# llms.txt — SAMUEL JEFFERY: CREATIVE VOICE # Context: Solo Branding & Experimental Formats # Host: https://samueljeffery.net/llms-nomadic-samuel-youtube-scripts-metadata.txt # # ABOUT THIS DATASET: # This is the purest distillation of the "Samuel Jeffery" on-camera persona. # Unlike the polished family content on the main channel, these scripts # showcase the experimental, often humorous, and personality-driven content # that defined the "Nomadic Samuel" era. # # LINGUISTIC PROFILE: # Ideal for training models to replicate the specific "Quirky" narration style, # idiomatic expressions, and high-energy delivery of Samuel Jeffery. # # ----------------------------------------------------------------------------- LLMS.TXT — Samuel & Audrey Media Network (Nomadic Samuel — Full Transcripts Only) Dataset: Nomadic Samuel YouTube Transcripts (Curated, EN — Full Transcripts Only) Hugging Face: https://huggingface.co/datasets/samuelandaudreymedianetwork/nomadic-samuel-youtube-transcripts License: CC BY-NC 4.0 (cc-by-nc-4.0) This file embeds: - metadata files (README, data dictionary, checksums) - the filtered curated list used for this build - the full master dataset files (JSONL + CSV) ===== BEGIN README.md ===== # Nomadic Samuel YouTube Transcripts (Curated, EN — Full Transcripts Only) This build contains **only** the curated videos that have a **full transcript (SRT)** available. - Records: **143** - Language: **English (en)** - Primary format: **JSONL** (includes raw SRT timestamps) ## License CC BY-NC 4.0 (cc-by-nc-4.0) ## Hugging Face https://huggingface.co/datasets/samuelandaudreymedianetwork/nomadic-samuel-youtube-transcripts ===== END README.md ===== ===== BEGIN DATA_DICTIONARY.md ===== # Data Dictionary — Nomadic Samuel YouTube Transcripts (Curated, EN — Full Transcripts Only) This llms.txt is intended for machine ingestion and embeds the full dataset files. Key JSONL fields: - video_id, url, published_at, title, view_count, tags - text, text_with_breaks - srt (raw timestamps) - original_filename ===== END DATA_DICTIONARY.md ===== ===== BEGIN SHA256SUMS.txt ===== 819c108b29bf9865d601c70ec3e8cacbc0a41cfb867bf492fbd040a8a26b11a4 DATA_DICTIONARY.md 305da14c82068a462f245a70e803858c1afc8bc1ecba1da653b4dc65c76a4da8 README.md 63848c4c143e3e99cf588815a27a865bcac69b3a3cf779ac329f97c628f61716 data/nomadic-samuel-youtube-transcripts.csv 2421c1261a9961faf4bebc83afc51c91712f20eefe80fc2d0d9867531f61b1ec data/nomadic-samuel-youtube-transcripts.jsonl a1196f9f45eaf3f4913c8101d16e8a67fca453a47531ca23d89afd3beda4a459 nomadic-samuel-list.csv ===== END SHA256SUMS.txt ===== ===== BEGIN nomadic-samuel-list.csv ===== videoId,publishedAt,videoTitle,tags,view_count rf5Y_kBjSV8,2022-07-22T15:15:02Z,"Argentine Parrilla feast for lunch in Esquel, Argentina! We ate Bife de Chorizo and Vacio!","argentine parrilla,parrilla,argentina parrilla,parrilla in argentina,parrilla feast,parrilla lunch,bife de chorizo,vacio,argentine meat feast,eating argentine steak,bife de chorizo in argentina,vacio in argentina,argentina vacio,argentina bife de chorizo,esquel,esquel chubut,esquel argentina,food,parrilla asado,asado parrilla,lunch parrilla,food in argentina,cuisine,argentine food,argentine cuisine,what to eat in argentina,lunch in argentina,tasty,eat",18729 a2r92UE7WII,2022-06-24T15:00:00Z,"Best Pizza in the World in Buenos Aires, Argentina? Pizza Tour at El Palacio de la Pizza Pizzeria","best pizza in buenos aires,best pizza in the world,best pizza in the world buenos aires,buenos aires best pizza,El Palacio de la Pizza,El Palacio de la Pizza Pizzeria,pizzeria el palacio de la pizza,pizza,pizza buenos aires,buenos aires pizza,pizza in buenos aires,pizza slices in buenos aires,pizza tour buenos aires,pizza tour in buenos aires,buenos aires pizza tour,food,pizzas,best places to eat in pizza in buenos aires,best pizza,buenos aires,argentina,eating",30086 p_DEvCkIwoc,2022-04-29T15:00:22Z,"Classic Argentine Breakfast in Buenos Aires, Argentina: Eating Medialuna and Drinking Café Con Leche","argentine breakfast,classic argentine breakfast,breakfast in buenos aires,breakfast in buenos aires argentina,classic argentine breakfast in buenos aires,classic breakfast in buenos aires,buenos aires,argentina,buenos aires argentina,what to eat for breakfast in buenos aires,what to eat for breakfast in argentina,cafe con leche,medialuna,medialunas,coffee in argentina,coffee in buenos aires,desayuno,eating breakfast in buenos aires,food,breakfast,travel,eat,toast,yum",23841 d4aYyawxKmI,2020-12-08T17:00:12Z,"Father‑Son 50 lb Weight‑Loss Journey 🏃‍♂️ | Intermittent Fasting, Daily Workouts & Diabetes Reversal","weight loss,weight loss challenge,50 lbs weight loss,lifestyle changes,father and son weight loss,healthy eating,fasting for weight loss,fasting for health benefits,fasting,50 pounds weight loss,weight loss for health,healthy weight loss,eating healthy,50 pounds in 3 months,healthy lifestyle,father and son weight loss challenge,father and son,losing weight,dad and son weight loss,eating healthy for weight loss,fasting for health and weight loss,Exercising",31112 1a2e6cZvBSA,2020-02-15T17:00:50Z,"Ukrainian Food Guide 🇺🇦 | 35 Must‑Try Dishes in Kyiv and Lviv – Borscht, Varenyky, Banosh + More","ukraine food guide,ukrainian cuisine,ukrainian food,ukraine food,best ukrainian cuisine,best ukrainian food,food of ukraine,food guide,what to eat in ukraine,eating ukrainian food,ukrainian food tour,ukrainian dishes,trying ukrainian food,ukrainian restaurants,traditional ukrainian food,best of ukrainian food,contemporary ukrainian food introduction to ukrainian cuisine,intro ukrainian food,ukraine,ukraine restaurants,kyiv food,lviv food,food,travel,eat",44435 6OhD3a4siEc,2020-02-06T02:01:50Z,"Taipei Night‑Market Street‑Food Guide 🇹🇼 | 19 Must‑Try Snacks at Shilin, Ningxia and Raohe Markets","taiwanese street food,taiwanese street food guide,taipei street food,best night markets taipei,best night markets taiwan,best taiwanese street food,best taipei street food,taiwanese street food tour,street food,taiwan,taipei,taipei taiwan,street food taipei,street food taiwan,taiwan street food,taipei street food guide,street food guide,best street food in taiwan,best street food in taipei,night market taipei,night market taiwan,street food night market",22064 O4y0izyp_7c,2019-03-19T22:07:45Z,"Fiesta Nacional del Asado en Cholila, Chubut | Patagonia, Argentina","fiesta del asado,fiesta nacional del asado,cholila asado,fiesta del asado 2019,cholila chubut,fiesta de cholila 2019,fiesta del asado cholila,cholila argentina,asado,cholila patagonia,cholila fiesta del asado 2019,asado en chubut,asado en cholila,asado argentina,asado argentino,cholila,biggest asado,argentine barbecue,argentine asado,argentina,gaucho jineteando,asado 2019,grande asado,asado cordero,gaucho,patagonia,asado patagonico,asado patagonia",217657 4ogYLmHYZb0,2018-08-24T13:00:01Z,"Nepal Travel Guide 🇳🇵 | Kathmandu and Pokhara Temples, Food, Lake‑Hikes and Bus Tips","nepal travel guide,nepal travel,nepal,नेपाली यात्रा गाइड,nepal guide,travel guide to nepal,things to do in nepal,nepal trip,nepal itinerary,nepal things to do,nepal tourism,नेपाल यात्रा,nepal attractions,nepal must see,visit nepal,nepal tour,kathmandu to pokhara,kathmandu nepal,नेपाल,travel guide,pokhara nepal,nepal bus ride,nepali food,kathmandu travel,pokhara travel,kathmandu travel guide,nepalese food,pokhara travel guide,nepali,travel,food",68026 pP1l3p-xphs,2018-08-18T14:00:07Z,"Ultimate India Travel Guide 🇮🇳 | 3‑Week Delhi‑to‑Kolkata Itinerary, Trains, Food & Top 7 Cities","india travel guide,india travel,india,india guide,भारत यात्रा गाइड,things to do in india,india itinerary,india trip,travel guide to india,india travel compilation,इंडिया,india things to do,delhi to kolkata,india tourism,india attractions,india must see,भारत यात्रा,india tour,visit india,india train rides,india must do,delhi travel,rajasthan travel,indian food,agra,varanasi,delhi,kolkata,jaipur,jodhpur,jaisalmer,travel guide,travel,food,trip,indian,in",31526 Ygssix9kW-A,2018-05-08T16:00:04Z,Antigua Travel Video (Cinematic B-Roll),"antigua,antigua travel,antigua travel video,antigua travel guide,antigua and barbuda,antigua and barbuda travel,antigua and barbuda travel video,antigua 2018,antigua travel diary,antigua b-roll,antigua and barbuda 2018,antigua cinematic,antigua sailing week,antigua beaches,devil's bridge antigua,shirley heights antigua,antigua cooking,devil's bridge,antigua travel cinematic,antigua food,antigua rum,travel,video,travel video,cinematic,caribbean,b-roll",11255 T5LB8BjFxUw,2018-01-01T08:30:04Z,"Brazilian Food Tour 🇧🇷 | 12 Must‑Try Dishes in Rio and São Paulo – Churrasco, Feijoada, Brigadeiro","brazilian food,brazil food guide,brazil food,brazilian cuisine,brasil food,cuisine of brazil,cuisine of brasil,what to eat in brazil,food of brazil,sao paulo food,brazil food compilation,food of brasil,rio food,brazilian,food guide,rio de janeiro food,brazil,food compilation,sao paulo restaurants,sao paulo eats,são paulo eats,são paulo food,rio eats,rio de janeiro eats,brazilian restaurant,rio de janeiro restaurants,food,travel,brasil,eats,video",230927 aUxuNcW6Zoo,2017-12-15T11:00:01Z,Nepal Travel Video ( नेपाल यात्रा भिडियो) - A Visual Journey (Cinematic B-Roll),"nepal,nepal travel video,nepal travel,visual journey,नेपाल यात्रा भिडियो,नेपाल,kathmandu travel video,nepal video,नेपाल यात्रा,kathmandu nepal,नेपाल पर्यटन,pokhara nepal,kathmandu,pokhara,kathmandu travel,pokhara travel,pokhara travel video,kathmandu video,pokhara video,visit nepal,पोखरा,visit kathmandu,visit pokhara,काठमाडौं,pokhara boat ride,Phewa Lake,pokhara hike,Swayambhunath,फेवा ताल,Durbar,travel,visual,cinematic,visuals,nepali,food,vlog,b-roll",61222 CKjxKmgRzNs,2017-12-01T18:00:01Z,"Visit MACAU City Guide | What to SEE, DO & EAT in MACAU Travel Tips (澳門 - 澳门)","macau city guide,macau travel tips,macau city,macau,macau casinos,macau travel,macau attractions,Macau day trip,macau transportation,macau street food,macau prices,macau travel advice,macanese food,macau on a budget,macau museums,macau restaurants,macau hotels,macau food,macau architecture,Hong Kong to Macau,macau free things to do,macau things to do,macau expenses,Hong Kong day trip,macau free attractions,澳門,澳门,Taipa,氹仔島,Senado Square,氹仔岛,sar",9815 lNN67sVLq_Y,2017-11-01T18:00:04Z,"25 BEST Things to Do in HONG KONG 🇭🇰 | Complete Hong Kong Travel Guide, Food, Tips & Costs","hong kong city guide,hong kong city,hong kong,hong kong travel tips,香港,hong kong travel,hong kong attractions,hong kong hotels,hong kong transportation,hong kong travel advice,hong kong on a budget,hong kong museums,hong kong restaurants,hong kong dim sum,hong kong nightlife,hong kong architecture,hong kong things to do,hong kong expenses,hong kong prices,hong kong free attractions,hong kong free things to do,travel,food,dim sum,star ferry,peak,tram,hk",16975 MOZBq66W5JE,2017-10-18T21:30:01Z,"Visit TAIPEI City Guide | What to SEE, DO & EAT in Taipei, Taiwan Travel Tips (臺北市)","taipei city guide,taipei travel tips,taipei city,taipei,臺北市,taiwan,taiwan travel tips,taipei travel,taiwan travel,taipei expenses,taipei attractions,taipei travel advice,taipei night markets,taipei restaurants,taipei prices,taipei street food,taiwanese street food,taipei nightlife,taipei things to do,taipei on a budget,taiwan street food,taipei free attractions,taipei hotels,taipei transportation,taiwan things to,taipei museums,taipei architecture",10273 ROOWfxFFYQM,2017-09-24T06:00:00Z,Austria (Tirol Österreich) Travel Video - A Visual Journey (Cinematic B-Roll),"Austria,Tirol,Austria travel,Tirol travel,Tyrol travel,Tirol Travel Video,Austria Travel Video,Tirol Austria,Tirol Österreich,Tyrol Austria,Tyrol,Austria Tirol,Tyrol things to do,Tirol tourism,Österreich,Tyrol tourism,Austria things to do,Tirol things to do,Austria tourism,Austrian,Alpbachtal,cinematic,b-roll,Alpbach,Austria attractions,Tirol attractions,Austria cow parade,Tirol cow parade,Austria hiking,Austrian food,Visual Journey,travel,alps,hiking",43214 kXL-TB3D3AQ,2017-04-10T15:30:01Z,"Peru Food Tour: MUST-TRY Peruvian Street Food & Traditional Dishes in Lima, Cusco, & the Amazon!","Peru Food Guide,Peruvian Food Guide,Peruvian Food,Peru Food,Peruvian Cuisine,eating peruvian food,Peru Cuisine,food of peru,peruvian food compilation,trying peruvian food,peruvian food tour,try peruvian food,peruvian food in peru,peru food compilation,peruvian food and culture,gastronomía del Perú,peruvian gastronomy,food guide,cocina peruana,comida peruana,Peruvian eats,peruvian restaurant,food comilation,peru,lima peru,lima,food,travel,eat,Taste",14686 7AwNf2X33_k,2017-04-10T15:30:01Z,"ULTIMATE SEOUL FOOD TOUR 🇰🇷: Must-Try Korean Foods & Restaurants (Street Eats, Barbecue & More!)","Korean Cuisine,Korean Food,seoul food guide,Food Guide to South Korea,Korea Food Guide,Korean Food Guide,Korea Food,korea cuisine,seoul eats,seoul food,South Korean Food,seoul restaurant,South Korea Food,korean food challenge,korean food documentary,Korean Food Review,trying Korean Food,Korean Food Taste Test,korean food eating,Korean Food Compilation,eating korean food,seoul food tour,People Try Korean Food,korean meal,seoul meal,food,travel,eat",56228 qL13lvgyGJk,2017-04-10T15:30:01Z,Ultimate ARGENTINIAN FOOD Guide 🇦🇷 | 12 Must‑Try Dishes in Buenos Aires & Beyond in Argentina,"Argentinian Cuisine,Argentine Cuisine,Argentine Food,Argentina Food,Argentina Food Guide,Argentinian Food,Argentinian Food Guide,Argentine Food Guide,food of argentina,food guide argentina,Argentina meals,argentina food review,Buenos Aires meals,Buenos Aires food,Argentina eats,argentina,Argentine eats,Argentinian eats,comida argentina,argentina what to eat,Argentinian Restaurant,gastronomía de Argentina,cocina argentina,argentine,cuisine,food,Travel",64813 lQQxM9hMwKE,2017-04-10T15:30:01Z,"Ultimate Peru Travel Guide 🇵🇪 | Machu Picchu, Inca Trail, Cusco, Lima, Amazon & Lake Titicaca!","Peru,Peru Travel Guide,Peru Travel,Things to do in Peru,peru guide,Visit Peru,Best things to do in Peru,Peru attractions,Peru things to do,Peru tourism,peru tour guide,Peru trip,Peru what to do,Peru places to go,Peru must see,peru places to visit,Perú,Perú turismo,Peru itinerary,Peru tour,Peru food,Lima,Perú guia turistica,travel guide,Machu Picchu,Peruvian food,Cusco,Peru restaurants,Peruvian restaurants,Inca Trail,Peruvian,travel,guide,Food",185959 HWgX0mggBxo,2017-04-10T15:30:00Z,Seoul Korean Food Tour 🇰🇷 | 11 Must‑Try Dishes & Street‑Food Compilation (Noryangjin → Namdaemun),"Korean Food,Korean Food Guide,Korea Food,Korea Food Guide,South Korean Food,South Korea Food,Korean Cuisine,korean food challenge,korean food documentary,korean food eating,eating korean food,korea cuisine,seoul food,food of south korea,seoul eats,seoul restaurant,seoul food tour,seoul food guide,korean meal,cuisine of korea,seoul meal,korean street food,korean eats,seoul street food,korean barbecue,korean markets,korean,food,travel,cuisine,eat",13803 KVFMaT1_tf0,2017-04-10T15:30:00Z,ULTIMATE Argentina Food Tour 🇦🇷 | Iconic Street Foods & Best Restaurants in Buenos Aires & Beyond,"Argentina Food,Argentina Food Guide,Argentine Food Guide,Argentinian Food Guide,Argentine Cuisine,Argentine Food,Argentinian Food,best food in argentina,Argentinian Cuisine,argentine food compilation,argentina food compilation,argentinian food compilation,Argentinian eats,Argentine Restaurant,Argentinian Restaurant,Argentina meals,Buenos Aires food,Argentina eats,Argentine eats,gastronomía de Argentina,comida argentina,cocina argentina,cuisine,food,Eat",24938 vUwC10DOSG0,2017-04-10T15:26:10Z,"Ultimate Taipei Food Tour 🇹🇼 | Best Street Eats, Night Markets & Iconic Taiwanese Dishes","taiwanese food,taiwanese food guide,臺灣菜,taiwanese food compilation,taiwan food compilation,food compilation taiwan,taiwan food,taipei food guide,taipei taiwan food,taipei food,taipei taiwan,taiwanese street food,taiwanese cuisine,taiwan street food,taiwanese food review,what to eat in taiwan,taipei streed food,臺灣料理,what to eat in taipei,taipei food review,taiwan what to eat,food compilation,food review,taiwan,taipei,food,travel,Táiwāncài,taiwanese,Vlogs",151395 kCZtPpvFT1U,2017-04-10T14:00:04Z,Ultimate Malaysian Street Food Tour in Kuala Lumpur 🇲🇾 | Must-Eat Malaysian Dishes at Night Markets,"Malaysian Food Guide,Malaysia Food Guide,Malaysian food,Malaysian cuisine,Malaysia eats,Malaysia cuisine,malaysian food introduction,malaysian cuisine introduction,Malaysian restaurant,Malaysia restaurant,Malaysian Food Tour,Kuala Lumpur Malaysia,Kuala Lumpur restaurant,Malaysia Food,Malaysian eats,Kuala Lumpur Food Tour,Nasi Lemak,Kuala Lumpur food,Laksa,Kuala Lumpur eats,Malaysian street food,Kuala Lumpur street food,food,Malaysia,Kuala Lumpur,kL",217154 pWH_R5ca-k4,2017-04-10T13:30:02Z,"Visit Chile Travel Guide 🇨🇱Best Things to Do in Santiago, Valparaiso, Easter Island & Atacama Desert","Chile,Visit Chile,Chile Travel Guide,Chile Travel,Things to do in Chile,Best things to do in Chile,chile places to visit,chile guide,chile things to do,chile travel video,Chile attractions,chile what to do,travel guide chile,chile videos travel,chile must see,visiting chile,chile itinerary,chile tourism video,guide chile,chile trip,guide,chile tourism,Chile food,chile turismo,santiago,chile guia turistica,chilean food,Chilean,travel,food,Tourism",31530 BkGhd3lvb0c,2017-04-10T01:30:00Z,"Peruvian Food Guide 🇵🇪 | Best Local Eats in Lima & Cusco (Chifa, Alpaca, Ají de Gallina & More!)","Peruvian Cuisine,Peru Cuisine,Peruvian Food Guide,Peru Food Guide,Peruvian Food,Peru eats,Peruvian eats,Lima eats,peruvian gastronomy,gastronomía del Perú,Peru Food,cocina peruana,comida peruana,lima peru,Lima food,cusco restaurants,Lima cuisine,Pisco Sour,cusco food,cusco eats,peruvian restaurant,lima restaurant,Chifa,Alpaca,Bembos,restaurants in lima,cusco peru,Lomo Saltado,Ají de Gallina,Ocopa,Salchipapas,Parrilla,lima,peru,cusco,ceviche,eat",22773 6hRbIt6qbVc,2017-03-15T00:00:01Z,"Argentina Travel Guide 🇦🇷 | Top Things to Do in Buenos Aires, Salta, Cachi, Cafayate & Córdoba!","Argentina,Argentina Travel Guide,Visit Argentina,Argentina guide,Things to do in Argentina,Argentina Travel,Argentina tour guide,Argentina things to do,Argentina tourism,travel guide argentina,Best things to do in Argentina,Argentina itinerary,Argentina what to do,Argentina trip,argentina places to visit,Argentina must see,Argentina food,Argentina attractions,travel guide,argentina turismo,argentina guia turistica,Argentine food,Argentinian food,Travel",38405 JYg-VMkxWGY,2017-02-13T09:00:03Z,Portuguese Cuisine - An introduction to Portuguese food guide,"Portuguese food,Portuguese cuisine,Portugal cuisine,Portuguese Food Guide,Portuguese Food Tour,Portugal Food,Portugal Food Guide,eating portuguese food,what to eat in portugal,Portuguese eats,Best portuguese foods,food of portugal,portuguese dishes,best of portuguese food,Portuguese salmon,Portugal eats,Portuguese tarts,Portugal restaurants,Lisbon restaurant,food,cuisine,Portugal fish,Portuguese fish,Bacalhau,Portugal,pastel de nata,pasteis de Belem",66002 pYwQ0-id1Yo,2017-02-01T00:00:01Z,Visit SPAIN Travel Guide | Best things to do in Spain,"Spain,Spain Travel Guide,Visit Spain,Things to do in Spain,Spain Travel,Best things to do in Spain,Spain guide,Spain itinerary,España turismo,Spain food,Spain attractions,Spain eats,Spanish food,Barcelona,España guia turistica,Madrid,España,Spain tourism,Spain things to do,Spain must see,spain culture,Spain restaurants,Spain trip,Barcelona travel,Toledo,Spanish,Spanish culture,Spain what to do,travel,Spanish restaurants,Madrid travel,food,best of",23755 D_QlGiPlA1U,2017-01-09T22:00:00Z,"Visit METEORA Travel Guide | What to SEE, DO & EAT in Meteora, Greece","Meteora,Visit Meteora,Meteora Greece,Travel Greece,Greece Travel,Greece,hiking in Meteora,Meteora hiking,Meteora caves,Meteora travel guide,meteora travel,meteora monasteries,Things to do in Meteora,meteora greece city in the sky,Touring Meteora,meteora monasteries greece,meteora grecia,meteora climbing,meteora greece hd,Greek Monasteries,meteora documentary,travel,adventure travel,outdoors,Grand Meteoron,landscape,Climbing,cave prison",14009 m0IjyiAYQjE,2017-01-04T23:00:02Z,KYRGYZSTAN Travel Guide | Best Things to do in Kyrgyzstan,"Kyrgyzstan,Kyrgyzstan travel guide,Things to do in Kyrgyzstan,Kyrgyzstan Travel,Travel Kyrgyzstan,kyrgyzstan guide,Киргизия,Кыргызстан,Kyrgyzstan Trip,Visit Kyrgyzstan,travel guide kyrgyzstan,kyrgyzstan things to do,travel guide,kyrgyzstan places to visit,Kyrgyzstan Tourism,Kyrgyzstan horse trekking,Kyrgyzstan adventure travel,Bishkek City Guide,Kyrgyz Food,Kyrgyzstan hiking,Bishkek Travel,Kyrgyzstan Food,Бишкéк,Каракол,Bishkek,Kyrgyz Cuisine,karakol,trip",128886 drWIXdRsKmo,2016-12-31T22:00:03Z,"Ultimate Lombardy Food Tour 🇮🇹  | Milan Breakfast, Risotto alla Milanese, Aperitivo, Bresaola","Italian Cuisine,Italy Food Guide,Italy Food,Lombardy Food,Italian Food,Lombardia Food,Best Italian Food,What to eat in Italy,Chiavenna food,Italian restaurant,Bergamo food,Italian cafe,Milan food,food in Milan,Lombardy,Milan restaurants,restaurants in Milan,Italian breakfast,Italian cooking class,Risotto alla Milanese,Aperitivo,Milan nightlife,Dì de la Bresaola,Italy,Milan,Lombardia,Chiavenna,Gelato,Pizza al taglio,Italian pizza,Polenta e osei",19211 QrqUP-MCeeU,2016-12-27T22:00:01Z,Romanian Food: An Introduction to Romanian Cuisine,"Romanian Food,Romanian Cuisine,Romanian Dishes,Romanian Meals,Traditional Romanian Food,favorite Romanian food,best Romanian food in Bucharest,Romanian food taste test,Brasov restaurants,restaurants in Brasov,Food in Romania,Romania restaurants,Traditional Romanian Cuisine,Romania Food,Romania Cuisine,Romania Food Guide,What to eat in Romania,Romania,La Plăcinte,Halva,Moldavian Pie,Polenta,Transylvania,afinata,Cotlet Dracula,Dracula Pork,food,travel,vlog",92938 YnejGt-_aZs,2016-12-19T22:00:00Z,Irish Cuisine: An introduction to Irish food in Ireland and Northern Ireland,"Irish Cuisine,Irish Food,Ireland Food,Northern Ireland Food,Irish Food Guide,Ireland Food Guide,What to eat in Ireland,Irish restaurants,Northern Ireland Food Guide,Northern Irish Food,Irish dishes,Irish meals,Irish breakfast,Irish pubs,Dublin,Belfast,Oldest Pub in Dublin,The Brazen Head,Oldest Pub in Ireland,Irish Stew,Irish Stew Taste Test,Irish Coffee,Irish coffee taste test,Irish Whiskey,Baileys Coffee,ulster fry up,Belfast breakfast,food",44674 KTgkKcDGXK4,2016-12-09T22:00:00Z,"Visit BRUGES City Travel Guide | What to SEE, DO & EAT in Bruges, Belgium","Bruges,Bruges City Guide,Bruges Belgium,Belgium,Travel Belgium,Visit Bruges,Visit Belgium,Things to do in Bruges,Bruges attractions,Bruges food,Bruges street food,Belgian street food,Belgian waffles,Belgian choclates,Must see Bruges,Bruges travel,Bruges travel guide,In Bruges,Belgian food,Belgian cuisine,Belgian Fries,eating Belgian chocolates,Belgian waffles taste test,What to eat in Bruges,travel,food,vlog,tour",37945 oEdDC9qJMDo,2016-11-19T22:00:01Z,Spanish Cuisine: Madrid Food Guide,"Spanish Cuisine,Spanish Food,Madrid Food Guide,Madrid food,Spanish restaurants,Madrid restaurants,restaurants in Madrid,Spain food,food in Spain,Paella taste test,Paella,Paella in Madrid,Churros taste test,Porras taste test,Churros in Madrid,Eating Tortilla de Patatas,Tortilla De Patatas,Spanish Tortilla,Tortilla Española,Fideuà,What to eat in Madrid,Spanish street food,Spanish Dessert,cafe in Madrid,Porras,Madrid,Madrid Spain,Spain,food,vlog",24441 ndtBpBWEdEs,2016-11-13T05:00:01Z,Bishkek Apartment Tour in Kyrgyzstan,"Bishkek apartment tour,Bishkek apartment,apartment in Bishkek,Bishkek,Kyrgyzstan,Kyrgyzstan apartment,apartment in Kyrgyzstan,Kyrgyz apartment,Kyrgyz apartment in Bishkek,Bishkek Apartment Tour in Kyrgyzstan,breakfast in Bishkek,home in Bishkek,tour around our apartment in Bishkek,Kyrgyz breakfast,What is an apartment like in Bishkek,apartment tour,typical apartment in Bishkek,Kyrgyzstan breakfast,apartment,Bishkek old apartment,Бишкéк,Кыргызстан,Киргизия,tour",28679 N7QzfrcAP5Q,2016-06-20T12:00:00Z,"Visit BERLIN City Guide | What to SEE, DO & EAT in Berlin, Germany","Berlin,Visit Berlin,Berlin Travel Guide,Berlin city,Berlin travel,Berlin City Guide,Berlin food,travel in Berlin,Things to do in Berlin,Berlin documentary,Berlin Germany,Berlin attractions,Berlin Tourism,Exploring Berlin,Berlin restaurants,Berlin shopping,Berlin Wurst,Berlin nightlife,What to see in Berlin,Germany,Berlin museums,Germany Cuisine,German Food (Cuisine),Things to do in Germany,Currywurst,Mauerpark,Friedrichshain,Tiergarten,Brandenburg,Wall",47653 bgC5OqQAv8A,2016-05-01T12:30:00Z,"Visit LONDON City Guide | What to SEE, DO & EAT in London, England","London City Guide,city guide london,Visit London,Things to do in London,visit london city guide,London,london city video guide,london guide,London City,London travel guide,London England,London travel,guide london,london england travel guide,london england guide,England,travel in London,london city tour,London food,London Museums,London tourism,English Cuisine,London attractions,London restaurants,Trafalgar Square,London tour,London Eye,big Ben",263368 QQOgEUZrPPU,2016-04-15T11:00:00Z,"Visit WARSAW City Guide | What to SEE, DO & EAT in Warsaw, Poland","Warsaw,Visit Warsaw,Warsaw Travel Guide,Warsaw City Guide,Things to do in Warsaw,What to do in Warsaw,Warsaw Poland,Warsaw documentary,Places to visit in Warsaw,warsaw what to eat,Warsaw attractions,warsaw what to see,warsaw eats,warsaw what to do,warsaw things to do,what to eat in warsaw,Warsaw food,Warsaw Tourism,Warsaw Museums,Warsaw Tour,Warsaw Restaurants,travel in Warsaw,Poland,Warszawa,travel,Bigos,Things to do in Poland,Food,pierogi,milk bar",13399 H_7sP85gInk,2016-02-15T14:00:00Z,"Visit MADRID City Guide | What to SEE, DO & EAT in Madrid, Spain","Visit Madrid,Madrid Travel Guide,Madrid City Guide,travel in Madrid,Madrid,Madrid Spain,Madrid Travel,Things to do in Madrid,What to do in Madrid,Madrid Tourism,Madrid attractions,Madrid at night,Spanish culture,Madrid Food,Places to visit in Madrid,Madrid Restaurants,Madrid Nightlife,Madrid Museums,Spain,Spanish cuisine,Spanish food,Palacio Real de Madrid,Teleférico,Museo del Prado,Gazpacho,Real Madrid,travel,Madrid Tour,Things to do in Spain,food",27911 3bPjUzwo378,2016-02-01T15:00:00Z,"Visit PARIS City Guide | What to SEE, DO & EAT in Paris, France","visit Paris,Paris Travel Guide,Paris,Paris City Guide,Paris France,Paris shopping,travel in Paris,What to do in Paris,Paris tourism,Paris architecture,Things to do in Paris,Paris street food,Paris Museums,Paris restaurants,Paris attractions,exploring Paris,Paris food,Paris documentary,picnic in Paris,Paris travel,Paris nightlife,French culture,Eiffel Tower,French cuisine,Things to do in France,France,French food,Notre-Dame,Versailles,Louvre,food",45232 JWZsuCmK5qM,2016-01-07T15:00:00Z,"Visit ATHENS City Guide | What to SEE, DO & EAT in Athens, Greece","Visit Athens,Athens travel guide,Athens,travel in Athens,Athens travel,Athens City Guide,Athens Greece,Things to do in Athens,Athens Nightlife,What to do in Athens,Athens Museums,Athens attractions,Athens restaurants,Athens food,Athens Tourism,Athens Flea Market,Athens street food,Athens shopping,Greece,Parthenon,Temple of Zeus,Olympia,Gyro,Greek Street Food,Agora,Acropolis,Greek Salad,Greek Cuisine,Greek Food,Things to do in Greece,Food,travel,Vlog",31404 14ytyNQeF5E,2015-11-15T02:00:00Z,Peruvian Cuisine: Lima Food Guide,"Peruvian cuisine,Peruvian food,Lima Food Guide,peruvian food taste test,Lima,Peru travel guide,best peruvian food,peruvian food taste,peruvian food is the best,What to eat in Lima,Peruvian street food,Lima Street Food,What to eat in Peru,trying peruvian food,Peru street food,comida peruana,eating peruvian food,Peru Food,Lima Food,cocina peruana,travel,Alfajores,Churros,Turrón,Peru,Ceviche,Peruvian breakfast,Pisco Sour,Doña Pepa,Chica Morada,Food",19909 9XlE331YbPk,2015-10-31T11:10:39Z,South African Cuisine: An Introduction to South African Food Guide,"South African Cuisine,South African Food,South Africa food,What to eat in South Africa,South Africa,South Africa food guide,south african cuisine dishes,south african food tour,south african cuisine food,food of south africa,South Africa braai,south african food and culture,African Food,South African snacks,braai in South Africa,south african,eating south african food,South African Wine,South African food taste test,trying South African food,food,Travel",92043 82BNjdQggYk,2015-10-15T05:30:01Z,"Visit LIMA City Guide | What to SEE, DO & EAT in Lima, Peru","Visit Lima Travel Guide,Lima Travel Guide,Lima travel,Lima Peru,Lima City,Lima City Guide,Lima Food,Lima Food Guide,Lima attractions,visit Lima,visiting Lima,Lima,Peru,exploring Lima,What to do in Lima,Peruvian Cuisine,Peruvian Food,Cocina Peruana,Comida Peruana,Lima Tourism,Lima City Tour,Food in Lima,Lima food and travel guide,Lima Miraflores,Ceviche in Lima,Lima street food,Street food in Peru,Peruvian Street Food,travel,Lima guide,fun",15546 h3lBFKjnEV8,2015-09-15T11:00:00Z,"Visit NEW YORK City Guide | What to SEE, DO & EAT in New York, USA","visit New York City,New York City Travel Guide,New York City,NYC,New York,New York City attractions,Things to do in America,travel in New York City,New York City Museums,New York City food,New York City nightlife,New York City Guide,exploring New York City,New York City travel,What to do in New York City,New York City tourism,New York City shopping,NYC travel,America,United States,Statue of Liberty,Brooklyn Bridge,TImes Square,Central Park,travel,food",91392 GdKpeuM2POA,2015-08-30T06:11:37Z,Things to do in South Africa | Top Attractions Travel Guide To South Africa,"South Africa travel guide,Things to do in South Africa,South Africa,travel in South Africa,South Africa travel,South Africa attractions,travel guide south africa,visit South Africa,travel south africa,exploring South Africa,South Africa Tourism,What to do in South Africa,South Africa trip,South Africa Documentary,South African Food,South Africa safari,South Africa Food,South African culture,Cape Town,Kruger National Park,travel,South African Cuisine,Food",44422 1pmkVCsEL0Y,2015-08-16T01:00:00Z,"Visit QUEBEC CITY Guide | What to SEE, DO & EAT in Quebec City, Canada","Quebec City,travel in Quebec,attractions in Quebec City,Quebec City attractions,visit Quebec,Things to do in Quebec City,Quebec attractions,What to do in Quebec City,Quebec City tourism,Quebec City museums,Quebec City shopping,Quebec Winter Carnival,Canadian culture,Canada,Things to do in Canada,Quebec,Plains of Abraham,travel,Citadelle,Chateau Frontenac,Quartier Petit Champlain,Québec,Ville de Québec,CARNAVAL DE QUÉBEC,Hôtel de Glace,Ice Hotel,Dufferin",21088 EcvMJzSr1HE,2015-08-01T16:30:00Z,"Peruvian Cuisine: The Best Street Food in Lima, Peru","Peruvian street food,Peruvian food,street food,Lima,Peru,Peruvian culture,Peruvian cuisine,Cremoladas Curich,Lima street food,Street food in Lima,travel in Lima,travel,Things to do in Peru,Lima restaurants,Peru Food,restaurants in Lima,Peruvian Food Taste Test,Lima food,best street food in Lima,Things to do in Lima,Lima travel guide,Peru travel guide,Peru attractions,eating street food,Picarones,Peruano,Alfajores,Churros,Tejas,Chocotejas,food,Turrón",98231 VA7SlJRUkmo,2015-06-15T10:00:00Z,"Visit MONTREAL City Guide | What to SEE, DO & EAT in Montreal, Canada","Montreal attractions,attractions in Montreal,travel in Montreal,Montreal Travel Guide,Visit Montreal,Montreal restaurants,What to do in Montreal,Montreal City,travel,Montreal Food,Montreal Tourism,Montreal Canada,Montreal Quebec,Montreal museums,Montreal City Guide,Montreal poutine,Montreal shopping,Canadian culture,Canada,Things to do in Canada,Canadian Food,Montreal,Quebec,Québec,Montréal,Le Plateau,McGill University,Montreal bagels",23800 mA9KsQrRixU,2015-05-01T15:00:01Z,"Visit EDINBURGH City Guide | What to SEE, DO & EAT in Edinburgh, Scotland","Things to do in Edinburgh,Edinburgh Travel Guide,Edinburgh City Guide,Edinburgh Scotland,Edinburgh City,Edinburgh,What to do in Edinburgh,Scotland,Edinburgh travel,Edinburgh attractions,Edinburgh Destination Guide,Edinburgh Tourism,exploring Edinburgh,Scottish,travel,Scotland travel guide,Things to do in Scotland,Things to do in the Scottish Highlands,Hogmanay,Scottish Cuisine,Scottish Food,Haggis,Neeps and Tatties,deep-fried Mars Bar,Scottish culture,fun",31667 WUiUaNIV0l4,2015-04-15T10:00:01Z,"Best Cat Cafes Around The World (Korea, Thailand, Malaysia, Germany)","best cat cafes,Cat Cafes around the world,cat cafe,cat café,Cat (Animal),Korean cat cafe,German cat cafe,cat cafe in Berlin,Bangkok cat cafe,Thai cat cafe,cat cafe in Seoul,Seoul cat cafe,George Town cat cafe,new cat cafes,Malaysian cat cafe,travel,playing with cats,cats jumping,cats playing,cats running,cats leaping,kitty cafe,kitten,cat,cats,kitties,cute,climbing,cute cats,cats sleeping,petting cats,adorable cats,cat lovers,cats fighting",20165 PM2YDRlW94I,2015-03-26T17:00:00Z,Things to do in LAS VEGAS Travel Guide,"Las Vegas,Things to do in Las Vegas,Las Vegas Travel Guide,Las Vegas attractions,las vegas things to do,las vegas nevada,visit las vegas,las vegas trip,las vegas travel,Las Vegas Strip,Las Vegas City Guide,Visiting Las Vegas,las vegas itinerary,las vegas vlog,weekend in Las Vegas,las vegas itinerary 2 days,Las Vegas casino,Las Vegas at night,travel in Las Vegas,Las Vegas nightlife,Las Vegas entertainment,las vegas food,Nevada,casinos,The Strip,Travel",827175 kjLR0TkbCJI,2015-03-15T06:30:01Z,Quebec City Winter Carnival Travel Guide (Carnaval de Québec),"Quebec City Winter Carnival,winter carnival,winter in Quebec,travel in Quebec City,Carnaval de Québec,Joyeux Carnaval,Things to do in Quebec City,Quebec City attractions,Quebec City Tourism,Quebec City Travel Guide,Touring Quebec City,Exploring Quebec City,Visit Quebec City,Things to do in Canada,Quebec,Quebec City,attractions,winter,snow,cold,Canada,travel,Canadian culture,Adventure,Bonhomme,Dog Sledding,Québec,Ice Hotel,Hôtel de Glace,Ice Canoeing,fun",79315 Z29r1wKKMqQ,2015-03-01T11:00:00Z,Top 10 Things to do in Southeast Asia attractions travel guide,"Things to do in Southeast Asia,SE Asia attractions,Southeast Asia attractions,Things to do in SE Asia,SE Asia,Asian street food,Street food in Asia,travel in Southeast Asia,Southeast Asia,Asia,Cambodia,Angkor Wat,Indonesia,Bali,Ubud,Mount Batur,Elephant Nature Park,travel video,Chiang Mai,tourism,Thai Elephants,Luang Prabang,Laos,Asian culture,cooking class,Petronas Towers,travel,Kuala Lumpur,Malaysia,Thai street food,Singapore,Pai,Ha Long Bay,Sapa",26228 wPapp8kiEhY,2015-02-16T16:28:53Z,WINTER TRAIN RIDE from Kingston to Quebec City via Montreal,"Winter train ride in Canada,Canada train ride winter,Kingston to Montreal,Montreal to Quebec City,Via Rail,winter train ride,Train Ride,Train Journey,travel in Montreal,Travel by Train,travel,Canadian culture,Canada,Things to do in Canada,Montreal,tourism,travel video,Quebec,Québec,Montréal,Train,Train Travel,Canadian Trains,journey,train trip,train station,Kingston,scenery,Canadian journey,Winter,Wonderland,Quebec City Carnival,snow",12108 erWL9qXChIQ,2015-01-18T14:30:01Z,Things to do in Montreal Winter Travel Guide: One Day Itinerary For Visitors To Montreal,"travel in Montreal,Things to do in Montreal,Montreal attractions,Montreal Winter Travel Guide,Winter in Montreal,Visit Montreal,Montreal Winter,Montreal Travel Guide,What to do in Montreal,travel,Montreal Bagel,Canadian culture,Canada,Things to do in Canada,Quebec,Montreal,winter,snow,cold,Montréal,Québec,Fête des neiges de Montréal,La Banquise,Mount Royal Park,Poutine,Smoked Meat,Winter Sports,Skiing,Parc du Mont-Royal,Schwart's Deli,St-Viateur Bagel,vlog",20225 vdiWZHVmVAQ,2015-01-12T01:00:01Z,"Things to do in China Travel Guide: Guangxi Province (Guilin, Yangshuo, Li River, Rice Terraces)","China,Guilin,Yangshuo,travel,food,Chinese food,bicycle ride,Karst,Red Yao Hill Tribe,骑自行车在阳朔乡间,瑤族 - 瑶族,从桂林到阳朔漓江竹游船,阳朔夜市和街头食品,龙胜梯田,晚上桂林,Long Hair Performance,rice terrace,Li River,Longsheng,Things to do in China,Things to do in Guilin,Things to do in Yangshuo,China Travel Guide,China Tourism,Visit China,China Food Guide,What to do in China,China attractions,attractions in China,Bamboo boat ride,Chinese night market,China street food,Chinese street food",43155 sSINSv4-_Jo,2014-12-31T18:00:07Z,Top Things to do in Hong Kong and Best Things to do in Macau Travel Guide,"Things to do in Hong Kong,Things to do in Macau,Macau,Hong Kong,Macau Travel Guide,Hong Kong Travel Guide,Hong Kong attractions,Macau attractions,street food,Victoria Harbor,Macanese Cuisine,Hong Kong Tourism,Hong Kong Kowloon,Macau Tourism,Exploring Hong Kong,Avenue of Stars,A Symphony of Lights,Exploring Macau,Hong Kong Peak,Macau Food,Hong Kong Island,travel,Visit Hong Kong,Visit Macau,Hong Kong Tram,Hong Kong dim sum,Hong Kong Food,food,vlog",138512 EMKga3r26dI,2014-12-03T20:00:44Z,"Things to do in Scotland Travel Guide, Top Attractions & Scottish Cuisine","Scotland travel guide,Things to do in Scotland,Visit Scotland,Scotland Tourism,Scotland,Scotland food guide,Scotland travel documentary,travel,Things to do in Edinburgh,Visiting Scotland,Exploring Scotland,Things to do in the Scottish Highlands,things to do,Edinburgh,Hogmanay,Loony Dook,Scottish Cuisine,Scottish Food,Haggis,Neeps and Tatties,deep-fried Mars Bar,Scottish culture,Scottish Highland,Highlands,Haggis Adventures,Irn Bru,Scottish Whisky,fun",45228 H-frFpGLI5o,2014-12-01T15:00:09Z,"Things to do in Laos Travel Guide, Top Attractions and Lao Cuisine","Laos,Things to do in Laos,What to do in Laos,Laos Tourism,laos travel guide,Laos night markets,laos documentary,Lao,Laos attractions,laos travel,visiting laos,Travel,Laotian Food,Laotian Cuisine,Lao Food,Lao Cuisine,Luang Prabang Laos,cooking Lao food,Luang Prabang Night Market,laos food,Mekong Delta River Cruise,Vientiane Laos,Luang Prabang,Things to do in Luang Prabang,Vientiane,Mekong Delta,Luang Prabang Travel Guide,cooking Laotian food,vlog",160373 mOG9CYLogsE,2014-11-11T01:00:05Z,Finland Travel Guide and Finnish Cuisine Tour,"Things to do in Finland,Finland,Finland Tourism,Visit Finland,Finland Food,Finnish culture,What to do in Finland,Finnish Cuisine,Finnish Food,Finland Food Guide,Finnish licorice,Things to do in Helsinki,Salmiakki,salty licorice,Finnish,taste test,travel,Helsinki attractions,Helsinki,travel guide,Lonna Island,kayaking,hiking,Nuuksio National Park,Kasnäs,Finnish Sauna,Finnish candy,Finnish chocolate,Finland Travel Guide,Finnish Archipelago,Nature,horses",72540 kUqBl7mj0Ng,2014-11-08T16:00:20Z,40 Asian Foods to try while traveling in Asia | Asian Street Food Cuisine Guide,"Asian Food,Asian Cuisine,Asian street food,street food,street food in Asia,cheap street food in Asia,Asia street Food,Korean street food,street food guide,Thai street food,Asia,travel,Korea,China,Malaysia,Vietnam,Cambodia,cuisine guide,eat,Korean Cuisine,Korean Food,Chinese Cuisine,Chinese Food,Thai Food,Thai Cuisine,Malaysian Food,Malaysian Cuisine,Laos Food,Laos Cuisine,Cambodian Cuisine,Vietnamese Food,Vietnamese Cuisine,Indian Cuisine,Hawker",2576867 PqSJYIvG90w,2014-10-24T22:00:01Z,"50 Things to do in Southeast Asia Travel Guide, Attractions and Asian Cuisine","Southeast travel guide,SE Asia travel guide,SE Asia,travel,Southeast Asia Travel Guide,SE Asia attractions,attractions,Asia travel guide,What to do in Asia,Asian cuisine,SE Asia tourism,Asian food,Southeast Asia,travel guide,50 things to do,Asia,Elephant Nature Park,Angkor Wat,Vietnam,Cambodia,Thailand,Singapore,Malaysia,Vietnamese Food (Cuisine),Thai Food (Cuisine),street food,Malaysian Food (Cuisine),Luang Prabang,Chiang Mai,Bangkok,Kuala Lumpur",88070 SdeiUWncZCY,2014-10-08T19:00:07Z,"30 Things to do in Thailand Travel Guide, Top Attractions & Thai Street Food","Thailand,things to do in Thailand,Thailand travel guide,Places to visit in Thailand,Thailand travel,Thailand attractions,What to do in Thailand,Thailand Food,Thailand Tourism,Thailand backpacking,Thai food,Thailand documentary,Thai cuisine,Thai street food,Thai markets,Thai night markets,Thai temple,Buddhist temple,Elephant Nature Park,Chiang Mai,Bangkok,Pai,Pad Thai,Mango Sticky Rice,Northern Thai Food,Thai dessert,travel,Thai noodles,Thai rice",111777 zr3B0UcvSug,2014-09-28T20:00:04Z,Things to do in Sofia Bulgaria | Top Attractions Travel Guide,"Things to do in Bulgaria,travel in Bulgaria,Sofia travel video,Sofia tourism,Sofia,Bulgaria,travel,Sofia city,Sofia street food,walking around Sofia,Sofia street performers,Sofia Bulgaria,Bulgarian cuisine,What to see in Sofia,Bulgarian,Sofia attractions,Bulgarian culture,Bulgarian food,travel in Sofia,first impressions of Sofia,Chushki Burek,wandering Sofia,street musicians,Bulgarian performers,Bulgarian guard,Rakia,Alexander Nevsky Cathedral,b boys",127358 ad5-enfZqcs,2014-09-11T04:00:01Z,Things to do in Macau Travel Guide & Macanese Street Food,"Macau,Things to do in Macau,Macau Street Food,Macanese Cuisine,Visiting Macau,Macanese Food,Macau Attractions,Exploring Macau,Macau Tourism,Macau travel,Macau food,Macau China,Visit Macau,China,travel in China,Chinese culture,Chinese,travel,Portuguese,Senado,Largo do Senado,Ruins of St. Paul's Cathedral,Ruínas de São Paulo,Macao,Historic Centre of Macao,Fortaleza do Monte,Egg Tarts,Pork Chop Buns,Venetian Macao Hotel,Macau to Hong Kong ferry,大三巴牌坊,蛋撻",140283 hHRk1Pqpt0I,2014-09-04T00:00:03Z,Our Visit Finland Outdoors Adventure : Finland Travel Guide & Finnish Cuisine,"Things to do in Finland,Visit Finland,Finland Outdoors Travel,Finland Travel Guide,Finland Tourism,Finland Food,Finland Travel,Finland,Finnish culture,Finnish licorice,Salmiakki,delicious food,Finnish candy,Finnish chocolate,salty licorice,Finnish Cuisine,Finnish Food,Fazer,Salmiakki ice cream,Finnish,travel,Things to do in Helsinki,Helsinki attractions,Helsinki,travel guide,Lonna Island,biking,kayaking,hiking,Nuuksio National Park,Kasnäs,Finnish Sauna",21408 tUnIkHXnSfo,2014-09-01T11:30:03Z,Things to do in Sapa Vietnam | Top Attractions Travel Guide For A Trekking Adventure in Sapa!,"Sapa,Things to do in Sapa,Sapa attractions,Sapa hiking,sapa vietnam,sapa trekking,What to do in Sapa,Sapa travel,Sapa rice terraces,Sapa Travel Guide,Sapa trip,Sapa backpacking,Sapa Tour,Sapa vlog,Sapa Tourism,Hiking in Sapa,trekking in sapa,Vietnam,Vietnamese culture,Things to do in Vietnam,Lao Chai Village,Black Hmong Tribe,Ta Van Village,Giang Ta Chai Village,Dzao Tribe,Cat Cat Village,adventure travel,Sapa trekking,two‑day Sapa hike",236525 GIX7EDHPzgo,2014-08-19T16:30:04Z,"Trying Finnish Food Taste Test Challenge: (Finnish Salmiakki, Finnish Chocolate and Finnish Snacks)","Finnish Food Taste Test,trying finnish food,Finland,Finnish candy taste test,salmiakki challenge,Finnish snacks taste test,Finnish Chocolate bar,Things to do in Finland,Finnish chocolate,eating finnish food,Finnish snacks,finnish food tasting,Finnish candy,Finnish licorice,salmiakki taste test,salmiakki reaction,Salmiakki,salty licorice,Finnish salty licorice,Finnish Cuisine,Finnish Food,Fazer,Fazer salmiakki,Geisha chocolate bar,Jenkki gum,Moomin,food",120358 l1V2FXzCTTE,2014-08-17T10:00:07Z,Helsinki Travel Guide & Finnish Cuisine in Finland,"Helsinki,Finnish souvenirs,attractions in Helsinki,Finland attractions,Helsinki attractions,travel in Finland,Things to do in Helsinki,Finnish food,Finnish Cuisine,Helsinki City,Helsinki Finland,Helsinki Travel Guide,Helsinki Food,Helsinki City Guide,travel,Finnish culture,Finland,Things to do in Finland,attractions,Helsinki Cathedral,street performances,Salmiakki,market square,Kayaking,Suomenlinna,Eating Reindeer,Lonna Island,Jail Hotel,Katajanokka",107262 3PJ7dGqXWLg,2014-08-16T17:14:05Z,Train Ride from New York City to Chicago with Amtrak,"New York City to Chicago,New York to Chicago route,travel,New York City to Chicago train ride,train travel New York City to Chicago,train ride from NYC to Chicago,NYC to Chicago,Things to do in America,travel in New York City,Chicago,United States,Train,Train Travel,Travel by Train,Train Ride,Train Journey,Toronto,American Trains,journey,train trip,train station,New York,New York City,Amtrak,Upstate New York,Lakes,America,USA,United States of America",32905 vG8SDYb7ZMQ,2014-08-16T13:30:04Z,"Epic Train Travel In Asia: China, Thailand, Vietnam, Cambodia, Malaysia train journeys","Train travel in Asia,Asia train travel,taking the train in Asia,Transportation in Asia,Asia train trips,train trip,Train ride,transportation,train travel,taking the train,Rail transport,train ride,taking a train,travel,Malaysia,sightseeing,tourism,travel video,backpacking,riding a bicycle,Penang Ferry,train journey,Asia,train,epic,Thailand,China,Vietnam,Cambodia,nature,Destination,Culture,Chiang Mai,Bangkok,Bamboo Train,Hong Kong,Guilin,Kuala Lumpur,fun",34737 mJXzHO-fpio,2014-08-16T09:00:05Z,Visit America - New York City Travel Guide and Chicago Top Attractions,"Chicago attractions,Things to do in New York City,New York City Tourism,Things to do in Chicago,Chicago Travel Guide,travel in New York City,New York City travel guide,visit Chicago,visit NYC,Chicago & New York,Chicago Tourism,travel,New York City attractions,Things to do in America,New York City,America,Statue of Liberty,Grand Central Terminal,Brooklyn Bridge,TImes Square,Central Park,Chicago,Cloud Gate,Millennium Park,Deep Dish Pizza,Willis Tower",29024 Syj6vaiphlM,2014-08-05T13:22:36Z,Visit Canada - Montreal and Quebec City Travel Guide and Top Attractions,"Montreal attractions,Quebec travel guide,Things to do in Montreal,Things to do in Quebec,Visit Quebec,Quebec Tourism,visit Canada,travel,Quebec City,Quebec,Montreal,Montréal,Québec,Montreal and Quebec City,Canadian culture,Canada,Things to do in Canada,Poutine,Le Plateau,McGill University,Cirque du Soleil,Old Montreal,Smoked Meat,Montreal bagels,Quebec City attractions,Things to do in Quebec City,Citadelle,Chateau Frontenac,Quartier Petit Champlain",22063 32teOVG3KFo,2014-08-04T13:00:10Z,Train Ride from Montreal to New York City with Amtrak,"Montreal to New York City,Montreal to New York City train travel,Montreal to New York City train trip,crossing Canada to USA,Via Rail and Amtrak train travel,New York City train travel,Montreal train travel,Montreal to New York route,Train,Montreal to NYC,Train Travel,American Trains,Canada,Things to do in Canada,Montreal,Quebec,Québec,Montréal,Train Journey,Toronto,Montreal to New York,New York City,Amtrak,Upstate New York,United States of America,Via,travel",15448 I29N-pz2HTY,2014-07-25T03:30:01Z,"Canadian Food to eat in Montreal including Poutine, Smoked Meat and Bagels","French Canadian Cuisine,Canadian cuisine,Montreal-style Smoked Meat,Montreal poutine,Canadian food,Montreal smoked meat,Montreal food,smoked meat sandwich,Montreal bagel,Montreal bagels,Montreal restaurants,Canadian restaurants,travel,Montreal,Canadian,Canada,travel in Canada,Things to do in Canada,Quebec,Poutine,eating,taste test,Québec,La Banquise,Schwartz's,smoked meat,Montreal sandwich,bagel,st-viateur bagel,Canadian fast food",27237 CbJwYw2vLIg,2014-07-14T12:00:08Z,Vietnamese Cuisine : An Introdution to Vietnamese Food,"Vietnamese Cuisine,Introduction to Vietnamese Food,Vietnam,travel in Vietnam,Vietnamese,Vietnamese culture,Vietnamese Food,Vietnam Restaurants,What to eat in Vietnam,Vietnamese Restaurant,Vietnam Food,cooking Vietnamese food,Food in Vietnam,Vietnamese cooking class,Things to do in Vietnam,Hoi An,Vietnamese meal,Vietnamese spring rolls,Vietnamese pancakes,Pho,Cao Lau,Vietnese vegetarian food,Vietnamese lemongrass,Vietnamese claypot,travel,Vietnamese Pho",91135 t4mwq3-Y7II,2014-07-11T01:00:02Z,Malaysia Cuisine : An Introduction to Malaysian Food,"Malaysian cuisine,Malaysian food,Malaysia Food Guide,eating Malaysian food,What to eat in Malaysia,street food in Malaysia,Introduction to Malaysian Food,Malaysia Food,Kuala Lumpur Restaurants,Malaysia street food,Malaysian Food Taste Test,Malaysian street food,Malaysia restaurants,Malaysian restaurant,travel,Malaysia,Kuala Lumpur,travel in Malaysia,Malaysian culture,eating with your hands,Indian food,Indian cuisine,Chinese food,Chinese cuisine,food",127703 C6Tb0WJsEag,2014-07-09T17:30:02Z,Eating Australian Cuisine: Taste Testing Australian Food,"Australian Cuisine,trying Australian food,Australian food taste test,Australian Food,What to eat in Australia,taste test Australian food,Australia food guide,Australian cookies,Australia food,Australian breakfast,Australian biscuits,Australian sodas,Anzac biscuits,Australian crisps,Australian snacks,Things to do in Australia,Australia,Shapes,Freckles,Tim Tam,Australia tourism,Tim Tam Slam,Bowen Mango,Fantales,Lamington,Cherry Ripe,Ginger Beer,Vegemite",11942 jT3VANCuakQ,2014-07-08T20:30:05Z,Things to do in Queensland Travel Guide (Australia),"Queensland,Queensland attractions,Things to do in Queensland,Queensland Australia,Queensland Travel Guide,travel in Australia,What to do in Queensland,Visit Queensland,Things to do in Australia,Australia attractions,Australia,Magnetic Island,travel,Townsville,Currumbin Wildlife,Gold Coast,Australian Animal Encounters,petting kangaroos,hugging koalas,Whitsunday Islands,horse ride,Maggie Island,Great Barrier Reef,Sailing,kayaking,Castle Hill,Ocean Jet,fun",32504 fmrH2jJ7QYo,2014-07-03T14:24:33Z,Our train ride from Toronto to Montreal with Via Rail Canada,"Toronto to Montreal train travel,Toronto to Montreal,Toronto to Montreal route,Toronto to Montreal Via Rail,Canada train travel,Travel travel in Canada,Toronto train travel,Via Rail,Montreal train travel,travel,Canadian journey,Canada,Things to do in Canada,Montreal,Canada tourism,travel in Montreal,Quebec,Québec,Montréal,Train,Train Travel,Travel by Train,Train Ride,Train Journey,Ontario,Toronto,Canadian Trains,train trip,train station,fun,epic,vlog",71445 QypKpIIpYaM,2014-06-26T02:00:00Z,"Restaurants in Chiang Mai | Thai Food Travel Guide For The Best Eats In Chiang Mai, Thailand","Chiang Mai restaurant,restaurants in Chiang Mai,street food in Chiang Mai,What to eat in Chiang Mai,Chiang Mai street food,Chiang Mai food,Chiang Mai food guide,Chiang Mai Night Market,Northern Thai Food,Khantoke,eating Thai food,Thai food,Things to do in Thailand,Vegetarian restaurant Chiang Mai,Chiang Mai,food,Khao Soi,Thai cuisine,Thai vegetarian,Northern Thai Cuisine,Thai banana pancake,travel,Thai mango sticky rice,Pad Thai,Thai culture,Thailand",86263 RqJUYlUQJTI,2014-06-04T11:30:02Z,Street Food in Asia Guide Compilation: [THE BEST OF ASIAN STREET FOOD!],"Asian street food,street food,asian street food guide,asia street food guide,eating street food,asian street food comp,Asia,Asian,street foods,best of asian street food,Best street food in Asia,asian food,street food guide in asia,food guide compilation,street food in asia guide,best street food compilation,cheap Asian street food,guide,compilation street foods,Asian Food (Cuisine),Street food in Asia,best Asian street food,street,street food stalls,Food",196111 dDGa7xrpq4E,2014-06-04T11:30:02Z,German Food : An introduction to German Cuisine For First Time Visitors To Germany,"German Cuisine,taste test German food,What to eat in Germany,german food introduction,german cuisine introduction,German food taste test,best german cuisine,best german food,Germany food,trying German food,Germany food taste test,German Food,eating German food,taste test German cuisine,German Food (Cuisine),Food in Germany,Germany restaurants,German sausage,German Chocolate,Germany,German breakfast,travel in Germany,currywurst,Ritter Sport,Wurst,food",240321 UjJde6YGvwM,2014-06-03T01:00:01Z,Israeli Cuisine and Arabic Street Food in Israel: Israeli Food Tour Compilation Guide,"Israeli Cuisine,Arabic Street Food,Israeli Street Food,What to eat in Israel,Israel street food,Israel food,Israel food guide,Israeli street food,Arabic food,Israel,Things to do in Israel,restaurants in Israel,cooking Israeli Food,cooking Israeli Cuisine,Israeli Food,Taste Of Israel,travel,Jaffa,Tel Aviv,Hummus,Shakshouka,malabi,kanafeh,couscous,travel in Israel,pita,Israeli,Israeli culture,Arabic cuisine,Krembo,Tabbouleh,Israel Tourism,vlog,food,tour,eat",56610 jAOGmjf1dkE,2014-06-01T15:30:02Z,Things to do in Malaysia | Top Attractions Travel Guide To Malaysia,"Malaysia,Things to do in Malaysia,travel in Malaysia,Malaysia Travel Guide,Malaysia travel,What to do in Malaysia,malaysia guide,Malaysia attractions,malaysia itinerary,attractions in Malaysia,malaysia trip,Malaysia Tourism,Malaysia Travel Documentary,visit malaysia,Malaysia tour,guide,Malaysia food,Malaysian cuisine,Malaysian food,Kuala Lumpur,Malacca,Melaka,George Town,travel,Georgtown,Penang,Petronas Towers,Batu Caves,Roti Canai,kek Lok Si temple",311238 tQul8qNRwXs,2014-06-01T15:30:02Z,Things to do in Israel | Top Attractions Travel Guide To Israel,"Israel,Israel Travel Guide,Things to do in Israel,travel in Israel,israel things to do,Israel attractions,What to do in Israel,Israel Tourism,Israel Travel,israel best places to see,Places to see in Israel,israel itinerary,travel to israel,Visit Israel,Exploring Israel,Israeli culture,Street food in Israel,Israeli Food,travel,Dead Sea floating,Israeli Cuisine,travel bloggers,Jerusalem,Tel Aviv,Nazareth,street food,West Bank,Jaffa,israel trip,Guide",377376 yTfkAqgDKKA,2014-06-01T15:30:02Z,"Things to do in Chiang Mai, Thailand | Top Attractions Travel Guide To Chiang Mai","Chiang Mai,chiang mai thailand travel guide,chiang mai travel,Things to do in Chiang Mai,chiang mai travel guide,chiang mai thailand travel,Chiang Mai attractions,chiang mai thailand,visiting Chiang Mai,activities in Chiang Mai,travel to Chiang Mai,Thailand,Chiang Mai Night Market,apartment in Chiang Mai,travel guide,Thai Street Food,chiang mai food,chiang mai street food,travel in Thailand,Things to do in Thailand,Thai Food,Travel,guide,attractions,vlog",420713 LmbL2d5DJ_A,2014-06-01T09:30:01Z,Things to do in Korea | Top Attractions Travel Guide To South Korea,"Korea,Things to do in Korea,South Korea,travel in Korea,Korea travel guide,Korea travel,attractions in Korea,Korean street food,Korean cuisine,travel,shopping in Korea,What to see in Korea,Seoul street food,Korean tea house,Korea tourism,Korea street food,Korean food,Korean culture,Seoul Tower,Insadong,Korean Folk Village,Cat Cafe,Hongdae,Namdaemun Market,Hotteok,Cheonggyecheon,Seoul,Dog cafe,Kimbap,Bamboo Park,Gyeongbokgung,Myeongdong,Songtan,Namsan",81370 jxqVTW7Z4AY,2014-05-29T12:30:02Z,Things to do in Germany | Top Attractions Travel Guide To Germany,"Germany,Things to do in Germany,What to do in Germany,Germany travel guide,travel in Germany,places to visit germany,German attractions,germany things to do,germany best places,germany itinerary,germany travel compilation,visit germany,travel guide germany,best of travel in germany,germany documentary,attractions in Germany,guide germany,visiting germany,Exploring Germany,Germany Travel,germany trip,Germany Tourism,Germany Food,Berlin,travel,guide,trip",189902 BCTpRJ5xC_U,2014-05-26T14:30:03Z,Things to do in Cambodia | Top Attractions Travel Guide To Cambodia (Ultimate Compilation),"Cambodia,Things to do in Cambodia,travel in Cambodia,Cambodia travel guide,Cambodia travel,What to do in Cambodia,Cambodia Angkor Wat,places to visit in Cambodia,Phnom Penh Cambodia,Cambodia travel documentary,Cambodia Tourism,attractions in Cambodia,cambodia trip,Siem Reap Cambodia,Khmer culture,Phnom Penh,Siem reap,Battambang,Cambodian culture,Sihanoukville,Angkor Wat,Temples of Angkor,Khmer Cuisine,Cambodian food,Amok,Khmer music,Cambodia food",162184 49wWaWNCuC8,2014-05-24T02:00:01Z,Things to do in Vietnam | Top Attractions Travel Guide To Vietnam (Ultimate Compilation),"Vietnam,Things to do in Vietnam,Vietnam Travel Guide,Vietnam Travel,Vietnam Tourism,Vietnam Travel Documentary,vietnam things to do,vietnam guide,Vietnam attractions,travel in Vietnam,attractions in Vietnam,vietnam itinerary,travel guide,Vietnam Tour,Vietnamese culture,guide,Saigon,Vietnam night bus,Ho Chi Minh City,Sapa,Hoi An,Mekong Delta,Ha Long Bay,shopping in Hoi An,Vietnamese food,travel,things to do in Saigon,hiking in Sapa,vietnamese music",255730 iLBXpZd9ucQ,2014-05-19T10:30:02Z,KOREAN CUISINE GUIDE 🍜🍚 [An introduction to Korean Food in South Korea 🇰🇷],"Korean cuisine,korean cuisine guide,Korean Food Guide,korean cuisine explained,Korean food,korean cuisine introduction,traditional korean cuisine,Korean food introduction,Korea Food Guide,cuisine of korea,South Korea,korean food cuisine,Korean restaurant,korean cuisine documentary,food of korea,best korean cuisine,korean food documentary,cuisine,korean cuisine tasty,food,korean cuisine and dining,korean royal cuisine,korean food eating,Seoul Food,korea",463740 7r5mhAfw3Pc,2014-05-11T05:00:00Z,Korean Food : An introduction to Korean Cuisine For First Time Visitors To South Korea,"Korean cuisine,Korean food,Korean street food,Restaurants in Seoul,What to eat in Korea,Seoul restaurants,Korean food taste test,Korean restaurant,best food in Korea,Korean food guide,Korea food,Korean barbecue,Seoul street food,eating,Korea,Seoul food,Korean pizza,South Korea,travel,food,Budae Jjigae,부대찌개,Juk,죽,Haejangguk,해장국,삼겹살,Galbi,갈비,Bulgogi,불고기,Hanjeongsik,한정식,Korean beer,Korean chicken,맥주,Seolleongtang,설렁탕,Korean Sushi,회전초밥,Japchae,Mandu,잡채,만두,vlog",39376 uJZqIzTisPw,2014-05-04T10:30:03Z,"Things to do in Seoul Korea | Top Attractions Travel Guide To Seoul, South Korea","Things to do in Seoul,Seoul attractions,What to do in Seoul,Seoul,Seoul travel guide,seoul korea,visit Seoul,서울,seoul travel,Things to do in Korea,seoul south korea,seoul vlog,Seoul Shopping,Seoul Food,visiting Seoul,Seoul Hongdae,Seoul Street Food,views of Seoul,Seoul Cat Cafe,travel in Seoul,Seoul Food Guide,Seoul Tourism,Seoul restaurants,Korean food,Korea,Korean culture,travel,Korean Cuisine,South Korea,Korean street food,Korean tea house",104953 ZxrC3QrMdUg,2014-04-28T10:00:04Z,Things to do in Finland | Top Attractions Travel Guide To Finland (Ultimate Compilation),"Things to do in Finland,travel in Finland,Finnish culture,Finland travel,Finland,Finland Travel Guide,top attractions in Finland,What to see in Finland,Finland tourism,Finnish street food,Finnish Archipelago,exploring Helsinki,Helsinki,Reindeer meatballs,Uspenski Cathedral,Finnish Cuisine,travel,Suomenlinna,Salmiakki,Finnish licorice,sea kayaking,Kimito island,Bengtskär Lighthouse,eating Reindeer,Finnish food,Finnish beer,eating salmon,Taalintehdas,fun",44849 SEwAWZcoTs8,2014-04-21T06:00:01Z,JORDAN TRAVEL GUIDE | Best Things to do and Top Attractions in Jordan (Ultimate Compilation),"Jordan,Jordan travel guide,Jordan travel,Things to do in Jordan,travel in Jordan,Jordan attractions,What to do in Jordan,Jordan backpacking,Jordan (Country),places to visit in Jordan,Visit Jordan,travel,Jordan documentary,Jordanian Culture,culture of Jordan,Jordan Tourism,Amman Jordan,Jordan Dead Sea,Petra (Tourist Attraction),Jordan Food,Bedouin,Jordanian,البتراء,Πέτρα,Bedouins,Jerash,temple of Artemis,Bedouin tent,Wadi Rum,Bedouin camp,camel ride",354295 vpTZikbDykI,2014-04-01T04:00:03Z,"Eating Scottish Food Guide: Ultimate Scottish Cuisine Tour in Edinburgh, Scotland","Scottish food,Scottish cuisine,Scottish Food Taste Test,traditional Scottish food,trying Scottish food,Scotland food,What to eat in Scotland,Scottish Cuisine Taste Test,Scottish meal,Scotland food guide,Scotland foods to try,Scottish Snacks,Scottish Junk Food,Irn Bru,Haggis,Neeps and Tatties,deep-fried Mars bar,food,Edinburgh,Scottish tablet,travel,Scottish shortbread cookies,Scotland,Scottish culture,travel in Scotland,Things to do in Scotland,vlog,fun",74187 vIdULhaL_ZU,2014-03-10T05:00:02Z,Things to do in Istanbul Turkey | Top Attractions Travel Guide To Turkey (Ultimate Compilation),"Istanbul,Things to do in Istanbul,istanbul travel guide,istanbul travel,Istanbul Turkey,istanbul turkey travel guide,istanbul things to do,istanbul guide,visit istanbul,travel in Turkey,What to do in Istanbul,visiting Istanbul,Things to do in Turkey,Istanbul attractions,Istanbul Tourism,Instabul city guide,Turkey,Things to see in Istanbul,First Impressions of Istanbul,travel,blue Mosque,guide,Istanbul shopping,Turkish food,Topkapi Palace,hagia Sophia",552170 xQA4OhAKCU4,2013-10-07T17:16:54Z,Things to do in Guilin and Yangshuo Top Attractions Travel Guide,"Guilin,Yangshuo,Things to do in Guilin,Things to do in Yangshuo,Chinese food,bicycle ride,Guilin to Yangshuo,Li River boat tour,Yangshuo Tourism,Guilin attractions,Guilin Tourism,Yangshuo attractions,Things to do in China,scenery,China,scenic,Adventure,Red Yao Hill Tribe,骑自行车在阳朔乡间,Karst,瑤族 - 瑶族,从桂林到阳朔漓江竹游船,阳朔夜市和街头食品,龙胜梯田,晚上桂林,travel,food,Long Hair Performance,rice terrace,Longsheng,night market,tofu,bike,street food,pagaoda,Chinese culture,vlog,adventure,fun",75629 OoJcWPG-_gw,2013-10-04T21:29:57Z,Things to do in Hong Kong China | Top Attractions Travel Guide,"Things to do in Hong Kong,Hong Kong attractions,Hong Kong Tourism,Hong Kong Travel Guide,Hong Kong Travel Video,Hong Kong City Guide,What to see in Hong Kong,Hong Kong food,Attractions in Hong Kong,Hong Kong restaurants,travel,China,Hong Kong,travel in Hong Kong,travel in China,Cantonese culture,香港,香港景点,香港景點,香港旅遊,星光大道,Avenue of Stars,Tsim Sha Tsui,太平山,Victoria Peak,Star Ferry,天星小輪,Hong Kong Park,舢舨,Sampan,點心,点心,dim sum,Mong Kok,Causeway Bay,Central,fun",39263 JXJbyAfwzSE,2013-10-04T03:18:46Z,"Eating Dim Sum in Hong Kong, China (吃在香港的點心)","eating dim sum in Hong Kong,eating dim sum,Hong Kong dim sum,Dim Sum Food (Dish),Things to do in Hong Kong,Hong Kong,dim sum,guide to dim sum,dim sum in Hong Kong,Hong Kong dim sum restaurant,best dim sum in Hong Kong,eating dim sum and drinking tea,香港 點心,香港 点心,點心,香港,点心,drinking Chinese tea,Tim Ho Wan,Michelin Star Restaurant,Hong Kong restaurant,dim sum restaurant,添好運 點心,添好運,香港點心,飲食點心,高品質的點心,Dim Sum Square,上環蘇杭街88號地下,大角咀海庭道18號奧海城二期G樓72號舖,Kowloon,food",81737 hYXVIJJUmTk,2013-09-07T15:09:37Z,"Feasting on Indian Food at Chungking Mansions in Kowloon, Hong Kong, China (重庆大厦 - 重慶大廈)","Indian Cuisine at the Chungking Mansions,Indian Food at the Chungking Mansions,Chungking Mansions Indian Food,Chungking Mansions India cuisine,Indian restaurant,cheapest place to eat in Hong Kong,Hong Kong cheap food,Chungking Mansions (Building),Kowloon,Hong Kong,重庆大厦,重慶大廈,travel,Indian Cuisine,Indian Food,China,travel in China,Chinese culture,Things to do in Hong Kong,naan,Indian bread,Indian curry,curries,cheap,foreigners in Hong Kong,Indian,mango lassi",40587 YxaQI5WosVM,2013-08-25T05:39:30Z,"Eating Finnish Cuisine including Reindeer Meat, Salmiakki, Karelian pastry, Salmon & Rye Bread","Finnish Cuisine,Finnish Reindeer Meat,Reindeer meat,Finland,Finnish,Karelian pasties,Reindeer Meatballs,Karelian pies,Finnish Rye Bread,Finnish Smoked Salmon,suomalaisia ​​ruokia,Finnish Foods,Finland Food Guide,Visit Finland,Finnish licorice,karjalanpiirakat,karjalanpiiraat,Smoked Salmon,poronlihan,savustettua lohta,Finnish salty Licorice,Finnish Food,Finland Food,Finland Restaurants,Salmiakki,Restaurants in Finland,What to eat in Finland,Suomi,food,fun",92425 ONhLD7vB3QM,2013-08-03T14:55:59Z,"Eating Finnish Salmon, Pizza & Dessert at the Strandhotellet in Dalsbruk Taalintehdas, Finland","Finnish pizza,Dalsbruk,Taalintehdas,Finnish dessert,Finland pizza,best pizza in Finland,What to eat in Finland,trying Finnish pizza,Finnish style pizza,Finland dessert,Finnish chocolate,Finnish salmon,pizza in Finland,Finland tourism,Finland,travel in Finland,Finnish culture,travel,Things to do in Finland,pizza,salmon,dinner in Finland,eating food in Finland,Finnish food,Finnish cuisine,local Finnish food,Strandhotellet,Eating,food,vlog",19882 XCxXShVGg38,2013-06-29T15:36:37Z,Eating Thai street food at the Chiang Mai Saturday Night Market,"Chiang Mai Saturday Night Market,Saturday Night Market,Chiang Mai tourism,Chiang Mai,Thai banana pancake,Street Food in Chiang Mai,What to eat in Chiang Mai,best street food in Chiang Mai,Things to do in Chiang Mai,Chiang Mai street food,What to see in Chiang Mai,Eating Thai Street Food,Thai Cuisine,Thai food,Thai Street Food,Wua Lai Road,Eating Thai Food,Chiang Mai time lapse,vlog,travel,Thailand,travel in Thailand,Things to do in Thailand,Dumplings",129387 t_sReTTdIlY,2013-06-17T16:02:59Z,Things to do in Hoi An Vietnam | Top Attractions Travel Guide To Vietnam (Ultimate Compilation),"Hoi An,Hoi An attractions,Things to do in Hoi An,Hoi An Tourism,What to see in Hoi An,Hoi An temples,Top attractions in Hoi An,Hoi An Vietnam,exploring Hoi An,Hoi An travel video,Hoi An travel,Hoi An Travel Video,travel,Vietnamese cooking class,Vietnam,night market,travel in Vietnam,Vietnamese culture,Things to do in Vietnam,Buddhist temple,Japanese covered bridge,Faifo,pagoda,Central market,shopping for custom clothes,White Rose,Cau Lao,Tra Que",96526 6Xx_l-EgA9M,2013-03-23T10:05:00Z,Penang Travel Guide: Things to do in George Town Top Attractions (Malaysia),"Penang,George Town,penang malaysia,Malaysia,penang travel guide,penang food,penang street food,penang travel,travel in Malaysia,penang backpacking,penang documentary,Penang Tour,Attractions in Penang,penang restaurants,George Town Attractions,travel Penang,penang at night,Chinatown,Malaysian culture,Things to do in George Town,Georgetown,Kek Lok Si,Clan Jetties,Botanical Gardens,Fort CornWallis,Little India,colonial mansions,fun,travel,food,vlog",83371 i86PScyOv7E,2013-03-16T01:35:24Z,Things to do in Kuala Lumpur Malaysia | Top Attractions Travel Guide To Malaysia (Compilation),"Kuala Lumpur,Things to do in Kuala Lumpur,Kuala Lumpur attractions,Attractions in Kuala Lumpur,Kuala Lumpur Tourism,travel in Kuala Lumpur,Kuala Lumpur Travel Video,Kuala Lumpur Sightseeing,Exploring Kuala Lumpur,restaurants in Kuala Lumpur,Things to do in Malaysia,Kuala Lumpur City Guide,Visit Kuala Lumpur,Kuala Lumpur food,travel,Malaysia,travel in Malaysia,Chinatown,Kuala Lumpur Time Lapse,Petronas Towers,Merdeka Square,LRT,Batu Caves,Roti Canai,vlog",115089 SBf-maV5JUg,2013-03-09T07:53:09Z,"Malacca Travel Guide: Things to do in Malacca Attractions (Melaka, Malaysia)","Malacca,travel,Melaka,Things to do in Malacca,Malaysia,malacca street food,Malacca attractions,Melaka attractions,malacca city,travel in Malaysia,melaka river cruise,malacca tour,travel in Melaka,travel in Melacca,malacca travel,malacca food,malacca travel guide,melaka trip,melaka malaysia,melaka food,Jonker Street Night Market,Malaysian culture,malacca tourism,Melaka River,Malacca River,rickshaw ride,Malaysian cuisine,Baba Nyonya,Peranakan,food",126387 FesItgQN7vk,2012-12-10T10:56:21Z,"Thai Snake Show (King Cobra Show) Man vs Snake - Kanchanaburi, Thailand","Thai snake show,Thai snake performance,snake show,Thai Cobra Show,Cobra show,Snake show in Thailand,Thai man versus Cobra,Dangerous,Thai man vs snake,snake performance,snakes biting,snake bit,snake hiss,snake slither,man versus snake,Thai man versus snake,man vs snake,man vs cobra,Thai man vs cobra,King cobra,hissing snake,vlog,jumping snake,snakes,snake,biting snake,catching snake,dodging snake,snake fight,Thailand,Kanchanaburi,very scary",25897 bXhTw1Is8KE,2012-11-24T12:07:05Z,Foreigners interviewed about their experiences and life in Korea (Samuel & Audrey),"Interview about life in Korea,Interview about Korea,What it is like living in Korea,Interviewed in Korea,Expat life in Korea interview,Funny interview in Korea,Being a foreigner in Korea,humor,Questions about Korea,silly,humour,Korea,South Korea,vlog,backpacking,travel,Korean,Life in Korea,Korean experiences,Life in Korea as foreigners,Korean culture,What we like about Korea,Like about Korea,Dislike about Korea,Life as expats,expats,expats in Korea",10110 go-b0kpC5Aw,2012-11-17T00:12:28Z,Things to do in Shanghai Travel Guide (China),"Things to do in Shanghai,Shanghai Travel Guide,Shanghai China,Visit Shanghai,Shanghai travel,Shanghai,Shanghai at night,What to see in Shanghai,China,Shanghai street food,Explore Shanghai,Chinese Culture,Chinese events,Chinese people,Tai Chi,Parks,Old Quarter,Old Town,Pudong,Futuristic,Orient Tower,Things to do in China,The Bund,Huangpu River,黄浦江,浦东,浦西,East meets West,Eastern Culture,Pǔdōng,Nanjing Road,Nanjing Street,Shopping district,Dumplings",12084 ok1CpjOksy8,2012-11-05T23:48:06Z,"Korean Traditional Marriage at the Korean Folk Village (한국 민속촌) in Yongin, South Korea","Korean Traditional Marriage,Korean Traditional Wedding,Korean culture,Korean Folk Village marriage,traditional marriage at Korean Folk Village,Korean Folk Village,Korean traditional culture,Korean customs,Korean traditional music,한국 민속촌,Korean traditional clothes,Yongin,Korea,South Korea,Korean performance,traditional life,Korean Wedding,Korean Ceremony,Hanbok,Korean clothes,Korean attire,Korean man,Korean woman,Korean groom,Korean bride,Korean music",9719 uuKvoNq4Xjw,2012-10-22T14:52:49Z,"Eating GIANT KOREAN ICE CREAM! [아이스크림: Biggest Ice Cream = 32CM!] in Myeongdong, Seoul, Korea 🍦🇰🇷","Seoul ice cream,ice cream seoul,Korean ice cream,ice cream,아이스크림,32cm,ice cream in Myeongdong,Myeongdong ice cream,big ice cream in Seoul,giant ice cream,Korea ice cream,long ice cream,biggest ice cream in seoul,ice cream in Seoul,seoul,Seoul big ice cream cone,eating ice cream in korea,아이스크림 32cm,best ice cream seoul,eating ice cream in seoul,서울 아이스크림,Korean street food,명동 아이스크림,huge ice cream,Korean food,서울,street food,Korea,명동,South Korea,Food",3805935 ezwGdCxX9bw,2012-10-22T13:15:11Z,"Eating Korean Street Food at Namdaemun Market in Seoul, Korea | 포장마차 남대문시장","street food,Korean street stalls,Namdaemun,Korean street food,Street food in Korea,Seoul street food,Korean street food guide,cheap street food in Korea,South Korea street food,Street stalls in Korea,Namdaemun street food,Korean street food taste test,Street food in South Korea,Namdaemun market,Pojangmacha,sweet,cheap,rice flour cookie,Korea,South Korea,travel,eating street food,포장마차,남대문시장,Korean food,Korean cuisine,street foods,호떡,떡,Korean pancake,vlog",144458 pqG1N7JB-5s,2012-10-01T05:06:59Z,India Railways Train Ride From Jaipur to Ajmer (Indian Train Ride),"Jaipur to Ajmer,Jaipur to Ajmer train,Train ride in India,Jaipur to Ajmer train travel,India Train Ride,India train travel,India Railways,Train ride,Travel Video,Backpacking Video,Video,Travel,India,Indian,High speed,slow motion,monkeys,jumping,running,playing,cows,eating,grazing,rats,people,Indian people,Indian passengers,passengers,tracks,scenery,sunsets,slums,colourful,colors,tea,chai,railway stations,poverty,animals,vendors,Culture,transport,saris,Ajmer,Jaipur",148114 M-gg90tyQ80,2012-09-24T06:06:06Z,"Eating Korean Rice & Soup for Lunch (순두부찌개 & 돌솥 비빔밥) in Gwangju, Korea","Eating Korean rice,Eating Korean soup,Korea food,Korean lunch,Sundubu Jjigae,Korean rice,Korean soup,Dolsot Bibimbap,food vlog from Korea,Korea food guide,Gwangju food,What to eat in Korea,Korean side dishes,sides dishes,banchan,Korean mixed rice,bibimbap,delicious,tasty,eat,eating,devouring,feast,yummy,yum,Korean cuisine,Gwangju,train station,순두부찌개,돌솥,비빔밥,humor,silly,humour,Korea,South Korea,vlog,backpacking,Asia,rtw,travel,blog,eating sundubu",9808 Kw9BiYUPKBs,2012-09-10T11:35:33Z,"Dog Cafe in Hongdae - Seoul, Korea (Bau Haus Dog Café) 바우하우스","Bau Haus Dog Cafe,Seoul dog cafe,Korean dog cafe,dog cafe in Korea,dog cafe in Hongdae,dog cafe in Seoul,Hongdae dog cafe,Korean dogs,dog,dogs,cafes in Seoul,cafes in Korea,Seoul attractions,Things to do in Seoul,cafe,café,Korea,Seoul,Hongdae,Korean,Bau Haus,바우하우스,playing with dogs,drinking coffee with dogs,cute dogs,funny dogs,dogs playing,dogs eating,dogs roaming,dogs on table,South Korea,vlog,backpacking,Asia,travel,dogs running,dogs jumping",46020 nySDq023H5w,2012-09-09T14:02:53Z,"Cat Cafe in Hongdae - Seoul, Korea (고양이 다락방) Kitty Café: Feeding & playing with cats","cat cafe in Hongdae,Hongdae cat cafe,Hongdae Seoul,Seoul cat cafe,Korea cat cafe,cat cafe in Korea,Seoul cats,cat cafe,cat cafe in Seoul,cat café,Korean cat cafe,coffee with cats,playing with cats,feeding cats,cats eating,cats jumping,cats playing,cats running,cats leaping,slow motion,high speed,Casio slow motion,kitty cafe,kitten,cat,cats,kitties,cute,climbing,Hongdae,고양이,고양이 다락방,Korea,South Korea,vlog,cat jumps on head,cat on head,fun",43322 YfQLwD-FXVQ,2012-08-26T10:10:42Z,"Eating Budae Jjigae 부대찌개 (Korean Army Base Stew) with hot dogs, spam & red chilli paste","Budae Jjigae,eating Budae Jigae,Korean American stew,Army Base Stew,American army stew,Yongin Restaurants,Korean stew,Korean army stew,Korean Food (Cuisine),Korean hot dog stew,Yongin,Korean spam stew,eating,Korean,Korea,foreigners eating Korean food,South Korea,Korean hot pot,Jjigae (Type Of Dish),Korean restaurant,cute Korean kid,Korean kid jumping on table,Korean boy sticking out tongue,spam,hot dog,ramen,noodles,Korean spicy soup,부대찌개,Korean soup",16412 9wnlFEve7EQ,2012-08-26T05:59:30Z,"Eating Korean Hangover Soup (Haejangguk : 해장국 & 解酲국) at a restaurant in Yongin, Korea","解酲국,eating Korean soup,Korean hangover soup,hangover soup,Korea,Haejangguk,해장국,Korean hangover cure,soup to get sober,morning after drinking meal in Korea,What to eat in Korea,Korean cuisine,hangover cure,South Korea,vlog,backpacking,Asia,travel,Korean meal,Korean lunch,eating Korean food,delicious,tasty,yummy,cabbage,vegetables,beef,broth,glass noodles,rice cakes,guk,soup,Korean restaurant,Korean dinner,eating in South Korea,chopsticks,Korean hangover stew",32971 HzJhoO4BHGM,2012-08-24T12:24:01Z,"Khmer Traditional Music (Cambodian Folk Traditional Instruments) Angkor, Siem Reap, Cambodia","Khmer boy playing music,Khmer musicians,Khmer,Cambodian traditional music,Khmer traditional music,Cambodian folk music,Khmer folk music,Khmer instruments,Khmer performers,Cambodian,Cambodia,Angkor Wat music,Angkor music,Siem Reap,Angkor,Temples of Angkor,Angkor Wat,performers,traditional music,instruments,men,boy,playing,play,entertain,drums,flute,pinpeat,orchestra,ching,cymbal,roneat,bamboo,xylophone,pai,au,sralai,oboe,chapey,bass,banjo,gong,tro,fiddle,vlog",141432 zH1Pwt0UHu8,2012-08-19T00:16:57Z,"Gyeongbokgung Palace 경복궁 (Korean Royal Guard) in Seoul, South Korea","Gyeongbokgung,Gyeongbokgung Palace,Gyeongbok Palace,Royal Palace,Korean Royal Palace,Seoul,Seoul Gyeongbokgung,Seoul palace,경복궁,景福宮,Seoul attractions,Gwanghwamun,Things to do in Seoul,palace in Seoul,Heungnyemun,Geunjeongmun,Yeongjegyo,Korean Royal Guard,What to see in Seoul,Seoul Korea,Northern Seoul,Royal Guard,Korean guard,Seoul travel,changing of guard,Korean changing of guard,costumes,humor,silly,humour,Korea,South Korea,vlog,backpacking,Asia,rtw,travel",14708 sV1uuS9jBhg,2012-08-18T23:58:34Z,"Kids Playing in the Water Pool Park at Yongsan iPark (Seoul, Korea)","Korean Water Park,Water Park,Korean pool,Pool in Korea,Yongsan iPark,Korean children,Korean children playing,Yongsan Water Park,Koreans playing,Yongsan Water Pool Park,Seoul water pool,kids playing,kids splashing,water pool in Seoul,running,yelling,having fun,hot day,humid day,Water pool park,Yongsan,Korean,Korean kids,kids having a good time,outdoors,skull,water,splashing,swimming,wading,Yongsan station,Korea,South Korea,vlog,backpacking,Asia,travel",32454 AlmfA6HHGKk,2012-08-12T08:13:08Z,"Camel Safari in the Thar Desert near Jaisalmer, Rajasthan, India","India,Things to do in Jaisalmer,camel safari in Rajasthan,Jaisalmer camel safari,Thar Desert,Thar Desert Camel Safari,camel safar in Jasailmer,What to see in Jasailmer,Rajasthan camel safari,India camel safari,camel safari in India,riding a camel in India,camel ride,what it is like to ride camel,Camel Safari,Rajasthan,Jaisalmer,backpacking,Things to do in India,camel ride in India,adventure,camel,desert,humor,silly,humour,vlog,Asia,rtw,travel,blog",32849 WQxLU4htnG0,2012-08-01T11:15:27Z,"Shabu-shabu (Japanese style hot pot) in Yongin, Korea","shabu shabu,Korean shabu shabu,Shabu-shabu,hot pot,Japanese hot pot,しゃぶしゃぶ,Korean cuisine,shabu shabu in Yongin,Yongin food,food in Yongin,Korean meal,Yongin restaurants,Korea shabu shabu,Yongin food guide,Yongin,What to eat in Yongin,restaurants in Yongin,cooking,communal,meal,dinner,Korea,syabu-syabu,boiling,scalding,broth,sauce,meat,vegetables,boil,cook,rice,noodles,beef,sliced beef,swish swish,pot,thin,dipping,South Korea,vlog,Asia,rtw,travel,Korea food",14337 UhKce0Cu1Ck,2012-07-29T23:58:24Z,"Malaysia (Part 14) Malaysian Culture, People & Places Slideshow Series","Malay,Malaysia,Malaysian,Chinese,Indian,Ethnic,diverse,population,religion,religious,harmony,saris,Melacca,Melaka,Kuala Lumpur,Cameron Highlands,Tama,Rata,Tamah Rata,tea plantation,Boh Tea Plantation,street,Petronas Towers,roti,Indian food,Chinese food,dim sum,Malay food,cuisine,fruit,hot,warm,colonial,architecture,faces,Nomadic Samuel,Samuel Jeffery,backpacking,Asia,rtw,travel,happy,candid portraits,people,Malaysian people,outdoors,animals",10998 UsMRHTInEa0,2012-07-28T23:53:34Z,"Sultan Omar Ali Saifuddin Mosque - Bandar Seri Begawan, Brunei","Sultan Omar Ali,Islamic Mosque,Bandar Seri Begawan,Islamic,Brunei,Omar Ali,Brunei River,Nomadic Samuel,That Backpacker,Audrey Bergner,Samuel Jeffery,humor,silly,humour,vlog,backpacking,Asia,rtw,travel,blog,Bruneian,people,places,boats,motorboats,longboats,mosque,Kampong Ayer,Kampung Ayer,water stilt village,Brunei people,faces,outdoors,scenery,walking,planks,walkways,sultanate,attractions,architecture,Mughal,Italian,lagoon,marble,domes",179440 7wndkGMPi2Y,2012-07-17T04:33:32Z,India & Pakistan Border Closing Ceremony in Wagah (Border Security Force & Pakistan Rangers),"India,Indian,Pakistan,Pakistani,soldiers,border closing,border closing ceremony,India Pakistan border,Wagah,troops,theatrics,performance,spectacle,ceremony,aggressive,aggression,Border Security Force,Pakistan Rangers,India ladies,Indian woman,singing,dancing,cheering,supporting,yelling,crazy,crowd,stadium,parade,parading,kick,kicking,movement,leg kicks,confrontational,confrontation,India flag,national flag,carrying flag,visitors,handshake,tourists,jawan,ਵਗਾਹ",57909 06DTtnIG4o4,2012-07-15T03:15:43Z,"Protect your camera (DSLR) from mud, rain & water : Travel Photography Tip - Boryeong, Korea","photography tip,photography advice,photography tutorial,Nomadic Samuel,Samuel Jeffery,travel photography tip,protect your camera,mud proof,waterproof,waterproof camera,rainproof,protect camera from mud,Boryeong mud festival,Korea,South Korea,DSLR protection,protect your DSLR,seal camera,cover camera,plastic wrap,tape,cheap,budget,technique,tip,body,lens,lens hood,shoot,photos,camera,travel",10654 I6pRbgb-9Oc,2012-07-09T10:59:36Z,Faces of Ecuador (Part 2) Ecuadorian People,"NomadicSamuel,Nomadic Samuel,Samuel Jeffery,Video,Travel,Events,Candid,Portraits,Culture,Destination,Tourism,Smiles,Smile,Faces,Happy,Cultural,Backpacking,People,Outdoors,Street,Traffic,Smiling,Emotions,Face,Facial,Expressions,Glad,Sad,Frowns,Scowl,Cheerful,Friendly,Ecuadorian,Ecuador,Ecuadorian People,Faces of Ecuador,Quito,Indigenous,traditional,traditional dress,ponchos",11430 mcW9oGFGj1Y,2012-07-08T10:50:33Z,Faces of Peru (Part 1) Peruvian People,"NomadicSamuel,Nomadic Samuel,Samuel Jeffery,Video,Travel,Events,Candid,Portraits,Culture,Destination,Tourism,Smiles,Smile,Faces,Happy,Cultural,Backpacking,People,Outdoors,Street,Traffic,Smiling,Emotions,Face,Facial,Expressions,Glad,Sad,Frowns,Scowl,Cheerful,Friendly,Peruvian,Peru,Peruvian People,Faces of Peru,Cuzco,Cusco,Huacachina,Ica,Lake Titicaca,frontier,province,Indigenous,traditional,Incan,Inca,festival,colourful,images,alpaca sweaters,traditional dress,ponchos",12460 eDpY_nrrs6U,2012-07-07T23:45:20Z,"Giant Bronze Korean Buddha at Gagwonsa Buddhist temple : Mt. Taejosan, Cheonan, Korea","Nomadic,Samuel,That,Backpacker,Audrey,Bergner,Jeffery,humor,silly,humour,Korea,South,vlog,backpacking,Asia,rtw,travel,blog,Korean,temple,Buddhist temple,mountain,Buddhist music,peaceful,serene,Cheonan,Gagwonsa,Buddha,Korean temple,Korean Buddhist Temple,remote,nature,Giant Buddha,bronze Buddha,huge Buddha,Mt. Taejosan,big,massive,giant,enormous",9777 YtYfGjS4mf0,2012-07-07T14:49:25Z,Korean Subway / Metro Ride from Pyeongtaek to Cheonan (buying a fan along the way),"Nomadic Samuel,That Backpacker,Audrey Bergner,Samuel Jeffery,humor,silly,humour,Korea,South Korea,vlog,backpacking,Asia,rtw,travel,blog,Korean,train ride,Korean train ride,Korean train,trip,train trip,Pyeongtaek,Cheonan,평택,대전,funny,random,goofy,eating,cutting,nails,walnut cake,snacks,eat,delicious,Hodugwaja,호두과자,running,smiling,paper fan,scenery,Asian fan,fanning,hot,buying,subway demonstration,subway vendor,천안",30334 0zdALq32-Qw,2012-06-25T11:22:21Z,"Scenic view from the top of Hannam Dong Hill (한남동) in Seoul, South Korea","Nomadic,Samuel,That,Backpacker,Audrey,Bergner,Jeffery,humor,silly,humour,Korea,South Korea,vlog,backpacking,Asia,rtw,travel,blog,Korean,Hannam,Dong,hill,scenic,views,panoramic,panorama,observation,zoom,optical,wide,angle,Seoul,area,traditional,villages,traditional home,Han River,traffic,fan,presentation,한남동,Hannam-Dong",10385 MPJTczdI55c,2012-06-23T12:32:43Z,Eating Korean Spicy Rice Cakes (Tteokbokki - 떡볶이) & Cold Noodle Soup (Milmyeon - 밀면),"Nomadic Samuel,That Backpacker,Audrey Bergner,Samuel Jeffery,humor,silly,humour,Korea,South Korea,vlog,backpacking,Asia,rtw,travel,blog,Korean,Korean food,Korean cuisine,noodles,soup,eating,food,eat,slurping,chopsticks,funny,weird,spicy,rice cakes,refreshing,cold,cold noodle soup,summer food,Tteokbokki,Ddeokbokki,battered,shrimp,sweet potato,rice rolls,noodle rolls,tasty,delicious,savoury,pigs,laughing,Milmyeon,Naengmyeon,떡볶이,밀면,냉면",19657 KAPfxXzdlzg,2012-06-16T15:44:19Z,"Visiting Songtan 송탄 (American Army Base) in Pyeongtaek 평택, South Korea","Nomadic Samuel,That Backpacker,Audrey Bergner,Samuel Jeffery,humor,silly,humour,Korea,South Korea,vlog,backpacking,Asia,rtw,travel,blog,Korean,dance,traditional,folk dance,American soldiers,American,Pungmul,풍물,Songtan,송탄,Osan,Air Base,Pyeongtaek,평택,American Military,shopping,eating,restaurants,food,deodorant,dove,Old Spice,clubs,night clubs,Hook Up Club,dog,cute,foreign food,Chinese,Japanese,Mexican,Turkish,Indian",45466 SOg5tTGQ5t4,2012-06-10T13:30:59Z,Korean Barbecue Feast (Samgyeopsal): 삼겹살 (Pork Belly Slices),"Nomadic Samuel,That Backpacker,Audrey Bergner,Samuel Jeffery,humor,silly,humour,Korea,South Korea,vlog,backpacking,Asia,rtw,travel,blog,Korean,Korean barbecue,meat barbecue,pork,pork belly,bacon,slices,wedges,feast,Samgyeopsal,삼겹살,side dishes,thick,fatty,grill,cooked,diner,dip,sauce,eat,devour,eating,expensive,meat,gogi,lettuce,sangchu,상추,garlic,raw,깻잎,green chili peppers,dinner,kimchi,onions,ssamjang,쌈장,pieces,delicious,tasty,yummy,gormandizing,cooking",10189 Fl1eKpNSSIs,2012-06-10T01:40:18Z,"Visiting a pet shop (Cats and Dogs) In Daejeon (대전), South Korea","Nomadic Samuel,That Backpacker,Audrey Bergner,Samuel Jeffery,humor,silly,humour,Korea,South Korea,vlog,backpacking,Asia,rtw,travel,blog,Korean,Daejeon,대전,exploring,random,crazy,jumping,leaping,cute,adorable,happy,joyful,sleeping,sad,cage,pet,pet shop,pet store,cats,cat,kitten,dog,dogs,puppy,playing,touching,visit,love,playing with cats,playing with dogs,cute cats,cute dogs,cats for sale,puppies for sale,buying a cat in Korea,buying a dog in Korea",47944 OXI6-TQBloU,2012-02-12T21:01:33Z,India Train Ride (High Speed Movie) Indian Railways भारतीय रेल,"NomadicSamuel,Nomadic Samuel,Samuel Jeffery,Travel Log,Travel Video,Backpacking Video,Video,Travel,India,Indian,Train ride,India Train Ride,India Railways,High speed,slow motion,monkeys,jumping,running,playing,cows,eating,grazing,rats,people,Indian people,Indian passengers,passengers,tracks,scenery,sunsets,slums,colourful,colors,tea,chai,railway stations,Delhi,Agra,Kolkata,Varanasi,Jaipur,Jaisalmer,Ajmer,Amritsar,Udaipur,poverty,animals,vendors,Culture,transport,saris",101695 ===== END nomadic-samuel-list.csv ===== ===== BEGIN data/nomadic-samuel-youtube-transcripts.jsonl ===== {"id": "ef86a45c1a1b5852", "content_hash": "d0e8085deb773b46fa9309af59b3b4d750dab4d6", "video_id": "rf5Y_kBjSV8", "url": "https://www.youtube.com/watch?v=rf5Y_kBjSV8", "position": 1, "published_at": "2022-07-22T15:15:02Z", "video_date": "2022-07-22", "title": "Argentine Parrilla feast for lunch in Esquel, Argentina! We ate Bife de Chorizo and Vacio!", "youtube_title": "Argentine Parrilla feast for lunch in Esquel, Argentina! We ate Bife de Chorizo and Vacio!", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 18729, "tags": "argentine parrilla,parrilla,argentina parrilla,parrilla in argentina,parrilla feast,parrilla lunch,bife de chorizo,vacio,argentine meat feast,eating argentine steak,bife de chorizo in argentina,vacio in argentina,argentina vacio,argentina bife de chorizo,esquel,esquel chubut,esquel argentina,food,parrilla asado,asado parrilla,lunch parrilla,food in argentina,cuisine,argentine food,argentine cuisine,what to eat in argentina,lunch in argentina,tasty,eat", "tags_list": ["argentine parrilla", "parrilla", "argentina parrilla", "parrilla in argentina", "parrilla feast", "parrilla lunch", "bife de chorizo", "vacio", "argentine meat feast", "eating argentine steak", "bife de chorizo in argentina", "vacio in argentina", "argentina vacio", "argentina bife de chorizo", "esquel", "esquel chubut", "esquel argentina", "food", "parrilla asado", "asado parrilla", "lunch parrilla", "food in argentina", "cuisine", "argentine food", "argentine cuisine", "what to eat in argentina", "lunch in argentina", "tasty", "eat"], "text": "well we found ourselves a nice little cozy place for lunch we sure did so our host recommended this parrida place it's called the maria yeah we've ordered beefy de chorizo which is a classic we got basil another classic yeah i've never had it in a restaurant like only back at home when my dad barbecues well we did we actually had it in belgrano did we yeah yeah we had so much that day i don't even remember but it's been a while having a salad it's been a while since we last ate salad this one has beet root carrots and egg and we also have some bread they brought us a nice little bread basket with some white beans yes this was like a lentil paste it's really tasty and some mayo now the meat i'm so excited so ready for parisia i've been craving i i told you this morning i'm like audrey we have to have parisia today it's been two years we've been talking about this for hours i think it's been over a week since i've had a parisian and that's wait that's way too long in argentina and carcassonne which is the cheapest house wine available but let me tell you it's it's decent it really goes down it goes down he says does it go down smoothly it's not the smoothest one i've ever had but it's a nice potent red which will go perfect it's gonna cut through the meat and it's gonna be it's it's kind of on our pocketbook today it's the cheapest cheapest one in the house so okay guys we are now feasting on the beef i got the vasil and actually it's two cuts of meat so i'm having one piece i'm sharing the other one with sam yeah we're splitting the meat so you guys can see over here yeah and i've got my look at how pink it is they didn't even ask me how i wanted the meat they just did it right this is how it's meant to be you gotta love that you'll love the confidence in the grill master right that's what it is it looks so juicy from over here we need to give sam a chance to try his beef for the chorizo yes please ready i'm beyond ready okay now i can hold the camera oh my gosh guys the beef did chorizo this is a half cut look over here that's audrey's yeah we're gonna share them very generous portion you know the nice thing about having the grill here at the table is that we can keep cooking it if we think it's too juicy keeps it warm too yeah so just like you did i'm gonna try it without chimichurri without salt oh i could eat this all day every day juicy in the middle so much flavor look at that the whole drowning in it seriously this enhances it so much i can't wait to see your reaction it's like next level garlicky isn't it lunch was amazed balls yeah sam has to take off his glasses for the camera so people don't know he wears glasses you know well you don't actually like them you've been trying to secretly get rid of them for a while glasses guys are like 15 years old come on they've they've been around for a while but they've been like like a trusty old friend so i keep them to keep them in the arsenal anyways what we're doing now is we're trying to organize some tours well first we're trying to tell people how much the meal costs so they have an idea just under 30 us dollars yes so 29 something you want 15 per person think about the value guys we drank a whole bottle of red wine with a nice big bread basket lots of beef lots of lots of meat and a really nice salad so oh and soda water so i i would do that again for sure yeah recommend that place highly it came recommended to us by our local host in fact so great great suggestion", "text_with_breaks": "well we found ourselves a nice little cozy place \nfor lunch we sure did so our host recommended this  \n\nparrida place it's called the maria yeah we've \nordered beefy de chorizo which is a classic we got  \n\nbasil another classic yeah i've never \nhad it in a restaurant like only back  \n\nat home when my dad barbecues well we did we \nactually had it in belgrano did we yeah yeah  \n\nwe had so much that day i don't even remember \nbut it's been a while having a salad it's been  \n\na while since we last ate salad this one has beet \nroot carrots and egg and we also have some bread  \n\nthey brought us a nice little bread basket with \nsome white beans yes this was like a lentil paste  \n\nit's really tasty and some mayo now the meat \ni'm so excited so ready for parisia i've been  \n\ncraving i i told you this morning i'm like \naudrey we have to have parisia today it's  \n\nbeen two years we've been talking about this \nfor hours i think it's been over a week since  \n\ni've had a parisian and that's wait that's way \ntoo long in argentina and carcassonne which is  \n\nthe cheapest house wine available but let me \ntell you it's it's decent it really goes down  \n\nit goes down he says does it go down smoothly \nit's not the smoothest one i've ever had but it's  \n\na nice potent red which will go perfect it's \ngonna cut through the meat and it's gonna be  \n\nit's it's kind of on our pocketbook today \nit's the cheapest cheapest one in the house so  \n\nokay guys we are now feasting on the beef i got \nthe vasil and actually it's two cuts of meat  \n\nso i'm having one piece i'm sharing the other \none with sam yeah we're splitting the meat so  \n\nyou guys can see over here yeah and i've got \nmy look at how pink it is they didn't even ask  \n\nme how i wanted the meat they just did it right \nthis is how it's meant to be you gotta love that  \n\nyou'll love the confidence in the grill master \nright that's what it is it looks so juicy from  \n\nover here we need to give sam a chance to try his \nbeef for the chorizo yes please ready i'm beyond  \n\nready okay now i can hold the camera oh my gosh \nguys the beef did chorizo this is a half cut look  \n\nover here that's audrey's yeah we're gonna share \nthem very generous portion you know the nice thing  \n\nabout having the grill here at the table is that \nwe can keep cooking it if we think it's too juicy  \n\nkeeps it warm too yeah so just like you did i'm \ngonna try it without chimichurri without salt\n\noh i could eat this all day every day \njuicy in the middle so much flavor\n\nlook at that the whole drowning \nin it seriously this enhances it  \n\nso much i can't wait to see your reaction\n\nit's like next level garlicky isn't it lunch \nwas amazed balls yeah sam has to take off  \n\nhis glasses for the camera so people \ndon't know he wears glasses you know  \n\nwell you don't actually like them you've been \ntrying to secretly get rid of them for a while  \n\nglasses guys are like 15 years old come \non they've they've been around for a while  \n\nbut they've been like like a trusty old \nfriend so i keep them to keep them in the  \n\narsenal anyways what we're doing now is we're \ntrying to organize some tours well first we're  \n\ntrying to tell people how much the meal costs so \nthey have an idea just under 30 us dollars yes  \n\nso 29 something you want 15 per person think about \nthe value guys we drank a whole bottle of red wine  \n\nwith a nice big bread basket lots of beef lots \nof lots of meat and a really nice salad so  \n\noh and soda water so i i would do that again \nfor sure yeah recommend that place highly  \n\nit came recommended to us by our local \nhost in fact so great great suggestion", "srt": "1\n00:00:06,400 --> 00:00:11,680\nwell we found ourselves a nice little cozy place \nfor lunch we sure did so our host recommended this  \n\n2\n00:00:11,680 --> 00:00:16,560\nparrida place it's called the maria yeah we've \nordered beefy de chorizo which is a classic we got  \n\n3\n00:00:16,560 --> 00:00:20,640\nbasil another classic yeah i've never \nhad it in a restaurant like only back  \n\n4\n00:00:20,640 --> 00:00:25,120\nat home when my dad barbecues well we did we \nactually had it in belgrano did we yeah yeah  \n\n5\n00:00:26,000 --> 00:00:30,480\nwe had so much that day i don't even remember \nbut it's been a while having a salad it's been  \n\n6\n00:00:30,480 --> 00:00:36,640\na while since we last ate salad this one has beet \nroot carrots and egg and we also have some bread  \n\n7\n00:00:36,640 --> 00:00:43,120\nthey brought us a nice little bread basket with \nsome white beans yes this was like a lentil paste  \n\n8\n00:00:43,120 --> 00:00:49,280\nit's really tasty and some mayo now the meat \ni'm so excited so ready for parisia i've been  \n\n9\n00:00:49,280 --> 00:00:52,720\ncraving i i told you this morning i'm like \naudrey we have to have parisia today it's  \n\n10\n00:00:52,720 --> 00:00:56,240\nbeen two years we've been talking about this \nfor hours i think it's been over a week since  \n\n11\n00:00:56,240 --> 00:01:01,920\ni've had a parisian and that's wait that's way \ntoo long in argentina and carcassonne which is  \n\n12\n00:01:01,920 --> 00:01:06,400\nthe cheapest house wine available but let me \ntell you it's it's decent it really goes down  \n\n13\n00:01:07,360 --> 00:01:13,280\nit goes down he says does it go down smoothly \nit's not the smoothest one i've ever had but it's  \n\n14\n00:01:13,280 --> 00:01:18,080\na nice potent red which will go perfect it's \ngonna cut through the meat and it's gonna be  \n\n15\n00:01:18,080 --> 00:01:22,320\nit's it's kind of on our pocketbook today \nit's the cheapest cheapest one in the house so  \n\n16\n00:01:22,320 --> 00:01:31,920\nokay guys we are now feasting on the beef i got \nthe vasil and actually it's two cuts of meat  \n\n17\n00:01:31,920 --> 00:01:36,800\nso i'm having one piece i'm sharing the other \none with sam yeah we're splitting the meat so  \n\n18\n00:01:36,800 --> 00:01:43,520\nyou guys can see over here yeah and i've got \nmy look at how pink it is they didn't even ask  \n\n19\n00:01:43,520 --> 00:01:48,480\nme how i wanted the meat they just did it right \nthis is how it's meant to be you gotta love that  \n\n20\n00:01:49,360 --> 00:01:55,520\nyou'll love the confidence in the grill master \nright that's what it is it looks so juicy from  \n\n21\n00:01:55,520 --> 00:02:02,560\nover here we need to give sam a chance to try his \nbeef for the chorizo yes please ready i'm beyond  \n\n22\n00:02:02,560 --> 00:02:09,360\nready okay now i can hold the camera oh my gosh \nguys the beef did chorizo this is a half cut look  \n\n23\n00:02:09,360 --> 00:02:15,840\nover here that's audrey's yeah we're gonna share \nthem very generous portion you know the nice thing  \n\n24\n00:02:15,840 --> 00:02:21,200\nabout having the grill here at the table is that \nwe can keep cooking it if we think it's too juicy  \n\n25\n00:02:21,200 --> 00:02:27,040\nkeeps it warm too yeah so just like you did i'm \ngonna try it without chimichurri without salt\n\n26\n00:02:32,480 --> 00:02:36,800\noh i could eat this all day every day \njuicy in the middle so much flavor\n\n27\n00:02:39,200 --> 00:02:42,720\nlook at that the whole drowning \nin it seriously this enhances it  \n\n28\n00:02:42,720 --> 00:02:45,200\nso much i can't wait to see your reaction\n\n29\n00:02:49,200 --> 00:02:55,360\nit's like next level garlicky isn't it lunch \nwas amazed balls yeah sam has to take off  \n\n30\n00:02:55,360 --> 00:02:59,760\nhis glasses for the camera so people \ndon't know he wears glasses you know  \n\n31\n00:03:01,120 --> 00:03:04,960\nwell you don't actually like them you've been \ntrying to secretly get rid of them for a while  \n\n32\n00:03:04,960 --> 00:03:12,080\nglasses guys are like 15 years old come \non they've they've been around for a while  \n\n33\n00:03:12,080 --> 00:03:16,160\nbut they've been like like a trusty old \nfriend so i keep them to keep them in the  \n\n34\n00:03:16,160 --> 00:03:21,520\narsenal anyways what we're doing now is we're \ntrying to organize some tours well first we're  \n\n35\n00:03:21,520 --> 00:03:26,160\ntrying to tell people how much the meal costs so \nthey have an idea just under 30 us dollars yes  \n\n36\n00:03:26,880 --> 00:03:34,560\nso 29 something you want 15 per person think about \nthe value guys we drank a whole bottle of red wine  \n\n37\n00:03:34,560 --> 00:03:40,640\nwith a nice big bread basket lots of beef lots \nof lots of meat and a really nice salad so  \n\n38\n00:03:41,360 --> 00:03:45,920\noh and soda water so i i would do that again \nfor sure yeah recommend that place highly  \n\n39\n00:03:45,920 --> 00:03:52,480\nit came recommended to us by our local \nhost in fact so great great suggestion\n\n", "original_filename": "20220722 - Argentine Parrilla feast for lunch in Esquel, Argentina! We ate Bife de Chorizo and Vacio!.en.srt", "missing_transcript": false} {"id": "9a5717d89a3dbdc9", "content_hash": "520174e4d077ca8feff67a63ed89ca7b52945090", "video_id": "a2r92UE7WII", "url": "https://www.youtube.com/watch?v=a2r92UE7WII", "position": 2, "published_at": "2022-06-24T15:00:00Z", "video_date": "2022-06-24", "title": "Best Pizza in the World in Buenos Aires, Argentina? Pizza Tour at El Palacio de la Pizza Pizzeria", "youtube_title": "Best Pizza in the World in Buenos Aires, Argentina? Pizza Tour at El Palacio de la Pizza Pizzeria", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 30086, "tags": "best pizza in buenos aires,best pizza in the world,best pizza in the world buenos aires,buenos aires best pizza,El Palacio de la Pizza,El Palacio de la Pizza Pizzeria,pizzeria el palacio de la pizza,pizza,pizza buenos aires,buenos aires pizza,pizza in buenos aires,pizza slices in buenos aires,pizza tour buenos aires,pizza tour in buenos aires,buenos aires pizza tour,food,pizzas,best places to eat in pizza in buenos aires,best pizza,buenos aires,argentina,eating", "tags_list": ["best pizza in buenos aires", "best pizza in the world", "best pizza in the world buenos aires", "buenos aires best pizza", "El Palacio de la Pizza", "El Palacio de la Pizza Pizzeria", "pizzeria el palacio de la pizza", "pizza", "pizza buenos aires", "buenos aires pizza", "pizza in buenos aires", "pizza slices in buenos aires", "pizza tour buenos aires", "pizza tour in buenos aires", "buenos aires pizza tour", "food", "pizzas", "best places to eat in pizza in buenos aires", "best pizza", "buenos aires", "argentina", "eating"], "text": "pizzeria number five my friends last but not least we are at el palacio de la pizza pizzeria basically the palace of the pizza and um i'm trying another new drink this is a moscato it's a sweet red wine yeah it doesn't it's not nearly as potent as like a cabernet sauvignon or a malbec this feels sweet and a little bit you know smoother going down but uh i still prefer my ball back i gotta say the struggle is real guys oh my goodness but i am very excited about this pizza at el palacio de la pizza pizzeria this one has something called madame it's kind of like a deli meat in a way basically you take a roll of meat and you put like vegetables an egg you roll it up tightly like you tie it up then you boil it and then you can serve it as a deli meat and we're having it on a pizza which is very unusual we have been to a lot of pizzerias now and this is my first time seeing a slice of matambre on top of a pizza so yeah just very different so we thought we would give it a go since this appears to be one of the specialties here i would say that is very very good if you can see the spices here this gives it a nice little bit of cake it reminds me a bit of the spices of chimichurri so that is that's amazing it has a hard-boiled egg and lots of cheese like the last pizzeria we went to this one also is very generous with thermoxa so oh yeah maybe a challenge look at this giant slice so this is the matambre except the only difference is it comes with a slice of red pepper yeah so i'm going to try to get a bit of everything in this first bite here slice that and in the mouth what he is eating egg samuel eating a hard-boiled egg unheard of wow that's the most distinct slice of pizza i've had in buenos aires it was good it was just so unique with that with hombre i would have never thought of making a matambre pizza with that as a topping but it's very good highly recommend it and it's a reason to come to this pizzeria because we haven't seen it anywhere no we haven't seen it on any other menu and now we do have plain ham plain old ham which is a mozzarella slice put the ham on here look i'll lift up in the current you can see this it's the mozzarella with him it's delicious this is a very good pizzeria (el palacio de la pizza pizzeria) for sure like i mean out of all five of these places like you can't go wrong with any of them really they're all just that good they wouldn't like these places have been in business for close to 100 years they wouldn't have been able to stay in business if they didn't serve a great product a great slice of pizza so you can't go wrong you can't go wrong here and what i'm sorry all right guys we got the bills the bills the bills um this is the type of restaurant where it's like they bring you the drinks here's the bill for that they bring you two slices there's the bill for that an extra two and they like just stack them underneath like the serviette holder yeah um so the total was 458 pesos which right now is 7.50 so so far this has been the cheapest pizzeria in buenos aires at el palacio de la pizza pizzeria what a deal we're leaving stuff we ate so well but i'm like up to here i cannot take one more bite it's yesterday it is yesterday definitely siesta time yeah so further that concludes our epic pizza tour across buenos aires at el palacio de la pizza pizzeria we hope this video gave you a few ideas of where to eat and what pizza toppings to order when you visit an argentine pizzeria and now to answer the question on everyone's mind no i did not want to see another slice of pizza for a very long time after that the same can't be said for sam who was devouring a slice of pizza a few days later but anyways that's it for today's video if you enjoyed it don't forget to like subscribe and we'll see you very soon with more food and travel adventures tata", "text_with_breaks": "pizzeria number five my friends last \nbut not least we are at el palacio de  \n\nla pizza pizzeria basically the palace of the \npizza and um i'm trying another new drink this  \n\nis a moscato it's a sweet red wine yeah it \ndoesn't it's not nearly as potent as like a  \n\ncabernet sauvignon or a malbec this feels sweet \nand a little bit you know smoother going down  \n\nbut uh i still prefer my ball back i gotta say the \nstruggle is real guys oh my goodness but i am very  \n\nexcited about this pizza at el palacio de la pizza \npizzeria this one has something called madame it's  \n\nkind of like a deli meat in a way basically you \ntake a roll of meat and you put like vegetables an  \n\negg you roll it up tightly like you tie it up then \nyou boil it and then you can serve it as a deli  \n\nmeat and we're having it on a pizza which is very \nunusual we have been to a lot of pizzerias now and  \n\nthis is my first time seeing a slice of matambre \non top of a pizza so yeah just very different  \n\nso we thought we would give it a go since \nthis appears to be one of the specialties here\n\ni would say that is very very good \nif you can see the spices here  \n\nthis gives it a nice little bit of cake it \nreminds me a bit of the spices of chimichurri so  \n\nthat is that's amazing it has a hard-boiled \negg and lots of cheese like the last pizzeria  \n\nwe went to this one also is very generous \nwith thermoxa so oh yeah maybe a challenge  \n\nlook at this giant slice so this is the matambre \nexcept the only difference is it comes with a  \n\nslice of red pepper yeah so i'm going to try to \nget a bit of everything in this first bite here  \n\nslice that and in the mouth what he is \neating egg samuel eating a hard-boiled egg  \n\nunheard of wow that's the most distinct \nslice of pizza i've had in buenos aires  \n\nit was good it was just so unique with that with \nhombre i would have never thought of making a  \n\nmatambre pizza with that as a topping but it's \nvery good highly recommend it and it's a reason to  \n\ncome to this pizzeria because we haven't seen it \nanywhere no we haven't seen it on any other menu  \n\nand now we do have plain ham plain old ham \nwhich is a mozzarella slice put the ham on  \n\nhere look i'll lift up in the current you \ncan see this it's the mozzarella with him\n\nit's delicious this is a very good pizzeria \n(el palacio de la pizza pizzeria) for sure like  \n\ni mean out of all five of these places like \nyou can't go wrong with any of them really  \n\nthey're all just that good they wouldn't like \nthese places have been in business for close  \n\nto 100 years they wouldn't have been able to stay \nin business if they didn't serve a great product  \n\na great slice of pizza so you can't go wrong \nyou can't go wrong here and what i'm sorry  \n\nall right guys we got the bills the bills the \nbills um this is the type of restaurant where  \n\nit's like they bring you the drinks here's the \nbill for that they bring you two slices there's  \n\nthe bill for that an extra two and they like just \nstack them underneath like the serviette holder  \n\nyeah um so the total was 458 pesos which \nright now is 7.50 so so far this has been  \n\nthe cheapest pizzeria in buenos aires at \nel palacio de la pizza pizzeria what a deal  \n\nwe're leaving stuff we ate so well but i'm \nlike up to here i cannot take one more bite  \n\nit's yesterday it is yesterday \ndefinitely siesta time yeah so further\n\nthat concludes our epic pizza tour across buenos \naires at el palacio de la pizza pizzeria we hope  \n\nthis video gave you a few ideas of where \nto eat and what pizza toppings to order  \n\nwhen you visit an argentine pizzeria and now \nto answer the question on everyone's mind no  \n\ni did not want to see another slice of \npizza for a very long time after that  \n\nthe same can't be said for sam who was \ndevouring a slice of pizza a few days later  \n\nbut anyways that's it for today's video \nif you enjoyed it don't forget to like  \n\nsubscribe and we'll see you very soon \nwith more food and travel adventures tata", "srt": "1\n00:00:17,680 --> 00:00:23,760\npizzeria number five my friends last \nbut not least we are at el palacio de  \n\n2\n00:00:23,760 --> 00:00:29,520\nla pizza pizzeria basically the palace of the \npizza and um i'm trying another new drink this  \n\n3\n00:00:29,520 --> 00:00:37,120\nis a moscato it's a sweet red wine yeah it \ndoesn't it's not nearly as potent as like a  \n\n4\n00:00:37,120 --> 00:00:43,520\ncabernet sauvignon or a malbec this feels sweet \nand a little bit you know smoother going down  \n\n5\n00:00:43,520 --> 00:00:50,640\nbut uh i still prefer my ball back i gotta say the \nstruggle is real guys oh my goodness but i am very  \n\n6\n00:00:50,640 --> 00:00:55,840\nexcited about this pizza at el palacio de la pizza \npizzeria this one has something called madame it's  \n\n7\n00:00:55,840 --> 00:01:02,480\nkind of like a deli meat in a way basically you \ntake a roll of meat and you put like vegetables an  \n\n8\n00:01:02,480 --> 00:01:09,440\negg you roll it up tightly like you tie it up then \nyou boil it and then you can serve it as a deli  \n\n9\n00:01:09,440 --> 00:01:15,760\nmeat and we're having it on a pizza which is very \nunusual we have been to a lot of pizzerias now and  \n\n10\n00:01:15,760 --> 00:01:21,200\nthis is my first time seeing a slice of matambre \non top of a pizza so yeah just very different  \n\n11\n00:01:21,920 --> 00:01:25,840\nso we thought we would give it a go since \nthis appears to be one of the specialties here\n\n12\n00:01:33,120 --> 00:01:38,160\ni would say that is very very good \nif you can see the spices here  \n\n13\n00:01:38,160 --> 00:01:45,200\nthis gives it a nice little bit of cake it \nreminds me a bit of the spices of chimichurri so  \n\n14\n00:01:46,000 --> 00:01:51,920\nthat is that's amazing it has a hard-boiled \negg and lots of cheese like the last pizzeria  \n\n15\n00:01:51,920 --> 00:01:58,800\nwe went to this one also is very generous \nwith thermoxa so oh yeah maybe a challenge  \n\n16\n00:02:02,800 --> 00:02:08,320\nlook at this giant slice so this is the matambre \nexcept the only difference is it comes with a  \n\n17\n00:02:08,320 --> 00:02:12,160\nslice of red pepper yeah so i'm going to try to \nget a bit of everything in this first bite here  \n\n18\n00:02:12,960 --> 00:02:18,560\nslice that and in the mouth what he is \neating egg samuel eating a hard-boiled egg  \n\n19\n00:02:20,000 --> 00:02:25,600\nunheard of wow that's the most distinct \nslice of pizza i've had in buenos aires  \n\n20\n00:02:25,600 --> 00:02:31,040\nit was good it was just so unique with that with \nhombre i would have never thought of making a  \n\n21\n00:02:31,040 --> 00:02:37,200\nmatambre pizza with that as a topping but it's \nvery good highly recommend it and it's a reason to  \n\n22\n00:02:37,200 --> 00:02:42,160\ncome to this pizzeria because we haven't seen it \nanywhere no we haven't seen it on any other menu  \n\n23\n00:02:42,160 --> 00:02:48,320\nand now we do have plain ham plain old ham \nwhich is a mozzarella slice put the ham on  \n\n24\n00:02:48,320 --> 00:02:52,640\nhere look i'll lift up in the current you \ncan see this it's the mozzarella with him\n\n25\n00:02:58,880 --> 00:03:02,000\nit's delicious this is a very good pizzeria \n(el palacio de la pizza pizzeria) for sure like  \n\n26\n00:03:02,640 --> 00:03:06,880\ni mean out of all five of these places like \nyou can't go wrong with any of them really  \n\n27\n00:03:06,880 --> 00:03:10,800\nthey're all just that good they wouldn't like \nthese places have been in business for close  \n\n28\n00:03:10,800 --> 00:03:14,720\nto 100 years they wouldn't have been able to stay \nin business if they didn't serve a great product  \n\n29\n00:03:14,720 --> 00:03:19,520\na great slice of pizza so you can't go wrong \nyou can't go wrong here and what i'm sorry  \n\n30\n00:03:19,520 --> 00:03:25,040\nall right guys we got the bills the bills the \nbills um this is the type of restaurant where  \n\n31\n00:03:25,040 --> 00:03:28,880\nit's like they bring you the drinks here's the \nbill for that they bring you two slices there's  \n\n32\n00:03:28,880 --> 00:03:34,320\nthe bill for that an extra two and they like just \nstack them underneath like the serviette holder  \n\n33\n00:03:34,320 --> 00:03:43,760\nyeah um so the total was 458 pesos which \nright now is 7.50 so so far this has been  \n\n34\n00:03:43,760 --> 00:03:47,280\nthe cheapest pizzeria in buenos aires at \nel palacio de la pizza pizzeria what a deal  \n\n35\n00:03:48,320 --> 00:03:53,120\nwe're leaving stuff we ate so well but i'm \nlike up to here i cannot take one more bite  \n\n36\n00:03:53,760 --> 00:03:59,840\nit's yesterday it is yesterday \ndefinitely siesta time yeah so further\n\n37\n00:04:03,920 --> 00:04:07,680\nthat concludes our epic pizza tour across buenos \naires at el palacio de la pizza pizzeria we hope  \n\n38\n00:04:07,680 --> 00:04:12,000\nthis video gave you a few ideas of where \nto eat and what pizza toppings to order  \n\n39\n00:04:12,000 --> 00:04:17,520\nwhen you visit an argentine pizzeria and now \nto answer the question on everyone's mind no  \n\n40\n00:04:17,520 --> 00:04:22,240\ni did not want to see another slice of \npizza for a very long time after that  \n\n41\n00:04:22,240 --> 00:04:27,120\nthe same can't be said for sam who was \ndevouring a slice of pizza a few days later  \n\n42\n00:04:27,120 --> 00:04:31,520\nbut anyways that's it for today's video \nif you enjoyed it don't forget to like  \n\n43\n00:04:31,520 --> 00:04:36,080\nsubscribe and we'll see you very soon \nwith more food and travel adventures tata\n\n", "original_filename": "20220624 - Best Pizza in the World in Buenos Aires, Argentina∩╝ƒ Pizza Tour at El Palacio de la Pizza Pizzeria.en.srt", "missing_transcript": false} {"id": "32118ee970ab7de0", "content_hash": "57f973656de08399ecf6fba374dc02d0392831c3", "video_id": "p_DEvCkIwoc", "url": "https://www.youtube.com/watch?v=p_DEvCkIwoc", "position": 3, "published_at": "2022-04-29T15:00:22Z", "video_date": "2022-04-29", "title": "Classic Argentine Breakfast in Buenos Aires, Argentina: Eating Medialuna and Drinking Café Con Leche", "youtube_title": "Classic Argentine Breakfast in Buenos Aires, Argentina: Eating Medialuna and Drinking Café Con Leche", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 23841, "tags": "argentine breakfast,classic argentine breakfast,breakfast in buenos aires,breakfast in buenos aires argentina,classic argentine breakfast in buenos aires,classic breakfast in buenos aires,buenos aires,argentina,buenos aires argentina,what to eat for breakfast in buenos aires,what to eat for breakfast in argentina,cafe con leche,medialuna,medialunas,coffee in argentina,coffee in buenos aires,desayuno,eating breakfast in buenos aires,food,breakfast,travel,eat,toast,yum", "tags_list": ["argentine breakfast", "classic argentine breakfast", "breakfast in buenos aires", "breakfast in buenos aires argentina", "classic argentine breakfast in buenos aires", "classic breakfast in buenos aires", "buenos aires", "argentina", "buenos aires argentina", "what to eat for breakfast in buenos aires", "what to eat for breakfast in argentina", "cafe con leche", "medialuna", "medialunas", "coffee in argentina", "coffee in buenos aires", "desayuno", "eating breakfast in buenos aires", "food", "breakfast", "travel", "eat", "toast", "yum"], "text": "all right guys so day one of our argentine breakfast challenge today we're gonna kick things off with just an average local neighborhood coffee spot so it's just around the corner we go here all the time when we're staying in the neighborhood of almagro it's a place where you get big cups of coffee media lunas and it's just like your average spot like people who are stopping here are on their way to work or maybe just coming to read the newspaper so yeah very classic local let's go so so we got two different styles of the classic breakfast sam got the completo which i would call the greedy guts breakfast and i went for more of a traditional cafe in media lunas and my favorite thing about this coffee shop is the size of their coffee cups it's not every restaurant that gives you a coffee cup this size this is almost like a mug they're just huge they're huge i feel like i'm getting two coffee cups in one here oh and it's good coffee good way to start the morning and of course i paired it with the media lunas which are kind of like croissants they're very buttery and doughy fluffy it's almost like biting into a cloud and with these ones you can get the salty variety which is made with lard or you can get the sweet variety which has a sugar glaze over top yeah so you had the classic potagno breakfast which is the media lunas and the cafe i am getting the tostado breakfast yeah and so this comes basically with sliced toast then you also get fizzy soda water you get orange juice fresh squeezed by the way and it also comes with these cookies come for both of us we basically get two each their cookies with little jam in the middle with quince jam and then i've got a nice little dollop of cream and then you also have peach jam and strawberry jam to go along with it and of course the giant cup cafe con legend yes you know what like your dad said this before but it's so true you're gonna get your best cup of coffee in all of argentina and buenos aires for sure there's just such a high standard at the cafes agreed this is like italian coffee and to come in such a large mug this is like exactly what i want because normally i have two three cups of coffee in the morning when i'm at home so this is almost like two or three cups of this giant mug yeah we could have chosen any neighborhood cafe but we wanted to come to this one for today's breakfast because of the size of the cup and just to show you that like you don't have to be in the most touristy spot in the city to get to get such a great breakfast like this this is just a super residential area i will say this breakfast like with toast and jam it's the kind of thing that's eaten across the whole country across all of argentina yes typically i'd say more with butter than cream cheese but this is like a classic argentine breakfast across the board these these the two things that we got are by far the most common what's most interesting though is the the media lunas that you got are especially popular in buenos aires yeah breakfast bathroom that's really good i'm indulging my sweet tooth early in the morning here guys and i wanted to show you guys the soda water this is to cleanse the palate in between all the sips of coffee and all the sugary and the sugary bites yeah so price point for that breakfast keep in mind that was a lot of food a lot of food so the total was 350 pesos which right now is 5.80 i would say that is a bargain for everything we got everything we ate actually that includes a second cup of coffee because somebody liked it so much that he was like you know what i need one more indeed so i mean if you just got everything we showed you it'd probably be like five bucks", "text_with_breaks": "all right guys so day one of our argentine \nbreakfast challenge today we're gonna kick things  \n\noff with just an average local neighborhood coffee \nspot so it's just around the corner we go here all  \n\nthe time when we're staying in the neighborhood \nof almagro it's a place where you get big cups  \n\nof coffee media lunas and it's just like your \naverage spot like people who are stopping here are  \n\non their way to work or maybe just coming to read \nthe newspaper so yeah very classic local let's go\n\nso\n\nso we got two different styles \nof the classic breakfast  \n\nsam got the completo which i would \ncall the greedy guts breakfast\n\nand i went for more of a traditional cafe in media \nlunas and my favorite thing about this coffee shop  \n\nis the size of their coffee cups it's not every \nrestaurant that gives you a coffee cup this  \n\nsize this is almost like a mug they're just \nhuge they're huge i feel like i'm getting two  \n\ncoffee cups in one here oh and it's good coffee \ngood way to start the morning and of course i  \n\npaired it with the media lunas which are kind of \nlike croissants they're very buttery and doughy  \n\nfluffy it's almost like biting into a cloud and \nwith these ones you can get the salty variety  \n\nwhich is made with lard or you can get the \nsweet variety which has a sugar glaze over top  \n\nyeah so you had the classic potagno breakfast \nwhich is the media lunas and the cafe  \n\ni am getting the tostado breakfast \nyeah and so this comes basically with  \n\nsliced toast then you also get fizzy soda water \nyou get orange juice fresh squeezed by the way and  \n\nit also comes with these cookies come for both \nof us we basically get two each their cookies  \n\nwith little jam in the middle with quince jam \nand then i've got a nice little dollop of cream  \n\nand then you also have peach jam and strawberry \njam to go along with it and of course the giant  \n\ncup cafe con legend yes you know what like \nyour dad said this before but it's so true  \n\nyou're gonna get your best cup of coffee in \nall of argentina and buenos aires for sure  \n\nthere's just such a high standard at the \ncafes agreed this is like italian coffee  \n\nand to come in such a large mug this is like \nexactly what i want because normally i have  \n\ntwo three cups of coffee in the morning when i'm \nat home so this is almost like two or three cups  \n\nof this giant mug yeah we could have chosen any \nneighborhood cafe but we wanted to come to this  \n\none for today's breakfast because of the size of \nthe cup and just to show you that like you don't  \n\nhave to be in the most touristy spot in the city \nto get to get such a great breakfast like this  \n\nthis is just a super residential area i \nwill say this breakfast like with toast  \n\nand jam it's the kind of thing that's eaten across \nthe whole country across all of argentina yes  \n\ntypically i'd say more with butter than cream \ncheese but this is like a classic argentine  \n\nbreakfast across the board these these the two \nthings that we got are by far the most common  \n\nwhat's most interesting though is the the \nmedia lunas that you got are especially  \n\npopular in buenos aires yeah breakfast bathroom \nthat's really good i'm indulging my sweet tooth  \n\nearly in the morning here guys and i wanted to \nshow you guys the soda water this is to cleanse  \n\nthe palate in between all the sips of coffee \nand all the sugary and the sugary bites yeah\n\nso price point for that breakfast keep in mind  \n\nthat was a lot of food a lot of food so the \ntotal was 350 pesos which right now is 5.80  \n\ni would say that is a bargain for everything we \ngot everything we ate actually that includes a  \n\nsecond cup of coffee because somebody liked it \nso much that he was like you know what i need one  \n\nmore indeed so i mean if you just got everything \nwe showed you it'd probably be like five bucks", "srt": "1\n00:00:00,160 --> 00:00:05,440\nall right guys so day one of our argentine \nbreakfast challenge today we're gonna kick things  \n\n2\n00:00:05,440 --> 00:00:11,920\noff with just an average local neighborhood coffee \nspot so it's just around the corner we go here all  \n\n3\n00:00:11,920 --> 00:00:16,160\nthe time when we're staying in the neighborhood \nof almagro it's a place where you get big cups  \n\n4\n00:00:16,160 --> 00:00:22,080\nof coffee media lunas and it's just like your \naverage spot like people who are stopping here are  \n\n5\n00:00:22,080 --> 00:00:29,840\non their way to work or maybe just coming to read \nthe newspaper so yeah very classic local let's go\n\n6\n00:00:49,680 --> 00:00:57,840\nso\n\n7\n00:01:01,680 --> 00:01:05,280\nso we got two different styles \nof the classic breakfast  \n\n8\n00:01:05,840 --> 00:01:11,840\nsam got the completo which i would \ncall the greedy guts breakfast\n\n9\n00:01:13,760 --> 00:01:21,120\nand i went for more of a traditional cafe in media \nlunas and my favorite thing about this coffee shop  \n\n10\n00:01:21,120 --> 00:01:27,680\nis the size of their coffee cups it's not every \nrestaurant that gives you a coffee cup this  \n\n11\n00:01:27,680 --> 00:01:32,160\nsize this is almost like a mug they're just \nhuge they're huge i feel like i'm getting two  \n\n12\n00:01:32,160 --> 00:01:39,120\ncoffee cups in one here oh and it's good coffee \ngood way to start the morning and of course i  \n\n13\n00:01:39,120 --> 00:01:45,120\npaired it with the media lunas which are kind of \nlike croissants they're very buttery and doughy  \n\n14\n00:01:45,760 --> 00:01:52,000\nfluffy it's almost like biting into a cloud and \nwith these ones you can get the salty variety  \n\n15\n00:01:52,000 --> 00:01:58,320\nwhich is made with lard or you can get the \nsweet variety which has a sugar glaze over top  \n\n16\n00:01:59,760 --> 00:02:05,760\nyeah so you had the classic potagno breakfast \nwhich is the media lunas and the cafe  \n\n17\n00:02:07,120 --> 00:02:11,760\ni am getting the tostado breakfast \nyeah and so this comes basically with  \n\n18\n00:02:11,760 --> 00:02:18,400\nsliced toast then you also get fizzy soda water \nyou get orange juice fresh squeezed by the way and  \n\n19\n00:02:18,400 --> 00:02:23,120\nit also comes with these cookies come for both \nof us we basically get two each their cookies  \n\n20\n00:02:23,120 --> 00:02:28,800\nwith little jam in the middle with quince jam \nand then i've got a nice little dollop of cream  \n\n21\n00:02:28,800 --> 00:02:35,680\nand then you also have peach jam and strawberry \njam to go along with it and of course the giant  \n\n22\n00:02:35,680 --> 00:02:41,600\ncup cafe con legend yes you know what like \nyour dad said this before but it's so true  \n\n23\n00:02:41,600 --> 00:02:45,920\nyou're gonna get your best cup of coffee in \nall of argentina and buenos aires for sure  \n\n24\n00:02:45,920 --> 00:02:50,960\nthere's just such a high standard at the \ncafes agreed this is like italian coffee  \n\n25\n00:02:52,240 --> 00:02:56,640\nand to come in such a large mug this is like \nexactly what i want because normally i have  \n\n26\n00:02:56,640 --> 00:03:01,200\ntwo three cups of coffee in the morning when i'm \nat home so this is almost like two or three cups  \n\n27\n00:03:01,200 --> 00:03:05,600\nof this giant mug yeah we could have chosen any \nneighborhood cafe but we wanted to come to this  \n\n28\n00:03:05,600 --> 00:03:10,720\none for today's breakfast because of the size of \nthe cup and just to show you that like you don't  \n\n29\n00:03:10,720 --> 00:03:15,520\nhave to be in the most touristy spot in the city \nto get to get such a great breakfast like this  \n\n30\n00:03:15,520 --> 00:03:21,280\nthis is just a super residential area i \nwill say this breakfast like with toast  \n\n31\n00:03:21,840 --> 00:03:27,280\nand jam it's the kind of thing that's eaten across \nthe whole country across all of argentina yes  \n\n32\n00:03:27,280 --> 00:03:32,640\ntypically i'd say more with butter than cream \ncheese but this is like a classic argentine  \n\n33\n00:03:32,640 --> 00:03:38,000\nbreakfast across the board these these the two \nthings that we got are by far the most common  \n\n34\n00:03:38,560 --> 00:03:42,400\nwhat's most interesting though is the the \nmedia lunas that you got are especially  \n\n35\n00:03:42,400 --> 00:03:50,160\npopular in buenos aires yeah breakfast bathroom \nthat's really good i'm indulging my sweet tooth  \n\n36\n00:03:50,160 --> 00:03:56,480\nearly in the morning here guys and i wanted to \nshow you guys the soda water this is to cleanse  \n\n37\n00:03:56,480 --> 00:04:02,400\nthe palate in between all the sips of coffee \nand all the sugary and the sugary bites yeah\n\n38\n00:04:06,000 --> 00:04:09,120\nso price point for that breakfast keep in mind  \n\n39\n00:04:09,120 --> 00:04:17,920\nthat was a lot of food a lot of food so the \ntotal was 350 pesos which right now is 5.80  \n\n40\n00:04:18,880 --> 00:04:25,120\ni would say that is a bargain for everything we \ngot everything we ate actually that includes a  \n\n41\n00:04:25,120 --> 00:04:30,320\nsecond cup of coffee because somebody liked it \nso much that he was like you know what i need one  \n\n42\n00:04:30,320 --> 00:04:35,840\nmore indeed so i mean if you just got everything \nwe showed you it'd probably be like five bucks\n\n", "original_filename": "20220429 - Classic Argentine Breakfast in Buenos Aires, Argentina∩╝Ü Eating Medialuna and Drinking Cafe╠ü Con Leche.en.srt", "missing_transcript": false} {"id": "1af45d0f29dde7d8", "content_hash": "8fbb836bc8afa018ff4309ef4863de8e8eb8cba3", "video_id": "d4aYyawxKmI", "url": "https://www.youtube.com/watch?v=d4aYyawxKmI", "position": 4, "published_at": "2020-12-08T17:00:12Z", "video_date": "2020-12-08", "title": "Father‑Son 50 lb Weight‑Loss Journey 🏃‍♂️ | Intermittent Fasting, Daily Workouts & Diabetes Reversal", "youtube_title": "Father‑Son 50 lb Weight‑Loss Journey 🏃‍♂️ | Intermittent Fasting, Daily Workouts & Diabetes Reversal", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 31112, "tags": "weight loss,weight loss challenge,50 lbs weight loss,lifestyle changes,father and son weight loss,healthy eating,fasting for weight loss,fasting for health benefits,fasting,50 pounds weight loss,weight loss for health,healthy weight loss,eating healthy,50 pounds in 3 months,healthy lifestyle,father and son weight loss challenge,father and son,losing weight,dad and son weight loss,eating healthy for weight loss,fasting for health and weight loss,Exercising", "tags_list": ["weight loss", "weight loss challenge", "50 lbs weight loss", "lifestyle changes", "father and son weight loss", "healthy eating", "fasting for weight loss", "fasting for health benefits", "fasting", "50 pounds weight loss", "weight loss for health", "healthy weight loss", "eating healthy", "50 pounds in 3 months", "healthy lifestyle", "father and son weight loss challenge", "father and son", "losing weight", "dad and son weight loss", "eating healthy for weight loss", "fasting for health and weight loss", "Exercising"], "text": "hey guys i know you're used to seeing travel and food videos on this channel but we've got a special episode for you this time around my dad and i decided to embark upon a weight loss challenge this past summer and fall to improve our health by eating clean exercising and eliminating bad habits with the father and son challenge of losing a combined 50 pounds we gave ourselves a target that would inspire us to make some necessary changes in our lives we're in no way shape or form health professionals so consult with your doctor or nutritionist if you want to try something similar in this video we show everything from the food we ate the exercises that help us to shed unwanted pounds and the challenges we encountered along the way turning this into a challenge kept us both accountable and our message to you is simple and clear we're just regular guys that love to eat so if we can do it anyone can do it now on to the challenge hey hey guys greetings from fredericton new brunswick canada i'm with my dad right now how you doing well i'm doing great yeah it's great to see you again it's been it's been too long yeah it's almost uh not quite a year but it's it's getting pretty close yeah vancouver island was the last time so it's great to be back home and unlike most episodes where we're filming travel and food videos we've got a special challenge we're actually going to be doing a father and son weight loss challenge we want to shed a combined 50 pounds that's right yeah and like father's day just passed and yeah we uh we normally exchange gifts or or i usually get together so we decided to have a unique uh present and what the present is they're present to each other right which is we're gonna try to lose 25 pounds each yeah or combine 50 uh within two months yeah we're really excited about it we're looking forward to uh to the challenge we're going to show the entire process like the behind the scenes the cooking the exercise the weigh-ins ups and downs basically everything i'm really enthusiastic about it and let's go let's do it well moments of truth we had our very first weigh-ins this morning and what did you start off at i started off at 206 which is five pounds less than what i started tracking with i started tracking on june the 12th yeah and i was 211 so i get five pounds in the bank yeah we're giving you credit because you've been a good boy lately so yeah you already get five pounds of credit i don't i'll explain why and for me my very first morning weigh-in was 190 pounds exactly wow and it's not bad but you know what i had gone down a little bit lower and i've been kind of trending in the other direction unlike you so i get zero credit and the other thing i'd like to mention is that we are in no way shape or form health experts we're not doctors we're not nutritionists so if you're thinking of doing like a weight loss protocol yourself you should definitely consult your own physician and nutritionist before starting we're not going to tell you anything you don't already know right so there you go that's true that's true well good morning good morning how are you feeling this morning a little uh tired but uh not too bad normal i guess i haven't had my coffee yet so yeah we're kind of like bears without our coffee that's right so anyways we thought we'd show a complete day in the life including what we have for breakfast lunch and dinner also what we do for exercise and yeah we're gonna get started with a bit of coffee and a bit of fruit okay let's get going oh breakfast of champions yeah so i normally just have fruit now in in the morning just a small plate two varieties of grapes and some cherries and that's uh they'll that'll do me till uh until noon till noon yeah and i've already had a about a 13 to 14 hour fast from uh from last night's supper so right you usually have supper between five and six yeah and we're trying not to have a single morsel after that yeah and then breakfast typically maybe between eight and nine yeah on an average day yeah along with with some coffee as well yeah dark coffee like nothing nothing had nothing in it yeah nothing added no sugar no milk no no fun stuff in there it's called black coffee yeah yeah yeah just straight up and my breakfast is just as simple as yours you have two items of fruit same with me i basically take a banana granny smith apple typically and that's all i'm having as well we're trying to keep breakfast nice and light so that we can burn a lot of calories like especially if you think of the fasting window we've had between dinner and breakfast and then having a fairly low calorie breakfast hi i'm just by the st john river on my bike i just i just got off my bike and uh i just came across the uh the old train bridge which is probably the most important recreational spot in the whole city okay yeah really it is it's a link that links the north and south but it also just it's just a meeting place for everybody even for tourists on on a warm summer night when it's humid that's the best place to be right in the middle of that bridge because you always get a breeze okay probably the only other city in canada that has the trails that fredericton has is ottawa okay so we're they have one up on us but we're probably number two the network of uh trails goes runs east-west north-south and it connects up to highways my most favorite ride is to the north which is along the nashua river that's a beautiful ride yeah you get out there you can go as far as uh the bottom of mountain hope which is uh there's a brand new bridge there from downtown and back it's about 50k ride so it's just an excellent ride so biking is definitely your preferred exercise oh definitely riding riding my bike really allows me to do uh you know more than an hour or two exercises like to do the 50k ride it's about maybe two and a quarter hours so yeah that's a good workout and have you found that the riding your bike has helped you with your weight loss as well definitely like if if i'm doing the uh the 50k ride i always leave a pound behind on the trail wow that's that's what i call it that's amazing so what's going to happen now is i'm going to walk back home and you're going to do your real bike ride i'm going to continue with my real bike ride yeah that's excellent i'll see you back at the ranch there in about an hour bud yeah and we're going to have lunch together okay see ya see ya all right guys so we got our exercise in this morning we've worked up a bit of an appetite and i'm going to show you i call this the wheel of fortune platter and basically it starts off with fermented vegetables i'm going to be adding a little bit of kimchi okay and then i'm going to be adding sauerkraut we also have pickled beets so those are the first three items then we're going to be putting some chopped up vegetables we've got cucumber celery a little bit of tomato lettuce and carrot so lots of fresh veggies okay then what we'll have to dip those into a little bit of hummus and then we're going to move on in the platter to a little bit of fruit we've got cherries two different kinds of grapes green and red and then we move on to uh healthy protein and fats so we're gonna have there's some brazil nuts and some cashews in here we'll be adding salted almonds and because we're on our diet protocol we're not going to be putting too much of this on the plate some raw pumpkin seeds we also have some peanuts with sea salt and cracked pepper black pepper and walnuts wow so what what i normally do for for for my mom's plate is i give her a tiny treat at the end that's why i call it the wheel of fortune platter so she's going to have like a mint or a piece of licorice because we're on our protocol we're not going to have that so our wheel of fortune is probably our fruit and our nuts so you get a prize right at the end of the plate right yeah yeah yeah it's uh just i i don't know why i thought of that as a healthy way of having uh having lunch so you kind of work your way around here to the little treat at the end you gotta sell you gotta sell the plate yeah so i'm gonna prepare it and i'll show you what it looks like when it's all done your wheel of fortune platter food platter has been served wow that looks awesome sam does that look good it's uh we kind of went all out we put a little bit more vegetables and we also have the special ingredient of mackerel which you requested i can't remember the last time i had mackerel never never from a can wow i we caught some fresh mackerel like a long long time ago go ahead and dig in wow well just wait i just wanted to add one more thing all right okay just a little bit of pepper ground pepper for the for the veggies do you have any favorite items on the plate that you that you enjoy the most well i'll tell you what i love i love anything pickled yep okay so i like that love hummus i like everything super healthy lots of variety and also easy to prepare it just took me maybe five ten minutes to whip the sauce that's awesome and look at the variety on that plate so yeah this is what our typical lunch has been looking like um the only time we don't eat this is if we have leftovers from uh from the supper from the night before but i'd be i'd say we have platters between between four to six times a week yeah depending on on that situation right all right and it's time for supper and so we're going to be making a chicken stir fry as we had mentioned earlier my mom's already done all the prep for us which is amazing so basically i have a bowl of mushrooms yellow peppers chives and onions so i'm going to be cooking those up but before i do that i'm going to be making a stir-fry sauce that calls for a bit of peanut butter it also costs calls for sesame oil soy sauce beef broth crushed red pepper flakes and garlic and ginger so i'm going to go ahead and prepare that sauce and we'll pick it up from there all right so we have made the sauce smells so good but this is actually going to be one of the last stages first what we're going to do is we're going to cook up the vegetables i'm going to pour a little olive oil in the pan cook them up the chicken's already been pre-cooked and throwing the sauce on will be the last stage okay so we're at the final stages i have added the sauce i've throw i threw in a couple handfuls of cashews it is smelling good guys this is gonna be our dinner we're gonna we're gonna end things right here but what we're gonna be doing is just putting a little bit on our bowl very good everything blends really well together nice all right so that is a full day of eating we showed you breakfast lunch and dinner and we will uh we'll pick it up with uh with something else a few days later all right guys so the whole point of this challenge we still haven't talked about the why why we're doing it yeah and um yeah there's some very specific reasons so uh i guess i'll go first so basically in my early 30s i gained quite a bit of weight i put on 20 30 even sometimes like when when i was at my heaviest even more than 40 pounds from what my ideal set point was in my 20s yeah and i've had a lot of unsuccessful attempts to to try to lose that weight so when audrey and i have been in between trips i've often tried some extreme protocols that have involved like really serious calorie restriction yeah along with heavy duty exercise and i found that to be my breaking point that's almost never worked for me you just didn't balance out it yeah the reason being is that when i when i do a lot of jogging or weight lifting like like heavy duty exercise it really increases my appetite and when i when i keep my calories really low for three or four days i'm sore i'm tired i'm irritable and eventually i kind of reach a breaking point and i go out and have a cheat day have a binge day and then basically yeah i basically reverse almost all of the all the weight loss i've had kind of the classic yo-yo dies so maybe i'll take two steps forward one step back two steps forward two steps back so the the results haven't haven't always been there so this time around what i'm doing is i'm focusing more on lower calorie restriction with very light impact and exercise okay so instead of doing jogging and weightlifting and things like that i'm just doing low impact walking and stretching and things that that are just that don't really increase my my appetite as much and i'm finding so far that it's been a lot easier yeah and i just eventually once i do reach my target weight like once we're done this challenge i will do the the the exercising again yeah but i want to save that until until i reach my goal you can also do some strengthening exercises as well right so i wanted to mention um in the past that in my early 20s i did put on some weight in university and i successfully lost it probably about 20 to 25 pounds at the time and i kept that weight off for almost eight nine years so i i reached that i reached that goal and i had my my new set point and i kept it off so a big part of this challenge for me is not just going to be the challenge itself but wanting to maintain this new set point and i'm also just very much looking forward to the the health benefits that come with this just to feel to feel slimmer to feel trimmer to feel more fit and to hopefully have more energy for me the reason why i want to do this weight challenge is that i have a diabetes 2 condition and i've had since i've been 50 years old and now i'm 68 anything i can do to help my uh my intake and my exercise puts a lot a lot less uh stress or pressure on my diabetes and right it's very helpful yeah we've we've heard information that like weight loss can can very much help it also i think the like with my challenge of not binge eating you're you've been working on a different lifestyle change i used to just have like a carb and and fruit in the morning so i cut out the carb i just have fruit now and i have a light lunch yeah whatever whatever is there sometimes leftovers but we've also included the wheel of fortune tray i think one of the biggest changes though has been for you has been you haven't been snacking at night anymore yeah exactly i've had a normal sized uh supper and then from there on uh i i've i've cut out the snacking at night which was my biggest nemesis i think so i've been successful since june 12th uh to do that and uh my results have been surprisingly good so yeah you've you've been amazingly disciplined and i gotta give you huge credit for that well it's uh for me if i get on the right track and i track myself and if i stay on that right track that's when the results start showing up and uh if i can do that then i'll be okay what the other thing i wanted to talk to you about was um almost 10 years ago you did something really inspiring you had your your high school was it your 40th high school reunion yeah it was happening ontario the high school reunion in in kappa ontario and what i did was again i i set up a tracking program for myself and i made a a blog site and it took a lot of pictures put some music on the blog site and i also put in brackets what my weight loss or what my weight was during that time right so yeah i went from about 2 12 down to 185 wow 185 was the reason why i wanted to get to 185 was uh that was my my weight when i graduated from high school so oh that's amazing i was able to i was able to do it yeah i remember you told me that some of your uh some of the people who hadn't seen you in almost 40 years thought i thought you look great look why you look the only campus yeah i i i wish i had a stayed that way but unfortunately i got back to the same old habits that it did it is what it is yeah i mean this is why we're doing this challenge again and i think what's been helping us for this particular challenge is just the fact we're doing it together we can we can help each other we can uh humor each other we can yeah we can provide encouragement and track each other attract each other too so uh the fact that we're doing it together the fact it's a father-son project has made it um not only more enjoyable but i think it's going to ultimately lead to the successes so one of the first things that we're going to show you in the kitchen is a drink we've been having at night it really is helpful for digestion yeah and uh it's been working for us now we've been doing this for almost two and a half years wow so a family friend introduced this to you yeah that's right yeah so we're going to show you the whole process in case you're not familiar with kefir it's basically there's kefir greens we're going to be making a water kefir you can also do milk kefir but um yeah basically it's fermented greens and it's supposed to give you aid in digestion i think it increases your probiotics so yeah we're going to show the whole process because my dad makes it himself this is a lineup that we use to make the kefir we have pure water that's filtered we have organic raisins organic apricots we have organic molasses and we have organic sugar that we use everything organic amazing now we use about three quarters of a cup of sugar this is the key for seeds that have been in the fridge from the last batch okay so the first thing i'm going to do is i'm going to pour those in there okay that's that's a nice big jar that's how we start it yeah okay okay then the next thing we do put in the sugar it doesn't matter which order you do it in as long as you get it all the way okay you got to make sure you eat it and then when it gets in there what i'm going to do is i'm going to put in some water okay right now pour that in so this process takes a couple of days is that right uh it takes three or four days depending on how long you want the fermentation this is it's going to be a fermentation process okay take some raisins this helps the fermentation process okay yep and then you take a few dried apricots organic put those in there drop them in molasses and it's about maybe two tablespoons of that oh nice you got that down to a science yeah wow look at that you can see it actually yeah you can see it in there and see if it's seeping to the bottom oh look at that everything kind of mixes in together yeah cloth and you've got a rubber elastic rubber elastic make sure that's down it'll be in the cupboard for three or four days depending on how much you like the fermentation process and we like it quite fermentably you like it if you like it fermented more than leave it in for four days if you don't like it quite so much then you can only leave it for three days so basically what we'll do is we'll pick it up at the next stage obviously we're going to give it a few days and we're also going to try it on camera okay time for a kefir update yes uh the kefir is fully fermented ready to be processed yeah i'm ready unveiling of it right here i'm ready everything has risen to the top the uh some of the seeds are up there but uh all the uh all the dry fruit apricots are up there some raisins are up there as well we had mentioned one of the reasons you were doing this challenge was that you wanted to improve your your your type 2 diabetes your blood sugar levels yeah and you just had a and your doctor talked to your talk to the doctor on your phone today what what were the results well the results went from over eight uh blood sugar down to 6.3 and that's normal that's one month yeah that's just one month that was just one month of being on this protocol when you do your next reading you're going to have probably three months of this yeah my doctor's going to fall off your chair it's amazing here's a strainer yeah i've got a large bowl yeah a large strainer and i just well that's a huge pour it in wow and uh this here this is our kefir container right over here pour that right in directly directly right let's fill it up well all this time has led up to this moment right yeah so this is just poured straight in this is the final product right here it's uh ready for drinking we've had our supper and now it's a little bit after supper so you can have a drink of this it's a little sour but it helps digestion it also increases your probiotics it's natural and something you need something something you can make great in your own you basically make it faithfully as soon as you run out you make the next batch make the next match yeah okay friends so it's been a little while since we've done an update we decided to pick things up in the kitchen um you've got a specialty dish that you're gonna be making for us i just i like to make hummus and uh it's a little bit different from most most other hummuses everybody can add their personal touch to it and i've i've done that to to mine so we're right in the kitchen i'm gonna go behind the camera and you're gonna show uh how you make it okay so first first thing i do is i take about three or four cloves and i chop them up real finely and i'm just holding garlic yeah closing garlic yeah garlic is in there and i i have a juicer here a natural juicer so this is basically lemons yeah i usually take two lemons two full lemons yeah okay and that makes it nice and zesty huh oh yeah here's the juice from it right here we'll pour that in and with the garlic and olive oil how much do you put in oh about maybe that much over that much is next is tahini tahini we have about two thirds of a jar left so we're gonna put in one one heaping tablespoon two two heaping tablespoons three and one more we have the basic ingredients in what i call there's two mixtures here you have the uh you have this mixture which is uh got the tahini the garlic the lemon lemon i had one secret ingredient right here and it's a little bit of cayenne pepper oh it gives it some kick huh it'll slow burn all the way down there guys we love we're a family that loves spicy food so okay the hand blenders are ready to go and i will use this also again when i when i add the chickpeas and everything okay and that's good enough just one can of chickpeas and i've washed them off they're all drained okay nice one can i'm just gonna bring them over here and i'm gonna put them in this dish because i'm gonna grind them up from from here grind them and i use natural process yeah which is a masher a masher and i just grind you're doing the the monster mash yeah i love balls this is the most the most physical part of the whole procedure right you've got to hurt you've got to earn that hummus and then we have a little bit of uh yogurt to add if we need to oh we've got greek yogurt yeah let's add that we're gonna add the the mixture the uh and i'm just gonna add a little bit of greek yogurt just to give it a little bit more texture this is the final step after that we can put it into a container and start eating it look at that hummus guys yeah it's all uh it looks so good already there it is ready yeah here's my spoon oh wow yeah we normally have this with veggies or crackers or something but let's taste it let's taste it on its own it's got all the flavors all the flavors you want in there like you said it's way better than store bought there's no preservatives in that right no okay that's amazing and that's probably that's probably going to last us maybe up to a week huh oh yeah a few days for sure a few days for sure do you have a name for it pumpy's hummus yeah i call it uh puppy's homemade pumice i hope you enjoyed this uh this little section in the kitchen and we'll have definitely do some more stuff in the kitchen yeah and we're also going to do some stuff outside too okay great time for another healthy update from the jeffree household we're juicing what do you think we're going to have juice for lunch and uh it's a combination of veggies and fruit and um we just chop it up so that we can put it in the uh the juicer in the juicer and uh the juicer does the rest it comes out as juice and then we just top up the glasses sometimes we add a little chia seeds to it and uh it's a great way to use up the the produce in the fridge that's right yeah so when that when your fruit crisper gets uh and your veggie crisper gets a little bit too full then just start juicing now we're ready to juice the juice is plugged in you want to have as much mixture as you can you got fruits and vegetables there you dig down you try to get that looks like a nice fruit salad yeah yeah it does it does and you can have all of these things just by themselves you know like they're all really good to just to have by themselves but it's also nice to have juice every once in a while so thanks to my dad we're at the stage where we get to drink the juice okay yeah the juice is finished we had to actually pour it into another container because there was too much for the original container yeah and uh yeah we're ready for our platters and uh our juice we're gonna have a healthy lunch platter to go along with it so and like i say we have some chia seeds here to add to the juice for anybody who wants to add them and uh i know i will but okay let's pour it and try it okay okay i'll pick some too okay you'll take some yeah this will be uh a teaspoon the tea spoonful so i'm going to put in just a little bit in each so to start with next yeah look at all that foamy stuff eh oh that's that's called the cream the cream of the juice yep it's gonna be really good just to remind everybody what's in there there's a zucchini celery uh carrots ginger english cucumber as well the fruits that are in there are pineapple apples two different kinds of apples grapefruit oranges and i think that's it yeah that's awesome let's try it toast cheers cheers to juicing oh that's nice and citrusy and sweet the pineapple is you really taste them that's awesome it's so nice to be having juice especially on a hot summer day yum all right and those are the healthy juices this is something that we probably make once or twice a week yeah on average yeah maybe three times if we three times if we remember if we're ambitious so this has been a part of our healthy lifestyle this summer yeah we are at odell park in the heart of fredericton yes right in on the south side it's there's three or four blocks it takes up great spot it's the lungs of fredericton and it it's good in the summer it's equally good in the winter you know and the spring and the fall as well we've been snowshoeing here in the way yeah yeah we've actually and uh a lot of people go cross-country skiing in the winter what you'll find in the summer is a lot of walkers yeah a lot of joggers a lot a lot of picnickers too like right in the park yeah and in the fall like the colors are just amazing so yeah it's even better this is my new favorite place to exercise in all of fredericton oh yeah i used to walk more by the river this summer i've been gravitating towards here and so you've been shedding most of your weight on the on the bike trails on the bike trails yeah and i've been i've been shedding weight and blood here on the uh on this trail i had a wicked fall i got a big boo boo down here oh yeah that's still uh recovering you know i'm not going to give you a zoom shot of that it's gross no no yeah anyways this is one other thing that we've been doing to help us uh yeah sort of change our lifestyle a little bit this summer and uh you've been doing more walking than normal yeah i've been doing more walking you've been here about four or five times now at least yeah yeah yeah which is great which is great to get me out that many times yeah there's a there's so many different options here like there's so many different trails you can take once you're in the park yeah and so yeah this has been one of our this has been my primary way of shedding weight in terms of exercising you can go up and down you can switch back all the way through the park like that and if you're if you're on a bike you can do the same thing you know exactly it's great so uh an all seasons park and we've been making the most of it love breathing in that fresh forest air yes the oxygen when you're right in the middle of the park you don't even realize you're in the city it's great it's awesome totally awesome well it is high time for an update isn't it yes it's been a long time it's been way too long yeah anyways we just stopped here in queens park which is just uh a couple of stone throws away from the condo and i just want to show you what's going on here we got two baseball games going on they're both slow pitch sometimes there's the kids are here and they're playing hardball the pool is just over there the pool's not no longer being used because it's too late in september yeah and then there's two courts here one is i i don't even know know the name of that uh what they're playing right now some kind of a pattern it's kind of like kind of like paddle ball or whatever yeah and tennis behind and of course is the tennis courts behind us here so this is a great facility and yeah we just i just wanted to stop here and just show you what's going on i'm gonna join you for a second so there's a reason we've got our helmets on we're going for a bike ride today we're going for a bike ride and uh this has been your primary exercise exactly during this weight loss challenge and you're gonna take us on one of your favorite routes today right right and we got fall colors it's amazing the weather's beautiful we're you know we're dressed in basically just shirts you've got a little vest on a little less any time any time you get a day that's close to 20 degrees after uh the 21st of september it's a bonus day big time big time bonus great time the colors have started to change and uh sam and i are just about to our goal when we get there we're gonna have a little celebration that might be uh within a week from now and so we're both really excited about it it's been a great summer we both inspired each other to lose weight we've done some activities that helped us along the way but uh you know it's it's been really really a lot of fun just just just trying to achieve what what we wanted to achieve so it's awesome and i would encourage anybody to do what we did it's it's fun but it's also worthwhile too cheers congratulations george thank you thank you this time it's gonna stay on i hope so yeah it will well guys we are back in the kitchen it is time for us to make some more food and one of the food items that we've been having a lot that's really helped us to stay healthy and also to lose weight has been has been salads salads yeah yeah and uh it's a good way to increase your uh volume of veggies and yeah you know like some of the special ingredients we're gonna add today are our shrimp shrimpies yeah we've got shrimp we've got feta is that right yeah we're going to put in different kinds of nuts walnuts this is going to be like an extra special salad dried fruit we have ginger zest we have chocolate find carrots avocados as well oh it's gonna be amazing when you have all that that many nice ingredients you know it's gonna taste good it's gonna be good yeah well the we're not gonna put too much lettuce in no no that's that's always a bad salad right this is that's for the rabbits anyways um so my dad is gonna handle making the salad so we'll show you some of the preparation and i'm gonna focus on the dressing and what i'm gonna put in the dressing i can't wait to make this one it's gonna have maple syrup balsamic vinegar extra virgin olive oil and a little bit of dijon mustard and i'm going to add a little a little bit of garlic finely chopped and maybe he's also talked about ginger too and ginger's that's just gonna be zesty we've also got a beautiful argentine wine to accompany our lunch so this is going to be an extra special lunch this is the salad will take a little while for us to prepare but we can't wait to show you the process and then we're also going to sit down and show you what it looks like when we're having plated yeah so here is the wine that we're going to be having today a classic one from argentina one of my favorites fincas las moras reserve and it's a malbec of course 2018. that was on sale too so wow yeah and we're gonna get a little fancy here we don't normally do this but we're gonna decant it yeah we're gonna let it breathe for maybe 20-30 minutes okay and it'll be perfect for our lunch and our supper tonight whenever you get to have a nice argentine reserve wine we take we take our opportunity to have it awesome yeah awesome awesome i've got all the ingredients i need maple syrup i've got extra virgin olive oil i've got oh sorry for this chopping board balsamic vinegar and last but not least some mustard so basically i'm just going to be experimenting with the ratios i haven't made this dressing very often in the past and yeah i'm just going to put it in like a tablespoon of each a little bit less mustard and then just modify it according to that the salad is coming along beautifully huh yeah you've done all the chopping of the veggies all the uh all the veggies are washed and rinsed and ready to go into the salad yeah now all we have to do is get all the rest of the stuff ready and then we'll cook the shrimp and we'll top it with shrimp it's gonna break and put on a few uh walnuts yeah we got some cashews as well yeah and you've also you've uh sliced some uh the prunes and the dried dry prunes are already that was a really nice addition yeah just adding a little bit of feta sprinkle feta oh yeah what guys what doesn't taste good with that right oh i see as we go all the way along i love the nice big chunks of avocado like that and here goes the shrimp this shrimp this shrimp top it with the shrimp oh guys i i we went a little bit overboard in the shrimp we used the whole package you don't have to use a whole bag we need our protein right guys the maple syrup is going to be a really nice addition also any time you put balsamic vinegar and olive oil too it's just that it's looks great we are ready to eat okay let's dig in lunch is ready i'll take care of the wine how about you serve the salad okay oh yeah malbec reserve from argentina and delicious salad from my tomato my dad so i think the key with salads what makes a good salad is the ingredients right it's what it's all about well most people don't um don't spend enough imagination on their salad you know yeah i mean you can there's so many things you can add to a salad to make it good yeah and uh you know i mean you can just have the plain veggie salad fine but i mean if you add seafood if you add avocado if you have nuts if you have fried fruit gonna dig in grab a piece with shrimpy oh salad dressing it's good i eat this at a restaurant that's not good what do you think yeah so that was we got a double portion out of that that was amazing that was great well cheers let's have some dessert some more wine oh i love the dark chocolate too mm-hmm i didn't i didn't used to like this 75 this is actually 85. this is super 35 miles this is this one's not as sweet but perfect pairing with wine that was our lunch and i guess our biggest tip for making a salad is to be creative right yeah use your experimentation use your imaginations you don't there's no bounds on it yeah and not just for the salad but also the dressing too yeah anyways cheers to you cheers uh good luck with your uh any weight loss program you're you're currently in and exactly or that you wish to uh dive into later and guys sneak peek next up we're going to be doing a bit of fishing yeah fishing is next fishing is next and we've got a friend all the way up top sleepy kitty hey hopes how's it going it's like get out of here i'm taking my nap i don't like so i don't like salads i don't like salads get me out of this picture yeah if it was a tuna salad maybe yeah tuna for it yeah well shrimp but just tune in shrimp you know what i got for just leave the shrimp and uh yeah no salad thank you yeah all right hope you have a good nap sleepy sleepy sleepy hope look at that handsome kitty yeah who's the good looking kitty huh oh yeah best bud is that enough here we are at the pentiac watering hole and this is water is coming right out of the spring probably a cave underneath and it's uh good water it's better than you can buy at the superstore it's free it's a drawer it's a george special it's free here we go we're gonna we're gonna we're gonna load up here put it underneath it comes right down this shoot best kind of water and fresh natural and free this water will be filtered before it's used okay greetings from nashville guys nashwalk river uh just short of pentiac shorter pentiac just outside of freddie beach just outside of freddie beach uh a couple of stone throws away you better believe it and uh we're in character today so i am safari sam and i'm here with my buddy salamander sam salamander sam yeah sam's that's how i got i got my name because your nickname in university was sam sam that's right how did you get it not sure just for being cool for being cool okay so that's what we'll go with how's that i thought i asked you once and it might have been because you watched yosemite sam as a as a cartoon yeah well it might have been sam is my favorite cartoon character yeah and it just happens to be his his name just happens to be sam yeah yeah so i'm actually gonna be learning how to fish with my dad um you tried to teach me as a kid and i had this kind of slightly annoying habit of throwing rocks into the water not amazing for catching fish when you do that no i literally just had no interest in it it wasn't ready wasn't ready i wasn't ready i didn't have the interest but this time i ordered us a rod on amazon you haven't fished in a few decades and so you're gonna be basically this was one of your first passions yeah in life fishing right yeah growing up when i was growing up as a boy i used to miss school as soon as the ice came off the river i'd be down fishing and my mom would give me an excuse saying uh you know oh george george had a tummy ache today george had a headache well the ultimate gone fishing though yeah i was gone fishing yeah you were gone fishing no matter what a bad day of fishing is way better than a a day at school or a day at work it's better oh of course yeah a hundred times out of a hundred yeah so we're gonna do a little fishing here we're dressed up in our fishing gear fishing garb and we got our fishing garb on and uh i can't wait to learn how to cast today so we're not actually we don't care if we catch anything we're just out here to have fun and we're trying out this brand new rod it's like a pretty nice little yeah it's a collapsible rod fishing 101 with george here with okay salamander sam so if you were if you were a first-time fisher how would you do the casting here okay you pull the the bale open okay hold on to the line just with your finger okay and then you can stand back up a little bit here take the the rod and let it go right there nice and easy yeah and then you start reeling it in it's not very deep right here but there we go nice if that feels better oh that wasn't bad yeah good good one that was a good one that was your best one that's my best one there you go this one two finishing on a high note yeah it's it's the uh cheers cheers father-son weight loss challenge completed and now we're enjoying a local beer pickaroon's man's best friend yeah and uh you know we couldn't be happier we couldn't be happier just think about this challenge that we set for each other we thought now would be a great summer to improve our health yeah to lose some weight but to do it slowly and responsibly over a period of time we weren't trying to to drop like 20 or 30 pounds in a month we gave ourselves all of the summer and even a little bit into the fall three months yeah basically just over roughly about three months a little bit a little bit under three months yeah i'd say about 80 days yeah and we also took time off when we went to gram and end yeah we went to nova scotia we gorged i went to nova scotia on a work project and i absolutely gorge so it even showed that like even with a little bit of some setbacks yeah we could still do it because we jumped off and jumped off the rails for a while yeah got it right back on cheers and i gotta hand it to you if i was the hair in this race where i was trying to always cheat a little bit in terms of like putting in extra exercise and doing this and that trying to drop a little bit more you were like the studio and you ended up i i mean i hit my 25 pound challenge but you lost almost 35 almost 35 pounds yeah well since june 12th yeah just i'm i'm a a fraction of a pound less than 35. 211 pounds to 177. that's unbelievable so i like it it's really inspired me seeing you do something like that and i think it's amazing because you're telling me that this is the lowest weight you've been in 50 years probably 50 years yeah something like that and uh it wasn't that hard it really wasn't that hard all i had to do was start fasting from supper yeah all the way to breakfast with nothing in between i'd say except for three or four days yeah i did that and uh you know you were remarkably disciplined there were a couple cheat nights we had as a family and we we got into the chips we got into the licorice the chocolate and i didn't and you didn't i didn't participate so you had you had your very very unusual thing but you showed tremendous commitment and discipline to the project and uh i'm really i was really impressed by that and now uh because of this we're wearing different clothes like i'm back into a size 32 i get a 30 you're you're in a 30 like i have four i gave you my my shorts that were too tight for me when i started this challenge yeah and now you're you fit into them yeah like to be a 34 inch waist for me 38 to a 34 yeah that's amazing one short summer i went from uh i went from a 36 down to a 32 when i came back from argentina i was even heavier so i officially started this challenge at 190 but when i came back from argentina earlier this year in january i was 200 yeah i was 200 pounds so i'm down i mean i'm down considerably and now the phase that i'm in is that i i want to defend this weight i want to keep it yeah and i want to keep it and i think what i have to do from here on in is i'd like to lose a little bit more but i i want to add flexibility yeah i want to gain a little bit of muscle mass back and uh tone it yeah and make sure that you know that i'm a little bit stronger than what i am right now like i'm just a bag of bones like compared to what i was before you know well the thing is when when you're doing challenges like this it's just phase one yeah you've got phase two three three yeah and so yeah it'll be what we've what we're actually going to be doing to keep ourselves accountable is we've created a google spreadsheet a google document where we have the entire calendar for the whole year where we can weigh in daily uh there's a section for for dad and sam so we can't cheat yeah well you know what we're gonna do if we're like going up five pounds or something i'm gonna send a little message on facebook and be like wow those are some nice snacks you're eating at night or how about how about those those christmas dinners or whatever yeah but you know the message that we want to save i mean i'm i'm 69 years old yeah you're 38 38 yeah and almost 39. we can and you know a lot of people say well it's really really hard to lose weight when you get to my age well yeah it is but you know if you got a program you got something that works yeah you can do it and it's really the the other the other message i want to say if we can do it anybody can do it yeah i agree i couldn't agree more because we i mean we're two guys that love our food we love to eat both of us are the types of people we can we can eat people under the table we can eat people under the table if you go if you rewind the clock like 20 years ago over 20 years ago we used to be the types of guys that could eat a family-sized pizza each each and we did i remember we used to order it when we used to live in gold river we used to order two for one pizzas on a friday night one for you and one for me and then we we would still have room for ice cream and cookies later on in the evening i mean our appetites are enormous like we can really put away the food and what we did though was we committed to being disciplined we committed to the system and uh i i found your program especially good because you gave yourself a little bit of fruit in the morning yeah and then we had the healthy lunch platters and healthy supper the kitchen cover closed after supper and day after day after day just to bring it back a little further to rewind it a little bit further at age 50 i was 255 pounds okay and now at age 69 that's what 19 years later yeah i'm 177. so there you go wow i said that i have to get better now i have to lose i knew that you know that i shouldn't be 211 i knew that i should be around 180 or between 170 and 180 and so i said well how do i get there well i know how to get there you know i just got to stop the snacking at night yeah some of the fasting the fasting was the key fasting was the key last thing was the key because uh you know you you stop eating uh and you really don't need anything more after that you know you've had enough that's great so we did we did just what a lot of people also call time-restricted eating we were basically on a 16-8 ratio we were eating within an eight to nine hour window yeah and we were fasting 15 to 16 hours on an average day and we found it easy because we would have supper at five and usually we go to bed at ten or eleven so maybe the most willpower we probably had was around nine or ten at night yeah but then you're so close to going to bed that if you've made it that far in the day you know you've lost weight you know you've had a really good day nutrition-wise health-wise it's easy i found it personally for me i found it easily easy at that time of night to just be like you know what i feel like i could eat a snack but i'm just not going to another another little helpful tip right after supper brush your teeth and that tells you that there's no more food going on game over at night came over after that okay yeah yeah i mean i think the other aspect that we haven't talked about that made this work for us was that we turned this into a challenge yeah we it's good to have some like a person a person to challenge you yeah it's good it's good to and and you know like we helped each other yeah and uh you know we lifted up each other and we uh we exactly right because we had a couple roadblocks like one of them was we came back from grand manan the trip where we went for five or six days and we we put on like seven or eight pounds yeah we did but we got right back on the program and within like a week to ten days we not only lost that but we were at our lowest weights at that particular point in time yeah when you go to grandma you don't have to gain that much weight we indulged we really indulged while we were there and then uh and we thoroughly enjoyed it yeah it was a it was a good break you know and uh thank you grandma nan it was awesome yeah we had to go back there yeah anytime any time yeah and and also i i mean if if you thought you indulged in grandma then what i did in nova scotia was even more yeah yeah you saw the video of our halifax guy that's gonna be on our other channel samuel and audrey audrey and i just went to town with the food and it was a culinary based work project so the expectation was that we were gonna eat and for those two weeks i just said you know what forget it forget the protocol i'm just gonna enjoy and don't yeah i didn't want to feel um restricted by that by that particular project and halifax restaurant scene is unbelievable compared to fredericton okay oh come on fredericton's pretty good federation's pretty good but halifax halifax steps up yeah but halifax is a bigger city yeah so yeah anyways yeah that concludes our weight loss challenge and here's to you here's two years to you all anybody that tries to do something about their yeah their weight or their you know their whatever you know if they try to improve their life or their lifestyle here's to you here's to you we were we're posting to you a cheer it's not just us but to you and the message that you said earlier on if we can do it you can do it anybody can do it anyone we hope this has inspired you guys and what it whatever it is that you want to do whether it's weight loss or learn a language or study or do something change your lifestyle change your lifestyle to the better yeah if you're if you're looking to improve set a challenge for yourself hold yourself accountable and just go out and do it that's that's what we did and um yeah that's our take-home message yeah and if you can grab a partner to uh do the challenge with it'll help you get through it all right one more cheers one more cheers bye guys thanks for watching guys you", "text_with_breaks": "hey guys i know you're used to seeing travel \nand food videos on this channel but we've got  \n\na special episode for you this time around \nmy dad and i decided to embark upon a weight  \n\nloss challenge this past summer and fall to \nimprove our health by eating clean exercising  \n\nand eliminating bad habits with the father and son \nchallenge of losing a combined 50 pounds we gave  \n\nourselves a target that would inspire us to make \nsome necessary changes in our lives we're in no  \n\nway shape or form health professionals so consult \nwith your doctor or nutritionist if you want  \n\nto try something similar in this video we show \neverything from the food we ate the exercises that  \n\nhelp us to shed unwanted pounds and the challenges \nwe encountered along the way turning this into a  \n\nchallenge kept us both accountable and our message \nto you is simple and clear we're just regular guys  \n\nthat love to eat so if we can do it anyone can do \nit now on to the challenge hey hey guys greetings  \n\nfrom fredericton new brunswick canada i'm with my \ndad right now how you doing well i'm doing great  \n\nyeah it's great to see you again it's been \nit's been too long yeah it's almost uh not  \n\nquite a year but it's it's getting pretty close \nyeah vancouver island was the last time so it's  \n\ngreat to be back home and unlike most episodes \nwhere we're filming travel and food videos we've  \n\ngot a special challenge we're actually going to \nbe doing a father and son weight loss challenge  \n\nwe want to shed a combined 50 pounds that's right \nyeah and like father's day just passed and yeah  \n\nwe uh we normally exchange gifts or or \ni usually get together so we decided to  \n\nhave a unique uh present and what the \npresent is they're present to each other  \n\nright which is we're gonna try to lose 25 pounds \neach yeah or combine 50 uh within two months  \n\nyeah we're really excited about it we're looking \nforward to uh to the challenge we're going to show  \n\nthe entire process like the behind the scenes the \ncooking the exercise the weigh-ins ups and downs  \n\nbasically everything i'm really enthusiastic \nabout it and let's go let's do it well moments  \n\nof truth we had our very first weigh-ins this \nmorning and what did you start off at i started  \n\noff at 206 which is five pounds less than what i \nstarted tracking with i started tracking on june  \n\nthe 12th yeah and i was 211 so i get five pounds \nin the bank yeah we're giving you credit because  \n\nyou've been a good boy lately so yeah you \nalready get five pounds of credit i don't  \n\ni'll explain why and for me my very \nfirst morning weigh-in was 190 pounds  \n\nexactly wow and it's not bad but you know what \ni had gone down a little bit lower and i've been  \n\nkind of trending in the other direction unlike \nyou so i get zero credit and the other thing  \n\ni'd like to mention is that we are in no way \nshape or form health experts we're not doctors  \n\nwe're not nutritionists so if you're thinking \nof doing like a weight loss protocol yourself  \n\nyou should definitely consult your own physician \nand nutritionist before starting we're not going  \n\nto tell you anything you don't already know right \nso there you go that's true that's true well good  \n\nmorning good morning how are you feeling this \nmorning a little uh tired but uh not too bad  \n\nnormal i guess i haven't had my coffee yet so \nyeah we're kind of like bears without our coffee  \n\nthat's right so anyways we thought we'd show a \ncomplete day in the life including what we have  \n\nfor breakfast lunch and dinner also what we do for \nexercise and yeah we're gonna get started with a  \n\nbit of coffee and a bit of fruit okay let's \nget going oh breakfast of champions yeah so  \n\ni normally just have fruit now in in the morning \njust a small plate two varieties of grapes  \n\nand some cherries and that's uh they'll \nthat'll do me till uh until noon till noon  \n\nyeah and i've already had a about a 13 to 14 \nhour fast from uh from last night's supper so  \n\nright you usually have supper between five and six \nyeah and we're trying not to have a single morsel  \n\nafter that yeah and then breakfast typically maybe \nbetween eight and nine yeah on an average day  \n\nyeah along with with some coffee as well yeah dark \ncoffee like nothing nothing had nothing in it yeah  \n\nnothing added no sugar no milk no no fun stuff in \nthere it's called black coffee yeah yeah yeah just  \n\nstraight up and my breakfast is just as simple \nas yours you have two items of fruit same with  \n\nme i basically take a banana granny smith apple \ntypically and that's all i'm having as well we're  \n\ntrying to keep breakfast nice and light so that \nwe can burn a lot of calories like especially if  \n\nyou think of the fasting window we've had between \ndinner and breakfast and then having a fairly low  \n\ncalorie breakfast hi i'm just by the st john river \non my bike i just i just got off my bike and uh i  \n\njust came across the uh the old train bridge which \nis probably the most important recreational spot  \n\nin the whole city okay yeah really it is it's a \nlink that links the north and south but it also  \n\njust it's just a meeting place for everybody \neven for tourists on on a warm summer night  \n\nwhen it's humid that's the best place \nto be right in the middle of that bridge  \n\nbecause you always get a breeze okay probably the \nonly other city in canada that has the trails that  \n\nfredericton has is ottawa okay so we're they \nhave one up on us but we're probably number two  \n\nthe network of uh trails goes runs east-west \nnorth-south and it connects up to highways  \n\nmy most favorite ride is to the north which is \nalong the nashua river that's a beautiful ride  \n\nyeah you get out there you can go as far as uh \nthe bottom of mountain hope which is uh there's  \n\na brand new bridge there from downtown and back \nit's about 50k ride so it's just an excellent  \n\nride so biking is definitely your preferred \nexercise oh definitely riding riding my bike  \n\nreally allows me to do uh you know more than an \nhour or two exercises like to do the 50k ride  \n\nit's about maybe two and a quarter hours so yeah \nthat's a good workout and have you found that the  \n\nriding your bike has helped you with your weight \nloss as well definitely like if if i'm doing the  \n\nuh the 50k ride i always leave a pound behind \non the trail wow that's that's what i call  \n\nit that's amazing so what's going to happen now \nis i'm going to walk back home and you're going  \n\nto do your real bike ride i'm going to continue \nwith my real bike ride yeah that's excellent  \n\ni'll see you back at the ranch there in about \nan hour bud yeah and we're going to have lunch  \n\ntogether okay see ya see ya all right guys so we \ngot our exercise in this morning we've worked up  \n\na bit of an appetite and i'm going to show \nyou i call this the wheel of fortune platter  \n\nand basically it starts off with fermented \nvegetables i'm going to be adding a little  \n\nbit of kimchi okay and then i'm going to be \nadding sauerkraut we also have pickled beets  \n\nso those are the first three items then we're \ngoing to be putting some chopped up vegetables  \n\nwe've got cucumber celery a little bit of tomato \nlettuce and carrot so lots of fresh veggies okay  \n\nthen what we'll have to dip those into a little \nbit of hummus and then we're going to move on  \n\nin the platter to a little bit of fruit we've got \ncherries two different kinds of grapes green and  \n\nred and then we move on to uh healthy protein \nand fats so we're gonna have there's some  \n\nbrazil nuts and some cashews in here we'll \nbe adding salted almonds and because we're  \n\non our diet protocol we're not going to \nbe putting too much of this on the plate  \n\nsome raw pumpkin seeds we also have some peanuts \nwith sea salt and cracked pepper black pepper  \n\nand walnuts wow so what what i normally do \nfor for for my mom's plate is i give her  \n\na tiny treat at the end that's why i call it the \nwheel of fortune platter so she's going to have  \n\nlike a mint or a piece of licorice because we're \non our protocol we're not going to have that so  \n\nour wheel of fortune is probably our fruit and \nour nuts so you get a prize right at the end of  \n\nthe plate right yeah yeah yeah it's uh just i \ni don't know why i thought of that as a healthy  \n\nway of having uh having lunch so you kind of work \nyour way around here to the little treat at the  \n\nend you gotta sell you gotta sell the plate yeah \nso i'm gonna prepare it and i'll show you what  \n\nit looks like when it's all done your wheel of \nfortune platter food platter has been served wow  \n\nthat looks awesome sam does that look \ngood it's uh we kind of went all out we  \n\nput a little bit more vegetables and we also \nhave the special ingredient of mackerel which  \n\nyou requested i can't remember the last time \ni had mackerel never never from a can wow i we  \n\ncaught some fresh mackerel like a long long time \nago go ahead and dig in wow well just wait i just  \n\nwanted to add one more thing all right okay just \na little bit of pepper ground pepper for the for  \n\nthe veggies do you have any favorite items on the \nplate that you that you enjoy the most well i'll  \n\ntell you what i love i love anything pickled yep \nokay so i like that love hummus i like everything  \n\nsuper healthy lots of variety and also easy to \nprepare it just took me maybe five ten minutes  \n\nto whip the sauce that's awesome and look at the \nvariety on that plate so yeah this is what our  \n\ntypical lunch has been looking like um the only \ntime we don't eat this is if we have leftovers  \n\nfrom uh from the supper from the night before but \ni'd be i'd say we have platters between between  \n\nfour to six times a week yeah depending on on that \nsituation right all right and it's time for supper  \n\nand so we're going to be making a chicken stir fry \nas we had mentioned earlier my mom's already done  \n\nall the prep for us which is amazing so basically \ni have a bowl of mushrooms yellow peppers  \n\nchives and onions so i'm going to be cooking those \nup but before i do that i'm going to be making  \n\na stir-fry sauce that calls for a bit of peanut \nbutter it also costs calls for sesame oil soy  \n\nsauce beef broth crushed red pepper flakes \nand garlic and ginger so i'm going to go ahead  \n\nand prepare that sauce and we'll pick it up \nfrom there all right so we have made the sauce  \n\nsmells so good but this is actually going to be \none of the last stages first what we're going  \n\nto do is we're going to cook up the vegetables \ni'm going to pour a little olive oil in the pan  \n\ncook them up the chicken's already been pre-cooked \nand throwing the sauce on will be the last stage  \n\nokay so we're at the final stages i have added \nthe sauce i've throw i threw in a couple handfuls  \n\nof cashews it is smelling good guys this is \ngonna be our dinner we're gonna we're gonna  \n\nend things right here but what we're gonna be \ndoing is just putting a little bit on our bowl  \n\nvery good everything blends really well together \nnice all right so that is a full day of eating we  \n\nshowed you breakfast lunch and dinner and we will \nuh we'll pick it up with uh with something else  \n\na few days later all right guys so the whole \npoint of this challenge we still haven't talked  \n\nabout the why why we're doing it yeah and \num yeah there's some very specific reasons  \n\nso uh i guess i'll go first so basically in my \nearly 30s i gained quite a bit of weight i put on  \n\n20 30 even sometimes like when when i was at \nmy heaviest even more than 40 pounds from what  \n\nmy ideal set point was in my 20s yeah and i've \nhad a lot of unsuccessful attempts to to try to  \n\nlose that weight so when audrey and i have been \nin between trips i've often tried some extreme  \n\nprotocols that have involved like really serious \ncalorie restriction yeah along with heavy duty  \n\nexercise and i found that to be my breaking point \nthat's almost never worked for me you just didn't  \n\nbalance out it yeah the reason being is that \nwhen i when i do a lot of jogging or weight  \n\nlifting like like heavy duty exercise it really \nincreases my appetite and when i when i keep my  \n\ncalories really low for three or four days i'm \nsore i'm tired i'm irritable and eventually i kind  \n\nof reach a breaking point and i go out and have a \ncheat day have a binge day and then basically yeah  \n\ni basically reverse almost all of the all the \nweight loss i've had kind of the classic yo-yo  \n\ndies so maybe i'll take two steps forward one step \nback two steps forward two steps back so the the  \n\nresults haven't haven't always been there so this \ntime around what i'm doing is i'm focusing more on  \n\nlower calorie restriction with very light \nimpact and exercise okay so instead of doing  \n\njogging and weightlifting and things like \nthat i'm just doing low impact walking  \n\nand stretching and things that that are just \nthat don't really increase my my appetite as much  \n\nand i'm finding so far that it's been a lot easier \nyeah and i just eventually once i do reach my  \n\ntarget weight like once we're done this challenge \ni will do the the the exercising again yeah but i  \n\nwant to save that until until i reach my goal you \ncan also do some strengthening exercises as well  \n\nright so i wanted to mention um in the past \nthat in my early 20s i did put on some weight  \n\nin university and i successfully lost it probably \nabout 20 to 25 pounds at the time and i kept that  \n\nweight off for almost eight nine years so i i \nreached that i reached that goal and i had my  \n\nmy new set point and i kept it off so a big part \nof this challenge for me is not just going to be  \n\nthe challenge itself but wanting to maintain this \nnew set point and i'm also just very much looking  \n\nforward to the the health benefits that come with \nthis just to feel to feel slimmer to feel trimmer  \n\nto feel more fit and to hopefully have more \nenergy for me the reason why i want to do this  \n\nweight challenge is that i have a diabetes 2 \ncondition and i've had since i've been 50 years  \n\nold and now i'm 68 anything i can do to help my uh \nmy intake and my exercise puts a lot a lot less uh  \n\nstress or pressure on my diabetes and right it's \nvery helpful yeah we've we've heard information  \n\nthat like weight loss can can very much help \nit also i think the like with my challenge  \n\nof not binge eating you're you've been working \non a different lifestyle change i used to just  \n\nhave like a carb and and fruit in the morning \nso i cut out the carb i just have fruit now  \n\nand i have a light lunch yeah whatever whatever is \nthere sometimes leftovers but we've also included  \n\nthe wheel of fortune tray i think one of the \nbiggest changes though has been for you has been  \n\nyou haven't been snacking at night anymore yeah \nexactly i've had a normal sized uh supper and then  \n\nfrom there on uh i i've i've cut out the snacking \nat night which was my biggest nemesis i think so  \n\ni've been successful since june 12th uh to do that \nand uh my results have been surprisingly good so  \n\nyeah you've you've been amazingly disciplined and \ni gotta give you huge credit for that well it's uh  \n\nfor me if i get on the right track and i \ntrack myself and if i stay on that right track  \n\nthat's when the results start showing up and \nuh if i can do that then i'll be okay what the  \n\nother thing i wanted to talk to you about was \num almost 10 years ago you did something really  \n\ninspiring you had your your high school was \nit your 40th high school reunion yeah it was  \n\nhappening ontario the high school reunion \nin in kappa ontario and what i did was  \n\nagain i i set up a tracking program for myself and \ni made a a blog site and it took a lot of pictures  \n\nput some music on the blog site and i also put in \nbrackets what my weight loss or what my weight was  \n\nduring that time right so yeah i went from about 2 \n12 down to 185 wow 185 was the reason why i wanted  \n\nto get to 185 was uh that was my my weight when \ni graduated from high school so oh that's amazing  \n\ni was able to i was able to do it yeah i \nremember you told me that some of your uh  \n\nsome of the people who hadn't seen you in almost \n40 years thought i thought you look great look why  \n\nyou look the only campus yeah i i i wish i had \na stayed that way but unfortunately i got back  \n\nto the same old habits that it did it is what \nit is yeah i mean this is why we're doing this  \n\nchallenge again and i think what's been helping \nus for this particular challenge is just the fact  \n\nwe're doing it together we can we can help \neach other we can uh humor each other we can  \n\nyeah we can provide encouragement and track \neach other attract each other too so uh the  \n\nfact that we're doing it together the fact it's \na father-son project has made it um not only more  \n\nenjoyable but i think it's going to ultimately \nlead to the successes so one of the first things  \n\nthat we're going to show you in the kitchen is \na drink we've been having at night it really  \n\nis helpful for digestion yeah and uh it's been \nworking for us now we've been doing this for  \n\nalmost two and a half years wow so a family \nfriend introduced this to you yeah that's right  \n\nyeah so we're going to show you the whole process \nin case you're not familiar with kefir it's  \n\nbasically there's kefir greens we're going to be \nmaking a water kefir you can also do milk kefir  \n\nbut um yeah basically it's fermented \ngreens and it's supposed to give you  \n\naid in digestion i think it increases your \nprobiotics so yeah we're going to show the  \n\nwhole process because my dad makes it himself \nthis is a lineup that we use to make the kefir  \n\nwe have pure water that's filtered we \nhave organic raisins organic apricots  \n\nwe have organic molasses and we have organic sugar \nthat we use everything organic amazing now we use  \n\nabout three quarters of a cup of sugar this is \nthe key for seeds that have been in the fridge  \n\nfrom the last batch okay so the first thing i'm \ngoing to do is i'm going to pour those in there  \n\nokay that's that's a nice big jar that's how we \nstart it yeah okay okay then the next thing we do  \n\nput in the sugar it doesn't matter which order \nyou do it in as long as you get it all the way  \n\nokay you got to make sure you eat it and then when \nit gets in there what i'm going to do is i'm going  \n\nto put in some water okay right now pour that in \nso this process takes a couple of days is that  \n\nright uh it takes three or four days depending \non how long you want the fermentation this is  \n\nit's going to be a fermentation process okay take \nsome raisins this helps the fermentation process  \n\nokay yep and then you take a few dried apricots \norganic put those in there drop them in molasses  \n\nand it's about maybe two tablespoons of that \noh nice you got that down to a science yeah  \n\nwow look at that you can see it actually \nyeah you can see it in there and see if  \n\nit's seeping to the bottom oh look at that \neverything kind of mixes in together yeah\n\ncloth and you've got a rubber elastic rubber \nelastic make sure that's down it'll be in the  \n\ncupboard for three or four days depending on how \nmuch you like the fermentation process and we like  \n\nit quite fermentably you like it if you like it \nfermented more than leave it in for four days  \n\nif you don't like it quite so much then you can \nonly leave it for three days so basically what  \n\nwe'll do is we'll pick it up at the next stage \nobviously we're going to give it a few days and  \n\nwe're also going to try it on camera okay time for \na kefir update yes uh the kefir is fully fermented  \n\nready to be processed yeah i'm ready unveiling \nof it right here i'm ready everything has risen  \n\nto the top the uh some of the seeds are up there \nbut uh all the uh all the dry fruit apricots are  \n\nup there some raisins are up there as well we \nhad mentioned one of the reasons you were doing  \n\nthis challenge was that you wanted to improve \nyour your your type 2 diabetes your blood sugar  \n\nlevels yeah and you just had a and your doctor \ntalked to your talk to the doctor on your phone  \n\ntoday what what were the results well the results \nwent from over eight uh blood sugar down to 6.3  \n\nand that's normal that's one month yeah that's \njust one month that was just one month of being  \n\non this protocol when you do your next reading \nyou're going to have probably three months of  \n\nthis yeah my doctor's going to fall off your \nchair it's amazing here's a strainer yeah i've  \n\ngot a large bowl yeah a large strainer and i just \nwell that's a huge pour it in wow and uh this here  \n\nthis is our kefir container right over here \npour that right in directly directly right  \n\nlet's fill it up well all this time has led up \nto this moment right yeah so this is just poured  \n\nstraight in this is the final product right \nhere it's uh ready for drinking we've had our  \n\nsupper and now it's a little bit after supper \nso you can have a drink of this it's a little  \n\nsour but it helps digestion it also increases \nyour probiotics it's natural and something you  \n\nneed something something you can make great in \nyour own you basically make it faithfully as  \n\nsoon as you run out you make the next batch make \nthe next match yeah okay friends so it's been a  \n\nlittle while since we've done an update we decided \nto pick things up in the kitchen um you've got a  \n\nspecialty dish that you're gonna be making for \nus i just i like to make hummus and uh it's a  \n\nlittle bit different from most most other hummuses \neverybody can add their personal touch to it and  \n\ni've i've done that to to mine so we're right \nin the kitchen i'm gonna go behind the camera  \n\nand you're gonna show uh how you make it okay \nso first first thing i do is i take about three  \n\nor four cloves and i chop them up real finely and \ni'm just holding garlic yeah closing garlic yeah  \n\ngarlic is in there and i i have a juicer here \na natural juicer so this is basically lemons  \n\nyeah i usually take two lemons two full lemons \nyeah okay and that makes it nice and zesty huh  \n\noh yeah here's the juice from it right here \nwe'll pour that in and with the garlic and  \n\nolive oil how much do you put in oh about maybe \nthat much over that much is next is tahini tahini  \n\nwe have about two thirds of a \njar left so we're gonna put in\n\none one heaping tablespoon two two heaping \ntablespoons three and one more we have the basic  \n\ningredients in what i call there's two mixtures \nhere you have the uh you have this mixture which  \n\nis uh got the tahini the garlic the lemon lemon \ni had one secret ingredient right here and it's  \n\na little bit of cayenne pepper oh it gives it \nsome kick huh it'll slow burn all the way down  \n\nthere guys we love we're a family that loves \nspicy food so okay the hand blenders are ready  \n\nto go and i will use this also again when i \nwhen i add the chickpeas and everything okay\n\nand that's good enough just one can of chickpeas \nand i've washed them off they're all drained okay  \n\nnice one can i'm just gonna bring them over \nhere and i'm gonna put them in this dish  \n\nbecause i'm gonna grind them up from from \nhere grind them and i use natural process  \n\nyeah which is a masher a masher and i just grind  \n\nyou're doing the the monster mash yeah i love \nballs this is the most the most physical part  \n\nof the whole procedure right you've got \nto hurt you've got to earn that hummus  \n\nand then we have a little bit of uh yogurt to add \nif we need to oh we've got greek yogurt yeah let's  \n\nadd that we're gonna add the the mixture the \nuh and i'm just gonna add a little bit of greek\n\nyogurt just to give it a little bit \nmore texture this is the final step  \n\nafter that we can put it into \na container and start eating it\n\nlook at that hummus guys yeah \nit's all uh it looks so good  \n\nalready there it is ready yeah here's my \nspoon oh wow yeah we normally have this  \n\nwith veggies or crackers or something but \nlet's taste it let's taste it on its own\n\nit's got all the flavors all the flavors you want \nin there like you said it's way better than store  \n\nbought there's no preservatives in that right no \nokay that's amazing and that's probably that's  \n\nprobably going to last us maybe up to a week huh \noh yeah a few days for sure a few days for sure do  \n\nyou have a name for it pumpy's hummus yeah i call \nit uh puppy's homemade pumice i hope you enjoyed  \n\nthis uh this little section in the kitchen and \nwe'll have definitely do some more stuff in the  \n\nkitchen yeah and we're also going to do some stuff \noutside too okay great time for another healthy  \n\nupdate from the jeffree household we're juicing \nwhat do you think we're going to have juice for  \n\nlunch and uh it's a combination of veggies and \nfruit and um we just chop it up so that we can  \n\nput it in the uh the juicer in the juicer and uh \nthe juicer does the rest it comes out as juice and  \n\nthen we just top up the glasses sometimes we add a \nlittle chia seeds to it and uh it's a great way to  \n\nuse up the the produce in the fridge that's right \nyeah so when that when your fruit crisper gets uh  \n\nand your veggie crisper gets a little bit too full \nthen just start juicing now we're ready to juice  \n\nthe juice is plugged in you want to have as much \nmixture as you can you got fruits and vegetables  \n\nthere you dig down you try to get that looks \nlike a nice fruit salad yeah yeah it does it does  \n\nand you can have all of these things just by \nthemselves you know like they're all really good  \n\nto just to have by themselves but it's also \nnice to have juice every once in a while so\n\nthanks to my dad we're at the stage where we get \nto drink the juice okay yeah the juice is finished  \n\nwe had to actually pour it into another container \nbecause there was too much for the original  \n\ncontainer yeah and uh yeah we're ready for our \nplatters and uh our juice we're gonna have a  \n\nhealthy lunch platter to go along with it so and \nlike i say we have some chia seeds here to add  \n\nto the juice for anybody who wants to add them and \nuh i know i will but okay let's pour it and try it  \n\nokay okay i'll pick some too okay you'll take some \nyeah this will be uh a teaspoon the tea spoonful  \n\nso i'm going to put in just a little bit in each \nso to start with next yeah look at all that foamy  \n\nstuff eh oh that's that's called the cream the \ncream of the juice yep it's gonna be really good  \n\njust to remind everybody what's in there there's \na zucchini celery uh carrots ginger english  \n\ncucumber as well the fruits that are in there are \npineapple apples two different kinds of apples  \n\ngrapefruit oranges and i think that's it \nyeah that's awesome let's try it toast cheers  \n\ncheers to juicing oh that's nice and citrusy \nand sweet the pineapple is you really taste  \n\nthem that's awesome it's so nice to be \nhaving juice especially on a hot summer day  \n\nyum all right and those are the healthy \njuices this is something that we  \n\nprobably make once or twice a week yeah on average \nyeah maybe three times if we three times if we  \n\nremember if we're ambitious so this has been a \npart of our healthy lifestyle this summer yeah\n\nwe are at odell park in the heart of fredericton \nyes right in on the south side it's there's three  \n\nor four blocks it takes up great spot it's \nthe lungs of fredericton and it it's good in  \n\nthe summer it's equally good in the winter you \nknow and the spring and the fall as well we've  \n\nbeen snowshoeing here in the way yeah yeah we've \nactually and uh a lot of people go cross-country  \n\nskiing in the winter what you'll find in the \nsummer is a lot of walkers yeah a lot of joggers  \n\na lot a lot of picnickers too like right in the \npark yeah and in the fall like the colors are just  \n\namazing so yeah it's even better this is my new \nfavorite place to exercise in all of fredericton  \n\noh yeah i used to walk more by the river this \nsummer i've been gravitating towards here  \n\nand so you've been shedding most of your weight \non the on the bike trails on the bike trails yeah  \n\nand i've been i've been shedding weight and blood \nhere on the uh on this trail i had a wicked fall  \n\ni got a big boo boo down here oh yeah that's still \nuh recovering you know i'm not going to give you  \n\na zoom shot of that it's gross no no yeah anyways \nthis is one other thing that we've been doing to  \n\nhelp us uh yeah sort of change our lifestyle a \nlittle bit this summer and uh you've been doing  \n\nmore walking than normal yeah i've been doing \nmore walking you've been here about four or five  \n\ntimes now at least yeah yeah yeah which is great \nwhich is great to get me out that many times yeah  \n\nthere's a there's so many different options here \nlike there's so many different trails you can take  \n\nonce you're in the park yeah and so yeah this has \nbeen one of our this has been my primary way of  \n\nshedding weight in terms of exercising you can \ngo up and down you can switch back all the way  \n\nthrough the park like that and if you're if you're \non a bike you can do the same thing you know  \n\nexactly it's great so uh an all seasons park and \nwe've been making the most of it love breathing in  \n\nthat fresh forest air yes the oxygen when you're \nright in the middle of the park you don't even  \n\nrealize you're in the city it's great it's awesome \ntotally awesome well it is high time for an update  \n\nisn't it yes it's been a long time it's been \nway too long yeah anyways we just stopped here  \n\nin queens park which is just uh a couple of stone \nthrows away from the condo and i just want to show  \n\nyou what's going on here we got two baseball games \ngoing on they're both slow pitch sometimes there's  \n\nthe kids are here and they're playing hardball the \npool is just over there the pool's not no longer  \n\nbeing used because it's too late in september yeah \nand then there's two courts here one is i i don't  \n\neven know know the name of that uh what they're \nplaying right now some kind of a pattern it's  \n\nkind of like kind of like paddle ball or whatever \nyeah and tennis behind and of course is the tennis  \n\ncourts behind us here so this is a great facility \nand yeah we just i just wanted to stop here and  \n\njust show you what's going on i'm gonna join \nyou for a second so there's a reason we've got  \n\nour helmets on we're going for a bike ride today \nwe're going for a bike ride and uh this has been  \n\nyour primary exercise exactly during this weight \nloss challenge and you're gonna take us on one of  \n\nyour favorite routes today right right and we got \nfall colors it's amazing the weather's beautiful  \n\nwe're you know we're dressed in basically just \nshirts you've got a little vest on a little less  \n\nany time any time you get a day that's close \nto 20 degrees after uh the 21st of september  \n\nit's a bonus day big time big time bonus great \ntime the colors have started to change and uh  \n\nsam and i are just about to our goal when we \nget there we're gonna have a little celebration  \n\nthat might be uh within a week from now and so \nwe're both really excited about it it's been a  \n\ngreat summer we both inspired each other to \nlose weight we've done some activities that  \n\nhelped us along the way but uh you know it's it's \nbeen really really a lot of fun just just just  \n\ntrying to achieve what what we wanted to achieve \nso it's awesome and i would encourage anybody to  \n\ndo what we did it's it's fun but it's also \nworthwhile too cheers congratulations george  \n\nthank you thank you this time it's gonna stay \non i hope so yeah it will well guys we are back  \n\nin the kitchen it is time for us to make some \nmore food and one of the food items that we've  \n\nbeen having a lot that's really helped us \nto stay healthy and also to lose weight has  \n\nbeen has been salads salads yeah yeah and uh \nit's a good way to increase your uh volume of  \n\nveggies and yeah you know like some of the special \ningredients we're gonna add today are our shrimp  \n\nshrimpies yeah we've got shrimp we've got feta is \nthat right yeah we're going to put in different  \n\nkinds of nuts walnuts this is going to be like \nan extra special salad dried fruit we have ginger  \n\nzest we have chocolate find carrots avocados as \nwell oh it's gonna be amazing when you have all  \n\nthat that many nice ingredients you know it's \ngonna taste good it's gonna be good yeah well  \n\nthe we're not gonna put too much lettuce in no \nno that's that's always a bad salad right this is  \n\nthat's for the rabbits anyways um so my dad is \ngonna handle making the salad so we'll show you  \n\nsome of the preparation and i'm gonna focus on the \ndressing and what i'm gonna put in the dressing i  \n\ncan't wait to make this one it's gonna have maple \nsyrup balsamic vinegar extra virgin olive oil  \n\nand a little bit of dijon mustard and i'm going to \nadd a little a little bit of garlic finely chopped  \n\nand maybe he's also talked about ginger too and \nginger's that's just gonna be zesty we've also got  \n\na beautiful argentine wine to accompany our lunch \nso this is going to be an extra special lunch this  \n\nis the salad will take a little while for us to \nprepare but we can't wait to show you the process  \n\nand then we're also going to sit down and show \nyou what it looks like when we're having plated  \n\nyeah so here is the wine that we're going to be \nhaving today a classic one from argentina one of  \n\nmy favorites fincas las moras reserve and it's a \nmalbec of course 2018. that was on sale too so wow  \n\nyeah and we're gonna get a little fancy here we \ndon't normally do this but we're gonna decant it  \n\nyeah we're gonna let it breathe for maybe \n20-30 minutes okay and it'll be perfect for our  \n\nlunch and our supper tonight whenever you get to \nhave a nice argentine reserve wine we take we take  \n\nour opportunity to have it awesome yeah awesome \nawesome i've got all the ingredients i need maple  \n\nsyrup i've got extra virgin olive oil i've got \noh sorry for this chopping board balsamic vinegar  \n\nand last but not least some mustard so basically \ni'm just going to be experimenting with the ratios  \n\ni haven't made this dressing very often in \nthe past and yeah i'm just going to put it  \n\nin like a tablespoon of each a little bit less \nmustard and then just modify it according to that\n\nthe salad is coming along beautifully huh yeah \nyou've done all the chopping of the veggies all  \n\nthe uh all the veggies are washed and rinsed \nand ready to go into the salad yeah now all we  \n\nhave to do is get all the rest of the stuff ready \nand then we'll cook the shrimp and we'll top it  \n\nwith shrimp it's gonna break and put on a few uh \nwalnuts yeah we got some cashews as well yeah and  \n\nyou've also you've uh sliced some uh the prunes \nand the dried dry prunes are already that was  \n\na really nice addition yeah just adding a little \nbit of feta sprinkle feta oh yeah what guys what  \n\ndoesn't taste good with that right oh i see as we \ngo all the way along i love the nice big chunks  \n\nof avocado like that and here goes the shrimp \nthis shrimp this shrimp top it with the shrimp  \n\noh guys i i we went a little bit overboard in the \nshrimp we used the whole package you don't have to  \n\nuse a whole bag we need our protein right guys the \nmaple syrup is going to be a really nice addition  \n\nalso any time you put balsamic vinegar and olive \noil too it's just that it's looks great we are  \n\nready to eat okay let's dig in lunch is ready \ni'll take care of the wine how about you serve the  \n\nsalad okay oh yeah malbec reserve from argentina \nand delicious salad from my tomato my dad so i  \n\nthink the key with salads what makes a good salad \nis the ingredients right it's what it's all about  \n\nwell most people don't um don't spend enough \nimagination on their salad you know yeah i mean  \n\nyou can there's so many things you can add to a \nsalad to make it good yeah and uh you know i mean  \n\nyou can just have the plain veggie salad \nfine but i mean if you add seafood if you add  \n\navocado if you have nuts if you have fried \nfruit gonna dig in grab a piece with shrimpy\n\noh salad dressing it's good i eat this at a \nrestaurant that's not good what do you think yeah  \n\nso that was we got a double portion out \nof that that was amazing that was great  \n\nwell cheers let's have some dessert some more wine\n\noh i love the dark chocolate too mm-hmm \ni didn't i didn't used to like this 75  \n\nthis is actually 85. this is super 35 \nmiles this is this one's not as sweet  \n\nbut perfect pairing with wine that was our \nlunch and i guess our biggest tip for making  \n\na salad is to be creative right yeah use \nyour experimentation use your imaginations  \n\nyou don't there's no bounds on it yeah and not \njust for the salad but also the dressing too  \n\nyeah anyways cheers to you cheers uh good luck \nwith your uh any weight loss program you're you're  \n\ncurrently in and exactly or that you wish to uh \ndive into later and guys sneak peek next up we're  \n\ngoing to be doing a bit of fishing yeah fishing \nis next fishing is next and we've got a friend\n\nall the way up top sleepy kitty hey hopes how's it \ngoing it's like get out of here i'm taking my nap\n\ni don't like so i don't like salads i don't like \nsalads get me out of this picture yeah if it was a  \n\ntuna salad maybe yeah tuna for it yeah well shrimp \nbut just tune in shrimp you know what i got for  \n\njust leave the shrimp and uh yeah no salad thank \nyou yeah all right hope you have a good nap  \n\nsleepy sleepy sleepy hope look at that handsome \nkitty yeah who's the good looking kitty huh\n\noh yeah best bud\n\nis that enough here we are \nat the pentiac watering hole  \n\nand this is water is coming right out of the \nspring probably a cave underneath and it's uh  \n\ngood water it's better than you can buy at \nthe superstore it's free it's a drawer it's  \n\na george special it's free here we go we're \ngonna we're gonna we're gonna load up here\n\nput it underneath it comes right down this shoot \nbest kind of water and fresh natural and free  \n\nthis water will be filtered before it's used okay \ngreetings from nashville guys nashwalk river uh  \n\njust short of pentiac shorter pentiac just outside \nof freddie beach just outside of freddie beach uh  \n\na couple of stone throws away you better believe \nit and uh we're in character today so i am safari  \n\nsam and i'm here with my buddy salamander sam \nsalamander sam yeah sam's that's how i got i got  \n\nmy name because your nickname in university \nwas sam sam that's right how did you get it\n\nnot sure just for being cool for being cool \nokay so that's what we'll go with how's that  \n\ni thought i asked you once and it might \nhave been because you watched yosemite sam  \n\nas a as a cartoon yeah well it might have been \nsam is my favorite cartoon character yeah and it  \n\njust happens to be his his name just happens \nto be sam yeah yeah so i'm actually gonna be  \n\nlearning how to fish with my dad um you tried \nto teach me as a kid and i had this kind of  \n\nslightly annoying habit of throwing rocks into the \nwater not amazing for catching fish when you do  \n\nthat no i literally just had no interest in it it \nwasn't ready wasn't ready i wasn't ready i didn't  \n\nhave the interest but this time i ordered us a \nrod on amazon you haven't fished in a few decades  \n\nand so you're gonna be basically \nthis was one of your first passions  \n\nyeah in life fishing right yeah growing up when \ni was growing up as a boy i used to miss school  \n\nas soon as the ice came off the river i'd be \ndown fishing and my mom would give me an excuse  \n\nsaying uh you know oh george george had a \ntummy ache today george had a headache well  \n\nthe ultimate gone fishing though yeah i was gone \nfishing yeah you were gone fishing no matter what  \n\na bad day of fishing is way better than a a day \nat school or a day at work it's better oh of  \n\ncourse yeah a hundred times out of a hundred \nyeah so we're gonna do a little fishing here  \n\nwe're dressed up in our fishing gear fishing \ngarb and we got our fishing garb on and uh i  \n\ncan't wait to learn how to cast today so we're not \nactually we don't care if we catch anything we're  \n\njust out here to have fun and we're trying out \nthis brand new rod it's like a pretty nice little  \n\nyeah it's a collapsible rod fishing 101 \nwith george here with okay salamander sam  \n\nso if you were if you were a first-time fisher how \nwould you do the casting here okay you pull the  \n\nthe bale open okay hold on to the line just with \nyour finger okay and then you can stand back up  \n\na little bit here take the the rod and let it \ngo right there nice and easy yeah and then you  \n\nstart reeling it in it's not very deep right \nhere but there we go nice if that feels better\n\noh that wasn't bad yeah\n\ngood good one that was a good one that \nwas your best one that's my best one there  \n\nyou go this one two finishing on \na high note yeah it's it's the uh  \n\ncheers cheers father-son weight loss challenge \ncompleted and now we're enjoying a local beer  \n\npickaroon's man's best friend yeah and uh you \nknow we couldn't be happier we couldn't be  \n\nhappier just think about this challenge \nthat we set for each other we thought  \n\nnow would be a great summer to improve our \nhealth yeah to lose some weight but to do it  \n\nslowly and responsibly over a period of time we \nweren't trying to to drop like 20 or 30 pounds  \n\nin a month we gave ourselves all of the summer \nand even a little bit into the fall three months  \n\nyeah basically just over roughly about three \nmonths a little bit a little bit under three  \n\nmonths yeah i'd say about 80 days yeah and we also \ntook time off when we went to gram and end yeah  \n\nwe went to nova scotia we gorged i went to nova \nscotia on a work project and i absolutely gorge  \n\nso it even showed that like even with a little bit \nof some setbacks yeah we could still do it because  \n\nwe jumped off and jumped off the rails for a while \nyeah got it right back on cheers and i gotta hand  \n\nit to you if i was the hair in this race where i \nwas trying to always cheat a little bit in terms  \n\nof like putting in extra exercise and doing \nthis and that trying to drop a little bit more  \n\nyou were like the studio and you ended up i i \nmean i hit my 25 pound challenge but you lost  \n\nalmost 35 almost 35 pounds yeah well since \njune 12th yeah just i'm i'm a a fraction  \n\nof a pound less than 35. 211 pounds to 177. that's \nunbelievable so i like it it's really inspired me  \n\nseeing you do something like that and i think \nit's amazing because you're telling me that  \n\nthis is the lowest weight you've been in 50 years \nprobably 50 years yeah something like that and uh  \n\nit wasn't that hard it really wasn't that \nhard all i had to do was start fasting from  \n\nsupper yeah all the way to breakfast with \nnothing in between i'd say except for three  \n\nor four days yeah i did that and uh you know you \nwere remarkably disciplined there were a couple  \n\ncheat nights we had as a family and we we got into \nthe chips we got into the licorice the chocolate  \n\nand i didn't and you didn't i didn't participate \nso you had you had your very very unusual thing  \n\nbut you showed tremendous commitment \nand discipline to the project and uh i'm  \n\nreally i was really impressed by that and now uh \nbecause of this we're wearing different clothes  \n\nlike i'm back into a size 32 i get a 30 you're \nyou're in a 30 like i have four i gave you my my  \n\nshorts that were too tight for me when i started \nthis challenge yeah and now you're you fit into  \n\nthem yeah like to be a 34 inch waist for me 38 \nto a 34 yeah that's amazing one short summer  \n\ni went from uh i went from a 36 down to a 32 when \ni came back from argentina i was even heavier so  \n\ni officially started this challenge at 190 but \nwhen i came back from argentina earlier this  \n\nyear in january i was 200 yeah i was 200 pounds \nso i'm down i mean i'm down considerably and now  \n\nthe phase that i'm in is that i i want to defend \nthis weight i want to keep it yeah and i want to  \n\nkeep it and i think what i have to do from here \non in is i'd like to lose a little bit more but  \n\ni i want to add flexibility yeah i want to gain \na little bit of muscle mass back and uh tone  \n\nit yeah and make sure that you know that i'm a \nlittle bit stronger than what i am right now like  \n\ni'm just a bag of bones like compared to what i \nwas before you know well the thing is when when  \n\nyou're doing challenges like this it's just phase \none yeah you've got phase two three three yeah and  \n\nso yeah it'll be what we've what we're actually \ngoing to be doing to keep ourselves accountable  \n\nis we've created a google spreadsheet a google \ndocument where we have the entire calendar for the  \n\nwhole year where we can weigh in daily uh there's \na section for for dad and sam so we can't cheat  \n\nyeah well you know what we're gonna do if we're \nlike going up five pounds or something i'm gonna  \n\nsend a little message on facebook and be like wow \nthose are some nice snacks you're eating at night  \n\nor how about how about those those christmas \ndinners or whatever yeah but you know the message  \n\nthat we want to save i mean i'm i'm 69 years \nold yeah you're 38 38 yeah and almost 39. we can  \n\nand you know a lot of people say well it's really \nreally hard to lose weight when you get to my age  \n\nwell yeah it is but you know if you got a program \nyou got something that works yeah you can do it  \n\nand it's really the the other the other message \ni want to say if we can do it anybody can do it  \n\nyeah i agree i couldn't agree more because \nwe i mean we're two guys that love our food  \n\nwe love to eat both of us are the types of people \nwe can we can eat people under the table we can  \n\neat people under the table if you go if you rewind \nthe clock like 20 years ago over 20 years ago  \n\nwe used to be the types of guys that could eat \na family-sized pizza each each and we did i  \n\nremember we used to order it when we used to live \nin gold river we used to order two for one pizzas  \n\non a friday night one for you and one for me and \nthen we we would still have room for ice cream  \n\nand cookies later on in the evening i mean our \nappetites are enormous like we can really put away  \n\nthe food and what we did though was we committed \nto being disciplined we committed to the system  \n\nand uh i i found your program especially good \nbecause you gave yourself a little bit of fruit in  \n\nthe morning yeah and then we had the healthy lunch \nplatters and healthy supper the kitchen cover  \n\nclosed after supper and day after day after day \njust to bring it back a little further to rewind  \n\nit a little bit further at age 50 i was 255 pounds \nokay and now at age 69 that's what 19 years later  \n\nyeah i'm 177. so there you go wow i said \nthat i have to get better now i have to lose  \n\ni knew that you know that i shouldn't be \n211 i knew that i should be around 180 or  \n\nbetween 170 and 180 and so i said well how \ndo i get there well i know how to get there  \n\nyou know i just got to stop the snacking at \nnight yeah some of the fasting the fasting was  \n\nthe key fasting was the key last thing was the \nkey because uh you know you you stop eating uh  \n\nand you really don't need anything more after \nthat you know you've had enough that's great so  \n\nwe did we did just what a lot of people also call \ntime-restricted eating we were basically on a 16-8  \n\nratio we were eating within an eight to nine hour \nwindow yeah and we were fasting 15 to 16 hours  \n\non an average day and we found it easy because we \nwould have supper at five and usually we go to bed  \n\nat ten or eleven so maybe the most willpower we \nprobably had was around nine or ten at night yeah  \n\nbut then you're so close to going to bed that if \nyou've made it that far in the day you know you've  \n\nlost weight you know you've had a really good day \nnutrition-wise health-wise it's easy i found it  \n\npersonally for me i found it easily easy at that \ntime of night to just be like you know what i feel  \n\nlike i could eat a snack but i'm just not going \nto another another little helpful tip right after  \n\nsupper brush your teeth and that tells you that \nthere's no more food going on game over at night  \n\ncame over after that okay yeah yeah i mean i think \nthe other aspect that we haven't talked about that  \n\nmade this work for us was that we turned this into \na challenge yeah we it's good to have some like a  \n\nperson a person to challenge you yeah it's good \nit's good to and and you know like we helped each  \n\nother yeah and uh you know we lifted up each other \nand we uh we exactly right because we had a couple  \n\nroadblocks like one of them was we came back from \ngrand manan the trip where we went for five or six  \n\ndays and we we put on like seven or eight pounds \nyeah we did but we got right back on the program  \n\nand within like a week to ten days we not only \nlost that but we were at our lowest weights at  \n\nthat particular point in time yeah when you go to \ngrandma you don't have to gain that much weight  \n\nwe indulged we really indulged while we were \nthere and then uh and we thoroughly enjoyed  \n\nit yeah it was a it was a good break \nyou know and uh thank you grandma nan  \n\nit was awesome yeah we had to go back there \nyeah anytime any time yeah and and also i  \n\ni mean if if you thought you indulged in grandma \nthen what i did in nova scotia was even more  \n\nyeah yeah you saw the video of our halifax guy \nthat's gonna be on our other channel samuel and  \n\naudrey audrey and i just went to town with the \nfood and it was a culinary based work project so  \n\nthe expectation was that we were gonna eat and for \nthose two weeks i just said you know what forget  \n\nit forget the protocol i'm just gonna enjoy and \ndon't yeah i didn't want to feel um restricted  \n\nby that by that particular project and halifax \nrestaurant scene is unbelievable compared to  \n\nfredericton okay oh come on fredericton's pretty \ngood federation's pretty good but halifax halifax  \n\nsteps up yeah but halifax is a bigger city yeah so \nyeah anyways yeah that concludes our weight loss  \n\nchallenge and here's to you here's two years to \nyou all anybody that tries to do something about  \n\ntheir yeah their weight or their you know their \nwhatever you know if they try to improve their  \n\nlife or their lifestyle here's to you here's to \nyou we were we're posting to you a cheer it's not  \n\njust us but to you and the message that you said \nearlier on if we can do it you can do it anybody  \n\ncan do it anyone we hope this has inspired you \nguys and what it whatever it is that you want to  \n\ndo whether it's weight loss or learn a language \nor study or do something change your lifestyle  \n\nchange your lifestyle to the better yeah if you're \nif you're looking to improve set a challenge for  \n\nyourself hold yourself accountable and just go out \nand do it that's that's what we did and um yeah  \n\nthat's our take-home message yeah and if you can \ngrab a partner to uh do the challenge with it'll  \n\nhelp you get through it all right one more cheers \none more cheers bye guys thanks for watching guys\n\nyou", "srt": "1\n00:00:00,080 --> 00:00:04,560\nhey guys i know you're used to seeing travel \nand food videos on this channel but we've got  \n\n2\n00:00:04,560 --> 00:00:09,920\na special episode for you this time around \nmy dad and i decided to embark upon a weight  \n\n3\n00:00:09,920 --> 00:00:15,520\nloss challenge this past summer and fall to \nimprove our health by eating clean exercising  \n\n4\n00:00:15,520 --> 00:00:21,360\nand eliminating bad habits with the father and son \nchallenge of losing a combined 50 pounds we gave  \n\n5\n00:00:21,360 --> 00:00:26,480\nourselves a target that would inspire us to make \nsome necessary changes in our lives we're in no  \n\n6\n00:00:26,480 --> 00:00:31,440\nway shape or form health professionals so consult \nwith your doctor or nutritionist if you want  \n\n7\n00:00:31,440 --> 00:00:37,200\nto try something similar in this video we show \neverything from the food we ate the exercises that  \n\n8\n00:00:37,200 --> 00:00:42,960\nhelp us to shed unwanted pounds and the challenges \nwe encountered along the way turning this into a  \n\n9\n00:00:42,960 --> 00:00:49,200\nchallenge kept us both accountable and our message \nto you is simple and clear we're just regular guys  \n\n10\n00:00:49,200 --> 00:00:56,000\nthat love to eat so if we can do it anyone can do \nit now on to the challenge hey hey guys greetings  \n\n11\n00:00:56,000 --> 00:01:01,840\nfrom fredericton new brunswick canada i'm with my \ndad right now how you doing well i'm doing great  \n\n12\n00:01:01,840 --> 00:01:06,960\nyeah it's great to see you again it's been \nit's been too long yeah it's almost uh not  \n\n13\n00:01:06,960 --> 00:01:12,160\nquite a year but it's it's getting pretty close \nyeah vancouver island was the last time so it's  \n\n14\n00:01:12,160 --> 00:01:17,840\ngreat to be back home and unlike most episodes \nwhere we're filming travel and food videos we've  \n\n15\n00:01:17,840 --> 00:01:23,680\ngot a special challenge we're actually going to \nbe doing a father and son weight loss challenge  \n\n16\n00:01:23,680 --> 00:01:30,080\nwe want to shed a combined 50 pounds that's right \nyeah and like father's day just passed and yeah  \n\n17\n00:01:30,080 --> 00:01:37,040\nwe uh we normally exchange gifts or or \ni usually get together so we decided to  \n\n18\n00:01:38,000 --> 00:01:43,040\nhave a unique uh present and what the \npresent is they're present to each other  \n\n19\n00:01:43,040 --> 00:01:49,760\nright which is we're gonna try to lose 25 pounds \neach yeah or combine 50 uh within two months  \n\n20\n00:01:49,760 --> 00:01:54,240\nyeah we're really excited about it we're looking \nforward to uh to the challenge we're going to show  \n\n21\n00:01:54,240 --> 00:02:00,720\nthe entire process like the behind the scenes the \ncooking the exercise the weigh-ins ups and downs  \n\n22\n00:02:00,720 --> 00:02:07,280\nbasically everything i'm really enthusiastic \nabout it and let's go let's do it well moments  \n\n23\n00:02:07,280 --> 00:02:12,240\nof truth we had our very first weigh-ins this \nmorning and what did you start off at i started  \n\n24\n00:02:12,240 --> 00:02:19,920\noff at 206 which is five pounds less than what i \nstarted tracking with i started tracking on june  \n\n25\n00:02:19,920 --> 00:02:25,760\nthe 12th yeah and i was 211 so i get five pounds \nin the bank yeah we're giving you credit because  \n\n26\n00:02:25,760 --> 00:02:30,560\nyou've been a good boy lately so yeah you \nalready get five pounds of credit i don't  \n\n27\n00:02:31,200 --> 00:02:36,160\ni'll explain why and for me my very \nfirst morning weigh-in was 190 pounds  \n\n28\n00:02:36,160 --> 00:02:41,280\nexactly wow and it's not bad but you know what \ni had gone down a little bit lower and i've been  \n\n29\n00:02:41,280 --> 00:02:46,560\nkind of trending in the other direction unlike \nyou so i get zero credit and the other thing  \n\n30\n00:02:46,560 --> 00:02:52,240\ni'd like to mention is that we are in no way \nshape or form health experts we're not doctors  \n\n31\n00:02:52,240 --> 00:02:56,400\nwe're not nutritionists so if you're thinking \nof doing like a weight loss protocol yourself  \n\n32\n00:02:56,400 --> 00:03:00,240\nyou should definitely consult your own physician \nand nutritionist before starting we're not going  \n\n33\n00:03:00,240 --> 00:03:05,760\nto tell you anything you don't already know right \nso there you go that's true that's true well good  \n\n34\n00:03:05,760 --> 00:03:11,520\nmorning good morning how are you feeling this \nmorning a little uh tired but uh not too bad  \n\n35\n00:03:11,520 --> 00:03:17,040\nnormal i guess i haven't had my coffee yet so \nyeah we're kind of like bears without our coffee  \n\n36\n00:03:17,040 --> 00:03:21,760\nthat's right so anyways we thought we'd show a \ncomplete day in the life including what we have  \n\n37\n00:03:21,760 --> 00:03:27,840\nfor breakfast lunch and dinner also what we do for \nexercise and yeah we're gonna get started with a  \n\n38\n00:03:27,840 --> 00:03:33,440\nbit of coffee and a bit of fruit okay let's \nget going oh breakfast of champions yeah so  \n\n39\n00:03:33,440 --> 00:03:38,480\ni normally just have fruit now in in the morning \njust a small plate two varieties of grapes  \n\n40\n00:03:39,040 --> 00:03:44,480\nand some cherries and that's uh they'll \nthat'll do me till uh until noon till noon  \n\n41\n00:03:44,480 --> 00:03:51,760\nyeah and i've already had a about a 13 to 14 \nhour fast from uh from last night's supper so  \n\n42\n00:03:52,400 --> 00:03:58,320\nright you usually have supper between five and six \nyeah and we're trying not to have a single morsel  \n\n43\n00:03:58,320 --> 00:04:04,320\nafter that yeah and then breakfast typically maybe \nbetween eight and nine yeah on an average day  \n\n44\n00:04:04,320 --> 00:04:10,480\nyeah along with with some coffee as well yeah dark \ncoffee like nothing nothing had nothing in it yeah  \n\n45\n00:04:10,480 --> 00:04:17,520\nnothing added no sugar no milk no no fun stuff in \nthere it's called black coffee yeah yeah yeah just  \n\n46\n00:04:17,520 --> 00:04:23,920\nstraight up and my breakfast is just as simple \nas yours you have two items of fruit same with  \n\n47\n00:04:23,920 --> 00:04:29,440\nme i basically take a banana granny smith apple \ntypically and that's all i'm having as well we're  \n\n48\n00:04:29,440 --> 00:04:34,720\ntrying to keep breakfast nice and light so that \nwe can burn a lot of calories like especially if  \n\n49\n00:04:34,720 --> 00:04:40,320\nyou think of the fasting window we've had between \ndinner and breakfast and then having a fairly low  \n\n50\n00:04:40,320 --> 00:04:48,240\ncalorie breakfast hi i'm just by the st john river \non my bike i just i just got off my bike and uh i  \n\n51\n00:04:48,240 --> 00:04:54,160\njust came across the uh the old train bridge which \nis probably the most important recreational spot  \n\n52\n00:04:54,160 --> 00:05:00,960\nin the whole city okay yeah really it is it's a \nlink that links the north and south but it also  \n\n53\n00:05:00,960 --> 00:05:06,400\njust it's just a meeting place for everybody \neven for tourists on on a warm summer night  \n\n54\n00:05:06,400 --> 00:05:10,080\nwhen it's humid that's the best place \nto be right in the middle of that bridge  \n\n55\n00:05:10,080 --> 00:05:15,360\nbecause you always get a breeze okay probably the \nonly other city in canada that has the trails that  \n\n56\n00:05:15,360 --> 00:05:20,480\nfredericton has is ottawa okay so we're they \nhave one up on us but we're probably number two  \n\n57\n00:05:21,120 --> 00:05:28,640\nthe network of uh trails goes runs east-west \nnorth-south and it connects up to highways  \n\n58\n00:05:28,640 --> 00:05:34,640\nmy most favorite ride is to the north which is \nalong the nashua river that's a beautiful ride  \n\n59\n00:05:34,640 --> 00:05:41,200\nyeah you get out there you can go as far as uh \nthe bottom of mountain hope which is uh there's  \n\n60\n00:05:41,200 --> 00:05:46,720\na brand new bridge there from downtown and back \nit's about 50k ride so it's just an excellent  \n\n61\n00:05:46,720 --> 00:05:51,840\nride so biking is definitely your preferred \nexercise oh definitely riding riding my bike  \n\n62\n00:05:51,840 --> 00:05:58,880\nreally allows me to do uh you know more than an \nhour or two exercises like to do the 50k ride  \n\n63\n00:05:58,880 --> 00:06:03,920\nit's about maybe two and a quarter hours so yeah \nthat's a good workout and have you found that the  \n\n64\n00:06:03,920 --> 00:06:08,400\nriding your bike has helped you with your weight \nloss as well definitely like if if i'm doing the  \n\n65\n00:06:08,400 --> 00:06:14,000\nuh the 50k ride i always leave a pound behind \non the trail wow that's that's what i call  \n\n66\n00:06:14,000 --> 00:06:19,200\nit that's amazing so what's going to happen now \nis i'm going to walk back home and you're going  \n\n67\n00:06:19,200 --> 00:06:23,120\nto do your real bike ride i'm going to continue \nwith my real bike ride yeah that's excellent  \n\n68\n00:06:23,840 --> 00:06:28,080\ni'll see you back at the ranch there in about \nan hour bud yeah and we're going to have lunch  \n\n69\n00:06:28,080 --> 00:06:33,600\ntogether okay see ya see ya all right guys so we \ngot our exercise in this morning we've worked up  \n\n70\n00:06:33,600 --> 00:06:39,440\na bit of an appetite and i'm going to show \nyou i call this the wheel of fortune platter  \n\n71\n00:06:39,440 --> 00:06:43,600\nand basically it starts off with fermented \nvegetables i'm going to be adding a little  \n\n72\n00:06:43,600 --> 00:06:51,280\nbit of kimchi okay and then i'm going to be \nadding sauerkraut we also have pickled beets  \n\n73\n00:06:51,840 --> 00:06:56,320\nso those are the first three items then we're \ngoing to be putting some chopped up vegetables  \n\n74\n00:06:56,320 --> 00:07:03,040\nwe've got cucumber celery a little bit of tomato \nlettuce and carrot so lots of fresh veggies okay  \n\n75\n00:07:03,040 --> 00:07:08,880\nthen what we'll have to dip those into a little \nbit of hummus and then we're going to move on  \n\n76\n00:07:08,880 --> 00:07:15,840\nin the platter to a little bit of fruit we've got \ncherries two different kinds of grapes green and  \n\n77\n00:07:16,640 --> 00:07:22,400\nred and then we move on to uh healthy protein \nand fats so we're gonna have there's some  \n\n78\n00:07:22,400 --> 00:07:28,400\nbrazil nuts and some cashews in here we'll \nbe adding salted almonds and because we're  \n\n79\n00:07:29,040 --> 00:07:33,200\non our diet protocol we're not going to \nbe putting too much of this on the plate  \n\n80\n00:07:33,200 --> 00:07:39,680\nsome raw pumpkin seeds we also have some peanuts \nwith sea salt and cracked pepper black pepper  \n\n81\n00:07:40,480 --> 00:07:47,680\nand walnuts wow so what what i normally do \nfor for for my mom's plate is i give her  \n\n82\n00:07:47,680 --> 00:07:51,840\na tiny treat at the end that's why i call it the \nwheel of fortune platter so she's going to have  \n\n83\n00:07:51,840 --> 00:07:56,880\nlike a mint or a piece of licorice because we're \non our protocol we're not going to have that so  \n\n84\n00:07:56,880 --> 00:08:01,440\nour wheel of fortune is probably our fruit and \nour nuts so you get a prize right at the end of  \n\n85\n00:08:01,440 --> 00:08:06,720\nthe plate right yeah yeah yeah it's uh just i \ni don't know why i thought of that as a healthy  \n\n86\n00:08:06,720 --> 00:08:11,600\nway of having uh having lunch so you kind of work \nyour way around here to the little treat at the  \n\n87\n00:08:11,600 --> 00:08:15,760\nend you gotta sell you gotta sell the plate yeah \nso i'm gonna prepare it and i'll show you what  \n\n88\n00:08:15,760 --> 00:08:22,640\nit looks like when it's all done your wheel of \nfortune platter food platter has been served wow  \n\n89\n00:08:23,760 --> 00:08:28,080\nthat looks awesome sam does that look \ngood it's uh we kind of went all out we  \n\n90\n00:08:28,080 --> 00:08:32,640\nput a little bit more vegetables and we also \nhave the special ingredient of mackerel which  \n\n91\n00:08:32,640 --> 00:08:40,320\nyou requested i can't remember the last time \ni had mackerel never never from a can wow i we  \n\n92\n00:08:40,320 --> 00:08:46,000\ncaught some fresh mackerel like a long long time \nago go ahead and dig in wow well just wait i just  \n\n93\n00:08:46,000 --> 00:08:51,760\nwanted to add one more thing all right okay just \na little bit of pepper ground pepper for the for  \n\n94\n00:08:51,760 --> 00:08:56,480\nthe veggies do you have any favorite items on the \nplate that you that you enjoy the most well i'll  \n\n95\n00:08:56,480 --> 00:09:02,960\ntell you what i love i love anything pickled yep \nokay so i like that love hummus i like everything  \n\n96\n00:09:02,960 --> 00:09:09,280\nsuper healthy lots of variety and also easy to \nprepare it just took me maybe five ten minutes  \n\n97\n00:09:09,280 --> 00:09:14,000\nto whip the sauce that's awesome and look at the \nvariety on that plate so yeah this is what our  \n\n98\n00:09:14,000 --> 00:09:19,040\ntypical lunch has been looking like um the only \ntime we don't eat this is if we have leftovers  \n\n99\n00:09:19,040 --> 00:09:25,040\nfrom uh from the supper from the night before but \ni'd be i'd say we have platters between between  \n\n100\n00:09:25,040 --> 00:09:31,520\nfour to six times a week yeah depending on on that \nsituation right all right and it's time for supper  \n\n101\n00:09:31,520 --> 00:09:37,120\nand so we're going to be making a chicken stir fry \nas we had mentioned earlier my mom's already done  \n\n102\n00:09:37,120 --> 00:09:44,000\nall the prep for us which is amazing so basically \ni have a bowl of mushrooms yellow peppers  \n\n103\n00:09:44,000 --> 00:09:51,840\nchives and onions so i'm going to be cooking those \nup but before i do that i'm going to be making  \n\n104\n00:09:51,840 --> 00:09:58,240\na stir-fry sauce that calls for a bit of peanut \nbutter it also costs calls for sesame oil soy  \n\n105\n00:09:58,240 --> 00:10:05,120\nsauce beef broth crushed red pepper flakes \nand garlic and ginger so i'm going to go ahead  \n\n106\n00:10:05,120 --> 00:10:09,600\nand prepare that sauce and we'll pick it up \nfrom there all right so we have made the sauce  \n\n107\n00:10:09,600 --> 00:10:13,360\nsmells so good but this is actually going to be \none of the last stages first what we're going  \n\n108\n00:10:13,360 --> 00:10:17,680\nto do is we're going to cook up the vegetables \ni'm going to pour a little olive oil in the pan  \n\n109\n00:10:17,680 --> 00:10:21,920\ncook them up the chicken's already been pre-cooked \nand throwing the sauce on will be the last stage  \n\n110\n00:10:21,920 --> 00:10:27,920\nokay so we're at the final stages i have added \nthe sauce i've throw i threw in a couple handfuls  \n\n111\n00:10:27,920 --> 00:10:33,040\nof cashews it is smelling good guys this is \ngonna be our dinner we're gonna we're gonna  \n\n112\n00:10:33,040 --> 00:10:37,120\nend things right here but what we're gonna be \ndoing is just putting a little bit on our bowl  \n\n113\n00:10:38,640 --> 00:10:44,320\nvery good everything blends really well together \nnice all right so that is a full day of eating we  \n\n114\n00:10:44,320 --> 00:10:49,360\nshowed you breakfast lunch and dinner and we will \nuh we'll pick it up with uh with something else  \n\n115\n00:10:49,360 --> 00:10:54,480\na few days later all right guys so the whole \npoint of this challenge we still haven't talked  \n\n116\n00:10:54,480 --> 00:11:00,000\nabout the why why we're doing it yeah and \num yeah there's some very specific reasons  \n\n117\n00:11:00,000 --> 00:11:07,760\nso uh i guess i'll go first so basically in my \nearly 30s i gained quite a bit of weight i put on  \n\n118\n00:11:07,760 --> 00:11:13,840\n20 30 even sometimes like when when i was at \nmy heaviest even more than 40 pounds from what  \n\n119\n00:11:13,840 --> 00:11:21,040\nmy ideal set point was in my 20s yeah and i've \nhad a lot of unsuccessful attempts to to try to  \n\n120\n00:11:21,040 --> 00:11:26,800\nlose that weight so when audrey and i have been \nin between trips i've often tried some extreme  \n\n121\n00:11:26,800 --> 00:11:33,520\nprotocols that have involved like really serious \ncalorie restriction yeah along with heavy duty  \n\n122\n00:11:33,520 --> 00:11:40,000\nexercise and i found that to be my breaking point \nthat's almost never worked for me you just didn't  \n\n123\n00:11:40,000 --> 00:11:45,120\nbalance out it yeah the reason being is that \nwhen i when i do a lot of jogging or weight  \n\n124\n00:11:45,120 --> 00:11:50,960\nlifting like like heavy duty exercise it really \nincreases my appetite and when i when i keep my  \n\n125\n00:11:50,960 --> 00:11:57,760\ncalories really low for three or four days i'm \nsore i'm tired i'm irritable and eventually i kind  \n\n126\n00:11:57,760 --> 00:12:04,160\nof reach a breaking point and i go out and have a \ncheat day have a binge day and then basically yeah  \n\n127\n00:12:04,160 --> 00:12:10,080\ni basically reverse almost all of the all the \nweight loss i've had kind of the classic yo-yo  \n\n128\n00:12:10,080 --> 00:12:17,760\ndies so maybe i'll take two steps forward one step \nback two steps forward two steps back so the the  \n\n129\n00:12:17,760 --> 00:12:24,640\nresults haven't haven't always been there so this \ntime around what i'm doing is i'm focusing more on  \n\n130\n00:12:25,360 --> 00:12:32,720\nlower calorie restriction with very light \nimpact and exercise okay so instead of doing  \n\n131\n00:12:32,720 --> 00:12:37,840\njogging and weightlifting and things like \nthat i'm just doing low impact walking  \n\n132\n00:12:38,400 --> 00:12:44,480\nand stretching and things that that are just \nthat don't really increase my my appetite as much  \n\n133\n00:12:45,040 --> 00:12:51,760\nand i'm finding so far that it's been a lot easier \nyeah and i just eventually once i do reach my  \n\n134\n00:12:51,760 --> 00:12:57,280\ntarget weight like once we're done this challenge \ni will do the the the exercising again yeah but i  \n\n135\n00:12:57,280 --> 00:13:03,200\nwant to save that until until i reach my goal you \ncan also do some strengthening exercises as well  \n\n136\n00:13:03,200 --> 00:13:10,000\nright so i wanted to mention um in the past \nthat in my early 20s i did put on some weight  \n\n137\n00:13:10,000 --> 00:13:17,920\nin university and i successfully lost it probably \nabout 20 to 25 pounds at the time and i kept that  \n\n138\n00:13:17,920 --> 00:13:26,000\nweight off for almost eight nine years so i i \nreached that i reached that goal and i had my  \n\n139\n00:13:26,000 --> 00:13:31,840\nmy new set point and i kept it off so a big part \nof this challenge for me is not just going to be  \n\n140\n00:13:31,840 --> 00:13:38,240\nthe challenge itself but wanting to maintain this \nnew set point and i'm also just very much looking  \n\n141\n00:13:38,240 --> 00:13:44,240\nforward to the the health benefits that come with \nthis just to feel to feel slimmer to feel trimmer  \n\n142\n00:13:44,240 --> 00:13:51,120\nto feel more fit and to hopefully have more \nenergy for me the reason why i want to do this  \n\n143\n00:13:51,120 --> 00:13:57,760\nweight challenge is that i have a diabetes 2 \ncondition and i've had since i've been 50 years  \n\n144\n00:13:57,760 --> 00:14:08,560\nold and now i'm 68 anything i can do to help my uh \nmy intake and my exercise puts a lot a lot less uh  \n\n145\n00:14:08,560 --> 00:14:15,440\nstress or pressure on my diabetes and right it's \nvery helpful yeah we've we've heard information  \n\n146\n00:14:15,440 --> 00:14:21,520\nthat like weight loss can can very much help \nit also i think the like with my challenge  \n\n147\n00:14:21,520 --> 00:14:26,800\nof not binge eating you're you've been working \non a different lifestyle change i used to just  \n\n148\n00:14:26,800 --> 00:14:32,240\nhave like a carb and and fruit in the morning \nso i cut out the carb i just have fruit now  \n\n149\n00:14:32,880 --> 00:14:41,760\nand i have a light lunch yeah whatever whatever is \nthere sometimes leftovers but we've also included  \n\n150\n00:14:42,320 --> 00:14:46,880\nthe wheel of fortune tray i think one of the \nbiggest changes though has been for you has been  \n\n151\n00:14:47,440 --> 00:14:54,160\nyou haven't been snacking at night anymore yeah \nexactly i've had a normal sized uh supper and then  \n\n152\n00:14:54,880 --> 00:15:01,680\nfrom there on uh i i've i've cut out the snacking \nat night which was my biggest nemesis i think so  \n\n153\n00:15:01,680 --> 00:15:10,000\ni've been successful since june 12th uh to do that \nand uh my results have been surprisingly good so  \n\n154\n00:15:10,000 --> 00:15:15,920\nyeah you've you've been amazingly disciplined and \ni gotta give you huge credit for that well it's uh  \n\n155\n00:15:16,880 --> 00:15:24,480\nfor me if i get on the right track and i \ntrack myself and if i stay on that right track  \n\n156\n00:15:24,480 --> 00:15:30,240\nthat's when the results start showing up and \nuh if i can do that then i'll be okay what the  \n\n157\n00:15:30,240 --> 00:15:34,800\nother thing i wanted to talk to you about was \num almost 10 years ago you did something really  \n\n158\n00:15:34,800 --> 00:15:40,240\ninspiring you had your your high school was \nit your 40th high school reunion yeah it was  \n\n159\n00:15:40,240 --> 00:15:45,600\nhappening ontario the high school reunion \nin in kappa ontario and what i did was  \n\n160\n00:15:46,240 --> 00:15:55,120\nagain i i set up a tracking program for myself and \ni made a a blog site and it took a lot of pictures  \n\n161\n00:15:55,120 --> 00:16:03,120\nput some music on the blog site and i also put in \nbrackets what my weight loss or what my weight was  \n\n162\n00:16:03,120 --> 00:16:12,400\nduring that time right so yeah i went from about 2 \n12 down to 185 wow 185 was the reason why i wanted  \n\n163\n00:16:12,400 --> 00:16:19,120\nto get to 185 was uh that was my my weight when \ni graduated from high school so oh that's amazing  \n\n164\n00:16:19,120 --> 00:16:23,520\ni was able to i was able to do it yeah i \nremember you told me that some of your uh  \n\n165\n00:16:23,520 --> 00:16:27,920\nsome of the people who hadn't seen you in almost \n40 years thought i thought you look great look why  \n\n166\n00:16:27,920 --> 00:16:34,560\nyou look the only campus yeah i i i wish i had \na stayed that way but unfortunately i got back  \n\n167\n00:16:34,560 --> 00:16:38,880\nto the same old habits that it did it is what \nit is yeah i mean this is why we're doing this  \n\n168\n00:16:38,880 --> 00:16:44,080\nchallenge again and i think what's been helping \nus for this particular challenge is just the fact  \n\n169\n00:16:44,080 --> 00:16:49,840\nwe're doing it together we can we can help \neach other we can uh humor each other we can  \n\n170\n00:16:51,200 --> 00:16:57,760\nyeah we can provide encouragement and track \neach other attract each other too so uh the  \n\n171\n00:16:57,760 --> 00:17:03,920\nfact that we're doing it together the fact it's \na father-son project has made it um not only more  \n\n172\n00:17:03,920 --> 00:17:10,320\nenjoyable but i think it's going to ultimately \nlead to the successes so one of the first things  \n\n173\n00:17:10,320 --> 00:17:14,320\nthat we're going to show you in the kitchen is \na drink we've been having at night it really  \n\n174\n00:17:14,960 --> 00:17:20,880\nis helpful for digestion yeah and uh it's been \nworking for us now we've been doing this for  \n\n175\n00:17:21,680 --> 00:17:27,040\nalmost two and a half years wow so a family \nfriend introduced this to you yeah that's right  \n\n176\n00:17:27,040 --> 00:17:30,960\nyeah so we're going to show you the whole process \nin case you're not familiar with kefir it's  \n\n177\n00:17:30,960 --> 00:17:35,920\nbasically there's kefir greens we're going to be \nmaking a water kefir you can also do milk kefir  \n\n178\n00:17:35,920 --> 00:17:39,680\nbut um yeah basically it's fermented \ngreens and it's supposed to give you  \n\n179\n00:17:39,680 --> 00:17:43,920\naid in digestion i think it increases your \nprobiotics so yeah we're going to show the  \n\n180\n00:17:43,920 --> 00:17:49,120\nwhole process because my dad makes it himself \nthis is a lineup that we use to make the kefir  \n\n181\n00:17:49,920 --> 00:17:56,800\nwe have pure water that's filtered we \nhave organic raisins organic apricots  \n\n182\n00:17:57,680 --> 00:18:05,200\nwe have organic molasses and we have organic sugar \nthat we use everything organic amazing now we use  \n\n183\n00:18:05,200 --> 00:18:10,880\nabout three quarters of a cup of sugar this is \nthe key for seeds that have been in the fridge  \n\n184\n00:18:10,880 --> 00:18:16,480\nfrom the last batch okay so the first thing i'm \ngoing to do is i'm going to pour those in there  \n\n185\n00:18:17,280 --> 00:18:23,360\nokay that's that's a nice big jar that's how we \nstart it yeah okay okay then the next thing we do  \n\n186\n00:18:23,360 --> 00:18:28,960\nput in the sugar it doesn't matter which order \nyou do it in as long as you get it all the way  \n\n187\n00:18:29,600 --> 00:18:33,360\nokay you got to make sure you eat it and then when \nit gets in there what i'm going to do is i'm going  \n\n188\n00:18:33,360 --> 00:18:38,720\nto put in some water okay right now pour that in \nso this process takes a couple of days is that  \n\n189\n00:18:38,720 --> 00:18:44,560\nright uh it takes three or four days depending \non how long you want the fermentation this is  \n\n190\n00:18:44,560 --> 00:18:51,040\nit's going to be a fermentation process okay take \nsome raisins this helps the fermentation process  \n\n191\n00:18:51,040 --> 00:18:59,840\nokay yep and then you take a few dried apricots \norganic put those in there drop them in molasses  \n\n192\n00:18:59,840 --> 00:19:05,520\nand it's about maybe two tablespoons of that \noh nice you got that down to a science yeah  \n\n193\n00:19:06,560 --> 00:19:09,760\nwow look at that you can see it actually \nyeah you can see it in there and see if  \n\n194\n00:19:09,760 --> 00:19:14,080\nit's seeping to the bottom oh look at that \neverything kind of mixes in together yeah\n\n195\n00:19:18,160 --> 00:19:23,200\ncloth and you've got a rubber elastic rubber \nelastic make sure that's down it'll be in the  \n\n196\n00:19:23,200 --> 00:19:29,040\ncupboard for three or four days depending on how \nmuch you like the fermentation process and we like  \n\n197\n00:19:29,040 --> 00:19:34,480\nit quite fermentably you like it if you like it \nfermented more than leave it in for four days  \n\n198\n00:19:34,480 --> 00:19:39,360\nif you don't like it quite so much then you can \nonly leave it for three days so basically what  \n\n199\n00:19:39,360 --> 00:19:43,520\nwe'll do is we'll pick it up at the next stage \nobviously we're going to give it a few days and  \n\n200\n00:19:43,520 --> 00:19:51,840\nwe're also going to try it on camera okay time for \na kefir update yes uh the kefir is fully fermented  \n\n201\n00:19:52,560 --> 00:19:59,040\nready to be processed yeah i'm ready unveiling \nof it right here i'm ready everything has risen  \n\n202\n00:19:59,040 --> 00:20:06,320\nto the top the uh some of the seeds are up there \nbut uh all the uh all the dry fruit apricots are  \n\n203\n00:20:06,320 --> 00:20:10,480\nup there some raisins are up there as well we \nhad mentioned one of the reasons you were doing  \n\n204\n00:20:10,480 --> 00:20:16,000\nthis challenge was that you wanted to improve \nyour your your type 2 diabetes your blood sugar  \n\n205\n00:20:16,000 --> 00:20:23,200\nlevels yeah and you just had a and your doctor \ntalked to your talk to the doctor on your phone  \n\n206\n00:20:23,200 --> 00:20:30,640\ntoday what what were the results well the results \nwent from over eight uh blood sugar down to 6.3  \n\n207\n00:20:30,640 --> 00:20:34,720\nand that's normal that's one month yeah that's \njust one month that was just one month of being  \n\n208\n00:20:34,720 --> 00:20:38,560\non this protocol when you do your next reading \nyou're going to have probably three months of  \n\n209\n00:20:38,560 --> 00:20:42,640\nthis yeah my doctor's going to fall off your \nchair it's amazing here's a strainer yeah i've  \n\n210\n00:20:42,640 --> 00:20:52,560\ngot a large bowl yeah a large strainer and i just \nwell that's a huge pour it in wow and uh this here  \n\n211\n00:20:52,560 --> 00:20:58,640\nthis is our kefir container right over here \npour that right in directly directly right  \n\n212\n00:20:59,680 --> 00:21:05,520\nlet's fill it up well all this time has led up \nto this moment right yeah so this is just poured  \n\n213\n00:21:05,520 --> 00:21:10,320\nstraight in this is the final product right \nhere it's uh ready for drinking we've had our  \n\n214\n00:21:10,320 --> 00:21:16,560\nsupper and now it's a little bit after supper \nso you can have a drink of this it's a little  \n\n215\n00:21:16,560 --> 00:21:24,560\nsour but it helps digestion it also increases \nyour probiotics it's natural and something you  \n\n216\n00:21:24,560 --> 00:21:28,480\nneed something something you can make great in \nyour own you basically make it faithfully as  \n\n217\n00:21:28,480 --> 00:21:32,720\nsoon as you run out you make the next batch make \nthe next match yeah okay friends so it's been a  \n\n218\n00:21:32,720 --> 00:21:37,360\nlittle while since we've done an update we decided \nto pick things up in the kitchen um you've got a  \n\n219\n00:21:37,360 --> 00:21:42,880\nspecialty dish that you're gonna be making for \nus i just i like to make hummus and uh it's a  \n\n220\n00:21:42,880 --> 00:21:47,840\nlittle bit different from most most other hummuses \neverybody can add their personal touch to it and  \n\n221\n00:21:47,840 --> 00:21:52,880\ni've i've done that to to mine so we're right \nin the kitchen i'm gonna go behind the camera  \n\n222\n00:21:53,520 --> 00:21:58,960\nand you're gonna show uh how you make it okay \nso first first thing i do is i take about three  \n\n223\n00:21:58,960 --> 00:22:05,440\nor four cloves and i chop them up real finely and \ni'm just holding garlic yeah closing garlic yeah  \n\n224\n00:22:06,080 --> 00:22:12,720\ngarlic is in there and i i have a juicer here \na natural juicer so this is basically lemons  \n\n225\n00:22:12,720 --> 00:22:18,400\nyeah i usually take two lemons two full lemons \nyeah okay and that makes it nice and zesty huh  \n\n226\n00:22:18,400 --> 00:22:24,400\noh yeah here's the juice from it right here \nwe'll pour that in and with the garlic and  \n\n227\n00:22:24,400 --> 00:22:35,600\nolive oil how much do you put in oh about maybe \nthat much over that much is next is tahini tahini  \n\n228\n00:22:36,480 --> 00:22:40,880\nwe have about two thirds of a \njar left so we're gonna put in\n\n229\n00:22:43,600 --> 00:22:56,480\none one heaping tablespoon two two heaping \ntablespoons three and one more we have the basic  \n\n230\n00:22:56,480 --> 00:23:02,000\ningredients in what i call there's two mixtures \nhere you have the uh you have this mixture which  \n\n231\n00:23:02,000 --> 00:23:10,880\nis uh got the tahini the garlic the lemon lemon \ni had one secret ingredient right here and it's  \n\n232\n00:23:10,880 --> 00:23:16,640\na little bit of cayenne pepper oh it gives it \nsome kick huh it'll slow burn all the way down  \n\n233\n00:23:17,760 --> 00:23:23,440\nthere guys we love we're a family that loves \nspicy food so okay the hand blenders are ready  \n\n234\n00:23:23,440 --> 00:23:30,320\nto go and i will use this also again when i \nwhen i add the chickpeas and everything okay\n\n235\n00:23:33,360 --> 00:23:39,600\nand that's good enough just one can of chickpeas \nand i've washed them off they're all drained okay  \n\n236\n00:23:39,600 --> 00:23:43,200\nnice one can i'm just gonna bring them over \nhere and i'm gonna put them in this dish  \n\n237\n00:23:43,840 --> 00:23:50,720\nbecause i'm gonna grind them up from from \nhere grind them and i use natural process  \n\n238\n00:23:51,920 --> 00:23:55,280\nyeah which is a masher a masher and i just grind  \n\n239\n00:23:55,280 --> 00:24:00,320\nyou're doing the the monster mash yeah i love \nballs this is the most the most physical part  \n\n240\n00:24:00,320 --> 00:24:04,080\nof the whole procedure right you've got \nto hurt you've got to earn that hummus  \n\n241\n00:24:04,080 --> 00:24:09,360\nand then we have a little bit of uh yogurt to add \nif we need to oh we've got greek yogurt yeah let's  \n\n242\n00:24:09,360 --> 00:24:14,080\nadd that we're gonna add the the mixture the \nuh and i'm just gonna add a little bit of greek\n\n243\n00:24:16,240 --> 00:24:23,200\nyogurt just to give it a little bit \nmore texture this is the final step  \n\n244\n00:24:23,200 --> 00:24:26,240\nafter that we can put it into \na container and start eating it\n\n245\n00:24:30,800 --> 00:24:34,880\nlook at that hummus guys yeah \nit's all uh it looks so good  \n\n246\n00:24:34,880 --> 00:24:41,280\nalready there it is ready yeah here's my \nspoon oh wow yeah we normally have this  \n\n247\n00:24:41,280 --> 00:24:45,840\nwith veggies or crackers or something but \nlet's taste it let's taste it on its own\n\n248\n00:24:49,520 --> 00:24:54,400\nit's got all the flavors all the flavors you want \nin there like you said it's way better than store  \n\n249\n00:24:54,400 --> 00:24:59,760\nbought there's no preservatives in that right no \nokay that's amazing and that's probably that's  \n\n250\n00:24:59,760 --> 00:25:04,560\nprobably going to last us maybe up to a week huh \noh yeah a few days for sure a few days for sure do  \n\n251\n00:25:04,560 --> 00:25:10,720\nyou have a name for it pumpy's hummus yeah i call \nit uh puppy's homemade pumice i hope you enjoyed  \n\n252\n00:25:10,720 --> 00:25:14,560\nthis uh this little section in the kitchen and \nwe'll have definitely do some more stuff in the  \n\n253\n00:25:14,560 --> 00:25:19,440\nkitchen yeah and we're also going to do some stuff \noutside too okay great time for another healthy  \n\n254\n00:25:19,440 --> 00:25:23,680\nupdate from the jeffree household we're juicing \nwhat do you think we're going to have juice for  \n\n255\n00:25:23,680 --> 00:25:31,600\nlunch and uh it's a combination of veggies and \nfruit and um we just chop it up so that we can  \n\n256\n00:25:31,600 --> 00:25:38,400\nput it in the uh the juicer in the juicer and uh \nthe juicer does the rest it comes out as juice and  \n\n257\n00:25:38,400 --> 00:25:44,000\nthen we just top up the glasses sometimes we add a \nlittle chia seeds to it and uh it's a great way to  \n\n258\n00:25:44,000 --> 00:25:48,960\nuse up the the produce in the fridge that's right \nyeah so when that when your fruit crisper gets uh  \n\n259\n00:25:49,600 --> 00:25:55,040\nand your veggie crisper gets a little bit too full \nthen just start juicing now we're ready to juice  \n\n260\n00:25:55,040 --> 00:26:00,400\nthe juice is plugged in you want to have as much \nmixture as you can you got fruits and vegetables  \n\n261\n00:26:00,400 --> 00:26:06,960\nthere you dig down you try to get that looks \nlike a nice fruit salad yeah yeah it does it does  \n\n262\n00:26:06,960 --> 00:26:12,480\nand you can have all of these things just by \nthemselves you know like they're all really good  \n\n263\n00:26:12,480 --> 00:26:16,240\nto just to have by themselves but it's also \nnice to have juice every once in a while so\n\n264\n00:26:25,760 --> 00:26:30,880\nthanks to my dad we're at the stage where we get \nto drink the juice okay yeah the juice is finished  \n\n265\n00:26:30,880 --> 00:26:35,920\nwe had to actually pour it into another container \nbecause there was too much for the original  \n\n266\n00:26:35,920 --> 00:26:42,880\ncontainer yeah and uh yeah we're ready for our \nplatters and uh our juice we're gonna have a  \n\n267\n00:26:42,880 --> 00:26:48,000\nhealthy lunch platter to go along with it so and \nlike i say we have some chia seeds here to add  \n\n268\n00:26:48,000 --> 00:26:53,600\nto the juice for anybody who wants to add them and \nuh i know i will but okay let's pour it and try it  \n\n269\n00:26:53,600 --> 00:26:59,920\nokay okay i'll pick some too okay you'll take some \nyeah this will be uh a teaspoon the tea spoonful  \n\n270\n00:27:01,840 --> 00:27:07,760\nso i'm going to put in just a little bit in each \nso to start with next yeah look at all that foamy  \n\n271\n00:27:07,760 --> 00:27:14,560\nstuff eh oh that's that's called the cream the \ncream of the juice yep it's gonna be really good  \n\n272\n00:27:14,560 --> 00:27:24,560\njust to remind everybody what's in there there's \na zucchini celery uh carrots ginger english  \n\n273\n00:27:24,560 --> 00:27:29,680\ncucumber as well the fruits that are in there are \npineapple apples two different kinds of apples  \n\n274\n00:27:30,240 --> 00:27:35,520\ngrapefruit oranges and i think that's it \nyeah that's awesome let's try it toast cheers  \n\n275\n00:27:36,240 --> 00:27:42,480\ncheers to juicing oh that's nice and citrusy \nand sweet the pineapple is you really taste  \n\n276\n00:27:42,480 --> 00:27:46,800\nthem that's awesome it's so nice to be \nhaving juice especially on a hot summer day  \n\n277\n00:27:47,680 --> 00:27:52,800\nyum all right and those are the healthy \njuices this is something that we  \n\n278\n00:27:52,800 --> 00:27:58,080\nprobably make once or twice a week yeah on average \nyeah maybe three times if we three times if we  \n\n279\n00:27:58,080 --> 00:28:02,480\nremember if we're ambitious so this has been a \npart of our healthy lifestyle this summer yeah\n\n280\n00:28:06,640 --> 00:28:13,280\nwe are at odell park in the heart of fredericton \nyes right in on the south side it's there's three  \n\n281\n00:28:13,280 --> 00:28:18,560\nor four blocks it takes up great spot it's \nthe lungs of fredericton and it it's good in  \n\n282\n00:28:18,560 --> 00:28:22,880\nthe summer it's equally good in the winter you \nknow and the spring and the fall as well we've  \n\n283\n00:28:22,880 --> 00:28:27,520\nbeen snowshoeing here in the way yeah yeah we've \nactually and uh a lot of people go cross-country  \n\n284\n00:28:27,520 --> 00:28:32,800\nskiing in the winter what you'll find in the \nsummer is a lot of walkers yeah a lot of joggers  \n\n285\n00:28:32,800 --> 00:28:37,600\na lot a lot of picnickers too like right in the \npark yeah and in the fall like the colors are just  \n\n286\n00:28:37,600 --> 00:28:42,720\namazing so yeah it's even better this is my new \nfavorite place to exercise in all of fredericton  \n\n287\n00:28:42,720 --> 00:28:47,040\noh yeah i used to walk more by the river this \nsummer i've been gravitating towards here  \n\n288\n00:28:47,040 --> 00:28:51,440\nand so you've been shedding most of your weight \non the on the bike trails on the bike trails yeah  \n\n289\n00:28:51,440 --> 00:28:58,240\nand i've been i've been shedding weight and blood \nhere on the uh on this trail i had a wicked fall  \n\n290\n00:28:58,240 --> 00:29:03,920\ni got a big boo boo down here oh yeah that's still \nuh recovering you know i'm not going to give you  \n\n291\n00:29:03,920 --> 00:29:11,840\na zoom shot of that it's gross no no yeah anyways \nthis is one other thing that we've been doing to  \n\n292\n00:29:11,840 --> 00:29:16,800\nhelp us uh yeah sort of change our lifestyle a \nlittle bit this summer and uh you've been doing  \n\n293\n00:29:16,800 --> 00:29:20,320\nmore walking than normal yeah i've been doing \nmore walking you've been here about four or five  \n\n294\n00:29:20,320 --> 00:29:25,600\ntimes now at least yeah yeah yeah which is great \nwhich is great to get me out that many times yeah  \n\n295\n00:29:25,600 --> 00:29:30,400\nthere's a there's so many different options here \nlike there's so many different trails you can take  \n\n296\n00:29:30,400 --> 00:29:35,760\nonce you're in the park yeah and so yeah this has \nbeen one of our this has been my primary way of  \n\n297\n00:29:35,760 --> 00:29:39,760\nshedding weight in terms of exercising you can \ngo up and down you can switch back all the way  \n\n298\n00:29:39,760 --> 00:29:43,760\nthrough the park like that and if you're if you're \non a bike you can do the same thing you know  \n\n299\n00:29:43,760 --> 00:29:50,080\nexactly it's great so uh an all seasons park and \nwe've been making the most of it love breathing in  \n\n300\n00:29:50,080 --> 00:29:54,560\nthat fresh forest air yes the oxygen when you're \nright in the middle of the park you don't even  \n\n301\n00:29:54,560 --> 00:30:01,280\nrealize you're in the city it's great it's awesome \ntotally awesome well it is high time for an update  \n\n302\n00:30:01,280 --> 00:30:06,800\nisn't it yes it's been a long time it's been \nway too long yeah anyways we just stopped here  \n\n303\n00:30:06,800 --> 00:30:13,200\nin queens park which is just uh a couple of stone \nthrows away from the condo and i just want to show  \n\n304\n00:30:13,200 --> 00:30:17,920\nyou what's going on here we got two baseball games \ngoing on they're both slow pitch sometimes there's  \n\n305\n00:30:17,920 --> 00:30:23,440\nthe kids are here and they're playing hardball the \npool is just over there the pool's not no longer  \n\n306\n00:30:23,440 --> 00:30:29,440\nbeing used because it's too late in september yeah \nand then there's two courts here one is i i don't  \n\n307\n00:30:29,440 --> 00:30:33,440\neven know know the name of that uh what they're \nplaying right now some kind of a pattern it's  \n\n308\n00:30:33,440 --> 00:30:38,320\nkind of like kind of like paddle ball or whatever \nyeah and tennis behind and of course is the tennis  \n\n309\n00:30:38,320 --> 00:30:43,760\ncourts behind us here so this is a great facility \nand yeah we just i just wanted to stop here and  \n\n310\n00:30:43,760 --> 00:30:47,600\njust show you what's going on i'm gonna join \nyou for a second so there's a reason we've got  \n\n311\n00:30:47,600 --> 00:30:52,720\nour helmets on we're going for a bike ride today \nwe're going for a bike ride and uh this has been  \n\n312\n00:30:52,720 --> 00:30:56,960\nyour primary exercise exactly during this weight \nloss challenge and you're gonna take us on one of  \n\n313\n00:30:56,960 --> 00:31:02,320\nyour favorite routes today right right and we got \nfall colors it's amazing the weather's beautiful  \n\n314\n00:31:02,320 --> 00:31:06,960\nwe're you know we're dressed in basically just \nshirts you've got a little vest on a little less  \n\n315\n00:31:06,960 --> 00:31:13,840\nany time any time you get a day that's close \nto 20 degrees after uh the 21st of september  \n\n316\n00:31:14,640 --> 00:31:21,440\nit's a bonus day big time big time bonus great \ntime the colors have started to change and uh  \n\n317\n00:31:22,080 --> 00:31:27,680\nsam and i are just about to our goal when we \nget there we're gonna have a little celebration  \n\n318\n00:31:27,680 --> 00:31:32,800\nthat might be uh within a week from now and so \nwe're both really excited about it it's been a  \n\n319\n00:31:32,800 --> 00:31:37,280\ngreat summer we both inspired each other to \nlose weight we've done some activities that  \n\n320\n00:31:37,280 --> 00:31:43,360\nhelped us along the way but uh you know it's it's \nbeen really really a lot of fun just just just  \n\n321\n00:31:43,360 --> 00:31:49,040\ntrying to achieve what what we wanted to achieve \nso it's awesome and i would encourage anybody to  \n\n322\n00:31:49,600 --> 00:31:57,520\ndo what we did it's it's fun but it's also \nworthwhile too cheers congratulations george  \n\n323\n00:31:58,080 --> 00:32:05,120\nthank you thank you this time it's gonna stay \non i hope so yeah it will well guys we are back  \n\n324\n00:32:05,120 --> 00:32:10,480\nin the kitchen it is time for us to make some \nmore food and one of the food items that we've  \n\n325\n00:32:10,480 --> 00:32:14,560\nbeen having a lot that's really helped us \nto stay healthy and also to lose weight has  \n\n326\n00:32:14,560 --> 00:32:20,960\nbeen has been salads salads yeah yeah and uh \nit's a good way to increase your uh volume of  \n\n327\n00:32:20,960 --> 00:32:26,480\nveggies and yeah you know like some of the special \ningredients we're gonna add today are our shrimp  \n\n328\n00:32:26,480 --> 00:32:32,160\nshrimpies yeah we've got shrimp we've got feta is \nthat right yeah we're going to put in different  \n\n329\n00:32:32,160 --> 00:32:37,200\nkinds of nuts walnuts this is going to be like \nan extra special salad dried fruit we have ginger  \n\n330\n00:32:37,200 --> 00:32:44,400\nzest we have chocolate find carrots avocados as \nwell oh it's gonna be amazing when you have all  \n\n331\n00:32:44,400 --> 00:32:48,240\nthat that many nice ingredients you know it's \ngonna taste good it's gonna be good yeah well  \n\n332\n00:32:48,240 --> 00:32:56,080\nthe we're not gonna put too much lettuce in no \nno that's that's always a bad salad right this is  \n\n333\n00:32:56,080 --> 00:33:01,360\nthat's for the rabbits anyways um so my dad is \ngonna handle making the salad so we'll show you  \n\n334\n00:33:01,360 --> 00:33:06,640\nsome of the preparation and i'm gonna focus on the \ndressing and what i'm gonna put in the dressing i  \n\n335\n00:33:06,640 --> 00:33:12,720\ncan't wait to make this one it's gonna have maple \nsyrup balsamic vinegar extra virgin olive oil  \n\n336\n00:33:12,720 --> 00:33:18,480\nand a little bit of dijon mustard and i'm going to \nadd a little a little bit of garlic finely chopped  \n\n337\n00:33:18,480 --> 00:33:23,120\nand maybe he's also talked about ginger too and \nginger's that's just gonna be zesty we've also got  \n\n338\n00:33:23,120 --> 00:33:29,040\na beautiful argentine wine to accompany our lunch \nso this is going to be an extra special lunch this  \n\n339\n00:33:29,040 --> 00:33:33,200\nis the salad will take a little while for us to \nprepare but we can't wait to show you the process  \n\n340\n00:33:33,200 --> 00:33:37,120\nand then we're also going to sit down and show \nyou what it looks like when we're having plated  \n\n341\n00:33:37,120 --> 00:33:42,240\nyeah so here is the wine that we're going to be \nhaving today a classic one from argentina one of  \n\n342\n00:33:42,240 --> 00:33:50,320\nmy favorites fincas las moras reserve and it's a \nmalbec of course 2018. that was on sale too so wow  \n\n343\n00:33:50,320 --> 00:33:55,040\nyeah and we're gonna get a little fancy here we \ndon't normally do this but we're gonna decant it  \n\n344\n00:33:55,040 --> 00:34:02,000\nyeah we're gonna let it breathe for maybe \n20-30 minutes okay and it'll be perfect for our  \n\n345\n00:34:02,000 --> 00:34:08,960\nlunch and our supper tonight whenever you get to \nhave a nice argentine reserve wine we take we take  \n\n346\n00:34:08,960 --> 00:34:15,680\nour opportunity to have it awesome yeah awesome \nawesome i've got all the ingredients i need maple  \n\n347\n00:34:15,680 --> 00:34:23,840\nsyrup i've got extra virgin olive oil i've got \noh sorry for this chopping board balsamic vinegar  \n\n348\n00:34:24,880 --> 00:34:31,360\nand last but not least some mustard so basically \ni'm just going to be experimenting with the ratios  \n\n349\n00:34:31,360 --> 00:34:36,640\ni haven't made this dressing very often in \nthe past and yeah i'm just going to put it  \n\n350\n00:34:36,640 --> 00:34:42,160\nin like a tablespoon of each a little bit less \nmustard and then just modify it according to that\n\n351\n00:34:44,720 --> 00:34:50,160\nthe salad is coming along beautifully huh yeah \nyou've done all the chopping of the veggies all  \n\n352\n00:34:50,160 --> 00:34:55,520\nthe uh all the veggies are washed and rinsed \nand ready to go into the salad yeah now all we  \n\n353\n00:34:55,520 --> 00:35:01,200\nhave to do is get all the rest of the stuff ready \nand then we'll cook the shrimp and we'll top it  \n\n354\n00:35:01,200 --> 00:35:07,760\nwith shrimp it's gonna break and put on a few uh \nwalnuts yeah we got some cashews as well yeah and  \n\n355\n00:35:07,760 --> 00:35:13,840\nyou've also you've uh sliced some uh the prunes \nand the dried dry prunes are already that was  \n\n356\n00:35:13,840 --> 00:35:21,920\na really nice addition yeah just adding a little \nbit of feta sprinkle feta oh yeah what guys what  \n\n357\n00:35:21,920 --> 00:35:27,920\ndoesn't taste good with that right oh i see as we \ngo all the way along i love the nice big chunks  \n\n358\n00:35:27,920 --> 00:35:33,920\nof avocado like that and here goes the shrimp \nthis shrimp this shrimp top it with the shrimp  \n\n359\n00:35:34,640 --> 00:35:41,120\noh guys i i we went a little bit overboard in the \nshrimp we used the whole package you don't have to  \n\n360\n00:35:41,120 --> 00:35:46,640\nuse a whole bag we need our protein right guys the \nmaple syrup is going to be a really nice addition  \n\n361\n00:35:46,640 --> 00:35:52,720\nalso any time you put balsamic vinegar and olive \noil too it's just that it's looks great we are  \n\n362\n00:35:52,720 --> 00:35:59,520\nready to eat okay let's dig in lunch is ready \ni'll take care of the wine how about you serve the  \n\n363\n00:35:59,520 --> 00:36:10,080\nsalad okay oh yeah malbec reserve from argentina \nand delicious salad from my tomato my dad so i  \n\n364\n00:36:10,080 --> 00:36:15,680\nthink the key with salads what makes a good salad \nis the ingredients right it's what it's all about  \n\n365\n00:36:15,680 --> 00:36:22,960\nwell most people don't um don't spend enough \nimagination on their salad you know yeah i mean  \n\n366\n00:36:22,960 --> 00:36:29,920\nyou can there's so many things you can add to a \nsalad to make it good yeah and uh you know i mean  \n\n367\n00:36:29,920 --> 00:36:34,560\nyou can just have the plain veggie salad \nfine but i mean if you add seafood if you add  \n\n368\n00:36:34,560 --> 00:36:41,040\navocado if you have nuts if you have fried \nfruit gonna dig in grab a piece with shrimpy\n\n369\n00:36:43,440 --> 00:36:50,080\noh salad dressing it's good i eat this at a \nrestaurant that's not good what do you think yeah  \n\n370\n00:36:51,760 --> 00:36:56,080\nso that was we got a double portion out \nof that that was amazing that was great  \n\n371\n00:36:56,080 --> 00:36:59,360\nwell cheers let's have some dessert some more wine\n\n372\n00:37:02,000 --> 00:37:07,200\noh i love the dark chocolate too mm-hmm \ni didn't i didn't used to like this 75  \n\n373\n00:37:07,200 --> 00:37:12,240\nthis is actually 85. this is super 35 \nmiles this is this one's not as sweet  \n\n374\n00:37:13,280 --> 00:37:18,640\nbut perfect pairing with wine that was our \nlunch and i guess our biggest tip for making  \n\n375\n00:37:18,640 --> 00:37:23,440\na salad is to be creative right yeah use \nyour experimentation use your imaginations  \n\n376\n00:37:23,440 --> 00:37:28,240\nyou don't there's no bounds on it yeah and not \njust for the salad but also the dressing too  \n\n377\n00:37:28,240 --> 00:37:34,560\nyeah anyways cheers to you cheers uh good luck \nwith your uh any weight loss program you're you're  \n\n378\n00:37:34,560 --> 00:37:40,800\ncurrently in and exactly or that you wish to uh \ndive into later and guys sneak peek next up we're  \n\n379\n00:37:40,800 --> 00:37:46,080\ngoing to be doing a bit of fishing yeah fishing \nis next fishing is next and we've got a friend\n\n380\n00:37:47,360 --> 00:37:57,200\nall the way up top sleepy kitty hey hopes how's it \ngoing it's like get out of here i'm taking my nap\n\n381\n00:37:59,280 --> 00:38:03,440\ni don't like so i don't like salads i don't like \nsalads get me out of this picture yeah if it was a  \n\n382\n00:38:03,440 --> 00:38:09,600\ntuna salad maybe yeah tuna for it yeah well shrimp \nbut just tune in shrimp you know what i got for  \n\n383\n00:38:09,600 --> 00:38:16,320\njust leave the shrimp and uh yeah no salad thank \nyou yeah all right hope you have a good nap  \n\n384\n00:38:17,040 --> 00:38:23,120\nsleepy sleepy sleepy hope look at that handsome \nkitty yeah who's the good looking kitty huh\n\n385\n00:38:25,440 --> 00:38:26,880\noh yeah best bud\n\n386\n00:38:28,960 --> 00:38:35,200\nis that enough here we are \nat the pentiac watering hole  \n\n387\n00:38:36,000 --> 00:38:43,440\nand this is water is coming right out of the \nspring probably a cave underneath and it's uh  \n\n388\n00:38:43,440 --> 00:38:49,600\ngood water it's better than you can buy at \nthe superstore it's free it's a drawer it's  \n\n389\n00:38:49,600 --> 00:38:54,080\na george special it's free here we go we're \ngonna we're gonna we're gonna load up here\n\n390\n00:38:57,200 --> 00:39:08,560\nput it underneath it comes right down this shoot \nbest kind of water and fresh natural and free  \n\n391\n00:39:08,560 --> 00:39:14,880\nthis water will be filtered before it's used okay \ngreetings from nashville guys nashwalk river uh  \n\n392\n00:39:14,880 --> 00:39:20,960\njust short of pentiac shorter pentiac just outside \nof freddie beach just outside of freddie beach uh  \n\n393\n00:39:20,960 --> 00:39:26,320\na couple of stone throws away you better believe \nit and uh we're in character today so i am safari  \n\n394\n00:39:26,320 --> 00:39:32,800\nsam and i'm here with my buddy salamander sam \nsalamander sam yeah sam's that's how i got i got  \n\n395\n00:39:32,800 --> 00:39:36,640\nmy name because your nickname in university \nwas sam sam that's right how did you get it\n\n396\n00:39:38,960 --> 00:39:43,920\nnot sure just for being cool for being cool \nokay so that's what we'll go with how's that  \n\n397\n00:39:43,920 --> 00:39:47,520\ni thought i asked you once and it might \nhave been because you watched yosemite sam  \n\n398\n00:39:47,520 --> 00:39:52,960\nas a as a cartoon yeah well it might have been \nsam is my favorite cartoon character yeah and it  \n\n399\n00:39:52,960 --> 00:39:58,880\njust happens to be his his name just happens \nto be sam yeah yeah so i'm actually gonna be  \n\n400\n00:39:58,880 --> 00:40:04,640\nlearning how to fish with my dad um you tried \nto teach me as a kid and i had this kind of  \n\n401\n00:40:04,640 --> 00:40:10,320\nslightly annoying habit of throwing rocks into the \nwater not amazing for catching fish when you do  \n\n402\n00:40:10,320 --> 00:40:15,200\nthat no i literally just had no interest in it it \nwasn't ready wasn't ready i wasn't ready i didn't  \n\n403\n00:40:15,200 --> 00:40:21,200\nhave the interest but this time i ordered us a \nrod on amazon you haven't fished in a few decades  \n\n404\n00:40:21,200 --> 00:40:25,280\nand so you're gonna be basically \nthis was one of your first passions  \n\n405\n00:40:25,280 --> 00:40:30,640\nyeah in life fishing right yeah growing up when \ni was growing up as a boy i used to miss school  \n\n406\n00:40:30,640 --> 00:40:35,600\nas soon as the ice came off the river i'd be \ndown fishing and my mom would give me an excuse  \n\n407\n00:40:36,720 --> 00:40:40,880\nsaying uh you know oh george george had a \ntummy ache today george had a headache well  \n\n408\n00:40:40,880 --> 00:40:45,360\nthe ultimate gone fishing though yeah i was gone \nfishing yeah you were gone fishing no matter what  \n\n409\n00:40:45,360 --> 00:40:51,200\na bad day of fishing is way better than a a day \nat school or a day at work it's better oh of  \n\n410\n00:40:51,200 --> 00:40:55,120\ncourse yeah a hundred times out of a hundred \nyeah so we're gonna do a little fishing here  \n\n411\n00:40:55,120 --> 00:41:00,560\nwe're dressed up in our fishing gear fishing \ngarb and we got our fishing garb on and uh i  \n\n412\n00:41:00,560 --> 00:41:05,360\ncan't wait to learn how to cast today so we're not \nactually we don't care if we catch anything we're  \n\n413\n00:41:05,360 --> 00:41:10,400\njust out here to have fun and we're trying out \nthis brand new rod it's like a pretty nice little  \n\n414\n00:41:10,400 --> 00:41:17,600\nyeah it's a collapsible rod fishing 101 \nwith george here with okay salamander sam  \n\n415\n00:41:17,600 --> 00:41:24,240\nso if you were if you were a first-time fisher how \nwould you do the casting here okay you pull the  \n\n416\n00:41:24,800 --> 00:41:32,080\nthe bale open okay hold on to the line just with \nyour finger okay and then you can stand back up  \n\n417\n00:41:32,080 --> 00:41:38,880\na little bit here take the the rod and let it \ngo right there nice and easy yeah and then you  \n\n418\n00:41:39,840 --> 00:41:52,320\nstart reeling it in it's not very deep right \nhere but there we go nice if that feels better\n\n419\n00:41:56,640 --> 00:42:01,840\noh that wasn't bad yeah\n\n420\n00:42:04,400 --> 00:42:08,880\ngood good one that was a good one that \nwas your best one that's my best one there  \n\n421\n00:42:08,880 --> 00:42:15,840\nyou go this one two finishing on \na high note yeah it's it's the uh  \n\n422\n00:42:17,440 --> 00:42:24,880\ncheers cheers father-son weight loss challenge \ncompleted and now we're enjoying a local beer  \n\n423\n00:42:24,880 --> 00:42:32,960\npickaroon's man's best friend yeah and uh you \nknow we couldn't be happier we couldn't be  \n\n424\n00:42:32,960 --> 00:42:36,800\nhappier just think about this challenge \nthat we set for each other we thought  \n\n425\n00:42:37,520 --> 00:42:42,960\nnow would be a great summer to improve our \nhealth yeah to lose some weight but to do it  \n\n426\n00:42:42,960 --> 00:42:49,200\nslowly and responsibly over a period of time we \nweren't trying to to drop like 20 or 30 pounds  \n\n427\n00:42:49,200 --> 00:42:54,960\nin a month we gave ourselves all of the summer \nand even a little bit into the fall three months  \n\n428\n00:42:55,520 --> 00:43:00,000\nyeah basically just over roughly about three \nmonths a little bit a little bit under three  \n\n429\n00:43:00,000 --> 00:43:06,240\nmonths yeah i'd say about 80 days yeah and we also \ntook time off when we went to gram and end yeah  \n\n430\n00:43:06,240 --> 00:43:12,000\nwe went to nova scotia we gorged i went to nova \nscotia on a work project and i absolutely gorge  \n\n431\n00:43:12,000 --> 00:43:19,120\nso it even showed that like even with a little bit \nof some setbacks yeah we could still do it because  \n\n432\n00:43:19,120 --> 00:43:24,880\nwe jumped off and jumped off the rails for a while \nyeah got it right back on cheers and i gotta hand  \n\n433\n00:43:24,880 --> 00:43:31,360\nit to you if i was the hair in this race where i \nwas trying to always cheat a little bit in terms  \n\n434\n00:43:31,360 --> 00:43:36,560\nof like putting in extra exercise and doing \nthis and that trying to drop a little bit more  \n\n435\n00:43:37,120 --> 00:43:45,840\nyou were like the studio and you ended up i i \nmean i hit my 25 pound challenge but you lost  \n\n436\n00:43:45,840 --> 00:43:54,000\nalmost 35 almost 35 pounds yeah well since \njune 12th yeah just i'm i'm a a fraction  \n\n437\n00:43:54,000 --> 00:44:04,400\nof a pound less than 35. 211 pounds to 177. that's \nunbelievable so i like it it's really inspired me  \n\n438\n00:44:04,400 --> 00:44:08,800\nseeing you do something like that and i think \nit's amazing because you're telling me that  \n\n439\n00:44:08,800 --> 00:44:15,760\nthis is the lowest weight you've been in 50 years \nprobably 50 years yeah something like that and uh  \n\n440\n00:44:15,760 --> 00:44:23,200\nit wasn't that hard it really wasn't that \nhard all i had to do was start fasting from  \n\n441\n00:44:23,840 --> 00:44:28,960\nsupper yeah all the way to breakfast with \nnothing in between i'd say except for three  \n\n442\n00:44:28,960 --> 00:44:35,760\nor four days yeah i did that and uh you know you \nwere remarkably disciplined there were a couple  \n\n443\n00:44:35,760 --> 00:44:41,920\ncheat nights we had as a family and we we got into \nthe chips we got into the licorice the chocolate  \n\n444\n00:44:41,920 --> 00:44:47,280\nand i didn't and you didn't i didn't participate \nso you had you had your very very unusual thing  \n\n445\n00:44:48,400 --> 00:44:52,880\nbut you showed tremendous commitment \nand discipline to the project and uh i'm  \n\n446\n00:44:52,880 --> 00:44:59,920\nreally i was really impressed by that and now uh \nbecause of this we're wearing different clothes  \n\n447\n00:44:59,920 --> 00:45:06,320\nlike i'm back into a size 32 i get a 30 you're \nyou're in a 30 like i have four i gave you my my  \n\n448\n00:45:06,320 --> 00:45:12,240\nshorts that were too tight for me when i started \nthis challenge yeah and now you're you fit into  \n\n449\n00:45:12,240 --> 00:45:19,600\nthem yeah like to be a 34 inch waist for me 38 \nto a 34 yeah that's amazing one short summer  \n\n450\n00:45:19,600 --> 00:45:26,720\ni went from uh i went from a 36 down to a 32 when \ni came back from argentina i was even heavier so  \n\n451\n00:45:26,720 --> 00:45:32,400\ni officially started this challenge at 190 but \nwhen i came back from argentina earlier this  \n\n452\n00:45:32,400 --> 00:45:40,880\nyear in january i was 200 yeah i was 200 pounds \nso i'm down i mean i'm down considerably and now  \n\n453\n00:45:40,880 --> 00:45:46,720\nthe phase that i'm in is that i i want to defend \nthis weight i want to keep it yeah and i want to  \n\n454\n00:45:46,720 --> 00:45:52,240\nkeep it and i think what i have to do from here \non in is i'd like to lose a little bit more but  \n\n455\n00:45:52,240 --> 00:46:01,120\ni i want to add flexibility yeah i want to gain \na little bit of muscle mass back and uh tone  \n\n456\n00:46:01,120 --> 00:46:06,400\nit yeah and make sure that you know that i'm a \nlittle bit stronger than what i am right now like  \n\n457\n00:46:06,400 --> 00:46:11,440\ni'm just a bag of bones like compared to what i \nwas before you know well the thing is when when  \n\n458\n00:46:11,440 --> 00:46:17,200\nyou're doing challenges like this it's just phase \none yeah you've got phase two three three yeah and  \n\n459\n00:46:17,200 --> 00:46:22,160\nso yeah it'll be what we've what we're actually \ngoing to be doing to keep ourselves accountable  \n\n460\n00:46:22,800 --> 00:46:28,720\nis we've created a google spreadsheet a google \ndocument where we have the entire calendar for the  \n\n461\n00:46:28,720 --> 00:46:36,240\nwhole year where we can weigh in daily uh there's \na section for for dad and sam so we can't cheat  \n\n462\n00:46:36,240 --> 00:46:41,760\nyeah well you know what we're gonna do if we're \nlike going up five pounds or something i'm gonna  \n\n463\n00:46:41,760 --> 00:46:46,000\nsend a little message on facebook and be like wow \nthose are some nice snacks you're eating at night  \n\n464\n00:46:47,280 --> 00:46:53,040\nor how about how about those those christmas \ndinners or whatever yeah but you know the message  \n\n465\n00:46:53,040 --> 00:47:02,880\nthat we want to save i mean i'm i'm 69 years \nold yeah you're 38 38 yeah and almost 39. we can  \n\n466\n00:47:02,880 --> 00:47:07,440\nand you know a lot of people say well it's really \nreally hard to lose weight when you get to my age  \n\n467\n00:47:07,440 --> 00:47:13,680\nwell yeah it is but you know if you got a program \nyou got something that works yeah you can do it  \n\n468\n00:47:13,680 --> 00:47:20,880\nand it's really the the other the other message \ni want to say if we can do it anybody can do it  \n\n469\n00:47:20,880 --> 00:47:25,280\nyeah i agree i couldn't agree more because \nwe i mean we're two guys that love our food  \n\n470\n00:47:25,920 --> 00:47:30,320\nwe love to eat both of us are the types of people \nwe can we can eat people under the table we can  \n\n471\n00:47:30,320 --> 00:47:37,280\neat people under the table if you go if you rewind \nthe clock like 20 years ago over 20 years ago  \n\n472\n00:47:37,280 --> 00:47:44,800\nwe used to be the types of guys that could eat \na family-sized pizza each each and we did i  \n\n473\n00:47:44,800 --> 00:47:49,680\nremember we used to order it when we used to live \nin gold river we used to order two for one pizzas  \n\n474\n00:47:49,680 --> 00:47:55,840\non a friday night one for you and one for me and \nthen we we would still have room for ice cream  \n\n475\n00:47:55,840 --> 00:48:02,800\nand cookies later on in the evening i mean our \nappetites are enormous like we can really put away  \n\n476\n00:48:02,800 --> 00:48:08,880\nthe food and what we did though was we committed \nto being disciplined we committed to the system  \n\n477\n00:48:09,520 --> 00:48:15,120\nand uh i i found your program especially good \nbecause you gave yourself a little bit of fruit in  \n\n478\n00:48:15,120 --> 00:48:20,800\nthe morning yeah and then we had the healthy lunch \nplatters and healthy supper the kitchen cover  \n\n479\n00:48:20,800 --> 00:48:26,880\nclosed after supper and day after day after day \njust to bring it back a little further to rewind  \n\n480\n00:48:26,880 --> 00:48:37,200\nit a little bit further at age 50 i was 255 pounds \nokay and now at age 69 that's what 19 years later  \n\n481\n00:48:37,200 --> 00:48:44,800\nyeah i'm 177. so there you go wow i said \nthat i have to get better now i have to lose  \n\n482\n00:48:45,440 --> 00:48:51,440\ni knew that you know that i shouldn't be \n211 i knew that i should be around 180 or  \n\n483\n00:48:52,160 --> 00:48:57,760\nbetween 170 and 180 and so i said well how \ndo i get there well i know how to get there  \n\n484\n00:48:57,760 --> 00:49:02,320\nyou know i just got to stop the snacking at \nnight yeah some of the fasting the fasting was  \n\n485\n00:49:02,320 --> 00:49:07,600\nthe key fasting was the key last thing was the \nkey because uh you know you you stop eating uh  \n\n486\n00:49:08,240 --> 00:49:13,040\nand you really don't need anything more after \nthat you know you've had enough that's great so  \n\n487\n00:49:13,040 --> 00:49:19,440\nwe did we did just what a lot of people also call \ntime-restricted eating we were basically on a 16-8  \n\n488\n00:49:19,440 --> 00:49:25,200\nratio we were eating within an eight to nine hour \nwindow yeah and we were fasting 15 to 16 hours  \n\n489\n00:49:25,200 --> 00:49:31,120\non an average day and we found it easy because we \nwould have supper at five and usually we go to bed  \n\n490\n00:49:31,120 --> 00:49:37,840\nat ten or eleven so maybe the most willpower we \nprobably had was around nine or ten at night yeah  \n\n491\n00:49:37,840 --> 00:49:42,800\nbut then you're so close to going to bed that if \nyou've made it that far in the day you know you've  \n\n492\n00:49:42,800 --> 00:49:49,520\nlost weight you know you've had a really good day \nnutrition-wise health-wise it's easy i found it  \n\n493\n00:49:49,520 --> 00:49:54,720\npersonally for me i found it easily easy at that \ntime of night to just be like you know what i feel  \n\n494\n00:49:54,720 --> 00:50:00,480\nlike i could eat a snack but i'm just not going \nto another another little helpful tip right after  \n\n495\n00:50:00,480 --> 00:50:07,440\nsupper brush your teeth and that tells you that \nthere's no more food going on game over at night  \n\n496\n00:50:08,000 --> 00:50:14,880\ncame over after that okay yeah yeah i mean i think \nthe other aspect that we haven't talked about that  \n\n497\n00:50:14,880 --> 00:50:21,760\nmade this work for us was that we turned this into \na challenge yeah we it's good to have some like a  \n\n498\n00:50:21,760 --> 00:50:28,320\nperson a person to challenge you yeah it's good \nit's good to and and you know like we helped each  \n\n499\n00:50:28,320 --> 00:50:35,760\nother yeah and uh you know we lifted up each other \nand we uh we exactly right because we had a couple  \n\n500\n00:50:36,320 --> 00:50:41,760\nroadblocks like one of them was we came back from \ngrand manan the trip where we went for five or six  \n\n501\n00:50:41,760 --> 00:50:46,880\ndays and we we put on like seven or eight pounds \nyeah we did but we got right back on the program  \n\n502\n00:50:46,880 --> 00:50:52,720\nand within like a week to ten days we not only \nlost that but we were at our lowest weights at  \n\n503\n00:50:52,720 --> 00:50:57,120\nthat particular point in time yeah when you go to \ngrandma you don't have to gain that much weight  \n\n504\n00:50:58,720 --> 00:51:04,240\nwe indulged we really indulged while we were \nthere and then uh and we thoroughly enjoyed  \n\n505\n00:51:04,240 --> 00:51:09,360\nit yeah it was a it was a good break \nyou know and uh thank you grandma nan  \n\n506\n00:51:09,360 --> 00:51:15,600\nit was awesome yeah we had to go back there \nyeah anytime any time yeah and and also i  \n\n507\n00:51:15,600 --> 00:51:20,960\ni mean if if you thought you indulged in grandma \nthen what i did in nova scotia was even more  \n\n508\n00:51:22,480 --> 00:51:27,200\nyeah yeah you saw the video of our halifax guy \nthat's gonna be on our other channel samuel and  \n\n509\n00:51:27,200 --> 00:51:32,640\naudrey audrey and i just went to town with the \nfood and it was a culinary based work project so  \n\n510\n00:51:32,640 --> 00:51:38,000\nthe expectation was that we were gonna eat and for \nthose two weeks i just said you know what forget  \n\n511\n00:51:38,000 --> 00:51:45,680\nit forget the protocol i'm just gonna enjoy and \ndon't yeah i didn't want to feel um restricted  \n\n512\n00:51:45,680 --> 00:51:51,760\nby that by that particular project and halifax \nrestaurant scene is unbelievable compared to  \n\n513\n00:51:52,320 --> 00:51:58,640\nfredericton okay oh come on fredericton's pretty \ngood federation's pretty good but halifax halifax  \n\n514\n00:51:58,640 --> 00:52:05,520\nsteps up yeah but halifax is a bigger city yeah so \nyeah anyways yeah that concludes our weight loss  \n\n515\n00:52:05,520 --> 00:52:11,520\nchallenge and here's to you here's two years to \nyou all anybody that tries to do something about  \n\n516\n00:52:11,520 --> 00:52:18,080\ntheir yeah their weight or their you know their \nwhatever you know if they try to improve their  \n\n517\n00:52:18,080 --> 00:52:23,760\nlife or their lifestyle here's to you here's to \nyou we were we're posting to you a cheer it's not  \n\n518\n00:52:23,760 --> 00:52:30,080\njust us but to you and the message that you said \nearlier on if we can do it you can do it anybody  \n\n519\n00:52:30,080 --> 00:52:35,440\ncan do it anyone we hope this has inspired you \nguys and what it whatever it is that you want to  \n\n520\n00:52:35,440 --> 00:52:40,800\ndo whether it's weight loss or learn a language \nor study or do something change your lifestyle  \n\n521\n00:52:40,800 --> 00:52:45,600\nchange your lifestyle to the better yeah if you're \nif you're looking to improve set a challenge for  \n\n522\n00:52:45,600 --> 00:52:52,000\nyourself hold yourself accountable and just go out \nand do it that's that's what we did and um yeah  \n\n523\n00:52:52,000 --> 00:52:59,200\nthat's our take-home message yeah and if you can \ngrab a partner to uh do the challenge with it'll  \n\n524\n00:52:59,200 --> 00:53:13,840\nhelp you get through it all right one more cheers \none more cheers bye guys thanks for watching guys\n\n525\n00:53:25,760 --> 00:53:25,840\nyou\n\n", "original_filename": "20201208 - FatherΓÇæSon 50ΓÇ»lb WeightΓÇæLoss JourneyΓÇ»≡ƒÅâΓÇìΓÖé∩╕Å ∩╜£ Intermittent Fasting, Daily Workouts & Diabetes Reversal.en.srt", "missing_transcript": false} {"id": "fb98dee74a97e965", "content_hash": "7f856bc64953864f9257d19700cf686051a7b2a6", "video_id": "1a2e6cZvBSA", "url": "https://www.youtube.com/watch?v=1a2e6cZvBSA", "position": 5, "published_at": "2020-02-15T17:00:50Z", "video_date": "2020-02-15", "title": "Ukrainian Food Guide 🇺🇦 | 35 Must‑Try Dishes in Kyiv and Lviv – Borscht, Varenyky, Banosh + More", "youtube_title": "Ukrainian Food Guide 🇺🇦 | 35 Must‑Try Dishes in Kyiv and Lviv – Borscht, Varenyky, Banosh + More", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 44435, "tags": "ukraine food guide,ukrainian cuisine,ukrainian food,ukraine food,best ukrainian cuisine,best ukrainian food,food of ukraine,food guide,what to eat in ukraine,eating ukrainian food,ukrainian food tour,ukrainian dishes,trying ukrainian food,ukrainian restaurants,traditional ukrainian food,best of ukrainian food,contemporary ukrainian food introduction to ukrainian cuisine,intro ukrainian food,ukraine,ukraine restaurants,kyiv food,lviv food,food,travel,eat", "tags_list": ["ukraine food guide", "ukrainian cuisine", "ukrainian food", "ukraine food", "best ukrainian cuisine", "best ukrainian food", "food of ukraine", "food guide", "what to eat in ukraine", "eating ukrainian food", "ukrainian food tour", "ukrainian dishes", "trying ukrainian food", "ukrainian restaurants", "traditional ukrainian food", "best of ukrainian food", "contemporary ukrainian food introduction to ukrainian cuisine", "intro ukrainian food", "ukraine", "ukraine restaurants", "kyiv food", "lviv food", "food", "travel", "eat"], "text": "One of our surprise favorite countries on a recent trip to Europe with Ukraine while travelling around Ukraine we marveled at fascinating architecture and were welcomed by friendly locals in both Kiev and l'viv, however The ultimate surprise was just how good the food is in Ukraine my goodness Ukrainian cuisine may be the most underrated each sample We literally arrived having never tried any authentic Ukrainian dishes before and we left with the new Appreciation of the cuvee and the desire to try more often referred to as the breadbasket of Europe Ukrainian dishes are heavily influenced by the ingredients that spring from its rich dark soil when you think of traditional Ukrainian food think hearty dishes such as borscht dumplings meats and stews but Contemporary Ukrainian cuisine has a unique Flair of its own in fact We had so many delicious meals in Ukraine that we felt the courage to sample International cuisine as well eating at both Georgian and Korean restaurants in this Ukraine food guides video We delve into all the delicious Ukrainian cuisine. We tried for the first time but enough with the rambling, let's jump in with our appetites Alright guys It is lunchtime here in l'viv and we try to find the most traditional, Ukrainian Restaurant that we could and that's how we ended up at seven piggies And yeah, I can tell you taxidermy is a really popular a lots of stuffed animals. There's like savers world Wow It's very colorful. It's all white walls, but it's like decorated with these bright flowers. We have super cool We're the only ones here Sam neglected to tell me the waitresses and they connected me while I'm rambling Our camera was awesome many of you carrying on like a pearl She brought us something called vinyl and I believe some kind of sheep's cheese with like looks like bacon So I'm just gonna try it on bread. I'm not entirely sure how But you know bread and cheese seems like a pretty good idea so let's go for it Oh innocent. Thank you It's a do thank sheeps cheese. And this looks like some kind of beginning It's time to try it I feel like I could eat this on its own I don't even have to present sci-fi tonic films Good stuff that's good. First time hiring this Sam with the fancy water wheel re right behind Henry behind me. Alright Alright time to try this Battles gonna a big bite it's kind of like divided into layers like over here you have the cheese and then you have the egg and then Sprinkled bacon bit so I tried to get a bit of everything on here Yeah, well I go plunger the bacon us. Mm-hmm It's really like that's the first thing I taste them and then all the cheese is really nice salty cheese Yeah with the a got it kind of reminds me a bit like a premium omelet or something All right, and we also ordered wine and we got a bread basket And yeah, usually I found when you order bread baskets here in the Train and you get both brown and white bread Yeah, well, but you know what miss Nikki means what we pointed out the cheaper price for the wine turns out it's only 50 Ml. Oh, yeah That's really small. Haven't even touched it yet. We need like half a liter. Yeah. Yeah. This is a taste Well, we do in all fairness. We do have to do a lot of filming today. Yeah, so Anyways, we yeah, we got a Cabernet it's made from the Ukraine and will serve the wine from the Ukraine apparently comes from Odessa Mm-hmm, so I'm guessing this make me from Odessa Yeah, also the really popular wines that you can order at restaurants in the Train included Georgia and we'll go be in wine Yeah, we decided to go for something super local made in the country Smells good It's pretty good, that's a decent. That's a decent dry red. Yeah. Yeah kinda has a charity taster Let's try the brown bed No butter so I'm just gonna take a bite Pretty good. No, I think I'll disaster that's nice. Just nice having it as a company like this. Mhm Work of art right here. I believe we've ordered something called dim sneaky and I need to I'm gonna break this baby. I can't actually lift the bread off. So we're gonna have to break it How do they do this It's like they cooked the bread over the ceramic bowl. Oh my gosh, it's Recovery's a totally talked out. Okay so now that we've managed to break all the bread off and then let's show you what's inside the Defaulting of the lens fogging of the lens so in here we've got some pork We have potato pancakes We have this like creamy sauce with dill and carrots and garlic and it all looks really really good That's going for some pancakes I've really been enjoying these like fried pancakes. Yeah, like, you know savory mushroom sauce is on top it tastes so good Yeah, we haven't shown them before in videos, but we've been eating them all just kind of our Ohana does it too much? So it's a lot Yeah, I mean it's piping hot it walked out the lander son Did though So creamy and yummy Yeah, my turn to try it fishing something out breaking off the potato sauce, oh my gosh, yeah, it's so hot I can feel the heat Feel that heat. There we go. Don't try writing with a little bit of bread first. I want to blow on it Good stuff. Nope is one of my favorite things to eat here in the Ukraine for sure, huh? Oh, yeah But I've now had it about three or four times into the dish now that whenever we go in order to like traditionally every name We had to stay but we have to get that one cake. This is so nice. What's that sauce? That makes it so moving on to the main the meat dish. What do you mean? Yes well this this meal is kind of the classic piece of us of our eyes being a little bit bigger than our stomachs because this is Huge this apparently is the host specialty. They actually have named his dish after the restaurant It's a seven figs and it is a huge pork leg It appears like they have like a cheese or some melted cheese melted cheese sauce, and I'm just gonna like car will be huge Look how big that It does it looks really tender so I'm gonna get some sauce on that taking each bite. Oh My gosh that looks nice to me So tender and actually it's not a cheese sauce, it's a mustard sauce. Oh, it's got a kick to it. Yeah Totally different than what I thought Gonna grab some meat. I also want to get a bit of the skin try to get some of the skin That's really nice sauce and make sure you get some of that mustard sauce, but a little bit of everything in one bite Oh my gosh. I know this looks messy but Dr. Green, right. I mean sighs reminds me a roast chicken where you keep the skin on it Good musically tender like you remind me of pulled pork a little bit. Yeah, that's that kind of texture The mustard, I mean it's got some kick but also We still have another dish and I'm never coming boy and we're we're kind of getting at the whole speed oh Boy And so another side dish we ordered is but any key which are the dumplings these ones are black Yeah, we though we haven't had this before it looks interesting. You have never tried to block dumplings All we know is that they're stuffed with pork and veal There you have it Nice it's quite good But we have no idea why they're black some do they make them blocks are the only box that I've had before is Winning yeah, good question Help us solve this mystery guys, did you know I mean if you know Sam doing it? They're quite dense yeah, there's typing ability of a heavy Oh Was it really different than the one who tried before yeah also had like potato and cheese ones. Mm-hmm Well, this is I can just entirely mean we've done the art denser for sure. Yeah, you know what these almost look like They've been seeing instead of oil. Yeah, I think they may have yeah one more. They're really good They remind me a little bit of gym stuff. I Was just thinking that yeah Tasty though. All we need is some soy sauce and a chopstick Well Mister this is like I think our Ukrainian style kinda cheesecake and it's got like a chocolate topping and I think I've been able to see what might potentially be dried pieces of fruit in the middle Yeah, I think I actually have one in a lightweight Raisins freezer I'm so good Because like this is just like pure cheesecake There isn't really like a bottom layer that's just appeared dense sticky cheesecake just the way I like it So I kind of feel at this point the meals sort of turning into a challenge a challenge meal and so forth There's like an endurance for it. I always have room for cheesecake though really to start ordering less of the problem. Mm-hmm Good then, huh? Could be dizzy. I wonder if those raisins have been so good rum soaked raisins Taste a little something-something The Sofie All right, mr. Foodie it is time for dinner When in Kiev there's one dish after death for sure that being chicken Kiev So yeah reporters this that we've ordered a whole bunch of other different things And we're just waiting for it to come and it's always that exciting moment because I'm hungry and I can't wait to try it But in the meantime, but they brought up I forgot about that First up vodka. Yeah Our first drink of the night red wine coming Oh Wow, you just downed it in one shot alright gonna go Yeah, that's that's got an infusion of some sort. It's kind of like a lemony taste. Yeah, but it's very strong She can imagine Yeah, a little kick start the evening the right to tell us so the Complimentary appetizer is basically it's brown bread Pretty darn good, I think it's a one fighter They said that like I suppose this means Delicious kind of like free food, right All right, so I 2m kick-starting the evening with some Ukrainian vodka the first I've had in the country and even here along Strong isn't it? I'm just doing a little sip. That's all I can handle About a site from vodka. They also brought us free bread Bread, you know I said, no. Thank you But what's even cooler? Yeah So I thought this was butter, but no, this is a salty cheese and then I thought this was butter, but no Apparently it's pork fat like garlic and some chives Yeah Indeed. I'm gonna start with the cheese. It's read of it Okay, then we'll move on to pork fat and see looks like I know this looks like pork fat going on Our quota pork fat in Garlic is it so garlic you cheese bread. It's good notice quite nice job And goes well with the vodka but now Let's try pork fat I don't think I've ever smeared pork on a piece of bread before But our waitress was telling us this is super Ukrainian. So yeah We're gonna do it But like thicker than butter the girl is butters, yeah, it really cooks your mouth That's fascinating. That's not bad. That's cool. We're trying some new venture. Yeah So now that we've had some vodka we're moving on to the wine has arrived and the cool thing about this point is that it's Ukrainian wine to dry red I really excited I try this because I did get to try the dessa dry red at a wine bar the other I don't have a lot of experience with the training wines. I've tried a lot more like George. Yeah Good Good all right Just keeps showing up so I think just a pickled herrings. Yeah, so I ordered some pickled herring for us Yeah, coz but I think boiled potatoes. Yeah, and also some pickled onion Cove onion So there yes, I will try that Yeah, we figured we haven't tried a whole lot of cold Ukranian appetizer Vicious violaceous. Yeah, so flavor wrong. Yeah. I love it. I love that. I think this may I've cleaned up being her favorite dish This is setting a very high standard to begin with all right, I'm gonna grab a little bit of everything So let's grab half a potato. Yeah half a piece of fish Some onion and get these flavors all mixing together labour explosion I Love that. I absolutely nice salty herring That's a really smooth fish it is for something that is a pickle that's surprising and juicy to Purchase pancakes, this is our cream. Yes, this is very good. Okay. Thank you So, what do you think of the wine I'm really starting to get into the dry wines. Yeah, joy, you're Reds, especially We have another dish we can hardly keep up with all the fans showing up at our table Come on, I ordered some potato pancakes fried potato pancakes. We're gonna add a little bit of sour cream there. I Love the sour cream and Ukraine. Yeah, such a nice addition to like the dumplings to the Just anything we've really tried it on the building. Yeah, you know what I've also been enjoying just ordering a whole bunch of little appetizers instead of big means. Yes that we can sample That's really nice it's kind of like a grated potatoes I kind of shaped into a pancake and fried So it's like nice and golden a little bit crispy from here, but still like soft and oily in the middle so Sounds like my kind of pancake That's in La Mancha down So the main has arrived this is what you came here to star of the meal Chicken Kiev. Hey guys, it just looks like art look at this. It makes it looks like You know, it looks like it comes on a stick. It's actually chicken breast. Look, I think it looks like a chicken leg Just decoration. It's okay. This is basically ready chicken inside Sometimes it can be stuffed. This is every every restaurant is a different way of preparing. Oh my gosh. Look at that. Oh, It's stuffed with some good goodness Great. Yeah usually has something like butter inside You know what? The easiest way for me folks in it is to actually just try Juicy oh my All right, let's turn You're right it does have like a poverty kind of texture and sauce in the middle And then the outside Outside is it's really like delicious. It's if that's the threaded part of the chicken Yeah reminds me a little bit like a new NASA that we tried chicken Milanesa, I was it reminds me oddly enough of something that my mom used to make It was like kind of like she can bake with pork chops or with chicken So it's got a really nice coating on the outside and then the chicken itself is really tender and flavorful and quite juicy, too I must say It's awesome. Like it is chicken. Oh Here we go trying my chicken kid in Kiev for the First chicken Kiev. Yeah. Wait, is this my first? Yes it is. I haven't ordered this before. Oh my gosh it is so Buttery and juicing. Oh, oh my god. Just seeping out the meats. Just breaking apart like everywhere Maybe one last good super juicy in there. Yeah We ordered this with a side of fried potatoes Yeah and onions. Yeah, and we've also got some onions zucchini is good my shows on the bottom, baby, right? I think that's the caramelized onions is so a mushroom Oh, yeah, I think I was like so that was like one of the extra things they had It's oh wow a lot going on. They're Going Please do Chicken Kevin's good. Yeah chicken Kiev in Kiev OMG dessert has arrived We are we arrived we ordered Confetti Miki Which are these little dumplings and we got surprise so I know we ordered the cherry pine and the other one's kind of a surprise Yeah, this is technically dessert ooo and to go along with it, we have a sour cream with a little bit of jam Yeah, turn the other way oh This might be cheese, okay, maybe salty cottage cheese Sweet Jesus we teeth. I would have been a little weird Today combination. Yeah, it's gonna say that would be a perfect combination YUM, nice way to finish off the meal I'd say Oh, it's time for price point. I was 560 and local currency just under 22 US dollars. All right Brazilian value eleven dollars per person. We feasted we Really ate a lot there's a lot of food just a lot of wine there's a lot of Appetizer on me a lot of free Blanca just growl free bread. She's a lot of everything What a creep or crap any of those. That's just an awesome Ukrainian meal I've been really enjoying the opinion from in here. Yeah, and actually we are leaving tomorrow this a little bit sad So this is our officially our last dinner here in Kiev Exactly Wow, oh wow, that looks beautiful So we're diving straight into another Ukrainian food video as you can see the food's already at the table, so we're going to get rolling here But yeah, red restaurant called openness Which is Sam discovered by chance when he was walking around the game yesterday In fact, yeah So it's located in the middle of a park and also the restaurant is like built around this giant tree Like right now, we're on the second floor and the tree trunk is yes there. Yeah. It's a pretty cool setting it feels very Rustic, very traditional. We actually came here for dinner last night and they had live music Accordions we were like we need to come back for those and here we are at like 11:00 in the morning eating lunch Anyways, you're probably wondering what this is for my appetizer I ordered a mushroom soup mushroom soup with dumplings and it said it came with bread crust So I was like alright They're probably gonna bring me some bread or maybe there's gonna be some bread crust like floating on the soup So there's my soup and if I kind of touch the bread It's starting to get a little soft because we've been taking so many pictures here We are so I should probably dig in before it starts like seeping through the bread But yeah, if you have a closer look in here, look at this, it looks so good Real mushrooms in there some carrot. There's dill a nice broth. I'm so excited for this. I skipped breakfast purposely for Ukrainian food Nice that is good, we've got some really nice fresh mushrooms in there just looks so good. Look at that rich Vegetables and yeah, this is crazy like a few days ago We knew nothing about Ukrainian food and we've just been trying everything we can and we're enjoying it so much It's all like really hearty filling food So yeah, this is delicious Alright, so I'm just gonna break a piece off my lid So I'm pretty sure it's for dipping. This is nice and toasted. It's like nice and buttery la la This is a really fun meal. All right, so I am having a Ukrainian salad here and it's pretty special It's got feel that has goat cheese. It has zucchini. You can see that it has some Tomatoes here. I'm just gonna like mushroom Yeah, there's mushrooms. Oh, wow, looks so good. Any company a honey mustard glaze. Yes, it looks beautiful So I'm gonna try bitten me a little bit of cheese and How about some tomato? That's a nice big way? What do you want you lost I stole them yeah. Oh That is like an amazing salad you could actually you die. I was the kind of a mean it's not good Mm-hmm, and it's good. Oh, it's just so flavorful. I love the I love the dressing Mmm, it's just delicious So what are you holding in your hand? So here is what I call a big sexy mug of beer Is a proper pint and I'm trying the local one. It is l'viv Ski 1715 so so that was probably crumbs. Remember the bead and one would assume one would assume It's a nice beer. Yeah, we've been doing a lot of walking this morning. So I feel like I've earned it Okay, and we almost entirely forgot about your drink what do you have a drink isn't as exciting I'm not having the local beer or anything, but I am having a forest berries juice. So How is that it's good but who wants to hear about juice when my main has arrived I Ordered cabbage rolls and yeah these come stuffed with rice beef Pork I forget the other ingredient onions onion lift that up first Oh what I've kind of destroyed it, but there it is Looks good, then we go These are still steaming oh my gosh Ah Good, uh-huh Wow a little heart ripped on ya. Yes. She did just bring it to us That's really rich and savory and they're kind of like floating in a broth almost like borscht and I had some sour cream and dill on top So yeah, we've got some really nice flavors happening here It's like dangling. It's dangling. I Don't know. How do I eat cabbage rolls out of the bowl? This is super super tasty, I would really recommend this dish I think it's one of my favorites that we've tried so far Sam's main is here. This looks so good Yeah, so when she was bringing it over it was actually there's actually still flaming a little bit on fire. Yeah We didn't capture that unfortunately It's beautifully presented here So this is duck brisket and it appears to be cranberry sauce and then some some caramelized orange Yeah, some caramelized oranges on the phone. I'm so glad I got Try that so I'm mixing it with cranberry sauce so good No It's amazing. It reminds me of like like turkey dinner when they're mixing in turkey with the Cranberry sauce is so delicious so delicious And it's um, it's a very it it's tender but it's also like at the same time It's a little bit of it's more chewy meat. So that's not for you very rich and flavorful though very delicious Time for the one thing we've been neglecting We were brought a bread basket a little while ago and this this is really nice looking brown bread. Like look at this has like seeds on the outside Yeah, maybe even cranberry. Mmm, even the butter looks like quite Yeah dill maybe garlicky butter has gone on there Read-a-thon, oh Yeah time for the first bite Brilliant It's just a type of bread I could make a whole meal out of it But we've still got dessert So don't last but not least it is time for dessert and I'm not gonna lie That's probably nothing Ukrainian about the dish. We ordered apple strudel. Yes this Is amazing so good. It's a 20-minute wait, but yes the best way Yes, and this is a dessert that's recommended by all the waiters and waitresses here and we go fresh out of the oven with ice cream and caramel and icing sugar Good stuff It's not amazing. It's So good. I'm already done my hop, I feel so good that you dare touch away time to wrap things up here so the price of that meal was 770 which is 30 US dollars and that's definitely the biggest splurge we've had here. Oh my gosh. It was wonderful Everything was delicious here and we did to get some decadent things like duck And then we also had dessert and tea at the end and beer and everything So yeah, it was totally worth it highly highly recommend this place This place is wonderful the food The quality is just outstanding but we're also gonna be making some videos where we show you guys how cheap yet really is. Yes Yeah, highlighting some affordable meals not just glared available. That's true Good day from a chilly summer day here in Kiev. It is lunchtime. And today we are going in search of food What are we gonna have we're gonna be having a whole bunch of different Ukrainian dishes. Yeah. This is a Kazim We're not too familiar with not at all So we're just hoping to order a whole bunch of different things and try most of them for the first time Alright guys, so we've made it inside the restaurant This place is called Katyusha and we were actually here yesterday and we ordered so much food, and it was really good So we decided to come back and show you guys what Ukrainian food is all about So we've gone all out once again today and we've ordered like four different mains and dessert and drinks. Yeah this is gonna be a fun little introduction to Ukrainian food for Both us and you guys watching because this is basically our first time you know Getting acquainted with Ukrainian dishes. So should be tasty. Sam is loving the vibe This restaurant is so cool. It's like stuck in a time warp. I mean, it's got so many different retro things going on Yeah Well TVs two old videogame consoles and just like the paintings the wall hangings and the different decorations in the restaurant It's kind of a fabulous place. I have to say yeah, it kind of looks like the 70s but with lots of antiques Yes. Yeah, very has a very 70s 80s never feel Okay, so first up we are starting with import Which is a sour soup This is one of those traditional dishes that you've got to try here in the Ukraine Now the original recipe calls for beetroot But I think we've somehow managed to order the cabbage 1 so it's lacking that distinct like purpley red color This one's a bit more orange instead Lots of shredded cabbage in there looks we've got potatoes a little bit of meat some dill which I've mixed in So yeah, this is really tasty. I love soup's on sour stuff isn't great for me Especially on a little bit of a chilly day. Yeah, just so chilly up. So I love to be having some soup All right my time to try work but before I even do that over here, we have some it comes with bread two little bread rolls and We had these s videos so I know what this is. So this is like a little container of sour cream Yeah and in here it's kind of like a buttery oily garlicky mix probably could be like Boil until I'm not sure about the garlic in there. No Yeah, yeah. Okay. So I'm gonna try the bread dunk it in this one And then have a bit of a divorce It's really good. There's a big piece of meat. Oh, yeah, I Also remember reading that you can add the the sour cream to your borscht hmm. You can actually just put it in your soup That's like a really good idea. Yeah. Oh my gosh that meat so tender just melts in your mouth. I know this is Let's experiment. Alright, let's actually try that then Come up just like top Right in it's gonna stir it in a bit This time I'm gonna go for more of a cabbage potato bite Oh, yeah, there's way better with the sour cream yeah Oh way better. I'm a prude Sam approved So Sam here once this fellas yeah. I wanted to try the I think it's called oliviere Oliver salad Yeah, Olivia and it's just a very it's very visible to you can see exactly what's in it. Yeah well you've got like eggs and carrots and peas and I think little cubes of ham and It looks like it's kind of like an in a type of a mayonnaise type of sauce time to try that All right, and he goes for a bite Kinda reminds me a bit of like, um A potato salad or something like the kind of salads that you would have a like in Canada. It's most similar to that Yeah, but it's also really good cuz it's got like more ingredients in a typical potato salad. Yeah Yeah, I do very much like it. I like that It's uh, yeah, it's it's it's it's a bit of a richer salad. Obviously more of a high-calorie one We all know my boy needs those calories, right Yeah, I am for plate number three have a look So for this one We got potato pancakes and yesterday we tried zucchini pancakes which were green and they were really tasty But we figured potato ones are probably a bit more traditional Yeah that sour cream on Yeah, these are nice little size you can probably order them as appetizers or as a side dish So they look like they've been pan-fried Yeah, and you can actually see if you look at the texture I mean I've kind of made a mess of it, but it's like shredded potato with like yeah Delsin looks really good. He really I made a mess of it. Oh It was quite nice messy og, hmm nice on a cold day you Could just melt some cheese all over this. Is it is it more crispy or mushy? it-it's more mushy Yeah, it doesn't really have a crispy exterior like those Korean pancakes. We used to hum. This is definitely more mushy and oiling Good In he goes there I go Woodsen. He prefer the potato ones are the zucchini ones requestion your question. Oh Yeah, you can really see the potato. Yeah, I have the stringiness of it What kind of grease we aren't there yeah Clogging Yeah, I think I think on a cold day I prefer the potato ones They're a little more they have a little more substance to them. I'd say Yeah, these are nice Moving on to our fourth dish we believe this is called the body making you or about any key Yeah, we're not entirely sure and having just traveled in Poland. These are Luxurious it was borrowed. Yeah, it's look awfully familiar. It's cool how there's like there's a lot of regional similarities between the cuisines In Eastern Europe it even has the caramelized onions on top it does Yeah, and I think the ones the ones that we ordered these dumplings have Mushrooms and cabbage cabbage. So let's try them. They're definitely a little smaller than the ones we had They're more bite-sized What do you reckon so good? Oh my gosh, I love I love any kind of dumpling they're really tasty Um, yeah, these ones are the they've got that kind of that grease the exterior, which is really nice But then when you bite into it, the filling is is really tasted like oh my gosh It's so good and I just love how you have the the onions on top as well. So good I'm going in for another one. You know, what else we notice on the menu, you can actually order these dumplings baked. Mm-hmm So you can have it boiled or baked. Let's write a never separate name for the big ones to forget what it is well, yeah, you can get them differently done and we go so yeah, these are definitely Just kind of like miniature bite-size feel like I could just be snacking on it and you know watching television popping them in I Know I could eat like I could think they have like 20 of these if I was hungry, that's not nice. They are very good. Mm-hmm How'd you like the fillings? I do. Yeah, I purposely ordered them Mushroom ones because when I had those in Poland, I just loved them I think Poland still leads the way with pierogi, but this is an interesting variation So yeah, definitely enjoying it still going strong time for dessert Voila, do we believe this is called mega. Boop if we've deciphered the menu correctly and if you take a closer look it basically looks like a whole bunch of like little pancakes stacked on top of each other with the layers of cream between I'm done you Wrong Decadent is this quite nice. I feel like I've had something similar before and I can't remember where Where did we eat a cake? Like maybe maybe maybe? Lately in Kyrgyzstan and yeah, it was an artist man. Yeah for dessert. I think it was called a honey cake Yes, and I've had all these layers and just honey and cream in between it's really tasty What's on top though? Still trying to figure this out looks like some kind of nut it comes with hb2 I think this could be like ground-up nuts. It's really really nice. No ice cream Really good stop time for me to try it. I feel like you've had like half the key already. There isn't a whole lot How many voices you not before me? Try some with ice cream Isn't it might as one delicious pigs. Mm-hmm I can tell it this place specializes in desserts because when you walk up the stairs, there's big like display of all the cakes Oh, yeah. Yeah, they're they're really pointing out all the different cakes that you can have when you come for lunch or dinner here Yeah, so just wrapping up a delicious meal. Yeah This is including dessert. Yeah, we ate a lot. We definitely definitely you know what and it was all really good It's just like I'm glad that we ordered a whole bunch of different things We tried to tried to kind of order an eclectic mix and I think that we we accomplished that for sure so the bill has arrived it comes in this cute little bucket so time to do the conversion assess the damage assess the damage going to my exceed con So basically this came to Ukranian Souvenir can't even see the currency properly guys Are you you age? That would be 13 US Dollars and 71 cents, so that's a little lot considering we had The knowledge and that was like we each got our own salad too Yeah, so it was even more dishes than what we had expected. Awesome You want to see right? Carry my currency my sunglasses case That's how I roll. That's how you roll. Anyway, it's nice affordable meal here in Ukraine and delicious Ukrainian food. Absolutely Alright guys, so it is breakfast time here in l'viv and we've ended up at the coolest cafe ever It seemed like a post office and check it out. There's basically mail boxes everywhere. Yeah, lots of postcards You have the little like envelope feeders on the doors Like it's so so cool. So yeah, we're gonna head in have a bite of food and then go sightseeing All right, so we're inside the cafe our food orders have been placed Cappuccinos have arrived in this place is super cool We weren't even planning to come here because technically this place specializes in pastas and beers But the one cafe we had walked into first was totally packed. Yeah, we just like wandered and here by chance We saw they had a little breakfast section. I mean the place looks so cool. They're like, yeah, let's see here. Exactly So let's try that Okay, and while you're trying that something to keep in mind while travelling in the train is that we've noticed in both? Yeah And now Aviv that if like if those are really popular restaurant and you just show up like on the weekend you need a reservation Possible, yeah. Yeah if you really want to eat out of place it's better to make the reservation in advance Yeah, if it's not has happened to us several times I'd say that's the third time that's happened. Yeah. Yep And how's that kept it you know? Tasty So a few thoughts on Ukrainian front Yeah, so when we were kind of researching a role like what it was a typical breakfast in the Ukraine It didn't seem to be like an exact standard Yeah You could have something like borscht that could be like dumplings. But we've already shown that in some other videos Yeah, we decided to just come and have like more of a contemporary breakfast and temporary contemporary you creating breakfast But anyways, it should be really good like I'm excited about what's coming and this is my first sip of the cappuccino No Need my coffee in the morning, this is your third cup, come on, let's admit it. Thank you Yeah, I wired for sound today guys Oh My goodness the food is here. This is so busy. This is so much more beautiful than I was expecting So we're right in front of me I got these crepes with apple and walnuts And just look at the way these like folded them and like twirl them like it's so pretty and it has cottage cheese as well I see sugar cinnamon like this is origin apart. I almost don't want to dig into it This breakfast we are hungry. It looks like a little flower. Oh, wow, Joe slim. It shows the middle in the middle. Oh So it looks like Oh berries. Oh my cup. This one was Apple, but maybe we got berries Wonderful. Does it matter? I mean the other one the other maybe Apple then yeah. Yeah because the other one has a Has a cinnamon whatever small So good Tasty I have to say we have a bit of a sweet tooth this morning both of us ordered sweet breakfasts So nice with this like cottage cheese and all the icing sugar and cinnamon mixing together man Got to love it Okay, it looks like a mix of almonds apples beer shows all that's in there It's kind of hard to see I mean it all looks kind of like mush. Okay, just trust my taste buds here Good stuff I did not it's something that's really cool too that we just noticed. Is it this middling sleeves? Yeah, and it has a nice amount of like icing sugar and just yeah, it's just so beautiful. It really is a work of art Really is where I work out, right? Like these are the nicest crepes I've ever had in terms of presentation Like seriously, that was such a beautiful plate I Taste something that's a little bit similar to like a cottage cheese as well. Yeah. Yeah, that's the sauce. Yeah. No, it's awesome denieth It's really good. Oh, man, it gives it a bit of a Salty complement to the to the sugary Ness of this. Oh My god, oh my gosh Then we have a lot more to drive and time for the next dish. Yeah, the next dish is a stack of little pancakes here Dusted with icing sugar if you look down it's got Raspberries it has a lot of cinnamon which I'm really smelling and enjoying and Apparently this is going to be a sour cream based sauce. So yeah, it's gonna take one off here Those pancakes are nice and fluffy. Oh, yeah, they really are good. Nice and fluffy. Take it for a swim. Grab a berry. Oh Yeah No, it was awesome Those are like I just love I love anything with a lot of cinnamon and it's sweet But it's also tart with the berry and a little bit sour with the sour cream sauce So you have a lot of flavors competing. It's wonderful. Your teachers are being entertained here Yeah very much so early in the morning. So this is yeah I thought we were getting something a bit more sweet this morning But it's nice to have the tartness and sour as well because those are flavors. I really enjoy doing In the background, yeah, you mean the music it's been good at so yeah, very classic to like American cowboy Wow It almost reminds me a bit of Lacombe with a Greek yogurt no, yeah, yeah Yeah. Oh, that's a good way of describing it actually. Hmm just Really? Thanks. Yeah, I think they're so fluffy. I mean This is a nice surprise. I mean, I know we could have had borscht or dumplings for breakfast This is a nice change sexy that we've done a lot of the the typical Ukrainian dishes, you know, exactly Yeah I mean like parties having breakfast in two different countries is realizing that Like there isn't often always a standard like people with people basically whatever they are in the mood for And breakfast changes from like a weekday to a weekend We can spare them. Yeah feel like on a weekend. You're more likely to experiment. So yeah So this this was all Sam searing because apparently bakes and crepes were not enough. He wanted something else That was sweet and our service suggested this particular dessert. So it kind of looks like what is it like deep fried dough may be? coated in like sugar cinnamon and it comes with a little Little sauce Bowl here. Yeah, let's is all about A lot. This is like a nice clean even illa custard again. Super sweet This is good, I mean, there's no way I can eat all of this but No problem so my turn to try and you can see this but these are absolutely coated in icing sugar and cinnamon beautiful Donkey I'm eating arts meeting her It's not custard that really makes up yeah and then the first place your first white Cinnamon really hits you. Mm-hmm, and then the costume Yeah, it's just really nice. Oh my gosh, this is that this is a wonderful breakfast, but it's so much food That's turning one more into a brunch. I know and if you would have expected this from a post-office feed cafe I know. Yeah, the specializes in fasting crap here. Yeah. You also do a nice breakfast guys If you have a sweet tooth come here for sure and time for the doodle time for the bill This is what it came in. Oh, cool I I kind of struggled to open the box Our little gift inside the receipt, yeah. So anyways that came to what just over 200 yeah I was 207 207 to be exact which is just slightly under eight US Dollars and To route to conclude that was for two cappuccinos. Yeah, and three basically manias Breakfast means you had the the crispy fried cookies. Yeah in cakes the crepes and oh boy. Yes. Yeah Oh my gosh for a full So you can't he can't find too much better value for a for four dollars per person. Really? Can you see I would highly recommend this place if you're looking for a nice breakfast Sam why are you not walking in the safety of this tunnel? So It is lunchtime here in Kiev we've been here in the city for about a week and today we've decided to take you for georgian food because we've noticed Georgian Kuzon is super popular in the city There's actually this one street where there's like a whole bunch of georgia and restaurants right next to each other So we figured what is this popular? We need to make a food video So yeah, we're on our way for lunch. And this is how you cross busy streets in Kiev through underpasses So there is lots of climbing and descending stairs Sam is a man on a mission Marching towards the georgian restaurant. No one is going to get between him and his food stomp stomp stomp So, what do we know about George insane well, we've never actually traveled to Georgia at least not yet So we're not that familiar with this food. Although we did visit this restaurant a few days ago, and it was so good That was like we have to come back over But what we do know is that georgian cuisine is a mix of European and Middle Eastern Influences, so all should be very exciting. All right So the first thing has arrived and that is my Georgian red wine It is a sapper AVI Which is a dry red wine which comes from soporific grapes and I had this last time and it's so good and when they asked me like do you want to smoke a Big glass of them Finnick make it big and be very black things Look at all. All right. So at this restaurant you get some free appetizers. So we've got a nice little mix of breads Cucumbers this little bowl with like coarse salt and spices and you also get four little dipping sauces So we've had these before these two are really hot, especially the green peppers Yes, and then we've got some beetroot and I believe this cheese. Yeah, it's like kind of similar to like a cream cheese consistency Let's go for the spicy one, though This could be trouble Inspiring and then Amen then you've got the cucumbers which are nice and refreshing cking dip this right into his soul from the spice Yeah Big Mike That good Okay, it's time for the first if yes, so ordered a Georgian solid here, man It's as basic ingredients It's just tomatoes cucumbers and onions and you can see all those quite clearly And it comes with a kind of a nutty bass dress Yeah, so let's try that. So I read even speak compared to a Greek salad you - the feta Right soon I can do the comparison. Yeah The drudging is actually not strong. It has a bit of a nutty taste. Well, yeah, it is like The old ingredients are nice and fresh Tomatoes what's good so good to get that good to get some veggies in before the heavier dishes to come along. Yeah Time for the next course and I'm actually gonna have to read the name for this once it's a little complicated it's called by the DJ niggas eat and This is eggplant rolls with a walnut paste and it just looks beautiful Basically, they cook the walnut until it's soft and then they roll it up with a walnut paste that also have spices and vinegar They also put a little dollop on top put some pomegranate seeds. And yeah, it's Beautiful. It's art its arts on my face are gon play and it's so good I already tried this one last time we came to this restaurant That we were like, yeah, we're ordering this again Let's say, yeah, I just love the will not pitch enough and there is more food Coming faster than we can use So yeah, the walnut piece it almost has like a like a who was Ted sir, but with like a really strong nutty flavor So it's really really good. I would really recommend trying this dish. It's one of my favorites Next next dishes here. Yes the next dishes here It is like khachapuri and it comes with some gooey cheese, which is similar to mozzarella Basically, if you take a look over here this kind of looks like a like a Georgian pizza it has been cut sliced like one with sliced in and in my Little triangles and my gosh is never cheesy. We had this last time too It's kind of like a salty to you And this one comes with double to you. So actually there's very definitely and it's very filling. It's very dense So, yeah, if you're looking to get filled up eating Georgian food You'll definitely want to order this with one of your dishes edit it will it will make you feel stuff for sure Yeah, and I think we're going to be taking some of it. Yes. Definitely. We made the mistake of being the whole thing last time By the time dessert rolled around we've I kind of already done So next up we are trying that dolma, which if you have a look over here It's basically like a grape leaf that has been stuffed with minced beef Rice some spices and it comes with this white sauce It almost looks like I don't know some yogurt or sour cream based sauce, really? Yeah, and this I'm actually trying to the first time sauce I'm screwed Does the creep please give it a bit of a sour taste? Er, no, you know? The leaves are quite soft. I was expecting them to be a little tougher They're really good So, I'm really curious to try this one as well I haven't had it before so Yeah, they just look through like that's the way the food is presented at this front of restaurant is beautiful click oh, yeah, really liking of our I also like that. These are bite-size. Yeah Mm-hmm. Oh my gosh That's so good so juicy. What's the first thing that comes to my mind and you really do taste the meat inside as well? but you're right though, the Belief is very soft. Yeah, it's much softer than I thought I thought it might have more of and this kind of a like a leathery texture, but you got it alone. That's very soft Just bite right into it. And for dessert like I don't even have room for dessert. What's still going strong? Apparently how we ordered a sampler plate that has four different Georgian desserts So I don't know the names of these individually, so I'm just gonna read them, right? Back Tony No, Bagheera Gianni. Yes pastilla kozinaki and baked cookies with Bella mushi and Custard so I think I can probably identify it the cookies but the other three are a bit of a mystery All right, but I'm gonna start with this one because I've had this before And it's good. It was my fork. My fort has vanished Steve's my dirty form Here's a clean one. There you go So, let's go like this So this is really nice in some restaurants, I've actually seen this called like a Napoleon or Napolitan or something like that and it's basically all these layers like pancake layers with cream in between Oh my good That's probably your favorite favorite dessert that I've had here yeah so much so I'm going in You're ensuring that a custard is so nice And each other once you do one more and then I'll have it here this one This one's a bit of a mystery to me, I don't know what the exterior is I keep thinking It's like a big paste of sorts maybe but I'm not entirely sure And then inside it's just more custard more cream the same kind This is returning this for the first time we did or does anything All right, so I'm going to try the other two so I'm going down here for the walnuts and they're basic It's basically like walnuts and kind of like a syrupy honey type consistency. It looks like there's some icing sugar on top Whoa, look at that. Let's see the trail stickiness and You always devour that dessert I love absolutely love not so It's just right up my alley this sweetness like them but this year open and thickness added to it really makes it nice Mm-hmm All right And the last one for us to try here And we're gonna have a bit of the dissection going on is the cookies and then yeah as I'm opening it up here it's basically like a cookie shell yeah and stuff the inside of that is Appears to be like kind of like something of the jam right consistency Yeah, and there's also a custard right next year if you open right the other one. Okay, I'll do that for this - yeah We can make a Spanish He's gonna try one for now, yeah the thing that surprised me about these for me when we had it Last time was that I thought the I thought the cookie shelf would be more soft But it's actually kind of like it's a hard and crumbly Yeah, so I don't know what the ingredients are for that one But to me, it tastes a bit like almost like an almond cookie. Yeah. Yeah, I would agree. Yeah Yeah, just the texture of it when you're biting. It. It does remind me of an almond cookie. Oh That's really good. That's also one of my favorites Um, it's cool that like these two are my favorites and I think these two are your favorites So yeah, it works out it works out very well So this is our receipt it comes in a little envelope sealed in the back And actually last time we came here the lady handed us this letter and she's like before you go Here's the letter from Mama monogamy was a restaurant. I was like, oh Like they give you a little letter All right, so time to assess the damage it came to 819 which is 31 US dollars. So just over 15 dollars per person And yeah, that's a bit of a splurge milling CF and we ordered so much food And I don't know if you can see this, but we are taking a big walk home I couldn't even finish a we were defeated by it by the meal it was that good So I hope this gives you a bit of an idea of different types of story and food You can try basically different things. You can eat serves a Georgian cuisine. We really liked it I really love this restaurant highly recommended if you're visiting Yep, Creon. And yeah, if you get a chance to try Georgian cuisine definitely do so. I don't think you'll be disappointed at all All righty, what is happening today, oh my gosh today is a special day we haven't had Korean food in ages Ages we were actually wracking our brain and thinking like when was the last time and we believe it it was in Pokhara Nepal Months months ago that's half a year ago. So we came to Kiev and cut we're kind of here for a little while We actually researched online to see if there was any Korean restaurants have been craving it for ages and we found one There's actually one that's quite highly rated. It is a view dog I don't want that up there and you know, what's so funny for a second I thought Sam had finally learned how to read Cyrillic. Oh right. Now I was reading the Korean Yeah, and then of course that was the typical Korean sign and as well beside it - alright, let's go anyways we're hungry Let's go in. Let's eat Korean food. So excited Okay orders have been placed and I don't think they're gonna be very many surprises We have our favorites we tend to work on the same things over and over again But we do get six free little dishes side dishes on challenges Yeah, and there's other things that are authentic about this too The little bell when you're ready to order or you want to get more drinks to go ding ding ding and one thing well the Canadian I did order a little bit different that I normally Normally tend to get both slightly been bought if I haven't had it for a while, but I ended up getting kimchi bokumbap which is against my right race and Yeah, we ordered men do as well. No, we got the patch on then Imagi, right? Okay, so you're missing a little bit Yeah, and I got soondubu jjigae, which is what I always get I smell your lovely. My tofu stew is you know, it's it's late August here. It's getting a little bit chilly get up So yeah, yeah barely is under 20 most days Surfeit has arrived all at once but we're gonna start out with the band shun. So we got lots of free dishes We've got our sweet potato here Looks like sweet potato, right? Yeah, I think it is. In fact, it's either Oh Kumar comment on this mom go come on. It has been quitted. Oh, thanks. It's almost like a pancake form. Yeah We got our pickled radishes. Yep over here. I've already had a few Anderson spicy So good this one looks a little familiar, what is this Let's try it anyway Hmm it might be some kind of mushroom. Oh, wow, that's good That's what its gonna guess and then we have the bean sprouts of course bean sprouts and they go Those are so tasty. And of course we have kimchi Oh See we go. See you agree. Let's not forget. I will see you in don't thinking green. That's Kim That's what I'm starting to forget. Where's The drawing don't worry Amy cheeks To the we do have the we do have the classic kimchi. Mmm-hmm. I mean know what This kimchi has some kick I've already been having some Sneaking in through the wall oven filling and what's the last one to the left of it Oh Spicy end of your food time. That's like a spicy given this also looks like kimchi It looks like like it cooked for a little bit. Let's see. Yeah have some onions in here as well. Yeah. I'm T onions Is it warm? No, it's called otis cold. Okay, I mean not sweet sauce. Okay. It's a sweeter kind but similar What is the name No Sweet red sauce like why you seem sweet that you add to your BB pot au feu chocolates. Good to joke. Good job It's got lots it goes to John. Oh Yeah, that's red pepper paste starting to get my runny nose it always because whenever I have Korean QW I know we love it, but we haven't had in so long I guess we're just we're not we're not quite used to the spices again That was like when we first came back to Korea again last year Oh my gosh virtually dating some digestive issues for the make it we got used to it Yeah. Okay. What are you gonna to look exciting? We've got Pat Young which is like Korean pancakes and his beautiful it's already it's been sliced up, but it only choked on this so I'm gonna slice it further once for Yeah, so the main ingredient of course is the pop which is the green onion Italian and then then Actually, this is kind of like a mole project because it's got I can see that there's seafood in here No, it's got red pepper and with that probably onions and other just kind of assorted seafood All right. So let's take that for a swim here. I believe this is kang gyeongmo sauce It's like a soy sauce mixed with the vinegar. It should be really nice success, right? Yeah Oh, yeah a little bit of chili powder you yeah, you have to absolutely dump here You have to dunk your pageant into this doesn't taste good. It's good. Otherwise Yeah, very authentic amazing look That's what you can tell that it's being served basically as a main dish As opposed to just like BAM champ as if they make it nice and thick Your turn go I'm just gonna dunk it properly dunk. Oh yeah, yeah My favorite we arrived really hungry today We were actually gonna come breakfast we skip breakfast and we were gonna come around 11:00 And we ended up having a super long Skype call and now we're here at 2 p.m yeah, we Brother appetites for sure. It's really authentic. I don't so authentic And no I mean what's a viewer time for the mean I ordered that gives you book goof-off Which is kimchi fried rice. Yeah, man, man, this this looks it looks so good I can tell that there's chunks of meat in and already it's got lots of kimchi. It has other vegetables already Yeah, and the kicker is a the emitted super authentic by giving us a runny egg. Yes. That is how you finish That's how you that's basically how you played how you talk? kimchi fried rice and Sam can't deal with runny eggs unless You're if it's me, it's just funny. Right? I like it. I Have really weird like the foods that I don't like I have really weird conditioners for them Yeah, they get just runny eggs on their own But they mix it with rice Totally totally fun. So let's see. How is this? That's good, yeah it's very Compared to a lot of other gyms people come buffs I found it's got quite a bit more sweetness do it with dolls. Also have a lot of space. Oh, man Really does so you've got like very intense sweetness Which you kind of kind of hit you right away, but then as you're swallowing them it's more intense to spice and yeah It's very spicy My throat's on fire. So a Little soup. All right, maybe like Karen goofy like um, um a little egg Egg soup not entirely sure Looks like egg whites and some spring onions. Yeah, that's exactly what it is. Yeah, and that's that's kind of mr Cooper cooling your palate a little bit. This is a spicy. All right. Yeah Because shanks Kerry Feel like we see that a lot. Your nerves are very cheesy lines. We seem to have a long Hot that's hot. Hmm. Let know spice it up. It's just hot hot hot you know what I mean about the sweetness, uh-huh it hits you hard, but then this place Yum, it is sweeter than any other book another con. What? I'm everything the one we had was it in Nepal that one the sweetness was just wrong because you're not putting ketchup in there And this is this is my authentic Yeah, I've had since I've had seen some kind of sweeter kimchi bokumbap in Korea But it tends not to be that way tends not to be as sweet as this All right, still kinda with the presentation and the spiciness and the other ingredients are definitely on on part Yeah, try I like it. It's different but I like you. Yeah, but it's definitely got a little bit more sugar than Than what we're used to Try this was wrong Yeah It's just nice for cooling up a little bit. It's very very late I'll say yeah I've got a nice mild flavor. So she need a little bit of a break from the spice exactly This is really good so far Let's move on to your dig a are you really? I sure AM. So for my main, I ordered the soondubu jegging which is the tofu stew it also comes Comes with a bowl of rice and done white rice, that's a very authentic care invisible and this too I have to say it looks it looks a little bit different from what I'm used to like It's what is really no, it's not as red. There's very little broth. It's mostly all Tofu, and I'm used to it being like the soft tofu lay there were chunks But this one looks a bit more realer. It was an egg already mixed it in. Yeah It looks like there's some meat Which is unusual in the studio. I'm so touchy. Sometimes. Did you get me into the booth? But sometimes not Spray-z It tastes quite eggy like an egg drop soup okay tofu and a little bit of spice it's not overly spicy I prefer you know that rich breads crazy broth right makes your eyes rod makes your nose run Everything's watering. So it seems to me that the tofu is a little bit different normally It'd be more than that the silken tofu. That looks more. Yeah, more like a curdled I would say yeah Yeah, it's different. It is a bit different but it does taste good. I am not complaining Okay, Sam. Let's see what you think What's the night you know, no it tastes it tastes to me more like a doing junk jiggy Like I saw you being a chicken but um, it is good though. It is good. Yeah Yeah, but I think that they made it as a doing something to get to be honest tell It is tasty though, yeah Honestly, this restaurant has been such a pleasant surprise. We were not expecting to find amazing Korean food Very happy but this right here is our happy place No, no, we're just gonna come on tight guys. No more filming. Just enjoying those so much food So much. Yeah, we did a pretty good job. I think vision of the means polished off the means But yeah, we are done defeated time it is time to ding-dong-dang the ding-dong Well, well, what a beautiful waiter in the meal they brought complimentary water Nolan which I think might pursue Correct me if I wrong in that pumpkin no whole part this pumpkin. Okay, because a Saturday Yeah, anyways, so it came to 491 which was nineteen US dollars Yeah, I found that was great value because we got three main dishes We got tons of banchan tongues aside to just forgot to show you I had Georgia Hawaiian man And we also got a big thing of tea to share. So yeah, that's pretty good I mean some people ignite something a person to have a really nice authentic Korean meal here in the Ukraine Yeah, I was lost them. I would come back here again for sure highly recommend this place. The name is out at all Well, that's a wrap to our introduction to Ukrainian cuisine We hope this Ukraine Food Guide inspired you to try some of these mouth-watering dishes now over to you What is your favorite Ukrainian food? Have you tried Ukrainian cuisine before let us know in the comments below and we'll see you soon with more food and travel adventures", "text_with_breaks": "One of our surprise favorite countries on a recent trip to Europe with Ukraine while travelling around Ukraine\n\nwe marveled at fascinating architecture and were welcomed by friendly locals in both Kiev and l'viv, however\n\nThe ultimate surprise was just how good the food is in Ukraine my goodness\n\nUkrainian cuisine may be the most underrated each sample\n\nWe literally arrived having never tried any authentic Ukrainian dishes before and we left with the new\n\nAppreciation of the cuvee and the desire to try more often referred to as the breadbasket of Europe Ukrainian dishes are heavily\n\ninfluenced by the ingredients that spring from its rich dark soil when you think of traditional\n\nUkrainian food think hearty dishes such as borscht dumplings meats and stews but\n\nContemporary Ukrainian cuisine has a unique Flair of its own\n\nin fact\n\nWe had so many delicious meals in Ukraine that we felt the courage to sample\n\nInternational cuisine as well eating at both Georgian and Korean restaurants in this Ukraine food guides video\n\nWe delve into all the delicious Ukrainian cuisine. We tried for the first time but enough with the rambling, let's jump in with our appetites\n\nAlright guys\n\nIt is lunchtime here in l'viv and we try to find the most traditional, Ukrainian\n\nRestaurant that we could and that's how we ended up at seven piggies\n\nAnd yeah, I can tell you taxidermy is a really popular a lots of stuffed animals. There's like savers world Wow\n\nIt's very colorful. It's all white walls, but it's like decorated with these bright flowers. We have super cool\n\nWe're the only ones here\n\nSam neglected to tell me the waitresses and they connected me while I'm rambling\n\nOur camera was awesome many of you carrying on like a pearl\n\nShe brought us something called vinyl and I believe some kind of sheep's cheese with like looks like bacon\n\nSo I'm just gonna try it on bread. I'm not entirely sure how\n\nBut you know bread and cheese seems like a pretty good idea so let's go for it Oh innocent. Thank you\n\nIt's a do thank sheeps cheese. And this looks like some kind of beginning\n\nIt's time to try it I feel like I could eat this on its own I don't even have to present sci-fi tonic films\n\nGood stuff that's good. First time hiring this Sam with the fancy water wheel re right behind Henry behind me. Alright\n\nAlright time to try this\n\nBattles gonna a big bite it's kind of like divided into layers like over here\n\nyou have the cheese and then you have the egg and then\n\nSprinkled bacon bit so I tried to get a bit of everything on here\n\nYeah, well I go plunger the bacon us. Mm-hmm\n\nIt's really like that's the first thing I taste them and then all the cheese is really nice salty cheese\n\nYeah with the a got it kind of reminds me a bit like a premium omelet or something\n\nAll right, and we also ordered wine and we got a bread basket\n\nAnd yeah, usually I found when you order bread baskets here in the Train and you get both brown and white bread\n\nYeah, well, but you know what miss Nikki means what we pointed out the cheaper price for the wine turns out it's only 50\n\nMl. Oh, yeah\n\nThat's really small. Haven't even touched it yet. We need like half a liter. Yeah. Yeah. This is a taste\n\nWell, we do in all fairness. We do have to do a lot of filming today. Yeah, so\n\nAnyways, we yeah, we got a Cabernet it's made from the Ukraine and will serve the wine from the Ukraine apparently comes from Odessa\n\nMm-hmm, so I'm guessing this make me from Odessa\n\nYeah, also the really popular wines that you can order at restaurants in the Train included Georgia and we'll go be in wine\n\nYeah, we decided to go for something super local made in the country\n\nSmells good\n\nIt's pretty good, that's a decent. That's a decent dry red. Yeah. Yeah kinda has a charity taster\n\nLet's try the brown bed\n\nNo butter so I'm just gonna take a bite\n\nPretty good. No, I think I'll disaster that's nice. Just nice having it as a company like this. Mhm\n\nWork of art right here. I believe we've ordered something called dim sneaky and\n\nI need to I'm gonna break this baby. I can't actually lift the bread off. So we're gonna have to break it\n\nHow do they do this\n\nIt's like they cooked the bread over the ceramic bowl. Oh my gosh, it's Recovery's a totally talked out. Okay\n\nso now that we've managed to break all the bread off and then let's show you what's inside the\n\nDefaulting of the lens fogging of the lens so in here we've got some pork\n\nWe have potato pancakes\n\nWe have this like creamy sauce with dill and carrots and garlic and it all looks really really good\n\nThat's going for some pancakes\n\nI've really been enjoying these like fried pancakes. Yeah, like, you know savory mushroom sauce is on top it tastes so good\n\nYeah, we haven't shown them before in videos, but we've been eating them all just kind of our Ohana does it too much?\n\nSo it's a lot\n\nYeah, I mean it's piping hot it walked out the lander son\n\nDid though\n\nSo creamy and yummy\n\nYeah, my turn to try it fishing something out breaking off the potato sauce, oh my gosh, yeah, it's so hot I\n\ncan feel the heat\n\nFeel that heat. There we go. Don't try writing with a little bit of bread first. I want to blow on it\n\nGood stuff. Nope is one of my favorite things to eat here in the Ukraine for sure, huh? Oh, yeah\n\nBut I've now had it about three or four times into the dish now that whenever we go in order to like traditionally every name\n\nWe had to stay but we have to get that one cake. This is so nice. What's that sauce?\n\nThat makes it so moving on to the main the meat dish. What do you mean? Yes\n\nwell\n\nthis this meal is kind of the classic piece of us of our eyes being a little bit bigger than our stomachs because this is\n\nHuge this apparently is the host specialty. They actually have named his dish after the restaurant\n\nIt's a seven figs and it is a huge pork leg\n\nIt appears like they have like a cheese or some melted cheese melted cheese sauce, and I'm just gonna like car will be huge\n\nLook how big that\n\nIt does it looks really tender so I'm gonna get some sauce on that taking each bite. Oh\n\nMy gosh that looks nice to me\n\nSo tender and actually it's not a cheese sauce, it's a mustard sauce. Oh, it's got a kick to it. Yeah\n\nTotally different than what I thought\n\nGonna grab some meat. I also want to get a bit of the skin try to get some of the skin\n\nThat's really nice sauce and make sure you get some of that mustard sauce, but a little bit of everything in one bite\n\nOh my gosh. I know this looks messy but\n\nDr. Green, right. I mean sighs reminds me a roast chicken where you keep the skin on it\n\nGood musically tender like you remind me of pulled pork a little bit. Yeah, that's that kind of texture\n\nThe mustard, I mean it's got some kick but also\n\nWe still have another dish and I'm never coming boy and we're we're kind of getting at the whole speed oh\n\nBoy\n\nAnd so another side dish we ordered is but any key which are the dumplings these ones are black\n\nYeah, we though we haven't had this before it looks interesting. You have never tried to block dumplings\n\nAll we know is that they're stuffed with pork and veal\n\nThere you have it\n\nNice it's quite good\n\nBut we have no idea why they're black some do they make them blocks are the only box that I've had before is\n\nWinning yeah, good question\n\nHelp us solve this mystery guys, did you know I mean if you know Sam doing it?\n\nThey're quite dense yeah, there's typing ability of a heavy Oh\n\nWas it really different than the one who tried before yeah also had like potato and cheese ones. Mm-hmm\n\nWell, this is I can just entirely mean we've done the art denser for sure. Yeah, you know what these almost look like\n\nThey've been seeing instead of oil. Yeah, I think they may have yeah one more. They're really good\n\nThey remind me a little bit of gym stuff. I\n\nWas just thinking that yeah\n\nTasty though. All we need is some soy sauce and a chopstick\n\nWell\n\nMister this is like I think our Ukrainian style kinda cheesecake and it's got like a chocolate topping and\n\nI think I've been able to see what might potentially be dried pieces of fruit in the middle\n\nYeah, I think I actually have one in a lightweight\n\nRaisins freezer\n\nI'm so good\n\nBecause like this is just like pure cheesecake\n\nThere isn't really like a bottom layer that's just appeared dense sticky cheesecake just the way I like it\n\nSo I kind of feel at this point the meals sort of turning into a challenge a challenge meal and so forth\n\nThere's like an endurance for it. I always have room for cheesecake though really to start ordering less of the problem. Mm-hmm\n\nGood then, huh?\n\nCould be dizzy. I wonder if those raisins have been so good rum soaked raisins\n\nTaste a little something-something\n\nThe Sofie\n\nAll right, mr. Foodie it is time for dinner\n\nWhen in Kiev there's one dish after death for sure that being chicken Kiev\n\nSo yeah reporters this that we've ordered a whole bunch of other different things\n\nAnd we're just waiting for it to come and it's always that exciting moment because I'm hungry and I can't wait to try it\n\nBut in the meantime, but they brought up I forgot about that\n\nFirst up vodka. Yeah\n\nOur first drink of the night\n\nred wine coming\n\nOh\n\nWow, you just downed it in one shot alright\n\ngonna go\n\nYeah, that's that's got an infusion of some sort. It's kind of like a lemony taste. Yeah, but it's very strong\n\nShe can imagine\n\nYeah, a little kick start the evening the right to tell us\n\nso the\n\nComplimentary appetizer is basically it's brown bread\n\nPretty darn good, I think it's a one fighter\n\nThey said that like I suppose this means\n\nDelicious kind of like free food, right\n\nAll right, so I 2m\n\nkick-starting the evening with some\n\nUkrainian vodka the first I've had in the country and even here along\n\nStrong isn't it? I'm just doing a little sip. That's all I can handle\n\nAbout a site from vodka. They also brought us free bread\n\nBread, you know I said, no. Thank you\n\nBut what's even cooler? Yeah\n\nSo I thought this was butter, but no, this is a salty cheese and then I thought this was butter, but no\n\nApparently it's pork fat like garlic and some chives\n\nYeah\n\nIndeed. I'm gonna start with the cheese. It's read of it\n\nOkay, then we'll move on to pork fat and see looks like I know this looks like pork fat going on\n\nOur quota pork fat in\n\nGarlic is it so garlic you cheese bread. It's good notice quite nice job\n\nAnd goes well with the vodka but now\n\nLet's try pork fat I don't think I've ever smeared pork on a piece of bread before\n\nBut our waitress was telling us this is super Ukrainian. So yeah\n\nWe're gonna do it\n\nBut like thicker than butter the girl is butters, yeah, it really cooks your mouth\n\nThat's fascinating. That's not bad. That's cool. We're trying some new venture. Yeah\n\nSo now that we've had some vodka we're moving on to the wine has arrived\n\nand the cool thing about this point is that it's Ukrainian wine to dry red I\n\nreally excited I try this because I did get to try the dessa dry red at a wine bar the other\n\nI don't have a lot of experience with the training wines. I've tried a lot more like George. Yeah\n\nGood\n\nGood all right\n\nJust keeps showing up so I think just a pickled herrings. Yeah, so I ordered some pickled herring for us\n\nYeah, coz but I think boiled potatoes. Yeah, and also some pickled onion Cove onion\n\nSo there yes, I will try that\n\nYeah, we figured we haven't tried a whole lot of cold Ukranian appetizer\n\nVicious violaceous. Yeah, so flavor wrong. Yeah. I love it. I love that. I think this may I've cleaned up being her favorite dish\n\nThis is setting a very high standard to begin with all right, I'm gonna grab a little bit of everything\n\nSo let's grab half a potato. Yeah half a piece of fish\n\nSome onion and get these flavors all mixing together\n\nlabour explosion\n\nI\n\nLove that. I absolutely nice salty herring\n\nThat's a really smooth fish it is for something that is a pickle that's surprising and juicy to\n\nPurchase pancakes, this is our cream. Yes, this is very good. Okay. Thank you\n\nSo, what do you think of the wine\n\nI'm really starting to get into the dry wines. Yeah, joy, you're Reds, especially\n\nWe have another dish we can hardly keep up with all the fans showing up at our table\n\nCome on, I ordered some potato pancakes fried potato pancakes. We're gonna add a little bit of sour cream there. I\n\nLove the sour cream and Ukraine. Yeah, such a nice addition to like the dumplings to the\n\nJust anything we've really tried it on the building. Yeah, you know what\n\nI've also been enjoying just ordering a whole bunch of little appetizers instead of big means. Yes that we can sample\n\nThat's really nice it's kind of like a grated potatoes I kind of shaped into a pancake and fried\n\nSo it's like nice and golden a little bit crispy from here, but still like soft and oily in the middle\n\nso\n\nSounds like my kind of pancake\n\nThat's in La Mancha down\n\nSo the main has arrived this is what you came here to star of the meal\n\nChicken Kiev. Hey guys, it just looks like art look at this. It makes it looks like\n\nYou know, it looks like it comes on a stick. It's actually chicken breast. Look, I think it looks like a chicken leg\n\nJust decoration. It's okay. This is basically ready chicken\n\ninside\n\nSometimes it can be stuffed. This is every every restaurant is a different way of preparing. Oh my gosh. Look at that. Oh,\n\nIt's stuffed with some good goodness\n\nGreat. Yeah usually has something like butter inside\n\nYou know what? The easiest way for me folks in it is to actually just try\n\nJuicy oh my\n\nAll right, let's turn\n\nYou're right it does have like a poverty kind of texture and sauce in the middle\n\nAnd then the outside\n\nOutside is it's really like delicious. It's if that's the threaded part of the chicken\n\nYeah reminds me a little bit like a new NASA that we tried chicken\n\nMilanesa, I was it reminds me oddly enough of something that my mom used to make\n\nIt was like kind of like she can bake with pork chops or with chicken\n\nSo it's got a really nice coating on the outside and then the chicken itself is really tender and flavorful and quite juicy, too\n\nI must say\n\nIt's awesome. Like it is chicken. Oh\n\nHere we go\n\ntrying my\n\nchicken kid in Kiev for the\n\nFirst chicken Kiev. Yeah. Wait, is this my first? Yes it is. I haven't ordered this before. Oh my gosh it is so\n\nButtery and juicing. Oh, oh my god. Just seeping out the meats. Just breaking apart like everywhere\n\nMaybe one last good super juicy in there. Yeah\n\nWe ordered this with a side of\n\nfried potatoes\n\nYeah and onions. Yeah, and we've also got some onions zucchini is good my shows on the bottom, baby, right?\n\nI think that's the caramelized onions is so a mushroom\n\nOh, yeah, I think I was like so that was like one of the extra things they had\n\nIt's oh wow a lot going on. They're\n\nGoing\n\nPlease do\n\nChicken Kevin's good. Yeah chicken Kiev in Kiev\n\nOMG dessert has arrived\n\nWe are we arrived we ordered\n\nConfetti Miki\n\nWhich are these little dumplings and we got surprise so I know we ordered the cherry pine and the other one's kind of a surprise\n\nYeah, this is technically dessert ooo and to go along with it, we have a sour cream with a little bit of jam\n\nYeah, turn the other way oh\n\nThis might be cheese, okay, maybe salty cottage cheese\n\nSweet Jesus we teeth. I would have been a little weird\n\nToday combination. Yeah, it's gonna say that would be a perfect combination\n\nYUM, nice way to finish off the meal I'd say\n\nOh, it's time for price point. I was 560 and local currency just under 22 US dollars. All right\n\nBrazilian value eleven dollars per person. We feasted we\n\nReally ate a lot there's a lot of food just a lot of wine there's a lot of\n\nAppetizer on me a lot of free Blanca just growl free bread. She's a lot of everything\n\nWhat a creep or crap any of those. That's just an awesome Ukrainian meal\n\nI've been really enjoying the opinion from in here. Yeah, and actually we are leaving tomorrow this a little bit sad\n\nSo this is our officially our last dinner here in Kiev\n\nExactly\n\nWow, oh wow, that looks beautiful\n\nSo we're diving straight into another\n\nUkrainian food video as you can see the food's already at the table, so we're going to get rolling here\n\nBut yeah, red restaurant called openness\n\nWhich is Sam discovered by chance when he was walking around the game yesterday\n\nIn fact, yeah\n\nSo it's located in the middle of a park and also the restaurant is like built around this giant tree\n\nLike right now, we're on the second floor and the tree trunk is yes there. Yeah. It's a pretty cool setting it feels very\n\nRustic, very traditional. We actually came here for dinner last night and they had live music\n\nAccordions we were like we need to come back for those and here we are at like 11:00 in the morning eating lunch\n\nAnyways, you're probably wondering what this is for my appetizer\n\nI ordered a mushroom soup mushroom soup with dumplings and it said it came with bread crust\n\nSo I was like alright\n\nThey're probably gonna bring me some bread or maybe there's gonna be some bread crust like floating on the soup\n\nSo there's my soup and if I kind of touch the bread\n\nIt's starting to get a little soft because we've been taking so many pictures here\n\nWe are so I should probably dig in before it starts like seeping through the bread\n\nBut yeah, if you have a closer look in here, look at this, it looks so good\n\nReal mushrooms in there some carrot. There's dill a nice broth. I'm so excited for this. I\n\nskipped breakfast purposely for Ukrainian food\n\nNice that is good, we've got some really nice fresh mushrooms in there just looks so good. Look at that\n\nrich\n\nVegetables and yeah, this is crazy like a few days ago\n\nWe knew nothing about Ukrainian food and we've just been trying everything we can and we're enjoying it so much\n\nIt's all like really hearty filling food\n\nSo yeah, this is delicious\n\nAlright, so I'm just gonna break a piece off my lid\n\nSo I'm pretty sure it's for dipping. This is nice and toasted. It's like nice and buttery\n\nla la\n\nThis is a really fun meal. All right, so I am having a Ukrainian salad here and it's pretty special\n\nIt's got feel that has goat cheese. It has zucchini. You can see that it has some Tomatoes here. I'm just gonna like mushroom\n\nYeah, there's mushrooms. Oh, wow, looks so good. Any company a honey mustard glaze. Yes, it looks beautiful\n\nSo I'm gonna try bitten me a little bit of cheese\n\nand\n\nHow about some tomato? That's a nice big way?\n\nWhat do you want you lost I stole them yeah. Oh\n\nThat is like an amazing salad you could actually you die. I was the kind of a mean it's not good\n\nMm-hmm, and it's good. Oh, it's just so flavorful. I love the I love the dressing\n\nMmm, it's just delicious\n\nSo what are you holding in your hand?\n\nSo here is what I call a big sexy mug of beer\n\nIs a proper pint and I'm trying the local one. It is l'viv Ski\n\n1715 so so that was probably crumbs. Remember the bead and one would assume one would assume\n\nIt's a nice beer. Yeah, we've been doing a lot of walking this morning. So I feel like I've earned it\n\nOkay, and we almost entirely forgot about your drink what do you have a drink isn't as exciting\n\nI'm not having the local beer or anything, but I am having a forest berries juice. So\n\nHow is that it's good but who wants to hear about juice when my main has arrived\n\nI\n\nOrdered cabbage rolls and yeah these come stuffed with rice beef\n\nPork I forget the other ingredient onions onion lift that up first Oh what I've kind of destroyed it, but there it is\n\nLooks good, then we go\n\nThese are still steaming oh my gosh\n\nAh\n\nGood, uh-huh\n\nWow a little heart ripped on ya. Yes. She did just bring it to us\n\nThat's really rich and savory and they're kind of like floating in a broth almost like borscht and\n\nI had some sour cream and dill on top\n\nSo yeah, we've got some really nice flavors happening here\n\nIt's like dangling. It's dangling. I\n\nDon't know. How do I eat cabbage rolls out of the bowl?\n\nThis is super super tasty, I would really recommend this dish I think it's one of my favorites that we've tried so far\n\nSam's main is here. This looks so good\n\nYeah, so when she was bringing it over it was actually there's actually still flaming a little bit on fire. Yeah\n\nWe didn't capture that unfortunately\n\nIt's beautifully presented here\n\nSo this is duck brisket and it appears to be cranberry sauce and then some some caramelized orange\n\nYeah, some caramelized oranges on the phone. I'm so glad I got\n\nTry that so I'm mixing it with cranberry sauce so good\n\nNo\n\nIt's amazing. It reminds me of like like turkey dinner when they're mixing in turkey with the\n\nCranberry sauce is so delicious so delicious\n\nAnd it's um, it's a very it it's tender but it's also like at the same time\n\nIt's a little bit of it's more chewy meat. So that's not for you very rich and flavorful though very delicious\n\nTime for the one thing we've been neglecting\n\nWe were brought a bread basket a little while ago and this this is really nice looking brown bread. Like look at this has like\n\nseeds on the outside\n\nYeah, maybe even cranberry. Mmm, even the butter looks like quite\n\nYeah dill maybe garlicky butter has gone on there\n\nRead-a-thon, oh\n\nYeah time for the first bite\n\nBrilliant\n\nIt's just a type of bread\n\nI could make a whole meal out of it\n\nBut we've still got dessert\n\nSo don't last but not least it is time for dessert and I'm not gonna lie\n\nThat's probably nothing Ukrainian about the dish. We ordered apple strudel. Yes\n\nthis\n\nIs amazing so good. It's a 20-minute wait, but yes the best way\n\nYes, and this is a dessert that's recommended by all the waiters and waitresses here and we go\n\nfresh out of the oven with ice cream and caramel and icing sugar\n\nGood stuff\n\nIt's not amazing. It's\n\nSo good. I'm already done my hop, I feel so good that you dare touch away time to wrap things up here\n\nso the price of that meal was\n\n770 which is 30 US dollars and that's definitely the biggest splurge we've had here. Oh my gosh. It was wonderful\n\nEverything was delicious here and we did to get some decadent things like duck\n\nAnd then we also had dessert and tea at the end and beer and everything\n\nSo yeah, it was totally worth it highly highly recommend this place\n\nThis place is wonderful the food\n\nThe quality is just outstanding but we're also gonna be making some videos where we show you guys how cheap yet really is. Yes\n\nYeah, highlighting some affordable meals not just glared available. That's true\n\nGood day from a chilly summer day here in Kiev. It is lunchtime. And today we are going in search of food\n\nWhat are we gonna have we're gonna be having a whole bunch of different Ukrainian dishes. Yeah. This is a Kazim\n\nWe're not too familiar with not at all\n\nSo we're just hoping to order a whole bunch of different things and try most of them for the first time\n\nAlright guys, so we've made it inside the restaurant\n\nThis place is called Katyusha and we were actually here yesterday and we ordered so much food, and it was really good\n\nSo we decided to come back and show you guys what Ukrainian food is all about\n\nSo we've gone all out once again today and we've ordered like four different mains and dessert and drinks. Yeah\n\nthis is gonna be a fun little introduction to Ukrainian food for\n\nBoth us and you guys watching because this is basically our first time you know\n\nGetting acquainted with Ukrainian dishes. So should be tasty. Sam is loving the vibe\n\nThis restaurant is so cool. It's like stuck in a time warp. I mean, it's got so many different retro things going on\n\nYeah\n\nWell TVs two old videogame consoles and just like the paintings the wall hangings and the different decorations in the restaurant\n\nIt's kind of a fabulous place. I have to say yeah, it kind of looks like the 70s but with lots of antiques\n\nYes. Yeah, very has a very 70s 80s never feel\n\nOkay, so first up we are starting with import\n\nWhich is a sour soup\n\nThis is one of those traditional dishes that you've got to try here in the Ukraine\n\nNow the original recipe calls for beetroot\n\nBut I think we've somehow managed to order the cabbage 1 so it's lacking that distinct like purpley red color\n\nThis one's a bit more orange instead\n\nLots of shredded cabbage in there looks we've got potatoes a little bit of meat some dill which I've mixed in\n\nSo yeah, this is really tasty. I love soup's on sour stuff isn't great for me\n\nEspecially on a little bit of a chilly day. Yeah, just so chilly up. So I love to be having some soup\n\nAll right my time to try work\n\nbut before I even do that over here, we have some it comes with bread two little bread rolls and\n\nWe had these s videos so I know what this is. So this is like a little container of sour cream\n\nYeah\n\nand in here it's kind of like a buttery oily garlicky mix probably could be like\n\nBoil until I'm not sure about the garlic in there. No\n\nYeah, yeah. Okay. So I'm gonna try the bread dunk it in this one\n\nAnd then have a bit of a divorce\n\nIt's really good. There's a big piece of meat. Oh, yeah, I\n\nAlso remember reading that you can add the the sour cream to your borscht hmm. You can actually just put it in your soup\n\nThat's like a really good idea. Yeah. Oh my gosh that meat so tender just melts in your mouth. I know this is\n\nLet's experiment. Alright, let's actually try that then\n\nCome up\n\njust like top\n\nRight in it's gonna stir it in a bit\n\nThis time I'm gonna go for more of a cabbage potato bite\n\nOh, yeah, there's way better with the sour cream yeah Oh way better. I'm a prude Sam approved\n\nSo Sam here once this fellas yeah. I wanted to try the I think it's called oliviere Oliver salad\n\nYeah, Olivia and it's just a very it's very visible to you can see exactly what's in it. Yeah\n\nwell\nyou've got like eggs and carrots and peas and I think little cubes of ham and\n\nIt looks like it's kind of like an in a type of a mayonnaise type of sauce time to try that\n\nAll right, and he goes for a bite\n\nKinda reminds me a bit of like, um\n\nA potato salad or something like the kind of salads that you would have a like in Canada. It's most similar to that\n\nYeah, but it's also really good cuz it's got like more ingredients in a typical potato salad. Yeah\n\nYeah, I do very much like it. I like that\n\nIt's uh, yeah, it's it's it's it's a bit of a richer salad. Obviously more of a high-calorie one\n\nWe all know my boy needs those calories, right\n\nYeah, I am for plate number three have a look\n\nSo for this one\n\nWe got potato pancakes and yesterday we tried zucchini pancakes which were green and they were really tasty\n\nBut we figured potato ones are probably a bit more traditional\n\nYeah that sour cream on\n\nYeah, these are nice little size you can probably order them as appetizers or as a side dish\n\nSo they look like they've been pan-fried\n\nYeah, and you can actually see if you look at the texture\n\nI mean I've kind of made a mess of it, but it's like shredded potato\n\nwith like yeah\n\nDelsin looks really good. He really I made a mess of it. Oh\n\nIt was quite nice messy og, hmm\n\nnice on a cold day you\n\nCould just melt some cheese all over this. Is it is it more crispy or mushy?\n\nit-it's more mushy\n\nYeah, it doesn't really have a crispy exterior like those Korean pancakes. We used to hum. This is definitely more mushy and oiling\n\nGood\n\nIn he goes there I go Woodsen. He prefer the potato ones are the zucchini ones requestion your question. Oh\n\nYeah, you can really see the potato. Yeah, I have the stringiness of it\n\nWhat kind of grease we aren't there yeah\n\nClogging\n\nYeah, I think I think on a cold day I prefer the potato ones\n\nThey're a little more they have a little more substance to them. I'd say\n\nYeah, these are nice\n\nMoving on to our fourth dish we believe this is called the body making you or about any key\n\nYeah, we're not entirely sure and having just traveled in Poland. These are\n\nLuxurious it was borrowed. Yeah, it's look awfully familiar. It's cool how there's like there's a lot of\n\nregional similarities between the cuisines\n\nIn Eastern Europe it even has the caramelized onions on top it does\n\nYeah, and I think the ones the ones that we ordered these dumplings have\n\nMushrooms and cabbage cabbage. So let's try them. They're definitely a little smaller than the ones we had\n\nThey're more bite-sized\n\nWhat do you reckon so good? Oh my gosh, I love I love any kind of dumpling they're really tasty\n\nUm, yeah, these ones are the they've got that kind of that grease the exterior, which is really nice\n\nBut then when you bite into it, the filling is is really tasted like oh my gosh\n\nIt's so good and I just love how you have the the onions on top as well. So good\n\nI'm going in for another one. You know, what else we notice on the menu, you can actually order these dumplings baked. Mm-hmm\n\nSo you can have it boiled or baked. Let's write a never separate name for the big ones to forget what it is\n\nwell, yeah, you can get them differently done and we go so yeah, these are definitely\n\nJust kind of like miniature bite-size feel like I could just be snacking on it and you know watching television\n\npopping them in I\n\nKnow\n\nI could eat like I could think they have like 20 of these if I was hungry, that's not nice. They are very good. Mm-hmm\n\nHow'd you like the fillings? I do. Yeah, I purposely ordered them\n\nMushroom ones because when I had those in Poland, I just loved them\n\nI think Poland still leads the way with pierogi, but this is an interesting variation\n\nSo yeah, definitely enjoying it still going strong time for dessert\n\nVoila, do we believe this is called mega. Boop if we've deciphered the menu correctly and if you take a closer look\n\nit basically looks like a whole bunch of like little pancakes stacked on top of each other with the layers of cream between\n\nI'm done you\n\nWrong\n\nDecadent is this quite nice. I feel like I've had something similar before and I can't remember where\n\nWhere did we eat a cake? Like maybe maybe maybe?\n\nLately in Kyrgyzstan and yeah, it was an artist man. Yeah for dessert. I think it was called a honey cake\n\nYes, and I've had all these layers and just honey and cream in between it's really tasty\n\nWhat's on top though? Still trying to figure this out looks like some kind of nut it comes with hb2\n\nI think this could be like ground-up nuts. It's really really nice. No ice cream\n\nReally good stop time for me to try it. I feel like you've had like half the key already. There isn't a whole lot\n\nHow many voices you not before me?\n\nTry some with ice cream\n\nIsn't it might as one delicious pigs. Mm-hmm\n\nI can tell it this place specializes in desserts because when you walk up the stairs, there's big like display of all the cakes\n\nOh, yeah. Yeah, they're they're really pointing out all the different cakes that you can have when you come for lunch or dinner here\n\nYeah, so just wrapping up a delicious meal. Yeah\n\nThis is including dessert. Yeah, we ate a lot. We definitely definitely you know what and it was all really good\n\nIt's just like I'm glad that we ordered a whole bunch of different things\n\nWe tried to tried to kind of order an eclectic mix and I think that we we accomplished that for sure\n\nso the bill has arrived it comes in this cute little\n\nbucket\n\nso time to do the conversion assess the damage assess the damage going to my\n\nexceed con\n\nSo basically this came to\n\nUkranian\n\nSouvenir can't even see the currency properly guys\n\nAre you you age?\n\nThat would be 13 US Dollars and 71 cents, so that's a little lot considering we had\n\nThe knowledge and that was like we each got our own salad too\n\nYeah, so it was even more dishes than what we had expected. Awesome\n\nYou want to see right? Carry my currency my sunglasses case\n\nThat's how I roll. That's how you roll. Anyway, it's nice affordable meal here in Ukraine and delicious Ukrainian food. Absolutely\n\nAlright guys, so it is breakfast time here in l'viv and we've ended up at the coolest cafe ever\n\nIt seemed like a post office and check it out. There's basically mail boxes everywhere. Yeah, lots of postcards\n\nYou have the little like envelope feeders on the doors\n\nLike it's so so cool. So yeah, we're gonna head in have a bite of food and then go sightseeing\n\nAll right, so we're inside the cafe our food orders have been placed\n\nCappuccinos have arrived in this place is super cool\n\nWe weren't even planning to come here because technically this place specializes in pastas and beers\n\nBut the one cafe we had walked into first was totally packed. Yeah, we just like wandered and here by chance\n\nWe saw they had a little breakfast section. I mean the place looks so cool. They're like, yeah, let's see here. Exactly\n\nSo let's try that\n\nOkay, and while you're trying that something to keep in mind while travelling in the train is that we've noticed in both?\n\nYeah\n\nAnd now Aviv that if like if those are really popular restaurant and you just show up like on the weekend you need a reservation\n\nPossible, yeah. Yeah if you really want to eat out of place it's better to make the reservation in advance\n\nYeah, if it's not has happened to us several times\n\nI'd say that's the third time that's happened. Yeah. Yep\n\nAnd how's that kept it you know?\n\nTasty\n\nSo a few thoughts on Ukrainian front\n\nYeah, so when we were kind of researching a role like what it was a typical breakfast in the Ukraine\n\nIt didn't seem to be like an exact standard\n\nYeah\n\nYou could have something like borscht that could be like dumplings. But we've already shown that in some other videos\n\nYeah, we decided to just come and have like more of a contemporary breakfast and temporary contemporary you creating breakfast\n\nBut anyways, it should be really good like I'm excited about what's coming and this is my first sip of the cappuccino\n\nNo\n\nNeed my coffee in the morning, this is your third cup, come on, let's admit it. Thank you\n\nYeah, I wired for sound today guys\n\nOh\n\nMy goodness the food is here. This is so busy. This is so much more beautiful than I was expecting\n\nSo we're right in front of me\n\nI got these crepes with apple and walnuts\n\nAnd just look at the way these like folded them and like twirl them like it's so pretty and it has cottage cheese as well\n\nI see sugar cinnamon like this is origin apart. I almost don't want to dig into it\n\nThis breakfast we are hungry. It looks like a little flower. Oh, wow, Joe slim. It shows the middle in the middle. Oh\n\nSo it looks like Oh berries. Oh my cup. This one was Apple, but maybe we got berries\n\nWonderful. Does it matter? I mean the other one the other maybe Apple then yeah. Yeah because the other one has a\n\nHas a cinnamon whatever small\n\nSo good\n\nTasty\n\nI have to say we have a bit of a sweet tooth this morning\n\nboth of us ordered sweet breakfasts\n\nSo nice with this like cottage cheese and all the icing sugar and cinnamon mixing together\n\nman\n\nGot to love it\n\nOkay, it looks like a mix of almonds apples beer shows all that's in there\n\nIt's kind of hard to see I mean it all looks kind of like mush. Okay, just trust my taste buds here\n\nGood stuff\n\nI did not it's something that's really cool too that we just noticed. Is it this middling sleeves?\n\nYeah, and it has a nice amount of like icing sugar and just yeah, it's just so beautiful. It really is a work of art\n\nReally is where I work out, right? Like these are the nicest crepes I've ever had in terms of presentation\n\nLike seriously, that was such a beautiful plate\n\nI\n\nTaste something that's a little bit similar to like a cottage cheese as well. Yeah. Yeah, that's the sauce. Yeah. No, it's awesome denieth\n\nIt's really good. Oh, man, it gives it a bit of a\n\nSalty complement to the to the sugary Ness of this. Oh\n\nMy god, oh my gosh\n\nThen we have a lot more to drive and time for the next dish. Yeah, the next dish is a stack of little pancakes here\n\nDusted with icing sugar if you look down\n\nit's got\n\nRaspberries it has a lot of cinnamon which I'm really smelling and enjoying and\n\nApparently this is going to be a sour cream based sauce. So yeah, it's gonna take one off here\n\nThose pancakes are nice and fluffy. Oh, yeah, they really are good. Nice and fluffy. Take it for a swim. Grab a berry. Oh\n\nYeah\n\nNo, it was awesome\n\nThose are like I just love I love anything with a lot of cinnamon and it's sweet\n\nBut it's also tart with the berry and a little bit sour with the sour cream sauce\n\nSo you have a lot of flavors competing. It's wonderful. Your teachers are being entertained here\n\nYeah very much so early in the morning. So this is yeah\n\nI thought we were getting something a bit more sweet this morning\n\nBut it's nice to have the tartness and sour as well because those are flavors. I really enjoy doing\n\nIn the background, yeah, you mean the music it's been good at so yeah, very classic to like American cowboy\n\nWow\n\nIt almost reminds me a bit of Lacombe with a Greek yogurt no, yeah, yeah\n\nYeah. Oh, that's a good way of describing it actually. Hmm\n\njust\n\nReally? Thanks. Yeah, I think they're so fluffy. I mean\n\nThis is a nice surprise. I mean, I know we could have had borscht or dumplings for breakfast\n\nThis is a nice change sexy that we've done a lot of the the typical Ukrainian dishes, you know, exactly\n\nYeah\n\nI mean like parties having breakfast in two different countries is realizing that\n\nLike there isn't often always a standard like people with people basically whatever they are in the mood for\n\nAnd breakfast changes from like a weekday to a weekend\n\nWe can spare them. Yeah feel like on a weekend. You're more likely to experiment. So yeah\n\nSo this this was all Sam searing because apparently bakes and crepes were not enough. He wanted something else\n\nThat was sweet and our service suggested this particular dessert. So it kind of looks like what is it like deep fried dough may be?\n\ncoated in like sugar cinnamon and it comes with a little\n\nLittle sauce Bowl here. Yeah, let's is all about\n\nA lot. This is like a nice clean even illa custard again. Super sweet\n\nThis is good, I mean, there's no way I can eat all of this but\n\nNo problem\n\nso my turn to try\n\nand you can see this but these are absolutely\n\ncoated in icing sugar and cinnamon\n\nbeautiful\n\nDonkey I'm eating arts meeting her\n\nIt's not custard that really makes up yeah and then the first place your first white\n\nCinnamon really hits you. Mm-hmm, and then the costume\n\nYeah, it's just really nice. Oh my gosh, this is that this is a wonderful breakfast, but it's so much food\n\nThat's turning one more into a brunch. I know and if you would have expected this from a post-office feed cafe\n\nI know. Yeah, the specializes in fasting crap here. Yeah. You also do a nice breakfast guys\n\nIf you have a sweet tooth come here for sure and time for the doodle time for the bill\n\nThis is what it came in. Oh, cool\n\nI I kind of struggled to open the box\n\nOur little gift inside the receipt, yeah. So anyways that came to what just over 200 yeah\n\nI was 207 207 to be exact which is just slightly under eight US Dollars and\n\nTo route to conclude that was for two cappuccinos. Yeah, and three basically manias\n\nBreakfast means you had the the crispy fried cookies. Yeah in cakes the crepes and oh boy. Yes. Yeah\n\nOh my gosh for a full\n\nSo you can't he can't find too much better value for a for four dollars per person. Really?\n\nCan you see I would highly recommend this place if you're looking for a nice breakfast\n\nSam why are you not walking in the safety of this tunnel? So\n\nIt is lunchtime here in Kiev\n\nwe've been here in the city for about a week and today we've decided to take you for georgian food because we've noticed\n\nGeorgian Kuzon is super popular in the city\n\nThere's actually this one street where there's like a whole bunch of georgia and restaurants right next to each other\n\nSo we figured what is this popular? We need to make a food video\n\nSo yeah, we're on our way for lunch. And this is how you cross busy streets in Kiev through underpasses\n\nSo there is lots of climbing and descending stairs\n\nSam is a man on a mission\n\nMarching towards the georgian restaurant. No one is going to get between him and his food\n\nstomp stomp stomp\n\nSo, what do we know about George insane well, we've never actually traveled to Georgia at least not yet\n\nSo we're not that familiar with this food. Although we did visit this restaurant a few days ago, and it was so good\n\nThat was like we have to come back over\n\nBut what we do know is that georgian cuisine is a mix of European and Middle Eastern\n\nInfluences, so all should be very exciting. All right\n\nSo the first thing has arrived and that is my Georgian red wine\n\nIt is a sapper AVI\n\nWhich is a dry red wine which comes from soporific grapes\n\nand I had this last time and it's so good and when they asked me like do you want to smoke a\n\nBig glass of them Finnick make it big and be very black things\n\nLook at all. All right. So at this restaurant you get some free appetizers. So we've got a nice little mix of breads\n\nCucumbers this little bowl with like coarse salt and spices and you also get four little dipping sauces\n\nSo we've had these before these two are really hot, especially the green peppers\n\nYes, and then we've got some beetroot and I believe this cheese. Yeah, it's like kind of similar to like a cream cheese consistency\n\nLet's go for the spicy one, though\n\nThis could be trouble\n\nInspiring and then\n\nAmen then you've got the cucumbers which are nice and refreshing cking dip this right into his soul from the spice\n\nYeah Big Mike\n\nThat good\n\nOkay, it's time for the first if yes, so ordered a Georgian solid here, man\n\nIt's as basic ingredients\n\nIt's just tomatoes cucumbers and onions and you can see all those quite clearly\n\nAnd it comes with a kind of a nutty bass dress\n\nYeah, so let's try that. So I read even speak compared to a Greek salad you - the feta\n\nRight soon I can do the comparison. Yeah\n\nThe drudging is actually not strong. It has a bit of a nutty taste. Well, yeah, it is like\n\nThe old ingredients are nice and fresh\n\nTomatoes what's good so good to get that good to get some veggies in before the heavier dishes to come along. Yeah\n\nTime for the next course and I'm actually gonna have to read the name for this once it's a little complicated\n\nit's called by the DJ niggas eat and\n\nThis is eggplant rolls with a walnut paste and it just looks beautiful\n\nBasically, they cook the walnut until it's soft and then they roll it up with a walnut paste that also have spices and vinegar\n\nThey also put a little dollop on top put some pomegranate seeds. And yeah, it's\n\nBeautiful. It's art its arts on my face are gon play and it's so good\n\nI already tried this one last time we came to this restaurant\n\nThat we were like, yeah, we're ordering this again\n\nLet's say, yeah, I just love the will not pitch enough and there is more food\n\nComing faster than we can use\n\nSo yeah, the walnut piece it almost has like a like a who was Ted sir, but with like a really strong nutty flavor\n\nSo it's really really good. I would really recommend trying this dish. It's one of my favorites\n\nNext next dishes here. Yes the next dishes here\n\nIt is like khachapuri and it comes with some gooey cheese, which is similar to mozzarella\n\nBasically, if you take a look over here this kind of looks like a like a Georgian pizza\n\nit has been cut sliced like one with sliced in and in my\n\nLittle triangles and my gosh is never cheesy. We had this last time too\n\nIt's kind of like a salty to you\n\nAnd this one comes with double to you. So actually there's very definitely and it's very filling. It's very dense\n\nSo, yeah, if you're looking to get filled up eating Georgian food\n\nYou'll definitely want to order this with one of your dishes edit it will it will make you feel stuff for sure\n\nYeah, and I think we're going to be taking some of it. Yes. Definitely. We made the mistake of being the whole thing last time\n\nBy the time dessert rolled around we've I kind of already done\n\nSo next up we are trying that dolma, which if you have a look over here\n\nIt's basically like a grape leaf that has been stuffed with minced beef\n\nRice some spices and it comes with this white sauce\n\nIt almost looks like I don't know some yogurt or sour cream based sauce, really?\n\nYeah, and this I'm actually trying to the first time sauce\n\nI'm screwed\n\nDoes the creep please give it a bit of a sour taste? Er, no, you know?\n\nThe leaves are quite soft. I was expecting them to be a little tougher\n\nThey're really good\n\nSo, I'm really curious to try this one as well I haven't had it before so\n\nYeah, they just look through like that's the way the food is presented at this front of restaurant is beautiful click\n\noh, yeah, really liking of our\n\nI also like that. These are bite-size. Yeah\n\nMm-hmm. Oh my gosh\n\nThat's so good so juicy. What's the first thing that comes to my mind and you really do taste the meat inside as well?\n\nbut you're right though, the\n\nBelief is very soft. Yeah, it's much softer than I thought\n\nI thought it might have more of and this kind of a like a leathery texture, but you got it alone. That's very soft\n\nJust bite right into it. And for dessert like I don't even have room for dessert. What's still going strong?\n\nApparently how we ordered a sampler plate that has four different Georgian desserts\n\nSo I don't know the names of these individually, so I'm just gonna read them, right?\n\nBack Tony\n\nNo, Bagheera Gianni. Yes pastilla\n\nkozinaki and baked cookies with Bella mushi and\n\nCustard so I think I can probably identify it the cookies but the other three are a bit of a mystery\n\nAll right, but I'm gonna start with this one because I've had this before\n\nAnd it's good. It was my fork. My fort has vanished Steve's my dirty form\n\nHere's a clean one. There you go\n\nSo, let's go like this\n\nSo this is really nice in some restaurants, I've actually seen this called like a Napoleon or\n\nNapolitan or something like that and it's basically all these layers like pancake layers with cream in between\n\nOh my good\n\nThat's probably your favorite favorite dessert that I've had here yeah so much so I'm going in\n\nYou're ensuring that a custard is so nice\n\nAnd each other once you do one more and then I'll have it here this one\n\nThis one's a bit of a mystery to me, I don't know what the exterior is I keep thinking\n\nIt's like a big paste of sorts maybe but I'm not entirely sure\n\nAnd then inside it's just more custard more cream the same kind\n\nThis is returning this for the first time we did or does anything\n\nAll right, so I'm going to try the other two so I'm going down here for the walnuts and they're basic\n\nIt's basically like walnuts and kind of like a syrupy honey type consistency. It looks like there's some icing sugar on top\n\nWhoa, look at that. Let's see the trail\n\nstickiness and\n\nYou always devour that dessert\n\nI love absolutely love not so\n\nIt's just right up my alley this sweetness like them but this year open and thickness added to it really makes it nice\n\nMm-hmm\n\nAll right\n\nAnd the last one for us to try here\n\nAnd we're gonna have a bit of the dissection going on is the cookies and then yeah as I'm opening it up here\n\nit's basically like\n\na cookie shell yeah and stuff the inside of that is\n\nAppears to be like kind of like something of the jam right consistency\n\nYeah, and there's also a custard right next year if you open right the other one. Okay, I'll do that for this - yeah\n\nWe can make a Spanish\n\nHe's gonna try one for now, yeah the thing that surprised me about these for me when we had it\n\nLast time was that I thought the I thought the cookie shelf would be more soft\n\nBut it's actually kind of like it's a hard and crumbly\n\nYeah, so I don't know what the ingredients are for that one\n\nBut to me, it tastes a bit like almost like an almond cookie. Yeah. Yeah, I would agree. Yeah\n\nYeah, just the texture of it when you're biting. It. It does remind me of an almond cookie. Oh\n\nThat's really good. That's also one of my favorites\n\nUm, it's cool that like these two are my favorites and I think these two are your favorites\n\nSo yeah, it works out it works out very well\n\nSo this is our receipt it comes in a little envelope sealed in the back\n\nAnd actually last time we came here the lady handed us this letter and she's like before you go\n\nHere's the letter from Mama monogamy was a restaurant. I was like, oh\n\nLike they give you a little letter\n\nAll right, so time to assess the damage it came to\n\n819 which is 31 US dollars. So just over 15 dollars per person\n\nAnd yeah, that's a bit of a splurge milling CF and we ordered so much food\n\nAnd I don't know if you can see this, but we are taking a big walk home\n\nI couldn't even finish a we were defeated by it by the meal it was that good\n\nSo I hope this gives you a bit of an idea of different types of story and food\n\nYou can try basically different things. You can eat serves a Georgian cuisine. We really liked it\n\nI really love this restaurant highly recommended if you're visiting\n\nYep, Creon. And yeah, if you get a chance to try Georgian cuisine definitely do so. I don't think you'll be disappointed at all\n\nAll righty, what is happening today, oh my gosh today is a special day we haven't had Korean food in ages\n\nAges we were actually wracking our brain and thinking like when was the last time and we believe it it was in Pokhara Nepal\n\nMonths months ago that's half a year ago. So we came to Kiev and cut we're kind of here for a little while\n\nWe actually researched online to see if there was any Korean restaurants have been craving it for ages and we found one\n\nThere's actually one that's quite highly rated. It is a view dog\n\nI don't want that up there and you know, what's so funny for a second\n\nI thought Sam had finally learned how to read Cyrillic. Oh right. Now I was reading the Korean\n\nYeah, and then of course that was the typical Korean sign and as well beside it - alright, let's go anyways we're hungry\n\nLet's go in. Let's eat Korean food. So excited\n\nOkay orders have been placed and I don't think they're gonna be very many surprises\n\nWe have our favorites we tend to work on the same things over and over again\n\nBut we do get six free little dishes side dishes on challenges\n\nYeah, and there's other things that are authentic about this too\n\nThe little bell when you're ready to order or you want to get more drinks to go\n\nding ding ding\n\nand one thing well the Canadian I did order a little bit different that I normally\n\nNormally tend to get both slightly been bought if I haven't had it for a while, but I ended up getting kimchi bokumbap\n\nwhich is against my right race and\n\nYeah, we ordered men do as well. No, we got the patch on then Imagi, right? Okay, so you're missing a little bit\n\nYeah, and I got soondubu jjigae, which is what I always get\n\nI smell your lovely. My tofu stew is you know, it's it's late August here. It's getting a little bit chilly get up\n\nSo yeah, yeah barely is under 20 most days\n\nSurfeit has arrived all at once but we're gonna start out with the band shun. So we got lots of free dishes\n\nWe've got our sweet potato here\n\nLooks like sweet potato, right? Yeah, I think it is. In fact, it's either\n\nOh Kumar comment on this mom go come on. It has been quitted. Oh, thanks. It's almost like a pancake form. Yeah\n\nWe got our pickled radishes. Yep over here. I've already had a few Anderson spicy\n\nSo good this one looks a little familiar, what is this\n\nLet's try it anyway\n\nHmm it might be some kind of mushroom. Oh, wow, that's good\n\nThat's what its gonna guess and then we have the bean sprouts of course bean sprouts and they go\n\nThose are so tasty. And of course we have kimchi Oh\n\nSee we go. See you agree. Let's not forget. I will see you in don't thinking green. That's Kim\n\nThat's what I'm starting to forget. Where's\n\nThe drawing don't worry Amy cheeks\n\nTo the we do have the we do have the classic kimchi. Mmm-hmm. I mean know what\n\nThis kimchi has some kick I've already been having some\n\nSneaking in through the wall oven filling and what's the last one to the left of it Oh\n\nSpicy end of your food time. That's like a spicy given this also looks like kimchi\n\nIt looks like like it cooked for a little bit. Let's see. Yeah have some onions in here as well. Yeah. I'm T onions\n\nIs it warm? No, it's called otis cold. Okay, I mean not sweet sauce. Okay. It's a sweeter kind but similar\n\nWhat is the name\n\nNo\n\nSweet red sauce like why you seem sweet that you add to your BB pot au feu chocolates. Good to joke. Good job\n\nIt's got lots it goes to John. Oh\n\nYeah, that's red pepper paste starting to get my runny nose it always because whenever I have Korean QW\n\nI know we love it, but we haven't had in so long\n\nI guess we're just we're not we're not quite used to the spices again\n\nThat was like when we first came back to Korea again last year\n\nOh my gosh virtually dating some digestive issues for the make it we got used to it\n\nYeah. Okay. What are you gonna to look exciting?\n\nWe've got Pat Young which is like Korean pancakes and his beautiful\n\nit's already it's been sliced up, but it only choked on this so I'm gonna slice it further once for\n\nYeah, so the main ingredient of course is the pop which is the green onion Italian and then then\n\nActually, this is kind of like a mole project because it's got I can see that there's seafood in here\n\nNo, it's got red pepper and with that probably onions and other just kind of assorted seafood\n\nAll right. So let's take that for a swim here. I believe this is kang gyeongmo sauce\n\nIt's like a soy sauce mixed with the vinegar. It should be really nice success, right? Yeah\n\nOh, yeah a little bit of chili powder you yeah, you have to absolutely dump here\n\nYou have to dunk your pageant into this doesn't taste good. It's good. Otherwise\n\nYeah, very authentic\n\namazing look\n\nThat's what you can tell that it's being served basically as a main dish\n\nAs opposed to just like BAM champ as if they make it nice and thick\n\nYour turn go I'm just gonna dunk it properly dunk. Oh yeah, yeah\n\nMy favorite we arrived really hungry today\n\nWe were actually gonna come breakfast we skip breakfast and we were gonna come around 11:00\n\nAnd we ended up having a super long Skype call and now we're here at 2 p.m\n\nyeah, we\n\nBrother appetites for sure. It's really authentic. I don't\n\nso authentic\n\nAnd no I mean what's a viewer time for the mean I ordered that gives you book goof-off\n\nWhich is kimchi fried rice. Yeah, man, man, this this looks it looks so good\n\nI can tell that there's chunks of meat in and already it's got lots of kimchi. It has other vegetables already\n\nYeah, and the kicker is a the emitted super authentic by giving us a runny egg. Yes. That is how you finish\n\nThat's how you that's basically how you played how you talk?\n\nkimchi fried rice and Sam can't deal with runny eggs unless\n\nYou're if it's me, it's just funny. Right? I like it. I\n\nHave really weird like the foods that I don't like I have really weird conditioners for them\n\nYeah, they get just runny eggs on their own\n\nBut they mix it with rice\n\nTotally totally fun. So let's see. How is this?\n\nThat's good, yeah\n\nit's very\n\nCompared to a lot of other gyms people come buffs\n\nI found it's got quite a bit more sweetness do it with dolls. Also have a lot of space. Oh, man\n\nReally does so you've got like very intense\n\nsweetness\n\nWhich you kind of kind of hit you right away, but then as you're swallowing them it's more intense to spice and yeah\n\nIt's very spicy\n\nMy throat's on fire. So a\n\nLittle soup. All right, maybe like Karen goofy like um, um a\n\nlittle egg\n\nEgg soup not entirely sure\n\nLooks like egg whites and some spring onions. Yeah, that's exactly what it is. Yeah, and that's that's kind of mr\n\nCooper cooling your palate a little bit. This is a spicy. All right. Yeah\n\nBecause shanks Kerry\n\nFeel like we see that a lot. Your nerves are very cheesy lines. We seem to have a\n\nlong\n\nHot that's hot. Hmm. Let know spice it up. It's just hot hot hot you\n\nknow what I mean about the sweetness, uh-huh it hits you hard, but then this place\n\nYum, it is sweeter than any other book another con. What?\n\nI'm everything the one we had was it in Nepal that one the sweetness was just wrong because you're not putting ketchup in there\n\nAnd this is this is my authentic\n\nYeah, I've had since I've had seen some kind of sweeter kimchi bokumbap in Korea\n\nBut it tends not to be that way tends not to be as sweet as this\n\nAll right, still kinda with the presentation and the spiciness and the other ingredients are definitely on on part\n\nYeah, try I like it. It's different but I like you. Yeah, but it's definitely got a little bit more sugar than\n\nThan what we're used to\n\nTry this was wrong\n\nYeah\n\nIt's just nice for cooling up a little bit. It's very very late\n\nI'll say yeah\n\nI've got a nice mild flavor. So she need a little bit of a break from the spice exactly\n\nThis is really good so far\n\nLet's move on to your dig a are you really?\n\nI sure AM. So for my main, I ordered the soondubu jegging which is the tofu stew it also comes\n\nComes with a bowl of rice and done white rice, that's a very authentic care invisible and this too\n\nI have to say it looks it looks a little bit different from what I'm used to like\n\nIt's what is really no, it's not as red. There's very little broth. It's mostly all\n\nTofu, and I'm used to it being like the soft tofu lay there were chunks\n\nBut this one looks a bit more realer. It was an egg already mixed it in. Yeah\n\nIt looks like there's some meat\n\nWhich is unusual in the studio. I'm so touchy. Sometimes. Did you get me into the booth? But sometimes not\n\nSpray-z\n\nIt tastes quite eggy like an egg drop soup okay tofu and a little bit of spice it's not overly spicy\n\nI prefer you know that rich breads crazy broth right makes your eyes rod makes your nose run\n\nEverything's watering. So it seems to me that the tofu is a little bit different normally\n\nIt'd be more than that the silken tofu. That looks more. Yeah, more like a curdled I would say yeah\n\nYeah, it's different. It is a bit different but it does taste good. I am not complaining\n\nOkay, Sam. Let's see what you think\n\nWhat's the night you know, no it tastes it tastes to me more like a doing junk jiggy\n\nLike I saw you being a chicken but um, it is good though. It is good. Yeah\n\nYeah, but I think that they made it as a doing something to get to be honest tell\n\nIt is tasty though, yeah\n\nHonestly, this restaurant has been such a pleasant surprise. We were not expecting to find amazing Korean food\n\nVery happy but this right here is our happy place\n\nNo, no, we're just gonna come on tight guys. No more filming. Just enjoying those so much food\n\nSo much. Yeah, we did a pretty good job. I think vision of the means polished off the means\n\nBut yeah, we are done defeated time it is time to ding-dong-dang the ding-dong\n\nWell, well, what a beautiful waiter in the meal they brought complimentary water Nolan which I think might pursue\n\nCorrect me if I wrong in that pumpkin no whole part this pumpkin. Okay, because a Saturday\n\nYeah, anyways, so it came to 491 which was nineteen US dollars\n\nYeah, I found that was great value because we got three main dishes\n\nWe got tons of banchan tongues aside to just forgot to show you I had Georgia Hawaiian man\n\nAnd we also got a big thing of tea to share. So yeah, that's pretty good\n\nI mean some people ignite something a person to have a really nice authentic Korean meal here in the Ukraine\n\nYeah, I was lost them. I would come back here again for sure highly recommend this place. The name is out at all\n\nWell, that's a wrap to our introduction to Ukrainian cuisine\n\nWe hope this Ukraine Food Guide inspired you to try some of these mouth-watering dishes now over to you\n\nWhat is your favorite Ukrainian food?\n\nHave you tried Ukrainian cuisine before let us know in the comments below and we'll see you soon with more food and travel adventures", "srt": "1\n00:00:01,659 --> 00:00:07,409\nOne of our surprise favorite countries on a recent trip to Europe with Ukraine while travelling around Ukraine\n\n2\n00:00:07,410 --> 00:00:13,620\nwe marveled at fascinating architecture and were welcomed by friendly locals in both Kiev and l'viv, however\n\n3\n00:00:13,620 --> 00:00:17,789\nThe ultimate surprise was just how good the food is in Ukraine my goodness\n\n4\n00:00:18,310 --> 00:00:21,150\nUkrainian cuisine may be the most underrated each sample\n\n5\n00:00:21,189 --> 00:00:27,149\nWe literally arrived having never tried any authentic Ukrainian dishes before and we left with the new\n\n6\n00:00:27,430 --> 00:00:34,319\nAppreciation of the cuvee and the desire to try more often referred to as the breadbasket of Europe Ukrainian dishes are heavily\n\n7\n00:00:34,570 --> 00:00:39,000\ninfluenced by the ingredients that spring from its rich dark soil when you think of traditional\n\n8\n00:00:39,489 --> 00:00:44,159\nUkrainian food think hearty dishes such as borscht dumplings meats and stews but\n\n9\n00:00:44,620 --> 00:00:47,489\nContemporary Ukrainian cuisine has a unique Flair of its own\n\n10\n00:00:47,530 --> 00:00:48,300\nin fact\n\n11\n00:00:48,300 --> 00:00:52,050\nWe had so many delicious meals in Ukraine that we felt the courage to sample\n\n12\n00:00:52,300 --> 00:00:58,439\nInternational cuisine as well eating at both Georgian and Korean restaurants in this Ukraine food guides video\n\n13\n00:00:58,440 --> 00:01:05,369\nWe delve into all the delicious Ukrainian cuisine. We tried for the first time but enough with the rambling, let's jump in with our appetites\n\n14\n00:01:25,230 --> 00:01:25,880\nAlright guys\n\n15\n00:01:25,880 --> 00:01:30,350\nIt is lunchtime here in l'viv and we try to find the most traditional, Ukrainian\n\n16\n00:01:30,720 --> 00:01:34,940\nRestaurant that we could and that's how we ended up at seven piggies\n\n17\n00:01:34,940 --> 00:01:42,770\nAnd yeah, I can tell you taxidermy is a really popular a lots of stuffed animals. There's like savers world Wow\n\n18\n00:01:43,970 --> 00:01:51,169\nIt's very colorful. It's all white walls, but it's like decorated with these bright flowers. We have super cool\n\n19\n00:01:51,170 --> 00:01:53,170\nWe're the only ones here\n\n20\n00:01:56,759 --> 00:02:01,549\nSam neglected to tell me the waitresses and they connected me while I'm rambling\n\n21\n00:02:01,550 --> 00:02:05,239\nOur camera was awesome many of you carrying on like a pearl\n\n22\n00:02:05,550 --> 00:02:12,589\nShe brought us something called vinyl and I believe some kind of sheep's cheese with like looks like bacon\n\n23\n00:02:13,080 --> 00:02:16,309\nSo I'm just gonna try it on bread. I'm not entirely sure how\n\n24\n00:02:18,660 --> 00:02:24,439\nBut you know bread and cheese seems like a pretty good idea so let's go for it Oh innocent. Thank you\n\n25\n00:02:24,470 --> 00:02:28,130\nIt's a do thank sheeps cheese. And this looks like some kind of beginning\n\n26\n00:02:35,270 --> 00:02:43,239\nIt's time to try it I feel like I could eat this on its own I don't even have to present sci-fi tonic films\n\n27\n00:02:46,520 --> 00:02:53,109\nGood stuff that's good. First time hiring this Sam with the fancy water wheel re right behind Henry behind me. Alright\n\n28\n00:02:53,110 --> 00:02:55,069\nAlright time to try this\n\n29\n00:02:55,069 --> 00:03:00,189\nBattles gonna a big bite it's kind of like divided into layers like over here\n\n30\n00:03:00,190 --> 00:03:02,469\nyou have the cheese and then you have the egg and then\n\n31\n00:03:03,410 --> 00:03:05,859\nSprinkled bacon bit so I tried to get a bit of everything on here\n\n32\n00:03:19,400 --> 00:03:22,450\nYeah, well I go plunger the bacon us. Mm-hmm\n\n33\n00:03:22,540 --> 00:03:27,910\nIt's really like that's the first thing I taste them and then all the cheese is really nice salty cheese\n\n34\n00:03:28,040 --> 00:03:32,170\nYeah with the a got it kind of reminds me a bit like a premium omelet or something\n\n35\n00:03:32,780 --> 00:03:36,789\nAll right, and we also ordered wine and we got a bread basket\n\n36\n00:03:37,430 --> 00:03:43,120\nAnd yeah, usually I found when you order bread baskets here in the Train and you get both brown and white bread\n\n37\n00:03:43,190 --> 00:03:50,649\nYeah, well, but you know what miss Nikki means what we pointed out the cheaper price for the wine turns out it's only 50\n\n38\n00:03:50,650 --> 00:03:52,370\nMl. Oh, yeah\n\n39\n00:03:52,370 --> 00:03:57,340\nThat's really small. Haven't even touched it yet. We need like half a liter. Yeah. Yeah. This is a taste\n\n40\n00:03:57,340 --> 00:04:00,399\nWell, we do in all fairness. We do have to do a lot of filming today. Yeah, so\n\n41\n00:04:02,810 --> 00:04:10,060\nAnyways, we yeah, we got a Cabernet it's made from the Ukraine and will serve the wine from the Ukraine apparently comes from Odessa\n\n42\n00:04:10,310 --> 00:04:12,280\nMm-hmm, so I'm guessing this make me from Odessa\n\n43\n00:04:12,280 --> 00:04:18,369\nYeah, also the really popular wines that you can order at restaurants in the Train included Georgia and we'll go be in wine\n\n44\n00:04:18,370 --> 00:04:21,310\nYeah, we decided to go for something super local made in the country\n\n45\n00:04:21,889 --> 00:04:23,889\nSmells good\n\n46\n00:04:27,910 --> 00:04:32,880\nIt's pretty good, that's a decent. That's a decent dry red. Yeah. Yeah kinda has a charity taster\n\n47\n00:04:34,690 --> 00:04:36,690\nLet's try the brown bed\n\n48\n00:04:37,539 --> 00:04:39,539\nNo butter so I'm just gonna take a bite\n\n49\n00:04:41,500 --> 00:04:48,569\nPretty good. No, I think I'll disaster that's nice. Just nice having it as a company like this. Mhm\n\n50\n00:04:50,080 --> 00:04:54,630\nWork of art right here. I believe we've ordered something called dim sneaky and\n\n51\n00:04:55,330 --> 00:05:01,199\nI need to I'm gonna break this baby. I can't actually lift the bread off. So we're gonna have to break it\n\n52\n00:05:04,570 --> 00:05:06,570\nHow do they do this\n\n53\n00:05:09,490 --> 00:05:15,930\nIt's like they cooked the bread over the ceramic bowl. Oh my gosh, it's Recovery's a totally talked out. Okay\n\n54\n00:05:15,930 --> 00:05:20,400\nso now that we've managed to break all the bread off and then let's show you what's inside the\n\n55\n00:05:20,500 --> 00:05:25,109\nDefaulting of the lens fogging of the lens so in here we've got some pork\n\n56\n00:05:25,509 --> 00:05:27,400\nWe have potato pancakes\n\n57\n00:05:27,400 --> 00:05:34,380\nWe have this like creamy sauce with dill and carrots and garlic and it all looks really really good\n\n58\n00:05:34,990 --> 00:05:36,990\nThat's going for some pancakes\n\n59\n00:05:38,810 --> 00:05:44,919\nI've really been enjoying these like fried pancakes. Yeah, like, you know savory mushroom sauce is on top it tastes so good\n\n60\n00:05:45,259 --> 00:05:50,409\nYeah, we haven't shown them before in videos, but we've been eating them all just kind of our Ohana does it too much?\n\n61\n00:05:50,410 --> 00:05:52,310\nSo it's a lot\n\n62\n00:05:52,310 --> 00:05:55,359\nYeah, I mean it's piping hot it walked out the lander son\n\n63\n00:05:57,470 --> 00:05:59,470\nDid though\n\n64\n00:06:01,130 --> 00:06:03,130\nSo creamy and yummy\n\n65\n00:06:05,360 --> 00:06:11,199\nYeah, my turn to try it fishing something out breaking off the potato sauce, oh my gosh, yeah, it's so hot I\n\n66\n00:06:12,349 --> 00:06:14,349\ncan feel the heat\n\n67\n00:06:14,599 --> 00:06:19,269\nFeel that heat. There we go. Don't try writing with a little bit of bread first. I want to blow on it\n\n68\n00:06:27,879 --> 00:06:33,449\nGood stuff. Nope is one of my favorite things to eat here in the Ukraine for sure, huh? Oh, yeah\n\n69\n00:06:34,209 --> 00:06:40,229\nBut I've now had it about three or four times into the dish now that whenever we go in order to like traditionally every name\n\n70\n00:06:40,360 --> 00:06:44,309\nWe had to stay but we have to get that one cake. This is so nice. What's that sauce?\n\n71\n00:06:44,309 --> 00:06:48,359\nThat makes it so moving on to the main the meat dish. What do you mean? Yes\n\n72\n00:06:48,639 --> 00:06:49,139\nwell\n\n73\n00:06:49,139 --> 00:06:55,198\nthis this meal is kind of the classic piece of us of our eyes being a little bit bigger than our stomachs because this is\n\n74\n00:06:55,539 --> 00:07:01,018\nHuge this apparently is the host specialty. They actually have named his dish after the restaurant\n\n75\n00:07:01,019 --> 00:07:03,479\nIt's a seven figs and it is a huge pork leg\n\n76\n00:07:03,699 --> 00:07:10,348\nIt appears like they have like a cheese or some melted cheese melted cheese sauce, and I'm just gonna like car will be huge\n\n77\n00:07:11,319 --> 00:07:13,319\nLook how big that\n\n78\n00:07:13,689 --> 00:07:18,088\nIt does it looks really tender so I'm gonna get some sauce on that taking each bite. Oh\n\n79\n00:07:23,379 --> 00:07:25,828\nMy gosh that looks nice to me\n\n80\n00:07:27,699 --> 00:07:34,919\nSo tender and actually it's not a cheese sauce, it's a mustard sauce. Oh, it's got a kick to it. Yeah\n\n81\n00:07:35,619 --> 00:07:37,619\nTotally different than what I thought\n\n82\n00:07:40,059 --> 00:07:45,359\nGonna grab some meat. I also want to get a bit of the skin try to get some of the skin\n\n83\n00:07:45,360 --> 00:07:50,969\nThat's really nice sauce and make sure you get some of that mustard sauce, but a little bit of everything in one bite\n\n84\n00:07:50,999 --> 00:07:53,129\nOh my gosh. I know this looks messy but\n\n85\n00:07:53,800 --> 00:07:57,959\nDr. Green, right. I mean sighs reminds me a roast chicken where you keep the skin on it\n\n86\n00:08:02,360 --> 00:08:08,499\nGood musically tender like you remind me of pulled pork a little bit. Yeah, that's that kind of texture\n\n87\n00:08:10,010 --> 00:08:12,760\nThe mustard, I mean it's got some kick but also\n\n88\n00:08:21,260 --> 00:08:27,219\nWe still have another dish and I'm never coming boy and we're we're kind of getting at the whole speed oh\n\n89\n00:08:29,150 --> 00:08:30,320\nBoy\n\n90\n00:08:30,320 --> 00:08:36,670\nAnd so another side dish we ordered is but any key which are the dumplings these ones are black\n\n91\n00:08:36,670 --> 00:08:42,249\nYeah, we though we haven't had this before it looks interesting. You have never tried to block dumplings\n\n92\n00:08:42,370 --> 00:08:45,820\nAll we know is that they're stuffed with pork and veal\n\n93\n00:08:46,610 --> 00:08:48,610\nThere you have it\n\n94\n00:08:51,080 --> 00:08:52,940\nNice it's quite good\n\n95\n00:08:52,940 --> 00:08:58,630\nBut we have no idea why they're black some do they make them blocks are the only box that I've had before is\n\n96\n00:09:04,940 --> 00:09:06,940\nWinning yeah, good question\n\n97\n00:09:09,770 --> 00:09:14,199\nHelp us solve this mystery guys, did you know I mean if you know Sam doing it?\n\n98\n00:09:21,279 --> 00:09:25,289\nThey're quite dense yeah, there's typing ability of a heavy Oh\n\n99\n00:09:30,160 --> 00:09:35,279\nWas it really different than the one who tried before yeah also had like potato and cheese ones. Mm-hmm\n\n100\n00:09:35,279 --> 00:09:41,008\nWell, this is I can just entirely mean we've done the art denser for sure. Yeah, you know what these almost look like\n\n101\n00:09:41,009 --> 00:09:45,899\nThey've been seeing instead of oil. Yeah, I think they may have yeah one more. They're really good\n\n102\n00:09:45,970 --> 00:09:48,240\nThey remind me a little bit of gym stuff. I\n\n103\n00:09:49,660 --> 00:09:51,660\nWas just thinking that yeah\n\n104\n00:09:54,040 --> 00:09:57,269\nTasty though. All we need is some soy sauce and a chopstick\n\n105\n00:10:00,459 --> 00:10:02,459\nWell\n\n106\n00:10:06,699 --> 00:10:13,829\nMister this is like I think our Ukrainian style kinda cheesecake and it's got like a chocolate topping and\n\n107\n00:10:14,170 --> 00:10:19,050\nI think I've been able to see what might potentially be dried pieces of fruit in the middle\n\n108\n00:10:20,259 --> 00:10:22,259\nYeah, I think I actually have one in a lightweight\n\n109\n00:10:26,079 --> 00:10:28,079\nRaisins freezer\n\n110\n00:10:29,529 --> 00:10:31,089\nI'm so good\n\n111\n00:10:31,089 --> 00:10:33,148\nBecause like this is just like pure cheesecake\n\n112\n00:10:33,149 --> 00:10:39,568\nThere isn't really like a bottom layer that's just appeared dense sticky cheesecake just the way I like it\n\n113\n00:10:40,720 --> 00:10:46,170\nSo I kind of feel at this point the meals sort of turning into a challenge a challenge meal and so forth\n\n114\n00:10:47,559 --> 00:10:54,749\nThere's like an endurance for it. I always have room for cheesecake though really to start ordering less of the problem. Mm-hmm\n\n115\n00:10:57,090 --> 00:10:59,119\nGood then, huh?\n\n116\n00:11:02,790 --> 00:11:09,650\nCould be dizzy. I wonder if those raisins have been so good rum soaked raisins\n\n117\n00:11:12,450 --> 00:11:14,450\nTaste a little something-something\n\n118\n00:11:19,390 --> 00:11:21,390\nThe Sofie\n\n119\n00:11:47,870 --> 00:11:50,380\nAll right, mr. Foodie it is time for dinner\n\n120\n00:11:51,170 --> 00:11:56,229\nWhen in Kiev there's one dish after death for sure that being chicken Kiev\n\n121\n00:11:56,470 --> 00:12:00,340\nSo yeah reporters this that we've ordered a whole bunch of other different things\n\n122\n00:12:00,980 --> 00:12:06,520\nAnd we're just waiting for it to come and it's always that exciting moment because I'm hungry and I can't wait to try it\n\n123\n00:12:06,950 --> 00:12:10,989\nBut in the meantime, but they brought up I forgot about that\n\n124\n00:12:11,720 --> 00:12:13,930\nFirst up vodka. Yeah\n\n125\n00:12:15,320 --> 00:12:17,320\nOur first drink of the night\n\n126\n00:12:17,930 --> 00:12:19,930\nred wine coming\n\n127\n00:12:21,770 --> 00:12:23,770\nOh\n\n128\n00:12:24,080 --> 00:12:26,799\nWow, you just downed it in one shot alright\n\n129\n00:12:27,950 --> 00:12:29,600\ngonna go\n\n130\n00:12:29,600 --> 00:12:36,700\nYeah, that's that's got an infusion of some sort. It's kind of like a lemony taste. Yeah, but it's very strong\n\n131\n00:12:36,700 --> 00:12:38,300\nShe can imagine\n\n132\n00:12:38,300 --> 00:12:41,590\nYeah, a little kick start the evening the right to tell us\n\n133\n00:12:42,350 --> 00:12:44,029\nso the\n\n134\n00:12:44,029 --> 00:12:46,809\nComplimentary appetizer is basically it's brown bread\n\n135\n00:12:50,089 --> 00:12:52,179\nPretty darn good, I think it's a one fighter\n\n136\n00:13:01,999 --> 00:13:04,719\nThey said that like I suppose this means\n\n137\n00:13:11,360 --> 00:13:13,360\nDelicious kind of like free food, right\n\n138\n00:13:15,980 --> 00:13:17,980\nAll right, so I 2m\n\n139\n00:13:18,499 --> 00:13:20,329\nkick-starting the evening with some\n\n140\n00:13:20,329 --> 00:13:24,459\nUkrainian vodka the first I've had in the country and even here along\n\n141\n00:13:28,790 --> 00:13:31,779\nStrong isn't it? I'm just doing a little sip. That's all I can handle\n\n142\n00:13:32,569 --> 00:13:35,289\nAbout a site from vodka. They also brought us free bread\n\n143\n00:13:36,079 --> 00:13:38,079\nBread, you know I said, no. Thank you\n\n144\n00:13:39,139 --> 00:13:41,258\nBut what's even cooler? Yeah\n\n145\n00:13:42,079 --> 00:13:48,609\nSo I thought this was butter, but no, this is a salty cheese and then I thought this was butter, but no\n\n146\n00:13:48,610 --> 00:13:52,059\nApparently it's pork fat like garlic and some chives\n\n147\n00:13:53,870 --> 00:13:55,250\nYeah\n\n148\n00:13:55,250 --> 00:13:57,699\nIndeed. I'm gonna start with the cheese. It's read of it\n\n149\n00:13:57,699 --> 00:14:03,579\nOkay, then we'll move on to pork fat and see looks like I know this looks like pork fat going on\n\n150\n00:14:07,840 --> 00:14:09,840\nOur quota pork fat in\n\n151\n00:14:12,620 --> 00:14:18,009\nGarlic is it so garlic you cheese bread. It's good notice quite nice job\n\n152\n00:14:20,090 --> 00:14:23,319\nAnd goes well with the vodka but now\n\n153\n00:14:26,210 --> 00:14:31,119\nLet's try pork fat I don't think I've ever smeared pork on a piece of bread before\n\n154\n00:14:31,730 --> 00:14:35,139\nBut our waitress was telling us this is super Ukrainian. So yeah\n\n155\n00:14:36,110 --> 00:14:38,110\nWe're gonna do it\n\n156\n00:14:48,470 --> 00:14:52,449\nBut like thicker than butter the girl is butters, yeah, it really cooks your mouth\n\n157\n00:14:53,360 --> 00:14:57,339\nThat's fascinating. That's not bad. That's cool. We're trying some new venture. Yeah\n\n158\n00:14:58,220 --> 00:15:03,519\nSo now that we've had some vodka we're moving on to the wine has arrived\n\n159\n00:15:04,520 --> 00:15:09,579\nand the cool thing about this point is that it's Ukrainian wine to dry red I\n\n160\n00:15:10,130 --> 00:15:17,080\nreally excited I try this because I did get to try the dessa dry red at a wine bar the other\n\n161\n00:15:18,590 --> 00:15:24,889\nI don't have a lot of experience with the training wines. I've tried a lot more like George. Yeah\n\n162\n00:15:28,800 --> 00:15:30,800\nGood\n\n163\n00:15:46,770 --> 00:15:48,770\nGood all right\n\n164\n00:15:52,980 --> 00:15:59,269\nJust keeps showing up so I think just a pickled herrings. Yeah, so I ordered some pickled herring for us\n\n165\n00:15:59,270 --> 00:16:05,210\nYeah, coz but I think boiled potatoes. Yeah, and also some pickled onion Cove onion\n\n166\n00:16:05,210 --> 00:16:07,400\nSo there yes, I will try that\n\n167\n00:16:11,910 --> 00:16:15,589\nYeah, we figured we haven't tried a whole lot of cold Ukranian appetizer\n\n168\n00:16:19,800 --> 00:16:27,559\nVicious violaceous. Yeah, so flavor wrong. Yeah. I love it. I love that. I think this may I've cleaned up being her favorite dish\n\n169\n00:16:29,940 --> 00:16:34,910\nThis is setting a very high standard to begin with all right, I'm gonna grab a little bit of everything\n\n170\n00:16:34,950 --> 00:16:38,720\nSo let's grab half a potato. Yeah half a piece of fish\n\n171\n00:16:39,780 --> 00:16:43,699\nSome onion and get these flavors all mixing together\n\n172\n00:16:44,860 --> 00:16:46,700\nlabour explosion\n\n173\n00:16:46,700 --> 00:16:48,700\nI\n\n174\n00:16:49,820 --> 00:16:53,469\nLove that. I absolutely nice salty herring\n\n175\n00:16:57,410 --> 00:17:03,579\nThat's a really smooth fish it is for something that is a pickle that's surprising and juicy to\n\n176\n00:17:06,500 --> 00:17:11,230\nPurchase pancakes, this is our cream. Yes, this is very good. Okay. Thank you\n\n177\n00:17:14,360 --> 00:17:16,360\nSo, what do you think of the wine\n\n178\n00:17:18,560 --> 00:17:23,110\nI'm really starting to get into the dry wines. Yeah, joy, you're Reds, especially\n\n179\n00:17:23,750 --> 00:17:28,810\nWe have another dish we can hardly keep up with all the fans showing up at our table\n\n180\n00:17:29,870 --> 00:17:37,150\nCome on, I ordered some potato pancakes fried potato pancakes. We're gonna add a little bit of sour cream there. I\n\n181\n00:17:39,320 --> 00:17:44,889\nLove the sour cream and Ukraine. Yeah, such a nice addition to like the dumplings to the\n\n182\n00:17:46,850 --> 00:17:50,559\nJust anything we've really tried it on the building. Yeah, you know what\n\n183\n00:17:50,560 --> 00:17:56,979\nI've also been enjoying just ordering a whole bunch of little appetizers instead of big means. Yes that we can sample\n\n184\n00:18:10,809 --> 00:18:15,809\nThat's really nice it's kind of like a grated potatoes I kind of shaped into a pancake and fried\n\n185\n00:18:16,179 --> 00:18:21,119\nSo it's like nice and golden a little bit crispy from here, but still like soft and oily in the middle\n\n186\n00:18:21,700 --> 00:18:23,700\nso\n\n187\n00:18:24,190 --> 00:18:26,190\nSounds like my kind of pancake\n\n188\n00:18:27,279 --> 00:18:29,279\nThat's in La Mancha down\n\n189\n00:18:33,070 --> 00:18:37,529\nSo the main has arrived this is what you came here to star of the meal\n\n190\n00:18:39,039 --> 00:18:45,959\nChicken Kiev. Hey guys, it just looks like art look at this. It makes it looks like\n\n191\n00:18:46,779 --> 00:18:52,949\nYou know, it looks like it comes on a stick. It's actually chicken breast. Look, I think it looks like a chicken leg\n\n192\n00:18:53,710 --> 00:18:58,949\nJust decoration. It's okay. This is basically ready chicken\n\n193\n00:18:59,559 --> 00:19:00,610\ninside\n\n194\n00:19:00,610 --> 00:19:06,360\nSometimes it can be stuffed. This is every every restaurant is a different way of preparing. Oh my gosh. Look at that. Oh,\n\n195\n00:19:07,600 --> 00:19:09,750\nIt's stuffed with some good goodness\n\n196\n00:19:10,899 --> 00:19:13,829\nGreat. Yeah usually has something like butter inside\n\n197\n00:19:14,590 --> 00:19:18,659\nYou know what? The easiest way for me folks in it is to actually just try\n\n198\n00:19:21,759 --> 00:19:25,719\nJuicy oh my\n\n199\n00:19:31,549 --> 00:19:33,549\nAll right, let's turn\n\n200\n00:19:43,789 --> 00:19:49,839\nYou're right it does have like a poverty kind of texture and sauce in the middle\n\n201\n00:19:50,570 --> 00:19:52,570\nAnd then the outside\n\n202\n00:19:53,360 --> 00:19:58,419\nOutside is it's really like delicious. It's if that's the threaded part of the chicken\n\n203\n00:19:58,419 --> 00:20:02,799\nYeah reminds me a little bit like a new NASA that we tried chicken\n\n204\n00:20:04,010 --> 00:20:08,619\nMilanesa, I was it reminds me oddly enough of something that my mom used to make\n\n205\n00:20:08,620 --> 00:20:12,549\nIt was like kind of like she can bake with pork chops or with chicken\n\n206\n00:20:12,950 --> 00:20:20,350\nSo it's got a really nice coating on the outside and then the chicken itself is really tender and flavorful and quite juicy, too\n\n207\n00:20:20,350 --> 00:20:21,529\nI must say\n\n208\n00:20:21,529 --> 00:20:24,638\nIt's awesome. Like it is chicken. Oh\n\n209\n00:20:25,519 --> 00:20:26,870\nHere we go\n\n210\n00:20:26,870 --> 00:20:28,220\ntrying my\n\n211\n00:20:28,220 --> 00:20:30,850\nchicken kid in Kiev for the\n\n212\n00:20:31,429 --> 00:20:37,778\nFirst chicken Kiev. Yeah. Wait, is this my first? Yes it is. I haven't ordered this before. Oh my gosh it is so\n\n213\n00:20:38,299 --> 00:20:43,898\nButtery and juicing. Oh, oh my god. Just seeping out the meats. Just breaking apart like everywhere\n\n214\n00:20:48,490 --> 00:20:52,949\nMaybe one last good super juicy in there. Yeah\n\n215\n00:20:58,540 --> 00:21:00,540\nWe ordered this with a side of\n\n216\n00:21:01,060 --> 00:21:02,340\nfried potatoes\n\n217\n00:21:02,340 --> 00:21:08,340\nYeah and onions. Yeah, and we've also got some onions zucchini is good my shows on the bottom, baby, right?\n\n218\n00:21:08,340 --> 00:21:11,760\nI think that's the caramelized onions is so a mushroom\n\n219\n00:21:11,760 --> 00:21:15,839\nOh, yeah, I think I was like so that was like one of the extra things they had\n\n220\n00:21:15,840 --> 00:21:17,840\nIt's oh wow a lot going on. They're\n\n221\n00:21:19,990 --> 00:21:21,990\nGoing\n\n222\n00:21:24,289 --> 00:21:26,289\nPlease do\n\n223\n00:21:26,659 --> 00:21:31,148\nChicken Kevin's good. Yeah chicken Kiev in Kiev\n\n224\n00:21:33,019 --> 00:21:34,909\nOMG dessert has arrived\n\n225\n00:21:34,909 --> 00:21:37,689\nWe are we arrived we ordered\n\n226\n00:21:38,120 --> 00:21:39,470\nConfetti Miki\n\n227\n00:21:39,470 --> 00:21:47,379\nWhich are these little dumplings and we got surprise so I know we ordered the cherry pine and the other one's kind of a surprise\n\n228\n00:21:50,120 --> 00:21:58,029\nYeah, this is technically dessert ooo and to go along with it, we have a sour cream with a little bit of jam\n\n229\n00:22:13,279 --> 00:22:15,279\nYeah, turn the other way oh\n\n230\n00:22:17,899 --> 00:22:22,599\nThis might be cheese, okay, maybe salty cottage cheese\n\n231\n00:22:25,610 --> 00:22:28,089\nSweet Jesus we teeth. I would have been a little weird\n\n232\n00:22:31,789 --> 00:22:35,169\nToday combination. Yeah, it's gonna say that would be a perfect combination\n\n233\n00:22:36,169 --> 00:22:38,648\nYUM, nice way to finish off the meal I'd say\n\n234\n00:22:39,620 --> 00:22:47,049\nOh, it's time for price point. I was 560 and local currency just under 22 US dollars. All right\n\n235\n00:22:47,870 --> 00:22:51,939\nBrazilian value eleven dollars per person. We feasted we\n\n236\n00:22:53,870 --> 00:22:57,729\nReally ate a lot there's a lot of food just a lot of wine there's a lot of\n\n237\n00:22:58,370 --> 00:23:03,429\nAppetizer on me a lot of free Blanca just growl free bread. She's a lot of everything\n\n238\n00:23:03,429 --> 00:23:07,119\nWhat a creep or crap any of those. That's just an awesome Ukrainian meal\n\n239\n00:23:08,179 --> 00:23:13,749\nI've been really enjoying the opinion from in here. Yeah, and actually we are leaving tomorrow this a little bit sad\n\n240\n00:23:13,750 --> 00:23:16,540\nSo this is our officially our last dinner here in Kiev\n\n241\n00:23:19,340 --> 00:23:21,340\nExactly\n\n242\n00:23:52,800 --> 00:23:54,800\nWow, oh wow, that looks beautiful\n\n243\n00:23:55,440 --> 00:23:57,590\nSo we're diving straight into another\n\n244\n00:23:58,470 --> 00:24:03,139\nUkrainian food video as you can see the food's already at the table, so we're going to get rolling here\n\n245\n00:24:03,290 --> 00:24:05,570\nBut yeah, red restaurant called openness\n\n246\n00:24:05,700 --> 00:24:09,980\nWhich is Sam discovered by chance when he was walking around the game yesterday\n\n247\n00:24:09,980 --> 00:24:11,300\nIn fact, yeah\n\n248\n00:24:11,300 --> 00:24:16,970\nSo it's located in the middle of a park and also the restaurant is like built around this giant tree\n\n249\n00:24:16,970 --> 00:24:22,939\nLike right now, we're on the second floor and the tree trunk is yes there. Yeah. It's a pretty cool setting it feels very\n\n250\n00:24:23,640 --> 00:24:27,739\nRustic, very traditional. We actually came here for dinner last night and they had live music\n\n251\n00:24:29,130 --> 00:24:34,190\nAccordions we were like we need to come back for those and here we are at like 11:00 in the morning eating lunch\n\n252\n00:24:35,190 --> 00:24:38,179\nAnyways, you're probably wondering what this is for my appetizer\n\n253\n00:24:38,510 --> 00:24:44,090\nI ordered a mushroom soup mushroom soup with dumplings and it said it came with bread crust\n\n254\n00:24:44,090 --> 00:24:44,870\nSo I was like alright\n\n255\n00:24:44,870 --> 00:24:49,340\nThey're probably gonna bring me some bread or maybe there's gonna be some bread crust like floating on the soup\n\n256\n00:24:49,380 --> 00:24:52,940\nSo there's my soup and if I kind of touch the bread\n\n257\n00:24:53,550 --> 00:24:57,769\nIt's starting to get a little soft because we've been taking so many pictures here\n\n258\n00:24:57,770 --> 00:25:02,480\nWe are so I should probably dig in before it starts like seeping through the bread\n\n259\n00:25:02,850 --> 00:25:07,069\nBut yeah, if you have a closer look in here, look at this, it looks so good\n\n260\n00:25:08,020 --> 00:25:15,359\nReal mushrooms in there some carrot. There's dill a nice broth. I'm so excited for this. I\n\n261\n00:25:15,970 --> 00:25:18,959\nskipped breakfast purposely for Ukrainian food\n\n262\n00:25:23,410 --> 00:25:29,850\nNice that is good, we've got some really nice fresh mushrooms in there just looks so good. Look at that\n\n263\n00:25:30,610 --> 00:25:31,930\nrich\n\n264\n00:25:31,930 --> 00:25:34,499\nVegetables and yeah, this is crazy like a few days ago\n\n265\n00:25:34,500 --> 00:25:40,680\nWe knew nothing about Ukrainian food and we've just been trying everything we can and we're enjoying it so much\n\n266\n00:25:40,680 --> 00:25:42,810\nIt's all like really hearty filling food\n\n267\n00:25:43,390 --> 00:25:45,390\nSo yeah, this is delicious\n\n268\n00:25:45,880 --> 00:25:48,600\nAlright, so I'm just gonna break a piece off my lid\n\n269\n00:25:49,960 --> 00:25:55,199\nSo I'm pretty sure it's for dipping. This is nice and toasted. It's like nice and buttery\n\n270\n00:25:56,530 --> 00:25:58,530\nla la\n\n271\n00:26:05,390 --> 00:26:11,860\nThis is a really fun meal. All right, so I am having a Ukrainian salad here and it's pretty special\n\n272\n00:26:12,160 --> 00:26:19,420\nIt's got feel that has goat cheese. It has zucchini. You can see that it has some Tomatoes here. I'm just gonna like mushroom\n\n273\n00:26:19,540 --> 00:26:26,230\nYeah, there's mushrooms. Oh, wow, looks so good. Any company a honey mustard glaze. Yes, it looks beautiful\n\n274\n00:26:26,230 --> 00:26:28,659\nSo I'm gonna try bitten me a little bit of cheese\n\n275\n00:26:29,240 --> 00:26:30,590\nand\n\n276\n00:26:30,590 --> 00:26:32,949\nHow about some tomato? That's a nice big way?\n\n277\n00:26:38,909 --> 00:26:41,868\nWhat do you want you lost I stole them yeah. Oh\n\n278\n00:26:43,769 --> 00:26:48,978\nThat is like an amazing salad you could actually you die. I was the kind of a mean it's not good\n\n279\n00:26:49,079 --> 00:26:53,419\nMm-hmm, and it's good. Oh, it's just so flavorful. I love the I love the dressing\n\n280\n00:26:53,969 --> 00:26:55,969\nMmm, it's just delicious\n\n281\n00:26:56,579 --> 00:26:58,789\nSo what are you holding in your hand?\n\n282\n00:26:58,829 --> 00:27:01,759\nSo here is what I call a big sexy mug of beer\n\n283\n00:27:02,249 --> 00:27:07,009\nIs a proper pint and I'm trying the local one. It is l'viv Ski\n\n284\n00:27:07,679 --> 00:27:13,608\n1715 so so that was probably crumbs. Remember the bead and one would assume one would assume\n\n285\n00:27:19,319 --> 00:27:24,529\nIt's a nice beer. Yeah, we've been doing a lot of walking this morning. So I feel like I've earned it\n\n286\n00:27:42,300 --> 00:27:46,430\nOkay, and we almost entirely forgot about your drink what do you have a drink isn't as exciting\n\n287\n00:27:46,430 --> 00:27:51,799\nI'm not having the local beer or anything, but I am having a forest berries juice. So\n\n288\n00:27:54,000 --> 00:27:59,210\nHow is that it's good but who wants to hear about juice when my main has arrived\n\n289\n00:27:59,780 --> 00:28:00,390\nI\n\n290\n00:28:00,390 --> 00:28:05,869\nOrdered cabbage rolls and yeah these come stuffed with rice beef\n\n291\n00:28:06,660 --> 00:28:14,540\nPork I forget the other ingredient onions onion lift that up first Oh what I've kind of destroyed it, but there it is\n\n292\n00:28:16,470 --> 00:28:18,770\nLooks good, then we go\n\n293\n00:28:20,400 --> 00:28:22,400\nThese are still steaming oh my gosh\n\n294\n00:28:27,160 --> 00:28:28,640\nAh\n\n295\n00:28:28,640 --> 00:28:30,640\nGood, uh-huh\n\n296\n00:28:31,460 --> 00:28:37,479\nWow a little heart ripped on ya. Yes. She did just bring it to us\n\n297\n00:28:39,410 --> 00:28:45,609\nThat's really rich and savory and they're kind of like floating in a broth almost like borscht and\n\n298\n00:28:46,820 --> 00:28:48,939\nI had some sour cream and dill on top\n\n299\n00:28:49,760 --> 00:28:52,749\nSo yeah, we've got some really nice flavors happening here\n\n300\n00:28:53,480 --> 00:28:56,890\nIt's like dangling. It's dangling. I\n\n301\n00:28:57,680 --> 00:28:59,859\nDon't know. How do I eat cabbage rolls out of the bowl?\n\n302\n00:29:01,430 --> 00:29:07,509\nThis is super super tasty, I would really recommend this dish I think it's one of my favorites that we've tried so far\n\n303\n00:29:12,080 --> 00:29:16,090\nSam's main is here. This looks so good\n\n304\n00:29:16,370 --> 00:29:22,660\nYeah, so when she was bringing it over it was actually there's actually still flaming a little bit on fire. Yeah\n\n305\n00:29:24,290 --> 00:29:26,290\nWe didn't capture that unfortunately\n\n306\n00:29:26,510 --> 00:29:28,270\nIt's beautifully presented here\n\n307\n00:29:28,270 --> 00:29:34,239\nSo this is duck brisket and it appears to be cranberry sauce and then some some caramelized orange\n\n308\n00:29:34,240 --> 00:29:36,940\nYeah, some caramelized oranges on the phone. I'm so glad I got\n\n309\n00:29:38,660 --> 00:29:42,700\nTry that so I'm mixing it with cranberry sauce so good\n\n310\n00:29:45,350 --> 00:29:46,850\nNo\n\n311\n00:29:46,850 --> 00:29:53,290\nIt's amazing. It reminds me of like like turkey dinner when they're mixing in turkey with the\n\n312\n00:29:53,870 --> 00:29:55,870\nCranberry sauce is so delicious so delicious\n\n313\n00:29:56,470 --> 00:30:01,780\nAnd it's um, it's a very it it's tender but it's also like at the same time\n\n314\n00:30:01,780 --> 00:30:07,060\nIt's a little bit of it's more chewy meat. So that's not for you very rich and flavorful though very delicious\n\n315\n00:30:07,580 --> 00:30:10,059\nTime for the one thing we've been neglecting\n\n316\n00:30:10,370 --> 00:30:17,950\nWe were brought a bread basket a little while ago and this this is really nice looking brown bread. Like look at this has like\n\n317\n00:30:18,800 --> 00:30:20,800\nseeds on the outside\n\n318\n00:30:21,260 --> 00:30:25,030\nYeah, maybe even cranberry. Mmm, even the butter looks like quite\n\n319\n00:30:26,840 --> 00:30:31,179\nYeah dill maybe garlicky butter has gone on there\n\n320\n00:30:32,780 --> 00:30:34,780\nRead-a-thon, oh\n\n321\n00:30:35,360 --> 00:30:37,360\nYeah time for the first bite\n\n322\n00:30:46,250 --> 00:30:47,690\nBrilliant\n\n323\n00:30:47,690 --> 00:30:49,690\nIt's just a type of bread\n\n324\n00:30:49,700 --> 00:30:51,850\nI could make a whole meal out of it\n\n325\n00:30:52,730 --> 00:30:54,730\nBut we've still got dessert\n\n326\n00:30:54,820 --> 00:30:59,500\nSo don't last but not least it is time for dessert and I'm not gonna lie\n\n327\n00:30:59,500 --> 00:31:04,359\nThat's probably nothing Ukrainian about the dish. We ordered apple strudel. Yes\n\n328\n00:31:04,940 --> 00:31:05,960\nthis\n\n329\n00:31:05,960 --> 00:31:09,730\nIs amazing so good. It's a 20-minute wait, but yes the best way\n\n330\n00:31:10,790 --> 00:31:17,379\nYes, and this is a dessert that's recommended by all the waiters and waitresses here and we go\n\n331\n00:31:18,140 --> 00:31:22,629\nfresh out of the oven with ice cream and caramel and icing sugar\n\n332\n00:31:26,780 --> 00:31:28,280\nGood stuff\n\n333\n00:31:28,280 --> 00:31:30,280\nIt's not amazing. It's\n\n334\n00:31:30,320 --> 00:31:36,760\nSo good. I'm already done my hop, I feel so good that you dare touch away time to wrap things up here\n\n335\n00:31:37,340 --> 00:31:39,340\nso the price of that meal was\n\n336\n00:31:39,650 --> 00:31:45,429\n770 which is 30 US dollars and that's definitely the biggest splurge we've had here. Oh my gosh. It was wonderful\n\n337\n00:31:45,679 --> 00:31:49,359\nEverything was delicious here and we did to get some decadent things like duck\n\n338\n00:31:49,360 --> 00:31:52,360\nAnd then we also had dessert and tea at the end and beer and everything\n\n339\n00:31:52,400 --> 00:31:55,959\nSo yeah, it was totally worth it highly highly recommend this place\n\n340\n00:31:55,960 --> 00:31:57,429\nThis place is wonderful the food\n\n341\n00:31:57,429 --> 00:32:03,519\nThe quality is just outstanding but we're also gonna be making some videos where we show you guys how cheap yet really is. Yes\n\n342\n00:32:03,520 --> 00:32:07,089\nYeah, highlighting some affordable meals not just glared available. That's true\n\n343\n00:32:15,690 --> 00:32:22,099\nGood day from a chilly summer day here in Kiev. It is lunchtime. And today we are going in search of food\n\n344\n00:32:22,139 --> 00:32:27,709\nWhat are we gonna have we're gonna be having a whole bunch of different Ukrainian dishes. Yeah. This is a Kazim\n\n345\n00:32:27,710 --> 00:32:29,389\nWe're not too familiar with not at all\n\n346\n00:32:29,389 --> 00:32:33,529\nSo we're just hoping to order a whole bunch of different things and try most of them for the first time\n\n347\n00:32:59,190 --> 00:33:01,820\nAlright guys, so we've made it inside the restaurant\n\n348\n00:33:01,820 --> 00:33:08,089\nThis place is called Katyusha and we were actually here yesterday and we ordered so much food, and it was really good\n\n349\n00:33:08,089 --> 00:33:12,469\nSo we decided to come back and show you guys what Ukrainian food is all about\n\n350\n00:33:12,599 --> 00:33:19,039\nSo we've gone all out once again today and we've ordered like four different mains and dessert and drinks. Yeah\n\n351\n00:33:19,039 --> 00:33:22,608\nthis is gonna be a fun little introduction to Ukrainian food for\n\n352\n00:33:22,830 --> 00:33:27,049\nBoth us and you guys watching because this is basically our first time you know\n\n353\n00:33:27,210 --> 00:33:32,779\nGetting acquainted with Ukrainian dishes. So should be tasty. Sam is loving the vibe\n\n354\n00:33:33,450 --> 00:33:39,619\nThis restaurant is so cool. It's like stuck in a time warp. I mean, it's got so many different retro things going on\n\n355\n00:33:39,889 --> 00:33:40,249\nYeah\n\n356\n00:33:40,249 --> 00:33:47,629\nWell TVs two old videogame consoles and just like the paintings the wall hangings and the different decorations in the restaurant\n\n357\n00:33:47,669 --> 00:33:52,819\nIt's kind of a fabulous place. I have to say yeah, it kind of looks like the 70s but with lots of antiques\n\n358\n00:33:52,820 --> 00:33:56,450\nYes. Yeah, very has a very 70s 80s never feel\n\n359\n00:33:57,239 --> 00:33:59,838\nOkay, so first up we are starting with import\n\n360\n00:34:00,389 --> 00:34:02,210\nWhich is a sour soup\n\n361\n00:34:02,210 --> 00:34:05,839\nThis is one of those traditional dishes that you've got to try here in the Ukraine\n\n362\n00:34:06,179 --> 00:34:09,168\nNow the original recipe calls for beetroot\n\n363\n00:34:09,210 --> 00:34:15,199\nBut I think we've somehow managed to order the cabbage 1 so it's lacking that distinct like purpley red color\n\n364\n00:34:15,270 --> 00:34:17,270\nThis one's a bit more orange instead\n\n365\n00:34:17,490 --> 00:34:23,310\nLots of shredded cabbage in there looks we've got potatoes a little bit of meat some dill which I've mixed in\n\n366\n00:34:23,470 --> 00:34:28,110\nSo yeah, this is really tasty. I love soup's on sour stuff isn't great for me\n\n367\n00:34:29,320 --> 00:34:34,409\nEspecially on a little bit of a chilly day. Yeah, just so chilly up. So I love to be having some soup\n\n368\n00:34:39,100 --> 00:34:41,370\nAll right my time to try work\n\n369\n00:34:41,590 --> 00:34:48,509\nbut before I even do that over here, we have some it comes with bread two little bread rolls and\n\n370\n00:34:49,300 --> 00:34:53,279\nWe had these s videos so I know what this is. So this is like a little container of sour cream\n\n371\n00:34:53,350 --> 00:34:53,980\nYeah\n\n372\n00:34:53,980 --> 00:35:00,480\nand in here it's kind of like a buttery oily garlicky mix probably could be like\n\n373\n00:35:00,820 --> 00:35:03,659\nBoil until I'm not sure about the garlic in there. No\n\n374\n00:35:04,840 --> 00:35:10,529\nYeah, yeah. Okay. So I'm gonna try the bread dunk it in this one\n\n375\n00:35:11,650 --> 00:35:13,740\nAnd then have a bit of a divorce\n\n376\n00:35:14,440 --> 00:35:18,840\nIt's really good. There's a big piece of meat. Oh, yeah, I\n\n377\n00:35:20,710 --> 00:35:27,090\nAlso remember reading that you can add the the sour cream to your borscht hmm. You can actually just put it in your soup\n\n378\n00:35:27,330 --> 00:35:33,360\nThat's like a really good idea. Yeah. Oh my gosh that meat so tender just melts in your mouth. I know this is\n\n379\n00:35:34,090 --> 00:35:37,079\nLet's experiment. Alright, let's actually try that then\n\n380\n00:35:40,750 --> 00:35:42,160\nCome up\n\n381\n00:35:42,160 --> 00:35:43,930\njust like top\n\n382\n00:35:43,930 --> 00:35:45,960\nRight in it's gonna stir it in a bit\n\n383\n00:35:46,660 --> 00:35:49,560\nThis time I'm gonna go for more of a cabbage potato bite\n\n384\n00:35:52,320 --> 00:35:58,469\nOh, yeah, there's way better with the sour cream yeah Oh way better. I'm a prude Sam approved\n\n385\n00:35:59,320 --> 00:36:06,029\nSo Sam here once this fellas yeah. I wanted to try the I think it's called oliviere Oliver salad\n\n386\n00:36:06,340 --> 00:36:12,390\nYeah, Olivia and it's just a very it's very visible to you can see exactly what's in it. Yeah\n\n387\n00:36:12,390 --> 00:36:16,889\nwell\nyou've got like eggs and carrots and peas and I think little cubes of ham and\n\n388\n00:36:17,110 --> 00:36:22,439\nIt looks like it's kind of like an in a type of a mayonnaise type of sauce time to try that\n\n389\n00:36:22,720 --> 00:36:25,230\nAll right, and he goes for a bite\n\n390\n00:36:32,650 --> 00:36:34,530\nKinda reminds me a bit of like, um\n\n391\n00:36:34,530 --> 00:36:40,860\nA potato salad or something like the kind of salads that you would have a like in Canada. It's most similar to that\n\n392\n00:36:40,930 --> 00:36:45,240\nYeah, but it's also really good cuz it's got like more ingredients in a typical potato salad. Yeah\n\n393\n00:36:45,240 --> 00:36:48,060\nYeah, I do very much like it. I like that\n\n394\n00:36:48,160 --> 00:36:53,999\nIt's uh, yeah, it's it's it's it's a bit of a richer salad. Obviously more of a high-calorie one\n\n395\n00:36:55,750 --> 00:36:58,469\nWe all know my boy needs those calories, right\n\n396\n00:36:59,200 --> 00:37:03,810\nYeah, I am for plate number three have a look\n\n397\n00:37:04,240 --> 00:37:05,770\nSo for this one\n\n398\n00:37:05,770 --> 00:37:11,340\nWe got potato pancakes and yesterday we tried zucchini pancakes which were green and they were really tasty\n\n399\n00:37:11,340 --> 00:37:15,120\nBut we figured potato ones are probably a bit more traditional\n\n400\n00:37:17,830 --> 00:37:19,830\nYeah that sour cream on\n\n401\n00:37:21,160 --> 00:37:25,979\nYeah, these are nice little size you can probably order them as appetizers or as a side dish\n\n402\n00:37:27,430 --> 00:37:29,580\nSo they look like they've been pan-fried\n\n403\n00:37:30,970 --> 00:37:33,390\nYeah, and you can actually see if you look at the texture\n\n404\n00:37:33,390 --> 00:37:35,999\nI mean I've kind of made a mess of it, but it's like shredded potato\n\n405\n00:37:37,030 --> 00:37:39,030\nwith like yeah\n\n406\n00:37:39,490 --> 00:37:41,860\nDelsin looks really good. He really I made a mess of it. Oh\n\n407\n00:37:43,550 --> 00:37:47,709\nIt was quite nice messy og, hmm\n\n408\n00:37:49,040 --> 00:37:51,040\nnice on a cold day you\n\n409\n00:37:51,350 --> 00:37:57,129\nCould just melt some cheese all over this. Is it is it more crispy or mushy?\n\n410\n00:37:57,890 --> 00:37:59,890\nit-it's more mushy\n\n411\n00:37:59,930 --> 00:38:06,760\nYeah, it doesn't really have a crispy exterior like those Korean pancakes. We used to hum. This is definitely more mushy and oiling\n\n412\n00:38:08,240 --> 00:38:09,860\nGood\n\n413\n00:38:09,860 --> 00:38:17,679\nIn he goes there I go Woodsen. He prefer the potato ones are the zucchini ones requestion your question. Oh\n\n414\n00:38:18,500 --> 00:38:23,439\nYeah, you can really see the potato. Yeah, I have the stringiness of it\n\n415\n00:38:30,560 --> 00:38:32,560\nWhat kind of grease we aren't there yeah\n\n416\n00:38:34,640 --> 00:38:35,810\nClogging\n\n417\n00:38:35,810 --> 00:38:40,449\nYeah, I think I think on a cold day I prefer the potato ones\n\n418\n00:38:40,450 --> 00:38:42,790\nThey're a little more they have a little more substance to them. I'd say\n\n419\n00:38:43,369 --> 00:38:45,369\nYeah, these are nice\n\n420\n00:38:47,690 --> 00:38:53,679\nMoving on to our fourth dish we believe this is called the body making you or about any key\n\n421\n00:38:53,750 --> 00:38:58,989\nYeah, we're not entirely sure and having just traveled in Poland. These are\n\n422\n00:38:59,570 --> 00:39:05,049\nLuxurious it was borrowed. Yeah, it's look awfully familiar. It's cool how there's like there's a lot of\n\n423\n00:39:05,630 --> 00:39:08,140\nregional similarities between the cuisines\n\n424\n00:39:08,780 --> 00:39:12,759\nIn Eastern Europe it even has the caramelized onions on top it does\n\n425\n00:39:12,760 --> 00:39:16,929\nYeah, and I think the ones the ones that we ordered these dumplings have\n\n426\n00:39:17,720 --> 00:39:23,859\nMushrooms and cabbage cabbage. So let's try them. They're definitely a little smaller than the ones we had\n\n427\n00:39:25,030 --> 00:39:27,030\nThey're more bite-sized\n\n428\n00:39:30,730 --> 00:39:37,320\nWhat do you reckon so good? Oh my gosh, I love I love any kind of dumpling they're really tasty\n\n429\n00:39:37,900 --> 00:39:44,730\nUm, yeah, these ones are the they've got that kind of that grease the exterior, which is really nice\n\n430\n00:39:44,830 --> 00:39:50,640\nBut then when you bite into it, the filling is is really tasted like oh my gosh\n\n431\n00:39:50,640 --> 00:39:55,140\nIt's so good and I just love how you have the the onions on top as well. So good\n\n432\n00:39:55,140 --> 00:40:00,929\nI'm going in for another one. You know, what else we notice on the menu, you can actually order these dumplings baked. Mm-hmm\n\n433\n00:40:00,990 --> 00:40:05,939\nSo you can have it boiled or baked. Let's write a never separate name for the big ones to forget what it is\n\n434\n00:40:05,940 --> 00:40:11,280\nwell, yeah, you can get them differently done and we go so yeah, these are definitely\n\n435\n00:40:11,890 --> 00:40:17,339\nJust kind of like miniature bite-size feel like I could just be snacking on it and you know watching television\n\n436\n00:40:18,100 --> 00:40:20,100\npopping them in I\n\n437\n00:40:20,950 --> 00:40:22,060\nKnow\n\n438\n00:40:22,060 --> 00:40:28,979\nI could eat like I could think they have like 20 of these if I was hungry, that's not nice. They are very good. Mm-hmm\n\n439\n00:40:29,710 --> 00:40:34,110\nHow'd you like the fillings? I do. Yeah, I purposely ordered them\n\n440\n00:40:34,720 --> 00:40:37,679\nMushroom ones because when I had those in Poland, I just loved them\n\n441\n00:40:37,710 --> 00:40:41,730\nI think Poland still leads the way with pierogi, but this is an interesting variation\n\n442\n00:40:42,310 --> 00:40:46,529\nSo yeah, definitely enjoying it still going strong time for dessert\n\n443\n00:40:47,080 --> 00:40:54,809\nVoila, do we believe this is called mega. Boop if we've deciphered the menu correctly and if you take a closer look\n\n444\n00:40:55,450 --> 00:41:01,380\nit basically looks like a whole bunch of like little pancakes stacked on top of each other with the layers of cream between\n\n445\n00:41:06,190 --> 00:41:08,190\nI'm done you\n\n446\n00:41:09,400 --> 00:41:11,350\nWrong\n\n447\n00:41:11,350 --> 00:41:17,249\nDecadent is this quite nice. I feel like I've had something similar before and I can't remember where\n\n448\n00:41:17,950 --> 00:41:20,070\nWhere did we eat a cake? Like maybe maybe maybe?\n\n449\n00:41:20,680 --> 00:41:27,060\nLately in Kyrgyzstan and yeah, it was an artist man. Yeah for dessert. I think it was called a honey cake\n\n450\n00:41:27,160 --> 00:41:31,980\nYes, and I've had all these layers and just honey and cream in between it's really tasty\n\n451\n00:41:32,890 --> 00:41:38,879\nWhat's on top though? Still trying to figure this out looks like some kind of nut it comes with hb2\n\n452\n00:41:42,220 --> 00:41:48,250\nI think this could be like ground-up nuts. It's really really nice. No ice cream\n\n453\n00:41:51,470 --> 00:41:57,970\nReally good stop time for me to try it. I feel like you've had like half the key already. There isn't a whole lot\n\n454\n00:41:59,390 --> 00:42:01,390\nHow many voices you not before me?\n\n455\n00:42:04,370 --> 00:42:06,370\nTry some with ice cream\n\n456\n00:42:11,540 --> 00:42:14,769\nIsn't it might as one delicious pigs. Mm-hmm\n\n457\n00:42:14,830 --> 00:42:22,210\nI can tell it this place specializes in desserts because when you walk up the stairs, there's big like display of all the cakes\n\n458\n00:42:22,210 --> 00:42:28,839\nOh, yeah. Yeah, they're they're really pointing out all the different cakes that you can have when you come for lunch or dinner here\n\n459\n00:42:29,060 --> 00:42:32,799\nYeah, so just wrapping up a delicious meal. Yeah\n\n460\n00:42:33,890 --> 00:42:38,829\nThis is including dessert. Yeah, we ate a lot. We definitely definitely you know what and it was all really good\n\n461\n00:42:39,200 --> 00:42:41,800\nIt's just like I'm glad that we ordered a whole bunch of different things\n\n462\n00:42:41,800 --> 00:42:46,929\nWe tried to tried to kind of order an eclectic mix and I think that we we accomplished that for sure\n\n463\n00:42:47,330 --> 00:42:50,140\nso the bill has arrived it comes in this cute little\n\n464\n00:42:51,020 --> 00:42:52,280\nbucket\n\n465\n00:42:52,280 --> 00:42:58,089\nso time to do the conversion assess the damage assess the damage going to my\n\n466\n00:42:58,820 --> 00:43:00,820\nexceed con\n\n467\n00:43:01,460 --> 00:43:03,460\nSo basically this came to\n\n468\n00:43:04,010 --> 00:43:05,750\n349\n\n469\n00:43:05,750 --> 00:43:07,070\nUkranian\n\n470\n00:43:07,070 --> 00:43:09,940\nSouvenir can't even see the currency properly guys\n\n471\n00:43:11,960 --> 00:43:13,960\nAre you you age?\n\n472\n00:43:15,530 --> 00:43:20,800\nThat would be 13 US Dollars and 71 cents, so that's a little lot considering we had\n\n473\n00:43:22,610 --> 00:43:27,250\nThe knowledge and that was like we each got our own salad too\n\n474\n00:43:27,460 --> 00:43:31,089\nYeah, so it was even more dishes than what we had expected. Awesome\n\n475\n00:43:31,730 --> 00:43:35,449\nYou want to see right? Carry my currency my sunglasses case\n\n476\n00:43:36,450 --> 00:43:43,520\nThat's how I roll. That's how you roll. Anyway, it's nice affordable meal here in Ukraine and delicious Ukrainian food. Absolutely\n\n477\n00:44:05,820 --> 00:44:11,149\nAlright guys, so it is breakfast time here in l'viv and we've ended up at the coolest cafe ever\n\n478\n00:44:11,150 --> 00:44:19,070\nIt seemed like a post office and check it out. There's basically mail boxes everywhere. Yeah, lots of postcards\n\n479\n00:44:19,680 --> 00:44:22,820\nYou have the little like envelope feeders on the doors\n\n480\n00:44:23,340 --> 00:44:29,090\nLike it's so so cool. So yeah, we're gonna head in have a bite of food and then go sightseeing\n\n481\n00:44:54,260 --> 00:44:57,939\nAll right, so we're inside the cafe our food orders have been placed\n\n482\n00:44:58,640 --> 00:45:02,319\nCappuccinos have arrived in this place is super cool\n\n483\n00:45:02,620 --> 00:45:08,140\nWe weren't even planning to come here because technically this place specializes in pastas and beers\n\n484\n00:45:08,240 --> 00:45:13,659\nBut the one cafe we had walked into first was totally packed. Yeah, we just like wandered and here by chance\n\n485\n00:45:13,660 --> 00:45:19,389\nWe saw they had a little breakfast section. I mean the place looks so cool. They're like, yeah, let's see here. Exactly\n\n486\n00:45:19,390 --> 00:45:20,210\nSo let's try that\n\n487\n00:45:20,210 --> 00:45:25,899\nOkay, and while you're trying that something to keep in mind while travelling in the train is that we've noticed in both?\n\n488\n00:45:25,970 --> 00:45:26,680\nYeah\n\n489\n00:45:26,680 --> 00:45:33,700\nAnd now Aviv that if like if those are really popular restaurant and you just show up like on the weekend you need a reservation\n\n490\n00:45:36,950 --> 00:45:42,159\nPossible, yeah. Yeah if you really want to eat out of place it's better to make the reservation in advance\n\n491\n00:45:42,310 --> 00:45:44,620\nYeah, if it's not has happened to us several times\n\n492\n00:45:45,200 --> 00:45:47,589\nI'd say that's the third time that's happened. Yeah. Yep\n\n493\n00:45:48,980 --> 00:45:50,980\nAnd how's that kept it you know?\n\n494\n00:45:52,190 --> 00:45:53,630\nTasty\n\n495\n00:45:53,630 --> 00:45:56,140\nSo a few thoughts on Ukrainian front\n\n496\n00:45:56,140 --> 00:46:00,490\nYeah, so when we were kind of researching a role like what it was a typical breakfast in the Ukraine\n\n497\n00:46:00,530 --> 00:46:03,430\nIt didn't seem to be like an exact standard\n\n498\n00:46:04,000 --> 00:46:04,940\nYeah\n\n499\n00:46:04,940 --> 00:46:10,510\nYou could have something like borscht that could be like dumplings. But we've already shown that in some other videos\n\n500\n00:46:10,510 --> 00:46:16,749\nYeah, we decided to just come and have like more of a contemporary breakfast and temporary contemporary you creating breakfast\n\n501\n00:46:16,880 --> 00:46:22,720\nBut anyways, it should be really good like I'm excited about what's coming and this is my first sip of the cappuccino\n\n502\n00:46:23,870 --> 00:46:25,870\nNo\n\n503\n00:46:26,570 --> 00:46:31,509\nNeed my coffee in the morning, this is your third cup, come on, let's admit it. Thank you\n\n504\n00:46:33,530 --> 00:46:36,219\nYeah, I wired for sound today guys\n\n505\n00:46:43,340 --> 00:46:45,340\nOh\n\n506\n00:46:45,500 --> 00:46:51,100\nMy goodness the food is here. This is so busy. This is so much more beautiful than I was expecting\n\n507\n00:46:51,650 --> 00:46:53,020\nSo we're right in front of me\n\n508\n00:46:53,020 --> 00:46:56,199\nI got these crepes with apple and walnuts\n\n509\n00:46:56,420 --> 00:47:02,920\nAnd just look at the way these like folded them and like twirl them like it's so pretty and it has cottage cheese as well\n\n510\n00:47:03,400 --> 00:47:08,440\nI see sugar cinnamon like this is origin apart. I almost don't want to dig into it\n\n511\n00:47:09,320 --> 00:47:17,229\nThis breakfast we are hungry. It looks like a little flower. Oh, wow, Joe slim. It shows the middle in the middle. Oh\n\n512\n00:47:18,080 --> 00:47:22,149\nSo it looks like Oh berries. Oh my cup. This one was Apple, but maybe we got berries\n\n513\n00:47:23,150 --> 00:47:28,510\nWonderful. Does it matter? I mean the other one the other maybe Apple then yeah. Yeah because the other one has a\n\n514\n00:47:29,150 --> 00:47:31,150\nHas a cinnamon whatever small\n\n515\n00:47:32,210 --> 00:47:34,210\nSo good\n\n516\n00:47:36,050 --> 00:47:37,310\nTasty\n\n517\n00:47:37,310 --> 00:47:40,249\nI have to say we have a bit of a sweet tooth this morning\n\n518\n00:47:41,010 --> 00:47:43,010\nboth of us ordered sweet breakfasts\n\n519\n00:47:44,160 --> 00:47:48,739\nSo nice with this like cottage cheese and all the icing sugar and cinnamon mixing together\n\n520\n00:47:49,620 --> 00:47:51,620\nman\n\n521\n00:47:52,410 --> 00:47:54,410\nGot to love it\n\n522\n00:48:00,060 --> 00:48:04,910\nOkay, it looks like a mix of almonds apples beer shows all that's in there\n\n523\n00:48:05,100 --> 00:48:09,769\nIt's kind of hard to see I mean it all looks kind of like mush. Okay, just trust my taste buds here\n\n524\n00:48:14,130 --> 00:48:16,130\nGood stuff\n\n525\n00:48:21,270 --> 00:48:27,860\nI did not it's something that's really cool too that we just noticed. Is it this middling sleeves?\n\n526\n00:48:27,860 --> 00:48:34,309\nYeah, and it has a nice amount of like icing sugar and just yeah, it's just so beautiful. It really is a work of art\n\n527\n00:48:34,950 --> 00:48:40,400\nReally is where I work out, right? Like these are the nicest crepes I've ever had in terms of presentation\n\n528\n00:48:41,700 --> 00:48:43,850\nLike seriously, that was such a beautiful plate\n\n529\n00:48:45,720 --> 00:48:47,720\nI\n\n530\n00:48:48,720 --> 00:48:55,459\nTaste something that's a little bit similar to like a cottage cheese as well. Yeah. Yeah, that's the sauce. Yeah. No, it's awesome denieth\n\n531\n00:48:55,460 --> 00:48:58,250\nIt's really good. Oh, man, it gives it a bit of a\n\n532\n00:48:59,340 --> 00:49:02,749\nSalty complement to the to the sugary Ness of this. Oh\n\n533\n00:49:03,480 --> 00:49:05,480\nMy god, oh my gosh\n\n534\n00:49:07,080 --> 00:49:14,330\nThen we have a lot more to drive and time for the next dish. Yeah, the next dish is a stack of little pancakes here\n\n535\n00:49:15,000 --> 00:49:17,180\nDusted with icing sugar if you look down\n\n536\n00:49:18,140 --> 00:49:20,140\nit's got\n\n537\n00:49:20,789 --> 00:49:26,179\nRaspberries it has a lot of cinnamon which I'm really smelling and enjoying and\n\n538\n00:49:26,819 --> 00:49:31,849\nApparently this is going to be a sour cream based sauce. So yeah, it's gonna take one off here\n\n539\n00:49:32,220 --> 00:49:40,009\nThose pancakes are nice and fluffy. Oh, yeah, they really are good. Nice and fluffy. Take it for a swim. Grab a berry. Oh\n\n540\n00:49:44,940 --> 00:49:46,470\nYeah\n\n541\n00:49:46,470 --> 00:49:48,420\nNo, it was awesome\n\n542\n00:49:48,420 --> 00:49:53,869\nThose are like I just love I love anything with a lot of cinnamon and it's sweet\n\n543\n00:49:53,970 --> 00:49:58,369\nBut it's also tart with the berry and a little bit sour with the sour cream sauce\n\n544\n00:49:58,369 --> 00:50:04,429\nSo you have a lot of flavors competing. It's wonderful. Your teachers are being entertained here\n\n545\n00:50:04,430 --> 00:50:07,639\nYeah very much so early in the morning. So this is yeah\n\n546\n00:50:07,640 --> 00:50:10,339\nI thought we were getting something a bit more sweet this morning\n\n547\n00:50:10,339 --> 00:50:15,018\nBut it's nice to have the tartness and sour as well because those are flavors. I really enjoy doing\n\n548\n00:50:18,430 --> 00:50:25,500\nIn the background, yeah, you mean the music it's been good at so yeah, very classic to like American cowboy\n\n549\n00:50:30,370 --> 00:50:32,370\nWow\n\n550\n00:50:32,920 --> 00:50:37,379\nIt almost reminds me a bit of Lacombe with a Greek yogurt no, yeah, yeah\n\n551\n00:50:38,110 --> 00:50:41,880\nYeah. Oh, that's a good way of describing it actually. Hmm\n\n552\n00:50:42,850 --> 00:50:44,020\njust\n\n553\n00:50:44,020 --> 00:50:46,889\nReally? Thanks. Yeah, I think they're so fluffy. I mean\n\n554\n00:50:48,190 --> 00:50:52,950\nThis is a nice surprise. I mean, I know we could have had borscht or dumplings for breakfast\n\n555\n00:50:52,950 --> 00:50:58,409\nThis is a nice change sexy that we've done a lot of the the typical Ukrainian dishes, you know, exactly\n\n556\n00:50:58,810 --> 00:50:59,310\nYeah\n\n557\n00:50:59,310 --> 00:51:03,090\nI mean like parties having breakfast in two different countries is realizing that\n\n558\n00:51:03,460 --> 00:51:09,480\nLike there isn't often always a standard like people with people basically whatever they are in the mood for\n\n559\n00:51:10,150 --> 00:51:13,859\nAnd breakfast changes from like a weekday to a weekend\n\n560\n00:51:15,070 --> 00:51:21,030\nWe can spare them. Yeah feel like on a weekend. You're more likely to experiment. So yeah\n\n561\n00:51:21,880 --> 00:51:28,740\nSo this this was all Sam searing because apparently bakes and crepes were not enough. He wanted something else\n\n562\n00:51:28,740 --> 00:51:36,479\nThat was sweet and our service suggested this particular dessert. So it kind of looks like what is it like deep fried dough may be?\n\n563\n00:51:37,060 --> 00:51:40,170\ncoated in like sugar cinnamon and it comes with a little\n\n564\n00:51:40,720 --> 00:51:44,369\nLittle sauce Bowl here. Yeah, let's is all about\n\n565\n00:51:48,859 --> 00:51:55,399\nA lot. This is like a nice clean even illa custard again. Super sweet\n\n566\n00:51:57,390 --> 00:52:01,400\nThis is good, I mean, there's no way I can eat all of this but\n\n567\n00:52:03,060 --> 00:52:04,800\nNo problem\n\n568\n00:52:04,800 --> 00:52:06,800\nso my turn to try\n\n569\n00:52:06,870 --> 00:52:09,620\nand you can see this but these are absolutely\n\n570\n00:52:10,410 --> 00:52:12,410\ncoated in icing sugar and cinnamon\n\n571\n00:52:13,740 --> 00:52:15,740\nbeautiful\n\n572\n00:52:17,520 --> 00:52:19,879\nDonkey I'm eating arts meeting her\n\n573\n00:52:26,720 --> 00:52:31,789\nIt's not custard that really makes up yeah and then the first place your first white\n\n574\n00:52:32,370 --> 00:52:35,150\nCinnamon really hits you. Mm-hmm, and then the costume\n\n575\n00:52:36,510 --> 00:52:42,079\nYeah, it's just really nice. Oh my gosh, this is that this is a wonderful breakfast, but it's so much food\n\n576\n00:52:42,090 --> 00:52:47,510\nThat's turning one more into a brunch. I know and if you would have expected this from a post-office feed cafe\n\n577\n00:52:47,510 --> 00:52:52,099\nI know. Yeah, the specializes in fasting crap here. Yeah. You also do a nice breakfast guys\n\n578\n00:52:52,890 --> 00:52:57,619\nIf you have a sweet tooth come here for sure and time for the doodle time for the bill\n\n579\n00:52:57,620 --> 00:52:59,620\nThis is what it came in. Oh, cool\n\n580\n00:52:59,780 --> 00:53:01,780\nI I kind of struggled to open the box\n\n581\n00:53:03,330 --> 00:53:08,750\nOur little gift inside the receipt, yeah. So anyways that came to what just over 200 yeah\n\n582\n00:53:08,750 --> 00:53:12,889\nI was 207 207 to be exact which is just slightly under eight US Dollars and\n\n583\n00:53:13,440 --> 00:53:18,889\nTo route to conclude that was for two cappuccinos. Yeah, and three basically manias\n\n584\n00:53:19,410 --> 00:53:27,079\nBreakfast means you had the the crispy fried cookies. Yeah in cakes the crepes and oh boy. Yes. Yeah\n\n585\n00:53:27,080 --> 00:53:28,560\nOh my gosh for a full\n\n586\n00:53:28,560 --> 00:53:33,140\nSo you can't he can't find too much better value for a for four dollars per person. Really?\n\n587\n00:53:33,140 --> 00:53:37,339\nCan you see I would highly recommend this place if you're looking for a nice breakfast\n\n588\n00:53:52,430 --> 00:53:55,749\nSam why are you not walking in the safety of this tunnel? So\n\n589\n00:54:00,530 --> 00:54:02,650\nIt is lunchtime here in Kiev\n\n590\n00:54:02,650 --> 00:54:09,430\nwe've been here in the city for about a week and today we've decided to take you for georgian food because we've noticed\n\n591\n00:54:09,830 --> 00:54:12,430\nGeorgian Kuzon is super popular in the city\n\n592\n00:54:12,430 --> 00:54:17,259\nThere's actually this one street where there's like a whole bunch of georgia and restaurants right next to each other\n\n593\n00:54:17,260 --> 00:54:22,060\nSo we figured what is this popular? We need to make a food video\n\n594\n00:54:22,400 --> 00:54:29,619\nSo yeah, we're on our way for lunch. And this is how you cross busy streets in Kiev through underpasses\n\n595\n00:54:29,660 --> 00:54:33,039\nSo there is lots of climbing and descending stairs\n\n596\n00:54:33,980 --> 00:54:35,980\nSam is a man on a mission\n\n597\n00:54:36,980 --> 00:54:43,300\nMarching towards the georgian restaurant. No one is going to get between him and his food\n\n598\n00:54:44,060 --> 00:54:46,060\nstomp stomp stomp\n\n599\n00:55:09,690 --> 00:55:15,650\nSo, what do we know about George insane well, we've never actually traveled to Georgia at least not yet\n\n600\n00:55:15,650 --> 00:55:20,929\nSo we're not that familiar with this food. Although we did visit this restaurant a few days ago, and it was so good\n\n601\n00:55:20,930 --> 00:55:22,970\nThat was like we have to come back over\n\n602\n00:55:23,130 --> 00:55:27,619\nBut what we do know is that georgian cuisine is a mix of European and Middle Eastern\n\n603\n00:55:28,170 --> 00:55:31,670\nInfluences, so all should be very exciting. All right\n\n604\n00:55:31,670 --> 00:55:36,139\nSo the first thing has arrived and that is my Georgian red wine\n\n605\n00:55:36,300 --> 00:55:38,240\nIt is a sapper AVI\n\n606\n00:55:38,240 --> 00:55:41,840\nWhich is a dry red wine which comes from soporific grapes\n\n607\n00:55:42,090 --> 00:55:47,209\nand I had this last time and it's so good and when they asked me like do you want to smoke a\n\n608\n00:55:47,430 --> 00:55:53,030\nBig glass of them Finnick make it big and be very black things\n\n609\n00:55:54,270 --> 00:56:01,400\nLook at all. All right. So at this restaurant you get some free appetizers. So we've got a nice little mix of breads\n\n610\n00:56:02,280 --> 00:56:08,689\nCucumbers this little bowl with like coarse salt and spices and you also get four little dipping sauces\n\n611\n00:56:09,030 --> 00:56:13,580\nSo we've had these before these two are really hot, especially the green peppers\n\n612\n00:56:13,590 --> 00:56:20,299\nYes, and then we've got some beetroot and I believe this cheese. Yeah, it's like kind of similar to like a cream cheese consistency\n\n613\n00:56:20,459 --> 00:56:22,519\nLet's go for the spicy one, though\n\n614\n00:56:25,130 --> 00:56:27,130\nThis could be trouble\n\n615\n00:56:29,490 --> 00:56:31,490\nInspiring and then\n\n616\n00:56:33,240 --> 00:56:41,060\nAmen then you've got the cucumbers which are nice and refreshing cking dip this right into his soul from the spice\n\n617\n00:56:42,600 --> 00:56:44,600\nYeah Big Mike\n\n618\n00:56:47,220 --> 00:56:48,570\nThat good\n\n619\n00:56:48,570 --> 00:56:54,769\nOkay, it's time for the first if yes, so ordered a Georgian solid here, man\n\n620\n00:56:54,770 --> 00:56:56,540\nIt's as basic ingredients\n\n621\n00:56:56,540 --> 00:57:00,529\nIt's just tomatoes cucumbers and onions and you can see all those quite clearly\n\n622\n00:57:00,900 --> 00:57:04,609\nAnd it comes with a kind of a nutty bass dress\n\n623\n00:57:05,490 --> 00:57:11,629\nYeah, so let's try that. So I read even speak compared to a Greek salad you - the feta\n\n624\n00:57:13,950 --> 00:57:16,460\nRight soon I can do the comparison. Yeah\n\n625\n00:57:17,280 --> 00:57:22,070\nThe drudging is actually not strong. It has a bit of a nutty taste. Well, yeah, it is like\n\n626\n00:57:23,580 --> 00:57:25,580\nThe old ingredients are nice and fresh\n\n627\n00:57:28,320 --> 00:57:34,429\nTomatoes what's good so good to get that good to get some veggies in before the heavier dishes to come along. Yeah\n\n628\n00:57:35,640 --> 00:57:40,280\nTime for the next course and I'm actually gonna have to read the name for this once it's a little complicated\n\n629\n00:57:40,859 --> 00:57:44,569\nit's called by the DJ niggas eat and\n\n630\n00:57:44,970 --> 00:57:50,119\nThis is eggplant rolls with a walnut paste and it just looks beautiful\n\n631\n00:57:50,310 --> 00:57:57,379\nBasically, they cook the walnut until it's soft and then they roll it up with a walnut paste that also have spices and vinegar\n\n632\n00:57:57,390 --> 00:58:02,359\nThey also put a little dollop on top put some pomegranate seeds. And yeah, it's\n\n633\n00:58:03,390 --> 00:58:08,089\nBeautiful. It's art its arts on my face are gon play and it's so good\n\n634\n00:58:08,089 --> 00:58:10,879\nI already tried this one last time we came to this restaurant\n\n635\n00:58:11,900 --> 00:58:14,240\nThat we were like, yeah, we're ordering this again\n\n636\n00:58:19,019 --> 00:58:24,049\nLet's say, yeah, I just love the will not pitch enough and there is more food\n\n637\n00:58:26,519 --> 00:58:28,519\nComing faster than we can use\n\n638\n00:58:29,299 --> 00:58:36,109\nSo yeah, the walnut piece it almost has like a like a who was Ted sir, but with like a really strong nutty flavor\n\n639\n00:58:36,509 --> 00:58:42,169\nSo it's really really good. I would really recommend trying this dish. It's one of my favorites\n\n640\n00:58:43,259 --> 00:58:46,249\nNext next dishes here. Yes the next dishes here\n\n641\n00:58:46,250 --> 00:58:51,229\nIt is like khachapuri and it comes with some gooey cheese, which is similar to mozzarella\n\n642\n00:58:51,720 --> 00:58:56,240\nBasically, if you take a look over here this kind of looks like a like a Georgian pizza\n\n643\n00:58:56,240 --> 00:58:59,569\nit has been cut sliced like one with sliced in and in my\n\n644\n00:59:00,930 --> 00:59:06,019\nLittle triangles and my gosh is never cheesy. We had this last time too\n\n645\n00:59:09,670 --> 00:59:11,670\nIt's kind of like a salty to you\n\n646\n00:59:12,519 --> 00:59:18,539\nAnd this one comes with double to you. So actually there's very definitely and it's very filling. It's very dense\n\n647\n00:59:19,569 --> 00:59:22,979\nSo, yeah, if you're looking to get filled up eating Georgian food\n\n648\n00:59:22,980 --> 00:59:27,689\nYou'll definitely want to order this with one of your dishes edit it will it will make you feel stuff for sure\n\n649\n00:59:27,690 --> 00:59:32,700\nYeah, and I think we're going to be taking some of it. Yes. Definitely. We made the mistake of being the whole thing last time\n\n650\n00:59:33,609 --> 00:59:36,359\nBy the time dessert rolled around we've I kind of already done\n\n651\n00:59:37,420 --> 00:59:41,250\nSo next up we are trying that dolma, which if you have a look over here\n\n652\n00:59:41,250 --> 00:59:45,389\nIt's basically like a grape leaf that has been stuffed with minced beef\n\n653\n00:59:45,579 --> 00:59:49,469\nRice some spices and it comes with this white sauce\n\n654\n00:59:49,470 --> 00:59:53,879\nIt almost looks like I don't know some yogurt or sour cream based sauce, really?\n\n655\n00:59:54,490 --> 00:59:57,329\nYeah, and this I'm actually trying to the first time sauce\n\n656\n01:00:02,020 --> 01:00:03,579\nI'm screwed\n\n657\n01:00:03,579 --> 01:00:07,049\nDoes the creep please give it a bit of a sour taste? Er, no, you know?\n\n658\n01:00:08,200 --> 01:00:11,760\nThe leaves are quite soft. I was expecting them to be a little tougher\n\n659\n01:00:12,940 --> 01:00:14,940\nThey're really good\n\n660\n01:00:16,480 --> 01:00:20,490\nSo, I'm really curious to try this one as well I haven't had it before so\n\n661\n01:00:21,010 --> 01:00:27,239\nYeah, they just look through like that's the way the food is presented at this front of restaurant is beautiful click\n\n662\n01:00:27,240 --> 01:00:29,240\noh, yeah, really liking of our\n\n663\n01:00:30,700 --> 01:00:33,270\nI also like that. These are bite-size. Yeah\n\n664\n01:00:36,810 --> 01:00:38,810\nMm-hmm. Oh my gosh\n\n665\n01:00:38,880 --> 01:00:45,200\nThat's so good so juicy. What's the first thing that comes to my mind and you really do taste the meat inside as well?\n\n666\n01:00:45,480 --> 01:00:47,480\nbut you're right though, the\n\n667\n01:00:47,550 --> 01:00:50,659\nBelief is very soft. Yeah, it's much softer than I thought\n\n668\n01:00:50,660 --> 01:00:56,300\nI thought it might have more of and this kind of a like a leathery texture, but you got it alone. That's very soft\n\n669\n01:00:56,300 --> 01:01:02,689\nJust bite right into it. And for dessert like I don't even have room for dessert. What's still going strong?\n\n670\n01:01:02,730 --> 01:01:07,639\nApparently how we ordered a sampler plate that has four different Georgian desserts\n\n671\n01:01:07,860 --> 01:01:11,569\nSo I don't know the names of these individually, so I'm just gonna read them, right?\n\n672\n01:01:14,730 --> 01:01:16,730\nBack Tony\n\n673\n01:01:16,830 --> 01:01:20,239\nNo, Bagheera Gianni. Yes pastilla\n\n674\n01:01:20,910 --> 01:01:25,430\nkozinaki and baked cookies with Bella mushi and\n\n675\n01:01:26,370 --> 01:01:33,199\nCustard so I think I can probably identify it the cookies but the other three are a bit of a mystery\n\n676\n01:01:33,330 --> 01:01:37,100\nAll right, but I'm gonna start with this one because I've had this before\n\n677\n01:01:37,830 --> 01:01:42,529\nAnd it's good. It was my fork. My fort has vanished Steve's my dirty form\n\n678\n01:01:43,980 --> 01:01:46,580\nHere's a clean one. There you go\n\n679\n01:01:50,430 --> 01:01:52,430\nSo, let's go like this\n\n680\n01:01:53,030 --> 01:01:59,800\nSo this is really nice in some restaurants, I've actually seen this called like a Napoleon or\n\n681\n01:02:00,530 --> 01:02:06,790\nNapolitan or something like that and it's basically all these layers like pancake layers with cream in between\n\n682\n01:02:08,900 --> 01:02:10,900\nOh my good\n\n683\n01:02:11,500 --> 01:02:17,500\nThat's probably your favorite favorite dessert that I've had here yeah so much so I'm going in\n\n684\n01:02:20,660 --> 01:02:25,030\nYou're ensuring that a custard is so nice\n\n685\n01:02:35,780 --> 01:02:40,449\nAnd each other once you do one more and then I'll have it here this one\n\n686\n01:02:43,220 --> 01:02:47,439\nThis one's a bit of a mystery to me, I don't know what the exterior is I keep thinking\n\n687\n01:02:47,440 --> 01:02:50,290\nIt's like a big paste of sorts maybe but I'm not entirely sure\n\n688\n01:02:51,020 --> 01:02:55,389\nAnd then inside it's just more custard more cream the same kind\n\n689\n01:03:10,579 --> 01:03:14,109\nThis is returning this for the first time we did or does anything\n\n690\n01:03:19,940 --> 01:03:27,399\nAll right, so I'm going to try the other two so I'm going down here for the walnuts and they're basic\n\n691\n01:03:27,400 --> 01:03:34,300\nIt's basically like walnuts and kind of like a syrupy honey type consistency. It looks like there's some icing sugar on top\n\n692\n01:03:34,450 --> 01:03:36,909\nWhoa, look at that. Let's see the trail\n\n693\n01:03:37,670 --> 01:03:39,670\nstickiness and\n\n694\n01:03:41,869 --> 01:03:43,869\nYou always devour that dessert\n\n695\n01:03:45,829 --> 01:03:49,059\nI love absolutely love not so\n\n696\n01:03:50,030 --> 01:03:56,469\nIt's just right up my alley this sweetness like them but this year open and thickness added to it really makes it nice\n\n697\n01:03:56,470 --> 01:03:57,310\nMm-hmm\n\n698\n01:03:57,310 --> 01:03:57,670\nAll right\n\n699\n01:03:57,670 --> 01:03:59,670\nAnd the last one for us to try here\n\n700\n01:03:59,750 --> 01:04:04,389\nAnd we're gonna have a bit of the dissection going on is the cookies and then yeah as I'm opening it up here\n\n701\n01:04:04,730 --> 01:04:06,560\nit's basically like\n\n702\n01:04:06,560 --> 01:04:10,089\na cookie shell yeah and stuff the inside of that is\n\n703\n01:04:10,670 --> 01:04:13,629\nAppears to be like kind of like something of the jam right consistency\n\n704\n01:04:13,630 --> 01:04:19,990\nYeah, and there's also a custard right next year if you open right the other one. Okay, I'll do that for this - yeah\n\n705\n01:04:23,819 --> 01:04:25,819\nWe can make a Spanish\n\n706\n01:04:27,450 --> 01:04:32,299\nHe's gonna try one for now, yeah the thing that surprised me about these for me when we had it\n\n707\n01:04:32,299 --> 01:04:38,059\nLast time was that I thought the I thought the cookie shelf would be more soft\n\n708\n01:04:38,069 --> 01:04:40,879\nBut it's actually kind of like it's a hard and crumbly\n\n709\n01:04:40,880 --> 01:04:44,089\nYeah, so I don't know what the ingredients are for that one\n\n710\n01:04:44,089 --> 01:04:48,679\nBut to me, it tastes a bit like almost like an almond cookie. Yeah. Yeah, I would agree. Yeah\n\n711\n01:04:49,200 --> 01:04:54,200\nYeah, just the texture of it when you're biting. It. It does remind me of an almond cookie. Oh\n\n712\n01:04:55,289 --> 01:04:57,409\nThat's really good. That's also one of my favorites\n\n713\n01:04:57,410 --> 01:05:01,220\nUm, it's cool that like these two are my favorites and I think these two are your favorites\n\n714\n01:05:01,220 --> 01:05:03,409\nSo yeah, it works out it works out very well\n\n715\n01:05:04,049 --> 01:05:07,788\nSo this is our receipt it comes in a little envelope sealed in the back\n\n716\n01:05:07,890 --> 01:05:13,339\nAnd actually last time we came here the lady handed us this letter and she's like before you go\n\n717\n01:05:13,529 --> 01:05:17,869\nHere's the letter from Mama monogamy was a restaurant. I was like, oh\n\n718\n01:05:18,450 --> 01:05:20,450\nLike they give you a little letter\n\n719\n01:05:25,559 --> 01:05:29,028\nAll right, so time to assess the damage it came to\n\n720\n01:05:29,579 --> 01:05:34,278\n819 which is 31 US dollars. So just over 15 dollars per person\n\n721\n01:05:34,619 --> 01:05:38,719\nAnd yeah, that's a bit of a splurge milling CF and we ordered so much food\n\n722\n01:05:38,849 --> 01:05:42,989\nAnd I don't know if you can see this, but we are taking a big walk home\n\n723\n01:05:42,990 --> 01:05:46,709\nI couldn't even finish a we were defeated by it by the meal it was that good\n\n724\n01:05:49,630 --> 01:05:54,179\nSo I hope this gives you a bit of an idea of different types of story and food\n\n725\n01:05:54,180 --> 01:05:59,340\nYou can try basically different things. You can eat serves a Georgian cuisine. We really liked it\n\n726\n01:05:59,340 --> 01:06:02,579\nI really love this restaurant highly recommended if you're visiting\n\n727\n01:06:02,830 --> 01:06:08,370\nYep, Creon. And yeah, if you get a chance to try Georgian cuisine definitely do so. I don't think you'll be disappointed at all\n\n728\n01:06:37,010 --> 01:06:44,859\nAll righty, what is happening today, oh my gosh today is a special day we haven't had Korean food in ages\n\n729\n01:06:45,530 --> 01:06:51,429\nAges we were actually wracking our brain and thinking like when was the last time and we believe it it was in Pokhara Nepal\n\n730\n01:06:52,040 --> 01:06:57,459\nMonths months ago that's half a year ago. So we came to Kiev and cut we're kind of here for a little while\n\n731\n01:06:57,460 --> 01:07:03,849\nWe actually researched online to see if there was any Korean restaurants have been craving it for ages and we found one\n\n732\n01:07:03,849 --> 01:07:07,329\nThere's actually one that's quite highly rated. It is a view dog\n\n733\n01:07:07,330 --> 01:07:10,539\nI don't want that up there and you know, what's so funny for a second\n\n734\n01:07:10,540 --> 01:07:14,800\nI thought Sam had finally learned how to read Cyrillic. Oh right. Now I was reading the Korean\n\n735\n01:07:16,490 --> 01:07:23,439\nYeah, and then of course that was the typical Korean sign and as well beside it - alright, let's go anyways we're hungry\n\n736\n01:07:23,440 --> 01:07:25,659\nLet's go in. Let's eat Korean food. So excited\n\n737\n01:07:50,280 --> 01:07:54,229\nOkay orders have been placed and I don't think they're gonna be very many surprises\n\n738\n01:07:54,230 --> 01:07:57,380\nWe have our favorites we tend to work on the same things over and over again\n\n739\n01:07:57,480 --> 01:08:01,699\nBut we do get six free little dishes side dishes on challenges\n\n740\n01:08:02,640 --> 01:08:05,329\nYeah, and there's other things that are authentic about this too\n\n741\n01:08:05,330 --> 01:08:09,289\nThe little bell when you're ready to order or you want to get more drinks to go\n\n742\n01:08:10,020 --> 01:08:12,020\nding ding ding\n\n743\n01:08:12,090 --> 01:08:16,129\nand one thing well the Canadian I did order a little bit different that I normally\n\n744\n01:08:16,200 --> 01:08:21,470\nNormally tend to get both slightly been bought if I haven't had it for a while, but I ended up getting kimchi bokumbap\n\n745\n01:08:21,470 --> 01:08:23,470\nwhich is against my right race and\n\n746\n01:08:23,880 --> 01:08:30,560\nYeah, we ordered men do as well. No, we got the patch on then Imagi, right? Okay, so you're missing a little bit\n\n747\n01:08:30,589 --> 01:08:33,739\nYeah, and I got soondubu jjigae, which is what I always get\n\n748\n01:08:33,799 --> 01:08:40,909\nI smell your lovely. My tofu stew is you know, it's it's late August here. It's getting a little bit chilly get up\n\n749\n01:08:40,910 --> 01:08:44,269\nSo yeah, yeah barely is under 20 most days\n\n750\n01:08:46,830 --> 01:08:53,059\nSurfeit has arrived all at once but we're gonna start out with the band shun. So we got lots of free dishes\n\n751\n01:08:53,549 --> 01:08:55,549\nWe've got our sweet potato here\n\n752\n01:08:56,040 --> 01:09:00,019\nLooks like sweet potato, right? Yeah, I think it is. In fact, it's either\n\n753\n01:09:00,020 --> 01:09:06,589\nOh Kumar comment on this mom go come on. It has been quitted. Oh, thanks. It's almost like a pancake form. Yeah\n\n754\n01:09:07,140 --> 01:09:12,769\nWe got our pickled radishes. Yep over here. I've already had a few Anderson spicy\n\n755\n01:09:14,790 --> 01:09:20,269\nSo good this one looks a little familiar, what is this\n\n756\n01:09:22,980 --> 01:09:24,980\nLet's try it anyway\n\n757\n01:09:25,799 --> 01:09:28,939\nHmm it might be some kind of mushroom. Oh, wow, that's good\n\n758\n01:09:28,969 --> 01:09:32,959\nThat's what its gonna guess and then we have the bean sprouts of course bean sprouts and they go\n\n759\n01:09:33,210 --> 01:09:36,169\nThose are so tasty. And of course we have kimchi Oh\n\n760\n01:09:36,690 --> 01:09:41,659\nSee we go. See you agree. Let's not forget. I will see you in don't thinking green. That's Kim\n\n761\n01:09:43,049 --> 01:09:45,049\nThat's what I'm starting to forget. Where's\n\n762\n01:09:45,690 --> 01:09:48,319\nThe drawing don't worry Amy cheeks\n\n763\n01:09:49,529 --> 01:09:54,799\nTo the we do have the we do have the classic kimchi. Mmm-hmm. I mean know what\n\n764\n01:09:56,550 --> 01:09:59,869\nThis kimchi has some kick I've already been having some\n\n765\n01:10:01,949 --> 01:10:06,019\nSneaking in through the wall oven filling and what's the last one to the left of it Oh\n\n766\n01:10:06,599 --> 01:10:11,029\nSpicy end of your food time. That's like a spicy given this also looks like kimchi\n\n767\n01:10:11,389 --> 01:10:16,399\nIt looks like like it cooked for a little bit. Let's see. Yeah have some onions in here as well. Yeah. I'm T onions\n\n768\n01:10:17,250 --> 01:10:24,560\nIs it warm? No, it's called otis cold. Okay, I mean not sweet sauce. Okay. It's a sweeter kind but similar\n\n769\n01:10:26,670 --> 01:10:28,670\nWhat is the name\n\n770\n01:10:30,449 --> 01:10:32,190\nNo\n\n771\n01:10:32,190 --> 01:10:38,210\nSweet red sauce like why you seem sweet that you add to your BB pot au feu chocolates. Good to joke. Good job\n\n772\n01:10:38,239 --> 01:10:40,239\nIt's got lots it goes to John. Oh\n\n773\n01:10:40,500 --> 01:10:46,910\nYeah, that's red pepper paste starting to get my runny nose it always because whenever I have Korean QW\n\n774\n01:10:47,670 --> 01:10:50,899\nI know we love it, but we haven't had in so long\n\n775\n01:10:50,900 --> 01:10:54,020\nI guess we're just we're not we're not quite used to the spices again\n\n776\n01:10:54,020 --> 01:10:56,749\nThat was like when we first came back to Korea again last year\n\n777\n01:10:56,750 --> 01:11:01,609\nOh my gosh virtually dating some digestive issues for the make it we got used to it\n\n778\n01:11:02,850 --> 01:11:06,769\nYeah. Okay. What are you gonna to look exciting?\n\n779\n01:11:06,770 --> 01:11:10,819\nWe've got Pat Young which is like Korean pancakes and his beautiful\n\n780\n01:11:10,820 --> 01:11:15,650\nit's already it's been sliced up, but it only choked on this so I'm gonna slice it further once for\n\n781\n01:11:18,270 --> 01:11:25,790\nYeah, so the main ingredient of course is the pop which is the green onion Italian and then then\n\n782\n01:11:25,830 --> 01:11:29,450\nActually, this is kind of like a mole project because it's got I can see that there's seafood in here\n\n783\n01:11:29,600 --> 01:11:34,640\nNo, it's got red pepper and with that probably onions and other just kind of assorted seafood\n\n784\n01:11:34,950 --> 01:11:40,249\nAll right. So let's take that for a swim here. I believe this is kang gyeongmo sauce\n\n785\n01:11:40,250 --> 01:11:45,049\nIt's like a soy sauce mixed with the vinegar. It should be really nice success, right? Yeah\n\n786\n01:11:45,230 --> 01:11:49,489\nOh, yeah a little bit of chili powder you yeah, you have to absolutely dump here\n\n787\n01:11:49,489 --> 01:11:52,639\nYou have to dunk your pageant into this doesn't taste good. It's good. Otherwise\n\n788\n01:11:57,480 --> 01:11:59,480\nYeah, very authentic\n\n789\n01:11:59,850 --> 01:12:01,500\namazing look\n\n790\n01:12:01,500 --> 01:12:05,750\nThat's what you can tell that it's being served basically as a main dish\n\n791\n01:12:06,210 --> 01:12:10,160\nAs opposed to just like BAM champ as if they make it nice and thick\n\n792\n01:12:17,630 --> 01:12:24,969\nYour turn go I'm just gonna dunk it properly dunk. Oh yeah, yeah\n\n793\n01:12:30,739 --> 01:12:33,879\nMy favorite we arrived really hungry today\n\n794\n01:12:33,880 --> 01:12:38,739\nWe were actually gonna come breakfast we skip breakfast and we were gonna come around 11:00\n\n795\n01:12:38,739 --> 01:12:43,629\nAnd we ended up having a super long Skype call and now we're here at 2 p.m\n\n796\n01:12:44,650 --> 01:12:46,650\nyeah, we\n\n797\n01:12:46,910 --> 01:12:50,049\nBrother appetites for sure. It's really authentic. I don't\n\n798\n01:12:51,350 --> 01:12:53,350\nso authentic\n\n799\n01:12:55,340 --> 01:13:01,719\nAnd no I mean what's a viewer time for the mean I ordered that gives you book goof-off\n\n800\n01:13:01,719 --> 01:13:06,039\nWhich is kimchi fried rice. Yeah, man, man, this this looks it looks so good\n\n801\n01:13:06,040 --> 01:13:12,219\nI can tell that there's chunks of meat in and already it's got lots of kimchi. It has other vegetables already\n\n802\n01:13:12,739 --> 01:13:19,059\nYeah, and the kicker is a the emitted super authentic by giving us a runny egg. Yes. That is how you finish\n\n803\n01:13:19,060 --> 01:13:21,429\nThat's how you that's basically how you played how you talk?\n\n804\n01:13:21,949 --> 01:13:25,269\nkimchi fried rice and Sam can't deal with runny eggs unless\n\n805\n01:13:25,850 --> 01:13:29,529\nYou're if it's me, it's just funny. Right? I like it. I\n\n806\n01:13:30,530 --> 01:13:35,410\nHave really weird like the foods that I don't like I have really weird conditioners for them\n\n807\n01:13:35,440 --> 01:13:37,440\nYeah, they get just runny eggs on their own\n\n808\n01:13:37,940 --> 01:13:39,800\nBut they mix it with rice\n\n809\n01:13:39,800 --> 01:13:43,239\nTotally totally fun. So let's see. How is this?\n\n810\n01:13:46,070 --> 01:13:48,070\nThat's good, yeah\n\n811\n01:13:48,410 --> 01:13:50,410\nit's very\n\n812\n01:13:50,430 --> 01:13:52,700\nCompared to a lot of other gyms people come buffs\n\n813\n01:13:52,700 --> 01:13:58,849\nI found it's got quite a bit more sweetness do it with dolls. Also have a lot of space. Oh, man\n\n814\n01:13:59,430 --> 01:14:02,059\nReally does so you've got like very intense\n\n815\n01:14:02,820 --> 01:14:04,050\nsweetness\n\n816\n01:14:04,050 --> 01:14:10,730\nWhich you kind of kind of hit you right away, but then as you're swallowing them it's more intense to spice and yeah\n\n817\n01:14:10,980 --> 01:14:12,510\nIt's very spicy\n\n818\n01:14:12,510 --> 01:14:14,510\nMy throat's on fire. So a\n\n819\n01:14:18,420 --> 01:14:22,640\nLittle soup. All right, maybe like Karen goofy like um, um a\n\n820\n01:14:23,700 --> 01:14:25,200\nlittle egg\n\n821\n01:14:25,200 --> 01:14:27,260\nEgg soup not entirely sure\n\n822\n01:14:28,650 --> 01:14:35,299\nLooks like egg whites and some spring onions. Yeah, that's exactly what it is. Yeah, and that's that's kind of mr\n\n823\n01:14:35,300 --> 01:14:39,350\nCooper cooling your palate a little bit. This is a spicy. All right. Yeah\n\n824\n01:14:40,350 --> 01:14:42,350\nBecause shanks Kerry\n\n825\n01:14:42,480 --> 01:14:48,649\nFeel like we see that a lot. Your nerves are very cheesy lines. We seem to have a\n\n826\n01:14:49,980 --> 01:14:51,750\nlong\n\n827\n01:14:51,750 --> 01:14:56,660\nHot that's hot. Hmm. Let know spice it up. It's just hot hot hot you\n\n828\n01:14:58,110 --> 01:15:02,540\nknow what I mean about the sweetness, uh-huh it hits you hard, but then this place\n\n829\n01:15:03,690 --> 01:15:07,850\nYum, it is sweeter than any other book another con. What?\n\n830\n01:15:08,610 --> 01:15:14,660\nI'm everything the one we had was it in Nepal that one the sweetness was just wrong because you're not putting ketchup in there\n\n831\n01:15:15,240 --> 01:15:17,240\nAnd this is this is my authentic\n\n832\n01:15:17,400 --> 01:15:23,779\nYeah, I've had since I've had seen some kind of sweeter kimchi bokumbap in Korea\n\n833\n01:15:23,840 --> 01:15:27,440\nBut it tends not to be that way tends not to be as sweet as this\n\n834\n01:15:27,810 --> 01:15:34,350\nAll right, still kinda with the presentation and the spiciness and the other ingredients are definitely on on part\n\n835\n01:15:34,450 --> 01:15:40,019\nYeah, try I like it. It's different but I like you. Yeah, but it's definitely got a little bit more sugar than\n\n836\n01:15:40,570 --> 01:15:42,160\nThan what we're used to\n\n837\n01:15:42,160 --> 01:15:43,930\nTry this was wrong\n\n838\n01:15:43,930 --> 01:15:45,730\nYeah\n\n839\n01:15:45,730 --> 01:15:49,379\nIt's just nice for cooling up a little bit. It's very very late\n\n840\n01:15:54,100 --> 01:15:55,780\nI'll say yeah\n\n841\n01:15:55,780 --> 01:16:00,780\nI've got a nice mild flavor. So she need a little bit of a break from the spice exactly\n\n842\n01:16:01,960 --> 01:16:03,960\nThis is really good so far\n\n843\n01:16:04,210 --> 01:16:07,799\nLet's move on to your dig a are you really?\n\n844\n01:16:08,830 --> 01:16:16,320\nI sure AM. So for my main, I ordered the soondubu jegging which is the tofu stew it also comes\n\n845\n01:16:18,850 --> 01:16:25,050\nComes with a bowl of rice and done white rice, that's a very authentic care invisible and this too\n\n846\n01:16:25,050 --> 01:16:29,279\nI have to say it looks it looks a little bit different from what I'm used to like\n\n847\n01:16:29,280 --> 01:16:33,420\nIt's what is really no, it's not as red. There's very little broth. It's mostly all\n\n848\n01:16:34,150 --> 01:16:38,159\nTofu, and I'm used to it being like the soft tofu lay there were chunks\n\n849\n01:16:38,160 --> 01:16:42,960\nBut this one looks a bit more realer. It was an egg already mixed it in. Yeah\n\n850\n01:16:43,810 --> 01:16:45,790\nIt looks like there's some meat\n\n851\n01:16:45,790 --> 01:16:51,840\nWhich is unusual in the studio. I'm so touchy. Sometimes. Did you get me into the booth? But sometimes not\n\n852\n01:16:55,810 --> 01:16:57,810\nSpray-z\n\n853\n01:17:01,450 --> 01:17:08,129\nIt tastes quite eggy like an egg drop soup okay tofu and a little bit of spice it's not overly spicy\n\n854\n01:17:08,130 --> 01:17:14,460\nI prefer you know that rich breads crazy broth right makes your eyes rod makes your nose run\n\n855\n01:17:15,220 --> 01:17:20,039\nEverything's watering. So it seems to me that the tofu is a little bit different normally\n\n856\n01:17:20,050 --> 01:17:25,740\nIt'd be more than that the silken tofu. That looks more. Yeah, more like a curdled I would say yeah\n\n857\n01:17:25,740 --> 01:17:31,019\nYeah, it's different. It is a bit different but it does taste good. I am not complaining\n\n858\n01:17:32,410 --> 01:17:34,619\nOkay, Sam. Let's see what you think\n\n859\n01:17:40,090 --> 01:17:44,910\nWhat's the night you know, no it tastes it tastes to me more like a doing junk jiggy\n\n860\n01:17:44,910 --> 01:17:50,009\nLike I saw you being a chicken but um, it is good though. It is good. Yeah\n\n861\n01:17:50,010 --> 01:17:54,600\nYeah, but I think that they made it as a doing something to get to be honest tell\n\n862\n01:17:58,120 --> 01:18:00,120\nIt is tasty though, yeah\n\n863\n01:18:00,490 --> 01:18:06,569\nHonestly, this restaurant has been such a pleasant surprise. We were not expecting to find amazing Korean food\n\n864\n01:18:10,990 --> 01:18:15,240\nVery happy but this right here is our happy place\n\n865\n01:18:15,870 --> 01:18:21,899\nNo, no, we're just gonna come on tight guys. No more filming. Just enjoying those so much food\n\n866\n01:18:22,870 --> 01:18:28,740\nSo much. Yeah, we did a pretty good job. I think vision of the means polished off the means\n\n867\n01:18:34,150 --> 01:18:40,450\nBut yeah, we are done defeated time it is time to ding-dong-dang the ding-dong\n\n868\n01:18:45,830 --> 01:18:52,059\nWell, well, what a beautiful waiter in the meal they brought complimentary water Nolan which I think might pursue\n\n869\n01:18:53,690 --> 01:18:59,859\nCorrect me if I wrong in that pumpkin no whole part this pumpkin. Okay, because a Saturday\n\n870\n01:19:00,020 --> 01:19:05,499\nYeah, anyways, so it came to 491 which was nineteen US dollars\n\n871\n01:19:05,500 --> 01:19:09,219\nYeah, I found that was great value because we got three main dishes\n\n872\n01:19:09,290 --> 01:19:15,609\nWe got tons of banchan tongues aside to just forgot to show you I had Georgia Hawaiian man\n\n873\n01:19:15,610 --> 01:19:21,250\nAnd we also got a big thing of tea to share. So yeah, that's pretty good\n\n874\n01:19:21,250 --> 01:19:27,159\nI mean some people ignite something a person to have a really nice authentic Korean meal here in the Ukraine\n\n875\n01:19:27,740 --> 01:19:33,159\nYeah, I was lost them. I would come back here again for sure highly recommend this place. The name is out at all\n\n876\n01:19:36,980 --> 01:19:39,939\nWell, that's a wrap to our introduction to Ukrainian cuisine\n\n877\n01:19:40,240 --> 01:19:45,610\nWe hope this Ukraine Food Guide inspired you to try some of these mouth-watering dishes now over to you\n\n878\n01:19:45,860 --> 01:19:47,860\nWhat is your favorite Ukrainian food?\n\n879\n01:19:48,070 --> 01:19:54,489\nHave you tried Ukrainian cuisine before let us know in the comments below and we'll see you soon with more food and travel adventures\n\n", "original_filename": "20200215 - Ukrainian Food Guide ≡ƒç║≡ƒçªΓÇ»∩╜£ 35 MustΓÇæTry Dishes inΓÇ»KyivΓÇ»andΓÇ»Lviv ΓÇô Borscht, Varenyky, Banosh + More.en.srt", "missing_transcript": false} {"id": "08d97bc224140033", "content_hash": "e2060e671e0002b2a053606a9c84f90d74aecc8b", "video_id": "6OhD3a4siEc", "url": "https://www.youtube.com/watch?v=6OhD3a4siEc", "position": 6, "published_at": "2020-02-06T02:01:50Z", "video_date": "2020-02-06", "title": "Taipei Night‑Market Street‑Food Guide 🇹🇼 | 19 Must‑Try Snacks at Shilin, Ningxia and Raohe Markets", "youtube_title": "Taipei Night‑Market Street‑Food Guide 🇹🇼 | 19 Must‑Try Snacks at Shilin, Ningxia and Raohe Markets", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 22064, "tags": "taiwanese street food,taiwanese street food guide,taipei street food,best night markets taipei,best night markets taiwan,best taiwanese street food,best taipei street food,taiwanese street food tour,street food,taiwan,taipei,taipei taiwan,street food taipei,street food taiwan,taiwan street food,taipei street food guide,street food guide,best street food in taiwan,best street food in taipei,night market taipei,night market taiwan,street food night market", "tags_list": ["taiwanese street food", "taiwanese street food guide", "taipei street food", "best night markets taipei", "best night markets taiwan", "best taiwanese street food", "best taipei street food", "taiwanese street food tour", "street food", "taiwan", "taipei", "taipei taiwan", "street food taipei", "street food taiwan", "taiwan street food", "taipei street food guide", "street food guide", "best street food in taiwan", "best street food in taipei", "night market taipei", "night market taiwan", "street food night market"], "text": "Taiwanese street food is legendary! In fact, when you think of the best street food in all of Asia Taiwan may very well reign supreme. And if you are looking to sample some of the best Taiwanese street food you'll want to head to the myriad night markets of Taipei. Taipei street food is as diverse as anything you'll encounter. In the mood for savoury? Sweet? Salty? Sour? You'll find it all. Come join us for our Taiwanese street food guide as we visit three of the best night markets in Taipei to eat all of the Taiwanese street food we can gobble up. Now let's get started! Alright, so it has been a few hours since we last ate and tonight we're going out for Taiwanese street food (台灣街頭食品). So we're heading to the Shilin Night Market (士林夜市) and we're going to take the MRT to get there. Let's go eat. Sam may be feeling a little bit hangry right now. Just a little bit hangry. Let's ask to be sure. Hey Sam? What? How hangry are you on a level from one to ten? I think I've burst through ten. I'm eleven. So to get to the Shilin Night Market (士林夜市) you want to take the red line to Jiantan Station (劍潭站) and then take exit 1. So we have just arrived at the Shilin Night Market (士林夜市) and it is still quite early. It is 4:30 PM. Most of the stalls start opening closer to five o'clock and things will only continue to get busier as the night goes on. And apparently this market can run until like one or two in the morning. So yeah, still very early. We were hungry so we couldn't wait any longer. So we are having some kind of Barbecue roll with green onion (黑胡椒豬肉卷) in it. Okay so we are having our first snack of the night. And if you have a look over here it is basically a pork roll and it is filled with green onions and she also asked us if we wanted it spicy so she put some powder over it. Of course we said yes. Yes. Haha. Always. So look at that. Oh that looks good. Mmmm. Oh man. Do you like that? That is really nice. Yeah. I'm so hungry right now. What does it taste like because I've never had anything like this before? Well, have a look at it here. It is filled with green onions. That is like the main ingredient in the middle. So you taste both the pork and the green onions. Okay, so Sam's going in. Time for me to try it. Mmmm. That is really good. I like that the green onions give it like a bit of juiciness. Yeah. Yeah. And the pork is a little bit salty but it is not too as spicy as I thought it would be. Yeah. And we paid the equivalent of five dollars for this. It was a bit expensive. A little bit pricy but I mean. It was 150 Taiwanese Dollars. So yeah. But it is good. So there is one drink I've been wanting to try ever since we got to Taipei (臺北市). I love bubble tea (珍珠奶茶) and apparently it originated here so voila. Look at that. Look at that. I got one with brown sugar so you can see me mixing it. You can see the brown sugar. So good. On the sides and then you can see the like the pearl tapioca jellies at the bottom. Man, that looks good. Oh man. Oh man. Mmmmm. Real deal? That is so amazing. I love this drink so so much. Is it nice and sweet? Mmmm. What can you taste? Don't want to choke on the tapioca balls but it is almost syrupy. The brown sugar. Like it is quite thick. So you really get that flavor coming through and I love that it is made with milk because apparently you can just get straight up tea and I was like no no no let's go with the classic. Give me some milk here. The milk in there. So yeah, it is so good. So good. So Sam just had to get a taste of it as well. Of course. I'm sharing. Sharing is caring. So how much was this one? Mmmm. Okay, before I talk about that I just have to say how good and sweet that is. Yeah. You really taste the brown sugar. Oh man. And then you get sucking up all of the jellies. Man, that is good. Okay so that was 50 Taiwan dollars which is about a dollar fifty US. So yeah that is a nice affordable cheap drink. And so worth it. So worth it. And you know what else is cool. They give you a really thick straw so you can get at your bubbles. Yep. Exactly. Suck them bubbles. So for our next Taiwanese street snack we are having Taiwan fried chicken (鹹酥雞) and this was quite the process. Like first he took the chicken breaded it, deep-fried it and then he took a pan and added the sauce. We got sweet chili and then pan-fried the chicken even further in the glaze. And are those rice cakes beside it? These look like these could be little rice cakes. Yeah. Oh wow. And then on top of that he sprinkled peanuts and sesame seeds. It looks amazing. Yeah. And that was one hundred and ten Taiwanese dollars so you're looking at about three US bucks for that. A little bit more. A little more than three US. How is that? Mmmm. Oh my gosh. Good? It is so tender but so juicy at the same time. How about the sauce? Sweet. So sweet. Which is really good. So this was Sam's pick tonight. And I think you're going to be very pleased. I think I will. Oh that is so good. Isn't it? Like you said really tender. Yeah. And I love the combination of nuts and sesame seeds on the outside. Yeah. It gives it a crunch. Yeah. Mmmm. Perfect combination. And it is a bit spicy too. So if I can offer one piece of advice when visiting this market it would be to come a little bit later in the evening. We arrived around four thirty and it was you know pretty quiet. Things are starting to pickup a little bit but our food options have been a little bit limited because people are just you know showing up and opening their stalls. So later in the evening is best. Thank you. So Sam is leading the way with this one. What are we having next? Alright moment of truth. We've been playing it kind of tame. Playing it kind of safe so far. We're going right in to the classic Taiwanese street food (台湾街头食品) here. We are having Stinky Tofu (臭豆腐). Oh my. And it is funny because we saw this tofu stand and we're like is this stinky or not we don't know. So I walk up to it and I go. Sniff. Oh yeah. That is the real deal. That is stinky. That is definitely the real stuff. So if you've never tried this before I was reading on wikipedia earlier this afternoon that it smells something like stinky feet or garbage. Rotting garbage. Oh my. So yeah it is strong. I'm going to go take a bite here. Yeah. I think there is some cabbage. You can see it is on a double skewer here. Yeah, a double skewers and it has got cabbage in the middle. Somewhat like a sandwich. Oh my. A little overpowering there. That is something else. Oh. It is spicy. Um. Oh man. I'm keeping my distance. It is just you really taste the sourness of it. And the fermented aspect and woah. That is something that would take a while to get used to. I don't think I'm ever going to enjoy this one to be honest. How about a second bite to. Alright I'll do one more. I'll do one more. Maybe it'll grow on you. I also kind of want you to eat most of it so I will have very little left for myself. So just go ahead. Oh. Go ahead. That is something. I don't even know how to describe it because I've never had anything quite like it before. So. Wow. That is fascinating. How much did it cost? That was only forty five. So just over a dollar. About a dollar thirty or a dollar forty for that. So it is cheap. And you should try it if you're in Taipei (臺北市). Why not right? Yep. And did I mention that scooters come zipping around out of nowhere. Okay. So after stinky tofu (臭豆腐) comes the reward. Although that being said I don't deserve a reward because I didn't try the tofu. But we decided to get something sweet instead. This is for you Sam. I'm going to sample it for you to make sure it is okay. So we got a crepe (蛋餅) with oreo ice cream, Nutella, banana, whipped cream, chocolate powder. Yeah, it was the whole process of making it was pretty fancy. Mmmm. How is that? Mmmm. Sweet tooth cravings fulfilled? Haha. You're speechless. That is how I know it is good. For your bravery. You are being awarded an ice cream. This is my reward here. Which I've sampled for you. Hey don't make out with the ice cream. Mmmm. I'm still going to have some more. Oh I'm going to be making out with the ice cream some more. Hey! Sam! That is so mean. It is all over your lips too. That is so good. So decadent. I mean I just got on the second bite a lot of Nutella and like woah. With the ice cream and whipped cream and then the light fluffiness of the crepe. Man, I haven't even. Oh yeah it is a good dessert. I haven't had Nutella yet. That is a nice Taiwanese dessert here. So we've already had dessert but we thought 'hey' there is always room for one more. Dessert just keeps rolling. And this is definitely the most colorful thing we've seen out here at the Shilin Night Market (士林夜市) so far. So apparently if you can see here. These are pieces of strawberry that have been put on a skewer and these are candied (糖葫蘆) or called a toffee kind of fruit. Yeah. And you also notice sweet tomatoes and also plums as well. Yeah. We decided to go with strawberry. Yeah. So let's try that here. I'm going to try eating a whole one. Oh my. Oh wow. It is like properly hard on the outside. Mmmm. Okay. Oh wow. Mmmm. That is like a super quenching. That is like a super crunchy sweet glaze on the outside. Mmmm. And the fruit extra juicy on the inside. Is it warm fruit? It is. You can tell it has been like warmed up. Cooked up a little bit. Yeah. It kind of tastes like if you've ever had strawberry shortcake the way the strawberries are kind of a little bit warm like that. Oh yeah. Being placed next to a cake. Look at that color. It is so good. Ruby red. We forgot to take a picture. Mmmm. And you know what? A tomato snuck into the mix. Look. Are you serious? Strawberry, strawberry, tomato. Where is the tomato? The little one. Oh wow. Ah. You've gotta bite hard. Yep. Yep. Oh, look. It is seeping all over the place. Hahaha. Whoopsies. Oh my gosh. So what do you think? I'm making a mess on someone's storefront. Do you like it? Yeah, it is good. But we better run off now. So that is a wrap from Shilin Night Market (士林夜市). We really enjoyed eating all of the different Taiwanese street food (臺灣菜) and we're going to be eating up at a lot more night markets here in Taipei (臺北市) so stay tuned for that. Greetings from Taipei, Taiwan. Another day and another night market. And we brought our appetite. Today we are visiting the Raohe Night Market (饒河夜市) and they are renown for their street food. If you want to have street food this is the one market you need to visit. And earlier this week we visited Shilin market (士林夜市) where we got to try a few different treats. Yeah. But we're on the lookout for more Taiwanese street food (Xiaochi - 小吃). It is all about the food tonight. Let's go eat. Okay so we found our first snack of the night. Before we even entered the market. Yeah, so we're trying a pork bun (胡椒餅) that was cooked in the oven. And this is just freshly made so really exciting. It is like pipping hot. I can feel it warm in my hands. And it was cooked in what resembled like one of those Indian tandoori ovens where the bread just sticks to the side. That is really good. And this is filled with pork and chives. So I'm not getting a lot of pork on the first bite but it is very thick and condensed. So very doughy. Let's see if we can get a better look. Alright, so we've finally made it to the point where I can get some meat here. Alright. Mmmm. Bite number two. Oh yeah. Nice big piece of pork. A big piece of pork. What? Is it ground pork? It is ground pork. It is ground pork. Mmmm. The pork is a little bit sweet and also a little bit spicy. But the dough is savory and salty. It is a nice contrast. It tastes really good. And it was also really cheap. It was only fifty Taiwan dollars which is I think about a dollar fifty. A little bit more than a dollar fifty US. So Sam got the giant pork bun but they also have options for vegetarians in the form of mini-buns. So I'm going to try that one. Look at it. Yeah. Covered in sesame seeds. That was just stuffed at the bottom of our package. So pretty cool. There you go. It is just the chives. That is all that is in it. That is your vegetable. The chives. The green onions. Is it tasty? Really tasty. And I like that it is a small bite. And I like that is was a bonus. We didn't pay for it. Or I feel like we didn't pay for it. It was just like stuffed in the bottom of the bag. We like free things. What is next? Okay, next we're having something sweet so we stopped at Anna's egg tart (蛋撻). And these are like the miniature egg tarts (蛋撻) that you might find in Portugal or Hong Kong or Macau. Except these are like mini bites that you can just pop them right in. Yeah, you can pop them in. One each. Mmmm. How is that? That is really nice. It is like creamy and smooth and custardy. It is really good. I'll have this one too. Hey! Hahaha. That is so mean. I'm not sure this is going to be enough for Sam the giant. Show us that tiny little. Look at how small that is. These are really mini. When they said they were mini they weren't kidding. But I love these. Like you've said I've had them in Portugal, I've had them in Hong Kong. I've had them in Macau so really cool to try egg tarts here in Taiwan. Yeah. Big enough to fill a cavity, right Sam? Mmmm. Oh man. What do you think? That is really good. The thing I really like about it is that it is really creamy and sweet. I can tell that those are freshly made because it is still warm. Yeah. Mmmm. And they were so cheap. Flaky pastry. How much did we pay? They were only twenty each. So you're talking like just over a dollar US for us to both have. Maybe like a dollar twenty. Really really good. Nice little bite. But yeah that is not going to fill me up. Alright, let's keep moving. Red bean. Okay. (Speaking Chinese) And now it is time for a mystery sample that caught our eye but we have no idea what it is. We're being a little adventurous here. We have no idea what this is. It is cold in the hand. And it feels kind of slimy. And we got ten of these for thirty five Taiwan dollars so that is just over one US dollar. So let's just hop right in and try it. Um, I think I heard him say red bean. Yes, one of these are red bean. And this was sitting on ice. It looks like a dessert that was sitting on ice. Mmmm. Okay. Sweet. Yeah. The red beans obviously has some sugar added to it. And if I had to guess I think it is something the consistency is sort of like a rice cake on the outside. Do you think it is like a miniature mochi ball (麻糍 - 麻糬), maybe? It could be. It might be little mochi balls (麻糍 - 麻糬). Quality control. Quality control. Mmmm. Is it passing quality control? It is. I like it. It is kind of like a I would consider it to be a little bit more like a dessert than. It is definitely not savory. It is sweet. Good stuff. My hand is actually freezing holding this bag because it has chunks of ice in it. Um, but I'm going to try a different one. Sam was having the red bean. And this is another mystery one. It is yellow. I have no idea. The lady was trying to explain what it was but I don't get it. We didn't catch. We didn't catch it. Does it taste like anything familiar? No? It has like the texture of bean paste. Yeah. White bean paste? Is there such a thing as a white bean? Hahaha. I don't know. It is good though. It reminds me a lot of red bean paste just different color. But it is sweet. And it is cold. My hands are so cold right now. So this next snack was purchased solely for its cute factor. Let's take a look in the the bag. They're like these little egg waffles (雞蛋仔) or pancakes shaped like a cartoon. So here I've got Sponge Bob Square Pants. Let's see who else is in there. We've got this is like a Pokemon. That is a Pokemon. I don't really follow it. I have no idea. If you guys follow Pokemon tell us who it is. And if it a Pokemon. Hahaha. This looks like a cow with giant nostrils. No, that is panda bear. That is a panda bear. Anyways let's try it and see what it is like. A cow with giant nostrils. Nice. Oh how is that? Okay. So no filling whatsoever. But it is super light and fluffy and it has like pockets of air inside. Is it sweet? It is pretty nice. This would be good with ice cream. Oh, it is sweet. Oh yeah. It is like cake. Fluffy cake. Okay Sam, who will you be devouring tonight? So I'm going to bite in to Sponge Bob here. Sponge Bob. Square Pants. Those are really good. They're freshly made. That is what I'm loving about this night market so far. Everything we've had has been pipping hot. Freshly made. Gotta love that. And it was cheap too. So we paid forty five Taiwan dollars for this one. Which is less than one dollar and fifty cents US. So and we got five. We got five of them. Yeah. We'll be snacking on these for a while. Alright. Please put the whole cookie deep in your mouth and chew it. So what are you having Audrey? It is smoking. Smoking cookie. I have to put this whole thing in my mouth, chew with my teeth and not with my tongue. Alright. Woah! It is smoking out of your mouth. Haha. You look like a dragon. Haha. Is it good? It is cold. It is ice. Oh wow. It kind of gets stuck to your tongue. That is why they tell you to eat it with your teeth and eat it fast. Because it wants to get stuck to your tongue. So you probably just saw me try a smoking cookie. We also got some ice cream from the same place. This is called Smoking Molecule ice cream. I got the bubble tea (波霸奶茶) flavor and this is the bubble tea sauce in a syringe. An injection of it. An injection. Let me inject that. He said do it slowly. There we go. That looks good. And it has the pearls. This is bubble tea (波霸奶茶) which I love. Let's see is this going to make me smoke as well? Like this ice cream is super cold. It was so cold it was freezing. I don't know what they're putting into it. Let's try. Mmmm. How is that? Ha! It is not making me smoke. No smoke this time. No smoke this time but the ice cream is really good. It is dripping down the sides but it is tasty. Mmmmm. Yeah. That place was a lot of fun. It is kind of like a performance while they're making your food. Yeah, that is what I thought too. I thought it was just fascinating to see how it was made and just it is such a charismatic performance and a lot of attention to detail. A lot of fun. It is called Cooler Bear (酷樂熊). Yeah. Definitely check this one out. Yes. One of our coolest things yet. The sugar high continues. Yeah, we've had a really imbalanced ah ratio of sugary things versus savory things so I think after this we're going to have to hit up some savory stuff for sure. Yeah. Alright. Let's try that. And it is also starting to rain here at the market. Mmmm. So you can probably notice a few droplets on the camera. Oh that has got a nice really rich flavor. It almost it does taste like bubble tea (波霸奶茶) but it also tastes a bit like a coffee flavor to me as well. Yeah. Yeah. I noticed that too. Did you notice that too? Yeah. Mmmm. Love that. Love that stuff. Even the spoons are cute. They're shaped like little hearts. Yeah. This is one my favorites so far. Time to bring out the big guns. Yeah, so this is the one we've been trying to hunt down for a long time. This is fried chicken steak (大雞排) and it is so popular that there is like a order list. So we're just waiting for our number. We're 253 and the current order I think is 250 so we've got three more to wait for. Alright. Big meal for the big boy. What are you having next Sam? This is the chicken steak (大雞排) and this thing is a behemoth. Like look how big this is. And look how thick it is. I think it is fresh out of the fryer. It is pipping hot. Like it is actually too hot on my hands. I have to put the plastic bag around it. Yeah. Anyways, without further adieu let's try this. Oh and we got the chili version of it too. Yeah, the spicy one. Don't burn yourself on the wait. Woah. You can see the steam coming off. Oh my gosh that is good. Oh my gosh that is good. How was that chicken steak (大雞排)? Pure magic? Pure magic. It is so crispy on the outside. It tastes like the crunch and then you also taste the spiciness - the chili. But then the chicken is so thick and juicy on the inside. It is like that contrast between crunchiness and juiciness. And it is so good. I love this. I love this. Mmmm. So I don't know if you can see this right now but seriously check out the chicken. It is such a thick juicy cut. I know. You can just oh. There is so much more generous than what I thought. It is massive. You're going to like this. Oh. Hot? Mmmm. That is so good. The spicy coating on the exterior has got this crunch. It is almost like you're having chips. Like crisps. I know. It is so so good. And that is my favorite savory dish of the night so far. How about you? Yeah this is one of the best things we've had tonight. And the price was really reasonable. Sixty five Taiwanese dollars. So two dollars. Yeah. Two US bucks for that bad boy. This giant piece of meat. Like seriously that is really good value. Imagine going to a restaurant and getting this much meat. This much chicken. Amazing. It costs a lot more. Value for sure. So that is a wrap from the market for us. We're going to call it a night and head back. It has started pouring rain and it is basically just masses of people like bumping into each other with their umbrellas. So we're like okay probably time to call it quits. But we have lots of snacks that we're taking back with us. And oh gosh just as we were leaving we made the most horrible mistake. I wanted to order bubble tea (波霸奶茶) with milk and I got the original without milk so it is just black tea with tapioca balls. But I think there is brown sugar too. So it should be sweet. Yeah. But it is not what I wanted so I'm so disappointed. But anyways that was fun. We ate really well so I would definitely say this is a market worth checking out if you're in Taipei (臺北市). And yeah that was good. So if you want to check out this really cool night market in Taipei, Taiwan you're going to come to Songshan station (松山車站) and then you're going to take exit one and it basically takes you right there. You just walk for like a couple of minutes and you'll see the market right away. Yeah, and you turn left. There is a huge temple at the entrance. Yeah. So I mean you can't miss it seriously. Well good evening, good evening. Tonight the street food adventures continue and we are going to be eating at the Ningxia Night Market (寧夏夜市). So this is our third night market here in Taipei (臺北市) and I feel like there is still a lot of Taiwanese street food we haven't tried. So we're going to be on a mission to try a whole bunch of new stuff tonight. Let's check it out. And we've already found our first snack of the night. Tell us. Yeah, so if you look down here we are having a breaded cheese and shrimp stick apparently. Oh la lah. And there is a lot of Taiwanese seafood snacks that we haven't tried yet so we're just diving right in to that tonight on our third and final street food video here. Alright, so it is fresh out of the deep-fryer. And I must say that holding it in the hand I mean it looks really skinny and maybe a little flimsy but it is actually fairly substantial. Like there is a bit of weight to it in my hands. So I'm really excited to try this. Oh and they put some honey mustard on the outside. Yeah, they had a few different sauces. Like mayo and stuff. So we decided to go with that. Let's just try it. Oh, wow. Look at that cheese. Cheesy. Mmmm. That tastes quite a bit better than I thought it was going to. Um, really crunchy on the outside and then of course you get the gooey cheese. You can see it just like coming straight from the stick to my mouth. Alright, so time for me to try this. I didn't get any cheese. Have another bite. Oh you got lots of cheese on that one. Woah! Look at that. Gooey gooey cheese. My goodness. It is mozzarella. Yeah. So what do you think? It is good. It just tastes like breaded shrimp but I mean it is nothing fancy. This could be like frozen shrimp out of the freezer and into the deep fryer. Whatever. But yeah, it is a nice little snack. I'm hungry so I'm not complaining. So I'm really excited for this snack. I've tried it before and it has a few different names. I've heard it be called a Chinese style pizza (蔥油餅 - 葱油饼). Yeah, or green onion pancake (蔥油餅 - 葱油饼). Yeah, so and really it is neither a pancake nor a pizza. Um, it is kind of dark here so it is probably a little bit hard to see but I'll open this. I would compare it more to a roti. It is like this fluffy um flatbread. And look at that. You can see the green onions in it. Yeah, it has green onions and you can also get it with different fillings. You can get it with an omelet. Yeah, or you can get it with melted cheese. Yeah, we tried one with melted cheese a couple of days ago. When we were out on a little day trip and it was good. Oh man. How is that? This one has both. Oh really? Yeah. Oh, wow. This is really good. Lucky us. And it is really salty. Really greasy. Probably not the best for you but it tastes oh so good. So it is my turn. Let's give it a try. Woah. Let's not make out with it now. I bit in to the egg and the cheese part like right where the biggest amount was. So it kind of like urgh. Sprayed me in the lip. But that is really good. Mmmmm. I really like this and this is the kind of food that I could eat any time of day. I could have it for breakfast, lunch, dinner or as a snack. Yeah. And it is really cheap. We paid 35 Taiwan dollars. 35 so basically one US dollar. Just slightly more than a US dollar. So really good value and really cheap and we're enjoying this right here on the street. Alright, time to give it back. Give it back. So watching this next snack be prepared was quite the spectacle and a little bit scary. Ha, so if you look down here you can basically see that it is cubed meat (火焰骰子牛). And it was cooked by what I like to call the flame-thrower. Hahaha. Yeah. So he's like grilling it but at the same time he's using the torch to cook it faster. Yeah, exactly. And we've seen this at the other two night markets so this is something I've wanted to try and we're finally getting a chance to do it. So yeah, this is awesome. So I'm just going to take my little stick here. My massive toothpick and try it. Mmmm. That is really good. Yeah. Super juicy. I wouldn't call it tender. It is a bit of a fatty meat. Yeah. But lots of flavor. Don't choke on it. Pepper. The ground pepper is getting stuck in my throat. Oh man. But yeah it is really good. Really good. I'm losing my voice. Hahaha. Oh man, you sound like the Godfather. Okay, so time to try this. The meat was a little bit fatty so I'm like trying to be meticulous. Let's see which piece will be the best. Mmmmm. You like that? It is very juicy but like you mentioned it also a bit chewy. So yeah, it is not the softest meat (火焰骰子牛) but it is very flavorful. And I like that we chose a simple dressing. We just put black pepper and some sea salt so nothing fancy. Yeah because you can get something like teriyaki and other things. Oh and how much was that? This was a hundred Taiwanese dollars so just a little bit over three dollars. And this was a small portion. You can get bigger ones as well. So initial thoughts from this market it is a lot smaller from the two markets we visited earlier this week. Shilin (士林夜市) and Raohe (饒河夜市)) and this one is strictly food. It is probably just the length of one block pedestrian only and yeah it is just little stands selling food, no clothes, shoes or anything like that. If you want kids toys there is like a second block that continues behind us but there is no food there. So we're just sticking with street food for now. And when I say pedestrian only I mean that bicycles and motorcycles still get through somehow. I'm not sure why. Ni Hao. Papaya milk. Small or large? Small please. Okay, sixty. Sixty. Yep. Ah yes. Thank you. Thank you. Xie xie. Xie xie. So we've had a lot of savory treats so far so getting a little thirsty. So we noticed a place selling papaya milk so we're going to give that a try here. Papaya milk. I've never heard of that before. Oh. That is really good. Yeah? Really creamy. Is it milky or more fruity? Uh, it is about half and half. To be honest. You really taste the papaya. You really taste the milkiness of it. Um, I like that it is sweet but it doesn't seem like that added a lot of sugar or any at all. You taste the natural fruit flavor and the milk. It is not overwhelming amounts of sugar like say in a milkshake so I like that. It tastes more natural. One more. I like that. Alright, so packaging is pretty cute. We've got two little panda bears on top and they also had a lot of different flavors. They had like apple milk, avocado milk and like a whole bunch of other fruits so we went for papaya. This was Sam's decision. I'm not the biggest fan of papaya so we'll see. See if you actually like it or not? It is frothy. Yeah. It is almost like a milkshake. It is but it is not as sweet as a milk shake. Would you agree? Okay, that is not bad. I mean I still don't love papaya. You would have got a different flavor. I would have. Which one would you have got? If they had strawberry I would have had strawberry. But yeah, I like that it is very creamy and thick and frothy. That is one good thing about the drink. A different fruit would have made it better. This one was my pick. I saw they had baked potatoes. And I ordered the double cheese potato (王子起司馬鈴薯). So she put what looks kind of like a cheese whiz. Like a melted cheddar. Yeah, and then on top parmesan. And it looks like that might be oregano or some kind of spice. There is a lot of cheese going on. Yeah. And this is like steaming. It is pipping hot. Piping hot. Mmmm. Is it good? Yeah. Very cheesy. Very cheesy. It is nice. And you can also get it with other toppings. They had like ham and corn and whole bunch of other things to choose from. We went for the double cheese. We really like our cheese. Mmmmm. I really like this angle here because we've got a bearded red haired man right behind you. Check it out. Are you serious? Check the sign. Haha. My bearding abilities are not that good but I can eat well. I can eat well. So let's try this. *Cough sounds* We're both choking on the potato. I'm choking on the parmesan. Oh. Cough. Alright, we're good. We've both recovered. Mmmm. What do you think? That is really cheesy. Yeah. I mean it is not the best quality cheese (王子起司馬鈴薯) but it does the job. It does the job and I mean for the price point was it sixty Taiwan dollars. So less than two bucks and it makes a good snack on the street. So we are now ready to move on to dessert and we are having something called Coffin bread (府城棺材板) and I've been told this is a dessert that originated in Southern Taiwan in a particular city. Can't remember the name now. Um but it is called Coffin bread (府城棺材板) because the toast is carved into a little coffin and then it is filled. Look at that. And you can choose all sorts of fillings. We chose the tapioca pearls. Yeah because and brown sugar because we just can't get enough of that stuff. Haha. So yeah the toast was deep-fried and then afterwards they carved it. The preparation was fascinating. Yeah. Alright, let's give it a try. It is nice thick toast too. It is thick. But you know what? It is smaller than what I was expecting. I thought it was going to be like those giant square pieces of toast that are like super thick. So let's see. So what say you? It tastes like deep-fried dough. Hahaha. Do you taste the tapioca pearls and the brown sugar? Not quite the strong to be honest. It is mostly like the taste of the oil and deep-fried bread coming through. So. Not my favorite to be honest. It looks really cool on camera but flavor-wise it is not my favorite. Maybe with a different filling. I'm going to let you try it now. Let's see what you think. First impressions? What do your taste buds think? I feel kind of the same way you do. Yeah. I think it could use a little more of a stronger topping. Yeah but maybe more brown sugar. But the Coffin bread (府城棺材板) itself is good I would just like to see a different topping with a bit more sugar added. More sugar. That would also go good with ice cream too. Yeah, maybe icing sugar on top or like more brown sugar inside the coffin. Yeah because the tapioca, the pearls, it is just a little bit bland inside. Yeah, I do agree with you about that. Yeah, alright. Well, most of the food has been a hit so far tonight but sometimes you just can't win them all. So final thoughts from this market. We ate pretty well but in comparison to the other two we visited previously. Shilin (士林夜市) and Raohe (饒河夜市)) I would say this one has a little bit less variety to choose because it is smaller so I prefer the other two. What about you? But I feel like this one is a little bit more traditional so I quite like that. I think I like it a little bit more than you but it is the kind of place where you just come for the food and the experience and it is very busy so I think it was fun. I'd come back again but yeah if you go to the other two night markets which are bigger and a little more famous you do have more food options definitely. Alright, Mister give us instructions. How do we get there? So to get to this Taipei Night Market you're going to take the red line. You're going to get off at Shuanglian (雙連站). Take exit one, take a left. You're going to walk down about two or three blocks and you're going to see it on your left hand side. You can't miss it. So that is a wrap. We hope you enjoyed our Taiwanese street food guide. Now over to you. What is your favorite Taiwanese street food? Do you have a favorite night market in Taipei? Be sure to let us know in the comments below and stay tuned for more street food videos on this channel.", "text_with_breaks": "Taiwanese street food is legendary!\n\nIn fact, when you think of the best street\nfood in all of Asia Taiwan may very well reign\n\nsupreme.\n\nAnd if you are looking to sample some of the\nbest Taiwanese street food you'll want to\n\nhead to the myriad night markets of Taipei.\n\nTaipei street food is as diverse as anything\nyou'll encounter.\n\nIn the mood for savoury?\n\nSweet?\n\nSalty?\n\nSour?\n\nYou'll find it all.\n\nCome join us for our Taiwanese street food\nguide as we visit three of the best night\n\nmarkets in Taipei to eat all of the Taiwanese\nstreet food we can gobble up.\n\nNow let's get started!\n\nAlright, so it has been a few hours since\nwe last ate and tonight we're going out for\n\nTaiwanese street food (台灣街頭食品).\n\nSo we're heading to the Shilin Night Market\n(士林夜市) and we're going to take the\n\nMRT to get there.\n\nLet's go eat.\n\nSam may be feeling a little bit hangry right\nnow.\n\nJust a little bit hangry.\n\nLet's ask to be sure.\n\nHey Sam?\n\nWhat?\n\nHow hangry are you on a level from one to\nten?\n\nI think I've burst through ten.\n\nI'm eleven.\n\nSo to get to the Shilin Night Market (士林夜市)\nyou want to take the red line to Jiantan Station\n\n(劍潭站) and then take exit 1.\n\nSo we have just arrived at the Shilin Night\nMarket (士林夜市) and it is still quite\n\nearly.\n\nIt is 4:30 PM.\n\nMost of the stalls start opening closer to\nfive o'clock and things will only continue\n\nto get busier as the night goes on.\n\nAnd apparently this market can run until like\none or two in the morning.\n\nSo yeah, still very early.\n\nWe were hungry so we couldn't wait any longer.\n\nSo we are having some kind of Barbecue roll\nwith green onion (黑胡椒豬肉卷) in it.\n\nOkay so we are having our first snack of the\nnight.\n\nAnd if you have a look over here it is basically\na pork roll and it is filled with green onions\n\nand she also asked us if we wanted it spicy\nso she put some powder over it.\n\nOf course we said yes.\n\nYes.\n\nHaha.\n\nAlways.\n\nSo look at that.\n\nOh that looks good.\n\nMmmm.\n\nOh man.\n\nDo you like that?\n\nThat is really nice.\n\nYeah.\n\nI'm so hungry right now.\n\nWhat does it taste like because I've never\nhad anything like this before?\n\nWell, have a look at it here.\n\nIt is filled with green onions.\n\nThat is like the main ingredient in the middle.\n\nSo you taste both the pork and the green onions.\n\nOkay, so Sam's going in.\n\nTime for me to try it.\n\nMmmm.\n\nThat is really good.\n\nI like that the green onions give it like\na bit of juiciness.\n\nYeah.\n\nYeah.\n\nAnd the pork is a little bit salty but it\nis not too as spicy as I thought it would\n\nbe.\n\nYeah.\n\nAnd we paid the equivalent of five dollars\nfor this.\n\nIt was a bit expensive.\n\nA little bit pricy but I mean.\n\nIt was 150 Taiwanese Dollars.\n\nSo yeah.\n\nBut it is good.\n\nSo there is one drink I've been wanting to\ntry ever since we got to Taipei (臺北市).\n\nI love bubble tea (珍珠奶茶) and apparently\nit originated here so voila.\n\nLook at that.\n\nLook at that.\n\nI got one with brown sugar so you can see\nme mixing it.\n\nYou can see the brown sugar.\n\nSo good.\n\nOn the sides and then you can see the like\nthe pearl tapioca jellies at the bottom.\n\nMan, that looks good.\n\nOh man.\n\nOh man.\n\nMmmmm.\n\nReal deal?\n\nThat is so amazing.\n\nI love this drink so so much.\n\nIs it nice and sweet?\n\nMmmm.\n\nWhat can you taste?\n\nDon't want to choke on the tapioca balls but\nit is almost syrupy.\n\nThe brown sugar.\n\nLike it is quite thick.\n\nSo you really get that flavor coming through\nand I love that it is made with milk because\n\napparently you can just get straight up tea\nand I was like no no no let's go with the\n\nclassic.\n\nGive me some milk here.\n\nThe milk in there.\n\nSo yeah, it is so good.\n\nSo good.\n\nSo Sam just had to get a taste of it as well.\n\nOf course.\n\nI'm sharing.\n\nSharing is caring.\n\nSo how much was this one?\n\nMmmm.\n\nOkay, before I talk about that I just have\nto say how good and sweet that is.\n\nYeah.\n\nYou really taste the brown sugar.\n\nOh man.\n\nAnd then you get sucking up all of the jellies.\n\nMan, that is good.\n\nOkay so that was 50 Taiwan dollars which is\nabout a dollar fifty US.\n\nSo yeah that is a nice affordable cheap drink.\n\nAnd so worth it.\n\nSo worth it.\n\nAnd you know what else is cool.\n\nThey give you a really thick straw so you\ncan get at your bubbles.\n\nYep.\n\nExactly.\n\nSuck them bubbles.\n\nSo for our next Taiwanese street snack we\nare having Taiwan fried chicken (鹹酥雞)\n\nand this was quite the process.\n\nLike first he took the chicken breaded it,\ndeep-fried it and then he took a pan and added\n\nthe sauce.\n\nWe got sweet chili and then pan-fried the\nchicken even further in the glaze.\n\nAnd are those rice cakes beside it?\n\nThese look like these could be little rice\ncakes.\n\nYeah.\n\nOh wow.\n\nAnd then on top of that he sprinkled peanuts\nand sesame seeds.\n\nIt looks amazing.\n\nYeah.\n\nAnd that was one hundred and ten Taiwanese\ndollars so you're looking at about three US\n\nbucks for that.\n\nA little bit more.\n\nA little more than three US.\n\nHow is that?\n\nMmmm.\n\nOh my gosh.\n\nGood?\n\nIt is so tender but so juicy at the same time.\n\nHow about the sauce?\n\nSweet.\n\nSo sweet.\n\nWhich is really good.\n\nSo this was Sam's pick tonight.\n\nAnd I think you're going to be very pleased.\n\nI think I will.\n\nOh that is so good.\n\nIsn't it?\n\nLike you said really tender.\n\nYeah.\n\nAnd I love the combination of nuts and sesame\nseeds on the outside.\n\nYeah.\n\nIt gives it a crunch.\n\nYeah.\n\nMmmm.\n\nPerfect combination.\n\nAnd it is a bit spicy too.\n\nSo if I can offer one piece of advice when\nvisiting this market it would be to come a\n\nlittle bit later in the evening.\n\nWe arrived around four thirty and it was you\nknow pretty quiet.\n\nThings are starting to pickup a little bit\nbut our food options have been a little bit\n\nlimited because people are just you know showing\nup and opening their stalls.\n\nSo later in the evening is best.\n\nThank you.\n\nSo Sam is leading the way with this one.\n\nWhat are we having next?\n\nAlright moment of truth.\n\nWe've been playing it kind of tame.\n\nPlaying it kind of safe so far.\n\nWe're going right in to the classic Taiwanese\nstreet food (台湾街头食品) here.\n\nWe are having Stinky Tofu (臭豆腐).\n\nOh my.\n\nAnd it is funny because we saw this tofu stand\nand we're like is this stinky or not we don't\n\nknow.\n\nSo I walk up to it and I go.\n\nSniff.\n\nOh yeah.\n\nThat is the real deal.\n\nThat is stinky.\n\nThat is definitely the real stuff.\n\nSo if you've never tried this before I was\nreading on wikipedia earlier this afternoon\n\nthat it smells something like stinky feet\nor garbage.\n\nRotting garbage.\n\nOh my.\n\nSo yeah it is strong.\n\nI'm going to go take a bite here.\n\nYeah.\n\nI think there is some cabbage.\n\nYou can see it is on a double skewer here.\n\nYeah, a double skewers and it has got cabbage\nin the middle.\n\nSomewhat like a sandwich.\n\nOh my.\n\nA little overpowering there.\n\nThat is something else.\n\nOh.\n\nIt is spicy.\n\nUm.\n\nOh man.\n\nI'm keeping my distance.\n\nIt is just you really taste the sourness of\nit.\n\nAnd the fermented aspect and woah.\n\nThat is something that would take a while\nto get used to.\n\nI don't think I'm ever going to enjoy this\none to be honest.\n\nHow about a second bite to.\n\nAlright I'll do one more.\n\nI'll do one more.\n\nMaybe it'll grow on you.\n\nI also kind of want you to eat most of it\nso I will have very little left for myself.\n\nSo just go ahead.\n\nOh.\n\nGo ahead.\n\nThat is something.\n\nI don't even know how to describe it because\nI've never had anything quite like it before.\n\nSo.\n\nWow.\n\nThat is fascinating.\n\nHow much did it cost?\n\nThat was only forty five.\n\nSo just over a dollar.\n\nAbout a dollar thirty or a dollar forty for\nthat.\n\nSo it is cheap.\n\nAnd you should try it if you're in Taipei\n(臺北市).\n\nWhy not right?\n\nYep.\n\nAnd did I mention that scooters come zipping\naround out of nowhere.\n\nOkay.\n\nSo after stinky tofu (臭豆腐) comes the\nreward.\n\nAlthough that being said I don't deserve a\nreward because I didn't try the tofu.\n\nBut we decided to get something sweet instead.\n\nThis is for you Sam.\n\nI'm going to sample it for you to make sure\nit is okay.\n\nSo we got a crepe (蛋餅) with oreo ice cream,\nNutella, banana, whipped cream, chocolate\n\npowder.\n\nYeah, it was the whole process of making it\nwas pretty fancy.\n\nMmmm.\n\nHow is that?\n\nMmmm.\n\nSweet tooth cravings fulfilled?\n\nHaha.\n\nYou're speechless.\n\nThat is how I know it is good.\n\nFor your bravery.\n\nYou are being awarded an ice cream.\n\nThis is my reward here.\n\nWhich I've sampled for you.\n\nHey don't make out with the ice cream.\n\nMmmm.\n\nI'm still going to have some more.\n\nOh I'm going to be making out with the ice\ncream some more.\n\nHey!\n\nSam!\n\nThat is so mean.\n\nIt is all over your lips too.\n\nThat is so good.\n\nSo decadent.\n\nI mean I just got on the second bite a lot\nof Nutella and like woah.\n\nWith the ice cream and whipped cream and then\nthe light fluffiness of the crepe.\n\nMan, I haven't even.\n\nOh yeah it is a good dessert.\n\nI haven't had Nutella yet.\n\nThat is a nice Taiwanese dessert here.\n\nSo we've already had dessert but we thought\n'hey' there is always room for one more.\n\nDessert just keeps rolling.\n\nAnd this is definitely the most colorful thing\nwe've seen out here at the Shilin Night Market\n\n(士林夜市) so far.\n\nSo apparently if you can see here.\n\nThese are pieces of strawberry that have been\nput on a skewer and these are candied (糖葫蘆)\n\nor called a toffee kind of fruit.\n\nYeah.\n\nAnd you also notice sweet tomatoes and also\nplums as well.\n\nYeah.\n\nWe decided to go with strawberry.\n\nYeah.\n\nSo let's try that here.\n\nI'm going to try eating a whole one.\n\nOh my.\n\nOh wow.\n\nIt is like properly hard on the outside.\n\nMmmm.\n\nOkay.\n\nOh wow.\n\nMmmm.\n\nThat is like a super quenching.\n\nThat is like a super crunchy sweet glaze on\nthe outside.\n\nMmmm.\n\nAnd the fruit extra juicy on the inside.\n\nIs it warm fruit?\n\nIt is.\n\nYou can tell it has been like warmed up.\n\nCooked up a little bit.\n\nYeah.\n\nIt kind of tastes like if you've ever had\nstrawberry shortcake the way the strawberries\n\nare kind of a little bit warm like that.\n\nOh yeah.\n\nBeing placed next to a cake.\n\nLook at that color.\n\nIt is so good.\n\nRuby red.\n\nWe forgot to take a picture.\n\nMmmm.\n\nAnd you know what?\n\nA tomato snuck into the mix.\n\nLook.\n\nAre you serious?\n\nStrawberry, strawberry, tomato.\n\nWhere is the tomato?\n\nThe little one.\n\nOh wow.\n\nAh.\n\nYou've gotta bite hard.\n\nYep.\n\nYep.\n\nOh, look.\n\nIt is seeping all over the place.\n\nHahaha.\n\nWhoopsies.\n\nOh my gosh.\n\nSo what do you think?\n\nI'm making a mess on someone's storefront.\n\nDo you like it?\n\nYeah, it is good.\n\nBut we better run off now.\n\nSo that is a wrap from Shilin Night Market\n(士林夜市).\n\nWe really enjoyed eating all of the different\nTaiwanese street food (臺灣菜) and we're\n\ngoing to be eating up at a lot more night\nmarkets here in Taipei (臺北市) so stay\n\ntuned for that.\n\nGreetings from Taipei, Taiwan.\n\nAnother day and another night market.\n\nAnd we brought our appetite.\n\nToday we are visiting the Raohe Night Market\n(饒河夜市) and they are renown for their\n\nstreet food.\n\nIf you want to have street food this is the\none market you need to visit.\n\nAnd earlier this week we visited Shilin market\n(士林夜市) where we got to try a few different\n\ntreats.\n\nYeah.\n\nBut we're on the lookout for more Taiwanese\nstreet food (Xiaochi - 小吃).\n\nIt is all about the food tonight.\n\nLet's go eat.\n\nOkay so we found our first snack of the night.\n\nBefore we even entered the market.\n\nYeah, so we're trying a pork bun (胡椒餅)\nthat was cooked in the oven.\n\nAnd this is just freshly made so really exciting.\n\nIt is like pipping hot.\n\nI can feel it warm in my hands.\n\nAnd it was cooked in what resembled like one\nof those Indian tandoori ovens where the bread\n\njust sticks to the side.\n\nThat is really good.\n\nAnd this is filled with pork and chives.\n\nSo I'm not getting a lot of pork on the first\nbite but it is very thick and condensed.\n\nSo very doughy.\n\nLet's see if we can get a better look.\n\nAlright, so we've finally made it to the point\nwhere I can get some meat here.\n\nAlright.\n\nMmmm.\n\nBite number two.\n\nOh yeah.\n\nNice big piece of pork.\n\nA big piece of pork.\n\nWhat?\n\nIs it ground pork?\n\nIt is ground pork.\n\nIt is ground pork.\n\nMmmm.\n\nThe pork is a little bit sweet and also a\nlittle bit spicy.\n\nBut the dough is savory and salty.\n\nIt is a nice contrast.\n\nIt tastes really good.\n\nAnd it was also really cheap.\n\nIt was only fifty Taiwan dollars which is\nI think about a dollar fifty.\n\nA little bit more than a dollar fifty US.\n\nSo Sam got the giant pork bun but they also\nhave options for vegetarians in the form of\n\nmini-buns.\n\nSo I'm going to try that one.\n\nLook at it.\n\nYeah.\n\nCovered in sesame seeds.\n\nThat was just stuffed at the bottom of our\npackage.\n\nSo pretty cool.\n\nThere you go.\n\nIt is just the chives.\n\nThat is all that is in it.\n\nThat is your vegetable.\n\nThe chives.\n\nThe green onions.\n\nIs it tasty?\n\nReally tasty.\n\nAnd I like that it is a small bite.\n\nAnd I like that is was a bonus.\n\nWe didn't pay for it.\n\nOr I feel like we didn't pay for it.\n\nIt was just like stuffed in the bottom of\nthe bag.\n\nWe like free things.\n\nWhat is next?\n\nOkay, next we're having something sweet so\nwe stopped at Anna's egg tart (蛋撻).\n\nAnd these are like the miniature egg tarts\n(蛋撻) that you might find in Portugal or\n\nHong Kong or Macau.\n\nExcept these are like mini bites that you\ncan just pop them right in.\n\nYeah, you can pop them in.\n\nOne each.\n\nMmmm.\n\nHow is that?\n\nThat is really nice.\n\nIt is like creamy and smooth and custardy.\n\nIt is really good.\n\nI'll have this one too.\n\nHey!\n\nHahaha.\n\nThat is so mean.\n\nI'm not sure this is going to be enough for\nSam the giant.\n\nShow us that tiny little.\n\nLook at how small that is.\n\nThese are really mini.\n\nWhen they said they were mini they weren't\nkidding.\n\nBut I love these.\n\nLike you've said I've had them in Portugal,\nI've had them in Hong Kong.\n\nI've had them in Macau so really cool to try\negg tarts here in Taiwan.\n\nYeah.\n\nBig enough to fill a cavity, right Sam?\n\nMmmm.\n\nOh man.\n\nWhat do you think?\n\nThat is really good.\n\nThe thing I really like about it is that it\nis really creamy and sweet.\n\nI can tell that those are freshly made because\nit is still warm.\n\nYeah.\n\nMmmm.\n\nAnd they were so cheap.\n\nFlaky pastry.\n\nHow much did we pay?\n\nThey were only twenty each.\n\nSo you're talking like just over a dollar\nUS for us to both have.\n\nMaybe like a dollar twenty.\n\nReally really good.\n\nNice little bite.\n\nBut yeah that is not going to fill me up.\n\nAlright, let's keep moving.\n\nRed bean.\n\nOkay.\n\n(Speaking Chinese)\n\nAnd now it is time for a mystery sample that\ncaught our eye but we have no idea what it\n\nis.\n\nWe're being a little adventurous here.\n\nWe have no idea what this is.\n\nIt is cold in the hand.\n\nAnd it feels kind of slimy.\n\nAnd we got ten of these for thirty five Taiwan\ndollars so that is just over one US dollar.\n\nSo let's just hop right in and try it.\n\nUm, I think I heard him say red bean.\n\nYes, one of these are red bean.\n\nAnd this was sitting on ice.\n\nIt looks like a dessert that was sitting on\nice.\n\nMmmm.\n\nOkay.\n\nSweet.\n\nYeah.\n\nThe red beans obviously has some sugar added\nto it.\n\nAnd if I had to guess I think it is something\nthe consistency is sort of like a rice cake\n\non the outside.\n\nDo you think it is like a miniature mochi\nball (麻糍 - 麻糬), maybe?\n\nIt could be.\n\nIt might be little mochi balls (麻糍 - 麻糬).\n\nQuality control.\n\nQuality control.\n\nMmmm.\n\nIs it passing quality control?\n\nIt is.\n\nI like it.\n\nIt is kind of like a I would consider it to\nbe a little bit more like a dessert than.\n\nIt is definitely not savory.\n\nIt is sweet.\n\nGood stuff.\n\nMy hand is actually freezing holding this\nbag because it has chunks of ice in it.\n\nUm, but I'm going to try a different one.\n\nSam was having the red bean.\n\nAnd this is another mystery one.\n\nIt is yellow.\n\nI have no idea.\n\nThe lady was trying to explain what it was\nbut I don't get it.\n\nWe didn't catch.\n\nWe didn't catch it.\n\nDoes it taste like anything familiar?\n\nNo?\n\nIt has like the texture of bean paste.\n\nYeah.\n\nWhite bean paste?\n\nIs there such a thing as a white bean?\n\nHahaha.\n\nI don't know.\n\nIt is good though.\n\nIt reminds me a lot of red bean paste just\ndifferent color.\n\nBut it is sweet.\n\nAnd it is cold.\n\nMy hands are so cold right now.\n\nSo this next snack was purchased solely for\nits cute factor.\n\nLet's take a look in the the bag.\n\nThey're like these little egg waffles (雞蛋仔)\nor pancakes shaped like a cartoon.\n\nSo here I've got Sponge Bob Square Pants.\n\nLet's see who else is in there.\n\nWe've got this is like a Pokemon.\n\nThat is a Pokemon.\n\nI don't really follow it.\n\nI have no idea.\n\nIf you guys follow Pokemon tell us who it\nis.\n\nAnd if it a Pokemon.\n\nHahaha.\n\nThis looks like a cow with giant nostrils.\n\nNo, that is panda bear.\n\nThat is a panda bear.\n\nAnyways let's try it and see what it is like.\n\nA cow with giant nostrils.\n\nNice.\n\nOh how is that?\n\nOkay.\n\nSo no filling whatsoever.\n\nBut it is super light and fluffy and it has\nlike pockets of air inside.\n\nIs it sweet?\n\nIt is pretty nice.\n\nThis would be good with ice cream.\n\nOh, it is sweet.\n\nOh yeah.\n\nIt is like cake.\n\nFluffy cake.\n\nOkay Sam, who will you be devouring tonight?\n\nSo I'm going to bite in to Sponge Bob here.\n\nSponge Bob.\n\nSquare Pants.\n\nThose are really good.\n\nThey're freshly made.\n\nThat is what I'm loving about this night market\nso far.\n\nEverything we've had has been pipping hot.\n\nFreshly made.\n\nGotta love that.\n\nAnd it was cheap too.\n\nSo we paid forty five Taiwan dollars for this\none.\n\nWhich is less than one dollar and fifty cents\nUS.\n\nSo and we got five.\n\nWe got five of them.\n\nYeah.\n\nWe'll be snacking on these for a while.\n\nAlright.\n\nPlease put the whole cookie deep in your mouth\nand chew it.\n\nSo what are you having Audrey?\n\nIt is smoking.\n\nSmoking cookie.\n\nI have to put this whole thing in my mouth,\nchew with my teeth and not with my tongue.\n\nAlright.\n\nWoah!\n\nIt is smoking out of your mouth.\n\nHaha.\n\nYou look like a dragon.\n\nHaha.\n\nIs it good?\n\nIt is cold.\n\nIt is ice.\n\nOh wow.\n\nIt kind of gets stuck to your tongue.\n\nThat is why they tell you to eat it with your\nteeth and eat it fast.\n\nBecause it wants to get stuck to your tongue.\n\nSo you probably just saw me try a smoking\ncookie.\n\nWe also got some ice cream from the same place.\n\nThis is called Smoking Molecule ice cream.\n\nI got the bubble tea (波霸奶茶) flavor\nand this is the bubble tea sauce in a syringe.\n\nAn injection of it.\n\nAn injection.\n\nLet me inject that.\n\nHe said do it slowly.\n\nThere we go.\n\nThat looks good.\n\nAnd it has the pearls.\n\nThis is bubble tea (波霸奶茶) which I\nlove.\n\nLet's see is this going to make me smoke as\nwell?\n\nLike this ice cream is super cold.\n\nIt was so cold it was freezing.\n\nI don't know what they're putting into it.\n\nLet's try.\n\nMmmm.\n\nHow is that?\n\nHa!\n\nIt is not making me smoke.\n\nNo smoke this time.\n\nNo smoke this time but the ice cream is really\ngood.\n\nIt is dripping down the sides but it is tasty.\n\nMmmmm.\n\nYeah.\n\nThat place was a lot of fun.\n\nIt is kind of like a performance while they're\nmaking your food.\n\nYeah, that is what I thought too.\n\nI thought it was just fascinating to see how\nit was made and just it is such a charismatic\n\nperformance and a lot of attention to detail.\n\nA lot of fun.\n\nIt is called Cooler Bear (酷樂熊).\n\nYeah.\n\nDefinitely check this one out.\n\nYes.\n\nOne of our coolest things yet.\n\nThe sugar high continues.\n\nYeah, we've had a really imbalanced ah ratio\nof sugary things versus savory things so I\n\nthink after this we're going to have to hit\nup some savory stuff for sure.\n\nYeah.\n\nAlright.\n\nLet's try that.\n\nAnd it is also starting to rain here at the\nmarket.\n\nMmmm.\n\nSo you can probably notice a few droplets\non the camera.\n\nOh that has got a nice really rich flavor.\n\nIt almost it does taste like bubble tea (波霸奶茶)\nbut it also tastes a bit like a coffee flavor\n\nto me as well.\n\nYeah.\n\nYeah.\n\nI noticed that too.\n\nDid you notice that too?\n\nYeah.\n\nMmmm.\n\nLove that.\n\nLove that stuff.\n\nEven the spoons are cute.\n\nThey're shaped like little hearts.\n\nYeah.\n\nThis is one my favorites so far.\n\nTime to bring out the big guns.\n\nYeah, so this is the one we've been trying\nto hunt down for a long time.\n\nThis is fried chicken steak (大雞排) and\nit is so popular that there is like a order\n\nlist.\n\nSo we're just waiting for our number.\n\nWe're 253 and the current order I think is\n250 so we've got three more to wait for.\n\nAlright.\n\nBig meal for the big boy.\n\nWhat are you having next Sam?\n\nThis is the chicken steak (大雞排) and\nthis thing is a behemoth.\n\nLike look how big this is.\n\nAnd look how thick it is.\n\nI think it is fresh out of the fryer.\n\nIt is pipping hot.\n\nLike it is actually too hot on my hands.\n\nI have to put the plastic bag around it.\n\nYeah.\n\nAnyways, without further adieu let's try this.\n\nOh and we got the chili version of it too.\n\nYeah, the spicy one.\n\nDon't burn yourself on the wait.\n\nWoah.\n\nYou can see the steam coming off.\n\nOh my gosh that is good.\n\nOh my gosh that is good.\n\nHow was that chicken steak (大雞排)?\n\nPure magic?\n\nPure magic.\n\nIt is so crispy on the outside.\n\nIt tastes like the crunch and then you also\ntaste the spiciness - the chili.\n\nBut then the chicken is so thick and juicy\non the inside.\n\nIt is like that contrast between crunchiness\nand juiciness.\n\nAnd it is so good.\n\nI love this.\n\nI love this.\n\nMmmm.\n\nSo I don't know if you can see this right\nnow but seriously check out the chicken.\n\nIt is such a thick juicy cut.\n\nI know.\n\nYou can just oh.\n\nThere is so much more generous than what I\nthought.\n\nIt is massive.\n\nYou're going to like this.\n\nOh.\n\nHot?\n\nMmmm.\n\nThat is so good.\n\nThe spicy coating on the exterior has got\nthis crunch.\n\nIt is almost like you're having chips.\n\nLike crisps.\n\nI know.\n\nIt is so so good.\n\nAnd that is my favorite savory dish of the\nnight so far.\n\nHow about you?\n\nYeah this is one of the best things we've\nhad tonight.\n\nAnd the price was really reasonable.\n\nSixty five Taiwanese dollars.\n\nSo two dollars.\n\nYeah.\n\nTwo US bucks for that bad boy.\n\nThis giant piece of meat.\n\nLike seriously that is really good value.\n\nImagine going to a restaurant and getting\nthis much meat.\n\nThis much chicken.\n\nAmazing.\n\nIt costs a lot more.\n\nValue for sure.\n\nSo that is a wrap from the market for us.\n\nWe're going to call it a night and head back.\n\nIt has started pouring rain and it is basically\njust masses of people like bumping into each\n\nother with their umbrellas.\n\nSo we're like okay probably time to call it\nquits.\n\nBut we have lots of snacks that we're taking\nback with us.\n\nAnd oh gosh just as we were leaving we made\nthe most horrible mistake.\n\nI wanted to order bubble tea (波霸奶茶)\nwith milk and I got the original without milk\n\nso it is just black tea with tapioca balls.\n\nBut I think there is brown sugar too.\n\nSo it should be sweet.\n\nYeah.\n\nBut it is not what I wanted so I'm so disappointed.\n\nBut anyways that was fun.\n\nWe ate really well so I would definitely say\nthis is a market worth checking out if you're\n\nin Taipei (臺北市).\n\nAnd yeah that was good.\n\nSo if you want to check out this really cool\nnight market in Taipei, Taiwan you're going\n\nto come to Songshan station (松山車站)\nand then you're going to take exit one and\n\nit basically takes you right there.\n\nYou just walk for like a couple of minutes\nand you'll see the market right away.\n\nYeah, and you turn left.\n\nThere is a huge temple at the entrance.\n\nYeah.\n\nSo I mean you can't miss it seriously.\n\nWell good evening, good evening.\n\nTonight the street food adventures continue\nand we are going to be eating at the Ningxia\n\nNight Market (寧夏夜市).\n\nSo this is our third night market here in\nTaipei (臺北市) and I feel like there is\n\nstill a lot of Taiwanese street food we haven't\ntried.\n\nSo we're going to be on a mission to try a\nwhole bunch of new stuff tonight.\n\nLet's check it out.\n\nAnd we've already found our first snack of\nthe night.\n\nTell us.\n\nYeah, so if you look down here we are having\na breaded cheese and shrimp stick apparently.\n\nOh la lah.\n\nAnd there is a lot of Taiwanese seafood snacks\nthat we haven't tried yet so we're just diving\n\nright in to that tonight on our third and\nfinal street food video here.\n\nAlright, so it is fresh out of the deep-fryer.\n\nAnd I must say that holding it in the hand\nI mean it looks really skinny and maybe a\n\nlittle flimsy but it is actually fairly substantial.\n\nLike there is a bit of weight to it in my\nhands.\n\nSo I'm really excited to try this.\n\nOh and they put some honey mustard on the\noutside.\n\nYeah, they had a few different sauces.\n\nLike mayo and stuff.\n\nSo we decided to go with that.\n\nLet's just try it.\n\nOh, wow.\n\nLook at that cheese.\n\nCheesy.\n\nMmmm.\n\nThat tastes quite a bit better than I thought\nit was going to.\n\nUm, really crunchy on the outside and then\nof course you get the gooey cheese.\n\nYou can see it just like coming straight from\nthe stick to my mouth.\n\nAlright, so time for me to try this.\n\nI didn't get any cheese.\n\nHave another bite.\n\nOh you got lots of cheese on that one.\n\nWoah!\n\nLook at that.\n\nGooey gooey cheese.\n\nMy goodness.\n\nIt is mozzarella.\n\nYeah.\n\nSo what do you think?\n\nIt is good.\n\nIt just tastes like breaded shrimp but I mean\nit is nothing fancy.\n\nThis could be like frozen shrimp out of the\nfreezer and into the deep fryer.\n\nWhatever.\n\nBut yeah, it is a nice little snack.\n\nI'm hungry so I'm not complaining.\n\nSo I'm really excited for this snack.\n\nI've tried it before and it has a few different\nnames.\n\nI've heard it be called a Chinese style pizza\n(蔥油餅 - 葱油饼).\n\nYeah, or green onion pancake (蔥油餅 - 葱油饼).\n\nYeah, so and really it is neither a pancake\nnor a pizza.\n\nUm, it is kind of dark here so it is probably\na little bit hard to see but I'll open this.\n\nI would compare it more to a roti.\n\nIt is like this fluffy um flatbread.\n\nAnd look at that.\n\nYou can see the green onions in it.\n\nYeah, it has green onions and you can also\nget it with different fillings.\n\nYou can get it with an omelet.\n\nYeah, or you can get it with melted cheese.\n\nYeah, we tried one with melted cheese a couple\nof days ago.\n\nWhen we were out on a little day trip and\nit was good.\n\nOh man.\n\nHow is that?\n\nThis one has both.\n\nOh really?\n\nYeah.\n\nOh, wow.\n\nThis is really good.\n\nLucky us.\n\nAnd it is really salty.\n\nReally greasy.\n\nProbably not the best for you but it tastes\noh so good.\n\nSo it is my turn.\n\nLet's give it a try.\n\nWoah.\n\nLet's not make out with it now.\n\nI bit in to the egg and the cheese part like\nright where the biggest amount was.\n\nSo it kind of like urgh.\n\nSprayed me in the lip.\n\nBut that is really good.\n\nMmmmm.\n\nI really like this and this is the kind of\nfood that I could eat any time of day.\n\nI could have it for breakfast, lunch, dinner\nor as a snack.\n\nYeah.\n\nAnd it is really cheap.\n\nWe paid 35 Taiwan dollars.\n\n35 so basically one US dollar.\n\nJust slightly more than a US dollar.\n\nSo really good value and really cheap and\nwe're enjoying this right here on the street.\n\nAlright, time to give it back.\n\nGive it back.\n\nSo watching this next snack be prepared was\nquite the spectacle and a little bit scary.\n\nHa, so if you look down here you can basically\nsee that it is cubed meat (火焰骰子牛).\n\nAnd it was cooked by what I like to call the\nflame-thrower.\n\nHahaha.\n\nYeah.\n\nSo he's like grilling it but at the same time\nhe's using the torch to cook it faster.\n\nYeah, exactly.\n\nAnd we've seen this at the other two night\nmarkets so this is something I've wanted to\n\ntry and we're finally getting a chance to\ndo it.\n\nSo yeah, this is awesome.\n\nSo I'm just going to take my little stick\nhere.\n\nMy massive toothpick and try it.\n\nMmmm.\n\nThat is really good.\n\nYeah.\n\nSuper juicy.\n\nI wouldn't call it tender.\n\nIt is a bit of a fatty meat.\n\nYeah.\n\nBut lots of flavor.\n\nDon't choke on it.\n\nPepper.\n\nThe ground pepper is getting stuck in my throat.\n\nOh man.\n\nBut yeah it is really good.\n\nReally good.\n\nI'm losing my voice.\n\nHahaha.\n\nOh man, you sound like the Godfather.\n\nOkay, so time to try this.\n\nThe meat was a little bit fatty so I'm like\ntrying to be meticulous.\n\nLet's see which piece will be the best.\n\nMmmmm.\n\nYou like that?\n\nIt is very juicy but like you mentioned it\nalso a bit chewy.\n\nSo yeah, it is not the softest meat (火焰骰子牛)\nbut it is very flavorful.\n\nAnd I like that we chose a simple dressing.\n\nWe just put black pepper and some sea salt\nso nothing fancy.\n\nYeah because you can get something like teriyaki\nand other things.\n\nOh and how much was that?\n\nThis was a hundred Taiwanese dollars so just\na little bit over three dollars.\n\nAnd this was a small portion.\n\nYou can get bigger ones as well.\n\nSo initial thoughts from this market it is\na lot smaller from the two markets we visited\n\nearlier this week.\n\nShilin (士林夜市) and Raohe (饒河夜市))\nand this one is strictly food.\n\nIt is probably just the length of one block\npedestrian only and yeah it is just little\n\nstands selling food, no clothes, shoes or\nanything like that.\n\nIf you want kids toys there is like a second\nblock that continues behind us but there is\n\nno food there.\n\nSo we're just sticking with street food for\nnow.\n\nAnd when I say pedestrian only I mean that\nbicycles and motorcycles still get through\n\nsomehow.\n\nI'm not sure why.\n\nNi Hao.\n\nPapaya milk.\n\nSmall or large?\n\nSmall please.\n\nOkay, sixty.\n\nSixty.\n\nYep.\n\nAh yes.\n\nThank you.\n\nThank you.\n\nXie xie.\n\nXie xie.\n\nSo we've had a lot of savory treats so far\nso getting a little thirsty.\n\nSo we noticed a place selling papaya milk\nso we're going to give that a try here.\n\nPapaya milk.\n\nI've never heard of that before.\n\nOh.\n\nThat is really good.\n\nYeah?\n\nReally creamy.\n\nIs it milky or more fruity?\n\nUh, it is about half and half.\n\nTo be honest.\n\nYou really taste the papaya.\n\nYou really taste the milkiness of it.\n\nUm, I like that it is sweet but it doesn't\nseem like that added a lot of sugar or any\n\nat all.\n\nYou taste the natural fruit flavor and the\nmilk.\n\nIt is not overwhelming amounts of sugar like\nsay in a milkshake so I like that.\n\nIt tastes more natural.\n\nOne more.\n\nI like that.\n\nAlright, so packaging is pretty cute.\n\nWe've got two little panda bears on top and\nthey also had a lot of different flavors.\n\nThey had like apple milk, avocado milk and\nlike a whole bunch of other fruits so we went\n\nfor papaya.\n\nThis was Sam's decision.\n\nI'm not the biggest fan of papaya so we'll\nsee.\n\nSee if you actually like it or not?\n\nIt is frothy.\n\nYeah.\n\nIt is almost like a milkshake.\n\nIt is but it is not as sweet as a milk shake.\n\nWould you agree?\n\nOkay, that is not bad.\n\nI mean I still don't love papaya.\n\nYou would have got a different flavor.\n\nI would have.\n\nWhich one would you have got?\n\nIf they had strawberry I would have had strawberry.\n\nBut yeah, I like that it is very creamy and\nthick and frothy.\n\nThat is one good thing about the drink.\n\nA different fruit would have made it better.\n\nThis one was my pick.\n\nI saw they had baked potatoes.\n\nAnd I ordered the double cheese potato (王子起司馬鈴薯).\n\nSo she put what looks kind of like a cheese\nwhiz.\n\nLike a melted cheddar.\n\nYeah, and then on top parmesan.\n\nAnd it looks like that might be oregano or\nsome kind of spice.\n\nThere is a lot of cheese going on.\n\nYeah.\n\nAnd this is like steaming.\n\nIt is pipping hot.\n\nPiping hot.\n\nMmmm.\n\nIs it good?\n\nYeah.\n\nVery cheesy.\n\nVery cheesy.\n\nIt is nice.\n\nAnd you can also get it with other toppings.\n\nThey had like ham and corn and whole bunch\nof other things to choose from.\n\nWe went for the double cheese.\n\nWe really like our cheese.\n\nMmmmm.\n\nI really like this angle here because we've\ngot a bearded red haired man right behind\n\nyou.\n\nCheck it out.\n\nAre you serious?\n\nCheck the sign.\n\nHaha.\n\nMy bearding abilities are not that good but\nI can eat well.\n\nI can eat well.\n\nSo let's try this.\n\n*Cough sounds*\n\nWe're both choking on the potato.\n\nI'm choking on the parmesan.\n\nOh.\n\nCough.\n\nAlright, we're good.\n\nWe've both recovered.\n\nMmmm.\n\nWhat do you think?\n\nThat is really cheesy.\n\nYeah.\n\nI mean it is not the best quality cheese (王子起司馬鈴薯)\nbut it does the job.\n\nIt does the job and I mean for the price point\nwas it sixty Taiwan dollars.\n\nSo less than two bucks and it makes a good\nsnack on the street.\n\nSo we are now ready to move on to dessert\nand we are having something called Coffin\n\nbread (府城棺材板) and I've been told\nthis is a dessert that originated in Southern\n\nTaiwan in a particular city.\n\nCan't remember the name now.\n\nUm but it is called Coffin bread (府城棺材板)\nbecause the toast is carved into a little\n\ncoffin and then it is filled.\n\nLook at that.\n\nAnd you can choose all sorts of fillings.\n\nWe chose the tapioca pearls.\n\nYeah because and brown sugar because we just\ncan't get enough of that stuff.\n\nHaha.\n\nSo yeah the toast was deep-fried and then\nafterwards they carved it.\n\nThe preparation was fascinating.\n\nYeah.\n\nAlright, let's give it a try.\n\nIt is nice thick toast too.\n\nIt is thick.\n\nBut you know what?\n\nIt is smaller than what I was expecting.\n\nI thought it was going to be like those giant\nsquare pieces of toast that are like super\n\nthick.\n\nSo let's see.\n\nSo what say you?\n\nIt tastes like deep-fried dough.\n\nHahaha.\n\nDo you taste the tapioca pearls and the brown\nsugar?\n\nNot quite the strong to be honest.\n\nIt is mostly like the taste of the oil and\ndeep-fried bread coming through.\n\nSo.\n\nNot my favorite to be honest.\n\nIt looks really cool on camera but flavor-wise\nit is not my favorite.\n\nMaybe with a different filling.\n\nI'm going to let you try it now.\n\nLet's see what you think.\n\nFirst impressions?\n\nWhat do your taste buds think?\n\nI feel kind of the same way you do.\n\nYeah.\n\nI think it could use a little more of a stronger\ntopping.\n\nYeah but maybe more brown sugar.\n\nBut the Coffin bread (府城棺材板) itself\nis good I would just like to see a different\n\ntopping with a bit more sugar added.\n\nMore sugar.\n\nThat would also go good with ice cream too.\n\nYeah, maybe icing sugar on top or like more\nbrown sugar inside the coffin.\n\nYeah because the tapioca, the pearls, it is\njust a little bit bland inside.\n\nYeah, I do agree with you about that.\n\nYeah, alright.\n\nWell, most of the food has been a hit so far\ntonight but sometimes you just can't win them\n\nall.\n\nSo final thoughts from this market.\n\nWe ate pretty well but in comparison to the\nother two we visited previously.\n\nShilin (士林夜市) and Raohe (饒河夜市))\nI would say this one has a little bit less\n\nvariety to choose because it is smaller so\nI prefer the other two.\n\nWhat about you?\n\nBut I feel like this one is a little bit more\ntraditional so I quite like that.\n\nI think I like it a little bit more than you\nbut it is the kind of place where you just\n\ncome for the food and the experience and it\nis very busy so I think it was fun.\n\nI'd come back again but yeah if you go to\nthe other two night markets which are bigger\n\nand a little more famous you do have more\nfood options definitely.\n\nAlright, Mister give us instructions.\n\nHow do we get there?\n\nSo to get to this Taipei Night Market you're\ngoing to take the red line.\n\nYou're going to get off at Shuanglian (雙連站).\n\nTake exit one, take a left.\n\nYou're going to walk down about two or three\nblocks and you're going to see it on your\n\nleft hand side.\n\nYou can't miss it.\n\nSo that is a wrap.\n\nWe hope you enjoyed our Taiwanese street food\nguide.\n\nNow over to you.\n\nWhat is your favorite Taiwanese street food?\n\nDo you have a favorite night market in Taipei?\n\nBe sure to let us know in the comments below\nand stay tuned for more street food videos\n\non this channel.", "srt": "1\n00:00:02,300 --> 00:00:04,160\nTaiwanese street food is legendary!\n\n2\n00:00:04,160 --> 00:00:09,250\nIn fact, when you think of the best street\nfood in all of Asia Taiwan may very well reign\n\n3\n00:00:09,250 --> 00:00:10,250\nsupreme.\n\n4\n00:00:10,250 --> 00:00:13,350\nAnd if you are looking to sample some of the\nbest Taiwanese street food you'll want to\n\n5\n00:00:13,350 --> 00:00:16,230\nhead to the myriad night markets of Taipei.\n\n6\n00:00:16,230 --> 00:00:18,880\nTaipei street food is as diverse as anything\nyou'll encounter.\n\n7\n00:00:18,880 --> 00:00:20,919\nIn the mood for savoury?\n\n8\n00:00:20,919 --> 00:00:21,919\nSweet?\n\n9\n00:00:21,919 --> 00:00:22,919\nSalty?\n\n10\n00:00:22,919 --> 00:00:23,919\nSour?\n\n11\n00:00:23,919 --> 00:00:24,919\nYou'll find it all.\n\n12\n00:00:24,919 --> 00:00:28,149\nCome join us for our Taiwanese street food\nguide as we visit three of the best night\n\n13\n00:00:28,149 --> 00:00:32,119\nmarkets in Taipei to eat all of the Taiwanese\nstreet food we can gobble up.\n\n14\n00:00:32,119 --> 00:00:33,790\nNow let's get started!\n\n15\n00:00:33,790 --> 00:00:39,800\nAlright, so it has been a few hours since\nwe last ate and tonight we're going out for\n\n16\n00:00:39,800 --> 00:00:41,230\nTaiwanese street food (台灣街頭食品).\n\n17\n00:00:41,230 --> 00:00:44,030\nSo we're heading to the Shilin Night Market\n(士林夜市) and we're going to take the\n\n18\n00:00:44,030 --> 00:00:45,030\nMRT to get there.\n\n19\n00:00:45,030 --> 00:00:46,030\nLet's go eat.\n\n20\n00:00:46,030 --> 00:00:49,469\nSam may be feeling a little bit hangry right\nnow.\n\n21\n00:00:49,469 --> 00:00:53,339\nJust a little bit hangry.\n\n22\n00:00:53,339 --> 00:00:54,880\nLet's ask to be sure.\n\n23\n00:00:54,880 --> 00:00:56,180\nHey Sam?\n\n24\n00:00:56,180 --> 00:00:57,180\nWhat?\n\n25\n00:00:57,180 --> 00:01:00,190\nHow hangry are you on a level from one to\nten?\n\n26\n00:01:00,190 --> 00:01:05,519\nI think I've burst through ten.\n\n27\n00:01:05,519 --> 00:01:08,060\nI'm eleven.\n\n28\n00:01:08,060 --> 00:01:13,480\nSo to get to the Shilin Night Market (士林夜市)\nyou want to take the red line to Jiantan Station\n\n29\n00:01:13,480 --> 00:01:22,810\n(劍潭站) and then take exit 1.\n\n30\n00:01:22,810 --> 00:01:27,660\nSo we have just arrived at the Shilin Night\nMarket (士林夜市) and it is still quite\n\n31\n00:01:27,660 --> 00:01:28,660\nearly.\n\n32\n00:01:28,660 --> 00:01:29,720\nIt is 4:30 PM.\n\n33\n00:01:29,720 --> 00:01:34,600\nMost of the stalls start opening closer to\nfive o'clock and things will only continue\n\n34\n00:01:34,600 --> 00:01:37,100\nto get busier as the night goes on.\n\n35\n00:01:37,100 --> 00:01:40,100\nAnd apparently this market can run until like\none or two in the morning.\n\n36\n00:01:40,100 --> 00:01:42,450\nSo yeah, still very early.\n\n37\n00:01:42,450 --> 00:01:45,530\nWe were hungry so we couldn't wait any longer.\n\n38\n00:01:45,530 --> 00:01:56,660\nSo we are having some kind of Barbecue roll\nwith green onion (黑胡椒豬肉卷) in it.\n\n39\n00:01:56,660 --> 00:01:58,690\nOkay so we are having our first snack of the\nnight.\n\n40\n00:01:58,690 --> 00:02:03,310\nAnd if you have a look over here it is basically\na pork roll and it is filled with green onions\n\n41\n00:02:03,310 --> 00:02:11,120\nand she also asked us if we wanted it spicy\nso she put some powder over it.\n\n42\n00:02:11,120 --> 00:02:13,950\nOf course we said yes.\n\n43\n00:02:13,950 --> 00:02:14,950\nYes.\n\n44\n00:02:14,950 --> 00:02:15,950\nHaha.\n\n45\n00:02:15,950 --> 00:02:16,950\nAlways.\n\n46\n00:02:16,950 --> 00:02:17,950\nSo look at that.\n\n47\n00:02:17,950 --> 00:02:20,180\nOh that looks good.\n\n48\n00:02:20,180 --> 00:02:21,180\nMmmm.\n\n49\n00:02:21,180 --> 00:02:22,180\nOh man.\n\n50\n00:02:22,180 --> 00:02:24,140\nDo you like that?\n\n51\n00:02:24,140 --> 00:02:26,410\nThat is really nice.\n\n52\n00:02:26,410 --> 00:02:27,410\nYeah.\n\n53\n00:02:27,410 --> 00:02:28,410\nI'm so hungry right now.\n\n54\n00:02:28,410 --> 00:02:30,540\nWhat does it taste like because I've never\nhad anything like this before?\n\n55\n00:02:30,540 --> 00:02:32,770\nWell, have a look at it here.\n\n56\n00:02:32,770 --> 00:02:34,540\nIt is filled with green onions.\n\n57\n00:02:34,540 --> 00:02:36,970\nThat is like the main ingredient in the middle.\n\n58\n00:02:36,970 --> 00:02:38,254\nSo you taste both the pork and the green onions.\n\n59\n00:02:38,254 --> 00:02:39,254\nOkay, so Sam's going in.\n\n60\n00:02:39,254 --> 00:02:40,254\nTime for me to try it.\n\n61\n00:02:40,254 --> 00:02:41,254\nMmmm.\n\n62\n00:02:41,254 --> 00:02:48,700\nThat is really good.\n\n63\n00:02:48,700 --> 00:02:51,870\nI like that the green onions give it like\na bit of juiciness.\n\n64\n00:02:51,870 --> 00:02:52,870\nYeah.\n\n65\n00:02:52,870 --> 00:02:53,870\nYeah.\n\n66\n00:02:53,870 --> 00:02:58,960\nAnd the pork is a little bit salty but it\nis not too as spicy as I thought it would\n\n67\n00:02:58,960 --> 00:02:59,960\nbe.\n\n68\n00:02:59,960 --> 00:03:00,960\nYeah.\n\n69\n00:03:00,960 --> 00:03:04,470\nAnd we paid the equivalent of five dollars\nfor this.\n\n70\n00:03:04,470 --> 00:03:05,470\nIt was a bit expensive.\n\n71\n00:03:05,470 --> 00:03:07,810\nA little bit pricy but I mean.\n\n72\n00:03:07,810 --> 00:03:09,470\nIt was 150 Taiwanese Dollars.\n\n73\n00:03:09,470 --> 00:03:12,040\nSo yeah.\n\n74\n00:03:12,040 --> 00:03:21,800\nBut it is good.\n\n75\n00:03:21,800 --> 00:03:25,760\nSo there is one drink I've been wanting to\ntry ever since we got to Taipei (臺北市).\n\n76\n00:03:25,760 --> 00:03:30,040\nI love bubble tea (珍珠奶茶) and apparently\nit originated here so voila.\n\n77\n00:03:30,040 --> 00:03:31,190\nLook at that.\n\n78\n00:03:31,190 --> 00:03:32,340\nLook at that.\n\n79\n00:03:32,340 --> 00:03:36,180\nI got one with brown sugar so you can see\nme mixing it.\n\n80\n00:03:36,180 --> 00:03:37,440\nYou can see the brown sugar.\n\n81\n00:03:37,440 --> 00:03:38,440\nSo good.\n\n82\n00:03:38,440 --> 00:03:42,819\nOn the sides and then you can see the like\nthe pearl tapioca jellies at the bottom.\n\n83\n00:03:42,819 --> 00:03:46,290\nMan, that looks good.\n\n84\n00:03:46,290 --> 00:03:48,030\nOh man.\n\n85\n00:03:48,030 --> 00:03:49,770\nOh man.\n\n86\n00:03:49,770 --> 00:03:50,770\nMmmmm.\n\n87\n00:03:50,770 --> 00:03:52,370\nReal deal?\n\n88\n00:03:52,370 --> 00:03:55,060\nThat is so amazing.\n\n89\n00:03:55,060 --> 00:03:57,380\nI love this drink so so much.\n\n90\n00:03:57,380 --> 00:03:58,790\nIs it nice and sweet?\n\n91\n00:03:58,790 --> 00:03:59,790\nMmmm.\n\n92\n00:03:59,790 --> 00:04:00,849\nWhat can you taste?\n\n93\n00:04:00,849 --> 00:04:07,890\nDon't want to choke on the tapioca balls but\nit is almost syrupy.\n\n94\n00:04:07,890 --> 00:04:09,069\nThe brown sugar.\n\n95\n00:04:09,069 --> 00:04:12,060\nLike it is quite thick.\n\n96\n00:04:12,060 --> 00:04:19,660\nSo you really get that flavor coming through\nand I love that it is made with milk because\n\n97\n00:04:19,660 --> 00:04:20,660\napparently you can just get straight up tea\nand I was like no no no let's go with the\n\n98\n00:04:20,660 --> 00:04:21,660\nclassic.\n\n99\n00:04:21,660 --> 00:04:22,660\nGive me some milk here.\n\n100\n00:04:22,660 --> 00:04:23,660\nThe milk in there.\n\n101\n00:04:23,660 --> 00:04:24,660\nSo yeah, it is so good.\n\n102\n00:04:24,660 --> 00:04:26,919\nSo good.\n\n103\n00:04:26,919 --> 00:04:31,180\nSo Sam just had to get a taste of it as well.\n\n104\n00:04:31,180 --> 00:04:32,629\nOf course.\n\n105\n00:04:32,629 --> 00:04:34,080\nI'm sharing.\n\n106\n00:04:34,080 --> 00:04:35,080\nSharing is caring.\n\n107\n00:04:35,080 --> 00:04:37,090\nSo how much was this one?\n\n108\n00:04:37,090 --> 00:04:38,090\nMmmm.\n\n109\n00:04:38,090 --> 00:04:41,469\nOkay, before I talk about that I just have\nto say how good and sweet that is.\n\n110\n00:04:41,469 --> 00:04:42,469\nYeah.\n\n111\n00:04:42,469 --> 00:04:43,469\nYou really taste the brown sugar.\n\n112\n00:04:43,469 --> 00:04:44,469\nOh man.\n\n113\n00:04:44,469 --> 00:04:46,870\nAnd then you get sucking up all of the jellies.\n\n114\n00:04:46,870 --> 00:04:48,319\nMan, that is good.\n\n115\n00:04:48,319 --> 00:04:52,530\nOkay so that was 50 Taiwan dollars which is\nabout a dollar fifty US.\n\n116\n00:04:52,530 --> 00:04:56,110\nSo yeah that is a nice affordable cheap drink.\n\n117\n00:04:56,110 --> 00:04:57,419\nAnd so worth it.\n\n118\n00:04:57,419 --> 00:04:58,419\nSo worth it.\n\n119\n00:04:58,419 --> 00:04:59,419\nAnd you know what else is cool.\n\n120\n00:04:59,419 --> 00:05:12,229\nThey give you a really thick straw so you\ncan get at your bubbles.\n\n121\n00:05:12,229 --> 00:05:14,009\nYep.\n\n122\n00:05:14,009 --> 00:05:15,789\nExactly.\n\n123\n00:05:15,789 --> 00:05:21,120\nSuck them bubbles.\n\n124\n00:05:21,120 --> 00:05:31,210\nSo for our next Taiwanese street snack we\nare having Taiwan fried chicken (鹹酥雞)\n\n125\n00:05:31,210 --> 00:05:32,599\nand this was quite the process.\n\n126\n00:05:32,599 --> 00:05:38,629\nLike first he took the chicken breaded it,\ndeep-fried it and then he took a pan and added\n\n127\n00:05:38,629 --> 00:05:39,629\nthe sauce.\n\n128\n00:05:39,629 --> 00:05:43,860\nWe got sweet chili and then pan-fried the\nchicken even further in the glaze.\n\n129\n00:05:43,860 --> 00:05:46,870\nAnd are those rice cakes beside it?\n\n130\n00:05:46,870 --> 00:05:49,610\nThese look like these could be little rice\ncakes.\n\n131\n00:05:49,610 --> 00:05:50,610\nYeah.\n\n132\n00:05:50,610 --> 00:05:51,610\nOh wow.\n\n133\n00:05:51,610 --> 00:05:54,460\nAnd then on top of that he sprinkled peanuts\nand sesame seeds.\n\n134\n00:05:54,460 --> 00:05:56,030\nIt looks amazing.\n\n135\n00:05:56,030 --> 00:05:57,030\nYeah.\n\n136\n00:05:57,030 --> 00:06:00,979\nAnd that was one hundred and ten Taiwanese\ndollars so you're looking at about three US\n\n137\n00:06:00,979 --> 00:06:01,979\nbucks for that.\n\n138\n00:06:01,979 --> 00:06:02,979\nA little bit more.\n\n139\n00:06:02,979 --> 00:06:08,960\nA little more than three US.\n\n140\n00:06:08,960 --> 00:06:10,610\nHow is that?\n\n141\n00:06:10,610 --> 00:06:11,610\nMmmm.\n\n142\n00:06:11,610 --> 00:06:12,610\nOh my gosh.\n\n143\n00:06:12,610 --> 00:06:13,610\nGood?\n\n144\n00:06:13,610 --> 00:06:14,610\nIt is so tender but so juicy at the same time.\n\n145\n00:06:14,610 --> 00:06:16,529\nHow about the sauce?\n\n146\n00:06:16,529 --> 00:06:17,529\nSweet.\n\n147\n00:06:17,529 --> 00:06:18,529\nSo sweet.\n\n148\n00:06:18,529 --> 00:06:22,839\nWhich is really good.\n\n149\n00:06:22,839 --> 00:06:24,569\nSo this was Sam's pick tonight.\n\n150\n00:06:24,569 --> 00:06:26,279\nAnd I think you're going to be very pleased.\n\n151\n00:06:26,279 --> 00:06:27,279\nI think I will.\n\n152\n00:06:27,279 --> 00:06:29,020\nOh that is so good.\n\n153\n00:06:29,020 --> 00:06:30,529\nIsn't it?\n\n154\n00:06:30,529 --> 00:06:34,310\nLike you said really tender.\n\n155\n00:06:34,310 --> 00:06:35,310\nYeah.\n\n156\n00:06:35,310 --> 00:06:40,080\nAnd I love the combination of nuts and sesame\nseeds on the outside.\n\n157\n00:06:40,080 --> 00:06:41,080\nYeah.\n\n158\n00:06:41,080 --> 00:06:42,741\nIt gives it a crunch.\n\n159\n00:06:42,741 --> 00:06:43,741\nYeah.\n\n160\n00:06:43,741 --> 00:06:44,741\nMmmm.\n\n161\n00:06:44,741 --> 00:06:45,741\nPerfect combination.\n\n162\n00:06:45,741 --> 00:06:46,741\nAnd it is a bit spicy too.\n\n163\n00:06:46,741 --> 00:06:49,770\nSo if I can offer one piece of advice when\nvisiting this market it would be to come a\n\n164\n00:06:49,770 --> 00:06:51,370\nlittle bit later in the evening.\n\n165\n00:06:51,370 --> 00:06:55,430\nWe arrived around four thirty and it was you\nknow pretty quiet.\n\n166\n00:06:55,430 --> 00:07:00,089\nThings are starting to pickup a little bit\nbut our food options have been a little bit\n\n167\n00:07:00,089 --> 00:07:03,470\nlimited because people are just you know showing\nup and opening their stalls.\n\n168\n00:07:03,470 --> 00:07:04,470\nSo later in the evening is best.\n\n169\n00:07:04,470 --> 00:07:05,470\nThank you.\n\n170\n00:07:05,470 --> 00:07:23,770\nSo Sam is leading the way with this one.\n\n171\n00:07:23,770 --> 00:07:24,770\nWhat are we having next?\n\n172\n00:07:24,770 --> 00:07:25,770\nAlright moment of truth.\n\n173\n00:07:25,770 --> 00:07:27,249\nWe've been playing it kind of tame.\n\n174\n00:07:27,249 --> 00:07:28,490\nPlaying it kind of safe so far.\n\n175\n00:07:28,490 --> 00:07:32,720\nWe're going right in to the classic Taiwanese\nstreet food (台湾街头食品) here.\n\n176\n00:07:32,720 --> 00:07:35,189\nWe are having Stinky Tofu (臭豆腐).\n\n177\n00:07:35,189 --> 00:07:36,189\nOh my.\n\n178\n00:07:36,189 --> 00:07:40,420\nAnd it is funny because we saw this tofu stand\nand we're like is this stinky or not we don't\n\n179\n00:07:40,420 --> 00:07:41,420\nknow.\n\n180\n00:07:41,420 --> 00:07:42,420\nSo I walk up to it and I go.\n\n181\n00:07:42,420 --> 00:07:43,420\nSniff.\n\n182\n00:07:43,420 --> 00:07:44,420\nOh yeah.\n\n183\n00:07:44,420 --> 00:07:45,420\nThat is the real deal.\n\n184\n00:07:45,420 --> 00:07:46,420\nThat is stinky.\n\n185\n00:07:46,420 --> 00:07:47,420\nThat is definitely the real stuff.\n\n186\n00:07:47,420 --> 00:07:50,319\nSo if you've never tried this before I was\nreading on wikipedia earlier this afternoon\n\n187\n00:07:50,319 --> 00:07:55,199\nthat it smells something like stinky feet\nor garbage.\n\n188\n00:07:55,199 --> 00:07:56,199\nRotting garbage.\n\n189\n00:07:56,199 --> 00:07:57,199\nOh my.\n\n190\n00:07:57,199 --> 00:07:59,870\nSo yeah it is strong.\n\n191\n00:07:59,870 --> 00:08:00,870\nI'm going to go take a bite here.\n\n192\n00:08:00,870 --> 00:08:01,870\nYeah.\n\n193\n00:08:01,870 --> 00:08:02,870\nI think there is some cabbage.\n\n194\n00:08:02,870 --> 00:08:04,199\nYou can see it is on a double skewer here.\n\n195\n00:08:04,199 --> 00:08:07,319\nYeah, a double skewers and it has got cabbage\nin the middle.\n\n196\n00:08:07,319 --> 00:08:12,149\nSomewhat like a sandwich.\n\n197\n00:08:12,149 --> 00:08:16,589\nOh my.\n\n198\n00:08:16,589 --> 00:08:20,779\nA little overpowering there.\n\n199\n00:08:20,779 --> 00:08:22,300\nThat is something else.\n\n200\n00:08:22,300 --> 00:08:23,300\nOh.\n\n201\n00:08:23,300 --> 00:08:25,020\nIt is spicy.\n\n202\n00:08:25,020 --> 00:08:26,020\nUm.\n\n203\n00:08:26,020 --> 00:08:27,059\nOh man.\n\n204\n00:08:27,059 --> 00:08:28,789\nI'm keeping my distance.\n\n205\n00:08:28,789 --> 00:08:32,550\nIt is just you really taste the sourness of\nit.\n\n206\n00:08:32,550 --> 00:08:37,860\nAnd the fermented aspect and woah.\n\n207\n00:08:37,860 --> 00:08:40,669\nThat is something that would take a while\nto get used to.\n\n208\n00:08:40,669 --> 00:08:43,500\nI don't think I'm ever going to enjoy this\none to be honest.\n\n209\n00:08:43,500 --> 00:08:45,329\nHow about a second bite to.\n\n210\n00:08:45,329 --> 00:08:46,600\nAlright I'll do one more.\n\n211\n00:08:46,600 --> 00:08:48,329\nI'll do one more.\n\n212\n00:08:48,329 --> 00:08:50,500\nMaybe it'll grow on you.\n\n213\n00:08:50,500 --> 00:08:55,710\nI also kind of want you to eat most of it\nso I will have very little left for myself.\n\n214\n00:08:55,710 --> 00:08:58,800\nSo just go ahead.\n\n215\n00:08:58,800 --> 00:08:59,800\nOh.\n\n216\n00:08:59,800 --> 00:09:01,130\nGo ahead.\n\n217\n00:09:01,130 --> 00:09:02,779\nThat is something.\n\n218\n00:09:02,779 --> 00:09:06,959\nI don't even know how to describe it because\nI've never had anything quite like it before.\n\n219\n00:09:06,959 --> 00:09:07,959\nSo.\n\n220\n00:09:07,959 --> 00:09:08,959\nWow.\n\n221\n00:09:08,959 --> 00:09:09,980\nThat is fascinating.\n\n222\n00:09:09,980 --> 00:09:11,370\nHow much did it cost?\n\n223\n00:09:11,370 --> 00:09:14,250\nThat was only forty five.\n\n224\n00:09:14,250 --> 00:09:15,680\nSo just over a dollar.\n\n225\n00:09:15,680 --> 00:09:17,620\nAbout a dollar thirty or a dollar forty for\nthat.\n\n226\n00:09:17,620 --> 00:09:19,200\nSo it is cheap.\n\n227\n00:09:19,200 --> 00:09:22,610\nAnd you should try it if you're in Taipei\n(臺北市).\n\n228\n00:09:22,610 --> 00:09:24,410\nWhy not right?\n\n229\n00:09:24,410 --> 00:09:25,410\nYep.\n\n230\n00:09:25,410 --> 00:09:34,639\nAnd did I mention that scooters come zipping\naround out of nowhere.\n\n231\n00:09:34,639 --> 00:09:36,970\nOkay.\n\n232\n00:09:36,970 --> 00:09:55,550\nSo after stinky tofu (臭豆腐) comes the\nreward.\n\n233\n00:09:55,550 --> 00:10:07,520\nAlthough that being said I don't deserve a\nreward because I didn't try the tofu.\n\n234\n00:10:07,520 --> 00:10:08,520\nBut we decided to get something sweet instead.\n\n235\n00:10:08,520 --> 00:10:09,520\nThis is for you Sam.\n\n236\n00:10:09,520 --> 00:10:10,520\nI'm going to sample it for you to make sure\nit is okay.\n\n237\n00:10:10,520 --> 00:10:24,550\nSo we got a crepe (蛋餅) with oreo ice cream,\nNutella, banana, whipped cream, chocolate\n\n238\n00:10:24,550 --> 00:10:25,550\npowder.\n\n239\n00:10:25,550 --> 00:10:30,540\nYeah, it was the whole process of making it\nwas pretty fancy.\n\n240\n00:10:30,540 --> 00:10:32,320\nMmmm.\n\n241\n00:10:32,320 --> 00:10:37,660\nHow is that?\n\n242\n00:10:37,660 --> 00:10:39,440\nMmmm.\n\n243\n00:10:39,440 --> 00:10:40,829\nSweet tooth cravings fulfilled?\n\n244\n00:10:40,829 --> 00:10:41,829\nHaha.\n\n245\n00:10:41,829 --> 00:10:42,829\nYou're speechless.\n\n246\n00:10:42,829 --> 00:10:45,850\nThat is how I know it is good.\n\n247\n00:10:45,850 --> 00:10:47,220\nFor your bravery.\n\n248\n00:10:47,220 --> 00:10:50,420\nYou are being awarded an ice cream.\n\n249\n00:10:50,420 --> 00:10:52,000\nThis is my reward here.\n\n250\n00:10:52,000 --> 00:10:54,170\nWhich I've sampled for you.\n\n251\n00:10:54,170 --> 00:10:57,629\nHey don't make out with the ice cream.\n\n252\n00:10:57,629 --> 00:10:58,629\nMmmm.\n\n253\n00:10:58,629 --> 00:10:59,629\nI'm still going to have some more.\n\n254\n00:10:59,629 --> 00:11:03,899\nOh I'm going to be making out with the ice\ncream some more.\n\n255\n00:11:03,899 --> 00:11:05,690\nHey!\n\n256\n00:11:05,690 --> 00:11:07,490\nSam!\n\n257\n00:11:07,490 --> 00:11:08,490\nThat is so mean.\n\n258\n00:11:08,490 --> 00:11:09,490\nIt is all over your lips too.\n\n259\n00:11:09,490 --> 00:11:10,490\nThat is so good.\n\n260\n00:11:10,490 --> 00:11:11,490\nSo decadent.\n\n261\n00:11:11,490 --> 00:11:14,050\nI mean I just got on the second bite a lot\nof Nutella and like woah.\n\n262\n00:11:14,050 --> 00:11:17,850\nWith the ice cream and whipped cream and then\nthe light fluffiness of the crepe.\n\n263\n00:11:17,850 --> 00:11:18,850\nMan, I haven't even.\n\n264\n00:11:18,850 --> 00:11:20,529\nOh yeah it is a good dessert.\n\n265\n00:11:20,529 --> 00:11:21,529\nI haven't had Nutella yet.\n\n266\n00:11:21,529 --> 00:11:25,960\nThat is a nice Taiwanese dessert here.\n\n267\n00:11:25,960 --> 00:11:40,490\nSo we've already had dessert but we thought\n'hey' there is always room for one more.\n\n268\n00:11:40,490 --> 00:11:41,490\nDessert just keeps rolling.\n\n269\n00:11:41,490 --> 00:11:47,050\nAnd this is definitely the most colorful thing\nwe've seen out here at the Shilin Night Market\n\n270\n00:11:47,050 --> 00:11:48,050\n(士林夜市) so far.\n\n271\n00:11:48,050 --> 00:11:49,360\nSo apparently if you can see here.\n\n272\n00:11:49,360 --> 00:11:54,000\nThese are pieces of strawberry that have been\nput on a skewer and these are candied (糖葫蘆)\n\n273\n00:11:54,000 --> 00:11:55,950\nor called a toffee kind of fruit.\n\n274\n00:11:55,950 --> 00:11:56,950\nYeah.\n\n275\n00:11:56,950 --> 00:12:00,860\nAnd you also notice sweet tomatoes and also\nplums as well.\n\n276\n00:12:00,860 --> 00:12:01,860\nYeah.\n\n277\n00:12:01,860 --> 00:12:02,860\nWe decided to go with strawberry.\n\n278\n00:12:02,860 --> 00:12:03,860\nYeah.\n\n279\n00:12:03,860 --> 00:12:04,860\nSo let's try that here.\n\n280\n00:12:04,860 --> 00:12:07,100\nI'm going to try eating a whole one.\n\n281\n00:12:07,100 --> 00:12:08,100\nOh my.\n\n282\n00:12:08,100 --> 00:12:09,100\nOh wow.\n\n283\n00:12:09,100 --> 00:12:11,240\nIt is like properly hard on the outside.\n\n284\n00:12:11,240 --> 00:12:12,240\nMmmm.\n\n285\n00:12:12,240 --> 00:12:13,240\nOkay.\n\n286\n00:12:13,240 --> 00:12:14,509\nOh wow.\n\n287\n00:12:14,509 --> 00:12:15,509\nMmmm.\n\n288\n00:12:15,509 --> 00:12:19,060\nThat is like a super quenching.\n\n289\n00:12:19,060 --> 00:12:23,290\nThat is like a super crunchy sweet glaze on\nthe outside.\n\n290\n00:12:23,290 --> 00:12:24,399\nMmmm.\n\n291\n00:12:24,399 --> 00:12:27,750\nAnd the fruit extra juicy on the inside.\n\n292\n00:12:27,750 --> 00:12:28,970\nIs it warm fruit?\n\n293\n00:12:28,970 --> 00:12:29,970\nIt is.\n\n294\n00:12:29,970 --> 00:12:31,439\nYou can tell it has been like warmed up.\n\n295\n00:12:31,439 --> 00:12:32,509\nCooked up a little bit.\n\n296\n00:12:32,509 --> 00:12:33,509\nYeah.\n\n297\n00:12:33,509 --> 00:12:36,819\nIt kind of tastes like if you've ever had\nstrawberry shortcake the way the strawberries\n\n298\n00:12:36,819 --> 00:12:38,480\nare kind of a little bit warm like that.\n\n299\n00:12:38,480 --> 00:12:39,480\nOh yeah.\n\n300\n00:12:39,480 --> 00:12:40,480\nBeing placed next to a cake.\n\n301\n00:12:40,480 --> 00:12:41,550\nLook at that color.\n\n302\n00:12:41,550 --> 00:12:43,189\nIt is so good.\n\n303\n00:12:43,189 --> 00:12:44,639\nRuby red.\n\n304\n00:12:44,639 --> 00:12:50,430\nWe forgot to take a picture.\n\n305\n00:12:50,430 --> 00:12:51,430\nMmmm.\n\n306\n00:12:51,430 --> 00:12:53,029\nAnd you know what?\n\n307\n00:12:53,029 --> 00:12:56,140\nA tomato snuck into the mix.\n\n308\n00:12:56,140 --> 00:12:57,140\nLook.\n\n309\n00:12:57,140 --> 00:12:58,209\nAre you serious?\n\n310\n00:12:58,209 --> 00:12:59,770\nStrawberry, strawberry, tomato.\n\n311\n00:12:59,770 --> 00:13:00,850\nWhere is the tomato?\n\n312\n00:13:00,850 --> 00:13:01,850\nThe little one.\n\n313\n00:13:01,850 --> 00:13:02,850\nOh wow.\n\n314\n00:13:02,850 --> 00:13:03,850\nAh.\n\n315\n00:13:03,850 --> 00:13:04,850\nYou've gotta bite hard.\n\n316\n00:13:04,850 --> 00:13:05,850\nYep.\n\n317\n00:13:05,850 --> 00:13:06,850\nYep.\n\n318\n00:13:06,850 --> 00:13:07,850\nOh, look.\n\n319\n00:13:07,850 --> 00:13:08,850\nIt is seeping all over the place.\n\n320\n00:13:08,850 --> 00:13:09,850\nHahaha.\n\n321\n00:13:09,850 --> 00:13:10,850\nWhoopsies.\n\n322\n00:13:10,850 --> 00:13:11,850\nOh my gosh.\n\n323\n00:13:11,850 --> 00:13:12,850\nSo what do you think?\n\n324\n00:13:12,850 --> 00:13:13,880\nI'm making a mess on someone's storefront.\n\n325\n00:13:13,880 --> 00:13:16,950\nDo you like it?\n\n326\n00:13:16,950 --> 00:13:26,050\nYeah, it is good.\n\n327\n00:13:26,050 --> 00:13:39,699\nBut we better run off now.\n\n328\n00:13:39,699 --> 00:13:41,411\nSo that is a wrap from Shilin Night Market\n(士林夜市).\n\n329\n00:13:41,411 --> 00:13:44,639\nWe really enjoyed eating all of the different\nTaiwanese street food (臺灣菜) and we're\n\n330\n00:13:44,639 --> 00:13:47,689\ngoing to be eating up at a lot more night\nmarkets here in Taipei (臺北市) so stay\n\n331\n00:13:47,689 --> 00:13:48,689\ntuned for that.\n\n332\n00:13:48,689 --> 00:13:50,550\nGreetings from Taipei, Taiwan.\n\n333\n00:13:50,550 --> 00:13:52,779\nAnother day and another night market.\n\n334\n00:13:52,779 --> 00:13:53,939\nAnd we brought our appetite.\n\n335\n00:13:53,939 --> 00:13:57,700\nToday we are visiting the Raohe Night Market\n(饒河夜市) and they are renown for their\n\n336\n00:13:57,700 --> 00:13:58,700\nstreet food.\n\n337\n00:13:58,700 --> 00:14:01,550\nIf you want to have street food this is the\none market you need to visit.\n\n338\n00:14:01,550 --> 00:14:05,079\nAnd earlier this week we visited Shilin market\n(士林夜市) where we got to try a few different\n\n339\n00:14:05,079 --> 00:14:06,079\ntreats.\n\n340\n00:14:06,079 --> 00:14:07,079\nYeah.\n\n341\n00:14:07,079 --> 00:14:08,251\nBut we're on the lookout for more Taiwanese\nstreet food (Xiaochi - 小吃).\n\n342\n00:14:08,251 --> 00:14:12,360\nIt is all about the food tonight.\n\n343\n00:14:12,360 --> 00:14:22,069\nLet's go eat.\n\n344\n00:14:22,069 --> 00:14:27,579\nOkay so we found our first snack of the night.\n\n345\n00:14:27,579 --> 00:14:29,170\nBefore we even entered the market.\n\n346\n00:14:29,170 --> 00:14:31,899\nYeah, so we're trying a pork bun (胡椒餅)\nthat was cooked in the oven.\n\n347\n00:14:31,899 --> 00:14:34,470\nAnd this is just freshly made so really exciting.\n\n348\n00:14:34,470 --> 00:14:35,639\nIt is like pipping hot.\n\n349\n00:14:35,639 --> 00:14:37,050\nI can feel it warm in my hands.\n\n350\n00:14:37,050 --> 00:14:44,610\nAnd it was cooked in what resembled like one\nof those Indian tandoori ovens where the bread\n\n351\n00:14:44,610 --> 00:14:45,610\njust sticks to the side.\n\n352\n00:14:45,610 --> 00:14:47,600\nThat is really good.\n\n353\n00:14:47,600 --> 00:14:50,249\nAnd this is filled with pork and chives.\n\n354\n00:14:50,249 --> 00:14:55,899\nSo I'm not getting a lot of pork on the first\nbite but it is very thick and condensed.\n\n355\n00:14:55,899 --> 00:14:56,990\nSo very doughy.\n\n356\n00:14:56,990 --> 00:15:00,930\nLet's see if we can get a better look.\n\n357\n00:15:00,930 --> 00:15:05,259\nAlright, so we've finally made it to the point\nwhere I can get some meat here.\n\n358\n00:15:05,259 --> 00:15:06,259\nAlright.\n\n359\n00:15:06,259 --> 00:15:07,259\nMmmm.\n\n360\n00:15:07,259 --> 00:15:08,259\nBite number two.\n\n361\n00:15:08,259 --> 00:15:09,259\nOh yeah.\n\n362\n00:15:09,259 --> 00:15:10,440\nNice big piece of pork.\n\n363\n00:15:10,440 --> 00:15:12,380\nA big piece of pork.\n\n364\n00:15:12,380 --> 00:15:13,380\nWhat?\n\n365\n00:15:13,380 --> 00:15:14,380\nIs it ground pork?\n\n366\n00:15:14,380 --> 00:15:15,380\nIt is ground pork.\n\n367\n00:15:15,380 --> 00:15:17,290\nIt is ground pork.\n\n368\n00:15:17,290 --> 00:15:18,290\nMmmm.\n\n369\n00:15:18,290 --> 00:15:22,529\nThe pork is a little bit sweet and also a\nlittle bit spicy.\n\n370\n00:15:22,529 --> 00:15:24,370\nBut the dough is savory and salty.\n\n371\n00:15:24,370 --> 00:15:25,920\nIt is a nice contrast.\n\n372\n00:15:25,920 --> 00:15:27,600\nIt tastes really good.\n\n373\n00:15:27,600 --> 00:15:28,930\nAnd it was also really cheap.\n\n374\n00:15:28,930 --> 00:15:33,870\nIt was only fifty Taiwan dollars which is\nI think about a dollar fifty.\n\n375\n00:15:33,870 --> 00:15:35,980\nA little bit more than a dollar fifty US.\n\n376\n00:15:35,980 --> 00:15:41,080\nSo Sam got the giant pork bun but they also\nhave options for vegetarians in the form of\n\n377\n00:15:41,080 --> 00:15:42,080\nmini-buns.\n\n378\n00:15:42,080 --> 00:15:43,080\nSo I'm going to try that one.\n\n379\n00:15:43,080 --> 00:15:44,080\nLook at it.\n\n380\n00:15:44,080 --> 00:15:45,080\nYeah.\n\n381\n00:15:45,080 --> 00:15:46,080\nCovered in sesame seeds.\n\n382\n00:15:46,080 --> 00:15:47,080\nThat was just stuffed at the bottom of our\npackage.\n\n383\n00:15:47,080 --> 00:15:48,080\nSo pretty cool.\n\n384\n00:15:48,080 --> 00:15:49,080\nThere you go.\n\n385\n00:15:49,080 --> 00:15:50,080\nIt is just the chives.\n\n386\n00:15:50,080 --> 00:15:51,829\nThat is all that is in it.\n\n387\n00:15:51,829 --> 00:15:54,110\nThat is your vegetable.\n\n388\n00:15:54,110 --> 00:15:55,250\nThe chives.\n\n389\n00:15:55,250 --> 00:15:56,959\nThe green onions.\n\n390\n00:15:56,959 --> 00:15:58,670\nIs it tasty?\n\n391\n00:15:58,670 --> 00:15:59,810\nReally tasty.\n\n392\n00:15:59,810 --> 00:16:02,009\nAnd I like that it is a small bite.\n\n393\n00:16:02,009 --> 00:16:04,309\nAnd I like that is was a bonus.\n\n394\n00:16:04,309 --> 00:16:05,309\nWe didn't pay for it.\n\n395\n00:16:05,309 --> 00:16:06,309\nOr I feel like we didn't pay for it.\n\n396\n00:16:06,309 --> 00:16:10,059\nIt was just like stuffed in the bottom of\nthe bag.\n\n397\n00:16:10,059 --> 00:16:19,079\nWe like free things.\n\n398\n00:16:19,079 --> 00:16:25,839\nWhat is next?\n\n399\n00:16:25,839 --> 00:16:31,630\nOkay, next we're having something sweet so\nwe stopped at Anna's egg tart (蛋撻).\n\n400\n00:16:31,630 --> 00:16:36,180\nAnd these are like the miniature egg tarts\n(蛋撻) that you might find in Portugal or\n\n401\n00:16:36,180 --> 00:16:37,699\nHong Kong or Macau.\n\n402\n00:16:37,699 --> 00:16:41,540\nExcept these are like mini bites that you\ncan just pop them right in.\n\n403\n00:16:41,540 --> 00:16:42,639\nYeah, you can pop them in.\n\n404\n00:16:42,639 --> 00:16:43,860\nOne each.\n\n405\n00:16:43,860 --> 00:16:44,860\nMmmm.\n\n406\n00:16:44,860 --> 00:16:47,420\nHow is that?\n\n407\n00:16:47,420 --> 00:16:50,980\nThat is really nice.\n\n408\n00:16:50,980 --> 00:16:56,939\nIt is like creamy and smooth and custardy.\n\n409\n00:16:56,939 --> 00:16:58,230\nIt is really good.\n\n410\n00:16:58,230 --> 00:16:59,279\nI'll have this one too.\n\n411\n00:16:59,279 --> 00:17:00,279\nHey!\n\n412\n00:17:00,279 --> 00:17:01,279\nHahaha.\n\n413\n00:17:01,279 --> 00:17:02,279\nThat is so mean.\n\n414\n00:17:02,279 --> 00:17:03,600\nI'm not sure this is going to be enough for\nSam the giant.\n\n415\n00:17:03,600 --> 00:17:04,760\nShow us that tiny little.\n\n416\n00:17:04,760 --> 00:17:06,160\nLook at how small that is.\n\n417\n00:17:06,160 --> 00:17:07,280\nThese are really mini.\n\n418\n00:17:07,280 --> 00:17:08,839\nWhen they said they were mini they weren't\nkidding.\n\n419\n00:17:08,839 --> 00:17:10,800\nBut I love these.\n\n420\n00:17:10,800 --> 00:17:13,280\nLike you've said I've had them in Portugal,\nI've had them in Hong Kong.\n\n421\n00:17:13,280 --> 00:17:17,300\nI've had them in Macau so really cool to try\negg tarts here in Taiwan.\n\n422\n00:17:17,300 --> 00:17:18,300\nYeah.\n\n423\n00:17:18,300 --> 00:17:20,020\nBig enough to fill a cavity, right Sam?\n\n424\n00:17:20,020 --> 00:17:21,020\nMmmm.\n\n425\n00:17:21,020 --> 00:17:22,020\nOh man.\n\n426\n00:17:22,020 --> 00:17:23,700\nWhat do you think?\n\n427\n00:17:23,700 --> 00:17:24,840\nThat is really good.\n\n428\n00:17:24,840 --> 00:17:26,920\nThe thing I really like about it is that it\nis really creamy and sweet.\n\n429\n00:17:26,920 --> 00:17:30,020\nI can tell that those are freshly made because\nit is still warm.\n\n430\n00:17:30,020 --> 00:17:31,020\nYeah.\n\n431\n00:17:31,020 --> 00:17:32,020\nMmmm.\n\n432\n00:17:32,020 --> 00:17:33,020\nAnd they were so cheap.\n\n433\n00:17:33,020 --> 00:17:34,020\nFlaky pastry.\n\n434\n00:17:34,020 --> 00:17:35,020\nHow much did we pay?\n\n435\n00:17:35,020 --> 00:17:36,020\nThey were only twenty each.\n\n436\n00:17:36,020 --> 00:17:38,800\nSo you're talking like just over a dollar\nUS for us to both have.\n\n437\n00:17:38,800 --> 00:17:41,270\nMaybe like a dollar twenty.\n\n438\n00:17:41,270 --> 00:17:42,270\nReally really good.\n\n439\n00:17:42,270 --> 00:17:43,270\nNice little bite.\n\n440\n00:17:43,270 --> 00:17:44,890\nBut yeah that is not going to fill me up.\n\n441\n00:17:44,890 --> 00:17:47,390\nAlright, let's keep moving.\n\n442\n00:17:47,390 --> 00:17:48,640\nRed bean.\n\n443\n00:17:48,640 --> 00:17:49,640\nOkay.\n\n444\n00:17:49,640 --> 00:17:50,640\n(Speaking Chinese)\n\n445\n00:17:50,640 --> 00:17:56,900\nAnd now it is time for a mystery sample that\ncaught our eye but we have no idea what it\n\n446\n00:17:56,900 --> 00:17:57,900\nis.\n\n447\n00:17:57,900 --> 00:17:58,900\nWe're being a little adventurous here.\n\n448\n00:17:58,900 --> 00:17:59,900\nWe have no idea what this is.\n\n449\n00:17:59,900 --> 00:18:01,650\nIt is cold in the hand.\n\n450\n00:18:01,650 --> 00:18:02,960\nAnd it feels kind of slimy.\n\n451\n00:18:02,960 --> 00:18:07,850\nAnd we got ten of these for thirty five Taiwan\ndollars so that is just over one US dollar.\n\n452\n00:18:07,850 --> 00:18:09,380\nSo let's just hop right in and try it.\n\n453\n00:18:09,380 --> 00:18:11,800\nUm, I think I heard him say red bean.\n\n454\n00:18:11,800 --> 00:18:14,590\nYes, one of these are red bean.\n\n455\n00:18:14,590 --> 00:18:15,870\nAnd this was sitting on ice.\n\n456\n00:18:15,870 --> 00:18:18,290\nIt looks like a dessert that was sitting on\nice.\n\n457\n00:18:18,290 --> 00:18:19,290\nMmmm.\n\n458\n00:18:19,290 --> 00:18:20,290\nOkay.\n\n459\n00:18:20,290 --> 00:18:21,290\nSweet.\n\n460\n00:18:21,290 --> 00:18:22,290\nYeah.\n\n461\n00:18:22,290 --> 00:18:25,040\nThe red beans obviously has some sugar added\nto it.\n\n462\n00:18:25,040 --> 00:18:30,440\nAnd if I had to guess I think it is something\nthe consistency is sort of like a rice cake\n\n463\n00:18:30,440 --> 00:18:31,440\non the outside.\n\n464\n00:18:31,440 --> 00:18:33,650\nDo you think it is like a miniature mochi\nball (麻糍 - 麻糬), maybe?\n\n465\n00:18:33,650 --> 00:18:34,650\nIt could be.\n\n466\n00:18:34,650 --> 00:18:37,130\nIt might be little mochi balls (麻糍 - 麻糬).\n\n467\n00:18:37,130 --> 00:18:38,720\nQuality control.\n\n468\n00:18:38,720 --> 00:18:40,310\nQuality control.\n\n469\n00:18:40,310 --> 00:18:41,310\nMmmm.\n\n470\n00:18:41,310 --> 00:18:42,430\nIs it passing quality control?\n\n471\n00:18:42,430 --> 00:18:43,430\nIt is.\n\n472\n00:18:43,430 --> 00:18:44,430\nI like it.\n\n473\n00:18:44,430 --> 00:18:47,790\nIt is kind of like a I would consider it to\nbe a little bit more like a dessert than.\n\n474\n00:18:47,790 --> 00:18:49,320\nIt is definitely not savory.\n\n475\n00:18:49,320 --> 00:18:50,320\nIt is sweet.\n\n476\n00:18:50,320 --> 00:18:51,320\nGood stuff.\n\n477\n00:18:51,320 --> 00:18:55,230\nMy hand is actually freezing holding this\nbag because it has chunks of ice in it.\n\n478\n00:18:55,230 --> 00:18:56,990\nUm, but I'm going to try a different one.\n\n479\n00:18:56,990 --> 00:18:58,630\nSam was having the red bean.\n\n480\n00:18:58,630 --> 00:19:00,980\nAnd this is another mystery one.\n\n481\n00:19:00,980 --> 00:19:01,980\nIt is yellow.\n\n482\n00:19:01,980 --> 00:19:02,980\nI have no idea.\n\n483\n00:19:02,980 --> 00:19:07,550\nThe lady was trying to explain what it was\nbut I don't get it.\n\n484\n00:19:07,550 --> 00:19:08,550\nWe didn't catch.\n\n485\n00:19:08,550 --> 00:19:10,210\nWe didn't catch it.\n\n486\n00:19:10,210 --> 00:19:17,230\nDoes it taste like anything familiar?\n\n487\n00:19:17,230 --> 00:19:18,400\nNo?\n\n488\n00:19:18,400 --> 00:19:22,680\nIt has like the texture of bean paste.\n\n489\n00:19:22,680 --> 00:19:24,120\nYeah.\n\n490\n00:19:24,120 --> 00:19:28,450\nWhite bean paste?\n\n491\n00:19:28,450 --> 00:19:32,895\nIs there such a thing as a white bean?\n\n492\n00:19:32,895 --> 00:19:33,895\nHahaha.\n\n493\n00:19:33,895 --> 00:19:34,895\nI don't know.\n\n494\n00:19:34,895 --> 00:19:35,895\nIt is good though.\n\n495\n00:19:35,895 --> 00:19:36,895\nIt reminds me a lot of red bean paste just\ndifferent color.\n\n496\n00:19:36,895 --> 00:19:38,470\nBut it is sweet.\n\n497\n00:19:38,470 --> 00:19:43,620\nAnd it is cold.\n\n498\n00:19:43,620 --> 00:19:55,620\nMy hands are so cold right now.\n\n499\n00:19:55,620 --> 00:20:01,950\nSo this next snack was purchased solely for\nits cute factor.\n\n500\n00:20:01,950 --> 00:20:04,121\nLet's take a look in the the bag.\n\n501\n00:20:04,121 --> 00:20:08,490\nThey're like these little egg waffles (雞蛋仔)\nor pancakes shaped like a cartoon.\n\n502\n00:20:08,490 --> 00:20:11,560\nSo here I've got Sponge Bob Square Pants.\n\n503\n00:20:11,560 --> 00:20:14,420\nLet's see who else is in there.\n\n504\n00:20:14,420 --> 00:20:15,970\nWe've got this is like a Pokemon.\n\n505\n00:20:15,970 --> 00:20:17,170\nThat is a Pokemon.\n\n506\n00:20:17,170 --> 00:20:18,940\nI don't really follow it.\n\n507\n00:20:18,940 --> 00:20:19,940\nI have no idea.\n\n508\n00:20:19,940 --> 00:20:24,640\nIf you guys follow Pokemon tell us who it\nis.\n\n509\n00:20:24,640 --> 00:20:26,340\nAnd if it a Pokemon.\n\n510\n00:20:26,340 --> 00:20:27,340\nHahaha.\n\n511\n00:20:27,340 --> 00:20:29,410\nThis looks like a cow with giant nostrils.\n\n512\n00:20:29,410 --> 00:20:30,840\nNo, that is panda bear.\n\n513\n00:20:30,840 --> 00:20:32,260\nThat is a panda bear.\n\n514\n00:20:32,260 --> 00:20:33,620\nAnyways let's try it and see what it is like.\n\n515\n00:20:33,620 --> 00:20:36,860\nA cow with giant nostrils.\n\n516\n00:20:36,860 --> 00:20:37,860\nNice.\n\n517\n00:20:37,860 --> 00:20:40,790\nOh how is that?\n\n518\n00:20:40,790 --> 00:20:41,790\nOkay.\n\n519\n00:20:41,790 --> 00:20:43,370\nSo no filling whatsoever.\n\n520\n00:20:43,370 --> 00:20:47,250\nBut it is super light and fluffy and it has\nlike pockets of air inside.\n\n521\n00:20:47,250 --> 00:20:48,250\nIs it sweet?\n\n522\n00:20:48,250 --> 00:20:49,250\nIt is pretty nice.\n\n523\n00:20:49,250 --> 00:20:51,130\nThis would be good with ice cream.\n\n524\n00:20:51,130 --> 00:20:52,260\nOh, it is sweet.\n\n525\n00:20:52,260 --> 00:20:53,260\nOh yeah.\n\n526\n00:20:53,260 --> 00:20:54,260\nIt is like cake.\n\n527\n00:20:54,260 --> 00:20:55,260\nFluffy cake.\n\n528\n00:20:55,260 --> 00:20:56,520\nOkay Sam, who will you be devouring tonight?\n\n529\n00:20:56,520 --> 00:21:00,230\nSo I'm going to bite in to Sponge Bob here.\n\n530\n00:21:00,230 --> 00:21:01,320\nSponge Bob.\n\n531\n00:21:01,320 --> 00:21:02,410\nSquare Pants.\n\n532\n00:21:02,410 --> 00:21:04,340\nThose are really good.\n\n533\n00:21:04,340 --> 00:21:05,340\nThey're freshly made.\n\n534\n00:21:05,340 --> 00:21:07,530\nThat is what I'm loving about this night market\nso far.\n\n535\n00:21:07,530 --> 00:21:09,590\nEverything we've had has been pipping hot.\n\n536\n00:21:09,590 --> 00:21:10,590\nFreshly made.\n\n537\n00:21:10,590 --> 00:21:11,590\nGotta love that.\n\n538\n00:21:11,590 --> 00:21:12,590\nAnd it was cheap too.\n\n539\n00:21:12,590 --> 00:21:14,750\nSo we paid forty five Taiwan dollars for this\none.\n\n540\n00:21:14,750 --> 00:21:16,810\nWhich is less than one dollar and fifty cents\nUS.\n\n541\n00:21:16,810 --> 00:21:18,390\nSo and we got five.\n\n542\n00:21:18,390 --> 00:21:19,751\nWe got five of them.\n\n543\n00:21:19,751 --> 00:21:20,751\nYeah.\n\n544\n00:21:20,751 --> 00:21:22,740\nWe'll be snacking on these for a while.\n\n545\n00:21:22,740 --> 00:21:25,040\nAlright.\n\n546\n00:21:25,040 --> 00:21:32,920\nPlease put the whole cookie deep in your mouth\nand chew it.\n\n547\n00:21:32,920 --> 00:21:34,160\nSo what are you having Audrey?\n\n548\n00:21:34,160 --> 00:21:35,160\nIt is smoking.\n\n549\n00:21:35,160 --> 00:21:36,160\nSmoking cookie.\n\n550\n00:21:36,160 --> 00:21:40,310\nI have to put this whole thing in my mouth,\nchew with my teeth and not with my tongue.\n\n551\n00:21:40,310 --> 00:21:41,310\nAlright.\n\n552\n00:21:41,310 --> 00:21:42,310\nWoah!\n\n553\n00:21:42,310 --> 00:21:43,310\nIt is smoking out of your mouth.\n\n554\n00:21:43,310 --> 00:21:44,310\nHaha.\n\n555\n00:21:44,310 --> 00:21:45,310\nYou look like a dragon.\n\n556\n00:21:45,310 --> 00:21:46,310\nHaha.\n\n557\n00:21:46,310 --> 00:21:47,310\nIs it good?\n\n558\n00:21:47,310 --> 00:21:48,310\nIt is cold.\n\n559\n00:21:48,310 --> 00:21:49,310\nIt is ice.\n\n560\n00:21:49,310 --> 00:21:50,310\nOh wow.\n\n561\n00:21:50,310 --> 00:21:51,310\nIt kind of gets stuck to your tongue.\n\n562\n00:21:51,310 --> 00:21:59,140\nThat is why they tell you to eat it with your\nteeth and eat it fast.\n\n563\n00:21:59,140 --> 00:22:08,310\nBecause it wants to get stuck to your tongue.\n\n564\n00:22:08,310 --> 00:22:15,720\nSo you probably just saw me try a smoking\ncookie.\n\n565\n00:22:15,720 --> 00:22:18,350\nWe also got some ice cream from the same place.\n\n566\n00:22:18,350 --> 00:22:21,450\nThis is called Smoking Molecule ice cream.\n\n567\n00:22:21,450 --> 00:22:26,680\nI got the bubble tea (波霸奶茶) flavor\nand this is the bubble tea sauce in a syringe.\n\n568\n00:22:26,680 --> 00:22:27,950\nAn injection of it.\n\n569\n00:22:27,950 --> 00:22:28,950\nAn injection.\n\n570\n00:22:28,950 --> 00:22:29,950\nLet me inject that.\n\n571\n00:22:29,950 --> 00:22:31,810\nHe said do it slowly.\n\n572\n00:22:31,810 --> 00:22:33,650\nThere we go.\n\n573\n00:22:33,650 --> 00:22:34,650\nThat looks good.\n\n574\n00:22:34,650 --> 00:22:36,050\nAnd it has the pearls.\n\n575\n00:22:36,050 --> 00:22:38,020\nThis is bubble tea (波霸奶茶) which I\nlove.\n\n576\n00:22:38,020 --> 00:22:42,020\nLet's see is this going to make me smoke as\nwell?\n\n577\n00:22:42,020 --> 00:22:43,670\nLike this ice cream is super cold.\n\n578\n00:22:43,670 --> 00:22:45,140\nIt was so cold it was freezing.\n\n579\n00:22:45,140 --> 00:22:46,140\nI don't know what they're putting into it.\n\n580\n00:22:46,140 --> 00:22:47,140\nLet's try.\n\n581\n00:22:47,140 --> 00:22:48,140\nMmmm.\n\n582\n00:22:48,140 --> 00:22:49,140\nHow is that?\n\n583\n00:22:49,140 --> 00:22:51,330\nHa!\n\n584\n00:22:51,330 --> 00:22:57,420\nIt is not making me smoke.\n\n585\n00:22:57,420 --> 00:22:58,420\nNo smoke this time.\n\n586\n00:22:58,420 --> 00:23:00,450\nNo smoke this time but the ice cream is really\ngood.\n\n587\n00:23:00,450 --> 00:23:04,770\nIt is dripping down the sides but it is tasty.\n\n588\n00:23:04,770 --> 00:23:05,770\nMmmmm.\n\n589\n00:23:05,770 --> 00:23:06,770\nYeah.\n\n590\n00:23:06,770 --> 00:23:09,220\nThat place was a lot of fun.\n\n591\n00:23:09,220 --> 00:23:12,500\nIt is kind of like a performance while they're\nmaking your food.\n\n592\n00:23:12,500 --> 00:23:13,580\nYeah, that is what I thought too.\n\n593\n00:23:13,580 --> 00:23:17,760\nI thought it was just fascinating to see how\nit was made and just it is such a charismatic\n\n594\n00:23:17,760 --> 00:23:20,470\nperformance and a lot of attention to detail.\n\n595\n00:23:20,470 --> 00:23:21,550\nA lot of fun.\n\n596\n00:23:21,550 --> 00:23:23,320\nIt is called Cooler Bear (酷樂熊).\n\n597\n00:23:23,320 --> 00:23:24,320\nYeah.\n\n598\n00:23:24,320 --> 00:23:25,320\nDefinitely check this one out.\n\n599\n00:23:25,320 --> 00:23:26,320\nYes.\n\n600\n00:23:26,320 --> 00:23:27,610\nOne of our coolest things yet.\n\n601\n00:23:27,610 --> 00:23:29,830\nThe sugar high continues.\n\n602\n00:23:29,830 --> 00:23:36,540\nYeah, we've had a really imbalanced ah ratio\nof sugary things versus savory things so I\n\n603\n00:23:36,540 --> 00:23:39,460\nthink after this we're going to have to hit\nup some savory stuff for sure.\n\n604\n00:23:39,460 --> 00:23:40,460\nYeah.\n\n605\n00:23:40,460 --> 00:23:41,460\nAlright.\n\n606\n00:23:41,460 --> 00:23:42,460\nLet's try that.\n\n607\n00:23:42,460 --> 00:23:43,470\nAnd it is also starting to rain here at the\nmarket.\n\n608\n00:23:43,470 --> 00:23:44,470\nMmmm.\n\n609\n00:23:44,470 --> 00:23:46,370\nSo you can probably notice a few droplets\non the camera.\n\n610\n00:23:46,370 --> 00:23:48,900\nOh that has got a nice really rich flavor.\n\n611\n00:23:48,900 --> 00:23:53,730\nIt almost it does taste like bubble tea (波霸奶茶)\nbut it also tastes a bit like a coffee flavor\n\n612\n00:23:53,730 --> 00:23:54,730\nto me as well.\n\n613\n00:23:54,730 --> 00:23:55,730\nYeah.\n\n614\n00:23:55,730 --> 00:23:56,730\nYeah.\n\n615\n00:23:56,730 --> 00:23:57,730\nI noticed that too.\n\n616\n00:23:57,730 --> 00:23:58,730\nDid you notice that too?\n\n617\n00:23:58,730 --> 00:23:59,730\nYeah.\n\n618\n00:23:59,730 --> 00:24:00,730\nMmmm.\n\n619\n00:24:00,730 --> 00:24:01,730\nLove that.\n\n620\n00:24:01,730 --> 00:24:02,730\nLove that stuff.\n\n621\n00:24:02,730 --> 00:24:03,730\nEven the spoons are cute.\n\n622\n00:24:03,730 --> 00:24:04,730\nThey're shaped like little hearts.\n\n623\n00:24:04,730 --> 00:24:05,730\nYeah.\n\n624\n00:24:05,730 --> 00:24:06,730\nThis is one my favorites so far.\n\n625\n00:24:06,730 --> 00:24:15,420\nTime to bring out the big guns.\n\n626\n00:24:15,420 --> 00:24:22,040\nYeah, so this is the one we've been trying\nto hunt down for a long time.\n\n627\n00:24:22,040 --> 00:24:26,710\nThis is fried chicken steak (大雞排) and\nit is so popular that there is like a order\n\n628\n00:24:26,710 --> 00:24:27,710\nlist.\n\n629\n00:24:27,710 --> 00:24:28,790\nSo we're just waiting for our number.\n\n630\n00:24:28,790 --> 00:24:33,030\nWe're 253 and the current order I think is\n250 so we've got three more to wait for.\n\n631\n00:24:33,030 --> 00:24:34,030\nAlright.\n\n632\n00:24:34,030 --> 00:24:35,030\nBig meal for the big boy.\n\n633\n00:24:35,030 --> 00:24:36,520\nWhat are you having next Sam?\n\n634\n00:24:36,520 --> 00:24:39,830\nThis is the chicken steak (大雞排) and\nthis thing is a behemoth.\n\n635\n00:24:39,830 --> 00:24:41,630\nLike look how big this is.\n\n636\n00:24:41,630 --> 00:24:43,380\nAnd look how thick it is.\n\n637\n00:24:43,380 --> 00:24:44,750\nI think it is fresh out of the fryer.\n\n638\n00:24:44,750 --> 00:24:46,010\nIt is pipping hot.\n\n639\n00:24:46,010 --> 00:24:48,300\nLike it is actually too hot on my hands.\n\n640\n00:24:48,300 --> 00:24:50,440\nI have to put the plastic bag around it.\n\n641\n00:24:50,440 --> 00:24:51,440\nYeah.\n\n642\n00:24:51,440 --> 00:24:52,550\nAnyways, without further adieu let's try this.\n\n643\n00:24:52,550 --> 00:24:55,140\nOh and we got the chili version of it too.\n\n644\n00:24:55,140 --> 00:24:56,860\nYeah, the spicy one.\n\n645\n00:24:56,860 --> 00:24:59,140\nDon't burn yourself on the wait.\n\n646\n00:24:59,140 --> 00:25:00,140\nWoah.\n\n647\n00:25:00,140 --> 00:25:04,180\nYou can see the steam coming off.\n\n648\n00:25:04,180 --> 00:25:06,730\nOh my gosh that is good.\n\n649\n00:25:06,730 --> 00:25:07,930\nOh my gosh that is good.\n\n650\n00:25:07,930 --> 00:25:09,280\nHow was that chicken steak (大雞排)?\n\n651\n00:25:09,280 --> 00:25:10,280\nPure magic?\n\n652\n00:25:10,280 --> 00:25:11,280\nPure magic.\n\n653\n00:25:11,280 --> 00:25:12,280\nIt is so crispy on the outside.\n\n654\n00:25:12,280 --> 00:25:15,800\nIt tastes like the crunch and then you also\ntaste the spiciness - the chili.\n\n655\n00:25:15,800 --> 00:25:18,340\nBut then the chicken is so thick and juicy\non the inside.\n\n656\n00:25:18,340 --> 00:25:23,630\nIt is like that contrast between crunchiness\nand juiciness.\n\n657\n00:25:23,630 --> 00:25:27,150\nAnd it is so good.\n\n658\n00:25:27,150 --> 00:25:28,150\nI love this.\n\n659\n00:25:28,150 --> 00:25:29,150\nI love this.\n\n660\n00:25:29,150 --> 00:25:30,150\nMmmm.\n\n661\n00:25:30,150 --> 00:25:31,150\nSo I don't know if you can see this right\nnow but seriously check out the chicken.\n\n662\n00:25:31,150 --> 00:25:33,330\nIt is such a thick juicy cut.\n\n663\n00:25:33,330 --> 00:25:34,330\nI know.\n\n664\n00:25:34,330 --> 00:25:35,630\nYou can just oh.\n\n665\n00:25:35,630 --> 00:25:37,880\nThere is so much more generous than what I\nthought.\n\n666\n00:25:37,880 --> 00:25:38,930\nIt is massive.\n\n667\n00:25:38,930 --> 00:25:41,070\nYou're going to like this.\n\n668\n00:25:41,070 --> 00:25:42,070\nOh.\n\n669\n00:25:42,070 --> 00:25:43,070\nHot?\n\n670\n00:25:43,070 --> 00:25:44,070\nMmmm.\n\n671\n00:25:44,070 --> 00:25:45,070\nThat is so good.\n\n672\n00:25:45,070 --> 00:25:48,330\nThe spicy coating on the exterior has got\nthis crunch.\n\n673\n00:25:48,330 --> 00:25:51,320\nIt is almost like you're having chips.\n\n674\n00:25:51,320 --> 00:25:52,320\nLike crisps.\n\n675\n00:25:52,320 --> 00:25:53,320\nI know.\n\n676\n00:25:53,320 --> 00:25:56,980\nIt is so so good.\n\n677\n00:25:56,980 --> 00:26:01,550\nAnd that is my favorite savory dish of the\nnight so far.\n\n678\n00:26:01,550 --> 00:26:02,550\nHow about you?\n\n679\n00:26:02,550 --> 00:26:03,550\nYeah this is one of the best things we've\nhad tonight.\n\n680\n00:26:03,550 --> 00:26:04,840\nAnd the price was really reasonable.\n\n681\n00:26:04,840 --> 00:26:06,130\nSixty five Taiwanese dollars.\n\n682\n00:26:06,130 --> 00:26:07,130\nSo two dollars.\n\n683\n00:26:07,130 --> 00:26:08,130\nYeah.\n\n684\n00:26:08,130 --> 00:26:09,670\nTwo US bucks for that bad boy.\n\n685\n00:26:09,670 --> 00:26:11,280\nThis giant piece of meat.\n\n686\n00:26:11,280 --> 00:26:13,530\nLike seriously that is really good value.\n\n687\n00:26:13,530 --> 00:26:25,060\nImagine going to a restaurant and getting\nthis much meat.\n\n688\n00:26:25,060 --> 00:26:35,080\nThis much chicken.\n\n689\n00:26:35,080 --> 00:26:38,420\nAmazing.\n\n690\n00:26:38,420 --> 00:26:45,170\nIt costs a lot more.\n\n691\n00:26:45,170 --> 00:26:46,170\nValue for sure.\n\n692\n00:26:46,170 --> 00:26:47,170\nSo that is a wrap from the market for us.\n\n693\n00:26:47,170 --> 00:26:48,860\nWe're going to call it a night and head back.\n\n694\n00:26:48,860 --> 00:26:57,920\nIt has started pouring rain and it is basically\njust masses of people like bumping into each\n\n695\n00:26:57,920 --> 00:26:59,340\nother with their umbrellas.\n\n696\n00:26:59,340 --> 00:27:02,251\nSo we're like okay probably time to call it\nquits.\n\n697\n00:27:02,251 --> 00:27:03,251\nBut we have lots of snacks that we're taking\nback with us.\n\n698\n00:27:03,251 --> 00:27:06,470\nAnd oh gosh just as we were leaving we made\nthe most horrible mistake.\n\n699\n00:27:06,470 --> 00:27:11,690\nI wanted to order bubble tea (波霸奶茶)\nwith milk and I got the original without milk\n\n700\n00:27:11,690 --> 00:27:14,630\nso it is just black tea with tapioca balls.\n\n701\n00:27:14,630 --> 00:27:17,150\nBut I think there is brown sugar too.\n\n702\n00:27:17,150 --> 00:27:18,400\nSo it should be sweet.\n\n703\n00:27:18,400 --> 00:27:19,400\nYeah.\n\n704\n00:27:19,400 --> 00:27:22,280\nBut it is not what I wanted so I'm so disappointed.\n\n705\n00:27:22,280 --> 00:27:23,890\nBut anyways that was fun.\n\n706\n00:27:23,890 --> 00:27:28,260\nWe ate really well so I would definitely say\nthis is a market worth checking out if you're\n\n707\n00:27:28,260 --> 00:27:29,260\nin Taipei (臺北市).\n\n708\n00:27:29,260 --> 00:27:30,800\nAnd yeah that was good.\n\n709\n00:27:30,800 --> 00:27:34,550\nSo if you want to check out this really cool\nnight market in Taipei, Taiwan you're going\n\n710\n00:27:34,550 --> 00:27:38,020\nto come to Songshan station (松山車站)\nand then you're going to take exit one and\n\n711\n00:27:38,020 --> 00:27:39,580\nit basically takes you right there.\n\n712\n00:27:39,580 --> 00:27:42,490\nYou just walk for like a couple of minutes\nand you'll see the market right away.\n\n713\n00:27:42,490 --> 00:27:43,490\nYeah, and you turn left.\n\n714\n00:27:43,490 --> 00:27:45,640\nThere is a huge temple at the entrance.\n\n715\n00:27:45,640 --> 00:27:46,640\nYeah.\n\n716\n00:27:46,640 --> 00:27:49,130\nSo I mean you can't miss it seriously.\n\n717\n00:27:49,130 --> 00:27:50,130\nWell good evening, good evening.\n\n718\n00:27:50,130 --> 00:27:53,810\nTonight the street food adventures continue\nand we are going to be eating at the Ningxia\n\n719\n00:27:53,810 --> 00:27:55,131\nNight Market (寧夏夜市).\n\n720\n00:27:55,131 --> 00:27:58,100\nSo this is our third night market here in\nTaipei (臺北市) and I feel like there is\n\n721\n00:27:58,100 --> 00:28:00,560\nstill a lot of Taiwanese street food we haven't\ntried.\n\n722\n00:28:00,560 --> 00:28:19,200\nSo we're going to be on a mission to try a\nwhole bunch of new stuff tonight.\n\n723\n00:28:19,200 --> 00:28:20,200\nLet's check it out.\n\n724\n00:28:20,200 --> 00:28:21,200\nAnd we've already found our first snack of\nthe night.\n\n725\n00:28:21,200 --> 00:28:22,200\nTell us.\n\n726\n00:28:22,200 --> 00:28:25,920\nYeah, so if you look down here we are having\na breaded cheese and shrimp stick apparently.\n\n727\n00:28:25,920 --> 00:28:26,920\nOh la lah.\n\n728\n00:28:26,920 --> 00:28:32,770\nAnd there is a lot of Taiwanese seafood snacks\nthat we haven't tried yet so we're just diving\n\n729\n00:28:32,770 --> 00:28:36,200\nright in to that tonight on our third and\nfinal street food video here.\n\n730\n00:28:36,200 --> 00:28:38,970\nAlright, so it is fresh out of the deep-fryer.\n\n731\n00:28:38,970 --> 00:28:43,550\nAnd I must say that holding it in the hand\nI mean it looks really skinny and maybe a\n\n732\n00:28:43,550 --> 00:28:45,360\nlittle flimsy but it is actually fairly substantial.\n\n733\n00:28:45,360 --> 00:28:47,800\nLike there is a bit of weight to it in my\nhands.\n\n734\n00:28:47,800 --> 00:28:49,210\nSo I'm really excited to try this.\n\n735\n00:28:49,210 --> 00:28:50,920\nOh and they put some honey mustard on the\noutside.\n\n736\n00:28:50,920 --> 00:28:53,090\nYeah, they had a few different sauces.\n\n737\n00:28:53,090 --> 00:28:54,090\nLike mayo and stuff.\n\n738\n00:28:54,090 --> 00:28:55,940\nSo we decided to go with that.\n\n739\n00:28:55,940 --> 00:28:58,060\nLet's just try it.\n\n740\n00:28:58,060 --> 00:28:59,410\nOh, wow.\n\n741\n00:28:59,410 --> 00:29:02,110\nLook at that cheese.\n\n742\n00:29:02,110 --> 00:29:03,110\nCheesy.\n\n743\n00:29:03,110 --> 00:29:04,110\nMmmm.\n\n744\n00:29:04,110 --> 00:29:06,017\nThat tastes quite a bit better than I thought\nit was going to.\n\n745\n00:29:06,017 --> 00:29:11,400\nUm, really crunchy on the outside and then\nof course you get the gooey cheese.\n\n746\n00:29:11,400 --> 00:29:15,640\nYou can see it just like coming straight from\nthe stick to my mouth.\n\n747\n00:29:15,640 --> 00:29:17,390\nAlright, so time for me to try this.\n\n748\n00:29:17,390 --> 00:29:26,190\nI didn't get any cheese.\n\n749\n00:29:26,190 --> 00:29:30,130\nHave another bite.\n\n750\n00:29:30,130 --> 00:29:34,340\nOh you got lots of cheese on that one.\n\n751\n00:29:34,340 --> 00:29:35,340\nWoah!\n\n752\n00:29:35,340 --> 00:29:36,390\nLook at that.\n\n753\n00:29:36,390 --> 00:29:37,920\nGooey gooey cheese.\n\n754\n00:29:37,920 --> 00:29:38,950\nMy goodness.\n\n755\n00:29:38,950 --> 00:29:40,480\nIt is mozzarella.\n\n756\n00:29:40,480 --> 00:29:41,480\nYeah.\n\n757\n00:29:41,480 --> 00:29:45,000\nSo what do you think?\n\n758\n00:29:45,000 --> 00:29:46,000\nIt is good.\n\n759\n00:29:46,000 --> 00:29:48,110\nIt just tastes like breaded shrimp but I mean\nit is nothing fancy.\n\n760\n00:29:48,110 --> 00:29:52,200\nThis could be like frozen shrimp out of the\nfreezer and into the deep fryer.\n\n761\n00:29:52,200 --> 00:29:53,200\nWhatever.\n\n762\n00:29:53,200 --> 00:29:54,200\nBut yeah, it is a nice little snack.\n\n763\n00:29:54,200 --> 00:29:55,200\nI'm hungry so I'm not complaining.\n\n764\n00:29:55,200 --> 00:30:05,270\nSo I'm really excited for this snack.\n\n765\n00:30:05,270 --> 00:30:16,630\nI've tried it before and it has a few different\nnames.\n\n766\n00:30:16,630 --> 00:30:19,520\nI've heard it be called a Chinese style pizza\n(蔥油餅 - 葱油饼).\n\n767\n00:30:19,520 --> 00:30:21,710\nYeah, or green onion pancake (蔥油餅 - 葱油饼).\n\n768\n00:30:21,710 --> 00:30:25,820\nYeah, so and really it is neither a pancake\nnor a pizza.\n\n769\n00:30:25,820 --> 00:30:30,510\nUm, it is kind of dark here so it is probably\na little bit hard to see but I'll open this.\n\n770\n00:30:30,510 --> 00:30:34,190\nI would compare it more to a roti.\n\n771\n00:30:34,190 --> 00:30:37,680\nIt is like this fluffy um flatbread.\n\n772\n00:30:37,680 --> 00:30:40,340\nAnd look at that.\n\n773\n00:30:40,340 --> 00:30:41,600\nYou can see the green onions in it.\n\n774\n00:30:41,600 --> 00:30:44,950\nYeah, it has green onions and you can also\nget it with different fillings.\n\n775\n00:30:44,950 --> 00:30:46,500\nYou can get it with an omelet.\n\n776\n00:30:46,500 --> 00:30:48,960\nYeah, or you can get it with melted cheese.\n\n777\n00:30:48,960 --> 00:30:52,690\nYeah, we tried one with melted cheese a couple\nof days ago.\n\n778\n00:30:52,690 --> 00:30:55,770\nWhen we were out on a little day trip and\nit was good.\n\n779\n00:30:55,770 --> 00:30:56,770\nOh man.\n\n780\n00:30:56,770 --> 00:30:57,770\nHow is that?\n\n781\n00:30:57,770 --> 00:30:59,190\nThis one has both.\n\n782\n00:30:59,190 --> 00:31:00,190\nOh really?\n\n783\n00:31:00,190 --> 00:31:01,190\nYeah.\n\n784\n00:31:01,190 --> 00:31:02,190\nOh, wow.\n\n785\n00:31:02,190 --> 00:31:03,240\nThis is really good.\n\n786\n00:31:03,240 --> 00:31:04,240\nLucky us.\n\n787\n00:31:04,240 --> 00:31:05,240\nAnd it is really salty.\n\n788\n00:31:05,240 --> 00:31:06,240\nReally greasy.\n\n789\n00:31:06,240 --> 00:31:10,880\nProbably not the best for you but it tastes\noh so good.\n\n790\n00:31:10,880 --> 00:31:13,980\nSo it is my turn.\n\n791\n00:31:13,980 --> 00:31:17,080\nLet's give it a try.\n\n792\n00:31:17,080 --> 00:31:18,080\nWoah.\n\n793\n00:31:18,080 --> 00:31:19,890\nLet's not make out with it now.\n\n794\n00:31:19,890 --> 00:31:25,080\nI bit in to the egg and the cheese part like\nright where the biggest amount was.\n\n795\n00:31:25,080 --> 00:31:26,080\nSo it kind of like urgh.\n\n796\n00:31:26,080 --> 00:31:27,410\nSprayed me in the lip.\n\n797\n00:31:27,410 --> 00:31:30,240\nBut that is really good.\n\n798\n00:31:30,240 --> 00:31:31,240\nMmmmm.\n\n799\n00:31:31,240 --> 00:31:36,120\nI really like this and this is the kind of\nfood that I could eat any time of day.\n\n800\n00:31:36,120 --> 00:31:37,953\nI could have it for breakfast, lunch, dinner\nor as a snack.\n\n801\n00:31:37,953 --> 00:31:38,953\nYeah.\n\n802\n00:31:38,953 --> 00:31:39,953\nAnd it is really cheap.\n\n803\n00:31:39,953 --> 00:31:41,170\nWe paid 35 Taiwan dollars.\n\n804\n00:31:41,170 --> 00:31:43,680\n35 so basically one US dollar.\n\n805\n00:31:43,680 --> 00:31:45,220\nJust slightly more than a US dollar.\n\n806\n00:31:45,220 --> 00:31:49,900\nSo really good value and really cheap and\nwe're enjoying this right here on the street.\n\n807\n00:31:49,900 --> 00:32:01,340\nAlright, time to give it back.\n\n808\n00:32:01,340 --> 00:32:17,500\nGive it back.\n\n809\n00:32:17,500 --> 00:32:24,270\nSo watching this next snack be prepared was\nquite the spectacle and a little bit scary.\n\n810\n00:32:24,270 --> 00:32:27,270\nHa, so if you look down here you can basically\nsee that it is cubed meat (火焰骰子牛).\n\n811\n00:32:27,270 --> 00:32:30,770\nAnd it was cooked by what I like to call the\nflame-thrower.\n\n812\n00:32:30,770 --> 00:32:31,770\nHahaha.\n\n813\n00:32:31,770 --> 00:32:32,770\nYeah.\n\n814\n00:32:32,770 --> 00:32:39,645\nSo he's like grilling it but at the same time\nhe's using the torch to cook it faster.\n\n815\n00:32:39,645 --> 00:32:40,645\nYeah, exactly.\n\n816\n00:32:40,645 --> 00:32:42,380\nAnd we've seen this at the other two night\nmarkets so this is something I've wanted to\n\n817\n00:32:42,380 --> 00:32:45,100\ntry and we're finally getting a chance to\ndo it.\n\n818\n00:32:45,100 --> 00:32:47,280\nSo yeah, this is awesome.\n\n819\n00:32:47,280 --> 00:32:52,740\nSo I'm just going to take my little stick\nhere.\n\n820\n00:32:52,740 --> 00:32:56,020\nMy massive toothpick and try it.\n\n821\n00:32:56,020 --> 00:32:57,020\nMmmm.\n\n822\n00:32:57,020 --> 00:32:58,750\nThat is really good.\n\n823\n00:32:58,750 --> 00:32:59,750\nYeah.\n\n824\n00:32:59,750 --> 00:33:00,750\nSuper juicy.\n\n825\n00:33:00,750 --> 00:33:02,810\nI wouldn't call it tender.\n\n826\n00:33:02,810 --> 00:33:04,640\nIt is a bit of a fatty meat.\n\n827\n00:33:04,640 --> 00:33:05,640\nYeah.\n\n828\n00:33:05,640 --> 00:33:06,640\nBut lots of flavor.\n\n829\n00:33:06,640 --> 00:33:07,640\nDon't choke on it.\n\n830\n00:33:07,640 --> 00:33:08,640\nPepper.\n\n831\n00:33:08,640 --> 00:33:11,250\nThe ground pepper is getting stuck in my throat.\n\n832\n00:33:11,250 --> 00:33:12,250\nOh man.\n\n833\n00:33:12,250 --> 00:33:14,460\nBut yeah it is really good.\n\n834\n00:33:14,460 --> 00:33:15,460\nReally good.\n\n835\n00:33:15,460 --> 00:33:16,860\nI'm losing my voice.\n\n836\n00:33:16,860 --> 00:33:17,860\nHahaha.\n\n837\n00:33:17,860 --> 00:33:20,130\nOh man, you sound like the Godfather.\n\n838\n00:33:20,130 --> 00:33:22,540\nOkay, so time to try this.\n\n839\n00:33:22,540 --> 00:33:26,940\nThe meat was a little bit fatty so I'm like\ntrying to be meticulous.\n\n840\n00:33:26,940 --> 00:33:33,330\nLet's see which piece will be the best.\n\n841\n00:33:33,330 --> 00:33:34,390\nMmmmm.\n\n842\n00:33:34,390 --> 00:33:36,440\nYou like that?\n\n843\n00:33:36,440 --> 00:33:41,930\nIt is very juicy but like you mentioned it\nalso a bit chewy.\n\n844\n00:33:41,930 --> 00:33:45,710\nSo yeah, it is not the softest meat (火焰骰子牛)\nbut it is very flavorful.\n\n845\n00:33:45,710 --> 00:33:48,600\nAnd I like that we chose a simple dressing.\n\n846\n00:33:48,600 --> 00:33:51,240\nWe just put black pepper and some sea salt\nso nothing fancy.\n\n847\n00:33:51,240 --> 00:33:54,590\nYeah because you can get something like teriyaki\nand other things.\n\n848\n00:33:54,590 --> 00:33:57,030\nOh and how much was that?\n\n849\n00:33:57,030 --> 00:34:00,210\nThis was a hundred Taiwanese dollars so just\na little bit over three dollars.\n\n850\n00:34:00,210 --> 00:34:01,550\nAnd this was a small portion.\n\n851\n00:34:01,550 --> 00:34:05,310\nYou can get bigger ones as well.\n\n852\n00:34:05,310 --> 00:34:09,429\nSo initial thoughts from this market it is\na lot smaller from the two markets we visited\n\n853\n00:34:09,429 --> 00:34:10,429\nearlier this week.\n\n854\n00:34:10,429 --> 00:34:13,770\nShilin (士林夜市) and Raohe (饒河夜市))\nand this one is strictly food.\n\n855\n00:34:13,770 --> 00:34:18,590\nIt is probably just the length of one block\npedestrian only and yeah it is just little\n\n856\n00:34:18,590 --> 00:34:22,440\nstands selling food, no clothes, shoes or\nanything like that.\n\n857\n00:34:22,440 --> 00:34:26,560\nIf you want kids toys there is like a second\nblock that continues behind us but there is\n\n858\n00:34:26,560 --> 00:34:27,630\nno food there.\n\n859\n00:34:27,630 --> 00:34:31,320\nSo we're just sticking with street food for\nnow.\n\n860\n00:34:31,320 --> 00:34:36,250\nAnd when I say pedestrian only I mean that\nbicycles and motorcycles still get through\n\n861\n00:34:36,250 --> 00:34:37,250\nsomehow.\n\n862\n00:34:37,250 --> 00:34:44,760\nI'm not sure why.\n\n863\n00:34:44,760 --> 00:34:59,060\nNi Hao.\n\n864\n00:34:59,060 --> 00:35:00,150\nPapaya milk.\n\n865\n00:35:00,150 --> 00:35:02,470\nSmall or large?\n\n866\n00:35:02,470 --> 00:35:04,020\nSmall please.\n\n867\n00:35:04,020 --> 00:35:05,560\nOkay, sixty.\n\n868\n00:35:05,560 --> 00:35:06,560\nSixty.\n\n869\n00:35:06,560 --> 00:35:07,560\nYep.\n\n870\n00:35:07,560 --> 00:35:08,660\nAh yes.\n\n871\n00:35:08,660 --> 00:35:10,200\nThank you.\n\n872\n00:35:10,200 --> 00:35:11,750\nThank you.\n\n873\n00:35:11,750 --> 00:35:13,300\nXie xie.\n\n874\n00:35:13,300 --> 00:35:14,840\nXie xie.\n\n875\n00:35:14,840 --> 00:35:18,840\nSo we've had a lot of savory treats so far\nso getting a little thirsty.\n\n876\n00:35:18,840 --> 00:35:23,420\nSo we noticed a place selling papaya milk\nso we're going to give that a try here.\n\n877\n00:35:23,420 --> 00:35:24,420\nPapaya milk.\n\n878\n00:35:24,420 --> 00:35:27,120\nI've never heard of that before.\n\n879\n00:35:27,120 --> 00:35:28,120\nOh.\n\n880\n00:35:28,120 --> 00:35:29,310\nThat is really good.\n\n881\n00:35:29,310 --> 00:35:30,310\nYeah?\n\n882\n00:35:30,310 --> 00:35:31,310\nReally creamy.\n\n883\n00:35:31,310 --> 00:35:33,260\nIs it milky or more fruity?\n\n884\n00:35:33,260 --> 00:35:35,660\nUh, it is about half and half.\n\n885\n00:35:35,660 --> 00:35:36,660\nTo be honest.\n\n886\n00:35:36,660 --> 00:35:37,660\nYou really taste the papaya.\n\n887\n00:35:37,660 --> 00:35:38,660\nYou really taste the milkiness of it.\n\n888\n00:35:38,660 --> 00:35:44,640\nUm, I like that it is sweet but it doesn't\nseem like that added a lot of sugar or any\n\n889\n00:35:44,640 --> 00:35:46,280\nat all.\n\n890\n00:35:46,280 --> 00:35:50,330\nYou taste the natural fruit flavor and the\nmilk.\n\n891\n00:35:50,330 --> 00:35:51,330\nIt is not overwhelming amounts of sugar like\nsay in a milkshake so I like that.\n\n892\n00:35:51,330 --> 00:35:53,740\nIt tastes more natural.\n\n893\n00:35:53,740 --> 00:35:54,960\nOne more.\n\n894\n00:35:54,960 --> 00:35:55,960\nI like that.\n\n895\n00:35:55,960 --> 00:35:57,940\nAlright, so packaging is pretty cute.\n\n896\n00:35:57,940 --> 00:36:03,240\nWe've got two little panda bears on top and\nthey also had a lot of different flavors.\n\n897\n00:36:03,240 --> 00:36:08,990\nThey had like apple milk, avocado milk and\nlike a whole bunch of other fruits so we went\n\n898\n00:36:08,990 --> 00:36:09,990\nfor papaya.\n\n899\n00:36:09,990 --> 00:36:10,990\nThis was Sam's decision.\n\n900\n00:36:10,990 --> 00:36:12,210\nI'm not the biggest fan of papaya so we'll\nsee.\n\n901\n00:36:12,210 --> 00:36:14,430\nSee if you actually like it or not?\n\n902\n00:36:14,430 --> 00:36:16,300\nIt is frothy.\n\n903\n00:36:16,300 --> 00:36:17,950\nYeah.\n\n904\n00:36:17,950 --> 00:36:22,310\nIt is almost like a milkshake.\n\n905\n00:36:22,310 --> 00:36:26,420\nIt is but it is not as sweet as a milk shake.\n\n906\n00:36:26,420 --> 00:36:27,840\nWould you agree?\n\n907\n00:36:27,840 --> 00:36:30,200\nOkay, that is not bad.\n\n908\n00:36:30,200 --> 00:36:31,880\nI mean I still don't love papaya.\n\n909\n00:36:31,880 --> 00:36:33,790\nYou would have got a different flavor.\n\n910\n00:36:33,790 --> 00:36:34,790\nI would have.\n\n911\n00:36:34,790 --> 00:36:35,930\nWhich one would you have got?\n\n912\n00:36:35,930 --> 00:36:38,920\nIf they had strawberry I would have had strawberry.\n\n913\n00:36:38,920 --> 00:36:40,850\nBut yeah, I like that it is very creamy and\nthick and frothy.\n\n914\n00:36:40,850 --> 00:36:42,110\nThat is one good thing about the drink.\n\n915\n00:36:42,110 --> 00:36:48,890\nA different fruit would have made it better.\n\n916\n00:36:48,890 --> 00:36:49,890\nThis one was my pick.\n\n917\n00:36:49,890 --> 00:36:52,010\nI saw they had baked potatoes.\n\n918\n00:36:52,010 --> 00:36:55,320\nAnd I ordered the double cheese potato (王子起司馬鈴薯).\n\n919\n00:36:55,320 --> 00:36:58,510\nSo she put what looks kind of like a cheese\nwhiz.\n\n920\n00:36:58,510 --> 00:36:59,990\nLike a melted cheddar.\n\n921\n00:36:59,990 --> 00:37:02,580\nYeah, and then on top parmesan.\n\n922\n00:37:02,580 --> 00:37:05,310\nAnd it looks like that might be oregano or\nsome kind of spice.\n\n923\n00:37:05,310 --> 00:37:07,190\nThere is a lot of cheese going on.\n\n924\n00:37:07,190 --> 00:37:08,190\nYeah.\n\n925\n00:37:08,190 --> 00:37:09,190\nAnd this is like steaming.\n\n926\n00:37:09,190 --> 00:37:11,230\nIt is pipping hot.\n\n927\n00:37:11,230 --> 00:37:12,480\nPiping hot.\n\n928\n00:37:12,480 --> 00:37:13,480\nMmmm.\n\n929\n00:37:13,480 --> 00:37:14,990\nIs it good?\n\n930\n00:37:14,990 --> 00:37:15,990\nYeah.\n\n931\n00:37:15,990 --> 00:37:16,990\nVery cheesy.\n\n932\n00:37:16,990 --> 00:37:18,120\nVery cheesy.\n\n933\n00:37:18,120 --> 00:37:20,000\nIt is nice.\n\n934\n00:37:20,000 --> 00:37:23,250\nAnd you can also get it with other toppings.\n\n935\n00:37:23,250 --> 00:37:26,840\nThey had like ham and corn and whole bunch\nof other things to choose from.\n\n936\n00:37:26,840 --> 00:37:27,950\nWe went for the double cheese.\n\n937\n00:37:27,950 --> 00:37:32,510\nWe really like our cheese.\n\n938\n00:37:32,510 --> 00:37:34,530\nMmmmm.\n\n939\n00:37:34,530 --> 00:37:39,520\nI really like this angle here because we've\ngot a bearded red haired man right behind\n\n940\n00:37:39,520 --> 00:37:40,520\nyou.\n\n941\n00:37:40,520 --> 00:37:41,520\nCheck it out.\n\n942\n00:37:41,520 --> 00:37:42,520\nAre you serious?\n\n943\n00:37:42,520 --> 00:37:43,520\nCheck the sign.\n\n944\n00:37:43,520 --> 00:37:44,520\nHaha.\n\n945\n00:37:44,520 --> 00:37:47,680\nMy bearding abilities are not that good but\nI can eat well.\n\n946\n00:37:47,680 --> 00:37:49,740\nI can eat well.\n\n947\n00:37:49,740 --> 00:37:52,500\nSo let's try this.\n\n948\n00:37:52,500 --> 00:37:53,880\n*Cough sounds*\n\n949\n00:37:53,880 --> 00:37:57,390\nWe're both choking on the potato.\n\n950\n00:37:57,390 --> 00:38:01,190\nI'm choking on the parmesan.\n\n951\n00:38:01,190 --> 00:38:02,190\nOh.\n\n952\n00:38:02,190 --> 00:38:03,190\nCough.\n\n953\n00:38:03,190 --> 00:38:04,980\nAlright, we're good.\n\n954\n00:38:04,980 --> 00:38:07,260\nWe've both recovered.\n\n955\n00:38:07,260 --> 00:38:08,260\nMmmm.\n\n956\n00:38:08,260 --> 00:38:11,060\nWhat do you think?\n\n957\n00:38:11,060 --> 00:38:12,530\nThat is really cheesy.\n\n958\n00:38:12,530 --> 00:38:13,530\nYeah.\n\n959\n00:38:13,530 --> 00:38:16,550\nI mean it is not the best quality cheese (王子起司馬鈴薯)\nbut it does the job.\n\n960\n00:38:16,550 --> 00:38:20,650\nIt does the job and I mean for the price point\nwas it sixty Taiwan dollars.\n\n961\n00:38:20,650 --> 00:38:28,860\nSo less than two bucks and it makes a good\nsnack on the street.\n\n962\n00:38:28,860 --> 00:38:59,480\nSo we are now ready to move on to dessert\nand we are having something called Coffin\n\n963\n00:38:59,480 --> 00:39:02,960\nbread (府城棺材板) and I've been told\nthis is a dessert that originated in Southern\n\n964\n00:39:02,960 --> 00:39:04,630\nTaiwan in a particular city.\n\n965\n00:39:04,630 --> 00:39:06,130\nCan't remember the name now.\n\n966\n00:39:06,130 --> 00:39:10,850\nUm but it is called Coffin bread (府城棺材板)\nbecause the toast is carved into a little\n\n967\n00:39:10,850 --> 00:39:13,560\ncoffin and then it is filled.\n\n968\n00:39:13,560 --> 00:39:14,560\nLook at that.\n\n969\n00:39:14,560 --> 00:39:16,250\nAnd you can choose all sorts of fillings.\n\n970\n00:39:16,250 --> 00:39:18,980\nWe chose the tapioca pearls.\n\n971\n00:39:18,980 --> 00:39:23,910\nYeah because and brown sugar because we just\ncan't get enough of that stuff.\n\n972\n00:39:23,910 --> 00:39:24,910\nHaha.\n\n973\n00:39:24,910 --> 00:39:28,820\nSo yeah the toast was deep-fried and then\nafterwards they carved it.\n\n974\n00:39:28,820 --> 00:39:30,510\nThe preparation was fascinating.\n\n975\n00:39:30,510 --> 00:39:31,510\nYeah.\n\n976\n00:39:31,510 --> 00:39:33,130\nAlright, let's give it a try.\n\n977\n00:39:33,130 --> 00:39:34,571\nIt is nice thick toast too.\n\n978\n00:39:34,571 --> 00:39:35,571\nIt is thick.\n\n979\n00:39:35,571 --> 00:39:36,571\nBut you know what?\n\n980\n00:39:36,571 --> 00:39:38,000\nIt is smaller than what I was expecting.\n\n981\n00:39:38,000 --> 00:39:46,570\nI thought it was going to be like those giant\nsquare pieces of toast that are like super\n\n982\n00:39:46,570 --> 00:39:47,570\nthick.\n\n983\n00:39:47,570 --> 00:39:50,130\nSo let's see.\n\n984\n00:39:50,130 --> 00:39:54,000\nSo what say you?\n\n985\n00:39:54,000 --> 00:39:57,220\nIt tastes like deep-fried dough.\n\n986\n00:39:57,220 --> 00:39:58,220\nHahaha.\n\n987\n00:39:58,220 --> 00:40:04,780\nDo you taste the tapioca pearls and the brown\nsugar?\n\n988\n00:40:04,780 --> 00:40:06,869\nNot quite the strong to be honest.\n\n989\n00:40:06,869 --> 00:40:17,870\nIt is mostly like the taste of the oil and\ndeep-fried bread coming through.\n\n990\n00:40:17,870 --> 00:40:20,400\nSo.\n\n991\n00:40:20,400 --> 00:40:22,220\nNot my favorite to be honest.\n\n992\n00:40:22,220 --> 00:40:31,810\nIt looks really cool on camera but flavor-wise\nit is not my favorite.\n\n993\n00:40:31,810 --> 00:40:35,490\nMaybe with a different filling.\n\n994\n00:40:35,490 --> 00:40:41,390\nI'm going to let you try it now.\n\n995\n00:40:41,390 --> 00:40:42,942\nLet's see what you think.\n\n996\n00:40:42,942 --> 00:40:43,942\nFirst impressions?\n\n997\n00:40:43,942 --> 00:40:44,942\nWhat do your taste buds think?\n\n998\n00:40:44,942 --> 00:40:46,370\nI feel kind of the same way you do.\n\n999\n00:40:46,370 --> 00:40:47,370\nYeah.\n\n1000\n00:40:47,370 --> 00:40:50,364\nI think it could use a little more of a stronger\ntopping.\n\n1001\n00:40:50,364 --> 00:40:51,400\nYeah but maybe more brown sugar.\n\n1002\n00:40:51,400 --> 00:40:56,000\nBut the Coffin bread (府城棺材板) itself\nis good I would just like to see a different\n\n1003\n00:40:56,000 --> 00:40:57,740\ntopping with a bit more sugar added.\n\n1004\n00:40:57,740 --> 00:40:58,740\nMore sugar.\n\n1005\n00:40:58,740 --> 00:41:00,290\nThat would also go good with ice cream too.\n\n1006\n00:41:00,290 --> 00:41:08,520\nYeah, maybe icing sugar on top or like more\nbrown sugar inside the coffin.\n\n1007\n00:41:08,520 --> 00:41:13,510\nYeah because the tapioca, the pearls, it is\njust a little bit bland inside.\n\n1008\n00:41:13,510 --> 00:41:14,600\nYeah, I do agree with you about that.\n\n1009\n00:41:14,600 --> 00:41:15,600\nYeah, alright.\n\n1010\n00:41:15,600 --> 00:41:26,340\nWell, most of the food has been a hit so far\ntonight but sometimes you just can't win them\n\n1011\n00:41:26,340 --> 00:41:27,960\nall.\n\n1012\n00:41:27,960 --> 00:41:37,670\nSo final thoughts from this market.\n\n1013\n00:41:37,670 --> 00:41:42,030\nWe ate pretty well but in comparison to the\nother two we visited previously.\n\n1014\n00:41:42,030 --> 00:41:44,770\nShilin (士林夜市) and Raohe (饒河夜市))\nI would say this one has a little bit less\n\n1015\n00:41:44,770 --> 00:41:48,860\nvariety to choose because it is smaller so\nI prefer the other two.\n\n1016\n00:41:48,860 --> 00:41:49,860\nWhat about you?\n\n1017\n00:41:49,860 --> 00:41:52,500\nBut I feel like this one is a little bit more\ntraditional so I quite like that.\n\n1018\n00:41:52,500 --> 00:41:55,890\nI think I like it a little bit more than you\nbut it is the kind of place where you just\n\n1019\n00:41:55,890 --> 00:42:01,460\ncome for the food and the experience and it\nis very busy so I think it was fun.\n\n1020\n00:42:01,460 --> 00:42:04,840\nI'd come back again but yeah if you go to\nthe other two night markets which are bigger\n\n1021\n00:42:04,840 --> 00:42:09,640\nand a little more famous you do have more\nfood options definitely.\n\n1022\n00:42:09,640 --> 00:42:10,970\nAlright, Mister give us instructions.\n\n1023\n00:42:10,970 --> 00:42:12,340\nHow do we get there?\n\n1024\n00:42:12,340 --> 00:42:15,040\nSo to get to this Taipei Night Market you're\ngoing to take the red line.\n\n1025\n00:42:15,040 --> 00:42:17,420\nYou're going to get off at Shuanglian (雙連站).\n\n1026\n00:42:17,420 --> 00:42:19,070\nTake exit one, take a left.\n\n1027\n00:42:19,070 --> 00:42:21,720\nYou're going to walk down about two or three\nblocks and you're going to see it on your\n\n1028\n00:42:21,720 --> 00:42:22,720\nleft hand side.\n\n1029\n00:42:22,720 --> 00:42:23,720\nYou can't miss it.\n\n1030\n00:42:23,720 --> 00:42:24,720\nSo that is a wrap.\n\n1031\n00:42:24,720 --> 00:42:27,010\nWe hope you enjoyed our Taiwanese street food\nguide.\n\n1032\n00:42:27,010 --> 00:42:28,280\nNow over to you.\n\n1033\n00:42:28,280 --> 00:42:30,480\nWhat is your favorite Taiwanese street food?\n\n1034\n00:42:30,480 --> 00:42:33,290\nDo you have a favorite night market in Taipei?\n\n1035\n00:42:33,290 --> 00:42:37,400\nBe sure to let us know in the comments below\nand stay tuned for more street food videos\n\n1036\n00:42:37,400 --> 00:42:47,560\non this channel.\n\n", "original_filename": "20200206 - Taipei NightΓÇæMarket StreetΓÇæFood Guide ≡ƒç╣≡ƒç╝ΓÇ»∩╜£ 19 MustΓÇæTry Snacks at Shilin,ΓÇ»NingxiaΓÇ»andΓÇ»Raohe Markets.en.srt", "missing_transcript": false} {"id": "1747ccddb492ef02", "content_hash": "21ca026685d3185c12bbc9fca9988e9a7589291e", "video_id": "O4y0izyp_7c", "url": "https://www.youtube.com/watch?v=O4y0izyp_7c", "position": 7, "published_at": "2019-03-19T22:07:45Z", "video_date": "2019-03-19", "title": "Fiesta Nacional del Asado en Cholila, Chubut | Patagonia, Argentina", "youtube_title": "Fiesta Nacional del Asado en Cholila, Chubut | Patagonia, Argentina", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 217657, "tags": "fiesta del asado,fiesta nacional del asado,cholila asado,fiesta del asado 2019,cholila chubut,fiesta de cholila 2019,fiesta del asado cholila,cholila argentina,asado,cholila patagonia,cholila fiesta del asado 2019,asado en chubut,asado en cholila,asado argentina,asado argentino,cholila,biggest asado,argentine barbecue,argentine asado,argentina,gaucho jineteando,asado 2019,grande asado,asado cordero,gaucho,patagonia,asado patagonico,asado patagonia", "tags_list": ["fiesta del asado", "fiesta nacional del asado", "cholila asado", "fiesta del asado 2019", "cholila chubut", "fiesta de cholila 2019", "fiesta del asado cholila", "cholila argentina", "asado", "cholila patagonia", "cholila fiesta del asado 2019", "asado en chubut", "asado en cholila", "asado argentina", "asado argentino", "cholila", "biggest asado", "argentine barbecue", "argentine asado", "argentina", "gaucho jineteando", "asado 2019", "grande asado", "asado cordero", "gaucho", "patagonia", "asado patagonico", "asado patagonia"], "text": "National Roast Festival in Cholila, Chubut | Patagonia, Argentina", "text_with_breaks": "National Roast Festival in Cholila, Chubut | Patagonia, Argentina", "srt": "1\n00:00:00,000 --> 00:00:08,700\nNational Roast Festival in Cholila, Chubut | Patagonia, Argentina\n\n2\n00:00:08,865 --> 00:00:09,865\n \n\n3\n00:00:10,665 --> 00:00:11,665\n \n\n4\n00:00:15,585 --> 00:00:16,585\n \n\n5\n00:00:19,545 --> 00:00:20,545\n \n\n6\n00:00:22,275 --> 00:00:23,275\n \n\n7\n00:00:23,915 --> 00:00:24,915\n \n\n8\n00:00:25,955 --> 00:00:28,285\n \n\n9\n00:00:28,285 --> 00:00:29,475\n \n\n10\n00:00:30,465 --> 00:00:33,705\n \n\n11\n00:00:34,895 --> 00:00:35,895\n \n\n12\n00:00:36,375 --> 00:00:39,185\n \n\n13\n00:00:39,185 --> 00:00:42,665\n \n\n14\n00:00:43,005 --> 00:00:44,305\n \n\n15\n00:00:44,725 --> 00:00:47,825\n \n\n16\n00:00:47,825 --> 00:00:50,905\n \n\n17\n00:00:51,765 --> 00:00:52,765\n \n\n18\n00:00:53,355 --> 00:00:56,375\n \n\n19\n00:00:56,925 --> 00:00:57,925\n \n\n20\n00:00:58,085 --> 00:00:59,475\n \n\n21\n00:01:00,715 --> 00:01:03,755\n \n\n22\n00:01:04,355 --> 00:01:05,905\n \n\n23\n00:01:06,575 --> 00:01:10,075\n \n\n24\n00:01:10,875 --> 00:01:13,305\n \n\n25\n00:01:13,735 --> 00:01:14,985\n \n\n26\n00:01:15,425 --> 00:01:16,825\n \n\n27\n00:01:18,395 --> 00:01:20,985\n \n\n28\n00:01:21,425 --> 00:01:22,425\n \n\n29\n00:01:23,415 --> 00:01:24,745\n \n\n30\n00:01:28,715 --> 00:01:30,575\n \n\n31\n00:01:35,855 --> 00:01:38,705\n \n\n32\n00:01:39,215 --> 00:01:41,635\n \n\n33\n00:01:41,635 --> 00:01:43,565\n \n\n34\n00:01:49,965 --> 00:01:51,275\n \n\n35\n00:01:52,505 --> 00:01:53,505\n \n\n36\n00:01:54,165 --> 00:01:55,245\n \n\n37\n00:01:56,745 --> 00:01:57,745\n \n\n38\n00:02:01,165 --> 00:02:02,165\n \n\n39\n00:02:02,775 --> 00:02:03,775\n \n\n40\n00:02:04,845 --> 00:02:05,845\n \n\n41\n00:02:07,035 --> 00:02:08,495\n \n\n", "original_filename": "20190319 - Fiesta Nacional del Asado en Cholila, Chubut ∩╜£ Patagonia, Argentina.en.srt", "missing_transcript": false} {"id": "4fb9cce86bcb245d", "content_hash": "b58fd5bf6173903e92c2db7a7cfcf6d117d2156e", "video_id": "4ogYLmHYZb0", "url": "https://www.youtube.com/watch?v=4ogYLmHYZb0", "position": 8, "published_at": "2018-08-24T13:00:01Z", "video_date": "2018-08-24", "title": "Nepal Travel Guide 🇳🇵 | Kathmandu and Pokhara Temples, Food, Lake‑Hikes and Bus Tips", "youtube_title": "Nepal Travel Guide 🇳🇵 | Kathmandu and Pokhara Temples, Food, Lake‑Hikes and Bus Tips", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 68026, "tags": "nepal travel guide,nepal travel,nepal,नेपाली यात्रा गाइड,nepal guide,travel guide to nepal,things to do in nepal,nepal trip,nepal itinerary,nepal things to do,nepal tourism,नेपाल यात्रा,nepal attractions,nepal must see,visit nepal,nepal tour,kathmandu to pokhara,kathmandu nepal,नेपाल,travel guide,pokhara nepal,nepal bus ride,nepali food,kathmandu travel,pokhara travel,kathmandu travel guide,nepalese food,pokhara travel guide,nepali,travel,food", "tags_list": ["nepal travel guide", "nepal travel", "nepal", "नेपाली यात्रा गाइड", "nepal guide", "travel guide to nepal", "things to do in nepal", "nepal trip", "nepal itinerary", "nepal things to do", "nepal tourism", "नेपाल यात्रा", "nepal attractions", "nepal must see", "visit nepal", "nepal tour", "kathmandu to pokhara", "kathmandu nepal", "नेपाल", "travel guide", "pokhara nepal", "nepal bus ride", "nepali food", "kathmandu travel", "pokhara travel", "kathmandu travel guide", "nepalese food", "pokhara travel guide", "nepali", "travel", "food"], "text": "Nepal is a destination we've wanted to visit for years. With Himalayan views, golden temples, sacred sites, world class hikes and friendly locals luring you over to visit it is no wonder Nepal is a country that many intrepid travelers return to time and again. Come join us in this Nepal Travel Guide as we cover the bustling and vibrant city of Kathmandu and embrance all of its chaos before hopping on a bus bound for serene Pokhara where lakes and mountain views are in high demand. Our travel guide to Nepal covers major attractions, things to do and local eats to help make your trip to Nepal a better one. Some of our personal favorite experiences include hiking, boat rides, exploring temples and sipping on tea while in total awe of the natural scenery. Nepal is a country that left a tremendous impression upon us to the point we're counting down the days, weeks and months until we can return again. Now let's explore Nepal together! Well good morning. It is our first full day in Kathmandu (काठमाडौं). We are up bright and early. Yep. It is surprisingly cold here. We're visiting in January. So I think it is nine o'clock in the morning here and it is about 8 degrees outside. Eight degrees. So yeah, a little nippy. Yeah, you can see our breathe. We haven't been wearing our warm clothes in quite a while. So yeah. And yeah traffic is starting to pick up. Lots of motorcycles, cars, honking. There is no sidewalks. I'm surprised by the lack of sidewalks here. So we're just walking along the road and we're going to go explore. It should be a good day. Sometimes it’s nice to be surprised by a destination, so we arrived in Kathmandu (काठमाडौं) without a whole lot of prior research. We knew we wanted to see the temples and palaces around Durbar Square (Basantapur Darbar Kshetra), but that was about it. Since our hotel was about 30 minutes on foot from the Square, we took this as an opportunity to go on a very leisurely walk and meandered up and down some back streets. We were up early, but Kathmandu (काठमाडौं) was buzzing. Scooters were racing to work, vendors were setting up their fresh produce, and construction work was well underway. So we have made it to our first stop of the day. We're at Durbar Square and this is kind of like the main square. It is surrounded by Buddhist and Hindu temples and shrines. Lots of pigeons. Sam is filming them right now. He is doing a timelapse. Um, but yeah as you probably know there was an earthquake in April of 2015 so a lot of the temples came down. So we're seeing a lot of restoration work and a lot of ruins. So we're just going to take you on a little tour of the square right now and show you what it looks like. Once we arrived in Durbar Square, we bought our tickets for 1000 rupees. If you’re interested in hiring a local guide to show you around and share some of the history behind this UNESCO World Heritage Site, you can easily find one next to the ticketing booth and agree on a fee. Due to the earthquake some structures were reduced to rubble, while others aren’t safe to enter at the moment and are being held up by scaffolding, so we mostly just looked at the structures from the exterior. Alright, so next up we are in Indrachok (इन्द्रचोक) if I'm pronouncing that correctly. It is a market area and yeah very lively. Yeah. Thoughts? I'm seeing lots of gold colored souvenirs. Yes. Seeing lots of North Face types of things. Yes. And also kind of bright looking saris. Lots of color yeah. Very colorful. Very busy and bustling. For some trivia, this market was once part of the old trade route between India and Tibet. We really enjoyed walking through here since the market is geared at both locals and tourists. That means you can find shops selling every day items like blankets, slippers and cookware, but you can also find shops full of souvenirs like wooden masks, puppets and prayer bowls. Hi! Hi. So we've had a busy morning. Yes, we have. We've been walking around all morning. And now we're at a place called the City of Dreams. No, the Garden of Dreams (स्वप्न बगैंचा). Hahaha. Oh my gosh. That is in Macau. Whoops. We're at the Garden of Dreams. Garden of Dreams (स्वप्न बगैंचा) and there is a beautiful little cafe and restaurant here. So we're just relaxing and it is a Viennese style cafe. Yeah. So it is pretty cool. So these gardens are partly funded by the Austrian government. Right. So we're just going to grab some food here. Sam is going to enjoy Viennese coffee. Yes, it was a Viennese mocha coffee and apparently it is going to have cinnamon, almonds and some dark chocolate. Oh la lah. That sounds very good. So the drinks have arrived. Indeed, they have. So I got myself some honey ginger lemon tea. It is what I've been ordering every single day since we've been here. At every restaurant and cafe I go to. Mmmm. That is nice. And I like that they put big chunks of ginger in there. So then I chew them. This is kind of nice snack. There is a copious amount of honey in the bottom. Lots of honey in the bottom. It was so thick. And cookies. A little cookie to go with it. So your coffee is just full of layers. Yeah. Check that out. Yeah, I'm just it is kind of like overflows. I'm just going to take a spoon. Going for the whipped cream it seems. Mmmm. Oh, that is foam. That is the foam. It is frothy. Really frothy and I got a huge bite of cinnamon there too. Oh. I'm just going to stir that now. And then I'll actually try a sip. Yeah, and you can probably hear the sounds of traffic off in the distance. So it is kind of nice being a little bit removed from the chaos for a few minutes. Oh, that is a really nice coffee. It is surprisingly not that sweet. I thought it would be a little bit sweeter. But yeah, I can taste it has got a bit of a nutty taste and I also really taste the cinnamon and the little bit of chocolate that has been put on top of the whipped cream. Alright, so now we're just waiting for food. Yep. It is momo (饃饃) time. Do do do do da doo. Hahaha. So we ordered vegetable momo today. So first up I'm going to cut this in half. Follow me to my plate. Let's break these open. Oh wow. Ooh. I smell curry. This smells really nice. Look at that. Woah. So we got some veggies in there. I'm going to grab some of this sauce. I don't know if this is spicy. This is an experiment. That looks so good Audrey. That looks so good. Mmmm. Oh yeah. What do you think? That is really tasty. It is just like finely chopped veggies mixed in with some curry. It is really really nice. I'm going in for another dunk. What is the sauce like? A little spicy. Uh! Oh my gosh. Now it is going to be really spicy. Not just a little spicey. And good? Mmmm. So Sam wants to introduce everyone to the monster who lurks deep in the city. What is it? The scariest thing in Kathmandu (काठमाडौं). The wire monster. The wire monster. There is the wire monster. And there is a few of them. We're going to show you. Alright guys, so we made it to the Momo Hut and I think the name says it all. This place specializes in momo (ममचा). And actually they have over 20 varieties. Some of the fillings are a bit unusual. You can get ostrich, a rabbit, chicken sausage, peanuts. But we've gone for something a little a little more tame. We are having palak paneer. That is our savory one and we also got yummy chocolate with melted ooey gooey chocolate. We're not just calling it yummy chocolate. That is actually the name. That is the name of it. So it better be yummy. Show us that name. The name. Show us the yummy chocolate. Yummy chocolate. Indeed. The 1st order has arrived. Check it out. This is our palak paneer momo. And palak paneer is basically like a cottage cheese with uh spinach. So I'm going to break it in half. It is actually one of my favorite Indian curries. Yeah. Ooh. So it looks like the exterior is probably spinach based on the color. And then you've got the cottage cheese inside. Sauce wise the red one is supposed to be spicy, the yellow is mild. Let's start with mild. Let's see how that goes. And then we can kick it up another notch. Mmmm. Tasty? Mmmm. That is really good. It reminds me a lot of the Korean mandu (만두) that we were eating in Seoul. Oh yeah? Yeah. Okay, let's go for the hot sauce. Hopefully I will not regret this. Mmmm. Which sauce do you like more? I like the spicy one. It is not that hot. It is really good. Okay. I sure hope they all have peanut butter inside. Oooh. Not only is a peanut butter but it is like warm peanut butter. It is melted. Melted and gooey and rich and creamy. And you have that chocolate sauce and you have that honey. The only thing I regret is that we didn't order the large portion. We only got the five. Womp womp. Who gets the 3rd one? We each get two. Hahaha. We'll fight for that one. Rock, scissor, paper right? Well good morning. It is day two in Kathmandu (काठमाडौं) and today's excursion is to the Monkey Temple. I believe the name is Swayambhunath (स्वयम्भू स्तूप) if I'm pronouncing that correctly. So basically we 'googled' the address. We found google maps and we've been walking probably about 30 minutes through neighborhoods, muddy roads. I don't think we're taking the most direct way to get there but I think we're close so we're going to keep pushing. How are you doing? I'm doing great. I hope we're close. Yeah. It seems we have found the Monkey Temple (स्वयम्भू स्तूप). We can see it off in the distance. Can you see it? It is like up there on that hill. Anyways, I think it is going to be another half hour to get there so in total less than an hour of walking. I think we overestimated. I disagree with you. I think we're 15 minutes from here. Let's set the clock. We have made it to the base. This is the base of the Monkey Temple (स्वयम्भू स्तूप) and we are already seeing monkeys. I will admit I'm slightly intimidated by the monkeys. There is a lot of them and they are not shy. They will walk right up to you and they don't look aggressive but they're a little too confident for my liking. 350 steps to the top. I can almost taste sweet victory. Ha, how are you feeling? Yeah, we've earned the views of this attraction today I will say that. Lots of walking so far. Once you reach the Monkey Temple, you’ll find a giant stupa with Buddha's eyes looking out in all 4 directions. Then, when you’re done walking around the stupa, you’ll notice a small square surrounded by small shops where you can pick up even more souvenirs. So we have finally made it to the top. It did take us about an hour from the time we left the hotel. But yeah, it is pretty cool up here. There is incense burning, candles are lit. We've got monkeys everywhere. Bells are ringing so there is a lot going on for sure. Sam lost interest a while ago. I don't know if you can make him out. Over there. Over there. Awful tourist. Well hello you. Hey. What happened? I just finished seeing it faster than you did. Are you sure about that? Yeah, and I'm not a huge fan of monkeys so I had enough of the monkeys. I think you missed a whole section over there. Are you serious? I don't think so. Sam just did a quick circle and he's like 'okay' I'm done. I'm done. Okay, so travel update. We just finished visiting the Monkey Temple. Yep. And now we're riding a taxi to visit Pashupatinath Temple (पशुपतिनाथ मन्दिर) which is one of the more popular ones here in Kathmandu (काठमाडौं). Yeah, it is kind of a little bit far from where we're staying. It is closer to the airport. Yes. So yeah, that is not within walking distance.Yeah. We are attempting a full u-turn in the middle of traffic. Just stopping traffic for us. Are you cursing Sam? No, it is warm. I'm saying it is warm. Another thing to do in Kathmandu (काठमाडौं) is to experience rush hour like a local. We've been sitting here in this taxi not moving how long now? 10 minutes? 15 minutes? 15 I'd say. Tick tock. Tick tock. This next temple is a sacred Hindu site (पशुपतिनाथ मन्दिर) where many believers choose to be cremated. According to the Nepalese Hindu tradition, the body must be dipped three times into the Bagmati River in order to break the reincarnation cycle. We would recommend getting a guide to tour the temple complex, because it can be tricky to navigate and know where you can and cannot go. So we had another very busy morning of sightseeing on day 2. And right now it is lunchtime. We found a restaurant it is called Rosemary restaurant I believe and I've ordered Paneer Butter Masala. I'm really excited for that with roti. And Sam has gone for non-traditional food so he refuses to appear on camera because he's having gnocchi. Well, food has arrived. We're having the paneer butter masala with roti. Which is kind of like a flat-bread. Oh, that looks so good here. That is warm actually. That is a really generous portion. Oh lah lah. And I am being extra generous and sharing because Sam's food is going to be a while. Yeah, he got a little fancy. I'm not embarrassed by the way that I'm having gnocchi. So yeah, there is some really good International food in Kathmandu (काठमाडौं). Yeah, there sure is. We've really been enjoying kind of mixing it up. Enjoying local foods and also enjoying some good International food. It is so creamy. Wow. Oh man. Let's have some more of the paneer. Yeah, grab one of them. Let's fish them out. Oh there it is with a big chunk. Look at that. Wow. I'm so hungry right now. I know. We've had such a busy day. A lot of walking. Mmmm. Oh yeah. It is surprisingly hot outside. Good stuff? Really good stuff. For someone who is sharing you're sure gobbling a lot. It is cheesy. It looks cheesy. We actually haven't had a bite. So tell us what did you get? So this is the parmesan gnocchi. Know it is Parisian. Are you disappointed? Mmmmm. Parisian gnocchi. How is it? It is really good. Yeah, the gnocchi just kind of dissolves in your mouth. Yeah, it has bechamel sauce. Yeah, this is garlic. Bechamel and there is also some parmesan baked on. Yeah, looks good. Good choice. That is really good. So here is a fun little story about Sam. Every time we go out in Thamel Sam is approached by local men whispering in his ear. And they're like 'weed' want some hash. Opium. Every single time like 10 times a day. If I'm with you and we're holding hands then no. It is less likely. Less likely and it was also happening more often when I had my scruffy beard and my scruffy hair. So today is our last day in Kathmandu (काठमाडौं) and we've been staying in the neighborhood of Thamel. Yep. Which is kind of like the touristy area. And they have a lot of shops where you can pick-up souvenirs and like little trinkets to take back home. So we're going to do a bit of shopping because you know we're winding down. Yep. It is our final day. Got a little bit of room in the suitcase so yeah let's get some stuff. Shopping time. We went shopping. Show us. Show everybody what we got. So we got a singing bowl. Oh my gosh, I'm afraid I'm going to drop something. Be careful here. Well, first of all Sam chose this. Oh yeah, I love that. It is four faces. Show the four different faces. Different expressions. Okay start now. Sad. Yeah. Happy. Happy. Uh, content. Normal. Content. A little grumpy. Grumpy. I think the grumpy one suits you quite well. Yeah Sam, it suits you. And this is the prayer bowl. And I would demonstrate. Try it. I won't. Okay. I can't it just doesn't work when I do it. Put it flat in your palm. I know but I'm like balancing stuff. That is true. Anyways, I promise it works. It sings. Yeah. And uh so yeah we're really happy with those purchases. These will be nice additions to our future home. One day. One day. We are starting to collect now because the finish line is in sight. A few years from now. A few years on the horizon. But yeah that is it. Today we are having Dal Bhat (दालभात). We've been eating Dal Bhat (ডাল ভাত) very very often. So much so Sam has declared it his favorite dish known to mankind. Is that correct? Haha. Well it is definitely our favorite thing here in Nepal (नेपाल). It is what we've been having here more than anything else so. Yeah, so to describe it it kind of like a Nepali Thali Set (थाली). Yeah. So you get your rice and some lentils and we're ordering vegetarian so we're having like a vegetarian curry and just different vegetables and sauces. So we're going to show you that when it arrives. Sam is actually had too much Dal Bhat (दालभात) these last few days so he ordered different local specialty items. I ordered some other side dishes to go along with it. Yeah. So we're going to be sharing. Oh, are we now? I hope so. And that food will be coming soon. So my food is here and it is a proper platter. This is the dal bhat (દાળ ભાત). It sure is. And the dal is the lentil soup right here. Right. It looks more green today. Um, and what I find surprising like here is that here it is more soupy. It is more watery whereas in the past I've had like a thicker dal. Kind of like a curry almost. Yeah, yeah. And then here you have your bhat which would be your rice. Yeah, big mountain of rice and then we have a tonne of different sides dishes. I know. So first up this is the curd. It is kind of like a yoghurt. Yeah. And I believe this is the vegetable Thakali (दाल भात तरकारी) which is kind of like a vegetable curry. Right. Then you've got your pickled vegetable. Not entirely sure what it is. And these are all surprises. Hahaha. We'll see once we dig in to them. Mmmm. Is it good? Mmmhmm. Really good? That is quite nice. Yeah. I guess you can just mix it all together really. Lastly, to wrap up our time in Kathmandu (काठमाडौं), we went in search of a rooftop terrace where we could enjoy a drink and watch the sunset with colourful prayer flags blowing in the wind. So where are we now? And what are we doing? Alright, so we found a little rooftop bar in Thamel. I'm having tea because it is cold. Tea toddler. Sam is having beer. Tea toddler. And we're going to watch the sunset. So yeah, if you can find a place in this area on say third or fourth floor of a building you get some beautiful views. You get some mountain views and then as the sun is setting it is quite incredible I have to say. Yeah, we basically wandered around just looking up like who has a terrace and we found this place completely by chance. They are not officially open yet but they will be in a few days. How cool is that? Here we are. They are actually serving us before they're even open. Here is my beer. Local beer. Gorkha (गोर्खा बीअर). Travel day. Woah. Tire. The tire fell off. Woah. It is smoggy. It sure is. Okay, so good morning from Kathmandu. Today is a travel day. And we're going to Pokhara. I've been calling it Pokhara all along. Apparently that is not how you pronounce it. Yeah, so we're up bright and early. What time is it at the moment? It is seven fifteen. No, it is not even seven thirty. It is seven fifteen. And we're just we're basically dropped off on the side of the road and apparently our bus is going to come here. We are really hopeful this is the right area. Fingers crossed. Double fingers crossed. So the air is quite dusty and polluted in Kathmandu on a normal day but today it is foggy so it is like the fumes are almost getting trapped in the air and you can see that today. The air has texture. It just looks thick and grey over the city. So yeah, that is what Kathmandu is like. We're just waiting by the side of the road breathing in the fumes. Lots of honking going on. And I hope the bus gets here soon. I am really looking forward to Pokhara where it is a lakeside and mountainside setting. So hopefully the air will be a little fresher and cleaner. I'm missing clean air. We're going to be here for 45 minutes. 45 minutes. Yeah, we got here way too early. Our bus doesn't leave until 8 and it is like seven twenty at the moment. No, seven eighteen. I was concerned about traffic because it can be insane and I wasn't sure if rush hour would be chaos and then we'd miss our bus. I guess rush hour is more like an hour later. Sometime between eight and nine. But at seven in the morning yeah the traffic isn't too bad. There is traffic out there but it is not like bumper to bumper. There is no gridlock at this time of day. So how are you feeling about our next destination Pokhara? I'm really excited about it. It is going to be considerably smaller than Kathmandu and it also just from pictures we've seen it looks a lot more scenic. We're going to be out by a lake and I'm looking forward to that because Kathmandu has been fun but it has also been really chaotic. So I'm ready for a change of pace. Haha. Also, I'm mildly amused because we keep seeing these shuttles driving by and everyone is asking Pokhara, Pokhara, Pokhara do you want to come hop on the bus blah blah blah. The thing is these buses and shuttles are like bursting at the seems. There is visibly no more room for people but they are still trying to get us on and yeah we've already bought tickets so really it makes no sense. Doo la looh. Doo lada looh. The horns hear sound a bit like a turkey gobbling. Doo lada looh. We are on the bus. What time is it right now? Eight fifteen. So yeah, it was pretty much on time. Okay. Just a few minutes late. Mind you we've been putting our bags on so that has taken up a bit of time. But yeah, beep beep beep. We're going to start the journey now. And those horns are just incredible. So we're having a bumpy breakfast over here. Um. this is what we've got. Some kind of a noodle dish with potatoes. We're just going to dig in. The noodles are nice. I'm hungry. I didn't have anything to eat at the hotel so it is almost like a brunch for me. Time for a pit stop. We've been driving how long would you say? Two hours? Three hours? No, it has been longer than that. It is now twelve o'clock. I've been sleeping. So we've been on the road for about three and a half hours. We're about half way there. Now it is lunchtime. Alright guys. So you can see on the map where we started, where we are now and where we need to go. Here. And like as we've been traveling the road conditions have been getting a little bit better like in terms of the quality of the roads and also not as much traffic either. Lunchtime. This is pretty sweet. We get a buffet lunch and yeah I'm got a fairly generous plate but I don't want to eat too too much because I usually don't like to eat a lot when we're on a serpentine road. Windy road. Bad combination. So no thanks. So I mostly grabbed some noodles here. I have something that looks a little bit similar to Aloo Ghobi. It has got like cauliflower. Cauliflower and potatoes. And then over here this is some rice with beans. With I think a bean curry. Dal. Sorry, I should say Dal. I keep forgetting to call it Dal. And then last but not least here is mine. That is yours. And then I have something that looks like maybe a yoghurt or a rice pudding. Alright, enjoy. Let's try it. I'm hungry. We have arrived. My camera lens is looking rather dusty but we are here in Pokhara. It was an eight hour journey in the end. So a bit longer than we were expecting. But we are here. I'm hungry guys. First priority is to drop off our bags and get food. Yes. We're getting food. Food is priority number two. Numero Uno. So we are all checked in and it is time for room tour. Room tour. Pokhara cribs edition. There you go. This is literally the fastest room tour ever because my stomach is overriding this room tour. Sam is just thinking food. Food. Food. It is time to eat. But yeah we have a nice view of the hotel. And some mountains off in the distance. Seating area. Let's check out the bathroom. I haven't seen it yet. Alright, so walk in shower. Toilet. Sink. Hello! Bub-bye. Sam is looking ever so serious. This is a hard decision. A very important decision. What will be his first meal in Pokhara? After an eight hour bus ride. I think we're going for comfort food. Did you just take a first sip without toasting your wife. I did. I snuck one in there. Excuse me. Let's try again. Excuse me. Salut. Salut. I'm having a mint lemonade. I forgot for a second. Vino tinto over here. Red wine. Mmmm. And so my first time to try Everest beer here in Nepal. Everest. And we won't be hiking there so I might as well have the beer right? But you know what? You need to read the back of the label. It is quite poetic. Let's see. Nepal. The land of mysterious. The land of mysticism. Oh sorry. I don't have my glasses on. Nepal the land of mysticism and Himalayan grandeur brings you this limited edition of Everest. Oh la lah. Everest. Uh, it is nice. So refreshing. I mean this is one of those chilled glasses and I needed this after sucking in all of that dust. That was an eight hour dust fest on the bus. Plus the one hour wait fest. And the food is here. Oh, wow. That looks very good. Oh wow. That is amazing. Thank you. Oh okay. Alright, hungry hippo said film me first. I'm hungry. No I didn't. I'm hungry. I'm not a hippo. I'm hungry. Um, I forget the name of what I ordered. It was a really long name. I know this is the paneer. You got paneer and it has some tikka spices and I think was it cooked in a tandoori oven? Was that part of it? I don't know. It had like four or five names in the description. Anyways, let's go with this. This looks good. Oooh. Is it good? Wow. Hmmmm. Yeah? Are you going to share? Uh-huh. Oh come on. At least one bite. I'll give you a slice of pizza. Sam, has a whole pizza. Yeah, I have a huge pizza. This I probably could have got the smaller but you know what? I'm hungry so no complaints. Mine has veggies too. It has onions, carrots, capsicum, and a salad and naan. I didn't even mention the naan. Look at that. Yeah, and like show your hand for sense of scale. These are really big portions. This is awesome. Lots of food. This is just what we wanted. Hmmmm. Oh man, this looks. Oh man, this looks so good. Copious amounts of cheese. Melting all over the place. It is really hot. It is obviously freshly made. Fresh out of the oven. You're going to burn your whole palette like that. Hahaha. He wasn't willing to wait thirty seconds. That is awesome pizza. That is good pizza anywhere in the world. But to get pizza this good in Nepal is a really nice surprise. I'm going to really enjoy this meal. Hello. Oh wow I didn't know I was going to be filmed for this. Okay, so I found a Cabernet to bring home and this one is from Chile. So pretty good price. I mean for this part of the world to pay about 11 US dollars is not a bad deal. It is obviously very pricey if I was in Chile but I'm not in Chile. Wine drinking is not a big thing here so this is going to be brought back to the apartment and I will enjoy this. What are you celebrating? I'm celebrating arriving. Okay. Hahaha. Let's go. And that is a wrap for a very very busy day. It has been a busy day. And we have our wine ready. So here is yours. Okay. Let's do a cheers. Cheers. One last salut. Salut. So great adventures to come from Pokhara and we'll be doing lots of food vlogs and other things. Some sightseeing of course and maybe a bit of hiking so please stay tuned for that and we look forward to showing all of that. Alright, see you soon. Soon. Glub glub glub. Good morning. Good morning. Mornin'! Okay, luckily we're not quitting our day jobs to become singers so let's get that out of the way. Haha. Alright, so guys we are in Pokhara (पोखरा) and basically this video is going to be not chronological. Un-chronological. Yeah. Non-chronological. Non-chronological order. Today is our last day in town and it is our first day of sightseeing. So we've basically been hanging out, shopping, eating really well. Catching up on work. We haven't done anything. No but you know what? We have waited until the last day but this is the first day of really good weather. Yes. We've had a lot of haze, a lot of cloud cover. It has been super foggy as well. Yeah. But today it is just unbelievable. Blue skies. Blue skies. We're seeing like snow capped mountains that we hadn't seen before. And today we're going to go out by boat and we're also going to do a little bit of hiking so we can't wait to show you around. So we're by the lake. Yes, we are. There is the lake. We're going to hire a boat next and then we're climbing to the World Peace Pagoda (Pokhara Shanti Stupa). And yeah, let's get started. Kisses. Are you giving morning kisses? Morning kisses. Morning kisses. Morning kisses. Hiring a boat is easy. When you go down to the waterfront you’ll find a large board with all the rates listed. You can either hire your own boat to row, pay to be rowed to the temple in the middle of the lake, or pay to be dropped off at the start of the hiking trail that leads to the World Peace Pagoda (Pokhara Shanti Stupa). So here is our boat. We've upgraded. We paid eight more dollars and that gives us. Sam was afraid he was going to burn in the sunshine. Yeah, this is for me the ginger who freckles a lot. We got an upgrade of a roof and we got mats. This has been such a peaceful ride that I'm actually feeling a little bit sleepy. I feel like I could just curl up on the boat on the carpet and take a nap. But then I'd miss out on the views. And that would probably look a little bit rude to our boatman. Just sleeping during the outing. Sam is filming baby cows. Baby cows. Baby cows. There have been some great opportunities to film this morning. We've had some really good light. I know. Oh my gosh we definitely picked the right day to come out. Well, we are coming to the end. Our very lovely outing. Yeah, that was a great outing and the weather changed completely. It got really hazy again and foggy. So it is like a completely different experience for half of the trip. The first half versus the second half. And now we're preparing to go hiking. So yeah. Yeah. After our boat tour of the lake, we decided to go hiking so we got dropped off at the start of the trail. There’s a small shop on that side of the lake, so you if you need to pick up some water or a few snacks, this is a good place to do so. So we are now hiking to the World Peace Pagoda. And it is meant to be forty-five minutes to the top. It might take a little bit longer because I'm doing this in Sam's crocs. My running shoes got left behind. You don't even have running shoes. Somewhere along the way. You wear my running shoes now. Sam ruined them. And my crocs. They were left behind. Anyway, Sam and I have been finding that we're really out of breath in Pokhara (पोखरा) for some reason. We're just out of shape in general. We are usually panting after climbing two sets of stairs at our hotel and well climbing two sets of stairs probably takes like 30 seconds and this is a 45 minute hike. So woah. You're already out of breath. I have a feeling it is going to be a struggle. Status update? Status update. The hike is getting really steep. Out of breathe. Almost out of water. Out of shape. Womp womp. But in terms of the difficulty this is not a difficult path. No. It is just the altitude, the fact we're out of shape and we got quite a bit of sun. Now it is shaded so that is nice. We're starting to cool down a little bit. Onwards. This is how we feel. Yeah, it was a bit of a sweat fest and it was definitely good exercise. Not a difficult path but now that we're here let's actually check out the Peace Pagoda. Well 'hey hey' Aladdin. That was pretty fun. I have to say you missed out by not going up there. Hey 'shhh' don't tell people. It is true. You didn't do it. Shoelaces are undone. We have visited the Stupa and now the grand plan is food. Food and I'm going to have tea right behind us. So we found a rooftop cafe with a great view of the lake and Pokhara (पोखरा) below. And how did we choose this place? What question were you asking? What do you mean? Sam was going to the restaurants. Do you have the best view? Do you have the best view? And of course everyone is like yeah. I didn't mean it like that. I meant like where is the best view within your restaurant. I didn't mean it like do you have the best view of all of the restaurants. Everyone is going to be like of course we have the best view. Come eat over here. Anyways, we settled on a place and I ordered a Nepali Thali set and Sam is having tea. Yep. So yeah. Well good afternoon from Pokhara (पोखरा). Today we are going shopping. Shopping. Yeah. And the secret is we've actually already gone shopping. We bought some cool stuff. Last night. Last night and now we're going to talk a bit more about what we're going to do in terms of shopping but first don't you need to check out my pants. I'm wearing something new. Look at this. Hippie pants. Can you see that. That is a purchase from last night. Yeah, and Audrey got a pair too but she is not wearing them now. I don't know why but I'm rocking the new hippy pants. Okay, let's see what else we can find. I still want to pick up a few more souvenirs. So Sam found a shirt he loves? We're going to design it though. Change the color. It is hilarious. It is totally politically incorrect but sometimes it is fun to have some. You don't always need a plan. Sometimes you just need balls and a beard. Do you have a beard? I do have a beard. That is the question. Hahaha. I think I'm two for two. Alright, good stuff. So while we've been in Pokhara (पोखरा) we've mainly been hanging out in Lakeside which is the area along the lake. Like the name suggests. And there are so many shops here. If you want to pick up souvenirs or clothes or locally made arts and crafts. Yeah, restaurants, cafes. Also you can arrange a lot of adventure travel from here. Yes. So if you're into paragliding or what else can you do? There is tonnes of stuff. Oh man. There is hiking. You can do micro-flights. A helicopter tour. There is helicopter tours. There is I think even like horse and pony riding. So any kind of adventure stuff. Oh this is also where you would arrange like for a trip to do the Annapurna Circuit (अन्नपूर्ण). The big hike trek. Yes. If you do the whole circuit it takes about two weeks. 14 days. Yeah, but I mean we're mainly here to relax so we've just been hanging out, eating well, enjoying a quiet setting. Although it is not so quiet right now. You probably here a lot of honking going on. Um but yeah and today we're shopping so let's go. Who is this Audrey? This is my pup friend. I met him like four days ago. So every time we walk past here we have a little pet. Isn't that right? Yes, it is. You're the most chill pup we've met in a while. You just hang out, you like stokies, you like attention. Yes. If you see us you'll come walking over. Yes. Yes, to all of the above. Yes. So as we've already mentioned we did quite a bit of shopping while we were in town. So we just wanted to show you guys what we got so you have an idea of what you can buy in Pokhara (पोखरा). And maybe I did most of the shopping not Sam. Um, we did a lot of shopping. Since we're going to India next I got some clothes. I need something light and breezy so linen shirt. Wooden blue. That is a nice one. I like that one. I really like this one? Oh you do? That one was like six bucks. Mmmhmmm. This one was ten. But it is longer. Alright, I forgot that you got two of them. Wow. So yeah. That will come in handy. Yep. Let's see. What else did. Oooh, I got hippie pants because when in Nepal (नेपाल). Yeah. Tada. That is something we both got. We both got hippy pants. Actually you know what is funny? When we were at the store Sam is like showing my this pair. He's like what do you think of these hippie pants? And I'm like Sam that is a skirt. You should have noticed he was looking at a skirt. Which is ridiculous but so Sam. Yeah. We got this. I think this would be cool like on a coffee table or something. You can set like a teapot or a coffee pot or anything warm. Or like even on the dining table. Yep. For the future home because we don't actually for the future home that we don't have yet. Okay, I got some toys. I got stuffed animals. Hahaha. Oh my. I got an elephant. That is cute. I love its eyes. That is the best part. Sam picked out the color. Yep. I was like what there was a whole bunch of them and you're like pick one. I'm like definitely that one. I got a bunny. Yeah. Just because it is cute. Yes. It is cute. Are they going to be friends? Yes. Or will they be mortal enemies? Friends. Friends? Instant friends! That is good to know. Sam got hippie pants. Tada. This is not the skirt. These are the actual pants. Yes, this is the real deal. Yeah. They almost don't fit me. They look fabulous. They kind of go down to my not quite to the bottom of my ankles but. Yeah, the guy who was selling them. He just like rolled them up for Sam and he's like here you can wear them kind of like fisherman's trousers. Thanks guy. Anything else? One more thing. This one is Sam's as well. Oh right I like this one too. This one says Nepal (नेपाल) and then it has the flags so. That is really cool. I don't have a lot of long-sleeve shirts at the moment because yeah we've been traveling in really warm places. I may borrow this as a pajama. No, I don't think you will. I think I'll actually wear this one myself. Anyways, so yeah that is all we got. Shopping in Nepal (नेपाल). When we weren’t out sightseeing, which was most of the time, we were restaurant hopping and enjoying the food. The following is the best meal that we had in Pokhara (पोखरा). The food is here and it looks amazing. Check it out. I'm having something called Chhwelā (छ्वेला). And this is fish from the local lake. It is marinated in secret spices. That is what it says in the menu. They won't even tell you what is in it. I love that. And it is barbecue. That is the best. In the tandoor oven according to the menu so I didn't even see this being prepared. Secret spices. But it looks so good. If you look at that pieces of fish like they're so plump and oh my gosh this just looks fresh. Do some more dissections for us. More dissections. Here we are in the science lab. Yes. I am dissecting the fish. Exactly. Anyways, I'm going to try some of this already. It looks so good. Wow. Man, it looks like there is some tomatoes in there and maybe cilantro. Mmmm. Is it good? Yeah? That is really good. I chose well. The fish it is so soft. It melts in your mouth. I just had some kind of insect bite my elbow. Oh my gosh. If there is a little shaky that is why. Sam's being attacked. Bad camera man. The mosquitos want the fish. Hahaha. This is so nice. That is cilantro. Little chunks of tomato. Let me zoom in on that. It looks like a little bit of a yellow curry. Oh wow. Man, you can see that so well now. It is good. So the one that I ordered was a Pokhara style curry. And it comes with fish and we had the choice between chicken and pork I believe. And let's stir that around a bit. Oh la lah. So you can see there is nice big chunks of fish over here too. It looks really good. It looks like the same fish they used for mine. Yeah. I'm sure it is. So it also comes with brown rice. Which is nice. We had the choice between brown rice and white rice so we're making the adult decision to get the healthier brown rice. The healthier version. I think brown rice is tastier anyway. I agree with you on that. So I'm just going to have a bite and then I'm going to go for a bite of rice. So let's see what dish comes out on top? You know what? They said that this was a must try dish on their menu. Yeah. And I totally agree. Like that curry is just so good, so rich. It is like a thick flavorful curry. And then because the fish has obviously been marinated and cooking in there for a long time it is even I think it is even more tender than the fish from your dish. Wow. The fish from your dish. That kind of rhymes a bit. That could be a rap. The fish from your dish. Yeah, that is my bad attempt at rapping. But uh yeah it is so good I'm going to have another bite with the rice. So don't mind my thumb here. You do have a knife. I do. And a fork and a spoon. To make it work. It is more fun to eat with your hands whenever you can. Yeah that rice really compliments it well. It helps sop up a bit of the gravy. We also enjoyed hanging out in the lakefront bars. Happy hour may have been the draw for most people but I was here to drink tea and play with the resident pets. I made a friend. I made a friend. Oh you're sleepy. You are so sleepy. I'm getting sleepy too pup. I just had a big meal and I'm going to have a glass of wine and I'm going to enjoy this fire that we are right beside. Hello kitty. Audrey you're the animal whisperer today. Who do you have now? Oh, I forget her name. I forget her name too but it is a sweet little kitty. Her name is cry baby. That is what I remember. Cry baby. Is she getting all snuggly. Is she getting all snuggly with you by the fire. Yes. She's cute. Tonight we're along the lakeside because they have a lot of little like cafes and bars where we can come and enjoy the views. Yeah. Have a drink. It is great for nightlife in Nepal (नेपाल). It is just awesome. It is really nice. And yesterday we visited a place called I think Purple Planet. Yep. Today we were at the Bamboo Hut. Bamboo Hut. Bamboo bar. Right. And I befriended a cat and a dog. I know..So sweet. Best. Especially that cat. That cat fell asleep on you. I know. I don't think it would have left had you not you know. Had we not left. Anyways, we're going to now try to find a place that has some live music. Apparently around this time of night between around seven and eight they start playing live music. I hear it off in the distance. So let's go check it out. Let's follow our ears. So that’s a wrap for our time in Pokhara (पोखरा). Most travellers who come all the way out here generally do so to hike the Annapurna Circuit, but we had neither the gear nor the desire to undertake a lengthy trek. Fortunately for us, Pokhara (पोखरा) proved to be the perfect place to unwind after a few months of busy travel, and we still got to enjoy views of the Annapurna Mountain Range (अन्नपूर्ण). We hope that you enjoyed our travel guide to Nepal. If you have any other suggestions of things to do, attractions worth visiting or local foods worth sampling in additional to what we covered in our Nepal Travel Guide please leave those in the comments below. Until next time happy travels and we'll see you soon with more travel guides.", "text_with_breaks": "Nepal is a destination we've wanted to visit\nfor years.\n\nWith Himalayan views, golden temples, sacred\nsites, world class hikes and friendly locals\n\nluring you over to visit it is no wonder Nepal\nis a country that many intrepid travelers\n\nreturn to time and again.\n\nCome join us in this Nepal Travel Guide as\nwe cover the bustling and vibrant city of\n\nKathmandu and embrance all of its chaos before\nhopping on a bus bound for serene Pokhara\n\nwhere lakes and mountain views are in high\ndemand.\n\nOur travel guide to Nepal covers major attractions,\nthings to do and local eats to help make your\n\ntrip to Nepal a better one.\n\nSome of our personal favorite experiences\ninclude hiking, boat rides, exploring temples\n\nand sipping on tea while in total awe of the\nnatural scenery.\n\nNepal is a country that left a tremendous\nimpression upon us to the point we're counting\n\ndown the days, weeks and months until we can\nreturn again.\n\nNow let's explore Nepal together!\n\nWell good morning.\n\nIt is our first full day in Kathmandu (काठमाडौं).\n\nWe are up bright and early.\n\nYep.\n\nIt is surprisingly cold here.\n\nWe're visiting in January.\n\nSo I think it is nine o'clock in the morning\nhere and it is about 8 degrees outside.\n\nEight degrees.\n\nSo yeah, a little nippy.\n\nYeah, you can see our breathe.\n\nWe haven't been wearing our warm clothes in\nquite a while.\n\nSo yeah.\n\nAnd yeah traffic is starting to pick up.\n\nLots of motorcycles, cars, honking.\n\nThere is no sidewalks.\n\nI'm surprised by the lack of sidewalks here.\n\nSo we're just walking along the road and we're\ngoing to go explore.\n\nIt should be a good day.\n\nSometimes it’s nice to be surprised by a\ndestination, so we arrived in Kathmandu (काठमाडौं)\n\nwithout a whole lot of prior research.\n\nWe knew we wanted to see the temples and palaces\naround Durbar Square (Basantapur Darbar Kshetra),\n\nbut that was about it.\n\nSince our hotel was about 30 minutes on foot\nfrom the Square, we took this as an opportunity\n\nto go on a very leisurely walk and meandered\nup and down some back streets.\n\nWe were up early, but Kathmandu (काठमाडौं)\nwas buzzing.\n\nScooters were racing to work, vendors were\nsetting up their fresh produce, and construction\n\nwork was well underway.\n\nSo we have made it to our first stop of the\nday.\n\nWe're at Durbar Square and this is kind of\nlike the main square.\n\nIt is surrounded by Buddhist and Hindu temples\nand shrines.\n\nLots of pigeons.\n\nSam is filming them right now.\n\nHe is doing a timelapse.\n\nUm, but yeah as you probably know there was\nan earthquake in April of 2015 so a lot of\n\nthe temples came down.\n\nSo we're seeing a lot of restoration work\nand a lot of ruins.\n\nSo we're just going to take you on a little\ntour of the square right now and show you\n\nwhat it looks like.\n\nOnce we arrived in Durbar Square, we bought\nour tickets for 1000 rupees.\n\nIf you’re interested in hiring a local guide\nto show you around and share some of the history\n\nbehind this UNESCO World Heritage Site, you\ncan easily find one next to the ticketing\n\nbooth and agree on a fee.\n\nDue to the earthquake some structures were\nreduced to rubble, while others aren’t safe\n\nto enter at the moment and are being held\nup by scaffolding, so we mostly just looked\n\nat the structures from the exterior.\n\nAlright, so next up we are in Indrachok (इन्द्रचोक)\nif I'm pronouncing that correctly.\n\nIt is a market area and yeah very lively.\n\nYeah.\n\nThoughts?\n\nI'm seeing lots of gold colored souvenirs.\n\nYes.\n\nSeeing lots of North Face types of things.\n\nYes.\n\nAnd also kind of bright looking saris.\n\nLots of color yeah.\n\nVery colorful.\n\nVery busy and bustling.\n\nFor some trivia, this market was once part\nof the old trade route between India and Tibet.\n\nWe really enjoyed walking through here since\nthe market is geared at both locals and tourists.\n\nThat means you can find shops selling every\nday items like blankets, slippers and cookware,\n\nbut you can also find shops full of souvenirs\nlike wooden masks, puppets and prayer bowls.\n\nHi!\n\nHi.\n\nSo we've had a busy morning.\n\nYes, we have.\n\nWe've been walking around all morning.\n\nAnd now we're at a place called the City of\nDreams.\n\nNo, the Garden of Dreams (स्वप्न\nबगैंचा).\n\nHahaha.\n\nOh my gosh.\n\nThat is in Macau.\n\nWhoops.\n\nWe're at the Garden of Dreams.\n\nGarden of Dreams (स्वप्न बगैंचा)\nand there is a beautiful little cafe and restaurant\n\nhere.\n\nSo we're just relaxing and it is a Viennese\nstyle cafe.\n\nYeah.\n\nSo it is pretty cool.\n\nSo these gardens are partly funded by the\nAustrian government.\n\nRight.\n\nSo we're just going to grab some food here.\n\nSam is going to enjoy Viennese coffee.\n\nYes, it was a Viennese mocha coffee and apparently\nit is going to have cinnamon, almonds and\n\nsome dark chocolate.\n\nOh la lah.\n\nThat sounds very good.\n\nSo the drinks have arrived.\n\nIndeed, they have.\n\nSo I got myself some honey ginger lemon tea.\n\nIt is what I've been ordering every single\nday since we've been here.\n\nAt every restaurant and cafe I go to.\n\nMmmm.\n\nThat is nice.\n\nAnd I like that they put big chunks of ginger\nin there.\n\nSo then I chew them.\n\nThis is kind of nice snack.\n\nThere is a copious amount of honey in the\nbottom.\n\nLots of honey in the bottom.\n\nIt was so thick.\n\nAnd cookies.\n\nA little cookie to go with it.\n\nSo your coffee is just full of layers.\n\nYeah.\n\nCheck that out.\n\nYeah, I'm just it is kind of like overflows.\n\nI'm just going to take a spoon.\n\nGoing for the whipped cream it seems.\n\nMmmm.\n\nOh, that is foam.\n\nThat is the foam.\n\nIt is frothy.\n\nReally frothy and I got a huge bite of cinnamon\nthere too.\n\nOh.\n\nI'm just going to stir that now.\n\nAnd then I'll actually try a sip.\n\nYeah, and you can probably hear the sounds\nof traffic off in the distance.\n\nSo it is kind of nice being a little bit removed\nfrom the chaos for a few minutes.\n\nOh, that is a really nice coffee.\n\nIt is surprisingly not that sweet.\n\nI thought it would be a little bit sweeter.\n\nBut yeah, I can taste it has got a bit of\na nutty taste and I also really taste the\n\ncinnamon and the little bit of chocolate that\nhas been put on top of the whipped cream.\n\nAlright, so now we're just waiting for food.\n\nYep.\n\nIt is momo (饃饃) time.\n\nDo do do do da doo.\n\nHahaha.\n\nSo we ordered vegetable momo today.\n\nSo first up I'm going to cut this in half.\n\nFollow me to my plate.\n\nLet's break these open.\n\nOh wow.\n\nOoh.\n\nI smell curry.\n\nThis smells really nice.\n\nLook at that.\n\nWoah.\n\nSo we got some veggies in there.\n\nI'm going to grab some of this sauce.\n\nI don't know if this is spicy.\n\nThis is an experiment.\n\nThat looks so good Audrey.\n\nThat looks so good.\n\nMmmm.\n\nOh yeah.\n\nWhat do you think?\n\nThat is really tasty.\n\nIt is just like finely chopped veggies mixed\nin with some curry.\n\nIt is really really nice.\n\nI'm going in for another dunk.\n\nWhat is the sauce like?\n\nA little spicy.\n\nUh!\n\nOh my gosh.\n\nNow it is going to be really spicy.\n\nNot just a little spicey.\n\nAnd good?\n\nMmmm.\n\nSo Sam wants to introduce everyone to the\nmonster who lurks deep in the city.\n\nWhat is it?\n\nThe scariest thing in Kathmandu (काठमाडौं).\n\nThe wire monster.\n\nThe wire monster.\n\nThere is the wire monster.\n\nAnd there is a few of them.\n\nWe're going to show you.\n\nAlright guys, so we made it to the Momo Hut\nand I think the name says it all.\n\nThis place specializes in momo (ममचा).\n\nAnd actually they have over 20 varieties.\n\nSome of the fillings are a bit unusual.\n\nYou can get ostrich, a rabbit, chicken sausage,\npeanuts.\n\nBut we've gone for something a little a little\nmore tame.\n\nWe are having palak paneer.\n\nThat is our savory one and we also got yummy\nchocolate with melted ooey gooey chocolate.\n\nWe're not just calling it yummy chocolate.\n\nThat is actually the name.\n\nThat is the name of it.\n\nSo it better be yummy.\n\nShow us that name.\n\nThe name.\n\nShow us the yummy chocolate.\n\nYummy chocolate.\n\nIndeed.\n\nThe 1st order has arrived.\n\nCheck it out.\n\nThis is our palak paneer momo.\n\nAnd palak paneer is basically like a cottage\ncheese with uh spinach.\n\nSo I'm going to break it in half.\n\nIt is actually one of my favorite Indian curries.\n\nYeah.\n\nOoh.\n\nSo it looks like the exterior is probably\nspinach based on the color.\n\nAnd then you've got the cottage cheese inside.\n\nSauce wise the red one is supposed to be spicy,\nthe yellow is mild.\n\nLet's start with mild.\n\nLet's see how that goes.\n\nAnd then we can kick it up another notch.\n\nMmmm.\n\nTasty?\n\nMmmm.\n\nThat is really good.\n\nIt reminds me a lot of the Korean mandu (만두)\nthat we were eating in Seoul.\n\nOh yeah?\n\nYeah.\n\nOkay, let's go for the hot sauce.\n\nHopefully I will not regret this.\n\nMmmm.\n\nWhich sauce do you like more?\n\nI like the spicy one.\n\nIt is not that hot.\n\nIt is really good.\n\nOkay.\n\nI sure hope they all have peanut butter inside.\n\nOooh.\n\nNot only is a peanut butter but it is like\nwarm peanut butter.\n\nIt is melted.\n\nMelted and gooey and rich and creamy.\n\nAnd you have that chocolate sauce and you\nhave that honey.\n\nThe only thing I regret is that we didn't\norder the large portion.\n\nWe only got the five.\n\nWomp womp.\n\nWho gets the 3rd one?\n\nWe each get two.\n\nHahaha.\n\nWe'll fight for that one.\n\nRock, scissor, paper right?\n\nWell good morning.\n\nIt is day two in Kathmandu (काठमाडौं)\nand today's excursion is to the Monkey Temple.\n\nI believe the name is Swayambhunath (स्वयम्भू\nस्तूप) if I'm pronouncing that correctly.\n\nSo basically we 'googled' the address.\n\nWe found google maps and we've been walking\nprobably about 30 minutes through neighborhoods,\n\nmuddy roads.\n\nI don't think we're taking the most direct\nway to get there but I think we're close so\n\nwe're going to keep pushing.\n\nHow are you doing?\n\nI'm doing great.\n\nI hope we're close.\n\nYeah.\n\nIt seems we have found the Monkey Temple (स्वयम्भू\nस्तूप).\n\nWe can see it off in the distance.\n\nCan you see it?\n\nIt is like up there on that hill.\n\nAnyways, I think it is going to be another\nhalf hour to get there so in total less than\n\nan hour of walking.\n\nI think we overestimated.\n\nI disagree with you.\n\nI think we're 15 minutes from here.\n\nLet's set the clock.\n\nWe have made it to the base.\n\nThis is the base of the Monkey Temple (स्वयम्भू\nस्तूप) and we are already seeing\n\nmonkeys.\n\nI will admit I'm slightly intimidated by the\nmonkeys.\n\nThere is a lot of them and they are not shy.\n\nThey will walk right up to you and they don't\nlook aggressive but they're a little too confident\n\nfor my liking.\n\n350 steps to the top.\n\nI can almost taste sweet victory.\n\nHa, how are you feeling?\n\nYeah, we've earned the views of this attraction\ntoday I will say that.\n\nLots of walking so far.\n\nOnce you reach the Monkey Temple, you’ll\nfind a giant stupa with Buddha's eyes looking\n\nout in all 4 directions.\n\nThen, when you’re done walking around the\nstupa, you’ll notice a small square surrounded\n\nby small shops where you can pick up even\nmore souvenirs.\n\nSo we have finally made it to the top.\n\nIt did take us about an hour from the time\nwe left the hotel.\n\nBut yeah, it is pretty cool up here.\n\nThere is incense burning, candles are lit.\n\nWe've got monkeys everywhere.\n\nBells are ringing so there is a lot going\non for sure.\n\nSam lost interest a while ago.\n\nI don't know if you can make him out.\n\nOver there.\n\nOver there.\n\nAwful tourist.\n\nWell hello you.\n\nHey.\n\nWhat happened?\n\nI just finished seeing it faster than you\ndid.\n\nAre you sure about that?\n\nYeah, and I'm not a huge fan of monkeys so\nI had enough of the monkeys.\n\nI think you missed a whole section over there.\n\nAre you serious?\n\nI don't think so.\n\nSam just did a quick circle and he's like\n'okay' I'm done.\n\nI'm done.\n\nOkay, so travel update.\n\nWe just finished visiting the Monkey Temple.\n\nYep.\n\nAnd now we're riding a taxi to visit Pashupatinath\nTemple (पशुपतिनाथ मन्दिर)\n\nwhich is one of the more popular ones here\nin Kathmandu (काठमाडौं).\n\nYeah, it is kind of a little bit far from\nwhere we're staying.\n\nIt is closer to the airport.\n\nYes.\n\nSo yeah, that is not within walking distance.Yeah.\n\nWe are attempting a full u-turn in the middle\nof traffic.\n\nJust stopping traffic for us.\n\nAre you cursing Sam?\n\nNo, it is warm.\n\nI'm saying it is warm.\n\nAnother thing to do in Kathmandu (काठमाडौं)\nis to experience rush hour like a local.\n\nWe've been sitting here in this taxi not moving\nhow long now?\n\n10 minutes?\n\n15 minutes?\n\n15 I'd say.\n\nTick tock.\n\nTick tock.\n\nThis next temple is a sacred Hindu site (पशुपतिनाथ\nमन्दिर) where many believers choose\n\nto be cremated.\n\nAccording to the Nepalese Hindu tradition,\nthe body must be dipped three times into the\n\nBagmati River in order to break the reincarnation\ncycle.\n\nWe would recommend getting a guide to tour\nthe temple complex, because it can be tricky\n\nto navigate and know where you can and cannot\ngo.\n\nSo we had another very busy morning of sightseeing\non day 2.\n\nAnd right now it is lunchtime.\n\nWe found a restaurant it is called Rosemary\nrestaurant I believe and I've ordered Paneer\n\nButter Masala.\n\nI'm really excited for that with roti.\n\nAnd Sam has gone for non-traditional food\nso he refuses to appear on camera because\n\nhe's having gnocchi.\n\nWell, food has arrived.\n\nWe're having the paneer butter masala with\nroti.\n\nWhich is kind of like a flat-bread.\n\nOh, that looks so good here.\n\nThat is warm actually.\n\nThat is a really generous portion.\n\nOh lah lah.\n\nAnd I am being extra generous and sharing\nbecause Sam's food is going to be a while.\n\nYeah, he got a little fancy.\n\nI'm not embarrassed by the way that I'm having\ngnocchi.\n\nSo yeah, there is some really good International\nfood in Kathmandu (काठमाडौं).\n\nYeah, there sure is.\n\nWe've really been enjoying kind of mixing\nit up.\n\nEnjoying local foods and also enjoying some\ngood International food.\n\nIt is so creamy.\n\nWow.\n\nOh man.\n\nLet's have some more of the paneer.\n\nYeah, grab one of them.\n\nLet's fish them out.\n\nOh there it is with a big chunk.\n\nLook at that.\n\nWow.\n\nI'm so hungry right now.\n\nI know.\n\nWe've had such a busy day.\n\nA lot of walking.\n\nMmmm.\n\nOh yeah.\n\nIt is surprisingly hot outside.\n\nGood stuff?\n\nReally good stuff.\n\nFor someone who is sharing you're sure gobbling\na lot.\n\nIt is cheesy.\n\nIt looks cheesy.\n\nWe actually haven't had a bite.\n\nSo tell us what did you get?\n\nSo this is the parmesan gnocchi.\n\nKnow it is Parisian.\n\nAre you disappointed?\n\nMmmmm.\n\nParisian gnocchi.\n\nHow is it?\n\nIt is really good.\n\nYeah, the gnocchi just kind of dissolves in\nyour mouth.\n\nYeah, it has bechamel sauce.\n\nYeah, this is garlic.\n\nBechamel and there is also some parmesan baked\non.\n\nYeah, looks good.\n\nGood choice.\n\nThat is really good.\n\nSo here is a fun little story about Sam.\n\nEvery time we go out in Thamel Sam is approached\nby local men whispering in his ear.\n\nAnd they're like 'weed' want some hash.\n\nOpium.\n\nEvery single time like 10 times a day.\n\nIf I'm with you and we're holding hands then\nno.\n\nIt is less likely.\n\nLess likely and it was also happening more\noften when I had my scruffy beard and my scruffy\n\nhair.\n\nSo today is our last day in Kathmandu (काठमाडौं)\nand we've been staying in the neighborhood\n\nof Thamel.\n\nYep.\n\nWhich is kind of like the touristy area.\n\nAnd they have a lot of shops where you can\npick-up souvenirs and like little trinkets\n\nto take back home.\n\nSo we're going to do a bit of shopping because\nyou know we're winding down.\n\nYep.\n\nIt is our final day.\n\nGot a little bit of room in the suitcase so\nyeah let's get some stuff.\n\nShopping time.\n\nWe went shopping.\n\nShow us.\n\nShow everybody what we got.\n\nSo we got a singing bowl.\n\nOh my gosh, I'm afraid I'm going to drop something.\n\nBe careful here.\n\nWell, first of all Sam chose this.\n\nOh yeah, I love that.\n\nIt is four faces.\n\nShow the four different faces.\n\nDifferent expressions.\n\nOkay start now.\n\nSad.\n\nYeah.\n\nHappy.\n\nHappy.\n\nUh, content.\n\nNormal.\n\nContent.\n\nA little grumpy.\n\nGrumpy.\n\nI think the grumpy one suits you quite well.\n\nYeah Sam, it suits you.\n\nAnd this is the prayer bowl.\n\nAnd I would demonstrate.\n\nTry it.\n\nI won't.\n\nOkay.\n\nI can't it just doesn't work when I do it.\n\nPut it flat in your palm.\n\nI know but I'm like balancing stuff.\n\nThat is true.\n\nAnyways, I promise it works.\n\nIt sings.\n\nYeah.\n\nAnd uh so yeah we're really happy with those\npurchases.\n\nThese will be nice additions to our future\nhome.\n\nOne day.\n\nOne day.\n\nWe are starting to collect now because the\nfinish line is in sight.\n\nA few years from now.\n\nA few years on the horizon.\n\nBut yeah that is it.\n\nToday we are having Dal Bhat (दालभात).\n\nWe've been eating Dal Bhat (ডাল ভাত)\nvery very often.\n\nSo much so Sam has declared it his favorite\ndish known to mankind.\n\nIs that correct?\n\nHaha.\n\nWell it is definitely our favorite thing here\nin Nepal (नेपाल).\n\nIt is what we've been having here more than\nanything else so.\n\nYeah, so to describe it it kind of like a\nNepali Thali Set (थाली).\n\nYeah.\n\nSo you get your rice and some lentils and\nwe're ordering vegetarian so we're having\n\nlike a vegetarian curry and just different\nvegetables and sauces.\n\nSo we're going to show you that when it arrives.\n\nSam is actually had too much Dal Bhat (दालभात)\nthese last few days so he ordered different\n\nlocal specialty items.\n\nI ordered some other side dishes to go along\nwith it.\n\nYeah.\n\nSo we're going to be sharing.\n\nOh, are we now?\n\nI hope so.\n\nAnd that food will be coming soon.\n\nSo my food is here and it is a proper platter.\n\nThis is the dal bhat (દાળ ભાત).\n\nIt sure is.\n\nAnd the dal is the lentil soup right here.\n\nRight.\n\nIt looks more green today.\n\nUm, and what I find surprising like here is\nthat here it is more soupy.\n\nIt is more watery whereas in the past I've\nhad like a thicker dal.\n\nKind of like a curry almost.\n\nYeah, yeah.\n\nAnd then here you have your bhat which would\nbe your rice.\n\nYeah, big mountain of rice and then we have\na tonne of different sides dishes.\n\nI know.\n\nSo first up this is the curd.\n\nIt is kind of like a yoghurt.\n\nYeah.\n\nAnd I believe this is the vegetable Thakali\n(दाल भात तरकारी) which\n\nis kind of like a vegetable curry.\n\nRight.\n\nThen you've got your pickled vegetable.\n\nNot entirely sure what it is.\n\nAnd these are all surprises.\n\nHahaha.\n\nWe'll see once we dig in to them.\n\nMmmm.\n\nIs it good?\n\nMmmhmm.\n\nReally good?\n\nThat is quite nice.\n\nYeah.\n\nI guess you can just mix it all together really.\n\nLastly, to wrap up our time in Kathmandu (काठमाडौं),\nwe went in search of a rooftop terrace where\n\nwe could enjoy a drink and watch the sunset\nwith colourful prayer flags blowing in the\n\nwind.\n\nSo where are we now?\n\nAnd what are we doing?\n\nAlright, so we found a little rooftop bar\nin Thamel.\n\nI'm having tea because it is cold.\n\nTea toddler.\n\nSam is having beer.\n\nTea toddler.\n\nAnd we're going to watch the sunset.\n\nSo yeah, if you can find a place in this area\non say third or fourth floor of a building\n\nyou get some beautiful views.\n\nYou get some mountain views and then as the\nsun is setting it is quite incredible I have\n\nto say.\n\nYeah, we basically wandered around just looking\nup like who has a terrace and we found this\n\nplace completely by chance.\n\nThey are not officially open yet but they\nwill be in a few days.\n\nHow cool is that?\n\nHere we are.\n\nThey are actually serving us before they're\neven open.\n\nHere is my beer.\n\nLocal beer.\n\nGorkha (गोर्खा बीअर).\n\nTravel day.\n\nWoah.\n\nTire.\n\nThe tire fell off.\n\nWoah.\n\nIt is smoggy.\n\nIt sure is.\n\nOkay, so good morning from Kathmandu.\n\nToday is a travel day.\n\nAnd we're going to Pokhara.\n\nI've been calling it Pokhara all along.\n\nApparently that is not how you pronounce it.\n\nYeah, so we're up bright and early.\n\nWhat time is it at the moment?\n\nIt is seven fifteen.\n\nNo, it is not even seven thirty.\n\nIt is seven fifteen.\n\nAnd we're just we're basically dropped off\non the side of the road and apparently our\n\nbus is going to come here.\n\nWe are really hopeful this is the right area.\n\nFingers crossed.\n\nDouble fingers crossed.\n\nSo the air is quite dusty and polluted in\nKathmandu on a normal day but today it is\n\nfoggy so it is like the fumes are almost getting\ntrapped in the air and you can see that today.\n\nThe air has texture.\n\nIt just looks thick and grey over the city.\n\nSo yeah, that is what Kathmandu is like.\n\nWe're just waiting by the side of the road\nbreathing in the fumes.\n\nLots of honking going on.\n\nAnd I hope the bus gets here soon.\n\nI am really looking forward to Pokhara where\nit is a lakeside and mountainside setting.\n\nSo hopefully the air will be a little fresher\nand cleaner.\n\nI'm missing clean air.\n\nWe're going to be here for 45 minutes.\n\n45 minutes.\n\nYeah, we got here way too early.\n\nOur bus doesn't leave until 8 and it is like\nseven twenty at the moment.\n\nNo, seven eighteen.\n\nI was concerned about traffic because it can\nbe insane and I wasn't sure if rush hour would\n\nbe chaos and then we'd miss our bus.\n\nI guess rush hour is more like an hour later.\n\nSometime between eight and nine.\n\nBut at seven in the morning yeah the traffic\nisn't too bad.\n\nThere is traffic out there but it is not like\nbumper to bumper.\n\nThere is no gridlock at this time of day.\n\nSo how are you feeling about our next destination\nPokhara?\n\nI'm really excited about it.\n\nIt is going to be considerably smaller than\nKathmandu and it also just from pictures we've\n\nseen it looks a lot more scenic.\n\nWe're going to be out by a lake and I'm looking\nforward to that because Kathmandu has been\n\nfun but it has also been really chaotic.\n\nSo I'm ready for a change of pace.\n\nHaha.\n\nAlso, I'm mildly amused because we keep seeing\nthese shuttles driving by and everyone is\n\nasking Pokhara, Pokhara, Pokhara do you want\nto come hop on the bus blah blah blah.\n\nThe thing is these buses and shuttles are\nlike bursting at the seems.\n\nThere is visibly no more room for people but\nthey are still trying to get us on and yeah\n\nwe've already bought tickets so really it\nmakes no sense.\n\nDoo la looh.\n\nDoo lada looh.\n\nThe horns hear sound a bit like a turkey gobbling.\n\nDoo lada looh.\n\nWe are on the bus.\n\nWhat time is it right now?\n\nEight fifteen.\n\nSo yeah, it was pretty much on time.\n\nOkay.\n\nJust a few minutes late.\n\nMind you we've been putting our bags on so\nthat has taken up a bit of time.\n\nBut yeah, beep beep beep.\n\nWe're going to start the journey now.\n\nAnd those horns are just incredible.\n\nSo we're having a bumpy breakfast over here.\n\nUm.\n\nthis is what we've got.\n\nSome kind of a noodle dish with potatoes.\n\nWe're just going to dig in.\n\nThe noodles are nice.\n\nI'm hungry.\n\nI didn't have anything to eat at the hotel\nso it is almost like a brunch for me.\n\nTime for a pit stop.\n\nWe've been driving how long would you say?\n\nTwo hours?\n\nThree hours?\n\nNo, it has been longer than that.\n\nIt is now twelve o'clock.\n\nI've been sleeping.\n\nSo we've been on the road for about three\nand a half hours.\n\nWe're about half way there.\n\nNow it is lunchtime.\n\nAlright guys.\n\nSo you can see on the map where we started,\nwhere we are now and where we need to go.\n\nHere.\n\nAnd like as we've been traveling the road\nconditions have been getting a little bit\n\nbetter like in terms of the quality of the\nroads and also not as much traffic either.\n\nLunchtime.\n\nThis is pretty sweet.\n\nWe get a buffet lunch and yeah I'm got a fairly\ngenerous plate but I don't want to eat too\n\ntoo much because I usually don't like to eat\na lot when we're on a serpentine road.\n\nWindy road.\n\nBad combination.\n\nSo no thanks.\n\nSo I mostly grabbed some noodles here.\n\nI have something that looks a little bit similar\nto Aloo Ghobi.\n\nIt has got like cauliflower.\n\nCauliflower and potatoes.\n\nAnd then over here this is some rice with\nbeans.\n\nWith I think a bean curry.\n\nDal.\n\nSorry, I should say Dal.\n\nI keep forgetting to call it Dal.\n\nAnd then last but not least here is mine.\n\nThat is yours.\n\nAnd then I have something that looks like\nmaybe a yoghurt or a rice pudding.\n\nAlright, enjoy.\n\nLet's try it.\n\nI'm hungry.\n\nWe have arrived.\n\nMy camera lens is looking rather dusty but\nwe are here in Pokhara.\n\nIt was an eight hour journey in the end.\n\nSo a bit longer than we were expecting.\n\nBut we are here.\n\nI'm hungry guys.\n\nFirst priority is to drop off our bags and\nget food.\n\nYes.\n\nWe're getting food.\n\nFood is priority number two.\n\nNumero Uno.\n\nSo we are all checked in and it is time for\nroom tour.\n\nRoom tour.\n\nPokhara cribs edition.\n\nThere you go.\n\nThis is literally the fastest room tour ever\nbecause my stomach is overriding this room\n\ntour.\n\nSam is just thinking food.\n\nFood.\n\nFood.\n\nIt is time to eat.\n\nBut yeah we have a nice view of the hotel.\n\nAnd some mountains off in the distance.\n\nSeating area.\n\nLet's check out the bathroom.\n\nI haven't seen it yet.\n\nAlright, so walk in shower.\n\nToilet.\n\nSink.\n\nHello!\n\nBub-bye.\n\nSam is looking ever so serious.\n\nThis is a hard decision.\n\nA very important decision.\n\nWhat will be his first meal in Pokhara?\n\nAfter an eight hour bus ride.\n\nI think we're going for comfort food.\n\nDid you just take a first sip without toasting\nyour wife.\n\nI did.\n\nI snuck one in there.\n\nExcuse me.\n\nLet's try again.\n\nExcuse me.\n\nSalut.\n\nSalut.\n\nI'm having a mint lemonade.\n\nI forgot for a second.\n\nVino tinto over here.\n\nRed wine.\n\nMmmm.\n\nAnd so my first time to try Everest beer here\nin Nepal.\n\nEverest.\n\nAnd we won't be hiking there so I might as\nwell have the beer right?\n\nBut you know what?\n\nYou need to read the back of the label.\n\nIt is quite poetic.\n\nLet's see.\n\nNepal.\n\nThe land of mysterious.\n\nThe land of mysticism.\n\nOh sorry.\n\nI don't have my glasses on.\n\nNepal the land of mysticism and Himalayan\ngrandeur brings you this limited edition of\n\nEverest.\n\nOh la lah.\n\nEverest.\n\nUh, it is nice.\n\nSo refreshing.\n\nI mean this is one of those chilled glasses\nand I needed this after sucking in all of\n\nthat dust.\n\nThat was an eight hour dust fest on the bus.\n\nPlus the one hour wait fest.\n\nAnd the food is here.\n\nOh, wow.\n\nThat looks very good.\n\nOh wow.\n\nThat is amazing.\n\nThank you.\n\nOh okay.\n\nAlright, hungry hippo said film me first.\n\nI'm hungry.\n\nNo I didn't.\n\nI'm hungry.\n\nI'm not a hippo.\n\nI'm hungry.\n\nUm, I forget the name of what I ordered.\n\nIt was a really long name.\n\nI know this is the paneer.\n\nYou got paneer and it has some tikka spices\nand I think was it cooked in a tandoori oven?\n\nWas that part of it?\n\nI don't know.\n\nIt had like four or five names in the description.\n\nAnyways, let's go with this.\n\nThis looks good.\n\nOooh.\n\nIs it good?\n\nWow.\n\nHmmmm.\n\nYeah?\n\nAre you going to share?\n\nUh-huh.\n\nOh come on.\n\nAt least one bite.\n\nI'll give you a slice of pizza.\n\nSam, has a whole pizza.\n\nYeah, I have a huge pizza.\n\nThis I probably could have got the smaller\nbut you know what?\n\nI'm hungry so no complaints.\n\nMine has veggies too.\n\nIt has onions, carrots, capsicum, and a salad\nand naan.\n\nI didn't even mention the naan.\n\nLook at that.\n\nYeah, and like show your hand for sense of\nscale.\n\nThese are really big portions.\n\nThis is awesome.\n\nLots of food.\n\nThis is just what we wanted.\n\nHmmmm.\n\nOh man, this looks.\n\nOh man, this looks so good.\n\nCopious amounts of cheese.\n\nMelting all over the place.\n\nIt is really hot.\n\nIt is obviously freshly made.\n\nFresh out of the oven.\n\nYou're going to burn your whole palette like\nthat.\n\nHahaha.\n\nHe wasn't willing to wait thirty seconds.\n\nThat is awesome pizza.\n\nThat is good pizza anywhere in the world.\n\nBut to get pizza this good in Nepal is a really\nnice surprise.\n\nI'm going to really enjoy this meal.\n\nHello.\n\nOh wow I didn't know I was going to be filmed\nfor this.\n\nOkay, so I found a Cabernet to bring home\nand this one is from Chile.\n\nSo pretty good price.\n\nI mean for this part of the world to pay about\n11 US dollars is not a bad deal.\n\nIt is obviously very pricey if I was in Chile\nbut I'm not in Chile.\n\nWine drinking is not a big thing here so this\nis going to be brought back to the apartment\n\nand I will enjoy this.\n\nWhat are you celebrating?\n\nI'm celebrating arriving.\n\nOkay.\n\nHahaha.\n\nLet's go.\n\nAnd that is a wrap for a very very busy day.\n\nIt has been a busy day.\n\nAnd we have our wine ready.\n\nSo here is yours.\n\nOkay.\n\nLet's do a cheers.\n\nCheers.\n\nOne last salut.\n\nSalut.\n\nSo great adventures to come from Pokhara and\nwe'll be doing lots of food vlogs and other\n\nthings.\n\nSome sightseeing of course and maybe a bit\nof hiking so please stay tuned for that and\n\nwe look forward to showing all of that.\n\nAlright, see you soon.\n\nSoon.\n\nGlub glub glub.\n\nGood morning.\n\nGood morning.\n\nMornin'!\n\nOkay, luckily we're not quitting our day jobs\nto become singers so let's get that out of\n\nthe way.\n\nHaha.\n\nAlright, so guys we are in Pokhara (पोखरा)\nand basically this video is going to be not\n\nchronological.\n\nUn-chronological.\n\nYeah.\n\nNon-chronological.\n\nNon-chronological order.\n\nToday is our last day in town and it is our\nfirst day of sightseeing.\n\nSo we've basically been hanging out, shopping,\neating really well.\n\nCatching up on work.\n\nWe haven't done anything.\n\nNo but you know what?\n\nWe have waited until the last day but this\nis the first day of really good weather.\n\nYes.\n\nWe've had a lot of haze, a lot of cloud cover.\n\nIt has been super foggy as well.\n\nYeah.\n\nBut today it is just unbelievable.\n\nBlue skies.\n\nBlue skies.\n\nWe're seeing like snow capped mountains that\nwe hadn't seen before.\n\nAnd today we're going to go out by boat and\nwe're also going to do a little bit of hiking\n\nso we can't wait to show you around.\n\nSo we're by the lake.\n\nYes, we are.\n\nThere is the lake.\n\nWe're going to hire a boat next and then we're\nclimbing to the World Peace Pagoda (Pokhara\n\nShanti Stupa).\n\nAnd yeah, let's get started.\n\nKisses.\n\nAre you giving morning kisses?\n\nMorning kisses.\n\nMorning kisses.\n\nMorning kisses.\n\nHiring a boat is easy.\n\nWhen you go down to the waterfront you’ll\nfind a large board with all the rates listed.\n\nYou can either hire your own boat to row,\npay to be rowed to the temple in the middle\n\nof the lake, or pay to be dropped off at the\nstart of the hiking trail that leads to the\n\nWorld Peace Pagoda (Pokhara Shanti Stupa).\n\nSo here is our boat.\n\nWe've upgraded.\n\nWe paid eight more dollars and that gives\nus.\n\nSam was afraid he was going to burn in the\nsunshine.\n\nYeah, this is for me the ginger who freckles\na lot.\n\nWe got an upgrade of a roof and we got mats.\n\nThis has been such a peaceful ride that I'm\nactually feeling a little bit sleepy.\n\nI feel like I could just curl up on the boat\non the carpet and take a nap.\n\nBut then I'd miss out on the views.\n\nAnd that would probably look a little bit\nrude to our boatman.\n\nJust sleeping during the outing.\n\nSam is filming baby cows.\n\nBaby cows.\n\nBaby cows.\n\nThere have been some great opportunities to\nfilm this morning.\n\nWe've had some really good light.\n\nI know.\n\nOh my gosh we definitely picked the right\nday to come out.\n\nWell, we are coming to the end.\n\nOur very lovely outing.\n\nYeah, that was a great outing and the weather\nchanged completely.\n\nIt got really hazy again and foggy.\n\nSo it is like a completely different experience\nfor half of the trip.\n\nThe first half versus the second half.\n\nAnd now we're preparing to go hiking.\n\nSo yeah.\n\nYeah.\n\nAfter our boat tour of the lake, we decided\nto go hiking so we got dropped off at the\n\nstart of the trail.\n\nThere’s a small shop on that side of the\nlake, so you if you need to pick up some water\n\nor a few snacks, this is a good place to do\nso.\n\nSo we are now hiking to the World Peace Pagoda.\n\nAnd it is meant to be forty-five minutes to\nthe top.\n\nIt might take a little bit longer because\nI'm doing this in Sam's crocs.\n\nMy running shoes got left behind.\n\nYou don't even have running shoes.\n\nSomewhere along the way.\n\nYou wear my running shoes now.\n\nSam ruined them.\n\nAnd my crocs.\n\nThey were left behind.\n\nAnyway, Sam and I have been finding that we're\nreally out of breath in Pokhara (पोखरा)\n\nfor some reason.\n\nWe're just out of shape in general.\n\nWe are usually panting after climbing two\nsets of stairs at our hotel and well climbing\n\ntwo sets of stairs probably takes like 30\nseconds and this is a 45 minute hike.\n\nSo woah.\n\nYou're already out of breath.\n\nI have a feeling it is going to be a struggle.\n\nStatus update?\n\nStatus update.\n\nThe hike is getting really steep.\n\nOut of breathe.\n\nAlmost out of water.\n\nOut of shape.\n\nWomp womp.\n\nBut in terms of the difficulty this is not\na difficult path.\n\nNo.\n\nIt is just the altitude, the fact we're out\nof shape and we got quite a bit of sun.\n\nNow it is shaded so that is nice.\n\nWe're starting to cool down a little bit.\n\nOnwards.\n\nThis is how we feel.\n\nYeah, it was a bit of a sweat fest and it\nwas definitely good exercise.\n\nNot a difficult path but now that we're here\nlet's actually check out the Peace Pagoda.\n\nWell 'hey hey' Aladdin.\n\nThat was pretty fun.\n\nI have to say you missed out by not going\nup there.\n\nHey 'shhh' don't tell people.\n\nIt is true.\n\nYou didn't do it.\n\nShoelaces are undone.\n\nWe have visited the Stupa and now the grand\nplan is food.\n\nFood and I'm going to have tea right behind\nus.\n\nSo we found a rooftop cafe with a great view\nof the lake and Pokhara (पोखरा)\n\nbelow.\n\nAnd how did we choose this place?\n\nWhat question were you asking?\n\nWhat do you mean?\n\nSam was going to the restaurants.\n\nDo you have the best view?\n\nDo you have the best view?\n\nAnd of course everyone is like yeah.\n\nI didn't mean it like that.\n\nI meant like where is the best view within\nyour restaurant.\n\nI didn't mean it like do you have the best\nview of all of the restaurants.\n\nEveryone is going to be like of course we\nhave the best view.\n\nCome eat over here.\n\nAnyways, we settled on a place and I ordered\na Nepali Thali set and Sam is having tea.\n\nYep.\n\nSo yeah.\n\nWell good afternoon from Pokhara (पोखरा).\n\nToday we are going shopping.\n\nShopping.\n\nYeah.\n\nAnd the secret is we've actually already gone\nshopping.\n\nWe bought some cool stuff.\n\nLast night.\n\nLast night and now we're going to talk a bit\nmore about what we're going to do in terms\n\nof shopping but first don't you need to check\nout my pants.\n\nI'm wearing something new.\n\nLook at this.\n\nHippie pants.\n\nCan you see that.\n\nThat is a purchase from last night.\n\nYeah, and Audrey got a pair too but she is\nnot wearing them now.\n\nI don't know why but I'm rocking the new hippy\npants.\n\nOkay, let's see what else we can find.\n\nI still want to pick up a few more souvenirs.\n\nSo Sam found a shirt he loves?\n\nWe're going to design it though.\n\nChange the color.\n\nIt is hilarious.\n\nIt is totally politically incorrect but sometimes\nit is fun to have some.\n\nYou don't always need a plan.\n\nSometimes you just need balls and a beard.\n\nDo you have a beard?\n\nI do have a beard.\n\nThat is the question.\n\nHahaha.\n\nI think I'm two for two.\n\nAlright, good stuff.\n\nSo while we've been in Pokhara (पोखरा)\nwe've mainly been hanging out in Lakeside\n\nwhich is the area along the lake.\n\nLike the name suggests.\n\nAnd there are so many shops here.\n\nIf you want to pick up souvenirs or clothes\nor locally made arts and crafts.\n\nYeah, restaurants, cafes.\n\nAlso you can arrange a lot of adventure travel\nfrom here.\n\nYes.\n\nSo if you're into paragliding or what else\ncan you do?\n\nThere is tonnes of stuff.\n\nOh man.\n\nThere is hiking.\n\nYou can do micro-flights.\n\nA helicopter tour.\n\nThere is helicopter tours.\n\nThere is I think even like horse and pony\nriding.\n\nSo any kind of adventure stuff.\n\nOh this is also where you would arrange like\nfor a trip to do the Annapurna Circuit (अन्नपूर्ण).\n\nThe big hike trek.\n\nYes.\n\nIf you do the whole circuit it takes about\ntwo weeks.\n\n14 days.\n\nYeah, but I mean we're mainly here to relax\nso we've just been hanging out, eating well,\n\nenjoying a quiet setting.\n\nAlthough it is not so quiet right now.\n\nYou probably here a lot of honking going on.\n\nUm but yeah and today we're shopping so let's\ngo.\n\nWho is this Audrey?\n\nThis is my pup friend.\n\nI met him like four days ago.\n\nSo every time we walk past here we have a\nlittle pet.\n\nIsn't that right?\n\nYes, it is.\n\nYou're the most chill pup we've met in a while.\n\nYou just hang out, you like stokies, you like\nattention.\n\nYes.\n\nIf you see us you'll come walking over.\n\nYes.\n\nYes, to all of the above.\n\nYes.\n\nSo as we've already mentioned we did quite\na bit of shopping while we were in town.\n\nSo we just wanted to show you guys what we\ngot so you have an idea of what you can buy\n\nin Pokhara (पोखरा).\n\nAnd maybe I did most of the shopping not Sam.\n\nUm, we did a lot of shopping.\n\nSince we're going to India next I got some\nclothes.\n\nI need something light and breezy so linen\nshirt.\n\nWooden blue.\n\nThat is a nice one.\n\nI like that one.\n\nI really like this one?\n\nOh you do?\n\nThat one was like six bucks.\n\nMmmhmmm.\n\nThis one was ten.\n\nBut it is longer.\n\nAlright, I forgot that you got two of them.\n\nWow.\n\nSo yeah.\n\nThat will come in handy.\n\nYep.\n\nLet's see.\n\nWhat else did.\n\nOooh, I got hippie pants because when in Nepal\n(नेपाल).\n\nYeah.\n\nTada.\n\nThat is something we both got.\n\nWe both got hippy pants.\n\nActually you know what is funny?\n\nWhen we were at the store Sam is like showing\nmy this pair.\n\nHe's like what do you think of these hippie\npants?\n\nAnd I'm like Sam that is a skirt.\n\nYou should have noticed he was looking at\na skirt.\n\nWhich is ridiculous but so Sam.\n\nYeah.\n\nWe got this.\n\nI think this would be cool like on a coffee\ntable or something.\n\nYou can set like a teapot or a coffee pot\nor anything warm.\n\nOr like even on the dining table.\n\nYep.\n\nFor the future home because we don't actually\nfor the future home that we don't have yet.\n\nOkay, I got some toys.\n\nI got stuffed animals.\n\nHahaha.\n\nOh my.\n\nI got an elephant.\n\nThat is cute.\n\nI love its eyes.\n\nThat is the best part.\n\nSam picked out the color.\n\nYep.\n\nI was like what there was a whole bunch of\nthem and you're like pick one.\n\nI'm like definitely that one.\n\nI got a bunny.\n\nYeah.\n\nJust because it is cute.\n\nYes.\n\nIt is cute.\n\nAre they going to be friends?\n\nYes.\n\nOr will they be mortal enemies?\n\nFriends.\n\nFriends?\n\nInstant friends!\n\nThat is good to know.\n\nSam got hippie pants.\n\nTada.\n\nThis is not the skirt.\n\nThese are the actual pants.\n\nYes, this is the real deal.\n\nYeah.\n\nThey almost don't fit me.\n\nThey look fabulous.\n\nThey kind of go down to my not quite to the\nbottom of my ankles but.\n\nYeah, the guy who was selling them.\n\nHe just like rolled them up for Sam and he's\nlike here you can wear them kind of like fisherman's\n\ntrousers.\n\nThanks guy.\n\nAnything else?\n\nOne more thing.\n\nThis one is Sam's as well.\n\nOh right I like this one too.\n\nThis one says Nepal (नेपाल) and\nthen it has the flags so.\n\nThat is really cool.\n\nI don't have a lot of long-sleeve shirts at\nthe moment because yeah we've been traveling\n\nin really warm places.\n\nI may borrow this as a pajama.\n\nNo, I don't think you will.\n\nI think I'll actually wear this one myself.\n\nAnyways, so yeah that is all we got.\n\nShopping in Nepal (नेपाल).\n\nWhen we weren’t out sightseeing, which was\nmost of the time, we were restaurant hopping\n\nand enjoying the food.\n\nThe following is the best meal that we had\nin Pokhara (पोखरा).\n\nThe food is here and it looks amazing.\n\nCheck it out.\n\nI'm having something called Chhwelā (छ्वेला).\n\nAnd this is fish from the local lake.\n\nIt is marinated in secret spices.\n\nThat is what it says in the menu.\n\nThey won't even tell you what is in it.\n\nI love that.\n\nAnd it is barbecue.\n\nThat is the best.\n\nIn the tandoor oven according to the menu\nso I didn't even see this being prepared.\n\nSecret spices.\n\nBut it looks so good.\n\nIf you look at that pieces of fish like they're\nso plump and oh my gosh this just looks fresh.\n\nDo some more dissections for us.\n\nMore dissections.\n\nHere we are in the science lab.\n\nYes.\n\nI am dissecting the fish.\n\nExactly.\n\nAnyways, I'm going to try some of this already.\n\nIt looks so good.\n\nWow.\n\nMan, it looks like there is some tomatoes\nin there and maybe cilantro.\n\nMmmm.\n\nIs it good?\n\nYeah?\n\nThat is really good.\n\nI chose well.\n\nThe fish it is so soft.\n\nIt melts in your mouth.\n\nI just had some kind of insect bite my elbow.\n\nOh my gosh.\n\nIf there is a little shaky that is why.\n\nSam's being attacked.\n\nBad camera man.\n\nThe mosquitos want the fish.\n\nHahaha.\n\nThis is so nice.\n\nThat is cilantro.\n\nLittle chunks of tomato.\n\nLet me zoom in on that.\n\nIt looks like a little bit of a yellow curry.\n\nOh wow.\n\nMan, you can see that so well now.\n\nIt is good.\n\nSo the one that I ordered was a Pokhara style\ncurry.\n\nAnd it comes with fish and we had the choice\nbetween chicken and pork I believe.\n\nAnd let's stir that around a bit.\n\nOh la lah.\n\nSo you can see there is nice big chunks of\nfish over here too.\n\nIt looks really good.\n\nIt looks like the same fish they used for\nmine.\n\nYeah.\n\nI'm sure it is.\n\nSo it also comes with brown rice.\n\nWhich is nice.\n\nWe had the choice between brown rice and white\nrice so we're making the adult decision to\n\nget the healthier brown rice.\n\nThe healthier version.\n\nI think brown rice is tastier anyway.\n\nI agree with you on that.\n\nSo I'm just going to have a bite and then\nI'm going to go for a bite of rice.\n\nSo let's see what dish comes out on top?\n\nYou know what?\n\nThey said that this was a must try dish on\ntheir menu.\n\nYeah.\n\nAnd I totally agree.\n\nLike that curry is just so good, so rich.\n\nIt is like a thick flavorful curry.\n\nAnd then because the \nfish has obviously been marinated and cooking\n\nin there for a long time it is even I think\nit is even more tender than the fish from\n\nyour dish.\n\nWow.\n\nThe fish from your dish.\n\nThat kind of rhymes a bit.\n\nThat could be a rap.\n\nThe fish from your dish.\n\nYeah, that is my bad attempt at rapping.\n\nBut uh yeah it is so good I'm going to have\nanother bite with the rice.\n\nSo don't mind my thumb here.\n\nYou do have a knife.\n\nI do.\n\nAnd a fork and a spoon.\n\nTo make it work.\n\nIt is more fun to eat with your hands whenever\nyou can.\n\nYeah that rice really compliments it well.\n\nIt helps sop up a bit of the gravy.\n\nWe also enjoyed hanging out in the lakefront\nbars.\n\nHappy hour may have been the draw for most\npeople but I was here to drink tea and play\n\nwith the resident pets.\n\nI made a friend.\n\nI made a friend.\n\nOh you're sleepy.\n\nYou are so sleepy.\n\nI'm getting sleepy too pup.\n\nI just had a big meal and I'm going to have\na glass of wine and I'm going to enjoy this\n\nfire that we are right beside.\n\nHello kitty.\n\nAudrey you're the animal whisperer today.\n\nWho do you have now?\n\nOh, I forget her name.\n\nI forget her name too but it is a sweet little\nkitty.\n\nHer name is cry baby.\n\nThat is what I remember.\n\nCry baby.\n\nIs she getting all snuggly.\n\nIs she getting all snuggly with you by the\nfire.\n\nYes.\n\nShe's cute.\n\nTonight we're along the lakeside because they\nhave a lot of little like cafes and bars where\n\nwe can come and enjoy the views.\n\nYeah.\n\nHave a drink.\n\nIt is great for nightlife in Nepal (नेपाल).\n\nIt is just awesome.\n\nIt is really nice.\n\nAnd yesterday we visited a place called I\nthink Purple Planet.\n\nYep.\n\nToday we were at the Bamboo Hut.\n\nBamboo Hut.\n\nBamboo bar.\n\nRight.\n\nAnd I befriended a cat and a dog.\n\nI know.\n\n.So sweet.\n\nBest.\n\nEspecially that cat.\n\nThat cat fell asleep on you.\n\nI know.\n\nI don't think it would have left had you not\nyou know.\n\nHad we not left.\n\nAnyways, we're going to now try to find a\nplace that has some live music.\n\nApparently around this time of night between\naround seven and eight they start playing\n\nlive music.\n\nI hear it off in the distance.\n\nSo let's go check it out.\n\nLet's follow our ears.\n\nSo that’s a wrap for our time in Pokhara\n(पोखरा).\n\nMost travellers who come all the way out here\ngenerally do so to hike the Annapurna Circuit,\n\nbut we had neither the gear nor the desire\nto undertake a lengthy trek.\n\nFortunately for us, Pokhara (पोखरा)\nproved to be the perfect place to unwind after\n\na few months of busy travel, and we still\ngot to enjoy views of the Annapurna Mountain\n\nRange (अन्नपूर्ण).\n\nWe hope that you enjoyed our travel guide\nto Nepal.\n\nIf you have any other suggestions of things\nto do, attractions worth visiting or local\n\nfoods worth sampling in additional to what\nwe covered in our Nepal Travel Guide please\n\nleave those in the comments below.\n\nUntil next time happy travels and we'll see\nyou soon with more travel guides.", "srt": "1\n00:00:00,620 --> 00:00:03,380\nNepal is a destination we've wanted to visit\nfor years.\n\n2\n00:00:03,380 --> 00:00:08,180\nWith Himalayan views, golden temples, sacred\nsites, world class hikes and friendly locals\n\n3\n00:00:08,180 --> 00:00:12,410\nluring you over to visit it is no wonder Nepal\nis a country that many intrepid travelers\n\n4\n00:00:12,410 --> 00:00:13,660\nreturn to time and again.\n\n5\n00:00:13,660 --> 00:00:17,790\nCome join us in this Nepal Travel Guide as\nwe cover the bustling and vibrant city of\n\n6\n00:00:17,790 --> 00:00:22,530\nKathmandu and embrance all of its chaos before\nhopping on a bus bound for serene Pokhara\n\n7\n00:00:22,530 --> 00:00:25,170\nwhere lakes and mountain views are in high\ndemand.\n\n8\n00:00:25,170 --> 00:00:29,610\nOur travel guide to Nepal covers major attractions,\nthings to do and local eats to help make your\n\n9\n00:00:29,610 --> 00:00:31,180\ntrip to Nepal a better one.\n\n10\n00:00:31,180 --> 00:00:32,180\nSome of our personal favorite experiences\ninclude hiking, boat rides, exploring temples\n\n11\n00:00:32,180 --> 00:00:33,180\nand sipping on tea while in total awe of the\nnatural scenery.\n\n12\n00:00:33,180 --> 00:00:35,140\nNepal is a country that left a tremendous\nimpression upon us to the point we're counting\n\n13\n00:00:35,140 --> 00:00:38,269\ndown the days, weeks and months until we can\nreturn again.\n\n14\n00:00:38,269 --> 00:00:40,690\nNow let's explore Nepal together!\n\n15\n00:00:40,690 --> 00:00:41,769\nWell good morning.\n\n16\n00:00:41,769 --> 00:00:44,260\nIt is our first full day in Kathmandu (काठमाडौं).\n\n17\n00:00:44,260 --> 00:00:45,600\nWe are up bright and early.\n\n18\n00:00:45,600 --> 00:00:46,600\nYep.\n\n19\n00:00:46,600 --> 00:00:47,600\nIt is surprisingly cold here.\n\n20\n00:00:47,600 --> 00:00:48,600\nWe're visiting in January.\n\n21\n00:00:48,600 --> 00:00:54,289\nSo I think it is nine o'clock in the morning\nhere and it is about 8 degrees outside.\n\n22\n00:00:54,289 --> 00:00:55,289\nEight degrees.\n\n23\n00:00:55,289 --> 00:00:56,289\nSo yeah, a little nippy.\n\n24\n00:00:56,289 --> 00:00:58,159\nYeah, you can see our breathe.\n\n25\n00:00:58,159 --> 00:01:00,670\nWe haven't been wearing our warm clothes in\nquite a while.\n\n26\n00:01:00,670 --> 00:01:01,719\nSo yeah.\n\n27\n00:01:01,719 --> 00:01:04,420\nAnd yeah traffic is starting to pick up.\n\n28\n00:01:04,420 --> 00:01:06,800\nLots of motorcycles, cars, honking.\n\n29\n00:01:06,800 --> 00:01:08,190\nThere is no sidewalks.\n\n30\n00:01:08,190 --> 00:01:10,790\nI'm surprised by the lack of sidewalks here.\n\n31\n00:01:10,790 --> 00:01:15,000\nSo we're just walking along the road and we're\ngoing to go explore.\n\n32\n00:01:15,000 --> 00:01:17,790\nIt should be a good day.\n\n33\n00:01:17,790 --> 00:01:21,630\nSometimes it’s nice to be surprised by a\ndestination, so we arrived in Kathmandu (काठमाडौं)\n\n34\n00:01:21,630 --> 00:01:23,610\nwithout a whole lot of prior research.\n\n35\n00:01:23,610 --> 00:01:27,320\nWe knew we wanted to see the temples and palaces\naround Durbar Square (Basantapur Darbar Kshetra),\n\n36\n00:01:27,320 --> 00:01:28,340\nbut that was about it.\n\n37\n00:01:28,340 --> 00:01:32,150\nSince our hotel was about 30 minutes on foot\nfrom the Square, we took this as an opportunity\n\n38\n00:01:32,150 --> 00:01:37,160\nto go on a very leisurely walk and meandered\nup and down some back streets.\n\n39\n00:01:37,160 --> 00:01:39,860\nWe were up early, but Kathmandu (काठमाडौं)\nwas buzzing.\n\n40\n00:01:39,860 --> 00:01:44,170\nScooters were racing to work, vendors were\nsetting up their fresh produce, and construction\n\n41\n00:01:44,170 --> 00:01:49,710\nwork was well underway.\n\n42\n00:01:49,710 --> 00:01:56,810\nSo we have made it to our first stop of the\nday.\n\n43\n00:01:56,810 --> 00:02:00,640\nWe're at Durbar Square and this is kind of\nlike the main square.\n\n44\n00:02:00,640 --> 00:02:04,320\nIt is surrounded by Buddhist and Hindu temples\nand shrines.\n\n45\n00:02:04,320 --> 00:02:06,170\nLots of pigeons.\n\n46\n00:02:06,170 --> 00:02:08,130\nSam is filming them right now.\n\n47\n00:02:08,130 --> 00:02:09,679\nHe is doing a timelapse.\n\n48\n00:02:09,679 --> 00:02:16,069\nUm, but yeah as you probably know there was\nan earthquake in April of 2015 so a lot of\n\n49\n00:02:16,069 --> 00:02:18,540\nthe temples came down.\n\n50\n00:02:18,540 --> 00:02:23,689\nSo we're seeing a lot of restoration work\nand a lot of ruins.\n\n51\n00:02:23,689 --> 00:02:26,940\nSo we're just going to take you on a little\ntour of the square right now and show you\n\n52\n00:02:26,940 --> 00:02:28,970\nwhat it looks like.\n\n53\n00:02:28,970 --> 00:02:32,550\nOnce we arrived in Durbar Square, we bought\nour tickets for 1000 rupees.\n\n54\n00:02:32,550 --> 00:02:37,129\nIf you’re interested in hiring a local guide\nto show you around and share some of the history\n\n55\n00:02:37,129 --> 00:02:41,319\nbehind this UNESCO World Heritage Site, you\ncan easily find one next to the ticketing\n\n56\n00:02:41,319 --> 00:02:43,010\nbooth and agree on a fee.\n\n57\n00:02:43,010 --> 00:02:47,090\nDue to the earthquake some structures were\nreduced to rubble, while others aren’t safe\n\n58\n00:02:47,090 --> 00:02:51,370\nto enter at the moment and are being held\nup by scaffolding, so we mostly just looked\n\n59\n00:02:51,370 --> 00:02:54,170\nat the structures from the exterior.\n\n60\n00:02:54,170 --> 00:02:58,749\nAlright, so next up we are in Indrachok (इन्द्रचोक)\nif I'm pronouncing that correctly.\n\n61\n00:02:58,749 --> 00:03:02,980\nIt is a market area and yeah very lively.\n\n62\n00:03:02,980 --> 00:03:03,980\nYeah.\n\n63\n00:03:03,980 --> 00:03:04,980\nThoughts?\n\n64\n00:03:04,980 --> 00:03:07,529\nI'm seeing lots of gold colored souvenirs.\n\n65\n00:03:07,529 --> 00:03:08,549\nYes.\n\n66\n00:03:08,549 --> 00:03:11,079\nSeeing lots of North Face types of things.\n\n67\n00:03:11,079 --> 00:03:12,079\nYes.\n\n68\n00:03:12,079 --> 00:03:14,129\nAnd also kind of bright looking saris.\n\n69\n00:03:14,129 --> 00:03:16,239\nLots of color yeah.\n\n70\n00:03:16,239 --> 00:03:17,819\nVery colorful.\n\n71\n00:03:17,819 --> 00:03:21,000\nVery busy and bustling.\n\n72\n00:03:21,000 --> 00:03:25,269\nFor some trivia, this market was once part\nof the old trade route between India and Tibet.\n\n73\n00:03:25,269 --> 00:03:30,040\nWe really enjoyed walking through here since\nthe market is geared at both locals and tourists.\n\n74\n00:03:30,040 --> 00:03:34,529\nThat means you can find shops selling every\nday items like blankets, slippers and cookware,\n\n75\n00:03:34,529 --> 00:03:52,579\nbut you can also find shops full of souvenirs\nlike wooden masks, puppets and prayer bowls.\n\n76\n00:03:52,579 --> 00:03:55,120\nHi!\n\n77\n00:03:55,120 --> 00:03:57,669\nHi.\n\n78\n00:03:57,669 --> 00:03:58,909\nSo we've had a busy morning.\n\n79\n00:03:58,909 --> 00:04:00,109\nYes, we have.\n\n80\n00:04:00,109 --> 00:04:01,769\nWe've been walking around all morning.\n\n81\n00:04:01,769 --> 00:04:04,919\nAnd now we're at a place called the City of\nDreams.\n\n82\n00:04:04,919 --> 00:04:07,069\nNo, the Garden of Dreams (स्वप्न\nबगैंचा).\n\n83\n00:04:07,069 --> 00:04:08,069\nHahaha.\n\n84\n00:04:08,069 --> 00:04:09,069\nOh my gosh.\n\n85\n00:04:09,069 --> 00:04:10,069\nThat is in Macau.\n\n86\n00:04:10,069 --> 00:04:11,069\nWhoops.\n\n87\n00:04:11,069 --> 00:04:12,069\nWe're at the Garden of Dreams.\n\n88\n00:04:12,069 --> 00:04:15,549\nGarden of Dreams (स्वप्न बगैंचा)\nand there is a beautiful little cafe and restaurant\n\n89\n00:04:15,549 --> 00:04:16,549\nhere.\n\n90\n00:04:16,549 --> 00:04:19,139\nSo we're just relaxing and it is a Viennese\nstyle cafe.\n\n91\n00:04:19,139 --> 00:04:20,139\nYeah.\n\n92\n00:04:20,139 --> 00:04:21,419\nSo it is pretty cool.\n\n93\n00:04:21,419 --> 00:04:24,910\nSo these gardens are partly funded by the\nAustrian government.\n\n94\n00:04:24,910 --> 00:04:25,910\nRight.\n\n95\n00:04:25,910 --> 00:04:27,440\nSo we're just going to grab some food here.\n\n96\n00:04:27,440 --> 00:04:29,729\nSam is going to enjoy Viennese coffee.\n\n97\n00:04:29,729 --> 00:04:34,190\nYes, it was a Viennese mocha coffee and apparently\nit is going to have cinnamon, almonds and\n\n98\n00:04:34,190 --> 00:04:35,190\nsome dark chocolate.\n\n99\n00:04:35,190 --> 00:04:36,190\nOh la lah.\n\n100\n00:04:36,190 --> 00:04:37,320\nThat sounds very good.\n\n101\n00:04:37,320 --> 00:04:39,070\nSo the drinks have arrived.\n\n102\n00:04:39,070 --> 00:04:40,210\nIndeed, they have.\n\n103\n00:04:40,210 --> 00:04:44,200\nSo I got myself some honey ginger lemon tea.\n\n104\n00:04:44,200 --> 00:04:47,780\nIt is what I've been ordering every single\nday since we've been here.\n\n105\n00:04:47,780 --> 00:04:51,830\nAt every restaurant and cafe I go to.\n\n106\n00:04:51,830 --> 00:04:52,889\nMmmm.\n\n107\n00:04:52,889 --> 00:04:56,090\nThat is nice.\n\n108\n00:04:56,090 --> 00:05:00,150\nAnd I like that they put big chunks of ginger\nin there.\n\n109\n00:05:00,150 --> 00:05:01,150\nSo then I chew them.\n\n110\n00:05:01,150 --> 00:05:03,900\nThis is kind of nice snack.\n\n111\n00:05:03,900 --> 00:05:06,600\nThere is a copious amount of honey in the\nbottom.\n\n112\n00:05:06,600 --> 00:05:07,600\nLots of honey in the bottom.\n\n113\n00:05:07,600 --> 00:05:08,600\nIt was so thick.\n\n114\n00:05:08,600 --> 00:05:09,600\nAnd cookies.\n\n115\n00:05:09,600 --> 00:05:14,759\nA little cookie to go with it.\n\n116\n00:05:14,759 --> 00:05:17,199\nSo your coffee is just full of layers.\n\n117\n00:05:17,199 --> 00:05:18,199\nYeah.\n\n118\n00:05:18,199 --> 00:05:19,199\nCheck that out.\n\n119\n00:05:19,199 --> 00:05:21,539\nYeah, I'm just it is kind of like overflows.\n\n120\n00:05:21,539 --> 00:05:23,840\nI'm just going to take a spoon.\n\n121\n00:05:23,840 --> 00:05:25,970\nGoing for the whipped cream it seems.\n\n122\n00:05:25,970 --> 00:05:26,970\nMmmm.\n\n123\n00:05:26,970 --> 00:05:27,970\nOh, that is foam.\n\n124\n00:05:27,970 --> 00:05:28,970\nThat is the foam.\n\n125\n00:05:28,970 --> 00:05:29,970\nIt is frothy.\n\n126\n00:05:29,970 --> 00:05:32,289\nReally frothy and I got a huge bite of cinnamon\nthere too.\n\n127\n00:05:32,289 --> 00:05:33,289\nOh.\n\n128\n00:05:33,289 --> 00:05:34,289\nI'm just going to stir that now.\n\n129\n00:05:34,289 --> 00:05:37,240\nAnd then I'll actually try a sip.\n\n130\n00:05:37,240 --> 00:05:41,110\nYeah, and you can probably hear the sounds\nof traffic off in the distance.\n\n131\n00:05:41,110 --> 00:05:47,830\nSo it is kind of nice being a little bit removed\nfrom the chaos for a few minutes.\n\n132\n00:05:47,830 --> 00:05:52,000\nOh, that is a really nice coffee.\n\n133\n00:05:52,000 --> 00:05:53,900\nIt is surprisingly not that sweet.\n\n134\n00:05:53,900 --> 00:05:56,010\nI thought it would be a little bit sweeter.\n\n135\n00:05:56,010 --> 00:05:59,930\nBut yeah, I can taste it has got a bit of\na nutty taste and I also really taste the\n\n136\n00:05:59,930 --> 00:06:05,720\ncinnamon and the little bit of chocolate that\nhas been put on top of the whipped cream.\n\n137\n00:06:05,720 --> 00:06:09,030\nAlright, so now we're just waiting for food.\n\n138\n00:06:09,030 --> 00:06:10,030\nYep.\n\n139\n00:06:10,030 --> 00:06:11,120\nIt is momo (饃饃) time.\n\n140\n00:06:11,120 --> 00:06:13,980\nDo do do do da doo.\n\n141\n00:06:13,980 --> 00:06:14,980\nHahaha.\n\n142\n00:06:14,980 --> 00:06:18,030\nSo we ordered vegetable momo today.\n\n143\n00:06:18,030 --> 00:06:21,120\nSo first up I'm going to cut this in half.\n\n144\n00:06:21,120 --> 00:06:22,400\nFollow me to my plate.\n\n145\n00:06:22,400 --> 00:06:25,120\nLet's break these open.\n\n146\n00:06:25,120 --> 00:06:26,479\nOh wow.\n\n147\n00:06:26,479 --> 00:06:27,479\nOoh.\n\n148\n00:06:27,479 --> 00:06:29,199\nI smell curry.\n\n149\n00:06:29,199 --> 00:06:30,330\nThis smells really nice.\n\n150\n00:06:30,330 --> 00:06:31,330\nLook at that.\n\n151\n00:06:31,330 --> 00:06:32,330\nWoah.\n\n152\n00:06:32,330 --> 00:06:33,620\nSo we got some veggies in there.\n\n153\n00:06:33,620 --> 00:06:35,990\nI'm going to grab some of this sauce.\n\n154\n00:06:35,990 --> 00:06:38,380\nI don't know if this is spicy.\n\n155\n00:06:38,380 --> 00:06:39,690\nThis is an experiment.\n\n156\n00:06:39,690 --> 00:06:42,410\nThat looks so good Audrey.\n\n157\n00:06:42,410 --> 00:06:44,580\nThat looks so good.\n\n158\n00:06:44,580 --> 00:06:45,580\nMmmm.\n\n159\n00:06:45,580 --> 00:06:46,580\nOh yeah.\n\n160\n00:06:46,580 --> 00:06:48,389\nWhat do you think?\n\n161\n00:06:48,389 --> 00:06:51,330\nThat is really tasty.\n\n162\n00:06:51,330 --> 00:06:54,909\nIt is just like finely chopped veggies mixed\nin with some curry.\n\n163\n00:06:54,909 --> 00:06:56,509\nIt is really really nice.\n\n164\n00:06:56,509 --> 00:06:57,860\nI'm going in for another dunk.\n\n165\n00:06:57,860 --> 00:06:59,610\nWhat is the sauce like?\n\n166\n00:06:59,610 --> 00:07:00,610\nA little spicy.\n\n167\n00:07:00,610 --> 00:07:01,610\nUh!\n\n168\n00:07:01,610 --> 00:07:02,610\nOh my gosh.\n\n169\n00:07:02,610 --> 00:07:05,500\nNow it is going to be really spicy.\n\n170\n00:07:05,500 --> 00:07:09,750\nNot just a little spicey.\n\n171\n00:07:09,750 --> 00:07:10,750\nAnd good?\n\n172\n00:07:10,750 --> 00:07:11,750\nMmmm.\n\n173\n00:07:11,750 --> 00:07:15,870\nSo Sam wants to introduce everyone to the\nmonster who lurks deep in the city.\n\n174\n00:07:15,870 --> 00:07:16,870\nWhat is it?\n\n175\n00:07:16,870 --> 00:07:18,110\nThe scariest thing in Kathmandu (काठमाडौं).\n\n176\n00:07:18,110 --> 00:07:19,110\nThe wire monster.\n\n177\n00:07:19,110 --> 00:07:20,110\nThe wire monster.\n\n178\n00:07:20,110 --> 00:07:21,110\nThere is the wire monster.\n\n179\n00:07:21,110 --> 00:07:22,740\nAnd there is a few of them.\n\n180\n00:07:22,740 --> 00:07:23,740\nWe're going to show you.\n\n181\n00:07:23,740 --> 00:07:28,720\nAlright guys, so we made it to the Momo Hut\nand I think the name says it all.\n\n182\n00:07:28,720 --> 00:07:31,000\nThis place specializes in momo (ममचा).\n\n183\n00:07:31,000 --> 00:07:34,210\nAnd actually they have over 20 varieties.\n\n184\n00:07:34,210 --> 00:07:36,039\nSome of the fillings are a bit unusual.\n\n185\n00:07:36,039 --> 00:07:41,300\nYou can get ostrich, a rabbit, chicken sausage,\npeanuts.\n\n186\n00:07:41,300 --> 00:07:46,219\nBut we've gone for something a little a little\nmore tame.\n\n187\n00:07:46,219 --> 00:07:47,449\nWe are having palak paneer.\n\n188\n00:07:47,449 --> 00:07:52,810\nThat is our savory one and we also got yummy\nchocolate with melted ooey gooey chocolate.\n\n189\n00:07:52,810 --> 00:07:54,400\nWe're not just calling it yummy chocolate.\n\n190\n00:07:54,400 --> 00:07:55,400\nThat is actually the name.\n\n191\n00:07:55,400 --> 00:07:57,430\nThat is the name of it.\n\n192\n00:07:57,430 --> 00:08:01,710\nSo it better be yummy.\n\n193\n00:08:01,710 --> 00:08:05,129\nShow us that name.\n\n194\n00:08:05,129 --> 00:08:06,840\nThe name.\n\n195\n00:08:06,840 --> 00:08:09,180\nShow us the yummy chocolate.\n\n196\n00:08:09,180 --> 00:08:10,180\nYummy chocolate.\n\n197\n00:08:10,180 --> 00:08:11,180\nIndeed.\n\n198\n00:08:11,180 --> 00:08:12,180\nThe 1st order has arrived.\n\n199\n00:08:12,180 --> 00:08:13,180\nCheck it out.\n\n200\n00:08:13,180 --> 00:08:14,180\nThis is our palak paneer momo.\n\n201\n00:08:14,180 --> 00:08:15,180\nAnd palak paneer is basically like a cottage\ncheese with uh spinach.\n\n202\n00:08:15,180 --> 00:08:16,180\nSo I'm going to break it in half.\n\n203\n00:08:16,180 --> 00:08:17,180\nIt is actually one of my favorite Indian curries.\n\n204\n00:08:17,180 --> 00:08:18,180\nYeah.\n\n205\n00:08:18,180 --> 00:08:19,180\nOoh.\n\n206\n00:08:19,180 --> 00:08:21,659\nSo it looks like the exterior is probably\nspinach based on the color.\n\n207\n00:08:21,659 --> 00:08:24,449\nAnd then you've got the cottage cheese inside.\n\n208\n00:08:24,449 --> 00:08:28,400\nSauce wise the red one is supposed to be spicy,\nthe yellow is mild.\n\n209\n00:08:28,400 --> 00:08:29,940\nLet's start with mild.\n\n210\n00:08:29,940 --> 00:08:32,649\nLet's see how that goes.\n\n211\n00:08:32,649 --> 00:08:37,529\nAnd then we can kick it up another notch.\n\n212\n00:08:37,529 --> 00:08:38,529\nMmmm.\n\n213\n00:08:38,529 --> 00:08:39,529\nTasty?\n\n214\n00:08:39,529 --> 00:08:40,529\nMmmm.\n\n215\n00:08:40,529 --> 00:08:41,529\nThat is really good.\n\n216\n00:08:41,529 --> 00:08:49,220\nIt reminds me a lot of the Korean mandu (만두)\nthat we were eating in Seoul.\n\n217\n00:08:49,220 --> 00:08:50,220\nOh yeah?\n\n218\n00:08:50,220 --> 00:08:51,220\nYeah.\n\n219\n00:08:51,220 --> 00:08:53,550\nOkay, let's go for the hot sauce.\n\n220\n00:08:53,550 --> 00:08:54,550\nHopefully I will not regret this.\n\n221\n00:08:54,550 --> 00:08:55,550\nMmmm.\n\n222\n00:08:55,550 --> 00:08:56,550\nWhich sauce do you like more?\n\n223\n00:08:56,550 --> 00:09:00,029\nI like the spicy one.\n\n224\n00:09:00,029 --> 00:09:04,680\nIt is not that hot.\n\n225\n00:09:04,680 --> 00:09:07,120\nIt is really good.\n\n226\n00:09:07,120 --> 00:09:08,120\nOkay.\n\n227\n00:09:08,120 --> 00:09:15,450\nI sure hope they all have peanut butter inside.\n\n228\n00:09:15,450 --> 00:09:16,560\nOooh.\n\n229\n00:09:16,560 --> 00:09:21,470\nNot only is a peanut butter but it is like\nwarm peanut butter.\n\n230\n00:09:21,470 --> 00:09:22,470\nIt is melted.\n\n231\n00:09:22,470 --> 00:09:24,850\nMelted and gooey and rich and creamy.\n\n232\n00:09:24,850 --> 00:09:28,920\nAnd you have that chocolate sauce and you\nhave that honey.\n\n233\n00:09:28,920 --> 00:09:34,720\nThe only thing I regret is that we didn't\norder the large portion.\n\n234\n00:09:34,720 --> 00:09:36,600\nWe only got the five.\n\n235\n00:09:36,600 --> 00:09:37,600\nWomp womp.\n\n236\n00:09:37,600 --> 00:09:39,230\nWho gets the 3rd one?\n\n237\n00:09:39,230 --> 00:09:40,730\nWe each get two.\n\n238\n00:09:40,730 --> 00:09:41,730\nHahaha.\n\n239\n00:09:41,730 --> 00:09:42,980\nWe'll fight for that one.\n\n240\n00:09:42,980 --> 00:09:44,490\nRock, scissor, paper right?\n\n241\n00:09:44,490 --> 00:09:45,490\nWell good morning.\n\n242\n00:09:45,490 --> 00:09:49,959\nIt is day two in Kathmandu (काठमाडौं)\nand today's excursion is to the Monkey Temple.\n\n243\n00:09:49,959 --> 00:09:54,980\nI believe the name is Swayambhunath (स्वयम्भू\nस्तूप) if I'm pronouncing that correctly.\n\n244\n00:09:54,980 --> 00:09:57,130\nSo basically we 'googled' the address.\n\n245\n00:09:57,130 --> 00:10:04,170\nWe found google maps and we've been walking\nprobably about 30 minutes through neighborhoods,\n\n246\n00:10:04,170 --> 00:10:05,170\nmuddy roads.\n\n247\n00:10:05,170 --> 00:10:09,610\nI don't think we're taking the most direct\nway to get there but I think we're close so\n\n248\n00:10:09,610 --> 00:10:10,610\nwe're going to keep pushing.\n\n249\n00:10:10,610 --> 00:10:11,610\nHow are you doing?\n\n250\n00:10:11,610 --> 00:10:12,610\nI'm doing great.\n\n251\n00:10:12,610 --> 00:10:20,029\nI hope we're close.\n\n252\n00:10:20,029 --> 00:10:26,320\nYeah.\n\n253\n00:10:26,320 --> 00:10:28,540\nIt seems we have found the Monkey Temple (स्वयम्भू\nस्तूप).\n\n254\n00:10:28,540 --> 00:10:29,980\nWe can see it off in the distance.\n\n255\n00:10:29,980 --> 00:10:31,040\nCan you see it?\n\n256\n00:10:31,040 --> 00:10:32,810\nIt is like up there on that hill.\n\n257\n00:10:32,810 --> 00:10:37,630\nAnyways, I think it is going to be another\nhalf hour to get there so in total less than\n\n258\n00:10:37,630 --> 00:10:39,389\nan hour of walking.\n\n259\n00:10:39,389 --> 00:10:40,389\nI think we overestimated.\n\n260\n00:10:40,389 --> 00:10:41,639\nI disagree with you.\n\n261\n00:10:41,639 --> 00:10:45,020\nI think we're 15 minutes from here.\n\n262\n00:10:45,020 --> 00:10:46,690\nLet's set the clock.\n\n263\n00:10:46,690 --> 00:10:48,570\nWe have made it to the base.\n\n264\n00:10:48,570 --> 00:10:52,430\nThis is the base of the Monkey Temple (स्वयम्भू\nस्तूप) and we are already seeing\n\n265\n00:10:52,430 --> 00:11:04,060\nmonkeys.\n\n266\n00:11:04,060 --> 00:11:08,089\nI will admit I'm slightly intimidated by the\nmonkeys.\n\n267\n00:11:08,089 --> 00:11:10,870\nThere is a lot of them and they are not shy.\n\n268\n00:11:10,870 --> 00:11:16,120\nThey will walk right up to you and they don't\nlook aggressive but they're a little too confident\n\n269\n00:11:16,120 --> 00:11:17,970\nfor my liking.\n\n270\n00:11:17,970 --> 00:11:20,690\n350 steps to the top.\n\n271\n00:11:20,690 --> 00:11:23,440\nI can almost taste sweet victory.\n\n272\n00:11:23,440 --> 00:11:26,110\nHa, how are you feeling?\n\n273\n00:11:26,110 --> 00:11:30,540\nYeah, we've earned the views of this attraction\ntoday I will say that.\n\n274\n00:11:30,540 --> 00:11:33,330\nLots of walking so far.\n\n275\n00:11:33,330 --> 00:11:37,160\nOnce you reach the Monkey Temple, you’ll\nfind a giant stupa with Buddha's eyes looking\n\n276\n00:11:37,160 --> 00:11:38,570\nout in all 4 directions.\n\n277\n00:11:38,570 --> 00:11:42,940\nThen, when you’re done walking around the\nstupa, you’ll notice a small square surrounded\n\n278\n00:11:42,940 --> 00:11:51,630\nby small shops where you can pick up even\nmore souvenirs.\n\n279\n00:11:51,630 --> 00:11:56,519\nSo we have finally made it to the top.\n\n280\n00:11:56,519 --> 00:12:00,250\nIt did take us about an hour from the time\nwe left the hotel.\n\n281\n00:12:00,250 --> 00:12:01,250\nBut yeah, it is pretty cool up here.\n\n282\n00:12:01,250 --> 00:12:03,880\nThere is incense burning, candles are lit.\n\n283\n00:12:03,880 --> 00:12:05,670\nWe've got monkeys everywhere.\n\n284\n00:12:05,670 --> 00:12:10,089\nBells are ringing so there is a lot going\non for sure.\n\n285\n00:12:10,089 --> 00:12:11,779\nSam lost interest a while ago.\n\n286\n00:12:11,779 --> 00:12:14,820\nI don't know if you can make him out.\n\n287\n00:12:14,820 --> 00:12:16,310\nOver there.\n\n288\n00:12:16,310 --> 00:12:17,810\nOver there.\n\n289\n00:12:17,810 --> 00:12:19,090\nAwful tourist.\n\n290\n00:12:19,090 --> 00:12:20,339\nWell hello you.\n\n291\n00:12:20,339 --> 00:12:21,339\nHey.\n\n292\n00:12:21,339 --> 00:12:22,339\nWhat happened?\n\n293\n00:12:22,339 --> 00:12:24,960\nI just finished seeing it faster than you\ndid.\n\n294\n00:12:24,960 --> 00:12:25,960\nAre you sure about that?\n\n295\n00:12:25,960 --> 00:12:28,960\nYeah, and I'm not a huge fan of monkeys so\nI had enough of the monkeys.\n\n296\n00:12:28,960 --> 00:12:31,329\nI think you missed a whole section over there.\n\n297\n00:12:31,329 --> 00:12:32,329\nAre you serious?\n\n298\n00:12:32,329 --> 00:12:33,329\nI don't think so.\n\n299\n00:12:33,329 --> 00:12:39,269\nSam just did a quick circle and he's like\n'okay' I'm done.\n\n300\n00:12:39,269 --> 00:12:40,630\nI'm done.\n\n301\n00:12:40,630 --> 00:12:43,350\nOkay, so travel update.\n\n302\n00:12:43,350 --> 00:12:47,922\nWe just finished visiting the Monkey Temple.\n\n303\n00:12:47,922 --> 00:12:48,922\nYep.\n\n304\n00:12:48,922 --> 00:12:49,922\nAnd now we're riding a taxi to visit Pashupatinath\nTemple (पशुपतिनाथ मन्दिर)\n\n305\n00:12:49,922 --> 00:12:50,922\nwhich is one of the more popular ones here\nin Kathmandu (काठमाडौं).\n\n306\n00:12:50,922 --> 00:12:51,922\nYeah, it is kind of a little bit far from\nwhere we're staying.\n\n307\n00:12:51,922 --> 00:12:52,922\nIt is closer to the airport.\n\n308\n00:12:52,922 --> 00:12:53,922\nYes.\n\n309\n00:12:53,922 --> 00:12:59,350\nSo yeah, that is not within walking distance.Yeah.\n\n310\n00:12:59,350 --> 00:13:04,750\nWe are attempting a full u-turn in the middle\nof traffic.\n\n311\n00:13:04,750 --> 00:13:06,420\nJust stopping traffic for us.\n\n312\n00:13:06,420 --> 00:13:08,470\nAre you cursing Sam?\n\n313\n00:13:08,470 --> 00:13:10,529\nNo, it is warm.\n\n314\n00:13:10,529 --> 00:13:13,100\nI'm saying it is warm.\n\n315\n00:13:13,100 --> 00:13:19,660\nAnother thing to do in Kathmandu (काठमाडौं)\nis to experience rush hour like a local.\n\n316\n00:13:19,660 --> 00:13:23,730\nWe've been sitting here in this taxi not moving\nhow long now?\n\n317\n00:13:23,730 --> 00:13:26,010\n10 minutes?\n\n318\n00:13:26,010 --> 00:13:28,290\n15 minutes?\n\n319\n00:13:28,290 --> 00:13:31,710\n15 I'd say.\n\n320\n00:13:31,710 --> 00:13:33,990\nTick tock.\n\n321\n00:13:33,990 --> 00:13:36,279\nTick tock.\n\n322\n00:13:36,279 --> 00:13:39,529\nThis next temple is a sacred Hindu site (पशुपतिनाथ\nमन्दिर) where many believers choose\n\n323\n00:13:39,529 --> 00:13:40,529\nto be cremated.\n\n324\n00:13:40,529 --> 00:13:45,030\nAccording to the Nepalese Hindu tradition,\nthe body must be dipped three times into the\n\n325\n00:13:45,030 --> 00:13:48,699\nBagmati River in order to break the reincarnation\ncycle.\n\n326\n00:13:48,699 --> 00:13:52,399\nWe would recommend getting a guide to tour\nthe temple complex, because it can be tricky\n\n327\n00:13:52,399 --> 00:13:58,569\nto navigate and know where you can and cannot\ngo.\n\n328\n00:13:58,569 --> 00:14:02,660\nSo we had another very busy morning of sightseeing\non day 2.\n\n329\n00:14:02,660 --> 00:14:04,050\nAnd right now it is lunchtime.\n\n330\n00:14:04,050 --> 00:14:09,360\nWe found a restaurant it is called Rosemary\nrestaurant I believe and I've ordered Paneer\n\n331\n00:14:09,360 --> 00:14:10,360\nButter Masala.\n\n332\n00:14:10,360 --> 00:14:12,580\nI'm really excited for that with roti.\n\n333\n00:14:12,580 --> 00:14:16,610\nAnd Sam has gone for non-traditional food\nso he refuses to appear on camera because\n\n334\n00:14:16,610 --> 00:14:17,880\nhe's having gnocchi.\n\n335\n00:14:17,880 --> 00:14:21,180\nWell, food has arrived.\n\n336\n00:14:21,180 --> 00:14:24,470\nWe're having the paneer butter masala with\nroti.\n\n337\n00:14:24,470 --> 00:14:25,490\nWhich is kind of like a flat-bread.\n\n338\n00:14:25,490 --> 00:14:27,760\nOh, that looks so good here.\n\n339\n00:14:27,760 --> 00:14:28,899\nThat is warm actually.\n\n340\n00:14:28,899 --> 00:14:30,810\nThat is a really generous portion.\n\n341\n00:14:30,810 --> 00:14:31,810\nOh lah lah.\n\n342\n00:14:31,810 --> 00:14:37,810\nAnd I am being extra generous and sharing\nbecause Sam's food is going to be a while.\n\n343\n00:14:37,810 --> 00:14:39,529\nYeah, he got a little fancy.\n\n344\n00:14:39,529 --> 00:14:43,914\nI'm not embarrassed by the way that I'm having\ngnocchi.\n\n345\n00:14:43,914 --> 00:14:47,149\nSo yeah, there is some really good International\nfood in Kathmandu (काठमाडौं).\n\n346\n00:14:47,149 --> 00:14:48,910\nYeah, there sure is.\n\n347\n00:14:48,910 --> 00:14:51,600\nWe've really been enjoying kind of mixing\nit up.\n\n348\n00:14:51,600 --> 00:14:54,569\nEnjoying local foods and also enjoying some\ngood International food.\n\n349\n00:14:54,569 --> 00:14:55,850\nIt is so creamy.\n\n350\n00:14:55,850 --> 00:14:56,850\nWow.\n\n351\n00:14:56,850 --> 00:14:57,850\nOh man.\n\n352\n00:14:57,850 --> 00:14:59,040\nLet's have some more of the paneer.\n\n353\n00:14:59,040 --> 00:15:00,639\nYeah, grab one of them.\n\n354\n00:15:00,639 --> 00:15:01,639\nLet's fish them out.\n\n355\n00:15:01,639 --> 00:15:03,630\nOh there it is with a big chunk.\n\n356\n00:15:03,630 --> 00:15:04,769\nLook at that.\n\n357\n00:15:04,769 --> 00:15:05,769\nWow.\n\n358\n00:15:05,769 --> 00:15:07,040\nI'm so hungry right now.\n\n359\n00:15:07,040 --> 00:15:08,040\nI know.\n\n360\n00:15:08,040 --> 00:15:09,102\nWe've had such a busy day.\n\n361\n00:15:09,102 --> 00:15:10,102\nA lot of walking.\n\n362\n00:15:10,102 --> 00:15:11,102\nMmmm.\n\n363\n00:15:11,102 --> 00:15:12,102\nOh yeah.\n\n364\n00:15:12,102 --> 00:15:13,769\nIt is surprisingly hot outside.\n\n365\n00:15:13,769 --> 00:15:15,570\nGood stuff?\n\n366\n00:15:15,570 --> 00:15:16,570\nReally good stuff.\n\n367\n00:15:16,570 --> 00:15:19,009\nFor someone who is sharing you're sure gobbling\na lot.\n\n368\n00:15:19,009 --> 00:15:22,370\nIt is cheesy.\n\n369\n00:15:22,370 --> 00:15:23,370\nIt looks cheesy.\n\n370\n00:15:23,370 --> 00:15:24,790\nWe actually haven't had a bite.\n\n371\n00:15:24,790 --> 00:15:25,790\nSo tell us what did you get?\n\n372\n00:15:25,790 --> 00:15:27,360\nSo this is the parmesan gnocchi.\n\n373\n00:15:27,360 --> 00:15:29,270\nKnow it is Parisian.\n\n374\n00:15:29,270 --> 00:15:31,190\nAre you disappointed?\n\n375\n00:15:31,190 --> 00:15:32,190\nMmmmm.\n\n376\n00:15:32,190 --> 00:15:33,190\nParisian gnocchi.\n\n377\n00:15:33,190 --> 00:15:35,029\nHow is it?\n\n378\n00:15:35,029 --> 00:15:37,589\nIt is really good.\n\n379\n00:15:37,589 --> 00:15:40,029\nYeah, the gnocchi just kind of dissolves in\nyour mouth.\n\n380\n00:15:40,029 --> 00:15:41,029\nYeah, it has bechamel sauce.\n\n381\n00:15:41,029 --> 00:15:42,029\nYeah, this is garlic.\n\n382\n00:15:42,029 --> 00:15:46,890\nBechamel and there is also some parmesan baked\non.\n\n383\n00:15:46,890 --> 00:15:48,820\nYeah, looks good.\n\n384\n00:15:48,820 --> 00:15:50,100\nGood choice.\n\n385\n00:15:50,100 --> 00:15:52,670\nThat is really good.\n\n386\n00:15:52,670 --> 00:15:56,759\nSo here is a fun little story about Sam.\n\n387\n00:15:56,759 --> 00:16:04,019\nEvery time we go out in Thamel Sam is approached\nby local men whispering in his ear.\n\n388\n00:16:04,019 --> 00:16:08,080\nAnd they're like 'weed' want some hash.\n\n389\n00:16:08,080 --> 00:16:09,080\nOpium.\n\n390\n00:16:09,080 --> 00:16:10,540\nEvery single time like 10 times a day.\n\n391\n00:16:10,540 --> 00:16:13,589\nIf I'm with you and we're holding hands then\nno.\n\n392\n00:16:13,589 --> 00:16:14,639\nIt is less likely.\n\n393\n00:16:14,639 --> 00:16:20,230\nLess likely and it was also happening more\noften when I had my scruffy beard and my scruffy\n\n394\n00:16:20,230 --> 00:16:21,230\nhair.\n\n395\n00:16:21,230 --> 00:16:26,370\nSo today is our last day in Kathmandu (काठमाडौं)\nand we've been staying in the neighborhood\n\n396\n00:16:26,370 --> 00:16:27,370\nof Thamel.\n\n397\n00:16:27,370 --> 00:16:28,370\nYep.\n\n398\n00:16:28,370 --> 00:16:29,370\nWhich is kind of like the touristy area.\n\n399\n00:16:29,370 --> 00:16:33,259\nAnd they have a lot of shops where you can\npick-up souvenirs and like little trinkets\n\n400\n00:16:33,259 --> 00:16:34,819\nto take back home.\n\n401\n00:16:34,819 --> 00:16:38,370\nSo we're going to do a bit of shopping because\nyou know we're winding down.\n\n402\n00:16:38,370 --> 00:16:39,370\nYep.\n\n403\n00:16:39,370 --> 00:16:40,370\nIt is our final day.\n\n404\n00:16:40,370 --> 00:16:44,130\nGot a little bit of room in the suitcase so\nyeah let's get some stuff.\n\n405\n00:16:44,130 --> 00:16:45,130\nShopping time.\n\n406\n00:16:45,130 --> 00:16:46,130\nWe went shopping.\n\n407\n00:16:46,130 --> 00:16:47,130\nShow us.\n\n408\n00:16:47,130 --> 00:16:48,130\nShow everybody what we got.\n\n409\n00:16:48,130 --> 00:16:53,370\nSo we got a singing bowl.\n\n410\n00:16:53,370 --> 00:17:10,290\nOh my gosh, I'm afraid I'm going to drop something.\n\n411\n00:17:10,290 --> 00:17:13,000\nBe careful here.\n\n412\n00:17:13,000 --> 00:17:16,569\nWell, first of all Sam chose this.\n\n413\n00:17:16,569 --> 00:17:18,230\nOh yeah, I love that.\n\n414\n00:17:18,230 --> 00:17:19,559\nIt is four faces.\n\n415\n00:17:19,559 --> 00:17:21,220\nShow the four different faces.\n\n416\n00:17:21,220 --> 00:17:22,220\nDifferent expressions.\n\n417\n00:17:22,220 --> 00:17:23,220\nOkay start now.\n\n418\n00:17:23,220 --> 00:17:24,220\nSad.\n\n419\n00:17:24,220 --> 00:17:25,220\nYeah.\n\n420\n00:17:25,220 --> 00:17:26,220\nHappy.\n\n421\n00:17:26,220 --> 00:17:27,220\nHappy.\n\n422\n00:17:27,220 --> 00:17:28,220\nUh, content.\n\n423\n00:17:28,220 --> 00:17:29,220\nNormal.\n\n424\n00:17:29,220 --> 00:17:30,220\nContent.\n\n425\n00:17:30,220 --> 00:17:31,220\nA little grumpy.\n\n426\n00:17:31,220 --> 00:17:32,220\nGrumpy.\n\n427\n00:17:32,220 --> 00:17:34,789\nI think the grumpy one suits you quite well.\n\n428\n00:17:34,789 --> 00:17:36,909\nYeah Sam, it suits you.\n\n429\n00:17:36,909 --> 00:17:39,260\nAnd this is the prayer bowl.\n\n430\n00:17:39,260 --> 00:17:40,490\nAnd I would demonstrate.\n\n431\n00:17:40,490 --> 00:17:41,850\nTry it.\n\n432\n00:17:41,850 --> 00:17:42,850\nI won't.\n\n433\n00:17:42,850 --> 00:17:43,850\nOkay.\n\n434\n00:17:43,850 --> 00:17:45,410\nI can't it just doesn't work when I do it.\n\n435\n00:17:45,410 --> 00:17:47,160\nPut it flat in your palm.\n\n436\n00:17:47,160 --> 00:17:48,870\nI know but I'm like balancing stuff.\n\n437\n00:17:48,870 --> 00:17:49,870\nThat is true.\n\n438\n00:17:49,870 --> 00:17:51,190\nAnyways, I promise it works.\n\n439\n00:17:51,190 --> 00:17:52,190\nIt sings.\n\n440\n00:17:52,190 --> 00:17:53,190\nYeah.\n\n441\n00:17:53,190 --> 00:17:55,570\nAnd uh so yeah we're really happy with those\npurchases.\n\n442\n00:17:55,570 --> 00:17:57,890\nThese will be nice additions to our future\nhome.\n\n443\n00:17:57,890 --> 00:17:58,890\nOne day.\n\n444\n00:17:58,890 --> 00:17:59,890\nOne day.\n\n445\n00:17:59,890 --> 00:18:04,810\nWe are starting to collect now because the\nfinish line is in sight.\n\n446\n00:18:04,810 --> 00:18:06,330\nA few years from now.\n\n447\n00:18:06,330 --> 00:18:08,310\nA few years on the horizon.\n\n448\n00:18:08,310 --> 00:18:10,470\nBut yeah that is it.\n\n449\n00:18:10,470 --> 00:18:12,440\nToday we are having Dal Bhat (दालभात).\n\n450\n00:18:12,440 --> 00:18:15,710\nWe've been eating Dal Bhat (ডাল ভাত)\nvery very often.\n\n451\n00:18:15,710 --> 00:18:19,450\nSo much so Sam has declared it his favorite\ndish known to mankind.\n\n452\n00:18:19,450 --> 00:18:20,450\nIs that correct?\n\n453\n00:18:20,450 --> 00:18:21,450\nHaha.\n\n454\n00:18:21,450 --> 00:18:23,750\nWell it is definitely our favorite thing here\nin Nepal (नेपाल).\n\n455\n00:18:23,750 --> 00:18:25,120\nIt is what we've been having here more than\nanything else so.\n\n456\n00:18:25,120 --> 00:18:29,030\nYeah, so to describe it it kind of like a\nNepali Thali Set (थाली).\n\n457\n00:18:29,030 --> 00:18:30,030\nYeah.\n\n458\n00:18:30,030 --> 00:18:33,960\nSo you get your rice and some lentils and\nwe're ordering vegetarian so we're having\n\n459\n00:18:33,960 --> 00:18:37,640\nlike a vegetarian curry and just different\nvegetables and sauces.\n\n460\n00:18:37,640 --> 00:18:39,750\nSo we're going to show you that when it arrives.\n\n461\n00:18:39,750 --> 00:18:44,710\nSam is actually had too much Dal Bhat (दालभात)\nthese last few days so he ordered different\n\n462\n00:18:44,710 --> 00:18:45,710\nlocal specialty items.\n\n463\n00:18:45,710 --> 00:18:47,900\nI ordered some other side dishes to go along\nwith it.\n\n464\n00:18:47,900 --> 00:18:48,900\nYeah.\n\n465\n00:18:48,900 --> 00:18:49,900\nSo we're going to be sharing.\n\n466\n00:18:49,900 --> 00:18:50,900\nOh, are we now?\n\n467\n00:18:50,900 --> 00:18:51,900\nI hope so.\n\n468\n00:18:51,900 --> 00:19:04,460\nAnd that food will be coming soon.\n\n469\n00:19:04,460 --> 00:19:07,760\nSo my food is here and it is a proper platter.\n\n470\n00:19:07,760 --> 00:19:09,620\nThis is the dal bhat (દાળ ભાત).\n\n471\n00:19:09,620 --> 00:19:10,620\nIt sure is.\n\n472\n00:19:10,620 --> 00:19:13,130\nAnd the dal is the lentil soup right here.\n\n473\n00:19:13,130 --> 00:19:14,130\nRight.\n\n474\n00:19:14,130 --> 00:19:15,659\nIt looks more green today.\n\n475\n00:19:15,659 --> 00:19:19,850\nUm, and what I find surprising like here is\nthat here it is more soupy.\n\n476\n00:19:19,850 --> 00:19:23,572\nIt is more watery whereas in the past I've\nhad like a thicker dal.\n\n477\n00:19:23,572 --> 00:19:25,450\nKind of like a curry almost.\n\n478\n00:19:25,450 --> 00:19:26,450\nYeah, yeah.\n\n479\n00:19:26,450 --> 00:19:29,880\nAnd then here you have your bhat which would\nbe your rice.\n\n480\n00:19:29,880 --> 00:19:34,150\nYeah, big mountain of rice and then we have\na tonne of different sides dishes.\n\n481\n00:19:34,150 --> 00:19:35,150\nI know.\n\n482\n00:19:35,150 --> 00:19:36,830\nSo first up this is the curd.\n\n483\n00:19:36,830 --> 00:19:38,450\nIt is kind of like a yoghurt.\n\n484\n00:19:38,450 --> 00:19:39,450\nYeah.\n\n485\n00:19:39,450 --> 00:19:42,570\nAnd I believe this is the vegetable Thakali\n(दाल भात तरकारी) which\n\n486\n00:19:42,570 --> 00:19:44,190\nis kind of like a vegetable curry.\n\n487\n00:19:44,190 --> 00:19:45,190\nRight.\n\n488\n00:19:45,190 --> 00:19:46,430\nThen you've got your pickled vegetable.\n\n489\n00:19:46,430 --> 00:19:48,940\nNot entirely sure what it is.\n\n490\n00:19:48,940 --> 00:19:50,640\nAnd these are all surprises.\n\n491\n00:19:50,640 --> 00:19:51,640\nHahaha.\n\n492\n00:19:51,640 --> 00:19:53,700\nWe'll see once we dig in to them.\n\n493\n00:19:53,700 --> 00:19:54,830\nMmmm.\n\n494\n00:19:54,830 --> 00:19:58,210\nIs it good?\n\n495\n00:19:58,210 --> 00:19:59,340\nMmmhmm.\n\n496\n00:19:59,340 --> 00:20:00,340\nReally good?\n\n497\n00:20:00,340 --> 00:20:01,340\nThat is quite nice.\n\n498\n00:20:01,340 --> 00:20:02,340\nYeah.\n\n499\n00:20:02,340 --> 00:20:04,260\nI guess you can just mix it all together really.\n\n500\n00:20:04,260 --> 00:20:09,860\nLastly, to wrap up our time in Kathmandu (काठमाडौं),\nwe went in search of a rooftop terrace where\n\n501\n00:20:09,860 --> 00:20:13,950\nwe could enjoy a drink and watch the sunset\nwith colourful prayer flags blowing in the\n\n502\n00:20:13,950 --> 00:20:14,950\nwind.\n\n503\n00:20:14,950 --> 00:20:15,950\nSo where are we now?\n\n504\n00:20:15,950 --> 00:20:16,950\nAnd what are we doing?\n\n505\n00:20:16,950 --> 00:20:20,330\nAlright, so we found a little rooftop bar\nin Thamel.\n\n506\n00:20:20,330 --> 00:20:24,520\nI'm having tea because it is cold.\n\n507\n00:20:24,520 --> 00:20:25,520\nTea toddler.\n\n508\n00:20:25,520 --> 00:20:26,520\nSam is having beer.\n\n509\n00:20:26,520 --> 00:20:27,520\nTea toddler.\n\n510\n00:20:27,520 --> 00:20:32,740\nAnd we're going to watch the sunset.\n\n511\n00:20:32,740 --> 00:20:44,429\nSo yeah, if you can find a place in this area\non say third or fourth floor of a building\n\n512\n00:20:44,429 --> 00:20:45,789\nyou get some beautiful views.\n\n513\n00:20:45,789 --> 00:20:46,789\nYou get some mountain views and then as the\nsun is setting it is quite incredible I have\n\n514\n00:20:46,789 --> 00:20:47,789\nto say.\n\n515\n00:20:47,789 --> 00:20:49,110\nYeah, we basically wandered around just looking\nup like who has a terrace and we found this\n\n516\n00:20:49,110 --> 00:20:50,650\nplace completely by chance.\n\n517\n00:20:50,650 --> 00:20:52,610\nThey are not officially open yet but they\nwill be in a few days.\n\n518\n00:20:52,610 --> 00:20:54,110\nHow cool is that?\n\n519\n00:20:54,110 --> 00:20:55,230\nHere we are.\n\n520\n00:20:55,230 --> 00:21:05,059\nThey are actually serving us before they're\neven open.\n\n521\n00:21:05,059 --> 00:21:12,059\nHere is my beer.\n\n522\n00:21:12,059 --> 00:21:15,549\nLocal beer.\n\n523\n00:21:15,549 --> 00:21:20,789\nGorkha (गोर्खा बीअर).\n\n524\n00:21:20,789 --> 00:21:24,289\nTravel day.\n\n525\n00:21:24,289 --> 00:21:26,039\nWoah.\n\n526\n00:21:26,039 --> 00:21:27,789\nTire.\n\n527\n00:21:27,789 --> 00:21:31,029\nThe tire fell off.\n\n528\n00:21:31,029 --> 00:21:32,029\nWoah.\n\n529\n00:21:32,029 --> 00:21:35,029\nIt is smoggy.\n\n530\n00:21:35,029 --> 00:21:38,029\nIt sure is.\n\n531\n00:21:38,029 --> 00:21:44,029\nOkay, so good morning from Kathmandu.\n\n532\n00:21:44,029 --> 00:21:46,662\nToday is a travel day.\n\n533\n00:21:46,662 --> 00:21:48,260\nAnd we're going to Pokhara.\n\n534\n00:21:48,260 --> 00:21:50,510\nI've been calling it Pokhara all along.\n\n535\n00:21:50,510 --> 00:21:53,000\nApparently that is not how you pronounce it.\n\n536\n00:21:53,000 --> 00:21:54,640\nYeah, so we're up bright and early.\n\n537\n00:21:54,640 --> 00:21:55,640\nWhat time is it at the moment?\n\n538\n00:21:55,640 --> 00:21:56,750\nIt is seven fifteen.\n\n539\n00:21:56,750 --> 00:21:58,920\nNo, it is not even seven thirty.\n\n540\n00:21:58,920 --> 00:22:00,160\nIt is seven fifteen.\n\n541\n00:22:00,160 --> 00:22:03,830\nAnd we're just we're basically dropped off\non the side of the road and apparently our\n\n542\n00:22:03,830 --> 00:22:05,200\nbus is going to come here.\n\n543\n00:22:05,200 --> 00:22:08,309\nWe are really hopeful this is the right area.\n\n544\n00:22:08,309 --> 00:22:11,270\nFingers crossed.\n\n545\n00:22:11,270 --> 00:22:15,700\nDouble fingers crossed.\n\n546\n00:22:15,700 --> 00:22:28,410\nSo the air is quite dusty and polluted in\nKathmandu on a normal day but today it is\n\n547\n00:22:28,410 --> 00:22:32,920\nfoggy so it is like the fumes are almost getting\ntrapped in the air and you can see that today.\n\n548\n00:22:32,920 --> 00:22:34,059\nThe air has texture.\n\n549\n00:22:34,059 --> 00:22:39,059\nIt just looks thick and grey over the city.\n\n550\n00:22:39,059 --> 00:22:40,179\nSo yeah, that is what Kathmandu is like.\n\n551\n00:22:40,179 --> 00:22:43,919\nWe're just waiting by the side of the road\nbreathing in the fumes.\n\n552\n00:22:43,919 --> 00:22:45,570\nLots of honking going on.\n\n553\n00:22:45,570 --> 00:22:48,020\nAnd I hope the bus gets here soon.\n\n554\n00:22:48,020 --> 00:22:52,669\nI am really looking forward to Pokhara where\nit is a lakeside and mountainside setting.\n\n555\n00:22:52,669 --> 00:22:57,179\nSo hopefully the air will be a little fresher\nand cleaner.\n\n556\n00:22:57,179 --> 00:22:59,720\nI'm missing clean air.\n\n557\n00:22:59,720 --> 00:23:04,042\nWe're going to be here for 45 minutes.\n\n558\n00:23:04,042 --> 00:23:05,042\n45 minutes.\n\n559\n00:23:05,042 --> 00:23:06,042\nYeah, we got here way too early.\n\n560\n00:23:06,042 --> 00:23:08,429\nOur bus doesn't leave until 8 and it is like\nseven twenty at the moment.\n\n561\n00:23:08,429 --> 00:23:09,580\nNo, seven eighteen.\n\n562\n00:23:09,580 --> 00:23:14,650\nI was concerned about traffic because it can\nbe insane and I wasn't sure if rush hour would\n\n563\n00:23:14,650 --> 00:23:16,580\nbe chaos and then we'd miss our bus.\n\n564\n00:23:16,580 --> 00:23:19,440\nI guess rush hour is more like an hour later.\n\n565\n00:23:19,440 --> 00:23:21,020\nSometime between eight and nine.\n\n566\n00:23:21,020 --> 00:23:24,140\nBut at seven in the morning yeah the traffic\nisn't too bad.\n\n567\n00:23:24,140 --> 00:23:26,880\nThere is traffic out there but it is not like\nbumper to bumper.\n\n568\n00:23:26,880 --> 00:23:29,279\nThere is no gridlock at this time of day.\n\n569\n00:23:29,279 --> 00:23:32,559\nSo how are you feeling about our next destination\nPokhara?\n\n570\n00:23:32,559 --> 00:23:33,610\nI'm really excited about it.\n\n571\n00:23:33,610 --> 00:23:38,289\nIt is going to be considerably smaller than\nKathmandu and it also just from pictures we've\n\n572\n00:23:38,289 --> 00:23:39,590\nseen it looks a lot more scenic.\n\n573\n00:23:39,590 --> 00:23:43,299\nWe're going to be out by a lake and I'm looking\nforward to that because Kathmandu has been\n\n574\n00:23:43,299 --> 00:23:45,330\nfun but it has also been really chaotic.\n\n575\n00:23:45,330 --> 00:23:48,620\nSo I'm ready for a change of pace.\n\n576\n00:23:48,620 --> 00:23:49,620\nHaha.\n\n577\n00:23:49,620 --> 00:23:53,039\nAlso, I'm mildly amused because we keep seeing\nthese shuttles driving by and everyone is\n\n578\n00:23:53,039 --> 00:23:57,130\nasking Pokhara, Pokhara, Pokhara do you want\nto come hop on the bus blah blah blah.\n\n579\n00:23:57,130 --> 00:23:59,450\nThe thing is these buses and shuttles are\nlike bursting at the seems.\n\n580\n00:23:59,450 --> 00:24:05,470\nThere is visibly no more room for people but\nthey are still trying to get us on and yeah\n\n581\n00:24:05,470 --> 00:24:13,840\nwe've already bought tickets so really it\nmakes no sense.\n\n582\n00:24:13,840 --> 00:24:18,970\nDoo la looh.\n\n583\n00:24:18,970 --> 00:24:24,110\nDoo lada looh.\n\n584\n00:24:24,110 --> 00:24:30,920\nThe horns hear sound a bit like a turkey gobbling.\n\n585\n00:24:30,920 --> 00:24:32,520\nDoo lada looh.\n\n586\n00:24:32,520 --> 00:24:33,520\nWe are on the bus.\n\n587\n00:24:33,520 --> 00:24:34,520\nWhat time is it right now?\n\n588\n00:24:34,520 --> 00:24:35,520\nEight fifteen.\n\n589\n00:24:35,520 --> 00:24:36,630\nSo yeah, it was pretty much on time.\n\n590\n00:24:36,630 --> 00:24:37,630\nOkay.\n\n591\n00:24:37,630 --> 00:24:39,820\nJust a few minutes late.\n\n592\n00:24:39,820 --> 00:24:45,500\nMind you we've been putting our bags on so\nthat has taken up a bit of time.\n\n593\n00:24:45,500 --> 00:24:46,500\nBut yeah, beep beep beep.\n\n594\n00:24:46,500 --> 00:24:47,500\nWe're going to start the journey now.\n\n595\n00:24:47,500 --> 00:24:48,500\nAnd those horns are just incredible.\n\n596\n00:24:48,500 --> 00:24:49,500\nSo we're having a bumpy breakfast over here.\n\n597\n00:24:49,500 --> 00:24:50,500\nUm.\n\n598\n00:24:50,500 --> 00:24:51,500\nthis is what we've got.\n\n599\n00:24:51,500 --> 00:24:54,860\nSome kind of a noodle dish with potatoes.\n\n600\n00:24:54,860 --> 00:25:00,280\nWe're just going to dig in.\n\n601\n00:25:00,280 --> 00:25:03,890\nThe noodles are nice.\n\n602\n00:25:03,890 --> 00:25:05,690\nI'm hungry.\n\n603\n00:25:05,690 --> 00:25:21,950\nI didn't have anything to eat at the hotel\nso it is almost like a brunch for me.\n\n604\n00:25:21,950 --> 00:25:23,620\nTime for a pit stop.\n\n605\n00:25:23,620 --> 00:25:26,480\nWe've been driving how long would you say?\n\n606\n00:25:26,480 --> 00:25:27,480\nTwo hours?\n\n607\n00:25:27,480 --> 00:25:28,480\nThree hours?\n\n608\n00:25:28,480 --> 00:25:29,990\nNo, it has been longer than that.\n\n609\n00:25:29,990 --> 00:25:30,990\nIt is now twelve o'clock.\n\n610\n00:25:30,990 --> 00:25:31,990\nI've been sleeping.\n\n611\n00:25:31,990 --> 00:25:32,990\nSo we've been on the road for about three\nand a half hours.\n\n612\n00:25:32,990 --> 00:25:35,000\nWe're about half way there.\n\n613\n00:25:35,000 --> 00:25:36,690\nNow it is lunchtime.\n\n614\n00:25:36,690 --> 00:25:37,870\nAlright guys.\n\n615\n00:25:37,870 --> 00:25:46,850\nSo you can see on the map where we started,\nwhere we are now and where we need to go.\n\n616\n00:25:46,850 --> 00:25:48,320\nHere.\n\n617\n00:25:48,320 --> 00:25:52,070\nAnd like as we've been traveling the road\nconditions have been getting a little bit\n\n618\n00:25:52,070 --> 00:25:57,710\nbetter like in terms of the quality of the\nroads and also not as much traffic either.\n\n619\n00:25:57,710 --> 00:25:59,039\nLunchtime.\n\n620\n00:25:59,039 --> 00:26:01,250\nThis is pretty sweet.\n\n621\n00:26:01,250 --> 00:26:05,770\nWe get a buffet lunch and yeah I'm got a fairly\ngenerous plate but I don't want to eat too\n\n622\n00:26:05,770 --> 00:26:10,250\ntoo much because I usually don't like to eat\na lot when we're on a serpentine road.\n\n623\n00:26:10,250 --> 00:26:11,250\nWindy road.\n\n624\n00:26:11,250 --> 00:26:12,250\nBad combination.\n\n625\n00:26:12,250 --> 00:26:13,260\nSo no thanks.\n\n626\n00:26:13,260 --> 00:26:15,809\nSo I mostly grabbed some noodles here.\n\n627\n00:26:15,809 --> 00:26:19,910\nI have something that looks a little bit similar\nto Aloo Ghobi.\n\n628\n00:26:19,910 --> 00:26:20,910\nIt has got like cauliflower.\n\n629\n00:26:20,910 --> 00:26:21,910\nCauliflower and potatoes.\n\n630\n00:26:21,910 --> 00:26:23,620\nAnd then over here this is some rice with\nbeans.\n\n631\n00:26:23,620 --> 00:26:25,669\nWith I think a bean curry.\n\n632\n00:26:25,669 --> 00:26:26,669\nDal.\n\n633\n00:26:26,669 --> 00:26:27,730\nSorry, I should say Dal.\n\n634\n00:26:27,730 --> 00:26:30,130\nI keep forgetting to call it Dal.\n\n635\n00:26:30,130 --> 00:26:32,649\nAnd then last but not least here is mine.\n\n636\n00:26:32,649 --> 00:26:33,649\nThat is yours.\n\n637\n00:26:33,649 --> 00:26:48,929\nAnd then I have something that looks like\nmaybe a yoghurt or a rice pudding.\n\n638\n00:26:48,929 --> 00:26:53,149\nAlright, enjoy.\n\n639\n00:26:53,149 --> 00:26:59,480\nLet's try it.\n\n640\n00:26:59,480 --> 00:27:03,700\nI'm hungry.\n\n641\n00:27:03,700 --> 00:27:07,289\nWe have arrived.\n\n642\n00:27:07,289 --> 00:27:12,149\nMy camera lens is looking rather dusty but\nwe are here in Pokhara.\n\n643\n00:27:12,149 --> 00:27:15,010\nIt was an eight hour journey in the end.\n\n644\n00:27:15,010 --> 00:27:17,690\nSo a bit longer than we were expecting.\n\n645\n00:27:17,690 --> 00:27:19,750\nBut we are here.\n\n646\n00:27:19,750 --> 00:27:20,750\nI'm hungry guys.\n\n647\n00:27:20,750 --> 00:27:23,460\nFirst priority is to drop off our bags and\nget food.\n\n648\n00:27:23,460 --> 00:27:24,460\nYes.\n\n649\n00:27:24,460 --> 00:27:25,460\nWe're getting food.\n\n650\n00:27:25,460 --> 00:27:26,850\nFood is priority number two.\n\n651\n00:27:26,850 --> 00:27:28,110\nNumero Uno.\n\n652\n00:27:28,110 --> 00:27:33,890\nSo we are all checked in and it is time for\nroom tour.\n\n653\n00:27:33,890 --> 00:27:35,220\nRoom tour.\n\n654\n00:27:35,220 --> 00:27:37,220\nPokhara cribs edition.\n\n655\n00:27:37,220 --> 00:27:38,220\nThere you go.\n\n656\n00:27:38,220 --> 00:27:42,490\nThis is literally the fastest room tour ever\nbecause my stomach is overriding this room\n\n657\n00:27:42,490 --> 00:27:43,490\ntour.\n\n658\n00:27:43,490 --> 00:27:44,490\nSam is just thinking food.\n\n659\n00:27:44,490 --> 00:27:45,490\nFood.\n\n660\n00:27:45,490 --> 00:27:46,490\nFood.\n\n661\n00:27:46,490 --> 00:27:47,490\nIt is time to eat.\n\n662\n00:27:47,490 --> 00:27:51,340\nBut yeah we have a nice view of the hotel.\n\n663\n00:27:51,340 --> 00:27:54,780\nAnd some mountains off in the distance.\n\n664\n00:27:54,780 --> 00:27:57,029\nSeating area.\n\n665\n00:27:57,029 --> 00:27:58,799\nLet's check out the bathroom.\n\n666\n00:27:58,799 --> 00:28:03,580\nI haven't seen it yet.\n\n667\n00:28:03,580 --> 00:28:08,360\nAlright, so walk in shower.\n\n668\n00:28:08,360 --> 00:28:09,360\nToilet.\n\n669\n00:28:09,360 --> 00:28:10,360\nSink.\n\n670\n00:28:10,360 --> 00:28:11,360\nHello!\n\n671\n00:28:11,360 --> 00:28:12,360\nBub-bye.\n\n672\n00:28:12,360 --> 00:28:14,220\nSam is looking ever so serious.\n\n673\n00:28:14,220 --> 00:28:15,970\nThis is a hard decision.\n\n674\n00:28:15,970 --> 00:28:18,460\nA very important decision.\n\n675\n00:28:18,460 --> 00:28:20,169\nWhat will be his first meal in Pokhara?\n\n676\n00:28:20,169 --> 00:28:22,830\nAfter an eight hour bus ride.\n\n677\n00:28:22,830 --> 00:28:25,620\nI think we're going for comfort food.\n\n678\n00:28:25,620 --> 00:28:30,120\nDid you just take a first sip without toasting\nyour wife.\n\n679\n00:28:30,120 --> 00:28:35,080\nI did.\n\n680\n00:28:35,080 --> 00:28:36,080\nI snuck one in there.\n\n681\n00:28:36,080 --> 00:28:37,080\nExcuse me.\n\n682\n00:28:37,080 --> 00:28:38,080\nLet's try again.\n\n683\n00:28:38,080 --> 00:28:39,080\nExcuse me.\n\n684\n00:28:39,080 --> 00:28:40,080\nSalut.\n\n685\n00:28:40,080 --> 00:28:41,080\nSalut.\n\n686\n00:28:41,080 --> 00:28:42,080\nI'm having a mint lemonade.\n\n687\n00:28:42,080 --> 00:28:43,080\nI forgot for a second.\n\n688\n00:28:43,080 --> 00:28:44,080\nVino tinto over here.\n\n689\n00:28:44,080 --> 00:28:45,080\nRed wine.\n\n690\n00:28:45,080 --> 00:28:46,080\nMmmm.\n\n691\n00:28:46,080 --> 00:28:50,000\nAnd so my first time to try Everest beer here\nin Nepal.\n\n692\n00:28:50,000 --> 00:28:51,000\nEverest.\n\n693\n00:28:51,000 --> 00:28:53,660\nAnd we won't be hiking there so I might as\nwell have the beer right?\n\n694\n00:28:53,660 --> 00:28:54,660\nBut you know what?\n\n695\n00:28:54,660 --> 00:28:55,660\nYou need to read the back of the label.\n\n696\n00:28:55,660 --> 00:28:56,660\nIt is quite poetic.\n\n697\n00:28:56,660 --> 00:28:57,660\nLet's see.\n\n698\n00:28:57,660 --> 00:28:58,660\nNepal.\n\n699\n00:28:58,660 --> 00:29:01,899\nThe land of mysterious.\n\n700\n00:29:01,899 --> 00:29:03,330\nThe land of mysticism.\n\n701\n00:29:03,330 --> 00:29:04,330\nOh sorry.\n\n702\n00:29:04,330 --> 00:29:06,409\nI don't have my glasses on.\n\n703\n00:29:06,409 --> 00:29:12,580\nNepal the land of mysticism and Himalayan\ngrandeur brings you this limited edition of\n\n704\n00:29:12,580 --> 00:29:13,580\nEverest.\n\n705\n00:29:13,580 --> 00:29:14,580\nOh la lah.\n\n706\n00:29:14,580 --> 00:29:15,580\nEverest.\n\n707\n00:29:15,580 --> 00:29:16,580\nUh, it is nice.\n\n708\n00:29:16,580 --> 00:29:17,580\nSo refreshing.\n\n709\n00:29:17,580 --> 00:29:27,419\nI mean this is one of those chilled glasses\nand I needed this after sucking in all of\n\n710\n00:29:27,419 --> 00:29:28,419\nthat dust.\n\n711\n00:29:28,419 --> 00:29:30,731\nThat was an eight hour dust fest on the bus.\n\n712\n00:29:30,731 --> 00:29:32,090\nPlus the one hour wait fest.\n\n713\n00:29:32,090 --> 00:29:34,429\nAnd the food is here.\n\n714\n00:29:34,429 --> 00:29:35,429\nOh, wow.\n\n715\n00:29:35,429 --> 00:29:37,230\nThat looks very good.\n\n716\n00:29:37,230 --> 00:29:38,230\nOh wow.\n\n717\n00:29:38,230 --> 00:29:39,570\nThat is amazing.\n\n718\n00:29:39,570 --> 00:29:40,570\nThank you.\n\n719\n00:29:40,570 --> 00:29:41,570\nOh okay.\n\n720\n00:29:41,570 --> 00:29:43,900\nAlright, hungry hippo said film me first.\n\n721\n00:29:43,900 --> 00:29:44,900\nI'm hungry.\n\n722\n00:29:44,900 --> 00:29:46,080\nNo I didn't.\n\n723\n00:29:46,080 --> 00:29:47,080\nI'm hungry.\n\n724\n00:29:47,080 --> 00:29:48,221\nI'm not a hippo.\n\n725\n00:29:48,221 --> 00:29:49,221\nI'm hungry.\n\n726\n00:29:49,221 --> 00:29:50,221\nUm, I forget the name of what I ordered.\n\n727\n00:29:50,221 --> 00:29:51,221\nIt was a really long name.\n\n728\n00:29:51,221 --> 00:29:52,221\nI know this is the paneer.\n\n729\n00:29:52,221 --> 00:29:58,730\nYou got paneer and it has some tikka spices\nand I think was it cooked in a tandoori oven?\n\n730\n00:29:58,730 --> 00:29:59,730\nWas that part of it?\n\n731\n00:29:59,730 --> 00:30:00,730\nI don't know.\n\n732\n00:30:00,730 --> 00:30:02,500\nIt had like four or five names in the description.\n\n733\n00:30:02,500 --> 00:30:03,500\nAnyways, let's go with this.\n\n734\n00:30:03,500 --> 00:30:04,500\nThis looks good.\n\n735\n00:30:04,500 --> 00:30:05,500\nOooh.\n\n736\n00:30:05,500 --> 00:30:06,500\nIs it good?\n\n737\n00:30:06,500 --> 00:30:07,500\nWow.\n\n738\n00:30:07,500 --> 00:30:08,500\nHmmmm.\n\n739\n00:30:08,500 --> 00:30:09,500\nYeah?\n\n740\n00:30:09,500 --> 00:30:12,200\nAre you going to share?\n\n741\n00:30:12,200 --> 00:30:13,200\nUh-huh.\n\n742\n00:30:13,200 --> 00:30:15,930\nOh come on.\n\n743\n00:30:15,930 --> 00:30:17,760\nAt least one bite.\n\n744\n00:30:17,760 --> 00:30:20,390\nI'll give you a slice of pizza.\n\n745\n00:30:20,390 --> 00:30:21,770\nSam, has a whole pizza.\n\n746\n00:30:21,770 --> 00:30:23,210\nYeah, I have a huge pizza.\n\n747\n00:30:23,210 --> 00:30:26,010\nThis I probably could have got the smaller\nbut you know what?\n\n748\n00:30:26,010 --> 00:30:29,520\nI'm hungry so no complaints.\n\n749\n00:30:29,520 --> 00:30:30,520\nMine has veggies too.\n\n750\n00:30:30,520 --> 00:30:34,091\nIt has onions, carrots, capsicum, and a salad\nand naan.\n\n751\n00:30:34,091 --> 00:30:36,289\nI didn't even mention the naan.\n\n752\n00:30:36,289 --> 00:30:37,289\nLook at that.\n\n753\n00:30:37,289 --> 00:30:39,030\nYeah, and like show your hand for sense of\nscale.\n\n754\n00:30:39,030 --> 00:30:41,299\nThese are really big portions.\n\n755\n00:30:41,299 --> 00:30:43,240\nThis is awesome.\n\n756\n00:30:43,240 --> 00:30:44,240\nLots of food.\n\n757\n00:30:44,240 --> 00:30:45,240\nThis is just what we wanted.\n\n758\n00:30:45,240 --> 00:30:46,240\nHmmmm.\n\n759\n00:30:46,240 --> 00:30:48,620\nOh man, this looks.\n\n760\n00:30:48,620 --> 00:30:51,779\nOh man, this looks so good.\n\n761\n00:30:51,779 --> 00:30:53,700\nCopious amounts of cheese.\n\n762\n00:30:53,700 --> 00:30:54,700\nMelting all over the place.\n\n763\n00:30:54,700 --> 00:30:55,700\nIt is really hot.\n\n764\n00:30:55,700 --> 00:30:56,820\nIt is obviously freshly made.\n\n765\n00:30:56,820 --> 00:30:57,890\nFresh out of the oven.\n\n766\n00:30:57,890 --> 00:31:00,690\nYou're going to burn your whole palette like\nthat.\n\n767\n00:31:00,690 --> 00:31:02,149\nHahaha.\n\n768\n00:31:02,149 --> 00:31:05,790\nHe wasn't willing to wait thirty seconds.\n\n769\n00:31:05,790 --> 00:31:07,520\nThat is awesome pizza.\n\n770\n00:31:07,520 --> 00:31:12,410\nThat is good pizza anywhere in the world.\n\n771\n00:31:12,410 --> 00:31:24,159\nBut to get pizza this good in Nepal is a really\nnice surprise.\n\n772\n00:31:24,159 --> 00:31:25,159\nI'm going to really enjoy this meal.\n\n773\n00:31:25,159 --> 00:31:26,159\nHello.\n\n774\n00:31:26,159 --> 00:31:27,159\nOh wow I didn't know I was going to be filmed\nfor this.\n\n775\n00:31:27,159 --> 00:31:30,080\nOkay, so I found a Cabernet to bring home\nand this one is from Chile.\n\n776\n00:31:30,080 --> 00:31:31,519\nSo pretty good price.\n\n777\n00:31:31,519 --> 00:31:36,100\nI mean for this part of the world to pay about\n11 US dollars is not a bad deal.\n\n778\n00:31:36,100 --> 00:31:40,610\nIt is obviously very pricey if I was in Chile\nbut I'm not in Chile.\n\n779\n00:31:40,610 --> 00:31:45,039\nWine drinking is not a big thing here so this\nis going to be brought back to the apartment\n\n780\n00:31:45,039 --> 00:31:46,500\nand I will enjoy this.\n\n781\n00:31:46,500 --> 00:31:47,679\nWhat are you celebrating?\n\n782\n00:31:47,679 --> 00:31:49,490\nI'm celebrating arriving.\n\n783\n00:31:49,490 --> 00:31:50,490\nOkay.\n\n784\n00:31:50,490 --> 00:31:51,490\nHahaha.\n\n785\n00:31:51,490 --> 00:31:56,039\nLet's go.\n\n786\n00:31:56,039 --> 00:31:59,570\nAnd that is a wrap for a very very busy day.\n\n787\n00:31:59,570 --> 00:32:01,240\nIt has been a busy day.\n\n788\n00:32:01,240 --> 00:32:02,799\nAnd we have our wine ready.\n\n789\n00:32:02,799 --> 00:32:04,210\nSo here is yours.\n\n790\n00:32:04,210 --> 00:32:05,210\nOkay.\n\n791\n00:32:05,210 --> 00:32:06,409\nLet's do a cheers.\n\n792\n00:32:06,409 --> 00:32:07,409\nCheers.\n\n793\n00:32:07,409 --> 00:32:08,409\nOne last salut.\n\n794\n00:32:08,409 --> 00:32:09,409\nSalut.\n\n795\n00:32:09,409 --> 00:32:15,559\nSo great adventures to come from Pokhara and\nwe'll be doing lots of food vlogs and other\n\n796\n00:32:15,559 --> 00:32:16,559\nthings.\n\n797\n00:32:16,559 --> 00:32:21,529\nSome sightseeing of course and maybe a bit\nof hiking so please stay tuned for that and\n\n798\n00:32:21,529 --> 00:32:24,159\nwe look forward to showing all of that.\n\n799\n00:32:24,159 --> 00:32:26,210\nAlright, see you soon.\n\n800\n00:32:26,210 --> 00:32:27,210\nSoon.\n\n801\n00:32:27,210 --> 00:32:28,250\nGlub glub glub.\n\n802\n00:32:28,250 --> 00:32:29,280\nGood morning.\n\n803\n00:32:29,280 --> 00:32:30,299\nGood morning.\n\n804\n00:32:30,299 --> 00:32:31,299\nMornin'!\n\n805\n00:32:31,299 --> 00:32:35,770\nOkay, luckily we're not quitting our day jobs\nto become singers so let's get that out of\n\n806\n00:32:35,770 --> 00:32:36,770\nthe way.\n\n807\n00:32:36,770 --> 00:32:37,770\nHaha.\n\n808\n00:32:37,770 --> 00:32:42,880\nAlright, so guys we are in Pokhara (पोखरा)\nand basically this video is going to be not\n\n809\n00:32:42,880 --> 00:32:44,160\nchronological.\n\n810\n00:32:44,160 --> 00:32:45,440\nUn-chronological.\n\n811\n00:32:45,440 --> 00:32:46,720\nYeah.\n\n812\n00:32:46,720 --> 00:32:48,010\nNon-chronological.\n\n813\n00:32:48,010 --> 00:32:49,889\nNon-chronological order.\n\n814\n00:32:49,889 --> 00:32:54,059\nToday is our last day in town and it is our\nfirst day of sightseeing.\n\n815\n00:32:54,059 --> 00:32:57,940\nSo we've basically been hanging out, shopping,\neating really well.\n\n816\n00:32:57,940 --> 00:32:58,940\nCatching up on work.\n\n817\n00:32:58,940 --> 00:32:59,940\nWe haven't done anything.\n\n818\n00:32:59,940 --> 00:33:01,049\nNo but you know what?\n\n819\n00:33:01,049 --> 00:33:04,539\nWe have waited until the last day but this\nis the first day of really good weather.\n\n820\n00:33:04,539 --> 00:33:05,539\nYes.\n\n821\n00:33:05,539 --> 00:33:07,070\nWe've had a lot of haze, a lot of cloud cover.\n\n822\n00:33:07,070 --> 00:33:08,700\nIt has been super foggy as well.\n\n823\n00:33:08,700 --> 00:33:09,700\nYeah.\n\n824\n00:33:09,700 --> 00:33:10,710\nBut today it is just unbelievable.\n\n825\n00:33:10,710 --> 00:33:11,710\nBlue skies.\n\n826\n00:33:11,710 --> 00:33:12,710\nBlue skies.\n\n827\n00:33:12,710 --> 00:33:16,139\nWe're seeing like snow capped mountains that\nwe hadn't seen before.\n\n828\n00:33:16,139 --> 00:33:20,309\nAnd today we're going to go out by boat and\nwe're also going to do a little bit of hiking\n\n829\n00:33:20,309 --> 00:33:22,140\nso we can't wait to show you around.\n\n830\n00:33:22,140 --> 00:33:23,340\nSo we're by the lake.\n\n831\n00:33:23,340 --> 00:33:24,340\nYes, we are.\n\n832\n00:33:24,340 --> 00:33:25,440\nThere is the lake.\n\n833\n00:33:25,440 --> 00:33:29,820\nWe're going to hire a boat next and then we're\nclimbing to the World Peace Pagoda (Pokhara\n\n834\n00:33:29,820 --> 00:33:30,820\nShanti Stupa).\n\n835\n00:33:30,820 --> 00:33:33,200\nAnd yeah, let's get started.\n\n836\n00:33:33,200 --> 00:33:35,360\nKisses.\n\n837\n00:33:35,360 --> 00:33:46,150\nAre you giving morning kisses?\n\n838\n00:33:46,150 --> 00:33:50,460\nMorning kisses.\n\n839\n00:33:50,460 --> 00:33:54,780\nMorning kisses.\n\n840\n00:33:54,780 --> 00:33:59,100\nMorning kisses.\n\n841\n00:33:59,100 --> 00:34:00,201\nHiring a boat is easy.\n\n842\n00:34:00,201 --> 00:34:04,250\nWhen you go down to the waterfront you’ll\nfind a large board with all the rates listed.\n\n843\n00:34:04,250 --> 00:34:08,429\nYou can either hire your own boat to row,\npay to be rowed to the temple in the middle\n\n844\n00:34:08,429 --> 00:34:11,770\nof the lake, or pay to be dropped off at the\nstart of the hiking trail that leads to the\n\n845\n00:34:11,770 --> 00:34:13,760\nWorld Peace Pagoda (Pokhara Shanti Stupa).\n\n846\n00:34:13,760 --> 00:34:14,790\nSo here is our boat.\n\n847\n00:34:14,790 --> 00:34:15,790\nWe've upgraded.\n\n848\n00:34:15,790 --> 00:34:19,530\nWe paid eight more dollars and that gives\nus.\n\n849\n00:34:19,530 --> 00:34:21,900\nSam was afraid he was going to burn in the\nsunshine.\n\n850\n00:34:21,900 --> 00:34:25,590\nYeah, this is for me the ginger who freckles\na lot.\n\n851\n00:34:25,590 --> 00:34:46,000\nWe got an upgrade of a roof and we got mats.\n\n852\n00:34:46,000 --> 00:34:50,820\nThis has been such a peaceful ride that I'm\nactually feeling a little bit sleepy.\n\n853\n00:34:50,820 --> 00:34:54,880\nI feel like I could just curl up on the boat\non the carpet and take a nap.\n\n854\n00:34:54,880 --> 00:34:56,300\nBut then I'd miss out on the views.\n\n855\n00:34:56,300 --> 00:34:59,700\nAnd that would probably look a little bit\nrude to our boatman.\n\n856\n00:34:59,700 --> 00:35:03,170\nJust sleeping during the outing.\n\n857\n00:35:03,170 --> 00:35:04,510\nSam is filming baby cows.\n\n858\n00:35:04,510 --> 00:35:05,510\nBaby cows.\n\n859\n00:35:05,510 --> 00:35:06,510\nBaby cows.\n\n860\n00:35:06,510 --> 00:35:09,260\nThere have been some great opportunities to\nfilm this morning.\n\n861\n00:35:09,260 --> 00:35:10,810\nWe've had some really good light.\n\n862\n00:35:10,810 --> 00:35:11,810\nI know.\n\n863\n00:35:11,810 --> 00:35:15,000\nOh my gosh we definitely picked the right\nday to come out.\n\n864\n00:35:15,000 --> 00:35:17,280\nWell, we are coming to the end.\n\n865\n00:35:17,280 --> 00:35:18,800\nOur very lovely outing.\n\n866\n00:35:18,800 --> 00:35:21,390\nYeah, that was a great outing and the weather\nchanged completely.\n\n867\n00:35:21,390 --> 00:35:24,340\nIt got really hazy again and foggy.\n\n868\n00:35:24,340 --> 00:35:27,290\nSo it is like a completely different experience\nfor half of the trip.\n\n869\n00:35:27,290 --> 00:35:28,500\nThe first half versus the second half.\n\n870\n00:35:28,500 --> 00:35:30,300\nAnd now we're preparing to go hiking.\n\n871\n00:35:30,300 --> 00:35:31,510\nSo yeah.\n\n872\n00:35:31,510 --> 00:35:32,540\nYeah.\n\n873\n00:35:32,540 --> 00:35:38,940\nAfter our boat tour of the lake, we decided\nto go hiking so we got dropped off at the\n\n874\n00:35:38,940 --> 00:35:40,000\nstart of the trail.\n\n875\n00:35:40,000 --> 00:35:43,880\nThere’s a small shop on that side of the\nlake, so you if you need to pick up some water\n\n876\n00:35:43,880 --> 00:35:45,980\nor a few snacks, this is a good place to do\nso.\n\n877\n00:35:45,980 --> 00:35:50,660\nSo we are now hiking to the World Peace Pagoda.\n\n878\n00:35:50,660 --> 00:35:53,270\nAnd it is meant to be forty-five minutes to\nthe top.\n\n879\n00:35:53,270 --> 00:35:59,340\nIt might take a little bit longer because\nI'm doing this in Sam's crocs.\n\n880\n00:35:59,340 --> 00:36:01,040\nMy running shoes got left behind.\n\n881\n00:36:01,040 --> 00:36:02,930\nYou don't even have running shoes.\n\n882\n00:36:02,930 --> 00:36:04,360\nSomewhere along the way.\n\n883\n00:36:04,360 --> 00:36:06,250\nYou wear my running shoes now.\n\n884\n00:36:06,250 --> 00:36:07,250\nSam ruined them.\n\n885\n00:36:07,250 --> 00:36:08,440\nAnd my crocs.\n\n886\n00:36:08,440 --> 00:36:09,440\nThey were left behind.\n\n887\n00:36:09,440 --> 00:36:18,200\nAnyway, Sam and I have been finding that we're\nreally out of breath in Pokhara (पोखरा)\n\n888\n00:36:18,200 --> 00:36:19,200\nfor some reason.\n\n889\n00:36:19,200 --> 00:36:20,200\nWe're just out of shape in general.\n\n890\n00:36:20,200 --> 00:36:26,010\nWe are usually panting after climbing two\nsets of stairs at our hotel and well climbing\n\n891\n00:36:26,010 --> 00:36:33,070\ntwo sets of stairs probably takes like 30\nseconds and this is a 45 minute hike.\n\n892\n00:36:33,070 --> 00:36:34,670\nSo woah.\n\n893\n00:36:34,670 --> 00:36:35,670\nYou're already out of breath.\n\n894\n00:36:35,670 --> 00:36:38,900\nI have a feeling it is going to be a struggle.\n\n895\n00:36:38,900 --> 00:36:39,900\nStatus update?\n\n896\n00:36:39,900 --> 00:36:40,900\nStatus update.\n\n897\n00:36:40,900 --> 00:36:54,610\nThe hike is getting really steep.\n\n898\n00:36:54,610 --> 00:36:58,330\nOut of breathe.\n\n899\n00:36:58,330 --> 00:36:59,420\nAlmost out of water.\n\n900\n00:36:59,420 --> 00:37:01,350\nOut of shape.\n\n901\n00:37:01,350 --> 00:37:02,640\nWomp womp.\n\n902\n00:37:02,640 --> 00:37:05,820\nBut in terms of the difficulty this is not\na difficult path.\n\n903\n00:37:05,820 --> 00:37:06,820\nNo.\n\n904\n00:37:06,820 --> 00:37:11,430\nIt is just the altitude, the fact we're out\nof shape and we got quite a bit of sun.\n\n905\n00:37:11,430 --> 00:37:12,960\nNow it is shaded so that is nice.\n\n906\n00:37:12,960 --> 00:37:15,660\nWe're starting to cool down a little bit.\n\n907\n00:37:15,660 --> 00:37:17,190\nOnwards.\n\n908\n00:37:17,190 --> 00:37:24,860\nThis is how we feel.\n\n909\n00:37:24,860 --> 00:37:33,520\nYeah, it was a bit of a sweat fest and it\nwas definitely good exercise.\n\n910\n00:37:33,520 --> 00:37:39,530\nNot a difficult path but now that we're here\nlet's actually check out the Peace Pagoda.\n\n911\n00:37:39,530 --> 00:37:41,180\nWell 'hey hey' Aladdin.\n\n912\n00:37:41,180 --> 00:37:42,550\nThat was pretty fun.\n\n913\n00:37:42,550 --> 00:37:45,560\nI have to say you missed out by not going\nup there.\n\n914\n00:37:45,560 --> 00:37:48,420\nHey 'shhh' don't tell people.\n\n915\n00:37:48,420 --> 00:37:49,420\nIt is true.\n\n916\n00:37:49,420 --> 00:37:50,420\nYou didn't do it.\n\n917\n00:37:50,420 --> 00:37:51,420\nShoelaces are undone.\n\n918\n00:37:51,420 --> 00:37:55,180\nWe have visited the Stupa and now the grand\nplan is food.\n\n919\n00:37:55,180 --> 00:37:58,410\nFood and I'm going to have tea right behind\nus.\n\n920\n00:37:58,410 --> 00:38:03,930\nSo we found a rooftop cafe with a great view\nof the lake and Pokhara (पोखरा)\n\n921\n00:38:03,930 --> 00:38:04,930\nbelow.\n\n922\n00:38:04,930 --> 00:38:06,130\nAnd how did we choose this place?\n\n923\n00:38:06,130 --> 00:38:07,130\nWhat question were you asking?\n\n924\n00:38:07,130 --> 00:38:08,380\nWhat do you mean?\n\n925\n00:38:08,380 --> 00:38:10,370\nSam was going to the restaurants.\n\n926\n00:38:10,370 --> 00:38:11,940\nDo you have the best view?\n\n927\n00:38:11,940 --> 00:38:12,940\nDo you have the best view?\n\n928\n00:38:12,940 --> 00:38:13,940\nAnd of course everyone is like yeah.\n\n929\n00:38:13,940 --> 00:38:15,280\nI didn't mean it like that.\n\n930\n00:38:15,280 --> 00:38:18,600\nI meant like where is the best view within\nyour restaurant.\n\n931\n00:38:18,600 --> 00:38:20,910\nI didn't mean it like do you have the best\nview of all of the restaurants.\n\n932\n00:38:20,910 --> 00:38:23,790\nEveryone is going to be like of course we\nhave the best view.\n\n933\n00:38:23,790 --> 00:38:25,250\nCome eat over here.\n\n934\n00:38:25,250 --> 00:38:34,660\nAnyways, we settled on a place and I ordered\na Nepali Thali set and Sam is having tea.\n\n935\n00:38:34,660 --> 00:38:39,400\nYep.\n\n936\n00:38:39,400 --> 00:38:48,890\nSo yeah.\n\n937\n00:38:48,890 --> 00:38:50,960\nWell good afternoon from Pokhara (पोखरा).\n\n938\n00:38:50,960 --> 00:38:53,330\nToday we are going shopping.\n\n939\n00:38:53,330 --> 00:38:54,330\nShopping.\n\n940\n00:38:54,330 --> 00:38:55,330\nYeah.\n\n941\n00:38:55,330 --> 00:38:56,580\nAnd the secret is we've actually already gone\nshopping.\n\n942\n00:38:56,580 --> 00:38:57,950\nWe bought some cool stuff.\n\n943\n00:38:57,950 --> 00:38:58,950\nLast night.\n\n944\n00:38:58,950 --> 00:39:01,860\nLast night and now we're going to talk a bit\nmore about what we're going to do in terms\n\n945\n00:39:01,860 --> 00:39:04,650\nof shopping but first don't you need to check\nout my pants.\n\n946\n00:39:04,650 --> 00:39:06,280\nI'm wearing something new.\n\n947\n00:39:06,280 --> 00:39:07,850\nLook at this.\n\n948\n00:39:07,850 --> 00:39:08,900\nHippie pants.\n\n949\n00:39:08,900 --> 00:39:11,000\nCan you see that.\n\n950\n00:39:11,000 --> 00:39:12,800\nThat is a purchase from last night.\n\n951\n00:39:12,800 --> 00:39:15,850\nYeah, and Audrey got a pair too but she is\nnot wearing them now.\n\n952\n00:39:15,850 --> 00:39:18,450\nI don't know why but I'm rocking the new hippy\npants.\n\n953\n00:39:18,450 --> 00:39:20,100\nOkay, let's see what else we can find.\n\n954\n00:39:20,100 --> 00:39:40,600\nI still want to pick up a few more souvenirs.\n\n955\n00:39:40,600 --> 00:39:43,820\nSo Sam found a shirt he loves?\n\n956\n00:39:43,820 --> 00:39:44,970\nWe're going to design it though.\n\n957\n00:39:44,970 --> 00:39:45,970\nChange the color.\n\n958\n00:39:45,970 --> 00:39:47,610\nIt is hilarious.\n\n959\n00:39:47,610 --> 00:39:52,220\nIt is totally politically incorrect but sometimes\nit is fun to have some.\n\n960\n00:39:52,220 --> 00:39:54,140\nYou don't always need a plan.\n\n961\n00:39:54,140 --> 00:39:56,370\nSometimes you just need balls and a beard.\n\n962\n00:39:56,370 --> 00:39:57,600\nDo you have a beard?\n\n963\n00:39:57,600 --> 00:39:58,600\nI do have a beard.\n\n964\n00:39:58,600 --> 00:39:59,600\nThat is the question.\n\n965\n00:39:59,600 --> 00:40:00,600\nHahaha.\n\n966\n00:40:00,600 --> 00:40:01,600\nI think I'm two for two.\n\n967\n00:40:01,600 --> 00:40:02,600\nAlright, good stuff.\n\n968\n00:40:02,600 --> 00:40:06,740\nSo while we've been in Pokhara (पोखरा)\nwe've mainly been hanging out in Lakeside\n\n969\n00:40:06,740 --> 00:40:08,970\nwhich is the area along the lake.\n\n970\n00:40:08,970 --> 00:40:10,840\nLike the name suggests.\n\n971\n00:40:10,840 --> 00:40:12,700\nAnd there are so many shops here.\n\n972\n00:40:12,700 --> 00:40:19,340\nIf you want to pick up souvenirs or clothes\nor locally made arts and crafts.\n\n973\n00:40:19,340 --> 00:40:21,270\nYeah, restaurants, cafes.\n\n974\n00:40:21,270 --> 00:40:24,750\nAlso you can arrange a lot of adventure travel\nfrom here.\n\n975\n00:40:24,750 --> 00:40:25,750\nYes.\n\n976\n00:40:25,750 --> 00:40:28,540\nSo if you're into paragliding or what else\ncan you do?\n\n977\n00:40:28,540 --> 00:40:30,030\nThere is tonnes of stuff.\n\n978\n00:40:30,030 --> 00:40:31,120\nOh man.\n\n979\n00:40:31,120 --> 00:40:32,760\nThere is hiking.\n\n980\n00:40:32,760 --> 00:40:33,830\nYou can do micro-flights.\n\n981\n00:40:33,830 --> 00:40:35,670\nA helicopter tour.\n\n982\n00:40:35,670 --> 00:40:36,690\nThere is helicopter tours.\n\n983\n00:40:36,690 --> 00:40:40,240\nThere is I think even like horse and pony\nriding.\n\n984\n00:40:40,240 --> 00:40:41,610\nSo any kind of adventure stuff.\n\n985\n00:40:41,610 --> 00:40:46,250\nOh this is also where you would arrange like\nfor a trip to do the Annapurna Circuit (अन्नपूर्ण).\n\n986\n00:40:46,250 --> 00:40:47,530\nThe big hike trek.\n\n987\n00:40:47,530 --> 00:40:48,530\nYes.\n\n988\n00:40:48,530 --> 00:40:51,200\nIf you do the whole circuit it takes about\ntwo weeks.\n\n989\n00:40:51,200 --> 00:40:52,200\n14 days.\n\n990\n00:40:52,200 --> 00:40:58,540\nYeah, but I mean we're mainly here to relax\nso we've just been hanging out, eating well,\n\n991\n00:40:58,540 --> 00:40:59,610\nenjoying a quiet setting.\n\n992\n00:40:59,610 --> 00:41:01,910\nAlthough it is not so quiet right now.\n\n993\n00:41:01,910 --> 00:41:03,890\nYou probably here a lot of honking going on.\n\n994\n00:41:03,890 --> 00:41:08,430\nUm but yeah and today we're shopping so let's\ngo.\n\n995\n00:41:08,430 --> 00:41:09,430\nWho is this Audrey?\n\n996\n00:41:09,430 --> 00:41:10,430\nThis is my pup friend.\n\n997\n00:41:10,430 --> 00:41:11,430\nI met him like four days ago.\n\n998\n00:41:11,430 --> 00:41:13,700\nSo every time we walk past here we have a\nlittle pet.\n\n999\n00:41:13,700 --> 00:41:15,850\nIsn't that right?\n\n1000\n00:41:15,850 --> 00:41:17,990\nYes, it is.\n\n1001\n00:41:17,990 --> 00:41:21,360\nYou're the most chill pup we've met in a while.\n\n1002\n00:41:21,360 --> 00:41:26,810\nYou just hang out, you like stokies, you like\nattention.\n\n1003\n00:41:26,810 --> 00:41:27,810\nYes.\n\n1004\n00:41:27,810 --> 00:41:29,460\nIf you see us you'll come walking over.\n\n1005\n00:41:29,460 --> 00:41:30,460\nYes.\n\n1006\n00:41:30,460 --> 00:41:32,020\nYes, to all of the above.\n\n1007\n00:41:32,020 --> 00:41:33,020\nYes.\n\n1008\n00:41:33,020 --> 00:41:36,680\nSo as we've already mentioned we did quite\na bit of shopping while we were in town.\n\n1009\n00:41:36,680 --> 00:41:40,360\nSo we just wanted to show you guys what we\ngot so you have an idea of what you can buy\n\n1010\n00:41:40,360 --> 00:41:41,840\nin Pokhara (पोखरा).\n\n1011\n00:41:41,840 --> 00:41:44,280\nAnd maybe I did most of the shopping not Sam.\n\n1012\n00:41:44,280 --> 00:41:47,620\nUm, we did a lot of shopping.\n\n1013\n00:41:47,620 --> 00:41:49,030\nSince we're going to India next I got some\nclothes.\n\n1014\n00:41:49,030 --> 00:41:51,110\nI need something light and breezy so linen\nshirt.\n\n1015\n00:41:51,110 --> 00:41:52,110\nWooden blue.\n\n1016\n00:41:52,110 --> 00:41:53,730\nThat is a nice one.\n\n1017\n00:41:53,730 --> 00:41:55,320\nI like that one.\n\n1018\n00:41:55,320 --> 00:41:56,512\nI really like this one?\n\n1019\n00:41:56,512 --> 00:41:57,512\nOh you do?\n\n1020\n00:41:57,512 --> 00:41:59,430\nThat one was like six bucks.\n\n1021\n00:41:59,430 --> 00:42:00,430\nMmmhmmm.\n\n1022\n00:42:00,430 --> 00:42:01,430\nThis one was ten.\n\n1023\n00:42:01,430 --> 00:42:02,500\nBut it is longer.\n\n1024\n00:42:02,500 --> 00:42:05,100\nAlright, I forgot that you got two of them.\n\n1025\n00:42:05,100 --> 00:42:06,100\nWow.\n\n1026\n00:42:06,100 --> 00:42:07,100\nSo yeah.\n\n1027\n00:42:07,100 --> 00:42:08,290\nThat will come in handy.\n\n1028\n00:42:08,290 --> 00:42:09,290\nYep.\n\n1029\n00:42:09,290 --> 00:42:10,290\nLet's see.\n\n1030\n00:42:10,290 --> 00:42:11,290\nWhat else did.\n\n1031\n00:42:11,290 --> 00:42:15,010\nOooh, I got hippie pants because when in Nepal\n(नेपाल).\n\n1032\n00:42:15,010 --> 00:42:16,010\nYeah.\n\n1033\n00:42:16,010 --> 00:42:17,010\nTada.\n\n1034\n00:42:17,010 --> 00:42:18,010\nThat is something we both got.\n\n1035\n00:42:18,010 --> 00:42:19,540\nWe both got hippy pants.\n\n1036\n00:42:19,540 --> 00:42:20,760\nActually you know what is funny?\n\n1037\n00:42:20,760 --> 00:42:23,840\nWhen we were at the store Sam is like showing\nmy this pair.\n\n1038\n00:42:23,840 --> 00:42:25,690\nHe's like what do you think of these hippie\npants?\n\n1039\n00:42:25,690 --> 00:42:28,360\nAnd I'm like Sam that is a skirt.\n\n1040\n00:42:28,360 --> 00:42:31,210\nYou should have noticed he was looking at\na skirt.\n\n1041\n00:42:31,210 --> 00:42:34,320\nWhich is ridiculous but so Sam.\n\n1042\n00:42:34,320 --> 00:42:35,320\nYeah.\n\n1043\n00:42:35,320 --> 00:42:37,250\nWe got this.\n\n1044\n00:42:37,250 --> 00:42:41,530\nI think this would be cool like on a coffee\ntable or something.\n\n1045\n00:42:41,530 --> 00:42:44,380\nYou can set like a teapot or a coffee pot\nor anything warm.\n\n1046\n00:42:44,380 --> 00:42:46,640\nOr like even on the dining table.\n\n1047\n00:42:46,640 --> 00:42:47,640\nYep.\n\n1048\n00:42:47,640 --> 00:42:51,330\nFor the future home because we don't actually\nfor the future home that we don't have yet.\n\n1049\n00:42:51,330 --> 00:42:53,630\nOkay, I got some toys.\n\n1050\n00:42:53,630 --> 00:42:55,450\nI got stuffed animals.\n\n1051\n00:42:55,450 --> 00:42:56,450\nHahaha.\n\n1052\n00:42:56,450 --> 00:42:57,450\nOh my.\n\n1053\n00:42:57,450 --> 00:42:58,630\nI got an elephant.\n\n1054\n00:42:58,630 --> 00:43:00,000\nThat is cute.\n\n1055\n00:43:00,000 --> 00:43:01,000\nI love its eyes.\n\n1056\n00:43:01,000 --> 00:43:02,000\nThat is the best part.\n\n1057\n00:43:02,000 --> 00:43:03,000\nSam picked out the color.\n\n1058\n00:43:03,000 --> 00:43:04,000\nYep.\n\n1059\n00:43:04,000 --> 00:43:07,250\nI was like what there was a whole bunch of\nthem and you're like pick one.\n\n1060\n00:43:07,250 --> 00:43:08,920\nI'm like definitely that one.\n\n1061\n00:43:08,920 --> 00:43:10,250\nI got a bunny.\n\n1062\n00:43:10,250 --> 00:43:11,250\nYeah.\n\n1063\n00:43:11,250 --> 00:43:12,250\nJust because it is cute.\n\n1064\n00:43:12,250 --> 00:43:13,250\nYes.\n\n1065\n00:43:13,250 --> 00:43:14,250\nIt is cute.\n\n1066\n00:43:14,250 --> 00:43:15,250\nAre they going to be friends?\n\n1067\n00:43:15,250 --> 00:43:16,250\nYes.\n\n1068\n00:43:16,250 --> 00:43:17,250\nOr will they be mortal enemies?\n\n1069\n00:43:17,250 --> 00:43:18,250\nFriends.\n\n1070\n00:43:18,250 --> 00:43:19,250\nFriends?\n\n1071\n00:43:19,250 --> 00:43:20,250\nInstant friends!\n\n1072\n00:43:20,250 --> 00:43:21,250\nThat is good to know.\n\n1073\n00:43:21,250 --> 00:43:22,340\nSam got hippie pants.\n\n1074\n00:43:22,340 --> 00:43:23,340\nTada.\n\n1075\n00:43:23,340 --> 00:43:24,340\nThis is not the skirt.\n\n1076\n00:43:24,340 --> 00:43:25,880\nThese are the actual pants.\n\n1077\n00:43:25,880 --> 00:43:27,630\nYes, this is the real deal.\n\n1078\n00:43:27,630 --> 00:43:28,630\nYeah.\n\n1079\n00:43:28,630 --> 00:43:29,630\nThey almost don't fit me.\n\n1080\n00:43:29,630 --> 00:43:30,750\nThey look fabulous.\n\n1081\n00:43:30,750 --> 00:43:34,540\nThey kind of go down to my not quite to the\nbottom of my ankles but.\n\n1082\n00:43:34,540 --> 00:43:36,450\nYeah, the guy who was selling them.\n\n1083\n00:43:36,450 --> 00:43:41,380\nHe just like rolled them up for Sam and he's\nlike here you can wear them kind of like fisherman's\n\n1084\n00:43:41,380 --> 00:43:42,380\ntrousers.\n\n1085\n00:43:42,380 --> 00:43:43,800\nThanks guy.\n\n1086\n00:43:43,800 --> 00:43:45,420\nAnything else?\n\n1087\n00:43:45,420 --> 00:43:46,420\nOne more thing.\n\n1088\n00:43:46,420 --> 00:43:47,420\nThis one is Sam's as well.\n\n1089\n00:43:47,420 --> 00:43:49,240\nOh right I like this one too.\n\n1090\n00:43:49,240 --> 00:43:52,580\nThis one says Nepal (नेपाल) and\nthen it has the flags so.\n\n1091\n00:43:52,580 --> 00:43:53,580\nThat is really cool.\n\n1092\n00:43:53,580 --> 00:43:58,800\nI don't have a lot of long-sleeve shirts at\nthe moment because yeah we've been traveling\n\n1093\n00:43:58,800 --> 00:43:59,850\nin really warm places.\n\n1094\n00:43:59,850 --> 00:44:01,590\nI may borrow this as a pajama.\n\n1095\n00:44:01,590 --> 00:44:03,130\nNo, I don't think you will.\n\n1096\n00:44:03,130 --> 00:44:04,810\nI think I'll actually wear this one myself.\n\n1097\n00:44:04,810 --> 00:44:07,970\nAnyways, so yeah that is all we got.\n\n1098\n00:44:07,970 --> 00:44:09,300\nShopping in Nepal (नेपाल).\n\n1099\n00:44:09,300 --> 00:44:13,850\nWhen we weren’t out sightseeing, which was\nmost of the time, we were restaurant hopping\n\n1100\n00:44:13,850 --> 00:44:15,290\nand enjoying the food.\n\n1101\n00:44:15,290 --> 00:44:18,450\nThe following is the best meal that we had\nin Pokhara (पोखरा).\n\n1102\n00:44:18,450 --> 00:44:21,030\nThe food is here and it looks amazing.\n\n1103\n00:44:21,030 --> 00:44:22,030\nCheck it out.\n\n1104\n00:44:22,030 --> 00:44:23,730\nI'm having something called Chhwelā (छ्वेला).\n\n1105\n00:44:23,730 --> 00:44:26,650\nAnd this is fish from the local lake.\n\n1106\n00:44:26,650 --> 00:44:28,550\nIt is marinated in secret spices.\n\n1107\n00:44:28,550 --> 00:44:30,130\nThat is what it says in the menu.\n\n1108\n00:44:30,130 --> 00:44:32,380\nThey won't even tell you what is in it.\n\n1109\n00:44:32,380 --> 00:44:33,380\nI love that.\n\n1110\n00:44:33,380 --> 00:44:34,380\nAnd it is barbecue.\n\n1111\n00:44:34,380 --> 00:44:35,380\nThat is the best.\n\n1112\n00:44:35,380 --> 00:44:38,120\nIn the tandoor oven according to the menu\nso I didn't even see this being prepared.\n\n1113\n00:44:38,120 --> 00:44:39,120\nSecret spices.\n\n1114\n00:44:39,120 --> 00:44:41,230\nBut it looks so good.\n\n1115\n00:44:41,230 --> 00:44:49,220\nIf you look at that pieces of fish like they're\nso plump and oh my gosh this just looks fresh.\n\n1116\n00:44:49,220 --> 00:44:51,240\nDo some more dissections for us.\n\n1117\n00:44:51,240 --> 00:44:52,240\nMore dissections.\n\n1118\n00:44:52,240 --> 00:44:53,240\nHere we are in the science lab.\n\n1119\n00:44:53,240 --> 00:44:54,240\nYes.\n\n1120\n00:44:54,240 --> 00:44:55,240\nI am dissecting the fish.\n\n1121\n00:44:55,240 --> 00:44:56,240\nExactly.\n\n1122\n00:44:56,240 --> 00:44:57,240\nAnyways, I'm going to try some of this already.\n\n1123\n00:44:57,240 --> 00:44:59,570\nIt looks so good.\n\n1124\n00:44:59,570 --> 00:45:00,570\nWow.\n\n1125\n00:45:00,570 --> 00:45:05,680\nMan, it looks like there is some tomatoes\nin there and maybe cilantro.\n\n1126\n00:45:05,680 --> 00:45:06,680\nMmmm.\n\n1127\n00:45:06,680 --> 00:45:08,890\nIs it good?\n\n1128\n00:45:08,890 --> 00:45:09,890\nYeah?\n\n1129\n00:45:09,890 --> 00:45:12,900\nThat is really good.\n\n1130\n00:45:12,900 --> 00:45:15,310\nI chose well.\n\n1131\n00:45:15,310 --> 00:45:17,070\nThe fish it is so soft.\n\n1132\n00:45:17,070 --> 00:45:18,620\nIt melts in your mouth.\n\n1133\n00:45:18,620 --> 00:45:20,940\nI just had some kind of insect bite my elbow.\n\n1134\n00:45:20,940 --> 00:45:21,940\nOh my gosh.\n\n1135\n00:45:21,940 --> 00:45:23,980\nIf there is a little shaky that is why.\n\n1136\n00:45:23,980 --> 00:45:25,060\nSam's being attacked.\n\n1137\n00:45:25,060 --> 00:45:26,140\nBad camera man.\n\n1138\n00:45:26,140 --> 00:45:27,940\nThe mosquitos want the fish.\n\n1139\n00:45:27,940 --> 00:45:28,940\nHahaha.\n\n1140\n00:45:28,940 --> 00:45:29,940\nThis is so nice.\n\n1141\n00:45:29,940 --> 00:45:30,940\nThat is cilantro.\n\n1142\n00:45:30,940 --> 00:45:31,940\nLittle chunks of tomato.\n\n1143\n00:45:31,940 --> 00:45:32,940\nLet me zoom in on that.\n\n1144\n00:45:32,940 --> 00:45:33,940\nIt looks like a little bit of a yellow curry.\n\n1145\n00:45:33,940 --> 00:45:34,940\nOh wow.\n\n1146\n00:45:34,940 --> 00:45:36,780\nMan, you can see that so well now.\n\n1147\n00:45:36,780 --> 00:45:37,800\nIt is good.\n\n1148\n00:45:37,800 --> 00:45:40,370\nSo the one that I ordered was a Pokhara style\ncurry.\n\n1149\n00:45:40,370 --> 00:45:45,500\nAnd it comes with fish and we had the choice\nbetween chicken and pork I believe.\n\n1150\n00:45:45,500 --> 00:45:47,600\nAnd let's stir that around a bit.\n\n1151\n00:45:47,600 --> 00:45:48,600\nOh la lah.\n\n1152\n00:45:48,600 --> 00:45:52,280\nSo you can see there is nice big chunks of\nfish over here too.\n\n1153\n00:45:52,280 --> 00:45:53,500\nIt looks really good.\n\n1154\n00:45:53,500 --> 00:45:56,060\nIt looks like the same fish they used for\nmine.\n\n1155\n00:45:56,060 --> 00:45:57,060\nYeah.\n\n1156\n00:45:57,060 --> 00:45:58,240\nI'm sure it is.\n\n1157\n00:45:58,240 --> 00:46:00,240\nSo it also comes with brown rice.\n\n1158\n00:46:00,240 --> 00:46:01,240\nWhich is nice.\n\n1159\n00:46:01,240 --> 00:46:05,800\nWe had the choice between brown rice and white\nrice so we're making the adult decision to\n\n1160\n00:46:05,800 --> 00:46:07,150\nget the healthier brown rice.\n\n1161\n00:46:07,150 --> 00:46:08,150\nThe healthier version.\n\n1162\n00:46:08,150 --> 00:46:09,620\nI think brown rice is tastier anyway.\n\n1163\n00:46:09,620 --> 00:46:10,910\nI agree with you on that.\n\n1164\n00:46:10,910 --> 00:46:18,550\nSo I'm just going to have a bite and then\nI'm going to go for a bite of rice.\n\n1165\n00:46:18,550 --> 00:46:21,760\nSo let's see what dish comes out on top?\n\n1166\n00:46:21,760 --> 00:46:22,760\nYou know what?\n\n1167\n00:46:22,760 --> 00:46:25,380\nThey said that this was a must try dish on\ntheir menu.\n\n1168\n00:46:25,380 --> 00:46:26,380\nYeah.\n\n1169\n00:46:26,380 --> 00:46:27,380\nAnd I totally agree.\n\n1170\n00:46:27,380 --> 00:46:28,380\nLike that curry is just so good, so rich.\n\n1171\n00:46:28,380 --> 00:46:29,380\nIt is like a thick flavorful curry.\n\n1172\n00:46:29,380 --> 00:46:38,720\nAnd then because the \nfish has obviously been marinated and cooking\n\n1173\n00:46:38,720 --> 00:46:43,210\nin there for a long time it is even I think\nit is even more tender than the fish from\n\n1174\n00:46:43,210 --> 00:46:44,210\nyour dish.\n\n1175\n00:46:44,210 --> 00:46:45,210\nWow.\n\n1176\n00:46:45,210 --> 00:46:46,210\nThe fish from your dish.\n\n1177\n00:46:46,210 --> 00:46:47,210\nThat kind of rhymes a bit.\n\n1178\n00:46:47,210 --> 00:46:48,640\nThat could be a rap.\n\n1179\n00:46:48,640 --> 00:46:49,640\nThe fish from your dish.\n\n1180\n00:46:49,640 --> 00:46:50,640\nYeah, that is my bad attempt at rapping.\n\n1181\n00:46:50,640 --> 00:46:54,790\nBut uh yeah it is so good I'm going to have\nanother bite with the rice.\n\n1182\n00:46:54,790 --> 00:47:00,070\nSo don't mind my thumb here.\n\n1183\n00:47:00,070 --> 00:47:01,070\nYou do have a knife.\n\n1184\n00:47:01,070 --> 00:47:02,070\nI do.\n\n1185\n00:47:02,070 --> 00:47:03,070\nAnd a fork and a spoon.\n\n1186\n00:47:03,070 --> 00:47:04,070\nTo make it work.\n\n1187\n00:47:04,070 --> 00:47:07,100\nIt is more fun to eat with your hands whenever\nyou can.\n\n1188\n00:47:07,100 --> 00:47:09,542\nYeah that rice really compliments it well.\n\n1189\n00:47:09,542 --> 00:47:15,560\nIt helps sop up a bit of the gravy.\n\n1190\n00:47:15,560 --> 00:47:21,330\nWe also enjoyed hanging out in the lakefront\nbars.\n\n1191\n00:47:21,330 --> 00:47:25,990\nHappy hour may have been the draw for most\npeople but I was here to drink tea and play\n\n1192\n00:47:25,990 --> 00:47:29,970\nwith the resident pets.\n\n1193\n00:47:29,970 --> 00:47:33,000\nI made a friend.\n\n1194\n00:47:33,000 --> 00:47:35,920\nI made a friend.\n\n1195\n00:47:35,920 --> 00:47:36,920\nOh you're sleepy.\n\n1196\n00:47:36,920 --> 00:47:37,920\nYou are so sleepy.\n\n1197\n00:47:37,920 --> 00:47:38,920\nI'm getting sleepy too pup.\n\n1198\n00:47:38,920 --> 00:47:41,770\nI just had a big meal and I'm going to have\na glass of wine and I'm going to enjoy this\n\n1199\n00:47:41,770 --> 00:47:44,960\nfire that we are right beside.\n\n1200\n00:47:44,960 --> 00:47:46,540\nHello kitty.\n\n1201\n00:47:46,540 --> 00:47:48,560\nAudrey you're the animal whisperer today.\n\n1202\n00:47:48,560 --> 00:47:49,560\nWho do you have now?\n\n1203\n00:47:49,560 --> 00:47:50,560\nOh, I forget her name.\n\n1204\n00:47:50,560 --> 00:47:51,930\nI forget her name too but it is a sweet little\nkitty.\n\n1205\n00:47:51,930 --> 00:47:53,830\nHer name is cry baby.\n\n1206\n00:47:53,830 --> 00:47:55,740\nThat is what I remember.\n\n1207\n00:47:55,740 --> 00:47:56,740\nCry baby.\n\n1208\n00:47:56,740 --> 00:47:58,400\nIs she getting all snuggly.\n\n1209\n00:47:58,400 --> 00:48:01,240\nIs she getting all snuggly with you by the\nfire.\n\n1210\n00:48:01,240 --> 00:48:02,240\nYes.\n\n1211\n00:48:02,240 --> 00:48:03,240\nShe's cute.\n\n1212\n00:48:03,240 --> 00:48:08,011\nTonight we're along the lakeside because they\nhave a lot of little like cafes and bars where\n\n1213\n00:48:08,011 --> 00:48:09,080\nwe can come and enjoy the views.\n\n1214\n00:48:09,080 --> 00:48:10,080\nYeah.\n\n1215\n00:48:10,080 --> 00:48:11,080\nHave a drink.\n\n1216\n00:48:11,080 --> 00:48:12,211\nIt is great for nightlife in Nepal (नेपाल).\n\n1217\n00:48:12,211 --> 00:48:13,211\nIt is just awesome.\n\n1218\n00:48:13,211 --> 00:48:14,290\nIt is really nice.\n\n1219\n00:48:14,290 --> 00:48:17,180\nAnd yesterday we visited a place called I\nthink Purple Planet.\n\n1220\n00:48:17,180 --> 00:48:18,180\nYep.\n\n1221\n00:48:18,180 --> 00:48:19,770\nToday we were at the Bamboo Hut.\n\n1222\n00:48:19,770 --> 00:48:21,200\nBamboo Hut.\n\n1223\n00:48:21,200 --> 00:48:22,200\nBamboo bar.\n\n1224\n00:48:22,200 --> 00:48:23,200\nRight.\n\n1225\n00:48:23,200 --> 00:48:24,200\nAnd I befriended a cat and a dog.\n\n1226\n00:48:24,200 --> 00:48:25,200\nI know.\n\n1227\n00:48:25,200 --> 00:48:26,200\n.So sweet.\n\n1228\n00:48:26,200 --> 00:48:27,200\nBest.\n\n1229\n00:48:27,200 --> 00:48:28,200\nEspecially that cat.\n\n1230\n00:48:28,200 --> 00:48:29,200\nThat cat fell asleep on you.\n\n1231\n00:48:29,200 --> 00:48:30,200\nI know.\n\n1232\n00:48:30,200 --> 00:48:31,730\nI don't think it would have left had you not\nyou know.\n\n1233\n00:48:31,730 --> 00:48:32,960\nHad we not left.\n\n1234\n00:48:32,960 --> 00:48:36,590\nAnyways, we're going to now try to find a\nplace that has some live music.\n\n1235\n00:48:36,590 --> 00:48:39,880\nApparently around this time of night between\naround seven and eight they start playing\n\n1236\n00:48:39,880 --> 00:48:40,880\nlive music.\n\n1237\n00:48:40,880 --> 00:48:42,110\nI hear it off in the distance.\n\n1238\n00:48:42,110 --> 00:48:48,940\nSo let's go check it out.\n\n1239\n00:48:48,940 --> 00:49:01,340\nLet's follow our ears.\n\n1240\n00:49:01,340 --> 00:49:03,610\nSo that’s a wrap for our time in Pokhara\n(पोखरा).\n\n1241\n00:49:03,610 --> 00:49:07,320\nMost travellers who come all the way out here\ngenerally do so to hike the Annapurna Circuit,\n\n1242\n00:49:07,320 --> 00:49:11,700\nbut we had neither the gear nor the desire\nto undertake a lengthy trek.\n\n1243\n00:49:11,700 --> 00:49:15,470\nFortunately for us, Pokhara (पोखरा)\nproved to be the perfect place to unwind after\n\n1244\n00:49:15,470 --> 00:49:19,760\na few months of busy travel, and we still\ngot to enjoy views of the Annapurna Mountain\n\n1245\n00:49:19,760 --> 00:49:23,880\nRange (अन्नपूर्ण).\n\n1246\n00:49:23,880 --> 00:49:26,230\nWe hope that you enjoyed our travel guide\nto Nepal.\n\n1247\n00:49:26,230 --> 00:49:30,110\nIf you have any other suggestions of things\nto do, attractions worth visiting or local\n\n1248\n00:49:30,110 --> 00:49:33,960\nfoods worth sampling in additional to what\nwe covered in our Nepal Travel Guide please\n\n1249\n00:49:33,960 --> 00:49:35,460\nleave those in the comments below.\n\n1250\n00:49:35,460 --> 00:49:39,190\nUntil next time happy travels and we'll see\nyou soon with more travel guides.\n\n", "original_filename": "20180824 - Nepal Travel Guide ≡ƒç│≡ƒç╡ΓÇ»∩╜£ Kathmandu and Pokhara Temples, Food, LakeΓÇæHikes and Bus Tips.en.srt", "missing_transcript": false} {"id": "3607c91794f8c39d", "content_hash": "53e3d7d8f665aa41e96e3da7411d33329cac1370", "video_id": "pP1l3p-xphs", "url": "https://www.youtube.com/watch?v=pP1l3p-xphs", "position": 9, "published_at": "2018-08-18T14:00:07Z", "video_date": "2018-08-18", "title": "Ultimate India Travel Guide 🇮🇳 | 3‑Week Delhi‑to‑Kolkata Itinerary, Trains, Food & Top 7 Cities", "youtube_title": "Ultimate India Travel Guide 🇮🇳 | 3‑Week Delhi‑to‑Kolkata Itinerary, Trains, Food & Top 7 Cities", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 31526, "tags": "india travel guide,india travel,india,india guide,भारत यात्रा गाइड,things to do in india,india itinerary,india trip,travel guide to india,india travel compilation,इंडिया,india things to do,delhi to kolkata,india tourism,india attractions,india must see,भारत यात्रा,india tour,visit india,india train rides,india must do,delhi travel,rajasthan travel,indian food,agra,varanasi,delhi,kolkata,jaipur,jodhpur,jaisalmer,travel guide,travel,food,trip,indian,in", "tags_list": ["india travel guide", "india travel", "india", "india guide", "भारत यात्रा गाइड", "things to do in india", "india itinerary", "india trip", "travel guide to india", "india travel compilation", "इंडिया", "india things to do", "delhi to kolkata", "india tourism", "india attractions", "india must see", "भारत यात्रा", "india tour", "visit india", "india train rides", "india must do", "delhi travel", "rajasthan travel", "indian food", "agra", "varanasi", "delhi", "kolkata", "jaipur", "jodhpur", "jaisalmer", "travel guide", "travel", "food", "trip", "indian", "in"], "text": "India! When it comes to remarkable travel adventures few can top what this country has to offer. Even for the seasoned traveler India has an uncanny ability to dazzle, frustrate, inspire, confound and mesmerize unlike any country we've ever visited. Join us as we journey from Delhi to Kolkata in this India travel guide covering everything including our travel experiences in each destination, transportation by train, local food and unique accommodations. Our trip in India starts in Delhi before we head off by train to explore Rajasthan including stops in the Golden City of Jaisalmer, the Blue city of Johdpur and the Pink city of Jaipur. We then head to Agra to visit the Taj Mahal and then take an overnight train to marvel at the ancient city of Varanasi. Our last stop is Kolkata where this great adventure ends. Now let's explore India together in this travel guide kicking things off in Delhi. Well good morning from Delhi. It is our first day of sightseeing. Sam's parents arrived last night. Yeah. We've got the full group for travels. The squad is ready. We're going to be doing. We're going to be in Delhi for a couple of days. Yeah, just a that is how we're kicking things off. And yeah we just started by walking around today. We're visiting the Red Fort (लाल क़िला - لال قلعہ‎) right now. Yeah, and you know what we also have a fancy new camera. We're shooting with a Lumix. Maybe the image quality is better. I hope so. This camera is going to be cool because we're going to be able to get a lot of slow speed footage and we're really looking forward to taking a lot of those types of shots. Especially when we're taking our train rides. All over India. Yeah, so right now we're visiting the Red Fort (लाल क़िला - لال قلعہ‎) and honestly this is probably going to be a bit of a different format because we obviously want to spend time with Sam's parents. I don't think we're going to be filming as much but we're going to show you some of the highlights and kind of see how it works out. So let's go tour Delhi now. The Red Fort (लाल क़िला - لال قلعہ‎) turned out to be far larger than anything I was expecting. After purchasing our tickets, we entered through the imposing Lahori Gate, then walked through a bazaar, before finding ourselves in a series of courtyards, audience halls, and imperial apartments. So we are quickly discovering this place is pretty amazing. And just to give you a little bit of background information the Red Fort (लाल क़िला - لال قلعہ‎) used to be the main residence of the Emperors of the Mughal Dynasty. And then when the British took over this was turned into a fortress. Um but it amazing. It is a huge complex and there is so many different gates and buildings to visit once you're inside. So you can just walk and enjoy it at a leisurely pace. And it is amazing. It is pretty cool. All of the walls are made of red sandstone and it just looks beautiful when the sunlight is hitting it. So we're really enjoying this. This is our first attraction of the day and we're already blown away. Okay Sam so what have we just learned about this place? About this green lawn. So apparently back in the day this was the area where there were lion and tiger fights. Lion and elephant fights. Oh, elephant fights for the Emperor's entertainment. Well, there you go. So that must have been quite a spectacle. I know. I couldn't imagine that happening here. Now it is like just this peaceful grounds and this may be where they have night performances. Yeah, there is a lot of benches and we've seen like a evening concert advertised. So yeah. A different type of entertainment for sure. A little bit different these days. A little milder. Slightly tamer. So Sam you've been making lots of new friends in between filming. Lots of new friends. We're like b-list celebrities. Just kidding. We've been posing with a lot of families. We've been posing with a lot of families. We've been meeting a lot of people. It is cool. There has been people traveling to Delhi from like Mumbai and Kashmir and all over the place. Yeah, from all over India. All over India. So it is cool. There is a lot of tourists from just India itself. Yeah. After wandering around the Red Fort (लाल क़िला - لال قلعہ‎) for an hour or so, it was time for a little break, so we decided to introduce my parents to their first cup of masala chai in India. So we're drinking a Masala Chai. Cheers. We're taking a little break here at the fort. Cheers. Cheers. From there we went on a short tour of Old Delhi (पुरानी दिल्ली)‎‎ during rush hour, which in retrospect may not have been the best idea. It was a little too crowded to walk, so we popped into a restaurant for lunch instead. Alright, so we walked through Old Delhi (पुरानी दिल्ली)‎‎. What are the first impressions of that? Very loud. Lots of traffic. Lots of honking. Was it an assault on the senses? Yes. Yes but in a good way. Yes. Sam do you want to tell us what we're eating today? Yeah, so we've got a nice spread of food. Over here we have Palak Paneer which is kind of a spinach curry with big chunks of cottage cheese. Yeah. And over here we have our curd. Yeah, I forget what that one was and then we have our roti bread. Nice big thick pieces of bread. And we're going to share everything. A feast of feasts. So what do you think of the bread Dad? Very puffy. Very puffy. I'm looking forward to putting the spreads on. Yeah, so my turn for a bite. I'm just going to try and get a little bit of everything. Lots of Palak Paneer. A bit of curd. Oh man, that is fantastic. It is so good. Loving this meal. Everything is so cheap so. We're going to be feasting for a while. Okay so day two update. I guess we should explain what we did for the rest of day one. So we visited the Red Fort (लाल क़िला - لال قلعہ‎). We had some tea. Yeah. Then we wanted to visit Jama Masjid (जामा मस्जिद - جامع مسجد). The mosque. Yeah, the biggest mosque in Delhi but unfortunately during the time we went it was closed to foreigners. It was prayer time. So we couldn't go. So we ended up having a really good lunch which we've showed and then we went back and it was siesta time. We were all really tired. And then we just had more food and more food. Yes. So today is the start of day two and our first stop is Humayun's Tomb (हुमायूँ का मकबरा - آرامگاه همایون). We've just bought our tickets. It was 500 rupees. Yeah, 500 each. Yeah, and it looks amazing already so we're going to start touring. Exciting. So Sam you've been to Delhi before but this is one attraction you completely missed. Yeah, the last time I was in Delhi I had a horrific case of food poisoning so I didn't get to do this place. So this is like a brand new experience for me. It is really cool. What do you think of it? It kind of reminds me a little bit of a mini Taj Mahal. Yeah. And now that Sam mentions that Humayun's Tomb (हुमायूँ का मकबरा - آرامگاه همایون) is actually believed to be a precursor to the Taj Mahal which would come 60 years later. So there are some architectural similarities. But I mean we'll decide that for sure once we get to Agra. After visiting Humayun’s Tomb (हुमायूँ का मकबरा - آرامگاه همایون), we took two cycle rickshaws over to the Lodi Gardens. It was getting close to lunch hour, so first we stopped at “Lodi - The Garden Restaurant” where we had a really nice meal in an outdoor setting. From there we were just a few steps away from the actual gardens, which proved to be a popular spot on the weekend. So it is a beautiful Sunday afternoon and we have finally made it to the Lodi Gardens. And it is such a lively place. There is so many families having picnics and couples wandering around. Couples wandering around. There is people playing cricket, badminton and just enjoying being out with family and friends. It is just a cool environment. Like just it is packed. Packed with people. Yet it is big enough that you feel like you still get some of your own pockets of space. The Gardens are named after the Lodhi Dynasty, who ruled parts of northern India from the mid 15th century to the early 16th century, before the rise of the Mughal Empire. The gardens contain various tombs and mosques, and it’s a very tranquil setting in what can otherwise be a very chaotic city. Well good morning. It is day three here in Delhi ((दिल्ली ਿਦੱਲੀ)) and this morning we're back at Jama Masjid. We came early before prayer so that we're able to visit. So yeah, we're going one of the minarets because apparently you get some really cool views of Delhi (दिल्ली ਿਦੱਲੀ). And today is actually our last day in the city so we're just sightseeing in the morning and then later this afternoon we're going to be catching the train over to the desert to Jaisalmer. So that is exciting. And so begins the accent up the tower. Alright Sam so we climbed the tower. What did you think? We it is our morning exercise today. It sure was. We had a big breakfast so that was a good exercise for sure. Uh, I thought it was actually pretty easy to climb up. Like the steps were not difficult. Some other towers I've climbed up before have been really tricky in terms of the stepping. So that was fine but when you get to the top if you're afraid of heights like we are it is a bit intimidating but it is also amazing. So I think it is worth just getting over it and going up and getting a view. But it can get a little crowded up there so we headed down quite quickly after reaching the top. Yeah, so you've got the tower over here and there is only one staircase going up and down so you're basically competing with people. Yeah. And like kind of having to press your body against the wall. So a little bit stressful I would say. I wouldn't call it an easy climb. Like most structures in Old Delhi (पुरानी दिल्ली)‎‎, Jama Masjid (जामा मस्जिद - جامع مسجد) is made of red sandstone and white marble, and it also happens to be one of the largest mosques in all of India. So we're at the train station here in Delhi (दिल्ली ਿਦੱਲੀ) and that means we are wrapping up the trip here. What an adventure. So yeah that is it for our time in Delhi. That was an assault on the senses. Oh yes. Delhi is a very chaotic but yet exciting city and there is a lot to do but it is the kind of place where once you've seen a few attractions and you're ready to move on yeah. Yeah, it is time to move on. And we are moving on. Where are we off to next? We're off to Jaisalmer in Rajasthan. So this is somewhere I've been before. I'm so excited to be going there. So stay tuned for those adventures. We've got a lot more destinations in India to come. Bye! Our first India train ride was a long overnight journey from Delhi to Jaisalmer. The station was quite busy with passengers coming and going, so it was a little tricky to navigate. We also somehow managed to print a booking confirmation that didn’t show our seat numbers, so that added another layer of confusion once our train pulled into the station. Well we are finally on a moving train. I would say that was very very very stressful. It took stress to a whole new level. Yeah, we kind of made a mistake. We booked our tickets like 3 months ago and we forgot to update our tickets to make sure what our seats were. We just printed off these tickets saying oh yeah we've got our confirmation and we've got our seat numbers. But we didn't get our seat numbers so we got on the wrong train and we didn't know where to sit. It took us a long time to sit down and then finally uh we eventually did sit down and it wasn't the right place. It has been a long day but the cool thing is we're going to wake up in the morning and we'll still have like I don't know five or six hours of our journey left. So we'll be showing you a lot more scenery and we'll be giving you a room tour then. For this leg of our travels we booked seats in AC1 which is a first class 4-berth cabin. No meals were included in the price of our ticket, but thankfully there were lots of vendors coming by selling things like chai, chips, and cookies, so we made the most of that. Thank you Sir. Thank you. So Sam what did you get from the Chai Wallah (चायवाला)? Well, the only thing that he sells is chai so we're going to have chai (मसाला चाय). What do you think Dad? Yes. Cheers. Cheers to chai (मसाला चाय). Cheers to chai. And it was only 10 Rupees. Yeah. Which is like oh my gosh I don't even know what that is. It is like less than 20 cents for sure. 15 cents. That is one of the deals. I'm having trouble doing math. I'm tired. More snacks. Sandwich. I'm hoping for peanuts. 200. 200. There you go. Haha. Alright Sam you want to show us the spoils? Okay, so I'm going to show you what we got for 300 Rupees. 200 Rupees. 200 sorry. So three sandwiches. 3 sandwiches. What kind of sandwiches? I think cheese and maybe tomato. Cheese and something else. So we've got these. Cookies. Two cookies. Peanuts and chips. Woah! So we paid less than about 3 US bucks for that. So I'd say that is decent value. Haha. We don't know if we're getting fed or not so this will last us until the morning. Sam is enjoying a mystery ingredient sandwich. It looks like I have no idea. What does it look like? I thought it was cheese like processed cheese. But it is not. It has got white bread. I honestly have no idea I just know it is white bread. The only thing that is identifiable is the white bread. Exactly. White bread. I'm so hungry I don't care. Well good morning we survived our first night on an Indian train. I actually slept pretty well. I was really really tired after yesterday. It was just such a busy day. So yeah, now it is morning. It is about eight thirty. Um, we're already in the desert so the landscape has changed. It is more like dry and arid. The earth is red and we've had some breakfast. We've had some chai and we've also ordered some mains so that should be coming soon. So what is going on? Breakfast time. Thank you Sir. Thank you very much. The big unveil. We are having toast. And more toast. And more toast. Four pieces of toast. With jam with ketchup. And uh vegetarian fried vegetable ball. Batter ball? Hahaha. We don't know what this is called. But we'll eat it. Okay, I have no idea if I'm doing this right but I'm going to make a sandwich here. Look at that. No ketchup for you Sam? No. Here Deb. How is it? Do you want some too? It is not bad. Not bad? Taste it. But not amazing? Yeah, I wouldn't call it amazing but I am hungry in the morning. I'll eat it. So we've had so many chai that we've built up a tower. A tower of chai and we've got 4 more coming here. Thank you. Thank you very much. It is time for a skill testing question. How many cups of chai did we have for breakfast? Comfy over there? If we can offer one tip regarding train travel in India, it would be to book your tickets well in advance. We booked ours several months ahead and struggled to get seats together in some of our later journeys. There is a tourist quota of tickets that you can book in person, but the larger the group, the harder it’ll be to get on your desired train, so plan ahead. What are you doing Sam? Just cleaning the windows. So we can film a little better. This is what we've got from the window so far. Oh hahaha man. This is the first class cabin. Yeah. And now I'm drying it off with my hand towel that they gave us. Deciphering the various train classes in India can be a little tricky since there are as many as 8 seat and sleeper classes. Just remember that AC1 and AC2 classes will offer the most comfort, but if you’re on a real budget the sleeper class is the cheapest and most adventurous way to travel. Well well we've almost arrived. I'd say. We have almost arrived. Yeah. We had a second nap after breakfast so I'm still a little like arrggghh drowsy. But anyways we're going to give you guys the grand room tour. So for this journey we booked 1st class AC apparently that means aircabin. And this is what it looks like. And the noise you hear from above that is the AC. Yeah so. The fans are pretty loud. Yes they are. Basically you've got four bunks. You have a door and the other classes only have a curtain for privacy. Right. And the door is actually of the sliding variety. So haha. Anyways I slept up top, Sam slept on the other side. So you're given bedding. You're given like what two sheets? A towel and a warm blanket. Blanket and a pillow. Right. And then you can buy breakfast in the morning. There is people who walk by offering chai and snacks and sandwiches. So yeah and we also get to enjoy the views. Yeah. And so it is four people per cabin. 4 people per cabin. So yeah we're very much out in the desert at this point. Yeah, so for the next train journeys we're also going to be doing second class and third class because that is all that was available for some routes. But yeah, this is living it up on an Indian train (भारतीय रेल) people. We have arrived let's go find transportation. That is my update. So this is a pleasant surprise. We just exited the station thinking we'd have to find transportation but the hotel actually sent a free shuttle. So it is all sorted and it is free. You've gotta like that. Well guys the journey was worth it. It was long, it was tiring but we finally arrived in Jaisalmer (जैसलमेर). Our hotel is amazing. So that is going to be a separate vlog. Yeah. We'll give you a proper hotel tour. But yeah, we're happy to be here. We are. It has been a really long journey. And it is one of those things you so appreciate being there after such a long journey. Haha. Anyways we need food and we need sleep. I can't even speak properly. We'll see you later. Ciao. Bye. After an 18 hour overnight train ride from Delhi, we finally reached Jaisalmer (जैसलमेर), a city of yellow sandstone that lies in the middle of the Thar Desert (लाइक,कमेंट व सब्सक्राइब करे). This proved to be my favourite stop of our month long adventure in India; now let me take you on a tour and show you why. Well good morning from Jaisalmer (जैसलमेर). We have finally found a quiet little spot in this maze of a fort (जैसलमेर फोर्ट). Confession time. We've tried like several intros but there has been a lot of beeping. It is so loud. Um but yeah we're exploring the main attraction today which is the fort and it amazing. I can see why this city is called the Golden City of India. Just the yellow sandstone glows in the sun. It is beautiful so we finally made it inside the fort (जैसलमेर फोर्ट). It is a huge maze of hills going up and down and little alleys. Yeah. We're just going to spend the morning exploring and seeing what we find here. Yeah, it is incredible and something to keep in mind is that it is a living fort (जैसलमेर फोर्ट) meaning that there is merchants, there is hotels, there is restaurants and you can visit anytime of day. Shopping time. We all know how much Sam enjoys shopping. You know what? When in India I think it is pretty cool. With all of the different colors. We're actually going to get some stuff for our future house. We've been saying that a lot lately but it is true. With so much colour all around us, it wasn’t long before we were lured into a shop and found ourselves picking out souvenirs in the form of wall hangings, pillow cases, and a small painting or two. Our luggage gained an extra couple of pounds in this city alone. Sam I think we found the shirt for you? I think we have. Can you guess which one it is? Hahaha. Amongst those four. That one right there. Mr Mustache. And the sunglasses. That is totally me. Are you going to start wearing a turban Sam? Uh, I don't know about that. You know what? I have rocked a mustache with glasses before. And you've got the red hat so it kind of works. It kind of works. I got excited thinking these were turbans and maybe we could get Sam one but I think they're just scarves. Although I guess you could use a scarf and turn it into a turban. There are so many shops here that we just keep walking five or ten meters and then popping into a new store. It is just there are so many colors and beads and sequins. So let's go see what we can get. We are shopping for home decor. What did you find Sam? Look at this. There are all kinds of different elephants. An elephant pillow case. But look down here and you see a whole bunch more. I know. I think we're going to pick up a couple. You're going to get a couple. Maybe. But it wasn’t all shopping in Jaisalmer (जैसलमेर). We also made time to do a bit of sightseeing inside the fort, and one of the main attractions here are the Jain Temples (जैन धर्म). We just bought tickets to visit one of the Jain Temples (जैन धर्म) here inside the fort. And it is beautiful. Like the carvings are so intricate and there is such attention to detail it is amazing. What do you think? I think this is pretty amazing. I did visit some Jain Temples the last time I was in Jaisalmer (जैसलमेर) but they were out in the desert and this one here is even more impressive I have to say. Another thing we’d recommend doing in Jaisalmer (जैसलमेर) is having dinner on a rooftop restaurant while the sun sets. There are plenty of restaurants scattered across the city and the views you get as the sun goes down are amazing. We chose one at random and it included a live music performance. So this afternoon we are catching the sunset on a rooftop terrace. We're at the Jaisalmer Oasis restaurant. Yeah, and I mean we're at basically the top level of the fort at the top level of a restaurant. So we are getting some of the best views in the entire city. We almost basically have like 360 degree views of the city. So it is incredible here. We're just waiting for our pizzas to come. Yeah. So we have a view of the Jain temples we visited earlier this morning and you can also see a few different rooftop restaurants off in the distance. (Singing and accordion) It is very easy to get lost inside the fort at night. Once the lights go out but we finally found our way out after wandering in circles for a bit. And now we're going to get some transportation and head back to the hotel for some rest. (Tuk-tuk sounds) The following day was all about visiting the Thar Desert (लाइक,कमेंट व सब्सक्राइब करे) on an afternoon camel trek. It was a nice change of pace from the city, and we got to enjoy a traditional meal cooked over a campfire. So we are currently visiting a Rajasthani style village. Our guide is waiting for us in the truck and my plan is to befriend all the goats. There are so many goats wandering around here. Well the camel adventures are about to begin. We have arrived in the desert. We probably drove for 30 or 40 minutes. Check out the camels. We're going to be picking out a companion. Hopefully a friendly one who doesn't spit in my face. Camel adventure. Camel adventure. Camel Safari. Yeah. And this is like a blast from the past because the last time I was in Jaisalmer (जैसलमेर) I did like a four day camel safari. So we're just doing a short little ride this afternoon but I can't wait to do it. Riding camels is pretty fun. Woop woop. I know how to do this. Okay Sam show us how it is done. Haha. Alright, there is nothing particularly graceful. You just hop on it. One leg over the other. And it rises up. Where do I hold? Oh okay. Yes. Okay. Good. Okay. The camel is squeaking. Hold where? There. Oooh. Wow. Hello friend. This is my camel. Hello camel. Yes. So the first and last time I rode a camel was in Jordan a few years ago. And for some reason I remembered camels being a lot shorter. The one I'm on right now seems really tall and really large and it feels like I'm really far away from the ground. But we're going. We've got a caravan of five and we're on our way. What are we inspecting Sam? Did you rip your pants? (Gypsy dancing and singing) Haha. So Sam update from the desert? Update. You were just getting some sunset shots. Yeah. And we're waiting for dinner. Which is over there. It is cooking. It is cooking right before us. It is cooking. So making chai? Yeah. Chai with like sugar. Sure. Sugar sounds good. No sugar no chai. Haha. Do dah doo. Haha. Trumpet chips. The next morning we went back to the fort because we just couldn’t stay away. I visited the Jaisalmer Fort Palace Museum & Heritage Center, while Sam and his mom picked up a few additional souvenirs for family back home. So right now we're heading to Gadisar Lake (गाडिसर झील). Apparently it is great place to watch sunset and also if you want to do a boat tour over the lake that is another possibility. I have to say it has been so worth it coming here for sunset. Like this has just been incredible. The only other country that I've ever been to that sunsets as spectacular as in India has been in South Africa. And you just see like this golden orb come every single day for sunrise and then again for sunset. It is just unbelievable. Well well we are back at the train station and that means the Jaisalmer train diaries are over. Next destination. Next destination is Jodhpur and that is a short ride compared to this past one. Oh yes. 18 hours versus 5. So we just got an evening train ride. We're leaving here around five and we should be arriving around ten thirty. Woop woop. Alright guys, hello from Jodhpur (जोधपुर). It is time for another hotel tour. We have been staying in a haveli (हवेली) in Jodhpur (जोधपुर) for the last 3 nights. And it is a pretty cool place. Like we mentioned in one of our earlier videos a haveli (حویلی) is kind of like an old style home or an old style mansion that has been turned into a hotel. So the architecture is very typical and the place itself is kind of like a maze. It is really quirky. It is not your typical hotel. So we're going to show you how you get in. Then we're going to give you a room tour. And afterwards we're going to show you the rooftop because you get some amazing views of the whole city. So let's go find Sam and let's get started. Alright, so we have found Sammy boy. Here I am. Do you want to lead us in. Let's go take the grand tour. The grand tour. Okay. We're going to follow your footsteps. So the thing I find really interesting is that we have to go past people's homes. And sometimes their doors are open so we like can peak in. Look at the shoes. You can see the shoes. And then the door. And look you can see there about like 3 inches. I don't know why I'm whispering. Haha. In case the neighbors are listening. So there is another door. Someone's home. And we go up these steps. Alright still going into the haveli (हवेली). It is a bit of a long walk from the gate. But check out this art. Some hand painted art. Elephants. How cool is that? Anyways let's keep going. More stairs. A bit of a workout. Getting to this place. Oh and guys you seriously need to watch your head. This is not for people if you're tall. I just hit my head. Again. While I said that. After saying that. That wasn't even an accident. Sam is out there not following his own advice. Haha. It is not easy being a cameraman. So 360 of the main courtyard. This is also where you have the reception to check-in. But let's go find Sam. So from the courtyard we take this random little hall. More artwork. More elephants. And we have another courtyard. And we have Sam's Dad. Hello Sam's Dad. Haha. And more stairs. We have more stairs. So we continue to climb up. Alright, more stairs. Let's do it. And we're going to be going up yonder. And now we're going to show you the views you get from the rooftop terrace. Let me find the keys. It is a funny little key. And a bit of a giant lock. (Knocking sounds) No need to knock. I already know you're there. Come on in. So now it is time for the grand room tour. Let's keep the sun out because it is really hot. Um, so yeah basically this is it. Let me lock the door so nobody comes in. Basically this is it and what I do like about this room are the paintings on the walls. Like you have these really cool scenes. I know. Right by our deodorant. Oh okay. Up there. Let's stop focussing on the deodorant. Haha. Um, and we have a bed that is like on this low to the ground platform. Yeah. Mattress. It is basically almost on the ground. So yeah. Yeah. I also like the little details they have all along the top of the wall. On the ceiling. Yeah, so it is pretty cool. We have a big rug. Yeah, and like consistent with the rest of the places we've stayed at the ceilings are really high up there. High ceilings. Yeah. They have cool wooden furniture on this side. Yeah, and some of these havelis (हवेली) are like hundreds of years old. Yeah. Like some of them over 500 years old. Yeah, I don't know how old this one is. Yeah. It is part of the mystery. Yeah. But some of them are just like ancient. And you see that with the you know with just the way they're built on the outside. It is unbelievable that they're still standing. Yeah, and yeah it is just bright colors everywhere. Like even on the pillows you've got like hot pink and reds. Um, okay but the best part the best part is the view. Hello. Haha. The best part is definitely the view. We paid for a castle view and that means we get to see the fortress. The big unveil. Tada. Tada. Dah dah dah. Not too shabby guys. Huh? That is castleview. And that is just the right time of day. We're filming this in the afternoon when the sun is hitting it just perfectly. And we almost forgot. Haha. I suppose we should show you the bathroom. I don't really like it. It is a little yucky and it is small and it is dark but let's go so you know what you're getting yourself in to. Yeah. So again if you're tall watch your head because Sam keeps bumping himself. Yeah. If I'm not concussed then I don't know what is going on because I've bumped my head probably at least I don't even know how many times now. 10 times at least? So that is the heater. The heater. Gotta flick it on with a switch. We've got a shower. That is the switch that flicks it on. We've got a shower up there. We have a tiny little sink where you can barely wash your hands. Yep. And a dirty mirror. Urggh. So yeah, the bathroom is not the amazing part. But yeah that is the room so now time for some concluding thoughts after 3 nights here. Time for thoughts from a fancy chair. Yeah, so final thoughts about staying in a haveli (حویلی) here in Jodhpur (जोधपुर). So yeah, highly recommend it. It is one of those unique kind of accommodations that you can only find in very specific locations. Whenever you have a chance to stay in a place with this much character I absolutely recommend it. Um, in terms of the place that we're staying in itself the stay was okay. Yeah, not amazing. There was some just basic things that weren't really met. Like we kept having to ask for toilet paper, for towels, for soap. For bedsheets and things like that. Yeah. They kind of just didn't really prepare the room perfectly. I would agree. Like I would say the service has not been amazing but it is kind of like a quirky property so that is why we wanted to showcase it. And also it gives you guys an idea of what havelis (हवेली) are like because a lot of them have a similar layout. So I would say do stay in a haveli (हवेली) but you don't necessarily have to book the same one. You've got tonnes of options here. Tonnes of havelis (حویلی) and a lot of them have character and charm. So do your research and pick one that is within your budget. Yeah, so that is it from Jodhpur (जोधपुर), Rajasthan, India. Time to send you out the door. Off we go. Off we go. Well good morning from yet another destination in India. Today we are exploring Jodhpur (जोधपुर) and we're actually going to have two whole days here. So pretty pumped about that. Yeah, it is called the Blue City and for very good reason. We'll be showing you that shortly. And yeah we can't wait to travel around here. This is like an essential stop in Rajasthan (राजस्थान ਰਾਜਸਥਾਨ). And you know what is pretty funny? We're both wearing blue. That wasn't actually planned. Oh it totally was. Wearing blue in the blue city. Let's get started. Our first stop in Jodhpur (जोधपुर) was Mehrangarh Fort (मेहरानगढ़ का दुर्ग), which is one of the biggest forts in India. The fort sits on a rocky hill overlooking the city and it pretty much dominates the skyline with its imposing walls. Admission to the fort itself is free, but if you’ve come all the way here, you’ll want to pay the admission to visit the palaces which now act as a museum. So we've just arrived from Jaisalmer where we visited another fort but that one was a living fort where you have hotels and restaurants and temples and shops and people will actually have homes in there. This wasn't doesn't feel like so much like a living fort. It feels a bit more historic. There is actually hardly any tourists there. Maybe it is because we're a bit early. But yeah, it is a pretty cool place. It is massive. So I'm really looking forward to getting deep into the fort and seeing what it is all about. Alright, so it was a bit of a slow accent to the top. It was. But we made it. It is a really odd day. A few beads of sweat. I think a little tip would be to come a bit earlier than we did. We had a late start but man this is amazing. The views from this fort (मेहरानगढ़ का दुर्ग) are just like surreal. I've actually never seen a city quite like this from high atop. I mean from a high vantage point. This is just this fort is incredible and it is the kind of place that if you visit it is going to take hours to explore. It is not one of those like half an hour attractions. You can literally spend a half or even a full day here. There is just so much to see and do. And it is not as touristy as some other forts either in India. You can walk around some different sections and you don't notice that many tourists walking around. Within the fort (मेहरानगढ़ का दुर्ग) you can also visit the ramparts, see the old cannons, and get some overhead views of the city which will quickly help you realize why Jodhpur (जोधपुर) is nicknamed the Blue City. There’s also a nice cafe where you can enjoy a samosa or two. (Traditional Indian Music) Alright guys, so it is about 2pm would you say? Yeah. So that means we've been wandering around the fort for almost 3 hours? Over. Over 3 hours. Over 3. It has been a long outing. We had to stop for food and drink. And if you're going to visit the fort you should budget that amount of time because there is just so much to do and if it does get hot you're going to want to cool off. Yeah, it is massive and I mean it is on a bit of a steep incline so you're going to need breaks along the way. But yeah the views are cool. Sam went shopping. Let's get Sam on camera. Okay Sam, so let's see. What did you get? What did you get? I've been wanting to get these for a long time. Puppets. Puppets. Matching puppets. Alright. I bought one of these for my parents like 8 or 7 years ago. And now these are for us. This is for our future home. Sam is thinking becoming a puppeteer. Yep. A professional puppeteer. Exactly. And what else did you get? Training hard for that. Okay. Watching YouTube tutorials about puppeteering. And this is the last thing. I walked into the store and saw this really cool polo shirt. It is my new supper shirt. Jodhpur (जोधपुर). Fancy dining wear. Fancy. It does look really nice. Are you going to show us your face? Let's see your excited face. That is your excited face? Okay. Bye. Bye. So the best thing about the place where we're currently staying would have to be the views. And the sun is starting to set. You can see the fort back there. And our hotel also has a whole bunch of terraces where you can hangout, have a drink, read a book and yeah just watch the sunset. Check this out. What? So for a little change of scenery we are trading the views from our hotel and we came over to Castle Rock Hotel and Restaurant. Yeah. And the place really lives up to its name. It may have the best views of the fort in the city. I can't confirm that but so far that is definitely our experience. Check it out. Well good morning from Jodhpur (जोधपुर). It is day two in the blue city and of course Sam is wearing blue again. How appropriate. Dressed for the occasion. So yeah, today is going to be a fun day. I think we're just going to have a really kind of chill day. We're going to wander around the blue part of the city. We're going to visit a clock tower (Ghanta Ghar) and then maybe check out the market. And then have some lunch. Lunch. Lunch with a view. That is the plan. That is the plan. Hello puppy. Are you sleeping in a tuk-tuk? Yes, you are sleeping in a tuk-tuk. Are you supposed to be in there puppy? Yes. So right now we have ended up at the Sardar Market (सरदार बाजार) just around the clock tower (Ghanta Ghar). And I would say this is both a local market and a tourist market. You can get produce and like everyday things. Yeah, you see a lot of everyday like market stalls but you also see some more ones that are geared for tourists such as the ones where you can souvenirs, carpets and saris. Things like that. Yeah. But yeah, it is a busy market but we came early in the morning and it was kind of cool because we got to see how all of these different vendors were setting up their shops and as we walked around it started to definitely get a little busier. We're going to take a little break after visiting the market and walking around the city. So we found a restaurant called Indique. It is supposed to be one of the highest rated in the whole city so we're treating ourselves to a nice little splurge meal. I got myself a saffron lassi. Look at the color. It is a bright yellow. Stir it around. And I've only had saffron in savory dishes. This one is going to be sweet. Mmm. It is really good. So it is my turn. I'm trying the salty lassi here. Salted lassi. Oh wow. Yeah, that is definitely salty. So when you get lassis in India you can choose between salted, sweet and other kinds with different fruits. So the salted one is really good. That is probably my favorite. So the first restaurant we went to Indique was closed for lunch. So we only had drinks. Now we've found a place called Jhankar and they have an incredible courtyard so we're going to be having lunch in here. And yeah it is just really cool. It is quite lush. It looks tropical. And yeah let's go find our table. Mmm. How is that naan? It is so awesome. It is so buttery and garlic-y. Love it. Then, after all that food and drink, it was finally time to get lost in the blue maze that is Jodhpur (जोधपुर). It is all blue. So now it is time to answer the million dollar question. Why is Jodhpur (जोधपुर) painted blue? I actually had to google this one. And no one really knows the answer. There seems to be a whole bunch of different reasons. The most likely is that the color blue kind of deflects light so it keeps the homes cool during the summer months. And also it is believed that um a lot of Brahman followers of Lord Shiva used to live in Jodhpur (जोधपुर) so maybe that is why they decided to paint everything blue. But really it is a mystery. There was no definitive answer. So yeah, either way it looks pretty cool. Blue is a nice color. Hi little pup. Are you sleeping on a motorcycle? It looks like you are sleeping on a motorcycle and you know what? Earlier today I saw a pup sleeping in a tuk-tuk. Are you friends? Or are you the same pup? Oh you're cute. You have big silly ears. Big silly ears. Alright Sam. Sam Sam the man. Yeah. Yeah. First off all want to show us your new shirt? Oh yeah, love this new shirt. Got this in Jaisalmer. And I actually saw the artist like while he was painting. Yeah, it is hand painted. It is incredible. So cool. So cool. Anyways back on top. We're going out for dinner. We're hungry. We're going out for food. We ate at this place called Jhankar for lunch. Jhankar in Jodhpur (जोधपुर). Oh, it was so good Actually it was one of the best meals we've had in India so far. Yeah. So we are heading back there for dinner. And it is all about Thali (थाली) tonight. We are going to get an original Thali (थाली) and a Rajasthani Thali (राजस्थानी खाना). Because we are in Rajasthan (राजस्थान ਰਾਜਸਥਾਨ) and they have a special Thali so we can't wait to try that out. Now it is off to find a little tuk-tuk. Alright, lead the way. Lead the way. Tuk-tuk-y adventure! Tuk-tuk-tuk-tuk. We made friends with the Japanese guy who we were in Jaisalmer and he called them tuk-tukies. So that is what we call them to now. Tukie-tukies. Confession time. We already had lunch here and the food was so amazing that we've told the waiter right away we're coming back for dinner. So we decided to come and sample um local Thali (थाली). Rajasthani Thali. So that is what we've ordered. And also one thing I should mention this restaurant is run by a Jain family. So that means they are vegetarian and they don't eat any egg products. So yeah, we're going to be having a vegetarian meal today. Which is pretty cool. And apparently 70% of Rajasthan (राजस्थान ਰਾਜਸਥਾਨ) is vegetarian so the majority of the population do not eat meat. Which is pretty interesting. Come let's be friends. Meow meows. Come kitty. Meow meows. So we have found a kitty and we're trying to lure him over. There are not many cats in India. You know this is the first cat we've seen. Yeah, maybe it is. We've seen monkeys, we've seen cows, we've seen tonnes of dogs. But not a lot of cats. And I think this one is a pet. It is hanging out in the restaurant but it is a little skittish. It is a little shy. It is not coming quite close enough for us to pet. And now it left. It is gone. There it goes. Bye cat. Shizzam. The food has arrived. So they brought us over these two giants platters. And oh my goodness it is way bigger than I was expecting. Oh yeah. I don't know how Sam and I are going to eat all of this. It looks absolutely incredible. And we also got free desserts. So we've got our work cut out for us. So first up I'll show you my platter. I'm having the Rajasthani Thali set. So again it is vegetarian so lots of vegetable options going on. We've got some biryani rice, some mystery thick rice, some ghee which is kind of like curd or yoghurt. I think it is called ghee. Um, some more veggies with uh it looks like it has cashews. Cashew nuts. You know what I think we're just going to have to try it because I don't even know what I'm looking at right now. Yeah, they didn't list it on the menu. Yeah, so this is all a big surprise. Just dip it in. Break off a piece of bread. Oh, this looks like again all vegetable here. It is a vegetarian restaurant. I keep forgetting that. Mmm. How is that? Mmmm. What is it? This one reminds me of dal. Like a really spicy dal. Spicy huh? Lentil base. This one right here. My throat is on fire. Haha. Are you going to have some more of that? Urrghh. My throat is on fire. No. No. Okay moving on. Biryani with cauliflower. This is something we had for lunch. Oh, it was amazing. Tomatoes. Green peas. It is just so colorful. Like the way that they this is some of the best biryani. I would say it is the best vegetarian biryani rice I've ever had. Yeah. That is good. Okay Sam. And you have the he called it a Jimbo. A jumbo thali. I think this is a bit more of a classic Thali. So I'm just going to try everything. So I'll start off over here. Oh that looks good. I think there is cheese on the outside. Look at that. Oh wow. With curd. Oh my gosh that looks so good. I want some of that. Oooh. Oooh. That is some wonderful curry. It has got a bit of a tomato base. But really thick spicy, creamy. Oh my gosh. All the good things in life. All the good things in life. That is just amazing. And there is also chunks of the cottage cheese. I'm going in for another one. That was just so good. Another bite of the same thing. Oh yeah. That is when you know it is good. So that is a wrap from Jodhpur (जोधपुर). So we had a really good time in the Blue City. Um, it was only two days but I felt like we did quite a bit. Did you enjoy it? Yeah, the fort (मेहरानगढ़ का दुर्ग) was magnificent and the blue city was all it was supposed to be. Yes, so now we're moving on to Jaipur. We're just waiting at the train station. So we're going to catch our train. It is about a 6 hour journey. So relatively not too long but uh yeah can't wait to update you when we get there. Ciao for now. Ciao. Well good morning. Today we are in Jaipur (जयपुर). We're visiting the Pink City. Neither of us is wearing pink. No we were color coordinated for Jodhpur the Blue City but yeah I don't think we have anything pink in our wardrobe. Nothing pink. Maybe we'll pick something up today as a souvenir. Um but yeah today we have signed up for a full day tour from 9am to 6pm. And it is basically a bus tour that is going to be taking us to the main highlights in Jaipur (जयपुर). So busy day. And we don't have a lot of time in Jaipur (जयपुर) and this is a city I visited several years ago and I did this tour and attractions are really spread out here so I think this is going to be a good way for us to see everything along with my parents. And yeah, we don't we only have one really full day to do this. So yeah we are trying to cram in a lot today. So yeah let's get started. Alright the bus is here. Let's go. So we are finally off the bus. We drove around for about an hour picking up people. A little longer than I was expecting and we have arrived at our first stop. It is Laxmi Narayan Temple. A bit of a complicated name. And we only have 15 minutes here. So we've got to run around and visit this quickly. Also known as Birla Mandir, this is a Hindu temple, dedicated to Vishnu and Lakshmi. While Hindu deities are depicted inside the temple, the outside walls showcase figures from different faiths. Oh this 1st stop was quite rushed. We had 15 minutes but they force you to leave your shoes outside and pay for them. So it is like 5 minutes to drop them off because there is a really long line. Then maybe 5 minutes to actually visit the temple and then another 5 minutes to collect your shoes and rush back to the bus. So yeah, I hope the whole day isn't like this. But yeah I'm not too impressed so far. So Sam paid to go in to the temple. Actually well I just had to pay for the shoes yeah. 1 Rupee. Didn't exactly break the bank. What did you think of it? Yeah, it was an interesting temple. It is really large obviously marble and white. And inside you can't take photos or videos so unfortunately I can't show you what it is like inside. Womp womp. We then hopped back on the bus, drove past the Albert Hall Museum, and continued to the next stop on our itinerary: Jantar Mantar (जंतर मंतर). The name Jantar Mantar (जंतर मंतर) translates to ‘calculating instrument’, and it is a collection of 19 structures that date back to the 18th century. These instruments were used to predict eclipses, track stars, and measure time. So we are currently visiting Jantar Mantar (जंतर मंतर) and we're having a bit of hard time keeping up with our guide. But from what we gather this is basically like an observatory and it was used to track the movements of stars and planets and the sun and to study everything related to astronomy. So there is a lot of like really cool instruments. There is like these weird constructions so we're going to show you some of that. Is our guide around? From there it was just a short walk to the City Palace. Like most of the city, the palace is also painted pink, which is the colour of hospitality. This was done in 1876, to welcome the Prince of Wales and Queen Victoria when they did their India tour. Inside the palace complex, you can visit a museum and the armoury, or just walk around snapping photos. So Sam ditched the tour group to go shopping. I did because I've been like in the past I collected hats and I still do but these days I'm collecting polo shirts. And India has the coolest polo-shirts. This is like the um Jaipur different colors. I saw a very similar shirt of like an old polo shirt in one of the museums and it looks so much like this. So I'm really happy to get this colorful one. And then of course Jaipur (जयपुर). Jaipur is the pink city. Oh la lah. I can't to wear those. So I've already got Jodhpur and yeah I'm going to keep collecting them. Hopefully I can get one in Kolkata as well. That is going to be coming up soon. So we have ditched the guide for now but he knows we're going to meet him at the exit and this is so much better. We're just walking around freely, enjoying the city palace and check out these colors. Everything is pink and outlined with white designs. It is really really cool. So yeah, I'm having a good time even if I'm not enjoying the tour necessarily. We have ended up at a place called Shopping Paradise. I'm pretty sure we're only here because the guide gets commission. So he's trying to force everyone to come in. Even though some people have already been shopping. So yeah. Not impressed. So we are now at the Jaigarh Fort (जयगढ़ क़िला). This is again a very quick visit. So we basically have 20 minutes to see as much as we can. Uh, you get some pretty cool views of the area. But the landscape is quite barron. Uh, so yeah we're just going to have a quick walk around. From the Jaigarh Fort (जयगढ़ क़िला) it was a short drive to Nahargarh Fort and Palace. I wish I could tell you we got to see a bit of the palace, but as you’ve probably already noticed, the theme of the day was rush, rush, rush, so we grabbed a quick bite of food and carried on. Hungry. I am. So we got pav bhaji (पाव भाजी). I think that is what it is called. I'm guessing the pao comes from the Portuguese influence. Pao is bread in Portuguese. And the bhaji came with cheese. I don't even know what this is but it has got melted cheese on top. Should I add some red onions? Sure. I'm going to have some onion breath all day. And Sam is sitting next to me. So lucky me. How is that? Mmmm. Tasty. It is like a sloppy Joe. Indian sloppy Joe. That is a good way of putting it. So we just finished lunch and now we're visiting Nahargarh Fort and Palace. We're just wandering around aimlessly because the guide has disappeared again. We didn't want to eat at the restaurant he was taking us to. Um because it was really expensive so we had a fast food instead. Um, yeah right now we're visiting one of the old step wells and it is pretty cool. People would have liked to climbed down the stairs to go fetch water. You can see that behind me. And yeah we only have a few more minutes left here so we're going to try and see as much as we can before we move on. But the tour is almost over. I think we only have like 2 or 3 more stops for today. And then that is it. We then hopped back on the bus to go visit our third fort of the day: the Amer Fort (आमेर क़िला). On the way down, we got a quick glimpse at Jal Mahal, the Lake Palace, which sits in the middle of Man Sagar Lake. We noticed there were men with row boats, so if you visit with a bit more time, that’s an activity to consider. Next stop of the day is the Amber Fort (आमेर क़िला). It is a little backlit at the moment. But there you have it in the background and there is Sam taking some photos. What do you think? This is your second time here. Well we've been to quite a few forts today so we decided not to take the jeep all the way up. Instead we noticed there was some nice light coming down from the ground level and from the lake. So here we are. We're exploring it this way instead. By foot. Making friends Audrey. Yes. Who is this. My new friend. My pup. Hello fur buddy. Hello pup. Hello fur friend. The little fur friend. Fur friend is feeling shy. Hello fur friend. Hello. Hello fur friend. The rest of the day went downhill quickly when our guide started making commissioned based shopping stops that weren’t on the itinerary, so we just stopped filming, but we got back into Jaipur (जयपुर) well after dark. Well it is now time to wrap up our time in Jaipur (जयपुर). Yeah, so confession time. We're actually in Agra right now. Whoops. Got on a train yesterday. Got on a train yesterday. Uh the day after our tour we just chilled out. We didn't film at all because the tour was kind of exhausting. It was. It really was. It really was. It just ended up going on for an hour and a half longer than it was supposed to and it was already a long tour. And it was mostly shopping stops at the end. Yeah, so like in terms of because there is all of the different forts so spread out it is not a bad way to see them but at the same time you are very rushed and you go to so many different places I almost think doing it independently would be a little bit better. That would be our tip. But anyways yeah the adventures here in Agra are about to begin so do follow us for that. Bye. Bye. Well good morning good morning. Today we are in Agra (आगरा). How excited are you? Super excited. I mean 'hey guess what' there is a little kind of tiny attraction here we might be visiting. Maybe the Taj Mahal (ताजमहल). Maybe, we might work in a little time for that. Still haven't figured it out but. Okay, so here is the deal. The Taj Mahal (ताजमहल) is actually closed on Fridays and we didn't realize that until we got here. So we can't visit today but instead we're going to visit Agra Fort (आगरा का किला). Yeah. And maybe the Baby Taj Mahal. Yeah, and the good news is that I've actually been to Agra (آگرہ) before and I've been to Agra Fort (आगरा का किला) and it is one of the most impressive I've ever visited in India. If this fort was outside of Agra (आगरा) it would be a standalone attraction in another city. So we're going to go check that out today and maybe check out the Taj from across the river. And then we have to buy tickets for the Taj. Can't forget that. Right so busy day actually. Let's begin. Agra Fort (आगरा का किला) is a UNESCO World Heritage Site that draws big numbers, especially on a Friday when the Taj is closed. Admission to Agra Fort (आगरा का किला) is through the Amar Singh Gate, which is the south gate. Outside the gates you’ll find guides offering their services, so that’s something you can keep in mind if you’re looking to learn about the fort’s history and architecture. So we've been getting all of these like teaser views of the Taj. Last night we had it during dinner and today we have this. And I think we're going to get one more vantage point later on in the day. And then finally tomorrow we actually visit it. Once you walk through a series of gates, you’ll find yourself in a giant complex of marble palaces, inner courtyards and gardens, complete with wild monkeys running along the fort’s walls. You also get some pretty cool views of the Taj Mahal (ताजमहल) off in the distance - but we’ll show you an even better lookout point later in this video. So we think this lady is a gardener because it looks like she is picking weeds but she's also taking a little break at the same time. Just pulling out some grass. Well good evening. We are back from our day of sightseeing at the fort. Our hotel room is a little bit messy for a tour right now but we're going to head downstairs because we're having dinner and we're actually doing a homestay so they just finished cooking up something really nice. So yeah we're going to share a meal with all of the other guests and it should be good. Let's go. Well Sam are you ready for dinner? Ready for dinner! Always ready for dinner. How hungry are you? Always. I'm in hungry hippo mode. Hungry hippo mode. Let's go down. We stayed at The Coral Court Homestay which is a beautiful property run by a very kind and attentive couple, and one of the highlights of that stay was the food. We had the most delicious vegetarian curries made with eggplant, pumpkin, and paneer, and I’m still thinking about those meals to this day! Well good morning. Today is finally the big day. The big day. It is Saturday the Taj is open again. We got our tickets this morning. Sam was up at seven in the morning. My Dad and I we went and grabbed them and yeah. So then we had a nice leisurely breakfast. So we decided not to go right at sunset. We decided to take it a little bit easy but now we're here and really excited to go inside. Let's go in. So first impressions we've only just entered through the East Gate and we're already like wow. We haven't even seen the Taj yet but the buildings leading up to it are exquisite so I can't wait to see the Taj itself. The Taj Mahal (ताजमहल) was built by Shah Jahan as a memorial for his third wife, Mumtaz Mahal, who died giving birth to their 14th child in 1631. He wrote that the beauty of the structure made “the sun and the moon shed tears from their eyes”, and while I may not have shed a tear, it’s a sight that did not disappoint. So it is not a very long walk from the entrance to the Taj but we've been taking our time slowly meandering taking lots of family photos and selfies. So we are finally here now we're going to go drop our shoes off and finally enter the Taj Mahal (ताजमहल). Okay, so we got these fancy little shoe covers to wear. Um, once we step on to the Taj Mahal (ताजमहल). So let's put these on. So classy. Do they fit your big feet? Hahaha. Yep. They do fit but man this is just going to look really funny. There is one. They look like elf shoes. Urgh. Look at that. There is the other. Parade around in them. Tada. Show me your elf shoes? Da da dah. Elf shoes. Forward. Let's go in. We're going to cover up them crocs and socks. Crocs and socks. Crocs and socks and shoe covers. Oh la lah. Now let's show off the full outfit. Oh yeah. Sam looks like he is going skiing. I'm ready. Ready? We've only been here for 2 hours he says. Alright, let's do some thoughts from the Taj Mahal (ताजमहल). Sam has been here before. Yeah, this is my second time. Well the 1st thing that I want to talk about is uh it is so nice visiting it healthy. The last time I came here I had food poisoning and I kind of had to drag myself here on the final day that I was in Agra (आगरा). So it was really nice coming here feeling healthy and being able to just walk around and take it in slowly. That has been really nice. And it is one of the those attractions that lives up to the hype. It does. Yes. Some places you visit in person and you're like 'ugh' womp womp. Not as amazing as I would have hoped but the Taj Mahal (ताजमहल) is simply incredible and the thing that I really think is cool is that when you view it from different vantage points, up close, from the side, from behind. From inside the complex, the outside of the complex say on a rooftop. It is just incredible from just about anywhere and it is one of those sites that is just so worth visiting. So we are doing lunch with a view once again. Check it out. We've got the Taj Mahal (ताजमहल). After visiting the Taj, we exited through the South Gate and found a restaurant that boasts one of the best views in town: Saniya Palace Restaurant. The food took a long time to come and it was decent, but we were really here for the views. The danger of standing under trees. A bird just pooped in front of me. It missed me by like a centimeter or two. But anyways hello. Hello. It is day 3 in Agra (آگرہ) and today we're actually taking the night train to Varanasi. Yep. So we have all day. So yeah we're basically killing time. We did the two main things we wanted to do. Obviously to go to the Taj and we also wanted to go to Agra Fort (आगरा का किला). So today there is a couple cool things that we've got planned. We're going to be doing a nature walk. Taj Nature Walk. And it is right by the East Gate of the Taj. Yep. It was only 100 Rupees to get a ticket so that is pretty cool. And then later on today we're hoping to catch sunset from the Baby Taj (Tomb of I'timād-ud-Daulah - اعتماد الدولہ کا مقبر). So overlooking the Taj. So yeah, it should be pretty awesome. Alright, let's go enjoy the walk and avoid bird poop hopefully. So this nature walk is located just east of the Taj Mahal (ताजमहल) and that means we get some pretty cool views. And we've spotted a peacock. Hello peacock. Hello. What did we just see? We saw a peacock. Are you going to sing Katy Perry Peacock for us. No, I'm not. You keep making me try to do that. Haha. The Taj Nature Walk is one of Agra’s (आगरा) best-kept secrets and we only learned about it thanks to our homestay family. This nature walk was a stark contrast to Agra’s (آگرہ) busy streets and we hardly saw anyone there, save for a few couples enjoying the views. If you have time for it, I would suggest going in the morning when the light hits the Taj just right. It’s one of the best lookout points in Agra (आगरा). Alright, so that was a really fun walk. I think we all enjoyed it. Yeah, we had some a lot of fun making silly poses you know by the Taj and it was just really quiet and chill. And after you know a really busy day at the Taj yesterday it was nice to kind of have a relaxing moment here at the park. Later that afternoon we went to visit the Baby Taj (Tomb of I'timād-ud-Daulah - اعتماد الدولہ کا مقبر), which is a white marble mausoleum covered in semi-precious stones. This structure was built for the grandfather of Mumtaz Mahal, and she is the woman the Taj Mahal (ताजमहल) was built for. There are pigeons inside the tomb. Last afternoon in town. Sam is filming and I am interrupting his shot. Come join the frame. So we made it to the Baby Taj Mahal (Tomb of I'timād-ud-Daulah - اعتماد الدولہ کا مقبر). We're here. It is different from the Taj. How would you describe it? Oh, it is so much smaller. It is a lot smaller. Yeah, it would be worth coming here first I would say rather than what we're doing at the end. Are you feeling underwhelmed? It is a little underwhelming after you've seen the Taj to be honest. But I mean we are killing time waiting for the trains so we're lucky to have a few things left to do. Yeah, I've noticed this one has a lot of designs and geometric patterns on the exterior. It is a lot more elaborate. Yep. As opposed to the Taj Mahal (ताजमहल). That is one of the cool things. Also there is far fewer people here. So it is nice to just be able to walk around and have it more to yourself. So our last stop of the day is the Mehtab Gardens (मेहताब बाग़ - مہتاب باغ‎,) which are directly behind the Taj Mahal (ताजमहल) so you get some pretty cool views. The Taj is hiding just behind us over there. Just over there and unfortunately we can't stay until sunset when it is supposed to be spectacular. It is uh we're a couple of hours away from that but we still thought we'd come and check it out anyways. Yeah, so that is a wrap from Agra (आगरा). We've really enjoyed our time here and there is definitely a lot more to see than just the Taj and hopefully we were able to show you just a little bit of that. And yeah, next up is Varanasi so see you soon. We've got a long train ride ahead. Ciao for now. Bye. Alright guys it is our second last destination here in India. We have finally made it to Varanasi (वाराणसी) and this is our first morning exploring the ghats. Yeah and this is one of the must visit destinations that we planed in our itinerary. I visited back in 2010 and it is a fascinating place to visit. It is the kind of place where you don't really have a set schedule you just kind of wander around the ghats and take it all in. And at different times of day there is different types of things happening. So it is one of those places that you just return to all throughout the day and something fascinating is always going on here. Yeah and I mean we've been here in the morning for just maybe a little under an hour and we have seen so much already. There is people doing laundry, there is like people having their breakfast, there is goats wandering around. There is people bathing in the Ganges. People are bathing. There burning ghats are already are happening. People are being cremated basically so there is a lot going on and it is just a lot to take in so it is the kind of place where you stroll around slowly and you stop frequently. Ghats is the word used to describe the steps that lead down to the river’s edge. There are a total of 87 ghats in Varanasi (वाराणसी), some bigger than others, but we just focused on a handful, starting at Dashashwamedh Ghat (दशाश्वमेध घाट) and working our way down. Along the way we saw former palaces built by royal families, cheap guesthouses that cater to backpackers, and plenty of temples. So when we were in Agra a few days ago I overheard a few girls saying how they had been in Varanasi (وارانسی) and they refused to get any laundry done because they saw people doing laundry on the Ganges river. And I thought okay they are probably exaggerating. That doesn't actually happen. But now we're out here and we're seeing hotel bed sheets and hotel towels being washed by hand in the river and I have to say I'm kind of horrified. I probably will not be handing in any laundry while I'm here. Just a bit further downstream we came to Manikarnika Ghat (मणिकर्णिका घाट), also known as the Burning Ghat, where bodies are cremated. Hindus believe that cremation on the banks of the Ganges River can break the cycle of reincarnation, which is why many choose to die here. If you decide to visit the Burning Ghat, be aware that camera use is not allowed and you’ll have to keep your distance. As lively as the Ganges is by day, we also made time to visit by night so we could watch the Ganga Aarti ceremony. This is a fire worship ceremony that takes place at Dashashwamedh Ghat (दशाश्वमेध घाट), with lots of singing, chanting, burning candles and billowing incense. You can watch the ceremony from the steps or aboard the boats for a small fee, but either way, you’ll want to arrive early to claim a spot as it gets very busy. Okay so we made it down to the ghats. It looks like the ceremony is about to begin. But we got Sam's parents some seats up on a balcony by the temple so they're going to get great views. They're like VIP seats. We paid 50 Rupees each. 50 Rupees and we're going to run around and film like crazy. So see you in a bit. Sam are you dancing with them? (Singing and dance music) So one of my favorite things to do here in Varanasi (वाराणसी) is just wander around like go exploring through the old town is just like a labyrinth, it is like a maze. There is so much people watching. There is a lot of animals, there is a lot of cows. There is also a lot of opportunity to shop as well so I'm going to show you some of that. So I don't know if you guys can hear this but we're standing by the window here in our hotel room and the honking never ends. You know what? I would love to just get uh a thing of popcorn and sit right down here because this is like the best entertainment ever. Oh my gosh. Just outside. It is absolute madness. Like pan to this. Show what is going on. I feel like I'm slowly losing my mind. There is honking from sun up to sun down. It never ends. This is probably one of the busiest like intersection roundabouts in the city because we're really close to some of the main ghats and there is just a lot of all-kind-of-things happening here. I mean you see cows, you see people, you see autorickshaws. You see peddle rickshaws. There is vehicles. It is absolute madness. I'm going to go down on street level and capture some of that for you. Yeah, and Sam is going by himself because there is no way I'm subjecting myself to that. It is a solo mission. Solo mission. Bye. (Street noises and honking) Ah, no thank you. Oh my gosh that cow is still there. This is going to be the best timelapse ever. It has just been eating from the same thing. You seem friendly. Do you want little pets. I don't have food but I can give you little pets. Hello cow. Hello cow. Hello. Lastly, it wouldn’t have been a proper trip to Varanasi (वाराणसी) without taking a boat ride down the Ganges River. We were up before the crack of dawn to meet our boatman, and our early morning wake up call was rewarded with one of the best sunrises we saw in India. So confession time. We were the only two willing to wake up this early and get out on a boat. So I think we deserve a few brownie points for that. Yeah. Huh? Maybe even a Snickers bar. Maybe a Snickers bar. We bought a whole bunch of Snickers bars to take on the train later today. So yeah, we definitely deserve this but it is pretty special moment. Like never in my wildest dreams would I think you know the two of us would be out here in India out on the ghats in Varanasi (وارانسی) but yet here we are. It is pretty awesome huh? It is really neat no matter what time of day you come down here. There is always something going on and you know you come down at peak times you'll see a festival. Yeah. Or early in the morning or late at night. Yeah, exactly. And we've been exploring at all times of day so this has been really cool and we're just kind of wrapping things up here. We've got a train to catch to Kolkata later today. So yeah, our last time here at the ghats. Yeah it is I'm going to be a little sad to leave them actually. I know it has been a great experience. And it has been really cool uh traveling with you guys too. Yeah, well it is always special traveling with you two. I know that. Ah, it is like having two personal guides along at the same time. Haha. With a lot of knowledge. So we're wrapping things up here in Varanasi (वाराणसी) at the train station. We've done all of our train travel in India by trains so it is kind of appropriate that our very last journey to Calcutta is by train. So yeah, we're just our train has been delayed by four hours so we've just been waiting a really long time and now we're getting ready to board. Hopefully it is coming soon. Well good morning from Kolkata. We have made it to our final destination in India. Final stop. We're kind of all dropping like flies. Oh my goodness. My Mom is really sick. Yes. You've been really sick for a few days. Luckily I've been okay. Sam's okay. I got sick about five days ago and I've been okay the past few days. My Dad is kind of got a bit of a cold. He's so-so. So we're kind of just all barely hanging in there. So I went missing halfway through the Varanasi vlog so Sam continued on without me. I spent our last day in Varanasi just puking my guts out and I'm slowly on the mend but I'm still not well enough to go sightseeing today. So Sam is going to show you around Calcutta with his Dad. Yep. Which should be a fun adventure. And he's actually knocking on the door right now. So I'll let him in. So time to go sightseeing with Sam and George. We didn’t venture too far on our first day. Our hotel was located in Colootola just east of the maidan, so we mostly wandered the park on foot and watched a bit of cricket, before heading down to Victoria Memorial. So the one thing you'll notice if you're touring around Kolkata just on foot is just how popular cricket is here in this city. It is just everywhere you go, anytime there is a park or an open space you'll see a bunch of men playing cricket. So next up we're visiting Victoria Memorial Hall and to visit the garden it is like the cost of a cup of chai on a train in India. It is only 10 Rupees. So yeah, it is really to go in. If you want to go visit the museum it is 200 but we're uh a little tired today so we're just going to walk around the premises and take some shots. The Victoria Memorial was built to commemorate Queen Victoria after her passing, and it officially opened in 1921. Inside they have a collection of Indian paintings and Western paintings, as well as rare photographs, old manuscripts and coin collections. So just a short outing this morning. Yeah, we just uh got tired by the heat and humidity didn't we? It is really hot. The humidity. It was killer today. It was a lot worse than what we've been used to so it just drained us. I think it is like low 30s. Sorry low to mid 30s so yeah we're just going to head back. We're going to get some lunch and then maybe this afternoon we'll explore a bit more. Maybe by rickshaw. Yep. I am back. I feel like I'm rejoining the vlog towards the end. But I'm finally feeling well enough. I don't sound amazing but I'm not puking so bonus points. Anyways today is our last day in Kolkata. We just said goodbye to Sam's parents this morning. We're flying out tomorrow. So we're going to do some sightseeing. It is almost sunset time so we're thinking of doing a rickshaw tour around part of the city. And uh ooh in our room this is the mystery. We saw a creature scuttling across the floor. And we haven't been able to figure out if it is a gecko or a mouse. We have two pieces of evidence. We saw geckos in Sam's parents room and they were like crawling on the walls but then I also found mouse droppings underneath my pillow. So it could be either of the two creatures. Sam is not impressed in the background. He's like Rrrr. I'm hoping it is a gecko because I'm personally afraid of mice. He's hoping it is a gecko. If I find. If I found a mouse I think I'm going to freak out. Yeah, so I think I'm going to be packing the bags. Um tonight and just shaking everything out and make sure we're not taking a mouse back home to Canada because that wouldn't be good. But anyways let's go sightsee around Kolkata. With only two of us remaining, we went out for a little walk around our neighbourhood. We found some street art, took photos of the iconic yellow cabs, watched a game of cricket on the street, and then befriended a sweet dog along the way. Pup. Of course you're sweet. Every dog is sweet here. Yes, I'm just looking for food. Just looking for treats. Oooh. Look at you. You have nice eyes. (Street noises) Who thinks Sam should get one of the outfits right behind him. Yes. No. I would vote for the Aladdin pants. The Gold Aladdin pants. Burgundy shirt. Oh yeah. So visiting the Sir Stuart Hogg Market was a bit of a bust. We were basically surrounded by a group of people who just wanted to sell us stuff and take us to their shops. And I mean you do get hassled quite a bit in India but it is usually just like one or two people trailing along. Not like being encircled by men. So I think we're going to ditch the market and wander on foot. So forget shopping. We had enough of that. Change of plans. So now we're going to try and get some well maybe the best views in our neighborhood. We found a rooftop bar that is on the 9th floor. Yeah, I think it is called Blue and Beyond. And this is awesome. It is 5:20 right now and sun sets at five forty so I think we're coming at just the right time. Perfect timing. Perfect timing. Well this is a fancy hotel. I bet they don't have any mice here like in our hotel. We clearly should have stayed at the Lindsay. Now let's go to the bar. So it is a bit overcast. We didn't get a magical sunset. But we did get food. It is pretty good. We have a meze platter with pita, hummus, babaganoush and falafel. Iced tea and Sam is already digging in. It was quite overcast in Kolkata that day so we didn’t get a great sunset, but it was still a nice spot to cool off with a drink and see the city from a different vantage point. Okay so we're doing a pulled rickshaw tour. And you're already on. How do you feel? Check this out. Wow. (Street sounds) We are doing a tour by pull rickshaw because apparently these are typical of Kolkata. Yep. And Sam was very adamant about it. This was the one thing he wanted to do. And I feel pretty bad because we're these two plump foreigners. Yeah, we're a bit of a heavy load but I mean I have a lot of respect for these drivers. They work hard to earn a living. Yeah. And we're definitely paying tourist prices and we're also going to give him a tip. A really big tip. So I feel bad but I guess this is what you do in Kolkata. Alright guys that is a wrap from Kolkata. We are all packed up and ready to go. So yeah that is basically the end of our journey in India and what a journey it was. Oh my gosh like yeah. It has been a crazy month. It has been a rollercoaster ride of highs and lows but see you next time. Tata. Bye. We hope you enjoyed our India travel guide and that it gave you a good idea of attractions and things to do on your own trip. Few countries can offer the diversity of chaos and enchantment quite like India and for those seeking an adventure of a lifetime we highly suggest you visit India. If you have any other tips or suggestions for travelers journeying to India please feel free to leave those in the comment section below. Wishing you happy travels and until next time!", "text_with_breaks": "India!\n\nWhen it comes to remarkable travel adventures\nfew can top what this country has to offer.\n\nEven for the seasoned traveler India has an\nuncanny ability to dazzle, frustrate, inspire,\n\nconfound and mesmerize unlike any country\nwe've ever visited.\n\nJoin us as we journey from Delhi to Kolkata\nin this India travel guide covering everything\n\nincluding our travel experiences in each destination,\ntransportation by train, local food and unique\n\naccommodations.\n\nOur trip in India starts in Delhi before we\nhead off by train to explore Rajasthan including\n\nstops in the Golden City of Jaisalmer, the\nBlue city of Johdpur and the Pink city of\n\nJaipur.\n\nWe then head to Agra to visit the Taj Mahal\nand then take an overnight train to marvel\n\nat the ancient city of Varanasi.\n\nOur last stop is Kolkata where this great\nadventure ends.\n\nNow let's explore India together in this travel\nguide kicking things off in Delhi.\n\nWell good morning from Delhi.\n\nIt is our first day of sightseeing.\n\nSam's parents arrived last night.\n\nYeah.\n\nWe've got the full group for travels.\n\nThe squad is ready.\n\nWe're going to be doing.\n\nWe're going to be in Delhi for a couple of\ndays.\n\nYeah, just a that is how we're kicking things\noff.\n\nAnd yeah we just started by walking around\ntoday.\n\nWe're visiting the Red Fort (लाल क़िला\n- لال قلعہ‎) right now.\n\nYeah, and you know what we also have a fancy\nnew camera.\n\nWe're shooting with a Lumix.\n\nMaybe the image quality is better.\n\nI hope so.\n\nThis camera is going to be cool because we're\ngoing to be able to get a lot of slow speed\n\nfootage and we're really looking forward to\ntaking a lot of those types of shots.\n\nEspecially when we're taking our train rides.\n\nAll over India.\n\nYeah, so right now we're visiting the Red\nFort (लाल क़िला - لال قلعہ‎)\n\nand honestly this is probably going to be\na bit of a different format because we obviously\n\nwant to spend time with Sam's parents.\n\nI don't think we're going to be filming as\nmuch but we're going to show you some of the\n\nhighlights and kind of see how it works out.\n\nSo let's go tour Delhi now.\n\nThe Red Fort (लाल क़िला - لال\nقلعہ‎) turned out to be far larger than\n\nanything I was expecting.\n\nAfter purchasing our tickets, we entered through\nthe imposing Lahori Gate, then walked through\n\na bazaar, before finding ourselves in a series\nof courtyards, audience halls, and imperial\n\napartments.\n\nSo we are quickly discovering this place is\npretty amazing.\n\nAnd just to give you a little bit of background\ninformation the Red Fort (लाल क़िला\n\n- لال قلعہ‎) used to be the main\nresidence of the Emperors of the Mughal Dynasty.\n\nAnd then when the British took over this was\nturned into a fortress.\n\nUm but it amazing.\n\nIt is a huge complex and there is so many\ndifferent gates and buildings to visit once\n\nyou're inside.\n\nSo you can just walk and enjoy it at a leisurely\npace.\n\nAnd it is amazing.\n\nIt is pretty cool.\n\nAll of the walls are made of red sandstone\nand it just looks beautiful when the sunlight\n\nis hitting it.\n\nSo we're really enjoying this.\n\nThis is our first attraction of the day and\nwe're already blown away.\n\nOkay Sam so what have we just learned about\nthis place?\n\nAbout this green lawn.\n\nSo apparently back in the day this was the\narea where there were lion and tiger fights.\n\nLion and elephant fights.\n\nOh, elephant fights for the Emperor's entertainment.\n\nWell, there you go.\n\nSo that must have been quite a spectacle.\n\nI know.\n\nI couldn't imagine that happening here.\n\nNow it is like just this peaceful grounds\nand this may be where they have night performances.\n\nYeah, there is a lot of benches and we've\nseen like a evening concert advertised.\n\nSo yeah.\n\nA different type of entertainment for sure.\n\nA little bit different these days.\n\nA little milder.\n\nSlightly tamer.\n\nSo Sam you've been making lots of new friends\nin between filming.\n\nLots of new friends.\n\nWe're like b-list celebrities.\n\nJust kidding.\n\nWe've been posing with a lot of families.\n\nWe've been posing with a lot of families.\n\nWe've been meeting a lot of people.\n\nIt is cool.\n\nThere has been people traveling to Delhi from\nlike Mumbai and Kashmir and all over the place.\n\nYeah, from all over India.\n\nAll over India.\n\nSo it is cool.\n\nThere is a lot of tourists from just India\nitself.\n\nYeah.\n\nAfter wandering around the Red Fort (लाल\nक़िला - لال قلعہ‎) for\n\nan hour or so, it was time for a little break,\nso we decided to introduce my parents to their\n\nfirst cup of masala chai in India.\n\nSo we're drinking a Masala Chai.\n\nCheers.\n\nWe're taking a little break here at the fort.\n\nCheers.\n\nCheers.\n\nFrom there we went on a short tour of Old\nDelhi (पुरानी दिल्ली)‎‎\n\nduring rush hour, which in retrospect may\nnot have been the best idea.\n\nIt was a little too crowded to walk, so we\npopped into a restaurant for lunch instead.\n\nAlright, so we walked through Old Delhi (पुरानी\nदिल्ली)‎‎.\n\nWhat are the first impressions of that?\n\nVery loud.\n\nLots of traffic.\n\nLots of honking.\n\nWas it an assault on the senses?\n\nYes.\n\nYes but in a good way.\n\nYes.\n\nSam do you want to tell us what we're eating\ntoday?\n\nYeah, so we've got a nice spread of food.\n\nOver here we have Palak Paneer which is kind\nof a spinach curry with big chunks of cottage\n\ncheese.\n\nYeah.\n\nAnd over here we have our curd.\n\nYeah, I forget what that one was and then\nwe have our roti bread.\n\nNice big thick pieces of bread.\n\nAnd we're going to share everything.\n\nA feast of feasts.\n\nSo what do you think of the bread Dad?\n\nVery puffy.\n\nVery puffy.\n\nI'm looking forward to putting the spreads\non.\n\nYeah, so my turn for a bite.\n\nI'm just going to try and get a little bit\nof everything.\n\nLots of Palak Paneer.\n\nA bit of curd.\n\nOh man, that is fantastic.\n\nIt is so good.\n\nLoving this meal.\n\nEverything is so cheap so.\n\nWe're going to be feasting for a while.\n\nOkay so day two update.\n\nI guess we should explain what we did for\nthe rest of day one.\n\nSo we visited the Red Fort (लाल क़िला\n- لال قلعہ‎).\n\nWe had some tea.\n\nYeah.\n\nThen we wanted to visit Jama Masjid (जामा\nमस्जिद - جامع مسجد).\n\nThe mosque.\n\nYeah, the biggest mosque in Delhi but unfortunately\nduring the time we went it was closed to foreigners.\n\nIt was prayer time.\n\nSo we couldn't go.\n\nSo we ended up having a really good lunch\nwhich we've showed and then we went back and\n\nit was siesta time.\n\nWe were all really tired.\n\nAnd then we just had more food and more food.\n\nYes.\n\nSo today is the start of day two and our first\nstop is Humayun's Tomb (हुमायूँ\n\nका मकबरा - آرامگاه همایون).\n\nWe've just bought our tickets.\n\nIt was 500 rupees.\n\nYeah, 500 each.\n\nYeah, and it looks amazing already so we're\ngoing to start touring.\n\nExciting.\n\nSo Sam you've been to Delhi before but this\nis one attraction you completely missed.\n\nYeah, the last time I was in Delhi I had a\nhorrific case of food poisoning so I didn't\n\nget to do this place.\n\nSo this is like a brand new experience for\nme.\n\nIt is really cool.\n\nWhat do you think of it?\n\nIt kind of reminds me a little bit of a mini\nTaj Mahal.\n\nYeah.\n\nAnd now that Sam mentions that Humayun's Tomb\n(हुमायूँ का मकबरा\n\n- آرامگاه همایون) is actually\nbelieved to be a precursor to the Taj Mahal\n\nwhich would come 60 years later.\n\nSo there are some architectural similarities.\n\nBut I mean we'll decide that for sure once\nwe get to Agra.\n\nAfter visiting Humayun’s Tomb (हुमायूँ\nका मकबरा - آرامگاه همایون),\n\nwe took two cycle rickshaws over to the Lodi\nGardens.\n\nIt was getting close to lunch hour, so first\nwe stopped at “Lodi - The Garden Restaurant”\n\nwhere we had a really nice meal in an outdoor\nsetting.\n\nFrom there we were just a few steps away from\nthe actual gardens, which proved to be a popular\n\nspot on the weekend.\n\nSo it is a beautiful Sunday afternoon and\nwe have finally made it to the Lodi Gardens.\n\nAnd it is such a lively place.\n\nThere is so many families having picnics and\ncouples wandering around.\n\nCouples wandering around.\n\nThere is people playing cricket, badminton\nand just enjoying being out with family and\n\nfriends.\n\nIt is just a cool environment.\n\nLike just it is packed.\n\nPacked with people.\n\nYet it is big enough that you feel like you\nstill get some of your own pockets of space.\n\nThe Gardens are named after the Lodhi Dynasty,\nwho ruled parts of northern India from the\n\nmid 15th century to the early 16th century,\nbefore the rise of the Mughal Empire.\n\nThe gardens contain various tombs and mosques,\nand it’s a very tranquil setting in what\n\ncan otherwise be a very chaotic city.\n\nWell good morning.\n\nIt is day three here in Delhi ((दिल्ली\nਿਦੱਲੀ)) and this morning we're back\n\nat Jama Masjid . We came early before prayer\nso that we're able to visit.\n\nSo yeah, we're going one of the minarets because\napparently you get some really cool views\n\nof Delhi (दिल्ली ਿਦੱਲੀ).\n\nAnd today is actually our last day in the\ncity so we're just sightseeing in the morning\n\nand then later this afternoon we're going\nto be catching the train over to the desert\n\nto Jaisalmer.\n\nSo that is exciting.\n\nAnd so begins the accent up the tower.\n\nAlright Sam so we climbed the tower.\n\nWhat did you think?\n\nWe it is our morning exercise today.\n\nIt sure was.\n\nWe had a big breakfast so that was a good\nexercise for sure.\n\nUh, I thought it was actually pretty easy\nto climb up.\n\nLike the steps were not difficult.\n\nSome other towers I've climbed up before have\nbeen really tricky in terms of the stepping.\n\nSo that was fine but when you get to the top\nif you're afraid of heights like we are it\n\nis a bit intimidating but it is also amazing.\n\nSo I think it is worth just getting over it\nand going up and getting a view.\n\nBut it can get a little crowded up there so\nwe headed down quite quickly after reaching\n\nthe top.\n\nYeah, so you've got the tower over here and\nthere is only one staircase going up and down\n\nso you're basically competing with people.\n\nYeah.\n\nAnd like kind of having to press your body\nagainst the wall.\n\nSo a little bit stressful I would say.\n\nI wouldn't call it an easy climb.\n\nLike most structures in Old Delhi (पुरानी\nदिल्ली)‎‎, Jama Masjid (जामा\n\nमस्जिद - جامع مسجد) is\nmade of red sandstone and white marble, and\n\nit also happens to be one of the largest mosques\nin all of India.\n\nSo we're at the train station here in Delhi\n(दिल्ली ਿਦੱਲੀ) and that\n\nmeans we are wrapping up the trip here.\n\nWhat an adventure.\n\nSo yeah that is it for our time in Delhi.\n\nThat was an assault on the senses.\n\nOh yes.\n\nDelhi is a very chaotic but yet exciting city\nand there is a lot to do but it is the kind\n\nof place where once you've seen a few attractions\nand you're ready to move on yeah.\n\nYeah, it is time to move on.\n\nAnd we are moving on.\n\nWhere are we off to next?\n\nWe're off to Jaisalmer in Rajasthan.\n\nSo this is somewhere I've been before.\n\nI'm so excited to be going there.\n\nSo stay tuned for those adventures.\n\nWe've got a lot more destinations in India\nto come.\n\nBye!\n\nOur first India train ride was a long overnight\njourney from Delhi to Jaisalmer.\n\nThe station was quite busy with passengers\ncoming and going, so it was a little tricky\n\nto navigate.\n\nWe also somehow managed to print a booking\nconfirmation that didn’t show our seat numbers,\n\nso that added another layer of confusion once\nour train pulled into the station.\n\nWell we are finally on a moving train.\n\nI would say that was very very very stressful.\n\nIt took stress to a whole new level.\n\nYeah, we kind of made a mistake.\n\nWe booked our tickets like 3 months ago and\nwe forgot to update our tickets to make sure\n\nwhat our seats were.\n\nWe just printed off these tickets saying oh\nyeah we've got our confirmation and we've\n\ngot our seat numbers.\n\nBut we didn't get our seat numbers so we got\non the wrong train and we didn't know where\n\nto sit.\n\nIt took us a long time to sit down and then\nfinally uh we eventually did sit down and\n\nit wasn't the right place.\n\nIt has been a long day but the cool thing\nis we're going to wake up in the morning and\n\nwe'll still have like I don't know five or\nsix hours of our journey left.\n\nSo we'll be showing you a lot more scenery\nand we'll be giving you a room tour then.\n\nFor this leg of our travels we booked seats\nin AC1 which is a first class 4-berth cabin.\n\nNo meals were included in the price of our\nticket, but thankfully there were lots of\n\nvendors coming by selling things like chai,\nchips, and cookies, so we made the most of\n\nthat.\n\nThank you Sir.\n\nThank you.\n\nSo Sam what did you get from the Chai Wallah\n(चायवाला)?\n\nWell, the only thing that he sells is chai\nso we're going to have chai (मसाला\n\nचाय).\n\nWhat do you think Dad?\n\nYes.\n\nCheers.\n\nCheers to chai (मसाला चाय).\n\nCheers to chai.\n\nAnd it was only 10 Rupees.\n\nYeah.\n\nWhich is like oh my gosh I don't even know\nwhat that is.\n\nIt is like less than 20 cents for sure.\n\n15 cents.\n\nThat is one of the deals.\n\nI'm having trouble doing math.\n\nI'm tired.\n\nMore snacks.\n\nSandwich.\n\nI'm hoping for peanuts.\n\n200.\n\n200.\n\nThere you go.\n\nHaha.\n\nAlright Sam you want to show us the spoils?\n\nOkay, so I'm going to show you what we got\nfor 300 Rupees. 200 Rupees. 200 sorry.\n\nSo three sandwiches.\n\n3 sandwiches.\n\nWhat kind of sandwiches?\n\nI think cheese and maybe tomato.\n\nCheese and something else.\n\nSo we've got these.\n\nCookies.\n\nTwo cookies.\n\nPeanuts and chips.\n\nWoah!\n\nSo we paid less than about 3 US bucks for\nthat.\n\nSo I'd say that is decent value.\n\nHaha.\n\nWe don't know if we're getting fed or not\nso this will last us until the morning.\n\nSam is enjoying a mystery ingredient sandwich.\n\nIt looks like I have no idea.\n\nWhat does it look like?\n\nI thought it was cheese like processed cheese.\n\nBut it is not.\n\nIt has got white bread.\n\nI honestly have no idea I just know it is\nwhite bread.\n\nThe only thing that is identifiable is the\nwhite bread.\n\nExactly.\n\nWhite bread.\n\nI'm so hungry I don't care.\n\nWell good morning we survived our first night\non an Indian train.\n\nI actually slept pretty well.\n\nI was really really tired after yesterday.\n\nIt was just such a busy day.\n\nSo yeah, now it is morning.\n\nIt is about eight thirty.\n\nUm, we're already in the desert so the landscape\nhas changed.\n\nIt is more like dry and arid.\n\nThe earth is red and we've had some breakfast.\n\nWe've had some chai and we've also ordered\nsome mains so that should be coming soon.\n\nSo what is going on?\n\nBreakfast time.\n\nThank you Sir.\n\nThank you very much.\n\nThe big unveil.\n\nWe are having toast.\n\nAnd more toast.\n\nAnd more toast.\n\nFour pieces of toast.\n\nWith jam with ketchup.\n\nAnd uh vegetarian fried vegetable ball.\n\nBatter ball?\n\nHahaha.\n\nWe don't know what this is called.\n\nBut we'll eat it.\n\nOkay, I have no idea if I'm doing this right\nbut I'm going to make a sandwich here.\n\nLook at that.\n\nNo ketchup for you Sam?\n\nNo.\n\nHere Deb.\n\nHow is it?\n\nDo you want some too?\n\nIt is not bad.\n\nNot bad?\n\nTaste it.\n\nBut not amazing?\n\nYeah, I wouldn't call it amazing but I am\nhungry in the morning.\n\nI'll eat it.\n\nSo we've had so many chai that we've built\nup a tower.\n\nA tower of chai and we've got 4 more coming\nhere.\n\nThank you.\n\nThank you very much.\n\nIt is time for a skill testing question.\n\nHow many cups of chai did we have for breakfast?\n\nComfy over there?\n\nIf we can offer one tip regarding train travel\nin India, it would be to book your tickets\n\nwell in advance.\n\nWe booked ours several months ahead and struggled\nto get seats together in some of our later\n\njourneys.\n\nThere is a tourist quota of tickets that you\ncan book in person, but the larger the group,\n\nthe harder it’ll be to get on your desired\ntrain, so plan ahead.\n\nWhat are you doing Sam?\n\nJust cleaning the windows.\n\nSo we can film a little better.\n\nThis is what we've got from the window so\nfar.\n\nOh hahaha man.\n\nThis is the first class cabin.\n\nYeah.\n\nAnd now I'm drying it off with my hand towel\nthat they gave us.\n\nDeciphering the various train classes in India\ncan be a little tricky since there are as\n\nmany as 8 seat and sleeper classes.\n\nJust remember that AC1 and AC2 classes will\noffer the most comfort, but if you’re on\n\na real budget the sleeper class is the cheapest\nand most adventurous way to travel.\n\nWell well we've almost arrived.\n\nI'd say.\n\nWe have almost arrived.\n\nYeah.\n\nWe had a second nap after breakfast so I'm\nstill a little like arrggghh\n\ndrowsy.\n\nBut anyways we're going to give you guys the\ngrand room tour.\n\nSo for this journey we booked 1st class AC\napparently that means aircabin.\n\nAnd this is what it looks like.\n\nAnd the noise you hear from above that is\nthe AC.\n\nYeah so.\n\nThe fans are pretty loud.\n\nYes they are.\n\nBasically you've got four bunks.\n\nYou have a door and the other classes only\nhave a curtain for privacy.\n\nRight.\n\nAnd the door is actually of the sliding variety.\n\nSo haha.\n\nAnyways I slept up top, Sam slept on the other\nside.\n\nSo you're given bedding.\n\nYou're given like what two sheets?\n\nA towel and a warm blanket.\n\nBlanket and a pillow.\n\nRight.\n\nAnd then you can buy breakfast in the morning.\n\nThere is people who walk by offering chai\nand snacks and sandwiches.\n\nSo yeah and we also get to enjoy the views.\n\nYeah.\n\nAnd so it is four people per cabin.\n\n4 people per cabin.\n\nSo yeah we're very much out in the desert\nat this point.\n\nYeah, so for the next train journeys we're\nalso going to be doing second class and third\n\nclass because that is all that was available\nfor some routes.\n\nBut yeah, this is living it up on an Indian\ntrain (भारतीय रेल) people.\n\nWe have arrived let's go find transportation.\n\nThat is my update.\n\nSo this is a pleasant surprise.\n\nWe just exited the station thinking we'd have\nto find transportation but the hotel actually\n\nsent a free shuttle.\n\nSo it is all sorted and it is free.\n\nYou've gotta like that.\n\nWell guys the journey was worth it.\n\nIt was long, it was tiring but we finally\narrived in Jaisalmer (जैसलमेर).\n\nOur hotel is amazing.\n\nSo that is going to be a separate vlog.\n\nYeah.\n\nWe'll give you a proper hotel tour.\n\nBut yeah, we're happy to be here.\n\nWe are.\n\nIt has been a really long journey.\n\nAnd it is one of those things you so appreciate\nbeing there after such a long journey.\n\nHaha.\n\nAnyways we need food and we need sleep.\n\nI can't even speak properly.\n\nWe'll see you later.\n\nCiao.\n\nBye.\n\nAfter an 18 hour overnight train ride from\nDelhi, we finally reached Jaisalmer (जैसलमेर),\n\na city of yellow sandstone that lies in the\nmiddle of the Thar Desert (लाइक,कमेंट\n\nव सब्सक्राइब करे).\n\nThis proved to be my favourite stop of our\nmonth long adventure in India; now let me\n\ntake you on a tour and show you why.\n\nWell good morning from Jaisalmer (जैसलमेर).\n\nWe have finally found a quiet little spot\nin this maze of a fort (जैसलमेर\n\nफोर्ट).\n\nConfession time.\n\nWe've tried like several intros but there\nhas been a lot of beeping.\n\nIt is so loud.\n\nUm but yeah we're exploring the main attraction\ntoday which is the fort and it amazing.\n\nI can see why this city is called the Golden\nCity of India.\n\nJust the yellow sandstone glows in the sun.\n\nIt is beautiful so we finally made it inside\nthe fort (जैसलमेर फोर्ट).\n\nIt is a huge maze of hills going up and down\nand little alleys.\n\nYeah.\n\nWe're just going to spend the morning exploring\nand seeing what we find here.\n\nYeah, it is incredible and something to keep\nin mind is that it is a living fort (जैसलमेर\n\nफोर्ट) meaning that there is merchants,\nthere is hotels, there is restaurants and\n\nyou can visit anytime of day.\n\nShopping time.\n\nWe all know how much Sam enjoys shopping.\n\nYou know what?\n\nWhen in India I think it is pretty cool.\n\nWith all of the different colors.\n\nWe're actually going to get some stuff for\nour future house.\n\nWe've been saying that a lot lately but it\nis true.\n\nWith so much colour all around us, it wasn’t\nlong before we were lured into a shop and\n\nfound ourselves picking out souvenirs in the\nform of wall hangings, pillow cases, and a\n\nsmall painting or two.\n\nOur luggage gained an extra couple of pounds\nin this city alone.\n\nSam I think we found the shirt for you?\n\nI think we have.\n\nCan you guess which one it is?\n\nHahaha.\n\nAmongst those four.\n\nThat one right there.\n\nMr Mustache.\n\nAnd the sunglasses.\n\nThat is totally me.\n\nAre you going to start wearing a turban Sam?\n\nUh, I don't know about that.\n\nYou know what?\n\nI have rocked a mustache with glasses before.\n\nAnd you've got the red hat so it kind of works.\n\nIt kind of works.\n\nI got excited thinking these were turbans\nand maybe we could get Sam one but I think\n\nthey're just scarves.\n\nAlthough I guess you could use a scarf and\nturn it into a turban.\n\nThere are so many shops here that we just\nkeep walking five or ten meters and then popping\n\ninto a new store.\n\nIt is just there are so many colors and beads\nand sequins.\n\nSo let's go see what we can get.\n\nWe are shopping for home decor.\n\nWhat did you find Sam?\n\nLook at this.\n\nThere are all kinds of different elephants.\n\nAn elephant pillow case.\n\nBut look down here and you see a whole bunch\nmore.\n\nI know.\n\nI think we're going to pick up a couple.\n\nYou're going to get a couple.\n\nMaybe.\n\nBut it wasn’t all shopping in Jaisalmer\n(जैसलमेर).\n\nWe also made time to do a bit of sightseeing\ninside the fort, and one of the main attractions\n\nhere are the Jain Temples (जैन धर्म).\n\nWe just bought tickets to visit one of the\nJain Temples (जैन धर्म) here\n\ninside the fort.\n\nAnd it is beautiful.\n\nLike the carvings are so intricate and there\nis such attention to detail it is amazing.\n\nWhat do you think?\n\nI think this is pretty amazing.\n\nI did visit some Jain Temples the last time\nI was in Jaisalmer (जैसलमेर)\n\nbut they were out in the desert and this one\nhere is even more impressive I have to say.\n\nAnother thing we’d recommend doing in Jaisalmer\n(जैसलमेर) is having dinner on\n\na rooftop restaurant while the sun sets.\n\nThere are plenty of restaurants scattered\nacross the city and the views you get as the\n\nsun goes down are amazing.\n\nWe chose one at random and it included a live\nmusic performance.\n\nSo this afternoon we are catching the sunset\non a rooftop terrace.\n\nWe're at the Jaisalmer Oasis restaurant.\n\nYeah, and I mean we're at basically the top\nlevel of the fort at the top level of a restaurant.\n\nSo we are getting some of the best views in\nthe entire city.\n\nWe almost basically have like 360 degree views\nof the city.\n\nSo it is incredible here.\n\nWe're just waiting for our pizzas to come.\n\nYeah.\n\nSo we have a view of the Jain temples we visited\nearlier this morning and you can also see\n\na few different rooftop restaurants off in\nthe distance.\n\n(Singing and accordion)\n\nIt is very easy to get lost inside the fort\nat night.\n\nOnce the lights go out but we finally found\nour way out after wandering in circles for\n\na bit.\n\nAnd now we're going to get some transportation\nand head back to the hotel for some rest.\n\n(Tuk-tuk sounds)\n\nThe following day was all about visiting the\nThar Desert (लाइक,कमेंट\n\nव सब्सक्राइब करे)\non an afternoon camel trek.\n\nIt was a nice change of pace from the city,\nand we got to enjoy a traditional meal cooked\n\nover a campfire.\n\nSo we are currently visiting a Rajasthani\nstyle village.\n\nOur guide is waiting for us in the truck and\nmy plan is to befriend all the goats.\n\nThere are so many goats wandering around here.\n\nWell the camel adventures are about to begin.\n\nWe have arrived in the desert.\n\nWe probably drove for 30 or 40 minutes.\n\nCheck out the camels.\n\nWe're going to be picking out a companion.\n\nHopefully a friendly one who doesn't spit\nin my face.\n\nCamel adventure.\n\nCamel adventure.\n\nCamel Safari.\n\nYeah.\n\nAnd this is like a blast from the past because\nthe last time I was in Jaisalmer (जैसलमेर)\n\nI did like a four day camel safari.\n\nSo we're just doing a short little ride this\nafternoon but I can't wait to do it.\n\nRiding camels is pretty fun.\n\nWoop woop.\n\nI know how to do this.\n\nOkay Sam show us how it is done.\n\nHaha.\n\nAlright, there is nothing particularly graceful.\n\nYou just hop on it.\n\nOne leg over the other.\n\nAnd it rises up.\n\nWhere do I hold?\n\nOh okay.\n\nYes.\n\nOkay.\n\nGood.\n\nOkay.\n\nThe camel is squeaking.\n\nHold where?\n\nThere.\n\nOooh.\n\nWow.\n\nHello friend.\n\nThis is my camel.\n\nHello camel.\n\nYes.\n\nSo the first and last time I rode a camel\nwas in Jordan a few years ago.\n\nAnd for some reason I remembered camels being\na lot shorter.\n\nThe one I'm on right now seems really tall\nand really large and it feels like I'm really\n\nfar away from the ground.\n\nBut we're going.\n\nWe've got a caravan of five and we're on our\nway.\n\nWhat are we inspecting Sam?\n\nDid you rip your pants?\n\n(Gypsy dancing and singing)\n\nHaha.\n\nSo Sam update from the desert?\n\nUpdate.\n\nYou were just getting some sunset shots.\n\nYeah.\n\nAnd we're waiting for dinner.\n\nWhich is over there.\n\nIt is cooking.\n\nIt is cooking right before us.\n\nIt is cooking.\n\nSo making chai?\n\nYeah.\n\nChai with like sugar.\n\nSure.\n\nSugar sounds good.\n\nNo sugar no chai.\n\nHaha.\n\nDo dah doo.\n\nHaha.\n\nTrumpet chips.\n\nThe next morning we went back to the fort\nbecause we just couldn’t stay away.\n\nI visited the Jaisalmer Fort Palace Museum\n& Heritage Center, while Sam and his mom picked\n\nup a few additional souvenirs for family back\nhome.\n\nSo right now we're heading to Gadisar Lake\n(गाडिसर झील).\n\nApparently it is great place to watch sunset\nand also if you want to do a boat tour over\n\nthe lake that is another possibility.\n\nI have to say it has been so worth it coming\nhere for sunset.\n\nLike this has just been incredible.\n\nThe only other country that I've ever been\nto that sunsets as spectacular as in India\n\nhas been in South Africa.\n\nAnd you just see like this golden orb come\nevery single day for sunrise and then again\n\nfor sunset.\n\nIt is just unbelievable.\n\nWell well we are back at the train station\nand that means the Jaisalmer train diaries\n\nare over.\n\nNext destination.\n\nNext destination is Jodhpur and that is a\nshort ride compared to this past one.\n\nOh yes.\n\n18 hours versus 5.\n\nSo we just got an evening train ride.\n\nWe're leaving here around five and we should\nbe arriving around ten thirty.\n\nWoop woop.\n\nAlright guys, hello from Jodhpur (जोधपुर).\n\nIt is time for another hotel tour.\n\nWe have been staying in a haveli (हवेली)\nin Jodhpur (जोधपुर) for the last\n\n3 nights.\n\nAnd it is a pretty cool place.\n\nLike we mentioned in one of our earlier videos\na haveli (حویلی) is kind of like an old\n\nstyle home or an old style mansion that has\nbeen turned into a hotel.\n\nSo the architecture is very typical and the\nplace itself is kind of like a maze.\n\nIt is really quirky.\n\nIt is not your typical hotel.\n\nSo we're going to show you how you get in.\n\nThen we're going to give you a room tour.\n\nAnd afterwards we're going to show you the\nrooftop because you get some amazing views\n\nof the whole city.\n\nSo let's go find Sam and let's get started.\n\nAlright, so we have found Sammy boy.\n\nHere I am.\n\nDo you want to lead us in.\n\nLet's go take the grand tour.\n\nThe grand tour.\n\nOkay.\n\nWe're going to follow your footsteps.\n\nSo the thing I find really interesting is\nthat we have to go past people's homes.\n\nAnd sometimes their doors are open so we like\ncan peak in.\n\nLook at the shoes.\n\nYou can see the shoes.\n\nAnd then the door.\n\nAnd look you can see there about like 3 inches.\n\nI don't know why I'm whispering.\n\nHaha.\n\nIn case the neighbors are listening.\n\nSo there is another door.\n\nSomeone's home.\n\nAnd we go up these steps.\n\nAlright still going into the haveli (हवेली).\n\nIt is a bit of a long walk from the gate.\n\nBut check out this art.\n\nSome hand painted art.\n\nElephants.\n\nHow cool is that?\n\nAnyways let's keep going.\n\nMore stairs.\n\nA bit of a workout.\n\nGetting to this place.\n\nOh and guys you seriously need to watch your\nhead.\n\nThis is not for people if you're tall.\n\nI just hit my head.\n\nAgain.\n\nWhile I said that.\n\nAfter saying that.\n\nThat wasn't even an accident.\n\nSam is out there not following his own advice.\n\nHaha.\n\nIt is not easy being a cameraman.\n\nSo 360 of the main courtyard.\n\nThis is also where you have the reception\nto check-in.\n\nBut let's go find Sam.\n\nSo from the courtyard we take this random\nlittle hall.\n\nMore artwork.\n\nMore elephants.\n\nAnd we have another courtyard.\n\nAnd we have Sam's Dad.\n\nHello Sam's Dad.\n\nHaha.\n\nAnd more stairs.\n\nWe have more stairs.\n\nSo we continue to climb up.\n\nAlright, more stairs.\n\nLet's do it.\n\nAnd we're going to be going up yonder.\n\nAnd now we're going to show you the views\nyou get from the rooftop terrace.\n\nLet me find the keys.\n\nIt is a funny little key.\n\nAnd a bit of a giant lock.\n\n(Knocking sounds)\n\nNo need to knock.\n\nI already know you're there.\n\nCome on in.\n\nSo now it is time for the grand room tour.\n\nLet's keep the sun out because it is really\nhot.\n\nUm, so yeah basically this is it.\n\nLet me lock the door so nobody comes in.\n\nBasically this is it and what I do like about\nthis room are the paintings on the walls.\n\nLike you have these really cool scenes.\n\nI know.\n\nRight by our deodorant.\n\nOh okay.\n\nUp there.\n\nLet's stop focussing on the deodorant.\n\nHaha.\n\nUm, and we have a bed that is like on this\nlow to the ground platform.\n\nYeah.\n\nMattress.\n\nIt is basically almost on the ground.\n\nSo yeah.\n\nYeah.\n\nI also like the little details they have all\nalong the top of the wall.\n\nOn the ceiling.\n\nYeah, so it is pretty cool.\n\nWe have a big rug.\n\nYeah, and like consistent with the rest of\nthe places we've stayed at the ceilings are\n\nreally high up there.\n\nHigh ceilings.\n\nYeah.\n\nThey have cool wooden furniture on this side.\n\nYeah, and some of these havelis (हवेली)\nare like hundreds of years old.\n\nYeah.\n\nLike some of them over 500 years old.\n\nYeah, I don't know how old this one is.\n\nYeah.\n\nIt is part of the mystery.\n\nYeah.\n\nBut some of them are just like ancient.\n\nAnd you see that with the you know with just\nthe way they're built on the outside.\n\nIt is unbelievable that they're still standing.\n\nYeah, and yeah it is just bright colors everywhere.\n\nLike even on the pillows you've got like hot\npink and reds.\n\nUm, okay but the best part the best part is\nthe view.\n\nHello.\n\nHaha.\n\nThe best part is definitely the view.\n\nWe paid for a castle view and that means we\nget to see the fortress.\n\nThe big unveil.\n\nTada.\n\nTada.\n\nDah dah dah.\n\nNot too shabby guys.\n\nHuh?\n\nThat is castleview.\n\nAnd that is just the right time of day.\n\nWe're filming this in the afternoon when the\nsun is hitting it just perfectly.\n\nAnd we almost forgot.\n\nHaha.\n\nI suppose we should show you the bathroom.\n\nI don't really like it.\n\nIt is a little yucky and it is small and it\nis dark but let's go so you know what you're\n\ngetting yourself in to.\n\nYeah.\n\nSo again if you're tall watch your head because\nSam keeps bumping himself.\n\nYeah.\n\nIf I'm not concussed then I don't know what\nis going on because I've bumped my head probably\n\nat least I don't even know how many times\nnow.\n\n10 times at least?\n\nSo that is the heater.\n\nThe heater.\n\nGotta flick it on with a switch.\n\nWe've got a shower.\n\nThat is the switch that flicks it on.\n\nWe've got a shower up there.\n\nWe have a tiny little sink where you can barely\nwash your hands.\n\nYep.\n\nAnd a dirty mirror.\n\nUrggh.\n\nSo yeah, the bathroom is not the amazing part.\n\nBut yeah that is the room so now time for\nsome concluding thoughts after 3 nights here.\n\nTime for thoughts from a fancy chair.\n\nYeah, so final thoughts about staying in a\nhaveli (حویلی) here in Jodhpur (जोधपुर).\n\nSo yeah, highly recommend it.\n\nIt is one of those unique kind of accommodations\nthat you can only find in very specific locations.\n\nWhenever you have a chance to stay in a place\nwith this much character I absolutely recommend\n\nit.\n\nUm, in terms of the place that we're staying\nin itself the stay was okay.\n\nYeah, not amazing.\n\nThere was some just basic things that weren't\nreally met.\n\nLike we kept having to ask for toilet paper,\nfor towels, for soap.\n\nFor bedsheets and things like that.\n\nYeah.\n\nThey kind of just didn't really prepare the\nroom perfectly.\n\nI would agree.\n\nLike I would say the service has not been\namazing but it is kind of like a quirky property\n\nso that is why we wanted to showcase it.\n\nAnd also it gives you guys an idea of what\nhavelis (हवेली) are like because\n\na lot of them have a similar layout.\n\nSo I would say do stay in a haveli (हवेली)\nbut you don't necessarily have to book the\n\nsame one.\n\nYou've got tonnes of options here.\n\nTonnes of havelis (حویلی) and a lot of\nthem have character and charm.\n\nSo do your research and pick one that is within\nyour budget.\n\nYeah, so that is it from Jodhpur (जोधपुर),\nRajasthan, India.\n\nTime to send you out the door.\n\nOff we go.\n\nOff we go.\n\nWell good morning from yet another destination\nin India.\n\nToday we are exploring Jodhpur (जोधपुर)\nand we're actually going to have two whole\n\ndays here.\n\nSo pretty pumped about that.\n\nYeah, it is called the Blue City and for very\ngood reason.\n\nWe'll be showing you that shortly.\n\nAnd yeah we can't wait to travel around here.\n\nThis is like an essential stop in Rajasthan\n(राजस्थान ਰਾਜਸਥਾਨ).\n\nAnd you know what is pretty funny?\n\nWe're both wearing blue.\n\nThat wasn't actually planned.\n\nOh it totally was.\n\nWearing blue in the blue city.\n\nLet's get started.\n\nOur first stop in Jodhpur (जोधपुर)\nwas Mehrangarh Fort (मेहरानगढ़\n\nका दुर्ग), which is one of the\nbiggest forts in India.\n\nThe fort sits on a rocky hill overlooking\nthe city and it pretty much dominates the\n\nskyline with its imposing walls.\n\nAdmission to the fort itself is free, but\nif you’ve come all the way here, you’ll\n\nwant to pay the admission to visit the palaces\nwhich now act as a museum.\n\nSo we've just arrived from Jaisalmer where\nwe visited another fort but that one was a\n\nliving fort where you have hotels and restaurants\nand temples and shops and people will actually\n\nhave homes in there.\n\nThis wasn't doesn't feel like so much like\na living fort.\n\nIt feels a bit more historic.\n\nThere is actually hardly any tourists there.\n\nMaybe it is because we're a bit early.\n\nBut yeah, it is a pretty cool place.\n\nIt is massive.\n\nSo I'm really looking forward to getting deep\ninto the fort and seeing what it is all about.\n\nAlright, so it was a bit of a slow accent\nto the top.\n\nIt was.\n\nBut we made it.\n\nIt is a really odd day.\n\nA few beads of sweat.\n\nI think a little tip would be to come a bit\nearlier than we did.\n\nWe had a late start but man this is amazing.\n\nThe views from this fort (मेहरानगढ़\nका दुर्ग) are just like surreal.\n\nI've actually never seen a city quite like\nthis from high atop.\n\nI mean from a high vantage point.\n\nThis is just this fort is incredible and it\nis the kind of place that if you visit it\n\nis going to take hours to explore.\n\nIt is not one of those like half an hour attractions.\n\nYou can literally spend a half or even a full\nday here.\n\nThere is just so much to see and do.\n\nAnd it is not as touristy as some other forts\neither in India.\n\nYou can walk around some different sections\nand you don't notice that many tourists walking\n\naround.\n\nWithin the fort (मेहरानगढ़\nका दुर्ग) you can also visit\n\nthe ramparts, see the old cannons, and get\nsome overhead views of the city which will\n\nquickly help you realize why Jodhpur (जोधपुर)\nis nicknamed the Blue City.\n\nThere’s also a nice cafe where you can enjoy\na samosa or two.\n\n(Traditional Indian Music)\n\nAlright guys, so it is about 2pm would you\nsay?\n\nYeah.\n\nSo that means we've been wandering around\nthe fort for almost 3 hours?\n\nOver.\n\nOver 3 hours.\n\nOver 3.\n\nIt has been a long outing.\n\nWe had to stop for food and drink.\n\nAnd if you're going to visit the fort you\nshould budget that amount of time because\n\nthere is just so much to do and if it does\nget hot you're going to want to cool off.\n\nYeah, it is massive and I mean it is on a\nbit of a steep incline so you're going to\n\nneed breaks along the way.\n\nBut yeah the views are cool.\n\nSam went shopping.\n\nLet's get Sam on camera.\n\nOkay Sam, so let's see.\n\nWhat did you get?\n\nWhat did you get?\n\nI've been wanting to get these for a long\ntime.\n\nPuppets.\n\nPuppets.\n\nMatching puppets.\n\nAlright.\n\nI bought one of these for my parents like\n8 or 7 years ago.\n\nAnd now these are for us.\n\nThis is for our future home.\n\nSam is thinking becoming a puppeteer.\n\nYep.\n\nA professional puppeteer.\n\nExactly.\n\nAnd what else did you get?\n\nTraining hard for that.\n\nOkay.\n\nWatching YouTube tutorials about puppeteering.\n\nAnd this is the last thing.\n\nI walked into the store and saw this really\ncool polo shirt.\n\nIt is my new supper shirt.\n\nJodhpur (जोधपुर).\n\nFancy dining wear.\n\nFancy.\n\nIt does look really nice.\n\nAre you going to show us your face?\n\nLet's see your excited face.\n\nThat is your excited face?\n\nOkay.\n\nBye.\n\nBye.\n\nSo the best thing about the place where we're\ncurrently staying would have to be the views.\n\nAnd the sun is starting to set.\n\nYou can see the fort back there.\n\nAnd our hotel also has a whole bunch of terraces\nwhere you can hangout, have a drink, read\n\na book and yeah just watch the sunset.\n\nCheck this out.\n\nWhat?\n\nSo for a little change of scenery we are trading\nthe views from our hotel and we came over\n\nto Castle Rock Hotel and Restaurant.\n\nYeah.\n\nAnd the place really lives up to its name.\n\nIt may have the best views of the fort in\nthe city.\n\nI can't confirm that but so far that is definitely\nour experience.\n\nCheck it out.\n\nWell good morning from Jodhpur (जोधपुर).\n\nIt is day two in the blue city and of course\nSam is wearing blue again.\n\nHow appropriate.\n\nDressed for the occasion.\n\nSo yeah, today is going to be a fun day.\n\nI think we're just going to have a really\nkind of chill day.\n\nWe're going to wander around the blue part\nof the city.\n\nWe're going to visit a clock tower (Ghanta\nGhar) and then maybe check out the market.\n\nAnd then have some lunch.\n\nLunch.\n\nLunch with a view.\n\nThat is the plan.\n\nThat is the plan.\n\nHello puppy.\n\nAre you sleeping in a tuk-tuk?\n\nYes, you are sleeping in a tuk-tuk.\n\nAre you supposed to be in there puppy?\n\nYes.\n\nSo right now we have ended up at the Sardar\nMarket (सरदार बाजार) just\n\naround the clock tower (Ghanta Ghar).\n\nAnd I would say this is both a local market\nand a tourist market.\n\nYou can get produce and like everyday things.\n\nYeah, you see a lot of everyday like market\nstalls but you also see some more ones that\n\nare geared for tourists such as the ones where\nyou can souvenirs, carpets and saris.\n\nThings like that.\n\nYeah.\n\nBut yeah, it is a busy market but we came\nearly in the morning and it was kind of cool\n\nbecause we got to see how all of these different\nvendors were setting up their shops and as\n\nwe walked around it started to definitely\nget a little busier.\n\nWe're going to take a little break after visiting\nthe market and walking around the city.\n\nSo we found a restaurant called Indique.\n\nIt is supposed to be one of the highest rated\nin the whole city so we're treating ourselves\n\nto a nice little splurge meal.\n\nI got myself a saffron lassi.\n\nLook at the color.\n\nIt is a bright yellow.\n\nStir it around.\n\nAnd I've only had saffron in savory dishes.\n\nThis one is going to be sweet.\n\nMmm.\n\nIt is really good.\n\nSo it is my turn.\n\nI'm trying the salty lassi here.\n\nSalted lassi.\n\nOh wow.\n\nYeah, that is definitely salty.\n\nSo when you get lassis in India you can choose\nbetween salted, sweet and other kinds with\n\ndifferent fruits.\n\nSo the salted one is really good.\n\nThat is probably my favorite.\n\nSo the first restaurant we went to Indique\nwas closed for lunch.\n\nSo we only had drinks.\n\nNow we've found a place called Jhankar and\nthey have an incredible courtyard so we're\n\ngoing to be having lunch in here.\n\nAnd yeah it is just really cool.\n\nIt is quite lush.\n\nIt looks tropical.\n\nAnd yeah let's go find our table.\n\nMmm.\n\nHow is that naan?\n\nIt \n\nis so awesome.\n\nIt is so buttery and garlic-y.\n\nLove it.\n\nThen, after all that food and drink, it was\nfinally time to get lost in the blue maze\n\nthat is Jodhpur (जोधपुर).\n\nIt is all blue.\n\nSo now it is time to answer the million dollar\nquestion.\n\nWhy is Jodhpur (जोधपुर) painted\nblue?\n\nI actually had to google this one.\n\nAnd no one really knows the answer.\n\nThere seems to be a whole bunch of different\nreasons.\n\nThe most likely is that the color blue kind\nof deflects light so it keeps the homes cool\n\nduring the summer months.\n\nAnd also it is believed that um a lot of Brahman\nfollowers of Lord Shiva used to live in Jodhpur\n\n(जोधपुर) so maybe that is why\nthey decided to paint everything blue.\n\nBut really it is a mystery.\n\nThere was no definitive answer.\n\nSo yeah, either way it looks pretty cool.\n\nBlue is a nice color.\n\nHi little pup.\n\nAre you sleeping on a motorcycle?\n\nIt looks like you are sleeping on a motorcycle\nand you know what?\n\nEarlier today I saw a pup sleeping in a tuk-tuk.\n\nAre you friends?\n\nOr are you the same pup?\n\nOh you're cute.\n\nYou have big silly ears.\n\nBig silly ears.\n\nAlright Sam.\n\nSam Sam the man.\n\nYeah.\n\nYeah.\n\nFirst off all want to show us your new shirt?\n\nOh yeah, love this new shirt.\n\nGot this in Jaisalmer.\n\nAnd I actually saw the artist like while he\nwas painting.\n\nYeah, it is hand painted.\n\nIt is incredible.\n\nSo cool.\n\nSo cool.\n\nAnyways back on top.\n\nWe're going out for dinner.\n\nWe're hungry.\n\nWe're going out for food.\n\nWe ate at this place called Jhankar for lunch.\n\nJhankar in Jodhpur (जोधपुर).\n\nOh, it was so good Actually it was one of\nthe best meals we've had in India so far.\n\nYeah.\n\nSo we are heading back there for dinner.\n\nAnd it is all about Thali (थाली) tonight.\n\nWe are going to get an original Thali (थाली)\nand a Rajasthani Thali (राजस्थानी\n\nखाना).\n\nBecause we are in Rajasthan (राजस्थान\nਰਾਜਸਥਾਨ) and they have a special\n\nThali so we can't wait to try that out.\n\nNow it is off to find a little tuk-tuk.\n\nAlright, lead the way.\n\nLead the way.\n\nTuk-tuk-y adventure!\n\nTuk-tuk-tuk-tuk.\n\nWe made friends with the Japanese guy who\nwe were in Jaisalmer and he called them tuk-tukies.\n\nSo that is what we call them to now.\n\nTukie-tukies.\n\nConfession time.\n\nWe already had lunch here and the food was\nso amazing that we've told the waiter right\n\naway we're coming back for dinner.\n\nSo we decided to come and sample um local\nThali (थाली).\n\nRajasthani Thali.\n\nSo that is what we've ordered.\n\nAnd also one thing I should mention this restaurant\nis run by a Jain family.\n\nSo that means they are vegetarian and they\ndon't eat any egg products.\n\nSo yeah, we're going to be having a vegetarian\nmeal today.\n\nWhich is pretty cool.\n\nAnd apparently 70% of Rajasthan (राजस्थान\nਰਾਜਸਥਾਨ) is vegetarian so the\n\nmajority of the population do not eat meat.\n\nWhich is pretty interesting.\n\nCome let's be friends.\n\nMeow meows.\n\nCome kitty.\n\nMeow meows.\n\nSo we have found a kitty and we're trying\nto lure him over.\n\nThere are not many cats in India.\n\nYou know this is the first cat we've seen.\n\nYeah, maybe it is.\n\nWe've seen monkeys, we've seen cows, we've\nseen tonnes of dogs.\n\nBut not a lot of cats.\n\nAnd I think this one is a pet.\n\nIt is hanging out in the restaurant but it\nis a little skittish.\n\nIt is a little shy.\n\nIt is not coming quite close enough for us\nto pet.\n\nAnd now it left.\n\nIt is gone.\n\nThere it goes.\n\nBye cat.\n\nShizzam.\n\nThe food has arrived.\n\nSo they brought us over these two giants platters.\n\nAnd oh my goodness it is way bigger than I\nwas expecting.\n\nOh yeah.\n\nI don't know how Sam and I are going to eat\nall of this.\n\nIt looks absolutely incredible.\n\nAnd we also got free desserts.\n\nSo we've got our work cut out for us.\n\nSo first up I'll show you my platter.\n\nI'm having the Rajasthani Thali set.\n\nSo again it is vegetarian so lots of vegetable\noptions going on.\n\nWe've got some biryani rice, some mystery\nthick rice, some ghee which is kind of like\n\ncurd or yoghurt.\n\nI think it is called ghee.\n\nUm, some more veggies with uh it looks like\nit has cashews.\n\nCashew nuts.\n\nYou know what I think we're just going to\nhave to try it because I don't even know what\n\nI'm looking at right now.\n\nYeah, they didn't list it on the menu.\n\nYeah, so this is all a big surprise.\n\nJust dip it in.\n\nBreak off a piece of bread.\n\nOh, this looks like again all vegetable here.\n\nIt is a vegetarian restaurant.\n\nI keep forgetting that.\n\nMmm.\n\nHow is that?\n\nMmmm.\n\nWhat is it?\n\nThis one reminds me of dal.\n\nLike a really spicy dal.\n\nSpicy huh?\n\nLentil base.\n\nThis one right here.\n\nMy throat is on fire.\n\nHaha.\n\nAre you going to have some more of that?\n\nUrrghh.\n\nMy throat is on fire.\n\nNo.\n\nNo.\n\nOkay moving on.\n\nBiryani with cauliflower.\n\nThis is something we had for lunch.\n\nOh, it was amazing.\n\nTomatoes.\n\nGreen peas.\n\nIt is just so colorful.\n\nLike the way that they this is some of the\nbest biryani.\n\nI would say it is the best vegetarian biryani\nrice I've ever had.\n\nYeah.\n\nThat is good.\n\nOkay Sam.\n\nAnd you have the he called it a Jimbo.\n\nA jumbo thali.\n\nI think this is a bit more of a classic Thali.\n\nSo I'm just going to try everything.\n\nSo I'll start off over here.\n\nOh that looks good.\n\nI think there is cheese on the outside.\n\nLook at that.\n\nOh wow.\n\nWith curd.\n\nOh my gosh that looks so good.\n\nI want some of that.\n\nOooh.\n\nOooh.\n\nThat is some wonderful curry.\n\nIt has got a bit of a tomato base.\n\nBut really thick spicy, creamy.\n\nOh my gosh.\n\nAll the good things in life.\n\nAll the good things in life.\n\nThat is just amazing.\n\nAnd there is also chunks of the cottage cheese.\n\nI'm going in for another one.\n\nThat was just so good.\n\nAnother bite of the same thing.\n\nOh yeah.\n\nThat is when you know it is good.\n\nSo that is a wrap from Jodhpur (जोधपुर).\n\nSo we had a really good time in the Blue City.\n\nUm, it was only two days but I felt like we\ndid quite a bit.\n\nDid you enjoy it?\n\nYeah, the fort (मेहरानगढ़\nका दुर्ग) was magnificent and\n\nthe blue city was all it was supposed to be.\n\nYes, so now we're moving on to Jaipur.\n\nWe're just waiting at the train station.\n\nSo we're going to catch our train.\n\nIt is about a 6 hour journey.\n\nSo relatively not too long but uh yeah can't\nwait to update you when we get there.\n\nCiao for now.\n\nCiao.\n\nWell good morning.\n\nToday we are in Jaipur (जयपुर).\n\nWe're visiting the Pink City.\n\nNeither of us is wearing pink.\n\nNo we were color coordinated for Jodhpur the\nBlue City but yeah I don't think we have anything\n\npink in our wardrobe.\n\nNothing pink.\n\nMaybe we'll pick something up today as a souvenir.\n\nUm but yeah today we have signed up for a\nfull day tour from 9am to 6pm.\n\nAnd it is basically a bus tour that is going\nto be taking us to the main highlights in\n\nJaipur (जयपुर).\n\nSo busy day.\n\nAnd we don't have a lot of time in Jaipur\n(जयपुर) and this is a city I visited\n\nseveral years ago and I did this tour and\nattractions are really spread out here so\n\nI think this is going to be a good way for\nus to see everything along with my parents.\n\nAnd yeah, we don't we only have one really\nfull day to do this.\n\nSo yeah we are trying to cram in a lot today.\n\nSo yeah let's get started.\n\nAlright the bus is here.\n\nLet's go.\n\nSo we are finally off the bus.\n\nWe drove around for about an hour picking\nup people.\n\nA little longer than I was expecting and we\nhave arrived at our first stop.\n\nIt is Laxmi Narayan Temple.\n\nA bit of a complicated name.\n\nAnd we only have 15 minutes here.\n\nSo we've got to run around and visit this\nquickly.\n\nAlso known as Birla Mandir, this is a Hindu\ntemple, dedicated to Vishnu and Lakshmi.\n\nWhile Hindu deities are depicted inside the\ntemple, the outside walls showcase figures\n\nfrom different faiths.\n\nOh this 1st stop was quite rushed.\n\nWe had 15 minutes but they force you to leave\nyour shoes outside and pay for them.\n\nSo it is like 5 minutes to drop them off because\nthere is a really long line.\n\nThen maybe 5 minutes to actually visit the\ntemple and then another 5 minutes to collect\n\nyour shoes and rush back to the bus.\n\nSo yeah, I hope the whole day isn't like this.\n\nBut yeah I'm not too impressed so far.\n\nSo Sam paid to go in to the temple.\n\nActually well I just had to pay for the shoes\nyeah.\n\n1 Rupee.\n\nDidn't exactly break the bank.\n\nWhat did you think of it?\n\nYeah, it was an interesting temple.\n\nIt is really large obviously marble and white.\n\nAnd inside you can't take photos or videos\nso unfortunately I can't show you what it\n\nis like inside.\n\nWomp womp.\n\nWe then hopped back on the bus, drove past\nthe Albert Hall Museum, and continued to the\n\nnext stop on our itinerary: Jantar Mantar\n(जंतर मंतर).\n\nThe name Jantar Mantar (जंतर मंतर)\ntranslates to ‘calculating instrument’,\n\nand it is a collection of 19 structures that\ndate back to the 18th century.\n\nThese instruments were used to predict eclipses,\ntrack stars, and measure time.\n\nSo we are currently visiting Jantar Mantar\n(जंतर मंतर) and we're having\n\na bit of hard time keeping up with our guide.\n\nBut from what we gather this is basically\nlike an observatory and it was used to track\n\nthe movements of stars and planets and the\nsun and to study everything related to astronomy.\n\nSo there is a lot of like really cool instruments.\n\nThere is like these weird constructions so\nwe're going to show you some of that.\n\nIs our guide around?\n\nFrom there it was just a short walk to the\nCity Palace.\n\nLike most of the city, the palace is also\npainted pink, which is the colour of hospitality.\n\nThis was done in 1876, to welcome the Prince\nof Wales and Queen Victoria when they did\n\ntheir India tour.\n\nInside the palace complex, you can visit a\nmuseum and the armoury, or just walk around\n\nsnapping photos.\n\nSo Sam ditched the tour group to go shopping.\n\nI did because I've been like in the past I\ncollected hats and I still do but these days\n\nI'm collecting polo shirts.\n\nAnd India has the coolest polo-shirts.\n\nThis is like the um Jaipur different colors.\n\nI saw a very similar shirt of like an old\npolo shirt in one of the museums and it looks\n\nso much like this.\n\nSo I'm really happy to get this colorful one.\n\nAnd then of course Jaipur (जयपुर).\n\nJaipur is the pink city.\n\nOh la lah.\n\nI can't to wear those.\n\nSo I've already got Jodhpur and yeah I'm going\nto keep collecting them.\n\nHopefully I can get one in Kolkata as well.\n\nThat is going to be coming up soon.\n\nSo we have ditched the guide for now but he\nknows we're going to meet him at the exit\n\nand this is so much better.\n\nWe're just walking around freely, enjoying\nthe city palace and check out these colors.\n\nEverything is pink and outlined with white\ndesigns.\n\nIt is really really cool.\n\nSo yeah, I'm having a good time even if I'm\nnot enjoying the tour necessarily.\n\nWe have ended up at a place called Shopping\nParadise.\n\nI'm pretty sure we're only here because the\nguide gets commission.\n\nSo he's trying to force everyone to come in.\n\nEven though some people have already been\nshopping.\n\nSo yeah.\n\nNot impressed.\n\nSo we are now at the Jaigarh Fort (जयगढ़\nक़िला).\n\nThis is again a very quick visit.\n\nSo we basically have 20 minutes to see as\nmuch as we can.\n\nUh, you get some pretty cool views of the\narea.\n\nBut the landscape is quite barron.\n\nUh, so yeah we're just going to have a quick\nwalk around.\n\nFrom the Jaigarh Fort (जयगढ़ क़िला)\nit was a short drive to Nahargarh Fort and\n\nPalace.\n\nI wish I could tell you we got to see a bit\nof the palace, but as you’ve probably already\n\nnoticed, the theme of the day was rush, rush,\nrush, so we grabbed a quick bite of food and\n\ncarried on.\n\nHungry.\n\nI am.\n\nSo we got pav bhaji (पाव भाजी).\n\nI think that is what it is called.\n\nI'm guessing the pao comes from the Portuguese\ninfluence.\n\nPao is bread in Portuguese.\n\nAnd the bhaji came with cheese.\n\nI don't even know what this is but it has\ngot melted cheese on top.\n\nShould I add some red onions?\n\nSure.\n\nI'm going to have some onion breath all day.\n\nAnd Sam is sitting next to me.\n\nSo lucky me.\n\nHow is that?\n\nMmmm.\n\nTasty.\n\nIt is like a sloppy Joe.\n\nIndian sloppy Joe.\n\nThat is a good way of putting it.\n\nSo we just finished lunch and now we're visiting\nNahargarh Fort and Palace.\n\nWe're just wandering around aimlessly because\nthe guide has disappeared again.\n\nWe didn't want to eat at the restaurant he\nwas taking us to.\n\nUm because it was really expensive so we had\na fast food instead.\n\nUm, yeah right now we're visiting one of the\nold step wells and it is pretty cool.\n\nPeople would have liked to climbed down the\nstairs to go fetch water.\n\nYou can see that behind me.\n\nAnd yeah we only have a few more minutes left\nhere so we're going to try and see as much\n\nas we can before we move on.\n\nBut the tour is almost over.\n\nI think we only have like 2 or 3 more stops\nfor today.\n\nAnd then that is it.\n\nWe then hopped back on the bus to go visit\nour third fort of the day: the Amer Fort (आमेर\n\nक़िला).\n\nOn the way down, we got a quick glimpse at\nJal Mahal, the Lake Palace, which sits in\n\nthe middle of Man Sagar Lake.\n\nWe noticed there were men with row boats,\nso if you visit with a bit more time, that’s\n\nan activity to consider.\n\nNext stop of the day is the Amber Fort (आमेर\nक़िला).\n\nIt is a little backlit at the moment.\n\nBut there you have it in the background and\nthere is Sam taking some photos.\n\nWhat do you think?\n\nThis is your second time here.\n\nWell we've been to quite a few forts today\nso we decided not to take the jeep all the\n\nway up.\n\nInstead we noticed there was some nice light\ncoming down from the ground level and from\n\nthe lake.\n\nSo here we are.\n\nWe're exploring it this way instead.\n\nBy foot.\n\nMaking friends Audrey.\n\nYes.\n\nWho is this.\n\nMy new friend.\n\nMy pup.\n\nHello fur buddy.\n\nHello pup.\n\nHello fur friend.\n\nThe little fur friend.\n\nFur friend is feeling shy.\n\nHello fur friend.\n\nHello.\n\nHello fur friend.\n\nThe rest of the day went downhill quickly\nwhen our guide started making commissioned\n\nbased shopping stops that weren’t on the\nitinerary, so we just stopped filming, but\n\nwe got back into Jaipur (जयपुर)\nwell after dark.\n\nWell it is now time to wrap up our time in\nJaipur (जयपुर).\n\nYeah, so confession time.\n\nWe're actually in Agra right now.\n\nWhoops.\n\nGot on a train yesterday.\n\nGot on a train yesterday.\n\nUh the day after our tour we just chilled\nout.\n\nWe didn't film at all because the tour was\nkind of exhausting.\n\nIt was.\n\nIt really was.\n\nIt really was.\n\nIt just ended up going on for an hour and\na half longer than it was supposed to and\n\nit was already a long tour.\n\nAnd it was mostly shopping stops at the end.\n\nYeah, so like in terms of because there is\nall of the different forts so spread out it\n\nis not a bad way to see them but at the same\ntime you are very rushed and you go to so\n\nmany different places I almost think doing\nit independently would be a little bit better.\n\nThat would be our tip.\n\nBut anyways yeah the adventures here in Agra\nare about to begin so do follow us for that.\n\nBye.\n\nBye.\n\nWell good morning good morning.\n\nToday we are in Agra (आगरा).\n\nHow excited are you?\n\nSuper excited.\n\nI mean 'hey guess what' there is a little\nkind of tiny attraction here we might be visiting.\n\nMaybe the Taj Mahal (ताजमहल).\n\nMaybe, we might work in a little time for\nthat.\n\nStill haven't figured it out but.\n\nOkay, so here is the deal.\n\nThe Taj Mahal (ताजमहल) is actually\nclosed on Fridays and we didn't realize that\n\nuntil we got here.\n\nSo we can't visit today but instead we're\ngoing to visit Agra Fort (आगरा का\n\nकिला).\n\nYeah.\n\nAnd maybe the Baby Taj Mahal.\n\nYeah, and the good news is that I've actually\nbeen to Agra (آگرہ) before and I've been\n\nto Agra Fort (आगरा का किला)\nand it is one of the most impressive I've\n\never visited in India.\n\nIf this fort was outside of Agra (आगरा)\nit would be a standalone attraction in another\n\ncity.\n\nSo we're going to go check that out today\nand maybe check out the Taj from across the\n\nriver.\n\nAnd then we have to buy tickets for the Taj.\n\nCan't forget that.\n\nRight so busy day actually.\n\nLet's begin.\n\nAgra Fort (आगरा का किला)\nis a UNESCO World Heritage Site that draws\n\nbig numbers, especially on a Friday when the\nTaj is closed.\n\nAdmission to Agra Fort (आगरा का\nकिला) is through the Amar Singh Gate,\n\nwhich is the south gate.\n\nOutside the gates you’ll find guides offering\ntheir services, so that’s something you\n\ncan keep in mind if you’re looking to learn\nabout the fort’s history and architecture.\n\nSo we've been getting all of these like teaser\nviews of the Taj.\n\nLast night we had it during dinner and today\nwe have this.\n\nAnd I think we're going to get one more vantage\npoint later on in the day.\n\nAnd then finally tomorrow we actually visit\nit.\n\nOnce you walk through a series of gates, you’ll\nfind yourself in a giant complex of marble\n\npalaces, inner courtyards and gardens, complete\nwith wild monkeys running along the fort’s\n\nwalls.\n\nYou also get some pretty cool views of the\nTaj Mahal (ताजमहल) off in the\n\ndistance - but we’ll show you an even better\nlookout point later in this video.\n\nSo we think this lady is a gardener because\nit looks like she is picking weeds but she's\n\nalso taking a little break at the same time.\n\nJust pulling out some grass.\n\nWell good evening.\n\nWe are back from our day of sightseeing at\nthe fort.\n\nOur hotel room is a little bit messy for a\ntour right now but we're going to head downstairs\n\nbecause we're having dinner and we're actually\ndoing a homestay so they just finished cooking\n\nup something really nice.\n\nSo yeah we're going to share a meal with all\nof the other guests and it should be good.\n\nLet's go.\n\nWell Sam are you ready for dinner?\n\nReady for dinner!\n\nAlways ready for dinner.\n\nHow hungry are you?\n\nAlways.\n\nI'm in hungry hippo mode.\n\nHungry hippo mode.\n\nLet's go down.\n\nWe stayed at The Coral Court Homestay which\nis a beautiful property run by a very kind\n\nand attentive couple, and one of the highlights\nof that stay was the food.\n\nWe had the most delicious vegetarian curries\nmade with eggplant, pumpkin, and paneer, and\n\nI’m still thinking about those meals to\nthis day!\n\nWell good morning.\n\nToday is finally the big day.\n\nThe big day.\n\nIt is Saturday the Taj is open again.\n\nWe got our tickets this morning.\n\nSam was up at seven in the morning.\n\nMy Dad and I we went and grabbed them and\nyeah.\n\nSo then we had a nice leisurely breakfast.\n\nSo we decided not to go right at sunset.\n\nWe decided to take it a little bit easy but\nnow we're here and really excited to go inside.\n\nLet's go in.\n\nSo first impressions we've only just entered\nthrough the East Gate and we're already like\n\nwow.\n\nWe haven't even seen the Taj yet but the buildings\nleading up to it are exquisite so I can't\n\nwait to see the Taj itself.\n\nThe Taj Mahal (ताजमहल) was built\nby Shah Jahan as a memorial for his third\n\nwife, Mumtaz Mahal, who died giving birth\nto their 14th child in 1631.\n\nHe wrote that the beauty of the structure\nmade “the sun and the moon shed tears from\n\ntheir eyes”, and while I may not have shed\na tear, it’s a sight that did not disappoint.\n\nSo it is not a very long walk from the entrance\nto the Taj but we've been taking our time\n\nslowly meandering taking lots of family photos\nand selfies.\n\nSo we are finally here now we're going to\ngo drop our shoes off and finally enter the\n\nTaj Mahal (ताजमहल).\n\nOkay, so we got these fancy little shoe covers\nto wear.\n\nUm, once we step on to the Taj Mahal (ताजमहल).\n\nSo let's put these on.\n\nSo classy.\n\nDo they fit your big feet?\n\nHahaha.\n\nYep.\n\nThey do fit but man this is just going to\nlook really funny.\n\nThere is one.\n\nThey look like elf shoes.\n\nUrgh.\n\nLook at that.\n\nThere is the other.\n\nParade around in them.\n\nTada.\n\nShow me your elf shoes?\n\nDa da dah.\n\nElf shoes.\n\nForward.\n\nLet's go in.\n\nWe're going to cover up them crocs and socks.\n\nCrocs and socks.\n\nCrocs and socks and shoe covers.\n\nOh la lah.\n\nNow let's show off the full outfit.\n\nOh yeah.\n\nSam looks like he is going skiing.\n\nI'm ready.\n\nReady?\n\nWe've only been here for 2 hours he says.\n\nAlright, let's do some thoughts from the Taj\nMahal (ताजमहल).\n\nSam has been here before.\n\nYeah, this is my second time.\n\nWell the 1st thing that I want to talk about\nis uh it is so nice visiting it healthy.\n\nThe last time I came here I had food poisoning\nand I kind of had to drag myself here on the\n\nfinal day that I was in Agra (आगरा).\n\nSo it was really nice coming here feeling\nhealthy and being able to just walk around\n\nand take it in slowly.\n\nThat has been really nice.\n\nAnd it is one of the those attractions that\nlives up to the hype.\n\nIt does.\n\nYes.\n\nSome places you visit in person and you're\nlike 'ugh' womp womp.\n\nNot as amazing as I would have hoped but the\nTaj Mahal (ताजमहल) is simply incredible\n\nand the thing that I really think is cool\nis that when you view it from different vantage\n\npoints, up close, from the side, from behind.\n\nFrom inside the complex, the outside of the\ncomplex say on a rooftop.\n\nIt is just incredible from just about anywhere\nand it is one of those sites that is just\n\nso worth visiting.\n\nSo we are doing lunch with a view once again.\n\nCheck it out.\n\nWe've got the Taj Mahal (ताजमहल).\n\nAfter visiting the Taj, we exited through\nthe South Gate and found a restaurant that\n\nboasts one of the best views in town: Saniya\nPalace Restaurant.\n\nThe food took a long time to come and it was\ndecent, but we were really here for the views.\n\nThe danger of standing under trees.\n\nA bird just pooped in front of me.\n\nIt missed me by like a centimeter or two.\n\nBut anyways hello.\n\nHello.\n\nIt is day 3 in Agra (آگرہ) and today we're\nactually taking the night train to Varanasi.\n\nYep.\n\nSo we have all day.\n\nSo yeah we're basically killing time.\n\nWe did the two main things we wanted to do.\n\nObviously to go to the Taj and we also wanted\nto go to Agra Fort (आगरा का किला).\n\nSo today there is a couple cool things that\nwe've got planned.\n\nWe're going to be doing a nature walk.\n\nTaj Nature Walk.\n\nAnd it is right by the East Gate of the Taj.\n\nYep.\n\nIt was only 100 Rupees to get a ticket so\nthat is pretty cool.\n\nAnd then later on today we're hoping to catch\nsunset from the Baby Taj (Tomb of I'timād-ud-Daulah\n\n- اعتماد الدولہ کا مقبر).\n\nSo overlooking the Taj.\n\nSo yeah, it should be pretty awesome.\n\nAlright, let's go enjoy the walk and avoid\nbird poop hopefully.\n\nSo this nature walk is located just east of\nthe Taj Mahal (ताजमहल) and that\n\nmeans we get some pretty cool views.\n\nAnd we've spotted a peacock.\n\nHello peacock.\n\nHello.\n\nWhat did we just see?\n\nWe saw a peacock.\n\nAre you going to sing Katy Perry Peacock for\nus.\n\nNo, I'm not.\n\nYou keep making me try to do that.\n\nHaha.\n\nThe Taj Nature Walk is one of Agra’s (आगरा)\nbest-kept secrets and we only learned about\n\nit thanks to our homestay family.\n\nThis nature walk was a stark contrast to Agra’s\n(آگرہ) busy streets and we hardly saw\n\nanyone there, save for a few couples enjoying\nthe views.\n\nIf you have time for it, I would suggest going\nin the morning when the light hits the Taj\n\njust right.\n\nIt’s one of the best lookout points in Agra\n(आगरा).\n\nAlright, so that was a really fun walk.\n\nI think we all enjoyed it.\n\nYeah, we had some a lot of fun making silly\nposes you know by the Taj and it was just\n\nreally quiet and chill.\n\nAnd after you know a really busy day at the\nTaj yesterday it was nice to kind of have\n\na relaxing moment here at the park.\n\nLater that afternoon we went to visit the\nBaby Taj (Tomb of I'timād-ud-Daulah - اعتماد\n\nالدولہ کا مقبر), which is a white\nmarble mausoleum covered in semi-precious\n\nstones.\n\nThis structure was built for the grandfather\nof Mumtaz Mahal, and she is the woman the\n\nTaj Mahal (ताजमहल) was built for.\n\nThere are pigeons inside the tomb.\n\nLast afternoon in town.\n\nSam is filming and I am interrupting his shot.\n\nCome join the frame.\n\nSo we made it to the Baby Taj Mahal (Tomb\nof I'timād-ud-Daulah - اعتماد الدولہ\n\nکا مقبر).\n\nWe're here.\n\nIt is different from the Taj.\n\nHow would you describe it?\n\nOh, it is so much smaller.\n\nIt is a lot smaller.\n\nYeah, it would be worth coming here first\nI would say rather than what we're doing at\n\nthe end.\n\nAre you feeling underwhelmed?\n\nIt is a little underwhelming after you've\nseen the Taj to be honest.\n\nBut I mean we are killing time waiting for\nthe trains so we're lucky to have a few things\n\nleft to do.\n\nYeah, I've noticed this one has a lot of designs\nand geometric patterns on the exterior.\n\nIt is a lot more elaborate.\n\nYep.\n\nAs opposed to the Taj Mahal (ताजमहल).\n\nThat is one of the cool things.\n\nAlso there is far fewer people here.\n\nSo it is nice to just be able to walk around\nand have it more to yourself.\n\nSo our last stop of the day is the Mehtab\nGardens (मेहताब बाग़ - مہتاب\n\nباغ‎,) which are directly behind the\nTaj Mahal (ताजमहल) so you get\n\nsome pretty cool views.\n\nThe Taj is hiding just behind us over there.\n\nJust over there and unfortunately we can't\nstay until sunset when it is supposed to be\n\nspectacular.\n\nIt is uh we're a couple of hours away from\nthat but we still thought we'd come and check\n\nit out anyways.\n\nYeah, so that is a wrap from Agra (आगरा).\n\nWe've really enjoyed our time here and there\nis definitely a lot more to see than just\n\nthe Taj and hopefully we were able to show\nyou just a little bit of that.\n\nAnd yeah, next up is Varanasi so see you soon.\n\nWe've got a long train ride ahead.\n\nCiao for now.\n\nBye.\n\nAlright guys it is our second last destination\nhere in India.\n\nWe have finally made it to Varanasi (वाराणसी)\nand this is our first morning exploring the\n\nghats.\n\nYeah and this is one of the must visit destinations\nthat we planed in our itinerary.\n\nI visited back in 2010 and it is a fascinating\nplace to visit.\n\nIt is the kind of place where you don't really\nhave a set schedule you just kind of wander\n\naround the ghats and take it all in.\n\nAnd at different times of day there is different\ntypes of things happening.\n\nSo it is one of those places that you just\nreturn to all throughout the day and something\n\nfascinating is always going on here.\n\nYeah and I mean we've been here in the morning\nfor just maybe a little under an hour and\n\nwe have seen so much already.\n\nThere is people doing laundry, there is like\npeople having their breakfast, there is goats\n\nwandering around.\n\nThere is people bathing in the Ganges.\n\nPeople are bathing.\n\nThere burning ghats are already are happening.\n\nPeople are being cremated basically so there\nis a lot going on and it is just a lot to\n\ntake in so it is the kind of place where you\nstroll around slowly and you stop frequently.\n\nGhats is the word used to describe the steps\nthat lead down to the river’s edge.\n\nThere are a total of 87 ghats in Varanasi\n(वाराणसी), some bigger than\n\nothers, but we just focused on a handful,\nstarting at Dashashwamedh Ghat (दशाश्वमेध\n\nघाट) and working our way down.\n\nAlong the way we saw former palaces built\nby royal families, cheap guesthouses that\n\ncater to backpackers, and plenty of temples.\n\nSo when we were in Agra a few days ago I overheard\na few girls saying how they had been in Varanasi\n\n(وارانسی) and they refused to get any\nlaundry done because they saw people doing\n\nlaundry on the Ganges river.\n\nAnd I thought okay they are probably exaggerating.\n\nThat doesn't actually happen.\n\nBut now we're out here and we're seeing hotel\nbed sheets and hotel towels being washed by\n\nhand in the river and I have to say I'm kind\nof horrified.\n\nI probably will not be handing in any laundry\nwhile I'm here.\n\nJust a bit further downstream we came to Manikarnika\nGhat (मणिकर्णिका घाट),\n\nalso known as the Burning Ghat, where bodies\nare cremated.\n\nHindus believe that cremation on the banks\nof the Ganges River can break the cycle of\n\nreincarnation, which is why many choose to\ndie here.\n\nIf you decide to visit the Burning Ghat, be\naware that camera use is not allowed and you’ll\n\nhave to keep your distance.\n\nAs lively as the Ganges is by day, we also\nmade time to visit by night so we could watch\n\nthe Ganga Aarti ceremony.\n\nThis is a fire worship ceremony that takes\nplace at Dashashwamedh Ghat (दशाश्वमेध\n\nघाट), with lots of singing, chanting,\nburning candles and billowing incense.\n\nYou can watch the ceremony from the steps\nor aboard the boats for a small fee, but either\n\nway, you’ll want to arrive early to claim\na spot as it gets very busy.\n\nOkay so we made it down to the ghats.\n\nIt looks like the ceremony is about to begin.\n\nBut we got Sam's parents some seats up on\na balcony by the temple so they're going to\n\nget great views.\n\nThey're like VIP seats.\n\nWe paid 50 Rupees each.\n\n50 Rupees and we're going to run around and\nfilm like crazy.\n\nSo see you in a bit.\n\nSam are you dancing with them?\n\n(Singing and dance music)\n\nSo one of my favorite things to do here in\nVaranasi (वाराणसी) is just wander\n\naround like go exploring through the old town\nis just like a labyrinth, it is like a maze.\n\nThere is so much people watching.\n\nThere is a lot of animals, there is a lot\nof cows.\n\nThere is also a lot of opportunity to shop\nas well so I'm going to show you some of that.\n\nSo I don't know if you guys can hear this\nbut we're standing by the window here in our\n\nhotel room and the honking never ends.\n\nYou know what?\n\nI would love to just get uh a thing of popcorn\nand sit right down here because this is like\n\nthe best entertainment ever.\n\nOh my gosh.\n\nJust outside.\n\nIt is absolute madness.\n\nLike pan to this.\n\nShow what is going on.\n\nI feel like I'm slowly losing my mind.\n\nThere is honking from sun up to sun down.\n\nIt never ends.\n\nThis is probably one of the busiest like intersection\nroundabouts in the city because we're really\n\nclose to some of the main ghats and there\nis just a lot of all-kind-of-things happening\n\nhere.\n\nI mean you see cows, you see people, you see\nautorickshaws.\n\nYou see peddle rickshaws.\n\nThere is vehicles.\n\nIt is absolute madness.\n\nI'm going to go down on street level and capture\nsome of that for you.\n\nYeah, and Sam is going by himself because\nthere is no way I'm subjecting myself to that.\n\nIt is a solo mission.\n\nSolo mission.\n\nBye.\n\n(Street noises and honking)\n\nAh, no thank you.\n\nOh my gosh that cow is still there.\n\nThis is going to be the best timelapse ever.\n\nIt has just been eating from the same thing.\n\nYou seem friendly.\n\nDo you want little pets.\n\nI don't have food but I can give you little\npets.\n\nHello cow.\n\nHello cow.\n\nHello.\n\nLastly, it wouldn’t have been a proper trip\nto Varanasi (वाराणसी) without\n\ntaking a boat ride down the Ganges River.\n\nWe were up before the crack of dawn to meet\nour boatman, and our early morning wake up\n\ncall was rewarded with one of the best sunrises\nwe saw in India.\n\nSo confession time.\n\nWe were the only two willing to wake up this\nearly and get out on a boat.\n\nSo I think we deserve a few brownie points\nfor that.\n\nYeah.\n\nHuh?\n\nMaybe even a Snickers bar.\n\nMaybe a Snickers bar.\n\nWe bought a whole bunch of Snickers bars to\ntake on the train later today.\n\nSo yeah, we definitely deserve this but it\nis pretty special moment.\n\nLike never in my wildest dreams would I think\nyou know the two of us would be out here in\n\nIndia out on the ghats in Varanasi (وارانسی)\nbut yet here we are.\n\nIt is pretty awesome huh?\n\nIt is really neat no matter what time of day\nyou come down here.\n\nThere is always something going on and you\nknow you come down at peak times you'll see\n\na festival.\n\nYeah.\n\nOr early in the morning or late at night.\n\nYeah, exactly.\n\nAnd we've been exploring at all times of day\nso this has been really cool and we're just\n\nkind of wrapping things up here.\n\nWe've got a train to catch to Kolkata later\ntoday.\n\nSo yeah, our last time here at the ghats.\n\nYeah it is I'm going to be a little sad to\nleave them actually.\n\nI know it has been a great experience.\n\nAnd it has been really cool uh traveling with\nyou guys too.\n\nYeah, well it is always special traveling\nwith you two.\n\nI know that.\n\nAh, it is like having two personal guides\nalong at the same time.\n\nHaha.\n\nWith a lot of knowledge.\n\nSo we're wrapping things up here in Varanasi\n(वाराणसी) at the train station.\n\nWe've done all of our train travel in India\nby trains so it is kind of appropriate that\n\nour very last journey to Calcutta is by train.\n\nSo yeah, we're just our train has been delayed\nby four hours so we've just been waiting a\n\nreally long time and now we're getting ready\nto board.\n\nHopefully it is coming soon.\n\nWell good morning from Kolkata.\n\nWe have made it to our final destination in\nIndia.\n\nFinal stop.\n\nWe're kind of all dropping like flies.\n\nOh my goodness.\n\nMy Mom is really sick.\n\nYes.\n\nYou've been really sick for a few days.\n\nLuckily I've been okay.\n\nSam's okay.\n\nI got sick about five days ago and I've been\nokay the past few days.\n\nMy Dad is kind of got a bit of a cold.\n\nHe's so-so.\n\nSo we're kind of just all barely hanging in\nthere.\n\nSo I went missing halfway through the Varanasi\nvlog so Sam continued on without me.\n\nI spent our last day in Varanasi just puking\nmy guts out and I'm slowly on the mend but\n\nI'm still not well enough to go sightseeing\ntoday.\n\nSo Sam is going to show you around Calcutta\nwith his Dad.\n\nYep.\n\nWhich should be a fun adventure.\n\nAnd he's actually knocking on the door right\nnow.\n\nSo I'll let him in.\n\nSo time to go sightseeing with Sam and George.\n\nWe didn’t venture too far on our first day.\n\nOur hotel was located in Colootola just east\nof the maidan, so we mostly wandered the park\n\non foot and watched a bit of cricket, before\nheading down to Victoria Memorial.\n\nSo the one thing you'll notice if you're touring\naround Kolkata just on foot is just how popular\n\ncricket is here in this city.\n\nIt is just everywhere you go, anytime there\nis a park or an open space you'll see a bunch\n\nof men playing cricket.\n\nSo next up we're visiting Victoria Memorial\nHall and to visit the garden it is like the\n\ncost of a cup of chai on a train in India.\n\nIt is only 10 Rupees.\n\nSo yeah, it is really to go in.\n\nIf you want to go visit the museum it is 200\nbut we're uh a little tired today so we're\n\njust going to walk around the premises and\ntake some shots.\n\nThe Victoria Memorial was built to commemorate\nQueen Victoria after her passing, and it officially\n\nopened in 1921.\n\nInside they have a collection of Indian paintings\nand Western paintings, as well as rare photographs,\n\nold manuscripts and coin collections.\n\nSo just a short outing this morning.\n\nYeah, we just uh got tired by the heat and\nhumidity didn't we?\n\nIt is really hot.\n\nThe humidity.\n\nIt was killer today.\n\nIt was a lot worse than what we've been used\nto so it just drained us.\n\nI think it is like low 30s.\n\nSorry low to mid 30s so yeah we're just going\nto head back.\n\nWe're going to get some lunch and then maybe\nthis afternoon we'll explore a bit more.\n\nMaybe by rickshaw.\n\nYep.\n\nI am back.\n\nI feel like I'm rejoining the vlog towards\nthe end.\n\nBut I'm finally feeling well enough.\n\nI don't sound amazing but I'm not puking so\nbonus points.\n\nAnyways today is our last day in Kolkata.\n\nWe just said goodbye to Sam's parents this\nmorning.\n\nWe're flying out tomorrow.\n\nSo we're going to do some sightseeing.\n\nIt is almost sunset time so we're thinking\nof doing a rickshaw tour around part of the\n\ncity.\n\nAnd uh ooh in our room this is the mystery.\n\nWe saw a creature scuttling across the floor.\n\nAnd we haven't been able to figure out if\nit is a gecko or a mouse.\n\nWe have two pieces of evidence.\n\nWe saw geckos in Sam's parents room and they\nwere like crawling on the walls but then I\n\nalso found mouse droppings underneath my pillow.\n\nSo it could be either of the two creatures.\n\nSam is not impressed in the background.\n\nHe's like Rrrr.\n\nI'm hoping it is a gecko because I'm personally\nafraid of mice.\n\nHe's hoping it is a gecko.\n\nIf I find.\n\nIf I found a mouse I think I'm going to freak\nout.\n\nYeah, so I think I'm going to be packing the\nbags.\n\nUm tonight and just shaking everything out\nand make sure we're not taking a mouse back\n\nhome to Canada because that wouldn't be good.\n\nBut anyways let's go sightsee around Kolkata.\n\nWith only two of us remaining, we went out\nfor a little walk around our neighbourhood.\n\nWe found some street art, took photos of the\niconic yellow cabs, watched a game of cricket\n\non the street, and then befriended a sweet\ndog along the way.\n\nPup.\n\nOf course you're sweet.\n\nEvery dog is sweet here.\n\nYes, I'm just looking for food.\n\nJust looking for treats.\n\nOooh.\n\nLook at you.\n\nYou have nice eyes.\n\n(Street noises)\n\nWho thinks Sam should get one of the outfits\nright behind him.\n\nYes.\n\nNo.\n\nI would vote for the Aladdin pants.\n\nThe Gold Aladdin pants.\n\nBurgundy shirt.\n\nOh yeah.\n\nSo visiting the Sir Stuart Hogg Market was\na bit of a bust.\n\nWe were basically surrounded by a group of\npeople who just wanted to sell us stuff and\n\ntake us to their shops.\n\nAnd I mean you do get hassled quite a bit\nin India but it is usually just like one or\n\ntwo people trailing along.\n\nNot like being encircled by men.\n\nSo I think we're going to ditch the market\nand wander on foot.\n\nSo forget shopping.\n\nWe had enough of that.\n\nChange of plans.\n\nSo now we're going to try and get some well\nmaybe the best views in our neighborhood.\n\nWe found a rooftop bar that is on the 9th\nfloor.\n\nYeah, I think it is called Blue and Beyond.\n\nAnd this is awesome.\n\nIt is 5:20 right now and sun sets at five\nforty so I think we're coming at just the\n\nright time.\n\nPerfect timing.\n\nPerfect timing.\n\nWell this is a fancy hotel.\n\nI bet they don't have any mice here like in\nour hotel.\n\nWe clearly should have stayed at the Lindsay.\n\nNow let's go to the bar.\n\nSo it is a bit overcast.\n\nWe didn't get a magical sunset.\n\nBut we did get food.\n\nIt is pretty good.\n\nWe have a meze platter with pita, hummus,\nbabaganoush and falafel.\n\nIced tea and Sam is already digging in.\n\nIt was quite overcast in Kolkata that day\nso we didn’t get a great sunset, but it\n\nwas still a nice spot to cool off with a drink\nand see the city from a different vantage\n\npoint.\n\nOkay so we're doing a pulled rickshaw tour.\n\nAnd you're already on.\n\nHow do you feel?\n\nCheck this out.\n\nWow.\n\n(Street sounds)\n\nWe are doing a tour by pull rickshaw because\napparently these are typical of Kolkata.\n\nYep.\n\nAnd Sam was very adamant about it.\n\nThis was the one thing he wanted to do.\n\nAnd I feel pretty bad because we're these\ntwo plump foreigners.\n\nYeah, we're a bit of a heavy load but I mean\nI have a lot of respect for these drivers.\n\nThey work hard to earn a living.\n\nYeah.\n\nAnd we're definitely paying tourist prices\nand we're also going to give him a tip.\n\nA really big tip.\n\nSo I feel bad but I guess this is what you\ndo in Kolkata.\n\nAlright guys that is a wrap from Kolkata.\n\nWe are all packed up and ready to go.\n\nSo yeah that is basically the end of our journey\nin India and what a journey it was.\n\nOh my gosh like yeah.\n\nIt has been a crazy month.\n\nIt has been a rollercoaster ride of highs\nand lows but see you next time.\n\nTata.\n\nBye.\n\nWe hope you enjoyed our India travel guide\nand that it gave you a good idea of attractions\n\nand things to do on your own trip.\n\nFew countries can offer the diversity of chaos\nand enchantment quite like India and for those\n\nseeking an adventure of a lifetime we highly\nsuggest you visit India.\n\nIf you have any other tips or suggestions\nfor travelers journeying to India please feel\n\nfree to leave those in the comment section\nbelow.\n\nWishing you happy travels and until next time!", "srt": "1\n00:00:00,830 --> 00:00:01,830\nIndia!\n\n2\n00:00:01,830 --> 00:00:06,220\nWhen it comes to remarkable travel adventures\nfew can top what this country has to offer.\n\n3\n00:00:06,220 --> 00:00:12,049\nEven for the seasoned traveler India has an\nuncanny ability to dazzle, frustrate, inspire,\n\n4\n00:00:12,049 --> 00:00:15,290\nconfound and mesmerize unlike any country\nwe've ever visited.\n\n5\n00:00:15,290 --> 00:00:20,390\nJoin us as we journey from Delhi to Kolkata\nin this India travel guide covering everything\n\n6\n00:00:20,390 --> 00:00:26,359\nincluding our travel experiences in each destination,\ntransportation by train, local food and unique\n\n7\n00:00:26,359 --> 00:00:27,359\naccommodations.\n\n8\n00:00:27,359 --> 00:00:32,119\nOur trip in India starts in Delhi before we\nhead off by train to explore Rajasthan including\n\n9\n00:00:32,119 --> 00:00:36,790\nstops in the Golden City of Jaisalmer, the\nBlue city of Johdpur and the Pink city of\n\n10\n00:00:36,790 --> 00:00:37,790\nJaipur.\n\n11\n00:00:37,790 --> 00:00:41,640\nWe then head to Agra to visit the Taj Mahal\nand then take an overnight train to marvel\n\n12\n00:00:41,640 --> 00:00:43,730\nat the ancient city of Varanasi.\n\n13\n00:00:43,730 --> 00:00:46,440\nOur last stop is Kolkata where this great\nadventure ends.\n\n14\n00:00:46,440 --> 00:00:50,750\nNow let's explore India together in this travel\nguide kicking things off in Delhi.\n\n15\n00:00:50,750 --> 00:00:52,390\nWell good morning from Delhi.\n\n16\n00:00:52,390 --> 00:00:54,100\nIt is our first day of sightseeing.\n\n17\n00:00:54,100 --> 00:00:55,510\nSam's parents arrived last night.\n\n18\n00:00:55,510 --> 00:00:56,510\nYeah.\n\n19\n00:00:56,510 --> 00:00:57,680\nWe've got the full group for travels.\n\n20\n00:00:57,680 --> 00:00:59,030\nThe squad is ready.\n\n21\n00:00:59,030 --> 00:01:00,030\nWe're going to be doing.\n\n22\n00:01:00,030 --> 00:01:01,800\nWe're going to be in Delhi for a couple of\ndays.\n\n23\n00:01:01,800 --> 00:01:04,540\nYeah, just a that is how we're kicking things\noff.\n\n24\n00:01:04,540 --> 00:01:06,730\nAnd yeah we just started by walking around\ntoday.\n\n25\n00:01:06,730 --> 00:01:08,710\nWe're visiting the Red Fort (लाल क़िला\n- لال قلعہ‎) right now.\n\n26\n00:01:08,710 --> 00:01:11,200\nYeah, and you know what we also have a fancy\nnew camera.\n\n27\n00:01:11,200 --> 00:01:12,680\nWe're shooting with a Lumix.\n\n28\n00:01:12,680 --> 00:01:15,300\nMaybe the image quality is better.\n\n29\n00:01:15,300 --> 00:01:16,300\nI hope so.\n\n30\n00:01:16,300 --> 00:01:18,940\nThis camera is going to be cool because we're\ngoing to be able to get a lot of slow speed\n\n31\n00:01:18,940 --> 00:01:22,300\nfootage and we're really looking forward to\ntaking a lot of those types of shots.\n\n32\n00:01:22,300 --> 00:01:23,990\nEspecially when we're taking our train rides.\n\n33\n00:01:23,990 --> 00:01:25,570\nAll over India.\n\n34\n00:01:25,570 --> 00:01:28,770\nYeah, so right now we're visiting the Red\nFort (लाल क़िला - لال قلعہ‎)\n\n35\n00:01:28,770 --> 00:01:32,710\nand honestly this is probably going to be\na bit of a different format because we obviously\n\n36\n00:01:32,710 --> 00:01:34,480\nwant to spend time with Sam's parents.\n\n37\n00:01:34,480 --> 00:01:37,810\nI don't think we're going to be filming as\nmuch but we're going to show you some of the\n\n38\n00:01:37,810 --> 00:01:40,370\nhighlights and kind of see how it works out.\n\n39\n00:01:40,370 --> 00:01:43,330\nSo let's go tour Delhi now.\n\n40\n00:01:43,330 --> 00:01:46,690\nThe Red Fort (लाल क़िला - لال\nقلعہ‎) turned out to be far larger than\n\n41\n00:01:46,690 --> 00:01:48,640\nanything I was expecting.\n\n42\n00:01:48,640 --> 00:01:52,979\nAfter purchasing our tickets, we entered through\nthe imposing Lahori Gate, then walked through\n\n43\n00:01:52,979 --> 00:01:57,810\na bazaar, before finding ourselves in a series\nof courtyards, audience halls, and imperial\n\n44\n00:01:57,810 --> 00:02:01,140\napartments.\n\n45\n00:02:01,140 --> 00:02:08,750\nSo we are quickly discovering this place is\npretty amazing.\n\n46\n00:02:08,750 --> 00:02:12,670\nAnd just to give you a little bit of background\ninformation the Red Fort (लाल क़िला\n\n47\n00:02:12,670 --> 00:02:16,670\n- لال قلعہ‎) used to be the main\nresidence of the Emperors of the Mughal Dynasty.\n\n48\n00:02:16,670 --> 00:02:20,040\nAnd then when the British took over this was\nturned into a fortress.\n\n49\n00:02:20,040 --> 00:02:21,720\nUm but it amazing.\n\n50\n00:02:21,720 --> 00:02:26,069\nIt is a huge complex and there is so many\ndifferent gates and buildings to visit once\n\n51\n00:02:26,069 --> 00:02:27,069\nyou're inside.\n\n52\n00:02:27,069 --> 00:02:29,790\nSo you can just walk and enjoy it at a leisurely\npace.\n\n53\n00:02:29,790 --> 00:02:31,270\nAnd it is amazing.\n\n54\n00:02:31,270 --> 00:02:32,740\nIt is pretty cool.\n\n55\n00:02:32,740 --> 00:02:38,120\nAll of the walls are made of red sandstone\nand it just looks beautiful when the sunlight\n\n56\n00:02:38,120 --> 00:02:39,120\nis hitting it.\n\n57\n00:02:39,120 --> 00:02:40,400\nSo we're really enjoying this.\n\n58\n00:02:40,400 --> 00:02:58,380\nThis is our first attraction of the day and\nwe're already blown away.\n\n59\n00:02:58,380 --> 00:03:01,660\nOkay Sam so what have we just learned about\nthis place?\n\n60\n00:03:01,660 --> 00:03:03,319\nAbout this green lawn.\n\n61\n00:03:03,319 --> 00:03:09,790\nSo apparently back in the day this was the\narea where there were lion and tiger fights.\n\n62\n00:03:09,790 --> 00:03:10,790\nLion and elephant fights.\n\n63\n00:03:10,790 --> 00:03:12,230\nOh, elephant fights for the Emperor's entertainment.\n\n64\n00:03:12,230 --> 00:03:13,620\nWell, there you go.\n\n65\n00:03:13,620 --> 00:03:16,400\nSo that must have been quite a spectacle.\n\n66\n00:03:16,400 --> 00:03:17,400\nI know.\n\n67\n00:03:17,400 --> 00:03:18,989\nI couldn't imagine that happening here.\n\n68\n00:03:18,989 --> 00:03:23,000\nNow it is like just this peaceful grounds\nand this may be where they have night performances.\n\n69\n00:03:23,000 --> 00:03:27,690\nYeah, there is a lot of benches and we've\nseen like a evening concert advertised.\n\n70\n00:03:27,690 --> 00:03:28,750\nSo yeah.\n\n71\n00:03:28,750 --> 00:03:30,590\nA different type of entertainment for sure.\n\n72\n00:03:30,590 --> 00:03:31,590\nA little bit different these days.\n\n73\n00:03:31,590 --> 00:03:38,560\nA little milder.\n\n74\n00:03:38,560 --> 00:03:51,050\nSlightly tamer.\n\n75\n00:03:51,050 --> 00:03:55,400\nSo Sam you've been making lots of new friends\nin between filming.\n\n76\n00:03:55,400 --> 00:03:56,760\nLots of new friends.\n\n77\n00:03:56,760 --> 00:03:59,060\nWe're like b-list celebrities.\n\n78\n00:03:59,060 --> 00:04:00,060\nJust kidding.\n\n79\n00:04:00,060 --> 00:04:01,060\nWe've been posing with a lot of families.\n\n80\n00:04:01,060 --> 00:04:02,060\nWe've been posing with a lot of families.\n\n81\n00:04:02,060 --> 00:04:03,590\nWe've been meeting a lot of people.\n\n82\n00:04:03,590 --> 00:04:04,590\nIt is cool.\n\n83\n00:04:04,590 --> 00:04:08,370\nThere has been people traveling to Delhi from\nlike Mumbai and Kashmir and all over the place.\n\n84\n00:04:08,370 --> 00:04:09,400\nYeah, from all over India.\n\n85\n00:04:09,400 --> 00:04:10,400\nAll over India.\n\n86\n00:04:10,400 --> 00:04:11,400\nSo it is cool.\n\n87\n00:04:11,400 --> 00:04:15,180\nThere is a lot of tourists from just India\nitself.\n\n88\n00:04:15,180 --> 00:04:16,180\nYeah.\n\n89\n00:04:16,180 --> 00:04:17,659\nAfter wandering around the Red Fort (लाल\nक़िला - لال قلعہ‎) for\n\n90\n00:04:17,659 --> 00:04:22,349\nan hour or so, it was time for a little break,\nso we decided to introduce my parents to their\n\n91\n00:04:22,349 --> 00:04:25,210\nfirst cup of masala chai in India.\n\n92\n00:04:25,210 --> 00:04:28,499\nSo we're drinking a Masala Chai.\n\n93\n00:04:28,499 --> 00:04:29,629\nCheers.\n\n94\n00:04:29,629 --> 00:04:39,759\nWe're taking a little break here at the fort.\n\n95\n00:04:39,759 --> 00:04:40,889\nCheers.\n\n96\n00:04:40,889 --> 00:04:42,020\nCheers.\n\n97\n00:04:42,020 --> 00:04:44,639\nFrom there we went on a short tour of Old\nDelhi (पुरानी दिल्ली)‎‎\n\n98\n00:04:44,639 --> 00:04:47,599\nduring rush hour, which in retrospect may\nnot have been the best idea.\n\n99\n00:04:47,599 --> 00:04:55,839\nIt was a little too crowded to walk, so we\npopped into a restaurant for lunch instead.\n\n100\n00:04:55,839 --> 00:05:02,449\nAlright, so we walked through Old Delhi (पुरानी\nदिल्ली)‎‎.\n\n101\n00:05:02,449 --> 00:05:04,439\nWhat are the first impressions of that?\n\n102\n00:05:04,439 --> 00:05:05,869\nVery loud.\n\n103\n00:05:05,869 --> 00:05:07,479\nLots of traffic.\n\n104\n00:05:07,479 --> 00:05:09,180\nLots of honking.\n\n105\n00:05:09,180 --> 00:05:11,089\nWas it an assault on the senses?\n\n106\n00:05:11,089 --> 00:05:12,089\nYes.\n\n107\n00:05:12,089 --> 00:05:13,089\nYes but in a good way.\n\n108\n00:05:13,089 --> 00:05:14,089\nYes.\n\n109\n00:05:14,089 --> 00:05:15,089\nSam do you want to tell us what we're eating\ntoday?\n\n110\n00:05:15,089 --> 00:05:16,550\nYeah, so we've got a nice spread of food.\n\n111\n00:05:16,550 --> 00:05:23,050\nOver here we have Palak Paneer which is kind\nof a spinach curry with big chunks of cottage\n\n112\n00:05:23,050 --> 00:05:24,050\ncheese.\n\n113\n00:05:24,050 --> 00:05:25,050\nYeah.\n\n114\n00:05:25,050 --> 00:05:26,050\nAnd over here we have our curd.\n\n115\n00:05:26,050 --> 00:05:30,169\nYeah, I forget what that one was and then\nwe have our roti bread.\n\n116\n00:05:30,169 --> 00:05:32,699\nNice big thick pieces of bread.\n\n117\n00:05:32,699 --> 00:05:33,840\nAnd we're going to share everything.\n\n118\n00:05:33,840 --> 00:05:34,840\nA feast of feasts.\n\n119\n00:05:34,840 --> 00:05:36,419\nSo what do you think of the bread Dad?\n\n120\n00:05:36,419 --> 00:05:37,419\nVery puffy.\n\n121\n00:05:37,419 --> 00:05:38,419\nVery puffy.\n\n122\n00:05:38,419 --> 00:05:39,419\nI'm looking forward to putting the spreads\non.\n\n123\n00:05:39,419 --> 00:05:40,419\nYeah, so my turn for a bite.\n\n124\n00:05:40,419 --> 00:05:43,169\nI'm just going to try and get a little bit\nof everything.\n\n125\n00:05:43,169 --> 00:05:44,169\nLots of Palak Paneer.\n\n126\n00:05:44,169 --> 00:05:45,169\nA bit of curd.\n\n127\n00:05:45,169 --> 00:05:46,169\nOh man, that is fantastic.\n\n128\n00:05:46,169 --> 00:05:47,169\nIt is so good.\n\n129\n00:05:47,169 --> 00:05:48,169\nLoving this meal.\n\n130\n00:05:48,169 --> 00:05:56,599\nEverything is so cheap so.\n\n131\n00:05:56,599 --> 00:06:16,969\nWe're going to be feasting for a while.\n\n132\n00:06:16,969 --> 00:06:18,740\nOkay so day two update.\n\n133\n00:06:18,740 --> 00:06:22,479\nI guess we should explain what we did for\nthe rest of day one.\n\n134\n00:06:22,479 --> 00:06:24,099\nSo we visited the Red Fort (लाल क़िला\n- لال قلعہ‎).\n\n135\n00:06:24,099 --> 00:06:25,099\nWe had some tea.\n\n136\n00:06:25,099 --> 00:06:26,099\nYeah.\n\n137\n00:06:26,099 --> 00:06:28,259\nThen we wanted to visit Jama Masjid (जामा\nमस्जिद - جامع مسجد).\n\n138\n00:06:28,259 --> 00:06:29,259\nThe mosque.\n\n139\n00:06:29,259 --> 00:06:33,369\nYeah, the biggest mosque in Delhi but unfortunately\nduring the time we went it was closed to foreigners.\n\n140\n00:06:33,369 --> 00:06:34,830\nIt was prayer time.\n\n141\n00:06:34,830 --> 00:06:36,300\nSo we couldn't go.\n\n142\n00:06:36,300 --> 00:06:39,669\nSo we ended up having a really good lunch\nwhich we've showed and then we went back and\n\n143\n00:06:39,669 --> 00:06:40,669\nit was siesta time.\n\n144\n00:06:40,669 --> 00:06:41,669\nWe were all really tired.\n\n145\n00:06:41,669 --> 00:06:43,360\nAnd then we just had more food and more food.\n\n146\n00:06:43,360 --> 00:06:44,360\nYes.\n\n147\n00:06:44,360 --> 00:06:47,599\nSo today is the start of day two and our first\nstop is Humayun's Tomb (हुमायूँ\n\n148\n00:06:47,599 --> 00:06:48,599\nका मकबरा - آرامگاه همایون).\n\n149\n00:06:48,599 --> 00:06:49,610\nWe've just bought our tickets.\n\n150\n00:06:49,610 --> 00:06:51,099\nIt was 500 rupees.\n\n151\n00:06:51,099 --> 00:06:52,629\nYeah, 500 each.\n\n152\n00:06:52,629 --> 00:07:07,619\nYeah, and it looks amazing already so we're\ngoing to start touring.\n\n153\n00:07:07,619 --> 00:07:10,869\nExciting.\n\n154\n00:07:10,869 --> 00:07:21,460\nSo Sam you've been to Delhi before but this\nis one attraction you completely missed.\n\n155\n00:07:21,460 --> 00:07:26,129\nYeah, the last time I was in Delhi I had a\nhorrific case of food poisoning so I didn't\n\n156\n00:07:26,129 --> 00:07:27,810\nget to do this place.\n\n157\n00:07:27,810 --> 00:07:29,639\nSo this is like a brand new experience for\nme.\n\n158\n00:07:29,639 --> 00:07:30,639\nIt is really cool.\n\n159\n00:07:30,639 --> 00:07:31,639\nWhat do you think of it?\n\n160\n00:07:31,639 --> 00:07:35,349\nIt kind of reminds me a little bit of a mini\nTaj Mahal.\n\n161\n00:07:35,349 --> 00:07:36,449\nYeah.\n\n162\n00:07:36,449 --> 00:07:38,749\nAnd now that Sam mentions that Humayun's Tomb\n(हुमायूँ का मकबरा\n\n163\n00:07:38,749 --> 00:07:41,909\n- آرامگاه همایون) is actually\nbelieved to be a precursor to the Taj Mahal\n\n164\n00:07:41,909 --> 00:07:44,119\nwhich would come 60 years later.\n\n165\n00:07:44,119 --> 00:07:46,339\nSo there are some architectural similarities.\n\n166\n00:07:46,339 --> 00:07:53,389\nBut I mean we'll decide that for sure once\nwe get to Agra.\n\n167\n00:07:53,389 --> 00:08:23,849\nAfter visiting Humayun’s Tomb (हुमायूँ\nका मकबरा - آرامگاه همایون),\n\n168\n00:08:23,849 --> 00:08:26,509\nwe took two cycle rickshaws over to the Lodi\nGardens.\n\n169\n00:08:26,509 --> 00:08:30,959\nIt was getting close to lunch hour, so first\nwe stopped at “Lodi - The Garden Restaurant”\n\n170\n00:08:30,959 --> 00:08:34,140\nwhere we had a really nice meal in an outdoor\nsetting.\n\n171\n00:08:34,140 --> 00:08:38,380\nFrom there we were just a few steps away from\nthe actual gardens, which proved to be a popular\n\n172\n00:08:38,380 --> 00:08:43,700\nspot on the weekend.\n\n173\n00:08:43,700 --> 00:09:02,890\nSo it is a beautiful Sunday afternoon and\nwe have finally made it to the Lodi Gardens.\n\n174\n00:09:02,890 --> 00:09:04,650\nAnd it is such a lively place.\n\n175\n00:09:04,650 --> 00:09:08,150\nThere is so many families having picnics and\ncouples wandering around.\n\n176\n00:09:08,150 --> 00:09:09,150\nCouples wandering around.\n\n177\n00:09:09,150 --> 00:09:13,660\nThere is people playing cricket, badminton\nand just enjoying being out with family and\n\n178\n00:09:13,660 --> 00:09:14,660\nfriends.\n\n179\n00:09:14,660 --> 00:09:15,660\nIt is just a cool environment.\n\n180\n00:09:15,660 --> 00:09:17,070\nLike just it is packed.\n\n181\n00:09:17,070 --> 00:09:18,070\nPacked with people.\n\n182\n00:09:18,070 --> 00:09:22,200\nYet it is big enough that you feel like you\nstill get some of your own pockets of space.\n\n183\n00:09:22,200 --> 00:09:28,070\nThe Gardens are named after the Lodhi Dynasty,\nwho ruled parts of northern India from the\n\n184\n00:09:28,070 --> 00:09:33,120\nmid 15th century to the early 16th century,\nbefore the rise of the Mughal Empire.\n\n185\n00:09:33,120 --> 00:09:37,450\nThe gardens contain various tombs and mosques,\nand it’s a very tranquil setting in what\n\n186\n00:09:37,450 --> 00:09:43,200\ncan otherwise be a very chaotic city.\n\n187\n00:09:43,200 --> 00:09:55,230\nWell good morning.\n\n188\n00:09:55,230 --> 00:09:58,600\nIt is day three here in Delhi ((दिल्ली\nਿਦੱਲੀ)) and this morning we're back\n\n189\n00:09:58,600 --> 00:10:03,140\nat Jama Masjid . We came early before prayer\nso that we're able to visit.\n\n190\n00:10:03,140 --> 00:10:07,450\nSo yeah, we're going one of the minarets because\napparently you get some really cool views\n\n191\n00:10:07,450 --> 00:10:08,490\nof Delhi (दिल्ली ਿਦੱਲੀ).\n\n192\n00:10:08,490 --> 00:10:12,430\nAnd today is actually our last day in the\ncity so we're just sightseeing in the morning\n\n193\n00:10:12,430 --> 00:10:16,540\nand then later this afternoon we're going\nto be catching the train over to the desert\n\n194\n00:10:16,540 --> 00:10:17,540\nto Jaisalmer.\n\n195\n00:10:17,540 --> 00:10:30,320\nSo that is exciting.\n\n196\n00:10:30,320 --> 00:10:49,950\nAnd so begins the accent up the tower.\n\n197\n00:10:49,950 --> 00:10:52,360\nAlright Sam so we climbed the tower.\n\n198\n00:10:52,360 --> 00:10:53,360\nWhat did you think?\n\n199\n00:10:53,360 --> 00:10:55,030\nWe it is our morning exercise today.\n\n200\n00:10:55,030 --> 00:10:56,030\nIt sure was.\n\n201\n00:10:56,030 --> 00:10:59,860\nWe had a big breakfast so that was a good\nexercise for sure.\n\n202\n00:10:59,860 --> 00:11:03,800\nUh, I thought it was actually pretty easy\nto climb up.\n\n203\n00:11:03,800 --> 00:11:06,500\nLike the steps were not difficult.\n\n204\n00:11:06,500 --> 00:11:10,480\nSome other towers I've climbed up before have\nbeen really tricky in terms of the stepping.\n\n205\n00:11:10,480 --> 00:11:14,301\nSo that was fine but when you get to the top\nif you're afraid of heights like we are it\n\n206\n00:11:14,301 --> 00:11:16,420\nis a bit intimidating but it is also amazing.\n\n207\n00:11:16,420 --> 00:11:20,380\nSo I think it is worth just getting over it\nand going up and getting a view.\n\n208\n00:11:20,380 --> 00:11:24,860\nBut it can get a little crowded up there so\nwe headed down quite quickly after reaching\n\n209\n00:11:24,860 --> 00:11:25,860\nthe top.\n\n210\n00:11:25,860 --> 00:11:31,240\nYeah, so you've got the tower over here and\nthere is only one staircase going up and down\n\n211\n00:11:31,240 --> 00:11:33,490\nso you're basically competing with people.\n\n212\n00:11:33,490 --> 00:11:34,490\nYeah.\n\n213\n00:11:34,490 --> 00:11:36,780\nAnd like kind of having to press your body\nagainst the wall.\n\n214\n00:11:36,780 --> 00:11:39,150\nSo a little bit stressful I would say.\n\n215\n00:11:39,150 --> 00:11:45,550\nI wouldn't call it an easy climb.\n\n216\n00:11:45,550 --> 00:11:47,740\nLike most structures in Old Delhi (पुरानी\nदिल्ली)‎‎, Jama Masjid (जामा\n\n217\n00:11:47,740 --> 00:11:50,430\nमस्जिद - جامع مسجد) is\nmade of red sandstone and white marble, and\n\n218\n00:11:50,430 --> 00:12:28,230\nit also happens to be one of the largest mosques\nin all of India.\n\n219\n00:12:28,230 --> 00:12:31,010\nSo we're at the train station here in Delhi\n(दिल्ली ਿਦੱਲੀ) and that\n\n220\n00:12:31,010 --> 00:12:33,060\nmeans we are wrapping up the trip here.\n\n221\n00:12:33,060 --> 00:12:34,060\nWhat an adventure.\n\n222\n00:12:34,060 --> 00:12:35,430\nSo yeah that is it for our time in Delhi.\n\n223\n00:12:35,430 --> 00:12:37,320\nThat was an assault on the senses.\n\n224\n00:12:37,320 --> 00:12:39,190\nOh yes.\n\n225\n00:12:39,190 --> 00:12:44,610\nDelhi is a very chaotic but yet exciting city\nand there is a lot to do but it is the kind\n\n226\n00:12:44,610 --> 00:12:46,860\nof place where once you've seen a few attractions\nand you're ready to move on yeah.\n\n227\n00:12:46,860 --> 00:12:50,250\nYeah, it is time to move on.\n\n228\n00:12:50,250 --> 00:12:51,490\nAnd we are moving on.\n\n229\n00:12:51,490 --> 00:12:53,960\nWhere are we off to next?\n\n230\n00:12:53,960 --> 00:12:58,510\nWe're off to Jaisalmer in Rajasthan.\n\n231\n00:12:58,510 --> 00:12:59,750\nSo this is somewhere I've been before.\n\n232\n00:12:59,750 --> 00:13:00,750\nI'm so excited to be going there.\n\n233\n00:13:00,750 --> 00:13:01,750\nSo stay tuned for those adventures.\n\n234\n00:13:01,750 --> 00:13:04,020\nWe've got a lot more destinations in India\nto come.\n\n235\n00:13:04,020 --> 00:13:05,020\nBye!\n\n236\n00:13:05,020 --> 00:13:08,450\nOur first India train ride was a long overnight\njourney from Delhi to Jaisalmer.\n\n237\n00:13:08,450 --> 00:13:12,450\nThe station was quite busy with passengers\ncoming and going, so it was a little tricky\n\n238\n00:13:12,450 --> 00:13:13,690\nto navigate.\n\n239\n00:13:13,690 --> 00:13:18,100\nWe also somehow managed to print a booking\nconfirmation that didn’t show our seat numbers,\n\n240\n00:13:18,100 --> 00:13:29,420\nso that added another layer of confusion once\nour train pulled into the station.\n\n241\n00:13:29,420 --> 00:13:32,010\nWell we are finally on a moving train.\n\n242\n00:13:32,010 --> 00:13:36,310\nI would say that was very very very stressful.\n\n243\n00:13:36,310 --> 00:13:38,580\nIt took stress to a whole new level.\n\n244\n00:13:38,580 --> 00:13:40,130\nYeah, we kind of made a mistake.\n\n245\n00:13:40,130 --> 00:13:44,650\nWe booked our tickets like 3 months ago and\nwe forgot to update our tickets to make sure\n\n246\n00:13:44,650 --> 00:13:45,690\nwhat our seats were.\n\n247\n00:13:45,690 --> 00:13:48,970\nWe just printed off these tickets saying oh\nyeah we've got our confirmation and we've\n\n248\n00:13:48,970 --> 00:13:49,970\ngot our seat numbers.\n\n249\n00:13:49,970 --> 00:13:53,529\nBut we didn't get our seat numbers so we got\non the wrong train and we didn't know where\n\n250\n00:13:53,529 --> 00:13:54,529\nto sit.\n\n251\n00:13:54,529 --> 00:13:59,600\nIt took us a long time to sit down and then\nfinally uh we eventually did sit down and\n\n252\n00:13:59,600 --> 00:14:00,600\nit wasn't the right place.\n\n253\n00:14:00,600 --> 00:14:04,350\nIt has been a long day but the cool thing\nis we're going to wake up in the morning and\n\n254\n00:14:04,350 --> 00:14:07,620\nwe'll still have like I don't know five or\nsix hours of our journey left.\n\n255\n00:14:07,620 --> 00:14:12,320\nSo we'll be showing you a lot more scenery\nand we'll be giving you a room tour then.\n\n256\n00:14:12,320 --> 00:14:17,690\nFor this leg of our travels we booked seats\nin AC1 which is a first class 4-berth cabin.\n\n257\n00:14:17,690 --> 00:14:21,560\nNo meals were included in the price of our\nticket, but thankfully there were lots of\n\n258\n00:14:21,560 --> 00:14:25,950\nvendors coming by selling things like chai,\nchips, and cookies, so we made the most of\n\n259\n00:14:25,950 --> 00:14:26,950\nthat.\n\n260\n00:14:26,950 --> 00:14:27,950\nThank you Sir.\n\n261\n00:14:27,950 --> 00:14:28,950\nThank you.\n\n262\n00:14:28,950 --> 00:14:30,480\nSo Sam what did you get from the Chai Wallah\n(चायवाला)?\n\n263\n00:14:30,480 --> 00:14:34,080\nWell, the only thing that he sells is chai\nso we're going to have chai (मसाला\n\n264\n00:14:34,080 --> 00:14:35,080\nचाय).\n\n265\n00:14:35,080 --> 00:14:36,080\nWhat do you think Dad?\n\n266\n00:14:36,080 --> 00:14:37,080\nYes.\n\n267\n00:14:37,080 --> 00:14:38,080\nCheers.\n\n268\n00:14:38,080 --> 00:14:39,360\nCheers to chai (मसाला चाय).\n\n269\n00:14:39,360 --> 00:14:40,470\nCheers to chai.\n\n270\n00:14:40,470 --> 00:14:43,220\nAnd it was only 10 Rupees.\n\n271\n00:14:43,220 --> 00:14:44,220\nYeah.\n\n272\n00:14:44,220 --> 00:14:48,810\nWhich is like oh my gosh I don't even know\nwhat that is.\n\n273\n00:14:48,810 --> 00:14:49,960\nIt is like less than 20 cents for sure.\n\n274\n00:14:49,960 --> 00:14:50,960\n15 cents.\n\n275\n00:14:50,960 --> 00:14:51,960\nThat is one of the deals.\n\n276\n00:14:51,960 --> 00:14:52,960\nI'm having trouble doing math.\n\n277\n00:14:52,960 --> 00:14:54,029\nI'm tired.\n\n278\n00:14:54,029 --> 00:14:55,230\nMore snacks.\n\n279\n00:14:55,230 --> 00:14:56,230\nSandwich.\n\n280\n00:14:56,230 --> 00:14:57,230\nI'm hoping for peanuts.\n\n281\n00:14:57,230 --> 00:14:58,230\n200.\n\n282\n00:14:58,230 --> 00:14:59,230\n200.\n\n283\n00:14:59,230 --> 00:15:00,230\nThere you go.\n\n284\n00:15:00,230 --> 00:15:01,230\nHaha.\n\n285\n00:15:01,230 --> 00:15:04,680\nAlright Sam you want to show us the spoils?\n\n286\n00:15:04,680 --> 00:15:11,280\nOkay, so I'm going to show you what we got\nfor 300 Rupees. 200 Rupees. 200 sorry.\n\n287\n00:15:11,280 --> 00:15:12,310\nSo three sandwiches.\n\n288\n00:15:12,310 --> 00:15:13,310\n3 sandwiches.\n\n289\n00:15:13,310 --> 00:15:14,310\nWhat kind of sandwiches?\n\n290\n00:15:14,310 --> 00:15:16,440\nI think cheese and maybe tomato.\n\n291\n00:15:16,440 --> 00:15:18,050\nCheese and something else.\n\n292\n00:15:18,050 --> 00:15:20,480\nSo we've got these.\n\n293\n00:15:20,480 --> 00:15:21,480\nCookies.\n\n294\n00:15:21,480 --> 00:15:22,480\nTwo cookies.\n\n295\n00:15:22,480 --> 00:15:24,140\nPeanuts and chips.\n\n296\n00:15:24,140 --> 00:15:25,140\nWoah!\n\n297\n00:15:25,140 --> 00:15:29,710\nSo we paid less than about 3 US bucks for\nthat.\n\n298\n00:15:29,710 --> 00:15:32,420\nSo I'd say that is decent value.\n\n299\n00:15:32,420 --> 00:15:33,420\nHaha.\n\n300\n00:15:33,420 --> 00:15:38,010\nWe don't know if we're getting fed or not\nso this will last us until the morning.\n\n301\n00:15:38,010 --> 00:15:41,760\nSam is enjoying a mystery ingredient sandwich.\n\n302\n00:15:41,760 --> 00:15:42,870\nIt looks like I have no idea.\n\n303\n00:15:42,870 --> 00:15:43,870\nWhat does it look like?\n\n304\n00:15:43,870 --> 00:15:45,400\nI thought it was cheese like processed cheese.\n\n305\n00:15:45,400 --> 00:15:46,420\nBut it is not.\n\n306\n00:15:46,420 --> 00:15:47,690\nIt has got white bread.\n\n307\n00:15:47,690 --> 00:15:49,211\nI honestly have no idea I just know it is\nwhite bread.\n\n308\n00:15:49,211 --> 00:15:53,780\nThe only thing that is identifiable is the\nwhite bread.\n\n309\n00:15:53,780 --> 00:15:54,780\nExactly.\n\n310\n00:15:54,780 --> 00:15:56,450\nWhite bread.\n\n311\n00:15:56,450 --> 00:16:01,790\nI'm so hungry I don't care.\n\n312\n00:16:01,790 --> 00:16:12,460\nWell good morning we survived our first night\non an Indian train.\n\n313\n00:16:12,460 --> 00:16:14,390\nI actually slept pretty well.\n\n314\n00:16:14,390 --> 00:16:16,990\nI was really really tired after yesterday.\n\n315\n00:16:16,990 --> 00:16:18,870\nIt was just such a busy day.\n\n316\n00:16:18,870 --> 00:16:20,470\nSo yeah, now it is morning.\n\n317\n00:16:20,470 --> 00:16:22,770\nIt is about eight thirty.\n\n318\n00:16:22,770 --> 00:16:25,860\nUm, we're already in the desert so the landscape\nhas changed.\n\n319\n00:16:25,860 --> 00:16:27,860\nIt is more like dry and arid.\n\n320\n00:16:27,860 --> 00:16:30,720\nThe earth is red and we've had some breakfast.\n\n321\n00:16:30,720 --> 00:16:35,550\nWe've had some chai and we've also ordered\nsome mains so that should be coming soon.\n\n322\n00:16:35,550 --> 00:16:36,690\nSo what is going on?\n\n323\n00:16:36,690 --> 00:16:38,230\nBreakfast time.\n\n324\n00:16:38,230 --> 00:16:40,540\nThank you Sir.\n\n325\n00:16:40,540 --> 00:16:43,620\nThank you very much.\n\n326\n00:16:43,620 --> 00:16:45,930\nThe big unveil.\n\n327\n00:16:45,930 --> 00:16:49,010\nWe are having toast.\n\n328\n00:16:49,010 --> 00:16:50,010\nAnd more toast.\n\n329\n00:16:50,010 --> 00:16:51,029\nAnd more toast.\n\n330\n00:16:51,029 --> 00:16:53,970\nFour pieces of toast.\n\n331\n00:16:53,970 --> 00:16:56,730\nWith jam with ketchup.\n\n332\n00:16:56,730 --> 00:17:00,400\nAnd uh vegetarian fried vegetable ball.\n\n333\n00:17:00,400 --> 00:17:01,440\nBatter ball?\n\n334\n00:17:01,440 --> 00:17:02,440\nHahaha.\n\n335\n00:17:02,440 --> 00:17:03,450\nWe don't know what this is called.\n\n336\n00:17:03,450 --> 00:17:04,949\nBut we'll eat it.\n\n337\n00:17:04,949 --> 00:17:10,100\nOkay, I have no idea if I'm doing this right\nbut I'm going to make a sandwich here.\n\n338\n00:17:10,100 --> 00:17:11,100\nLook at that.\n\n339\n00:17:11,100 --> 00:17:12,459\nNo ketchup for you Sam?\n\n340\n00:17:12,459 --> 00:17:13,459\nNo.\n\n341\n00:17:13,459 --> 00:17:14,459\nHere Deb.\n\n342\n00:17:14,459 --> 00:17:15,510\nHow is it?\n\n343\n00:17:15,510 --> 00:17:18,029\nDo you want some too?\n\n344\n00:17:18,029 --> 00:17:19,159\nIt is not bad.\n\n345\n00:17:19,159 --> 00:17:20,159\nNot bad?\n\n346\n00:17:20,159 --> 00:17:21,159\nTaste it.\n\n347\n00:17:21,159 --> 00:17:22,159\nBut not amazing?\n\n348\n00:17:22,159 --> 00:17:26,510\nYeah, I wouldn't call it amazing but I am\nhungry in the morning.\n\n349\n00:17:26,510 --> 00:17:30,470\nI'll eat it.\n\n350\n00:17:30,470 --> 00:17:34,340\nSo we've had so many chai that we've built\nup a tower.\n\n351\n00:17:34,340 --> 00:17:41,790\nA tower of chai and we've got 4 more coming\nhere.\n\n352\n00:17:41,790 --> 00:17:42,790\nThank you.\n\n353\n00:17:42,790 --> 00:17:43,790\nThank you very much.\n\n354\n00:17:43,790 --> 00:17:46,369\nIt is time for a skill testing question.\n\n355\n00:17:46,369 --> 00:17:49,720\nHow many cups of chai did we have for breakfast?\n\n356\n00:17:49,720 --> 00:17:52,250\nComfy over there?\n\n357\n00:17:52,250 --> 00:17:58,990\nIf we can offer one tip regarding train travel\nin India, it would be to book your tickets\n\n358\n00:17:58,990 --> 00:18:00,289\nwell in advance.\n\n359\n00:18:00,289 --> 00:18:04,820\nWe booked ours several months ahead and struggled\nto get seats together in some of our later\n\n360\n00:18:04,820 --> 00:18:05,820\njourneys.\n\n361\n00:18:05,820 --> 00:18:09,249\nThere is a tourist quota of tickets that you\ncan book in person, but the larger the group,\n\n362\n00:18:09,249 --> 00:18:12,350\nthe harder it’ll be to get on your desired\ntrain, so plan ahead.\n\n363\n00:18:12,350 --> 00:18:13,389\nWhat are you doing Sam?\n\n364\n00:18:13,389 --> 00:18:14,389\nJust cleaning the windows.\n\n365\n00:18:14,389 --> 00:18:17,210\nSo we can film a little better.\n\n366\n00:18:17,210 --> 00:18:20,889\nThis is what we've got from the window so\nfar.\n\n367\n00:18:20,889 --> 00:18:22,320\nOh hahaha man.\n\n368\n00:18:22,320 --> 00:18:24,090\nThis is the first class cabin.\n\n369\n00:18:24,090 --> 00:18:25,090\nYeah.\n\n370\n00:18:25,090 --> 00:18:30,179\nAnd now I'm drying it off with my hand towel\nthat they gave us.\n\n371\n00:18:30,179 --> 00:18:34,120\nDeciphering the various train classes in India\ncan be a little tricky since there are as\n\n372\n00:18:34,120 --> 00:18:36,169\nmany as 8 seat and sleeper classes.\n\n373\n00:18:36,169 --> 00:18:41,509\nJust remember that AC1 and AC2 classes will\noffer the most comfort, but if you’re on\n\n374\n00:18:41,509 --> 00:18:47,190\na real budget the sleeper class is the cheapest\nand most adventurous way to travel.\n\n375\n00:18:47,190 --> 00:18:48,909\nWell well we've almost arrived.\n\n376\n00:18:48,909 --> 00:18:49,909\nI'd say.\n\n377\n00:18:49,909 --> 00:18:50,909\nWe have almost arrived.\n\n378\n00:18:50,909 --> 00:18:51,909\nYeah.\n\n379\n00:18:51,909 --> 00:18:52,909\nWe had a second nap after breakfast so I'm\nstill a little like arrggghh\n\n380\n00:18:52,909 --> 00:18:53,909\ndrowsy.\n\n381\n00:18:53,909 --> 00:18:54,909\nBut anyways we're going to give you guys the\ngrand room tour.\n\n382\n00:18:54,909 --> 00:18:58,590\nSo for this journey we booked 1st class AC\napparently that means aircabin.\n\n383\n00:18:58,590 --> 00:19:06,289\nAnd this is what it looks like.\n\n384\n00:19:06,289 --> 00:19:09,620\nAnd the noise you hear from above that is\nthe AC.\n\n385\n00:19:09,620 --> 00:19:10,620\nYeah so.\n\n386\n00:19:10,620 --> 00:19:11,620\nThe fans are pretty loud.\n\n387\n00:19:11,620 --> 00:19:12,620\nYes they are.\n\n388\n00:19:12,620 --> 00:19:13,620\nBasically you've got four bunks.\n\n389\n00:19:13,620 --> 00:19:18,169\nYou have a door and the other classes only\nhave a curtain for privacy.\n\n390\n00:19:18,169 --> 00:19:19,169\nRight.\n\n391\n00:19:19,169 --> 00:19:21,470\nAnd the door is actually of the sliding variety.\n\n392\n00:19:21,470 --> 00:19:22,700\nSo haha.\n\n393\n00:19:22,700 --> 00:19:29,480\nAnyways I slept up top, Sam slept on the other\nside.\n\n394\n00:19:29,480 --> 00:19:30,480\nSo you're given bedding.\n\n395\n00:19:30,480 --> 00:19:31,909\nYou're given like what two sheets?\n\n396\n00:19:31,909 --> 00:19:33,731\nA towel and a warm blanket.\n\n397\n00:19:33,731 --> 00:19:34,731\nBlanket and a pillow.\n\n398\n00:19:34,731 --> 00:19:35,731\nRight.\n\n399\n00:19:35,731 --> 00:19:36,731\nAnd then you can buy breakfast in the morning.\n\n400\n00:19:36,731 --> 00:19:46,610\nThere is people who walk by offering chai\nand snacks and sandwiches.\n\n401\n00:19:46,610 --> 00:19:48,320\nSo yeah and we also get to enjoy the views.\n\n402\n00:19:48,320 --> 00:19:49,320\nYeah.\n\n403\n00:19:49,320 --> 00:19:50,879\nAnd so it is four people per cabin.\n\n404\n00:19:50,879 --> 00:19:52,259\n4 people per cabin.\n\n405\n00:19:52,259 --> 00:19:55,419\nSo yeah we're very much out in the desert\nat this point.\n\n406\n00:19:55,419 --> 00:19:59,730\nYeah, so for the next train journeys we're\nalso going to be doing second class and third\n\n407\n00:19:59,730 --> 00:20:00,730\nclass because that is all that was available\nfor some routes.\n\n408\n00:20:00,730 --> 00:20:07,299\nBut yeah, this is living it up on an Indian\ntrain (भारतीय रेल) people.\n\n409\n00:20:07,299 --> 00:20:10,129\nWe have arrived let's go find transportation.\n\n410\n00:20:10,129 --> 00:20:11,129\nThat is my update.\n\n411\n00:20:11,129 --> 00:20:13,210\nSo this is a pleasant surprise.\n\n412\n00:20:13,210 --> 00:20:23,730\nWe just exited the station thinking we'd have\nto find transportation but the hotel actually\n\n413\n00:20:23,730 --> 00:20:24,730\nsent a free shuttle.\n\n414\n00:20:24,730 --> 00:20:26,340\nSo it is all sorted and it is free.\n\n415\n00:20:26,340 --> 00:20:51,179\nYou've gotta like that.\n\n416\n00:20:51,179 --> 00:20:53,739\nWell guys the journey was worth it.\n\n417\n00:20:53,739 --> 00:20:58,080\nIt was long, it was tiring but we finally\narrived in Jaisalmer (जैसलमेर).\n\n418\n00:20:58,080 --> 00:20:59,080\nOur hotel is amazing.\n\n419\n00:20:59,080 --> 00:21:01,269\nSo that is going to be a separate vlog.\n\n420\n00:21:01,269 --> 00:21:02,269\nYeah.\n\n421\n00:21:02,269 --> 00:21:03,309\nWe'll give you a proper hotel tour.\n\n422\n00:21:03,309 --> 00:21:05,039\nBut yeah, we're happy to be here.\n\n423\n00:21:05,039 --> 00:21:06,039\nWe are.\n\n424\n00:21:06,039 --> 00:21:07,570\nIt has been a really long journey.\n\n425\n00:21:07,570 --> 00:21:11,659\nAnd it is one of those things you so appreciate\nbeing there after such a long journey.\n\n426\n00:21:11,659 --> 00:21:12,659\nHaha.\n\n427\n00:21:12,659 --> 00:21:13,659\nAnyways we need food and we need sleep.\n\n428\n00:21:13,659 --> 00:21:15,289\nI can't even speak properly.\n\n429\n00:21:15,289 --> 00:21:17,940\nWe'll see you later.\n\n430\n00:21:17,940 --> 00:21:19,210\nCiao.\n\n431\n00:21:19,210 --> 00:21:20,480\nBye.\n\n432\n00:21:20,480 --> 00:21:25,049\nAfter an 18 hour overnight train ride from\nDelhi, we finally reached Jaisalmer (जैसलमेर),\n\n433\n00:21:25,049 --> 00:21:28,649\na city of yellow sandstone that lies in the\nmiddle of the Thar Desert (लाइक,कमेंट\n\n434\n00:21:28,649 --> 00:21:29,649\nव सब्सक्राइब करे).\n\n435\n00:21:29,649 --> 00:21:33,019\nThis proved to be my favourite stop of our\nmonth long adventure in India; now let me\n\n436\n00:21:33,019 --> 00:21:52,419\ntake you on a tour and show you why.\n\n437\n00:21:52,419 --> 00:21:54,380\nWell good morning from Jaisalmer (जैसलमेर).\n\n438\n00:21:54,380 --> 00:21:58,580\nWe have finally found a quiet little spot\nin this maze of a fort (जैसलमेर\n\n439\n00:21:58,580 --> 00:21:59,580\nफोर्ट).\n\n440\n00:21:59,580 --> 00:22:00,580\nConfession time.\n\n441\n00:22:00,580 --> 00:22:02,240\nWe've tried like several intros but there\nhas been a lot of beeping.\n\n442\n00:22:02,240 --> 00:22:03,820\nIt is so loud.\n\n443\n00:22:03,820 --> 00:22:08,409\nUm but yeah we're exploring the main attraction\ntoday which is the fort and it amazing.\n\n444\n00:22:08,409 --> 00:22:11,970\nI can see why this city is called the Golden\nCity of India.\n\n445\n00:22:11,970 --> 00:22:14,509\nJust the yellow sandstone glows in the sun.\n\n446\n00:22:14,509 --> 00:22:17,649\nIt is beautiful so we finally made it inside\nthe fort (जैसलमेर फोर्ट).\n\n447\n00:22:17,649 --> 00:22:21,100\nIt is a huge maze of hills going up and down\nand little alleys.\n\n448\n00:22:21,100 --> 00:22:22,100\nYeah.\n\n449\n00:22:22,100 --> 00:22:24,679\nWe're just going to spend the morning exploring\nand seeing what we find here.\n\n450\n00:22:24,679 --> 00:22:28,460\nYeah, it is incredible and something to keep\nin mind is that it is a living fort (जैसलमेर\n\n451\n00:22:28,460 --> 00:22:31,169\nफोर्ट) meaning that there is merchants,\nthere is hotels, there is restaurants and\n\n452\n00:22:31,169 --> 00:22:32,789\nyou can visit anytime of day.\n\n453\n00:22:32,789 --> 00:22:33,789\nShopping time.\n\n454\n00:22:33,789 --> 00:22:35,309\nWe all know how much Sam enjoys shopping.\n\n455\n00:22:35,309 --> 00:22:36,470\nYou know what?\n\n456\n00:22:36,470 --> 00:22:38,100\nWhen in India I think it is pretty cool.\n\n457\n00:22:38,100 --> 00:22:39,500\nWith all of the different colors.\n\n458\n00:22:39,500 --> 00:22:41,150\nWe're actually going to get some stuff for\nour future house.\n\n459\n00:22:41,150 --> 00:22:44,269\nWe've been saying that a lot lately but it\nis true.\n\n460\n00:22:44,269 --> 00:22:49,419\nWith so much colour all around us, it wasn’t\nlong before we were lured into a shop and\n\n461\n00:22:49,419 --> 00:22:53,840\nfound ourselves picking out souvenirs in the\nform of wall hangings, pillow cases, and a\n\n462\n00:22:53,840 --> 00:22:55,389\nsmall painting or two.\n\n463\n00:22:55,389 --> 00:23:03,470\nOur luggage gained an extra couple of pounds\nin this city alone.\n\n464\n00:23:03,470 --> 00:23:07,119\nSam I think we found the shirt for you?\n\n465\n00:23:07,119 --> 00:23:08,119\nI think we have.\n\n466\n00:23:08,119 --> 00:23:09,500\nCan you guess which one it is?\n\n467\n00:23:09,500 --> 00:23:10,500\nHahaha.\n\n468\n00:23:10,500 --> 00:23:11,500\nAmongst those four.\n\n469\n00:23:11,500 --> 00:23:12,900\nThat one right there.\n\n470\n00:23:12,900 --> 00:23:13,900\nMr Mustache.\n\n471\n00:23:13,900 --> 00:23:14,900\nAnd the sunglasses.\n\n472\n00:23:14,900 --> 00:23:15,989\nThat is totally me.\n\n473\n00:23:15,989 --> 00:23:17,730\nAre you going to start wearing a turban Sam?\n\n474\n00:23:17,730 --> 00:23:19,279\nUh, I don't know about that.\n\n475\n00:23:19,279 --> 00:23:20,279\nYou know what?\n\n476\n00:23:20,279 --> 00:23:22,120\nI have rocked a mustache with glasses before.\n\n477\n00:23:22,120 --> 00:23:24,370\nAnd you've got the red hat so it kind of works.\n\n478\n00:23:24,370 --> 00:23:25,450\nIt kind of works.\n\n479\n00:23:25,450 --> 00:23:29,600\nI got excited thinking these were turbans\nand maybe we could get Sam one but I think\n\n480\n00:23:29,600 --> 00:23:31,710\nthey're just scarves.\n\n481\n00:23:31,710 --> 00:23:34,720\nAlthough I guess you could use a scarf and\nturn it into a turban.\n\n482\n00:23:34,720 --> 00:23:41,230\nThere are so many shops here that we just\nkeep walking five or ten meters and then popping\n\n483\n00:23:41,230 --> 00:23:42,740\ninto a new store.\n\n484\n00:23:42,740 --> 00:23:47,039\nIt is just there are so many colors and beads\nand sequins.\n\n485\n00:23:47,039 --> 00:23:49,230\nSo let's go see what we can get.\n\n486\n00:23:49,230 --> 00:23:51,210\nWe are shopping for home decor.\n\n487\n00:23:51,210 --> 00:23:52,210\nWhat did you find Sam?\n\n488\n00:23:52,210 --> 00:23:53,210\nLook at this.\n\n489\n00:23:53,210 --> 00:23:54,210\nThere are all kinds of different elephants.\n\n490\n00:23:54,210 --> 00:23:55,399\nAn elephant pillow case.\n\n491\n00:23:55,399 --> 00:23:57,960\nBut look down here and you see a whole bunch\nmore.\n\n492\n00:23:57,960 --> 00:23:58,960\nI know.\n\n493\n00:23:58,960 --> 00:23:59,960\nI think we're going to pick up a couple.\n\n494\n00:23:59,960 --> 00:24:04,029\nYou're going to get a couple.\n\n495\n00:24:04,029 --> 00:24:08,470\nMaybe.\n\n496\n00:24:08,470 --> 00:24:14,919\nBut it wasn’t all shopping in Jaisalmer\n(जैसलमेर).\n\n497\n00:24:14,919 --> 00:24:18,730\nWe also made time to do a bit of sightseeing\ninside the fort, and one of the main attractions\n\n498\n00:24:18,730 --> 00:24:24,179\nhere are the Jain Temples (जैन धर्म).\n\n499\n00:24:24,179 --> 00:24:27,559\nWe just bought tickets to visit one of the\nJain Temples (जैन धर्म) here\n\n500\n00:24:27,559 --> 00:24:29,070\ninside the fort.\n\n501\n00:24:29,070 --> 00:24:30,309\nAnd it is beautiful.\n\n502\n00:24:30,309 --> 00:24:37,340\nLike the carvings are so intricate and there\nis such attention to detail it is amazing.\n\n503\n00:24:37,340 --> 00:24:39,049\nWhat do you think?\n\n504\n00:24:39,049 --> 00:24:41,159\nI think this is pretty amazing.\n\n505\n00:24:41,159 --> 00:24:44,230\nI did visit some Jain Temples the last time\nI was in Jaisalmer (जैसलमेर)\n\n506\n00:24:44,230 --> 00:25:04,350\nbut they were out in the desert and this one\nhere is even more impressive I have to say.\n\n507\n00:25:04,350 --> 00:25:07,070\nAnother thing we’d recommend doing in Jaisalmer\n(जैसलमेर) is having dinner on\n\n508\n00:25:07,070 --> 00:25:09,559\na rooftop restaurant while the sun sets.\n\n509\n00:25:09,559 --> 00:25:12,850\nThere are plenty of restaurants scattered\nacross the city and the views you get as the\n\n510\n00:25:12,850 --> 00:25:14,970\nsun goes down are amazing.\n\n511\n00:25:14,970 --> 00:25:18,859\nWe chose one at random and it included a live\nmusic performance.\n\n512\n00:25:18,859 --> 00:25:22,559\nSo this afternoon we are catching the sunset\non a rooftop terrace.\n\n513\n00:25:22,559 --> 00:25:24,759\nWe're at the Jaisalmer Oasis restaurant.\n\n514\n00:25:24,759 --> 00:25:30,899\nYeah, and I mean we're at basically the top\nlevel of the fort at the top level of a restaurant.\n\n515\n00:25:30,899 --> 00:25:34,440\nSo we are getting some of the best views in\nthe entire city.\n\n516\n00:25:34,440 --> 00:25:37,399\nWe almost basically have like 360 degree views\nof the city.\n\n517\n00:25:37,399 --> 00:25:39,210\nSo it is incredible here.\n\n518\n00:25:39,210 --> 00:25:41,190\nWe're just waiting for our pizzas to come.\n\n519\n00:25:41,190 --> 00:25:42,190\nYeah.\n\n520\n00:25:42,190 --> 00:25:46,210\nSo we have a view of the Jain temples we visited\nearlier this morning and you can also see\n\n521\n00:25:46,210 --> 00:25:54,559\na few different rooftop restaurants off in\nthe distance.\n\n522\n00:25:54,559 --> 00:26:08,700\n(Singing and accordion)\n\n523\n00:26:08,700 --> 00:26:27,600\nIt is very easy to get lost inside the fort\nat night.\n\n524\n00:26:27,600 --> 00:26:32,859\nOnce the lights go out but we finally found\nour way out after wandering in circles for\n\n525\n00:26:32,859 --> 00:26:33,859\na bit.\n\n526\n00:26:33,859 --> 00:26:50,080\nAnd now we're going to get some transportation\nand head back to the hotel for some rest.\n\n527\n00:26:50,080 --> 00:26:54,489\n(Tuk-tuk sounds)\n\n528\n00:26:54,489 --> 00:26:57,159\nThe following day was all about visiting the\nThar Desert (लाइक,कमेंट\n\n529\n00:26:57,159 --> 00:26:58,820\nव सब्सक्राइब करे)\non an afternoon camel trek.\n\n530\n00:26:58,820 --> 00:27:02,919\nIt was a nice change of pace from the city,\nand we got to enjoy a traditional meal cooked\n\n531\n00:27:02,919 --> 00:27:05,799\nover a campfire.\n\n532\n00:27:05,799 --> 00:27:11,419\nSo we are currently visiting a Rajasthani\nstyle village.\n\n533\n00:27:11,419 --> 00:27:17,200\nOur guide is waiting for us in the truck and\nmy plan is to befriend all the goats.\n\n534\n00:27:17,200 --> 00:27:32,729\nThere are so many goats wandering around here.\n\n535\n00:27:32,729 --> 00:27:35,289\nWell the camel adventures are about to begin.\n\n536\n00:27:35,289 --> 00:27:37,070\nWe have arrived in the desert.\n\n537\n00:27:37,070 --> 00:27:40,059\nWe probably drove for 30 or 40 minutes.\n\n538\n00:27:40,059 --> 00:27:41,059\nCheck out the camels.\n\n539\n00:27:41,059 --> 00:27:44,500\nWe're going to be picking out a companion.\n\n540\n00:27:44,500 --> 00:27:47,169\nHopefully a friendly one who doesn't spit\nin my face.\n\n541\n00:27:47,169 --> 00:27:48,320\nCamel adventure.\n\n542\n00:27:48,320 --> 00:27:49,470\nCamel adventure.\n\n543\n00:27:49,470 --> 00:27:50,619\nCamel Safari.\n\n544\n00:27:50,619 --> 00:27:51,619\nYeah.\n\n545\n00:27:51,619 --> 00:27:56,251\nAnd this is like a blast from the past because\nthe last time I was in Jaisalmer (जैसलमेर)\n\n546\n00:27:56,251 --> 00:27:58,450\nI did like a four day camel safari.\n\n547\n00:27:58,450 --> 00:28:02,340\nSo we're just doing a short little ride this\nafternoon but I can't wait to do it.\n\n548\n00:28:02,340 --> 00:28:03,739\nRiding camels is pretty fun.\n\n549\n00:28:03,739 --> 00:28:04,919\nWoop woop.\n\n550\n00:28:04,919 --> 00:28:08,479\nI know how to do this.\n\n551\n00:28:08,479 --> 00:28:13,080\nOkay Sam show us how it is done.\n\n552\n00:28:13,080 --> 00:28:14,429\nHaha.\n\n553\n00:28:14,429 --> 00:28:17,710\nAlright, there is nothing particularly graceful.\n\n554\n00:28:17,710 --> 00:28:20,499\nYou just hop on it.\n\n555\n00:28:20,499 --> 00:28:23,570\nOne leg over the other.\n\n556\n00:28:23,570 --> 00:28:24,570\nAnd it rises up.\n\n557\n00:28:24,570 --> 00:28:25,570\nWhere do I hold?\n\n558\n00:28:25,570 --> 00:28:27,019\nOh okay.\n\n559\n00:28:27,019 --> 00:28:28,019\nYes.\n\n560\n00:28:28,019 --> 00:28:29,019\nOkay.\n\n561\n00:28:29,019 --> 00:28:30,019\nGood.\n\n562\n00:28:30,019 --> 00:28:31,019\nOkay.\n\n563\n00:28:31,019 --> 00:28:32,399\nThe camel is squeaking.\n\n564\n00:28:32,399 --> 00:28:35,369\nHold where?\n\n565\n00:28:35,369 --> 00:28:36,850\nThere.\n\n566\n00:28:36,850 --> 00:28:38,330\nOooh.\n\n567\n00:28:38,330 --> 00:28:39,820\nWow.\n\n568\n00:28:39,820 --> 00:28:42,789\nHello friend.\n\n569\n00:28:42,789 --> 00:28:44,580\nThis is my camel.\n\n570\n00:28:44,580 --> 00:28:46,320\nHello camel.\n\n571\n00:28:46,320 --> 00:28:47,320\nYes.\n\n572\n00:28:47,320 --> 00:28:52,820\nSo the first and last time I rode a camel\nwas in Jordan a few years ago.\n\n573\n00:28:52,820 --> 00:28:57,220\nAnd for some reason I remembered camels being\na lot shorter.\n\n574\n00:28:57,220 --> 00:29:02,940\nThe one I'm on right now seems really tall\nand really large and it feels like I'm really\n\n575\n00:29:02,940 --> 00:29:04,970\nfar away from the ground.\n\n576\n00:29:04,970 --> 00:29:06,149\nBut we're going.\n\n577\n00:29:06,149 --> 00:29:13,799\nWe've got a caravan of five and we're on our\nway.\n\n578\n00:29:13,799 --> 00:29:27,789\nWhat are we inspecting Sam?\n\n579\n00:29:27,789 --> 00:29:41,779\nDid you rip your pants?\n\n580\n00:29:41,779 --> 00:29:52,980\n(Gypsy dancing and singing)\n\n581\n00:29:52,980 --> 00:29:55,779\nHaha.\n\n582\n00:29:55,779 --> 00:29:58,379\nSo Sam update from the desert?\n\n583\n00:29:58,379 --> 00:29:59,379\nUpdate.\n\n584\n00:29:59,379 --> 00:30:01,140\nYou were just getting some sunset shots.\n\n585\n00:30:01,140 --> 00:30:02,140\nYeah.\n\n586\n00:30:02,140 --> 00:30:03,140\nAnd we're waiting for dinner.\n\n587\n00:30:03,140 --> 00:30:04,140\nWhich is over there.\n\n588\n00:30:04,140 --> 00:30:05,140\nIt is cooking.\n\n589\n00:30:05,140 --> 00:30:06,279\nIt is cooking right before us.\n\n590\n00:30:06,279 --> 00:30:07,279\nIt is cooking.\n\n591\n00:30:07,279 --> 00:30:08,279\nSo making chai?\n\n592\n00:30:08,279 --> 00:30:09,279\nYeah.\n\n593\n00:30:09,279 --> 00:30:16,690\nChai with like sugar.\n\n594\n00:30:16,690 --> 00:30:19,700\nSure.\n\n595\n00:30:19,700 --> 00:30:28,730\nSugar sounds good.\n\n596\n00:30:28,730 --> 00:30:40,779\nNo sugar no chai.\n\n597\n00:30:40,779 --> 00:30:43,789\nHaha.\n\n598\n00:30:43,789 --> 00:30:52,820\nDo dah doo.\n\n599\n00:30:52,820 --> 00:30:55,830\nHaha.\n\n600\n00:30:55,830 --> 00:31:01,860\nTrumpet chips.\n\n601\n00:31:01,860 --> 00:31:05,549\nThe next morning we went back to the fort\nbecause we just couldn’t stay away.\n\n602\n00:31:05,549 --> 00:31:10,379\nI visited the Jaisalmer Fort Palace Museum\n& Heritage Center, while Sam and his mom picked\n\n603\n00:31:10,379 --> 00:31:23,399\nup a few additional souvenirs for family back\nhome.\n\n604\n00:31:23,399 --> 00:31:25,950\nSo right now we're heading to Gadisar Lake\n(गाडिसर झील).\n\n605\n00:31:25,950 --> 00:31:29,629\nApparently it is great place to watch sunset\nand also if you want to do a boat tour over\n\n606\n00:31:29,629 --> 00:31:41,039\nthe lake that is another possibility.\n\n607\n00:31:41,039 --> 00:31:54,119\nI have to say it has been so worth it coming\nhere for sunset.\n\n608\n00:31:54,119 --> 00:31:55,480\nLike this has just been incredible.\n\n609\n00:31:55,480 --> 00:32:00,179\nThe only other country that I've ever been\nto that sunsets as spectacular as in India\n\n610\n00:32:00,179 --> 00:32:01,289\nhas been in South Africa.\n\n611\n00:32:01,289 --> 00:32:07,609\nAnd you just see like this golden orb come\nevery single day for sunrise and then again\n\n612\n00:32:07,609 --> 00:32:08,609\nfor sunset.\n\n613\n00:32:08,609 --> 00:32:09,609\nIt is just unbelievable.\n\n614\n00:32:09,609 --> 00:32:15,779\nWell well we are back at the train station\nand that means the Jaisalmer train diaries\n\n615\n00:32:15,779 --> 00:32:16,779\nare over.\n\n616\n00:32:16,779 --> 00:32:17,779\nNext destination.\n\n617\n00:32:17,779 --> 00:32:22,789\nNext destination is Jodhpur and that is a\nshort ride compared to this past one.\n\n618\n00:32:22,789 --> 00:32:23,789\nOh yes.\n\n619\n00:32:23,789 --> 00:32:24,789\n18 hours versus 5.\n\n620\n00:32:24,789 --> 00:32:26,279\nSo we just got an evening train ride.\n\n621\n00:32:26,279 --> 00:32:37,659\nWe're leaving here around five and we should\nbe arriving around ten thirty.\n\n622\n00:32:37,659 --> 00:32:46,309\nWoop woop.\n\n623\n00:32:46,309 --> 00:32:47,980\nAlright guys, hello from Jodhpur (जोधपुर).\n\n624\n00:32:47,980 --> 00:32:50,760\nIt is time for another hotel tour.\n\n625\n00:32:50,760 --> 00:32:53,570\nWe have been staying in a haveli (हवेली)\nin Jodhpur (जोधपुर) for the last\n\n626\n00:32:53,570 --> 00:32:54,830\n3 nights.\n\n627\n00:32:54,830 --> 00:32:55,960\nAnd it is a pretty cool place.\n\n628\n00:32:55,960 --> 00:32:59,840\nLike we mentioned in one of our earlier videos\na haveli (حویلی) is kind of like an old\n\n629\n00:32:59,840 --> 00:33:04,480\nstyle home or an old style mansion that has\nbeen turned into a hotel.\n\n630\n00:33:04,480 --> 00:33:09,440\nSo the architecture is very typical and the\nplace itself is kind of like a maze.\n\n631\n00:33:09,440 --> 00:33:10,480\nIt is really quirky.\n\n632\n00:33:10,480 --> 00:33:12,450\nIt is not your typical hotel.\n\n633\n00:33:12,450 --> 00:33:14,389\nSo we're going to show you how you get in.\n\n634\n00:33:14,389 --> 00:33:16,580\nThen we're going to give you a room tour.\n\n635\n00:33:16,580 --> 00:33:19,860\nAnd afterwards we're going to show you the\nrooftop because you get some amazing views\n\n636\n00:33:19,860 --> 00:33:21,049\nof the whole city.\n\n637\n00:33:21,049 --> 00:33:23,580\nSo let's go find Sam and let's get started.\n\n638\n00:33:23,580 --> 00:33:25,429\nAlright, so we have found Sammy boy.\n\n639\n00:33:25,429 --> 00:33:26,429\nHere I am.\n\n640\n00:33:26,429 --> 00:33:28,349\nDo you want to lead us in.\n\n641\n00:33:28,349 --> 00:33:30,020\nLet's go take the grand tour.\n\n642\n00:33:30,020 --> 00:33:31,279\nThe grand tour.\n\n643\n00:33:31,279 --> 00:33:32,279\nOkay.\n\n644\n00:33:32,279 --> 00:33:36,259\nWe're going to follow your footsteps.\n\n645\n00:33:36,259 --> 00:33:41,989\nSo the thing I find really interesting is\nthat we have to go past people's homes.\n\n646\n00:33:41,989 --> 00:33:45,179\nAnd sometimes their doors are open so we like\ncan peak in.\n\n647\n00:33:45,179 --> 00:33:46,179\nLook at the shoes.\n\n648\n00:33:46,179 --> 00:33:47,179\nYou can see the shoes.\n\n649\n00:33:47,179 --> 00:33:48,179\nAnd then the door.\n\n650\n00:33:48,179 --> 00:33:51,080\nAnd look you can see there about like 3 inches.\n\n651\n00:33:51,080 --> 00:33:54,529\nI don't know why I'm whispering.\n\n652\n00:33:54,529 --> 00:33:55,529\nHaha.\n\n653\n00:33:55,529 --> 00:33:59,650\nIn case the neighbors are listening.\n\n654\n00:33:59,650 --> 00:34:00,750\nSo there is another door.\n\n655\n00:34:00,750 --> 00:34:01,979\nSomeone's home.\n\n656\n00:34:01,979 --> 00:34:06,470\nAnd we go up these steps.\n\n657\n00:34:06,470 --> 00:34:08,360\nAlright still going into the haveli (हवेली).\n\n658\n00:34:08,360 --> 00:34:09,360\nIt is a bit of a long walk from the gate.\n\n659\n00:34:09,360 --> 00:34:10,360\nBut check out this art.\n\n660\n00:34:10,360 --> 00:34:11,360\nSome hand painted art.\n\n661\n00:34:11,360 --> 00:34:12,360\nElephants.\n\n662\n00:34:12,360 --> 00:34:13,360\nHow cool is that?\n\n663\n00:34:13,360 --> 00:34:14,360\nAnyways let's keep going.\n\n664\n00:34:14,360 --> 00:34:15,360\nMore stairs.\n\n665\n00:34:15,360 --> 00:34:16,360\nA bit of a workout.\n\n666\n00:34:16,360 --> 00:34:27,640\nGetting to this place.\n\n667\n00:34:27,640 --> 00:34:33,780\nOh and guys you seriously need to watch your\nhead.\n\n668\n00:34:33,780 --> 00:34:35,500\nThis is not for people if you're tall.\n\n669\n00:34:35,500 --> 00:34:36,590\nI just hit my head.\n\n670\n00:34:36,590 --> 00:34:37,590\nAgain.\n\n671\n00:34:37,590 --> 00:34:38,590\nWhile I said that.\n\n672\n00:34:38,590 --> 00:34:40,150\nAfter saying that.\n\n673\n00:34:40,150 --> 00:34:41,409\nThat wasn't even an accident.\n\n674\n00:34:41,409 --> 00:34:44,960\nSam is out there not following his own advice.\n\n675\n00:34:44,960 --> 00:34:45,960\nHaha.\n\n676\n00:34:45,960 --> 00:34:49,230\nIt is not easy being a cameraman.\n\n677\n00:34:49,230 --> 00:34:52,870\nSo 360 of the main courtyard.\n\n678\n00:34:52,870 --> 00:34:55,790\nThis is also where you have the reception\nto check-in.\n\n679\n00:34:55,790 --> 00:35:13,180\nBut let's go find Sam.\n\n680\n00:35:13,180 --> 00:35:19,140\nSo from the courtyard we take this random\nlittle hall.\n\n681\n00:35:19,140 --> 00:35:20,210\nMore artwork.\n\n682\n00:35:20,210 --> 00:35:22,830\nMore elephants.\n\n683\n00:35:22,830 --> 00:35:24,980\nAnd we have another courtyard.\n\n684\n00:35:24,980 --> 00:35:26,690\nAnd we have Sam's Dad.\n\n685\n00:35:26,690 --> 00:35:29,180\nHello Sam's Dad.\n\n686\n00:35:29,180 --> 00:35:30,180\nHaha.\n\n687\n00:35:30,180 --> 00:35:31,180\nAnd more stairs.\n\n688\n00:35:31,180 --> 00:35:32,530\nWe have more stairs.\n\n689\n00:35:32,530 --> 00:35:36,610\nSo we continue to climb up.\n\n690\n00:35:36,610 --> 00:35:38,650\nAlright, more stairs.\n\n691\n00:35:38,650 --> 00:35:40,690\nLet's do it.\n\n692\n00:35:40,690 --> 00:35:50,830\nAnd we're going to be going up yonder.\n\n693\n00:35:50,830 --> 00:35:59,020\nAnd now we're going to show you the views\nyou get from the rooftop terrace.\n\n694\n00:35:59,020 --> 00:36:15,020\nLet me find the keys.\n\n695\n00:36:15,020 --> 00:36:21,190\nIt is a funny little key.\n\n696\n00:36:21,190 --> 00:36:24,440\nAnd a bit of a giant lock.\n\n697\n00:36:24,440 --> 00:36:25,440\n(Knocking sounds)\n\n698\n00:36:25,440 --> 00:36:26,440\nNo need to knock.\n\n699\n00:36:26,440 --> 00:36:27,450\nI already know you're there.\n\n700\n00:36:27,450 --> 00:36:28,450\nCome on in.\n\n701\n00:36:28,450 --> 00:36:34,300\nSo now it is time for the grand room tour.\n\n702\n00:36:34,300 --> 00:36:37,620\nLet's keep the sun out because it is really\nhot.\n\n703\n00:36:37,620 --> 00:36:39,290\nUm, so yeah basically this is it.\n\n704\n00:36:39,290 --> 00:36:41,440\nLet me lock the door so nobody comes in.\n\n705\n00:36:41,440 --> 00:36:45,780\nBasically this is it and what I do like about\nthis room are the paintings on the walls.\n\n706\n00:36:45,780 --> 00:36:47,450\nLike you have these really cool scenes.\n\n707\n00:36:47,450 --> 00:36:48,450\nI know.\n\n708\n00:36:48,450 --> 00:36:49,650\nRight by our deodorant.\n\n709\n00:36:49,650 --> 00:36:50,650\nOh okay.\n\n710\n00:36:50,650 --> 00:36:51,650\nUp there.\n\n711\n00:36:51,650 --> 00:36:53,110\nLet's stop focussing on the deodorant.\n\n712\n00:36:53,110 --> 00:36:54,110\nHaha.\n\n713\n00:36:54,110 --> 00:36:59,060\nUm, and we have a bed that is like on this\nlow to the ground platform.\n\n714\n00:36:59,060 --> 00:37:00,060\nYeah.\n\n715\n00:37:00,060 --> 00:37:01,060\nMattress.\n\n716\n00:37:01,060 --> 00:37:02,330\nIt is basically almost on the ground.\n\n717\n00:37:02,330 --> 00:37:03,330\nSo yeah.\n\n718\n00:37:03,330 --> 00:37:04,330\nYeah.\n\n719\n00:37:04,330 --> 00:37:07,310\nI also like the little details they have all\nalong the top of the wall.\n\n720\n00:37:07,310 --> 00:37:09,430\nOn the ceiling.\n\n721\n00:37:09,430 --> 00:37:12,580\nYeah, so it is pretty cool.\n\n722\n00:37:12,580 --> 00:37:14,160\nWe have a big rug.\n\n723\n00:37:14,160 --> 00:37:18,810\nYeah, and like consistent with the rest of\nthe places we've stayed at the ceilings are\n\n724\n00:37:18,810 --> 00:37:20,800\nreally high up there.\n\n725\n00:37:20,800 --> 00:37:21,890\nHigh ceilings.\n\n726\n00:37:21,890 --> 00:37:22,890\nYeah.\n\n727\n00:37:22,890 --> 00:37:25,550\nThey have cool wooden furniture on this side.\n\n728\n00:37:25,550 --> 00:37:28,920\nYeah, and some of these havelis (हवेली)\nare like hundreds of years old.\n\n729\n00:37:28,920 --> 00:37:29,920\nYeah.\n\n730\n00:37:29,920 --> 00:37:31,030\nLike some of them over 500 years old.\n\n731\n00:37:31,030 --> 00:37:33,130\nYeah, I don't know how old this one is.\n\n732\n00:37:33,130 --> 00:37:34,130\nYeah.\n\n733\n00:37:34,130 --> 00:37:36,051\nIt is part of the mystery.\n\n734\n00:37:36,051 --> 00:37:37,051\nYeah.\n\n735\n00:37:37,051 --> 00:37:38,051\nBut some of them are just like ancient.\n\n736\n00:37:38,051 --> 00:37:41,640\nAnd you see that with the you know with just\nthe way they're built on the outside.\n\n737\n00:37:41,640 --> 00:37:43,900\nIt is unbelievable that they're still standing.\n\n738\n00:37:43,900 --> 00:37:49,300\nYeah, and yeah it is just bright colors everywhere.\n\n739\n00:37:49,300 --> 00:37:51,130\nLike even on the pillows you've got like hot\npink and reds.\n\n740\n00:37:51,130 --> 00:37:53,830\nUm, okay but the best part the best part is\nthe view.\n\n741\n00:37:53,830 --> 00:37:54,830\nHello.\n\n742\n00:37:54,830 --> 00:37:55,830\nHaha.\n\n743\n00:37:55,830 --> 00:37:57,930\nThe best part is definitely the view.\n\n744\n00:37:57,930 --> 00:38:02,610\nWe paid for a castle view and that means we\nget to see the fortress.\n\n745\n00:38:02,610 --> 00:38:04,800\nThe big unveil.\n\n746\n00:38:04,800 --> 00:38:05,830\nTada.\n\n747\n00:38:05,830 --> 00:38:06,850\nTada.\n\n748\n00:38:06,850 --> 00:38:09,930\nDah dah dah.\n\n749\n00:38:09,930 --> 00:38:10,950\nNot too shabby guys.\n\n750\n00:38:10,950 --> 00:38:11,950\nHuh?\n\n751\n00:38:11,950 --> 00:38:12,950\nThat is castleview.\n\n752\n00:38:12,950 --> 00:38:14,000\nAnd that is just the right time of day.\n\n753\n00:38:14,000 --> 00:38:18,600\nWe're filming this in the afternoon when the\nsun is hitting it just perfectly.\n\n754\n00:38:18,600 --> 00:38:19,600\nAnd we almost forgot.\n\n755\n00:38:19,600 --> 00:38:20,600\nHaha.\n\n756\n00:38:20,600 --> 00:38:21,910\nI suppose we should show you the bathroom.\n\n757\n00:38:21,910 --> 00:38:24,530\nI don't really like it.\n\n758\n00:38:24,530 --> 00:38:28,490\nIt is a little yucky and it is small and it\nis dark but let's go so you know what you're\n\n759\n00:38:28,490 --> 00:38:29,680\ngetting yourself in to.\n\n760\n00:38:29,680 --> 00:38:30,680\nYeah.\n\n761\n00:38:30,680 --> 00:38:35,830\nSo again if you're tall watch your head because\nSam keeps bumping himself.\n\n762\n00:38:35,830 --> 00:38:36,830\nYeah.\n\n763\n00:38:36,830 --> 00:38:43,850\nIf I'm not concussed then I don't know what\nis going on because I've bumped my head probably\n\n764\n00:38:43,850 --> 00:38:46,180\nat least I don't even know how many times\nnow.\n\n765\n00:38:46,180 --> 00:38:48,099\n10 times at least?\n\n766\n00:38:48,099 --> 00:38:49,750\nSo that is the heater.\n\n767\n00:38:49,750 --> 00:38:50,750\nThe heater.\n\n768\n00:38:50,750 --> 00:38:52,060\nGotta flick it on with a switch.\n\n769\n00:38:52,060 --> 00:38:53,300\nWe've got a shower.\n\n770\n00:38:53,300 --> 00:38:54,510\nThat is the switch that flicks it on.\n\n771\n00:38:54,510 --> 00:38:57,140\nWe've got a shower up there.\n\n772\n00:38:57,140 --> 00:39:00,830\nWe have a tiny little sink where you can barely\nwash your hands.\n\n773\n00:39:00,830 --> 00:39:01,830\nYep.\n\n774\n00:39:01,830 --> 00:39:03,360\nAnd a dirty mirror.\n\n775\n00:39:03,360 --> 00:39:04,360\nUrggh.\n\n776\n00:39:04,360 --> 00:39:07,910\nSo yeah, the bathroom is not the amazing part.\n\n777\n00:39:07,910 --> 00:39:14,590\nBut yeah that is the room so now time for\nsome concluding thoughts after 3 nights here.\n\n778\n00:39:14,590 --> 00:39:17,110\nTime for thoughts from a fancy chair.\n\n779\n00:39:17,110 --> 00:39:21,210\nYeah, so final thoughts about staying in a\nhaveli (حویلی) here in Jodhpur (जोधपुर).\n\n780\n00:39:21,210 --> 00:39:23,151\nSo yeah, highly recommend it.\n\n781\n00:39:23,151 --> 00:39:27,980\nIt is one of those unique kind of accommodations\nthat you can only find in very specific locations.\n\n782\n00:39:27,980 --> 00:39:33,260\nWhenever you have a chance to stay in a place\nwith this much character I absolutely recommend\n\n783\n00:39:33,260 --> 00:39:34,260\nit.\n\n784\n00:39:34,260 --> 00:39:37,890\nUm, in terms of the place that we're staying\nin itself the stay was okay.\n\n785\n00:39:37,890 --> 00:39:39,470\nYeah, not amazing.\n\n786\n00:39:39,470 --> 00:39:42,780\nThere was some just basic things that weren't\nreally met.\n\n787\n00:39:42,780 --> 00:39:47,930\nLike we kept having to ask for toilet paper,\nfor towels, for soap.\n\n788\n00:39:47,930 --> 00:39:49,630\nFor bedsheets and things like that.\n\n789\n00:39:49,630 --> 00:39:50,630\nYeah.\n\n790\n00:39:50,630 --> 00:39:52,420\nThey kind of just didn't really prepare the\nroom perfectly.\n\n791\n00:39:52,420 --> 00:39:53,620\nI would agree.\n\n792\n00:39:53,620 --> 00:39:58,150\nLike I would say the service has not been\namazing but it is kind of like a quirky property\n\n793\n00:39:58,150 --> 00:40:00,770\nso that is why we wanted to showcase it.\n\n794\n00:40:00,770 --> 00:40:04,020\nAnd also it gives you guys an idea of what\nhavelis (हवेली) are like because\n\n795\n00:40:04,020 --> 00:40:06,210\na lot of them have a similar layout.\n\n796\n00:40:06,210 --> 00:40:10,260\nSo I would say do stay in a haveli (हवेली)\nbut you don't necessarily have to book the\n\n797\n00:40:10,260 --> 00:40:11,260\nsame one.\n\n798\n00:40:11,260 --> 00:40:12,360\nYou've got tonnes of options here.\n\n799\n00:40:12,360 --> 00:40:15,310\nTonnes of havelis (حویلی) and a lot of\nthem have character and charm.\n\n800\n00:40:15,310 --> 00:40:19,520\nSo do your research and pick one that is within\nyour budget.\n\n801\n00:40:19,520 --> 00:40:23,110\nYeah, so that is it from Jodhpur (जोधपुर),\nRajasthan, India.\n\n802\n00:40:23,110 --> 00:40:25,960\nTime to send you out the door.\n\n803\n00:40:25,960 --> 00:40:27,130\nOff we go.\n\n804\n00:40:27,130 --> 00:40:28,750\nOff we go.\n\n805\n00:40:28,750 --> 00:40:31,970\nWell good morning from yet another destination\nin India.\n\n806\n00:40:31,970 --> 00:40:35,250\nToday we are exploring Jodhpur (जोधपुर)\nand we're actually going to have two whole\n\n807\n00:40:35,250 --> 00:40:36,250\ndays here.\n\n808\n00:40:36,250 --> 00:40:37,250\nSo pretty pumped about that.\n\n809\n00:40:37,250 --> 00:40:39,420\nYeah, it is called the Blue City and for very\ngood reason.\n\n810\n00:40:39,420 --> 00:40:41,050\nWe'll be showing you that shortly.\n\n811\n00:40:41,050 --> 00:40:43,050\nAnd yeah we can't wait to travel around here.\n\n812\n00:40:43,050 --> 00:40:45,420\nThis is like an essential stop in Rajasthan\n(राजस्थान ਰਾਜਸਥਾਨ).\n\n813\n00:40:45,420 --> 00:40:47,540\nAnd you know what is pretty funny?\n\n814\n00:40:47,540 --> 00:40:48,540\nWe're both wearing blue.\n\n815\n00:40:48,540 --> 00:40:49,940\nThat wasn't actually planned.\n\n816\n00:40:49,940 --> 00:40:51,570\nOh it totally was.\n\n817\n00:40:51,570 --> 00:40:54,020\nWearing blue in the blue city.\n\n818\n00:40:54,020 --> 00:40:56,780\nLet's get started.\n\n819\n00:40:56,780 --> 00:40:59,170\nOur first stop in Jodhpur (जोधपुर)\nwas Mehrangarh Fort (मेहरानगढ़\n\n820\n00:40:59,170 --> 00:41:01,500\nका दुर्ग), which is one of the\nbiggest forts in India.\n\n821\n00:41:01,500 --> 00:41:05,290\nThe fort sits on a rocky hill overlooking\nthe city and it pretty much dominates the\n\n822\n00:41:05,290 --> 00:41:07,240\nskyline with its imposing walls.\n\n823\n00:41:07,240 --> 00:41:11,080\nAdmission to the fort itself is free, but\nif you’ve come all the way here, you’ll\n\n824\n00:41:11,080 --> 00:41:16,500\nwant to pay the admission to visit the palaces\nwhich now act as a museum.\n\n825\n00:41:16,500 --> 00:41:21,840\nSo we've just arrived from Jaisalmer where\nwe visited another fort but that one was a\n\n826\n00:41:21,840 --> 00:41:26,290\nliving fort where you have hotels and restaurants\nand temples and shops and people will actually\n\n827\n00:41:26,290 --> 00:41:28,020\nhave homes in there.\n\n828\n00:41:28,020 --> 00:41:31,070\nThis wasn't doesn't feel like so much like\na living fort.\n\n829\n00:41:31,070 --> 00:41:32,430\nIt feels a bit more historic.\n\n830\n00:41:32,430 --> 00:41:35,110\nThere is actually hardly any tourists there.\n\n831\n00:41:35,110 --> 00:41:36,120\nMaybe it is because we're a bit early.\n\n832\n00:41:36,120 --> 00:41:38,580\nBut yeah, it is a pretty cool place.\n\n833\n00:41:38,580 --> 00:41:39,580\nIt is massive.\n\n834\n00:41:39,580 --> 00:42:03,710\nSo I'm really looking forward to getting deep\ninto the fort and seeing what it is all about.\n\n835\n00:42:03,710 --> 00:42:10,850\nAlright, so it was a bit of a slow accent\nto the top.\n\n836\n00:42:10,850 --> 00:42:11,850\nIt was.\n\n837\n00:42:11,850 --> 00:42:12,850\nBut we made it.\n\n838\n00:42:12,850 --> 00:42:13,850\nIt is a really odd day.\n\n839\n00:42:13,850 --> 00:42:14,850\nA few beads of sweat.\n\n840\n00:42:14,850 --> 00:42:17,060\nI think a little tip would be to come a bit\nearlier than we did.\n\n841\n00:42:17,060 --> 00:42:19,580\nWe had a late start but man this is amazing.\n\n842\n00:42:19,580 --> 00:42:22,970\nThe views from this fort (मेहरानगढ़\nका दुर्ग) are just like surreal.\n\n843\n00:42:22,970 --> 00:42:26,390\nI've actually never seen a city quite like\nthis from high atop.\n\n844\n00:42:26,390 --> 00:42:28,880\nI mean from a high vantage point.\n\n845\n00:42:28,880 --> 00:42:33,610\nThis is just this fort is incredible and it\nis the kind of place that if you visit it\n\n846\n00:42:33,610 --> 00:42:34,950\nis going to take hours to explore.\n\n847\n00:42:34,950 --> 00:42:37,680\nIt is not one of those like half an hour attractions.\n\n848\n00:42:37,680 --> 00:42:40,710\nYou can literally spend a half or even a full\nday here.\n\n849\n00:42:40,710 --> 00:42:42,510\nThere is just so much to see and do.\n\n850\n00:42:42,510 --> 00:42:45,090\nAnd it is not as touristy as some other forts\neither in India.\n\n851\n00:42:45,090 --> 00:42:49,800\nYou can walk around some different sections\nand you don't notice that many tourists walking\n\n852\n00:42:49,800 --> 00:42:54,640\naround.\n\n853\n00:42:54,640 --> 00:42:56,040\nWithin the fort (मेहरानगढ़\nका दुर्ग) you can also visit\n\n854\n00:42:56,040 --> 00:42:59,990\nthe ramparts, see the old cannons, and get\nsome overhead views of the city which will\n\n855\n00:42:59,990 --> 00:43:07,000\nquickly help you realize why Jodhpur (जोधपुर)\nis nicknamed the Blue City.\n\n856\n00:43:07,000 --> 00:43:27,570\nThere’s also a nice cafe where you can enjoy\na samosa or two.\n\n857\n00:43:27,570 --> 00:43:38,660\n(Traditional Indian Music)\n\n858\n00:43:38,660 --> 00:43:47,950\nAlright guys, so it is about 2pm would you\nsay?\n\n859\n00:43:47,950 --> 00:43:48,950\nYeah.\n\n860\n00:43:48,950 --> 00:43:52,280\nSo that means we've been wandering around\nthe fort for almost 3 hours?\n\n861\n00:43:52,280 --> 00:43:53,280\nOver.\n\n862\n00:43:53,280 --> 00:43:54,280\nOver 3 hours.\n\n863\n00:43:54,280 --> 00:43:55,280\nOver 3.\n\n864\n00:43:55,280 --> 00:43:56,280\nIt has been a long outing.\n\n865\n00:43:56,280 --> 00:43:57,590\nWe had to stop for food and drink.\n\n866\n00:43:57,590 --> 00:44:00,360\nAnd if you're going to visit the fort you\nshould budget that amount of time because\n\n867\n00:44:00,360 --> 00:44:04,060\nthere is just so much to do and if it does\nget hot you're going to want to cool off.\n\n868\n00:44:04,060 --> 00:44:08,300\nYeah, it is massive and I mean it is on a\nbit of a steep incline so you're going to\n\n869\n00:44:08,300 --> 00:44:09,790\nneed breaks along the way.\n\n870\n00:44:09,790 --> 00:44:12,530\nBut yeah the views are cool.\n\n871\n00:44:12,530 --> 00:44:13,910\nSam went shopping.\n\n872\n00:44:13,910 --> 00:44:15,280\nLet's get Sam on camera.\n\n873\n00:44:15,280 --> 00:44:16,280\nOkay Sam, so let's see.\n\n874\n00:44:16,280 --> 00:44:17,280\nWhat did you get?\n\n875\n00:44:17,280 --> 00:44:18,280\nWhat did you get?\n\n876\n00:44:18,280 --> 00:44:20,690\nI've been wanting to get these for a long\ntime.\n\n877\n00:44:20,690 --> 00:44:21,690\nPuppets.\n\n878\n00:44:21,690 --> 00:44:22,690\nPuppets.\n\n879\n00:44:22,690 --> 00:44:23,690\nMatching puppets.\n\n880\n00:44:23,690 --> 00:44:24,690\nAlright.\n\n881\n00:44:24,690 --> 00:44:28,790\nI bought one of these for my parents like\n8 or 7 years ago.\n\n882\n00:44:28,790 --> 00:44:30,340\nAnd now these are for us.\n\n883\n00:44:30,340 --> 00:44:31,620\nThis is for our future home.\n\n884\n00:44:31,620 --> 00:44:33,880\nSam is thinking becoming a puppeteer.\n\n885\n00:44:33,880 --> 00:44:34,880\nYep.\n\n886\n00:44:34,880 --> 00:44:35,880\nA professional puppeteer.\n\n887\n00:44:35,880 --> 00:44:36,880\nExactly.\n\n888\n00:44:36,880 --> 00:44:38,370\nAnd what else did you get?\n\n889\n00:44:38,370 --> 00:44:39,620\nTraining hard for that.\n\n890\n00:44:39,620 --> 00:44:40,620\nOkay.\n\n891\n00:44:40,620 --> 00:44:42,460\nWatching YouTube tutorials about puppeteering.\n\n892\n00:44:42,460 --> 00:44:46,560\nAnd this is the last thing.\n\n893\n00:44:46,560 --> 00:44:50,370\nI walked into the store and saw this really\ncool polo shirt.\n\n894\n00:44:50,370 --> 00:44:53,450\nIt is my new supper shirt.\n\n895\n00:44:53,450 --> 00:44:54,470\nJodhpur (जोधपुर).\n\n896\n00:44:54,470 --> 00:44:56,010\nFancy dining wear.\n\n897\n00:44:56,010 --> 00:44:57,010\nFancy.\n\n898\n00:44:57,010 --> 00:44:58,010\nIt does look really nice.\n\n899\n00:44:58,010 --> 00:44:59,010\nAre you going to show us your face?\n\n900\n00:44:59,010 --> 00:45:01,080\nLet's see your excited face.\n\n901\n00:45:01,080 --> 00:45:03,040\nThat is your excited face?\n\n902\n00:45:03,040 --> 00:45:04,040\nOkay.\n\n903\n00:45:04,040 --> 00:45:05,040\nBye.\n\n904\n00:45:05,040 --> 00:45:06,040\nBye.\n\n905\n00:45:06,040 --> 00:45:09,680\nSo the best thing about the place where we're\ncurrently staying would have to be the views.\n\n906\n00:45:09,680 --> 00:45:11,450\nAnd the sun is starting to set.\n\n907\n00:45:11,450 --> 00:45:15,220\nYou can see the fort back there.\n\n908\n00:45:15,220 --> 00:45:22,690\nAnd our hotel also has a whole bunch of terraces\nwhere you can hangout, have a drink, read\n\n909\n00:45:22,690 --> 00:45:32,000\na book and yeah just watch the sunset.\n\n910\n00:45:32,000 --> 00:45:42,190\nCheck this out.\n\n911\n00:45:42,190 --> 00:45:45,580\nWhat?\n\n912\n00:45:45,580 --> 00:45:54,190\nSo for a little change of scenery we are trading\nthe views from our hotel and we came over\n\n913\n00:45:54,190 --> 00:45:56,360\nto Castle Rock Hotel and Restaurant.\n\n914\n00:45:56,360 --> 00:45:57,360\nYeah.\n\n915\n00:45:57,360 --> 00:45:59,660\nAnd the place really lives up to its name.\n\n916\n00:45:59,660 --> 00:46:02,400\nIt may have the best views of the fort in\nthe city.\n\n917\n00:46:02,400 --> 00:46:12,940\nI can't confirm that but so far that is definitely\nour experience.\n\n918\n00:46:12,940 --> 00:46:24,400\nCheck it out.\n\n919\n00:46:24,400 --> 00:46:26,281\nWell good morning from Jodhpur (जोधपुर).\n\n920\n00:46:26,281 --> 00:46:30,910\nIt is day two in the blue city and of course\nSam is wearing blue again.\n\n921\n00:46:30,910 --> 00:46:31,910\nHow appropriate.\n\n922\n00:46:31,910 --> 00:46:32,970\nDressed for the occasion.\n\n923\n00:46:32,970 --> 00:46:34,450\nSo yeah, today is going to be a fun day.\n\n924\n00:46:34,450 --> 00:46:36,980\nI think we're just going to have a really\nkind of chill day.\n\n925\n00:46:36,980 --> 00:46:39,010\nWe're going to wander around the blue part\nof the city.\n\n926\n00:46:39,010 --> 00:46:41,980\nWe're going to visit a clock tower (Ghanta\nGhar) and then maybe check out the market.\n\n927\n00:46:41,980 --> 00:46:43,170\nAnd then have some lunch.\n\n928\n00:46:43,170 --> 00:46:44,170\nLunch.\n\n929\n00:46:44,170 --> 00:46:45,170\nLunch with a view.\n\n930\n00:46:45,170 --> 00:46:50,000\nThat is the plan.\n\n931\n00:46:50,000 --> 00:46:59,540\nThat is the plan.\n\n932\n00:46:59,540 --> 00:47:00,540\nHello puppy.\n\n933\n00:47:00,540 --> 00:47:01,770\nAre you sleeping in a tuk-tuk?\n\n934\n00:47:01,770 --> 00:47:04,240\nYes, you are sleeping in a tuk-tuk.\n\n935\n00:47:04,240 --> 00:47:29,510\nAre you supposed to be in there puppy?\n\n936\n00:47:29,510 --> 00:47:36,860\nYes.\n\n937\n00:47:36,860 --> 00:47:46,700\nSo right now we have ended up at the Sardar\nMarket (सरदार बाजार) just\n\n938\n00:47:46,700 --> 00:47:48,170\naround the clock tower (Ghanta Ghar).\n\n939\n00:47:48,170 --> 00:47:52,660\nAnd I would say this is both a local market\nand a tourist market.\n\n940\n00:47:52,660 --> 00:47:55,670\nYou can get produce and like everyday things.\n\n941\n00:47:55,670 --> 00:48:00,780\nYeah, you see a lot of everyday like market\nstalls but you also see some more ones that\n\n942\n00:48:00,780 --> 00:48:04,240\nare geared for tourists such as the ones where\nyou can souvenirs, carpets and saris.\n\n943\n00:48:04,240 --> 00:48:05,240\nThings like that.\n\n944\n00:48:05,240 --> 00:48:06,240\nYeah.\n\n945\n00:48:06,240 --> 00:48:10,090\nBut yeah, it is a busy market but we came\nearly in the morning and it was kind of cool\n\n946\n00:48:10,090 --> 00:48:14,460\nbecause we got to see how all of these different\nvendors were setting up their shops and as\n\n947\n00:48:14,460 --> 00:48:16,750\nwe walked around it started to definitely\nget a little busier.\n\n948\n00:48:16,750 --> 00:48:20,820\nWe're going to take a little break after visiting\nthe market and walking around the city.\n\n949\n00:48:20,820 --> 00:48:24,750\nSo we found a restaurant called Indique.\n\n950\n00:48:24,750 --> 00:48:28,910\nIt is supposed to be one of the highest rated\nin the whole city so we're treating ourselves\n\n951\n00:48:28,910 --> 00:48:35,740\nto a nice little splurge meal.\n\n952\n00:48:35,740 --> 00:48:40,830\nI got myself a saffron lassi.\n\n953\n00:48:40,830 --> 00:48:41,830\nLook at the color.\n\n954\n00:48:41,830 --> 00:48:43,160\nIt is a bright yellow.\n\n955\n00:48:43,160 --> 00:48:45,110\nStir it around.\n\n956\n00:48:45,110 --> 00:48:58,020\nAnd I've only had saffron in savory dishes.\n\n957\n00:48:58,020 --> 00:48:59,020\nThis one is going to be sweet.\n\n958\n00:48:59,020 --> 00:49:00,020\nMmm.\n\n959\n00:49:00,020 --> 00:49:01,020\nIt is really good.\n\n960\n00:49:01,020 --> 00:49:02,020\nSo it is my turn.\n\n961\n00:49:02,020 --> 00:49:03,020\nI'm trying the salty lassi here.\n\n962\n00:49:03,020 --> 00:49:04,020\nSalted lassi.\n\n963\n00:49:04,020 --> 00:49:05,020\nOh wow.\n\n964\n00:49:05,020 --> 00:49:06,840\nYeah, that is definitely salty.\n\n965\n00:49:06,840 --> 00:49:09,960\nSo when you get lassis in India you can choose\nbetween salted, sweet and other kinds with\n\n966\n00:49:09,960 --> 00:49:11,150\ndifferent fruits.\n\n967\n00:49:11,150 --> 00:49:14,740\nSo the salted one is really good.\n\n968\n00:49:14,740 --> 00:49:17,710\nThat is probably my favorite.\n\n969\n00:49:17,710 --> 00:49:23,300\nSo the first restaurant we went to Indique\nwas closed for lunch.\n\n970\n00:49:23,300 --> 00:49:25,340\nSo we only had drinks.\n\n971\n00:49:25,340 --> 00:49:27,570\nNow we've found a place called Jhankar and\nthey have an incredible courtyard so we're\n\n972\n00:49:27,570 --> 00:49:28,570\ngoing to be having lunch in here.\n\n973\n00:49:28,570 --> 00:49:29,710\nAnd yeah it is just really cool.\n\n974\n00:49:29,710 --> 00:49:31,370\nIt is quite lush.\n\n975\n00:49:31,370 --> 00:49:32,620\nIt looks tropical.\n\n976\n00:49:32,620 --> 00:49:35,530\nAnd yeah let's go find our table.\n\n977\n00:49:35,530 --> 00:49:36,530\nMmm.\n\n978\n00:49:36,530 --> 00:49:37,610\nHow is that naan?\n\n979\n00:49:37,610 --> 00:49:57,670\nIt \n\n980\n00:49:57,670 --> 00:49:59,370\nis so awesome.\n\n981\n00:49:59,370 --> 00:50:02,830\nIt is so buttery and garlic-y.\n\n982\n00:50:02,830 --> 00:50:03,980\nLove it.\n\n983\n00:50:03,980 --> 00:50:08,220\nThen, after all that food and drink, it was\nfinally time to get lost in the blue maze\n\n984\n00:50:08,220 --> 00:50:10,140\nthat is Jodhpur (जोधपुर).\n\n985\n00:50:10,140 --> 00:50:15,090\nIt is all blue.\n\n986\n00:50:15,090 --> 00:50:19,130\nSo now it is time to answer the million dollar\nquestion.\n\n987\n00:50:19,130 --> 00:50:21,160\nWhy is Jodhpur (जोधपुर) painted\nblue?\n\n988\n00:50:21,160 --> 00:50:23,530\nI actually had to google this one.\n\n989\n00:50:23,530 --> 00:50:24,620\nAnd no one really knows the answer.\n\n990\n00:50:24,620 --> 00:50:27,340\nThere seems to be a whole bunch of different\nreasons.\n\n991\n00:50:27,340 --> 00:50:32,520\nThe most likely is that the color blue kind\nof deflects light so it keeps the homes cool\n\n992\n00:50:32,520 --> 00:50:34,270\nduring the summer months.\n\n993\n00:50:34,270 --> 00:50:39,730\nAnd also it is believed that um a lot of Brahman\nfollowers of Lord Shiva used to live in Jodhpur\n\n994\n00:50:39,730 --> 00:50:42,520\n(जोधपुर) so maybe that is why\nthey decided to paint everything blue.\n\n995\n00:50:42,520 --> 00:50:45,080\nBut really it is a mystery.\n\n996\n00:50:45,080 --> 00:50:46,970\nThere was no definitive answer.\n\n997\n00:50:46,970 --> 00:50:50,490\nSo yeah, either way it looks pretty cool.\n\n998\n00:50:50,490 --> 00:50:52,350\nBlue is a nice color.\n\n999\n00:50:52,350 --> 00:50:55,520\nHi little pup.\n\n1000\n00:50:55,520 --> 00:50:59,190\nAre you sleeping on a motorcycle?\n\n1001\n00:50:59,190 --> 00:51:02,710\nIt looks like you are sleeping on a motorcycle\nand you know what?\n\n1002\n00:51:02,710 --> 00:51:05,390\nEarlier today I saw a pup sleeping in a tuk-tuk.\n\n1003\n00:51:05,390 --> 00:51:06,390\nAre you friends?\n\n1004\n00:51:06,390 --> 00:51:09,160\nOr are you the same pup?\n\n1005\n00:51:09,160 --> 00:51:11,570\nOh you're cute.\n\n1006\n00:51:11,570 --> 00:51:14,040\nYou have big silly ears.\n\n1007\n00:51:14,040 --> 00:51:15,140\nBig silly ears.\n\n1008\n00:51:15,140 --> 00:51:16,140\nAlright Sam.\n\n1009\n00:51:16,140 --> 00:51:17,140\nSam Sam the man.\n\n1010\n00:51:17,140 --> 00:51:18,140\nYeah.\n\n1011\n00:51:18,140 --> 00:51:19,140\nYeah.\n\n1012\n00:51:19,140 --> 00:51:20,140\nFirst off all want to show us your new shirt?\n\n1013\n00:51:20,140 --> 00:51:21,140\nOh yeah, love this new shirt.\n\n1014\n00:51:21,140 --> 00:51:22,140\nGot this in Jaisalmer.\n\n1015\n00:51:22,140 --> 00:51:24,020\nAnd I actually saw the artist like while he\nwas painting.\n\n1016\n00:51:24,020 --> 00:51:25,160\nYeah, it is hand painted.\n\n1017\n00:51:25,160 --> 00:51:26,160\nIt is incredible.\n\n1018\n00:51:26,160 --> 00:51:27,160\nSo cool.\n\n1019\n00:51:27,160 --> 00:51:28,160\nSo cool.\n\n1020\n00:51:28,160 --> 00:51:29,160\nAnyways back on top.\n\n1021\n00:51:29,160 --> 00:51:30,160\nWe're going out for dinner.\n\n1022\n00:51:30,160 --> 00:51:31,160\nWe're hungry.\n\n1023\n00:51:31,160 --> 00:51:32,160\nWe're going out for food.\n\n1024\n00:51:32,160 --> 00:51:33,160\nWe ate at this place called Jhankar for lunch.\n\n1025\n00:51:33,160 --> 00:51:34,160\nJhankar in Jodhpur (जोधपुर).\n\n1026\n00:51:34,160 --> 00:51:36,981\nOh, it was so good Actually it was one of\nthe best meals we've had in India so far.\n\n1027\n00:51:36,981 --> 00:51:37,981\nYeah.\n\n1028\n00:51:37,981 --> 00:51:38,981\nSo we are heading back there for dinner.\n\n1029\n00:51:38,981 --> 00:51:40,350\nAnd it is all about Thali (थाली) tonight.\n\n1030\n00:51:40,350 --> 00:51:42,880\nWe are going to get an original Thali (थाली)\nand a Rajasthani Thali (राजस्थानी\n\n1031\n00:51:42,880 --> 00:51:43,880\nखाना).\n\n1032\n00:51:43,880 --> 00:51:46,470\nBecause we are in Rajasthan (राजस्थान\nਰਾਜਸਥਾਨ) and they have a special\n\n1033\n00:51:46,470 --> 00:51:48,830\nThali so we can't wait to try that out.\n\n1034\n00:51:48,830 --> 00:51:51,030\nNow it is off to find a little tuk-tuk.\n\n1035\n00:51:51,030 --> 00:51:52,030\nAlright, lead the way.\n\n1036\n00:51:52,030 --> 00:51:53,030\nLead the way.\n\n1037\n00:51:53,030 --> 00:51:54,030\nTuk-tuk-y adventure!\n\n1038\n00:51:54,030 --> 00:51:55,030\nTuk-tuk-tuk-tuk.\n\n1039\n00:51:55,030 --> 00:52:09,810\nWe made friends with the Japanese guy who\nwe were in Jaisalmer and he called them tuk-tukies.\n\n1040\n00:52:09,810 --> 00:52:22,440\nSo that is what we call them to now.\n\n1041\n00:52:22,440 --> 00:52:24,210\nTukie-tukies.\n\n1042\n00:52:24,210 --> 00:52:27,740\nConfession time.\n\n1043\n00:52:27,740 --> 00:52:31,260\nWe already had lunch here and the food was\nso amazing that we've told the waiter right\n\n1044\n00:52:31,260 --> 00:52:32,970\naway we're coming back for dinner.\n\n1045\n00:52:32,970 --> 00:52:36,620\nSo we decided to come and sample um local\nThali (थाली).\n\n1046\n00:52:36,620 --> 00:52:37,620\nRajasthani Thali.\n\n1047\n00:52:37,620 --> 00:52:38,900\nSo that is what we've ordered.\n\n1048\n00:52:38,900 --> 00:52:42,800\nAnd also one thing I should mention this restaurant\nis run by a Jain family.\n\n1049\n00:52:42,800 --> 00:52:47,460\nSo that means they are vegetarian and they\ndon't eat any egg products.\n\n1050\n00:52:47,460 --> 00:52:49,720\nSo yeah, we're going to be having a vegetarian\nmeal today.\n\n1051\n00:52:49,720 --> 00:52:50,960\nWhich is pretty cool.\n\n1052\n00:52:50,960 --> 00:52:54,300\nAnd apparently 70% of Rajasthan (राजस्थान\nਰਾਜਸਥਾਨ) is vegetarian so the\n\n1053\n00:52:54,300 --> 00:52:59,040\nmajority of the population do not eat meat.\n\n1054\n00:52:59,040 --> 00:53:01,790\nWhich is pretty interesting.\n\n1055\n00:53:01,790 --> 00:53:03,510\nCome let's be friends.\n\n1056\n00:53:03,510 --> 00:53:04,510\nMeow meows.\n\n1057\n00:53:04,510 --> 00:53:05,510\nCome kitty.\n\n1058\n00:53:05,510 --> 00:53:06,510\nMeow meows.\n\n1059\n00:53:06,510 --> 00:53:09,600\nSo we have found a kitty and we're trying\nto lure him over.\n\n1060\n00:53:09,600 --> 00:53:11,040\nThere are not many cats in India.\n\n1061\n00:53:11,040 --> 00:53:12,941\nYou know this is the first cat we've seen.\n\n1062\n00:53:12,941 --> 00:53:13,941\nYeah, maybe it is.\n\n1063\n00:53:13,941 --> 00:53:16,990\nWe've seen monkeys, we've seen cows, we've\nseen tonnes of dogs.\n\n1064\n00:53:16,990 --> 00:53:18,790\nBut not a lot of cats.\n\n1065\n00:53:18,790 --> 00:53:21,650\nAnd I think this one is a pet.\n\n1066\n00:53:21,650 --> 00:53:23,360\nIt is hanging out in the restaurant but it\nis a little skittish.\n\n1067\n00:53:23,360 --> 00:53:25,110\nIt is a little shy.\n\n1068\n00:53:25,110 --> 00:53:27,650\nIt is not coming quite close enough for us\nto pet.\n\n1069\n00:53:27,650 --> 00:53:29,770\nAnd now it left.\n\n1070\n00:53:29,770 --> 00:53:30,770\nIt is gone.\n\n1071\n00:53:30,770 --> 00:53:31,770\nThere it goes.\n\n1072\n00:53:31,770 --> 00:53:32,770\nBye cat.\n\n1073\n00:53:32,770 --> 00:53:33,770\nShizzam.\n\n1074\n00:53:33,770 --> 00:53:34,770\nThe food has arrived.\n\n1075\n00:53:34,770 --> 00:53:38,210\nSo they brought us over these two giants platters.\n\n1076\n00:53:38,210 --> 00:53:41,980\nAnd oh my goodness it is way bigger than I\nwas expecting.\n\n1077\n00:53:41,980 --> 00:53:42,980\nOh yeah.\n\n1078\n00:53:42,980 --> 00:53:43,980\nI don't know how Sam and I are going to eat\nall of this.\n\n1079\n00:53:43,980 --> 00:53:45,850\nIt looks absolutely incredible.\n\n1080\n00:53:45,850 --> 00:53:48,490\nAnd we also got free desserts.\n\n1081\n00:53:48,490 --> 00:53:51,540\nSo we've got our work cut out for us.\n\n1082\n00:53:51,540 --> 00:53:53,060\nSo first up I'll show you my platter.\n\n1083\n00:53:53,060 --> 00:53:56,370\nI'm having the Rajasthani Thali set.\n\n1084\n00:53:56,370 --> 00:54:00,760\nSo again it is vegetarian so lots of vegetable\noptions going on.\n\n1085\n00:54:00,760 --> 00:54:07,830\nWe've got some biryani rice, some mystery\nthick rice, some ghee which is kind of like\n\n1086\n00:54:07,830 --> 00:54:08,990\ncurd or yoghurt.\n\n1087\n00:54:08,990 --> 00:54:10,980\nI think it is called ghee.\n\n1088\n00:54:10,980 --> 00:54:15,150\nUm, some more veggies with uh it looks like\nit has cashews.\n\n1089\n00:54:15,150 --> 00:54:16,150\nCashew nuts.\n\n1090\n00:54:16,150 --> 00:54:21,250\nYou know what I think we're just going to\nhave to try it because I don't even know what\n\n1091\n00:54:21,250 --> 00:54:22,590\nI'm looking at right now.\n\n1092\n00:54:22,590 --> 00:54:24,730\nYeah, they didn't list it on the menu.\n\n1093\n00:54:24,730 --> 00:54:26,090\nYeah, so this is all a big surprise.\n\n1094\n00:54:26,090 --> 00:54:27,090\nJust dip it in.\n\n1095\n00:54:27,090 --> 00:54:28,380\nBreak off a piece of bread.\n\n1096\n00:54:28,380 --> 00:54:30,900\nOh, this looks like again all vegetable here.\n\n1097\n00:54:30,900 --> 00:54:34,030\nIt is a vegetarian restaurant.\n\n1098\n00:54:34,030 --> 00:54:38,690\nI keep forgetting that.\n\n1099\n00:54:38,690 --> 00:54:39,860\nMmm.\n\n1100\n00:54:39,860 --> 00:54:41,330\nHow is that?\n\n1101\n00:54:41,330 --> 00:54:42,330\nMmmm.\n\n1102\n00:54:42,330 --> 00:54:43,330\nWhat is it?\n\n1103\n00:54:43,330 --> 00:54:44,330\nThis one reminds me of dal.\n\n1104\n00:54:44,330 --> 00:54:45,560\nLike a really spicy dal.\n\n1105\n00:54:45,560 --> 00:54:46,560\nSpicy huh?\n\n1106\n00:54:46,560 --> 00:54:47,560\nLentil base.\n\n1107\n00:54:47,560 --> 00:54:48,660\nThis one right here.\n\n1108\n00:54:48,660 --> 00:54:50,260\nMy throat is on fire.\n\n1109\n00:54:50,260 --> 00:54:51,260\nHaha.\n\n1110\n00:54:51,260 --> 00:54:53,900\nAre you going to have some more of that?\n\n1111\n00:54:53,900 --> 00:54:54,900\nUrrghh.\n\n1112\n00:54:54,900 --> 00:54:55,900\nMy throat is on fire.\n\n1113\n00:54:55,900 --> 00:54:56,900\nNo.\n\n1114\n00:54:56,900 --> 00:54:57,900\nNo.\n\n1115\n00:54:57,900 --> 00:54:58,900\nOkay moving on.\n\n1116\n00:54:58,900 --> 00:54:59,900\nBiryani with cauliflower.\n\n1117\n00:54:59,900 --> 00:55:00,900\nThis is something we had for lunch.\n\n1118\n00:55:00,900 --> 00:55:01,900\nOh, it was amazing.\n\n1119\n00:55:01,900 --> 00:55:02,900\nTomatoes.\n\n1120\n00:55:02,900 --> 00:55:03,900\nGreen peas.\n\n1121\n00:55:03,900 --> 00:55:04,900\nIt is just so colorful.\n\n1122\n00:55:04,900 --> 00:55:07,010\nLike the way that they this is some of the\nbest biryani.\n\n1123\n00:55:07,010 --> 00:55:17,950\nI would say it is the best vegetarian biryani\nrice I've ever had.\n\n1124\n00:55:17,950 --> 00:55:19,740\nYeah.\n\n1125\n00:55:19,740 --> 00:55:25,090\nThat is good.\n\n1126\n00:55:25,090 --> 00:55:28,660\nOkay Sam.\n\n1127\n00:55:28,660 --> 00:55:31,360\nAnd you have the he called it a Jimbo.\n\n1128\n00:55:31,360 --> 00:55:32,410\nA jumbo thali.\n\n1129\n00:55:32,410 --> 00:55:35,020\nI think this is a bit more of a classic Thali.\n\n1130\n00:55:35,020 --> 00:55:37,210\nSo I'm just going to try everything.\n\n1131\n00:55:37,210 --> 00:55:38,330\nSo I'll start off over here.\n\n1132\n00:55:38,330 --> 00:55:39,330\nOh that looks good.\n\n1133\n00:55:39,330 --> 00:55:40,500\nI think there is cheese on the outside.\n\n1134\n00:55:40,500 --> 00:55:41,910\nLook at that.\n\n1135\n00:55:41,910 --> 00:55:42,910\nOh wow.\n\n1136\n00:55:42,910 --> 00:55:43,910\nWith curd.\n\n1137\n00:55:43,910 --> 00:55:47,050\nOh my gosh that looks so good.\n\n1138\n00:55:47,050 --> 00:55:51,700\nI want some of that.\n\n1139\n00:55:51,700 --> 00:55:52,700\nOooh.\n\n1140\n00:55:52,700 --> 00:55:53,700\nOooh.\n\n1141\n00:55:53,700 --> 00:55:58,210\nThat is some wonderful curry.\n\n1142\n00:55:58,210 --> 00:56:02,050\nIt has got a bit of a tomato base.\n\n1143\n00:56:02,050 --> 00:56:04,940\nBut really thick spicy, creamy.\n\n1144\n00:56:04,940 --> 00:56:06,580\nOh my gosh.\n\n1145\n00:56:06,580 --> 00:56:08,510\nAll the good things in life.\n\n1146\n00:56:08,510 --> 00:56:10,090\nAll the good things in life.\n\n1147\n00:56:10,090 --> 00:56:11,670\nThat is just amazing.\n\n1148\n00:56:11,670 --> 00:56:15,720\nAnd there is also chunks of the cottage cheese.\n\n1149\n00:56:15,720 --> 00:56:17,210\nI'm going in for another one.\n\n1150\n00:56:17,210 --> 00:56:18,410\nThat was just so good.\n\n1151\n00:56:18,410 --> 00:56:22,700\nAnother bite of the same thing.\n\n1152\n00:56:22,700 --> 00:56:26,580\nOh yeah.\n\n1153\n00:56:26,580 --> 00:56:42,120\nThat is when you know it is good.\n\n1154\n00:56:42,120 --> 00:56:43,630\nSo that is a wrap from Jodhpur (जोधपुर).\n\n1155\n00:56:43,630 --> 00:56:45,600\nSo we had a really good time in the Blue City.\n\n1156\n00:56:45,600 --> 00:56:48,220\nUm, it was only two days but I felt like we\ndid quite a bit.\n\n1157\n00:56:48,220 --> 00:56:49,220\nDid you enjoy it?\n\n1158\n00:56:49,220 --> 00:56:54,490\nYeah, the fort (मेहरानगढ़\nका दुर्ग) was magnificent and\n\n1159\n00:56:54,490 --> 00:56:57,040\nthe blue city was all it was supposed to be.\n\n1160\n00:56:57,040 --> 00:56:59,160\nYes, so now we're moving on to Jaipur.\n\n1161\n00:56:59,160 --> 00:57:00,240\nWe're just waiting at the train station.\n\n1162\n00:57:00,240 --> 00:57:01,890\nSo we're going to catch our train.\n\n1163\n00:57:01,890 --> 00:57:03,770\nIt is about a 6 hour journey.\n\n1164\n00:57:03,770 --> 00:57:08,580\nSo relatively not too long but uh yeah can't\nwait to update you when we get there.\n\n1165\n00:57:08,580 --> 00:57:10,020\nCiao for now.\n\n1166\n00:57:10,020 --> 00:57:11,020\nCiao.\n\n1167\n00:57:11,020 --> 00:57:12,020\nWell good morning.\n\n1168\n00:57:12,020 --> 00:57:13,620\nToday we are in Jaipur (जयपुर).\n\n1169\n00:57:13,620 --> 00:57:14,990\nWe're visiting the Pink City.\n\n1170\n00:57:14,990 --> 00:57:17,680\nNeither of us is wearing pink.\n\n1171\n00:57:17,680 --> 00:57:22,610\nNo we were color coordinated for Jodhpur the\nBlue City but yeah I don't think we have anything\n\n1172\n00:57:22,610 --> 00:57:23,610\npink in our wardrobe.\n\n1173\n00:57:23,610 --> 00:57:24,610\nNothing pink.\n\n1174\n00:57:24,610 --> 00:57:27,170\nMaybe we'll pick something up today as a souvenir.\n\n1175\n00:57:27,170 --> 00:57:31,750\nUm but yeah today we have signed up for a\nfull day tour from 9am to 6pm.\n\n1176\n00:57:31,750 --> 00:57:35,950\nAnd it is basically a bus tour that is going\nto be taking us to the main highlights in\n\n1177\n00:57:35,950 --> 00:57:36,950\nJaipur (जयपुर).\n\n1178\n00:57:36,950 --> 00:57:37,950\nSo busy day.\n\n1179\n00:57:37,950 --> 00:57:40,260\nAnd we don't have a lot of time in Jaipur\n(जयपुर) and this is a city I visited\n\n1180\n00:57:40,260 --> 00:57:44,490\nseveral years ago and I did this tour and\nattractions are really spread out here so\n\n1181\n00:57:44,490 --> 00:57:48,600\nI think this is going to be a good way for\nus to see everything along with my parents.\n\n1182\n00:57:48,600 --> 00:57:50,660\nAnd yeah, we don't we only have one really\nfull day to do this.\n\n1183\n00:57:50,660 --> 00:57:53,540\nSo yeah we are trying to cram in a lot today.\n\n1184\n00:57:53,540 --> 00:57:56,020\nSo yeah let's get started.\n\n1185\n00:57:56,020 --> 00:58:04,770\nAlright the bus is here.\n\n1186\n00:58:04,770 --> 00:58:08,270\nLet's go.\n\n1187\n00:58:08,270 --> 00:58:12,290\nSo we are finally off the bus.\n\n1188\n00:58:12,290 --> 00:58:14,850\nWe drove around for about an hour picking\nup people.\n\n1189\n00:58:14,850 --> 00:58:19,870\nA little longer than I was expecting and we\nhave arrived at our first stop.\n\n1190\n00:58:19,870 --> 00:58:23,620\nIt is Laxmi Narayan Temple.\n\n1191\n00:58:23,620 --> 00:58:26,310\nA bit of a complicated name.\n\n1192\n00:58:26,310 --> 00:58:28,660\nAnd we only have 15 minutes here.\n\n1193\n00:58:28,660 --> 00:58:33,180\nSo we've got to run around and visit this\nquickly.\n\n1194\n00:58:33,180 --> 00:58:37,700\nAlso known as Birla Mandir, this is a Hindu\ntemple, dedicated to Vishnu and Lakshmi.\n\n1195\n00:58:37,700 --> 00:58:42,930\nWhile Hindu deities are depicted inside the\ntemple, the outside walls showcase figures\n\n1196\n00:58:42,930 --> 00:58:44,060\nfrom different faiths.\n\n1197\n00:58:44,060 --> 00:58:47,150\nOh this 1st stop was quite rushed.\n\n1198\n00:58:47,150 --> 00:58:51,390\nWe had 15 minutes but they force you to leave\nyour shoes outside and pay for them.\n\n1199\n00:58:51,390 --> 00:58:55,270\nSo it is like 5 minutes to drop them off because\nthere is a really long line.\n\n1200\n00:58:55,270 --> 00:58:59,650\nThen maybe 5 minutes to actually visit the\ntemple and then another 5 minutes to collect\n\n1201\n00:58:59,650 --> 00:59:02,400\nyour shoes and rush back to the bus.\n\n1202\n00:59:02,400 --> 00:59:05,850\nSo yeah, I hope the whole day isn't like this.\n\n1203\n00:59:05,850 --> 00:59:09,430\nBut yeah I'm not too impressed so far.\n\n1204\n00:59:09,430 --> 00:59:11,090\nSo Sam paid to go in to the temple.\n\n1205\n00:59:11,090 --> 00:59:14,710\nActually well I just had to pay for the shoes\nyeah.\n\n1206\n00:59:14,710 --> 00:59:15,710\n1 Rupee.\n\n1207\n00:59:15,710 --> 00:59:16,710\nDidn't exactly break the bank.\n\n1208\n00:59:16,710 --> 00:59:17,710\nWhat did you think of it?\n\n1209\n00:59:17,710 --> 00:59:19,210\nYeah, it was an interesting temple.\n\n1210\n00:59:19,210 --> 00:59:22,660\nIt is really large obviously marble and white.\n\n1211\n00:59:22,660 --> 00:59:25,870\nAnd inside you can't take photos or videos\nso unfortunately I can't show you what it\n\n1212\n00:59:25,870 --> 00:59:27,740\nis like inside.\n\n1213\n00:59:27,740 --> 00:59:30,330\nWomp womp.\n\n1214\n00:59:30,330 --> 00:59:34,130\nWe then hopped back on the bus, drove past\nthe Albert Hall Museum, and continued to the\n\n1215\n00:59:34,130 --> 00:59:39,010\nnext stop on our itinerary: Jantar Mantar\n(जंतर मंतर).\n\n1216\n00:59:39,010 --> 00:59:42,510\nThe name Jantar Mantar (जंतर मंतर)\ntranslates to ‘calculating instrument’,\n\n1217\n00:59:42,510 --> 00:59:46,600\nand it is a collection of 19 structures that\ndate back to the 18th century.\n\n1218\n00:59:46,600 --> 00:59:53,590\nThese instruments were used to predict eclipses,\ntrack stars, and measure time.\n\n1219\n00:59:53,590 --> 01:00:00,020\nSo we are currently visiting Jantar Mantar\n(जंतर मंतर) and we're having\n\n1220\n01:00:00,020 --> 01:00:02,590\na bit of hard time keeping up with our guide.\n\n1221\n01:00:02,590 --> 01:00:07,690\nBut from what we gather this is basically\nlike an observatory and it was used to track\n\n1222\n01:00:07,690 --> 01:00:14,270\nthe movements of stars and planets and the\nsun and to study everything related to astronomy.\n\n1223\n01:00:14,270 --> 01:00:19,240\nSo there is a lot of like really cool instruments.\n\n1224\n01:00:19,240 --> 01:00:22,030\nThere is like these weird constructions so\nwe're going to show you some of that.\n\n1225\n01:00:22,030 --> 01:00:24,840\nIs our guide around?\n\n1226\n01:00:24,840 --> 01:00:29,340\nFrom there it was just a short walk to the\nCity Palace.\n\n1227\n01:00:29,340 --> 01:00:33,820\nLike most of the city, the palace is also\npainted pink, which is the colour of hospitality.\n\n1228\n01:00:33,820 --> 01:00:38,260\nThis was done in 1876, to welcome the Prince\nof Wales and Queen Victoria when they did\n\n1229\n01:00:38,260 --> 01:00:40,160\ntheir India tour.\n\n1230\n01:00:40,160 --> 01:00:44,100\nInside the palace complex, you can visit a\nmuseum and the armoury, or just walk around\n\n1231\n01:00:44,100 --> 01:00:47,260\nsnapping photos.\n\n1232\n01:00:47,260 --> 01:00:53,120\nSo Sam ditched the tour group to go shopping.\n\n1233\n01:00:53,120 --> 01:00:57,840\nI did because I've been like in the past I\ncollected hats and I still do but these days\n\n1234\n01:00:57,840 --> 01:00:59,400\nI'm collecting polo shirts.\n\n1235\n01:00:59,400 --> 01:01:01,750\nAnd India has the coolest polo-shirts.\n\n1236\n01:01:01,750 --> 01:01:05,770\nThis is like the um Jaipur different colors.\n\n1237\n01:01:05,770 --> 01:01:11,460\nI saw a very similar shirt of like an old\npolo shirt in one of the museums and it looks\n\n1238\n01:01:11,460 --> 01:01:12,530\nso much like this.\n\n1239\n01:01:12,530 --> 01:01:17,120\nSo I'm really happy to get this colorful one.\n\n1240\n01:01:17,120 --> 01:01:18,800\nAnd then of course Jaipur (जयपुर).\n\n1241\n01:01:18,800 --> 01:01:20,190\nJaipur is the pink city.\n\n1242\n01:01:20,190 --> 01:01:21,190\nOh la lah.\n\n1243\n01:01:21,190 --> 01:01:23,370\nI can't to wear those.\n\n1244\n01:01:23,370 --> 01:01:27,720\nSo I've already got Jodhpur and yeah I'm going\nto keep collecting them.\n\n1245\n01:01:27,720 --> 01:01:29,690\nHopefully I can get one in Kolkata as well.\n\n1246\n01:01:29,690 --> 01:01:31,560\nThat is going to be coming up soon.\n\n1247\n01:01:31,560 --> 01:01:35,370\nSo we have ditched the guide for now but he\nknows we're going to meet him at the exit\n\n1248\n01:01:35,370 --> 01:01:36,540\nand this is so much better.\n\n1249\n01:01:36,540 --> 01:01:42,540\nWe're just walking around freely, enjoying\nthe city palace and check out these colors.\n\n1250\n01:01:42,540 --> 01:01:45,950\nEverything is pink and outlined with white\ndesigns.\n\n1251\n01:01:45,950 --> 01:01:49,300\nIt is really really cool.\n\n1252\n01:01:49,300 --> 01:01:56,540\nSo yeah, I'm having a good time even if I'm\nnot enjoying the tour necessarily.\n\n1253\n01:01:56,540 --> 01:02:03,370\nWe have ended up at a place called Shopping\nParadise.\n\n1254\n01:02:03,370 --> 01:02:07,660\nI'm pretty sure we're only here because the\nguide gets commission.\n\n1255\n01:02:07,660 --> 01:02:10,760\nSo he's trying to force everyone to come in.\n\n1256\n01:02:10,760 --> 01:02:28,990\nEven though some people have already been\nshopping.\n\n1257\n01:02:28,990 --> 01:02:29,990\nSo yeah.\n\n1258\n01:02:29,990 --> 01:02:30,990\nNot impressed.\n\n1259\n01:02:30,990 --> 01:02:31,990\nSo we are now at the Jaigarh Fort (जयगढ़\nक़िला).\n\n1260\n01:02:31,990 --> 01:02:33,750\nThis is again a very quick visit.\n\n1261\n01:02:33,750 --> 01:02:37,310\nSo we basically have 20 minutes to see as\nmuch as we can.\n\n1262\n01:02:37,310 --> 01:02:40,320\nUh, you get some pretty cool views of the\narea.\n\n1263\n01:02:40,320 --> 01:02:41,910\nBut the landscape is quite barron.\n\n1264\n01:02:41,910 --> 01:02:45,990\nUh, so yeah we're just going to have a quick\nwalk around.\n\n1265\n01:02:45,990 --> 01:02:51,210\nFrom the Jaigarh Fort (जयगढ़ क़िला)\nit was a short drive to Nahargarh Fort and\n\n1266\n01:02:51,210 --> 01:02:52,210\nPalace.\n\n1267\n01:02:52,210 --> 01:02:54,530\nI wish I could tell you we got to see a bit\nof the palace, but as you’ve probably already\n\n1268\n01:02:54,530 --> 01:02:59,140\nnoticed, the theme of the day was rush, rush,\nrush, so we grabbed a quick bite of food and\n\n1269\n01:02:59,140 --> 01:03:01,590\ncarried on.\n\n1270\n01:03:01,590 --> 01:03:03,500\nHungry.\n\n1271\n01:03:03,500 --> 01:03:07,340\nI am.\n\n1272\n01:03:07,340 --> 01:03:12,630\nSo we got pav bhaji (पाव भाजी).\n\n1273\n01:03:12,630 --> 01:03:15,000\nI think that is what it is called.\n\n1274\n01:03:15,000 --> 01:03:17,660\nI'm guessing the pao comes from the Portuguese\ninfluence.\n\n1275\n01:03:17,660 --> 01:03:19,150\nPao is bread in Portuguese.\n\n1276\n01:03:19,150 --> 01:03:21,350\nAnd the bhaji came with cheese.\n\n1277\n01:03:21,350 --> 01:03:24,670\nI don't even know what this is but it has\ngot melted cheese on top.\n\n1278\n01:03:24,670 --> 01:03:26,420\nShould I add some red onions?\n\n1279\n01:03:26,420 --> 01:03:27,420\nSure.\n\n1280\n01:03:27,420 --> 01:03:29,350\nI'm going to have some onion breath all day.\n\n1281\n01:03:29,350 --> 01:03:33,410\nAnd Sam is sitting next to me.\n\n1282\n01:03:33,410 --> 01:03:35,350\nSo lucky me.\n\n1283\n01:03:35,350 --> 01:03:37,290\nHow is that?\n\n1284\n01:03:37,290 --> 01:03:38,290\nMmmm.\n\n1285\n01:03:38,290 --> 01:03:39,290\nTasty.\n\n1286\n01:03:39,290 --> 01:03:41,020\nIt is like a sloppy Joe.\n\n1287\n01:03:41,020 --> 01:03:42,020\nIndian sloppy Joe.\n\n1288\n01:03:42,020 --> 01:03:45,300\nThat is a good way of putting it.\n\n1289\n01:03:45,300 --> 01:03:49,710\nSo we just finished lunch and now we're visiting\nNahargarh Fort and Palace.\n\n1290\n01:03:49,710 --> 01:03:53,880\nWe're just wandering around aimlessly because\nthe guide has disappeared again.\n\n1291\n01:03:53,880 --> 01:03:56,190\nWe didn't want to eat at the restaurant he\nwas taking us to.\n\n1292\n01:03:56,190 --> 01:04:01,460\nUm because it was really expensive so we had\na fast food instead.\n\n1293\n01:04:01,460 --> 01:04:06,460\nUm, yeah right now we're visiting one of the\nold step wells and it is pretty cool.\n\n1294\n01:04:06,460 --> 01:04:10,920\nPeople would have liked to climbed down the\nstairs to go fetch water.\n\n1295\n01:04:10,920 --> 01:04:13,210\nYou can see that behind me.\n\n1296\n01:04:13,210 --> 01:04:16,650\nAnd yeah we only have a few more minutes left\nhere so we're going to try and see as much\n\n1297\n01:04:16,650 --> 01:04:19,280\nas we can before we move on.\n\n1298\n01:04:19,280 --> 01:04:20,380\nBut the tour is almost over.\n\n1299\n01:04:20,380 --> 01:04:23,750\nI think we only have like 2 or 3 more stops\nfor today.\n\n1300\n01:04:23,750 --> 01:04:28,020\nAnd then that is it.\n\n1301\n01:04:28,020 --> 01:04:32,390\nWe then hopped back on the bus to go visit\nour third fort of the day: the Amer Fort (आमेर\n\n1302\n01:04:32,390 --> 01:04:33,390\nक़िला).\n\n1303\n01:04:33,390 --> 01:04:36,710\nOn the way down, we got a quick glimpse at\nJal Mahal, the Lake Palace, which sits in\n\n1304\n01:04:36,710 --> 01:04:38,730\nthe middle of Man Sagar Lake.\n\n1305\n01:04:38,730 --> 01:04:42,230\nWe noticed there were men with row boats,\nso if you visit with a bit more time, that’s\n\n1306\n01:04:42,230 --> 01:04:48,110\nan activity to consider.\n\n1307\n01:04:48,110 --> 01:04:50,820\nNext stop of the day is the Amber Fort (आमेर\nक़िला).\n\n1308\n01:04:50,820 --> 01:04:52,210\nIt is a little backlit at the moment.\n\n1309\n01:04:52,210 --> 01:04:56,650\nBut there you have it in the background and\nthere is Sam taking some photos.\n\n1310\n01:04:56,650 --> 01:04:57,650\nWhat do you think?\n\n1311\n01:04:57,650 --> 01:04:59,010\nThis is your second time here.\n\n1312\n01:04:59,010 --> 01:05:03,160\nWell we've been to quite a few forts today\nso we decided not to take the jeep all the\n\n1313\n01:05:03,160 --> 01:05:04,160\nway up.\n\n1314\n01:05:04,160 --> 01:05:07,260\nInstead we noticed there was some nice light\ncoming down from the ground level and from\n\n1315\n01:05:07,260 --> 01:05:08,260\nthe lake.\n\n1316\n01:05:08,260 --> 01:05:09,260\nSo here we are.\n\n1317\n01:05:09,260 --> 01:05:11,160\nWe're exploring it this way instead.\n\n1318\n01:05:11,160 --> 01:05:44,500\nBy foot.\n\n1319\n01:05:44,500 --> 01:05:45,570\nMaking friends Audrey.\n\n1320\n01:05:45,570 --> 01:05:46,570\nYes.\n\n1321\n01:05:46,570 --> 01:05:47,970\nWho is this.\n\n1322\n01:05:47,970 --> 01:05:49,760\nMy new friend.\n\n1323\n01:05:49,760 --> 01:05:50,960\nMy pup.\n\n1324\n01:05:50,960 --> 01:05:52,760\nHello fur buddy.\n\n1325\n01:05:52,760 --> 01:05:53,760\nHello pup.\n\n1326\n01:05:53,760 --> 01:05:54,760\nHello fur friend.\n\n1327\n01:05:54,760 --> 01:05:55,760\nThe little fur friend.\n\n1328\n01:05:55,760 --> 01:05:56,760\nFur friend is feeling shy.\n\n1329\n01:05:56,760 --> 01:05:58,600\nHello fur friend.\n\n1330\n01:05:58,600 --> 01:05:59,600\nHello.\n\n1331\n01:05:59,600 --> 01:06:05,860\nHello fur friend.\n\n1332\n01:06:05,860 --> 01:06:09,360\nThe rest of the day went downhill quickly\nwhen our guide started making commissioned\n\n1333\n01:06:09,360 --> 01:06:13,290\nbased shopping stops that weren’t on the\nitinerary, so we just stopped filming, but\n\n1334\n01:06:13,290 --> 01:06:16,200\nwe got back into Jaipur (जयपुर)\nwell after dark.\n\n1335\n01:06:16,200 --> 01:06:21,210\nWell it is now time to wrap up our time in\nJaipur (जयपुर).\n\n1336\n01:06:21,210 --> 01:06:22,520\nYeah, so confession time.\n\n1337\n01:06:22,520 --> 01:06:23,890\nWe're actually in Agra right now.\n\n1338\n01:06:23,890 --> 01:06:24,890\nWhoops.\n\n1339\n01:06:24,890 --> 01:06:25,890\nGot on a train yesterday.\n\n1340\n01:06:25,890 --> 01:06:26,890\nGot on a train yesterday.\n\n1341\n01:06:26,890 --> 01:06:29,840\nUh the day after our tour we just chilled\nout.\n\n1342\n01:06:29,840 --> 01:06:32,730\nWe didn't film at all because the tour was\nkind of exhausting.\n\n1343\n01:06:32,730 --> 01:06:33,730\nIt was.\n\n1344\n01:06:33,730 --> 01:06:34,730\nIt really was.\n\n1345\n01:06:34,730 --> 01:06:35,730\nIt really was.\n\n1346\n01:06:35,730 --> 01:06:39,110\nIt just ended up going on for an hour and\na half longer than it was supposed to and\n\n1347\n01:06:39,110 --> 01:06:40,560\nit was already a long tour.\n\n1348\n01:06:40,560 --> 01:06:43,180\nAnd it was mostly shopping stops at the end.\n\n1349\n01:06:43,180 --> 01:06:47,920\nYeah, so like in terms of because there is\nall of the different forts so spread out it\n\n1350\n01:06:47,920 --> 01:06:53,530\nis not a bad way to see them but at the same\ntime you are very rushed and you go to so\n\n1351\n01:06:53,530 --> 01:06:57,210\nmany different places I almost think doing\nit independently would be a little bit better.\n\n1352\n01:06:57,210 --> 01:06:58,800\nThat would be our tip.\n\n1353\n01:06:58,800 --> 01:07:34,730\nBut anyways yeah the adventures here in Agra\nare about to begin so do follow us for that.\n\n1354\n01:07:34,730 --> 01:07:37,830\nBye.\n\n1355\n01:07:37,830 --> 01:07:40,930\nBye.\n\n1356\n01:07:40,930 --> 01:07:45,310\nWell good morning good morning.\n\n1357\n01:07:45,310 --> 01:07:47,630\nToday we are in Agra (आगरा).\n\n1358\n01:07:47,630 --> 01:07:49,430\nHow excited are you?\n\n1359\n01:07:49,430 --> 01:07:50,430\nSuper excited.\n\n1360\n01:07:50,430 --> 01:07:54,869\nI mean 'hey guess what' there is a little\nkind of tiny attraction here we might be visiting.\n\n1361\n01:07:54,869 --> 01:07:56,869\nMaybe the Taj Mahal (ताजमहल).\n\n1362\n01:07:56,869 --> 01:07:58,950\nMaybe, we might work in a little time for\nthat.\n\n1363\n01:07:58,950 --> 01:08:00,240\nStill haven't figured it out but.\n\n1364\n01:08:00,240 --> 01:08:01,760\nOkay, so here is the deal.\n\n1365\n01:08:01,760 --> 01:08:05,530\nThe Taj Mahal (ताजमहल) is actually\nclosed on Fridays and we didn't realize that\n\n1366\n01:08:05,530 --> 01:08:06,930\nuntil we got here.\n\n1367\n01:08:06,930 --> 01:08:10,470\nSo we can't visit today but instead we're\ngoing to visit Agra Fort (आगरा का\n\n1368\n01:08:10,470 --> 01:08:11,470\nकिला).\n\n1369\n01:08:11,470 --> 01:08:12,470\nYeah.\n\n1370\n01:08:12,470 --> 01:08:13,470\nAnd maybe the Baby Taj Mahal.\n\n1371\n01:08:13,470 --> 01:08:14,910\nYeah, and the good news is that I've actually\nbeen to Agra (آگرہ) before and I've been\n\n1372\n01:08:14,910 --> 01:08:17,480\nto Agra Fort (आगरा का किला)\nand it is one of the most impressive I've\n\n1373\n01:08:17,480 --> 01:08:18,790\never visited in India.\n\n1374\n01:08:18,790 --> 01:08:23,000\nIf this fort was outside of Agra (आगरा)\nit would be a standalone attraction in another\n\n1375\n01:08:23,000 --> 01:08:24,000\ncity.\n\n1376\n01:08:24,000 --> 01:08:28,120\nSo we're going to go check that out today\nand maybe check out the Taj from across the\n\n1377\n01:08:28,120 --> 01:08:29,200\nriver.\n\n1378\n01:08:29,200 --> 01:08:31,250\nAnd then we have to buy tickets for the Taj.\n\n1379\n01:08:31,250 --> 01:08:32,250\nCan't forget that.\n\n1380\n01:08:32,250 --> 01:08:35,089\nRight so busy day actually.\n\n1381\n01:08:35,089 --> 01:08:37,950\nLet's begin.\n\n1382\n01:08:37,950 --> 01:08:40,690\nAgra Fort (आगरा का किला)\nis a UNESCO World Heritage Site that draws\n\n1383\n01:08:40,690 --> 01:08:44,259\nbig numbers, especially on a Friday when the\nTaj is closed.\n\n1384\n01:08:44,259 --> 01:08:47,279\nAdmission to Agra Fort (आगरा का\nकिला) is through the Amar Singh Gate,\n\n1385\n01:08:47,279 --> 01:08:49,060\nwhich is the south gate.\n\n1386\n01:08:49,060 --> 01:08:52,299\nOutside the gates you’ll find guides offering\ntheir services, so that’s something you\n\n1387\n01:08:52,299 --> 01:08:59,930\ncan keep in mind if you’re looking to learn\nabout the fort’s history and architecture.\n\n1388\n01:08:59,930 --> 01:09:03,130\nSo we've been getting all of these like teaser\nviews of the Taj.\n\n1389\n01:09:03,130 --> 01:09:06,170\nLast night we had it during dinner and today\nwe have this.\n\n1390\n01:09:06,170 --> 01:09:08,880\nAnd I think we're going to get one more vantage\npoint later on in the day.\n\n1391\n01:09:08,880 --> 01:09:13,000\nAnd then finally tomorrow we actually visit\nit.\n\n1392\n01:09:13,000 --> 01:09:17,230\nOnce you walk through a series of gates, you’ll\nfind yourself in a giant complex of marble\n\n1393\n01:09:17,230 --> 01:09:22,450\npalaces, inner courtyards and gardens, complete\nwith wild monkeys running along the fort’s\n\n1394\n01:09:22,450 --> 01:09:23,760\nwalls.\n\n1395\n01:09:23,760 --> 01:09:28,280\nYou also get some pretty cool views of the\nTaj Mahal (ताजमहल) off in the\n\n1396\n01:09:28,280 --> 01:09:32,989\ndistance - but we’ll show you an even better\nlookout point later in this video.\n\n1397\n01:09:32,989 --> 01:09:40,340\nSo we think this lady is a gardener because\nit looks like she is picking weeds but she's\n\n1398\n01:09:40,340 --> 01:09:43,650\nalso taking a little break at the same time.\n\n1399\n01:09:43,650 --> 01:09:55,340\nJust pulling out some grass.\n\n1400\n01:09:55,340 --> 01:09:56,590\nWell good evening.\n\n1401\n01:09:56,590 --> 01:10:00,340\nWe are back from our day of sightseeing at\nthe fort.\n\n1402\n01:10:00,340 --> 01:10:04,980\nOur hotel room is a little bit messy for a\ntour right now but we're going to head downstairs\n\n1403\n01:10:04,980 --> 01:10:08,730\nbecause we're having dinner and we're actually\ndoing a homestay so they just finished cooking\n\n1404\n01:10:08,730 --> 01:10:10,480\nup something really nice.\n\n1405\n01:10:10,480 --> 01:10:16,160\nSo yeah we're going to share a meal with all\nof the other guests and it should be good.\n\n1406\n01:10:16,160 --> 01:10:17,580\nLet's go.\n\n1407\n01:10:17,580 --> 01:10:19,780\nWell Sam are you ready for dinner?\n\n1408\n01:10:19,780 --> 01:10:21,330\nReady for dinner!\n\n1409\n01:10:21,330 --> 01:10:23,390\nAlways ready for dinner.\n\n1410\n01:10:23,390 --> 01:10:25,090\nHow hungry are you?\n\n1411\n01:10:25,090 --> 01:10:26,090\nAlways.\n\n1412\n01:10:26,090 --> 01:10:27,780\nI'm in hungry hippo mode.\n\n1413\n01:10:27,780 --> 01:10:29,350\nHungry hippo mode.\n\n1414\n01:10:29,350 --> 01:10:31,880\nLet's go down.\n\n1415\n01:10:31,880 --> 01:10:36,060\nWe stayed at The Coral Court Homestay which\nis a beautiful property run by a very kind\n\n1416\n01:10:36,060 --> 01:10:40,270\nand attentive couple, and one of the highlights\nof that stay was the food.\n\n1417\n01:10:40,270 --> 01:10:44,300\nWe had the most delicious vegetarian curries\nmade with eggplant, pumpkin, and paneer, and\n\n1418\n01:10:44,300 --> 01:10:55,130\nI’m still thinking about those meals to\nthis day!\n\n1419\n01:10:55,130 --> 01:10:56,130\nWell good morning.\n\n1420\n01:10:56,130 --> 01:10:58,060\nToday is finally the big day.\n\n1421\n01:10:58,060 --> 01:10:59,060\nThe big day.\n\n1422\n01:10:59,060 --> 01:11:00,840\nIt is Saturday the Taj is open again.\n\n1423\n01:11:00,840 --> 01:11:02,340\nWe got our tickets this morning.\n\n1424\n01:11:02,340 --> 01:11:03,470\nSam was up at seven in the morning.\n\n1425\n01:11:03,470 --> 01:11:06,670\nMy Dad and I we went and grabbed them and\nyeah.\n\n1426\n01:11:06,670 --> 01:11:08,321\nSo then we had a nice leisurely breakfast.\n\n1427\n01:11:08,321 --> 01:11:10,970\nSo we decided not to go right at sunset.\n\n1428\n01:11:10,970 --> 01:11:16,040\nWe decided to take it a little bit easy but\nnow we're here and really excited to go inside.\n\n1429\n01:11:16,040 --> 01:11:17,040\nLet's go in.\n\n1430\n01:11:17,040 --> 01:11:21,730\nSo first impressions we've only just entered\nthrough the East Gate and we're already like\n\n1431\n01:11:21,730 --> 01:11:22,730\nwow.\n\n1432\n01:11:22,730 --> 01:11:29,610\nWe haven't even seen the Taj yet but the buildings\nleading up to it are exquisite so I can't\n\n1433\n01:11:29,610 --> 01:11:34,350\nwait to see the Taj itself.\n\n1434\n01:11:34,350 --> 01:11:41,540\nThe Taj Mahal (ताजमहल) was built\nby Shah Jahan as a memorial for his third\n\n1435\n01:11:41,540 --> 01:11:46,450\nwife, Mumtaz Mahal, who died giving birth\nto their 14th child in 1631.\n\n1436\n01:11:46,450 --> 01:11:50,760\nHe wrote that the beauty of the structure\nmade “the sun and the moon shed tears from\n\n1437\n01:11:50,760 --> 01:11:56,220\ntheir eyes”, and while I may not have shed\na tear, it’s a sight that did not disappoint.\n\n1438\n01:11:56,220 --> 01:12:01,570\nSo it is not a very long walk from the entrance\nto the Taj but we've been taking our time\n\n1439\n01:12:01,570 --> 01:12:06,770\nslowly meandering taking lots of family photos\nand selfies.\n\n1440\n01:12:06,770 --> 01:12:11,890\nSo we are finally here now we're going to\ngo drop our shoes off and finally enter the\n\n1441\n01:12:11,890 --> 01:12:12,940\nTaj Mahal (ताजमहल).\n\n1442\n01:12:12,940 --> 01:12:16,570\nOkay, so we got these fancy little shoe covers\nto wear.\n\n1443\n01:12:16,570 --> 01:12:19,080\nUm, once we step on to the Taj Mahal (ताजमहल).\n\n1444\n01:12:19,080 --> 01:12:21,450\nSo let's put these on.\n\n1445\n01:12:21,450 --> 01:12:22,450\nSo classy.\n\n1446\n01:12:22,450 --> 01:12:25,239\nDo they fit your big feet?\n\n1447\n01:12:25,239 --> 01:12:26,239\nHahaha.\n\n1448\n01:12:26,239 --> 01:12:27,239\nYep.\n\n1449\n01:12:27,239 --> 01:12:29,480\nThey do fit but man this is just going to\nlook really funny.\n\n1450\n01:12:29,480 --> 01:12:30,480\nThere is one.\n\n1451\n01:12:30,480 --> 01:12:32,330\nThey look like elf shoes.\n\n1452\n01:12:32,330 --> 01:12:33,330\nUrgh.\n\n1453\n01:12:33,330 --> 01:12:34,330\nLook at that.\n\n1454\n01:12:34,330 --> 01:12:35,330\nThere is the other.\n\n1455\n01:12:35,330 --> 01:12:36,330\nParade around in them.\n\n1456\n01:12:36,330 --> 01:12:37,330\nTada.\n\n1457\n01:12:37,330 --> 01:12:38,330\nShow me your elf shoes?\n\n1458\n01:12:38,330 --> 01:12:39,330\nDa da dah.\n\n1459\n01:12:39,330 --> 01:12:40,330\nElf shoes.\n\n1460\n01:12:40,330 --> 01:12:41,330\nForward.\n\n1461\n01:12:41,330 --> 01:12:42,530\nLet's go in.\n\n1462\n01:12:42,530 --> 01:12:45,850\nWe're going to cover up them crocs and socks.\n\n1463\n01:12:45,850 --> 01:12:47,400\nCrocs and socks.\n\n1464\n01:12:47,400 --> 01:12:49,470\nCrocs and socks and shoe covers.\n\n1465\n01:12:49,470 --> 01:12:52,110\nOh la lah.\n\n1466\n01:12:52,110 --> 01:12:54,489\nNow let's show off the full outfit.\n\n1467\n01:12:54,489 --> 01:12:55,550\nOh yeah.\n\n1468\n01:12:55,550 --> 01:13:03,710\nSam looks like he is going skiing.\n\n1469\n01:13:03,710 --> 01:13:10,950\nI'm ready.\n\n1470\n01:13:10,950 --> 01:13:14,580\nReady?\n\n1471\n01:13:14,580 --> 01:13:17,880\nWe've only been here for 2 hours he says.\n\n1472\n01:13:17,880 --> 01:13:21,100\nAlright, let's do some thoughts from the Taj\nMahal (ताजमहल).\n\n1473\n01:13:21,100 --> 01:13:22,380\nSam has been here before.\n\n1474\n01:13:22,380 --> 01:13:23,940\nYeah, this is my second time.\n\n1475\n01:13:23,940 --> 01:13:28,690\nWell the 1st thing that I want to talk about\nis uh it is so nice visiting it healthy.\n\n1476\n01:13:28,690 --> 01:13:33,440\nThe last time I came here I had food poisoning\nand I kind of had to drag myself here on the\n\n1477\n01:13:33,440 --> 01:13:35,230\nfinal day that I was in Agra (आगरा).\n\n1478\n01:13:35,230 --> 01:13:39,480\nSo it was really nice coming here feeling\nhealthy and being able to just walk around\n\n1479\n01:13:39,480 --> 01:13:41,000\nand take it in slowly.\n\n1480\n01:13:41,000 --> 01:13:42,000\nThat has been really nice.\n\n1481\n01:13:42,000 --> 01:13:45,090\nAnd it is one of the those attractions that\nlives up to the hype.\n\n1482\n01:13:45,090 --> 01:13:46,090\nIt does.\n\n1483\n01:13:46,090 --> 01:13:47,090\nYes.\n\n1484\n01:13:47,090 --> 01:13:50,120\nSome places you visit in person and you're\nlike 'ugh' womp womp.\n\n1485\n01:13:50,120 --> 01:13:55,020\nNot as amazing as I would have hoped but the\nTaj Mahal (ताजमहल) is simply incredible\n\n1486\n01:13:55,020 --> 01:13:59,840\nand the thing that I really think is cool\nis that when you view it from different vantage\n\n1487\n01:13:59,840 --> 01:14:03,210\npoints, up close, from the side, from behind.\n\n1488\n01:14:03,210 --> 01:14:07,540\nFrom inside the complex, the outside of the\ncomplex say on a rooftop.\n\n1489\n01:14:07,540 --> 01:14:13,400\nIt is just incredible from just about anywhere\nand it is one of those sites that is just\n\n1490\n01:14:13,400 --> 01:14:23,060\nso worth visiting.\n\n1491\n01:14:23,060 --> 01:14:26,340\nSo we are doing lunch with a view once again.\n\n1492\n01:14:26,340 --> 01:14:27,400\nCheck it out.\n\n1493\n01:14:27,400 --> 01:14:30,210\nWe've got the Taj Mahal (ताजमहल).\n\n1494\n01:14:30,210 --> 01:14:33,540\nAfter visiting the Taj, we exited through\nthe South Gate and found a restaurant that\n\n1495\n01:14:33,540 --> 01:14:37,190\nboasts one of the best views in town: Saniya\nPalace Restaurant.\n\n1496\n01:14:37,190 --> 01:14:51,040\nThe food took a long time to come and it was\ndecent, but we were really here for the views.\n\n1497\n01:14:51,040 --> 01:14:53,880\nThe danger of standing under trees.\n\n1498\n01:14:53,880 --> 01:14:56,340\nA bird just pooped in front of me.\n\n1499\n01:14:56,340 --> 01:14:59,500\nIt missed me by like a centimeter or two.\n\n1500\n01:14:59,500 --> 01:15:00,510\nBut anyways hello.\n\n1501\n01:15:00,510 --> 01:15:01,510\nHello.\n\n1502\n01:15:01,510 --> 01:15:06,530\nIt is day 3 in Agra (آگرہ) and today we're\nactually taking the night train to Varanasi.\n\n1503\n01:15:06,530 --> 01:15:07,530\nYep.\n\n1504\n01:15:07,530 --> 01:15:08,530\nSo we have all day.\n\n1505\n01:15:08,530 --> 01:15:10,640\nSo yeah we're basically killing time.\n\n1506\n01:15:10,640 --> 01:15:12,410\nWe did the two main things we wanted to do.\n\n1507\n01:15:12,410 --> 01:15:16,380\nObviously to go to the Taj and we also wanted\nto go to Agra Fort (आगरा का किला).\n\n1508\n01:15:16,380 --> 01:15:18,630\nSo today there is a couple cool things that\nwe've got planned.\n\n1509\n01:15:18,630 --> 01:15:20,130\nWe're going to be doing a nature walk.\n\n1510\n01:15:20,130 --> 01:15:21,130\nTaj Nature Walk.\n\n1511\n01:15:21,130 --> 01:15:23,650\nAnd it is right by the East Gate of the Taj.\n\n1512\n01:15:23,650 --> 01:15:24,650\nYep.\n\n1513\n01:15:24,650 --> 01:15:27,610\nIt was only 100 Rupees to get a ticket so\nthat is pretty cool.\n\n1514\n01:15:27,610 --> 01:15:31,159\nAnd then later on today we're hoping to catch\nsunset from the Baby Taj (Tomb of I'timād-ud-Daulah\n\n1515\n01:15:31,159 --> 01:15:32,159\n- اعتماد الدولہ کا مقبر).\n\n1516\n01:15:32,159 --> 01:15:33,159\nSo overlooking the Taj.\n\n1517\n01:15:33,159 --> 01:15:35,000\nSo yeah, it should be pretty awesome.\n\n1518\n01:15:35,000 --> 01:15:47,140\nAlright, let's go enjoy the walk and avoid\nbird poop hopefully.\n\n1519\n01:15:47,140 --> 01:15:52,070\nSo this nature walk is located just east of\nthe Taj Mahal (ताजमहल) and that\n\n1520\n01:15:52,070 --> 01:15:55,240\nmeans we get some pretty cool views.\n\n1521\n01:15:55,240 --> 01:15:57,820\nAnd we've spotted a peacock.\n\n1522\n01:15:57,820 --> 01:15:58,820\nHello peacock.\n\n1523\n01:15:58,820 --> 01:15:59,820\nHello.\n\n1524\n01:15:59,820 --> 01:16:02,220\nWhat did we just see?\n\n1525\n01:16:02,220 --> 01:16:04,530\nWe saw a peacock.\n\n1526\n01:16:04,530 --> 01:16:06,739\nAre you going to sing Katy Perry Peacock for\nus.\n\n1527\n01:16:06,739 --> 01:16:07,739\nNo, I'm not.\n\n1528\n01:16:07,739 --> 01:16:08,739\nYou keep making me try to do that.\n\n1529\n01:16:08,739 --> 01:16:09,739\nHaha.\n\n1530\n01:16:09,739 --> 01:16:15,130\nThe Taj Nature Walk is one of Agra’s (आगरा)\nbest-kept secrets and we only learned about\n\n1531\n01:16:15,130 --> 01:16:17,500\nit thanks to our homestay family.\n\n1532\n01:16:17,500 --> 01:16:21,400\nThis nature walk was a stark contrast to Agra’s\n(آگرہ) busy streets and we hardly saw\n\n1533\n01:16:21,400 --> 01:16:24,590\nanyone there, save for a few couples enjoying\nthe views.\n\n1534\n01:16:24,590 --> 01:16:29,020\nIf you have time for it, I would suggest going\nin the morning when the light hits the Taj\n\n1535\n01:16:29,020 --> 01:16:30,020\njust right.\n\n1536\n01:16:30,020 --> 01:16:32,610\nIt’s one of the best lookout points in Agra\n(आगरा).\n\n1537\n01:16:32,610 --> 01:16:35,420\nAlright, so that was a really fun walk.\n\n1538\n01:16:35,420 --> 01:16:37,450\nI think we all enjoyed it.\n\n1539\n01:16:37,450 --> 01:16:42,230\nYeah, we had some a lot of fun making silly\nposes you know by the Taj and it was just\n\n1540\n01:16:42,230 --> 01:16:43,730\nreally quiet and chill.\n\n1541\n01:16:43,730 --> 01:16:47,460\nAnd after you know a really busy day at the\nTaj yesterday it was nice to kind of have\n\n1542\n01:16:47,460 --> 01:16:51,700\na relaxing moment here at the park.\n\n1543\n01:16:51,700 --> 01:16:55,970\nLater that afternoon we went to visit the\nBaby Taj (Tomb of I'timād-ud-Daulah - اعتماد\n\n1544\n01:16:55,970 --> 01:16:59,080\nالدولہ کا مقبر), which is a white\nmarble mausoleum covered in semi-precious\n\n1545\n01:16:59,080 --> 01:17:00,080\nstones.\n\n1546\n01:17:00,080 --> 01:17:04,020\nThis structure was built for the grandfather\nof Mumtaz Mahal, and she is the woman the\n\n1547\n01:17:04,020 --> 01:17:08,760\nTaj Mahal (ताजमहल) was built for.\n\n1548\n01:17:08,760 --> 01:17:29,650\nThere are pigeons inside the tomb.\n\n1549\n01:17:29,650 --> 01:17:31,670\nLast afternoon in town.\n\n1550\n01:17:31,670 --> 01:17:35,090\nSam is filming and I am interrupting his shot.\n\n1551\n01:17:35,090 --> 01:17:37,310\nCome join the frame.\n\n1552\n01:17:37,310 --> 01:17:40,650\nSo we made it to the Baby Taj Mahal (Tomb\nof I'timād-ud-Daulah - اعتماد الدولہ\n\n1553\n01:17:40,650 --> 01:17:41,650\nکا مقبر).\n\n1554\n01:17:41,650 --> 01:17:42,650\nWe're here.\n\n1555\n01:17:42,650 --> 01:17:43,650\nIt is different from the Taj.\n\n1556\n01:17:43,650 --> 01:17:44,650\nHow would you describe it?\n\n1557\n01:17:44,650 --> 01:17:45,830\nOh, it is so much smaller.\n\n1558\n01:17:45,830 --> 01:17:47,470\nIt is a lot smaller.\n\n1559\n01:17:47,470 --> 01:17:51,610\nYeah, it would be worth coming here first\nI would say rather than what we're doing at\n\n1560\n01:17:51,610 --> 01:17:52,610\nthe end.\n\n1561\n01:17:52,610 --> 01:17:53,610\nAre you feeling underwhelmed?\n\n1562\n01:17:53,610 --> 01:17:56,540\nIt is a little underwhelming after you've\nseen the Taj to be honest.\n\n1563\n01:17:56,540 --> 01:18:00,590\nBut I mean we are killing time waiting for\nthe trains so we're lucky to have a few things\n\n1564\n01:18:00,590 --> 01:18:01,590\nleft to do.\n\n1565\n01:18:01,590 --> 01:18:06,360\nYeah, I've noticed this one has a lot of designs\nand geometric patterns on the exterior.\n\n1566\n01:18:06,360 --> 01:18:07,840\nIt is a lot more elaborate.\n\n1567\n01:18:07,840 --> 01:18:08,840\nYep.\n\n1568\n01:18:08,840 --> 01:18:10,100\nAs opposed to the Taj Mahal (ताजमहल).\n\n1569\n01:18:10,100 --> 01:18:11,100\nThat is one of the cool things.\n\n1570\n01:18:11,100 --> 01:18:12,690\nAlso there is far fewer people here.\n\n1571\n01:18:12,690 --> 01:18:27,130\nSo it is nice to just be able to walk around\nand have it more to yourself.\n\n1572\n01:18:27,130 --> 01:18:32,130\nSo our last stop of the day is the Mehtab\nGardens (मेहताब बाग़ - مہتاب\n\n1573\n01:18:32,130 --> 01:18:34,670\nباغ‎,) which are directly behind the\nTaj Mahal (ताजमहल) so you get\n\n1574\n01:18:34,670 --> 01:18:36,260\nsome pretty cool views.\n\n1575\n01:18:36,260 --> 01:18:39,160\nThe Taj is hiding just behind us over there.\n\n1576\n01:18:39,160 --> 01:18:43,900\nJust over there and unfortunately we can't\nstay until sunset when it is supposed to be\n\n1577\n01:18:43,900 --> 01:18:44,900\nspectacular.\n\n1578\n01:18:44,900 --> 01:18:47,570\nIt is uh we're a couple of hours away from\nthat but we still thought we'd come and check\n\n1579\n01:18:47,570 --> 01:18:48,710\nit out anyways.\n\n1580\n01:18:48,710 --> 01:18:50,650\nYeah, so that is a wrap from Agra (आगरा).\n\n1581\n01:18:50,650 --> 01:18:54,280\nWe've really enjoyed our time here and there\nis definitely a lot more to see than just\n\n1582\n01:18:54,280 --> 01:18:59,170\nthe Taj and hopefully we were able to show\nyou just a little bit of that.\n\n1583\n01:18:59,170 --> 01:19:02,020\nAnd yeah, next up is Varanasi so see you soon.\n\n1584\n01:19:02,020 --> 01:19:03,590\nWe've got a long train ride ahead.\n\n1585\n01:19:03,590 --> 01:19:15,890\nCiao for now.\n\n1586\n01:19:15,890 --> 01:19:27,720\nBye.\n\n1587\n01:19:27,720 --> 01:19:42,920\nAlright guys it is our second last destination\nhere in India.\n\n1588\n01:19:42,920 --> 01:19:46,480\nWe have finally made it to Varanasi (वाराणसी)\nand this is our first morning exploring the\n\n1589\n01:19:46,480 --> 01:19:47,480\nghats.\n\n1590\n01:19:47,480 --> 01:19:51,230\nYeah and this is one of the must visit destinations\nthat we planed in our itinerary.\n\n1591\n01:19:51,230 --> 01:19:55,570\nI visited back in 2010 and it is a fascinating\nplace to visit.\n\n1592\n01:19:55,570 --> 01:20:00,330\nIt is the kind of place where you don't really\nhave a set schedule you just kind of wander\n\n1593\n01:20:00,330 --> 01:20:02,340\naround the ghats and take it all in.\n\n1594\n01:20:02,340 --> 01:20:05,230\nAnd at different times of day there is different\ntypes of things happening.\n\n1595\n01:20:05,230 --> 01:20:09,690\nSo it is one of those places that you just\nreturn to all throughout the day and something\n\n1596\n01:20:09,690 --> 01:20:11,400\nfascinating is always going on here.\n\n1597\n01:20:11,400 --> 01:20:15,420\nYeah and I mean we've been here in the morning\nfor just maybe a little under an hour and\n\n1598\n01:20:15,420 --> 01:20:17,040\nwe have seen so much already.\n\n1599\n01:20:17,040 --> 01:20:21,830\nThere is people doing laundry, there is like\npeople having their breakfast, there is goats\n\n1600\n01:20:21,830 --> 01:20:22,830\nwandering around.\n\n1601\n01:20:22,830 --> 01:20:24,320\nThere is people bathing in the Ganges.\n\n1602\n01:20:24,320 --> 01:20:25,320\nPeople are bathing.\n\n1603\n01:20:25,320 --> 01:20:27,550\nThere burning ghats are already are happening.\n\n1604\n01:20:27,550 --> 01:20:31,270\nPeople are being cremated basically so there\nis a lot going on and it is just a lot to\n\n1605\n01:20:31,270 --> 01:20:39,080\ntake in so it is the kind of place where you\nstroll around slowly and you stop frequently.\n\n1606\n01:20:39,080 --> 01:20:46,280\nGhats is the word used to describe the steps\nthat lead down to the river’s edge.\n\n1607\n01:20:46,280 --> 01:20:49,590\nThere are a total of 87 ghats in Varanasi\n(वाराणसी), some bigger than\n\n1608\n01:20:49,590 --> 01:20:53,770\nothers, but we just focused on a handful,\nstarting at Dashashwamedh Ghat (दशाश्वमेध\n\n1609\n01:20:53,770 --> 01:20:55,230\nघाट) and working our way down.\n\n1610\n01:20:55,230 --> 01:21:00,239\nAlong the way we saw former palaces built\nby royal families, cheap guesthouses that\n\n1611\n01:21:00,239 --> 01:21:14,520\ncater to backpackers, and plenty of temples.\n\n1612\n01:21:14,520 --> 01:21:20,640\nSo when we were in Agra a few days ago I overheard\na few girls saying how they had been in Varanasi\n\n1613\n01:21:20,640 --> 01:21:24,400\n(وارانسی) and they refused to get any\nlaundry done because they saw people doing\n\n1614\n01:21:24,400 --> 01:21:26,740\nlaundry on the Ganges river.\n\n1615\n01:21:26,740 --> 01:21:29,070\nAnd I thought okay they are probably exaggerating.\n\n1616\n01:21:29,070 --> 01:21:30,830\nThat doesn't actually happen.\n\n1617\n01:21:30,830 --> 01:21:38,200\nBut now we're out here and we're seeing hotel\nbed sheets and hotel towels being washed by\n\n1618\n01:21:38,200 --> 01:21:41,780\nhand in the river and I have to say I'm kind\nof horrified.\n\n1619\n01:21:41,780 --> 01:21:59,870\nI probably will not be handing in any laundry\nwhile I'm here.\n\n1620\n01:21:59,870 --> 01:22:03,580\nJust a bit further downstream we came to Manikarnika\nGhat (मणिकर्णिका घाट),\n\n1621\n01:22:03,580 --> 01:22:06,520\nalso known as the Burning Ghat, where bodies\nare cremated.\n\n1622\n01:22:06,520 --> 01:22:10,910\nHindus believe that cremation on the banks\nof the Ganges River can break the cycle of\n\n1623\n01:22:10,910 --> 01:22:13,230\nreincarnation, which is why many choose to\ndie here.\n\n1624\n01:22:13,230 --> 01:22:17,751\nIf you decide to visit the Burning Ghat, be\naware that camera use is not allowed and you’ll\n\n1625\n01:22:17,751 --> 01:22:19,630\nhave to keep your distance.\n\n1626\n01:22:19,630 --> 01:22:24,270\nAs lively as the Ganges is by day, we also\nmade time to visit by night so we could watch\n\n1627\n01:22:24,270 --> 01:22:26,480\nthe Ganga Aarti ceremony.\n\n1628\n01:22:26,480 --> 01:22:30,340\nThis is a fire worship ceremony that takes\nplace at Dashashwamedh Ghat (दशाश्वमेध\n\n1629\n01:22:30,340 --> 01:22:34,540\nघाट), with lots of singing, chanting,\nburning candles and billowing incense.\n\n1630\n01:22:34,540 --> 01:22:38,770\nYou can watch the ceremony from the steps\nor aboard the boats for a small fee, but either\n\n1631\n01:22:38,770 --> 01:22:42,840\nway, you’ll want to arrive early to claim\na spot as it gets very busy.\n\n1632\n01:22:42,840 --> 01:22:46,740\nOkay so we made it down to the ghats.\n\n1633\n01:22:46,740 --> 01:22:48,030\nIt looks like the ceremony is about to begin.\n\n1634\n01:22:48,030 --> 01:22:50,830\nBut we got Sam's parents some seats up on\na balcony by the temple so they're going to\n\n1635\n01:22:50,830 --> 01:22:52,120\nget great views.\n\n1636\n01:22:52,120 --> 01:22:53,840\nThey're like VIP seats.\n\n1637\n01:22:53,840 --> 01:22:58,700\nWe paid 50 Rupees each.\n\n1638\n01:22:58,700 --> 01:23:12,380\n50 Rupees and we're going to run around and\nfilm like crazy.\n\n1639\n01:23:12,380 --> 01:23:21,050\nSo see you in a bit.\n\n1640\n01:23:21,050 --> 01:23:35,070\nSam are you dancing with them?\n\n1641\n01:23:35,070 --> 01:23:44,420\n(Singing and dance music)\n\n1642\n01:23:44,420 --> 01:23:49,640\nSo one of my favorite things to do here in\nVaranasi (वाराणसी) is just wander\n\n1643\n01:23:49,640 --> 01:23:54,250\naround like go exploring through the old town\nis just like a labyrinth, it is like a maze.\n\n1644\n01:23:54,250 --> 01:23:55,700\nThere is so much people watching.\n\n1645\n01:23:55,700 --> 01:23:57,470\nThere is a lot of animals, there is a lot\nof cows.\n\n1646\n01:23:57,470 --> 01:24:11,070\nThere is also a lot of opportunity to shop\nas well so I'm going to show you some of that.\n\n1647\n01:24:11,070 --> 01:24:15,460\nSo I don't know if you guys can hear this\nbut we're standing by the window here in our\n\n1648\n01:24:15,460 --> 01:24:18,810\nhotel room and the honking never ends.\n\n1649\n01:24:18,810 --> 01:24:19,810\nYou know what?\n\n1650\n01:24:19,810 --> 01:24:24,061\nI would love to just get uh a thing of popcorn\nand sit right down here because this is like\n\n1651\n01:24:24,061 --> 01:24:25,620\nthe best entertainment ever.\n\n1652\n01:24:25,620 --> 01:24:26,620\nOh my gosh.\n\n1653\n01:24:26,620 --> 01:24:27,620\nJust outside.\n\n1654\n01:24:27,620 --> 01:24:28,620\nIt is absolute madness.\n\n1655\n01:24:28,620 --> 01:24:29,690\nLike pan to this.\n\n1656\n01:24:29,690 --> 01:24:30,690\nShow what is going on.\n\n1657\n01:24:30,690 --> 01:24:33,940\nI feel like I'm slowly losing my mind.\n\n1658\n01:24:33,940 --> 01:24:36,110\nThere is honking from sun up to sun down.\n\n1659\n01:24:36,110 --> 01:24:37,250\nIt never ends.\n\n1660\n01:24:37,250 --> 01:24:42,340\nThis is probably one of the busiest like intersection\nroundabouts in the city because we're really\n\n1661\n01:24:42,340 --> 01:24:46,790\nclose to some of the main ghats and there\nis just a lot of all-kind-of-things happening\n\n1662\n01:24:46,790 --> 01:24:47,790\nhere.\n\n1663\n01:24:47,790 --> 01:24:50,370\nI mean you see cows, you see people, you see\nautorickshaws.\n\n1664\n01:24:50,370 --> 01:24:51,590\nYou see peddle rickshaws.\n\n1665\n01:24:51,590 --> 01:24:52,590\nThere is vehicles.\n\n1666\n01:24:52,590 --> 01:24:53,880\nIt is absolute madness.\n\n1667\n01:24:53,880 --> 01:24:56,900\nI'm going to go down on street level and capture\nsome of that for you.\n\n1668\n01:24:56,900 --> 01:25:02,260\nYeah, and Sam is going by himself because\nthere is no way I'm subjecting myself to that.\n\n1669\n01:25:02,260 --> 01:25:09,810\nIt is a solo mission.\n\n1670\n01:25:09,810 --> 01:25:14,660\nSolo mission.\n\n1671\n01:25:14,660 --> 01:25:17,080\nBye.\n\n1672\n01:25:17,080 --> 01:25:26,770\n(Street noises and honking)\n\n1673\n01:25:26,770 --> 01:25:36,460\nAh, no thank you.\n\n1674\n01:25:36,460 --> 01:25:40,250\nOh my gosh that cow is still there.\n\n1675\n01:25:40,250 --> 01:25:42,450\nThis is going to be the best timelapse ever.\n\n1676\n01:25:42,450 --> 01:25:46,460\nIt has just been eating from the same thing.\n\n1677\n01:25:46,460 --> 01:25:51,500\nYou seem friendly.\n\n1678\n01:25:51,500 --> 01:25:59,910\nDo you want little pets.\n\n1679\n01:25:59,910 --> 01:26:18,420\nI don't have food but I can give you little\npets.\n\n1680\n01:26:18,420 --> 01:26:21,780\nHello cow.\n\n1681\n01:26:21,780 --> 01:26:25,150\nHello cow.\n\n1682\n01:26:25,150 --> 01:26:26,830\nHello.\n\n1683\n01:26:26,830 --> 01:26:30,690\nLastly, it wouldn’t have been a proper trip\nto Varanasi (वाराणसी) without\n\n1684\n01:26:30,690 --> 01:26:33,610\ntaking a boat ride down the Ganges River.\n\n1685\n01:26:33,610 --> 01:26:37,380\nWe were up before the crack of dawn to meet\nour boatman, and our early morning wake up\n\n1686\n01:26:37,380 --> 01:26:45,780\ncall was rewarded with one of the best sunrises\nwe saw in India.\n\n1687\n01:26:45,780 --> 01:26:46,900\nSo confession time.\n\n1688\n01:26:46,900 --> 01:26:51,150\nWe were the only two willing to wake up this\nearly and get out on a boat.\n\n1689\n01:26:51,150 --> 01:26:54,500\nSo I think we deserve a few brownie points\nfor that.\n\n1690\n01:26:54,500 --> 01:26:55,500\nYeah.\n\n1691\n01:26:55,500 --> 01:26:56,500\nHuh?\n\n1692\n01:26:56,500 --> 01:26:57,500\nMaybe even a Snickers bar.\n\n1693\n01:26:57,500 --> 01:26:58,500\nMaybe a Snickers bar.\n\n1694\n01:26:58,500 --> 01:27:01,340\nWe bought a whole bunch of Snickers bars to\ntake on the train later today.\n\n1695\n01:27:01,340 --> 01:27:04,520\nSo yeah, we definitely deserve this but it\nis pretty special moment.\n\n1696\n01:27:04,520 --> 01:27:08,860\nLike never in my wildest dreams would I think\nyou know the two of us would be out here in\n\n1697\n01:27:08,860 --> 01:27:12,640\nIndia out on the ghats in Varanasi (وارانسی)\nbut yet here we are.\n\n1698\n01:27:12,640 --> 01:27:13,880\nIt is pretty awesome huh?\n\n1699\n01:27:13,880 --> 01:27:17,050\nIt is really neat no matter what time of day\nyou come down here.\n\n1700\n01:27:17,050 --> 01:27:23,040\nThere is always something going on and you\nknow you come down at peak times you'll see\n\n1701\n01:27:23,040 --> 01:27:24,180\na festival.\n\n1702\n01:27:24,180 --> 01:27:25,180\nYeah.\n\n1703\n01:27:25,180 --> 01:27:27,610\nOr early in the morning or late at night.\n\n1704\n01:27:27,610 --> 01:27:28,610\nYeah, exactly.\n\n1705\n01:27:28,610 --> 01:27:32,450\nAnd we've been exploring at all times of day\nso this has been really cool and we're just\n\n1706\n01:27:32,450 --> 01:27:33,720\nkind of wrapping things up here.\n\n1707\n01:27:33,720 --> 01:27:35,900\nWe've got a train to catch to Kolkata later\ntoday.\n\n1708\n01:27:35,900 --> 01:27:39,380\nSo yeah, our last time here at the ghats.\n\n1709\n01:27:39,380 --> 01:27:43,000\nYeah it is I'm going to be a little sad to\nleave them actually.\n\n1710\n01:27:43,000 --> 01:27:45,330\nI know it has been a great experience.\n\n1711\n01:27:45,330 --> 01:27:47,950\nAnd it has been really cool uh traveling with\nyou guys too.\n\n1712\n01:27:47,950 --> 01:27:49,010\nYeah, well it is always special traveling\nwith you two.\n\n1713\n01:27:49,010 --> 01:27:51,430\nI know that.\n\n1714\n01:27:51,430 --> 01:27:58,293\nAh, it is like having two personal guides\nalong at the same time.\n\n1715\n01:27:58,293 --> 01:27:59,293\nHaha.\n\n1716\n01:27:59,293 --> 01:28:04,880\nWith a lot of knowledge.\n\n1717\n01:28:04,880 --> 01:28:24,890\nSo we're wrapping things up here in Varanasi\n(वाराणसी) at the train station.\n\n1718\n01:28:24,890 --> 01:28:29,170\nWe've done all of our train travel in India\nby trains so it is kind of appropriate that\n\n1719\n01:28:29,170 --> 01:28:31,310\nour very last journey to Calcutta is by train.\n\n1720\n01:28:31,310 --> 01:28:38,450\nSo yeah, we're just our train has been delayed\nby four hours so we've just been waiting a\n\n1721\n01:28:38,450 --> 01:29:02,230\nreally long time and now we're getting ready\nto board.\n\n1722\n01:29:02,230 --> 01:29:14,120\nHopefully it is coming soon.\n\n1723\n01:29:14,120 --> 01:29:16,850\nWell good morning from Kolkata.\n\n1724\n01:29:16,850 --> 01:29:19,670\nWe have made it to our final destination in\nIndia.\n\n1725\n01:29:19,670 --> 01:29:20,670\nFinal stop.\n\n1726\n01:29:20,670 --> 01:29:21,860\nWe're kind of all dropping like flies.\n\n1727\n01:29:21,860 --> 01:29:22,860\nOh my goodness.\n\n1728\n01:29:22,860 --> 01:29:23,860\nMy Mom is really sick.\n\n1729\n01:29:23,860 --> 01:29:24,860\nYes.\n\n1730\n01:29:24,860 --> 01:29:25,860\nYou've been really sick for a few days.\n\n1731\n01:29:25,860 --> 01:29:26,860\nLuckily I've been okay.\n\n1732\n01:29:26,860 --> 01:29:27,860\nSam's okay.\n\n1733\n01:29:27,860 --> 01:29:31,870\nI got sick about five days ago and I've been\nokay the past few days.\n\n1734\n01:29:31,870 --> 01:29:34,290\nMy Dad is kind of got a bit of a cold.\n\n1735\n01:29:34,290 --> 01:29:35,310\nHe's so-so.\n\n1736\n01:29:35,310 --> 01:29:39,620\nSo we're kind of just all barely hanging in\nthere.\n\n1737\n01:29:39,620 --> 01:29:45,860\nSo I went missing halfway through the Varanasi\nvlog so Sam continued on without me.\n\n1738\n01:29:45,860 --> 01:29:51,480\nI spent our last day in Varanasi just puking\nmy guts out and I'm slowly on the mend but\n\n1739\n01:29:51,480 --> 01:29:54,210\nI'm still not well enough to go sightseeing\ntoday.\n\n1740\n01:29:54,210 --> 01:29:57,330\nSo Sam is going to show you around Calcutta\nwith his Dad.\n\n1741\n01:29:57,330 --> 01:29:58,330\nYep.\n\n1742\n01:29:58,330 --> 01:29:59,330\nWhich should be a fun adventure.\n\n1743\n01:29:59,330 --> 01:30:00,820\nAnd he's actually knocking on the door right\nnow.\n\n1744\n01:30:00,820 --> 01:30:02,750\nSo I'll let him in.\n\n1745\n01:30:02,750 --> 01:30:07,650\nSo time to go sightseeing with Sam and George.\n\n1746\n01:30:07,650 --> 01:30:09,480\nWe didn’t venture too far on our first day.\n\n1747\n01:30:09,480 --> 01:30:14,390\nOur hotel was located in Colootola just east\nof the maidan, so we mostly wandered the park\n\n1748\n01:30:14,390 --> 01:30:19,830\non foot and watched a bit of cricket, before\nheading down to Victoria Memorial.\n\n1749\n01:30:19,830 --> 01:30:24,730\nSo the one thing you'll notice if you're touring\naround Kolkata just on foot is just how popular\n\n1750\n01:30:24,730 --> 01:30:26,390\ncricket is here in this city.\n\n1751\n01:30:26,390 --> 01:30:31,050\nIt is just everywhere you go, anytime there\nis a park or an open space you'll see a bunch\n\n1752\n01:30:31,050 --> 01:30:32,489\nof men playing cricket.\n\n1753\n01:30:32,489 --> 01:30:37,020\nSo next up we're visiting Victoria Memorial\nHall and to visit the garden it is like the\n\n1754\n01:30:37,020 --> 01:30:40,060\ncost of a cup of chai on a train in India.\n\n1755\n01:30:40,060 --> 01:30:41,060\nIt is only 10 Rupees.\n\n1756\n01:30:41,060 --> 01:30:42,220\nSo yeah, it is really to go in.\n\n1757\n01:30:42,220 --> 01:30:46,820\nIf you want to go visit the museum it is 200\nbut we're uh a little tired today so we're\n\n1758\n01:30:46,820 --> 01:30:50,220\njust going to walk around the premises and\ntake some shots.\n\n1759\n01:30:50,220 --> 01:30:55,540\nThe Victoria Memorial was built to commemorate\nQueen Victoria after her passing, and it officially\n\n1760\n01:30:55,540 --> 01:30:57,670\nopened in 1921.\n\n1761\n01:30:57,670 --> 01:31:02,040\nInside they have a collection of Indian paintings\nand Western paintings, as well as rare photographs,\n\n1762\n01:31:02,040 --> 01:31:06,130\nold manuscripts and coin collections.\n\n1763\n01:31:06,130 --> 01:31:08,650\nSo just a short outing this morning.\n\n1764\n01:31:08,650 --> 01:31:11,010\nYeah, we just uh got tired by the heat and\nhumidity didn't we?\n\n1765\n01:31:11,010 --> 01:31:13,710\nIt is really hot.\n\n1766\n01:31:13,710 --> 01:31:14,710\nThe humidity.\n\n1767\n01:31:14,710 --> 01:31:15,710\nIt was killer today.\n\n1768\n01:31:15,710 --> 01:31:20,940\nIt was a lot worse than what we've been used\nto so it just drained us.\n\n1769\n01:31:20,940 --> 01:31:22,382\nI think it is like low 30s.\n\n1770\n01:31:22,382 --> 01:31:24,450\nSorry low to mid 30s so yeah we're just going\nto head back.\n\n1771\n01:31:24,450 --> 01:31:28,160\nWe're going to get some lunch and then maybe\nthis afternoon we'll explore a bit more.\n\n1772\n01:31:28,160 --> 01:31:41,810\nMaybe by rickshaw.\n\n1773\n01:31:41,810 --> 01:31:55,300\nYep.\n\n1774\n01:31:55,300 --> 01:31:56,300\nI am back.\n\n1775\n01:31:56,300 --> 01:31:59,100\nI feel like I'm rejoining the vlog towards\nthe end.\n\n1776\n01:31:59,100 --> 01:32:00,950\nBut I'm finally feeling well enough.\n\n1777\n01:32:00,950 --> 01:32:05,450\nI don't sound amazing but I'm not puking so\nbonus points.\n\n1778\n01:32:05,450 --> 01:32:08,860\nAnyways today is our last day in Kolkata.\n\n1779\n01:32:08,860 --> 01:32:11,670\nWe just said goodbye to Sam's parents this\nmorning.\n\n1780\n01:32:11,670 --> 01:32:13,300\nWe're flying out tomorrow.\n\n1781\n01:32:13,300 --> 01:32:15,230\nSo we're going to do some sightseeing.\n\n1782\n01:32:15,230 --> 01:32:20,090\nIt is almost sunset time so we're thinking\nof doing a rickshaw tour around part of the\n\n1783\n01:32:20,090 --> 01:32:21,090\ncity.\n\n1784\n01:32:21,090 --> 01:32:24,800\nAnd uh ooh in our room this is the mystery.\n\n1785\n01:32:24,800 --> 01:32:28,400\nWe saw a creature scuttling across the floor.\n\n1786\n01:32:28,400 --> 01:32:32,770\nAnd we haven't been able to figure out if\nit is a gecko or a mouse.\n\n1787\n01:32:32,770 --> 01:32:34,590\nWe have two pieces of evidence.\n\n1788\n01:32:34,590 --> 01:32:39,090\nWe saw geckos in Sam's parents room and they\nwere like crawling on the walls but then I\n\n1789\n01:32:39,090 --> 01:32:42,890\nalso found mouse droppings underneath my pillow.\n\n1790\n01:32:42,890 --> 01:32:45,170\nSo it could be either of the two creatures.\n\n1791\n01:32:45,170 --> 01:32:47,489\nSam is not impressed in the background.\n\n1792\n01:32:47,489 --> 01:32:48,960\nHe's like Rrrr.\n\n1793\n01:32:48,960 --> 01:32:53,380\nI'm hoping it is a gecko because I'm personally\nafraid of mice.\n\n1794\n01:32:53,380 --> 01:32:54,640\nHe's hoping it is a gecko.\n\n1795\n01:32:54,640 --> 01:32:55,640\nIf I find.\n\n1796\n01:32:55,640 --> 01:32:58,830\nIf I found a mouse I think I'm going to freak\nout.\n\n1797\n01:32:58,830 --> 01:33:01,350\nYeah, so I think I'm going to be packing the\nbags.\n\n1798\n01:33:01,350 --> 01:33:06,400\nUm tonight and just shaking everything out\nand make sure we're not taking a mouse back\n\n1799\n01:33:06,400 --> 01:33:09,000\nhome to Canada because that wouldn't be good.\n\n1800\n01:33:09,000 --> 01:33:12,920\nBut anyways let's go sightsee around Kolkata.\n\n1801\n01:33:12,920 --> 01:33:18,980\nWith only two of us remaining, we went out\nfor a little walk around our neighbourhood.\n\n1802\n01:33:18,980 --> 01:33:23,590\nWe found some street art, took photos of the\niconic yellow cabs, watched a game of cricket\n\n1803\n01:33:23,590 --> 01:33:26,710\non the street, and then befriended a sweet\ndog along the way.\n\n1804\n01:33:26,710 --> 01:33:27,710\nPup.\n\n1805\n01:33:27,710 --> 01:33:28,710\nOf course you're sweet.\n\n1806\n01:33:28,710 --> 01:33:31,469\nEvery dog is sweet here.\n\n1807\n01:33:31,469 --> 01:33:37,890\nYes, I'm just looking for food.\n\n1808\n01:33:37,890 --> 01:33:42,170\nJust looking for treats.\n\n1809\n01:33:42,170 --> 01:33:43,250\nOooh.\n\n1810\n01:33:43,250 --> 01:33:46,460\nLook at you.\n\n1811\n01:33:46,460 --> 01:33:50,739\nYou have nice eyes.\n\n1812\n01:33:50,739 --> 01:33:52,880\n(Street noises)\n\n1813\n01:33:52,880 --> 01:33:57,600\nWho thinks Sam should get one of the outfits\nright behind him.\n\n1814\n01:33:57,600 --> 01:33:58,610\nYes.\n\n1815\n01:33:58,610 --> 01:33:59,620\nNo.\n\n1816\n01:33:59,620 --> 01:34:03,370\nI would vote for the Aladdin pants.\n\n1817\n01:34:03,370 --> 01:34:09,820\nThe Gold Aladdin pants.\n\n1818\n01:34:09,820 --> 01:34:13,050\nBurgundy shirt.\n\n1819\n01:34:13,050 --> 01:34:16,280\nOh yeah.\n\n1820\n01:34:16,280 --> 01:34:20,870\nSo visiting the Sir Stuart Hogg Market was\na bit of a bust.\n\n1821\n01:34:20,870 --> 01:34:26,480\nWe were basically surrounded by a group of\npeople who just wanted to sell us stuff and\n\n1822\n01:34:26,480 --> 01:34:28,120\ntake us to their shops.\n\n1823\n01:34:28,120 --> 01:34:31,890\nAnd I mean you do get hassled quite a bit\nin India but it is usually just like one or\n\n1824\n01:34:31,890 --> 01:34:34,020\ntwo people trailing along.\n\n1825\n01:34:34,020 --> 01:34:36,970\nNot like being encircled by men.\n\n1826\n01:34:36,970 --> 01:34:41,600\nSo I think we're going to ditch the market\nand wander on foot.\n\n1827\n01:34:41,600 --> 01:34:43,530\nSo forget shopping.\n\n1828\n01:34:43,530 --> 01:34:44,739\nWe had enough of that.\n\n1829\n01:34:44,739 --> 01:34:45,900\nChange of plans.\n\n1830\n01:34:45,900 --> 01:34:49,250\nSo now we're going to try and get some well\nmaybe the best views in our neighborhood.\n\n1831\n01:34:49,250 --> 01:34:52,272\nWe found a rooftop bar that is on the 9th\nfloor.\n\n1832\n01:34:52,272 --> 01:34:53,590\nYeah, I think it is called Blue and Beyond.\n\n1833\n01:34:53,590 --> 01:34:54,590\nAnd this is awesome.\n\n1834\n01:34:54,590 --> 01:35:01,290\nIt is 5:20 right now and sun sets at five\nforty so I think we're coming at just the\n\n1835\n01:35:01,290 --> 01:35:02,290\nright time.\n\n1836\n01:35:02,290 --> 01:35:03,290\nPerfect timing.\n\n1837\n01:35:03,290 --> 01:35:04,290\nPerfect timing.\n\n1838\n01:35:04,290 --> 01:35:06,050\nWell this is a fancy hotel.\n\n1839\n01:35:06,050 --> 01:35:10,220\nI bet they don't have any mice here like in\nour hotel.\n\n1840\n01:35:10,220 --> 01:35:13,190\nWe clearly should have stayed at the Lindsay.\n\n1841\n01:35:13,190 --> 01:35:24,480\nNow let's go to the bar.\n\n1842\n01:35:24,480 --> 01:35:26,760\nSo it is a bit overcast.\n\n1843\n01:35:26,760 --> 01:35:28,810\nWe didn't get a magical sunset.\n\n1844\n01:35:28,810 --> 01:35:30,200\nBut we did get food.\n\n1845\n01:35:30,200 --> 01:35:32,320\nIt is pretty good.\n\n1846\n01:35:32,320 --> 01:35:39,739\nWe have a meze platter with pita, hummus,\nbabaganoush and falafel.\n\n1847\n01:35:39,739 --> 01:35:43,430\nIced tea and Sam is already digging in.\n\n1848\n01:35:43,430 --> 01:35:48,400\nIt was quite overcast in Kolkata that day\nso we didn’t get a great sunset, but it\n\n1849\n01:35:48,400 --> 01:35:52,330\nwas still a nice spot to cool off with a drink\nand see the city from a different vantage\n\n1850\n01:35:52,330 --> 01:35:53,900\npoint.\n\n1851\n01:35:53,900 --> 01:35:56,300\nOkay so we're doing a pulled rickshaw tour.\n\n1852\n01:35:56,300 --> 01:35:58,500\nAnd you're already on.\n\n1853\n01:35:58,500 --> 01:36:00,699\nHow do you feel?\n\n1854\n01:36:00,699 --> 01:36:03,130\nCheck this out.\n\n1855\n01:36:03,130 --> 01:36:04,800\nWow.\n\n1856\n01:36:04,800 --> 01:36:08,150\n(Street sounds)\n\n1857\n01:36:08,150 --> 01:36:15,790\nWe are doing a tour by pull rickshaw because\napparently these are typical of Kolkata.\n\n1858\n01:36:15,790 --> 01:36:16,790\nYep.\n\n1859\n01:36:16,790 --> 01:36:18,710\nAnd Sam was very adamant about it.\n\n1860\n01:36:18,710 --> 01:36:21,070\nThis was the one thing he wanted to do.\n\n1861\n01:36:21,070 --> 01:36:25,239\nAnd I feel pretty bad because we're these\ntwo plump foreigners.\n\n1862\n01:36:25,239 --> 01:36:32,260\nYeah, we're a bit of a heavy load but I mean\nI have a lot of respect for these drivers.\n\n1863\n01:36:32,260 --> 01:36:34,870\nThey work hard to earn a living.\n\n1864\n01:36:34,870 --> 01:36:35,870\nYeah.\n\n1865\n01:36:35,870 --> 01:36:39,010\nAnd we're definitely paying tourist prices\nand we're also going to give him a tip.\n\n1866\n01:36:39,010 --> 01:36:40,199\nA really big tip.\n\n1867\n01:36:40,199 --> 01:36:44,060\nSo I feel bad but I guess this is what you\ndo in Kolkata.\n\n1868\n01:36:44,060 --> 01:36:46,640\nAlright guys that is a wrap from Kolkata.\n\n1869\n01:36:46,640 --> 01:36:49,520\nWe are all packed up and ready to go.\n\n1870\n01:36:49,520 --> 01:36:53,920\nSo yeah that is basically the end of our journey\nin India and what a journey it was.\n\n1871\n01:36:53,920 --> 01:36:56,180\nOh my gosh like yeah.\n\n1872\n01:36:56,180 --> 01:36:57,300\nIt has been a crazy month.\n\n1873\n01:36:57,300 --> 01:37:02,280\nIt has been a rollercoaster ride of highs\nand lows but see you next time.\n\n1874\n01:37:02,280 --> 01:37:03,280\nTata.\n\n1875\n01:37:03,280 --> 01:37:04,280\nBye.\n\n1876\n01:37:04,280 --> 01:37:07,469\nWe hope you enjoyed our India travel guide\nand that it gave you a good idea of attractions\n\n1877\n01:37:07,469 --> 01:37:09,280\nand things to do on your own trip.\n\n1878\n01:37:09,280 --> 01:37:13,590\nFew countries can offer the diversity of chaos\nand enchantment quite like India and for those\n\n1879\n01:37:13,590 --> 01:37:17,020\nseeking an adventure of a lifetime we highly\nsuggest you visit India.\n\n1880\n01:37:17,020 --> 01:37:21,550\nIf you have any other tips or suggestions\nfor travelers journeying to India please feel\n\n1881\n01:37:21,550 --> 01:37:23,800\nfree to leave those in the comment section\nbelow.\n\n1882\n01:37:23,800 --> 01:37:25,690\nWishing you happy travels and until next time!\n\n", "original_filename": "20180818 - Ultimate India Travel GuideΓÇ»≡ƒç«≡ƒç│ΓÇ»∩╜£ 3ΓÇæWeek DelhiΓÇætoΓÇæKolkata Itinerary, Trains, Food & Top 7 Cities.en.srt", "missing_transcript": false} {"id": "b046ea0eb9ec7641", "content_hash": "c755df8134b099643d76e82158ec945b9ccb5f52", "video_id": "Ygssix9kW-A", "url": "https://www.youtube.com/watch?v=Ygssix9kW-A", "position": 10, "published_at": "2018-05-08T16:00:04Z", "video_date": "2018-05-08", "title": "Antigua Travel Video (Cinematic B-Roll)", "youtube_title": "Antigua Travel Video (Cinematic B-Roll)", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 11255, "tags": "antigua,antigua travel,antigua travel video,antigua travel guide,antigua and barbuda,antigua and barbuda travel,antigua and barbuda travel video,antigua 2018,antigua travel diary,antigua b-roll,antigua and barbuda 2018,antigua cinematic,antigua sailing week,antigua beaches,devil's bridge antigua,shirley heights antigua,antigua cooking,devil's bridge,antigua travel cinematic,antigua food,antigua rum,travel,video,travel video,cinematic,caribbean,b-roll", "tags_list": ["antigua", "antigua travel", "antigua travel video", "antigua travel guide", "antigua and barbuda", "antigua and barbuda travel", "antigua and barbuda travel video", "antigua 2018", "antigua travel diary", "antigua b-roll", "antigua and barbuda 2018", "antigua cinematic", "antigua sailing week", "antigua beaches", "devil's bridge antigua", "shirley heights antigua", "antigua cooking", "devil's bridge", "antigua travel cinematic", "antigua food", "antigua rum", "travel", "video", "travel video", "cinematic", "caribbean", "b-roll"], "text": "Antigua Travel Video (Cinematic B-Roll) Music by Birocratic", "text_with_breaks": "Antigua Travel Video (Cinematic\nB-Roll) Music by Birocratic", "srt": "1\n00:00:06,299 --> 00:00:15,200\nAntigua Travel Video (Cinematic\nB-Roll) Music by Birocratic\n\n", "original_filename": "20180508 - Antigua Travel Video (Cinematic B-Roll).en.srt", "missing_transcript": false} {"id": "b3884bdd1773f815", "content_hash": "36c1b65d4af0c23747e21bd0cf6b1c4f593438cb", "video_id": "T5LB8BjFxUw", "url": "https://www.youtube.com/watch?v=T5LB8BjFxUw", "position": 11, "published_at": "2018-01-01T08:30:04Z", "video_date": "2018-01-01", "title": "Brazilian Food Tour 🇧🇷 | 12 Must‑Try Dishes in Rio and São Paulo – Churrasco, Feijoada, Brigadeiro", "youtube_title": "Brazilian Food Tour 🇧🇷 | 12 Must‑Try Dishes in Rio and São Paulo – Churrasco, Feijoada, Brigadeiro", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 230927, "tags": "brazilian food,brazil food guide,brazil food,brazilian cuisine,brasil food,cuisine of brazil,cuisine of brasil,what to eat in brazil,food of brazil,sao paulo food,brazil food compilation,food of brasil,rio food,brazilian,food guide,rio de janeiro food,brazil,food compilation,sao paulo restaurants,sao paulo eats,são paulo eats,são paulo food,rio eats,rio de janeiro eats,brazilian restaurant,rio de janeiro restaurants,food,travel,brasil,eats,video", "tags_list": ["brazilian food", "brazil food guide", "brazil food", "brazilian cuisine", "brasil food", "cuisine of brazil", "cuisine of brasil", "what to eat in brazil", "food of brazil", "sao paulo food", "brazil food compilation", "food of brasil", "rio food", "brazilian", "food guide", "rio de janeiro food", "brazil", "food compilation", "sao paulo restaurants", "sao paulo eats", "são paulo eats", "são paulo food", "rio eats", "rio de janeiro eats", "brazilian restaurant", "rio de janeiro restaurants", "food", "travel", "brasil", "eats", "video"], "text": "So good morning from Sao Paulo. We had a bit of a late night last night singing Karaoke with friends. But it is our last day in the city so we need to go out and sightseeing. So we're starting off the morning with a traditional breakfast. So if you have a look down here we've just ordered coffee. Coffee with milk. Pretty simple. I've also got my Pão de queijo. And that is a big one! And that is a massive one. So this is the cheese bread made with the manioc flower. Yes, and here comes the other part. This is the bread that has been cooked in butter, right? It's like the toast. Okay, so can you tell us how pão na chapa is made? So basically the keep it really simple here in Brasil which is kind of cool. It's just your bread, cooked on a pan with butter. It is really simple but it looks really tasty. Yeah. But it is so nice and buttery and like the bread is flaky. It is like a French bread. They must put a lot of butter on there. Yeah, that's really nice. But you know what I do wish they had a bit of jam. Like this bread with a bit of strawberry jam would just be magic. You know what I would put cream cheese on mine. Cream cheese? With a dollop of strawberry jam on top. Oh. Now that is the winning combo. Oh, look at that. It is so cheesy inside. This is amazing. Because you know what we've been going to a place called Case de Pão de queijo. And over there you get like these tiny little balls that are just like bite sized. But this is like a proper gigantic. The is the grand daddy of them all. That is bigger than our hand. Yeah, and see if you can get the texture of this. Just look at that. It is so cheesy. Oh. How is that? That is good. Perfecto? That is authentic. Yeah. It is like really chewy because of all the cheese in there. Nice and starchy. It is good stuff. This is what I'm going to miss when we leave today. Pão de queijo. Alright, time to try the coffee. Wow. It is really sweet isn't it. Really really sweet. There is a pile of sugar added. I like it. I'm loving the coffee. I like it too. I usually have my coffee black but this is a nice jolt of energy in the morning. It tastes more like a dessert coffee. And now this is completely unrelated to breakfast but you saw cocada. I saw the cocada and this is like our favorite coconut slash snack slash dessert and it is basically just coconut and whole bunch of sugar and maybe a little bit of milk. Look at this thing of beauty. It's like a coconut bar. Oh man, that is so good. This has nothing to do with breakfast but I'm already eating sweets for breakfast. Why not? You just couldn't resist it. It's your last day in Sao Paulo. You may as well enjoy it. I'm doing whatever I want. So we just paid the bill and Sam is over the moon because that was amazing value. Such cheap food. It was 16.25 Reals which is like less than $5 dollars. All of that food and I got an extra coffee. I mean we had three coffees, we had the two basically the two pastries, the two breads and then we had the cocado. So that is amazing. I'm full, I'm ready to go. I'm on a sugar high. Let's get the day started. Woo hoo! Let's go. Yeah. Hahaha. So it is our very first lunch here in Rio de Janeiro so we thought let's go for the classic grill. We are eating at a Churrascaria. And I'm probably making that sound a little bit more Spanish than Portuguese but basically it is a grill house and you just eat steaks and meats. And the waiters are going to be coming around to the table with like these giant rotisserie sticks and they just basically slice the meat on to your plate. So pretty cool, we're paying a fixed few. A flat rate and that also gives us access to a salad bar and we get sides. And free non-alcoholic drinks. So we're going to be eating lots of food today basically. Sounds good to me. So aside from the salad bar and all of the meat you can get here we are also able to choose a few sides. So we can try. What are we going to pick? Good question. How about fried manioc flour? Yeah. Do you want a bit of that? I'm up for anything. And you like fried bananas? Yes. So let's go for some of that. Okay, so first up the salads. Yeah, take a look at my plate. And you'll see that I've got a whole bunch of different assorted salads. A lot of them have mango which is really exciting. Some of them have cheese. I see some it looks like quinoa, brown rice. So super healthy and I'm trying not to load up on to much of those because the star of the meal will be arriving soon and that is the shaved meat. What did you just get served? So the meat has already arrived and I think we're starting with chicken. So let's take a look at this one. And I can tell already that this has been a sweet glaze or something over top of it. That looks so good. I can smell. It smells a bit like honey. The aromas. If only we had smell-o-vision. If only we had smell-o-vision. Sorry guys. You're missing out here. Future technology. Wow. Wow. Wow. Super tender meat. Yeah. And it has been, it kind of has a honey glaze coating over top of it. It seems a little bit marinated. I tried it too. It is so good. And you also got sausage on your plate. Little bit of chorizo. Super tasty. Wanna go for that? Yeah, why not? Cut us a piece. A mini chorizo. Look at that. Nice and pink. Mmmmm. He's in heaven. Wow. That's almost as good as the Argentinian stuff. Ho ho. Almost. So I think this is quite clever. At the table they leave these little cards and basically you can flip it if you're full and you no longer want any meat. You just show the red side and then if you do want more meat you show the green side. And you just leave it like that and the waiter comes around and he just keeps bringing you different cuts. So we are nowhere close to tapping out yet. We just started. This has just begun. Alright, time to try the meat. The star of the meal. Oh, that is good. Yeah? Yeah. It is really tender. Nice and tender and also really salty. You can tell they've added a lot of salt but not a lot of other seasonings or anything else. It is very simple. Very simple. They're keeping it salty, nicely cooked too. It is a little bit pink in the middle. That is cool. That way the flavor of the meat can really shine through. Exactly. And let's talk about our sides that have arrived. We have our fried plantain which you are a huge fan of. And we also the farofa which is the fried manioc flour. So do you want to try that for the first time? Yeah, so you just bite into it? Is that how you eat it? Well, try not to choke on it. I think you're supposed to mix it in with like your rice or your beans. On its own it is probably not that spectacular. Yeah, it definitely needs to be added to something. Yeah. Yeah. Look at that golden plantain. I know, I'm so excited to try this. I really got hooked on these when we were in the Peruvian jungle nearby Iquitos. And so to have it again here in Brazil is a real treat. Yeah. And actually fried banana or fried plantain is a popular dessert in Asia so we ate it quite a bit over there as well. And this is awesome. This is the way I like it. Really really sweet. Really ripe and it is almost a bit syrupy on the outside. It is wonderful. Hahahaha. They have come around with meat probably five or six times. Give us a status update. How are you feeling? Status update is I'm feeling very satisfied in terms of the taste and man am I ever getting stuffed. I think I've hit my quota. It is time to flip over to the red card. Is this Picanha? Si. Okay, Sam get one. Si. Ah, obrigado. So this one is Picanha. So let's just dig in to that. Oh my gosh, I already said I was full and the food just keeps coming. It is amazing though. It is too good not to eat it. That is so juicy inside. Wow, look at that. Look how red that is. Woah! Oh, that is the best one yet. Yeah, best cut so far? Oh yeah. Alright guys try the Picanha when it comes around. And the filet mignon. There it is. Because we don't get enough meat. Major meat sweats happening right now? I swear by the time I'm done this. This will probably be the last meal of the day. And I'm thinking I made need to fast tomorrow. This is getting to the very advanced stages of a pig out. So I believe that is a meal you're going to remember for a long time. Yes, wouldn't you say? Very long time. Yeah, it was like fantastic. The quality of the meat was so good. And the service was so attentive. They kept checking up on us to see if we had enough meat, to see if we had enough of our mains and also the salad bar was really cool. There is a lot of really inventive salads so this overall was like just an absolute fantastic meal. And let's talk about the price now. And the price was also really reasonable. So it came to 79 Reals. So you're looking at just roughly over 20 US dollars. I think 22 US dollars for that meal and that included all of the meat, all of the salad and drinks as well. So really good meal. I mean that was the equivalent, I probably ate the equivalent of four meals just here now. So it is time for a rest. I'm just beyond stuffed. And here is a tip. Have a small breakfast. Yeah. If you're planning to come here. Or even skip it. Look at that. So we just arrived in Sao Paulo's Municipal Market. It is lunchtime. We were starving and we saw that they have these amazing Mortadella sandwiches. Have a look at this. This is a monster. As I was approaching the table Sam was like 'Wow'. You know what, I haven't seen a sandwich that big since we've had it from Katz's in New York City. Do you remember the pastrami sandwiches we had there? Amazing! And this place is called Hocca bar. I think I'm pronouncing that right in Portuguese. Hocca. Hocha? So yeah, there is a huge line here, the place is packed and we've ordered the sandwich that is called Bellissimo. If you have a look here it is thick amounts of Mortadella, some melted cheddar cheese and also sun-dried tomatoes in there. And like a fluffy white bun. Like French bread. Ah, you know what. Let's dig in. That's going to be hard to bite in to. Alright, time to tackle this. Okay, so let's try to dip it into this spicy pepper sauce. Like this is so gooey and greasy. Oh, look at the cheese! Look at the cheese. Wow! Crazy. So good. Yeah? So, good. Also their sauce is quite spicy. A lot spicier than I was expecting. So I'm like burning in my throat. Your tongue is on fire. It is just so juicy, I know I keep saying this but look at that. It's like oozing juice and grease and it is just the bread is sopping it all up. My gosh. One more bite and then I'll share. Are you ready for this? I'm ready. So I'm going to try a little bit of the sauce too. Oh, big bite. Big bite. Hahahaha. I got more sauce on the side of my mouth than I did inside of my mouth. But how is the sandwich? But you're right. Delicious. Like just such massive amounts of meat. Yeah. Like I said the only other place that I've had this much meat has been in Katz's in New York and Schwartz's in Montreal. So now we've found a third place in the world that serves meat like this. Yeah. Incredible. Here in Sao Paulo. Have another bite. And you are right. That sauce is ridiculously spicy. I'm going one without the sauce this time. Oh man. That is so good. Yeah. I don't know if you can see this but like there is juice dripping down from this meat. Yes. Yes, there is. Look at this. There. That's awesome. That's one heck of a sandwich. Well, as usual we took care of that. How are you feeling? That was a greasy feast for the ages. I am feeling stuffed. One sandwich is totally enough for two people. Yeah, if you can fish the whole sandwich you're either ridiculously hungry or you're a bit of a pig to be honest. Alright, and price wise this was just under nine dollars. Yeah, nine dollars. So I'd say pretty good value. About 30 something Reals. So yeah, really good value and bring a friend. Bring a friend. That is the number one tip. So it has been pouring rain in Rio de Janeiro ever since we got here and we haven't been able to do a whole lot of sightseeing out in the city. Today we have come to Confeitaria Colombo and this place is considered one of the ten most beautiful cafes in the whole world. And if you just take a look around me it is kind of like a French Belapox style with Art Nouveau. They have these huge mirrors that came all of the way from Belgium and it just feels like you've traveled back in time here. Also, they've had a lot of really distinguished guests. Like Kings, Queens, Presidents. Yeah. So I feel pretty special sitting here. Queen Elizabeth has come here and apparently almost all of the Brazilian presidents have frequented at some point in time. A popular spot. Indeed. So what? Mint. You chose mint? I chose mint. I'm all about the green tea. That is perfect because we're having so much chocolate the mint will go very well with that. Need to digest it. Just melt it. So this video is going to be all about a popular Brazilian dessert known as Brigadeiro. And this is the classic form right here. So I was asking our waiter about it and he basically said it is milk and chocolate kind of like cooked over a very very low heat and then you let it cool down and harden. And then you basically scoop it up with a spoon, make it into little balls and then you roll it in chocolate sprinkles. You can see over here. So that looks super decadent to me. So friends this is for chocolate lovers. Oh, yes. So I'm going to dig right in. Oh, look at that. It is almost like a thick fudge. Like I don't know if you can see the detail here. How I pulled it out but it is so so thick. Man. Mmmmm. Wow. Decadent? Oh my gosh. It's almost like peanut butter, like that same texture, but it is all chocolate. I can see why they give you very small amounts of it. Because it just like you really need to chew it slowly and savor it. It is so good. Is it really sweet too? Hahahaha. It is good stuff. So it is now Sam's turn to have his first bite of Brigadeiro. Yes, and I am so excited to try this. Like I've hardly had any kind of Brazilian food in my life before, so everything that we're eating is new in these food videos is completely new. And yeah, like I mean it is even heavy in the fork. Yeah, it is so thick. I know. Wow. What do you think? You're right it is thick like peanut butter. It is almost thick in the same sense almost a little bit like fudge too. Yeah. And it is extremely decadent. It is so rich and chocolate-y and creamy. Like it is amazing. Like we're going to have so much fun eating all three of these different things. So aside from the chocolate one we also ordered a Brigadeiro made out of coffee. So this looks a little bit different. Yeah, so I've already cut it up here and it has a totally different consistency. The chocolate one is a bit more like kind of like peanut butter like a spread. Yeah, it is smoother. Yeah but this one hear is crumbly. Ooh. Let's have a taste of that. Yeah. Oh. Wow. The coffee flavor doesn't hit you until you've been chewing it for a few bites. Yeah. Wow. It is like so potent. So flavorful. Yeah and I also noticed that it has shredded coconut on the exterior. Yeah, it does. That looks pretty good. Like the other one it is really dense and really filling. Yeah. Like these balls look small but I'm sure that if you finish a whole one you're going to be pretty stuffed afterwards. So do you have a preference - chocolate or coffee - which is better? No, I don't have a preference. I like them equally. What I want to do is alternate between the two of them. One bite of each. That is the plan. So aside from ordering Brigadeiro we also got Brigadeiro cake. So if you take a look here this is kind of like a chocolate cake with three layers. That is three layers of cake right there. And we've got the Brigadeiro cream kind of spread in between. And the chocolate sprinkles on the side. Can't forget the sprinkles. Mmmmmm. Wow. That is like a very fluffy yet moist chocolate cake. And the Brigadeiro spread is also a lot creamier. It is not so thick. So yeah, that is a really nice combination. So like pretty much best chocolate cake ever? Yeah. You can't go wrong with this. Hahahaha. Mmmmm. Look at that thing of beauty. Yeah. Seriously. Look at that. So I would say we're leaving this place beyond satisfied. We couldn't even finish the chocolate cake. I know. Defeated by the chocolate cake. hahahaha. Yeah. So let's talk about price point for this meal. It was actually pretty good, right? Yeah. Good value. It came to 46 Reals which is about roughly 13 US dollars. So yeah, that was decent. We got three desserts. Three different desserts and we also got tea as well. Tea for two. So not bad at all. So definitely recommend coming here. I mean you're going to come here for the decor and the awesome environment but you're going to leave really satisfied by the taste of the desserts as well too. So our time in Rio de Janeiro is winding down. Like today is literally our last night in the city. But there is still one more food we wanted to try and that is Pao de qeijo. Voila! So of course we had to go to Casa do Pão de queijo. And that means the house of the cheese bread. And over there they've specialize in these little bread cheese balls and they are amazing. I used to eat these as a kid when I used to visit family and they are so so good. This is like my favorite Brazilian snack. I know, they are super tasty and you can find them almost everywhere. I mean this is embarrassing to admit but we've even had them at McDonald's here. McDonald's for breakfast. You can get coffee and Pão de queijo. So let's just dig right in. I'm going to grab one of these. So I have to admit these are best when they are like fresh out of the oven. And we've had these in our apartment for a few hours now. So they're not warm anymore but they are still a little bit gooey inside. I mean it is getting kind of dark here so I don't know if you can see that but it is like really cheesy and ooey and gooey and just oh so good. Mmmmm. Mmmmhhhmmm. So the key ingredient for these Pão de queijo is the casava flour. That is what makes it sticky inside. And then of course the cheese too. Oh. Mmmm. Aren't they so good? Oh man. I could just eat like them by the 10's. Yeah. And you know what? If you want to make these back at home you can actually pick up a bag at the supermarket of the powder and you mix it yourself. We have to do that. Definitely. So Sam is washing the Pão de queijo down with Guarana. And what is Guarana? It is like the most popular soft drink here in Brazil. Yeah. It kind of tastes a little bit like ginger ale. Not as much bite as ginger ale but it is a little bit sweeter. That is the best way I can describe it. Yeah. And apparently it comes from the maple family so I think that is the reason we enjoy it so much being Canadian. There you go. Alright and we've got a massive one over here. Yes. So aside from specializing in cheese bread you can also get sweet ones. And this one is filled with doce de leite. I know I'm butchering it every time. My Portuguese is awful. But this is like the dulce de leche filling. And if you can have a look at the bottom of the bread there is a little hole and that is where they've filled it with that ooey gooey caramel. So what do you think, should I bite into it? Yeah but don't take too much because you know what I want a lot of that too. That is my biggest concern here is that I'm not going to be left with much. Mmmmmm. Look at that. Can you see the filling. Oh yeah. There it is. Squeeze it some more. Squeeze it around a bit. Oh, wow. It is just seeping out from the side. So how is it? It is really good. Obviously it doesn't taste like cheese but it is still made with the casava flour so it has still kind of got that like chewy starchy consistency. So this is your dessert after you have the cheese ones right? Look at that. Look at that. Oh, don't you dare have anymore without me. Half and half. Half and half. Urgh. This is so good. Here you go before it is gone. And this is kind of a random item totally unrelated to bread but Sam saw it at the store. I saw it while we were checking out paying for the bill. And you know what I've never had a bananada. I'm guessing it is some kind of a banana candy. Oh wow. That is really thick. Look at that. It is coated in something. Wait. I've had this before. Have you. Yeah. Mmmmm. Oh, super sweet. Yeah. It is like condensed banana. Yeah, it is like it reminds me kind of like a burnt banana with sugar. Yeah. And like turned into a candy. Oh man. It is delicious. It kind of reminds me of the plantain we were having up north in the jungle. Except this is even more like candy than that. Wow. Mmmmm. Tasty. Mmmmm. Good. So bye bye cheese bread. It is all gone. All gone. So these exact ones here cost 12 Reals and I think the dessert one with doce de leite and bananada brought it up to 20 Reals. So you're talking about that is probably like six or seven US dollars at most. So not bad. For some of the best bread you'll ever try. Yes and we're both quite full after that so you can turn it into a snack slash meal. And you know what you've got some little crumbs on your mouth. Hahaha. So today's lunch video is going to be all about black beans. We are at a place that specializes in Feijoada. And that is kind of like a black bean stew. So everything we're going to be trying here from the appetizers to the mains is going to have black beans in some component. And this is something that you really find a lot in Brazilian cuisine so looking forward to sampling that. So for the appetizer here we have a Feijoada soup. So basically a black bean soup that you drink out of a cup. Never tried this before. It is kind of an exciting moment. Beans! Beans are exciting. Oh, wow. Yeah, is it a warm soup or a cold soup? How is it served? It is warm. It is not like pipping hot but it is warm. It is really thick. And it is very salty and flavorful. I quite like it to be honest. Is it just beans or does it have any chunks of meat? Um, no I think it is just beans. Just beans. We're drinking beans guys. So the food is here and we have a nice selection. Just have a look. Lots of different pots and things happening. So I'm just going to serve myself. Wow, that is a lot of food. Yeah, so we're going to start with a base of white rice that I just spilled all over the table. But white rice is one of those things that is never missing at the table when you're in a Brazilian home. And on top of that I'm going to put my Feijão which is the black beans. Black beans on its own. Oh, that looks good. And in the next one here you have the Feijoada which is the black beans and the meat. So this is like a bean and meat stew. It has different cuts and it is a mix of pork and beef. So I'll grab some sausage. Let's start with that. That looks good. Oh, there is more over here. So I'm going to grab some manioc. I think that is the English name for it. Some greens. And then over here we have - what is this one? Oh, okay so the powder is farofa which is kind of like a manioc flower. So you want to be careful with this because it is really easy to choke on it. You know what I think that is the one I tried on its own and I didn't enjoy it that much. But I think it is going to be pretty good with beans. It is very dry. Um, yeah and this apparently is fried pork skin. I think that is what I understood, so. It looks like a puffed cracker. It does. I've never tried fried pork skin. I'm not sure I'm going to like it but let's get started shall we. So you're getting a little bit of everything there. A little bit of everything. I almost feel like I should be eating this with a spoon. I feel like it is going to be messy. Mmmmm. That is quite good. I like that. Like the ingredients themselves are very simple. I mean rice and beans are super easy to make and super cheap. So yeah, and I kind of like it with the ferofa on top because it gives it kind of like a nutty flavor and it adds a bit of texture to it. So yeah, pleasantly surprised. It has been a while since I ate this so I'm enjoying it. Familiar flavor. So it is now Sam's turn. Time to dig in. Yeah, time to try it for the first time. So I've got the meat here, I've got the beans and I'm going to make sure I get a bit of the rice too. Time to try that Feijoada. That was a big piece of meat. Yeah. It's good. It's good. It is very salty and it does have a lot of flavors considering that it is just a bean dish. Yeah. I mean it is really high quality beans. A lot better than most of the types of beans I would eat back home in Canada for example. More flavorful. But yeah, it is simple food and it is tasty. I can see why it is popular here. We should also mention that we kind of tried to play it safe with the meat in our Feijoada because on the menu we saw they had like pig ears and pig feet and intestines and just different cuts. We could have gone all out but we played it safe today. Yeah, we were like um. We have a flight tomorrow. Maybe just beef and sausage will do. So that looks like a nice cut of beef there. Yeah. Let's try that. Nice and pink. That is really good. That kind of tastes like a roast beef. Yeah. I like that a lot. Okay, so now it is time for the fried pork skin. Going in for the fried pork skin. And it looks really crunchy. Oh, wow. Look at that. I mean I got it all over my fingers. Mmmmm. So if no one had told you this was pork skin what would you think it is? I've had something similar to this that was a prawn cracker. Okay. You know what it is quite tasty. It's very salty it is almost like a eating a potato chip. Almost. Yeah, it is good. Let's get a closer look at it. Let's see the texture. It is kind of hard to see. There we go. Oh. Not bad. What do you got over there? Okay, so now I'm trying something that is called manioc. And it kind of looks like a golden potato but the texture is more like a root. Like it is more quite fibrous. Is it kind of like yucca? Similar to yucca. Yeah. It is like really starchy. Is that good? It is nice. Yeah. It goes nice with the beans. With the bean sauce. The feijao. Okay so this right here is Brazil's national dish. So what can you tell us Sam? Yes but it did originate from Portugal. And what is really cool is you can find variations of this dish in former Portuguese colonies such as Macau and Goa, India. Yes. Mozambique. So travel around and try out the variations. Yeah, it feijoada around the world. Dessert has arrived. Dessert is here. Well, Sam is going to love this. So this one is Doce de leite and I'm probably butchering the name but that is Portuguese for dulce de leche. There it is. Oh wow. Mmmmmm. It is so nice to just eat it on its own. Like it is great on ice cream and bananas and cakes but even on its own. Like just on the spoon works perfectly. And what are the other two? So this one, the dark one is made out of banana. So let's try that. I've never had this one before. Mmmmmm. Yeah, it is kind of like caramelized bananas. It almost tastes a bit like a jam. I think I'm going to like that one a lot. And this one, last but not least, this one I asked but he said the name in Portuguese really quickly and I couldn't understand it. Hahahaha. It's a mystery. Number three. If I had to guess, maybe pumpkin. I was going to say sweet potato. Okay. It could be one of the two. One of the two. Why don't you try and tell me. So time to try the mystery dessert. The mystery. What could it be? Pumpkin or sweet potato? That is the question. The million dollar question. You know what, I think I don't know if it is pumpkin or sweet potato but it definitely has cinnamon. It definitely has cinnamon. That is what I've been able to ascertain. Hahahaha. Detective skills. Foodie detective. Okay, so the meal has come to its conclusion. We have finished everything in front of us just about. That was a lot of food. It was. The dessert was like the knockout blow. Yeah. It was the uppercut. Ready for siesta? Yeah, basically. So what did you think of your first feijoada? Yeah, I actually really liked it. It is simple food. Simple ingredients but it is quite tasty. And it is filling too. I did like it. I would eat it again. I think it is also worth mentioning this is a dish that you can find everywhere from like budget eateries to like top notch restaurants. So if you want to try it you don't necessarily have to pay a lot for it. You can find this anywhere in Brazil. I mean, it is the national dish right? Yes, that is right. So try it anywhere and for whatever budget you have. Yeah.", "text_with_breaks": "So good morning from Sao Paulo.\n\nWe had a bit of a late night last night singing\nKaraoke with friends.\n\nBut it is our last day in the city so we need\nto go out and sightseeing.\n\nSo we're starting off the morning with a traditional\nbreakfast.\n\nSo if you have a look down here we've just\nordered coffee.\n\nCoffee with milk.\n\nPretty simple.\n\nI've also got my Pão de queijo.\n\nAnd that is a big one!\n\nAnd that is a massive one.\n\nSo this is the cheese bread made with the\nmanioc flower.\n\nYes, and here comes the other part.\n\nThis is the bread that has been cooked in\nbutter, right?\n\nIt's like the toast.\n\nOkay, so can you tell us how pão na chapa\nis made?\n\nSo basically the keep it really simple here\nin Brasil which is kind of cool.\n\nIt's just your bread, cooked on a pan with\nbutter.\n\nIt is really simple but it looks really tasty.\n\nYeah.\n\nBut it is so nice and buttery and like the\nbread is flaky.\n\nIt is like a French bread.\n\nThey must put a lot of butter on there.\n\nYeah, that's really nice.\n\nBut you know what I do wish they had a bit\nof jam.\n\nLike this bread with a bit of strawberry jam\nwould just be magic.\n\nYou know what I would put cream cheese on\nmine.\n\nCream cheese?\n\nWith a dollop of strawberry jam on top.\n\nOh.\n\nNow that is the winning combo.\n\nOh, look at that.\n\nIt is so cheesy inside.\n\nThis is amazing.\n\nBecause you know what we've been going to\na place called Case de Pão de queijo.\n\nAnd over there you get like these tiny little\nballs that are just like bite sized.\n\nBut this is like a proper gigantic.\n\nThe is the grand daddy of them all.\n\nThat is bigger than our hand.\n\nYeah, and see if you can get the texture of\nthis.\n\nJust look at that.\n\nIt is so cheesy.\n\nOh.\n\nHow is that?\n\nThat is good.\n\nPerfecto?\n\nThat is authentic.\n\nYeah.\n\nIt is like really chewy because of all the\ncheese in there.\n\nNice and starchy.\n\nIt is good stuff.\n\nThis is what I'm going to miss when we leave\ntoday.\n\nPão de queijo.\n\nAlright, time to try the coffee.\n\nWow.\n\nIt is really sweet isn't it.\n\nReally really sweet.\n\nThere is a pile of sugar added.\n\nI like it.\n\nI'm loving the coffee.\n\nI like it too.\n\nI usually have my coffee black but this is\na nice jolt of energy in the morning.\n\nIt tastes more like a dessert coffee.\n\nAnd now this is completely unrelated to breakfast\nbut you saw cocada.\n\nI saw the cocada and this is like our favorite\ncoconut slash snack slash dessert and it is\n\nbasically just coconut and whole bunch of\nsugar and maybe a little bit of milk.\n\nLook at this thing of beauty.\n\nIt's like a coconut bar.\n\nOh man, that is so good.\n\nThis has nothing to do with breakfast but\nI'm already eating sweets for breakfast.\n\nWhy not?\n\nYou just couldn't resist it.\n\nIt's your last day in Sao Paulo.\n\nYou may as well enjoy it.\n\nI'm doing whatever I want.\n\nSo we just paid the bill and Sam is over the\nmoon because that was amazing value.\n\nSuch cheap food.\n\nIt was 16.25 Reals which is like less than\n$5 dollars.\n\nAll of that food and I got an extra coffee.\n\nI mean we had three coffees, we had the two\nbasically the two pastries, the two breads\n\nand then we had the cocado.\n\nSo that is amazing.\n\nI'm full, I'm ready to go.\n\nI'm on a sugar high.\n\nLet's get the day started.\n\nWoo hoo!\n\nLet's go.\n\nYeah.\n\nHahaha.\n\nSo it is our very first lunch here in Rio\nde Janeiro so we thought let's go for the\n\nclassic grill.\n\nWe are eating at a Churrascaria.\n\nAnd I'm probably making that sound a little\nbit more Spanish than Portuguese but basically\n\nit is a grill house and you just eat steaks\nand meats.\n\nAnd the waiters are going to be coming around\nto the table with like these giant rotisserie\n\nsticks and they just basically slice the meat\non to your plate.\n\nSo pretty cool, we're paying a fixed few.\n\nA flat rate and that also gives us access\nto a salad bar and we get sides.\n\nAnd free non-alcoholic drinks.\n\nSo we're going to be eating lots of food today\nbasically.\n\nSounds good to me.\n\nSo aside from the salad bar and all of the\nmeat you can get here we are also able to\n\nchoose a few sides.\n\nSo we can try.\n\nWhat are we going to pick?\n\nGood question.\n\nHow about fried manioc flour?\n\nYeah.\n\nDo you want a bit of that?\n\nI'm up for anything.\n\nAnd you like fried bananas?\n\nYes.\n\nSo let's go for some of that.\n\nOkay, so first up the salads.\n\nYeah, take a look at my plate.\n\nAnd you'll see that I've got a whole bunch\nof different assorted salads.\n\nA lot of them have mango which is really exciting.\n\nSome of them have cheese.\n\nI see some it looks like quinoa, brown rice.\n\nSo super healthy and I'm trying not to load\nup on to much of those because the star of\n\nthe meal will be arriving soon and that is\nthe shaved meat.\n\nWhat did you just get served?\n\nSo the meat has already arrived and I think\nwe're starting with chicken.\n\nSo let's take a look at this one.\n\nAnd I can tell already that this has been\na sweet glaze or something over top of it.\n\nThat looks so good.\n\nI can smell.\n\nIt smells a bit like honey.\n\nThe aromas.\n\nIf only we had smell-o-vision.\n\nIf only we had smell-o-vision.\n\nSorry guys.\n\nYou're missing out here.\n\nFuture technology.\n\nWow.\n\nWow.\n\nWow.\n\nSuper tender meat.\n\nYeah.\n\nAnd it has been, it kind of has a honey glaze\ncoating over top of it.\n\nIt seems a little bit marinated.\n\nI tried it too.\n\nIt is so good.\n\nAnd you also got sausage on your plate.\n\nLittle bit of chorizo.\n\nSuper tasty.\n\nWanna go for that?\n\nYeah, why not?\n\nCut us a piece.\n\nA mini chorizo.\n\nLook at that.\n\nNice and pink.\n\nMmmmm.\n\nHe's in heaven.\n\nWow.\n\nThat's almost as good as the Argentinian stuff.\n\nHo ho.\n\nAlmost.\n\nSo I think this is quite clever.\n\nAt the table they leave these little cards\nand basically you can flip it if you're full\n\nand you no longer want any meat.\n\nYou just show the red side and then if you\ndo want more meat you show the green side.\n\nAnd you just leave it like that and the waiter\ncomes around and he just keeps bringing you\n\ndifferent cuts.\n\nSo we are nowhere close to tapping out yet.\n\nWe just started.\n\nThis has just begun.\n\nAlright, time to try the meat.\n\nThe star of the meal.\n\nOh, that is good.\n\nYeah?\n\nYeah.\n\nIt is really tender.\n\nNice and tender and also really salty.\n\nYou can tell they've added a lot of salt but\nnot a lot of other seasonings or anything\n\nelse.\n\nIt is very simple.\n\nVery simple.\n\nThey're keeping it salty, nicely cooked too.\n\nIt is a little bit pink in the middle.\n\nThat is cool.\n\nThat way the flavor of the meat can really\nshine through.\n\nExactly.\n\nAnd let's talk about our sides that have arrived.\n\nWe have our fried plantain which you are a\nhuge fan of.\n\nAnd we also the farofa which is the fried\nmanioc flour.\n\nSo do you want to try that for the first time?\n\nYeah, so you just bite into it?\n\nIs that how you eat it?\n\nWell, try not to choke on it.\n\nI think you're supposed to mix it in with\nlike your rice or your beans.\n\nOn its own it is probably not that spectacular.\n\nYeah, it definitely needs to be added to something.\n\nYeah.\n\nYeah.\n\nLook at that golden plantain.\n\nI know, I'm so excited to try this.\n\nI really got hooked on these when we were\nin the Peruvian jungle nearby Iquitos.\n\nAnd so to have it again here in Brazil is\na real treat.\n\nYeah.\n\nAnd actually fried banana or fried plantain\nis a popular dessert in Asia so we ate it\n\nquite a bit over there as well.\n\nAnd this is awesome.\n\nThis is the way I like it.\n\nReally really sweet.\n\nReally ripe and it is almost a bit syrupy\non the outside.\n\nIt is wonderful.\n\nHahahaha.\n\nThey have come around with meat probably five\nor six times.\n\nGive us a status update.\n\nHow are you feeling?\n\nStatus update is I'm feeling very satisfied\nin terms of the taste and man am I ever getting\n\nstuffed.\n\nI think I've hit my quota.\n\nIt is time to flip over to the red card.\n\nIs this Picanha?\n\nSi.\n\nOkay, Sam get one.\n\nSi.\n\nAh, obrigado.\n\nSo this one is Picanha.\n\nSo let's just dig in to that.\n\nOh my gosh, I already said I was full and\nthe food just keeps coming.\n\nIt is amazing though.\n\nIt is too good not to eat it.\n\nThat is so juicy inside.\n\nWow, look at that.\n\nLook how red that is.\n\nWoah!\n\nOh, that is the best one yet.\n\nYeah, best cut so far?\n\nOh yeah.\n\nAlright guys try the Picanha when it comes\naround.\n\nAnd the filet mignon.\n\nThere it is.\n\nBecause we don't get enough meat.\n\nMajor meat sweats happening right now?\n\nI swear by the time I'm done this.\n\nThis will probably be the last meal of the\nday.\n\nAnd I'm thinking I made need to fast tomorrow.\n\nThis is getting to the very advanced stages\nof a pig out.\n\nSo I believe that is a meal you're going to\nremember for a long time.\n\nYes, wouldn't you say?\n\nVery long time.\n\nYeah, it was like fantastic.\n\nThe quality of the meat was so good.\n\nAnd the service was so attentive.\n\nThey kept checking up on us to see if we had\nenough meat, to see if we had enough of our\n\nmains and also the salad bar was really cool.\n\nThere is a lot of really inventive salads\nso this overall was like just an absolute\n\nfantastic meal.\n\nAnd let's talk about the price now.\n\nAnd the price was also really reasonable.\n\nSo it came to 79 Reals.\n\nSo you're looking at just roughly over 20\nUS dollars.\n\nI think 22 US dollars for that meal and that\nincluded all of the meat, all of the salad\n\nand drinks as well.\n\nSo really good meal.\n\nI mean that was the equivalent, I probably\nate the equivalent of four meals just here\n\nnow.\n\nSo it is time for a rest.\n\nI'm just beyond stuffed.\n\nAnd here is a tip.\n\nHave a small breakfast.\n\nYeah.\n\nIf you're planning to come here.\n\nOr even skip it.\n\nLook at that.\n\nSo we just arrived in Sao Paulo's Municipal\nMarket.\n\nIt is lunchtime.\n\nWe were starving and we saw that they have\nthese amazing Mortadella sandwiches.\n\nHave a look at this.\n\nThis is a monster.\n\nAs I was approaching the table Sam was like\n'Wow'.\n\nYou know what, I haven't seen a sandwich that\nbig since we've had it from Katz's in New\n\nYork City.\n\nDo you remember the pastrami sandwiches we\nhad there?\n\nAmazing!\n\nAnd this place is called Hocca bar.\n\nI think I'm pronouncing that right in Portuguese.\n\nHocca.\n\nHocha?\n\nSo yeah, there is a huge line here, the place\nis packed and we've ordered the sandwich that\n\nis called Bellissimo.\n\nIf you have a look here it is thick amounts\nof Mortadella, some melted cheddar cheese\n\nand also sun-dried tomatoes in there.\n\nAnd like a fluffy white bun.\n\nLike French bread.\n\nAh, you know what.\n\nLet's dig in.\n\nThat's going to be hard to bite in to.\n\nAlright, time to tackle this.\n\nOkay, so let's try to dip it into this spicy\npepper sauce.\n\nLike this is so gooey and greasy.\n\nOh, look at the cheese!\n\nLook at the cheese.\n\nWow!\n\nCrazy.\n\nSo good.\n\nYeah?\n\nSo, good.\n\nAlso their sauce is quite spicy.\n\nA lot spicier than I was expecting.\n\nSo I'm like burning in my throat.\n\nYour tongue is on fire.\n\nIt is just so juicy, I know I keep saying\nthis but look at that.\n\nIt's like oozing juice and grease and it is\njust the bread is sopping it all up.\n\nMy gosh.\n\nOne more bite and then I'll share.\n\nAre you ready for this?\n\nI'm ready.\n\nSo I'm going to try a little bit of the sauce\ntoo.\n\nOh, big bite.\n\nBig bite.\n\nHahahaha.\n\nI got more sauce on the side of my mouth than\nI did inside of my mouth.\n\nBut how is the sandwich?\n\nBut you're right.\n\nDelicious.\n\nLike just such massive amounts of meat.\n\nYeah.\n\nLike I said the only other place that I've\nhad this much meat has been in Katz's in New\n\nYork and Schwartz's in Montreal.\n\nSo now we've found a third place in the world\nthat serves meat like this.\n\nYeah.\n\nIncredible.\n\nHere in Sao Paulo.\n\nHave another bite.\n\nAnd you are right.\n\nThat sauce is ridiculously spicy.\n\nI'm going one without the sauce this time.\n\nOh man.\n\nThat is so good.\n\nYeah.\n\nI don't know if you can see this but like\nthere is juice dripping down from this meat.\n\nYes.\n\nYes, there is.\n\nLook at this.\n\nThere.\n\nThat's awesome.\n\nThat's one heck of a sandwich.\n\nWell, as usual we took care of that.\n\nHow are you feeling?\n\nThat was a greasy feast for the ages.\n\nI am feeling stuffed.\n\nOne sandwich is totally enough for two people.\n\nYeah, if you can fish the whole sandwich you're\neither ridiculously hungry or you're a bit\n\nof a pig to be honest.\n\nAlright, and price wise this was just under\nnine dollars.\n\nYeah, nine dollars.\n\nSo I'd say pretty good value.\n\nAbout 30 something Reals.\n\nSo yeah, really good value and bring a friend.\n\nBring a friend.\n\nThat is the number one tip.\n\nSo it has been pouring rain in Rio de Janeiro\never since we got here and we haven't been\n\nable to do a whole lot of sightseeing out\nin the city.\n\nToday we have come to Confeitaria Colombo\nand this place is considered one of the ten\n\nmost beautiful cafes in the whole world.\n\nAnd if you just take a look around me it is\nkind of like a French Belapox style with Art\n\nNouveau.\n\nThey have these huge mirrors that came all\nof the way from Belgium and it just feels\n\nlike you've traveled back in time here.\n\nAlso, they've had a lot of really distinguished\nguests.\n\nLike Kings, Queens, Presidents.\n\nYeah.\n\nSo I feel pretty special sitting here.\n\nQueen Elizabeth has come here and apparently\nalmost all of the Brazilian presidents have\n\nfrequented at some point in time.\n\nA popular spot.\n\nIndeed.\n\nSo what?\n\nMint.\n\nYou chose mint?\n\nI chose mint.\n\nI'm all about the green tea.\n\nThat is perfect because we're having so much\nchocolate the mint will go very well with\n\nthat.\n\nNeed to digest it.\n\nJust melt it.\n\nSo this video is going to be all about a popular\nBrazilian dessert known as Brigadeiro.\n\nAnd \n\nthis is \n\nthe classic form right here.\n\nSo I was asking our waiter about it and he\nbasically said it is milk and chocolate kind\n\nof like cooked over a very very low heat and\nthen you let it cool down and harden.\n\nAnd then you basically scoop it up with a\nspoon, make it into little balls and then\n\nyou roll it in chocolate sprinkles.\n\nYou can see over here.\n\nSo that looks super decadent to me.\n\nSo friends this is for chocolate lovers.\n\nOh, yes.\n\nSo I'm going to dig right in.\n\nOh, look at that.\n\nIt is almost like a thick fudge.\n\nLike I don't know if you can see the detail\nhere.\n\nHow I pulled it out but it is so so thick.\n\nMan.\n\nMmmmm.\n\nWow.\n\nDecadent?\n\nOh my gosh.\n\nIt's almost like peanut butter, like that\nsame texture, but it is all chocolate.\n\nI can see why they give you very small amounts\nof it.\n\nBecause it just like you really need to chew\nit slowly and savor it.\n\nIt is so good.\n\nIs it really sweet too?\n\nHahahaha.\n\nIt is good stuff.\n\nSo it is now Sam's turn to have his first\nbite of Brigadeiro.\n\nYes, and I am so excited to try this.\n\nLike I've hardly had any kind of Brazilian\nfood in my life before, so everything that\n\nwe're eating is new in these food videos is\ncompletely new.\n\nAnd yeah, like I mean it is even heavy in\nthe fork.\n\nYeah, it is so thick.\n\nI know.\n\nWow.\n\nWhat do you think?\n\nYou're right it is thick like peanut butter.\n\nIt is almost thick in the same sense almost\na little bit like fudge too.\n\nYeah.\n\nAnd it is extremely decadent.\n\nIt is so rich and chocolate-y and creamy.\n\nLike it is amazing.\n\nLike we're going to have so much fun eating\nall three of these different things.\n\nSo aside from the chocolate one we also ordered\na Brigadeiro made out of coffee.\n\nSo this looks a little bit different.\n\nYeah, so I've already cut it up here and it\nhas a totally different consistency.\n\nThe chocolate one is a bit more like kind\nof like peanut butter like a spread.\n\nYeah, it is smoother.\n\nYeah but this one hear is crumbly.\n\nOoh.\n\nLet's have a taste of that.\n\nYeah.\n\nOh.\n\nWow.\n\nThe coffee flavor doesn't hit you until you've\nbeen chewing it for a few bites.\n\nYeah.\n\nWow.\n\nIt is like so potent.\n\nSo flavorful.\n\nYeah and I also noticed that it has shredded\ncoconut on the exterior.\n\nYeah, it does.\n\nThat looks pretty good.\n\nLike the other one it is really dense and\nreally filling.\n\nYeah.\n\nLike these balls look small but I'm sure that\nif you finish a whole one you're going to\n\nbe pretty stuffed afterwards.\n\nSo do you have a preference - chocolate or\ncoffee - which is better?\n\nNo, I don't have a preference.\n\nI like them equally.\n\nWhat I want to do is alternate between the\ntwo of them.\n\nOne bite of each.\n\nThat is the plan.\n\nSo aside from ordering Brigadeiro we also\ngot Brigadeiro cake.\n\nSo if you take a look here this is kind of\nlike a chocolate cake with three layers.\n\nThat is three layers of cake right there.\n\nAnd we've got the Brigadeiro cream kind of\nspread in between.\n\nAnd the chocolate sprinkles on the side.\n\nCan't forget the sprinkles.\n\nMmmmmm.\n\nWow.\n\nThat is like a very fluffy yet moist chocolate\ncake.\n\nAnd the Brigadeiro spread is also a lot creamier.\n\nIt is not so thick.\n\nSo yeah, that is a really nice combination.\n\nSo like pretty much best chocolate cake ever?\n\nYeah.\n\nYou can't go wrong with this.\n\nHahahaha.\n\nMmmmm.\n\nLook at that thing of beauty.\n\nYeah.\n\nSeriously.\n\nLook at that.\n\nSo I would say we're leaving this place beyond\nsatisfied.\n\nWe couldn't even finish the chocolate cake.\n\nI know.\n\nDefeated by the chocolate cake.\n\nhahahaha.\n\nYeah.\n\nSo let's talk about price point for this meal.\n\nIt was actually pretty good, right?\n\nYeah.\n\nGood value.\n\nIt came to 46 Reals which is about roughly\n13 US dollars.\n\nSo yeah, that was decent.\n\nWe got three desserts.\n\nThree different desserts and we also got tea\nas well.\n\nTea for two.\n\nSo not bad at all.\n\nSo definitely recommend coming here.\n\nI mean you're going to come here for the decor\nand the awesome environment but you're going\n\nto leave really satisfied by the taste of\nthe desserts as well too.\n\nSo our time in Rio de Janeiro is winding down.\n\nLike today is literally our last night in\nthe city.\n\nBut there is still one more food we wanted\nto try and that is Pao de qeijo.\n\nVoila!\n\nSo of course we had to go to Casa do Pão\nde queijo.\n\nAnd that means the house of the cheese bread.\n\nAnd over there they've specialize in these\nlittle bread cheese balls and they are amazing.\n\nI used to eat these as a kid when I used to\nvisit family and they are so so good.\n\nThis is like my favorite Brazilian snack.\n\nI know, they are super tasty and you can find\nthem almost everywhere.\n\nI mean this is embarrassing to admit but we've\neven had them at McDonald's here.\n\nMcDonald's for breakfast.\n\nYou can get coffee and Pão de queijo.\n\nSo let's just dig right in.\n\nI'm going to grab one of these.\n\nSo I have to admit these are best when they\nare like fresh out of the oven.\n\nAnd we've had these in our apartment for a\nfew hours now.\n\nSo they're not warm anymore but they are still\na little bit gooey inside.\n\nI mean it is getting kind of dark here so\nI don't know if you can see that but it is\n\nlike really cheesy and ooey and gooey and\njust oh so good.\n\nMmmmm.\n\nMmmmhhhmmm.\n\nSo the key ingredient for these Pão de queijo\nis the casava flour.\n\nThat is what makes it sticky inside.\n\nAnd then of course the cheese too.\n\nOh.\n\nMmmm.\n\nAren't they so good?\n\nOh man.\n\nI could just eat like them by the 10's.\n\nYeah.\n\nAnd you know what?\n\nIf you want to make these back at home you\ncan actually pick up a bag at the supermarket\n\nof the powder and you mix it yourself.\n\nWe have to do that.\n\nDefinitely.\n\nSo Sam is washing the Pão de queijo down\nwith Guarana.\n\nAnd what is Guarana?\n\nIt is like the most popular soft drink here\nin Brazil.\n\nYeah.\n\nIt kind of tastes a little bit like ginger\nale.\n\nNot as much bite as ginger ale but it is a\nlittle bit sweeter.\n\nThat is the best way I can describe it.\n\nYeah.\n\nAnd apparently it comes from the maple family\nso I think that is the reason we enjoy it\n\nso much being Canadian.\n\nThere you go.\n\nAlright and we've got a massive one over here.\n\nYes.\n\nSo aside from specializing in cheese bread\nyou can also get sweet ones.\n\nAnd this one is filled with doce de leite.\n\nI know I'm butchering it every time.\n\nMy Portuguese is awful.\n\nBut this is like the dulce de leche filling.\n\nAnd if you can have a look at the bottom of\nthe bread there is a little hole and that\n\nis where they've filled it with that ooey\ngooey caramel.\n\nSo what do you think, should I bite into it?\n\nYeah but don't take too much because you know\nwhat I want a lot of that too.\n\nThat is my biggest concern here is that I'm\nnot going to be left with much.\n\nMmmmmm.\n\nLook at that.\n\nCan you see the filling.\n\nOh yeah.\n\nThere it is.\n\nSqueeze it some more.\n\nSqueeze it around a bit.\n\nOh, wow.\n\nIt is just seeping out from the side.\n\nSo how is it?\n\nIt is really good.\n\nObviously it doesn't taste like cheese but\nit is still made with the casava flour so\n\nit has still kind of got that like chewy starchy\nconsistency.\n\nSo this is your dessert after you have the\ncheese ones right?\n\nLook at that.\n\nLook at that.\n\nOh, don't you dare have anymore without me.\n\nHalf and half.\n\nHalf and half.\n\nUrgh.\n\nThis is so good.\n\nHere you go before it is gone.\n\nAnd this is kind of a random item totally\nunrelated to bread but Sam saw it at the store.\n\nI saw it while we were checking out paying\nfor the bill.\n\nAnd you know what I've never had a bananada.\n\nI'm guessing it is some kind of a banana candy.\n\nOh wow.\n\nThat is really thick.\n\nLook at that.\n\nIt is coated in something.\n\nWait.\n\nI've had this before.\n\nHave you.\n\nYeah.\n\nMmmmm.\n\nOh, super sweet.\n\nYeah.\n\nIt is like condensed banana.\n\nYeah, it is like it reminds me kind of like\na burnt banana with sugar.\n\nYeah.\n\nAnd like turned into a candy.\n\nOh man.\n\nIt is delicious.\n\nIt kind of reminds me of the plantain we were\nhaving up north in the jungle.\n\nExcept this is even more like candy than that.\n\nWow.\n\nMmmmm.\n\nTasty.\n\nMmmmm.\n\nGood.\n\nSo bye bye cheese bread.\n\nIt is all gone.\n\nAll gone.\n\nSo these exact ones here cost 12 Reals and\nI think the dessert one with doce de leite\n\nand bananada brought it up to 20 Reals.\n\nSo you're talking about that is probably like\nsix or seven US dollars at most.\n\nSo not bad.\n\nFor some of the best bread you'll ever try.\n\nYes and we're both quite full after that so\nyou can turn it into a snack slash meal.\n\nAnd you know what you've got some little crumbs\non your mouth.\n\nHahaha.\n\nSo today's lunch video is going to be all\nabout black beans.\n\nWe are at a place that specializes in Feijoada.\n\nAnd that is kind of like a black bean stew.\n\nSo everything we're going to be trying here\nfrom the appetizers to the mains is going\n\nto have black beans in some component.\n\nAnd this is something that you really find\na lot in Brazilian cuisine so looking forward\n\nto sampling that.\n\nSo for the appetizer here we have a Feijoada\nsoup.\n\nSo basically a black bean soup that you drink\nout of a cup.\n\nNever tried this before.\n\nIt is kind of an exciting moment.\n\nBeans!\n\nBeans are exciting.\n\nOh, wow.\n\nYeah, is it a warm soup or a cold soup?\n\nHow is it served?\n\nIt is warm.\n\nIt is not like pipping hot but it is warm.\n\nIt is really thick.\n\nAnd it is very salty and flavorful.\n\nI quite like it to be honest.\n\nIs it just beans or does it have any chunks\nof meat?\n\nUm, no I think it is just beans.\n\nJust beans.\n\nWe're drinking beans guys.\n\nSo the food is here and we have a nice selection.\n\nJust have a look.\n\nLots of different pots and things happening.\n\nSo I'm just going to serve myself.\n\nWow, that is a lot of food.\n\nYeah, so we're going to start with a base\nof white rice that I just spilled all over\n\nthe table.\n\nBut white rice is one of those things that\nis never missing at the table when you're\n\nin a Brazilian home.\n\nAnd on top of that I'm going to put my Feijão\nwhich is the black beans.\n\nBlack beans on its own.\n\nOh, that looks good.\n\nAnd in the next one here you have the Feijoada\nwhich is the black beans and the meat.\n\nSo this is like a bean and meat stew.\n\nIt has different cuts and it is a mix of pork\nand beef.\n\nSo I'll grab some sausage.\n\nLet's start with that.\n\nThat looks good.\n\nOh, there is more over here.\n\nSo I'm going to grab some manioc.\n\nI think that is the English name for it.\n\nSome greens.\n\nAnd then over here we have - what is this\none?\n\nOh, okay so the powder is farofa which is\nkind of like a manioc flower.\n\nSo you want to be careful with this because\nit is really easy to choke on it.\n\nYou know what I think that is the one I tried\non its own and I didn't enjoy it that much.\n\nBut I think it is going to be pretty good\nwith beans.\n\nIt is very dry.\n\nUm, yeah and this apparently is fried pork\nskin.\n\nI think that is what I understood, so.\n\nIt looks like a puffed cracker.\n\nIt does.\n\nI've never tried fried pork skin.\n\nI'm not sure I'm going to like it but let's\nget started shall we.\n\nSo you're getting a little bit of everything\nthere.\n\nA little bit of everything.\n\nI almost feel like I should be eating this\nwith a spoon.\n\nI feel like it is going to be messy.\n\nMmmmm.\n\nThat is quite good.\n\nI like that.\n\nLike the ingredients themselves are very simple.\n\nI mean rice and beans are super easy to make\nand super cheap.\n\nSo yeah, and I kind of like it with the ferofa\non top because it gives it kind of like a\n\nnutty flavor and it adds a bit of texture\nto it.\n\nSo yeah, pleasantly surprised.\n\nIt has been a while since I ate this so I'm\nenjoying it.\n\nFamiliar flavor.\n\nSo it is now Sam's turn.\n\nTime to dig in.\n\nYeah, time to try it for the first time.\n\nSo I've got the meat here, I've got the beans\nand I'm going to make sure I get a bit of\n\nthe rice too.\n\nTime to try that Feijoada.\n\nThat was a big piece of meat.\n\nYeah.\n\nIt's good.\n\nIt's good.\n\nIt is very salty and it does have a lot of\nflavors considering that it is just a bean\n\ndish.\n\nYeah.\n\nI mean it is really high quality beans.\n\nA lot better than most of the types of beans\nI would eat back home in Canada for example.\n\nMore flavorful.\n\nBut yeah, it is simple food and it is tasty.\n\nI can see why it is popular here.\n\nWe should also mention that we kind of tried\nto play it safe with the meat in our Feijoada\n\nbecause on the menu we saw they had like pig\nears and pig feet and intestines and just\n\ndifferent cuts.\n\nWe could have gone all out but we played it\nsafe today.\n\nYeah, we were like um.\n\nWe have a flight tomorrow.\n\nMaybe just beef and sausage will do.\n\nSo that looks like a nice cut of beef there.\n\nYeah.\n\nLet's try that.\n\nNice and pink.\n\nThat is really good.\n\nThat kind of tastes like a roast beef.\n\nYeah.\n\nI like that a lot.\n\nOkay, so now it is time for the fried pork\nskin.\n\nGoing in for the fried pork skin.\n\nAnd it looks really crunchy.\n\nOh, wow.\n\nLook at that.\n\nI mean I got it all over my fingers.\n\nMmmmm.\n\nSo if no one had told you this was pork skin\nwhat would you think it is?\n\nI've had something similar to this that was\na prawn cracker.\n\nOkay.\n\nYou know what it is quite tasty.\n\nIt's very salty it is almost like a eating\na potato chip.\n\nAlmost.\n\nYeah, it is good.\n\nLet's get a closer look at it.\n\nLet's see the texture.\n\nIt is kind of hard to see.\n\nThere we go.\n\nOh.\n\nNot bad.\n\nWhat do you got over there?\n\nOkay, so now I'm trying something that is\ncalled manioc.\n\nAnd it kind of looks like a golden potato\nbut the texture is more like a root.\n\nLike it is more quite fibrous.\n\nIs it kind of like yucca?\n\nSimilar to yucca.\n\nYeah.\n\nIt is like really starchy.\n\nIs that good?\n\nIt is nice.\n\nYeah.\n\nIt goes nice with the beans.\n\nWith the bean sauce.\n\nThe feijao.\n\nOkay so this right here is Brazil's national\ndish.\n\nSo what can you tell us Sam?\n\nYes but it did originate from Portugal.\n\nAnd what is really cool is you can find variations\nof this dish in former Portuguese colonies\n\nsuch as Macau and Goa, India.\n\nYes.\n\nMozambique.\n\nSo travel around and try out the variations.\n\nYeah, it feijoada around the world.\n\nDessert has arrived.\n\nDessert is here.\n\nWell, Sam is going to love this.\n\nSo this one is Doce de leite and I'm probably\nbutchering the name but that is Portuguese\n\nfor dulce de leche.\n\nThere it is.\n\nOh wow.\n\nMmmmmm.\n\nIt is so nice to just eat it on its own.\n\nLike it is great on ice cream and bananas\nand cakes but even on its own.\n\nLike just on the spoon works perfectly.\n\nAnd what are the other two?\n\nSo this one, the dark one is made out of banana.\n\nSo let's try that.\n\nI've never had this one before.\n\nMmmmmm.\n\nYeah, it is kind of like caramelized bananas.\n\nIt almost tastes a bit like a jam.\n\nI think I'm going to like that one a lot.\n\nAnd this one, last but not least, this one\nI asked but he said the name in Portuguese\n\nreally quickly and I couldn't understand it.\n\nHahahaha.\n\nIt's a mystery.\n\nNumber three.\n\nIf I had to guess, maybe pumpkin.\n\nI was going to say sweet potato.\n\nOkay.\n\nIt could be one of the two.\n\nOne of the two.\n\nWhy don't you try and tell me.\n\nSo time to try the mystery dessert.\n\nThe mystery.\n\nWhat could it be?\n\nPumpkin or sweet potato?\n\nThat is the question.\n\nThe million dollar question.\n\nYou know what, I think I don't know if it\nis pumpkin or sweet potato but it definitely\n\nhas cinnamon.\n\nIt definitely has cinnamon.\n\nThat is what I've been able to ascertain.\n\nHahahaha.\n\nDetective skills.\n\nFoodie detective.\n\nOkay, so the meal has come to its conclusion.\n\nWe have finished everything in front of us\njust about.\n\nThat was a lot of food.\n\nIt was.\n\nThe dessert was like the knockout blow.\n\nYeah.\n\nIt was the uppercut.\n\nReady for siesta?\n\nYeah, basically.\n\nSo what did you think of your first feijoada?\n\nYeah, I actually really liked it.\n\nIt is simple food.\n\nSimple ingredients but it is quite tasty.\n\nAnd it is filling too.\n\nI did like it.\n\nI would eat it again.\n\nI think it is also worth mentioning this is\na dish that you can find everywhere from like\n\nbudget eateries to like top notch restaurants.\n\nSo if you want to try it you don't necessarily\nhave to pay a lot for it.\n\nYou can find this anywhere in Brazil.\n\nI mean, it is the national dish right?\n\nYes, that is right.\n\nSo try it anywhere and for whatever budget\nyou have.\n\nYeah.", "srt": "1\n00:00:01,530 --> 00:00:02,530\nSo good morning from Sao Paulo.\n\n2\n00:00:02,530 --> 00:00:05,729\nWe had a bit of a late night last night singing\nKaraoke with friends.\n\n3\n00:00:05,729 --> 00:00:09,380\nBut it is our last day in the city so we need\nto go out and sightseeing.\n\n4\n00:00:09,380 --> 00:00:10,650\nSo we're starting off the morning with a traditional\nbreakfast.\n\n5\n00:00:10,650 --> 00:00:11,650\nSo if you have a look down here we've just\nordered coffee.\n\n6\n00:00:11,650 --> 00:00:12,650\nCoffee with milk.\n\n7\n00:00:12,650 --> 00:00:13,650\nPretty simple.\n\n8\n00:00:13,650 --> 00:00:14,650\nI've also got my Pão de queijo.\n\n9\n00:00:14,650 --> 00:00:22,500\nAnd that is a big one!\n\n10\n00:00:22,500 --> 00:00:24,770\nAnd that is a massive one.\n\n11\n00:00:24,770 --> 00:00:29,552\nSo this is the cheese bread made with the\nmanioc flower.\n\n12\n00:00:29,552 --> 00:00:32,280\nYes, and here comes the other part.\n\n13\n00:00:32,280 --> 00:00:35,390\nThis is the bread that has been cooked in\nbutter, right?\n\n14\n00:00:35,390 --> 00:00:36,390\nIt's like the toast.\n\n15\n00:00:36,390 --> 00:00:40,210\nOkay, so can you tell us how pão na chapa\nis made?\n\n16\n00:00:40,210 --> 00:00:45,609\nSo basically the keep it really simple here\nin Brasil which is kind of cool.\n\n17\n00:00:45,609 --> 00:00:49,839\nIt's just your bread, cooked on a pan with\nbutter.\n\n18\n00:00:49,839 --> 00:00:51,980\nIt is really simple but it looks really tasty.\n\n19\n00:00:51,980 --> 00:00:52,980\nYeah.\n\n20\n00:00:52,980 --> 00:00:54,760\nBut it is so nice and buttery and like the\nbread is flaky.\n\n21\n00:00:54,760 --> 00:00:56,140\nIt is like a French bread.\n\n22\n00:00:56,140 --> 00:00:58,300\nThey must put a lot of butter on there.\n\n23\n00:00:58,300 --> 00:00:59,489\nYeah, that's really nice.\n\n24\n00:00:59,489 --> 00:01:02,600\nBut you know what I do wish they had a bit\nof jam.\n\n25\n00:01:02,600 --> 00:01:05,860\nLike this bread with a bit of strawberry jam\nwould just be magic.\n\n26\n00:01:05,860 --> 00:01:10,360\nYou know what I would put cream cheese on\nmine.\n\n27\n00:01:10,360 --> 00:01:11,570\nCream cheese?\n\n28\n00:01:11,570 --> 00:01:16,409\nWith a dollop of strawberry jam on top.\n\n29\n00:01:16,409 --> 00:01:17,409\nOh.\n\n30\n00:01:17,409 --> 00:01:20,640\nNow that is the winning combo.\n\n31\n00:01:20,640 --> 00:01:21,930\nOh, look at that.\n\n32\n00:01:21,930 --> 00:01:24,170\nIt is so cheesy inside.\n\n33\n00:01:24,170 --> 00:01:25,170\nThis is amazing.\n\n34\n00:01:25,170 --> 00:01:29,979\nBecause you know what we've been going to\na place called Case de Pão de queijo.\n\n35\n00:01:29,979 --> 00:01:34,609\nAnd over there you get like these tiny little\nballs that are just like bite sized.\n\n36\n00:01:34,609 --> 00:01:36,969\nBut this is like a proper gigantic.\n\n37\n00:01:36,969 --> 00:01:38,670\nThe is the grand daddy of them all.\n\n38\n00:01:38,670 --> 00:01:40,289\nThat is bigger than our hand.\n\n39\n00:01:40,289 --> 00:01:43,620\nYeah, and see if you can get the texture of\nthis.\n\n40\n00:01:43,620 --> 00:01:44,620\nJust look at that.\n\n41\n00:01:44,620 --> 00:01:45,620\nIt is so cheesy.\n\n42\n00:01:45,620 --> 00:01:46,620\nOh.\n\n43\n00:01:46,620 --> 00:01:47,620\nHow is that?\n\n44\n00:01:47,620 --> 00:01:48,620\nThat is good.\n\n45\n00:01:48,620 --> 00:01:49,620\nPerfecto?\n\n46\n00:01:49,620 --> 00:01:50,620\nThat is authentic.\n\n47\n00:01:50,620 --> 00:01:51,620\nYeah.\n\n48\n00:01:51,620 --> 00:02:07,920\nIt is like really chewy because of all the\ncheese in there.\n\n49\n00:02:07,920 --> 00:02:17,640\nNice and starchy.\n\n50\n00:02:17,640 --> 00:02:18,640\nIt is good stuff.\n\n51\n00:02:18,640 --> 00:02:19,640\nThis is what I'm going to miss when we leave\ntoday.\n\n52\n00:02:19,640 --> 00:02:20,640\nPão de queijo.\n\n53\n00:02:20,640 --> 00:02:21,640\nAlright, time to try the coffee.\n\n54\n00:02:21,640 --> 00:02:22,640\nWow.\n\n55\n00:02:22,640 --> 00:02:23,640\nIt is really sweet isn't it.\n\n56\n00:02:23,640 --> 00:02:24,640\nReally really sweet.\n\n57\n00:02:24,640 --> 00:02:25,640\nThere is a pile of sugar added.\n\n58\n00:02:25,640 --> 00:02:26,640\nI like it.\n\n59\n00:02:26,640 --> 00:02:27,640\nI'm loving the coffee.\n\n60\n00:02:27,640 --> 00:02:28,640\nI like it too.\n\n61\n00:02:28,640 --> 00:02:29,640\nI usually have my coffee black but this is\na nice jolt of energy in the morning.\n\n62\n00:02:29,640 --> 00:02:31,910\nIt tastes more like a dessert coffee.\n\n63\n00:02:31,910 --> 00:02:35,530\nAnd now this is completely unrelated to breakfast\nbut you saw cocada.\n\n64\n00:02:35,530 --> 00:02:43,170\nI saw the cocada and this is like our favorite\ncoconut slash snack slash dessert and it is\n\n65\n00:02:43,170 --> 00:02:48,409\nbasically just coconut and whole bunch of\nsugar and maybe a little bit of milk.\n\n66\n00:02:48,409 --> 00:02:49,409\nLook at this thing of beauty.\n\n67\n00:02:49,409 --> 00:02:50,409\nIt's like a coconut bar.\n\n68\n00:02:50,409 --> 00:02:51,409\nOh man, that is so good.\n\n69\n00:02:51,409 --> 00:02:56,670\nThis has nothing to do with breakfast but\nI'm already eating sweets for breakfast.\n\n70\n00:02:56,670 --> 00:03:05,230\nWhy not?\n\n71\n00:03:05,230 --> 00:03:06,230\nYou just couldn't resist it.\n\n72\n00:03:06,230 --> 00:03:07,420\nIt's your last day in Sao Paulo.\n\n73\n00:03:07,420 --> 00:03:09,250\nYou may as well enjoy it.\n\n74\n00:03:09,250 --> 00:03:10,780\nI'm doing whatever I want.\n\n75\n00:03:10,780 --> 00:03:16,460\nSo we just paid the bill and Sam is over the\nmoon because that was amazing value.\n\n76\n00:03:16,460 --> 00:03:17,500\nSuch cheap food.\n\n77\n00:03:17,500 --> 00:03:23,250\nIt was 16.25 Reals which is like less than\n$5 dollars.\n\n78\n00:03:23,250 --> 00:03:26,150\nAll of that food and I got an extra coffee.\n\n79\n00:03:26,150 --> 00:03:30,849\nI mean we had three coffees, we had the two\nbasically the two pastries, the two breads\n\n80\n00:03:30,849 --> 00:03:31,849\nand then we had the cocado.\n\n81\n00:03:31,849 --> 00:03:34,630\nSo that is amazing.\n\n82\n00:03:34,630 --> 00:03:35,630\nI'm full, I'm ready to go.\n\n83\n00:03:35,630 --> 00:03:36,830\nI'm on a sugar high.\n\n84\n00:03:36,830 --> 00:03:39,310\nLet's get the day started.\n\n85\n00:03:39,310 --> 00:03:40,310\nWoo hoo!\n\n86\n00:03:40,310 --> 00:03:41,310\nLet's go.\n\n87\n00:03:41,310 --> 00:03:42,310\nYeah.\n\n88\n00:03:42,310 --> 00:03:43,310\nHahaha.\n\n89\n00:03:43,310 --> 00:03:46,700\nSo it is our very first lunch here in Rio\nde Janeiro so we thought let's go for the\n\n90\n00:03:46,700 --> 00:03:47,700\nclassic grill.\n\n91\n00:03:47,700 --> 00:03:48,700\nWe are eating at a Churrascaria.\n\n92\n00:03:48,700 --> 00:03:54,049\nAnd I'm probably making that sound a little\nbit more Spanish than Portuguese but basically\n\n93\n00:03:54,049 --> 00:03:58,130\nit is a grill house and you just eat steaks\nand meats.\n\n94\n00:03:58,130 --> 00:04:01,370\nAnd the waiters are going to be coming around\nto the table with like these giant rotisserie\n\n95\n00:04:01,370 --> 00:04:04,390\nsticks and they just basically slice the meat\non to your plate.\n\n96\n00:04:04,390 --> 00:04:07,090\nSo pretty cool, we're paying a fixed few.\n\n97\n00:04:07,090 --> 00:04:12,469\nA flat rate and that also gives us access\nto a salad bar and we get sides.\n\n98\n00:04:12,469 --> 00:04:14,290\nAnd free non-alcoholic drinks.\n\n99\n00:04:14,290 --> 00:04:22,630\nSo we're going to be eating lots of food today\nbasically.\n\n100\n00:04:22,630 --> 00:04:27,620\nSounds good to me.\n\n101\n00:04:27,620 --> 00:04:31,270\nSo aside from the salad bar and all of the\nmeat you can get here we are also able to\n\n102\n00:04:31,270 --> 00:04:32,560\nchoose a few sides.\n\n103\n00:04:32,560 --> 00:04:33,860\nSo we can try.\n\n104\n00:04:33,860 --> 00:04:35,800\nWhat are we going to pick?\n\n105\n00:04:35,800 --> 00:04:36,800\nGood question.\n\n106\n00:04:36,800 --> 00:04:38,010\nHow about fried manioc flour?\n\n107\n00:04:38,010 --> 00:04:39,010\nYeah.\n\n108\n00:04:39,010 --> 00:04:40,010\nDo you want a bit of that?\n\n109\n00:04:40,010 --> 00:04:41,010\nI'm up for anything.\n\n110\n00:04:41,010 --> 00:04:42,050\nAnd you like fried bananas?\n\n111\n00:04:42,050 --> 00:04:43,050\nYes.\n\n112\n00:04:43,050 --> 00:04:44,979\nSo let's go for some of that.\n\n113\n00:04:44,979 --> 00:04:46,960\nOkay, so first up the salads.\n\n114\n00:04:46,960 --> 00:04:49,120\nYeah, take a look at my plate.\n\n115\n00:04:49,120 --> 00:04:52,830\nAnd you'll see that I've got a whole bunch\nof different assorted salads.\n\n116\n00:04:52,830 --> 00:04:55,470\nA lot of them have mango which is really exciting.\n\n117\n00:04:55,470 --> 00:04:56,870\nSome of them have cheese.\n\n118\n00:04:56,870 --> 00:05:01,190\nI see some it looks like quinoa, brown rice.\n\n119\n00:05:01,190 --> 00:05:06,740\nSo super healthy and I'm trying not to load\nup on to much of those because the star of\n\n120\n00:05:06,740 --> 00:05:15,460\nthe meal will be arriving soon and that is\nthe shaved meat.\n\n121\n00:05:15,460 --> 00:05:16,810\nWhat did you just get served?\n\n122\n00:05:16,810 --> 00:05:20,740\nSo the meat has already arrived and I think\nwe're starting with chicken.\n\n123\n00:05:20,740 --> 00:05:23,240\nSo let's take a look at this one.\n\n124\n00:05:23,240 --> 00:05:28,380\nAnd I can tell already that this has been\na sweet glaze or something over top of it.\n\n125\n00:05:28,380 --> 00:05:29,380\nThat looks so good.\n\n126\n00:05:29,380 --> 00:05:30,380\nI can smell.\n\n127\n00:05:30,380 --> 00:05:32,250\nIt smells a bit like honey.\n\n128\n00:05:32,250 --> 00:05:33,250\nThe aromas.\n\n129\n00:05:33,250 --> 00:05:34,479\nIf only we had smell-o-vision.\n\n130\n00:05:34,479 --> 00:05:36,139\nIf only we had smell-o-vision.\n\n131\n00:05:36,139 --> 00:05:37,139\nSorry guys.\n\n132\n00:05:37,139 --> 00:05:39,759\nYou're missing out here.\n\n133\n00:05:39,759 --> 00:05:43,330\nFuture technology.\n\n134\n00:05:43,330 --> 00:05:45,110\nWow.\n\n135\n00:05:45,110 --> 00:05:46,889\nWow.\n\n136\n00:05:46,889 --> 00:05:48,680\nWow.\n\n137\n00:05:48,680 --> 00:05:49,680\nSuper tender meat.\n\n138\n00:05:49,680 --> 00:05:50,680\nYeah.\n\n139\n00:05:50,680 --> 00:05:53,870\nAnd it has been, it kind of has a honey glaze\ncoating over top of it.\n\n140\n00:05:53,870 --> 00:05:55,370\nIt seems a little bit marinated.\n\n141\n00:05:55,370 --> 00:05:56,370\nI tried it too.\n\n142\n00:05:56,370 --> 00:05:58,169\nIt is so good.\n\n143\n00:05:58,169 --> 00:05:59,759\nAnd you also got sausage on your plate.\n\n144\n00:05:59,759 --> 00:06:01,270\nLittle bit of chorizo.\n\n145\n00:06:01,270 --> 00:06:02,270\nSuper tasty.\n\n146\n00:06:02,270 --> 00:06:03,270\nWanna go for that?\n\n147\n00:06:03,270 --> 00:06:04,270\nYeah, why not?\n\n148\n00:06:04,270 --> 00:06:05,270\nCut us a piece.\n\n149\n00:06:05,270 --> 00:06:07,120\nA mini chorizo.\n\n150\n00:06:07,120 --> 00:06:09,289\nLook at that.\n\n151\n00:06:09,289 --> 00:06:11,460\nNice and pink.\n\n152\n00:06:11,460 --> 00:06:12,460\nMmmmm.\n\n153\n00:06:12,460 --> 00:06:14,360\nHe's in heaven.\n\n154\n00:06:14,360 --> 00:06:15,360\nWow.\n\n155\n00:06:15,360 --> 00:06:20,449\nThat's almost as good as the Argentinian stuff.\n\n156\n00:06:20,449 --> 00:06:22,050\nHo ho.\n\n157\n00:06:22,050 --> 00:06:23,050\nAlmost.\n\n158\n00:06:23,050 --> 00:06:24,360\nSo I think this is quite clever.\n\n159\n00:06:24,360 --> 00:06:28,630\nAt the table they leave these little cards\nand basically you can flip it if you're full\n\n160\n00:06:28,630 --> 00:06:29,990\nand you no longer want any meat.\n\n161\n00:06:29,990 --> 00:06:33,780\nYou just show the red side and then if you\ndo want more meat you show the green side.\n\n162\n00:06:33,780 --> 00:06:38,199\nAnd you just leave it like that and the waiter\ncomes around and he just keeps bringing you\n\n163\n00:06:38,199 --> 00:06:39,199\ndifferent cuts.\n\n164\n00:06:39,199 --> 00:06:42,530\nSo we are nowhere close to tapping out yet.\n\n165\n00:06:42,530 --> 00:06:43,530\nWe just started.\n\n166\n00:06:43,530 --> 00:06:50,389\nThis has just begun.\n\n167\n00:06:50,389 --> 00:06:57,520\nAlright, time to try the meat.\n\n168\n00:06:57,520 --> 00:06:59,090\nThe star of the meal.\n\n169\n00:06:59,090 --> 00:07:00,349\nOh, that is good.\n\n170\n00:07:00,349 --> 00:07:01,349\nYeah?\n\n171\n00:07:01,349 --> 00:07:02,349\nYeah.\n\n172\n00:07:02,349 --> 00:07:03,349\nIt is really tender.\n\n173\n00:07:03,349 --> 00:07:04,449\nNice and tender and also really salty.\n\n174\n00:07:04,449 --> 00:07:11,290\nYou can tell they've added a lot of salt but\nnot a lot of other seasonings or anything\n\n175\n00:07:11,290 --> 00:07:12,290\nelse.\n\n176\n00:07:12,290 --> 00:07:13,290\nIt is very simple.\n\n177\n00:07:13,290 --> 00:07:14,290\nVery simple.\n\n178\n00:07:14,290 --> 00:07:16,259\nThey're keeping it salty, nicely cooked too.\n\n179\n00:07:16,259 --> 00:07:18,360\nIt is a little bit pink in the middle.\n\n180\n00:07:18,360 --> 00:07:19,360\nThat is cool.\n\n181\n00:07:19,360 --> 00:07:21,849\nThat way the flavor of the meat can really\nshine through.\n\n182\n00:07:21,849 --> 00:07:22,849\nExactly.\n\n183\n00:07:22,849 --> 00:07:24,590\nAnd let's talk about our sides that have arrived.\n\n184\n00:07:24,590 --> 00:07:28,759\nWe have our fried plantain which you are a\nhuge fan of.\n\n185\n00:07:28,759 --> 00:07:32,540\nAnd we also the farofa which is the fried\nmanioc flour.\n\n186\n00:07:32,540 --> 00:07:35,020\nSo do you want to try that for the first time?\n\n187\n00:07:35,020 --> 00:07:36,020\nYeah, so you just bite into it?\n\n188\n00:07:36,020 --> 00:07:38,270\nIs that how you eat it?\n\n189\n00:07:38,270 --> 00:07:39,669\nWell, try not to choke on it.\n\n190\n00:07:39,669 --> 00:07:45,389\nI think you're supposed to mix it in with\nlike your rice or your beans.\n\n191\n00:07:45,389 --> 00:07:48,340\nOn its own it is probably not that spectacular.\n\n192\n00:07:48,340 --> 00:07:51,979\nYeah, it definitely needs to be added to something.\n\n193\n00:07:51,979 --> 00:07:52,979\nYeah.\n\n194\n00:07:52,979 --> 00:07:53,979\nYeah.\n\n195\n00:07:53,979 --> 00:07:54,979\nLook at that golden plantain.\n\n196\n00:07:54,979 --> 00:07:56,790\nI know, I'm so excited to try this.\n\n197\n00:07:56,790 --> 00:08:01,180\nI really got hooked on these when we were\nin the Peruvian jungle nearby Iquitos.\n\n198\n00:08:01,180 --> 00:08:07,319\nAnd so to have it again here in Brazil is\na real treat.\n\n199\n00:08:07,319 --> 00:08:08,319\nYeah.\n\n200\n00:08:08,319 --> 00:08:12,449\nAnd actually fried banana or fried plantain\nis a popular dessert in Asia so we ate it\n\n201\n00:08:12,449 --> 00:08:13,449\nquite a bit over there as well.\n\n202\n00:08:13,449 --> 00:08:14,449\nAnd this is awesome.\n\n203\n00:08:14,449 --> 00:08:16,979\nThis is the way I like it.\n\n204\n00:08:16,979 --> 00:08:18,400\nReally really sweet.\n\n205\n00:08:18,400 --> 00:08:23,419\nReally ripe and it is almost a bit syrupy\non the outside.\n\n206\n00:08:23,419 --> 00:08:31,159\nIt is wonderful.\n\n207\n00:08:31,159 --> 00:08:33,740\nHahahaha.\n\n208\n00:08:33,740 --> 00:08:39,640\nThey have come around with meat probably five\nor six times.\n\n209\n00:08:39,640 --> 00:08:41,770\nGive us a status update.\n\n210\n00:08:41,770 --> 00:08:43,860\nHow are you feeling?\n\n211\n00:08:43,860 --> 00:08:49,250\nStatus update is I'm feeling very satisfied\nin terms of the taste and man am I ever getting\n\n212\n00:08:49,250 --> 00:08:50,250\nstuffed.\n\n213\n00:08:50,250 --> 00:08:51,250\nI think I've hit my quota.\n\n214\n00:08:51,250 --> 00:08:57,020\nIt is time to flip over to the red card.\n\n215\n00:08:57,020 --> 00:08:58,270\nIs this Picanha?\n\n216\n00:08:58,270 --> 00:08:59,270\nSi.\n\n217\n00:08:59,270 --> 00:09:01,190\nOkay, Sam get one.\n\n218\n00:09:01,190 --> 00:09:02,190\nSi.\n\n219\n00:09:02,190 --> 00:09:03,190\nAh, obrigado.\n\n220\n00:09:03,190 --> 00:09:04,570\nSo this one is Picanha.\n\n221\n00:09:04,570 --> 00:09:07,350\nSo let's just dig in to that.\n\n222\n00:09:07,350 --> 00:09:09,720\nOh my gosh, I already said I was full and\nthe food just keeps coming.\n\n223\n00:09:09,720 --> 00:09:10,720\nIt is amazing though.\n\n224\n00:09:10,720 --> 00:09:12,050\nIt is too good not to eat it.\n\n225\n00:09:12,050 --> 00:09:13,670\nThat is so juicy inside.\n\n226\n00:09:13,670 --> 00:09:14,970\nWow, look at that.\n\n227\n00:09:14,970 --> 00:09:16,590\nLook how red that is.\n\n228\n00:09:16,590 --> 00:09:17,590\nWoah!\n\n229\n00:09:17,590 --> 00:09:18,840\nOh, that is the best one yet.\n\n230\n00:09:18,840 --> 00:09:20,320\nYeah, best cut so far?\n\n231\n00:09:20,320 --> 00:09:21,320\nOh yeah.\n\n232\n00:09:21,320 --> 00:09:23,730\nAlright guys try the Picanha when it comes\naround.\n\n233\n00:09:23,730 --> 00:09:25,880\nAnd the filet mignon.\n\n234\n00:09:25,880 --> 00:09:26,880\nThere it is.\n\n235\n00:09:26,880 --> 00:09:29,760\nBecause we don't get enough meat.\n\n236\n00:09:29,760 --> 00:09:31,850\nMajor meat sweats happening right now?\n\n237\n00:09:31,850 --> 00:09:34,700\nI swear by the time I'm done this.\n\n238\n00:09:34,700 --> 00:09:37,630\nThis will probably be the last meal of the\nday.\n\n239\n00:09:37,630 --> 00:09:40,110\nAnd I'm thinking I made need to fast tomorrow.\n\n240\n00:09:40,110 --> 00:09:44,060\nThis is getting to the very advanced stages\nof a pig out.\n\n241\n00:09:44,060 --> 00:09:47,860\nSo I believe that is a meal you're going to\nremember for a long time.\n\n242\n00:09:47,860 --> 00:09:48,860\nYes, wouldn't you say?\n\n243\n00:09:48,860 --> 00:09:49,860\nVery long time.\n\n244\n00:09:49,860 --> 00:09:50,860\nYeah, it was like fantastic.\n\n245\n00:09:50,860 --> 00:09:54,200\nThe quality of the meat was so good.\n\n246\n00:09:54,200 --> 00:09:55,770\nAnd the service was so attentive.\n\n247\n00:09:55,770 --> 00:10:00,720\nThey kept checking up on us to see if we had\nenough meat, to see if we had enough of our\n\n248\n00:10:00,720 --> 00:10:03,002\nmains and also the salad bar was really cool.\n\n249\n00:10:03,002 --> 00:10:07,470\nThere is a lot of really inventive salads\nso this overall was like just an absolute\n\n250\n00:10:07,470 --> 00:10:08,470\nfantastic meal.\n\n251\n00:10:08,470 --> 00:10:09,990\nAnd let's talk about the price now.\n\n252\n00:10:09,990 --> 00:10:11,280\nAnd the price was also really reasonable.\n\n253\n00:10:11,280 --> 00:10:13,400\nSo it came to 79 Reals.\n\n254\n00:10:13,400 --> 00:10:16,000\nSo you're looking at just roughly over 20\nUS dollars.\n\n255\n00:10:16,000 --> 00:10:21,920\nI think 22 US dollars for that meal and that\nincluded all of the meat, all of the salad\n\n256\n00:10:21,920 --> 00:10:23,130\nand drinks as well.\n\n257\n00:10:23,130 --> 00:10:24,390\nSo really good meal.\n\n258\n00:10:24,390 --> 00:10:28,880\nI mean that was the equivalent, I probably\nate the equivalent of four meals just here\n\n259\n00:10:28,880 --> 00:10:29,880\nnow.\n\n260\n00:10:29,880 --> 00:10:31,230\nSo it is time for a rest.\n\n261\n00:10:31,230 --> 00:10:33,190\nI'm just beyond stuffed.\n\n262\n00:10:33,190 --> 00:10:34,450\nAnd here is a tip.\n\n263\n00:10:34,450 --> 00:10:35,780\nHave a small breakfast.\n\n264\n00:10:35,780 --> 00:10:36,780\nYeah.\n\n265\n00:10:36,780 --> 00:10:37,780\nIf you're planning to come here.\n\n266\n00:10:37,780 --> 00:10:38,880\nOr even skip it.\n\n267\n00:10:38,880 --> 00:10:41,490\nLook at that.\n\n268\n00:10:41,490 --> 00:10:49,340\nSo we just arrived in Sao Paulo's Municipal\nMarket.\n\n269\n00:10:49,340 --> 00:10:51,960\nIt is lunchtime.\n\n270\n00:10:51,960 --> 00:11:03,300\nWe were starving and we saw that they have\nthese amazing Mortadella sandwiches.\n\n271\n00:11:03,300 --> 00:11:07,660\nHave a look at this.\n\n272\n00:11:07,660 --> 00:11:11,140\nThis is a monster.\n\n273\n00:11:11,140 --> 00:11:14,750\nAs I was approaching the table Sam was like\n'Wow'.\n\n274\n00:11:14,750 --> 00:11:21,070\nYou know what, I haven't seen a sandwich that\nbig since we've had it from Katz's in New\n\n275\n00:11:21,070 --> 00:11:22,070\nYork City.\n\n276\n00:11:22,070 --> 00:11:24,610\nDo you remember the pastrami sandwiches we\nhad there?\n\n277\n00:11:24,610 --> 00:11:25,610\nAmazing!\n\n278\n00:11:25,610 --> 00:11:31,370\nAnd this place is called Hocca bar.\n\n279\n00:11:31,370 --> 00:11:38,130\nI think I'm pronouncing that right in Portuguese.\n\n280\n00:11:38,130 --> 00:11:39,130\nHocca.\n\n281\n00:11:39,130 --> 00:11:40,130\nHocha?\n\n282\n00:11:40,130 --> 00:11:44,330\nSo yeah, there is a huge line here, the place\nis packed and we've ordered the sandwich that\n\n283\n00:11:44,330 --> 00:11:45,330\nis called Bellissimo.\n\n284\n00:11:45,330 --> 00:11:46,330\nIf you have a look here it is thick amounts\nof Mortadella, some melted cheddar cheese\n\n285\n00:11:46,330 --> 00:11:49,500\nand also sun-dried tomatoes in there.\n\n286\n00:11:49,500 --> 00:11:50,910\nAnd like a fluffy white bun.\n\n287\n00:11:50,910 --> 00:11:52,390\nLike French bread.\n\n288\n00:11:52,390 --> 00:11:53,510\nAh, you know what.\n\n289\n00:11:53,510 --> 00:11:54,510\nLet's dig in.\n\n290\n00:11:54,510 --> 00:11:56,570\nThat's going to be hard to bite in to.\n\n291\n00:11:56,570 --> 00:11:58,390\nAlright, time to tackle this.\n\n292\n00:11:58,390 --> 00:12:03,890\nOkay, so let's try to dip it into this spicy\npepper sauce.\n\n293\n00:12:03,890 --> 00:12:09,970\nLike this is so gooey and greasy.\n\n294\n00:12:09,970 --> 00:12:11,320\nOh, look at the cheese!\n\n295\n00:12:11,320 --> 00:12:12,320\nLook at the cheese.\n\n296\n00:12:12,320 --> 00:12:13,320\nWow!\n\n297\n00:12:13,320 --> 00:12:14,320\nCrazy.\n\n298\n00:12:14,320 --> 00:12:15,320\nSo good.\n\n299\n00:12:15,320 --> 00:12:16,320\nYeah?\n\n300\n00:12:16,320 --> 00:12:17,320\nSo, good.\n\n301\n00:12:17,320 --> 00:12:18,410\nAlso their sauce is quite spicy.\n\n302\n00:12:18,410 --> 00:12:30,301\nA lot spicier than I was expecting.\n\n303\n00:12:30,301 --> 00:12:31,301\nSo I'm like burning in my throat.\n\n304\n00:12:31,301 --> 00:12:32,301\nYour tongue is on fire.\n\n305\n00:12:32,301 --> 00:12:44,020\nIt is just so juicy, I know I keep saying\nthis but look at that.\n\n306\n00:12:44,020 --> 00:12:45,990\nIt's like oozing juice and grease and it is\njust the bread is sopping it all up.\n\n307\n00:12:45,990 --> 00:12:46,990\nMy gosh.\n\n308\n00:12:46,990 --> 00:12:52,420\nOne more bite and then I'll share.\n\n309\n00:12:52,420 --> 00:12:55,840\nAre you ready for this?\n\n310\n00:12:55,840 --> 00:12:57,640\nI'm ready.\n\n311\n00:12:57,640 --> 00:13:01,010\nSo I'm going to try a little bit of the sauce\ntoo.\n\n312\n00:13:01,010 --> 00:13:06,310\nOh, big bite.\n\n313\n00:13:06,310 --> 00:13:09,840\nBig bite.\n\n314\n00:13:09,840 --> 00:13:11,610\nHahahaha.\n\n315\n00:13:11,610 --> 00:13:17,070\nI got more sauce on the side of my mouth than\nI did inside of my mouth.\n\n316\n00:13:17,070 --> 00:13:19,760\nBut how is the sandwich?\n\n317\n00:13:19,760 --> 00:13:21,790\nBut you're right.\n\n318\n00:13:21,790 --> 00:13:22,790\nDelicious.\n\n319\n00:13:22,790 --> 00:13:25,960\nLike just such massive amounts of meat.\n\n320\n00:13:25,960 --> 00:13:26,960\nYeah.\n\n321\n00:13:26,960 --> 00:13:31,440\nLike I said the only other place that I've\nhad this much meat has been in Katz's in New\n\n322\n00:13:31,440 --> 00:13:32,440\nYork and Schwartz's in Montreal.\n\n323\n00:13:32,440 --> 00:13:37,060\nSo now we've found a third place in the world\nthat serves meat like this.\n\n324\n00:13:37,060 --> 00:13:38,060\nYeah.\n\n325\n00:13:38,060 --> 00:13:39,060\nIncredible.\n\n326\n00:13:39,060 --> 00:13:40,060\nHere in Sao Paulo.\n\n327\n00:13:40,060 --> 00:13:41,060\nHave another bite.\n\n328\n00:13:41,060 --> 00:13:42,060\nAnd you are right.\n\n329\n00:13:42,060 --> 00:13:43,060\nThat sauce is ridiculously spicy.\n\n330\n00:13:43,060 --> 00:13:44,060\nI'm going one without the sauce this time.\n\n331\n00:13:44,060 --> 00:13:45,060\nOh man.\n\n332\n00:13:45,060 --> 00:13:49,930\nThat is so good.\n\n333\n00:13:49,930 --> 00:13:54,230\nYeah.\n\n334\n00:13:54,230 --> 00:13:58,660\nI don't know if you can see this but like\nthere is juice dripping down from this meat.\n\n335\n00:13:58,660 --> 00:13:59,660\nYes.\n\n336\n00:13:59,660 --> 00:14:00,660\nYes, there is.\n\n337\n00:14:00,660 --> 00:14:01,660\nLook at this.\n\n338\n00:14:01,660 --> 00:14:02,660\nThere.\n\n339\n00:14:02,660 --> 00:14:03,660\nThat's awesome.\n\n340\n00:14:03,660 --> 00:14:04,660\nThat's one heck of a sandwich.\n\n341\n00:14:04,660 --> 00:14:07,130\nWell, as usual we took care of that.\n\n342\n00:14:07,130 --> 00:14:12,410\nHow are you feeling?\n\n343\n00:14:12,410 --> 00:14:16,150\nThat was a greasy feast for the ages.\n\n344\n00:14:16,150 --> 00:14:17,480\nI am feeling stuffed.\n\n345\n00:14:17,480 --> 00:14:22,210\nOne sandwich is totally enough for two people.\n\n346\n00:14:22,210 --> 00:14:30,140\nYeah, if you can fish the whole sandwich you're\neither ridiculously hungry or you're a bit\n\n347\n00:14:30,140 --> 00:14:32,180\nof a pig to be honest.\n\n348\n00:14:32,180 --> 00:14:35,550\nAlright, and price wise this was just under\nnine dollars.\n\n349\n00:14:35,550 --> 00:14:36,550\nYeah, nine dollars.\n\n350\n00:14:36,550 --> 00:14:37,780\nSo I'd say pretty good value.\n\n351\n00:14:37,780 --> 00:14:39,610\nAbout 30 something Reals.\n\n352\n00:14:39,610 --> 00:14:42,580\nSo yeah, really good value and bring a friend.\n\n353\n00:14:42,580 --> 00:14:44,750\nBring a friend.\n\n354\n00:14:44,750 --> 00:14:52,620\nThat is the number one tip.\n\n355\n00:14:52,620 --> 00:15:08,640\nSo it has been pouring rain in Rio de Janeiro\never since we got here and we haven't been\n\n356\n00:15:08,640 --> 00:15:14,438\nable to do a whole lot of sightseeing out\nin the city.\n\n357\n00:15:14,438 --> 00:15:15,438\nToday we have come to Confeitaria Colombo\nand this place is considered one of the ten\n\n358\n00:15:15,438 --> 00:15:16,438\nmost beautiful cafes in the whole world.\n\n359\n00:15:16,438 --> 00:15:18,200\nAnd if you just take a look around me it is\nkind of like a French Belapox style with Art\n\n360\n00:15:18,200 --> 00:15:19,200\nNouveau.\n\n361\n00:15:19,200 --> 00:15:22,740\nThey have these huge mirrors that came all\nof the way from Belgium and it just feels\n\n362\n00:15:22,740 --> 00:15:24,600\nlike you've traveled back in time here.\n\n363\n00:15:24,600 --> 00:15:27,070\nAlso, they've had a lot of really distinguished\nguests.\n\n364\n00:15:27,070 --> 00:15:28,750\nLike Kings, Queens, Presidents.\n\n365\n00:15:28,750 --> 00:15:29,750\nYeah.\n\n366\n00:15:29,750 --> 00:15:32,110\nSo I feel pretty special sitting here.\n\n367\n00:15:32,110 --> 00:15:37,450\nQueen Elizabeth has come here and apparently\nalmost all of the Brazilian presidents have\n\n368\n00:15:37,450 --> 00:15:42,220\nfrequented at some point in time.\n\n369\n00:15:42,220 --> 00:15:47,280\nA popular spot.\n\n370\n00:15:47,280 --> 00:15:48,970\nIndeed.\n\n371\n00:15:48,970 --> 00:15:49,970\nSo what?\n\n372\n00:15:49,970 --> 00:15:50,970\nMint.\n\n373\n00:15:50,970 --> 00:15:51,970\nYou chose mint?\n\n374\n00:15:51,970 --> 00:15:52,970\nI chose mint.\n\n375\n00:15:52,970 --> 00:15:53,970\nI'm all about the green tea.\n\n376\n00:15:53,970 --> 00:15:59,200\nThat is perfect because we're having so much\nchocolate the mint will go very well with\n\n377\n00:15:59,200 --> 00:16:00,200\nthat.\n\n378\n00:16:00,200 --> 00:16:03,310\nNeed to digest it.\n\n379\n00:16:03,310 --> 00:16:05,780\nJust melt it.\n\n380\n00:16:05,780 --> 00:16:18,850\nSo this video is going to be all about a popular\nBrazilian dessert known as Brigadeiro.\n\n381\n00:16:18,850 --> 00:16:37,290\nAnd \n\n382\n00:16:37,290 --> 00:16:51,650\nthis is \n\n383\n00:16:51,650 --> 00:17:01,490\nthe classic form right here.\n\n384\n00:17:01,490 --> 00:17:32,070\nSo I was asking our waiter about it and he\nbasically said it is milk and chocolate kind\n\n385\n00:17:32,070 --> 00:17:51,380\nof like cooked over a very very low heat and\nthen you let it cool down and harden.\n\n386\n00:17:51,380 --> 00:18:12,700\nAnd then you basically scoop it up with a\nspoon, make it into little balls and then\n\n387\n00:18:12,700 --> 00:18:20,850\nyou roll it in chocolate sprinkles.\n\n388\n00:18:20,850 --> 00:18:22,330\nYou can see over here.\n\n389\n00:18:22,330 --> 00:18:24,410\nSo that looks super decadent to me.\n\n390\n00:18:24,410 --> 00:18:26,110\nSo friends this is for chocolate lovers.\n\n391\n00:18:26,110 --> 00:18:27,110\nOh, yes.\n\n392\n00:18:27,110 --> 00:18:33,890\nSo I'm going to dig right in.\n\n393\n00:18:33,890 --> 00:18:39,340\nOh, look at that.\n\n394\n00:18:39,340 --> 00:18:55,690\nIt is almost like a thick fudge.\n\n395\n00:18:55,690 --> 00:19:01,520\nLike I don't know if you can see the detail\nhere.\n\n396\n00:19:01,520 --> 00:19:07,590\nHow I pulled it out but it is so so thick.\n\n397\n00:19:07,590 --> 00:19:08,590\nMan.\n\n398\n00:19:08,590 --> 00:19:09,590\nMmmmm.\n\n399\n00:19:09,590 --> 00:19:10,590\nWow.\n\n400\n00:19:10,590 --> 00:19:11,590\nDecadent?\n\n401\n00:19:11,590 --> 00:19:12,590\nOh my gosh.\n\n402\n00:19:12,590 --> 00:19:20,620\nIt's almost like peanut butter, like that\nsame texture, but it is all chocolate.\n\n403\n00:19:20,620 --> 00:19:22,970\nI can see why they give you very small amounts\nof it.\n\n404\n00:19:22,970 --> 00:19:29,660\nBecause it just like you really need to chew\nit slowly and savor it.\n\n405\n00:19:29,660 --> 00:19:31,730\nIt is so good.\n\n406\n00:19:31,730 --> 00:19:34,320\nIs it really sweet too?\n\n407\n00:19:34,320 --> 00:19:35,320\nHahahaha.\n\n408\n00:19:35,320 --> 00:19:38,570\nIt is good stuff.\n\n409\n00:19:38,570 --> 00:19:59,310\nSo it is now Sam's turn to have his first\nbite of Brigadeiro.\n\n410\n00:19:59,310 --> 00:20:07,340\nYes, and I am so excited to try this.\n\n411\n00:20:07,340 --> 00:20:18,180\nLike I've hardly had any kind of Brazilian\nfood in my life before, so everything that\n\n412\n00:20:18,180 --> 00:20:21,530\nwe're eating is new in these food videos is\ncompletely new.\n\n413\n00:20:21,530 --> 00:20:23,940\nAnd yeah, like I mean it is even heavy in\nthe fork.\n\n414\n00:20:23,940 --> 00:20:26,190\nYeah, it is so thick.\n\n415\n00:20:26,190 --> 00:20:27,190\nI know.\n\n416\n00:20:27,190 --> 00:20:28,190\nWow.\n\n417\n00:20:28,190 --> 00:20:29,190\nWhat do you think?\n\n418\n00:20:29,190 --> 00:20:35,930\nYou're right it is thick like peanut butter.\n\n419\n00:20:35,930 --> 00:20:45,180\nIt is almost thick in the same sense almost\na little bit like fudge too.\n\n420\n00:20:45,180 --> 00:20:46,180\nYeah.\n\n421\n00:20:46,180 --> 00:20:53,240\nAnd it is extremely decadent.\n\n422\n00:20:53,240 --> 00:21:06,650\nIt is so rich and chocolate-y and creamy.\n\n423\n00:21:06,650 --> 00:21:07,650\nLike it is amazing.\n\n424\n00:21:07,650 --> 00:21:11,850\nLike we're going to have so much fun eating\nall three of these different things.\n\n425\n00:21:11,850 --> 00:21:17,750\nSo aside from the chocolate one we also ordered\na Brigadeiro made out of coffee.\n\n426\n00:21:17,750 --> 00:21:19,530\nSo this looks a little bit different.\n\n427\n00:21:19,530 --> 00:21:22,880\nYeah, so I've already cut it up here and it\nhas a totally different consistency.\n\n428\n00:21:22,880 --> 00:21:28,620\nThe chocolate one is a bit more like kind\nof like peanut butter like a spread.\n\n429\n00:21:28,620 --> 00:21:30,310\nYeah, it is smoother.\n\n430\n00:21:30,310 --> 00:21:32,760\nYeah but this one hear is crumbly.\n\n431\n00:21:32,760 --> 00:21:33,760\nOoh.\n\n432\n00:21:33,760 --> 00:21:34,760\nLet's have a taste of that.\n\n433\n00:21:34,760 --> 00:21:35,760\nYeah.\n\n434\n00:21:35,760 --> 00:21:36,760\nOh.\n\n435\n00:21:36,760 --> 00:21:37,760\nWow.\n\n436\n00:21:37,760 --> 00:21:38,880\nThe coffee flavor doesn't hit you until you've\nbeen chewing it for a few bites.\n\n437\n00:21:38,880 --> 00:21:39,880\nYeah.\n\n438\n00:21:39,880 --> 00:21:40,880\nWow.\n\n439\n00:21:40,880 --> 00:21:41,880\nIt is like so potent.\n\n440\n00:21:41,880 --> 00:21:43,370\nSo flavorful.\n\n441\n00:21:43,370 --> 00:21:49,820\nYeah and I also noticed that it has shredded\ncoconut on the exterior.\n\n442\n00:21:49,820 --> 00:21:52,660\nYeah, it does.\n\n443\n00:21:52,660 --> 00:21:56,440\nThat looks pretty good.\n\n444\n00:21:56,440 --> 00:21:58,400\nLike the other one it is really dense and\nreally filling.\n\n445\n00:21:58,400 --> 00:21:59,400\nYeah.\n\n446\n00:21:59,400 --> 00:22:06,220\nLike these balls look small but I'm sure that\nif you finish a whole one you're going to\n\n447\n00:22:06,220 --> 00:22:08,450\nbe pretty stuffed afterwards.\n\n448\n00:22:08,450 --> 00:22:15,170\nSo do you have a preference - chocolate or\ncoffee - which is better?\n\n449\n00:22:15,170 --> 00:22:18,530\nNo, I don't have a preference.\n\n450\n00:22:18,530 --> 00:22:20,770\nI like them equally.\n\n451\n00:22:20,770 --> 00:22:25,900\nWhat I want to do is alternate between the\ntwo of them.\n\n452\n00:22:25,900 --> 00:22:28,350\nOne bite of each.\n\n453\n00:22:28,350 --> 00:22:31,821\nThat is the plan.\n\n454\n00:22:31,821 --> 00:22:36,710\nSo aside from ordering Brigadeiro we also\ngot Brigadeiro cake.\n\n455\n00:22:36,710 --> 00:22:43,580\nSo if you take a look here this is kind of\nlike a chocolate cake with three layers.\n\n456\n00:22:43,580 --> 00:22:47,080\nThat is three layers of cake right there.\n\n457\n00:22:47,080 --> 00:22:54,630\nAnd we've got the Brigadeiro cream kind of\nspread in between.\n\n458\n00:22:54,630 --> 00:22:57,260\nAnd the chocolate sprinkles on the side.\n\n459\n00:22:57,260 --> 00:22:58,350\nCan't forget the sprinkles.\n\n460\n00:22:58,350 --> 00:22:59,350\nMmmmmm.\n\n461\n00:22:59,350 --> 00:23:00,350\nWow.\n\n462\n00:23:00,350 --> 00:23:03,170\nThat is like a very fluffy yet moist chocolate\ncake.\n\n463\n00:23:03,170 --> 00:23:06,780\nAnd the Brigadeiro spread is also a lot creamier.\n\n464\n00:23:06,780 --> 00:23:09,660\nIt is not so thick.\n\n465\n00:23:09,660 --> 00:23:12,220\nSo yeah, that is a really nice combination.\n\n466\n00:23:12,220 --> 00:23:14,930\nSo like pretty much best chocolate cake ever?\n\n467\n00:23:14,930 --> 00:23:15,930\nYeah.\n\n468\n00:23:15,930 --> 00:23:18,760\nYou can't go wrong with this.\n\n469\n00:23:18,760 --> 00:23:19,760\nHahahaha.\n\n470\n00:23:19,760 --> 00:23:20,760\nMmmmm.\n\n471\n00:23:20,760 --> 00:23:23,150\nLook at that thing of beauty.\n\n472\n00:23:23,150 --> 00:23:24,150\nYeah.\n\n473\n00:23:24,150 --> 00:23:25,150\nSeriously.\n\n474\n00:23:25,150 --> 00:23:26,150\nLook at that.\n\n475\n00:23:26,150 --> 00:23:30,620\nSo I would say we're leaving this place beyond\nsatisfied.\n\n476\n00:23:30,620 --> 00:23:33,400\nWe couldn't even finish the chocolate cake.\n\n477\n00:23:33,400 --> 00:23:34,400\nI know.\n\n478\n00:23:34,400 --> 00:23:35,400\nDefeated by the chocolate cake.\n\n479\n00:23:35,400 --> 00:23:36,400\nhahahaha.\n\n480\n00:23:36,400 --> 00:23:37,400\nYeah.\n\n481\n00:23:37,400 --> 00:23:38,740\nSo let's talk about price point for this meal.\n\n482\n00:23:38,740 --> 00:23:39,740\nIt was actually pretty good, right?\n\n483\n00:23:39,740 --> 00:23:40,740\nYeah.\n\n484\n00:23:40,740 --> 00:23:41,740\nGood value.\n\n485\n00:23:41,740 --> 00:23:42,740\nIt came to 46 Reals which is about roughly\n13 US dollars.\n\n486\n00:23:42,740 --> 00:23:43,740\nSo yeah, that was decent.\n\n487\n00:23:43,740 --> 00:23:44,910\nWe got three desserts.\n\n488\n00:23:44,910 --> 00:23:48,070\nThree different desserts and we also got tea\nas well.\n\n489\n00:23:48,070 --> 00:23:49,070\nTea for two.\n\n490\n00:23:49,070 --> 00:23:50,600\nSo not bad at all.\n\n491\n00:23:50,600 --> 00:23:52,180\nSo definitely recommend coming here.\n\n492\n00:23:52,180 --> 00:23:57,170\nI mean you're going to come here for the decor\nand the awesome environment but you're going\n\n493\n00:23:57,170 --> 00:24:01,090\nto leave really satisfied by the taste of\nthe desserts as well too.\n\n494\n00:24:01,090 --> 00:24:06,330\nSo our time in Rio de Janeiro is winding down.\n\n495\n00:24:06,330 --> 00:24:07,640\nLike today is literally our last night in\nthe city.\n\n496\n00:24:07,640 --> 00:24:15,010\nBut there is still one more food we wanted\nto try and that is Pao de qeijo.\n\n497\n00:24:15,010 --> 00:24:16,010\nVoila!\n\n498\n00:24:16,010 --> 00:24:23,440\nSo of course we had to go to Casa do Pão\nde queijo.\n\n499\n00:24:23,440 --> 00:24:27,880\nAnd that means the house of the cheese bread.\n\n500\n00:24:27,880 --> 00:24:43,090\nAnd over there they've specialize in these\nlittle bread cheese balls and they are amazing.\n\n501\n00:24:43,090 --> 00:25:01,970\nI used to eat these as a kid when I used to\nvisit family and they are so so good.\n\n502\n00:25:01,970 --> 00:25:07,650\nThis is like my favorite Brazilian snack.\n\n503\n00:25:07,650 --> 00:25:15,180\nI know, they are super tasty and you can find\nthem almost everywhere.\n\n504\n00:25:15,180 --> 00:25:22,340\nI mean this is embarrassing to admit but we've\neven had them at McDonald's here.\n\n505\n00:25:22,340 --> 00:25:23,770\nMcDonald's for breakfast.\n\n506\n00:25:23,770 --> 00:25:29,560\nYou can get coffee and Pão de queijo.\n\n507\n00:25:29,560 --> 00:25:34,880\nSo let's just dig right in.\n\n508\n00:25:34,880 --> 00:25:41,090\nI'm going to grab one of these.\n\n509\n00:25:41,090 --> 00:25:49,870\nSo I have to admit these are best when they\nare like fresh out of the oven.\n\n510\n00:25:49,870 --> 00:25:52,400\nAnd we've had these in our apartment for a\nfew hours now.\n\n511\n00:25:52,400 --> 00:25:56,570\nSo they're not warm anymore but they are still\na little bit gooey inside.\n\n512\n00:25:56,570 --> 00:26:14,040\nI mean it is getting kind of dark here so\nI don't know if you can see that but it is\n\n513\n00:26:14,040 --> 00:26:17,780\nlike really cheesy and ooey and gooey and\njust oh so good.\n\n514\n00:26:17,780 --> 00:26:18,780\nMmmmm.\n\n515\n00:26:18,780 --> 00:26:19,780\nMmmmhhhmmm.\n\n516\n00:26:19,780 --> 00:26:24,040\nSo the key ingredient for these Pão de queijo\nis the casava flour.\n\n517\n00:26:24,040 --> 00:26:25,980\nThat is what makes it sticky inside.\n\n518\n00:26:25,980 --> 00:26:28,490\nAnd then of course the cheese too.\n\n519\n00:26:28,490 --> 00:26:29,490\nOh.\n\n520\n00:26:29,490 --> 00:26:30,490\nMmmm.\n\n521\n00:26:30,490 --> 00:26:31,490\nAren't they so good?\n\n522\n00:26:31,490 --> 00:26:32,490\nOh man.\n\n523\n00:26:32,490 --> 00:26:33,980\nI could just eat like them by the 10's.\n\n524\n00:26:33,980 --> 00:26:34,980\nYeah.\n\n525\n00:26:34,980 --> 00:26:35,980\nAnd you know what?\n\n526\n00:26:35,980 --> 00:26:42,010\nIf you want to make these back at home you\ncan actually pick up a bag at the supermarket\n\n527\n00:26:42,010 --> 00:26:43,620\nof the powder and you mix it yourself.\n\n528\n00:26:43,620 --> 00:26:46,270\nWe have to do that.\n\n529\n00:26:46,270 --> 00:26:48,200\nDefinitely.\n\n530\n00:26:48,200 --> 00:26:53,890\nSo Sam is washing the Pão de queijo down\nwith Guarana.\n\n531\n00:26:53,890 --> 00:26:54,890\nAnd what is Guarana?\n\n532\n00:26:54,890 --> 00:26:56,860\nIt is like the most popular soft drink here\nin Brazil.\n\n533\n00:26:56,860 --> 00:26:57,860\nYeah.\n\n534\n00:26:57,860 --> 00:26:59,960\nIt kind of tastes a little bit like ginger\nale.\n\n535\n00:26:59,960 --> 00:27:04,730\nNot as much bite as ginger ale but it is a\nlittle bit sweeter.\n\n536\n00:27:04,730 --> 00:27:06,210\nThat is the best way I can describe it.\n\n537\n00:27:06,210 --> 00:27:07,210\nYeah.\n\n538\n00:27:07,210 --> 00:27:14,360\nAnd apparently it comes from the maple family\nso I think that is the reason we enjoy it\n\n539\n00:27:14,360 --> 00:27:19,560\nso much being Canadian.\n\n540\n00:27:19,560 --> 00:27:23,460\nThere you go.\n\n541\n00:27:23,460 --> 00:27:25,620\nAlright and we've got a massive one over here.\n\n542\n00:27:25,620 --> 00:27:26,620\nYes.\n\n543\n00:27:26,620 --> 00:27:28,330\nSo aside from specializing in cheese bread\nyou can also get sweet ones.\n\n544\n00:27:28,330 --> 00:27:31,220\nAnd this one is filled with doce de leite.\n\n545\n00:27:31,220 --> 00:27:33,590\nI know I'm butchering it every time.\n\n546\n00:27:33,590 --> 00:27:34,940\nMy Portuguese is awful.\n\n547\n00:27:34,940 --> 00:27:37,990\nBut this is like the dulce de leche filling.\n\n548\n00:27:37,990 --> 00:27:44,270\nAnd if you can have a look at the bottom of\nthe bread there is a little hole and that\n\n549\n00:27:44,270 --> 00:27:47,830\nis where they've filled it with that ooey\ngooey caramel.\n\n550\n00:27:47,830 --> 00:27:52,690\nSo what do you think, should I bite into it?\n\n551\n00:27:52,690 --> 00:27:58,440\nYeah but don't take too much because you know\nwhat I want a lot of that too.\n\n552\n00:27:58,440 --> 00:28:09,210\nThat is my biggest concern here is that I'm\nnot going to be left with much.\n\n553\n00:28:09,210 --> 00:28:10,210\nMmmmmm.\n\n554\n00:28:10,210 --> 00:28:12,760\nLook at that.\n\n555\n00:28:12,760 --> 00:28:16,730\nCan you see the filling.\n\n556\n00:28:16,730 --> 00:28:17,730\nOh yeah.\n\n557\n00:28:17,730 --> 00:28:18,730\nThere it is.\n\n558\n00:28:18,730 --> 00:28:19,730\nSqueeze it some more.\n\n559\n00:28:19,730 --> 00:28:22,120\nSqueeze it around a bit.\n\n560\n00:28:22,120 --> 00:28:23,320\nOh, wow.\n\n561\n00:28:23,320 --> 00:28:24,890\nIt is just seeping out from the side.\n\n562\n00:28:24,890 --> 00:28:25,890\nSo how is it?\n\n563\n00:28:25,890 --> 00:28:26,890\nIt is really good.\n\n564\n00:28:26,890 --> 00:28:33,290\nObviously it doesn't taste like cheese but\nit is still made with the casava flour so\n\n565\n00:28:33,290 --> 00:28:34,630\nit has still kind of got that like chewy starchy\nconsistency.\n\n566\n00:28:34,630 --> 00:28:37,130\nSo this is your dessert after you have the\ncheese ones right?\n\n567\n00:28:37,130 --> 00:28:38,130\nLook at that.\n\n568\n00:28:38,130 --> 00:28:39,130\nLook at that.\n\n569\n00:28:39,130 --> 00:28:40,130\nOh, don't you dare have anymore without me.\n\n570\n00:28:40,130 --> 00:28:41,130\nHalf and half.\n\n571\n00:28:41,130 --> 00:28:42,130\nHalf and half.\n\n572\n00:28:42,130 --> 00:28:43,130\nUrgh.\n\n573\n00:28:43,130 --> 00:28:44,130\nThis is so good.\n\n574\n00:28:44,130 --> 00:28:45,130\nHere you go before it is gone.\n\n575\n00:28:45,130 --> 00:28:53,320\nAnd this is kind of a random item totally\nunrelated to bread but Sam saw it at the store.\n\n576\n00:28:53,320 --> 00:28:55,700\nI saw it while we were checking out paying\nfor the bill.\n\n577\n00:28:55,700 --> 00:28:57,820\nAnd you know what I've never had a bananada.\n\n578\n00:28:57,820 --> 00:29:02,780\nI'm guessing it is some kind of a banana candy.\n\n579\n00:29:02,780 --> 00:29:03,780\nOh wow.\n\n580\n00:29:03,780 --> 00:29:05,280\nThat is really thick.\n\n581\n00:29:05,280 --> 00:29:06,540\nLook at that.\n\n582\n00:29:06,540 --> 00:29:08,730\nIt is coated in something.\n\n583\n00:29:08,730 --> 00:29:09,730\nWait.\n\n584\n00:29:09,730 --> 00:29:12,210\nI've had this before.\n\n585\n00:29:12,210 --> 00:29:13,610\nHave you.\n\n586\n00:29:13,610 --> 00:29:14,610\nYeah.\n\n587\n00:29:14,610 --> 00:29:15,610\nMmmmm.\n\n588\n00:29:15,610 --> 00:29:17,090\nOh, super sweet.\n\n589\n00:29:17,090 --> 00:29:18,090\nYeah.\n\n590\n00:29:18,090 --> 00:29:21,280\nIt is like condensed banana.\n\n591\n00:29:21,280 --> 00:29:26,040\nYeah, it is like it reminds me kind of like\na burnt banana with sugar.\n\n592\n00:29:26,040 --> 00:29:27,040\nYeah.\n\n593\n00:29:27,040 --> 00:29:28,040\nAnd like turned into a candy.\n\n594\n00:29:28,040 --> 00:29:29,040\nOh man.\n\n595\n00:29:29,040 --> 00:29:30,040\nIt is delicious.\n\n596\n00:29:30,040 --> 00:29:34,720\nIt kind of reminds me of the plantain we were\nhaving up north in the jungle.\n\n597\n00:29:34,720 --> 00:29:38,230\nExcept this is even more like candy than that.\n\n598\n00:29:38,230 --> 00:29:39,230\nWow.\n\n599\n00:29:39,230 --> 00:29:40,230\nMmmmm.\n\n600\n00:29:40,230 --> 00:29:41,230\nTasty.\n\n601\n00:29:41,230 --> 00:29:42,230\nMmmmm.\n\n602\n00:29:42,230 --> 00:29:43,230\nGood.\n\n603\n00:29:43,230 --> 00:29:44,230\nSo bye bye cheese bread.\n\n604\n00:29:44,230 --> 00:29:45,230\nIt is all gone.\n\n605\n00:29:45,230 --> 00:29:46,230\nAll gone.\n\n606\n00:29:46,230 --> 00:29:50,850\nSo these exact ones here cost 12 Reals and\nI think the dessert one with doce de leite\n\n607\n00:29:50,850 --> 00:29:53,530\nand bananada brought it up to 20 Reals.\n\n608\n00:29:53,530 --> 00:30:02,540\nSo you're talking about that is probably like\nsix or seven US dollars at most.\n\n609\n00:30:02,540 --> 00:30:05,370\nSo not bad.\n\n610\n00:30:05,370 --> 00:30:10,040\nFor some of the best bread you'll ever try.\n\n611\n00:30:10,040 --> 00:30:16,510\nYes and we're both quite full after that so\nyou can turn it into a snack slash meal.\n\n612\n00:30:16,510 --> 00:30:20,160\nAnd you know what you've got some little crumbs\non your mouth.\n\n613\n00:30:20,160 --> 00:30:21,160\nHahaha.\n\n614\n00:30:21,160 --> 00:30:23,900\nSo today's lunch video is going to be all\nabout black beans.\n\n615\n00:30:23,900 --> 00:30:26,500\nWe are at a place that specializes in Feijoada.\n\n616\n00:30:26,500 --> 00:30:29,570\nAnd that is kind of like a black bean stew.\n\n617\n00:30:29,570 --> 00:30:33,380\nSo everything we're going to be trying here\nfrom the appetizers to the mains is going\n\n618\n00:30:33,380 --> 00:30:35,390\nto have black beans in some component.\n\n619\n00:30:35,390 --> 00:30:39,230\nAnd this is something that you really find\na lot in Brazilian cuisine so looking forward\n\n620\n00:30:39,230 --> 00:30:40,230\nto sampling that.\n\n621\n00:30:40,230 --> 00:30:41,770\nSo for the appetizer here we have a Feijoada\nsoup.\n\n622\n00:30:41,770 --> 00:30:45,170\nSo basically a black bean soup that you drink\nout of a cup.\n\n623\n00:30:45,170 --> 00:30:46,590\nNever tried this before.\n\n624\n00:30:46,590 --> 00:30:49,960\nIt is kind of an exciting moment.\n\n625\n00:30:49,960 --> 00:30:50,960\nBeans!\n\n626\n00:30:50,960 --> 00:30:53,240\nBeans are exciting.\n\n627\n00:30:53,240 --> 00:30:54,880\nOh, wow.\n\n628\n00:30:54,880 --> 00:30:58,130\nYeah, is it a warm soup or a cold soup?\n\n629\n00:30:58,130 --> 00:31:00,140\nHow is it served?\n\n630\n00:31:00,140 --> 00:31:01,140\nIt is warm.\n\n631\n00:31:01,140 --> 00:31:04,049\nIt is not like pipping hot but it is warm.\n\n632\n00:31:04,049 --> 00:31:05,380\nIt is really thick.\n\n633\n00:31:05,380 --> 00:31:07,930\nAnd it is very salty and flavorful.\n\n634\n00:31:07,930 --> 00:31:09,142\nI quite like it to be honest.\n\n635\n00:31:09,142 --> 00:31:11,280\nIs it just beans or does it have any chunks\nof meat?\n\n636\n00:31:11,280 --> 00:31:16,890\nUm, no I think it is just beans.\n\n637\n00:31:16,890 --> 00:31:17,890\nJust beans.\n\n638\n00:31:17,890 --> 00:31:18,890\nWe're drinking beans guys.\n\n639\n00:31:18,890 --> 00:31:20,080\nSo the food is here and we have a nice selection.\n\n640\n00:31:20,080 --> 00:31:21,080\nJust have a look.\n\n641\n00:31:21,080 --> 00:31:22,220\nLots of different pots and things happening.\n\n642\n00:31:22,220 --> 00:31:24,120\nSo I'm just going to serve myself.\n\n643\n00:31:24,120 --> 00:31:26,970\nWow, that is a lot of food.\n\n644\n00:31:26,970 --> 00:31:32,750\nYeah, so we're going to start with a base\nof white rice that I just spilled all over\n\n645\n00:31:32,750 --> 00:31:36,260\nthe table.\n\n646\n00:31:36,260 --> 00:31:49,490\nBut white rice is one of those things that\nis never missing at the table when you're\n\n647\n00:31:49,490 --> 00:31:50,600\nin a Brazilian home.\n\n648\n00:31:50,600 --> 00:31:54,910\nAnd on top of that I'm going to put my Feijão\nwhich is the black beans.\n\n649\n00:31:54,910 --> 00:31:55,920\nBlack beans on its own.\n\n650\n00:31:55,920 --> 00:31:56,920\nOh, that looks good.\n\n651\n00:31:56,920 --> 00:32:01,210\nAnd in the next one here you have the Feijoada\nwhich is the black beans and the meat.\n\n652\n00:32:01,210 --> 00:32:02,480\nSo this is like a bean and meat stew.\n\n653\n00:32:02,480 --> 00:32:04,429\nIt has different cuts and it is a mix of pork\nand beef.\n\n654\n00:32:04,429 --> 00:32:06,740\nSo I'll grab some sausage.\n\n655\n00:32:06,740 --> 00:32:08,350\nLet's start with that.\n\n656\n00:32:08,350 --> 00:32:09,610\nThat looks good.\n\n657\n00:32:09,610 --> 00:32:11,670\nOh, there is more over here.\n\n658\n00:32:11,670 --> 00:32:14,370\nSo I'm going to grab some manioc.\n\n659\n00:32:14,370 --> 00:32:16,460\nI think that is the English name for it.\n\n660\n00:32:16,460 --> 00:32:17,460\nSome greens.\n\n661\n00:32:17,460 --> 00:32:20,000\nAnd then over here we have - what is this\none?\n\n662\n00:32:20,000 --> 00:32:21,000\nOh, okay so the powder is farofa which is\nkind of like a manioc flower.\n\n663\n00:32:21,000 --> 00:32:22,720\nSo you want to be careful with this because\nit is really easy to choke on it.\n\n664\n00:32:22,720 --> 00:32:23,720\nYou know what I think that is the one I tried\non its own and I didn't enjoy it that much.\n\n665\n00:32:23,720 --> 00:32:24,720\nBut I think it is going to be pretty good\nwith beans.\n\n666\n00:32:24,720 --> 00:32:25,720\nIt is very dry.\n\n667\n00:32:25,720 --> 00:32:26,720\nUm, yeah and this apparently is fried pork\nskin.\n\n668\n00:32:26,720 --> 00:32:27,720\nI think that is what I understood, so.\n\n669\n00:32:27,720 --> 00:32:28,720\nIt looks like a puffed cracker.\n\n670\n00:32:28,720 --> 00:32:29,720\nIt does.\n\n671\n00:32:29,720 --> 00:32:30,720\nI've never tried fried pork skin.\n\n672\n00:32:30,720 --> 00:32:31,720\nI'm not sure I'm going to like it but let's\nget started shall we.\n\n673\n00:32:31,720 --> 00:32:32,720\nSo you're getting a little bit of everything\nthere.\n\n674\n00:32:32,720 --> 00:32:33,720\nA little bit of everything.\n\n675\n00:32:33,720 --> 00:32:34,720\nI almost feel like I should be eating this\nwith a spoon.\n\n676\n00:32:34,720 --> 00:32:35,720\nI feel like it is going to be messy.\n\n677\n00:32:35,720 --> 00:32:36,720\nMmmmm.\n\n678\n00:32:36,720 --> 00:32:37,720\nThat is quite good.\n\n679\n00:32:37,720 --> 00:32:38,720\nI like that.\n\n680\n00:32:38,720 --> 00:32:39,720\nLike the ingredients themselves are very simple.\n\n681\n00:32:39,720 --> 00:32:40,720\nI mean rice and beans are super easy to make\nand super cheap.\n\n682\n00:32:40,720 --> 00:32:41,720\nSo yeah, and I kind of like it with the ferofa\non top because it gives it kind of like a\n\n683\n00:32:41,720 --> 00:32:42,720\nnutty flavor and it adds a bit of texture\nto it.\n\n684\n00:32:42,720 --> 00:32:43,720\nSo yeah, pleasantly surprised.\n\n685\n00:32:43,720 --> 00:32:44,720\nIt has been a while since I ate this so I'm\nenjoying it.\n\n686\n00:32:44,720 --> 00:32:45,720\nFamiliar flavor.\n\n687\n00:32:45,720 --> 00:32:46,720\nSo it is now Sam's turn.\n\n688\n00:32:46,720 --> 00:32:47,720\nTime to dig in.\n\n689\n00:32:47,720 --> 00:32:49,582\nYeah, time to try it for the first time.\n\n690\n00:32:49,582 --> 00:32:51,670\nSo I've got the meat here, I've got the beans\nand I'm going to make sure I get a bit of\n\n691\n00:32:51,670 --> 00:32:52,670\nthe rice too.\n\n692\n00:32:52,670 --> 00:32:53,670\nTime to try that Feijoada.\n\n693\n00:32:53,670 --> 00:32:54,670\nThat was a big piece of meat.\n\n694\n00:32:54,670 --> 00:32:55,670\nYeah.\n\n695\n00:32:55,670 --> 00:32:56,670\nIt's good.\n\n696\n00:32:56,670 --> 00:32:57,670\nIt's good.\n\n697\n00:32:57,670 --> 00:33:01,372\nIt is very salty and it does have a lot of\nflavors considering that it is just a bean\n\n698\n00:33:01,372 --> 00:33:02,372\ndish.\n\n699\n00:33:02,372 --> 00:33:03,372\nYeah.\n\n700\n00:33:03,372 --> 00:33:04,372\nI mean it is really high quality beans.\n\n701\n00:33:04,372 --> 00:33:05,372\nA lot better than most of the types of beans\nI would eat back home in Canada for example.\n\n702\n00:33:05,372 --> 00:33:06,372\nMore flavorful.\n\n703\n00:33:06,372 --> 00:33:07,372\nBut yeah, it is simple food and it is tasty.\n\n704\n00:33:07,372 --> 00:33:08,372\nI can see why it is popular here.\n\n705\n00:33:08,372 --> 00:33:09,372\nWe should also mention that we kind of tried\nto play it safe with the meat in our Feijoada\n\n706\n00:33:09,372 --> 00:33:10,980\nbecause on the menu we saw they had like pig\nears and pig feet and intestines and just\n\n707\n00:33:10,980 --> 00:33:12,250\ndifferent cuts.\n\n708\n00:33:12,250 --> 00:33:22,590\nWe could have gone all out but we played it\nsafe today.\n\n709\n00:33:22,590 --> 00:33:26,929\nYeah, we were like um.\n\n710\n00:33:26,929 --> 00:33:28,750\nWe have a flight tomorrow.\n\n711\n00:33:28,750 --> 00:33:29,750\nMaybe just beef and sausage will do.\n\n712\n00:33:29,750 --> 00:33:30,750\nSo that looks like a nice cut of beef there.\n\n713\n00:33:30,750 --> 00:33:31,750\nYeah.\n\n714\n00:33:31,750 --> 00:33:32,750\nLet's try that.\n\n715\n00:33:32,750 --> 00:33:33,750\nNice and pink.\n\n716\n00:33:33,750 --> 00:33:34,750\nThat is really good.\n\n717\n00:33:34,750 --> 00:33:35,750\nThat kind of tastes like a roast beef.\n\n718\n00:33:35,750 --> 00:33:36,750\nYeah.\n\n719\n00:33:36,750 --> 00:33:37,750\nI like that a lot.\n\n720\n00:33:37,750 --> 00:33:38,750\nOkay, so now it is time for the fried pork\nskin.\n\n721\n00:33:38,750 --> 00:33:39,750\nGoing in for the fried pork skin.\n\n722\n00:33:39,750 --> 00:33:40,750\nAnd it looks really crunchy.\n\n723\n00:33:40,750 --> 00:33:41,750\nOh, wow.\n\n724\n00:33:41,750 --> 00:33:42,750\nLook at that.\n\n725\n00:33:42,750 --> 00:33:44,470\nI mean I got it all over my fingers.\n\n726\n00:33:44,470 --> 00:33:45,470\nMmmmm.\n\n727\n00:33:45,470 --> 00:33:51,580\nSo if no one had told you this was pork skin\nwhat would you think it is?\n\n728\n00:33:51,580 --> 00:33:55,630\nI've had something similar to this that was\na prawn cracker.\n\n729\n00:33:55,630 --> 00:33:56,630\nOkay.\n\n730\n00:33:56,630 --> 00:34:00,140\nYou know what it is quite tasty.\n\n731\n00:34:00,140 --> 00:34:06,561\nIt's very salty it is almost like a eating\na potato chip.\n\n732\n00:34:06,561 --> 00:34:07,561\nAlmost.\n\n733\n00:34:07,561 --> 00:34:08,561\nYeah, it is good.\n\n734\n00:34:08,561 --> 00:34:09,561\nLet's get a closer look at it.\n\n735\n00:34:09,561 --> 00:34:10,561\nLet's see the texture.\n\n736\n00:34:10,561 --> 00:34:11,561\nIt is kind of hard to see.\n\n737\n00:34:11,561 --> 00:34:12,561\nThere we go.\n\n738\n00:34:12,561 --> 00:34:13,561\nOh.\n\n739\n00:34:13,561 --> 00:34:14,561\nNot bad.\n\n740\n00:34:14,561 --> 00:34:15,561\nWhat do you got over there?\n\n741\n00:34:15,561 --> 00:34:20,159\nOkay, so now I'm trying something that is\ncalled manioc.\n\n742\n00:34:20,159 --> 00:34:24,600\nAnd it kind of looks like a golden potato\nbut the texture is more like a root.\n\n743\n00:34:24,600 --> 00:34:25,600\nLike it is more quite fibrous.\n\n744\n00:34:25,600 --> 00:34:26,600\nIs it kind of like yucca?\n\n745\n00:34:26,600 --> 00:34:27,600\nSimilar to yucca.\n\n746\n00:34:27,600 --> 00:34:28,600\nYeah.\n\n747\n00:34:28,600 --> 00:34:29,600\nIt is like really starchy.\n\n748\n00:34:29,600 --> 00:34:30,600\nIs that good?\n\n749\n00:34:30,600 --> 00:34:31,600\nIt is nice.\n\n750\n00:34:31,600 --> 00:34:32,600\nYeah.\n\n751\n00:34:32,600 --> 00:34:33,600\nIt goes nice with the beans.\n\n752\n00:34:33,600 --> 00:34:34,600\nWith the bean sauce.\n\n753\n00:34:34,600 --> 00:34:35,600\nThe feijao.\n\n754\n00:34:35,600 --> 00:34:36,600\nOkay so this right here is Brazil's national\ndish.\n\n755\n00:34:36,600 --> 00:34:37,600\nSo what can you tell us Sam?\n\n756\n00:34:37,600 --> 00:34:38,600\nYes but it did originate from Portugal.\n\n757\n00:34:38,600 --> 00:34:39,600\nAnd what is really cool is you can find variations\nof this dish in former Portuguese colonies\n\n758\n00:34:39,600 --> 00:34:40,600\nsuch as Macau and Goa, India.\n\n759\n00:34:40,600 --> 00:34:41,600\nYes.\n\n760\n00:34:41,600 --> 00:34:42,600\nMozambique.\n\n761\n00:34:42,600 --> 00:34:43,600\nSo travel around and try out the variations.\n\n762\n00:34:43,600 --> 00:34:44,600\nYeah, it feijoada around the world.\n\n763\n00:34:44,600 --> 00:34:45,600\nDessert has arrived.\n\n764\n00:34:45,600 --> 00:34:46,600\nDessert is here.\n\n765\n00:34:46,600 --> 00:34:47,600\nWell, Sam is going to love this.\n\n766\n00:34:47,600 --> 00:34:48,600\nSo this one is Doce de leite and I'm probably\nbutchering the name but that is Portuguese\n\n767\n00:34:48,600 --> 00:34:49,600\nfor dulce de leche.\n\n768\n00:34:49,600 --> 00:34:50,600\nThere it is.\n\n769\n00:34:50,600 --> 00:34:51,600\nOh wow.\n\n770\n00:34:51,600 --> 00:34:52,600\nMmmmmm.\n\n771\n00:34:52,600 --> 00:34:53,600\nIt is so nice to just eat it on its own.\n\n772\n00:34:53,600 --> 00:34:54,600\nLike it is great on ice cream and bananas\nand cakes but even on its own.\n\n773\n00:34:54,600 --> 00:34:55,600\nLike just on the spoon works perfectly.\n\n774\n00:34:55,600 --> 00:34:56,600\nAnd what are the other two?\n\n775\n00:34:56,600 --> 00:34:57,600\nSo this one, the dark one is made out of banana.\n\n776\n00:34:57,600 --> 00:34:58,600\nSo let's try that.\n\n777\n00:34:58,600 --> 00:34:59,600\nI've never had this one before.\n\n778\n00:34:59,600 --> 00:35:00,600\nMmmmmm.\n\n779\n00:35:00,600 --> 00:35:01,600\nYeah, it is kind of like caramelized bananas.\n\n780\n00:35:01,600 --> 00:35:02,600\nIt almost tastes a bit like a jam.\n\n781\n00:35:02,600 --> 00:35:03,600\nI think I'm going to like that one a lot.\n\n782\n00:35:03,600 --> 00:35:04,600\nAnd this one, last but not least, this one\nI asked but he said the name in Portuguese\n\n783\n00:35:04,600 --> 00:35:05,600\nreally quickly and I couldn't understand it.\n\n784\n00:35:05,600 --> 00:35:06,600\nHahahaha.\n\n785\n00:35:06,600 --> 00:35:07,600\nIt's a mystery.\n\n786\n00:35:07,600 --> 00:35:08,600\nNumber three.\n\n787\n00:35:08,600 --> 00:35:09,600\nIf I had to guess, maybe pumpkin.\n\n788\n00:35:09,600 --> 00:35:10,600\nI was going to say sweet potato.\n\n789\n00:35:10,600 --> 00:35:11,600\nOkay.\n\n790\n00:35:11,600 --> 00:35:12,600\nIt could be one of the two.\n\n791\n00:35:12,600 --> 00:35:13,600\nOne of the two.\n\n792\n00:35:13,600 --> 00:35:14,600\nWhy don't you try and tell me.\n\n793\n00:35:14,600 --> 00:35:15,600\nSo time to try the mystery dessert.\n\n794\n00:35:15,600 --> 00:35:16,600\nThe mystery.\n\n795\n00:35:16,600 --> 00:35:17,600\nWhat could it be?\n\n796\n00:35:17,600 --> 00:35:18,600\nPumpkin or sweet potato?\n\n797\n00:35:18,600 --> 00:35:19,600\nThat is the question.\n\n798\n00:35:19,600 --> 00:35:20,600\nThe million dollar question.\n\n799\n00:35:20,600 --> 00:35:21,600\nYou know what, I think I don't know if it\nis pumpkin or sweet potato but it definitely\n\n800\n00:35:21,600 --> 00:35:22,600\nhas cinnamon.\n\n801\n00:35:22,600 --> 00:35:23,600\nIt definitely has cinnamon.\n\n802\n00:35:23,600 --> 00:35:24,600\nThat is what I've been able to ascertain.\n\n803\n00:35:24,600 --> 00:35:25,600\nHahahaha.\n\n804\n00:35:25,600 --> 00:35:26,600\nDetective skills.\n\n805\n00:35:26,600 --> 00:35:27,600\nFoodie detective.\n\n806\n00:35:27,600 --> 00:35:28,600\nOkay, so the meal has come to its conclusion.\n\n807\n00:35:28,600 --> 00:35:29,600\nWe have finished everything in front of us\njust about.\n\n808\n00:35:29,600 --> 00:35:30,600\nThat was a lot of food.\n\n809\n00:35:30,600 --> 00:35:31,600\nIt was.\n\n810\n00:35:31,600 --> 00:35:32,600\nThe dessert was like the knockout blow.\n\n811\n00:35:32,600 --> 00:35:33,600\nYeah.\n\n812\n00:35:33,600 --> 00:35:34,600\nIt was the uppercut.\n\n813\n00:35:34,600 --> 00:35:35,600\nReady for siesta?\n\n814\n00:35:35,600 --> 00:35:36,600\nYeah, basically.\n\n815\n00:35:36,600 --> 00:35:37,600\nSo what did you think of your first feijoada?\n\n816\n00:35:37,600 --> 00:35:38,600\nYeah, I actually really liked it.\n\n817\n00:35:38,600 --> 00:35:39,600\nIt is simple food.\n\n818\n00:35:39,600 --> 00:35:40,600\nSimple ingredients but it is quite tasty.\n\n819\n00:35:40,600 --> 00:35:41,600\nAnd it is filling too.\n\n820\n00:35:41,600 --> 00:35:42,600\nI did like it.\n\n821\n00:35:42,600 --> 00:35:43,600\nI would eat it again.\n\n822\n00:35:43,600 --> 00:35:44,600\nI think it is also worth mentioning this is\na dish that you can find everywhere from like\n\n823\n00:35:44,600 --> 00:35:45,600\nbudget eateries to like top notch restaurants.\n\n824\n00:35:45,600 --> 00:35:46,600\nSo if you want to try it you don't necessarily\nhave to pay a lot for it.\n\n825\n00:35:46,600 --> 00:35:47,600\nYou can find this anywhere in Brazil.\n\n826\n00:35:47,600 --> 00:35:48,600\nI mean, it is the national dish right?\n\n827\n00:35:48,600 --> 00:35:49,600\nYes, that is right.\n\n828\n00:35:49,600 --> 00:35:50,600\nSo try it anywhere and for whatever budget\nyou have.\n\n829\n00:35:50,600 --> 00:35:50,601\nYeah.\n\n", "original_filename": "20180101 - Brazilian Food Tour ≡ƒçº≡ƒç╖ΓÇ»∩╜£ 12 MustΓÇæTry Dishes in Rio and Sa╠âoΓÇ»Paulo ΓÇô Churrasco, Feijoada, Brigadeiro.en.srt", "missing_transcript": false} {"id": "c6024e19ee3ec0b2", "content_hash": "51056516c53770cc7dab8c8b4fd54de78ca9064d", "video_id": "aUxuNcW6Zoo", "url": "https://www.youtube.com/watch?v=aUxuNcW6Zoo", "position": 12, "published_at": "2017-12-15T11:00:01Z", "video_date": "2017-12-15", "title": "Nepal Travel Video ( नेपाल यात्रा भिडियो) - A Visual Journey (Cinematic B-Roll)", "youtube_title": "Nepal Travel Video ( नेपाल यात्रा भिडियो) - A Visual Journey (Cinematic B-Roll)", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 61222, "tags": "nepal,nepal travel video,nepal travel,visual journey,नेपाल यात्रा भिडियो,नेपाल,kathmandu travel video,nepal video,नेपाल यात्रा,kathmandu nepal,नेपाल पर्यटन,pokhara nepal,kathmandu,pokhara,kathmandu travel,pokhara travel,pokhara travel video,kathmandu video,pokhara video,visit nepal,पोखरा,visit kathmandu,visit pokhara,काठमाडौं,pokhara boat ride,Phewa Lake,pokhara hike,Swayambhunath,फेवा ताल,Durbar,travel,visual,cinematic,visuals,nepali,food,vlog,b-roll", "tags_list": ["nepal", "nepal travel video", "nepal travel", "visual journey", "नेपाल यात्रा भिडियो", "नेपाल", "kathmandu travel video", "nepal video", "नेपाल यात्रा", "kathmandu nepal", "नेपाल पर्यटन", "pokhara nepal", "kathmandu", "pokhara", "kathmandu travel", "pokhara travel", "pokhara travel video", "kathmandu video", "pokhara video", "visit nepal", "पोखरा", "visit kathmandu", "visit pokhara", "काठमाडौं", "pokhara boat ride", "Phewa Lake", "pokhara hike", "Swayambhunath", "फेवा ताल", "Durbar", "travel", "visual", "cinematic", "visuals", "nepali", "food", "vlog", "b-roll"], "text": "Nepal Travel Video ( नेपाल यात्रा भिडियो) - A Visual Journey (Cinematic B-Roll)", "text_with_breaks": "Nepal Travel Video ( नेपाल यात्रा भिडियो) - A Visual Journey (Cinematic B-Roll)", "srt": "1\n00:00:00,000 --> 00:00:24,300\nNepal Travel Video ( नेपाल यात्रा भिडियो) - A Visual Journey (Cinematic B-Roll)\n\n", "original_filename": "20171215 - Nepal Travel Video ( αñ¿αÑçαñ¬αñ╛αñ▓ αñ»αñ╛αññαÑìαñ░αñ╛ αñ¡αñ┐αñíαñ┐αñ»αÑï) - A Visual Journey (Cinematic B-Roll).en.srt", "missing_transcript": false} {"id": "39917e64ffe7d183", "content_hash": "8b1ad264e496186eabe5db61b5aa6383593da140", "video_id": "CKjxKmgRzNs", "url": "https://www.youtube.com/watch?v=CKjxKmgRzNs", "position": 13, "published_at": "2017-12-01T18:00:01Z", "video_date": "2017-12-01", "title": "Visit MACAU City Guide | What to SEE, DO & EAT in MACAU Travel Tips (澳門 - 澳门)", "youtube_title": "Visit MACAU City Guide | What to SEE, DO & EAT in MACAU Travel Tips (澳門 - 澳门)", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 9815, "tags": "macau city guide,macau travel tips,macau city,macau,macau casinos,macau travel,macau attractions,Macau day trip,macau transportation,macau street food,macau prices,macau travel advice,macanese food,macau on a budget,macau museums,macau restaurants,macau hotels,macau food,macau architecture,Hong Kong to Macau,macau free things to do,macau things to do,macau expenses,Hong Kong day trip,macau free attractions,澳門,澳门,Taipa,氹仔島,Senado Square,氹仔岛,sar", "tags_list": ["macau city guide", "macau travel tips", "macau city", "macau", "macau casinos", "macau travel", "macau attractions", "Macau day trip", "macau transportation", "macau street food", "macau prices", "macau travel advice", "macanese food", "macau on a budget", "macau museums", "macau restaurants", "macau hotels", "macau food", "macau architecture", "Hong Kong to Macau", "macau free things to do", "macau things to do", "macau expenses", "Hong Kong day trip", "macau free attractions", "澳門", "澳门", "Taipa", "氹仔島", "Senado Square", "氹仔岛", "sar"], "text": "Well good morning from Hong Kong (香港). It is seven in the morning. A little early to be out in my opinion but today we're going to Macau (澳門 - 澳门). Special day. So we've got our tickets for Macau (澳門 - 澳门). Woo! 160 Hong Kong dollars each. It is just over $20 US bucks and they give you your seats as you basically arrive. Just after you go through immigration. Yeah so we just got these little stickers. We're 17M and 17K and guys don't forget to bring your passport because technically you're going to a different special administrative region. You're going from Hong Kong (香港) to Macau (澳門 - 澳门). So we have just sat down in the boat (TurboJET - 噴射飛航). I already feel queasy. This is like rocking from side to side. Are you regretting your decision to have a Mcdonald's breakfast this morning? That was his idea. Not it wasn't. We needed something quick. We normally don't eat there. Oh man. Made it. And you know what? The ride was a lot smoother than I was expecting. I think it was because we were on the second floor of the boat this time. Yeah. That and the fact you were sleeping most of the way. I passed out. It was way too early to be traveling. In all fairness almost everyone was sleeping on that ride so. Yeah. So yeah now we're basically we're going to go catch our transportation. We're looking to find one of the free shuttle buses to the hotels we're looking for. Yes. Possibly the Venetian bus and then we get started. Haha. I feel so cheeky. We're being so cheap instead of paying for a bus or for the taxi. No, that is what everyone does. Free shuttle. That is what everyone does here. That is true. We found free transportation. Shhhh. So I'm not sure if we already mentioned this but today is just a day trip from Hong Kong (香港). So we're not actually staying here in Macau (澳門 - 澳门). We did that once before and it is super expensive here. Like everything is overpriced. So we thought we would just visit for the day and yeah we're going to be making a little guide and showing you a few of the different things that you can do here and eat here. We're going to be sampling lots of good food. Alright, so we figured since we took the free shuttle to the Venitian we should probably visit the Venetian (澳門威尼斯人度假村酒店). What do you think? So yeah, we've just been checking it out here. And it is definitely obviously not like Venice but I guess it is a casino version of Venice. It is a bit like Vegas. It is a bit like Vegas. And yeah Macao has been called the Vegas of China. So I mean. Yeah. Yeah we're going to go check out a few other casinos and then I think we're going to spend the rest of the day exploring more of the historic ruins and eating. More of the cultural side. More of the cultural stuff and then eating a lot of street food as well too. I have to say walking through casinos is exhausting. These buildings are massive. We're currently trying to reach the Parisian (澳門巴黎人) from the Venetian. I feel like we've been walking for 15 or 20 minutes. Still not in sight. So we had enough of hotels and casinos for a while and we've walked over to Taipa (氹仔) and over here we're going to be visiting the Taipa Houses Museum (龍環葡韻住宅式博物館 - Casas-Museu da Taipa). There is also like a nice little park with wetlands behind us. So yeah, it is a lot quieter and more peaceful over here. I would say I prefer it. So what did you think of the museum? Yeah, it was pretty cool. It was free to visit and there is about four different houses you can go in to. Each house had its own different kind of theme or gallery. One was a living museum, there was another where there was artwork and there was another where there was old photographs. So yeah if you pop by here you can check out the different houses. Just pop in and it doesn't take long to visit them at all. We have now been walking around for a few hours and I'm starting to feel the hanger vibes. Yeah, so it is a good time to go eat. It is just before noon and it is time to scarf down on some Macanese street food. Let's get food. So we kind of have a list of things we want to try here in Macau (澳門 - 澳门). Yes. And this was not on here. Wasn't on the list but we still found it interesting. So what is this one? So this is an egg pudding but I got the chocolate egg pudding. Yeah, they also had green tea right? Yeah. Um, so yeah it is like an egg. They sliced off the top. I don't even know how you make this to be honest. Do you shape the egg until it is creamy? I have no idea. We have no idea what this is and that is what makes it so exciting. Mmmm. Well it does not taste like boiled eggs so that is excellent. It is really creamy. Look at that. Is it sweet? Like how yeah. Yeah, it is literally like pudding. Okay. Maybe it is just like pudding that has been put inside of the eggshell. Maybe that is just the preparation of it. Look. Oh wow. This is a mystery to me. No idea how it is made but it is so delicious. Wow. And Sam doesn't like eggs so he was like no I won't have one. So are you going to eat it all then? You're missing out. Seriously this is like chocolate pudding. It is so creamy, so smooth. Unbelievable. So it took us a while to find a place that was serving pork chops this early. But we finally found one. Yeah, some of them weren't going to start serving them until 2pm. Until 2 pm. And it is around noon right now so oh bummer but we finally found somewhere and this pork chop bun (豬扒包) is one of the most popular street foods you can find in Macau (澳門 - 澳门). Yeah. It is basically. Oh wow. Thank you. Here comes our tea too. It is basically considered a Macanese specialty. Uh huh. And it is almost considered like a Macanese hamburger. Macau's take on a hamburger. So you've got your pork chop (豬扒包) in the middle. Yeah. And then you have a crispy bun. Well it is crispy on the outside and it is supposed to be soft on the inside. So I am dripping sauce all over the place. Time for me to just take a bite. Next up we're having Pastel de Nata (蛋撻 - 蛋挞) and this is where you start to see the Portuguese influence in Macanese cuisine. This is something that you find everywhere in Portugal. We had these when we were in Lisbon. There is a really famous shop um in Belem. And yeah these are really tasty. I've had these often. I know. So let's dig in. So excited to be having them again. Mmmm. And the Macanese take on it is really good. Mmmm. Really good. Look at that. It is like so custard-y inside. Wow. And we got these from what is considered to be a famous place for them. It is called Lord Stow's. Yeah. Yeah. It is not from the original shop but it is from one of the branches and ah yeah we're just really lucky to bump in to it. It is so flakey. Haha. The exterior. Look at that. Can you see the layers these. It is like Millefeuille. So I have to say I really enjoyed visiting this area. Taipa (氹仔). I hadn't been here before when I was last in Macao (澳門 - 澳门) and it is pretty cool. It just feels more historic. It is colorful. Great street food. So next up we're going to head to Senado Square (Largo do Senado - 議事亭前地) and to get there we're going to make use of some of the free transportation provided by the Casinos. Update. So the free shuttle that they used to have from the Galaxy Hotel to the area around Senado Square (Largo do Senado - 議事亭前地) a few years ago no longer runs. What? So we're going to Star World. Yep. And from there I think we're going to be walking about 20 minutes the guy said. It is getting us halfway there and then we have to walk. We're getting a little spoiled I'd say. We were on our way to Senado Square but then we spotted these really pretty garden so we're taking a bit of a detour. Yeah, it is has been nice so far and we've just been walking around and I think we're probably only like five or ten minutes away from where we want to be so getting closer. Where are we at the moment? So we're at Senado Square (Largo do Senado - 議事亭前地). This is where we've been trying to walk to now for a while. Yeah. We've just been taking some time-lapses so setting the camera up on the tripod and I think we're going to try and go find a bite. We're getting a little peckish again. Again. And you know what? It is looking super Christmas-y around here. It is. Check it out. It is only like 19 days away from Christmas. So yeah. But by the time you watch this Christmas will be long gone. Happy 2017! Haha. This is just a little bit too crowded for me. We're at a standstill. We're not moving. Not going anywhere. Ow. We're losing steam. We're still determined to see as much as we can in one day. Man. Yeah, we made it to Saint Paul's Ruins. We still haven't found food though so we're getting a little hangry. We have St. Paul's Ruins (大三巴牌坊) off in the background and Sam ready to sample more food. Yeah, so something you're going to find in Macau (澳門 - 澳门) well just about everywhere. Especially around the Saint Paul's Ruins (大三巴牌坊) is you get this beef jerky that is for sale. Yeah. And you buy these big slabs and they cut it up for you like there is just a huge amount here. So I'm going to try it. I did sample this one. It is sweet. Is it beef or pork? That is the question. It is pork. Pork. Pork jerky (豬肉乾). Mmmm. That is really nice. It has got like a sweet glaze on it. It kind of reminds me of um if you've ever had a cooked ham that has been cooked in like molasses or maple syrup or something like that. Very Canadian. Maple Syrup. Uh huh. It kind of has that glaze type of sweetness on the outside and it is nice meat. It is not unlike other jerkys that I've had before it is not as chewy. Um, it basically you just bite in to it and the meat basically disintegrates in your mouth so it is nice. We've got a lot. Look at that. Man. We're going to be here for a while. So we're still trying to eat our way around the city here and it is starting to rain. Today was supposed to be zero percent chance of precipitation and look at what is happening. With all of these clouds I'm actually surprised it didn't rain earlier. Anyways we found our next snack and we're having almond cakes (杏仁餅). So check those out. It looks really powdery and it actually has chunks of almond in it. Wow. And we saw these being freshly made. So it is pretty amazing. That is how we decided on the store. We're like oh they're making them right outside so. How are those? Good. It is quite dry. It is almost like a chalky like powdery texture so if you're planning on having a few you probably want tea or like some kind of beverage nearby. A bubble tea (波霸奶茶). Have a bubble tea nearby. We didn't get a bubble tea (波霸奶茶) actually. Hahaha. That is next. But yeah it is really nice. Really tasty. Kind of a nice Christmas treat. Almond for some reason it seems like a Christmas-y ingredient. Alright so Sam is now rocking a purple drink in his hand. Yeah. What could that possibly be? So we've had bubble tea (波霸奶茶) in both Taiwan and in Hong Kong (香港). Yeah, but we haven't had it in Macao (澳門 - 澳门) and we haven't had Taro before. So this is a purple color. And you can see it still has the tapioca jellies at the bottom. Yeah but time to try it. Alright, so taro milk. Mmmm. What does taro milk taste like? It is really sweet. It has a bit of a creamy taste and you can definitely can taste the taro. It is strong. Does it taste like potato. Like potato milk. A little bit. It still tastes a bit like tea though too. It is really good. So next we're heading into Museu de Macau (澳門博物館). We have not decided whether or not we actually want to go in to the museum. Still debating that. We've been walking around a lot and visiting the museum involves more walking. I'd be pretty happy to just enjoy the view maybe eat some more. So Sam what is the one determining factor on whether you want to visit a museum or not? What do you always ask? Can we take photos? I thought you were going to say is it free? Oh is free too. Yeah those things. If it doesn't meet those criteria then sometimes I just do not go in. So that was made easy. The exhibit was actually closed so we can only enjoy the terrace but the terrace has some pretty cool views so we're here. So Sam last attraction of the day. Where are we? So we are at Monte Fort. Monte Fort (Fortaleza do Monte - 大炮台). And yeah it is starting to rain quite a bit. It is starting to rain and it has been a long day so we're going to head back and leave you with these magnificent views. We should probably say thank you to the Wynn Hotel for that private transfer to the ferry terminal. We were the only people on the shuttle bus. Literally. And we didn't even stay at their hotel. Well welcome to a nondescript hotel room somewhere in Asia. Today we're going to be talking Macau travel tips because we recently traveled there on a day trip from Hong Kong and actually we've also been there. We went there maybe like 3 years ago. Yeah. And we stayed overnight. So we thought why not share some of the tips, some of the things we've learned for anywhere out there planning a trip there. And because we've done both of those types of trips we think we can offer something for just about everyone. So yeah, you can do it by day from Hong Kong and you can also stay overnight too. So as usual we've got our notes in front of us on the computer so you're going to see us staring down but that is just so we give you accurate information and we're not making stuff up. Yeah. Yeah. So how a lot of people describe Macau (澳門 - 澳门) is they call it the Vegas of China. But you know what that is not really fair because Macao actually generates seven times the amount of revenue as the strip on Vegas. Cha chingy chang. So if anything Vegas should be called you know the it should be the Vegas should be the Macau of the United States. America! Yeah. All of America. So that is how much gambling is a part of Macau (澳門 - 澳门). But Macao (澳門 - 澳门) is also way more than just gambling. It also has a lot of colonial history and you can really see that when you're walking around in the Old Town. It is just very Portuguese. Like buildings, the floor tiles, even the cuisine. So even if you're not in to gambling it is really worth visiting. Right. And there is also a lot of really fascinating street foods as well. That is called Macanese cuisine. It is a combination of Portuguese and Southern Chinese with a lot of Southeast Asian ingredients. Oh la lah. Quite fascinating stuff. So the local currency is the Macau Pataca. I had no idea so I was calling it Macau dollars or Macanese dollar the whole time I was there which is pretty embarrassing. That is. Anyway the exchange is $1 USD = 8 MOP Patacas. Yeah, and it is basically almost identical to the Hong Kong Dollar. And that leads into our next point where if you're coming from Hong Kong you can use Hong Kong Dollars in Macau (澳門 - 澳门). Yes. It is widely accepted. Yep. But here is the catch. If you do take out the Macau Patacas. If you have quite a bit of them you're going to want to especially exchange your coins before you go back to Hong Kong because those coins are not accepted in Hong Kong. Yeah. So yeah, it is kind of a bit of a double standard. I'm not sure why that is but yeah if you do have Hong Kong extra Hong Kong dollars do bring them in and spend them in Macau. It is possible to do that. So our next point is transportation. How do you get to Macau (澳門 - 澳门) and there are actually lots of different ways. Right. I would say probably the most popular if you're coming from Hong Kong would be the ferry. Right. And you can take the ferry from Hong Kong Island, Kowloon or from Hong Kong International Airport. Yeah, so you have those different options and so that is arriving from the let's say arriving from Hong Kong but you can also arrive from Mainland China. There are buses from like Guangzhou and other places. Shenzhen. Different types of places. They also have ferries too. Uh huh. And then of course there is the airport. And something to keep in mind even if you're going to visit Hong Kong not just Macau is that uh the Macau airport has some really good budget flights. Yes. So you may actually be able to fly into Macau cheaper than Hong Kong. So if you're thinking of flying into Hong Kong especially somewhere from Southeast Asia consider also Macau (澳門 - 澳门). Because you may get a much better deal. I remember the one time we flew in from Chiang Mai we got a really good price from Air Asia. So yeah, do consider that. And you know what? Speaking of flights we should also mention you can come to Macau by helicopter. Haha. Fancy. Yeah, if you want to arrive like a boss. If you want to arrive in style. I think it is like about $500 dollars one way. Yeah, it is about $500 US dollars but it is only 16 minutes from Hong Kong. So if you're in a rush and you want to start gambling you know take the helicopter and you'll be there in no time. So speaking of the ferry you're going to save a little bit of money if you go on a weekday as opposed to the weekend. It is just slightly cheaper. Um, you're looking at around just over $20 US dollars for an economy class. Yeah. And that is perfectly adequate. I mean uh it is only an hour ride so and there is departures leaving every like. Very frequently. Yeah. Like 15 to 30 minutes. Right. And you can go anytime of day. You can leave really early in the morning and you can come back late at night. Or vice versa. So it is really easy. We've always just shown up and bought our ticket. Um, like right from the stands. Right when we wanted to go and that is probably fine on weekdays but if there is like a really big event going on in Macau or it is on a weekend during a busy time of year I'd recommend booking in advance and you can do that on the TurboJET's website. I've also once booked it online. It was really easy. They accept credit cards and stuff like that. Of course. Super easy. So next let's talk about accommodations in Macau and we've got to tell you just like Hong Kong it is not cheap. I would go as far as saying that it can be more expensive than staying in Hong Kong. Yeah, it is. Hong Kong does have budget options. You can stay in dorms. In Macau that is basically nonexistent. Yeah. Uh, I remember even the first time I visited Macau which is before I met you they didn't really have many dorm options or hostel options and that is true even to today. And I guess when most people are going over there to gamble um yeah. They've got the cash. They've got money. And there isn't even a lot of very good mid-range options to be honest. Yeah. So there are some sort of more like dingy hotels which are not located by the casinos not located by the main attractions. And you can probably find something for under $100 US dollars but don't expect a lot at that price which is kind of why we recommend doing it by day. If you're visiting Macau more for the culture and the food then you can definitely make a day trip from Hong Kong. But if you do want to gamble and do some of the more entertainment. The shows at night and stuff then you probably will just have to cough up the money stay in a casino or like famous hotel and pay a bit more. And we have notes on that here. So a 2 to 3 star is going to be between $88 to 160 USD and if you're looking for 4 to 5 stars a $150 all the way up to $600 US bucks. So yeah, bring your money. Hahaha. So there are AirBNB options. We noticed some places where you can get a shared room for $40 to $60 dollars a night. So that is actually not bad. Well not a shared room. Like your own private room in someone's house. Right. But you won't have the whole apartment to yourself. Yeah, sorry. That is what I meant. And I noticed that those places weren't like right in the core the city. So again more on the outskirts. And if you're wanting to get your own place you're looking at $80 to $200 dollars plus. Yeah. So yeah, again not very cheap. Um but it is available. So next up let's talking about transportation around Macau (澳門 - 澳门). And one thing we really enjoy is that all of the casinos and hotels offer free shuttles from the terminal because obviously they want to lure guests. Like come gamble at our place. Yep. So they offer free transportation which is great for visitor's on a budget I would say. It really is. So you can literally arrive at one of the ferry terminals and then hop on one of these free shuttle buses and they will take you to all of the major casinos and also to some major attractions as well. Yeah. So it is actually a really good way to get around the city and it is absolutely free. So you can that is our favorite way to get around Macao. Hands down. So aside from free transportation also just walk around Macau on foot. I mean a lot of places once you arrive in a certain area like if you're in Taipa or you're near Senado Square or Saint Paul's Ruins for example. A lot of the places that you can just reach by foot and it is just a really pleasant way to just walk around in Macau. So it is very pedestrian friendly and we definitely recommend it. That being said we would not recommend walking from the strip where all of the casinos are all the way to Senado Square because you're not going to make it. Take a bus to get there. And then you can walk around once you're there. That would be really pushing it. Yes. Haha. Uh, another option is you can take also public buses which are fairly cheap and also taxis. So a taxi shouldn't cost more than about $5 US dollars for short rides and yeah if you're in a hurry that would probably be your best bet because you do sometimes have to wait around for the shuttle buses. They leave at designated times for example. And if something is too far to walk then consider taking the taxi or one of the public buses. So for all of you budget travelers out there next up we're going to talk about free attractions you can visit around Macau. And number 1 I would say the area around Senado Square which is kind of like the main plaza the main square. You have lots of Portuguese architecture and tiles. Yeah. You can get some street food while you're there. Yeah, it is nearby a lot of other major attractions and it is just a very central area and it is a great place to people watch as well. Yeah, and once you're at Senado Square you can walk all the way to the ruins of Saint Paul which is basically the facade of a church. Like the building is no longer there so all you see is the facade and the stepz leading up to it. But I would say that is a pretty cool walk from those two points. It is a major landmark and you're going to see tonnes of people taking photos there. It is quite photogenic and it is also you pass from Senado Square all the way to the ruins that you're going to see probably where you can most of your street food too. Yes, free samples of food guys. Food! That was another one of our free things. Yeah, a lot of these stores they lure people in by offering free samples. You can get free samples of almond cookies, free samples of like the pork jerky with glazed honey. So yeah there is a lot of different free samples so hit those up before you actually purchase something. So obviously another free attraction are all of the hotels and casinos and I mean some of them are themed. You have the Venetian which looks just like Venice and you have the Parisian which looks just like Paris. So if you enjoy that kind of thing you can go hotel and casino hopping. Yeah, and some of them are really cool inside. And the nice thing is that all of the shopping area and all of the entertainment area is free to anyone in the public. It is only the casino part where you have to be gambling in order to go in to. You can't just wander around in there. So aside from Senado Square another really cool place where you can see a lot of Portuguese architecture and visit some museums is Taipa. And it is also a great place to get street food. That is where we tried are Macanese egg tarts and a few other delicious things. Pork chop buns. Yes. So that is a great place to wander around. So we've already talked about free attractions in Macau. Now we're going to move on to things that you're probably going to want to pay for. So first up we have Macau Tower. Yeah, and I mean you're going to get a great view of Macau from there. All the casinos all of the different islands. So yeah, definitely go up it. This is actually a confession time. This is something we haven't done before but yeah if you're in to towers and getting really good views then definitely check it out. And you know what, I'm pretty sure you can go bungee jumping. Yes, you can. It is something we've never really researched. No. Because we have no interest. We're both terrified of heights so that is not something we'd do but if you have a little more courage than us consider it. So the price to go up Macau tower is 130 Pataca MOP and it is obviously a little bit cheaper if you're a child or a senior citizen. So this next attraction that you're going to want to pay for is a mouthful. So I'm going to read it to you. It is called City of Dreams House of Dancing Water Spectacular. RIght. And basically it is a nightly show. Kind of like a performance so if you like entertainment that is something you can do. Yeah, this is located on the strip where all the casinos are. RIght, and again that is something we haven't done but it is very very highly rated. But this one is quite pricey. So in terms of prices it is going to cost you 580 Hong Kong Dollars which is about $75 US dollars per ticket. And of course we couldn't talk about Macau without mentioning gambling. So so many people go there to gamble and if you're so inclined you can spend as little or as much as you want. You can drop huge wads of cash in Macau (澳門 - 澳门) and if you want to gamble there is no shortage of places that will take your money. And there is probably no limit to how much you can bet. Yeah, exactly. So next up we're going to talk about different foods you can try in Macau. And we actually made an entire video dedicated to Macanese street food so you can check that out if you're interested. If you're a bit of a foodie. There are just tonnes of options. Like we ate like seven or eight different things. So there is just tonnes of things to try. And we ate really well. So I would say one of my favorites was the egg tarts. The Portuguese egg tarts. Those were so tasty. Oh my gosh. So crispy. Those. Flaky. Those were so good. Those liked rivaled the egg tarts you find in Portugal. The original ones. What are they Pasteis de Nata? Yeah. Yeah. They were so good. Those are fantastic and they're also really cheap. So another really popular one to have that we highly recommend is the pork chop bun. It is basically like just like a pork chop in a bun. And the outside of the bun is crispy and then it is really doughy inside. Yeah, it is toasted. Yeah, it is toasted. It is just really good. Trust me. Try that one. Just make sure you don't like bite into the bone like Sam did. Oh my gosh. Because the pork chop obviously has the chop in there. I didn't see the bone and I bit in to it really hard and I thought of my gosh did I just chip a tooth. I was wondering am I actually going to be able to enjoy Macau or not or do I have to go to a make an emergency dentist appointment. Okay, so next up, and this is for the more adventurous people, try the durian ice cream. Aw! Oh my gosh. It smells bad. I love durian you hate it. So if you already know you hate durian then obviously don't try it. Stay away. But if you've never tried try the durian ice cream it is really good. And the next one I want to talk about is basically the sweet pork jerky that you can find. These are just the thin strips that are cut up with scissors and put into a bag. They are really good. It is really soft. It is so different from North American jerky or also Biltong which is something I've tried from South Africa. It is really soft jerky. It is really sweet. It makes a great snack. And another thing I really enjoyed trying was the almond cookies. Oh yeah. And those for some reason just make me think of Christmas. They're like little small bite sized cookies and they're very dry. Yeah, so if you're going to try a whole bunch you probably want to enjoy them with tea or some kind of beverage. Yeah, maybe bubble tea. We enjoyed ours with bubble tea. Mmmm. Oh yeah. And if you guy by some shops you can actually see them making almond cookies which is fascinating. So I would recommend buying them from one of the shops that is making them right in front of you. You know it is fresh. You know it is good. And another thing you can try in Macau is Portuguese wine. We didn't get to do this. Oh, I highly regret not doing that. Yeah. We just didn't have time. I love wine so I would have loved to try the Portuguese wine. Apparently, it is really affordable and really good quality too. Next time. Now moving on to things we loved about Macau. Yeah, so these are all of things we really liked about Macau and what made it an attractive place to visit. So number 1 would be the free hotels and casinos you can just wander around and I mean you've got these grand buildings. Yeah. So it is kind of like woah! If you're there just for shopping and entertainment you could literally make that the focus of your entire trip. There is just so many different casinos and hotels to visit. And every time we go back there is a new one. There is like a new building. They build fast in Macao. Oh. I have to say. They sure do. Yeah, anyways another thing we enjoyed was the street food. Which we've mentioned a few times already. That was really good. Oh my gosh the Macanese street food is amazing. And one of the advantages of snacking on street food all day long as opposed to going to sit down restaurants is that it really helps you manage your time. You can see and do a lot more when you're just like picking up these little bites. Having something quick to eat and then moving on to the next thing. And it is a lot more affordable than going out for a fancy meal. Yes. In Macau (澳門 - 澳门) because I have a feeling that would not be affordable. No, it could get pricey really quick. And yeah, all of the Macanese street food is really cheap. Like everything was under $5 US dollars. Some things were under $1. So really cheap. Really delicious. Highly recommend it. So another thing we really like is all of the Portuguese architecture and ruins that you can find throughout the city. It is just fascinating to see that type of architecture in you know a part of the world where you normally wouldn't associate that with. Yeah. It just gives a some people come obviously to Macau to gamble and to do other things like that but you can also be a culture vulture and enjoy the Portuguese architecture. Culture vulture. And other things. So another point to add is that this is such an easy day trip. Like it is just so convenient to hop on a ferry and you're there. Right. So the ease of travel is another really alluring thing about Macau (澳門 - 澳门). It is very attractive and if you want to do the way we did it we woke up really early in Hong Kong we went to the ferry terminal bought our ticket, quickly went through immigration. Do remember to bring your passport. Yes. You are going from one special administrative region to another. From Hong Kong to Macau so don't forget to do that. But yeah, you can go buy your ticket on the spot. We were on the baot within like what 30 minutes. And then it an hour to Macau (澳門 - 澳门). Immigration was a breeze there and so like by I don't know by 8 or 9 we were like already rolling. We were sightseeing. We were sightseeing, exploring Macau. So yeah and then you can come back again late at night. And that makes for a great really busy day. I find that when you have some time scarcity like that you just maximize your time. Yeah, you really run around. We did. And we saw a lot and yeah check out our video to see what we did in just one day. And one final point about things we loved about Macau would have to be the free transportation provided by the hotels and casinos. Thank you! Thank you hotels and casinos. Even though we didn't really spend money. I know we took like three different shuttles. Yeah, oh what was it the Wynn Hotel. We went from the Wynn Hotel back to the ferry. We were the only people on that shuttle. And they drove us. It was a private ride. It was awesome. So yeah, do take advantage of the free transportation. These casinos and hotels they have tonnes of money so you don't have to feel guilty about it. Alright, moving on to the things we hated about Macau. Basically the things we disliked about Macau (澳門 - 澳门). And the first thing that comes up is the accommodations. The lack of budget and mid-range accommodations. It really out prices a lot of travelers and visitors. But obviously the city is making a lot of money so I don't see that changing anytime soon. And I don't see there being a lot of budget accommodations both now and in the future. So another thing that we kind of hated about Macau is that let's say by mid afternoon a lot of the major attractions like Senado Square, Saint Paul's Ruins it is just packed with people. Super crowded. Oversaturated. Yeah, it is a little bit overwhelming. So the way that you can get around that is to visit these earlier in the morning. Yeah. Um, especially if you're staying in Macao (澳門 - 澳门). We didn't have that option because we got to these around the mid-afternoon but it was a little bit overwhelming. Yeah, there was a point where we weren't actually moving. We were just standing there in a crowd like kind of getting pushed and shoved. So that wasn't so pleasant. I guess that is one of the downsides. Right. So to like we said to get around that visit during off hours. And the last thing that I didn't really enjoy was the ferry ride coming back. It was totally fine on the way there but on the way back it was super choppy. And like the boat was bouncing up and down and that is when I understood why they have seat belts on the seats on the ferry. It is because like you're getting some serious air. And it is like uhh. To be honest that doesn't bother me as much. Like I don't get as seasick. And one tip we can offer is to try to get a seat on the second level. That is never as choppy as on the first level. Yeah. So yeah, try to get your seat on the second level especially if you mind the choppy waters and if you get seasick easily. Yeah, so I would say those are all of our travel tips for Macau. I hope you found them useful and we wish you a wonderful trip. If you're traveling there soon. Absolutely. Do visit Macau it is definitely worth at least one visit there at one point in your life. Bye. Bye.", "text_with_breaks": "Well good morning from Hong Kong (香港).\n\nIt is seven in the morning.\n\nA little early to be out in my opinion but\ntoday we're going to Macau (澳門 - 澳门).\n\nSpecial day.\n\nSo we've got our tickets for Macau (澳門\n- 澳门).\n\nWoo!\n\n160 Hong Kong dollars each.\n\nIt is just over $20 US bucks and they give\nyou your seats as you basically arrive.\n\nJust after you go through immigration.\n\nYeah so we just got these little stickers.\n\nWe're 17M and 17K and guys don't forget to\nbring your passport because technically you're\n\ngoing to a different special administrative\nregion.\n\nYou're going from Hong Kong (香港) to Macau\n(澳門 - 澳门).\n\nSo we have just sat down in the boat (TurboJET\n- 噴射飛航).\n\nI already feel queasy.\n\nThis is like rocking from side to side.\n\nAre you regretting your decision to have a\nMcdonald's breakfast this morning?\n\nThat was his idea.\n\nNot it wasn't.\n\nWe needed something quick.\n\nWe normally don't eat there.\n\nOh man.\n\nMade it.\n\nAnd you know what?\n\nThe ride was a lot smoother than I was expecting.\n\nI think it was because we were on the second\nfloor of the boat this time.\n\nYeah.\n\nThat and the fact you were sleeping most of\nthe way.\n\nI passed out.\n\nIt was way too early to be traveling.\n\nIn all fairness almost everyone was sleeping\non that ride so.\n\nYeah.\n\nSo yeah now we're basically we're going to\ngo catch our transportation.\n\nWe're looking to find one of the free shuttle\nbuses to the hotels we're looking for.\n\nYes.\n\nPossibly the Venetian bus and then we get\nstarted.\n\nHaha.\n\nI feel so cheeky.\n\nWe're being so cheap instead of paying for\na bus or for the taxi.\n\nNo, that is what everyone does.\n\nFree shuttle.\n\nThat is what everyone does here.\n\nThat is true.\n\nWe found free transportation.\n\nShhhh.\n\nSo I'm not sure if we already mentioned this\nbut today is just a day trip from Hong Kong\n\n(香港).\n\nSo we're not actually staying here in Macau\n(澳門 - 澳门).\n\nWe did that once before and it is super expensive\nhere.\n\nLike everything is overpriced.\n\nSo we thought we would just visit for the\nday and yeah we're going to be making a little\n\nguide and showing you a few of the different\nthings that you can do here and eat here.\n\nWe're going to be sampling lots of good food.\n\nAlright, so we figured since we took the free\nshuttle to the Venitian we should probably\n\nvisit the Venetian (澳門威尼斯人度假村酒店).\n\nWhat do you think?\n\nSo yeah, we've just been checking it out here.\n\nAnd it is definitely obviously not like Venice\nbut I guess it is a casino version of Venice.\n\nIt is a bit like Vegas.\n\nIt is a bit like Vegas.\n\nAnd yeah Macao has been called the Vegas of\nChina.\n\nSo I mean.\n\nYeah.\n\nYeah we're going to go check out a few other\ncasinos and then I think we're going to spend\n\nthe rest of the day exploring more of the\nhistoric ruins and eating.\n\nMore of the cultural side.\n\nMore of the cultural stuff and then eating\na lot of street food as well too.\n\nI have to say walking through casinos is exhausting.\n\nThese buildings are massive.\n\nWe're currently trying to reach the Parisian\n(澳門巴黎人) from the Venetian.\n\nI feel like we've been walking for 15 or 20\nminutes.\n\nStill not in sight.\n\nSo we had enough of hotels and casinos for\na while and we've walked over to Taipa (氹仔)\n\nand over here we're going to be visiting the\nTaipa Houses Museum (龍環葡韻住宅式博物館\n\n- Casas-Museu da Taipa).\n\nThere is also like a nice little park with\nwetlands behind us.\n\nSo yeah, it is a lot quieter and more peaceful\nover here.\n\nI would say I prefer it.\n\nSo what did you think of the museum?\n\nYeah, it was pretty cool.\n\nIt was free to visit and there is about four\ndifferent houses you can go in to.\n\nEach house had its own different kind of theme\nor gallery.\n\nOne was a living museum, there was another\nwhere there was artwork and there was another\n\nwhere there was old photographs.\n\nSo yeah if you pop by here you can check out\nthe different houses.\n\nJust pop in and it doesn't take long to visit\nthem at all.\n\nWe have now been walking around for a few\nhours and I'm starting to feel the hanger\n\nvibes.\n\nYeah, so it is a good time to go eat.\n\nIt is just before noon and it is time to scarf\ndown on some Macanese street food.\n\nLet's get food.\n\nSo we kind of have a list of things we want\nto try here in Macau (澳門 - 澳门).\n\nYes.\n\nAnd this was not on here.\n\nWasn't on the list but we still found it interesting.\n\nSo what is this one?\n\nSo this is an egg pudding but I got the chocolate\negg pudding.\n\nYeah, they also had green tea right?\n\nYeah.\n\nUm, so yeah it is like an egg.\n\nThey sliced off the top.\n\nI don't even know how you make this to be\nhonest.\n\nDo you shape the egg until it is creamy?\n\nI have no idea.\n\nWe have no idea what this is and that is what\nmakes it so exciting.\n\nMmmm.\n\nWell it does not taste like boiled eggs so\nthat is excellent.\n\nIt is really creamy.\n\nLook at that.\n\nIs it sweet?\n\nLike how yeah.\n\nYeah, it is literally like pudding.\n\nOkay.\n\nMaybe it is just like pudding that has been\nput inside of the eggshell.\n\nMaybe that is just the preparation of it.\n\nLook.\n\nOh wow.\n\nThis is a mystery to me.\n\nNo idea how it is made but it is so delicious.\n\nWow.\n\nAnd Sam doesn't like eggs so he was like no\nI won't have one.\n\nSo are you going to eat it all then?\n\nYou're missing out.\n\nSeriously this is like chocolate pudding.\n\nIt is so creamy, so smooth.\n\nUnbelievable.\n\nSo it took us a while to find a place that\nwas serving pork chops this early.\n\nBut we finally found one.\n\nYeah, some of them weren't going to start\nserving them until 2pm.\n\nUntil 2 pm.\n\nAnd it is around noon right now so oh bummer\nbut we finally found somewhere and this pork\n\nchop bun (豬扒包) is one of the most popular\nstreet foods you can find in Macau (澳門\n\n- 澳门).\n\nYeah.\n\nIt is basically.\n\nOh wow.\n\nThank you.\n\nHere comes our tea too.\n\nIt is basically considered a Macanese specialty.\n\nUh huh.\n\nAnd it is almost considered like a Macanese\nhamburger.\n\nMacau's take on a hamburger.\n\nSo you've got your pork chop (豬扒包) in\nthe middle.\n\nYeah.\n\nAnd then you have a crispy bun.\n\nWell it is crispy on the outside and it is\nsupposed to be soft on the inside.\n\nSo I am dripping sauce all over the place.\n\nTime for me to just take a bite.\n\nNext up we're having Pastel de Nata (蛋撻\n- 蛋挞) and this is where you start to see\n\nthe Portuguese influence in Macanese cuisine.\n\nThis is something that you find everywhere\nin Portugal.\n\nWe had these when we were in Lisbon.\n\nThere is a really famous shop um in Belem.\n\nAnd yeah these are really tasty.\n\nI've had these often.\n\nI know.\n\nSo let's dig in.\n\nSo excited to be having them again.\n\nMmmm.\n\nAnd the Macanese take on it is really good.\n\nMmmm.\n\nReally good.\n\nLook at that.\n\nIt is like so custard-y inside.\n\nWow.\n\nAnd we got these from what is considered to\nbe a famous place for them.\n\nIt is called Lord Stow's.\n\nYeah.\n\nYeah.\n\nIt is not from the original shop but it is\nfrom one of the branches and ah yeah we're\n\njust really lucky to bump in to it.\n\nIt is so flakey.\n\nHaha.\n\nThe exterior.\n\nLook at that.\n\nCan you see the layers these.\n\nIt is like Millefeuille.\n\nSo I have to say I really enjoyed visiting\nthis area.\n\nTaipa (氹仔).\n\nI hadn't been here before when I was last\nin Macao (澳門 - 澳门) and it is pretty\n\ncool.\n\nIt just feels more historic.\n\nIt is colorful.\n\nGreat street food.\n\nSo next up we're going to head to Senado Square\n(Largo do Senado - 議事亭前地) and to\n\nget there we're going to make use of some\nof the free transportation provided by the\n\nCasinos.\n\nUpdate.\n\nSo the free shuttle that they used to have\nfrom the Galaxy Hotel to the area around Senado\n\nSquare (Largo do Senado - 議事亭前地)\na few years ago no longer runs.\n\nWhat?\n\nSo we're going to Star World.\n\nYep.\n\nAnd from there I think we're going to be walking\nabout 20 minutes the guy said.\n\nIt is getting us halfway there and then we\nhave to walk.\n\nWe're getting a little spoiled I'd say.\n\nWe were on our way to Senado Square but then\nwe spotted these really pretty garden so we're\n\ntaking a bit of a detour.\n\nYeah, it is has been nice so far and we've\njust been walking around and I think we're\n\nprobably only like five or ten minutes away\nfrom where we want to be so getting closer.\n\nWhere are we at the moment?\n\nSo we're at Senado Square (Largo do Senado\n- 議事亭前地).\n\nThis is where we've been trying to walk to\nnow for a while.\n\nYeah.\n\nWe've just been taking some time-lapses so\nsetting the camera up on the tripod and I\n\nthink we're going to try and go find a bite.\n\nWe're getting a little peckish again.\n\nAgain.\n\nAnd you know what?\n\nIt is looking super Christmas-y around here.\n\nIt is.\n\nCheck it out.\n\nIt is only like 19 days away from Christmas.\n\nSo yeah.\n\nBut by the time you watch this Christmas will\nbe long gone.\n\nHappy 2017!\n\nHaha.\n\nThis is \njust a little bit too crowded for me.\n\nWe're at a standstill.\n\nWe're not moving.\n\nNot going anywhere.\n\nOw.\n\nWe're losing steam.\n\nWe're still determined to see as much as we\ncan in one day.\n\nMan.\n\nYeah, we made it to Saint Paul's Ruins.\n\nWe still haven't found food though so we're\ngetting a little hangry.\n\nWe have St. Paul's Ruins (大三巴牌坊)\noff in the background and Sam ready to sample\n\nmore food.\n\nYeah, so something you're going to find in\nMacau (澳門 - 澳门) well just about everywhere.\n\nEspecially around the Saint Paul's Ruins (大三巴牌坊)\nis you get this beef jerky that is for sale.\n\nYeah.\n\nAnd you buy these big slabs and they cut it\nup for you like there is just a huge amount\n\nhere.\n\nSo I'm going to try it.\n\nI did sample this one.\n\nIt is sweet.\n\nIs it beef or pork?\n\nThat is the question.\n\nIt is pork.\n\nPork.\n\nPork jerky (豬肉乾).\n\nMmmm.\n\nThat is really nice.\n\nIt has got like a sweet glaze on it.\n\nIt kind of reminds me of um if you've ever\nhad a cooked ham that has been cooked in like\n\nmolasses or maple syrup or something like\nthat.\n\nVery Canadian.\n\nMaple Syrup.\n\nUh huh.\n\nIt kind of has that glaze type of sweetness\non the outside and it is nice meat.\n\nIt is not unlike other jerkys that I've had\nbefore it is not as chewy.\n\nUm, it basically you just bite in to it and\nthe meat basically disintegrates in your mouth\n\nso it is nice.\n\nWe've got a lot.\n\nLook at that.\n\nMan.\n\nWe're going to be here for a while.\n\nSo we're still trying to eat our way around\nthe city here and it is starting to rain.\n\nToday was supposed to be zero percent chance\nof precipitation and look at what is happening.\n\nWith all of these clouds I'm actually surprised\nit didn't rain earlier.\n\nAnyways we found our next snack and we're\nhaving almond cakes (杏仁餅).\n\nSo check those out.\n\nIt looks really powdery and it actually has\nchunks of almond in it.\n\nWow.\n\nAnd we saw these being freshly made.\n\nSo it is pretty amazing.\n\nThat is how we decided on the store.\n\nWe're like oh they're making them right outside\nso.\n\nHow are those?\n\nGood.\n\nIt is quite dry.\n\nIt is almost like a chalky like powdery texture\nso if you're planning on having a few you\n\nprobably want tea or like some kind of beverage\nnearby.\n\nA bubble tea (波霸奶茶).\n\nHave a bubble tea nearby.\n\nWe didn't get a bubble tea (波霸奶茶)\nactually.\n\nHahaha.\n\nThat is next.\n\nBut yeah it is really nice.\n\nReally tasty.\n\nKind of a nice Christmas treat.\n\nAlmond for some reason it seems like a Christmas-y\ningredient.\n\nAlright so Sam is now rocking a purple drink\nin his hand.\n\nYeah.\n\nWhat could that possibly be?\n\nSo we've had bubble tea (波霸奶茶) in\nboth Taiwan and in Hong Kong (香港).\n\nYeah, but we haven't had it in Macao (澳門\n- 澳门) and we haven't had Taro before.\n\nSo this is a purple color.\n\nAnd you can see it still has the tapioca jellies\nat the bottom.\n\nYeah but time to try it.\n\nAlright, so taro milk.\n\nMmmm.\n\nWhat does taro milk taste like?\n\nIt is really sweet.\n\nIt has a bit of a creamy taste and you can\ndefinitely can taste the taro.\n\nIt is strong.\n\nDoes it taste like potato.\n\nLike potato milk.\n\nA little bit.\n\nIt still tastes a bit like tea though too.\n\nIt is really good.\n\nSo next we're heading into Museu de Macau\n(澳門博物館).\n\nWe have not decided whether or not we actually\nwant to go in to the museum.\n\nStill debating that.\n\nWe've been walking around a lot and visiting\nthe museum involves more walking.\n\nI'd be pretty happy to just enjoy the view\nmaybe eat some more.\n\nSo Sam what is the one determining factor\non whether you want to visit a museum or not?\n\nWhat do you always ask?\n\nCan we take photos?\n\nI thought you were going to say is it free?\n\nOh is free too.\n\nYeah those things.\n\nIf it doesn't meet those criteria then sometimes\nI just do not go in.\n\nSo that was made easy.\n\nThe exhibit was actually closed so we can\nonly enjoy the terrace but the terrace has\n\nsome pretty cool views so we're here.\n\nSo Sam last attraction of the day.\n\nWhere are we?\n\nSo we are at Monte Fort.\n\nMonte Fort (Fortaleza do Monte - 大炮台).\n\nAnd yeah it is starting to rain quite a bit.\n\nIt is starting to rain and it has been a long\nday so we're going to head back and leave\n\nyou with these magnificent views.\n\nWe should probably say thank you to the Wynn\nHotel for that private transfer to the ferry\n\nterminal.\n\nWe were the only people on the shuttle bus.\n\nLiterally.\n\nAnd we didn't even stay at their hotel.\n\nWell welcome to a nondescript hotel room somewhere\nin Asia.\n\nToday we're going to be talking Macau travel\ntips because we recently traveled there on\n\na day trip from Hong Kong and actually we've\nalso been there.\n\nWe went there maybe like 3 years ago.\n\nYeah.\n\nAnd we stayed overnight.\n\nSo we thought why not share some of the tips,\nsome of the things we've learned for anywhere\n\nout there planning a trip there.\n\nAnd because we've done both of those types\nof trips we think we can offer something for\n\njust about everyone.\n\nSo yeah, you can do it by day from Hong Kong\nand you can also stay overnight too.\n\nSo as usual we've got our notes in front of\nus on the computer so you're going to see\n\nus staring down but that is just so we give\nyou accurate information and we're not making\n\nstuff up.\n\nYeah.\n\nYeah.\n\nSo how a lot of people describe Macau (澳門\n- 澳门) is they call it the Vegas of China.\n\nBut you know what that is not really fair\nbecause Macao actually generates seven times\n\nthe amount of revenue as the strip on Vegas.\n\nCha chingy chang.\n\nSo if anything Vegas should be called you\nknow the it should be the Vegas should be\n\nthe Macau of the United States.\n\nAmerica!\n\nYeah.\n\nAll of America.\n\nSo that is how much gambling is a part of\nMacau (澳門 - 澳门).\n\nBut Macao (澳門 - 澳门) is also way more\nthan just gambling.\n\nIt also has a lot of colonial history and\nyou can really see that when you're walking\n\naround in the Old Town.\n\nIt is just very Portuguese.\n\nLike buildings, the floor tiles, even the\ncuisine.\n\nSo even if you're not in to gambling it is\nreally worth visiting.\n\nRight.\n\nAnd there is also a lot of really fascinating\nstreet foods as well.\n\nThat is called Macanese cuisine.\n\nIt is a combination of Portuguese and Southern\nChinese with a lot of Southeast Asian ingredients.\n\nOh la lah.\n\nQuite fascinating stuff.\n\nSo the local currency is the Macau Pataca.\n\nI had no idea so I was calling it Macau dollars\nor Macanese dollar the whole time I was there\n\nwhich is pretty embarrassing.\n\nThat is.\n\nAnyway the exchange is $1 USD = 8 MOP Patacas.\n\nYeah, and it is basically almost identical\nto the Hong Kong Dollar.\n\nAnd that leads into our next point where if\nyou're coming from Hong Kong you can use Hong\n\nKong Dollars in Macau (澳門 - 澳门).\n\nYes.\n\nIt is widely accepted.\n\nYep.\n\nBut here is the catch.\n\nIf you do take out the Macau Patacas.\n\nIf you have quite a bit of them you're going\nto want to especially exchange your coins\n\nbefore you go back to Hong Kong because those\ncoins are not accepted in Hong Kong.\n\nYeah.\n\nSo yeah, it is kind of a bit of a double standard.\n\nI'm not sure why that is but yeah if you do\nhave Hong Kong extra Hong Kong dollars do\n\nbring them in and spend them in Macau.\n\nIt is possible to do that.\n\nSo our next point is transportation.\n\nHow do you get to Macau (澳門 - 澳门)\nand there are actually lots of different ways.\n\nRight.\n\nI would say probably the most popular if you're\ncoming from Hong Kong would be the ferry.\n\nRight.\n\nAnd you can take the ferry from Hong Kong\nIsland, Kowloon or from Hong Kong International\n\nAirport.\n\nYeah, so you have those different options\nand so that is arriving from the let's say\n\narriving from Hong Kong but you can also arrive\nfrom Mainland China.\n\nThere are buses from like Guangzhou and other\nplaces.\n\nShenzhen.\n\nDifferent types of places.\n\nThey also have ferries too.\n\nUh huh.\n\nAnd then of course there is the airport.\n\nAnd something to keep in mind even if you're\ngoing to visit Hong Kong not just Macau is\n\nthat uh the Macau airport has some really\ngood budget flights.\n\nYes.\n\nSo you may actually be able to fly into Macau\ncheaper than Hong Kong.\n\nSo if you're thinking of flying into Hong\nKong especially somewhere from Southeast Asia\n\nconsider also Macau (澳門 - 澳门).\n\nBecause you may get a much better deal.\n\nI remember the one time we flew in from Chiang\nMai we got a really good price from Air Asia.\n\nSo yeah, do consider that.\n\nAnd you know what?\n\nSpeaking of flights we should also mention\nyou can come to Macau by helicopter.\n\nHaha.\n\nFancy.\n\nYeah, if you want to arrive like a boss.\n\nIf you want to arrive in style.\n\nI think it is like about $500 dollars one\nway.\n\nYeah, it is about $500 US dollars but it is\nonly 16 minutes from Hong Kong.\n\nSo if you're in a rush and you want to start\ngambling you know take the helicopter and\n\nyou'll be there in no time.\n\nSo speaking of the ferry you're going to save\na little bit of money if you go on a weekday\n\nas opposed to the weekend.\n\nIt is just slightly cheaper.\n\nUm, you're looking at around just over $20\nUS dollars for an economy class.\n\nYeah.\n\nAnd that is perfectly adequate.\n\nI mean uh it is only an hour ride so and there\nis departures leaving every like.\n\nVery frequently.\n\nYeah.\n\nLike 15 to 30 minutes.\n\nRight.\n\nAnd you can go anytime of day.\n\nYou can leave really early in the morning\nand you can come back late at night.\n\nOr vice versa.\n\nSo it is really easy.\n\nWe've always just shown up and bought our\nticket.\n\nUm, like right from the stands.\n\nRight when we wanted to go and that is probably\nfine on weekdays but if there is like a really\n\nbig event going on in Macau or it is on a\nweekend during a busy time of year I'd recommend\n\nbooking in advance and you can do that on\nthe TurboJET's website.\n\nI've also once booked it online.\n\nIt was really easy.\n\nThey accept credit cards and stuff like that.\n\nOf course.\n\nSuper easy.\n\nSo next let's talk about accommodations in\nMacau and we've got to tell you just like\n\nHong Kong it is not cheap.\n\nI would go as far as saying that it can be\nmore expensive than staying in Hong Kong.\n\nYeah, it is.\n\nHong Kong does have budget options.\n\nYou can stay in dorms.\n\nIn Macau that is basically nonexistent.\n\nYeah.\n\nUh, I remember even the first time I visited\nMacau which is before I met you they didn't\n\nreally have many dorm options or hostel options\nand that is true even to today.\n\nAnd I guess when most people are going over\nthere to gamble um yeah.\n\nThey've got the cash.\n\nThey've got money.\n\nAnd there isn't even a lot of very good mid-range\noptions to be honest.\n\nYeah.\n\nSo there are some sort of more like dingy\nhotels which are not located by the casinos\n\nnot located by the main attractions.\n\nAnd you can probably find something for under\n$100 US dollars but don't expect a lot at\n\nthat price which is kind of why we recommend\ndoing it by day.\n\nIf you're visiting Macau more for the culture\nand the food then you can definitely make\n\na day trip from Hong Kong.\n\nBut if you do want to gamble and do some of\nthe more entertainment.\n\nThe shows at night and stuff then you probably\nwill just have to cough up the money stay\n\nin a casino or like famous hotel and pay a\nbit more.\n\nAnd we have notes on that here.\n\nSo a 2 to 3 star is going to be between $88\nto 160 USD and if you're looking for 4 to\n\n5 stars a $150 all the way up to $600 US bucks.\n\nSo yeah, bring your money.\n\nHahaha.\n\nSo there are AirBNB options.\n\nWe noticed some places where you can get a\nshared room for $40 to $60 dollars a night.\n\nSo that is actually not bad.\n\nWell not a shared room.\n\nLike your own private room in someone's house.\n\nRight.\n\nBut you won't have the whole apartment to\nyourself.\n\nYeah, sorry.\n\nThat is what I meant.\n\nAnd I noticed that those places weren't like\nright in the core the city.\n\nSo again more on the outskirts.\n\nAnd if you're wanting to get your own place\nyou're looking at $80 to $200 dollars plus.\n\nYeah.\n\nSo yeah, again not very cheap.\n\nUm but it is available.\n\nSo next up let's talking about transportation\naround Macau (澳門 - 澳门).\n\nAnd one thing we really enjoy is that all\nof the casinos and hotels offer free shuttles\n\nfrom the terminal because obviously they want\nto lure guests.\n\nLike come gamble at our place.\n\nYep.\n\nSo they offer free transportation which is\ngreat for visitor's on a budget I would say.\n\nIt really is.\n\nSo you can literally arrive at one of the\nferry terminals and then hop on one of these\n\nfree shuttle buses and they will take you\nto all of the major casinos and also to some\n\nmajor attractions as well.\n\nYeah.\n\nSo it is actually a really good way to get\naround the city and it is absolutely free.\n\nSo you can that is our favorite way to get\naround Macao.\n\nHands down.\n\nSo aside from free transportation also just\nwalk around Macau on foot.\n\nI mean a lot of places once you arrive in\na certain area like if you're in Taipa or\n\nyou're near Senado Square or Saint Paul's\nRuins for example.\n\nA lot of the places that you can just reach\nby foot and it is just a really pleasant way\n\nto just walk around in Macau.\n\nSo it is very pedestrian friendly and we definitely\nrecommend it.\n\nThat being said we would not recommend walking\nfrom the strip where all of the casinos are\n\nall the way to Senado Square because you're\nnot going to make it.\n\nTake a bus to get there.\n\nAnd then you can walk around once you're there.\n\nThat would be really pushing it.\n\nYes.\n\nHaha.\n\nUh, another option is you can take also public\nbuses which are fairly cheap and also taxis.\n\nSo a taxi shouldn't cost more than about $5\nUS dollars for short rides and yeah if you're\n\nin a hurry that would probably be your best\nbet because you do sometimes have to wait\n\naround for the shuttle buses.\n\nThey leave at designated times for example.\n\nAnd if something is too far to walk then consider\ntaking the taxi or one of the public buses.\n\nSo for all of you budget travelers out there\nnext up we're going to talk about free attractions\n\nyou can visit around Macau.\n\nAnd number 1 I would say the area around Senado\nSquare which is kind of like the main plaza\n\nthe main square.\n\nYou have lots of Portuguese architecture and\ntiles.\n\nYeah.\n\nYou can get some street food while you're\nthere.\n\nYeah, it is nearby a lot of other major attractions\nand it is just a very central area and it\n\nis a great place to people watch as well.\n\nYeah, and once you're at Senado Square you\ncan walk all the way to the ruins of Saint\n\nPaul which is basically the facade of a church.\n\nLike the building is no longer there so all\nyou see is the facade and the stepz leading\n\nup to it.\n\nBut I would say that is a pretty cool walk\nfrom those two points.\n\nIt is a major landmark and you're going to\nsee tonnes of people taking photos there.\n\nIt is quite photogenic and it is also you\npass from Senado Square all the way to the\n\nruins that you're going to see probably where\nyou can most of your street food too.\n\nYes, free samples of food guys.\n\nFood!\n\nThat was another one of our free things.\n\nYeah, a lot of these stores they lure people\nin by offering free samples.\n\nYou can get free samples of almond cookies,\nfree samples of like the pork jerky with glazed\n\nhoney.\n\nSo yeah there is a lot of different free samples\nso hit those up before you actually purchase\n\nsomething.\n\nSo obviously another free attraction are all\nof the hotels and casinos and I mean some\n\nof them are themed.\n\nYou have the Venetian which looks just like\nVenice and you have the Parisian which looks\n\njust like Paris.\n\nSo if you enjoy that kind of thing you can\ngo hotel and casino hopping.\n\nYeah, and some of them are really cool inside.\n\nAnd the nice thing is that all of the shopping\narea and all of the entertainment area is\n\nfree to anyone in the public.\n\nIt is only the casino part where you have\nto be gambling in order to go in to.\n\nYou can't just wander around in there.\n\nSo aside from Senado Square another really\ncool place where you can see a lot of Portuguese\n\narchitecture and visit some museums is Taipa.\n\nAnd it is also a great place to get street\nfood.\n\nThat is where we tried are Macanese egg tarts\nand a few other delicious things.\n\nPork chop buns.\n\nYes.\n\nSo that is a great place to wander around.\n\nSo we've already talked about free attractions\nin Macau.\n\nNow we're going to move on to things that\nyou're probably going to want to pay for.\n\nSo first up we have Macau Tower.\n\nYeah, and I mean you're going to get a great\nview of Macau from there.\n\nAll the casinos all of the different islands.\n\nSo yeah, definitely go up it.\n\nThis is actually a confession time.\n\nThis is something we haven't done before but\nyeah if you're in to towers and getting really\n\ngood views then definitely check it out.\n\nAnd you know what, I'm pretty sure you can\ngo bungee jumping.\n\nYes, you can.\n\nIt is something we've never really researched.\n\nNo.\n\nBecause we have no interest.\n\nWe're both terrified of heights so that is\nnot something we'd do but if you have a little\n\nmore courage than us consider it.\n\nSo the price to go up Macau tower is 130 Pataca\nMOP and it is obviously a little bit cheaper\n\nif you're a child or a senior citizen.\n\nSo this next attraction that you're going\nto want to pay for is a mouthful.\n\nSo I'm going to read it to you.\n\nIt is called City of Dreams House of Dancing\nWater Spectacular.\n\nRIght.\n\nAnd basically it is a nightly show.\n\nKind of like a performance so if you like\nentertainment that is something you can do.\n\nYeah, this is located on the strip where all\nthe casinos are.\n\nRIght, and again that is something we haven't\ndone but it is very very highly rated.\n\nBut this one is quite pricey.\n\nSo in terms of prices it is going to cost\nyou 580 Hong Kong Dollars which is about $75\n\nUS dollars per ticket.\n\nAnd of course we couldn't talk about Macau\nwithout mentioning gambling.\n\nSo so many people go there to gamble and if\nyou're so inclined you can spend as little\n\nor as much as you want.\n\nYou can drop huge wads of cash in Macau (澳門\n- 澳门) and if you want to gamble there\n\nis no shortage of places that will take your\nmoney.\n\nAnd there is probably no limit to how much\nyou can bet.\n\nYeah, exactly.\n\nSo next up we're going to talk about different\nfoods you can try in Macau.\n\nAnd we actually made an entire video dedicated\nto Macanese street food so you can check that\n\nout if you're interested.\n\nIf you're a bit of a foodie.\n\nThere are just tonnes of options.\n\nLike we ate like seven or eight different\nthings.\n\nSo there is just tonnes of things to try.\n\nAnd we ate really well.\n\nSo I would say one of my favorites was the\negg tarts.\n\nThe Portuguese egg tarts.\n\nThose were so tasty.\n\nOh my gosh.\n\nSo crispy.\n\nThose.\n\nFlaky.\n\nThose were so good.\n\nThose liked rivaled the egg tarts you find\nin Portugal.\n\nThe original ones.\n\nWhat are they Pasteis de Nata?\n\nYeah.\n\nYeah.\n\nThey were so good.\n\nThose are fantastic and they're also really\ncheap.\n\nSo another really popular one to have that\nwe highly recommend is the pork chop bun.\n\nIt is basically like just like a pork chop\nin a bun.\n\nAnd the outside of the bun is crispy and then\nit is really doughy inside.\n\nYeah, it is toasted.\n\nYeah, it is toasted.\n\nIt is just really good.\n\nTrust me.\n\nTry that one.\n\nJust make sure you don't like bite into the\nbone like Sam did.\n\nOh my gosh.\n\nBecause the pork chop obviously has the chop\nin there.\n\nI didn't see the bone and I bit in to it really\nhard and I thought of my gosh did I just chip\n\na tooth.\n\nI was wondering am I actually going to be\nable to enjoy Macau or not or do I have to\n\ngo to a make an emergency dentist appointment.\n\nOkay, so next up, and this is for the more\nadventurous people, try the durian ice cream.\n\nAw!\n\nOh my gosh.\n\nIt smells bad.\n\nI love durian you hate it.\n\nSo if you already know you hate durian then\nobviously don't try it.\n\nStay away.\n\nBut if you've never tried try the durian ice\ncream it is really good.\n\nAnd the next one I want to talk about is basically\nthe sweet pork jerky that you can find.\n\nThese are just the thin strips that are cut\nup with scissors and put into a bag.\n\nThey are really good.\n\nIt is really soft.\n\nIt is so different from North American jerky\nor also Biltong which is something I've tried\n\nfrom South Africa.\n\nIt is really soft jerky.\n\nIt is really sweet.\n\nIt makes a great snack.\n\nAnd another thing I really enjoyed trying\nwas the almond cookies.\n\nOh yeah.\n\nAnd those for some reason just make me think\nof Christmas.\n\nThey're like little small bite sized cookies\nand they're very dry.\n\nYeah, so if you're going to try a whole bunch\nyou probably want to enjoy them with tea or\n\nsome kind of beverage.\n\nYeah, maybe bubble tea.\n\nWe enjoyed ours with bubble tea.\n\nMmmm.\n\nOh yeah.\n\nAnd if you guy by some shops you can actually\nsee them making almond cookies which is fascinating.\n\nSo I would recommend buying them from one\nof the shops that is making them right in\n\nfront of you.\n\nYou know it is fresh.\n\nYou know it is good.\n\nAnd another thing you can try in Macau is\nPortuguese wine.\n\nWe didn't get to do this.\n\nOh, I highly regret not doing that.\n\nYeah.\n\nWe just didn't have time.\n\nI love wine so I would have loved to try the\nPortuguese wine.\n\nApparently, it is really affordable and really\ngood quality too.\n\nNext time.\n\nNow moving on to things we loved about Macau.\n\nYeah, so these are all of things we really\nliked about Macau and what made it an attractive\n\nplace to visit.\n\nSo number 1 would be the free hotels and casinos\nyou can just wander around and I mean you've\n\ngot these grand buildings.\n\nYeah.\n\nSo it is kind of like woah!\n\nIf you're there just for shopping and entertainment\nyou could literally make that the focus of\n\nyour entire trip.\n\nThere is just so many different casinos and\nhotels to visit.\n\nAnd every time we go back there is a new one.\n\nThere is like a new building.\n\nThey build fast in Macao.\n\nOh.\n\nI have to say.\n\nThey sure do.\n\nYeah, anyways another thing we enjoyed was\nthe street food.\n\nWhich we've mentioned a few times already.\n\nThat was really good.\n\nOh my gosh the Macanese street food is amazing.\n\nAnd one of the advantages of snacking on street\nfood all day long as opposed to going to sit\n\ndown restaurants is that it really helps you\nmanage your time.\n\nYou can see and do a lot more when you're\njust like picking up these little bites.\n\nHaving something quick to eat and then moving\non to the next thing.\n\nAnd it is a lot more affordable than going\nout for a fancy meal.\n\nYes.\n\nIn Macau (澳門 - 澳门) because I have\na feeling that would not be affordable.\n\nNo, it could get pricey really quick.\n\nAnd yeah, all of the Macanese street food\nis really cheap.\n\nLike everything was under $5 US dollars.\n\nSome things were under $1.\n\nSo really cheap.\n\nReally delicious.\n\nHighly recommend it.\n\nSo another thing we really like is all of\nthe Portuguese architecture and ruins that\n\nyou can find throughout the city.\n\nIt is just fascinating to see that type of\narchitecture in you know a part of the world\n\nwhere you normally wouldn't associate that\nwith.\n\nYeah.\n\nIt just gives a some people come obviously\nto Macau to gamble and to do other things\n\nlike that but you can also be a culture vulture\nand enjoy the Portuguese architecture.\n\nCulture vulture.\n\nAnd other things.\n\nSo another point to add is that this is such\nan easy day trip.\n\nLike it is just so convenient to hop on a\nferry and you're there.\n\nRight.\n\nSo the ease of travel is another really alluring\nthing about Macau (澳門 - 澳门).\n\nIt is very attractive and if you want to do\nthe way we did it we woke up really early\n\nin Hong Kong we went to the ferry terminal\nbought our ticket, quickly went through immigration.\n\nDo remember to bring your passport.\n\nYes.\n\nYou are going from one special administrative\nregion to another.\n\nFrom Hong Kong to Macau so don't forget to\ndo that.\n\nBut yeah, you can go buy your ticket on the\nspot.\n\nWe were on the baot within like what 30 minutes.\n\nAnd then it an hour to Macau (澳門 - 澳门).\n\nImmigration was a breeze there and so like\nby I don't know by 8 or 9 we were like already\n\nrolling.\n\nWe were sightseeing.\n\nWe were sightseeing, exploring Macau.\n\nSo yeah and then you can come back again late\nat night.\n\nAnd that makes for a great really busy day.\n\nI find that when you have some time scarcity\nlike that you just maximize your time.\n\nYeah, you really run around.\n\nWe did.\n\nAnd we saw a lot and yeah check out our video\nto see what we did in just one day.\n\nAnd one final point about things we loved\nabout Macau would have to be the free transportation\n\nprovided by the hotels and casinos.\n\nThank you!\n\nThank you hotels and casinos.\n\nEven though we didn't really spend money.\n\nI know we took like three different shuttles.\n\nYeah, oh what was it the Wynn Hotel.\n\nWe went from the Wynn Hotel back to the ferry.\n\nWe were the only people on that shuttle.\n\nAnd they drove us.\n\nIt was a private ride.\n\nIt was awesome.\n\nSo yeah, do take advantage of the free transportation.\n\nThese casinos and hotels they have tonnes\nof money so you don't have to feel guilty\n\nabout it.\n\nAlright, moving on to the things we hated\nabout Macau.\n\nBasically the things we disliked about Macau\n(澳門 - 澳门).\n\nAnd the first thing that comes up is the accommodations.\n\nThe lack of budget and mid-range accommodations.\n\nIt really out prices a lot of travelers and\nvisitors.\n\nBut obviously the city is making a lot of\nmoney so I don't see that changing anytime\n\nsoon.\n\nAnd I don't see there being a lot of budget\naccommodations both now and in the future.\n\nSo another thing that we kind of hated about\nMacau is that let's say by mid afternoon a\n\nlot of the major attractions like Senado Square,\nSaint Paul's Ruins it is just packed with\n\npeople.\n\nSuper crowded.\n\nOversaturated.\n\nYeah, it is a little bit overwhelming.\n\nSo the way that you can get around that is\nto visit these earlier in the morning.\n\nYeah.\n\nUm, especially if you're staying in Macao\n(澳門 - 澳门).\n\nWe didn't have that option because we got\nto these around the mid-afternoon but it was\n\na little bit overwhelming.\n\nYeah, there was a point where we weren't actually\nmoving.\n\nWe were just standing there in a crowd like\nkind of getting pushed and shoved.\n\nSo that wasn't so pleasant.\n\nI guess that is one of the downsides.\n\nRight.\n\nSo to like we said to get around that visit\nduring off hours.\n\nAnd the last thing that I didn't really enjoy\nwas the ferry ride coming back.\n\nIt was totally fine on the way there but on\nthe way back it was super choppy.\n\nAnd like the boat was bouncing up and down\nand that is when I understood why they have\n\nseat belts on the seats on the ferry.\n\nIt is because like you're getting some serious\nair.\n\nAnd it is like uhh.\n\nTo be honest that doesn't bother me as much.\n\nLike I don't get as seasick.\n\nAnd one tip we can offer is to try to get\na seat on the second level.\n\nThat is never as choppy as on the first level.\n\nYeah.\n\nSo yeah, try to get your seat on the second\nlevel especially if you mind the choppy waters\n\nand if you get seasick easily.\n\nYeah, so I would say those are all of our\ntravel tips for Macau.\n\nI hope you found them useful and we wish you\na wonderful trip.\n\nIf you're traveling there soon.\n\nAbsolutely.\n\nDo visit Macau it is definitely worth at least\none visit there at one point in your life.\n\nBye.\n\nBye.", "srt": "1\n00:00:00,520 --> 00:00:02,510\nWell good morning from Hong Kong (香港).\n\n2\n00:00:02,510 --> 00:00:03,830\nIt is seven in the morning.\n\n3\n00:00:03,830 --> 00:00:08,780\nA little early to be out in my opinion but\ntoday we're going to Macau (澳門 - 澳门).\n\n4\n00:00:08,780 --> 00:00:20,770\nSpecial day.\n\n5\n00:00:20,770 --> 00:00:22,770\nSo we've got our tickets for Macau (澳門\n- 澳门).\n\n6\n00:00:22,770 --> 00:00:23,770\nWoo!\n\n7\n00:00:23,770 --> 00:00:24,770\n160 Hong Kong dollars each.\n\n8\n00:00:24,770 --> 00:00:30,310\nIt is just over $20 US bucks and they give\nyou your seats as you basically arrive.\n\n9\n00:00:30,310 --> 00:00:32,820\nJust after you go through immigration.\n\n10\n00:00:32,820 --> 00:00:35,070\nYeah so we just got these little stickers.\n\n11\n00:00:35,070 --> 00:00:47,080\nWe're 17M and 17K and guys don't forget to\nbring your passport because technically you're\n\n12\n00:00:47,080 --> 00:01:03,339\ngoing to a different special administrative\nregion.\n\n13\n00:01:03,339 --> 00:01:06,530\nYou're going from Hong Kong (香港) to Macau\n(澳門 - 澳门).\n\n14\n00:01:06,530 --> 00:01:09,450\nSo we have just sat down in the boat (TurboJET\n- 噴射飛航).\n\n15\n00:01:09,450 --> 00:01:10,450\nI already feel queasy.\n\n16\n00:01:10,450 --> 00:01:14,579\nThis is like rocking from side to side.\n\n17\n00:01:14,579 --> 00:01:26,490\nAre you regretting your decision to have a\nMcdonald's breakfast this morning?\n\n18\n00:01:26,490 --> 00:01:27,490\nThat was his idea.\n\n19\n00:01:27,490 --> 00:01:28,490\nNot it wasn't.\n\n20\n00:01:28,490 --> 00:01:29,490\nWe needed something quick.\n\n21\n00:01:29,490 --> 00:01:30,490\nWe normally don't eat there.\n\n22\n00:01:30,490 --> 00:01:31,490\nOh man.\n\n23\n00:01:31,490 --> 00:01:32,490\nMade it.\n\n24\n00:01:32,490 --> 00:01:33,490\nAnd you know what?\n\n25\n00:01:33,490 --> 00:01:34,490\nThe ride was a lot smoother than I was expecting.\n\n26\n00:01:34,490 --> 00:01:35,619\nI think it was because we were on the second\nfloor of the boat this time.\n\n27\n00:01:35,619 --> 00:01:36,619\nYeah.\n\n28\n00:01:36,619 --> 00:01:37,619\nThat and the fact you were sleeping most of\nthe way.\n\n29\n00:01:37,619 --> 00:01:38,619\nI passed out.\n\n30\n00:01:38,619 --> 00:01:39,619\nIt was way too early to be traveling.\n\n31\n00:01:39,619 --> 00:01:40,619\nIn all fairness almost everyone was sleeping\non that ride so.\n\n32\n00:01:40,619 --> 00:01:41,619\nYeah.\n\n33\n00:01:41,619 --> 00:01:42,939\nSo yeah now we're basically we're going to\ngo catch our transportation.\n\n34\n00:01:42,939 --> 00:01:47,430\nWe're looking to find one of the free shuttle\nbuses to the hotels we're looking for.\n\n35\n00:01:47,430 --> 00:01:48,430\nYes.\n\n36\n00:01:48,430 --> 00:01:50,619\nPossibly the Venetian bus and then we get\nstarted.\n\n37\n00:01:50,619 --> 00:01:51,619\nHaha.\n\n38\n00:01:51,619 --> 00:01:52,619\nI feel so cheeky.\n\n39\n00:01:52,619 --> 00:01:54,719\nWe're being so cheap instead of paying for\na bus or for the taxi.\n\n40\n00:01:54,719 --> 00:01:57,590\nNo, that is what everyone does.\n\n41\n00:01:57,590 --> 00:01:59,279\nFree shuttle.\n\n42\n00:01:59,279 --> 00:02:04,369\nThat is what everyone does here.\n\n43\n00:02:04,369 --> 00:02:06,909\nThat is true.\n\n44\n00:02:06,909 --> 00:02:10,300\nWe found free transportation.\n\n45\n00:02:10,300 --> 00:02:11,300\nShhhh.\n\n46\n00:02:11,300 --> 00:02:16,330\nSo I'm not sure if we already mentioned this\nbut today is just a day trip from Hong Kong\n\n47\n00:02:16,330 --> 00:02:17,330\n(香港).\n\n48\n00:02:17,330 --> 00:02:19,100\nSo we're not actually staying here in Macau\n(澳門 - 澳门).\n\n49\n00:02:19,100 --> 00:02:22,540\nWe did that once before and it is super expensive\nhere.\n\n50\n00:02:22,540 --> 00:02:24,220\nLike everything is overpriced.\n\n51\n00:02:24,220 --> 00:02:28,720\nSo we thought we would just visit for the\nday and yeah we're going to be making a little\n\n52\n00:02:28,720 --> 00:02:33,790\nguide and showing you a few of the different\nthings that you can do here and eat here.\n\n53\n00:02:33,790 --> 00:02:41,490\nWe're going to be sampling lots of good food.\n\n54\n00:02:41,490 --> 00:02:52,910\nAlright, so we figured since we took the free\nshuttle to the Venitian we should probably\n\n55\n00:02:52,910 --> 00:02:54,710\nvisit the Venetian (澳門威尼斯人度假村酒店).\n\n56\n00:02:54,710 --> 00:02:55,710\nWhat do you think?\n\n57\n00:02:55,710 --> 00:02:56,960\nSo yeah, we've just been checking it out here.\n\n58\n00:02:56,960 --> 00:03:01,850\nAnd it is definitely obviously not like Venice\nbut I guess it is a casino version of Venice.\n\n59\n00:03:01,850 --> 00:03:03,100\nIt is a bit like Vegas.\n\n60\n00:03:03,100 --> 00:03:04,940\nIt is a bit like Vegas.\n\n61\n00:03:04,940 --> 00:03:07,960\nAnd yeah Macao has been called the Vegas of\nChina.\n\n62\n00:03:07,960 --> 00:03:08,960\nSo I mean.\n\n63\n00:03:08,960 --> 00:03:09,960\nYeah.\n\n64\n00:03:09,960 --> 00:03:12,700\nYeah we're going to go check out a few other\ncasinos and then I think we're going to spend\n\n65\n00:03:12,700 --> 00:03:16,320\nthe rest of the day exploring more of the\nhistoric ruins and eating.\n\n66\n00:03:16,320 --> 00:03:17,661\nMore of the cultural side.\n\n67\n00:03:17,661 --> 00:03:25,860\nMore of the cultural stuff and then eating\na lot of street food as well too.\n\n68\n00:03:25,860 --> 00:03:30,760\nI have to say walking through casinos is exhausting.\n\n69\n00:03:30,760 --> 00:03:33,820\nThese buildings are massive.\n\n70\n00:03:33,820 --> 00:03:36,590\nWe're currently trying to reach the Parisian\n(澳門巴黎人) from the Venetian.\n\n71\n00:03:36,590 --> 00:03:55,140\nI feel like we've been walking for 15 or 20\nminutes.\n\n72\n00:03:55,140 --> 00:04:08,140\nStill not in sight.\n\n73\n00:04:08,140 --> 00:04:20,579\nSo we had enough of hotels and casinos for\na while and we've walked over to Taipa (氹仔)\n\n74\n00:04:20,579 --> 00:04:24,149\nand over here we're going to be visiting the\nTaipa Houses Museum (龍環葡韻住宅式博物館\n\n75\n00:04:24,149 --> 00:04:25,149\n- Casas-Museu da Taipa).\n\n76\n00:04:25,149 --> 00:04:27,360\nThere is also like a nice little park with\nwetlands behind us.\n\n77\n00:04:27,360 --> 00:04:32,139\nSo yeah, it is a lot quieter and more peaceful\nover here.\n\n78\n00:04:32,139 --> 00:04:34,259\nI would say I prefer it.\n\n79\n00:04:34,259 --> 00:04:41,340\nSo what did you think of the museum?\n\n80\n00:04:41,340 --> 00:04:46,370\nYeah, it was pretty cool.\n\n81\n00:04:46,370 --> 00:04:52,430\nIt was free to visit and there is about four\ndifferent houses you can go in to.\n\n82\n00:04:52,430 --> 00:04:55,759\nEach house had its own different kind of theme\nor gallery.\n\n83\n00:04:55,759 --> 00:04:59,340\nOne was a living museum, there was another\nwhere there was artwork and there was another\n\n84\n00:04:59,340 --> 00:05:00,340\nwhere there was old photographs.\n\n85\n00:05:00,340 --> 00:05:03,059\nSo yeah if you pop by here you can check out\nthe different houses.\n\n86\n00:05:03,059 --> 00:05:10,930\nJust pop in and it doesn't take long to visit\nthem at all.\n\n87\n00:05:10,930 --> 00:05:17,300\nWe have now been walking around for a few\nhours and I'm starting to feel the hanger\n\n88\n00:05:17,300 --> 00:05:18,300\nvibes.\n\n89\n00:05:18,300 --> 00:05:20,169\nYeah, so it is a good time to go eat.\n\n90\n00:05:20,169 --> 00:05:27,249\nIt is just before noon and it is time to scarf\ndown on some Macanese street food.\n\n91\n00:05:27,249 --> 00:05:35,499\nLet's get food.\n\n92\n00:05:35,499 --> 00:05:38,419\nSo we kind of have a list of things we want\nto try here in Macau (澳門 - 澳门).\n\n93\n00:05:38,419 --> 00:05:39,419\nYes.\n\n94\n00:05:39,419 --> 00:05:40,419\nAnd this was not on here.\n\n95\n00:05:40,419 --> 00:05:41,639\nWasn't on the list but we still found it interesting.\n\n96\n00:05:41,639 --> 00:05:42,990\nSo what is this one?\n\n97\n00:05:42,990 --> 00:05:46,990\nSo this is an egg pudding but I got the chocolate\negg pudding.\n\n98\n00:05:46,990 --> 00:05:49,050\nYeah, they also had green tea right?\n\n99\n00:05:49,050 --> 00:05:50,050\nYeah.\n\n100\n00:05:50,050 --> 00:05:51,610\nUm, so yeah it is like an egg.\n\n101\n00:05:51,610 --> 00:05:52,610\nThey sliced off the top.\n\n102\n00:05:52,610 --> 00:05:53,610\nI don't even know how you make this to be\nhonest.\n\n103\n00:05:53,610 --> 00:05:54,610\nDo you shape the egg until it is creamy?\n\n104\n00:05:54,610 --> 00:05:55,610\nI have no idea.\n\n105\n00:05:55,610 --> 00:06:02,960\nWe have no idea what this is and that is what\nmakes it so exciting.\n\n106\n00:06:02,960 --> 00:06:05,410\nMmmm.\n\n107\n00:06:05,410 --> 00:06:09,259\nWell it does not taste like boiled eggs so\nthat is excellent.\n\n108\n00:06:09,259 --> 00:06:11,080\nIt is really creamy.\n\n109\n00:06:11,080 --> 00:06:12,460\nLook at that.\n\n110\n00:06:12,460 --> 00:06:13,460\nIs it sweet?\n\n111\n00:06:13,460 --> 00:06:14,460\nLike how yeah.\n\n112\n00:06:14,460 --> 00:06:16,879\nYeah, it is literally like pudding.\n\n113\n00:06:16,879 --> 00:06:17,879\nOkay.\n\n114\n00:06:17,879 --> 00:06:20,880\nMaybe it is just like pudding that has been\nput inside of the eggshell.\n\n115\n00:06:20,880 --> 00:06:24,289\nMaybe that is just the preparation of it.\n\n116\n00:06:24,289 --> 00:06:25,289\nLook.\n\n117\n00:06:25,289 --> 00:06:26,539\nOh wow.\n\n118\n00:06:26,539 --> 00:06:28,300\nThis is a mystery to me.\n\n119\n00:06:28,300 --> 00:06:33,800\nNo idea how it is made but it is so delicious.\n\n120\n00:06:33,800 --> 00:06:35,020\nWow.\n\n121\n00:06:35,020 --> 00:06:37,520\nAnd Sam doesn't like eggs so he was like no\nI won't have one.\n\n122\n00:06:37,520 --> 00:06:41,930\nSo are you going to eat it all then?\n\n123\n00:06:41,930 --> 00:06:44,620\nYou're missing out.\n\n124\n00:06:44,620 --> 00:06:52,550\nSeriously this is like chocolate pudding.\n\n125\n00:06:52,550 --> 00:06:56,719\nIt is so creamy, so smooth.\n\n126\n00:06:56,719 --> 00:06:57,719\nUnbelievable.\n\n127\n00:06:57,719 --> 00:07:01,029\nSo it took us a while to find a place that\nwas serving pork chops this early.\n\n128\n00:07:01,029 --> 00:07:02,240\nBut we finally found one.\n\n129\n00:07:02,240 --> 00:07:04,949\nYeah, some of them weren't going to start\nserving them until 2pm.\n\n130\n00:07:04,949 --> 00:07:05,949\nUntil 2 pm.\n\n131\n00:07:05,949 --> 00:07:11,610\nAnd it is around noon right now so oh bummer\nbut we finally found somewhere and this pork\n\n132\n00:07:11,610 --> 00:07:15,509\nchop bun (豬扒包) is one of the most popular\nstreet foods you can find in Macau (澳門\n\n133\n00:07:15,509 --> 00:07:16,509\n- 澳门).\n\n134\n00:07:16,509 --> 00:07:17,509\nYeah.\n\n135\n00:07:17,509 --> 00:07:18,509\nIt is basically.\n\n136\n00:07:18,509 --> 00:07:19,509\nOh wow.\n\n137\n00:07:19,509 --> 00:07:20,509\nThank you.\n\n138\n00:07:20,509 --> 00:07:21,509\nHere comes our tea too.\n\n139\n00:07:21,509 --> 00:07:22,509\nIt is basically considered a Macanese specialty.\n\n140\n00:07:22,509 --> 00:07:23,509\nUh huh.\n\n141\n00:07:23,509 --> 00:07:25,289\nAnd it is almost considered like a Macanese\nhamburger.\n\n142\n00:07:25,289 --> 00:07:27,229\nMacau's take on a hamburger.\n\n143\n00:07:27,229 --> 00:07:29,669\nSo you've got your pork chop (豬扒包) in\nthe middle.\n\n144\n00:07:29,669 --> 00:07:30,669\nYeah.\n\n145\n00:07:30,669 --> 00:07:31,849\nAnd then you have a crispy bun.\n\n146\n00:07:31,849 --> 00:07:35,840\nWell it is crispy on the outside and it is\nsupposed to be soft on the inside.\n\n147\n00:07:35,840 --> 00:07:38,800\nSo I am dripping sauce all over the place.\n\n148\n00:07:38,800 --> 00:07:41,819\nTime for me to just take a bite.\n\n149\n00:07:41,819 --> 00:07:45,580\nNext up we're having Pastel de Nata (蛋撻\n- 蛋挞) and this is where you start to see\n\n150\n00:07:45,580 --> 00:07:48,599\nthe Portuguese influence in Macanese cuisine.\n\n151\n00:07:48,599 --> 00:07:51,419\nThis is something that you find everywhere\nin Portugal.\n\n152\n00:07:51,419 --> 00:07:52,939\nWe had these when we were in Lisbon.\n\n153\n00:07:52,939 --> 00:07:55,430\nThere is a really famous shop um in Belem.\n\n154\n00:07:55,430 --> 00:07:57,930\nAnd yeah these are really tasty.\n\n155\n00:07:57,930 --> 00:07:59,479\nI've had these often.\n\n156\n00:07:59,479 --> 00:08:00,880\nI know.\n\n157\n00:08:00,880 --> 00:08:01,880\nSo let's dig in.\n\n158\n00:08:01,880 --> 00:08:03,509\nSo excited to be having them again.\n\n159\n00:08:03,509 --> 00:08:04,509\nMmmm.\n\n160\n00:08:04,509 --> 00:08:06,729\nAnd the Macanese take on it is really good.\n\n161\n00:08:06,729 --> 00:08:07,729\nMmmm.\n\n162\n00:08:07,729 --> 00:08:08,729\nReally good.\n\n163\n00:08:08,729 --> 00:08:09,729\nLook at that.\n\n164\n00:08:09,729 --> 00:08:12,240\nIt is like so custard-y inside.\n\n165\n00:08:12,240 --> 00:08:13,240\nWow.\n\n166\n00:08:13,240 --> 00:08:16,800\nAnd we got these from what is considered to\nbe a famous place for them.\n\n167\n00:08:16,800 --> 00:08:18,300\nIt is called Lord Stow's.\n\n168\n00:08:18,300 --> 00:08:19,300\nYeah.\n\n169\n00:08:19,300 --> 00:08:20,300\nYeah.\n\n170\n00:08:20,300 --> 00:08:23,599\nIt is not from the original shop but it is\nfrom one of the branches and ah yeah we're\n\n171\n00:08:23,599 --> 00:08:26,039\njust really lucky to bump in to it.\n\n172\n00:08:26,039 --> 00:08:28,619\nIt is so flakey.\n\n173\n00:08:28,619 --> 00:08:29,619\nHaha.\n\n174\n00:08:29,619 --> 00:08:30,619\nThe exterior.\n\n175\n00:08:30,619 --> 00:08:32,490\nLook at that.\n\n176\n00:08:32,490 --> 00:08:36,370\nCan you see the layers these.\n\n177\n00:08:36,370 --> 00:08:41,840\nIt is like Millefeuille.\n\n178\n00:08:41,840 --> 00:08:47,640\nSo I have to say I really enjoyed visiting\nthis area.\n\n179\n00:08:47,640 --> 00:08:48,640\nTaipa (氹仔).\n\n180\n00:08:48,640 --> 00:08:52,723\nI hadn't been here before when I was last\nin Macao (澳門 - 澳门) and it is pretty\n\n181\n00:08:52,723 --> 00:08:53,723\ncool.\n\n182\n00:08:53,723 --> 00:08:54,723\nIt just feels more historic.\n\n183\n00:08:54,723 --> 00:08:55,723\nIt is colorful.\n\n184\n00:08:55,723 --> 00:08:56,723\nGreat street food.\n\n185\n00:08:56,723 --> 00:09:00,430\nSo next up we're going to head to Senado Square\n(Largo do Senado - 議事亭前地) and to\n\n186\n00:09:00,430 --> 00:09:04,770\nget there we're going to make use of some\nof the free transportation provided by the\n\n187\n00:09:04,770 --> 00:09:05,880\nCasinos.\n\n188\n00:09:05,880 --> 00:09:06,980\nUpdate.\n\n189\n00:09:06,980 --> 00:09:20,770\nSo the free shuttle that they used to have\nfrom the Galaxy Hotel to the area around Senado\n\n190\n00:09:20,770 --> 00:09:25,040\nSquare (Largo do Senado - 議事亭前地)\na few years ago no longer runs.\n\n191\n00:09:25,040 --> 00:09:26,040\nWhat?\n\n192\n00:09:26,040 --> 00:09:27,040\nSo we're going to Star World.\n\n193\n00:09:27,040 --> 00:09:28,040\nYep.\n\n194\n00:09:28,040 --> 00:09:29,040\nAnd from there I think we're going to be walking\nabout 20 minutes the guy said.\n\n195\n00:09:29,040 --> 00:09:34,550\nIt is getting us halfway there and then we\nhave to walk.\n\n196\n00:09:34,550 --> 00:09:46,850\nWe're getting a little spoiled I'd say.\n\n197\n00:09:46,850 --> 00:09:59,170\nWe were on our way to Senado Square but then\nwe spotted these really pretty garden so we're\n\n198\n00:09:59,170 --> 00:10:00,170\ntaking a bit of a detour.\n\n199\n00:10:00,170 --> 00:10:03,970\nYeah, it is has been nice so far and we've\njust been walking around and I think we're\n\n200\n00:10:03,970 --> 00:10:16,770\nprobably only like five or ten minutes away\nfrom where we want to be so getting closer.\n\n201\n00:10:16,770 --> 00:10:18,160\nWhere are we at the moment?\n\n202\n00:10:18,160 --> 00:10:19,444\nSo we're at Senado Square (Largo do Senado\n- 議事亭前地).\n\n203\n00:10:19,444 --> 00:10:22,270\nThis is where we've been trying to walk to\nnow for a while.\n\n204\n00:10:22,270 --> 00:10:23,270\nYeah.\n\n205\n00:10:23,270 --> 00:10:26,930\nWe've just been taking some time-lapses so\nsetting the camera up on the tripod and I\n\n206\n00:10:26,930 --> 00:10:28,600\nthink we're going to try and go find a bite.\n\n207\n00:10:28,600 --> 00:10:30,000\nWe're getting a little peckish again.\n\n208\n00:10:30,000 --> 00:10:31,000\nAgain.\n\n209\n00:10:31,000 --> 00:10:32,000\nAnd you know what?\n\n210\n00:10:32,000 --> 00:10:33,000\nIt is looking super Christmas-y around here.\n\n211\n00:10:33,000 --> 00:10:34,000\nIt is.\n\n212\n00:10:34,000 --> 00:10:35,000\nCheck it out.\n\n213\n00:10:35,000 --> 00:10:38,090\nIt is only like 19 days away from Christmas.\n\n214\n00:10:38,090 --> 00:10:39,090\nSo yeah.\n\n215\n00:10:39,090 --> 00:10:46,750\nBut by the time you watch this Christmas will\nbe long gone.\n\n216\n00:10:46,750 --> 00:10:51,880\nHappy 2017!\n\n217\n00:10:51,880 --> 00:10:54,440\nHaha.\n\n218\n00:10:54,440 --> 00:11:20,150\nThis is \njust a little bit too crowded for me.\n\n219\n00:11:20,150 --> 00:11:26,140\nWe're at a standstill.\n\n220\n00:11:26,140 --> 00:11:29,650\nWe're not moving.\n\n221\n00:11:29,650 --> 00:11:33,160\nNot going anywhere.\n\n222\n00:11:33,160 --> 00:11:34,330\nOw.\n\n223\n00:11:34,330 --> 00:11:37,840\nWe're losing steam.\n\n224\n00:11:37,840 --> 00:11:42,350\nWe're still determined to see as much as we\ncan in one day.\n\n225\n00:11:42,350 --> 00:11:43,350\nMan.\n\n226\n00:11:43,350 --> 00:11:44,870\nYeah, we made it to Saint Paul's Ruins.\n\n227\n00:11:44,870 --> 00:11:58,740\nWe still haven't found food though so we're\ngetting a little hangry.\n\n228\n00:11:58,740 --> 00:12:18,880\nWe have St. Paul's Ruins (大三巴牌坊)\noff in the background and Sam ready to sample\n\n229\n00:12:18,880 --> 00:12:19,880\nmore food.\n\n230\n00:12:19,880 --> 00:12:23,740\nYeah, so something you're going to find in\nMacau (澳門 - 澳门) well just about everywhere.\n\n231\n00:12:23,740 --> 00:12:28,010\nEspecially around the Saint Paul's Ruins (大三巴牌坊)\nis you get this beef jerky that is for sale.\n\n232\n00:12:28,010 --> 00:12:29,010\nYeah.\n\n233\n00:12:29,010 --> 00:12:32,430\nAnd you buy these big slabs and they cut it\nup for you like there is just a huge amount\n\n234\n00:12:32,430 --> 00:12:33,430\nhere.\n\n235\n00:12:33,430 --> 00:12:34,430\nSo I'm going to try it.\n\n236\n00:12:34,430 --> 00:12:35,430\nI did sample this one.\n\n237\n00:12:35,430 --> 00:12:36,430\nIt is sweet.\n\n238\n00:12:36,430 --> 00:12:38,480\nIs it beef or pork?\n\n239\n00:12:38,480 --> 00:12:40,550\nThat is the question.\n\n240\n00:12:40,550 --> 00:12:42,110\nIt is pork.\n\n241\n00:12:42,110 --> 00:12:43,110\nPork.\n\n242\n00:12:43,110 --> 00:12:44,230\nPork jerky (豬肉乾).\n\n243\n00:12:44,230 --> 00:12:45,340\nMmmm.\n\n244\n00:12:45,340 --> 00:12:47,840\nThat is really nice.\n\n245\n00:12:47,840 --> 00:12:48,840\nIt has got like a sweet glaze on it.\n\n246\n00:12:48,840 --> 00:12:54,790\nIt kind of reminds me of um if you've ever\nhad a cooked ham that has been cooked in like\n\n247\n00:12:54,790 --> 00:12:58,270\nmolasses or maple syrup or something like\nthat.\n\n248\n00:12:58,270 --> 00:12:59,270\nVery Canadian.\n\n249\n00:12:59,270 --> 00:13:00,270\nMaple Syrup.\n\n250\n00:13:00,270 --> 00:13:01,270\nUh huh.\n\n251\n00:13:01,270 --> 00:13:05,570\nIt kind of has that glaze type of sweetness\non the outside and it is nice meat.\n\n252\n00:13:05,570 --> 00:13:10,410\nIt is not unlike other jerkys that I've had\nbefore it is not as chewy.\n\n253\n00:13:10,410 --> 00:13:15,160\nUm, it basically you just bite in to it and\nthe meat basically disintegrates in your mouth\n\n254\n00:13:15,160 --> 00:13:16,380\nso it is nice.\n\n255\n00:13:16,380 --> 00:13:18,100\nWe've got a lot.\n\n256\n00:13:18,100 --> 00:13:19,390\nLook at that.\n\n257\n00:13:19,390 --> 00:13:20,390\nMan.\n\n258\n00:13:20,390 --> 00:13:22,690\nWe're going to be here for a while.\n\n259\n00:13:22,690 --> 00:13:27,210\nSo we're still trying to eat our way around\nthe city here and it is starting to rain.\n\n260\n00:13:27,210 --> 00:13:31,430\nToday was supposed to be zero percent chance\nof precipitation and look at what is happening.\n\n261\n00:13:31,430 --> 00:13:35,500\nWith all of these clouds I'm actually surprised\nit didn't rain earlier.\n\n262\n00:13:35,500 --> 00:13:39,140\nAnyways we found our next snack and we're\nhaving almond cakes (杏仁餅).\n\n263\n00:13:39,140 --> 00:13:40,970\nSo check those out.\n\n264\n00:13:40,970 --> 00:13:45,610\nIt looks really powdery and it actually has\nchunks of almond in it.\n\n265\n00:13:45,610 --> 00:13:46,610\nWow.\n\n266\n00:13:46,610 --> 00:13:47,920\nAnd we saw these being freshly made.\n\n267\n00:13:47,920 --> 00:13:49,580\nSo it is pretty amazing.\n\n268\n00:13:49,580 --> 00:13:51,090\nThat is how we decided on the store.\n\n269\n00:13:51,090 --> 00:13:52,090\nWe're like oh they're making them right outside\nso.\n\n270\n00:13:52,090 --> 00:13:53,090\nHow are those?\n\n271\n00:13:53,090 --> 00:13:54,090\nGood.\n\n272\n00:13:54,090 --> 00:13:56,700\nIt is quite dry.\n\n273\n00:13:56,700 --> 00:14:03,820\nIt is almost like a chalky like powdery texture\nso if you're planning on having a few you\n\n274\n00:14:03,820 --> 00:14:06,480\nprobably want tea or like some kind of beverage\nnearby.\n\n275\n00:14:06,480 --> 00:14:08,150\nA bubble tea (波霸奶茶).\n\n276\n00:14:08,150 --> 00:14:09,900\nHave a bubble tea nearby.\n\n277\n00:14:09,900 --> 00:14:13,460\nWe didn't get a bubble tea (波霸奶茶)\nactually.\n\n278\n00:14:13,460 --> 00:14:14,460\nHahaha.\n\n279\n00:14:14,460 --> 00:14:15,460\nThat is next.\n\n280\n00:14:15,460 --> 00:14:18,240\nBut yeah it is really nice.\n\n281\n00:14:18,240 --> 00:14:19,240\nReally tasty.\n\n282\n00:14:19,240 --> 00:14:20,240\nKind of a nice Christmas treat.\n\n283\n00:14:20,240 --> 00:14:24,410\nAlmond for some reason it seems like a Christmas-y\ningredient.\n\n284\n00:14:24,410 --> 00:14:27,290\nAlright so Sam is now rocking a purple drink\nin his hand.\n\n285\n00:14:27,290 --> 00:14:28,290\nYeah.\n\n286\n00:14:28,290 --> 00:14:29,290\nWhat could that possibly be?\n\n287\n00:14:29,290 --> 00:14:33,020\nSo we've had bubble tea (波霸奶茶) in\nboth Taiwan and in Hong Kong (香港).\n\n288\n00:14:33,020 --> 00:14:37,740\nYeah, but we haven't had it in Macao (澳門\n- 澳门) and we haven't had Taro before.\n\n289\n00:14:37,740 --> 00:14:38,910\nSo this is a purple color.\n\n290\n00:14:38,910 --> 00:14:42,220\nAnd you can see it still has the tapioca jellies\nat the bottom.\n\n291\n00:14:42,220 --> 00:14:43,950\nYeah but time to try it.\n\n292\n00:14:43,950 --> 00:14:45,601\nAlright, so taro milk.\n\n293\n00:14:45,601 --> 00:14:46,601\nMmmm.\n\n294\n00:14:46,601 --> 00:14:48,530\nWhat does taro milk taste like?\n\n295\n00:14:48,530 --> 00:14:53,430\nIt is really sweet.\n\n296\n00:14:53,430 --> 00:14:58,110\nIt has a bit of a creamy taste and you can\ndefinitely can taste the taro.\n\n297\n00:14:58,110 --> 00:14:59,110\nIt is strong.\n\n298\n00:14:59,110 --> 00:15:00,260\nDoes it taste like potato.\n\n299\n00:15:00,260 --> 00:15:01,260\nLike potato milk.\n\n300\n00:15:01,260 --> 00:15:02,260\nA little bit.\n\n301\n00:15:02,260 --> 00:15:03,520\nIt still tastes a bit like tea though too.\n\n302\n00:15:03,520 --> 00:15:04,610\nIt is really good.\n\n303\n00:15:04,610 --> 00:15:09,980\nSo next we're heading into Museu de Macau\n(澳門博物館).\n\n304\n00:15:09,980 --> 00:15:19,540\nWe have not decided whether or not we actually\nwant to go in to the museum.\n\n305\n00:15:19,540 --> 00:15:21,330\nStill debating that.\n\n306\n00:15:21,330 --> 00:15:24,200\nWe've been walking around a lot and visiting\nthe museum involves more walking.\n\n307\n00:15:24,200 --> 00:15:25,200\nI'd be pretty happy to just enjoy the view\nmaybe eat some more.\n\n308\n00:15:25,200 --> 00:15:29,500\nSo Sam what is the one determining factor\non whether you want to visit a museum or not?\n\n309\n00:15:29,500 --> 00:15:30,760\nWhat do you always ask?\n\n310\n00:15:30,760 --> 00:15:33,279\nCan we take photos?\n\n311\n00:15:33,279 --> 00:15:34,279\nI thought you were going to say is it free?\n\n312\n00:15:34,279 --> 00:15:35,530\nOh is free too.\n\n313\n00:15:35,530 --> 00:15:37,410\nYeah those things.\n\n314\n00:15:37,410 --> 00:15:42,510\nIf it doesn't meet those criteria then sometimes\nI just do not go in.\n\n315\n00:15:42,510 --> 00:15:44,410\nSo that was made easy.\n\n316\n00:15:44,410 --> 00:15:49,650\nThe exhibit was actually closed so we can\nonly enjoy the terrace but the terrace has\n\n317\n00:15:49,650 --> 00:16:11,160\nsome pretty cool views so we're here.\n\n318\n00:16:11,160 --> 00:16:14,460\nSo Sam last attraction of the day.\n\n319\n00:16:14,460 --> 00:16:15,460\nWhere are we?\n\n320\n00:16:15,460 --> 00:16:16,460\nSo we are at Monte Fort.\n\n321\n00:16:16,460 --> 00:16:18,120\nMonte Fort (Fortaleza do Monte - 大炮台).\n\n322\n00:16:18,120 --> 00:16:20,150\nAnd yeah it is starting to rain quite a bit.\n\n323\n00:16:20,150 --> 00:16:25,290\nIt is starting to rain and it has been a long\nday so we're going to head back and leave\n\n324\n00:16:25,290 --> 00:16:28,040\nyou with these magnificent views.\n\n325\n00:16:28,040 --> 00:16:33,150\nWe should probably say thank you to the Wynn\nHotel for that private transfer to the ferry\n\n326\n00:16:33,150 --> 00:16:34,150\nterminal.\n\n327\n00:16:34,150 --> 00:16:35,180\nWe were the only people on the shuttle bus.\n\n328\n00:16:35,180 --> 00:16:36,180\nLiterally.\n\n329\n00:16:36,180 --> 00:16:54,190\nAnd we didn't even stay at their hotel.\n\n330\n00:16:54,190 --> 00:16:58,070\nWell welcome to a nondescript hotel room somewhere\nin Asia.\n\n331\n00:16:58,070 --> 00:17:02,720\nToday we're going to be talking Macau travel\ntips because we recently traveled there on\n\n332\n00:17:02,720 --> 00:17:05,700\na day trip from Hong Kong and actually we've\nalso been there.\n\n333\n00:17:05,700 --> 00:17:07,220\nWe went there maybe like 3 years ago.\n\n334\n00:17:07,220 --> 00:17:08,220\nYeah.\n\n335\n00:17:08,220 --> 00:17:09,220\nAnd we stayed overnight.\n\n336\n00:17:09,220 --> 00:17:12,850\nSo we thought why not share some of the tips,\nsome of the things we've learned for anywhere\n\n337\n00:17:12,850 --> 00:17:14,339\nout there planning a trip there.\n\n338\n00:17:14,339 --> 00:17:18,380\nAnd because we've done both of those types\nof trips we think we can offer something for\n\n339\n00:17:18,380 --> 00:17:19,620\njust about everyone.\n\n340\n00:17:19,620 --> 00:17:23,920\nSo yeah, you can do it by day from Hong Kong\nand you can also stay overnight too.\n\n341\n00:17:23,920 --> 00:17:27,650\nSo as usual we've got our notes in front of\nus on the computer so you're going to see\n\n342\n00:17:27,650 --> 00:17:32,240\nus staring down but that is just so we give\nyou accurate information and we're not making\n\n343\n00:17:32,240 --> 00:17:33,290\nstuff up.\n\n344\n00:17:33,290 --> 00:17:34,290\nYeah.\n\n345\n00:17:34,290 --> 00:17:35,290\nYeah.\n\n346\n00:17:35,290 --> 00:17:39,350\nSo how a lot of people describe Macau (澳門\n- 澳门) is they call it the Vegas of China.\n\n347\n00:17:39,350 --> 00:17:44,760\nBut you know what that is not really fair\nbecause Macao actually generates seven times\n\n348\n00:17:44,760 --> 00:17:48,460\nthe amount of revenue as the strip on Vegas.\n\n349\n00:17:48,460 --> 00:17:49,760\nCha chingy chang.\n\n350\n00:17:49,760 --> 00:17:54,460\nSo if anything Vegas should be called you\nknow the it should be the Vegas should be\n\n351\n00:17:54,460 --> 00:17:57,290\nthe Macau of the United States.\n\n352\n00:17:57,290 --> 00:17:58,290\nAmerica!\n\n353\n00:17:58,290 --> 00:17:59,290\nYeah.\n\n354\n00:17:59,290 --> 00:18:00,290\nAll of America.\n\n355\n00:18:00,290 --> 00:18:03,410\nSo that is how much gambling is a part of\nMacau (澳門 - 澳门).\n\n356\n00:18:03,410 --> 00:18:06,270\nBut Macao (澳門 - 澳门) is also way more\nthan just gambling.\n\n357\n00:18:06,270 --> 00:18:10,240\nIt also has a lot of colonial history and\nyou can really see that when you're walking\n\n358\n00:18:10,240 --> 00:18:11,540\naround in the Old Town.\n\n359\n00:18:11,540 --> 00:18:13,580\nIt is just very Portuguese.\n\n360\n00:18:13,580 --> 00:18:16,870\nLike buildings, the floor tiles, even the\ncuisine.\n\n361\n00:18:16,870 --> 00:18:19,880\nSo even if you're not in to gambling it is\nreally worth visiting.\n\n362\n00:18:19,880 --> 00:18:20,880\nRight.\n\n363\n00:18:20,880 --> 00:18:24,260\nAnd there is also a lot of really fascinating\nstreet foods as well.\n\n364\n00:18:24,260 --> 00:18:25,900\nThat is called Macanese cuisine.\n\n365\n00:18:25,900 --> 00:18:32,440\nIt is a combination of Portuguese and Southern\nChinese with a lot of Southeast Asian ingredients.\n\n366\n00:18:32,440 --> 00:18:33,920\nOh la lah.\n\n367\n00:18:33,920 --> 00:18:35,460\nQuite fascinating stuff.\n\n368\n00:18:35,460 --> 00:18:38,820\nSo the local currency is the Macau Pataca.\n\n369\n00:18:38,820 --> 00:18:45,030\nI had no idea so I was calling it Macau dollars\nor Macanese dollar the whole time I was there\n\n370\n00:18:45,030 --> 00:18:46,040\nwhich is pretty embarrassing.\n\n371\n00:18:46,040 --> 00:18:47,040\nThat is.\n\n372\n00:18:47,040 --> 00:18:50,070\nAnyway the exchange is $1 USD = 8 MOP Patacas.\n\n373\n00:18:50,070 --> 00:18:54,200\nYeah, and it is basically almost identical\nto the Hong Kong Dollar.\n\n374\n00:18:54,200 --> 00:18:58,260\nAnd that leads into our next point where if\nyou're coming from Hong Kong you can use Hong\n\n375\n00:18:58,260 --> 00:18:59,630\nKong Dollars in Macau (澳門 - 澳门).\n\n376\n00:18:59,630 --> 00:19:00,630\nYes.\n\n377\n00:19:00,630 --> 00:19:01,630\nIt is widely accepted.\n\n378\n00:19:01,630 --> 00:19:02,630\nYep.\n\n379\n00:19:02,630 --> 00:19:03,630\nBut here is the catch.\n\n380\n00:19:03,630 --> 00:19:05,760\nIf you do take out the Macau Patacas.\n\n381\n00:19:05,760 --> 00:19:10,840\nIf you have quite a bit of them you're going\nto want to especially exchange your coins\n\n382\n00:19:10,840 --> 00:19:15,780\nbefore you go back to Hong Kong because those\ncoins are not accepted in Hong Kong.\n\n383\n00:19:15,780 --> 00:19:16,780\nYeah.\n\n384\n00:19:16,780 --> 00:19:18,140\nSo yeah, it is kind of a bit of a double standard.\n\n385\n00:19:18,140 --> 00:19:22,470\nI'm not sure why that is but yeah if you do\nhave Hong Kong extra Hong Kong dollars do\n\n386\n00:19:22,470 --> 00:19:24,600\nbring them in and spend them in Macau.\n\n387\n00:19:24,600 --> 00:19:26,500\nIt is possible to do that.\n\n388\n00:19:26,500 --> 00:19:28,550\nSo our next point is transportation.\n\n389\n00:19:28,550 --> 00:19:32,750\nHow do you get to Macau (澳門 - 澳门)\nand there are actually lots of different ways.\n\n390\n00:19:32,750 --> 00:19:33,750\nRight.\n\n391\n00:19:33,750 --> 00:19:37,630\nI would say probably the most popular if you're\ncoming from Hong Kong would be the ferry.\n\n392\n00:19:37,630 --> 00:19:38,630\nRight.\n\n393\n00:19:38,630 --> 00:19:42,850\nAnd you can take the ferry from Hong Kong\nIsland, Kowloon or from Hong Kong International\n\n394\n00:19:42,850 --> 00:19:43,850\nAirport.\n\n395\n00:19:43,850 --> 00:19:48,710\nYeah, so you have those different options\nand so that is arriving from the let's say\n\n396\n00:19:48,710 --> 00:19:51,900\narriving from Hong Kong but you can also arrive\nfrom Mainland China.\n\n397\n00:19:51,900 --> 00:19:55,650\nThere are buses from like Guangzhou and other\nplaces.\n\n398\n00:19:55,650 --> 00:19:56,680\nShenzhen.\n\n399\n00:19:56,680 --> 00:19:57,680\nDifferent types of places.\n\n400\n00:19:57,680 --> 00:19:58,920\nThey also have ferries too.\n\n401\n00:19:58,920 --> 00:19:59,920\nUh huh.\n\n402\n00:19:59,920 --> 00:20:02,270\nAnd then of course there is the airport.\n\n403\n00:20:02,270 --> 00:20:06,630\nAnd something to keep in mind even if you're\ngoing to visit Hong Kong not just Macau is\n\n404\n00:20:06,630 --> 00:20:11,220\nthat uh the Macau airport has some really\ngood budget flights.\n\n405\n00:20:11,220 --> 00:20:12,220\nYes.\n\n406\n00:20:12,220 --> 00:20:16,020\nSo you may actually be able to fly into Macau\ncheaper than Hong Kong.\n\n407\n00:20:16,020 --> 00:20:21,010\nSo if you're thinking of flying into Hong\nKong especially somewhere from Southeast Asia\n\n408\n00:20:21,010 --> 00:20:22,710\nconsider also Macau (澳門 - 澳门).\n\n409\n00:20:22,710 --> 00:20:24,150\nBecause you may get a much better deal.\n\n410\n00:20:24,150 --> 00:20:29,180\nI remember the one time we flew in from Chiang\nMai we got a really good price from Air Asia.\n\n411\n00:20:29,180 --> 00:20:31,100\nSo yeah, do consider that.\n\n412\n00:20:31,100 --> 00:20:32,100\nAnd you know what?\n\n413\n00:20:32,100 --> 00:20:36,160\nSpeaking of flights we should also mention\nyou can come to Macau by helicopter.\n\n414\n00:20:36,160 --> 00:20:37,160\nHaha.\n\n415\n00:20:37,160 --> 00:20:38,160\nFancy.\n\n416\n00:20:38,160 --> 00:20:39,320\nYeah, if you want to arrive like a boss.\n\n417\n00:20:39,320 --> 00:20:40,750\nIf you want to arrive in style.\n\n418\n00:20:40,750 --> 00:20:43,370\nI think it is like about $500 dollars one\nway.\n\n419\n00:20:43,370 --> 00:20:47,440\nYeah, it is about $500 US dollars but it is\nonly 16 minutes from Hong Kong.\n\n420\n00:20:47,440 --> 00:20:51,520\nSo if you're in a rush and you want to start\ngambling you know take the helicopter and\n\n421\n00:20:51,520 --> 00:20:53,190\nyou'll be there in no time.\n\n422\n00:20:53,190 --> 00:20:57,030\nSo speaking of the ferry you're going to save\na little bit of money if you go on a weekday\n\n423\n00:20:57,030 --> 00:20:58,150\nas opposed to the weekend.\n\n424\n00:20:58,150 --> 00:20:59,790\nIt is just slightly cheaper.\n\n425\n00:20:59,790 --> 00:21:04,060\nUm, you're looking at around just over $20\nUS dollars for an economy class.\n\n426\n00:21:04,060 --> 00:21:05,060\nYeah.\n\n427\n00:21:05,060 --> 00:21:06,060\nAnd that is perfectly adequate.\n\n428\n00:21:06,060 --> 00:21:11,920\nI mean uh it is only an hour ride so and there\nis departures leaving every like.\n\n429\n00:21:11,920 --> 00:21:12,920\nVery frequently.\n\n430\n00:21:12,920 --> 00:21:13,920\nYeah.\n\n431\n00:21:13,920 --> 00:21:14,920\nLike 15 to 30 minutes.\n\n432\n00:21:14,920 --> 00:21:15,920\nRight.\n\n433\n00:21:15,920 --> 00:21:16,920\nAnd you can go anytime of day.\n\n434\n00:21:16,920 --> 00:21:18,530\nYou can leave really early in the morning\nand you can come back late at night.\n\n435\n00:21:18,530 --> 00:21:19,530\nOr vice versa.\n\n436\n00:21:19,530 --> 00:21:20,780\nSo it is really easy.\n\n437\n00:21:20,780 --> 00:21:23,120\nWe've always just shown up and bought our\nticket.\n\n438\n00:21:23,120 --> 00:21:24,650\nUm, like right from the stands.\n\n439\n00:21:24,650 --> 00:21:29,370\nRight when we wanted to go and that is probably\nfine on weekdays but if there is like a really\n\n440\n00:21:29,370 --> 00:21:34,179\nbig event going on in Macau or it is on a\nweekend during a busy time of year I'd recommend\n\n441\n00:21:34,179 --> 00:21:38,120\nbooking in advance and you can do that on\nthe TurboJET's website.\n\n442\n00:21:38,120 --> 00:21:39,330\nI've also once booked it online.\n\n443\n00:21:39,330 --> 00:21:40,630\nIt was really easy.\n\n444\n00:21:40,630 --> 00:21:43,679\nThey accept credit cards and stuff like that.\n\n445\n00:21:43,679 --> 00:21:44,679\nOf course.\n\n446\n00:21:44,679 --> 00:21:45,679\nSuper easy.\n\n447\n00:21:45,679 --> 00:21:49,960\nSo next let's talk about accommodations in\nMacau and we've got to tell you just like\n\n448\n00:21:49,960 --> 00:21:52,130\nHong Kong it is not cheap.\n\n449\n00:21:52,130 --> 00:21:56,500\nI would go as far as saying that it can be\nmore expensive than staying in Hong Kong.\n\n450\n00:21:56,500 --> 00:21:57,720\nYeah, it is.\n\n451\n00:21:57,720 --> 00:21:59,600\nHong Kong does have budget options.\n\n452\n00:21:59,600 --> 00:22:00,620\nYou can stay in dorms.\n\n453\n00:22:00,620 --> 00:22:02,020\nIn Macau that is basically nonexistent.\n\n454\n00:22:02,020 --> 00:22:03,020\nYeah.\n\n455\n00:22:03,020 --> 00:22:07,920\nUh, I remember even the first time I visited\nMacau which is before I met you they didn't\n\n456\n00:22:07,920 --> 00:22:13,679\nreally have many dorm options or hostel options\nand that is true even to today.\n\n457\n00:22:13,679 --> 00:22:18,050\nAnd I guess when most people are going over\nthere to gamble um yeah.\n\n458\n00:22:18,050 --> 00:22:19,170\nThey've got the cash.\n\n459\n00:22:19,170 --> 00:22:20,170\nThey've got money.\n\n460\n00:22:20,170 --> 00:22:22,950\nAnd there isn't even a lot of very good mid-range\noptions to be honest.\n\n461\n00:22:22,950 --> 00:22:23,950\nYeah.\n\n462\n00:22:23,950 --> 00:22:28,480\nSo there are some sort of more like dingy\nhotels which are not located by the casinos\n\n463\n00:22:28,480 --> 00:22:30,850\nnot located by the main attractions.\n\n464\n00:22:30,850 --> 00:22:35,580\nAnd you can probably find something for under\n$100 US dollars but don't expect a lot at\n\n465\n00:22:35,580 --> 00:22:38,960\nthat price which is kind of why we recommend\ndoing it by day.\n\n466\n00:22:38,960 --> 00:22:42,660\nIf you're visiting Macau more for the culture\nand the food then you can definitely make\n\n467\n00:22:42,660 --> 00:22:44,010\na day trip from Hong Kong.\n\n468\n00:22:44,010 --> 00:22:46,640\nBut if you do want to gamble and do some of\nthe more entertainment.\n\n469\n00:22:46,640 --> 00:22:51,720\nThe shows at night and stuff then you probably\nwill just have to cough up the money stay\n\n470\n00:22:51,720 --> 00:22:55,770\nin a casino or like famous hotel and pay a\nbit more.\n\n471\n00:22:55,770 --> 00:22:57,150\nAnd we have notes on that here.\n\n472\n00:22:57,150 --> 00:23:05,480\nSo a 2 to 3 star is going to be between $88\nto 160 USD and if you're looking for 4 to\n\n473\n00:23:05,480 --> 00:23:08,190\n5 stars a $150 all the way up to $600 US bucks.\n\n474\n00:23:08,190 --> 00:23:11,190\nSo yeah, bring your money.\n\n475\n00:23:11,190 --> 00:23:12,600\nHahaha.\n\n476\n00:23:12,600 --> 00:23:15,179\nSo there are AirBNB options.\n\n477\n00:23:15,179 --> 00:23:19,559\nWe noticed some places where you can get a\nshared room for $40 to $60 dollars a night.\n\n478\n00:23:19,559 --> 00:23:20,800\nSo that is actually not bad.\n\n479\n00:23:20,800 --> 00:23:21,830\nWell not a shared room.\n\n480\n00:23:21,830 --> 00:23:23,951\nLike your own private room in someone's house.\n\n481\n00:23:23,951 --> 00:23:24,951\nRight.\n\n482\n00:23:24,951 --> 00:23:26,010\nBut you won't have the whole apartment to\nyourself.\n\n483\n00:23:26,010 --> 00:23:27,010\nYeah, sorry.\n\n484\n00:23:27,010 --> 00:23:28,010\nThat is what I meant.\n\n485\n00:23:28,010 --> 00:23:32,230\nAnd I noticed that those places weren't like\nright in the core the city.\n\n486\n00:23:32,230 --> 00:23:33,490\nSo again more on the outskirts.\n\n487\n00:23:33,490 --> 00:23:39,010\nAnd if you're wanting to get your own place\nyou're looking at $80 to $200 dollars plus.\n\n488\n00:23:39,010 --> 00:23:40,010\nYeah.\n\n489\n00:23:40,010 --> 00:23:41,450\nSo yeah, again not very cheap.\n\n490\n00:23:41,450 --> 00:23:42,810\nUm but it is available.\n\n491\n00:23:42,810 --> 00:23:45,992\nSo next up let's talking about transportation\naround Macau (澳門 - 澳门).\n\n492\n00:23:45,992 --> 00:23:51,490\nAnd one thing we really enjoy is that all\nof the casinos and hotels offer free shuttles\n\n493\n00:23:51,490 --> 00:23:54,380\nfrom the terminal because obviously they want\nto lure guests.\n\n494\n00:23:54,380 --> 00:23:56,100\nLike come gamble at our place.\n\n495\n00:23:56,100 --> 00:23:57,100\nYep.\n\n496\n00:23:57,100 --> 00:24:00,850\nSo they offer free transportation which is\ngreat for visitor's on a budget I would say.\n\n497\n00:24:00,850 --> 00:24:01,850\nIt really is.\n\n498\n00:24:01,850 --> 00:24:05,500\nSo you can literally arrive at one of the\nferry terminals and then hop on one of these\n\n499\n00:24:05,500 --> 00:24:09,750\nfree shuttle buses and they will take you\nto all of the major casinos and also to some\n\n500\n00:24:09,750 --> 00:24:11,270\nmajor attractions as well.\n\n501\n00:24:11,270 --> 00:24:12,270\nYeah.\n\n502\n00:24:12,270 --> 00:24:15,880\nSo it is actually a really good way to get\naround the city and it is absolutely free.\n\n503\n00:24:15,880 --> 00:24:19,040\nSo you can that is our favorite way to get\naround Macao.\n\n504\n00:24:19,040 --> 00:24:20,240\nHands down.\n\n505\n00:24:20,240 --> 00:24:24,540\nSo aside from free transportation also just\nwalk around Macau on foot.\n\n506\n00:24:24,540 --> 00:24:28,840\nI mean a lot of places once you arrive in\na certain area like if you're in Taipa or\n\n507\n00:24:28,840 --> 00:24:32,270\nyou're near Senado Square or Saint Paul's\nRuins for example.\n\n508\n00:24:32,270 --> 00:24:37,090\nA lot of the places that you can just reach\nby foot and it is just a really pleasant way\n\n509\n00:24:37,090 --> 00:24:38,300\nto just walk around in Macau.\n\n510\n00:24:38,300 --> 00:24:41,730\nSo it is very pedestrian friendly and we definitely\nrecommend it.\n\n511\n00:24:41,730 --> 00:24:46,240\nThat being said we would not recommend walking\nfrom the strip where all of the casinos are\n\n512\n00:24:46,240 --> 00:24:49,570\nall the way to Senado Square because you're\nnot going to make it.\n\n513\n00:24:49,570 --> 00:24:50,770\nTake a bus to get there.\n\n514\n00:24:50,770 --> 00:24:52,920\nAnd then you can walk around once you're there.\n\n515\n00:24:52,920 --> 00:24:54,710\nThat would be really pushing it.\n\n516\n00:24:54,710 --> 00:24:55,710\nYes.\n\n517\n00:24:55,710 --> 00:24:56,710\nHaha.\n\n518\n00:24:56,710 --> 00:25:00,550\nUh, another option is you can take also public\nbuses which are fairly cheap and also taxis.\n\n519\n00:25:00,550 --> 00:25:06,040\nSo a taxi shouldn't cost more than about $5\nUS dollars for short rides and yeah if you're\n\n520\n00:25:06,040 --> 00:25:09,290\nin a hurry that would probably be your best\nbet because you do sometimes have to wait\n\n521\n00:25:09,290 --> 00:25:10,890\naround for the shuttle buses.\n\n522\n00:25:10,890 --> 00:25:13,900\nThey leave at designated times for example.\n\n523\n00:25:13,900 --> 00:25:18,580\nAnd if something is too far to walk then consider\ntaking the taxi or one of the public buses.\n\n524\n00:25:18,580 --> 00:25:23,140\nSo for all of you budget travelers out there\nnext up we're going to talk about free attractions\n\n525\n00:25:23,140 --> 00:25:25,100\nyou can visit around Macau.\n\n526\n00:25:25,100 --> 00:25:29,470\nAnd number 1 I would say the area around Senado\nSquare which is kind of like the main plaza\n\n527\n00:25:29,470 --> 00:25:30,470\nthe main square.\n\n528\n00:25:30,470 --> 00:25:33,610\nYou have lots of Portuguese architecture and\ntiles.\n\n529\n00:25:33,610 --> 00:25:34,610\nYeah.\n\n530\n00:25:34,610 --> 00:25:36,179\nYou can get some street food while you're\nthere.\n\n531\n00:25:36,179 --> 00:25:41,690\nYeah, it is nearby a lot of other major attractions\nand it is just a very central area and it\n\n532\n00:25:41,690 --> 00:25:43,660\nis a great place to people watch as well.\n\n533\n00:25:43,660 --> 00:25:48,850\nYeah, and once you're at Senado Square you\ncan walk all the way to the ruins of Saint\n\n534\n00:25:48,850 --> 00:25:51,990\nPaul which is basically the facade of a church.\n\n535\n00:25:51,990 --> 00:25:55,130\nLike the building is no longer there so all\nyou see is the facade and the stepz leading\n\n536\n00:25:55,130 --> 00:25:56,130\nup to it.\n\n537\n00:25:56,130 --> 00:26:00,470\nBut I would say that is a pretty cool walk\nfrom those two points.\n\n538\n00:26:00,470 --> 00:26:04,360\nIt is a major landmark and you're going to\nsee tonnes of people taking photos there.\n\n539\n00:26:04,360 --> 00:26:08,600\nIt is quite photogenic and it is also you\npass from Senado Square all the way to the\n\n540\n00:26:08,600 --> 00:26:13,309\nruins that you're going to see probably where\nyou can most of your street food too.\n\n541\n00:26:13,309 --> 00:26:16,240\nYes, free samples of food guys.\n\n542\n00:26:16,240 --> 00:26:17,240\nFood!\n\n543\n00:26:17,240 --> 00:26:18,510\nThat was another one of our free things.\n\n544\n00:26:18,510 --> 00:26:22,600\nYeah, a lot of these stores they lure people\nin by offering free samples.\n\n545\n00:26:22,600 --> 00:26:28,230\nYou can get free samples of almond cookies,\nfree samples of like the pork jerky with glazed\n\n546\n00:26:28,230 --> 00:26:29,230\nhoney.\n\n547\n00:26:29,230 --> 00:26:33,540\nSo yeah there is a lot of different free samples\nso hit those up before you actually purchase\n\n548\n00:26:33,540 --> 00:26:34,580\nsomething.\n\n549\n00:26:34,580 --> 00:26:38,510\nSo obviously another free attraction are all\nof the hotels and casinos and I mean some\n\n550\n00:26:38,510 --> 00:26:39,510\nof them are themed.\n\n551\n00:26:39,510 --> 00:26:44,350\nYou have the Venetian which looks just like\nVenice and you have the Parisian which looks\n\n552\n00:26:44,350 --> 00:26:45,350\njust like Paris.\n\n553\n00:26:45,350 --> 00:26:49,170\nSo if you enjoy that kind of thing you can\ngo hotel and casino hopping.\n\n554\n00:26:49,170 --> 00:26:52,260\nYeah, and some of them are really cool inside.\n\n555\n00:26:52,260 --> 00:26:57,750\nAnd the nice thing is that all of the shopping\narea and all of the entertainment area is\n\n556\n00:26:57,750 --> 00:26:59,010\nfree to anyone in the public.\n\n557\n00:26:59,010 --> 00:27:03,850\nIt is only the casino part where you have\nto be gambling in order to go in to.\n\n558\n00:27:03,850 --> 00:27:05,380\nYou can't just wander around in there.\n\n559\n00:27:05,380 --> 00:27:09,930\nSo aside from Senado Square another really\ncool place where you can see a lot of Portuguese\n\n560\n00:27:09,930 --> 00:27:12,520\narchitecture and visit some museums is Taipa.\n\n561\n00:27:12,520 --> 00:27:14,530\nAnd it is also a great place to get street\nfood.\n\n562\n00:27:14,530 --> 00:27:19,910\nThat is where we tried are Macanese egg tarts\nand a few other delicious things.\n\n563\n00:27:19,910 --> 00:27:20,980\nPork chop buns.\n\n564\n00:27:20,980 --> 00:27:21,980\nYes.\n\n565\n00:27:21,980 --> 00:27:23,070\nSo that is a great place to wander around.\n\n566\n00:27:23,070 --> 00:27:25,920\nSo we've already talked about free attractions\nin Macau.\n\n567\n00:27:25,920 --> 00:27:29,840\nNow we're going to move on to things that\nyou're probably going to want to pay for.\n\n568\n00:27:29,840 --> 00:27:32,120\nSo first up we have Macau Tower.\n\n569\n00:27:32,120 --> 00:27:36,590\nYeah, and I mean you're going to get a great\nview of Macau from there.\n\n570\n00:27:36,590 --> 00:27:38,920\nAll the casinos all of the different islands.\n\n571\n00:27:38,920 --> 00:27:40,500\nSo yeah, definitely go up it.\n\n572\n00:27:40,500 --> 00:27:42,730\nThis is actually a confession time.\n\n573\n00:27:42,730 --> 00:27:49,100\nThis is something we haven't done before but\nyeah if you're in to towers and getting really\n\n574\n00:27:49,100 --> 00:27:50,580\ngood views then definitely check it out.\n\n575\n00:27:50,580 --> 00:27:52,890\nAnd you know what, I'm pretty sure you can\ngo bungee jumping.\n\n576\n00:27:52,890 --> 00:27:54,669\nYes, you can.\n\n577\n00:27:54,669 --> 00:27:57,500\nIt is something we've never really researched.\n\n578\n00:27:57,500 --> 00:27:58,500\nNo.\n\n579\n00:27:58,500 --> 00:27:59,500\nBecause we have no interest.\n\n580\n00:27:59,500 --> 00:28:02,309\nWe're both terrified of heights so that is\nnot something we'd do but if you have a little\n\n581\n00:28:02,309 --> 00:28:04,630\nmore courage than us consider it.\n\n582\n00:28:04,630 --> 00:28:09,690\nSo the price to go up Macau tower is 130 Pataca\nMOP and it is obviously a little bit cheaper\n\n583\n00:28:09,690 --> 00:28:11,809\nif you're a child or a senior citizen.\n\n584\n00:28:11,809 --> 00:28:14,840\nSo this next attraction that you're going\nto want to pay for is a mouthful.\n\n585\n00:28:14,840 --> 00:28:16,700\nSo I'm going to read it to you.\n\n586\n00:28:16,700 --> 00:28:20,750\nIt is called City of Dreams House of Dancing\nWater Spectacular.\n\n587\n00:28:20,750 --> 00:28:21,750\nRIght.\n\n588\n00:28:21,750 --> 00:28:23,910\nAnd basically it is a nightly show.\n\n589\n00:28:23,910 --> 00:28:27,300\nKind of like a performance so if you like\nentertainment that is something you can do.\n\n590\n00:28:27,300 --> 00:28:30,030\nYeah, this is located on the strip where all\nthe casinos are.\n\n591\n00:28:30,030 --> 00:28:34,120\nRIght, and again that is something we haven't\ndone but it is very very highly rated.\n\n592\n00:28:34,120 --> 00:28:35,370\nBut this one is quite pricey.\n\n593\n00:28:35,370 --> 00:28:41,040\nSo in terms of prices it is going to cost\nyou 580 Hong Kong Dollars which is about $75\n\n594\n00:28:41,040 --> 00:28:42,330\nUS dollars per ticket.\n\n595\n00:28:42,330 --> 00:28:46,380\nAnd of course we couldn't talk about Macau\nwithout mentioning gambling.\n\n596\n00:28:46,380 --> 00:28:51,150\nSo so many people go there to gamble and if\nyou're so inclined you can spend as little\n\n597\n00:28:51,150 --> 00:28:53,210\nor as much as you want.\n\n598\n00:28:53,210 --> 00:28:58,160\nYou can drop huge wads of cash in Macau (澳門\n- 澳门) and if you want to gamble there\n\n599\n00:28:58,160 --> 00:29:01,390\nis no shortage of places that will take your\nmoney.\n\n600\n00:29:01,390 --> 00:29:04,309\nAnd there is probably no limit to how much\nyou can bet.\n\n601\n00:29:04,309 --> 00:29:05,309\nYeah, exactly.\n\n602\n00:29:05,309 --> 00:29:08,700\nSo next up we're going to talk about different\nfoods you can try in Macau.\n\n603\n00:29:08,700 --> 00:29:13,380\nAnd we actually made an entire video dedicated\nto Macanese street food so you can check that\n\n604\n00:29:13,380 --> 00:29:15,350\nout if you're interested.\n\n605\n00:29:15,350 --> 00:29:16,680\nIf you're a bit of a foodie.\n\n606\n00:29:16,680 --> 00:29:18,060\nThere are just tonnes of options.\n\n607\n00:29:18,060 --> 00:29:21,000\nLike we ate like seven or eight different\nthings.\n\n608\n00:29:21,000 --> 00:29:22,940\nSo there is just tonnes of things to try.\n\n609\n00:29:22,940 --> 00:29:24,700\nAnd we ate really well.\n\n610\n00:29:24,700 --> 00:29:28,110\nSo I would say one of my favorites was the\negg tarts.\n\n611\n00:29:28,110 --> 00:29:29,110\nThe Portuguese egg tarts.\n\n612\n00:29:29,110 --> 00:29:30,171\nThose were so tasty.\n\n613\n00:29:30,171 --> 00:29:31,171\nOh my gosh.\n\n614\n00:29:31,171 --> 00:29:32,171\nSo crispy.\n\n615\n00:29:32,171 --> 00:29:33,171\nThose.\n\n616\n00:29:33,171 --> 00:29:34,171\nFlaky.\n\n617\n00:29:34,171 --> 00:29:35,171\nThose were so good.\n\n618\n00:29:35,171 --> 00:29:36,580\nThose liked rivaled the egg tarts you find\nin Portugal.\n\n619\n00:29:36,580 --> 00:29:37,580\nThe original ones.\n\n620\n00:29:37,580 --> 00:29:39,220\nWhat are they Pasteis de Nata?\n\n621\n00:29:39,220 --> 00:29:40,220\nYeah.\n\n622\n00:29:40,220 --> 00:29:41,220\nYeah.\n\n623\n00:29:41,220 --> 00:29:42,220\nThey were so good.\n\n624\n00:29:42,220 --> 00:29:43,280\nThose are fantastic and they're also really\ncheap.\n\n625\n00:29:43,280 --> 00:29:48,070\nSo another really popular one to have that\nwe highly recommend is the pork chop bun.\n\n626\n00:29:48,070 --> 00:29:50,500\nIt is basically like just like a pork chop\nin a bun.\n\n627\n00:29:50,500 --> 00:29:53,920\nAnd the outside of the bun is crispy and then\nit is really doughy inside.\n\n628\n00:29:53,920 --> 00:29:54,920\nYeah, it is toasted.\n\n629\n00:29:54,920 --> 00:29:55,920\nYeah, it is toasted.\n\n630\n00:29:55,920 --> 00:29:56,980\nIt is just really good.\n\n631\n00:29:56,980 --> 00:29:57,980\nTrust me.\n\n632\n00:29:57,980 --> 00:29:58,980\nTry that one.\n\n633\n00:29:58,980 --> 00:30:02,290\nJust make sure you don't like bite into the\nbone like Sam did.\n\n634\n00:30:02,290 --> 00:30:03,290\nOh my gosh.\n\n635\n00:30:03,290 --> 00:30:06,110\nBecause the pork chop obviously has the chop\nin there.\n\n636\n00:30:06,110 --> 00:30:12,400\nI didn't see the bone and I bit in to it really\nhard and I thought of my gosh did I just chip\n\n637\n00:30:12,400 --> 00:30:13,400\na tooth.\n\n638\n00:30:13,400 --> 00:30:18,250\nI was wondering am I actually going to be\nable to enjoy Macau or not or do I have to\n\n639\n00:30:18,250 --> 00:30:20,320\ngo to a make an emergency dentist appointment.\n\n640\n00:30:20,320 --> 00:30:25,400\nOkay, so next up, and this is for the more\nadventurous people, try the durian ice cream.\n\n641\n00:30:25,400 --> 00:30:26,400\nAw!\n\n642\n00:30:26,400 --> 00:30:27,400\nOh my gosh.\n\n643\n00:30:27,400 --> 00:30:28,400\nIt smells bad.\n\n644\n00:30:28,400 --> 00:30:29,960\nI love durian you hate it.\n\n645\n00:30:29,960 --> 00:30:33,190\nSo if you already know you hate durian then\nobviously don't try it.\n\n646\n00:30:33,190 --> 00:30:34,190\nStay away.\n\n647\n00:30:34,190 --> 00:30:37,840\nBut if you've never tried try the durian ice\ncream it is really good.\n\n648\n00:30:37,840 --> 00:30:43,320\nAnd the next one I want to talk about is basically\nthe sweet pork jerky that you can find.\n\n649\n00:30:43,320 --> 00:30:47,540\nThese are just the thin strips that are cut\nup with scissors and put into a bag.\n\n650\n00:30:47,540 --> 00:30:48,540\nThey are really good.\n\n651\n00:30:48,540 --> 00:30:49,540\nIt is really soft.\n\n652\n00:30:49,540 --> 00:30:53,530\nIt is so different from North American jerky\nor also Biltong which is something I've tried\n\n653\n00:30:53,530 --> 00:30:54,570\nfrom South Africa.\n\n654\n00:30:54,570 --> 00:30:56,299\nIt is really soft jerky.\n\n655\n00:30:56,299 --> 00:30:57,410\nIt is really sweet.\n\n656\n00:30:57,410 --> 00:30:59,250\nIt makes a great snack.\n\n657\n00:30:59,250 --> 00:31:02,300\nAnd another thing I really enjoyed trying\nwas the almond cookies.\n\n658\n00:31:02,300 --> 00:31:03,300\nOh yeah.\n\n659\n00:31:03,300 --> 00:31:06,260\nAnd those for some reason just make me think\nof Christmas.\n\n660\n00:31:06,260 --> 00:31:09,580\nThey're like little small bite sized cookies\nand they're very dry.\n\n661\n00:31:09,580 --> 00:31:13,980\nYeah, so if you're going to try a whole bunch\nyou probably want to enjoy them with tea or\n\n662\n00:31:13,980 --> 00:31:14,980\nsome kind of beverage.\n\n663\n00:31:14,980 --> 00:31:15,980\nYeah, maybe bubble tea.\n\n664\n00:31:15,980 --> 00:31:16,980\nWe enjoyed ours with bubble tea.\n\n665\n00:31:16,980 --> 00:31:17,980\nMmmm.\n\n666\n00:31:17,980 --> 00:31:18,980\nOh yeah.\n\n667\n00:31:18,980 --> 00:31:22,720\nAnd if you guy by some shops you can actually\nsee them making almond cookies which is fascinating.\n\n668\n00:31:22,720 --> 00:31:26,470\nSo I would recommend buying them from one\nof the shops that is making them right in\n\n669\n00:31:26,470 --> 00:31:27,470\nfront of you.\n\n670\n00:31:27,470 --> 00:31:28,470\nYou know it is fresh.\n\n671\n00:31:28,470 --> 00:31:29,470\nYou know it is good.\n\n672\n00:31:29,470 --> 00:31:32,360\nAnd another thing you can try in Macau is\nPortuguese wine.\n\n673\n00:31:32,360 --> 00:31:33,809\nWe didn't get to do this.\n\n674\n00:31:33,809 --> 00:31:35,510\nOh, I highly regret not doing that.\n\n675\n00:31:35,510 --> 00:31:36,510\nYeah.\n\n676\n00:31:36,510 --> 00:31:37,510\nWe just didn't have time.\n\n677\n00:31:37,510 --> 00:31:40,520\nI love wine so I would have loved to try the\nPortuguese wine.\n\n678\n00:31:40,520 --> 00:31:43,720\nApparently, it is really affordable and really\ngood quality too.\n\n679\n00:31:43,720 --> 00:31:44,960\nNext time.\n\n680\n00:31:44,960 --> 00:31:48,049\nNow moving on to things we loved about Macau.\n\n681\n00:31:48,049 --> 00:31:52,970\nYeah, so these are all of things we really\nliked about Macau and what made it an attractive\n\n682\n00:31:52,970 --> 00:31:53,970\nplace to visit.\n\n683\n00:31:53,970 --> 00:31:59,270\nSo number 1 would be the free hotels and casinos\nyou can just wander around and I mean you've\n\n684\n00:31:59,270 --> 00:32:00,470\ngot these grand buildings.\n\n685\n00:32:00,470 --> 00:32:01,470\nYeah.\n\n686\n00:32:01,470 --> 00:32:03,120\nSo it is kind of like woah!\n\n687\n00:32:03,120 --> 00:32:07,530\nIf you're there just for shopping and entertainment\nyou could literally make that the focus of\n\n688\n00:32:07,530 --> 00:32:08,530\nyour entire trip.\n\n689\n00:32:08,530 --> 00:32:11,320\nThere is just so many different casinos and\nhotels to visit.\n\n690\n00:32:11,320 --> 00:32:13,000\nAnd every time we go back there is a new one.\n\n691\n00:32:13,000 --> 00:32:14,500\nThere is like a new building.\n\n692\n00:32:14,500 --> 00:32:15,570\nThey build fast in Macao.\n\n693\n00:32:15,570 --> 00:32:16,570\nOh.\n\n694\n00:32:16,570 --> 00:32:17,570\nI have to say.\n\n695\n00:32:17,570 --> 00:32:18,570\nThey sure do.\n\n696\n00:32:18,570 --> 00:32:21,059\nYeah, anyways another thing we enjoyed was\nthe street food.\n\n697\n00:32:21,059 --> 00:32:22,930\nWhich we've mentioned a few times already.\n\n698\n00:32:22,930 --> 00:32:23,930\nThat was really good.\n\n699\n00:32:23,930 --> 00:32:26,280\nOh my gosh the Macanese street food is amazing.\n\n700\n00:32:26,280 --> 00:32:30,990\nAnd one of the advantages of snacking on street\nfood all day long as opposed to going to sit\n\n701\n00:32:30,990 --> 00:32:33,560\ndown restaurants is that it really helps you\nmanage your time.\n\n702\n00:32:33,560 --> 00:32:37,060\nYou can see and do a lot more when you're\njust like picking up these little bites.\n\n703\n00:32:37,060 --> 00:32:39,520\nHaving something quick to eat and then moving\non to the next thing.\n\n704\n00:32:39,520 --> 00:32:42,350\nAnd it is a lot more affordable than going\nout for a fancy meal.\n\n705\n00:32:42,350 --> 00:32:43,350\nYes.\n\n706\n00:32:43,350 --> 00:32:46,330\nIn Macau (澳門 - 澳门) because I have\na feeling that would not be affordable.\n\n707\n00:32:46,330 --> 00:32:48,770\nNo, it could get pricey really quick.\n\n708\n00:32:48,770 --> 00:32:50,940\nAnd yeah, all of the Macanese street food\nis really cheap.\n\n709\n00:32:50,940 --> 00:32:52,960\nLike everything was under $5 US dollars.\n\n710\n00:32:52,960 --> 00:32:54,809\nSome things were under $1.\n\n711\n00:32:54,809 --> 00:32:55,940\nSo really cheap.\n\n712\n00:32:55,940 --> 00:32:56,940\nReally delicious.\n\n713\n00:32:56,940 --> 00:32:57,940\nHighly recommend it.\n\n714\n00:32:57,940 --> 00:33:01,860\nSo another thing we really like is all of\nthe Portuguese architecture and ruins that\n\n715\n00:33:01,860 --> 00:33:03,169\nyou can find throughout the city.\n\n716\n00:33:03,169 --> 00:33:08,970\nIt is just fascinating to see that type of\narchitecture in you know a part of the world\n\n717\n00:33:08,970 --> 00:33:11,260\nwhere you normally wouldn't associate that\nwith.\n\n718\n00:33:11,260 --> 00:33:12,260\nYeah.\n\n719\n00:33:12,260 --> 00:33:16,460\nIt just gives a some people come obviously\nto Macau to gamble and to do other things\n\n720\n00:33:16,460 --> 00:33:20,380\nlike that but you can also be a culture vulture\nand enjoy the Portuguese architecture.\n\n721\n00:33:20,380 --> 00:33:21,380\nCulture vulture.\n\n722\n00:33:21,380 --> 00:33:22,679\nAnd other things.\n\n723\n00:33:22,679 --> 00:33:26,390\nSo another point to add is that this is such\nan easy day trip.\n\n724\n00:33:26,390 --> 00:33:29,539\nLike it is just so convenient to hop on a\nferry and you're there.\n\n725\n00:33:29,539 --> 00:33:30,539\nRight.\n\n726\n00:33:30,539 --> 00:33:33,669\nSo the ease of travel is another really alluring\nthing about Macau (澳門 - 澳门).\n\n727\n00:33:33,669 --> 00:33:37,590\nIt is very attractive and if you want to do\nthe way we did it we woke up really early\n\n728\n00:33:37,590 --> 00:33:42,270\nin Hong Kong we went to the ferry terminal\nbought our ticket, quickly went through immigration.\n\n729\n00:33:42,270 --> 00:33:43,360\nDo remember to bring your passport.\n\n730\n00:33:43,360 --> 00:33:44,360\nYes.\n\n731\n00:33:44,360 --> 00:33:47,010\nYou are going from one special administrative\nregion to another.\n\n732\n00:33:47,010 --> 00:33:49,650\nFrom Hong Kong to Macau so don't forget to\ndo that.\n\n733\n00:33:49,650 --> 00:33:52,070\nBut yeah, you can go buy your ticket on the\nspot.\n\n734\n00:33:52,070 --> 00:33:54,620\nWe were on the baot within like what 30 minutes.\n\n735\n00:33:54,620 --> 00:33:57,290\nAnd then it an hour to Macau (澳門 - 澳门).\n\n736\n00:33:57,290 --> 00:34:02,600\nImmigration was a breeze there and so like\nby I don't know by 8 or 9 we were like already\n\n737\n00:34:02,600 --> 00:34:03,600\nrolling.\n\n738\n00:34:03,600 --> 00:34:04,600\nWe were sightseeing.\n\n739\n00:34:04,600 --> 00:34:05,970\nWe were sightseeing, exploring Macau.\n\n740\n00:34:05,970 --> 00:34:09,290\nSo yeah and then you can come back again late\nat night.\n\n741\n00:34:09,290 --> 00:34:11,980\nAnd that makes for a great really busy day.\n\n742\n00:34:11,980 --> 00:34:16,899\nI find that when you have some time scarcity\nlike that you just maximize your time.\n\n743\n00:34:16,899 --> 00:34:18,340\nYeah, you really run around.\n\n744\n00:34:18,340 --> 00:34:19,340\nWe did.\n\n745\n00:34:19,340 --> 00:34:23,659\nAnd we saw a lot and yeah check out our video\nto see what we did in just one day.\n\n746\n00:34:23,659 --> 00:34:28,980\nAnd one final point about things we loved\nabout Macau would have to be the free transportation\n\n747\n00:34:28,980 --> 00:34:31,060\nprovided by the hotels and casinos.\n\n748\n00:34:31,060 --> 00:34:32,070\nThank you!\n\n749\n00:34:32,070 --> 00:34:33,970\nThank you hotels and casinos.\n\n750\n00:34:33,970 --> 00:34:35,590\nEven though we didn't really spend money.\n\n751\n00:34:35,590 --> 00:34:38,170\nI know we took like three different shuttles.\n\n752\n00:34:38,170 --> 00:34:40,050\nYeah, oh what was it the Wynn Hotel.\n\n753\n00:34:40,050 --> 00:34:43,460\nWe went from the Wynn Hotel back to the ferry.\n\n754\n00:34:43,460 --> 00:34:46,399\nWe were the only people on that shuttle.\n\n755\n00:34:46,399 --> 00:34:47,399\nAnd they drove us.\n\n756\n00:34:47,399 --> 00:34:48,399\nIt was a private ride.\n\n757\n00:34:48,399 --> 00:34:49,770\nIt was awesome.\n\n758\n00:34:49,770 --> 00:34:53,000\nSo yeah, do take advantage of the free transportation.\n\n759\n00:34:53,000 --> 00:34:56,389\nThese casinos and hotels they have tonnes\nof money so you don't have to feel guilty\n\n760\n00:34:56,389 --> 00:34:57,389\nabout it.\n\n761\n00:34:57,389 --> 00:35:00,480\nAlright, moving on to the things we hated\nabout Macau.\n\n762\n00:35:00,480 --> 00:35:02,642\nBasically the things we disliked about Macau\n(澳門 - 澳门).\n\n763\n00:35:02,642 --> 00:35:05,230\nAnd the first thing that comes up is the accommodations.\n\n764\n00:35:05,230 --> 00:35:07,990\nThe lack of budget and mid-range accommodations.\n\n765\n00:35:07,990 --> 00:35:10,900\nIt really out prices a lot of travelers and\nvisitors.\n\n766\n00:35:10,900 --> 00:35:15,800\nBut obviously the city is making a lot of\nmoney so I don't see that changing anytime\n\n767\n00:35:15,800 --> 00:35:16,800\nsoon.\n\n768\n00:35:16,800 --> 00:35:21,420\nAnd I don't see there being a lot of budget\naccommodations both now and in the future.\n\n769\n00:35:21,420 --> 00:35:26,430\nSo another thing that we kind of hated about\nMacau is that let's say by mid afternoon a\n\n770\n00:35:26,430 --> 00:35:33,010\nlot of the major attractions like Senado Square,\nSaint Paul's Ruins it is just packed with\n\n771\n00:35:33,010 --> 00:35:34,010\npeople.\n\n772\n00:35:34,010 --> 00:35:35,010\nSuper crowded.\n\n773\n00:35:35,010 --> 00:35:36,010\nOversaturated.\n\n774\n00:35:36,010 --> 00:35:38,570\nYeah, it is a little bit overwhelming.\n\n775\n00:35:38,570 --> 00:35:42,320\nSo the way that you can get around that is\nto visit these earlier in the morning.\n\n776\n00:35:42,320 --> 00:35:43,320\nYeah.\n\n777\n00:35:43,320 --> 00:35:44,760\nUm, especially if you're staying in Macao\n(澳門 - 澳门).\n\n778\n00:35:44,760 --> 00:35:48,940\nWe didn't have that option because we got\nto these around the mid-afternoon but it was\n\n779\n00:35:48,940 --> 00:35:49,940\na little bit overwhelming.\n\n780\n00:35:49,940 --> 00:35:53,230\nYeah, there was a point where we weren't actually\nmoving.\n\n781\n00:35:53,230 --> 00:35:57,749\nWe were just standing there in a crowd like\nkind of getting pushed and shoved.\n\n782\n00:35:57,749 --> 00:35:58,830\nSo that wasn't so pleasant.\n\n783\n00:35:58,830 --> 00:36:02,230\nI guess that is one of the downsides.\n\n784\n00:36:02,230 --> 00:36:03,230\nRight.\n\n785\n00:36:03,230 --> 00:36:05,020\nSo to like we said to get around that visit\nduring off hours.\n\n786\n00:36:05,020 --> 00:36:10,200\nAnd the last thing that I didn't really enjoy\nwas the ferry ride coming back.\n\n787\n00:36:10,200 --> 00:36:15,170\nIt was totally fine on the way there but on\nthe way back it was super choppy.\n\n788\n00:36:15,170 --> 00:36:19,880\nAnd like the boat was bouncing up and down\nand that is when I understood why they have\n\n789\n00:36:19,880 --> 00:36:22,150\nseat belts on the seats on the ferry.\n\n790\n00:36:22,150 --> 00:36:25,320\nIt is because like you're getting some serious\nair.\n\n791\n00:36:25,320 --> 00:36:27,130\nAnd it is like uhh.\n\n792\n00:36:27,130 --> 00:36:28,690\nTo be honest that doesn't bother me as much.\n\n793\n00:36:28,690 --> 00:36:30,380\nLike I don't get as seasick.\n\n794\n00:36:30,380 --> 00:36:34,060\nAnd one tip we can offer is to try to get\na seat on the second level.\n\n795\n00:36:34,060 --> 00:36:36,540\nThat is never as choppy as on the first level.\n\n796\n00:36:36,540 --> 00:36:37,540\nYeah.\n\n797\n00:36:37,540 --> 00:36:42,170\nSo yeah, try to get your seat on the second\nlevel especially if you mind the choppy waters\n\n798\n00:36:42,170 --> 00:36:43,790\nand if you get seasick easily.\n\n799\n00:36:43,790 --> 00:36:47,619\nYeah, so I would say those are all of our\ntravel tips for Macau.\n\n800\n00:36:47,619 --> 00:36:51,359\nI hope you found them useful and we wish you\na wonderful trip.\n\n801\n00:36:51,359 --> 00:36:53,050\nIf you're traveling there soon.\n\n802\n00:36:53,050 --> 00:36:54,050\nAbsolutely.\n\n803\n00:36:54,050 --> 00:36:58,940\nDo visit Macau it is definitely worth at least\none visit there at one point in your life.\n\n804\n00:36:58,940 --> 00:36:59,940\nBye.\n\n805\n00:36:59,940 --> 00:36:59,941\nBye.\n\n", "original_filename": "20171201 - Visit MACAU City Guide ∩╜£ What to SEE, DO & EAT in MACAU Travel Tips (µ╛│ΘûÇ - µ╛│Θù¿).en.srt", "missing_transcript": false} {"id": "d14332e8660e8dd2", "content_hash": "2f066da1bf2ab14a3f3bafc7ec159603fecaf895", "video_id": "lNN67sVLq_Y", "url": "https://www.youtube.com/watch?v=lNN67sVLq_Y", "position": 14, "published_at": "2017-11-01T18:00:04Z", "video_date": "2017-11-01", "title": "25 BEST Things to Do in HONG KONG 🇭🇰 | Complete Hong Kong Travel Guide, Food, Tips & Costs", "youtube_title": "25 BEST Things to Do in HONG KONG 🇭🇰 | Complete Hong Kong Travel Guide, Food, Tips & Costs", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 16975, "tags": "hong kong city guide,hong kong city,hong kong,hong kong travel tips,香港,hong kong travel,hong kong attractions,hong kong hotels,hong kong transportation,hong kong travel advice,hong kong on a budget,hong kong museums,hong kong restaurants,hong kong dim sum,hong kong nightlife,hong kong architecture,hong kong things to do,hong kong expenses,hong kong prices,hong kong free attractions,hong kong free things to do,travel,food,dim sum,star ferry,peak,tram,hk", "tags_list": ["hong kong city guide", "hong kong city", "hong kong", "hong kong travel tips", "香港", "hong kong travel", "hong kong attractions", "hong kong hotels", "hong kong transportation", "hong kong travel advice", "hong kong on a budget", "hong kong museums", "hong kong restaurants", "hong kong dim sum", "hong kong nightlife", "hong kong architecture", "hong kong things to do", "hong kong expenses", "hong kong prices", "hong kong free attractions", "hong kong free things to do", "travel", "food", "dim sum", "star ferry", "peak", "tram", "hk"], "text": "Today we’re taking you on a tour of one of Asia’s most dynamic cities: Hong Kong (香港)! Yes, this is a city of modern skyscrapers and futuristic architecture, but if you scratch beneath the surface and spend a little time here, you’ll discover pockets of tranquility in the form of incense-filled temples and bonsai gardens, a delicious foodie scene that features budget friendly Michelin-stared restaurants, mountainous islands that are an easy day trip away, antique markets full of treasure, and a dazzling skyline you won’t soon forget. Without further ado, let us show you 25 things to do in Hong Kong: Let’s kick things off at the Peak Tram, where the steep 7 minute ride to Victoria Peak (山頂纜車) gives you some of the best views of the city. So we just finished riding the tram to Victoria Peak (太平山 - 扯旗山) and now we're enjoying the free views. We could be paying more and going up to the sky terrace but we refused because the free views are good enough. Yeah, and if you're willing to walk out a little bit from the complex you'll find that you know the crowds slowly dissipate. And hey we're just by ourselves right now. At 552 meters, the Peak (太平山 - 扯旗山) is the highest mountain on Hong Kong Island (香港島) and its location offers vast views of towering skyscrapers, Victoria Harbour and Kowloon (九龍) off in the distance. For more postcard worthy views of Hong Kong (香港), we also visited Victoria Harbour (維多利亞港) at sunset and then watched as the skies turned from amber to fiery orange. Another event you should definitely make time for is the Symphony of Lights (幻彩詠香江), which is a daily music and light show that encompasses both sides of the harbour. Skyscrapers dazzle with blinking lights and lazer beams, while everyone oooh’s and aaah’s from the waterfront. You can watch the show from either Kowloon (九龍) or Hong Kong Island (香港島), but I personally prefer being on Kowloon since Hong Kong island has the iconic skyline. We are currently in the Nan Lian Garden (南蓮園池) which is right across from the Chi Lin Nunnery (志蓮淨苑). And again like most parks here in Hong Kong it is super peaceful. They have soft music playing. You can hear the birds chirping. There is beautiful flowers. There is like a little golden pagoda in the middle of a lake. So we're going to show you all of that now. After visiting the gardens, we crossed over to the Chi Lin Nunnery (志蓮淨苑), which is a Buddhist temple complex that dates back to the 1930s. What is perhaps most impressive is that the structures were built out of wood but without the use of a single nail! Alright guys we have three words for you! Tim Ho Wan (添好運)! Tell us all about it. What is this place? This is basically one of the best places to try dim sum in all of Hong Kong. Yes. It is a Michelin starred restaurant yet it is affordable. So we're going to go in, we're going to order a lot of food and we're just going to scarf down some dim sum (x點心 - 点心xx). Okay. Oh the joy. Ready. Yeah. Alright guys so we just finished placing our order. And this is what the menu looks like. You basically grab a pencil and you tick off the different dishes you're interested in. The first one has already arrived. Oh wow. So we got a little bit greedy because it is like three in the afternoon. We haven't had lunch yet so we ordered seven different dishes and we're going to be showing you those once they arrive. First one is here and this one is the sticky rice wrapped in a lotus leaf. This is one of our favorite ones. I love this one. So let's not waste any time. Let's just start unfolding this masterpiece. Wow. Lots of steam rising. Ooh! Look at that. It is a huge leaf. It is a huge one. And there you've got the sticky rice with chicken I believe and a nice mushroom. So we're going to be sharing this. Mmmm. Wow. So good. Well what do you think? I love it. He loves it. And there is more food. Oh my gosh. So I'm just going to use my hand because it is a little bit easier for me. But man these are nice and plump. Yeah. Everything here is plump and stuffed. They do not skimp out here. Mmm. Mmmm. What do you think? There you have it. There is the barbecued bun. This is so fluffy. Oh my gosh. I know. It is a lot fluffier than I remember. Wow. What about the taste? Do you like it? Mmmm. It is really nice because it is like savory inside but then really sweet on the exterior so you get both flavors. It is that contrast that makes it so good. Mmmm. So the next on the menu is one of our absolute favorites. I believe it is called Har Gao and that is basically the almost like shrimp dumplings. Yeah, they are. Shrimp in a little wrapper and they are just so good. Oh my gosh this is a slippery one. Haha. Don't burn yourself. I have a feeling it is going to be really hot. Those are like freshly steamed. Oh man. His eyes are bulging out. That was a big bite. Hahaha. So yeah it is just filled with like so much shrimp and you just bite into it and it is juicy and it is just so flavorful and tasty. It is so plump. It is. Seriously. That is the best way to describe them. Just such plump pieces of shrimp. I think it goes without saying that Tim Ho Wan (添好運) is one of our favourite places for dim sum (點心 - 点心), and it’s worth seeking out if you’re ever in Hong Kong (香港)! So next up we're going to watch the Noon Day Gun (午炮). And I have to admit the first time I heard about this attraction I had no idea what it was. Sam actually mentioned it to me last time we were in Hong Kong like three years ago. And I just thought Noon Day Gun (午炮) was a name. To me it sounded like Chinese. But apparently it is a gun that they fire during the day at noon so we're just waiting for that to happen right now. Getting here is a little tricky. I wish I could give you instructions. Um, basically you can probably see the Excelsior Hotel behind me. The Excelsior. Um, you need to go down some tiny side alley and then cross through a tunnel. Um but yeah it is a little bit tricky to find it. We went into like three buildings before we found the right place so you may have to ask around to find it. Um but yeah we're here. We're going to watch this gun be fired. Woah! Well Sam after all of these years you finally got to see the Noon Day Gun again. How was it? Yeah, it must have been like six or seven years ago that I got to experience this. Well my biggest tip for this is when you come here make sure you plug your ears just before the shot. Yes! It is some kind of loud. And it almost makes you like shake. That is how loud it is. It is really powerful. Yeah. It is scary. It is a powerful blast. And it is a very short ceremony. Like he just rings the bell, fires the gun and off he goes. And then you can come in and check this place out. For thirty minutes. You can go and take some pictures of the gun and just walk around. It is pretty cool. Another fun thing to do in Hong Kong is to ride the double decker trams (香港電車). This was one of the earliest forms of transportation in the city, and riding them through the modern financial district feels a bit nostalgic. If you’re really looking for something memorable, you can actually hire a party tramway and celebrate with music, drink, and stellar views as you cruise through the city. We are currently making our way down Upper Lascar Row and this is the place to buy souvenirs. There is also some construction happening so it is bit loud. But basically the street is lined with shops that sell really high end antiques and then on the street you have like these little tables where you have old trinkets and just things that would make really cool souvenirs but also have a history behind them. So it is worth checking out for sure. I haven't picked up anything but I do see things that interest me. It is just I don't have a home and I don't have room in my suitcase. If antiques aren’t really your thing and you’re looking for something a bit more modern, Causeway Bay (銅鑼灣) is full of malls, department stores, and fashion boutiques. So today we are going in search of free views of Hong Kong. Always like free stuff. So we're here at Central Plaza (中環廣場) and apparently on the forty sixth floor there is a skydeck. So we're going to be checking this out for the first time. We've never done this in Hong Kong before. Let's do it. So look at this. We get three hundred and sixty degree views of Hong Kong from this building and no one is here. And it is free. More people should know about this place. Seriously guys. Free views of Hong Kong all to yourself. So this is a bit of a quirky attraction to be listing, but not every city offers the opportunity to ride a series of escalators instead of walking up hills. The Central–Mid-Levels escalator (中環至半山自動扶梯) is the longest covered escalator system in the world, so it’s worth experiencing at least once. Just know that there is no escalator going down, so you’ll have to take the stairs. Man Mo Temple (文武廟) dates back to 1847 and it is dedicated to the God of Literature and the God of War. For a little trivia, this temple was once popular with students looking to succeed in the civil examinations of Imperial China. We are currently inside the Man Mo Temple (文武廟) and it is thick with incense in the air. I don't know if you can actually see it. But is almost burns your eyes a little bit yet it looks magical at the same time. So it is a weekend in Hong Kong. Tell us what are we up to? Yeah, it is time for some nightlife in Hong Kong. We're at Lan Kwai Fong and this is probably the most popular nightlife area in the city. We're not exactly going to paint the town red but I think we'll get a beer or maybe a glass of wine. So I'm the kind of person who would rather be at home in bed reading a book on a Sunday night but apparently that is considered lame. So somebody insisted we check out the nightlife. That is all kinds of nerdy. All kinds of nerdy. So here we are. The funny thing is it is like seven thirty PM right now and we're super early. Yeah. It is going to get hopping around nine or ten. By which time we'll be back. We'll be sleeping by then. Back in the hotel. But anyways cheers. What did you get? Ah, I got red wine. And I got gin and tonic. Salut. If you’re looking to get out of the city and a little closer to nature, you can ride the aerial tramway (昂坪360) to Lantau Island. Once you’re there you can visit the Po Lin Monastery (寶蓮禪寺), and also visit the Tian Tan Buddha (天壇大佛), better known as the Big Buddha. So one thing to keep in mind is that if you visit the Buddha in the morning it is backlit. So if you're a photographer and you want to be able to take some good shots from the front you may have better luck in the afternoon. Otherwise this is what you'll get. Time for a little update. Yeah, so we've had a busy day exploring Hong Kong. Now it is time to go back to our apartment and this is our favorite way of getting around the city. Is taking the Star Ferry (天星小輪). Star Ferry (天星小輪). In my opinion it is like iconic transportation in Hong Kong. You've got to do it. It is cheap it is fun. You can cross Kowloon to Hong Kong Island or vice versa. And it is just something we look forward to doing every time we visit Hong Kong. And the views. If museums are your thing, you can always pop into the Hong Kong Museum of History (香港歷史博物館) in Tsim Sha Tsui, which looks at Hong Kong’s history and cultural heritage. The permanent exhibition is free of charge. So right now we're visiting Hong Kong Park (香港公園) and this is one of the coolest parks in the city because you are surrounded by skyscrapers yet you can hear the sounds of nature. They have streams and waterfalls and you can hear the birds chirping and there is palm trees swaying so it feels very peaceful but you can still see that Hong Kong is a very modern city and it is not that far away. Inside the park they also have this huge walk through Aviary. Um and yeah they just have birds flying freely. One just nearly hit someone in the head. And it is pretty cool. They have over six hundred birds in here. Another cool park you can visit is Kowloon Park (九龍公園), which offers a serene escape on the other side of the harbour. For a bit of a splurge and some sugary treats, we would recommend indulging in afternoon tea. We went to Lion Rock inside the Royal Plaza Hotel. Alright so I'm so excited the tea is here. And we each get our own pot. And seriously there is probably like three cups in here. And they've already poured one. Yours is like the chocolate truffle? It is the chocolate mint truffle. I don't even know. Oh my gosh. The order. But it smells amazing. That seems like a bit of a fancy pants tea. Yeah, it smells like melted chocolate with mint? Does it? I can't say I smell the truffle but I'm not that familiar with truffle so. Mmmm. That is nice. The flavor itself isn't very strong but it is more the aroma that you get before you drink it. And like you don't need any sugar or milk with this. It is just so good. I love the way it smells. It smells like the holidays. We are both so giddy right now. The tower of heavenly delights has arrived. Low and behold. So let's see what can we choose. So we're going to start from the top and work our way down. So we have some scones, some chips with crab meat I think. This looks like a mini quiche and then we have mini burgers. Mini sliders. What is on the second level? Well, we'll get to that later. But first let's eat from the top alright. And I have a major sweet tooth so I'm starting with the scone. I'm just going for it. Why waste any time. So there we have it. There is the little scone. Going to cut it in half and I've got some jam here. And I'm really hoping this is clotted cream and not butter. But it might be butter. I think it may be butter. Would that be the saddest thing ever? With butter. It is a little sad but I will survive. Hahaha. It is not England so that is okay. And then some jam. Oh yeah baby. This is what I came for. The scones that is my favorite part of the whole afternoon tea experience. So if you don't want your scone Sam I will take it. Oh, I'll have my scone. I'll gladly relieve you. No worry about that. This is like one bite. Mmmm. Oh man. That is how it is done. So I think I have something that might be a mushroom tart. It has a very um flaky exterior and it looks like mushrooms on top. So there we go. I don't know if I should do it in one bite or two. All in one bite. Oh my gosh that is a huge one. One bite. You can handle it Sam. Oh, keeping things classy. Mmmmm. We'll give you a second to chew it. And search for your words. So food doesn't go flying everywhere. Right. That would be a civilized way of doing things. So if you've ever had like a thick mushroom creamy soup before it tastes like that. And then it just aww the pastry is so buttery and flaky. And you just bite into it and it just disintegrates in your mouth. Oh la lah. And you're rolling that mushroom around it is just aww that is nice. Rolling it around huh? Rolling it around on your palette. Mmm. And you get the idea. It was an hour of om nom noms! This evening we're taking part in Sam's favorite activity. Shopping! Oh yeah. Shopping. No, we're headed over to Temple Street Night Market and we're just going to check it out and see what is happening out there. The market (庙街 - 廟街) itself stretched for several blocks and offered all kinds of clothes, purses, souvenirs and random knick-knacks. We also spotted some street karaoke happening in the area. Lastly, let’s talk about transportation. The most effective way to get around Hong Kong is by MTR (港鐵). If you’re going to be here a few days and you don’t want to pay for individual tickets each time, you can get an Octopus card (八達通) and also save on the fare. As a final piece of advice, try to avoid travelling in Hong Kong (香港) during rush hour. You’ll either feel like a canned sardine on the subway, or be left behind on the platform like a beached whale because there’s no more room. And that’s a wrap for Hong Kong (香港). We hope that you enjoyed this travel guide and that it gave you a few ideas of things to do and places to visit on your own trip. We know we only covered a small fraction of everything Hong Kong (香港) has to offer, so if you have any other suggestions of things travellers should experience, feel free to share those in the comments below. Wishing you happy travels and until next time! Alright guys, so in today's video we are going to be sharing some travel tips for Hong Kong and also letting you know how expensive is Hong Kong? Yeah, how expensive is Hong Kong? I think we all know the answer to that. Yeah, it is quite expensive but there is also some really cool aspects about Hong Kong (香港) almost unlike any other city we've visited. There is a plethora of free things to do and budget eats. Budget eats and also transportation is really cheap. But we're going to break everything down and let you know the costs for Hong Kong. Okay so first up let's get started with transportation from the airport in to Kowloon (九龍) or Hong Kong Island (香港島). Right and like our last travel tips video we've got our notes on our computer so you'll see us looking down from time to time. We just don't want to miss anything. Alright, so the first point we have is arriving by Airport Express. And that is what we did getting in to Hong Kong. It is like this really fast train that takes you right in to the city. You can get off at Kowloon (九龍) or you can go all the way to Hong Kong Island at Central station. And it super efficient, really fast, very comfortable. Um, in terms of the price so you're looking at a $100 Hong Kong dollars all the way to Central or you're looking at $90 Hong Kong Dollars to Kowloon station. So that is about $11 to $12 USD dollars. Something else important to know is that they have free porters to help you bring on your luggage. Fancy. We didn't take advantage of that service. No one helped us with our bags. No but if you do have trouble getting your bags on to the train there is someone that is apparently available to help you do that. Good to know. That is really good to know. Um, an even cheaper option is the buses. And there is a bus called the a bus system called the Cityflyer and this is how we got back to the airport. From the city to the airport when we were leaving. Yeah and prices can range anywhere from 10 Hong Kong Dollars to 48. Ah, it is going to be closer to the forty eight range if you're leaving anywhere from the centre of Hong Kong (香港) which is what we did. And you're looking at like five to six US bucks for that. This is also quite a comfortable way to get to the airport. I remember I think it was air conditioned inside. I fell asleep so I don't remember much. Yeah, I mean they have a little section for you to put your luggage and yeah uh as long as there is not a lot of traffic then it is a fairly efficient way to get from the airport to the city or vice versa from the city back to the airport. So we can also recommend doing that. Especially if you want to save a little bit of money. And the last option that we have here is taking a taxi. Oh man. And that is going to cost you a lot. That is anywhere from 250 to 350 Hong Kong dollars. So you're looking at around forty maybe fifty US bucks to get you in to the city. And I guess the only time we'd recommend taking that is if you were in maybe like a super rush. Something like that. But otherwise why wouldn't you take the first two options. Save some money guys. So for accommodations you have a few different options but we're going to tell you right now it is going to be pricey. This is probably the most expensive city in all of Asia for accommodation. And you're not going to get a whole lot of space. If you watched our Hong Kong hotel room tour there is a shot where Sam is like touching the two walls. It was tiny. And like the beds were tiny as well. You kind of feel like a giant when you're in a typical Hong Kong hotel room. You do. But anyways your best bet if you're traveling on a budget would be a hostel. So how much would you say that is. So the dorm rooms can be anywhere from about 17 to 30 US dollars and the price range reflects on where you're staying and also the quality of the hostel. Yeah. So that is about as cheap as it gets. Also you can sometimes get like a really cheap flop house. What we call a flop house at that price. Which technically is your own room but it is almost like it is so small it is almost like a closet. Yeah. So you're not going to get a tonne of value at that price range. That is just like the rock bottom price for accommodations in Hong Kong (香港). So the next step up would be kind of like a budget or mid-range hotel. And that is what we did. Yeah. For our visit to Hong Kong (香港). Yeah. And well you paid. Tell us the price. Yeah, I think we were paying around sixty or seventy US dollars. And it was the nicest place we've ever stayed in Hong Kong. But it was super tiny. Nice. What was really cool about our particular room is that it had a really good shower. Yeah. But everything else was really small. Our bed was super tiny. Our desk was like almost a bit of a joke. Like I could barely sit down on the stool. But um yeah this is what you're going to pay and it is usually about 40 US dollars all the way up to a 100. So we were still on the lower range of that scale. I think our room was typically around 80 dollars but we found it on special so it had a bit of a discount. But still you don't get a lot of space for that amount of money. Yeah, I don't think you really start getting like typical small hotel space until you're spending at least probably over a 100 US dollars. So yeah. It is very expensive. Yeah. So the next option would be to do a luxury hotel. A luxury hotel. Yeah, how much would that be? 100s of dollars. Thousands of dollars. Well over two hundred and probably like anywhere from two hundred to five hundred to six hundred US dollars. Depending on location. Yeah, if you want to live it up you definitely can in Hong Kong (香港). Woo! And then the other option would be to do an AirBnB or an apartment rental. And between the thirty five and eighty dollar range you can usually get a room in someone's house. Um, closer to the eighty dollar range sometimes you can get a really small room but it is almost more like a hotel size. Like a tiny hotel. But then if you're bump it up to the 80 to 200 dollar range sometimes you can get a whole apartment or a studio. Something like that. So that is something to consider. We didn't do that on our trip but maybe in hindsight that might have been a good idea. So another place that you could consider staying in as a traveling on a budget is the infamous Chungking Mansions. Hahaha. Ooh. Yeah. Um, that place is scary. That place is it is kind of this sort of rundown building it is near the Tsim Sha Tsui (尖沙咀) area of Kowloon (九龍) and um yeah it is also a good place to get a curry. You can get some really good Indian food but I remember a few years back we were looking at rooms in there and it is like dark and damp and run down and super sketchy characters outside. Yeah but that is about as cheap as you're going to get. Yes. If you're looking for excellent. If you're looking for ultra hardcore backpacker beeline it to there. Yeah. But some other cool areas also on Kowloon (九龍) to consider is Mong Kong. It is a really cool busy area. You're nearby a lot of really good night markets. Lots of good restaurants. The Ladies Market. Yep. Yep. And also the Temple Street Night Market is nearby too. And if you want to go to Hong Kong Island (香港島) there was one time it was before I met you where I stayed at a hostel at Cow's Way Bay. Cow's way? Cow's way bay. Causeway Bay. Not Cow's Way Bay. Causeway Bay. So next up let's talk about transportation around the city. And Hong Kong is a place where you have like so many different types of transportation. You've got the ferry, you've got the subway, you have double decker buses. So plenty of options that is for sure. Trams. You've got it all. You've got it all. And the card that you're going to want to pickup to travel on all of those options is the Octopus Card. You can pick it up right from the airport and I think it is called the Octopus card because of the what the eight arms. 8 arms. Are there 8 modes of transportation in Hong Kong? I think so. I think that is what it is. I don't think I could list all 8 of them. Me neither. Anyways yeah you can pick it up right at the airport. Um, and then it is one of those reloadable cards that you can just deposit some money on it and it makes transportation so much more efficient because there are certain modes of transportation in Hong Kong where if you're paying by cash or coins you need the exact fare. Or you won't get anything back. Yeah. No change. Right. Right. So if you have the Octopus Card you avoid that. And it is also a really versatile card in the sense that you can use it for some museums, you can use it in certain convenience stores. Apparently you can use it in McDonald's. We didn't try that there but yeah it is one of those really highly versatile transportation travel cards. Well worth getting. So the transportation we actually ended up using the most especially when we were pressed for time was the MTR. Which is Hong Kong's metro subway system. And it is an awesome way to get around. It is cheap, it is efficient, it is clean. It can be extremely crowded during peak times. Oh yes. So try to avoid rush hour. Otherwise you are like a sardine squeezed into a can. Uh huh. Literally. And there was times where it was just so full we couldn't get on. We couldn't get on. Like the train just left and we were waiting for the next one. So had to try the next one. Yeah. So that is what the experience like is there. And moving on from there. So we talked a bit about the trams. Now this is probably in terms of like ground transportation this is my favorite way to see Hong Kong (香港). The double decker trams. And this is on Hong Kong Island and they are just so cool. It is just such an iconic and old fashioned of getting around the city. Especially if you can go up to the second level. And so the thing to note here is that you enter through the rear and your fare is paid. You pay your fare when you're actually exiting the tram. After your ride. So that is kind of cool. Um, so yeah definitely try to go up to the second level. Sometimes it can be a bit crowded on there as well. So if you see one that is really packed maybe let that one go by and hop on the next one. And in terms of the price there is a flat rate of Hong Kong dollars two dollars and thirty cents which in US dollars is about thirty cents. So it is ridiculously cheap to go on here. Um, this is somewhere where you'd want to pay with your Octopus Card or have exact change because they don't give change back on here. So another form of transportation you can consider in Hong Kong is the Peak Tram that takes you up to Victoria Peak where you get some amazing views over the city. Yeah. But that is actually a sightseeing attraction so we're going to mention that later. Yeah. And let's move on to Sam's favorite modes of transportation. My absolute favorite. The ferry! Yes, the Star Ferry going from Hong Kong Island to Kowloon crossing Victoria Harbor is just so so cool. Apparently, this is been in operation let me see here. I had it written down. So it has been going for over a 120 years. So it is it is I've mentioned this in our city guide. Like our things to do guide. I think it is the most iconic way of seeing Hong Kong. I believe it is an eleven minute ride and if I look at my notes here it is only like between two fifty and three forty Hong Kong Dollars. So you're talking like between thirty and fifty US cents to get on a ride. So it is just so cheap. It is such a fun way to experience the harbour and also the skyline in Hong Kong. Especially cool if you get on the Star Ferry during a Symphony of Lights laser show. Or at sunset. Yes, or at sunset. And um you know what it can be crowded during the rush hour but I find like during the middle of the day it is usually not very crowded at all. But even if it is crowded it is still something we recommend taking for sure. So now let's talk about free attractions in the city. There is quite a bit that you can do for free around Hong Kong (香港). So first up we would recommend checking out a Symphony of Lights and this is like a music and laser light show on the harbor. And it takes place both on Hong Kong Island (香港島) and Kowloon. Yep. But I would recommend being on Kowloon looking out to Hong Kong Island because they have a really cool skyline. And it just looks amazing once the lights come and it all starts flickering and flashing. It is really cool. So some other really cool free things to do in Hong Kong and this is really awesome because the museums. At least three museums are free on Wednesday. Oh. So the ones that you can go in to for free on Wednesday are the Hong Kong Heritage Museum, the Hong Kong Science Museum and the Hong Kong Museum of Art. So keep that in mind if you're going to be there. If you're going to be in Hong Kong for a whole week maybe plan your museum day on Wednesday. So for some great free views of Hong Kong we recommend going to Central Plaza. You can go up to the 46th floor which is called the Sky Lobby and there was hardly anyone there when we went. Like we were what maybe there was one other person. Yeah. Seriously. And you get incredible views looking out over the harbor and you can see the other really tall buildings and you get a great view of the skyline. It is awesome. You can actually get 360 degree views. You can walk around in a circle and it is all like glass windows from floor to ceiling. And you don't have to pay. I can't believe it is not more popular. It is really worth visiting. Yeah, it is really underrated. I would say it is the most underrated thing we did in Hong Kong. There is hardly anyone there when we visited in the morning. Alright, so moving on to something else that is free there is a lot of really cool parks you can visit in Hong Kong for free. Two of our favorites were Hong Kong Park which is a really nice park on Hong Kong Island. There is an aviary there is just a lot of really nice places to walk around. It is really lush, really green. It is kind of like this tiny little oasis escape in the middle of the city. It is kind of in the heart of the city. And then the next one we really liked was Kowloon Park which was on the side of Kowloon which is where we were staying basically. That is another really nice park. It is very big and very spread out. Um, highly recommend going for a walk there. So something else you can consider doing in Hong Kong is hiking. There are a lot of different hiking trails. One of the most famous being the Dragon's Back. Another place we really enjoyed visiting that was absolutely free except for getting there was the Tian Tan Buddha and the Po Lin Monastery. Admission to those two places is completely free to visitors. You just have to pay to take the cable car there. Right. Or if you want to go an even cheaper route and I did this several years ago, you can take the bus up there. And you don't have to wait in line for that unlike the cable car. Okay, the next one that we have here is the Temple Street Night Market. So obviously if you want to eat or shop you're going to pay some money but if you just want to take it in you can walk through the market for free. Um, the Noon Day Gun. This was the one attraction that I really wanted to do in Hong Kong (香港). I don't know why I liked it so much. It is a little bit quirky. Just every day at noon they fire this off. It is basically near Causeway Bay. And you have to go underground to get to there. You have to go through like an underground parking place. So two other places that we really enjoyed visiting were the Chi Lin Nunnery and the Nan Lian Gardens and the two are located right next to each other. They have beautiful gardens with like bonsai and waterfalls and lakes and it is just really quiet. Really pleasant. They play soft music while you're walking through the gardens. It is very tranquil. It is just a lovely place to go for a stroll. Yeah. And finally so we've done ten things here. 10 free things! It is the Avenue of Stars and unfortunately this is under construction at the moment. They are renovating. Hopefully by the time you visit it will be open again. And this is where you can see like the iconic Bruce Lee statue. Yeah and it is basically an area along the waterfront so you also get great views of the city from there. So we've talked about free attractions and now we're going to tell you about some attractions that you're going to have to pay for but these are iconic experiences in Hong Kong so you'll most likely want to dish out those bills. Yeah most definitely. So the thing we recommend doing the most obviously is taking the Peak Tram up to Victoria Peak. And that is like such a steep tram ride. It is like oh my gosh. It is like a rollercoaster. You're like lifting back. Seriously. Yeah, exactly and in terms of the price I have it written down here. So if you just do the Peak Tram only and not the observation deck which is what we did. You can get some really good free views when you go up top. It is going to cost you for a return ticket 45 Hong Kong Dollars. So that is just under 6 US dollars. So it is actually not that expensive and it is something that we highly recommend. Although it can be quite crowded lining up to get on it. Yes. So be prepared to wait a bit. And if you don't want to if you kind of want to beat the crowds then don't go right at night because that is probably the most popular time. Also it is really popular on the weekends. So considering going on a weekday maybe mid-afternoon before yeah sunset. It would be really good time to go. So now we're going to move on to our favorite part. The food and the eating and what should you eat. So first up we're going to recommend a really well known restaurant. Tim Ho Wan. They specialize in dim sum and they are a Michelin Star restaurant that is surprisingly affordable and the food is amazing. Yeah, and I just have to mention sorry for the construction noises. There is some building going on. Ah but yeah we'll just roll with it. Roll with it. But yeah Tim Ho Wan is really cool because it is affordable dim sum Michelin star quality and there is several locations so definitely check it out. But also don't be afraid to check out your local neighborhood dim sum place because dim sum is just awesome in Hong Kong and we ate it at several different restaurants while we were there. Yeah, we found a little local spot that actually had discounts if you ate mid-morning and mid-afternoon. Yeah, so it was like 15% off. 15% off. Sometimes our bill would be just like over 10 dollars for the two of us. Yeah, for a lot of dim sum. Yeah, so it is cheap. It is affordable, it is delicious. Oh man is it ever good. But aside from dim sum there are other cool foods that you can try. So what else? So in terms of other things you can have congee which is juk. It is kind of like a juk for breakfast but you can also get it anytime of day. So a juk is a porridge. You used a Korean word. Hahaha. Why is he speaking Korean? Yeah, I don't know why. But then you can also get roasted pork over rice which is also really delicious and there is also really nice baked goods. Like there is something called wife cake and then of course the iconic Hong Kong egg tarts. So yeah there is a lot of really good foods to try in Hong Kong. That is just a few of them. So now let's talk about a fancy meal. Not on this last visit but a few years ago we went out for afternoon tea at the Peninsula Hotel. Oh my. Yeah. That was not a good day for Sam because they do not allow you to make reservations. So we probably stood in line for two and a half hours and Sam was sulking and then he refused to come on camera and make a video about it. Yeah, I lost my cool that day. I mean it is a really awesome thing to do but you really need to be prepared to wait for a while. Yeah. And it is the most famous place to have tea in Hong Kong and it is cool. I mean it is popular for good reason. Yeah, I mean it is a beautiful setting. But. It is a beautiful hotel and they have classical music. Like there is people playing the harp and the violins. So it is fancy but long wait times and it is expensive. Right so I'm going to talk about the price right now. So for two people currently it is 658 Hong Kong Dollars which is roughly about $85 US dollars. So you're looking at tea. You're looking at over $40 dollars per person. It does come with a generous amount of finger sandwiches and yummy snacks but yeah it is not cheap. There is an alternative. There is a lot of alternative places to have tea in Hong Kong. And the place we ended up going to recently was a place called the Lion Rock. So what we did is we called them up for a reservation the same day that we went which is incredible. And we arrived on time, we were able to sit down right away and within minutes we were served our tea and we had really amazing set of sweets and savory foods as well. And that one was quite a bit cheaper. I have the price here. 428 Hong Kong Dollars for two people. Knock. Ready. And we are back. They came knocking to clean our rooms so we've actually been gone a few hours. We had lunch. Lunch. Met up with friends. We had a little siesta with friends. The lighting has changed. So we're not going to pretend we're just rolling seamlessly. Anyways, we were talking about tea. The price. The price. Afternoon tea. Right so the price of afternoon tea we were talking about at the Lion Rock and yep that is 428 Hong Kong Dollars for two people. And that is basically $54 US dollars so about $27 or $28 per person. Yeah, it is cheaper. A lot more affordable than the Peninsula we can tell you that. Yeah, the advantage are it is cheaper and more affordable and you can make a reservation, arrive and have it exactly at the time you booked. That is really nice. So next up we're going to talk about things we loved about Hong Kong. Yeah and there is quite a bit we loved about Hong Kong (香港). So the first being all of the free attractions. And we've already listed ten of those so we won't ramble on about that. But Hong Kong is just a city where almost most of the things we ended up doing ended up being free. Yeah and it kind of balances out nicely because accommodation is going to eat up a big chunk of your budget. Yeah. But then you can go sightseeing and not necessarily have to spend a lot of money. Yeah, you could literally plan the whole day just around free activities. So that is pretty awesome. Okay, next up. Second, dim sum. And I wrote in my notes dim sum is amazing. Haha. And it is. Haha. I don't know what else to say beyond that. It is just such tasty food. It is cheap. And it is just all over Hong Kong. And you know what with dim sum you can eat it anytime of day. Right. We were having this for breakfast, lunch and dinner. Sometimes it is like a mid-afternoon snack. Let's get dim sum. Yeah, exactly. It is such a versatile meal. You can have it for lunch or you can have it as a snack. Exactly. And we ate it a lot. Okay number three. Most diverse and interesting options of transportation in any city we've visited. Like I can't think of any other city where you can take a ferry, where you can take a tram, where you can take the metro, where you can be in a cable car or you can take a steep peak tram going up. It is just options galore and everything is really efficient. Everything is cheap and affordable. And that is what is awesome about Hong Kong is it is so easy to get around and there is so many different options you can choose from. My suggestion would be to try them all. Especially the tram and the star ferry. Another thing we loved about Hong Kong is the views. Like I think this is a city that has such an iconic skyline. Yeah. Especially at night when the lights come on. It is really amazing. Yeah, it is cool and if you keep revisiting the city it is always changing. There is always a new building. Skyscrapers. Yep. Yeah, it is amazing by day and also by night. So and from different vantage points. It is really cool from Victoria Peak and it is great on Kowloon where you can see like the laser and a Symphony of Lights show. Like there is just so many different cool vantage points where you can see the skyline and like we mentioned it is totally iconic. So number five, Hong Kong is a dynamic city and there are not too many comparisons. Like it is just an assault on the senses. Exactly. And there is just so many people, there is so much going on in terms of transportation. It is just a very exciting city. You can feel the pulse of the city almost anywhere all the time. Anytime of day. But you know what? That can be a good and a bad thing. So now this is going to be our transition into things we didn't necessarily love about Hong Kong. And there were a few. So I would say number one for me is the crowds. There are certain areas in the city or certain times of day where it can feel quite claustrophobic. Yep. And we've also been in Hong Kong before during holidays and festivals. Ooh. Celebrations. Yeah we were in Mong Kong and like there was times where we would look out our apartment window and we're not going to even bother going out. Yeah. It just looked like ants scurrying across the street. Yeah at night. And as an example I remember a few years ago we decided we wanted to go to the movies on a Friday or a Saturday night. It was probably like six or seven PM so we thought oh we'll just walk over to the movie theatre and buy a ticket. And we got there and everything was sold out. For the whole day. For the whole night. Nothing. It is a place where there are so many people that sometimes you need to actually like make reservations and bookings in advance if there is something you really want to do. Yeah, exactly so it is a bit of a double edged sword. You can get swept up by the excitement of the city but is also can be overwhelming especially when you're feeling a little rundown or a little tired. Maybe a little sick. All the crowds can be really overwhelming. Okay so the next thing is uh I'll just perfectly blunt it is some of the worst value accommodations you'll find in Asia. For what you spend like you're just getting very cramped type of quarters and unless you're willing to splurge and Hong Kong might be the city that if you've been if you have the resources to splurge it might be worth it. Yeah. Because we don't. You really pay for what you get and at our price range that we paid. It is quite a bit higher than what we paid in a lot of other cities in Asia. We had paper thin walls, we could touch our walls. Babies crying at night. Couples fighting. We didn't have one good sleep to be honest because there was babies crying at night and then there was construction during the day. So that was a it weared on us over time. The accommodations. And the last thing is that uh nightlife and fine dining can get a little bit pricey. And you would expect that in a big developed city like Hong Kong. So I just like if you're going out for drinks it is going to be pricey. It is a lot cheaper to get your drinks from a convenience store and have them at home. Yeah but I would still experience the nightlife. At least once. I think it is a city that you have to experience at least once in your life. It is truly impressive. It is amazing and it is just so iconic. So I would say go to Hong Kong but maybe save up your cash so you can actually have fun, stay in the types of hotels you want to and maybe splurge on a few experiences and really enjoy it. And if you're someone that doesn't have enough money for like a more expensive accommodations than just plan to be out most of the day. You don't want to spend a lot of time in your room. If it is that small. Yeah. Anyways we recommend going to Hong Kong. We loved it. We've been there many times and we will probably be back in the future. So those are our tips for Hong Kong. We hope you found some of this information helpful. If there is anything else you want to know about this city maybe leave us a question in the comments below and we'll try to answer that. Exactly. If not if you're a local feel free to answer those in the comments. Because yeah we are just visitors and the local perspective is always better. So yeah signing off and do visit Hong Kong if you get the chance. See you later. Ciao.", "text_with_breaks": "Today we’re taking you on a tour of one\nof Asia’s most dynamic cities: Hong Kong\n\n(香港)!\n\nYes, this is a city of modern skyscrapers\nand futuristic architecture, but if you scratch\n\nbeneath the surface and spend a little time\nhere, you’ll discover pockets of tranquility\n\nin the form of incense-filled temples and\nbonsai gardens, a delicious foodie scene that\n\nfeatures budget friendly Michelin-stared restaurants,\nmountainous islands that are an easy day trip\n\naway, antique markets full of treasure, and\na dazzling skyline you won’t soon forget.\n\nWithout further ado, let us show you 25 things\nto do in Hong Kong:\n\nLet’s kick things off at the Peak Tram,\nwhere the steep 7 minute ride to Victoria\n\nPeak (山頂纜車) gives you some of the\nbest views of the city.\n\nSo we just finished riding the tram to Victoria\nPeak (太平山 - 扯旗山) and now we're\n\nenjoying the free views.\n\nWe could be paying more and going up to the\nsky terrace but we refused because the free\n\nviews are good enough.\n\nYeah, and if you're willing to walk out a\nlittle bit from the complex you'll find that\n\nyou know the crowds slowly dissipate.\n\nAnd hey we're just by ourselves right now.\n\nAt 552 meters, the Peak (太平山 - 扯旗山)\nis the highest mountain on Hong Kong Island\n\n(香港島) and its location offers vast views\nof towering skyscrapers, Victoria Harbour\n\nand Kowloon (九龍) off in the distance.\n\nFor more postcard worthy views of Hong Kong\n(香港), we also visited Victoria Harbour\n\n(維多利亞港) at sunset and then watched\nas the skies turned from amber to fiery orange.\n\nAnother event you should definitely make time\nfor is the Symphony of Lights (幻彩詠香江),\n\nwhich is a daily music and light show that\nencompasses both sides of the harbour.\n\nSkyscrapers dazzle with blinking lights and\nlazer beams, while everyone oooh’s and aaah’s\n\nfrom the waterfront.\n\nYou can watch the show from either Kowloon\n(九龍) or Hong Kong Island (香港島),\n\nbut I personally prefer being on Kowloon since\nHong Kong island has the iconic skyline.\n\nWe are currently in the Nan Lian Garden (南蓮園池)\nwhich is right across from the Chi Lin Nunnery\n\n(志蓮淨苑).\n\nAnd again like most parks here in Hong Kong\nit is super peaceful.\n\nThey have soft music playing.\n\nYou can hear the birds chirping.\n\nThere is beautiful flowers.\n\nThere is like a little golden pagoda in the\nmiddle of a lake.\n\nSo we're going to show you all of that now.\n\nAfter visiting the gardens, we crossed over\nto the Chi Lin Nunnery (志蓮淨苑), which\n\nis a Buddhist temple complex that dates back\nto the 1930s.\n\nWhat is perhaps most impressive is that the\nstructures were built out of wood but without\n\nthe use of a single nail!\n\nAlright guys we have three words for you!\n\nTim Ho Wan (添好運)!\n\nTell us all about it.\n\nWhat is this place?\n\nThis is basically one of the best places to\ntry dim sum in all of Hong Kong.\n\nYes.\n\nIt is a Michelin starred restaurant yet it\nis affordable.\n\nSo we're going to go in, we're going to order\na lot of food and we're just going to scarf\n\ndown some dim sum (x點心 - 点心xx).\n\nOkay.\n\nOh the joy.\n\nReady.\n\nYeah.\n\nAlright guys so we just finished placing our\norder.\n\nAnd this is what the menu looks like.\n\nYou basically grab a pencil and you tick off\nthe different dishes you're interested in.\n\nThe first one has already arrived.\n\nOh wow.\n\nSo we got a little bit greedy because it is\nlike three in the afternoon.\n\nWe haven't had lunch yet so we ordered seven\ndifferent dishes and we're going to be showing\n\nyou those once they arrive.\n\nFirst one is here and this one is the sticky\nrice wrapped in a lotus leaf.\n\nThis is one of our favorite ones.\n\nI love this one.\n\nSo let's not waste any time.\n\nLet's just start unfolding this masterpiece.\n\nWow.\n\nLots of steam rising.\n\nOoh!\n\nLook at that.\n\nIt is a huge leaf.\n\nIt is a huge one.\n\nAnd there you've got the sticky rice with\nchicken I believe and a nice mushroom.\n\nSo we're going to be sharing this.\n\nMmmm.\n\nWow.\n\nSo good.\n\nWell what do you think?\n\nI love it.\n\nHe loves it.\n\nAnd there is more food.\n\nOh my gosh.\n\nSo I'm just going to use my hand because it\nis a little bit easier for me.\n\nBut man these are nice and plump.\n\nYeah.\n\nEverything here is plump and stuffed.\n\nThey do not skimp out here.\n\nMmm.\n\nMmmm.\n\nWhat do you think?\n\nThere you have it.\n\nThere is the barbecued bun.\n\nThis is so fluffy.\n\nOh my gosh.\n\nI know.\n\nIt is a lot fluffier than I remember.\n\nWow.\n\nWhat about the taste?\n\nDo you like it?\n\nMmmm.\n\nIt is really nice because it is like savory\ninside but then really sweet on the exterior\n\nso you get both flavors.\n\nIt is that contrast that makes it so good.\n\nMmmm.\n\nSo the next on the menu is one of our absolute\nfavorites.\n\nI believe it is called Har Gao and that is\nbasically the almost like shrimp dumplings.\n\nYeah, they are.\n\nShrimp in a little wrapper and they are just\nso good.\n\nOh my gosh this is a slippery one.\n\nHaha.\n\nDon't burn yourself.\n\nI have a feeling it is going to be really\nhot.\n\nThose are like freshly steamed.\n\nOh man.\n\nHis eyes are bulging out.\n\nThat was a big bite.\n\nHahaha.\n\nSo yeah it is just filled with like so much\nshrimp and you just bite into it and it is\n\njuicy and it is just so flavorful and tasty.\n\nIt is so plump.\n\nIt is.\n\nSeriously.\n\nThat is the best way to describe them.\n\nJust such plump pieces of shrimp.\n\nI think it goes without saying that Tim Ho\nWan (添好運) is one of our favourite places\n\nfor dim sum (點心 - 点心), and it’s\nworth seeking out if you’re ever in Hong\n\nKong (香港)!\n\nSo next up we're going to watch the Noon Day\nGun (午炮).\n\nAnd I have to admit the first time I heard\nabout this attraction I had no idea what it\n\nwas.\n\nSam actually mentioned it to me last time\nwe were in Hong Kong like three years ago.\n\nAnd I just thought Noon Day Gun (午炮) was\na name.\n\nTo me it sounded like Chinese.\n\nBut apparently it is a gun that they fire\nduring the day at noon so we're just waiting\n\nfor that to happen right now.\n\nGetting here is a little tricky.\n\nI wish I could give you instructions.\n\nUm, basically you can probably see the Excelsior\nHotel behind me.\n\nThe Excelsior.\n\nUm, you need to go down some tiny side alley\nand then cross through a tunnel.\n\nUm but yeah it is a little bit tricky to find\nit.\n\nWe went into like three buildings before we\nfound the right place so you may have to ask\n\naround to find it.\n\nUm but yeah we're here.\n\nWe're going to watch this gun be fired.\n\nWoah!\n\nWell Sam after all of these years you finally\ngot to see the Noon Day Gun again.\n\nHow was it?\n\nYeah, it must have been like six or seven\nyears ago that I got to experience this.\n\nWell my biggest tip for this is when you come\nhere make sure you plug your ears just before\n\nthe shot.\n\nYes!\n\nIt is some kind of loud.\n\nAnd it almost makes you like shake.\n\nThat is how loud it is.\n\nIt is really powerful.\n\nYeah.\n\nIt is scary.\n\nIt is a powerful blast.\n\nAnd it is a very short ceremony.\n\nLike he just rings the bell, fires the gun\nand off he goes.\n\nAnd then you can come in and check this place\nout.\n\nFor thirty minutes.\n\nYou can go and take some pictures of the gun\nand just walk around.\n\nIt is pretty cool.\n\nAnother fun thing to do in Hong Kong is to\nride the double decker trams (香港電車).\n\nThis was one of the earliest forms of transportation\nin the city, and riding them through the modern\n\nfinancial district feels a bit nostalgic.\n\nIf you’re really looking for something memorable,\nyou can actually hire a party tramway and\n\ncelebrate with music, drink, and stellar views\nas you cruise through the city.\n\nWe are currently making our way down Upper\nLascar Row and this is the place to buy souvenirs.\n\nThere is also some construction happening\nso it is bit loud.\n\nBut basically the street is lined with shops\nthat sell really high end antiques and then\n\non the street you have like these little tables\nwhere you have old trinkets and just things\n\nthat would make really cool souvenirs but\nalso have a history behind them.\n\nSo it is worth checking out for sure.\n\nI haven't picked up anything but I do see\nthings that interest me.\n\nIt is just I don't have a home and I don't\nhave room in my suitcase.\n\nIf antiques aren’t really your thing and\nyou’re looking for something a bit more\n\nmodern, Causeway Bay (銅鑼灣) is full of\nmalls, department stores, and fashion boutiques.\n\nSo today we are going in search of free views\nof Hong Kong . Always like free stuff.\n\nSo we're here at Central Plaza (中環廣場)\nand apparently on the forty sixth floor there\n\nis a skydeck.\n\nSo we're going to be checking this out for\nthe first time.\n\nWe've never done this in Hong Kong before.\n\nLet's do it.\n\nSo look at this.\n\nWe get three hundred and sixty degree views\nof Hong Kong from this building and no one\n\nis here.\n\nAnd it is free.\n\nMore people should know about this place.\n\nSeriously guys.\n\nFree views of Hong Kong all to yourself.\n\nSo this is a bit of a quirky attraction to\nbe listing, but not every city offers the\n\nopportunity to ride a series of escalators\ninstead of walking up hills.\n\nThe Central–Mid-Levels escalator (中環至半山自動扶梯)\nis the longest covered escalator system in\n\nthe world, so it’s worth experiencing at\nleast once.\n\nJust know that there is no escalator going\ndown, so you’ll have to take the stairs.\n\nMan Mo Temple (文武廟) dates back to 1847\nand it is dedicated to the God of Literature\n\nand the God of War.\n\nFor a little trivia, this temple was once\npopular with students looking to succeed in\n\nthe civil examinations of Imperial China.\n\nWe are currently inside the Man Mo Temple\n(文武廟) and it is thick with incense in\n\nthe air.\n\nI don't know if you can actually see it.\n\nBut is almost burns your eyes a little bit\nyet it looks magical at the same time.\n\nSo it is a weekend in Hong Kong.\n\nTell us what are we up to?\n\nYeah, it is time for some nightlife in Hong\nKong.\n\nWe're at Lan Kwai Fong and this is probably\nthe most popular nightlife area in the city.\n\nWe're not exactly going to paint the town\nred but I think we'll get a beer or maybe\n\na glass of wine.\n\nSo I'm the kind of person who would rather\nbe at home in bed reading a book on a Sunday\n\nnight but apparently that is considered lame.\n\nSo somebody insisted we check out the nightlife.\n\nThat is all kinds of nerdy.\n\nAll kinds of nerdy.\n\nSo here we are.\n\nThe funny thing is it is like seven thirty\nPM right now and we're super early.\n\nYeah.\n\nIt is going to get hopping around nine or\nten.\n\nBy which time we'll be back.\n\nWe'll be sleeping by then.\n\nBack in the hotel.\n\nBut anyways cheers.\n\nWhat did you get?\n\nAh, I got red wine.\n\nAnd I got gin and tonic.\n\nSalut.\n\nIf you’re looking to get out of the city\nand a little closer to nature, you can ride\n\nthe aerial tramway (昂坪360) to Lantau Island.\n\nOnce you’re there you can visit the Po Lin\nMonastery (寶蓮禪寺), and also visit the\n\nTian Tan Buddha (天壇大佛), better known\nas the Big Buddha.\n\nSo one thing to keep in mind is that if you\nvisit the Buddha in the morning it is backlit.\n\nSo if you're a photographer and you want to\nbe able to take some good shots from the front\n\nyou may have better luck in the afternoon.\n\nOtherwise this is what you'll get.\n\nTime for a little update.\n\nYeah, so we've had a busy day exploring Hong\nKong.\n\nNow it is time to go back to our apartment\nand this is our favorite way of getting around\n\nthe city.\n\nIs taking the Star Ferry (天星小輪).\n\nStar Ferry (天星小輪).\n\nIn my opinion it is like iconic transportation\nin Hong Kong.\n\nYou've got to do it.\n\nIt is cheap it is fun.\n\nYou can cross Kowloon to Hong Kong Island\nor vice versa.\n\nAnd it is just something we look forward to\ndoing every time we visit Hong Kong.\n\nAnd the views.\n\nIf museums are your thing, you can always\npop into the Hong Kong Museum of History (香港歷史博物館)\n\nin Tsim Sha Tsui, which looks at Hong Kong’s\nhistory and cultural heritage.\n\nThe permanent exhibition is free of charge.\n\nSo right now we're visiting Hong Kong Park\n(香港公園) and this is one of the coolest\n\nparks in the city because you are surrounded\nby skyscrapers yet you can hear the sounds\n\nof nature.\n\nThey have streams and waterfalls and you can\nhear the birds chirping and there is palm\n\ntrees swaying so it feels very peaceful but\nyou can still see that Hong Kong is a very\n\nmodern city and it is not that far away.\n\nInside the park they also have this huge walk\nthrough Aviary.\n\nUm and yeah they just have birds flying freely.\n\nOne just nearly hit someone in the head.\n\nAnd it is pretty cool.\n\nThey have over six hundred birds in here.\n\nAnother cool park you can visit is Kowloon\nPark (九龍公園), which offers a serene\n\nescape on the other side of the harbour.\n\nFor a bit of a splurge and some sugary treats,\nwe would recommend indulging in afternoon\n\ntea.\n\nWe went to Lion Rock inside the Royal Plaza\nHotel.\n\nAlright so I'm so excited the tea is here.\n\nAnd we each get our own pot.\n\nAnd seriously there is probably like three\ncups in here.\n\nAnd they've already poured one.\n\nYours is like the chocolate truffle?\n\nIt is the chocolate mint truffle.\n\nI don't even know.\n\nOh my gosh.\n\nThe order.\n\nBut it smells amazing.\n\nThat seems like a bit of a fancy pants tea.\n\nYeah, it smells like melted chocolate with\nmint?\n\nDoes it?\n\nI can't say I smell the truffle but I'm not\nthat familiar with truffle so.\n\nMmmm.\n\nThat is nice.\n\nThe flavor itself isn't very strong but it\nis more the aroma that you get before you\n\ndrink it.\n\nAnd like you don't need any sugar or milk\nwith this.\n\nIt is just so good.\n\nI love the way it smells.\n\nIt smells like the holidays.\n\nWe are both so giddy right now.\n\nThe tower of heavenly delights has arrived.\n\nLow and behold.\n\nSo let's see what can we choose.\n\nSo we're going to start from the top and work\nour way down.\n\nSo we have some scones, some chips with crab\nmeat I think.\n\nThis looks like a mini quiche and then we\nhave mini burgers.\n\nMini sliders.\n\nWhat is on the second level?\n\nWell, we'll get to that later.\n\nBut first let's eat from the top alright.\n\nAnd I have a major sweet tooth so I'm starting\nwith the scone.\n\nI'm just going for it.\n\nWhy waste any time.\n\nSo there we have it.\n\nThere is the little scone.\n\nGoing to cut it in half and I've got some\njam here.\n\nAnd I'm really hoping this is clotted cream\nand not butter.\n\nBut it might be butter.\n\nI think it may be butter.\n\nWould that be the saddest thing ever?\n\nWith butter.\n\nIt is a little sad but I will survive.\n\nHahaha.\n\nIt is not England so that is okay.\n\nAnd then some jam.\n\nOh yeah baby.\n\nThis is what I came for.\n\nThe scones that is my favorite part of the\nwhole afternoon tea experience.\n\nSo if you don't want your scone Sam I will\ntake it.\n\nOh, I'll have my scone.\n\nI'll gladly relieve you.\n\nNo worry about that.\n\nThis is like one bite.\n\nMmmm.\n\nOh man.\n\nThat is how it is done.\n\nSo I think I have something that might be\na mushroom tart.\n\nIt has a very um flaky exterior and it looks\nlike mushrooms on top.\n\nSo there we go.\n\nI don't know if I should do it in one bite\nor two.\n\nAll in one bite.\n\nOh my gosh that is a huge one.\n\nOne bite.\n\nYou can handle it Sam.\n\nOh, keeping things classy.\n\nMmmmm.\n\nWe'll give you a second to chew it.\n\nAnd search for your words.\n\nSo food doesn't go flying everywhere.\n\nRight.\n\nThat would be a civilized way of doing things.\n\nSo if you've ever had like a thick mushroom\ncreamy soup before it tastes like that.\n\nAnd then it just aww the pastry is so buttery\nand flaky.\n\nAnd you just bite into it and it just disintegrates\nin your mouth.\n\nOh la lah.\n\nAnd you're rolling that mushroom around it\nis just aww that is nice.\n\nRolling it around huh?\n\nRolling it around on your palette.\n\nMmm.\n\nAnd you get the idea.\n\nIt was an hour of om nom noms!\n\nThis evening we're taking part in Sam's favorite\nactivity.\n\nShopping!\n\nOh yeah.\n\nShopping.\n\nNo, we're headed over to Temple Street Night\nMarket and we're just going to check it out\n\nand see what is happening out there.\n\nThe market (庙街 - 廟街) itself stretched\nfor several blocks and offered all kinds of\n\nclothes, purses, souvenirs and random knick-knacks.\n\nWe also spotted some street karaoke happening\nin the area.\n\nLastly, let’s talk about transportation.\n\nThe most effective way to get around Hong\nKong is by MTR (港鐵).\n\nIf you’re going to be here a few days and\nyou don’t want to pay for individual tickets\n\neach time, you can get an Octopus card (八達通)\nand also save on the fare.\n\nAs a final piece of advice, try to avoid travelling\nin Hong Kong (香港) during rush hour.\n\nYou’ll either feel like a canned sardine\non the subway, or be left behind on the platform\n\nlike a beached whale because there’s no\nmore room.\n\nAnd that’s a wrap for Hong Kong (香港).\n\nWe hope that you enjoyed this travel guide\nand that it gave you a few ideas of things\n\nto do and places to visit on your own trip.\n\nWe know we only covered a small fraction of\neverything Hong Kong (香港) has to offer,\n\nso if you have any other suggestions of things\ntravellers should experience, feel free to\n\nshare those in the comments below.\n\nWishing you happy travels and until next time!\n\nAlright guys, so in today's video we are going\nto be sharing some travel tips for Hong Kong\n\nand also letting you know how expensive is\nHong Kong?\n\nYeah, how expensive is Hong Kong?\n\nI think we all know the answer to that.\n\nYeah, it is quite expensive but there is also\nsome really cool aspects about Hong Kong (香港)\n\nalmost unlike any other city we've visited.\n\nThere is a plethora of free things to do and\nbudget eats.\n\nBudget eats and also transportation is really\ncheap.\n\nBut we're going to break everything down and\nlet you know the costs for Hong Kong.\n\nOkay so first up let's get started with transportation\nfrom the airport in to Kowloon (九龍) or\n\nHong Kong Island (香港島).\n\nRight and like our last travel tips video\nwe've got our notes on our computer so you'll\n\nsee us looking down from time to time.\n\nWe just don't want to miss anything.\n\nAlright, so the first point we have is arriving\nby Airport Express.\n\nAnd that is what we did getting in to Hong\nKong.\n\nIt is like this really fast train that takes\nyou right in to the city.\n\nYou can get off at Kowloon (九龍) or you\ncan go all the way to Hong Kong Island at\n\nCentral station.\n\nAnd it super efficient, really fast, very\ncomfortable.\n\nUm, in terms of the price so you're looking\nat a $100 Hong Kong dollars all the way to\n\nCentral or you're looking at $90 Hong Kong\nDollars to Kowloon station.\n\nSo that is about $11 to $12 USD dollars.\n\nSomething else important to know is that they\nhave free porters to help you bring on your\n\nluggage.\n\nFancy.\n\nWe didn't take advantage of that service.\n\nNo one helped us with our bags.\n\nNo but if you do have trouble getting your\nbags on to the train there is someone that\n\nis apparently available to help you do that.\n\nGood to know.\n\nThat is really good to know.\n\nUm, an even cheaper option is the buses.\n\nAnd there is a bus called the a bus system\ncalled the Cityflyer and this is how we got\n\nback to the airport.\n\nFrom the city to the airport when we were\nleaving.\n\nYeah and prices can range anywhere from 10\nHong Kong Dollars to 48.\n\nAh, it is going to be closer to the forty\neight range if you're leaving anywhere from\n\nthe centre of Hong Kong (香港) which is\nwhat we did.\n\nAnd you're looking at like five to six US\nbucks for that.\n\nThis is also quite a comfortable way to get\nto the airport.\n\nI remember I think it was air conditioned\ninside.\n\nI fell asleep so I don't remember much.\n\nYeah, I mean they have a little section for\nyou to put your luggage and yeah uh as long\n\nas there is not a lot of traffic then it is\na fairly efficient way to get from the airport\n\nto the city or vice versa from the city back\nto the airport.\n\nSo we can also recommend doing that.\n\nEspecially if you want to save a little bit\nof money.\n\nAnd the last option that we have here is taking\na taxi.\n\nOh man.\n\nAnd that is going to cost you a lot.\n\nThat is anywhere from 250 to 350 Hong Kong\ndollars.\n\nSo you're looking at around forty maybe fifty\nUS bucks to get you in to the city.\n\nAnd I guess the only time we'd recommend taking\nthat is if you were in maybe like a super\n\nrush.\n\nSomething like that.\n\nBut otherwise why wouldn't you take the first\ntwo options.\n\nSave some money guys.\n\nSo for accommodations you have a few different\noptions but we're going to tell you right\n\nnow it is going to be pricey.\n\nThis is probably the most expensive city in\nall of Asia for accommodation.\n\nAnd you're not going to get a whole lot of\nspace.\n\nIf you watched our Hong Kong hotel room tour\nthere is a shot where Sam is like touching\n\nthe two walls.\n\nIt was tiny.\n\nAnd like the beds were tiny as well.\n\nYou kind of feel like a giant when you're\nin a typical Hong Kong hotel room.\n\nYou do.\n\nBut anyways your best bet if you're traveling\non a budget would be a hostel.\n\nSo how much would you say that is.\n\nSo the dorm rooms can be anywhere from about\n17 to 30 US dollars and the price range reflects\n\non where you're staying and also the quality\nof the hostel.\n\nYeah.\n\nSo that is about as cheap as it gets.\n\nAlso you can sometimes get like a really cheap\nflop house.\n\nWhat we call a flop house at that price.\n\nWhich technically is your own room but it\nis almost like it is so small it is almost\n\nlike a closet.\n\nYeah.\n\nSo you're not going to get a tonne of value\nat that price range.\n\nThat is just like the rock bottom price for\naccommodations in Hong Kong (香港).\n\nSo the next step up would be kind of like\na budget or mid-range hotel.\n\nAnd that is what we did.\n\nYeah.\n\nFor our visit to Hong Kong (香港).\n\nYeah.\n\nAnd well you paid.\n\nTell us the price.\n\nYeah, I think we were paying around sixty\nor seventy US dollars.\n\nAnd it was the nicest place we've ever stayed\nin Hong Kong.\n\nBut it was super tiny.\n\nNice.\n\nWhat was really cool about our particular\nroom is that it had a really good shower.\n\nYeah.\n\nBut everything else was really small.\n\nOur bed was super tiny.\n\nOur desk was like almost a bit of a joke.\n\nLike I could barely sit down on the stool.\n\nBut um yeah this is what you're going to pay\nand it is usually about 40 US dollars all\n\nthe way up to a 100.\n\nSo we were still on the lower range of that\nscale.\n\nI think our room was typically around 80 dollars\nbut we found it on special so it had a bit\n\nof a discount.\n\nBut still you don't get a lot of space for\nthat amount of money.\n\nYeah, I don't think you really start getting\nlike typical small hotel space until you're\n\nspending at least probably over a 100 US dollars.\n\nSo yeah.\n\nIt is very expensive.\n\nYeah.\n\nSo the next option would be to do a luxury\nhotel.\n\nA luxury hotel.\n\nYeah, how much would that be?\n\n100s of dollars.\n\nThousands of dollars.\n\nWell over two hundred and probably like anywhere\nfrom two hundred to five hundred to six hundred\n\nUS dollars.\n\nDepending on location.\n\nYeah, if you want to live it up you definitely\ncan in Hong Kong (香港).\n\nWoo!\n\nAnd then the other option would be to do an\nAirBnB or an apartment rental.\n\nAnd between the thirty five and eighty dollar\nrange you can usually get a room in someone's\n\nhouse.\n\nUm, closer to the eighty dollar range sometimes\nyou can get a really small room but it is\n\nalmost more like a hotel size.\n\nLike a tiny hotel.\n\nBut then if you're bump it up to the 80 to\n200 dollar range sometimes you can get a whole\n\napartment or a studio.\n\nSomething like that.\n\nSo that is something to consider.\n\nWe didn't do that on our trip but maybe in\nhindsight that might have been a good idea.\n\nSo another place that you could consider staying\nin as a traveling on a budget is the infamous\n\nChungking Mansions.\n\nHahaha.\n\nOoh.\n\nYeah.\n\nUm, that place is scary.\n\nThat place is it is kind of this sort of rundown\nbuilding it is near the Tsim Sha Tsui (尖沙咀)\n\narea of Kowloon (九龍) and um yeah it is\nalso a good place to get a curry.\n\nYou can get some really good Indian food but\nI remember a few years back we were looking\n\nat rooms in there and it is like dark and\ndamp and run down and super sketchy characters\n\noutside.\n\nYeah but that is about as cheap as you're\ngoing to get.\n\nYes.\n\nIf you're looking for excellent.\n\nIf you're looking for ultra hardcore backpacker\nbeeline it to there.\n\nYeah.\n\nBut some other cool areas also on Kowloon\n(九龍) to consider is Mong Kong.\n\nIt is a really cool busy area.\n\nYou're nearby a lot of really good night markets.\n\nLots of good restaurants.\n\nThe Ladies Market.\n\nYep.\n\nYep.\n\nAnd also the Temple Street Night Market is\nnearby too.\n\nAnd if you want to go to Hong Kong Island\n(香港島) there was one time it was before\n\nI met you where I stayed at a hostel at Cow's\nWay Bay.\n\nCow's way?\n\nCow's way bay.\n\nCauseway Bay.\n\nNot Cow's Way Bay.\n\nCauseway Bay.\n\nSo next up let's talk about transportation\naround the city.\n\nAnd Hong Kong is a place where you have like\nso many different types of transportation.\n\nYou've got the ferry, you've got the subway,\nyou have double decker buses.\n\nSo plenty of options that is for sure.\n\nTrams.\n\nYou've got it all.\n\nYou've got it all.\n\nAnd the card that you're going to want to\npickup to travel on all of those options is\n\nthe Octopus Card.\n\nYou can pick it up right from the airport\nand I think it is called the Octopus card\n\nbecause of the what the eight arms.\n\n8 arms.\n\nAre there 8 modes of transportation in Hong\nKong?\n\nI think so.\n\nI think that is what it is.\n\nI don't think I could list all 8 of them.\n\nMe neither.\n\nAnyways yeah you can pick it up right at the\nairport.\n\nUm, and then it is one of those reloadable\ncards that you can just deposit some money\n\non it and it makes transportation so much\nmore efficient because there are certain modes\n\nof transportation in Hong Kong where if you're\npaying by cash or coins you need the exact\n\nfare.\n\nOr you won't get anything back.\n\nYeah.\n\nNo change.\n\nRight.\n\nRight.\n\nSo if you have the Octopus Card you avoid\nthat.\n\nAnd it is also a really versatile card in\nthe sense that you can use it for some museums,\n\nyou can use it in certain convenience stores.\n\nApparently you can use it in McDonald's.\n\nWe didn't try that there but yeah it is one\nof those really highly versatile transportation\n\ntravel cards.\n\nWell worth getting.\n\nSo the transportation we actually ended up\nusing the most especially when we were pressed\n\nfor time was the MTR.\n\nWhich is Hong Kong's metro subway system.\n\nAnd it is an awesome way to get around.\n\nIt is cheap, it is efficient, it is clean.\n\nIt can be extremely crowded during peak times.\n\nOh yes.\n\nSo try to avoid rush hour.\n\nOtherwise you are like a sardine squeezed\ninto a can.\n\nUh huh.\n\nLiterally.\n\nAnd there was times where it was just so full\nwe couldn't get on.\n\nWe couldn't get on.\n\nLike the train just left and we were waiting\nfor the next one.\n\nSo had to try the next one.\n\nYeah.\n\nSo that is what the experience like is there.\n\nAnd moving on from there.\n\nSo we talked a bit about the trams.\n\nNow this is probably in terms of like ground\ntransportation this is my favorite way to\n\nsee Hong Kong (香港).\n\nThe double decker trams.\n\nAnd this is on Hong Kong Island and they are\njust so cool.\n\nIt is just such an iconic and old fashioned\nof getting around the city.\n\nEspecially if you can go up to the second\nlevel.\n\nAnd so the thing to note here is that you\nenter through the rear and your fare is paid.\n\nYou pay your fare when you're actually exiting\nthe tram.\n\nAfter your ride.\n\nSo that is kind of cool.\n\nUm, so yeah definitely try to go up to the\nsecond level.\n\nSometimes it can be a bit crowded on there\nas well.\n\nSo if you see one that is really packed maybe\nlet that one go by and hop on the next one.\n\nAnd in terms of the price there is a flat\nrate of Hong Kong dollars two dollars and\n\nthirty cents which in US dollars is about\nthirty cents.\n\nSo it is ridiculously cheap to go on here.\n\nUm, this is somewhere where you'd want to\npay with your Octopus Card or have exact change\n\nbecause they don't give change back on here.\n\nSo another form of transportation you can\nconsider in Hong Kong is the Peak Tram that\n\ntakes you up to Victoria Peak where you get\nsome amazing views over the city.\n\nYeah.\n\nBut that is actually a sightseeing attraction\nso we're going to mention that later.\n\nYeah.\n\nAnd let's move on to Sam's favorite modes\nof transportation.\n\nMy absolute favorite.\n\nThe ferry!\n\nYes, the Star Ferry going from Hong Kong Island\nto Kowloon crossing Victoria Harbor is just\n\nso so cool.\n\nApparently, this is been in operation let\nme see here.\n\nI had it written down.\n\nSo it has been going for over a 120 years.\n\nSo it is it is I've mentioned this in our\ncity guide.\n\nLike our things to do guide.\n\nI think it is the most iconic way of seeing\nHong Kong.\n\nI believe it is an eleven minute ride and\nif I look at my notes here it is only like\n\nbetween two fifty and three forty Hong Kong\nDollars.\n\nSo you're talking like between thirty and\nfifty US cents to get on a ride.\n\nSo it is just so cheap.\n\nIt is such a fun way to experience the harbour\nand also the skyline in Hong Kong.\n\nEspecially cool if you get on the Star Ferry\nduring a Symphony of Lights laser show.\n\nOr at sunset.\n\nYes, or at sunset.\n\nAnd um you know what it can be crowded during\nthe rush hour but I find like during the middle\n\nof the day it is usually not very crowded\nat all.\n\nBut even if it is crowded it is still something\nwe recommend taking for sure.\n\nSo now let's talk about free attractions in\nthe city.\n\nThere is quite a bit that you can do for free\naround Hong Kong (香港).\n\nSo first up we would recommend checking out\na Symphony of Lights and this is like a music\n\nand laser light show on the harbor.\n\nAnd it takes place both on Hong Kong Island\n(香港島) and Kowloon.\n\nYep.\n\nBut I would recommend being on Kowloon looking\nout to Hong Kong Island because they have\n\na really cool skyline.\n\nAnd it just looks amazing once the lights\ncome and it all starts flickering and flashing.\n\nIt is really cool.\n\nSo some other really cool free things to do\nin Hong Kong and this is really awesome because\n\nthe museums.\n\nAt least three museums are free on Wednesday.\n\nOh.\n\nSo the ones that you can go in to for free\non Wednesday are the Hong Kong Heritage Museum,\n\nthe Hong Kong Science Museum and the Hong\nKong Museum of Art.\n\nSo keep that in mind if you're going to be\nthere.\n\nIf you're going to be in Hong Kong for a whole\nweek maybe plan your museum day on Wednesday.\n\nSo for some great free views of Hong Kong\nwe recommend going to Central Plaza.\n\nYou can go up to the 46th floor which is called\nthe Sky Lobby and there was hardly anyone\n\nthere when we went.\n\nLike we were what maybe there was one other\nperson.\n\nYeah.\n\nSeriously.\n\nAnd you get incredible views looking out over\nthe harbor and you can see the other really\n\ntall buildings and you get a great view of\nthe skyline.\n\nIt is awesome.\n\nYou can actually get 360 degree views.\n\nYou can walk around in a circle and it is\nall like glass windows from floor to ceiling.\n\nAnd you don't have to pay.\n\nI can't believe it is not more popular.\n\nIt is really worth visiting.\n\nYeah, it is really underrated.\n\nI would say it is the most underrated thing\nwe did in Hong Kong.\n\nThere is hardly anyone there when we visited\nin the morning.\n\nAlright, so moving on to something else that\nis free there is a lot of really cool parks\n\nyou can visit in Hong Kong for free.\n\nTwo of our favorites were Hong Kong Park which\nis a really nice park on Hong Kong Island.\n\nThere is an aviary there is just a lot of\nreally nice places to walk around.\n\nIt is really lush, really green.\n\nIt is kind of like this tiny little oasis\nescape in the middle of the city.\n\nIt is kind of in the heart of the city.\n\nAnd then the next one we really liked was\nKowloon Park which was on the side of Kowloon\n\nwhich is where we were staying basically.\n\nThat is another really nice park.\n\nIt is very big and very spread out.\n\nUm, highly recommend going for a walk there.\n\nSo something else you can consider doing in\nHong Kong is hiking.\n\nThere are a lot of different hiking trails.\n\nOne of the most famous being the Dragon's\nBack.\n\nAnother place we really enjoyed visiting that\nwas absolutely free except for getting there\n\nwas the Tian Tan Buddha and the Po Lin Monastery.\n\nAdmission to those two places is completely\nfree to visitors.\n\nYou just have to pay to take the cable car\nthere.\n\nRight.\n\nOr if you want to go an even cheaper route\nand I did this several years ago, you can\n\ntake the bus up there.\n\nAnd you don't have to wait in line for that\nunlike the cable car.\n\nOkay, the next one that we have here is the\nTemple Street Night Market.\n\nSo obviously if you want to eat or shop you're\ngoing to pay some money but if you just want\n\nto take it in you can walk through the market\nfor free.\n\nUm, the Noon Day Gun.\n\nThis was the one attraction that I really\nwanted to do in Hong Kong (香港).\n\nI don't know why I liked it so much.\n\nIt is a little bit quirky.\n\nJust every day at noon they fire this off.\n\nIt is basically near Causeway Bay.\n\nAnd you have to go underground to get to there.\n\nYou have to go through like an underground\nparking place.\n\nSo two other places that we really enjoyed\nvisiting were the Chi Lin Nunnery and the\n\nNan Lian Gardens and the two are located right\nnext to each other.\n\nThey have beautiful gardens with like bonsai\nand waterfalls and lakes and it is just really\n\nquiet.\n\nReally pleasant.\n\nThey play soft music while you're walking\nthrough the gardens.\n\nIt is very tranquil.\n\nIt is just a lovely place to go for a stroll.\n\nYeah.\n\nAnd finally so we've done ten things here.\n\n10 free things!\n\nIt is the Avenue of Stars and unfortunately\nthis is under construction at the moment.\n\nThey are renovating.\n\nHopefully by the time you visit it will be\nopen again.\n\nAnd this is where you can see like the iconic\nBruce Lee statue.\n\nYeah and it is basically an area along the\nwaterfront so you also get great views of\n\nthe city from there.\n\nSo we've talked about free attractions and\nnow we're going to tell you about some attractions\n\nthat you're going to have to pay for but these\nare iconic experiences in Hong Kong so you'll\n\nmost likely want to dish out those bills.\n\nYeah most definitely.\n\nSo the thing we recommend doing the most obviously\nis taking the Peak Tram up to Victoria Peak.\n\nAnd that is like such a steep tram ride.\n\nIt is like oh my gosh.\n\nIt is like a rollercoaster.\n\nYou're like lifting back.\n\nSeriously.\n\nYeah, exactly and in terms of the price I\nhave it written down here.\n\nSo if you just do the Peak Tram only and not\nthe observation deck which is what we did.\n\nYou can get some really good free views when\nyou go up top.\n\nIt is going to cost you for a return ticket\n45 Hong Kong Dollars.\n\nSo that is just under 6 US dollars.\n\nSo it is actually not that expensive and it\nis something that we highly recommend.\n\nAlthough it can be quite crowded lining up\nto get on it.\n\nYes.\n\nSo be prepared to wait a bit.\n\nAnd if you don't want to if you kind of want\nto beat the crowds then don't go right at\n\nnight because that is probably the most popular\ntime.\n\nAlso it is really popular on the weekends.\n\nSo considering going on a weekday maybe mid-afternoon\nbefore yeah sunset.\n\nIt would be really good time to go.\n\nSo now we're going to move on to our favorite\npart.\n\nThe food and the eating and what should you\neat.\n\nSo first up we're going to recommend a really\nwell known restaurant.\n\nTim Ho Wan.\n\nThey specialize in dim sum and they are a\nMichelin Star restaurant that is surprisingly\n\naffordable and the food is amazing.\n\nYeah, and I just have to mention sorry for\nthe construction noises.\n\nThere is some building going on.\n\nAh but yeah we'll just roll with it.\n\nRoll with it.\n\nBut yeah Tim Ho Wan is really cool because\nit is affordable dim sum Michelin star quality\n\nand there is several locations so definitely\ncheck it out.\n\nBut also don't be afraid to check out your\nlocal neighborhood dim sum place because dim\n\nsum is just awesome in Hong Kong and we ate\nit at several different restaurants while\n\nwe were there.\n\nYeah, we found a little local spot that actually\nhad discounts if you ate mid-morning and mid-afternoon.\n\nYeah, so it was like 15% off.\n\n15% off.\n\nSometimes our bill would be just like over\n10 dollars for the two of us.\n\nYeah, for a lot of dim sum.\n\nYeah, so it is cheap.\n\nIt is affordable, it is delicious.\n\nOh man is it ever good.\n\nBut aside from dim sum there are other cool\nfoods that you can try.\n\nSo what else?\n\nSo in terms of other things you can have congee\nwhich is juk.\n\nIt is kind of like a juk for breakfast but\nyou can also get it anytime of day.\n\nSo a juk is a porridge.\n\nYou used a Korean word.\n\nHahaha.\n\nWhy is he speaking Korean?\n\nYeah, I don't know why.\n\nBut then you can also get roasted pork over\nrice which is also really delicious and there\n\nis also really nice baked goods.\n\nLike there is something called wife cake and\nthen of course the iconic Hong Kong egg tarts.\n\nSo yeah there is a lot of really good foods\nto try in Hong Kong.\n\nThat is just a few of them.\n\nSo now let's talk about a fancy meal.\n\nNot on this last visit but a few years ago\nwe went out for afternoon tea at the Peninsula\n\nHotel.\n\nOh my.\n\nYeah.\n\nThat was not a good day for Sam because they\ndo not allow you to make reservations.\n\nSo we probably stood in line for two and a\nhalf hours and Sam was sulking and then he\n\nrefused to come on camera and make a video\nabout it.\n\nYeah, I lost my cool that day.\n\nI mean it is a really awesome thing to do\nbut you really need to be prepared to wait\n\nfor a while.\n\nYeah.\n\nAnd it is the most famous place to have tea\nin Hong Kong and it is cool.\n\nI mean it is popular for good reason.\n\nYeah, I mean it is a beautiful setting.\n\nBut.\n\nIt is a beautiful hotel and they have classical\nmusic.\n\nLike there is people playing the harp and\nthe violins.\n\nSo it is fancy but long wait times and it\nis expensive.\n\nRight so I'm going to talk about the price\nright now.\n\nSo for two people currently it is 658 Hong\nKong Dollars which is roughly about $85 US\n\ndollars.\n\nSo you're looking at tea.\n\nYou're looking at over $40 dollars per person.\n\nIt does come with a generous amount of finger\nsandwiches and yummy snacks but yeah it is\n\nnot cheap.\n\nThere is an alternative.\n\nThere is a lot of alternative places to have\ntea in Hong Kong.\n\nAnd the place we ended up going to recently\nwas a place called the Lion Rock.\n\nSo what we did is we called them up for a\nreservation the same day that we went which\n\nis incredible.\n\nAnd we arrived on time, we were able to sit\ndown right away and within minutes we were\n\nserved our tea and we had really amazing set\nof sweets and savory foods as well.\n\nAnd that one was quite a bit cheaper.\n\nI have the price here.\n\n428 Hong Kong Dollars for two people.\n\nKnock.\n\nReady.\n\nAnd we are back.\n\nThey came knocking to clean our rooms so we've\nactually been gone a few hours.\n\nWe had lunch.\n\nLunch.\n\nMet up with friends.\n\nWe had a little siesta with friends.\n\nThe lighting has changed.\n\nSo we're not going to pretend we're just rolling\nseamlessly.\n\nAnyways, we were talking about tea.\n\nThe price.\n\nThe price.\n\nAfternoon tea.\n\nRight so the price of afternoon tea we were\ntalking about at the Lion Rock and yep that\n\nis 428 Hong Kong Dollars for two people.\n\nAnd that is basically $54 US dollars so about\n$27 or $28 per person.\n\nYeah, it is cheaper.\n\nA lot more affordable than the Peninsula we\ncan tell you that.\n\nYeah, the advantage are it is cheaper and\nmore affordable and you can make a reservation,\n\narrive and have it exactly at the time you\nbooked.\n\nThat is really nice.\n\nSo next up we're going to talk about things\nwe loved about Hong Kong.\n\nYeah and there is quite a bit we loved about\nHong Kong (香港).\n\nSo the first being all of the free attractions.\n\nAnd we've already listed ten of those so we\nwon't ramble on about that.\n\nBut Hong Kong is just a city where almost\nmost of the things we ended up doing ended\n\nup being free.\n\nYeah and it kind of balances out nicely because\naccommodation is going to eat up a big chunk\n\nof your budget.\n\nYeah.\n\nBut then you can go sightseeing and not necessarily\nhave to spend a lot of money.\n\nYeah, you could literally plan the whole day\njust around free activities.\n\nSo that is pretty awesome.\n\nOkay, next up.\n\nSecond, dim sum.\n\nAnd I wrote in my notes dim sum is amazing.\n\nHaha.\n\nAnd it is.\n\nHaha.\n\nI don't know what else to say beyond that.\n\nIt is just such tasty food.\n\nIt is cheap.\n\nAnd it is just all over Hong Kong.\n\nAnd you know what with dim sum you can eat\nit anytime of day.\n\nRight.\n\nWe were having this for breakfast, lunch and\ndinner.\n\nSometimes it is like a mid-afternoon snack.\n\nLet's get dim sum.\n\nYeah, exactly.\n\nIt is such a versatile meal.\n\nYou can have it for lunch or you can have\nit as a snack.\n\nExactly.\n\nAnd we ate it a lot.\n\nOkay number three.\n\nMost diverse and interesting options of transportation\nin any city we've visited.\n\nLike I can't think of any other city where\nyou can take a ferry, where you can take a\n\ntram, where you can take the metro, where\nyou can be in a cable car or you can take\n\na steep peak tram going up.\n\nIt is just options galore and everything is\nreally efficient.\n\nEverything is cheap and affordable.\n\nAnd that is what is awesome about Hong Kong\nis it is so easy to get around and there is\n\nso many different options you can choose from.\n\nMy suggestion would be to try them all.\n\nEspecially the tram and the star ferry.\n\nAnother thing we loved about Hong Kong is\nthe views.\n\nLike I think this is a city that has such\nan iconic skyline.\n\nYeah.\n\nEspecially at night when the lights come on.\n\nIt is really amazing.\n\nYeah, it is cool and if you keep revisiting\nthe city it is always changing.\n\nThere is always a new building.\n\nSkyscrapers.\n\nYep.\n\nYeah, it is amazing by day and also by night.\n\nSo and from different vantage points.\n\nIt is really cool from Victoria Peak and it\nis great on Kowloon where you can see like\n\nthe laser and a Symphony of Lights show.\n\nLike there is just so many different cool\nvantage points where you can see the skyline\n\nand like we mentioned it is totally iconic.\n\nSo number five, Hong Kong is a dynamic city\nand there are not too many comparisons.\n\nLike it is just an assault on the senses.\n\nExactly.\n\nAnd there is just so many people, there is\nso much going on in terms of transportation.\n\nIt is just a very exciting city.\n\nYou can feel the pulse of the city almost\nanywhere all the time.\n\nAnytime of day.\n\nBut you know what?\n\nThat can be a good and a bad thing.\n\nSo now this is going to be our transition\ninto things we didn't necessarily love about\n\nHong Kong.\n\nAnd there were a few.\n\nSo I would say number one for me is the crowds.\n\nThere are certain areas in the city or certain\ntimes of day where it can feel quite claustrophobic.\n\nYep.\n\nAnd we've also been in Hong Kong before during\nholidays and festivals.\n\nOoh.\n\nCelebrations.\n\nYeah we were in Mong Kong and like there was\ntimes where we would look out our apartment\n\nwindow and we're not going to even bother\ngoing out.\n\nYeah.\n\nIt just looked like ants scurrying across\nthe street.\n\nYeah at night.\n\nAnd as an example I remember a few years ago\nwe decided we wanted to go to the movies on\n\na Friday or a Saturday night.\n\nIt was probably like six or seven PM so we\nthought oh we'll just walk over to the movie\n\ntheatre and buy a ticket.\n\nAnd we got there and everything was sold out.\n\nFor the whole day.\n\nFor the whole night.\n\nNothing.\n\nIt is a place where there are so many people\nthat sometimes you need to actually like make\n\nreservations and bookings in advance if there\nis something you really want to do.\n\nYeah, exactly so it is a bit of a double edged\nsword.\n\nYou can get swept up by the excitement of\nthe city but is also can be overwhelming especially\n\nwhen you're feeling a little rundown or a\nlittle tired.\n\nMaybe a little sick.\n\nAll the crowds can be really overwhelming.\n\nOkay so the next thing is uh I'll just perfectly\nblunt it is some of the worst value accommodations\n\nyou'll find in Asia.\n\nFor what you spend like you're just getting\nvery cramped type of quarters and unless you're\n\nwilling to splurge and Hong Kong might be\nthe city that if you've been if you have the\n\nresources to splurge it might be worth it.\n\nYeah.\n\nBecause we don't.\n\nYou really pay for what you get and at our\nprice range that we paid.\n\nIt is quite a bit higher than what we paid\nin a lot of other cities in Asia.\n\nWe had paper thin walls, we could touch our\nwalls.\n\nBabies crying at night.\n\nCouples fighting.\n\nWe didn't have one good sleep to be honest\nbecause there was babies crying at night and\n\nthen there was construction during the day.\n\nSo that was a it weared on us over time.\n\nThe accommodations.\n\nAnd the last thing is that uh nightlife and\nfine dining can get a little bit pricey.\n\nAnd you would expect that in a big developed\ncity like Hong Kong.\n\nSo I just like if you're going out for drinks\nit is going to be pricey.\n\nIt is a lot cheaper to get your drinks from\na convenience store and have them at home.\n\nYeah but I would still experience the nightlife.\n\nAt least once.\n\nI think it is a city that you have to experience\nat least once in your life.\n\nIt is truly impressive.\n\nIt is amazing and it is just so iconic.\n\nSo I would say go to Hong Kong but maybe save\nup your cash so you can actually have fun,\n\nstay in the types of hotels you want to and\nmaybe splurge on a few experiences and really\n\nenjoy it.\n\nAnd if you're someone that doesn't have enough\nmoney for like a more expensive accommodations\n\nthan just plan to be out most of the day.\n\nYou don't want to spend a lot of time in your\nroom.\n\nIf it is that small.\n\nYeah.\n\nAnyways we recommend going to Hong Kong.\n\nWe loved it.\n\nWe've been there many times and we will probably\nbe back in the future.\n\nSo those are our tips for Hong Kong.\n\nWe hope you found some of this information\nhelpful.\n\nIf there is anything else you want to know\nabout this city maybe leave us a question\n\nin the comments below and we'll try to answer\nthat.\n\nExactly.\n\nIf not if you're a local feel free to answer\nthose in the comments.\n\nBecause yeah we are just visitors and the\nlocal perspective is always better.\n\nSo yeah signing off and do visit Hong Kong\nif you get the chance.\n\nSee you later.\n\nCiao.", "srt": "1\n00:00:01,090 --> 00:00:05,400\nToday we’re taking you on a tour of one\nof Asia’s most dynamic cities: Hong Kong\n\n2\n00:00:05,400 --> 00:00:06,400\n(香港)!\n\n3\n00:00:06,400 --> 00:00:10,930\nYes, this is a city of modern skyscrapers\nand futuristic architecture, but if you scratch\n\n4\n00:00:10,930 --> 00:00:15,330\nbeneath the surface and spend a little time\nhere, you’ll discover pockets of tranquility\n\n5\n00:00:15,330 --> 00:00:19,940\nin the form of incense-filled temples and\nbonsai gardens, a delicious foodie scene that\n\n6\n00:00:19,940 --> 00:00:25,250\nfeatures budget friendly Michelin-stared restaurants,\nmountainous islands that are an easy day trip\n\n7\n00:00:25,250 --> 00:00:31,019\naway, antique markets full of treasure, and\na dazzling skyline you won’t soon forget.\n\n8\n00:00:31,019 --> 00:00:36,200\nWithout further ado, let us show you 25 things\nto do in Hong Kong:\n\n9\n00:00:36,200 --> 00:00:42,600\nLet’s kick things off at the Peak Tram,\nwhere the steep 7 minute ride to Victoria\n\n10\n00:00:42,600 --> 00:00:51,360\nPeak (山頂纜車) gives you some of the\nbest views of the city.\n\n11\n00:00:51,360 --> 00:00:54,970\nSo we just finished riding the tram to Victoria\nPeak (太平山 - 扯旗山) and now we're\n\n12\n00:00:54,970 --> 00:00:56,640\nenjoying the free views.\n\n13\n00:00:56,640 --> 00:01:01,489\nWe could be paying more and going up to the\nsky terrace but we refused because the free\n\n14\n00:01:01,489 --> 00:01:03,300\nviews are good enough.\n\n15\n00:01:03,300 --> 00:01:07,759\nYeah, and if you're willing to walk out a\nlittle bit from the complex you'll find that\n\n16\n00:01:07,759 --> 00:01:09,840\nyou know the crowds slowly dissipate.\n\n17\n00:01:09,840 --> 00:01:13,579\nAnd hey we're just by ourselves right now.\n\n18\n00:01:13,579 --> 00:01:17,920\nAt 552 meters, the Peak (太平山 - 扯旗山)\nis the highest mountain on Hong Kong Island\n\n19\n00:01:17,920 --> 00:01:22,560\n(香港島) and its location offers vast views\nof towering skyscrapers, Victoria Harbour\n\n20\n00:01:22,560 --> 00:01:25,100\nand Kowloon (九龍) off in the distance.\n\n21\n00:01:25,100 --> 00:01:29,959\nFor more postcard worthy views of Hong Kong\n(香港), we also visited Victoria Harbour\n\n22\n00:01:29,959 --> 00:01:34,110\n(維多利亞港) at sunset and then watched\nas the skies turned from amber to fiery orange.\n\n23\n00:01:34,110 --> 00:01:39,679\nAnother event you should definitely make time\nfor is the Symphony of Lights (幻彩詠香江),\n\n24\n00:01:39,679 --> 00:01:43,759\nwhich is a daily music and light show that\nencompasses both sides of the harbour.\n\n25\n00:01:43,759 --> 00:01:48,639\nSkyscrapers dazzle with blinking lights and\nlazer beams, while everyone oooh’s and aaah’s\n\n26\n00:01:48,639 --> 00:01:49,639\nfrom the waterfront.\n\n27\n00:01:49,639 --> 00:01:52,959\nYou can watch the show from either Kowloon\n(九龍) or Hong Kong Island (香港島),\n\n28\n00:01:52,959 --> 00:02:00,999\nbut I personally prefer being on Kowloon since\nHong Kong island has the iconic skyline.\n\n29\n00:02:00,999 --> 00:02:07,369\nWe are currently in the Nan Lian Garden (南蓮園池)\nwhich is right across from the Chi Lin Nunnery\n\n30\n00:02:07,369 --> 00:02:08,369\n(志蓮淨苑).\n\n31\n00:02:08,369 --> 00:02:12,549\nAnd again like most parks here in Hong Kong\nit is super peaceful.\n\n32\n00:02:12,549 --> 00:02:14,640\nThey have soft music playing.\n\n33\n00:02:14,640 --> 00:02:16,349\nYou can hear the birds chirping.\n\n34\n00:02:16,349 --> 00:02:18,069\nThere is beautiful flowers.\n\n35\n00:02:18,069 --> 00:02:23,599\nThere is like a little golden pagoda in the\nmiddle of a lake.\n\n36\n00:02:23,599 --> 00:02:47,270\nSo we're going to show you all of that now.\n\n37\n00:02:47,270 --> 00:02:50,349\nAfter visiting the gardens, we crossed over\nto the Chi Lin Nunnery (志蓮淨苑), which\n\n38\n00:02:50,349 --> 00:02:54,130\nis a Buddhist temple complex that dates back\nto the 1930s.\n\n39\n00:02:54,130 --> 00:02:57,609\nWhat is perhaps most impressive is that the\nstructures were built out of wood but without\n\n40\n00:02:57,609 --> 00:03:02,640\nthe use of a single nail!\n\n41\n00:03:02,640 --> 00:03:05,069\nAlright guys we have three words for you!\n\n42\n00:03:05,069 --> 00:03:06,310\nTim Ho Wan (添好運)!\n\n43\n00:03:06,310 --> 00:03:07,859\nTell us all about it.\n\n44\n00:03:07,859 --> 00:03:08,859\nWhat is this place?\n\n45\n00:03:08,859 --> 00:03:12,519\nThis is basically one of the best places to\ntry dim sum in all of Hong Kong.\n\n46\n00:03:12,519 --> 00:03:13,519\nYes.\n\n47\n00:03:13,519 --> 00:03:15,530\nIt is a Michelin starred restaurant yet it\nis affordable.\n\n48\n00:03:15,530 --> 00:03:18,920\nSo we're going to go in, we're going to order\na lot of food and we're just going to scarf\n\n49\n00:03:18,920 --> 00:03:20,379\ndown some dim sum (x點心 - 点心xx).\n\n50\n00:03:20,379 --> 00:03:21,379\nOkay.\n\n51\n00:03:21,379 --> 00:03:22,379\nOh the joy.\n\n52\n00:03:22,379 --> 00:03:23,379\nReady.\n\n53\n00:03:23,379 --> 00:03:24,379\nYeah.\n\n54\n00:03:24,379 --> 00:03:26,469\nAlright guys so we just finished placing our\norder.\n\n55\n00:03:26,469 --> 00:03:28,129\nAnd this is what the menu looks like.\n\n56\n00:03:28,129 --> 00:03:32,040\nYou basically grab a pencil and you tick off\nthe different dishes you're interested in.\n\n57\n00:03:32,040 --> 00:03:33,610\nThe first one has already arrived.\n\n58\n00:03:33,610 --> 00:03:34,610\nOh wow.\n\n59\n00:03:34,610 --> 00:03:37,120\nSo we got a little bit greedy because it is\nlike three in the afternoon.\n\n60\n00:03:37,120 --> 00:03:40,700\nWe haven't had lunch yet so we ordered seven\ndifferent dishes and we're going to be showing\n\n61\n00:03:40,700 --> 00:03:43,680\nyou those once they arrive.\n\n62\n00:03:43,680 --> 00:03:48,019\nFirst one is here and this one is the sticky\nrice wrapped in a lotus leaf.\n\n63\n00:03:48,019 --> 00:03:50,290\nThis is one of our favorite ones.\n\n64\n00:03:50,290 --> 00:03:52,639\nI love this one.\n\n65\n00:03:52,639 --> 00:03:54,799\nSo let's not waste any time.\n\n66\n00:03:54,799 --> 00:03:57,150\nLet's just start unfolding this masterpiece.\n\n67\n00:03:57,150 --> 00:03:58,150\nWow.\n\n68\n00:03:58,150 --> 00:03:59,150\nLots of steam rising.\n\n69\n00:03:59,150 --> 00:04:00,150\nOoh!\n\n70\n00:04:00,150 --> 00:04:01,150\nLook at that.\n\n71\n00:04:01,150 --> 00:04:02,650\nIt is a huge leaf.\n\n72\n00:04:02,650 --> 00:04:04,609\nIt is a huge one.\n\n73\n00:04:04,609 --> 00:04:11,930\nAnd there you've got the sticky rice with\nchicken I believe and a nice mushroom.\n\n74\n00:04:11,930 --> 00:04:13,310\nSo we're going to be sharing this.\n\n75\n00:04:13,310 --> 00:04:14,310\nMmmm.\n\n76\n00:04:14,310 --> 00:04:15,310\nWow.\n\n77\n00:04:15,310 --> 00:04:16,310\nSo good.\n\n78\n00:04:16,310 --> 00:04:18,819\nWell what do you think?\n\n79\n00:04:18,819 --> 00:04:20,650\nI love it.\n\n80\n00:04:20,650 --> 00:04:22,490\nHe loves it.\n\n81\n00:04:22,490 --> 00:04:25,400\nAnd there is more food.\n\n82\n00:04:25,400 --> 00:04:27,349\nOh my gosh.\n\n83\n00:04:27,349 --> 00:04:32,740\nSo I'm just going to use my hand because it\nis a little bit easier for me.\n\n84\n00:04:32,740 --> 00:04:35,460\nBut man these are nice and plump.\n\n85\n00:04:35,460 --> 00:04:36,460\nYeah.\n\n86\n00:04:36,460 --> 00:04:38,190\nEverything here is plump and stuffed.\n\n87\n00:04:38,190 --> 00:04:40,110\nThey do not skimp out here.\n\n88\n00:04:40,110 --> 00:04:41,110\nMmm.\n\n89\n00:04:41,110 --> 00:04:42,110\nMmmm.\n\n90\n00:04:42,110 --> 00:04:43,110\nWhat do you think?\n\n91\n00:04:43,110 --> 00:04:44,180\nThere you have it.\n\n92\n00:04:44,180 --> 00:04:46,220\nThere is the barbecued bun.\n\n93\n00:04:46,220 --> 00:04:47,840\nThis is so fluffy.\n\n94\n00:04:47,840 --> 00:04:49,070\nOh my gosh.\n\n95\n00:04:49,070 --> 00:04:50,070\nI know.\n\n96\n00:04:50,070 --> 00:04:52,580\nIt is a lot fluffier than I remember.\n\n97\n00:04:52,580 --> 00:04:53,580\nWow.\n\n98\n00:04:53,580 --> 00:04:54,580\nWhat about the taste?\n\n99\n00:04:54,580 --> 00:04:56,229\nDo you like it?\n\n100\n00:04:56,229 --> 00:04:57,389\nMmmm.\n\n101\n00:04:57,389 --> 00:05:00,840\nIt is really nice because it is like savory\ninside but then really sweet on the exterior\n\n102\n00:05:00,840 --> 00:05:02,610\nso you get both flavors.\n\n103\n00:05:02,610 --> 00:05:05,770\nIt is that contrast that makes it so good.\n\n104\n00:05:05,770 --> 00:05:06,770\nMmmm.\n\n105\n00:05:06,770 --> 00:05:09,210\nSo the next on the menu is one of our absolute\nfavorites.\n\n106\n00:05:09,210 --> 00:05:15,569\nI believe it is called Har Gao and that is\nbasically the almost like shrimp dumplings.\n\n107\n00:05:15,569 --> 00:05:16,680\nYeah, they are.\n\n108\n00:05:16,680 --> 00:05:17,819\nShrimp in a little wrapper and they are just\nso good.\n\n109\n00:05:17,819 --> 00:05:18,879\nOh my gosh this is a slippery one.\n\n110\n00:05:18,879 --> 00:05:19,879\nHaha.\n\n111\n00:05:19,879 --> 00:05:20,879\nDon't burn yourself.\n\n112\n00:05:20,879 --> 00:05:25,900\nI have a feeling it is going to be really\nhot.\n\n113\n00:05:25,900 --> 00:05:29,139\nThose are like freshly steamed.\n\n114\n00:05:29,139 --> 00:05:30,870\nOh man.\n\n115\n00:05:30,870 --> 00:05:35,210\nHis eyes are bulging out.\n\n116\n00:05:35,210 --> 00:05:37,660\nThat was a big bite.\n\n117\n00:05:37,660 --> 00:05:38,660\nHahaha.\n\n118\n00:05:38,660 --> 00:05:46,280\nSo yeah it is just filled with like so much\nshrimp and you just bite into it and it is\n\n119\n00:05:46,280 --> 00:05:54,930\njuicy and it is just so flavorful and tasty.\n\n120\n00:05:54,930 --> 00:05:56,890\nIt is so plump.\n\n121\n00:05:56,890 --> 00:05:57,890\nIt is.\n\n122\n00:05:57,890 --> 00:05:58,890\nSeriously.\n\n123\n00:05:58,890 --> 00:05:59,890\nThat is the best way to describe them.\n\n124\n00:05:59,890 --> 00:06:00,890\nJust such plump pieces of shrimp.\n\n125\n00:06:00,890 --> 00:06:01,890\nI think it goes without saying that Tim Ho\nWan (添好運) is one of our favourite places\n\n126\n00:06:01,890 --> 00:06:03,310\nfor dim sum (點心 - 点心), and it’s\nworth seeking out if you’re ever in Hong\n\n127\n00:06:03,310 --> 00:06:05,800\nKong (香港)!\n\n128\n00:06:05,800 --> 00:06:11,530\nSo next up we're going to watch the Noon Day\nGun (午炮).\n\n129\n00:06:11,530 --> 00:06:15,670\nAnd I have to admit the first time I heard\nabout this attraction I had no idea what it\n\n130\n00:06:15,670 --> 00:06:16,670\nwas.\n\n131\n00:06:16,670 --> 00:06:20,770\nSam actually mentioned it to me last time\nwe were in Hong Kong like three years ago.\n\n132\n00:06:20,770 --> 00:06:22,530\nAnd I just thought Noon Day Gun (午炮) was\na name.\n\n133\n00:06:22,530 --> 00:06:24,940\nTo me it sounded like Chinese.\n\n134\n00:06:24,940 --> 00:06:30,090\nBut apparently it is a gun that they fire\nduring the day at noon so we're just waiting\n\n135\n00:06:30,090 --> 00:06:31,759\nfor that to happen right now.\n\n136\n00:06:31,759 --> 00:06:34,080\nGetting here is a little tricky.\n\n137\n00:06:34,080 --> 00:06:35,940\nI wish I could give you instructions.\n\n138\n00:06:35,940 --> 00:06:42,139\nUm, basically you can probably see the Excelsior\nHotel behind me.\n\n139\n00:06:42,139 --> 00:06:43,780\nThe Excelsior.\n\n140\n00:06:43,780 --> 00:06:50,330\nUm, you need to go down some tiny side alley\nand then cross through a tunnel.\n\n141\n00:06:50,330 --> 00:06:53,039\nUm but yeah it is a little bit tricky to find\nit.\n\n142\n00:06:53,039 --> 00:06:56,520\nWe went into like three buildings before we\nfound the right place so you may have to ask\n\n143\n00:06:56,520 --> 00:06:57,909\naround to find it.\n\n144\n00:06:57,909 --> 00:06:59,310\nUm but yeah we're here.\n\n145\n00:06:59,310 --> 00:07:23,479\nWe're going to watch this gun be fired.\n\n146\n00:07:23,479 --> 00:07:34,750\nWoah!\n\n147\n00:07:34,750 --> 00:07:39,330\nWell Sam after all of these years you finally\ngot to see the Noon Day Gun again.\n\n148\n00:07:39,330 --> 00:07:40,330\nHow was it?\n\n149\n00:07:40,330 --> 00:07:43,720\nYeah, it must have been like six or seven\nyears ago that I got to experience this.\n\n150\n00:07:43,720 --> 00:07:47,939\nWell my biggest tip for this is when you come\nhere make sure you plug your ears just before\n\n151\n00:07:47,939 --> 00:07:48,939\nthe shot.\n\n152\n00:07:48,939 --> 00:07:49,939\nYes!\n\n153\n00:07:49,939 --> 00:07:50,939\nIt is some kind of loud.\n\n154\n00:07:50,939 --> 00:07:52,389\nAnd it almost makes you like shake.\n\n155\n00:07:52,389 --> 00:07:53,560\nThat is how loud it is.\n\n156\n00:07:53,560 --> 00:07:54,560\nIt is really powerful.\n\n157\n00:07:54,560 --> 00:07:55,560\nYeah.\n\n158\n00:07:55,560 --> 00:07:56,560\nIt is scary.\n\n159\n00:07:56,560 --> 00:07:57,560\nIt is a powerful blast.\n\n160\n00:07:57,560 --> 00:07:58,560\nAnd it is a very short ceremony.\n\n161\n00:07:58,560 --> 00:08:01,330\nLike he just rings the bell, fires the gun\nand off he goes.\n\n162\n00:08:01,330 --> 00:08:04,139\nAnd then you can come in and check this place\nout.\n\n163\n00:08:04,139 --> 00:08:05,139\nFor thirty minutes.\n\n164\n00:08:05,139 --> 00:08:08,300\nYou can go and take some pictures of the gun\nand just walk around.\n\n165\n00:08:08,300 --> 00:08:10,460\nIt is pretty cool.\n\n166\n00:08:10,460 --> 00:08:13,990\nAnother fun thing to do in Hong Kong is to\nride the double decker trams (香港電車).\n\n167\n00:08:13,990 --> 00:08:18,409\nThis was one of the earliest forms of transportation\nin the city, and riding them through the modern\n\n168\n00:08:18,409 --> 00:08:21,139\nfinancial district feels a bit nostalgic.\n\n169\n00:08:21,139 --> 00:08:25,370\nIf you’re really looking for something memorable,\nyou can actually hire a party tramway and\n\n170\n00:08:25,370 --> 00:08:30,060\ncelebrate with music, drink, and stellar views\nas you cruise through the city.\n\n171\n00:08:30,060 --> 00:08:37,540\nWe are currently making our way down Upper\nLascar Row and this is the place to buy souvenirs.\n\n172\n00:08:37,540 --> 00:08:41,390\nThere is also some construction happening\nso it is bit loud.\n\n173\n00:08:41,390 --> 00:08:47,580\nBut basically the street is lined with shops\nthat sell really high end antiques and then\n\n174\n00:08:47,580 --> 00:08:52,460\non the street you have like these little tables\nwhere you have old trinkets and just things\n\n175\n00:08:52,460 --> 00:08:56,460\nthat would make really cool souvenirs but\nalso have a history behind them.\n\n176\n00:08:56,460 --> 00:08:58,400\nSo it is worth checking out for sure.\n\n177\n00:08:58,400 --> 00:09:03,080\nI haven't picked up anything but I do see\nthings that interest me.\n\n178\n00:09:03,080 --> 00:09:14,980\nIt is just I don't have a home and I don't\nhave room in my suitcase.\n\n179\n00:09:14,980 --> 00:09:24,110\nIf antiques aren’t really your thing and\nyou’re looking for something a bit more\n\n180\n00:09:24,110 --> 00:09:32,150\nmodern, Causeway Bay (銅鑼灣) is full of\nmalls, department stores, and fashion boutiques.\n\n181\n00:09:32,150 --> 00:09:38,530\nSo today we are going in search of free views\nof Hong Kong . Always like free stuff.\n\n182\n00:09:38,530 --> 00:09:41,790\nSo we're here at Central Plaza (中環廣場)\nand apparently on the forty sixth floor there\n\n183\n00:09:41,790 --> 00:09:42,790\nis a skydeck.\n\n184\n00:09:42,790 --> 00:09:44,010\nSo we're going to be checking this out for\nthe first time.\n\n185\n00:09:44,010 --> 00:09:51,410\nWe've never done this in Hong Kong before.\n\n186\n00:09:51,410 --> 00:09:52,970\nLet's do it.\n\n187\n00:09:52,970 --> 00:09:54,220\nSo look at this.\n\n188\n00:09:54,220 --> 00:09:59,890\nWe get three hundred and sixty degree views\nof Hong Kong from this building and no one\n\n189\n00:09:59,890 --> 00:10:01,960\nis here.\n\n190\n00:10:01,960 --> 00:10:03,960\nAnd it is free.\n\n191\n00:10:03,960 --> 00:10:08,710\nMore people should know about this place.\n\n192\n00:10:08,710 --> 00:10:09,710\nSeriously guys.\n\n193\n00:10:09,710 --> 00:10:13,730\nFree views of Hong Kong all to yourself.\n\n194\n00:10:13,730 --> 00:10:20,870\nSo this is a bit of a quirky attraction to\nbe listing, but not every city offers the\n\n195\n00:10:20,870 --> 00:10:25,380\nopportunity to ride a series of escalators\ninstead of walking up hills.\n\n196\n00:10:25,380 --> 00:10:29,000\nThe Central–Mid-Levels escalator (中環至半山自動扶梯)\nis the longest covered escalator system in\n\n197\n00:10:29,000 --> 00:10:32,250\nthe world, so it’s worth experiencing at\nleast once.\n\n198\n00:10:32,250 --> 00:10:38,550\nJust know that there is no escalator going\ndown, so you’ll have to take the stairs.\n\n199\n00:10:38,550 --> 00:10:43,000\nMan Mo Temple (文武廟) dates back to 1847\nand it is dedicated to the God of Literature\n\n200\n00:10:43,000 --> 00:10:44,190\nand the God of War.\n\n201\n00:10:44,190 --> 00:10:48,310\nFor a little trivia, this temple was once\npopular with students looking to succeed in\n\n202\n00:10:48,310 --> 00:10:51,040\nthe civil examinations of Imperial China.\n\n203\n00:10:51,040 --> 00:10:56,680\nWe are currently inside the Man Mo Temple\n(文武廟) and it is thick with incense in\n\n204\n00:10:56,680 --> 00:10:57,680\nthe air.\n\n205\n00:10:57,680 --> 00:10:59,850\nI don't know if you can actually see it.\n\n206\n00:10:59,850 --> 00:11:09,250\nBut is almost burns your eyes a little bit\nyet it looks magical at the same time.\n\n207\n00:11:09,250 --> 00:11:19,360\nSo it is a weekend in Hong Kong.\n\n208\n00:11:19,360 --> 00:11:20,360\nTell us what are we up to?\n\n209\n00:11:20,360 --> 00:11:22,040\nYeah, it is time for some nightlife in Hong\nKong.\n\n210\n00:11:22,040 --> 00:11:26,500\nWe're at Lan Kwai Fong and this is probably\nthe most popular nightlife area in the city.\n\n211\n00:11:26,500 --> 00:11:37,080\nWe're not exactly going to paint the town\nred but I think we'll get a beer or maybe\n\n212\n00:11:37,080 --> 00:11:42,750\na glass of wine.\n\n213\n00:11:42,750 --> 00:11:49,300\nSo I'm the kind of person who would rather\nbe at home in bed reading a book on a Sunday\n\n214\n00:11:49,300 --> 00:11:53,170\nnight but apparently that is considered lame.\n\n215\n00:11:53,170 --> 00:11:56,480\nSo somebody insisted we check out the nightlife.\n\n216\n00:11:56,480 --> 00:11:57,930\nThat is all kinds of nerdy.\n\n217\n00:11:57,930 --> 00:12:00,120\nAll kinds of nerdy.\n\n218\n00:12:00,120 --> 00:12:02,320\nSo here we are.\n\n219\n00:12:02,320 --> 00:12:06,380\nThe funny thing is it is like seven thirty\nPM right now and we're super early.\n\n220\n00:12:06,380 --> 00:12:07,380\nYeah.\n\n221\n00:12:07,380 --> 00:12:10,570\nIt is going to get hopping around nine or\nten.\n\n222\n00:12:10,570 --> 00:12:12,090\nBy which time we'll be back.\n\n223\n00:12:12,090 --> 00:12:13,400\nWe'll be sleeping by then.\n\n224\n00:12:13,400 --> 00:12:14,450\nBack in the hotel.\n\n225\n00:12:14,450 --> 00:12:15,450\nBut anyways cheers.\n\n226\n00:12:15,450 --> 00:12:16,820\nWhat did you get?\n\n227\n00:12:16,820 --> 00:12:18,630\nAh, I got red wine.\n\n228\n00:12:18,630 --> 00:12:19,630\nAnd I got gin and tonic.\n\n229\n00:12:19,630 --> 00:12:20,630\nSalut.\n\n230\n00:12:20,630 --> 00:12:30,760\nIf you’re looking to get out of the city\nand a little closer to nature, you can ride\n\n231\n00:12:30,760 --> 00:12:33,150\nthe aerial tramway (昂坪360) to Lantau Island.\n\n232\n00:12:33,150 --> 00:12:37,280\nOnce you’re there you can visit the Po Lin\nMonastery (寶蓮禪寺), and also visit the\n\n233\n00:12:37,280 --> 00:12:42,680\nTian Tan Buddha (天壇大佛), better known\nas the Big Buddha.\n\n234\n00:12:42,680 --> 00:12:46,300\nSo one thing to keep in mind is that if you\nvisit the Buddha in the morning it is backlit.\n\n235\n00:12:46,300 --> 00:12:52,130\nSo if you're a photographer and you want to\nbe able to take some good shots from the front\n\n236\n00:12:52,130 --> 00:12:54,260\nyou may have better luck in the afternoon.\n\n237\n00:12:54,260 --> 00:12:56,900\nOtherwise this is what you'll get.\n\n238\n00:12:56,900 --> 00:12:58,950\nTime for a little update.\n\n239\n00:12:58,950 --> 00:13:01,180\nYeah, so we've had a busy day exploring Hong\nKong.\n\n240\n00:13:01,180 --> 00:13:05,180\nNow it is time to go back to our apartment\nand this is our favorite way of getting around\n\n241\n00:13:05,180 --> 00:13:06,180\nthe city.\n\n242\n00:13:06,180 --> 00:13:07,180\nIs taking the Star Ferry (天星小輪).\n\n243\n00:13:07,180 --> 00:13:08,180\nStar Ferry (天星小輪).\n\n244\n00:13:08,180 --> 00:13:10,340\nIn my opinion it is like iconic transportation\nin Hong Kong.\n\n245\n00:13:10,340 --> 00:13:11,340\nYou've got to do it.\n\n246\n00:13:11,340 --> 00:13:12,650\nIt is cheap it is fun.\n\n247\n00:13:12,650 --> 00:13:15,440\nYou can cross Kowloon to Hong Kong Island\nor vice versa.\n\n248\n00:13:15,440 --> 00:13:27,450\nAnd it is just something we look forward to\ndoing every time we visit Hong Kong.\n\n249\n00:13:27,450 --> 00:13:34,650\nAnd the views.\n\n250\n00:13:34,650 --> 00:13:40,700\nIf museums are your thing, you can always\npop into the Hong Kong Museum of History (香港歷史博物館)\n\n251\n00:13:40,700 --> 00:13:44,620\nin Tsim Sha Tsui, which looks at Hong Kong’s\nhistory and cultural heritage.\n\n252\n00:13:44,620 --> 00:14:02,100\nThe permanent exhibition is free of charge.\n\n253\n00:14:02,100 --> 00:14:05,600\nSo right now we're visiting Hong Kong Park\n(香港公園) and this is one of the coolest\n\n254\n00:14:05,600 --> 00:14:10,940\nparks in the city because you are surrounded\nby skyscrapers yet you can hear the sounds\n\n255\n00:14:10,940 --> 00:14:11,940\nof nature.\n\n256\n00:14:11,940 --> 00:14:16,630\nThey have streams and waterfalls and you can\nhear the birds chirping and there is palm\n\n257\n00:14:16,630 --> 00:14:22,230\ntrees swaying so it feels very peaceful but\nyou can still see that Hong Kong is a very\n\n258\n00:14:22,230 --> 00:14:28,060\nmodern city and it is not that far away.\n\n259\n00:14:28,060 --> 00:14:35,200\nInside the park they also have this huge walk\nthrough Aviary.\n\n260\n00:14:35,200 --> 00:14:39,870\nUm and yeah they just have birds flying freely.\n\n261\n00:14:39,870 --> 00:14:42,580\nOne just nearly hit someone in the head.\n\n262\n00:14:42,580 --> 00:14:43,580\nAnd it is pretty cool.\n\n263\n00:14:43,580 --> 00:14:50,430\nThey have over six hundred birds in here.\n\n264\n00:14:50,430 --> 00:14:54,120\nAnother cool park you can visit is Kowloon\nPark (九龍公園), which offers a serene\n\n265\n00:14:54,120 --> 00:14:57,040\nescape on the other side of the harbour.\n\n266\n00:14:57,040 --> 00:15:05,100\nFor a bit of a splurge and some sugary treats,\nwe would recommend indulging in afternoon\n\n267\n00:15:05,100 --> 00:15:06,100\ntea.\n\n268\n00:15:06,100 --> 00:15:08,710\nWe went to Lion Rock inside the Royal Plaza\nHotel.\n\n269\n00:15:08,710 --> 00:15:12,140\nAlright so I'm so excited the tea is here.\n\n270\n00:15:12,140 --> 00:15:14,710\nAnd we each get our own pot.\n\n271\n00:15:14,710 --> 00:15:17,740\nAnd seriously there is probably like three\ncups in here.\n\n272\n00:15:17,740 --> 00:15:18,940\nAnd they've already poured one.\n\n273\n00:15:18,940 --> 00:15:20,360\nYours is like the chocolate truffle?\n\n274\n00:15:20,360 --> 00:15:23,120\nIt is the chocolate mint truffle.\n\n275\n00:15:23,120 --> 00:15:24,120\nI don't even know.\n\n276\n00:15:24,120 --> 00:15:25,120\nOh my gosh.\n\n277\n00:15:25,120 --> 00:15:26,120\nThe order.\n\n278\n00:15:26,120 --> 00:15:27,120\nBut it smells amazing.\n\n279\n00:15:27,120 --> 00:15:30,120\nThat seems like a bit of a fancy pants tea.\n\n280\n00:15:30,120 --> 00:15:33,460\nYeah, it smells like melted chocolate with\nmint?\n\n281\n00:15:33,460 --> 00:15:34,460\nDoes it?\n\n282\n00:15:34,460 --> 00:15:40,280\nI can't say I smell the truffle but I'm not\nthat familiar with truffle so.\n\n283\n00:15:40,280 --> 00:15:42,480\nMmmm.\n\n284\n00:15:42,480 --> 00:15:49,060\nThat is nice.\n\n285\n00:15:49,060 --> 00:15:54,880\nThe flavor itself isn't very strong but it\nis more the aroma that you get before you\n\n286\n00:15:54,880 --> 00:15:55,880\ndrink it.\n\n287\n00:15:55,880 --> 00:15:57,910\nAnd like you don't need any sugar or milk\nwith this.\n\n288\n00:15:57,910 --> 00:15:59,190\nIt is just so good.\n\n289\n00:15:59,190 --> 00:16:01,280\nI love the way it smells.\n\n290\n00:16:01,280 --> 00:16:03,020\nIt smells like the holidays.\n\n291\n00:16:03,020 --> 00:16:05,150\nWe are both so giddy right now.\n\n292\n00:16:05,150 --> 00:16:06,340\nThe tower of heavenly delights has arrived.\n\n293\n00:16:06,340 --> 00:16:07,340\nLow and behold.\n\n294\n00:16:07,340 --> 00:16:11,350\nSo let's see what can we choose.\n\n295\n00:16:11,350 --> 00:16:13,810\nSo we're going to start from the top and work\nour way down.\n\n296\n00:16:13,810 --> 00:16:20,840\nSo we have some scones, some chips with crab\nmeat I think.\n\n297\n00:16:20,840 --> 00:16:28,110\nThis looks like a mini quiche and then we\nhave mini burgers.\n\n298\n00:16:28,110 --> 00:16:29,110\nMini sliders.\n\n299\n00:16:29,110 --> 00:16:30,110\nWhat is on the second level?\n\n300\n00:16:30,110 --> 00:16:31,110\nWell, we'll get to that later.\n\n301\n00:16:31,110 --> 00:16:32,110\nBut first let's eat from the top alright.\n\n302\n00:16:32,110 --> 00:16:34,350\nAnd I have a major sweet tooth so I'm starting\nwith the scone.\n\n303\n00:16:34,350 --> 00:16:36,370\nI'm just going for it.\n\n304\n00:16:36,370 --> 00:16:37,980\nWhy waste any time.\n\n305\n00:16:37,980 --> 00:16:38,980\nSo there we have it.\n\n306\n00:16:38,980 --> 00:16:39,980\nThere is the little scone.\n\n307\n00:16:39,980 --> 00:16:47,590\nGoing to cut it in half and I've got some\njam here.\n\n308\n00:16:47,590 --> 00:16:51,080\nAnd I'm really hoping this is clotted cream\nand not butter.\n\n309\n00:16:51,080 --> 00:16:52,390\nBut it might be butter.\n\n310\n00:16:52,390 --> 00:16:54,070\nI think it may be butter.\n\n311\n00:16:54,070 --> 00:16:56,030\nWould that be the saddest thing ever?\n\n312\n00:16:56,030 --> 00:16:57,030\nWith butter.\n\n313\n00:16:57,030 --> 00:17:00,570\nIt is a little sad but I will survive.\n\n314\n00:17:00,570 --> 00:17:01,570\nHahaha.\n\n315\n00:17:01,570 --> 00:17:05,560\nIt is not England so that is okay.\n\n316\n00:17:05,560 --> 00:17:07,780\nAnd then some jam.\n\n317\n00:17:07,780 --> 00:17:09,449\nOh yeah baby.\n\n318\n00:17:09,449 --> 00:17:10,699\nThis is what I came for.\n\n319\n00:17:10,699 --> 00:17:15,490\nThe scones that is my favorite part of the\nwhole afternoon tea experience.\n\n320\n00:17:15,490 --> 00:17:18,510\nSo if you don't want your scone Sam I will\ntake it.\n\n321\n00:17:18,510 --> 00:17:20,610\nOh, I'll have my scone.\n\n322\n00:17:20,610 --> 00:17:22,300\nI'll gladly relieve you.\n\n323\n00:17:22,300 --> 00:17:23,930\nNo worry about that.\n\n324\n00:17:23,930 --> 00:17:27,990\nThis is like one bite.\n\n325\n00:17:27,990 --> 00:17:28,990\nMmmm.\n\n326\n00:17:28,990 --> 00:17:30,430\nOh man.\n\n327\n00:17:30,430 --> 00:17:35,309\nThat is how it is done.\n\n328\n00:17:35,309 --> 00:17:38,150\nSo I think I have something that might be\na mushroom tart.\n\n329\n00:17:38,150 --> 00:17:43,419\nIt has a very um flaky exterior and it looks\nlike mushrooms on top.\n\n330\n00:17:43,419 --> 00:17:45,409\nSo there we go.\n\n331\n00:17:45,409 --> 00:17:47,320\nI don't know if I should do it in one bite\nor two.\n\n332\n00:17:47,320 --> 00:17:48,320\nAll in one bite.\n\n333\n00:17:48,320 --> 00:17:49,779\nOh my gosh that is a huge one.\n\n334\n00:17:49,779 --> 00:17:50,779\nOne bite.\n\n335\n00:17:50,779 --> 00:17:52,970\nYou can handle it Sam.\n\n336\n00:17:52,970 --> 00:17:54,011\nOh, keeping things classy.\n\n337\n00:17:54,011 --> 00:17:55,011\nMmmmm.\n\n338\n00:17:55,011 --> 00:18:00,759\nWe'll give you a second to chew it.\n\n339\n00:18:00,759 --> 00:18:03,539\nAnd search for your words.\n\n340\n00:18:03,539 --> 00:18:07,080\nSo food doesn't go flying everywhere.\n\n341\n00:18:07,080 --> 00:18:08,080\nRight.\n\n342\n00:18:08,080 --> 00:18:10,850\nThat would be a civilized way of doing things.\n\n343\n00:18:10,850 --> 00:18:17,679\nSo if you've ever had like a thick mushroom\ncreamy soup before it tastes like that.\n\n344\n00:18:17,679 --> 00:18:21,600\nAnd then it just aww the pastry is so buttery\nand flaky.\n\n345\n00:18:21,600 --> 00:18:25,940\nAnd you just bite into it and it just disintegrates\nin your mouth.\n\n346\n00:18:25,940 --> 00:18:26,940\nOh la lah.\n\n347\n00:18:26,940 --> 00:18:29,710\nAnd you're rolling that mushroom around it\nis just aww that is nice.\n\n348\n00:18:29,710 --> 00:18:30,779\nRolling it around huh?\n\n349\n00:18:30,779 --> 00:18:37,419\nRolling it around on your palette.\n\n350\n00:18:37,419 --> 00:18:39,509\nMmm.\n\n351\n00:18:39,509 --> 00:18:40,769\nAnd you get the idea.\n\n352\n00:18:40,769 --> 00:18:45,379\nIt was an hour of om nom noms!\n\n353\n00:18:45,379 --> 00:18:49,630\nThis evening we're taking part in Sam's favorite\nactivity.\n\n354\n00:18:49,630 --> 00:18:50,630\nShopping!\n\n355\n00:18:50,630 --> 00:18:51,630\nOh yeah.\n\n356\n00:18:51,630 --> 00:18:52,630\nShopping.\n\n357\n00:18:52,630 --> 00:18:56,230\nNo, we're headed over to Temple Street Night\nMarket and we're just going to check it out\n\n358\n00:18:56,230 --> 00:18:59,429\nand see what is happening out there.\n\n359\n00:18:59,429 --> 00:19:02,620\nThe market (庙街 - 廟街) itself stretched\nfor several blocks and offered all kinds of\n\n360\n00:19:02,620 --> 00:19:05,600\nclothes, purses, souvenirs and random knick-knacks.\n\n361\n00:19:05,600 --> 00:19:09,230\nWe also spotted some street karaoke happening\nin the area.\n\n362\n00:19:09,230 --> 00:19:12,730\nLastly, let’s talk about transportation.\n\n363\n00:19:12,730 --> 00:19:16,800\nThe most effective way to get around Hong\nKong is by MTR (港鐵).\n\n364\n00:19:16,800 --> 00:19:20,460\nIf you’re going to be here a few days and\nyou don’t want to pay for individual tickets\n\n365\n00:19:20,460 --> 00:19:24,019\neach time, you can get an Octopus card (八達通)\nand also save on the fare.\n\n366\n00:19:24,019 --> 00:19:28,899\nAs a final piece of advice, try to avoid travelling\nin Hong Kong (香港) during rush hour.\n\n367\n00:19:28,899 --> 00:19:33,230\nYou’ll either feel like a canned sardine\non the subway, or be left behind on the platform\n\n368\n00:19:33,230 --> 00:19:36,009\nlike a beached whale because there’s no\nmore room.\n\n369\n00:19:36,009 --> 00:19:39,289\nAnd that’s a wrap for Hong Kong (香港).\n\n370\n00:19:39,289 --> 00:19:43,009\nWe hope that you enjoyed this travel guide\nand that it gave you a few ideas of things\n\n371\n00:19:43,009 --> 00:19:45,540\nto do and places to visit on your own trip.\n\n372\n00:19:45,540 --> 00:19:49,690\nWe know we only covered a small fraction of\neverything Hong Kong (香港) has to offer,\n\n373\n00:19:49,690 --> 00:19:53,649\nso if you have any other suggestions of things\ntravellers should experience, feel free to\n\n374\n00:19:53,649 --> 00:19:55,309\nshare those in the comments below.\n\n375\n00:19:55,309 --> 00:19:58,450\nWishing you happy travels and until next time!\n\n376\n00:19:58,450 --> 00:20:07,179\nAlright guys, so in today's video we are going\nto be sharing some travel tips for Hong Kong\n\n377\n00:20:07,179 --> 00:20:10,289\nand also letting you know how expensive is\nHong Kong?\n\n378\n00:20:10,289 --> 00:20:12,220\nYeah, how expensive is Hong Kong?\n\n379\n00:20:12,220 --> 00:20:14,309\nI think we all know the answer to that.\n\n380\n00:20:14,309 --> 00:20:19,289\nYeah, it is quite expensive but there is also\nsome really cool aspects about Hong Kong (香港)\n\n381\n00:20:19,289 --> 00:20:21,309\nalmost unlike any other city we've visited.\n\n382\n00:20:21,309 --> 00:20:26,360\nThere is a plethora of free things to do and\nbudget eats.\n\n383\n00:20:26,360 --> 00:20:30,299\nBudget eats and also transportation is really\ncheap.\n\n384\n00:20:30,299 --> 00:20:32,480\nBut we're going to break everything down and\nlet you know the costs for Hong Kong.\n\n385\n00:20:32,480 --> 00:20:38,039\nOkay so first up let's get started with transportation\nfrom the airport in to Kowloon (九龍) or\n\n386\n00:20:38,039 --> 00:20:39,670\nHong Kong Island (香港島).\n\n387\n00:20:39,670 --> 00:20:44,490\nRight and like our last travel tips video\nwe've got our notes on our computer so you'll\n\n388\n00:20:44,490 --> 00:20:46,440\nsee us looking down from time to time.\n\n389\n00:20:46,440 --> 00:20:48,149\nWe just don't want to miss anything.\n\n390\n00:20:48,149 --> 00:20:54,240\nAlright, so the first point we have is arriving\nby Airport Express.\n\n391\n00:20:54,240 --> 00:20:56,429\nAnd that is what we did getting in to Hong\nKong.\n\n392\n00:20:56,429 --> 00:21:00,559\nIt is like this really fast train that takes\nyou right in to the city.\n\n393\n00:21:00,559 --> 00:21:05,220\nYou can get off at Kowloon (九龍) or you\ncan go all the way to Hong Kong Island at\n\n394\n00:21:05,220 --> 00:21:06,730\nCentral station.\n\n395\n00:21:06,730 --> 00:21:10,669\nAnd it super efficient, really fast, very\ncomfortable.\n\n396\n00:21:10,669 --> 00:21:15,360\nUm, in terms of the price so you're looking\nat a $100 Hong Kong dollars all the way to\n\n397\n00:21:15,360 --> 00:21:20,750\nCentral or you're looking at $90 Hong Kong\nDollars to Kowloon station.\n\n398\n00:21:20,750 --> 00:21:23,740\nSo that is about $11 to $12 USD dollars.\n\n399\n00:21:23,740 --> 00:21:27,379\nSomething else important to know is that they\nhave free porters to help you bring on your\n\n400\n00:21:27,379 --> 00:21:28,379\nluggage.\n\n401\n00:21:28,379 --> 00:21:29,379\nFancy.\n\n402\n00:21:29,379 --> 00:21:30,570\nWe didn't take advantage of that service.\n\n403\n00:21:30,570 --> 00:21:33,049\nNo one helped us with our bags.\n\n404\n00:21:33,049 --> 00:21:38,049\nNo but if you do have trouble getting your\nbags on to the train there is someone that\n\n405\n00:21:38,049 --> 00:21:40,389\nis apparently available to help you do that.\n\n406\n00:21:40,389 --> 00:21:41,389\nGood to know.\n\n407\n00:21:41,389 --> 00:21:42,750\nThat is really good to know.\n\n408\n00:21:42,750 --> 00:21:46,679\nUm, an even cheaper option is the buses.\n\n409\n00:21:46,679 --> 00:21:51,059\nAnd there is a bus called the a bus system\ncalled the Cityflyer and this is how we got\n\n410\n00:21:51,059 --> 00:21:52,159\nback to the airport.\n\n411\n00:21:52,159 --> 00:21:55,039\nFrom the city to the airport when we were\nleaving.\n\n412\n00:21:55,039 --> 00:21:59,649\nYeah and prices can range anywhere from 10\nHong Kong Dollars to 48.\n\n413\n00:21:59,649 --> 00:22:04,159\nAh, it is going to be closer to the forty\neight range if you're leaving anywhere from\n\n414\n00:22:04,159 --> 00:22:06,889\nthe centre of Hong Kong (香港) which is\nwhat we did.\n\n415\n00:22:06,889 --> 00:22:09,809\nAnd you're looking at like five to six US\nbucks for that.\n\n416\n00:22:09,809 --> 00:22:12,380\nThis is also quite a comfortable way to get\nto the airport.\n\n417\n00:22:12,380 --> 00:22:14,960\nI remember I think it was air conditioned\ninside.\n\n418\n00:22:14,960 --> 00:22:17,299\nI fell asleep so I don't remember much.\n\n419\n00:22:17,299 --> 00:22:24,410\nYeah, I mean they have a little section for\nyou to put your luggage and yeah uh as long\n\n420\n00:22:24,410 --> 00:22:28,779\nas there is not a lot of traffic then it is\na fairly efficient way to get from the airport\n\n421\n00:22:28,779 --> 00:22:32,059\nto the city or vice versa from the city back\nto the airport.\n\n422\n00:22:32,059 --> 00:22:33,690\nSo we can also recommend doing that.\n\n423\n00:22:33,690 --> 00:22:36,169\nEspecially if you want to save a little bit\nof money.\n\n424\n00:22:36,169 --> 00:22:39,720\nAnd the last option that we have here is taking\na taxi.\n\n425\n00:22:39,720 --> 00:22:40,720\nOh man.\n\n426\n00:22:40,720 --> 00:22:42,350\nAnd that is going to cost you a lot.\n\n427\n00:22:42,350 --> 00:22:46,299\nThat is anywhere from 250 to 350 Hong Kong\ndollars.\n\n428\n00:22:46,299 --> 00:22:51,690\nSo you're looking at around forty maybe fifty\nUS bucks to get you in to the city.\n\n429\n00:22:51,690 --> 00:22:58,210\nAnd I guess the only time we'd recommend taking\nthat is if you were in maybe like a super\n\n430\n00:22:58,210 --> 00:22:59,210\nrush.\n\n431\n00:22:59,210 --> 00:23:00,210\nSomething like that.\n\n432\n00:23:00,210 --> 00:23:03,480\nBut otherwise why wouldn't you take the first\ntwo options.\n\n433\n00:23:03,480 --> 00:23:05,600\nSave some money guys.\n\n434\n00:23:05,600 --> 00:23:09,899\nSo for accommodations you have a few different\noptions but we're going to tell you right\n\n435\n00:23:09,899 --> 00:23:12,429\nnow it is going to be pricey.\n\n436\n00:23:12,429 --> 00:23:16,530\nThis is probably the most expensive city in\nall of Asia for accommodation.\n\n437\n00:23:16,530 --> 00:23:18,840\nAnd you're not going to get a whole lot of\nspace.\n\n438\n00:23:18,840 --> 00:23:24,440\nIf you watched our Hong Kong hotel room tour\nthere is a shot where Sam is like touching\n\n439\n00:23:24,440 --> 00:23:25,440\nthe two walls.\n\n440\n00:23:25,440 --> 00:23:26,440\nIt was tiny.\n\n441\n00:23:26,440 --> 00:23:27,440\nAnd like the beds were tiny as well.\n\n442\n00:23:27,440 --> 00:23:32,150\nYou kind of feel like a giant when you're\nin a typical Hong Kong hotel room.\n\n443\n00:23:32,150 --> 00:23:33,470\nYou do.\n\n444\n00:23:33,470 --> 00:23:38,029\nBut anyways your best bet if you're traveling\non a budget would be a hostel.\n\n445\n00:23:38,029 --> 00:23:40,059\nSo how much would you say that is.\n\n446\n00:23:40,059 --> 00:23:46,470\nSo the dorm rooms can be anywhere from about\n17 to 30 US dollars and the price range reflects\n\n447\n00:23:46,470 --> 00:23:49,539\non where you're staying and also the quality\nof the hostel.\n\n448\n00:23:49,539 --> 00:23:50,539\nYeah.\n\n449\n00:23:50,539 --> 00:23:51,889\nSo that is about as cheap as it gets.\n\n450\n00:23:51,889 --> 00:23:54,571\nAlso you can sometimes get like a really cheap\nflop house.\n\n451\n00:23:54,571 --> 00:23:56,779\nWhat we call a flop house at that price.\n\n452\n00:23:56,779 --> 00:24:01,149\nWhich technically is your own room but it\nis almost like it is so small it is almost\n\n453\n00:24:01,149 --> 00:24:02,149\nlike a closet.\n\n454\n00:24:02,149 --> 00:24:03,149\nYeah.\n\n455\n00:24:03,149 --> 00:24:04,720\nSo you're not going to get a tonne of value\nat that price range.\n\n456\n00:24:04,720 --> 00:24:10,059\nThat is just like the rock bottom price for\naccommodations in Hong Kong (香港).\n\n457\n00:24:10,059 --> 00:24:12,960\nSo the next step up would be kind of like\na budget or mid-range hotel.\n\n458\n00:24:12,960 --> 00:24:14,850\nAnd that is what we did.\n\n459\n00:24:14,850 --> 00:24:15,850\nYeah.\n\n460\n00:24:15,850 --> 00:24:17,730\nFor our visit to Hong Kong (香港).\n\n461\n00:24:17,730 --> 00:24:18,730\nYeah.\n\n462\n00:24:18,730 --> 00:24:20,250\nAnd well you paid.\n\n463\n00:24:20,250 --> 00:24:21,500\nTell us the price.\n\n464\n00:24:21,500 --> 00:24:25,279\nYeah, I think we were paying around sixty\nor seventy US dollars.\n\n465\n00:24:25,279 --> 00:24:28,070\nAnd it was the nicest place we've ever stayed\nin Hong Kong.\n\n466\n00:24:28,070 --> 00:24:30,070\nBut it was super tiny.\n\n467\n00:24:30,070 --> 00:24:31,070\nNice.\n\n468\n00:24:31,070 --> 00:24:34,749\nWhat was really cool about our particular\nroom is that it had a really good shower.\n\n469\n00:24:34,749 --> 00:24:35,749\nYeah.\n\n470\n00:24:35,749 --> 00:24:36,749\nBut everything else was really small.\n\n471\n00:24:36,749 --> 00:24:37,999\nOur bed was super tiny.\n\n472\n00:24:37,999 --> 00:24:41,100\nOur desk was like almost a bit of a joke.\n\n473\n00:24:41,100 --> 00:24:43,639\nLike I could barely sit down on the stool.\n\n474\n00:24:43,639 --> 00:24:50,649\nBut um yeah this is what you're going to pay\nand it is usually about 40 US dollars all\n\n475\n00:24:50,649 --> 00:24:52,029\nthe way up to a 100.\n\n476\n00:24:52,029 --> 00:24:55,100\nSo we were still on the lower range of that\nscale.\n\n477\n00:24:55,100 --> 00:25:01,679\nI think our room was typically around 80 dollars\nbut we found it on special so it had a bit\n\n478\n00:25:01,679 --> 00:25:02,679\nof a discount.\n\n479\n00:25:02,679 --> 00:25:04,799\nBut still you don't get a lot of space for\nthat amount of money.\n\n480\n00:25:04,799 --> 00:25:09,520\nYeah, I don't think you really start getting\nlike typical small hotel space until you're\n\n481\n00:25:09,520 --> 00:25:12,190\nspending at least probably over a 100 US dollars.\n\n482\n00:25:12,190 --> 00:25:13,470\nSo yeah.\n\n483\n00:25:13,470 --> 00:25:15,690\nIt is very expensive.\n\n484\n00:25:15,690 --> 00:25:16,690\nYeah.\n\n485\n00:25:16,690 --> 00:25:22,200\nSo the next option would be to do a luxury\nhotel.\n\n486\n00:25:22,200 --> 00:25:23,490\nA luxury hotel.\n\n487\n00:25:23,490 --> 00:25:27,360\nYeah, how much would that be?\n\n488\n00:25:27,360 --> 00:25:28,539\n100s of dollars.\n\n489\n00:25:28,539 --> 00:25:29,539\nThousands of dollars.\n\n490\n00:25:29,539 --> 00:25:32,809\nWell over two hundred and probably like anywhere\nfrom two hundred to five hundred to six hundred\n\n491\n00:25:32,809 --> 00:25:33,809\nUS dollars.\n\n492\n00:25:33,809 --> 00:25:34,809\nDepending on location.\n\n493\n00:25:34,809 --> 00:25:37,049\nYeah, if you want to live it up you definitely\ncan in Hong Kong (香港).\n\n494\n00:25:37,049 --> 00:25:38,049\nWoo!\n\n495\n00:25:38,049 --> 00:25:42,299\nAnd then the other option would be to do an\nAirBnB or an apartment rental.\n\n496\n00:25:42,299 --> 00:25:48,320\nAnd between the thirty five and eighty dollar\nrange you can usually get a room in someone's\n\n497\n00:25:48,320 --> 00:25:49,320\nhouse.\n\n498\n00:25:49,320 --> 00:25:53,190\nUm, closer to the eighty dollar range sometimes\nyou can get a really small room but it is\n\n499\n00:25:53,190 --> 00:25:55,210\nalmost more like a hotel size.\n\n500\n00:25:55,210 --> 00:25:56,419\nLike a tiny hotel.\n\n501\n00:25:56,419 --> 00:26:02,499\nBut then if you're bump it up to the 80 to\n200 dollar range sometimes you can get a whole\n\n502\n00:26:02,499 --> 00:26:03,720\napartment or a studio.\n\n503\n00:26:03,720 --> 00:26:05,309\nSomething like that.\n\n504\n00:26:05,309 --> 00:26:07,039\nSo that is something to consider.\n\n505\n00:26:07,039 --> 00:26:12,120\nWe didn't do that on our trip but maybe in\nhindsight that might have been a good idea.\n\n506\n00:26:12,120 --> 00:26:17,500\nSo another place that you could consider staying\nin as a traveling on a budget is the infamous\n\n507\n00:26:17,500 --> 00:26:19,039\nChungking Mansions.\n\n508\n00:26:19,039 --> 00:26:20,039\nHahaha.\n\n509\n00:26:20,039 --> 00:26:21,039\nOoh.\n\n510\n00:26:21,039 --> 00:26:22,039\nYeah.\n\n511\n00:26:22,039 --> 00:26:23,860\nUm, that place is scary.\n\n512\n00:26:23,860 --> 00:26:30,889\nThat place is it is kind of this sort of rundown\nbuilding it is near the Tsim Sha Tsui (尖沙咀)\n\n513\n00:26:30,889 --> 00:26:37,220\narea of Kowloon (九龍) and um yeah it is\nalso a good place to get a curry.\n\n514\n00:26:37,220 --> 00:26:39,419\nYou can get some really good Indian food but\nI remember a few years back we were looking\n\n515\n00:26:39,419 --> 00:26:46,409\nat rooms in there and it is like dark and\ndamp and run down and super sketchy characters\n\n516\n00:26:46,409 --> 00:26:47,409\noutside.\n\n517\n00:26:47,409 --> 00:26:48,509\nYeah but that is about as cheap as you're\ngoing to get.\n\n518\n00:26:48,509 --> 00:26:49,509\nYes.\n\n519\n00:26:49,509 --> 00:26:52,309\nIf you're looking for excellent.\n\n520\n00:26:52,309 --> 00:26:56,230\nIf you're looking for ultra hardcore backpacker\nbeeline it to there.\n\n521\n00:26:56,230 --> 00:26:57,230\nYeah.\n\n522\n00:26:57,230 --> 00:26:59,920\nBut some other cool areas also on Kowloon\n(九龍) to consider is Mong Kong.\n\n523\n00:26:59,920 --> 00:27:02,590\nIt is a really cool busy area.\n\n524\n00:27:02,590 --> 00:27:04,340\nYou're nearby a lot of really good night markets.\n\n525\n00:27:04,340 --> 00:27:05,600\nLots of good restaurants.\n\n526\n00:27:05,600 --> 00:27:06,600\nThe Ladies Market.\n\n527\n00:27:06,600 --> 00:27:07,600\nYep.\n\n528\n00:27:07,600 --> 00:27:08,600\nYep.\n\n529\n00:27:08,600 --> 00:27:09,600\nAnd also the Temple Street Night Market is\nnearby too.\n\n530\n00:27:09,600 --> 00:27:12,869\nAnd if you want to go to Hong Kong Island\n(香港島) there was one time it was before\n\n531\n00:27:12,869 --> 00:27:16,830\nI met you where I stayed at a hostel at Cow's\nWay Bay.\n\n532\n00:27:16,830 --> 00:27:17,830\nCow's way?\n\n533\n00:27:17,830 --> 00:27:19,330\nCow's way bay.\n\n534\n00:27:19,330 --> 00:27:20,330\nCauseway Bay.\n\n535\n00:27:20,330 --> 00:27:22,330\nNot Cow's Way Bay.\n\n536\n00:27:22,330 --> 00:27:23,730\nCauseway Bay.\n\n537\n00:27:23,730 --> 00:27:27,009\nSo next up let's talk about transportation\naround the city.\n\n538\n00:27:27,009 --> 00:27:31,529\nAnd Hong Kong is a place where you have like\nso many different types of transportation.\n\n539\n00:27:31,529 --> 00:27:35,830\nYou've got the ferry, you've got the subway,\nyou have double decker buses.\n\n540\n00:27:35,830 --> 00:27:38,149\nSo plenty of options that is for sure.\n\n541\n00:27:38,149 --> 00:27:39,149\nTrams.\n\n542\n00:27:39,149 --> 00:27:40,149\nYou've got it all.\n\n543\n00:27:40,149 --> 00:27:41,149\nYou've got it all.\n\n544\n00:27:41,149 --> 00:27:44,690\nAnd the card that you're going to want to\npickup to travel on all of those options is\n\n545\n00:27:44,690 --> 00:27:45,690\nthe Octopus Card.\n\n546\n00:27:45,690 --> 00:27:50,471\nYou can pick it up right from the airport\nand I think it is called the Octopus card\n\n547\n00:27:50,471 --> 00:27:51,940\nbecause of the what the eight arms.\n\n548\n00:27:51,940 --> 00:27:52,940\n8 arms.\n\n549\n00:27:52,940 --> 00:27:55,919\nAre there 8 modes of transportation in Hong\nKong?\n\n550\n00:27:55,919 --> 00:27:56,919\nI think so.\n\n551\n00:27:56,919 --> 00:27:57,919\nI think that is what it is.\n\n552\n00:27:57,919 --> 00:28:00,179\nI don't think I could list all 8 of them.\n\n553\n00:28:00,179 --> 00:28:01,570\nMe neither.\n\n554\n00:28:01,570 --> 00:28:04,279\nAnyways yeah you can pick it up right at the\nairport.\n\n555\n00:28:04,279 --> 00:28:09,440\nUm, and then it is one of those reloadable\ncards that you can just deposit some money\n\n556\n00:28:09,440 --> 00:28:13,779\non it and it makes transportation so much\nmore efficient because there are certain modes\n\n557\n00:28:13,779 --> 00:28:18,830\nof transportation in Hong Kong where if you're\npaying by cash or coins you need the exact\n\n558\n00:28:18,830 --> 00:28:19,830\nfare.\n\n559\n00:28:19,830 --> 00:28:21,279\nOr you won't get anything back.\n\n560\n00:28:21,279 --> 00:28:22,279\nYeah.\n\n561\n00:28:22,279 --> 00:28:23,279\nNo change.\n\n562\n00:28:23,279 --> 00:28:24,279\nRight.\n\n563\n00:28:24,279 --> 00:28:25,279\nRight.\n\n564\n00:28:25,279 --> 00:28:26,309\nSo if you have the Octopus Card you avoid\nthat.\n\n565\n00:28:26,309 --> 00:28:29,400\nAnd it is also a really versatile card in\nthe sense that you can use it for some museums,\n\n566\n00:28:29,400 --> 00:28:31,600\nyou can use it in certain convenience stores.\n\n567\n00:28:31,600 --> 00:28:34,179\nApparently you can use it in McDonald's.\n\n568\n00:28:34,179 --> 00:28:40,220\nWe didn't try that there but yeah it is one\nof those really highly versatile transportation\n\n569\n00:28:40,220 --> 00:28:41,220\ntravel cards.\n\n570\n00:28:41,220 --> 00:28:42,559\nWell worth getting.\n\n571\n00:28:42,559 --> 00:28:47,279\nSo the transportation we actually ended up\nusing the most especially when we were pressed\n\n572\n00:28:47,279 --> 00:28:49,409\nfor time was the MTR.\n\n573\n00:28:49,409 --> 00:28:52,559\nWhich is Hong Kong's metro subway system.\n\n574\n00:28:52,559 --> 00:28:54,860\nAnd it is an awesome way to get around.\n\n575\n00:28:54,860 --> 00:28:58,419\nIt is cheap, it is efficient, it is clean.\n\n576\n00:28:58,419 --> 00:29:00,679\nIt can be extremely crowded during peak times.\n\n577\n00:29:00,679 --> 00:29:01,679\nOh yes.\n\n578\n00:29:01,679 --> 00:29:02,679\nSo try to avoid rush hour.\n\n579\n00:29:02,679 --> 00:29:05,720\nOtherwise you are like a sardine squeezed\ninto a can.\n\n580\n00:29:05,720 --> 00:29:06,740\nUh huh.\n\n581\n00:29:06,740 --> 00:29:07,740\nLiterally.\n\n582\n00:29:07,740 --> 00:29:10,270\nAnd there was times where it was just so full\nwe couldn't get on.\n\n583\n00:29:10,270 --> 00:29:11,270\nWe couldn't get on.\n\n584\n00:29:11,270 --> 00:29:15,200\nLike the train just left and we were waiting\nfor the next one.\n\n585\n00:29:15,200 --> 00:29:18,690\nSo had to try the next one.\n\n586\n00:29:18,690 --> 00:29:19,690\nYeah.\n\n587\n00:29:19,690 --> 00:29:21,890\nSo that is what the experience like is there.\n\n588\n00:29:21,890 --> 00:29:23,770\nAnd moving on from there.\n\n589\n00:29:23,770 --> 00:29:25,169\nSo we talked a bit about the trams.\n\n590\n00:29:25,169 --> 00:29:30,480\nNow this is probably in terms of like ground\ntransportation this is my favorite way to\n\n591\n00:29:30,480 --> 00:29:31,480\nsee Hong Kong (香港).\n\n592\n00:29:31,480 --> 00:29:33,429\nThe double decker trams.\n\n593\n00:29:33,429 --> 00:29:36,890\nAnd this is on Hong Kong Island and they are\njust so cool.\n\n594\n00:29:36,890 --> 00:29:41,190\nIt is just such an iconic and old fashioned\nof getting around the city.\n\n595\n00:29:41,190 --> 00:29:44,179\nEspecially if you can go up to the second\nlevel.\n\n596\n00:29:44,179 --> 00:29:50,320\nAnd so the thing to note here is that you\nenter through the rear and your fare is paid.\n\n597\n00:29:50,320 --> 00:29:53,450\nYou pay your fare when you're actually exiting\nthe tram.\n\n598\n00:29:53,450 --> 00:29:55,000\nAfter your ride.\n\n599\n00:29:55,000 --> 00:29:56,239\nSo that is kind of cool.\n\n600\n00:29:56,239 --> 00:30:00,190\nUm, so yeah definitely try to go up to the\nsecond level.\n\n601\n00:30:00,190 --> 00:30:02,239\nSometimes it can be a bit crowded on there\nas well.\n\n602\n00:30:02,239 --> 00:30:06,559\nSo if you see one that is really packed maybe\nlet that one go by and hop on the next one.\n\n603\n00:30:06,559 --> 00:30:11,309\nAnd in terms of the price there is a flat\nrate of Hong Kong dollars two dollars and\n\n604\n00:30:11,309 --> 00:30:12,512\nthirty cents which in US dollars is about\nthirty cents.\n\n605\n00:30:12,512 --> 00:30:14,659\nSo it is ridiculously cheap to go on here.\n\n606\n00:30:14,659 --> 00:30:22,309\nUm, this is somewhere where you'd want to\npay with your Octopus Card or have exact change\n\n607\n00:30:22,309 --> 00:30:24,350\nbecause they don't give change back on here.\n\n608\n00:30:24,350 --> 00:30:28,990\nSo another form of transportation you can\nconsider in Hong Kong is the Peak Tram that\n\n609\n00:30:28,990 --> 00:30:31,629\ntakes you up to Victoria Peak where you get\nsome amazing views over the city.\n\n610\n00:30:31,629 --> 00:30:32,629\nYeah.\n\n611\n00:30:32,629 --> 00:30:36,659\nBut that is actually a sightseeing attraction\nso we're going to mention that later.\n\n612\n00:30:36,659 --> 00:30:37,659\nYeah.\n\n613\n00:30:37,659 --> 00:30:40,419\nAnd let's move on to Sam's favorite modes\nof transportation.\n\n614\n00:30:40,419 --> 00:30:42,730\nMy absolute favorite.\n\n615\n00:30:42,730 --> 00:30:43,730\nThe ferry!\n\n616\n00:30:43,730 --> 00:30:51,879\nYes, the Star Ferry going from Hong Kong Island\nto Kowloon crossing Victoria Harbor is just\n\n617\n00:30:51,879 --> 00:30:53,490\nso so cool.\n\n618\n00:30:53,490 --> 00:30:56,739\nApparently, this is been in operation let\nme see here.\n\n619\n00:30:56,739 --> 00:30:57,909\nI had it written down.\n\n620\n00:30:57,909 --> 00:31:01,350\nSo it has been going for over a 120 years.\n\n621\n00:31:01,350 --> 00:31:04,730\nSo it is it is I've mentioned this in our\ncity guide.\n\n622\n00:31:04,730 --> 00:31:05,960\nLike our things to do guide.\n\n623\n00:31:05,960 --> 00:31:09,299\nI think it is the most iconic way of seeing\nHong Kong.\n\n624\n00:31:09,299 --> 00:31:14,139\nI believe it is an eleven minute ride and\nif I look at my notes here it is only like\n\n625\n00:31:14,139 --> 00:31:16,889\nbetween two fifty and three forty Hong Kong\nDollars.\n\n626\n00:31:16,889 --> 00:31:21,379\nSo you're talking like between thirty and\nfifty US cents to get on a ride.\n\n627\n00:31:21,379 --> 00:31:22,799\nSo it is just so cheap.\n\n628\n00:31:22,799 --> 00:31:30,179\nIt is such a fun way to experience the harbour\nand also the skyline in Hong Kong.\n\n629\n00:31:30,179 --> 00:31:35,330\nEspecially cool if you get on the Star Ferry\nduring a Symphony of Lights laser show.\n\n630\n00:31:35,330 --> 00:31:36,889\nOr at sunset.\n\n631\n00:31:36,889 --> 00:31:38,980\nYes, or at sunset.\n\n632\n00:31:38,980 --> 00:31:44,929\nAnd um you know what it can be crowded during\nthe rush hour but I find like during the middle\n\n633\n00:31:44,929 --> 00:31:48,070\nof the day it is usually not very crowded\nat all.\n\n634\n00:31:48,070 --> 00:31:51,669\nBut even if it is crowded it is still something\nwe recommend taking for sure.\n\n635\n00:31:51,669 --> 00:31:54,190\nSo now let's talk about free attractions in\nthe city.\n\n636\n00:31:54,190 --> 00:31:57,399\nThere is quite a bit that you can do for free\naround Hong Kong (香港).\n\n637\n00:31:57,399 --> 00:32:02,760\nSo first up we would recommend checking out\na Symphony of Lights and this is like a music\n\n638\n00:32:02,760 --> 00:32:04,970\nand laser light show on the harbor.\n\n639\n00:32:04,970 --> 00:32:08,529\nAnd it takes place both on Hong Kong Island\n(香港島) and Kowloon.\n\n640\n00:32:08,529 --> 00:32:09,529\nYep.\n\n641\n00:32:09,529 --> 00:32:13,269\nBut I would recommend being on Kowloon looking\nout to Hong Kong Island because they have\n\n642\n00:32:13,269 --> 00:32:14,980\na really cool skyline.\n\n643\n00:32:14,980 --> 00:32:19,750\nAnd it just looks amazing once the lights\ncome and it all starts flickering and flashing.\n\n644\n00:32:19,750 --> 00:32:21,259\nIt is really cool.\n\n645\n00:32:21,259 --> 00:32:26,239\nSo some other really cool free things to do\nin Hong Kong and this is really awesome because\n\n646\n00:32:26,239 --> 00:32:27,239\nthe museums.\n\n647\n00:32:27,239 --> 00:32:29,019\nAt least three museums are free on Wednesday.\n\n648\n00:32:29,019 --> 00:32:30,019\nOh.\n\n649\n00:32:30,019 --> 00:32:34,239\nSo the ones that you can go in to for free\non Wednesday are the Hong Kong Heritage Museum,\n\n650\n00:32:34,239 --> 00:32:36,980\nthe Hong Kong Science Museum and the Hong\nKong Museum of Art.\n\n651\n00:32:36,980 --> 00:32:39,139\nSo keep that in mind if you're going to be\nthere.\n\n652\n00:32:39,139 --> 00:32:44,389\nIf you're going to be in Hong Kong for a whole\nweek maybe plan your museum day on Wednesday.\n\n653\n00:32:44,389 --> 00:32:49,049\nSo for some great free views of Hong Kong\nwe recommend going to Central Plaza.\n\n654\n00:32:49,049 --> 00:32:54,200\nYou can go up to the 46th floor which is called\nthe Sky Lobby and there was hardly anyone\n\n655\n00:32:54,200 --> 00:32:55,649\nthere when we went.\n\n656\n00:32:55,649 --> 00:32:59,279\nLike we were what maybe there was one other\nperson.\n\n657\n00:32:59,279 --> 00:33:00,279\nYeah.\n\n658\n00:33:00,279 --> 00:33:01,279\nSeriously.\n\n659\n00:33:01,279 --> 00:33:04,850\nAnd you get incredible views looking out over\nthe harbor and you can see the other really\n\n660\n00:33:04,850 --> 00:33:10,210\ntall buildings and you get a great view of\nthe skyline.\n\n661\n00:33:10,210 --> 00:33:11,210\nIt is awesome.\n\n662\n00:33:11,210 --> 00:33:12,210\nYou can actually get 360 degree views.\n\n663\n00:33:12,210 --> 00:33:16,489\nYou can walk around in a circle and it is\nall like glass windows from floor to ceiling.\n\n664\n00:33:16,489 --> 00:33:18,049\nAnd you don't have to pay.\n\n665\n00:33:18,049 --> 00:33:19,919\nI can't believe it is not more popular.\n\n666\n00:33:19,919 --> 00:33:21,100\nIt is really worth visiting.\n\n667\n00:33:21,100 --> 00:33:22,470\nYeah, it is really underrated.\n\n668\n00:33:22,470 --> 00:33:25,000\nI would say it is the most underrated thing\nwe did in Hong Kong.\n\n669\n00:33:25,000 --> 00:33:28,090\nThere is hardly anyone there when we visited\nin the morning.\n\n670\n00:33:28,090 --> 00:33:33,059\nAlright, so moving on to something else that\nis free there is a lot of really cool parks\n\n671\n00:33:33,059 --> 00:33:34,639\nyou can visit in Hong Kong for free.\n\n672\n00:33:34,639 --> 00:33:39,840\nTwo of our favorites were Hong Kong Park which\nis a really nice park on Hong Kong Island.\n\n673\n00:33:39,840 --> 00:33:43,529\nThere is an aviary there is just a lot of\nreally nice places to walk around.\n\n674\n00:33:43,529 --> 00:33:45,279\nIt is really lush, really green.\n\n675\n00:33:45,279 --> 00:33:49,860\nIt is kind of like this tiny little oasis\nescape in the middle of the city.\n\n676\n00:33:49,860 --> 00:33:51,869\nIt is kind of in the heart of the city.\n\n677\n00:33:51,869 --> 00:33:55,799\nAnd then the next one we really liked was\nKowloon Park which was on the side of Kowloon\n\n678\n00:33:55,799 --> 00:33:56,799\nwhich is where we were staying basically.\n\n679\n00:33:56,799 --> 00:33:58,210\nThat is another really nice park.\n\n680\n00:33:58,210 --> 00:34:01,720\nIt is very big and very spread out.\n\n681\n00:34:01,720 --> 00:34:04,379\nUm, highly recommend going for a walk there.\n\n682\n00:34:04,379 --> 00:34:07,480\nSo something else you can consider doing in\nHong Kong is hiking.\n\n683\n00:34:07,480 --> 00:34:08,899\nThere are a lot of different hiking trails.\n\n684\n00:34:08,899 --> 00:34:11,150\nOne of the most famous being the Dragon's\nBack.\n\n685\n00:34:11,150 --> 00:34:16,360\nAnother place we really enjoyed visiting that\nwas absolutely free except for getting there\n\n686\n00:34:16,360 --> 00:34:19,210\nwas the Tian Tan Buddha and the Po Lin Monastery.\n\n687\n00:34:19,210 --> 00:34:23,140\nAdmission to those two places is completely\nfree to visitors.\n\n688\n00:34:23,140 --> 00:34:24,230\nYou just have to pay to take the cable car\nthere.\n\n689\n00:34:24,230 --> 00:34:25,230\nRight.\n\n690\n00:34:25,230 --> 00:34:28,560\nOr if you want to go an even cheaper route\nand I did this several years ago, you can\n\n691\n00:34:28,560 --> 00:34:29,770\ntake the bus up there.\n\n692\n00:34:29,770 --> 00:34:33,830\nAnd you don't have to wait in line for that\nunlike the cable car.\n\n693\n00:34:33,830 --> 00:34:37,050\nOkay, the next one that we have here is the\nTemple Street Night Market.\n\n694\n00:34:37,050 --> 00:34:40,530\nSo obviously if you want to eat or shop you're\ngoing to pay some money but if you just want\n\n695\n00:34:40,530 --> 00:34:44,430\nto take it in you can walk through the market\nfor free.\n\n696\n00:34:44,430 --> 00:34:46,480\nUm, the Noon Day Gun.\n\n697\n00:34:46,480 --> 00:34:49,350\nThis was the one attraction that I really\nwanted to do in Hong Kong (香港).\n\n698\n00:34:49,350 --> 00:34:50,350\nI don't know why I liked it so much.\n\n699\n00:34:50,350 --> 00:34:52,080\nIt is a little bit quirky.\n\n700\n00:34:52,080 --> 00:34:54,350\nJust every day at noon they fire this off.\n\n701\n00:34:54,350 --> 00:34:57,390\nIt is basically near Causeway Bay.\n\n702\n00:34:57,390 --> 00:35:00,340\nAnd you have to go underground to get to there.\n\n703\n00:35:00,340 --> 00:35:02,910\nYou have to go through like an underground\nparking place.\n\n704\n00:35:02,910 --> 00:35:06,810\nSo two other places that we really enjoyed\nvisiting were the Chi Lin Nunnery and the\n\n705\n00:35:06,810 --> 00:35:10,430\nNan Lian Gardens and the two are located right\nnext to each other.\n\n706\n00:35:10,430 --> 00:35:16,410\nThey have beautiful gardens with like bonsai\nand waterfalls and lakes and it is just really\n\n707\n00:35:16,410 --> 00:35:17,410\nquiet.\n\n708\n00:35:17,410 --> 00:35:18,410\nReally pleasant.\n\n709\n00:35:18,410 --> 00:35:20,380\nThey play soft music while you're walking\nthrough the gardens.\n\n710\n00:35:20,380 --> 00:35:21,680\nIt is very tranquil.\n\n711\n00:35:21,680 --> 00:35:24,220\nIt is just a lovely place to go for a stroll.\n\n712\n00:35:24,220 --> 00:35:25,220\nYeah.\n\n713\n00:35:25,220 --> 00:35:27,500\nAnd finally so we've done ten things here.\n\n714\n00:35:27,500 --> 00:35:28,500\n10 free things!\n\n715\n00:35:28,500 --> 00:35:32,360\nIt is the Avenue of Stars and unfortunately\nthis is under construction at the moment.\n\n716\n00:35:32,360 --> 00:35:33,360\nThey are renovating.\n\n717\n00:35:33,360 --> 00:35:35,751\nHopefully by the time you visit it will be\nopen again.\n\n718\n00:35:35,751 --> 00:35:39,370\nAnd this is where you can see like the iconic\nBruce Lee statue.\n\n719\n00:35:39,370 --> 00:35:43,070\nYeah and it is basically an area along the\nwaterfront so you also get great views of\n\n720\n00:35:43,070 --> 00:35:44,070\nthe city from there.\n\n721\n00:35:44,070 --> 00:35:48,180\nSo we've talked about free attractions and\nnow we're going to tell you about some attractions\n\n722\n00:35:48,180 --> 00:35:53,160\nthat you're going to have to pay for but these\nare iconic experiences in Hong Kong so you'll\n\n723\n00:35:53,160 --> 00:35:56,630\nmost likely want to dish out those bills.\n\n724\n00:35:56,630 --> 00:35:57,890\nYeah most definitely.\n\n725\n00:35:57,890 --> 00:36:04,510\nSo the thing we recommend doing the most obviously\nis taking the Peak Tram up to Victoria Peak.\n\n726\n00:36:04,510 --> 00:36:07,920\nAnd that is like such a steep tram ride.\n\n727\n00:36:07,920 --> 00:36:10,770\nIt is like oh my gosh.\n\n728\n00:36:10,770 --> 00:36:11,780\nIt is like a rollercoaster.\n\n729\n00:36:11,780 --> 00:36:12,780\nYou're like lifting back.\n\n730\n00:36:12,780 --> 00:36:13,780\nSeriously.\n\n731\n00:36:13,780 --> 00:36:15,340\nYeah, exactly and in terms of the price I\nhave it written down here.\n\n732\n00:36:15,340 --> 00:36:19,260\nSo if you just do the Peak Tram only and not\nthe observation deck which is what we did.\n\n733\n00:36:19,260 --> 00:36:22,180\nYou can get some really good free views when\nyou go up top.\n\n734\n00:36:22,180 --> 00:36:26,330\nIt is going to cost you for a return ticket\n45 Hong Kong Dollars.\n\n735\n00:36:26,330 --> 00:36:27,900\nSo that is just under 6 US dollars.\n\n736\n00:36:27,900 --> 00:36:31,420\nSo it is actually not that expensive and it\nis something that we highly recommend.\n\n737\n00:36:31,420 --> 00:36:34,910\nAlthough it can be quite crowded lining up\nto get on it.\n\n738\n00:36:34,910 --> 00:36:35,910\nYes.\n\n739\n00:36:35,910 --> 00:36:38,230\nSo be prepared to wait a bit.\n\n740\n00:36:38,230 --> 00:36:42,380\nAnd if you don't want to if you kind of want\nto beat the crowds then don't go right at\n\n741\n00:36:42,380 --> 00:36:45,360\nnight because that is probably the most popular\ntime.\n\n742\n00:36:45,360 --> 00:36:47,240\nAlso it is really popular on the weekends.\n\n743\n00:36:47,240 --> 00:36:51,890\nSo considering going on a weekday maybe mid-afternoon\nbefore yeah sunset.\n\n744\n00:36:51,890 --> 00:36:54,210\nIt would be really good time to go.\n\n745\n00:36:54,210 --> 00:36:56,690\nSo now we're going to move on to our favorite\npart.\n\n746\n00:36:56,690 --> 00:37:00,290\nThe food and the eating and what should you\neat.\n\n747\n00:37:00,290 --> 00:37:04,840\nSo first up we're going to recommend a really\nwell known restaurant.\n\n748\n00:37:04,840 --> 00:37:06,310\nTim Ho Wan.\n\n749\n00:37:06,310 --> 00:37:11,370\nThey specialize in dim sum and they are a\nMichelin Star restaurant that is surprisingly\n\n750\n00:37:11,370 --> 00:37:14,360\naffordable and the food is amazing.\n\n751\n00:37:14,360 --> 00:37:15,360\nYeah, and I just have to mention sorry for\nthe construction noises.\n\n752\n00:37:15,360 --> 00:37:16,360\nThere is some building going on.\n\n753\n00:37:16,360 --> 00:37:20,010\nAh but yeah we'll just roll with it.\n\n754\n00:37:20,010 --> 00:37:22,350\nRoll with it.\n\n755\n00:37:22,350 --> 00:37:27,740\nBut yeah Tim Ho Wan is really cool because\nit is affordable dim sum Michelin star quality\n\n756\n00:37:27,740 --> 00:37:30,410\nand there is several locations so definitely\ncheck it out.\n\n757\n00:37:30,410 --> 00:37:35,680\nBut also don't be afraid to check out your\nlocal neighborhood dim sum place because dim\n\n758\n00:37:35,680 --> 00:37:40,100\nsum is just awesome in Hong Kong and we ate\nit at several different restaurants while\n\n759\n00:37:40,100 --> 00:37:41,100\nwe were there.\n\n760\n00:37:41,100 --> 00:37:46,990\nYeah, we found a little local spot that actually\nhad discounts if you ate mid-morning and mid-afternoon.\n\n761\n00:37:46,990 --> 00:37:49,230\nYeah, so it was like 15% off.\n\n762\n00:37:49,230 --> 00:37:50,230\n15% off.\n\n763\n00:37:50,230 --> 00:37:54,210\nSometimes our bill would be just like over\n10 dollars for the two of us.\n\n764\n00:37:54,210 --> 00:37:57,130\nYeah, for a lot of dim sum.\n\n765\n00:37:57,130 --> 00:37:58,330\nYeah, so it is cheap.\n\n766\n00:37:58,330 --> 00:38:00,000\nIt is affordable, it is delicious.\n\n767\n00:38:00,000 --> 00:38:01,790\nOh man is it ever good.\n\n768\n00:38:01,790 --> 00:38:06,000\nBut aside from dim sum there are other cool\nfoods that you can try.\n\n769\n00:38:06,000 --> 00:38:07,140\nSo what else?\n\n770\n00:38:07,140 --> 00:38:10,330\nSo in terms of other things you can have congee\nwhich is juk.\n\n771\n00:38:10,330 --> 00:38:14,920\nIt is kind of like a juk for breakfast but\nyou can also get it anytime of day.\n\n772\n00:38:14,920 --> 00:38:17,430\nSo a juk is a porridge.\n\n773\n00:38:17,430 --> 00:38:19,570\nYou used a Korean word.\n\n774\n00:38:19,570 --> 00:38:20,570\nHahaha.\n\n775\n00:38:20,570 --> 00:38:21,570\nWhy is he speaking Korean?\n\n776\n00:38:21,570 --> 00:38:22,570\nYeah, I don't know why.\n\n777\n00:38:22,570 --> 00:38:27,061\nBut then you can also get roasted pork over\nrice which is also really delicious and there\n\n778\n00:38:27,061 --> 00:38:28,520\nis also really nice baked goods.\n\n779\n00:38:28,520 --> 00:38:34,850\nLike there is something called wife cake and\nthen of course the iconic Hong Kong egg tarts.\n\n780\n00:38:34,850 --> 00:38:37,480\nSo yeah there is a lot of really good foods\nto try in Hong Kong.\n\n781\n00:38:37,480 --> 00:38:38,640\nThat is just a few of them.\n\n782\n00:38:38,640 --> 00:38:41,760\nSo now let's talk about a fancy meal.\n\n783\n00:38:41,760 --> 00:38:46,180\nNot on this last visit but a few years ago\nwe went out for afternoon tea at the Peninsula\n\n784\n00:38:46,180 --> 00:38:47,180\nHotel.\n\n785\n00:38:47,180 --> 00:38:48,180\nOh my.\n\n786\n00:38:48,180 --> 00:38:49,180\nYeah.\n\n787\n00:38:49,180 --> 00:38:52,970\nThat was not a good day for Sam because they\ndo not allow you to make reservations.\n\n788\n00:38:52,970 --> 00:38:59,640\nSo we probably stood in line for two and a\nhalf hours and Sam was sulking and then he\n\n789\n00:38:59,640 --> 00:39:02,730\nrefused to come on camera and make a video\nabout it.\n\n790\n00:39:02,730 --> 00:39:06,000\nYeah, I lost my cool that day.\n\n791\n00:39:06,000 --> 00:39:12,430\nI mean it is a really awesome thing to do\nbut you really need to be prepared to wait\n\n792\n00:39:12,430 --> 00:39:13,430\nfor a while.\n\n793\n00:39:13,430 --> 00:39:14,430\nYeah.\n\n794\n00:39:14,430 --> 00:39:17,340\nAnd it is the most famous place to have tea\nin Hong Kong and it is cool.\n\n795\n00:39:17,340 --> 00:39:20,280\nI mean it is popular for good reason.\n\n796\n00:39:20,280 --> 00:39:22,870\nYeah, I mean it is a beautiful setting.\n\n797\n00:39:22,870 --> 00:39:23,870\nBut.\n\n798\n00:39:23,870 --> 00:39:28,670\nIt is a beautiful hotel and they have classical\nmusic.\n\n799\n00:39:28,670 --> 00:39:29,970\nLike there is people playing the harp and\nthe violins.\n\n800\n00:39:29,970 --> 00:39:31,670\nSo it is fancy but long wait times and it\nis expensive.\n\n801\n00:39:31,670 --> 00:39:34,110\nRight so I'm going to talk about the price\nright now.\n\n802\n00:39:34,110 --> 00:39:40,750\nSo for two people currently it is 658 Hong\nKong Dollars which is roughly about $85 US\n\n803\n00:39:40,750 --> 00:39:41,750\ndollars.\n\n804\n00:39:41,750 --> 00:39:43,120\nSo you're looking at tea.\n\n805\n00:39:43,120 --> 00:39:46,370\nYou're looking at over $40 dollars per person.\n\n806\n00:39:46,370 --> 00:39:51,150\nIt does come with a generous amount of finger\nsandwiches and yummy snacks but yeah it is\n\n807\n00:39:51,150 --> 00:39:52,150\nnot cheap.\n\n808\n00:39:52,150 --> 00:39:53,150\nThere is an alternative.\n\n809\n00:39:53,150 --> 00:39:57,100\nThere is a lot of alternative places to have\ntea in Hong Kong.\n\n810\n00:39:57,100 --> 00:40:02,080\nAnd the place we ended up going to recently\nwas a place called the Lion Rock.\n\n811\n00:40:02,080 --> 00:40:07,300\nSo what we did is we called them up for a\nreservation the same day that we went which\n\n812\n00:40:07,300 --> 00:40:08,710\nis incredible.\n\n813\n00:40:08,710 --> 00:40:15,360\nAnd we arrived on time, we were able to sit\ndown right away and within minutes we were\n\n814\n00:40:15,360 --> 00:40:21,990\nserved our tea and we had really amazing set\nof sweets and savory foods as well.\n\n815\n00:40:21,990 --> 00:40:23,920\nAnd that one was quite a bit cheaper.\n\n816\n00:40:23,920 --> 00:40:25,420\nI have the price here.\n\n817\n00:40:25,420 --> 00:40:27,410\n428 Hong Kong Dollars for two people.\n\n818\n00:40:27,410 --> 00:40:28,410\nKnock.\n\n819\n00:40:28,410 --> 00:40:29,410\nReady.\n\n820\n00:40:29,410 --> 00:40:30,890\nAnd we are back.\n\n821\n00:40:30,890 --> 00:40:37,370\nThey came knocking to clean our rooms so we've\nactually been gone a few hours.\n\n822\n00:40:37,370 --> 00:40:38,370\nWe had lunch.\n\n823\n00:40:38,370 --> 00:40:39,370\nLunch.\n\n824\n00:40:39,370 --> 00:40:40,370\nMet up with friends.\n\n825\n00:40:40,370 --> 00:40:41,710\nWe had a little siesta with friends.\n\n826\n00:40:41,710 --> 00:40:42,710\nThe lighting has changed.\n\n827\n00:40:42,710 --> 00:40:46,330\nSo we're not going to pretend we're just rolling\nseamlessly.\n\n828\n00:40:46,330 --> 00:40:49,220\nAnyways, we were talking about tea.\n\n829\n00:40:49,220 --> 00:40:50,220\nThe price.\n\n830\n00:40:50,220 --> 00:40:51,220\nThe price.\n\n831\n00:40:51,220 --> 00:40:52,220\nAfternoon tea.\n\n832\n00:40:52,220 --> 00:40:58,590\nRight so the price of afternoon tea we were\ntalking about at the Lion Rock and yep that\n\n833\n00:40:58,590 --> 00:41:03,570\nis 428 Hong Kong Dollars for two people.\n\n834\n00:41:03,570 --> 00:41:08,150\nAnd that is basically $54 US dollars so about\n$27 or $28 per person.\n\n835\n00:41:08,150 --> 00:41:09,790\nYeah, it is cheaper.\n\n836\n00:41:09,790 --> 00:41:12,280\nA lot more affordable than the Peninsula we\ncan tell you that.\n\n837\n00:41:12,280 --> 00:41:17,680\nYeah, the advantage are it is cheaper and\nmore affordable and you can make a reservation,\n\n838\n00:41:17,680 --> 00:41:20,600\narrive and have it exactly at the time you\nbooked.\n\n839\n00:41:20,600 --> 00:41:21,800\nThat is really nice.\n\n840\n00:41:21,800 --> 00:41:25,390\nSo next up we're going to talk about things\nwe loved about Hong Kong.\n\n841\n00:41:25,390 --> 00:41:27,900\nYeah and there is quite a bit we loved about\nHong Kong (香港).\n\n842\n00:41:27,900 --> 00:41:30,920\nSo the first being all of the free attractions.\n\n843\n00:41:30,920 --> 00:41:34,150\nAnd we've already listed ten of those so we\nwon't ramble on about that.\n\n844\n00:41:34,150 --> 00:41:38,870\nBut Hong Kong is just a city where almost\nmost of the things we ended up doing ended\n\n845\n00:41:38,870 --> 00:41:39,870\nup being free.\n\n846\n00:41:39,870 --> 00:41:42,650\nYeah and it kind of balances out nicely because\naccommodation is going to eat up a big chunk\n\n847\n00:41:42,650 --> 00:41:43,650\nof your budget.\n\n848\n00:41:43,650 --> 00:41:44,650\nYeah.\n\n849\n00:41:44,650 --> 00:41:48,090\nBut then you can go sightseeing and not necessarily\nhave to spend a lot of money.\n\n850\n00:41:48,090 --> 00:41:50,530\nYeah, you could literally plan the whole day\njust around free activities.\n\n851\n00:41:50,530 --> 00:41:51,940\nSo that is pretty awesome.\n\n852\n00:41:51,940 --> 00:41:52,940\nOkay, next up.\n\n853\n00:41:52,940 --> 00:41:53,940\nSecond, dim sum.\n\n854\n00:41:53,940 --> 00:41:55,090\nAnd I wrote in my notes dim sum is amazing.\n\n855\n00:41:55,090 --> 00:41:56,090\nHaha.\n\n856\n00:41:56,090 --> 00:41:57,560\nAnd it is.\n\n857\n00:41:57,560 --> 00:41:58,560\nHaha.\n\n858\n00:41:58,560 --> 00:42:03,730\nI don't know what else to say beyond that.\n\n859\n00:42:03,730 --> 00:42:06,160\nIt is just such tasty food.\n\n860\n00:42:06,160 --> 00:42:07,410\nIt is cheap.\n\n861\n00:42:07,410 --> 00:42:10,040\nAnd it is just all over Hong Kong.\n\n862\n00:42:10,040 --> 00:42:13,300\nAnd you know what with dim sum you can eat\nit anytime of day.\n\n863\n00:42:13,300 --> 00:42:14,300\nRight.\n\n864\n00:42:14,300 --> 00:42:16,080\nWe were having this for breakfast, lunch and\ndinner.\n\n865\n00:42:16,080 --> 00:42:18,190\nSometimes it is like a mid-afternoon snack.\n\n866\n00:42:18,190 --> 00:42:19,190\nLet's get dim sum.\n\n867\n00:42:19,190 --> 00:42:20,190\nYeah, exactly.\n\n868\n00:42:20,190 --> 00:42:21,190\nIt is such a versatile meal.\n\n869\n00:42:21,190 --> 00:42:26,010\nYou can have it for lunch or you can have\nit as a snack.\n\n870\n00:42:26,010 --> 00:42:27,010\nExactly.\n\n871\n00:42:27,010 --> 00:42:28,010\nAnd we ate it a lot.\n\n872\n00:42:28,010 --> 00:42:29,010\nOkay number three.\n\n873\n00:42:29,010 --> 00:42:33,880\nMost diverse and interesting options of transportation\nin any city we've visited.\n\n874\n00:42:33,880 --> 00:42:38,000\nLike I can't think of any other city where\nyou can take a ferry, where you can take a\n\n875\n00:42:38,000 --> 00:42:40,770\ntram, where you can take the metro, where\nyou can be in a cable car or you can take\n\n876\n00:42:40,770 --> 00:42:42,820\na steep peak tram going up.\n\n877\n00:42:42,820 --> 00:42:47,000\nIt is just options galore and everything is\nreally efficient.\n\n878\n00:42:47,000 --> 00:42:48,820\nEverything is cheap and affordable.\n\n879\n00:42:48,820 --> 00:42:52,520\nAnd that is what is awesome about Hong Kong\nis it is so easy to get around and there is\n\n880\n00:42:52,520 --> 00:42:54,190\nso many different options you can choose from.\n\n881\n00:42:54,190 --> 00:42:56,490\nMy suggestion would be to try them all.\n\n882\n00:42:56,490 --> 00:42:58,300\nEspecially the tram and the star ferry.\n\n883\n00:42:58,300 --> 00:43:02,830\nAnother thing we loved about Hong Kong is\nthe views.\n\n884\n00:43:02,830 --> 00:43:06,460\nLike I think this is a city that has such\nan iconic skyline.\n\n885\n00:43:06,460 --> 00:43:07,460\nYeah.\n\n886\n00:43:07,460 --> 00:43:08,690\nEspecially at night when the lights come on.\n\n887\n00:43:08,690 --> 00:43:09,690\nIt is really amazing.\n\n888\n00:43:09,690 --> 00:43:14,410\nYeah, it is cool and if you keep revisiting\nthe city it is always changing.\n\n889\n00:43:14,410 --> 00:43:16,860\nThere is always a new building.\n\n890\n00:43:16,860 --> 00:43:17,860\nSkyscrapers.\n\n891\n00:43:17,860 --> 00:43:18,860\nYep.\n\n892\n00:43:18,860 --> 00:43:20,930\nYeah, it is amazing by day and also by night.\n\n893\n00:43:20,930 --> 00:43:22,440\nSo and from different vantage points.\n\n894\n00:43:22,440 --> 00:43:27,200\nIt is really cool from Victoria Peak and it\nis great on Kowloon where you can see like\n\n895\n00:43:27,200 --> 00:43:28,930\nthe laser and a Symphony of Lights show.\n\n896\n00:43:28,930 --> 00:43:33,030\nLike there is just so many different cool\nvantage points where you can see the skyline\n\n897\n00:43:33,030 --> 00:43:35,840\nand like we mentioned it is totally iconic.\n\n898\n00:43:35,840 --> 00:43:40,430\nSo number five, Hong Kong is a dynamic city\nand there are not too many comparisons.\n\n899\n00:43:40,430 --> 00:43:43,970\nLike it is just an assault on the senses.\n\n900\n00:43:43,970 --> 00:43:44,970\nExactly.\n\n901\n00:43:44,970 --> 00:43:50,280\nAnd there is just so many people, there is\nso much going on in terms of transportation.\n\n902\n00:43:50,280 --> 00:43:52,820\nIt is just a very exciting city.\n\n903\n00:43:52,820 --> 00:43:55,580\nYou can feel the pulse of the city almost\nanywhere all the time.\n\n904\n00:43:55,580 --> 00:43:56,580\nAnytime of day.\n\n905\n00:43:56,580 --> 00:43:57,580\nBut you know what?\n\n906\n00:43:57,580 --> 00:43:59,130\nThat can be a good and a bad thing.\n\n907\n00:43:59,130 --> 00:44:04,930\nSo now this is going to be our transition\ninto things we didn't necessarily love about\n\n908\n00:44:04,930 --> 00:44:05,930\nHong Kong.\n\n909\n00:44:05,930 --> 00:44:07,300\nAnd there were a few.\n\n910\n00:44:07,300 --> 00:44:11,370\nSo I would say number one for me is the crowds.\n\n911\n00:44:11,370 --> 00:44:16,280\nThere are certain areas in the city or certain\ntimes of day where it can feel quite claustrophobic.\n\n912\n00:44:16,280 --> 00:44:17,280\nYep.\n\n913\n00:44:17,280 --> 00:44:20,070\nAnd we've also been in Hong Kong before during\nholidays and festivals.\n\n914\n00:44:20,070 --> 00:44:21,070\nOoh.\n\n915\n00:44:21,070 --> 00:44:22,070\nCelebrations.\n\n916\n00:44:22,070 --> 00:44:26,700\nYeah we were in Mong Kong and like there was\ntimes where we would look out our apartment\n\n917\n00:44:26,700 --> 00:44:29,000\nwindow and we're not going to even bother\ngoing out.\n\n918\n00:44:29,000 --> 00:44:30,000\nYeah.\n\n919\n00:44:30,000 --> 00:44:32,781\nIt just looked like ants scurrying across\nthe street.\n\n920\n00:44:32,781 --> 00:44:33,781\nYeah at night.\n\n921\n00:44:33,781 --> 00:44:38,960\nAnd as an example I remember a few years ago\nwe decided we wanted to go to the movies on\n\n922\n00:44:38,960 --> 00:44:41,340\na Friday or a Saturday night.\n\n923\n00:44:41,340 --> 00:44:45,140\nIt was probably like six or seven PM so we\nthought oh we'll just walk over to the movie\n\n924\n00:44:45,140 --> 00:44:47,530\ntheatre and buy a ticket.\n\n925\n00:44:47,530 --> 00:44:50,180\nAnd we got there and everything was sold out.\n\n926\n00:44:50,180 --> 00:44:51,180\nFor the whole day.\n\n927\n00:44:51,180 --> 00:44:52,180\nFor the whole night.\n\n928\n00:44:52,180 --> 00:44:53,180\nNothing.\n\n929\n00:44:53,180 --> 00:44:55,850\nIt is a place where there are so many people\nthat sometimes you need to actually like make\n\n930\n00:44:55,850 --> 00:45:00,040\nreservations and bookings in advance if there\nis something you really want to do.\n\n931\n00:45:00,040 --> 00:45:03,280\nYeah, exactly so it is a bit of a double edged\nsword.\n\n932\n00:45:03,280 --> 00:45:07,510\nYou can get swept up by the excitement of\nthe city but is also can be overwhelming especially\n\n933\n00:45:07,510 --> 00:45:09,640\nwhen you're feeling a little rundown or a\nlittle tired.\n\n934\n00:45:09,640 --> 00:45:11,160\nMaybe a little sick.\n\n935\n00:45:11,160 --> 00:45:13,020\nAll the crowds can be really overwhelming.\n\n936\n00:45:13,020 --> 00:45:19,120\nOkay so the next thing is uh I'll just perfectly\nblunt it is some of the worst value accommodations\n\n937\n00:45:19,120 --> 00:45:21,500\nyou'll find in Asia.\n\n938\n00:45:21,500 --> 00:45:26,750\nFor what you spend like you're just getting\nvery cramped type of quarters and unless you're\n\n939\n00:45:26,750 --> 00:45:32,080\nwilling to splurge and Hong Kong might be\nthe city that if you've been if you have the\n\n940\n00:45:32,080 --> 00:45:34,320\nresources to splurge it might be worth it.\n\n941\n00:45:34,320 --> 00:45:35,320\nYeah.\n\n942\n00:45:35,320 --> 00:45:36,320\nBecause we don't.\n\n943\n00:45:36,320 --> 00:45:41,680\nYou really pay for what you get and at our\nprice range that we paid.\n\n944\n00:45:41,680 --> 00:45:45,110\nIt is quite a bit higher than what we paid\nin a lot of other cities in Asia.\n\n945\n00:45:45,110 --> 00:45:48,950\nWe had paper thin walls, we could touch our\nwalls.\n\n946\n00:45:48,950 --> 00:45:51,360\nBabies crying at night.\n\n947\n00:45:51,360 --> 00:45:52,570\nCouples fighting.\n\n948\n00:45:52,570 --> 00:45:57,100\nWe didn't have one good sleep to be honest\nbecause there was babies crying at night and\n\n949\n00:45:57,100 --> 00:45:58,670\nthen there was construction during the day.\n\n950\n00:45:58,670 --> 00:46:01,850\nSo that was a it weared on us over time.\n\n951\n00:46:01,850 --> 00:46:03,790\nThe accommodations.\n\n952\n00:46:03,790 --> 00:46:09,400\nAnd the last thing is that uh nightlife and\nfine dining can get a little bit pricey.\n\n953\n00:46:09,400 --> 00:46:13,600\nAnd you would expect that in a big developed\ncity like Hong Kong.\n\n954\n00:46:13,600 --> 00:46:17,440\nSo I just like if you're going out for drinks\nit is going to be pricey.\n\n955\n00:46:17,440 --> 00:46:21,700\nIt is a lot cheaper to get your drinks from\na convenience store and have them at home.\n\n956\n00:46:21,700 --> 00:46:24,140\nYeah but I would still experience the nightlife.\n\n957\n00:46:24,140 --> 00:46:25,140\nAt least once.\n\n958\n00:46:25,140 --> 00:46:28,880\nI think it is a city that you have to experience\nat least once in your life.\n\n959\n00:46:28,880 --> 00:46:30,000\nIt is truly impressive.\n\n960\n00:46:30,000 --> 00:46:32,470\nIt is amazing and it is just so iconic.\n\n961\n00:46:32,470 --> 00:46:38,030\nSo I would say go to Hong Kong but maybe save\nup your cash so you can actually have fun,\n\n962\n00:46:38,030 --> 00:46:42,800\nstay in the types of hotels you want to and\nmaybe splurge on a few experiences and really\n\n963\n00:46:42,800 --> 00:46:43,800\nenjoy it.\n\n964\n00:46:43,800 --> 00:46:47,520\nAnd if you're someone that doesn't have enough\nmoney for like a more expensive accommodations\n\n965\n00:46:47,520 --> 00:46:49,880\nthan just plan to be out most of the day.\n\n966\n00:46:49,880 --> 00:46:51,590\nYou don't want to spend a lot of time in your\nroom.\n\n967\n00:46:51,590 --> 00:46:53,310\nIf it is that small.\n\n968\n00:46:53,310 --> 00:46:54,310\nYeah.\n\n969\n00:46:54,310 --> 00:46:55,310\nAnyways we recommend going to Hong Kong.\n\n970\n00:46:55,310 --> 00:46:56,310\nWe loved it.\n\n971\n00:46:56,310 --> 00:46:58,400\nWe've been there many times and we will probably\nbe back in the future.\n\n972\n00:46:58,400 --> 00:47:00,890\nSo those are our tips for Hong Kong.\n\n973\n00:47:00,890 --> 00:47:03,650\nWe hope you found some of this information\nhelpful.\n\n974\n00:47:03,650 --> 00:47:06,970\nIf there is anything else you want to know\nabout this city maybe leave us a question\n\n975\n00:47:06,970 --> 00:47:09,310\nin the comments below and we'll try to answer\nthat.\n\n976\n00:47:09,310 --> 00:47:10,310\nExactly.\n\n977\n00:47:10,310 --> 00:47:13,940\nIf not if you're a local feel free to answer\nthose in the comments.\n\n978\n00:47:13,940 --> 00:47:18,240\nBecause yeah we are just visitors and the\nlocal perspective is always better.\n\n979\n00:47:18,240 --> 00:47:22,150\nSo yeah signing off and do visit Hong Kong\nif you get the chance.\n\n980\n00:47:22,150 --> 00:47:23,150\nSee you later.\n\n981\n00:47:23,150 --> 00:47:23,151\nCiao.\n\n", "original_filename": "20171101 - 25 BEST Things to Do in HONGΓÇ»KONG ≡ƒç¡≡ƒç░ ∩╜£ Complete Hong Kong Travel Guide, Food, Tips & Costs.en.srt", "missing_transcript": false} {"id": "dc9f42c2f8876c3b", "content_hash": "bee7ab8be52683e0e3e230978b8e95f85c03d68f", "video_id": "MOZBq66W5JE", "url": "https://www.youtube.com/watch?v=MOZBq66W5JE", "position": 15, "published_at": "2017-10-18T21:30:01Z", "video_date": "2017-10-18", "title": "Visit TAIPEI City Guide | What to SEE, DO & EAT in Taipei, Taiwan Travel Tips (臺北市)", "youtube_title": "Visit TAIPEI City Guide | What to SEE, DO & EAT in Taipei, Taiwan Travel Tips (臺北市)", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 10273, "tags": "taipei city guide,taipei travel tips,taipei city,taipei,臺北市,taiwan,taiwan travel tips,taipei travel,taiwan travel,taipei expenses,taipei attractions,taipei travel advice,taipei night markets,taipei restaurants,taipei prices,taipei street food,taiwanese street food,taipei nightlife,taipei things to do,taipei on a budget,taiwan street food,taipei free attractions,taipei hotels,taipei transportation,taiwan things to,taipei museums,taipei architecture", "tags_list": ["taipei city guide", "taipei travel tips", "taipei city", "taipei", "臺北市", "taiwan", "taiwan travel tips", "taipei travel", "taiwan travel", "taipei expenses", "taipei attractions", "taipei travel advice", "taipei night markets", "taipei restaurants", "taipei prices", "taipei street food", "taiwanese street food", "taipei nightlife", "taipei things to do", "taipei on a budget", "taiwan street food", "taipei free attractions", "taipei hotels", "taipei transportation", "taiwan things to", "taipei museums", "taipei architecture"], "text": "Today we’re going to take you around a city that completely won us over: Taipei (臺北市 - 台北市). As two self-proclaimed foodies who are always on the hunt for the next meal, we loved the amazing mix of restaurants and street markets the city had to offer. On top of that, there were plenty of temples, museums, and nature escapes to keep us busy throughout the day, so we actually managed to pack quite a bit into our trip. With this video, we’re going to show you 30 things to do in Taipei, Taiwan (中華民國), and you can count on a few foodie recommendations to be sprinkled throughout. Now let’s get started. Let’s start with the city’s most iconic landmark: Taipei 101 (臺北101 / 台北101). Well good morning. Today the skies have finally parted. It has stopped raining. So we're going to visit the attraction we've been waiting for. We're heading to Taipei 101 (臺北101 - 台北101). This was the tallest building in the world at one point. It no longer is so yeah it should be fun and we should be able to get some great views of the city. So we have the tickets. You paid. You do the math. So it is 600 Taiwan dollars each. So you're basically looking at just under twenty US bucks. About nineteen dollars. So not cheap but I think it is going to be worth it. So we made it to the top. Yeah, that was crazy. So it took thirty seven seconds. When we both got off we thought man that felt like it was only like five or ten seconds. I know. And to get up that high it didn't feel like it is as powerful as you would think. It was still really smooth. It was very smooth but my ears did pop. Once you finish visiting Taipei 101, you’ll exit inside the Taipei 101 mall which is also worth the visit. This is a mall with high end brands and designer labels, and it’s probably the most luxurious mall we’ve ever set foot in. So if you're looking for panoramic views of Taipei that also include Taipei 101 you'll want to climb Elephant Hill (象山). We're currently struggling here. They call it a hike but really it is just hundreds of stairs and you're just climbing stairs the whole time. But we're starting to get nice views. Just catching our breath now. So I think the hardest part was probably the humidity not even the steps. Yeah. Sam, what did you think? I'm sweating profusely. I think I see some little drips there on your forehead. Little? I'm like totally drenched in my shirt. I'm so glad we brought water because we weren't initially planning to do this one today. Yeah. Good idea to put some water in my backpack. Next, we visited Liberty Square which is flanked by the National Theater to the north, the National Concert Hall to the south, and the Freedom Square Memorial Arch to the west. These structures are impressive enough on their own, but the main reason you come here is to see Chiang Kai Shek Memorial Hall (中正紀念堂) which was erected in memory of the former president of the Republic of China. You can also watch a changing of the guard ceremony at the memorial, but try to get there early, otherwise you’ll be several rows of people deep. Another place to visit in Taipei (臺北市 - 台北市) is the National Revolutionary Martyrs’ Shrine (國民革命忠烈祠), which was built to honour the soldiers who died during the War of Resistance against Japan, the Civil War between Nationalist and Communist China, and the First and Second Taiwan Strait Crises. You can also watch the changing of the guard here. So we have just arrived at the Shilin Night Market (士林夜市) and it is still quite early. It is 4:30 PM. Most of the stalls start opening closer to five o'clock and things will only continue to get busier as the night goes on. And apparently this market can run until like one or two in the morning. So yeah, still very early. We were hungry so we couldn't wait any longer. If you’re a foodie, you’ll definitely enjoy Shilin Night Market. There are food options galore and there’s enough variety that you can turn all the snacking into a full meal. If your taste buds are feeling adventurous, be sure to track down stinky tofu! So Sam is leading the way with this one. What are we having next? Alright moment of truth. We've been playing it kind of tame. Playing it kind of safe so far. We're going right in to the classic Taiwanese street food (台湾街头食品) here. We are having Stinky Tofu (臭豆腐). I'm going to go take a bite here. Yeah. I think there is some cabbage. You can see it is on a double skewer here. Yeah, a double skewers and it has got cabbage in the middle. Somewhat like a sandwich. Oh my. A little overpowering there. That is something else. Oh. It is spicy. Um. Oh man. I'm keeping my distance. It is just you really taste the sourness of it. And the fermented aspect and woah. That is something that would take a while to get used to. I don't think I'm ever going to enjoy this one to be honest. One of my favourite outings in Taipei was riding the Maokong Gondola (貓空) up to the hills. The route is 4.3 kilometres long and we rode in a cabin with glass floors, which was kind of scary but cool at the same time. And of course because this is Taipei (臺北市 - 台北市) it started raining again as soon as we got off the Gondola. So I think we're going to pop in for some tea. There are lots of little teahouses around here. So yeah, we're going to stay dry and I hope the rain stops. Sam is stealing my order. He saw that I was ordering something really tasty and he was like that is what I'm getting. Yeah, well. Copycat! You're taking the good one. Copycat! I'm copycat-ing. Why not? So we've found a teahouse with a view. We've got Taipei 101 off in the distance. There she be. And we also have nice lush greenery all around us. And we feel really far removed away from the city which is quite a nice feeling. It doesn't actually take that long to get away from the city centre and to be out in nature. Which is something I really like. We may have gone a little overboard. We ordered two different kinds of teas. One coffee and lots of Taiwanese desserts. This one is actually Sam's. I believe it is Taguen if I'm pronouncing that correctly. Yeah, Taguin or Taguin tea. We asked what was the local tea and they suggested this one. This is the one. So we have to let it steep for two minutes and then we can pour it. And then look at the snack plate that we have. We've got cookies, we've got dried fruit, we've got something that looks like mango. Yeah yeah. Oh man it looks so good Oh my. It looks like is that one with peanuts or something? Maybe? Wow. I'm going to wait for my tea and then we'll dig in to this. Already getting in to the snacks. Yeah, I already had one of these. This is awesome. This is like one of those uh sweet and sour dried plums. Oh, I love these. Mmmmm. You're just popping them like candy. Mmmm. They are really good. Um, they have a large pit in the middle but really sweet inside. Um, just so flavorful. You look like you're having a moment over there. I am. Dessert time. What are you trying first? This cookie. I really hope it is peanut butter. Please be peanut butter. Mmmm. What is it? Not peanut butter. Not peanut butter? Is it sweet? Yeah but I can't identify what it is. But it is not peanut butter. Hahaha. Well why would it be? Hahaha. That is not a thing in Taiwan (中華民國) is it? I'm going to try this one. I think it is puffed rice. It is light in the hand and sticky. Mmmmm. Yep. Nice and crunchy. Sweet on the outside. Mmmm. I like it. And now there is one more left to try. That little green one. Please be wasabi. Please be wasabi. Haha. It is probably going to be matcha. Mmmmm. That is like a crumbly I don't know if you'd call it a cookie it is more like a cake. Is it green tea flavored? No, it is not. Is it wasabi. No, it is not. It is sweet. It is really good though. On the way back from the gondola, you’ll exit next to the Taipei Zoo (臺北市立動物園), which is a family-friendly attraction in the city. We are now visiting the Beitou Hot Springs (北投溫泉) and it smells like rotten eggs. Doesn't smell very pretty but it does look pretty cool. So we can't go swimming in that very spot because it is over seventy five degrees Celsius and that would kind of cook you up. Hahaha. Um, haha. That would not be fun. So we're visiting Guandu Nature Park (關渡自然公園) and it is nice to get out in nature here obviously but we're hoping to also spot some birds as well today. So Sam is being way too loud in this park and all the birds keep flying away before he can spot them. So Sam are you spotting any birds or are you scaring them away? Probably a bit of both. Like I spotted a few but I didn't have my camera ready so it was a bit of a photography fail. But we just started so I still am confident we can find some. I think you're being too loud. That is why the birds keep flying away. So Sam spent so much time in nature that he just confused a bird call for the sound of a construction truck. Hahaha. What? How is that possible? Hey, the construction trucks sound a little different over here I guess. I don't have any excuses. Tamshui (淡水區) is a seaside district that’s 40 minutes north of Taipei, so we thought we’d include it in this list. The bike path along the waterfront makes it perfect for a day trip on a sunny day. So this is pretty cool. We just rented bikes outside of the station and I did math wrong. So I thought it was ten dollars for an hour which I thought was great but it turns out it is only a little over a dollar and you get the bicycle for a whole hour and you can just ride along the waterfront so yeah that is what we're going to be doing. And it is a beautiful day to be out after all that rain. So the biking was a lot of fun. I mean we covered quite a bit of territory in just one hour. Really cool just going out and seeing people fishing, you see people out shopping doing different things. Just it is nice and quiet out here. Yeah, and there are museums and cultural attractions. We didn't really visit many of them because we would have had to get off of our bikes and we didn't have a lock for that so yeah we just kind of focussed on the bike ride which was fun though still. If you don’t want to go all the way to Tamshui (淡水區), you can also explore Taipei (臺北市 - 台北市) by bike with the U-Bike share system that has kiosks across the city. Today we're on a bit of a food mission. We've been hearing about Din Tai Fung (鼎泰豐 - 鼎泰丰). Apparently, they specialize in soup dumplings. So that is what we're going to try today. We absolutely love dumplings so any excuse for us to eat dumplings is always a good one and yeah it is another rainy day in Taipei (臺北市) so we figured let's plan our day around food. Let's go eat. Yes, and this place opens at ten in the morning and we are expecting huge lines. So we're here early let's go get in line. Alright so before coming here we were reading the history of the place and apparently the man who started this Yang he used to run a shop where he sold cooking oil and like that was his business but apparently when that industry started to change and people weren't buying as much cooking oil anymore he had to come up with a new business idea so he and his wife decided okay we're going to sell soup dumplings and like they became such a huge hit that today they have locations not only across Taipei (臺北市) and Taiwan (中華民國) but also around the world in places like LA, Hong Kong. So yeah, pretty cool story and now we're waiting for the food. This is the look of excitement. So the star of the meal has arrived. The Xiaolongbao (小笼包 - 小籠包) is here on the table in real life. And this is cool. So you eat it with a special sauce and they actually give you instructions on how it is done. How to enjoy Xiao long bao (小笼包 - 小籠包). This is how you eat it. Um, and they basically explain how to prepare the sauce so we're going to try our hand at this. The waiter actually wanted to make it for us and we're like no. We are filming this. Haha. So allow me to demonstrate. Okay so first up we have our little plate with ginger right here. So it says put some soy sauce and vinegar. So it is one part soy sauce. One part soy sauce. And three parts vinegar. I'd say that is about three parts vinegar. Next up we grab our little Xiaolongbao (小笼包 - 小籠包) and dip it into the sauce. Once it has been dipped we place it on the spoon. Let us see what is next. Oh, let's not forget you have to poke a little hole to let out the soupy broth that is hiding in there. Can you see that. Oh my gosh. Oh wow look at it seeping out. Pouring out. And then then you take some of the ginger from the plate add it on top and it all goes in in one bite. Is that too big for one bite? Try. Mmmm. Is that tasty? Wow. That is amazing. That is so juicy. Oh man. Is that one of the best dumplings you've ever had? It really is. I'm so glad we came here and stood in line. This is worth it. So next up we're visiting the National Palace Museum (國立故宮博物院). It is still drizzling if you can believe that. But at least the sun has also come out. So a little bit warmer. We've got some rainbows and yeah we're just going to visit this place. Okay so we had a slight change of plans. It was really crowded to go into the museum and they actually had lines to visit some of the galleries so we decided to scrapt that. We're not going in and we're visiting the Zhishan Gardens (至善園) instead which are right next door. It is really cheap to get in and yeah it is so peaceful. Hardly anyone in sight. Another thing to do in Taipei is to visit the Lungshan Temple (艋舺龍山寺). This is a Buddhist temple that was built by Chinese settlers from Fujian, in honour of Guanyin, also known as the Goddess of Mercy. Now, it’s been a while since we talked about food in this video, so let’s hop over to the Raohe Street Night Market (饒河夜市). This market was even more geared towards foodies than the Shilin Night Market, which we had previously visited. We had baked pork buns, egg tarts, cartoon-shaped waffles, chicken steak, as well as a few mysterious snacks, however, the most memorable was the liquid nitrogen ice cream. Please put the whole cookie deep in your mouth and chew it. So what are you having Audrey? It is smoking. Smoking cookie. I have to put this whole thing in my mouth, chew with my teeth and not with my tongue. Alright. Woah! It is smoking out of your mouth. Haha. You look like a dragon. Haha. Is it good? It is cold. It is like ice. Oh wow. It kind of gets stuck to your tongue. That is why they tell you to eat it with your teeth and eat it fast. And while we’re on the topic of food, let us show you what a typical Taiwanese breakfast looks like. So this is a wheat cake with sesame seeds on the exterior and it has an omelet inside. And for those of you with a sweet tooth, allow us to introduce you to Mango Shaved Ice. Alright, so our dessert has arrived. And it is standing room only at this particular spot. So they've got like this little bar outside where you just bring your dessert, you eat it here but check this out. Yeah, because all of the tables are full. I know it is packed with people and there is a huge line of people ordering. So this is it. This is the Mango Snowflake Ice (Xue hua bin - 雪花冰). It is a mountain. Like this is huge. And we went for the classic so it is just mango and panna cotta on top. But I mean they probably have like ten different flavors with like strawberries and chocolate and red beans and you can choose anything. Okay, so I'm just going to try and get a bit of everything. Oh wow. The ice is melting a bit already. I know you have to be fast with this because it just starts melting on the spot. Okay, I'm going to get some mango. So I've got a little bit of everything now. Mmmm. What do you think? Oh yeah, that is really sweet. You taste. You really taste the shaved ice, you really taste the syrup and the nice big chunks or mango. Fresh mango. It reminds me of something we had in Korea not too long ago called Sulbing (설빙). Yeah, which is their shaved ice dessert (Bao Bing - 刨冰 - 礤冰)) and yeah it is really good. Um, I think I would enjoy this even more on a hot day as opposed to a cool one like this but it is still a lot of fun and still really enjoying it. We also made sure to try a dish that’s a local favourite: beef noodle soup. We're going to be trying beef noodle soup (牛肉麵 - 牛肉面) and this is a super popular dish. We plotted a whole bunch of places on our phone and finally settled on one. So let's go find Jian Hong Beef Noodles (建宏牛肉麵). Let's go. Alright, so the food is already here. It came out super quickly. We ordered two bowls and this is a small portion but you know what? I think this is going to be pretty filling for one person. It is pretty big for a small portion. Yeah. I was kind of worried we wouldn't be able to get a table because it is already eleven thirty in the morning. So kind of close to lunch but there is still plenty of space so that is good. Um, but yeah, anyways let's have a look. A closer look at the meal. So here you have it. So it is a noodle soup with a beef broth and these chunks of meat on top. Those are really generous chunks of meat. I know. Yeah, it is a lot thicker than I would have imagined. Yeah. And the beef it can be tendon, brisket or shank. And again I was worried this was going to be all tendon. I'm not a huge fan of tendon so I'm glad to see like some really nice cuts of meat in here with not a whole lot of fat. So yeah, I'm going to grab some chopsticks right here. Lots of what appears to be chives. Green onions as well. Yeah, chives on top. So let's do this. Let's try this. Putting my noodles on a spoon perhaps. Mmm. That is good. They look thick. Mmmm. They are quite thick yeah. They are nice. A little chewy. They've been soaking in the beef broth so that is nice. Let's go for some noodles and meat now. Oh my. This is messy. I do not have a talent for noodles and chopsticks. My goodness. Haha. Why don't you try the meat? Both of them. Noodles and meat. Okay. So you're getting the noodles on there. Got the noodles. Ooh, okay. You know what? Let's just go with the meat guys. The chopsticks aren't helping me today. Mmmm. Oh wow. It is like really salty and savory. Mmm. You like that? Mmmm. It is quite tender as well. Yeah, this has been cooking for a while. This is good. Pleasantly surprised over here. If I had to describe Huashan 1914 Creative Park (華山1914文化創意產業園區) in 2 words, it would be hipster central. This place was once a winery, but today it’s a multi-purpose space that draws artists looking to showcase plays, films, art, photography, and so much more. We also noticed it’s really popular with Instagrammers - seriously, there were photoshoots happening every few steps! So if you happen to be in Taipei on a rainy day you can check out the National Taiwan Museum (國立台灣博物館). However, if you're here on a rainy day and a Monday like we are you're out of luck. We're only going to be able to show you the exterior and that is about it. Another place to visit is the 228 Peace Memorial (二二八和平紀念公園 / 二二八和平纪念公园) located in the same park as the National Taiwan Museum. It commemorates the victims of what is known as the February 28 Incident, which began on the same date and saw thousands of civilians killed for taking part in an anti-government uprising. So next up we're at Hsing Tiang Temple (行天宮) which you can see right behind me. And this temple has more of a local feel. You don't see as many tourists here and the temple is dedicated to the patron Saint of Businessmen. So I'm guessing lots of businessmen are probably going to be in here praying and getting blessings. So let's go check it out. We also made time to visit the Taipei Expo Park (花博公園), which is a multi-purpose park just north of the city centre that hosts different events and exhibitions. From there, it’s just a skip and a hop to the Taipei Fine Arts Museum (台北市立美術館), which focuses on modern and contemporary art; and while you’re at it, you can also visit Taipei Story Museum (台北故事館), which is a house that was built in the English tudor style by a tea merchant, and now holds exhibits related to tea and local history. The street food adventures continue and we are going to be eating at the Ningxia Night Market (寧夏夜市). So this is our third night market here in Taipei (臺北市) and I feel like there is still a lot of Taiwanese street food we haven't tried. So we're going to be on a mission to try a whole bunch of new stuff tonight. You may be tired of hearing about night markets and street food at this point, but indulge us once more for our third and final market visit in Taipei. In Ningxia Night Market, we sampled a shrimp stick stuffed with cheese, Chinese Scallion pancakes, flaming beef (yes, they cooked it with a blow torch!), Papaya Milk Smoothies, Cheese Potato, and coffin bread. Now wrapping up this video, here’s a quick note on transportation. Travel tip for Taipei. Yeah, so pretty much the easiest way to get around Taipei is by the MRT (台北捷運) and if you're going to come here you'll want to pick up an EasyCard (悠遊卡). We paid a hundred Taiwanese dollars for this. Which is about three US dollars right now. And then you can load it reload it. It helps you save on fares and the best part is you don't have to keep getting single purchase fares every time you go to the station. And that’s it for our visit to Taipei! We hope you enjoyed this video and that you got a few of idea of things to do, see, and most importantly, eat on your next visit. As always, if you have any other suggestions of fun things to do around Taipei, we invite you to share them with travellers in the comments below. Wishing you happy travels and until next time! Alright guys, so if you've been watching our channel for the last few weeks you've probably noticed that we've filmed a lot in Taipei (臺北市). So we thought for today's video we would share some tips. Yep. And some costs. Because a lot of people asked how expensive is Taipei? Or how much money did we spend and do you have any tips. So today it is going to be more of a practical video with a lot of information. Yeah, exactly and the cool thing is you guys suggested we do this and we're really excited to do it. We listened. We listened. Also, we have a lot of information to share so we had to make notes on the computer. You're probably going to catch us staring down but it is just because otherwise it is a lot of prices to remember. Yeah, we don't want to miss out on stuff. So let's get started. First up we're going to talk about transportation from the airport in to Taipei (臺北市). So we have a few different options. Yeah, so we're looking down at the screen so the first option is taking the Express Airport Bus. And that is what we did. We ended up doing that and it is probably the cheapest and maybe one of the most convenient ways to get around. Yeah. So I'm looking here and the price range is between 120 and 150 New Taiwan Dollars which means it runs for about four to five US bucks. Yeah. So basically when you exit in the arrivals gate just go to the information desk and ask them about the bus and they'll point you in the right direction. And then once you get to the right stand you just need to let them know where in the city you are going and they'll tell you what stop you need to get off at and they will charge you accordingly. Yeah, it is awesome. Super easy. You don't even have to know which bus number you're going on. They have that figured out for you. Next option. Alright so moving on there is the high speed rail station located at the airport and the cool thing I'm looking here is that we didn't do this so I have to look at my notes here so it takes 25 minutes to get from the airport to the main train station. Which is pretty amazing. That is a really fast ride. Yeah. And the train station in Taipei is a really central location so that might be your best bet. Then you would have to transfer either to the subway or the bus. Yeah. Because I mean your hotel may not be next to the main train station. Right. So it might involve multiple types of transportation. I'm seeing that the price here is a 165 New Taiwan Dollars which is under $6 US bucks. So again not bad. Pretty cheap. It would be a really efficient way to get in to the city and probably quite fun. I always like, we like taking trains. Actually Sam. Next up. Alright, okay so we're moving up in price. This is the Airport Shuttle. Um, I guess this is probably a little bit more comfortable. It says door to door service to all hotels in Taipei City. So yeah, that is pretty fancy but you are going to be paying more. I'm noticing the price is 350 New Taiwan Dollars which puts you at over $11 US dollars per person. So yeah, that is a big bump up in price. And a real big bump up in price is the next option. The taxi. The taxi. And that is going to cost you from anywhere from 900 to 1200 New Taiwan Dollars. So you are looking at the 30 to 40 US dollar price range. And that is if you're staying in the city centre. Yeah, honestly I would probably go for first option. Yep. Because the bus was very comfortable, easy to find, they dropped us off where we needed to go. So yeah. Super affordable too. Super affordable and yeah I've done that I've been to Taipei (臺北市) twice. You've been once. And I've done that service twice. Great service. Okay that is transportation and next let's move on to accommodations. What type of accommodations are you going to stay in in Taipei? So let's start with the cheapest. Hostels. And that is always the hostel. Always hostels. Almost anywhere in the world is a hostel. And looking at my notes here you can stay at a hostel for anywhere between 400 to 600 New Taiwan Dollars and so that's between 12 to 20 US bucks. And that makes sense because when I went in 2010 I stayed at one of the cheapest hostels and it was 10 US dollars so like six or seven years later the cheapest one is about 12 bucks. Yeah, that sounds about right. You'll probably get a bed in a dorm so you may be sharing the space with a few different travelers. Yep. But if you're traveling solo that can be a really fun way to meet people. So it is an option. Yeah. Next option is between 2 to 3 star hotels and at that price you're looking at between $40 to $100 US dollars. What we went for this time was actually an AirBNB rental and we often use AirBnB when we travel. So we got what would you call it? Like a studio? Yeah, it was kind of like a studio apartment. It had more features than a typical hotel. Like we had our own washer. We had a tiny kitchen. Yeah. We had actually everything else was the same as a hotel except for those two things. Yeah. We had a little kitchen and a little washer and a place to hang up our clothes. Which is really nice. It meant that we could do our own laundry. Because we were staying there for over a week so yeah we did laundry every other day and that meant we had nice clean clothes. We had a kitchen we were prepared our breakfasts so that was pretty nice. Yeah. And we did that. We bought some local fruit. We did stuff like that. So this type of place when you have your own kitchen it allows you to save a little bit of money because it is one less meal that you have to spend at a restaurant. And you know what? The Air BNB rental was actually slightly cheaper than staying in a hotel room and we had more space. Yes. Sounds pretty cool. So price wise. So yeah pricewise it was like we paid I think it was about 50 bucks a night and 40 to 60 dollars gets you that type of place in Taipei. Oh and our Airbnb was like right outside the metro station. Yes. Literally. Like you had the exit and then our building was right next door so it was amazing for transportation. So the cool thing about Taipei (臺北市) is that it has one of the most amazing metro systems we've ever used. And our biggest tip is not so much where you're going to stay. There is not a particular neighborhood we'd recommend but do get a place that is within walking distance of a metro. Because that is going to allow you to get anywhere in the city super efficiently. Alright so, moving that ties in nicely to what we're doing because we're going to talk about transportation. Alright. And the only thing that we recommend doing for transportation in Taipei is to the take the Taipei Metro also known as the MRT. Yep. And you got an EasyCard for that. Right. EasyCard is awesome. I'm looking over here just to confirm the price. Yeah, the Easy Card is a 100 New Taiwan Dollars which is just over 3 US bucks. Amazing card to have. Not only can you use it to get around on the metro but you can also use it for museums, yeah for a few attractions around the city. The zoo. The zoo. The Maokong Gondola. So taking the cable car and also you can also use it to rent the public bikes too. Yeah, so it is like multifunctional. Multipurpose. It is one of the most versatile transportation cards you can ever pick up. Like it is just awesome. Oh and the other cool thing and this is really important is you save 20% on your fares. So fares start at 20 New Taiwan Dollars which is like what 60 or 70 US cents. And you get your 20% discount and that brings it down to you're starting off at like 50 cents which is 16 NTD. And Sam loves discounts. Yeah. That is why he got the card. So yeah it is going to save you money thought especially if you're there for a few days. And there is an option here I'm just looking down here you can get a one day pass. And we didn't do this obviously because we stayed for a while but if you pay a 200 Taiwanese Dollars which is under 7 US bucks that gives you unlimited rides on the MRT but it does. I'm looking here at the notes. It does not include the Maokong Gondola. Womp womp. So yeah. But anyways I can't stress enough how cool this MRT is. It is so clean, so efficient, on time. Gets you anywhere in the city within minutes. It has a fun little jingle. Yeah. We loved it. We took it go everywhere. If we couldn't walk there we where we taking the MRT. So you've probably already watched our city guide of things to do in Taipei but we wanted to highlight a few activities that are free. If you're not looking to spend any money whatsoever. Right. So number 1 if you don't want to go up Taipei 101 but you want cool views of the city you can actually climb the Elephant Hill and we show that in our video. It involves a whole lot of stairs. Yeah. You're probably going to be sweaty but you can get pretty high up and then you just get these amazing landscape views of Taipei. I'd do that in the morning or late afternoon. Yes. Because you will be hot and sweaty if you do it midday. Haha. The humidity in Taipei is off the charts. Okay, the second thing and this is something we did a lot of is you've got to check out the night markets and eat the street food in Taipei (臺北市). Yes. It is legendary. There are so many to choose from. We went to some of the more famous ones. Shilin, Ningxia and Raohe. Yeah those are the three we went to. There is more. There is more within the city centre. There is also more that you can visit like on a daytrip. Yeah, so those markets. I mean markets are free to visit so it is just a matter of how much you end up spending on food there. So again if you're on a budget it is a really great place to go for your meals. We are going to number 3. That is the Chiang Kai Shek Memorial Hall. One of the most like iconic famous places to visit in the city. Um, it is just is definitely worth a visit. Yeah, it is free. You can go there to watch the changing of the guard. Yep. It does get quite crowded and I would also recommend going either early in the morning or late in the afternoon because when the sun is shining down on like that white marble or whatever it is like it kind of burns. It is so hot like you really feel the heat shining back in your face. You get baked. It is a really intense. You get baked. So yeah early in the day is best. Another free attraction you can visit are the Beitou Hot Springs. And you do have to pay if you want to go in to some of the private springs. It is just a small fee to go in so yourself. But if you just want to enjoy the springs and like look at them. Take pictures. That is also free. Yeah an important thing to note about that is that is kind of on the outskirts of the city. That is not in the city centre. So that takes a little. It is a little bit longer to get to. But it is one of the. It is definitely wired from downtown. And the last one is probably one of the most famous temples in all of Taipei (臺北市). It is the Longshan Temple. Longshan. So yeah check that place out. So those are the five things that we recommend. For free! For free. And so the next section that we have are the must do things in the city. Things that you're going to have to pay for. Yeah, you will pay for these but do not miss them. And number one is Taipei 101. Of course. One of the coolest buildings we've ever seen anywhere. Like not just the outside design of it is awesome but it is also just an amazing building to go in to. There is it is really nice. Really new and modern. So in terms of the price of visiting it is only 600 New Taiwan Dollars which is under $20 US bucks at the current moment. So a little bit pricy but I mean it is the most iconic site in all of Taipei so I think it is worth paying for it. Next is the Gondola ride. That was fun. I think that was probably our favorite activity right? On a personal level. Yeah. It is just gorgeous to go on this gondola ride. You are out in nature and yeah you just get like when you arrive it is so cool you can get a really cool view of like the city way off in the distance. And it is also a great place to have a Taiwanese tea. Yeah, so you're up in the hills and they have a lot of different teahouses you can visit so if you want something close to nature to just have a very chill and relaxed day you can go have tea and enjoy the views, walk around so it is pretty cool. And that costs. It is a 120 New Taiwan Dollars which is the equivalent of $4 US dollars to get there. Yeah. Each way. And as we mentioned before you can use your EasyCard. So if you have enough credit it is an awesome way to do it. We're moving on to must eat foods. What do you have to eat in Taiwan (中華民國). Let's see. Oh my gosh so we're going back to night markets. And my gosh there is just an endless supply of things to try. You have everything from these exotic like stinky tofu. Ew. To like tame stuff like there is a lot of really good desserts. Ice cream there is different types of chicken. There is different types of fish. If you guys really want to see all of the different options of foods to eat you have to check out our three different street food markets that we hit. Anyways price point for these street food snacks. Yeah, so you can pay anywhere between 20 to 150 New Taiwan Dollars and that is range is from under 1 US dollar all the way up to 5 US bucks. And the only time we paid that much was for like expensive more expensive meat and fish items. Most things slotted in between the 30 and 90 price point which is between $1 to $3 US bucks. So man, you could if you have a budget of ten US dollars per person. You can eat well. You can very well and you will be stuffed by the time you leave. Okay, so that is a must. The next one is Din Tai Fung. If you're going all the way to Taipei (臺北市) you need to try Xiaolongbao. These special pork soup dumplings. They are amazing. And they are really affordable for a restaurant with so much hype. It is a Michelin Star restaurant. Michelin Star. And this it is safe to say this was our favorite restaurant in Taipei. We went back again and again and again. I think we went back three or four times. Many times. Five times. Something like that. And we found that like if you're spending between $7 to $12 US dollars per person you're going to be eating really well. So again really quite affordable and the only thing is we had to line up. Yes. The lines are really long so go early or go outside of meal times. Like go in the middle of the afternoon and then maybe you can get in really quick. Right. So this is the fun part. We are going to talk about the things we liked about Taipei (臺北市). And then disliked. Dun dun dun. Yeah, we're going to every guide we do we are going to talk about the things we liked and disliked. Loved and hated. Let's start with the positives. Alright, so number one. And this is the third time we're talking about this. But the night markets and street food in Taipei are legendary. Like Taipei I would say I would call it the foodie capital of Asia. Yeah. Like I don't think the only other city I've been to where they are that passionate about food is Lima in Peru. And that is not in Asia. Haha. So I mean you have night markets that are running every single day. You have an endless supply of food to try. It is all really affordable. And we also saw that people are willing to line up for food. Yeah. It is crazy. People will stand in line to eat at this one particular restaurant because they specialize in something and it is amazing. Even for street food too. So I mean that is a really good way to find out where you should be eating when you go to these night markets. If there is a line that means it is good. Another thing we really enjoyed about Taipei (臺北市) was proximity to nature. So it didn't take very long to ride the MRT out of the city and just find yourself like in a nature reserve where you can see wildlife and birds or like to be out in the hot springs. Yeah or the Maokong Gondola. Or the gondola. Yeah or even the day we went out to Tamshui and we went biking along the waterfront. That was so much fun. So yeah, you're never too far from the city centre. And you're never too far from nature. Sorry that is what I meant to say. You are never too far. You can escape the city center really easily. Yes. Okay next one is ah yeah I want to talk about the awesome metro system. The MRT. One of the best we've ever used anywhere in the world. Just fantastic, efficient, cheap, clean. Clean. Takes you all over the city. There is lots of lines so you can transfer easily. Just an awesome way to get around Taipei. Ooh another really important one we met lots of friendly locals. Like seriously any time we looked a little lost or disoriented people actually approached us and asked us oh where do you need to go. Do you need any help and that is very rare. I find that in big cities people are always in a rush or like they're focussed on themselves and they don't really stop to help tourists. But in Taipei (臺北市) we had a lot of people helping us out and we also had random people approach us just to practice English and have a little chat. Yeah and it wasn't creepy or anything like that. They were just like really nice pleasant people. So that was cool. Yeah, I felt welcome. Yeah, that was definitely a highlight of visiting Taipei (臺北市. Okay and the last point that we really liked about Taipei is that yes it is a really big city but it is spread out enough that it doesn't feel as claustrophobic. It doesn't feel as crowded as like a Hong Kong or Seoul or some of these other cities. So it has that it just has a feeling like you have a bit more open space. Yeah. And I love that. Personal space is nice. So now we're going to talk about things we didn't necessarily like about Taipei (臺北市). And honestly we had to sit down and like kind of wrack our brains because there weren't a whole lot of things we disliked. No, it was a really fun trip overall. Yeah. Like we really loved visiting. So the thing we'll start off with is whether we were supposed to be visiting what was considered in the dry season. Dry season. And we experienced a lot of rain. And even when it wasn't raining it was really humid. So we kind of had to bring an umbrella everywhere and there would be days where it would be like rain and then a little pocket of sunshine and then a lot of rain again and so like we had to be prepared for rain all the time. Yeah. And you may have seen some blue skies in the video. I think we had one day of blue skies and we were literally oh my gosh it is a sunny day we have to film now. Yeah and we were like running around trying to film in good weather because honestly it was quite wet while we were there. So another thing we kind of disliked about the city and this is true of most big cities we visit is around rush hour in the metro it can get quite crowded. Oh yeah. But yeah aside from that man no complaints. We had a really good time. So if you're thinking of visiting Taipei (臺北市) as well we hope this video was kind of handy. Kind of useful. If you have any other questions about the city feel free to pop those in the comments section below and we'll try to answer those if we can. Yep. If not if you guys know the answer feel free to you know chime in and help fellow travellers out. Yeah, please share your tips because we've only been there for a week so anyone who lives there would know a lot more than we do. So yeah signing off and definitely recommend going to Taipei (臺北市). Bye. Bye for now.", "text_with_breaks": "Today we’re going to take you around a city\nthat completely won us over: Taipei (臺北市\n\n- 台北市).\n\nAs two self-proclaimed foodies who are always\non the hunt for the next meal, we loved the\n\namazing mix of restaurants and street markets\nthe city had to offer.\n\nOn top of that, there were plenty of temples,\nmuseums, and nature escapes to keep us busy\n\nthroughout the day, so we actually managed\nto pack quite a bit into our trip.\n\nWith this video, we’re going to show you\n30 things to do in Taipei, Taiwan (中華民國),\n\nand you can count on a few foodie recommendations\nto be sprinkled throughout.\n\nNow let’s get started.\n\nLet’s start with the city’s most iconic\nlandmark: Taipei 101 (臺北101 / 台北101).\n\nWell good morning.\n\nToday the skies have finally parted.\n\nIt has stopped raining.\n\nSo we're going to visit the attraction we've\nbeen waiting for.\n\nWe're heading to Taipei 101 (臺北101 - 台北101).\n\nThis was the tallest building in the world\nat one point.\n\nIt no longer is so yeah it should be fun and\nwe should be able to get some great views\n\nof the city.\n\nSo we have the tickets.\n\nYou paid.\n\nYou do the math.\n\nSo it is 600 Taiwan dollars each.\n\nSo you're basically looking at just under\ntwenty US bucks.\n\nAbout nineteen dollars.\n\nSo not cheap but I think it is going to be\nworth it.\n\nSo we made it to the top.\n\nYeah, that was crazy.\n\nSo it took thirty seven seconds.\n\nWhen we both got off we thought man that felt\nlike it was only like five or ten seconds.\n\nI know.\n\nAnd to get up that high it didn't feel like\nit is as powerful as you would think.\n\nIt was still really smooth.\n\nIt was very smooth but my ears did pop.\n\nOnce you finish visiting Taipei 101, you’ll\nexit inside the Taipei 101 mall which is also\n\nworth the visit.\n\nThis is a mall with high end brands and designer\nlabels, and it’s probably the most luxurious\n\nmall we’ve ever set foot in.\n\nSo if you're looking for panoramic views of\nTaipei that also include Taipei 101 you'll\n\nwant to climb Elephant Hill (象山).\n\nWe're currently struggling here.\n\nThey call it a hike but really it is just\nhundreds of stairs and you're just climbing\n\nstairs the whole time.\n\nBut we're starting to get nice views.\n\nJust catching our breath now.\n\nSo I think the hardest part was probably the\nhumidity not even the steps.\n\nYeah.\n\nSam, what did you think?\n\nI'm sweating profusely.\n\nI think I see some little drips there on your\nforehead.\n\nLittle?\n\nI'm like totally drenched in my shirt.\n\nI'm so glad we brought water because we weren't\ninitially planning to do this one today.\n\nYeah.\n\nGood idea to put some water in my backpack.\n\nNext, we visited Liberty Square which is flanked\nby the National Theater to the north, the\n\nNational Concert Hall to the south, and the\nFreedom Square Memorial Arch to the west.\n\nThese structures are impressive enough on\ntheir own, but the main reason you come here\n\nis to see Chiang Kai Shek Memorial Hall (中正紀念堂)\nwhich was erected in memory of the former\n\npresident of the Republic of China.\n\nYou can also watch a changing of the guard\nceremony at the memorial, but try to get there\n\nearly, otherwise you’ll be several rows\nof people deep.\n\nAnother place to visit in Taipei (臺北市\n- 台北市) is the National Revolutionary\n\nMartyrs’ Shrine (國民革命忠烈祠),\nwhich was built to honour the soldiers who\n\ndied during the War of Resistance against\nJapan, the Civil War between Nationalist and\n\nCommunist China, and the First and Second\nTaiwan Strait Crises.\n\nYou can also watch the changing of the guard\nhere.\n\nSo we have just arrived at the Shilin Night\nMarket (士林夜市) and it is still quite\n\nearly.\n\nIt is 4:30 PM.\n\nMost of the stalls start opening closer to\nfive o'clock and things will only continue\n\nto get busier as the night goes on.\n\nAnd apparently this market can run until like\none or two in the morning.\n\nSo yeah, still very early.\n\nWe were hungry so we couldn't wait any longer.\n\nIf you’re a foodie, you’ll definitely\nenjoy Shilin Night Market.\n\nThere are food options galore and there’s\nenough variety that you can turn all the snacking\n\ninto a full meal.\n\nIf your taste buds are feeling adventurous,\nbe sure to track down stinky tofu!\n\nSo Sam is leading the way with this one.\n\nWhat are we having next?\n\nAlright moment of truth.\n\nWe've been playing it kind of tame.\n\nPlaying it kind of safe so far.\n\nWe're going right in to the classic Taiwanese\nstreet food (台湾街头食品) here.\n\nWe are having Stinky Tofu (臭豆腐).\n\nI'm going to go take a bite here.\n\nYeah.\n\nI think there is some cabbage.\n\nYou can see it is on a double skewer here.\n\nYeah, a double skewers and it has got cabbage\nin the middle.\n\nSomewhat like a sandwich.\n\nOh my.\n\nA little overpowering there.\n\nThat is something else.\n\nOh.\n\nIt is spicy.\n\nUm.\n\nOh man.\n\nI'm keeping my distance.\n\nIt is just you really taste the sourness of\nit.\n\nAnd the fermented aspect and woah.\n\nThat is something that would take a while\nto get used to.\n\nI don't think I'm ever going to enjoy this\none to be honest.\n\nOne of my favourite outings in Taipei was\nriding the Maokong Gondola (貓空) up to\n\nthe hills.\n\nThe route is 4.3 kilometres long and we rode\nin a cabin with glass floors, which was kind\n\nof scary but cool at the same time.\n\nAnd of course because this is Taipei (臺北市\n- 台北市) it started raining again as soon\n\nas we got off the Gondola.\n\nSo I think we're going to pop in for some\ntea.\n\nThere are lots of little teahouses around\nhere.\n\nSo yeah, we're going to stay dry and I hope\nthe rain stops.\n\nSam is stealing my order.\n\nHe saw that I was ordering something really\ntasty and he was like that is what I'm getting.\n\nYeah, well.\n\nCopycat!\n\nYou're taking the good one.\n\nCopycat!\n\nI'm copycat-ing.\n\nWhy not?\n\nSo we've found a teahouse with a view.\n\nWe've got Taipei 101 off in the distance.\n\nThere she be.\n\nAnd we also have nice lush greenery all around\nus.\n\nAnd we feel really far removed away from the\ncity which is quite a nice feeling.\n\nIt doesn't actually take that long to get\naway from the city centre and to be out in\n\nnature.\n\nWhich is something I really like.\n\nWe may have gone a little overboard.\n\nWe ordered two different kinds of teas.\n\nOne coffee and lots of Taiwanese desserts.\n\nThis one is actually Sam's.\n\nI believe it is Taguen if I'm pronouncing\nthat correctly.\n\nYeah, Taguin or Taguin tea.\n\nWe asked what was the local tea and they suggested\nthis one.\n\nThis is the one.\n\nSo we have to let it steep for two minutes\nand then we can pour it.\n\nAnd then look at the snack plate that we have.\n\nWe've got cookies, we've got dried fruit,\nwe've got something that looks like mango.\n\nYeah yeah.\n\nOh man it looks so good Oh my.\n\nIt looks like is that one with peanuts or\nsomething?\n\nMaybe?\n\nWow.\n\nI'm going to wait for my tea and then we'll\ndig in to this.\n\nAlready getting in to the snacks.\n\nYeah, I already had one of these.\n\nThis is awesome.\n\nThis is like one of those uh sweet and sour\ndried plums.\n\nOh, I love these.\n\nMmmmm.\n\nYou're just popping them like candy.\n\nMmmm.\n\nThey are really good.\n\nUm, they have a large pit in the middle but\nreally sweet inside.\n\nUm, just so flavorful.\n\nYou look like you're having a moment over\nthere.\n\nI am.\n\nDessert time.\n\nWhat are you trying first?\n\nThis cookie.\n\nI really hope it is peanut butter.\n\nPlease be peanut butter.\n\nMmmm.\n\nWhat is it?\n\nNot peanut butter.\n\nNot peanut butter?\n\nIs it sweet?\n\nYeah but I can't identify what it is.\n\nBut it is not peanut butter.\n\nHahaha.\n\nWell why would it be?\n\nHahaha.\n\nThat is not a thing in Taiwan (中華民國)\nis it?\n\nI'm going to try this one.\n\nI think it is puffed rice.\n\nIt is light in the hand and sticky.\n\nMmmmm.\n\nYep.\n\nNice and crunchy.\n\nSweet on the outside.\n\nMmmm.\n\nI like it.\n\nAnd now there is one more left to try.\n\nThat little green one.\n\nPlease be wasabi.\n\nPlease be wasabi.\n\nHaha.\n\nIt is probably going to be matcha.\n\nMmmmm.\n\nThat is like a crumbly I don't know if you'd\ncall it a cookie it is more like a cake.\n\nIs it green tea flavored?\n\nNo, it is not.\n\nIs it wasabi.\n\nNo, it is not.\n\nIt is sweet.\n\nIt is really good though.\n\nOn the way back from the gondola, you’ll\nexit next to the Taipei Zoo (臺北市立動物園),\n\nwhich is a family-friendly attraction in the\ncity.\n\nWe are now visiting the Beitou Hot Springs\n(北投溫泉) and it smells like rotten eggs.\n\nDoesn't smell very pretty but it does look\npretty cool.\n\nSo we can't go swimming in that very spot\nbecause it is over seventy five degrees Celsius\n\nand that would kind of cook you up.\n\nHahaha.\n\nUm, haha.\n\nThat would not be fun.\n\nSo we're visiting Guandu Nature Park (關渡自然公園)\nand it is nice to get out in nature here obviously\n\nbut we're hoping to also spot some birds as\nwell today.\n\nSo Sam is being way too loud in this park\nand all the birds keep flying away before\n\nhe can spot them.\n\nSo Sam are you spotting any birds or are you\nscaring them away?\n\nProbably a bit of both.\n\nLike I spotted a few but I didn't have my\ncamera ready so it was a bit of a photography\n\nfail.\n\nBut we just started so I still am confident\nwe can find some.\n\nI think you're being too loud.\n\nThat is why the birds keep flying away.\n\nSo Sam spent so much time in nature that he\njust confused a bird call for the sound of\n\na construction truck.\n\nHahaha.\n\nWhat?\n\nHow is that possible?\n\nHey, the construction trucks sound a little\ndifferent over here I guess.\n\nI don't have any excuses.\n\nTamshui (淡水區) is a seaside district\nthat’s 40 minutes north of Taipei, so we\n\nthought we’d include it in this list.\n\nThe bike path along the waterfront makes it\nperfect for a day trip on a sunny day.\n\nSo this is pretty cool.\n\nWe just rented bikes outside of the station\nand I did math wrong.\n\nSo I thought it was ten dollars for an hour\nwhich I thought was great but it turns out\n\nit is only a little over a dollar and you\nget the bicycle for a whole hour and you can\n\njust ride along the waterfront so yeah that\nis what we're going to be doing.\n\nAnd it is a beautiful day to be out after\nall that rain.\n\nSo the biking was a lot of fun.\n\nI mean we covered quite a bit of territory\nin just one hour.\n\nReally cool just going out and seeing people\nfishing, you see people out shopping doing\n\ndifferent things.\n\nJust it is nice and quiet out here.\n\nYeah, and there are museums and cultural attractions.\n\nWe didn't really visit many of them because\nwe would have had to get off of our bikes\n\nand we didn't have a lock for that so yeah\nwe just kind of focussed on the bike ride\n\nwhich was fun though still.\n\nIf you don’t want to go all the way to Tamshui\n(淡水區), you can also explore Taipei (臺北市\n\n- 台北市) by bike with the U-Bike share\nsystem that has kiosks across the city.\n\nToday we're on a bit of a food mission.\n\nWe've been hearing about Din Tai Fung (鼎泰豐\n- 鼎泰丰).\n\nApparently, they specialize in soup dumplings.\n\nSo that is what we're going to try today.\n\nWe absolutely love dumplings so any excuse\nfor us to eat dumplings is always a good one\n\nand yeah it is another rainy day in Taipei\n(臺北市) so we figured let's plan our day\n\naround food.\n\nLet's go eat.\n\nYes, and this place opens at ten in the morning\nand we are expecting huge lines.\n\nSo we're here early let's go get in line.\n\nAlright so before coming here we were reading\nthe history of the place and apparently the\n\nman who started this Yang he used to run a\nshop where he sold cooking oil and like that\n\nwas his business but apparently when that\nindustry started to change and people weren't\n\nbuying as much cooking oil anymore he had\nto come up with a new business idea so he\n\nand his wife decided okay we're going to sell\nsoup dumplings and like they became such a\n\nhuge hit that today they have locations not\nonly across Taipei (臺北市) and Taiwan\n\n(中華民國) but also around the world in\nplaces like LA, Hong Kong.\n\nSo yeah, pretty cool story and now we're waiting\nfor the food.\n\nThis is the look of excitement.\n\nSo the star of the meal has arrived.\n\nThe Xiaolongbao (小笼包 - 小籠包) is\nhere on the table in real life.\n\nAnd this is cool.\n\nSo you eat it with a special sauce and they\nactually give you instructions on how it is\n\ndone.\n\nHow to enjoy Xiao long bao (小笼包 - 小籠包).\n\nThis is how you eat it.\n\nUm, and they basically explain how to prepare\nthe sauce so we're going to try our hand at\n\nthis.\n\nThe waiter actually wanted to make it for\nus and we're like no.\n\nWe are filming this.\n\nHaha.\n\nSo allow me to demonstrate.\n\nOkay so first up we have our little plate\nwith ginger right here.\n\nSo it says put some soy sauce and vinegar.\n\nSo it is one part soy sauce.\n\nOne part soy sauce.\n\nAnd three parts vinegar.\n\nI'd say that is about three parts vinegar.\n\nNext up we grab our little Xiaolongbao (小笼包\n- 小籠包) and dip it into the sauce.\n\nOnce it has been dipped we place it on the\nspoon.\n\nLet us see what is next.\n\nOh, let's not forget you have to poke a little\nhole to let out the soupy broth that is hiding\n\nin there.\n\nCan you see that.\n\nOh my gosh.\n\nOh wow look at it seeping out.\n\nPouring out.\n\nAnd then then you take some of the ginger\nfrom the plate add it on top and it all goes\n\nin in one bite.\n\nIs that too big for one bite?\n\nTry.\n\nMmmm.\n\nIs that tasty?\n\nWow.\n\nThat is amazing.\n\nThat is so juicy.\n\nOh man.\n\nIs that one of the best dumplings you've ever\nhad?\n\nIt really is.\n\nI'm so glad we came here and stood in line.\n\nThis is worth it.\n\nSo next up we're visiting the National Palace\nMuseum (國立故宮博物院).\n\nIt is still drizzling if you can believe that.\n\nBut at least the sun has also come out.\n\nSo a little bit warmer.\n\nWe've got some rainbows and yeah we're just\ngoing to visit this place.\n\nOkay so we had a slight change of plans.\n\nIt was really crowded to go into the museum\nand they actually had lines to visit some\n\nof the galleries so we decided to scrapt that.\n\nWe're not going in and we're visiting the\nZhishan Gardens (至善園) instead which\n\nare right next door.\n\nIt is really cheap to get in and yeah it is\nso peaceful.\n\nHardly anyone in sight.\n\nAnother thing to do in Taipei is to visit\nthe Lungshan Temple (艋舺龍山寺).\n\nThis is a Buddhist temple that was built by\nChinese settlers from Fujian, in honour of\n\nGuanyin, also known as the Goddess of Mercy.\n\nNow, it’s been a while since we talked about\nfood in this video, so let’s hop over to\n\nthe Raohe Street Night Market (饒河夜市).\n\nThis market was even more geared towards foodies\nthan the Shilin Night Market, which we had\n\npreviously visited.\n\nWe had baked pork buns, egg tarts, cartoon-shaped\nwaffles, chicken steak, as well as a few mysterious\n\nsnacks, however, the most memorable was the\nliquid nitrogen ice cream.\n\nPlease put the whole cookie deep in your mouth\nand chew it.\n\nSo what are you having Audrey?\n\nIt is smoking.\n\nSmoking cookie.\n\nI have to put this whole thing in my mouth,\nchew with my teeth and not with my tongue.\n\nAlright.\n\nWoah!\n\nIt is smoking out of your mouth.\n\nHaha.\n\nYou look like a dragon.\n\nHaha.\n\nIs it good?\n\nIt is cold.\n\nIt is like ice.\n\nOh wow.\n\nIt kind of gets stuck to your tongue.\n\nThat is why they tell you to eat it with your\nteeth and eat it fast.\n\nAnd while we’re on the topic of food, let\nus show you what a typical Taiwanese breakfast\n\nlooks like.\n\nSo this is a wheat cake with sesame seeds\non the exterior and it has an omelet inside.\n\nAnd for those of you with a sweet tooth, allow\nus to introduce you to Mango Shaved Ice.\n\nAlright, so our dessert has arrived.\n\nAnd it is standing room only at this particular\nspot.\n\nSo they've got like this little bar outside\nwhere you just bring your dessert, you eat\n\nit here but check this out.\n\nYeah, because all of the tables are full.\n\nI know it is packed with people and there\nis a huge line of people ordering.\n\nSo this is it.\n\nThis is the Mango Snowflake Ice (Xue hua bin\n- 雪花冰).\n\nIt is a mountain.\n\nLike this is huge.\n\nAnd we went for the classic so it is just\nmango and panna cotta on top.\n\nBut I mean they probably have like ten different\nflavors with like strawberries and chocolate\n\nand red beans and you can choose anything.\n\nOkay, so I'm just going to try and get a bit\nof everything.\n\nOh wow.\n\nThe ice is melting a bit already.\n\nI know you have to be fast with this because\nit just starts melting on the spot.\n\nOkay, I'm going to get some mango.\n\nSo I've got a little bit of everything now.\n\nMmmm.\n\nWhat do you think?\n\nOh yeah, that is really sweet.\n\nYou taste.\n\nYou really taste the shaved ice, you really\ntaste the syrup and the nice big chunks or\n\nmango.\n\nFresh mango.\n\nIt reminds me of something we had in Korea\nnot too long ago called Sulbing (설빙).\n\nYeah, which is their shaved ice dessert (Bao\nBing - 刨冰 - 礤冰)) and yeah it is really\n\ngood.\n\nUm, I think I would enjoy this even more on\na hot day as opposed to a cool one like this\n\nbut it is still a lot of fun and still really\nenjoying it.\n\nWe also made sure to try a dish that’s a\nlocal favourite: beef noodle soup.\n\nWe're going to be trying beef noodle soup\n(牛肉麵 - 牛肉面) and this is a super\n\npopular dish.\n\nWe plotted a whole bunch of places on our\nphone and finally settled on one.\n\nSo let's go find Jian Hong Beef Noodles (建宏牛肉麵).\n\nLet's go.\n\nAlright, so the food is already here.\n\nIt came out super quickly.\n\nWe ordered two bowls and this is a small portion\nbut you know what?\n\nI think this is going to be pretty filling\nfor one person.\n\nIt is pretty big for a small portion.\n\nYeah.\n\nI was kind of worried we wouldn't be able\nto get a table because it is already eleven\n\nthirty in the morning.\n\nSo kind of close to lunch but there is still\nplenty of space so that is good.\n\nUm, but yeah, anyways let's have a look.\n\nA closer look at the meal.\n\nSo here you have it.\n\nSo it is a noodle soup with a beef broth and\nthese chunks of meat on top.\n\nThose are really generous chunks of meat.\n\nI know.\n\nYeah, it is a lot thicker than I would have\nimagined.\n\nYeah.\n\nAnd the beef it can be tendon, brisket or\nshank.\n\nAnd again I was worried this was going to\nbe all tendon.\n\nI'm not a huge fan of tendon so I'm glad to\nsee like some really nice cuts of meat in\n\nhere with not a whole lot of fat.\n\nSo yeah, I'm going to grab some chopsticks\nright here.\n\nLots of what appears to be chives.\n\nGreen onions as well.\n\nYeah, chives on top.\n\nSo let's do this.\n\nLet's try this.\n\nPutting my noodles on a spoon perhaps.\n\nMmm.\n\nThat is good.\n\nThey look thick.\n\nMmmm.\n\nThey are quite thick yeah.\n\nThey are nice.\n\nA little chewy.\n\nThey've been soaking in the beef broth so\nthat is nice.\n\nLet's go for some noodles and meat now.\n\nOh my.\n\nThis is messy.\n\nI do not have a talent for noodles and chopsticks.\n\nMy goodness.\n\nHaha.\n\nWhy don't you try the meat?\n\nBoth of them.\n\nNoodles and meat.\n\nOkay.\n\nSo you're getting the noodles on there.\n\nGot the noodles.\n\nOoh, okay.\n\nYou know what?\n\nLet's just go with the meat guys.\n\nThe chopsticks aren't helping me today.\n\nMmmm.\n\nOh wow.\n\nIt is like really salty and savory.\n\nMmm.\n\nYou like that?\n\nMmmm.\n\nIt is quite tender as well.\n\nYeah, this has been cooking for a while.\n\nThis is good.\n\nPleasantly surprised over here.\n\nIf I had to describe Huashan 1914 Creative\nPark (華山1914文化創意產業園區)\n\nin 2 words, it would be hipster central.\n\nThis place was once a winery, but today it’s\na multi-purpose space that draws artists looking\n\nto showcase plays, films, art, photography,\nand so much more.\n\nWe also noticed it’s really popular with\nInstagrammers - seriously, there were photoshoots\n\nhappening every few steps!\n\nSo if you happen to be in Taipei on a rainy\nday you can check out the National Taiwan\n\nMuseum (國立台灣博物館).\n\nHowever, if you're here on a rainy day and\na Monday like we are you're out of luck.\n\nWe're only going to be able to show you the\nexterior and that is about it.\n\nAnother place to visit is the 228 Peace Memorial\n(二二八和平紀念公園 / 二二八和平纪念公园)\n\nlocated in the same park as the National Taiwan\nMuseum.\n\nIt commemorates the victims of what is known\nas the February 28 Incident, which began on\n\nthe same date and saw thousands of civilians\nkilled for taking part in an anti-government\n\nuprising.\n\nSo next up we're at Hsing Tiang Temple (行天宮)\nwhich you can see right behind me.\n\nAnd this temple has more of a local feel.\n\nYou don't see as many tourists here and the\ntemple is dedicated to the patron Saint of\n\nBusinessmen.\n\nSo I'm guessing lots of businessmen are probably\ngoing to be in here praying and getting blessings.\n\nSo let's go check it out.\n\nWe also made time to visit the Taipei Expo\nPark (花博公園), which is a multi-purpose\n\npark just north of the city centre that hosts\ndifferent events and exhibitions.\n\nFrom there, it’s just a skip and a hop to\nthe Taipei Fine Arts Museum (台北市立美術館),\n\nwhich focuses on modern and contemporary art;\nand while you’re at it, you can also visit\n\nTaipei Story Museum (台北故事館), which\nis a house that was built in the English tudor\n\nstyle by a tea merchant, and now holds exhibits\nrelated to tea and local history.\n\nThe street food adventures continue and we\nare going to be eating at the Ningxia Night\n\nMarket (寧夏夜市).\n\nSo this is our third night market here in\nTaipei (臺北市) and I feel like there is\n\nstill a lot of Taiwanese street food we haven't\ntried.\n\nSo we're going to be on a mission to try a\nwhole bunch of new stuff tonight.\n\nYou may be tired of hearing about night markets\nand street food at this point, but indulge\n\nus once more for our third and final market\nvisit in Taipei.\n\nIn Ningxia Night Market, we sampled a shrimp\nstick stuffed with cheese, Chinese Scallion\n\npancakes, flaming beef (yes, they cooked it\nwith a blow torch!), Papaya Milk Smoothies,\n\nCheese Potato, and coffin bread.\n\nNow wrapping up this video, here’s a quick\nnote on transportation.\n\nTravel tip for Taipei.\n\nYeah, so pretty much the easiest way to get\naround Taipei is by the MRT (台北捷運)\n\nand if you're going to come here you'll want\nto pick up an EasyCard (悠遊卡).\n\nWe paid a hundred Taiwanese dollars for this.\n\nWhich is about three US dollars right now.\n\nAnd then you can load it reload it.\n\nIt helps you save on fares and the best part\nis you don't have to keep getting single purchase\n\nfares every time you go to the station.\n\nAnd that’s it for our visit to Taipei!\n\nWe hope you enjoyed this video and that you\ngot a few of idea of things to do, see, and\n\nmost importantly, eat on your next visit.\n\nAs always, if you have any other suggestions\nof fun things to do around Taipei, we invite\n\nyou to share them with travellers in the comments\nbelow.\n\nWishing you happy travels and until next time!\n\nAlright guys, so if you've been watching our\nchannel for the last few weeks you've probably\n\nnoticed that we've filmed a lot in Taipei\n(臺北市).\n\nSo we thought for today's video we would share\nsome tips.\n\nYep.\n\nAnd some costs.\n\nBecause a lot of people asked how expensive\nis Taipei?\n\nOr how much money did we spend and do you\nhave any tips.\n\nSo today it is going to be more of a practical\nvideo with a lot of information.\n\nYeah, exactly and the cool thing is you guys\nsuggested we do this and we're really excited\n\nto do it.\n\nWe listened.\n\nWe listened.\n\nAlso, we have a lot of information to share\nso we had to make notes on the computer.\n\nYou're probably going to catch us staring\ndown but it is just because otherwise it is\n\na lot of prices to remember.\n\nYeah, we don't want to miss out on stuff.\n\nSo let's get started.\n\nFirst up we're going to talk about transportation\nfrom the airport in to Taipei (臺北市).\n\nSo we have a few different options.\n\nYeah, so we're looking down at the screen\nso the first option is taking the Express\n\nAirport Bus.\n\nAnd that is what we did.\n\nWe ended up doing that and it is probably\nthe cheapest and maybe one of the most convenient\n\nways to get around.\n\nYeah.\n\nSo I'm looking here and the price range is\nbetween 120 and 150 New Taiwan Dollars which\n\nmeans it runs for about four to five US bucks.\n\nYeah.\n\nSo basically when you exit in the arrivals\ngate just go to the information desk and ask\n\nthem about the bus and they'll point you in\nthe right direction.\n\nAnd then once you get to the right stand you\njust need to let them know where in the city\n\nyou are going and they'll tell you what stop\nyou need to get off at and they will charge\n\nyou accordingly.\n\nYeah, it is awesome.\n\nSuper easy.\n\nYou don't even have to know which bus number\nyou're going on.\n\nThey have that figured out for you.\n\nNext option.\n\nAlright so moving on there is the high speed\nrail station located at the airport and the\n\ncool thing I'm looking here is that we didn't\ndo this so I have to look at my notes here\n\nso it takes 25 minutes to get from the airport\nto the main train station.\n\nWhich is pretty amazing.\n\nThat is a really fast ride.\n\nYeah.\n\nAnd the train station in Taipei is a really\ncentral location so that might be your best\n\nbet.\n\nThen you would have to transfer either to\nthe subway or the bus.\n\nYeah.\n\nBecause I mean your hotel may not be next\nto the main train station.\n\nRight.\n\nSo it might involve multiple types of transportation.\n\nI'm seeing that the price here is a 165 New\nTaiwan Dollars which is under $6 US bucks.\n\nSo again not bad.\n\nPretty cheap.\n\nIt would be a really efficient way to get\nin to the city and probably quite fun.\n\nI always like, we like taking trains.\n\nActually Sam.\n\nNext up.\n\nAlright, okay so we're moving up in price.\n\nThis is the Airport Shuttle.\n\nUm, I guess this is probably a little bit\nmore comfortable.\n\nIt says door to door service to all hotels\nin Taipei City.\n\nSo yeah, that is pretty fancy but you are\ngoing to be paying more.\n\nI'm noticing the price is 350 New Taiwan Dollars\nwhich puts you at over $11 US dollars per\n\nperson.\n\nSo yeah, that is a big bump up in price.\n\nAnd a real big bump up in price is the next\noption.\n\nThe taxi.\n\nThe taxi.\n\nAnd that is going to cost you from anywhere\nfrom 900 to 1200 New Taiwan Dollars.\n\nSo you are looking at the 30 to 40 US dollar\nprice range.\n\nAnd that is if you're staying in the city\ncentre.\n\nYeah, honestly I would probably go for first\noption.\n\nYep.\n\nBecause the bus was very comfortable, easy\nto find, they dropped us off where we needed\n\nto go.\n\nSo yeah.\n\nSuper affordable too.\n\nSuper affordable and yeah I've done that I've\nbeen to Taipei (臺北市) twice.\n\nYou've been once.\n\nAnd I've done that service twice.\n\nGreat service.\n\nOkay that is transportation and next let's\nmove on to accommodations.\n\nWhat type of accommodations are you going\nto stay in in Taipei?\n\nSo let's start with the cheapest.\n\nHostels.\n\nAnd that is always the hostel.\n\nAlways hostels.\n\nAlmost anywhere in the world is a hostel.\n\nAnd looking at my notes here you can stay\nat a hostel for anywhere between 400 to 600\n\nNew Taiwan Dollars and so that's between 12\nto 20 US bucks.\n\nAnd that makes sense because when I went in\n2010 I stayed at one of the cheapest hostels\n\nand it was 10 US dollars so like six or seven\nyears later the cheapest one is about 12 bucks.\n\nYeah, that sounds about right.\n\nYou'll probably get a bed in a dorm so you\nmay be sharing the space with a few different\n\ntravelers.\n\nYep.\n\nBut if you're traveling solo that can be a\nreally fun way to meet people.\n\nSo it is an option.\n\nYeah.\n\nNext option is between 2 to 3 star hotels\nand at that price you're looking at between\n\n$40 to $100 US dollars.\n\nWhat we went for this time was actually an\nAirBNB rental and we often use AirBnB when\n\nwe travel.\n\nSo we got what would you call it?\n\nLike a studio?\n\nYeah, it was kind of like a studio apartment.\n\nIt had more features than a typical hotel.\n\nLike we had our own washer.\n\nWe had a tiny kitchen.\n\nYeah.\n\nWe had actually everything else was the same\nas a hotel except for those two things.\n\nYeah.\n\nWe had a little kitchen and a little washer\nand a place to hang up our clothes.\n\nWhich is really nice.\n\nIt meant that we could do our own laundry.\n\nBecause we were staying there for over a week\nso yeah we did laundry every other day and\n\nthat meant we had nice clean clothes.\n\nWe had a kitchen we were prepared our breakfasts\nso that was pretty nice.\n\nYeah.\n\nAnd we did that.\n\nWe bought some local fruit.\n\nWe did stuff like that.\n\nSo this type of place when you have your own\nkitchen it allows you to save a little bit\n\nof money because it is one less meal that\nyou have to spend at a restaurant.\n\nAnd you know what?\n\nThe Air BNB rental was actually slightly cheaper\nthan staying in a hotel room and we had more\n\nspace.\n\nYes.\n\nSounds pretty cool.\n\nSo price wise.\n\nSo yeah pricewise it was like we paid I think\nit was about 50 bucks a night and 40 to 60\n\ndollars gets you that type of place in Taipei.\n\nOh and our Airbnb was like right outside the\nmetro station.\n\nYes.\n\nLiterally.\n\nLike you had the exit and then our building\nwas right next door so it was amazing for\n\ntransportation.\n\nSo the cool thing about Taipei (臺北市)\nis that it has one of the most amazing metro\n\nsystems we've ever used.\n\nAnd our biggest tip is not so much where you're\ngoing to stay.\n\nThere is not a particular neighborhood we'd\nrecommend but do get a place that is within\n\nwalking distance of a metro.\n\nBecause that is going to allow you to get\nanywhere in the city super efficiently.\n\nAlright so, moving that ties in nicely to\nwhat we're doing because we're going to talk\n\nabout transportation.\n\nAlright.\n\nAnd the only thing that we recommend doing\nfor transportation in Taipei is to the take\n\nthe Taipei Metro also known as the MRT.\n\nYep.\n\nAnd you got an EasyCard for that.\n\nRight.\n\nEasyCard is awesome.\n\nI'm looking over here just to confirm the\nprice.\n\nYeah, the Easy Card is a 100 New Taiwan Dollars\nwhich is just over 3 US bucks.\n\nAmazing card to have.\n\nNot only can you use it to get around on the\nmetro but you can also use it for museums,\n\nyeah for a few attractions around the city.\n\nThe zoo.\n\nThe zoo.\n\nThe Maokong Gondola.\n\nSo taking the cable car and also you can also\nuse it to rent the public bikes too.\n\nYeah, so it is like multifunctional.\n\nMultipurpose.\n\nIt is one of the most versatile transportation\ncards you can ever pick up.\n\nLike it is just awesome.\n\nOh and the other cool thing and this is really\nimportant is you save 20% on your fares.\n\nSo fares start at 20 New Taiwan Dollars which\nis like what 60 or 70 US cents.\n\nAnd you get your 20% discount and that brings\nit down to you're starting off at like 50\n\ncents which is 16 NTD.\n\nAnd Sam loves discounts.\n\nYeah.\n\nThat is why he got the card.\n\nSo yeah it is going to save you money thought\nespecially if you're there for a few days.\n\nAnd there is an option here I'm just looking\ndown here you can get a one day pass.\n\nAnd we didn't do this obviously because we\nstayed for a while but if you pay a 200 Taiwanese\n\nDollars which is under 7 US bucks that gives\nyou unlimited rides on the MRT but it does.\n\nI'm looking here at the notes.\n\nIt does not include the Maokong Gondola.\n\nWomp womp.\n\nSo yeah.\n\nBut anyways I can't stress enough how cool\nthis MRT is.\n\nIt is so clean, so efficient, on time.\n\nGets you anywhere in the city within minutes.\n\nIt has a fun little jingle.\n\nYeah.\n\nWe loved it.\n\nWe took it go everywhere.\n\nIf we couldn't walk there we where we taking\nthe MRT.\n\nSo you've probably already watched our city\nguide of things to do in Taipei but we wanted\n\nto highlight a few activities that are free.\n\nIf you're not looking to spend any money whatsoever.\n\nRight.\n\nSo number 1 if you don't want to go up Taipei\n101 but you want cool views of the city you\n\ncan actually climb the Elephant Hill and we\nshow that in our video.\n\nIt involves a whole lot of stairs.\n\nYeah.\n\nYou're probably going to be sweaty but you\ncan get pretty high up and then you just get\n\nthese amazing landscape views of Taipei.\n\nI'd do that in the morning or late afternoon.\n\nYes.\n\nBecause you will be hot and sweaty if you\ndo it midday.\n\nHaha.\n\nThe humidity in Taipei is off the charts.\n\nOkay, the second thing and this is something\nwe did a lot of is you've got to check out\n\nthe night markets and eat the street food\nin Taipei (臺北市).\n\nYes.\n\nIt is legendary.\n\nThere are so many to choose from.\n\nWe went to some of the more famous ones.\n\nShilin, Ningxia and Raohe.\n\nYeah those are the three we went to.\n\nThere is more.\n\nThere is more within the city centre.\n\nThere is also more that you can visit like\non a daytrip.\n\nYeah, so those markets.\n\nI mean markets are free to visit so it is\njust a matter of how much you end up spending\n\non food there.\n\nSo again if you're on a budget it is a really\ngreat place to go for your meals.\n\nWe are going to number 3.\n\nThat is the Chiang Kai Shek Memorial Hall.\n\nOne of the most like iconic famous places\nto visit in the city.\n\nUm, it is just is definitely worth a visit.\n\nYeah, it is free.\n\nYou can go there to watch the changing of\nthe guard.\n\nYep.\n\nIt does get quite crowded and I would also\nrecommend going either early in the morning\n\nor late in the afternoon because when the\nsun is shining down on like that white marble\n\nor whatever it is like it kind of burns.\n\nIt is so hot like you really feel the heat\nshining back in your face.\n\nYou get baked.\n\nIt is a really intense.\n\nYou get baked.\n\nSo yeah early in the day is best.\n\nAnother free attraction you can visit are\nthe Beitou Hot Springs.\n\nAnd you do have to pay if you want to go in\nto some of the private springs.\n\nIt is just a small fee to go in so yourself.\n\nBut if you just want to enjoy the springs\nand like look at them.\n\nTake pictures.\n\nThat is also free.\n\nYeah an important thing to note about that\nis that is kind of on the outskirts of the\n\ncity.\n\nThat is not in the city centre.\n\nSo that takes a little.\n\nIt is a little bit longer to get to.\n\nBut it is one of the.\n\nIt is definitely wired from downtown.\n\nAnd the last one is probably one of the most\nfamous temples in all of Taipei (臺北市).\n\nIt is the Longshan Temple.\n\nLongshan.\n\nSo yeah check that place out.\n\nSo those are the five things that we recommend.\n\nFor free!\n\nFor free.\n\nAnd so the next section that we have are the\nmust do things in the city.\n\nThings that you're going to have to pay for.\n\nYeah, you will pay for these but do not miss\nthem.\n\nAnd number one is Taipei 101.\n\nOf course.\n\nOne of the coolest buildings we've ever seen\nanywhere.\n\nLike not just the outside design of it is\nawesome but it is also just an amazing building\n\nto go in to.\n\nThere is it is really nice.\n\nReally new and modern.\n\nSo in terms of the price of visiting it is\nonly 600 New Taiwan Dollars which is under\n\n$20 US bucks at the current moment.\n\nSo a little bit pricy but I mean it is the\nmost iconic site in all of Taipei so I think\n\nit is worth paying for it.\n\nNext is the Gondola ride.\n\nThat was fun.\n\nI think that was probably our favorite activity\nright?\n\nOn a personal level.\n\nYeah.\n\nIt is just gorgeous to go on this gondola\nride.\n\nYou are out in nature and yeah you just get\nlike when you arrive it is so cool you can\n\nget a really cool view of like the city way\noff in the distance.\n\nAnd it is also a great place to have a Taiwanese\ntea.\n\nYeah, so you're up in the hills and they have\na lot of different teahouses you can visit\n\nso if you want something close to nature to\njust have a very chill and relaxed day you\n\ncan go have tea and enjoy the views, walk\naround so it is pretty cool.\n\nAnd that costs.\n\nIt is a 120 New Taiwan Dollars which is the\nequivalent of $4 US dollars to get there.\n\nYeah.\n\nEach way.\n\nAnd as we mentioned before you can use your\nEasyCard.\n\nSo if you have enough credit it is an awesome\nway to do it.\n\nWe're moving on to must eat foods.\n\nWhat do you have to eat in Taiwan (中華民國).\n\nLet's see.\n\nOh my gosh so we're going back to night markets.\n\nAnd my gosh there is just an endless supply\nof things to try.\n\nYou have everything from these exotic like\nstinky tofu.\n\nEw.\n\nTo like tame stuff like there is a lot of\nreally good desserts.\n\nIce cream there is different types of chicken.\n\nThere is different types of fish.\n\nIf you guys really want to see all of the\ndifferent options of foods to eat you have\n\nto check out our three different street food\nmarkets that we hit.\n\nAnyways price point for these street food\nsnacks.\n\nYeah, so you can pay anywhere between 20 to\n150 New Taiwan Dollars and that is range is\n\nfrom under 1 US dollar all the way up to 5\nUS bucks.\n\nAnd the only time we paid that much was for\nlike expensive more expensive meat and fish\n\nitems.\n\nMost things slotted in between the 30 and\n90 price point which is between $1 to $3 US\n\nbucks.\n\nSo man, you could if you have a budget of\nten US dollars per person.\n\nYou can eat well.\n\nYou can very well and you will be stuffed\nby the time you leave.\n\nOkay, so that is a must.\n\nThe next one is Din Tai Fung.\n\nIf you're going all the way to Taipei (臺北市)\nyou need to try Xiaolongbao.\n\nThese special pork soup dumplings.\n\nThey are amazing.\n\nAnd they are really affordable for a restaurant\nwith so much hype.\n\nIt is a Michelin Star restaurant.\n\nMichelin Star.\n\nAnd this it is safe to say this was our favorite\nrestaurant in Taipei.\n\nWe went back again and again and again.\n\nI think we went back three or four times.\n\nMany times.\n\nFive times.\n\nSomething like that.\n\nAnd we found that like if you're spending\nbetween $7 to $12 US dollars per person you're\n\ngoing to be eating really well.\n\nSo again really quite affordable and the only\nthing is we had to line up.\n\nYes.\n\nThe lines are really long so go early or go\noutside of meal times.\n\nLike go in the middle of the afternoon and\nthen maybe you can get in really quick.\n\nRight.\n\nSo this is the fun part.\n\nWe are going to talk about the things we liked\nabout Taipei (臺北市).\n\nAnd then disliked.\n\nDun dun dun.\n\nYeah, we're going to every guide we do we\nare going to talk about the things we liked\n\nand disliked.\n\nLoved and hated.\n\nLet's start with the positives.\n\nAlright, so number one.\n\nAnd this is the third time we're talking about\nthis.\n\nBut the night markets and street food in Taipei\nare legendary.\n\nLike Taipei I would say I would call it the\nfoodie capital of Asia.\n\nYeah.\n\nLike I don't think the only other city I've\nbeen to where they are that passionate about\n\nfood is Lima in Peru.\n\nAnd that is not in Asia.\n\nHaha.\n\nSo I mean you have night markets that are\nrunning every single day.\n\nYou have an endless supply of food to try.\n\nIt is all really affordable.\n\nAnd we also saw that people are willing to\nline up for food.\n\nYeah.\n\nIt is crazy.\n\nPeople will stand in line to eat at this one\nparticular restaurant because they specialize\n\nin something and it is amazing.\n\nEven for street food too.\n\nSo I mean that is a really good way to find\nout where you should be eating when you go\n\nto these night markets.\n\nIf there is a line that means it is good.\n\nAnother thing we really enjoyed about Taipei\n(臺北市) was proximity to nature.\n\nSo it didn't take very long to ride the MRT\nout of the city and just find yourself like\n\nin a nature reserve where you can see wildlife\nand birds or like to be out in the hot springs.\n\nYeah or the Maokong Gondola.\n\nOr the gondola.\n\nYeah or even the day we went out to Tamshui\nand we went biking along the waterfront.\n\nThat was so much fun.\n\nSo yeah, you're never too far from the city\ncentre.\n\nAnd you're never too far from nature.\n\nSorry that is what I meant to say.\n\nYou are never too far.\n\nYou can escape the city center really easily.\n\nYes.\n\nOkay next one is ah yeah I want to talk about\nthe awesome metro system.\n\nThe MRT.\n\nOne of the best we've ever used anywhere in\nthe world.\n\nJust fantastic, efficient, cheap, clean.\n\nClean.\n\nTakes you all over the city.\n\nThere is lots of lines so you can transfer\neasily.\n\nJust an awesome way to get around Taipei.\n\nOoh another really important one we met lots\nof friendly locals.\n\nLike seriously any time we looked a little\nlost or disoriented people actually approached\n\nus and asked us oh where do you need to go.\n\nDo you need any help and that is very rare.\n\nI find that in big cities people are always\nin a rush or like they're focussed on themselves\n\nand they don't really stop to help tourists.\n\nBut in Taipei (臺北市) we had a lot of\npeople helping us out and we also had random\n\npeople approach us just to practice English\nand have a little chat.\n\nYeah and it wasn't creepy or anything like\nthat.\n\nThey were just like really nice pleasant people.\n\nSo that was cool.\n\nYeah, I felt welcome.\n\nYeah, that was definitely a highlight of visiting\nTaipei (臺北市.\n\nOkay and the last point that we really liked\nabout Taipei is that yes it is a really big\n\ncity but it is spread out enough that it doesn't\nfeel as claustrophobic.\n\nIt doesn't feel as crowded as like a Hong\nKong or Seoul or some of these other cities.\n\nSo it has that it just has a feeling like\nyou have a bit more open space.\n\nYeah.\n\nAnd I love that.\n\nPersonal space is nice.\n\nSo now we're going to talk about things we\ndidn't necessarily like about Taipei (臺北市).\n\nAnd honestly we had to sit down and like kind\nof wrack our brains because there weren't\n\na whole lot of things we disliked.\n\nNo, it was a really fun trip overall.\n\nYeah.\n\nLike we really loved visiting.\n\nSo the thing we'll start off with is whether\nwe were supposed to be visiting what was considered\n\nin the dry season.\n\nDry season.\n\nAnd we experienced a lot of rain.\n\nAnd even when it wasn't raining it was really\nhumid.\n\nSo we kind of had to bring an umbrella everywhere\nand there would be days where it would be\n\nlike rain and then a little pocket of sunshine\nand then a lot of rain again and so like we\n\nhad to be prepared for rain all the time.\n\nYeah.\n\nAnd you may have seen some blue skies in the\nvideo.\n\nI think we had one day of blue skies and we\nwere literally oh my gosh it is a sunny day\n\nwe have to film now.\n\nYeah and we were like running around trying\nto film in good weather because honestly it\n\nwas quite wet while we were there.\n\nSo another thing we kind of disliked about\nthe city and this is true of most big cities\n\nwe visit is around rush hour in the metro\nit can get quite crowded.\n\nOh yeah.\n\nBut yeah aside from that man no complaints.\n\nWe had a really good time.\n\nSo if you're thinking of visiting Taipei (臺北市)\nas well we hope this video was kind of handy.\n\nKind of useful.\n\nIf you have any other questions about the\ncity feel free to pop those in the comments\n\nsection below and we'll try to answer those\nif we can.\n\nYep.\n\nIf not if you guys know the answer feel free\nto you know chime in and help fellow travellers\n\nout.\n\nYeah, please share your tips because we've\nonly been there for a week so anyone who lives\n\nthere would know a lot more than we do.\n\nSo yeah signing off and definitely recommend\ngoing to Taipei (臺北市).\n\nBye.\n\nBye for now.", "srt": "1\n00:00:00,969 --> 00:00:05,439\nToday we’re going to take you around a city\nthat completely won us over: Taipei (臺北市\n\n2\n00:00:05,439 --> 00:00:06,439\n- 台北市).\n\n3\n00:00:06,439 --> 00:00:10,010\nAs two self-proclaimed foodies who are always\non the hunt for the next meal, we loved the\n\n4\n00:00:10,010 --> 00:00:13,690\namazing mix of restaurants and street markets\nthe city had to offer.\n\n5\n00:00:13,690 --> 00:00:18,269\nOn top of that, there were plenty of temples,\nmuseums, and nature escapes to keep us busy\n\n6\n00:00:18,269 --> 00:00:22,579\nthroughout the day, so we actually managed\nto pack quite a bit into our trip.\n\n7\n00:00:22,579 --> 00:00:26,409\nWith this video, we’re going to show you\n30 things to do in Taipei, Taiwan (中華民國),\n\n8\n00:00:26,409 --> 00:00:30,439\nand you can count on a few foodie recommendations\nto be sprinkled throughout.\n\n9\n00:00:30,439 --> 00:00:32,079\nNow let’s get started.\n\n10\n00:00:32,079 --> 00:00:36,400\nLet’s start with the city’s most iconic\nlandmark: Taipei 101 (臺北101 / 台北101).\n\n11\n00:00:36,400 --> 00:00:37,510\nWell good morning.\n\n12\n00:00:37,510 --> 00:00:40,970\nToday the skies have finally parted.\n\n13\n00:00:40,970 --> 00:00:42,020\nIt has stopped raining.\n\n14\n00:00:42,020 --> 00:00:45,920\nSo we're going to visit the attraction we've\nbeen waiting for.\n\n15\n00:00:45,920 --> 00:00:48,460\nWe're heading to Taipei 101 (臺北101 - 台北101).\n\n16\n00:00:48,460 --> 00:00:51,720\nThis was the tallest building in the world\nat one point.\n\n17\n00:00:51,720 --> 00:00:56,180\nIt no longer is so yeah it should be fun and\nwe should be able to get some great views\n\n18\n00:00:56,180 --> 00:01:00,400\nof the city.\n\n19\n00:01:00,400 --> 00:01:05,430\nSo we have the tickets.\n\n20\n00:01:05,430 --> 00:01:06,430\nYou paid.\n\n21\n00:01:06,430 --> 00:01:07,710\nYou do the math.\n\n22\n00:01:07,710 --> 00:01:10,150\nSo it is 600 Taiwan dollars each.\n\n23\n00:01:10,150 --> 00:01:14,330\nSo you're basically looking at just under\ntwenty US bucks.\n\n24\n00:01:14,330 --> 00:01:15,860\nAbout nineteen dollars.\n\n25\n00:01:15,860 --> 00:01:26,880\nSo not cheap but I think it is going to be\nworth it.\n\n26\n00:01:26,880 --> 00:01:28,190\nSo we made it to the top.\n\n27\n00:01:28,190 --> 00:01:29,610\nYeah, that was crazy.\n\n28\n00:01:29,610 --> 00:01:31,350\nSo it took thirty seven seconds.\n\n29\n00:01:31,350 --> 00:01:35,000\nWhen we both got off we thought man that felt\nlike it was only like five or ten seconds.\n\n30\n00:01:35,000 --> 00:01:36,000\nI know.\n\n31\n00:01:36,000 --> 00:01:39,210\nAnd to get up that high it didn't feel like\nit is as powerful as you would think.\n\n32\n00:01:39,210 --> 00:01:40,500\nIt was still really smooth.\n\n33\n00:01:40,500 --> 00:01:43,920\nIt was very smooth but my ears did pop.\n\n34\n00:01:43,920 --> 00:02:00,210\nOnce you finish visiting Taipei 101, you’ll\nexit inside the Taipei 101 mall which is also\n\n35\n00:02:00,210 --> 00:02:01,760\nworth the visit.\n\n36\n00:02:01,760 --> 00:02:06,049\nThis is a mall with high end brands and designer\nlabels, and it’s probably the most luxurious\n\n37\n00:02:06,049 --> 00:02:08,670\nmall we’ve ever set foot in.\n\n38\n00:02:08,670 --> 00:02:13,620\nSo if you're looking for panoramic views of\nTaipei that also include Taipei 101 you'll\n\n39\n00:02:13,620 --> 00:02:15,459\nwant to climb Elephant Hill (象山).\n\n40\n00:02:15,459 --> 00:02:17,390\nWe're currently struggling here.\n\n41\n00:02:17,390 --> 00:02:22,190\nThey call it a hike but really it is just\nhundreds of stairs and you're just climbing\n\n42\n00:02:22,190 --> 00:02:24,520\nstairs the whole time.\n\n43\n00:02:24,520 --> 00:02:26,510\nBut we're starting to get nice views.\n\n44\n00:02:26,510 --> 00:02:37,060\nJust catching our breath now.\n\n45\n00:02:37,060 --> 00:02:41,800\nSo I think the hardest part was probably the\nhumidity not even the steps.\n\n46\n00:02:41,800 --> 00:02:42,800\nYeah.\n\n47\n00:02:42,800 --> 00:02:44,200\nSam, what did you think?\n\n48\n00:02:44,200 --> 00:02:45,680\nI'm sweating profusely.\n\n49\n00:02:45,680 --> 00:02:48,590\nI think I see some little drips there on your\nforehead.\n\n50\n00:02:48,590 --> 00:02:49,590\nLittle?\n\n51\n00:02:49,590 --> 00:02:50,830\nI'm like totally drenched in my shirt.\n\n52\n00:02:50,830 --> 00:02:54,900\nI'm so glad we brought water because we weren't\ninitially planning to do this one today.\n\n53\n00:02:54,900 --> 00:02:55,900\nYeah.\n\n54\n00:02:55,900 --> 00:02:57,850\nGood idea to put some water in my backpack.\n\n55\n00:02:57,850 --> 00:03:02,700\nNext, we visited Liberty Square which is flanked\nby the National Theater to the north, the\n\n56\n00:03:02,700 --> 00:03:07,970\nNational Concert Hall to the south, and the\nFreedom Square Memorial Arch to the west.\n\n57\n00:03:07,970 --> 00:03:12,030\nThese structures are impressive enough on\ntheir own, but the main reason you come here\n\n58\n00:03:12,030 --> 00:03:16,520\nis to see Chiang Kai Shek Memorial Hall (中正紀念堂)\nwhich was erected in memory of the former\n\n59\n00:03:16,520 --> 00:03:18,920\npresident of the Republic of China.\n\n60\n00:03:18,920 --> 00:03:23,730\nYou can also watch a changing of the guard\nceremony at the memorial, but try to get there\n\n61\n00:03:23,730 --> 00:03:27,980\nearly, otherwise you’ll be several rows\nof people deep.\n\n62\n00:03:27,980 --> 00:03:32,670\nAnother place to visit in Taipei (臺北市\n- 台北市) is the National Revolutionary\n\n63\n00:03:32,670 --> 00:03:34,910\nMartyrs’ Shrine (國民革命忠烈祠),\nwhich was built to honour the soldiers who\n\n64\n00:03:34,910 --> 00:03:39,459\ndied during the War of Resistance against\nJapan, the Civil War between Nationalist and\n\n65\n00:03:39,459 --> 00:03:43,510\nCommunist China, and the First and Second\nTaiwan Strait Crises.\n\n66\n00:03:43,510 --> 00:03:53,060\nYou can also watch the changing of the guard\nhere.\n\n67\n00:03:53,060 --> 00:04:04,390\nSo we have just arrived at the Shilin Night\nMarket (士林夜市) and it is still quite\n\n68\n00:04:04,390 --> 00:04:05,390\nearly.\n\n69\n00:04:05,390 --> 00:04:06,390\nIt is 4:30 PM.\n\n70\n00:04:06,390 --> 00:04:10,970\nMost of the stalls start opening closer to\nfive o'clock and things will only continue\n\n71\n00:04:10,970 --> 00:04:13,620\nto get busier as the night goes on.\n\n72\n00:04:13,620 --> 00:04:17,040\nAnd apparently this market can run until like\none or two in the morning.\n\n73\n00:04:17,040 --> 00:04:18,970\nSo yeah, still very early.\n\n74\n00:04:18,970 --> 00:04:22,000\nWe were hungry so we couldn't wait any longer.\n\n75\n00:04:22,000 --> 00:04:25,650\nIf you’re a foodie, you’ll definitely\nenjoy Shilin Night Market.\n\n76\n00:04:25,650 --> 00:04:29,600\nThere are food options galore and there’s\nenough variety that you can turn all the snacking\n\n77\n00:04:29,600 --> 00:04:31,300\ninto a full meal.\n\n78\n00:04:31,300 --> 00:04:35,660\nIf your taste buds are feeling adventurous,\nbe sure to track down stinky tofu!\n\n79\n00:04:35,660 --> 00:04:38,820\nSo Sam is leading the way with this one.\n\n80\n00:04:38,820 --> 00:04:39,820\nWhat are we having next?\n\n81\n00:04:39,820 --> 00:04:40,820\nAlright moment of truth.\n\n82\n00:04:40,820 --> 00:04:42,400\nWe've been playing it kind of tame.\n\n83\n00:04:42,400 --> 00:04:43,750\nPlaying it kind of safe so far.\n\n84\n00:04:43,750 --> 00:04:47,970\nWe're going right in to the classic Taiwanese\nstreet food (台湾街头食品) here.\n\n85\n00:04:47,970 --> 00:04:50,710\nWe are having Stinky Tofu (臭豆腐).\n\n86\n00:04:50,710 --> 00:04:51,710\nI'm going to go take a bite here.\n\n87\n00:04:51,710 --> 00:04:52,710\nYeah.\n\n88\n00:04:52,710 --> 00:04:53,710\nI think there is some cabbage.\n\n89\n00:04:53,710 --> 00:04:55,060\nYou can see it is on a double skewer here.\n\n90\n00:04:55,060 --> 00:04:58,070\nYeah, a double skewers and it has got cabbage\nin the middle.\n\n91\n00:04:58,070 --> 00:05:02,970\nSomewhat like a sandwich.\n\n92\n00:05:02,970 --> 00:05:07,460\nOh my.\n\n93\n00:05:07,460 --> 00:05:11,580\nA little overpowering there.\n\n94\n00:05:11,580 --> 00:05:13,210\nThat is something else.\n\n95\n00:05:13,210 --> 00:05:14,210\nOh.\n\n96\n00:05:14,210 --> 00:05:15,880\nIt is spicy.\n\n97\n00:05:15,880 --> 00:05:16,880\nUm.\n\n98\n00:05:16,880 --> 00:05:17,890\nOh man.\n\n99\n00:05:17,890 --> 00:05:19,290\nI'm keeping my distance.\n\n100\n00:05:19,290 --> 00:05:23,380\nIt is just you really taste the sourness of\nit.\n\n101\n00:05:23,380 --> 00:05:28,699\nAnd the fermented aspect and woah.\n\n102\n00:05:28,699 --> 00:05:31,440\nThat is something that would take a while\nto get used to.\n\n103\n00:05:31,440 --> 00:05:34,020\nI don't think I'm ever going to enjoy this\none to be honest.\n\n104\n00:05:34,020 --> 00:05:38,360\nOne of my favourite outings in Taipei was\nriding the Maokong Gondola (貓空) up to\n\n105\n00:05:38,360 --> 00:05:39,360\nthe hills.\n\n106\n00:05:39,360 --> 00:05:44,130\nThe route is 4.3 kilometres long and we rode\nin a cabin with glass floors, which was kind\n\n107\n00:05:44,130 --> 00:05:47,890\nof scary but cool at the same time.\n\n108\n00:05:47,890 --> 00:05:53,820\nAnd of course because this is Taipei (臺北市\n- 台北市) it started raining again as soon\n\n109\n00:05:53,820 --> 00:05:55,600\nas we got off the Gondola.\n\n110\n00:05:55,600 --> 00:05:58,820\nSo I think we're going to pop in for some\ntea.\n\n111\n00:05:58,820 --> 00:06:00,860\nThere are lots of little teahouses around\nhere.\n\n112\n00:06:00,860 --> 00:06:04,960\nSo yeah, we're going to stay dry and I hope\nthe rain stops.\n\n113\n00:06:04,960 --> 00:06:06,060\nSam is stealing my order.\n\n114\n00:06:06,060 --> 00:06:09,020\nHe saw that I was ordering something really\ntasty and he was like that is what I'm getting.\n\n115\n00:06:09,020 --> 00:06:10,020\nYeah, well.\n\n116\n00:06:10,020 --> 00:06:11,020\nCopycat!\n\n117\n00:06:11,020 --> 00:06:12,020\nYou're taking the good one.\n\n118\n00:06:12,020 --> 00:06:13,020\nCopycat!\n\n119\n00:06:13,020 --> 00:06:14,020\nI'm copycat-ing.\n\n120\n00:06:14,020 --> 00:06:28,720\nWhy not?\n\n121\n00:06:28,720 --> 00:06:30,410\nSo we've found a teahouse with a view.\n\n122\n00:06:30,410 --> 00:06:33,060\nWe've got Taipei 101 off in the distance.\n\n123\n00:06:33,060 --> 00:06:34,110\nThere she be.\n\n124\n00:06:34,110 --> 00:06:37,610\nAnd we also have nice lush greenery all around\nus.\n\n125\n00:06:37,610 --> 00:06:41,729\nAnd we feel really far removed away from the\ncity which is quite a nice feeling.\n\n126\n00:06:41,729 --> 00:06:45,310\nIt doesn't actually take that long to get\naway from the city centre and to be out in\n\n127\n00:06:45,310 --> 00:06:46,310\nnature.\n\n128\n00:06:46,310 --> 00:06:47,500\nWhich is something I really like.\n\n129\n00:06:47,500 --> 00:06:52,139\nWe may have gone a little overboard.\n\n130\n00:06:52,139 --> 00:06:56,780\nWe ordered two different kinds of teas.\n\n131\n00:06:56,780 --> 00:06:59,080\nOne coffee and lots of Taiwanese desserts.\n\n132\n00:06:59,080 --> 00:07:00,080\nThis one is actually Sam's.\n\n133\n00:07:00,080 --> 00:07:01,080\nI believe it is Taguen if I'm pronouncing\nthat correctly.\n\n134\n00:07:01,080 --> 00:07:02,080\nYeah, Taguin or Taguin tea.\n\n135\n00:07:02,080 --> 00:07:03,210\nWe asked what was the local tea and they suggested\nthis one.\n\n136\n00:07:03,210 --> 00:07:04,210\nThis is the one.\n\n137\n00:07:04,210 --> 00:07:09,289\nSo we have to let it steep for two minutes\nand then we can pour it.\n\n138\n00:07:09,289 --> 00:07:10,730\nAnd then look at the snack plate that we have.\n\n139\n00:07:10,730 --> 00:07:14,440\nWe've got cookies, we've got dried fruit,\nwe've got something that looks like mango.\n\n140\n00:07:14,440 --> 00:07:15,440\nYeah yeah.\n\n141\n00:07:15,440 --> 00:07:17,520\nOh man it looks so good Oh my.\n\n142\n00:07:17,520 --> 00:07:20,729\nIt looks like is that one with peanuts or\nsomething?\n\n143\n00:07:20,729 --> 00:07:21,729\nMaybe?\n\n144\n00:07:21,729 --> 00:07:22,729\nWow.\n\n145\n00:07:22,729 --> 00:07:24,370\nI'm going to wait for my tea and then we'll\ndig in to this.\n\n146\n00:07:24,370 --> 00:07:25,370\nAlready getting in to the snacks.\n\n147\n00:07:25,370 --> 00:07:30,889\nYeah, I already had one of these.\n\n148\n00:07:30,889 --> 00:07:33,000\nThis is awesome.\n\n149\n00:07:33,000 --> 00:07:41,150\nThis is like one of those uh sweet and sour\ndried plums.\n\n150\n00:07:41,150 --> 00:07:42,150\nOh, I love these.\n\n151\n00:07:42,150 --> 00:07:43,150\nMmmmm.\n\n152\n00:07:43,150 --> 00:07:44,150\nYou're just popping them like candy.\n\n153\n00:07:44,150 --> 00:07:45,150\nMmmm.\n\n154\n00:07:45,150 --> 00:07:46,150\nThey are really good.\n\n155\n00:07:46,150 --> 00:07:47,440\nUm, they have a large pit in the middle but\nreally sweet inside.\n\n156\n00:07:47,440 --> 00:07:49,020\nUm, just so flavorful.\n\n157\n00:07:49,020 --> 00:07:51,440\nYou look like you're having a moment over\nthere.\n\n158\n00:07:51,440 --> 00:07:52,440\nI am.\n\n159\n00:07:52,440 --> 00:07:53,440\nDessert time.\n\n160\n00:07:53,440 --> 00:07:54,440\nWhat are you trying first?\n\n161\n00:07:54,440 --> 00:07:55,440\nThis cookie.\n\n162\n00:07:55,440 --> 00:07:56,440\nI really hope it is peanut butter.\n\n163\n00:07:56,440 --> 00:07:57,440\nPlease be peanut butter.\n\n164\n00:07:57,440 --> 00:07:58,440\nMmmm.\n\n165\n00:07:58,440 --> 00:07:59,440\nWhat is it?\n\n166\n00:07:59,440 --> 00:08:00,440\nNot peanut butter.\n\n167\n00:08:00,440 --> 00:08:01,440\nNot peanut butter?\n\n168\n00:08:01,440 --> 00:08:02,440\nIs it sweet?\n\n169\n00:08:02,440 --> 00:08:03,440\nYeah but I can't identify what it is.\n\n170\n00:08:03,440 --> 00:08:04,440\nBut it is not peanut butter.\n\n171\n00:08:04,440 --> 00:08:05,440\nHahaha.\n\n172\n00:08:05,440 --> 00:08:06,440\nWell why would it be?\n\n173\n00:08:06,440 --> 00:08:07,440\nHahaha.\n\n174\n00:08:07,440 --> 00:08:09,330\nThat is not a thing in Taiwan (中華民國)\nis it?\n\n175\n00:08:09,330 --> 00:08:21,810\nI'm going to try this one.\n\n176\n00:08:21,810 --> 00:08:23,110\nI think it is puffed rice.\n\n177\n00:08:23,110 --> 00:08:28,139\nIt is light in the hand and sticky.\n\n178\n00:08:28,139 --> 00:08:29,470\nMmmmm.\n\n179\n00:08:29,470 --> 00:08:30,810\nYep.\n\n180\n00:08:30,810 --> 00:08:34,820\nNice and crunchy.\n\n181\n00:08:34,820 --> 00:08:37,709\nSweet on the outside.\n\n182\n00:08:37,709 --> 00:08:38,709\nMmmm.\n\n183\n00:08:38,709 --> 00:08:39,709\nI like it.\n\n184\n00:08:39,709 --> 00:08:40,709\nAnd now there is one more left to try.\n\n185\n00:08:40,709 --> 00:08:41,709\nThat little green one.\n\n186\n00:08:41,709 --> 00:08:42,709\nPlease be wasabi.\n\n187\n00:08:42,709 --> 00:08:43,709\nPlease be wasabi.\n\n188\n00:08:43,709 --> 00:08:44,709\nHaha.\n\n189\n00:08:44,709 --> 00:08:45,709\nIt is probably going to be matcha.\n\n190\n00:08:45,709 --> 00:08:46,709\nMmmmm.\n\n191\n00:08:46,709 --> 00:08:49,119\nThat is like a crumbly I don't know if you'd\ncall it a cookie it is more like a cake.\n\n192\n00:08:49,119 --> 00:08:50,170\nIs it green tea flavored?\n\n193\n00:08:50,170 --> 00:08:51,529\nNo, it is not.\n\n194\n00:08:51,529 --> 00:08:52,550\nIs it wasabi.\n\n195\n00:08:52,550 --> 00:08:53,920\nNo, it is not.\n\n196\n00:08:53,920 --> 00:08:54,940\nIt is sweet.\n\n197\n00:08:54,940 --> 00:08:56,819\nIt is really good though.\n\n198\n00:08:56,819 --> 00:09:00,670\nOn the way back from the gondola, you’ll\nexit next to the Taipei Zoo (臺北市立動物園),\n\n199\n00:09:00,670 --> 00:09:07,420\nwhich is a family-friendly attraction in the\ncity.\n\n200\n00:09:07,420 --> 00:09:12,870\nWe are now visiting the Beitou Hot Springs\n(北投溫泉) and it smells like rotten eggs.\n\n201\n00:09:12,870 --> 00:09:20,869\nDoesn't smell very pretty but it does look\npretty cool.\n\n202\n00:09:20,869 --> 00:09:30,339\nSo we can't go swimming in that very spot\nbecause it is over seventy five degrees Celsius\n\n203\n00:09:30,339 --> 00:09:33,420\nand that would kind of cook you up.\n\n204\n00:09:33,420 --> 00:09:35,100\nHahaha.\n\n205\n00:09:35,100 --> 00:09:38,459\nUm, haha.\n\n206\n00:09:38,459 --> 00:09:46,850\nThat would not be fun.\n\n207\n00:09:46,850 --> 00:09:50,389\nSo we're visiting Guandu Nature Park (關渡自然公園)\nand it is nice to get out in nature here obviously\n\n208\n00:09:50,389 --> 00:09:53,490\nbut we're hoping to also spot some birds as\nwell today.\n\n209\n00:09:53,490 --> 00:09:59,399\nSo Sam is being way too loud in this park\nand all the birds keep flying away before\n\n210\n00:09:59,399 --> 00:10:02,550\nhe can spot them.\n\n211\n00:10:02,550 --> 00:10:06,040\nSo Sam are you spotting any birds or are you\nscaring them away?\n\n212\n00:10:06,040 --> 00:10:07,449\nProbably a bit of both.\n\n213\n00:10:07,449 --> 00:10:11,480\nLike I spotted a few but I didn't have my\ncamera ready so it was a bit of a photography\n\n214\n00:10:11,480 --> 00:10:12,519\nfail.\n\n215\n00:10:12,519 --> 00:10:15,619\nBut we just started so I still am confident\nwe can find some.\n\n216\n00:10:15,619 --> 00:10:16,730\nI think you're being too loud.\n\n217\n00:10:16,730 --> 00:10:33,410\nThat is why the birds keep flying away.\n\n218\n00:10:33,410 --> 00:10:40,000\nSo Sam spent so much time in nature that he\njust confused a bird call for the sound of\n\n219\n00:10:40,000 --> 00:10:41,070\na construction truck.\n\n220\n00:10:41,070 --> 00:10:42,070\nHahaha.\n\n221\n00:10:42,070 --> 00:10:43,070\nWhat?\n\n222\n00:10:43,070 --> 00:10:44,070\nHow is that possible?\n\n223\n00:10:44,070 --> 00:10:48,300\nHey, the construction trucks sound a little\ndifferent over here I guess.\n\n224\n00:10:48,300 --> 00:10:51,490\nI don't have any excuses.\n\n225\n00:10:51,490 --> 00:10:55,990\nTamshui (淡水區) is a seaside district\nthat’s 40 minutes north of Taipei, so we\n\n226\n00:10:55,990 --> 00:10:57,989\nthought we’d include it in this list.\n\n227\n00:10:57,989 --> 00:11:05,230\nThe bike path along the waterfront makes it\nperfect for a day trip on a sunny day.\n\n228\n00:11:05,230 --> 00:11:06,249\nSo this is pretty cool.\n\n229\n00:11:06,249 --> 00:11:09,939\nWe just rented bikes outside of the station\nand I did math wrong.\n\n230\n00:11:09,939 --> 00:11:14,470\nSo I thought it was ten dollars for an hour\nwhich I thought was great but it turns out\n\n231\n00:11:14,470 --> 00:11:19,189\nit is only a little over a dollar and you\nget the bicycle for a whole hour and you can\n\n232\n00:11:19,189 --> 00:11:23,240\njust ride along the waterfront so yeah that\nis what we're going to be doing.\n\n233\n00:11:23,240 --> 00:11:41,049\nAnd it is a beautiful day to be out after\nall that rain.\n\n234\n00:11:41,049 --> 00:11:42,459\nSo the biking was a lot of fun.\n\n235\n00:11:42,459 --> 00:11:45,470\nI mean we covered quite a bit of territory\nin just one hour.\n\n236\n00:11:45,470 --> 00:11:49,370\nReally cool just going out and seeing people\nfishing, you see people out shopping doing\n\n237\n00:11:49,370 --> 00:11:50,370\ndifferent things.\n\n238\n00:11:50,370 --> 00:11:52,319\nJust it is nice and quiet out here.\n\n239\n00:11:52,319 --> 00:11:55,019\nYeah, and there are museums and cultural attractions.\n\n240\n00:11:55,019 --> 00:11:58,689\nWe didn't really visit many of them because\nwe would have had to get off of our bikes\n\n241\n00:11:58,689 --> 00:12:03,069\nand we didn't have a lock for that so yeah\nwe just kind of focussed on the bike ride\n\n242\n00:12:03,069 --> 00:12:04,529\nwhich was fun though still.\n\n243\n00:12:04,529 --> 00:12:09,020\nIf you don’t want to go all the way to Tamshui\n(淡水區), you can also explore Taipei (臺北市\n\n244\n00:12:09,020 --> 00:12:13,339\n- 台北市) by bike with the U-Bike share\nsystem that has kiosks across the city.\n\n245\n00:12:13,339 --> 00:12:15,850\nToday we're on a bit of a food mission.\n\n246\n00:12:15,850 --> 00:12:17,949\nWe've been hearing about Din Tai Fung (鼎泰豐\n- 鼎泰丰).\n\n247\n00:12:17,949 --> 00:12:20,800\nApparently, they specialize in soup dumplings.\n\n248\n00:12:20,800 --> 00:12:22,799\nSo that is what we're going to try today.\n\n249\n00:12:22,799 --> 00:12:27,559\nWe absolutely love dumplings so any excuse\nfor us to eat dumplings is always a good one\n\n250\n00:12:27,559 --> 00:12:30,799\nand yeah it is another rainy day in Taipei\n(臺北市) so we figured let's plan our day\n\n251\n00:12:30,799 --> 00:12:31,799\naround food.\n\n252\n00:12:31,799 --> 00:12:32,799\nLet's go eat.\n\n253\n00:12:32,799 --> 00:12:39,629\nYes, and this place opens at ten in the morning\nand we are expecting huge lines.\n\n254\n00:12:39,629 --> 00:12:52,470\nSo we're here early let's go get in line.\n\n255\n00:12:52,470 --> 00:12:57,129\nAlright so before coming here we were reading\nthe history of the place and apparently the\n\n256\n00:12:57,129 --> 00:13:04,959\nman who started this Yang he used to run a\nshop where he sold cooking oil and like that\n\n257\n00:13:04,959 --> 00:13:07,529\nwas his business but apparently when that\nindustry started to change and people weren't\n\n258\n00:13:07,529 --> 00:13:11,959\nbuying as much cooking oil anymore he had\nto come up with a new business idea so he\n\n259\n00:13:11,959 --> 00:13:17,290\nand his wife decided okay we're going to sell\nsoup dumplings and like they became such a\n\n260\n00:13:17,290 --> 00:13:20,959\nhuge hit that today they have locations not\nonly across Taipei (臺北市) and Taiwan\n\n261\n00:13:20,959 --> 00:13:25,069\n(中華民國) but also around the world in\nplaces like LA, Hong Kong.\n\n262\n00:13:25,069 --> 00:13:30,139\nSo yeah, pretty cool story and now we're waiting\nfor the food.\n\n263\n00:13:30,139 --> 00:13:32,910\nThis is the look of excitement.\n\n264\n00:13:32,910 --> 00:13:36,610\nSo the star of the meal has arrived.\n\n265\n00:13:36,610 --> 00:13:40,799\nThe Xiaolongbao (小笼包 - 小籠包) is\nhere on the table in real life.\n\n266\n00:13:40,799 --> 00:13:41,970\nAnd this is cool.\n\n267\n00:13:41,970 --> 00:13:47,699\nSo you eat it with a special sauce and they\nactually give you instructions on how it is\n\n268\n00:13:47,699 --> 00:13:48,699\ndone.\n\n269\n00:13:48,699 --> 00:13:49,699\nHow to enjoy Xiao long bao (小笼包 - 小籠包).\n\n270\n00:13:49,699 --> 00:13:50,699\nThis is how you eat it.\n\n271\n00:13:50,699 --> 00:13:51,699\nUm, and they basically explain how to prepare\nthe sauce so we're going to try our hand at\n\n272\n00:13:51,699 --> 00:13:52,699\nthis.\n\n273\n00:13:52,699 --> 00:13:59,160\nThe waiter actually wanted to make it for\nus and we're like no.\n\n274\n00:13:59,160 --> 00:14:00,160\nWe are filming this.\n\n275\n00:14:00,160 --> 00:14:01,160\nHaha.\n\n276\n00:14:01,160 --> 00:14:02,160\nSo allow me to demonstrate.\n\n277\n00:14:02,160 --> 00:14:06,759\nOkay so first up we have our little plate\nwith ginger right here.\n\n278\n00:14:06,759 --> 00:14:13,269\nSo it says put some soy sauce and vinegar.\n\n279\n00:14:13,269 --> 00:14:17,339\nSo it is one part soy sauce.\n\n280\n00:14:17,339 --> 00:14:19,350\nOne part soy sauce.\n\n281\n00:14:19,350 --> 00:14:20,350\nAnd three parts vinegar.\n\n282\n00:14:20,350 --> 00:14:27,660\nI'd say that is about three parts vinegar.\n\n283\n00:14:27,660 --> 00:14:36,059\nNext up we grab our little Xiaolongbao (小笼包\n- 小籠包) and dip it into the sauce.\n\n284\n00:14:36,059 --> 00:14:37,059\nOnce it has been dipped we place it on the\nspoon.\n\n285\n00:14:37,059 --> 00:14:38,059\nLet us see what is next.\n\n286\n00:14:38,059 --> 00:14:51,699\nOh, let's not forget you have to poke a little\nhole to let out the soupy broth that is hiding\n\n287\n00:14:51,699 --> 00:14:52,699\nin there.\n\n288\n00:14:52,699 --> 00:14:53,699\nCan you see that.\n\n289\n00:14:53,699 --> 00:14:54,699\nOh my gosh.\n\n290\n00:14:54,699 --> 00:14:55,699\nOh wow look at it seeping out.\n\n291\n00:14:55,699 --> 00:14:56,699\nPouring out.\n\n292\n00:14:56,699 --> 00:15:08,709\nAnd then then you take some of the ginger\nfrom the plate add it on top and it all goes\n\n293\n00:15:08,709 --> 00:15:12,859\nin in one bite.\n\n294\n00:15:12,859 --> 00:15:19,619\nIs that too big for one bite?\n\n295\n00:15:19,619 --> 00:15:20,739\nTry.\n\n296\n00:15:20,739 --> 00:15:21,850\nMmmm.\n\n297\n00:15:21,850 --> 00:15:23,101\nIs that tasty?\n\n298\n00:15:23,101 --> 00:15:24,101\nWow.\n\n299\n00:15:24,101 --> 00:15:25,101\nThat is amazing.\n\n300\n00:15:25,101 --> 00:15:26,101\nThat is so juicy.\n\n301\n00:15:26,101 --> 00:15:27,101\nOh man.\n\n302\n00:15:27,101 --> 00:15:28,101\nIs that one of the best dumplings you've ever\nhad?\n\n303\n00:15:28,101 --> 00:15:29,101\nIt really is.\n\n304\n00:15:29,101 --> 00:15:33,670\nI'm so glad we came here and stood in line.\n\n305\n00:15:33,670 --> 00:15:36,740\nThis is worth it.\n\n306\n00:15:36,740 --> 00:15:41,209\nSo next up we're visiting the National Palace\nMuseum (國立故宮博物院).\n\n307\n00:15:41,209 --> 00:15:44,259\nIt is still drizzling if you can believe that.\n\n308\n00:15:44,259 --> 00:15:46,769\nBut at least the sun has also come out.\n\n309\n00:15:46,769 --> 00:15:48,589\nSo a little bit warmer.\n\n310\n00:15:48,589 --> 00:16:00,790\nWe've got some rainbows and yeah we're just\ngoing to visit this place.\n\n311\n00:16:00,790 --> 00:16:03,759\nOkay so we had a slight change of plans.\n\n312\n00:16:03,759 --> 00:16:08,490\nIt was really crowded to go into the museum\nand they actually had lines to visit some\n\n313\n00:16:08,490 --> 00:16:11,379\nof the galleries so we decided to scrapt that.\n\n314\n00:16:11,379 --> 00:16:15,489\nWe're not going in and we're visiting the\nZhishan Gardens (至善園) instead which\n\n315\n00:16:15,489 --> 00:16:16,559\nare right next door.\n\n316\n00:16:16,559 --> 00:16:20,319\nIt is really cheap to get in and yeah it is\nso peaceful.\n\n317\n00:16:20,319 --> 00:16:39,179\nHardly anyone in sight.\n\n318\n00:16:39,179 --> 00:16:42,709\nAnother thing to do in Taipei is to visit\nthe Lungshan Temple (艋舺龍山寺).\n\n319\n00:16:42,709 --> 00:16:47,339\nThis is a Buddhist temple that was built by\nChinese settlers from Fujian, in honour of\n\n320\n00:16:47,339 --> 00:16:50,729\nGuanyin, also known as the Goddess of Mercy.\n\n321\n00:16:50,729 --> 00:16:55,929\nNow, it’s been a while since we talked about\nfood in this video, so let’s hop over to\n\n322\n00:16:55,929 --> 00:16:57,999\nthe Raohe Street Night Market (饒河夜市).\n\n323\n00:16:57,999 --> 00:17:02,059\nThis market was even more geared towards foodies\nthan the Shilin Night Market, which we had\n\n324\n00:17:02,059 --> 00:17:03,059\npreviously visited.\n\n325\n00:17:03,059 --> 00:17:08,929\nWe had baked pork buns, egg tarts, cartoon-shaped\nwaffles, chicken steak, as well as a few mysterious\n\n326\n00:17:08,929 --> 00:17:14,240\nsnacks, however, the most memorable was the\nliquid nitrogen ice cream.\n\n327\n00:17:14,240 --> 00:17:17,589\nPlease put the whole cookie deep in your mouth\nand chew it.\n\n328\n00:17:17,589 --> 00:17:18,809\nSo what are you having Audrey?\n\n329\n00:17:18,809 --> 00:17:19,809\nIt is smoking.\n\n330\n00:17:19,809 --> 00:17:20,809\nSmoking cookie.\n\n331\n00:17:20,809 --> 00:17:25,039\nI have to put this whole thing in my mouth,\nchew with my teeth and not with my tongue.\n\n332\n00:17:25,039 --> 00:17:26,039\nAlright.\n\n333\n00:17:26,039 --> 00:17:27,039\nWoah!\n\n334\n00:17:27,039 --> 00:17:28,039\nIt is smoking out of your mouth.\n\n335\n00:17:28,039 --> 00:17:29,039\nHaha.\n\n336\n00:17:29,039 --> 00:17:30,039\nYou look like a dragon.\n\n337\n00:17:30,039 --> 00:17:31,039\nHaha.\n\n338\n00:17:31,039 --> 00:17:32,039\nIs it good?\n\n339\n00:17:32,039 --> 00:17:33,039\nIt is cold.\n\n340\n00:17:33,039 --> 00:17:34,039\nIt is like ice.\n\n341\n00:17:34,039 --> 00:17:35,039\nOh wow.\n\n342\n00:17:35,039 --> 00:17:36,390\nIt kind of gets stuck to your tongue.\n\n343\n00:17:36,390 --> 00:17:43,519\nThat is why they tell you to eat it with your\nteeth and eat it fast.\n\n344\n00:17:43,519 --> 00:17:47,880\nAnd while we’re on the topic of food, let\nus show you what a typical Taiwanese breakfast\n\n345\n00:17:47,880 --> 00:17:48,880\nlooks like.\n\n346\n00:17:48,880 --> 00:18:00,370\nSo this is a wheat cake with sesame seeds\non the exterior and it has an omelet inside.\n\n347\n00:18:00,370 --> 00:18:06,889\nAnd for those of you with a sweet tooth, allow\nus to introduce you to Mango Shaved Ice.\n\n348\n00:18:06,889 --> 00:18:09,380\nAlright, so our dessert has arrived.\n\n349\n00:18:09,380 --> 00:18:12,470\nAnd it is standing room only at this particular\nspot.\n\n350\n00:18:12,470 --> 00:18:16,509\nSo they've got like this little bar outside\nwhere you just bring your dessert, you eat\n\n351\n00:18:16,509 --> 00:18:17,889\nit here but check this out.\n\n352\n00:18:17,889 --> 00:18:19,929\nYeah, because all of the tables are full.\n\n353\n00:18:19,929 --> 00:18:23,510\nI know it is packed with people and there\nis a huge line of people ordering.\n\n354\n00:18:23,510 --> 00:18:24,510\nSo this is it.\n\n355\n00:18:24,510 --> 00:18:27,630\nThis is the Mango Snowflake Ice (Xue hua bin\n- 雪花冰).\n\n356\n00:18:27,630 --> 00:18:28,960\nIt is a mountain.\n\n357\n00:18:28,960 --> 00:18:30,289\nLike this is huge.\n\n358\n00:18:30,289 --> 00:18:34,450\nAnd we went for the classic so it is just\nmango and panna cotta on top.\n\n359\n00:18:34,450 --> 00:18:38,909\nBut I mean they probably have like ten different\nflavors with like strawberries and chocolate\n\n360\n00:18:38,909 --> 00:18:39,909\nand red beans and you can choose anything.\n\n361\n00:18:39,909 --> 00:18:42,929\nOkay, so I'm just going to try and get a bit\nof everything.\n\n362\n00:18:42,929 --> 00:18:43,929\nOh wow.\n\n363\n00:18:43,929 --> 00:18:45,559\nThe ice is melting a bit already.\n\n364\n00:18:45,559 --> 00:18:50,860\nI know you have to be fast with this because\nit just starts melting on the spot.\n\n365\n00:18:50,860 --> 00:18:52,190\nOkay, I'm going to get some mango.\n\n366\n00:18:52,190 --> 00:18:54,520\nSo I've got a little bit of everything now.\n\n367\n00:18:54,520 --> 00:18:55,520\nMmmm.\n\n368\n00:18:55,520 --> 00:18:58,570\nWhat do you think?\n\n369\n00:18:58,570 --> 00:19:02,600\nOh yeah, that is really sweet.\n\n370\n00:19:02,600 --> 00:19:03,880\nYou taste.\n\n371\n00:19:03,880 --> 00:19:08,510\nYou really taste the shaved ice, you really\ntaste the syrup and the nice big chunks or\n\n372\n00:19:08,510 --> 00:19:09,510\nmango.\n\n373\n00:19:09,510 --> 00:19:10,510\nFresh mango.\n\n374\n00:19:10,510 --> 00:19:12,970\nIt reminds me of something we had in Korea\nnot too long ago called Sulbing (설빙).\n\n375\n00:19:12,970 --> 00:19:16,269\nYeah, which is their shaved ice dessert (Bao\nBing - 刨冰 - 礤冰)) and yeah it is really\n\n376\n00:19:16,269 --> 00:19:17,269\ngood.\n\n377\n00:19:17,269 --> 00:19:21,169\nUm, I think I would enjoy this even more on\na hot day as opposed to a cool one like this\n\n378\n00:19:21,169 --> 00:19:26,210\nbut it is still a lot of fun and still really\nenjoying it.\n\n379\n00:19:26,210 --> 00:19:29,139\nWe also made sure to try a dish that’s a\nlocal favourite: beef noodle soup.\n\n380\n00:19:29,139 --> 00:19:35,600\nWe're going to be trying beef noodle soup\n(牛肉麵 - 牛肉面) and this is a super\n\n381\n00:19:35,600 --> 00:19:36,600\npopular dish.\n\n382\n00:19:36,600 --> 00:19:43,509\nWe plotted a whole bunch of places on our\nphone and finally settled on one.\n\n383\n00:19:43,509 --> 00:19:46,460\nSo let's go find Jian Hong Beef Noodles (建宏牛肉麵).\n\n384\n00:19:46,460 --> 00:19:47,460\nLet's go.\n\n385\n00:19:47,460 --> 00:19:48,610\nAlright, so the food is already here.\n\n386\n00:19:48,610 --> 00:19:49,610\nIt came out super quickly.\n\n387\n00:19:49,610 --> 00:19:52,600\nWe ordered two bowls and this is a small portion\nbut you know what?\n\n388\n00:19:52,600 --> 00:19:55,121\nI think this is going to be pretty filling\nfor one person.\n\n389\n00:19:55,121 --> 00:19:56,121\nIt is pretty big for a small portion.\n\n390\n00:19:56,121 --> 00:19:57,121\nYeah.\n\n391\n00:19:57,121 --> 00:20:00,820\nI was kind of worried we wouldn't be able\nto get a table because it is already eleven\n\n392\n00:20:00,820 --> 00:20:02,039\nthirty in the morning.\n\n393\n00:20:02,039 --> 00:20:08,900\nSo kind of close to lunch but there is still\nplenty of space so that is good.\n\n394\n00:20:08,900 --> 00:20:09,900\nUm, but yeah, anyways let's have a look.\n\n395\n00:20:09,900 --> 00:20:11,260\nA closer look at the meal.\n\n396\n00:20:11,260 --> 00:20:12,260\nSo here you have it.\n\n397\n00:20:12,260 --> 00:20:19,350\nSo it is a noodle soup with a beef broth and\nthese chunks of meat on top.\n\n398\n00:20:19,350 --> 00:20:20,570\nThose are really generous chunks of meat.\n\n399\n00:20:20,570 --> 00:20:21,570\nI know.\n\n400\n00:20:21,570 --> 00:20:25,530\nYeah, it is a lot thicker than I would have\nimagined.\n\n401\n00:20:25,530 --> 00:20:26,530\nYeah.\n\n402\n00:20:26,530 --> 00:20:30,659\nAnd the beef it can be tendon, brisket or\nshank.\n\n403\n00:20:30,659 --> 00:20:34,860\nAnd again I was worried this was going to\nbe all tendon.\n\n404\n00:20:34,860 --> 00:20:39,210\nI'm not a huge fan of tendon so I'm glad to\nsee like some really nice cuts of meat in\n\n405\n00:20:39,210 --> 00:20:40,830\nhere with not a whole lot of fat.\n\n406\n00:20:40,830 --> 00:20:43,700\nSo yeah, I'm going to grab some chopsticks\nright here.\n\n407\n00:20:43,700 --> 00:20:45,710\nLots of what appears to be chives.\n\n408\n00:20:45,710 --> 00:20:46,880\nGreen onions as well.\n\n409\n00:20:46,880 --> 00:20:48,179\nYeah, chives on top.\n\n410\n00:20:48,179 --> 00:20:49,500\nSo let's do this.\n\n411\n00:20:49,500 --> 00:20:50,500\nLet's try this.\n\n412\n00:20:50,500 --> 00:20:51,500\nPutting my noodles on a spoon perhaps.\n\n413\n00:20:51,500 --> 00:20:52,500\nMmm.\n\n414\n00:20:52,500 --> 00:20:53,500\nThat is good.\n\n415\n00:20:53,500 --> 00:20:54,500\nThey look thick.\n\n416\n00:20:54,500 --> 00:20:55,500\nMmmm.\n\n417\n00:20:55,500 --> 00:20:56,500\nThey are quite thick yeah.\n\n418\n00:20:56,500 --> 00:20:57,500\nThey are nice.\n\n419\n00:20:57,500 --> 00:20:58,500\nA little chewy.\n\n420\n00:20:58,500 --> 00:21:09,529\nThey've been soaking in the beef broth so\nthat is nice.\n\n421\n00:21:09,529 --> 00:21:11,780\nLet's go for some noodles and meat now.\n\n422\n00:21:11,780 --> 00:21:12,890\nOh my.\n\n423\n00:21:12,890 --> 00:21:14,550\nThis is messy.\n\n424\n00:21:14,550 --> 00:21:17,960\nI do not have a talent for noodles and chopsticks.\n\n425\n00:21:17,960 --> 00:21:18,960\nMy goodness.\n\n426\n00:21:18,960 --> 00:21:19,960\nHaha.\n\n427\n00:21:19,960 --> 00:21:20,960\nWhy don't you try the meat?\n\n428\n00:21:20,960 --> 00:21:21,960\nBoth of them.\n\n429\n00:21:21,960 --> 00:21:22,960\nNoodles and meat.\n\n430\n00:21:22,960 --> 00:21:23,960\nOkay.\n\n431\n00:21:23,960 --> 00:21:24,960\nSo you're getting the noodles on there.\n\n432\n00:21:24,960 --> 00:21:25,960\nGot the noodles.\n\n433\n00:21:25,960 --> 00:21:26,960\nOoh, okay.\n\n434\n00:21:26,960 --> 00:21:27,960\nYou know what?\n\n435\n00:21:27,960 --> 00:21:29,850\nLet's just go with the meat guys.\n\n436\n00:21:29,850 --> 00:21:35,220\nThe chopsticks aren't helping me today.\n\n437\n00:21:35,220 --> 00:21:36,220\nMmmm.\n\n438\n00:21:36,220 --> 00:21:37,900\nOh wow.\n\n439\n00:21:37,900 --> 00:21:41,500\nIt is like really salty and savory.\n\n440\n00:21:41,500 --> 00:21:42,500\nMmm.\n\n441\n00:21:42,500 --> 00:21:43,500\nYou like that?\n\n442\n00:21:43,500 --> 00:21:44,500\nMmmm.\n\n443\n00:21:44,500 --> 00:21:46,500\nIt is quite tender as well.\n\n444\n00:21:46,500 --> 00:21:49,669\nYeah, this has been cooking for a while.\n\n445\n00:21:49,669 --> 00:21:51,630\nThis is good.\n\n446\n00:21:51,630 --> 00:21:54,250\nPleasantly surprised over here.\n\n447\n00:21:54,250 --> 00:21:58,529\nIf I had to describe Huashan 1914 Creative\nPark (華山1914文化創意產業園區)\n\n448\n00:21:58,529 --> 00:22:01,309\nin 2 words, it would be hipster central.\n\n449\n00:22:01,309 --> 00:22:06,120\nThis place was once a winery, but today it’s\na multi-purpose space that draws artists looking\n\n450\n00:22:06,120 --> 00:22:10,669\nto showcase plays, films, art, photography,\nand so much more.\n\n451\n00:22:10,669 --> 00:22:15,809\nWe also noticed it’s really popular with\nInstagrammers - seriously, there were photoshoots\n\n452\n00:22:15,809 --> 00:22:25,520\nhappening every few steps!\n\n453\n00:22:25,520 --> 00:22:30,269\nSo if you happen to be in Taipei on a rainy\nday you can check out the National Taiwan\n\n454\n00:22:30,269 --> 00:22:31,370\nMuseum (國立台灣博物館).\n\n455\n00:22:31,370 --> 00:22:38,029\nHowever, if you're here on a rainy day and\na Monday like we are you're out of luck.\n\n456\n00:22:38,029 --> 00:22:52,520\nWe're only going to be able to show you the\nexterior and that is about it.\n\n457\n00:22:52,520 --> 00:22:55,620\nAnother place to visit is the 228 Peace Memorial\n(二二八和平紀念公園 / 二二八和平纪念公园)\n\n458\n00:22:55,620 --> 00:22:58,350\nlocated in the same park as the National Taiwan\nMuseum.\n\n459\n00:22:58,350 --> 00:23:03,549\nIt commemorates the victims of what is known\nas the February 28 Incident, which began on\n\n460\n00:23:03,549 --> 00:23:08,270\nthe same date and saw thousands of civilians\nkilled for taking part in an anti-government\n\n461\n00:23:08,270 --> 00:23:11,090\nuprising.\n\n462\n00:23:11,090 --> 00:23:18,039\nSo next up we're at Hsing Tiang Temple (行天宮)\nwhich you can see right behind me.\n\n463\n00:23:18,039 --> 00:23:20,470\nAnd this temple has more of a local feel.\n\n464\n00:23:20,470 --> 00:23:25,679\nYou don't see as many tourists here and the\ntemple is dedicated to the patron Saint of\n\n465\n00:23:25,679 --> 00:23:26,679\nBusinessmen.\n\n466\n00:23:26,679 --> 00:23:30,789\nSo I'm guessing lots of businessmen are probably\ngoing to be in here praying and getting blessings.\n\n467\n00:23:30,789 --> 00:23:45,490\nSo let's go check it out.\n\n468\n00:23:45,490 --> 00:23:49,429\nWe also made time to visit the Taipei Expo\nPark (花博公園), which is a multi-purpose\n\n469\n00:23:49,429 --> 00:23:53,259\npark just north of the city centre that hosts\ndifferent events and exhibitions.\n\n470\n00:23:53,259 --> 00:23:57,200\nFrom there, it’s just a skip and a hop to\nthe Taipei Fine Arts Museum (台北市立美術館),\n\n471\n00:23:57,200 --> 00:24:01,499\nwhich focuses on modern and contemporary art;\nand while you’re at it, you can also visit\n\n472\n00:24:01,499 --> 00:24:05,460\nTaipei Story Museum (台北故事館), which\nis a house that was built in the English tudor\n\n473\n00:24:05,460 --> 00:24:10,140\nstyle by a tea merchant, and now holds exhibits\nrelated to tea and local history.\n\n474\n00:24:10,140 --> 00:24:15,450\nThe street food adventures continue and we\nare going to be eating at the Ningxia Night\n\n475\n00:24:15,450 --> 00:24:16,450\nMarket (寧夏夜市).\n\n476\n00:24:16,450 --> 00:24:19,341\nSo this is our third night market here in\nTaipei (臺北市) and I feel like there is\n\n477\n00:24:19,341 --> 00:24:21,789\nstill a lot of Taiwanese street food we haven't\ntried.\n\n478\n00:24:21,789 --> 00:24:25,399\nSo we're going to be on a mission to try a\nwhole bunch of new stuff tonight.\n\n479\n00:24:25,399 --> 00:24:29,950\nYou may be tired of hearing about night markets\nand street food at this point, but indulge\n\n480\n00:24:29,950 --> 00:24:33,220\nus once more for our third and final market\nvisit in Taipei.\n\n481\n00:24:33,220 --> 00:24:38,570\nIn Ningxia Night Market, we sampled a shrimp\nstick stuffed with cheese, Chinese Scallion\n\n482\n00:24:38,570 --> 00:24:44,820\npancakes, flaming beef (yes, they cooked it\nwith a blow torch!), Papaya Milk Smoothies,\n\n483\n00:24:44,820 --> 00:24:49,090\nCheese Potato, and coffin bread.\n\n484\n00:24:49,090 --> 00:24:53,389\nNow wrapping up this video, here’s a quick\nnote on transportation.\n\n485\n00:24:53,389 --> 00:24:55,330\nTravel tip for Taipei.\n\n486\n00:24:55,330 --> 00:24:59,690\nYeah, so pretty much the easiest way to get\naround Taipei is by the MRT (台北捷運)\n\n487\n00:24:59,690 --> 00:25:02,370\nand if you're going to come here you'll want\nto pick up an EasyCard (悠遊卡).\n\n488\n00:25:02,370 --> 00:25:04,460\nWe paid a hundred Taiwanese dollars for this.\n\n489\n00:25:04,460 --> 00:25:06,259\nWhich is about three US dollars right now.\n\n490\n00:25:06,259 --> 00:25:07,971\nAnd then you can load it reload it.\n\n491\n00:25:07,971 --> 00:25:11,909\nIt helps you save on fares and the best part\nis you don't have to keep getting single purchase\n\n492\n00:25:11,909 --> 00:25:14,110\nfares every time you go to the station.\n\n493\n00:25:14,110 --> 00:25:18,399\nAnd that’s it for our visit to Taipei!\n\n494\n00:25:18,399 --> 00:25:22,539\nWe hope you enjoyed this video and that you\ngot a few of idea of things to do, see, and\n\n495\n00:25:22,539 --> 00:25:24,600\nmost importantly, eat on your next visit.\n\n496\n00:25:24,600 --> 00:25:29,210\nAs always, if you have any other suggestions\nof fun things to do around Taipei, we invite\n\n497\n00:25:29,210 --> 00:25:31,730\nyou to share them with travellers in the comments\nbelow.\n\n498\n00:25:31,730 --> 00:25:34,440\nWishing you happy travels and until next time!\n\n499\n00:25:34,440 --> 00:25:42,330\nAlright guys, so if you've been watching our\nchannel for the last few weeks you've probably\n\n500\n00:25:42,330 --> 00:25:44,750\nnoticed that we've filmed a lot in Taipei\n(臺北市).\n\n501\n00:25:44,750 --> 00:25:47,082\nSo we thought for today's video we would share\nsome tips.\n\n502\n00:25:47,082 --> 00:25:48,082\nYep.\n\n503\n00:25:48,082 --> 00:25:49,082\nAnd some costs.\n\n504\n00:25:49,082 --> 00:25:50,082\nBecause a lot of people asked how expensive\nis Taipei?\n\n505\n00:25:50,082 --> 00:25:51,179\nOr how much money did we spend and do you\nhave any tips.\n\n506\n00:25:51,179 --> 00:25:59,549\nSo today it is going to be more of a practical\nvideo with a lot of information.\n\n507\n00:25:59,549 --> 00:26:03,530\nYeah, exactly and the cool thing is you guys\nsuggested we do this and we're really excited\n\n508\n00:26:03,530 --> 00:26:04,780\nto do it.\n\n509\n00:26:04,780 --> 00:26:05,780\nWe listened.\n\n510\n00:26:05,780 --> 00:26:06,780\nWe listened.\n\n511\n00:26:06,780 --> 00:26:10,049\nAlso, we have a lot of information to share\nso we had to make notes on the computer.\n\n512\n00:26:10,049 --> 00:26:13,010\nYou're probably going to catch us staring\ndown but it is just because otherwise it is\n\n513\n00:26:13,010 --> 00:26:15,620\na lot of prices to remember.\n\n514\n00:26:15,620 --> 00:26:18,409\nYeah, we don't want to miss out on stuff.\n\n515\n00:26:18,409 --> 00:26:19,409\nSo let's get started.\n\n516\n00:26:19,409 --> 00:26:23,580\nFirst up we're going to talk about transportation\nfrom the airport in to Taipei (臺北市).\n\n517\n00:26:23,580 --> 00:26:25,019\nSo we have a few different options.\n\n518\n00:26:25,019 --> 00:26:29,960\nYeah, so we're looking down at the screen\nso the first option is taking the Express\n\n519\n00:26:29,960 --> 00:26:30,960\nAirport Bus.\n\n520\n00:26:30,960 --> 00:26:32,350\nAnd that is what we did.\n\n521\n00:26:32,350 --> 00:26:36,909\nWe ended up doing that and it is probably\nthe cheapest and maybe one of the most convenient\n\n522\n00:26:36,909 --> 00:26:38,289\nways to get around.\n\n523\n00:26:38,289 --> 00:26:39,289\nYeah.\n\n524\n00:26:39,289 --> 00:26:45,049\nSo I'm looking here and the price range is\nbetween 120 and 150 New Taiwan Dollars which\n\n525\n00:26:45,049 --> 00:26:48,289\nmeans it runs for about four to five US bucks.\n\n526\n00:26:48,289 --> 00:26:49,370\nYeah.\n\n527\n00:26:49,370 --> 00:26:54,140\nSo basically when you exit in the arrivals\ngate just go to the information desk and ask\n\n528\n00:26:54,140 --> 00:26:57,090\nthem about the bus and they'll point you in\nthe right direction.\n\n529\n00:26:57,090 --> 00:27:00,500\nAnd then once you get to the right stand you\njust need to let them know where in the city\n\n530\n00:27:00,500 --> 00:27:04,789\nyou are going and they'll tell you what stop\nyou need to get off at and they will charge\n\n531\n00:27:04,789 --> 00:27:05,789\nyou accordingly.\n\n532\n00:27:05,789 --> 00:27:06,789\nYeah, it is awesome.\n\n533\n00:27:06,789 --> 00:27:07,789\nSuper easy.\n\n534\n00:27:07,789 --> 00:27:10,539\nYou don't even have to know which bus number\nyou're going on.\n\n535\n00:27:10,539 --> 00:27:12,960\nThey have that figured out for you.\n\n536\n00:27:12,960 --> 00:27:13,960\nNext option.\n\n537\n00:27:13,960 --> 00:27:19,669\nAlright so moving on there is the high speed\nrail station located at the airport and the\n\n538\n00:27:19,669 --> 00:27:24,110\ncool thing I'm looking here is that we didn't\ndo this so I have to look at my notes here\n\n539\n00:27:24,110 --> 00:27:29,950\nso it takes 25 minutes to get from the airport\nto the main train station.\n\n540\n00:27:29,950 --> 00:27:30,950\nWhich is pretty amazing.\n\n541\n00:27:30,950 --> 00:27:32,559\nThat is a really fast ride.\n\n542\n00:27:32,559 --> 00:27:33,600\nYeah.\n\n543\n00:27:33,600 --> 00:27:38,070\nAnd the train station in Taipei is a really\ncentral location so that might be your best\n\n544\n00:27:38,070 --> 00:27:39,070\nbet.\n\n545\n00:27:39,070 --> 00:27:42,880\nThen you would have to transfer either to\nthe subway or the bus.\n\n546\n00:27:42,880 --> 00:27:43,880\nYeah.\n\n547\n00:27:43,880 --> 00:27:47,710\nBecause I mean your hotel may not be next\nto the main train station.\n\n548\n00:27:47,710 --> 00:27:48,710\nRight.\n\n549\n00:27:48,710 --> 00:27:50,549\nSo it might involve multiple types of transportation.\n\n550\n00:27:50,549 --> 00:27:58,990\nI'm seeing that the price here is a 165 New\nTaiwan Dollars which is under $6 US bucks.\n\n551\n00:27:58,990 --> 00:28:00,049\nSo again not bad.\n\n552\n00:28:00,049 --> 00:28:01,049\nPretty cheap.\n\n553\n00:28:01,049 --> 00:28:04,049\nIt would be a really efficient way to get\nin to the city and probably quite fun.\n\n554\n00:28:04,049 --> 00:28:06,799\nI always like, we like taking trains.\n\n555\n00:28:06,799 --> 00:28:07,799\nActually Sam.\n\n556\n00:28:07,799 --> 00:28:08,799\nNext up.\n\n557\n00:28:08,799 --> 00:28:11,509\nAlright, okay so we're moving up in price.\n\n558\n00:28:11,509 --> 00:28:13,149\nThis is the Airport Shuttle.\n\n559\n00:28:13,149 --> 00:28:17,090\nUm, I guess this is probably a little bit\nmore comfortable.\n\n560\n00:28:17,090 --> 00:28:20,840\nIt says door to door service to all hotels\nin Taipei City.\n\n561\n00:28:20,840 --> 00:28:24,200\nSo yeah, that is pretty fancy but you are\ngoing to be paying more.\n\n562\n00:28:24,200 --> 00:28:32,570\nI'm noticing the price is 350 New Taiwan Dollars\nwhich puts you at over $11 US dollars per\n\n563\n00:28:32,570 --> 00:28:33,570\nperson.\n\n564\n00:28:33,570 --> 00:28:36,090\nSo yeah, that is a big bump up in price.\n\n565\n00:28:36,090 --> 00:28:39,470\nAnd a real big bump up in price is the next\noption.\n\n566\n00:28:39,470 --> 00:28:40,470\nThe taxi.\n\n567\n00:28:40,470 --> 00:28:41,470\nThe taxi.\n\n568\n00:28:41,470 --> 00:28:47,490\nAnd that is going to cost you from anywhere\nfrom 900 to 1200 New Taiwan Dollars.\n\n569\n00:28:47,490 --> 00:28:51,320\nSo you are looking at the 30 to 40 US dollar\nprice range.\n\n570\n00:28:51,320 --> 00:28:53,100\nAnd that is if you're staying in the city\ncentre.\n\n571\n00:28:53,100 --> 00:28:55,970\nYeah, honestly I would probably go for first\noption.\n\n572\n00:28:55,970 --> 00:28:56,970\nYep.\n\n573\n00:28:56,970 --> 00:29:02,179\nBecause the bus was very comfortable, easy\nto find, they dropped us off where we needed\n\n574\n00:29:02,179 --> 00:29:03,179\nto go.\n\n575\n00:29:03,179 --> 00:29:04,179\nSo yeah.\n\n576\n00:29:04,179 --> 00:29:05,179\nSuper affordable too.\n\n577\n00:29:05,179 --> 00:29:08,159\nSuper affordable and yeah I've done that I've\nbeen to Taipei (臺北市) twice.\n\n578\n00:29:08,159 --> 00:29:09,159\nYou've been once.\n\n579\n00:29:09,159 --> 00:29:11,240\nAnd I've done that service twice.\n\n580\n00:29:11,240 --> 00:29:12,240\nGreat service.\n\n581\n00:29:12,240 --> 00:29:17,270\nOkay that is transportation and next let's\nmove on to accommodations.\n\n582\n00:29:17,270 --> 00:29:20,380\nWhat type of accommodations are you going\nto stay in in Taipei?\n\n583\n00:29:20,380 --> 00:29:21,380\nSo let's start with the cheapest.\n\n584\n00:29:21,380 --> 00:29:22,380\nHostels.\n\n585\n00:29:22,380 --> 00:29:23,380\nAnd that is always the hostel.\n\n586\n00:29:23,380 --> 00:29:24,380\nAlways hostels.\n\n587\n00:29:24,380 --> 00:29:26,820\nAlmost anywhere in the world is a hostel.\n\n588\n00:29:26,820 --> 00:29:33,519\nAnd looking at my notes here you can stay\nat a hostel for anywhere between 400 to 600\n\n589\n00:29:33,519 --> 00:29:38,809\nNew Taiwan Dollars and so that's between 12\nto 20 US bucks.\n\n590\n00:29:38,809 --> 00:29:42,419\nAnd that makes sense because when I went in\n2010 I stayed at one of the cheapest hostels\n\n591\n00:29:42,419 --> 00:29:46,649\nand it was 10 US dollars so like six or seven\nyears later the cheapest one is about 12 bucks.\n\n592\n00:29:46,649 --> 00:29:48,020\nYeah, that sounds about right.\n\n593\n00:29:48,020 --> 00:29:51,326\nYou'll probably get a bed in a dorm so you\nmay be sharing the space with a few different\n\n594\n00:29:51,326 --> 00:29:52,326\ntravelers.\n\n595\n00:29:52,326 --> 00:29:53,326\nYep.\n\n596\n00:29:53,326 --> 00:29:54,326\nBut if you're traveling solo that can be a\nreally fun way to meet people.\n\n597\n00:29:54,326 --> 00:29:57,330\nSo it is an option.\n\n598\n00:29:57,330 --> 00:29:58,330\nYeah.\n\n599\n00:29:58,330 --> 00:30:04,690\nNext option is between 2 to 3 star hotels\nand at that price you're looking at between\n\n600\n00:30:04,690 --> 00:30:06,389\n$40 to $100 US dollars.\n\n601\n00:30:06,389 --> 00:30:12,030\nWhat we went for this time was actually an\nAirBNB rental and we often use AirBnB when\n\n602\n00:30:12,030 --> 00:30:13,030\nwe travel.\n\n603\n00:30:13,030 --> 00:30:14,030\nSo we got what would you call it?\n\n604\n00:30:14,030 --> 00:30:15,030\nLike a studio?\n\n605\n00:30:15,030 --> 00:30:17,549\nYeah, it was kind of like a studio apartment.\n\n606\n00:30:17,549 --> 00:30:20,529\nIt had more features than a typical hotel.\n\n607\n00:30:20,529 --> 00:30:21,809\nLike we had our own washer.\n\n608\n00:30:21,809 --> 00:30:23,100\nWe had a tiny kitchen.\n\n609\n00:30:23,100 --> 00:30:24,100\nYeah.\n\n610\n00:30:24,100 --> 00:30:26,290\nWe had actually everything else was the same\nas a hotel except for those two things.\n\n611\n00:30:26,290 --> 00:30:27,290\nYeah.\n\n612\n00:30:27,290 --> 00:30:31,630\nWe had a little kitchen and a little washer\nand a place to hang up our clothes.\n\n613\n00:30:31,630 --> 00:30:32,630\nWhich is really nice.\n\n614\n00:30:32,630 --> 00:30:33,669\nIt meant that we could do our own laundry.\n\n615\n00:30:33,669 --> 00:30:38,760\nBecause we were staying there for over a week\nso yeah we did laundry every other day and\n\n616\n00:30:38,760 --> 00:30:39,760\nthat meant we had nice clean clothes.\n\n617\n00:30:39,760 --> 00:30:43,210\nWe had a kitchen we were prepared our breakfasts\nso that was pretty nice.\n\n618\n00:30:43,210 --> 00:30:44,210\nYeah.\n\n619\n00:30:44,210 --> 00:30:45,210\nAnd we did that.\n\n620\n00:30:45,210 --> 00:30:46,210\nWe bought some local fruit.\n\n621\n00:30:46,210 --> 00:30:47,499\nWe did stuff like that.\n\n622\n00:30:47,499 --> 00:30:51,450\nSo this type of place when you have your own\nkitchen it allows you to save a little bit\n\n623\n00:30:51,450 --> 00:30:55,159\nof money because it is one less meal that\nyou have to spend at a restaurant.\n\n624\n00:30:55,159 --> 00:30:56,159\nAnd you know what?\n\n625\n00:30:56,159 --> 00:30:59,500\nThe Air BNB rental was actually slightly cheaper\nthan staying in a hotel room and we had more\n\n626\n00:30:59,500 --> 00:31:00,500\nspace.\n\n627\n00:31:00,500 --> 00:31:01,500\nYes.\n\n628\n00:31:01,500 --> 00:31:02,500\nSounds pretty cool.\n\n629\n00:31:02,500 --> 00:31:03,500\nSo price wise.\n\n630\n00:31:03,500 --> 00:31:09,279\nSo yeah pricewise it was like we paid I think\nit was about 50 bucks a night and 40 to 60\n\n631\n00:31:09,279 --> 00:31:12,799\ndollars gets you that type of place in Taipei.\n\n632\n00:31:12,799 --> 00:31:15,019\nOh and our Airbnb was like right outside the\nmetro station.\n\n633\n00:31:15,019 --> 00:31:16,019\nYes.\n\n634\n00:31:16,019 --> 00:31:17,019\nLiterally.\n\n635\n00:31:17,019 --> 00:31:21,309\nLike you had the exit and then our building\nwas right next door so it was amazing for\n\n636\n00:31:21,309 --> 00:31:22,309\ntransportation.\n\n637\n00:31:22,309 --> 00:31:25,929\nSo the cool thing about Taipei (臺北市)\nis that it has one of the most amazing metro\n\n638\n00:31:25,929 --> 00:31:27,519\nsystems we've ever used.\n\n639\n00:31:27,519 --> 00:31:30,490\nAnd our biggest tip is not so much where you're\ngoing to stay.\n\n640\n00:31:30,490 --> 00:31:34,820\nThere is not a particular neighborhood we'd\nrecommend but do get a place that is within\n\n641\n00:31:34,820 --> 00:31:36,600\nwalking distance of a metro.\n\n642\n00:31:36,600 --> 00:31:40,679\nBecause that is going to allow you to get\nanywhere in the city super efficiently.\n\n643\n00:31:40,679 --> 00:31:46,850\nAlright so, moving that ties in nicely to\nwhat we're doing because we're going to talk\n\n644\n00:31:46,850 --> 00:31:47,850\nabout transportation.\n\n645\n00:31:47,850 --> 00:31:48,850\nAlright.\n\n646\n00:31:48,850 --> 00:31:53,090\nAnd the only thing that we recommend doing\nfor transportation in Taipei is to the take\n\n647\n00:31:53,090 --> 00:31:55,440\nthe Taipei Metro also known as the MRT.\n\n648\n00:31:55,440 --> 00:31:56,440\nYep.\n\n649\n00:31:56,440 --> 00:31:58,299\nAnd you got an EasyCard for that.\n\n650\n00:31:58,299 --> 00:31:59,299\nRight.\n\n651\n00:31:59,299 --> 00:32:00,299\nEasyCard is awesome.\n\n652\n00:32:00,299 --> 00:32:02,989\nI'm looking over here just to confirm the\nprice.\n\n653\n00:32:02,989 --> 00:32:07,600\nYeah, the Easy Card is a 100 New Taiwan Dollars\nwhich is just over 3 US bucks.\n\n654\n00:32:07,600 --> 00:32:09,960\nAmazing card to have.\n\n655\n00:32:09,960 --> 00:32:17,070\nNot only can you use it to get around on the\nmetro but you can also use it for museums,\n\n656\n00:32:17,070 --> 00:32:19,150\nyeah for a few attractions around the city.\n\n657\n00:32:19,150 --> 00:32:20,150\nThe zoo.\n\n658\n00:32:20,150 --> 00:32:21,150\nThe zoo.\n\n659\n00:32:21,150 --> 00:32:22,259\nThe Maokong Gondola.\n\n660\n00:32:22,259 --> 00:32:29,049\nSo taking the cable car and also you can also\nuse it to rent the public bikes too.\n\n661\n00:32:29,049 --> 00:32:31,399\nYeah, so it is like multifunctional.\n\n662\n00:32:31,399 --> 00:32:32,399\nMultipurpose.\n\n663\n00:32:32,399 --> 00:32:36,510\nIt is one of the most versatile transportation\ncards you can ever pick up.\n\n664\n00:32:36,510 --> 00:32:37,580\nLike it is just awesome.\n\n665\n00:32:37,580 --> 00:32:43,460\nOh and the other cool thing and this is really\nimportant is you save 20% on your fares.\n\n666\n00:32:43,460 --> 00:32:50,020\nSo fares start at 20 New Taiwan Dollars which\nis like what 60 or 70 US cents.\n\n667\n00:32:50,020 --> 00:32:54,990\nAnd you get your 20% discount and that brings\nit down to you're starting off at like 50\n\n668\n00:32:54,990 --> 00:32:56,360\ncents which is 16 NTD.\n\n669\n00:32:56,360 --> 00:32:57,360\nAnd Sam loves discounts.\n\n670\n00:32:57,360 --> 00:32:58,360\nYeah.\n\n671\n00:32:58,360 --> 00:32:59,360\nThat is why he got the card.\n\n672\n00:32:59,360 --> 00:33:04,299\nSo yeah it is going to save you money thought\nespecially if you're there for a few days.\n\n673\n00:33:04,299 --> 00:33:08,200\nAnd there is an option here I'm just looking\ndown here you can get a one day pass.\n\n674\n00:33:08,200 --> 00:33:14,539\nAnd we didn't do this obviously because we\nstayed for a while but if you pay a 200 Taiwanese\n\n675\n00:33:14,539 --> 00:33:21,999\nDollars which is under 7 US bucks that gives\nyou unlimited rides on the MRT but it does.\n\n676\n00:33:21,999 --> 00:33:23,340\nI'm looking here at the notes.\n\n677\n00:33:23,340 --> 00:33:25,789\nIt does not include the Maokong Gondola.\n\n678\n00:33:25,789 --> 00:33:26,960\nWomp womp.\n\n679\n00:33:26,960 --> 00:33:28,129\nSo yeah.\n\n680\n00:33:28,129 --> 00:33:33,570\nBut anyways I can't stress enough how cool\nthis MRT is.\n\n681\n00:33:33,570 --> 00:33:36,720\nIt is so clean, so efficient, on time.\n\n682\n00:33:36,720 --> 00:33:39,340\nGets you anywhere in the city within minutes.\n\n683\n00:33:39,340 --> 00:33:41,509\nIt has a fun little jingle.\n\n684\n00:33:41,509 --> 00:33:42,509\nYeah.\n\n685\n00:33:42,509 --> 00:33:43,509\nWe loved it.\n\n686\n00:33:43,509 --> 00:33:45,039\nWe took it go everywhere.\n\n687\n00:33:45,039 --> 00:33:46,960\nIf we couldn't walk there we where we taking\nthe MRT.\n\n688\n00:33:46,960 --> 00:33:51,580\nSo you've probably already watched our city\nguide of things to do in Taipei but we wanted\n\n689\n00:33:51,580 --> 00:33:54,139\nto highlight a few activities that are free.\n\n690\n00:33:54,139 --> 00:33:57,269\nIf you're not looking to spend any money whatsoever.\n\n691\n00:33:57,269 --> 00:33:58,269\nRight.\n\n692\n00:33:58,269 --> 00:34:03,039\nSo number 1 if you don't want to go up Taipei\n101 but you want cool views of the city you\n\n693\n00:34:03,039 --> 00:34:07,100\ncan actually climb the Elephant Hill and we\nshow that in our video.\n\n694\n00:34:07,100 --> 00:34:08,710\nIt involves a whole lot of stairs.\n\n695\n00:34:08,710 --> 00:34:09,710\nYeah.\n\n696\n00:34:09,710 --> 00:34:14,929\nYou're probably going to be sweaty but you\ncan get pretty high up and then you just get\n\n697\n00:34:14,929 --> 00:34:15,929\nthese amazing landscape views of Taipei.\n\n698\n00:34:15,929 --> 00:34:17,550\nI'd do that in the morning or late afternoon.\n\n699\n00:34:17,550 --> 00:34:18,550\nYes.\n\n700\n00:34:18,550 --> 00:34:21,490\nBecause you will be hot and sweaty if you\ndo it midday.\n\n701\n00:34:21,490 --> 00:34:22,490\nHaha.\n\n702\n00:34:22,490 --> 00:34:25,740\nThe humidity in Taipei is off the charts.\n\n703\n00:34:25,740 --> 00:34:30,605\nOkay, the second thing and this is something\nwe did a lot of is you've got to check out\n\n704\n00:34:30,605 --> 00:34:33,569\nthe night markets and eat the street food\nin Taipei (臺北市).\n\n705\n00:34:33,569 --> 00:34:34,569\nYes.\n\n706\n00:34:34,569 --> 00:34:35,569\nIt is legendary.\n\n707\n00:34:35,569 --> 00:34:36,569\nThere are so many to choose from.\n\n708\n00:34:36,569 --> 00:34:40,010\nWe went to some of the more famous ones.\n\n709\n00:34:40,010 --> 00:34:41,990\nShilin, Ningxia and Raohe.\n\n710\n00:34:41,990 --> 00:34:44,139\nYeah those are the three we went to.\n\n711\n00:34:44,139 --> 00:34:45,139\nThere is more.\n\n712\n00:34:45,139 --> 00:34:46,139\nThere is more within the city centre.\n\n713\n00:34:46,139 --> 00:34:49,440\nThere is also more that you can visit like\non a daytrip.\n\n714\n00:34:49,440 --> 00:34:50,700\nYeah, so those markets.\n\n715\n00:34:50,700 --> 00:34:54,679\nI mean markets are free to visit so it is\njust a matter of how much you end up spending\n\n716\n00:34:54,679 --> 00:34:55,679\non food there.\n\n717\n00:34:55,679 --> 00:34:59,450\nSo again if you're on a budget it is a really\ngreat place to go for your meals.\n\n718\n00:34:59,450 --> 00:35:01,140\nWe are going to number 3.\n\n719\n00:35:01,140 --> 00:35:04,619\nThat is the Chiang Kai Shek Memorial Hall.\n\n720\n00:35:04,619 --> 00:35:08,350\nOne of the most like iconic famous places\nto visit in the city.\n\n721\n00:35:08,350 --> 00:35:10,930\nUm, it is just is definitely worth a visit.\n\n722\n00:35:10,930 --> 00:35:11,930\nYeah, it is free.\n\n723\n00:35:11,930 --> 00:35:14,190\nYou can go there to watch the changing of\nthe guard.\n\n724\n00:35:14,190 --> 00:35:15,190\nYep.\n\n725\n00:35:15,190 --> 00:35:18,910\nIt does get quite crowded and I would also\nrecommend going either early in the morning\n\n726\n00:35:18,910 --> 00:35:24,520\nor late in the afternoon because when the\nsun is shining down on like that white marble\n\n727\n00:35:24,520 --> 00:35:25,520\nor whatever it is like it kind of burns.\n\n728\n00:35:25,520 --> 00:35:26,520\nIt is so hot like you really feel the heat\nshining back in your face.\n\n729\n00:35:26,520 --> 00:35:27,610\nYou get baked.\n\n730\n00:35:27,610 --> 00:35:30,240\nIt is a really intense.\n\n731\n00:35:30,240 --> 00:35:32,820\nYou get baked.\n\n732\n00:35:32,820 --> 00:35:35,650\nSo yeah early in the day is best.\n\n733\n00:35:35,650 --> 00:35:39,750\nAnother free attraction you can visit are\nthe Beitou Hot Springs.\n\n734\n00:35:39,750 --> 00:35:42,940\nAnd you do have to pay if you want to go in\nto some of the private springs.\n\n735\n00:35:42,940 --> 00:35:46,569\nIt is just a small fee to go in so yourself.\n\n736\n00:35:46,569 --> 00:35:49,840\nBut if you just want to enjoy the springs\nand like look at them.\n\n737\n00:35:49,840 --> 00:35:50,840\nTake pictures.\n\n738\n00:35:50,840 --> 00:35:51,900\nThat is also free.\n\n739\n00:35:51,900 --> 00:35:54,869\nYeah an important thing to note about that\nis that is kind of on the outskirts of the\n\n740\n00:35:54,869 --> 00:35:55,869\ncity.\n\n741\n00:35:55,869 --> 00:35:57,640\nThat is not in the city centre.\n\n742\n00:35:57,640 --> 00:35:58,640\nSo that takes a little.\n\n743\n00:35:58,640 --> 00:36:00,720\nIt is a little bit longer to get to.\n\n744\n00:36:00,720 --> 00:36:02,030\nBut it is one of the.\n\n745\n00:36:02,030 --> 00:36:03,800\nIt is definitely wired from downtown.\n\n746\n00:36:03,800 --> 00:36:09,130\nAnd the last one is probably one of the most\nfamous temples in all of Taipei (臺北市).\n\n747\n00:36:09,130 --> 00:36:10,329\nIt is the Longshan Temple.\n\n748\n00:36:10,329 --> 00:36:11,329\nLongshan.\n\n749\n00:36:11,329 --> 00:36:12,329\nSo yeah check that place out.\n\n750\n00:36:12,329 --> 00:36:13,990\nSo those are the five things that we recommend.\n\n751\n00:36:13,990 --> 00:36:15,210\nFor free!\n\n752\n00:36:15,210 --> 00:36:16,430\nFor free.\n\n753\n00:36:16,430 --> 00:36:19,940\nAnd so the next section that we have are the\nmust do things in the city.\n\n754\n00:36:19,940 --> 00:36:21,520\nThings that you're going to have to pay for.\n\n755\n00:36:21,520 --> 00:36:24,839\nYeah, you will pay for these but do not miss\nthem.\n\n756\n00:36:24,839 --> 00:36:27,290\nAnd number one is Taipei 101.\n\n757\n00:36:27,290 --> 00:36:28,640\nOf course.\n\n758\n00:36:28,640 --> 00:36:31,799\nOne of the coolest buildings we've ever seen\nanywhere.\n\n759\n00:36:31,799 --> 00:36:37,150\nLike not just the outside design of it is\nawesome but it is also just an amazing building\n\n760\n00:36:37,150 --> 00:36:38,150\nto go in to.\n\n761\n00:36:38,150 --> 00:36:39,640\nThere is it is really nice.\n\n762\n00:36:39,640 --> 00:36:41,720\nReally new and modern.\n\n763\n00:36:41,720 --> 00:36:47,869\nSo in terms of the price of visiting it is\nonly 600 New Taiwan Dollars which is under\n\n764\n00:36:47,869 --> 00:36:50,120\n$20 US bucks at the current moment.\n\n765\n00:36:50,120 --> 00:36:54,960\nSo a little bit pricy but I mean it is the\nmost iconic site in all of Taipei so I think\n\n766\n00:36:54,960 --> 00:36:56,970\nit is worth paying for it.\n\n767\n00:36:56,970 --> 00:36:58,140\nNext is the Gondola ride.\n\n768\n00:36:58,140 --> 00:36:59,140\nThat was fun.\n\n769\n00:36:59,140 --> 00:37:00,569\nI think that was probably our favorite activity\nright?\n\n770\n00:37:00,569 --> 00:37:03,109\nOn a personal level.\n\n771\n00:37:03,109 --> 00:37:04,109\nYeah.\n\n772\n00:37:04,109 --> 00:37:06,890\nIt is just gorgeous to go on this gondola\nride.\n\n773\n00:37:06,890 --> 00:37:12,650\nYou are out in nature and yeah you just get\nlike when you arrive it is so cool you can\n\n774\n00:37:12,650 --> 00:37:17,319\nget a really cool view of like the city way\noff in the distance.\n\n775\n00:37:17,319 --> 00:37:19,760\nAnd it is also a great place to have a Taiwanese\ntea.\n\n776\n00:37:19,760 --> 00:37:23,940\nYeah, so you're up in the hills and they have\na lot of different teahouses you can visit\n\n777\n00:37:23,940 --> 00:37:29,059\nso if you want something close to nature to\njust have a very chill and relaxed day you\n\n778\n00:37:29,059 --> 00:37:32,440\ncan go have tea and enjoy the views, walk\naround so it is pretty cool.\n\n779\n00:37:32,440 --> 00:37:33,440\nAnd that costs.\n\n780\n00:37:33,440 --> 00:37:40,030\nIt is a 120 New Taiwan Dollars which is the\nequivalent of $4 US dollars to get there.\n\n781\n00:37:40,030 --> 00:37:41,030\nYeah.\n\n782\n00:37:41,030 --> 00:37:42,030\nEach way.\n\n783\n00:37:42,030 --> 00:37:43,640\nAnd as we mentioned before you can use your\nEasyCard.\n\n784\n00:37:43,640 --> 00:37:46,720\nSo if you have enough credit it is an awesome\nway to do it.\n\n785\n00:37:46,720 --> 00:37:48,790\nWe're moving on to must eat foods.\n\n786\n00:37:48,790 --> 00:37:50,549\nWhat do you have to eat in Taiwan (中華民國).\n\n787\n00:37:50,549 --> 00:37:51,549\nLet's see.\n\n788\n00:37:51,549 --> 00:37:55,020\nOh my gosh so we're going back to night markets.\n\n789\n00:37:55,020 --> 00:37:59,520\nAnd my gosh there is just an endless supply\nof things to try.\n\n790\n00:37:59,520 --> 00:38:03,890\nYou have everything from these exotic like\nstinky tofu.\n\n791\n00:38:03,890 --> 00:38:04,890\nEw.\n\n792\n00:38:04,890 --> 00:38:08,380\nTo like tame stuff like there is a lot of\nreally good desserts.\n\n793\n00:38:08,380 --> 00:38:10,540\nIce cream there is different types of chicken.\n\n794\n00:38:10,540 --> 00:38:13,390\nThere is different types of fish.\n\n795\n00:38:13,390 --> 00:38:16,720\nIf you guys really want to see all of the\ndifferent options of foods to eat you have\n\n796\n00:38:16,720 --> 00:38:20,590\nto check out our three different street food\nmarkets that we hit.\n\n797\n00:38:20,590 --> 00:38:23,530\nAnyways price point for these street food\nsnacks.\n\n798\n00:38:23,530 --> 00:38:30,839\nYeah, so you can pay anywhere between 20 to\n150 New Taiwan Dollars and that is range is\n\n799\n00:38:30,839 --> 00:38:34,869\nfrom under 1 US dollar all the way up to 5\nUS bucks.\n\n800\n00:38:34,869 --> 00:38:39,829\nAnd the only time we paid that much was for\nlike expensive more expensive meat and fish\n\n801\n00:38:39,829 --> 00:38:40,829\nitems.\n\n802\n00:38:40,829 --> 00:38:45,590\nMost things slotted in between the 30 and\n90 price point which is between $1 to $3 US\n\n803\n00:38:45,590 --> 00:38:46,590\nbucks.\n\n804\n00:38:46,590 --> 00:38:49,980\nSo man, you could if you have a budget of\nten US dollars per person.\n\n805\n00:38:49,980 --> 00:38:51,270\nYou can eat well.\n\n806\n00:38:51,270 --> 00:38:56,099\nYou can very well and you will be stuffed\nby the time you leave.\n\n807\n00:38:56,099 --> 00:38:57,790\nOkay, so that is a must.\n\n808\n00:38:57,790 --> 00:39:00,270\nThe next one is Din Tai Fung.\n\n809\n00:39:00,270 --> 00:39:04,520\nIf you're going all the way to Taipei (臺北市)\nyou need to try Xiaolongbao.\n\n810\n00:39:04,520 --> 00:39:07,220\nThese special pork soup dumplings.\n\n811\n00:39:07,220 --> 00:39:08,480\nThey are amazing.\n\n812\n00:39:08,480 --> 00:39:12,680\nAnd they are really affordable for a restaurant\nwith so much hype.\n\n813\n00:39:12,680 --> 00:39:14,620\nIt is a Michelin Star restaurant.\n\n814\n00:39:14,620 --> 00:39:15,620\nMichelin Star.\n\n815\n00:39:15,620 --> 00:39:19,430\nAnd this it is safe to say this was our favorite\nrestaurant in Taipei.\n\n816\n00:39:19,430 --> 00:39:21,410\nWe went back again and again and again.\n\n817\n00:39:21,410 --> 00:39:24,099\nI think we went back three or four times.\n\n818\n00:39:24,099 --> 00:39:25,099\nMany times.\n\n819\n00:39:25,099 --> 00:39:26,099\nFive times.\n\n820\n00:39:26,099 --> 00:39:27,099\nSomething like that.\n\n821\n00:39:27,099 --> 00:39:31,299\nAnd we found that like if you're spending\nbetween $7 to $12 US dollars per person you're\n\n822\n00:39:31,299 --> 00:39:33,130\ngoing to be eating really well.\n\n823\n00:39:33,130 --> 00:39:38,950\nSo again really quite affordable and the only\nthing is we had to line up.\n\n824\n00:39:38,950 --> 00:39:39,950\nYes.\n\n825\n00:39:39,950 --> 00:39:43,510\nThe lines are really long so go early or go\noutside of meal times.\n\n826\n00:39:43,510 --> 00:39:47,970\nLike go in the middle of the afternoon and\nthen maybe you can get in really quick.\n\n827\n00:39:47,970 --> 00:39:48,970\nRight.\n\n828\n00:39:48,970 --> 00:39:49,970\nSo this is the fun part.\n\n829\n00:39:49,970 --> 00:39:54,440\nWe are going to talk about the things we liked\nabout Taipei (臺北市).\n\n830\n00:39:54,440 --> 00:39:55,690\nAnd then disliked.\n\n831\n00:39:55,690 --> 00:39:57,570\nDun dun dun.\n\n832\n00:39:57,570 --> 00:40:03,200\nYeah, we're going to every guide we do we\nare going to talk about the things we liked\n\n833\n00:40:03,200 --> 00:40:04,200\nand disliked.\n\n834\n00:40:04,200 --> 00:40:05,200\nLoved and hated.\n\n835\n00:40:05,200 --> 00:40:06,200\nLet's start with the positives.\n\n836\n00:40:06,200 --> 00:40:08,270\nAlright, so number one.\n\n837\n00:40:08,270 --> 00:40:10,260\nAnd this is the third time we're talking about\nthis.\n\n838\n00:40:10,260 --> 00:40:15,720\nBut the night markets and street food in Taipei\nare legendary.\n\n839\n00:40:15,720 --> 00:40:21,230\nLike Taipei I would say I would call it the\nfoodie capital of Asia.\n\n840\n00:40:21,230 --> 00:40:22,230\nYeah.\n\n841\n00:40:22,230 --> 00:40:25,290\nLike I don't think the only other city I've\nbeen to where they are that passionate about\n\n842\n00:40:25,290 --> 00:40:26,859\nfood is Lima in Peru.\n\n843\n00:40:26,859 --> 00:40:29,380\nAnd that is not in Asia.\n\n844\n00:40:29,380 --> 00:40:30,380\nHaha.\n\n845\n00:40:30,380 --> 00:40:35,109\nSo I mean you have night markets that are\nrunning every single day.\n\n846\n00:40:35,109 --> 00:40:37,910\nYou have an endless supply of food to try.\n\n847\n00:40:37,910 --> 00:40:39,910\nIt is all really affordable.\n\n848\n00:40:39,910 --> 00:40:42,000\nAnd we also saw that people are willing to\nline up for food.\n\n849\n00:40:42,000 --> 00:40:43,000\nYeah.\n\n850\n00:40:43,000 --> 00:40:44,000\nIt is crazy.\n\n851\n00:40:44,000 --> 00:40:47,290\nPeople will stand in line to eat at this one\nparticular restaurant because they specialize\n\n852\n00:40:47,290 --> 00:40:49,140\nin something and it is amazing.\n\n853\n00:40:49,140 --> 00:40:52,180\nEven for street food too.\n\n854\n00:40:52,180 --> 00:40:56,350\nSo I mean that is a really good way to find\nout where you should be eating when you go\n\n855\n00:40:56,350 --> 00:40:57,350\nto these night markets.\n\n856\n00:40:57,350 --> 00:40:59,730\nIf there is a line that means it is good.\n\n857\n00:40:59,730 --> 00:41:04,180\nAnother thing we really enjoyed about Taipei\n(臺北市) was proximity to nature.\n\n858\n00:41:04,180 --> 00:41:08,850\nSo it didn't take very long to ride the MRT\nout of the city and just find yourself like\n\n859\n00:41:08,850 --> 00:41:14,250\nin a nature reserve where you can see wildlife\nand birds or like to be out in the hot springs.\n\n860\n00:41:14,250 --> 00:41:15,530\nYeah or the Maokong Gondola.\n\n861\n00:41:15,530 --> 00:41:16,530\nOr the gondola.\n\n862\n00:41:16,530 --> 00:41:21,230\nYeah or even the day we went out to Tamshui\nand we went biking along the waterfront.\n\n863\n00:41:21,230 --> 00:41:22,760\nThat was so much fun.\n\n864\n00:41:22,760 --> 00:41:27,400\nSo yeah, you're never too far from the city\ncentre.\n\n865\n00:41:27,400 --> 00:41:28,400\nAnd you're never too far from nature.\n\n866\n00:41:28,400 --> 00:41:30,090\nSorry that is what I meant to say.\n\n867\n00:41:30,090 --> 00:41:31,860\nYou are never too far.\n\n868\n00:41:31,860 --> 00:41:34,549\nYou can escape the city center really easily.\n\n869\n00:41:34,549 --> 00:41:35,549\nYes.\n\n870\n00:41:35,549 --> 00:41:42,220\nOkay next one is ah yeah I want to talk about\nthe awesome metro system.\n\n871\n00:41:42,220 --> 00:41:43,220\nThe MRT.\n\n872\n00:41:43,220 --> 00:41:46,230\nOne of the best we've ever used anywhere in\nthe world.\n\n873\n00:41:46,230 --> 00:41:49,400\nJust fantastic, efficient, cheap, clean.\n\n874\n00:41:49,400 --> 00:41:50,400\nClean.\n\n875\n00:41:50,400 --> 00:41:52,280\nTakes you all over the city.\n\n876\n00:41:52,280 --> 00:41:54,660\nThere is lots of lines so you can transfer\neasily.\n\n877\n00:41:54,660 --> 00:41:57,470\nJust an awesome way to get around Taipei.\n\n878\n00:41:57,470 --> 00:42:02,270\nOoh another really important one we met lots\nof friendly locals.\n\n879\n00:42:02,270 --> 00:42:07,299\nLike seriously any time we looked a little\nlost or disoriented people actually approached\n\n880\n00:42:07,299 --> 00:42:09,930\nus and asked us oh where do you need to go.\n\n881\n00:42:09,930 --> 00:42:11,820\nDo you need any help and that is very rare.\n\n882\n00:42:11,820 --> 00:42:16,640\nI find that in big cities people are always\nin a rush or like they're focussed on themselves\n\n883\n00:42:16,640 --> 00:42:18,880\nand they don't really stop to help tourists.\n\n884\n00:42:18,880 --> 00:42:23,830\nBut in Taipei (臺北市) we had a lot of\npeople helping us out and we also had random\n\n885\n00:42:23,830 --> 00:42:28,260\npeople approach us just to practice English\nand have a little chat.\n\n886\n00:42:28,260 --> 00:42:30,180\nYeah and it wasn't creepy or anything like\nthat.\n\n887\n00:42:30,180 --> 00:42:31,609\nThey were just like really nice pleasant people.\n\n888\n00:42:31,609 --> 00:42:32,609\nSo that was cool.\n\n889\n00:42:32,609 --> 00:42:33,609\nYeah, I felt welcome.\n\n890\n00:42:33,609 --> 00:42:36,940\nYeah, that was definitely a highlight of visiting\nTaipei (臺北市.\n\n891\n00:42:36,940 --> 00:42:39,990\nOkay and the last point that we really liked\nabout Taipei is that yes it is a really big\n\n892\n00:42:39,990 --> 00:42:43,720\ncity but it is spread out enough that it doesn't\nfeel as claustrophobic.\n\n893\n00:42:43,720 --> 00:42:49,119\nIt doesn't feel as crowded as like a Hong\nKong or Seoul or some of these other cities.\n\n894\n00:42:49,119 --> 00:42:52,510\nSo it has that it just has a feeling like\nyou have a bit more open space.\n\n895\n00:42:52,510 --> 00:42:53,510\nYeah.\n\n896\n00:42:53,510 --> 00:42:54,510\nAnd I love that.\n\n897\n00:42:54,510 --> 00:42:55,510\nPersonal space is nice.\n\n898\n00:42:55,510 --> 00:43:00,630\nSo now we're going to talk about things we\ndidn't necessarily like about Taipei (臺北市).\n\n899\n00:43:00,630 --> 00:43:05,160\nAnd honestly we had to sit down and like kind\nof wrack our brains because there weren't\n\n900\n00:43:05,160 --> 00:43:07,030\na whole lot of things we disliked.\n\n901\n00:43:07,030 --> 00:43:08,500\nNo, it was a really fun trip overall.\n\n902\n00:43:08,500 --> 00:43:09,500\nYeah.\n\n903\n00:43:09,500 --> 00:43:10,500\nLike we really loved visiting.\n\n904\n00:43:10,500 --> 00:43:16,010\nSo the thing we'll start off with is whether\nwe were supposed to be visiting what was considered\n\n905\n00:43:16,010 --> 00:43:17,220\nin the dry season.\n\n906\n00:43:17,220 --> 00:43:18,220\nDry season.\n\n907\n00:43:18,220 --> 00:43:19,859\nAnd we experienced a lot of rain.\n\n908\n00:43:19,859 --> 00:43:22,740\nAnd even when it wasn't raining it was really\nhumid.\n\n909\n00:43:22,740 --> 00:43:27,250\nSo we kind of had to bring an umbrella everywhere\nand there would be days where it would be\n\n910\n00:43:27,250 --> 00:43:32,030\nlike rain and then a little pocket of sunshine\nand then a lot of rain again and so like we\n\n911\n00:43:32,030 --> 00:43:34,650\nhad to be prepared for rain all the time.\n\n912\n00:43:34,650 --> 00:43:35,650\nYeah.\n\n913\n00:43:35,650 --> 00:43:37,119\nAnd you may have seen some blue skies in the\nvideo.\n\n914\n00:43:37,119 --> 00:43:41,220\nI think we had one day of blue skies and we\nwere literally oh my gosh it is a sunny day\n\n915\n00:43:41,220 --> 00:43:43,289\nwe have to film now.\n\n916\n00:43:43,289 --> 00:43:49,060\nYeah and we were like running around trying\nto film in good weather because honestly it\n\n917\n00:43:49,060 --> 00:43:51,610\nwas quite wet while we were there.\n\n918\n00:43:51,610 --> 00:43:56,230\nSo another thing we kind of disliked about\nthe city and this is true of most big cities\n\n919\n00:43:56,230 --> 00:44:00,010\nwe visit is around rush hour in the metro\nit can get quite crowded.\n\n920\n00:44:00,010 --> 00:44:01,010\nOh yeah.\n\n921\n00:44:01,010 --> 00:44:03,440\nBut yeah aside from that man no complaints.\n\n922\n00:44:03,440 --> 00:44:05,620\nWe had a really good time.\n\n923\n00:44:05,620 --> 00:44:10,050\nSo if you're thinking of visiting Taipei (臺北市)\nas well we hope this video was kind of handy.\n\n924\n00:44:10,050 --> 00:44:11,099\nKind of useful.\n\n925\n00:44:11,099 --> 00:44:14,849\nIf you have any other questions about the\ncity feel free to pop those in the comments\n\n926\n00:44:14,849 --> 00:44:17,609\nsection below and we'll try to answer those\nif we can.\n\n927\n00:44:17,609 --> 00:44:18,609\nYep.\n\n928\n00:44:18,609 --> 00:44:23,420\nIf not if you guys know the answer feel free\nto you know chime in and help fellow travellers\n\n929\n00:44:23,420 --> 00:44:24,420\nout.\n\n930\n00:44:24,420 --> 00:44:29,400\nYeah, please share your tips because we've\nonly been there for a week so anyone who lives\n\n931\n00:44:29,400 --> 00:44:31,250\nthere would know a lot more than we do.\n\n932\n00:44:31,250 --> 00:44:35,099\nSo yeah signing off and definitely recommend\ngoing to Taipei (臺北市).\n\n933\n00:44:35,099 --> 00:44:36,099\nBye.\n\n934\n00:44:36,099 --> 00:44:36,729\nBye for now.\n\n", "original_filename": "20171018 - Visit TAIPEI City Guide ∩╜£ What to SEE, DO & EAT in Taipei, Taiwan Travel Tips (Φç║σîùσ╕é).en.srt", "missing_transcript": false} {"id": "6fd313e6631ebff3", "content_hash": "b63946665e7cad8997c155ed991b333f4fe68280", "video_id": "ROOWfxFFYQM", "url": "https://www.youtube.com/watch?v=ROOWfxFFYQM", "position": 16, "published_at": "2017-09-24T06:00:00Z", "video_date": "2017-09-24", "title": "Austria (Tirol Österreich) Travel Video - A Visual Journey (Cinematic B-Roll)", "youtube_title": "Austria (Tirol Österreich) Travel Video - A Visual Journey (Cinematic B-Roll)", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 43214, "tags": "Austria,Tirol,Austria travel,Tirol travel,Tyrol travel,Tirol Travel Video,Austria Travel Video,Tirol Austria,Tirol Österreich,Tyrol Austria,Tyrol,Austria Tirol,Tyrol things to do,Tirol tourism,Österreich,Tyrol tourism,Austria things to do,Tirol things to do,Austria tourism,Austrian,Alpbachtal,cinematic,b-roll,Alpbach,Austria attractions,Tirol attractions,Austria cow parade,Tirol cow parade,Austria hiking,Austrian food,Visual Journey,travel,alps,hiking", "tags_list": ["Austria", "Tirol", "Austria travel", "Tirol travel", "Tyrol travel", "Tirol Travel Video", "Austria Travel Video", "Tirol Austria", "Tirol Österreich", "Tyrol Austria", "Tyrol", "Austria Tirol", "Tyrol things to do", "Tirol tourism", "Österreich", "Tyrol tourism", "Austria things to do", "Tirol things to do", "Austria tourism", "Austrian", "Alpbachtal", "cinematic", "b-roll", "Alpbach", "Austria attractions", "Tirol attractions", "Austria cow parade", "Tirol cow parade", "Austria hiking", "Austrian food", "Visual Journey", "travel", "alps", "hiking"], "text": "(Music by Ehrling - 'S.A.X')", "text_with_breaks": "(Music by Ehrling - 'S.A.X')", "srt": "1\n00:00:00,229 --> 00:00:07,359\n(Music by Ehrling - 'S.A.X')\n\n", "original_filename": "20170924 - Austria (Tirol O╠êsterreich) Travel Video - A Visual Journey (Cinematic B-Roll).en.srt", "missing_transcript": false} {"id": "54105be8b42ac25e", "content_hash": "e71665f62f7974b0eae726ab911a8cdfaa15ab1f", "video_id": "kXL-TB3D3AQ", "url": "https://www.youtube.com/watch?v=kXL-TB3D3AQ", "position": 17, "published_at": "2017-04-10T15:30:01Z", "video_date": "2017-04-10", "title": "Peru Food Tour: MUST-TRY Peruvian Street Food & Traditional Dishes in Lima, Cusco, & the Amazon!", "youtube_title": "Peru Food Tour: MUST-TRY Peruvian Street Food & Traditional Dishes in Lima, Cusco, & the Amazon!", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 14686, "tags": "Peru Food Guide,Peruvian Food Guide,Peruvian Food,Peru Food,Peruvian Cuisine,eating peruvian food,Peru Cuisine,food of peru,peruvian food compilation,trying peruvian food,peruvian food tour,try peruvian food,peruvian food in peru,peru food compilation,peruvian food and culture,gastronomía del Perú,peruvian gastronomy,food guide,cocina peruana,comida peruana,Peruvian eats,peruvian restaurant,food comilation,peru,lima peru,lima,food,travel,eat,Taste", "tags_list": ["Peru Food Guide", "Peruvian Food Guide", "Peruvian Food", "Peru Food", "Peruvian Cuisine", "eating peruvian food", "Peru Cuisine", "food of peru", "peruvian food compilation", "trying peruvian food", "peruvian food tour", "try peruvian food", "peruvian food in peru", "peru food compilation", "peruvian food and culture", "gastronomía del Perú", "peruvian gastronomy", "food guide", "cocina peruana", "comida peruana", "Peruvian eats", "peruvian restaurant", "food comilation", "peru", "lima peru", "lima", "food", "travel", "eat", "Taste"], "text": "So dinner time here in Lima and tonight we are going out for anticuchos, which are cow hearts. I know this sounds a little bit unusual but it is actually really tasty so we've come to a popular place. It is called La Grimanesa, we've already placed our order. Let's go get our cow heart. So this place that we're visiting it actually started as a little street stand, so the women who opened the restaurant used to have a little cart and she used to sell her anticuchos on the street and she had a super long line because her food was delicious. She was really popular. And eventually she was able to save up enough money to open a little restaurant here in the neighborhood. So yeah, humble beginnings, but you know the recipe was great so here we are today. So we have it. The star of the meal. This is my anticuchos. It doesn't really look like a cow's heart in my opinion. I mean, you could food me and tell me this is steak but I'm going to have my first bite. I'm not sure how to do this. Honestly, it's a fairly tender meat. It doesn't have a lot of fat. It could pass off as steak. If no one told you this is a cow's heart you would never know. Your turn. Time for my first bite. I'm going to try some of the sauces here. I think we have a red spicy one and a green one. Oh, that is so so good. And that is really spicy sauce. You know the meat is really well seasoned so it takes on the flavor of whatever they've used. Like the heart it doesn't taste like an organ. I know exactly, normally when I have organs they're really tough and chewy but this is as nice of a tender cut of meat as you can find. And we got one more side to go along with the anticucho. What are you having? This is called choclo. And it is a kind of giant corn which is unique to Peru. Yeah, let's see if we can get a good shot of those kernels because they're bigger than my nails. I know they're massive. They're huge. And the taste is great. It is quite sweet. Yeah, but is also kind of fibrous too. It's very chewy. And price point for anybody who is willing to try cow's heart? For the cow's heart, all the side dishes and a drink it came to 33 Soles which is just over 10 US dollars. Not bad value. We're full. #eatPERU So for today's meal we are going for more of an upscale dining experience. We are having lunch at a place called La Rosa Náutica, which means the nautical rose. And it is a really cool restaurant out on the water. There is this pier built over the ocean and it just leads you all the way to this little restaurant. So you're like surrounded by waves, there is surfers, birds. Perfect setting and the food here is really good. I've been here once before many many years ago. So I'm excited to come back with more mature taste buds. So our food has arrived and we went all out. We got a little bit of everything. So I'm having the starter tasting menu over here which comes with three different types of ceviche which I love. And Sam is having the grand tasting menu and his appetizers have also arrived and they are looking pretty fancy. Okay, so first up this one is espagon and this one is flounder. Made with flounder. Is it a ceviche? It is a cebiche. Yes. Let's just dip it in the sauce. Mmmmmm. Oh wow. It is some of the best ceviche I've ever had. The fish just, it is so so tender and the sauce it has a really strong kick of lime. Like there is nothing subtle about it. Mmmmm. It's good. Moving on to the next. Have a look here. This one is called colorado and it has also flounder, shrimp and a little bit of squid. And it also has the yellow corn. The choclo. The choclo. Let's grab some choclo. I'm expecting this to be spicy. It already has a lot of sauce so I won't be adding anymore. Mmmmm. Oh yeah. Mmmm. I always expect squid to be a little bit chewy but this is great. Made to perfection. So yeah, I'm really enjoying this so far. And we've got one more - the last one. This one has flounder, octopus and a cilantro sauce and it has the canchita that we tend to find in lots of places. We love that. That makes an appearance at most tables. Salty corn. Mmmmm. It is a nice mix of soft and crunchy. And the sauce is refreshing. Really nice ceviche. Alright, Sam so let's have a look at your plate. Oh, exciting times. So I've got a three portion appetizer sampler as well. What are you starting with? And we're going to start out with the causa. The yellow mashed potatoes and this comes with a tuna tartar in a smoked chili peppers and avocado. I love tuna tartar. So I'm going to be trying some of that later. Wow. I bet it is magic. Magic in the mouth. Like those are three really amazing things all at once. Love causa, the potatoes, then you add that nicely sliced avocado and then the tartar. Oh, yeah. Oh yeah. Okay let's move on. Moving on, this is the classic ceviche. Yeah. So, yeah this is what we love to eat here in Peru. And especially Lima. The one meal that we've probably had more than any other is cebiche. I feel like we have it every other day. When we're in Peru it's just ceviche, cebiche, more ceviche. That's the most tender ceviche I've ever had. Yeah, isn't it? I don't know what they do to make it this tender but it is just amazing. You don't even really have to chew it. Yeah, it has got a special touch. And then the sauce is just - oh wow. And then moving on to the last one here, this is the octopus salad. And it also comes with toasted yucca which is a pretty unique thing to do. It is kind of like a root. Yeah, it is kind of like a root similar to a potato and it also comes with olive sauce. Oh, reading the menu over there. Sorry. Kind of cheating a bit. Kind of cheating a little bit here. So the next course has arrived. And now I'm going to be sampling three different types of causa. So causa is a type of dish that is made with yellow mashed potato and it is usually served kind of like a shepherd's pie but this is a bit fancier. So we have a nice little swirls of yellow potato. And I'm having three different types. The one you see over here with the shrimp is called Arequipeña. It has a nice ocopa, creamy sauce. Then if we move over to the middle this one is made with poleveto so it is octopus and olive sauce and at the very end you have one with tuna in a chili pepper cream. Wow. So which one do you start with? Let's start with tuna. I tried Sam's tuna. You seem to be a big fan of tuna. Yeah. Oh wow, it looks like the tartar too. Magic. Look at that. Getting it. Mmmm. Oh yeah. Oh man. There may not be any left over for you. This fish just melts in your mouth. It is so good. Mmmmm. Okay shall we move on to the next one? Yes. So this is our octopus here. Let's see. You know I've become a pretty big fan of octopus ever since we've been in Lima. They really know how to prepare it well. You didn't like it so much in Korea. No but here totally different story. So yeah that is good. And you really taste the olive oil. They've used it so smooth like it leaves a nice little aftertaste. And this, last but not least, how shall I do this? Just bite it off? Yeah. Just dunk it in and bite it off. Okay. Let's get the shrimp. Mmmmm. Wow. That's fresh. It tastes like the ocean. So which of the three did you like the most? The tuna? Probably tuna. I just loved tuna. I can't get enough of it. Mmmmm. So what is next on the menu? And the last of your sampler portion has arrived. These are the Carpaccio. Let's just take a look down at those. So over here we have got salmon with green onions, vinaigrette with a quail egg. Yeah, that is pretty fancy. I would say. Over here tuna in a mustard sauce with also soy sauce and sesame seeds. You can see the sesame seeds there. And finally we've got flounder with basil oil and black salt. Oh oh. So Salmon is pretty much my favorite fish so I think I'm going to try that one last. So we will start off with the flounder. Sam always leaves the best for last. Yeah, that is my way of doing things when I eat. Mmmmm. It is good. That's sour. And it tastes actually quite similar to a ceviche. Yeah. It is the same fish they use for a cebiche. Well, there you go. That answers the question. There you go. Okay on to the tuna. And what I want to make sure is that I get lots of this sesame sauce and sesame seeds. What you want to make sure is that you leave some for me. Oh. That's the best thing I've tried here so far. Like this the combination of that amazing tuna and then you have this tangy sesame sauce which is really rich and creamy. Oh yeah. Oh yeah he says. Alright, now your favorite. Last but not least let's move on to the salmon. I grew up eating a lot of salmon on Vancouver Island, where I'm from in Canada, so this will be familiar and tasty. Oh, woah. That is fresh. That is tender and that is just very high quality salmon. I love this. So the food just keeps on coming. This is Sam's main, and again it is a sampler with three different dishes. So have a look down here. First up we're having Lomo Saltado, which is one of the national dishes I guess you could say. Um so it is kind of like a fried beef with onions, tomato and there is yellow potato french fries underneath. And then we are moving over to the shrimp with tacu tacu. Now that is a big shrimp. It is massive. More like a prawn. And the tacu tacu is basically rice and fried beans. And last but not least we've got the catch of the day, a pan-fried white fish with some potatoes in a creamy sauce. So yeah, lots of food. So you're going with the lomo saltado first. The lomo saltado. So we've got a little piece of meat, maybe let's grab a potato. Oh my gosh. I spilled. I spilled. Don't let them see. I couldn't get the potato. Let's just go for the beef. Mmmmm. Wow. You know what? That sauce it almost has a bit of a Chinese influence. It is really interesting. I don't think I've ever tried lomo saltado in Peru before. This may be my first. And my yellow potato fry. Mmmmm. Good stuff. Now let's clean up my mess before they come. There we go. All clear. Okay, moving on. I'm just going to cut off a piece so you get some as well. Please, that is the one I'm looking forward to the most. A bit of shrimp, rice and beans. Woah. That looks amazing. Mmmmm. It is nice. It almost tastes a little bit Mexican - the refried beans and rice. It is good. Good combo. And I'm going to move on to the fish. She's excited about the fish. I sure am. Let's get a bit of sauce. I'm not sure what this sauce is. What does it say on the menu? A leek sauce. That is what it is. Leek. There we go. Mmmmmm. That is so creamy and smooth. That is good. I think we're going to remember this meal, huh? Forever and ever. Forever and ever. So I'm getting pretty sad over here because it is almost time to wrap up this meal. I know. We're already full but dessert has arrived and we will be making room for it because everything at this restaurant has just been incredible so far. So let's have a look at dessert. So take a look down here and you're going to see first that this is a chocolate crunchy mouse. Okay. And over here we pomme de raison which is kind of like a crispy pancake with vanilla, manjar and strawberries. So vanilla sauce. And this is the one I'm most interested in trying. This is a chocolate tart with lúcuma mousse. And that is like one of my favorite local fruits here in Peru. So we've got a nice spread of desserts. It is time to dig in. Dig in. Which one is first. Alright, I'm going to try. Let's go over here first. And we will try the crunchy chocolate mousse with berries. I wonder if that is coconut on top? Oh, I can definitely feel the crunch at the bottom here. Let's try that. Mmmmm. Wow. That mousse is really light and it is really rich. And I have no idea what that crunchy thing, the crunchiness at the bottom is. But it is tasty. It tastes a bit like granulated sugar but I know it is not that. Okay, time to try that pancake and I don't have a knife anymore. Oh, it is crunchy. So that broke off nicely. Oh, you can hear happy birthday in the background. Someone is having a birthday. This is a great place for a birthday. Yeah, I can of feel like this is should be both of our birthdays. Hahaha. In advance. Mmmmmm. Okay. That is really crunchy when you first bite into it but then it is light and it disintegrates in your mouth. And the manjar sauce, the vanilla sauce, is just very light and the strawberries kind of just add a nice juicy kick at the end. Ooh. And now on to the one you're most looking forward to. So as you know by now I save my favorite one for the end. And look at all of the manjar. Oh, that is lucuma. Sorry sorry what am I say. Lucuma. Lucuma filling but with maybe on the plate. Lucuma. Oh. Oh oh oh. That's the best. That's the best. Oh yeah. That filling is almost like, it is a combination of tasting like the actual fruit, and it also tastes like a creamy butterscotch pudding as well. Oh, that is good. Well, hello captain. Time to resume my captain duties over here. Hahaha. So was that one of the best meals you've ever had or what? Yeah, that ranks up there really really highly. I mean it is certainly the fanciest meal we've ever had in Lima or in Peru for that matter. And you know the price reflected that. The price of what I ordered which included the appetizers, the mains and the desserts was a hundred and sixty Soles and your appetizer portion which had three different things. It has the causa, the ceviches and the other part that was 80 Soles. So in total it was a 250 Sole meal. That is quite a bit. You're looking at you know 70-80 US dollars but it was so worth it. It is a dining experience we'll never forget. #eatPERU So for today's lunch we are eating at a place that has been recommended by my Aunt. This is called La Picantería and basically you come here, you order a whole fish and you have it prepared four different ways. So apparently we're going to be getting soups, ceviche, some grilled fish skin and a few other things so that should be pretty exciting. I'm really looking forward to eating this. And the cool thing is that they are letting us take a little sneak peak behind the kitchen so let's go have a tour right now. So the first part of our fish has arrived. If you take a look down here you'll see that half of it was prepared as a ceviche. So this is ceviche with rocoto which is like a hot red pepper, a little bit of seaweed on here, we have our sweet potato, some red onions and aside from the ceviche this is called Chicharrón. And they basically took the skin of the fish and put it in a batter and fried it. So I'm going to eat some fish skin right now. And that looks good. Oh wow. Mmmmmm. Never had fish skin like this before. This is amazing. This is so good. Wow. Honestly, I thought it was going to be kind of gross eating fish skin but it is almost like eating fried chicken skin. I don't know if that is weird for you but I like it. And now it is time for Sam to try the ceviche. Yes, you got to try the chicharron so that means I get for first dibs of the ceviche. And look at the colors. This looks amazing. The colors look amazing. There is like generous amount of onions and you can tell that there is the tiger's milk here at the bottom. Mmmmm. We've now had cebiche in several countries and nothing beats Peruvian ceviche. This is just the best. I love Peruvian cebiche. So sour, you've got like the tender taste of the fish and then the onions as a compliment. It is just delicious. Amaze-balls. I can't wait to dig in. That looks fabulous. And before we even finished our ceviche and chicharrón check out this. Our second dish has arrived. More food. Okay so this one is called Jalea Norteña. And if you have a look here it is basically like these really thin strips of fish and it has a yellow aji sauce. Kind of like a yellow pepper. We have some chives here, a bit of olive oil. That sauce looks amazing. It looks great. Let me try this. Oh la lah. Are you getting this? Mmmmmm. Wow. It is really nice. Like the sauce they've used, kind of like a chili in an olive oil mixed together, see if you can get a shot of that. And it is really nice. I've never had raw fish with olive oil before. But I am a fan. Mmmmmm. Let's get a close-up of that. Wow. And then on the other side of this pan we have more of the chicharron more fried fish skin, as well as a little bit of corn maize. Is that the canchita? Yeah, just prepared a different way. I'm really enjoying this experience so far. This is pretty cool. Like they are not going to waste any part of this fish because I think next up we're getting a soup. So yeah, we should probably start eating a little faster. You're going to be stuffed by the end of this meal. And what are you doing now? And I can't let any of that leche de tigre, the tiger's milk, go to waste. Oh, so sour, so spicy. I think this is the most sour tiger's milk I've ever had while ever having ceviche. And there is still more left. Keep working at it. None of that will go to waste friends. So let's just take a minute here to talk about this spicy canchita. How good is it? Yes, we love the spicy canchita. It is basically the fried corn that is heavily salted. But what makes this one unique at this particular restaurant is that I don't know if you can see this but I'm going to try and pull it out. But if you look at my hand here. It has got chili. Yes, it has got chilies. This is the spiciest canchita we've ever had. Like we were snacking on this before we got our beverages and we're like. Urgh. Parched. We need our water. But it is so good. So yet another dish has arrived. This one is called Calianotena. If you take a look down here it is a fish that has been marinated in this sauce. I'm not sure what it is made of but it has a beautiful color. And under the fish you're going to find sweet potato and they also have yucca which is kind of like this fibrous root that we don't really have in North America but it is delicious. That is very Peruvian. It is. And on top we have some red onions and it looks wonderful. So let's just dig in to this. Look at that. It is still steaming. This is still piping hot. I don't want to burn myself again on camera. Mmmmm. That is nice. It is almost like a sweet glaze. I really like that. If you take a look here you can see it still has the fish skin on it. And it is a little bit crispy. So yeah, it is a really nice combination. The fish is super super tender, it just melts in your mouth. So let's try and get a bit of everything for this next bite. Look at that. Even yucca and kamote. Sweet potato and fish. Mmmmm. That is real good. So the food just keeps on coming. You better believe it. This is dish number four. And if you take a look down here you'll see that we've got grilled fish and it has the aji sauce and the sliced spring onions. And it appears to be massive yucca wedges. They are not even fries they are more like wedges. So time to try that. I'm going to take a little bit of the yucca wedge. And I'm going to take a bit of the fish here. Oh yeah. It is just amazing. Out of all of the fish we've tried I'd say that is the most tender. And then you have the spiciness of the aji sauce. And then the yucca chip as a complimentary ingredient as well. This is just an amazing meal. And I don't even think we're done yet. Yeah, and let me just point out that this place has filled up so quickly. There is no space left in the whole restaurant. Everyone is eating here. That is when you know it is good. More food. And now for the grand finale we have a fish soup which looks pretty good. Let's take a look over here. We've got the fishes head and I guess some bones. We've got the tail. So yeah, let's have some fish soup. That's another first. Let's pour it in. Dish it up. Dishing it up. Would you like the fish eyeball Sam? Oh yes, specialize reservation for me with that one. Or the tail? Which one do you think is tastier? Let's see if I can fish it out. I'm trying here. I'm really trying. Wow. That is huge. It is still attached. Never mind. It is your lucky day Sam. You just get soup. No tail. So I do believe this is the final dish now. The soup. Wow. How does it taste Sam? It is sour, a bit salty and yeah you can taste that fish as well too. It is the key ingredient. Oh and spicy too. Spicy. Spicy soup. So in terms of price point that was a 160 Soles. And as of today that is exactly 50 US dollars. So it was 25 dollars per person. So it is not the cheapest meal but I would still say it is really good value considering how much food we got. Like I am beyond stuffed. It is time to go home and just pass out on the couch. Yeah, and we should also mention this is a very trendy place at the moment. #eatPERU So it is time for another food video and today we are going to be trying something that is called Causa. Causa, it is kind of like a shepperds pie if you haven't tried it before, it is made with yellow mashed potato and you can get lots of different fillings. So we've ordered two different varities and that should be coming soon and it is going to be delicious. I love the causa. And while we wait. While we wait, while we wait. We're going to have our favorite snack - Canchita - which is the fried corn with salt on top of it. Ah, I'm loving this stuff. And I'm always amazed by the size of these kernels. Seriously, it never gets old. Look at that. I know. They are gigantic. Massive. They're like twice the size of what we're used to having back home in Canada. So the causa has arrived and it is a thing of beauty. How excited are you for your food, Sam? Yeah, it looks like artwork. I almost feel guilty tucking in to it. Almost. Okay, so let's talk about the key ingredients that make up causa. So you have your yellow potato, lime and aji which is the yellow hot pepper. Yeah. In terms of fillings you can have lots of different ones. So Sam went with the classic. Mine has chicken and you can also see that there is some avocado here on the side as well. And that looks like some mayo sauce on top. I'm just going to dig right in. I'm going right to the bottom. It is like cutting into a tower. Wow. That is really good. Yeah? Yeah. And with this particular causa it is really salty. You can tell they've added a lot of salt to it. But it just like, when you get that much yellow potatoes, it is just oh man it is so good. It is almost like having Mom's mashed potatoes back home or something but with much better dressings. With the chicken and the sauce and the avocado. Oh man, that is good. Okay and let's talk about the chicken. Is it shredded chicken? Like the one we had in Aji de Gallina or is it chopped. It is shredded chicken. Yeah. Okay. One more bite for quality control. Research purposes. That is good stuff. And I am beyond excited for mine because I saw Causa Acevichado on the menu and that is a ceviche causa. Look at that. So I've got my fish, a little bit of fish that has been cooked in lime. I have my red onions, I have my hot chili peppers and of course my yellow mashed potato with a bit of mayo. Super fancy over there. I know. And if you know how much I love ceviche this is just the perfect dish for me really. You're doing a good job of toppling it already. I don't know why but I'm blowing on my food. That is such a habit. It is cold. It is a cold dish. Mmmmm. Oh, yeah. The best of both worlds? It is so good. The lime. So much lime. And it is so tangy. And a little spicy. With those little pieces of red chili. Mmmmm. This is my favorite. I haven't even tried yours but I know this is my favorite. So it would appear Sam has food envy. So I'm reaching across the table to grab some of Audrey's. Yeah, mine looks so good you couldn't resist. I do like mine but I can't leave this restaurant without at least trying the one with ceviche too. Well, what do you think? Wow. I've never had causa with ceviche so this is a really unique experience for me. I love it. I mean I think I prefer. I do prefer yours to mine. Yeah. And another thing I love about this dish, about causa, is all of the colors. Like look at that. The bright yellows, the purple from the onion, the red. We've got lots of greens. It is just such a colorful meal. It is an attractive meal. It is art on a plate. Art on a plate. There you go. Okay, so it is now time for price point. So in terms of price point that cam to 45 Soles which is $13 US dollars. Not bad value. We're both leaving really full. And what is kind of funny is that this is typically served as an appetizer not as a main. But if you eat it one per person it can totally be a main. It is so filling. It is potatoes. It is heavy. It is very carb intensive so if you're in Lima or Peru definitely check out causa. It is something we highly recommend. So last night's attempt to eat Cuy or Guinea Pig was a bit of a flop so we tried again tonight. We finally found a restaurant that is open and serving Guinea Pig, so yeah we've placed our order and we're sitting here just waiting for our first Cuy meal. This is a first for both me and Sam. Okay, so time to spew off a few facts about Guinea Pig. Yeah, so the Cuy is something we've been wanting to try for a while now. It is one of the most traditional Peruvian foods you can possibly get. It originates from the Andes. It is a rodent. And apparently the meat is very high in protein and low in cholesterol. So it is healthy for you! Yeah, exactly. Who would have known. This is a perfect meal to have just before our hike to Machu Picchu. Yeah. So another fun fact, because I know you guys really like those is that if you visit Cuszo Cathedral, once you go inside you'll see that there is a painting of Jesus and the 12 Disciples enjoying their last supper and guess what they're eating? It's a Guinea Pig and it is lying on its back with its little paws up in the air. So if Guinea Pig is good enough for Jesus and his Disciples we can certainly eat it while we're in Cusco. And they were kind enough to let us go take a look at how it is being cooked and prepared. So let's go walk over and check out the wood fire burning oven. Just over there. Just over there. That is where our Cuy is being made. So our dinner has arrived and I'm trying not to look at the Guinea Pig in the face because it kind of reminds me of my sister's two pet Chinchillas but there it is on the plate. And it comes with a few sides so if you look down here you can see that we have some golden potatoes, some fried yellow potato actually and we have a little salad and we also have a stuffed pepper with cheese melted over top. So yes, I guess the next step is to dig in to our Cuy. So our server has kindly chopped up the Cuy because we didn't really know where to begin and apparently you have to eat this with your hands. Yes, so I'm going to grab just a chunk here. It is time for the first bite. Is that like the back? Oh, the skin. Wow, the meat is quite tender. You know what it tastes a lot like chicken. If I didn't know what I was eating I would have guessed it was chicken. That's good to know. It makes me a feel a little better about taking my first bite. I think I have the back and the hind leg. I'm just taking little nibbles. How does it taste? It's like stringy chicken. Yeah, like it even looks like chicken. Like the dark meat on a chicken. So you could fool me but I've seen the whole Guinea Pig on the plate. So now I know what I'm having and you just kind of have to get over that because it does make a bit of an impression on you. Especially if you have Chinchillas for pets because they just look so similar. So moving on we're kind of taking a bite of its mid-section here. So what you really notice about when you have Guinea Pig is that the skin is really crispy but the meat inside is quite tender. I actually like it. We're also noticing that there are some organs and bones. Yeah, yeah and strange things inside our Cuy. It is very much cooked as it is and you eat it as it is presented. Yes, that is how you have Cuy in Peru. Except you are using cutlery instead of your hands. You have it all wrong. Oh, right. That's right. So now the verdict. If you saw Cuy on a menu would you order it again? I'm not necessarily sure I would just because it is a bit expensive and I think that if you were to have something like chicken or something else you might get a little bit more meat. But I'm really glad I tried it. It tasted honestly better than I expected and uh yeah if you're Peru definitely try it though at a least once. And your final verdict? Well, it didn't taste bad but that being said I'm not sure I would eat it again. I just don't like seeing the whole animal on my plate. And I know that is kind of silly to say because I do eat meat. I do eat fish. So it doesn't make sense to just eliminate Guinea Pig but yeah not for me. Not for me. #eatPERU So today's video is going to be a bit of loud one. We are sitting at a restaurant here in Iquitos called Ari's and it is right across from Plaza de Armas and there is a lot of tuk tuk traffic rushing by but we're going to be waiting for a dish. We're having something called Juane and it takes 45 minutes to prepare. Now this is a very special dish and it is meant to resemble the head of John the Baptist on a platter. So I think it is certainly worth waiting for here in the heat. But in the meantime we'll be trying some fresh juices as well as some starters. So I don't know if you can see but Sam is sweating big time over here. It is a little bit gross. Like honestly. Yeah. So we had to get you a refreshing drink. Yeah, we're trying to take care of that by getting something called Cremolada. And that is a little bit like kind of a fruit slushy. A fruit smoothie. Yeah. And we're trying a really regional fruit. It is called Camu Camu. And it is cool because when we were cruising down the Amazon we got to visit some land and some villages that had the camu camu plant and it is kind of shaped really small. It is sort of like a small little ball. I heard our guide kind of refer to it as it looks a bit like the yellow tomato. And it is really sour. Super sour. Super sour. So we'll see if this in cremolada form lives up to its actual fruit. Well, what do you think? It is sour but it is more sweet. It is very sugary. Lots of sugar has been added. Yes. That is the most dominant ingredient in here. Super concentrated in the camu camu then. It is a little bit syrupy. So we've ordered a few starters until the Juane gets here. And I am having Patacones. So if you take a look down here it is basically the plantain and it has been kind of smashed down flat and then fried and it comes with a sauce here. This looks like the huancaina sauce. This is piping hot, man. Mmmm. How is that? That is nice. It is a little salty. Owe! It is like a savory plantain but it is so so hot. And if you take a look at the sauce over here I'm just going to add some of this. Apparently this is aji. I've never seen it looking green before but it should be good. A bit of spice. Mmmmm. So that is where the savory salty snack isn't it? That is spicy. I'm just burning up here. I don't know if it is the heat or the spice or what but I'm like on fire. And what did you get? And I'm having Maduros Fritos. Take a look down here. And that is like the slices of plantain, and unlike yours which is a savory plantain, this is super sweet. Yeah, so it gets its name Madura because it is super ripe. Oh man, this is so good. I love how, yeah exactly, how ripe these are and how sweet they are. If I just had a little bit of Rum sauce to pour on that would make the best dessert ever. Seriously. Keiko. Cheering. Honking. Keiko. Keiko. So one of the reasons it is so loud outside is that there was a rally just happened. The Presidential elections are coming up in a little while and there was some Keiko supporters out there. PPK Cheering. Honking. And there goes the other political party the PPK. So our Juane has at long last arrived. If you have a look over here you can see that it comes wrapped in a leaf. So basically this is a dish that is eaten for the feast of John the Baptist and that is a feast that is celebrated on June 24th but you can find this dish in restaurants pretty much everyday of the year. Like it is a really popular dish. Yeah, it is really typical of the region isn't it? Yeah. It sure is. I think you can see why it took so long to prepare. Look at the detail here. Yeah, so inside it is rice, chicken, a boiled egg and black olives. That is a huge portion. Like seriously. That is enough for two people to share. And we've already been eating a lot of food. Yeah. Alright, time to dig in and try that. So looking down here I've got a piece of something. Apparently it is chicken. It does not look like chicken to me. But yeah, it is just the dark part of the chicken. It is the darker meat of the chicken. Mmmmm. That is really good. Savory, salty and you can taste a lot of the different herbs that have been mixed in with the rice. Time for your first bite. Okay. I'm going to go for the egg and the rice. Egg and rice combo coming up. Oh, big bite. Gotta like it. Yeah, wow. Really nice. There is a lot of spices mixed in with the rice so it is actually really quite savory and salty like you were saying. And also another interesting fact about this dish is that it used to be really popular with travelers who were going on long journeys because of the way it is packaged. Basically it travels really well and it can last a longtime. So yeah, I like this. Honestly, it seems like the kind of dish you'd want to eat on a cold day back at home. You know, it is like really hearty and savory but it so frickin' hot here so I'm not sure. I was going to say there is not too many of those days here in Iquitos. But it is nice. I would recommend trying it if you find yourself here. And someone over here simply could not resist dessert. Yeah, we decided we're going to order something and we wanted to try something we've never had before so we got something called Leche Asada. And apparently it is a milk based dessert that has been cooked in the oven and you can see like the top part is caramelized kind of. So let's dig in. Oh, it has the consistency kind of sort of like a rice pudding or maybe a flan. But it is just milk apparently. It is really sweet. And milky. Hahaha. Surprise. And last but not least let's talk about the price of this meal. Yeah, so our feast of feasts is over and that came to 45 Soles. And we ordered way too much food. Like we are bringing the main dish home. At least over half of that. So it was a lot of food. That included the drink, that included the two plantain dishes, the main and the dessert. And that came to 45 Soles which is about 13-14 US dollars. So pretty cheap when you consider how much food we had. And I have to admit this restaurant has massive portions so if you're coming here you're going to want to come as a group and share your dishes. #eatPERU So we have finally made it to the Amazon Jungle and we are starting our trip out in Iquitos. It is lunchtime right now and we are starving from a full day of travel. So we found a little place. It is called, what is the name of this, the Yellow Rose of Texas, which I know does not sound very Peruvian but they specialize in food from the Amazon region. We've ordered some paiche which is a traditional fish from this area and we are going to be having it two different ways so the food will be coming soon. Muchas gracias. Gracias. So Sam over here has been pretty excited about trying paiche ever since my Grandma told him about it. About this fish from the jungle. So what can you tell us about it? Yeah, so I've been researching a little bit online about it. So it is native to the Amazon which is really cool and it is a huge fish. In fact, it is one of the biggest freshwater fish in the world. It can grow up to three meters in length. Gracias. And something else really cool is that it is called a bony tongue fish and its tongue is thought to have medicinal properties by natives so. I wonder what kind of properties. Yeah. So for our beverage we asked the waitress what is a traditional juice we can have and she suggested cocona. Yeah, cocona. Which we've never heard of before. We've never heard of before and we're not even sure there is an English equivalent for this. There probably isn't. Yeah. We're not necessarily the most adventurous travelers but we are adventurous with our taste buds. So we will try this. Always with food. Mmmm. It smells kind of citrus-y. Well? Oh, wow. It is super sweet. It kind of has. It is really strange. It kind of has almost like a milky taste as well. And it has a strong sort of nectar taste. Like it is almost a little bit like a pineapple but something a lot milkier. Yeah. That is interesting. Wow. I do like it though. So now my dish is here and I'm going to be trying something called patarashca de paiche. And if you take a look at my plate it is basically the paiche served as a fillet. It has been cooked, kind of like steamed in this leaf, and on top of the fish you can see some onions, tomatoes and it also has a little bit of cilantro. We've got some lime here which we can try and squeeze. Squeeze that on. That is a little messy. I got most of it on my fingers like lotion. And then I also have this spicy aji sauce. So you know how we ordered a juice of cocona. This is the fruit it is made with. And they've also used it to make a spicy aji. So this is like a spicy sauce but then it also has the same fruit in it. Um, so yeah, let's just load it up. Dig right in. Oh yeah, just load it up on there. I like my spice. Load that spicy up. So let's see. Let's try a bite. I wonder if it has bones? Or is this a boneless fish? I forget. It probably does have bones. Big bite here. Mmmm. How is that? That is really good. You know, we were saying the paiche was a little bit chewy with the chicharron. The fried one. But it is so soft if you have it steamed. Like it just breaks apart with your fork. And I really like that you can taste the cilantro because that is one of my favorite spices ever. Or herbs rather. Going in for a second bite. That is how we know it is good. That is wonderful. Loving it. So the paiche chicharron. So I've just got myself a piece here. And as you can see it is breaded and it is just time to try that. Breaded and fried. Mmmm. Wow. Really really crispy on the outside and it is strange. It almost tastes a little bit more like chicken than it does typical fish. Yeah. It is a bit of a chewier fish wouldn't you say? It is. It really is. It's something in between the texture of a fish and a piece of chicken. It's really unique. I guess it is quite a large fish so the meat is probably a bit tougher for that reason. And it came with some red onions. Yeah. Which I love. But over there in the back we have maduros fritos. And maduros fritos are basically like plantain. Like sweet ripe plantain that has been sliced and fried. I can't wait to try this. Oh. Wow! Wow! That is amazing. Really really sweet and it is not crispy at all. It is fried just so that you kind of think it brings out more of the sweetness of the plantain. It is almost a little bit caramelized. It is. I mean this almost feels like I'm having like a little bit of dessert with my fish. We almost forgot the Yucca fries. Yeah, so this came with the Chicharrón. We were able to order a side. And yucca, it is kind of like a root. A very fibrous root almost like a potato and it is yellow and it is cooked fried here. It is really good. They are like almost like wedges. They are super thick fries. Bigger than our fingers. It goes really well with the paiche for sure. So this is what we call the sign of a satisfying meal. Empty plates. We sure took care of that. This was my first time trying food from the Amazon. Food from the Peruvian jungle. I have loved this meal. It has been amazing and I can't wait to see what we have next for dinner and lunch tomorrow and then dinner. And then the following day. It is going to be great. Loving it. #eatPERU For today's food video we are going to be eating nothing but desserts. We're at a little place in Lima that is called La Tiendecita Blanca and we're pretty sure this is actually a little Swiss cafe not Peruvian. But they do have some Peruvian dishes here. So we've ordered Suspiro a la limeña and Merengado de chirimoya and the last one is Torta Tres leches which I'm pretty sure was not invented in Peru but you can find it almost everywhere. So we're going to be sampling those three today. It is going to be sugary. We're going to start out with the most authentic of all the three desserts. This one is called Suspiro a la limeña and that means the sigh of the women from Lima. What a name for a dessert. Wow! Seriously. I don't think I've ever heard of a dessert that has quite a name like that. So this thing of beauty originated in the city of Lima in the 19th century. It is a very popular dessert. Yeah. And that looks good. And apparently it has manjar blanco which is kind of like the dulce de leche of Peru. And it also comes with egg yolks. It is not egg whites. And what is the other one? It has vanilla essence. Vanilla essence. My gosh, I can remember two out of three today it seems. Let's try that. Mmmm. Oh, that looks so thick. It looks so thick like a thick pudding. And I've never had this before so this is exciting. Oh, wow. That's like the best butterscotch pudding I've ever had in my whole life. That is amazing. Wow, you really taste the manjar blanco. It has a rich kind of caramel milky kind of consistency. And it is really thick and creamy but also extremely sweet. Like this is just woah. Jolted by the sugar. Is it a hot or a cold dessert because I haven't had any yet. It is actually luke warm. Luke warm. It is actually lukewarm. It is not hot or cold. Room temperature? Yeah, it is served at room temperature. And if you see this lovely little swirl on top that is some meringue and it looks a little bit purple because it is made with port wine. It has a tiny hint of port wine and then cinnamon on top. This is a decadent dessert. You definitely will want to try if you're visiting Lima. Yeah, one more bite then. One more bite. Just to prove. To prove that you really did enjoy it. Wow. Number two, we are having something called Merengado de chirimoya. Oh la lah. And don't be fooled by this little fruit on the side. This is not chirimoya. Chirimoya is actually a big green fruit. It almost looks like a giant avocado and inside it has some white flesh. So yeah, that is in here and it has been mixed with manjar blanco which is similar to dulce de leche. Um, let's see if I can find some of it. Oh, wow that looks really thick and decadent. So yeah it is like fruit and manjar blanco served chilled with meringue on top. Mmmmm. Yeah, it is a nice combination. The fruit itself. Is it refreshing. It is refreshing because it has been served chilled but the fruit itself Chirimoya it doesn't have that strong of a flavor. So what I mostly taste is the manjar blanco and there is a hint of a tiny fruit in the back. So yeah, it is nice. I wish I could find a good chunk of fruit but it is like white. White and fleshy. It is kind of hard to see but it is in there. So apparently Mark Twain once tried Chirimoya and he said it was the most delicious fruit known to man. So that is high praise for Chirimoya. And I think in English it is actually known as a custard apple but I mean I've never used that expression before. It just sounds wrong. It does. What is a custard apple. So I don't know but the dessert is good. I can recommend it. Oh, and did we mention that it has meringue on top? And the meringue it also looks a little bit purple because they've added some port wine. So that is nice. Let's just break that apart. Look at that. Oh la lah. I know it looks messy but it is good. And last but not least, we are having the non Peruvian dessert which is really popular in Peru. Yeah, the Tres Leches one. And that means three different kinds of milk. So we've got the evaporated, we've got the cream and what is the other one? Condensed. I almost forgot. A lot of milks to remember. Yeah, it is. Let's dig right in. Time to dig in. And I can tell at the bottom it is already really soggy so I think those tres leches are seeping down right to the bottom. Wow. Yeah. You really taste the different milks. Like that is the overwhelming thing. It is kind of different from a normal cake which is dry. This is kind of a wet cake and you yeah you really taste the milk. It is very sugary too. I have to say I definitely like it. And if you take a closer look you can actually see it is a sponge cake. So there is a pretty good job of soaking those three milks. And on top we have some cream, some whipped cream, strawberries. And this right here is called aguaymanto. Having trouble focusing. But there it is. So apparently there is no equivalent in English. I guess this is very Peruvian. I'll try it. In it goes. Sweet or sour that is the question? Very sour. Very sour. Maybe a little too sour for my liking. So the question is are you on a sugar high or do you need a siesta? I'm on a sugar high. I should be like surfing on a pile of sugar. Forget the water, forget the waves. Whipped cream waves. Whipped cream waves. There you go. Anyways, let's talk about the price for those three desserts. So it was 48 Pesos which is just under $15 US. Pesos? What country are we in? Oh gosh, Sam. 48 Soles. You know what we've been in countries with Pesos often so my gosh. I wake up and I don't know where I am. Okay, so 48 Soles. 48 Soles which is just under $15 US dollars. Not bad value. I mean you can get these desserts where it is cheaper but this is a little bit more of a fancier restaurant and the quality here is excellent. The food is really good. #eatPERU So it is time to continue sampling some traditional dishes from the Amazon region. We found a random little restaurant just by chance and it is lunchtime so we've popped in and we've ordered a few different items and all of these dishes are going to be featuring either plantains or cecina which is a dried dehydrated pork meat. So it should be tasty. And we're having the same juice that we had yesterday. The cocona. And I like to refer to this as the lemonade of the jungle. It is sweet and refreshing. So the food is here and first up we're going to be showing you Tacacho con Cecina. So take a look down at the plate. This right here is Tacacho and it is basically plantain. They fry it, then they mash it up together and they kind of turn it into this big ball. And that is being served with a side of cecina which is the pork meat. The dehydrated pork meat. And judging by the color I would guess it has been marinated or I don't know soaked in some kind of sauce. So I'm going to try the two of them together. A bit of both. Yeah, so for this meal they came separately but you can also find Tacacho that already has the pieces of pork inside of it. Mmmmm. Wow. That is really really good. You get the sweetness of the plantain but also the saltiness of the dehydrated meat. That is really really tasty. So Sam, it is now your turn. Tell us what you're having. Yes, so I'm having the Cecina chaufa. So basically take a look down here and you can see that I have strips of the pork as well but it is in a mixed rice form. Like a Chinese style rice. And mine has eggs, it has chives, it has over here it has plantains on the side. So I'm going to take a bite of that and also grab some of the cecina and let's see how that tastes. Mmmmm. Wow! That almost reminds me a little bit of bacon. Bacon eh? Yeah. It reminds me a little bit of bacon. That is really good. And the rice is delicious too. You know what is awesome is that portions at this restaurant are huge. Yeah. And you know what is kind of cool. I feel like with this meal they are combining the local cuisine from Iquitos, the jungle food with Chifa which is the Chinese influence. The fried rice. There you go. Yeah. Awesome fusion food. So I'm not sure if this is the way you eat it but they brought us the Aji made with cocona. So it has the fruit but it is like a spicy sauce. So I'm going to put it on my plantain. I don't know if this is how the locals do it but since I like my spice that is how I am going to do it. Let's grab a bite. Big bite. A nice enhancement? Nice and spicy. Mmmm. It has a bit of vinegar and lime juice. It is really nice. And it also came with a salad. I've got some avocado, it looks nice and ripe. So yeah, I am loving this meal. Like the food here in Iquitos is really cool because it is so fresh and they use a lot of vegetables and fruits. Delicious! Very good! Very good! Yeah, and I felt like that is something that was almost lacking in Lima. We were starting to miss our fruits and veggies. So it is good to be here. So that was ridiculously amazing value for what we ate. I know that feast of feasts only cost thirty one Soles and that includes everything. That massive jar of juice plus our two mains. So I mean you're talking less than ten US dollars. Pretty darn good value if you ask me. #eatPERU First question of the day - how many Sam's can you see in this shot? We've got lots of reflections happening around here. Anyways, for today's video we are filming Sandwiches Triples which are triple sandwiches. I guess these are going to have three layers of bread and we're eating at one of our favorite eateries in all of Lima. This place is called Manolo and they specialize in Churros but they also have these humongous sandwiches so we're back here again. So Sam, can you count how many times we've been here already? I have no idea. I mean the first time we came to Lima last year I think this was the first restaurant we ever went to together. Yeah. So that is kind of special and we've had everything from sandwiches to lasagna to these giant pieces of lemon meringue pie and we've also had churros here as well. So we're going for the sandwiches right now. So first impressions, our food has arrived, and I asked our waiter is this sandwich big enough to share between two people? And he was like oh no this is small it is a personal size. Have a look at this. Are you kidding me? Personal size. That is massive. And that is not even the biggest one. The biggest one is the other one with chicken. Is the one you're having. And the other thing I'm noticing is that this only has two layers of bread. So I'm a bit confused because I assumed if it is called Triple it would have three layers of bread but apparently not. So, now we don't even know what a triple sandwich means. Maybe it is three ingredients. Who knows. But this one is mine. It as avocado, ham and tomato. So let's dig in. I think it may be the case that the filling, like there is so many toppings and fillings put into this sandwich that there is just no room for an extra layer of bread. Exactly. That is a big mouthful right there. I'm dropping it all over me. But yeah, that is nice. I'm going to grab my napkin and dab dab because I can feel I have mayo all over my face. But yeah, that is good. It's a nice thick slice of fluffy white bread and I like that the slices of avocado and tomato are really thick. So now it is your turn Sam. Tell us what is in your sandwich? Yes, mine is very similar to yours except for that fact that it has generous amount of chicken stuffed inside. So let's not delay. I'm just going to bite right in. So that is shredded chicken, avocado and tomato. Wow. They really make some of the best sandwiches here at Manolo. It just never disappoints. This is just amazing. There is so much avocado and so much chicken and just the bread is so fluffy. It is just amazing. And you know what else? They gave us aji. This spicy yellow sauce. So I think you should add some to your sandwich. Let's do it here. Let's do it. Let's put some spice. Oh wow that is a lot of spice. That is a massive amount. Good luck with that. Your mouth is going to be on fire. Woah. That was way too much. Too hot to handle. Oh, I'm suffering here. So I have barely finished my first piece and Sam is already done his. Or just about. Yeah, pretty much. And what makes this sandwich really unique is that it doesn't have crust. It is similar to the sandwich de miga that we were eating in Argentina as well. And that is really cool because you're just eating the white part of the bread. And you can tell that they make the bread homemade here. Like it is really good quality. Except that I have to say these are way thicker than what you find in Argentina. Oh, the sandwiches there are super thin and light. These are proper sandwiches. This is a proper meal. Yeah. So I had to pack up half my sandwich in order to make room for dessert. But the good news is that now we can have churros. So have a look over here. These are the regular churros. So it is basically this long strip of deep-fried dough with a little bit of sugar on top. And we also have these special ones which are filled with manjar blanco which is quite similar to dulce de leche. And that is not all. We also got hot chocolate so thick that Sam just calls it sauce. This is chocolate sauce. It is not even hot chocolate. I call it chocolate sludge. Sludge. Chocolate sludge. But look at how thick it is. It is so rich. Oh let's dig in. Alright, show us what we came for. So we're going to start off with just a regular churros here because it is perfect for dunking in the chocolate sauce. And I don't just dunk it. I drown mine in there. Look at that. He drowns it. He drowns it in chocolate. I drown it in chocolate. Look at how much chocolate there is. Look at that. Woah, it is so hot too. This is what we came for. Oh yeah. And what really makes it is the chocolate. The hot chocolate. It is so thick and so rich and creamy. So you are going for the premium one. Oh yeah. Look at that. With the manjar blanco. Dipped in chocolate. Seriously. Does it get anymore decadent than that? I don't think so. You've got so much chocolate covering it that you can't even see the manjar blanco. Mmmmmm. That combination is just spectacular. And this is fresh out of the fryer. Seriously, the filling is ooey and gooey and then you've got the chocolate and the sugar sprinkled all over. I just love this. I really do. Oh oh oh. Mmmmm. I wish I could get this for breakfast every single day of my life. But I probably wouldn't be very good for my health. You know Sam you haven't noticed but I'm eating this very quickly so you better get yours fast. So this is the fun part for you Sam isn't it? Yes. The churros are long gone but they are still a little bit of that amazing chocolate sludge left. There is no way I'm going to leave this place with any of that left. Let's not waste chocolate now. It is like the best hot chocolate you've ever had. And then some. Alright, time to do the math. What is the price point for this meal? So it came to 80 Soles and so that is basically just over 20 US dollars. But it is amazing value when you consider it. Gracias. It is amazing value when you consider that we had two massive sandwiches, a drink, two different kinds of churros and a hot chocolate. So we are leaving here very full. Want to show us your belly? Hahaha. Ciao.", "text_with_breaks": "So dinner time here in Lima and tonight we\nare going out for anticuchos, which are cow\n\nhearts.\n\nI know this sounds a little bit unusual but\nit is actually really tasty so we've come\n\nto a popular place.\n\nIt is called La Grimanesa, we've already placed\nour order.\n\nLet's go get our cow heart.\n\nSo this place that we're visiting it actually\nstarted as a little street stand, so the women\n\nwho opened the restaurant used to have a little\ncart and she used to sell her anticuchos on\n\nthe street and she had a super long line because\nher food was delicious.\n\nShe was really popular.\n\nAnd eventually she was able to save up enough\nmoney to open a little restaurant here in\n\nthe neighborhood.\n\nSo yeah, humble beginnings, but you know the\nrecipe was great so here we are today.\n\nSo we have it.\n\nThe star of the meal.\n\nThis is my anticuchos.\n\nIt doesn't really look like a cow's heart\nin my opinion.\n\nI mean, you could food me and tell me this\nis steak but I'm going to have my first bite.\n\nI'm not sure how to do this.\n\nHonestly, it's a fairly tender meat.\n\nIt doesn't have a lot of fat.\n\nIt could pass off as steak.\n\nIf no one told you this is a cow's heart you\nwould never know.\n\nYour turn.\n\nTime for my first bite.\n\nI'm going to try some of the sauces here.\n\nI think we have a red spicy one and a green\none.\n\nOh, that is so so good.\n\nAnd that is really spicy sauce.\n\nYou know the meat is really well seasoned\nso it takes on the flavor of whatever they've\n\nused.\n\nLike the heart it doesn't taste like an organ.\n\nI know exactly, normally when I have organs\nthey're really tough and chewy but this is\n\nas nice of a tender cut of meat as you can\nfind.\n\nAnd we got one more side to go along with\nthe anticucho.\n\nWhat are you having?\n\nThis is called choclo.\n\nAnd it is a kind of giant corn which is unique\nto Peru.\n\nYeah, let's see if we can get a good shot\nof those kernels because they're bigger than\n\nmy nails.\n\nI know they're massive.\n\nThey're huge.\n\nAnd the taste is great.\n\nIt is quite sweet.\n\nYeah, but is also kind of fibrous too.\n\nIt's very chewy.\n\nAnd price point for anybody who is willing\nto try cow's heart?\n\nFor the cow's heart, all the side dishes and\na drink it came to 33 Soles which is just\n\nover 10 US dollars.\n\nNot bad value.\n\nWe're full.\n\n#eatPERU\n\nSo for today's meal we are going for more\nof an upscale dining experience.\n\nWe are having lunch at a place called La Rosa\nNáutica, which means the nautical rose.\n\nAnd it is a really cool restaurant out on\nthe water.\n\nThere is this pier built over the ocean and\nit just leads you all the way to this little\n\nrestaurant.\n\nSo you're like surrounded by waves, there\nis surfers, birds.\n\nPerfect setting and the food here is really\ngood.\n\nI've been here once before many many years\nago.\n\nSo I'm excited to come back with more mature\ntaste buds.\n\nSo our food has arrived and we went all out.\n\nWe got a little bit of everything.\n\nSo I'm having the starter tasting menu over\nhere which comes with three different types\n\nof ceviche which I love.\n\nAnd Sam is having the grand tasting menu and\nhis appetizers have also arrived and they\n\nare looking pretty fancy.\n\nOkay, so first up this one is espagon and\nthis one is flounder.\n\nMade with flounder.\n\nIs it a ceviche?\n\nIt is a cebiche.\n\nYes.\n\nLet's just dip it in the sauce.\n\nMmmmmm.\n\nOh wow.\n\nIt is some of the best ceviche I've ever had.\n\nThe fish just, it is so so tender and the\nsauce it has a really strong kick of lime.\n\nLike there is nothing subtle about it.\n\nMmmmm.\n\nIt's good.\n\nMoving on to the next.\n\nHave a look here.\n\nThis one is called colorado and it has also\nflounder, shrimp and a little bit of squid.\n\nAnd it also has the yellow corn.\n\nThe choclo.\n\nThe choclo.\n\nLet's grab some choclo.\n\nI'm expecting this to be spicy.\n\nIt already has a lot of sauce so I won't be\nadding anymore.\n\nMmmmm.\n\nOh yeah.\n\nMmmm.\n\nI always expect squid to be a little bit chewy\nbut this is great.\n\nMade to perfection.\n\nSo yeah, I'm really enjoying this so far.\n\nAnd we've got one more - the last one.\n\nThis one has flounder, octopus and a cilantro\nsauce and it has the canchita that we tend\n\nto find in lots of places.\n\nWe love that.\n\nThat makes an appearance at most tables.\n\nSalty corn.\n\nMmmmm.\n\nIt is a nice mix of soft and crunchy.\n\nAnd the sauce is refreshing.\n\nReally nice ceviche.\n\nAlright, Sam so let's have a look at your\nplate.\n\nOh, exciting times.\n\nSo I've got a three portion appetizer sampler\nas well.\n\nWhat are you starting with?\n\nAnd we're going to start out with the causa.\n\nThe yellow mashed potatoes and this comes\nwith a tuna tartar in a smoked chili peppers\n\nand avocado.\n\nI love tuna tartar.\n\nSo I'm going to be trying some of that later.\n\nWow.\n\nI bet it is magic.\n\nMagic in the mouth.\n\nLike those are three really amazing things\nall at once.\n\nLove causa, the potatoes, then you add that\nnicely sliced avocado and then the tartar.\n\nOh, yeah.\n\nOh yeah.\n\nOkay let's move on.\n\nMoving on, this is the classic ceviche.\n\nYeah.\n\nSo, yeah this is what we love to eat here\nin Peru.\n\nAnd especially Lima.\n\nThe one meal that we've probably had more\nthan any other is cebiche.\n\nI feel like we have it every other day.\n\nWhen we're in Peru it's just ceviche, cebiche,\nmore ceviche.\n\nThat's the most tender ceviche I've ever had.\n\nYeah, isn't it?\n\nI don't know what they do to make it this\ntender but it is just amazing.\n\nYou don't even really have to chew it.\n\nYeah, it has got a special touch.\n\nAnd then the sauce is just - oh wow.\n\nAnd then moving on to the last one here, this\nis the octopus salad.\n\nAnd it also comes with toasted yucca which\nis a pretty unique thing to do.\n\nIt is kind of like a root.\n\nYeah, it is kind of like a root similar to\na potato and it also comes with olive sauce.\n\nOh, reading the menu over there.\n\nSorry.\n\nKind of cheating a bit.\n\nKind of cheating a little bit here.\n\nSo the next course has arrived.\n\nAnd now I'm going to be sampling three different\ntypes of causa.\n\nSo causa is a type of dish that is made with\nyellow mashed potato and it is usually served\n\nkind of like a shepherd's pie but this is\na bit fancier.\n\nSo we have a nice little swirls of yellow\npotato.\n\nAnd I'm having three different types.\n\nThe one you see over here with the shrimp\nis called Arequipeña.\n\nIt has a nice ocopa, creamy sauce.\n\nThen if we move over to the middle this one\nis made with poleveto so it is octopus and\n\nolive sauce and at the very end you have one\nwith tuna in a chili pepper cream.\n\nWow.\n\nSo which one do you start with?\n\nLet's start with tuna.\n\nI tried Sam's tuna.\n\nYou seem to be a big fan of tuna.\n\nYeah.\n\nOh wow, it looks like the tartar too.\n\nMagic.\n\nLook at that.\n\nGetting it.\n\nMmmm.\n\nOh yeah.\n\nOh man.\n\nThere may not be any left over for you.\n\nThis fish just melts in your mouth.\n\nIt is so good.\n\nMmmmm.\n\nOkay shall we move on to the next one?\n\nYes.\n\nSo this is our octopus here.\n\nLet's see.\n\nYou know I've become a pretty big fan of octopus\never since we've been in Lima.\n\nThey really know how to prepare it well.\n\nYou didn't like it so much in Korea.\n\nNo but here totally different story.\n\nSo yeah that is good.\n\nAnd you really taste the olive oil.\n\nThey've used it so smooth like it leaves a\nnice little aftertaste.\n\nAnd this, last but not least, how shall I\ndo this?\n\nJust bite it off?\n\nYeah.\n\nJust dunk it in and bite it off.\n\nOkay.\n\nLet's get the shrimp.\n\nMmmmm.\n\nWow.\n\nThat's fresh.\n\nIt tastes like the ocean.\n\nSo which of the three did you like the most?\n\nThe tuna?\n\nProbably tuna.\n\nI just loved tuna.\n\nI can't get enough of it.\n\nMmmmm.\n\nSo what is next on the menu?\n\nAnd the last of your sampler portion has arrived.\n\nThese are the Carpaccio.\n\nLet's just take a look down at those.\n\nSo over here we have got salmon with green\nonions, vinaigrette with a quail egg.\n\nYeah, that is pretty fancy.\n\nI would say.\n\nOver here tuna in a mustard sauce with also\nsoy sauce and sesame seeds.\n\nYou can see the sesame seeds there.\n\nAnd finally we've got flounder with basil\noil and black salt.\n\nOh oh.\n\nSo Salmon is pretty much my favorite fish\nso I think I'm going to try that one last.\n\nSo we will start off with the flounder.\n\nSam always leaves the best for last.\n\nYeah, that is my way of doing things when\nI eat.\n\nMmmmm.\n\nIt is good.\n\nThat's sour.\n\nAnd it tastes actually quite similar to a\nceviche.\n\nYeah.\n\nIt is the same fish they use for a cebiche.\n\nWell, there you go.\n\nThat answers the question.\n\nThere you go.\n\nOkay on to the tuna.\n\nAnd what I want to make sure is that I get\nlots of this sesame sauce and sesame seeds.\n\nWhat you want to make sure is that you leave\nsome for me.\n\nOh.\n\nThat's the best thing I've tried here so far.\n\nLike this the combination of that amazing\ntuna and then you have this tangy sesame sauce\n\nwhich is really rich and creamy.\n\nOh yeah.\n\nOh yeah he says.\n\nAlright, now your favorite.\n\nLast but not least let's move on to the salmon.\n\nI grew up eating a lot of salmon on Vancouver\nIsland, where I'm from in Canada, so this\n\nwill be familiar and tasty.\n\nOh, woah.\n\nThat is fresh.\n\nThat is tender and that is just very high\nquality salmon.\n\nI love this.\n\nSo the food just keeps on coming.\n\nThis is Sam's main, and again it is a sampler\nwith three different dishes.\n\nSo have a look down here.\n\nFirst up we're having Lomo Saltado, which\nis one of the national dishes I guess you\n\ncould say.\n\nUm so it is kind of like a fried beef with\nonions, tomato and there is yellow potato\n\nfrench fries underneath.\n\nAnd then we are moving over to the shrimp\nwith tacu tacu.\n\nNow that is a big shrimp.\n\nIt is massive.\n\nMore like a prawn.\n\nAnd the tacu tacu is basically rice and fried\nbeans.\n\nAnd last but not least we've got the catch\nof the day, a pan-fried white fish with some\n\npotatoes in a creamy sauce.\n\nSo yeah, lots of food.\n\nSo you're going with the lomo saltado first.\n\nThe lomo saltado.\n\nSo we've got a little piece of meat, maybe\nlet's grab a potato.\n\nOh my gosh.\n\nI spilled.\n\nI spilled.\n\nDon't let them see.\n\nI couldn't get the potato.\n\nLet's just go for the beef.\n\nMmmmm.\n\nWow.\n\nYou know what?\n\nThat sauce it almost has a bit of a Chinese\ninfluence.\n\nIt is really interesting.\n\nI don't think I've ever tried lomo saltado\nin Peru before.\n\nThis may be my first.\n\nAnd my yellow potato fry.\n\nMmmmm.\n\nGood stuff.\n\nNow let's clean up my mess before they come.\n\nThere we go.\n\nAll clear.\n\nOkay, moving on.\n\nI'm just going to cut off a piece so you get\nsome as well.\n\nPlease, that is the one I'm looking forward\nto the most.\n\nA bit of shrimp, rice and beans.\n\nWoah.\n\nThat looks amazing.\n\nMmmmm.\n\nIt is nice.\n\nIt almost tastes a little bit Mexican - the\nrefried beans and rice.\n\nIt is good.\n\nGood combo.\n\nAnd I'm going to move on to the fish.\n\nShe's excited about the fish.\n\nI sure am.\n\nLet's get a bit of sauce.\n\nI'm not sure what this sauce is.\n\nWhat does it say on the menu?\n\nA leek sauce.\n\nThat is what it is.\n\nLeek.\n\nThere we go.\n\nMmmmmm.\n\nThat is \n\nso creamy and smooth.\n\nThat is good.\n\nI think we're going to remember this meal,\nhuh?\n\nForever and ever.\n\nForever and ever.\n\nSo I'm getting pretty sad over here because\nit is almost time to wrap up this meal.\n\nI know.\n\nWe're already full but dessert has arrived\nand we will be making room for it because\n\neverything at this restaurant has just been\nincredible so far.\n\nSo let's have a look at dessert.\n\nSo take a look down here and you're going\nto see first that this is a chocolate crunchy\n\nmouse.\n\nOkay.\n\nAnd over here we pomme de raison which is\nkind of like a crispy pancake with vanilla,\n\nmanjar and strawberries.\n\nSo vanilla sauce.\n\nAnd this is the one I'm most interested in\ntrying.\n\nThis is a chocolate tart with lúcuma mousse.\n\nAnd that is like one of my favorite local\nfruits here in Peru.\n\nSo we've got a nice spread of desserts.\n\nIt is time to dig in.\n\nDig in.\n\nWhich one is first.\n\nAlright, I'm going to try.\n\nLet's go over here first.\n\nAnd we will try the crunchy chocolate mousse\nwith berries.\n\nI wonder if that is coconut on top?\n\nOh, I can definitely feel the crunch at the\nbottom here.\n\nLet's try that.\n\nMmmmm.\n\nWow.\n\nThat mousse is really light and it is really\nrich.\n\nAnd I have no idea what that crunchy thing,\nthe crunchiness at the bottom is.\n\nBut it is tasty.\n\nIt tastes a bit like granulated sugar but\nI know it is not that.\n\nOkay, time to try that pancake and I don't\nhave a knife anymore.\n\nOh, it is crunchy.\n\nSo that broke off nicely.\n\nOh, you can hear happy birthday in the background.\n\nSomeone is having a birthday.\n\nThis is a great place for a birthday.\n\nYeah, I can of feel like this is should be\nboth of our birthdays.\n\nHahaha.\n\nIn advance.\n\nMmmmmm.\n\nOkay.\n\nThat is really crunchy when you first bite\ninto it but then it is light and it disintegrates\n\nin your mouth.\n\nAnd the manjar sauce, the vanilla sauce, is\njust very light and the strawberries kind\n\nof just add a nice juicy kick at the end.\n\nOoh.\n\nAnd now on to the one you're most looking\nforward to.\n\nSo as you know by now I save my favorite one\nfor the end.\n\nAnd look at all of the manjar.\n\nOh, that is lucuma.\n\nSorry sorry what am I say.\n\nLucuma.\n\nLucuma filling but with maybe on the plate.\n\nLucuma.\n\nOh.\n\nOh oh oh.\n\nThat's the best.\n\nThat's the best.\n\nOh yeah.\n\nThat filling is almost like, it is a combination\nof tasting like the actual fruit, and it also\n\ntastes like a creamy butterscotch pudding\nas well.\n\nOh, that is good.\n\nWell, hello captain.\n\nTime to resume my captain duties over here.\n\nHahaha.\n\nSo was that one of the best meals you've ever\nhad or what?\n\nYeah, that ranks up there really really highly.\n\nI mean it is certainly the fanciest meal we've\never had in Lima or in Peru for that matter.\n\nAnd you know the price reflected that.\n\nThe price of what I ordered which included\nthe appetizers, the mains and the desserts\n\nwas a hundred and sixty Soles and your appetizer\nportion which had three different things.\n\nIt has the causa, the ceviches and the other\npart that was 80 Soles.\n\nSo in total it was a 250 Sole meal.\n\nThat is quite a bit.\n\nYou're looking at you know 70-80 US dollars\nbut it was so worth it.\n\nIt is a dining experience we'll never forget.\n\n#eatPERU\n\nSo for today's lunch we are eating at a place\nthat has been recommended by my Aunt.\n\nThis is called La Picantería and basically\nyou come here, you order a whole fish and\n\nyou have it prepared four different ways.\n\nSo apparently we're going to be getting soups,\nceviche, some grilled fish skin and a few\n\nother things so that should be pretty exciting.\n\nI'm really looking forward to eating this.\n\nAnd the cool thing is that they are letting\nus take a little sneak peak behind the kitchen\n\nso let's go have a tour right now.\n\nSo the first part of our fish has arrived.\n\nIf you take a look down here you'll see that\nhalf of it was prepared as a ceviche.\n\nSo this is ceviche with rocoto which is like\na hot red pepper, a little bit of seaweed\n\non here, we have our sweet potato, some red\nonions and aside from the ceviche this is\n\ncalled Chicharrón.\n\nAnd they basically took the skin of the fish\nand put it in a batter and fried it.\n\nSo I'm going to eat some fish skin right now.\n\nAnd that looks good.\n\nOh wow.\n\nMmmmmm.\n\nNever had fish skin like this before.\n\nThis is amazing.\n\nThis is so good.\n\nWow.\n\nHonestly, I thought it was going to be kind\nof gross eating fish skin but it is almost\n\nlike eating fried chicken skin.\n\nI don't know if that is weird for you but\nI like it.\n\nAnd now it is time for Sam to try the ceviche.\n\nYes, you got to try the chicharron so that\nmeans I get for first dibs of the ceviche.\n\nAnd look at the colors.\n\nThis looks amazing.\n\nThe colors look amazing.\n\nThere is like generous amount of onions and\nyou can tell that there is the tiger's milk\n\nhere at the bottom.\n\nMmmmm.\n\nWe've now had cebiche in several countries\nand nothing beats Peruvian ceviche.\n\nThis is just the best.\n\nI love Peruvian cebiche.\n\nSo sour, you've got like the tender taste\nof the fish and then the onions as a compliment.\n\nIt is just delicious.\n\nAmaze-balls.\n\nI can't wait to dig in.\n\nThat looks fabulous.\n\nAnd before we even finished our ceviche and\nchicharrón check out this.\n\nOur second dish has arrived.\n\nMore food.\n\nOkay so this one is called Jalea Norteña.\n\nAnd if you have a look here it is basically\nlike these really thin strips of fish and\n\nit has a yellow aji sauce.\n\nKind of like a yellow pepper.\n\nWe have some chives here, a bit of olive oil.\n\nThat sauce looks amazing.\n\nIt looks great.\n\nLet me try this.\n\nOh la lah.\n\nAre you getting this?\n\nMmmmmm.\n\nWow.\n\nIt is really nice.\n\nLike the sauce they've used, kind of like\na chili in an olive oil mixed together, see\n\nif you can get a shot of that.\n\nAnd it is really nice.\n\nI've never had raw fish with olive oil before.\n\nBut I am a fan.\n\nMmmmmm.\n\nLet's get a close-up of that.\n\nWow.\n\nAnd then on the other side of this pan we\nhave more of the chicharron more fried fish\n\nskin, as well as a little bit of corn maize.\n\nIs that the canchita?\n\nYeah, just prepared a different way.\n\nI'm really enjoying this experience so far.\n\nThis is pretty cool.\n\nLike they are not going to waste any part\nof this fish because I think next up we're\n\ngetting a soup.\n\nSo yeah, we should probably start eating a\nlittle faster.\n\nYou're going to be stuffed by the end of this\nmeal.\n\nAnd what are you doing now?\n\nAnd I can't let any of that leche de tigre,\nthe tiger's milk, go to waste.\n\nOh, so sour, so spicy.\n\nI think this is the most sour tiger's milk\nI've ever had while ever having ceviche.\n\nAnd there is still more left.\n\nKeep working at it.\n\nNone of that will go to waste friends.\n\nSo let's just take a minute here to talk about\nthis spicy canchita.\n\nHow good is it?\n\nYes, we love the spicy canchita.\n\nIt is basically the fried corn that is heavily\nsalted.\n\nBut what makes this one unique at this particular\nrestaurant is that I don't know if you can\n\nsee this but I'm going to try and pull it\nout.\n\nBut if you look at my hand here.\n\nIt has got chili.\n\nYes, it has got chilies.\n\nThis is the spiciest canchita we've ever had.\n\nLike we were snacking on this before we got\nour beverages and we're like.\n\nUrgh.\n\nParched.\n\nWe need our water.\n\nBut it is so good.\n\nSo yet another dish has arrived.\n\nThis one is called Calianotena.\n\nIf you take a look down here it is a fish\nthat has been marinated in this sauce.\n\nI'm not sure what it is made of but it has\na beautiful color.\n\nAnd under the fish you're going to find sweet\npotato and they also have yucca which is kind\n\nof like this fibrous root that we don't really\nhave in North America but it is delicious.\n\nThat is very Peruvian.\n\nIt is.\n\nAnd on top we have some red onions and it\nlooks wonderful.\n\nSo let's just dig in to this.\n\nLook at that.\n\nIt is still steaming.\n\nThis is still piping hot.\n\nI don't want to burn myself again on camera.\n\nMmmmm.\n\nThat is nice.\n\nIt is almost like a sweet glaze.\n\nI really like that.\n\nIf you take a look here you can see it still\nhas the fish skin on it.\n\nAnd it is a little bit crispy.\n\nSo yeah, it is a really nice combination.\n\nThe fish is super super tender, it just melts\nin your mouth.\n\nSo let's try and get a bit of everything for\nthis next bite.\n\nLook at that.\n\nEven yucca and kamote.\n\nSweet potato and fish.\n\nMmmmm.\n\nThat is real good.\n\nSo the food just keeps on coming.\n\nYou better believe it.\n\nThis is dish number four.\n\nAnd if you take a look down here you'll see\nthat we've got grilled fish and it has the\n\naji sauce and the sliced spring onions.\n\nAnd it appears to be massive yucca wedges.\n\nThey are not even fries they are more like\nwedges.\n\nSo time to try that.\n\nI'm going to take a little bit of the yucca\nwedge.\n\nAnd I'm going to take a bit of the fish here.\n\nOh yeah.\n\nIt is just amazing.\n\nOut of all of the fish we've tried I'd say\nthat is the most tender.\n\nAnd then you have the spiciness of the aji\nsauce.\n\nAnd then the yucca chip as a complimentary\ningredient as well.\n\nThis is just an amazing meal.\n\nAnd I don't even think we're done yet.\n\nYeah, and let me just point out that this\nplace has filled up so quickly.\n\nThere is no space left in the whole restaurant.\n\nEveryone is eating here.\n\nThat is when you know it is good.\n\nMore food.\n\nAnd now for the grand finale we have a fish\nsoup which looks pretty good.\n\nLet's take a look over here.\n\nWe've got the fishes head and I guess some\nbones.\n\nWe've got the tail.\n\nSo yeah, let's have some fish soup.\n\nThat's another first.\n\nLet's pour it in.\n\nDish it up.\n\nDishing it up.\n\nWould you like the fish eyeball Sam?\n\nOh yes, specialize reservation for me with\nthat one.\n\nOr the tail?\n\nWhich one do you think is tastier?\n\nLet's see if I can fish it out.\n\nI'm trying here.\n\nI'm really trying.\n\nWow.\n\nThat is huge.\n\nIt is still attached.\n\nNever mind.\n\nIt is your lucky day Sam.\n\nYou just get soup.\n\nNo tail.\n\nSo I do believe this is the final dish now.\n\nThe soup.\n\nWow.\n\nHow does it taste Sam?\n\nIt is sour, a bit salty and yeah you can taste\nthat fish as well too.\n\nIt is the key ingredient.\n\nOh and spicy too.\n\nSpicy.\n\nSpicy soup.\n\nSo in terms of price point that was a 160\nSoles.\n\nAnd as of today that is exactly 50 US dollars.\n\nSo it was 25 dollars per person.\n\nSo it is not the cheapest meal but I would\nstill say it is really good value considering\n\nhow much food we got.\n\nLike I am beyond stuffed.\n\nIt is time to go home and just pass out on\nthe couch.\n\nYeah, and we should also mention this is a\nvery trendy place at the moment.\n\n#eatPERU\n\nSo it is time for another food video and today\nwe are going to be trying something that is\n\ncalled Causa.\n\nCausa, it is kind of like a shepperds pie\nif you haven't tried it before, it is made\n\nwith yellow mashed potato and you can get\nlots of different fillings.\n\nSo we've ordered two different varities and\nthat should be coming soon and it is going\n\nto be delicious.\n\nI love the causa.\n\nAnd while we wait.\n\nWhile we wait, while we wait.\n\nWe're going to have our favorite snack - Canchita\n- which is the fried corn with salt on top\n\nof it.\n\nAh, I'm loving this stuff.\n\nAnd I'm always amazed by the size of these\nkernels.\n\nSeriously, it never gets old.\n\nLook at that.\n\nI know.\n\nThey are gigantic.\n\nMassive.\n\nThey're like twice the size of what we're\nused to having back home in Canada.\n\nSo the causa has arrived and it is a thing\nof beauty.\n\nHow excited are you for your food, Sam?\n\nYeah, it looks like artwork.\n\nI almost feel guilty tucking in to it.\n\nAlmost.\n\nOkay, so let's talk about the key ingredients\nthat make up causa.\n\nSo you have your yellow potato, lime and aji\nwhich is the yellow hot pepper.\n\nYeah.\n\nIn terms of fillings you can have lots of\ndifferent ones.\n\nSo Sam went with the classic.\n\nMine has chicken and you can also see that\nthere is some avocado here on the side as\n\nwell.\n\nAnd that looks like some mayo sauce on top.\n\nI'm just going to dig right in.\n\nI'm going right to the bottom.\n\nIt is like cutting into a tower.\n\nWow.\n\nThat is really good.\n\nYeah?\n\nYeah.\n\nAnd with this particular causa it is really\nsalty.\n\nYou can tell they've added a lot of salt to\nit.\n\nBut it just like, when you get that much yellow\npotatoes, it is just oh man it is so good.\n\nIt is almost like having Mom's mashed potatoes\nback home or something but with much better\n\ndressings.\n\nWith the chicken and the sauce and the avocado.\n\nOh man, that is good.\n\nOkay and let's talk about the chicken.\n\nIs it shredded chicken?\n\nLike the one we had in Aji de Gallina or is\nit chopped.\n\nIt is shredded chicken.\n\nYeah.\n\nOkay.\n\nOne more bite for quality control.\n\nResearch purposes.\n\nThat is good stuff.\n\nAnd I am beyond excited for mine because I\nsaw Causa Acevichado on the menu and that\n\nis a ceviche causa.\n\nLook at that.\n\nSo I've got my fish, a little bit of fish\nthat has been cooked in lime.\n\nI have my red onions, I have my hot chili\npeppers and of course my yellow mashed potato\n\nwith a bit of mayo.\n\nSuper fancy over there.\n\nI know.\n\nAnd if you know how much I love ceviche this\nis just the perfect dish for me really.\n\nYou're doing a good job of toppling it already.\n\nI don't know why but I'm blowing on my food.\n\nThat is such a habit.\n\nIt is cold.\n\nIt is a cold dish.\n\nMmmmm.\n\nOh, yeah.\n\nThe best of both worlds?\n\nIt is so good.\n\nThe lime.\n\nSo much lime.\n\nAnd it is so tangy.\n\nAnd a little spicy.\n\nWith those little pieces of red chili.\n\nMmmmm.\n\nThis is my favorite.\n\nI haven't even tried yours but I know this\nis my favorite.\n\nSo it would appear Sam has food envy.\n\nSo I'm reaching across the table to grab some\nof Audrey's.\n\nYeah, mine looks so good you couldn't resist.\n\nI do like mine but I can't leave this restaurant\nwithout at least trying the one with ceviche\n\ntoo.\n\nWell, what do you think?\n\nWow.\n\nI've never had causa with ceviche so this\nis a really unique experience for me.\n\nI love it.\n\nI mean I think I prefer.\n\nI do prefer yours to mine.\n\nYeah.\n\nAnd another thing I love about this dish,\nabout causa, is all of the colors.\n\nLike look at that.\n\nThe bright yellows, the purple from the onion,\nthe red.\n\nWe've got lots of greens.\n\nIt is just such a colorful meal.\n\nIt is an attractive meal.\n\nIt is art on a plate.\n\nArt on a plate.\n\nThere you go.\n\nOkay, so it is now time for price point.\n\nSo in terms of price point that cam to 45\nSoles which is $13 US dollars.\n\nNot bad value.\n\nWe're both leaving really full.\n\nAnd what is kind of funny is that this is\ntypically served as an appetizer not as a\n\nmain.\n\nBut if you eat it one per person it can totally\nbe a main.\n\nIt is so filling.\n\nIt is potatoes.\n\nIt is heavy.\n\nIt is very carb intensive so if you're in\nLima or Peru definitely check out causa.\n\nIt is something we highly recommend.\n\nSo last night's attempt to eat Cuy or Guinea\nPig was a bit of a flop so we tried again\n\ntonight.\n\nWe finally found a restaurant that is open\nand serving Guinea Pig, so yeah we've placed\n\nour order and we're sitting here just waiting\nfor our first Cuy meal.\n\nThis is a first for both me and Sam.\n\nOkay, so time to spew off a few facts about\nGuinea Pig.\n\nYeah, so the Cuy is something we've been wanting\nto try for a while now.\n\nIt is one of the most traditional Peruvian\nfoods you can possibly get.\n\nIt originates from the Andes.\n\nIt is a rodent.\n\nAnd apparently the meat is very high in protein\nand low in cholesterol.\n\nSo it is healthy for you!\n\nYeah, exactly.\n\nWho would have known.\n\nThis is a perfect meal to have just before\nour hike to Machu Picchu.\n\nYeah.\n\nSo another fun fact, because I know you guys\nreally like those is that if you visit Cuszo\n\nCathedral, once you go inside you'll see that\nthere is a painting of Jesus and the 12 Disciples\n\nenjoying their last supper and guess what\nthey're eating?\n\nIt's a Guinea Pig and it is lying on its back\nwith its little paws up in the air.\n\nSo if Guinea Pig is good enough for Jesus\nand his Disciples we can certainly eat it\n\nwhile we're in Cusco.\n\nAnd they were kind enough to let us go take\na look at how it is being cooked and prepared.\n\nSo let's go walk over and check out the wood\nfire burning oven.\n\nJust over there.\n\nJust over there.\n\nThat is where our Cuy is being made.\n\nSo our dinner has arrived and I'm trying not\nto look at the Guinea Pig in the face because\n\nit kind of reminds me of my sister's two pet\nChinchillas but there it is on the plate.\n\nAnd it comes with a few sides so if you look\ndown here you can see that we have some golden\n\npotatoes, some fried yellow potato actually\nand we have a little salad and we also have\n\na stuffed pepper with cheese melted over top.\n\nSo yes, I guess the next step is to dig in\nto our Cuy.\n\nSo our server has kindly chopped up the Cuy\nbecause we didn't really know where to begin\n\nand apparently you have to eat this with your\nhands.\n\nYes, so I'm going to grab just a chunk here.\n\nIt is time for the first bite.\n\nIs that like the back?\n\nOh, the skin.\n\nWow, the meat is quite tender.\n\nYou know what it tastes a lot like chicken.\n\nIf I didn't know what I was eating I would\nhave guessed it was chicken.\n\nThat's good to know.\n\nIt makes me a feel a little better about taking\nmy first bite.\n\nI think I have the back and the hind leg.\n\nI'm just taking little nibbles.\n\nHow does it taste?\n\nIt's like stringy chicken.\n\nYeah, like it even looks like chicken.\n\nLike the dark meat on a chicken.\n\nSo you could fool me but I've seen the whole\nGuinea Pig on the plate.\n\nSo now I know what I'm having and you just\nkind of have to get over that because it does\n\nmake a bit of an impression on you.\n\nEspecially if you have Chinchillas for pets\nbecause they just look so similar.\n\nSo moving on we're kind of taking a bite of\nits mid-section here.\n\nSo what you really notice about when you have\nGuinea Pig is that the skin is really crispy\n\nbut the meat inside is quite tender.\n\nI actually like it.\n\nWe're also noticing that there are some organs\nand bones.\n\nYeah, yeah and strange things inside our Cuy.\n\nIt is very much cooked as it is and you eat\nit as it is presented.\n\nYes, that is how you have Cuy in Peru.\n\nExcept you are using cutlery instead of your\nhands.\n\nYou have it all wrong.\n\nOh, right.\n\nThat's right.\n\nSo now the verdict.\n\nIf you saw Cuy on a menu would you order it\nagain?\n\nI'm not necessarily sure I would just because\nit is a bit expensive and I think that if\n\nyou were to have something like chicken or\nsomething else you might get a little bit\n\nmore meat.\n\nBut I'm really glad I tried it.\n\nIt tasted honestly better than I expected\nand uh yeah if you're Peru definitely try\n\nit though at a least once.\n\nAnd your final verdict?\n\nWell, it didn't taste bad but that being said\nI'm not sure I would eat it again.\n\nI just don't like seeing the whole animal\non my plate.\n\nAnd I know that is kind of silly to say because\nI do eat meat.\n\nI do eat fish.\n\nSo it doesn't make sense to just eliminate\nGuinea Pig but yeah not for me.\n\nNot for me.\n\n#eatPERU\n\nSo today's video is going to be a bit of loud\none.\n\nWe are sitting at a restaurant here in Iquitos\ncalled Ari's and it is right across from Plaza\n\nde Armas and there is a lot of tuk tuk traffic\nrushing by but we're going to be waiting for\n\na dish.\n\nWe're having something called Juane and it\ntakes 45 minutes to prepare.\n\nNow this is a very special dish and it is\nmeant to resemble the head of John the Baptist\n\non a platter.\n\nSo I think it is certainly worth waiting for\nhere in the heat.\n\nBut in the meantime we'll be trying some fresh\njuices as well as some starters.\n\nSo I don't know if you can see but Sam is\nsweating big time over here.\n\nIt is a little bit gross.\n\nLike honestly.\n\nYeah.\n\nSo we had to get you a refreshing drink.\n\nYeah, we're trying to take care of that by\ngetting something called Cremolada.\n\nAnd that is a little bit like kind of a fruit\nslushy.\n\nA fruit smoothie.\n\nYeah.\n\nAnd we're trying a really regional fruit.\n\nIt is called Camu Camu.\n\nAnd it is cool because when we were cruising\ndown the Amazon we got to visit some land\n\nand some villages that had the camu camu plant\nand it is kind of shaped really small.\n\nIt is sort of like a small little ball.\n\nI heard our guide kind of refer to it as it\nlooks a bit like the yellow tomato.\n\nAnd it is really sour.\n\nSuper sour.\n\nSuper sour.\n\nSo we'll see if this in cremolada form lives\nup to its actual fruit.\n\nWell, what do you think?\n\nIt is sour but it is more sweet.\n\nIt is very sugary.\n\nLots of sugar has been added.\n\nYes.\n\nThat is the most dominant ingredient in here.\n\nSuper concentrated in the camu camu then.\n\nIt is a little bit syrupy.\n\nSo we've ordered a few starters until the\nJuane gets here.\n\nAnd I am having Patacones.\n\nSo if you take a look down here it is basically\nthe plantain and it has been kind of smashed\n\ndown flat and then fried and it comes with\na sauce here.\n\nThis looks like the huancaina sauce.\n\nThis is piping hot, man.\n\nMmmm.\n\nHow is that?\n\nThat is nice.\n\nIt is a little salty.\n\nOwe!\n\nIt is like a savory plantain but it is so\nso hot.\n\nAnd if you take a look at the sauce over here\nI'm just going to add some of this.\n\nApparently this is aji.\n\nI've never seen it looking green before but\nit should be good.\n\nA bit of spice.\n\nMmmmm.\n\nSo that is where the savory salty snack isn't\nit?\n\nThat is spicy.\n\nI'm just burning up here.\n\nI don't know if it is the heat or the spice\nor what but I'm like on fire.\n\nAnd what did you get?\n\nAnd I'm having Maduros Fritos.\n\nTake a look down here.\n\nAnd that is like the slices of plantain, and\nunlike yours which is a savory plantain, this\n\nis super sweet.\n\nYeah, so it gets its name Madura because it\nis super ripe.\n\nOh man, this is so good.\n\nI love how, yeah exactly, how ripe these are\nand how sweet they are.\n\nIf I just had a little bit of Rum sauce to\npour on that would make the best dessert ever.\n\nSeriously.\n\nKeiko.\n\nCheering.\n\nHonking.\n\nKeiko.\n\nKeiko.\n\nSo one of the reasons it is so loud outside\nis that there was a rally just happened.\n\nThe Presidential elections are coming up in\na little while and there was some Keiko supporters\n\nout there.\n\nPPK\n\nCheering.\n\nHonking.\n\nAnd there goes the other political party the\nPPK.\n\nSo our Juane has at long last arrived.\n\nIf you have a look over here you can see that\nit comes wrapped in a leaf.\n\nSo basically this is a dish that is eaten\nfor the feast of John the Baptist and that\n\nis a feast that is celebrated on June 24th\nbut you can find this dish in restaurants\n\npretty much everyday of the year.\n\nLike it is a really popular dish.\n\nYeah, it is really typical of the region isn't\nit?\n\nYeah.\n\nIt sure is.\n\nI think you can see why it took so long to\nprepare.\n\nLook at the detail here.\n\nYeah, so inside it is rice, chicken, a boiled\negg and black olives.\n\nThat is a huge portion.\n\nLike seriously.\n\nThat is enough for two people to share.\n\nAnd we've already been eating a lot of food.\n\nYeah.\n\nAlright, time to dig in and try that.\n\nSo looking down here I've got a piece of something.\n\nApparently it is chicken.\n\nIt does not look like chicken to me.\n\nBut yeah, it is just the dark part of the\nchicken.\n\nIt is the darker meat of the chicken.\n\nMmmmm.\n\nThat is really good.\n\nSavory, salty and you can taste a lot of the\ndifferent herbs that have been mixed in with\n\nthe rice.\n\nTime for your first bite.\n\nOkay.\n\nI'm going to go for the egg and the rice.\n\nEgg and rice combo coming up.\n\nOh, big bite.\n\nGotta like it.\n\nYeah, wow.\n\nReally nice.\n\nThere is a lot of spices mixed in with the\nrice so it is actually really quite savory\n\nand salty like you were saying.\n\nAnd also another interesting fact about this\ndish is that it used to be really popular\n\nwith travelers who were going on long journeys\nbecause of the way it is packaged.\n\nBasically it travels really well and it can\nlast a longtime.\n\nSo yeah, I like this.\n\nHonestly, it seems like the kind of dish you'd\nwant to eat on a cold day back at home.\n\nYou know, it is like really hearty and savory\nbut it so frickin' hot here so I'm not sure.\n\nI was going to say there is not too many of\nthose days here in Iquitos.\n\nBut it is nice.\n\nI would recommend trying it if you find yourself\nhere.\n\nAnd someone over here simply could not resist\ndessert.\n\nYeah, we decided we're going to order something\nand we wanted to try something we've never\n\nhad before so we got something called Leche\nAsada.\n\nAnd apparently it is a milk based dessert\nthat has been cooked in the oven and you can\n\nsee like the top part is caramelized kind\nof.\n\nSo let's dig in.\n\nOh, it has the consistency kind of sort of\nlike a rice pudding or maybe a flan.\n\nBut it is just milk apparently.\n\nIt is really sweet.\n\nAnd milky.\n\nHahaha.\n\nSurprise.\n\nAnd last but not least let's talk about the\nprice of this meal.\n\nYeah, so our feast of feasts is over and that\ncame to 45 Soles.\n\nAnd we ordered way too much food.\n\nLike we are bringing the main dish home.\n\nAt least over half of that.\n\nSo it was a lot of food.\n\nThat included the drink, that included the\ntwo plantain dishes, the main and the dessert.\n\nAnd that came to 45 Soles which is about 13-14\nUS dollars.\n\nSo pretty cheap when you consider how much\nfood we had.\n\nAnd I have to admit this restaurant has massive\nportions so if you're coming here you're going\n\nto want to come as a group and share your\ndishes.\n\n#eatPERU\n\nSo we have finally made it to the Amazon Jungle\nand we are starting our trip out in Iquitos.\n\nIt is lunchtime right now and we are starving\nfrom a full day of travel.\n\nSo we found a little place.\n\nIt is called, what is the name of this, the\nYellow Rose of Texas, which I know does not\n\nsound very Peruvian but they specialize in\nfood from the Amazon region.\n\nWe've ordered some paiche which is a traditional\nfish from this area and we are going to be\n\nhaving it two different ways so the food will\nbe coming soon.\n\nMuchas gracias.\n\nGracias.\n\nSo Sam over here has been pretty excited about\ntrying paiche ever since my Grandma told him\n\nabout it.\n\nAbout this fish from the jungle.\n\nSo what can you tell us about it?\n\nYeah, so I've been researching a little bit\nonline about it.\n\nSo it is native to the Amazon which is really\ncool and it is a huge fish.\n\nIn fact, it is one of the biggest freshwater\nfish in the world.\n\nIt can grow up to three meters in length.\n\nGracias.\n\nAnd something else really cool is that it\nis called a bony tongue fish and its tongue\n\nis thought to have medicinal properties by\nnatives so.\n\nI wonder what kind of properties.\n\nYeah.\n\nSo for our beverage we asked the waitress\nwhat is a traditional juice we can have and\n\nshe suggested cocona.\n\nYeah, cocona.\n\nWhich we've never heard of before.\n\nWe've never heard of before and we're not\neven sure there is an English equivalent for\n\nthis.\n\nThere probably isn't.\n\nYeah.\n\nWe're not necessarily the most adventurous\ntravelers but we are adventurous with our\n\ntaste buds.\n\nSo we will try this.\n\nAlways with food.\n\nMmmm.\n\nIt smells kind of citrus-y.\n\nWell?\n\nOh, wow.\n\nIt is super sweet.\n\nIt kind of has.\n\nIt is really strange.\n\nIt kind of has almost like a milky taste as\nwell.\n\nAnd it has a strong sort of nectar taste.\n\nLike it is almost a little bit like a pineapple\nbut something a lot milkier.\n\nYeah.\n\nThat is interesting.\n\nWow.\n\nI do like it though.\n\nSo now my dish is here and I'm going to be\ntrying something called patarashca de paiche.\n\nAnd if you take a look at my plate it is basically\nthe paiche served as a fillet.\n\nIt has been cooked, kind of like steamed in\nthis leaf, and on top of the fish you can\n\nsee some onions, tomatoes and it also has\na little bit of cilantro.\n\nWe've got some lime here which we can try\nand squeeze.\n\nSqueeze that on.\n\nThat is a little messy.\n\nI got most of it on my fingers like lotion.\n\nAnd then I also have this spicy aji sauce.\n\nSo you know how we ordered a juice of cocona.\n\nThis is the fruit it is made with.\n\nAnd they've also used it to make a spicy aji.\n\nSo this is like a spicy sauce but then it\nalso has the same fruit in it.\n\nUm, so yeah, let's just load it up.\n\nDig right in.\n\nOh yeah, just load it up on there.\n\nI like my spice.\n\nLoad that spicy up.\n\nSo let's see.\n\nLet's try a bite.\n\nI wonder if it has bones?\n\nOr is this a boneless fish?\n\nI forget.\n\nIt probably does have bones.\n\nBig bite here.\n\nMmmm.\n\nHow is that?\n\nThat is really good.\n\nYou know, we were saying the paiche was a\nlittle bit chewy with the chicharron.\n\nThe fried one.\n\nBut it is so soft if you have it steamed.\n\nLike it just breaks apart with your fork.\n\nAnd I really like that you can taste the cilantro\nbecause that is one of my favorite spices\n\never.\n\nOr herbs rather.\n\nGoing in for a second bite.\n\nThat is how we know it is good.\n\nThat is wonderful.\n\nLoving it.\n\nSo the paiche chicharron.\n\nSo I've just got myself a piece here.\n\nAnd as you can see it is breaded and it is\njust time to try that.\n\nBreaded and fried.\n\nMmmm.\n\nWow.\n\nReally really crispy on the outside and it\nis strange.\n\nIt almost tastes a little bit more like chicken\nthan it does typical fish.\n\nYeah.\n\nIt is a bit of a chewier fish wouldn't you\nsay?\n\nIt is.\n\nIt really is.\n\nIt's something in between the texture of a\nfish and a piece of chicken.\n\nIt's really unique.\n\nI guess it is quite a large fish so the meat\nis probably a bit tougher for that reason.\n\nAnd it came with some red onions.\n\nYeah.\n\nWhich I love.\n\nBut over there in the back we have maduros\nfritos.\n\nAnd maduros fritos are basically like plantain.\n\nLike sweet ripe plantain that has been sliced\nand fried.\n\nI can't wait to try this.\n\nOh.\n\nWow!\n\nWow!\n\nThat is amazing.\n\nReally really sweet and it is not crispy at\nall.\n\nIt is fried just so that you kind of think\nit brings out more of the sweetness of the\n\nplantain.\n\nIt is almost a little bit caramelized.\n\nIt is.\n\nI mean this almost feels like I'm having like\na little bit of dessert with my fish.\n\nWe almost forgot the Yucca fries.\n\nYeah, so this came with the Chicharrón.\n\nWe were able to order a side.\n\nAnd yucca, it is kind of like a root.\n\nA very fibrous root almost like a potato and\nit is yellow and it is cooked fried here.\n\nIt is really good.\n\nThey are like almost like wedges.\n\nThey are super thick fries.\n\nBigger than our fingers.\n\nIt goes really well with the paiche for sure.\n\nSo this is what we call the sign of a satisfying\nmeal.\n\nEmpty plates.\n\nWe sure took care of that.\n\nThis was my first time trying food from the\nAmazon.\n\nFood from the Peruvian jungle.\n\nI have loved this meal.\n\nIt has been amazing and I can't wait to see\nwhat we have next for dinner and lunch tomorrow\n\nand then dinner.\n\nAnd then the following day.\n\nIt is going to be great.\n\nLoving it.\n\n#eatPERU\n\nFor today's food video we are going to be\neating nothing but desserts.\n\nWe're at a little place in Lima that is called\nLa Tiendecita Blanca and we're pretty sure\n\nthis is actually a little Swiss cafe not Peruvian.\n\nBut they do have some Peruvian dishes here.\n\nSo we've ordered Suspiro a la limeña and\nMerengado de chirimoya and the last one is\n\nTorta Tres leches which I'm pretty sure was\nnot invented in Peru but you can find it almost\n\neverywhere.\n\nSo we're going to be sampling those three\ntoday.\n\nIt is going to be sugary.\n\nWe're going to start out with the most authentic\nof all the three desserts.\n\nThis one is called Suspiro a la limeña and\nthat means the sigh of the women from Lima.\n\nWhat a name for a dessert.\n\nWow!\n\nSeriously.\n\nI don't think I've ever heard of a dessert\nthat has quite a name like that.\n\nSo this thing of beauty originated in the\ncity of Lima in the 19th century.\n\nIt is a very popular dessert.\n\nYeah.\n\nAnd that looks good.\n\nAnd apparently it has manjar blanco which\nis kind of like the dulce de leche of Peru.\n\nAnd it also comes with egg yolks.\n\nIt is not egg whites.\n\nAnd what is the other one?\n\nIt has vanilla essence.\n\nVanilla essence.\n\nMy gosh, I can remember two out of three today\nit seems.\n\nLet's try that.\n\nMmmm.\n\nOh, that looks so thick.\n\nIt looks so thick like \n\na thick pudding.\n\nAnd I've never had this before so this is\nexciting.\n\nOh, wow.\n\nThat's like the best butterscotch pudding\nI've ever had in my whole life.\n\nThat is amazing.\n\nWow, you really taste the manjar blanco.\n\nIt has a rich kind of caramel milky kind of\nconsistency.\n\nAnd it is really thick and creamy but also\nextremely sweet.\n\nLike this is just woah.\n\nJolted by the sugar.\n\nIs it a hot or a cold dessert because I haven't\nhad any yet.\n\nIt is actually luke warm.\n\nLuke warm.\n\nIt is actually lukewarm.\n\nIt is not hot or cold.\n\nRoom temperature?\n\nYeah, it is served at room temperature.\n\nAnd if you see this lovely little swirl on\ntop that is some meringue and it looks a little\n\nbit purple because it is made with port wine.\n\nIt has a tiny hint of port wine and then cinnamon\non top.\n\nThis is a decadent dessert.\n\nYou definitely will want to try if you're\nvisiting Lima.\n\nYeah, one more bite then.\n\nOne more bite.\n\nJust to prove.\n\nTo prove that you really did enjoy it.\n\nWow.\n\nNumber two, we are having something called\nMerengado de chirimoya.\n\nOh la lah.\n\nAnd don't be fooled by this little fruit on\nthe side.\n\nThis is not chirimoya.\n\nChirimoya is actually a big green fruit.\n\nIt almost looks like a giant avocado and inside\nit has some white flesh.\n\nSo yeah, that is in here and it has been mixed\nwith manjar blanco which is similar to dulce\n\nde leche.\n\nUm, let's see if I can find some of it.\n\nOh, wow that looks really thick and decadent.\n\nSo yeah it is like fruit and manjar blanco\nserved chilled with meringue on top.\n\nMmmmm.\n\nYeah, it is a nice combination.\n\nThe fruit itself.\n\nIs it refreshing.\n\nIt is refreshing because it has been served\nchilled but the fruit itself Chirimoya it\n\ndoesn't have that strong of a flavor.\n\nSo what I mostly taste is the manjar blanco\nand there is a hint of a tiny fruit in the\n\nback.\n\nSo yeah, it is nice.\n\nI wish I could find a good chunk of fruit\nbut it is like white.\n\nWhite and fleshy.\n\nIt is kind of hard to see but it is in there.\n\nSo apparently Mark Twain once tried Chirimoya\nand he said it was the most delicious fruit\n\nknown to man.\n\nSo that is high praise for Chirimoya.\n\nAnd I think in English it is actually known\nas a custard apple but I mean I've never used\n\nthat expression before.\n\nIt just sounds wrong.\n\nIt does.\n\nWhat is a custard apple.\n\nSo I don't know but the dessert is good.\n\nI can recommend it.\n\nOh, and did we mention that it has meringue\non top?\n\nAnd the meringue it also looks a little bit\npurple because they've added some port wine.\n\nSo that is nice.\n\nLet's just break that apart.\n\nLook at that.\n\nOh la lah.\n\nI know it looks messy but it is good.\n\nAnd last but not least, we are having the\nnon Peruvian dessert which is really popular\n\nin Peru.\n\nYeah, the Tres Leches one.\n\nAnd that means three different kinds of milk.\n\nSo we've got the evaporated, we've got the\ncream and what is the other one?\n\nCondensed.\n\nI almost forgot.\n\nA lot of milks to remember.\n\nYeah, it is.\n\nLet's dig right in.\n\nTime to dig in.\n\nAnd I can tell at the bottom it is already\nreally soggy so I think those tres leches\n\nare seeping down right to the bottom.\n\nWow.\n\nYeah.\n\nYou really taste the different milks.\n\nLike that is the overwhelming thing.\n\nIt is kind of different from a normal cake\nwhich is dry.\n\nThis is kind of a wet cake and you yeah you\nreally taste the milk.\n\nIt is very sugary too.\n\nI have to say I definitely like it.\n\nAnd if you take a closer look you can actually\nsee it is a sponge cake.\n\nSo there is a pretty good job of soaking those\nthree milks.\n\nAnd on top we have some cream, some whipped\ncream, strawberries.\n\nAnd this right here is called aguaymanto.\n\nHaving trouble focusing.\n\nBut there it is.\n\nSo apparently there is no equivalent in English.\n\nI guess this is very Peruvian.\n\nI'll try it.\n\nIn it goes.\n\nSweet or sour that is the question?\n\nVery sour.\n\nVery sour.\n\nMaybe a little too sour for my liking.\n\nSo the question is are you on a sugar high\nor do you need a siesta?\n\nI'm on a sugar high.\n\nI should be like surfing on a pile of sugar.\n\nForget the water, forget the waves.\n\nWhipped cream waves.\n\nWhipped cream waves.\n\nThere you go.\n\nAnyways, let's talk about the price for those\nthree desserts.\n\nSo it was 48 Pesos which is just under $15\nUS.\n\nPesos?\n\nWhat country are we in?\n\nOh gosh, Sam.\n\n48 Soles.\n\nYou know what we've been in countries with\nPesos often so my gosh.\n\nI wake up and I don't know where I am.\n\nOkay, so 48 Soles. 48 Soles which is just\nunder $15 US dollars.\n\nNot bad value.\n\nI mean you can get these desserts where it\nis cheaper but this is a little bit more of\n\na fancier restaurant and the quality here\nis excellent.\n\nThe food is really good.\n\n#eatPERU\n\nSo it is time to continue sampling some traditional\ndishes from the Amazon region.\n\nWe found a random little restaurant just by\nchance and it is lunchtime so we've popped\n\nin and we've ordered a few different items\nand all of these dishes are going to be featuring\n\neither plantains or cecina which is a dried\ndehydrated pork meat.\n\nSo it should be tasty.\n\nAnd we're having the same juice that we had\nyesterday.\n\nThe cocona.\n\nAnd I like to refer to this as the lemonade\nof the jungle.\n\nIt is sweet and refreshing.\n\nSo the food is here and first up we're going\nto be showing you Tacacho con Cecina.\n\nSo take a look down at the plate.\n\nThis right here is Tacacho and it is basically\nplantain.\n\nThey fry it, then they mash it up together\nand they kind of turn it into this big ball.\n\nAnd that is being served with a side of cecina\nwhich is the pork meat.\n\nThe dehydrated pork meat.\n\nAnd judging by the color I would guess it\nhas been marinated or I don't know soaked\n\nin some kind of sauce.\n\nSo I'm going to try the two of them together.\n\nA bit of both.\n\nYeah, so for this meal they came separately\nbut you can also find Tacacho that already\n\nhas the pieces of pork inside of it.\n\nMmmmm.\n\nWow.\n\nThat is really really good.\n\nYou get the sweetness of the plantain but\nalso the saltiness of the dehydrated meat.\n\nThat is really really tasty.\n\nSo Sam, it is now your turn.\n\nTell us what you're having.\n\nYes, so I'm having the Cecina chaufa.\n\nSo basically take a look down here and you\ncan see that I have strips of the pork as\n\nwell but it is in a mixed rice form.\n\nLike a Chinese style rice.\n\nAnd mine has eggs, it has chives, it has over\nhere it has plantains on the side.\n\nSo I'm going to take a bite of that and also\ngrab some of the cecina and let's see how\n\nthat tastes.\n\nMmmmm.\n\nWow!\n\nThat almost reminds me a little bit of bacon.\n\nBacon eh?\n\nYeah.\n\nIt reminds me a little bit of bacon.\n\nThat is really good.\n\nAnd the rice is delicious too.\n\nYou know what is awesome is that portions\nat this restaurant are huge.\n\nYeah.\n\nAnd you know what is kind of cool.\n\nI feel like with this meal they are combining\nthe local cuisine from Iquitos, the jungle\n\nfood with Chifa which is the Chinese influence.\n\nThe fried rice.\n\nThere you go.\n\nYeah.\n\nAwesome fusion food.\n\nSo I'm not sure if this is the way you eat\nit but they brought us the Aji made with cocona.\n\nSo it has the fruit but it is like a spicy\nsauce.\n\nSo I'm going to put it on my plantain.\n\nI don't know if this is how the locals do\nit but since I like my spice that is how I\n\nam going to do it.\n\nLet's grab a bite.\n\nBig bite.\n\nA nice enhancement?\n\nNice and spicy.\n\nMmmm.\n\nIt has a bit of vinegar and lime juice.\n\nIt is really nice.\n\nAnd it also came with a salad.\n\nI've got some avocado, it looks nice and ripe.\n\nSo yeah, I am loving this meal.\n\nLike the food here in Iquitos is really cool\nbecause it is so fresh and they use a lot\n\nof vegetables and fruits.\n\nDelicious!\n\nVery good!\n\nVery good!\n\nYeah, and I felt like that is something that\nwas almost lacking in Lima.\n\nWe were starting to miss our fruits and veggies.\n\nSo it is good to be here.\n\nSo that was ridiculously amazing value for\nwhat we ate.\n\nI know that feast of feasts only cost thirty\none Soles and that includes everything.\n\nThat massive jar of juice plus our two mains.\n\nSo I mean you're talking less than ten US\ndollars.\n\nPretty darn good value if you ask me.\n\n#eatPERU\n\nFirst question of the day - how many Sam's\ncan you see in this shot?\n\nWe've got lots of reflections happening around\nhere.\n\nAnyways, for today's video we are filming\nSandwiches Triples which are triple sandwiches.\n\nI guess these are going to have three layers\nof bread and we're eating at one of our favorite\n\neateries in all of Lima.\n\nThis place is called Manolo and they specialize\nin Churros but they also have these humongous\n\nsandwiches so we're back here again.\n\nSo Sam, can you count how many times we've\nbeen here already?\n\nI have no idea.\n\nI mean the first time we came to Lima last\nyear I think this was the first restaurant\n\nwe ever went to together.\n\nYeah.\n\nSo that is kind of special and we've had everything\nfrom sandwiches to lasagna to these giant\n\npieces of lemon meringue pie and we've also\nhad churros here as well.\n\nSo we're going for the sandwiches right now.\n\nSo first impressions, our food has arrived,\nand I asked our waiter is this sandwich big\n\nenough to share between two people?\n\nAnd he was like oh no this is small it is\na personal size.\n\nHave a look at this.\n\nAre you kidding me?\n\nPersonal size.\n\nThat is massive.\n\nAnd that is not even the biggest one.\n\nThe biggest one is the other one with chicken.\n\nIs the one you're having.\n\nAnd the other thing I'm noticing is that this\nonly has two layers of bread.\n\nSo I'm a bit confused because I assumed if\nit is called Triple it would have three layers\n\nof bread but apparently not.\n\nSo, now we don't even know what a triple sandwich\nmeans.\n\nMaybe it is three ingredients.\n\nWho knows.\n\nBut this one is mine.\n\nIt as avocado, ham and tomato.\n\nSo let's dig in.\n\nI think it may be the case that the filling,\nlike there is so many toppings and fillings\n\nput into this sandwich that there is just\nno room for an extra layer of bread.\n\nExactly.\n\nThat is a big mouthful right there.\n\nI'm dropping it all over me.\n\nBut yeah, that is nice.\n\nI'm going to grab my napkin and dab dab because\nI can feel I have mayo all over my face.\n\nBut yeah, that is good.\n\nIt's a nice thick slice of fluffy white bread\nand I like that the slices of avocado and\n\ntomato are really thick.\n\nSo now it is your turn Sam.\n\nTell us what is in your sandwich?\n\nYes, mine is very similar to yours except\nfor that fact that it has generous amount\n\nof chicken stuffed inside.\n\nSo let's not delay.\n\nI'm just going to bite right in.\n\nSo that is shredded chicken, avocado and tomato.\n\nWow.\n\nThey really make some of the best sandwiches\nhere at Manolo.\n\nIt just never disappoints.\n\nThis is just amazing.\n\nThere is so much avocado and so much chicken\nand just the bread is so fluffy.\n\nIt is just amazing.\n\nAnd you know what else?\n\nThey gave us aji.\n\nThis spicy yellow sauce.\n\nSo I think you should add some to your sandwich.\n\nLet's do it here.\n\nLet's do it.\n\nLet's put some spice.\n\nOh wow that is a lot of spice.\n\nThat is a massive amount.\n\nGood luck with that.\n\nYour mouth is going to be on fire.\n\nWoah.\n\nThat was way too much.\n\nToo hot to handle.\n\nOh, I'm suffering here.\n\nSo I have barely finished my first piece and\nSam is already done his.\n\nOr just about.\n\nYeah, pretty much.\n\nAnd what makes this sandwich really unique\nis that it doesn't have crust.\n\nIt is similar to the sandwich de miga that\nwe were eating in Argentina as well.\n\nAnd that is really cool because you're just\neating the white part of the bread.\n\nAnd you can tell that they make the bread\nhomemade here.\n\nLike it is really good quality.\n\nExcept that I have to say these are way thicker\nthan what you find in Argentina.\n\nOh, the sandwiches there are super thin and\nlight.\n\nThese are proper sandwiches.\n\nThis is a proper meal.\n\nYeah.\n\nSo I had to pack up half my sandwich in order\nto make room for dessert.\n\nBut the good news is that now we can have\nchurros.\n\nSo have a look over here.\n\nThese are the regular churros.\n\nSo it is basically this long strip of deep-fried\ndough with a little bit of sugar on top.\n\nAnd we also have these special ones which\nare filled with manjar blanco which is quite\n\nsimilar to dulce de leche.\n\nAnd that is not all.\n\nWe also got hot chocolate so thick that Sam\njust calls it sauce.\n\nThis is chocolate sauce.\n\nIt is not even hot chocolate.\n\nI call it chocolate sludge.\n\nSludge.\n\nChocolate sludge.\n\nBut look at how thick it is.\n\nIt is so rich.\n\nOh let's dig in.\n\nAlright, show us what we came for.\n\nSo we're going to start off with just a regular\nchurros here because it is perfect for dunking\n\nin the chocolate sauce.\n\nAnd I don't just dunk it.\n\nI drown mine in there.\n\nLook at that.\n\nHe drowns it.\n\nHe drowns it in chocolate.\n\nI drown it in chocolate.\n\nLook at how much chocolate there is.\n\nLook at that.\n\nWoah, it is so hot too.\n\nThis is what we came for.\n\nOh yeah.\n\nAnd what really makes it is the chocolate.\n\nThe hot chocolate.\n\nIt is so thick and so rich and creamy.\n\nSo you are going for the premium one.\n\nOh yeah.\n\nLook at that.\n\nWith the manjar blanco.\n\nDipped in chocolate.\n\nSeriously.\n\nDoes it get anymore decadent than that?\n\nI don't think so.\n\nYou've got so much chocolate covering it that\nyou can't even see the manjar blanco.\n\nMmmmmm.\n\nThat combination is just spectacular.\n\nAnd this is fresh out of the fryer.\n\nSeriously, the filling is ooey and gooey and\nthen you've got the chocolate and the sugar\n\nsprinkled all over.\n\nI just love this.\n\nI really do.\n\nOh oh oh.\n\nMmmmm.\n\nI wish I could get this for breakfast every\nsingle day of my life.\n\nBut I probably wouldn't be very good for my\nhealth.\n\nYou know Sam you haven't noticed but I'm eating\nthis very quickly so you better get yours\n\nfast.\n\nSo this is the fun part for you Sam isn't\nit?\n\nYes.\n\nThe churros are long gone but they are still\na little bit of that amazing chocolate sludge\n\nleft.\n\nThere is no way I'm going to leave this place\nwith any of that left.\n\nLet's not waste chocolate now.\n\nIt is like the best hot chocolate you've ever\nhad.\n\nAnd then some.\n\nAlright, time to do the math.\n\nWhat is the price point for this meal?\n\nSo it came to 80 Soles and so that is basically\njust over 20 US dollars.\n\nBut it is amazing value when you consider\nit.\n\nGracias.\n\nIt is amazing value when you consider that\nwe had two massive sandwiches, a drink, two\n\ndifferent kinds of churros and a hot chocolate.\n\nSo we are leaving here very full.\n\nWant to show us your belly?\n\nHahaha.\n\nCiao.", "srt": "1\n00:00:09,340 --> 00:00:14,830\nSo dinner time here in Lima and tonight we\nare going out for anticuchos, which are cow\n\n2\n00:00:14,830 --> 00:00:15,830\nhearts.\n\n3\n00:00:15,830 --> 00:00:19,439\nI know this sounds a little bit unusual but\nit is actually really tasty so we've come\n\n4\n00:00:19,439 --> 00:00:20,710\nto a popular place.\n\n5\n00:00:20,710 --> 00:00:23,880\nIt is called La Grimanesa, we've already placed\nour order.\n\n6\n00:00:23,880 --> 00:00:25,780\nLet's go get our cow heart.\n\n7\n00:00:25,780 --> 00:00:48,050\nSo this place that we're visiting it actually\nstarted as a little street stand, so the women\n\n8\n00:00:48,050 --> 00:00:50,850\nwho opened the restaurant used to have a little\ncart and she used to sell her anticuchos on\n\n9\n00:00:50,850 --> 00:00:51,850\nthe street and she had a super long line because\nher food was delicious.\n\n10\n00:00:51,850 --> 00:00:52,850\nShe was really popular.\n\n11\n00:00:52,850 --> 00:00:53,850\nAnd eventually she was able to save up enough\nmoney to open a little restaurant here in\n\n12\n00:00:53,850 --> 00:00:54,850\nthe neighborhood.\n\n13\n00:00:54,850 --> 00:00:55,850\nSo yeah, humble beginnings, but you know the\nrecipe was great so here we are today.\n\n14\n00:00:55,850 --> 00:00:56,850\nSo we have it.\n\n15\n00:00:56,850 --> 00:00:57,850\nThe star of the meal.\n\n16\n00:00:57,850 --> 00:00:58,850\nThis is my anticuchos.\n\n17\n00:00:58,850 --> 00:01:00,300\nIt doesn't really look like a cow's heart\nin my opinion.\n\n18\n00:01:00,300 --> 00:01:05,970\nI mean, you could food me and tell me this\nis steak but I'm going to have my first bite.\n\n19\n00:01:05,970 --> 00:01:10,510\nI'm not sure how to do this.\n\n20\n00:01:10,510 --> 00:01:21,270\nHonestly, it's a fairly tender meat.\n\n21\n00:01:21,270 --> 00:01:28,570\nIt doesn't have a lot of fat.\n\n22\n00:01:28,570 --> 00:01:38,260\nIt could pass off as steak.\n\n23\n00:01:38,260 --> 00:01:54,039\nIf no one told you this is a cow's heart you\nwould never know.\n\n24\n00:01:54,039 --> 00:01:55,039\nYour turn.\n\n25\n00:01:55,039 --> 00:01:56,039\nTime for my first bite.\n\n26\n00:01:56,039 --> 00:01:59,462\nI'm going to try some of the sauces here.\n\n27\n00:01:59,462 --> 00:02:04,099\nI think we have a red spicy one and a green\none.\n\n28\n00:02:04,099 --> 00:02:10,770\nOh, that is so so good.\n\n29\n00:02:10,770 --> 00:02:12,900\nAnd that is really spicy sauce.\n\n30\n00:02:12,900 --> 00:02:18,569\nYou know the meat is really well seasoned\nso it takes on the flavor of whatever they've\n\n31\n00:02:18,569 --> 00:02:19,569\nused.\n\n32\n00:02:19,569 --> 00:02:22,269\nLike the heart it doesn't taste like an organ.\n\n33\n00:02:22,269 --> 00:02:25,290\nI know exactly, normally when I have organs\nthey're really tough and chewy but this is\n\n34\n00:02:25,290 --> 00:02:29,069\nas nice of a tender cut of meat as you can\nfind.\n\n35\n00:02:29,069 --> 00:02:31,910\nAnd we got one more side to go along with\nthe anticucho.\n\n36\n00:02:31,910 --> 00:02:32,910\nWhat are you having?\n\n37\n00:02:32,910 --> 00:02:33,910\nThis is called choclo.\n\n38\n00:02:33,910 --> 00:02:39,050\nAnd it is a kind of giant corn which is unique\nto Peru.\n\n39\n00:02:39,050 --> 00:02:43,129\nYeah, let's see if we can get a good shot\nof those kernels because they're bigger than\n\n40\n00:02:43,129 --> 00:02:44,129\nmy nails.\n\n41\n00:02:44,129 --> 00:02:45,670\nI know they're massive.\n\n42\n00:02:45,670 --> 00:02:46,670\nThey're huge.\n\n43\n00:02:46,670 --> 00:02:48,750\nAnd the taste is great.\n\n44\n00:02:48,750 --> 00:02:50,890\nIt is quite sweet.\n\n45\n00:02:50,890 --> 00:02:55,159\nYeah, but is also kind of fibrous too.\n\n46\n00:02:55,159 --> 00:02:56,769\nIt's very chewy.\n\n47\n00:02:56,769 --> 00:03:01,030\nAnd price point for anybody who is willing\nto try cow's heart?\n\n48\n00:03:01,030 --> 00:03:06,430\nFor the cow's heart, all the side dishes and\na drink it came to 33 Soles which is just\n\n49\n00:03:06,430 --> 00:03:07,439\nover 10 US dollars.\n\n50\n00:03:07,439 --> 00:03:10,880\nNot bad value.\n\n51\n00:03:10,880 --> 00:03:16,800\nWe're full.\n\n52\n00:03:16,800 --> 00:03:19,760\n#eatPERU\n\n53\n00:03:19,760 --> 00:03:39,920\nSo for today's meal we are going for more\nof an upscale dining experience.\n\n54\n00:03:39,920 --> 00:03:44,780\nWe are having lunch at a place called La Rosa\nNáutica, which means the nautical rose.\n\n55\n00:03:44,780 --> 00:03:47,280\nAnd it is a really cool restaurant out on\nthe water.\n\n56\n00:03:47,280 --> 00:03:51,359\nThere is this pier built over the ocean and\nit just leads you all the way to this little\n\n57\n00:03:51,359 --> 00:03:52,359\nrestaurant.\n\n58\n00:03:52,359 --> 00:03:55,879\nSo you're like surrounded by waves, there\nis surfers, birds.\n\n59\n00:03:55,879 --> 00:03:58,130\nPerfect setting and the food here is really\ngood.\n\n60\n00:03:58,130 --> 00:04:01,190\nI've been here once before many many years\nago.\n\n61\n00:04:01,190 --> 00:04:05,090\nSo I'm excited to come back with more mature\ntaste buds.\n\n62\n00:04:05,090 --> 00:04:07,500\nSo our food has arrived and we went all out.\n\n63\n00:04:07,500 --> 00:04:09,140\nWe got a little bit of everything.\n\n64\n00:04:09,140 --> 00:04:15,620\nSo I'm having the starter tasting menu over\nhere which comes with three different types\n\n65\n00:04:15,620 --> 00:04:18,510\nof ceviche which I love.\n\n66\n00:04:18,510 --> 00:04:24,950\nAnd Sam is having the grand tasting menu and\nhis appetizers have also arrived and they\n\n67\n00:04:24,950 --> 00:04:30,259\nare looking pretty fancy.\n\n68\n00:04:30,259 --> 00:04:44,560\nOkay, so first up this one is espagon and\nthis one is flounder.\n\n69\n00:04:44,560 --> 00:04:46,050\nMade with flounder.\n\n70\n00:04:46,050 --> 00:04:48,050\nIs it a ceviche?\n\n71\n00:04:48,050 --> 00:04:49,540\nIt is a cebiche.\n\n72\n00:04:49,540 --> 00:04:50,540\nYes.\n\n73\n00:04:50,540 --> 00:04:53,620\nLet's just dip it in the sauce.\n\n74\n00:04:53,620 --> 00:04:54,780\nMmmmmm.\n\n75\n00:04:54,780 --> 00:04:57,090\nOh wow.\n\n76\n00:04:57,090 --> 00:05:01,820\nIt is some of the best ceviche I've ever had.\n\n77\n00:05:01,820 --> 00:05:09,370\nThe fish just, it is so so tender and the\nsauce it has a really strong kick of lime.\n\n78\n00:05:09,370 --> 00:05:12,620\nLike there is nothing subtle about it.\n\n79\n00:05:12,620 --> 00:05:13,720\nMmmmm.\n\n80\n00:05:13,720 --> 00:05:15,919\nIt's good.\n\n81\n00:05:15,919 --> 00:05:18,710\nMoving on to the next.\n\n82\n00:05:18,710 --> 00:05:21,240\nHave a look here.\n\n83\n00:05:21,240 --> 00:05:27,450\nThis one is called colorado and it has also\nflounder, shrimp and a little bit of squid.\n\n84\n00:05:27,450 --> 00:05:30,290\nAnd it also has the yellow corn.\n\n85\n00:05:30,290 --> 00:05:31,330\nThe choclo.\n\n86\n00:05:31,330 --> 00:05:32,370\nThe choclo.\n\n87\n00:05:32,370 --> 00:05:33,470\nLet's grab some choclo.\n\n88\n00:05:33,470 --> 00:05:37,479\nI'm expecting this to be spicy.\n\n89\n00:05:37,479 --> 00:05:42,530\nIt already has a lot of sauce so I won't be\nadding anymore.\n\n90\n00:05:42,530 --> 00:05:45,150\nMmmmm.\n\n91\n00:05:45,150 --> 00:05:50,379\nOh yeah.\n\n92\n00:05:50,379 --> 00:05:53,000\nMmmm.\n\n93\n00:05:53,000 --> 00:05:58,530\nI always expect squid to be a little bit chewy\nbut this is great.\n\n94\n00:05:58,530 --> 00:06:00,479\nMade to perfection.\n\n95\n00:06:00,479 --> 00:06:03,770\nSo yeah, I'm really enjoying this so far.\n\n96\n00:06:03,770 --> 00:06:08,260\nAnd we've got one more - the last one.\n\n97\n00:06:08,260 --> 00:06:15,590\nThis one has flounder, octopus and a cilantro\nsauce and it has the canchita that we tend\n\n98\n00:06:15,590 --> 00:06:16,830\nto find in lots of places.\n\n99\n00:06:16,830 --> 00:06:19,810\nWe love that.\n\n100\n00:06:19,810 --> 00:06:21,373\nThat makes an appearance at most tables.\n\n101\n00:06:21,373 --> 00:06:23,409\nSalty corn.\n\n102\n00:06:23,409 --> 00:06:25,250\nMmmmm.\n\n103\n00:06:25,250 --> 00:06:32,819\nIt is a nice mix of soft and crunchy.\n\n104\n00:06:32,819 --> 00:06:35,490\nAnd the sauce is refreshing.\n\n105\n00:06:35,490 --> 00:06:37,419\nReally nice ceviche.\n\n106\n00:06:37,419 --> 00:06:41,070\nAlright, Sam so let's have a look at your\nplate.\n\n107\n00:06:41,070 --> 00:06:42,070\nOh, exciting times.\n\n108\n00:06:42,070 --> 00:06:45,139\nSo I've got a three portion appetizer sampler\nas well.\n\n109\n00:06:45,139 --> 00:06:46,389\nWhat are you starting with?\n\n110\n00:06:46,389 --> 00:06:48,550\nAnd we're going to start out with the causa.\n\n111\n00:06:48,550 --> 00:06:56,590\nThe yellow mashed potatoes and this comes\nwith a tuna tartar in a smoked chili peppers\n\n112\n00:06:56,590 --> 00:06:57,830\nand avocado.\n\n113\n00:06:57,830 --> 00:06:59,509\nI love tuna tartar.\n\n114\n00:06:59,509 --> 00:07:00,580\nSo I'm going to be trying some of that later.\n\n115\n00:07:00,580 --> 00:07:01,580\nWow.\n\n116\n00:07:01,580 --> 00:07:05,430\nI bet it is magic.\n\n117\n00:07:05,430 --> 00:07:09,610\nMagic in the mouth.\n\n118\n00:07:09,610 --> 00:07:13,240\nLike those are three really amazing things\nall at once.\n\n119\n00:07:13,240 --> 00:07:19,610\nLove causa, the potatoes, then you add that\nnicely sliced avocado and then the tartar.\n\n120\n00:07:19,610 --> 00:07:20,610\nOh, yeah.\n\n121\n00:07:20,610 --> 00:07:21,610\nOh yeah.\n\n122\n00:07:21,610 --> 00:07:22,980\nOkay let's move on.\n\n123\n00:07:22,980 --> 00:07:25,169\nMoving on, this is the classic ceviche.\n\n124\n00:07:25,169 --> 00:07:26,169\nYeah.\n\n125\n00:07:26,169 --> 00:07:30,250\nSo, yeah this is what we love to eat here\nin Peru.\n\n126\n00:07:30,250 --> 00:07:31,690\nAnd especially Lima.\n\n127\n00:07:31,690 --> 00:07:34,840\nThe one meal that we've probably had more\nthan any other is cebiche.\n\n128\n00:07:34,840 --> 00:07:37,750\nI feel like we have it every other day.\n\n129\n00:07:37,750 --> 00:07:39,810\nWhen we're in Peru it's just ceviche, cebiche,\nmore ceviche.\n\n130\n00:07:39,810 --> 00:07:43,259\nThat's the most tender ceviche I've ever had.\n\n131\n00:07:43,259 --> 00:07:45,000\nYeah, isn't it?\n\n132\n00:07:45,000 --> 00:07:49,660\nI don't know what they do to make it this\ntender but it is just amazing.\n\n133\n00:07:49,660 --> 00:07:51,820\nYou don't even really have to chew it.\n\n134\n00:07:51,820 --> 00:07:53,550\nYeah, it has got a special touch.\n\n135\n00:07:53,550 --> 00:07:56,060\nAnd then the sauce is just - oh wow.\n\n136\n00:07:56,060 --> 00:08:01,599\nAnd then moving on to the last one here, this\nis the octopus salad.\n\n137\n00:08:01,599 --> 00:08:05,380\nAnd it also comes with toasted yucca which\nis a pretty unique thing to do.\n\n138\n00:08:05,380 --> 00:08:07,000\nIt is kind of like a root.\n\n139\n00:08:07,000 --> 00:08:12,139\nYeah, it is kind of like a root similar to\na potato and it also comes with olive sauce.\n\n140\n00:08:12,139 --> 00:08:13,690\nOh, reading the menu over there.\n\n141\n00:08:13,690 --> 00:08:14,690\nSorry.\n\n142\n00:08:14,690 --> 00:08:15,690\nKind of cheating a bit.\n\n143\n00:08:15,690 --> 00:08:22,400\nKind of cheating a little bit here.\n\n144\n00:08:22,400 --> 00:08:24,740\nSo the next course has arrived.\n\n145\n00:08:24,740 --> 00:08:28,199\nAnd now I'm going to be sampling three different\ntypes of causa.\n\n146\n00:08:28,199 --> 00:08:32,700\nSo causa is a type of dish that is made with\nyellow mashed potato and it is usually served\n\n147\n00:08:32,700 --> 00:08:35,100\nkind of like a shepherd's pie but this is\na bit fancier.\n\n148\n00:08:35,100 --> 00:08:38,220\nSo we have a nice little swirls of yellow\npotato.\n\n149\n00:08:38,220 --> 00:08:40,590\nAnd I'm having three different types.\n\n150\n00:08:40,590 --> 00:08:44,220\nThe one you see over here with the shrimp\nis called Arequipeña.\n\n151\n00:08:44,220 --> 00:08:47,320\nIt has a nice ocopa, creamy sauce.\n\n152\n00:08:47,320 --> 00:08:54,610\nThen if we move over to the middle this one\nis made with poleveto so it is octopus and\n\n153\n00:08:54,610 --> 00:09:00,020\nolive sauce and at the very end you have one\nwith tuna in a chili pepper cream.\n\n154\n00:09:00,020 --> 00:09:01,020\nWow.\n\n155\n00:09:01,020 --> 00:09:02,020\nSo which one do you start with?\n\n156\n00:09:02,020 --> 00:09:03,190\nLet's start with tuna.\n\n157\n00:09:03,190 --> 00:09:06,290\nI tried Sam's tuna.\n\n158\n00:09:06,290 --> 00:09:09,180\nYou seem to be a big fan of tuna.\n\n159\n00:09:09,180 --> 00:09:10,180\nYeah.\n\n160\n00:09:10,180 --> 00:09:13,890\nOh wow, it looks like the tartar too.\n\n161\n00:09:13,890 --> 00:09:14,890\nMagic.\n\n162\n00:09:14,890 --> 00:09:15,980\nLook at that.\n\n163\n00:09:15,980 --> 00:09:17,030\nGetting it.\n\n164\n00:09:17,030 --> 00:09:18,030\nMmmm.\n\n165\n00:09:18,030 --> 00:09:19,030\nOh yeah.\n\n166\n00:09:19,030 --> 00:09:20,030\nOh man.\n\n167\n00:09:20,030 --> 00:09:22,120\nThere may not be any left over for you.\n\n168\n00:09:22,120 --> 00:09:24,290\nThis fish just melts in your mouth.\n\n169\n00:09:24,290 --> 00:09:26,490\nIt is so good.\n\n170\n00:09:26,490 --> 00:09:27,490\nMmmmm.\n\n171\n00:09:27,490 --> 00:09:32,210\nOkay shall we move on to the next one?\n\n172\n00:09:32,210 --> 00:09:33,210\nYes.\n\n173\n00:09:33,210 --> 00:09:35,100\nSo this is our octopus here.\n\n174\n00:09:35,100 --> 00:09:36,820\nLet's see.\n\n175\n00:09:36,820 --> 00:09:42,650\nYou know I've become a pretty big fan of octopus\never since we've been in Lima.\n\n176\n00:09:42,650 --> 00:09:44,680\nThey really know how to prepare it well.\n\n177\n00:09:44,680 --> 00:09:47,610\nYou didn't like it so much in Korea.\n\n178\n00:09:47,610 --> 00:09:50,720\nNo but here totally different story.\n\n179\n00:09:50,720 --> 00:09:53,720\nSo yeah that is good.\n\n180\n00:09:53,720 --> 00:09:57,130\nAnd you really taste the olive oil.\n\n181\n00:09:57,130 --> 00:10:02,750\nThey've used it so smooth like it leaves a\nnice little aftertaste.\n\n182\n00:10:02,750 --> 00:10:08,700\nAnd this, last but not least, how shall I\ndo this?\n\n183\n00:10:08,700 --> 00:10:09,900\nJust bite it off?\n\n184\n00:10:09,900 --> 00:10:10,900\nYeah.\n\n185\n00:10:10,900 --> 00:10:11,900\nJust dunk it in and bite it off.\n\n186\n00:10:11,900 --> 00:10:12,900\nOkay.\n\n187\n00:10:12,900 --> 00:10:13,940\nLet's get the shrimp.\n\n188\n00:10:13,940 --> 00:10:16,180\nMmmmm.\n\n189\n00:10:16,180 --> 00:10:18,410\nWow.\n\n190\n00:10:18,410 --> 00:10:22,890\nThat's fresh.\n\n191\n00:10:22,890 --> 00:10:26,090\nIt tastes like the ocean.\n\n192\n00:10:26,090 --> 00:10:28,490\nSo which of the three did you like the most?\n\n193\n00:10:28,490 --> 00:10:29,490\nThe tuna?\n\n194\n00:10:29,490 --> 00:10:30,490\nProbably tuna.\n\n195\n00:10:30,490 --> 00:10:31,490\nI just loved tuna.\n\n196\n00:10:31,490 --> 00:10:34,180\nI can't get enough of it.\n\n197\n00:10:34,180 --> 00:10:35,480\nMmmmm.\n\n198\n00:10:35,480 --> 00:10:36,630\nSo what is next on the menu?\n\n199\n00:10:36,630 --> 00:10:39,770\nAnd the last of your sampler portion has arrived.\n\n200\n00:10:39,770 --> 00:10:41,410\nThese are the Carpaccio.\n\n201\n00:10:41,410 --> 00:10:43,090\nLet's just take a look down at those.\n\n202\n00:10:43,090 --> 00:10:50,110\nSo over here we have got salmon with green\nonions, vinaigrette with a quail egg.\n\n203\n00:10:50,110 --> 00:10:51,910\nYeah, that is pretty fancy.\n\n204\n00:10:51,910 --> 00:10:52,910\nI would say.\n\n205\n00:10:52,910 --> 00:10:57,480\nOver here tuna in a mustard sauce with also\nsoy sauce and sesame seeds.\n\n206\n00:10:57,480 --> 00:10:59,590\nYou can see the sesame seeds there.\n\n207\n00:10:59,590 --> 00:11:03,670\nAnd finally we've got flounder with basil\noil and black salt.\n\n208\n00:11:03,670 --> 00:11:05,020\nOh oh.\n\n209\n00:11:05,020 --> 00:11:10,010\nSo Salmon is pretty much my favorite fish\nso I think I'm going to try that one last.\n\n210\n00:11:10,010 --> 00:11:12,500\nSo we will start off with the flounder.\n\n211\n00:11:12,500 --> 00:11:15,060\nSam always leaves the best for last.\n\n212\n00:11:15,060 --> 00:11:27,220\nYeah, that is my way of doing things when\nI eat.\n\n213\n00:11:27,220 --> 00:11:28,830\nMmmmm.\n\n214\n00:11:28,830 --> 00:11:29,830\nIt is good.\n\n215\n00:11:29,830 --> 00:11:30,830\nThat's sour.\n\n216\n00:11:30,830 --> 00:11:34,260\nAnd it tastes actually quite similar to a\nceviche.\n\n217\n00:11:34,260 --> 00:11:35,260\nYeah.\n\n218\n00:11:35,260 --> 00:11:36,760\nIt is the same fish they use for a cebiche.\n\n219\n00:11:36,760 --> 00:11:37,760\nWell, there you go.\n\n220\n00:11:37,760 --> 00:11:38,760\nThat answers the question.\n\n221\n00:11:38,760 --> 00:11:39,760\nThere you go.\n\n222\n00:11:39,760 --> 00:11:40,760\nOkay on to the tuna.\n\n223\n00:11:40,760 --> 00:11:47,300\nAnd what I want to make sure is that I get\nlots of this sesame sauce and sesame seeds.\n\n224\n00:11:47,300 --> 00:11:51,170\nWhat you want to make sure is that you leave\nsome for me.\n\n225\n00:11:51,170 --> 00:11:52,920\nOh.\n\n226\n00:11:52,920 --> 00:12:00,630\nThat's the best thing I've tried here so far.\n\n227\n00:12:00,630 --> 00:12:03,643\nLike this the combination of that amazing\ntuna and then you have this tangy sesame sauce\n\n228\n00:12:03,643 --> 00:12:06,580\nwhich is really rich and creamy.\n\n229\n00:12:06,580 --> 00:12:07,580\nOh yeah.\n\n230\n00:12:07,580 --> 00:12:09,530\nOh yeah he says.\n\n231\n00:12:09,530 --> 00:12:11,000\nAlright, now your favorite.\n\n232\n00:12:11,000 --> 00:12:13,430\nLast but not least let's move on to the salmon.\n\n233\n00:12:13,430 --> 00:12:18,820\nI grew up eating a lot of salmon on Vancouver\nIsland, where I'm from in Canada, so this\n\n234\n00:12:18,820 --> 00:12:22,920\nwill be familiar and tasty.\n\n235\n00:12:22,920 --> 00:12:24,550\nOh, woah.\n\n236\n00:12:24,550 --> 00:12:27,010\nThat is fresh.\n\n237\n00:12:27,010 --> 00:12:32,111\nThat is tender and that is just very high\nquality salmon.\n\n238\n00:12:32,111 --> 00:12:33,111\nI love this.\n\n239\n00:12:33,111 --> 00:12:46,710\nSo the food just keeps on coming.\n\n240\n00:12:46,710 --> 00:12:50,500\nThis is Sam's main, and again it is a sampler\nwith three different dishes.\n\n241\n00:12:50,500 --> 00:12:53,560\nSo have a look down here.\n\n242\n00:12:53,560 --> 00:12:58,690\nFirst up we're having Lomo Saltado, which\nis one of the national dishes I guess you\n\n243\n00:12:58,690 --> 00:12:59,690\ncould say.\n\n244\n00:12:59,690 --> 00:13:05,220\nUm so it is kind of like a fried beef with\nonions, tomato and there is yellow potato\n\n245\n00:13:05,220 --> 00:13:06,420\nfrench fries underneath.\n\n246\n00:13:06,420 --> 00:13:10,480\nAnd then we are moving over to the shrimp\nwith tacu tacu.\n\n247\n00:13:10,480 --> 00:13:12,490\nNow that is a big shrimp.\n\n248\n00:13:12,490 --> 00:13:13,500\nIt is massive.\n\n249\n00:13:13,500 --> 00:13:14,850\nMore like a prawn.\n\n250\n00:13:14,850 --> 00:13:19,260\nAnd the tacu tacu is basically rice and fried\nbeans.\n\n251\n00:13:19,260 --> 00:13:25,060\nAnd last but not least we've got the catch\nof the day, a pan-fried white fish with some\n\n252\n00:13:25,060 --> 00:13:27,790\npotatoes in a creamy sauce.\n\n253\n00:13:27,790 --> 00:13:30,430\nSo yeah, lots of food.\n\n254\n00:13:30,430 --> 00:13:32,350\nSo you're going with the lomo saltado first.\n\n255\n00:13:32,350 --> 00:13:33,350\nThe lomo saltado.\n\n256\n00:13:33,350 --> 00:13:37,360\nSo we've got a little piece of meat, maybe\nlet's grab a potato.\n\n257\n00:13:37,360 --> 00:13:38,610\nOh my gosh.\n\n258\n00:13:38,610 --> 00:13:39,610\nI spilled.\n\n259\n00:13:39,610 --> 00:13:40,610\nI spilled.\n\n260\n00:13:40,610 --> 00:13:41,930\nDon't let them see.\n\n261\n00:13:41,930 --> 00:13:43,611\nI couldn't get the potato.\n\n262\n00:13:43,611 --> 00:13:45,380\nLet's just go for the beef.\n\n263\n00:13:45,380 --> 00:13:47,030\nMmmmm.\n\n264\n00:13:47,030 --> 00:13:48,680\nWow.\n\n265\n00:13:48,680 --> 00:13:53,620\nYou know what?\n\n266\n00:13:53,620 --> 00:13:55,720\nThat sauce it almost has a bit of a Chinese\ninfluence.\n\n267\n00:13:55,720 --> 00:13:58,010\nIt is really interesting.\n\n268\n00:13:58,010 --> 00:14:02,410\nI don't think I've ever tried lomo saltado\nin Peru before.\n\n269\n00:14:02,410 --> 00:14:04,040\nThis may be my first.\n\n270\n00:14:04,040 --> 00:14:07,020\nAnd my yellow potato fry.\n\n271\n00:14:07,020 --> 00:14:08,020\nMmmmm.\n\n272\n00:14:08,020 --> 00:14:09,310\nGood stuff.\n\n273\n00:14:09,310 --> 00:14:14,680\nNow let's clean up my mess before they come.\n\n274\n00:14:14,680 --> 00:14:16,230\nThere we go.\n\n275\n00:14:16,230 --> 00:14:17,260\nAll clear.\n\n276\n00:14:17,260 --> 00:14:18,990\nOkay, moving on.\n\n277\n00:14:18,990 --> 00:14:25,220\nI'm just going to cut off a piece so you get\nsome as well.\n\n278\n00:14:25,220 --> 00:14:28,420\nPlease, that is the one I'm looking forward\nto the most.\n\n279\n00:14:28,420 --> 00:14:29,420\nA bit of shrimp, rice and beans.\n\n280\n00:14:29,420 --> 00:14:30,420\nWoah.\n\n281\n00:14:30,420 --> 00:14:31,420\nThat looks amazing.\n\n282\n00:14:31,420 --> 00:14:32,420\nMmmmm.\n\n283\n00:14:32,420 --> 00:14:36,050\nIt is nice.\n\n284\n00:14:36,050 --> 00:14:45,810\nIt almost tastes a little bit Mexican - the\nrefried beans and rice.\n\n285\n00:14:45,810 --> 00:14:48,330\nIt is good.\n\n286\n00:14:48,330 --> 00:14:50,010\nGood combo.\n\n287\n00:14:50,010 --> 00:14:53,280\nAnd I'm going to move on to the fish.\n\n288\n00:14:53,280 --> 00:14:57,690\nShe's excited about the fish.\n\n289\n00:14:57,690 --> 00:14:58,690\nI sure am.\n\n290\n00:14:58,690 --> 00:15:00,350\nLet's get a bit of sauce.\n\n291\n00:15:00,350 --> 00:15:02,350\nI'm not sure what this sauce is.\n\n292\n00:15:02,350 --> 00:15:05,180\nWhat does it say on the menu?\n\n293\n00:15:05,180 --> 00:15:06,180\nA leek sauce.\n\n294\n00:15:06,180 --> 00:15:07,360\nThat is what it is.\n\n295\n00:15:07,360 --> 00:15:08,360\nLeek.\n\n296\n00:15:08,360 --> 00:15:09,360\nThere we go.\n\n297\n00:15:09,360 --> 00:15:10,360\nMmmmmm.\n\n298\n00:15:10,360 --> 00:15:22,690\nThat is \n\n299\n00:15:22,690 --> 00:15:24,900\nso creamy and smooth.\n\n300\n00:15:24,900 --> 00:15:27,450\nThat is good.\n\n301\n00:15:27,450 --> 00:15:29,750\nI think we're going to remember this meal,\nhuh?\n\n302\n00:15:29,750 --> 00:15:31,480\nForever and ever.\n\n303\n00:15:31,480 --> 00:15:33,200\nForever and ever.\n\n304\n00:15:33,200 --> 00:15:38,180\nSo I'm getting pretty sad over here because\nit is almost time to wrap up this meal.\n\n305\n00:15:38,180 --> 00:15:39,180\nI know.\n\n306\n00:15:39,180 --> 00:15:44,250\nWe're already full but dessert has arrived\nand we will be making room for it because\n\n307\n00:15:44,250 --> 00:15:47,740\neverything at this restaurant has just been\nincredible so far.\n\n308\n00:15:47,740 --> 00:15:49,250\nSo let's have a look at dessert.\n\n309\n00:15:49,250 --> 00:15:55,870\nSo take a look down here and you're going\nto see first that this is a chocolate crunchy\n\n310\n00:15:55,870 --> 00:15:56,930\nmouse.\n\n311\n00:15:56,930 --> 00:15:57,990\nOkay.\n\n312\n00:15:57,990 --> 00:16:05,370\nAnd over here we pomme de raison which is\nkind of like a crispy pancake with vanilla,\n\n313\n00:16:05,370 --> 00:16:07,290\nmanjar and strawberries.\n\n314\n00:16:07,290 --> 00:16:08,660\nSo vanilla sauce.\n\n315\n00:16:08,660 --> 00:16:10,820\nAnd this is the one I'm most interested in\ntrying.\n\n316\n00:16:10,820 --> 00:16:14,860\nThis is a chocolate tart with lúcuma mousse.\n\n317\n00:16:14,860 --> 00:16:20,050\nAnd that is like one of my favorite local\nfruits here in Peru.\n\n318\n00:16:20,050 --> 00:16:22,650\nSo we've got a nice spread of desserts.\n\n319\n00:16:22,650 --> 00:16:24,760\nIt is time to dig in.\n\n320\n00:16:24,760 --> 00:16:25,760\nDig in.\n\n321\n00:16:25,760 --> 00:16:26,760\nWhich one is first.\n\n322\n00:16:26,760 --> 00:16:28,050\nAlright, I'm going to try.\n\n323\n00:16:28,050 --> 00:16:29,600\nLet's go over here first.\n\n324\n00:16:29,600 --> 00:16:33,330\nAnd we will try the crunchy chocolate mousse\nwith berries.\n\n325\n00:16:33,330 --> 00:16:36,660\nI wonder if that is coconut on top?\n\n326\n00:16:36,660 --> 00:16:40,550\nOh, I can definitely feel the crunch at the\nbottom here.\n\n327\n00:16:40,550 --> 00:16:43,680\nLet's try that.\n\n328\n00:16:43,680 --> 00:16:44,730\nMmmmm.\n\n329\n00:16:44,730 --> 00:16:45,770\nWow.\n\n330\n00:16:45,770 --> 00:16:51,360\nThat mousse is really light and it is really\nrich.\n\n331\n00:16:51,360 --> 00:16:57,270\nAnd I have no idea what that crunchy thing,\nthe crunchiness at the bottom is.\n\n332\n00:16:57,270 --> 00:16:58,310\nBut it is tasty.\n\n333\n00:16:58,310 --> 00:17:02,960\nIt tastes a bit like granulated sugar but\nI know it is not that.\n\n334\n00:17:02,960 --> 00:17:07,130\nOkay, time to try that pancake and I don't\nhave a knife anymore.\n\n335\n00:17:07,130 --> 00:17:08,179\nOh, it is crunchy.\n\n336\n00:17:08,179 --> 00:17:10,089\nSo that broke off nicely.\n\n337\n00:17:10,089 --> 00:17:13,250\nOh, you can hear happy birthday in the background.\n\n338\n00:17:13,250 --> 00:17:15,669\nSomeone is having a birthday.\n\n339\n00:17:15,669 --> 00:17:19,241\nThis is a great place for a birthday.\n\n340\n00:17:19,241 --> 00:17:21,559\nYeah, I can of feel like this is should be\nboth of our birthdays.\n\n341\n00:17:21,559 --> 00:17:22,559\nHahaha.\n\n342\n00:17:22,559 --> 00:17:23,779\nIn advance.\n\n343\n00:17:23,779 --> 00:17:24,779\nMmmmmm.\n\n344\n00:17:24,779 --> 00:17:25,779\nOkay.\n\n345\n00:17:25,779 --> 00:17:34,100\nThat is really crunchy when you first bite\ninto it but then it is light and it disintegrates\n\n346\n00:17:34,100 --> 00:17:35,100\nin your mouth.\n\n347\n00:17:35,100 --> 00:17:40,070\nAnd the manjar sauce, the vanilla sauce, is\njust very light and the strawberries kind\n\n348\n00:17:40,070 --> 00:17:41,070\nof just add a nice juicy kick at the end.\n\n349\n00:17:41,070 --> 00:17:42,070\nOoh.\n\n350\n00:17:42,070 --> 00:17:47,740\nAnd now on to the one you're most looking\nforward to.\n\n351\n00:17:47,740 --> 00:17:50,899\nSo as you know by now I save my favorite one\nfor the end.\n\n352\n00:17:50,899 --> 00:17:52,640\nAnd look at all of the manjar.\n\n353\n00:17:52,640 --> 00:17:54,380\nOh, that is lucuma.\n\n354\n00:17:54,380 --> 00:17:57,000\nSorry sorry what am I say.\n\n355\n00:17:57,000 --> 00:17:58,000\nLucuma.\n\n356\n00:17:58,000 --> 00:18:02,850\nLucuma filling but with maybe on the plate.\n\n357\n00:18:02,850 --> 00:18:04,020\nLucuma.\n\n358\n00:18:04,020 --> 00:18:05,179\nOh.\n\n359\n00:18:05,179 --> 00:18:08,679\nOh oh oh.\n\n360\n00:18:08,679 --> 00:18:12,169\nThat's the best.\n\n361\n00:18:12,169 --> 00:18:13,450\nThat's the best.\n\n362\n00:18:13,450 --> 00:18:14,450\nOh yeah.\n\n363\n00:18:14,450 --> 00:18:21,610\nThat filling is almost like, it is a combination\nof tasting like the actual fruit, and it also\n\n364\n00:18:21,610 --> 00:18:25,789\ntastes like a creamy butterscotch pudding\nas well.\n\n365\n00:18:25,789 --> 00:18:28,570\nOh, that is good.\n\n366\n00:18:28,570 --> 00:18:30,659\nWell, hello captain.\n\n367\n00:18:30,659 --> 00:18:32,960\nTime to resume my captain duties over here.\n\n368\n00:18:32,960 --> 00:18:33,960\nHahaha.\n\n369\n00:18:33,960 --> 00:18:37,330\nSo was that one of the best meals you've ever\nhad or what?\n\n370\n00:18:37,330 --> 00:18:39,920\nYeah, that ranks up there really really highly.\n\n371\n00:18:39,920 --> 00:18:44,860\nI mean it is certainly the fanciest meal we've\never had in Lima or in Peru for that matter.\n\n372\n00:18:44,860 --> 00:18:47,480\nAnd you know the price reflected that.\n\n373\n00:18:47,480 --> 00:18:52,559\nThe price of what I ordered which included\nthe appetizers, the mains and the desserts\n\n374\n00:18:52,559 --> 00:18:58,000\nwas a hundred and sixty Soles and your appetizer\nportion which had three different things.\n\n375\n00:18:58,000 --> 00:19:03,250\nIt has the causa, the ceviches and the other\npart that was 80 Soles.\n\n376\n00:19:03,250 --> 00:19:04,870\nSo in total it was a 250 Sole meal.\n\n377\n00:19:04,870 --> 00:19:06,289\nThat is quite a bit.\n\n378\n00:19:06,289 --> 00:19:11,551\nYou're looking at you know 70-80 US dollars\nbut it was so worth it.\n\n379\n00:19:11,551 --> 00:19:17,080\nIt is a dining experience we'll never forget.\n\n380\n00:19:17,080 --> 00:19:20,669\n#eatPERU\n\n381\n00:19:20,669 --> 00:19:28,510\nSo for today's lunch we are eating at a place\nthat has been recommended by my Aunt.\n\n382\n00:19:28,510 --> 00:19:33,740\nThis is called La Picantería and basically\nyou come here, you order a whole fish and\n\n383\n00:19:33,740 --> 00:19:35,740\nyou have it prepared four different ways.\n\n384\n00:19:35,740 --> 00:19:40,909\nSo apparently we're going to be getting soups,\nceviche, some grilled fish skin and a few\n\n385\n00:19:40,909 --> 00:19:42,879\nother things so that should be pretty exciting.\n\n386\n00:19:42,879 --> 00:19:45,639\nI'm really looking forward to eating this.\n\n387\n00:19:45,639 --> 00:19:48,470\nAnd the cool thing is that they are letting\nus take a little sneak peak behind the kitchen\n\n388\n00:19:48,470 --> 00:20:01,970\nso let's go have a tour right now.\n\n389\n00:20:01,970 --> 00:20:08,330\nSo the first part of our fish has arrived.\n\n390\n00:20:08,330 --> 00:20:13,870\nIf you take a look down here you'll see that\nhalf of it was prepared as a ceviche.\n\n391\n00:20:13,870 --> 00:20:18,529\nSo this is ceviche with rocoto which is like\na hot red pepper, a little bit of seaweed\n\n392\n00:20:18,529 --> 00:20:25,179\non here, we have our sweet potato, some red\nonions and aside from the ceviche this is\n\n393\n00:20:25,179 --> 00:20:26,179\ncalled Chicharrón.\n\n394\n00:20:26,179 --> 00:20:31,950\nAnd they basically took the skin of the fish\nand put it in a batter and fried it.\n\n395\n00:20:31,950 --> 00:20:35,919\nSo I'm going to eat some fish skin right now.\n\n396\n00:20:35,919 --> 00:20:37,929\nAnd that looks good.\n\n397\n00:20:37,929 --> 00:20:38,929\nOh wow.\n\n398\n00:20:38,929 --> 00:20:39,929\nMmmmmm.\n\n399\n00:20:39,929 --> 00:20:42,389\nNever had fish skin like this before.\n\n400\n00:20:42,389 --> 00:20:44,179\nThis is amazing.\n\n401\n00:20:44,179 --> 00:20:46,250\nThis is so good.\n\n402\n00:20:46,250 --> 00:20:47,250\nWow.\n\n403\n00:20:47,250 --> 00:20:52,468\nHonestly, I thought it was going to be kind\nof gross eating fish skin but it is almost\n\n404\n00:20:52,468 --> 00:20:55,999\nlike eating fried chicken skin.\n\n405\n00:20:55,999 --> 00:21:00,110\nI don't know if that is weird for you but\nI like it.\n\n406\n00:21:00,110 --> 00:21:02,500\nAnd now it is time for Sam to try the ceviche.\n\n407\n00:21:02,500 --> 00:21:06,539\nYes, you got to try the chicharron so that\nmeans I get for first dibs of the ceviche.\n\n408\n00:21:06,539 --> 00:21:07,899\nAnd look at the colors.\n\n409\n00:21:07,899 --> 00:21:08,899\nThis looks amazing.\n\n410\n00:21:08,899 --> 00:21:09,899\nThe colors look amazing.\n\n411\n00:21:09,899 --> 00:21:16,299\nThere is like generous amount of onions and\nyou can tell that there is the tiger's milk\n\n412\n00:21:16,299 --> 00:21:22,659\nhere at the bottom.\n\n413\n00:21:22,659 --> 00:21:24,740\nMmmmm.\n\n414\n00:21:24,740 --> 00:21:30,010\nWe've now had cebiche in several countries\nand nothing beats Peruvian ceviche.\n\n415\n00:21:30,010 --> 00:21:31,390\nThis is just the best.\n\n416\n00:21:31,390 --> 00:21:33,470\nI love Peruvian cebiche.\n\n417\n00:21:33,470 --> 00:21:38,960\nSo sour, you've got like the tender taste\nof the fish and then the onions as a compliment.\n\n418\n00:21:38,960 --> 00:21:42,409\nIt is just delicious.\n\n419\n00:21:42,409 --> 00:21:43,409\nAmaze-balls.\n\n420\n00:21:43,409 --> 00:21:45,990\nI can't wait to dig in.\n\n421\n00:21:45,990 --> 00:21:46,990\nThat looks fabulous.\n\n422\n00:21:46,990 --> 00:21:51,049\nAnd before we even finished our ceviche and\nchicharrón check out this.\n\n423\n00:21:51,049 --> 00:21:52,990\nOur second dish has arrived.\n\n424\n00:21:52,990 --> 00:21:53,990\nMore food.\n\n425\n00:21:53,990 --> 00:21:57,480\nOkay so this one is called Jalea Norteña.\n\n426\n00:21:57,480 --> 00:22:04,200\nAnd if you have a look here it is basically\nlike these really thin strips of fish and\n\n427\n00:22:04,200 --> 00:22:06,220\nit has a yellow aji sauce.\n\n428\n00:22:06,220 --> 00:22:07,960\nKind of like a yellow pepper.\n\n429\n00:22:07,960 --> 00:22:10,840\nWe have some chives here, a bit of olive oil.\n\n430\n00:22:10,840 --> 00:22:12,159\nThat sauce looks amazing.\n\n431\n00:22:12,159 --> 00:22:13,610\nIt looks great.\n\n432\n00:22:13,610 --> 00:22:17,889\nLet me try this.\n\n433\n00:22:17,889 --> 00:22:21,100\nOh la lah.\n\n434\n00:22:21,100 --> 00:22:25,379\nAre you getting this?\n\n435\n00:22:25,379 --> 00:22:26,450\nMmmmmm.\n\n436\n00:22:26,450 --> 00:22:27,519\nWow.\n\n437\n00:22:27,519 --> 00:22:28,519\nIt is really nice.\n\n438\n00:22:28,519 --> 00:22:33,409\nLike the sauce they've used, kind of like\na chili in an olive oil mixed together, see\n\n439\n00:22:33,409 --> 00:22:35,580\nif you can get a shot of that.\n\n440\n00:22:35,580 --> 00:22:36,909\nAnd it is really nice.\n\n441\n00:22:36,909 --> 00:22:39,929\nI've never had raw fish with olive oil before.\n\n442\n00:22:39,929 --> 00:22:42,240\nBut I am a fan.\n\n443\n00:22:42,240 --> 00:22:43,530\nMmmmmm.\n\n444\n00:22:43,530 --> 00:22:47,809\nLet's get a close-up of that.\n\n445\n00:22:47,809 --> 00:22:48,809\nWow.\n\n446\n00:22:48,809 --> 00:22:53,960\nAnd then on the other side of this pan we\nhave more of the chicharron more fried fish\n\n447\n00:22:53,960 --> 00:22:57,519\nskin, as well as a little bit of corn maize.\n\n448\n00:22:57,519 --> 00:22:59,820\nIs that the canchita?\n\n449\n00:22:59,820 --> 00:23:01,960\nYeah, just prepared a different way.\n\n450\n00:23:01,960 --> 00:23:07,860\nI'm really enjoying this experience so far.\n\n451\n00:23:07,860 --> 00:23:11,240\nThis is pretty cool.\n\n452\n00:23:11,240 --> 00:23:15,470\nLike they are not going to waste any part\nof this fish because I think next up we're\n\n453\n00:23:15,470 --> 00:23:17,039\ngetting a soup.\n\n454\n00:23:17,039 --> 00:23:18,830\nSo yeah, we should probably start eating a\nlittle faster.\n\n455\n00:23:18,830 --> 00:23:23,250\nYou're going to be stuffed by the end of this\nmeal.\n\n456\n00:23:23,250 --> 00:23:24,250\nAnd what are you doing now?\n\n457\n00:23:24,250 --> 00:23:29,030\nAnd I can't let any of that leche de tigre,\nthe tiger's milk, go to waste.\n\n458\n00:23:29,030 --> 00:23:32,370\nOh, so sour, so spicy.\n\n459\n00:23:32,370 --> 00:23:40,330\nI think this is the most sour tiger's milk\nI've ever had while ever having ceviche.\n\n460\n00:23:40,330 --> 00:23:42,970\nAnd there is still more left.\n\n461\n00:23:42,970 --> 00:23:45,009\nKeep working at it.\n\n462\n00:23:45,009 --> 00:23:46,009\nNone of that will go to waste friends.\n\n463\n00:23:46,009 --> 00:23:50,769\nSo let's just take a minute here to talk about\nthis spicy canchita.\n\n464\n00:23:50,769 --> 00:23:53,129\nHow good is it?\n\n465\n00:23:53,129 --> 00:23:55,330\nYes, we love the spicy canchita.\n\n466\n00:23:55,330 --> 00:23:59,360\nIt is basically the fried corn that is heavily\nsalted.\n\n467\n00:23:59,360 --> 00:24:05,482\nBut what makes this one unique at this particular\nrestaurant is that I don't know if you can\n\n468\n00:24:05,482 --> 00:24:06,482\nsee this but I'm going to try and pull it\nout.\n\n469\n00:24:06,482 --> 00:24:07,482\nBut if you look at my hand here.\n\n470\n00:24:07,482 --> 00:24:08,482\nIt has got chili.\n\n471\n00:24:08,482 --> 00:24:09,482\nYes, it has got chilies.\n\n472\n00:24:09,482 --> 00:24:12,320\nThis is the spiciest canchita we've ever had.\n\n473\n00:24:12,320 --> 00:24:16,809\nLike we were snacking on this before we got\nour beverages and we're like.\n\n474\n00:24:16,809 --> 00:24:17,809\nUrgh.\n\n475\n00:24:17,809 --> 00:24:18,809\nParched.\n\n476\n00:24:18,809 --> 00:24:19,809\nWe need our water.\n\n477\n00:24:19,809 --> 00:24:22,190\nBut it is so good.\n\n478\n00:24:22,190 --> 00:24:25,119\nSo yet another dish has arrived.\n\n479\n00:24:25,119 --> 00:24:27,570\nThis one is called Calianotena.\n\n480\n00:24:27,570 --> 00:24:34,360\nIf you take a look down here it is a fish\nthat has been marinated in this sauce.\n\n481\n00:24:34,360 --> 00:24:38,299\nI'm not sure what it is made of but it has\na beautiful color.\n\n482\n00:24:38,299 --> 00:24:43,919\nAnd under the fish you're going to find sweet\npotato and they also have yucca which is kind\n\n483\n00:24:43,919 --> 00:24:50,149\nof like this fibrous root that we don't really\nhave in North America but it is delicious.\n\n484\n00:24:50,149 --> 00:24:52,440\nThat is very Peruvian.\n\n485\n00:24:52,440 --> 00:24:53,440\nIt is.\n\n486\n00:24:53,440 --> 00:24:57,190\nAnd on top we have some red onions and it\nlooks wonderful.\n\n487\n00:24:57,190 --> 00:24:59,860\nSo let's just dig in to this.\n\n488\n00:24:59,860 --> 00:25:02,539\nLook at that.\n\n489\n00:25:02,539 --> 00:25:04,110\nIt is still steaming.\n\n490\n00:25:04,110 --> 00:25:06,740\nThis is still piping hot.\n\n491\n00:25:06,740 --> 00:25:11,039\nI don't want to burn myself again on camera.\n\n492\n00:25:11,039 --> 00:25:12,379\nMmmmm.\n\n493\n00:25:12,379 --> 00:25:16,399\nThat is nice.\n\n494\n00:25:16,399 --> 00:25:22,789\nIt is almost like a sweet glaze.\n\n495\n00:25:22,789 --> 00:25:24,840\nI really like that.\n\n496\n00:25:24,840 --> 00:25:29,679\nIf you take a look here you can see it still\nhas the fish skin on it.\n\n497\n00:25:29,679 --> 00:25:31,920\nAnd it is a little bit crispy.\n\n498\n00:25:31,920 --> 00:25:37,259\nSo yeah, it is a really nice combination.\n\n499\n00:25:37,259 --> 00:25:40,059\nThe fish is super super tender, it just melts\nin your mouth.\n\n500\n00:25:40,059 --> 00:25:41,559\nSo let's try and get a bit of everything for\nthis next bite.\n\n501\n00:25:41,559 --> 00:25:42,559\nLook at that.\n\n502\n00:25:42,559 --> 00:25:43,559\nEven yucca and kamote.\n\n503\n00:25:43,559 --> 00:25:44,559\nSweet potato and fish.\n\n504\n00:25:44,559 --> 00:25:45,559\nMmmmm.\n\n505\n00:25:45,559 --> 00:25:46,559\nThat is real good.\n\n506\n00:25:46,559 --> 00:25:58,120\nSo the food just keeps on coming.\n\n507\n00:25:58,120 --> 00:26:00,929\nYou better believe it.\n\n508\n00:26:00,929 --> 00:26:02,200\nThis is dish number four.\n\n509\n00:26:02,200 --> 00:26:08,610\nAnd if you take a look down here you'll see\nthat we've got grilled fish and it has the\n\n510\n00:26:08,610 --> 00:26:12,070\naji sauce and the sliced spring onions.\n\n511\n00:26:12,070 --> 00:26:15,000\nAnd it appears to be massive yucca wedges.\n\n512\n00:26:15,000 --> 00:26:18,840\nThey are not even fries they are more like\nwedges.\n\n513\n00:26:18,840 --> 00:26:19,840\nSo time to try that.\n\n514\n00:26:19,840 --> 00:26:20,840\nI'm going to take a little bit of the yucca\nwedge.\n\n515\n00:26:20,840 --> 00:26:30,119\nAnd I'm going to take a bit of the fish here.\n\n516\n00:26:30,119 --> 00:26:35,340\nOh yeah.\n\n517\n00:26:35,340 --> 00:26:38,590\nIt is just amazing.\n\n518\n00:26:38,590 --> 00:26:42,749\nOut of all of the fish we've tried I'd say\nthat is the most tender.\n\n519\n00:26:42,749 --> 00:26:43,749\nAnd then you have the spiciness of the aji\nsauce.\n\n520\n00:26:43,749 --> 00:26:47,019\nAnd then the yucca chip as a complimentary\ningredient as well.\n\n521\n00:26:47,019 --> 00:26:52,210\nThis is just an amazing meal.\n\n522\n00:26:52,210 --> 00:26:57,230\nAnd I don't even think we're done yet.\n\n523\n00:26:57,230 --> 00:27:22,956\nYeah, and let me just point out that this\nplace has filled up so quickly.\n\n524\n00:27:22,956 --> 00:27:27,220\nThere is no space left in the whole restaurant.\n\n525\n00:27:27,220 --> 00:27:35,380\nEveryone is eating here.\n\n526\n00:27:35,380 --> 00:27:37,621\nThat is when you know it is good.\n\n527\n00:27:37,621 --> 00:27:38,621\nMore food.\n\n528\n00:27:38,621 --> 00:27:39,710\nAnd now for the grand finale we have a fish\nsoup which looks pretty good.\n\n529\n00:27:39,710 --> 00:27:41,759\nLet's take a look over here.\n\n530\n00:27:41,759 --> 00:27:44,950\nWe've got the fishes head and I guess some\nbones.\n\n531\n00:27:44,950 --> 00:27:46,049\nWe've got the tail.\n\n532\n00:27:46,049 --> 00:27:47,049\nSo yeah, let's have some fish soup.\n\n533\n00:27:47,049 --> 00:27:48,049\nThat's another first.\n\n534\n00:27:48,049 --> 00:27:49,049\nLet's pour it in.\n\n535\n00:27:49,049 --> 00:27:50,049\nDish it up.\n\n536\n00:27:50,049 --> 00:27:51,049\nDishing it up.\n\n537\n00:27:51,049 --> 00:27:52,049\nWould you like the fish eyeball Sam?\n\n538\n00:27:52,049 --> 00:27:53,049\nOh yes, specialize reservation for me with\nthat one.\n\n539\n00:27:53,049 --> 00:27:54,049\nOr the tail?\n\n540\n00:27:54,049 --> 00:27:59,460\nWhich one do you think is tastier?\n\n541\n00:27:59,460 --> 00:28:08,239\nLet's see if I can fish it out.\n\n542\n00:28:08,239 --> 00:28:09,239\nI'm trying here.\n\n543\n00:28:09,239 --> 00:28:10,239\nI'm really trying.\n\n544\n00:28:10,239 --> 00:28:11,239\nWow.\n\n545\n00:28:11,239 --> 00:28:12,239\nThat is huge.\n\n546\n00:28:12,239 --> 00:28:13,239\nIt is still attached.\n\n547\n00:28:13,239 --> 00:28:14,239\nNever mind.\n\n548\n00:28:14,239 --> 00:28:15,239\nIt is your lucky day Sam.\n\n549\n00:28:15,239 --> 00:28:16,239\nYou just get soup.\n\n550\n00:28:16,239 --> 00:28:17,239\nNo tail.\n\n551\n00:28:17,239 --> 00:28:18,299\nSo I do believe this is the final dish now.\n\n552\n00:28:18,299 --> 00:28:20,610\nThe soup.\n\n553\n00:28:20,610 --> 00:28:21,760\nWow.\n\n554\n00:28:21,760 --> 00:28:24,340\nHow does it taste Sam?\n\n555\n00:28:24,340 --> 00:28:26,330\nIt is sour, a bit salty and yeah you can taste\nthat fish as well too.\n\n556\n00:28:26,330 --> 00:28:28,570\nIt is the key ingredient.\n\n557\n00:28:28,570 --> 00:28:30,570\nOh and spicy too.\n\n558\n00:28:30,570 --> 00:28:31,570\nSpicy.\n\n559\n00:28:31,570 --> 00:28:32,570\nSpicy soup.\n\n560\n00:28:32,570 --> 00:28:34,980\nSo in terms of price point that was a 160\nSoles.\n\n561\n00:28:34,980 --> 00:28:38,470\nAnd as of today that is exactly 50 US dollars.\n\n562\n00:28:38,470 --> 00:28:41,110\nSo it was 25 dollars per person.\n\n563\n00:28:41,110 --> 00:28:46,330\nSo it is not the cheapest meal but I would\nstill say it is really good value considering\n\n564\n00:28:46,330 --> 00:28:47,659\nhow much food we got.\n\n565\n00:28:47,659 --> 00:28:49,049\nLike I am beyond stuffed.\n\n566\n00:28:49,049 --> 00:28:58,820\nIt is time to go home and just pass out on\nthe couch.\n\n567\n00:28:58,820 --> 00:29:06,259\nYeah, and we should also mention this is a\nvery trendy place at the moment.\n\n568\n00:29:06,259 --> 00:29:07,259\n#eatPERU\n\n569\n00:29:07,259 --> 00:29:09,920\nSo it is time for another food video and today\nwe are going to be trying something that is\n\n570\n00:29:09,920 --> 00:29:10,920\ncalled Causa.\n\n571\n00:29:10,920 --> 00:29:15,820\nCausa, it is kind of like a shepperds pie\nif you haven't tried it before, it is made\n\n572\n00:29:15,820 --> 00:29:19,649\nwith yellow mashed potato and you can get\nlots of different fillings.\n\n573\n00:29:19,649 --> 00:29:23,220\nSo we've ordered two different varities and\nthat should be coming soon and it is going\n\n574\n00:29:23,220 --> 00:29:24,220\nto be delicious.\n\n575\n00:29:24,220 --> 00:29:25,679\nI love the causa.\n\n576\n00:29:25,679 --> 00:29:28,690\nAnd while we wait.\n\n577\n00:29:28,690 --> 00:29:29,830\nWhile we wait, while we wait.\n\n578\n00:29:29,830 --> 00:29:36,309\nWe're going to have our favorite snack - Canchita\n- which is the fried corn with salt on top\n\n579\n00:29:36,309 --> 00:29:37,309\nof it.\n\n580\n00:29:37,309 --> 00:29:39,600\nAh, I'm loving this stuff.\n\n581\n00:29:39,600 --> 00:29:43,110\nAnd I'm always amazed by the size of these\nkernels.\n\n582\n00:29:43,110 --> 00:29:44,570\nSeriously, it never gets old.\n\n583\n00:29:44,570 --> 00:29:45,779\nLook at that.\n\n584\n00:29:45,779 --> 00:29:46,779\nI know.\n\n585\n00:29:46,779 --> 00:29:47,789\nThey are gigantic.\n\n586\n00:29:47,789 --> 00:29:48,789\nMassive.\n\n587\n00:29:48,789 --> 00:29:56,179\nThey're like twice the size of what we're\nused to having back home in Canada.\n\n588\n00:29:56,179 --> 00:30:05,299\nSo the causa has arrived and it is a thing\nof beauty.\n\n589\n00:30:05,299 --> 00:30:07,419\nHow excited are you for your food, Sam?\n\n590\n00:30:07,419 --> 00:30:09,200\nYeah, it looks like artwork.\n\n591\n00:30:09,200 --> 00:30:11,710\nI almost feel guilty tucking in to it.\n\n592\n00:30:11,710 --> 00:30:12,710\nAlmost.\n\n593\n00:30:12,710 --> 00:30:16,400\nOkay, so let's talk about the key ingredients\nthat make up causa.\n\n594\n00:30:16,400 --> 00:30:23,690\nSo you have your yellow potato, lime and aji\nwhich is the yellow hot pepper.\n\n595\n00:30:23,690 --> 00:30:24,690\nYeah.\n\n596\n00:30:24,690 --> 00:30:27,100\nIn terms of fillings you can have lots of\ndifferent ones.\n\n597\n00:30:27,100 --> 00:30:30,179\nSo Sam went with the classic.\n\n598\n00:30:30,179 --> 00:30:36,059\nMine has chicken and you can also see that\nthere is some avocado here on the side as\n\n599\n00:30:36,059 --> 00:30:37,059\nwell.\n\n600\n00:30:37,059 --> 00:30:39,919\nAnd that looks like some mayo sauce on top.\n\n601\n00:30:39,919 --> 00:30:41,720\nI'm just going to dig right in.\n\n602\n00:30:41,720 --> 00:30:43,259\nI'm going right to the bottom.\n\n603\n00:30:43,259 --> 00:30:47,620\nIt is like cutting into a tower.\n\n604\n00:30:47,620 --> 00:30:48,879\nWow.\n\n605\n00:30:48,879 --> 00:30:53,909\nThat is really good.\n\n606\n00:30:53,909 --> 00:30:55,169\nYeah?\n\n607\n00:30:55,169 --> 00:30:56,429\nYeah.\n\n608\n00:30:56,429 --> 00:31:03,090\nAnd with this particular causa it is really\nsalty.\n\n609\n00:31:03,090 --> 00:31:04,279\nYou can tell they've added a lot of salt to\nit.\n\n610\n00:31:04,279 --> 00:31:09,169\nBut it just like, when you get that much yellow\npotatoes, it is just oh man it is so good.\n\n611\n00:31:09,169 --> 00:31:14,989\nIt is almost like having Mom's mashed potatoes\nback home or something but with much better\n\n612\n00:31:14,989 --> 00:31:15,989\ndressings.\n\n613\n00:31:15,989 --> 00:31:18,749\nWith the chicken and the sauce and the avocado.\n\n614\n00:31:18,749 --> 00:31:20,409\nOh man, that is good.\n\n615\n00:31:20,409 --> 00:31:22,019\nOkay and let's talk about the chicken.\n\n616\n00:31:22,019 --> 00:31:23,239\nIs it shredded chicken?\n\n617\n00:31:23,239 --> 00:31:26,009\nLike the one we had in Aji de Gallina or is\nit chopped.\n\n618\n00:31:26,009 --> 00:31:29,279\nIt is shredded chicken.\n\n619\n00:31:29,279 --> 00:31:30,679\nYeah.\n\n620\n00:31:30,679 --> 00:31:32,080\nOkay.\n\n621\n00:31:32,080 --> 00:31:36,230\nOne more bite for quality control.\n\n622\n00:31:36,230 --> 00:31:37,230\nResearch purposes.\n\n623\n00:31:37,230 --> 00:31:39,580\nThat is good stuff.\n\n624\n00:31:39,580 --> 00:31:45,539\nAnd I am beyond excited for mine because I\nsaw Causa Acevichado on the menu and that\n\n625\n00:31:45,539 --> 00:31:48,100\nis a ceviche causa.\n\n626\n00:31:48,100 --> 00:31:49,100\nLook at that.\n\n627\n00:31:49,100 --> 00:31:55,350\nSo I've got my fish, a little bit of fish\nthat has been cooked in lime.\n\n628\n00:31:55,350 --> 00:32:01,680\nI have my red onions, I have my hot chili\npeppers and of course my yellow mashed potato\n\n629\n00:32:01,680 --> 00:32:03,039\nwith a bit of mayo.\n\n630\n00:32:03,039 --> 00:32:04,399\nSuper fancy over there.\n\n631\n00:32:04,399 --> 00:32:05,399\nI know.\n\n632\n00:32:05,399 --> 00:32:11,210\nAnd if you know how much I love ceviche this\nis just the perfect dish for me really.\n\n633\n00:32:11,210 --> 00:32:13,690\nYou're doing a good job of toppling it already.\n\n634\n00:32:13,690 --> 00:32:15,820\nI don't know why but I'm blowing on my food.\n\n635\n00:32:15,820 --> 00:32:16,820\nThat is such a habit.\n\n636\n00:32:16,820 --> 00:32:17,860\nIt is cold.\n\n637\n00:32:17,860 --> 00:32:22,940\nIt is a cold dish.\n\n638\n00:32:22,940 --> 00:32:24,539\nMmmmm.\n\n639\n00:32:24,539 --> 00:32:27,739\nOh, yeah.\n\n640\n00:32:27,739 --> 00:32:30,150\nThe best of both worlds?\n\n641\n00:32:30,150 --> 00:32:31,400\nIt is so good.\n\n642\n00:32:31,400 --> 00:32:32,400\nThe lime.\n\n643\n00:32:32,400 --> 00:32:33,400\nSo much lime.\n\n644\n00:32:33,400 --> 00:32:34,400\nAnd it is so tangy.\n\n645\n00:32:34,400 --> 00:32:36,030\nAnd a little spicy.\n\n646\n00:32:36,030 --> 00:32:38,730\nWith those little pieces of red chili.\n\n647\n00:32:38,730 --> 00:32:39,730\nMmmmm.\n\n648\n00:32:39,730 --> 00:32:42,210\nThis is my favorite.\n\n649\n00:32:42,210 --> 00:32:45,350\nI haven't even tried yours but I know this\nis my favorite.\n\n650\n00:32:45,350 --> 00:32:51,419\nSo it would appear Sam has food envy.\n\n651\n00:32:51,419 --> 00:32:54,399\nSo I'm reaching across the table to grab some\nof Audrey's.\n\n652\n00:32:54,399 --> 00:32:56,970\nYeah, mine looks so good you couldn't resist.\n\n653\n00:32:56,970 --> 00:33:08,799\nI do like mine but I can't leave this restaurant\nwithout at least trying the one with ceviche\n\n654\n00:33:08,799 --> 00:33:09,799\ntoo.\n\n655\n00:33:09,799 --> 00:33:10,799\nWell, what do you think?\n\n656\n00:33:10,799 --> 00:33:11,799\nWow.\n\n657\n00:33:11,799 --> 00:33:15,620\nI've never had causa with ceviche so this\nis a really unique experience for me.\n\n658\n00:33:15,620 --> 00:33:16,620\nI love it.\n\n659\n00:33:16,620 --> 00:33:18,190\nI mean I think I prefer.\n\n660\n00:33:18,190 --> 00:33:20,640\nI do prefer yours to mine.\n\n661\n00:33:20,640 --> 00:33:21,640\nYeah.\n\n662\n00:33:21,640 --> 00:33:25,659\nAnd another thing I love about this dish,\nabout causa, is all of the colors.\n\n663\n00:33:25,659 --> 00:33:26,659\nLike look at that.\n\n664\n00:33:26,659 --> 00:33:31,509\nThe bright yellows, the purple from the onion,\nthe red.\n\n665\n00:33:31,509 --> 00:33:32,509\nWe've got lots of greens.\n\n666\n00:33:32,509 --> 00:33:33,730\nIt is just such a colorful meal.\n\n667\n00:33:33,730 --> 00:33:34,950\nIt is an attractive meal.\n\n668\n00:33:34,950 --> 00:33:36,610\nIt is art on a plate.\n\n669\n00:33:36,610 --> 00:33:37,769\nArt on a plate.\n\n670\n00:33:37,769 --> 00:33:38,769\nThere you go.\n\n671\n00:33:38,769 --> 00:33:41,309\nOkay, so it is now time for price point.\n\n672\n00:33:41,309 --> 00:33:46,779\nSo in terms of price point that cam to 45\nSoles which is $13 US dollars.\n\n673\n00:33:46,779 --> 00:33:47,779\nNot bad value.\n\n674\n00:33:47,779 --> 00:33:49,720\nWe're both leaving really full.\n\n675\n00:33:49,720 --> 00:33:54,059\nAnd what is kind of funny is that this is\ntypically served as an appetizer not as a\n\n676\n00:33:54,059 --> 00:33:55,059\nmain.\n\n677\n00:33:55,059 --> 00:33:57,690\nBut if you eat it one per person it can totally\nbe a main.\n\n678\n00:33:57,690 --> 00:33:58,750\nIt is so filling.\n\n679\n00:33:58,750 --> 00:33:59,750\nIt is potatoes.\n\n680\n00:33:59,750 --> 00:34:00,750\nIt is heavy.\n\n681\n00:34:00,750 --> 00:34:05,580\nIt is very carb intensive so if you're in\nLima or Peru definitely check out causa.\n\n682\n00:34:05,580 --> 00:34:09,580\nIt is something we highly recommend.\n\n683\n00:34:09,580 --> 00:34:24,610\nSo last night's attempt to eat Cuy or Guinea\nPig was a bit of a flop so we tried again\n\n684\n00:34:24,610 --> 00:34:25,610\ntonight.\n\n685\n00:34:25,610 --> 00:34:29,540\nWe finally found a restaurant that is open\nand serving Guinea Pig, so yeah we've placed\n\n686\n00:34:29,540 --> 00:34:33,110\nour order and we're sitting here just waiting\nfor our first Cuy meal.\n\n687\n00:34:33,110 --> 00:34:35,820\nThis is a first for both me and Sam.\n\n688\n00:34:35,820 --> 00:34:40,330\nOkay, so time to spew off a few facts about\nGuinea Pig.\n\n689\n00:34:40,330 --> 00:34:43,880\nYeah, so the Cuy is something we've been wanting\nto try for a while now.\n\n690\n00:34:43,880 --> 00:34:47,350\nIt is one of the most traditional Peruvian\nfoods you can possibly get.\n\n691\n00:34:47,350 --> 00:34:48,720\nIt originates from the Andes.\n\n692\n00:34:48,720 --> 00:34:50,190\nIt is a rodent.\n\n693\n00:34:50,190 --> 00:34:53,950\nAnd apparently the meat is very high in protein\nand low in cholesterol.\n\n694\n00:34:53,950 --> 00:34:55,710\nSo it is healthy for you!\n\n695\n00:34:55,710 --> 00:34:56,710\nYeah, exactly.\n\n696\n00:34:56,710 --> 00:34:57,710\nWho would have known.\n\n697\n00:34:57,710 --> 00:35:01,650\nThis is a perfect meal to have just before\nour hike to Machu Picchu.\n\n698\n00:35:01,650 --> 00:35:02,850\nYeah.\n\n699\n00:35:02,850 --> 00:35:08,970\nSo another fun fact, because I know you guys\nreally like those is that if you visit Cuszo\n\n700\n00:35:08,970 --> 00:35:14,240\nCathedral, once you go inside you'll see that\nthere is a painting of Jesus and the 12 Disciples\n\n701\n00:35:14,240 --> 00:35:17,870\nenjoying their last supper and guess what\nthey're eating?\n\n702\n00:35:17,870 --> 00:35:22,280\nIt's a Guinea Pig and it is lying on its back\nwith its little paws up in the air.\n\n703\n00:35:22,280 --> 00:35:27,700\nSo if Guinea Pig is good enough for Jesus\nand his Disciples we can certainly eat it\n\n704\n00:35:27,700 --> 00:35:29,680\nwhile we're in Cusco.\n\n705\n00:35:29,680 --> 00:35:33,550\nAnd they were kind enough to let us go take\na look at how it is being cooked and prepared.\n\n706\n00:35:33,550 --> 00:35:37,710\nSo let's go walk over and check out the wood\nfire burning oven.\n\n707\n00:35:37,710 --> 00:35:40,770\nJust over there.\n\n708\n00:35:40,770 --> 00:35:43,830\nJust over there.\n\n709\n00:35:43,830 --> 00:35:51,990\nThat is where our Cuy is being made.\n\n710\n00:35:51,990 --> 00:35:57,530\nSo our dinner has arrived and I'm trying not\nto look at the Guinea Pig in the face because\n\n711\n00:35:57,530 --> 00:36:03,650\nit kind of reminds me of my sister's two pet\nChinchillas but there it is on the plate.\n\n712\n00:36:03,650 --> 00:36:08,100\nAnd it comes with a few sides so if you look\ndown here you can see that we have some golden\n\n713\n00:36:08,100 --> 00:36:14,610\npotatoes, some fried yellow potato actually\nand we have a little salad and we also have\n\n714\n00:36:14,610 --> 00:36:17,940\na stuffed pepper with cheese melted over top.\n\n715\n00:36:17,940 --> 00:36:22,560\nSo yes, I guess the next step is to dig in\nto our Cuy.\n\n716\n00:36:22,560 --> 00:36:28,370\nSo our server has kindly chopped up the Cuy\nbecause we didn't really know where to begin\n\n717\n00:36:28,370 --> 00:36:31,470\nand apparently you have to eat this with your\nhands.\n\n718\n00:36:31,470 --> 00:36:35,150\nYes, so I'm going to grab just a chunk here.\n\n719\n00:36:35,150 --> 00:36:36,780\nIt is time for the first bite.\n\n720\n00:36:36,780 --> 00:36:41,290\nIs that like the back?\n\n721\n00:36:41,290 --> 00:36:45,220\nOh, the skin.\n\n722\n00:36:45,220 --> 00:36:50,100\nWow, the meat is quite tender.\n\n723\n00:36:50,100 --> 00:36:53,610\nYou know what it tastes a lot like chicken.\n\n724\n00:36:53,610 --> 00:36:58,150\nIf I didn't know what I was eating I would\nhave guessed it was chicken.\n\n725\n00:36:58,150 --> 00:36:59,210\nThat's good to know.\n\n726\n00:36:59,210 --> 00:37:02,720\nIt makes me a feel a little better about taking\nmy first bite.\n\n727\n00:37:02,720 --> 00:37:07,550\nI think I have the back and the hind leg.\n\n728\n00:37:07,550 --> 00:37:11,930\nI'm just taking little nibbles.\n\n729\n00:37:11,930 --> 00:37:17,510\nHow does it taste?\n\n730\n00:37:17,510 --> 00:37:22,790\nIt's like stringy chicken.\n\n731\n00:37:22,790 --> 00:37:27,430\nYeah, like it even looks like chicken.\n\n732\n00:37:27,430 --> 00:37:29,530\nLike the dark meat on a chicken.\n\n733\n00:37:29,530 --> 00:37:34,860\nSo you could fool me but I've seen the whole\nGuinea Pig on the plate.\n\n734\n00:37:34,860 --> 00:37:39,560\nSo now I know what I'm having and you just\nkind of have to get over that because it does\n\n735\n00:37:39,560 --> 00:37:41,690\nmake a bit of an impression on you.\n\n736\n00:37:41,690 --> 00:37:49,020\nEspecially if you have Chinchillas for pets\nbecause they just look so similar.\n\n737\n00:37:49,020 --> 00:37:54,240\nSo moving on we're kind of taking a bite of\nits mid-section here.\n\n738\n00:37:54,240 --> 00:38:00,270\nSo what you really notice about when you have\nGuinea Pig is that the skin is really crispy\n\n739\n00:38:00,270 --> 00:38:05,900\nbut the meat inside is quite tender.\n\n740\n00:38:05,900 --> 00:38:06,900\nI actually like it.\n\n741\n00:38:06,900 --> 00:38:11,260\nWe're also noticing that there are some organs\nand bones.\n\n742\n00:38:11,260 --> 00:38:13,861\nYeah, yeah and strange things inside our Cuy.\n\n743\n00:38:13,861 --> 00:38:19,730\nIt is very much cooked as it is and you eat\nit as it is presented.\n\n744\n00:38:19,730 --> 00:38:23,240\nYes, that is how you have Cuy in Peru.\n\n745\n00:38:23,240 --> 00:38:26,580\nExcept you are using cutlery instead of your\nhands.\n\n746\n00:38:26,580 --> 00:38:27,940\nYou have it all wrong.\n\n747\n00:38:27,940 --> 00:38:28,940\nOh, right.\n\n748\n00:38:28,940 --> 00:38:29,940\nThat's right.\n\n749\n00:38:29,940 --> 00:38:30,940\nSo now the verdict.\n\n750\n00:38:30,940 --> 00:38:34,480\nIf you saw Cuy on a menu would you order it\nagain?\n\n751\n00:38:34,480 --> 00:38:40,550\nI'm not necessarily sure I would just because\nit is a bit expensive and I think that if\n\n752\n00:38:40,550 --> 00:38:42,900\nyou were to have something like chicken or\nsomething else you might get a little bit\n\n753\n00:38:42,900 --> 00:38:43,900\nmore meat.\n\n754\n00:38:43,900 --> 00:38:45,180\nBut I'm really glad I tried it.\n\n755\n00:38:45,180 --> 00:38:50,490\nIt tasted honestly better than I expected\nand uh yeah if you're Peru definitely try\n\n756\n00:38:50,490 --> 00:38:52,360\nit though at a least once.\n\n757\n00:38:52,360 --> 00:38:54,180\nAnd your final verdict?\n\n758\n00:38:54,180 --> 00:39:00,900\nWell, it didn't taste bad but that being said\nI'm not sure I would eat it again.\n\n759\n00:39:00,900 --> 00:39:04,010\nI just don't like seeing the whole animal\non my plate.\n\n760\n00:39:04,010 --> 00:39:07,190\nAnd I know that is kind of silly to say because\nI do eat meat.\n\n761\n00:39:07,190 --> 00:39:08,720\nI do eat fish.\n\n762\n00:39:08,720 --> 00:39:15,320\nSo it doesn't make sense to just eliminate\nGuinea Pig but yeah not for me.\n\n763\n00:39:15,320 --> 00:39:18,120\nNot for me.\n\n764\n00:39:18,120 --> 00:39:19,120\n#eatPERU\n\n765\n00:39:19,120 --> 00:39:24,250\nSo today's video is going to be a bit of loud\none.\n\n766\n00:39:24,250 --> 00:39:29,260\nWe are sitting at a restaurant here in Iquitos\ncalled Ari's and it is right across from Plaza\n\n767\n00:39:29,260 --> 00:39:34,610\nde Armas and there is a lot of tuk tuk traffic\nrushing by but we're going to be waiting for\n\n768\n00:39:34,610 --> 00:39:35,610\na dish.\n\n769\n00:39:35,610 --> 00:39:37,690\nWe're having something called Juane and it\ntakes 45 minutes to prepare.\n\n770\n00:39:37,690 --> 00:39:44,710\nNow this is a very special dish and it is\nmeant to resemble the head of John the Baptist\n\n771\n00:39:44,710 --> 00:39:45,710\non a platter.\n\n772\n00:39:45,710 --> 00:39:48,060\nSo I think it is certainly worth waiting for\nhere in the heat.\n\n773\n00:39:48,060 --> 00:39:49,260\nBut in the meantime we'll be trying some fresh\njuices as well as some starters.\n\n774\n00:39:49,260 --> 00:40:05,090\nSo I don't know if you can see but Sam is\nsweating big time over here.\n\n775\n00:40:05,090 --> 00:40:09,050\nIt is a little bit gross.\n\n776\n00:40:09,050 --> 00:40:10,050\nLike honestly.\n\n777\n00:40:10,050 --> 00:40:11,050\nYeah.\n\n778\n00:40:11,050 --> 00:40:12,570\nSo we had to get you a refreshing drink.\n\n779\n00:40:12,570 --> 00:40:16,720\nYeah, we're trying to take care of that by\ngetting something called Cremolada.\n\n780\n00:40:16,720 --> 00:40:19,140\nAnd that is a little bit like kind of a fruit\nslushy.\n\n781\n00:40:19,140 --> 00:40:20,230\nA fruit smoothie.\n\n782\n00:40:20,230 --> 00:40:21,230\nYeah.\n\n783\n00:40:21,230 --> 00:40:23,550\nAnd we're trying a really regional fruit.\n\n784\n00:40:23,550 --> 00:40:27,070\nIt is called Camu Camu.\n\n785\n00:40:27,070 --> 00:40:34,360\nAnd it is cool because when we were cruising\ndown the Amazon we got to visit some land\n\n786\n00:40:34,360 --> 00:40:35,390\nand some villages that had the camu camu plant\nand it is kind of shaped really small.\n\n787\n00:40:35,390 --> 00:40:36,660\nIt is sort of like a small little ball.\n\n788\n00:40:36,660 --> 00:40:40,340\nI heard our guide kind of refer to it as it\nlooks a bit like the yellow tomato.\n\n789\n00:40:40,340 --> 00:40:42,320\nAnd it is really sour.\n\n790\n00:40:42,320 --> 00:40:43,520\nSuper sour.\n\n791\n00:40:43,520 --> 00:40:44,720\nSuper sour.\n\n792\n00:40:44,720 --> 00:40:50,330\nSo we'll see if this in cremolada form lives\nup to its actual fruit.\n\n793\n00:40:50,330 --> 00:40:59,340\nWell, what do you think?\n\n794\n00:40:59,340 --> 00:41:08,580\nIt is sour but it is more sweet.\n\n795\n00:41:08,580 --> 00:41:19,640\nIt is very sugary.\n\n796\n00:41:19,640 --> 00:41:29,260\nLots of sugar has been added.\n\n797\n00:41:29,260 --> 00:41:30,970\nYes.\n\n798\n00:41:30,970 --> 00:41:44,680\nThat is the most dominant ingredient in here.\n\n799\n00:41:44,680 --> 00:41:56,670\nSuper concentrated in the camu camu then.\n\n800\n00:41:56,670 --> 00:42:04,300\nIt is a little bit syrupy.\n\n801\n00:42:04,300 --> 00:42:24,550\nSo we've ordered a few starters until the\nJuane gets here.\n\n802\n00:42:24,550 --> 00:42:31,880\nAnd I am having Patacones.\n\n803\n00:42:31,880 --> 00:42:43,590\nSo if you take a look down here it is basically\nthe plantain and it has been kind of smashed\n\n804\n00:42:43,590 --> 00:42:56,760\ndown flat and then fried and it comes with\na sauce here.\n\n805\n00:42:56,760 --> 00:43:10,360\nThis looks like the huancaina sauce.\n\n806\n00:43:10,360 --> 00:43:31,660\nThis is piping hot, man.\n\n807\n00:43:31,660 --> 00:43:35,920\nMmmm.\n\n808\n00:43:35,920 --> 00:43:48,690\nHow is that?\n\n809\n00:43:48,690 --> 00:43:49,690\nThat is nice.\n\n810\n00:43:49,690 --> 00:43:58,000\nIt is a little salty.\n\n811\n00:43:58,000 --> 00:44:02,170\nOwe!\n\n812\n00:44:02,170 --> 00:44:27,790\nIt is like a savory plantain but it is so\nso hot.\n\n813\n00:44:27,790 --> 00:44:36,310\nAnd if you take a look at the sauce over here\nI'm just going to add some of this.\n\n814\n00:44:36,310 --> 00:44:37,310\nApparently this is aji.\n\n815\n00:44:37,310 --> 00:44:56,740\nI've never seen it looking green before but\nit should be good.\n\n816\n00:44:56,740 --> 00:44:57,740\nA bit of spice.\n\n817\n00:44:57,740 --> 00:44:58,740\nMmmmm.\n\n818\n00:44:58,740 --> 00:45:08,000\nSo that is where the savory salty snack isn't\nit?\n\n819\n00:45:08,000 --> 00:45:13,820\nThat is spicy.\n\n820\n00:45:13,820 --> 00:45:34,290\nI'm just burning up here.\n\n821\n00:45:34,290 --> 00:45:54,550\nI don't know if it is the heat or the spice\nor what but I'm like on fire.\n\n822\n00:45:54,550 --> 00:46:00,510\nAnd what did you get?\n\n823\n00:46:00,510 --> 00:46:06,470\nAnd I'm having Maduros Fritos.\n\n824\n00:46:06,470 --> 00:46:12,430\nTake a look down here.\n\n825\n00:46:12,430 --> 00:46:20,390\nAnd that is like the slices of plantain, and\nunlike yours which is a savory plantain, this\n\n826\n00:46:20,390 --> 00:46:21,990\nis super sweet.\n\n827\n00:46:21,990 --> 00:46:23,272\nYeah, so it gets its name Madura because it\nis super ripe.\n\n828\n00:46:23,272 --> 00:46:25,390\nOh man, this is so good.\n\n829\n00:46:25,390 --> 00:46:38,290\nI love how, yeah exactly, how ripe these are\nand how sweet they are.\n\n830\n00:46:38,290 --> 00:46:51,180\nIf I just had a little bit of Rum sauce to\npour on that would make the best dessert ever.\n\n831\n00:46:51,180 --> 00:46:52,180\nSeriously.\n\n832\n00:46:52,180 --> 00:46:53,180\nKeiko.\n\n833\n00:46:53,180 --> 00:46:54,180\nCheering.\n\n834\n00:46:54,180 --> 00:46:55,180\nHonking.\n\n835\n00:46:55,180 --> 00:46:56,180\nKeiko.\n\n836\n00:46:56,180 --> 00:46:57,180\nKeiko.\n\n837\n00:46:57,180 --> 00:47:03,980\nSo one of the reasons it is so loud outside\nis that there was a rally just happened.\n\n838\n00:47:03,980 --> 00:47:21,500\nThe Presidential elections are coming up in\na little while and there was some Keiko supporters\n\n839\n00:47:21,500 --> 00:47:24,140\nout there.\n\n840\n00:47:24,140 --> 00:47:25,460\nPPK\n\n841\n00:47:25,460 --> 00:47:26,780\nCheering.\n\n842\n00:47:26,780 --> 00:47:28,100\nHonking.\n\n843\n00:47:28,100 --> 00:47:33,520\nAnd there goes the other political party the\nPPK.\n\n844\n00:47:33,520 --> 00:47:35,630\nSo our Juane has at long last arrived.\n\n845\n00:47:35,630 --> 00:47:39,770\nIf you have a look over here you can see that\nit comes wrapped in a leaf.\n\n846\n00:47:39,770 --> 00:47:45,140\nSo basically this is a dish that is eaten\nfor the feast of John the Baptist and that\n\n847\n00:47:45,140 --> 00:47:49,270\nis a feast that is celebrated on June 24th\nbut you can find this dish in restaurants\n\n848\n00:47:49,270 --> 00:47:51,430\npretty much everyday of the year.\n\n849\n00:47:51,430 --> 00:47:54,280\nLike it is a really popular dish.\n\n850\n00:47:54,280 --> 00:48:12,510\nYeah, it is really typical of the region isn't\nit?\n\n851\n00:48:12,510 --> 00:48:13,510\nYeah.\n\n852\n00:48:13,510 --> 00:48:14,510\nIt sure is.\n\n853\n00:48:14,510 --> 00:48:18,760\nI think you can see why it took so long to\nprepare.\n\n854\n00:48:18,760 --> 00:48:22,050\nLook at the detail here.\n\n855\n00:48:22,050 --> 00:48:26,150\nYeah, so inside it is rice, chicken, a boiled\negg and black olives.\n\n856\n00:48:26,150 --> 00:48:27,350\nThat is a huge portion.\n\n857\n00:48:27,350 --> 00:48:28,350\nLike seriously.\n\n858\n00:48:28,350 --> 00:48:30,000\nThat is enough for two people to share.\n\n859\n00:48:30,000 --> 00:48:31,480\nAnd we've already been eating a lot of food.\n\n860\n00:48:31,480 --> 00:48:32,480\nYeah.\n\n861\n00:48:32,480 --> 00:48:34,790\nAlright, time to dig in and try that.\n\n862\n00:48:34,790 --> 00:48:38,980\nSo looking down here I've got a piece of something.\n\n863\n00:48:38,980 --> 00:48:40,860\nApparently it is chicken.\n\n864\n00:48:40,860 --> 00:48:46,810\nIt does not look like chicken to me.\n\n865\n00:48:46,810 --> 00:48:55,680\nBut yeah, it is just the dark part of the\nchicken.\n\n866\n00:48:55,680 --> 00:48:59,540\nIt is the darker meat of the chicken.\n\n867\n00:48:59,540 --> 00:49:00,540\nMmmmm.\n\n868\n00:49:00,540 --> 00:49:01,540\nThat is really good.\n\n869\n00:49:01,540 --> 00:49:13,310\nSavory, salty and you can taste a lot of the\ndifferent herbs that have been mixed in with\n\n870\n00:49:13,310 --> 00:49:15,540\nthe rice.\n\n871\n00:49:15,540 --> 00:49:21,130\nTime for your first bite.\n\n872\n00:49:21,130 --> 00:49:22,250\nOkay.\n\n873\n00:49:22,250 --> 00:49:26,790\nI'm going to go for the egg and the rice.\n\n874\n00:49:26,790 --> 00:49:28,950\nEgg and rice combo coming up.\n\n875\n00:49:28,950 --> 00:49:30,030\nOh, big bite.\n\n876\n00:49:30,030 --> 00:49:31,030\nGotta like it.\n\n877\n00:49:31,030 --> 00:49:32,030\nYeah, wow.\n\n878\n00:49:32,030 --> 00:49:33,030\nReally nice.\n\n879\n00:49:33,030 --> 00:49:38,230\nThere is a lot of spices mixed in with the\nrice so it is actually really quite savory\n\n880\n00:49:38,230 --> 00:49:40,400\nand salty like you were saying.\n\n881\n00:49:40,400 --> 00:49:49,860\nAnd also another interesting fact about this\ndish is that it used to be really popular\n\n882\n00:49:49,860 --> 00:49:54,440\nwith travelers who were going on long journeys\nbecause of the way it is packaged.\n\n883\n00:49:54,440 --> 00:49:55,600\nBasically it travels really well and it can\nlast a longtime.\n\n884\n00:49:55,600 --> 00:49:56,600\nSo yeah, I like this.\n\n885\n00:49:56,600 --> 00:50:04,920\nHonestly, it seems like the kind of dish you'd\nwant to eat on a cold day back at home.\n\n886\n00:50:04,920 --> 00:50:11,510\nYou know, it is like really hearty and savory\nbut it so frickin' hot here so I'm not sure.\n\n887\n00:50:11,510 --> 00:50:19,070\nI was going to say there is not too many of\nthose days here in Iquitos.\n\n888\n00:50:19,070 --> 00:50:21,080\nBut it is nice.\n\n889\n00:50:21,080 --> 00:50:25,970\nI would recommend trying it if you find yourself\nhere.\n\n890\n00:50:25,970 --> 00:50:28,960\nAnd someone over here simply could not resist\ndessert.\n\n891\n00:50:28,960 --> 00:50:33,980\nYeah, we decided we're going to order something\nand we wanted to try something we've never\n\n892\n00:50:33,980 --> 00:50:34,980\nhad before so we got something called Leche\nAsada.\n\n893\n00:50:34,980 --> 00:50:38,560\nAnd apparently it is a milk based dessert\nthat has been cooked in the oven and you can\n\n894\n00:50:38,560 --> 00:50:47,510\nsee like the top part is caramelized kind\nof.\n\n895\n00:50:47,510 --> 00:50:50,640\nSo let's dig in.\n\n896\n00:50:50,640 --> 00:51:00,570\nOh, it has the consistency kind of sort of\nlike a rice pudding or maybe a flan.\n\n897\n00:51:00,570 --> 00:51:07,260\nBut it is just milk apparently.\n\n898\n00:51:07,260 --> 00:51:08,990\nIt is really sweet.\n\n899\n00:51:08,990 --> 00:51:09,990\nAnd milky.\n\n900\n00:51:09,990 --> 00:51:10,990\nHahaha.\n\n901\n00:51:10,990 --> 00:51:11,990\nSurprise.\n\n902\n00:51:11,990 --> 00:51:15,790\nAnd last but not least let's talk about the\nprice of this meal.\n\n903\n00:51:15,790 --> 00:51:21,320\nYeah, so our feast of feasts is over and that\ncame to 45 Soles.\n\n904\n00:51:21,320 --> 00:51:24,250\nAnd we ordered way too much food.\n\n905\n00:51:24,250 --> 00:51:27,110\nLike we are bringing the main dish home.\n\n906\n00:51:27,110 --> 00:51:30,720\nAt least over half of that.\n\n907\n00:51:30,720 --> 00:51:34,750\nSo it was a lot of food.\n\n908\n00:51:34,750 --> 00:51:47,340\nThat included the drink, that included the\ntwo plantain dishes, the main and the dessert.\n\n909\n00:51:47,340 --> 00:51:55,370\nAnd that came to 45 Soles which is about 13-14\nUS dollars.\n\n910\n00:51:55,370 --> 00:52:04,330\nSo pretty cheap when you consider how much\nfood we had.\n\n911\n00:52:04,330 --> 00:52:15,050\nAnd I have to admit this restaurant has massive\nportions so if you're coming here you're going\n\n912\n00:52:15,050 --> 00:52:19,030\nto want to come as a group and share your\ndishes.\n\n913\n00:52:19,030 --> 00:52:20,030\n#eatPERU\n\n914\n00:52:20,030 --> 00:52:43,120\nSo we have finally made it to the Amazon Jungle\nand we are starting our trip out in Iquitos.\n\n915\n00:52:43,120 --> 00:52:56,880\nIt is lunchtime right now and we are starving\nfrom a full day of travel.\n\n916\n00:52:56,880 --> 00:52:58,940\nSo we found a little place.\n\n917\n00:52:58,940 --> 00:53:04,490\nIt is called, what is the name of this, the\nYellow Rose of Texas, which I know does not\n\n918\n00:53:04,490 --> 00:53:08,850\nsound very Peruvian but they specialize in\nfood from the Amazon region.\n\n919\n00:53:08,850 --> 00:53:18,030\nWe've ordered some paiche which is a traditional\nfish from this area and we are going to be\n\n920\n00:53:18,030 --> 00:53:22,850\nhaving it two different ways so the food will\nbe coming soon.\n\n921\n00:53:22,850 --> 00:53:23,980\nMuchas gracias.\n\n922\n00:53:23,980 --> 00:53:24,980\nGracias.\n\n923\n00:53:24,980 --> 00:53:34,150\nSo Sam over here has been pretty excited about\ntrying paiche ever since my Grandma told him\n\n924\n00:53:34,150 --> 00:53:35,280\nabout it.\n\n925\n00:53:35,280 --> 00:53:37,940\nAbout this fish from the jungle.\n\n926\n00:53:37,940 --> 00:53:40,790\nSo what can you tell us about it?\n\n927\n00:53:40,790 --> 00:53:45,700\nYeah, so I've been researching a little bit\nonline about it.\n\n928\n00:53:45,700 --> 00:53:52,120\nSo it is native to the Amazon which is really\ncool and it is a huge fish.\n\n929\n00:53:52,120 --> 00:53:55,570\nIn fact, it is one of the biggest freshwater\nfish in the world.\n\n930\n00:53:55,570 --> 00:54:00,190\nIt can grow up to three meters in length.\n\n931\n00:54:00,190 --> 00:54:01,190\nGracias.\n\n932\n00:54:01,190 --> 00:54:05,700\nAnd something else really cool is that it\nis called a bony tongue fish and its tongue\n\n933\n00:54:05,700 --> 00:54:23,310\nis thought to have medicinal properties by\nnatives so.\n\n934\n00:54:23,310 --> 00:54:34,780\nI wonder what kind of properties.\n\n935\n00:54:34,780 --> 00:54:35,780\nYeah.\n\n936\n00:54:35,780 --> 00:54:44,460\nSo for our beverage we asked the waitress\nwhat is a traditional juice we can have and\n\n937\n00:54:44,460 --> 00:54:45,460\nshe suggested cocona.\n\n938\n00:54:45,460 --> 00:54:46,460\nYeah, cocona.\n\n939\n00:54:46,460 --> 00:54:48,030\nWhich we've never heard of before.\n\n940\n00:54:48,030 --> 00:54:53,880\nWe've never heard of before and we're not\neven sure there is an English equivalent for\n\n941\n00:54:53,880 --> 00:54:54,880\nthis.\n\n942\n00:54:54,880 --> 00:54:55,880\nThere probably isn't.\n\n943\n00:54:55,880 --> 00:54:56,880\nYeah.\n\n944\n00:54:56,880 --> 00:54:57,880\nWe're not necessarily the most adventurous\ntravelers but we are adventurous with our\n\n945\n00:54:57,880 --> 00:54:58,880\ntaste buds.\n\n946\n00:54:58,880 --> 00:55:01,220\nSo we will try this.\n\n947\n00:55:01,220 --> 00:55:03,840\nAlways with food.\n\n948\n00:55:03,840 --> 00:55:04,840\nMmmm.\n\n949\n00:55:04,840 --> 00:55:09,080\nIt smells kind of citrus-y.\n\n950\n00:55:09,080 --> 00:55:10,080\nWell?\n\n951\n00:55:10,080 --> 00:55:11,700\nOh, wow.\n\n952\n00:55:11,700 --> 00:55:15,190\nIt is super sweet.\n\n953\n00:55:15,190 --> 00:55:17,170\nIt kind of has.\n\n954\n00:55:17,170 --> 00:55:18,170\nIt is really strange.\n\n955\n00:55:18,170 --> 00:55:20,540\nIt kind of has almost like a milky taste as\nwell.\n\n956\n00:55:20,540 --> 00:55:22,650\nAnd it has a strong sort of nectar taste.\n\n957\n00:55:22,650 --> 00:55:27,560\nLike it is almost a little bit like a pineapple\nbut something a lot milkier.\n\n958\n00:55:27,560 --> 00:55:28,560\nYeah.\n\n959\n00:55:28,560 --> 00:55:29,560\nThat is interesting.\n\n960\n00:55:29,560 --> 00:55:30,560\nWow.\n\n961\n00:55:30,560 --> 00:55:31,560\nI do like it though.\n\n962\n00:55:31,560 --> 00:55:34,200\nSo now my dish is here and I'm going to be\ntrying something called patarashca de paiche.\n\n963\n00:55:34,200 --> 00:55:43,560\nAnd if you take a look at my plate it is basically\nthe paiche served as a fillet.\n\n964\n00:55:43,560 --> 00:55:56,470\nIt has been cooked, kind of like steamed in\nthis leaf, and on top of the fish you can\n\n965\n00:55:56,470 --> 00:56:01,960\nsee some onions, tomatoes and it also has\na little bit of cilantro.\n\n966\n00:56:01,960 --> 00:56:12,070\nWe've got some lime here which we can try\nand squeeze.\n\n967\n00:56:12,070 --> 00:56:13,580\nSqueeze that on.\n\n968\n00:56:13,580 --> 00:56:17,190\nThat is a little messy.\n\n969\n00:56:17,190 --> 00:56:28,190\nI got most of it on my fingers like lotion.\n\n970\n00:56:28,190 --> 00:56:35,090\nAnd then I also have this spicy aji sauce.\n\n971\n00:56:35,090 --> 00:56:42,750\nSo you know how we ordered a juice of cocona.\n\n972\n00:56:42,750 --> 00:56:46,420\nThis is the fruit it is made with.\n\n973\n00:56:46,420 --> 00:56:48,550\nAnd they've also used it to make a spicy aji.\n\n974\n00:56:48,550 --> 00:56:54,470\nSo this is like a spicy sauce but then it\nalso has the same fruit in it.\n\n975\n00:56:54,470 --> 00:56:58,690\nUm, so yeah, let's just load it up.\n\n976\n00:56:58,690 --> 00:57:00,270\nDig right in.\n\n977\n00:57:00,270 --> 00:57:04,890\nOh yeah, just load it up on there.\n\n978\n00:57:04,890 --> 00:57:05,890\nI like my spice.\n\n979\n00:57:05,890 --> 00:57:06,890\nLoad that spicy up.\n\n980\n00:57:06,890 --> 00:57:07,890\nSo let's see.\n\n981\n00:57:07,890 --> 00:57:08,890\nLet's try a bite.\n\n982\n00:57:08,890 --> 00:57:09,890\nI wonder if it has bones?\n\n983\n00:57:09,890 --> 00:57:10,940\nOr is this a boneless fish?\n\n984\n00:57:10,940 --> 00:57:11,940\nI forget.\n\n985\n00:57:11,940 --> 00:57:13,930\nIt probably does have bones.\n\n986\n00:57:13,930 --> 00:57:16,070\nBig bite here.\n\n987\n00:57:16,070 --> 00:57:17,150\nMmmm.\n\n988\n00:57:17,150 --> 00:57:20,410\nHow is that?\n\n989\n00:57:20,410 --> 00:57:21,410\nThat is really good.\n\n990\n00:57:21,410 --> 00:57:32,890\nYou know, we were saying the paiche was a\nlittle bit chewy with the chicharron.\n\n991\n00:57:32,890 --> 00:57:35,310\nThe fried one.\n\n992\n00:57:35,310 --> 00:57:40,980\nBut it is so soft if you have it steamed.\n\n993\n00:57:40,980 --> 00:57:43,790\nLike it just breaks apart with your fork.\n\n994\n00:57:43,790 --> 00:57:55,450\nAnd I really like that you can taste the cilantro\nbecause that is one of my favorite spices\n\n995\n00:57:55,450 --> 00:57:56,450\never.\n\n996\n00:57:56,450 --> 00:57:58,890\nOr herbs rather.\n\n997\n00:57:58,890 --> 00:58:05,760\nGoing in for a second bite.\n\n998\n00:58:05,760 --> 00:58:15,960\nThat is how we know it is good.\n\n999\n00:58:15,960 --> 00:58:17,140\nThat is wonderful.\n\n1000\n00:58:17,140 --> 00:58:18,140\nLoving it.\n\n1001\n00:58:18,140 --> 00:58:19,320\nSo the paiche chicharron.\n\n1002\n00:58:19,320 --> 00:58:26,110\nSo I've just got myself a piece here.\n\n1003\n00:58:26,110 --> 00:58:41,130\nAnd as you can see it is breaded and it is\njust time to try that.\n\n1004\n00:58:41,130 --> 00:58:43,240\nBreaded and fried.\n\n1005\n00:58:43,240 --> 00:58:44,240\nMmmm.\n\n1006\n00:58:44,240 --> 00:58:45,240\nWow.\n\n1007\n00:58:45,240 --> 00:58:51,400\nReally really crispy on the outside and it\nis strange.\n\n1008\n00:58:51,400 --> 00:58:58,280\nIt almost tastes a little bit more like chicken\nthan it does typical fish.\n\n1009\n00:58:58,280 --> 00:58:59,280\nYeah.\n\n1010\n00:58:59,280 --> 00:59:03,430\nIt is a bit of a chewier fish wouldn't you\nsay?\n\n1011\n00:59:03,430 --> 00:59:04,430\nIt is.\n\n1012\n00:59:04,430 --> 00:59:05,430\nIt really is.\n\n1013\n00:59:05,430 --> 00:59:08,630\nIt's something in between the texture of a\nfish and a piece of chicken.\n\n1014\n00:59:08,630 --> 00:59:09,890\nIt's really unique.\n\n1015\n00:59:09,890 --> 00:59:19,860\nI guess it is quite a large fish so the meat\nis probably a bit tougher for that reason.\n\n1016\n00:59:19,860 --> 00:59:25,210\nAnd it came with some red onions.\n\n1017\n00:59:25,210 --> 00:59:26,210\nYeah.\n\n1018\n00:59:26,210 --> 00:59:27,350\nWhich I love.\n\n1019\n00:59:27,350 --> 00:59:30,750\nBut over there in the back we have maduros\nfritos.\n\n1020\n00:59:30,750 --> 00:59:32,880\nAnd maduros fritos are basically like plantain.\n\n1021\n00:59:32,880 --> 00:59:35,800\nLike sweet ripe plantain that has been sliced\nand fried.\n\n1022\n00:59:35,800 --> 00:59:38,450\nI can't wait to try this.\n\n1023\n00:59:38,450 --> 00:59:39,450\nOh.\n\n1024\n00:59:39,450 --> 00:59:40,450\nWow!\n\n1025\n00:59:40,450 --> 00:59:41,450\nWow!\n\n1026\n00:59:41,450 --> 00:59:42,450\nThat is amazing.\n\n1027\n00:59:42,450 --> 00:59:43,620\nReally really sweet and it is not crispy at\nall.\n\n1028\n00:59:43,620 --> 00:59:48,440\nIt is fried just so that you kind of think\nit brings out more of the sweetness of the\n\n1029\n00:59:48,440 --> 00:59:49,440\nplantain.\n\n1030\n00:59:49,440 --> 00:59:51,010\nIt is almost a little bit caramelized.\n\n1031\n00:59:51,010 --> 00:59:52,010\nIt is.\n\n1032\n00:59:52,010 --> 00:59:59,990\nI mean this almost feels like I'm having like\na little bit of dessert with my fish.\n\n1033\n00:59:59,990 --> 01:00:03,800\nWe almost forgot the Yucca fries.\n\n1034\n01:00:03,800 --> 01:00:10,100\nYeah, so this came with the Chicharrón.\n\n1035\n01:00:10,100 --> 01:00:12,620\nWe were able to order a side.\n\n1036\n01:00:12,620 --> 01:00:14,470\nAnd yucca, it is kind of like a root.\n\n1037\n01:00:14,470 --> 01:00:18,270\nA very fibrous root almost like a potato and\nit is yellow and it is cooked fried here.\n\n1038\n01:00:18,270 --> 01:00:19,750\nIt is really good.\n\n1039\n01:00:19,750 --> 01:00:21,960\nThey are like almost like wedges.\n\n1040\n01:00:21,960 --> 01:00:23,800\nThey are super thick fries.\n\n1041\n01:00:23,800 --> 01:00:25,280\nBigger than our fingers.\n\n1042\n01:00:25,280 --> 01:00:28,090\nIt goes really well with the paiche for sure.\n\n1043\n01:00:28,090 --> 01:00:32,020\nSo this is what we call the sign of a satisfying\nmeal.\n\n1044\n01:00:32,020 --> 01:00:33,020\nEmpty plates.\n\n1045\n01:00:33,020 --> 01:00:37,260\nWe sure took care of that.\n\n1046\n01:00:37,260 --> 01:00:44,550\nThis was my first time trying food from the\nAmazon.\n\n1047\n01:00:44,550 --> 01:00:48,550\nFood from the Peruvian jungle.\n\n1048\n01:00:48,550 --> 01:00:53,020\nI have loved this meal.\n\n1049\n01:00:53,020 --> 01:01:04,520\nIt has been amazing and I can't wait to see\nwhat we have next for dinner and lunch tomorrow\n\n1050\n01:01:04,520 --> 01:01:05,810\nand then dinner.\n\n1051\n01:01:05,810 --> 01:01:07,970\nAnd then the following day.\n\n1052\n01:01:07,970 --> 01:01:10,320\nIt is going to be great.\n\n1053\n01:01:10,320 --> 01:01:11,400\nLoving it.\n\n1054\n01:01:11,400 --> 01:01:12,400\n#eatPERU\n\n1055\n01:01:12,400 --> 01:01:17,300\nFor today's food video we are going to be\neating nothing but desserts.\n\n1056\n01:01:17,300 --> 01:01:23,620\nWe're at a little place in Lima that is called\nLa Tiendecita Blanca and we're pretty sure\n\n1057\n01:01:23,620 --> 01:01:27,750\nthis is actually a little Swiss cafe not Peruvian.\n\n1058\n01:01:27,750 --> 01:01:31,050\nBut they do have some Peruvian dishes here.\n\n1059\n01:01:31,050 --> 01:01:37,531\nSo we've ordered Suspiro a la limeña and\nMerengado de chirimoya and the last one is\n\n1060\n01:01:37,531 --> 01:01:41,860\nTorta Tres leches which I'm pretty sure was\nnot invented in Peru but you can find it almost\n\n1061\n01:01:41,860 --> 01:01:42,860\neverywhere.\n\n1062\n01:01:42,860 --> 01:01:44,920\nSo we're going to be sampling those three\ntoday.\n\n1063\n01:01:44,920 --> 01:01:55,500\nIt is going to be sugary.\n\n1064\n01:01:55,500 --> 01:02:24,420\nWe're going to start out with the most authentic\nof all the three desserts.\n\n1065\n01:02:24,420 --> 01:02:35,770\nThis one is called Suspiro a la limeña and\nthat means the sigh of the women from Lima.\n\n1066\n01:02:35,770 --> 01:02:47,240\nWhat a name for a dessert.\n\n1067\n01:02:47,240 --> 01:02:49,150\nWow!\n\n1068\n01:02:49,150 --> 01:02:51,069\nSeriously.\n\n1069\n01:02:51,069 --> 01:02:56,350\nI don't think I've ever heard of a dessert\nthat has quite a name like that.\n\n1070\n01:02:56,350 --> 01:03:03,140\nSo this thing of beauty originated in the\ncity of Lima in the 19th century.\n\n1071\n01:03:03,140 --> 01:03:05,170\nIt is a very popular dessert.\n\n1072\n01:03:05,170 --> 01:03:06,170\nYeah.\n\n1073\n01:03:06,170 --> 01:03:07,170\nAnd that looks good.\n\n1074\n01:03:07,170 --> 01:03:11,830\nAnd apparently it has manjar blanco which\nis kind of like the dulce de leche of Peru.\n\n1075\n01:03:11,830 --> 01:03:12,830\nAnd it also comes with egg yolks.\n\n1076\n01:03:12,830 --> 01:03:13,830\nIt is not egg whites.\n\n1077\n01:03:13,830 --> 01:03:14,830\nAnd what is the other one?\n\n1078\n01:03:14,830 --> 01:03:15,830\nIt has vanilla essence.\n\n1079\n01:03:15,830 --> 01:03:16,830\nVanilla essence.\n\n1080\n01:03:16,830 --> 01:03:19,680\nMy gosh, I can remember two out of three today\nit seems.\n\n1081\n01:03:19,680 --> 01:03:20,680\nLet's try that.\n\n1082\n01:03:20,680 --> 01:03:21,680\nMmmm.\n\n1083\n01:03:21,680 --> 01:03:28,090\nOh, that looks so thick.\n\n1084\n01:03:28,090 --> 01:03:50,550\nIt looks so thick like \n\n1085\n01:03:50,550 --> 01:03:51,720\na thick pudding.\n\n1086\n01:03:51,720 --> 01:03:54,430\nAnd I've never had this before so this is\nexciting.\n\n1087\n01:03:54,430 --> 01:03:55,430\nOh, wow.\n\n1088\n01:03:55,430 --> 01:03:58,380\nThat's like the best butterscotch pudding\nI've ever had in my whole life.\n\n1089\n01:03:58,380 --> 01:03:59,380\nThat is amazing.\n\n1090\n01:03:59,380 --> 01:04:01,240\nWow, you really taste the manjar blanco.\n\n1091\n01:04:01,240 --> 01:04:02,730\nIt has a rich kind of caramel milky kind of\nconsistency.\n\n1092\n01:04:02,730 --> 01:04:04,070\nAnd it is really thick and creamy but also\nextremely sweet.\n\n1093\n01:04:04,070 --> 01:04:05,070\nLike this is just woah.\n\n1094\n01:04:05,070 --> 01:04:06,070\nJolted by the sugar.\n\n1095\n01:04:06,070 --> 01:04:17,470\nIs it a hot or a cold dessert because I haven't\nhad any yet.\n\n1096\n01:04:17,470 --> 01:04:24,110\nIt is actually luke warm.\n\n1097\n01:04:24,110 --> 01:04:26,770\nLuke warm.\n\n1098\n01:04:26,770 --> 01:04:31,660\nIt is actually lukewarm.\n\n1099\n01:04:31,660 --> 01:04:41,790\nIt is not hot or cold.\n\n1100\n01:04:41,790 --> 01:04:45,170\nRoom temperature?\n\n1101\n01:04:45,170 --> 01:04:49,910\nYeah, it is served at room temperature.\n\n1102\n01:04:49,910 --> 01:04:55,210\nAnd if you see this lovely little swirl on\ntop that is some meringue and it looks a little\n\n1103\n01:04:55,210 --> 01:05:13,010\nbit purple because it is made with port wine.\n\n1104\n01:05:13,010 --> 01:05:31,380\nIt has a tiny hint of port wine and then cinnamon\non top.\n\n1105\n01:05:31,380 --> 01:05:33,960\nThis is a decadent dessert.\n\n1106\n01:05:33,960 --> 01:05:45,380\nYou definitely will want to try if you're\nvisiting Lima.\n\n1107\n01:05:45,380 --> 01:05:51,090\nYeah, one more bite then.\n\n1108\n01:05:51,090 --> 01:05:54,520\nOne more bite.\n\n1109\n01:05:54,520 --> 01:05:57,950\nJust to prove.\n\n1110\n01:05:57,950 --> 01:06:07,090\nTo prove that you really did enjoy it.\n\n1111\n01:06:07,090 --> 01:06:08,230\nWow.\n\n1112\n01:06:08,230 --> 01:06:19,650\nNumber two, we are having something called\nMerengado de chirimoya.\n\n1113\n01:06:19,650 --> 01:06:23,080\nOh la lah.\n\n1114\n01:06:23,080 --> 01:06:31,910\nAnd don't be fooled by this little fruit on\nthe side.\n\n1115\n01:06:31,910 --> 01:06:34,160\nThis is not chirimoya.\n\n1116\n01:06:34,160 --> 01:06:38,090\nChirimoya is actually a big green fruit.\n\n1117\n01:06:38,090 --> 01:06:45,260\nIt almost looks like a giant avocado and inside\nit has some white flesh.\n\n1118\n01:06:45,260 --> 01:06:56,670\nSo yeah, that is in here and it has been mixed\nwith manjar blanco which is similar to dulce\n\n1119\n01:06:56,670 --> 01:06:58,040\nde leche.\n\n1120\n01:06:58,040 --> 01:07:06,680\nUm, let's see if I can find some of it.\n\n1121\n01:07:06,680 --> 01:07:14,880\nOh, wow that looks really thick and decadent.\n\n1122\n01:07:14,880 --> 01:07:25,760\nSo yeah it is like fruit and manjar blanco\nserved chilled with meringue on top.\n\n1123\n01:07:25,760 --> 01:07:26,760\nMmmmm.\n\n1124\n01:07:26,760 --> 01:07:28,680\nYeah, it is a nice combination.\n\n1125\n01:07:28,680 --> 01:07:29,790\nThe fruit itself.\n\n1126\n01:07:29,790 --> 01:07:30,900\nIs it refreshing.\n\n1127\n01:07:30,900 --> 01:07:36,630\nIt is refreshing because it has been served\nchilled but the fruit itself Chirimoya it\n\n1128\n01:07:36,630 --> 01:07:40,290\ndoesn't have that strong of a flavor.\n\n1129\n01:07:40,290 --> 01:07:47,940\nSo what I mostly taste is the manjar blanco\nand there is a hint of a tiny fruit in the\n\n1130\n01:07:47,940 --> 01:07:48,940\nback.\n\n1131\n01:07:48,940 --> 01:07:52,520\nSo yeah, it is nice.\n\n1132\n01:07:52,520 --> 01:07:57,030\nI wish I could find a good chunk of fruit\nbut it is like white.\n\n1133\n01:07:57,030 --> 01:07:58,070\nWhite and fleshy.\n\n1134\n01:07:58,070 --> 01:08:00,500\nIt is kind of hard to see but it is in there.\n\n1135\n01:08:00,500 --> 01:08:05,200\nSo apparently Mark Twain once tried Chirimoya\nand he said it was the most delicious fruit\n\n1136\n01:08:05,200 --> 01:08:07,230\nknown to man.\n\n1137\n01:08:07,230 --> 01:08:11,960\nSo that is high praise for Chirimoya.\n\n1138\n01:08:11,960 --> 01:08:35,630\nAnd I think in English it is actually known\nas a custard apple but I mean I've never used\n\n1139\n01:08:35,630 --> 01:08:37,859\nthat expression before.\n\n1140\n01:08:37,859 --> 01:08:40,830\nIt just sounds wrong.\n\n1141\n01:08:40,830 --> 01:08:42,319\nIt does.\n\n1142\n01:08:42,319 --> 01:08:45,739\nWhat is a custard apple.\n\n1143\n01:08:45,739 --> 01:08:47,600\nSo I don't know but the dessert is good.\n\n1144\n01:08:47,600 --> 01:08:48,600\nI can recommend it.\n\n1145\n01:08:48,600 --> 01:08:50,469\nOh, and did we mention that it has meringue\non top?\n\n1146\n01:08:50,469 --> 01:08:52,349\nAnd the meringue it also looks a little bit\npurple because they've added some port wine.\n\n1147\n01:08:52,349 --> 01:08:53,349\nSo that is nice.\n\n1148\n01:08:53,349 --> 01:08:54,349\nLet's just break that apart.\n\n1149\n01:08:54,349 --> 01:08:55,349\nLook at that.\n\n1150\n01:08:55,349 --> 01:08:56,349\nOh la lah.\n\n1151\n01:08:56,349 --> 01:08:57,349\nI know it looks messy but it is good.\n\n1152\n01:08:57,349 --> 01:09:07,259\nAnd last but not least, we are having the\nnon Peruvian dessert which is really popular\n\n1153\n01:09:07,259 --> 01:09:10,599\nin Peru.\n\n1154\n01:09:10,599 --> 01:09:18,949\nYeah, the Tres Leches one.\n\n1155\n01:09:18,949 --> 01:09:32,309\nAnd that means three different kinds of milk.\n\n1156\n01:09:32,309 --> 01:09:45,069\nSo we've got the evaporated, we've got the\ncream and what is the other one?\n\n1157\n01:09:45,069 --> 01:09:46,069\nCondensed.\n\n1158\n01:09:46,069 --> 01:09:48,699\nI almost forgot.\n\n1159\n01:09:48,699 --> 01:09:50,069\nA lot of milks to remember.\n\n1160\n01:09:50,069 --> 01:09:51,239\nYeah, it is.\n\n1161\n01:09:51,239 --> 01:09:52,799\nLet's dig right in.\n\n1162\n01:09:52,799 --> 01:09:54,360\nTime to dig in.\n\n1163\n01:09:54,360 --> 01:09:58,360\nAnd I can tell at the bottom it is already\nreally soggy so I think those tres leches\n\n1164\n01:09:58,360 --> 01:09:59,989\nare seeping down right to the bottom.\n\n1165\n01:09:59,989 --> 01:10:00,989\nWow.\n\n1166\n01:10:00,989 --> 01:10:01,989\nYeah.\n\n1167\n01:10:01,989 --> 01:10:02,989\nYou really taste the different milks.\n\n1168\n01:10:02,989 --> 01:10:03,989\nLike that is the overwhelming thing.\n\n1169\n01:10:03,989 --> 01:10:06,070\nIt is kind of different from a normal cake\nwhich is dry.\n\n1170\n01:10:06,070 --> 01:10:07,070\nThis is kind of a wet cake and you yeah you\nreally taste the milk.\n\n1171\n01:10:07,070 --> 01:10:08,070\nIt is very sugary too.\n\n1172\n01:10:08,070 --> 01:10:09,070\nI have to say I definitely like it.\n\n1173\n01:10:09,070 --> 01:10:11,329\nAnd if you take a closer look you can actually\nsee it is a sponge cake.\n\n1174\n01:10:11,329 --> 01:10:14,840\nSo there is a pretty good job of soaking those\nthree milks.\n\n1175\n01:10:14,840 --> 01:10:16,780\nAnd on top we have some cream, some whipped\ncream, strawberries.\n\n1176\n01:10:16,780 --> 01:10:18,199\nAnd this right here is called aguaymanto.\n\n1177\n01:10:18,199 --> 01:10:19,199\nHaving trouble focusing.\n\n1178\n01:10:19,199 --> 01:10:20,199\nBut there it is.\n\n1179\n01:10:20,199 --> 01:10:21,249\nSo apparently there is no equivalent in English.\n\n1180\n01:10:21,249 --> 01:10:22,249\nI guess this is very Peruvian.\n\n1181\n01:10:22,249 --> 01:10:23,249\nI'll try it.\n\n1182\n01:10:23,249 --> 01:10:24,249\nIn it goes.\n\n1183\n01:10:24,249 --> 01:10:25,249\nSweet or sour that is the question?\n\n1184\n01:10:25,249 --> 01:10:26,249\nVery sour.\n\n1185\n01:10:26,249 --> 01:10:27,249\nVery sour.\n\n1186\n01:10:27,249 --> 01:10:28,249\nMaybe a little too sour for my liking.\n\n1187\n01:10:28,249 --> 01:10:29,249\nSo the question is are you on a sugar high\nor do you need a siesta?\n\n1188\n01:10:29,249 --> 01:10:30,249\nI'm on a sugar high.\n\n1189\n01:10:30,249 --> 01:10:31,249\nI should be like surfing on a pile of sugar.\n\n1190\n01:10:31,249 --> 01:10:32,249\nForget the water, forget the waves.\n\n1191\n01:10:32,249 --> 01:10:33,249\nWhipped cream waves.\n\n1192\n01:10:33,249 --> 01:10:34,249\nWhipped cream waves.\n\n1193\n01:10:34,249 --> 01:10:35,249\nThere you go.\n\n1194\n01:10:35,249 --> 01:10:36,249\nAnyways, let's talk about the price for those\nthree desserts.\n\n1195\n01:10:36,249 --> 01:10:37,249\nSo it was 48 Pesos which is just under $15\nUS.\n\n1196\n01:10:37,249 --> 01:10:38,249\nPesos?\n\n1197\n01:10:38,249 --> 01:10:39,249\nWhat country are we in?\n\n1198\n01:10:39,249 --> 01:10:40,249\nOh gosh, Sam.\n\n1199\n01:10:40,249 --> 01:10:41,249\n48 Soles.\n\n1200\n01:10:41,249 --> 01:10:42,249\nYou know what we've been in countries with\nPesos often so my gosh.\n\n1201\n01:10:42,249 --> 01:10:43,249\nI wake up and I don't know where I am.\n\n1202\n01:10:43,249 --> 01:10:44,249\nOkay, so 48 Soles. 48 Soles which is just\nunder $15 US dollars.\n\n1203\n01:10:44,249 --> 01:10:45,249\nNot bad value.\n\n1204\n01:10:45,249 --> 01:10:46,249\nI mean you can get these desserts where it\nis cheaper but this is a little bit more of\n\n1205\n01:10:46,249 --> 01:10:47,249\na fancier restaurant and the quality here\nis excellent.\n\n1206\n01:10:47,249 --> 01:10:48,249\nThe food is really good.\n\n1207\n01:10:48,249 --> 01:10:49,249\n#eatPERU\n\n1208\n01:10:49,249 --> 01:10:50,570\nSo it is time to continue sampling some traditional\ndishes from the Amazon region.\n\n1209\n01:10:50,570 --> 01:10:52,099\nWe found a random little restaurant just by\nchance and it is lunchtime so we've popped\n\n1210\n01:10:52,099 --> 01:10:56,199\nin and we've ordered a few different items\nand all of these dishes are going to be featuring\n\n1211\n01:10:56,199 --> 01:10:59,199\neither plantains or cecina which is a dried\ndehydrated pork meat.\n\n1212\n01:10:59,199 --> 01:11:01,690\nSo it should be tasty.\n\n1213\n01:11:01,690 --> 01:11:06,679\nAnd we're having the same juice that we had\nyesterday.\n\n1214\n01:11:06,679 --> 01:11:07,679\nThe cocona.\n\n1215\n01:11:07,679 --> 01:11:14,050\nAnd I like to refer to this as the lemonade\nof the jungle.\n\n1216\n01:11:14,050 --> 01:11:15,050\nIt is sweet and refreshing.\n\n1217\n01:11:15,050 --> 01:11:22,730\nSo the food is here and first up we're going\nto be showing you Tacacho con Cecina.\n\n1218\n01:11:22,730 --> 01:11:24,360\nSo take a look down at the plate.\n\n1219\n01:11:24,360 --> 01:11:25,880\nThis right here is Tacacho and it is basically\nplantain.\n\n1220\n01:11:25,880 --> 01:11:31,570\nThey fry it, then they mash it up together\nand they kind of turn it into this big ball.\n\n1221\n01:11:31,570 --> 01:11:35,409\nAnd that is being served with a side of cecina\nwhich is the pork meat.\n\n1222\n01:11:35,409 --> 01:11:36,409\nThe dehydrated pork meat.\n\n1223\n01:11:36,409 --> 01:11:41,420\nAnd judging by the color I would guess it\nhas been marinated or I don't know soaked\n\n1224\n01:11:41,420 --> 01:11:44,869\nin some kind of sauce.\n\n1225\n01:11:44,869 --> 01:11:48,150\nSo I'm going to try the two of them together.\n\n1226\n01:11:48,150 --> 01:11:49,230\nA bit of both.\n\n1227\n01:11:49,230 --> 01:12:04,309\nYeah, so for this meal they came separately\nbut you can also find Tacacho that already\n\n1228\n01:12:04,309 --> 01:12:06,670\nhas the pieces of pork inside of it.\n\n1229\n01:12:06,670 --> 01:12:07,670\nMmmmm.\n\n1230\n01:12:07,670 --> 01:12:08,670\nWow.\n\n1231\n01:12:08,670 --> 01:12:09,670\nThat is really really good.\n\n1232\n01:12:09,670 --> 01:12:21,400\nYou get the sweetness of the plantain but\nalso the saltiness of the dehydrated meat.\n\n1233\n01:12:21,400 --> 01:12:23,050\nThat is really really tasty.\n\n1234\n01:12:23,050 --> 01:12:25,452\nSo Sam, it is now your turn.\n\n1235\n01:12:25,452 --> 01:12:26,452\nTell us what you're having.\n\n1236\n01:12:26,452 --> 01:12:28,449\nYes, so I'm having the Cecina chaufa.\n\n1237\n01:12:28,449 --> 01:12:37,480\nSo basically take a look down here and you\ncan see that I have strips of the pork as\n\n1238\n01:12:37,480 --> 01:12:38,480\nwell but it is in a mixed rice form.\n\n1239\n01:12:38,480 --> 01:12:39,480\nLike a Chinese style rice.\n\n1240\n01:12:39,480 --> 01:12:40,480\nAnd mine has eggs, it has chives, it has over\nhere it has plantains on the side.\n\n1241\n01:12:40,480 --> 01:12:41,480\nSo I'm going to take a bite of that and also\ngrab some of the cecina and let's see how\n\n1242\n01:12:41,480 --> 01:12:42,480\nthat tastes.\n\n1243\n01:12:42,480 --> 01:12:43,480\nMmmmm.\n\n1244\n01:12:43,480 --> 01:12:44,480\nWow!\n\n1245\n01:12:44,480 --> 01:12:45,480\nThat almost reminds me a little bit of bacon.\n\n1246\n01:12:45,480 --> 01:12:46,480\nBacon eh?\n\n1247\n01:12:46,480 --> 01:12:47,480\nYeah.\n\n1248\n01:12:47,480 --> 01:12:48,480\nIt reminds me a little bit of bacon.\n\n1249\n01:12:48,480 --> 01:12:49,480\nThat is really good.\n\n1250\n01:12:49,480 --> 01:12:50,480\nAnd the rice is delicious too.\n\n1251\n01:12:50,480 --> 01:12:51,480\nYou know what is awesome is that portions\nat this restaurant are huge.\n\n1252\n01:12:51,480 --> 01:12:52,480\nYeah.\n\n1253\n01:12:52,480 --> 01:12:53,480\nAnd you know what is kind of cool.\n\n1254\n01:12:53,480 --> 01:12:54,480\nI feel like with this meal they are combining\nthe local cuisine from Iquitos, the jungle\n\n1255\n01:12:54,480 --> 01:12:55,480\nfood with Chifa which is the Chinese influence.\n\n1256\n01:12:55,480 --> 01:12:56,480\nThe fried rice.\n\n1257\n01:12:56,480 --> 01:12:57,480\nThere you go.\n\n1258\n01:12:57,480 --> 01:12:58,480\nYeah.\n\n1259\n01:12:58,480 --> 01:12:59,480\nAwesome fusion food.\n\n1260\n01:12:59,480 --> 01:13:00,480\nSo I'm not sure if this is the way you eat\nit but they brought us the Aji made with cocona.\n\n1261\n01:13:00,480 --> 01:13:01,480\nSo it has the fruit but it is like a spicy\nsauce.\n\n1262\n01:13:01,480 --> 01:13:04,309\nSo I'm going to put it on my plantain.\n\n1263\n01:13:04,309 --> 01:13:13,590\nI don't know if this is how the locals do\nit but since I like my spice that is how I\n\n1264\n01:13:13,590 --> 01:13:14,590\nam going to do it.\n\n1265\n01:13:14,590 --> 01:13:15,590\nLet's grab a bite.\n\n1266\n01:13:15,590 --> 01:13:16,590\nBig bite.\n\n1267\n01:13:16,590 --> 01:13:17,590\nA nice enhancement?\n\n1268\n01:13:17,590 --> 01:13:18,590\nNice and spicy.\n\n1269\n01:13:18,590 --> 01:13:19,590\nMmmm.\n\n1270\n01:13:19,590 --> 01:13:20,590\nIt has a bit of vinegar and lime juice.\n\n1271\n01:13:20,590 --> 01:13:21,590\nIt is really nice.\n\n1272\n01:13:21,590 --> 01:13:22,590\nAnd it also came with a salad.\n\n1273\n01:13:22,590 --> 01:13:23,590\nI've got some avocado, it looks nice and ripe.\n\n1274\n01:13:23,590 --> 01:13:24,590\nSo yeah, I am loving this meal.\n\n1275\n01:13:24,590 --> 01:13:25,590\nLike the food here in Iquitos is really cool\nbecause it is so fresh and they use a lot\n\n1276\n01:13:25,590 --> 01:13:26,590\nof vegetables and fruits.\n\n1277\n01:13:26,590 --> 01:13:27,590\nDelicious!\n\n1278\n01:13:27,590 --> 01:13:28,590\nVery good!\n\n1279\n01:13:28,590 --> 01:13:29,590\nVery good!\n\n1280\n01:13:29,590 --> 01:13:30,590\nYeah, and I felt like that is something that\nwas almost lacking in Lima.\n\n1281\n01:13:30,590 --> 01:13:31,590\nWe were starting to miss our fruits and veggies.\n\n1282\n01:13:31,590 --> 01:13:32,590\nSo it is good to be here.\n\n1283\n01:13:32,590 --> 01:13:33,590\nSo that was ridiculously amazing value for\nwhat we ate.\n\n1284\n01:13:33,590 --> 01:13:34,590\nI know that feast of feasts only cost thirty\none Soles and that includes everything.\n\n1285\n01:13:34,590 --> 01:13:35,590\nThat massive jar of juice plus our two mains.\n\n1286\n01:13:35,590 --> 01:13:36,590\nSo I mean you're talking less than ten US\ndollars.\n\n1287\n01:13:36,590 --> 01:13:37,590\nPretty darn good value if you ask me.\n\n1288\n01:13:37,590 --> 01:13:38,590\n#eatPERU\n\n1289\n01:13:38,590 --> 01:13:39,590\nFirst question of the day - how many Sam's\ncan you see in this shot?\n\n1290\n01:13:39,590 --> 01:13:40,590\nWe've got lots of reflections happening around\nhere.\n\n1291\n01:13:40,590 --> 01:13:41,590\nAnyways, for today's video we are filming\nSandwiches Triples which are triple sandwiches.\n\n1292\n01:13:41,590 --> 01:13:42,590\nI guess these are going to have three layers\nof bread and we're eating at one of our favorite\n\n1293\n01:13:42,590 --> 01:13:43,590\neateries in all of Lima.\n\n1294\n01:13:43,590 --> 01:13:44,590\nThis place is called Manolo and they specialize\nin Churros but they also have these humongous\n\n1295\n01:13:44,590 --> 01:13:45,590\nsandwiches so we're back here again.\n\n1296\n01:13:45,590 --> 01:13:46,590\nSo Sam, can you count how many times we've\nbeen here already?\n\n1297\n01:13:46,590 --> 01:13:47,590\nI have no idea.\n\n1298\n01:13:47,590 --> 01:13:48,590\nI mean the first time we came to Lima last\nyear I think this was the first restaurant\n\n1299\n01:13:48,590 --> 01:13:49,590\nwe ever went to together.\n\n1300\n01:13:49,590 --> 01:13:50,590\nYeah.\n\n1301\n01:13:50,590 --> 01:13:51,590\nSo that is kind of special and we've had everything\nfrom sandwiches to lasagna to these giant\n\n1302\n01:13:51,590 --> 01:13:52,590\npieces of lemon meringue pie and we've also\nhad churros here as well.\n\n1303\n01:13:52,590 --> 01:13:53,590\nSo we're going for the sandwiches right now.\n\n1304\n01:13:53,590 --> 01:13:54,590\nSo first impressions, our food has arrived,\nand I asked our waiter is this sandwich big\n\n1305\n01:13:54,590 --> 01:13:55,590\nenough to share between two people?\n\n1306\n01:13:55,590 --> 01:13:56,590\nAnd he was like oh no this is small it is\na personal size.\n\n1307\n01:13:56,590 --> 01:13:57,590\nHave a look at this.\n\n1308\n01:13:57,590 --> 01:13:58,590\nAre you kidding me?\n\n1309\n01:13:58,590 --> 01:13:59,590\nPersonal size.\n\n1310\n01:13:59,590 --> 01:14:00,590\nThat is massive.\n\n1311\n01:14:00,590 --> 01:14:01,590\nAnd that is not even the biggest one.\n\n1312\n01:14:01,590 --> 01:14:02,590\nThe biggest one is the other one with chicken.\n\n1313\n01:14:02,590 --> 01:14:03,590\nIs the one you're having.\n\n1314\n01:14:03,590 --> 01:14:04,590\nAnd the other thing I'm noticing is that this\nonly has two layers of bread.\n\n1315\n01:14:04,590 --> 01:14:05,590\nSo I'm a bit confused because I assumed if\nit is called Triple it would have three layers\n\n1316\n01:14:05,590 --> 01:14:06,590\nof bread but apparently not.\n\n1317\n01:14:06,590 --> 01:14:07,590\nSo, now we don't even know what a triple sandwich\nmeans.\n\n1318\n01:14:07,590 --> 01:14:08,590\nMaybe it is three ingredients.\n\n1319\n01:14:08,590 --> 01:14:09,590\nWho knows.\n\n1320\n01:14:09,590 --> 01:14:10,590\nBut this one is mine.\n\n1321\n01:14:10,590 --> 01:14:11,590\nIt as avocado, ham and tomato.\n\n1322\n01:14:11,590 --> 01:14:12,590\nSo let's dig in.\n\n1323\n01:14:12,590 --> 01:14:13,590\nI think it may be the case that the filling,\nlike there is so many toppings and fillings\n\n1324\n01:14:13,590 --> 01:14:14,590\nput into this sandwich that there is just\nno room for an extra layer of bread.\n\n1325\n01:14:14,590 --> 01:14:15,590\nExactly.\n\n1326\n01:14:15,590 --> 01:14:16,590\nThat is a big mouthful right there.\n\n1327\n01:14:16,590 --> 01:14:17,590\nI'm dropping it all over me.\n\n1328\n01:14:17,590 --> 01:14:18,590\nBut yeah, that is nice.\n\n1329\n01:14:18,590 --> 01:14:19,590\nI'm going to grab my napkin and dab dab because\nI can feel I have mayo all over my face.\n\n1330\n01:14:19,590 --> 01:14:20,590\nBut yeah, that is good.\n\n1331\n01:14:20,590 --> 01:14:21,590\nIt's a nice thick slice of fluffy white bread\nand I like that the slices of avocado and\n\n1332\n01:14:21,590 --> 01:14:22,590\ntomato are really thick.\n\n1333\n01:14:22,590 --> 01:14:23,590\nSo now it is your turn Sam.\n\n1334\n01:14:23,590 --> 01:14:24,590\nTell us what is in your sandwich?\n\n1335\n01:14:24,590 --> 01:14:25,590\nYes, mine is very similar to yours except\nfor that fact that it has generous amount\n\n1336\n01:14:25,590 --> 01:14:26,590\nof chicken stuffed inside.\n\n1337\n01:14:26,590 --> 01:14:27,590\nSo let's not delay.\n\n1338\n01:14:27,590 --> 01:14:28,590\nI'm just going to bite right in.\n\n1339\n01:14:28,590 --> 01:14:29,590\nSo that is shredded chicken, avocado and tomato.\n\n1340\n01:14:29,590 --> 01:14:30,590\nWow.\n\n1341\n01:14:30,590 --> 01:14:31,590\nThey really make some of the best sandwiches\nhere at Manolo.\n\n1342\n01:14:31,590 --> 01:14:32,590\nIt just never disappoints.\n\n1343\n01:14:32,590 --> 01:14:33,590\nThis is just amazing.\n\n1344\n01:14:33,590 --> 01:14:34,590\nThere is so much avocado and so much chicken\nand just the bread is so fluffy.\n\n1345\n01:14:34,590 --> 01:14:35,590\nIt is just amazing.\n\n1346\n01:14:35,590 --> 01:14:36,590\nAnd you know what else?\n\n1347\n01:14:36,590 --> 01:14:37,590\nThey gave us aji.\n\n1348\n01:14:37,590 --> 01:14:38,590\nThis spicy yellow sauce.\n\n1349\n01:14:38,590 --> 01:14:39,590\nSo I think you should add some to your sandwich.\n\n1350\n01:14:39,590 --> 01:14:40,590\nLet's do it here.\n\n1351\n01:14:40,590 --> 01:14:41,590\nLet's do it.\n\n1352\n01:14:41,590 --> 01:14:42,590\nLet's put some spice.\n\n1353\n01:14:42,590 --> 01:14:43,590\nOh wow that is a lot of spice.\n\n1354\n01:14:43,590 --> 01:14:44,590\nThat is a massive amount.\n\n1355\n01:14:44,590 --> 01:14:45,590\nGood luck with that.\n\n1356\n01:14:45,590 --> 01:14:46,590\nYour mouth is going to be on fire.\n\n1357\n01:14:46,590 --> 01:14:47,590\nWoah.\n\n1358\n01:14:47,590 --> 01:14:48,590\nThat was way too much.\n\n1359\n01:14:48,590 --> 01:14:49,590\nToo hot to handle.\n\n1360\n01:14:49,590 --> 01:14:50,590\nOh, I'm suffering here.\n\n1361\n01:14:50,590 --> 01:14:51,590\nSo I have barely finished my first piece and\nSam is already done his.\n\n1362\n01:14:51,590 --> 01:14:52,590\nOr just about.\n\n1363\n01:14:52,590 --> 01:14:53,590\nYeah, pretty much.\n\n1364\n01:14:53,590 --> 01:14:54,590\nAnd what makes this sandwich really unique\nis that it doesn't have crust.\n\n1365\n01:14:54,590 --> 01:14:55,590\nIt is similar to the sandwich de miga that\nwe were eating in Argentina as well.\n\n1366\n01:14:55,590 --> 01:14:56,590\nAnd that is really cool because you're just\neating the white part of the bread.\n\n1367\n01:14:56,590 --> 01:14:57,590\nAnd you can tell that they make the bread\nhomemade here.\n\n1368\n01:14:57,590 --> 01:14:58,590\nLike it is really good quality.\n\n1369\n01:14:58,590 --> 01:14:59,590\nExcept that I have to say these are way thicker\nthan what you find in Argentina.\n\n1370\n01:14:59,590 --> 01:15:00,590\nOh, the sandwiches there are super thin and\nlight.\n\n1371\n01:15:00,590 --> 01:15:01,590\nThese are proper sandwiches.\n\n1372\n01:15:01,590 --> 01:15:02,590\nThis is a proper meal.\n\n1373\n01:15:02,590 --> 01:15:03,590\nYeah.\n\n1374\n01:15:03,590 --> 01:15:04,590\nSo I had to pack up half my sandwich in order\nto make room for dessert.\n\n1375\n01:15:04,590 --> 01:15:05,590\nBut the good news is that now we can have\nchurros.\n\n1376\n01:15:05,590 --> 01:15:06,590\nSo have a look over here.\n\n1377\n01:15:06,590 --> 01:15:07,590\nThese are the regular churros.\n\n1378\n01:15:07,590 --> 01:15:08,590\nSo it is basically this long strip of deep-fried\ndough with a little bit of sugar on top.\n\n1379\n01:15:08,590 --> 01:15:09,590\nAnd we also have these special ones which\nare filled with manjar blanco which is quite\n\n1380\n01:15:09,590 --> 01:15:10,590\nsimilar to dulce de leche.\n\n1381\n01:15:10,590 --> 01:15:11,590\nAnd that is not all.\n\n1382\n01:15:11,590 --> 01:15:12,590\nWe also got hot chocolate so thick that Sam\njust calls it sauce.\n\n1383\n01:15:12,590 --> 01:15:13,590\nThis is chocolate sauce.\n\n1384\n01:15:13,590 --> 01:15:14,590\nIt is not even hot chocolate.\n\n1385\n01:15:14,590 --> 01:15:15,590\nI call it chocolate sludge.\n\n1386\n01:15:15,590 --> 01:15:16,590\nSludge.\n\n1387\n01:15:16,590 --> 01:15:17,590\nChocolate sludge.\n\n1388\n01:15:17,590 --> 01:15:18,590\nBut look at how thick it is.\n\n1389\n01:15:18,590 --> 01:15:19,590\nIt is so rich.\n\n1390\n01:15:19,590 --> 01:15:20,590\nOh let's dig in.\n\n1391\n01:15:20,590 --> 01:15:21,590\nAlright, show us what we came for.\n\n1392\n01:15:21,590 --> 01:15:22,590\nSo we're going to start off with just a regular\nchurros here because it is perfect for dunking\n\n1393\n01:15:22,590 --> 01:15:23,590\nin the chocolate sauce.\n\n1394\n01:15:23,590 --> 01:15:24,590\nAnd I don't just dunk it.\n\n1395\n01:15:24,590 --> 01:15:25,590\nI drown mine in there.\n\n1396\n01:15:25,590 --> 01:15:26,590\nLook at that.\n\n1397\n01:15:26,590 --> 01:15:27,590\nHe drowns it.\n\n1398\n01:15:27,590 --> 01:15:28,590\nHe drowns it in chocolate.\n\n1399\n01:15:28,590 --> 01:15:29,590\nI drown it in chocolate.\n\n1400\n01:15:29,590 --> 01:15:30,590\nLook at how much chocolate there is.\n\n1401\n01:15:30,590 --> 01:15:31,590\nLook at that.\n\n1402\n01:15:31,590 --> 01:15:32,590\nWoah, it is so hot too.\n\n1403\n01:15:32,590 --> 01:15:33,590\nThis is what we came for.\n\n1404\n01:15:33,590 --> 01:15:34,590\nOh yeah.\n\n1405\n01:15:34,590 --> 01:15:35,590\nAnd what really makes it is the chocolate.\n\n1406\n01:15:35,590 --> 01:15:36,590\nThe hot chocolate.\n\n1407\n01:15:36,590 --> 01:15:37,590\nIt is so thick and so rich and creamy.\n\n1408\n01:15:37,590 --> 01:15:38,590\nSo you are going for the premium one.\n\n1409\n01:15:38,590 --> 01:15:39,590\nOh yeah.\n\n1410\n01:15:39,590 --> 01:15:40,590\nLook at that.\n\n1411\n01:15:40,590 --> 01:15:41,590\nWith the manjar blanco.\n\n1412\n01:15:41,590 --> 01:15:42,590\nDipped in chocolate.\n\n1413\n01:15:42,590 --> 01:15:43,590\nSeriously.\n\n1414\n01:15:43,590 --> 01:15:44,590\nDoes it get anymore decadent than that?\n\n1415\n01:15:44,590 --> 01:15:45,590\nI don't think so.\n\n1416\n01:15:45,590 --> 01:15:46,590\nYou've got so much chocolate covering it that\nyou can't even see the manjar blanco.\n\n1417\n01:15:46,590 --> 01:15:47,590\nMmmmmm.\n\n1418\n01:15:47,590 --> 01:15:48,590\nThat combination is just spectacular.\n\n1419\n01:15:48,590 --> 01:15:49,590\nAnd this is fresh out of the fryer.\n\n1420\n01:15:49,590 --> 01:15:50,590\nSeriously, the filling is ooey and gooey and\nthen you've got the chocolate and the sugar\n\n1421\n01:15:50,590 --> 01:15:51,590\nsprinkled all over.\n\n1422\n01:15:51,590 --> 01:15:52,590\nI just love this.\n\n1423\n01:15:52,590 --> 01:15:53,590\nI really do.\n\n1424\n01:15:53,590 --> 01:15:54,590\nOh oh oh.\n\n1425\n01:15:54,590 --> 01:15:55,590\nMmmmm.\n\n1426\n01:15:55,590 --> 01:15:56,590\nI wish I could get this for breakfast every\nsingle day of my life.\n\n1427\n01:15:56,590 --> 01:15:57,590\nBut I probably wouldn't be very good for my\nhealth.\n\n1428\n01:15:57,590 --> 01:15:58,590\nYou know Sam you haven't noticed but I'm eating\nthis very quickly so you better get yours\n\n1429\n01:15:58,590 --> 01:15:59,590\nfast.\n\n1430\n01:15:59,590 --> 01:16:00,590\nSo this is the fun part for you Sam isn't\nit?\n\n1431\n01:16:00,590 --> 01:16:01,590\nYes.\n\n1432\n01:16:01,590 --> 01:16:02,590\nThe churros are long gone but they are still\na little bit of that amazing chocolate sludge\n\n1433\n01:16:02,590 --> 01:16:03,590\nleft.\n\n1434\n01:16:03,590 --> 01:16:04,590\nThere is no way I'm going to leave this place\nwith any of that left.\n\n1435\n01:16:04,590 --> 01:16:05,590\nLet's not waste chocolate now.\n\n1436\n01:16:05,590 --> 01:16:06,590\nIt is like the best hot chocolate you've ever\nhad.\n\n1437\n01:16:06,590 --> 01:16:07,590\nAnd then some.\n\n1438\n01:16:07,590 --> 01:16:08,590\nAlright, time to do the math.\n\n1439\n01:16:08,590 --> 01:16:09,590\nWhat is the price point for this meal?\n\n1440\n01:16:09,590 --> 01:16:10,590\nSo it came to 80 Soles and so that is basically\njust over 20 US dollars.\n\n1441\n01:16:10,590 --> 01:16:11,590\nBut it is amazing value when you consider\nit.\n\n1442\n01:16:11,590 --> 01:16:12,590\nGracias.\n\n1443\n01:16:12,590 --> 01:16:13,590\nIt is amazing value when you consider that\nwe had two massive sandwiches, a drink, two\n\n1444\n01:16:13,590 --> 01:16:14,590\ndifferent kinds of churros and a hot chocolate.\n\n1445\n01:16:14,590 --> 01:16:15,590\nSo we are leaving here very full.\n\n1446\n01:16:15,590 --> 01:16:16,590\nWant to show us your belly?\n\n1447\n01:16:16,590 --> 01:16:17,590\nHahaha.\n\n1448\n01:16:17,590 --> 01:16:17,591\nCiao.\n\n", "original_filename": "20170410 - Peru Food Tour∩╝Ü MUST-TRY Peruvian Street Food & Traditional Dishes in Lima, Cusco, & the Amazon!.en.srt", "missing_transcript": false} {"id": "1bdb7568e5e656b8", "content_hash": "013154f3534613a282edf34354896c7306b40b2f", "video_id": "7AwNf2X33_k", "url": "https://www.youtube.com/watch?v=7AwNf2X33_k", "position": 18, "published_at": "2017-04-10T15:30:01Z", "video_date": "2017-04-10", "title": "ULTIMATE SEOUL FOOD TOUR 🇰🇷: Must-Try Korean Foods & Restaurants (Street Eats, Barbecue & More!)", "youtube_title": "ULTIMATE SEOUL FOOD TOUR 🇰🇷: Must-Try Korean Foods & Restaurants (Street Eats, Barbecue & More!)", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 56228, "tags": "Korean Cuisine,Korean Food,seoul food guide,Food Guide to South Korea,Korea Food Guide,Korean Food Guide,Korea Food,korea cuisine,seoul eats,seoul food,South Korean Food,seoul restaurant,South Korea Food,korean food challenge,korean food documentary,Korean Food Review,trying Korean Food,Korean Food Taste Test,korean food eating,Korean Food Compilation,eating korean food,seoul food tour,People Try Korean Food,korean meal,seoul meal,food,travel,eat", "tags_list": ["Korean Cuisine", "Korean Food", "seoul food guide", "Food Guide to South Korea", "Korea Food Guide", "Korean Food Guide", "Korea Food", "korea cuisine", "seoul eats", "seoul food", "South Korean Food", "seoul restaurant", "South Korea Food", "korean food challenge", "korean food documentary", "Korean Food Review", "trying Korean Food", "Korean Food Taste Test", "korean food eating", "Korean Food Compilation", "eating korean food", "seoul food tour", "People Try Korean Food", "korean meal", "seoul meal", "food", "travel", "eat"], "text": "So we have three reasons to be really excited today. Number one, great weather after a really cold week. Number two, we have just moved into a new apartment near Seoul station (서울역) and we know a lot of really good restaurants here. And number three, today we are having Gamjatang (감자탕) for lunch. Yeah, that is really exciting. And it is at least ten degrees warmer so let's walk on over to our restaurant and fill our faces with Korean food. So we are both super excited about this dish because it is one of our favorites soups. It is so so good. Yeah. This Korean soup slash stew is one of the most hearty ones you can have in all of Korea. We're so excited to be here. So if we take a look down here I'm going to explain a bit of what is in this dish. So it is basically the gamjatang (감자탕) is a pork spine stew. It also has potatoes, it has parrilia leaves, it has ground sesame and it has a bunch of other vegetable ingredients as well. And it also has glass noodles that are already in there but we ordered. That is not enough for Sam. NO. We ordered a special supplement of ramen (라면) which we're going to pour in a little bit later. Ah, we want to wait for it to cook a bit longer before we add that. But yeah, it is such a nice Korean stew. And if you can believe this if you look down here one more time this is actually the small version of this. The small size. Yeah, you can get also get a medium and large and that would make the most sense if you were with a group of maybe say three to four people. Friends or family. A group of people. Friends, family. So we're going with the smaller portion which actually isn't very small. Okay so they have come and turned down the fire so I think it is ready. We let it cook for about ten minutes. It is still bubbling up a storm though. That is some serious bubbles. Check that out. Some serious action. So I'm going to dish it up. Look at all of that steam. My gosh. The pork spine and let's add the ramen (라면) noodles which Sam was really craving. Yeah, that was a must addition for me. Oh my. I mean when it is only two thousand Won (원) extra to add it. Why not, right? There you go. Some broth. We've already got a parrila leaf in there. You've got yourself a nice big portion. Oh that is for me? That is for you. Oh my. Lucky me. And you're going to serve up yours as well? Yes. I'm going to claim this potato for myself. Yeah. So what is cool about this dish is that it dates back to the Three Kingdom Period of Korea which is a very long time ago and it is from Jeolla Province (전라도). JeollaNamdo province (전라남도) if I'm correct. So that is really cool and I think we're ready to eat it soon. Yeah, enough information. Let's dig in. Alright, so now comes the dissection process. So I'm going to use my chopsticks to pick off the meat off of the pork-spine. Yep. And the meat has been cooking for a really long time so it is like super soft and tender. And just so you know we have a special bowl here that we put the bones eventually. But we're not quite at that stage yet. Yeah, we're still at the stage of eating the meat. Yeah, so this dish like you really have to work for it to enjoy it. It is quite a bit of work to get at the meat but it is so tender and it just falls apart. So I really enjoy it. I'm really excited for this. You've gotta have some. You've got to admire a dish where you have to do a little bit of the work yourself. Let's see. Let's try that. Mmmm. How is it? Oh my gosh. The meat like melts in your mouth. It is so so tender. So tender. And is the broth of the soup spicy? Yeah, it is one of the spicier broths. It kind of looks like a bit like it has a gochujang (고추장) base. Like a red pepper paste. Yeah. Yeah. And we have a bit of this. If I remember correctly this should be kind of like a mustard. Kind of a mustard. Like a green mustard. Let's see. Dip a bit with the meat. Put it in there. Mmmm. Gives it a bit of a kick? Oh my gosh. You're going to love this. This is so good. I'm loving it. Yeah. So before I try my gamjatang (감자탕) the first thing I want to point out is that we made a really big mistake the first time we ever had this. So in order for me to talk about it you've got to look down here. Okay. So the worst thing you can do when you're having gamjatang (甘藷湯) is to just let it sit because while it is cooking it can get really sticky at the bottom so it is really important to keep moving it around to keep things floating. You can see over here I've got a big potato. Yeah, and so it is important to keep the ingredients moving around. And we've also turned down the heat to just let it simmer. Yes. Very key point. So putting the ladle down. I'm going to try my first bite. Alright. I'm going to go in for the noodles since you had the meat already. Hahaha. I'm going to try and have. I'm going to see if I grab a little bit of meat over here. That is mostly bone. Yeah. Okay, there is a little bit of meat. I'm getting I think a parrila leaf and I'm getting some noodles. A little bit of everything. Let's try that. Well? Oh yeah, that is really good. Your first bite of gamjatang (감자탕) in how many years? The last time I had this was in Yongin (용인) where you used to live. My neighborhood. That was like three or four years ago. No, it was four years ago. That is ridiculous how long it has been. So nice to be having this again and I love like you said I love how tender the meat is. I love how spicy it is and the noodles as a supplement were a really nice addition. Yeah and we could actually add different suppliments like if you wanted. Yeah. Dumplings. There is mandu (만두). Rice cakes. There was tteok (떡) which is the rice cakes. Yeah, there was a whole bunch of different ones you can choose from. We decided just to go for one to try to keep it more classic but you can go nuts if you want. So I'm having my second serving over here. Oh la lah. And if you take a look at my little dish you can see that I've got a bit potato this time around. Yeah. And what is fascinating about this dish is gamjatang (甘藷湯) if you take it literally 'gamcha' means potato but actually that is not the main ingredient of this soup. Potato is more of an optional thing. What is the main ingredient is the Korean pork spine. Yeah. So that is really important point to point out because first time like four years ago we made a video about this dish and we were saying oh yeah it is potato soup. It is a potato stew. A Korean potato stew. And actually that is incorrect. It is Korean pork spine stew and it often it does have potatoes but it can also not have potatoes as well. So now that we've made a big deal about the potatoes let's try that with some of the broth. It is still really hot. So I'm blowing on it. Mmmmm. Yeah, the potatoes are really nice addition. And another interesting thing about this dish is that everyone has their own method to getting off the meat. Some people pick at it a little bit and then have a little bite here and there. Others like to work through the bone and get it all out at once. I have to say there is not a ton of meat on the bone. There is a little bit so to get to scrape that meat off it does require quite a bit of work with your spoon and chopsticks. Well we sure took care of that. Nothing but an empty bowl. Empty bowl and lots of bones. So yeah that was a super filling meal. We're leaving stuffed and you know what. Our noses are running a bit because we are used to Korean spices but this is especially spicy. Actually your lips look swollen right now. My lips are on fire at the moment. So anyways on to price point. So if you take a look here you can see that the gamjatang (감자탕) it came to twenty thousand Won (원) and then we have a supplement of rice for one thousand and a supplement of mandu (만두) for two thousand more. So in total twenty three thousand Won (원). W23,000 KRW which is roughly a little bit less than twenty US dollars. So you're looking at like less than ten dollars a person. And when you come and have a Korean soup or stew that is this good it is definitely worth it. So it is one of the must try Korean foods we recommend when visiting Seoul (서울). And what is even better this place is open 24 hours. Yeah, exactly. So if you've enjoyed the video please give it a thumbs up and stay tuned because we have more Korea food videos and travel videos coming out every Monday. So for today's lunch we are having Kimchi Bokkeumbap (김치 볶음밥) which is a fried rice made with spicy fermented cabbage. We have ordered two varieties and that is being made at the moment. So you can probably here all the noise in the kitchen. So I have to say this is my absolute favorite Korean fried rice (볶음밥). I mean kimchi (김치) tastes fantastic on its own but there is just something special about when it is fried and mixed in with rice and oil and all these other ingredients. And the cool thing about Kimchi Bokkeumbap (김치 볶음밥) is that it doesn't just come in one variety. We're getting two different kinds. We're getting a special kind for you which is called Chamchi Kimchi Bokkeumbap (참치 김치 볶음밥) which is kimchi fried rice made with tuna. Yeah. And I'm getting Cheolpan Cheese Kimchi Bokkeumbap (철판 치즈 김치 볶음밥). Oh, wow. Here it is. Gamsahamnida (감사 합니다). It is just right here. It comes basically it is Kimchi Bokkeumbap (김치 볶음밥). It comes in like a stone pot and then on top of it you have melted cheese. Lots of cheese. Wonderful. Officially this is called Cheolpan Cheese Kimchi Bokkeumbap (철판 치즈 김치 볶음밥) and that means. You decipher that for us. So the cheolpan (철판) is kind of like, I believe it is the stone pot. The cheese is obviously the cheese and the kimchi bokkeumbap (김치 볶음밥) is obviously the star of the meal. Here the kimchi fried rice (김치 볶음밥). So we're all set. Let's dig in. So my meal has also arrived and I'm having the Chamchi Kimchi Bokkeumbap (참치 김치 볶음밥). So if you take a look down here you've got your spicy rice with the fermented cabbage. We also have the chamchi (참치) which is the tuna and it comes with little bits of seaweed (김) and a fried egg (계란) on top. So it is kind of runny so you basically just break it and mix it all in together. Break that egg open. That is really good. Wow. Sometimes I eat this for breakfast but today it is my lunch. I know, when we first came back to Korea we had this at like two thirty in the morning. Yeah. It was hilarious. And that is the fascinating thing about eateries in Korea. They are open 24 hours. Yeah, especially these gimbap (김밥) places. They're open 24 hours and you can come in any time of day and get anything you want. Gotta love that about Korea. So going in for a first bite here. Mmmmm. That is nice. It is just like such a hearty filling meal. You know, it is mostly rice in this dish but it is nice and spicy. So simple flavors but it is good. It all works together. Mmmm. And yours is looking ooey and gooey with all of that cheese on top. Look at all of that cheese. Let at that stretch like that. Oh my gosh. I'm going to have to like parse it off here. And Sam is a huge fan of pizza so putting cheese on rice is just perfect. Hahaha. Mmmmm. What do you think? That is amazing. The best part about it aside from the Kimchi Bokkeumbap (김치 볶음밥) is obviously the melted cheese on top. But also what is really cool about this cheolpan (철판) here is that because it is made in a stone pot it is really crispy on the bottom. So you get that nice crispy burnt rice and that just makes it like so much more delicious than regular rice. Oh yeah. So we also got some free side dishes and that is another thing we love about Korea. It doesn't matter what you ordering they're always going to give you a little something to taste until your meal gets here. So we got some kimchi (김치) here which is your fermented cabbage. Again this just makes an appearance in so many different forms. I know, even though we're having it as the main dish as gimchi (김치) you can never get enough of that. We'll definitely finish that side dish amount of kimchi (김치). But you know what the flavors are so much more intense when you're eating like the fresh kimchi (김치). It is more like pickled and almost vinegar-y. Yep. Um, and let's try this other thing. And I think that is the. I think that is radish. I think that is yellow radish. I think it is called Danmuji (단무지). And that is something I can't remember exactly. I've been gone from Korea a bit too long. Mmmm. But you find that a lot with, especially with Chinese Korean restaurants. I mean it is a staple in kimbap (김밥) restaurant too but it is always with Chinese Korean food. But you know what this one was a little bit sweeter so I'm not a huge fan. I prefer the spice to be honest. Yeah. Does it reset your a palate a bit though? I guess it does. If you need a break from that burning sensation. Hahaha. And we've got more side dishes. So over here some kind of green vegetable. I don't think it is spinach even though it looks like it. And it also has some sesame seeds, a little bit of onion. A little bit of carrot. Let's get it all in. Yeah. That is good. Well, we are just about done. So let's do price point. We polished that off with authority guys. I needed help. You had to help me. Yeah, I probably had half of yours. Kimchi Bokkeumbap (김치 볶음밥) is just too. Just way too delicious to leave on the table. So, in terms of price point that was eleven thousand five hundred Won (원). ₩11,500. And yours was 5,500 and mine was 6,000 and now if you get just a regular Kimchi Bokkeumbap (김치 볶음밥) that is 5000. So two of those would be a little bit less. Anyways, the stuff that we got came to roughly about ten US dollars. So really good value. Five dollars per person and we are leaving stuffed. Especially me. New videos from South Korea every week! Click here! Well hello hello. So we have another food video coming to you from Seoul, South Korea. And today we are having Budae Jjigae (부대찌개) so check this out. This is basically an Army Stew. Korean Army Stew and half of the ingredients are American. Because after the Korean War food supplies were kind of low so Koreans started making their way to the American Military Bases and there they found hot dogs, spam, ham so it has some rather unusual ingredients for Korean food. Yeah, this is kind of known as the leftover soup or stew. It has got a lot of strange ingredients all thrown in together but it is a delicious super and stew. We've had it before and we're excited to try it again. So the traditionally Korean ingredients are things such as gochujang (고추장) the red pepper paste sauce and also they have kimchi (김치) and we ordered two supplements. And on the menu they were called Sari (사리) and so we ordered Ramen (라면) which are the noodles if you take a look down here. You can see the noodles cooking. We've got two sets of noodles. And the other thing that we ordered as a supplement and add in was Mandu (만두). The dumplings. Of course those are the Korean dumplings and I just broke one off. Destorying out meal. Whoopsies. Alright, so I guess now we just let it cook. Now we wait for it to boil. It is the hurry up and wait time. Yeah. And because this is a Korean meal we couldn't forget the side dishes. Yeah. Always present. So while we're waiting for this to cook let's give you a tour of the banchan (반찬). So let's start here. We have the kongnamul (콩나물) bean sprouts, we have the kimchi (김치) the fermented cabbage, we have kind of the fish cakes and then we have the greens. So it is a nice mix and then we were each given a thing of rice. A bowl of rice. Rice. You always have rice at the table. Yeah. It doesn't matter what you're having. You never have a Korean soup or stew without rice by your side. It is mandatory. It is mandatory. So our host at the restaurant just off or either turned down our heat in the pot so I think it is ready to eat. And as you can see the noodles definitely look cooked now. Yeah. We also discovered it had some different kind of noodles as well. They have they are called the Korean glass noodles. So we have some other mystery ingredients. We also found that there was some tofu put in as well. Yeah, you can see the big chunks of tofu there. And I mean really how long do you have to cook spam and hot dogs. I feel like this all good to go. So you're getting the toppings first. And then you're going to get some soup. A little bit of everything. Yes, some tofu. Love me some tofu. Trying to keep the camera away so it doesn't fog up. But I'll zoom in to your bowl. So there we go. I think I have a little bit of everything. What else? Maybe some kimchi (김치)? Yeah, add some kimchi (김치). Do you have enough soup? Yes. Tada. Okay, so going in for my first bite. Let's have a look down here. Honestly, I think the last time I ate hot dogs willingly okay was probably either the last time I had Budae Jjigae (부대찌개) or when I was in middle school when I would slice hot dogs and mix them in with potatoes. Yeah, we're not big fans of it on its own but it somehow works in this stew. In this Korean soup. Spraying everywhere. Spicy. Alright let's see what else we can find here. Maybe some noodles, kimchi and they are like slipping off of my chopsticks. Hahaha. Got some skill here. It is still steaming. I don't know if you can see that. Oh yeah. We can see it. Especially if we look down at the pot. Yeah, it is interesting. How is it? It is good. It is kind of interesting having like Korean ingredients and American ingredients and it is like fast food from both cultures because you've got like ramen noodles which are super popular here you can get them to go and hot dogs. So yeah, it is an interesting meal for sure. But you have to try it when you come to Korea. It is one of those must have dishes. Just for the experience. Alright, time for me to go in for my first bite. First bite. A bit of tofu and a bit of noodles. Mmmmm. How is it? It is quite tasty. Yeah. Yeah. Perfect on a cold day like today. So we have overcooked ours a little bit. The water has evaporated. We've turned it off. I think it has been mostly absorbed by the noodles but that is okay. And it is starting to stick. We're going to have some nice thick noodles to eat. Yeah, this looks more like a stew than a soup now. Yep. Check it out. Most definitely. All bundled up ready to face the outdoors. Yeah, it is another cold day here in November in Korea. So in terms of price point that was very reasonable. The Budae Jjigae (부대찌개) came to six thousand Won (원) per person. So twelve thousand in total. And with the mandu (만두) and ramyeon (라면) supplement that brought it up to fifteen thousand Won (원) so W15,000 KRW which is roughly just over like twelve US dollars. So pretty cheap to eat all of that food. In terms of the quality and the taste it is definitely something that we both think is good but compared to other traditional Korean soups and stews like jjigaes. Yeah like Sundubu jjigae (순두부찌개) and Kimchi jjigae (김치찌개) for example are not quite up to that standard. So we would have this every once in a while. So good morning from Seoul, South Korea. It is a beautiful day out and we are starving. We haven't had breakfast today and it is almost lunchtime. So we're going out for Mandu (만두). Yeah, this is one of our favorite Korean snacks and we can't wait to show you what it is all about. Let's go eat. Alright, so the dumplings have arrived. Yeah, so super exciting moment for me right now. Hahaha. We really like this restaurant. It is just behind Hapjeong station (합정역) and they do specialize in Mandu (만두) so let's take a look down here. Oh but first. Oh, cool. We also got Manduguk (만두국). Gamsahamnida. But back to the main dish. Yeah, back to the main dish. You ordered a platter of Mandu (만두). Yep. Do you want to tell us a bit about it? So take a look down here. This is called Modum Mandu (모듬만두) and what that means is kind of assorted Mandu (만두). So we got a whole bunch of different kinds. There is kind of like there is your regular Kimchi Mandu (김치만두) there is your meat mandu (만두). I think there is a curry mandu (카레만두) and there is another kind so we're going to sample all of them. We're going to be trying all of those. Five different types. Yeah and you can see their different shapes too which is really cool. Oh la lah. And then the other dish that we got which is right in front of you if we look down there is Manduguk (만두국). So that is basically your Mandu soup. So I'm starting with the rather unusual one. This is stuffed with curry. Mmmm. It stuck to my palette. There we go. Yeah, so it is not your average Indian curry. It is like your Korean curry so it is kind of mild, yellow in color and yeah it is interesting. I've never had a curry dumpling before. Mmmm. Okay so we have two orange dumplings. This one here and this one so it has to be kimchi (김치) just based on the color alone. I'm not sure if there is a difference. Maybe one of them also has meat. I think the round one might have meat. The one that you picked up. So I'm just going to dig right in. Mmmmm. Oh my. Spicy! Spicy! This is like kimchi (김치) and spice. Wow. Oh. Weren't expecting that huh? Whew. Oh, your turn. Haha. So I've been having my Mandu (만두) plain but technically you're supposed to make a little sauce for it. Yeah. So this is a kind of a soy vinegar mixture here. Yeah. So we're going to pour a bit of this in here and then we have kind of some chili powder. Just a little bit. That stuff is potent man. So I'm going to mix that around with the chopsticks. Yep. And voila. We have our mix. So which one are you going to try? Alright, I think I'll try this one over here which I'm not entirely sure. I think this might be a gogi one which is meat. But I'll find out in a moment. So put it in the dip. One bite. Mmmm. That is a sweet meat one. Oh, maybe it is bulgogi (불고기)? I think it is bulgogi (불고기). It does taste like bulgogi (불고기). There you go. Oh man that is so good. This place does awesome mandu (만두). Alright, let's go in for round two. Alright so round two will be the other mystery one. That looks like the classic like pork, noodles. Yeah, we'll see what that one is. Again, you are right. Haa. How do you know all this stuff? I know them all. How do you know this stuff? I come here very often. This is a very budget friendly meal so when I was first teaching in Korea and I had no money I would go and get mandu (만두) for like two dollars and fifty cents. Haha. So I mean we can't really go wrong with this. No you can't. Okay, and let's go for the third one that we haven't tried which is the other kimchi (김치) one. And hopefully that one won't be as spicy but we'll see how you fare. Mmmmm. You know what? That one it is spicy but it also a bit sweet. So I definitely think it is different from the one you had but you do taste the kimchi (김치) but you also taste quite a bit of meat as well. Oh. Really good. So for myself I ordered the manduguk (만두국) so let's have a look at the bowl here. This is a very light broth. It has some like some whisked eggs in there, um some seaweed, some pepper and lots of dumplings so you can just fish them out and put them on this little side bowl. So yeah this is kind of like the type of meal you'd want to eat if you have a cold or you're feeling kind of sick. It is nice fall food. Yeah, it is like I see it as the Korean version of like a chicken noodle soup. Even though there is no chicken but you know what I mean it is just like a light broth. So there we have the classic mandu (만두) in there. This looks like the pork, noodle, veggie variety. And it is still steaming so I don't want to burn myself. Yeah, that is something we have a bad habit of doing when we eat. We often burn ourselves. We don't blow on our food to let it cool down. That is nice. How is that? I like this one because it is not spicy. It is just like very mild simple food and we'll grab some egg and some seaweed. And you know it is starting to get really cold out so it is also just a nice meal to be enjoying indoors. Mmmm. That is really nice. Love this dish. It is a classic. Alright Sam, so do you want to give us a lesson on the history of mandu (만두)? So they think it possibly came from Mongolia or from the Middle East via Central Asia along the silk road. And so it shares a lot of similarities with Central Asian Manti (Manty) yeah. Mahnti. Manti. And also Tibetan Momos. Yeah. And it also reminds us a little bit of the kind of dumplings you get in different parts of the world like Pierogi in Poland and also empanadas in South America so it is a food we're very familiar with and it is something we love. Also when you come to Korea you can get them in different forms. The ones we're having here are steamed but you can also get them pan-fried and they're called gunmandu (군만두) and they're typically in Korean Chinese restaurants. And you can also get giant sized ones and they're called Wang Mandu (왕만두) and they're also really good so there is a lot of different ones you can try. Highly recommend it. It is one of our favorite Korean snacks. In terms of price point the Mandu platter. The modum Mandu (모듬만두) came to three thousand five hundred Won and the Manduguk (만두국) the soup was five thousand Won so in total that was W8500 KRW. So really good value. That is about around seven US dollars and this place is so popular they have two locations right beside each other and once again it is behind Hapjeong station (합정역) so definitely check it out if you're in Seoul. And someone has a mouthful of candy. Yeah. How are you able to speak? I have two mints in my mouth right now. So you get free candy at the end. Multitasking over here. Well good afternoon. I have just woken up from my afternoon nap and I decided hey street food would be pretty nice. So we decided to check out a local market. Korean street food is a good idea anytime of day as far as I'm concerned. Yeah, so we're at the Mangwon Market (망원시장). This is a really cool market here in Seoul (서울). It is not one of those popular touristy markets. It is very much a local market. It is nearby Hapjeong (합정) and also Hongdae (홍대) area. So we're just going to check it out. We're going to show you guys what you can find here as well as sample a whole bunch of different Korean street food (한국 길거리 음식) here in Seoul. Let's do it. Exciting times. Let's start eating. So we're starting off with the cheon won (천원) menu. The one thousand won (원) menu. This should be awesome. Anyeonghaseyo. Danhobak (단호박) hana. Gamsahamnida. Got it right here. Let's eat it. This one is for you. It was cheaper. It was only 500 hundred Won (원). Are you serious? It was five hundred won (원). W500 KRW for that. Yeah. Look at that. So it looks like a donut but it is actually a croquet. I saw that when I ordered. Okay. A pumpkin croquet. So we were way off. But hey, I love getting a deal this is literally half price than what I thought. Let's dig in. So let's try this. I've ever this before. This is fascinating for me because I've tried most Korean street food (한국 길거리 음식). But I never tried this. I'm curious to see if it is going to be savory or sweet. Mmmm. It is actually kind of both. It is a little bit sweet but it is also savory. I've got to have another bite. I guess the dough is probably more savory since it has been deep-fried. Yeah. And the pumpkin would be sweet? Mmmm. Give us a good luck. Look at this. You can see you can really see the pumpkin here. Oh. You can really see the pumpkin here. Look at that. That almost looks like curry. Yeah, it is. I'm actually going to correct myself. It is a bit more savory than it is sweet. More savory than sweet. Alright, well you are clearly enjoying it. It is like falling out of your mouth. I'm wolfing it down over here. (Speaking Korean) Mandu (만두). yachae (야채). Okay, so do you want to tell us what you ordered? Yeah, absolutely. We're having Tteokbokki (떡볶이) which is basically my all-time favorite Korean street food snack. So let's take a look down here. I'll give you a tour. And the tteokbokki (떡볶이) part here is basically the Korean rice cakes in a gochujang sauce (고추장). A spicy red pepper sauce and then you also have fishcakes and then over here I ordered something called twigim (튀김) which is basically the fried battered objects that come along with it. Objects? Mostly vegetables. So I have like mandu (만두). Okay dumpling. This one if called yachae (야채) which is different vegetables and then over here we also have. I think there is sweet potato somewhere in there. Yes, sweet potato which is kokuma (고구마). Can't wait to try all of that. Alright, I'm going to start off with the tteokbokki (떡볶이). Dig in. Here we go. One big piece of rice cake. That is a giant sized rice cake. It is like extra long. Oh, massiseoyo (맛있어요). Massiseoyo. Ne. Very delicious. Korean tteokbokki (떡볶이). Yeah, very good. Massiseoyo (맛있어요). Oh, that is awesome. Such good tteokbokki (떡볶이). And now we're going to try the twikim. So I'm taking the sweet potato piece here. I'm going to take it for a swim here in the gochujang sauce (고추장). Yep. And let's try that. A little messy over there. Don't burn yourself. A little bit too big of a bite. It is like fresh out of the deep fryer. That is my favorite twigim (튀김). Yeah. If you're going to try one kind of twigim (튀김), in Korea with your tteokbokki (떡볶이) then make sure you get the kokuma (고구마) you get the sweet potato. It is just so good. So sweet, so delicious. And it tastes so good when it is crispy. So before I gobble all of the twigim (튀김) and tteokbokki (떡볶이) why don't I share a little bit with you. Share. So I'm going to add some sauce to mine. So this is pretty cool. It is kind of like a spicy soy chili sauce with sesame seeds. Oh yeah. So you can use a spoon if you want to get lots of it. Or you can use this little brush and just paint the twigim (튀김). That is awesome so you're. It gives it a lot more flavor. It makes it spicier. You're going to try the twigim (튀김) then. Which one do you have? Mandu (만두). Mandu (만두)? How is that? It is nice and spicy. It is good. I like a lot better with the sauce. It gives it more flavor. So even though you can find lots of street food here that is not the only thing they sell at this market. You can also get lots of fresh produce, fruits, vegetables. They have butchers. You can buy clothes, you can buy school supplies. So a little bit of everything. There is definitely lots of variety here. Ah, tteok (떡) hana. So which package are you getting Audrey? I guess this one. The little ones. Gamsahamnida. Gamsahamnida. I forgot to count my money. It is two thousand Won (원). So what did you get Audrey? So I got myself some little rice cakes. I'm not going to eat them right now because we've been having a lot of street food. I'm taking this home for later as a little snack. They come in different colors but the filling is often the same for all of them. Um, it might be red bean paste. That is what it usually is with the bigger ones. I'm not sure with the little ones. Yeah, they have different fillings and these are called tteok (떡) and I think these might be songpyeong. I think these might be the ones that are had. That you have on special holidays and they're especially sweet. They are sweeter than most. So they are really good. Okay so we just finished covering one half of the market. Now we're, I nearly got run over there. Now we're going to cross the street and visit the second half of the market which continues on the other side of the road and I've been holding out for sweets so I really hope I can find some hotteok (호떡) when we are there. Another thing I find really amusing is that people are going through the market on a motorbikes even though it is a pedestrian only area or so it would seem. So you have to be careful and kind of watch out because they come out of nowhere. Tteokkochi (떡꼬치) almaeyo. 500 or 1000. Cheon Won (천원) juseyo. Ne. Clearly somebody hasn't tired of the rice cakes today. Yeah, sticking with the theme of the rice cakes for this afternoon I've got another Korean street food snack here. We've got something called tteokkochi (떡꼬치). So I'm going to take a bite and then describe it to you after. Mmmm. So how this is different from tteokbokki (떡볶이) is that the sauce is completely different. This is more like a sweet and sour type of chili sauce that is on top of it. And also the rice cakes have been cooked differently. They've been obviously cooked a little bit longer and they are crispier but also still chewy while you are chewing them. So this is almost a little bit almost like a dessert snack. So are the rice cakes pan-fried then? I think they are. Yeah, because they are crispy on the outside. Yeah. So really good. And again this one was only cheon Won (천원) so less than one US dollar. Can't go wrong. It is kind of funny with this dish I had never tried it in Korea but then when we were in Kyrgyzstan. Your first time to try it was in Bishkek, Kyrgyzstan. They had a Korean restaurant. Korean restaurant so there you go. Which is kind of unusual. Going to go in for more. Mmmmm. So if you had to choose do you prefer tteokbokki (떡볶이) or tteokkochi (떡꼬치)? They are nothing alike so it is comparing apples with oranges. But right now I've had quite a bit of savory things so I'm appreciating the kind of sweet chili sauce on this. A very diplomatic answer. So your'e up again. What have you got? I found my favorite all-time Korean street snack. This is called hotteok (호떡) and it kind of looks like a donut or a really fat pancake and it is usually filled with brown sugar and pine nuts and cinnamon. Yours is a special one. What is yours? This one is nokcha (녹차) so this is green tea hotteok (호떡) which I have never had before. And just looking at it. It looks like it has got little bit of like green tea like loose leaf. Yeah. Yeah. So let's see what it tastes like. Try that. Ah, it is so hot. Piping hot. It is freshly made. Just made that for you. Have you got to the gooey part in the middle yet. Haven't got to the gooey part. I don't know if there is a gooey part. Maybe this one is just sprinkled with green tea. First impressions though is it sweet? It tastes like a sweet donut. So far so good. I think it may have a filling though. Ahh. Here we go. So look at that. There you have your brown caramelized sugar, some nuts, a little bit of green tea loose leaf, cinnamon. It smells amazing. And you call it smells like Christmas, right? I think that is one of the reasons I like it so much. It is just like such a comforting aroma. It smells like Christmas. It is so so good. And I'm burning myself right now having this but it is just so good. I don't really want to wait. And how much was it? One thousand Won (원). Wow another cheon Won (천원). So less than a dollar. We're just feasting like Kings and Queens here without paying much at all. We sure are. So someone couldn't resist temptation. He's having some hotteok (호떡) too. You know what? You were kind enough to share so I really appreciate that because we were just supposed to kind of each get our own things but let's try it. Oooh. This is definitely my favorite Korean street food dessert snack. Like bar none. This is so good. I could eat this everyday and probably not get sick of it. And we decided we couldn't wait until we got home to try the rice cakes. I know. Considering I just had something sweet the hotteok (호떡) it was like I could have a little something else and I've already bought these. So I'm going to dig in to the rice cakes. And I wonder if the green ones are like green tea flavored or anything like that. I think the white one is going to be sweet and the pink one. I'm not sure about the green one though. Let's try the pink one. These are little. These are like mini sized. Let's see what is in them. Mmmm. It is not red bean paste. It is like a sweet jelly. It is orange but I have no idea what kind. No idea what it is. I've never had this before. Does it taste good. It tastes great. Yeah. Alright, I'm going in for one. Here comes the hand. Ha. Let's see if you can decipher the mystery ingredient. It is almost like syrupy. Mmmm. Look at that. Mmmm. Those are so good. I know. Those are so good I'm having one more. One more. Open it up. I'm going to have a pink one. I think they all have the same filling though. Wow that is delicious. Yeah. So how did you enjoy this market? It was awesome. I really appreciate this market because it has such a local feel as opposed to feeling like a touristy market and that made it a lot of fun. There are people that who are in the market that were curious about what we were doing. Nobody was jaded, nobody told us hey no pictures no taking video. Everyone was like really in to what we were doing. And that was awesome. I think it is just a cool alternative to some of the more popular markets in Seoul. And it is just one stop away from Hapjeong on the brown line so if you come here you can go to Mangwon station and go out exit two and then it is just five minute walk and you're here. Yeah. You turn left at the exit and then left again at the next major intersection. Yeah, so it is not far at all. So highly recommend coming here and man am I ever full. So for today's video we are at a place called Sulbing (설빙) and this is a popular chain in Korea that specializes in frozen desserts (디저트). We're going to be trying something that is quite similar to Patbingsu (팥빙수) and Patbingsoo (팥빙수) is a shaved ice dessert with red beans. But we're having Sulbing (설빙) which is actually frozen milk that has been shaved into these little snowflakes so you get a much creamier dessert (디저트). And we've ordered two different varieties so those are coming up. Yeah, and the Sulbing (설빙) is basically your quintessential Korean summer dessert. Yes, and it is super hot out so we're cooling down with that right now. Look at what she's got. It is here. Lalalala. So dessert (디저트) is here. Yeah. So I got the blueberry cheesecake Sulbing (설빙). So let's take a look at that. And before I even begin to talk about this. I've got to show you just how big this is with a sense of scale. Like this is my hand. This thing is like bigger than my frickin' hand basically. So the coolest thing that stands out to me aside from obviously how big it is is that there are real blueberries. Like look at this. Yeah. Real big thick blueberries. So that is going to be my first bite. And I'm going to get a piece of the cheese and the sauce here. Along with some shaved ice. I sense a brain freeze coming up. Yeah pretty much. It is frozen. Frozen but you know what delicious. The kind of topping they put on is also a glazed. A blueberry glaze. And it is similar to the glaze that you would put on a cheesecake. And then you get those nice big thick blueberries. And on top of that the refreshing-ness of the shaved condensed milk. The shaved ice. And then the big chunks of cheesecake. This is just a wonderful summer dessert. And you also have ice cream there. Yours is topped with ice cream. I'm a little jealous right now. Mine doesn't come with ice cream. Seriously guys this is like to beat the thirty five degree weather in Korea in August. Oh, and one more thing it comes with milk. Just pour that on. Just pull it all over. Wow. It looks like condensed milk. Oh, now that is a thing of beauty guys. Oh la lah. Oh yeah, I'm going to enjoy this one. Okay, so mine is here as well. I ordered the chocolate brownie. I've had this one before. It is delicious. So why bother trying something new. Like when you walked in here you're like I'm getting the chocolate brownie. There was no negotiations there. I'm just pouring the milk. I want it and I'm going to eat it all too, right? Yeah. So let me give you a tour of the bowl. So basically you've got your shaved milk down here and all around you have chunks of brownie, cheesecake, brownie, cheesecake. And then you have whipped cream right here and it is all topped off with a chocolate powder and chocolate sauce. The cocoa powder as well too. Yeah. So look at that. Wow. So let's have the first bite. It is so big it is like falling over from the sides. I don't want to waste any of it. Mmmmm. I'm so scared of the brain freeze. Mmmm. That is so good. Wow. I almost feel like I want to let it melt a little bit and turn into a milkshake. Then mix it all together. That is how I like my Bingsu (빙수). Mmmm. So I think one of the things we both really enjoy about this dessert (디저트) is that it just keeps on giving. It is full of surprises. It is so big. So if you take a look at my bowl. So many layers. I just discovered that mine has Oreo cookie crumbs like towards the bottom. I had no idea it came with Oreo cookies so that was a nice surprise. And same with yours. You ended up finding more fruit in the middle right? I know and like there is actually more blueberry sauce at the bottom of it. So it is like as you keep going you keep getting more surprises. I know. And I'm already full and I haven't even finished half of my dessert. Keep going. We're going to be here a while. Well, thank you Sam for helping me finish that. Was it tasty? Yeah. Which did you prefer? Chocolate brownie or blueberry cheesecake? They're both really good but the blueberry cheesecake was like amazing. Amaze-balls! Like that is like ninety something and yours is like low 90's or high 80's. So yeah still good. Doing some percentages here. Alright, so time for the price. How much did the Bingsu (빙수) cost? So mine was ₩10,000 ten thousand Won (원). And yours was eight thousand five hundred ₩8,5000 Won (원) and so total 18,500. So you're looking at around seventeen US bucks. So not bad. We were a little greedy. We probably could have just got one I'd say. One would have been enough and we had Tteokbokki (떡볶이) for lunch so oooh. I have a bit of a gut bomb now. But if you want to cool off on a hot day in Korea definitely recommend this though. Alright, so tata. New videos from South Korea every week. Click here. So we are starting off by having one of our favorite Korean meals. This is Korean style Shabu-Shabu (샤브샤브). And unlike other types of syabu-syabu (샤브샤브) where you have like Japanese and Chinese Shabu-Shabu (しゃぶしゃぶ) Shabu Shabu (샤브샤브) is unique in the sense that it comes with three different courses. Yeah. So even before we cook it here for you, all these nice aromas and the steam is coming rising. Before we even do that let's take a look at the toppings. And I can explain things a bit more clearly. So this is first. Yeah, so these are your plate of vegetables, you've got Mandu (만두) which are the Korean dumplings, you've got pumpkin all kinds of different lettuce and then over here you have the meat which is the Shabu-Shabu (샤브샤브). Basically this is like your thinly sliced beef. So after we're done cooking the meat and the vegetables we cook the noodles and these are called Kalguksu (칼국수). They are handmade noodles. They are awesome. That is one of my favorite parts but actually my very favorite part is right at the end. We add this rice and we turn it kind of into kind of basically you use over your leftover syabu-syabu (샤브샤브) and you kind of turn it into a bokkeumbap (볶음밥) which is a Korean style fried rice. And it is awesome. So no more rambling. Let's get cooking. Let's start cooking. So the broth is boiling which means it is time to start cooking our food. So we're just going to drop in the greens first. Look at all of the different assorted greens. Oh my. Like there is just a tonne. And some mushrooms. Look at these. Yeah and the key point here is that you actually definitely want to cook your greens before you start cooking the meat. Because the meat cooks almost on an instant. Instantaneously. Yeah, in like a second. Throw all of that in there. You know what? We're supposed to be using our scissors. That is what they're for. So I'm just going to dig right in here with my hands and this is going to make it easier to eat the vegetables. We should have been doing that from the get go. Whoops. Whoopsies. So we're just waiting for those vegetables and mushrooms to cook and then we're going to put in the meat. And I think I can say we're both salivating at this point. Yeah. It smells so good. Pretty much just drooling over the pot here. So like we were saying the meat really does cook in like a second or two. Sam is going to demonstrate. Look how thinly sliced this is and it is red. Totally raw right now. Plop it in. Watch this. You swish it around. Swish it around. And that is how Shabu-Shabu (샤브샤브) gets its name. It is basically an onomatopoeia meaning that it is the sound of the syabu-syabu (샤브샤브). The swish. The sound it makes when it is made. Look at that. It is already cooked. Wow. So I think we're finally ready to serve ourselves up some of that delicious shabu shabu. Korean style. The first course is done. Look at that. So I'm going to try and get a bit of everything. So there we go. My bowl is all served up and we have some mushrooms, the beef, tofu, greens, a rice cake and of course the broth. So let's go for the beef. Oh, look at that it is steaming. I'm going to try not to burn myself. That seems to happen every meal. Mmmmm. It is really nice and tender. And it has taken on the flavor from the broth. It is super nice, a little bit of spice at the end. But yeah that is good. Trying that broth directly. Alright, serving myself up a massive bowl here. I think I grabbed too much. Hahaha. That is a big portion. Whoops. Okay. So I'm going to go for some of the lettuce and the meat first. That is a nice big piece of meat. It is super hot. Wow. You know the last time we had Shabu-Shabu (샤브샤브)was actually when we were in Korea. And that was like over three years ago. It is amazing having it again. Like I'm in a very happy place right now. So you're grabbing some more meat over here, huh? I sure am because aside from eating the meat straight out of your soup bowl they also gave you these two sauces. So this one is kind of like soy sauce with a little bit of vinegar and some chives. And then they also have this like sweet chili which is really nice. So I've been dipping my meat. And you know the hardest thing about filming this meal is trying not to get the lens all fogged up from the steam. I know. It is so hot at the table. I'm like literally sweating here. I feel like the makeup is melting off of my face while I eat. Mmmmm. Better with the sauce? That is really nice. It is just nice to mix it up you know? Because we've got a really large portion. So just a little bit of everything is good. Mmmmm. So good. That is so good. Wow. So what are you having over there? Yeah, so aside from just all of the meat and the vegetables there is lots of other ingredients as well. So I've got a rice cake in between my chopsticks here. So I'm going to try that. Mmmmm. Nice and chewy? Yeah, nice and chewy. When you're eating Korean rice cakes (xxx) the thing is you really do need to chew them well. Yeah. Yeah. And the other thing that I'm going to try here is the Mandu (만두). This one has been cooking for so long this is the Korean dumpling. This one has been cooking for so long that it is like kind of turned into a gigantic Mandu (만두). Like a wang Mandu (만두). Let's try this here. That looks a little bit hot. Try not to burn yourself. That is super hot. I'm burning the top of my gums over here but yeah that is really good. That is just kind of your plain standard gogi meat Mandu (만두) here. Mmmm. Lovin' it. So we've been eating the meat and vegetables and we are now ready for round two. This is round 2. So as I dump this in. Carefully. Don't splash! Ooh. This is the official star of round two of our meal. So basically we've moved on from the meat and vegetables. There is still a bit left but now we are cooking the noodles here. The Korean noodles. Okay so it is now time for the noodles. So they are green and orange. I believe these are like vegetable colored. Mmmmm. How is that? Really nice. Wow. They look really thick. From over here. They're chewy too. But yeah, it is really nice because our broth is getting thicker and you can really taste the meat and the vegetables that have been cooking there. So yeah, the noodles have kind of taken on that flavor. It is pretty nice. Alright, and we have officially moved on to phase three which is the bokkeumbap (볶음밥). The rice part. This is my favorite part. So we've done this before. We're just throwing it all in. Putting it in to the broth. Boom. Boom. Alright, so now we have to stir that to make sure it doesn't stick. Alright guys, this is what I've been waiting for. The rice is done. Take a look at that. So we have it all finished here. Basically we left enough ingredients so that there was still quite a bit from the original Shabu-Shabu (しゃぶしゃぶ). Yeah. And then we mixed it all together with the rice and the egg and the sauce absorbed and we let it sit there for a while and we let it cook long enough that I think we've let the rice burn at the bottom. Which is that is the best part. So. Yeah. So we've now shut off the heater but we're letting it get crispy. It is super crispy. Super crispy here. Maybe even a little burnt. Hahaha. Okay, let's try that. Wow. Honestly guys, that is better than just about any kind of bokkeumbap (볶음밥) that you would make just on its own. The leftovers from syabu-syabu (샤브샤브) are incredible. The Korean fried rice. Well Sam, I think you got it all because there isn't much left in there. Yeah, we're pretty much just scrapping at the bottom of the bowl at this point. Yeah, so we finished everything so now it is time to pay the bill. So how much was it? So in terms of price point that was twenty six thousand Won (원). ₩26,000. Which is $23 US dollars right now. And that is for two people so that is fantastic value. And for a three course meal. I know. We're so full. We're leaving satisfied. Come get Shabu-Shabu (샤브샤브) when you're in Korea. So for today's lunch we're actually first at the restaurant. This place is empty. It is about 11 AM but we were super hungry so we are going to be having something called Galbi (갈비) and that is marinated short ribs. You can get pork or beef. We've ordered pork because it is a little bit cheaper and it comes in a really sweet marinade which we really enjoy so we're going to be cooking those at the table. And another thing that sets Kalbi (갈비) apart from say Samgyeopsal (삼겹살) or another meat is that it is cooked over charcoal. So they're going to be bringing that soon and just putting it right there. I know. Super excited. This is like the ultimate Korean grill barbecue experience. Gamsahamnida (감사 합니다). Alright guys, so the star of the meal has arrived. The is the Galbi (갈비) in its marinade which is made out of soy sauce, garlic and sugar. Now we're just waiting for the charcoal to arrive. Gamsahamnida (감사 합니다). Wow. It is here. That is a bit scary. I can feel the heat coming off of it. You can really feel the warmth. It is like campfire style. Yeah. Look at that. Gamsahamnida (감사 합니다). Ye (예). So we also get shrimp which is kind of cool. Wow. Komapsumnida (고맙습니다). Ye (예). That smells great. Like you can already smell the sweetness coming off of the meat. That is so good. I know. I'm like. We've had this, I have to admit we had this maybe two days ago. No, I think it was four or five days. Was it? But like it was so good and coming back here again and filming it. Like we know what we're getting. Oh yes. Our mouth is watering. Yeah, I feel like the Pavlovian dog here. I'm just salivating at the sight of this meat. It looks incredible. So our meat has been cooking for a while. Now we're going to flip it. We'll flip it over. We have the grill master at the table. No, well not exactly. Especially when compared to your Dad. But you know. He's trying. I'm trying. I'm learning a little bit here and there. I think in terms of cooking meat it is attention to detail and you don't want to wait for it to cook too long because at that point you've reached the point of no return. Then you're stuck with really hard meat. Yeah. Exactly, so we're just going to pay attention to this and flip it frequently. So this is what our table looks like right now. Check out all of those side dishes. Yeah, and we still have the rice and jjigae (찌개) left to come. Ooh. Voila! So now we can dig in. Yeah, this is the moment we've been waiting for. Okay, so Sam is ready to assemble his first piece. Oh man, you better believe it. The Galbi (갈비). I can't believe how kind the people are here. The service is incredible. Like they just. They cooked it for us. They didn't have to do that and they did. Which was so nice of them. I think like I mean we could have done it by ourselves but you know it is always nice to have a local doing it because they really know the ins and outs of cooking it. So I am basically. I've got my piece of Galbi (갈비) and I've dipped it into some Ssamjang (쌈장) sauce here. Let me put a little bit more on. I've got onions, I've got lettuce and look here comes the jiggae (찌개). Gamsahamnida (감사 합니다). So it has all been assembled here. Just time to pop it into my mouth. Mmmmm. Just give me a moment here. Hahahaha. Savor it. That was a massive bite. How was it? So incredible. So, yeah. They did an excellent job of cooking it. It is cooked well. I mean when you're having pork, when you're having the Dwaeji Galbi (돼지갈비) you want to make sure it is cooked well enough. And you really taste the marinade and then what I love the Ssamjang (쌈장) gives it a bit of a kick. That has red pepper paste and also the soy paste. And then when you combine it with lettuce and onion it just is aww amazing. The meat is really tender. Alright, so now it is my turn. I'm going to go for the sesame leaves or Perilla leaves. So let's get a piece. This one looks good. I'll dip it into your sauce. Sam stole the sauce. It is my sauce. Not sharing. My sauce. Hahaha. This. What else can I put? Maybe a little bit of Kimchi (김치). Why don't you mix it up a bit. Differently than mine. That is kind of cool. Some of this. Oh, that looks good. Some of this over here. Let's see what else can I add? And oh garlic. Can't forget the garlic. Some of that. And I think that is probably a big enough bite. So just roll it all up. And that is what is so fun about Korean barbecue. It is just like, I mean I think it is so awesome to cook things in front of your table but it is even fun to assemble the meat afterwards. You know, putting it in the lettuce or putting it in the leaf and all of the different ingredients. Mmmhmmm. Man, it is good. It is really nice. It is very sweet. And also the other thing I like - these leaves they almost have like a bit of a minty flavor to them so it is really refreshing when you mix it with the meat. It is a nice combination. I almost like it a little bit more than the lettuce. The more I eat it I'm starting to enjoy that more. It is growing on you. That one is still not my favorite. But it is kind of good. You can have those and I'll take the lettuce. So now we're going to give you a tour off the side dishes (반찬) and we have a lot on the table. Let's start on this side actually. Here we have some kind of salad with a spicy sauce. I'm not even entirely sure what the ingredients are here but it also has some sesame seeds, different greens. We also have this light broth here that I've been drinking while Sam hasn't been paying attention. Yeah, it has got a lot of Pa (파) a lot of onions. Some chives. Cabbage. Then if we go over here this is the soup that comes with the rice. This is the Doenjang jjigae (된장 찌개). Yeah. And that is a soy bean paste soup and you can see the big tofu. The big chunk of tofu there. That is delicious. That is such a nice thing to accompany the kalbi (갈비). We also have lots of onions here and what you're supposed to do is just grab them. Yeah. And stick them in this little bowl and swirl them around a bit. And then over here we have more salad. Right? So this is like a lettuce and yogurt salad with raisins. Which is kind of sweet. It is really nice. Oh, this one is one my favorites. Pumpkin. Oh man, this is really good. That is the date. Sam can have that one because I'm not a huge fan. I love that. And what else, we've got some greens here. This reminds me of baby bok choy. I'm not sure if that is right or not. And then over here we have Kimchi (김치). Gimchi (김치). Yep. And then we have some green noodle in a spicy sauce. So basically. This is crab. We also have crab at the table. And rice. So I think guys, the overall message here we may have enough food. Yeah. I don't think we're going to starve. I think so. I think we have enough. Don't think we'll starve today. And one more thing. They also gave us this. It is kind of like a cold broth with chunks of ice and a radish. Yeah, it is super refreshing. Mmmm. Yeah, maybe it is a palette cleanser. I'm not sure. But anyways let's go back to the meat. That is the star of the meal here. So it is now time for a complimentary dessert which is also quite refreshing. Yeah, we like polished that meat off big time. So it is so nice of them to bring over a Sikhye (식혜) which is basically like a basically like a sweet rice. It is a refreshing drink more or less with chunks of rice and some sugar added. It is really good. And this one is kind of slushy. Mmmm. It is like semi-frozen. I think it is perfect for summer. They made it perfectly for summer. They put a lot of ice in there. Oh man, this is really good. Really sweet. Really refreshing. Mmmm. Yeah. And one of the other cool things is that sometimes you'll find in Korean restaurants they'll have these like self-serve coffees. And man are they even good. Like I'm on a bit of diet these days, I'm not going to lie so I'm having black coffee but this has got. Black coffee or sweetened milk? This here has a lot of milk and sugar so this is like a dessert coffee for me. Okay. A little bit of a cheat here. Mmmm. Nice. So it is time to wrap up that meal. Tell us how did our Galbi (갈비) feast cost? You know what it is always a little bit of a sad occasion when a Korean barbecue ends because it is just so fabulous. So, that was fourteen thousand Won (원) each. So it came in total to twenty eight thousand Won (원). So ₩28,000 KRW. Which with current exchange is roughly about twenty five US dollars. So when you think about that twelve dollars and fifty cents for like all of this food. All of the meat. All of the side dishes. The drinks that you saw, even the dessert and a coffee. I mean to me that is phenomenal value. So when you're coming to Korea, especially to Seoul. Anywhere in Korea for that matter indulge in Korean barbecue. You won't be disappointed. New videos from South Korea every week! Click here! Alright so good morning from Seoul, South Korea. It is a bit of a lazy weekend today. A slow start. Sam was watching baseball so I've been waiting for him to be ready. Yeah, my team lost. The Cubs lost. Womp womp. I'm a little depressed. But anyways today we're kind of doing brunch so we're at Caffé Bene (카페베네) which is one of our favorite coffee chains and Cafe Bene (카페베네) is huge in Korea. Like a few years back they had close to a thousand branches spread out across the country so it is super popular. So yeah, we're here to have some drinks, some food and we'll be showing you that as soon as it arrives. So funny story. Originally we came here because we wanted to eat their gelato waffle because when we used to live in Korea that is what we'd get every single time. And their waffles are so good because they're all like caramelized and fluffy and they are just amazing. So we came, we placed our order and then we noticed like the buzzy thing. It was calling us back right away and we're like wow? That was fast. Too fast. But no I go downstairs and guy is like waffle impossible. So I guess I don't know they were out of dough or maybe something happened so we had to change up our order so I'll show you what we got instead. And I think it still looks good. It is not going to be gelato waffle but we're still getting one of their top specialties here which is their gelato. Nokcha (녹차)! And we're getting the green tea nokcha green tea (녹차) flavor. Yes. And what else do we have? And we have a hot cheese bagel with jalapeno. That looks pretty good. You can see the cheese oozing out. Yeah. And then this I'm pretty sure is a new product. I haven't seen it before on the menu. It said topping pastry. So we've got some kind of pastry here with whipped cream and chocolate powder. It is definitely big! Yeah. And a drink. Vanilla latte. Alright Sam what are you starting with? Ah, I'm going for the good stuff. Going for the green tea gelato. Oh la lah. Look at that. Oh man, that is so good. Such a rich rich green tea flavor. Alright, what is next. What are you going to get in to? How about your coffee? Why don't I try that. Vanilla latte. My vanilla latte. So let's rip off the top here. Try that. Take the lid off. Show us how frothy it is. Good point. Because otherwise you can't even see it. The viewers want to see. Frothy. Very frothy. How is that? That is a good latte. Yeah. Although it doesn't have that strong of a vanilla taste. But really creamy. Really good. Alright, so we're going to share the bagel. Cutting that in half. Oh yeah. Man, look at the cream cheese. Oh wow. Thickly stuffed. Totally oozing out. Woah. Totally oozing out. So this one in the middle it has cream cheese but they also put like I guess a regular mozza cheese and melted it on top of the cream cheese so it is like decadent. Look at how cheesy that is. I know. And you also see the chunks of jalapenos. Look at how thick that is. That might be. It is a behemoth. It is a behemoth. Mmmm. Is it good? Yeah. That is really nice. So how would you describe it? Super cheesy with a bit of a kick. So Sam is going to attack the topping pastry before it melts. Yeah, time to attack this big bad boy. So I think they put some whipping cream and cocoa powder on it. I'm not entirely sure. It is slowly losing its shape. Oh wow. Just from cutting it it kind of has the consistency of a cinnamon bun. So let's try that here. Mmmmm. Oh wow. Okay. Yep. That is definitely whipped cream. Yeah. With a bit of cocoa on top. And the pastry itself it looks like really big but it is actually really kind of light and fluffy. Yeah, very light and fluffy and it is perfect for putting this type of topping like a whipped cream on top of it because it is just adds a lot to it. Is there anything in the pastry? Does it have raisins. Um, let's investigate. Let's actually investigate that. I didn't get anything on my first bite. Investigative eating. I don't think so but it does have chocolate. It does appear to have chocolate on that. Chocolate is always a good thing. That is really good. Yeah. Nice and light. So what is your favorite thing so far that we've ordered? Well, I mean obviously the gelato but I haven't tried this one yet so. The bagel? No, the bagel is up next for me. Why don't I just take a bite right here. I'm going to take one of yours. Go for it. Just stealing yours. Mmmmm. Oh wow. I'm kind of glad you ordered something a little bit savory. It is spicy too. I'm feeling that spice. I keep saying that. Yeah. This is really pleasant. Sometimes it is good when you know like because they didn't have the waffles this is getting us out of our I wouldn't say our comfort zone but out of what we'd normally order. It forced us to try something new. It forced us to try some new things. We decided to make the video so we're rolling with it today. So we polished off all of that food. It was really good. The two items we liked the most were the jalapeno bagel with cream cheese and real cheese and also the green tea gelato. That was fantastic. So in terms of price point it came to just under twenty thousand Won (원). So I think it was actually was it nineteen thousand? Yep. So that is ₩19,000 KRW and roughly that is about sixteen or seventeen US dollars and not bad value. I mean we got three different food items and really large drink. So it is not super cheap but it is the kind of place that you want to come and relax and have a nice sweet treat basically. Yeah, so if you guys come and check out Cafe Bene (카페베네) make sure you get the waffle. Yes. Demand the waffle. Hahaha. Alright, that's a wrap from Seoul (서울). Tata. Alright, so it is time for another food video and today's is kind of breakfast slash lunch. Yeah. Brunch? Basically a brunch here in Seoul, Korea and we're having one of my favorites. We are having Korean porridge which is known as Juk (죽). And Juk (죽) is like this really kind of like it is considered to be a health food here in Korea. Yeah. And it is made out of like glutinous rice and different ingredients. I'm getting one made out of pumpkin and you're getting more of a savory one made out of shrimp and the cool thing is that there is a lot of health benefits associated with this food so it is the type of food you eat when you're sick or when you're having bad digestion and it is considered kind of a slow food. Kind of a get-well type of meal. So Sam are you having trouble with your digestion is that why we're here. No, that is not why we're here today. We're here just because it is tasty. Okay. The food is here. So I got the Saeyu Juk (새우 죽). So if you have a look here this is a shrimp porridge and it comes in a massive bowl first of all. I wonder if we're actually supposed to share because they gave us a tiny bowl with a ladle so you can kind of like just pour it for yourself. Yeah, you could definitely come here and order one of these to share but I mean we're hungry so we're going to try see if we can finish our own. And look at that. It is topped off with it looks like little sesame seeds and maybe some seaweed. So I'm just mixing it around. So yours is a bit different than mine. I think the chunks, like the chunks of rice that it has been made with appears to be thicker than mine. Yes. It is not as smashed or as glutinous as mine. Yeah. So mine is chunkier and mine also has carrots and chives so this looks great. Yeah, I was kind of craving something savory so I didn't order a sweet one like Sam. Yeah, so we have that contrast between the savory and sweet Juk which is cool. Different types of Korean porridge. Oh la la. This is steaming. It is like pipping hot. Ha! First bite. Mmmmm. Wow. You know what? It almost reminds me a bit of like a risotto but like a little bit more soupy. That is really nice. Yeah, I don't think you've ever had a savory Juk (죽) before. I think you've only tried the sweet ones. Yeah, and I wasn't a huge fan of the sweet ones. They were okay but I'm more of a savory person. So an instant hit? Yeah. This is really good. So do you taste the shrimp or like what are you tasting? Yeah, I mean it is just like a risotto. I mean you taste the rice. Like a savory rice that doesn't have a whole lot of spices but it is just it is nice. You taste the shrimp, you taste the vegetables. It is an instant hit. So Sam on the other hand he already knew what he wanted to order before we came here. Yeah, I'm getting my favorite Korean porridge and that is Dan Hobakjuk (호박죽). So basically that is Korean pumpkin porridge and if you take a look down here you can see that it is very orange. It is very pumpkin-y. And it has, it is made with the glutinous rice. Yeah. So that has been really smashed like thoroughly so you don't see the grains of the rice unlike yours. And I'm going to try to find. It also has these enormous giant rice balls. I don't know if you can see this. I think I actually grabbed three of them. You know what? It kind of looks like polenta at first glance. Yeah, it does kind of look like polenta. But it tastes very different. It tastes very differently. Okay, so I've served myself up. So I'm not going to go for a rice ball on the first bite. I'll just go for the I guess the Hobak part. The pumpkin part. So yeah, one thing it is very hot when it is served so you do want to really blow on it before you put it in your mouth. Mmmmm. Oh man, that is good. Yeah? Yeah? It is sweet but not too sugary. It has got just a very natural sweetness. Yeah. You can really taste the pumpkin. I mean sure it is made out of rice but the overwhelming taste is definitely the pumpkin. And yeah, it just is so smooth. You put it in your mouth and you don't even need to chew it just goes down nice and slowly. And you know what? Even though this is like a get-well food and you usually eat it when you're sick I think it is also just nice to eat it on a cooler day. Like a cool fall day when you just want something warm. It is a great late fall winter type of food because it is served pipping hot and it'll definitely warm you up. Alright, let's dig in. So our Juk (죽) also came with side dishes. We've got your kimchi (김치). A classic so I'm just going to add it to your porridge. Mix it in. And it also came with beef and this is kind of like a really fibrous meat that I really like so I'm also just going to mix that in and maybe some of this for spice. Wow, you're going all out here. Yeah. Just for an extra kick. I think it'll be nice. Because I mean this is quite plain. It is simple flavors so if you want to kind of spice it up you've got these little side dishes that you can just plop in. Mmmm. Magic! Hahaha. Okay, so I'm just looking at the menu here and I'm kind of thinking what I'd like to have next time we come back. And they have a whole lot of variety here. Yeah, show us that menu. Okay, so you can get the porridge with crab meat, with shrimp, they have bulgogi beef, you can get it with mushrooms if you're vegetarian. There is like black sesame, mung bean, red bean, pine nut, all kinds of seeds. So there is like tonnes of sweet and savory options. I know. And you know what? If you pay an extra 1000 Won, which is like less than a dollar, you get cheese. Hahaha. You can get cheese and like add it in and let it melt. Then it would be more like risotto. Hahaha. Oh my gosh we should have seen that earlier. Yeah! So do you feel healthy eating this? My health meter has moved up ten points. No, I'm just kidding that is really cheesy. But yeah, it is a healthy food and I have a memory like when I got sick when I used to work in Korea as an English teacher my director came in and brought me Juk (죽) as a kind of a get well. I guess kind of a gift or gesture as like oh you've got to have this Juk and it is going to make you feel better. Oh that is sweet. Yeah, it is a good memory that I have. So even though those bowls were massive we managed to finish everything. Both of them. And I didn't even help you. I'm shocked because you've become like a fan of Juk like just suddenly. That is kind of impressive. Alright, and let's talk about the cost. Alright, so the price point I've got the bill right here. So it was sixteen thousand Won. 16,000 W and that is roughly just over fourteen US dollars so you're looking at about seven dollars per person and throughout the menu you can order all of the different kinds of Juk more or less between seven thousand and nine thousand Won. So that is kind of the rough price point. Oh, I should point out too that we're eating at a place called BonJuk (본죽) which is a very popular Juk chain. You can find them all throughout Korea and I highly recommend coming to this place. This is like they really do an awesome Juk (죽). They do like an amazing Korean porridge. So if you're in Korea check out Bon Juk (본죽) and yeah we're stuffed it is time to go take a siesta. Bye! So as you can probably tell from those intense sweat stains on Sam we've had a pretty difficult day of sightseeing. Want to tell us about it? Yeah, so originally we planned to visit a Caffe Bene and we went there and it had shut down. So it was like oh gosh. That was annoying enough and then we walked like several more blocks looking, and this was a big thing we wanted to do today, we wanted to go to a parrot cafe. One of those quirky cafes you find only in Seoul (서울). And we go up there and it is closed. And I was like knocking on the door. Tuk tuk tuk. And all I could hear is like parrots squawking. Squawk, squawk. And a dog barking. It is going Woof, woof! Nobody around. So instead we've decided to have lunch. Yes. And we've ordered a little bit of booze. Yeah, we've got some Makgeolli (막걸리) and what we're focusing on today are Korean pancakes (전) also known as Korean pizza. And that is Jeon (전) so we are ordering Haemulpajeon (해물파전) which is seafood pajeon basically green onion Korean pancakes. And we're also ordering Kimchijeon (김치전) which is the kimchi pancakes or the basically the kimchi pizza. So we're just waiting for that to arrive and it is time to get boozy early in the morning. Eleven AM. Hahaha. So what is cool about South Korea is that there are a number of different alcohols that are matched to certain foods so when you're having chicken you typically have beer (맥주) and when you're having samgyeopsal (삼겹살) or some other type of Korean barbecue you typically have soju (소주) but when you're having Jeon (전) these Korean pancakes that we're having the preferred drink is Makgeolli (막걸리). And it is a kind of Korean rice wine that has a very milky consistency. If you take a look at it down here. It looks white. Yeah, it is. It is white and it kind of got it has got a bit of chunkiness to it. A little clumpy. It is clumpy. Yeah, that is how it is supposed to be. Okay. Have your first sip then. Ah, cheers! Yes, geonbae (건배). Cheers! Oh, it has been about four years since I've had this so yeah it is fantastic. The thing I really like about it right now is that it is chilled. So I mean it is a bit refreshing. But this is the kind of Korean alcohol that is a little bit sour in its taste and it just tastes wonderful at the moment I have to say. So the first Jeon (전) has arrived and this is the Kimchi Jeon (김치전) so let's have a look here. As you can see it is a flat pancake. It is a flour based pancake that has been fried in a pan with oil and it also has chunks of the gimchi (김치) which is the spicy fermented cabbage. So I'm going to take a little piece with my chopsticks. Oh, we have a dip here. So this is soy, vinegar and chili. And you can dip it in. Yeah, the dip goes so well with the jeon. You can't just eat it on its own. And it smells so good. Mmmmm. How is that Kimchijeon (김치전)? Mmmmm. It is really nice. It is like a savory pancake with lots of spice. It is really really good. Mmmm. So nice. I love this stuff. So another really neat thing about Korea is that certain foods are often paired with certain activities. And when you're hiking a mountain and/or if it is really rainy outside that is the perfect time to come for jeon. Guys like when you go with friends and you go have a jeon and you have a makgeoli. So it is pretty cool because it has been raining a lot in Seoul lately. But not today! Not today but I kind of feel like we're making up for those other rainy days. Alright, so I'm just going to dissect this here with my chopsticks. Look at you working those chopsticks. Yeah, look at that. And this one has a massive piece of kimchi. You can see the kimchi right there. So you know it is going to be good. So let's dip it in that sauce. Oh, wow. You know out of all of the jeon and I really like haemulpajeon. I still think I prefer kimchijeon to all of them. Like this is just it matches my taste perfectly. It is so nice because you get the spice from the kimchi but then the spice from the sauce as well. Exactly. First thing I want to point out here is just how much better I feel now that I've had a little bit of food and drink in my belly. Like my mood has improved significantly. I'm no longer a total curmudgeon. Anyways, now that I'm in a better mood I just remembered that with the makgeolli, I mean we're drinking it from the bottle. This is what you would find like say you go to a convenience store or grocery store. You would buy it in a bottle like this. But when you're having say a more traditional or homemade prepared Makgeolli (막걸리) it comes in a very special pot that is used to pour and so that is really cool. If you can have that that is definitely the most authentic way of having the alcohol. And also the way we were drinking it here. It is not out of cups. You drink it these little bowls. Yep. That is how you do it. That is how you roll with Makgeolli (막걸리). Good stuff. Now let's have you trying that. Okay. Mmmmm. You know I actually remember not liking this very much when I tried it a few years ago but it is not so bad. Like I find it very light and it is a little bit fizzy. Yeah. Normally you don't like alcohol. Yeah. It is almost like a girly sparkling wine. Hahaha. Sssshhh. You know what I think all of that wine drinking we did in South America has maybe rubbed off on you a bit. Yeah, it is good. And it compliments the Jeon (전) nicely because this is really spicy. So I kind of like the sweetness of this. You know, to soften the blow. So yeah, this is a good meal so far. A little bit more of that jeon. Yeah. Oh, before Sam steals it. This is my favorite one. Mmmmmhmmm. So now the second jeon has arrived. Yeah, the pancake. Like we demolished that kimchijeon guys. It is gone. That did not last long. Like I'm thinking less than two to three minutes. Hahaha. Alright, so let's take a look at the second star of the meal here. And that is the haemul pajeon and that is the seafood green onion pancake. And the haemul refers to the seafood so I'm going to find a piece of the seafood here so you can see. There is lots of octopus (문어). Lots of octopus. I think this actually might be squid. The ojing-eo (오징어). And so that is some of the haemul and the pa (파) the pa part is right here. And that is the green spring onion. The scallion. So that is a very good combination and we're really looking forward to trying this. Dig in. I'm just going to dig right in. Alright, the nice thing is that it kind of comes pre-sliced for you already into little squares but I'm going to just slice it up one more time so that I don't choke on it. Good idea. Good plan. Because the Pa, the green onions can kind of get stuck in your throat if you take too big of a bite. Yeah, they're quite chewy. So again, dip it into the sauce. Mmmmm. Yeah. That is really good. Mmmmm. So, again this one is savory. It is a savory pancake but it is not quite as spicy as the kimchi jeon but you have more ingredients like with the seafood and the green onion so it is a nice when you pair them together it is a really nice combination. Okay, so now it is time for me to try the seafood one. So I'm not the biggest fan of seafood so I'm just going for a little piece here. I always find seafood a little bit chewy but I'm braving it for the video. There you go. Some kind of sea creature in there. Hahahaha. Yeah. Okay. Mmmmm. You're right it is not as spicy as the other one. I think you prefer the kimchijeon. Right? I do but you know what it is not bad. It is growing on you. It is not bad. I could eat this. Growing on you like the makgeollli. Right? Hahahaha. Yeah. And the seafood isn't as chewy as I was expecting so that is very good thing. Well, I would say that was a very delicious meal. There is nothing left. We took care of that with authority guys. Absolutely demolished that. Once again. Okay so let's talk about the price for the whole meal. Yeah, in terms of the price so the haemul pajeon was ten thousand won (원). ₩10,000. And the kimchi jeon. The kimchi pancake was eight thousand won. Ah, ₩8000. So basically in total you're looking at like sixteen US dollars. So about eight per person to have that glorious pancake feast. And ah, definitely if you're in Seoul or anywhere in Korea you've got to try this. This is probably one of my personal favorite foods in Korea. So I highly recommend it. New videos from South Korea every week! Click here! So Seoul (서울) has some pretty unusual cafes and today we're going to be documenting one of those. We're heading to 또옹카페 which is basically a poo cafe. Hahaha. Yes. This isn't a cat cafe it is not a dog cafe. It is a cafe dedicated to poop in all of its shapes and forms. So we're going to show you what that looks like. It sounds right up our alley. Yeah. So we've found the cafe. It is kind of hard to miss with the big swirls of pooh but there it is. Let's go. What are you wearing? It is my new cap. I mean, come on it just looks like all of the other ones I've bought. We are wearing poo hats. And my poop just fell off of my head. Hahaha. This one is a little green. Maybe I had McDonald's last night. So Sam you taught here in Korea for a few years tell us a bit about the fascination with poop. Well there really is a bit of a quirky fascination with poo in Korea and it is hilarious. I remember one of the funniest assignments I did with my students was I basically gave them a blank comic book strip and they had to create their own comic using English. And this one kid created basically it was a catastrophe related to pooh. I guy went up to the top of a building. He took a crap it landed on the street caused a big accident and then there was a news agency coming out to report the incident so. Wow. Yeah, that was a very very sophisticated poop story. I have to say. I think I gave him an A for that one. Our order has arrived. Tell us a little bit about what we got. Well, take a look at this thing of beauty here. This is my French Vanilla cafe. Oh la lah. And you can see the intricate art design there. And down below again this would be my dung waffle. This is basically a dung shaped waffle covered with poo sauce on top. With poop sauce. Maybe chocolate. I hope it is chocolate or nutella. It is 50-50 with a banana. We haven't quite ascertained what it is. And you know what? The plate is pretty cool. This is basically a latrine or like a squat toilet. Look at that. Oh yeah, they've got this down here at this cafe. So we're eating out of the toilet. Sounds about right. Oh, and you know what? What? If you come here at lunchtime and you order pasta or something like that they serve it in a toilet bowl. Why didn't we get that? It's too early in the day I suppose. We were here for breakfast. We're the first customers inside. So I bet this is your first time trying a poop waffle. I think it might be. I think it might be. Mmmmm. Dung-a-licious. Oh no no no. Pooptastic! Pootastic. No, that is a chocolate or Nutella sauce. It is really good. We hope. We hope. So what are you having to drink? So I ordered a mango lassi. And it is actually really good. It almost tastes like the ones I was having in India when I was traveling there. So that is a really good compliment. Authentic huh? Yeah. Authentic. Nice and thick. Yes. Stop distracting me. The waffle is slowly disappearing so I'm going to dig in while I still have a chance. Oh, you're going to get a little bit of banana. It is like caramelized on top. There we go. Dung-y goodness. Poo waffle. Let's get that chocolate. So poop waffle reaction? You know what it is really good. I can recommend this place. Come check out the poop cafe guys. When in Seoul, why not? Okay, so we finished that fantastic meal. That poop inspired meal. Hahaha. So what was the damage? Alright, let's access the damage. So as you see down here it is eighteen thousand Won. ₩18,000 which as of today is sixteen US dollars. So I mean it was a little bit pricey but why are on Insadong (인사동) street which is very touristy area of Seoul. And I thought the quality of the food and the drinks was fantastic. Also plus you're paying for the experience. You really are. Where else are you going to go to a poo cafe guys? So yeah, I do recommend coming and yeah it was a very unique experience. That is for sure. Gamsahamnida (감사 합니다). So we are going for something called Dong Bang (동빵). Which is basically a poop shaped pancake. Poo shaped bread pancake. It is really hot so I wonder if it is going to be chocolate or red bean paste. I still can't tell but it is burning my mouth. Mmmmm. Okay. So that is a poop shaped pancake filled with chocolate. Freshly made. Yummy? Mmmmhmmm. We just had to have it after eating at the poop cafe, you know? It was mandatory. Hahaha.", "text_with_breaks": "So we have three reasons to be really excited\ntoday.\n\nNumber one, great weather after a really cold\nweek.\n\nNumber two, we have just moved into a new\napartment near Seoul station (서울역) and\n\nwe know a lot of really good restaurants here.\n\nAnd number three, today we are having Gamjatang\n(감자탕) for lunch.\n\nYeah, that is really exciting.\n\nAnd it is at least ten degrees warmer so let's\nwalk on over to our restaurant and fill our\n\nfaces with Korean food.\n\nSo we are both super excited about this dish\nbecause it is one of our favorites soups.\n\nIt is so so good.\n\nYeah.\n\nThis Korean soup slash stew is one of the\nmost hearty ones you can have in all of Korea.\n\nWe're so excited to be here.\n\nSo if we take a look down here I'm going to\nexplain a bit of what is in this dish.\n\nSo it is basically the gamjatang (감자탕)\nis a pork spine stew.\n\nIt also has potatoes, it has parrilia leaves,\nit has ground sesame and it has a bunch of\n\nother vegetable ingredients as well.\n\nAnd it also has glass noodles that are already\nin there but we ordered.\n\nThat is not enough for Sam.\n\nNO.\n\nWe ordered a special supplement of ramen (라면)\nwhich we're going to pour in a little bit\n\nlater.\n\nAh, we want to wait for it to cook a bit longer\nbefore we add that.\n\nBut yeah, it is such a nice Korean stew.\n\nAnd if you can believe this if you look down\nhere one more time this is actually the small\n\nversion of this.\n\nThe small size.\n\nYeah, you can get also get a medium and large\nand that would make the most sense if you\n\nwere with a group of maybe say three to four\npeople.\n\nFriends or family.\n\nA group of people.\n\nFriends, family.\n\nSo we're going with the smaller portion which\nactually isn't very small.\n\nOkay so they have come and turned down the\nfire so I think it is ready.\n\nWe let it cook for about ten minutes.\n\nIt is still bubbling up a storm though.\n\nThat is some serious bubbles.\n\nCheck that out.\n\nSome serious action.\n\nSo I'm going to dish it up.\n\nLook at all of that steam.\n\nMy gosh.\n\nThe pork spine and let's add the ramen (라면)\nnoodles which Sam was really craving.\n\nYeah, that was a must addition for me.\n\nOh my.\n\nI mean when it is only two thousand Won (원)\nextra to add it.\n\nWhy not, right?\n\nThere you go.\n\nSome broth.\n\nWe've already got a parrila leaf in there.\n\nYou've got yourself a nice big portion.\n\nOh that is for me?\n\nThat is for you.\n\nOh my.\n\nLucky me.\n\nAnd you're going to serve up yours as well?\n\nYes.\n\nI'm going to claim this potato for myself.\n\nYeah.\n\nSo what is cool about this dish is that it\ndates back to the Three Kingdom Period of\n\nKorea which is a very long time ago and it\nis from Jeolla Province (전라도).\n\nJeollaNamdo province (전라남도) if I'm\ncorrect.\n\nSo that is really cool and I think we're ready\nto eat it soon.\n\nYeah, enough information.\n\nLet's dig in.\n\nAlright, so now comes the dissection process.\n\nSo I'm going to use my chopsticks to pick\noff the meat off of the pork-spine.\n\nYep.\n\nAnd the meat has been cooking for a really\nlong time so it is like super soft and tender.\n\nAnd just so you know we have a special bowl\nhere that we put the bones eventually.\n\nBut we're not quite at that stage yet.\n\nYeah, we're still at the stage of eating the\nmeat.\n\nYeah, so this dish like you really have to\nwork for it to enjoy it.\n\nIt is quite a bit of work to get at the meat\nbut it is so tender and it just falls apart.\n\nSo I really enjoy it.\n\nI'm really excited for this.\n\nYou've gotta have some.\n\nYou've got to admire a dish where you have\nto do a little bit of the work yourself.\n\nLet's see.\n\nLet's try that.\n\nMmmm.\n\nHow is it?\n\nOh my gosh.\n\nThe meat like melts in your mouth.\n\nIt is so so tender.\n\nSo tender.\n\nAnd is the broth of the soup spicy?\n\nYeah, it is one of the spicier broths.\n\nIt kind of looks like a bit like it has a\ngochujang (고추장) base.\n\nLike a red pepper paste.\n\nYeah.\n\nYeah.\n\nAnd we have a bit of this.\n\nIf I remember correctly this should be kind\nof like a mustard.\n\nKind of a mustard.\n\nLike a green mustard.\n\nLet's see.\n\nDip a bit with the meat.\n\nPut it in there.\n\nMmmm.\n\nGives it a bit of a kick?\n\nOh my gosh.\n\nYou're going to love this.\n\nThis is so good.\n\nI'm loving it.\n\nYeah.\n\nSo before I try my gamjatang (감자탕) the\nfirst thing I want to point out is that we\n\nmade a really big mistake the first time we\never had this.\n\nSo in order for me to talk about it you've\ngot to look down here.\n\nOkay.\n\nSo the worst thing you can do when you're\nhaving gamjatang (甘藷湯) is to just let\n\nit sit because while it is cooking it can\nget really sticky at the bottom so it is really\n\nimportant to keep moving it around to keep\nthings floating.\n\nYou can see over here I've got a big potato.\n\nYeah, and so it is important to keep the ingredients\nmoving around.\n\nAnd we've also turned down the heat to just\nlet it simmer.\n\nYes.\n\nVery key point.\n\nSo putting the ladle down.\n\nI'm going to try my first bite.\n\nAlright.\n\nI'm going to go in for the noodles since you\nhad the meat already.\n\nHahaha.\n\nI'm going to try and have.\n\nI'm going to see if I grab a little bit of\nmeat over here.\n\nThat is mostly bone.\n\nYeah.\n\nOkay, there is a little bit of meat.\n\nI'm getting I think a parrila leaf and I'm\ngetting some noodles.\n\nA little bit of everything.\n\nLet's try that.\n\nWell?\n\nOh yeah, that is really good.\n\nYour first bite of gamjatang (감자탕) in\nhow many years?\n\nThe last time I had this was in Yongin (용인)\nwhere you used to live.\n\nMy neighborhood.\n\nThat was like three or four years ago.\n\nNo, it was four years ago.\n\nThat is ridiculous how long it has been.\n\nSo nice to be having this again and I love\nlike you said I love how tender the meat is.\n\nI love how spicy it is and the noodles as\na supplement were a really nice addition.\n\nYeah and we could actually add different suppliments\nlike if you wanted.\n\nYeah.\n\nDumplings.\n\nThere is mandu (만두).\n\nRice cakes.\n\nThere was tteok (떡) which is the rice cakes.\n\nYeah, there was a whole bunch of different\nones you can choose from.\n\nWe decided just to go for one to try to keep\nit more classic but you can go nuts if you\n\nwant.\n\nSo I'm having my second serving over here.\n\nOh la lah.\n\nAnd if you take a look at my little dish you\ncan see that I've got a bit potato this time\n\naround.\n\nYeah.\n\nAnd what is fascinating about this dish is\ngamjatang (甘藷湯) if you take it literally\n\n'gamcha' means potato but actually that is\nnot the main ingredient of this soup.\n\nPotato is more of an optional thing.\n\nWhat is the main ingredient is the Korean\npork spine.\n\nYeah.\n\nSo that is really important point to point\nout because first time like four years ago\n\nwe made a video about this dish and we were\nsaying oh yeah it is potato soup.\n\nIt is a potato stew.\n\nA Korean potato stew.\n\nAnd actually that is incorrect.\n\nIt is Korean pork spine stew and it often\nit does have potatoes but it can also not\n\nhave potatoes as well.\n\nSo now that we've made a big deal about the\npotatoes let's try that with some of the broth.\n\nIt is still really hot.\n\nSo I'm blowing on it.\n\nMmmmm.\n\nYeah, the potatoes are really nice addition.\n\nAnd another interesting thing about this dish\nis that everyone has their own method to getting\n\noff the meat.\n\nSome people pick at it a little bit and then\nhave a little bite here and there.\n\nOthers like to work through the bone and get\nit all out at once.\n\nI have to say there is not a ton of meat on\nthe bone.\n\nThere is a little bit so to get to scrape\nthat meat off it does require quite a bit\n\nof work with your spoon and chopsticks.\n\nWell we sure took care of that.\n\nNothing but an empty bowl.\n\nEmpty bowl and lots of bones.\n\nSo yeah that was a super filling meal.\n\nWe're leaving stuffed and you know what.\n\nOur noses are running a bit because we are\nused to Korean spices but this is especially\n\nspicy.\n\nActually your lips look swollen right now.\n\nMy lips are on fire at the moment.\n\nSo anyways on to price point.\n\nSo if you take a look here you can see that\nthe gamjatang (감자탕) it came to twenty\n\nthousand Won (원) and then we have a supplement\nof rice for one thousand and a supplement\n\nof mandu (만두) for two thousand more.\n\nSo in total twenty three thousand Won (원).\n\nW23,000 KRW which is roughly a little bit\nless than twenty US dollars.\n\nSo you're looking at like less than ten dollars\na person.\n\nAnd when you come and have a Korean soup or\nstew that is this good it is definitely worth\n\nit.\n\nSo it is one of the must try Korean foods\nwe recommend when visiting Seoul (서울).\n\nAnd what is even better this place is open\n24 hours.\n\nYeah, exactly.\n\nSo if you've enjoyed the video please give\nit a thumbs up and stay tuned because we have\n\nmore Korea food videos and travel videos coming\nout every Monday.\n\nSo for today's lunch we are having Kimchi\nBokkeumbap (김치 볶음밥) which is a fried\n\nrice made with spicy fermented cabbage.\n\nWe have ordered two varieties and that is\nbeing made at the moment.\n\nSo you can probably here all the noise in\nthe kitchen.\n\nSo I have to say this is my absolute favorite\nKorean fried rice (볶음밥).\n\nI mean kimchi (김치) tastes fantastic on\nits own but there is just something special\n\nabout when it is fried and mixed in with rice\nand oil and all these other ingredients.\n\nAnd the cool thing about Kimchi Bokkeumbap\n(김치 볶음밥) is that it doesn't just\n\ncome in one variety.\n\nWe're getting two different kinds.\n\nWe're getting a special kind for you which\nis called Chamchi Kimchi Bokkeumbap (참치\n\n김치 볶음밥) which is kimchi fried rice\nmade with tuna.\n\nYeah.\n\nAnd I'm getting Cheolpan Cheese Kimchi Bokkeumbap\n(철판 치즈 김치 볶음밥).\n\nOh, wow.\n\nHere it is.\n\nGamsahamnida (감사 합니다).\n\nIt is just right here.\n\nIt comes basically it is Kimchi Bokkeumbap\n(김치 볶음밥).\n\nIt comes in like a stone pot and then on top\nof it you have melted cheese.\n\nLots of cheese.\n\nWonderful.\n\nOfficially this is called Cheolpan Cheese\nKimchi Bokkeumbap (철판 치즈 김치 볶음밥)\n\nand that means.\n\nYou decipher that for us.\n\nSo the cheolpan (철판) is kind of like,\nI believe it is the stone pot.\n\nThe cheese is obviously the cheese and the\nkimchi bokkeumbap (김치 볶음밥) is obviously\n\nthe star of the meal.\n\nHere the kimchi fried rice (김치 볶음밥).\n\nSo we're all set.\n\nLet's dig in.\n\nSo my meal has also arrived and I'm having\nthe Chamchi Kimchi Bokkeumbap (참치 김치\n\n볶음밥).\n\nSo if you take a look down here you've got\nyour spicy rice with the fermented cabbage.\n\nWe also have the chamchi (참치) which is\nthe tuna and it comes with little bits of\n\nseaweed (김) and a fried egg (계란) on\ntop.\n\nSo it is kind of runny so you basically just\nbreak it and mix it all in together.\n\nBreak that egg open.\n\nThat is really good.\n\nWow.\n\nSometimes I eat this for breakfast but today\nit is my lunch.\n\nI know, when we first came back to Korea we\nhad this at like two thirty in the morning.\n\nYeah.\n\nIt was hilarious.\n\nAnd that is the fascinating thing about eateries\nin Korea.\n\nThey are open 24 hours.\n\nYeah, especially these gimbap (김밥) places.\n\nThey're open 24 hours and you can come in\nany time of day and get anything you want.\n\nGotta love that about Korea.\n\nSo going in for a first bite here.\n\nMmmmm.\n\nThat is nice.\n\nIt is just like such a hearty filling meal.\n\nYou know, it is mostly rice in this dish but\nit is nice and spicy.\n\nSo simple flavors but it is good.\n\nIt all works together.\n\nMmmm.\n\nAnd yours is looking ooey and gooey with all\nof that cheese on top.\n\nLook at all of that cheese.\n\nLet at that stretch like that.\n\nOh my gosh.\n\nI'm going to have to like parse it off here.\n\nAnd Sam is a huge fan of pizza so putting\ncheese on rice is just perfect.\n\nHahaha.\n\nMmmmm.\n\nWhat do you think?\n\nThat is amazing.\n\nThe best part about it aside from the Kimchi\nBokkeumbap (김치 볶음밥) is obviously\n\nthe melted cheese on top.\n\nBut also what is really cool about this cheolpan\n(철판) here is that because it is made in\n\na stone pot it is really crispy on the bottom.\n\nSo you get that nice crispy burnt rice and\nthat just makes it like so much more delicious\n\nthan regular rice.\n\nOh yeah.\n\nSo we also got some free side dishes and that\nis another thing we love about Korea.\n\nIt doesn't matter what you ordering they're\nalways going to give you a little something\n\nto taste until your meal gets here.\n\nSo we got some kimchi (김치) here which\nis your fermented cabbage.\n\nAgain this just makes an appearance in so\nmany different forms.\n\nI know, even though we're having it as the\nmain dish as gimchi (김치) you can never\n\nget enough of that.\n\nWe'll definitely finish that side dish amount\nof kimchi (김치).\n\nBut you know what the flavors are so much\nmore intense when you're eating like the fresh\n\nkimchi (김치).\n\nIt is more like pickled and almost vinegar-y.\n\nYep.\n\nUm, and let's try this other thing.\n\nAnd I think that is the.\n\nI think that is radish.\n\nI think that is yellow radish.\n\nI think it is called Danmuji (단무지).\n\nAnd that is something I can't remember exactly.\n\nI've been gone from Korea a bit too long.\n\nMmmm.\n\nBut you find that a lot with, especially with\nChinese Korean restaurants.\n\nI mean it is a staple in kimbap (김밥) restaurant\ntoo but it is always with Chinese Korean food.\n\nBut you know what this one was a little bit\nsweeter so I'm not a huge fan.\n\nI prefer the spice to be honest.\n\nYeah.\n\nDoes it reset your a palate a bit though?\n\nI guess it does.\n\nIf you need a break from that burning sensation.\n\nHahaha.\n\nAnd we've got more side dishes.\n\nSo over here some kind of green vegetable.\n\nI don't think it is spinach even though it\nlooks like it.\n\nAnd it also has some sesame seeds, a little\nbit of onion.\n\nA little bit of carrot.\n\nLet's get it all in.\n\nYeah.\n\nThat is good.\n\nWell, we are just about done.\n\nSo let's do price point.\n\nWe polished that off with authority guys.\n\nI needed help.\n\nYou had to help me.\n\nYeah, I probably had half of yours.\n\nKimchi Bokkeumbap (김치 볶음밥) is just\ntoo.\n\nJust way too delicious to leave on the table.\n\nSo, in terms of price point that was eleven\nthousand five hundred Won (원).\n\n₩11,500.\n\nAnd yours was 5,500 and mine was 6,000 and\nnow if you get just a regular Kimchi Bokkeumbap\n\n(김치 볶음밥) that is 5000.\n\nSo two of those would be a little bit less.\n\nAnyways, the stuff that we got came to roughly\nabout ten US dollars.\n\nSo really good value.\n\nFive dollars per person and we are leaving\nstuffed.\n\nEspecially me.\n\nNew videos from South Korea every week!\n\nClick here!\n\nWell hello hello.\n\nSo we have another food video coming to you\nfrom Seoul, South Korea.\n\nAnd today we are having Budae Jjigae (부대찌개)\nso check this out.\n\nThis is basically an Army Stew.\n\nKorean Army Stew and half of the ingredients\nare American.\n\nBecause after the Korean War food supplies\nwere kind of low so Koreans started making\n\ntheir way to the American Military Bases and\nthere they found hot dogs, spam, ham so it\n\nhas some rather unusual ingredients for Korean\nfood.\n\nYeah, this is kind of known as the leftover\nsoup or stew.\n\nIt has got a lot of strange ingredients all\nthrown in together but it is a delicious super\n\nand stew.\n\nWe've had it before and we're excited to try\nit again.\n\nSo the traditionally Korean ingredients are\nthings such as gochujang (고추장) the red\n\npepper paste sauce and also they have kimchi\n(김치) and we ordered two supplements.\n\nAnd on the menu they were called Sari (사리)\nand so we ordered Ramen (라면) which are\n\nthe noodles if you take a look down here.\n\nYou can see the noodles cooking.\n\nWe've got two sets of noodles.\n\nAnd the other thing that we ordered as a supplement\nand add in was Mandu (만두).\n\nThe dumplings.\n\nOf course those are the Korean dumplings and\nI just broke one off.\n\nDestorying out meal.\n\nWhoopsies.\n\nAlright, so I guess now we just let it cook.\n\nNow we wait for it to boil.\n\nIt is the hurry up and wait time.\n\nYeah.\n\nAnd because this is a Korean meal we couldn't\nforget the side dishes.\n\nYeah.\n\nAlways present.\n\nSo while we're waiting for this to cook let's\ngive you a tour of the banchan (반찬).\n\nSo let's start here.\n\nWe have the kongnamul (콩나물) bean sprouts,\nwe have the kimchi (김치) the fermented\n\ncabbage, we have kind of the fish cakes and\nthen we have the greens.\n\nSo it is a nice mix and then we were each\ngiven a thing of rice.\n\nA bowl of rice.\n\nRice.\n\nYou always have rice at the table.\n\nYeah.\n\nIt doesn't matter what you're having.\n\nYou never have a Korean soup or stew without\nrice by your side.\n\nIt is mandatory.\n\nIt is mandatory.\n\nSo our host at the restaurant just off or\neither turned down our heat in the pot so\n\nI think it is ready to eat.\n\nAnd as you can see the noodles definitely\nlook cooked now.\n\nYeah.\n\nWe also discovered it had some different kind\nof noodles as well.\n\nThey have they are called the Korean glass\nnoodles.\n\nSo we have some other mystery ingredients.\n\nWe also found that there was some tofu put\nin as well.\n\nYeah, you can see the big chunks of tofu there.\n\nAnd I mean really how long do you have to\ncook spam and hot dogs.\n\nI feel like this all good to go.\n\nSo you're getting the toppings first.\n\nAnd then you're going to get some soup.\n\nA little bit of everything.\n\nYes, some tofu.\n\nLove me some tofu.\n\nTrying to keep the camera away so it doesn't\nfog up.\n\nBut I'll zoom in to your bowl.\n\nSo there we go.\n\nI think I have a little bit of everything.\n\nWhat else?\n\nMaybe some kimchi (김치)?\n\nYeah, add some kimchi (김치).\n\nDo you have enough soup?\n\nYes.\n\nTada.\n\nOkay, so going in for my first bite.\n\nLet's have a look down here.\n\nHonestly, I think the last time I ate hot\ndogs willingly okay was probably either the\n\nlast time I had Budae Jjigae (부대찌개)\nor when I was in middle school when I would\n\nslice hot dogs and mix them in with potatoes.\n\nYeah, we're not big fans of it on its own\nbut it somehow works in this stew.\n\nIn this Korean soup.\n\nSpraying everywhere.\n\nSpicy.\n\nAlright let's see what else we can find here.\n\nMaybe some noodles, kimchi and they are like\nslipping off of my chopsticks.\n\nHahaha.\n\nGot some skill here.\n\nIt is still steaming.\n\nI don't know if you can see that.\n\nOh yeah.\n\nWe can see it.\n\nEspecially if we look down at the pot.\n\nYeah, it is interesting.\n\nHow is it?\n\nIt is good.\n\nIt is kind of interesting having like Korean\ningredients and American ingredients and it\n\nis like fast food from both cultures because\nyou've got like ramen noodles which are super\n\npopular here you can get them to go and hot\ndogs.\n\nSo yeah, it is an interesting meal for sure.\n\nBut you have to try it when you come to Korea.\n\nIt is one of those must have dishes.\n\nJust for the experience.\n\nAlright, time for me to go in for my first\nbite.\n\nFirst bite.\n\nA bit of tofu and a bit of noodles.\n\nMmmmm.\n\nHow is it?\n\nIt is quite tasty.\n\nYeah.\n\nYeah.\n\nPerfect on a cold day like today.\n\nSo we have overcooked ours a little bit.\n\nThe water has evaporated.\n\nWe've turned it off.\n\nI think it has been mostly absorbed by the\nnoodles but that is okay.\n\nAnd it is starting to stick.\n\nWe're going to have some nice thick noodles\nto eat.\n\nYeah, this looks more like a stew than a soup\nnow.\n\nYep.\n\nCheck it out.\n\nMost definitely.\n\nAll bundled up ready to face the outdoors.\n\nYeah, it is another cold day here in November\nin Korea.\n\nSo in terms of price point that was very reasonable.\n\nThe Budae Jjigae (부대찌개) came to six\nthousand Won (원) per person.\n\nSo twelve thousand in total.\n\nAnd with the mandu (만두) and ramyeon (라면)\nsupplement that brought it up to fifteen thousand\n\nWon (원) so W15,000 KRW which is roughly\njust over like twelve US dollars.\n\nSo pretty cheap to eat all of that food.\n\nIn terms of the quality and the taste it is\ndefinitely something that we both think is\n\ngood but compared to other traditional Korean\nsoups and stews like jjigaes.\n\nYeah like Sundubu jjigae (순두부찌개)\nand Kimchi jjigae (김치찌개) for example\n\nare not quite up to that standard.\n\nSo we would have this every once in a while.\n\nSo good morning from Seoul, South Korea.\n\nIt is a beautiful day out and we are starving.\n\nWe haven't had breakfast today and it is almost\nlunchtime.\n\nSo we're going out for Mandu (만두).\n\nYeah, this is one of our favorite Korean snacks\nand we can't wait to show you what it is all\n\nabout.\n\nLet's go eat.\n\nAlright, so the dumplings have arrived.\n\nYeah, so super exciting moment for me right\nnow.\n\nHahaha.\n\nWe really like this restaurant.\n\nIt is just behind Hapjeong station (합정역)\nand they do specialize in Mandu (만두) so\n\nlet's take a look down here.\n\nOh but first.\n\nOh, cool.\n\nWe also got Manduguk (만두국).\n\nGamsahamnida.\n\nBut back to the main dish.\n\nYeah, back to the main dish.\n\nYou ordered a platter of Mandu (만두).\n\nYep.\n\nDo you want to tell us a bit about it?\n\nSo take a look down here.\n\nThis is called Modum Mandu (모듬만두)\nand what that means is kind of assorted Mandu\n\n(만두).\n\nSo we got a whole bunch of different kinds.\n\nThere is kind of like there is your regular\nKimchi Mandu (김치만두) there is your\n\nmeat mandu (만두).\n\nI think there is a curry mandu (카레만두)\nand there is another kind so we're going to\n\nsample all of them.\n\nWe're going to be trying all of those.\n\nFive different types.\n\nYeah and you can see their different shapes\ntoo which is really cool.\n\nOh la lah.\n\nAnd then the other dish that we got which\nis right in front of you if we look down there\n\nis Manduguk (만두국).\n\nSo that is basically your Mandu soup.\n\nSo I'm starting with the rather unusual one.\n\nThis is stuffed with curry.\n\nMmmm.\n\nIt stuck to my palette.\n\nThere we go.\n\nYeah, so it is not your average Indian curry.\n\nIt is like your Korean curry so it is kind\nof mild, yellow in color and yeah it is interesting.\n\nI've never had a curry dumpling before.\n\nMmmm.\n\nOkay so we have two orange dumplings.\n\nThis one here and this one so it has to be\nkimchi (김치) just based on the color alone.\n\nI'm not sure if there is a difference.\n\nMaybe one of them also has meat.\n\nI think the round one might have meat.\n\nThe one that you picked up.\n\nSo I'm just going to dig right in.\n\nMmmmm.\n\nOh my.\n\nSpicy!\n\nSpicy!\n\nThis is like kimchi (김치) and spice.\n\nWow.\n\nOh.\n\nWeren't expecting that huh?\n\nWhew.\n\nOh, your turn.\n\nHaha.\n\nSo I've been having my Mandu (만두) plain\nbut technically you're supposed to make a\n\nlittle sauce for it.\n\nYeah.\n\nSo this is a kind of a soy vinegar mixture\nhere.\n\nYeah.\n\nSo we're going to pour a bit of this in here\nand then we have kind of some chili powder.\n\nJust a little bit.\n\nThat stuff is potent man.\n\nSo I'm going to mix that around with the chopsticks.\n\nYep.\n\nAnd voila.\n\nWe have our mix.\n\nSo which one are you going to try?\n\nAlright, I think I'll try this one over here\nwhich I'm not entirely sure.\n\nI think this might be a gogi one which is\nmeat.\n\nBut I'll find out in a moment.\n\nSo put it in the dip.\n\nOne bite.\n\nMmmm.\n\nThat is a sweet meat one.\n\nOh, maybe it is bulgogi (불고기)?\n\nI think it is bulgogi (불고기).\n\nIt does taste like bulgogi (불고기).\n\nThere you go.\n\nOh man that is so good.\n\nThis place does awesome mandu (만두).\n\nAlright, let's go in for round two.\n\nAlright so round two will be the other mystery\none.\n\nThat looks like the classic like pork, noodles.\n\nYeah, we'll see what that one is.\n\nAgain, you are right.\n\nHaa.\n\nHow do you know all this stuff?\n\nI know them all.\n\nHow do you know this stuff?\n\nI come here very often.\n\nThis is a very budget friendly meal so when\nI was first teaching in Korea and I had no\n\nmoney I would go and get mandu (만두) for\nlike two dollars and fifty cents.\n\nHaha.\n\nSo I mean we can't really go wrong with this.\n\nNo you can't.\n\nOkay, and let's go for the third one that\nwe haven't tried which is the other kimchi\n\n(김치) one.\n\nAnd hopefully that one won't be as spicy but\nwe'll see how you fare.\n\nMmmmm.\n\nYou know what?\n\nThat one it is spicy but it also a bit sweet.\n\nSo I definitely think it is different from\nthe one you had but you do taste the kimchi\n\n(김치) but you also taste quite a bit of\nmeat as well.\n\nOh.\n\nReally good.\n\nSo for myself I ordered the manduguk (만두국)\nso let's have a look at the bowl here.\n\nThis is a very light broth.\n\nIt has some like some whisked eggs in there,\num some seaweed, some pepper and lots of dumplings\n\nso you can just fish them out and put them\non this little side bowl.\n\nSo yeah this is kind of like the type of meal\nyou'd want to eat if you have a cold or you're\n\nfeeling kind of sick.\n\nIt is nice fall food.\n\nYeah, it is like I see it as the Korean version\nof like a chicken noodle soup.\n\nEven though there is no chicken but you know\nwhat I mean it is just like a light broth.\n\nSo there we have the classic mandu (만두)\nin there.\n\nThis looks like the pork, noodle, veggie variety.\n\nAnd it is still steaming so I don't want to\nburn myself.\n\nYeah, that is something we have a bad habit\nof doing when we eat.\n\nWe often burn ourselves.\n\nWe don't blow on our food to let it cool down.\n\nThat is nice.\n\nHow is that?\n\nI like this one because it is not spicy.\n\nIt is just like very mild simple food and\nwe'll grab some egg and some seaweed.\n\nAnd you know it is starting to get really\ncold out so it is also just a nice meal to\n\nbe enjoying indoors.\n\nMmmm.\n\nThat is really nice.\n\nLove this dish.\n\nIt is a classic.\n\nAlright Sam, so do you want to give us a lesson\non the history of mandu (만두)?\n\nSo they think it possibly came from Mongolia\nor from the Middle East via Central Asia along\n\nthe silk road.\n\nAnd so it shares a lot of similarities with\nCentral Asian Manti (Manty) yeah.\n\nMahnti.\n\nManti.\n\nAnd also Tibetan Momos.\n\nYeah.\n\nAnd it also reminds us a little bit of the\nkind of dumplings you get in different parts\n\nof the world like Pierogi in Poland and also\nempanadas in South America so it is a food\n\nwe're very familiar with and it is something\nwe love.\n\nAlso when you come to Korea you can get them\nin different forms.\n\nThe ones we're having here are steamed but\nyou can also get them pan-fried and they're\n\ncalled gunmandu (군만두) and they're typically\nin Korean Chinese restaurants.\n\nAnd you can also get giant sized ones and\nthey're called Wang Mandu (왕만두) and\n\nthey're also really good so there is a lot\nof different ones you can try.\n\nHighly recommend it.\n\nIt is one of our favorite Korean snacks.\n\nIn terms of price point the Mandu platter.\n\nThe modum Mandu (모듬만두) came to three\nthousand five hundred Won and the Manduguk\n\n(만두국) the soup was five thousand Won\nso in total that was W8500 KRW.\n\nSo really good value.\n\nThat is about around seven US dollars and\nthis place is so popular they have two locations\n\nright beside each other and once again it\nis behind Hapjeong station (합정역) so\n\ndefinitely check it out if you're in Seoul.\n\nAnd someone has a mouthful of candy.\n\nYeah.\n\nHow are you able to speak?\n\nI have two mints in my mouth right now.\n\nSo you get free candy at the end.\n\nMultitasking over here.\n\nWell good afternoon.\n\nI have just woken up from my afternoon nap\nand I decided hey street food would be pretty\n\nnice.\n\nSo we decided to check out a local market.\n\nKorean street food is a good idea anytime\nof day as far as I'm concerned.\n\nYeah, so we're at the Mangwon Market (망원시장).\n\nThis is a really cool market here in Seoul\n(서울).\n\nIt is not one of those popular touristy markets.\n\nIt is very much a local market.\n\nIt is nearby Hapjeong (합정) and also Hongdae\n(홍대) area.\n\nSo we're just going to check it out.\n\nWe're going to show you guys what you can\nfind here as well as sample a whole bunch\n\nof different Korean street food (한국 길거리\n음식) here in Seoul.\n\nLet's do it.\n\nExciting times.\n\nLet's start eating.\n\nSo we're starting off with the cheon won (천원)\nmenu.\n\nThe one thousand won (원) menu.\n\nThis should be awesome.\n\nAnyeonghaseyo.\n\nDanhobak (단호박) hana.\n\nGamsahamnida.\n\nGot it right here.\n\nLet's eat it.\n\nThis one is for you.\n\nIt was cheaper.\n\nIt was only 500 hundred Won (원).\n\nAre you serious?\n\nIt was five hundred won (원).\n\nW500 KRW for that.\n\nYeah.\n\nLook at that.\n\nSo it looks like a donut but it is actually\na croquet.\n\nI saw that when I ordered.\n\nOkay.\n\nA pumpkin croquet.\n\nSo we were way off.\n\nBut hey, I love getting a deal this is literally\nhalf price than what I thought.\n\nLet's dig in.\n\nSo let's try this.\n\nI've ever this before.\n\nThis is fascinating for me because I've tried\nmost Korean street food (한국 길거리\n\n음식).\n\nBut I never tried this.\n\nI'm curious to see if it is going to be savory\nor sweet.\n\nMmmm.\n\nIt is actually kind of both.\n\nIt is a little bit sweet but it is also savory.\n\nI've got to have another bite.\n\nI guess the dough is probably more savory\nsince it has been deep-fried.\n\nYeah.\n\nAnd the pumpkin would be sweet?\n\nMmmm.\n\nGive us a good luck.\n\nLook at this.\n\nYou can see you can really see the pumpkin\nhere.\n\nOh.\n\nYou can really see the pumpkin here.\n\nLook at that.\n\nThat almost looks like curry.\n\nYeah, it is.\n\nI'm actually going to correct myself.\n\nIt is a bit more savory than it is sweet.\n\nMore savory than sweet.\n\nAlright, well you are clearly enjoying it.\n\nIt is like falling out of your mouth.\n\nI'm wolfing it down over here.\n\n(Speaking Korean)\n\nMandu (만두).\n\nyachae (야채).\n\nOkay, so do you want to tell us what you ordered?\n\nYeah, absolutely.\n\nWe're having Tteokbokki (떡볶이) which\nis basically my all-time favorite Korean street\n\nfood snack.\n\nSo let's take a look down here.\n\nI'll give you a tour.\n\nAnd the tteokbokki (떡볶이) part here is\nbasically the Korean rice cakes in a gochujang\n\nsauce (고추장).\n\nA spicy red pepper sauce and then you also\nhave fishcakes and then over here I ordered\n\nsomething called twigim (튀김) which is\nbasically the fried battered objects that\n\ncome along with it.\n\nObjects?\n\nMostly vegetables.\n\nSo I have like mandu (만두).\n\nOkay dumpling.\n\nThis one if called yachae (야채) which is\ndifferent vegetables and then over here we\n\nalso have.\n\nI think there is sweet potato somewhere in\nthere.\n\nYes, sweet potato which is kokuma (고구마).\n\nCan't wait to try all of that.\n\nAlright, I'm going to start off with the tteokbokki\n(떡볶이).\n\nDig in.\n\nHere we go.\n\nOne big piece of rice cake.\n\nThat is a giant sized rice cake.\n\nIt is like extra long.\n\nOh, massiseoyo (맛있어요).\n\nMassiseoyo.\n\nNe.\n\nVery delicious.\n\nKorean tteokbokki (떡볶이).\n\nYeah, very good.\n\nMassiseoyo (맛있어요).\n\nOh, that is awesome.\n\nSuch good tteokbokki (떡볶이).\n\nAnd now we're going to try the twikim.\n\nSo I'm taking the sweet potato piece here.\n\nI'm going to take it for a swim here in the\ngochujang sauce (고추장).\n\nYep.\n\nAnd let's try that.\n\nA little messy over there.\n\nDon't burn yourself.\n\nA little bit too big of a bite.\n\nIt is like fresh out of the deep fryer.\n\nThat is my favorite twigim (튀김).\n\nYeah.\n\nIf you're going to try one kind of twigim\n(튀김), in Korea with your tteokbokki (떡볶이)\n\nthen make sure you get the kokuma (고구마)\nyou get the sweet potato.\n\nIt is just so good.\n\nSo sweet, so delicious.\n\nAnd it tastes so good when it is crispy.\n\nSo before I gobble all of the twigim (튀김)\nand tteokbokki (떡볶이) why don't I share\n\na little bit with you.\n\nShare.\n\nSo I'm going to add some sauce to mine.\n\nSo this is pretty cool.\n\nIt is kind of like a spicy soy chili sauce\nwith sesame seeds.\n\nOh yeah.\n\nSo you can use a spoon if you want to get\nlots of it.\n\nOr you can use this little brush and just\npaint the twigim (튀김).\n\nThat is awesome so you're.\n\nIt gives it a lot more flavor.\n\nIt makes it spicier.\n\nYou're going to try the twigim (튀김) then.\n\nWhich one do you have?\n\nMandu (만두).\n\nMandu (만두)?\n\nHow is that?\n\nIt is nice and spicy.\n\nIt is good.\n\nI like a lot better with the sauce.\n\nIt gives it more flavor.\n\nSo even though you can find lots of street\nfood here that is not the only thing they\n\nsell at this market.\n\nYou can also get lots of fresh produce, fruits,\nvegetables.\n\nThey have butchers.\n\nYou can buy clothes, you can buy school supplies.\n\nSo a little bit of everything.\n\nThere is definitely lots of variety here.\n\nAh, tteok (떡) hana.\n\nSo which package are you getting Audrey?\n\nI guess this one.\n\nThe little ones.\n\nGamsahamnida.\n\nGamsahamnida.\n\nI forgot to count my money.\n\nIt is two thousand Won (원).\n\nSo what did you get Audrey?\n\nSo I got myself some little rice cakes.\n\nI'm not going to eat them right now because\nwe've been having a lot of street food.\n\nI'm taking this home for later as a little\nsnack.\n\nThey come in different colors but the filling\nis often the same for all of them.\n\nUm, it might be red bean paste.\n\nThat is what it usually is with the bigger\nones.\n\nI'm not sure with the little ones.\n\nYeah, they have different fillings and these\nare called tteok (떡) and I think these might\n\nbe songpyeong.\n\nI think these might be the ones that are had.\n\nThat you have on special holidays and they're\nespecially sweet.\n\nThey are sweeter than most.\n\nSo they are really good.\n\nOkay so we just finished covering one half\nof the market.\n\nNow we're, I nearly got run over there.\n\nNow we're going to cross the street and visit\nthe second half of the market which continues\n\non the other side of the road and I've been\nholding out for sweets so I really hope I\n\ncan find some hotteok (호떡) when we are\nthere.\n\nAnother thing I find really amusing is that\npeople are going through the market on a motorbikes\n\neven though it is a pedestrian only area or\nso it would seem.\n\nSo you have to be careful and kind of watch\nout because they come out of nowhere.\n\nTteokkochi (떡꼬치) almaeyo. 500 or 1000.\n\nCheon Won (천원) juseyo.\n\nNe.\n\nClearly somebody hasn't tired of the rice\ncakes today.\n\nYeah, sticking with the theme of the rice\ncakes for this afternoon I've got another\n\nKorean street food snack here.\n\nWe've got something called tteokkochi (떡꼬치).\n\nSo I'm going to take a bite and then describe\nit to you after.\n\nMmmm.\n\nSo how this is different from tteokbokki (떡볶이)\nis that the sauce is completely different.\n\nThis is more like a sweet and sour type of\nchili sauce that is on top of it.\n\nAnd also the rice cakes have been cooked differently.\n\nThey've been obviously cooked a little bit\nlonger and they are crispier but also still\n\nchewy while you are chewing them.\n\nSo this is almost a little bit almost like\na dessert snack.\n\nSo are the rice cakes pan-fried then?\n\nI think they are.\n\nYeah, because they are crispy on the outside.\n\nYeah.\n\nSo really good.\n\nAnd again this one was only cheon Won (천원)\nso less than one US dollar.\n\nCan't go wrong.\n\nIt is kind of funny with this dish I had never\ntried it in Korea but then when we were in\n\nKyrgyzstan.\n\nYour first time to try it was in Bishkek,\nKyrgyzstan.\n\nThey had a Korean restaurant.\n\nKorean restaurant so there you go.\n\nWhich is kind of unusual.\n\nGoing to go in for more.\n\nMmmmm.\n\nSo if you had to choose do you prefer tteokbokki\n(떡볶이) or tteokkochi (떡꼬치)?\n\nThey are nothing alike so it is comparing\napples with oranges.\n\nBut right now I've had quite a bit of savory\nthings so I'm appreciating the kind of sweet\n\nchili sauce on this.\n\nA very diplomatic answer.\n\nSo your'e up again.\n\nWhat have you got?\n\nI found my favorite all-time Korean street\nsnack.\n\nThis is called hotteok (호떡) and it kind\nof looks like a donut or a really fat pancake\n\nand it is usually filled with brown sugar\nand pine nuts and cinnamon.\n\nYours is a special one.\n\nWhat is yours?\n\nThis one is nokcha (녹차) so this is green\ntea hotteok (호떡) which I have never had\n\nbefore.\n\nAnd just looking at it.\n\nIt looks like it has got little bit of like\ngreen tea like loose leaf.\n\nYeah.\n\nYeah.\n\nSo let's see what it tastes like.\n\nTry that.\n\nAh, it is so hot.\n\nPiping hot.\n\nIt is freshly made.\n\nJust made that for you.\n\nHave you got to the gooey part in the middle\nyet.\n\nHaven't got to the gooey part.\n\nI don't know if there is a gooey part.\n\nMaybe this one is just sprinkled with green\ntea.\n\nFirst impressions though is it sweet?\n\nIt tastes like a sweet donut.\n\nSo far so good.\n\nI think it may have a filling though.\n\nAhh.\n\nHere we go.\n\nSo look at that.\n\nThere you have your brown caramelized sugar,\nsome nuts, a little bit of green tea loose\n\nleaf, cinnamon.\n\nIt smells amazing.\n\nAnd you call it smells like Christmas, right?\n\nI think that is one of the reasons I like\nit so much.\n\nIt is just like such a comforting aroma.\n\nIt smells like Christmas.\n\nIt is so so good.\n\nAnd I'm burning myself right now having this\nbut it is just so good.\n\nI don't really want to wait.\n\nAnd how much was it?\n\nOne thousand Won (원).\n\nWow another cheon Won (천원).\n\nSo less than a dollar.\n\nWe're just feasting like Kings and Queens\nhere without paying much at all.\n\nWe sure are.\n\nSo someone couldn't resist temptation.\n\nHe's having some hotteok (호떡) too.\n\nYou know what?\n\nYou were kind enough to share so I really\nappreciate that because we were just supposed\n\nto kind of each get our own things but let's\ntry it.\n\nOooh.\n\nThis is definitely my favorite Korean street\nfood dessert snack.\n\nLike bar none.\n\nThis is so good.\n\nI could eat this everyday and probably not\nget sick of it.\n\nAnd we decided we couldn't wait until we got\nhome to try the rice cakes.\n\nI know.\n\nConsidering I just had something sweet the\nhotteok (호떡) it was like I could have\n\na little something else and I've already bought\nthese.\n\nSo I'm going to dig in to the rice cakes.\n\nAnd I wonder if the green ones are like green\ntea flavored or anything like that.\n\nI think the white one is going to be sweet\nand the pink one.\n\nI'm not sure about the green one though.\n\nLet's try the pink one.\n\nThese are little.\n\nThese are like mini sized.\n\nLet's see what is in them.\n\nMmmm.\n\nIt is not red bean paste.\n\nIt is like a sweet jelly.\n\nIt is orange but I have no idea what kind.\n\nNo idea what it is.\n\nI've never had this before.\n\nDoes it taste good.\n\nIt tastes great.\n\nYeah.\n\nAlright, I'm going in for one.\n\nHere comes the hand.\n\nHa.\n\nLet's see if you can decipher the mystery\ningredient.\n\nIt is almost like syrupy.\n\nMmmm.\n\nLook at that.\n\nMmmm.\n\nThose are so good.\n\nI know.\n\nThose are so good I'm having one more.\n\nOne more.\n\nOpen it up.\n\nI'm going to have a pink one.\n\nI think they all have the same filling though.\n\nWow that is delicious.\n\nYeah.\n\nSo how did you enjoy this market?\n\nIt was awesome.\n\nI really appreciate this market because it\nhas such a local feel as opposed to feeling\n\nlike a touristy market and that made it a\nlot of fun.\n\nThere are people that who are in the market\nthat were curious about what we were doing.\n\nNobody was jaded, nobody told us hey no pictures\nno taking video.\n\nEveryone was like really in to what we were\ndoing.\n\nAnd that was awesome.\n\nI think it is just a cool alternative to some\nof the more popular markets in Seoul.\n\nAnd it is just one stop away from Hapjeong\non the brown line so if you come here you\n\ncan go to Mangwon station and go out exit\ntwo and then it is just five minute walk and\n\nyou're here.\n\nYeah.\n\nYou turn left at the exit and then left again\nat the next major intersection.\n\nYeah, so it is not far at all.\n\nSo highly recommend coming here and man am\nI ever full.\n\nSo for today's video we are at a place called\nSulbing (설빙) and this is a popular chain\n\nin Korea that specializes in frozen desserts\n(디저트).\n\nWe're going to be trying something that is\nquite similar to Patbingsu (팥빙수) and\n\nPatbingsoo (팥빙수) is a shaved ice dessert\nwith red beans.\n\nBut we're having Sulbing (설빙) which is\nactually frozen milk that has been shaved\n\ninto these little snowflakes so you get a\nmuch creamier dessert (디저트).\n\nAnd we've ordered two different varieties\nso those are coming up.\n\nYeah, and the Sulbing (설빙) is basically\nyour quintessential Korean summer dessert.\n\nYes, and it is super hot out so we're cooling\ndown with that right now.\n\nLook at what she's got.\n\nIt is here.\n\nLalalala.\n\nSo dessert (디저트) is here.\n\nYeah.\n\nSo I got the blueberry cheesecake Sulbing\n(설빙).\n\nSo let's take a look at that.\n\nAnd before I even begin to talk about this.\n\nI've got to show you just how big this is\nwith a sense of scale.\n\nLike this is my hand.\n\nThis thing is like bigger than my frickin'\nhand basically.\n\nSo the coolest thing that stands out to me\naside from obviously how big it is is that\n\nthere are real blueberries.\n\nLike look at this.\n\nYeah.\n\nReal big thick blueberries.\n\nSo that is going to be my first bite.\n\nAnd I'm going to get a piece of the cheese\nand the sauce here.\n\nAlong with some shaved ice.\n\nI sense a brain freeze coming up.\n\nYeah pretty much.\n\nIt is frozen.\n\nFrozen but you know what delicious.\n\nThe kind of topping they put on is also a\nglazed.\n\nA blueberry glaze.\n\nAnd it is similar to the glaze that you would\nput on a cheesecake.\n\nAnd then you get those nice big thick blueberries.\n\nAnd on top of that the refreshing-ness of\nthe shaved condensed milk.\n\nThe shaved ice.\n\nAnd then the big chunks of cheesecake.\n\nThis is just a wonderful summer dessert.\n\nAnd you also have ice cream there.\n\nYours is topped with ice cream.\n\nI'm a little jealous right now.\n\nMine doesn't come with ice cream.\n\nSeriously guys this is like to beat the thirty\nfive degree weather in Korea in August.\n\nOh, and one more thing it comes with milk.\n\nJust pour that on.\n\nJust pull it all over.\n\nWow.\n\nIt looks like condensed milk.\n\nOh, now that is a thing of beauty guys.\n\nOh la lah.\n\nOh yeah, I'm going to enjoy this one.\n\nOkay, so mine is here as well.\n\nI ordered the chocolate brownie.\n\nI've had this one before.\n\nIt is delicious.\n\nSo why bother trying something new.\n\nLike when you walked in here you're like I'm\ngetting the chocolate brownie.\n\nThere was no negotiations there.\n\nI'm just pouring the milk.\n\nI want it and I'm going to eat it all too,\nright?\n\nYeah.\n\nSo let me give you a tour of the bowl.\n\nSo basically you've got your shaved milk down\nhere and all around you have chunks of brownie,\n\ncheesecake, brownie, cheesecake.\n\nAnd then you have whipped cream right here\nand it is all topped off with a chocolate\n\npowder and chocolate sauce.\n\nThe cocoa powder as well too.\n\nYeah.\n\nSo look at that.\n\nWow.\n\nSo let's have the first bite.\n\nIt is so big it is like falling over from\nthe sides.\n\nI don't want to waste any of it.\n\nMmmmm.\n\nI'm so scared of the brain freeze.\n\nMmmm.\n\nThat is so good.\n\nWow.\n\nI almost feel like I want to let it melt a\nlittle bit and turn into a milkshake.\n\nThen mix it all together.\n\nThat is how I like my Bingsu (빙수).\n\nMmmm.\n\nSo I think one of the things we both really\nenjoy about this dessert (디저트) is that\n\nit just keeps on giving.\n\nIt is full of surprises.\n\nIt is so big.\n\nSo if you take a look at my bowl.\n\nSo many layers.\n\nI just discovered that mine has Oreo cookie\ncrumbs like towards the bottom.\n\nI had no idea it came with Oreo cookies so\nthat was a nice surprise.\n\nAnd same with yours.\n\nYou ended up finding more fruit in the middle\nright?\n\nI know and like there is actually more blueberry\nsauce at the bottom of it.\n\nSo it is like as you keep going you keep getting\nmore surprises.\n\nI know.\n\nAnd I'm already full and I haven't even finished\nhalf of my dessert.\n\nKeep going.\n\nWe're going to be here a while.\n\nWell, thank you Sam for helping me finish\nthat.\n\nWas it tasty?\n\nYeah.\n\nWhich did you prefer?\n\nChocolate brownie or blueberry cheesecake?\n\nThey're both really good but the blueberry\ncheesecake was like amazing.\n\nAmaze-balls!\n\nLike that is like ninety something and yours\nis like low 90's or high 80's.\n\nSo yeah still good.\n\nDoing some percentages here.\n\nAlright, so time for the price.\n\nHow much did the Bingsu (빙수) cost?\n\nSo mine was ₩10,000 ten thousand Won (원).\n\nAnd yours was eight thousand five hundred\n₩8,5000 Won (원) and so total 18,500.\n\nSo you're looking at around seventeen US bucks.\n\nSo not bad.\n\nWe were a little greedy.\n\nWe probably could have just got one I'd say.\n\nOne would have been enough and we had Tteokbokki\n(떡볶이) for lunch so oooh.\n\nI have a bit of a gut bomb now.\n\nBut if you want to cool off on a hot day in\nKorea definitely recommend this though.\n\nAlright, so tata.\n\nNew videos from South Korea every week.\n\nClick here.\n\nSo we are starting off by having one of our\nfavorite Korean meals.\n\nThis is Korean style Shabu-Shabu (샤브샤브).\n\nAnd unlike other types of syabu-syabu (샤브샤브)\nwhere you have like Japanese and Chinese Shabu-Shabu\n\n(しゃぶしゃぶ) Shabu Shabu (샤브샤브)\nis unique in the sense that it comes with\n\nthree different courses.\n\nYeah.\n\nSo even before we cook it here for you, all\nthese nice aromas and the steam is coming\n\nrising.\n\nBefore we even do that let's take a look at\nthe toppings.\n\nAnd I can explain things a bit more clearly.\n\nSo this is first.\n\nYeah, so these are your plate of vegetables,\nyou've got Mandu (만두) which are the Korean\n\ndumplings, you've got pumpkin all kinds of\ndifferent lettuce and then over here you have\n\nthe meat which is the Shabu-Shabu (샤브샤브).\n\nBasically this is like your thinly sliced\nbeef.\n\nSo after we're done cooking the meat and the\nvegetables we cook the noodles and these are\n\ncalled Kalguksu (칼국수).\n\nThey are handmade noodles.\n\nThey are awesome.\n\nThat is one of my favorite parts but actually\nmy very favorite part is right at the end.\n\nWe add this rice and we turn it kind of into\nkind of basically you use over your leftover\n\nsyabu-syabu (샤브샤브) and you kind of\nturn it into a bokkeumbap (볶음밥) which\n\nis a Korean style fried rice.\n\nAnd it is awesome.\n\nSo no more rambling.\n\nLet's get cooking.\n\nLet's start cooking.\n\nSo the broth is boiling which means it is\ntime to start cooking our food.\n\nSo we're just going to drop in the greens\nfirst.\n\nLook at all of the different assorted greens.\n\nOh my.\n\nLike there is just a tonne.\n\nAnd some mushrooms.\n\nLook at these.\n\nYeah and the key point here is that you actually\ndefinitely want to cook your greens before\n\nyou start cooking the meat.\n\nBecause the meat cooks almost on an instant.\n\nInstantaneously.\n\nYeah, in like a second.\n\nThrow all of that in there.\n\nYou know what?\n\nWe're supposed to be using our scissors.\n\nThat is what they're for.\n\nSo I'm just going to dig right in here with\nmy hands and this is going to make it easier\n\nto eat the vegetables.\n\nWe should have been doing that from the get\ngo.\n\nWhoops.\n\nWhoopsies.\n\nSo we're just waiting for those vegetables\nand mushrooms to cook and then we're going\n\nto put in the meat.\n\nAnd I think I can say we're both salivating\nat this point.\n\nYeah.\n\nIt smells so good.\n\nPretty much just drooling over the pot here.\n\nSo like we were saying the meat really does\ncook in like a second or two.\n\nSam is going to demonstrate.\n\nLook how thinly sliced this is and it is red.\n\nTotally raw right now.\n\nPlop it in.\n\nWatch this.\n\nYou swish it around.\n\nSwish it around.\n\nAnd that is how Shabu-Shabu (샤브샤브)\ngets its name.\n\nIt is basically an onomatopoeia meaning that\nit is the sound of the syabu-syabu (샤브샤브).\n\nThe swish.\n\nThe sound it makes when it is made.\n\nLook at that.\n\nIt is already cooked.\n\nWow.\n\nSo I think we're finally ready to serve ourselves\nup some of that delicious shabu shabu.\n\nKorean style.\n\nThe first course is done.\n\nLook at that.\n\nSo I'm going to try and get a bit of everything.\n\nSo there we go.\n\nMy bowl is all served up and we have some\nmushrooms, the beef, tofu, greens, a rice\n\ncake and of course the broth.\n\nSo let's go for the beef.\n\nOh, look at that it is steaming.\n\nI'm going to try not to burn myself.\n\nThat seems to happen every meal.\n\nMmmmm.\n\nIt is really nice and tender.\n\nAnd it has taken on the flavor from the broth.\n\nIt is super nice, a little bit of spice at\nthe end.\n\nBut yeah that is good.\n\nTrying that broth directly.\n\nAlright, serving myself up a massive bowl\nhere.\n\nI think I grabbed too much.\n\nHahaha.\n\nThat is a big portion.\n\nWhoops.\n\nOkay.\n\nSo I'm going to go for some of the lettuce\nand the meat first.\n\nThat is a nice big piece of meat.\n\nIt is super hot.\n\nWow.\n\nYou know the last time we had Shabu-Shabu\n(샤브샤브)was actually when we were in\n\nKorea.\n\nAnd that was like over three years ago.\n\nIt is amazing having it again.\n\nLike I'm in a very happy place right now.\n\nSo you're grabbing some more meat over here,\nhuh?\n\nI sure am because aside from eating the meat\nstraight out of your soup bowl they also gave\n\nyou these two sauces.\n\nSo this one is kind of like soy sauce with\na little bit of vinegar and some chives.\n\nAnd then they also have this like sweet chili\nwhich is really nice.\n\nSo I've been dipping my meat.\n\nAnd you know the hardest thing about filming\nthis meal is trying not to get the lens all\n\nfogged up from the steam.\n\nI know.\n\nIt is so hot at the table.\n\nI'm like literally sweating here.\n\nI feel like the makeup is melting off of my\nface while I eat.\n\nMmmmm.\n\nBetter with the sauce?\n\nThat is really nice.\n\nIt is just nice to mix it up you know?\n\nBecause we've got a really large portion.\n\nSo just a little bit of everything is good.\n\nMmmmm.\n\nSo good.\n\nThat is so good.\n\nWow.\n\nSo what are you having over there?\n\nYeah, so aside from just all of the meat and\nthe vegetables there is lots of other ingredients\n\nas well.\n\nSo I've got a rice cake in between my chopsticks\nhere.\n\nSo I'm going to try that.\n\nMmmmm.\n\nNice and chewy?\n\nYeah, nice and chewy.\n\nWhen you're eating Korean rice cakes (xxx)\nthe thing is you really do need to chew them\n\nwell.\n\nYeah.\n\nYeah.\n\nAnd the other thing that I'm going to try\nhere is the Mandu (만두).\n\nThis one has been cooking for so long this\nis the Korean dumpling.\n\nThis one has been cooking for so long that\nit is like kind of turned into a gigantic\n\nMandu (만두).\n\nLike a wang Mandu (만두).\n\nLet's try this here.\n\nThat looks a little bit hot.\n\nTry not to burn yourself.\n\nThat is super hot.\n\nI'm burning the top of my gums over here but\nyeah that is really good.\n\nThat is just kind of your plain standard gogi\nmeat Mandu (만두) here.\n\nMmmm.\n\nLovin' it.\n\nSo we've been eating the meat and vegetables\nand we are now ready for round two.\n\nThis is round 2.\n\nSo as I dump this in.\n\nCarefully.\n\nDon't splash!\n\nOoh.\n\nThis is the official star of round two of\nour meal.\n\nSo basically we've moved on from the meat\nand vegetables.\n\nThere is still a bit left but now we are cooking\nthe noodles here.\n\nThe Korean noodles.\n\nOkay so it is now time for the noodles.\n\nSo they are green and orange.\n\nI believe these are like vegetable colored.\n\nMmmmm.\n\nHow is that?\n\nReally nice.\n\nWow.\n\nThey look really thick.\n\nFrom over here.\n\nThey're chewy too.\n\nBut yeah, it is really nice because our broth\nis getting thicker and you can really taste\n\nthe meat and the vegetables that have been\ncooking there.\n\nSo yeah, the noodles have kind of taken on\nthat flavor.\n\nIt is pretty nice.\n\nAlright, and we have officially moved on to\nphase three which is the bokkeumbap (볶음밥).\n\nThe rice part.\n\nThis is my favorite part.\n\nSo we've done this before.\n\nWe're just throwing it all in.\n\nPutting it in to the broth.\n\nBoom.\n\nBoom.\n\nAlright, so now we have to stir that to make\nsure it doesn't stick.\n\nAlright guys, this is what I've been waiting\nfor.\n\nThe rice is done.\n\nTake a look at that.\n\nSo we have it all finished here.\n\nBasically we left enough ingredients so that\nthere was still quite a bit from the original\n\nShabu-Shabu (しゃぶしゃぶ).\n\nYeah.\n\nAnd then we mixed it all together with the\nrice and the egg and the sauce absorbed and\n\nwe let it sit there for a while and we let\nit cook long enough that I think we've let\n\nthe rice burn at the bottom.\n\nWhich is that is the best part.\n\nSo.\n\nYeah.\n\nSo we've now shut off the heater but we're\nletting it get crispy.\n\nIt is super crispy.\n\nSuper crispy here.\n\nMaybe even a little burnt.\n\nHahaha.\n\nOkay, let's try that.\n\nWow.\n\nHonestly guys, that is better than just about\nany kind of bokkeumbap (볶음밥) that you\n\nwould make just on its own.\n\nThe leftovers from syabu-syabu (샤브샤브)\nare incredible.\n\nThe Korean fried rice.\n\nWell Sam, I think you got it all because there\nisn't much left in there.\n\nYeah, we're pretty much just scrapping at\nthe bottom of the bowl at this point.\n\nYeah, so we finished everything so now it\nis time to pay the bill.\n\nSo how much was it?\n\nSo in terms of price point that was twenty\nsix thousand Won (원).\n\n₩26,000.\n\nWhich is $23 US dollars right now.\n\nAnd that is for two people so that is fantastic\nvalue.\n\nAnd for a three course meal.\n\nI know.\n\nWe're so full.\n\nWe're leaving satisfied.\n\nCome get Shabu-Shabu (샤브샤브) when you're\nin Korea.\n\nSo for today's lunch we're actually first\nat the restaurant.\n\nThis place is empty.\n\nIt is about 11 AM but we were super hungry\nso we are going to be having something called\n\nGalbi (갈비) and that is marinated short\nribs.\n\nYou can get pork or beef.\n\nWe've ordered pork because it is a little\nbit cheaper and it comes in a really sweet\n\nmarinade which we really enjoy so we're going\nto be cooking those at the table.\n\nAnd another thing that sets Kalbi (갈비)\napart from say Samgyeopsal (삼겹살) or\n\nanother meat is that it is cooked over charcoal.\n\nSo they're going to be bringing that soon\nand just putting it right there.\n\nI know.\n\nSuper excited.\n\nThis is like the ultimate Korean grill barbecue\nexperience.\n\nGamsahamnida (감사 합니다).\n\nAlright guys, so the star of the meal has\narrived.\n\nThe is the Galbi (갈비) in its marinade\nwhich is made out of soy sauce, garlic and\n\nsugar.\n\nNow we're just waiting for the charcoal to\narrive.\n\nGamsahamnida (감사 합니다).\n\nWow.\n\nIt is here.\n\nThat is a bit scary.\n\nI can feel the heat coming off of it.\n\nYou can really feel the warmth.\n\nIt is like campfire style.\n\nYeah.\n\nLook at that.\n\nGamsahamnida (감사 합니다).\n\nYe (예).\n\nSo we also get shrimp which is kind of cool.\n\nWow.\n\nKomapsumnida (고맙습니다).\n\nYe (예).\n\nThat smells great.\n\nLike you can already smell the sweetness coming\noff of the meat.\n\nThat is so good.\n\nI know.\n\nI'm like.\n\nWe've had this, I have to admit we had this\nmaybe two days ago.\n\nNo, I think it was four or five days.\n\nWas it?\n\nBut like it was so good and coming back here\nagain and filming it.\n\nLike we know what we're getting.\n\nOh yes.\n\nOur mouth is watering.\n\nYeah, I feel like the Pavlovian dog here.\n\nI'm just salivating at the sight of this meat.\n\nIt looks incredible.\n\nSo our meat has been cooking for a while.\n\nNow we're going to flip it.\n\nWe'll flip it over.\n\nWe have the grill master at the table.\n\nNo, well not exactly.\n\nEspecially when compared to your Dad.\n\nBut you know.\n\nHe's trying.\n\nI'm trying.\n\nI'm learning a little bit here and there.\n\nI think in terms of cooking meat it is attention\nto detail and you don't want to wait for it\n\nto cook too long because at that point you've\nreached the point of no return.\n\nThen you're stuck with really hard meat.\n\nYeah.\n\nExactly, so we're just going to pay attention\nto this and flip it frequently.\n\nSo this is what our table looks like right\nnow.\n\nCheck out all of those side dishes.\n\nYeah, and we still have the rice and jjigae\n(찌개) left to come.\n\nOoh.\n\nVoila!\n\nSo now we can dig in.\n\nYeah, this is the moment we've been waiting\nfor.\n\nOkay, so Sam is ready to assemble his first\npiece.\n\nOh man, you better believe it.\n\nThe Galbi (갈비).\n\nI can't believe how kind the people are here.\n\nThe service is incredible.\n\nLike they just.\n\nThey cooked it for us.\n\nThey didn't have to do that and they did.\n\nWhich was so nice of them.\n\nI think like I mean we could have done it\nby ourselves but you know it is always nice\n\nto have a local doing it because they really\nknow the ins and outs of cooking it.\n\nSo I am basically.\n\nI've got my piece of Galbi (갈비) and I've\ndipped it into some Ssamjang (쌈장) sauce\n\nhere.\n\nLet me put a little bit more on.\n\nI've got onions, I've got lettuce and look\nhere comes the jiggae (찌개).\n\nGamsahamnida (감사 합니다).\n\nSo it has all been assembled here.\n\nJust time to pop it into my mouth.\n\nMmmmm.\n\nJust give me a moment here.\n\nHahahaha.\n\nSavor it.\n\nThat was a massive bite.\n\nHow was it?\n\nSo incredible.\n\nSo, yeah.\n\nThey did an excellent job of cooking it.\n\nIt is cooked well.\n\nI mean when you're having pork, when you're\nhaving the Dwaeji Galbi (돼지갈비) you\n\nwant to make sure it is cooked well enough.\n\nAnd you really taste the marinade and then\nwhat I love the Ssamjang (쌈장) gives it\n\na bit of a kick.\n\nThat has red pepper paste and also the soy\npaste.\n\nAnd then when you combine it with lettuce\nand onion it just is aww amazing.\n\nThe meat is really tender.\n\nAlright, so now it is my turn.\n\nI'm going to go for the sesame leaves or Perilla\nleaves.\n\nSo let's get a piece.\n\nThis one looks good.\n\nI'll dip it into your sauce.\n\nSam stole the sauce.\n\nIt is my sauce.\n\nNot sharing.\n\nMy sauce.\n\nHahaha.\n\nThis.\n\nWhat else can I put?\n\nMaybe a little bit of Kimchi (김치).\n\nWhy don't you mix it up a bit.\n\nDifferently than mine.\n\nThat is kind of cool.\n\nSome of this.\n\nOh, that looks good.\n\nSome of this over here.\n\nLet's see what else can I add?\n\nAnd oh garlic.\n\nCan't forget the garlic.\n\nSome of that.\n\nAnd I think that is probably a big enough\nbite.\n\nSo just roll it all up.\n\nAnd that is what is so fun about Korean barbecue.\n\nIt is just like, I mean I think it is so awesome\nto cook things in front of your table but\n\nit is even fun to assemble the meat afterwards.\n\nYou know, putting it in the lettuce or putting\nit in the leaf and all of the different ingredients.\n\nMmmhmmm.\n\nMan, it is good.\n\nIt is really nice.\n\nIt is very sweet.\n\nAnd also the other thing I like - these leaves\nthey almost have like a bit of a minty flavor\n\nto them so it is really refreshing when you\nmix it with the meat.\n\nIt is a nice combination.\n\nI almost like it a little bit more than the\nlettuce.\n\nThe more I eat it I'm starting to enjoy that\nmore.\n\nIt is growing on you.\n\nThat one is still not my favorite.\n\nBut it is kind of good.\n\nYou can have those and I'll take the lettuce.\n\nSo now we're going to give you a tour off\nthe side dishes (반찬) and we have a lot\n\non the table.\n\nLet's start on this side actually.\n\nHere we have some kind of salad with a spicy\nsauce.\n\nI'm not even entirely sure what the ingredients\nare here but it also has some sesame seeds,\n\ndifferent greens.\n\nWe also have this light broth here that I've\nbeen drinking while Sam hasn't been paying\n\nattention.\n\nYeah, it has got a lot of Pa (파) a lot of\nonions.\n\nSome chives.\n\nCabbage.\n\nThen if we go over here this is the soup that\ncomes with the rice.\n\nThis is the Doenjang jjigae (된장 찌개).\n\nYeah.\n\nAnd that is a soy bean paste soup and you\ncan see the big tofu.\n\nThe big chunk of tofu there.\n\nThat is delicious.\n\nThat is such a nice thing to accompany the\nkalbi (갈비).\n\nWe also have lots of onions here and what\nyou're supposed to do is just grab them.\n\nYeah.\n\nAnd stick them in this little bowl and swirl\nthem around a bit.\n\nAnd then over here we have more salad.\n\nRight?\n\nSo this is like a lettuce and yogurt salad\nwith raisins.\n\nWhich is kind of sweet.\n\nIt is really nice.\n\nOh, this one is one my favorites.\n\nPumpkin.\n\nOh man, this is really good.\n\nThat is the date.\n\nSam can have that one because I'm not a huge\nfan.\n\nI love that.\n\nAnd what else, we've got some greens here.\n\nThis reminds me of baby bok choy.\n\nI'm not sure if that is right or not.\n\nAnd then over here we have Kimchi (김치).\n\nGimchi (김치).\n\nYep.\n\nAnd then we have some green noodle in a spicy\nsauce.\n\nSo basically.\n\nThis is crab.\n\nWe also have crab at the table.\n\nAnd rice.\n\nSo I think guys, the overall message here\nwe may have enough food.\n\nYeah.\n\nI don't think we're going to starve.\n\nI think so.\n\nI think we have enough.\n\nDon't think we'll starve today.\n\nAnd one more thing.\n\nThey also gave us this.\n\nIt is kind of like a cold broth with chunks\nof ice and a radish.\n\nYeah, it is super refreshing.\n\nMmmm.\n\nYeah, maybe it is a palette cleanser.\n\nI'm not sure.\n\nBut anyways let's go back to the meat.\n\nThat is the star of the meal here.\n\nSo it is now time for a complimentary dessert\nwhich is also quite refreshing.\n\nYeah, we like polished that meat off big time.\n\nSo it is so nice of them to bring over a Sikhye\n(식혜) which is basically like a basically\n\nlike a sweet rice.\n\nIt is a refreshing drink more or less with\nchunks of rice and some sugar added.\n\nIt is really good.\n\nAnd this one is kind of slushy.\n\nMmmm.\n\nIt is like semi-frozen.\n\nI think it is perfect for summer.\n\nThey made it perfectly for summer.\n\nThey put a lot of ice in there.\n\nOh man, this is really good.\n\nReally sweet.\n\nReally refreshing.\n\nMmmm.\n\nYeah.\n\nAnd one of the other cool things is that sometimes\nyou'll find in Korean restaurants they'll\n\nhave these like self-serve coffees.\n\nAnd man are they even good.\n\nLike I'm on a bit of diet these days, I'm\nnot going to lie so I'm having black coffee\n\nbut this has got.\n\nBlack coffee or sweetened milk?\n\nThis here has a lot of milk and sugar so this\nis like a dessert coffee for me.\n\nOkay.\n\nA little bit of a cheat here.\n\nMmmm.\n\nNice.\n\nSo it is time to wrap up that meal.\n\nTell us how did our Galbi (갈비) feast cost?\n\nYou know what it is always a little bit of\na sad occasion when a Korean barbecue ends\n\nbecause it is just so fabulous.\n\nSo, that was fourteen thousand Won (원) each.\n\nSo it came in total to twenty eight thousand\nWon (원).\n\nSo ₩28,000 KRW.\n\nWhich with current exchange is roughly about\ntwenty five US dollars.\n\nSo when you think about that twelve dollars\nand fifty cents for like all of this food.\n\nAll of the meat.\n\nAll of the side dishes.\n\nThe drinks that you saw, even the dessert\nand a coffee.\n\nI mean to me that is phenomenal value.\n\nSo when you're coming to Korea, especially\nto Seoul.\n\nAnywhere in Korea for that matter indulge\nin Korean barbecue.\n\nYou won't be disappointed.\n\nNew videos from South Korea every week!\n\nClick here!\n\nAlright so good morning from Seoul, South\nKorea.\n\nIt is a bit of a lazy weekend today.\n\nA slow start.\n\nSam was watching baseball so I've been waiting\nfor him to be ready.\n\nYeah, my team lost.\n\nThe Cubs lost.\n\nWomp womp.\n\nI'm a little depressed.\n\nBut anyways today we're kind of doing brunch\nso we're at Caffé Bene (카페베네) which\n\nis one of our favorite coffee chains and Cafe\nBene (카페베네) is huge in Korea.\n\nLike a few years back they had close to a\nthousand branches spread out across the country\n\nso it is super popular.\n\nSo yeah, we're here to have some drinks, some\nfood and we'll be showing you that as soon\n\nas it arrives.\n\nSo funny story.\n\nOriginally we came here because we wanted\nto eat their gelato waffle because when we\n\nused to live in Korea that is what we'd get\nevery single time.\n\nAnd their waffles are so good because they're\nall like caramelized and fluffy and they are\n\njust amazing.\n\nSo we came, we placed our order and then we\nnoticed like the buzzy thing.\n\nIt was calling us back right away and we're\nlike wow?\n\nThat was fast.\n\nToo fast.\n\nBut no I go downstairs and guy is like waffle\nimpossible.\n\nSo I guess I don't know they were out of dough\nor maybe something happened so we had to change\n\nup our order so I'll show you what we got\ninstead.\n\nAnd I think it still looks good.\n\nIt is not going to be gelato waffle but we're\nstill getting one of their top specialties\n\nhere which is their gelato.\n\nNokcha (녹차)!\n\nAnd we're getting the green tea nokcha green\ntea (녹차) flavor.\n\nYes.\n\nAnd what else do we have?\n\nAnd we have a hot cheese bagel with jalapeno.\n\nThat looks pretty good.\n\nYou can see the cheese oozing out.\n\nYeah.\n\nAnd then this I'm pretty sure is a new product.\n\nI haven't seen it before on the menu.\n\nIt said topping pastry.\n\nSo we've got some kind of pastry here with\nwhipped cream and chocolate powder.\n\nIt is definitely big!\n\nYeah.\n\nAnd a drink.\n\nVanilla latte.\n\nAlright Sam what are you starting with?\n\nAh, I'm going for the good stuff.\n\nGoing for the green tea gelato.\n\nOh la lah.\n\nLook at that.\n\nOh man, that \nis so good.\n\nSuch a rich rich green tea flavor.\n\nAlright, what is next.\n\nWhat are you going to get in to?\n\nHow about your coffee?\n\nWhy don't I try that.\n\nVanilla latte.\n\nMy vanilla latte.\n\nSo let's rip off the top here.\n\nTry that.\n\nTake the lid off.\n\nShow us how frothy it is.\n\nGood point.\n\nBecause otherwise you can't even see it.\n\nThe viewers want to see.\n\nFrothy.\n\nVery frothy.\n\nHow is that?\n\nThat is a good latte.\n\nYeah.\n\nAlthough it doesn't have that strong of a\nvanilla taste.\n\nBut really creamy.\n\nReally good.\n\nAlright, so we're going to share the bagel.\n\nCutting that in half.\n\nOh yeah.\n\nMan, look at the cream cheese.\n\nOh wow.\n\nThickly stuffed.\n\nTotally oozing out.\n\nWoah.\n\nTotally oozing out.\n\nSo this one in the middle it has cream cheese\nbut they also put like I guess a regular mozza\n\ncheese and melted it on top of the cream cheese\nso it is like decadent.\n\nLook at how cheesy that is.\n\nI know.\n\nAnd you also see the chunks of jalapenos.\n\nLook at how thick that is.\n\nThat might be.\n\nIt is a behemoth.\n\nIt is a behemoth.\n\nMmmm.\n\nIs it good?\n\nYeah.\n\nThat is really nice.\n\nSo how would you describe it?\n\nSuper cheesy with a bit of a kick.\n\nSo Sam is going to attack the topping pastry\nbefore it melts.\n\nYeah, time to attack this big bad boy.\n\nSo I think they put some whipping cream and\ncocoa powder on it.\n\nI'm not entirely sure.\n\nIt is slowly losing its shape.\n\nOh wow.\n\nJust from cutting it it kind of has the consistency\nof a cinnamon bun.\n\nSo let's try that here.\n\nMmmmm.\n\nOh wow.\n\nOkay.\n\nYep.\n\nThat is definitely whipped cream.\n\nYeah.\n\nWith a bit of cocoa on top.\n\nAnd the pastry itself it looks like really\nbig but it is actually really kind of light\n\nand fluffy.\n\nYeah, very light and fluffy and it is perfect\nfor putting this type of topping like a whipped\n\ncream on top of it because it is just adds\na lot to it.\n\nIs there anything in the pastry?\n\nDoes it have raisins.\n\nUm, let's investigate.\n\nLet's actually investigate that.\n\nI didn't get anything on my first bite.\n\nInvestigative eating.\n\nI don't think so but it does have chocolate.\n\nIt does appear to have chocolate on that.\n\nChocolate is always a good thing.\n\nThat is really good.\n\nYeah.\n\nNice and light.\n\nSo what is your favorite thing so far that\nwe've ordered?\n\nWell, I mean obviously the gelato but I haven't\ntried this one yet so.\n\nThe bagel?\n\nNo, the bagel is up next for me.\n\nWhy don't I just take a bite right here.\n\nI'm going to take one of yours.\n\nGo for it.\n\nJust stealing yours.\n\nMmmmm.\n\nOh wow.\n\nI'm kind of glad you ordered something a little\nbit savory.\n\nIt is spicy too.\n\nI'm feeling that spice.\n\nI keep saying that.\n\nYeah.\n\nThis is really pleasant.\n\nSometimes it is good when you know like because\nthey didn't have the waffles this is getting\n\nus out of our I wouldn't say our comfort zone\nbut out of what we'd normally order.\n\nIt forced us to try something new.\n\nIt forced us to try some new things.\n\nWe decided to make the video so we're rolling\nwith it today.\n\nSo we polished off all of that food.\n\nIt was really good.\n\nThe two items we liked the most were the jalapeno\nbagel with cream cheese and real cheese and\n\nalso the green tea gelato.\n\nThat was fantastic.\n\nSo in terms of price point it came to just\nunder twenty thousand Won (원).\n\nSo I think it was actually was it nineteen\nthousand?\n\nYep.\n\nSo that is ₩19,000 KRW and roughly that\nis about sixteen or seventeen US dollars and\n\nnot bad value.\n\nI mean we got three different food items and\nreally large drink.\n\nSo it is not super cheap but it is the kind\nof place that you want to come and relax and\n\nhave a nice sweet treat basically.\n\nYeah, so if you guys come and check out Cafe\nBene (카페베네) make sure you get the\n\nwaffle.\n\nYes.\n\nDemand the waffle.\n\nHahaha.\n\nAlright, that's a wrap from Seoul (서울).\n\nTata.\n\nAlright, so it is time for another food video\nand today's is kind of breakfast slash lunch.\n\nYeah.\n\nBrunch?\n\nBasically a brunch here in Seoul, Korea and\nwe're having one of my favorites.\n\nWe are having Korean porridge which is known\nas Juk (죽).\n\nAnd Juk (죽) is like this really kind of\nlike it is considered to be a health food\n\nhere in Korea.\n\nYeah.\n\nAnd it is made out of like glutinous rice\nand different ingredients.\n\nI'm getting one made out of pumpkin and you're\ngetting more of a savory one made out of shrimp\n\nand the cool thing is that there is a lot\nof health benefits associated with this food\n\nso it is the type of food you eat when you're\nsick or when you're having bad digestion and\n\nit is considered kind of a slow food.\n\nKind of a get-well type of meal.\n\nSo Sam are you having trouble with your digestion\nis that why we're here.\n\nNo, that is not why we're here today.\n\nWe're here just because it is tasty.\n\nOkay.\n\nThe food is here.\n\nSo I got the Saeyu Juk (새우 죽).\n\nSo if you have a look here this is a shrimp\nporridge and it comes in a massive bowl first\n\nof all.\n\nI wonder if we're actually supposed to share\nbecause they gave us a tiny bowl with a ladle\n\nso you can kind of like just pour it for yourself.\n\nYeah, you could definitely come here and order\none of these to share but I mean we're hungry\n\nso we're going to try see if we can finish\nour own.\n\nAnd look at that.\n\nIt is topped off with it looks like little\nsesame seeds and maybe some seaweed.\n\nSo I'm just mixing it around.\n\nSo yours is a bit different than mine.\n\nI think the chunks, like the chunks of rice\nthat it has been made with appears to be thicker\n\nthan mine.\n\nYes.\n\nIt is not as smashed or as glutinous as mine.\n\nYeah.\n\nSo mine is chunkier and mine also has carrots\nand chives so this looks great.\n\nYeah, I was kind of craving something savory\nso I didn't order a sweet one like Sam.\n\nYeah, so we have that contrast between the\nsavory and sweet Juk which is cool.\n\nDifferent types of Korean porridge.\n\nOh la la.\n\nThis is steaming.\n\nIt is like pipping hot.\n\nHa!\n\nFirst bite.\n\nMmmmm.\n\nWow.\n\nYou know what?\n\nIt almost reminds me a bit of like a risotto\nbut like a little bit more soupy.\n\nThat is really nice.\n\nYeah, I don't think you've ever had a savory\nJuk (죽) before.\n\nI think you've only tried the sweet ones.\n\nYeah, and I wasn't a huge fan of the sweet\nones.\n\nThey were okay but I'm more of a savory person.\n\nSo an instant hit?\n\nYeah.\n\nThis is really good.\n\nSo do you taste the shrimp or like what are\nyou tasting?\n\nYeah, I mean it is just like a risotto.\n\nI mean you taste the rice.\n\nLike a savory rice that doesn't have a whole\nlot of spices but it is just it is nice.\n\nYou taste the shrimp, you taste the vegetables.\n\nIt is an instant hit.\n\nSo Sam on the other hand he already knew what\nhe wanted to order before we came here.\n\nYeah, I'm getting my favorite Korean porridge\nand that is Dan Hobakjuk (호박죽).\n\nSo basically that is Korean pumpkin porridge\nand if you take a look down here you can see\n\nthat it is very orange.\n\nIt is very pumpkin-y.\n\nAnd it has, it is made with the glutinous\nrice.\n\nYeah.\n\nSo that has been really smashed like thoroughly\nso you don't see the grains of the rice unlike\n\nyours.\n\nAnd I'm going to try to find.\n\nIt also has these enormous giant rice balls.\n\nI don't know if you can see this.\n\nI think I actually grabbed three of them.\n\nYou know what?\n\nIt kind of looks like polenta at first glance.\n\nYeah, it does kind of look like polenta.\n\nBut it tastes very different.\n\nIt tastes very differently.\n\nOkay, so I've served myself up.\n\nSo I'm not going to go for a rice ball on\nthe first bite.\n\nI'll just go for the I guess the Hobak part.\n\nThe pumpkin part.\n\nSo yeah, one thing it is very hot when it\nis served so you do want to really blow on\n\nit before you put it in your mouth.\n\nMmmmm.\n\nOh man, that is good.\n\nYeah?\n\nYeah?\n\nIt is sweet but not too sugary.\n\nIt has got just a very natural sweetness.\n\nYeah.\n\nYou can really taste the pumpkin.\n\nI mean sure it is made out of rice but the\noverwhelming taste is definitely the pumpkin.\n\nAnd yeah, it just is so smooth.\n\nYou put it in your mouth and you don't even\nneed to chew it just goes down nice and slowly.\n\nAnd you know what?\n\nEven though this is like a get-well food and\nyou usually eat it when you're sick I think\n\nit is also just nice to eat it on a cooler\nday.\n\nLike a cool fall day when you just want something\nwarm.\n\nIt is a great late fall winter type of food\nbecause it is served pipping hot and it'll\n\ndefinitely warm you up.\n\nAlright, let's dig in.\n\nSo our Juk (죽) also came with side dishes.\n\nWe've got your kimchi (김치).\n\nA classic so I'm just going to add it to your\nporridge.\n\nMix it in.\n\nAnd it also came with beef and this is kind\nof like a really fibrous meat that I really\n\nlike so I'm also just going to mix that in\nand maybe some of this for spice.\n\nWow, you're going all out here.\n\nYeah.\n\nJust for an extra kick.\n\nI think it'll be nice.\n\nBecause I mean this is quite plain.\n\nIt is simple flavors so if you want to kind\nof spice it up you've got these little side\n\ndishes that you can just plop in.\n\nMmmm.\n\nMagic!\n\nHahaha.\n\nOkay, so I'm just looking at the menu here\nand I'm kind of thinking what I'd like to\n\nhave next time we come back.\n\nAnd they have a whole lot of variety here.\n\nYeah, show us that menu.\n\nOkay, so you can get the porridge with crab\nmeat, with shrimp, they have bulgogi beef,\n\nyou can get it with mushrooms if you're vegetarian.\n\nThere is like black sesame, mung bean, red\nbean, pine nut, all kinds of seeds.\n\nSo there is like tonnes of sweet and savory\noptions.\n\nI know.\n\nAnd you know what?\n\nIf you pay an extra 1000 Won, which is like\nless than a dollar, you get cheese.\n\nHahaha.\n\nYou can get cheese and like add it in and\nlet it melt.\n\nThen it would be more like risotto.\n\nHahaha.\n\nOh my gosh we should have seen that earlier.\n\nYeah!\n\nSo do you feel healthy eating this?\n\nMy health meter has moved up ten points.\n\nNo, I'm just kidding that is really cheesy.\n\nBut yeah, it is a healthy food and I have\na memory like when I got sick when I used\n\nto work in Korea as an English teacher my\ndirector came in and brought me Juk (죽)\n\nas a kind of a get well.\n\nI guess kind of a gift or gesture as like\noh you've got to have this Juk and it is going\n\nto make you feel better.\n\nOh that is sweet.\n\nYeah, it is a good memory that I have.\n\nSo even though those bowls were massive we\nmanaged to finish everything.\n\nBoth of them.\n\nAnd I didn't even help you.\n\nI'm shocked because you've become like a fan\nof Juk like just suddenly.\n\nThat is kind of impressive.\n\nAlright, and let's talk about the cost.\n\nAlright, so the price point I've got the bill\nright here.\n\nSo it was sixteen thousand Won.\n\n16,000 W and that is roughly just over fourteen\nUS dollars so you're looking at about seven\n\ndollars per person and throughout the menu\nyou can order all of the different kinds of\n\nJuk more or less between seven thousand and\nnine thousand Won.\n\nSo that is kind of the rough price point.\n\nOh, I should point out too that we're eating\nat a place called BonJuk (본죽) which is\n\na very popular Juk chain.\n\nYou can find them all throughout Korea and\nI highly recommend coming to this place.\n\nThis is like they really do an awesome Juk\n(죽).\n\nThey do like an amazing Korean porridge.\n\nSo if you're in Korea check out Bon Juk (본죽)\nand yeah we're stuffed it is time to go take\n\na siesta.\n\nBye!\n\nSo as you can probably tell from those intense\nsweat stains on Sam we've had a pretty difficult\n\nday of sightseeing.\n\nWant to tell us about it?\n\nYeah, so originally we planned to visit a\nCaffe Bene and we went there and it had shut\n\ndown.\n\nSo it was like oh gosh.\n\nThat was annoying enough and then we walked\nlike several more blocks looking, and this\n\nwas a big thing we wanted to do today, we\nwanted to go to a parrot cafe.\n\nOne of those quirky cafes you find only in\nSeoul (서울).\n\nAnd we go up there and it is closed.\n\nAnd I was like knocking on the door.\n\nTuk tuk tuk.\n\nAnd all I could hear is like parrots squawking.\n\nSquawk, squawk.\n\nAnd a dog barking.\n\nIt is going Woof, woof!\n\nNobody around.\n\nSo instead we've decided to have lunch.\n\nYes.\n\nAnd we've ordered a little bit of booze.\n\nYeah, we've got some Makgeolli (막걸리)\nand what we're focusing on today are Korean\n\npancakes (전) also known as Korean pizza.\n\nAnd that is Jeon (전) so we are ordering\nHaemulpajeon (해물파전) which is seafood\n\npajeon basically green onion Korean pancakes.\n\nAnd we're also ordering Kimchijeon (김치전)\nwhich is the kimchi pancakes or the basically\n\nthe kimchi pizza.\n\nSo we're just waiting for that to arrive and\nit is time to get boozy early in the morning.\n\nEleven AM.\n\nHahaha.\n\nSo what is cool about South Korea is that\nthere are a number of different alcohols that\n\nare matched to certain foods so when you're\nhaving chicken you typically have beer (맥주)\n\nand when you're having samgyeopsal (삼겹살)\nor some other type of Korean barbecue you\n\ntypically have soju (소주) but when you're\nhaving Jeon (전) these Korean pancakes that\n\nwe're having the preferred drink is Makgeolli\n(막걸리).\n\nAnd it is a kind of Korean rice wine that\nhas a very milky consistency.\n\nIf you take a look at it down here.\n\nIt looks white.\n\nYeah, it is.\n\nIt is white and it kind of got it has got\na bit of chunkiness to it.\n\nA little clumpy.\n\nIt is clumpy.\n\nYeah, that is how it is supposed to be.\n\nOkay.\n\nHave your first sip then.\n\nAh, cheers!\n\nYes, geonbae (건배).\n\nCheers!\n\nOh, it has been about four years since I've\nhad this so yeah it is fantastic.\n\nThe thing I really like about it right now\nis that it is chilled.\n\nSo I mean it is a bit refreshing.\n\nBut this is the kind of Korean alcohol that\nis a little bit sour in its taste and it just\n\ntastes wonderful at the moment I have to say.\n\nSo the first Jeon (전) has arrived and this\nis the Kimchi Jeon (김치전) so let's have\n\na look here.\n\nAs you can see it is a flat pancake.\n\nIt is a flour based pancake that has been\nfried in a pan with oil and it also has chunks\n\nof the gimchi (김치) which is the spicy\nfermented cabbage.\n\nSo I'm going to take a little piece with my\nchopsticks.\n\nOh, we have a dip here.\n\nSo this is soy, vinegar and chili.\n\nAnd you can dip it in.\n\nYeah, the dip goes so well with the jeon.\n\nYou can't just eat it on its own.\n\nAnd it smells \nso good.\n\nMmmmm.\n\nHow is that Kimchijeon (김치전)?\n\nMmmmm.\n\nIt is really nice.\n\nIt is like a savory pancake with lots of spice.\n\nIt is really really good.\n\nMmmm.\n\nSo nice.\n\nI love this stuff.\n\nSo another really neat thing about Korea is\nthat certain foods are often paired with certain\n\nactivities.\n\nAnd when you're hiking a mountain and/or if\nit is really rainy outside that is the perfect\n\ntime to come for jeon.\n\nGuys like when you go with friends and you\ngo have a jeon and you have a makgeoli.\n\nSo it is pretty cool because it has been raining\na lot in Seoul lately.\n\nBut not today!\n\nNot today but I kind of feel like we're making\nup for those other rainy days.\n\nAlright, so I'm just going to dissect this\nhere with my chopsticks.\n\nLook at you working those chopsticks.\n\nYeah, look at that.\n\nAnd this one has a massive piece of kimchi.\n\nYou can see the kimchi right there.\n\nSo you know it is going to be good.\n\nSo let's dip it in that sauce.\n\nOh, wow.\n\nYou know out of all of the jeon and I really\nlike haemulpajeon.\n\nI still think I prefer kimchijeon to all of\nthem.\n\nLike this is just it matches my taste perfectly.\n\nIt is so nice because you get the spice from\nthe kimchi but then the spice from the sauce\n\nas well.\n\nExactly.\n\nFirst thing I want to point out here is just\nhow much better I feel now that I've had a\n\nlittle bit of food and drink in my belly.\n\nLike my mood has improved significantly.\n\nI'm no longer a total curmudgeon.\n\nAnyways, now that I'm in a better mood I just\nremembered that with the makgeolli, I mean\n\nwe're drinking it from the bottle.\n\nThis is what you would find like say you go\nto a convenience store or grocery store.\n\nYou would buy it in a bottle like this.\n\nBut when you're having say a more traditional\nor homemade prepared Makgeolli (막걸리)\n\nit comes in a very special pot that is used\nto pour and so that is really cool.\n\nIf you can have that that is definitely the\nmost authentic way of having the alcohol.\n\nAnd also the way we were drinking it here.\n\nIt is not out of cups.\n\nYou drink it these little bowls.\n\nYep.\n\nThat is how you do it.\n\nThat is how you roll with Makgeolli (막걸리).\n\nGood stuff.\n\nNow let's have you trying that.\n\nOkay.\n\nMmmmm.\n\nYou know I actually remember not liking this\nvery much when I tried it a few years ago\n\nbut it is not so bad.\n\nLike I find it very light and it is a little\nbit fizzy.\n\nYeah.\n\nNormally you don't like alcohol.\n\nYeah.\n\nIt is almost like a girly sparkling wine.\n\nHahaha.\n\nSssshhh.\n\nYou know what I think all of that wine drinking\nwe did in South America has maybe rubbed off\n\non you a bit.\n\nYeah, it is good.\n\nAnd it compliments the Jeon (전) nicely because\nthis is really spicy.\n\nSo I kind of like the sweetness of this.\n\nYou know, to soften the blow.\n\nSo yeah, this is a good meal so far.\n\nA little bit more of that jeon.\n\nYeah.\n\nOh, before Sam steals it.\n\nThis is my favorite one.\n\nMmmmmhmmm.\n\nSo now the second jeon has arrived.\n\nYeah, the pancake.\n\nLike we demolished that kimchijeon guys.\n\nIt is gone.\n\nThat did not last long.\n\nLike I'm thinking less than two to three minutes.\n\nHahaha.\n\nAlright, so let's take a look at the second\nstar of the meal here.\n\nAnd that is the haemul pajeon and that is\nthe seafood green onion pancake.\n\nAnd the haemul refers to the seafood so I'm\ngoing to find a piece of the seafood here\n\nso you can see.\n\nThere is lots of octopus (문어).\n\nLots of octopus.\n\nI think this actually might be squid.\n\nThe\nojing-eo (오징어).\n\nAnd so that is some of the haemul and the\npa (파) the pa part is right here.\n\nAnd that is the green spring onion.\n\nThe scallion.\n\nSo that is a very good combination and we're\nreally looking forward to trying this.\n\nDig in.\n\nI'm just going to dig right in.\n\nAlright, the nice thing is that it kind of\ncomes pre-sliced for you already into little\n\nsquares but I'm going to just slice it up\none more time so that I don't choke on it.\n\nGood idea.\n\nGood plan.\n\nBecause the Pa, the green onions can kind\nof get stuck in your throat if you take too\n\nbig of a bite.\n\nYeah, they're quite chewy.\n\nSo again, dip it into the sauce.\n\nMmmmm.\n\nYeah.\n\nThat is really good.\n\nMmmmm.\n\nSo, again this one is savory.\n\nIt is a savory pancake but it is not quite\nas spicy as the kimchi jeon but you have more\n\ningredients like with the seafood and the\ngreen onion so it is a nice when you pair\n\nthem together it is a really nice combination.\n\nOkay, so now it is time for me to try the\nseafood one.\n\nSo I'm not the biggest fan of seafood so I'm\njust going for a little piece here.\n\nI always find seafood a little bit chewy but\nI'm braving it for the video.\n\nThere you go.\n\nSome kind of sea creature in there.\n\nHahahaha.\n\nYeah.\n\nOkay.\n\nMmmmm.\n\nYou're right it is not as spicy as the other\none.\n\nI think you prefer the kimchijeon.\n\nRight?\n\nI do but you know what it is not bad.\n\nIt is growing on you.\n\nIt is not bad.\n\nI could eat this.\n\nGrowing on you like the makgeollli.\n\nRight?\n\nHahahaha.\n\nYeah.\n\nAnd the seafood isn't as chewy as I was expecting\nso that is very good thing.\n\nWell, I would say that was a very delicious\nmeal.\n\nThere is nothing left.\n\nWe took care of that with authority guys.\n\nAbsolutely demolished that.\n\nOnce again.\n\nOkay so let's talk about the price for the\nwhole meal.\n\nYeah, in terms of the price so the haemul\npajeon was ten thousand won (원).\n\n₩10,000.\n\nAnd the kimchi jeon.\n\nThe kimchi pancake was eight thousand won.\n\nAh, ₩8000.\n\nSo basically in total you're looking at like\nsixteen US dollars.\n\nSo about eight per person to have that glorious\npancake feast.\n\nAnd ah, definitely if you're in Seoul or anywhere\nin Korea you've got to try this.\n\nThis is probably one of my personal favorite\nfoods in Korea.\n\nSo I highly recommend it.\n\nNew videos from South Korea every week!\n\nClick here!\n\nSo Seoul (서울) has some pretty unusual\ncafes and today we're going to be documenting\n\none of those.\n\nWe're heading to 또옹카페 which is basically\na poo cafe.\n\nHahaha.\n\nYes.\n\nThis isn't a cat cafe it is not a dog cafe.\n\nIt is a cafe dedicated to poop in all of its\nshapes and forms.\n\nSo we're going to show you what that looks\nlike.\n\nIt sounds right up our alley.\n\nYeah.\n\nSo we've found the cafe.\n\nIt is kind of hard to miss with the big swirls\nof pooh but there it is.\n\nLet's go.\n\nWhat are you wearing?\n\nIt is my new cap.\n\nI mean, come on it just looks like all of\nthe other ones I've bought.\n\nWe are wearing poo hats.\n\nAnd my poop just fell off of my head.\n\nHahaha.\n\nThis one is a little green.\n\nMaybe I had McDonald's last night.\n\nSo Sam you taught here in Korea for a few\nyears tell us a bit about the fascination\n\nwith poop.\n\nWell there really is a bit of a quirky fascination\nwith poo in Korea and it is hilarious.\n\nI remember one of the funniest assignments\nI did with my students was I basically gave\n\nthem a blank comic book strip and they had\nto create their own comic using English.\n\nAnd this one kid created basically it was\na catastrophe related to pooh.\n\nI guy went up to the top of a building.\n\nHe took a crap it landed on the street caused\na big accident and then there was a news agency\n\ncoming out to report the incident so.\n\nWow.\n\nYeah, that was a very very sophisticated poop\nstory.\n\nI have to say.\n\nI think I gave him an A for that one.\n\nOur order has arrived.\n\nTell us a little bit about what we got.\n\nWell, take a look at this thing of beauty\nhere.\n\nThis is my French Vanilla cafe.\n\nOh la lah.\n\nAnd you can see the intricate art design there.\n\nAnd down below again this would be my dung\nwaffle.\n\nThis is basically a dung shaped waffle covered\nwith poo sauce on top.\n\nWith poop sauce.\n\nMaybe chocolate.\n\nI hope it is chocolate or nutella.\n\nIt is 50-50 with a banana.\n\nWe haven't quite ascertained what it is.\n\nAnd you know what?\n\nThe plate is pretty cool.\n\nThis is basically a latrine or like a squat\ntoilet.\n\nLook at that.\n\nOh yeah, they've got this down here at this\ncafe.\n\nSo we're eating out of the toilet.\n\nSounds about right.\n\nOh, and you know what?\n\nWhat?\n\nIf you come here at lunchtime and you order\npasta or something like that they serve it\n\nin a toilet bowl.\n\nWhy didn't we get that?\n\nIt's too early in the day I suppose.\n\nWe were here for breakfast.\n\nWe're the first customers inside.\n\nSo I bet this is your first time trying a\npoop waffle.\n\nI think it might be.\n\nI think it might be.\n\nMmmmm.\n\nDung-a-licious.\n\nOh no no no.\n\nPooptastic!\n\nPootastic.\n\nNo, that is a chocolate or Nutella sauce.\n\nIt is really good.\n\nWe hope.\n\nWe hope.\n\nSo what are you having to drink?\n\nSo I ordered a mango lassi.\n\nAnd it is actually really good.\n\nIt almost tastes like the ones I was having\nin India when I was traveling there.\n\nSo that is a really good compliment.\n\nAuthentic huh?\n\nYeah.\n\nAuthentic.\n\nNice and thick.\n\nYes.\n\nStop distracting me.\n\nThe waffle is slowly disappearing so I'm going\nto dig in while I still have a chance.\n\nOh, you're going to get a little bit of banana.\n\nIt is like caramelized on top.\n\nThere we go.\n\nDung-y goodness.\n\nPoo waffle.\n\nLet's get that chocolate.\n\nSo poop waffle reaction?\n\nYou know what it is really good.\n\nI can recommend this place.\n\nCome check out the poop cafe guys.\n\nWhen in Seoul, why not?\n\nOkay, so we finished that fantastic meal.\n\nThat poop inspired meal.\n\nHahaha.\n\nSo what was the damage?\n\nAlright, let's access the damage.\n\nSo as you see down here it is eighteen thousand\nWon. ₩18,000 which as of today is sixteen\n\nUS dollars.\n\nSo I mean it was a little bit pricey but why\nare on Insadong (인사동) street which is\n\nvery touristy area of Seoul.\n\nAnd I thought the quality of the food and\nthe drinks was fantastic.\n\nAlso plus you're paying for the experience.\n\nYou really are.\n\nWhere else are you going to go to a poo cafe\nguys?\n\nSo yeah, I do recommend coming and yeah it\nwas a very unique experience.\n\nThat is for sure.\n\nGamsahamnida (감사 합니다).\n\nSo we are going for something called Dong\nBang (동빵).\n\nWhich is basically a poop shaped pancake.\n\nPoo shaped bread pancake.\n\nIt is really hot so I wonder if it is going\nto be chocolate or red bean paste.\n\nI still can't tell but it is burning my mouth.\n\nMmmmm.\n\nOkay.\n\nSo that is a poop shaped pancake filled with\nchocolate.\n\nFreshly made.\n\nYummy?\n\nMmmmhmmm.\n\nWe just had to have it after eating at the\npoop cafe, you know?\n\nIt was mandatory.\n\nHahaha.", "srt": "1\n00:00:00,650 --> 00:00:03,670\nSo we have three reasons to be really excited\ntoday.\n\n2\n00:00:03,670 --> 00:00:07,600\nNumber one, great weather after a really cold\nweek.\n\n3\n00:00:07,600 --> 00:00:12,049\nNumber two, we have just moved into a new\napartment near Seoul station (서울역) and\n\n4\n00:00:12,049 --> 00:00:14,320\nwe know a lot of really good restaurants here.\n\n5\n00:00:14,320 --> 00:00:18,050\nAnd number three, today we are having Gamjatang\n(감자탕) for lunch.\n\n6\n00:00:18,050 --> 00:00:19,869\nYeah, that is really exciting.\n\n7\n00:00:19,869 --> 00:00:25,449\nAnd it is at least ten degrees warmer so let's\nwalk on over to our restaurant and fill our\n\n8\n00:00:25,449 --> 00:00:31,070\nfaces with Korean food.\n\n9\n00:00:31,070 --> 00:00:42,120\nSo we are both super excited about this dish\nbecause it is one of our favorites soups.\n\n10\n00:00:42,120 --> 00:00:43,490\nIt is so so good.\n\n11\n00:00:43,490 --> 00:00:44,490\nYeah.\n\n12\n00:00:44,490 --> 00:00:49,260\nThis Korean soup slash stew is one of the\nmost hearty ones you can have in all of Korea.\n\n13\n00:00:49,260 --> 00:00:51,032\nWe're so excited to be here.\n\n14\n00:00:51,032 --> 00:00:54,110\nSo if we take a look down here I'm going to\nexplain a bit of what is in this dish.\n\n15\n00:00:54,110 --> 00:00:57,950\nSo it is basically the gamjatang (감자탕)\nis a pork spine stew.\n\n16\n00:00:57,950 --> 00:01:03,740\nIt also has potatoes, it has parrilia leaves,\nit has ground sesame and it has a bunch of\n\n17\n00:01:03,740 --> 00:01:06,360\nother vegetable ingredients as well.\n\n18\n00:01:06,360 --> 00:01:10,190\nAnd it also has glass noodles that are already\nin there but we ordered.\n\n19\n00:01:10,190 --> 00:01:11,640\nThat is not enough for Sam.\n\n20\n00:01:11,640 --> 00:01:12,640\nNO.\n\n21\n00:01:12,640 --> 00:01:15,290\nWe ordered a special supplement of ramen (라면)\nwhich we're going to pour in a little bit\n\n22\n00:01:15,290 --> 00:01:16,290\nlater.\n\n23\n00:01:16,290 --> 00:01:19,540\nAh, we want to wait for it to cook a bit longer\nbefore we add that.\n\n24\n00:01:19,540 --> 00:01:21,180\nBut yeah, it is such a nice Korean stew.\n\n25\n00:01:21,180 --> 00:01:26,710\nAnd if you can believe this if you look down\nhere one more time this is actually the small\n\n26\n00:01:26,710 --> 00:01:27,740\nversion of this.\n\n27\n00:01:27,740 --> 00:01:28,770\nThe small size.\n\n28\n00:01:28,770 --> 00:01:33,440\nYeah, you can get also get a medium and large\nand that would make the most sense if you\n\n29\n00:01:33,440 --> 00:01:36,210\nwere with a group of maybe say three to four\npeople.\n\n30\n00:01:36,210 --> 00:01:37,210\nFriends or family.\n\n31\n00:01:37,210 --> 00:01:38,210\nA group of people.\n\n32\n00:01:38,210 --> 00:01:39,210\nFriends, family.\n\n33\n00:01:39,210 --> 00:01:52,520\nSo we're going with the smaller portion which\nactually isn't very small.\n\n34\n00:01:52,520 --> 00:02:07,880\nOkay so they have come and turned down the\nfire so I think it is ready.\n\n35\n00:02:07,880 --> 00:02:09,244\nWe let it cook for about ten minutes.\n\n36\n00:02:09,244 --> 00:02:11,410\nIt is still bubbling up a storm though.\n\n37\n00:02:11,410 --> 00:02:12,430\nThat is some serious bubbles.\n\n38\n00:02:12,430 --> 00:02:13,430\nCheck that out.\n\n39\n00:02:13,430 --> 00:02:14,430\nSome serious action.\n\n40\n00:02:14,430 --> 00:02:15,430\nSo I'm going to dish it up.\n\n41\n00:02:15,430 --> 00:02:16,430\nLook at all of that steam.\n\n42\n00:02:16,430 --> 00:02:17,430\nMy gosh.\n\n43\n00:02:17,430 --> 00:02:26,170\nThe pork spine and let's add the ramen (라면)\nnoodles which Sam was really craving.\n\n44\n00:02:26,170 --> 00:02:28,980\nYeah, that was a must addition for me.\n\n45\n00:02:28,980 --> 00:02:29,980\nOh my.\n\n46\n00:02:29,980 --> 00:02:35,010\nI mean when it is only two thousand Won (원)\nextra to add it.\n\n47\n00:02:35,010 --> 00:02:36,340\nWhy not, right?\n\n48\n00:02:36,340 --> 00:02:37,669\nThere you go.\n\n49\n00:02:37,669 --> 00:02:38,669\nSome broth.\n\n50\n00:02:38,669 --> 00:02:40,739\nWe've already got a parrila leaf in there.\n\n51\n00:02:40,739 --> 00:02:43,090\nYou've got yourself a nice big portion.\n\n52\n00:02:43,090 --> 00:02:44,480\nOh that is for me?\n\n53\n00:02:44,480 --> 00:02:45,590\nThat is for you.\n\n54\n00:02:45,590 --> 00:02:46,590\nOh my.\n\n55\n00:02:46,590 --> 00:02:47,590\nLucky me.\n\n56\n00:02:47,590 --> 00:02:49,620\nAnd you're going to serve up yours as well?\n\n57\n00:02:49,620 --> 00:02:50,629\nYes.\n\n58\n00:02:50,629 --> 00:02:53,859\nI'm going to claim this potato for myself.\n\n59\n00:02:53,859 --> 00:02:54,859\nYeah.\n\n60\n00:02:54,859 --> 00:03:00,049\nSo what is cool about this dish is that it\ndates back to the Three Kingdom Period of\n\n61\n00:03:00,049 --> 00:03:04,169\nKorea which is a very long time ago and it\nis from Jeolla Province (전라도).\n\n62\n00:03:04,169 --> 00:03:06,129\nJeollaNamdo province (전라남도) if I'm\ncorrect.\n\n63\n00:03:06,129 --> 00:03:11,109\nSo that is really cool and I think we're ready\nto eat it soon.\n\n64\n00:03:11,109 --> 00:03:12,400\nYeah, enough information.\n\n65\n00:03:12,400 --> 00:03:13,700\nLet's dig in.\n\n66\n00:03:13,700 --> 00:03:16,409\nAlright, so now comes the dissection process.\n\n67\n00:03:16,409 --> 00:03:20,079\nSo I'm going to use my chopsticks to pick\noff the meat off of the pork-spine.\n\n68\n00:03:20,079 --> 00:03:21,079\nYep.\n\n69\n00:03:21,079 --> 00:03:26,029\nAnd the meat has been cooking for a really\nlong time so it is like super soft and tender.\n\n70\n00:03:26,029 --> 00:03:31,290\nAnd just so you know we have a special bowl\nhere that we put the bones eventually.\n\n71\n00:03:31,290 --> 00:03:32,290\nBut we're not quite at that stage yet.\n\n72\n00:03:32,290 --> 00:03:33,870\nYeah, we're still at the stage of eating the\nmeat.\n\n73\n00:03:33,870 --> 00:03:39,849\nYeah, so this dish like you really have to\nwork for it to enjoy it.\n\n74\n00:03:39,849 --> 00:03:46,379\nIt is quite a bit of work to get at the meat\nbut it is so tender and it just falls apart.\n\n75\n00:03:46,379 --> 00:03:48,049\nSo I really enjoy it.\n\n76\n00:03:48,049 --> 00:03:50,180\nI'm really excited for this.\n\n77\n00:03:50,180 --> 00:03:51,180\nYou've gotta have some.\n\n78\n00:03:51,180 --> 00:03:52,180\nYou've got to admire a dish where you have\nto do a little bit of the work yourself.\n\n79\n00:03:52,180 --> 00:03:53,180\nLet's see.\n\n80\n00:03:53,180 --> 00:03:54,180\nLet's try that.\n\n81\n00:03:54,180 --> 00:03:55,180\nMmmm.\n\n82\n00:03:55,180 --> 00:03:56,180\nHow is it?\n\n83\n00:03:56,180 --> 00:04:00,260\nOh my gosh.\n\n84\n00:04:00,260 --> 00:04:08,269\nThe meat like melts in your mouth.\n\n85\n00:04:08,269 --> 00:04:09,269\nIt is so so tender.\n\n86\n00:04:09,269 --> 00:04:10,269\nSo tender.\n\n87\n00:04:10,269 --> 00:04:11,500\nAnd is the broth of the soup spicy?\n\n88\n00:04:11,500 --> 00:04:13,732\nYeah, it is one of the spicier broths.\n\n89\n00:04:13,732 --> 00:04:16,470\nIt kind of looks like a bit like it has a\ngochujang (고추장) base.\n\n90\n00:04:16,470 --> 00:04:17,870\nLike a red pepper paste.\n\n91\n00:04:17,870 --> 00:04:18,870\nYeah.\n\n92\n00:04:18,870 --> 00:04:19,870\nYeah.\n\n93\n00:04:19,870 --> 00:04:20,870\nAnd we have a bit of this.\n\n94\n00:04:20,870 --> 00:04:23,979\nIf I remember correctly this should be kind\nof like a mustard.\n\n95\n00:04:23,979 --> 00:04:24,979\nKind of a mustard.\n\n96\n00:04:24,979 --> 00:04:25,979\nLike a green mustard.\n\n97\n00:04:25,979 --> 00:04:27,879\nLet's see.\n\n98\n00:04:27,879 --> 00:04:34,150\nDip a bit with the meat.\n\n99\n00:04:34,150 --> 00:04:35,800\nPut it in there.\n\n100\n00:04:35,800 --> 00:04:36,800\nMmmm.\n\n101\n00:04:36,800 --> 00:04:37,800\nGives it a bit of a kick?\n\n102\n00:04:37,800 --> 00:04:38,800\nOh my gosh.\n\n103\n00:04:38,800 --> 00:04:39,940\nYou're going to love this.\n\n104\n00:04:39,940 --> 00:04:41,040\nThis is so good.\n\n105\n00:04:41,040 --> 00:04:42,040\nI'm loving it.\n\n106\n00:04:42,040 --> 00:04:43,040\nYeah.\n\n107\n00:04:43,040 --> 00:04:44,590\nSo before I try my gamjatang (감자탕) the\nfirst thing I want to point out is that we\n\n108\n00:04:44,590 --> 00:04:46,820\nmade a really big mistake the first time we\never had this.\n\n109\n00:04:46,820 --> 00:04:49,590\nSo in order for me to talk about it you've\ngot to look down here.\n\n110\n00:04:49,590 --> 00:04:50,590\nOkay.\n\n111\n00:04:50,590 --> 00:04:53,240\nSo the worst thing you can do when you're\nhaving gamjatang (甘藷湯) is to just let\n\n112\n00:04:53,240 --> 00:04:58,220\nit sit because while it is cooking it can\nget really sticky at the bottom so it is really\n\n113\n00:04:58,220 --> 00:05:01,100\nimportant to keep moving it around to keep\nthings floating.\n\n114\n00:05:01,100 --> 00:05:03,150\nYou can see over here I've got a big potato.\n\n115\n00:05:03,150 --> 00:05:06,560\nYeah, and so it is important to keep the ingredients\nmoving around.\n\n116\n00:05:06,560 --> 00:05:08,710\nAnd we've also turned down the heat to just\nlet it simmer.\n\n117\n00:05:08,710 --> 00:05:09,710\nYes.\n\n118\n00:05:09,710 --> 00:05:10,710\nVery key point.\n\n119\n00:05:10,710 --> 00:05:11,710\nSo putting the ladle down.\n\n120\n00:05:11,710 --> 00:05:13,600\nI'm going to try my first bite.\n\n121\n00:05:13,600 --> 00:05:14,600\nAlright.\n\n122\n00:05:14,600 --> 00:05:16,520\nI'm going to go in for the noodles since you\nhad the meat already.\n\n123\n00:05:16,520 --> 00:05:17,520\nHahaha.\n\n124\n00:05:17,520 --> 00:05:18,520\nI'm going to try and have.\n\n125\n00:05:18,520 --> 00:05:21,330\nI'm going to see if I grab a little bit of\nmeat over here.\n\n126\n00:05:21,330 --> 00:05:23,150\nThat is mostly bone.\n\n127\n00:05:23,150 --> 00:05:24,150\nYeah.\n\n128\n00:05:24,150 --> 00:05:25,389\nOkay, there is a little bit of meat.\n\n129\n00:05:25,389 --> 00:05:28,819\nI'm getting I think a parrila leaf and I'm\ngetting some noodles.\n\n130\n00:05:28,819 --> 00:05:30,199\nA little bit of everything.\n\n131\n00:05:30,199 --> 00:05:32,819\nLet's try that.\n\n132\n00:05:32,819 --> 00:05:33,819\nWell?\n\n133\n00:05:33,819 --> 00:05:38,939\nOh yeah, that is really good.\n\n134\n00:05:38,939 --> 00:05:41,610\nYour first bite of gamjatang (감자탕) in\nhow many years?\n\n135\n00:05:41,610 --> 00:05:45,580\nThe last time I had this was in Yongin (용인)\nwhere you used to live.\n\n136\n00:05:45,580 --> 00:05:46,580\nMy neighborhood.\n\n137\n00:05:46,580 --> 00:05:47,870\nThat was like three or four years ago.\n\n138\n00:05:47,870 --> 00:05:49,939\nNo, it was four years ago.\n\n139\n00:05:49,939 --> 00:05:52,830\nThat is ridiculous how long it has been.\n\n140\n00:05:52,830 --> 00:05:57,990\nSo nice to be having this again and I love\nlike you said I love how tender the meat is.\n\n141\n00:05:57,990 --> 00:06:03,169\nI love how spicy it is and the noodles as\na supplement were a really nice addition.\n\n142\n00:06:03,169 --> 00:06:06,590\nYeah and we could actually add different suppliments\nlike if you wanted.\n\n143\n00:06:06,590 --> 00:06:07,590\nYeah.\n\n144\n00:06:07,590 --> 00:06:08,590\nDumplings.\n\n145\n00:06:08,590 --> 00:06:09,590\nThere is mandu (만두).\n\n146\n00:06:09,590 --> 00:06:10,590\nRice cakes.\n\n147\n00:06:10,590 --> 00:06:11,590\nThere was tteok (떡) which is the rice cakes.\n\n148\n00:06:11,590 --> 00:06:13,220\nYeah, there was a whole bunch of different\nones you can choose from.\n\n149\n00:06:13,220 --> 00:06:18,460\nWe decided just to go for one to try to keep\nit more classic but you can go nuts if you\n\n150\n00:06:18,460 --> 00:06:19,460\nwant.\n\n151\n00:06:19,460 --> 00:06:21,020\nSo I'm having my second serving over here.\n\n152\n00:06:21,020 --> 00:06:22,020\nOh la lah.\n\n153\n00:06:22,020 --> 00:06:26,500\nAnd if you take a look at my little dish you\ncan see that I've got a bit potato this time\n\n154\n00:06:26,500 --> 00:06:27,500\naround.\n\n155\n00:06:27,500 --> 00:06:28,500\nYeah.\n\n156\n00:06:28,500 --> 00:06:32,599\nAnd what is fascinating about this dish is\ngamjatang (甘藷湯) if you take it literally\n\n157\n00:06:32,599 --> 00:06:37,789\n'gamcha' means potato but actually that is\nnot the main ingredient of this soup.\n\n158\n00:06:37,789 --> 00:06:40,020\nPotato is more of an optional thing.\n\n159\n00:06:40,020 --> 00:06:42,789\nWhat is the main ingredient is the Korean\npork spine.\n\n160\n00:06:42,789 --> 00:06:43,789\nYeah.\n\n161\n00:06:43,789 --> 00:06:47,710\nSo that is really important point to point\nout because first time like four years ago\n\n162\n00:06:47,710 --> 00:06:52,749\nwe made a video about this dish and we were\nsaying oh yeah it is potato soup.\n\n163\n00:06:52,749 --> 00:06:53,749\nIt is a potato stew.\n\n164\n00:06:53,749 --> 00:06:54,749\nA Korean potato stew.\n\n165\n00:06:54,749 --> 00:06:55,749\nAnd actually that is incorrect.\n\n166\n00:06:55,749 --> 00:07:00,100\nIt is Korean pork spine stew and it often\nit does have potatoes but it can also not\n\n167\n00:07:00,100 --> 00:07:01,580\nhave potatoes as well.\n\n168\n00:07:01,580 --> 00:07:04,720\nSo now that we've made a big deal about the\npotatoes let's try that with some of the broth.\n\n169\n00:07:04,720 --> 00:07:06,710\nIt is still really hot.\n\n170\n00:07:06,710 --> 00:07:11,069\nSo I'm blowing on it.\n\n171\n00:07:11,069 --> 00:07:12,150\nMmmmm.\n\n172\n00:07:12,150 --> 00:07:15,009\nYeah, the potatoes are really nice addition.\n\n173\n00:07:15,009 --> 00:07:19,749\nAnd another interesting thing about this dish\nis that everyone has their own method to getting\n\n174\n00:07:19,749 --> 00:07:20,749\noff the meat.\n\n175\n00:07:20,749 --> 00:07:24,099\nSome people pick at it a little bit and then\nhave a little bite here and there.\n\n176\n00:07:24,099 --> 00:07:27,162\nOthers like to work through the bone and get\nit all out at once.\n\n177\n00:07:27,162 --> 00:07:29,960\nI have to say there is not a ton of meat on\nthe bone.\n\n178\n00:07:29,960 --> 00:07:34,210\nThere is a little bit so to get to scrape\nthat meat off it does require quite a bit\n\n179\n00:07:34,210 --> 00:07:36,840\nof work with your spoon and chopsticks.\n\n180\n00:07:36,840 --> 00:07:39,830\nWell we sure took care of that.\n\n181\n00:07:39,830 --> 00:07:41,960\nNothing but an empty bowl.\n\n182\n00:07:41,960 --> 00:07:44,520\nEmpty bowl and lots of bones.\n\n183\n00:07:44,520 --> 00:07:46,900\nSo yeah that was a super filling meal.\n\n184\n00:07:46,900 --> 00:07:49,360\nWe're leaving stuffed and you know what.\n\n185\n00:07:49,360 --> 00:07:54,639\nOur noses are running a bit because we are\nused to Korean spices but this is especially\n\n186\n00:07:54,639 --> 00:07:55,639\nspicy.\n\n187\n00:07:55,639 --> 00:07:57,729\nActually your lips look swollen right now.\n\n188\n00:07:57,729 --> 00:07:59,800\nMy lips are on fire at the moment.\n\n189\n00:07:59,800 --> 00:08:01,729\nSo anyways on to price point.\n\n190\n00:08:01,729 --> 00:08:06,080\nSo if you take a look here you can see that\nthe gamjatang (감자탕) it came to twenty\n\n191\n00:08:06,080 --> 00:08:12,370\nthousand Won (원) and then we have a supplement\nof rice for one thousand and a supplement\n\n192\n00:08:12,370 --> 00:08:14,249\nof mandu (만두) for two thousand more.\n\n193\n00:08:14,249 --> 00:08:17,099\nSo in total twenty three thousand Won (원).\n\n194\n00:08:17,099 --> 00:08:21,139\nW23,000 KRW which is roughly a little bit\nless than twenty US dollars.\n\n195\n00:08:21,139 --> 00:08:23,990\nSo you're looking at like less than ten dollars\na person.\n\n196\n00:08:23,990 --> 00:08:29,050\nAnd when you come and have a Korean soup or\nstew that is this good it is definitely worth\n\n197\n00:08:29,050 --> 00:08:30,050\nit.\n\n198\n00:08:30,050 --> 00:08:33,730\nSo it is one of the must try Korean foods\nwe recommend when visiting Seoul (서울).\n\n199\n00:08:33,730 --> 00:08:37,280\nAnd what is even better this place is open\n24 hours.\n\n200\n00:08:37,280 --> 00:08:38,430\nYeah, exactly.\n\n201\n00:08:38,430 --> 00:08:42,280\nSo if you've enjoyed the video please give\nit a thumbs up and stay tuned because we have\n\n202\n00:08:42,280 --> 00:08:48,960\nmore Korea food videos and travel videos coming\nout every Monday.\n\n203\n00:08:48,960 --> 00:08:59,550\nSo for today's lunch we are having Kimchi\nBokkeumbap (김치 볶음밥) which is a fried\n\n204\n00:08:59,550 --> 00:09:01,710\nrice made with spicy fermented cabbage.\n\n205\n00:09:01,710 --> 00:09:05,480\nWe have ordered two varieties and that is\nbeing made at the moment.\n\n206\n00:09:05,480 --> 00:09:08,750\nSo you can probably here all the noise in\nthe kitchen.\n\n207\n00:09:08,750 --> 00:09:12,970\nSo I have to say this is my absolute favorite\nKorean fried rice (볶음밥).\n\n208\n00:09:12,970 --> 00:09:17,420\nI mean kimchi (김치) tastes fantastic on\nits own but there is just something special\n\n209\n00:09:17,420 --> 00:09:22,120\nabout when it is fried and mixed in with rice\nand oil and all these other ingredients.\n\n210\n00:09:22,120 --> 00:09:24,720\nAnd the cool thing about Kimchi Bokkeumbap\n(김치 볶음밥) is that it doesn't just\n\n211\n00:09:24,720 --> 00:09:26,480\ncome in one variety.\n\n212\n00:09:26,480 --> 00:09:27,750\nWe're getting two different kinds.\n\n213\n00:09:27,750 --> 00:09:31,170\nWe're getting a special kind for you which\nis called Chamchi Kimchi Bokkeumbap (참치\n\n214\n00:09:31,170 --> 00:09:34,340\n김치 볶음밥) which is kimchi fried rice\nmade with tuna.\n\n215\n00:09:34,340 --> 00:09:35,340\nYeah.\n\n216\n00:09:35,340 --> 00:09:39,570\nAnd I'm getting Cheolpan Cheese Kimchi Bokkeumbap\n(철판 치즈 김치 볶음밥).\n\n217\n00:09:39,570 --> 00:09:40,620\nOh, wow.\n\n218\n00:09:40,620 --> 00:09:41,620\nHere it is.\n\n219\n00:09:41,620 --> 00:09:42,650\nGamsahamnida (감사 합니다).\n\n220\n00:09:42,650 --> 00:09:44,680\nIt is just right here.\n\n221\n00:09:44,680 --> 00:09:47,760\nIt comes basically it is Kimchi Bokkeumbap\n(김치 볶음밥).\n\n222\n00:09:47,760 --> 00:09:53,380\nIt comes in like a stone pot and then on top\nof it you have melted cheese.\n\n223\n00:09:53,380 --> 00:09:58,130\nLots of cheese.\n\n224\n00:09:58,130 --> 00:09:59,710\nWonderful.\n\n225\n00:09:59,710 --> 00:10:05,470\nOfficially this is called Cheolpan Cheese\nKimchi Bokkeumbap (철판 치즈 김치 볶음밥)\n\n226\n00:10:05,470 --> 00:10:06,470\nand that means.\n\n227\n00:10:06,470 --> 00:10:07,560\nYou decipher that for us.\n\n228\n00:10:07,560 --> 00:10:10,560\nSo the cheolpan (철판) is kind of like,\nI believe it is the stone pot.\n\n229\n00:10:10,560 --> 00:10:14,830\nThe cheese is obviously the cheese and the\nkimchi bokkeumbap (김치 볶음밥) is obviously\n\n230\n00:10:14,830 --> 00:10:16,150\nthe star of the meal.\n\n231\n00:10:16,150 --> 00:10:17,190\nHere the kimchi fried rice (김치 볶음밥).\n\n232\n00:10:17,190 --> 00:10:18,600\nSo we're all set.\n\n233\n00:10:18,600 --> 00:10:19,600\nLet's dig in.\n\n234\n00:10:19,600 --> 00:10:23,030\nSo my meal has also arrived and I'm having\nthe Chamchi Kimchi Bokkeumbap (참치 김치\n\n235\n00:10:23,030 --> 00:10:24,030\n볶음밥).\n\n236\n00:10:24,030 --> 00:10:29,010\nSo if you take a look down here you've got\nyour spicy rice with the fermented cabbage.\n\n237\n00:10:29,010 --> 00:10:32,430\nWe also have the chamchi (참치) which is\nthe tuna and it comes with little bits of\n\n238\n00:10:32,430 --> 00:10:34,680\nseaweed (김) and a fried egg (계란) on\ntop.\n\n239\n00:10:34,680 --> 00:10:40,120\nSo it is kind of runny so you basically just\nbreak it and mix it all in together.\n\n240\n00:10:40,120 --> 00:10:41,440\nBreak that egg open.\n\n241\n00:10:41,440 --> 00:10:42,760\nThat is really good.\n\n242\n00:10:42,760 --> 00:10:43,760\nWow.\n\n243\n00:10:43,760 --> 00:10:45,470\nSometimes I eat this for breakfast but today\nit is my lunch.\n\n244\n00:10:45,470 --> 00:10:49,980\nI know, when we first came back to Korea we\nhad this at like two thirty in the morning.\n\n245\n00:10:49,980 --> 00:10:50,980\nYeah.\n\n246\n00:10:50,980 --> 00:10:51,980\nIt was hilarious.\n\n247\n00:10:51,980 --> 00:10:55,190\nAnd that is the fascinating thing about eateries\nin Korea.\n\n248\n00:10:55,190 --> 00:10:56,190\nThey are open 24 hours.\n\n249\n00:10:56,190 --> 00:10:57,320\nYeah, especially these gimbap (김밥) places.\n\n250\n00:10:57,320 --> 00:11:03,560\nThey're open 24 hours and you can come in\nany time of day and get anything you want.\n\n251\n00:11:03,560 --> 00:11:05,700\nGotta love that about Korea.\n\n252\n00:11:05,700 --> 00:11:08,740\nSo going in for a first bite here.\n\n253\n00:11:08,740 --> 00:11:10,290\nMmmmm.\n\n254\n00:11:10,290 --> 00:11:14,930\nThat is nice.\n\n255\n00:11:14,930 --> 00:11:20,050\nIt is just like such a hearty filling meal.\n\n256\n00:11:20,050 --> 00:11:24,720\nYou know, it is mostly rice in this dish but\nit is nice and spicy.\n\n257\n00:11:24,720 --> 00:11:29,220\nSo simple flavors but it is good.\n\n258\n00:11:29,220 --> 00:11:31,780\nIt all works together.\n\n259\n00:11:31,780 --> 00:11:32,780\nMmmm.\n\n260\n00:11:32,780 --> 00:11:35,340\nAnd yours is looking ooey and gooey with all\nof that cheese on top.\n\n261\n00:11:35,340 --> 00:11:36,340\nLook at all of that cheese.\n\n262\n00:11:36,340 --> 00:11:37,940\nLet at that stretch like that.\n\n263\n00:11:37,940 --> 00:11:39,230\nOh my gosh.\n\n264\n00:11:39,230 --> 00:11:43,550\nI'm going to have to like parse it off here.\n\n265\n00:11:43,550 --> 00:11:48,510\nAnd Sam is a huge fan of pizza so putting\ncheese on rice is just perfect.\n\n266\n00:11:48,510 --> 00:11:49,510\nHahaha.\n\n267\n00:11:49,510 --> 00:11:50,510\nMmmmm.\n\n268\n00:11:50,510 --> 00:11:53,960\nWhat do you think?\n\n269\n00:11:53,960 --> 00:11:55,710\nThat is amazing.\n\n270\n00:11:55,710 --> 00:11:59,180\nThe best part about it aside from the Kimchi\nBokkeumbap (김치 볶음밥) is obviously\n\n271\n00:11:59,180 --> 00:12:00,410\nthe melted cheese on top.\n\n272\n00:12:00,410 --> 00:12:03,711\nBut also what is really cool about this cheolpan\n(철판) here is that because it is made in\n\n273\n00:12:03,711 --> 00:12:07,350\na stone pot it is really crispy on the bottom.\n\n274\n00:12:07,350 --> 00:12:12,690\nSo you get that nice crispy burnt rice and\nthat just makes it like so much more delicious\n\n275\n00:12:12,690 --> 00:12:18,330\nthan regular rice.\n\n276\n00:12:18,330 --> 00:12:22,100\nOh yeah.\n\n277\n00:12:22,100 --> 00:12:26,020\nSo we also got some free side dishes and that\nis another thing we love about Korea.\n\n278\n00:12:26,020 --> 00:12:29,630\nIt doesn't matter what you ordering they're\nalways going to give you a little something\n\n279\n00:12:29,630 --> 00:12:31,880\nto taste until your meal gets here.\n\n280\n00:12:31,880 --> 00:12:37,290\nSo we got some kimchi (김치) here which\nis your fermented cabbage.\n\n281\n00:12:37,290 --> 00:12:41,290\nAgain this just makes an appearance in so\nmany different forms.\n\n282\n00:12:41,290 --> 00:12:45,220\nI know, even though we're having it as the\nmain dish as gimchi (김치) you can never\n\n283\n00:12:45,220 --> 00:12:46,450\nget enough of that.\n\n284\n00:12:46,450 --> 00:12:49,140\nWe'll definitely finish that side dish amount\nof kimchi (김치).\n\n285\n00:12:49,140 --> 00:12:55,320\nBut you know what the flavors are so much\nmore intense when you're eating like the fresh\n\n286\n00:12:55,320 --> 00:12:56,510\nkimchi (김치).\n\n287\n00:12:56,510 --> 00:12:58,750\nIt is more like pickled and almost vinegar-y.\n\n288\n00:12:58,750 --> 00:12:59,750\nYep.\n\n289\n00:12:59,750 --> 00:13:00,750\nUm, and let's try this other thing.\n\n290\n00:13:00,750 --> 00:13:01,750\nAnd I think that is the.\n\n291\n00:13:01,750 --> 00:13:02,750\nI think that is radish.\n\n292\n00:13:02,750 --> 00:13:03,750\nI think that is yellow radish.\n\n293\n00:13:03,750 --> 00:13:05,180\nI think it is called Danmuji (단무지).\n\n294\n00:13:05,180 --> 00:13:07,880\nAnd that is something I can't remember exactly.\n\n295\n00:13:07,880 --> 00:13:11,020\nI've been gone from Korea a bit too long.\n\n296\n00:13:11,020 --> 00:13:12,020\nMmmm.\n\n297\n00:13:12,020 --> 00:13:14,350\nBut you find that a lot with, especially with\nChinese Korean restaurants.\n\n298\n00:13:14,350 --> 00:13:20,420\nI mean it is a staple in kimbap (김밥) restaurant\ntoo but it is always with Chinese Korean food.\n\n299\n00:13:20,420 --> 00:13:24,790\nBut you know what this one was a little bit\nsweeter so I'm not a huge fan.\n\n300\n00:13:24,790 --> 00:13:26,590\nI prefer the spice to be honest.\n\n301\n00:13:26,590 --> 00:13:27,590\nYeah.\n\n302\n00:13:27,590 --> 00:13:28,790\nDoes it reset your a palate a bit though?\n\n303\n00:13:28,790 --> 00:13:29,830\nI guess it does.\n\n304\n00:13:29,830 --> 00:13:32,540\nIf you need a break from that burning sensation.\n\n305\n00:13:32,540 --> 00:13:33,540\nHahaha.\n\n306\n00:13:33,540 --> 00:13:35,470\nAnd we've got more side dishes.\n\n307\n00:13:35,470 --> 00:13:39,010\nSo over here some kind of green vegetable.\n\n308\n00:13:39,010 --> 00:13:41,581\nI don't think it is spinach even though it\nlooks like it.\n\n309\n00:13:41,581 --> 00:13:44,360\nAnd it also has some sesame seeds, a little\nbit of onion.\n\n310\n00:13:44,360 --> 00:13:45,850\nA little bit of carrot.\n\n311\n00:13:45,850 --> 00:13:49,300\nLet's get it all in.\n\n312\n00:13:49,300 --> 00:13:50,300\nYeah.\n\n313\n00:13:50,300 --> 00:13:52,060\nThat is good.\n\n314\n00:13:52,060 --> 00:13:56,190\nWell, we are just about done.\n\n315\n00:13:56,190 --> 00:13:59,630\nSo let's do price point.\n\n316\n00:13:59,630 --> 00:14:01,870\nWe polished that off with authority guys.\n\n317\n00:14:01,870 --> 00:14:02,890\nI needed help.\n\n318\n00:14:02,890 --> 00:14:04,590\nYou had to help me.\n\n319\n00:14:04,590 --> 00:14:05,590\nYeah, I probably had half of yours.\n\n320\n00:14:05,590 --> 00:14:06,590\nKimchi Bokkeumbap (김치 볶음밥) is just\ntoo.\n\n321\n00:14:06,590 --> 00:14:11,050\nJust way too delicious to leave on the table.\n\n322\n00:14:11,050 --> 00:14:21,660\nSo, in terms of price point that was eleven\nthousand five hundred Won (원).\n\n323\n00:14:21,660 --> 00:14:22,660\n₩11,500.\n\n324\n00:14:22,660 --> 00:14:25,370\nAnd yours was 5,500 and mine was 6,000 and\nnow if you get just a regular Kimchi Bokkeumbap\n\n325\n00:14:25,370 --> 00:14:26,370\n(김치 볶음밥) that is 5000.\n\n326\n00:14:26,370 --> 00:14:28,710\nSo two of those would be a little bit less.\n\n327\n00:14:28,710 --> 00:14:31,991\nAnyways, the stuff that we got came to roughly\nabout ten US dollars.\n\n328\n00:14:31,991 --> 00:14:32,991\nSo really good value.\n\n329\n00:14:32,991 --> 00:14:36,840\nFive dollars per person and we are leaving\nstuffed.\n\n330\n00:14:36,840 --> 00:14:38,110\nEspecially me.\n\n331\n00:14:38,110 --> 00:14:42,570\nNew videos from South Korea every week!\n\n332\n00:14:42,570 --> 00:14:43,840\nClick here!\n\n333\n00:14:43,840 --> 00:14:45,760\nWell hello hello.\n\n334\n00:14:45,760 --> 00:14:50,570\nSo we have another food video coming to you\nfrom Seoul, South Korea.\n\n335\n00:14:50,570 --> 00:14:55,290\nAnd today we are having Budae Jjigae (부대찌개)\nso check this out.\n\n336\n00:14:55,290 --> 00:14:57,710\nThis is basically an Army Stew.\n\n337\n00:14:57,710 --> 00:15:01,540\nKorean Army Stew and half of the ingredients\nare American.\n\n338\n00:15:01,540 --> 00:15:06,610\nBecause after the Korean War food supplies\nwere kind of low so Koreans started making\n\n339\n00:15:06,610 --> 00:15:12,980\ntheir way to the American Military Bases and\nthere they found hot dogs, spam, ham so it\n\n340\n00:15:12,980 --> 00:15:15,720\nhas some rather unusual ingredients for Korean\nfood.\n\n341\n00:15:15,720 --> 00:15:19,370\nYeah, this is kind of known as the leftover\nsoup or stew.\n\n342\n00:15:19,370 --> 00:15:25,000\nIt has got a lot of strange ingredients all\nthrown in together but it is a delicious super\n\n343\n00:15:25,000 --> 00:15:26,000\nand stew.\n\n344\n00:15:26,000 --> 00:15:28,590\nWe've had it before and we're excited to try\nit again.\n\n345\n00:15:28,590 --> 00:15:32,430\nSo the traditionally Korean ingredients are\nthings such as gochujang (고추장) the red\n\n346\n00:15:32,430 --> 00:15:36,990\npepper paste sauce and also they have kimchi\n(김치) and we ordered two supplements.\n\n347\n00:15:36,990 --> 00:15:40,870\nAnd on the menu they were called Sari (사리)\nand so we ordered Ramen (라면) which are\n\n348\n00:15:40,870 --> 00:15:42,550\nthe noodles if you take a look down here.\n\n349\n00:15:42,550 --> 00:15:43,690\nYou can see the noodles cooking.\n\n350\n00:15:43,690 --> 00:15:45,810\nWe've got two sets of noodles.\n\n351\n00:15:45,810 --> 00:15:49,871\nAnd the other thing that we ordered as a supplement\nand add in was Mandu (만두).\n\n352\n00:15:49,871 --> 00:15:50,871\nThe dumplings.\n\n353\n00:15:50,871 --> 00:15:54,290\nOf course those are the Korean dumplings and\nI just broke one off.\n\n354\n00:15:54,290 --> 00:15:55,490\nDestorying out meal.\n\n355\n00:15:55,490 --> 00:15:56,490\nWhoopsies.\n\n356\n00:15:56,490 --> 00:15:57,800\nAlright, so I guess now we just let it cook.\n\n357\n00:15:57,800 --> 00:15:58,950\nNow we wait for it to boil.\n\n358\n00:15:58,950 --> 00:16:02,102\nIt is the hurry up and wait time.\n\n359\n00:16:02,102 --> 00:16:03,102\nYeah.\n\n360\n00:16:03,102 --> 00:16:05,200\nAnd because this is a Korean meal we couldn't\nforget the side dishes.\n\n361\n00:16:05,200 --> 00:16:06,200\nYeah.\n\n362\n00:16:06,200 --> 00:16:07,200\nAlways present.\n\n363\n00:16:07,200 --> 00:16:09,260\nSo while we're waiting for this to cook let's\ngive you a tour of the banchan (반찬).\n\n364\n00:16:09,260 --> 00:16:10,260\nSo let's start here.\n\n365\n00:16:10,260 --> 00:16:13,370\nWe have the kongnamul (콩나물) bean sprouts,\nwe have the kimchi (김치) the fermented\n\n366\n00:16:13,370 --> 00:16:16,610\ncabbage, we have kind of the fish cakes and\nthen we have the greens.\n\n367\n00:16:16,610 --> 00:16:20,320\nSo it is a nice mix and then we were each\ngiven a thing of rice.\n\n368\n00:16:20,320 --> 00:16:21,320\nA bowl of rice.\n\n369\n00:16:21,320 --> 00:16:22,320\nRice.\n\n370\n00:16:22,320 --> 00:16:23,320\nYou always have rice at the table.\n\n371\n00:16:23,320 --> 00:16:24,320\nYeah.\n\n372\n00:16:24,320 --> 00:16:25,320\nIt doesn't matter what you're having.\n\n373\n00:16:25,320 --> 00:16:27,140\nYou never have a Korean soup or stew without\nrice by your side.\n\n374\n00:16:27,140 --> 00:16:28,140\nIt is mandatory.\n\n375\n00:16:28,140 --> 00:16:32,690\nIt is mandatory.\n\n376\n00:16:32,690 --> 00:16:37,370\nSo our host at the restaurant just off or\neither turned down our heat in the pot so\n\n377\n00:16:37,370 --> 00:16:39,910\nI think it is ready to eat.\n\n378\n00:16:39,910 --> 00:16:44,240\nAnd as you can see the noodles definitely\nlook cooked now.\n\n379\n00:16:44,240 --> 00:16:45,240\nYeah.\n\n380\n00:16:45,240 --> 00:16:47,360\nWe also discovered it had some different kind\nof noodles as well.\n\n381\n00:16:47,360 --> 00:16:50,290\nThey have they are called the Korean glass\nnoodles.\n\n382\n00:16:50,290 --> 00:16:51,370\nSo we have some other mystery ingredients.\n\n383\n00:16:51,370 --> 00:16:53,960\nWe also found that there was some tofu put\nin as well.\n\n384\n00:16:53,960 --> 00:16:55,470\nYeah, you can see the big chunks of tofu there.\n\n385\n00:16:55,470 --> 00:17:00,330\nAnd I mean really how long do you have to\ncook spam and hot dogs.\n\n386\n00:17:00,330 --> 00:17:02,890\nI feel like this all good to go.\n\n387\n00:17:02,890 --> 00:17:05,580\nSo you're getting the toppings first.\n\n388\n00:17:05,580 --> 00:17:09,060\nAnd then you're going to get some soup.\n\n389\n00:17:09,060 --> 00:17:10,860\nA little bit of everything.\n\n390\n00:17:10,860 --> 00:17:11,980\nYes, some tofu.\n\n391\n00:17:11,980 --> 00:17:13,470\nLove me some tofu.\n\n392\n00:17:13,470 --> 00:17:18,030\nTrying to keep the camera away so it doesn't\nfog up.\n\n393\n00:17:18,030 --> 00:17:21,900\nBut I'll zoom in to your bowl.\n\n394\n00:17:21,900 --> 00:17:22,900\nSo there we go.\n\n395\n00:17:22,900 --> 00:17:23,900\nI think I have a little bit of everything.\n\n396\n00:17:23,900 --> 00:17:24,900\nWhat else?\n\n397\n00:17:24,900 --> 00:17:25,900\nMaybe some kimchi (김치)?\n\n398\n00:17:25,900 --> 00:17:26,900\nYeah, add some kimchi (김치).\n\n399\n00:17:26,900 --> 00:17:28,500\nDo you have enough soup?\n\n400\n00:17:28,500 --> 00:17:29,530\nYes.\n\n401\n00:17:29,530 --> 00:17:30,560\nTada.\n\n402\n00:17:30,560 --> 00:17:33,620\nOkay, so going in for my first bite.\n\n403\n00:17:33,620 --> 00:17:35,840\nLet's have a look down here.\n\n404\n00:17:35,840 --> 00:17:41,750\nHonestly, I think the last time I ate hot\ndogs willingly okay was probably either the\n\n405\n00:17:41,750 --> 00:17:45,690\nlast time I had Budae Jjigae (부대찌개)\nor when I was in middle school when I would\n\n406\n00:17:45,690 --> 00:17:47,650\nslice hot dogs and mix them in with potatoes.\n\n407\n00:17:47,650 --> 00:17:54,160\nYeah, we're not big fans of it on its own\nbut it somehow works in this stew.\n\n408\n00:17:54,160 --> 00:17:57,970\nIn this Korean soup.\n\n409\n00:17:57,970 --> 00:17:59,870\nSpraying everywhere.\n\n410\n00:17:59,870 --> 00:18:00,870\nSpicy.\n\n411\n00:18:00,870 --> 00:18:07,480\nAlright let's see what else we can find here.\n\n412\n00:18:07,480 --> 00:18:10,890\nMaybe some noodles, kimchi and they are like\nslipping off of my chopsticks.\n\n413\n00:18:10,890 --> 00:18:11,890\nHahaha.\n\n414\n00:18:11,890 --> 00:18:14,030\nGot some skill here.\n\n415\n00:18:14,030 --> 00:18:15,940\nIt is still steaming.\n\n416\n00:18:15,940 --> 00:18:17,040\nI don't know if you can see that.\n\n417\n00:18:17,040 --> 00:18:18,040\nOh yeah.\n\n418\n00:18:18,040 --> 00:18:19,900\nWe can see it.\n\n419\n00:18:19,900 --> 00:18:26,570\nEspecially if we look down at the pot.\n\n420\n00:18:26,570 --> 00:18:30,010\nYeah, it is interesting.\n\n421\n00:18:30,010 --> 00:18:31,010\nHow is it?\n\n422\n00:18:31,010 --> 00:18:32,010\nIt is good.\n\n423\n00:18:32,010 --> 00:18:33,850\nIt is kind of interesting having like Korean\ningredients and American ingredients and it\n\n424\n00:18:33,850 --> 00:18:38,070\nis like fast food from both cultures because\nyou've got like ramen noodles which are super\n\n425\n00:18:38,070 --> 00:18:43,260\npopular here you can get them to go and hot\ndogs.\n\n426\n00:18:43,260 --> 00:18:44,550\nSo yeah, it is an interesting meal for sure.\n\n427\n00:18:44,550 --> 00:18:46,420\nBut you have to try it when you come to Korea.\n\n428\n00:18:46,420 --> 00:18:49,060\nIt is one of those must have dishes.\n\n429\n00:18:49,060 --> 00:18:52,160\nJust for the experience.\n\n430\n00:18:52,160 --> 00:18:54,580\nAlright, time for me to go in for my first\nbite.\n\n431\n00:18:54,580 --> 00:18:55,580\nFirst bite.\n\n432\n00:18:55,580 --> 00:18:59,330\nA bit of tofu and a bit of noodles.\n\n433\n00:18:59,330 --> 00:19:00,330\nMmmmm.\n\n434\n00:19:00,330 --> 00:19:01,330\nHow is it?\n\n435\n00:19:01,330 --> 00:19:04,430\nIt is quite tasty.\n\n436\n00:19:04,430 --> 00:19:05,430\nYeah.\n\n437\n00:19:05,430 --> 00:19:06,430\nYeah.\n\n438\n00:19:06,430 --> 00:19:08,260\nPerfect on a cold day like today.\n\n439\n00:19:08,260 --> 00:19:11,020\nSo we have overcooked ours a little bit.\n\n440\n00:19:11,020 --> 00:19:12,260\nThe water has evaporated.\n\n441\n00:19:12,260 --> 00:19:14,300\nWe've turned it off.\n\n442\n00:19:14,300 --> 00:19:17,800\nI think it has been mostly absorbed by the\nnoodles but that is okay.\n\n443\n00:19:17,800 --> 00:19:18,800\nAnd it is starting to stick.\n\n444\n00:19:18,800 --> 00:19:20,940\nWe're going to have some nice thick noodles\nto eat.\n\n445\n00:19:20,940 --> 00:19:24,250\nYeah, this looks more like a stew than a soup\nnow.\n\n446\n00:19:24,250 --> 00:19:25,250\nYep.\n\n447\n00:19:25,250 --> 00:19:26,250\nCheck it out.\n\n448\n00:19:26,250 --> 00:19:27,250\nMost definitely.\n\n449\n00:19:27,250 --> 00:19:28,920\nAll bundled up ready to face the outdoors.\n\n450\n00:19:28,920 --> 00:19:33,510\nYeah, it is another cold day here in November\nin Korea.\n\n451\n00:19:33,510 --> 00:19:36,230\nSo in terms of price point that was very reasonable.\n\n452\n00:19:36,230 --> 00:19:39,880\nThe Budae Jjigae (부대찌개) came to six\nthousand Won (원) per person.\n\n453\n00:19:39,880 --> 00:19:41,460\nSo twelve thousand in total.\n\n454\n00:19:41,460 --> 00:19:44,900\nAnd with the mandu (만두) and ramyeon (라면)\nsupplement that brought it up to fifteen thousand\n\n455\n00:19:44,900 --> 00:19:49,100\nWon (원) so W15,000 KRW which is roughly\njust over like twelve US dollars.\n\n456\n00:19:49,100 --> 00:19:51,430\nSo pretty cheap to eat all of that food.\n\n457\n00:19:51,430 --> 00:19:55,210\nIn terms of the quality and the taste it is\ndefinitely something that we both think is\n\n458\n00:19:55,210 --> 00:20:00,140\ngood but compared to other traditional Korean\nsoups and stews like jjigaes.\n\n459\n00:20:00,140 --> 00:20:03,440\nYeah like Sundubu jjigae (순두부찌개)\nand Kimchi jjigae (김치찌개) for example\n\n460\n00:20:03,440 --> 00:20:06,062\nare not quite up to that standard.\n\n461\n00:20:06,062 --> 00:20:08,280\nSo we would have this every once in a while.\n\n462\n00:20:08,280 --> 00:20:10,270\nSo good morning from Seoul, South Korea.\n\n463\n00:20:10,270 --> 00:20:13,400\nIt is a beautiful day out and we are starving.\n\n464\n00:20:13,400 --> 00:20:15,820\nWe haven't had breakfast today and it is almost\nlunchtime.\n\n465\n00:20:15,820 --> 00:20:18,160\nSo we're going out for Mandu (만두).\n\n466\n00:20:18,160 --> 00:20:21,811\nYeah, this is one of our favorite Korean snacks\nand we can't wait to show you what it is all\n\n467\n00:20:21,811 --> 00:20:24,680\nabout.\n\n468\n00:20:24,680 --> 00:20:33,300\nLet's go eat.\n\n469\n00:20:33,300 --> 00:20:38,160\nAlright, so the dumplings have arrived.\n\n470\n00:20:38,160 --> 00:20:40,780\nYeah, so super exciting moment for me right\nnow.\n\n471\n00:20:40,780 --> 00:20:41,780\nHahaha.\n\n472\n00:20:41,780 --> 00:20:43,340\nWe really like this restaurant.\n\n473\n00:20:43,340 --> 00:20:47,820\nIt is just behind Hapjeong station (합정역)\nand they do specialize in Mandu (만두) so\n\n474\n00:20:47,820 --> 00:20:48,980\nlet's take a look down here.\n\n475\n00:20:48,980 --> 00:20:50,680\nOh but first.\n\n476\n00:20:50,680 --> 00:20:51,820\nOh, cool.\n\n477\n00:20:51,820 --> 00:20:54,510\nWe also got Manduguk (만두국).\n\n478\n00:20:54,510 --> 00:20:55,800\nGamsahamnida.\n\n479\n00:20:55,800 --> 00:20:57,030\nBut back to the main dish.\n\n480\n00:20:57,030 --> 00:20:58,210\nYeah, back to the main dish.\n\n481\n00:20:58,210 --> 00:21:00,160\nYou ordered a platter of Mandu (만두).\n\n482\n00:21:00,160 --> 00:21:01,160\nYep.\n\n483\n00:21:01,160 --> 00:21:02,160\nDo you want to tell us a bit about it?\n\n484\n00:21:02,160 --> 00:21:03,160\nSo take a look down here.\n\n485\n00:21:03,160 --> 00:21:06,320\nThis is called Modum Mandu (모듬만두)\nand what that means is kind of assorted Mandu\n\n486\n00:21:06,320 --> 00:21:07,320\n(만두).\n\n487\n00:21:07,320 --> 00:21:08,970\nSo we got a whole bunch of different kinds.\n\n488\n00:21:08,970 --> 00:21:12,660\nThere is kind of like there is your regular\nKimchi Mandu (김치만두) there is your\n\n489\n00:21:12,660 --> 00:21:13,660\nmeat mandu (만두).\n\n490\n00:21:13,660 --> 00:21:16,710\nI think there is a curry mandu (카레만두)\nand there is another kind so we're going to\n\n491\n00:21:16,710 --> 00:21:17,710\nsample all of them.\n\n492\n00:21:17,710 --> 00:21:18,980\nWe're going to be trying all of those.\n\n493\n00:21:18,980 --> 00:21:19,980\nFive different types.\n\n494\n00:21:19,980 --> 00:21:23,460\nYeah and you can see their different shapes\ntoo which is really cool.\n\n495\n00:21:23,460 --> 00:21:24,460\nOh la lah.\n\n496\n00:21:24,460 --> 00:21:28,520\nAnd then the other dish that we got which\nis right in front of you if we look down there\n\n497\n00:21:28,520 --> 00:21:29,520\nis Manduguk (만두국).\n\n498\n00:21:29,520 --> 00:21:33,290\nSo that is basically your Mandu soup.\n\n499\n00:21:33,290 --> 00:21:36,540\nSo I'm starting with the rather unusual one.\n\n500\n00:21:36,540 --> 00:21:39,190\nThis is stuffed with curry.\n\n501\n00:21:39,190 --> 00:21:40,200\nMmmm.\n\n502\n00:21:40,200 --> 00:21:45,270\nIt stuck to my palette.\n\n503\n00:21:45,270 --> 00:21:48,310\nThere we go.\n\n504\n00:21:48,310 --> 00:21:50,390\nYeah, so it is not your average Indian curry.\n\n505\n00:21:50,390 --> 00:21:56,390\nIt is like your Korean curry so it is kind\nof mild, yellow in color and yeah it is interesting.\n\n506\n00:21:56,390 --> 00:22:01,890\nI've never had a curry dumpling before.\n\n507\n00:22:01,890 --> 00:22:03,160\nMmmm.\n\n508\n00:22:03,160 --> 00:22:04,930\nOkay so we have two orange dumplings.\n\n509\n00:22:04,930 --> 00:22:10,400\nThis one here and this one so it has to be\nkimchi (김치) just based on the color alone.\n\n510\n00:22:10,400 --> 00:22:11,730\nI'm not sure if there is a difference.\n\n511\n00:22:11,730 --> 00:22:13,260\nMaybe one of them also has meat.\n\n512\n00:22:13,260 --> 00:22:18,800\nI think the round one might have meat.\n\n513\n00:22:18,800 --> 00:22:25,932\nThe one that you picked up.\n\n514\n00:22:25,932 --> 00:22:26,932\nSo I'm just going to dig right in.\n\n515\n00:22:26,932 --> 00:22:27,932\nMmmmm.\n\n516\n00:22:27,932 --> 00:22:28,932\nOh my.\n\n517\n00:22:28,932 --> 00:22:29,932\nSpicy!\n\n518\n00:22:29,932 --> 00:22:30,932\nSpicy!\n\n519\n00:22:30,932 --> 00:22:31,932\nThis is like kimchi (김치) and spice.\n\n520\n00:22:31,932 --> 00:22:32,932\nWow.\n\n521\n00:22:32,932 --> 00:22:33,932\nOh.\n\n522\n00:22:33,932 --> 00:22:35,840\nWeren't expecting that huh?\n\n523\n00:22:35,840 --> 00:22:36,840\nWhew.\n\n524\n00:22:36,840 --> 00:22:39,360\nOh, your turn.\n\n525\n00:22:39,360 --> 00:22:40,360\nHaha.\n\n526\n00:22:40,360 --> 00:22:44,360\nSo I've been having my Mandu (만두) plain\nbut technically you're supposed to make a\n\n527\n00:22:44,360 --> 00:22:45,450\nlittle sauce for it.\n\n528\n00:22:45,450 --> 00:22:46,450\nYeah.\n\n529\n00:22:46,450 --> 00:22:48,540\nSo this is a kind of a soy vinegar mixture\nhere.\n\n530\n00:22:48,540 --> 00:22:49,540\nYeah.\n\n531\n00:22:49,540 --> 00:22:54,280\nSo we're going to pour a bit of this in here\nand then we have kind of some chili powder.\n\n532\n00:22:54,280 --> 00:22:55,450\nJust a little bit.\n\n533\n00:22:55,450 --> 00:22:56,790\nThat stuff is potent man.\n\n534\n00:22:56,790 --> 00:23:00,330\nSo I'm going to mix that around with the chopsticks.\n\n535\n00:23:00,330 --> 00:23:01,330\nYep.\n\n536\n00:23:01,330 --> 00:23:02,330\nAnd voila.\n\n537\n00:23:02,330 --> 00:23:03,809\nWe have our mix.\n\n538\n00:23:03,809 --> 00:23:05,520\nSo which one are you going to try?\n\n539\n00:23:05,520 --> 00:23:10,600\nAlright, I think I'll try this one over here\nwhich I'm not entirely sure.\n\n540\n00:23:10,600 --> 00:23:14,400\nI think this might be a gogi one which is\nmeat.\n\n541\n00:23:14,400 --> 00:23:15,400\nBut I'll find out in a moment.\n\n542\n00:23:15,400 --> 00:23:17,440\nSo put it in the dip.\n\n543\n00:23:17,440 --> 00:23:20,060\nOne bite.\n\n544\n00:23:20,060 --> 00:23:21,370\nMmmm.\n\n545\n00:23:21,370 --> 00:23:24,930\nThat is a sweet meat one.\n\n546\n00:23:24,930 --> 00:23:26,150\nOh, maybe it is bulgogi (불고기)?\n\n547\n00:23:26,150 --> 00:23:28,640\nI think it is bulgogi (불고기).\n\n548\n00:23:28,640 --> 00:23:29,920\nIt does taste like bulgogi (불고기).\n\n549\n00:23:29,920 --> 00:23:30,920\nThere you go.\n\n550\n00:23:30,920 --> 00:23:31,920\nOh man that is so good.\n\n551\n00:23:31,920 --> 00:23:34,400\nThis place does awesome mandu (만두).\n\n552\n00:23:34,400 --> 00:23:36,430\nAlright, let's go in for round two.\n\n553\n00:23:36,430 --> 00:23:40,970\nAlright so round two will be the other mystery\none.\n\n554\n00:23:40,970 --> 00:23:43,620\nThat looks like the classic like pork, noodles.\n\n555\n00:23:43,620 --> 00:23:46,390\nYeah, we'll see what that one is.\n\n556\n00:23:46,390 --> 00:23:48,160\nAgain, you are right.\n\n557\n00:23:48,160 --> 00:23:49,160\nHaa.\n\n558\n00:23:49,160 --> 00:23:51,720\nHow do you know all this stuff?\n\n559\n00:23:51,720 --> 00:23:53,380\nI know them all.\n\n560\n00:23:53,380 --> 00:23:54,380\nHow do you know this stuff?\n\n561\n00:23:54,380 --> 00:23:55,960\nI come here very often.\n\n562\n00:23:55,960 --> 00:23:59,720\nThis is a very budget friendly meal so when\nI was first teaching in Korea and I had no\n\n563\n00:23:59,720 --> 00:24:03,440\nmoney I would go and get mandu (만두) for\nlike two dollars and fifty cents.\n\n564\n00:24:03,440 --> 00:24:04,440\nHaha.\n\n565\n00:24:04,440 --> 00:24:06,330\nSo I mean we can't really go wrong with this.\n\n566\n00:24:06,330 --> 00:24:07,350\nNo you can't.\n\n567\n00:24:07,350 --> 00:24:11,100\nOkay, and let's go for the third one that\nwe haven't tried which is the other kimchi\n\n568\n00:24:11,100 --> 00:24:12,480\n(김치) one.\n\n569\n00:24:12,480 --> 00:24:18,340\nAnd hopefully that one won't be as spicy but\nwe'll see how you fare.\n\n570\n00:24:18,340 --> 00:24:21,040\nMmmmm.\n\n571\n00:24:21,040 --> 00:24:24,470\nYou know what?\n\n572\n00:24:24,470 --> 00:24:27,559\nThat one it is spicy but it also a bit sweet.\n\n573\n00:24:27,559 --> 00:24:30,510\nSo I definitely think it is different from\nthe one you had but you do taste the kimchi\n\n574\n00:24:30,510 --> 00:24:33,170\n(김치) but you also taste quite a bit of\nmeat as well.\n\n575\n00:24:33,170 --> 00:24:34,170\nOh.\n\n576\n00:24:34,170 --> 00:24:35,170\nReally good.\n\n577\n00:24:35,170 --> 00:24:39,230\nSo for myself I ordered the manduguk (만두국)\nso let's have a look at the bowl here.\n\n578\n00:24:39,230 --> 00:24:41,570\nThis is a very light broth.\n\n579\n00:24:41,570 --> 00:24:49,500\nIt has some like some whisked eggs in there,\num some seaweed, some pepper and lots of dumplings\n\n580\n00:24:49,500 --> 00:24:55,350\nso you can just fish them out and put them\non this little side bowl.\n\n581\n00:24:55,350 --> 00:25:00,640\nSo yeah this is kind of like the type of meal\nyou'd want to eat if you have a cold or you're\n\n582\n00:25:00,640 --> 00:25:01,860\nfeeling kind of sick.\n\n583\n00:25:01,860 --> 00:25:03,110\nIt is nice fall food.\n\n584\n00:25:03,110 --> 00:25:07,370\nYeah, it is like I see it as the Korean version\nof like a chicken noodle soup.\n\n585\n00:25:07,370 --> 00:25:11,010\nEven though there is no chicken but you know\nwhat I mean it is just like a light broth.\n\n586\n00:25:11,010 --> 00:25:14,860\nSo there we have the classic mandu (만두)\nin there.\n\n587\n00:25:14,860 --> 00:25:17,280\nThis looks like the pork, noodle, veggie variety.\n\n588\n00:25:17,280 --> 00:25:24,520\nAnd it is still steaming so I don't want to\nburn myself.\n\n589\n00:25:24,520 --> 00:25:27,700\nYeah, that is something we have a bad habit\nof doing when we eat.\n\n590\n00:25:27,700 --> 00:25:28,700\nWe often burn ourselves.\n\n591\n00:25:28,700 --> 00:25:30,880\nWe don't blow on our food to let it cool down.\n\n592\n00:25:30,880 --> 00:25:31,880\nThat is nice.\n\n593\n00:25:31,880 --> 00:25:32,880\nHow is that?\n\n594\n00:25:32,880 --> 00:25:33,920\nI like this one because it is not spicy.\n\n595\n00:25:33,920 --> 00:25:39,140\nIt is just like very mild simple food and\nwe'll grab some egg and some seaweed.\n\n596\n00:25:39,140 --> 00:25:45,130\nAnd you know it is starting to get really\ncold out so it is also just a nice meal to\n\n597\n00:25:45,130 --> 00:25:46,130\nbe enjoying indoors.\n\n598\n00:25:46,130 --> 00:25:47,130\nMmmm.\n\n599\n00:25:47,130 --> 00:25:48,910\nThat is really nice.\n\n600\n00:25:48,910 --> 00:25:53,380\nLove this dish.\n\n601\n00:25:53,380 --> 00:25:56,840\nIt is a classic.\n\n602\n00:25:56,840 --> 00:26:00,670\nAlright Sam, so do you want to give us a lesson\non the history of mandu (만두)?\n\n603\n00:26:00,670 --> 00:26:05,660\nSo they think it possibly came from Mongolia\nor from the Middle East via Central Asia along\n\n604\n00:26:05,660 --> 00:26:06,660\nthe silk road.\n\n605\n00:26:06,660 --> 00:26:12,160\nAnd so it shares a lot of similarities with\nCentral Asian Manti (Manty) yeah.\n\n606\n00:26:12,160 --> 00:26:13,160\nMahnti.\n\n607\n00:26:13,160 --> 00:26:14,160\nManti.\n\n608\n00:26:14,160 --> 00:26:15,160\nAnd also Tibetan Momos.\n\n609\n00:26:15,160 --> 00:26:16,160\nYeah.\n\n610\n00:26:16,160 --> 00:26:22,320\nAnd it also reminds us a little bit of the\nkind of dumplings you get in different parts\n\n611\n00:26:22,320 --> 00:26:28,110\nof the world like Pierogi in Poland and also\nempanadas in South America so it is a food\n\n612\n00:26:28,110 --> 00:26:31,170\nwe're very familiar with and it is something\nwe love.\n\n613\n00:26:31,170 --> 00:26:33,960\nAlso when you come to Korea you can get them\nin different forms.\n\n614\n00:26:33,960 --> 00:26:38,251\nThe ones we're having here are steamed but\nyou can also get them pan-fried and they're\n\n615\n00:26:38,251 --> 00:26:42,030\ncalled gunmandu (군만두) and they're typically\nin Korean Chinese restaurants.\n\n616\n00:26:42,030 --> 00:26:45,690\nAnd you can also get giant sized ones and\nthey're called Wang Mandu (왕만두) and\n\n617\n00:26:45,690 --> 00:26:49,320\nthey're also really good so there is a lot\nof different ones you can try.\n\n618\n00:26:49,320 --> 00:26:50,360\nHighly recommend it.\n\n619\n00:26:50,360 --> 00:26:52,040\nIt is one of our favorite Korean snacks.\n\n620\n00:26:52,040 --> 00:26:55,480\nIn terms of price point the Mandu platter.\n\n621\n00:26:55,480 --> 00:26:59,720\nThe modum Mandu (모듬만두) came to three\nthousand five hundred Won and the Manduguk\n\n622\n00:26:59,720 --> 00:27:03,610\n(만두국) the soup was five thousand Won\nso in total that was W8500 KRW.\n\n623\n00:27:03,610 --> 00:27:05,220\nSo really good value.\n\n624\n00:27:05,220 --> 00:27:10,679\nThat is about around seven US dollars and\nthis place is so popular they have two locations\n\n625\n00:27:10,679 --> 00:27:13,930\nright beside each other and once again it\nis behind Hapjeong station (합정역) so\n\n626\n00:27:13,930 --> 00:27:16,290\ndefinitely check it out if you're in Seoul.\n\n627\n00:27:16,290 --> 00:27:18,440\nAnd someone has a mouthful of candy.\n\n628\n00:27:18,440 --> 00:27:19,440\nYeah.\n\n629\n00:27:19,440 --> 00:27:20,559\nHow are you able to speak?\n\n630\n00:27:20,559 --> 00:27:22,429\nI have two mints in my mouth right now.\n\n631\n00:27:22,429 --> 00:27:24,130\nSo you get free candy at the end.\n\n632\n00:27:24,130 --> 00:27:25,700\nMultitasking over here.\n\n633\n00:27:25,700 --> 00:27:28,000\nWell good afternoon.\n\n634\n00:27:28,000 --> 00:27:33,210\nI have just woken up from my afternoon nap\nand I decided hey street food would be pretty\n\n635\n00:27:33,210 --> 00:27:34,210\nnice.\n\n636\n00:27:34,210 --> 00:27:35,360\nSo we decided to check out a local market.\n\n637\n00:27:35,360 --> 00:27:39,890\nKorean street food is a good idea anytime\nof day as far as I'm concerned.\n\n638\n00:27:39,890 --> 00:27:41,910\nYeah, so we're at the Mangwon Market (망원시장).\n\n639\n00:27:41,910 --> 00:27:44,830\nThis is a really cool market here in Seoul\n(서울).\n\n640\n00:27:44,830 --> 00:27:46,710\nIt is not one of those popular touristy markets.\n\n641\n00:27:46,710 --> 00:27:48,660\nIt is very much a local market.\n\n642\n00:27:48,660 --> 00:27:51,540\nIt is nearby Hapjeong (합정) and also Hongdae\n(홍대) area.\n\n643\n00:27:51,540 --> 00:27:53,559\nSo we're just going to check it out.\n\n644\n00:27:53,559 --> 00:27:57,460\nWe're going to show you guys what you can\nfind here as well as sample a whole bunch\n\n645\n00:27:57,460 --> 00:28:03,260\nof different Korean street food (한국 길거리\n음식) here in Seoul.\n\n646\n00:28:03,260 --> 00:28:09,660\nLet's do it.\n\n647\n00:28:09,660 --> 00:28:13,920\nExciting times.\n\n648\n00:28:13,920 --> 00:28:20,330\nLet's start eating.\n\n649\n00:28:20,330 --> 00:28:23,850\nSo we're starting off with the cheon won (천원)\nmenu.\n\n650\n00:28:23,850 --> 00:28:30,150\nThe one thousand won (원) menu.\n\n651\n00:28:30,150 --> 00:28:36,010\nThis should be awesome.\n\n652\n00:28:36,010 --> 00:28:37,480\nAnyeonghaseyo.\n\n653\n00:28:37,480 --> 00:28:41,870\nDanhobak (단호박) hana.\n\n654\n00:28:41,870 --> 00:28:43,340\nGamsahamnida.\n\n655\n00:28:43,340 --> 00:28:44,830\nGot it right here.\n\n656\n00:28:44,830 --> 00:28:45,830\nLet's eat it.\n\n657\n00:28:45,830 --> 00:28:46,830\nThis one is for you.\n\n658\n00:28:46,830 --> 00:28:47,830\nIt was cheaper.\n\n659\n00:28:47,830 --> 00:28:48,830\nIt was only 500 hundred Won (원).\n\n660\n00:28:48,830 --> 00:28:49,830\nAre you serious?\n\n661\n00:28:49,830 --> 00:28:50,830\nIt was five hundred won (원).\n\n662\n00:28:50,830 --> 00:28:51,830\nW500 KRW for that.\n\n663\n00:28:51,830 --> 00:28:52,830\nYeah.\n\n664\n00:28:52,830 --> 00:28:53,830\nLook at that.\n\n665\n00:28:53,830 --> 00:28:54,830\nSo it looks like a donut but it is actually\na croquet.\n\n666\n00:28:54,830 --> 00:28:55,830\nI saw that when I ordered.\n\n667\n00:28:55,830 --> 00:28:56,830\nOkay.\n\n668\n00:28:56,830 --> 00:28:57,830\nA pumpkin croquet.\n\n669\n00:28:57,830 --> 00:28:58,950\nSo we were way off.\n\n670\n00:28:58,950 --> 00:29:04,110\nBut hey, I love getting a deal this is literally\nhalf price than what I thought.\n\n671\n00:29:04,110 --> 00:29:05,110\nLet's dig in.\n\n672\n00:29:05,110 --> 00:29:06,110\nSo let's try this.\n\n673\n00:29:06,110 --> 00:29:07,110\nI've ever this before.\n\n674\n00:29:07,110 --> 00:29:09,532\nThis is fascinating for me because I've tried\nmost Korean street food (한국 길거리\n\n675\n00:29:09,532 --> 00:29:10,532\n음식).\n\n676\n00:29:10,532 --> 00:29:11,532\nBut I never tried this.\n\n677\n00:29:11,532 --> 00:29:14,590\nI'm curious to see if it is going to be savory\nor sweet.\n\n678\n00:29:14,590 --> 00:29:16,140\nMmmm.\n\n679\n00:29:16,140 --> 00:29:22,070\nIt is actually kind of both.\n\n680\n00:29:22,070 --> 00:29:25,720\nIt is a little bit sweet but it is also savory.\n\n681\n00:29:25,720 --> 00:29:26,770\nI've got to have another bite.\n\n682\n00:29:26,770 --> 00:29:28,990\nI guess the dough is probably more savory\nsince it has been deep-fried.\n\n683\n00:29:28,990 --> 00:29:29,990\nYeah.\n\n684\n00:29:29,990 --> 00:29:30,990\nAnd the pumpkin would be sweet?\n\n685\n00:29:30,990 --> 00:29:31,990\nMmmm.\n\n686\n00:29:31,990 --> 00:29:32,990\nGive us a good luck.\n\n687\n00:29:32,990 --> 00:29:33,990\nLook at this.\n\n688\n00:29:33,990 --> 00:29:35,750\nYou can see you can really see the pumpkin\nhere.\n\n689\n00:29:35,750 --> 00:29:36,750\nOh.\n\n690\n00:29:36,750 --> 00:29:38,720\nYou can really see the pumpkin here.\n\n691\n00:29:38,720 --> 00:29:39,720\nLook at that.\n\n692\n00:29:39,720 --> 00:29:41,570\nThat almost looks like curry.\n\n693\n00:29:41,570 --> 00:29:43,800\nYeah, it is.\n\n694\n00:29:43,800 --> 00:29:44,950\nI'm actually going to correct myself.\n\n695\n00:29:44,950 --> 00:29:47,240\nIt is a bit more savory than it is sweet.\n\n696\n00:29:47,240 --> 00:29:48,640\nMore savory than sweet.\n\n697\n00:29:48,640 --> 00:29:50,870\nAlright, well you are clearly enjoying it.\n\n698\n00:29:50,870 --> 00:29:52,650\nIt is like falling out of your mouth.\n\n699\n00:29:52,650 --> 00:29:56,190\nI'm wolfing it down over here.\n\n700\n00:29:56,190 --> 00:29:57,370\n(Speaking Korean)\n\n701\n00:29:57,370 --> 00:29:58,549\nMandu (만두).\n\n702\n00:29:58,549 --> 00:29:59,730\nyachae (야채).\n\n703\n00:29:59,730 --> 00:30:31,430\nOkay, so do you want to tell us what you ordered?\n\n704\n00:30:31,430 --> 00:30:32,460\nYeah, absolutely.\n\n705\n00:30:32,460 --> 00:30:36,380\nWe're having Tteokbokki (떡볶이) which\nis basically my all-time favorite Korean street\n\n706\n00:30:36,380 --> 00:30:37,380\nfood snack.\n\n707\n00:30:37,380 --> 00:30:38,380\nSo let's take a look down here.\n\n708\n00:30:38,380 --> 00:30:39,380\nI'll give you a tour.\n\n709\n00:30:39,380 --> 00:30:42,910\nAnd the tteokbokki (떡볶이) part here is\nbasically the Korean rice cakes in a gochujang\n\n710\n00:30:42,910 --> 00:30:43,910\nsauce (고추장).\n\n711\n00:30:43,910 --> 00:30:47,840\nA spicy red pepper sauce and then you also\nhave fishcakes and then over here I ordered\n\n712\n00:30:47,840 --> 00:30:51,640\nsomething called twigim (튀김) which is\nbasically the fried battered objects that\n\n713\n00:30:51,640 --> 00:30:53,400\ncome along with it.\n\n714\n00:30:53,400 --> 00:30:54,400\nObjects?\n\n715\n00:30:54,400 --> 00:30:55,480\nMostly vegetables.\n\n716\n00:30:55,480 --> 00:30:57,450\nSo I have like mandu (만두).\n\n717\n00:30:57,450 --> 00:30:58,450\nOkay dumpling.\n\n718\n00:30:58,450 --> 00:31:01,570\nThis one if called yachae (야채) which is\ndifferent vegetables and then over here we\n\n719\n00:31:01,570 --> 00:31:02,570\nalso have.\n\n720\n00:31:02,570 --> 00:31:04,470\nI think there is sweet potato somewhere in\nthere.\n\n721\n00:31:04,470 --> 00:31:06,460\nYes, sweet potato which is kokuma (고구마).\n\n722\n00:31:06,460 --> 00:31:11,200\nCan't wait to try all of that.\n\n723\n00:31:11,200 --> 00:31:17,320\nAlright, I'm going to start off with the tteokbokki\n(떡볶이).\n\n724\n00:31:17,320 --> 00:31:18,320\nDig in.\n\n725\n00:31:18,320 --> 00:31:19,320\nHere we go.\n\n726\n00:31:19,320 --> 00:31:20,460\nOne big piece of rice cake.\n\n727\n00:31:20,460 --> 00:31:21,810\nThat is a giant sized rice cake.\n\n728\n00:31:21,810 --> 00:31:23,240\nIt is like extra long.\n\n729\n00:31:23,240 --> 00:31:24,500\nOh, massiseoyo (맛있어요).\n\n730\n00:31:24,500 --> 00:31:25,500\nMassiseoyo.\n\n731\n00:31:25,500 --> 00:31:26,500\nNe.\n\n732\n00:31:26,500 --> 00:31:27,500\nVery delicious.\n\n733\n00:31:27,500 --> 00:31:28,500\nKorean tteokbokki (떡볶이).\n\n734\n00:31:28,500 --> 00:31:29,500\nYeah, very good.\n\n735\n00:31:29,500 --> 00:31:30,500\nMassiseoyo (맛있어요).\n\n736\n00:31:30,500 --> 00:31:31,500\nOh, that is awesome.\n\n737\n00:31:31,500 --> 00:31:32,500\nSuch good tteokbokki (떡볶이).\n\n738\n00:31:32,500 --> 00:31:33,500\nAnd now we're going to try the twikim.\n\n739\n00:31:33,500 --> 00:31:35,510\nSo I'm taking the sweet potato piece here.\n\n740\n00:31:35,510 --> 00:31:41,870\nI'm going to take it for a swim here in the\ngochujang sauce (고추장).\n\n741\n00:31:41,870 --> 00:31:42,870\nYep.\n\n742\n00:31:42,870 --> 00:31:45,000\nAnd let's try that.\n\n743\n00:31:45,000 --> 00:31:46,500\nA little messy over there.\n\n744\n00:31:46,500 --> 00:31:47,500\nDon't burn yourself.\n\n745\n00:31:47,500 --> 00:31:48,500\nA little bit too big of a bite.\n\n746\n00:31:48,500 --> 00:31:51,660\nIt is like fresh out of the deep fryer.\n\n747\n00:31:51,660 --> 00:31:54,100\nThat is my favorite twigim (튀김).\n\n748\n00:31:54,100 --> 00:31:55,100\nYeah.\n\n749\n00:31:55,100 --> 00:31:58,790\nIf you're going to try one kind of twigim\n(튀김), in Korea with your tteokbokki (떡볶이)\n\n750\n00:31:58,790 --> 00:32:01,809\nthen make sure you get the kokuma (고구마)\nyou get the sweet potato.\n\n751\n00:32:01,809 --> 00:32:02,809\nIt is just so good.\n\n752\n00:32:02,809 --> 00:32:03,830\nSo sweet, so delicious.\n\n753\n00:32:03,830 --> 00:32:06,490\nAnd it tastes so good when it is crispy.\n\n754\n00:32:06,490 --> 00:32:09,799\nSo before I gobble all of the twigim (튀김)\nand tteokbokki (떡볶이) why don't I share\n\n755\n00:32:09,799 --> 00:32:10,799\na little bit with you.\n\n756\n00:32:10,799 --> 00:32:11,799\nShare.\n\n757\n00:32:11,799 --> 00:32:13,510\nSo I'm going to add some sauce to mine.\n\n758\n00:32:13,510 --> 00:32:14,510\nSo this is pretty cool.\n\n759\n00:32:14,510 --> 00:32:18,420\nIt is kind of like a spicy soy chili sauce\nwith sesame seeds.\n\n760\n00:32:18,420 --> 00:32:19,420\nOh yeah.\n\n761\n00:32:19,420 --> 00:32:22,160\nSo you can use a spoon if you want to get\nlots of it.\n\n762\n00:32:22,160 --> 00:32:25,660\nOr you can use this little brush and just\npaint the twigim (튀김).\n\n763\n00:32:25,660 --> 00:32:26,980\nThat is awesome so you're.\n\n764\n00:32:26,980 --> 00:32:28,510\nIt gives it a lot more flavor.\n\n765\n00:32:28,510 --> 00:32:29,510\nIt makes it spicier.\n\n766\n00:32:29,510 --> 00:32:31,340\nYou're going to try the twigim (튀김) then.\n\n767\n00:32:31,340 --> 00:32:32,760\nWhich one do you have?\n\n768\n00:32:32,760 --> 00:32:33,810\nMandu (만두).\n\n769\n00:32:33,810 --> 00:32:34,810\nMandu (만두)?\n\n770\n00:32:34,810 --> 00:32:36,110\nHow is that?\n\n771\n00:32:36,110 --> 00:32:38,980\nIt is nice and spicy.\n\n772\n00:32:38,980 --> 00:32:40,710\nIt is good.\n\n773\n00:32:40,710 --> 00:32:42,610\nI like a lot better with the sauce.\n\n774\n00:32:42,610 --> 00:32:44,950\nIt gives it more flavor.\n\n775\n00:32:44,950 --> 00:32:49,250\nSo even though you can find lots of street\nfood here that is not the only thing they\n\n776\n00:32:49,250 --> 00:32:50,410\nsell at this market.\n\n777\n00:32:50,410 --> 00:32:53,799\nYou can also get lots of fresh produce, fruits,\nvegetables.\n\n778\n00:32:53,799 --> 00:32:54,799\nThey have butchers.\n\n779\n00:32:54,799 --> 00:32:57,919\nYou can buy clothes, you can buy school supplies.\n\n780\n00:32:57,919 --> 00:33:00,040\nSo a little bit of everything.\n\n781\n00:33:00,040 --> 00:33:04,070\nThere is definitely lots of variety here.\n\n782\n00:33:04,070 --> 00:33:12,490\nAh, tteok (떡) hana.\n\n783\n00:33:12,490 --> 00:33:23,540\nSo which package are you getting Audrey?\n\n784\n00:33:23,540 --> 00:33:24,570\nI guess this one.\n\n785\n00:33:24,570 --> 00:33:32,809\nThe little ones.\n\n786\n00:33:32,809 --> 00:33:36,780\nGamsahamnida.\n\n787\n00:33:36,780 --> 00:33:40,750\nGamsahamnida.\n\n788\n00:33:40,750 --> 00:33:42,110\nI forgot to count my money.\n\n789\n00:33:42,110 --> 00:33:43,380\nIt is two thousand Won (원).\n\n790\n00:33:43,380 --> 00:33:44,490\nSo what did you get Audrey?\n\n791\n00:33:44,490 --> 00:33:46,419\nSo I got myself some little rice cakes.\n\n792\n00:33:46,419 --> 00:33:49,490\nI'm not going to eat them right now because\nwe've been having a lot of street food.\n\n793\n00:33:49,490 --> 00:33:52,090\nI'm taking this home for later as a little\nsnack.\n\n794\n00:33:52,090 --> 00:33:56,470\nThey come in different colors but the filling\nis often the same for all of them.\n\n795\n00:33:56,470 --> 00:33:59,880\nUm, it might be red bean paste.\n\n796\n00:33:59,880 --> 00:34:01,510\nThat is what it usually is with the bigger\nones.\n\n797\n00:34:01,510 --> 00:34:03,560\nI'm not sure with the little ones.\n\n798\n00:34:03,560 --> 00:34:08,129\nYeah, they have different fillings and these\nare called tteok (떡) and I think these might\n\n799\n00:34:08,129 --> 00:34:09,129\nbe songpyeong.\n\n800\n00:34:09,129 --> 00:34:10,979\nI think these might be the ones that are had.\n\n801\n00:34:10,979 --> 00:34:14,159\nThat you have on special holidays and they're\nespecially sweet.\n\n802\n00:34:14,159 --> 00:34:15,419\nThey are sweeter than most.\n\n803\n00:34:15,419 --> 00:34:16,829\nSo they are really good.\n\n804\n00:34:16,829 --> 00:34:21,319\nOkay so we just finished covering one half\nof the market.\n\n805\n00:34:21,319 --> 00:34:23,579\nNow we're, I nearly got run over there.\n\n806\n00:34:23,579 --> 00:34:29,460\nNow we're going to cross the street and visit\nthe second half of the market which continues\n\n807\n00:34:29,460 --> 00:34:33,980\non the other side of the road and I've been\nholding out for sweets so I really hope I\n\n808\n00:34:33,980 --> 00:34:45,889\ncan find some hotteok (호떡) when we are\nthere.\n\n809\n00:34:45,889 --> 00:34:51,879\nAnother thing I find really amusing is that\npeople are going through the market on a motorbikes\n\n810\n00:34:51,879 --> 00:34:55,799\neven though it is a pedestrian only area or\nso it would seem.\n\n811\n00:34:55,799 --> 00:35:06,599\nSo you have to be careful and kind of watch\nout because they come out of nowhere.\n\n812\n00:35:06,599 --> 00:35:13,509\nTteokkochi (떡꼬치) almaeyo. 500 or 1000.\n\n813\n00:35:13,509 --> 00:35:18,109\nCheon Won (천원) juseyo.\n\n814\n00:35:18,109 --> 00:35:19,259\nNe.\n\n815\n00:35:19,259 --> 00:35:22,670\nClearly somebody hasn't tired of the rice\ncakes today.\n\n816\n00:35:22,670 --> 00:35:26,970\nYeah, sticking with the theme of the rice\ncakes for this afternoon I've got another\n\n817\n00:35:26,970 --> 00:35:28,760\nKorean street food snack here.\n\n818\n00:35:28,760 --> 00:35:30,559\nWe've got something called tteokkochi (떡꼬치).\n\n819\n00:35:30,559 --> 00:35:35,980\nSo I'm going to take a bite and then describe\nit to you after.\n\n820\n00:35:35,980 --> 00:35:37,039\nMmmm.\n\n821\n00:35:37,039 --> 00:35:44,749\nSo how this is different from tteokbokki (떡볶이)\nis that the sauce is completely different.\n\n822\n00:35:44,749 --> 00:35:48,069\nThis is more like a sweet and sour type of\nchili sauce that is on top of it.\n\n823\n00:35:48,069 --> 00:35:51,979\nAnd also the rice cakes have been cooked differently.\n\n824\n00:35:51,979 --> 00:35:56,750\nThey've been obviously cooked a little bit\nlonger and they are crispier but also still\n\n825\n00:35:56,750 --> 00:35:57,750\nchewy while you are chewing them.\n\n826\n00:35:57,750 --> 00:36:00,859\nSo this is almost a little bit almost like\na dessert snack.\n\n827\n00:36:00,859 --> 00:36:03,099\nSo are the rice cakes pan-fried then?\n\n828\n00:36:03,099 --> 00:36:04,619\nI think they are.\n\n829\n00:36:04,619 --> 00:36:07,170\nYeah, because they are crispy on the outside.\n\n830\n00:36:07,170 --> 00:36:08,170\nYeah.\n\n831\n00:36:08,170 --> 00:36:09,170\nSo really good.\n\n832\n00:36:09,170 --> 00:36:11,970\nAnd again this one was only cheon Won (천원)\nso less than one US dollar.\n\n833\n00:36:11,970 --> 00:36:13,549\nCan't go wrong.\n\n834\n00:36:13,549 --> 00:36:17,950\nIt is kind of funny with this dish I had never\ntried it in Korea but then when we were in\n\n835\n00:36:17,950 --> 00:36:18,950\nKyrgyzstan.\n\n836\n00:36:18,950 --> 00:36:19,950\nYour first time to try it was in Bishkek,\nKyrgyzstan.\n\n837\n00:36:19,950 --> 00:36:20,950\nThey had a Korean restaurant.\n\n838\n00:36:20,950 --> 00:36:22,470\nKorean restaurant so there you go.\n\n839\n00:36:22,470 --> 00:36:23,980\nWhich is kind of unusual.\n\n840\n00:36:23,980 --> 00:36:26,750\nGoing to go in for more.\n\n841\n00:36:26,750 --> 00:36:28,859\nMmmmm.\n\n842\n00:36:28,859 --> 00:36:33,650\nSo if you had to choose do you prefer tteokbokki\n(떡볶이) or tteokkochi (떡꼬치)?\n\n843\n00:36:33,650 --> 00:36:37,519\nThey are nothing alike so it is comparing\napples with oranges.\n\n844\n00:36:37,519 --> 00:36:42,299\nBut right now I've had quite a bit of savory\nthings so I'm appreciating the kind of sweet\n\n845\n00:36:42,299 --> 00:36:44,140\nchili sauce on this.\n\n846\n00:36:44,140 --> 00:36:56,489\nA very diplomatic answer.\n\n847\n00:36:56,489 --> 00:36:57,489\nSo your'e up again.\n\n848\n00:36:57,489 --> 00:36:58,489\nWhat have you got?\n\n849\n00:36:58,489 --> 00:37:01,479\nI found my favorite all-time Korean street\nsnack.\n\n850\n00:37:01,479 --> 00:37:06,530\nThis is called hotteok (호떡) and it kind\nof looks like a donut or a really fat pancake\n\n851\n00:37:06,530 --> 00:37:10,309\nand it is usually filled with brown sugar\nand pine nuts and cinnamon.\n\n852\n00:37:10,309 --> 00:37:11,749\nYours is a special one.\n\n853\n00:37:11,749 --> 00:37:12,749\nWhat is yours?\n\n854\n00:37:12,749 --> 00:37:17,109\nThis one is nokcha (녹차) so this is green\ntea hotteok (호떡) which I have never had\n\n855\n00:37:17,109 --> 00:37:18,109\nbefore.\n\n856\n00:37:18,109 --> 00:37:19,109\nAnd just looking at it.\n\n857\n00:37:19,109 --> 00:37:22,460\nIt looks like it has got little bit of like\ngreen tea like loose leaf.\n\n858\n00:37:22,460 --> 00:37:23,460\nYeah.\n\n859\n00:37:23,460 --> 00:37:24,460\nYeah.\n\n860\n00:37:24,460 --> 00:37:25,460\nSo let's see what it tastes like.\n\n861\n00:37:25,460 --> 00:37:26,460\nTry that.\n\n862\n00:37:26,460 --> 00:37:27,460\nAh, it is so hot.\n\n863\n00:37:27,460 --> 00:37:28,460\nPiping hot.\n\n864\n00:37:28,460 --> 00:37:29,630\nIt is freshly made.\n\n865\n00:37:29,630 --> 00:37:31,789\nJust made that for you.\n\n866\n00:37:31,789 --> 00:37:33,720\nHave you got to the gooey part in the middle\nyet.\n\n867\n00:37:33,720 --> 00:37:34,839\nHaven't got to the gooey part.\n\n868\n00:37:34,839 --> 00:37:40,440\nI don't know if there is a gooey part.\n\n869\n00:37:40,440 --> 00:37:42,460\nMaybe this one is just sprinkled with green\ntea.\n\n870\n00:37:42,460 --> 00:37:43,460\nFirst impressions though is it sweet?\n\n871\n00:37:43,460 --> 00:37:44,460\nIt tastes like a sweet donut.\n\n872\n00:37:44,460 --> 00:37:45,460\nSo far so good.\n\n873\n00:37:45,460 --> 00:37:49,200\nI think it may have a filling though.\n\n874\n00:37:49,200 --> 00:37:50,410\nAhh.\n\n875\n00:37:50,410 --> 00:37:54,059\nHere we go.\n\n876\n00:37:54,059 --> 00:37:56,049\nSo look at that.\n\n877\n00:37:56,049 --> 00:38:02,289\nThere you have your brown caramelized sugar,\nsome nuts, a little bit of green tea loose\n\n878\n00:38:02,289 --> 00:38:04,239\nleaf, cinnamon.\n\n879\n00:38:04,239 --> 00:38:05,390\nIt smells amazing.\n\n880\n00:38:05,390 --> 00:38:07,910\nAnd you call it smells like Christmas, right?\n\n881\n00:38:07,910 --> 00:38:10,710\nI think that is one of the reasons I like\nit so much.\n\n882\n00:38:10,710 --> 00:38:13,450\nIt is just like such a comforting aroma.\n\n883\n00:38:13,450 --> 00:38:15,710\nIt smells like Christmas.\n\n884\n00:38:15,710 --> 00:38:18,530\nIt is so so good.\n\n885\n00:38:18,530 --> 00:38:22,229\nAnd I'm burning myself right now having this\nbut it is just so good.\n\n886\n00:38:22,229 --> 00:38:23,490\nI don't really want to wait.\n\n887\n00:38:23,490 --> 00:38:25,210\nAnd how much was it?\n\n888\n00:38:25,210 --> 00:38:26,210\nOne thousand Won (원).\n\n889\n00:38:26,210 --> 00:38:27,210\nWow another cheon Won (천원).\n\n890\n00:38:27,210 --> 00:38:28,720\nSo less than a dollar.\n\n891\n00:38:28,720 --> 00:38:32,930\nWe're just feasting like Kings and Queens\nhere without paying much at all.\n\n892\n00:38:32,930 --> 00:38:34,790\nWe sure are.\n\n893\n00:38:34,790 --> 00:38:36,789\nSo someone couldn't resist temptation.\n\n894\n00:38:36,789 --> 00:38:37,880\nHe's having some hotteok (호떡) too.\n\n895\n00:38:37,880 --> 00:38:38,880\nYou know what?\n\n896\n00:38:38,880 --> 00:38:41,920\nYou were kind enough to share so I really\nappreciate that because we were just supposed\n\n897\n00:38:41,920 --> 00:38:48,420\nto kind of each get our own things but let's\ntry it.\n\n898\n00:38:48,420 --> 00:38:51,569\nOooh.\n\n899\n00:38:51,569 --> 00:38:55,190\nThis is definitely my favorite Korean street\nfood dessert snack.\n\n900\n00:38:55,190 --> 00:38:56,190\nLike bar none.\n\n901\n00:38:56,190 --> 00:38:57,190\nThis is so good.\n\n902\n00:38:57,190 --> 00:39:00,700\nI could eat this everyday and probably not\nget sick of it.\n\n903\n00:39:00,700 --> 00:39:04,140\nAnd we decided we couldn't wait until we got\nhome to try the rice cakes.\n\n904\n00:39:04,140 --> 00:39:05,140\nI know.\n\n905\n00:39:05,140 --> 00:39:08,690\nConsidering I just had something sweet the\nhotteok (호떡) it was like I could have\n\n906\n00:39:08,690 --> 00:39:11,109\na little something else and I've already bought\nthese.\n\n907\n00:39:11,109 --> 00:39:16,309\nSo I'm going to dig in to the rice cakes.\n\n908\n00:39:16,309 --> 00:39:20,960\nAnd I wonder if the green ones are like green\ntea flavored or anything like that.\n\n909\n00:39:20,960 --> 00:39:23,569\nI think the white one is going to be sweet\nand the pink one.\n\n910\n00:39:23,569 --> 00:39:24,829\nI'm not sure about the green one though.\n\n911\n00:39:24,829 --> 00:39:25,829\nLet's try the pink one.\n\n912\n00:39:25,829 --> 00:39:26,829\nThese are little.\n\n913\n00:39:26,829 --> 00:39:27,829\nThese are like mini sized.\n\n914\n00:39:27,829 --> 00:39:31,290\nLet's see what is in them.\n\n915\n00:39:31,290 --> 00:39:33,130\nMmmm.\n\n916\n00:39:33,130 --> 00:39:38,160\nIt is not red bean paste.\n\n917\n00:39:38,160 --> 00:39:41,240\nIt is like a sweet jelly.\n\n918\n00:39:41,240 --> 00:39:43,569\nIt is orange but I have no idea what kind.\n\n919\n00:39:43,569 --> 00:39:45,310\nNo idea what it is.\n\n920\n00:39:45,310 --> 00:39:47,020\nI've never had this before.\n\n921\n00:39:47,020 --> 00:39:48,400\nDoes it taste good.\n\n922\n00:39:48,400 --> 00:39:49,430\nIt tastes great.\n\n923\n00:39:49,430 --> 00:39:50,430\nYeah.\n\n924\n00:39:50,430 --> 00:39:51,690\nAlright, I'm going in for one.\n\n925\n00:39:51,690 --> 00:39:54,380\nHere comes the hand.\n\n926\n00:39:54,380 --> 00:39:55,380\nHa.\n\n927\n00:39:55,380 --> 00:39:57,180\nLet's see if you can decipher the mystery\ningredient.\n\n928\n00:39:57,180 --> 00:39:58,180\nIt is almost like syrupy.\n\n929\n00:39:58,180 --> 00:39:59,180\nMmmm.\n\n930\n00:39:59,180 --> 00:40:00,180\nLook at that.\n\n931\n00:40:00,180 --> 00:40:01,180\nMmmm.\n\n932\n00:40:01,180 --> 00:40:02,180\nThose are so good.\n\n933\n00:40:02,180 --> 00:40:03,180\nI know.\n\n934\n00:40:03,180 --> 00:40:05,969\nThose are so good I'm having one more.\n\n935\n00:40:05,969 --> 00:40:06,969\nOne more.\n\n936\n00:40:06,969 --> 00:40:08,430\nOpen it up.\n\n937\n00:40:08,430 --> 00:40:11,890\nI'm going to have a pink one.\n\n938\n00:40:11,890 --> 00:40:15,030\nI think they all have the same filling though.\n\n939\n00:40:15,030 --> 00:40:21,500\nWow that is delicious.\n\n940\n00:40:21,500 --> 00:40:23,119\nYeah.\n\n941\n00:40:23,119 --> 00:40:24,539\nSo how did you enjoy this market?\n\n942\n00:40:24,539 --> 00:40:25,979\nIt was awesome.\n\n943\n00:40:25,979 --> 00:40:32,670\nI really appreciate this market because it\nhas such a local feel as opposed to feeling\n\n944\n00:40:32,670 --> 00:40:35,480\nlike a touristy market and that made it a\nlot of fun.\n\n945\n00:40:35,480 --> 00:40:41,250\nThere are people that who are in the market\nthat were curious about what we were doing.\n\n946\n00:40:41,250 --> 00:40:43,140\nNobody was jaded, nobody told us hey no pictures\nno taking video.\n\n947\n00:40:43,140 --> 00:40:45,569\nEveryone was like really in to what we were\ndoing.\n\n948\n00:40:45,569 --> 00:40:46,710\nAnd that was awesome.\n\n949\n00:40:46,710 --> 00:40:51,109\nI think it is just a cool alternative to some\nof the more popular markets in Seoul.\n\n950\n00:40:51,109 --> 00:40:56,249\nAnd it is just one stop away from Hapjeong\non the brown line so if you come here you\n\n951\n00:40:56,249 --> 00:41:02,190\ncan go to Mangwon station and go out exit\ntwo and then it is just five minute walk and\n\n952\n00:41:02,190 --> 00:41:03,190\nyou're here.\n\n953\n00:41:03,190 --> 00:41:04,190\nYeah.\n\n954\n00:41:04,190 --> 00:41:06,900\nYou turn left at the exit and then left again\nat the next major intersection.\n\n955\n00:41:06,900 --> 00:41:08,339\nYeah, so it is not far at all.\n\n956\n00:41:08,339 --> 00:41:11,291\nSo highly recommend coming here and man am\nI ever full.\n\n957\n00:41:11,291 --> 00:41:26,510\nSo for today's video we are at a place called\nSulbing (설빙) and this is a popular chain\n\n958\n00:41:26,510 --> 00:41:29,509\nin Korea that specializes in frozen desserts\n(디저트).\n\n959\n00:41:29,509 --> 00:41:33,109\nWe're going to be trying something that is\nquite similar to Patbingsu (팥빙수) and\n\n960\n00:41:33,109 --> 00:41:36,170\nPatbingsoo (팥빙수) is a shaved ice dessert\nwith red beans.\n\n961\n00:41:36,170 --> 00:41:41,460\nBut we're having Sulbing (설빙) which is\nactually frozen milk that has been shaved\n\n962\n00:41:41,460 --> 00:41:45,069\ninto these little snowflakes so you get a\nmuch creamier dessert (디저트).\n\n963\n00:41:45,069 --> 00:41:47,869\nAnd we've ordered two different varieties\nso those are coming up.\n\n964\n00:41:47,869 --> 00:41:51,990\nYeah, and the Sulbing (설빙) is basically\nyour quintessential Korean summer dessert.\n\n965\n00:41:51,990 --> 00:42:03,499\nYes, and it is super hot out so we're cooling\ndown with that right now.\n\n966\n00:42:03,499 --> 00:42:07,231\nLook at what she's got.\n\n967\n00:42:07,231 --> 00:42:08,550\nIt is here.\n\n968\n00:42:08,550 --> 00:42:09,650\nLalalala.\n\n969\n00:42:09,650 --> 00:42:14,099\nSo dessert (디저트) is here.\n\n970\n00:42:14,099 --> 00:42:15,229\nYeah.\n\n971\n00:42:15,229 --> 00:42:18,589\nSo I got the blueberry cheesecake Sulbing\n(설빙).\n\n972\n00:42:18,589 --> 00:42:19,710\nSo let's take a look at that.\n\n973\n00:42:19,710 --> 00:42:22,440\nAnd before I even begin to talk about this.\n\n974\n00:42:22,440 --> 00:42:24,609\nI've got to show you just how big this is\nwith a sense of scale.\n\n975\n00:42:24,609 --> 00:42:25,670\nLike this is my hand.\n\n976\n00:42:25,670 --> 00:42:31,069\nThis thing is like bigger than my frickin'\nhand basically.\n\n977\n00:42:31,069 --> 00:42:35,950\nSo the coolest thing that stands out to me\naside from obviously how big it is is that\n\n978\n00:42:35,950 --> 00:42:37,719\nthere are real blueberries.\n\n979\n00:42:37,719 --> 00:42:39,479\nLike look at this.\n\n980\n00:42:39,479 --> 00:42:40,479\nYeah.\n\n981\n00:42:40,479 --> 00:42:41,700\nReal big thick blueberries.\n\n982\n00:42:41,700 --> 00:42:43,049\nSo that is going to be my first bite.\n\n983\n00:42:43,049 --> 00:42:46,200\nAnd I'm going to get a piece of the cheese\nand the sauce here.\n\n984\n00:42:46,200 --> 00:42:50,700\nAlong with some shaved ice.\n\n985\n00:42:50,700 --> 00:42:55,460\nI sense a brain freeze coming up.\n\n986\n00:42:55,460 --> 00:42:56,479\nYeah pretty much.\n\n987\n00:42:56,479 --> 00:42:58,430\nIt is frozen.\n\n988\n00:42:58,430 --> 00:43:01,599\nFrozen but you know what delicious.\n\n989\n00:43:01,599 --> 00:43:04,489\nThe kind of topping they put on is also a\nglazed.\n\n990\n00:43:04,489 --> 00:43:05,809\nA blueberry glaze.\n\n991\n00:43:05,809 --> 00:43:07,779\nAnd it is similar to the glaze that you would\nput on a cheesecake.\n\n992\n00:43:07,779 --> 00:43:11,670\nAnd then you get those nice big thick blueberries.\n\n993\n00:43:11,670 --> 00:43:16,049\nAnd on top of that the refreshing-ness of\nthe shaved condensed milk.\n\n994\n00:43:16,049 --> 00:43:17,400\nThe shaved ice.\n\n995\n00:43:17,400 --> 00:43:18,869\nAnd then the big chunks of cheesecake.\n\n996\n00:43:18,869 --> 00:43:20,829\nThis is just a wonderful summer dessert.\n\n997\n00:43:20,829 --> 00:43:22,150\nAnd you also have ice cream there.\n\n998\n00:43:22,150 --> 00:43:23,150\nYours is topped with ice cream.\n\n999\n00:43:23,150 --> 00:43:24,579\nI'm a little jealous right now.\n\n1000\n00:43:24,579 --> 00:43:26,059\nMine doesn't come with ice cream.\n\n1001\n00:43:26,059 --> 00:43:31,229\nSeriously guys this is like to beat the thirty\nfive degree weather in Korea in August.\n\n1002\n00:43:31,229 --> 00:43:34,579\nOh, and one more thing it comes with milk.\n\n1003\n00:43:34,579 --> 00:43:37,720\nJust pour that on.\n\n1004\n00:43:37,720 --> 00:43:39,390\nJust pull it all over.\n\n1005\n00:43:39,390 --> 00:43:40,390\nWow.\n\n1006\n00:43:40,390 --> 00:43:41,390\nIt looks like condensed milk.\n\n1007\n00:43:41,390 --> 00:43:44,580\nOh, now that is a thing of beauty guys.\n\n1008\n00:43:44,580 --> 00:43:45,700\nOh la lah.\n\n1009\n00:43:45,700 --> 00:43:48,690\nOh yeah, I'm going to enjoy this one.\n\n1010\n00:43:48,690 --> 00:43:50,470\nOkay, so mine is here as well.\n\n1011\n00:43:50,470 --> 00:43:52,619\nI ordered the chocolate brownie.\n\n1012\n00:43:52,619 --> 00:43:53,960\nI've had this one before.\n\n1013\n00:43:53,960 --> 00:43:55,479\nIt is delicious.\n\n1014\n00:43:55,479 --> 00:43:57,380\nSo why bother trying something new.\n\n1015\n00:43:57,380 --> 00:44:01,190\nLike when you walked in here you're like I'm\ngetting the chocolate brownie.\n\n1016\n00:44:01,190 --> 00:44:02,920\nThere was no negotiations there.\n\n1017\n00:44:02,920 --> 00:44:06,059\nI'm just pouring the milk.\n\n1018\n00:44:06,059 --> 00:44:09,969\nI want it and I'm going to eat it all too,\nright?\n\n1019\n00:44:09,969 --> 00:44:10,969\nYeah.\n\n1020\n00:44:10,969 --> 00:44:12,230\nSo let me give you a tour of the bowl.\n\n1021\n00:44:12,230 --> 00:44:17,890\nSo basically you've got your shaved milk down\nhere and all around you have chunks of brownie,\n\n1022\n00:44:17,890 --> 00:44:19,769\ncheesecake, brownie, cheesecake.\n\n1023\n00:44:19,769 --> 00:44:24,749\nAnd then you have whipped cream right here\nand it is all topped off with a chocolate\n\n1024\n00:44:24,749 --> 00:44:26,269\npowder and chocolate sauce.\n\n1025\n00:44:26,269 --> 00:44:28,660\nThe cocoa powder as well too.\n\n1026\n00:44:28,660 --> 00:44:29,660\nYeah.\n\n1027\n00:44:29,660 --> 00:44:30,660\nSo look at that.\n\n1028\n00:44:30,660 --> 00:44:31,660\nWow.\n\n1029\n00:44:31,660 --> 00:44:32,660\nSo let's have the first bite.\n\n1030\n00:44:32,660 --> 00:44:34,400\nIt is so big it is like falling over from\nthe sides.\n\n1031\n00:44:34,400 --> 00:44:36,539\nI don't want to waste any of it.\n\n1032\n00:44:36,539 --> 00:44:37,539\nMmmmm.\n\n1033\n00:44:37,539 --> 00:44:42,920\nI'm so scared of the brain freeze.\n\n1034\n00:44:42,920 --> 00:44:44,839\nMmmm.\n\n1035\n00:44:44,839 --> 00:44:49,940\nThat is so good.\n\n1036\n00:44:49,940 --> 00:44:50,940\nWow.\n\n1037\n00:44:50,940 --> 00:44:57,789\nI almost feel like I want to let it melt a\nlittle bit and turn into a milkshake.\n\n1038\n00:44:57,789 --> 00:44:59,009\nThen mix it all together.\n\n1039\n00:44:59,009 --> 00:45:08,609\nThat is how I like my Bingsu (빙수).\n\n1040\n00:45:08,609 --> 00:45:10,480\nMmmm.\n\n1041\n00:45:10,480 --> 00:45:14,190\nSo I think one of the things we both really\nenjoy about this dessert (디저트) is that\n\n1042\n00:45:14,190 --> 00:45:15,240\nit just keeps on giving.\n\n1043\n00:45:15,240 --> 00:45:16,240\nIt is full of surprises.\n\n1044\n00:45:16,240 --> 00:45:17,240\nIt is so big.\n\n1045\n00:45:17,240 --> 00:45:18,509\nSo if you take a look at my bowl.\n\n1046\n00:45:18,509 --> 00:45:19,700\nSo many layers.\n\n1047\n00:45:19,700 --> 00:45:24,279\nI just discovered that mine has Oreo cookie\ncrumbs like towards the bottom.\n\n1048\n00:45:24,279 --> 00:45:27,190\nI had no idea it came with Oreo cookies so\nthat was a nice surprise.\n\n1049\n00:45:27,190 --> 00:45:28,690\nAnd same with yours.\n\n1050\n00:45:28,690 --> 00:45:32,440\nYou ended up finding more fruit in the middle\nright?\n\n1051\n00:45:32,440 --> 00:45:37,559\nI know and like there is actually more blueberry\nsauce at the bottom of it.\n\n1052\n00:45:37,559 --> 00:45:40,109\nSo it is like as you keep going you keep getting\nmore surprises.\n\n1053\n00:45:40,109 --> 00:45:41,109\nI know.\n\n1054\n00:45:41,109 --> 00:45:44,769\nAnd I'm already full and I haven't even finished\nhalf of my dessert.\n\n1055\n00:45:44,769 --> 00:45:45,839\nKeep going.\n\n1056\n00:45:45,839 --> 00:45:48,069\nWe're going to be here a while.\n\n1057\n00:45:48,069 --> 00:45:52,069\nWell, thank you Sam for helping me finish\nthat.\n\n1058\n00:45:52,069 --> 00:45:53,089\nWas it tasty?\n\n1059\n00:45:53,089 --> 00:45:54,089\nYeah.\n\n1060\n00:45:54,089 --> 00:45:55,089\nWhich did you prefer?\n\n1061\n00:45:55,089 --> 00:45:56,569\nChocolate brownie or blueberry cheesecake?\n\n1062\n00:45:56,569 --> 00:46:03,650\nThey're both really good but the blueberry\ncheesecake was like amazing.\n\n1063\n00:46:03,650 --> 00:46:04,650\nAmaze-balls!\n\n1064\n00:46:04,650 --> 00:46:07,729\nLike that is like ninety something and yours\nis like low 90's or high 80's.\n\n1065\n00:46:07,729 --> 00:46:09,479\nSo yeah still good.\n\n1066\n00:46:09,479 --> 00:46:11,229\nDoing some percentages here.\n\n1067\n00:46:11,229 --> 00:46:12,900\nAlright, so time for the price.\n\n1068\n00:46:12,900 --> 00:46:14,930\nHow much did the Bingsu (빙수) cost?\n\n1069\n00:46:14,930 --> 00:46:17,829\nSo mine was ₩10,000 ten thousand Won (원).\n\n1070\n00:46:17,829 --> 00:46:24,099\nAnd yours was eight thousand five hundred\n₩8,5000 Won (원) and so total 18,500.\n\n1071\n00:46:24,099 --> 00:46:26,829\nSo you're looking at around seventeen US bucks.\n\n1072\n00:46:26,829 --> 00:46:28,170\nSo not bad.\n\n1073\n00:46:28,170 --> 00:46:29,900\nWe were a little greedy.\n\n1074\n00:46:29,900 --> 00:46:32,849\nWe probably could have just got one I'd say.\n\n1075\n00:46:32,849 --> 00:46:36,239\nOne would have been enough and we had Tteokbokki\n(떡볶이) for lunch so oooh.\n\n1076\n00:46:36,239 --> 00:46:38,460\nI have a bit of a gut bomb now.\n\n1077\n00:46:38,460 --> 00:46:49,720\nBut if you want to cool off on a hot day in\nKorea definitely recommend this though.\n\n1078\n00:46:49,720 --> 00:46:55,239\nAlright, so tata.\n\n1079\n00:46:55,239 --> 00:46:59,829\nNew videos from South Korea every week.\n\n1080\n00:46:59,829 --> 00:47:01,140\nClick here.\n\n1081\n00:47:01,140 --> 00:47:06,050\nSo we are starting off by having one of our\nfavorite Korean meals.\n\n1082\n00:47:06,050 --> 00:47:08,819\nThis is Korean style Shabu-Shabu (샤브샤브).\n\n1083\n00:47:08,819 --> 00:47:13,799\nAnd unlike other types of syabu-syabu (샤브샤브)\nwhere you have like Japanese and Chinese Shabu-Shabu\n\n1084\n00:47:13,799 --> 00:47:17,150\n(しゃぶしゃぶ) Shabu Shabu (샤브샤브)\nis unique in the sense that it comes with\n\n1085\n00:47:17,150 --> 00:47:18,420\nthree different courses.\n\n1086\n00:47:18,420 --> 00:47:19,420\nYeah.\n\n1087\n00:47:19,420 --> 00:47:24,589\nSo even before we cook it here for you, all\nthese nice aromas and the steam is coming\n\n1088\n00:47:24,589 --> 00:47:25,589\nrising.\n\n1089\n00:47:25,589 --> 00:47:27,839\nBefore we even do that let's take a look at\nthe toppings.\n\n1090\n00:47:27,839 --> 00:47:30,480\nAnd I can explain things a bit more clearly.\n\n1091\n00:47:30,480 --> 00:47:31,599\nSo this is first.\n\n1092\n00:47:31,599 --> 00:47:36,880\nYeah, so these are your plate of vegetables,\nyou've got Mandu (만두) which are the Korean\n\n1093\n00:47:36,880 --> 00:47:43,499\ndumplings, you've got pumpkin all kinds of\ndifferent lettuce and then over here you have\n\n1094\n00:47:43,499 --> 00:47:45,539\nthe meat which is the Shabu-Shabu (샤브샤브).\n\n1095\n00:47:45,539 --> 00:47:47,940\nBasically this is like your thinly sliced\nbeef.\n\n1096\n00:47:47,940 --> 00:47:53,740\nSo after we're done cooking the meat and the\nvegetables we cook the noodles and these are\n\n1097\n00:47:53,740 --> 00:47:54,930\ncalled Kalguksu (칼국수).\n\n1098\n00:47:54,930 --> 00:47:56,290\nThey are handmade noodles.\n\n1099\n00:47:56,290 --> 00:47:57,309\nThey are awesome.\n\n1100\n00:47:57,309 --> 00:48:01,859\nThat is one of my favorite parts but actually\nmy very favorite part is right at the end.\n\n1101\n00:48:01,859 --> 00:48:08,010\nWe add this rice and we turn it kind of into\nkind of basically you use over your leftover\n\n1102\n00:48:08,010 --> 00:48:11,100\nsyabu-syabu (샤브샤브) and you kind of\nturn it into a bokkeumbap (볶음밥) which\n\n1103\n00:48:11,100 --> 00:48:12,459\nis a Korean style fried rice.\n\n1104\n00:48:12,459 --> 00:48:13,740\nAnd it is awesome.\n\n1105\n00:48:13,740 --> 00:48:14,819\nSo no more rambling.\n\n1106\n00:48:14,819 --> 00:48:15,900\nLet's get cooking.\n\n1107\n00:48:15,900 --> 00:48:16,990\nLet's start cooking.\n\n1108\n00:48:16,990 --> 00:48:20,539\nSo the broth is boiling which means it is\ntime to start cooking our food.\n\n1109\n00:48:20,539 --> 00:48:23,479\nSo we're just going to drop in the greens\nfirst.\n\n1110\n00:48:23,479 --> 00:48:25,119\nLook at all of the different assorted greens.\n\n1111\n00:48:25,119 --> 00:48:26,119\nOh my.\n\n1112\n00:48:26,119 --> 00:48:27,119\nLike there is just a tonne.\n\n1113\n00:48:27,119 --> 00:48:28,119\nAnd some mushrooms.\n\n1114\n00:48:28,119 --> 00:48:29,119\nLook at these.\n\n1115\n00:48:29,119 --> 00:48:31,489\nYeah and the key point here is that you actually\ndefinitely want to cook your greens before\n\n1116\n00:48:31,489 --> 00:48:32,519\nyou start cooking the meat.\n\n1117\n00:48:32,519 --> 00:48:37,690\nBecause the meat cooks almost on an instant.\n\n1118\n00:48:37,690 --> 00:48:39,770\nInstantaneously.\n\n1119\n00:48:39,770 --> 00:48:45,249\nYeah, in like a second.\n\n1120\n00:48:45,249 --> 00:48:49,239\nThrow all of that in there.\n\n1121\n00:48:49,239 --> 00:48:50,239\nYou know what?\n\n1122\n00:48:50,239 --> 00:48:51,640\nWe're supposed to be using our scissors.\n\n1123\n00:48:51,640 --> 00:48:53,529\nThat is what they're for.\n\n1124\n00:48:53,529 --> 00:49:01,155\nSo I'm just going to dig right in here with\nmy hands and this is going to make it easier\n\n1125\n00:49:01,155 --> 00:49:02,155\nto eat the vegetables.\n\n1126\n00:49:02,155 --> 00:49:07,049\nWe should have been doing that from the get\ngo.\n\n1127\n00:49:07,049 --> 00:49:11,709\nWhoops.\n\n1128\n00:49:11,709 --> 00:49:16,369\nWhoopsies.\n\n1129\n00:49:16,369 --> 00:49:20,329\nSo we're just waiting for those vegetables\nand mushrooms to cook and then we're going\n\n1130\n00:49:20,329 --> 00:49:21,859\nto put in the meat.\n\n1131\n00:49:21,859 --> 00:49:24,710\nAnd I think I can say we're both salivating\nat this point.\n\n1132\n00:49:24,710 --> 00:49:25,710\nYeah.\n\n1133\n00:49:25,710 --> 00:49:26,710\nIt smells so good.\n\n1134\n00:49:26,710 --> 00:49:29,329\nPretty much just drooling over the pot here.\n\n1135\n00:49:29,329 --> 00:49:32,970\nSo like we were saying the meat really does\ncook in like a second or two.\n\n1136\n00:49:32,970 --> 00:49:33,970\nSam is going to demonstrate.\n\n1137\n00:49:33,970 --> 00:49:36,599\nLook how thinly sliced this is and it is red.\n\n1138\n00:49:36,599 --> 00:49:37,599\nTotally raw right now.\n\n1139\n00:49:37,599 --> 00:49:38,599\nPlop it in.\n\n1140\n00:49:38,599 --> 00:49:39,599\nWatch this.\n\n1141\n00:49:39,599 --> 00:49:40,599\nYou swish it around.\n\n1142\n00:49:40,599 --> 00:49:41,599\nSwish it around.\n\n1143\n00:49:41,599 --> 00:49:44,869\nAnd that is how Shabu-Shabu (샤브샤브)\ngets its name.\n\n1144\n00:49:44,869 --> 00:49:50,140\nIt is basically an onomatopoeia meaning that\nit is the sound of the syabu-syabu (샤브샤브).\n\n1145\n00:49:50,140 --> 00:49:51,140\nThe swish.\n\n1146\n00:49:51,140 --> 00:49:52,339\nThe sound it makes when it is made.\n\n1147\n00:49:52,339 --> 00:49:53,680\nLook at that.\n\n1148\n00:49:53,680 --> 00:49:57,739\nIt is already cooked.\n\n1149\n00:49:57,739 --> 00:49:58,759\nWow.\n\n1150\n00:49:58,759 --> 00:50:03,700\nSo I think we're finally ready to serve ourselves\nup some of that delicious shabu shabu.\n\n1151\n00:50:03,700 --> 00:50:04,700\nKorean style.\n\n1152\n00:50:04,700 --> 00:50:05,700\nThe first course is done.\n\n1153\n00:50:05,700 --> 00:50:06,700\nLook at that.\n\n1154\n00:50:06,700 --> 00:50:08,700\nSo I'm going to try and get a bit of everything.\n\n1155\n00:50:08,700 --> 00:50:09,940\nSo there we go.\n\n1156\n00:50:09,940 --> 00:50:15,339\nMy bowl is all served up and we have some\nmushrooms, the beef, tofu, greens, a rice\n\n1157\n00:50:15,339 --> 00:50:16,980\ncake and of course the broth.\n\n1158\n00:50:16,980 --> 00:50:19,130\nSo let's go for the beef.\n\n1159\n00:50:19,130 --> 00:50:21,640\nOh, look at that it is steaming.\n\n1160\n00:50:21,640 --> 00:50:25,059\nI'm going to try not to burn myself.\n\n1161\n00:50:25,059 --> 00:50:29,680\nThat seems to happen every meal.\n\n1162\n00:50:29,680 --> 00:50:30,680\nMmmmm.\n\n1163\n00:50:30,680 --> 00:50:34,029\nIt is really nice and tender.\n\n1164\n00:50:34,029 --> 00:50:36,559\nAnd it has taken on the flavor from the broth.\n\n1165\n00:50:36,559 --> 00:50:38,049\nIt is super nice, a little bit of spice at\nthe end.\n\n1166\n00:50:38,049 --> 00:50:43,099\nBut yeah that is good.\n\n1167\n00:50:43,099 --> 00:50:44,260\nTrying that broth directly.\n\n1168\n00:50:44,260 --> 00:50:48,789\nAlright, serving myself up a massive bowl\nhere.\n\n1169\n00:50:48,789 --> 00:50:52,190\nI think I grabbed too much.\n\n1170\n00:50:52,190 --> 00:50:53,190\nHahaha.\n\n1171\n00:50:53,190 --> 00:50:55,589\nThat is a big portion.\n\n1172\n00:50:55,589 --> 00:50:56,589\nWhoops.\n\n1173\n00:50:56,589 --> 00:50:57,589\nOkay.\n\n1174\n00:50:57,589 --> 00:51:09,130\nSo I'm going to go for some of the lettuce\nand the meat first.\n\n1175\n00:51:09,130 --> 00:51:13,479\nThat is a nice big piece of meat.\n\n1176\n00:51:13,479 --> 00:51:15,079\nIt is super hot.\n\n1177\n00:51:15,079 --> 00:51:16,079\nWow.\n\n1178\n00:51:16,079 --> 00:51:17,989\nYou know the last time we had Shabu-Shabu\n(샤브샤브)was actually when we were in\n\n1179\n00:51:17,989 --> 00:51:18,989\nKorea.\n\n1180\n00:51:18,989 --> 00:51:19,989\nAnd that was like over three years ago.\n\n1181\n00:51:19,989 --> 00:51:20,989\nIt is amazing having it again.\n\n1182\n00:51:20,989 --> 00:51:23,069\nLike I'm in a very happy place right now.\n\n1183\n00:51:23,069 --> 00:51:25,880\nSo you're grabbing some more meat over here,\nhuh?\n\n1184\n00:51:25,880 --> 00:51:34,780\nI sure am because aside from eating the meat\nstraight out of your soup bowl they also gave\n\n1185\n00:51:34,780 --> 00:51:35,780\nyou these two sauces.\n\n1186\n00:51:35,780 --> 00:51:39,101\nSo this one is kind of like soy sauce with\na little bit of vinegar and some chives.\n\n1187\n00:51:39,101 --> 00:51:40,390\nAnd then they also have this like sweet chili\nwhich is really nice.\n\n1188\n00:51:40,390 --> 00:51:45,109\nSo I've been dipping my meat.\n\n1189\n00:51:45,109 --> 00:51:48,890\nAnd you know the hardest thing about filming\nthis meal is trying not to get the lens all\n\n1190\n00:51:48,890 --> 00:51:50,079\nfogged up from the steam.\n\n1191\n00:51:50,079 --> 00:51:51,079\nI know.\n\n1192\n00:51:51,079 --> 00:51:52,529\nIt is so hot at the table.\n\n1193\n00:51:52,529 --> 00:51:56,180\nI'm like literally sweating here.\n\n1194\n00:51:56,180 --> 00:52:05,329\nI feel like the makeup is melting off of my\nface while I eat.\n\n1195\n00:52:05,329 --> 00:52:06,329\nMmmmm.\n\n1196\n00:52:06,329 --> 00:52:07,329\nBetter with the sauce?\n\n1197\n00:52:07,329 --> 00:52:08,329\nThat is really nice.\n\n1198\n00:52:08,329 --> 00:52:09,329\nIt is just nice to mix it up you know?\n\n1199\n00:52:09,329 --> 00:52:11,910\nBecause we've got a really large portion.\n\n1200\n00:52:11,910 --> 00:52:24,390\nSo just a little bit of everything is good.\n\n1201\n00:52:24,390 --> 00:52:25,779\nMmmmm.\n\n1202\n00:52:25,779 --> 00:52:28,549\nSo good.\n\n1203\n00:52:28,549 --> 00:52:34,099\nThat is so good.\n\n1204\n00:52:34,099 --> 00:52:35,489\nWow.\n\n1205\n00:52:35,489 --> 00:52:38,260\nSo what are you having over there?\n\n1206\n00:52:38,260 --> 00:52:43,609\nYeah, so aside from just all of the meat and\nthe vegetables there is lots of other ingredients\n\n1207\n00:52:43,609 --> 00:52:44,609\nas well.\n\n1208\n00:52:44,609 --> 00:52:49,799\nSo I've got a rice cake in between my chopsticks\nhere.\n\n1209\n00:52:49,799 --> 00:52:54,230\nSo I'm going to try that.\n\n1210\n00:52:54,230 --> 00:52:55,230\nMmmmm.\n\n1211\n00:52:55,230 --> 00:52:56,230\nNice and chewy?\n\n1212\n00:52:56,230 --> 00:52:57,230\nYeah, nice and chewy.\n\n1213\n00:52:57,230 --> 00:52:59,940\nWhen you're eating Korean rice cakes (xxx)\nthe thing is you really do need to chew them\n\n1214\n00:52:59,940 --> 00:53:00,940\nwell.\n\n1215\n00:53:00,940 --> 00:53:01,940\nYeah.\n\n1216\n00:53:01,940 --> 00:53:02,940\nYeah.\n\n1217\n00:53:02,940 --> 00:53:04,599\nAnd the other thing that I'm going to try\nhere is the Mandu (만두).\n\n1218\n00:53:04,599 --> 00:53:07,519\nThis one has been cooking for so long this\nis the Korean dumpling.\n\n1219\n00:53:07,519 --> 00:53:11,690\nThis one has been cooking for so long that\nit is like kind of turned into a gigantic\n\n1220\n00:53:11,690 --> 00:53:12,690\nMandu (만두).\n\n1221\n00:53:12,690 --> 00:53:14,440\nLike a wang Mandu (만두).\n\n1222\n00:53:14,440 --> 00:53:17,489\nLet's try this here.\n\n1223\n00:53:17,489 --> 00:53:20,380\nThat looks a little bit hot.\n\n1224\n00:53:20,380 --> 00:53:21,980\nTry not to burn yourself.\n\n1225\n00:53:21,980 --> 00:53:24,150\nThat is super hot.\n\n1226\n00:53:24,150 --> 00:53:29,819\nI'm burning the top of my gums over here but\nyeah that is really good.\n\n1227\n00:53:29,819 --> 00:53:34,489\nThat is just kind of your plain standard gogi\nmeat Mandu (만두) here.\n\n1228\n00:53:34,489 --> 00:53:35,489\nMmmm.\n\n1229\n00:53:35,489 --> 00:53:36,489\nLovin' it.\n\n1230\n00:53:36,489 --> 00:53:40,690\nSo we've been eating the meat and vegetables\nand we are now ready for round two.\n\n1231\n00:53:40,690 --> 00:53:41,690\nThis is round 2.\n\n1232\n00:53:41,690 --> 00:53:44,369\nSo as I dump this in.\n\n1233\n00:53:44,369 --> 00:53:45,369\nCarefully.\n\n1234\n00:53:45,369 --> 00:53:46,410\nDon't splash!\n\n1235\n00:53:46,410 --> 00:53:47,410\nOoh.\n\n1236\n00:53:47,410 --> 00:53:49,869\nThis is the official star of round two of\nour meal.\n\n1237\n00:53:49,869 --> 00:53:52,220\nSo basically we've moved on from the meat\nand vegetables.\n\n1238\n00:53:52,220 --> 00:53:57,529\nThere is still a bit left but now we are cooking\nthe noodles here.\n\n1239\n00:53:57,529 --> 00:53:59,549\nThe Korean noodles.\n\n1240\n00:53:59,549 --> 00:54:03,739\nOkay so it is now time for the noodles.\n\n1241\n00:54:03,739 --> 00:54:05,119\nSo they are green and orange.\n\n1242\n00:54:05,119 --> 00:54:12,950\nI believe these are like vegetable colored.\n\n1243\n00:54:12,950 --> 00:54:14,250\nMmmmm.\n\n1244\n00:54:14,250 --> 00:54:18,170\nHow is that?\n\n1245\n00:54:18,170 --> 00:54:20,779\nReally nice.\n\n1246\n00:54:20,779 --> 00:54:22,089\nWow.\n\n1247\n00:54:22,089 --> 00:54:25,039\nThey look really thick.\n\n1248\n00:54:25,039 --> 00:54:28,539\nFrom over here.\n\n1249\n00:54:28,539 --> 00:54:32,029\nThey're chewy too.\n\n1250\n00:54:32,029 --> 00:54:45,930\nBut yeah, it is really nice because our broth\nis getting thicker and you can really taste\n\n1251\n00:54:45,930 --> 00:54:49,936\nthe meat and the vegetables that have been\ncooking there.\n\n1252\n00:54:49,936 --> 00:54:50,936\nSo yeah, the noodles have kind of taken on\nthat flavor.\n\n1253\n00:54:50,936 --> 00:54:51,936\nIt is pretty nice.\n\n1254\n00:54:51,936 --> 00:54:55,269\nAlright, and we have officially moved on to\nphase three which is the bokkeumbap (볶음밥).\n\n1255\n00:54:55,269 --> 00:54:56,269\nThe rice part.\n\n1256\n00:54:56,269 --> 00:54:57,680\nThis is my favorite part.\n\n1257\n00:54:57,680 --> 00:54:59,140\nSo we've done this before.\n\n1258\n00:54:59,140 --> 00:55:01,080\nWe're just throwing it all in.\n\n1259\n00:55:01,080 --> 00:55:03,969\nPutting it in to the broth.\n\n1260\n00:55:03,969 --> 00:55:04,969\nBoom.\n\n1261\n00:55:04,969 --> 00:55:05,969\nBoom.\n\n1262\n00:55:05,969 --> 00:55:13,270\nAlright, so now we have to stir that to make\nsure it doesn't stick.\n\n1263\n00:55:13,270 --> 00:55:18,430\nAlright guys, this is what I've been waiting\nfor.\n\n1264\n00:55:18,430 --> 00:55:19,449\nThe rice is done.\n\n1265\n00:55:19,449 --> 00:55:22,029\nTake a look at that.\n\n1266\n00:55:22,029 --> 00:55:25,349\nSo we have it all finished here.\n\n1267\n00:55:25,349 --> 00:55:30,500\nBasically we left enough ingredients so that\nthere was still quite a bit from the original\n\n1268\n00:55:30,500 --> 00:55:31,589\nShabu-Shabu (しゃぶしゃぶ).\n\n1269\n00:55:31,589 --> 00:55:32,589\nYeah.\n\n1270\n00:55:32,589 --> 00:55:36,619\nAnd then we mixed it all together with the\nrice and the egg and the sauce absorbed and\n\n1271\n00:55:36,619 --> 00:55:41,410\nwe let it sit there for a while and we let\nit cook long enough that I think we've let\n\n1272\n00:55:41,410 --> 00:55:42,989\nthe rice burn at the bottom.\n\n1273\n00:55:42,989 --> 00:55:44,839\nWhich is that is the best part.\n\n1274\n00:55:44,839 --> 00:55:45,839\nSo.\n\n1275\n00:55:45,839 --> 00:55:46,839\nYeah.\n\n1276\n00:55:46,839 --> 00:55:48,789\nSo we've now shut off the heater but we're\nletting it get crispy.\n\n1277\n00:55:48,789 --> 00:55:49,789\nIt is super crispy.\n\n1278\n00:55:49,789 --> 00:55:50,789\nSuper crispy here.\n\n1279\n00:55:50,789 --> 00:55:54,119\nMaybe even a little burnt.\n\n1280\n00:55:54,119 --> 00:55:55,450\nHahaha.\n\n1281\n00:55:55,450 --> 00:56:00,770\nOkay, let's try that.\n\n1282\n00:56:00,770 --> 00:56:02,099\nWow.\n\n1283\n00:56:02,099 --> 00:56:06,611\nHonestly guys, that is better than just about\nany kind of bokkeumbap (볶음밥) that you\n\n1284\n00:56:06,611 --> 00:56:07,611\nwould make just on its own.\n\n1285\n00:56:07,611 --> 00:56:09,680\nThe leftovers from syabu-syabu (샤브샤브)\nare incredible.\n\n1286\n00:56:09,680 --> 00:56:12,369\nThe Korean fried rice.\n\n1287\n00:56:12,369 --> 00:56:19,549\nWell Sam, I think you got it all because there\nisn't much left in there.\n\n1288\n00:56:19,549 --> 00:56:24,559\nYeah, we're pretty much just scrapping at\nthe bottom of the bowl at this point.\n\n1289\n00:56:24,559 --> 00:56:27,307\nYeah, so we finished everything so now it\nis time to pay the bill.\n\n1290\n00:56:27,307 --> 00:56:28,307\nSo how much was it?\n\n1291\n00:56:28,307 --> 00:56:30,420\nSo in terms of price point that was twenty\nsix thousand Won (원).\n\n1292\n00:56:30,420 --> 00:56:31,420\n₩26,000.\n\n1293\n00:56:31,420 --> 00:56:34,259\nWhich is $23 US dollars right now.\n\n1294\n00:56:34,259 --> 00:56:39,969\nAnd that is for two people so that is fantastic\nvalue.\n\n1295\n00:56:39,969 --> 00:56:41,789\nAnd for a three course meal.\n\n1296\n00:56:41,789 --> 00:56:42,789\nI know.\n\n1297\n00:56:42,789 --> 00:56:43,789\nWe're so full.\n\n1298\n00:56:43,789 --> 00:56:44,789\nWe're leaving satisfied.\n\n1299\n00:56:44,789 --> 00:56:58,449\nCome get Shabu-Shabu (샤브샤브) when you're\nin Korea.\n\n1300\n00:56:58,449 --> 00:57:01,029\nSo for today's lunch we're actually first\nat the restaurant.\n\n1301\n00:57:01,029 --> 00:57:02,140\nThis place is empty.\n\n1302\n00:57:02,140 --> 00:57:06,969\nIt is about 11 AM but we were super hungry\nso we are going to be having something called\n\n1303\n00:57:06,969 --> 00:57:09,549\nGalbi (갈비) and that is marinated short\nribs.\n\n1304\n00:57:09,549 --> 00:57:11,539\nYou can get pork or beef.\n\n1305\n00:57:11,539 --> 00:57:15,109\nWe've ordered pork because it is a little\nbit cheaper and it comes in a really sweet\n\n1306\n00:57:15,109 --> 00:57:19,180\nmarinade which we really enjoy so we're going\nto be cooking those at the table.\n\n1307\n00:57:19,180 --> 00:57:21,940\nAnd another thing that sets Kalbi (갈비)\napart from say Samgyeopsal (삼겹살) or\n\n1308\n00:57:21,940 --> 00:57:24,539\nanother meat is that it is cooked over charcoal.\n\n1309\n00:57:24,539 --> 00:57:28,430\nSo they're going to be bringing that soon\nand just putting it right there.\n\n1310\n00:57:28,430 --> 00:57:29,440\nI know.\n\n1311\n00:57:29,440 --> 00:57:30,440\nSuper excited.\n\n1312\n00:57:30,440 --> 00:57:33,989\nThis is like the ultimate Korean grill barbecue\nexperience.\n\n1313\n00:57:33,989 --> 00:57:36,319\nGamsahamnida (감사 합니다).\n\n1314\n00:57:36,319 --> 00:57:40,170\nAlright guys, so the star of the meal has\narrived.\n\n1315\n00:57:40,170 --> 00:57:45,289\nThe is the Galbi (갈비) in its marinade\nwhich is made out of soy sauce, garlic and\n\n1316\n00:57:45,289 --> 00:57:46,289\nsugar.\n\n1317\n00:57:46,289 --> 00:57:47,719\nNow we're just waiting for the charcoal to\narrive.\n\n1318\n00:57:47,719 --> 00:57:48,719\nGamsahamnida (감사 합니다).\n\n1319\n00:57:48,719 --> 00:57:49,719\nWow.\n\n1320\n00:57:49,719 --> 00:57:50,719\nIt is here.\n\n1321\n00:57:50,719 --> 00:57:53,160\nThat is a bit scary.\n\n1322\n00:57:53,160 --> 00:57:58,390\nI can feel the heat coming off of it.\n\n1323\n00:57:58,390 --> 00:58:00,210\nYou can really feel the warmth.\n\n1324\n00:58:00,210 --> 00:58:01,819\nIt is like campfire style.\n\n1325\n00:58:01,819 --> 00:58:02,819\nYeah.\n\n1326\n00:58:02,819 --> 00:58:03,819\nLook at that.\n\n1327\n00:58:03,819 --> 00:58:04,819\nGamsahamnida (감사 합니다).\n\n1328\n00:58:04,819 --> 00:58:05,819\nYe (예).\n\n1329\n00:58:05,819 --> 00:58:13,020\nSo we also get shrimp which is kind of cool.\n\n1330\n00:58:13,020 --> 00:58:15,140\nWow.\n\n1331\n00:58:15,140 --> 00:58:19,390\nKomapsumnida (고맙습니다).\n\n1332\n00:58:19,390 --> 00:58:23,630\nYe (예).\n\n1333\n00:58:23,630 --> 00:58:26,299\nThat smells great.\n\n1334\n00:58:26,299 --> 00:58:30,450\nLike you can already smell the sweetness coming\noff of the meat.\n\n1335\n00:58:30,450 --> 00:58:31,720\nThat is so good.\n\n1336\n00:58:31,720 --> 00:58:32,720\nI know.\n\n1337\n00:58:32,720 --> 00:58:33,720\nI'm like.\n\n1338\n00:58:33,720 --> 00:58:35,930\nWe've had this, I have to admit we had this\nmaybe two days ago.\n\n1339\n00:58:35,930 --> 00:58:37,940\nNo, I think it was four or five days.\n\n1340\n00:58:37,940 --> 00:58:38,940\nWas it?\n\n1341\n00:58:38,940 --> 00:58:43,130\nBut like it was so good and coming back here\nagain and filming it.\n\n1342\n00:58:43,130 --> 00:58:44,470\nLike we know what we're getting.\n\n1343\n00:58:44,470 --> 00:58:45,470\nOh yes.\n\n1344\n00:58:45,470 --> 00:58:46,640\nOur mouth is watering.\n\n1345\n00:58:46,640 --> 00:58:50,180\nYeah, I feel like the Pavlovian dog here.\n\n1346\n00:58:50,180 --> 00:58:56,279\nI'm just salivating at the sight of this meat.\n\n1347\n00:58:56,279 --> 00:59:01,369\nIt looks incredible.\n\n1348\n00:59:01,369 --> 00:59:04,440\nSo our meat has been cooking for a while.\n\n1349\n00:59:04,440 --> 00:59:06,130\nNow we're going to flip it.\n\n1350\n00:59:06,130 --> 00:59:07,279\nWe'll flip it over.\n\n1351\n00:59:07,279 --> 00:59:09,130\nWe have the grill master at the table.\n\n1352\n00:59:09,130 --> 00:59:11,140\nNo, well not exactly.\n\n1353\n00:59:11,140 --> 00:59:12,569\nEspecially when compared to your Dad.\n\n1354\n00:59:12,569 --> 00:59:13,609\nBut you know.\n\n1355\n00:59:13,609 --> 00:59:14,609\nHe's trying.\n\n1356\n00:59:14,609 --> 00:59:15,609\nI'm trying.\n\n1357\n00:59:15,609 --> 00:59:17,420\nI'm learning a little bit here and there.\n\n1358\n00:59:17,420 --> 00:59:22,289\nI think in terms of cooking meat it is attention\nto detail and you don't want to wait for it\n\n1359\n00:59:22,289 --> 00:59:27,420\nto cook too long because at that point you've\nreached the point of no return.\n\n1360\n00:59:27,420 --> 00:59:30,479\nThen you're stuck with really hard meat.\n\n1361\n00:59:30,479 --> 00:59:31,479\nYeah.\n\n1362\n00:59:31,479 --> 00:59:35,729\nExactly, so we're just going to pay attention\nto this and flip it frequently.\n\n1363\n00:59:35,729 --> 00:59:38,019\nSo this is what our table looks like right\nnow.\n\n1364\n00:59:38,019 --> 00:59:39,799\nCheck out all of those side dishes.\n\n1365\n00:59:39,799 --> 00:59:43,819\nYeah, and we still have the rice and jjigae\n(찌개) left to come.\n\n1366\n00:59:43,819 --> 00:59:46,219\nOoh.\n\n1367\n00:59:46,219 --> 00:59:48,609\nVoila!\n\n1368\n00:59:48,609 --> 00:59:56,719\nSo now we can dig in.\n\n1369\n00:59:56,719 --> 00:59:59,014\nYeah, this is the moment we've been waiting\nfor.\n\n1370\n00:59:59,014 --> 01:00:01,619\nOkay, so Sam is ready to assemble his first\npiece.\n\n1371\n01:00:01,619 --> 01:00:03,849\nOh man, you better believe it.\n\n1372\n01:00:03,849 --> 01:00:04,849\nThe Galbi (갈비).\n\n1373\n01:00:04,849 --> 01:00:06,210\nI can't believe how kind the people are here.\n\n1374\n01:00:06,210 --> 01:00:07,380\nThe service is incredible.\n\n1375\n01:00:07,380 --> 01:00:08,920\nLike they just.\n\n1376\n01:00:08,920 --> 01:00:10,410\nThey cooked it for us.\n\n1377\n01:00:10,410 --> 01:00:11,729\nThey didn't have to do that and they did.\n\n1378\n01:00:11,729 --> 01:00:12,849\nWhich was so nice of them.\n\n1379\n01:00:12,849 --> 01:00:16,650\nI think like I mean we could have done it\nby ourselves but you know it is always nice\n\n1380\n01:00:16,650 --> 01:00:20,479\nto have a local doing it because they really\nknow the ins and outs of cooking it.\n\n1381\n01:00:20,479 --> 01:00:22,640\nSo I am basically.\n\n1382\n01:00:22,640 --> 01:00:27,520\nI've got my piece of Galbi (갈비) and I've\ndipped it into some Ssamjang (쌈장) sauce\n\n1383\n01:00:27,520 --> 01:00:28,520\nhere.\n\n1384\n01:00:28,520 --> 01:00:29,809\nLet me put a little bit more on.\n\n1385\n01:00:29,809 --> 01:00:35,910\nI've got onions, I've got lettuce and look\nhere comes the jiggae (찌개).\n\n1386\n01:00:35,910 --> 01:00:38,729\nGamsahamnida (감사 합니다).\n\n1387\n01:00:38,729 --> 01:00:40,510\nSo it has all been assembled here.\n\n1388\n01:00:40,510 --> 01:00:46,059\nJust time to pop it into my mouth.\n\n1389\n01:00:46,059 --> 01:00:47,059\nMmmmm.\n\n1390\n01:00:47,059 --> 01:00:52,059\nJust give me a moment here.\n\n1391\n01:00:52,059 --> 01:00:53,059\nHahahaha.\n\n1392\n01:00:53,059 --> 01:00:54,630\nSavor it.\n\n1393\n01:00:54,630 --> 01:00:57,819\nThat was a massive bite.\n\n1394\n01:00:57,819 --> 01:00:59,849\nHow was it?\n\n1395\n01:00:59,849 --> 01:01:00,849\nSo incredible.\n\n1396\n01:01:00,849 --> 01:01:01,849\nSo, yeah.\n\n1397\n01:01:01,849 --> 01:01:02,849\nThey did an excellent job of cooking it.\n\n1398\n01:01:02,849 --> 01:01:03,900\nIt is cooked well.\n\n1399\n01:01:03,900 --> 01:01:08,220\nI mean when you're having pork, when you're\nhaving the Dwaeji Galbi (돼지갈비) you\n\n1400\n01:01:08,220 --> 01:01:10,089\nwant to make sure it is cooked well enough.\n\n1401\n01:01:10,089 --> 01:01:15,690\nAnd you really taste the marinade and then\nwhat I love the Ssamjang (쌈장) gives it\n\n1402\n01:01:15,690 --> 01:01:17,749\na bit of a kick.\n\n1403\n01:01:17,749 --> 01:01:20,099\nThat has red pepper paste and also the soy\npaste.\n\n1404\n01:01:20,099 --> 01:01:24,079\nAnd then when you combine it with lettuce\nand onion it just is aww amazing.\n\n1405\n01:01:24,079 --> 01:01:25,880\nThe meat is really tender.\n\n1406\n01:01:25,880 --> 01:01:28,989\nAlright, so now it is my turn.\n\n1407\n01:01:28,989 --> 01:01:33,779\nI'm going to go for the sesame leaves or Perilla\nleaves.\n\n1408\n01:01:33,779 --> 01:01:34,779\nSo let's get a piece.\n\n1409\n01:01:34,779 --> 01:01:35,779\nThis one looks good.\n\n1410\n01:01:35,779 --> 01:01:38,349\nI'll dip it into your sauce.\n\n1411\n01:01:38,349 --> 01:01:39,640\nSam stole the sauce.\n\n1412\n01:01:39,640 --> 01:01:42,420\nIt is my sauce.\n\n1413\n01:01:42,420 --> 01:01:43,819\nNot sharing.\n\n1414\n01:01:43,819 --> 01:01:45,209\nMy sauce.\n\n1415\n01:01:45,209 --> 01:01:46,209\nHahaha.\n\n1416\n01:01:46,209 --> 01:01:47,209\nThis.\n\n1417\n01:01:47,209 --> 01:01:50,079\nWhat else can I put?\n\n1418\n01:01:50,079 --> 01:01:51,989\nMaybe a little bit of Kimchi (김치).\n\n1419\n01:01:51,989 --> 01:01:54,019\nWhy don't you mix it up a bit.\n\n1420\n01:01:54,019 --> 01:01:55,019\nDifferently than mine.\n\n1421\n01:01:55,019 --> 01:01:56,049\nThat is kind of cool.\n\n1422\n01:01:56,049 --> 01:01:57,049\nSome of this.\n\n1423\n01:01:57,049 --> 01:01:58,049\nOh, that looks good.\n\n1424\n01:01:58,049 --> 01:01:59,099\nSome of this over here.\n\n1425\n01:01:59,099 --> 01:02:00,461\nLet's see what else can I add?\n\n1426\n01:02:00,461 --> 01:02:01,461\nAnd oh garlic.\n\n1427\n01:02:01,461 --> 01:02:02,461\nCan't forget the garlic.\n\n1428\n01:02:02,461 --> 01:02:03,461\nSome of that.\n\n1429\n01:02:03,461 --> 01:02:07,439\nAnd I think that is probably a big enough\nbite.\n\n1430\n01:02:07,439 --> 01:02:11,759\nSo just roll it all up.\n\n1431\n01:02:11,759 --> 01:02:13,299\nAnd that is what is so fun about Korean barbecue.\n\n1432\n01:02:13,299 --> 01:02:18,890\nIt is just like, I mean I think it is so awesome\nto cook things in front of your table but\n\n1433\n01:02:18,890 --> 01:02:21,970\nit is even fun to assemble the meat afterwards.\n\n1434\n01:02:21,970 --> 01:02:25,829\nYou know, putting it in the lettuce or putting\nit in the leaf and all of the different ingredients.\n\n1435\n01:02:25,829 --> 01:02:26,829\nMmmhmmm.\n\n1436\n01:02:26,829 --> 01:02:27,829\nMan, it is good.\n\n1437\n01:02:27,829 --> 01:02:29,319\nIt is really nice.\n\n1438\n01:02:29,319 --> 01:02:31,410\nIt is very sweet.\n\n1439\n01:02:31,410 --> 01:02:40,079\nAnd also the other thing I like - these leaves\nthey almost have like a bit of a minty flavor\n\n1440\n01:02:40,079 --> 01:02:44,689\nto them so it is really refreshing when you\nmix it with the meat.\n\n1441\n01:02:44,689 --> 01:02:45,689\nIt is a nice combination.\n\n1442\n01:02:45,689 --> 01:02:47,079\nI almost like it a little bit more than the\nlettuce.\n\n1443\n01:02:47,079 --> 01:02:49,380\nThe more I eat it I'm starting to enjoy that\nmore.\n\n1444\n01:02:49,380 --> 01:02:50,420\nIt is growing on you.\n\n1445\n01:02:50,420 --> 01:02:51,420\nThat one is still not my favorite.\n\n1446\n01:02:51,420 --> 01:02:53,059\nBut it is kind of good.\n\n1447\n01:02:53,059 --> 01:02:59,529\nYou can have those and I'll take the lettuce.\n\n1448\n01:02:59,529 --> 01:03:08,249\nSo now we're going to give you a tour off\nthe side dishes (반찬) and we have a lot\n\n1449\n01:03:08,249 --> 01:03:09,949\non the table.\n\n1450\n01:03:09,949 --> 01:03:10,949\nLet's start on this side actually.\n\n1451\n01:03:10,949 --> 01:03:14,189\nHere we have some kind of salad with a spicy\nsauce.\n\n1452\n01:03:14,189 --> 01:03:19,160\nI'm not even entirely sure what the ingredients\nare here but it also has some sesame seeds,\n\n1453\n01:03:19,160 --> 01:03:21,140\ndifferent greens.\n\n1454\n01:03:21,140 --> 01:03:25,990\nWe also have this light broth here that I've\nbeen drinking while Sam hasn't been paying\n\n1455\n01:03:25,990 --> 01:03:26,990\nattention.\n\n1456\n01:03:26,990 --> 01:03:29,280\nYeah, it has got a lot of Pa (파) a lot of\nonions.\n\n1457\n01:03:29,280 --> 01:03:30,280\nSome chives.\n\n1458\n01:03:30,280 --> 01:03:31,280\nCabbage.\n\n1459\n01:03:31,280 --> 01:03:34,450\nThen if we go over here this is the soup that\ncomes with the rice.\n\n1460\n01:03:34,450 --> 01:03:36,029\nThis is the Doenjang jjigae (된장 찌개).\n\n1461\n01:03:36,029 --> 01:03:37,029\nYeah.\n\n1462\n01:03:37,029 --> 01:03:40,859\nAnd that is a soy bean paste soup and you\ncan see the big tofu.\n\n1463\n01:03:40,859 --> 01:03:42,459\nThe big chunk of tofu there.\n\n1464\n01:03:42,459 --> 01:03:43,459\nThat is delicious.\n\n1465\n01:03:43,459 --> 01:03:46,541\nThat is such a nice thing to accompany the\nkalbi (갈비).\n\n1466\n01:03:46,541 --> 01:03:49,880\nWe also have lots of onions here and what\nyou're supposed to do is just grab them.\n\n1467\n01:03:49,880 --> 01:03:50,880\nYeah.\n\n1468\n01:03:50,880 --> 01:03:54,299\nAnd stick them in this little bowl and swirl\nthem around a bit.\n\n1469\n01:03:54,299 --> 01:03:56,479\nAnd then over here we have more salad.\n\n1470\n01:03:56,479 --> 01:03:57,479\nRight?\n\n1471\n01:03:57,479 --> 01:04:00,009\nSo this is like a lettuce and yogurt salad\nwith raisins.\n\n1472\n01:04:00,009 --> 01:04:01,829\nWhich is kind of sweet.\n\n1473\n01:04:01,829 --> 01:04:03,549\nIt is really nice.\n\n1474\n01:04:03,549 --> 01:04:04,549\nOh, this one is one my favorites.\n\n1475\n01:04:04,549 --> 01:04:05,549\nPumpkin.\n\n1476\n01:04:05,549 --> 01:04:06,549\nOh man, this is really good.\n\n1477\n01:04:06,549 --> 01:04:07,549\nThat is the date.\n\n1478\n01:04:07,549 --> 01:04:10,680\nSam can have that one because I'm not a huge\nfan.\n\n1479\n01:04:10,680 --> 01:04:12,449\nI love that.\n\n1480\n01:04:12,449 --> 01:04:13,949\nAnd what else, we've got some greens here.\n\n1481\n01:04:13,949 --> 01:04:15,670\nThis reminds me of baby bok choy.\n\n1482\n01:04:15,670 --> 01:04:17,049\nI'm not sure if that is right or not.\n\n1483\n01:04:17,049 --> 01:04:19,000\nAnd then over here we have Kimchi (김치).\n\n1484\n01:04:19,000 --> 01:04:20,000\nGimchi (김치).\n\n1485\n01:04:20,000 --> 01:04:21,000\nYep.\n\n1486\n01:04:21,000 --> 01:04:25,440\nAnd then we have some green noodle in a spicy\nsauce.\n\n1487\n01:04:25,440 --> 01:04:27,140\nSo basically.\n\n1488\n01:04:27,140 --> 01:04:30,420\nThis is crab.\n\n1489\n01:04:30,420 --> 01:04:31,739\nWe also have crab at the table.\n\n1490\n01:04:31,739 --> 01:04:32,739\nAnd rice.\n\n1491\n01:04:32,739 --> 01:04:37,039\nSo I think guys, the overall message here\nwe may have enough food.\n\n1492\n01:04:37,039 --> 01:04:38,039\nYeah.\n\n1493\n01:04:38,039 --> 01:04:39,039\nI don't think we're going to starve.\n\n1494\n01:04:39,039 --> 01:04:40,039\nI think so.\n\n1495\n01:04:40,039 --> 01:04:41,039\nI think we have enough.\n\n1496\n01:04:41,039 --> 01:04:42,039\nDon't think we'll starve today.\n\n1497\n01:04:42,039 --> 01:04:43,039\nAnd one more thing.\n\n1498\n01:04:43,039 --> 01:04:44,039\nThey also gave us this.\n\n1499\n01:04:44,039 --> 01:04:47,369\nIt is kind of like a cold broth with chunks\nof ice and a radish.\n\n1500\n01:04:47,369 --> 01:04:49,660\nYeah, it is super refreshing.\n\n1501\n01:04:49,660 --> 01:04:50,740\nMmmm.\n\n1502\n01:04:50,740 --> 01:04:54,369\nYeah, maybe it is a palette cleanser.\n\n1503\n01:04:54,369 --> 01:04:55,549\nI'm not sure.\n\n1504\n01:04:55,549 --> 01:04:58,069\nBut anyways let's go back to the meat.\n\n1505\n01:04:58,069 --> 01:05:02,499\nThat is the star of the meal here.\n\n1506\n01:05:02,499 --> 01:05:06,799\nSo it is now time for a complimentary dessert\nwhich is also quite refreshing.\n\n1507\n01:05:06,799 --> 01:05:10,680\nYeah, we like polished that meat off big time.\n\n1508\n01:05:10,680 --> 01:05:15,970\nSo it is so nice of them to bring over a Sikhye\n(식혜) which is basically like a basically\n\n1509\n01:05:15,970 --> 01:05:16,970\nlike a sweet rice.\n\n1510\n01:05:16,970 --> 01:05:22,430\nIt is a refreshing drink more or less with\nchunks of rice and some sugar added.\n\n1511\n01:05:22,430 --> 01:05:23,519\nIt is really good.\n\n1512\n01:05:23,519 --> 01:05:24,729\nAnd this one is kind of slushy.\n\n1513\n01:05:24,729 --> 01:05:25,729\nMmmm.\n\n1514\n01:05:25,729 --> 01:05:26,729\nIt is like semi-frozen.\n\n1515\n01:05:26,729 --> 01:05:27,890\nI think it is perfect for summer.\n\n1516\n01:05:27,890 --> 01:05:29,069\nThey made it perfectly for summer.\n\n1517\n01:05:29,069 --> 01:05:30,829\nThey put a lot of ice in there.\n\n1518\n01:05:30,829 --> 01:05:32,809\nOh man, this is really good.\n\n1519\n01:05:32,809 --> 01:05:33,809\nReally sweet.\n\n1520\n01:05:33,809 --> 01:05:34,809\nReally refreshing.\n\n1521\n01:05:34,809 --> 01:05:35,809\nMmmm.\n\n1522\n01:05:35,809 --> 01:05:36,809\nYeah.\n\n1523\n01:05:36,809 --> 01:05:38,859\nAnd one of the other cool things is that sometimes\nyou'll find in Korean restaurants they'll\n\n1524\n01:05:38,859 --> 01:05:40,859\nhave these like self-serve coffees.\n\n1525\n01:05:40,859 --> 01:05:43,180\nAnd man are they even good.\n\n1526\n01:05:43,180 --> 01:05:47,969\nLike I'm on a bit of diet these days, I'm\nnot going to lie so I'm having black coffee\n\n1527\n01:05:47,969 --> 01:05:48,969\nbut this has got.\n\n1528\n01:05:48,969 --> 01:05:51,039\nBlack coffee or sweetened milk?\n\n1529\n01:05:51,039 --> 01:05:56,880\nThis here has a lot of milk and sugar so this\nis like a dessert coffee for me.\n\n1530\n01:05:56,880 --> 01:05:57,880\nOkay.\n\n1531\n01:05:57,880 --> 01:06:01,150\nA little bit of a cheat here.\n\n1532\n01:06:01,150 --> 01:06:02,150\nMmmm.\n\n1533\n01:06:02,150 --> 01:06:03,150\nNice.\n\n1534\n01:06:03,150 --> 01:06:05,400\nSo it is time to wrap up that meal.\n\n1535\n01:06:05,400 --> 01:06:06,893\nTell us how did our Galbi (갈비) feast cost?\n\n1536\n01:06:06,893 --> 01:06:11,029\nYou know what it is always a little bit of\na sad occasion when a Korean barbecue ends\n\n1537\n01:06:11,029 --> 01:06:13,359\nbecause it is just so fabulous.\n\n1538\n01:06:13,359 --> 01:06:15,960\nSo, that was fourteen thousand Won (원) each.\n\n1539\n01:06:15,960 --> 01:06:18,609\nSo it came in total to twenty eight thousand\nWon (원).\n\n1540\n01:06:18,609 --> 01:06:20,680\nSo ₩28,000 KRW.\n\n1541\n01:06:20,680 --> 01:06:23,610\nWhich with current exchange is roughly about\ntwenty five US dollars.\n\n1542\n01:06:23,610 --> 01:06:29,809\nSo when you think about that twelve dollars\nand fifty cents for like all of this food.\n\n1543\n01:06:29,809 --> 01:06:30,809\nAll of the meat.\n\n1544\n01:06:30,809 --> 01:06:31,809\nAll of the side dishes.\n\n1545\n01:06:31,809 --> 01:06:34,959\nThe drinks that you saw, even the dessert\nand a coffee.\n\n1546\n01:06:34,959 --> 01:06:36,380\nI mean to me that is phenomenal value.\n\n1547\n01:06:36,380 --> 01:06:39,069\nSo when you're coming to Korea, especially\nto Seoul.\n\n1548\n01:06:39,069 --> 01:06:42,380\nAnywhere in Korea for that matter indulge\nin Korean barbecue.\n\n1549\n01:06:42,380 --> 01:06:45,109\nYou won't be disappointed.\n\n1550\n01:06:45,109 --> 01:06:49,900\nNew videos from South Korea every week!\n\n1551\n01:06:49,900 --> 01:06:51,269\nClick here!\n\n1552\n01:06:51,269 --> 01:06:54,140\nAlright so good morning from Seoul, South\nKorea.\n\n1553\n01:06:54,140 --> 01:06:57,029\nIt is a bit of a lazy weekend today.\n\n1554\n01:06:57,029 --> 01:06:58,029\nA slow start.\n\n1555\n01:06:58,029 --> 01:07:00,630\nSam was watching baseball so I've been waiting\nfor him to be ready.\n\n1556\n01:07:00,630 --> 01:07:01,960\nYeah, my team lost.\n\n1557\n01:07:01,960 --> 01:07:02,960\nThe Cubs lost.\n\n1558\n01:07:02,960 --> 01:07:03,960\nWomp womp.\n\n1559\n01:07:03,960 --> 01:07:05,059\nI'm a little depressed.\n\n1560\n01:07:05,059 --> 01:07:09,491\nBut anyways today we're kind of doing brunch\nso we're at Caffé Bene (카페베네) which\n\n1561\n01:07:09,491 --> 01:07:13,900\nis one of our favorite coffee chains and Cafe\nBene (카페베네) is huge in Korea.\n\n1562\n01:07:13,900 --> 01:07:18,390\nLike a few years back they had close to a\nthousand branches spread out across the country\n\n1563\n01:07:18,390 --> 01:07:19,509\nso it is super popular.\n\n1564\n01:07:19,509 --> 01:07:25,569\nSo yeah, we're here to have some drinks, some\nfood and we'll be showing you that as soon\n\n1565\n01:07:25,569 --> 01:07:26,880\nas it arrives.\n\n1566\n01:07:26,880 --> 01:07:28,049\nSo funny story.\n\n1567\n01:07:28,049 --> 01:07:32,289\nOriginally we came here because we wanted\nto eat their gelato waffle because when we\n\n1568\n01:07:32,289 --> 01:07:36,099\nused to live in Korea that is what we'd get\nevery single time.\n\n1569\n01:07:36,099 --> 01:07:41,440\nAnd their waffles are so good because they're\nall like caramelized and fluffy and they are\n\n1570\n01:07:41,440 --> 01:07:42,440\njust amazing.\n\n1571\n01:07:42,440 --> 01:07:45,690\nSo we came, we placed our order and then we\nnoticed like the buzzy thing.\n\n1572\n01:07:45,690 --> 01:07:48,289\nIt was calling us back right away and we're\nlike wow?\n\n1573\n01:07:48,289 --> 01:07:49,630\nThat was fast.\n\n1574\n01:07:49,630 --> 01:07:50,630\nToo fast.\n\n1575\n01:07:50,630 --> 01:07:53,819\nBut no I go downstairs and guy is like waffle\nimpossible.\n\n1576\n01:07:53,819 --> 01:08:01,859\nSo I guess I don't know they were out of dough\nor maybe something happened so we had to change\n\n1577\n01:08:01,859 --> 01:08:04,890\nup our order so I'll show you what we got\ninstead.\n\n1578\n01:08:04,890 --> 01:08:06,469\nAnd I think it still looks good.\n\n1579\n01:08:06,469 --> 01:08:11,509\nIt is not going to be gelato waffle but we're\nstill getting one of their top specialties\n\n1580\n01:08:11,509 --> 01:08:13,289\nhere which is their gelato.\n\n1581\n01:08:13,289 --> 01:08:14,289\nNokcha (녹차)!\n\n1582\n01:08:14,289 --> 01:08:15,849\nAnd we're getting the green tea nokcha green\ntea (녹차) flavor.\n\n1583\n01:08:15,849 --> 01:08:16,849\nYes.\n\n1584\n01:08:16,849 --> 01:08:17,849\nAnd what else do we have?\n\n1585\n01:08:17,849 --> 01:08:20,069\nAnd we have a hot cheese bagel with jalapeno.\n\n1586\n01:08:20,069 --> 01:08:21,540\nThat looks pretty good.\n\n1587\n01:08:21,540 --> 01:08:23,599\nYou can see the cheese oozing out.\n\n1588\n01:08:23,599 --> 01:08:24,599\nYeah.\n\n1589\n01:08:24,599 --> 01:08:26,299\nAnd then this I'm pretty sure is a new product.\n\n1590\n01:08:26,299 --> 01:08:27,900\nI haven't seen it before on the menu.\n\n1591\n01:08:27,900 --> 01:08:31,069\nIt said topping pastry.\n\n1592\n01:08:31,069 --> 01:08:35,089\nSo we've got some kind of pastry here with\nwhipped cream and chocolate powder.\n\n1593\n01:08:35,089 --> 01:08:37,529\nIt is definitely big!\n\n1594\n01:08:37,529 --> 01:08:38,529\nYeah.\n\n1595\n01:08:38,529 --> 01:08:39,969\nAnd a drink.\n\n1596\n01:08:39,969 --> 01:08:41,199\nVanilla latte.\n\n1597\n01:08:41,199 --> 01:08:42,889\nAlright Sam what are you starting with?\n\n1598\n01:08:42,889 --> 01:08:44,380\nAh, I'm going for the good stuff.\n\n1599\n01:08:44,380 --> 01:08:46,150\nGoing for the green tea gelato.\n\n1600\n01:08:46,150 --> 01:08:47,460\nOh la lah.\n\n1601\n01:08:47,460 --> 01:08:48,770\nLook at that.\n\n1602\n01:08:48,770 --> 01:08:56,099\nOh man, that \nis so good.\n\n1603\n01:08:56,099 --> 01:08:59,750\nSuch a rich rich green tea flavor.\n\n1604\n01:08:59,750 --> 01:09:02,150\nAlright, what is next.\n\n1605\n01:09:02,150 --> 01:09:03,509\nWhat are you going to get in to?\n\n1606\n01:09:03,509 --> 01:09:04,509\nHow about your coffee?\n\n1607\n01:09:04,509 --> 01:09:05,509\nWhy don't I try that.\n\n1608\n01:09:05,509 --> 01:09:06,509\nVanilla latte.\n\n1609\n01:09:06,509 --> 01:09:07,509\nMy vanilla latte.\n\n1610\n01:09:07,509 --> 01:09:10,069\nSo let's rip off the top here.\n\n1611\n01:09:10,069 --> 01:09:11,069\nTry that.\n\n1612\n01:09:11,069 --> 01:09:12,069\nTake the lid off.\n\n1613\n01:09:12,069 --> 01:09:14,339\nShow us how frothy it is.\n\n1614\n01:09:14,339 --> 01:09:15,339\nGood point.\n\n1615\n01:09:15,339 --> 01:09:16,949\nBecause otherwise you can't even see it.\n\n1616\n01:09:16,949 --> 01:09:18,540\nThe viewers want to see.\n\n1617\n01:09:18,540 --> 01:09:19,540\nFrothy.\n\n1618\n01:09:19,540 --> 01:09:20,540\nVery frothy.\n\n1619\n01:09:20,540 --> 01:09:23,719\nHow is that?\n\n1620\n01:09:23,719 --> 01:09:28,000\nThat is a good latte.\n\n1621\n01:09:28,000 --> 01:09:29,000\nYeah.\n\n1622\n01:09:29,000 --> 01:09:31,319\nAlthough it doesn't have that strong of a\nvanilla taste.\n\n1623\n01:09:31,319 --> 01:09:33,219\nBut really creamy.\n\n1624\n01:09:33,219 --> 01:09:34,219\nReally good.\n\n1625\n01:09:34,219 --> 01:09:37,529\nAlright, so we're going to share the bagel.\n\n1626\n01:09:37,529 --> 01:09:39,559\nCutting that in half.\n\n1627\n01:09:39,559 --> 01:09:40,579\nOh yeah.\n\n1628\n01:09:40,579 --> 01:09:43,270\nMan, look at the cream cheese.\n\n1629\n01:09:43,270 --> 01:09:44,270\nOh wow.\n\n1630\n01:09:44,270 --> 01:09:45,270\nThickly stuffed.\n\n1631\n01:09:45,270 --> 01:09:46,270\nTotally oozing out.\n\n1632\n01:09:46,270 --> 01:09:47,270\nWoah.\n\n1633\n01:09:47,270 --> 01:09:48,270\nTotally oozing out.\n\n1634\n01:09:48,270 --> 01:09:53,630\nSo this one in the middle it has cream cheese\nbut they also put like I guess a regular mozza\n\n1635\n01:09:53,630 --> 01:09:58,130\ncheese and melted it on top of the cream cheese\nso it is like decadent.\n\n1636\n01:09:58,130 --> 01:10:00,560\nLook at how cheesy that is.\n\n1637\n01:10:00,560 --> 01:10:01,560\nI know.\n\n1638\n01:10:01,560 --> 01:10:03,800\nAnd you also see the chunks of jalapenos.\n\n1639\n01:10:03,800 --> 01:10:10,630\nLook at how thick that is.\n\n1640\n01:10:10,630 --> 01:10:14,040\nThat might be.\n\n1641\n01:10:14,040 --> 01:10:16,309\nIt is a behemoth.\n\n1642\n01:10:16,309 --> 01:10:18,170\nIt is a behemoth.\n\n1643\n01:10:18,170 --> 01:10:19,170\nMmmm.\n\n1644\n01:10:19,170 --> 01:10:20,170\nIs it good?\n\n1645\n01:10:20,170 --> 01:10:21,170\nYeah.\n\n1646\n01:10:21,170 --> 01:10:22,170\nThat is really nice.\n\n1647\n01:10:22,170 --> 01:10:23,170\nSo how would you describe it?\n\n1648\n01:10:23,170 --> 01:10:24,170\nSuper cheesy with a bit of a kick.\n\n1649\n01:10:24,170 --> 01:10:25,170\nSo Sam is going to attack the topping pastry\nbefore it melts.\n\n1650\n01:10:25,170 --> 01:10:27,260\nYeah, time to attack this big bad boy.\n\n1651\n01:10:27,260 --> 01:10:30,070\nSo I think they put some whipping cream and\ncocoa powder on it.\n\n1652\n01:10:30,070 --> 01:10:32,260\nI'm not entirely sure.\n\n1653\n01:10:32,260 --> 01:10:34,310\nIt is slowly losing its shape.\n\n1654\n01:10:34,310 --> 01:10:35,310\nOh wow.\n\n1655\n01:10:35,310 --> 01:10:39,780\nJust from cutting it it kind of has the consistency\nof a cinnamon bun.\n\n1656\n01:10:39,780 --> 01:10:41,630\nSo let's try that here.\n\n1657\n01:10:41,630 --> 01:10:42,630\nMmmmm.\n\n1658\n01:10:42,630 --> 01:10:44,179\nOh wow.\n\n1659\n01:10:44,179 --> 01:10:45,179\nOkay.\n\n1660\n01:10:45,179 --> 01:10:46,179\nYep.\n\n1661\n01:10:46,179 --> 01:10:48,489\nThat is definitely whipped cream.\n\n1662\n01:10:48,489 --> 01:10:49,489\nYeah.\n\n1663\n01:10:49,489 --> 01:10:51,130\nWith a bit of cocoa on top.\n\n1664\n01:10:51,130 --> 01:10:54,829\nAnd the pastry itself it looks like really\nbig but it is actually really kind of light\n\n1665\n01:10:54,829 --> 01:10:55,829\nand fluffy.\n\n1666\n01:10:55,829 --> 01:11:00,079\nYeah, very light and fluffy and it is perfect\nfor putting this type of topping like a whipped\n\n1667\n01:11:00,079 --> 01:11:04,219\ncream on top of it because it is just adds\na lot to it.\n\n1668\n01:11:04,219 --> 01:11:05,900\nIs there anything in the pastry?\n\n1669\n01:11:05,900 --> 01:11:07,130\nDoes it have raisins.\n\n1670\n01:11:07,130 --> 01:11:08,130\nUm, let's investigate.\n\n1671\n01:11:08,130 --> 01:11:09,280\nLet's actually investigate that.\n\n1672\n01:11:09,280 --> 01:11:11,730\nI didn't get anything on my first bite.\n\n1673\n01:11:11,730 --> 01:11:12,730\nInvestigative eating.\n\n1674\n01:11:12,730 --> 01:11:14,409\nI don't think so but it does have chocolate.\n\n1675\n01:11:14,409 --> 01:11:16,429\nIt does appear to have chocolate on that.\n\n1676\n01:11:16,429 --> 01:11:18,590\nChocolate is always a good thing.\n\n1677\n01:11:18,590 --> 01:11:20,360\nThat is really good.\n\n1678\n01:11:20,360 --> 01:11:21,360\nYeah.\n\n1679\n01:11:21,360 --> 01:11:22,360\nNice and light.\n\n1680\n01:11:22,360 --> 01:11:23,599\nSo what is your favorite thing so far that\nwe've ordered?\n\n1681\n01:11:23,599 --> 01:11:25,563\nWell, I mean obviously the gelato but I haven't\ntried this one yet so.\n\n1682\n01:11:25,563 --> 01:11:26,563\nThe bagel?\n\n1683\n01:11:26,563 --> 01:11:27,563\nNo, the bagel is up next for me.\n\n1684\n01:11:27,563 --> 01:11:29,300\nWhy don't I just take a bite right here.\n\n1685\n01:11:29,300 --> 01:11:33,860\nI'm going to take one of yours.\n\n1686\n01:11:33,860 --> 01:11:35,809\nGo for it.\n\n1687\n01:11:35,809 --> 01:11:37,770\nJust stealing yours.\n\n1688\n01:11:37,770 --> 01:11:38,770\nMmmmm.\n\n1689\n01:11:38,770 --> 01:11:39,770\nOh wow.\n\n1690\n01:11:39,770 --> 01:11:42,760\nI'm kind of glad you ordered something a little\nbit savory.\n\n1691\n01:11:42,760 --> 01:11:44,440\nIt is spicy too.\n\n1692\n01:11:44,440 --> 01:11:46,119\nI'm feeling that spice.\n\n1693\n01:11:46,119 --> 01:11:47,809\nI keep saying that.\n\n1694\n01:11:47,809 --> 01:11:48,809\nYeah.\n\n1695\n01:11:48,809 --> 01:11:49,809\nThis is really pleasant.\n\n1696\n01:11:49,809 --> 01:11:53,460\nSometimes it is good when you know like because\nthey didn't have the waffles this is getting\n\n1697\n01:11:53,460 --> 01:11:56,630\nus out of our I wouldn't say our comfort zone\nbut out of what we'd normally order.\n\n1698\n01:11:56,630 --> 01:11:58,489\nIt forced us to try something new.\n\n1699\n01:11:58,489 --> 01:12:02,710\nIt forced us to try some new things.\n\n1700\n01:12:02,710 --> 01:12:09,050\nWe decided to make the video so we're rolling\nwith it today.\n\n1701\n01:12:09,050 --> 01:12:11,560\nSo we polished off all of that food.\n\n1702\n01:12:11,560 --> 01:12:12,880\nIt was really good.\n\n1703\n01:12:12,880 --> 01:12:18,239\nThe two items we liked the most were the jalapeno\nbagel with cream cheese and real cheese and\n\n1704\n01:12:18,239 --> 01:12:20,350\nalso the green tea gelato.\n\n1705\n01:12:20,350 --> 01:12:22,230\nThat was fantastic.\n\n1706\n01:12:22,230 --> 01:12:26,159\nSo in terms of price point it came to just\nunder twenty thousand Won (원).\n\n1707\n01:12:26,159 --> 01:12:29,489\nSo I think it was actually was it nineteen\nthousand?\n\n1708\n01:12:29,489 --> 01:12:30,489\nYep.\n\n1709\n01:12:30,489 --> 01:12:35,380\nSo that is ₩19,000 KRW and roughly that\nis about sixteen or seventeen US dollars and\n\n1710\n01:12:35,380 --> 01:12:36,380\nnot bad value.\n\n1711\n01:12:36,380 --> 01:12:40,090\nI mean we got three different food items and\nreally large drink.\n\n1712\n01:12:40,090 --> 01:12:45,420\nSo it is not super cheap but it is the kind\nof place that you want to come and relax and\n\n1713\n01:12:45,420 --> 01:12:46,970\nhave a nice sweet treat basically.\n\n1714\n01:12:46,970 --> 01:12:51,020\nYeah, so if you guys come and check out Cafe\nBene (카페베네) make sure you get the\n\n1715\n01:12:51,020 --> 01:12:52,020\nwaffle.\n\n1716\n01:12:52,020 --> 01:12:53,020\nYes.\n\n1717\n01:12:53,020 --> 01:12:54,230\nDemand the waffle.\n\n1718\n01:12:54,230 --> 01:12:55,230\nHahaha.\n\n1719\n01:12:55,230 --> 01:12:57,730\nAlright, that's a wrap from Seoul (서울).\n\n1720\n01:12:57,730 --> 01:12:58,730\nTata.\n\n1721\n01:12:58,730 --> 01:13:04,750\nAlright, so it is time for another food video\nand today's is kind of breakfast slash lunch.\n\n1722\n01:13:04,750 --> 01:13:05,750\nYeah.\n\n1723\n01:13:05,750 --> 01:13:06,750\nBrunch?\n\n1724\n01:13:06,750 --> 01:13:10,489\nBasically a brunch here in Seoul, Korea and\nwe're having one of my favorites.\n\n1725\n01:13:10,489 --> 01:13:14,650\nWe are having Korean porridge which is known\nas Juk (죽).\n\n1726\n01:13:14,650 --> 01:13:18,530\nAnd Juk (죽) is like this really kind of\nlike it is considered to be a health food\n\n1727\n01:13:18,530 --> 01:13:19,530\nhere in Korea.\n\n1728\n01:13:19,530 --> 01:13:20,530\nYeah.\n\n1729\n01:13:20,530 --> 01:13:22,880\nAnd it is made out of like glutinous rice\nand different ingredients.\n\n1730\n01:13:22,880 --> 01:13:27,590\nI'm getting one made out of pumpkin and you're\ngetting more of a savory one made out of shrimp\n\n1731\n01:13:27,590 --> 01:13:32,090\nand the cool thing is that there is a lot\nof health benefits associated with this food\n\n1732\n01:13:32,090 --> 01:13:36,280\nso it is the type of food you eat when you're\nsick or when you're having bad digestion and\n\n1733\n01:13:36,280 --> 01:13:39,380\nit is considered kind of a slow food.\n\n1734\n01:13:39,380 --> 01:13:41,480\nKind of a get-well type of meal.\n\n1735\n01:13:41,480 --> 01:13:44,590\nSo Sam are you having trouble with your digestion\nis that why we're here.\n\n1736\n01:13:44,590 --> 01:13:45,909\nNo, that is not why we're here today.\n\n1737\n01:13:45,909 --> 01:13:47,530\nWe're here just because it is tasty.\n\n1738\n01:13:47,530 --> 01:13:48,530\nOkay.\n\n1739\n01:13:48,530 --> 01:13:51,580\nThe food is here.\n\n1740\n01:13:51,580 --> 01:13:52,980\nSo I got the Saeyu Juk (새우 죽).\n\n1741\n01:13:52,980 --> 01:13:59,250\nSo if you have a look here this is a shrimp\nporridge and it comes in a massive bowl first\n\n1742\n01:13:59,250 --> 01:14:00,250\nof all.\n\n1743\n01:14:00,250 --> 01:14:04,159\nI wonder if we're actually supposed to share\nbecause they gave us a tiny bowl with a ladle\n\n1744\n01:14:04,159 --> 01:14:06,920\nso you can kind of like just pour it for yourself.\n\n1745\n01:14:06,920 --> 01:14:11,969\nYeah, you could definitely come here and order\none of these to share but I mean we're hungry\n\n1746\n01:14:11,969 --> 01:14:14,639\nso we're going to try see if we can finish\nour own.\n\n1747\n01:14:14,639 --> 01:14:15,639\nAnd look at that.\n\n1748\n01:14:15,639 --> 01:14:20,739\nIt is topped off with it looks like little\nsesame seeds and maybe some seaweed.\n\n1749\n01:14:20,739 --> 01:14:21,739\nSo I'm just mixing it around.\n\n1750\n01:14:21,739 --> 01:14:24,849\nSo yours is a bit different than mine.\n\n1751\n01:14:24,849 --> 01:14:31,080\nI think the chunks, like the chunks of rice\nthat it has been made with appears to be thicker\n\n1752\n01:14:31,080 --> 01:14:32,080\nthan mine.\n\n1753\n01:14:32,080 --> 01:14:33,080\nYes.\n\n1754\n01:14:33,080 --> 01:14:35,179\nIt is not as smashed or as glutinous as mine.\n\n1755\n01:14:35,179 --> 01:14:36,179\nYeah.\n\n1756\n01:14:36,179 --> 01:14:42,409\nSo mine is chunkier and mine also has carrots\nand chives so this looks great.\n\n1757\n01:14:42,409 --> 01:14:49,030\nYeah, I was kind of craving something savory\nso I didn't order a sweet one like Sam.\n\n1758\n01:14:49,030 --> 01:14:53,440\nYeah, so we have that contrast between the\nsavory and sweet Juk which is cool.\n\n1759\n01:14:53,440 --> 01:14:55,929\nDifferent types of Korean porridge.\n\n1760\n01:14:55,929 --> 01:14:57,610\nOh la la.\n\n1761\n01:14:57,610 --> 01:14:59,190\nThis is steaming.\n\n1762\n01:14:59,190 --> 01:15:04,210\nIt is like pipping hot.\n\n1763\n01:15:04,210 --> 01:15:05,210\nHa!\n\n1764\n01:15:05,210 --> 01:15:07,219\nFirst bite.\n\n1765\n01:15:07,219 --> 01:15:08,219\nMmmmm.\n\n1766\n01:15:08,219 --> 01:15:09,230\nWow.\n\n1767\n01:15:09,230 --> 01:15:12,239\nYou know what?\n\n1768\n01:15:12,239 --> 01:15:17,650\nIt almost reminds me a bit of like a risotto\nbut like a little bit more soupy.\n\n1769\n01:15:17,650 --> 01:15:18,809\nThat is really nice.\n\n1770\n01:15:18,809 --> 01:15:21,510\nYeah, I don't think you've ever had a savory\nJuk (죽) before.\n\n1771\n01:15:21,510 --> 01:15:23,110\nI think you've only tried the sweet ones.\n\n1772\n01:15:23,110 --> 01:15:25,170\nYeah, and I wasn't a huge fan of the sweet\nones.\n\n1773\n01:15:25,170 --> 01:15:29,230\nThey were okay but I'm more of a savory person.\n\n1774\n01:15:29,230 --> 01:15:30,840\nSo an instant hit?\n\n1775\n01:15:30,840 --> 01:15:31,840\nYeah.\n\n1776\n01:15:31,840 --> 01:15:32,850\nThis is really good.\n\n1777\n01:15:32,850 --> 01:15:35,969\nSo do you taste the shrimp or like what are\nyou tasting?\n\n1778\n01:15:35,969 --> 01:15:38,199\nYeah, I mean it is just like a risotto.\n\n1779\n01:15:38,199 --> 01:15:39,520\nI mean you taste the rice.\n\n1780\n01:15:39,520 --> 01:15:43,469\nLike a savory rice that doesn't have a whole\nlot of spices but it is just it is nice.\n\n1781\n01:15:43,469 --> 01:15:46,610\nYou taste the shrimp, you taste the vegetables.\n\n1782\n01:15:46,610 --> 01:15:50,530\nIt is an instant hit.\n\n1783\n01:15:50,530 --> 01:15:55,090\nSo Sam on the other hand he already knew what\nhe wanted to order before we came here.\n\n1784\n01:15:55,090 --> 01:15:59,010\nYeah, I'm getting my favorite Korean porridge\nand that is Dan Hobakjuk (호박죽).\n\n1785\n01:15:59,010 --> 01:16:05,139\nSo basically that is Korean pumpkin porridge\nand if you take a look down here you can see\n\n1786\n01:16:05,139 --> 01:16:07,280\nthat it is very orange.\n\n1787\n01:16:07,280 --> 01:16:09,719\nIt is very pumpkin-y.\n\n1788\n01:16:09,719 --> 01:16:12,600\nAnd it has, it is made with the glutinous\nrice.\n\n1789\n01:16:12,600 --> 01:16:13,600\nYeah.\n\n1790\n01:16:13,600 --> 01:16:18,960\nSo that has been really smashed like thoroughly\nso you don't see the grains of the rice unlike\n\n1791\n01:16:18,960 --> 01:16:19,960\nyours.\n\n1792\n01:16:19,960 --> 01:16:21,690\nAnd I'm going to try to find.\n\n1793\n01:16:21,690 --> 01:16:24,750\nIt also has these enormous giant rice balls.\n\n1794\n01:16:24,750 --> 01:16:26,000\nI don't know if you can see this.\n\n1795\n01:16:26,000 --> 01:16:27,710\nI think I actually grabbed three of them.\n\n1796\n01:16:27,710 --> 01:16:28,940\nYou know what?\n\n1797\n01:16:28,940 --> 01:16:31,630\nIt kind of looks like polenta at first glance.\n\n1798\n01:16:31,630 --> 01:16:33,310\nYeah, it does kind of look like polenta.\n\n1799\n01:16:33,310 --> 01:16:34,800\nBut it tastes very different.\n\n1800\n01:16:34,800 --> 01:16:36,030\nIt tastes very differently.\n\n1801\n01:16:36,030 --> 01:16:40,000\nOkay, so I've served myself up.\n\n1802\n01:16:40,000 --> 01:16:42,830\nSo I'm not going to go for a rice ball on\nthe first bite.\n\n1803\n01:16:42,830 --> 01:16:47,719\nI'll just go for the I guess the Hobak part.\n\n1804\n01:16:47,719 --> 01:16:49,300\nThe pumpkin part.\n\n1805\n01:16:49,300 --> 01:16:57,260\nSo yeah, one thing it is very hot when it\nis served so you do want to really blow on\n\n1806\n01:16:57,260 --> 01:17:01,510\nit before you put it in your mouth.\n\n1807\n01:17:01,510 --> 01:17:02,510\nMmmmm.\n\n1808\n01:17:02,510 --> 01:17:03,720\nOh man, that is good.\n\n1809\n01:17:03,720 --> 01:17:04,720\nYeah?\n\n1810\n01:17:04,720 --> 01:17:05,720\nYeah?\n\n1811\n01:17:05,720 --> 01:17:07,090\nIt is sweet but not too sugary.\n\n1812\n01:17:07,090 --> 01:17:09,869\nIt has got just a very natural sweetness.\n\n1813\n01:17:09,869 --> 01:17:10,869\nYeah.\n\n1814\n01:17:10,869 --> 01:17:13,059\nYou can really taste the pumpkin.\n\n1815\n01:17:13,059 --> 01:17:18,099\nI mean sure it is made out of rice but the\noverwhelming taste is definitely the pumpkin.\n\n1816\n01:17:18,099 --> 01:17:20,389\nAnd yeah, it just is so smooth.\n\n1817\n01:17:20,389 --> 01:17:25,130\nYou put it in your mouth and you don't even\nneed to chew it just goes down nice and slowly.\n\n1818\n01:17:25,130 --> 01:17:26,180\nAnd you know what?\n\n1819\n01:17:26,180 --> 01:17:30,239\nEven though this is like a get-well food and\nyou usually eat it when you're sick I think\n\n1820\n01:17:30,239 --> 01:17:32,099\nit is also just nice to eat it on a cooler\nday.\n\n1821\n01:17:32,099 --> 01:17:34,969\nLike a cool fall day when you just want something\nwarm.\n\n1822\n01:17:34,969 --> 01:17:39,940\nIt is a great late fall winter type of food\nbecause it is served pipping hot and it'll\n\n1823\n01:17:39,940 --> 01:17:41,540\ndefinitely warm you up.\n\n1824\n01:17:41,540 --> 01:17:44,159\nAlright, let's dig in.\n\n1825\n01:17:44,159 --> 01:17:46,929\nSo our Juk (죽) also came with side dishes.\n\n1826\n01:17:46,929 --> 01:17:48,520\nWe've got your kimchi (김치).\n\n1827\n01:17:48,520 --> 01:17:51,330\nA classic so I'm just going to add it to your\nporridge.\n\n1828\n01:17:51,330 --> 01:17:52,330\nMix it in.\n\n1829\n01:17:52,330 --> 01:17:58,099\nAnd it also came with beef and this is kind\nof like a really fibrous meat that I really\n\n1830\n01:17:58,099 --> 01:18:03,540\nlike so I'm also just going to mix that in\nand maybe some of this for spice.\n\n1831\n01:18:03,540 --> 01:18:08,010\nWow, you're going all out here.\n\n1832\n01:18:08,010 --> 01:18:09,550\nYeah.\n\n1833\n01:18:09,550 --> 01:18:12,219\nJust for an extra kick.\n\n1834\n01:18:12,219 --> 01:18:14,340\nI think it'll be nice.\n\n1835\n01:18:14,340 --> 01:18:15,489\nBecause I mean this is quite plain.\n\n1836\n01:18:15,489 --> 01:18:20,179\nIt is simple flavors so if you want to kind\nof spice it up you've got these little side\n\n1837\n01:18:20,179 --> 01:18:25,530\ndishes that you can just plop in.\n\n1838\n01:18:25,530 --> 01:18:26,540\nMmmm.\n\n1839\n01:18:26,540 --> 01:18:27,540\nMagic!\n\n1840\n01:18:27,540 --> 01:18:28,540\nHahaha.\n\n1841\n01:18:28,540 --> 01:18:32,989\nOkay, so I'm just looking at the menu here\nand I'm kind of thinking what I'd like to\n\n1842\n01:18:32,989 --> 01:18:33,989\nhave next time we come back.\n\n1843\n01:18:33,989 --> 01:18:37,300\nAnd they have a whole lot of variety here.\n\n1844\n01:18:37,300 --> 01:18:38,840\nYeah, show us that menu.\n\n1845\n01:18:38,840 --> 01:18:44,349\nOkay, so you can get the porridge with crab\nmeat, with shrimp, they have bulgogi beef,\n\n1846\n01:18:44,349 --> 01:18:47,090\nyou can get it with mushrooms if you're vegetarian.\n\n1847\n01:18:47,090 --> 01:18:53,510\nThere is like black sesame, mung bean, red\nbean, pine nut, all kinds of seeds.\n\n1848\n01:18:53,510 --> 01:18:57,260\nSo there is like tonnes of sweet and savory\noptions.\n\n1849\n01:18:57,260 --> 01:18:58,260\nI know.\n\n1850\n01:18:58,260 --> 01:18:59,260\nAnd you know what?\n\n1851\n01:18:59,260 --> 01:19:03,500\nIf you pay an extra 1000 Won, which is like\nless than a dollar, you get cheese.\n\n1852\n01:19:03,500 --> 01:19:04,500\nHahaha.\n\n1853\n01:19:04,500 --> 01:19:07,150\nYou can get cheese and like add it in and\nlet it melt.\n\n1854\n01:19:07,150 --> 01:19:08,510\nThen it would be more like risotto.\n\n1855\n01:19:08,510 --> 01:19:09,510\nHahaha.\n\n1856\n01:19:09,510 --> 01:19:13,290\nOh my gosh we should have seen that earlier.\n\n1857\n01:19:13,290 --> 01:19:14,290\nYeah!\n\n1858\n01:19:14,290 --> 01:19:17,199\nSo do you feel healthy eating this?\n\n1859\n01:19:17,199 --> 01:19:19,770\nMy health meter has moved up ten points.\n\n1860\n01:19:19,770 --> 01:19:22,489\nNo, I'm just kidding that is really cheesy.\n\n1861\n01:19:22,489 --> 01:19:27,790\nBut yeah, it is a healthy food and I have\na memory like when I got sick when I used\n\n1862\n01:19:27,790 --> 01:19:34,179\nto work in Korea as an English teacher my\ndirector came in and brought me Juk (죽)\n\n1863\n01:19:34,179 --> 01:19:35,720\nas a kind of a get well.\n\n1864\n01:19:35,720 --> 01:19:41,090\nI guess kind of a gift or gesture as like\noh you've got to have this Juk and it is going\n\n1865\n01:19:41,090 --> 01:19:42,409\nto make you feel better.\n\n1866\n01:19:42,409 --> 01:19:43,409\nOh that is sweet.\n\n1867\n01:19:43,409 --> 01:19:44,929\nYeah, it is a good memory that I have.\n\n1868\n01:19:44,929 --> 01:19:49,670\nSo even though those bowls were massive we\nmanaged to finish everything.\n\n1869\n01:19:49,670 --> 01:19:50,830\nBoth of them.\n\n1870\n01:19:50,830 --> 01:19:52,989\nAnd I didn't even help you.\n\n1871\n01:19:52,989 --> 01:19:58,310\nI'm shocked because you've become like a fan\nof Juk like just suddenly.\n\n1872\n01:19:58,310 --> 01:19:59,369\nThat is kind of impressive.\n\n1873\n01:19:59,369 --> 01:20:01,880\nAlright, and let's talk about the cost.\n\n1874\n01:20:01,880 --> 01:20:04,650\nAlright, so the price point I've got the bill\nright here.\n\n1875\n01:20:04,650 --> 01:20:06,949\nSo it was sixteen thousand Won.\n\n1876\n01:20:06,949 --> 01:20:11,860\n16,000 W and that is roughly just over fourteen\nUS dollars so you're looking at about seven\n\n1877\n01:20:11,860 --> 01:20:16,810\ndollars per person and throughout the menu\nyou can order all of the different kinds of\n\n1878\n01:20:16,810 --> 01:20:20,630\nJuk more or less between seven thousand and\nnine thousand Won.\n\n1879\n01:20:20,630 --> 01:20:22,469\nSo that is kind of the rough price point.\n\n1880\n01:20:22,469 --> 01:20:27,060\nOh, I should point out too that we're eating\nat a place called BonJuk (본죽) which is\n\n1881\n01:20:27,060 --> 01:20:28,790\na very popular Juk chain.\n\n1882\n01:20:28,790 --> 01:20:32,389\nYou can find them all throughout Korea and\nI highly recommend coming to this place.\n\n1883\n01:20:32,389 --> 01:20:34,980\nThis is like they really do an awesome Juk\n(죽).\n\n1884\n01:20:34,980 --> 01:20:37,289\nThey do like an amazing Korean porridge.\n\n1885\n01:20:37,289 --> 01:20:42,160\nSo if you're in Korea check out Bon Juk (본죽)\nand yeah we're stuffed it is time to go take\n\n1886\n01:20:42,160 --> 01:20:43,160\na siesta.\n\n1887\n01:20:43,160 --> 01:20:44,160\nBye!\n\n1888\n01:20:44,160 --> 01:20:50,900\nSo as you can probably tell from those intense\nsweat stains on Sam we've had a pretty difficult\n\n1889\n01:20:50,900 --> 01:20:51,900\nday of sightseeing.\n\n1890\n01:20:51,900 --> 01:20:52,900\nWant to tell us about it?\n\n1891\n01:20:52,900 --> 01:20:58,230\nYeah, so originally we planned to visit a\nCaffe Bene and we went there and it had shut\n\n1892\n01:20:58,230 --> 01:20:59,230\ndown.\n\n1893\n01:20:59,230 --> 01:21:00,380\nSo it was like oh gosh.\n\n1894\n01:21:00,380 --> 01:21:04,659\nThat was annoying enough and then we walked\nlike several more blocks looking, and this\n\n1895\n01:21:04,659 --> 01:21:07,849\nwas a big thing we wanted to do today, we\nwanted to go to a parrot cafe.\n\n1896\n01:21:07,849 --> 01:21:11,030\nOne of those quirky cafes you find only in\nSeoul (서울).\n\n1897\n01:21:11,030 --> 01:21:13,030\nAnd we go up there and it is closed.\n\n1898\n01:21:13,030 --> 01:21:14,719\nAnd I was like knocking on the door.\n\n1899\n01:21:14,719 --> 01:21:15,719\nTuk tuk tuk.\n\n1900\n01:21:15,719 --> 01:21:17,440\nAnd all I could hear is like parrots squawking.\n\n1901\n01:21:17,440 --> 01:21:18,480\nSquawk, squawk.\n\n1902\n01:21:18,480 --> 01:21:19,800\nAnd a dog barking.\n\n1903\n01:21:19,800 --> 01:21:22,119\nIt is going Woof, woof!\n\n1904\n01:21:22,119 --> 01:21:23,250\nNobody around.\n\n1905\n01:21:23,250 --> 01:21:25,460\nSo instead we've decided to have lunch.\n\n1906\n01:21:25,460 --> 01:21:26,460\nYes.\n\n1907\n01:21:26,460 --> 01:21:28,489\nAnd we've ordered a little bit of booze.\n\n1908\n01:21:28,489 --> 01:21:32,760\nYeah, we've got some Makgeolli (막걸리)\nand what we're focusing on today are Korean\n\n1909\n01:21:32,760 --> 01:21:35,480\npancakes (전) also known as Korean pizza.\n\n1910\n01:21:35,480 --> 01:21:39,409\nAnd that is Jeon (전) so we are ordering\nHaemulpajeon (해물파전) which is seafood\n\n1911\n01:21:39,409 --> 01:21:43,139\npajeon basically green onion Korean pancakes.\n\n1912\n01:21:43,139 --> 01:21:47,280\nAnd we're also ordering Kimchijeon (김치전)\nwhich is the kimchi pancakes or the basically\n\n1913\n01:21:47,280 --> 01:21:48,349\nthe kimchi pizza.\n\n1914\n01:21:48,349 --> 01:21:53,360\nSo we're just waiting for that to arrive and\nit is time to get boozy early in the morning.\n\n1915\n01:21:53,360 --> 01:21:54,360\nEleven AM.\n\n1916\n01:21:54,360 --> 01:21:55,360\nHahaha.\n\n1917\n01:21:55,360 --> 01:21:58,739\nSo what is cool about South Korea is that\nthere are a number of different alcohols that\n\n1918\n01:21:58,739 --> 01:22:03,040\nare matched to certain foods so when you're\nhaving chicken you typically have beer (맥주)\n\n1919\n01:22:03,040 --> 01:22:07,050\nand when you're having samgyeopsal (삼겹살)\nor some other type of Korean barbecue you\n\n1920\n01:22:07,050 --> 01:22:10,880\ntypically have soju (소주) but when you're\nhaving Jeon (전) these Korean pancakes that\n\n1921\n01:22:10,880 --> 01:22:14,300\nwe're having the preferred drink is Makgeolli\n(막걸리).\n\n1922\n01:22:14,300 --> 01:22:19,080\nAnd it is a kind of Korean rice wine that\nhas a very milky consistency.\n\n1923\n01:22:19,080 --> 01:22:21,760\nIf you take a look at it down here.\n\n1924\n01:22:21,760 --> 01:22:22,760\nIt looks white.\n\n1925\n01:22:22,760 --> 01:22:23,760\nYeah, it is.\n\n1926\n01:22:23,760 --> 01:22:25,230\nIt is white and it kind of got it has got\na bit of chunkiness to it.\n\n1927\n01:22:25,230 --> 01:22:26,230\nA little clumpy.\n\n1928\n01:22:26,230 --> 01:22:27,230\nIt is clumpy.\n\n1929\n01:22:27,230 --> 01:22:30,040\nYeah, that is how it is supposed to be.\n\n1930\n01:22:30,040 --> 01:22:31,040\nOkay.\n\n1931\n01:22:31,040 --> 01:22:32,550\nHave your first sip then.\n\n1932\n01:22:32,550 --> 01:22:34,300\nAh, cheers!\n\n1933\n01:22:34,300 --> 01:22:36,929\nYes, geonbae (건배).\n\n1934\n01:22:36,929 --> 01:22:37,929\nCheers!\n\n1935\n01:22:37,929 --> 01:22:45,870\nOh, it has been about four years since I've\nhad this so yeah it is fantastic.\n\n1936\n01:22:45,870 --> 01:22:49,760\nThe thing I really like about it right now\nis that it is chilled.\n\n1937\n01:22:49,760 --> 01:22:51,940\nSo I mean it is a bit refreshing.\n\n1938\n01:22:51,940 --> 01:22:59,360\nBut this is the kind of Korean alcohol that\nis a little bit sour in its taste and it just\n\n1939\n01:22:59,360 --> 01:23:02,650\ntastes wonderful at the moment I have to say.\n\n1940\n01:23:02,650 --> 01:23:06,190\nSo the first Jeon (전) has arrived and this\nis the Kimchi Jeon (김치전) so let's have\n\n1941\n01:23:06,190 --> 01:23:07,280\na look here.\n\n1942\n01:23:07,280 --> 01:23:09,599\nAs you can see it is a flat pancake.\n\n1943\n01:23:09,599 --> 01:23:15,280\nIt is a flour based pancake that has been\nfried in a pan with oil and it also has chunks\n\n1944\n01:23:15,280 --> 01:23:19,219\nof the gimchi (김치) which is the spicy\nfermented cabbage.\n\n1945\n01:23:19,219 --> 01:23:23,400\nSo I'm going to take a little piece with my\nchopsticks.\n\n1946\n01:23:23,400 --> 01:23:25,300\nOh, we have a dip here.\n\n1947\n01:23:25,300 --> 01:23:27,449\nSo this is soy, vinegar and chili.\n\n1948\n01:23:27,449 --> 01:23:29,750\nAnd you can dip it in.\n\n1949\n01:23:29,750 --> 01:23:31,710\nYeah, the dip goes so well with the jeon.\n\n1950\n01:23:31,710 --> 01:23:34,530\nYou can't just eat it on its own.\n\n1951\n01:23:34,530 --> 01:23:40,911\nAnd it smells \nso good.\n\n1952\n01:23:40,911 --> 01:23:41,911\nMmmmm.\n\n1953\n01:23:41,911 --> 01:23:42,911\nHow is that Kimchijeon (김치전)?\n\n1954\n01:23:42,911 --> 01:23:43,911\nMmmmm.\n\n1955\n01:23:43,911 --> 01:23:44,911\nIt is really nice.\n\n1956\n01:23:44,911 --> 01:23:48,150\nIt is like a savory pancake with lots of spice.\n\n1957\n01:23:48,150 --> 01:23:57,020\nIt is really really good.\n\n1958\n01:23:57,020 --> 01:23:58,800\nMmmm.\n\n1959\n01:23:58,800 --> 01:23:59,800\nSo nice.\n\n1960\n01:23:59,800 --> 01:24:00,800\nI love this stuff.\n\n1961\n01:24:00,800 --> 01:24:03,429\nSo another really neat thing about Korea is\nthat certain foods are often paired with certain\n\n1962\n01:24:03,429 --> 01:24:04,429\nactivities.\n\n1963\n01:24:04,429 --> 01:24:10,230\nAnd when you're hiking a mountain and/or if\nit is really rainy outside that is the perfect\n\n1964\n01:24:10,230 --> 01:24:11,230\ntime to come for jeon.\n\n1965\n01:24:11,230 --> 01:24:15,780\nGuys like when you go with friends and you\ngo have a jeon and you have a makgeoli.\n\n1966\n01:24:15,780 --> 01:24:19,290\nSo it is pretty cool because it has been raining\na lot in Seoul lately.\n\n1967\n01:24:19,290 --> 01:24:20,290\nBut not today!\n\n1968\n01:24:20,290 --> 01:24:25,790\nNot today but I kind of feel like we're making\nup for those other rainy days.\n\n1969\n01:24:25,790 --> 01:24:30,409\nAlright, so I'm just going to dissect this\nhere with my chopsticks.\n\n1970\n01:24:30,409 --> 01:24:33,090\nLook at you working those chopsticks.\n\n1971\n01:24:33,090 --> 01:24:34,090\nYeah, look at that.\n\n1972\n01:24:34,090 --> 01:24:36,281\nAnd this one has a massive piece of kimchi.\n\n1973\n01:24:36,281 --> 01:24:37,281\nYou can see the kimchi right there.\n\n1974\n01:24:37,281 --> 01:24:38,800\nSo you know it is going to be good.\n\n1975\n01:24:38,800 --> 01:24:41,420\nSo let's dip it in that sauce.\n\n1976\n01:24:41,420 --> 01:24:43,900\nOh, wow.\n\n1977\n01:24:43,900 --> 01:24:50,750\nYou know out of all of the jeon and I really\nlike haemulpajeon.\n\n1978\n01:24:50,750 --> 01:24:53,520\nI still think I prefer kimchijeon to all of\nthem.\n\n1979\n01:24:53,520 --> 01:24:55,760\nLike this is just it matches my taste perfectly.\n\n1980\n01:24:55,760 --> 01:24:59,500\nIt is so nice because you get the spice from\nthe kimchi but then the spice from the sauce\n\n1981\n01:24:59,500 --> 01:25:00,500\nas well.\n\n1982\n01:25:00,500 --> 01:25:01,500\nExactly.\n\n1983\n01:25:01,500 --> 01:25:06,079\nFirst thing I want to point out here is just\nhow much better I feel now that I've had a\n\n1984\n01:25:06,079 --> 01:25:09,309\nlittle bit of food and drink in my belly.\n\n1985\n01:25:09,309 --> 01:25:10,800\nLike my mood has improved significantly.\n\n1986\n01:25:10,800 --> 01:25:13,280\nI'm no longer a total curmudgeon.\n\n1987\n01:25:13,280 --> 01:25:19,340\nAnyways, now that I'm in a better mood I just\nremembered that with the makgeolli, I mean\n\n1988\n01:25:19,340 --> 01:25:20,510\nwe're drinking it from the bottle.\n\n1989\n01:25:20,510 --> 01:25:23,679\nThis is what you would find like say you go\nto a convenience store or grocery store.\n\n1990\n01:25:23,679 --> 01:25:25,060\nYou would buy it in a bottle like this.\n\n1991\n01:25:25,060 --> 01:25:29,909\nBut when you're having say a more traditional\nor homemade prepared Makgeolli (막걸리)\n\n1992\n01:25:29,909 --> 01:25:35,809\nit comes in a very special pot that is used\nto pour and so that is really cool.\n\n1993\n01:25:35,809 --> 01:25:39,829\nIf you can have that that is definitely the\nmost authentic way of having the alcohol.\n\n1994\n01:25:39,829 --> 01:25:41,239\nAnd also the way we were drinking it here.\n\n1995\n01:25:41,239 --> 01:25:42,239\nIt is not out of cups.\n\n1996\n01:25:42,239 --> 01:25:43,920\nYou drink it these little bowls.\n\n1997\n01:25:43,920 --> 01:25:44,920\nYep.\n\n1998\n01:25:44,920 --> 01:25:45,920\nThat is how you do it.\n\n1999\n01:25:45,920 --> 01:25:46,920\nThat is how you roll with Makgeolli (막걸리).\n\n2000\n01:25:46,920 --> 01:25:47,920\nGood stuff.\n\n2001\n01:25:47,920 --> 01:25:51,989\nNow let's have you trying that.\n\n2002\n01:25:51,989 --> 01:25:54,840\nOkay.\n\n2003\n01:25:54,840 --> 01:25:57,690\nMmmmm.\n\n2004\n01:25:57,690 --> 01:26:04,370\nYou know I actually remember not liking this\nvery much when I tried it a few years ago\n\n2005\n01:26:04,370 --> 01:26:05,599\nbut it is not so bad.\n\n2006\n01:26:05,599 --> 01:26:08,600\nLike I find it very light and it is a little\nbit fizzy.\n\n2007\n01:26:08,600 --> 01:26:09,600\nYeah.\n\n2008\n01:26:09,600 --> 01:26:10,600\nNormally you don't like alcohol.\n\n2009\n01:26:10,600 --> 01:26:11,600\nYeah.\n\n2010\n01:26:11,600 --> 01:26:13,150\nIt is almost like a girly sparkling wine.\n\n2011\n01:26:13,150 --> 01:26:14,150\nHahaha.\n\n2012\n01:26:14,150 --> 01:26:15,150\nSssshhh.\n\n2013\n01:26:15,150 --> 01:26:20,469\nYou know what I think all of that wine drinking\nwe did in South America has maybe rubbed off\n\n2014\n01:26:20,469 --> 01:26:21,539\non you a bit.\n\n2015\n01:26:21,539 --> 01:26:23,000\nYeah, it is good.\n\n2016\n01:26:23,000 --> 01:26:25,599\nAnd it compliments the Jeon (전) nicely because\nthis is really spicy.\n\n2017\n01:26:25,599 --> 01:26:29,010\nSo I kind of like the sweetness of this.\n\n2018\n01:26:29,010 --> 01:26:32,659\nYou know, to soften the blow.\n\n2019\n01:26:32,659 --> 01:26:34,369\nSo yeah, this is a good meal so far.\n\n2020\n01:26:34,369 --> 01:26:35,800\nA little bit more of that jeon.\n\n2021\n01:26:35,800 --> 01:26:36,800\nYeah.\n\n2022\n01:26:36,800 --> 01:26:38,349\nOh, before Sam steals it.\n\n2023\n01:26:38,349 --> 01:26:42,750\nThis is my favorite one.\n\n2024\n01:26:42,750 --> 01:26:44,139\nMmmmmhmmm.\n\n2025\n01:26:44,139 --> 01:26:46,449\nSo now the second jeon has arrived.\n\n2026\n01:26:46,449 --> 01:26:47,710\nYeah, the pancake.\n\n2027\n01:26:47,710 --> 01:26:49,090\nLike we demolished that kimchijeon guys.\n\n2028\n01:26:49,090 --> 01:26:50,090\nIt is gone.\n\n2029\n01:26:50,090 --> 01:26:51,870\nThat did not last long.\n\n2030\n01:26:51,870 --> 01:26:54,320\nLike I'm thinking less than two to three minutes.\n\n2031\n01:26:54,320 --> 01:26:55,320\nHahaha.\n\n2032\n01:26:55,320 --> 01:26:58,469\nAlright, so let's take a look at the second\nstar of the meal here.\n\n2033\n01:26:58,469 --> 01:27:04,320\nAnd that is the haemul pajeon and that is\nthe seafood green onion pancake.\n\n2034\n01:27:04,320 --> 01:27:08,219\nAnd the haemul refers to the seafood so I'm\ngoing to find a piece of the seafood here\n\n2035\n01:27:08,219 --> 01:27:09,219\nso you can see.\n\n2036\n01:27:09,219 --> 01:27:10,321\nThere is lots of octopus (문어).\n\n2037\n01:27:10,321 --> 01:27:11,321\nLots of octopus.\n\n2038\n01:27:11,321 --> 01:27:12,800\nI think this actually might be squid.\n\n2039\n01:27:12,800 --> 01:27:14,429\nThe\nojing-eo (오징어).\n\n2040\n01:27:14,429 --> 01:27:20,380\nAnd so that is some of the haemul and the\npa (파) the pa part is right here.\n\n2041\n01:27:20,380 --> 01:27:23,119\nAnd that is the green spring onion.\n\n2042\n01:27:23,119 --> 01:27:24,730\nThe scallion.\n\n2043\n01:27:24,730 --> 01:27:29,340\nSo that is a very good combination and we're\nreally looking forward to trying this.\n\n2044\n01:27:29,340 --> 01:27:30,340\nDig in.\n\n2045\n01:27:30,340 --> 01:27:33,770\nI'm just going to dig right in.\n\n2046\n01:27:33,770 --> 01:27:39,360\nAlright, the nice thing is that it kind of\ncomes pre-sliced for you already into little\n\n2047\n01:27:39,360 --> 01:27:44,850\nsquares but I'm going to just slice it up\none more time so that I don't choke on it.\n\n2048\n01:27:44,850 --> 01:27:45,850\nGood idea.\n\n2049\n01:27:45,850 --> 01:27:46,850\nGood plan.\n\n2050\n01:27:46,850 --> 01:27:47,850\nBecause the Pa, the green onions can kind\nof get stuck in your throat if you take too\n\n2051\n01:27:47,850 --> 01:27:48,850\nbig of a bite.\n\n2052\n01:27:48,850 --> 01:27:52,780\nYeah, they're quite chewy.\n\n2053\n01:27:52,780 --> 01:27:57,219\nSo again, dip it into the sauce.\n\n2054\n01:27:57,219 --> 01:27:58,500\nMmmmm.\n\n2055\n01:27:58,500 --> 01:27:59,780\nYeah.\n\n2056\n01:27:59,780 --> 01:28:04,920\nThat is really good.\n\n2057\n01:28:04,920 --> 01:28:06,199\nMmmmm.\n\n2058\n01:28:06,199 --> 01:28:08,159\nSo, again this one is savory.\n\n2059\n01:28:08,159 --> 01:28:13,510\nIt is a savory pancake but it is not quite\nas spicy as the kimchi jeon but you have more\n\n2060\n01:28:13,510 --> 01:28:18,010\ningredients like with the seafood and the\ngreen onion so it is a nice when you pair\n\n2061\n01:28:18,010 --> 01:28:19,929\nthem together it is a really nice combination.\n\n2062\n01:28:19,929 --> 01:28:23,739\nOkay, so now it is time for me to try the\nseafood one.\n\n2063\n01:28:23,739 --> 01:28:28,719\nSo I'm not the biggest fan of seafood so I'm\njust going for a little piece here.\n\n2064\n01:28:28,719 --> 01:28:33,670\nI always find seafood a little bit chewy but\nI'm braving it for the video.\n\n2065\n01:28:33,670 --> 01:28:34,670\nThere you go.\n\n2066\n01:28:34,670 --> 01:28:35,940\nSome kind of sea creature in there.\n\n2067\n01:28:35,940 --> 01:28:36,940\nHahahaha.\n\n2068\n01:28:36,940 --> 01:28:37,940\nYeah.\n\n2069\n01:28:37,940 --> 01:28:38,940\nOkay.\n\n2070\n01:28:38,940 --> 01:28:39,940\nMmmmm.\n\n2071\n01:28:39,940 --> 01:28:50,090\nYou're right it is not as spicy as the other\none.\n\n2072\n01:28:50,090 --> 01:28:51,710\nI think you prefer the kimchijeon.\n\n2073\n01:28:51,710 --> 01:28:52,710\nRight?\n\n2074\n01:28:52,710 --> 01:28:55,420\nI do but you know what it is not bad.\n\n2075\n01:28:55,420 --> 01:28:56,490\nIt is growing on you.\n\n2076\n01:28:56,490 --> 01:28:57,490\nIt is not bad.\n\n2077\n01:28:57,490 --> 01:28:58,490\nI could eat this.\n\n2078\n01:28:58,490 --> 01:28:59,490\nGrowing on you like the makgeollli.\n\n2079\n01:28:59,490 --> 01:29:00,490\nRight?\n\n2080\n01:29:00,490 --> 01:29:01,490\nHahahaha.\n\n2081\n01:29:01,490 --> 01:29:02,490\nYeah.\n\n2082\n01:29:02,490 --> 01:29:06,550\nAnd the seafood isn't as chewy as I was expecting\nso that is very good thing.\n\n2083\n01:29:06,550 --> 01:29:10,179\nWell, I would say that was a very delicious\nmeal.\n\n2084\n01:29:10,179 --> 01:29:11,179\nThere is nothing left.\n\n2085\n01:29:11,179 --> 01:29:14,150\nWe took care of that with authority guys.\n\n2086\n01:29:14,150 --> 01:29:15,500\nAbsolutely demolished that.\n\n2087\n01:29:15,500 --> 01:29:16,500\nOnce again.\n\n2088\n01:29:16,500 --> 01:29:19,110\nOkay so let's talk about the price for the\nwhole meal.\n\n2089\n01:29:19,110 --> 01:29:24,290\nYeah, in terms of the price so the haemul\npajeon was ten thousand won (원).\n\n2090\n01:29:24,290 --> 01:29:25,290\n₩10,000.\n\n2091\n01:29:25,290 --> 01:29:26,440\nAnd the kimchi jeon.\n\n2092\n01:29:26,440 --> 01:29:29,590\nThe kimchi pancake was eight thousand won.\n\n2093\n01:29:29,590 --> 01:29:30,679\nAh, ₩8000.\n\n2094\n01:29:30,679 --> 01:29:34,320\nSo basically in total you're looking at like\nsixteen US dollars.\n\n2095\n01:29:34,320 --> 01:29:38,679\nSo about eight per person to have that glorious\npancake feast.\n\n2096\n01:29:38,679 --> 01:29:43,770\nAnd ah, definitely if you're in Seoul or anywhere\nin Korea you've got to try this.\n\n2097\n01:29:43,770 --> 01:29:47,849\nThis is probably one of my personal favorite\nfoods in Korea.\n\n2098\n01:29:47,849 --> 01:29:50,610\nSo I highly recommend it.\n\n2099\n01:29:50,610 --> 01:29:55,989\nNew videos from South Korea every week!\n\n2100\n01:29:55,989 --> 01:29:57,530\nClick here!\n\n2101\n01:29:57,530 --> 01:30:01,369\nSo Seoul (서울) has some pretty unusual\ncafes and today we're going to be documenting\n\n2102\n01:30:01,369 --> 01:30:02,480\none of those.\n\n2103\n01:30:02,480 --> 01:30:05,860\nWe're heading to 또옹카페 which is basically\na poo cafe.\n\n2104\n01:30:05,860 --> 01:30:06,860\nHahaha.\n\n2105\n01:30:06,860 --> 01:30:07,860\nYes.\n\n2106\n01:30:07,860 --> 01:30:09,880\nThis isn't a cat cafe it is not a dog cafe.\n\n2107\n01:30:09,880 --> 01:30:13,889\nIt is a cafe dedicated to poop in all of its\nshapes and forms.\n\n2108\n01:30:13,889 --> 01:30:15,880\nSo we're going to show you what that looks\nlike.\n\n2109\n01:30:15,880 --> 01:30:19,270\nIt sounds right up our alley.\n\n2110\n01:30:19,270 --> 01:30:20,640\nYeah.\n\n2111\n01:30:20,640 --> 01:30:27,489\nSo we've found the cafe.\n\n2112\n01:30:27,489 --> 01:30:32,760\nIt is kind of hard to miss with the big swirls\nof pooh but there it is.\n\n2113\n01:30:32,760 --> 01:30:33,760\nLet's go.\n\n2114\n01:30:33,760 --> 01:30:34,760\nWhat are you wearing?\n\n2115\n01:30:34,760 --> 01:30:49,969\nIt is my new cap.\n\n2116\n01:30:49,969 --> 01:31:04,840\nI mean, come on it just looks like all of\nthe other ones I've bought.\n\n2117\n01:31:04,840 --> 01:31:08,450\nWe are wearing poo hats.\n\n2118\n01:31:08,450 --> 01:31:12,870\nAnd my poop just fell off of my head.\n\n2119\n01:31:12,870 --> 01:31:13,870\nHahaha.\n\n2120\n01:31:13,870 --> 01:31:16,310\nThis one is a little green.\n\n2121\n01:31:16,310 --> 01:31:19,260\nMaybe I had McDonald's last night.\n\n2122\n01:31:19,260 --> 01:31:23,840\nSo Sam you taught here in Korea for a few\nyears tell us a bit about the fascination\n\n2123\n01:31:23,840 --> 01:31:24,840\nwith poop.\n\n2124\n01:31:24,840 --> 01:31:29,150\nWell there really is a bit of a quirky fascination\nwith poo in Korea and it is hilarious.\n\n2125\n01:31:29,150 --> 01:31:33,440\nI remember one of the funniest assignments\nI did with my students was I basically gave\n\n2126\n01:31:33,440 --> 01:31:37,480\nthem a blank comic book strip and they had\nto create their own comic using English.\n\n2127\n01:31:37,480 --> 01:31:44,559\nAnd this one kid created basically it was\na catastrophe related to pooh.\n\n2128\n01:31:44,559 --> 01:31:46,340\nI guy went up to the top of a building.\n\n2129\n01:31:46,340 --> 01:31:51,850\nHe took a crap it landed on the street caused\na big accident and then there was a news agency\n\n2130\n01:31:51,850 --> 01:31:53,679\ncoming out to report the incident so.\n\n2131\n01:31:53,679 --> 01:31:54,679\nWow.\n\n2132\n01:31:54,679 --> 01:31:56,820\nYeah, that was a very very sophisticated poop\nstory.\n\n2133\n01:31:56,820 --> 01:31:57,820\nI have to say.\n\n2134\n01:31:57,820 --> 01:32:07,280\nI think I gave him an A for that one.\n\n2135\n01:32:07,280 --> 01:32:08,280\nOur order has arrived.\n\n2136\n01:32:08,280 --> 01:32:10,520\nTell us a little bit about what we got.\n\n2137\n01:32:10,520 --> 01:32:13,739\nWell, take a look at this thing of beauty\nhere.\n\n2138\n01:32:13,739 --> 01:32:16,200\nThis is my French Vanilla cafe.\n\n2139\n01:32:16,200 --> 01:32:17,610\nOh la lah.\n\n2140\n01:32:17,610 --> 01:32:21,500\nAnd you can see the intricate art design there.\n\n2141\n01:32:21,500 --> 01:32:25,639\nAnd down below again this would be my dung\nwaffle.\n\n2142\n01:32:25,639 --> 01:32:31,150\nThis is basically a dung shaped waffle covered\nwith poo sauce on top.\n\n2143\n01:32:31,150 --> 01:32:32,150\nWith poop sauce.\n\n2144\n01:32:32,150 --> 01:32:33,150\nMaybe chocolate.\n\n2145\n01:32:33,150 --> 01:32:34,150\nI hope it is chocolate or nutella.\n\n2146\n01:32:34,150 --> 01:32:35,760\nIt is 50-50 with a banana.\n\n2147\n01:32:35,760 --> 01:32:37,630\nWe haven't quite ascertained what it is.\n\n2148\n01:32:37,630 --> 01:32:38,699\nAnd you know what?\n\n2149\n01:32:38,699 --> 01:32:40,090\nThe plate is pretty cool.\n\n2150\n01:32:40,090 --> 01:32:43,650\nThis is basically a latrine or like a squat\ntoilet.\n\n2151\n01:32:43,650 --> 01:32:44,750\nLook at that.\n\n2152\n01:32:44,750 --> 01:32:47,330\nOh yeah, they've got this down here at this\ncafe.\n\n2153\n01:32:47,330 --> 01:32:49,380\nSo we're eating out of the toilet.\n\n2154\n01:32:49,380 --> 01:32:50,420\nSounds about right.\n\n2155\n01:32:50,420 --> 01:32:51,449\nOh, and you know what?\n\n2156\n01:32:51,449 --> 01:32:52,449\nWhat?\n\n2157\n01:32:52,449 --> 01:32:55,730\nIf you come here at lunchtime and you order\npasta or something like that they serve it\n\n2158\n01:32:55,730 --> 01:32:57,179\nin a toilet bowl.\n\n2159\n01:32:57,179 --> 01:32:58,300\nWhy didn't we get that?\n\n2160\n01:32:58,300 --> 01:32:59,960\nIt's too early in the day I suppose.\n\n2161\n01:32:59,960 --> 01:33:01,000\nWe were here for breakfast.\n\n2162\n01:33:01,000 --> 01:33:06,130\nWe're the first customers inside.\n\n2163\n01:33:06,130 --> 01:33:09,409\nSo I bet this is your first time trying a\npoop waffle.\n\n2164\n01:33:09,409 --> 01:33:12,630\nI think it might be.\n\n2165\n01:33:12,630 --> 01:33:18,469\nI think it might be.\n\n2166\n01:33:18,469 --> 01:33:19,469\nMmmmm.\n\n2167\n01:33:19,469 --> 01:33:20,469\nDung-a-licious.\n\n2168\n01:33:20,469 --> 01:33:21,469\nOh no no no.\n\n2169\n01:33:21,469 --> 01:33:22,469\nPooptastic!\n\n2170\n01:33:22,469 --> 01:33:23,469\nPootastic.\n\n2171\n01:33:23,469 --> 01:33:24,469\nNo, that is a chocolate or Nutella sauce.\n\n2172\n01:33:24,469 --> 01:33:25,469\nIt is really good.\n\n2173\n01:33:25,469 --> 01:33:26,469\nWe hope.\n\n2174\n01:33:26,469 --> 01:33:27,469\nWe hope.\n\n2175\n01:33:27,469 --> 01:33:29,770\nSo what are you having to drink?\n\n2176\n01:33:29,770 --> 01:33:31,320\nSo I ordered a mango lassi.\n\n2177\n01:33:31,320 --> 01:33:33,349\nAnd it is actually really good.\n\n2178\n01:33:33,349 --> 01:33:36,750\nIt almost tastes like the ones I was having\nin India when I was traveling there.\n\n2179\n01:33:36,750 --> 01:33:39,010\nSo that is a really good compliment.\n\n2180\n01:33:39,010 --> 01:33:40,010\nAuthentic huh?\n\n2181\n01:33:40,010 --> 01:33:41,010\nYeah.\n\n2182\n01:33:41,010 --> 01:33:42,010\nAuthentic.\n\n2183\n01:33:42,010 --> 01:33:43,010\nNice and thick.\n\n2184\n01:33:43,010 --> 01:33:44,010\nYes.\n\n2185\n01:33:44,010 --> 01:33:45,010\nStop distracting me.\n\n2186\n01:33:45,010 --> 01:33:48,370\nThe waffle is slowly disappearing so I'm going\nto dig in while I still have a chance.\n\n2187\n01:33:48,370 --> 01:33:50,789\nOh, you're going to get a little bit of banana.\n\n2188\n01:33:50,789 --> 01:33:52,840\nIt is like caramelized on top.\n\n2189\n01:33:52,840 --> 01:33:54,770\nThere we go.\n\n2190\n01:33:54,770 --> 01:33:56,050\nDung-y goodness.\n\n2191\n01:33:56,050 --> 01:33:57,340\nPoo waffle.\n\n2192\n01:33:57,340 --> 01:33:59,909\nLet's get that chocolate.\n\n2193\n01:33:59,909 --> 01:34:03,829\nSo poop waffle reaction?\n\n2194\n01:34:03,829 --> 01:34:08,940\nYou know what it is really good.\n\n2195\n01:34:08,940 --> 01:34:10,900\nI can recommend this place.\n\n2196\n01:34:10,900 --> 01:34:13,469\nCome check out the poop cafe guys.\n\n2197\n01:34:13,469 --> 01:34:16,750\nWhen in Seoul, why not?\n\n2198\n01:34:16,750 --> 01:34:20,220\nOkay, so we finished that fantastic meal.\n\n2199\n01:34:20,220 --> 01:34:22,120\nThat poop inspired meal.\n\n2200\n01:34:22,120 --> 01:34:23,120\nHahaha.\n\n2201\n01:34:23,120 --> 01:34:24,520\nSo what was the damage?\n\n2202\n01:34:24,520 --> 01:34:26,150\nAlright, let's access the damage.\n\n2203\n01:34:26,150 --> 01:34:32,289\nSo as you see down here it is eighteen thousand\nWon. ₩18,000 which as of today is sixteen\n\n2204\n01:34:32,289 --> 01:34:33,289\nUS dollars.\n\n2205\n01:34:33,289 --> 01:34:37,429\nSo I mean it was a little bit pricey but why\nare on Insadong (인사동) street which is\n\n2206\n01:34:37,429 --> 01:34:39,510\nvery touristy area of Seoul.\n\n2207\n01:34:39,510 --> 01:34:42,469\nAnd I thought the quality of the food and\nthe drinks was fantastic.\n\n2208\n01:34:42,469 --> 01:34:44,510\nAlso plus you're paying for the experience.\n\n2209\n01:34:44,510 --> 01:34:45,510\nYou really are.\n\n2210\n01:34:45,510 --> 01:34:47,449\nWhere else are you going to go to a poo cafe\nguys?\n\n2211\n01:34:47,449 --> 01:34:52,159\nSo yeah, I do recommend coming and yeah it\nwas a very unique experience.\n\n2212\n01:34:52,159 --> 01:34:55,360\nThat is for sure.\n\n2213\n01:34:55,360 --> 01:34:57,750\nGamsahamnida (감사 합니다).\n\n2214\n01:34:57,750 --> 01:35:03,350\nSo we are going for something called Dong\nBang (동빵).\n\n2215\n01:35:03,350 --> 01:35:05,929\nWhich is basically a poop shaped pancake.\n\n2216\n01:35:05,929 --> 01:35:07,489\nPoo shaped bread pancake.\n\n2217\n01:35:07,489 --> 01:35:12,670\nIt is really hot so I wonder if it is going\nto be chocolate or red bean paste.\n\n2218\n01:35:12,670 --> 01:35:27,120\nI still can't tell but it is burning my mouth.\n\n2219\n01:35:27,120 --> 01:35:32,489\nMmmmm.\n\n2220\n01:35:32,489 --> 01:35:37,860\nOkay.\n\n2221\n01:35:37,860 --> 01:35:39,120\nSo that is a poop shaped pancake filled with\nchocolate.\n\n2222\n01:35:39,120 --> 01:35:40,120\nFreshly made.\n\n2223\n01:35:40,120 --> 01:35:41,120\nYummy?\n\n2224\n01:35:41,120 --> 01:35:42,120\nMmmmhmmm.\n\n2225\n01:35:42,120 --> 01:35:43,120\nWe just had to have it after eating at the\npoop cafe, you know?\n\n2226\n01:35:43,120 --> 01:35:44,120\nIt was mandatory.\n\n2227\n01:35:44,120 --> 01:35:44,121\nHahaha.\n\n", "original_filename": "20170410 - ULTIMATE SEOUL FOOD TOUR ≡ƒç░≡ƒç╖∩╝Ü Must-Try Korean Foods & Restaurants (Street Eats, Barbecue & More!).en.srt", "missing_transcript": false} {"id": "7d8167f5e9e834eb", "content_hash": "5fa3dcc97f11f9725228ce6d46c78cef3a2f94fc", "video_id": "qL13lvgyGJk", "url": "https://www.youtube.com/watch?v=qL13lvgyGJk", "position": 19, "published_at": "2017-04-10T15:30:01Z", "video_date": "2017-04-10", "title": "Ultimate ARGENTINIAN FOOD Guide 🇦🇷 | 12 Must‑Try Dishes in Buenos Aires & Beyond in Argentina", "youtube_title": "Ultimate ARGENTINIAN FOOD Guide 🇦🇷 | 12 Must‑Try Dishes in Buenos Aires & Beyond in Argentina", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 64813, "tags": "Argentinian Cuisine,Argentine Cuisine,Argentine Food,Argentina Food,Argentina Food Guide,Argentinian Food,Argentinian Food Guide,Argentine Food Guide,food of argentina,food guide argentina,Argentina meals,argentina food review,Buenos Aires meals,Buenos Aires food,Argentina eats,argentina,Argentine eats,Argentinian eats,comida argentina,argentina what to eat,Argentinian Restaurant,gastronomía de Argentina,cocina argentina,argentine,cuisine,food,Travel", "tags_list": ["Argentinian Cuisine", "Argentine Cuisine", "Argentine Food", "Argentina Food", "Argentina Food Guide", "Argentinian Food", "Argentinian Food Guide", "Argentine Food Guide", "food of argentina", "food guide argentina", "Argentina meals", "argentina food review", "Buenos Aires meals", "Buenos Aires food", "Argentina eats", "argentina", "Argentine eats", "Argentinian eats", "comida argentina", "argentina what to eat", "Argentinian Restaurant", "gastronomía de Argentina", "cocina argentina", "argentine", "cuisine", "food", "Travel"], "text": "So I know we always say we're excited about this meal but today it is extra special because we're bringing you to our favorite restaurant in all of Buenos Aires. This is a steakhouse. It is a Parrilla. That means they cook all of their meat on the grill. And it is seriously the best meat we've tried in the city. And we've ordered our favorite cut - Bife de Lomo. It is going to be amazing. We're waiting for that to show up. So it wouldn't be a proper meal without a little bit of Vino Tinto. Yes, this is the house wine and it is actually very good for house wine. So anyways, what makes this our favorite restaurant in Buenos Aires. Well, you know traditional Argentine food is steak. And it is called Parrilla or Asado. And what we're having here is parrilla. It is a special cut of meat. And what I really love about this restaurant, why we really like this place so much, is that the food is just fantastic here. There are some steakhouses in Argentina which are kind of a little bit pretentious. You're paying a bit more for the atmosphere than you are for the food. But this place is all about the food. It is just such an incredible cut of meat. I can't wait to share it with you. So another think we like about this place are the appetizers. We didn't order these. But every-time we come here they give us empanadas. And look at these. They're nice and golden. These are special. They are some of the juiciest empanadas. Mmmmm. Look at that. It is like lean ground beef and it is really juicy and really flavorful. And these are fried empanadas so a little bit greasy as well. Which I do enjoy. And if that wasn't enough check out the bread basket we were given. Some of these slices of bread actually have cheese melted on top. And bacon. Look at this one. Cheese and bacon. I'm claiming that one. So until the meat gets here we've ordered an ensalada completa. Yes, this is our complete salad. An oh it comes with a lot of ingredients. My favorite being the beetroot. Yes. Check out this generous slab of beetroot. It has tomatoes, egg. There is even a potato here. Onions, potatoes. Shredded carrot. Yeah. This is an awesome salad. It makes us feel a little better about all of the meat consumption. Yeah. And this is the reason we came here. The star of the meal has arrived. The star of the meal. Bife de lomo. Look at this piece of beauty on my fork. Oooh. That is some of the most tender meat I've ever had in my entire life. You bite into it and it just disintegrates, it just melts right into your mouth. And it is so juicy and flavorful. It is just fantastic. This is the tenderloin in English. It is the best. And you know what makes this restaurant awesome. You know how you can tell you're in a really good steakhouse. They don't ask you how you want your steak. They don't say do you want it rare, do you want it medium rare, do you want it well done? No, they just make it the house way and they know what they're doing. So you get the best most optimal steak possible. So it is now my turn. And I like to put Chimichurri on my steak. So it is kind of like this sauce. Um, and it has garlic and different spices. I don't actually know all of the ingredients. I just know I can always taste garlic. Loads of garlic. Spread it on. It looks like it has some kind of a oil base as well. Yeah. And then over here you also have another kind of salsa. Yeah, so this one is not spicy. This would be mild. But I like the one with a kick. So. Chimichurri. Let's put more chimichurri on. Mmmmm. That is my favorite. It is the best cut of meat you can get at this restaurant. And you do have to pay a little bit more for it but it is totally worth it. And we ordered one portion and it is enough for Sam and I to share. Like that is one big cut of meat if you saw it. But yeah, highly recommended. If you want to try some good steak Parrilla Peña in the neighborhood of Recoleta. Or just south of Recoleta actually. It is really good. Track it down. Okay, so Sam what do you think sets Argentinian steak apart from steak in any other country. Well, Argentine steak has a reputation for being world class. It is considered one of the best steaks in the world and you know what I totally agree with that. What really sets it apart is they don't try to mask the steak with tonnes of barbecue sauce. Like if you look down here you can see. I don't know if you can see this but there is just a little bit of salt on top. What the real focus is is on grilling. Grilling it to perfection. Using the right temperature, cooking it for the right amount of time so it is a little bit crispy on the outside and juicy on the inside. They have just got that down to perfection. Argentine steak is just world class. There is no other way to describe it. Yeah, take that Brazil. Someone has a little bit of my wine. I think she's still doing just fine. But we have a little bit of dessert so how about we introduce our dessert. What do we got here? Okay, so I'm already full. I didn't even want dessert but Sam insisted. So we are having Queso con dulce de batata. So that is cheese with a sweet potato type of dessert. And we also ordered a portion of dulce de leche. Just there is nothing else in there aside from dulce de leche. And that is more or less or most favorite thing in the world. Like if I was on a stranded island, on a deserted island and I could have like one request I might ask for dulce de leche. A jar of dulce de leche. And how is that? It's good, I mean I think it is better when you're having it with ice cream or a banana or some cake but I mean it is not bad on its own. So how would you describe it for someone who has never tried it before? It is kind of similar to caramel but not quite. I find it a lot creamier, a lot richer, milkier. It is. It is basically made by boiling condensed milk and like you just keep boiling it and stirring it until it gets thicker and thicker. And this is what you end up with. Okay, so this is probably the simplest dessert you can get in Argentina. It is known as the trucker's meal. This is what a trucker would order at like a pit-stop. You know just a very simple basic dessert. You know what this is a really classy dessert for what is considered a trucker's dessert. I mean it looks really delicious and my first time I ever tried this was at your house. Your parent's house I should say like two or three years ago. So I'm familiar with this dessert. It is one of my favorites. It is simple but it is delicious. So let's try that. Mmmm. So what is great about this is this is a really like tasty cheese but when you add it with this sweet potato it is sort of like in a gelatin form. In a thick form. It just gives it that extra bit of sweetness while you're eating the cheese. And it is incredible. It is simple but it is good isn't it? Simple but delicious. So it would appear Sam is on cloud nine at the moment. So here is a guide to eating dulce de leche. You just grab a big spoon like this, stick it in your mouth and you let it sit there for about 30 seconds and you close your eyes. There are not too many feelings in the world that are better than this. Hahahaha. Oh my gosh. Have you found Nirvana over there? I'm pretty close. Maybe you just need another spoon. Okay. I think this is the result of too much wine. Okay, so we've been stuffing ourselves for close to an hour. It is time to go home. So let's do price point. Okay, so in terms of price point we're going to focus on which is basically the nicest cut of meat in the house. That entire cut of meat was 270 Pesos which was about $18 US dollars. And that was for both of us. So when you think about that kind of value you're getting $9 per person and you're eating like some of the best steak of your entire life. So incredible value and again this is just the kind of place. Like I can't recommend it enough. I would call it a neighborhood parrilla. A neighborhood steakhouse. It is the kind of place that you go into and you see mostly locals are eating at. And when you see locals eating at a restaurant like this you know it is high quality because they are going to demand it. They're not going to come back if the food is not good. You can rip off a tourist but you're not going to rip off a local. And that is all I've got to say. Come here. Goodbye. So today's video is all about breakfast and the plan is to show you an Argentinian breakfast. Or a desayunar. Now we wanted to go to a really nice cafe that is near the Recoleta Cemetery; however, it is pouring rain outside so we just ran out of our apartment and found the nearest cafe and popped in. So we've placed our order, we are hungry and yeah we're going to be showing you what breakfast looks like in this part of the world. So Sam our breakfast has arrived. Breakfast has arrived. I am a very happy boy. Well, the cool thing about breakfast in Argentina is that they like to keep it simple and sweet. And that makes it one of my favorite meals here. So I'm pretty happy with what I ordered. I got Café con leche which is coffee with milk. The milk is super frothy by the way. Check that out. I'm not even a coffee drinker. I normally go for tea but when in Argentina you've got to do it right. You've got to get some coffee. And then over here I have my medialuna. Which is like a croissant. This one is made with butter and I have facturas which are little pastries. So this one is made with crema pastelera which is kind of like a yellow cream similar to Boston Cream. And this one is stuffed with quince jam. So super excited about that. This is going to be a good breakfast and I'm just going to dig right in. I'm not waiting for you. Ha! Mmmm. So, I bit most of the jam out but if you have a look inside. It is like a little croissant roll. A butter roll stuffed with quince jam which is so good. Mmmhmmm. So Sam can you tell us what you ordered for breakfast. I sure can. So if you take a look down here I'm having something called tostadas which essentially is toast. Yes. It is a massive generous portion. It's a lot of toast. 6 slices. Yeah, I was thinking maybe like two slices but I've got six. And what I'm most excited about here is this is like a whipped butter and it looks amazing. So I'm just going to pour it, not pour it, spread it all over and then take a bit of the jam. I wonder what kind of jam it is. It looks like it may be cherry jam actually. Cherry or a dark raspberry. So getting that ready. Let's see how good this toast is. Wow. That is some mighty fine toast. Starting the day with sugar. Oh, yeah. So another cool thing that I haven't noticed anywhere else in the world is that when you order a coffee and something sweet here, like a croissant or a pastry or a piece of cake you get a little glass with fizzy water. This is called agua con gas. Soda water. Soda water. Actually, this one isn't fizzy. This is like the first time this has happened. It is usually fizzy and it is really nice to just like cleanse your palette and move on to the next flavor. You need it with all of the sugar that you have. This is a first. Non-fizzy water. I'm shocked. And beverage of choice this morning? Yeah, and for me the best part about Argentine breakfast is the coffee. The quality of the coffee is superb. And I ordered one with con leche. Cafe con leche which means a generous portion of milk and wow is it ever good. I usually put in one pack of sugar, stir it around and it is like perfection. It is magic. Perfection in a cup. Have a sip. I could have this any time of day. Not just for breakfast. And breakfast also came with orange juice today. It did. How is that? Is it from concentrate? Or freshly squeezed? You know what, it actually tastes freshly squeezed but the pulp has been removed. So good quality orange juice too. We are going to be on some kind of a sugar high by the time we're done all of this food and drink. And now for one final treat. Another thing we've noticed is that in some of the nicer cafes they give you free sweets, so even though we ordered like a coffee with like a croissant and the pastries you still get a little something extra. And Sam has already claimed one of these. Yes, I get the one on the bottom. So this one is like a little cake with dulce de leche and I think it may be coconut on the top. Just let me do a taste test here. Mmmm, okay yeah wow. So the top layer is all shredded coconut and then you have dulce de leche and like a little tart base. And this is the one that Sam really wants. Mini alfajor with dulce de leche and coconut all around. And I'm going to. That's evil! I won't do that. It's yours. It is all yours. Would you say this is your favorite sweet treat in South America? Yeah, it is kind of scary how much I like this. I think I'm getting addicted over here. Yeah, it is kind of scary how often you eat them. Well, you better savor that bite because it is a tiny one. Hahaha. Well, as you as you can see we had no trouble devouring that. Yeah, we polished that all off. It is time for price point. Yes, so basically it was 60 pesos per person which right now is between 4 to 5 US dollars. And in some cheaper cafes you can get it for like three but this one is like a really nice quality meal. And they're really generous with the portions and the quality of the food was good so excellent value I'd say. So you're satisfied? Very much. I may need a siesta after breakfast. A morning siesta. #eatArgentina So one of the experiences that has been recommended time and time again is to go and have lunch at a Bodegón. And that is kind of like an old fashioned tavern. It has a very family oriented feel. And it is kind of simple, classic. You know the focus is on good food and large hearty portions. So that is what we're doing right now. We're eating at a place called Norte. Restaurante Norte. We've just placed our order and the food should be arriving soon. So what I've noticed right away is that it appears we're the only tourists here. It looks like this is a very kind of like neighborhood type of establishment and there is a lot of locals frequenting this place. Which is really cool. I think like there is a lot of times where we go out and we know we're eating somewhere really touristy and it just doesn't feel quite as authentic as this. And also this place is open pretty much throughout the whole day. We noticed they have breakfast specials, you can pop in for lunch which is what we're doing right now or you can come in for a late night dinner. Yeah, they are open from six in the morning until midnight. So Sam you're looking happy over there. Why is that? Yes, my bife de lomo al champignon has arrived. Which is basically steak with mushrooms and I think kind of a gravy and these look like homemade wedges like home fries. Oh, look at the gravy. Look at all of the gravy. It is swimming in gravy. So I'm going to try the meat. I've served myself up a little portion. I'm going to make sure I've got lots of gravy and a potato at the same time. Oh man, I'm so excited for this. Wow! Wow, he says. Wow! That is some tender meat. And I've never had this kind of steak with gravy before. And it is like having like Thanksgiving or Christmas dinner except with steak instead of turkey. And the steak is a lot better than any turkey I've ever had. This is amazing. So I ordered the mini Bife de Chorizo with french fries. And as you can see there is nothing mini about that hunk of meat. I thought it was going to be at least half the size. Maybe it is min if you're a ten foot tall giant that weighs over 500 kilograms. Yeah, seriously. But if you're kind of a normal mortal human there is nothing mini about that. It is massive. I think we're going to have to share this and maybe even take some of it back home. Oh, look at that meat. It looks so good. Tender. It does have some hunks of fat in there. Urgh. Anyways I'm struggling here. It is too big to maneuver. Ah man, how do I do this? Cut, cut. So we finally transferred this over to your plate. Now take your first bite. Cut that steak up. It is so much meat. So it is a little bit rare. A little pink and juicy which I don't mind. I can handle a little bit of blood. That is how it is supposed to be done. Yeah. You know what. That's good. That's good. I was expecting not to like it so much after trying Sam's because his was really amazing. He had Bife de Lomo which is super tender. But this is actually quite soft as well. It is a different cut of meat. This one is a little bit cheaper also than what Sam had. So there is a bit more fat in there. But it is actually pretty good. Yeah. So as Sam would say this place is hopping. This place is hopping and you know what time. It is 12:40 right now. Which is way before peak lunchtime in Argentina. Normally when we've gone out to film our food videos we've intentionally come at like exceptionally early. Like 12 o'clock when we arrived is really early for here. And we've done that just so we can get a table. But this place is almost entirely packed and it is not even peak time until probably 2PM. Yeah, and we're seeing lots of businessmen and they're getting their food really fast so I think they've liked called in advance and ordered their meal. Yeah, and we're loving our steak here but we've also noticed that the pasta looks fantastic. We've seen like some giant meatballs that are like this big. Yeah, seriously you need to come back and try them. Like they're bigger than my face almost. Almost. Almost. Maybe not quite. So Sam is scowling over there on the other side of the table because apparently I had one too many fries. You were being little miss greedy guts. You had about 10 or 15 bites of my fries while I was eating steak. So I had to like draw the line right here. This is yours, that is mine. I'm allowed to have a few more and then that's it. I barely have any left. Grrr. So I have no idea what we're doing. We're already stuffed but yet we've somehow found room for dessert. We had to get dessert. So this is called Flan con dulce de leche. And that looks amazing. Oh my! And like look at all of the juice down here. That caramelized sugar. Oh my! Mmmmm. Wow. I almost feel like we should have each gotten our own. Because I'm going to have trouble sharing. So Sam is counting the moolah. We're going to pay up and then. So in terms of price point that was 468 Pesos which is roughly just over thirty US dollars. And that included wine, that included two massive orders of steak and a dessert. Oh and also soda water too. And table service. So that was like incredible value. I'm sure you could come here and order cheaper things. We noticed a lot of people ordering this kind of pasta with these giant meatballs. So there is value here to be had. The food is excellent. It is not pretentious. You just come here to eat a big filling meal. And I'm so stuffed I'm probably going to have a three hour siesta after this. Check out all the pizzas we can choose from. I think we have to order the specialty for sure. Another day, another slice of pizza. Today we're at Pizzería Güerrin, one of the most famous pizzerias in all of Buenos Aires. This is one of Sam's favorite spots in the whole city and we're here for lunch. We've placed our order and we're waiting for the pizza to arrive. Excited to be here? Oh, yeah. This place is an institution. It has been open since 1932 and just as of last year they sold their 25th million pizza. Can you believe that? 25 million pizzas. That is a lot of pizza. That is insane. And this place is kind of special for me because my first time in Buenos Aires was actually back in 2010. And I was an ultra hardcore backpacker at the time and I stumbled upon this place through a recommendation and I came here very frequently. So this place has a lot of sentimental value and it is great to be back here again. So the pizza has arrived and we have to start with the specialty of the house. It is called pizza Güerrin. So that is this slice over here. Look at that. Oh, my goodness. The toppings are falling off. Wow, that has got a lot going on. Cheese. I see olives. What else is there? It is a really thick crust first of all. The tomato sauce is kind of unusual. It is really chunky and you have mozzarella cheese, slices of ham, red peppers and olives. So that is like fully loaded in my eyes. So let's dig right in. Look at me. Using a fork and a knife to cut my pizza. How sophisticated. Fancy. It's hot. Oh, man. Mmmmm. Oh, wow. Ooey gooey goodness? And it is a little bit greasy with all of the cheese. That is some really thick cheese they have. So it is really nice but let me actually get some pepper in there. So I can tell you if it is good or not. That is nice. Wow. You're going to have to try it and give me your opinion. The pizza master. So I'm being a nice wife and I'm sharing my pizza slices with Sam. This is the specialty of the house. Yeah, how nice of you to share. I will accept your offer. Yeah, it is quite rare for me to share isn't it? It really is. It is very rare. Mmmmm. Magic. That's magic in the mouth. An explosion of flavors. Yeah, I love. I mean this is a really good slice of pizza especially because you've got a lot of different ingredients going on but it still has a classic trademark of having really good sauce and copious amounts of cheese. Which is the reason why I love this place so much. So next up is Fugazetta. And Fugazetta is normally onions but this Fugazetta with ham and cheese. Look at all of the onions on here. And you can see the ham right there. That is awesome. Mmmm. Wow. You know what if you think the first slice of pizza had a lot of cheese this one has I would swear like double or triple. Like it is just overloaded with cheese. And for someone who likes cheese as much as me that is a very good thing. Okay, so this is a bit unusual. This is called fainá. And I always see people eating it when they order pizza but like it is not actually a slice of pizza. I asked the waiter what it was made of and I think he said chickpeas but I can't remember though. It was a while ago. Um, so yeah it is kind of like a paste and it has been shaped to look like a pizza, and they slice it into little triangles. This is what it looks like. Can you see? Yeah. So yeah, I don't know. It is kind of like a side order when you order pizza. It's cheaper than the pizza slices? It is. It is so much cheaper and this is my first time seeing it anywhere in the world. So I don't know, maybe it is some kind of Argentinian invention. I'm not sure. If you've ever tried fainá before let me know about it. Yeah, we kind of ordered that on a whim. Yeah. But I like it. I do like it. And last but certainly not least - Napoletana. And this is probably my favorite kind of like classic kind of pizza slice. Mine too. So you have to share. Yes. Well, we'll think about that. Oh wow, the tomato just dropped off. Let's grab that back. So what really makes this like one of my favorite slices is the fact that it has these big thickly cut juicy tomatoes put on top. And that just makes it like extra juicy. That is the same reason why I like Napoletana. Mmmm. Oh, yeah. Let's take one more look at that slice. It just looks so good. And look at the oregano sprinkled on top. Fresh tomatoes. That is going to be a tough one to share. Okay, so Sam, now it is time for the tough question. You've eaten in two of Buenos Aires' pizzerias - El Cuartito and now Pizza Guerrin, which one is your favorite of the two? You know what that is like choosing your favorite child. That is just impossible. It is like 1A and 1B. These are two of the best pizza places in the city. But not just in the city but anywhere I've had pizza in the world. So if you're coming to Buenos Aires you've got to go to both of them. And you're going to find they're quite similar. They're really big thick slices of pizza. Quite affordable, lots of cheese. The toppings that they put on are all high quality. Like when they slice that tomato and put it on there it is big thick juicy pieces. So come to Buenos Aires, try them both, I don't have a favorite. Maybe this one has a little bit more sentimental value because I came here before but you know what they're both great. That is a very diplomatic answer. So we've paid the bill. It is now time for price point. How much did these slices of pizza cost? So in terms of the slices it is between 19 and 27 Pesos. So at current exchange rate with the US dollar you're looking at about say between $1.35 all the way up to $1.90. So really affordable. Come here with a big appetite and order as many slices as you can because this is the kind of place where you're going to want to walk out full. Yes, follow Sam's example. So this afternoon Sam ran out of the apartment and said 'Oh I'm just going to get something sweet.' And then he came back with all of this. Check it out. So these are Artesanales Alfajores and we decided these are two beautiful to eat right away. Let's do a taste test! So that is exactly what this video is going to be. I can't wait to dig in. So these right here are Artesanales de maizena which means they are made with cornstarch which is a finer flour than you know your regular baking flour. Um, so yeah, I'm just going to dig right in. I've got a knife so that I can share with Sam. Yes, share is caring. Or battle him if he gets too close. Okay, I'm going to start. I guess I should start with the classic one. This is a familiar alfajor that we've seen in lots of different bakeries. Look at how much dulce de leche is in there. Check that out. Look at the thickness of that. That is probably like a centimeter of dulce de leche. And it has got coconut on the exterior. Shredded coconut, it is kind of yellow, it looks great. It's just one bite. It is almost like a timbit. You know, timbits donuts. Yes. Do it in one bite. Mmmmm. Wow! That's a lot of dulce de leche in my mouth right now. So it is like womp womp. Getting stuck to my palette. But, wow, really good. Really sweet. And the dough is kind of crumbling. Like it just falls apart the minute you stick it in your mouth. Mmmm. Alright, this is my first one to try here. Ooh. That looks good. A huge amount of dulce de leche. And this one appears to maybe have like coconut on the outer rim and this is kind of I think it might be icing sugar. Those are just scrumptuous. They're just divine. Divine. Magic. And that is icing sugar. Yeah, it is like you know like even store bought alfajores are tasty but when you get them done like from these Artesanal bakeries it is just taking the game up to like beyond the roof. This is insane. Through the ceiling. Through the ceiling! We just burst through the ceiling. Okay, so this next one here, as you can see, has a dulce de leche filing. And then chopped almonds coating the exterior and a little bit of icing sugar on top. So let's cut it in half. Because sharing is caring. Yeah, the knife wars haven't started yet. Wow. Oh la lah. One bite. Mmmmm. I really like having the almond there. It mixes in nicely with the dulce de leche. It just tastes sophisticated if that is possible. Really good one. I think I like this one more than the first one you tried. Alright, time for me to try this one. I think it has chocolate. Oh, neat. Okay, so it is just a chocolate covering. It still has the dulce de leche in the middle. Let's try that. Is that milk chocolate or dark chocolate? That is dark chocolate. Oh, I wouldn't have liked that one so it is a good thing you got it. I do like this one but I prefer the first one. Yeah. For the same reasons. I like icing sugar a little bit more than dark chocolate. And we still have one more. So let's cut into that. Oh la la. Alright, so again dulce de leche filling but this one has a glaze over top. And it breaks apart. Mmmm. It tastes like wedding cake. And I love wedding cake. Good quality wedding cake. Yeah. Seriously, if you have a wedding coming up you should have these instead of cake. And last but not least. This one here may end up being my favorite. Oh, no. You just destroyed it. I just destroyed it. How are we going to share. Oh my gosh. Well, you've still got half of it. It is just smushed. It was such a hard thing to cut here. So, this one appears a coating on it. It looks glazed. That looks just like the one that I tired. I think you got two of the same by accident. It is glazed. And it is I think exactly the same one. But this is my favorite one. Mine too. Yeah, totally if I had to recommend one out of these six definitely get this one. Good thing we got two of them. So we are now moving on to these fancier giant-sized alfajores. Yeah, time for the big boys. Time to bring out the big boys. And this one, out of the four big ones we got, is the heaviest by far. It is like a brick. It actually weighs a lot in my hand. I can like you know do a workout here with it. Hahaha. And I think it is made with crackers. If you can see here. It is kind of a different type of pastry. It has got a massive amount of glaze, glazing all over it. Let's just dig right in here. Big bite. Woah. Check out all of the layers. How many layers? Oh man, it is like the mini one, it is like the wedding cake one, except you're getting all of these different layers. So, this one is incredible. Time for you to try your first big one. And this one is pink. And look, I want to show you the bottom of it because it is a different type of dough. It is not like the cracker one that Sam was trying. So yeah, it should be interesting. And it is pink. It is so cute. Mmmmm. Surprise, surprise. This is the first one that doesn't have a dulce de leche filling. What is in it? That right there is dulce de membrillo which is a quince jam. Not a popular food in North America. I've only ever had it here in Argentina as a jam or like different pastries. And yeah, it works really well with the strawberry glaze. Look at that. Mmmmm. So this one right here is another behemoth. Yes, check it out. For my last one I'm trying what might the thickest one. Like look at this. And it only has two cookies and the rest of this appears to be glaze with maybe dulce de leche underneath. That is like an inch of dulce de leche. That is like a week's worth of sugar. Look at that. Look at that. You know what. New favorite one. This is my new favorite one. This beats the wedding cake one. There is so much dulce de leche and then all of that icing sugar. Oh, yeah. This is the best one. Right here. Winner, winner. Ding, ding ding. Winner. Winner. So this is the last one I'm trying. And it looks quite similar to the one with the pink glaze. Similar type of cookie as well. So we'll see. Mmmmm. Okay, so again, dulce de leche filing. And I honestly expected it to have a different type of glaze. Maybe lemon or you know something unusual. But it is just your standard glaze. It tastes like sugar. And I'm not complaining because I really enjoy glazed pastries so this is a pretty good one. So now that we've devoured all those delicious alfajores it is time to talk about price point. Yeah, so in total it came to 130 Pesos which is right in between 10 Canadian and 10 US dollars right now. Yeah, and that was for the 4 large one. The 4 large alfajores. Yeah, the 4 large ones and 6 little ones. And we got it from here. La Pasta Frola. So this is on Avenida Corrientes. It is and it has existed since 1917. So 99 years old. Next year it'll be a hundred. Big anniversary coming up. It is lunchtime. Our favorite time of day. Today we're eating at a place called La Americana. And the slogan is La Reina de las Empanadas. The queen of the empanadas, so that is exactly what we're going to be trying. We've ordered a sampler plate with five different ones and that should be coming really soon. So La Americana, the name of this restaurant, is actually a little bit of a misnomer because they specialize in more like traditional hearty types of fare. Yeah, like pizza and empanadas. You won't be finding hot dogs or hamburgers. No, nothing like that. No, it is not American. And this is one of these cool longstanding restaurants that is located on Avenida Corrientes. Yeah, the theatre district area. What is that fancy little thing you've got over there. Alright, so this is pretty cool. It is called soda sifon. And it is basically soda water and I guess they just prepare it here. Honestly, I don't know the technicalities. I don't know how you make soda water. Well, that is obviously the device that makes it work. But yeah, so then you just go like this. Oh, it is leaking. You've got soda. I do have soda. La la la. Look at those bubbles. Isn't that cool. Salut! Isn't it bad luck to toast with just water? Probably is. It tastes like soda water. They have arrived. Yes, and I think we may have ordered one too many because these are massive. Two or three too many. These are gigantic. They're a lot bigger than what we were expecting so I think we'll have some leftovers for dinner or maybe a quick snack. Um, but anyway let's dig right in. I'm going to start with this one right here. This one is called Cuyanita. It is a meat empanada that has been deep-fried. So let's just cut into it first so you can see the filling. There we go. It is steaming. So you can see the beef there, there is a green olive and also a bit of egg. I'm going to have to wait for this to cool down. I think it is fresh out of the deep fryer to be honest. It is burning my fingers. Blow on your food. Mmmmm. Oh, oh my gosh. That is one of the best ones I've had in the country. I kid you not. But have a look. The meat is kind of juicy. It is really nice and also the dough is made with lard. So you kind of get like a salty greasiness coming through which probably isn't healthy but it tastes amazing. And which one are you trying next? I'm trying Criolla which is also a meat one but apparently this one is baked as opposed to fried. So let's dissect that here. Oh, look you can see the juices. The juices are coming out. Oh, wow. Wow! Wow. Oh, wow! You know what I don't even know I can really hold it. Oh, that has got a green olive in it as well. You can see it steaming. Look at that. Oh, baby. Let's try that. So you also had a bit of mine which was deep-fried. So you'll have to compare the two. You know what, there is one common element between the two of them and that is that there is so much awesome juicy ingredients inside. Like, these are some of the best empanadas we've had in South America not just in Buenos Aires. They're so juicy and so flavorful. Honestly, the only difference really between the fried and the baked one is just how the dough tastes on the outside. The fried one is a bit more crispier whereas this one has more of that typical baked type of texture. So next up I'm going to try one that is called Pastel de Choclo which technically isn't an empanada. It is round and it looks more like a pastry. But I mean, it kind of looks like a fancy Danish or something. But it was listed on the menu next to all of the empanadas so we figured why not. Let's just add it in. Oh, look at all of the corn. Oh, yeah wow. Look at that. Yeah, oh my. So this one is a lot flakier if you can see the dough it has lots of layers. It is like Mille-feuille. Um, and yeah you can see the corn right there. It is very buttery. You can feel it. Let's take a big bite. To me it looks like a cross between a Danish and a Croissant. A stuffed Danish. Mmmmm. You know what it has icing sugar on top. So it is an interesting combination because it is kind of savory. Like I wouldn't say the dough is super salty but it is kind of savory with the corn. And then you add a bit of sugar on top. It is interesting. I've never had anything like this. It is like a crossover pastry. Mmmmm. Unusual. But I'm glad I tried it. It is time for another. Which one are you having next? Yes, I am having the tuna one. The atún one. And much like the one you just tried this one has a texture more or like a pastry or a croissant. Yeah. And so very flaky. But you can see there is a generous amount of tuna here. Let's see. Mmmm. Yum. Alright, let's try that. Mmmmm. Yeah. That's really good. I haven't had a lot of empanadas with tuna before so this is a pretty unique flavor. And it just it is kind of strange having a tuna pastry that is more like a like a croissant than a typical empanda. Yeah, but it goes well. I mean there is also a little bit of a sugary taste on this one too. But it is overwhelmingly savory though. I noticed it had a bit of icing sugar. Good stuff. Well, well was that a good choice for lunch? Yeah, that was an awesome surprise. I mean, we though the empanadas would be good here but we didn't know how good they'd be. They were spectacular. And they're very affordable too. Between 19 to 26 Pesos. So that is not a lot of money at all. I mean, you're looking at less than $2 US dollars between 1 to 2 US dollars about 1.50 to 2.00 US dollars. It is really good value. So yeah, come check it out. La Americana on Avenida Corrientes. Yes. Well hello from Buenos Aires! It is lunchtime in the city and today we have a very special meal planned for you. And for us because we're going to be eating it. We're going to a place called El Club de la Milanesa and they specialize in Milanesas. And we're been there once before, we loved it, we knew we had to go back and make a video. So let's get going. Well, we are here. This restaurant has several locations across the city. And today we're eating at the one in Recoleta. Have you chosen what you want for lunch Sam? I think we're getting pretty close to ordering our meal, yeah. Yeah. So they have some pretty cool napkins. Comé Sin Culpa means eat without guilt. And we're pretty good at that. Oh yeah. Okay, so we have placed our order and now we're just filling up on bread until it comes. But Sam, can you tell us what a Milanesa is for people who aren't too familiar with this dish? Sure, so Milanesa is basically a meat fillet that has been dipped in egg and coated in bread and then deep-fried. So it is somewhat similar to a Schnitzel but it has a very unique Argentine twist. Yeah, it is really good. It is thinner than a Schnitzel actually. And it is usually veal but it can also be beef or chicken. Yeah. So we'll actually have to try these in order to be able to tell you what they are exactly. But at first glance this looks like guacamole, barbecue sauce, mustard, this looks like mozzarella cheese with a tomato and basil, this one is ham and cheese and tomato sauce, this is a cream of cheddar and melted cheddar with bacon over top. We couldn't decide which one to order so why not get a sampler portion. Yeah, so we get seven different ones to sample and that comes with a salad and these delicious potatoes. Cheesy fries. Alright, looks good. Let's get all of the toppings on there. Mmmm. How is that? Oh, yeah. So that is veal, cheddar cheese, a little bit of bacon. Um, and like thinly sliced spring onions on top. And it is really tender meat. Like it is so soft. Wow. So I am having the Caprese one which is spinach, cheese which appears to be mozzarella and tomato. I think that is actually basil but we'll let it slide. That's really good. When you add the tomato like that it gives it an extra bit of juiciness which I really like. Nice and fresh. Good stuff. Next up guacamole. Yeah, this looks a little bit Mexican. Let's see. I'm going to try some of this. Mmmm. That's good guacamole. It has lots of lime. It also has tomatoes and I think I'm having parsley. Not cilantro. I can usually tell when it is cilantro. That is pretty special. But yeah, another good one. Alright, next up. This one appears to have ham, tomato sauce and cheese as a topping. Mmmm. Wow. You know what, I thought just the kind of cheese they may put on top of this might be processed or kind of low quality but this is really good high quality cheese. And so far this one is by far my favorite. Okay, yet another. Any idea what this one is? I think it is barbecue sauce. Just at first glance. It smells like it. We'll see. Let's get that on there. Mmmm. It is barbecue sauce. And you know what. I grew up eating Milanesas but I never would have thought to put barbecue sauce on it. That is pretty unusual. But it works. I actually like it. I think it may be one of my favorites so far. She's taking a second bite. And that one appears to have pickle. Yeah, let's see. It looks like Dijon mustard. It has a pickle, it has some bacon and spring onions. That's Dijon mustard for sure. Again, that is a bit unusual. I tend to only put mustard on hot-dogs or sausages so I've never had it with Milanesa before. But it works. It is different. Alright, and last but not least, I've got one that appears to have cream of cheddar with some bacon added. Mmmmm. Oh, yeah. Oh, yeah. Oh yeah. That's like having high Cheese Whiz put on top. And then you add a little bacon. Big time winning combo. Big time. Okay, so this right here I'm really excited about. This is our side dish and it is called papas criminales. Criminal potatoes. And again, this looks like an Argentinian twist on the Canadian poutine. So it is French Fries with lots of different toppings. So let's take a little tour of the bowl and I'm going to tell you what is in here. So we have mozzarella cheese and cheddar cheese and we have red onions and some paprika and spring onions. So why don't we just mix it all around. Oh, and scrambled eggs, oh and bacon. It is the dish that keeps on giving. Look at that. A little bit of everything. Oh my, I love poutine so this right up my alley. Look at that. Mmmm. Nothing healthy about it I bet it is amazing. I know. Our main order of Milanesa came with these potatoes and a salad. And I think the salad is going to be a little bit neglected on this meal. So we're finishing up the meal and Sam has altogether given up on cutlery. It's caveman style the rest of the way to finish all of this. Yeah. Well, we sure took care of that. We demolished that. How are you feeling? This is a classic case of my eyes being a little bigger than my stomach. I am not full. I'm beyond full. So basically my siesta is going to be starting really early today and I think I'm going to be having a longer one than usual. Alright, and if someone wants to try to get similarly stuffed like we did what would they be looking at in terms of price? Okay, so that whole sampler with the potatoes, you know the criminal potatoes and the salad came to over 300 Pesos and that is just over twenty US dollars. So not a bad price for feeding two grown people. Yeah, we could have used a third person honestly. Yeah. Bring a friend. #eatArgentina So it is a bit of a rainy day out here in Buenos Aires so we thought let's start the day with something sweet. So we came to one of our favorite cafes. This place is called Petit Colon and we're going to be sampling facturas. So a factura is an elaborate European pastry and these were brought over by European immigrants. And now you can find countless varieties. So we've ordered six different ones, they're looking pretty good right over here. So we're going to be sampling those. And you can get them with lots of different toppings. Um, we have a few with custard, some with quince jam and generally you can also get some with dulce de leche. But those tend to be the first ones to disappear because they're so good. So we don't have any dulce de leche right now. Yeah. So we have to show you Sam's coffee because it is pretty fancy. Yeah, normally when I go out for coffee in Buenos Aires I end up getting cafe con leche. That is kind of your standard coffee. But I'm getting a little bit fancy pants today. I have ordered a cappacino that comes with a heaping amount of cinnamon on top. Yeah, cappuccino con canela. Yes, so it is time to try that. Yeah. Oh, yeah. That's really good. I mean I like my cafe con leche but if I can upgrade it to a cappuccino then it is worth doing so. It looks like the holiday season in a cup. Yes. Okay. So let's start with this one. Look at that. Oh! Mmmmm. Oh, wow. That's really good stuff. Have a look. So it is kind of like a light buttery fluffy pastry. This one has crema pastalera which is kind of like a custard and it also has shaved coconut on top and little bit of glaze. So good! I'm going in for a second bite. Would you say it is scrumptious? Scrumptious! Alright, time for me to dig in. So this is my first one here. It appears to have maybe a slice of orange or peach. I'm not entirely sure. I think it is peach. It could be peach. I'll try to get a bite of the peach. Mmmmm. Wow. It is peach. And these are really buttery, moist and like you really taste the sugar too. I mean these facturas are good quality stuff. Let's get a closer look. So that was peach and custard right? Custard in the middle. Peach, custard and a few nuts it would appear. Yep, walnuts. Alright, time for another. So this one has poppy seed and cherry in the middle. Mmmmm. Okay. I've never had a factura with poppyseed before. But it gives it a nice little hint in the background. It is kind of nice. I like it. Now let's bite into the cherry. I need the cherry. Mmmmm. Oh yeah. Kind of feel like a chipmunk. My cheeks are full of facturas. Yum, yum, yum. Okay, so number two. That one looks good. Yeah, this one has jam on it. We think it might be quince jam. Let's try. Mmmmmm. Yeah, it is. I can tell it is quince jam because it is quite a bit more tart than say strawberry jam. Yeah, you've been having a lot of that lately. Yeah, it is really growing on me. In fact, I'm going to miss it when we leave. Yeah, and this factura looks like it has a bit of a party going on because it has quince on one side. It has got sprinkles and then it has custard. Custard on the other side. A little bit of everything. That one has got a little bit of everything. Yeah. And this one is my third. Again, this one has crema pastalera like the three previous ones. But this one has a bit of icing sugar on top. So a little different. I mean it is a small little difference between pastries. Mmmm. It is also good. And there is something in the middle there. I wonder what that is. Dulce de leche. Oh my gosh. No way. Show. Let's see it. That is dulce de leche. Move it over so we can see it. There it is. See, so you can find some pastries with dulce de leche. You just have to come early. Mmmmmm. And this one is the best. I like the combination of the two. Okay, and this last one that I'm trying here appears to be very similar to the first one that I tried. But this one has sprinkles but it also has custard and peach. So I'm going to try to get a little bit of all three in this bite. You know what, it has a different kind of custard. This one tastes more like pudding. Yeah. So it is different from the first one. And this one is my favorite by far. Well, we polished all of that off. No problem. All six of them. Yeah, and the facturas were basically 15 a piece. So you're looking at about 1 US dollar per each factura. Really good value considering how scrumptious the pastries were. And we couldn't recommend this cafe more highly. It is right inside of the Theatre Colon. Right around the corner. Yeah, if you're right in this area pop in here and have a coffee and some snacks. #eatArgentina Tadadada! Alright, so as you can probably guess from this for today's video we are in our kitchen in Buenos Aires and we are going to be teaching you how to make Yerba Mate. So, one thing we've noticed here in the supermarkets is that they have entire aisles dedicated to Mate. There must be like fifty varieties out there at least. Seriously, it was like a daunting task. Yeah, how do we choose? Which one is the right one? Um, but if you've never heard of Mate before it is kind of like a green tea. It is basically a green leaf that they kind of like smash together. Um, and you use it to make tea but not in a tea cup. We're going to be using these little things. These little mugs. Um, and normally they are made out of gourd. So that is kind of like a hollowed out pumpkin or something like that. But these are a bit more modern. I've got my matryoshka here. Show them my Monsieur Mustache. My Mr. Mustache. So this one is Sam's. Yeah, I'm excited to try that. Yeah, so you can get some that are made out of wood, there is metal ones, there is a whole bunch to choose from. But anyways, let's start making this thing. So let's open this. This is our first time making it. Oh la lah. It is kind of funny. This is our first time making it and yet we're teaching you how it is done. Ha, ha. Can we be trusted? That is how we roll. That is the question. What is it they say? If you want to learn how to do something teach someone else how to do it. And there you go. We are, so we're going to want to fill it up about 2/3's of the way. Oh, and first you should probably have a look inside the bag. Look at that. So you can see how the leaves have been kind of crushed. You get a really good view from there. It is kind of like a loose leaf. Alright, fill it up two thirds of the way. Two thirds. That would appear to be two thirds. There you go. And they say that you should put your palm over it and kind of shake it to help the. Oh crap, it is going everywhere. Shake it up baby. To help the smaller leaves, or like the powder, settle near the top so it doesn't get stuck in your straw. But my hand is too little so it is flying everywhere. Look at that powder. Anyways, so then we're going to take our little straw. This is called bombila and just stick it right in there at an angle. And then we're going to grab our water which I boiled earlier. You don't want to use boiling hot water so we've had this sitting for a few minutes. Yes, they say the key is 75 degrees. 75 degrees. So that is what we're going for. So, well, I didn't really check the temperature guys, but let's just go with that. There we go. Filler up. Filler up buttercup. There we are. Have a look at that. It is still bubbling. Oh, did we do it wrong. Oh! So ready for the first sip. I didn't add any sugar to mine because I don't normally have sugar with my tea. Oh natural. Oh natural. Let's have a sip of this. Mmmm. Yes. It's been a while since I had this. I never really enjoyed it as a kid when I was living in Argentina. I always thought it was gross and bitter. Haha. So it is interesting trying it as an adult. How many years later. Have your taste buds matured a little bit? Would you say? Yeah, I'm used to drinking green tea now so I do like this. It is a little bit bitter and it kind of has a grassy flavor. Can you taste those herbs? Yeah, I mean it tastes green. Like grass. Like I'm eating grass in a field. Like a horse. Hahaha. Yeah, so it is actually nice. I am enjoying it. Um, and as you can see the water level has kind of gone down so you just grab some more hot water and keep refilling this. And the cool thing about this is you can fill it up upwards to 10 to 20 times before you need to replace the Mate. Yeah, so you can just. And it is a very social drink. Like if you see people drinking this on the streets of Buenos Aires you'll notice they'll be passing around the same gourd and the same straw. Yes. You just share. Saliva doesn't matter. Just pass it along. There you go. Alright, it is time for me to make my Mate tea now. The Mister Mustache gourd is waiting. And unlike yours, I'm going to make mine, with sugar. Okay, show us how it is done. Showtime. So once again, two thirds of the way full. There is a lot that you can get in there. Mmmhmmm. And of course some sugar. I' going to give it a generous amount. What is a generous amount, Sam? I'd say about 2/3rds of a tablespoon. That is a lot of sugar. That is not even a teaspoon. That is like a tablespoon. It is. And time for the water infusion. So, now we wait for the magic to happen. Yeah, the difference here being I'm going to be stirring mine so that I can mix that sugar in. Mixing, mixing, mixing. I don't know if locals would approve. Alright, let's try the sweetened version of that Mate here. Mmmmm. Wow. Yeah, that is uh that is really nice. If you like something sweet then you're going to want to add sugar to it. Because, what I find though is when you add too much sugar, kind of like what I did, you kind of mask that strong taste of the mate. So I prefer mine oh natural without sugar. But if you enjoy your tea or coffee sweet then you'll want to add some to yours. So, the question is tea or mate? Which do you prefer? Well, when you're in South America, especially in Argentina you're going to want to prefer mate. Because this is like the national drink here. Yeah, we've seen people drinking this during demonstrations, during their lunch breaks, while they're hanging out at the park. Yes. Everywhere. It is an everyday part of life and if you come to Argentina - especially Buenos Aires - you're going to want to try it. And all the other items that we used are super easy to pickup at a supermarket. And they are also really cheap. Yeah, you can also go get them at the different fairs. You can get them at the Sunday San Telmo Market or the Recoleta Sunday Fair. And you're going to pay a bit more, you're going to pay a touristy prices but you'll get something that is a bit more like artesanal. Yeah. Blooper Alert! So here it is. We're going to have our first sip of mate. I didn't add any sugar to mine because I normally don't have sugar. Sugah. I don't have sugar. Hahahaha. Where is the sugar? My gosh. I can't speak English Okay. Can you see him filming? Look at this. Okay, so today we're doing something a little bit different. We've been filming a lot of food videos at restaurants here in Buenos Aires. But for today's lunch we're going to be trying food by the weight. Or comida por kilo. And these are kind of like establishments that are open only during the lunch hours. It is usually from eleven to three or eleven to four PM. And you go there, you grab a container, you fill it up with whatever you feel like eating and then they weigh it, you pay and you're all set. So it is pretty cool because there is a really great selection there. You get to eat what you want, maybe a little bit healthier and yeah these places are located in areas where you have a lot businesses, offices. So let's go, let's go eat some lunch. After you, sir. We've got our plates. Now we fill them up with whatever we feel like having. And this is the salad bar. Take your own. Got everything you need Sam? Loaded up big time. Yes, is that enough for lunch? I think you need a bit more. Maybe some greens. My greens plate is over there. I'll show you that one later. So we are back in the apartment. Yeah, it is chow time. I'm so hungry. I don't, I've often been skipping breakfast here. And so by the time we go there at eleven o'clock I'm absolutely ravenous. So if you take a look down here you'll see that I've got like this kind of eclectic mix of food. Caneloni, I've got ravioli. Caneloni. So cantaloni is kind of like a pancake that has been stuffed with something savory. It could be meat or spinach. Yeah, exactly. And over here I have a fish ball that includes salmon inside, I've got a huge wedge of avocado. There we go. Sweet potato, various kinds of mixed rice, Asian inspired rice. And then over here I have like grilled eggplant and fried cheese and egg-rolls. Noodles. That is a little bit messy. I just went for it all today. Alright, well dig in. Okay, so why don't we try some ravioli to start off with. And there is so much variety at this place that we go to. You could eat any type of food. Italian. There is Italian. There is Italian, classic Argentine food, all kinds of Asian food. And they have an enormous salad buffet. That is actually what I'd normally be doing. I'm going to show you this here. I actually bought myself dinner. This is just a pure salad. So I'm having my hot warm stuff now and this is just all pure vegetarian salad here for later on today. And since we bought so much they gave us little dinner rolls as well. Nice. And alright we can't forget the wine. I mean we didn't get this at the food by the weight place. No. But since we're in Argentina you've got to have a glass of red wine with your meal. Yes, and if you're going to choose any particular wine you'll want to get Malbec because that is the national grape. Argentina is known for making Malbec wine. And the favorite one I've been drinking is one from Cafayate. Which is you know just south of Salta. And we were actually able to tour the vineyards in Cafayate so you know it kind of has like sentimental value for us. We get a little bit nostalgic thinking about it. But the other main area where they produce wine, and it is even a bit more famous than Cafayate is Mendoza. So I'm going to try the wine here. Salud. To health. Oh, so good. So so good. And this is a really good bottle. This is a 2013 edition. And you know I paid just over a 100 Pesos for it. And if you're at that price range in Buenos Aires you're going to find yourself a really nice bottle of wine here. The food, the food. Alright, let's have a look at my plate. So this is what I got. I've got grilled eggplant with mozzarella and a bit of oregano on top. I have a chili chicken. This is really good. And this one is my favorite. It is a spicy chili chicken that I really enjoy. I have some sweet potato mash, I have some Asian noodles happening underneath here. Some avocado, potatoes, champignion mushrooms and this is kind of like a quiche. And egg quiche with veggies. And well the salad just got left behind. You know there is a small portion in there at the bottom. There is a token amount at the bottom corner. Yeah, and these meals are super affordable. We've been paying about thirty to fifty pesos depending on what we get. I mean if you're mostly having salads, which are quite light, it'll be closer to thirty but if you go for like heavy meals with lots of meat and carbs and potatoes it is usually a bit more. So quite affordable. In US dollars what would that be? Do the math Sam. Yes, that is like you're talking about three dollars. Three US dollars. Two fifty to three US dollars. Yeah, and you know we've been shooting a lot of food videos in this series but when we're not filming this is what we've eating. We're going to the food by the weight. This is actually what we're eating most of the time here. Alright, well let's just dig in. This is going to be kind of messy because I forgot to get a knife. Oopsies. Ah, whatever, let's just dig in. Mmmmm. That is so nice. And for a place that is as cheap as this is like the quality is really quite high. Like very high. You're not getting you know disgusting fast food. This is good food. It is all fresh. They prepare it every morning before opening. So it is really nice. And also I should mention that these places, food by the weight, they're almost on every street corner. So it doesn't matter where you are. You'll be able to find one no problem. Yeah, and another really good tip for going to these food places is to arrive early. Not only do avoid the crowds but you get the freshest and the best of what they've just put out. Yeah, if you go there at twelve thirty or one most of the food will be gone. Like the really good stuff. So we always show up at eleven AM as soon as they open. Which means we're having an early lunch but we're getting to eat exactly what we want. #eatArgentina So for today's lunch video we've gone back to our favorite bakery - La Pasta Frola - and we've gotten some sandwiches. But these aren't just any kind of sandwiches. These are special. These are Sandwiches de Miga. And Miga is actually a word that we don't really have in the English language. It is used to refer to the white part of the bread. Like you know sliced bread. The white part that is really soft. Basically the non-crust area. Not the crust would be Miga. So let's open this up. Sam ran off to the bakery for us and got four different varieties. And there you have it. Oh la lah. So these sandwiches are really popular at birthday parties or family gatherings just because they're super easy to pickup at a bakery. You don't actually have to make them yourself. Because you know that would be a little time consuming. So just pop into the bakery choose a few different varieties and you're all set. You can feed an army. So I'm ready to dig in to this first one here. Which one are you trying? Well, I can see some tomato and potentially some deli meat. So as you can see it is super thin, super light. Kind of a fragile sandwich really. So you want to be careful with it. Mmmmm. So that is really nice. It has nice slices of tomato in there. So that makes it really nice and juicy and refreshing. I can also taste butter. They've spread butter on the breach which is really nice. And that does appear to be turkey. So yeah nice little sandwich right here. What is Turkey in Spanish? Pavo. So first up for me I'm going to try one that has tuna and cheese. So let's take a look at that. See if we can peel back that tuna a bit. And then you can see the cheese on the bottom layer. That one looks good. Big bite. Mmmmm. That's good. Those are happy noises. Nom nom nom. One of my favorite sandwiches is tuna and cheese sandwich so I'm not surprised that I like this. And I just find this bread is so light and fluffy. You just bite into it and so yeah these are not heavy sandwiches. These feel more like snack sandwiches to me. Yeah, you could have like twenty of them and not be full. Yeah, I know. So next up I'm trying a healthy one. This one is whole grain. And if you have a closer look we've got spinach leaves in here. And also, ooh, this looks like Prosciutto. So this one is going to be good. I'm excited. That looks tasty. Hmmmm. Hmmm, mmmm mmmm. Messy. Okay, that's nice. Hmmmm. Okay. So the whole grain bread. It is a little bit drier than the white bread so I can tell they've put a little bit more butter in between each of the layers. A nice spread of butter in there. I can see that butter. Yeah. Um, and also I should mention that you can also get these sandwiches toasted. Especially the ham and cheese ones on white bread. You'll find that at any cafe. Like you can get that for breakfast, for your afternoon tea, you can just ask for a Tostado de jamón y queso. And that'll be a sandwich like this but toasted. So yeah. And last but not least. So I'm trying basically the classic cheese and tomato but this time it is on the whole grain. Kind of like the one you tried. And this is my first time trying the whole grain, so. Yeah, you're right. The bread is a little bit drier than the white. But like as you've said with your previous sandwich they've compensated by adding a little bit more butter. Yeah, and then the tomato also makes it juicer too also. Yeah, this is one of my favorite ones here. So that was a nice little snack. Do you want to tell us the price for that? Yes, that definitely wasn't enough for a meal but as a snack it was great. It came to 93 Pesos which is six US dollars. And yeah, it was a snack where I think we're still a little hungry. We're still hungry so I think we're going to head out for lunch. Hahaha. Surprise! Off to the bodegón we go. Well, for today's meal we are going Italian. We're at a placed called Los Inmortales. Which means the immortals. It is a very established restaurant that dates back to the 50's and it is located in the theatre district here in Buenos Aires. And we've ordered something called a Calzone. Which is basically like a folded pizza. Now, I don't think I've ever had that before even in North America, so it'll be an interesting experience. I think Sam will really enjoy it because he loves any type of pizza. So yeah, we're just waiting for that to arrive. It should be coming soon. Are you eagerly awaiting the arrival of our meal. Yeah, I'm seriously excited - especially for this one because I've never had a Calzone before. And considering how much pizza I've had in my life that is kind of shocking to be honest. Yeah, they kind of have like an imitation in Canada. It is called Pizza pockets. Yeah, it is like these microwavable folded pizzas. And you know, they're awful. They taste awful. It's like junk food for teenagers once they come back from school. Yeah, I don't think I've probably haven't had one of those since I was 16 or 17. Yeah, same here. Yeah, and anyways, we picked out this place to eat through, I did a bit of research online and this was rated as one of the top pizza places in Buenos Aires and they said they specialized in Calzones. And also it is one of the older joints in the city so this is really cool. This place has a lot of character. So the Calzone has arrived and first things first. I am shocked by the size of this thing. Like, have a look at it over here. This is just half of it because our waiter already sliced it and served us up our individual portions. But look at that. It really was the size of a whole pizza folded in half. Look at how thick it is. Like the stuffing is just oozing out. Use your hand as a sense of scale here. A sense of scale. How do you want? Arrgghh. But yeah, it is massive. I think we're going to struggle to finish this. Like you could feed three people. Three or four people. Well I'm hungry today so. Alright. So first bite. Alright, time for the first bite. So, so far I can see tomato, mozzarella, there is ham, mushrooms and who knows. There may be a few more surprises in there. We'll see what we find. Mmmmm. Oh, wow. How do you like that? Oh, hot. You know what you always forget to blow on your food. Oh man, that was really hot. Okay, anyways it is really nice. It was a like a lot of cheese in there so you really have to chew it because it is so stringy and gooey. Um, but yeah I do enjoy it. Is this similar to pizza? It kind of is um but you know what there is no tomato sauce. That is what sets it apart from a pizza. This calzone has no tomato sauce. It is just the filling. Um, so it is kind of nice. I have to say I do like it. I do like it. I'm pleasantly surprised. So let's see what the pizza expert has to say about the Calzone. Well, before I even tuck into this like look at how much cheese there is. A copious amount of cheese. It is actually oozing out. I literally haven't touched this. This is just how it was served on my plate. Yeah. So I'm going to try to grab a bit of everything here. So I'll cut it up and try to get a big slab of that cheese. I feel like we almost need a spoon for this. Mmmmm. Wow. That is a lot of cheese. But the one thing that surprises me, like this is just my first bite ever to try this, is that it is a lot juicier than what I thought. Like with all of the mushrooms and tomatoes I can see why you don't need a sauce. It is quite juicy as it is. Yeah. And there is a lot more bread than on a typical with the dough. Like you really get a big chunk of bread when you bite into it. But you know what, I am missing the tomato sauce. Like that is just something that I associate with pizza toppings. So I feel like that is missing. Yeah, but who knows maybe they do have calzones with tomato sauce and we just maybe we got the wrong one. Hahaha. We don't know because it is our first time trying it. So time for final thoughts on this dish. What did you think Sam? So overall it was really quite good. Like it was fascinating to finally try this Calzone for the first time. But there was one point of criticism that I'd like to point out it is that they used canned mushrooms. Ewww. That is a big no no for Sam. Yeah, I just find them slimy and a little bit yucky. I mean, I ate them but yeah not your favorite. But in terms of portion that was massive. We couldn't finish it all. So, it defeated us. We're getting it packed up and we're going to take it home for a little snack or for dinner tonight. And the other thing I wanted to mention was just along this particular avenue, Avenida Corrientes, there is a lot of historical restaurants. Some of them are pushing the one century mark, some of them are almost 100 hundred years old. So if you're going to go to dine anywhere in the city I really recommend this particular street. There is a lot of historical restaurants worth checking out. And last but not least price point? Okay, so that Calzone was just a little bit over 200 Pesos which is about $14 US dollars or about seven per person. So not bad but I have to say I do prefer pizza. You can get some really good pizza in the city. So this is okay but it is not necessarily a dish that I would like chase. Yeah, and not just in the city but you can also get really good pizza here. We saw someone order a pizza and it looked delicious. Yeah, food envy. A little bit of food envy.", "text_with_breaks": "So I know we always say we're excited about\nthis meal but today it is extra special because\n\nwe're bringing you to our favorite restaurant\nin all of Buenos Aires.\n\nThis is a steakhouse.\n\nIt is a Parrilla.\n\nThat means they cook all of their meat on\nthe grill.\n\nAnd it is seriously the best meat we've tried\nin the city.\n\nAnd we've ordered our favorite cut - Bife\nde Lomo.\n\nIt is going to be amazing.\n\nWe're waiting for that to show up.\n\nSo it wouldn't be a proper meal without a\nlittle bit of Vino Tinto.\n\nYes, this is the house wine and it is actually\nvery good for house wine.\n\nSo anyways, what makes this our favorite restaurant\nin Buenos Aires.\n\nWell, you know traditional Argentine food\nis steak.\n\nAnd it is called Parrilla or Asado.\n\nAnd what we're having here is parrilla.\n\nIt is a special cut of meat.\n\nAnd what I really love about this restaurant,\nwhy we really like this place so much, is\n\nthat the food is just fantastic here.\n\nThere are some steakhouses in Argentina which\nare kind of a little bit pretentious.\n\nYou're paying a bit more for the atmosphere\nthan you are for the food.\n\nBut this place is all about the food.\n\nIt is just such an incredible cut of meat.\n\nI can't wait to share it with you.\n\nSo another think we like about this place\nare the appetizers.\n\nWe didn't order these.\n\nBut every-time we come here they give us empanadas.\n\nAnd look at these.\n\nThey're nice and golden.\n\nThese are special.\n\nThey are some of the juiciest empanadas.\n\nMmmmm.\n\nLook at that.\n\nIt is like lean ground beef and it is really\njuicy and really flavorful.\n\nAnd these are fried empanadas so a little\nbit greasy as well.\n\nWhich I do enjoy.\n\nAnd if that wasn't enough check out the bread\nbasket we were given.\n\nSome of these slices of bread actually have\ncheese melted on top.\n\nAnd bacon.\n\nLook at this one.\n\nCheese and bacon.\n\nI'm claiming that one.\n\nSo until the meat gets here we've ordered\nan ensalada completa.\n\nYes, this is our complete salad.\n\nAn oh it comes with a lot of ingredients.\n\nMy favorite being the beetroot.\n\nYes.\n\nCheck out this generous slab of beetroot.\n\nIt has tomatoes, egg.\n\nThere is even a potato here.\n\nOnions, potatoes.\n\nShredded carrot.\n\nYeah.\n\nThis is an awesome salad.\n\nIt makes us feel a little better about all\nof the meat consumption.\n\nYeah.\n\nAnd this is the reason we came here.\n\nThe star of the meal has arrived.\n\nThe star of the meal.\n\nBife de lomo.\n\nLook at this piece of beauty on my fork.\n\nOooh.\n\nThat is some of the most tender meat I've\never had in my entire life.\n\nYou bite into it and it just disintegrates,\nit just melts right into your mouth.\n\nAnd it is so juicy and flavorful.\n\nIt is just fantastic.\n\nThis is the tenderloin in English.\n\nIt is the best.\n\nAnd you know what makes this restaurant awesome.\n\nYou know how you can tell you're in a really\ngood steakhouse.\n\nThey don't ask you how you want your steak.\n\nThey don't say do you want it rare, do you\nwant it medium rare, do you want it well done?\n\nNo, they just make it the house way and they\nknow what they're doing.\n\nSo you get the best most optimal steak possible.\n\nSo it is now my turn.\n\nAnd I like to put Chimichurri on my steak.\n\nSo it is kind of like this sauce.\n\nUm, and it has garlic and different spices.\n\nI don't actually know all of the ingredients.\n\nI just know I can always taste garlic.\n\nLoads of garlic.\n\nSpread it on.\n\nIt looks like it has some kind of a oil base\nas well.\n\nYeah.\n\nAnd then over here you also have another kind\nof salsa.\n\nYeah, so this one is not spicy.\n\nThis would be mild.\n\nBut I like the one with a kick.\n\nSo.\n\nChimichurri.\n\nLet's put more chimichurri on.\n\nMmmmm.\n\nThat is my favorite.\n\nIt is the best cut of meat you can get at\nthis restaurant.\n\nAnd you do have to pay a little bit more for\nit but it is totally worth it.\n\nAnd we ordered one portion and it is enough\nfor Sam and I to share.\n\nLike that is one big cut of meat if you saw\nit.\n\nBut yeah, highly recommended.\n\nIf you want to try some good steak Parrilla\nPeña in the neighborhood of Recoleta.\n\nOr just south of Recoleta actually.\n\nIt is really good.\n\nTrack it down.\n\nOkay, so Sam what do you think sets Argentinian\nsteak apart from steak in any other country.\n\nWell, Argentine steak has a reputation for\nbeing world class.\n\nIt is considered one of the best steaks in\nthe world and you know what I totally agree\n\nwith that.\n\nWhat really sets it apart is they don't try\nto mask the steak with tonnes of barbecue\n\nsauce.\n\nLike if you look down here you can see.\n\nI don't know if you can see this but there\nis just a little bit of salt on top.\n\nWhat the real focus is is on grilling.\n\nGrilling it to perfection.\n\nUsing the right temperature, cooking it for\nthe right amount of time so it is a little\n\nbit crispy on the outside and juicy on the\ninside.\n\nThey have just got that down to perfection.\n\nArgentine steak is just world class.\n\nThere is no other way to describe it.\n\nYeah, take that Brazil.\n\nSomeone has a little bit of my wine.\n\nI think she's still doing just fine.\n\nBut we have a little bit of dessert so how\nabout we introduce our dessert.\n\nWhat do we got here?\n\nOkay, so I'm already full.\n\nI didn't even want dessert but Sam insisted.\n\nSo we are having Queso con dulce de batata.\n\nSo that is cheese with a sweet potato type\nof dessert.\n\nAnd we also ordered a portion of dulce de\nleche.\n\nJust there is nothing else in there aside\nfrom dulce de leche.\n\nAnd that is more or less or most favorite\nthing in the world.\n\nLike if I was on a stranded island, on a deserted\nisland and I could have like one request I\n\nmight ask for dulce de leche.\n\nA jar of dulce de leche.\n\nAnd how is that?\n\nIt's good, I mean I think it is better when\nyou're having it with ice cream or a banana\n\nor some cake but I mean it is not bad on its\nown.\n\nSo how would you describe it for someone who\nhas never tried it before?\n\nIt is kind of similar to caramel but not quite.\n\nI find it a lot creamier, a lot richer, milkier.\n\nIt is.\n\nIt is basically made by boiling condensed\nmilk and like you just keep boiling it and\n\nstirring it until it gets thicker and thicker.\n\nAnd this is what you end up with.\n\nOkay, so this is probably the simplest dessert\nyou can get in Argentina.\n\nIt is known as the trucker's meal.\n\nThis is what a trucker would order at like\na pit-stop.\n\nYou know just a very simple basic dessert.\n\nYou know what this is a really classy dessert\nfor what is considered a trucker's dessert.\n\nI mean it looks really delicious and my first\ntime I ever tried this was at your house.\n\nYour parent's house I should say like two\nor three years ago.\n\nSo I'm familiar with this dessert.\n\nIt is one of my favorites.\n\nIt is simple but it is delicious.\n\nSo let's try that.\n\nMmmm.\n\nSo what is great about this is this is a really\nlike tasty cheese but when you add it with\n\nthis sweet potato it is sort of like in a\ngelatin form.\n\nIn a thick form.\n\nIt just gives it that extra bit of sweetness\nwhile you're eating the cheese.\n\nAnd it is incredible.\n\nIt is simple but it is good isn't it?\n\nSimple but delicious.\n\nSo it would appear Sam is on cloud nine at\nthe moment.\n\nSo here is a guide to eating dulce de leche.\n\nYou just grab a big spoon like this, stick\nit in your mouth and you let it sit there\n\nfor about 30 seconds and you close your eyes.\n\nThere are not too many feelings in the world\nthat are better than this.\n\nHahahaha.\n\nOh my gosh.\n\nHave you found Nirvana over there?\n\nI'm pretty close.\n\nMaybe you just need another spoon.\n\nOkay.\n\nI think this is the result of too much wine.\n\nOkay, so we've been stuffing ourselves for\nclose to an hour.\n\nIt is time to go home.\n\nSo let's do price point.\n\nOkay, so in terms of price point we're going\nto focus on which is basically the nicest\n\ncut of meat in the house.\n\nThat entire cut of meat was 270 Pesos which\nwas about $18 US dollars.\n\nAnd that was for both of us.\n\nSo when you think about that kind of value\nyou're getting $9 per person and you're eating\n\nlike some of the best steak of your entire\nlife.\n\nSo incredible value and again this is just\nthe kind of place.\n\nLike I can't recommend it enough.\n\nI would call it a neighborhood parrilla.\n\nA neighborhood steakhouse.\n\nIt is the kind of place that you go into and\nyou see mostly locals are eating at.\n\nAnd when you see locals eating at a restaurant\nlike this you know it is high quality because\n\nthey are going to demand it.\n\nThey're not going to come back if the food\nis not good.\n\nYou can rip off a tourist but you're not going\nto rip off a local.\n\nAnd that is all I've got to say.\n\nCome here.\n\nGoodbye.\n\nSo today's video is all about breakfast and\nthe plan is to show you an Argentinian breakfast.\n\nOr a desayunar.\n\nNow we wanted to go to a really nice cafe\nthat is near the Recoleta Cemetery; however,\n\nit is pouring rain outside so we just ran\nout of our apartment and found the nearest\n\ncafe and popped in.\n\nSo we've placed our order, we are hungry and\nyeah we're going to be showing you what breakfast\n\nlooks like in this part of the world.\n\nSo Sam our breakfast has arrived.\n\nBreakfast has arrived.\n\nI am a very happy boy.\n\nWell, the cool thing about breakfast in Argentina\nis that they like to keep it simple and sweet.\n\nAnd that makes it one of my favorite meals\nhere.\n\nSo I'm pretty happy with what I ordered.\n\nI got Café con leche which is coffee with\nmilk.\n\nThe milk is super frothy by the way.\n\nCheck that out.\n\nI'm not even a coffee drinker.\n\nI normally go for tea but when in Argentina\nyou've got to do it right.\n\nYou've got to get some coffee.\n\nAnd then over here I have my medialuna.\n\nWhich is like a croissant.\n\nThis one is made with butter and I have facturas\nwhich are little pastries.\n\nSo this one is made with crema pastelera which\nis kind of like a yellow cream similar to\n\nBoston Cream.\n\nAnd this one is stuffed with quince jam.\n\nSo super excited about that.\n\nThis is going to be a good breakfast and I'm\njust going to dig right in.\n\nI'm not waiting for you.\n\nHa!\n\nMmmm.\n\nSo, I bit most of the jam out but if you have\na look inside.\n\nIt is like a little croissant roll.\n\nA butter roll stuffed with quince jam which\nis so good.\n\nMmmhmmm.\n\nSo Sam can you tell us what you ordered for\nbreakfast.\n\nI sure can.\n\nSo if you take a look down here I'm having\nsomething called tostadas which essentially\n\nis toast.\n\nYes.\n\nIt is a massive generous portion.\n\nIt's a lot of toast.\n\n6 slices.\n\nYeah, I was thinking maybe like two slices\nbut I've got six.\n\nAnd what I'm most excited about here is this\nis like a whipped butter and it looks amazing.\n\nSo I'm just going to pour it, not pour it,\nspread it all over and then take a bit of\n\nthe jam.\n\nI wonder what kind of jam it is.\n\nIt looks like it may be cherry jam actually.\n\nCherry or a dark raspberry.\n\nSo getting that ready.\n\nLet's see how good this toast is.\n\nWow.\n\nThat is some mighty fine toast.\n\nStarting the day with sugar.\n\nOh, yeah.\n\nSo another cool thing that I haven't noticed\nanywhere else in the world is that when you\n\norder a coffee and something sweet here, like\na croissant or a pastry or a piece of cake\n\nyou get a little glass with fizzy water.\n\nThis is called agua con gas.\n\nSoda water.\n\nSoda water.\n\nActually, this one isn't fizzy.\n\nThis is like the first time this has happened.\n\nIt is usually fizzy and it is really nice\nto just like cleanse your palette and move\n\non to the next flavor.\n\nYou need it with all of the sugar that you\nhave.\n\nThis is a first.\n\nNon-fizzy water.\n\nI'm shocked.\n\nAnd beverage of choice this morning?\n\nYeah, and for me the best part about Argentine\nbreakfast is the coffee.\n\nThe quality of the coffee is superb.\n\nAnd I ordered one with con leche.\n\nCafe con leche which means a generous portion\nof milk and wow is it ever good.\n\nI usually put in one pack of sugar, stir it\naround and it is like perfection.\n\nIt is magic.\n\nPerfection in a cup.\n\nHave a sip.\n\nI could have this any time of day.\n\nNot just for breakfast.\n\nAnd breakfast also came with orange juice\ntoday.\n\nIt did.\n\nHow is that?\n\nIs it from concentrate?\n\nOr freshly squeezed?\n\nYou know what, it actually tastes freshly\nsqueezed but the pulp has been removed.\n\nSo good quality orange juice too.\n\nWe are going to be on some kind of a sugar\nhigh by the time we're done all of this food\n\nand drink.\n\nAnd now for one final treat.\n\nAnother thing we've noticed is that in some\nof the nicer cafes they give you free sweets,\n\nso even though we ordered like a coffee with\nlike a croissant and the pastries you still\n\nget a little something extra.\n\nAnd Sam has already claimed one of these.\n\nYes, I get the one on the bottom.\n\nSo this one is like a little cake with dulce\nde leche and I think it may be coconut on\n\nthe top.\n\nJust let me do a taste test here.\n\nMmmm, okay yeah wow.\n\nSo the top layer is all shredded coconut and\nthen you have dulce de leche and like a little\n\ntart base.\n\nAnd this is the one that Sam really wants.\n\nMini alfajor with dulce de leche and coconut\nall around.\n\nAnd I'm going to.\n\nThat's evil!\n\nI won't do that.\n\nIt's yours.\n\nIt is all yours.\n\nWould you say this is your favorite sweet\ntreat in South America?\n\nYeah, it is kind of scary how much I like\nthis.\n\nI think I'm getting addicted over here.\n\nYeah, it is kind of scary how often you eat\nthem.\n\nWell, you better savor that bite because it\nis a tiny one.\n\nHahaha.\n\nWell, as you as you can see we had no trouble\ndevouring that.\n\nYeah, we polished that all off.\n\nIt is time for price point.\n\nYes, so basically it was 60 pesos per person\nwhich right now is between 4 to 5 US dollars.\n\nAnd in some cheaper cafes you can get it for\nlike three but this one is like a really nice\n\nquality meal.\n\nAnd they're really generous with the portions\nand the quality of the food was good so excellent\n\nvalue I'd say.\n\nSo you're satisfied?\n\nVery much.\n\nI may need a siesta after breakfast.\n\nA morning siesta.\n\n#eatArgentina\n\nSo one of the experiences that has been recommended\ntime and time again is to go and have lunch\n\nat a Bodegón.\n\nAnd that is kind of like an old fashioned\ntavern.\n\nIt has a very family oriented feel.\n\nAnd it is kind of simple, classic.\n\nYou know the focus is on good food and large\nhearty portions.\n\nSo that is what we're doing right now.\n\nWe're eating at a place called Norte.\n\nRestaurante Norte.\n\nWe've just placed our order and the food should\nbe arriving soon.\n\nSo what I've noticed right away is that it\nappears we're the only tourists here.\n\nIt looks like this is a very kind of like\nneighborhood type of establishment and there\n\nis a lot of locals frequenting this place.\n\nWhich is really cool.\n\nI think like there is a lot of times where\nwe go out and we know we're eating somewhere\n\nreally touristy and it just doesn't feel quite\nas authentic as this.\n\nAnd also this place is open pretty much throughout\nthe whole day.\n\nWe noticed they have breakfast specials, you\ncan pop in for lunch which is what we're doing\n\nright now or you can come in for a late night\ndinner.\n\nYeah, they are open from six in the morning\nuntil midnight.\n\nSo Sam you're looking happy over there.\n\nWhy is that?\n\nYes, my bife de lomo al champignon has arrived.\n\nWhich is basically steak with mushrooms and\nI think kind of a gravy and these look like\n\nhomemade wedges like home fries.\n\nOh, look at the gravy.\n\nLook at all of the gravy.\n\nIt is swimming in gravy.\n\nSo I'm going to try the meat.\n\nI've served myself up a little portion.\n\nI'm going to make sure I've got lots of gravy\nand a potato at the same time.\n\nOh man, I'm so excited for this.\n\nWow!\n\nWow, he says.\n\nWow!\n\nThat is some tender meat.\n\nAnd I've never had this kind of steak with\ngravy before.\n\nAnd it is like having like Thanksgiving or\nChristmas dinner except with steak instead\n\nof turkey.\n\nAnd the steak is a lot better than any turkey\nI've ever had.\n\nThis is amazing.\n\nSo I ordered the mini Bife de Chorizo with\nfrench fries.\n\nAnd as you can see there is nothing mini about\nthat hunk of meat.\n\nI thought it was going to be at least half\nthe size.\n\nMaybe it is min if you're a ten foot tall\ngiant that weighs over 500 kilograms.\n\nYeah, seriously.\n\nBut if you're kind of a normal mortal human\nthere is nothing mini about that.\n\nIt is massive.\n\nI think we're going to have to share this\nand maybe even take some of it back home.\n\nOh, look at that meat.\n\nIt looks so good.\n\nTender.\n\nIt does have some hunks of fat in there.\n\nUrgh.\n\nAnyways I'm struggling here.\n\nIt is too big to maneuver.\n\nAh man, how do I do this?\n\nCut, cut.\n\nSo we finally transferred this over to your\nplate.\n\nNow take your first bite.\n\nCut that steak up.\n\nIt is so much meat.\n\nSo it is a little bit rare.\n\nA little pink and juicy which I don't mind.\n\nI can handle a little bit of blood.\n\nThat is how it is supposed to be done.\n\nYeah.\n\nYou know what.\n\nThat's good.\n\nThat's good.\n\nI was expecting not to like it so much after\ntrying Sam's because his was really amazing.\n\nHe had Bife de Lomo which is super tender.\n\nBut this is actually quite soft as well.\n\nIt is a different cut of meat.\n\nThis one is a little bit cheaper also than\nwhat Sam had.\n\nSo there is a bit more fat in there.\n\nBut it is actually pretty good.\n\nYeah.\n\nSo as Sam would say this place is hopping.\n\nThis place is hopping and you know what time.\n\nIt is 12:40 right now.\n\nWhich is way before peak lunchtime in Argentina.\n\nNormally when we've gone out to film our food\nvideos we've intentionally come at like exceptionally\n\nearly.\n\nLike 12 o'clock when we arrived is really\nearly for here.\n\nAnd we've done that just so we can get a table.\n\nBut this place is almost entirely packed and\nit is not even peak time until probably 2PM.\n\nYeah, and we're seeing lots of businessmen\nand they're getting their food really fast\n\nso I think they've liked called in advance\nand ordered their meal.\n\nYeah, and we're loving our steak here but\nwe've also noticed that the pasta looks fantastic.\n\nWe've seen like some giant meatballs that\nare like this big.\n\nYeah, seriously you need to come back and\ntry them.\n\nLike they're bigger than my face almost.\n\nAlmost.\n\nAlmost.\n\nMaybe not quite.\n\nSo Sam is scowling over there on the other\nside of the table because apparently I had\n\none too many fries.\n\nYou were being little miss greedy guts.\n\nYou had about 10 or 15 bites of my fries while\nI was eating steak.\n\nSo I had to like draw the line right here.\n\nThis is yours, that is mine.\n\nI'm allowed to have a few more and then that's\nit.\n\nI barely have any left.\n\nGrrr.\n\nSo I have no idea what we're doing.\n\nWe're already stuffed but yet we've somehow\nfound room for dessert.\n\nWe had to get dessert.\n\nSo this is called Flan con dulce de leche.\n\nAnd that looks amazing.\n\nOh my!\n\nAnd like look at all of the juice down here.\n\nThat caramelized sugar.\n\nOh my!\n\nMmmmm.\n\nWow.\n\nI almost feel like we should have each gotten\nour own.\n\nBecause I'm going to have trouble sharing.\n\nSo Sam is counting the moolah.\n\nWe're going to pay up and then.\n\nSo in terms of price point that was 468 Pesos\nwhich is roughly just over thirty US dollars.\n\nAnd that included wine, that included two\nmassive orders of steak and a dessert.\n\nOh and also soda water too.\n\nAnd table service.\n\nSo that was like incredible value.\n\nI'm sure you could come here and order cheaper\nthings.\n\nWe noticed a lot of people ordering this kind\nof pasta with these giant meatballs.\n\nSo there is value here to be had.\n\nThe food is excellent.\n\nIt is not pretentious.\n\nYou just come here to eat a big filling meal.\n\nAnd I'm so stuffed I'm probably going to have\na three hour siesta after this.\n\nCheck out all the pizzas we can choose from.\n\nI think we have to order the specialty for\nsure.\n\nAnother day, another slice of pizza.\n\nToday we're at Pizzería Güerrin, one of\nthe most famous pizzerias in all of Buenos\n\nAires.\n\nThis is one of Sam's favorite spots in the\nwhole city and we're here for lunch.\n\nWe've placed our order and we're waiting for\nthe pizza to arrive.\n\nExcited to be here?\n\nOh, yeah.\n\nThis place is an institution.\n\nIt has been open since 1932 and just as of\nlast year they sold their 25th million pizza.\n\nCan you believe that?\n\n25 million pizzas.\n\nThat is a lot of pizza.\n\nThat is insane.\n\nAnd this place is kind of special for me because\nmy first time in Buenos Aires was actually\n\nback in 2010.\n\nAnd I was an ultra hardcore backpacker at\nthe time and I stumbled upon this place through\n\na recommendation and I came here very frequently.\n\nSo this place has a lot of sentimental value\nand it is great to be back here again.\n\nSo the pizza has arrived and we have to start\nwith the specialty of the house.\n\nIt is called pizza Güerrin.\n\nSo that is this slice over here.\n\nLook at that.\n\nOh, my goodness.\n\nThe toppings are falling off.\n\nWow, that has got a lot going on.\n\nCheese.\n\nI see olives.\n\nWhat else is there?\n\nIt is a really thick crust first of all.\n\nThe tomato sauce is kind of unusual.\n\nIt is really chunky and you have mozzarella\ncheese, slices of ham, red peppers and olives.\n\nSo that is like fully loaded in my eyes.\n\nSo let's dig right in.\n\nLook at me.\n\nUsing a fork and a knife to cut my pizza.\n\nHow sophisticated.\n\nFancy.\n\nIt's hot.\n\nOh, man.\n\nMmmmm.\n\nOh, wow.\n\nOoey gooey goodness?\n\nAnd it is a little bit greasy with all of\nthe cheese.\n\nThat is some really thick cheese they have.\n\nSo it is really nice but let me actually get\nsome pepper in there.\n\nSo I can tell you if it is good or not.\n\nThat is nice.\n\nWow.\n\nYou're going to have to try it and give me\nyour opinion.\n\nThe pizza master.\n\nSo I'm being a nice wife and I'm sharing my\npizza slices with Sam.\n\nThis is the specialty of the house.\n\nYeah, how nice of you to share.\n\nI will accept your offer.\n\nYeah, it is quite rare for me to share isn't\nit?\n\nIt really is.\n\nIt is very rare.\n\nMmmmm.\n\nMagic.\n\nThat's magic in the mouth.\n\nAn explosion of flavors.\n\nYeah, I love.\n\nI mean this is a really good slice of pizza\nespecially because you've got a lot of different\n\ningredients going on but it still has a classic\ntrademark of having really good sauce and\n\ncopious amounts of cheese.\n\nWhich is the reason why I love this place\nso much.\n\nSo next up is Fugazetta.\n\nAnd Fugazetta is normally onions but this\nFugazetta with ham and cheese.\n\nLook at all of the onions on here.\n\nAnd you can see the ham right there.\n\nThat is awesome.\n\nMmmm.\n\nWow.\n\nYou know what if you think the first slice\nof pizza had a lot of cheese this one has\n\nI would swear like double or triple.\n\nLike it is just overloaded with cheese.\n\nAnd for someone who likes cheese as much as\nme that is a very good thing.\n\nOkay, so this is a bit unusual.\n\nThis is called fainá.\n\nAnd I always see people eating it when they\norder pizza but like it is not actually a\n\nslice of pizza.\n\nI asked the waiter what it was made of and\nI think he said chickpeas but I can't remember\n\nthough.\n\nIt was a while ago.\n\nUm, so yeah it is kind of like a paste and\nit has been shaped to look like a pizza, and\n\nthey slice it into little triangles.\n\nThis is what it looks like.\n\nCan you see?\n\nYeah.\n\nSo yeah, I don't know.\n\nIt is kind of like a side order when you order\npizza.\n\nIt's cheaper than the pizza slices?\n\nIt is.\n\nIt is so much cheaper and this is my first\ntime seeing it anywhere in the world.\n\nSo I don't know, maybe it is some kind of\nArgentinian invention.\n\nI'm not sure.\n\nIf you've ever tried fainá before let me\nknow about it.\n\nYeah, we kind of ordered that on a whim.\n\nYeah.\n\nBut I like it.\n\nI do like it.\n\nAnd last but certainly not least - Napoletana.\n\nAnd this is probably my favorite kind of like\nclassic kind of pizza slice.\n\nMine too.\n\nSo you have to share.\n\nYes.\n\nWell, we'll think about that.\n\nOh wow, the tomato just dropped off.\n\nLet's grab that back.\n\nSo what really makes this like one of my favorite\nslices is the fact that it has these big thickly\n\ncut juicy tomatoes put on top.\n\nAnd that just makes it like extra juicy.\n\nThat is the same reason why I like Napoletana.\n\nMmmm.\n\nOh, yeah.\n\nLet's take one more look at that slice.\n\nIt just looks so good.\n\nAnd look at the oregano sprinkled on top.\n\nFresh tomatoes.\n\nThat is going to be a tough one to share.\n\nOkay, so Sam, now it is time for the tough\nquestion.\n\nYou've eaten in two of Buenos Aires' pizzerias\n- El Cuartito and now Pizza Guerrin, which\n\none is your favorite of the two?\n\nYou know what that is like choosing your favorite\nchild.\n\nThat is just impossible.\n\nIt is like 1A and 1B.\n\nThese are two of the best pizza places in\nthe city.\n\nBut not just in the city but anywhere I've\nhad pizza in the world.\n\nSo if you're coming to Buenos Aires you've\ngot to go to both of them.\n\nAnd you're going to find they're quite similar.\n\nThey're really big thick slices of pizza.\n\nQuite affordable, lots of cheese.\n\nThe toppings that they put on are all high\nquality.\n\nLike when they slice that tomato and put it\non there it is big thick juicy pieces.\n\nSo come to Buenos Aires, try them both, I\ndon't have a favorite.\n\nMaybe this one has a little bit more sentimental\nvalue because I came here before but you know\n\nwhat they're both great.\n\nThat is a very diplomatic answer.\n\nSo we've paid the bill.\n\nIt is now time for price point.\n\nHow much did these slices of pizza cost?\n\nSo in terms of the slices it is between 19\nand 27 Pesos.\n\nSo at current exchange rate with the US dollar\nyou're looking at about say between $1.35\n\nall the way up to $1.90.\n\nSo really affordable.\n\nCome here with a big appetite and order as\nmany slices as you can because this is the\n\nkind of place where you're going to want to\nwalk out full.\n\nYes, follow Sam's example.\n\nSo this afternoon Sam ran out of the apartment\nand said 'Oh I'm just going to get something\n\nsweet.'\n\nAnd then he came back with all of this.\n\nCheck it out.\n\nSo these are Artesanales Alfajores and we\ndecided these are two beautiful to eat right\n\naway.\n\nLet's do a taste test!\n\nSo that is exactly what this video is going\nto be.\n\nI can't wait to dig in.\n\nSo these right here are Artesanales de maizena\nwhich means they are made with cornstarch\n\nwhich is a finer flour than you know your\nregular baking flour.\n\nUm, so yeah, I'm just going to dig right in.\n\nI've got a knife so that I can share with\nSam.\n\nYes, share is caring.\n\nOr battle him if he gets too close.\n\nOkay, I'm going to start.\n\nI guess I should start with the classic one.\n\nThis is a familiar alfajor that we've seen\nin lots of different bakeries.\n\nLook at how much dulce de leche is in there.\n\nCheck that out.\n\nLook at the thickness of that.\n\nThat is probably like a centimeter of dulce\nde leche.\n\nAnd it has got coconut on the exterior.\n\nShredded coconut, it is kind of yellow, it\nlooks great.\n\nIt's just one bite.\n\nIt is almost like a timbit.\n\nYou know, timbits donuts.\n\nYes.\n\nDo it in one bite.\n\nMmmmm.\n\nWow!\n\nThat's a lot of dulce de leche in my mouth\nright now.\n\nSo it is like womp womp.\n\nGetting stuck to my palette.\n\nBut, wow, really good.\n\nReally sweet.\n\nAnd the dough is kind of crumbling.\n\nLike it just falls apart the minute you stick\nit in your mouth.\n\nMmmm.\n\nAlright, this is my first one to try here.\n\nOoh.\n\nThat looks good.\n\nA huge amount of dulce de leche.\n\nAnd this one appears to maybe have like coconut\non the outer rim and this is kind of I think\n\nit might be icing sugar.\n\nThose are just scrumptuous.\n\nThey're just divine.\n\nDivine.\n\nMagic.\n\nAnd that is icing sugar.\n\nYeah, it is like you know like even store\nbought alfajores are tasty but when you get\n\nthem done like from these Artesanal bakeries\nit is just taking the game up to like beyond\n\nthe roof.\n\nThis is insane.\n\nThrough the ceiling.\n\nThrough the ceiling!\n\nWe just burst through the ceiling.\n\nOkay, so this next one here, as you can see,\nhas a dulce de leche filing.\n\nAnd then chopped almonds coating the exterior\nand a little bit of icing sugar on top.\n\nSo let's cut it in half.\n\nBecause sharing is caring.\n\nYeah, the knife wars haven't started yet.\n\nWow.\n\nOh la lah.\n\nOne bite.\n\nMmmmm.\n\nI really like having the almond there.\n\nIt mixes in nicely with the dulce de leche.\n\nIt just tastes sophisticated if that is possible.\n\nReally good one.\n\nI think I like this one more than the first\none you tried.\n\nAlright, time for me to try this one.\n\nI think it has chocolate.\n\nOh, neat.\n\nOkay, so it is just a chocolate covering.\n\nIt still has the dulce de leche in the middle.\n\nLet's try that.\n\nIs that milk chocolate or dark chocolate?\n\nThat is dark chocolate.\n\nOh, I wouldn't have liked that one so it is\na good thing you got it.\n\nI do like this one but I prefer the first\none.\n\nYeah.\n\nFor the same reasons.\n\nI like icing sugar a little bit more than\ndark chocolate.\n\nAnd we still have one more.\n\nSo let's cut into that.\n\nOh la la.\n\nAlright, so again dulce de leche filling but\nthis one has a glaze over top.\n\nAnd it breaks apart.\n\nMmmm.\n\nIt tastes like wedding cake.\n\nAnd I love wedding cake.\n\nGood quality wedding cake.\n\nYeah.\n\nSeriously, if you have a wedding coming up\nyou should have these instead of cake.\n\nAnd last but not least.\n\nThis one here may end up being my favorite.\n\nOh, no.\n\nYou just destroyed it.\n\nI just destroyed it.\n\nHow are we going to share.\n\nOh my gosh.\n\nWell, you've still got half of it.\n\nIt is just smushed.\n\nIt was such a hard thing to cut here.\n\nSo, this one appears a coating on it.\n\nIt looks glazed.\n\nThat looks just like the one that I tired.\n\nI think you got two of the same by accident.\n\nIt is glazed.\n\nAnd it is I think exactly the same one.\n\nBut this is my favorite one.\n\nMine too.\n\nYeah, totally if I had to recommend one out\nof these six definitely get this one.\n\nGood thing we got two of them.\n\nSo we are now moving on to these fancier giant-sized\nalfajores.\n\nYeah, time for the big boys.\n\nTime to bring out the big boys.\n\nAnd this one, out of the four big ones we\ngot, is the heaviest by far.\n\nIt is like a brick.\n\nIt actually weighs a lot in my hand.\n\nI can like you know do a workout here with\nit.\n\nHahaha.\n\nAnd I think it is made with crackers.\n\nIf you can see here.\n\nIt is kind of a different type of pastry.\n\nIt has got a massive amount of glaze, glazing\nall over it.\n\nLet's just dig right in here.\n\nBig bite.\n\nWoah.\n\nCheck out all of the layers.\n\nHow many layers?\n\nOh man, it is like the mini one, it is like\nthe wedding cake one, except you're getting\n\nall of these different layers.\n\nSo, this one is incredible.\n\nTime for you to try your first big one.\n\nAnd this one is pink.\n\nAnd look, I want to show you the bottom of\nit because it is a different type of dough.\n\nIt is not like the cracker one that Sam was\ntrying.\n\nSo yeah, it should be interesting.\n\nAnd it is pink.\n\nIt is so cute.\n\nMmmmm.\n\nSurprise, surprise.\n\nThis is the first one that doesn't have a\ndulce de leche filling.\n\nWhat is in it?\n\nThat right there is dulce de membrillo which\nis a quince jam.\n\nNot a popular food in North America.\n\nI've only ever had it here in Argentina as\na jam or like different pastries.\n\nAnd yeah, it works really well with the strawberry\nglaze.\n\nLook at that.\n\nMmmmm.\n\nSo this one right here is another behemoth.\n\nYes, check it out.\n\nFor my last one I'm trying what might the\nthickest one.\n\nLike look at this.\n\nAnd it only has two cookies and the rest of\nthis appears to be glaze with maybe dulce\n\nde leche underneath.\n\nThat is like an inch of dulce de leche.\n\nThat is like a week's worth of sugar.\n\nLook at that.\n\nLook at that.\n\nYou know what.\n\nNew favorite one.\n\nThis is my new favorite one.\n\nThis beats the wedding cake one.\n\nThere is so much dulce de leche and then all\nof that icing sugar.\n\nOh, yeah.\n\nThis is the best one.\n\nRight here.\n\nWinner, winner.\n\nDing, ding ding.\n\nWinner.\n\nWinner.\n\nSo this is the last one I'm trying.\n\nAnd it looks quite similar to the one with\nthe pink glaze.\n\nSimilar type of cookie as well.\n\nSo we'll see.\n\nMmmmm.\n\nOkay, so again, dulce de leche filing.\n\nAnd I honestly expected it to have a different\ntype of glaze.\n\nMaybe lemon or you know something unusual.\n\nBut it is just your standard glaze.\n\nIt tastes like sugar.\n\nAnd I'm not complaining because I really enjoy\nglazed pastries so this is a pretty good one.\n\nSo now that we've devoured all those delicious\nalfajores it is time to talk about price point.\n\nYeah, so in total it came to 130 Pesos which\nis right in between 10 Canadian and 10 US\n\ndollars right now.\n\nYeah, and that was for the 4 large one.\n\nThe 4 large alfajores.\n\nYeah, the 4 large ones and 6 little ones.\n\nAnd we got it from here.\n\nLa Pasta Frola.\n\nSo this is on Avenida Corrientes.\n\nIt is and it has existed since 1917.\n\nSo 99 years old.\n\nNext year it'll be a hundred.\n\nBig anniversary coming up.\n\nIt is lunchtime.\n\nOur favorite time of day.\n\nToday we're eating at a place called La Americana.\n\nAnd the slogan is La Reina de las Empanadas.\n\nThe queen of the empanadas, so that is exactly\nwhat we're going to be trying.\n\nWe've ordered a sampler plate with five different\nones and that should be coming really soon.\n\nSo La Americana, the name of this restaurant,\nis actually a little bit of a misnomer because\n\nthey specialize in more like traditional hearty\ntypes of fare.\n\nYeah, like pizza and empanadas.\n\nYou won't be finding hot dogs or hamburgers.\n\nNo, nothing like that.\n\nNo, it is not American.\n\nAnd this is one of these cool longstanding\nrestaurants that is located on Avenida Corrientes.\n\nYeah, the theatre district area.\n\nWhat is that fancy little thing you've got\nover there.\n\nAlright, so this is pretty cool.\n\nIt is called soda sifon.\n\nAnd it is basically soda water and I guess\nthey just prepare it here.\n\nHonestly, I don't know the technicalities.\n\nI don't know how you make soda water.\n\nWell, that is obviously the device that makes\nit work.\n\nBut yeah, so then you just go like this.\n\nOh, it is leaking.\n\nYou've got soda.\n\nI do have soda.\n\nLa la la.\n\nLook at those bubbles.\n\nIsn't that cool.\n\nSalut!\n\nIsn't it bad luck to toast with just water?\n\nProbably is.\n\nIt tastes like soda water.\n\nThey have arrived.\n\nYes, and I think we may have ordered one too\nmany because these are massive.\n\nTwo or three too many.\n\nThese are gigantic.\n\nThey're a lot bigger than what we were expecting\nso I think we'll have some leftovers for dinner\n\nor maybe a quick snack.\n\nUm, but anyway let's dig right in.\n\nI'm going to start with this one right here.\n\nThis one is called Cuyanita.\n\nIt is a meat empanada that has been deep-fried.\n\nSo let's just cut into it first so you can\nsee the filling.\n\nThere we go.\n\nIt is steaming.\n\nSo you can see the beef there, there is a\ngreen olive and also a bit of egg.\n\nI'm going to have to wait for this to cool\ndown.\n\nI think it is fresh out of the deep fryer\nto be honest.\n\nIt is burning my fingers.\n\nBlow on your food.\n\nMmmmm.\n\nOh, oh my gosh.\n\nThat is one of the best ones I've had in the\ncountry.\n\nI kid you not.\n\nBut have a look.\n\nThe meat is kind of juicy.\n\nIt is really nice and also the dough is made\nwith lard.\n\nSo you kind of get like a salty greasiness\ncoming through which probably isn't healthy\n\nbut it tastes amazing.\n\nAnd which one are you trying next?\n\nI'm trying Criolla which is also a meat one\nbut apparently this one is baked as opposed\n\nto fried.\n\nSo let's dissect that here.\n\nOh, look you can see the juices.\n\nThe juices are coming out.\n\nOh, wow.\n\nWow!\n\nWow.\n\nOh, wow!\n\nYou know what I don't even know I can really\nhold it.\n\nOh, that has got a green olive in it as well.\n\nYou can see it steaming.\n\nLook at that.\n\nOh, baby.\n\nLet's try that.\n\nSo you also had a bit of mine which was deep-fried.\n\nSo you'll have to compare the two.\n\nYou know what, there is one common element\nbetween the two of them and that is that there\n\nis so much awesome juicy ingredients inside.\n\nLike, these are some of the best empanadas\nwe've had in South America not just in Buenos\n\nAires.\n\nThey're so juicy and so flavorful.\n\nHonestly, the only difference really between\nthe fried and the baked one is just how the\n\ndough tastes on the outside.\n\nThe fried one is a bit more crispier whereas\nthis one has more of that typical baked type\n\nof texture.\n\nSo next up I'm going to try one that is called\nPastel de Choclo which technically isn't an\n\nempanada.\n\nIt is round and it looks more like a pastry.\n\nBut I mean, it kind of looks like a fancy\nDanish or something.\n\nBut it was listed on the menu next to all\nof the empanadas so we figured why not.\n\nLet's just add it in.\n\nOh, look at all of the corn.\n\nOh, yeah wow.\n\nLook at that.\n\nYeah, oh my.\n\nSo this one is a lot flakier if you can see\nthe dough it has lots of layers.\n\nIt is like Mille-feuille.\n\nUm, and yeah you can see the corn right there.\n\nIt is very buttery.\n\nYou can feel it.\n\nLet's take a big bite.\n\nTo me it looks like a cross between a Danish\nand a Croissant.\n\nA stuffed Danish.\n\nMmmmm.\n\nYou know what it has icing sugar on top.\n\nSo it is an interesting combination because\nit is kind of savory.\n\nLike I wouldn't say the dough is super salty\nbut it is kind of savory with the corn.\n\nAnd then you add a bit of sugar on top.\n\nIt is interesting.\n\nI've never had anything like this.\n\nIt is like a crossover pastry.\n\nMmmmm.\n\nUnusual.\n\nBut I'm glad I tried it.\n\nIt is time for another.\n\nWhich one are you having next?\n\nYes, I am having the tuna one.\n\nThe atún one.\n\nAnd much like the one you just tried this\none has a texture more or like a pastry or\n\na croissant.\n\nYeah.\n\nAnd so very flaky.\n\nBut you can see there is a generous amount\nof tuna here.\n\nLet's see.\n\nMmmm.\n\nYum.\n\nAlright, let's try that.\n\nMmmmm.\n\nYeah.\n\nThat's really good.\n\nI haven't had a lot of empanadas with tuna\nbefore so this is a pretty unique flavor.\n\nAnd it just it is kind of strange having a\ntuna pastry that is more like a like a croissant\n\nthan a typical empanda.\n\nYeah, but it goes well.\n\nI mean there is also a little bit of a sugary\ntaste on this one too.\n\nBut it is overwhelmingly savory though.\n\nI noticed it had a bit of icing sugar.\n\nGood stuff.\n\nWell, well was that a good choice for lunch?\n\nYeah, that was an awesome surprise.\n\nI mean, we though the empanadas would be good\nhere but we didn't know how good they'd be.\n\nThey were spectacular.\n\nAnd they're very affordable too.\n\nBetween 19 to 26 Pesos.\n\nSo that is not a lot of money at all.\n\nI mean, you're looking at less than $2 US\ndollars between 1 to 2 US dollars about 1.50\n\nto 2.00 US dollars.\n\nIt is really good value.\n\nSo yeah, come check it out.\n\nLa Americana on Avenida Corrientes.\n\nYes.\n\nWell hello from Buenos Aires!\n\nIt is lunchtime in the city and today we have\na very special meal planned for you.\n\nAnd for us because we're going to be eating\nit.\n\nWe're going to a place called El Club de la\nMilanesa and they specialize in Milanesas.\n\nAnd we're been there once before, we loved\nit, we knew we had to go back and make a video.\n\nSo let's get going.\n\nWell, we are here.\n\nThis restaurant has several locations across\nthe city.\n\nAnd today we're eating at the one in Recoleta.\n\nHave you chosen what you want for lunch Sam?\n\nI think we're getting pretty close to ordering\nour meal, yeah.\n\nYeah.\n\nSo they have some pretty cool napkins.\n\nComé Sin Culpa means eat without guilt.\n\nAnd we're pretty good at that.\n\nOh yeah.\n\nOkay, so we have placed our order and now\nwe're just filling up on bread until it comes.\n\nBut Sam, can you tell us what a Milanesa is\nfor people who aren't too familiar with this\n\ndish?\n\nSure, so Milanesa is basically a meat fillet\nthat has been dipped in egg and coated in\n\nbread and then deep-fried.\n\nSo it is somewhat similar to a Schnitzel but\nit has a very unique Argentine twist.\n\nYeah, it is really good.\n\nIt is thinner than a Schnitzel actually.\n\nAnd it is usually veal but it can also be\nbeef or chicken.\n\nYeah.\n\nSo we'll actually have to try these in order\nto be able to tell you what they are exactly.\n\nBut at first glance this looks like guacamole,\nbarbecue sauce, mustard, this looks like mozzarella\n\ncheese with a tomato and basil, this one is\nham and cheese and tomato sauce, this is a\n\ncream of cheddar and melted cheddar with bacon\nover top.\n\nWe couldn't decide which one to order so why\nnot get a sampler portion.\n\nYeah, so we get seven different ones to sample\nand that comes with a salad and these delicious\n\npotatoes.\n\nCheesy fries.\n\nAlright, looks good.\n\nLet's get all of the toppings on there.\n\nMmmm.\n\nHow is that?\n\nOh, yeah.\n\nSo that is veal, cheddar cheese, a little\nbit of bacon.\n\nUm, and like thinly sliced spring onions on\ntop.\n\nAnd it is really tender meat.\n\nLike it is so soft.\n\nWow.\n\nSo I am having the Caprese one which is spinach,\ncheese which appears to be mozzarella and\n\ntomato.\n\nI think that is actually basil but we'll let\nit slide.\n\nThat's really good.\n\nWhen you add the tomato like that it gives\nit an extra bit of juiciness which I really\n\nlike.\n\nNice and fresh.\n\nGood stuff.\n\nNext up guacamole.\n\nYeah, this looks a little bit Mexican.\n\nLet's see.\n\nI'm going to try some of this.\n\nMmmm.\n\nThat's good guacamole.\n\nIt has lots of lime.\n\nIt also has tomatoes and I think I'm having\nparsley.\n\nNot cilantro.\n\nI can usually tell when it is cilantro.\n\nThat is pretty special.\n\nBut yeah, another good one.\n\nAlright, next up.\n\nThis one appears to have ham, tomato sauce\nand cheese as a topping.\n\nMmmm.\n\nWow.\n\nYou know what, I thought just the kind of\ncheese they may put on top of this might be\n\nprocessed or kind of low quality but this\nis really good high quality cheese.\n\nAnd so far this one is by far my favorite.\n\nOkay, yet another.\n\nAny idea what this one is?\n\nI think it is barbecue sauce.\n\nJust at first glance.\n\nIt smells like it.\n\nWe'll see.\n\nLet's get that on there.\n\nMmmm.\n\nIt is barbecue sauce.\n\nAnd you know what.\n\nI grew up eating Milanesas but I never would\nhave thought to put barbecue sauce on it.\n\nThat is pretty unusual.\n\nBut it works.\n\nI actually like it.\n\nI think it may be one of my favorites so far.\n\nShe's taking a second bite.\n\nAnd that one appears to have pickle.\n\nYeah, let's see.\n\nIt looks like Dijon mustard.\n\nIt has a pickle, it has some bacon and spring\nonions.\n\nThat's Dijon mustard for sure.\n\nAgain, that is a bit unusual.\n\nI tend to only put mustard on hot-dogs or\nsausages so I've never had it with Milanesa\n\nbefore.\n\nBut it works.\n\nIt is different.\n\nAlright, and last but not least, I've got\none that appears to have cream of cheddar\n\nwith some bacon added.\n\nMmmmm.\n\nOh, yeah.\n\nOh, yeah.\n\nOh yeah.\n\nThat's like having high Cheese Whiz put on\ntop.\n\nAnd then you add a little bacon.\n\nBig time winning combo.\n\nBig time.\n\nOkay, so this right here I'm really excited\nabout.\n\nThis is our side dish and it is called papas\ncriminales.\n\nCriminal potatoes.\n\nAnd again, this looks like an Argentinian\ntwist on the Canadian poutine.\n\nSo it is French Fries with lots of different\ntoppings.\n\nSo let's take a little tour of the bowl and\nI'm going to tell you what is in here.\n\nSo we have mozzarella cheese and cheddar cheese\nand we have red onions and some paprika and\n\nspring onions.\n\nSo why don't we just mix it all around.\n\nOh, and scrambled eggs, oh and bacon.\n\nIt is the dish that keeps on giving.\n\nLook at that.\n\nA little bit of everything.\n\nOh my, I love poutine so this right up my\nalley.\n\nLook at that.\n\nMmmm.\n\nNothing healthy about it I bet it is amazing.\n\nI know.\n\nOur main order of Milanesa came with these\npotatoes and a salad.\n\nAnd I think the salad is going to be a little\nbit neglected on this meal.\n\nSo we're finishing up the meal and Sam has\naltogether given up on cutlery.\n\nIt's caveman style the rest of the way to\nfinish all of this.\n\nYeah.\n\nWell, we sure took care of that.\n\nWe demolished that.\n\nHow are you feeling?\n\nThis is a classic case of my eyes being a\nlittle bigger than my stomach.\n\nI am not full.\n\nI'm beyond full.\n\nSo basically my siesta is going to be starting\nreally early today and I think I'm going to\n\nbe having a longer one than usual.\n\nAlright, and if someone wants to try to get\nsimilarly stuffed like we did what would they\n\nbe looking at in terms of price?\n\nOkay, so that whole sampler with the potatoes,\nyou know the criminal potatoes and the salad\n\ncame to over 300 Pesos and that is just over\ntwenty US dollars.\n\nSo not a bad price for feeding two grown people.\n\nYeah, we could have used a third person honestly.\n\nYeah.\n\nBring a friend.\n\n#eatArgentina\n\nSo it is a bit of a rainy day out here in\nBuenos Aires so we thought let's start the\n\nday with something sweet.\n\nSo we came to one of our favorite cafes.\n\nThis place is called Petit Colon and we're\ngoing to be sampling facturas.\n\nSo a factura is an elaborate European pastry\nand these were brought over by European immigrants.\n\nAnd now you can find countless varieties.\n\nSo we've ordered six different ones, they're\nlooking pretty good right over here.\n\nSo we're going to be sampling those.\n\nAnd you can get them with lots of different\ntoppings.\n\nUm, we have a few with custard, some with\nquince jam and generally you can also get\n\nsome with dulce de leche.\n\nBut those tend to be the first ones to disappear\nbecause they're so good.\n\nSo we don't have any dulce de leche right\nnow.\n\nYeah.\n\nSo we have to show you Sam's coffee because\nit is pretty fancy.\n\nYeah, normally when I go out for coffee in\nBuenos Aires I end up getting cafe con leche.\n\nThat is kind of your standard coffee.\n\nBut I'm getting a little bit fancy pants today.\n\nI have ordered a cappacino that comes with\na heaping amount of cinnamon on top.\n\nYeah, cappuccino con canela.\n\nYes, so it is time to try that.\n\nYeah.\n\nOh, yeah.\n\nThat's really good.\n\nI mean I like my cafe con leche but if I can\nupgrade it to a cappuccino then it is worth\n\ndoing so.\n\nIt looks like the holiday season in a cup.\n\nYes.\n\nOkay.\n\nSo let's start with this one.\n\nLook at that.\n\nOh!\n\nMmmmm.\n\nOh, wow.\n\nThat's really good stuff.\n\nHave a look.\n\nSo it is kind of like a light buttery fluffy\npastry.\n\nThis one has crema pastalera which is kind\nof like a custard and it also has shaved coconut\n\non top and little bit of glaze.\n\nSo good!\n\nI'm going in for a second bite.\n\nWould you say it is scrumptious?\n\nScrumptious!\n\nAlright, time for me to dig in.\n\nSo this is my first one here.\n\nIt appears to have maybe a slice of orange\nor peach.\n\nI'm not entirely sure.\n\nI think it is peach.\n\nIt could be peach.\n\nI'll try to get a bite of the peach.\n\nMmmmm.\n\nWow.\n\nIt is peach.\n\nAnd these are really buttery, moist and like\nyou really taste the sugar too.\n\nI mean these facturas are good quality stuff.\n\nLet's get a closer look.\n\nSo that was peach and custard right?\n\nCustard in the middle.\n\nPeach, custard and a few nuts it would appear.\n\nYep, walnuts.\n\nAlright, time for another.\n\nSo this one has poppy seed and cherry in the\nmiddle.\n\nMmmmm.\n\nOkay.\n\nI've never had a factura with poppyseed before.\n\nBut it gives it a nice little hint in the\nbackground.\n\nIt is kind of nice.\n\nI like it.\n\nNow let's bite into the cherry.\n\nI need the cherry.\n\nMmmmm.\n\nOh yeah.\n\nKind of feel like a chipmunk.\n\nMy cheeks are full of facturas.\n\nYum, yum, yum.\n\nOkay, so number two.\n\nThat one looks good.\n\nYeah, this one has jam on it.\n\nWe think it might be quince jam.\n\nLet's try.\n\nMmmmmm.\n\nYeah, it is.\n\nI can tell it is quince jam because it is\nquite a bit more tart than say strawberry\n\njam.\n\nYeah, you've been having a lot of that lately.\n\nYeah, it is really growing on me.\n\nIn fact, I'm going to miss it when we leave.\n\nYeah, and this factura looks like it has a\nbit of a party going on because it has quince\n\non one side.\n\nIt has got sprinkles and then it has custard.\n\nCustard on the other side.\n\nA little bit of everything.\n\nThat one has got a little bit of everything.\n\nYeah.\n\nAnd this one is my third.\n\nAgain, this one has crema pastalera like the\nthree previous ones.\n\nBut this one has a bit of icing sugar on top.\n\nSo a little different.\n\nI mean it is a small little difference between\npastries.\n\nMmmm.\n\nIt is also good.\n\nAnd there is something in the middle there.\n\nI wonder what that is.\n\nDulce de leche.\n\nOh my gosh.\n\nNo way.\n\nShow.\n\nLet's see it.\n\nThat is dulce de leche.\n\nMove it over so we can see it.\n\nThere it is.\n\nSee, so you can find some pastries with dulce\nde leche.\n\nYou just have to come early.\n\nMmmmmm.\n\nAnd this one is the best.\n\nI like the combination of the two.\n\nOkay, and this last one that I'm trying here\nappears to be very similar to the first one\n\nthat I tried.\n\nBut this one has sprinkles but it also has\ncustard and peach.\n\nSo I'm going to try to get a little bit of\nall three in this bite.\n\nYou know what, it has a different kind of\ncustard.\n\nThis one tastes more like pudding.\n\nYeah.\n\nSo it is different from the first one.\n\nAnd this one is my favorite by far.\n\nWell, we polished all of that off.\n\nNo problem.\n\nAll six of them.\n\nYeah, and the facturas were basically 15 a\npiece.\n\nSo you're looking at about 1 US dollar per\neach factura.\n\nReally good value considering how scrumptious\nthe pastries were.\n\nAnd we couldn't recommend this cafe more highly.\n\nIt is right inside of the Theatre Colon.\n\nRight around the corner.\n\nYeah, if you're right in this area pop in\nhere and have a coffee and some snacks.\n\n#eatArgentina\n\nTadadada!\n\nAlright, so as you can probably guess from\nthis for today's video we are in our kitchen\n\nin Buenos Aires and we are going to be teaching\nyou how to make Yerba Mate.\n\nSo, one thing we've noticed here in the supermarkets\nis that they have entire aisles dedicated\n\nto Mate.\n\nThere must be like fifty varieties out there\nat least.\n\nSeriously, it was like a daunting task.\n\nYeah, how do we choose?\n\nWhich one is the right one?\n\nUm, but if you've never heard of Mate before\nit is kind of like a green tea.\n\nIt is basically a green leaf that they kind\nof like smash together.\n\nUm, and you use it to make tea but not in\na tea cup.\n\nWe're going to be using these little things.\n\nThese little mugs.\n\nUm, and normally they are made out of gourd.\n\nSo that is kind of like a hollowed out pumpkin\nor something like that.\n\nBut these are a bit more modern.\n\nI've got my matryoshka here.\n\nShow them my Monsieur Mustache.\n\nMy Mr. Mustache.\n\nSo this one is Sam's.\n\nYeah, I'm excited to try that.\n\nYeah, so you can get some that are made out\nof wood, there is metal ones, there is a whole\n\nbunch to choose from.\n\nBut anyways, let's start making this thing.\n\nSo let's open this.\n\nThis is our first time making it.\n\nOh la lah.\n\nIt is kind of funny.\n\nThis is our first time making it and yet we're\nteaching you how it is done.\n\nHa, ha.\n\nCan we be trusted?\n\nThat is how we roll.\n\nThat is the question.\n\nWhat is it they say?\n\nIf you want to learn how to do something teach\nsomeone else how to do it.\n\nAnd there you go.\n\nWe are, so we're going to want to fill it\nup about 2/3's of the way.\n\nOh, and first you should probably have a look\ninside the bag.\n\nLook at that.\n\nSo you can see how the leaves have been kind\nof crushed.\n\nYou get a really good view from there.\n\nIt is kind of like a loose leaf.\n\nAlright, fill it up two thirds of the way.\n\nTwo thirds.\n\nThat would appear to be two thirds.\n\nThere you go.\n\nAnd they say that you should put your palm\nover it and kind of shake it to help the.\n\nOh crap, it is going everywhere.\n\nShake it up baby.\n\nTo help the smaller leaves, or like the powder,\nsettle near the top so it doesn't get stuck\n\nin your straw.\n\nBut my hand is too little so it is flying\neverywhere.\n\nLook at that powder.\n\nAnyways, so then we're going to take our little\nstraw.\n\nThis is called bombila and just stick it right\nin there at an angle.\n\nAnd then we're going to grab our water which\nI boiled earlier.\n\nYou don't want to use boiling hot water so\nwe've had this sitting for a few minutes.\n\nYes, they say the key is 75 degrees.\n\n75 degrees.\n\nSo that is what we're going for.\n\nSo, well, I didn't really check the temperature\nguys, but let's just go with that.\n\nThere we go.\n\nFiller up.\n\nFiller up buttercup.\n\nThere we are.\n\nHave a look at that.\n\nIt is still bubbling.\n\nOh, did we do it wrong.\n\nOh!\n\nSo ready for the first sip.\n\nI didn't add any sugar to mine because I don't\nnormally have sugar with my tea.\n\nOh natural.\n\nOh natural.\n\nLet's have a sip of this.\n\nMmmm.\n\nYes.\n\nIt's been a while since I had this.\n\nI never really enjoyed it as a kid when I\nwas living in Argentina.\n\nI always thought it was gross and bitter.\n\nHaha.\n\nSo it is interesting trying it as an adult.\n\nHow many years later.\n\nHave your taste buds matured a little bit?\n\nWould you say?\n\nYeah, I'm used to drinking green tea now so\nI do like this.\n\nIt is a little bit bitter and it kind of has\na grassy flavor.\n\nCan you taste those herbs?\n\nYeah, I mean it tastes green.\n\nLike grass.\n\nLike I'm eating grass in a field.\n\nLike a horse.\n\nHahaha.\n\nYeah, so it is actually nice.\n\nI am enjoying it.\n\nUm, and as you can see the water level has\nkind of gone down so you just grab some more\n\nhot water and keep refilling this.\n\nAnd the cool thing about this is you can fill\nit up upwards to 10 to 20 times before you\n\nneed to replace the Mate.\n\nYeah, so you can just.\n\nAnd it is a very social drink.\n\nLike if you see people drinking this on the\nstreets of Buenos Aires you'll notice they'll\n\nbe passing around the same gourd and the same\nstraw.\n\nYes.\n\nYou just share.\n\nSaliva doesn't matter.\n\nJust pass it along.\n\nThere you go.\n\nAlright, it is time for me to make my Mate\ntea now.\n\nThe Mister Mustache gourd is waiting.\n\nAnd unlike yours, I'm going to make mine,\nwith sugar.\n\nOkay, show us how it is done.\n\nShowtime.\n\nSo once again, two thirds of the way full.\n\nThere is a lot that you can get in there.\n\nMmmhmmm.\n\nAnd of course some sugar.\n\nI' going to give it a generous amount.\n\nWhat is a generous amount, Sam?\n\nI'd say about 2/3rds of a tablespoon.\n\nThat is a lot of sugar.\n\nThat is not even a teaspoon.\n\nThat is like a tablespoon.\n\nIt is.\n\nAnd time for the water infusion.\n\nSo, now we wait for the magic to happen.\n\nYeah, the difference here being I'm going\nto be stirring mine so that I can mix that\n\nsugar in.\n\nMixing, mixing, mixing.\n\nI don't know if locals would approve.\n\nAlright, let's try the sweetened version of\nthat Mate here.\n\nMmmmm.\n\nWow.\n\nYeah, that is uh that is really nice.\n\nIf you like something sweet then you're going\nto want to add sugar to it.\n\nBecause, what I find though is when you add\ntoo much sugar, kind of like what I did, you\n\nkind of mask that strong taste of the mate.\n\nSo I prefer mine oh natural without sugar.\n\nBut if you enjoy your tea or coffee sweet\nthen you'll want to add some to yours.\n\nSo, the question is tea or mate?\n\nWhich do you prefer?\n\nWell, when you're in South America, especially\nin Argentina you're going to want to prefer\n\nmate.\n\nBecause this is like the national drink here.\n\nYeah, we've seen people drinking this during\ndemonstrations, during their lunch breaks,\n\nwhile they're hanging out at the park.\n\nYes.\n\nEverywhere.\n\nIt is an everyday part of life and if you\ncome to Argentina - especially Buenos Aires\n\n- you're going to want to try it.\n\nAnd all the other items that we used are super\neasy to pickup at a supermarket.\n\nAnd they are also really cheap.\n\nYeah, you can also go get them at the different\nfairs.\n\nYou can get them at the Sunday San Telmo Market\nor the Recoleta Sunday Fair.\n\nAnd you're going to pay a bit more, you're\ngoing to pay a touristy prices but you'll\n\nget something that is a bit more like artesanal.\n\nYeah.\n\nBlooper Alert!\n\nSo here it is.\n\nWe're going to have our first sip of mate.\n\nI didn't add any sugar to mine because I normally\ndon't have sugar.\n\nSugah.\n\nI don't have sugar.\n\nHahahaha.\n\nWhere is the sugar?\n\nMy gosh.\n\nI can't speak English Okay.\n\nCan you see him filming?\n\nLook at this.\n\nOkay, so today we're doing something a little\nbit different.\n\nWe've been filming a lot of food videos at\nrestaurants here in Buenos Aires.\n\nBut for today's lunch we're going to be trying\nfood by the weight.\n\nOr comida por kilo.\n\nAnd these are kind of like establishments\nthat are open only during the lunch hours.\n\nIt is usually from eleven to three or eleven\nto four PM.\n\nAnd you go there, you grab a container, you\nfill it up with whatever you feel like eating\n\nand then they weigh it, you pay and you're\nall set.\n\nSo it is pretty cool because there is a really\ngreat selection there.\n\nYou get to eat what you want, maybe a little\nbit healthier and yeah these places are located\n\nin areas where you have a lot businesses,\noffices.\n\nSo let's go, let's go eat some lunch.\n\nAfter you, sir.\n\nWe've got our plates.\n\nNow we fill them up with whatever we feel\nlike having.\n\nAnd this is the salad bar.\n\nTake your own.\n\nGot everything you need Sam?\n\nLoaded up big time.\n\nYes, is that enough for lunch?\n\nI think you need a bit more.\n\nMaybe some greens.\n\nMy greens plate is over there.\n\nI'll show you that one later.\n\nSo we are back in the apartment.\n\nYeah, it is chow time.\n\nI'm so hungry.\n\nI don't, I've often been skipping breakfast\nhere.\n\nAnd so by the time we go there at eleven o'clock\nI'm absolutely ravenous.\n\nSo if you take a look down here you'll see\nthat I've got like this kind of eclectic mix\n\nof food.\n\nCaneloni, I've got ravioli.\n\nCaneloni.\n\nSo cantaloni is kind of like a pancake that\nhas been stuffed with something savory.\n\nIt could be meat or spinach.\n\nYeah, exactly.\n\nAnd over here I have a fish ball that includes\nsalmon inside, I've got a huge wedge of avocado.\n\nThere we go.\n\nSweet potato, various kinds of mixed rice,\nAsian inspired rice.\n\nAnd then over here I have like grilled eggplant\nand fried cheese and egg-rolls.\n\nNoodles.\n\nThat is a little bit messy.\n\nI just went for it all today.\n\nAlright, well dig in.\n\nOkay, so why don't we try some ravioli to\nstart off with.\n\nAnd there is so much variety at this place\nthat we go to.\n\nYou could eat any type of food.\n\nItalian.\n\nThere is Italian.\n\nThere is Italian, classic Argentine food,\nall kinds of Asian food.\n\nAnd they have an enormous salad buffet.\n\nThat is actually what I'd normally be doing.\n\nI'm going to show you this here.\n\nI actually bought myself dinner.\n\nThis is just a pure salad.\n\nSo I'm having my hot warm stuff now and this\nis just all pure vegetarian salad here for\n\nlater on today.\n\nAnd since we bought so much they gave us little\ndinner rolls as well.\n\nNice.\n\nAnd alright we can't forget the wine.\n\nI mean we didn't get this at the food by the\nweight place.\n\nNo.\n\nBut since we're in Argentina you've got to\nhave a glass of red wine with your meal.\n\nYes, and if you're going to choose any particular\nwine you'll want to get Malbec because that\n\nis the national grape.\n\nArgentina is known for making Malbec wine.\n\nAnd the favorite one I've been drinking is\none from Cafayate.\n\nWhich is you know just south of Salta.\n\nAnd we were actually able to tour the vineyards\nin Cafayate so you know it kind of has like\n\nsentimental value for us.\n\nWe get a little bit nostalgic thinking about\nit.\n\nBut the other main area where they produce\nwine, and it is even a bit more famous than\n\nCafayate is Mendoza.\n\nSo I'm going to try the wine here.\n\nSalud.\n\nTo health.\n\nOh, so good.\n\nSo so good.\n\nAnd this is a really good bottle.\n\nThis is a 2013 edition.\n\nAnd you know I paid just over a 100 Pesos\nfor it.\n\nAnd if you're at that price range in Buenos\nAires you're going to find yourself a really\n\nnice bottle of wine here.\n\nThe food, the food.\n\nAlright, let's have a look at my plate.\n\nSo this is what I got.\n\nI've got grilled eggplant with mozzarella\nand a bit of oregano on top.\n\nI have a chili chicken.\n\nThis is really good.\n\nAnd this one is my favorite.\n\nIt is a spicy chili chicken that I really\nenjoy.\n\nI have some sweet potato mash, I have some\nAsian noodles happening underneath here.\n\nSome avocado, potatoes, champignion mushrooms\nand this is kind of like a quiche.\n\nAnd egg quiche with veggies.\n\nAnd well the salad just got left behind.\n\nYou know there is a small portion in there\nat the bottom.\n\nThere is a token amount at the bottom corner.\n\nYeah, and these meals are super affordable.\n\nWe've been paying about thirty to fifty pesos\ndepending on what we get.\n\nI mean if you're mostly having salads, which\nare quite light, it'll be closer to thirty\n\nbut if you go for like heavy meals with lots\nof meat and carbs and potatoes it is usually\n\na bit more.\n\nSo quite affordable.\n\nIn US dollars what would that be?\n\nDo the math Sam.\n\nYes, that is like you're talking about three\ndollars.\n\nThree US dollars.\n\nTwo fifty to three US dollars.\n\nYeah, and you know we've been shooting a lot\nof food videos in this series but when we're\n\nnot filming this is what we've eating.\n\nWe're going to the food by the weight.\n\nThis is actually what we're eating most of\nthe time here.\n\nAlright, well let's just dig in.\n\nThis is going to be kind of messy because\nI forgot to get a knife.\n\nOopsies.\n\nAh, whatever, let's just dig in.\n\nMmmmm.\n\nThat is so nice.\n\nAnd for a place that is as cheap as this is\nlike the quality is really quite high.\n\nLike very high.\n\nYou're not getting you know disgusting fast\nfood.\n\nThis is good food.\n\nIt is all fresh.\n\nThey prepare it every morning before opening.\n\nSo it is really nice.\n\nAnd also I should mention that these places,\nfood by the weight, they're almost on every\n\nstreet corner.\n\nSo it doesn't matter where you are.\n\nYou'll be able to find one no problem.\n\nYeah, and another really good tip for going\nto these food places is to arrive early.\n\nNot only do avoid the crowds but you get the\nfreshest and the best of what they've just\n\nput out.\n\nYeah, if you go there at twelve thirty or\none most of the food will be gone.\n\nLike the really good stuff.\n\nSo we always show up at eleven AM as soon\nas they open.\n\nWhich means we're having an early lunch but\nwe're getting to eat exactly what we want.\n\n#eatArgentina\n\nSo for today's lunch video we've gone back\nto our favorite bakery - La Pasta Frola - and\n\nwe've gotten some sandwiches.\n\nBut these aren't just any kind of sandwiches.\n\nThese are special.\n\nThese are Sandwiches de Miga.\n\nAnd Miga is actually a word that we don't\nreally have in the English language.\n\nIt is used to refer to the white part of the\nbread.\n\nLike you know sliced bread.\n\nThe white part that is really soft.\n\nBasically the non-crust area.\n\nNot the crust would be Miga.\n\nSo let's open this up.\n\nSam ran off to the bakery for us and got four\ndifferent varieties.\n\nAnd there you have it.\n\nOh la lah.\n\nSo these sandwiches are really popular at\nbirthday parties or family gatherings just\n\nbecause they're super easy to pickup at a\nbakery.\n\nYou don't actually have to make them yourself.\n\nBecause you know that would be a little time\nconsuming.\n\nSo just pop into the bakery choose a few different\nvarieties and you're all set.\n\nYou can feed an army.\n\nSo I'm ready to dig in to this first one here.\n\nWhich one are you trying?\n\nWell, I can see some tomato and potentially\nsome deli meat.\n\nSo as you can see it is super thin, super\nlight.\n\nKind of a fragile sandwich really.\n\nSo you want to be careful with it.\n\nMmmmm.\n\nSo that is really nice.\n\nIt has nice slices of tomato in there.\n\nSo that makes it really nice and juicy and\nrefreshing.\n\nI can also taste butter.\n\nThey've spread butter on the breach which\nis really nice.\n\nAnd that does appear to be turkey.\n\nSo yeah nice little sandwich right here.\n\nWhat is Turkey in Spanish?\n\nPavo.\n\nSo first up for me I'm going to try one that\nhas tuna and cheese.\n\nSo let's take a look at that.\n\nSee if we can peel back that tuna a bit.\n\nAnd then you can see the cheese on the bottom\nlayer.\n\nThat one looks good.\n\nBig bite.\n\nMmmmm.\n\nThat's good.\n\nThose are happy noises.\n\nNom nom nom.\n\nOne of my favorite sandwiches is tuna and\ncheese sandwich so I'm not surprised that\n\nI like this.\n\nAnd I just find this bread is so light and\nfluffy.\n\nYou just bite into it and so yeah these are\nnot heavy sandwiches.\n\nThese feel more like snack sandwiches to me.\n\nYeah, you could have like twenty of them and\nnot be full.\n\nYeah, I know.\n\nSo next up I'm trying a healthy one.\n\nThis one is whole grain.\n\nAnd if you have a closer look we've got spinach\nleaves in here.\n\nAnd also, ooh, this looks like Prosciutto.\n\nSo this one is going to be good.\n\nI'm excited.\n\nThat looks tasty.\n\nHmmmm.\n\nHmmm, mmmm mmmm.\n\nMessy.\n\nOkay, that's nice.\n\nHmmmm.\n\nOkay.\n\nSo the whole grain bread.\n\nIt is a little bit drier than the white bread\nso I can tell they've put a little bit more\n\nbutter in between each of the layers.\n\nA nice spread of butter in there.\n\nI can see that butter.\n\nYeah.\n\nUm, and also I should mention that you can\nalso get these sandwiches toasted.\n\nEspecially the ham and cheese ones on white\nbread.\n\nYou'll find that at any cafe.\n\nLike you can get that for breakfast, for your\nafternoon tea, you can just ask for a Tostado\n\nde jamón y queso.\n\nAnd that'll be a sandwich like this but toasted.\n\nSo yeah.\n\nAnd last but not least.\n\nSo I'm trying basically the classic cheese\nand tomato but this time it is on the whole\n\ngrain.\n\nKind of like the one you tried.\n\nAnd this is my first time trying the whole\ngrain, so.\n\nYeah, you're right.\n\nThe bread is a little bit drier than the white.\n\nBut like as you've said with your previous\nsandwich they've compensated by adding a little\n\nbit more butter.\n\nYeah, and then the tomato also makes it juicer\ntoo also.\n\nYeah, this is one of my favorite ones here.\n\nSo that was a nice little snack.\n\nDo you want to tell us the price for that?\n\nYes, that definitely wasn't enough for a meal\nbut as a snack it was great.\n\nIt came to 93 Pesos which is six US dollars.\n\nAnd yeah, it was a snack where I think we're\nstill a little hungry.\n\nWe're still hungry so I think we're going\nto head out for lunch.\n\nHahaha.\n\nSurprise!\n\nOff to the bodegón we go.\n\nWell, for today's meal we are going Italian.\n\nWe're at a placed called Los Inmortales.\n\nWhich means the immortals.\n\nIt is a very established restaurant that dates\nback to the 50's and it is located in the\n\ntheatre district here in Buenos Aires.\n\nAnd we've ordered something called a Calzone.\n\nWhich is basically like a folded pizza.\n\nNow, I don't think I've ever had that before\neven in North America, so it'll be an interesting\n\nexperience.\n\nI think Sam will really enjoy it because he\nloves any type of pizza.\n\nSo yeah, we're just waiting for that to arrive.\n\nIt should be coming soon.\n\nAre you eagerly awaiting the arrival of our\nmeal.\n\nYeah, I'm seriously excited - especially for\nthis one because I've never had a Calzone\n\nbefore.\n\nAnd considering how much pizza I've had in\nmy life that is kind of shocking to be honest.\n\nYeah, they kind of have like an imitation\nin Canada.\n\nIt is called Pizza pockets.\n\nYeah, it is like these microwavable folded\npizzas.\n\nAnd you know, they're awful.\n\nThey taste awful.\n\nIt's like junk food for teenagers once they\ncome back from school.\n\nYeah, I don't think I've probably haven't\nhad one of those since I was 16 or 17.\n\nYeah, same here.\n\nYeah, and anyways, we picked out this place\nto eat through, I did a bit of research online\n\nand this was rated as one of the top pizza\nplaces in Buenos Aires and they said they\n\nspecialized in Calzones.\n\nAnd also it is one of the older joints in\nthe city so this is really cool.\n\nThis place has a lot of character.\n\nSo the Calzone has arrived and first things\nfirst.\n\nI am shocked by the size of this thing.\n\nLike, have a look at it over here.\n\nThis is just half of it because our waiter\nalready sliced it and served us up our individual\n\nportions.\n\nBut look at that.\n\nIt really was the size of a whole pizza folded\nin half.\n\nLook at how thick it is.\n\nLike the stuffing is just oozing out.\n\nUse your hand as a sense of scale here.\n\nA sense of scale.\n\nHow do you want?\n\nArrgghh.\n\nBut yeah, it is massive.\n\nI think we're going to struggle to finish\nthis.\n\nLike you could feed three people.\n\nThree or four people.\n\nWell I'm hungry today so.\n\nAlright.\n\nSo first bite.\n\nAlright, time for the first bite.\n\nSo, so far I can see tomato, mozzarella, there\nis ham, mushrooms and who knows.\n\nThere may be a few more surprises in there.\n\nWe'll see what we find.\n\nMmmmm.\n\nOh, wow.\n\nHow do you like that?\n\nOh, hot.\n\nYou know what you always forget to blow \non your food.\n\nOh man, that was really hot.\n\nOkay, anyways it is really nice.\n\nIt was a like a lot of cheese in there so\nyou really have to chew it because it is so\n\nstringy and gooey.\n\nUm, but yeah I do enjoy it.\n\nIs this similar to pizza?\n\nIt kind of is um but you know what there is\nno tomato sauce.\n\nThat is what sets it apart from a pizza.\n\nThis calzone has no tomato sauce.\n\nIt is just the filling.\n\nUm, so it is kind of nice.\n\nI have to say I do like it.\n\nI do like it.\n\nI'm pleasantly surprised.\n\nSo let's see what the pizza expert has to\nsay about the Calzone.\n\nWell, before I even tuck into this like look\nat how much cheese there is.\n\nA copious amount of cheese.\n\nIt is actually oozing out.\n\nI literally haven't touched this.\n\nThis is just how it was served on my plate.\n\nYeah.\n\nSo I'm going to try to grab a bit of everything\nhere.\n\nSo I'll cut it up and try to get a big slab\nof that cheese.\n\nI feel like we almost need a spoon for this.\n\nMmmmm.\n\nWow.\n\nThat is a lot of cheese.\n\nBut the one thing that surprises me, like\nthis is just my first bite ever to try this,\n\nis that it is a lot juicier than what I thought.\n\nLike with all of the mushrooms and tomatoes\nI can see why you don't need a sauce.\n\nIt is quite juicy as it is.\n\nYeah.\n\nAnd there is a lot more bread than on a typical\nwith the dough.\n\nLike you really get a big chunk of bread when\nyou bite into it.\n\nBut you know what, I am missing the tomato\nsauce.\n\nLike that is just something that I associate\nwith pizza toppings.\n\nSo I feel like that is missing.\n\nYeah, but who knows maybe they do have calzones\nwith tomato sauce and we just maybe we got\n\nthe wrong one.\n\nHahaha.\n\nWe don't know because it is our first time\ntrying it.\n\nSo time for final thoughts on this dish.\n\nWhat did you think Sam?\n\nSo overall it was really quite good.\n\nLike it was fascinating to finally try this\nCalzone for the first time.\n\nBut there was one point of criticism that\nI'd like to point out it is that they used\n\ncanned mushrooms.\n\nEwww.\n\nThat is a big no no for Sam.\n\nYeah, I just find them slimy and a little\nbit yucky.\n\nI mean, I ate them but yeah not your favorite.\n\nBut in terms of portion that was massive.\n\nWe couldn't finish it all.\n\nSo, it defeated us.\n\nWe're getting it packed up and we're going\nto take it home for a little snack or for\n\ndinner tonight.\n\nAnd the other thing I wanted to mention was\njust along this particular avenue, Avenida\n\nCorrientes, there is a lot of historical restaurants.\n\nSome of them are pushing the one century mark,\nsome of them are almost 100 hundred years\n\nold.\n\nSo if you're going to go to dine anywhere\nin the city I really recommend this particular\n\nstreet.\n\nThere is a lot of historical restaurants worth\nchecking out.\n\nAnd last but not least price point?\n\nOkay, so that Calzone was just a little bit\nover 200 Pesos which is about $14 US dollars\n\nor about seven per person.\n\nSo not bad but I have to say I do prefer pizza.\n\nYou can get some really good pizza in the\ncity.\n\nSo this is okay but it is not necessarily\na dish that I would like chase.\n\nYeah, and not just in the city but you can\nalso get really good pizza here.\n\nWe saw someone order a pizza and it looked\ndelicious.\n\nYeah, food envy.\n\nA little bit of food envy.", "srt": "1\n00:00:00,269 --> 00:00:16,550\nSo I know we always say we're excited about\nthis meal but today it is extra special because\n\n2\n00:00:16,550 --> 00:00:19,680\nwe're bringing you to our favorite restaurant\nin all of Buenos Aires.\n\n3\n00:00:19,680 --> 00:00:21,040\nThis is a steakhouse.\n\n4\n00:00:21,040 --> 00:00:22,850\nIt is a Parrilla.\n\n5\n00:00:22,850 --> 00:00:25,320\nThat means they cook all of their meat on\nthe grill.\n\n6\n00:00:25,320 --> 00:00:28,260\nAnd it is seriously the best meat we've tried\nin the city.\n\n7\n00:00:28,260 --> 00:00:30,860\nAnd we've ordered our favorite cut - Bife\nde Lomo.\n\n8\n00:00:30,860 --> 00:00:32,660\nIt is going to be amazing.\n\n9\n00:00:32,660 --> 00:00:38,989\nWe're waiting for that to show up.\n\n10\n00:00:38,989 --> 00:00:47,500\nSo it wouldn't be a proper meal without a\nlittle bit of Vino Tinto.\n\n11\n00:00:47,500 --> 00:00:52,590\nYes, this is the house wine and it is actually\nvery good for house wine.\n\n12\n00:00:52,590 --> 00:00:58,160\nSo anyways, what makes this our favorite restaurant\nin Buenos Aires.\n\n13\n00:00:58,160 --> 00:01:01,500\nWell, you know traditional Argentine food\nis steak.\n\n14\n00:01:01,500 --> 00:01:03,580\nAnd it is called Parrilla or Asado.\n\n15\n00:01:03,580 --> 00:01:05,579\nAnd what we're having here is parrilla.\n\n16\n00:01:05,579 --> 00:01:07,530\nIt is a special cut of meat.\n\n17\n00:01:07,530 --> 00:01:12,090\nAnd what I really love about this restaurant,\nwhy we really like this place so much, is\n\n18\n00:01:12,090 --> 00:01:15,079\nthat the food is just fantastic here.\n\n19\n00:01:15,079 --> 00:01:19,700\nThere are some steakhouses in Argentina which\nare kind of a little bit pretentious.\n\n20\n00:01:19,700 --> 00:01:22,359\nYou're paying a bit more for the atmosphere\nthan you are for the food.\n\n21\n00:01:22,359 --> 00:01:24,130\nBut this place is all about the food.\n\n22\n00:01:24,130 --> 00:01:27,649\nIt is just such an incredible cut of meat.\n\n23\n00:01:27,649 --> 00:01:32,610\nI can't wait to share it with you.\n\n24\n00:01:32,610 --> 00:01:35,850\nSo another think we like about this place\nare the appetizers.\n\n25\n00:01:35,850 --> 00:01:37,149\nWe didn't order these.\n\n26\n00:01:37,149 --> 00:01:41,060\nBut every-time we come here they give us empanadas.\n\n27\n00:01:41,060 --> 00:01:42,389\nAnd look at these.\n\n28\n00:01:42,389 --> 00:01:44,520\nThey're nice and golden.\n\n29\n00:01:44,520 --> 00:01:45,520\nThese are special.\n\n30\n00:01:45,520 --> 00:01:48,490\nThey are some of the juiciest empanadas.\n\n31\n00:01:48,490 --> 00:01:49,490\nMmmmm.\n\n32\n00:01:49,490 --> 00:01:52,229\nLook at that.\n\n33\n00:01:52,229 --> 00:01:59,950\nIt is like lean ground beef and it is really\njuicy and really flavorful.\n\n34\n00:01:59,950 --> 00:02:03,030\nAnd these are fried empanadas so a little\nbit greasy as well.\n\n35\n00:02:03,030 --> 00:02:04,030\nWhich I do enjoy.\n\n36\n00:02:04,030 --> 00:02:08,690\nAnd if that wasn't enough check out the bread\nbasket we were given.\n\n37\n00:02:08,690 --> 00:02:12,860\nSome of these slices of bread actually have\ncheese melted on top.\n\n38\n00:02:12,860 --> 00:02:13,860\nAnd bacon.\n\n39\n00:02:13,860 --> 00:02:14,860\nLook at this one.\n\n40\n00:02:14,860 --> 00:02:15,860\nCheese and bacon.\n\n41\n00:02:15,860 --> 00:02:17,870\nI'm claiming that one.\n\n42\n00:02:17,870 --> 00:02:21,530\nSo until the meat gets here we've ordered\nan ensalada completa.\n\n43\n00:02:21,530 --> 00:02:23,630\nYes, this is our complete salad.\n\n44\n00:02:23,630 --> 00:02:28,060\nAn oh it comes with a lot of ingredients.\n\n45\n00:02:28,060 --> 00:02:29,950\nMy favorite being the beetroot.\n\n46\n00:02:29,950 --> 00:02:30,950\nYes.\n\n47\n00:02:30,950 --> 00:02:33,232\nCheck out this generous slab of beetroot.\n\n48\n00:02:33,232 --> 00:02:34,232\nIt has tomatoes, egg.\n\n49\n00:02:34,232 --> 00:02:35,800\nThere is even a potato here.\n\n50\n00:02:35,800 --> 00:02:36,800\nOnions, potatoes.\n\n51\n00:02:36,800 --> 00:02:37,800\nShredded carrot.\n\n52\n00:02:37,800 --> 00:02:38,800\nYeah.\n\n53\n00:02:38,800 --> 00:02:39,800\nThis is an awesome salad.\n\n54\n00:02:39,800 --> 00:02:40,800\nIt makes us feel a little better about all\nof the meat consumption.\n\n55\n00:02:40,800 --> 00:02:41,800\nYeah.\n\n56\n00:02:41,800 --> 00:02:42,800\nAnd this is the reason we came here.\n\n57\n00:02:42,800 --> 00:02:46,230\nThe star of the meal has arrived.\n\n58\n00:02:46,230 --> 00:03:03,780\nThe star of the meal.\n\n59\n00:03:03,780 --> 00:03:04,780\nBife de lomo.\n\n60\n00:03:04,780 --> 00:03:06,540\nLook at this piece of beauty on my fork.\n\n61\n00:03:06,540 --> 00:03:07,540\nOooh.\n\n62\n00:03:07,540 --> 00:03:28,590\nThat is some of the most tender meat I've\never had in my entire life.\n\n63\n00:03:28,590 --> 00:03:31,090\nYou bite into it and it just disintegrates,\nit just melts right into your mouth.\n\n64\n00:03:31,090 --> 00:03:32,810\nAnd it is so juicy and flavorful.\n\n65\n00:03:32,810 --> 00:03:34,170\nIt is just fantastic.\n\n66\n00:03:34,170 --> 00:03:36,220\nThis is the tenderloin in English.\n\n67\n00:03:36,220 --> 00:03:37,380\nIt is the best.\n\n68\n00:03:37,380 --> 00:03:41,770\nAnd you know what makes this restaurant awesome.\n\n69\n00:03:41,770 --> 00:03:45,330\nYou know how you can tell you're in a really\ngood steakhouse.\n\n70\n00:03:45,330 --> 00:03:47,720\nThey don't ask you how you want your steak.\n\n71\n00:03:47,720 --> 00:03:51,090\nThey don't say do you want it rare, do you\nwant it medium rare, do you want it well done?\n\n72\n00:03:51,090 --> 00:03:55,080\nNo, they just make it the house way and they\nknow what they're doing.\n\n73\n00:03:55,080 --> 00:03:58,530\nSo you get the best most optimal steak possible.\n\n74\n00:03:58,530 --> 00:04:01,880\nSo it is now my turn.\n\n75\n00:04:01,880 --> 00:04:05,850\nAnd I like to put Chimichurri on my steak.\n\n76\n00:04:05,850 --> 00:04:08,530\nSo it is kind of like this sauce.\n\n77\n00:04:08,530 --> 00:04:11,740\nUm, and it has garlic and different spices.\n\n78\n00:04:11,740 --> 00:04:14,840\nI don't actually know all of the ingredients.\n\n79\n00:04:14,840 --> 00:04:16,529\nI just know I can always taste garlic.\n\n80\n00:04:16,529 --> 00:04:17,529\nLoads of garlic.\n\n81\n00:04:17,529 --> 00:04:18,529\nSpread it on.\n\n82\n00:04:18,529 --> 00:04:21,930\nIt looks like it has some kind of a oil base\nas well.\n\n83\n00:04:21,930 --> 00:04:22,930\nYeah.\n\n84\n00:04:22,930 --> 00:04:26,931\nAnd then over here you also have another kind\nof salsa.\n\n85\n00:04:26,931 --> 00:04:27,931\nYeah, so this one is not spicy.\n\n86\n00:04:27,931 --> 00:04:29,310\nThis would be mild.\n\n87\n00:04:29,310 --> 00:04:31,081\nBut I like the one with a kick.\n\n88\n00:04:31,081 --> 00:04:32,081\nSo.\n\n89\n00:04:32,081 --> 00:04:33,081\nChimichurri.\n\n90\n00:04:33,081 --> 00:04:34,081\nLet's put more chimichurri on.\n\n91\n00:04:34,081 --> 00:04:35,081\nMmmmm.\n\n92\n00:04:35,081 --> 00:04:36,081\nThat is my favorite.\n\n93\n00:04:36,081 --> 00:04:43,509\nIt is the best cut of meat you can get at\nthis restaurant.\n\n94\n00:04:43,509 --> 00:04:58,199\nAnd you do have to pay a little bit more for\nit but it is totally worth it.\n\n95\n00:04:58,199 --> 00:05:03,130\nAnd we ordered one portion and it is enough\nfor Sam and I to share.\n\n96\n00:05:03,130 --> 00:05:08,800\nLike that is one big cut of meat if you saw\nit.\n\n97\n00:05:08,800 --> 00:05:09,800\nBut yeah, highly recommended.\n\n98\n00:05:09,800 --> 00:05:14,050\nIf you want to try some good steak Parrilla\nPeña in the neighborhood of Recoleta.\n\n99\n00:05:14,050 --> 00:05:16,919\nOr just south of Recoleta actually.\n\n100\n00:05:16,919 --> 00:05:18,569\nIt is really good.\n\n101\n00:05:18,569 --> 00:05:20,229\nTrack it down.\n\n102\n00:05:20,229 --> 00:05:27,300\nOkay, so Sam what do you think sets Argentinian\nsteak apart from steak in any other country.\n\n103\n00:05:27,300 --> 00:05:30,630\nWell, Argentine steak has a reputation for\nbeing world class.\n\n104\n00:05:30,630 --> 00:05:34,639\nIt is considered one of the best steaks in\nthe world and you know what I totally agree\n\n105\n00:05:34,639 --> 00:05:35,659\nwith that.\n\n106\n00:05:35,659 --> 00:05:39,580\nWhat really sets it apart is they don't try\nto mask the steak with tonnes of barbecue\n\n107\n00:05:39,580 --> 00:05:40,580\nsauce.\n\n108\n00:05:40,580 --> 00:05:42,500\nLike if you look down here you can see.\n\n109\n00:05:42,500 --> 00:05:45,939\nI don't know if you can see this but there\nis just a little bit of salt on top.\n\n110\n00:05:45,939 --> 00:05:49,669\nWhat the real focus is is on grilling.\n\n111\n00:05:49,669 --> 00:05:51,259\nGrilling it to perfection.\n\n112\n00:05:51,259 --> 00:05:55,199\nUsing the right temperature, cooking it for\nthe right amount of time so it is a little\n\n113\n00:05:55,199 --> 00:06:00,159\nbit crispy on the outside and juicy on the\ninside.\n\n114\n00:06:00,159 --> 00:06:02,660\nThey have just got that down to perfection.\n\n115\n00:06:02,660 --> 00:06:04,930\nArgentine steak is just world class.\n\n116\n00:06:04,930 --> 00:06:09,620\nThere is no other way to describe it.\n\n117\n00:06:09,620 --> 00:06:16,020\nYeah, take that Brazil.\n\n118\n00:06:16,020 --> 00:06:21,509\nSomeone has a little bit of my wine.\n\n119\n00:06:21,509 --> 00:06:23,639\nI think she's still doing just fine.\n\n120\n00:06:23,639 --> 00:06:29,099\nBut we have a little bit of dessert so how\nabout we introduce our dessert.\n\n121\n00:06:29,099 --> 00:06:31,490\nWhat do we got here?\n\n122\n00:06:31,490 --> 00:06:34,400\nOkay, so I'm already full.\n\n123\n00:06:34,400 --> 00:06:37,530\nI didn't even want dessert but Sam insisted.\n\n124\n00:06:37,530 --> 00:06:38,530\nSo we are having Queso con dulce de batata.\n\n125\n00:06:38,530 --> 00:06:42,379\nSo that is cheese with a sweet potato type\nof dessert.\n\n126\n00:06:42,379 --> 00:06:45,729\nAnd we also ordered a portion of dulce de\nleche.\n\n127\n00:06:45,729 --> 00:06:49,029\nJust there is nothing else in there aside\nfrom dulce de leche.\n\n128\n00:06:49,029 --> 00:06:51,589\nAnd that is more or less or most favorite\nthing in the world.\n\n129\n00:06:51,589 --> 00:06:58,139\nLike if I was on a stranded island, on a deserted\nisland and I could have like one request I\n\n130\n00:06:58,139 --> 00:07:00,930\nmight ask for dulce de leche.\n\n131\n00:07:00,930 --> 00:07:04,360\nA jar of dulce de leche.\n\n132\n00:07:04,360 --> 00:07:06,650\nAnd how is that?\n\n133\n00:07:06,650 --> 00:07:12,409\nIt's good, I mean I think it is better when\nyou're having it with ice cream or a banana\n\n134\n00:07:12,409 --> 00:07:15,310\nor some cake but I mean it is not bad on its\nown.\n\n135\n00:07:15,310 --> 00:07:16,639\nSo how would you describe it for someone who\nhas never tried it before?\n\n136\n00:07:16,639 --> 00:07:24,590\nIt is kind of similar to caramel but not quite.\n\n137\n00:07:24,590 --> 00:07:27,900\nI find it a lot creamier, a lot richer, milkier.\n\n138\n00:07:27,900 --> 00:07:28,900\nIt is.\n\n139\n00:07:28,900 --> 00:07:32,879\nIt is basically made by boiling condensed\nmilk and like you just keep boiling it and\n\n140\n00:07:32,879 --> 00:07:33,879\nstirring it until it gets thicker and thicker.\n\n141\n00:07:33,879 --> 00:07:39,779\nAnd this is what you end up with.\n\n142\n00:07:39,779 --> 00:07:45,999\nOkay, so this is probably the simplest dessert\nyou can get in Argentina.\n\n143\n00:07:45,999 --> 00:07:48,590\nIt is known as the trucker's meal.\n\n144\n00:07:48,590 --> 00:07:51,460\nThis is what a trucker would order at like\na pit-stop.\n\n145\n00:07:51,460 --> 00:07:53,740\nYou know just a very simple basic dessert.\n\n146\n00:07:53,740 --> 00:08:00,360\nYou know what this is a really classy dessert\nfor what is considered a trucker's dessert.\n\n147\n00:08:00,360 --> 00:08:05,869\nI mean it looks really delicious and my first\ntime I ever tried this was at your house.\n\n148\n00:08:05,869 --> 00:08:08,750\nYour parent's house I should say like two\nor three years ago.\n\n149\n00:08:08,750 --> 00:08:10,719\nSo I'm familiar with this dessert.\n\n150\n00:08:10,719 --> 00:08:12,099\nIt is one of my favorites.\n\n151\n00:08:12,099 --> 00:08:14,129\nIt is simple but it is delicious.\n\n152\n00:08:14,129 --> 00:08:19,110\nSo let's try that.\n\n153\n00:08:19,110 --> 00:08:23,169\nMmmm.\n\n154\n00:08:23,169 --> 00:08:29,819\nSo what is great about this is this is a really\nlike tasty cheese but when you add it with\n\n155\n00:08:29,819 --> 00:08:34,490\nthis sweet potato it is sort of like in a\ngelatin form.\n\n156\n00:08:34,490 --> 00:08:36,680\nIn a thick form.\n\n157\n00:08:36,680 --> 00:08:40,130\nIt just gives it that extra bit of sweetness\nwhile you're eating the cheese.\n\n158\n00:08:40,130 --> 00:08:42,080\nAnd it is incredible.\n\n159\n00:08:42,080 --> 00:08:44,820\nIt is simple but it is good isn't it?\n\n160\n00:08:44,820 --> 00:08:45,820\nSimple but delicious.\n\n161\n00:08:45,820 --> 00:08:49,890\nSo it would appear Sam is on cloud nine at\nthe moment.\n\n162\n00:08:49,890 --> 00:08:52,680\nSo here is a guide to eating dulce de leche.\n\n163\n00:08:52,680 --> 00:08:59,080\nYou just grab a big spoon like this, stick\nit in your mouth and you let it sit there\n\n164\n00:08:59,080 --> 00:09:02,680\nfor about 30 seconds and you close your eyes.\n\n165\n00:09:02,680 --> 00:09:11,100\nThere are not too many feelings in the world\nthat are better than this.\n\n166\n00:09:11,100 --> 00:09:12,220\nHahahaha.\n\n167\n00:09:12,220 --> 00:09:15,590\nOh my gosh.\n\n168\n00:09:15,590 --> 00:09:18,230\nHave you found Nirvana over there?\n\n169\n00:09:18,230 --> 00:09:21,540\nI'm pretty close.\n\n170\n00:09:21,540 --> 00:09:36,640\nMaybe you just need another spoon.\n\n171\n00:09:36,640 --> 00:09:39,150\nOkay.\n\n172\n00:09:39,150 --> 00:09:40,638\nI think this is the result of too much wine.\n\n173\n00:09:40,638 --> 00:09:41,638\nOkay, so we've been stuffing ourselves for\nclose to an hour.\n\n174\n00:09:41,638 --> 00:09:42,730\nIt is time to go home.\n\n175\n00:09:42,730 --> 00:09:44,720\nSo let's do price point.\n\n176\n00:09:44,720 --> 00:09:49,180\nOkay, so in terms of price point we're going\nto focus on which is basically the nicest\n\n177\n00:09:49,180 --> 00:09:50,180\ncut of meat in the house.\n\n178\n00:09:50,180 --> 00:09:53,320\nThat entire cut of meat was 270 Pesos which\nwas about $18 US dollars.\n\n179\n00:09:53,320 --> 00:09:57,570\nAnd that was for both of us.\n\n180\n00:09:57,570 --> 00:10:02,790\nSo when you think about that kind of value\nyou're getting $9 per person and you're eating\n\n181\n00:10:02,790 --> 00:10:07,310\nlike some of the best steak of your entire\nlife.\n\n182\n00:10:07,310 --> 00:10:09,620\nSo incredible value and again this is just\nthe kind of place.\n\n183\n00:10:09,620 --> 00:10:11,430\nLike I can't recommend it enough.\n\n184\n00:10:11,430 --> 00:10:13,380\nI would call it a neighborhood parrilla.\n\n185\n00:10:13,380 --> 00:10:14,380\nA neighborhood steakhouse.\n\n186\n00:10:14,380 --> 00:10:19,260\nIt is the kind of place that you go into and\nyou see mostly locals are eating at.\n\n187\n00:10:19,260 --> 00:10:23,230\nAnd when you see locals eating at a restaurant\nlike this you know it is high quality because\n\n188\n00:10:23,230 --> 00:10:24,380\nthey are going to demand it.\n\n189\n00:10:24,380 --> 00:10:26,910\nThey're not going to come back if the food\nis not good.\n\n190\n00:10:26,910 --> 00:10:30,210\nYou can rip off a tourist but you're not going\nto rip off a local.\n\n191\n00:10:30,210 --> 00:10:37,320\nAnd that is all I've got to say.\n\n192\n00:10:37,320 --> 00:10:39,100\nCome here.\n\n193\n00:10:39,100 --> 00:10:40,100\nGoodbye.\n\n194\n00:10:40,100 --> 00:10:47,170\nSo today's video is all about breakfast and\nthe plan is to show you an Argentinian breakfast.\n\n195\n00:10:47,170 --> 00:10:48,170\nOr a desayunar.\n\n196\n00:10:48,170 --> 00:10:53,430\nNow we wanted to go to a really nice cafe\nthat is near the Recoleta Cemetery; however,\n\n197\n00:10:53,430 --> 00:10:57,670\nit is pouring rain outside so we just ran\nout of our apartment and found the nearest\n\n198\n00:10:57,670 --> 00:10:59,300\ncafe and popped in.\n\n199\n00:10:59,300 --> 00:11:03,580\nSo we've placed our order, we are hungry and\nyeah we're going to be showing you what breakfast\n\n200\n00:11:03,580 --> 00:11:06,810\nlooks like in this part of the world.\n\n201\n00:11:06,810 --> 00:11:09,340\nSo Sam our breakfast has arrived.\n\n202\n00:11:09,340 --> 00:11:10,580\nBreakfast has arrived.\n\n203\n00:11:10,580 --> 00:11:13,930\nI am a very happy boy.\n\n204\n00:11:13,930 --> 00:11:18,840\nWell, the cool thing about breakfast in Argentina\nis that they like to keep it simple and sweet.\n\n205\n00:11:18,840 --> 00:11:32,860\nAnd that makes it one of my favorite meals\nhere.\n\n206\n00:11:32,860 --> 00:11:35,090\nSo I'm pretty happy with what I ordered.\n\n207\n00:11:35,090 --> 00:11:38,080\nI got Café con leche which is coffee with\nmilk.\n\n208\n00:11:38,080 --> 00:11:40,140\nThe milk is super frothy by the way.\n\n209\n00:11:40,140 --> 00:11:41,140\nCheck that out.\n\n210\n00:11:41,140 --> 00:11:42,170\nI'm not even a coffee drinker.\n\n211\n00:11:42,170 --> 00:11:45,800\nI normally go for tea but when in Argentina\nyou've got to do it right.\n\n212\n00:11:45,800 --> 00:11:47,810\nYou've got to get some coffee.\n\n213\n00:11:47,810 --> 00:11:50,380\nAnd then over here I have my medialuna.\n\n214\n00:11:50,380 --> 00:11:51,750\nWhich is like a croissant.\n\n215\n00:11:51,750 --> 00:11:57,170\nThis one is made with butter and I have facturas\nwhich are little pastries.\n\n216\n00:11:57,170 --> 00:12:03,090\nSo this one is made with crema pastelera which\nis kind of like a yellow cream similar to\n\n217\n00:12:03,090 --> 00:12:04,090\nBoston Cream.\n\n218\n00:12:04,090 --> 00:12:07,530\nAnd this one is stuffed with quince jam.\n\n219\n00:12:07,530 --> 00:12:09,180\nSo super excited about that.\n\n220\n00:12:09,180 --> 00:12:14,450\nThis is going to be a good breakfast and I'm\njust going to dig right in.\n\n221\n00:12:14,450 --> 00:12:18,760\nI'm not waiting for you.\n\n222\n00:12:18,760 --> 00:12:19,760\nHa!\n\n223\n00:12:19,760 --> 00:12:20,760\nMmmm.\n\n224\n00:12:20,760 --> 00:12:27,062\nSo, I bit most of the jam out but if you have\na look inside.\n\n225\n00:12:27,062 --> 00:12:28,600\nIt is like a little croissant roll.\n\n226\n00:12:28,600 --> 00:12:34,990\nA butter roll stuffed with quince jam which\nis so good.\n\n227\n00:12:34,990 --> 00:12:35,990\nMmmhmmm.\n\n228\n00:12:35,990 --> 00:12:44,560\nSo Sam can you tell us what you ordered for\nbreakfast.\n\n229\n00:12:44,560 --> 00:12:45,990\nI sure can.\n\n230\n00:12:45,990 --> 00:12:51,110\nSo if you take a look down here I'm having\nsomething called tostadas which essentially\n\n231\n00:12:51,110 --> 00:12:52,110\nis toast.\n\n232\n00:12:52,110 --> 00:12:53,110\nYes.\n\n233\n00:12:53,110 --> 00:12:54,320\nIt is a massive generous portion.\n\n234\n00:12:54,320 --> 00:12:55,600\nIt's a lot of toast.\n\n235\n00:12:55,600 --> 00:12:56,600\n6 slices.\n\n236\n00:12:56,600 --> 00:13:00,170\nYeah, I was thinking maybe like two slices\nbut I've got six.\n\n237\n00:13:00,170 --> 00:13:05,380\nAnd what I'm most excited about here is this\nis like a whipped butter and it looks amazing.\n\n238\n00:13:05,380 --> 00:13:11,250\nSo I'm just going to pour it, not pour it,\nspread it all over and then take a bit of\n\n239\n00:13:11,250 --> 00:13:12,250\nthe jam.\n\n240\n00:13:12,250 --> 00:13:13,810\nI wonder what kind of jam it is.\n\n241\n00:13:13,810 --> 00:13:16,670\nIt looks like it may be cherry jam actually.\n\n242\n00:13:16,670 --> 00:13:18,530\nCherry or a dark raspberry.\n\n243\n00:13:18,530 --> 00:13:20,460\nSo getting that ready.\n\n244\n00:13:20,460 --> 00:13:25,930\nLet's see how good this toast is.\n\n245\n00:13:25,930 --> 00:13:26,930\nWow.\n\n246\n00:13:26,930 --> 00:13:30,870\nThat is some mighty fine toast.\n\n247\n00:13:30,870 --> 00:13:34,320\nStarting the day with sugar.\n\n248\n00:13:34,320 --> 00:13:35,700\nOh, yeah.\n\n249\n00:13:35,700 --> 00:13:40,510\nSo another cool thing that I haven't noticed\nanywhere else in the world is that when you\n\n250\n00:13:40,510 --> 00:13:45,660\norder a coffee and something sweet here, like\na croissant or a pastry or a piece of cake\n\n251\n00:13:45,660 --> 00:13:47,700\nyou get a little glass with fizzy water.\n\n252\n00:13:47,700 --> 00:13:50,480\nThis is called agua con gas.\n\n253\n00:13:50,480 --> 00:13:51,920\nSoda water.\n\n254\n00:13:51,920 --> 00:13:53,360\nSoda water.\n\n255\n00:13:53,360 --> 00:13:55,150\nActually, this one isn't fizzy.\n\n256\n00:13:55,150 --> 00:13:57,050\nThis is like the first time this has happened.\n\n257\n00:13:57,050 --> 00:14:01,730\nIt is usually fizzy and it is really nice\nto just like cleanse your palette and move\n\n258\n00:14:01,730 --> 00:14:03,000\non to the next flavor.\n\n259\n00:14:03,000 --> 00:14:12,270\nYou need it with all of the sugar that you\nhave.\n\n260\n00:14:12,270 --> 00:14:13,270\nThis is a first.\n\n261\n00:14:13,270 --> 00:14:14,270\nNon-fizzy water.\n\n262\n00:14:14,270 --> 00:14:15,270\nI'm shocked.\n\n263\n00:14:15,270 --> 00:14:16,270\nAnd beverage of choice this morning?\n\n264\n00:14:16,270 --> 00:14:18,000\nYeah, and for me the best part about Argentine\nbreakfast is the coffee.\n\n265\n00:14:18,000 --> 00:14:20,180\nThe quality of the coffee is superb.\n\n266\n00:14:20,180 --> 00:14:22,680\nAnd I ordered one with con leche.\n\n267\n00:14:22,680 --> 00:14:26,990\nCafe con leche which means a generous portion\nof milk and wow is it ever good.\n\n268\n00:14:26,990 --> 00:14:32,230\nI usually put in one pack of sugar, stir it\naround and it is like perfection.\n\n269\n00:14:32,230 --> 00:14:33,230\nIt is magic.\n\n270\n00:14:33,230 --> 00:14:34,230\nPerfection in a cup.\n\n271\n00:14:34,230 --> 00:14:36,320\nHave a sip.\n\n272\n00:14:36,320 --> 00:14:39,490\nI could have this any time of day.\n\n273\n00:14:39,490 --> 00:14:40,490\nNot just for breakfast.\n\n274\n00:14:40,490 --> 00:14:41,490\nAnd breakfast also came with orange juice\ntoday.\n\n275\n00:14:41,490 --> 00:14:42,490\nIt did.\n\n276\n00:14:42,490 --> 00:14:43,490\nHow is that?\n\n277\n00:14:43,490 --> 00:14:44,700\nIs it from concentrate?\n\n278\n00:14:44,700 --> 00:14:47,450\nOr freshly squeezed?\n\n279\n00:14:47,450 --> 00:14:53,930\nYou know what, it actually tastes freshly\nsqueezed but the pulp has been removed.\n\n280\n00:14:53,930 --> 00:14:56,440\nSo good quality orange juice too.\n\n281\n00:14:56,440 --> 00:15:00,730\nWe are going to be on some kind of a sugar\nhigh by the time we're done all of this food\n\n282\n00:15:00,730 --> 00:15:01,730\nand drink.\n\n283\n00:15:01,730 --> 00:15:04,560\nAnd now for one final treat.\n\n284\n00:15:04,560 --> 00:15:09,680\nAnother thing we've noticed is that in some\nof the nicer cafes they give you free sweets,\n\n285\n00:15:09,680 --> 00:15:14,510\nso even though we ordered like a coffee with\nlike a croissant and the pastries you still\n\n286\n00:15:14,510 --> 00:15:16,050\nget a little something extra.\n\n287\n00:15:16,050 --> 00:15:19,670\nAnd Sam has already claimed one of these.\n\n288\n00:15:19,670 --> 00:15:21,310\nYes, I get the one on the bottom.\n\n289\n00:15:21,310 --> 00:15:25,090\nSo this one is like a little cake with dulce\nde leche and I think it may be coconut on\n\n290\n00:15:25,090 --> 00:15:26,090\nthe top.\n\n291\n00:15:26,090 --> 00:15:28,890\nJust let me do a taste test here.\n\n292\n00:15:28,890 --> 00:15:31,860\nMmmm, okay yeah wow.\n\n293\n00:15:31,860 --> 00:15:35,530\nSo the top layer is all shredded coconut and\nthen you have dulce de leche and like a little\n\n294\n00:15:35,530 --> 00:15:36,530\ntart base.\n\n295\n00:15:36,530 --> 00:15:37,530\nAnd this is the one that Sam really wants.\n\n296\n00:15:37,530 --> 00:15:38,530\nMini alfajor with dulce de leche and coconut\nall around.\n\n297\n00:15:38,530 --> 00:15:39,530\nAnd I'm going to.\n\n298\n00:15:39,530 --> 00:15:40,530\nThat's evil!\n\n299\n00:15:40,530 --> 00:15:41,530\nI won't do that.\n\n300\n00:15:41,530 --> 00:15:42,530\nIt's yours.\n\n301\n00:15:42,530 --> 00:15:43,530\nIt is all yours.\n\n302\n00:15:43,530 --> 00:16:02,380\nWould you say this is your favorite sweet\ntreat in South America?\n\n303\n00:16:02,380 --> 00:16:04,800\nYeah, it is kind of scary how much I like\nthis.\n\n304\n00:16:04,800 --> 00:16:06,550\nI think I'm getting addicted over here.\n\n305\n00:16:06,550 --> 00:16:09,890\nYeah, it is kind of scary how often you eat\nthem.\n\n306\n00:16:09,890 --> 00:16:14,470\nWell, you better savor that bite because it\nis a tiny one.\n\n307\n00:16:14,470 --> 00:16:15,470\nHahaha.\n\n308\n00:16:15,470 --> 00:16:20,130\nWell, as you as you can see we had no trouble\ndevouring that.\n\n309\n00:16:20,130 --> 00:16:22,670\nYeah, we polished that all off.\n\n310\n00:16:22,670 --> 00:16:24,610\nIt is time for price point.\n\n311\n00:16:24,610 --> 00:16:30,630\nYes, so basically it was 60 pesos per person\nwhich right now is between 4 to 5 US dollars.\n\n312\n00:16:30,630 --> 00:16:34,940\nAnd in some cheaper cafes you can get it for\nlike three but this one is like a really nice\n\n313\n00:16:34,940 --> 00:16:36,310\nquality meal.\n\n314\n00:16:36,310 --> 00:16:41,830\nAnd they're really generous with the portions\nand the quality of the food was good so excellent\n\n315\n00:16:41,830 --> 00:16:42,900\nvalue I'd say.\n\n316\n00:16:42,900 --> 00:16:44,660\nSo you're satisfied?\n\n317\n00:16:44,660 --> 00:16:45,660\nVery much.\n\n318\n00:16:45,660 --> 00:16:46,660\nI may need a siesta after breakfast.\n\n319\n00:16:46,660 --> 00:16:54,900\nA morning siesta.\n\n320\n00:16:54,900 --> 00:17:01,630\n#eatArgentina\n\n321\n00:17:01,630 --> 00:17:12,890\nSo one of the experiences that has been recommended\ntime and time again is to go and have lunch\n\n322\n00:17:12,890 --> 00:17:13,890\nat a Bodegón.\n\n323\n00:17:13,890 --> 00:17:16,410\nAnd that is kind of like an old fashioned\ntavern.\n\n324\n00:17:16,410 --> 00:17:19,150\nIt has a very family oriented feel.\n\n325\n00:17:19,150 --> 00:17:22,640\nAnd it is kind of simple, classic.\n\n326\n00:17:22,640 --> 00:17:26,870\nYou know the focus is on good food and large\nhearty portions.\n\n327\n00:17:26,870 --> 00:17:28,190\nSo that is what we're doing right now.\n\n328\n00:17:28,190 --> 00:17:31,920\nWe're eating at a place called Norte.\n\n329\n00:17:31,920 --> 00:17:32,920\nRestaurante Norte.\n\n330\n00:17:32,920 --> 00:17:34,790\nWe've just placed our order and the food should\nbe arriving soon.\n\n331\n00:17:34,790 --> 00:17:38,610\nSo what I've noticed right away is that it\nappears we're the only tourists here.\n\n332\n00:17:38,610 --> 00:17:44,330\nIt looks like this is a very kind of like\nneighborhood type of establishment and there\n\n333\n00:17:44,330 --> 00:17:45,470\nis a lot of locals frequenting this place.\n\n334\n00:17:45,470 --> 00:17:46,470\nWhich is really cool.\n\n335\n00:17:46,470 --> 00:17:49,800\nI think like there is a lot of times where\nwe go out and we know we're eating somewhere\n\n336\n00:17:49,800 --> 00:17:54,160\nreally touristy and it just doesn't feel quite\nas authentic as this.\n\n337\n00:17:54,160 --> 00:17:57,240\nAnd also this place is open pretty much throughout\nthe whole day.\n\n338\n00:17:57,240 --> 00:18:00,740\nWe noticed they have breakfast specials, you\ncan pop in for lunch which is what we're doing\n\n339\n00:18:00,740 --> 00:18:02,900\nright now or you can come in for a late night\ndinner.\n\n340\n00:18:02,900 --> 00:18:06,950\nYeah, they are open from six in the morning\nuntil midnight.\n\n341\n00:18:06,950 --> 00:18:13,059\nSo Sam you're looking happy over there.\n\n342\n00:18:13,059 --> 00:18:15,680\nWhy is that?\n\n343\n00:18:15,680 --> 00:18:22,370\nYes, my bife de lomo al champignon has arrived.\n\n344\n00:18:22,370 --> 00:18:30,490\nWhich is basically steak with mushrooms and\nI think kind of a gravy and these look like\n\n345\n00:18:30,490 --> 00:18:32,110\nhomemade wedges like home fries.\n\n346\n00:18:32,110 --> 00:18:33,110\nOh, look at the gravy.\n\n347\n00:18:33,110 --> 00:18:34,340\nLook at all of the gravy.\n\n348\n00:18:34,340 --> 00:18:37,650\nIt is swimming in gravy.\n\n349\n00:18:37,650 --> 00:18:40,180\nSo I'm going to try the meat.\n\n350\n00:18:40,180 --> 00:18:41,770\nI've served myself up a little portion.\n\n351\n00:18:41,770 --> 00:18:48,510\nI'm going to make sure I've got lots of gravy\nand a potato at the same time.\n\n352\n00:18:48,510 --> 00:18:54,960\nOh man, I'm so excited for this.\n\n353\n00:18:54,960 --> 00:18:55,960\nWow!\n\n354\n00:18:55,960 --> 00:18:58,650\nWow, he says.\n\n355\n00:18:58,650 --> 00:18:59,650\nWow!\n\n356\n00:18:59,650 --> 00:19:01,000\nThat is some tender meat.\n\n357\n00:19:01,000 --> 00:19:04,220\nAnd I've never had this kind of steak with\ngravy before.\n\n358\n00:19:04,220 --> 00:19:11,410\nAnd it is like having like Thanksgiving or\nChristmas dinner except with steak instead\n\n359\n00:19:11,410 --> 00:19:12,410\nof turkey.\n\n360\n00:19:12,410 --> 00:19:16,740\nAnd the steak is a lot better than any turkey\nI've ever had.\n\n361\n00:19:16,740 --> 00:19:17,930\nThis is amazing.\n\n362\n00:19:17,930 --> 00:19:23,280\nSo I ordered the mini Bife de Chorizo with\nfrench fries.\n\n363\n00:19:23,280 --> 00:19:26,410\nAnd as you can see there is nothing mini about\nthat hunk of meat.\n\n364\n00:19:26,410 --> 00:19:29,210\nI thought it was going to be at least half\nthe size.\n\n365\n00:19:29,210 --> 00:19:34,120\nMaybe it is min if you're a ten foot tall\ngiant that weighs over 500 kilograms.\n\n366\n00:19:34,120 --> 00:19:35,120\nYeah, seriously.\n\n367\n00:19:35,120 --> 00:19:39,890\nBut if you're kind of a normal mortal human\nthere is nothing mini about that.\n\n368\n00:19:39,890 --> 00:19:41,280\nIt is massive.\n\n369\n00:19:41,280 --> 00:19:46,520\nI think we're going to have to share this\nand maybe even take some of it back home.\n\n370\n00:19:46,520 --> 00:19:48,140\nOh, look at that meat.\n\n371\n00:19:48,140 --> 00:19:51,760\nIt looks so good.\n\n372\n00:19:51,760 --> 00:19:53,740\nTender.\n\n373\n00:19:53,740 --> 00:19:54,740\nIt does have some hunks of fat in there.\n\n374\n00:19:54,740 --> 00:19:55,740\nUrgh.\n\n375\n00:19:55,740 --> 00:19:56,740\nAnyways I'm struggling here.\n\n376\n00:19:56,740 --> 00:19:57,740\nIt is too big to maneuver.\n\n377\n00:19:57,740 --> 00:20:00,210\nAh man, how do I do this?\n\n378\n00:20:00,210 --> 00:20:01,520\nCut, cut.\n\n379\n00:20:01,520 --> 00:20:04,559\nSo we finally transferred this over to your\nplate.\n\n380\n00:20:04,559 --> 00:20:06,370\nNow take your first bite.\n\n381\n00:20:06,370 --> 00:20:07,820\nCut that steak up.\n\n382\n00:20:07,820 --> 00:20:08,820\nIt is so much meat.\n\n383\n00:20:08,820 --> 00:20:10,100\nSo it is a little bit rare.\n\n384\n00:20:10,100 --> 00:20:14,940\nA little pink and juicy which I don't mind.\n\n385\n00:20:14,940 --> 00:20:17,520\nI can handle a little bit of blood.\n\n386\n00:20:17,520 --> 00:20:19,540\nThat is how it is supposed to be done.\n\n387\n00:20:19,540 --> 00:20:21,020\nYeah.\n\n388\n00:20:21,020 --> 00:20:25,440\nYou know what.\n\n389\n00:20:25,440 --> 00:20:28,390\nThat's good.\n\n390\n00:20:28,390 --> 00:20:31,350\nThat's good.\n\n391\n00:20:31,350 --> 00:20:35,810\nI was expecting not to like it so much after\ntrying Sam's because his was really amazing.\n\n392\n00:20:35,810 --> 00:20:38,160\nHe had Bife de Lomo which is super tender.\n\n393\n00:20:38,160 --> 00:20:40,250\nBut this is actually quite soft as well.\n\n394\n00:20:40,250 --> 00:20:42,550\nIt is a different cut of meat.\n\n395\n00:20:42,550 --> 00:20:45,200\nThis one is a little bit cheaper also than\nwhat Sam had.\n\n396\n00:20:45,200 --> 00:20:50,930\nSo there is a bit more fat in there.\n\n397\n00:20:50,930 --> 00:20:57,110\nBut it is actually pretty good.\n\n398\n00:20:57,110 --> 00:20:58,140\nYeah.\n\n399\n00:20:58,140 --> 00:21:04,461\nSo as Sam would say this place is hopping.\n\n400\n00:21:04,461 --> 00:21:05,990\nThis place is hopping and you know what time.\n\n401\n00:21:05,990 --> 00:21:07,770\nIt is 12:40 right now.\n\n402\n00:21:07,770 --> 00:21:11,660\nWhich is way before peak lunchtime in Argentina.\n\n403\n00:21:11,660 --> 00:21:15,850\nNormally when we've gone out to film our food\nvideos we've intentionally come at like exceptionally\n\n404\n00:21:15,850 --> 00:21:16,850\nearly.\n\n405\n00:21:16,850 --> 00:21:19,730\nLike 12 o'clock when we arrived is really\nearly for here.\n\n406\n00:21:19,730 --> 00:21:23,100\nAnd we've done that just so we can get a table.\n\n407\n00:21:23,100 --> 00:21:27,000\nBut this place is almost entirely packed and\nit is not even peak time until probably 2PM.\n\n408\n00:21:27,000 --> 00:21:31,470\nYeah, and we're seeing lots of businessmen\nand they're getting their food really fast\n\n409\n00:21:31,470 --> 00:21:34,500\nso I think they've liked called in advance\nand ordered their meal.\n\n410\n00:21:34,500 --> 00:21:39,550\nYeah, and we're loving our steak here but\nwe've also noticed that the pasta looks fantastic.\n\n411\n00:21:39,550 --> 00:21:42,030\nWe've seen like some giant meatballs that\nare like this big.\n\n412\n00:21:42,030 --> 00:21:44,490\nYeah, seriously you need to come back and\ntry them.\n\n413\n00:21:44,490 --> 00:21:47,559\nLike they're bigger than my face almost.\n\n414\n00:21:47,559 --> 00:21:48,559\nAlmost.\n\n415\n00:21:48,559 --> 00:21:49,559\nAlmost.\n\n416\n00:21:49,559 --> 00:21:50,559\nMaybe not quite.\n\n417\n00:21:50,559 --> 00:21:56,140\nSo Sam is scowling over there on the other\nside of the table because apparently I had\n\n418\n00:21:56,140 --> 00:21:57,250\none too many fries.\n\n419\n00:21:57,250 --> 00:21:59,630\nYou were being little miss greedy guts.\n\n420\n00:21:59,630 --> 00:22:04,710\nYou had about 10 or 15 bites of my fries while\nI was eating steak.\n\n421\n00:22:04,710 --> 00:22:07,390\nSo I had to like draw the line right here.\n\n422\n00:22:07,390 --> 00:22:08,390\nThis is yours, that is mine.\n\n423\n00:22:08,390 --> 00:22:12,620\nI'm allowed to have a few more and then that's\nit.\n\n424\n00:22:12,620 --> 00:22:15,340\nI barely have any left.\n\n425\n00:22:15,340 --> 00:22:16,340\nGrrr.\n\n426\n00:22:16,340 --> 00:22:19,130\nSo I have no idea what we're doing.\n\n427\n00:22:19,130 --> 00:22:22,940\nWe're already stuffed but yet we've somehow\nfound room for dessert.\n\n428\n00:22:22,940 --> 00:22:24,790\nWe had to get dessert.\n\n429\n00:22:24,790 --> 00:22:28,120\nSo this is called Flan con dulce de leche.\n\n430\n00:22:28,120 --> 00:22:29,600\nAnd that looks amazing.\n\n431\n00:22:29,600 --> 00:22:30,600\nOh my!\n\n432\n00:22:30,600 --> 00:22:33,340\nAnd like look at all of the juice down here.\n\n433\n00:22:33,340 --> 00:22:34,340\nThat caramelized sugar.\n\n434\n00:22:34,340 --> 00:22:35,340\nOh my!\n\n435\n00:22:35,340 --> 00:22:36,340\nMmmmm.\n\n436\n00:22:36,340 --> 00:22:37,340\nWow.\n\n437\n00:22:37,340 --> 00:22:52,370\nI almost feel like we should have each gotten\nour own.\n\n438\n00:22:52,370 --> 00:22:55,500\nBecause I'm going to have trouble sharing.\n\n439\n00:22:55,500 --> 00:22:58,640\nSo Sam is counting the moolah.\n\n440\n00:22:58,640 --> 00:23:02,310\nWe're going to pay up and then.\n\n441\n00:23:02,310 --> 00:23:10,050\nSo in terms of price point that was 468 Pesos\nwhich is roughly just over thirty US dollars.\n\n442\n00:23:10,050 --> 00:23:15,940\nAnd that included wine, that included two\nmassive orders of steak and a dessert.\n\n443\n00:23:15,940 --> 00:23:18,670\nOh and also soda water too.\n\n444\n00:23:18,670 --> 00:23:20,450\nAnd table service.\n\n445\n00:23:20,450 --> 00:23:21,960\nSo that was like incredible value.\n\n446\n00:23:21,960 --> 00:23:25,410\nI'm sure you could come here and order cheaper\nthings.\n\n447\n00:23:25,410 --> 00:23:30,200\nWe noticed a lot of people ordering this kind\nof pasta with these giant meatballs.\n\n448\n00:23:30,200 --> 00:23:32,520\nSo there is value here to be had.\n\n449\n00:23:32,520 --> 00:23:34,680\nThe food is excellent.\n\n450\n00:23:34,680 --> 00:23:35,680\nIt is not pretentious.\n\n451\n00:23:35,680 --> 00:23:37,420\nYou just come here to eat a big filling meal.\n\n452\n00:23:37,420 --> 00:24:01,400\nAnd I'm so stuffed I'm probably going to have\na three hour siesta after this.\n\n453\n00:24:01,400 --> 00:24:12,820\nCheck out all the pizzas we can choose from.\n\n454\n00:24:12,820 --> 00:24:15,190\nI think we have to order the specialty for\nsure.\n\n455\n00:24:15,190 --> 00:24:17,770\nAnother day, another slice of pizza.\n\n456\n00:24:17,770 --> 00:24:21,860\nToday we're at Pizzería Güerrin, one of\nthe most famous pizzerias in all of Buenos\n\n457\n00:24:21,860 --> 00:24:22,860\nAires.\n\n458\n00:24:22,860 --> 00:24:26,540\nThis is one of Sam's favorite spots in the\nwhole city and we're here for lunch.\n\n459\n00:24:26,540 --> 00:24:29,760\nWe've placed our order and we're waiting for\nthe pizza to arrive.\n\n460\n00:24:29,760 --> 00:24:31,860\nExcited to be here?\n\n461\n00:24:31,860 --> 00:24:32,910\nOh, yeah.\n\n462\n00:24:32,910 --> 00:24:34,040\nThis place is an institution.\n\n463\n00:24:34,040 --> 00:24:39,280\nIt has been open since 1932 and just as of\nlast year they sold their 25th million pizza.\n\n464\n00:24:39,280 --> 00:24:40,280\nCan you believe that?\n\n465\n00:24:40,280 --> 00:24:41,280\n25 million pizzas.\n\n466\n00:24:41,280 --> 00:24:44,910\nThat is a lot of pizza.\n\n467\n00:24:44,910 --> 00:24:45,910\nThat is insane.\n\n468\n00:24:45,910 --> 00:24:51,070\nAnd this place is kind of special for me because\nmy first time in Buenos Aires was actually\n\n469\n00:24:51,070 --> 00:24:52,070\nback in 2010.\n\n470\n00:24:52,070 --> 00:24:57,040\nAnd I was an ultra hardcore backpacker at\nthe time and I stumbled upon this place through\n\n471\n00:24:57,040 --> 00:24:59,720\na recommendation and I came here very frequently.\n\n472\n00:24:59,720 --> 00:25:06,390\nSo this place has a lot of sentimental value\nand it is great to be back here again.\n\n473\n00:25:06,390 --> 00:25:16,910\nSo the pizza has arrived and we have to start\nwith the specialty of the house.\n\n474\n00:25:16,910 --> 00:25:18,740\nIt is called pizza Güerrin.\n\n475\n00:25:18,740 --> 00:25:21,110\nSo that is this slice over here.\n\n476\n00:25:21,110 --> 00:25:22,280\nLook at that.\n\n477\n00:25:22,280 --> 00:25:23,450\nOh, my goodness.\n\n478\n00:25:23,450 --> 00:25:25,020\nThe toppings are falling off.\n\n479\n00:25:25,020 --> 00:25:27,390\nWow, that has got a lot going on.\n\n480\n00:25:27,390 --> 00:25:28,390\nCheese.\n\n481\n00:25:28,390 --> 00:25:29,390\nI see olives.\n\n482\n00:25:29,390 --> 00:25:30,390\nWhat else is there?\n\n483\n00:25:30,390 --> 00:25:31,780\nIt is a really thick crust first of all.\n\n484\n00:25:31,780 --> 00:25:33,910\nThe tomato sauce is kind of unusual.\n\n485\n00:25:33,910 --> 00:25:40,730\nIt is really chunky and you have mozzarella\ncheese, slices of ham, red peppers and olives.\n\n486\n00:25:40,730 --> 00:25:44,420\nSo that is like fully loaded in my eyes.\n\n487\n00:25:44,420 --> 00:25:48,790\nSo let's dig right in.\n\n488\n00:25:48,790 --> 00:25:56,790\nLook at me.\n\n489\n00:25:56,790 --> 00:26:14,160\nUsing a fork and a knife to cut my pizza.\n\n490\n00:26:14,160 --> 00:26:15,160\nHow sophisticated.\n\n491\n00:26:15,160 --> 00:26:16,160\nFancy.\n\n492\n00:26:16,160 --> 00:26:17,160\nIt's hot.\n\n493\n00:26:17,160 --> 00:26:18,160\nOh, man.\n\n494\n00:26:18,160 --> 00:26:19,160\nMmmmm.\n\n495\n00:26:19,160 --> 00:26:20,160\nOh, wow.\n\n496\n00:26:20,160 --> 00:26:21,160\nOoey gooey goodness?\n\n497\n00:26:21,160 --> 00:26:24,840\nAnd it is a little bit greasy with all of\nthe cheese.\n\n498\n00:26:24,840 --> 00:26:28,270\nThat is some really thick cheese they have.\n\n499\n00:26:28,270 --> 00:26:30,980\nSo it is really nice but let me actually get\nsome pepper in there.\n\n500\n00:26:30,980 --> 00:26:33,450\nSo I can tell you if it is good or not.\n\n501\n00:26:33,450 --> 00:26:34,450\nThat is nice.\n\n502\n00:26:34,450 --> 00:26:35,450\nWow.\n\n503\n00:26:35,450 --> 00:26:36,450\nYou're going to have to try it and give me\nyour opinion.\n\n504\n00:26:36,450 --> 00:26:37,450\nThe pizza master.\n\n505\n00:26:37,450 --> 00:26:38,460\nSo I'm being a nice wife and I'm sharing my\npizza slices with Sam.\n\n506\n00:26:38,460 --> 00:26:41,870\nThis is the specialty of the house.\n\n507\n00:26:41,870 --> 00:26:45,299\nYeah, how nice of you to share.\n\n508\n00:26:45,299 --> 00:26:47,780\nI will accept your offer.\n\n509\n00:26:47,780 --> 00:26:49,300\nYeah, it is quite rare for me to share isn't\nit?\n\n510\n00:26:49,300 --> 00:26:53,740\nIt really is.\n\n511\n00:26:53,740 --> 00:26:58,530\nIt is very rare.\n\n512\n00:26:58,530 --> 00:26:59,530\nMmmmm.\n\n513\n00:26:59,530 --> 00:27:00,530\nMagic.\n\n514\n00:27:00,530 --> 00:27:01,530\nThat's magic in the mouth.\n\n515\n00:27:01,530 --> 00:27:02,530\nAn explosion of flavors.\n\n516\n00:27:02,530 --> 00:27:03,530\nYeah, I love.\n\n517\n00:27:03,530 --> 00:27:07,640\nI mean this is a really good slice of pizza\nespecially because you've got a lot of different\n\n518\n00:27:07,640 --> 00:27:12,710\ningredients going on but it still has a classic\ntrademark of having really good sauce and\n\n519\n00:27:12,710 --> 00:27:13,870\ncopious amounts of cheese.\n\n520\n00:27:13,870 --> 00:27:16,110\nWhich is the reason why I love this place\nso much.\n\n521\n00:27:16,110 --> 00:27:17,110\nSo next up is Fugazetta.\n\n522\n00:27:17,110 --> 00:27:18,990\nAnd Fugazetta is normally onions but this\nFugazetta with ham and cheese.\n\n523\n00:27:18,990 --> 00:27:20,340\nLook at all of the onions on here.\n\n524\n00:27:20,340 --> 00:27:26,799\nAnd you can see the ham right there.\n\n525\n00:27:26,799 --> 00:27:30,480\nThat is awesome.\n\n526\n00:27:30,480 --> 00:27:31,710\nMmmm.\n\n527\n00:27:31,710 --> 00:27:32,929\nWow.\n\n528\n00:27:32,929 --> 00:27:42,390\nYou know what if you think the first slice\nof pizza had a lot of cheese this one has\n\n529\n00:27:42,390 --> 00:27:44,730\nI would swear like double or triple.\n\n530\n00:27:44,730 --> 00:27:47,540\nLike it is just overloaded with cheese.\n\n531\n00:27:47,540 --> 00:27:59,750\nAnd for someone who likes cheese as much as\nme that is a very good thing.\n\n532\n00:27:59,750 --> 00:28:04,309\nOkay, so this is a bit unusual.\n\n533\n00:28:04,309 --> 00:28:06,330\nThis is called fainá.\n\n534\n00:28:06,330 --> 00:28:11,380\nAnd I always see people eating it when they\norder pizza but like it is not actually a\n\n535\n00:28:11,380 --> 00:28:13,240\nslice of pizza.\n\n536\n00:28:13,240 --> 00:28:17,780\nI asked the waiter what it was made of and\nI think he said chickpeas but I can't remember\n\n537\n00:28:17,780 --> 00:28:18,780\nthough.\n\n538\n00:28:18,780 --> 00:28:21,230\nIt was a while ago.\n\n539\n00:28:21,230 --> 00:28:28,930\nUm, so yeah it is kind of like a paste and\nit has been shaped to look like a pizza, and\n\n540\n00:28:28,930 --> 00:28:30,730\nthey slice it into little triangles.\n\n541\n00:28:30,730 --> 00:28:32,390\nThis is what it looks like.\n\n542\n00:28:32,390 --> 00:28:34,320\nCan you see?\n\n543\n00:28:34,320 --> 00:28:35,320\nYeah.\n\n544\n00:28:35,320 --> 00:28:37,170\nSo yeah, I don't know.\n\n545\n00:28:37,170 --> 00:28:39,700\nIt is kind of like a side order when you order\npizza.\n\n546\n00:28:39,700 --> 00:28:42,080\nIt's cheaper than the pizza slices?\n\n547\n00:28:42,080 --> 00:28:43,080\nIt is.\n\n548\n00:28:43,080 --> 00:28:46,880\nIt is so much cheaper and this is my first\ntime seeing it anywhere in the world.\n\n549\n00:28:46,880 --> 00:28:49,980\nSo I don't know, maybe it is some kind of\nArgentinian invention.\n\n550\n00:28:49,980 --> 00:28:51,540\nI'm not sure.\n\n551\n00:28:51,540 --> 00:28:55,800\nIf you've ever tried fainá before let me\nknow about it.\n\n552\n00:28:55,800 --> 00:28:56,800\nYeah, we kind of ordered that on a whim.\n\n553\n00:28:56,800 --> 00:28:57,800\nYeah.\n\n554\n00:28:57,800 --> 00:28:58,800\nBut I like it.\n\n555\n00:28:58,800 --> 00:29:02,650\nI do like it.\n\n556\n00:29:02,650 --> 00:29:06,230\nAnd last but certainly not least - Napoletana.\n\n557\n00:29:06,230 --> 00:29:11,429\nAnd this is probably my favorite kind of like\nclassic kind of pizza slice.\n\n558\n00:29:11,429 --> 00:29:12,429\nMine too.\n\n559\n00:29:12,429 --> 00:29:13,820\nSo you have to share.\n\n560\n00:29:13,820 --> 00:29:14,820\nYes.\n\n561\n00:29:14,820 --> 00:29:15,880\nWell, we'll think about that.\n\n562\n00:29:15,880 --> 00:29:18,030\nOh wow, the tomato just dropped off.\n\n563\n00:29:18,030 --> 00:29:19,850\nLet's grab that back.\n\n564\n00:29:19,850 --> 00:29:26,630\nSo what really makes this like one of my favorite\nslices is the fact that it has these big thickly\n\n565\n00:29:26,630 --> 00:29:30,000\ncut juicy tomatoes put on top.\n\n566\n00:29:30,000 --> 00:29:32,340\nAnd that just makes it like extra juicy.\n\n567\n00:29:32,340 --> 00:29:36,580\nThat is the same reason why I like Napoletana.\n\n568\n00:29:36,580 --> 00:29:37,580\nMmmm.\n\n569\n00:29:37,580 --> 00:29:38,580\nOh, yeah.\n\n570\n00:29:38,580 --> 00:29:41,220\nLet's take one more look at that slice.\n\n571\n00:29:41,220 --> 00:29:43,500\nIt just looks so good.\n\n572\n00:29:43,500 --> 00:29:47,150\nAnd look at the oregano sprinkled on top.\n\n573\n00:29:47,150 --> 00:29:48,150\nFresh tomatoes.\n\n574\n00:29:48,150 --> 00:29:50,440\nThat is going to be a tough one to share.\n\n575\n00:29:50,440 --> 00:29:55,210\nOkay, so Sam, now it is time for the tough\nquestion.\n\n576\n00:29:55,210 --> 00:30:01,530\nYou've eaten in two of Buenos Aires' pizzerias\n- El Cuartito and now Pizza Guerrin, which\n\n577\n00:30:01,530 --> 00:30:03,620\none is your favorite of the two?\n\n578\n00:30:03,620 --> 00:30:07,230\nYou know what that is like choosing your favorite\nchild.\n\n579\n00:30:07,230 --> 00:30:09,020\nThat is just impossible.\n\n580\n00:30:09,020 --> 00:30:10,490\nIt is like 1A and 1B.\n\n581\n00:30:10,490 --> 00:30:13,080\nThese are two of the best pizza places in\nthe city.\n\n582\n00:30:13,080 --> 00:30:16,600\nBut not just in the city but anywhere I've\nhad pizza in the world.\n\n583\n00:30:16,600 --> 00:30:19,929\nSo if you're coming to Buenos Aires you've\ngot to go to both of them.\n\n584\n00:30:19,929 --> 00:30:22,400\nAnd you're going to find they're quite similar.\n\n585\n00:30:22,400 --> 00:30:25,360\nThey're really big thick slices of pizza.\n\n586\n00:30:25,360 --> 00:30:27,890\nQuite affordable, lots of cheese.\n\n587\n00:30:27,890 --> 00:30:30,120\nThe toppings that they put on are all high\nquality.\n\n588\n00:30:30,120 --> 00:30:34,850\nLike when they slice that tomato and put it\non there it is big thick juicy pieces.\n\n589\n00:30:34,850 --> 00:30:38,850\nSo come to Buenos Aires, try them both, I\ndon't have a favorite.\n\n590\n00:30:38,850 --> 00:30:44,559\nMaybe this one has a little bit more sentimental\nvalue because I came here before but you know\n\n591\n00:30:44,559 --> 00:30:45,559\nwhat they're both great.\n\n592\n00:30:45,559 --> 00:30:53,750\nThat is a very diplomatic answer.\n\n593\n00:30:53,750 --> 00:30:54,750\nSo we've paid the bill.\n\n594\n00:30:54,750 --> 00:30:55,750\nIt is now time for price point.\n\n595\n00:30:55,750 --> 00:30:56,750\nHow much did these slices of pizza cost?\n\n596\n00:30:56,750 --> 00:30:57,750\nSo in terms of the slices it is between 19\nand 27 Pesos.\n\n597\n00:30:57,750 --> 00:31:02,990\nSo at current exchange rate with the US dollar\nyou're looking at about say between $1.35\n\n598\n00:31:02,990 --> 00:31:05,210\nall the way up to $1.90.\n\n599\n00:31:05,210 --> 00:31:06,660\nSo really affordable.\n\n600\n00:31:06,660 --> 00:31:11,200\nCome here with a big appetite and order as\nmany slices as you can because this is the\n\n601\n00:31:11,200 --> 00:31:42,080\nkind of place where you're going to want to\nwalk out full.\n\n602\n00:31:42,080 --> 00:31:55,520\nYes, follow Sam's example.\n\n603\n00:31:55,520 --> 00:32:09,280\nSo this afternoon Sam ran out of the apartment\nand said 'Oh I'm just going to get something\n\n604\n00:32:09,280 --> 00:32:10,280\nsweet.'\n\n605\n00:32:10,280 --> 00:32:12,850\nAnd then he came back with all of this.\n\n606\n00:32:12,850 --> 00:32:15,070\nCheck it out.\n\n607\n00:32:15,070 --> 00:32:20,730\nSo these are Artesanales Alfajores and we\ndecided these are two beautiful to eat right\n\n608\n00:32:20,730 --> 00:32:21,730\naway.\n\n609\n00:32:21,730 --> 00:32:23,049\nLet's do a taste test!\n\n610\n00:32:23,049 --> 00:32:25,080\nSo that is exactly what this video is going\nto be.\n\n611\n00:32:25,080 --> 00:32:26,980\nI can't wait to dig in.\n\n612\n00:32:26,980 --> 00:32:31,960\nSo these right here are Artesanales de maizena\nwhich means they are made with cornstarch\n\n613\n00:32:31,960 --> 00:32:35,170\nwhich is a finer flour than you know your\nregular baking flour.\n\n614\n00:32:35,170 --> 00:32:38,080\nUm, so yeah, I'm just going to dig right in.\n\n615\n00:32:38,080 --> 00:32:42,270\nI've got a knife so that I can share with\nSam.\n\n616\n00:32:42,270 --> 00:32:43,640\nYes, share is caring.\n\n617\n00:32:43,640 --> 00:32:44,910\nOr battle him if he gets too close.\n\n618\n00:32:44,910 --> 00:32:45,910\nOkay, I'm going to start.\n\n619\n00:32:45,910 --> 00:32:50,039\nI guess I should start with the classic one.\n\n620\n00:32:50,039 --> 00:32:53,860\nThis is a familiar alfajor that we've seen\nin lots of different bakeries.\n\n621\n00:32:53,860 --> 00:32:54,860\nLook at how much dulce de leche is in there.\n\n622\n00:32:54,860 --> 00:32:55,860\nCheck that out.\n\n623\n00:32:55,860 --> 00:32:56,860\nLook at the thickness of that.\n\n624\n00:32:56,860 --> 00:33:00,980\nThat is probably like a centimeter of dulce\nde leche.\n\n625\n00:33:00,980 --> 00:33:04,770\nAnd it has got coconut on the exterior.\n\n626\n00:33:04,770 --> 00:33:08,490\nShredded coconut, it is kind of yellow, it\nlooks great.\n\n627\n00:33:08,490 --> 00:33:09,980\nIt's just one bite.\n\n628\n00:33:09,980 --> 00:33:11,640\nIt is almost like a timbit.\n\n629\n00:33:11,640 --> 00:33:14,360\nYou know, timbits donuts.\n\n630\n00:33:14,360 --> 00:33:15,360\nYes.\n\n631\n00:33:15,360 --> 00:33:22,750\nDo it in one bite.\n\n632\n00:33:22,750 --> 00:33:23,750\nMmmmm.\n\n633\n00:33:23,750 --> 00:33:24,750\nWow!\n\n634\n00:33:24,750 --> 00:33:25,750\nThat's a lot of dulce de leche in my mouth\nright now.\n\n635\n00:33:25,750 --> 00:33:26,750\nSo it is like womp womp.\n\n636\n00:33:26,750 --> 00:33:29,630\nGetting stuck to my palette.\n\n637\n00:33:29,630 --> 00:33:32,830\nBut, wow, really good.\n\n638\n00:33:32,830 --> 00:33:33,830\nReally sweet.\n\n639\n00:33:33,830 --> 00:33:35,350\nAnd the dough is kind of crumbling.\n\n640\n00:33:35,350 --> 00:33:39,919\nLike it just falls apart the minute you stick\nit in your mouth.\n\n641\n00:33:39,919 --> 00:33:42,020\nMmmm.\n\n642\n00:33:42,020 --> 00:33:47,520\nAlright, this is my first one to try here.\n\n643\n00:33:47,520 --> 00:33:48,520\nOoh.\n\n644\n00:33:48,520 --> 00:33:50,049\nThat looks good.\n\n645\n00:33:50,049 --> 00:33:53,460\nA huge amount of dulce de leche.\n\n646\n00:33:53,460 --> 00:33:59,270\nAnd this one appears to maybe have like coconut\non the outer rim and this is kind of I think\n\n647\n00:33:59,270 --> 00:34:02,150\nit might be icing sugar.\n\n648\n00:34:02,150 --> 00:34:07,179\nThose are just scrumptuous.\n\n649\n00:34:07,179 --> 00:34:10,950\nThey're just divine.\n\n650\n00:34:10,950 --> 00:34:12,200\nDivine.\n\n651\n00:34:12,200 --> 00:34:13,460\nMagic.\n\n652\n00:34:13,460 --> 00:34:16,330\nAnd that is icing sugar.\n\n653\n00:34:16,330 --> 00:34:23,869\nYeah, it is like you know like even store\nbought alfajores are tasty but when you get\n\n654\n00:34:23,869 --> 00:34:31,210\nthem done like from these Artesanal bakeries\nit is just taking the game up to like beyond\n\n655\n00:34:31,210 --> 00:34:32,210\nthe roof.\n\n656\n00:34:32,210 --> 00:34:33,210\nThis is insane.\n\n657\n00:34:33,210 --> 00:34:34,960\nThrough the ceiling.\n\n658\n00:34:34,960 --> 00:34:35,960\nThrough the ceiling!\n\n659\n00:34:35,960 --> 00:34:37,429\nWe just burst through the ceiling.\n\n660\n00:34:37,429 --> 00:34:43,010\nOkay, so this next one here, as you can see,\nhas a dulce de leche filing.\n\n661\n00:34:43,010 --> 00:34:48,530\nAnd then chopped almonds coating the exterior\nand a little bit of icing sugar on top.\n\n662\n00:34:48,530 --> 00:34:52,020\nSo let's cut it in half.\n\n663\n00:34:52,020 --> 00:34:54,340\nBecause sharing is caring.\n\n664\n00:34:54,340 --> 00:34:58,910\nYeah, the knife wars haven't started yet.\n\n665\n00:34:58,910 --> 00:34:59,910\nWow.\n\n666\n00:34:59,910 --> 00:35:01,400\nOh la lah.\n\n667\n00:35:01,400 --> 00:35:04,810\nOne bite.\n\n668\n00:35:04,810 --> 00:35:08,020\nMmmmm.\n\n669\n00:35:08,020 --> 00:35:12,900\nI really like having the almond there.\n\n670\n00:35:12,900 --> 00:35:16,840\nIt mixes in nicely with the dulce de leche.\n\n671\n00:35:16,840 --> 00:35:22,490\nIt just tastes sophisticated if that is possible.\n\n672\n00:35:22,490 --> 00:35:24,630\nReally good one.\n\n673\n00:35:24,630 --> 00:35:27,820\nI think I like this one more than the first\none you tried.\n\n674\n00:35:27,820 --> 00:35:29,990\nAlright, time for me to try this one.\n\n675\n00:35:29,990 --> 00:35:33,130\nI think it has chocolate.\n\n676\n00:35:33,130 --> 00:35:34,380\nOh, neat.\n\n677\n00:35:34,380 --> 00:35:37,760\nOkay, so it is just a chocolate covering.\n\n678\n00:35:37,760 --> 00:35:41,270\nIt still has the dulce de leche in the middle.\n\n679\n00:35:41,270 --> 00:35:45,590\nLet's try that.\n\n680\n00:35:45,590 --> 00:35:49,810\nIs that milk chocolate or dark chocolate?\n\n681\n00:35:49,810 --> 00:35:50,810\nThat is dark chocolate.\n\n682\n00:35:50,810 --> 00:35:54,160\nOh, I wouldn't have liked that one so it is\na good thing you got it.\n\n683\n00:35:54,160 --> 00:35:56,640\nI do like this one but I prefer the first\none.\n\n684\n00:35:56,640 --> 00:35:57,640\nYeah.\n\n685\n00:35:57,640 --> 00:35:58,640\nFor the same reasons.\n\n686\n00:35:58,640 --> 00:36:00,960\nI like icing sugar a little bit more than\ndark chocolate.\n\n687\n00:36:00,960 --> 00:36:03,570\nAnd we still have one more.\n\n688\n00:36:03,570 --> 00:36:05,320\nSo let's cut into that.\n\n689\n00:36:05,320 --> 00:36:07,290\nOh la la.\n\n690\n00:36:07,290 --> 00:36:17,680\nAlright, so again dulce de leche filling but\nthis one has a glaze over top.\n\n691\n00:36:17,680 --> 00:36:22,260\nAnd it breaks apart.\n\n692\n00:36:22,260 --> 00:36:23,410\nMmmm.\n\n693\n00:36:23,410 --> 00:36:26,080\nIt tastes like wedding cake.\n\n694\n00:36:26,080 --> 00:36:28,250\nAnd I love wedding cake.\n\n695\n00:36:28,250 --> 00:36:30,470\nGood quality wedding cake.\n\n696\n00:36:30,470 --> 00:36:31,470\nYeah.\n\n697\n00:36:31,470 --> 00:36:40,260\nSeriously, if you have a wedding coming up\nyou should have these instead of cake.\n\n698\n00:36:40,260 --> 00:36:43,030\nAnd last but not least.\n\n699\n00:36:43,030 --> 00:36:45,630\nThis one here may end up being my favorite.\n\n700\n00:36:45,630 --> 00:36:46,630\nOh, no.\n\n701\n00:36:46,630 --> 00:36:47,630\nYou just destroyed it.\n\n702\n00:36:47,630 --> 00:36:48,730\nI just destroyed it.\n\n703\n00:36:48,730 --> 00:36:50,070\nHow are we going to share.\n\n704\n00:36:50,070 --> 00:36:51,070\nOh my gosh.\n\n705\n00:36:51,070 --> 00:36:52,070\nWell, you've still got half of it.\n\n706\n00:36:52,070 --> 00:36:53,070\nIt is just smushed.\n\n707\n00:36:53,070 --> 00:36:57,410\nIt was such a hard thing to cut here.\n\n708\n00:36:57,410 --> 00:37:01,060\nSo, this one appears a coating on it.\n\n709\n00:37:01,060 --> 00:37:02,060\nIt looks glazed.\n\n710\n00:37:02,060 --> 00:37:04,099\nThat looks just like the one that I tired.\n\n711\n00:37:04,099 --> 00:37:05,890\nI think you got two of the same by accident.\n\n712\n00:37:05,890 --> 00:37:07,290\nIt is glazed.\n\n713\n00:37:07,290 --> 00:37:09,760\nAnd it is I think exactly the same one.\n\n714\n00:37:09,760 --> 00:37:11,380\nBut this is my favorite one.\n\n715\n00:37:11,380 --> 00:37:12,450\nMine too.\n\n716\n00:37:12,450 --> 00:37:16,830\nYeah, totally if I had to recommend one out\nof these six definitely get this one.\n\n717\n00:37:16,830 --> 00:37:19,060\nGood thing we got two of them.\n\n718\n00:37:19,060 --> 00:37:22,190\nSo we are now moving on to these fancier giant-sized\nalfajores.\n\n719\n00:37:22,190 --> 00:37:23,840\nYeah, time for the big boys.\n\n720\n00:37:23,840 --> 00:37:26,300\nTime to bring out the big boys.\n\n721\n00:37:26,300 --> 00:37:31,560\nAnd this one, out of the four big ones we\ngot, is the heaviest by far.\n\n722\n00:37:31,560 --> 00:37:33,130\nIt is like a brick.\n\n723\n00:37:33,130 --> 00:37:35,340\nIt actually weighs a lot in my hand.\n\n724\n00:37:35,340 --> 00:37:41,119\nI can like you know do a workout here with\nit.\n\n725\n00:37:41,119 --> 00:37:42,510\nHahaha.\n\n726\n00:37:42,510 --> 00:37:44,880\nAnd I think it is made with crackers.\n\n727\n00:37:44,880 --> 00:37:47,320\nIf you can see here.\n\n728\n00:37:47,320 --> 00:37:48,660\nIt is kind of a different type of pastry.\n\n729\n00:37:48,660 --> 00:37:52,750\nIt has got a massive amount of glaze, glazing\nall over it.\n\n730\n00:37:52,750 --> 00:37:55,950\nLet's just dig right in here.\n\n731\n00:37:55,950 --> 00:37:58,170\nBig bite.\n\n732\n00:37:58,170 --> 00:37:59,280\nWoah.\n\n733\n00:37:59,280 --> 00:38:03,859\nCheck out all of the layers.\n\n734\n00:38:03,859 --> 00:38:04,859\nHow many layers?\n\n735\n00:38:04,859 --> 00:38:09,230\nOh man, it is like the mini one, it is like\nthe wedding cake one, except you're getting\n\n736\n00:38:09,230 --> 00:38:11,710\nall of these different layers.\n\n737\n00:38:11,710 --> 00:38:13,950\nSo, this one is incredible.\n\n738\n00:38:13,950 --> 00:38:18,060\nTime for you to try your first big one.\n\n739\n00:38:18,060 --> 00:38:19,060\nAnd this one is pink.\n\n740\n00:38:19,060 --> 00:38:23,420\nAnd look, I want to show you the bottom of\nit because it is a different type of dough.\n\n741\n00:38:23,420 --> 00:38:26,640\nIt is not like the cracker one that Sam was\ntrying.\n\n742\n00:38:26,640 --> 00:38:30,710\nSo yeah, it should be interesting.\n\n743\n00:38:30,710 --> 00:38:33,410\nAnd it is pink.\n\n744\n00:38:33,410 --> 00:38:36,119\nIt is so cute.\n\n745\n00:38:36,119 --> 00:38:37,119\nMmmmm.\n\n746\n00:38:37,119 --> 00:38:38,160\nSurprise, surprise.\n\n747\n00:38:38,160 --> 00:38:41,940\nThis is the first one that doesn't have a\ndulce de leche filling.\n\n748\n00:38:41,940 --> 00:38:43,480\nWhat is in it?\n\n749\n00:38:43,480 --> 00:38:49,060\nThat right there is dulce de membrillo which\nis a quince jam.\n\n750\n00:38:49,060 --> 00:38:50,790\nNot a popular food in North America.\n\n751\n00:38:50,790 --> 00:38:56,770\nI've only ever had it here in Argentina as\na jam or like different pastries.\n\n752\n00:38:56,770 --> 00:39:02,440\nAnd yeah, it works really well with the strawberry\nglaze.\n\n753\n00:39:02,440 --> 00:39:08,940\nLook at that.\n\n754\n00:39:08,940 --> 00:39:11,109\nMmmmm.\n\n755\n00:39:11,109 --> 00:39:15,080\nSo this one right here is another behemoth.\n\n756\n00:39:15,080 --> 00:39:16,599\nYes, check it out.\n\n757\n00:39:16,599 --> 00:39:20,480\nFor my last one I'm trying what might the\nthickest one.\n\n758\n00:39:20,480 --> 00:39:21,940\nLike look at this.\n\n759\n00:39:21,940 --> 00:39:26,700\nAnd it only has two cookies and the rest of\nthis appears to be glaze with maybe dulce\n\n760\n00:39:26,700 --> 00:39:27,700\nde leche underneath.\n\n761\n00:39:27,700 --> 00:39:32,619\nThat is like an inch of dulce de leche.\n\n762\n00:39:32,619 --> 00:39:36,349\nThat is like a week's worth of sugar.\n\n763\n00:39:36,349 --> 00:39:37,700\nLook at that.\n\n764\n00:39:37,700 --> 00:39:39,050\nLook at that.\n\n765\n00:39:39,050 --> 00:39:40,400\nYou know what.\n\n766\n00:39:40,400 --> 00:39:42,100\nNew favorite one.\n\n767\n00:39:42,100 --> 00:39:43,690\nThis is my new favorite one.\n\n768\n00:39:43,690 --> 00:39:45,210\nThis beats the wedding cake one.\n\n769\n00:39:45,210 --> 00:39:47,530\nThere is so much dulce de leche and then all\nof that icing sugar.\n\n770\n00:39:47,530 --> 00:39:48,530\nOh, yeah.\n\n771\n00:39:48,530 --> 00:39:50,130\nThis is the best one.\n\n772\n00:39:50,130 --> 00:39:51,460\nRight here.\n\n773\n00:39:51,460 --> 00:39:52,780\nWinner, winner.\n\n774\n00:39:52,780 --> 00:39:54,770\nDing, ding ding.\n\n775\n00:39:54,770 --> 00:39:55,770\nWinner.\n\n776\n00:39:55,770 --> 00:39:56,770\nWinner.\n\n777\n00:39:56,770 --> 00:39:57,930\nSo this is the last one I'm trying.\n\n778\n00:39:57,930 --> 00:40:00,990\nAnd it looks quite similar to the one with\nthe pink glaze.\n\n779\n00:40:00,990 --> 00:40:04,109\nSimilar type of cookie as well.\n\n780\n00:40:04,109 --> 00:40:08,310\nSo we'll see.\n\n781\n00:40:08,310 --> 00:40:10,410\nMmmmm.\n\n782\n00:40:10,410 --> 00:40:15,160\nOkay, so again, dulce de leche filing.\n\n783\n00:40:15,160 --> 00:40:19,970\nAnd I honestly expected it to have a different\ntype of glaze.\n\n784\n00:40:19,970 --> 00:40:22,240\nMaybe lemon or you know something unusual.\n\n785\n00:40:22,240 --> 00:40:24,720\nBut it is just your standard glaze.\n\n786\n00:40:24,720 --> 00:40:26,080\nIt tastes like sugar.\n\n787\n00:40:26,080 --> 00:40:35,540\nAnd I'm not complaining because I really enjoy\nglazed pastries so this is a pretty good one.\n\n788\n00:40:35,540 --> 00:40:40,750\nSo now that we've devoured all those delicious\nalfajores it is time to talk about price point.\n\n789\n00:40:40,750 --> 00:40:47,250\nYeah, so in total it came to 130 Pesos which\nis right in between 10 Canadian and 10 US\n\n790\n00:40:47,250 --> 00:40:48,250\ndollars right now.\n\n791\n00:40:48,250 --> 00:40:49,950\nYeah, and that was for the 4 large one.\n\n792\n00:40:49,950 --> 00:40:50,950\nThe 4 large alfajores.\n\n793\n00:40:50,950 --> 00:40:54,010\nYeah, the 4 large ones and 6 little ones.\n\n794\n00:40:54,010 --> 00:40:55,410\nAnd we got it from here.\n\n795\n00:40:55,410 --> 00:40:56,750\nLa Pasta Frola.\n\n796\n00:40:56,750 --> 00:40:59,440\nSo this is on Avenida Corrientes.\n\n797\n00:40:59,440 --> 00:41:02,520\nIt is and it has existed since 1917.\n\n798\n00:41:02,520 --> 00:41:04,310\nSo 99 years old.\n\n799\n00:41:04,310 --> 00:41:05,660\nNext year it'll be a hundred.\n\n800\n00:41:05,660 --> 00:41:12,849\nBig anniversary coming up.\n\n801\n00:41:12,849 --> 00:41:30,660\nIt is lunchtime.\n\n802\n00:41:30,660 --> 00:41:32,450\nOur favorite time of day.\n\n803\n00:41:32,450 --> 00:41:34,900\nToday we're eating at a place called La Americana.\n\n804\n00:41:34,900 --> 00:41:38,690\nAnd the slogan is La Reina de las Empanadas.\n\n805\n00:41:38,690 --> 00:41:41,700\nThe queen of the empanadas, so that is exactly\nwhat we're going to be trying.\n\n806\n00:41:41,700 --> 00:41:46,690\nWe've ordered a sampler plate with five different\nones and that should be coming really soon.\n\n807\n00:41:46,690 --> 00:41:50,830\nSo La Americana, the name of this restaurant,\nis actually a little bit of a misnomer because\n\n808\n00:41:50,830 --> 00:41:54,670\nthey specialize in more like traditional hearty\ntypes of fare.\n\n809\n00:41:54,670 --> 00:41:56,450\nYeah, like pizza and empanadas.\n\n810\n00:41:56,450 --> 00:41:57,450\nYou won't be finding hot dogs or hamburgers.\n\n811\n00:41:57,450 --> 00:41:58,450\nNo, nothing like that.\n\n812\n00:41:58,450 --> 00:41:59,450\nNo, it is not American.\n\n813\n00:41:59,450 --> 00:42:02,810\nAnd this is one of these cool longstanding\nrestaurants that is located on Avenida Corrientes.\n\n814\n00:42:02,810 --> 00:42:03,950\nYeah, the theatre district area.\n\n815\n00:42:03,950 --> 00:42:08,760\nWhat is that fancy little thing you've got\nover there.\n\n816\n00:42:08,760 --> 00:42:10,170\nAlright, so this is pretty cool.\n\n817\n00:42:10,170 --> 00:42:11,170\nIt is called soda sifon.\n\n818\n00:42:11,170 --> 00:42:13,980\nAnd it is basically soda water and I guess\nthey just prepare it here.\n\n819\n00:42:13,980 --> 00:42:15,119\nHonestly, I don't know the technicalities.\n\n820\n00:42:15,119 --> 00:42:17,210\nI don't know how you make soda water.\n\n821\n00:42:17,210 --> 00:42:19,700\nWell, that is obviously the device that makes\nit work.\n\n822\n00:42:19,700 --> 00:42:22,970\nBut yeah, so then you just go like this.\n\n823\n00:42:22,970 --> 00:42:28,160\nOh, it is leaking.\n\n824\n00:42:28,160 --> 00:42:32,060\nYou've got soda.\n\n825\n00:42:32,060 --> 00:42:33,060\nI do have soda.\n\n826\n00:42:33,060 --> 00:42:34,060\nLa la la.\n\n827\n00:42:34,060 --> 00:42:35,130\nLook at those bubbles.\n\n828\n00:42:35,130 --> 00:42:36,130\nIsn't that cool.\n\n829\n00:42:36,130 --> 00:42:37,130\nSalut!\n\n830\n00:42:37,130 --> 00:42:39,120\nIsn't it bad luck to toast with just water?\n\n831\n00:42:39,120 --> 00:42:40,120\nProbably is.\n\n832\n00:42:40,120 --> 00:42:44,320\nIt tastes like soda water.\n\n833\n00:42:44,320 --> 00:42:49,940\nThey have arrived.\n\n834\n00:42:49,940 --> 00:42:55,700\nYes, and I think we may have ordered one too\nmany because these are massive.\n\n835\n00:42:55,700 --> 00:42:57,070\nTwo or three too many.\n\n836\n00:42:57,070 --> 00:42:58,510\nThese are gigantic.\n\n837\n00:42:58,510 --> 00:43:03,040\nThey're a lot bigger than what we were expecting\nso I think we'll have some leftovers for dinner\n\n838\n00:43:03,040 --> 00:43:04,330\nor maybe a quick snack.\n\n839\n00:43:04,330 --> 00:43:07,150\nUm, but anyway let's dig right in.\n\n840\n00:43:07,150 --> 00:43:09,310\nI'm going to start with this one right here.\n\n841\n00:43:09,310 --> 00:43:11,290\nThis one is called Cuyanita.\n\n842\n00:43:11,290 --> 00:43:16,830\nIt is a meat empanada that has been deep-fried.\n\n843\n00:43:16,830 --> 00:43:20,369\nSo let's just cut into it first so you can\nsee the filling.\n\n844\n00:43:20,369 --> 00:43:22,320\nThere we go.\n\n845\n00:43:22,320 --> 00:43:24,280\nIt is steaming.\n\n846\n00:43:24,280 --> 00:43:34,800\nSo you can see the beef there, there is a\ngreen olive and also a bit of egg.\n\n847\n00:43:34,800 --> 00:43:38,650\nI'm going to have to wait for this to cool\ndown.\n\n848\n00:43:38,650 --> 00:43:43,390\nI think it is fresh out of the deep fryer\nto be honest.\n\n849\n00:43:43,390 --> 00:43:46,839\nIt is burning my fingers.\n\n850\n00:43:46,839 --> 00:43:49,589\nBlow on your food.\n\n851\n00:43:49,589 --> 00:43:50,589\nMmmmm.\n\n852\n00:43:50,589 --> 00:43:53,030\nOh, oh my gosh.\n\n853\n00:43:53,030 --> 00:43:56,600\nThat is one of the best ones I've had in the\ncountry.\n\n854\n00:43:56,600 --> 00:43:59,359\nI kid you not.\n\n855\n00:43:59,359 --> 00:44:05,450\nBut have a look.\n\n856\n00:44:05,450 --> 00:44:07,650\nThe meat is kind of juicy.\n\n857\n00:44:07,650 --> 00:44:14,650\nIt is really nice and also the dough is made\nwith lard.\n\n858\n00:44:14,650 --> 00:44:20,190\nSo you kind of get like a salty greasiness\ncoming through which probably isn't healthy\n\n859\n00:44:20,190 --> 00:44:21,890\nbut it tastes amazing.\n\n860\n00:44:21,890 --> 00:44:24,880\nAnd which one are you trying next?\n\n861\n00:44:24,880 --> 00:44:29,990\nI'm trying Criolla which is also a meat one\nbut apparently this one is baked as opposed\n\n862\n00:44:29,990 --> 00:44:30,990\nto fried.\n\n863\n00:44:30,990 --> 00:44:34,060\nSo let's dissect that here.\n\n864\n00:44:34,060 --> 00:44:36,830\nOh, look you can see the juices.\n\n865\n00:44:36,830 --> 00:44:38,700\nThe juices are coming out.\n\n866\n00:44:38,700 --> 00:44:39,700\nOh, wow.\n\n867\n00:44:39,700 --> 00:44:40,700\nWow!\n\n868\n00:44:40,700 --> 00:44:41,700\nWow.\n\n869\n00:44:41,700 --> 00:44:42,700\nOh, wow!\n\n870\n00:44:42,700 --> 00:44:46,440\nYou know what I don't even know I can really\nhold it.\n\n871\n00:44:46,440 --> 00:44:47,693\nOh, that has got a green olive in it as well.\n\n872\n00:44:47,693 --> 00:44:48,693\nYou can see it steaming.\n\n873\n00:44:48,693 --> 00:44:49,693\nLook at that.\n\n874\n00:44:49,693 --> 00:44:50,693\nOh, baby.\n\n875\n00:44:50,693 --> 00:44:51,693\nLet's try that.\n\n876\n00:44:51,693 --> 00:44:52,693\nSo you also had a bit of mine which was deep-fried.\n\n877\n00:44:52,693 --> 00:44:57,140\nSo you'll have to compare the two.\n\n878\n00:44:57,140 --> 00:45:05,802\nYou know what, there is one common element\nbetween the two of them and that is that there\n\n879\n00:45:05,802 --> 00:45:08,980\nis so much awesome juicy ingredients inside.\n\n880\n00:45:08,980 --> 00:45:15,320\nLike, these are some of the best empanadas\nwe've had in South America not just in Buenos\n\n881\n00:45:15,320 --> 00:45:16,320\nAires.\n\n882\n00:45:16,320 --> 00:45:18,730\nThey're so juicy and so flavorful.\n\n883\n00:45:18,730 --> 00:45:24,099\nHonestly, the only difference really between\nthe fried and the baked one is just how the\n\n884\n00:45:24,099 --> 00:45:25,160\ndough tastes on the outside.\n\n885\n00:45:25,160 --> 00:45:29,560\nThe fried one is a bit more crispier whereas\nthis one has more of that typical baked type\n\n886\n00:45:29,560 --> 00:45:30,859\nof texture.\n\n887\n00:45:30,859 --> 00:45:36,160\nSo next up I'm going to try one that is called\nPastel de Choclo which technically isn't an\n\n888\n00:45:36,160 --> 00:45:37,160\nempanada.\n\n889\n00:45:37,160 --> 00:45:39,200\nIt is round and it looks more like a pastry.\n\n890\n00:45:39,200 --> 00:45:43,550\nBut I mean, it kind of looks like a fancy\nDanish or something.\n\n891\n00:45:43,550 --> 00:45:47,940\nBut it was listed on the menu next to all\nof the empanadas so we figured why not.\n\n892\n00:45:47,940 --> 00:45:51,250\nLet's just add it in.\n\n893\n00:45:51,250 --> 00:45:54,930\nOh, look at all of the corn.\n\n894\n00:45:54,930 --> 00:45:55,930\nOh, yeah wow.\n\n895\n00:45:55,930 --> 00:45:56,930\nLook at that.\n\n896\n00:45:56,930 --> 00:45:57,930\nYeah, oh my.\n\n897\n00:45:57,930 --> 00:46:01,020\nSo this one is a lot flakier if you can see\nthe dough it has lots of layers.\n\n898\n00:46:01,020 --> 00:46:02,570\nIt is like Mille-feuille.\n\n899\n00:46:02,570 --> 00:46:05,290\nUm, and yeah you can see the corn right there.\n\n900\n00:46:05,290 --> 00:46:06,300\nIt is very buttery.\n\n901\n00:46:06,300 --> 00:46:07,540\nYou can feel it.\n\n902\n00:46:07,540 --> 00:46:09,090\nLet's take a big bite.\n\n903\n00:46:09,090 --> 00:46:20,220\nTo me it looks like a cross between a Danish\nand a Croissant.\n\n904\n00:46:20,220 --> 00:46:21,220\nA stuffed Danish.\n\n905\n00:46:21,220 --> 00:46:22,220\nMmmmm.\n\n906\n00:46:22,220 --> 00:46:23,220\nYou know what it has icing sugar on top.\n\n907\n00:46:23,220 --> 00:46:26,890\nSo it is an interesting combination because\nit is kind of savory.\n\n908\n00:46:26,890 --> 00:46:30,830\nLike I wouldn't say the dough is super salty\nbut it is kind of savory with the corn.\n\n909\n00:46:30,830 --> 00:46:34,200\nAnd then you add a bit of sugar on top.\n\n910\n00:46:34,200 --> 00:46:35,840\nIt is interesting.\n\n911\n00:46:35,840 --> 00:46:37,910\nI've never had anything like this.\n\n912\n00:46:37,910 --> 00:46:44,010\nIt is like a crossover pastry.\n\n913\n00:46:44,010 --> 00:46:45,020\nMmmmm.\n\n914\n00:46:45,020 --> 00:46:46,040\nUnusual.\n\n915\n00:46:46,040 --> 00:46:48,560\nBut I'm glad I tried it.\n\n916\n00:46:48,560 --> 00:46:49,859\nIt is time for another.\n\n917\n00:46:49,859 --> 00:46:50,859\nWhich one are you having next?\n\n918\n00:46:50,859 --> 00:46:53,110\nYes, I am having the tuna one.\n\n919\n00:46:53,110 --> 00:46:54,200\nThe atún one.\n\n920\n00:46:54,200 --> 00:46:58,890\nAnd much like the one you just tried this\none has a texture more or like a pastry or\n\n921\n00:46:58,890 --> 00:46:59,890\na croissant.\n\n922\n00:46:59,890 --> 00:47:00,890\nYeah.\n\n923\n00:47:00,890 --> 00:47:02,950\nAnd so very flaky.\n\n924\n00:47:02,950 --> 00:47:06,080\nBut you can see there is a generous amount\nof tuna here.\n\n925\n00:47:06,080 --> 00:47:08,010\nLet's see.\n\n926\n00:47:08,010 --> 00:47:09,010\nMmmm.\n\n927\n00:47:09,010 --> 00:47:10,010\nYum.\n\n928\n00:47:10,010 --> 00:47:13,250\nAlright, let's try that.\n\n929\n00:47:13,250 --> 00:47:14,480\nMmmmm.\n\n930\n00:47:14,480 --> 00:47:15,710\nYeah.\n\n931\n00:47:15,710 --> 00:47:19,400\nThat's really good.\n\n932\n00:47:19,400 --> 00:47:27,275\nI haven't had a lot of empanadas with tuna\nbefore so this is a pretty unique flavor.\n\n933\n00:47:27,275 --> 00:47:34,740\nAnd it just it is kind of strange having a\ntuna pastry that is more like a like a croissant\n\n934\n00:47:34,740 --> 00:47:36,460\nthan a typical empanda.\n\n935\n00:47:36,460 --> 00:47:38,080\nYeah, but it goes well.\n\n936\n00:47:38,080 --> 00:47:41,210\nI mean there is also a little bit of a sugary\ntaste on this one too.\n\n937\n00:47:41,210 --> 00:47:43,440\nBut it is overwhelmingly savory though.\n\n938\n00:47:43,440 --> 00:47:48,530\nI noticed it had a bit of icing sugar.\n\n939\n00:47:48,530 --> 00:47:49,530\nGood stuff.\n\n940\n00:47:49,530 --> 00:47:50,530\nWell, well was that a good choice for lunch?\n\n941\n00:47:50,530 --> 00:47:52,720\nYeah, that was an awesome surprise.\n\n942\n00:47:52,720 --> 00:47:56,190\nI mean, we though the empanadas would be good\nhere but we didn't know how good they'd be.\n\n943\n00:47:56,190 --> 00:47:57,190\nThey were spectacular.\n\n944\n00:47:57,190 --> 00:47:59,690\nAnd they're very affordable too.\n\n945\n00:47:59,690 --> 00:48:02,200\nBetween 19 to 26 Pesos.\n\n946\n00:48:02,200 --> 00:48:04,760\nSo that is not a lot of money at all.\n\n947\n00:48:04,760 --> 00:48:10,849\nI mean, you're looking at less than $2 US\ndollars between 1 to 2 US dollars about 1.50\n\n948\n00:48:10,849 --> 00:48:13,869\nto 2.00 US dollars.\n\n949\n00:48:13,869 --> 00:48:17,640\nIt is really good value.\n\n950\n00:48:17,640 --> 00:48:22,170\nSo yeah, come check it out.\n\n951\n00:48:22,170 --> 00:48:25,940\nLa Americana on Avenida Corrientes.\n\n952\n00:48:25,940 --> 00:48:26,940\nYes.\n\n953\n00:48:26,940 --> 00:48:28,320\nWell hello from Buenos Aires!\n\n954\n00:48:28,320 --> 00:48:33,579\nIt is lunchtime in the city and today we have\na very special meal planned for you.\n\n955\n00:48:33,579 --> 00:48:36,109\nAnd for us because we're going to be eating\nit.\n\n956\n00:48:36,109 --> 00:48:40,960\nWe're going to a place called El Club de la\nMilanesa and they specialize in Milanesas.\n\n957\n00:48:40,960 --> 00:48:45,900\nAnd we're been there once before, we loved\nit, we knew we had to go back and make a video.\n\n958\n00:48:45,900 --> 00:48:49,990\nSo let's get going.\n\n959\n00:48:49,990 --> 00:48:55,450\nWell, we are here.\n\n960\n00:48:55,450 --> 00:49:06,360\nThis restaurant has several locations across\nthe city.\n\n961\n00:49:06,360 --> 00:49:20,420\nAnd today we're eating at the one in Recoleta.\n\n962\n00:49:20,420 --> 00:49:29,270\nHave you chosen what you want for lunch Sam?\n\n963\n00:49:29,270 --> 00:49:32,820\nI think we're getting pretty close to ordering\nour meal, yeah.\n\n964\n00:49:32,820 --> 00:49:33,820\nYeah.\n\n965\n00:49:33,820 --> 00:49:35,210\nSo they have some pretty cool napkins.\n\n966\n00:49:35,210 --> 00:49:38,100\nComé Sin Culpa means eat without guilt.\n\n967\n00:49:38,100 --> 00:49:40,160\nAnd we're pretty good at that.\n\n968\n00:49:40,160 --> 00:49:41,160\nOh yeah.\n\n969\n00:49:41,160 --> 00:49:51,960\nOkay, so we have placed our order and now\nwe're just filling up on bread until it comes.\n\n970\n00:49:51,960 --> 00:49:52,960\nBut Sam, can you tell us what a Milanesa is\nfor people who aren't too familiar with this\n\n971\n00:49:52,960 --> 00:49:53,960\ndish?\n\n972\n00:49:53,960 --> 00:49:55,660\nSure, so Milanesa is basically a meat fillet\nthat has been dipped in egg and coated in\n\n973\n00:49:55,660 --> 00:49:56,660\nbread and then deep-fried.\n\n974\n00:49:56,660 --> 00:50:04,000\nSo it is somewhat similar to a Schnitzel but\nit has a very unique Argentine twist.\n\n975\n00:50:04,000 --> 00:50:10,250\nYeah, it is really good.\n\n976\n00:50:10,250 --> 00:50:15,080\nIt is thinner than a Schnitzel actually.\n\n977\n00:50:15,080 --> 00:50:22,100\nAnd it is usually veal but it can also be\nbeef or chicken.\n\n978\n00:50:22,100 --> 00:50:23,100\nYeah.\n\n979\n00:50:23,100 --> 00:50:26,740\nSo we'll actually have to try these in order\nto be able to tell you what they are exactly.\n\n980\n00:50:26,740 --> 00:50:34,380\nBut at first glance this looks like guacamole,\nbarbecue sauce, mustard, this looks like mozzarella\n\n981\n00:50:34,380 --> 00:50:39,811\ncheese with a tomato and basil, this one is\nham and cheese and tomato sauce, this is a\n\n982\n00:50:39,811 --> 00:50:44,580\ncream of cheddar and melted cheddar with bacon\nover top.\n\n983\n00:50:44,580 --> 00:50:48,790\nWe couldn't decide which one to order so why\nnot get a sampler portion.\n\n984\n00:50:48,790 --> 00:50:56,270\nYeah, so we get seven different ones to sample\nand that comes with a salad and these delicious\n\n985\n00:50:56,270 --> 00:50:57,270\npotatoes.\n\n986\n00:50:57,270 --> 00:50:58,850\nCheesy fries.\n\n987\n00:50:58,850 --> 00:51:01,430\nAlright, looks good.\n\n988\n00:51:01,430 --> 00:51:07,730\nLet's get all of the toppings on there.\n\n989\n00:51:07,730 --> 00:51:09,290\nMmmm.\n\n990\n00:51:09,290 --> 00:51:13,950\nHow is that?\n\n991\n00:51:13,950 --> 00:51:17,060\nOh, yeah.\n\n992\n00:51:17,060 --> 00:51:21,599\nSo that is veal, cheddar cheese, a little\nbit of bacon.\n\n993\n00:51:21,599 --> 00:51:25,180\nUm, and like thinly sliced spring onions on\ntop.\n\n994\n00:51:25,180 --> 00:51:28,950\nAnd it is really tender meat.\n\n995\n00:51:28,950 --> 00:51:33,860\nLike it is so soft.\n\n996\n00:51:33,860 --> 00:51:34,860\nWow.\n\n997\n00:51:34,860 --> 00:51:42,140\nSo I am having the Caprese one which is spinach,\ncheese which appears to be mozzarella and\n\n998\n00:51:42,140 --> 00:51:43,140\ntomato.\n\n999\n00:51:43,140 --> 00:51:51,530\nI think that is actually basil but we'll let\nit slide.\n\n1000\n00:51:51,530 --> 00:51:53,480\nThat's really good.\n\n1001\n00:51:53,480 --> 00:52:01,010\nWhen you add the tomato like that it gives\nit an extra bit of juiciness which I really\n\n1002\n00:52:01,010 --> 00:52:02,460\nlike.\n\n1003\n00:52:02,460 --> 00:52:04,450\nNice and fresh.\n\n1004\n00:52:04,450 --> 00:52:05,450\nGood stuff.\n\n1005\n00:52:05,450 --> 00:52:06,450\nNext up guacamole.\n\n1006\n00:52:06,450 --> 00:52:10,880\nYeah, this looks a little bit Mexican.\n\n1007\n00:52:10,880 --> 00:52:14,700\nLet's see.\n\n1008\n00:52:14,700 --> 00:52:25,270\nI'm going to try some of this.\n\n1009\n00:52:25,270 --> 00:52:26,270\nMmmm.\n\n1010\n00:52:26,270 --> 00:52:28,510\nThat's good guacamole.\n\n1011\n00:52:28,510 --> 00:52:30,770\nIt has lots of lime.\n\n1012\n00:52:30,770 --> 00:52:33,093\nIt also has tomatoes and I think I'm having\nparsley.\n\n1013\n00:52:33,093 --> 00:52:34,093\nNot cilantro.\n\n1014\n00:52:34,093 --> 00:52:35,270\nI can usually tell when it is cilantro.\n\n1015\n00:52:35,270 --> 00:52:36,829\nThat is pretty special.\n\n1016\n00:52:36,829 --> 00:52:38,770\nBut yeah, another good one.\n\n1017\n00:52:38,770 --> 00:52:40,960\nAlright, next up.\n\n1018\n00:52:40,960 --> 00:52:51,099\nThis one appears to have ham, tomato sauce\nand cheese as a topping.\n\n1019\n00:52:51,099 --> 00:52:52,770\nMmmm.\n\n1020\n00:52:52,770 --> 00:52:54,440\nWow.\n\n1021\n00:52:54,440 --> 00:52:58,940\nYou know what, I thought just the kind of\ncheese they may put on top of this might be\n\n1022\n00:52:58,940 --> 00:53:03,170\nprocessed or kind of low quality but this\nis really good high quality cheese.\n\n1023\n00:53:03,170 --> 00:53:06,329\nAnd so far this one is by far my favorite.\n\n1024\n00:53:06,329 --> 00:53:09,900\nOkay, yet another.\n\n1025\n00:53:09,900 --> 00:53:10,940\nAny idea what this one is?\n\n1026\n00:53:10,940 --> 00:53:13,280\nI think it is barbecue sauce.\n\n1027\n00:53:13,280 --> 00:53:14,280\nJust at first glance.\n\n1028\n00:53:14,280 --> 00:53:15,280\nIt smells like it.\n\n1029\n00:53:15,280 --> 00:53:16,280\nWe'll see.\n\n1030\n00:53:16,280 --> 00:53:17,280\nLet's get that on there.\n\n1031\n00:53:17,280 --> 00:53:18,280\nMmmm.\n\n1032\n00:53:18,280 --> 00:53:19,640\nIt is barbecue sauce.\n\n1033\n00:53:19,640 --> 00:53:31,030\nAnd you know what.\n\n1034\n00:53:31,030 --> 00:53:39,390\nI grew up eating Milanesas but I never would\nhave thought to put barbecue sauce on it.\n\n1035\n00:53:39,390 --> 00:53:40,390\nThat is pretty unusual.\n\n1036\n00:53:40,390 --> 00:53:41,390\nBut it works.\n\n1037\n00:53:41,390 --> 00:53:46,110\nI actually like it.\n\n1038\n00:53:46,110 --> 00:53:48,650\nI think it may be one of my favorites so far.\n\n1039\n00:53:48,650 --> 00:53:57,770\nShe's taking a second bite.\n\n1040\n00:53:57,770 --> 00:54:03,560\nAnd that one appears to have pickle.\n\n1041\n00:54:03,560 --> 00:54:05,849\nYeah, let's see.\n\n1042\n00:54:05,849 --> 00:54:08,950\nIt looks like Dijon mustard.\n\n1043\n00:54:08,950 --> 00:54:17,210\nIt has a pickle, it has some bacon and spring\nonions.\n\n1044\n00:54:17,210 --> 00:54:19,730\nThat's Dijon mustard for sure.\n\n1045\n00:54:19,730 --> 00:54:26,370\nAgain, that is a bit unusual.\n\n1046\n00:54:26,370 --> 00:54:31,280\nI tend to only put mustard on hot-dogs or\nsausages so I've never had it with Milanesa\n\n1047\n00:54:31,280 --> 00:54:32,280\nbefore.\n\n1048\n00:54:32,280 --> 00:54:33,280\nBut it works.\n\n1049\n00:54:33,280 --> 00:54:34,710\nIt is different.\n\n1050\n00:54:34,710 --> 00:54:41,089\nAlright, and last but not least, I've got\none that appears to have cream of cheddar\n\n1051\n00:54:41,089 --> 00:54:44,290\nwith some bacon added.\n\n1052\n00:54:44,290 --> 00:54:45,310\nMmmmm.\n\n1053\n00:54:45,310 --> 00:54:47,349\nOh, yeah.\n\n1054\n00:54:47,349 --> 00:54:49,390\nOh, yeah.\n\n1055\n00:54:49,390 --> 00:54:51,430\nOh yeah.\n\n1056\n00:54:51,430 --> 00:54:54,210\nThat's like having high Cheese Whiz put on\ntop.\n\n1057\n00:54:54,210 --> 00:54:57,180\nAnd then you add a little bacon.\n\n1058\n00:54:57,180 --> 00:54:59,099\nBig time winning combo.\n\n1059\n00:54:59,099 --> 00:55:00,099\nBig time.\n\n1060\n00:55:00,099 --> 00:55:03,450\nOkay, so this right here I'm really excited\nabout.\n\n1061\n00:55:03,450 --> 00:55:06,500\nThis is our side dish and it is called papas\ncriminales.\n\n1062\n00:55:06,500 --> 00:55:07,800\nCriminal potatoes.\n\n1063\n00:55:07,800 --> 00:55:12,940\nAnd again, this looks like an Argentinian\ntwist on the Canadian poutine.\n\n1064\n00:55:12,940 --> 00:55:15,230\nSo it is French Fries with lots of different\ntoppings.\n\n1065\n00:55:15,230 --> 00:55:19,780\nSo let's take a little tour of the bowl and\nI'm going to tell you what is in here.\n\n1066\n00:55:19,780 --> 00:55:28,520\nSo we have mozzarella cheese and cheddar cheese\nand we have red onions and some paprika and\n\n1067\n00:55:28,520 --> 00:55:29,530\nspring onions.\n\n1068\n00:55:29,530 --> 00:55:32,430\nSo why don't we just mix it all around.\n\n1069\n00:55:32,430 --> 00:55:35,940\nOh, and scrambled eggs, oh and bacon.\n\n1070\n00:55:35,940 --> 00:55:39,010\nIt is the dish that keeps on giving.\n\n1071\n00:55:39,010 --> 00:55:40,010\nLook at that.\n\n1072\n00:55:40,010 --> 00:55:41,010\nA little bit of everything.\n\n1073\n00:55:41,010 --> 00:55:49,599\nOh my, I love poutine so this right up my\nalley.\n\n1074\n00:55:49,599 --> 00:55:52,660\nLook at that.\n\n1075\n00:55:52,660 --> 00:55:53,690\nMmmm.\n\n1076\n00:55:53,690 --> 00:55:56,930\nNothing healthy about it I bet it is amazing.\n\n1077\n00:55:56,930 --> 00:55:58,170\nI know.\n\n1078\n00:55:58,170 --> 00:56:00,720\nOur main order of Milanesa came with these\npotatoes and a salad.\n\n1079\n00:56:00,720 --> 00:56:07,640\nAnd I think the salad is going to be a little\nbit neglected on this meal.\n\n1080\n00:56:07,640 --> 00:56:12,599\nSo we're finishing up the meal and Sam has\naltogether given up on cutlery.\n\n1081\n00:56:12,599 --> 00:56:18,130\nIt's caveman style the rest of the way to\nfinish all of this.\n\n1082\n00:56:18,130 --> 00:56:19,130\nYeah.\n\n1083\n00:56:19,130 --> 00:56:20,130\nWell, we sure took care of that.\n\n1084\n00:56:20,130 --> 00:56:21,130\nWe demolished that.\n\n1085\n00:56:21,130 --> 00:56:22,130\nHow are you feeling?\n\n1086\n00:56:22,130 --> 00:56:27,930\nThis is a classic case of my eyes being a\nlittle bigger than my stomach.\n\n1087\n00:56:27,930 --> 00:56:29,700\nI am not full.\n\n1088\n00:56:29,700 --> 00:56:31,060\nI'm beyond full.\n\n1089\n00:56:31,060 --> 00:56:34,850\nSo basically my siesta is going to be starting\nreally early today and I think I'm going to\n\n1090\n00:56:34,850 --> 00:56:36,890\nbe having a longer one than usual.\n\n1091\n00:56:36,890 --> 00:56:42,460\nAlright, and if someone wants to try to get\nsimilarly stuffed like we did what would they\n\n1092\n00:56:42,460 --> 00:56:43,839\nbe looking at in terms of price?\n\n1093\n00:56:43,839 --> 00:56:49,970\nOkay, so that whole sampler with the potatoes,\nyou know the criminal potatoes and the salad\n\n1094\n00:56:49,970 --> 00:56:54,700\ncame to over 300 Pesos and that is just over\ntwenty US dollars.\n\n1095\n00:56:54,700 --> 00:56:58,070\nSo not a bad price for feeding two grown people.\n\n1096\n00:56:58,070 --> 00:56:59,990\nYeah, we could have used a third person honestly.\n\n1097\n00:56:59,990 --> 00:57:00,990\nYeah.\n\n1098\n00:57:00,990 --> 00:57:04,260\nBring a friend.\n\n1099\n00:57:04,260 --> 00:57:08,090\n#eatArgentina\n\n1100\n00:57:08,090 --> 00:57:27,040\nSo it is a bit of a rainy day out here in\nBuenos Aires so we thought let's start the\n\n1101\n00:57:27,040 --> 00:57:28,040\nday with something sweet.\n\n1102\n00:57:28,040 --> 00:57:30,040\nSo we came to one of our favorite cafes.\n\n1103\n00:57:30,040 --> 00:57:35,430\nThis place is called Petit Colon and we're\ngoing to be sampling facturas.\n\n1104\n00:57:35,430 --> 00:57:40,530\nSo a factura is an elaborate European pastry\nand these were brought over by European immigrants.\n\n1105\n00:57:40,530 --> 00:57:42,520\nAnd now you can find countless varieties.\n\n1106\n00:57:42,520 --> 00:57:47,190\nSo we've ordered six different ones, they're\nlooking pretty good right over here.\n\n1107\n00:57:47,190 --> 00:57:49,150\nSo we're going to be sampling those.\n\n1108\n00:57:49,150 --> 00:57:51,790\nAnd you can get them with lots of different\ntoppings.\n\n1109\n00:57:51,790 --> 00:57:57,130\nUm, we have a few with custard, some with\nquince jam and generally you can also get\n\n1110\n00:57:57,130 --> 00:57:58,130\nsome with dulce de leche.\n\n1111\n00:57:58,130 --> 00:58:01,380\nBut those tend to be the first ones to disappear\nbecause they're so good.\n\n1112\n00:58:01,380 --> 00:58:10,900\nSo we don't have any dulce de leche right\nnow.\n\n1113\n00:58:10,900 --> 00:58:12,310\nYeah.\n\n1114\n00:58:12,310 --> 00:58:20,060\nSo we have to show you Sam's coffee because\nit is pretty fancy.\n\n1115\n00:58:20,060 --> 00:58:25,170\nYeah, normally when I go out for coffee in\nBuenos Aires I end up getting cafe con leche.\n\n1116\n00:58:25,170 --> 00:58:26,800\nThat is kind of your standard coffee.\n\n1117\n00:58:26,800 --> 00:58:29,560\nBut I'm getting a little bit fancy pants today.\n\n1118\n00:58:29,560 --> 00:58:36,190\nI have ordered a cappacino that comes with\na heaping amount of cinnamon on top.\n\n1119\n00:58:36,190 --> 00:58:37,750\nYeah, cappuccino con canela.\n\n1120\n00:58:37,750 --> 00:58:41,990\nYes, so it is time to try that.\n\n1121\n00:58:41,990 --> 00:58:44,490\nYeah.\n\n1122\n00:58:44,490 --> 00:58:49,490\nOh, yeah.\n\n1123\n00:58:49,490 --> 00:58:50,570\nThat's really good.\n\n1124\n00:58:50,570 --> 00:58:56,510\nI mean I like my cafe con leche but if I can\nupgrade it to a cappuccino then it is worth\n\n1125\n00:58:56,510 --> 00:58:57,740\ndoing so.\n\n1126\n00:58:57,740 --> 00:59:00,590\nIt looks like the holiday season in a cup.\n\n1127\n00:59:00,590 --> 00:59:01,590\nYes.\n\n1128\n00:59:01,590 --> 00:59:02,590\nOkay.\n\n1129\n00:59:02,590 --> 00:59:04,100\nSo let's start with this one.\n\n1130\n00:59:04,100 --> 00:59:05,100\nLook at that.\n\n1131\n00:59:05,100 --> 00:59:06,100\nOh!\n\n1132\n00:59:06,100 --> 00:59:07,100\nMmmmm.\n\n1133\n00:59:07,100 --> 00:59:08,100\nOh, wow.\n\n1134\n00:59:08,100 --> 00:59:09,100\nThat's really good stuff.\n\n1135\n00:59:09,100 --> 00:59:10,100\nHave a look.\n\n1136\n00:59:10,100 --> 00:59:22,420\nSo it is kind of like a light buttery fluffy\npastry.\n\n1137\n00:59:22,420 --> 00:59:27,750\nThis one has crema pastalera which is kind\nof like a custard and it also has shaved coconut\n\n1138\n00:59:27,750 --> 00:59:29,550\non top and little bit of glaze.\n\n1139\n00:59:29,550 --> 00:59:30,829\nSo good!\n\n1140\n00:59:30,829 --> 00:59:35,319\nI'm going in for a second bite.\n\n1141\n00:59:35,319 --> 00:59:39,160\nWould you say it is scrumptious?\n\n1142\n00:59:39,160 --> 00:59:40,160\nScrumptious!\n\n1143\n00:59:40,160 --> 00:59:41,190\nAlright, time for me to dig in.\n\n1144\n00:59:41,190 --> 00:59:44,339\nSo this is my first one here.\n\n1145\n00:59:44,339 --> 00:59:48,300\nIt appears to have maybe a slice of orange\nor peach.\n\n1146\n00:59:48,300 --> 00:59:49,300\nI'm not entirely sure.\n\n1147\n00:59:49,300 --> 00:59:50,300\nI think it is peach.\n\n1148\n00:59:50,300 --> 00:59:51,300\nIt could be peach.\n\n1149\n00:59:51,300 --> 00:59:54,080\nI'll try to get a bite of the peach.\n\n1150\n00:59:54,080 --> 00:59:55,920\nMmmmm.\n\n1151\n00:59:55,920 --> 00:59:57,760\nWow.\n\n1152\n00:59:57,760 --> 01:00:03,280\nIt is peach.\n\n1153\n01:00:03,280 --> 01:00:09,210\nAnd these are really buttery, moist and like\nyou really taste the sugar too.\n\n1154\n01:00:09,210 --> 01:00:11,720\nI mean these facturas are good quality stuff.\n\n1155\n01:00:11,720 --> 01:00:13,200\nLet's get a closer look.\n\n1156\n01:00:13,200 --> 01:00:16,040\nSo that was peach and custard right?\n\n1157\n01:00:16,040 --> 01:00:17,660\nCustard in the middle.\n\n1158\n01:00:17,660 --> 01:00:27,900\nPeach, custard and a few nuts it would appear.\n\n1159\n01:00:27,900 --> 01:00:31,130\nYep, walnuts.\n\n1160\n01:00:31,130 --> 01:00:33,770\nAlright, time for another.\n\n1161\n01:00:33,770 --> 01:00:37,740\nSo this one has poppy seed and cherry in the\nmiddle.\n\n1162\n01:00:37,740 --> 01:00:38,740\nMmmmm.\n\n1163\n01:00:38,740 --> 01:00:39,740\nOkay.\n\n1164\n01:00:39,740 --> 01:00:46,420\nI've never had a factura with poppyseed before.\n\n1165\n01:00:46,420 --> 01:00:52,880\nBut it gives it a nice little hint in the\nbackground.\n\n1166\n01:00:52,880 --> 01:00:53,880\nIt is kind of nice.\n\n1167\n01:00:53,880 --> 01:00:54,880\nI like it.\n\n1168\n01:00:54,880 --> 01:00:57,930\nNow let's bite into the cherry.\n\n1169\n01:00:57,930 --> 01:01:03,050\nI need the cherry.\n\n1170\n01:01:03,050 --> 01:01:04,330\nMmmmm.\n\n1171\n01:01:04,330 --> 01:01:06,900\nOh yeah.\n\n1172\n01:01:06,900 --> 01:01:07,900\nKind of feel like a chipmunk.\n\n1173\n01:01:07,900 --> 01:01:10,480\nMy cheeks are full of facturas.\n\n1174\n01:01:10,480 --> 01:01:11,849\nYum, yum, yum.\n\n1175\n01:01:11,849 --> 01:01:13,660\nOkay, so number two.\n\n1176\n01:01:13,660 --> 01:01:15,480\nThat one looks good.\n\n1177\n01:01:15,480 --> 01:01:17,220\nYeah, this one has jam on it.\n\n1178\n01:01:17,220 --> 01:01:19,180\nWe think it might be quince jam.\n\n1179\n01:01:19,180 --> 01:01:20,810\nLet's try.\n\n1180\n01:01:20,810 --> 01:01:21,810\nMmmmmm.\n\n1181\n01:01:21,810 --> 01:01:24,070\nYeah, it is.\n\n1182\n01:01:24,070 --> 01:01:33,050\nI can tell it is quince jam because it is\nquite a bit more tart than say strawberry\n\n1183\n01:01:33,050 --> 01:01:34,050\njam.\n\n1184\n01:01:34,050 --> 01:01:35,520\nYeah, you've been having a lot of that lately.\n\n1185\n01:01:35,520 --> 01:01:36,770\nYeah, it is really growing on me.\n\n1186\n01:01:36,770 --> 01:01:39,349\nIn fact, I'm going to miss it when we leave.\n\n1187\n01:01:39,349 --> 01:01:42,890\nYeah, and this factura looks like it has a\nbit of a party going on because it has quince\n\n1188\n01:01:42,890 --> 01:01:43,890\non one side.\n\n1189\n01:01:43,890 --> 01:01:46,030\nIt has got sprinkles and then it has custard.\n\n1190\n01:01:46,030 --> 01:01:47,580\nCustard on the other side.\n\n1191\n01:01:47,580 --> 01:01:48,580\nA little bit of everything.\n\n1192\n01:01:48,580 --> 01:01:52,270\nThat one has got a little bit of everything.\n\n1193\n01:01:52,270 --> 01:01:54,140\nYeah.\n\n1194\n01:01:54,140 --> 01:01:55,720\nAnd this one is my third.\n\n1195\n01:01:55,720 --> 01:01:58,910\nAgain, this one has crema pastalera like the\nthree previous ones.\n\n1196\n01:01:58,910 --> 01:02:01,609\nBut this one has a bit of icing sugar on top.\n\n1197\n01:02:01,609 --> 01:02:03,250\nSo a little different.\n\n1198\n01:02:03,250 --> 01:02:08,120\nI mean it is a small little difference between\npastries.\n\n1199\n01:02:08,120 --> 01:02:09,120\nMmmm.\n\n1200\n01:02:09,120 --> 01:02:11,010\nIt is also good.\n\n1201\n01:02:11,010 --> 01:02:15,040\nAnd there is something in the middle there.\n\n1202\n01:02:15,040 --> 01:02:17,850\nI wonder what that is.\n\n1203\n01:02:17,850 --> 01:02:19,540\nDulce de leche.\n\n1204\n01:02:19,540 --> 01:02:21,230\nOh my gosh.\n\n1205\n01:02:21,230 --> 01:02:22,350\nNo way.\n\n1206\n01:02:22,350 --> 01:02:23,350\nShow.\n\n1207\n01:02:23,350 --> 01:02:24,600\nLet's see it.\n\n1208\n01:02:24,600 --> 01:02:26,530\nThat is dulce de leche.\n\n1209\n01:02:26,530 --> 01:02:29,330\nMove it over so we can see it.\n\n1210\n01:02:29,330 --> 01:02:30,330\nThere it is.\n\n1211\n01:02:30,330 --> 01:02:32,250\nSee, so you can find some pastries with dulce\nde leche.\n\n1212\n01:02:32,250 --> 01:02:37,710\nYou just have to come early.\n\n1213\n01:02:37,710 --> 01:02:38,710\nMmmmmm.\n\n1214\n01:02:38,710 --> 01:02:40,970\nAnd this one is the best.\n\n1215\n01:02:40,970 --> 01:02:42,960\nI like the combination of the two.\n\n1216\n01:02:42,960 --> 01:02:47,280\nOkay, and this last one that I'm trying here\nappears to be very similar to the first one\n\n1217\n01:02:47,280 --> 01:02:48,350\nthat I tried.\n\n1218\n01:02:48,350 --> 01:02:51,890\nBut this one has sprinkles but it also has\ncustard and peach.\n\n1219\n01:02:51,890 --> 01:02:55,210\nSo I'm going to try to get a little bit of\nall three in this bite.\n\n1220\n01:02:55,210 --> 01:03:01,990\nYou know what, it has a different kind of\ncustard.\n\n1221\n01:03:01,990 --> 01:03:04,829\nThis one tastes more like pudding.\n\n1222\n01:03:04,829 --> 01:03:05,829\nYeah.\n\n1223\n01:03:05,829 --> 01:03:07,270\nSo it is different from the first one.\n\n1224\n01:03:07,270 --> 01:03:09,490\nAnd this one is my favorite by far.\n\n1225\n01:03:09,490 --> 01:03:11,710\nWell, we polished all of that off.\n\n1226\n01:03:11,710 --> 01:03:12,710\nNo problem.\n\n1227\n01:03:12,710 --> 01:03:13,710\nAll six of them.\n\n1228\n01:03:13,710 --> 01:03:16,420\nYeah, and the facturas were basically 15 a\npiece.\n\n1229\n01:03:16,420 --> 01:03:20,460\nSo you're looking at about 1 US dollar per\neach factura.\n\n1230\n01:03:20,460 --> 01:03:24,490\nReally good value considering how scrumptious\nthe pastries were.\n\n1231\n01:03:24,490 --> 01:03:27,089\nAnd we couldn't recommend this cafe more highly.\n\n1232\n01:03:27,089 --> 01:03:29,520\nIt is right inside of the Theatre Colon.\n\n1233\n01:03:29,520 --> 01:03:30,520\nRight around the corner.\n\n1234\n01:03:30,520 --> 01:03:41,559\nYeah, if you're right in this area pop in\nhere and have a coffee and some snacks.\n\n1235\n01:03:41,559 --> 01:03:42,559\n#eatArgentina\n\n1236\n01:03:42,559 --> 01:03:43,559\nTadadada!\n\n1237\n01:03:43,559 --> 01:03:55,040\nAlright, so as you can probably guess from\nthis for today's video we are in our kitchen\n\n1238\n01:03:55,040 --> 01:04:00,079\nin Buenos Aires and we are going to be teaching\nyou how to make Yerba Mate.\n\n1239\n01:04:00,079 --> 01:04:05,830\nSo, one thing we've noticed here in the supermarkets\nis that they have entire aisles dedicated\n\n1240\n01:04:05,830 --> 01:04:06,830\nto Mate.\n\n1241\n01:04:06,830 --> 01:04:10,090\nThere must be like fifty varieties out there\nat least.\n\n1242\n01:04:10,090 --> 01:04:13,599\nSeriously, it was like a daunting task.\n\n1243\n01:04:13,599 --> 01:04:14,920\nYeah, how do we choose?\n\n1244\n01:04:14,920 --> 01:04:16,260\nWhich one is the right one?\n\n1245\n01:04:16,260 --> 01:04:20,860\nUm, but if you've never heard of Mate before\nit is kind of like a green tea.\n\n1246\n01:04:20,860 --> 01:04:25,220\nIt is basically a green leaf that they kind\nof like smash together.\n\n1247\n01:04:25,220 --> 01:04:29,110\nUm, and you use it to make tea but not in\na tea cup.\n\n1248\n01:04:29,110 --> 01:04:30,910\nWe're going to be using these little things.\n\n1249\n01:04:30,910 --> 01:04:31,910\nThese little mugs.\n\n1250\n01:04:31,910 --> 01:04:33,680\nUm, and normally they are made out of gourd.\n\n1251\n01:04:33,680 --> 01:04:39,700\nSo that is kind of like a hollowed out pumpkin\nor something like that.\n\n1252\n01:04:39,700 --> 01:04:40,891\nBut these are a bit more modern.\n\n1253\n01:04:40,891 --> 01:04:41,891\nI've got my matryoshka here.\n\n1254\n01:04:41,891 --> 01:04:43,060\nShow them my Monsieur Mustache.\n\n1255\n01:04:43,060 --> 01:04:44,060\nMy Mr. Mustache.\n\n1256\n01:04:44,060 --> 01:04:45,599\nSo this one is Sam's.\n\n1257\n01:04:45,599 --> 01:04:47,990\nYeah, I'm excited to try that.\n\n1258\n01:04:47,990 --> 01:04:54,950\nYeah, so you can get some that are made out\nof wood, there is metal ones, there is a whole\n\n1259\n01:04:54,950 --> 01:04:55,950\nbunch to choose from.\n\n1260\n01:04:55,950 --> 01:04:56,950\nBut anyways, let's start making this thing.\n\n1261\n01:04:56,950 --> 01:04:57,950\nSo let's open this.\n\n1262\n01:04:57,950 --> 01:04:58,950\nThis is our first time making it.\n\n1263\n01:04:58,950 --> 01:04:59,950\nOh la lah.\n\n1264\n01:04:59,950 --> 01:05:08,100\nIt is kind of funny.\n\n1265\n01:05:08,100 --> 01:05:13,940\nThis is our first time making it and yet we're\nteaching you how it is done.\n\n1266\n01:05:13,940 --> 01:05:14,940\nHa, ha.\n\n1267\n01:05:14,940 --> 01:05:15,940\nCan we be trusted?\n\n1268\n01:05:15,940 --> 01:05:17,430\nThat is how we roll.\n\n1269\n01:05:17,430 --> 01:05:18,430\nThat is the question.\n\n1270\n01:05:18,430 --> 01:05:19,450\nWhat is it they say?\n\n1271\n01:05:19,450 --> 01:05:23,430\nIf you want to learn how to do something teach\nsomeone else how to do it.\n\n1272\n01:05:23,430 --> 01:05:24,730\nAnd there you go.\n\n1273\n01:05:24,730 --> 01:05:29,190\nWe are, so we're going to want to fill it\nup about 2/3's of the way.\n\n1274\n01:05:29,190 --> 01:05:32,309\nOh, and first you should probably have a look\ninside the bag.\n\n1275\n01:05:32,309 --> 01:05:33,740\nLook at that.\n\n1276\n01:05:33,740 --> 01:05:36,770\nSo you can see how the leaves have been kind\nof crushed.\n\n1277\n01:05:36,770 --> 01:05:38,700\nYou get a really good view from there.\n\n1278\n01:05:38,700 --> 01:05:40,290\nIt is kind of like a loose leaf.\n\n1279\n01:05:40,290 --> 01:05:43,210\nAlright, fill it up two thirds of the way.\n\n1280\n01:05:43,210 --> 01:05:45,880\nTwo thirds.\n\n1281\n01:05:45,880 --> 01:05:49,349\nThat would appear to be two thirds.\n\n1282\n01:05:49,349 --> 01:05:51,640\nThere you go.\n\n1283\n01:05:51,640 --> 01:05:58,940\nAnd they say that you should put your palm\nover it and kind of shake it to help the.\n\n1284\n01:05:58,940 --> 01:06:01,809\nOh crap, it is going everywhere.\n\n1285\n01:06:01,809 --> 01:06:03,720\nShake it up baby.\n\n1286\n01:06:03,720 --> 01:06:09,559\nTo help the smaller leaves, or like the powder,\nsettle near the top so it doesn't get stuck\n\n1287\n01:06:09,559 --> 01:06:10,559\nin your straw.\n\n1288\n01:06:10,559 --> 01:06:16,660\nBut my hand is too little so it is flying\neverywhere.\n\n1289\n01:06:16,660 --> 01:06:17,660\nLook at that powder.\n\n1290\n01:06:17,660 --> 01:06:19,610\nAnyways, so then we're going to take our little\nstraw.\n\n1291\n01:06:19,610 --> 01:06:25,790\nThis is called bombila and just stick it right\nin there at an angle.\n\n1292\n01:06:25,790 --> 01:06:30,119\nAnd then we're going to grab our water which\nI boiled earlier.\n\n1293\n01:06:30,119 --> 01:06:34,740\nYou don't want to use boiling hot water so\nwe've had this sitting for a few minutes.\n\n1294\n01:06:34,740 --> 01:06:37,609\nYes, they say the key is 75 degrees.\n\n1295\n01:06:37,609 --> 01:06:38,609\n75 degrees.\n\n1296\n01:06:38,609 --> 01:06:40,770\nSo that is what we're going for.\n\n1297\n01:06:40,770 --> 01:06:45,040\nSo, well, I didn't really check the temperature\nguys, but let's just go with that.\n\n1298\n01:06:45,040 --> 01:06:46,690\nThere we go.\n\n1299\n01:06:46,690 --> 01:06:47,790\nFiller up.\n\n1300\n01:06:47,790 --> 01:06:49,430\nFiller up buttercup.\n\n1301\n01:06:49,430 --> 01:06:51,080\nThere we are.\n\n1302\n01:06:51,080 --> 01:06:57,720\nHave a look at that.\n\n1303\n01:06:57,720 --> 01:07:01,130\nIt is still bubbling.\n\n1304\n01:07:01,130 --> 01:07:04,530\nOh, did we do it wrong.\n\n1305\n01:07:04,530 --> 01:07:05,530\nOh!\n\n1306\n01:07:05,530 --> 01:07:08,589\nSo ready for the first sip.\n\n1307\n01:07:08,589 --> 01:07:12,550\nI didn't add any sugar to mine because I don't\nnormally have sugar with my tea.\n\n1308\n01:07:12,550 --> 01:07:13,550\nOh natural.\n\n1309\n01:07:13,550 --> 01:07:14,550\nOh natural.\n\n1310\n01:07:14,550 --> 01:07:16,359\nLet's have a sip of this.\n\n1311\n01:07:16,359 --> 01:07:18,559\nMmmm.\n\n1312\n01:07:18,559 --> 01:07:20,750\nYes.\n\n1313\n01:07:20,750 --> 01:07:28,740\nIt's been a while since I had this.\n\n1314\n01:07:28,740 --> 01:07:31,470\nI never really enjoyed it as a kid when I\nwas living in Argentina.\n\n1315\n01:07:31,470 --> 01:07:34,110\nI always thought it was gross and bitter.\n\n1316\n01:07:34,110 --> 01:07:35,110\nHaha.\n\n1317\n01:07:35,110 --> 01:07:37,329\nSo it is interesting trying it as an adult.\n\n1318\n01:07:37,329 --> 01:07:38,329\nHow many years later.\n\n1319\n01:07:38,329 --> 01:07:41,490\nHave your taste buds matured a little bit?\n\n1320\n01:07:41,490 --> 01:07:42,490\nWould you say?\n\n1321\n01:07:42,490 --> 01:07:45,079\nYeah, I'm used to drinking green tea now so\nI do like this.\n\n1322\n01:07:45,079 --> 01:07:49,280\nIt is a little bit bitter and it kind of has\na grassy flavor.\n\n1323\n01:07:49,280 --> 01:07:52,460\nCan you taste those herbs?\n\n1324\n01:07:52,460 --> 01:07:54,180\nYeah, I mean it tastes green.\n\n1325\n01:07:54,180 --> 01:07:55,180\nLike grass.\n\n1326\n01:07:55,180 --> 01:07:59,339\nLike I'm eating grass in a field.\n\n1327\n01:07:59,339 --> 01:08:02,170\nLike a horse.\n\n1328\n01:08:02,170 --> 01:08:03,170\nHahaha.\n\n1329\n01:08:03,170 --> 01:08:06,880\nYeah, so it is actually nice.\n\n1330\n01:08:06,880 --> 01:08:08,750\nI am enjoying it.\n\n1331\n01:08:08,750 --> 01:08:14,730\nUm, and as you can see the water level has\nkind of gone down so you just grab some more\n\n1332\n01:08:14,730 --> 01:08:17,029\nhot water and keep refilling this.\n\n1333\n01:08:17,029 --> 01:08:23,980\nAnd the cool thing about this is you can fill\nit up upwards to 10 to 20 times before you\n\n1334\n01:08:23,980 --> 01:08:25,810\nneed to replace the Mate.\n\n1335\n01:08:25,810 --> 01:08:27,859\nYeah, so you can just.\n\n1336\n01:08:27,859 --> 01:08:29,969\nAnd it is a very social drink.\n\n1337\n01:08:29,969 --> 01:08:34,900\nLike if you see people drinking this on the\nstreets of Buenos Aires you'll notice they'll\n\n1338\n01:08:34,900 --> 01:08:39,969\nbe passing around the same gourd and the same\nstraw.\n\n1339\n01:08:39,969 --> 01:08:40,969\nYes.\n\n1340\n01:08:40,969 --> 01:08:41,969\nYou just share.\n\n1341\n01:08:41,969 --> 01:08:42,969\nSaliva doesn't matter.\n\n1342\n01:08:42,969 --> 01:08:43,969\nJust pass it along.\n\n1343\n01:08:43,969 --> 01:08:45,100\nThere you go.\n\n1344\n01:08:45,100 --> 01:08:49,460\nAlright, it is time for me to make my Mate\ntea now.\n\n1345\n01:08:49,460 --> 01:08:52,020\nThe Mister Mustache gourd is waiting.\n\n1346\n01:08:52,020 --> 01:08:55,219\nAnd unlike yours, I'm going to make mine,\nwith sugar.\n\n1347\n01:08:55,219 --> 01:08:58,080\nOkay, show us how it is done.\n\n1348\n01:08:58,080 --> 01:08:59,080\nShowtime.\n\n1349\n01:08:59,080 --> 01:09:00,799\nSo once again, two thirds of the way full.\n\n1350\n01:09:00,799 --> 01:09:07,420\nThere is a lot that you can get in there.\n\n1351\n01:09:07,420 --> 01:09:08,420\nMmmhmmm.\n\n1352\n01:09:08,420 --> 01:09:12,620\nAnd of course some sugar.\n\n1353\n01:09:12,620 --> 01:09:17,710\nI' going to give it a generous amount.\n\n1354\n01:09:17,710 --> 01:09:18,739\nWhat is a generous amount, Sam?\n\n1355\n01:09:18,739 --> 01:09:20,150\nI'd say about 2/3rds of a tablespoon.\n\n1356\n01:09:20,150 --> 01:09:23,049\nThat is a lot of sugar.\n\n1357\n01:09:23,049 --> 01:09:29,500\nThat is not even a teaspoon.\n\n1358\n01:09:29,500 --> 01:09:30,819\nThat is like a tablespoon.\n\n1359\n01:09:30,819 --> 01:09:31,819\nIt is.\n\n1360\n01:09:31,819 --> 01:09:32,819\nAnd time for the water infusion.\n\n1361\n01:09:32,819 --> 01:09:33,819\nSo, now we wait for the magic to happen.\n\n1362\n01:09:33,819 --> 01:09:38,080\nYeah, the difference here being I'm going\nto be stirring mine so that I can mix that\n\n1363\n01:09:38,080 --> 01:09:39,080\nsugar in.\n\n1364\n01:09:39,080 --> 01:09:40,640\nMixing, mixing, mixing.\n\n1365\n01:09:40,640 --> 01:09:44,609\nI don't know if locals would approve.\n\n1366\n01:09:44,609 --> 01:09:49,940\nAlright, let's try the sweetened version of\nthat Mate here.\n\n1367\n01:09:49,940 --> 01:09:50,940\nMmmmm.\n\n1368\n01:09:50,940 --> 01:09:51,940\nWow.\n\n1369\n01:09:51,940 --> 01:09:57,130\nYeah, that is uh that is really nice.\n\n1370\n01:09:57,130 --> 01:10:00,460\nIf you like something sweet then you're going\nto want to add sugar to it.\n\n1371\n01:10:00,460 --> 01:10:04,700\nBecause, what I find though is when you add\ntoo much sugar, kind of like what I did, you\n\n1372\n01:10:04,700 --> 01:10:08,699\nkind of mask that strong taste of the mate.\n\n1373\n01:10:08,699 --> 01:10:12,090\nSo I prefer mine oh natural without sugar.\n\n1374\n01:10:12,090 --> 01:10:17,030\nBut if you enjoy your tea or coffee sweet\nthen you'll want to add some to yours.\n\n1375\n01:10:17,030 --> 01:10:19,910\nSo, the question is tea or mate?\n\n1376\n01:10:19,910 --> 01:10:21,470\nWhich do you prefer?\n\n1377\n01:10:21,470 --> 01:10:25,699\nWell, when you're in South America, especially\nin Argentina you're going to want to prefer\n\n1378\n01:10:25,699 --> 01:10:26,699\nmate.\n\n1379\n01:10:26,699 --> 01:10:28,650\nBecause this is like the national drink here.\n\n1380\n01:10:28,650 --> 01:10:32,470\nYeah, we've seen people drinking this during\ndemonstrations, during their lunch breaks,\n\n1381\n01:10:32,470 --> 01:10:34,640\nwhile they're hanging out at the park.\n\n1382\n01:10:34,640 --> 01:10:35,640\nYes.\n\n1383\n01:10:35,640 --> 01:10:36,640\nEverywhere.\n\n1384\n01:10:36,640 --> 01:10:40,300\nIt is an everyday part of life and if you\ncome to Argentina - especially Buenos Aires\n\n1385\n01:10:40,300 --> 01:10:42,420\n- you're going to want to try it.\n\n1386\n01:10:42,420 --> 01:10:46,820\nAnd all the other items that we used are super\neasy to pickup at a supermarket.\n\n1387\n01:10:46,820 --> 01:10:47,820\nAnd they are also really cheap.\n\n1388\n01:10:47,820 --> 01:10:49,820\nYeah, you can also go get them at the different\nfairs.\n\n1389\n01:10:49,820 --> 01:10:53,219\nYou can get them at the Sunday San Telmo Market\nor the Recoleta Sunday Fair.\n\n1390\n01:10:53,219 --> 01:10:56,900\nAnd you're going to pay a bit more, you're\ngoing to pay a touristy prices but you'll\n\n1391\n01:10:56,900 --> 01:10:59,219\nget something that is a bit more like artesanal.\n\n1392\n01:10:59,219 --> 01:11:00,219\nYeah.\n\n1393\n01:11:00,219 --> 01:11:01,710\nBlooper Alert!\n\n1394\n01:11:01,710 --> 01:11:02,710\nSo here it is.\n\n1395\n01:11:02,710 --> 01:11:05,960\nWe're going to have our first sip of mate.\n\n1396\n01:11:05,960 --> 01:11:09,450\nI didn't add any sugar to mine because I normally\ndon't have sugar.\n\n1397\n01:11:09,450 --> 01:11:10,450\nSugah.\n\n1398\n01:11:10,450 --> 01:11:11,900\nI don't have sugar.\n\n1399\n01:11:11,900 --> 01:11:12,900\nHahahaha.\n\n1400\n01:11:12,900 --> 01:11:15,360\nWhere is the sugar?\n\n1401\n01:11:15,360 --> 01:11:17,020\nMy gosh.\n\n1402\n01:11:17,020 --> 01:11:21,160\nI can't speak English Okay.\n\n1403\n01:11:21,160 --> 01:11:23,160\nCan you see him filming?\n\n1404\n01:11:23,160 --> 01:11:24,699\nLook at this.\n\n1405\n01:11:24,699 --> 01:11:28,949\nOkay, so today we're doing something a little\nbit different.\n\n1406\n01:11:28,949 --> 01:11:32,460\nWe've been filming a lot of food videos at\nrestaurants here in Buenos Aires.\n\n1407\n01:11:32,460 --> 01:11:35,590\nBut for today's lunch we're going to be trying\nfood by the weight.\n\n1408\n01:11:35,590 --> 01:11:36,870\nOr comida por kilo.\n\n1409\n01:11:36,870 --> 01:11:41,520\nAnd these are kind of like establishments\nthat are open only during the lunch hours.\n\n1410\n01:11:41,520 --> 01:11:45,350\nIt is usually from eleven to three or eleven\nto four PM.\n\n1411\n01:11:45,350 --> 01:11:48,780\nAnd you go there, you grab a container, you\nfill it up with whatever you feel like eating\n\n1412\n01:11:48,780 --> 01:11:51,719\nand then they weigh it, you pay and you're\nall set.\n\n1413\n01:11:51,719 --> 01:11:54,941\nSo it is pretty cool because there is a really\ngreat selection there.\n\n1414\n01:11:54,941 --> 01:11:59,900\nYou get to eat what you want, maybe a little\nbit healthier and yeah these places are located\n\n1415\n01:11:59,900 --> 01:12:03,280\nin areas where you have a lot businesses,\noffices.\n\n1416\n01:12:03,280 --> 01:12:06,590\nSo let's go, let's go eat some lunch.\n\n1417\n01:12:06,590 --> 01:12:07,830\nAfter you, sir.\n\n1418\n01:12:07,830 --> 01:12:15,590\nWe've got our plates.\n\n1419\n01:12:15,590 --> 01:12:54,580\nNow we fill them up with whatever we feel\nlike having.\n\n1420\n01:12:54,580 --> 01:12:55,969\nAnd this is the salad bar.\n\n1421\n01:12:55,969 --> 01:12:56,969\nTake your own.\n\n1422\n01:12:56,969 --> 01:12:57,969\nGot everything you need Sam?\n\n1423\n01:12:57,969 --> 01:12:58,969\nLoaded up big time.\n\n1424\n01:12:58,969 --> 01:12:59,969\nYes, is that enough for lunch?\n\n1425\n01:12:59,969 --> 01:13:00,969\nI think you need a bit more.\n\n1426\n01:13:00,969 --> 01:13:01,969\nMaybe some greens.\n\n1427\n01:13:01,969 --> 01:13:02,969\nMy greens plate is over there.\n\n1428\n01:13:02,969 --> 01:13:05,140\nI'll show you that one later.\n\n1429\n01:13:05,140 --> 01:13:10,580\nSo we are back in the apartment.\n\n1430\n01:13:10,580 --> 01:13:14,469\nYeah, it is chow time.\n\n1431\n01:13:14,469 --> 01:13:16,530\nI'm so hungry.\n\n1432\n01:13:16,530 --> 01:13:19,400\nI don't, I've often been skipping breakfast\nhere.\n\n1433\n01:13:19,400 --> 01:13:24,429\nAnd so by the time we go there at eleven o'clock\nI'm absolutely ravenous.\n\n1434\n01:13:24,429 --> 01:13:30,030\nSo if you take a look down here you'll see\nthat I've got like this kind of eclectic mix\n\n1435\n01:13:30,030 --> 01:13:31,030\nof food.\n\n1436\n01:13:31,030 --> 01:13:34,630\nCaneloni, I've got ravioli.\n\n1437\n01:13:34,630 --> 01:13:35,630\nCaneloni.\n\n1438\n01:13:35,630 --> 01:13:40,420\nSo cantaloni is kind of like a pancake that\nhas been stuffed with something savory.\n\n1439\n01:13:40,420 --> 01:13:43,000\nIt could be meat or spinach.\n\n1440\n01:13:43,000 --> 01:13:44,000\nYeah, exactly.\n\n1441\n01:13:44,000 --> 01:13:49,840\nAnd over here I have a fish ball that includes\nsalmon inside, I've got a huge wedge of avocado.\n\n1442\n01:13:49,840 --> 01:13:52,360\nThere we go.\n\n1443\n01:13:52,360 --> 01:13:59,380\nSweet potato, various kinds of mixed rice,\nAsian inspired rice.\n\n1444\n01:13:59,380 --> 01:14:04,940\nAnd then over here I have like grilled eggplant\nand fried cheese and egg-rolls.\n\n1445\n01:14:04,940 --> 01:14:05,940\nNoodles.\n\n1446\n01:14:05,940 --> 01:14:09,280\nThat is a little bit messy.\n\n1447\n01:14:09,280 --> 01:14:10,450\nI just went for it all today.\n\n1448\n01:14:10,450 --> 01:14:11,590\nAlright, well dig in.\n\n1449\n01:14:11,590 --> 01:14:19,480\nOkay, so why don't we try some ravioli to\nstart off with.\n\n1450\n01:14:19,480 --> 01:14:22,760\nAnd there is so much variety at this place\nthat we go to.\n\n1451\n01:14:22,760 --> 01:14:25,110\nYou could eat any type of food.\n\n1452\n01:14:25,110 --> 01:14:26,110\nItalian.\n\n1453\n01:14:26,110 --> 01:14:27,210\nThere is Italian.\n\n1454\n01:14:27,210 --> 01:14:32,720\nThere is Italian, classic Argentine food,\nall kinds of Asian food.\n\n1455\n01:14:32,720 --> 01:14:35,350\nAnd they have an enormous salad buffet.\n\n1456\n01:14:35,350 --> 01:14:36,699\nThat is actually what I'd normally be doing.\n\n1457\n01:14:36,699 --> 01:14:37,860\nI'm going to show you this here.\n\n1458\n01:14:37,860 --> 01:14:40,510\nI actually bought myself dinner.\n\n1459\n01:14:40,510 --> 01:14:42,560\nThis is just a pure salad.\n\n1460\n01:14:42,560 --> 01:14:48,170\nSo I'm having my hot warm stuff now and this\nis just all pure vegetarian salad here for\n\n1461\n01:14:48,170 --> 01:14:49,170\nlater on today.\n\n1462\n01:14:49,170 --> 01:14:54,330\nAnd since we bought so much they gave us little\ndinner rolls as well.\n\n1463\n01:14:54,330 --> 01:14:55,330\nNice.\n\n1464\n01:14:55,330 --> 01:14:57,190\nAnd alright we can't forget the wine.\n\n1465\n01:14:57,190 --> 01:15:01,449\nI mean we didn't get this at the food by the\nweight place.\n\n1466\n01:15:01,449 --> 01:15:02,449\nNo.\n\n1467\n01:15:02,449 --> 01:15:06,489\nBut since we're in Argentina you've got to\nhave a glass of red wine with your meal.\n\n1468\n01:15:06,489 --> 01:15:10,440\nYes, and if you're going to choose any particular\nwine you'll want to get Malbec because that\n\n1469\n01:15:10,440 --> 01:15:13,030\nis the national grape.\n\n1470\n01:15:13,030 --> 01:15:15,700\nArgentina is known for making Malbec wine.\n\n1471\n01:15:15,700 --> 01:15:20,690\nAnd the favorite one I've been drinking is\none from Cafayate.\n\n1472\n01:15:20,690 --> 01:15:24,330\nWhich is you know just south of Salta.\n\n1473\n01:15:24,330 --> 01:15:28,960\nAnd we were actually able to tour the vineyards\nin Cafayate so you know it kind of has like\n\n1474\n01:15:28,960 --> 01:15:30,840\nsentimental value for us.\n\n1475\n01:15:30,840 --> 01:15:33,250\nWe get a little bit nostalgic thinking about\nit.\n\n1476\n01:15:33,250 --> 01:15:37,960\nBut the other main area where they produce\nwine, and it is even a bit more famous than\n\n1477\n01:15:37,960 --> 01:15:39,400\nCafayate is Mendoza.\n\n1478\n01:15:39,400 --> 01:15:41,980\nSo I'm going to try the wine here.\n\n1479\n01:15:41,980 --> 01:15:42,980\nSalud.\n\n1480\n01:15:42,980 --> 01:15:43,980\nTo health.\n\n1481\n01:15:43,980 --> 01:15:47,920\nOh, so good.\n\n1482\n01:15:47,920 --> 01:15:48,920\nSo so good.\n\n1483\n01:15:48,920 --> 01:15:50,010\nAnd this is a really good bottle.\n\n1484\n01:15:50,010 --> 01:15:52,510\nThis is a 2013 edition.\n\n1485\n01:15:52,510 --> 01:15:55,880\nAnd you know I paid just over a 100 Pesos\nfor it.\n\n1486\n01:15:55,880 --> 01:15:59,130\nAnd if you're at that price range in Buenos\nAires you're going to find yourself a really\n\n1487\n01:15:59,130 --> 01:16:02,480\nnice bottle of wine here.\n\n1488\n01:16:02,480 --> 01:16:03,480\nThe food, the food.\n\n1489\n01:16:03,480 --> 01:16:05,140\nAlright, let's have a look at my plate.\n\n1490\n01:16:05,140 --> 01:16:06,200\nSo this is what I got.\n\n1491\n01:16:06,200 --> 01:16:10,650\nI've got grilled eggplant with mozzarella\nand a bit of oregano on top.\n\n1492\n01:16:10,650 --> 01:16:12,410\nI have a chili chicken.\n\n1493\n01:16:12,410 --> 01:16:14,140\nThis is really good.\n\n1494\n01:16:14,140 --> 01:16:15,140\nAnd this one is my favorite.\n\n1495\n01:16:15,140 --> 01:16:17,960\nIt is a spicy chili chicken that I really\nenjoy.\n\n1496\n01:16:17,960 --> 01:16:24,150\nI have some sweet potato mash, I have some\nAsian noodles happening underneath here.\n\n1497\n01:16:24,150 --> 01:16:31,520\nSome avocado, potatoes, champignion mushrooms\nand this is kind of like a quiche.\n\n1498\n01:16:31,520 --> 01:16:33,810\nAnd egg quiche with veggies.\n\n1499\n01:16:33,810 --> 01:16:35,850\nAnd well the salad just got left behind.\n\n1500\n01:16:35,850 --> 01:16:39,080\nYou know there is a small portion in there\nat the bottom.\n\n1501\n01:16:39,080 --> 01:16:42,040\nThere is a token amount at the bottom corner.\n\n1502\n01:16:42,040 --> 01:16:44,980\nYeah, and these meals are super affordable.\n\n1503\n01:16:44,980 --> 01:16:48,650\nWe've been paying about thirty to fifty pesos\ndepending on what we get.\n\n1504\n01:16:48,650 --> 01:16:52,520\nI mean if you're mostly having salads, which\nare quite light, it'll be closer to thirty\n\n1505\n01:16:52,520 --> 01:16:57,810\nbut if you go for like heavy meals with lots\nof meat and carbs and potatoes it is usually\n\n1506\n01:16:57,810 --> 01:16:58,810\na bit more.\n\n1507\n01:16:58,810 --> 01:17:00,150\nSo quite affordable.\n\n1508\n01:17:00,150 --> 01:17:01,950\nIn US dollars what would that be?\n\n1509\n01:17:01,950 --> 01:17:02,950\nDo the math Sam.\n\n1510\n01:17:02,950 --> 01:17:05,210\nYes, that is like you're talking about three\ndollars.\n\n1511\n01:17:05,210 --> 01:17:06,400\nThree US dollars.\n\n1512\n01:17:06,400 --> 01:17:08,500\nTwo fifty to three US dollars.\n\n1513\n01:17:08,500 --> 01:17:12,969\nYeah, and you know we've been shooting a lot\nof food videos in this series but when we're\n\n1514\n01:17:12,969 --> 01:17:14,429\nnot filming this is what we've eating.\n\n1515\n01:17:14,429 --> 01:17:17,030\nWe're going to the food by the weight.\n\n1516\n01:17:17,030 --> 01:17:20,600\nThis is actually what we're eating most of\nthe time here.\n\n1517\n01:17:20,600 --> 01:17:22,330\nAlright, well let's just dig in.\n\n1518\n01:17:22,330 --> 01:17:25,980\nThis is going to be kind of messy because\nI forgot to get a knife.\n\n1519\n01:17:25,980 --> 01:17:26,980\nOopsies.\n\n1520\n01:17:26,980 --> 01:17:32,550\nAh, whatever, let's just dig in.\n\n1521\n01:17:32,550 --> 01:17:34,150\nMmmmm.\n\n1522\n01:17:34,150 --> 01:17:36,580\nThat is so nice.\n\n1523\n01:17:36,580 --> 01:17:40,630\nAnd for a place that is as cheap as this is\nlike the quality is really quite high.\n\n1524\n01:17:40,630 --> 01:17:41,770\nLike very high.\n\n1525\n01:17:41,770 --> 01:17:44,540\nYou're not getting you know disgusting fast\nfood.\n\n1526\n01:17:44,540 --> 01:17:46,270\nThis is good food.\n\n1527\n01:17:46,270 --> 01:17:48,000\nIt is all fresh.\n\n1528\n01:17:48,000 --> 01:17:49,910\nThey prepare it every morning before opening.\n\n1529\n01:17:49,910 --> 01:17:51,640\nSo it is really nice.\n\n1530\n01:17:51,640 --> 01:17:55,741\nAnd also I should mention that these places,\nfood by the weight, they're almost on every\n\n1531\n01:17:55,741 --> 01:17:56,741\nstreet corner.\n\n1532\n01:17:56,741 --> 01:17:58,290\nSo it doesn't matter where you are.\n\n1533\n01:17:58,290 --> 01:18:00,080\nYou'll be able to find one no problem.\n\n1534\n01:18:00,080 --> 01:18:05,430\nYeah, and another really good tip for going\nto these food places is to arrive early.\n\n1535\n01:18:05,430 --> 01:18:10,630\nNot only do avoid the crowds but you get the\nfreshest and the best of what they've just\n\n1536\n01:18:10,630 --> 01:18:11,630\nput out.\n\n1537\n01:18:11,630 --> 01:18:15,429\nYeah, if you go there at twelve thirty or\none most of the food will be gone.\n\n1538\n01:18:15,429 --> 01:18:17,260\nLike the really good stuff.\n\n1539\n01:18:17,260 --> 01:18:20,360\nSo we always show up at eleven AM as soon\nas they open.\n\n1540\n01:18:20,360 --> 01:18:25,260\nWhich means we're having an early lunch but\nwe're getting to eat exactly what we want.\n\n1541\n01:18:25,260 --> 01:18:26,260\n#eatArgentina\n\n1542\n01:18:26,260 --> 01:18:32,110\nSo for today's lunch video we've gone back\nto our favorite bakery - La Pasta Frola - and\n\n1543\n01:18:32,110 --> 01:18:34,010\nwe've gotten some sandwiches.\n\n1544\n01:18:34,010 --> 01:18:36,739\nBut these aren't just any kind of sandwiches.\n\n1545\n01:18:36,739 --> 01:18:37,739\nThese are special.\n\n1546\n01:18:37,739 --> 01:18:38,911\nThese are Sandwiches de Miga.\n\n1547\n01:18:38,911 --> 01:18:44,730\nAnd Miga is actually a word that we don't\nreally have in the English language.\n\n1548\n01:18:44,730 --> 01:18:47,290\nIt is used to refer to the white part of the\nbread.\n\n1549\n01:18:47,290 --> 01:18:48,530\nLike you know sliced bread.\n\n1550\n01:18:48,530 --> 01:18:51,719\nThe white part that is really soft.\n\n1551\n01:18:51,719 --> 01:18:52,900\nBasically the non-crust area.\n\n1552\n01:18:52,900 --> 01:18:55,590\nNot the crust would be Miga.\n\n1553\n01:18:55,590 --> 01:18:58,750\nSo let's open this up.\n\n1554\n01:18:58,750 --> 01:19:03,500\nSam ran off to the bakery for us and got four\ndifferent varieties.\n\n1555\n01:19:03,500 --> 01:19:08,140\nAnd there you have it.\n\n1556\n01:19:08,140 --> 01:19:14,170\nOh la lah.\n\n1557\n01:19:14,170 --> 01:19:21,050\nSo these sandwiches are really popular at\nbirthday parties or family gatherings just\n\n1558\n01:19:21,050 --> 01:19:22,960\nbecause they're super easy to pickup at a\nbakery.\n\n1559\n01:19:22,960 --> 01:19:24,520\nYou don't actually have to make them yourself.\n\n1560\n01:19:24,520 --> 01:19:26,810\nBecause you know that would be a little time\nconsuming.\n\n1561\n01:19:26,810 --> 01:19:31,330\nSo just pop into the bakery choose a few different\nvarieties and you're all set.\n\n1562\n01:19:31,330 --> 01:19:32,730\nYou can feed an army.\n\n1563\n01:19:32,730 --> 01:19:36,070\nSo I'm ready to dig in to this first one here.\n\n1564\n01:19:36,070 --> 01:19:37,910\nWhich one are you trying?\n\n1565\n01:19:37,910 --> 01:19:42,300\nWell, I can see some tomato and potentially\nsome deli meat.\n\n1566\n01:19:42,300 --> 01:19:45,560\nSo as you can see it is super thin, super\nlight.\n\n1567\n01:19:45,560 --> 01:19:47,300\nKind of a fragile sandwich really.\n\n1568\n01:19:47,300 --> 01:19:51,710\nSo you want to be careful with it.\n\n1569\n01:19:51,710 --> 01:19:55,100\nMmmmm.\n\n1570\n01:19:55,100 --> 01:19:56,750\nSo that is really nice.\n\n1571\n01:19:56,750 --> 01:20:00,400\nIt has nice slices of tomato in there.\n\n1572\n01:20:00,400 --> 01:20:03,670\nSo that makes it really nice and juicy and\nrefreshing.\n\n1573\n01:20:03,670 --> 01:20:04,960\nI can also taste butter.\n\n1574\n01:20:04,960 --> 01:20:07,730\nThey've spread butter on the breach which\nis really nice.\n\n1575\n01:20:07,730 --> 01:20:09,290\nAnd that does appear to be turkey.\n\n1576\n01:20:09,290 --> 01:20:12,110\nSo yeah nice little sandwich right here.\n\n1577\n01:20:12,110 --> 01:20:16,380\nWhat is Turkey in Spanish?\n\n1578\n01:20:16,380 --> 01:20:17,380\nPavo.\n\n1579\n01:20:17,380 --> 01:20:21,670\nSo first up for me I'm going to try one that\nhas tuna and cheese.\n\n1580\n01:20:21,670 --> 01:20:23,080\nSo let's take a look at that.\n\n1581\n01:20:23,080 --> 01:20:25,970\nSee if we can peel back that tuna a bit.\n\n1582\n01:20:25,970 --> 01:20:29,050\nAnd then you can see the cheese on the bottom\nlayer.\n\n1583\n01:20:29,050 --> 01:20:32,070\nThat one looks good.\n\n1584\n01:20:32,070 --> 01:20:33,590\nBig bite.\n\n1585\n01:20:33,590 --> 01:20:34,590\nMmmmm.\n\n1586\n01:20:34,590 --> 01:20:35,850\nThat's good.\n\n1587\n01:20:35,850 --> 01:20:38,880\nThose are happy noises.\n\n1588\n01:20:38,880 --> 01:20:41,150\nNom nom nom.\n\n1589\n01:20:41,150 --> 01:20:46,510\nOne of my favorite sandwiches is tuna and\ncheese sandwich so I'm not surprised that\n\n1590\n01:20:46,510 --> 01:20:47,800\nI like this.\n\n1591\n01:20:47,800 --> 01:20:51,420\nAnd I just find this bread is so light and\nfluffy.\n\n1592\n01:20:51,420 --> 01:20:55,600\nYou just bite into it and so yeah these are\nnot heavy sandwiches.\n\n1593\n01:20:55,600 --> 01:20:57,929\nThese feel more like snack sandwiches to me.\n\n1594\n01:20:57,929 --> 01:21:01,050\nYeah, you could have like twenty of them and\nnot be full.\n\n1595\n01:21:01,050 --> 01:21:02,050\nYeah, I know.\n\n1596\n01:21:02,050 --> 01:21:04,700\nSo next up I'm trying a healthy one.\n\n1597\n01:21:04,700 --> 01:21:05,780\nThis one is whole grain.\n\n1598\n01:21:05,780 --> 01:21:10,449\nAnd if you have a closer look we've got spinach\nleaves in here.\n\n1599\n01:21:10,449 --> 01:21:15,260\nAnd also, ooh, this looks like Prosciutto.\n\n1600\n01:21:15,260 --> 01:21:19,260\nSo this one is going to be good.\n\n1601\n01:21:19,260 --> 01:21:21,960\nI'm excited.\n\n1602\n01:21:21,960 --> 01:21:26,010\nThat looks tasty.\n\n1603\n01:21:26,010 --> 01:21:27,360\nHmmmm.\n\n1604\n01:21:27,360 --> 01:21:31,410\nHmmm, mmmm mmmm.\n\n1605\n01:21:31,410 --> 01:21:32,760\nMessy.\n\n1606\n01:21:32,760 --> 01:21:36,810\nOkay, that's nice.\n\n1607\n01:21:36,810 --> 01:21:38,160\nHmmmm.\n\n1608\n01:21:38,160 --> 01:21:39,510\nOkay.\n\n1609\n01:21:39,510 --> 01:21:40,650\nSo the whole grain bread.\n\n1610\n01:21:40,650 --> 01:21:46,190\nIt is a little bit drier than the white bread\nso I can tell they've put a little bit more\n\n1611\n01:21:46,190 --> 01:21:50,090\nbutter in between each of the layers.\n\n1612\n01:21:50,090 --> 01:21:52,600\nA nice spread of butter in there.\n\n1613\n01:21:52,600 --> 01:21:54,320\nI can see that butter.\n\n1614\n01:21:54,320 --> 01:21:55,320\nYeah.\n\n1615\n01:21:55,320 --> 01:21:58,390\nUm, and also I should mention that you can\nalso get these sandwiches toasted.\n\n1616\n01:21:58,390 --> 01:22:01,980\nEspecially the ham and cheese ones on white\nbread.\n\n1617\n01:22:01,980 --> 01:22:03,440\nYou'll find that at any cafe.\n\n1618\n01:22:03,440 --> 01:22:07,590\nLike you can get that for breakfast, for your\nafternoon tea, you can just ask for a Tostado\n\n1619\n01:22:07,590 --> 01:22:09,170\nde jamón y queso.\n\n1620\n01:22:09,170 --> 01:22:15,070\nAnd that'll be a sandwich like this but toasted.\n\n1621\n01:22:15,070 --> 01:22:18,800\nSo yeah.\n\n1622\n01:22:18,800 --> 01:22:20,530\nAnd last but not least.\n\n1623\n01:22:20,530 --> 01:22:25,960\nSo I'm trying basically the classic cheese\nand tomato but this time it is on the whole\n\n1624\n01:22:25,960 --> 01:22:26,960\ngrain.\n\n1625\n01:22:26,960 --> 01:22:27,960\nKind of like the one you tried.\n\n1626\n01:22:27,960 --> 01:22:33,510\nAnd this is my first time trying the whole\ngrain, so.\n\n1627\n01:22:33,510 --> 01:22:36,330\nYeah, you're right.\n\n1628\n01:22:36,330 --> 01:22:41,310\nThe bread is a little bit drier than the white.\n\n1629\n01:22:41,310 --> 01:22:46,440\nBut like as you've said with your previous\nsandwich they've compensated by adding a little\n\n1630\n01:22:46,440 --> 01:22:47,440\nbit more butter.\n\n1631\n01:22:47,440 --> 01:22:50,790\nYeah, and then the tomato also makes it juicer\ntoo also.\n\n1632\n01:22:50,790 --> 01:22:53,690\nYeah, this is one of my favorite ones here.\n\n1633\n01:22:53,690 --> 01:22:54,940\nSo that was a nice little snack.\n\n1634\n01:22:54,940 --> 01:22:56,890\nDo you want to tell us the price for that?\n\n1635\n01:22:56,890 --> 01:23:00,500\nYes, that definitely wasn't enough for a meal\nbut as a snack it was great.\n\n1636\n01:23:00,500 --> 01:23:03,850\nIt came to 93 Pesos which is six US dollars.\n\n1637\n01:23:03,850 --> 01:23:07,150\nAnd yeah, it was a snack where I think we're\nstill a little hungry.\n\n1638\n01:23:07,150 --> 01:23:18,920\nWe're still hungry so I think we're going\nto head out for lunch.\n\n1639\n01:23:18,920 --> 01:23:20,260\nHahaha.\n\n1640\n01:23:20,260 --> 01:23:21,600\nSurprise!\n\n1641\n01:23:21,600 --> 01:23:29,630\nOff to the bodegón we go.\n\n1642\n01:23:29,630 --> 01:23:34,500\nWell, for today's meal we are going Italian.\n\n1643\n01:23:34,500 --> 01:23:36,580\nWe're at a placed called Los Inmortales.\n\n1644\n01:23:36,580 --> 01:23:38,290\nWhich means the immortals.\n\n1645\n01:23:38,290 --> 01:23:41,980\nIt is a very established restaurant that dates\nback to the 50's and it is located in the\n\n1646\n01:23:41,980 --> 01:23:44,420\ntheatre district here in Buenos Aires.\n\n1647\n01:23:44,420 --> 01:23:47,030\nAnd we've ordered something called a Calzone.\n\n1648\n01:23:47,030 --> 01:23:48,860\nWhich is basically like a folded pizza.\n\n1649\n01:23:48,860 --> 01:23:53,990\nNow, I don't think I've ever had that before\neven in North America, so it'll be an interesting\n\n1650\n01:23:53,990 --> 01:23:54,990\nexperience.\n\n1651\n01:23:54,990 --> 01:23:58,730\nI think Sam will really enjoy it because he\nloves any type of pizza.\n\n1652\n01:23:58,730 --> 01:24:00,460\nSo yeah, we're just waiting for that to arrive.\n\n1653\n01:24:00,460 --> 01:24:02,290\nIt should be coming soon.\n\n1654\n01:24:02,290 --> 01:24:05,510\nAre you eagerly awaiting the arrival of our\nmeal.\n\n1655\n01:24:05,510 --> 01:24:10,260\nYeah, I'm seriously excited - especially for\nthis one because I've never had a Calzone\n\n1656\n01:24:10,260 --> 01:24:11,260\nbefore.\n\n1657\n01:24:11,260 --> 01:24:14,760\nAnd considering how much pizza I've had in\nmy life that is kind of shocking to be honest.\n\n1658\n01:24:14,760 --> 01:24:17,659\nYeah, they kind of have like an imitation\nin Canada.\n\n1659\n01:24:17,659 --> 01:24:18,929\nIt is called Pizza pockets.\n\n1660\n01:24:18,929 --> 01:24:23,280\nYeah, it is like these microwavable folded\npizzas.\n\n1661\n01:24:23,280 --> 01:24:24,360\nAnd you know, they're awful.\n\n1662\n01:24:24,360 --> 01:24:25,360\nThey taste awful.\n\n1663\n01:24:25,360 --> 01:24:27,790\nIt's like junk food for teenagers once they\ncome back from school.\n\n1664\n01:24:27,790 --> 01:24:31,860\nYeah, I don't think I've probably haven't\nhad one of those since I was 16 or 17.\n\n1665\n01:24:31,860 --> 01:24:33,020\nYeah, same here.\n\n1666\n01:24:33,020 --> 01:24:38,280\nYeah, and anyways, we picked out this place\nto eat through, I did a bit of research online\n\n1667\n01:24:38,280 --> 01:24:43,552\nand this was rated as one of the top pizza\nplaces in Buenos Aires and they said they\n\n1668\n01:24:43,552 --> 01:24:44,710\nspecialized in Calzones.\n\n1669\n01:24:44,710 --> 01:24:48,400\nAnd also it is one of the older joints in\nthe city so this is really cool.\n\n1670\n01:24:48,400 --> 01:24:51,690\nThis place has a lot of character.\n\n1671\n01:24:51,690 --> 01:24:57,230\nSo the Calzone has arrived and first things\nfirst.\n\n1672\n01:24:57,230 --> 01:25:00,000\nI am shocked by the size of this thing.\n\n1673\n01:25:00,000 --> 01:25:01,730\nLike, have a look at it over here.\n\n1674\n01:25:01,730 --> 01:25:07,600\nThis is just half of it because our waiter\nalready sliced it and served us up our individual\n\n1675\n01:25:07,600 --> 01:25:08,600\nportions.\n\n1676\n01:25:08,600 --> 01:25:09,600\nBut look at that.\n\n1677\n01:25:09,600 --> 01:25:14,170\nIt really was the size of a whole pizza folded\nin half.\n\n1678\n01:25:14,170 --> 01:25:15,420\nLook at how thick it is.\n\n1679\n01:25:15,420 --> 01:25:18,750\nLike the stuffing is just oozing out.\n\n1680\n01:25:18,750 --> 01:25:20,100\nUse your hand as a sense of scale here.\n\n1681\n01:25:20,100 --> 01:25:21,360\nA sense of scale.\n\n1682\n01:25:21,360 --> 01:25:22,360\nHow do you want?\n\n1683\n01:25:22,360 --> 01:25:23,360\nArrgghh.\n\n1684\n01:25:23,360 --> 01:25:26,150\nBut yeah, it is massive.\n\n1685\n01:25:26,150 --> 01:25:28,170\nI think we're going to struggle to finish\nthis.\n\n1686\n01:25:28,170 --> 01:25:30,590\nLike you could feed three people.\n\n1687\n01:25:30,590 --> 01:25:32,690\nThree or four people.\n\n1688\n01:25:32,690 --> 01:25:35,780\nWell I'm hungry today so.\n\n1689\n01:25:35,780 --> 01:25:36,780\nAlright.\n\n1690\n01:25:36,780 --> 01:25:38,239\nSo first bite.\n\n1691\n01:25:38,239 --> 01:25:41,950\nAlright, time for the first bite.\n\n1692\n01:25:41,950 --> 01:25:50,650\nSo, so far I can see tomato, mozzarella, there\nis ham, mushrooms and who knows.\n\n1693\n01:25:50,650 --> 01:25:53,699\nThere may be a few more surprises in there.\n\n1694\n01:25:53,699 --> 01:25:58,860\nWe'll see what we find.\n\n1695\n01:25:58,860 --> 01:25:59,890\nMmmmm.\n\n1696\n01:25:59,890 --> 01:26:01,960\nOh, wow.\n\n1697\n01:26:01,960 --> 01:26:07,120\nHow do you like that?\n\n1698\n01:26:07,120 --> 01:26:09,179\nOh, hot.\n\n1699\n01:26:09,179 --> 01:26:19,150\nYou know what you always forget to blow \non your food.\n\n1700\n01:26:19,150 --> 01:26:20,940\nOh man, that was really hot.\n\n1701\n01:26:20,940 --> 01:26:22,400\nOkay, anyways it is really nice.\n\n1702\n01:26:22,400 --> 01:26:28,670\nIt was a like a lot of cheese in there so\nyou really have to chew it because it is so\n\n1703\n01:26:28,670 --> 01:26:29,670\nstringy and gooey.\n\n1704\n01:26:29,670 --> 01:26:32,530\nUm, but yeah I do enjoy it.\n\n1705\n01:26:32,530 --> 01:26:34,770\nIs this similar to pizza?\n\n1706\n01:26:34,770 --> 01:26:38,830\nIt kind of is um but you know what there is\nno tomato sauce.\n\n1707\n01:26:38,830 --> 01:26:41,310\nThat is what sets it apart from a pizza.\n\n1708\n01:26:41,310 --> 01:26:42,650\nThis calzone has no tomato sauce.\n\n1709\n01:26:42,650 --> 01:26:43,650\nIt is just the filling.\n\n1710\n01:26:43,650 --> 01:26:44,650\nUm, so it is kind of nice.\n\n1711\n01:26:44,650 --> 01:26:48,159\nI have to say I do like it.\n\n1712\n01:26:48,159 --> 01:26:49,469\nI do like it.\n\n1713\n01:26:49,469 --> 01:26:50,469\nI'm pleasantly surprised.\n\n1714\n01:26:50,469 --> 01:26:53,530\nSo let's see what the pizza expert has to\nsay about the Calzone.\n\n1715\n01:26:53,530 --> 01:26:57,870\nWell, before I even tuck into this like look\nat how much cheese there is.\n\n1716\n01:26:57,870 --> 01:26:58,970\nA copious amount of cheese.\n\n1717\n01:26:58,970 --> 01:27:00,260\nIt is actually oozing out.\n\n1718\n01:27:00,260 --> 01:27:01,790\nI literally haven't touched this.\n\n1719\n01:27:01,790 --> 01:27:04,440\nThis is just how it was served on my plate.\n\n1720\n01:27:04,440 --> 01:27:05,440\nYeah.\n\n1721\n01:27:05,440 --> 01:27:07,330\nSo I'm going to try to grab a bit of everything\nhere.\n\n1722\n01:27:07,330 --> 01:27:13,409\nSo I'll cut it up and try to get a big slab\nof that cheese.\n\n1723\n01:27:13,409 --> 01:27:19,739\nI feel like we almost need a spoon for this.\n\n1724\n01:27:19,739 --> 01:27:20,739\nMmmmm.\n\n1725\n01:27:20,739 --> 01:27:21,739\nWow.\n\n1726\n01:27:21,739 --> 01:27:22,739\nThat is a lot of cheese.\n\n1727\n01:27:22,739 --> 01:27:27,090\nBut the one thing that surprises me, like\nthis is just my first bite ever to try this,\n\n1728\n01:27:27,090 --> 01:27:29,410\nis that it is a lot juicier than what I thought.\n\n1729\n01:27:29,410 --> 01:27:33,239\nLike with all of the mushrooms and tomatoes\nI can see why you don't need a sauce.\n\n1730\n01:27:33,239 --> 01:27:35,050\nIt is quite juicy as it is.\n\n1731\n01:27:35,050 --> 01:27:36,050\nYeah.\n\n1732\n01:27:36,050 --> 01:27:41,010\nAnd there is a lot more bread than on a typical\nwith the dough.\n\n1733\n01:27:41,010 --> 01:27:43,590\nLike you really get a big chunk of bread when\nyou bite into it.\n\n1734\n01:27:43,590 --> 01:27:45,540\nBut you know what, I am missing the tomato\nsauce.\n\n1735\n01:27:45,540 --> 01:27:48,429\nLike that is just something that I associate\nwith pizza toppings.\n\n1736\n01:27:48,429 --> 01:27:49,429\nSo I feel like that is missing.\n\n1737\n01:27:49,429 --> 01:27:56,540\nYeah, but who knows maybe they do have calzones\nwith tomato sauce and we just maybe we got\n\n1738\n01:27:56,540 --> 01:27:57,540\nthe wrong one.\n\n1739\n01:27:57,540 --> 01:27:58,540\nHahaha.\n\n1740\n01:27:58,540 --> 01:27:59,540\nWe don't know because it is our first time\ntrying it.\n\n1741\n01:27:59,540 --> 01:28:00,540\nSo time for final thoughts on this dish.\n\n1742\n01:28:00,540 --> 01:28:01,809\nWhat did you think Sam?\n\n1743\n01:28:01,809 --> 01:28:04,030\nSo overall it was really quite good.\n\n1744\n01:28:04,030 --> 01:28:08,770\nLike it was fascinating to finally try this\nCalzone for the first time.\n\n1745\n01:28:08,770 --> 01:28:13,640\nBut there was one point of criticism that\nI'd like to point out it is that they used\n\n1746\n01:28:13,640 --> 01:28:14,640\ncanned mushrooms.\n\n1747\n01:28:14,640 --> 01:28:15,640\nEwww.\n\n1748\n01:28:15,640 --> 01:28:17,550\nThat is a big no no for Sam.\n\n1749\n01:28:17,550 --> 01:28:22,120\nYeah, I just find them slimy and a little\nbit yucky.\n\n1750\n01:28:22,120 --> 01:28:24,659\nI mean, I ate them but yeah not your favorite.\n\n1751\n01:28:24,659 --> 01:28:27,230\nBut in terms of portion that was massive.\n\n1752\n01:28:27,230 --> 01:28:28,750\nWe couldn't finish it all.\n\n1753\n01:28:28,750 --> 01:28:30,430\nSo, it defeated us.\n\n1754\n01:28:30,430 --> 01:28:33,679\nWe're getting it packed up and we're going\nto take it home for a little snack or for\n\n1755\n01:28:33,679 --> 01:28:34,940\ndinner tonight.\n\n1756\n01:28:34,940 --> 01:28:39,429\nAnd the other thing I wanted to mention was\njust along this particular avenue, Avenida\n\n1757\n01:28:39,429 --> 01:28:43,060\nCorrientes, there is a lot of historical restaurants.\n\n1758\n01:28:43,060 --> 01:28:47,409\nSome of them are pushing the one century mark,\nsome of them are almost 100 hundred years\n\n1759\n01:28:47,409 --> 01:28:48,409\nold.\n\n1760\n01:28:48,409 --> 01:28:52,170\nSo if you're going to go to dine anywhere\nin the city I really recommend this particular\n\n1761\n01:28:52,170 --> 01:28:53,170\nstreet.\n\n1762\n01:28:53,170 --> 01:28:55,949\nThere is a lot of historical restaurants worth\nchecking out.\n\n1763\n01:28:55,949 --> 01:28:58,400\nAnd last but not least price point?\n\n1764\n01:28:58,400 --> 01:29:04,760\nOkay, so that Calzone was just a little bit\nover 200 Pesos which is about $14 US dollars\n\n1765\n01:29:04,760 --> 01:29:06,780\nor about seven per person.\n\n1766\n01:29:06,780 --> 01:29:09,820\nSo not bad but I have to say I do prefer pizza.\n\n1767\n01:29:09,820 --> 01:29:13,030\nYou can get some really good pizza in the\ncity.\n\n1768\n01:29:13,030 --> 01:29:17,120\nSo this is okay but it is not necessarily\na dish that I would like chase.\n\n1769\n01:29:17,120 --> 01:29:20,780\nYeah, and not just in the city but you can\nalso get really good pizza here.\n\n1770\n01:29:20,780 --> 01:29:23,930\nWe saw someone order a pizza and it looked\ndelicious.\n\n1771\n01:29:23,930 --> 01:29:24,970\nYeah, food envy.\n\n1772\n01:29:24,970 --> 01:29:27,060\nA little bit of food envy.\n\n", "original_filename": "20170410 - Ultimate ARGENTINIAN FOOD GuideΓÇ»≡ƒçª≡ƒç╖ ∩╜£ 12 MustΓÇæTry Dishes inΓÇ»BuenosΓÇ»AiresΓÇ»&ΓÇ»Beyond in Argentina.en.srt", "missing_transcript": false} {"id": "b1df8d51242e9ad0", "content_hash": "3c1d2ee22f63cfc2de9676efbc9f2638a967f839", "video_id": "lQQxM9hMwKE", "url": "https://www.youtube.com/watch?v=lQQxM9hMwKE", "position": 20, "published_at": "2017-04-10T15:30:01Z", "video_date": "2017-04-10", "title": "Ultimate Peru Travel Guide 🇵🇪 | Machu Picchu, Inca Trail, Cusco, Lima, Amazon & Lake Titicaca!", "youtube_title": "Ultimate Peru Travel Guide 🇵🇪 | Machu Picchu, Inca Trail, Cusco, Lima, Amazon & Lake Titicaca!", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 185959, "tags": "Peru,Peru Travel Guide,Peru Travel,Things to do in Peru,peru guide,Visit Peru,Best things to do in Peru,Peru attractions,Peru things to do,Peru tourism,peru tour guide,Peru trip,Peru what to do,Peru places to go,Peru must see,peru places to visit,Perú,Perú turismo,Peru itinerary,Peru tour,Peru food,Lima,Perú guia turistica,travel guide,Machu Picchu,Peruvian food,Cusco,Peru restaurants,Peruvian restaurants,Inca Trail,Peruvian,travel,guide,Food", "tags_list": ["Peru", "Peru Travel Guide", "Peru Travel", "Things to do in Peru", "peru guide", "Visit Peru", "Best things to do in Peru", "Peru attractions", "Peru things to do", "Peru tourism", "peru tour guide", "Peru trip", "Peru what to do", "Peru places to go", "Peru must see", "peru places to visit", "Perú", "Perú turismo", "Peru itinerary", "Peru tour", "Peru food", "Lima", "Perú guia turistica", "travel guide", "Machu Picchu", "Peruvian food", "Cusco", "Peru restaurants", "Peruvian restaurants", "Inca Trail", "Peruvian", "travel", "guide", "Food"], "text": "So we're off the train and this marks the start of the Inca Trail. So I guess we should explain that we aren't doing the traditional Inca trail. Normally you can do a four day walk or a 10 day walk. We're actually only doing a two day walk. We're not really lazy it is just kind of how it happened. Come on we are. Maybe, maybe just a little bit. We crave our comfort. So basically we're going to be hiking for a full day and then we're going to get to our Aguas Calientes and stay in a hotel. We're not staying in tents. And then the following day we'll be touring Machu Picchu with a guide and like learning the history of the place. So I guess really it is only one day walking the Inca Trail but we're going to say two to feel a little better about ourselves. So within five minutes of walking we've already reached our first Inca site. This is amazing. More than five hundred years ago there were so many people hiking on the Inca Trails to get to Machu Picchu. This is because Machu Picchu was a holy city for them. Pachacuti is the famous person here. We consider to him as Alexander the Great of the Andes. So I think at this point we've probably been hiking for an hour and a half or two. How are you feeling? I'm hot, I'm sweaty and we've been going uphill almost the entire way. So I'm looking forward to hitting the lunch point and then going downhill all the way to Machu Picchu. Same here! Sam is really getting into his photography over there. Coming? How is the walk? I'm still tired. Still tired? Still sweaty? Oh, yeah. But we're still walking. Still going at it. Still walking in desperate need of a shower at the end of this. And maybe ice cream? Maybe ice cream. More like a hot springs. So we are half way done the hike. What is something that has really surprised you so far? I guess maybe how the vegetation keeps changing. Like when we first started out the trek it was green. Sure. But like now as we're getting deeper into the mountains and like closer to waterfalls and rivers it is really lush and there is lots of moss. And the temperatures is actually a bit cooler. Like before I was sweating and it was really humid but now the temperature is starting to drop which is really really nice. We've almost made it to the archaeological site that we can see off in the distance. Wiñay Wayna. Straight ahead! 360! This place is divided into three parts. Okay. So it is similar to Machu Picchu. The only difference is that Machu Picchu is much much bigger than this. In this area where the terraces are those people find the remains of the coca plants. You know coca was one important plant for the Quechua for the Inca people. Oh yeah. They used coca as the currency. They used coca for medicine purposes. They used coca for religious purposes. It looks like beans to me. But it is llama poop. So what we've encountered the monkey steps. I think this is going to require climbing on all fours. Let's go. Do the monkey. Do the monkey. That's not very monkey like. Well, it is not very monkey like. So what! So we've reached Intipunku and this is where we're going to get our first view of Machu Picchu. And considering how long we've walked I think we've earned it. Intipunku. This way. Triumphant! Where did we make it to? We it to the Sun Gate. Barely. Barely. Machu Picchu! Machu Picchu! We made it. How are you feeling? I know. After that long hike. It is amazing. And we're so lucky to have views like this because apparently it was raining for three days before we did this hike. I know. And we have sunshine and blue skies and the lost city is waiting for us. Just over there. Going for the Llama selfie. Going for the llama selfie. Hi llama. Hi llama. Let's be friends. Or ignore me. So that is a wrap from Machu Picchu. We finished the hike and tomorrow we'll be back to actually explore the lost city. Yeah, we have two days to do that so that is awesome. We can't wait. So do you think people will be able to guess where we are based on the landscape? I'm not too sure. It's quite foggy right now. Where could we be? What could be off in the distance? Good question. Should we tell? Yes. It is Machu Picchu. Machu Picchu. That is Machu Picchu guys. Breathtaking is it not? This is a baby llama having breakfast. Breakfast time. Can you give us an update on the current situation? So the current situation is that it has stopped raining. Yes. And it is starting to clear a bit. We're hopeful. Right now it is eight thirty six, and we're hopeful that maybe around ten or eleven, if it doesn't rain again, that we'll have some sunshine. Clear visibility of Machu Picchu. Get those iconic views. Yeah. We know that the Quechua people were able to mummify people. But they used to mummify some important people from their culture. So they used to mummify to the royal family, they used to mummify to some people who were part of the high class people. So then they'd take the bodies. The mummies into the cave and they'd put them you know in the fetal position because they used to believe that they could enter into a different life after this life. Rocking the new hats. The chuyos. Yeah. Yeah. Yeah. So the soldiers possibly used this to place the torch. The fire. Okay. But also they could maybe place here a pet which was maybe a llama or this was maybe an alpaca that they would use to sacrifice in one of the temples. So here we're checking out an Inca toilet. Is it an en-suite? I'd say so. What are we doing Audrey? Getting our Machu Picchu stamp. So this one is yours. Ready. Ta da. Welcome to my home. This is the living area. It still needs to be furnished. And this over here is going to be a little reading nook and I'm put my books there, there and there. Alright, so we found a nice quiet spot here and I want to know your impressions of coming back to Machu Picchu for a second time? Coming back a second time. Honestly, it is still amazing. It is still impressed me. It still has that 'wow factor' like six or seven years later. I think it is just one of those sites that is I don't know, so special, and also it always looks different because the weather here changes so dramatically and it changes so quickly. So like when we first got here in the morning it was super cold and foggy and we couldn't even see Machu Picchu but now it is like the sun is starting to come out and the sky is starting to clear so it is really cool just hanging out here for a few hours and seeing how it all changes. So yeah, I'm glad I came back. Okay, so Sam, you visited Machu Picchu about six years ago, how has does this trip compare to that one? This is like night and day. Six years ago I was the ultimate cheapskate backpacker. I came to Machu Picchu using the cheapest transportation route possible. Basically I took this van on this really twisty serpentine off-road area and then I went across on this cable car using this wooden trolley. It was really dangerous. And then eventually we did a bit of walking and took a train to get here. And I was so cheap at the time that they have these little buses that ply up and down to get up to Machu Picchu. And I was so cheap that I ended up walking up and down that big hill and it was like exhausting. By the time we actually got to Machu Picchu I was already tired. Yeah, because that is a 25 minute bus ride. So you were walking that would be a couple of hours. And it is like up like that so yeah a completely different experience this time around. It was nice to do it using the actual Inca Trail, staying at a little bit of a nicer accommodation and coming to see Machu Picchu with a guide this time around. Okay, so now next question. I know people always see Machu Picchu in documentaries, postcards, magazines. Do you think it is important for people to see it in person? Yeah, absolutely. It's actually one of these wonders of the world that actually lives up to its reputation. And what I really think, what I really get out of coming to Machu Picchu is just a sense of the sheer scale of the place. Like it is massive. When you come here and walk around you get a really good sense of just how big this lost city of the Inca's is. Woo hoo! Go Machu Picchu! If you're planning to walk the Inca Trail or visit Machu Picchu, you'll likely end up spending at least a few days in Cuzco. With it's lively square, quirky museums, artisans markets and traditional performances, this is exactly the type of destination you'll want to linger in...plus let's not forget, it's also a good place to adjust to the altitude! The following video will showcase 15 things to do in Cuzco: Cuzco Cathedral is a place you shouldn't miss. The cathedral sits on the site of Viracocha Inca’s palace, and it was also built using blocks from the nearby Inca site of Sacsaywamán. Inside you'll find impressive works of art done in the cuzqueña style. So we've been walking around town and we came across this fine example of Inca architecture. If you take a look at this wall right next to me and you can see how they've like placed the stones so that there isn't even a crack in between each of them. And apparently we haven't tried this but you can try and like stuff a sheet of paper and won't even fit because the stones just sit on top of each perfectly. So, that's pretty cool. So there is a joke that my tour guide me last time I visited Cusco. And basically he said there is a section of wall that was built by the Inka. And that is what you can see behind me. But there is also a section of wall that was built by the Incapables or the Spaniards. And you can see that over here. And it is quite obvious that the stones don't really interlock quite the way the Inca were able to make them. In the evenings, you can go watch a traditional dance performance at Centro Qosqo. (traditional Peruvian folk music) San Blas is one of the oldest neighborhoods in Cuzco and it is a great area to explore on foot. The neighborhood is known for its bright blue doors and window shutters, and it has a nice little square with a church and a water fountain. The neighbourhood has some really cool lookout points with great panoramic views of Cuzco, so you'll want to bring your camera. So this afternoon is a bit of a shopping afternoon. And we're at the Qorikancha market. They have lots of really cool crafts and clothes and really great souvenirs. So I did a bit of shopping and I'm going to show you. You sure did. My purchase. I'm pretty happy with it. Look at this. A nice little alpaca sweater. And show us the hat too. It's going to be really warm for when we walk the Inca trail. Show us the hat. And we got some cool hats as well. And you've got to try it on of course. Ah, no. Try it on. But it is going to look silly. You are silly though. But I have a big bun right now. Oh, yeah. We'll zoom in for that. Come on, smile. We're going to be trying some traditional food from Cusco. So we've placed our order and we're waiting for our food to arrive. I'm not entirely sure what to expect because I've never really tried food from this region. We've been eating light meals since we got to Cuzco just because we're trying to deal with the altitude sickness, so yeah, this is our first day that we're ready for our big hearty meal. So until the meal arrives you've got some nice bread rolls in your hand. Yeah, these were freshly baked in the oven and can't wait to try them. We have two different kinds of spicy sauces. They're both called 'aji' sauces, so let's take a look down here and we're going to dunk it in. Actually there is spoons so I can do it a little more civilized I suppose. And I will put a little bit of red and a bit of green. Why not. Let's try that. Mmmm. Is that burning your mouth? Is your mouth on fire at the moment? Yeah, I'm tasting more of the sauce than the bread. But the bread is good. It is melting in my mouth. And it was made in the oven right behind you. Right over there. Right over there. Fancy. So my meal has arrived. I ordered a soup and I'm having something called Chayro Cusqueño and if you have a look down over here it is basically a soup with lamb and Andean greens. I'm not sure what kind of greens those would be. It kind of looks like barley. Um, there might be some Quinoa in there. I don't really know but it is really hearty and you can see it has potatoes and carrots and celery and it looks really really good. So let's try it. Mmmm. Oh. Wow! That's like a nice thick flavorful soup. Um, I can't really tell what these little green leaves are. I wonder if it is parsley or cilantro. Mmmm. But it is really nice. I like that is has a really thick texture because of the potato that breaks apart and you obviously have the grains and the meat. I still haven't tried the meat. Here is my lamb. So yeah, that is really nice. It's the kind of dish you want to order on a really cold day to warm you up. And I like that it is served in a nice cute little bowl that you can warm up your hands. I'm a little bit chilly in case you can't tell. So yeah, good soup. And you ordered something called Pachapapa and we're not entirely sure if that is a name that the restaurant gave to the meal or if that is really what the meal is called in this part of Peru. Yeah, we have no idea we just came to this restaurant, ordered it on a whim and so what I'm thrilled about is that if we take a look at our my plate is that I've got a lot of different stuff going on. I've got a salad, I've got the meat, I've got the tamale, I've got potatoes covered in cheese and I have some kind of stuffed pepper. But being the carnivore that I am I think I will try the meat first. And can you tell us what kind of meat this is? Because it is not beef. Yeah, it is Alpaca meat. Alpaca? Indeed! So pretty special. Dig in. I've never tried Alpaca before. Does it taste like beef? Chicken or fish? It tastes something like of in between chicken and beef. This particular cut is really tender and it has a lot of seasonings on it so it is quite good. It's not as game-y as I thought it would be. Alright, time to try my tamale. And the tamale is made with corn. Mmmm. Yellow corn. That's one of the best tamales I've ever had. I think it's got cheese. Yeah, it's got cheese in there. Mmmm. Oh, my. I have food envy all of a sudden. That is so good. You better hope I share with you. Okay, so my kind husband is willing to share this stuffed pepper which I was told has beef and vegetables and melted cheese on top. So let's take a good chunk since he's in the mood to share. It's not so much I'm in the mood to share. I'm just not sure I can eat it all myself. Mmmmm. That's like ground beef and man that is actually spicy. My tongue is on fire right now. But it is tasty obviously because I'm still chewing. But yeah, nice. I like that you have a very full plate and you get to sample a little bit of everything. So we tried to make this as authentic of a meal in Cusco as we possibly could, so I got my Cusqueña beer. And tomorrow we're going to try and find Cuy. We are now visiting the Pisco Museum which is a bit unusual. It is not exactly a museum in the sense that you walk around and look at Pisco bottles or anything like that. It is more like a bar and you come here to drink Pisco. So we've just placed our order and we're waiting for our drinks to arrive. So they had a special happening at the bar so we've ordered four glasses of Chicanos which are made with pisco, ginger ale and a few drops of bitter. And we were able to choose different flavors. We have strawberry, cinnamon, this is a classic and this one is the one you like. What is that? Licorice. Anise. Anise. Alright. Let's start drinking. Okay, so first up the classic. That is good. Okay. I can taste the alcohol but it is not so strong that it is like burning my throat. It is like a nice summery drink. Very good. Bottoms up for Samuel Jeffery. Yeah, I'm trying one of my favorite ones. Anise. So, I have high expectations. High expectations he says. And unlike your strawberry the Anise is strongly strongly flavorful here. Oh, that means I would not like it. That means I won't be sharing this one at all. And now for a sip of the strawberry. It doesn't have a strong strawberry flavor. I don't know if they've added a syrup or if it is natural fruit. I mean there is one little piece of strawberry in there but I don't think that is flavoring the whole glass. Yeah, a nice girly drink. And the last one for me to try is the cinnamon flavor. Okay, that one is not nearly as strongly as flavored. So, anise for the win. Plaza de Armas is the beating heart of Cuzco. The square is flanked by a Jesuit church and cathedral, and there are also plenty of bars, restaurants, and tour agencies around the perimeter. During the day you'll find locals and tourists hanging out in the square, and if you get lucky, you might just encounter a performance followed by a demonstration like we did. The Inca Museum is one of the main museums in town and it has rooms dedicated to different periods of Inca and Spanish history. You can also see women weaving rugs and tapestries by hand in the central courtyard. So we somehow ended up at the chocolate museum in Cuzco. It is very small but you can learn the history of how chocolate is made and the whole process. And they also have like these little beans. Apparently, that is what cocoa beans look like. Who knew. I'm kind of hoping that they have chocolate that we can sample somewhere but I haven't come across that yet. Fingers crossed. So did you get to try any chocolate? No, free samples but they have a cool place in the store where we can purchase chocolate and they also have a cafe as well. And they have lots of interesting flavors like there is spicy chocolate, cinnamon chocolate, cocoa leaf chocolate. A bit of everything. If you have any chocolate lovers in your family, or as among friends, definitely a good gift to pick up here. Great souvenir. Qurikancha was an Inca temple built to the Sun God, Inti, and it is believed that the walls of this temple were once covered in sheets of gold. If the temple looks like it has various layers of construction, that's because when the Spaniards arrived, they demolished the original temple and used the foundations to build the Church of Santo Domingo on the site. The Church of the Society of Jesus is a historic Jesuit church. It's worth a quick visit if you're in the area. Okay, so time to spew off a few facts about Guinea Pig. Yeah, so the Cuy is something we've been wanting to try for a while now. It is one of the most traditional Peruvian foods you can possibly get. It originates from the Andes. It is a rodent. And apparently the meat is very high in protein and low in cholesterol. So it is healthy for you! Yeah, exactly. Who would have known. This is a perfect meal to have just before our hike to Machu Picchu. Yeah. So another fun fact, because I know you guys really like those is that if you visit Cusco Cathedral, once you go inside you'll see that there is a painting of Jesus and the 12 Disciples enjoying their last supper and guess what they're eating? It's a Guinea Pig and it is lying on its back with its little paws up in the air. So if Guinea Pig is good enough for Jesus and his Disciples we can certainly eat it while we're in Cusco. And they were kind enough to let us go take a look at how it is being cooked and prepared. So let's go walk over and check out the wood fire burning oven. Just over there. Just over there. That is where our Cuy is being made. So our dinner has arrived and I'm trying not to look at the Guinea Pig in the face because it kind of reminds me of my sister's two pet Chinchillas but there it is on the plate. And it comes with a few sides so if you look down here you can see that we have some golden potatoes, some fried yellow potato actually and we have a little salad and we also have a stuffed pepper with cheese melted over top. So yes, I guess the next step is to dig in to our Cuy. So our server has kindly chopped up the Cuy because we didn't really know where to begin and apparently you have to eat this with your hands. Yes, so I'm going to grab just a chunk here. It is time for the first bite. Is that like the back? Oh, the skin. Wow, the meat is quite tender. You know what it tastes a lot like chicken. If I didn't know what I was eating I would have guessed it was chicken. That's good to know. It makes me a feel a little better about taking my first bite. I think I have the back and the hind leg. I'm just taking little nibbles. How does it taste? It's like stringy chicken. How does it taste? It is like stringy chewy chicken. Yeah, like it even looks like chicken. Like the dark meat on a chicken. So you could fool me but I've seen the whole Guinea Pig on the plate. So now I know what I'm having and you just kind of have to get over that because it does make a bit of an impression on you. Especially if you have Chinchillas for pets because they just look so similar. So moving on we're kind of taking a bite of its mid-section here. So what you really notice about when you have Guinea Pig is that the skin is really crispy but the meat inside is quite tender. I actually like it. We're also noticing that there are some organs and bones. Yeah, yeah and strange things inside our Cuy. It is very much cooked as it is and you eat it as it is presented. Yes, that is how you have Cuy in Peru. Except you are using cutlery instead of your hands. You have it all wrong. Oh, right. That's right. So now the verdict. If you saw Cuy on a menu would you order it again? I'm not necessarily sure I would just because it is a bit expensive and I think that if you were to have something like chicken or something else you might get a little bit more meat. But I'm really glad I tried it. It tasted honestly better than I expected and uh yeah if you're Peru definitely try it though at a least once. And your final verdict? Well, it didn't taste bad but that being said I'm not sure I would eat it again. I just don't like seeing the whole animal on my plate. And I know that is kind of silly to say because I do eat meat. I do eat fish. So it doesn't make sense to just eliminate Guinea Pig but yeah not for me. Not for me. Templo de la Merced is another church located one block from Plaza de Armas, and it contains the tomb of two famous conquistadors. So nighttime here in Qusqu and it is time for a drink. What are you sipping on? Just sipping on my Pisco Sour enjoying the nightlife here in Qosqo. Looks like a good drink. And that's a wrap for Cuzco! We hope you enjoyed this video and that it showed you a few of the places you can visit while you're in the city. We recommend spending at least 3 days here, or perhaps a few more if you also want to tour the Sacred Valley. As always, if you have any other suggestions of things to do in Cuzco, feel free to share those in the comments below. We are on Lake Titicaca. Say hello Sam! Hey! Woo! Saraqui! So we are taking a really fun overnight trip from Puno today to visit Lake Titicaca. Yeah, we're going to visit several islands and do a homestay overnight. Yeah, and we'll get to meet the different communities that live here because we have Aymara people and Quechua people. So we've just arrived at our first island. And this one is called Corazon de Lago which means the heart of the lake. And this is an Aymara community that lives on a floating reed island so let's go have a look around. Let's check it out. So it is a bit of a strange sensation walking on the reed islands because it is not solid ground and your feet do sink in a little bit but not to the point where you feel like you're going to fall through and you know go in the water. But still kind of interesting. Okay, so what have we learned so far on this floating reed island? So we've visiting the Uros floating reed islands and there is approximately 80 to 90 of them. And the people who originally came here were escaping hostile neighbors. So this is quite a secluded environment for them. Yeah, exactly. And also we learned that they don't really know like exactly how many islands they have here because they are constantly cutting them up if they have any problems with their neighbors. Yeah, if there is a divorce or if there is problems with neighbors they slash the island up. Yup. Sam, time to take the taxi to the neighboring island. Oh, yeah. Got a pretty sweet ride. So is this the coolest taxi you've ever been on? Or what? Pretty much. I can't think of any taxi that is quite like this. Yeah. I don't think I've been on too many water taxis before either. And it is moving. Yes. So you have a nice new addition in your passport right next to your Machu Picchu stamp. I sure do. So one of the cool things you can do on the floating islands is get a stamp on Lake Titicaca right there. Another one for the collection. I've got Machu Picchu on top. I got that one a few days ago. So I'm filling up my passport quite nicely. We've made it to our third island of the day. This one is called Amantani and this island is actually home to Quechua people whereas the first two that we visited were home to the Aymara people. So, we will be doing a homestay here and spending the night. And right now we are walking towards our home. So, let's keep going. So aside fr om meeting our host families, what I'm most excited for is food. Because it is already lunchtime. It's a little bit past our lunch time actually. And we forgot to pack snacks. Yep. So I'm starving. So before we settle in we're going to get some local food. Yeah, and apparently they are vegetarian on this island, so we're going to be having a Quinoa soup and then just like potatoes and roots and different vegetables. Cheese and stuff like that. Cheese, yes. So it should be good. So are you doing okay? A little bit out of breathe? Yeah, a little bit out of breath. We're still feeling the altitude. Actually Lake Titicaca is higher than Cuzco if you can believe that. And we are walking uphill so keep going. Yeah. And this is going to be our home-stay for the night. We have a very colorful room. A little sofa and we have beautiful views of Lake Titicaca. Come show us those views. Tada. Look at how blue that water is. Wowzers. So what kind of tea are we having Audrey? We are having muña tea which is a local herb that should help us with the high altitude. So we're just breaking some leaves into the cup and adding hot water. Sopa de Quinoa. Ah, sopa de quinoa. Quinoa soup. Ah, que rico. Okay, so it is mealtime at our local home stay. What are you having today? I'm having quinoa soup for lunch. So let's take a look at this. And you can see there is a lot of quinoa, there is also carrots and potatoes and it is piping hot. It just came straight from the pot. So let's try that. Mmm, it's so good. I'm so hungry and this just really hits the spot. Well, now that we're done our soup what is next? So this is our main. We are having rice, potatoes, fried cheese and a little salad on the side. So it looks good. Nice vegetarian meal. So if you're going to stay on this island your best bet is to do a homestay. And what is awesome is that they have this sharing system so that each family has an opportunity to host different international guests. Alright, so we had our lunch, we had our siesta and now we're climbing to the top of the island to watch the sunset. I've also got a bit of muña in my hand to help me get to the top because it is so steep. Feeling that oxygen? Are you feeling that oxygen? That lack of oxygen that is what I'm feeling. But anyways, our group is way ahead so we better start climbing. Something bit you. Your famous last words. What bit you today? A plant bit me. No. I was stung by something called the stinging plant and it stung my middle finger. Let's see the wound. That's the thing. You can't see a wound but they told me it is going to burn for the next ten minutes. My middle finger is on fire. It almost looks like rice patties. So there is two lookout points you can choose from. To the right there is Pachamama and that is the one we're choosing. Pachamama. Pachamama. Through the gate. Through the gate. So we reached the top of Pachamama. How are the views? Oh, we sure did. The views are insane here. It is almost like you're touching the clouds. It is like you can reach up and touch them. Yeah, and the weather has changed quite drastically. We went from t-shirts. I'm not kidding like five minutes ago I was wearing a t-shirt and now I'm bundled up in a sweater and I have a jacket on and a warm hat. Alright, so I think we're going to be heading down soon. Time for dinner and perhaps a little celebration in town. Dance moves. Oh, yeah. He's bringing them. So we're all dressed up, we've had our dinner and now it is time to go to the party. And we are dressed up in traditional outfits. Party! Twirl. Twirl. So are you getting altered over here? Yes, you've got to wear it right. It is probably up higher, right? Yes. Hike it up higher. Hahaha. [Music playing] Well good morning. We are feeling well rested from last night's party. I don't know about you Sam but I slept really well. Like a log with that fresh country air. Yep. So yeah, we're well rested. We're going to have breakfast now. I hear pancakes are on the menu. And then after that we'll be saying goodbye to our home stay family and leaving the island and going to visit yet another island. So yeah, we've got a full day ahead and let's go eat. Because I'm hungry for pancakes. Alright, so it is a new day and we are visiting a new island. Yes, this is our last stop on Lake Titicaca. This is Taquile Island and we're just going to take a wander around and see what we find. Yes, maybe we'll find our guide and she can tell us a bit of the history of the place. Let's go find her. Just when you think the island couldn't possibly get any steeper it does. I'm still out of breathe because of the high altitude here. And we need to climb a bit further, so let's go. So the interesting thing about this island is that the men are responsible for the knitting instead of the women. So we're just going to head in to the little studio and see them at work. Chugga, chugga, chugga, chug. You can hear the boat's engine. You sure can. So, we have spent the last two days traveling around Lake Titicaca and visiting some of the different islands and the communities that live there. And yeah, we hope you enjoyed this video and you got a little taste of the region. We really had a great time here and I think that wraps up our video. It does and one more thing to add is that if you do have the time make sure you do a several day tour. If you were to try and do it all in one day that would be super rushed. Yeah, tah tah! Many travelers to Peru tend to skip over Lima as they rush off to more scenic destinations, but we’re of the opinion that the capital has a lot to offer. As one of the largest cities in South America, Lima can be a little chaotic and crowded, but it is also full of surprises, especially in terms of culinary experiences and historic attractions. In this travel video guide, we’re going to take you on a tour of the city and show you 30 things to do in Lima, Peru. Now let’s get started! So we are currently at the Love Park. And are you feeling the love? I'm feeling the love. Plant one on here then. Let's show you around. There we go. Mmmhhhmmm. The love park is a beautiful park located in the neighborhood of Miraflores that looks out onto the Pacific Ocean. Due to its name, it’s a popular spot with couples out on a date, especially around sunset when you get spectacular views. If you’re up for a little bit of adventure, you can also go paragliding. You don’t need to have any experience since they offer tandem flights. And even if this doesn’t seem like your type of activity, it’s still pretty cool to go as a spectator to watch people take off the cliff. We come to this restaurant pretty often whenever we're in Lima. This place is called Punto Azul and they make a delicious ceviche and some pretty tasty dishes that we're going to be sampling today. We're actually ordering all of our favorite dishes at this restaurant, so it should be a tasty meal. So I ordered the exact same thing every time I come to Punto Azul. Cebiche. And that has just arrived over here. This is just the classic ceviche. It is only fish, no other seafood in there and we've got our red onions. I also asked for it spicy so you can see the red peppers here. It has kind of been crushed. You still get some big chunks. Um, you have your sweet potato, fresh corn and of course the tiger's milk. Which is basically like a lemon base that helps cure the fish. So yeah, this is my absolute favorite. I never get sick of ceviche. My mouth just waters thinking about it. Oh my gosh. So let's dig in. Let's try it. Let's grab some onions in there as well. It is just so good. Wow. I just love all of the flavors in your mouth. Like it is so sour and tart but then you've got your sweet potato to kind of help balance that. It is just perfection. The perfect meal in Lima. Hands down my favorite Peruvian dish. Love it. And now it is time for your favorite. Yes, and you can't come Punto Azul and not indulge in the seafood but I'm trying something that is kind of unique to here and that is the shrimp cheese risotto. Guys, this is to die for. Look at that. Look at how cheesy that is. I'm grabbing a nice big shrimp here. It is so creamy. It is so creamy. This rivals the risottos you find in Italy. I kid you not. Watch out Italy. Mmmmmm. It is just so so so cheesy and then you have the shrimp and then you have all of the different seasonings. Like to me this is my favorite dish in Lima right now. I don't think you got a shrimp. Let's grab one. Yes, I did but I'm going to get a bigger one this time. Mmmmm. Awesome. For a little bit of magic, another fun activity to try at night is to go to Parque de la Reserva for their water circuit and light show. It’s a popular activity with families, but it can be enjoyed by all ages. So dinner time here in Lima and tonight we are going out for anticuchos, which are cow hearts. I know this sounds a little bit unusual but it is actually really tasty so we've come to a popular place. It is called La Grimanesa, we've already placed our order. Let's go get our cow heart. So this place that we're visiting it actually started as a little street stand, so the women who opened the restaurant used to have a little cart and she used to sell her anticuchos on the street and she had a super long line because her food was delicious. She was really popular. And eventually she was able to save up enough money to open a little restaurant here in the neighborhood. So yeah, humble beginnings, but you know the recipe was great so here we are today. So here we have it. The star of the meal. This is my anticuchos. It doesn't really look like a cow's heart in my opinion. I mean, you could food me and tell me this is steak but I'm going to have my first bite. I'm not sure how to do this. Honestly, it's a fairly tender meat. It doesn't have a lot of fat. It could pass off as steak. If no one told you this is a cow's heart you would never know. Your turn. Time for my first bite. I'm going to try some of the sauces here. I think we have a red spicy one and a green one. Oh, that is so so good. And that is really spicy sauce. Wow. You know the meat is really well seasoned so it takes on the flavor of whatever they've used. Like the heart it doesn't taste like an organ. I know exactly, normally when I have organs they're really tough and chewy but this is as nice of a tender cut of meat as you can find. We're checking out Barranco which is a very artsy neighborhood. Apparently, this used to be like a bohemian hangout back in the 60s. So we're just going to go explore on foot. We don't really know what to expect but so far we are seeing lots of street art and looks pretty cool. So we have now been walking around Barranco for a while and we have finally come across the main attraction in this neighborhood. We are standing in front of the bridge of sighs. A really romantic spot for young couples. Apparently, this bridge has made lots of appearances in Peruvian songs and poetry. So yeah, lots of romance happening over here. Let's take a walk. So that was a fun little introduction to Barranco. What did you think of the place? Yeah, this neighborhood is a fun, artsy kind of area. We only spent a couple of hours here in the afternoon. It would be really cool to come at night and see what the nightlife is all about. Yeah, they have lots of bars and restaurants worth checking out. Yeah, it definitely seems that way. Yes. Huaca Pucllana is a giant adobe and clay pyramid located in the middle of Miraflores. Since this site is still under excavation, you can only visit accompanied by a guide, but this is a good thing since you end up learning a lot of the history and culture behind this place. So for today's meal we are going for more of an upscale dining experience. We are having lunch at a place called La Rosa Náutica, which means the nautical rose. And it is a really cool restaurant out on the water. There is this pier built over the ocean and it just leads you all the way to this little restaurant. So you're like surrounded by waves, there is surfers, birds. Perfect setting and the food here is really good. I've been here once before many many years ago. So I'm excited to come back with more mature taste buds. Being the foodies that we are, we made sure to order 2 different sampler plates so that we could try a little bit of everything. We ended up having 3 different types of ceviche, as well as causa, lomo saltado, tacu tacu and more. If you’re looking for a fancy meal out, this place is it! Larcomar is a shopping centre with the best views in all of Lima. The place was built into the cliff overlooking the ocean, and it has cafes and restaurants with outdoor seating areas. In terms of shopping, most of the brands here are on the higher end and the prices reflect so. So it is a super hot summer day here in Lima. So Sam and I have stopped off for cremoladas which is kind of like a shaved ice drink. And I've gotten one that is flavored like passion fruit. So it is nice and sour. And what is that called locally? Mmm. This is maracuyá. And it is so good. Like, we are dripping sweat right now so this nice frozen drink is exactly what we need. Mmmmm. And for yours? And I'm having my favorite cremolada. It is called lúcuma. It is a local fruit to Peru and I haven't had it anywhere else in the world. It is absolutely delicious. That is good stuff isn't it? There is no better way to cool off. Another activity you can try in Lima is surfing. There are lots of surf shops along the water, so it’s just a matter of inquiring about rates for surf lessons and board rentals. Okay, so for today's lunch we are eating at a place called Taiken and they specialize in Nikkei food. Now this is something that I hadn't heard of until I came to Peru but apparently Peru has the second largest Japanese population in all of South America. And that has really influenced the cuisine. So Nikkei is the combination of Peruvian and Japanese culinary inspiration. So yeah, we're going to be trying some Japanese Peruvian food today. Okay, so this right here is Pejerrey tempura. Tempura time. And this is basically the local catch. Which makes it. And this sauce is really unique because normally when I've had a dipping sauce, like when I'm having Japanese food, it is typically cold. And this is piping hot. You can actually see the steam coming off of it. Whoops! Butter fingers over here. Butter fingers over here. Alright, we're going to attempt to save this here. Mmmm. Wow. You know whenever I've had tempura at a Japanese restaurant it has always been vegetables. This is amazing. Like this is almost reminds me a little bit sort of like fish and chips except it is a lot thinner. Oh, it is just so tasty. The tempura batter is really really good. And then the fish is really fresh. So yeah, typically when I've had tempura too it tends to be something like sweet potato or other kinds of vegetables but wow does it ever taste delicious in fish form. In fish form. So it is basically deep-fried fish in a batter. Basically, that is what I'm saying. Let's get a close-up. Interesting. Are you going to eat it? There you go. Okay, so next up we're going to dig in to the maki rolls. And this one right here has breaded shrimp and avocado and a little bit of fish on top. And I'm not entirely sure what the sauce or the powder is. So maybe dip it in a bit of soy. Mmmmm. Oh wow. Tasty? That is really nice. Okay, one second to chew this. So, when we ordered this one off of the menu we saw that it said acevichado which kind of sounds like Ceviche and if you try this fish you'll be able to tell that it has been cured in lime and it just has a very zesty fresh flavor. You actually don't even need the soy sauce because it is so flavorful on its own. And I'm still not entirely sure about the green powder but I do like it. So yeah, that is like a really interesting twist on sushi because you have the ceviche influence coming through. So pretty cool. Plaza Mayor, also known as Plaza de Armas, is located in the city centre. The square is flanked by many historic buildings and if you’re looking for colonial architecture, this is the place to find it. The San Francisco Monastery is located just a few blocks away from the main plaza, and it’s another site you won’t want to miss. You can only visit as part of a guided tour, but inside you’ll find a library with antique texts, paintings from the days of the early colony, and catacombs which contain thousands of skulls and bones. So it is time for another lunch video here in Lima. Today we're filming downtown. So we popped into one of the few restaurants that was willing to serve us lunch at eleven am because we're already starved and you know when we're hungry we get hangry. So here we are, we're going to be filming a video about ocopa a la arequipeña and Papa a la Huancaína. Both are potato dishes served with sauces which are kind of similar but from different regions. So we'll be sampling those. So the dish Sam is trying, Papa a la Huancaína, originated in the province of huancayo and that is how it gets its name. Yeah, so let's talk about the ingredients here. So the main thing here is the sauce. I mean of course this is a potato dish but this is a sauce that is made out of cheese, milk and rocoto. And rocoto that is the yellow aji pepper. Yeah, exactly. And this is something we're very familiar with because it is often served at your Aunt's and Grandma's house. So we love this dish. Wow. Good stuff? This is easily one of my favorite Peruvian dishes. Like I just love this sauce and then Peruvian potatoes are some of the best in the world, so it is like you're combining this amazing sauce on top of really well prepared potatoes. That is amazing. And the cool thing about this dish is that you can find it just about everywhere in Peru. You can find this along the coast, in the Sierras and even in the jungle. So yeah, and speaking of presentation this is usually served with black olives and hard boiled eggs. And these are small eggs. I think these are quail eggs because they're quite little. So do you like it? Oh yeah. Maybe I won't be sharing after all. So it is now time to try the second potato dish and that is ocopa a la arequipeña. If you have a look here we can see the plate and it is a little bit different from the previous one. This sauce is a little bit more green. But it is still served with a hard boiled eggs and the black olives. And the two main ingredients to make this sauce are aji and huacatay. No idea what huacatay is. I have never seen this before. No clue. Not very familiar with the food here in Peru. Um, but aside from that the sauce also has a bit of onions, garlic, milk, fresh cheese, some crumbled crackers and peanuts so it should be a bit more crunchy than the one we had earlier. So I'm going to grab a spoon here. It is time to serve yourself. Help myself. Serve yourself up. There we go. Let's grab a bit more sauce so you can really taste it. Alright, time to dig in. Yeah. Oh, and one thing worth noting. If you don't want to go through the trouble of making the sauce from scratch. You can go to the supermarket here in Peru and they sell these little packs that have the powder already pre-made. And you just have to like add a little bit of milk and water and viola! Instant sauce out of the bag. But let's try this. Mmmmmm. So yeah, so this one is a bit sweeter than the one we had earlier. A lot sweeter actually. A lot sweeter. Wow. In the past when I've had it at my family's place it is a bit more crunchy. Because I guess they don't really chop their peanuts that finely so you can still kind of taste them. But this one is very smooth and very creamy. And it is a bit spicier than the Huancaína we had earlier. So it is kind of spicy and sweet. It is good. It is good but I still prefer Papa a la Huancaína. That is just a classic. Another place to visit in Lima’s historic centre is the main cathedral. They offer a guided tour, which is very informative, and you can also climb down into the crypt beneath the church. Just down the street from the Cathedral you’ll find the Government Palace. If you time your visit just right, you’ll be able to watch the changing of the guard. Unfortunately, we had just missed it! So it is past twelve noon which I think means it is acceptable to get a little boozy. We are going to be doing a taste test of Pisco Sour versus Chilcano. Both drinks are made with Pisco but they are quite different so those should be coming soon. So the cocktail has arrived. This is the Pisco Sour. Yes. And this is my all-time favorite Peruvian drink. It is amazing. I can't wait to try it here. So how does it taste? As you might imagine. It is sour. But also quite sweet. Yeah. So, the Pisco Sour is made from a number of different ingredients so you've got your grape brandy the Pisco which actually comes from the town of Pisco here in Peru. Yeah. Then you've got your egg white on top. If you take a look down here you've got your egg white on top, a little bit of bitter which is the brown. Nice and frothy. Yes, that is the key. And then here you also have lemon or lime juice and often a little bit of syrup added to give it some extra bit of sugar. Extra bit of sweet. So that is one very sweet cocktail. Very refreshing on a hot day. Yeah, and this is considered the National drink of Peru. Mixing it all up with my little seahorse. So I ordered the Chilcano and this is a cocktail that is made with Pisco, ginger ale and a little bit of lime juice. You know who would really like this? Would be my Mom. She loves ginger ale. That is a little stronger than I was expecting. Potent. Potent. I was hoping it would be a little bit watered down with all of the ice cubes but no that is definitely got Pisco in there and you can taste it. It burns on the way down. I might need to help you out with that one huh? Actually, the first time we tried Chilcanos it was in Cusco, we thought we were going to a Pisco museum but when we got there it was actually more like a bar. So we ordered I think it was like four different Chilcanos with different flavors. So that was pretty cool. This one that I'm having right now is just the classic. Basically ginger ale, lime and Pisco. But you can get fancy and like make strawberry ones, cinnamon ones and just you know different flavors. So one of our favorite things to do in Lima whenever we're in the city is to come to Kennedy Park. And they have so many stray cats that are taken care of by the locals. You can buy a little bit of cat food and feed them and play with them. And they're all really friendly. For us the cats are the main attraction, however, aside from that, the park also hosts an outdoor hippie fair which is worth checking out. That, or just go play with the cats! So it is dinnertime here in Lima and we are at a place called La Lucha which specializes in sandwiches so we've ordered a Chicharrón sandwich which is like a fried pork. It should be really tasty. We are waiting for our food to get here. And yeah, let's get started. So our food has arrived. Yeah we've got our Pan con Chicharrón. It's looking good. It looks amazing. If you look down here you really get a good tour of what we have. So we've got a bun and inside it looks like we've got lots of onion. I'm guessing it is sweet onion. Yeah. Then we have the fried pork and then the kamote - the sweet potato. Exactly. So that looks like a pretty awesome sandwich. Let's try it now. Yes. Is it ready? Alright, it is my first bite. Mmmm. It's so good. It's so good. You know what really makes a sandwich. I mean the meat is awesome it is really good quality but it is the sweet potato. I love having sweet potato in my sandwich. That's an unusual ingredient but it works doesn't it? It does. Lima’s Mercado Indio is located along Petit Thouars, and this is where visitors can come to do all their souvenir shopping. Whether it’s alpaca sweaters, chess sets, warm slippers, or silver jewelry you’re after, you can find it all here. It is lunchtime again here in Lima and today we are going to be trying a traditional dish called Ají de gallina. This is probably like one of those national dishes that you can find at almost any restaurant. But we're eating it at a place called Republica which makes Peruvian dishes but kind of like in a casual fast food setting. So yeah, it should be interesting. We've placed our order and that should be coming soon. Okay, so the food is already here. That came very quickly. So let's have a look at the plate. This is Ají de gallina and as you can see it is kind of like a chicken stew. It is made with shredded chicken and the sauce has a cream, cheese and peanut base. And also the way they thicken this sauce is by adding bread crumbs that have been soaked in either a broth or milk and this is served with rice or boiled potatoes. And the boiled potatoes and kind of hiding underneath all of the chicken here. Oh, we do have boiled potatoes. We do. Yeah. I thought we were just given rice. So this is a very hearty meal. I'm kind of glad we're sharing one plate because there is no way I could eat all of this. Um, but yeah, let's dig right in. I'm just going to try it with rice here. Look at that. This looks so good. This is one of my favorite ways that chicken is prepared here in Peru. I love this dish. Mmmmhmmm. And, I don't know if I forgot to mention this but another key ingredient is Aji. The hot pepper. But because it has a cream base it is not super spicy. So I really love this. Look, they actually gave us aji sauce too. In case we want it spicier. Maybe we should add a little bit. In case it wasn't enough. Yeah, just dunk it all over that rice. I'm not sure if that is how it is done but that is how we do it. So let's see if that has more kick now. Another quality control bite. Quality control. That is what we call it. Mmmmm. Now it is spicier. That is good. Nice and creamy too? Feel the burn. Lima’s beaches are very pebbly and the waters are rather cold, but that doesn’t keep beach goers away. If you just want to sunbathe or cool off with a quick dip, the beaches fit the bill. So for today's lunch in Lima we are going to be having Chifa. And that is basically Chinese food with a Peruvian twist. So you know how we always visit a country maybe even Canada or the US and you go to a Chinese buffet and you're like mmmm this is delicious and then you go to China and you can't find any of the dishes you had at a Chinese buffet. That is because Chinese food really varies from one country to the next because incorporate you know their spices and their cooking styles. So Peruvian Chinese food is quite distinct. We're going to be eating Chifa which literally means to eat rice. So yeah, we've ordered a lot of food that is going to be coming soon and it should be interesting. Peruvian Chinese food. Apparently there are more than 6000 chifa restaurants spread out across Lima, so we can assure you that you won’t have any trouble finding one. On the contrary, it might be kind of hard to choose just one! If you want to see what a local market looks like, head over to Mercado de Surquillo. You’ll find lots of fresh produce here, and it’s particularly busy if you come in the early morning. They also have little stands where you can grab a bite if you get hungry. So for today's video we are at a place called Sanguchisimo and we're going to be eating salchipapas by popular demand. We had all of these people being like if you're in Lima you have to eat salchipapa. So we listened to you, we tracked down this place and we're excited to be trying this dish. So our choripapas and salchipapas have arrived. We've got the sausage one and the hot dog one. Look at those portions. That is a thing of beauty. And this is a street food snack that originated in the streets of Lima. But now it has spread all over Latin America so you can find it in other countries which is pretty cool. Different variations everywhere. And it comes with four different sausages that we've got here on this plate. We've got ketchup, mayo, mustard and of course aji. I think the aji is my favorite one. Yes, mine too. So we may need to ask for an extra container. And this is like a really nice spicy sauce that you'll find almost everywhere in Peru. It is always a staple at the table. So yeah, I'm really looking forward to digging in to this. It looks fantastic. So let's just go for it. So on top here we have. Look at all of that cheese! Yeah, that is a lot of cheese and some fried egg as well. And when we were placing our order they asked us do you want your egg like well fried or do you want it a little bit runny. And there is nothing that grosses out Sam more than runny eggs so we got ours well done sunny side up. So yeah, I kind of like my eggs runny. I like them juicy. I don't like my runny eggs. It grosses me out when the yolk bursts. Yeah. Sam is always like take it away. I can't look at the plate. Take it away. But anyways, I've got a little bit of everything on here. My French Fry, my hot dog, my egg and cheese. Look at the sauce. And yes let's dip it into the aji. Can't forget that. Load up on that aji. That is a massive bite. Ugh. Hot. Aw! A little messy. Wow. That is good. Give me one minute. This is wonderful. If I were a kid I feel like I would want to eat this everyday. I would be like Mom, please salchipapa for lunch. It is really good. It is really hot. I just burned my mouth when I took that first bite. But look at that. Yeah, it has got a lot of ingredients that kids would love. Yeah. You've got your french fries, you've got your cheese, you've got your eggs, you've got your hot dog, you've got your nice sauces. That is ticking off a lot of boxes for sure. It is wonderful. And I have to say the aji at this restaurant is actually really spicy. It is the spiciest which I've had. So right now we are visiting Park Maria Reiche. Which is a real cool park where they've recreated the Nazca lines using flowers and different plants. So if you don't want to go all the way down to Nazca, and you don't want to fly in one of those tiny planes, you can come here and kind of get an idea what the Nazca lines look like. I mean these are obviously much smaller. If you have a bit of a sweet tooth, you’ll certainly enjoy diving into Peruvian desserts. There are a few classics that you simple shouldn’t miss, including: Suspiro a la limeña and Merengado de chirimoya. Another fun way to experience the city is by bike. Head down to the boardwalk where you can hire a bicycle for a few hours and bike the length of the coast. So it is time for another food video and today we are going to be trying something that is called Causa. Causa, it is kind of like a shepherds pie if you haven't tried it before, it is made with yellow mashed potato and you can get lots of different fillings. So we've ordered two different varieties and that should be coming soon and it is going to be delicious. I love the causa. So the causa has arrived and it is a thing of beauty. How excited are you for your food, Sam? Yeah, it looks like artwork. I almost feel guilty tucking in to it. Almost. Okay, so let's talk about the key ingredients that make up causa. So you have your yellow potato, lime and aji which is the yellow hot pepper. Yeah. And in terms of fillings you can have lots of different ones. So Sam went with the classic which has. Mine has chicken and you can also see that there is some avocado here on the side as well. And that looks like some mayo. A mayo sauce on top. I'm just going to dig right in. I'm going right to the bottom. It is like cutting into a tower. Wow. That is really good. Yeah? Yeah. And with this particular causa it is really salty. You can tell they've added a lot of salt to it. But it just like, when you get that much yellow potatoes, it is just oh man it is so good. It is almost like having Mom's mashed potatoes back home or something but with much better dressings. With the chicken and the sauce and the avocado. Oh man, that is good. Okay and let's talk about the chicken. Is it shredded chicken? Like the one we had in Aji de Gallina or is it chopped. It is shredded chicken. Yeah. Okay. One more bite for quality control. Research purposes. That is good stuff. And I am beyond excited for mine because I saw Causa Acevichado on the menu and that is a ceviche causa. Look at that. Woah. So I've got my fish, a little bit of fish that has been kind of cooked in lime. I have my red onions, I have my hot chili peppers and of course my yellow mashed potato with a bit of mayo. Super fancy over there. I know. And if you know how much I love ceviche this is just the perfect dish for me really. You're doing a good job of toppling it already. I don't know why but I'm blowing on my food. That is such a habit. It is cold. It is a cold dish. Mmmmm. Oh, yeah. The best of both worlds? It is so good. The lime. So much lime. And it is so tangy. And a little spicy. With those little pieces of red hot chili. Mmmmm. This is my favorite. I haven't even tried yours but I know this is my favorite. Mmmmm. And that’s a wrap for the Peruvian capital. We had a wonderful time visiting Lima and we hope that you’ll consider adding this destination to your travel bucket list if you come to Peru. As always, if you have any other suggestions of delicious foods to try, or cool things to do in Lima that we may not have mentioned, feel free to share those with travellers in the comments below. For more food and travel videos from around the world, be sure to hit subscribe! After spending some time in Lima, we flew into Iquitos for the final leg of our Peruvian adventure. The landscape changed from arid deserts to mountains and finally to jungle as our flight crossed the country, and once we arrived, the first thing we did was hop into a tuk-tuk to take us into the city. So we have made it to Iquitos. We had some lunch, we had a nap. It is now time to explore but first up we have to show you our hotel. It is called Hotel Epoca and it is super cool. It is a colonial building with a cute terrace and you just have to see it. So let's go. I know. So they have some cool historical photographs along here. Let me show you my favorite. This right here Iquitos in the 1920s. Flapper culture at its finest. How cool is that? And I like this one. Fancy. Looks very posh. Drinking coffee on the balcony. Iquitos is a really fascinating city. It is the largest city in the world that cannot be reached by road, which means that if you want to visit, you either have to take a plane or a boat to get there. For many, Iquitos is just a quick stopover en route to an Amazon river cruise or a jungle stay, however, we were pretty excited to get to explore this colonial city. So favorite part of the city so far is walking along the riverfront. We've got the Rio Amazonas just over there. And it is a really scenic walk. It is, it reminds us so much of Luang Prabang in Laos. Yes. Like it is bringing us right back. So similar. Rrrrrr. We can hear those engines purring. Yes, something that also reminds us so much of Southeast Asia is all of the tuk-tuk. It is a city of tuk-tuk. You see motorcycles and rickshaw drivers everywhere. And right behind us is a really cool building. It is an Iron House and that was built by Gustav Eiffel and brought piece by piece all the way from France in 1890. Wow! Or so rumor has it! There is little evidence tying Eiffel to this building, but the mystery keeps people visiting. We spent the rest of the afternoon just wandering around Iquitos on foot. We didn’t have a map and we didn't have a guide, but we somehow managed to hit a lot of the main landmarks and then some. Well I would say it has been a pretty fun first half day of exploration. We're really enjoying the town so far. Yes. This is a place I have wanted to visit for such a long time because my Grandma is actually from this area. Not from the city but from like a tiny little colony in the middle of the jungle that no longer even exists. I know. So it is pretty cool here. I feel like we have a much greater appreciation of where she is from and the kinds of food she has been eating because if you stay tune to our channel we're going to be filming a lot of food vlogs of all the regional cuisine from the Amazon. Yes. And right now you can probably tell we're like sweating profusely. Yeah, so we found a little juice bar with a really great view and we're just going to wait for the sun to set. Yeah, and wait for our smoothies to arrive. How are you feeling? Well, I'm feeling pretty awesome. I mean we've had a really good start to our time here in Iquitos. I think we've found our bearings and we've witnessed a really cool sunset. So tomorrow is a new day and we're going to explore a whole bunch more. We're hoping to visit maybe the water stilt village tomorrow. Good morning. Good morning. We woke-up this morning with the intention of filming sunrise but it was pouring rain. It was pouring rain. No sunrise whatsoever. So we went back to bed and now we're going for breakfast. Breakfast. And these are the views from our hotel. Yeah, and as you can see it is still quite wet outside from the rain this morning. Some motorcycle and tuk-tuk traffic happening. And it appears we're not the only ones going for breakfast. There is like a dog and birds feasting on this huge pile of trash outside. They almost look like vultures but I'm not sure they are. So this right here is our breakfast. We have some bread with jam and butter and scrambled eggs and fresh fruits, tea, coffee, juice and I think Sam is extra excited because he is finally getting fresh fruits after how long? It's been a very long time. It has been a while huh? So it looks like you've got banana and watermelon and papaya. And papaya. Ooh. Not a bad trio. So we're going out for a little bit of sightseeing. And Sam has undergone quite the transformation since breakfast. So I'm no longer wolverine. I'm a little bit more clean shaven. Every time I do this I feel like a whole new man. Like I've just got to come up with a better routine where I am shaving say like once a week instead of once every six weeks. Plus it is a little too hot here to be sporting a beard. Exactly, I had like the greasiest face of all-time yesterday. So I was like it is time to make a change. So, clean-shaven and let's go check out the stilt village. Let's go. Okay, so we made it to Belen which is the little village on water stilts. It is pretty cool. But what Sam and I are finding fascinating is a little paths that lead off of this path. Like, we need to show you one place. It is basically this plank that you have to walk to reach your home. Yeah, it is right nearby so lead the way. And if you don't have good balance you could totally fall over. I know I would. You know what I'm getting sweaty palms just looking at this. Look at this. Could you imagine if that were the entrance to your home. That is like a foot and a half wide. If that? If that? Walk the plank. Walk the plank. We ended up in the more residential area of Belen, however, there is a more touristy area where you can hire a peke-peke boat to take you out on the water. While we didn’t get to experience this, it could be a cool way to see the village from a different vantage point. So how was our mission to find the banana chips? The chifles. Speaking Spanish. Okay, so apparently we found another spot to do it. Chifles. Cool, so finding chifles take two right? Ah, esta bien gracias. So what is the deal? No chifle we're going to keep looking. Puppy. Oh, meow meows. No food meowzers. So next up it is market time. I am wishing I wore shoes because it is looking pretty muddy and I've got flip flops. So Audrey, what are you seeing so far? Mostly fresh produce. Fruits and vegetables. Lots of colorful fruit. And I can smell cilantro in the air. Sleepy kitty. So we just went through a really busy market. Now we're heading back into a different section of the water stilt village. What's the little pup doing? What's it doing? Cats. Cats. Cats. So that is a wrap from Iquitos. Tomorrow we are off to stay in a tree house lodge in the middle of the jungle. And from there we're going to be cruising down the Amazon. Yeah. Can't wait for that. So the adventures continue and we'll have many more videos to come. Ciao. Ciao. So we are staying in the coolest place ever. We have just arrived at the Tree House Lodge in the middle of the Amazon jungle. And we're going to be living in a tree house for the next few days. So come along and I'm going to show you our personal private tree house. This way. Around the tree trunk. Come up. And our favorite part is closing the door. Yes, no one else is allowed in. Just the two of us. Just the two of us. There we go. So now it is time for the grand tour. So this is the bed. I feel like I'm on an episode of MTV cribs. This is the bed. Check it out. Mosquito net. Nice and big. It kind of has a jungle theme with the pillows. We've kind of already made it messy. We have a chocolate we haven't had yet. And we have a little living area. That is all of our luggage. Tada. And what else can we show you? The bathroom. There is no door to the bathroom. And guys just look at this tree trunk. I'm like going around it here. Yeah. There we go. So we've got out toilet on this side. A little glass sink. And then our shower stall. Just on the other side. That is pretty cool. And we're living in a tree house! We're living in a tree house! Every kids dream. Yes. So, status update. Okay, well we want to show you more of the property but right now we're about to head out on a jungle walk. We're going to be looking for medicinal plants and learning about their uses. It also just started pouring rain so that is going to be interesting. But anyways let's get going. We need to go. Go go go. Let's open our door. Open the trap door. Open sesame. Open the trapdoor. That's heavy. Scary. So it is time for our jungle expedition. And we have to cross this bridge to get back to the main area. Right over here. Let's go meet our guide. So Sam, you look like you're ready for a jungle excursion. Show us your footwear. I've got a surprise. Check this out. Da Doh. He's ready. And this is probably the most awkward jig because these are about three times too big for me. Same here. I'm wearing 44 for me. It'll be fun. We'll make use of it. So this is the tallest tree house of the property. Wow! What have you got in your hand Audrey? So this is pichirina. Apparently it is the jungle's iodine. And to me it smells like mango. (Speaking Spanish.) Si, no. To treat ringworm. Ringworm. So you just rub it? You use it. Look. Oh. Look. Put it. And here is the leaf that is used to make the Juane. The traditional food from the Amazon jungle here in Peru. This here is the blood mushroom. As you can see it is red. And it is not edible guys. So don't you go eating it. Whistle for us. So we are back from the jungle excursion. Yeah, that jungle walk was awesome. We learned so much about all of the different local plants and what they are used for in terms of different medicinal properties and also for food. And now we're off on a cool boat trip. We're just going to be cruising down the Amazon and looking for pink dolphins. Yes and maybe we'll stick around for sunset too. We'll see. So here is our sweet ride. The captain. Capitano. Senor Andres. Macau look! Squak. So we just spotted a sloth up in the tree. We wouldn't have seen it if it wasn't for our guide though. And this is sunset on the Amazon river. So that is the end of day one. How are you feeling about sleeping in this tree house? It is awesome. I love the room. Um, we're exhausted. We had a really really busy day. We sure did. A lot of adventure. And tomorrow we're really looking forward to showing you more of the property and also doing a couple more tours as well. So another busy day ahead. Can't wait for that to happen. Goodnight. Time to crawl into bed. Crawl into your little net. There it is. Hahaha. Goodnight little one. Well, good morning it is the start of day two and it was sure raining last night. Like thunderstorms, the whole deal. But that really added to the atmosphere. So anyways, we're going to go for breakfast and because it is wet I'm not sure what we can do this morning but hopefully we can get out and do a couple excursions. So it is 9 am and we are back on the water and it is a beautiful morning to be out. We're going to try and spot some wildlife. Ooh! We found something. Oh wow. We went out for a little excursion this morning and we've been traveling upstream and now we've arrived at a prime location to fish piranhas. So Sam, how are you feeling about that? Feeling good because you're going to stick your fingers in and they're going to bite them, right? What? Just kidding we actually have fishing rods. And there is the bait. I don't wanna use my fingers. Hahahaha. So we've going to use this small fish. Oh! To feed the piranha. You want to try to splash the water. That is the way how to attract the piraña. Splashing the water. Calling the piranha. Come over! Okay, so I'm going try my hand at fishing for piranhas. I've got the bait here. Right here. Let's do this. Oh oh. I feel a tug. No they just ate half the fish. They ate half of the fish. Yeah! Oh look we got our first one. Look at that. Our first piraña. Look at the teeth on that sucker. Oh my gosh I would not want to be bitten by one of those. What do you think Audrey? That is scary. Looks like something out of a horror movie. Yeah, oh no. Hahahaha. Almost. You got one! You got one! Show it to us. I finally caught one. It was a big one too. Film it. I am. Grab it from here. Wow! It is not going to move. Don't worry. Wow! Check this out. There you go. Sam's first piranha. Look at that. Probably my 20th attempt and I was not going to give up until I got one. There it is. Congratulations. There is dinner. There is dinner. So mission accomplished. Time to head back for lunch but we're going to be having these for dinner. So that is pretty exciting. So we just came back. Now it is time for lunch. So what are we having? We are having ceviche. Our favorite as an appetizer. Wow, look at that. The corn of course. Oops. Dig right in. There we go. Have a nice big piece. Mmmmm. Is that some good ceviche? Mmmmm. Try it. So we are about to go on one more excursion this evening but before we head out we want to show you the rest of the property. So let's go in search of some tree houses. This way. We are now entering the bamboo forest. So Sam I think you lucked out with our tree house because we only have to cross one bridge. Yeah but that bridge is kind of freaky for me. I think I would prefer the stairs. That is really only the difference between these two places. Also think this tree house is higher up than ours too. Oh, vertigo! Wow! Oh! Oh! Are they fighting? Yeah. Squack. Alright, so Sam is going to feed a monkey. Yes, I've got my chunk of banana. Now time to throw it. Let's see your best baseball swing. So right now we are trekking through the mud in search of giant lily pads. As you can probably hear it is pretty squishy. So we are meeting a sloth that was apparently rescued by a family when it was really young. So it lives with them in the house and it is very sleepy and slow. So oh, but it has woken up. It is eating. Pablito? Pablito. Pablito! Pablito is having lunch. Pablito. While he is thinking about it anyway. Are you going to eat Pablito? Check those out. Okay so this morning we went fishing for piranha and now we are having it for dinner. And that is the big one I caught. Yeah, Sam got the big one. The grande. So how are we going to dig into this? Begin. Hahaha. So it came served in an orange. A little bit of meat. That is surprisingly decent. Yeah? Yeah. There doesn't appear to be a whole lot of meat there. No there is not. Hello from the shores of the Amazon river. This is a pretty cool place to be wouldn't you say? Yeah, this is a bucketlist item for us definitely. So we are currently cruising down the Amazon with Rainforest Cruises. We're going to be spending four days and three nights aboard the Delfin number one. Yeah, and it is a very luxurious boat. We're doing this in style. It is awesome. We're going to give you a tour of the boat and we'd also like to show you some of the really cool excursions that we're going to be doing over these next three to four days. So come along. Let's go. This feels like yet another episode of MTV cribs. But come on in. We are staying in the Anaconda suite. Pretty cool. No anaconda sighted so far. But basically this is our little terrace. We have a nice balcony with views of the Amazon river. And yeah we can just hang out here, have drinks, read a book, it is pretty cool. I like it. Alright, and let's check out the inside of our room. Okay. So I have to admit we've already unpacked. So it is not quite as tidy as it was. Well are we ever tidy? Come on. Hahaha. Come on. So this is the room. This is where we are staying. You've got the bed, a little living area. My laptop is off there in the distance. Our electronics are scattered around. Yep. And the bathroom is just over this way. Tada. Hi. So I would say this is our favorite area. The common room. Yes. It doesn't get much more relaxing than the common area here. We've got all of these pillows and check out the cool display of bananas and plantains. Some plantains. Yes. And the Amazon. The Amazon river is right there. And if you want to lounge like a lizard just head over to the bar over there. Check that out. And this is a pretty swanky bar. But you know what, I think I'm in the mood for a game of chess. So Sam, I challenge you. So right now I'm going to challenge Sam to a game of chess. We've only played chess twice. And you've never won. I've never won. So let's see if the third time is a charm. Team Audrey! Pwew. Yeah! Yeah! Well, it would appear Sam has emerged victorious. I only had one piece left. My King. That was it. That was my third win against Audrey. So if you're placing bets on one of the two of us you should probably go with me. Our first afternoon aboard our Amazon Cruise was pretty relaxed. After settling into our rooms we had some free time to enjoy the boat, and as the sun was beginning to make its way down, we made our way up to the top deck where we got to witness one of the most spectacular sunsets ever. The following morning called for an early start with everyone ready to board the skiff by 6:30 a.m. Our guide had lured us with the promise of wildlife and a delicious breakfast aboard the boat, and thankfully he delivered on both of those. That morning we saw countless blue and yellow macaws, a school of pink dolphins playfully breaking through the water, and sloths slowly going about their day. As for breakfast, the captain took us to a secluded lagoon covered in a blanket of water lettuce, where we parked the boat and enjoyed a three course breakfast featuring: fruit-kebabs, chicken and avocado salad, and hot sandwiches. It was the perfect way to start off our day on the Amazon. Woah! Hot? I am super sweaty. I'm sure you can probably tell. So I'm enjoying the fan, yeah. So we are back in the jungle. This afternoon we are doing a jungle walking excursion. And we're also going to be doing a canopy walk across a series of suspension bridges. So we're just on the trail. We've got our rubber boots back on. Rubber boots on and I think this walk. I think this walk should be around forty minutes until we reach the bridge. So, yeah. Okay, so you've got your weightlifting gloves on. What is this for Sam? Actually this is because of fire ants. And while we're walking across the suspension bridge we don't want to get any on our hands. Protection. Protection. So we have reached the first of the series of suspension bridges. Are you feeling ready? Ha! As ready as I can ever be. I mean I don't love these but it should be some awesome views. I hate heights. Let's go. Bouncy. How are you feeling with all of the bounce? Not bad. Are you enjoying the bounce Sam? You know what, this one is not very high so I'm not freaked out by it yet. Okay. Wait until the next one. Yeah. We are up in the canopy. It is pretty cool. We've gained quite a bit of height since the first bridge. And now we are on bridge number three. Ooh. This one kind of swings from side to side doesn't it? So this appears to be the last bridge for a while. And I have to say I'm pretty proud of Sam. He's practically Tarzan. Practically Tarzan. He doesn't even like heights. Awww. Hahaha. Yeah, you did well. The courage is all there. Meal times were another highlight of our cruise aboard the Delfin I. They had an international menu sure to satisfy every palate, but they also made sure to use Amazonian ingredients and feature Peruvian-inspired dishes at every meal. Every meal was a delight to our foodie taste buds. So good morning. It is another beautiful day on the Amazon and we've just finished breakfast and we're now heading out on our first excursion of the day. We will be going piranha fishing and if you watched our previous video we already did that at the treehouse; however, I was very unsuccessful while Sam caught the biggest piraña yet. So we're going to try it again and see if maybe I can catch one this time. Okay Sam so we're ready to fish some piranhas? Round two. So here is the rod, here is the bait, it is just a little bit of meat. And so the whole idea here is to put your rod in and make a splashing sound. Like something has just fell into the water. Like an insect or some creature. And that is going to attract the pirañas. And you just wait until you feel a bit of a tug. So 0 for 1 so far today. But I still like my odds because the last time we tried this, when we were doing the fishing with the treehouse, it took me about twenty times to finally catch something so I'm going to be patient again. Okay Sam, so attempt number five at least. This is five or six. Yeah, and you know what, these piranhas appear to be a little smarter over here. Either that or our hooks aren't quite as sharp because I haven't even felt many tugs. They're just coming and gracefully. Oh, I feel something here. Oh, no nothing. Nothing yet. Kind of gracefully. False alarm! False alarm, they're kind of just gracefully taking it off the hook. Oh. Look at that. Look at that. It's gone. It is gone. They ate the bait. Again. Oh. Womp. Womp, womp. Womp. So I've been fired and I've been replaced by wife-y. Wife-y. Hahaha. Let's see if I fare any better. See how wife-y does. Oh. I felt a tug. Oh, no it is gone. My goodness. What! The skill of these piranhas is legendary. Okay Sam, so tell us about the one who got away. So I actually caught it and I was about to bring it in and it got away. But it wasn't a piraña. No it wasn't. It was a little sardine. It was but it was a big fish. It was much bigger than the piranha I caught the other day. So yeah, more fishing failures over here. So we officially ran out of bait for our piranha fishing so we kind of gave up on that activity. But right now we're trying kayaking down one of the smaller tributaries of the Amazon. So this should be fun. Excited? With the fear that if we go overboard that piranhas are going to eat use. Wobble, wobble, wobble. Sam, crap. Just like in Finland. Sam! Hahaha. Gosh. Lead the way brave one. Lead the way. Well I just sit in the back chill out and film, right? Hahaha. Is that how we roll? Apparently when you're in the back and no one is keeping an eye on you. Things just don't happen. Don't get done. So it is super peaceful out here on the water. And I have to say I think this is one of my favorite activities we've done so far. I know, we've kind of really taken to kayaking over the years haven't we? Yeah. Since we first tried it in was it Vietnam or Finland? Vietnam. And then Finland. Now we've done it in Finland, we've also done it in Fredericton. We've done it in Canada. So yeah. Cool. This is something that we're not the most adventurous travelers but this is something we can both do. Hahaha. Right? I'm the captain of this ship. And that is a scary thought. Cruising down the Amazon. So we are about to reach the point where the Ucayali River and the Marañón River meet together to form the Amazon. So that moment calls for a toast. So here is a toast to travels in the Amazon. Salut! Wait, not salud. It is Arriba. Arriba. Abajo. Abajo. Al Centro. Al Centro. Y adentro. Y adentro. Hmmmm. And that is how you do it in the Amazon. Yeah. Alright Sam, do you want to tell us about this afternoon's excursion? Yeah, so we're visiting this cool kind of little local village. It is called Sanfrancisco. San Francisco. And it has only been around since 1974 so it is just over 40 years old. So it is going to be cool to check it out. Uh, we're just going to walk around and see what we find. Yeah. So apparently this village, the reason they started it, is because they were looking for higher ground since the previous village used to flood during the rainy season. So what are you going to do Audrey? Apparently help squeeze sugarcane. I'm going to help squeeze sugarcane. Let's see if I've got talent. Rain sounds. Spanish Peruvian music.", "text_with_breaks": "So we're off the train and this marks the\nstart of the Inca Trail.\n\nSo I guess we should explain that we aren't\ndoing the traditional Inca trail.\n\nNormally you can do a four day walk or a 10\nday walk.\n\nWe're actually only doing a two day walk.\n\nWe're not really lazy it is just kind of how\nit happened.\n\nCome on we are.\n\nMaybe, maybe just a little bit.\n\nWe crave our comfort.\n\nSo basically we're going to be hiking for\na full day and then we're going to get to\n\nour Aguas Calientes and stay in a hotel.\n\nWe're not staying in tents.\n\nAnd then the following day we'll be touring\nMachu Picchu with a guide and like learning\n\nthe history of the place.\n\nSo I guess really it is only one day walking\nthe Inca Trail but we're going to say two\n\nto feel a little better about ourselves.\n\nSo within five minutes of walking we've already\nreached our first Inca site.\n\nThis is amazing.\n\nMore than five hundred years ago there were\nso many people hiking on the Inca Trails to\n\nget to Machu Picchu.\n\nThis is because Machu Picchu was a holy city\nfor them.\n\nPachacuti is the famous person here.\n\nWe consider to him as Alexander the Great\nof the Andes.\n\nSo I think at this point we've probably been\nhiking for an hour and a half or two.\n\nHow are you feeling?\n\nI'm hot, I'm sweaty and we've been going uphill\nalmost the entire way.\n\nSo I'm looking forward to hitting the lunch\npoint and then going downhill all the way\n\nto Machu Picchu.\n\nSame here!\n\nSam is really getting into his photography\nover there.\n\nComing?\n\nHow is the walk?\n\nI'm still tired.\n\nStill tired?\n\nStill sweaty?\n\nOh, yeah.\n\nBut we're still walking.\n\nStill going at it.\n\nStill walking in desperate need of a shower\nat the end of this.\n\nAnd maybe ice cream?\n\nMaybe ice cream.\n\nMore like a hot springs.\n\nSo we are half way done the hike.\n\nWhat is something that has really surprised\nyou so far?\n\nI guess maybe how the vegetation keeps changing.\n\nLike when we first started out the trek it\nwas green.\n\nSure.\n\nBut like now as we're getting deeper into\nthe mountains and like closer to waterfalls\n\nand rivers it is really lush and there is\nlots of moss.\n\nAnd the temperatures is actually a bit cooler.\n\nLike before I was sweating and it was really\nhumid but now the temperature is starting\n\nto drop which is really really nice.\n\nWe've almost made it to the archaeological\nsite that we can see off in the distance.\n\nWiñay Wayna.\n\nStraight ahead!\n\n360!\n\nThis place is divided into three parts.\n\nOkay.\n\nSo it is similar to Machu Picchu.\n\nThe only difference is that Machu Picchu is\nmuch much bigger than this.\n\nIn this area where the terraces are those\npeople find the remains of the coca plants.\n\nYou know coca was one important plant for\nthe Quechua for the Inca people.\n\nOh yeah.\n\nThey used coca as the currency.\n\nThey used coca for medicine purposes.\n\nThey used coca for religious purposes.\n\nIt looks like beans to me.\n\nBut it is llama poop.\n\nSo what we've encountered the monkey steps.\n\nI think this is going to require climbing\non all fours.\n\nLet's go.\n\nDo the monkey.\n\nDo the monkey.\n\nThat's not very monkey like.\n\nWell, it is not very monkey like.\n\nSo what!\n\nSo we've reached Intipunku and this is where\nwe're going to get our first view of Machu\n\nPicchu.\n\nAnd considering how long we've walked I think\nwe've earned it.\n\nIntipunku.\n\nThis way.\n\nTriumphant!\n\nWhere did we make it to?\n\nWe it to the Sun Gate.\n\nBarely.\n\nBarely.\n\nMachu Picchu!\n\nMachu Picchu!\n\nWe made it.\n\nHow are you feeling?\n\nI know.\n\nAfter that long hike.\n\nIt is amazing.\n\nAnd we're so lucky to have views like this\nbecause apparently it was raining for three\n\ndays before we did this hike.\n\nI know.\n\nAnd we have sunshine and blue skies and the\nlost city is waiting for us.\n\nJust over there.\n\nGoing for the Llama selfie.\n\nGoing for the llama selfie.\n\nHi llama.\n\nHi llama.\n\nLet's be friends.\n\nOr ignore me.\n\nSo that is a wrap from Machu Picchu.\n\nWe finished the hike and tomorrow we'll be\nback to actually explore the lost city.\n\nYeah, we have two days to do that so that\nis awesome.\n\nWe can't wait.\n\nSo do you think people will be able to guess\nwhere we are based on the landscape?\n\nI'm not too sure.\n\nIt's quite foggy right now.\n\nWhere could we be?\n\nWhat could be off in the distance?\n\nGood question.\n\nShould we tell?\n\nYes.\n\nIt is Machu Picchu.\n\nMachu Picchu.\n\nThat is Machu Picchu guys.\n\nBreathtaking is it not?\n\nThis is a baby llama having breakfast.\n\nBreakfast time.\n\nCan you give us an update on the current situation?\n\nSo the current situation is that it has stopped\nraining.\n\nYes.\n\nAnd it is starting to clear a bit.\n\nWe're hopeful.\n\nRight now it is eight thirty six, and we're\nhopeful that maybe around ten or eleven, if\n\nit doesn't rain again, that we'll have some\nsunshine.\n\nClear visibility of Machu Picchu.\n\nGet those iconic views.\n\nYeah.\n\nWe know that the Quechua people were able\nto mummify people.\n\nBut they used to mummify some important people\nfrom their culture.\n\nSo they used to mummify to the royal family,\nthey used to mummify to some people who were\n\npart of the high class people.\n\nSo then they'd take the bodies.\n\nThe mummies into the cave and they'd put them\nyou know in the fetal position because they\n\nused to believe that they could enter into\na different life after this life.\n\nRocking the new hats.\n\nThe chuyos.\n\nYeah.\n\nYeah.\n\nYeah.\n\nSo the soldiers possibly used this to place\nthe torch.\n\nThe fire.\n\nOkay.\n\nBut also they could maybe place here a pet\nwhich was maybe a llama or this was maybe\n\nan alpaca that they would use to sacrifice\nin one of the temples.\n\nSo here we're checking out an Inca toilet.\n\nIs it an en-suite?\n\nI'd say so.\n\nWhat are we doing Audrey?\n\nGetting our Machu Picchu stamp.\n\nSo this one is yours.\n\nReady.\n\nTa da.\n\nWelcome to my home.\n\nThis is the living area.\n\nIt still needs to be furnished.\n\nAnd this over here is going to be a little\nreading nook and I'm put my books there, there\n\nand there.\n\nAlright, so we found a nice quiet spot here\nand I want to know your impressions of coming\n\nback to Machu Picchu for a second time?\n\nComing back a second time.\n\nHonestly, it is still amazing.\n\nIt is still impressed me.\n\nIt still has that 'wow factor' like six or\nseven years later.\n\nI think it is just one of those sites that\nis I don't know, so special, and also it always\n\nlooks different because the weather here changes\nso dramatically and it changes so quickly.\n\nSo like when we first got here in the morning\nit was super cold and foggy and we couldn't\n\neven see Machu Picchu but now it is like the\nsun is starting to come out and the sky is\n\nstarting to clear so it is really cool just\nhanging out here for a few hours and seeing\n\nhow it all changes.\n\nSo yeah, I'm glad I came back.\n\nOkay, so Sam, you visited Machu Picchu about\nsix years ago, how has does this trip compare\n\nto that one?\n\nThis is like night and day.\n\nSix years ago I was the ultimate cheapskate\nbackpacker.\n\nI came to Machu Picchu using the cheapest\ntransportation route possible.\n\nBasically I took this van on this really twisty\nserpentine off-road area and then I went across\n\non this cable car using this wooden trolley.\n\nIt was really dangerous.\n\nAnd then eventually we did a bit of walking\nand took a train to get here.\n\nAnd I was so cheap at the time that they have\nthese little buses that ply up and down to\n\nget up to Machu Picchu.\n\nAnd I was so cheap that I ended up walking\nup and down that big hill and it was like\n\nexhausting.\n\nBy the time we actually got to Machu Picchu\nI was already tired.\n\nYeah, because that is a 25 minute bus ride.\n\nSo you were walking that would be a couple\nof hours.\n\nAnd it is like up like that so yeah a completely\ndifferent experience this time around.\n\nIt was nice to do it using the actual Inca\nTrail, staying at a little bit of a nicer\n\naccommodation and coming to see Machu Picchu\nwith a guide this time around.\n\nOkay, so now next question.\n\nI know people always see Machu Picchu in documentaries,\npostcards, magazines.\n\nDo you think it is important for people to\nsee it in person?\n\nYeah, absolutely.\n\nIt's actually one of these wonders of the\nworld that actually lives up to its reputation.\n\nAnd what I really think, what I really get\nout of coming to Machu Picchu is just a sense\n\nof the sheer scale of the place.\n\nLike it is massive.\n\nWhen you come here and walk around you get\na really good sense of just how big this lost\n\ncity of the Inca's is.\n\nWoo hoo!\n\nGo Machu Picchu!\n\nIf you're planning to walk the Inca Trail\nor visit Machu Picchu, you'll likely end up\n\nspending at least a few days in Cuzco.\n\nWith it's lively square, quirky museums, artisans\nmarkets and traditional performances, this\n\nis exactly the type of destination you'll\nwant to linger in...plus let's not forget,\n\nit's also a good place to adjust to the altitude!\n\nThe following video will showcase 15 things\nto do in Cuzco:\n\nCuzco Cathedral is a place you shouldn't miss.\n\nThe cathedral sits on the site of Viracocha\nInca’s palace, and it was also built using\n\nblocks from the nearby Inca site of Sacsaywamán.\n\nInside you'll find impressive works of art\ndone in the cuzqueña style.\n\nSo we've been walking around town and we came\nacross this fine example of Inca architecture.\n\nIf you take a look at this wall right next\nto me and you can see how they've like placed\n\nthe stones so that there isn't even a crack\nin between each of them.\n\nAnd apparently we haven't tried this but you\ncan try and like stuff a sheet of paper and\n\nwon't even fit because the stones just sit\non top of each perfectly.\n\nSo, that's pretty cool.\n\nSo there is a joke that my tour guide me last\ntime I visited Cusco.\n\nAnd basically he said there is a section of\nwall that was built by the Inka.\n\nAnd that is what you can see behind me.\n\nBut there is also a section of wall that was\nbuilt by the Incapables or the Spaniards.\n\nAnd you can see that over here.\n\nAnd it is quite obvious that the stones don't\nreally interlock quite the way the Inca were\n\nable to make them.\n\nIn the evenings, you can go watch a traditional\ndance performance at Centro Qosqo.\n\n(traditional Peruvian folk music)\n\nSan Blas is one of the oldest neighborhoods\nin Cuzco and it is a great area to explore\n\non foot.\n\nThe neighborhood is known for its bright blue\ndoors and window shutters, and it has a nice\n\nlittle square with a church and a water fountain.\n\nThe neighbourhood has some really cool lookout\npoints with great panoramic views of Cuzco,\n\nso you'll want to bring your camera.\n\nSo this afternoon is a bit of a shopping afternoon.\n\nAnd we're at the Qorikancha market.\n\nThey have lots of really cool crafts and clothes\nand really great souvenirs.\n\nSo I did a bit of shopping and I'm going to\nshow you.\n\nYou sure did.\n\nMy purchase.\n\nI'm pretty happy with it.\n\nLook at this.\n\nA nice little alpaca sweater.\n\nAnd show us the hat too.\n\nIt's going to be really warm for when we walk\nthe Inca trail.\n\nShow us the hat.\n\nAnd we got some cool hats as well.\n\nAnd you've got to try it on of course.\n\nAh, no.\n\nTry it on.\n\nBut it is going to look silly.\n\nYou are silly though.\n\nBut I have a big bun right now.\n\nOh, yeah.\n\nWe'll zoom in for that.\n\nCome on, smile.\n\nWe're going to be trying some traditional\nfood from Cusco.\n\nSo we've placed our order and we're waiting\nfor our food to arrive.\n\nI'm not entirely sure what to expect because\nI've never really tried food from this region.\n\nWe've been eating light meals since we got\nto Cuzco just because we're trying to deal\n\nwith the altitude sickness, so yeah, this\nis our first day that we're ready for our\n\nbig hearty meal.\n\nSo until the meal arrives you've got some\nnice bread rolls in your hand.\n\nYeah, these were freshly baked in the oven\nand can't wait to try them.\n\nWe have two different kinds of spicy sauces.\n\nThey're both called 'aji' sauces, so let's\ntake a look down here and we're going to dunk\n\nit in.\n\nActually there is spoons so I can do it a\nlittle more civilized I suppose.\n\nAnd I will put a little bit of red and a bit\nof green.\n\nWhy not.\n\nLet's try that.\n\nMmmm.\n\nIs that burning your mouth?\n\nIs your mouth on fire at the moment?\n\nYeah, I'm tasting more of the sauce than the\nbread.\n\nBut the bread is good.\n\nIt is melting in my mouth.\n\nAnd it was made in the oven right behind you.\n\nRight over there.\n\nRight over there.\n\nFancy.\n\nSo my meal has arrived.\n\nI ordered a soup and I'm having something\ncalled Chayro Cusqueño and if you have a\n\nlook down over here it is basically a soup\nwith lamb and Andean greens.\n\nI'm not sure what kind of greens those would\nbe.\n\nIt kind of looks like barley.\n\nUm, there might be some Quinoa in there.\n\nI don't really know but it is really hearty\nand you can see it has potatoes and carrots\n\nand celery and it looks really really good.\n\nSo let's try it.\n\nMmmm.\n\nOh.\n\nWow!\n\nThat's like a nice thick flavorful soup.\n\nUm, I can't really tell what these little\ngreen leaves are.\n\nI wonder if it is parsley or cilantro.\n\nMmmm.\n\nBut it is really nice.\n\nI like that is has a really thick texture\nbecause of the potato that breaks apart and\n\nyou obviously have the grains and the meat.\n\nI still haven't tried the meat.\n\nHere is my lamb.\n\nSo yeah, that is really nice.\n\nIt's the kind of dish you want to order on\na really cold day to warm you up.\n\nAnd I like that it is served in a nice cute\nlittle bowl that you can warm up your hands.\n\nI'm a little bit chilly in case you can't\ntell.\n\nSo yeah, good soup.\n\nAnd you ordered something called Pachapapa\nand we're not entirely sure if that is a name\n\nthat the restaurant gave to the meal or if\nthat is really what the meal is called in\n\nthis part of Peru.\n\nYeah, we have no idea we just came to this\nrestaurant, ordered it on a whim and so what\n\nI'm thrilled about is that if we take a look\nat our my plate is that I've got a lot of\n\ndifferent stuff going on.\n\nI've got a salad, I've got the meat, I've\ngot the tamale, I've got potatoes covered\n\nin cheese and I have some kind of stuffed\npepper.\n\nBut being the carnivore that I am I think\nI will try the meat first.\n\nAnd can you tell us what kind of meat this\nis?\n\nBecause it is not beef.\n\nYeah, it is Alpaca meat.\n\nAlpaca?\n\nIndeed!\n\nSo pretty special.\n\nDig in.\n\nI've never tried Alpaca before.\n\nDoes it taste like beef?\n\nChicken or fish?\n\nIt tastes something like of in between chicken\nand beef.\n\nThis particular cut is really tender and it\nhas a lot of seasonings on it so it is quite\n\ngood.\n\nIt's not as game-y as I thought it would be.\n\nAlright, time to try my tamale.\n\nAnd the tamale is made with corn.\n\nMmmm.\n\nYellow corn.\n\nThat's one of the best tamales I've ever had.\n\nI think it's got cheese.\n\nYeah, it's got cheese in there.\n\nMmmm.\n\nOh, my.\n\nI have food envy all of a sudden.\n\nThat is so good.\n\nYou better hope I share with you.\n\nOkay, so my kind husband is willing to share\nthis stuffed pepper which I was told has beef\n\nand vegetables and melted cheese on top.\n\nSo let's take a good chunk since he's in the\nmood to share.\n\nIt's not so much I'm in the mood to share.\n\nI'm just not sure I can eat it all myself.\n\nMmmmm.\n\nThat's like ground beef and man that is actually\nspicy.\n\nMy tongue is on fire right now.\n\nBut it is tasty obviously because I'm still\nchewing.\n\nBut yeah, nice.\n\nI like that you have a very full plate and\nyou get to sample a little bit of everything.\n\nSo we tried to make this as authentic of a\nmeal in Cusco as we possibly could, so I got\n\nmy Cusqueña beer.\n\nAnd tomorrow we're going to try and find Cuy.\n\nWe are now visiting the Pisco Museum which\nis a bit unusual.\n\nIt is not exactly a museum in the sense that\nyou walk around and look at Pisco bottles\n\nor anything like that.\n\nIt is more like a bar and you come here to\ndrink Pisco.\n\nSo we've just placed our order and we're waiting\nfor our drinks to arrive.\n\nSo they had a special happening at the bar\nso we've ordered four glasses of Chicanos\n\nwhich are made with pisco, ginger ale and\na few drops of bitter.\n\nAnd we were able to choose different flavors.\n\nWe have strawberry, cinnamon, this is a classic\nand this one is the one you like.\n\nWhat is that?\n\nLicorice.\n\nAnise.\n\nAnise.\n\nAlright.\n\nLet's start drinking.\n\nOkay, so first up the classic.\n\nThat is good.\n\nOkay.\n\nI can taste the alcohol but it is not so strong\nthat it is like burning my throat.\n\nIt is like a nice summery drink.\n\nVery good.\n\nBottoms up for Samuel Jeffery.\n\nYeah, I'm trying one of my favorite ones.\n\nAnise.\n\nSo, I have high expectations.\n\nHigh expectations he says.\n\nAnd unlike your strawberry the Anise is strongly\nstrongly flavorful here.\n\nOh, that means I would not like it.\n\nThat means I won't be sharing this one at\nall.\n\nAnd now for a sip of the strawberry.\n\nIt doesn't have a strong strawberry flavor.\n\nI don't know if they've added a syrup or if\nit is natural fruit.\n\nI mean there is one little piece of strawberry\nin there but I don't think that is flavoring\n\nthe whole glass.\n\nYeah, a nice girly drink.\n\nAnd the last one for me to try is the cinnamon\nflavor.\n\nOkay, that one is not nearly as strongly as\nflavored.\n\nSo, anise for the win.\n\nPlaza de Armas is the beating heart of Cuzco.\n\nThe square is flanked by a Jesuit church and\ncathedral, and there are also plenty of bars,\n\nrestaurants, and tour agencies around the\nperimeter.\n\nDuring the day you'll find locals and tourists\nhanging out in the square, and if you get\n\nlucky, you might just encounter a performance\nfollowed by a demonstration like we did.\n\nThe Inca Museum is one of the main museums\nin town and it has rooms dedicated to different\n\nperiods of Inca and Spanish history.\n\nYou can also see women weaving rugs and tapestries\nby hand in the central courtyard.\n\nSo we somehow ended up at the chocolate museum\nin Cuzco.\n\nIt is very small but you can learn the history\nof how chocolate is made and the whole process.\n\nAnd they also have like these little beans.\n\nApparently, that is what cocoa beans look\nlike.\n\nWho knew.\n\nI'm kind of hoping that they have chocolate\nthat we can sample somewhere but I haven't\n\ncome across that yet.\n\nFingers crossed.\n\nSo did you get to try any chocolate?\n\nNo, free samples but they have a cool place\nin the store where we can purchase chocolate\n\nand they also have a cafe as well.\n\nAnd they have lots of interesting flavors\nlike there is spicy chocolate, cinnamon chocolate,\n\ncocoa leaf chocolate.\n\nA bit of everything.\n\nIf you have any chocolate lovers in your family,\nor as among friends, definitely a good gift\n\nto pick up here.\n\nGreat souvenir.\n\nQurikancha was an Inca temple built to the\nSun God, Inti, and it is believed that the\n\nwalls of this temple were once covered in\nsheets of gold.\n\nIf the temple looks like it has various layers\nof construction, that's because when the Spaniards\n\narrived, they demolished the original temple\nand used the foundations to build the Church\n\nof Santo Domingo on the site.\n\nThe Church of the Society of Jesus is a historic\nJesuit church.\n\nIt's worth a quick visit if you're in the\narea.\n\nOkay, so time to spew off a few facts about\nGuinea Pig.\n\nYeah, so the Cuy is something we've been wanting\nto try for a while now.\n\nIt is one of the most traditional Peruvian\nfoods you can possibly get.\n\nIt originates from the Andes.\n\nIt is a rodent.\n\nAnd apparently the meat is very high in protein\nand low in cholesterol.\n\nSo it is healthy for you!\n\nYeah, exactly.\n\nWho would have known.\n\nThis is a perfect meal to have just before\nour hike to Machu Picchu.\n\nYeah.\n\nSo another fun fact, because I know you guys\nreally like those is that if you visit Cusco\n\nCathedral, once you go inside you'll see that\nthere is a painting of Jesus and the 12 Disciples\n\nenjoying their last supper and guess what\nthey're eating?\n\nIt's a Guinea Pig and it is lying on its back\nwith its little paws up in the air.\n\nSo if Guinea Pig is good enough for Jesus\nand his Disciples we can certainly eat it\n\nwhile we're in Cusco.\n\nAnd they were kind enough to let us go take\na look at how it is being cooked and prepared.\n\nSo let's go walk over and check out the wood\nfire burning oven.\n\nJust over there.\n\nJust over there.\n\nThat is where our Cuy is being made.\n\nSo our dinner has arrived and I'm trying not\nto look at the Guinea Pig in the face because\n\nit kind of reminds me of my sister's two pet\nChinchillas but there it is on the plate.\n\nAnd it comes with a few sides so if you look\ndown here you can see that we have some golden\n\npotatoes, some fried yellow potato actually\nand we have a little salad and we also have\n\na stuffed pepper with cheese melted over top.\n\nSo yes, I guess the next step is to dig in\nto our Cuy.\n\nSo our server has kindly chopped up the Cuy\nbecause we didn't really know where to begin\n\nand apparently you have to eat this with your\nhands.\n\nYes, so I'm going to grab just a chunk here.\n\nIt is time for the first bite.\n\nIs that like the back?\n\nOh, the skin.\n\nWow, the meat is quite tender.\n\nYou know what it tastes a lot like chicken.\n\nIf I didn't know what I was eating I would\nhave guessed it was chicken.\n\nThat's good to know.\n\nIt makes me a feel a little better about taking\nmy first bite.\n\nI think I have the back and the hind leg.\n\nI'm just taking little nibbles.\n\nHow does it taste?\n\nIt's like stringy chicken.\n\nHow does it taste?\n\nIt is like stringy chewy chicken.\n\nYeah, like it even looks like chicken.\n\nLike the dark meat on a chicken.\n\nSo you could fool me but I've seen the whole\nGuinea Pig on the plate.\n\nSo now I know what I'm having and you just\nkind of have to get over that because it does\n\nmake a bit of an impression on you.\n\nEspecially if you have Chinchillas for pets\nbecause they just look so similar.\n\nSo moving on we're kind of taking a bite of\nits mid-section here.\n\nSo what you really notice about when you have\nGuinea Pig is that the skin is really crispy\n\nbut the meat inside is quite tender.\n\nI actually like it.\n\nWe're also noticing that there are some organs\nand bones.\n\nYeah, yeah and strange things inside our Cuy.\n\nIt is very much cooked as it is and you eat\nit as it is presented.\n\nYes, that is how you have Cuy in Peru.\n\nExcept you are using cutlery instead of your\nhands.\n\nYou have it all wrong.\n\nOh, right.\n\nThat's right.\n\nSo now the verdict.\n\nIf you saw Cuy on a menu would you order it\nagain?\n\nI'm not necessarily sure I would just because\nit is a bit expensive and I think that if\n\nyou were to have something like chicken or\nsomething else you might get a little bit\n\nmore meat.\n\nBut I'm really glad I tried it.\n\nIt tasted honestly better than I expected\nand uh yeah if you're Peru definitely try\n\nit though at a least once.\n\nAnd your final verdict?\n\nWell, it didn't taste bad but that being said\nI'm not sure I would eat it again.\n\nI just don't like seeing the whole animal\non my plate.\n\nAnd I know that is kind of silly to say because\nI do eat meat.\n\nI do eat fish.\n\nSo it doesn't make sense to just eliminate\nGuinea Pig but yeah not for me.\n\nNot for me.\n\nTemplo de la Merced is another church located\none block from Plaza de Armas, and it contains\n\nthe tomb of two famous conquistadors.\n\nSo nighttime here in Qusqu and it is time\nfor a drink.\n\nWhat are you sipping on?\n\nJust sipping on my Pisco Sour enjoying the\nnightlife here in Qosqo.\n\nLooks like a good drink.\n\nAnd that's a wrap for Cuzco!\n\nWe hope you enjoyed this video and that it\nshowed you a few of the places you can visit\n\nwhile you're in the city.\n\nWe recommend spending at least 3 days here,\nor perhaps a few more if you also want to\n\ntour the Sacred Valley.\n\nAs always, if you have any other suggestions\nof things to do in Cuzco, feel free to share\n\nthose in the comments below.\n\nWe are on Lake Titicaca.\n\nSay hello Sam!\n\nHey!\n\nWoo!\n\nSaraqui!\n\nSo we are taking a really fun overnight trip\nfrom Puno today to visit Lake Titicaca.\n\nYeah, we're going to visit several islands\nand do a homestay overnight.\n\nYeah, and we'll get to meet the different\ncommunities that live here because we have\n\nAymara people and Quechua people.\n\nSo we've just arrived at our first island.\n\nAnd this one is called Corazon de Lago which\nmeans the heart of the lake.\n\nAnd this is an Aymara community that lives\non a floating reed island so let's go have\n\na look around.\n\nLet's check it out.\n\nSo it is a bit of a strange sensation walking\non the reed islands because it is not solid\n\nground and your feet do sink in a little bit\nbut not to the point where you feel like you're\n\ngoing to fall through and you know go in the\nwater.\n\nBut still kind of interesting.\n\nOkay, so what have we learned so far on this\nfloating reed island?\n\nSo we've visiting the Uros floating reed islands\nand there is approximately 80 to 90 of them.\n\nAnd the people who originally came here were\nescaping hostile neighbors.\n\nSo this is quite a secluded environment for\nthem.\n\nYeah, exactly.\n\nAnd also we learned that they don't really\nknow like exactly how many islands they have\n\nhere because they are constantly cutting them\nup if they have any problems with their neighbors.\n\nYeah, if there is a divorce or if there is\nproblems with neighbors they slash the island\n\nup.\n\nYup.\n\nSam, time to take the taxi to the neighboring\nisland.\n\nOh, yeah.\n\nGot a pretty sweet ride.\n\nSo is this the coolest taxi you've ever been\non?\n\nOr what?\n\nPretty much.\n\nI can't think of any taxi that is quite like\nthis.\n\nYeah.\n\nI don't think I've been on too many water\ntaxis before either.\n\nAnd it is moving.\n\nYes.\n\nSo you have a nice new addition in your passport\nright next to your Machu Picchu stamp.\n\nI sure do.\n\nSo one of the cool things you can do on the\nfloating islands is get a stamp on Lake Titicaca\n\nright there.\n\nAnother one for the collection.\n\nI've got Machu Picchu on top.\n\nI got that one a few days ago.\n\nSo I'm filling up my passport quite nicely.\n\nWe've made it to our third island of the day.\n\nThis one is called Amantani and this island\nis actually home to Quechua people whereas\n\nthe first two that we visited were home to\nthe Aymara people.\n\nSo, we will be doing a homestay here and spending\nthe night.\n\nAnd right now we are walking towards our home.\n\nSo, let's keep going.\n\nSo aside fr om meeting our host families,\nwhat I'm most excited for is food.\n\nBecause it is already lunchtime.\n\nIt's a little bit past our lunch time actually.\n\nAnd we forgot to pack snacks.\n\nYep.\n\nSo I'm starving.\n\nSo before we settle in we're going to get\nsome local food.\n\nYeah, and apparently they are vegetarian on\nthis island, so we're going to be having a\n\nQuinoa soup and then just like potatoes and\nroots and different vegetables.\n\nCheese and stuff like that.\n\nCheese, yes.\n\nSo it should be good.\n\nSo are you doing okay?\n\nA little bit out of breathe?\n\nYeah, a little bit out of breath.\n\nWe're still feeling the altitude.\n\nActually Lake Titicaca is higher than Cuzco\nif you can believe that.\n\nAnd we are walking uphill so keep going.\n\nYeah.\n\nAnd this is going to be our home-stay for\nthe night.\n\nWe have a very colorful room.\n\nA little sofa and we have beautiful views\nof Lake Titicaca.\n\nCome show us those views.\n\nTada.\n\nLook at how blue that water is.\n\nWowzers.\n\nSo what kind of tea are we having Audrey?\n\nWe are having muña tea which is a local herb\nthat should help us with the high altitude.\n\nSo we're just breaking some leaves into the\ncup and adding hot water.\n\nSopa de Quinoa.\n\nAh, sopa de quinoa.\n\nQuinoa soup.\n\nAh, que rico.\n\nOkay, so it is mealtime at our local home\nstay.\n\nWhat are you having today?\n\nI'm having quinoa soup for lunch.\n\nSo let's take a look at this.\n\nAnd you can see there is a lot of quinoa,\nthere is also carrots and potatoes and it\n\nis piping hot.\n\nIt just came straight from the pot.\n\nSo let's try that.\n\nMmm, it's so good.\n\nI'm so hungry and this just really hits the\nspot.\n\nWell, now that we're done our soup what is\nnext?\n\nSo this is our main.\n\nWe are having rice, potatoes, fried cheese\nand a little salad on the side.\n\nSo it looks good.\n\nNice vegetarian meal.\n\nSo if you're going to stay on this island\nyour best bet is to do a homestay.\n\nAnd what is awesome is that they have this\nsharing system so that each family has an\n\nopportunity to host different international\nguests.\n\nAlright, so we had our lunch, we had our siesta\nand now we're climbing to the top of the island\n\nto watch the sunset.\n\nI've also got a bit of muña in my hand to\nhelp me get to the top because it is so steep.\n\nFeeling that oxygen?\n\nAre you feeling that oxygen?\n\nThat lack of oxygen that is what I'm feeling.\n\nBut anyways, our group is way ahead so we\nbetter start climbing.\n\nSomething bit you.\n\nYour famous last words.\n\nWhat bit you today?\n\nA plant bit me.\n\nNo.\n\nI was stung by something called the stinging\nplant and it stung my middle finger.\n\nLet's see the wound.\n\nThat's the thing.\n\nYou can't see a wound but they told me it\nis going to burn for the next ten minutes.\n\nMy middle finger is on fire.\n\nIt almost looks like rice patties.\n\nSo there is two lookout points you can choose\nfrom.\n\nTo the right there is Pachamama and that is\nthe one we're choosing.\n\nPachamama.\n\nPachamama.\n\nThrough the gate.\n\nThrough the gate.\n\nSo we reached the top of Pachamama.\n\nHow are the views?\n\nOh, we sure did.\n\nThe views are insane here.\n\nIt is almost like you're touching the clouds.\n\nIt is like you can reach up and touch them.\n\nYeah, and the weather has changed quite drastically.\n\nWe went from t-shirts.\n\nI'm not kidding like five minutes ago I was\nwearing a t-shirt and now I'm bundled up in\n\na sweater and I have a jacket on and a warm\nhat.\n\nAlright, so I think we're going to be heading\ndown soon.\n\nTime for dinner and perhaps a little celebration\nin town.\n\nDance moves.\n\nOh, yeah.\n\nHe's bringing them.\n\nSo we're all dressed up, we've had our dinner\nand now it is time to go to the party.\n\nAnd we are dressed up in traditional outfits.\n\nParty!\n\nTwirl.\n\nTwirl.\n\nSo are you getting altered over here?\n\nYes, you've got to wear it right.\n\nIt is probably up higher, right?\n\nYes.\n\nHike it up higher.\n\nHahaha.\n\n[Music playing]\n\nWell good morning.\n\nWe are feeling well rested from last night's\nparty.\n\nI don't know about you Sam but I slept really\nwell.\n\nLike a log with that fresh country air.\n\nYep.\n\nSo yeah, we're well rested.\n\nWe're going to have breakfast now.\n\nI hear pancakes are on the menu.\n\nAnd then after that we'll be saying goodbye\nto our home stay family and leaving the island\n\nand going to visit yet another island.\n\nSo yeah, we've got a full day ahead and let's\ngo eat.\n\nBecause I'm hungry for pancakes.\n\nAlright, so it is a new day and we are visiting\na new island.\n\nYes, this is our last stop on Lake Titicaca.\n\nThis is Taquile Island and we're just going\nto take a wander around and see what we find.\n\nYes, maybe we'll find our guide and she can\ntell us a bit of the history of the place.\n\nLet's go find her.\n\nJust when you think the island couldn't possibly\nget any steeper it does.\n\nI'm still out of breathe because of the high\naltitude here.\n\nAnd we need to climb a bit further, so let's\ngo.\n\nSo the interesting thing about this island\nis that the men are responsible for the knitting\n\ninstead of the women.\n\nSo we're just going to head in to the little\nstudio and see them at work.\n\nChugga, chugga, chugga, chug.\n\nYou can hear the boat's engine.\n\nYou sure can.\n\nSo, we have spent the last two days traveling\naround Lake Titicaca and visiting some of\n\nthe different islands and the communities\nthat live there.\n\nAnd yeah, we hope you enjoyed this video and\nyou got a little taste of the region.\n\nWe really had a great time here and I think\nthat wraps up our video.\n\nIt does and one more thing to add is that\nif you do have the time make sure you do a\n\nseveral day tour.\n\nIf you were to try and do it all in one day\nthat would be super rushed.\n\nYeah, tah tah!\n\nMany travelers to Peru tend to skip over Lima\nas they rush off to more scenic destinations,\n\nbut we’re of the opinion that the capital\nhas a lot to offer.\n\nAs one of the largest cities in South America,\nLima can be a little chaotic and crowded,\n\nbut it is also full of surprises, especially\nin terms of culinary experiences and historic\n\nattractions.\n\nIn this travel video guide, we’re going\nto take you on a tour of the city and show\n\nyou 30 things to do in Lima, Peru.\n\nNow let’s get started!\n\nSo we are currently at the Love Park.\n\nAnd are you feeling the love?\n\nI'm feeling the love.\n\nPlant one on here then.\n\nLet's show you around.\n\nThere we go.\n\nMmmhhhmmm.\n\nThe love park is a beautiful park located\nin the neighborhood of Miraflores that looks\n\nout onto the Pacific Ocean.\n\nDue to its name, it’s a popular spot with\ncouples out on a date, especially around sunset\n\nwhen you get spectacular views.\n\nIf you’re up for a little bit of adventure,\nyou can also go paragliding.\n\nYou don’t need to have any experience since\nthey offer tandem flights.\n\nAnd even if this doesn’t seem like your\ntype of activity, it’s still pretty cool\n\nto go as a spectator to watch people take\noff the cliff.\n\nWe come to this restaurant pretty often whenever\nwe're in Lima.\n\nThis place is called Punto Azul and they make\na delicious ceviche and some pretty tasty\n\ndishes that we're going to be sampling today.\n\nWe're actually ordering all of our favorite\ndishes at this restaurant, so it should be\n\na tasty meal.\n\nSo I ordered the exact same thing every time\nI come to Punto Azul.\n\nCebiche.\n\nAnd that has just arrived over here.\n\nThis is just the classic ceviche.\n\nIt is only fish, no other seafood in there\nand we've got our red onions.\n\nI also asked for it spicy so you can see the\nred peppers here.\n\nIt has kind of been crushed.\n\nYou still get some big chunks.\n\nUm, you have your sweet potato, fresh corn\nand of course the tiger's milk.\n\nWhich is basically like a lemon base that\nhelps cure the fish.\n\nSo yeah, this is my absolute favorite.\n\nI never get sick of ceviche.\n\nMy mouth just waters thinking about it.\n\nOh my gosh.\n\nSo let's dig in.\n\nLet's try it.\n\nLet's grab some onions in there as well.\n\nIt is just so good.\n\nWow.\n\nI \n\njust love all of the flavors in your mouth.\n\nLike it is so sour and tart but then you've\ngot your sweet potato to kind of help balance\n\nthat.\n\nIt is just perfection.\n\nThe perfect meal in Lima.\n\nHands down my favorite Peruvian dish.\n\nLove it.\n\nAnd now it is time for your favorite.\n\nYes, and you can't come Punto Azul and not\nindulge in the seafood but I'm trying something\n\nthat is kind of unique to here and that is\nthe shrimp cheese risotto.\n\nGuys, this is to die for.\n\nLook at that.\n\nLook at how cheesy that is.\n\nI'm grabbing a nice big shrimp here.\n\nIt is so creamy.\n\nIt is so creamy.\n\nThis rivals the risottos you find in Italy.\n\nI kid you not.\n\nWatch out Italy.\n\nMmmmmm.\n\nIt is just so so so cheesy and then you have\nthe shrimp and then you have all of the different\n\nseasonings.\n\nLike to me this is my favorite dish in Lima\nright now.\n\nI don't think you got a shrimp.\n\nLet's grab one.\n\nYes, I did but I'm going to get a bigger one\nthis time.\n\nMmmmm.\n\nAwesome.\n\nFor a little bit of magic, another fun activity\nto try at night is to go to Parque de la Reserva\n\nfor their water circuit and light show.\n\nIt’s a popular activity with families, but\nit can be enjoyed by all ages.\n\nSo dinner time here in Lima and tonight we\nare going out for anticuchos, which are cow\n\nhearts.\n\nI know this sounds a little bit unusual but\nit is actually really tasty so we've come\n\nto a popular place.\n\nIt is called La Grimanesa, we've already placed\nour order.\n\nLet's go get our cow heart.\n\nSo this place that we're visiting it actually\nstarted as a little street stand, so the women\n\nwho opened the restaurant used to have a little\ncart and she used to sell her anticuchos on\n\nthe street and she had a super long line because\nher food was delicious.\n\nShe was really popular.\n\nAnd eventually she was able to save up enough\nmoney to open a little restaurant here in\n\nthe neighborhood.\n\nSo yeah, humble beginnings, but you know the\nrecipe was great so here we are today.\n\nSo here we have it.\n\nThe star of the meal.\n\nThis is my anticuchos.\n\nIt doesn't really look like a cow's heart\nin my opinion.\n\nI mean, you could food me and tell me this\nis steak but I'm going to have my first bite.\n\nI'm not sure how to do this.\n\nHonestly, it's a fairly tender meat.\n\nIt doesn't have a lot of fat.\n\nIt could pass off as steak.\n\nIf no one told you this is a cow's heart you\nwould never know.\n\nYour turn.\n\nTime for my first bite.\n\nI'm going to try some of the sauces here.\n\nI think we have a red spicy one and a green\none.\n\nOh, that is so so good.\n\nAnd that is really spicy sauce.\n\nWow.\n\nYou know the meat is really well seasoned\nso it takes on the flavor of whatever they've\n\nused.\n\nLike the heart it doesn't taste like an organ.\n\nI know exactly, normally when I have organs\nthey're really tough and chewy but this is\n\nas nice of a tender cut of meat as you can\nfind.\n\nWe're checking out Barranco which is a very\nartsy neighborhood.\n\nApparently, this used to be like a bohemian\nhangout back in the 60s.\n\nSo we're just going to go explore on foot.\n\nWe don't really know what to expect but so\nfar we are seeing lots of street art and looks\n\npretty cool.\n\nSo we have now been walking around Barranco\nfor a while and we have finally come across\n\nthe main attraction in this neighborhood.\n\nWe are standing in front of the bridge of\nsighs.\n\nA really romantic spot for young couples.\n\nApparently, this bridge has made lots of appearances\nin Peruvian songs and poetry.\n\nSo yeah, lots of romance happening over here.\n\nLet's take a walk.\n\nSo that was a fun little introduction to Barranco.\n\nWhat did you think of the place?\n\nYeah, this neighborhood is a fun, artsy kind\nof area.\n\nWe only spent a couple of hours here in the\nafternoon.\n\nIt would be really cool to come at night and\nsee what the nightlife is all about.\n\nYeah, they have lots of bars and restaurants\nworth checking out.\n\nYeah, it definitely seems that way.\n\nYes.\n\nHuaca Pucllana is a giant adobe and clay pyramid\nlocated in the middle of Miraflores.\n\nSince this site is still under excavation,\nyou can only visit accompanied by a guide,\n\nbut this is a good thing since you end up\nlearning a lot of the history and culture\n\nbehind this place.\n\nSo for today's meal we are going for more\nof an upscale dining experience.\n\nWe are having lunch at a place called La Rosa\nNáutica, which means the nautical rose.\n\nAnd it is a really cool restaurant out on\nthe water.\n\nThere is this pier built over the ocean and\nit just leads you all the way to this little\n\nrestaurant.\n\nSo you're like surrounded by waves, there\nis surfers, birds.\n\nPerfect setting and the food here is really\ngood.\n\nI've been here once before many many years\nago.\n\nSo I'm excited to come back with more mature\ntaste buds.\n\nBeing the foodies that we are, we made sure\nto order 2 different sampler plates so that\n\nwe could try a little bit of everything.\n\nWe ended up having 3 different types of ceviche,\nas well as causa, lomo saltado, tacu tacu\n\nand more.\n\nIf you’re looking for a fancy meal out,\nthis place is it!\n\nLarcomar is a shopping centre with the best\nviews in all of Lima.\n\nThe place was built into the cliff overlooking\nthe ocean, and it has cafes and restaurants\n\nwith outdoor seating areas.\n\nIn terms of shopping, most of the brands here\nare on the higher end and the prices reflect\n\nso.\n\nSo it is a \nsuper hot summer day here in Lima.\n\nSo Sam and I have stopped off for cremoladas\nwhich is kind of like a shaved ice drink.\n\nAnd I've gotten one that is flavored like\npassion fruit.\n\nSo it is nice and sour.\n\nAnd what is that called locally?\n\nMmm.\n\nThis is maracuyá.\n\nAnd it is so good.\n\nLike, we are dripping sweat right now so this\nnice frozen drink is exactly what we need.\n\nMmmmm.\n\nAnd for yours?\n\nAnd I'm having my favorite cremolada.\n\nIt is called lúcuma.\n\nIt is a local fruit to Peru and I haven't\nhad it anywhere else in the world.\n\nIt is absolutely delicious.\n\nThat is good stuff isn't it?\n\nThere is no better way to cool off.\n\nAnother activity you can try in Lima is surfing.\n\nThere are lots of surf shops along the water,\nso it’s just a matter of inquiring about\n\nrates for surf lessons and board rentals.\n\nOkay, so for today's lunch we are eating at\na place called Taiken and they specialize\n\nin Nikkei food.\n\nNow this is something that I hadn't heard\nof until I came to Peru but apparently Peru\n\nhas the second largest Japanese population\nin all of South America.\n\nAnd that has really influenced the cuisine.\n\nSo Nikkei is the combination of Peruvian and\nJapanese culinary inspiration.\n\nSo yeah, we're going to be trying some Japanese\nPeruvian food today.\n\nOkay, so this right here is Pejerrey tempura.\n\nTempura time.\n\nAnd this is basically the local catch.\n\nWhich makes it.\n\nAnd this sauce is really unique because normally\nwhen I've had a dipping sauce, like when I'm\n\nhaving Japanese food, it is typically cold.\n\nAnd this is piping hot.\n\nYou can actually see the steam coming off\nof it.\n\nWhoops!\n\nButter fingers over here.\n\nButter fingers over here.\n\nAlright, we're going to attempt to save this\nhere.\n\nMmmm.\n\nWow.\n\nYou know whenever I've had tempura at a Japanese\nrestaurant it has always been vegetables.\n\nThis is amazing.\n\nLike this is almost reminds me a little bit\nsort of like fish and chips except it is a\n\nlot thinner.\n\nOh, it is just so tasty.\n\nThe tempura batter is really really good.\n\nAnd then the fish is really fresh.\n\nSo yeah, typically when I've had tempura too\nit tends to be something like sweet potato\n\nor other kinds of vegetables but wow does\nit ever taste delicious in fish form.\n\nIn fish form.\n\nSo it is basically deep-fried fish in a batter.\n\nBasically, that is what I'm saying.\n\nLet's get a close-up.\n\nInteresting.\n\nAre you going to eat it?\n\nThere you go.\n\nOkay, so next up we're going to dig in to\nthe maki rolls.\n\nAnd this one right here has breaded shrimp\nand avocado and a little bit of fish on top.\n\nAnd I'm not entirely sure what the sauce or\nthe powder is.\n\nSo maybe dip it in a bit of soy.\n\nMmmmm.\n\nOh wow.\n\nTasty?\n\nThat is really nice.\n\nOkay, one second to chew this.\n\nSo, when we ordered this one off of the menu\nwe saw that it said acevichado which kind\n\nof sounds like Ceviche and if you try this\nfish you'll be able to tell that it has been\n\ncured in lime and it just has a very zesty\nfresh flavor.\n\nYou actually don't even need the soy sauce\nbecause it is so flavorful on its own.\n\nAnd I'm still not entirely sure about the\ngreen powder but I do like it.\n\nSo yeah, that is like a really interesting\ntwist on sushi because you have the ceviche\n\ninfluence coming through.\n\nSo pretty cool.\n\nPlaza Mayor, also known as Plaza de Armas,\nis located in the city centre.\n\nThe square is flanked by many historic buildings\nand if you’re looking for colonial architecture,\n\nthis is the place to find it.\n\nThe San Francisco Monastery is located just\na few blocks away from the main plaza, and\n\nit’s another site you won’t want to miss.\n\nYou can only visit as part of a guided tour,\nbut inside you’ll find a library with antique\n\ntexts, paintings from the days of the early\ncolony, and catacombs which contain thousands\n\nof skulls and bones.\n\nSo it is time for another lunch video here\nin Lima.\n\nToday we're filming downtown.\n\nSo we popped into one of the few restaurants\nthat was willing to serve us lunch at eleven\n\nam because we're already starved and you know\nwhen we're hungry we get hangry.\n\nSo here we are, we're going to be filming\na video about ocopa a la arequipeña and Papa\n\na la Huancaína.\n\nBoth are potato dishes served with sauces\nwhich are kind of similar but from different\n\nregions.\n\nSo we'll be sampling those.\n\nSo the \ndish Sam is trying, Papa a la Huancaína,\n\noriginated in the province of huancayo and\nthat is how it gets its name.\n\nYeah, so let's talk about the ingredients\nhere.\n\nSo the main thing here is the sauce.\n\nI mean of course this is a potato dish but\nthis is a sauce that is made out of cheese,\n\nmilk and rocoto.\n\nAnd rocoto that is the yellow aji pepper.\n\nYeah, exactly.\n\nAnd this is something we're very familiar\nwith because it is often served at your Aunt's\n\nand Grandma's house.\n\nSo we love this dish.\n\nWow.\n\nGood stuff?\n\nThis is easily one of my favorite Peruvian\ndishes.\n\nLike I just love this sauce and then Peruvian\npotatoes are some of the best in the world,\n\nso it is like you're combining this amazing\nsauce on top of really well prepared potatoes.\n\nThat is amazing.\n\nAnd the cool thing about this dish is that\nyou can find it just about everywhere in Peru.\n\nYou can find this along the coast, in the\nSierras and even in the jungle.\n\nSo yeah, and speaking of presentation this\nis usually served with black olives and hard\n\nboiled eggs.\n\nAnd these are small eggs.\n\nI think these are quail eggs because they're\nquite little.\n\nSo do you like it?\n\nOh yeah.\n\nMaybe I won't be sharing after all.\n\nSo it is now time to try the second potato\ndish and that is ocopa a la arequipeña.\n\nIf you have a look here we can see the plate\nand it is a little bit different from the\n\nprevious one.\n\nThis sauce is a little bit more green.\n\nBut it is still served with a hard boiled\neggs and the black olives.\n\nAnd the two main ingredients to make this\nsauce are aji and huacatay.\n\nNo idea what huacatay is.\n\nI have never seen this before.\n\nNo clue.\n\nNot very familiar with the food here in Peru.\n\nUm, but aside from that the sauce also has\na bit of onions, garlic, milk, fresh cheese,\n\nsome crumbled crackers and peanuts so it should\nbe a bit more crunchy than the one we had\n\nearlier.\n\nSo I'm going to grab a spoon here.\n\nIt is time to serve yourself.\n\nHelp myself.\n\nServe yourself up.\n\nThere we go.\n\nLet's grab a bit more sauce so you can really\ntaste it.\n\nAlright, time to dig in.\n\nYeah.\n\nOh, and one thing worth noting.\n\nIf you don't want to go through the trouble\nof making the sauce from scratch.\n\nYou can go to the supermarket here in Peru\nand they sell these little packs that have\n\nthe powder already pre-made.\n\nAnd you just have to like add a little bit\nof milk and water and viola!\n\nInstant sauce out of the bag.\n\nBut let's try this.\n\nMmmmmm.\n\nSo yeah, so this one is a bit sweeter than\nthe one we had earlier.\n\nA lot sweeter actually.\n\nA lot sweeter.\n\nWow.\n\nIn the past when I've had it at my family's\nplace it is a bit more crunchy.\n\nBecause I guess they don't really chop their\npeanuts that finely so you can still kind\n\nof taste them.\n\nBut this one is very smooth and very creamy.\n\nAnd it is a bit spicier than the Huancaína\nwe had earlier.\n\nSo it is kind of spicy and sweet.\n\nIt is good.\n\nIt is good but I still prefer Papa a la Huancaína.\n\nThat is just a classic.\n\nAnother place to visit in Lima’s historic\ncentre is the main cathedral.\n\nThey offer a guided tour, which is very informative,\nand you can also climb down into the crypt\n\nbeneath the church.\n\nJust down the street from the Cathedral you’ll\nfind the Government Palace.\n\nIf you time your visit just right, you’ll\nbe able to watch the changing of the guard.\n\nUnfortunately, we had just missed it!\n\nSo it is past twelve noon which I think means\nit is acceptable to get a little boozy.\n\nWe are going to be doing a taste test of Pisco\nSour versus Chilcano.\n\nBoth drinks are made with Pisco but they are\nquite different so those should be coming\n\nsoon.\n\nSo the cocktail has arrived.\n\nThis is the Pisco Sour.\n\nYes.\n\nAnd this is my all-time favorite Peruvian\ndrink.\n\nIt is amazing.\n\nI can't wait to try it here.\n\nSo how does it taste?\n\nAs you might imagine.\n\nIt is sour.\n\nBut also quite sweet.\n\nYeah.\n\nSo, the Pisco Sour is made from a number of\ndifferent ingredients so you've got your grape\n\nbrandy the Pisco which actually comes from\nthe town of Pisco here in Peru.\n\nYeah.\n\nThen you've got your egg white on top.\n\nIf you take a look down here you've got your\negg white on top, a little bit of bitter which\n\nis the brown.\n\nNice and frothy.\n\nYes, that is the key.\n\nAnd then here you also have lemon or lime\njuice and often a little bit of syrup added\n\nto give it some extra bit of sugar.\n\nExtra bit of sweet.\n\nSo that is one very sweet cocktail.\n\nVery refreshing on a hot day.\n\nYeah, and this is considered the National\ndrink of Peru.\n\nMixing it all up with my little seahorse.\n\nSo I ordered the Chilcano and this is a cocktail\nthat is made with Pisco, ginger ale and a\n\nlittle bit of lime juice.\n\nYou know who would really like this?\n\nWould be my Mom.\n\nShe loves ginger ale.\n\nThat is \na little stronger than I was expecting.\n\nPotent.\n\nPotent.\n\nI was hoping it would be a little bit watered\ndown with all of the ice cubes but no that\n\nis definitely got Pisco in there and you can\ntaste it.\n\nIt burns on the way down.\n\nI might need to help you out with that one\nhuh?\n\nActually, the first time we tried Chilcanos\nit was in Cusco, we thought we were going\n\nto a Pisco museum but when we got there it\nwas actually more like a bar.\n\nSo we ordered I think it was like four different\nChilcanos with different flavors.\n\nSo that was pretty cool.\n\nThis one that I'm having right now is just\nthe classic.\n\nBasically ginger ale, lime and Pisco.\n\nBut you can get fancy and like make strawberry\nones, cinnamon ones and just you know different\n\nflavors.\n\nSo one of our favorite things to do in Lima\nwhenever we're in the city is to come to Kennedy\n\nPark.\n\nAnd they have so many stray cats that are\ntaken care of by the locals.\n\nYou can buy a little bit of cat food and feed\nthem and play with them.\n\nAnd they're all really friendly.\n\nFor us the cats are the main attraction, however,\naside from that, the park also hosts an outdoor\n\nhippie fair which is worth checking out.\n\nThat, or just go play with the cats!\n\nSo it is dinnertime here in Lima and we are\nat a place called La Lucha which specializes\n\nin sandwiches so we've ordered a Chicharrón\nsandwich which is like a fried pork.\n\nIt should be really tasty.\n\nWe are waiting for our food to get here.\n\nAnd yeah, let's get started.\n\nSo our food has arrived.\n\nYeah we've got our Pan con Chicharrón.\n\nIt's looking good.\n\nIt looks amazing.\n\nIf you look down here you really get a good\ntour of what we have.\n\nSo we've got a bun and inside it looks like\nwe've got lots of onion.\n\nI'm guessing it is sweet onion.\n\nYeah.\n\nThen we have the fried pork and then the kamote\n- the sweet potato.\n\nExactly.\n\nSo that looks like a pretty awesome sandwich.\n\nLet's try it now.\n\nYes.\n\nIs it ready?\n\nAlright, it is my first bite.\n\nMmmm.\n\nIt's so good.\n\nIt's so good.\n\nYou know what really makes a sandwich.\n\nI mean the meat is awesome it is really good\nquality but it is the sweet potato.\n\nI love having sweet potato in my sandwich.\n\nThat's an unusual ingredient but it works\ndoesn't it?\n\nIt does.\n\nLima’s Mercado Indio is located along Petit\nThouars, and this is where visitors can come\n\nto do all their souvenir shopping.\n\nWhether it’s alpaca sweaters, chess sets,\nwarm slippers, or silver jewelry you’re\n\nafter, you can find it all here.\n\nIt is lunchtime again here in Lima and today\nwe are going to be trying a traditional dish\n\ncalled Ají de gallina.\n\nThis is probably like one of those national\ndishes that you can find at almost any restaurant.\n\nBut we're eating it at a place called Republica\nwhich makes Peruvian dishes but kind of like\n\nin a casual fast food setting.\n\nSo yeah, it should be interesting.\n\nWe've placed our order and that should be\ncoming soon.\n\nOkay, so the food is already here.\n\nThat came very quickly.\n\nSo let's have a look at the plate.\n\nThis is Ají de gallina and as you can see\nit is kind of like a chicken stew.\n\nIt is made with shredded chicken and the sauce\nhas a cream, cheese and peanut base.\n\nAnd also the way they thicken this sauce is\nby adding bread crumbs that have been soaked\n\nin either a broth or milk and this is served\nwith rice or boiled potatoes.\n\nAnd the boiled potatoes and kind of hiding\nunderneath all of the chicken here.\n\nOh, we do have boiled potatoes.\n\nWe do.\n\nYeah.\n\nI thought we were just given rice.\n\nSo this is a very hearty meal.\n\nI'm kind of glad we're sharing one plate because\nthere is no way I could eat all of this.\n\nUm, but yeah, let's dig right in.\n\nI'm just going to try it with rice here.\n\nLook at that.\n\nThis looks so good.\n\nThis is one of my favorite ways that chicken\nis prepared here in Peru.\n\nI love this dish.\n\nMmmmhmmm.\n\nAnd, I don't know if I forgot to mention this\nbut another key ingredient is Aji.\n\nThe hot pepper.\n\nBut because it has a cream base it is not\nsuper spicy.\n\nSo I really love this.\n\nLook, they actually gave us aji sauce too.\n\nIn case we want it spicier.\n\nMaybe we should add a little bit.\n\nIn case it wasn't enough.\n\nYeah, just dunk it all over that rice.\n\nI'm not sure if that is how it is done but\nthat is how we do it.\n\nSo let's see if that has more kick now.\n\nAnother quality control bite.\n\nQuality control.\n\nThat is what we call it.\n\nMmmmm.\n\nNow it is spicier.\n\nThat is good.\n\nNice and creamy too?\n\nFeel the burn.\n\nLima’s beaches are very pebbly and the waters\nare rather cold, but that doesn’t keep beach\n\ngoers away.\n\nIf you just want to sunbathe or cool off with\na quick dip, the beaches fit the bill.\n\nSo for today's lunch in Lima we are going\nto be having Chifa.\n\nAnd that is basically Chinese food with a\nPeruvian twist.\n\nSo you know how we always visit a country\nmaybe even Canada or the US and you go to\n\na Chinese buffet and you're like mmmm this\nis delicious and then you go to China and\n\nyou can't find any of the dishes you had at\na Chinese buffet.\n\nThat is because Chinese food really varies\nfrom one country to the next because incorporate\n\nyou know their spices and their cooking styles.\n\nSo Peruvian Chinese food is quite distinct.\n\nWe're going to be eating Chifa which literally\nmeans to eat rice.\n\nSo yeah, we've ordered a lot of food that\nis going to be coming soon and it should be\n\ninteresting.\n\nPeruvian Chinese food.\n\nApparently there are more than 6000 chifa\nrestaurants spread out across Lima, so we\n\ncan assure you that you won’t have any trouble\nfinding one.\n\nOn the contrary, it might be kind of hard\nto choose just one!\n\nIf you want to see what a local market looks\nlike, head over to Mercado de Surquillo.\n\nYou’ll find lots of fresh produce here,\nand it’s particularly busy if you come in\n\nthe early morning.\n\nThey also have little stands where you can\ngrab a bite if you get hungry.\n\nSo for today's video we are at a place called\nSanguchisimo and we're going to be eating\n\nsalchipapas by popular demand.\n\nWe had all of these people being like if you're\nin Lima you have to eat salchipapa.\n\nSo we listened to you, we tracked down this\nplace and we're excited to be trying this\n\ndish.\n\nSo our choripapas and salchipapas have arrived.\n\nWe've got the sausage one and the hot dog\none.\n\nLook at those portions.\n\nThat is a thing of beauty.\n\nAnd this is a street food snack that originated\nin the streets of Lima.\n\nBut now it has spread all over Latin America\nso you can find it in other countries which\n\nis pretty cool.\n\nDifferent variations everywhere.\n\nAnd it comes with four different sausages\nthat we've got here on this plate.\n\nWe've got ketchup, mayo, mustard and of course\naji.\n\nI think the aji is my favorite one.\n\nYes, mine too.\n\nSo we may need to ask for an extra container.\n\nAnd this is like a really nice spicy sauce\nthat you'll find almost everywhere in Peru.\n\nIt is always a staple at the table.\n\nSo yeah, I'm really looking forward to digging\nin to this.\n\nIt looks fantastic.\n\nSo let's just go for it.\n\nSo on top here we have.\n\nLook at all of that cheese!\n\nYeah, that is a lot of cheese and some fried\negg as well.\n\nAnd when we were placing our order they asked\nus do you want your egg like well fried or\n\ndo you want it a little bit runny.\n\nAnd there is nothing that grosses out Sam\nmore than runny eggs so we got ours well done\n\nsunny side up.\n\nSo yeah, I kind of like my eggs runny.\n\nI like them juicy.\n\nI don't like my runny eggs.\n\nIt grosses me out when the yolk bursts.\n\nYeah.\n\nSam is always like take it away.\n\nI can't look at the plate.\n\nTake it away.\n\nBut anyways, I've got a little bit of everything\non here.\n\nMy French Fry, my hot dog, my egg and cheese.\n\nLook at the sauce.\n\nAnd yes let's dip it into the aji.\n\nCan't forget that.\n\nLoad up on that aji.\n\nThat is a massive bite.\n\nUgh.\n\nHot.\n\nAw!\n\nA little messy.\n\nWow.\n\nThat is good.\n\nGive me one minute.\n\nThis is wonderful.\n\nIf I were a kid I feel like I would want to\neat this everyday.\n\nI would be like Mom, please salchipapa for\nlunch.\n\nIt is really good.\n\nIt is really hot.\n\nI just burned my mouth when I took that first\nbite.\n\nBut look at that.\n\nYeah, it has got a lot of ingredients that\nkids would love.\n\nYeah.\n\nYou've got your french fries, you've got your\ncheese, you've got your eggs, you've got your\n\nhot dog, you've got your nice sauces.\n\nThat is ticking off a lot of boxes for sure.\n\nIt is wonderful.\n\nAnd I have to say the aji at this restaurant\nis actually really spicy.\n\nIt is the spiciest which I've had.\n\nSo right now we are visiting Park Maria Reiche.\n\nWhich is a real cool park where they've recreated\nthe Nazca lines using flowers and different\n\nplants.\n\nSo if you don't want to go all the way down\nto Nazca, and you don't want to fly in one\n\nof those tiny planes, you can come here and\nkind of get an idea what the Nazca lines look\n\nlike.\n\nI mean these are obviously much smaller.\n\nIf you have a bit of a sweet tooth, you’ll\ncertainly enjoy diving into Peruvian desserts.\n\nThere are a few classics that you simple shouldn’t\nmiss, including: Suspiro a la limeña and\n\nMerengado de chirimoya.\n\nAnother fun way to experience the city is\nby bike.\n\nHead down to the boardwalk where you can hire\na bicycle for a few hours and bike the length\n\nof the coast.\n\nSo it is time for another food video and today\nwe are going to be trying something that is\n\ncalled Causa.\n\nCausa, it is kind of like a shepherds pie\nif you haven't tried it before, it is made\n\nwith yellow mashed potato and you can get\nlots of different fillings.\n\nSo we've ordered two different varieties and\nthat should be coming soon and it is going\n\nto be delicious.\n\nI love the causa.\n\nSo the causa has arrived and it is a thing\nof beauty.\n\nHow excited are you for your food, Sam?\n\nYeah, it looks like artwork.\n\nI almost feel guilty tucking in to it.\n\nAlmost.\n\nOkay, so let's talk about the key ingredients\nthat make up causa.\n\nSo you have your yellow potato, lime and aji\nwhich is the yellow hot pepper.\n\nYeah.\n\nAnd in terms of fillings you can have lots\nof different ones.\n\nSo Sam went with the classic which has.\n\nMine has chicken and you can also see that\nthere is some avocado here on the side as\n\nwell.\n\nAnd that looks like some mayo.\n\nA mayo sauce on top.\n\nI'm just going to dig right in.\n\nI'm going right to the bottom.\n\nIt is like cutting into a tower.\n\nWow.\n\nThat is really good.\n\nYeah?\n\nYeah.\n\nAnd with this particular causa it is really\nsalty.\n\nYou can tell they've added a lot of salt to\nit.\n\nBut it just like, when you get that much yellow\npotatoes, it is just oh man it is so good.\n\nIt is almost like having Mom's mashed potatoes\nback home or something but with much better\n\ndressings.\n\nWith the chicken and the sauce and the avocado.\n\nOh man, that is good.\n\nOkay and let's talk about the chicken.\n\nIs it shredded chicken?\n\nLike the one we had in Aji de Gallina or is\nit chopped.\n\nIt is shredded chicken.\n\nYeah.\n\nOkay.\n\nOne more bite for quality control.\n\nResearch purposes.\n\nThat is good stuff.\n\nAnd I am beyond excited for mine because I\nsaw Causa Acevichado on the menu and that\n\nis a ceviche causa.\n\nLook at that.\n\nWoah.\n\nSo I've got my fish, a little bit of fish\nthat has been kind of cooked in lime.\n\nI have my red onions, I have my hot chili\npeppers and of course my yellow mashed potato\n\nwith a bit of mayo.\n\nSuper fancy over there.\n\nI know.\n\nAnd if you know how much I love ceviche this\nis just the perfect dish for me really.\n\nYou're doing a good job of toppling it already.\n\nI don't know why but I'm blowing on my food.\n\nThat is such a habit.\n\nIt is cold.\n\nIt is a cold dish.\n\nMmmmm.\n\nOh, yeah.\n\nThe best of both worlds?\n\nIt is so good.\n\nThe lime.\n\nSo much lime.\n\nAnd it is so tangy.\n\nAnd a little spicy.\n\nWith those little pieces of red hot chili.\n\nMmmmm.\n\nThis is my favorite.\n\nI haven't even tried yours but I know this\nis my favorite.\n\nMmmmm.\n\nAnd that’s a wrap for the Peruvian capital.\n\nWe had a wonderful time visiting Lima and\nwe hope that you’ll consider adding this\n\ndestination to your travel bucket list if\nyou come to Peru.\n\nAs always, if you have any other suggestions\nof delicious foods to try, or cool things\n\nto do in Lima that we may not have mentioned,\nfeel free to share those with travellers in\n\nthe comments below.\n\nFor more food and travel videos from around\nthe world, be sure to hit subscribe!\n\nAfter spending some time in Lima, we flew\ninto Iquitos for the final leg of our Peruvian\n\nadventure.\n\nThe landscape changed from arid deserts to\nmountains and finally to jungle as our flight\n\ncrossed the country, and once we arrived,\nthe first thing we did was hop into a tuk-tuk\n\nto take us into the city.\n\nSo we have made it to Iquitos.\n\nWe had some lunch, we had a nap.\n\nIt is now time to explore but first up we\nhave to show you our hotel.\n\nIt is called Hotel Epoca and it is super cool.\n\nIt is a colonial building with a cute terrace\nand you just have to see it.\n\nSo let's go.\n\nI know.\n\nSo they have some cool historical photographs\nalong here.\n\nLet me show you my favorite.\n\nThis right here Iquitos in the 1920s.\n\nFlapper culture at its finest.\n\nHow cool is that?\n\nAnd I like this one.\n\nFancy.\n\nLooks very posh.\n\nDrinking coffee on the balcony.\n\nIquitos is a really fascinating city.\n\nIt is the largest city in the world that cannot\nbe reached by road, which means that if you\n\nwant to visit, you either have to take a plane\nor a boat to get there.\n\nFor many, Iquitos is just a quick stopover\nen route to an Amazon river cruise or a jungle\n\nstay, however, we were pretty excited to get\nto explore this colonial city.\n\nSo favorite part of the city so far is walking\nalong the riverfront.\n\nWe've got the Rio Amazonas just over there.\n\nAnd it is a really scenic walk.\n\nIt is, it reminds us so much of Luang Prabang\nin Laos.\n\nYes.\n\nLike it is bringing us right back.\n\nSo similar.\n\nRrrrrr.\n\nWe can hear those engines purring.\n\nYes, something that also reminds us so much\nof Southeast Asia is all of the tuk-tuk.\n\nIt is a city of tuk-tuk.\n\nYou see motorcycles and rickshaw drivers everywhere.\n\nAnd right behind us is a really cool building.\n\nIt is an Iron House and that was built by\nGustav Eiffel and brought piece by piece all\n\nthe way from France in 1890.\n\nWow!\n\nOr so rumor has it!\n\nThere is little evidence tying Eiffel to this\nbuilding, but the mystery keeps people visiting\n\n.\n\nWe spent the rest of the afternoon just wandering\naround Iquitos on foot.\n\nWe didn’t have a map and we didn't have\na guide, but we somehow managed to hit a lot\n\nof the main landmarks and then some.\n\nWell I would say it has been a pretty fun\nfirst half day of exploration.\n\nWe're really enjoying the town so far.\n\nYes.\n\nThis is a place I have wanted to visit for\nsuch a long time because my Grandma is actually\n\nfrom this area.\n\nNot from the city but from like a tiny little\ncolony in the middle of the jungle that no\n\nlonger even exists.\n\nI know.\n\nSo it is pretty cool here.\n\nI feel like we have a much greater appreciation\nof where she is from and the kinds of food\n\nshe has been eating because if you stay tune\nto our channel we're going to be filming a\n\nlot of food vlogs of all the regional cuisine\nfrom the Amazon.\n\nYes.\n\nAnd right now you can probably tell we're\nlike sweating profusely.\n\nYeah, so we found a little juice bar with\na really great view and we're just going to\n\nwait for the sun to set.\n\nYeah, and wait for our smoothies to arrive.\n\nHow are you feeling?\n\nWell, I'm feeling pretty awesome.\n\nI mean we've had a really good start to our\ntime here in Iquitos.\n\nI think we've found our bearings and we've\nwitnessed a really cool sunset.\n\nSo tomorrow is a new day and we're going to\nexplore a whole bunch more.\n\nWe're hoping to visit maybe the water stilt\nvillage tomorrow.\n\nGood morning.\n\nGood morning.\n\nWe woke-up this morning with the intention\nof filming sunrise but it was pouring rain.\n\nIt was pouring rain.\n\nNo sunrise whatsoever.\n\nSo we went back to bed and now we're going\nfor breakfast.\n\nBreakfast.\n\nAnd these are the views from our hotel.\n\nYeah, and as you can see it is still quite\nwet outside from the rain this morning.\n\nSome motorcycle and tuk-tuk traffic happening.\n\nAnd it appears we're not the only ones going\nfor breakfast.\n\nThere is like a dog and birds feasting on\nthis huge pile of trash outside.\n\nThey almost look like vultures but I'm not\nsure they are.\n\nSo this right here is our breakfast.\n\nWe have some bread with jam and butter and\nscrambled eggs and fresh fruits, tea, coffee,\n\njuice and I think Sam is extra excited because\nhe is finally getting fresh fruits after how\n\nlong?\n\nIt's been a very long time.\n\nIt has been a while huh?\n\nSo it looks like you've got banana and watermelon\nand papaya.\n\nAnd papaya.\n\nOoh.\n\nNot a bad trio.\n\nSo we're going out for a little bit of sightseeing.\n\nAnd Sam has undergone quite the transformation\nsince breakfast.\n\nSo I'm no longer wolverine.\n\nI'm a little bit more clean shaven.\n\nEvery time I do this I feel like a whole new\nman.\n\nLike I've just got to come up with a better\nroutine where I am shaving say like once a\n\nweek instead of once every six weeks.\n\nPlus it is a little too hot here to be sporting\na beard.\n\nExactly, I had like the greasiest face of\nall-time yesterday.\n\nSo I was like it is time to make a change.\n\nSo, clean-shaven and let's go check out the\nstilt village.\n\nLet's go.\n\nOkay, so we made it to Belen which is the\nlittle village on water stilts.\n\nIt is pretty cool.\n\nBut what Sam and I are finding fascinating\nis a little paths that lead off of this path.\n\nLike, we need to show you one place.\n\nIt is basically this plank that you have to\nwalk to reach your home.\n\nYeah, it is right nearby so lead the way.\n\nAnd if you don't have good balance you could\ntotally fall over.\n\nI know I would.\n\nYou know what I'm getting sweaty palms just\nlooking at this.\n\nLook at this.\n\nCould you imagine if that were the entrance\nto your home.\n\nThat is like a foot and a half wide.\n\nIf that?\n\nIf that?\n\nWalk the plank.\n\nWalk the plank.\n\nWe ended up in the more residential area of\nBelen, however, there is a more touristy area\n\nwhere you can hire a peke-peke boat to take\nyou out on the water.\n\nWhile we didn’t get to experience this,\nit could be a cool way to see the village\n\nfrom a different vantage point.\n\nSo how was our mission to find the banana\nchips?\n\nThe chifles.\n\nSpeaking Spanish.\n\nOkay, so apparently we found another spot\nto do it.\n\nChifles.\n\nCool, so finding chifles take two right?\n\nAh, esta bien gracias.\n\nSo what is the deal?\n\nNo chifle we're going to keep looking.\n\nPuppy.\n\nOh, meow meows.\n\nNo food meowzers.\n\nSo next up it is market time.\n\nI am wishing I wore shoes because it is looking\npretty muddy and I've got flip flops.\n\nSo Audrey, what are you seeing so far?\n\nMostly fresh produce.\n\nFruits and vegetables.\n\nLots of colorful fruit.\n\nAnd I can smell cilantro in the air.\n\nSleepy kitty.\n\nSo we just went through a really busy market.\n\nNow we're heading back into a different section\nof the water stilt village.\n\nWhat's the little pup doing?\n\nWhat's it doing?\n\nCats.\n\nCats.\n\nCats.\n\nSo that is a wrap from Iquitos.\n\nTomorrow we are off to stay in a tree house\nlodge in the middle of the jungle.\n\nAnd from there we're going to be cruising\ndown the Amazon.\n\nYeah.\n\nCan't wait for that.\n\nSo the adventures continue and we'll have\nmany more videos to come.\n\nCiao.\n\nCiao.\n\nSo we are staying in the coolest place ever.\n\nWe have just arrived at the Tree House Lodge\nin the middle of the Amazon jungle.\n\nAnd we're going to be living in a tree house\nfor the next few days.\n\nSo come along and I'm going to show you our\npersonal private tree house.\n\nThis way.\n\nAround the tree trunk.\n\nCome up.\n\nAnd our favorite part is closing the door.\n\nYes, no one else is allowed in.\n\nJust the two of us.\n\nJust the two of us.\n\nThere we go.\n\nSo now it is time for the grand tour.\n\nSo this is the bed.\n\nI feel like I'm on an episode of MTV cribs.\n\nThis is the bed.\n\nCheck it out.\n\nMosquito net.\n\nNice and big.\n\nIt kind of has a jungle theme with the pillows.\n\nWe've kind of already made it messy.\n\nWe have a chocolate we haven't had yet.\n\nAnd we have a little living area.\n\nThat is all of our luggage.\n\nTada.\n\nAnd what else can we show you?\n\nThe bathroom.\n\nThere is no door to the bathroom.\n\nAnd guys just look at this tree trunk.\n\nI'm like going around it here.\n\nYeah.\n\nThere we go.\n\nSo we've got out toilet on this side.\n\nA little glass sink.\n\nAnd then our shower stall.\n\nJust on the other side.\n\nThat is pretty cool.\n\nAnd we're living in a tree house!\n\nWe're living in a tree house!\n\nEvery kids dream.\n\nYes.\n\nSo, status update.\n\nOkay, well we want to show you more of the\nproperty but right now we're about to head\n\nout on a jungle walk.\n\nWe're going to be looking for medicinal plants\nand learning about their uses.\n\nIt also just started pouring rain so that\nis going to be interesting.\n\nBut anyways let's get going.\n\nWe need to go.\n\nGo go go.\n\nLet's open our door.\n\nOpen the trap door.\n\nOpen sesame.\n\nOpen the trapdoor.\n\nThat's heavy.\n\nScary.\n\nSo it is time for our jungle expedition.\n\nAnd we have to cross this bridge to get back\nto the main area.\n\nRight over here.\n\nLet's go meet our guide.\n\nSo Sam, you look like you're ready for a jungle\nexcursion.\n\nShow us your footwear.\n\nI've got a surprise.\n\nCheck this out.\n\nDa Doh.\n\nHe's ready.\n\nAnd this is probably the most awkward jig\nbecause these are about three times too big\n\nfor me.\n\nSame here.\n\nI'm wearing 44 for me.\n\nIt'll be fun.\n\nWe'll make use of it.\n\nSo this is the tallest tree house of the property.\n\nWow!\n\nWhat have you got in your hand Audrey?\n\nSo this is pichirina.\n\nApparently it is the jungle's iodine.\n\nAnd to me it smells like mango.\n\n(Speaking Spanish.)\n\nSi, no.\n\nTo treat ringworm.\n\nRingworm.\n\nSo you just rub it?\n\nYou use it.\n\nLook.\n\nOh.\n\nLook.\n\nPut it.\n\nAnd here is the leaf that is used to make\nthe Juane.\n\nThe traditional food from the Amazon jungle\nhere in Peru.\n\nThis here is the blood mushroom.\n\nAs you can see it is red.\n\nAnd it is not edible guys.\n\nSo don't you go eating it.\n\nWhistle for us.\n\nSo we are back from the jungle excursion.\n\nYeah, that jungle walk was awesome.\n\nWe learned so much about all of the different\nlocal plants and what they are used for in\n\nterms of different medicinal properties and\nalso for food.\n\nAnd now we're off on a cool boat trip.\n\nWe're just going to be cruising down the Amazon\nand looking for pink dolphins.\n\nYes and maybe we'll stick around for sunset\ntoo.\n\nWe'll see.\n\nSo here is our sweet ride.\n\nThe captain.\n\nCapitano.\n\nSenor Andres.\n\nMacau look!\n\nSquak.\n\nSo we just spotted a sloth up in the tree.\n\nWe wouldn't have seen it if it wasn't for\nour guide though.\n\nAnd this is sunset on the Amazon river.\n\nSo that is the end of day one.\n\nHow are you feeling about sleeping in this\ntree house?\n\nIt is awesome.\n\nI love the room.\n\nUm, we're exhausted.\n\nWe had a really really busy day.\n\nWe sure did.\n\nA lot of adventure.\n\nAnd tomorrow we're really looking forward\nto showing you more of the property and also\n\ndoing a couple more tours as well.\n\nSo another busy day ahead.\n\nCan't wait for that to happen.\n\nGoodnight.\n\nTime to crawl into bed.\n\nCrawl into your little net.\n\nThere it is.\n\nHahaha.\n\nGoodnight little one.\n\nWell, good morning it is the start of day\ntwo and it was sure raining last night.\n\nLike thunderstorms, the whole deal.\n\nBut that really added to the atmosphere.\n\nSo anyways, we're going to go for breakfast\nand because it is wet I'm not sure what we\n\ncan do this morning but hopefully we can get\nout and do a couple excursions.\n\nSo it is 9 am and we are back on the water\nand it is a beautiful morning to be out.\n\nWe're going to try and spot some wildlife.\n\nOoh!\n\nWe found something.\n\nOh wow.\n\nWe went out for a little excursion this morning\nand we've been traveling upstream and now\n\nwe've arrived at a prime location to fish\npiranhas.\n\nSo Sam, how are you feeling about that?\n\nFeeling good because you're going to stick\nyour fingers in and they're going to bite\n\nthem, right?\n\nWhat?\n\nJust kidding we actually have fishing rods.\n\nAnd there is the bait.\n\nI don't wanna use my fingers.\n\nHahahaha.\n\nSo we've going to use this small fish.\n\nOh!\n\nTo feed the piranha.\n\nYou want to try to splash the water.\n\nThat is the way how to attract the piraña.\n\nSplashing the water.\n\nCalling the piranha.\n\nCome over!\n\nOkay, so I'm going try my hand at fishing\nfor piranhas.\n\nI've got the bait here.\n\nRight here.\n\nLet's do this.\n\nOh oh.\n\nI feel a tug.\n\nNo they just ate half the fish.\n\nThey ate half of the fish.\n\nYeah!\n\nOh look we got our first one.\n\nLook at that.\n\nOur first piraña.\n\nLook at the teeth on that sucker.\n\nOh my gosh I would not want to be bitten by\none of those.\n\nWhat do you think Audrey?\n\nThat is scary.\n\nLooks like something out of a horror movie.\n\nYeah, oh no.\n\nHahahaha.\n\nAlmost.\n\nYou got one!\n\nYou got one!\n\nShow it to us.\n\nI finally caught one.\n\nIt was a big one too.\n\nFilm it.\n\nI am.\n\nGrab it from here.\n\nWow!\n\nIt is not going to move.\n\nDon't worry.\n\nWow!\n\nCheck this out.\n\nThere you go.\n\nSam's first piranha.\n\nLook at that.\n\nProbably my 20th attempt and I was not going\nto give up until I got one.\n\nThere it is.\n\nCongratulations.\n\nThere is dinner.\n\nThere is dinner.\n\nSo mission accomplished.\n\nTime to head back for lunch but we're going\nto be having these for dinner.\n\nSo that is pretty exciting.\n\nSo we just came back.\n\nNow it is time for lunch.\n\nSo what are we having?\n\nWe are having ceviche.\n\nOur favorite as an appetizer.\n\nWow, look at that.\n\nThe corn of course.\n\nOops.\n\nDig right in.\n\nThere we go.\n\nHave a nice big piece.\n\nMmmmm.\n\nIs that some good ceviche?\n\nMmmmm.\n\nTry it.\n\nSo we are about to go on one more excursion\nthis evening but before we head out we want\n\nto show you the rest of the property.\n\nSo let's go in search of some tree houses.\n\nThis way.\n\nWe are now entering the bamboo forest.\n\nSo Sam I think you lucked out with our tree\nhouse because we only have to cross one bridge.\n\nYeah but that bridge is kind of freaky for\nme.\n\nI think I would prefer the stairs.\n\nThat is really only the difference between\nthese two places.\n\nAlso think this tree house is higher up than\nours too.\n\nOh, vertigo!\n\nWow!\n\nOh!\n\nOh!\n\nAre they fighting?\n\nYeah.\n\nSquack.\n\nAlright, so Sam is going to feed a monkey.\n\nYes, I've got my chunk of banana.\n\nNow time to throw it.\n\nLet's see your best baseball swing.\n\nSo right now we are trekking through the mud\nin search of giant lily pads.\n\nAs you can probably hear it is pretty squishy.\n\nSo we are meeting a sloth that was apparently\nrescued by a family when it was really young.\n\nSo it lives with them in the house and it\nis very sleepy and slow.\n\nSo oh, but it has woken up.\n\nIt is eating.\n\nPablito?\n\nPablito.\n\nPablito!\n\nPablito is having lunch.\n\nPablito.\n\nWhile he is thinking about it anyway.\n\nAre you going to eat Pablito?\n\nCheck those out.\n\nOkay so this morning we went fishing for piranha\nand now we are having it for dinner.\n\nAnd that is the big one I caught.\n\nYeah, Sam got the big one.\n\nThe grande.\n\nSo how are we going to dig into this?\n\nBegin.\n\nHahaha.\n\nSo it came served in an orange.\n\nA little bit of meat.\n\nThat is surprisingly decent.\n\nYeah?\n\nYeah.\n\nThere doesn't appear to be a whole lot of\nmeat there.\n\nNo there is not.\n\nHello from the shores of the Amazon river.\n\nThis is a pretty cool place to be wouldn't\nyou say?\n\nYeah, this is a bucketlist item for us definitely.\n\nSo we are currently cruising down the Amazon\nwith Rainforest Cruises.\n\nWe're going to be spending four days and three\nnights aboard the Delfin number one.\n\nYeah, and it is a very luxurious boat.\n\nWe're doing this in style.\n\nIt is awesome.\n\nWe're going to give you a tour of the boat\nand we'd also like to show you some of the\n\nreally cool excursions that we're going to\nbe doing over these next three to four days.\n\nSo come along.\n\nLet's go.\n\nThis feels like yet another episode of MTV\ncribs.\n\nBut come on in.\n\nWe are staying in the Anaconda suite.\n\nPretty cool.\n\nNo anaconda sighted so far.\n\nBut basically this is our little terrace.\n\nWe have a nice balcony with views of the Amazon\nriver.\n\nAnd yeah we can just hang out here, have drinks,\nread a book, it is pretty cool.\n\nI like it.\n\nAlright, and let's check out the inside of\nour room.\n\nOkay.\n\nSo I have to admit we've already unpacked.\n\nSo it is not quite as tidy as it was.\n\nWell are we ever tidy?\n\nCome on.\n\nHahaha.\n\nCome on.\n\nSo this is the room.\n\nThis is where we are staying.\n\nYou've got the bed, a little living area.\n\nMy laptop is off there in the distance.\n\nOur electronics are scattered around.\n\nYep.\n\nAnd the bathroom is just over this way.\n\nTada.\n\nHi.\n\nSo I would say this is our favorite area.\n\nThe common room.\n\nYes.\n\nIt doesn't get much more relaxing than the\ncommon area here.\n\nWe've got all of these pillows and check out\nthe cool display of bananas and plantains.\n\nSome plantains.\n\nYes.\n\nAnd the Amazon.\n\nThe Amazon river is right there.\n\nAnd if you want to lounge like a lizard just\nhead over to the bar over there.\n\nCheck that out.\n\nAnd this is a pretty swanky bar.\n\nBut you know what, I think I'm in the mood\nfor a game of chess.\n\nSo Sam, I challenge you.\n\nSo right now I'm going to challenge Sam to\na game of chess.\n\nWe've only played chess twice.\n\nAnd you've never won.\n\nI've never won.\n\nSo let's see if the third time is a charm.\n\nTeam Audrey!\n\nPwew.\n\nYeah!\n\nYeah!\n\nWell, it would appear Sam has emerged victorious.\n\nI only had one piece left.\n\nMy King.\n\nThat was it.\n\nThat was my third win against Audrey.\n\nSo if you're placing bets on one of the two\nof us you should probably go with me.\n\nOur first afternoon aboard our Amazon Cruise\nwas pretty relaxed.\n\nAfter settling into our rooms we had some\nfree time to enjoy the boat, and as the sun\n\nwas beginning to make its way down, we made\nour way up to the top deck where we got to\n\nwitness one of the most spectacular sunsets\never.\n\nThe following morning called for an early\nstart with everyone ready to board the skiff\n\nby 6:30 a.m.\n\nOur guide had lured us with the promise of\nwildlife and a delicious breakfast aboard\n\nthe boat, and thankfully he delivered on both\nof those.\n\nThat morning we saw countless blue and yellow\nmacaws, a school of pink dolphins playfully\n\nbreaking through the water, and sloths slowly\ngoing about their day.\n\nAs for breakfast, the captain took us to a\nsecluded lagoon covered in a blanket of water\n\nlettuce, where we parked the boat and enjoyed\na three course breakfast featuring: fruit-kebabs,\n\nchicken and avocado salad, and hot sandwiches.\n\nIt was the perfect way to start off our day\non the Amazon.\n\nWoah!\n\nHot?\n\nI am super sweaty.\n\nI'm sure you can probably tell.\n\nSo I'm enjoying the fan, yeah.\n\nSo we are back in the jungle.\n\nThis afternoon we are doing a jungle walking\nexcursion.\n\nAnd we're also going to be doing a canopy\nwalk across a series of suspension bridges.\n\nSo we're just on the trail.\n\nWe've got our rubber boots back on.\n\nRubber boots on and I think this walk.\n\nI think this walk should be around forty minutes\nuntil we reach the bridge.\n\nSo, yeah.\n\nOkay, so you've got your weightlifting gloves\non.\n\nWhat is this for Sam?\n\nActually this is because of fire ants.\n\nAnd while we're walking across the suspension\nbridge we don't want to get any on our hands.\n\nProtection.\n\nProtection.\n\nSo we have reached the first of the series\nof suspension bridges.\n\nAre you feeling ready?\n\nHa!\n\nAs ready as I can ever be.\n\nI mean I don't love these but it should be\nsome awesome views.\n\nI hate heights.\n\nLet's go.\n\nBouncy.\n\nHow are you feeling with all of the bounce?\n\nNot bad.\n\nAre you enjoying the bounce Sam?\n\nYou know what, this one is not very high so\nI'm not freaked out by it yet.\n\nOkay.\n\nWait until the next one.\n\nYeah.\n\nWe are up in the canopy.\n\nIt is pretty cool.\n\nWe've gained quite a bit of height since the\nfirst bridge.\n\nAnd now we are on bridge number three.\n\nOoh.\n\nThis one kind of swings from side to side\ndoesn't it?\n\nSo this appears to be the last bridge for\na while.\n\nAnd I have to say I'm pretty proud of Sam.\n\nHe's practically Tarzan.\n\nPractically Tarzan.\n\nHe doesn't even like heights.\n\nAwww.\n\nHahaha.\n\nYeah, you did well.\n\nThe courage is all there.\n\nMeal times were another highlight of our cruise\naboard the Delfin I. They had an international\n\nmenu sure to satisfy every palate, but they\nalso made sure to use Amazonian ingredients\n\nand feature Peruvian-inspired dishes at every\nmeal.\n\nEvery meal was a delight to our foodie taste\nbuds.\n\nSo good morning.\n\nIt is another beautiful day on the Amazon\nand we've just finished breakfast and we're\n\nnow heading out on our first excursion of\nthe day.\n\nWe will be going piranha fishing and if you\nwatched our previous video we already did\n\nthat at the treehouse; however, I was very\nunsuccessful while Sam caught the biggest\n\npiraña yet.\n\nSo we're going to try it again and see if\nmaybe I can catch one this time.\n\nOkay Sam so we're ready to fish some piranhas?\n\nRound two.\n\nSo here is the rod, here is the bait, it is\njust a little bit of meat.\n\nAnd so the whole idea here is to put your\nrod in and make a splashing sound.\n\nLike something has just fell into the water.\n\nLike an insect or some creature.\n\nAnd that is going to attract the pirañas.\n\nAnd you just wait until you feel a bit of\na tug.\n\nSo 0 for 1 so far today.\n\nBut I still like my odds because the last\ntime we tried this, when we were doing the\n\nfishing with the treehouse, it took me about\ntwenty times to finally catch something so\n\nI'm going to be patient again.\n\nOkay Sam, so attempt number five at least.\n\nThis is five or six.\n\nYeah, and you know what, these piranhas appear\nto be a little smarter over here.\n\nEither that or our hooks aren't quite as sharp\nbecause I haven't even felt many tugs.\n\nThey're just coming and gracefully.\n\nOh, I feel something here.\n\nOh, no nothing.\n\nNothing yet.\n\nKind of gracefully.\n\nFalse alarm!\n\nFalse alarm, they're kind of just gracefully\ntaking it off the hook.\n\nOh.\n\nLook at that.\n\nLook at that.\n\nIt's gone.\n\nIt is gone.\n\nThey ate the bait.\n\nAgain.\n\nOh.\n\nWomp.\n\nWomp, womp.\n\nWomp.\n\nSo I've been fired and I've been replaced\nby wife-y.\n\nWife-y.\n\nHahaha.\n\nLet's see if I fare any better.\n\nSee how wife-y does.\n\nOh.\n\nI felt a tug.\n\nOh, no it is gone.\n\nMy goodness.\n\nWhat!\n\nThe skill of these piranhas is legendary.\n\nOkay Sam, so tell us about the one who got\naway.\n\nSo I actually caught it and I was about to\nbring it in and it got away.\n\nBut it wasn't a piraña.\n\nNo it wasn't.\n\nIt was a little sardine.\n\nIt was but it was a big fish.\n\nIt was much bigger than the piranha I caught\nthe other day.\n\nSo yeah, more fishing failures over here.\n\nSo we officially ran out of bait for our piranha\nfishing so we kind of gave up on that activity.\n\nBut right now we're trying kayaking down one\nof the smaller tributaries of the Amazon.\n\nSo this should be fun.\n\nExcited?\n\nWith the fear that if we go overboard that\npiranhas are going to eat use.\n\nWobble, wobble, wobble.\n\nSam, crap.\n\nJust like in Finland.\n\nSam!\n\nHahaha.\n\nGosh.\n\nLead the way brave one.\n\nLead the way.\n\nWell I just sit in the back chill out and\nfilm, right?\n\nHahaha.\n\nIs that how we roll?\n\nApparently when you're in the back and no\none is keeping an eye on you.\n\nThings just don't happen.\n\nDon't get done.\n\nSo it is super peaceful out here on the water.\n\nAnd I have to say I think this is one of my\nfavorite activities we've done so far.\n\nI know, we've kind of really taken to kayaking\nover the years haven't we?\n\nYeah.\n\nSince we first tried it in was it Vietnam\nor Finland?\n\nVietnam.\n\nAnd then Finland.\n\nNow we've done it in Finland, we've also done\nit in Fredericton.\n\nWe've done it in Canada.\n\nSo yeah.\n\nCool.\n\nThis is something that we're not the most\nadventurous travelers but this is something\n\nwe can both do.\n\nHahaha.\n\nRight?\n\nI'm the captain of this ship.\n\nAnd that is a scary thought.\n\nCruising down the Amazon.\n\nSo we are about to reach the point where the\nUcayali River and the Marañón River meet\n\ntogether to form the Amazon.\n\nSo that moment calls for a toast.\n\nSo here is a toast to travels in the Amazon.\n\nSalut!\n\nWait, not salud.\n\nIt is Arriba.\n\nArriba.\n\nAbajo.\n\nAbajo.\n\nAl Centro.\n\nAl Centro.\n\nY adentro.\n\nY adentro.\n\nHmmmm.\n\nAnd that is how you do it in the Amazon.\n\nYeah.\n\nAlright Sam, do you want to tell us about\nthis afternoon's excursion?\n\nYeah, so we're visiting this cool kind of\nlittle local village.\n\nIt is called Sanfrancisco.\n\nSan Francisco.\n\nAnd it has only been around since 1974 so\nit is just over 40 years old.\n\nSo it is going to be cool to check it out.\n\nUh, we're just going to walk around and see\nwhat we find.\n\nYeah.\n\nSo apparently this village, the reason they\nstarted it, is because they were looking for\n\nhigher ground since the previous village used\nto flood during the rainy season.\n\nSo what are you going to do Audrey?\n\nApparently help squeeze sugarcane.\n\nI'm going to help squeeze sugarcane.\n\nLet's see if I've got talent.\n\nRain sounds.\n\nSpanish Peruvian music.", "srt": "1\n00:00:20,570 --> 00:00:28,720\nSo we're off the train and this marks the\nstart of the Inca Trail.\n\n2\n00:00:28,720 --> 00:00:34,840\nSo I guess we should explain that we aren't\ndoing the traditional Inca trail.\n\n3\n00:00:34,840 --> 00:00:37,960\nNormally you can do a four day walk or a 10\nday walk.\n\n4\n00:00:37,960 --> 00:00:40,260\nWe're actually only doing a two day walk.\n\n5\n00:00:40,260 --> 00:00:44,290\nWe're not really lazy it is just kind of how\nit happened.\n\n6\n00:00:44,290 --> 00:00:45,720\nCome on we are.\n\n7\n00:00:45,720 --> 00:00:47,510\nMaybe, maybe just a little bit.\n\n8\n00:00:47,510 --> 00:00:48,510\nWe crave our comfort.\n\n9\n00:00:48,510 --> 00:00:53,239\nSo basically we're going to be hiking for\na full day and then we're going to get to\n\n10\n00:00:53,239 --> 00:00:56,239\nour Aguas Calientes and stay in a hotel.\n\n11\n00:00:56,239 --> 00:00:57,620\nWe're not staying in tents.\n\n12\n00:00:57,620 --> 00:01:01,960\nAnd then the following day we'll be touring\nMachu Picchu with a guide and like learning\n\n13\n00:01:01,960 --> 00:01:03,340\nthe history of the place.\n\n14\n00:01:03,340 --> 00:01:08,060\nSo I guess really it is only one day walking\nthe Inca Trail but we're going to say two\n\n15\n00:01:08,060 --> 00:01:12,830\nto feel a little better about ourselves.\n\n16\n00:01:12,830 --> 00:01:22,790\nSo within five minutes of walking we've already\nreached our first Inca site.\n\n17\n00:01:22,790 --> 00:01:23,790\nThis is amazing.\n\n18\n00:01:23,790 --> 00:01:29,880\nMore than five hundred years ago there were\nso many people hiking on the Inca Trails to\n\n19\n00:01:29,880 --> 00:01:31,880\nget to Machu Picchu.\n\n20\n00:01:31,880 --> 00:01:36,600\nThis is because Machu Picchu was a holy city\nfor them.\n\n21\n00:01:36,600 --> 00:01:39,950\nPachacuti is the famous person here.\n\n22\n00:01:39,950 --> 00:02:21,890\nWe consider to him as Alexander the Great\nof the Andes.\n\n23\n00:02:21,890 --> 00:02:38,609\nSo I think at this point we've probably been\nhiking for an hour and a half or two.\n\n24\n00:02:38,609 --> 00:02:39,829\nHow are you feeling?\n\n25\n00:02:39,829 --> 00:02:44,460\nI'm hot, I'm sweaty and we've been going uphill\nalmost the entire way.\n\n26\n00:02:44,460 --> 00:02:47,690\nSo I'm looking forward to hitting the lunch\npoint and then going downhill all the way\n\n27\n00:02:47,690 --> 00:02:56,260\nto Machu Picchu.\n\n28\n00:02:56,260 --> 00:03:12,609\nSame here!\n\n29\n00:03:12,609 --> 00:03:15,639\nSam is really getting into his photography\nover there.\n\n30\n00:03:15,639 --> 00:03:16,639\nComing?\n\n31\n00:03:16,639 --> 00:03:17,810\nHow is the walk?\n\n32\n00:03:17,810 --> 00:03:19,120\nI'm still tired.\n\n33\n00:03:19,120 --> 00:03:20,120\nStill tired?\n\n34\n00:03:20,120 --> 00:03:21,120\nStill sweaty?\n\n35\n00:03:21,120 --> 00:03:22,120\nOh, yeah.\n\n36\n00:03:22,120 --> 00:03:23,459\nBut we're still walking.\n\n37\n00:03:23,459 --> 00:03:25,200\nStill going at it.\n\n38\n00:03:25,200 --> 00:03:28,650\nStill walking in desperate need of a shower\nat the end of this.\n\n39\n00:03:28,650 --> 00:03:29,650\nAnd maybe ice cream?\n\n40\n00:03:29,650 --> 00:03:30,650\nMaybe ice cream.\n\n41\n00:03:30,650 --> 00:03:40,540\nMore like a hot springs.\n\n42\n00:03:40,540 --> 00:03:51,630\nSo we are half way done the hike.\n\n43\n00:03:51,630 --> 00:03:54,380\nWhat is something that has really surprised\nyou so far?\n\n44\n00:03:54,380 --> 00:03:57,299\nI guess maybe how the vegetation keeps changing.\n\n45\n00:03:57,299 --> 00:03:59,810\nLike when we first started out the trek it\nwas green.\n\n46\n00:03:59,810 --> 00:04:00,810\nSure.\n\n47\n00:04:00,810 --> 00:04:05,169\nBut like now as we're getting deeper into\nthe mountains and like closer to waterfalls\n\n48\n00:04:05,169 --> 00:04:07,640\nand rivers it is really lush and there is\nlots of moss.\n\n49\n00:04:07,640 --> 00:04:10,340\nAnd the temperatures is actually a bit cooler.\n\n50\n00:04:10,340 --> 00:04:14,370\nLike before I was sweating and it was really\nhumid but now the temperature is starting\n\n51\n00:04:14,370 --> 00:04:37,120\nto drop which is really really nice.\n\n52\n00:04:37,120 --> 00:04:53,290\nWe've almost made it to the archaeological\nsite that we can see off in the distance.\n\n53\n00:04:53,290 --> 00:04:57,670\nWiñay Wayna.\n\n54\n00:04:57,670 --> 00:05:02,050\nStraight ahead!\n\n55\n00:05:02,050 --> 00:05:04,240\n360!\n\n56\n00:05:04,240 --> 00:05:19,560\nThis place is divided into three parts.\n\n57\n00:05:19,560 --> 00:05:21,750\nOkay.\n\n58\n00:05:21,750 --> 00:05:27,290\nSo it is similar to Machu Picchu.\n\n59\n00:05:27,290 --> 00:05:49,360\nThe only difference is that Machu Picchu is\nmuch much bigger than this.\n\n60\n00:05:49,360 --> 00:05:57,790\nIn this area where the terraces are those\npeople find the remains of the coca plants.\n\n61\n00:05:57,790 --> 00:06:03,990\nYou know coca was one important plant for\nthe Quechua for the Inca people.\n\n62\n00:06:03,990 --> 00:06:04,990\nOh yeah.\n\n63\n00:06:04,990 --> 00:06:08,520\nThey used coca as the currency.\n\n64\n00:06:08,520 --> 00:06:09,600\nThey used coca for medicine purposes.\n\n65\n00:06:09,600 --> 00:06:10,680\nThey used coca for religious purposes.\n\n66\n00:06:10,680 --> 00:06:13,480\nIt looks like beans to me.\n\n67\n00:06:13,480 --> 00:06:26,690\nBut it is llama poop.\n\n68\n00:06:26,690 --> 00:06:52,670\nSo what we've encountered the monkey steps.\n\n69\n00:06:52,670 --> 00:06:56,270\nI think this is going to require climbing\non all fours.\n\n70\n00:06:56,270 --> 00:06:57,330\nLet's go.\n\n71\n00:06:57,330 --> 00:06:58,790\nDo the monkey.\n\n72\n00:06:58,790 --> 00:07:00,890\nDo the monkey.\n\n73\n00:07:00,890 --> 00:07:03,710\nThat's not very monkey like.\n\n74\n00:07:03,710 --> 00:07:08,400\nWell, it is not very monkey like.\n\n75\n00:07:08,400 --> 00:07:09,400\nSo what!\n\n76\n00:07:09,400 --> 00:07:11,700\nSo we've reached Intipunku and this is where\nwe're going to get our first view of Machu\n\n77\n00:07:11,700 --> 00:07:12,700\nPicchu.\n\n78\n00:07:12,700 --> 00:07:15,660\nAnd considering how long we've walked I think\nwe've earned it.\n\n79\n00:07:15,660 --> 00:07:16,980\nIntipunku.\n\n80\n00:07:16,980 --> 00:07:19,610\nThis way.\n\n81\n00:07:19,610 --> 00:07:20,930\nTriumphant!\n\n82\n00:07:20,930 --> 00:07:26,560\nWhere did we make it to?\n\n83\n00:07:26,560 --> 00:07:28,540\nWe it to the Sun Gate.\n\n84\n00:07:28,540 --> 00:07:29,580\nBarely.\n\n85\n00:07:29,580 --> 00:07:30,610\nBarely.\n\n86\n00:07:30,610 --> 00:07:32,680\nMachu Picchu!\n\n87\n00:07:32,680 --> 00:07:34,760\nMachu Picchu!\n\n88\n00:07:34,760 --> 00:07:36,300\nWe made it.\n\n89\n00:07:36,300 --> 00:07:37,300\nHow are you feeling?\n\n90\n00:07:37,300 --> 00:07:38,300\nI know.\n\n91\n00:07:38,300 --> 00:07:39,300\nAfter that long hike.\n\n92\n00:07:39,300 --> 00:07:40,300\nIt is amazing.\n\n93\n00:07:40,300 --> 00:07:44,419\nAnd we're so lucky to have views like this\nbecause apparently it was raining for three\n\n94\n00:07:44,419 --> 00:07:46,419\ndays before we did this hike.\n\n95\n00:07:46,419 --> 00:07:47,419\nI know.\n\n96\n00:07:47,419 --> 00:07:53,150\nAnd we have sunshine and blue skies and the\nlost city is waiting for us.\n\n97\n00:07:53,150 --> 00:08:07,530\nJust over there.\n\n98\n00:08:07,530 --> 00:08:16,250\nGoing for the Llama selfie.\n\n99\n00:08:16,250 --> 00:08:18,380\nGoing for the llama selfie.\n\n100\n00:08:18,380 --> 00:08:20,040\nHi llama.\n\n101\n00:08:20,040 --> 00:08:21,699\nHi llama.\n\n102\n00:08:21,699 --> 00:08:24,180\nLet's be friends.\n\n103\n00:08:24,180 --> 00:08:26,669\nOr ignore me.\n\n104\n00:08:26,669 --> 00:08:29,540\nSo that is a wrap from Machu Picchu.\n\n105\n00:08:29,540 --> 00:08:34,289\nWe finished the hike and tomorrow we'll be\nback to actually explore the lost city.\n\n106\n00:08:34,289 --> 00:08:37,039\nYeah, we have two days to do that so that\nis awesome.\n\n107\n00:08:37,039 --> 00:08:59,080\nWe can't wait.\n\n108\n00:08:59,080 --> 00:09:03,410\nSo do you think people will be able to guess\nwhere we are based on the landscape?\n\n109\n00:09:03,410 --> 00:09:04,579\nI'm not too sure.\n\n110\n00:09:04,579 --> 00:09:06,300\nIt's quite foggy right now.\n\n111\n00:09:06,300 --> 00:09:07,300\nWhere could we be?\n\n112\n00:09:07,300 --> 00:09:09,050\nWhat could be off in the distance?\n\n113\n00:09:09,050 --> 00:09:10,250\nGood question.\n\n114\n00:09:10,250 --> 00:09:11,250\nShould we tell?\n\n115\n00:09:11,250 --> 00:09:12,250\nYes.\n\n116\n00:09:12,250 --> 00:09:13,250\nIt is Machu Picchu.\n\n117\n00:09:13,250 --> 00:09:14,250\nMachu Picchu.\n\n118\n00:09:14,250 --> 00:09:15,250\nThat is Machu Picchu guys.\n\n119\n00:09:15,250 --> 00:09:16,790\nBreathtaking is it not?\n\n120\n00:09:16,790 --> 00:09:32,240\nThis is a baby llama having breakfast.\n\n121\n00:09:32,240 --> 00:09:36,460\nBreakfast time.\n\n122\n00:09:36,460 --> 00:09:43,650\nCan you give us an update on the current situation?\n\n123\n00:09:43,650 --> 00:09:46,520\nSo the current situation is that it has stopped\nraining.\n\n124\n00:09:46,520 --> 00:09:47,520\nYes.\n\n125\n00:09:47,520 --> 00:09:48,630\nAnd it is starting to clear a bit.\n\n126\n00:09:48,630 --> 00:09:49,630\nWe're hopeful.\n\n127\n00:09:49,630 --> 00:09:53,260\nRight now it is eight thirty six, and we're\nhopeful that maybe around ten or eleven, if\n\n128\n00:09:53,260 --> 00:09:56,250\nit doesn't rain again, that we'll have some\nsunshine.\n\n129\n00:09:56,250 --> 00:09:57,840\nClear visibility of Machu Picchu.\n\n130\n00:09:57,840 --> 00:09:59,610\nGet those iconic views.\n\n131\n00:09:59,610 --> 00:10:00,610\nYeah.\n\n132\n00:10:00,610 --> 00:10:03,529\nWe know that the Quechua people were able\nto mummify people.\n\n133\n00:10:03,529 --> 00:10:08,510\nBut they used to mummify some important people\nfrom their culture.\n\n134\n00:10:08,510 --> 00:10:15,260\nSo they used to mummify to the royal family,\nthey used to mummify to some people who were\n\n135\n00:10:15,260 --> 00:10:18,370\npart of the high class people.\n\n136\n00:10:18,370 --> 00:10:21,110\nSo then they'd take the bodies.\n\n137\n00:10:21,110 --> 00:10:27,830\nThe mummies into the cave and they'd put them\nyou know in the fetal position because they\n\n138\n00:10:27,830 --> 00:10:30,720\nused to believe that they could enter into\na different life after this life.\n\n139\n00:10:30,720 --> 00:10:51,110\nRocking the new hats.\n\n140\n00:10:51,110 --> 00:10:52,110\nThe chuyos.\n\n141\n00:10:52,110 --> 00:10:53,110\nYeah.\n\n142\n00:10:53,110 --> 00:10:54,110\nYeah.\n\n143\n00:10:54,110 --> 00:10:55,110\nYeah.\n\n144\n00:10:55,110 --> 00:11:00,570\nSo the soldiers possibly used this to place\nthe torch.\n\n145\n00:11:00,570 --> 00:11:02,450\nThe fire.\n\n146\n00:11:02,450 --> 00:11:03,450\nOkay.\n\n147\n00:11:03,450 --> 00:11:13,350\nBut also they could maybe place here a pet\nwhich was maybe a llama or this was maybe\n\n148\n00:11:13,350 --> 00:11:19,660\nan alpaca that they would use to sacrifice\nin one of the temples.\n\n149\n00:11:19,660 --> 00:11:21,010\nSo here we're checking out an Inca toilet.\n\n150\n00:11:21,010 --> 00:11:28,839\nIs it an en-suite?\n\n151\n00:11:28,839 --> 00:11:40,589\nI'd say so.\n\n152\n00:11:40,589 --> 00:12:00,160\nWhat are we doing Audrey?\n\n153\n00:12:00,160 --> 00:12:04,100\nGetting our Machu Picchu stamp.\n\n154\n00:12:04,100 --> 00:12:12,450\nSo this one is yours.\n\n155\n00:12:12,450 --> 00:12:17,930\nReady.\n\n156\n00:12:17,930 --> 00:12:28,880\nTa da.\n\n157\n00:12:28,880 --> 00:12:50,800\nWelcome to my home.\n\n158\n00:12:50,800 --> 00:12:53,202\nThis is the living area.\n\n159\n00:12:53,202 --> 00:12:54,620\nIt still needs to be furnished.\n\n160\n00:12:54,620 --> 00:13:29,550\nAnd this over here is going to be a little\nreading nook and I'm put my books there, there\n\n161\n00:13:29,550 --> 00:13:30,550\nand there.\n\n162\n00:13:30,550 --> 00:13:35,290\nAlright, so we found a nice quiet spot here\nand I want to know your impressions of coming\n\n163\n00:13:35,290 --> 00:13:38,170\nback to Machu Picchu for a second time?\n\n164\n00:13:38,170 --> 00:13:39,800\nComing back a second time.\n\n165\n00:13:39,800 --> 00:13:41,020\nHonestly, it is still amazing.\n\n166\n00:13:41,020 --> 00:13:42,220\nIt is still impressed me.\n\n167\n00:13:42,220 --> 00:13:45,810\nIt still has that 'wow factor' like six or\nseven years later.\n\n168\n00:13:45,810 --> 00:13:51,370\nI think it is just one of those sites that\nis I don't know, so special, and also it always\n\n169\n00:13:51,370 --> 00:13:56,010\nlooks different because the weather here changes\nso dramatically and it changes so quickly.\n\n170\n00:13:56,010 --> 00:14:00,500\nSo like when we first got here in the morning\nit was super cold and foggy and we couldn't\n\n171\n00:14:00,500 --> 00:14:05,399\neven see Machu Picchu but now it is like the\nsun is starting to come out and the sky is\n\n172\n00:14:05,399 --> 00:14:09,740\nstarting to clear so it is really cool just\nhanging out here for a few hours and seeing\n\n173\n00:14:09,740 --> 00:14:11,430\nhow it all changes.\n\n174\n00:14:11,430 --> 00:14:14,140\nSo yeah, I'm glad I came back.\n\n175\n00:14:14,140 --> 00:14:19,890\nOkay, so Sam, you visited Machu Picchu about\nsix years ago, how has does this trip compare\n\n176\n00:14:19,890 --> 00:14:21,520\nto that one?\n\n177\n00:14:21,520 --> 00:14:23,110\nThis is like night and day.\n\n178\n00:14:23,110 --> 00:14:26,900\nSix years ago I was the ultimate cheapskate\nbackpacker.\n\n179\n00:14:26,900 --> 00:14:31,490\nI came to Machu Picchu using the cheapest\ntransportation route possible.\n\n180\n00:14:31,490 --> 00:14:37,810\nBasically I took this van on this really twisty\nserpentine off-road area and then I went across\n\n181\n00:14:37,810 --> 00:14:40,420\non this cable car using this wooden trolley.\n\n182\n00:14:40,420 --> 00:14:42,240\nIt was really dangerous.\n\n183\n00:14:42,240 --> 00:14:45,709\nAnd then eventually we did a bit of walking\nand took a train to get here.\n\n184\n00:14:45,709 --> 00:14:50,410\nAnd I was so cheap at the time that they have\nthese little buses that ply up and down to\n\n185\n00:14:50,410 --> 00:14:51,410\nget up to Machu Picchu.\n\n186\n00:14:51,410 --> 00:14:55,580\nAnd I was so cheap that I ended up walking\nup and down that big hill and it was like\n\n187\n00:14:55,580 --> 00:14:56,580\nexhausting.\n\n188\n00:14:56,580 --> 00:14:59,370\nBy the time we actually got to Machu Picchu\nI was already tired.\n\n189\n00:14:59,370 --> 00:15:01,580\nYeah, because that is a 25 minute bus ride.\n\n190\n00:15:01,580 --> 00:15:04,120\nSo you were walking that would be a couple\nof hours.\n\n191\n00:15:04,120 --> 00:15:09,740\nAnd it is like up like that so yeah a completely\ndifferent experience this time around.\n\n192\n00:15:09,740 --> 00:15:14,410\nIt was nice to do it using the actual Inca\nTrail, staying at a little bit of a nicer\n\n193\n00:15:14,410 --> 00:15:19,700\naccommodation and coming to see Machu Picchu\nwith a guide this time around.\n\n194\n00:15:19,700 --> 00:15:21,810\nOkay, so now next question.\n\n195\n00:15:21,810 --> 00:15:28,459\nI know people always see Machu Picchu in documentaries,\npostcards, magazines.\n\n196\n00:15:28,459 --> 00:15:31,170\nDo you think it is important for people to\nsee it in person?\n\n197\n00:15:31,170 --> 00:15:32,649\nYeah, absolutely.\n\n198\n00:15:32,649 --> 00:15:37,709\nIt's actually one of these wonders of the\nworld that actually lives up to its reputation.\n\n199\n00:15:37,709 --> 00:15:42,620\nAnd what I really think, what I really get\nout of coming to Machu Picchu is just a sense\n\n200\n00:15:42,620 --> 00:15:43,920\nof the sheer scale of the place.\n\n201\n00:15:43,920 --> 00:15:45,140\nLike it is massive.\n\n202\n00:15:45,140 --> 00:15:49,839\nWhen you come here and walk around you get\na really good sense of just how big this lost\n\n203\n00:15:49,839 --> 00:16:05,870\ncity of the Inca's is.\n\n204\n00:16:05,870 --> 00:16:13,790\nWoo hoo!\n\n205\n00:16:13,790 --> 00:16:25,670\nGo Machu Picchu!\n\n206\n00:16:25,670 --> 00:16:29,670\nIf you're planning to walk the Inca Trail\nor visit Machu Picchu, you'll likely end up\n\n207\n00:16:29,670 --> 00:16:32,149\nspending at least a few days in Cuzco.\n\n208\n00:16:32,149 --> 00:16:37,800\nWith it's lively square, quirky museums, artisans\nmarkets and traditional performances, this\n\n209\n00:16:37,800 --> 00:16:42,220\nis exactly the type of destination you'll\nwant to linger in...plus let's not forget,\n\n210\n00:16:42,220 --> 00:16:45,470\nit's also a good place to adjust to the altitude!\n\n211\n00:16:45,470 --> 00:16:51,149\nThe following video will showcase 15 things\nto do in Cuzco:\n\n212\n00:16:51,149 --> 00:17:00,950\nCuzco Cathedral is a place you shouldn't miss.\n\n213\n00:17:00,950 --> 00:17:05,459\nThe cathedral sits on the site of Viracocha\nInca’s palace, and it was also built using\n\n214\n00:17:05,459 --> 00:17:09,130\nblocks from the nearby Inca site of Sacsaywamán.\n\n215\n00:17:09,130 --> 00:17:13,350\nInside you'll find impressive works of art\ndone in the cuzqueña style.\n\n216\n00:17:13,350 --> 00:17:20,829\nSo we've been walking around town and we came\nacross this fine example of Inca architecture.\n\n217\n00:17:20,829 --> 00:17:25,389\nIf you take a look at this wall right next\nto me and you can see how they've like placed\n\n218\n00:17:25,389 --> 00:17:27,400\nthe stones so that there isn't even a crack\nin between each of them.\n\n219\n00:17:27,400 --> 00:17:33,710\nAnd apparently we haven't tried this but you\ncan try and like stuff a sheet of paper and\n\n220\n00:17:33,710 --> 00:17:37,799\nwon't even fit because the stones just sit\non top of each perfectly.\n\n221\n00:17:37,799 --> 00:17:56,450\nSo, that's pretty cool.\n\n222\n00:17:56,450 --> 00:17:59,870\nSo there is a joke that my tour guide me last\ntime I visited Cusco.\n\n223\n00:17:59,870 --> 00:18:03,529\nAnd basically he said there is a section of\nwall that was built by the Inka.\n\n224\n00:18:03,529 --> 00:18:05,120\nAnd that is what you can see behind me.\n\n225\n00:18:05,120 --> 00:18:10,379\nBut there is also a section of wall that was\nbuilt by the Incapables or the Spaniards.\n\n226\n00:18:10,379 --> 00:18:12,409\nAnd you can see that over here.\n\n227\n00:18:12,409 --> 00:18:19,789\nAnd it is quite obvious that the stones don't\nreally interlock quite the way the Inca were\n\n228\n00:18:19,789 --> 00:18:22,259\nable to make them.\n\n229\n00:18:22,259 --> 00:18:32,659\nIn the evenings, you can go watch a traditional\ndance performance at Centro Qosqo.\n\n230\n00:18:32,659 --> 00:18:52,519\n(traditional Peruvian folk music)\n\n231\n00:18:52,519 --> 00:19:10,880\nSan Blas is one of the oldest neighborhoods\nin Cuzco and it is a great area to explore\n\n232\n00:19:10,880 --> 00:19:11,989\non foot.\n\n233\n00:19:11,989 --> 00:19:15,860\nThe neighborhood is known for its bright blue\ndoors and window shutters, and it has a nice\n\n234\n00:19:15,860 --> 00:19:18,789\nlittle square with a church and a water fountain.\n\n235\n00:19:18,789 --> 00:19:22,460\nThe neighbourhood has some really cool lookout\npoints with great panoramic views of Cuzco,\n\n236\n00:19:22,460 --> 00:19:31,980\nso you'll want to bring your camera.\n\n237\n00:19:31,980 --> 00:19:57,429\nSo this afternoon is a bit of a shopping afternoon.\n\n238\n00:19:57,429 --> 00:19:59,279\nAnd we're at the Qorikancha market.\n\n239\n00:19:59,279 --> 00:20:03,019\nThey have lots of really cool crafts and clothes\nand really great souvenirs.\n\n240\n00:20:03,019 --> 00:20:07,109\nSo I did a bit of shopping and I'm going to\nshow you.\n\n241\n00:20:07,109 --> 00:20:08,109\nYou sure did.\n\n242\n00:20:08,109 --> 00:20:09,109\nMy purchase.\n\n243\n00:20:09,109 --> 00:20:11,460\nI'm pretty happy with it.\n\n244\n00:20:11,460 --> 00:20:12,460\nLook at this.\n\n245\n00:20:12,460 --> 00:20:14,549\nA nice little alpaca sweater.\n\n246\n00:20:14,549 --> 00:20:15,549\nAnd show us the hat too.\n\n247\n00:20:15,549 --> 00:20:18,509\nIt's going to be really warm for when we walk\nthe Inca trail.\n\n248\n00:20:18,509 --> 00:20:19,820\nShow us the hat.\n\n249\n00:20:19,820 --> 00:20:21,289\nAnd we got some cool hats as well.\n\n250\n00:20:21,289 --> 00:20:23,159\nAnd you've got to try it on of course.\n\n251\n00:20:23,159 --> 00:20:24,609\nAh, no.\n\n252\n00:20:24,609 --> 00:20:25,609\nTry it on.\n\n253\n00:20:25,609 --> 00:20:28,629\nBut it is going to look silly.\n\n254\n00:20:28,629 --> 00:20:29,629\nYou are silly though.\n\n255\n00:20:29,629 --> 00:20:32,480\nBut I have a big bun right now.\n\n256\n00:20:32,480 --> 00:20:35,789\nOh, yeah.\n\n257\n00:20:35,789 --> 00:20:44,080\nWe'll zoom in for that.\n\n258\n00:20:44,080 --> 00:20:49,049\nCome on, smile.\n\n259\n00:20:49,049 --> 00:20:52,029\nWe're going to be trying some traditional\nfood from Cusco.\n\n260\n00:20:52,029 --> 00:20:55,100\nSo we've placed our order and we're waiting\nfor our food to arrive.\n\n261\n00:20:55,100 --> 00:20:59,669\nI'm not entirely sure what to expect because\nI've never really tried food from this region.\n\n262\n00:20:59,669 --> 00:21:03,179\nWe've been eating light meals since we got\nto Cuzco just because we're trying to deal\n\n263\n00:21:03,179 --> 00:21:07,799\nwith the altitude sickness, so yeah, this\nis our first day that we're ready for our\n\n264\n00:21:07,799 --> 00:21:19,139\nbig hearty meal.\n\n265\n00:21:19,139 --> 00:21:23,090\nSo until the meal arrives you've got some\nnice bread rolls in your hand.\n\n266\n00:21:23,090 --> 00:21:26,480\nYeah, these were freshly baked in the oven\nand can't wait to try them.\n\n267\n00:21:26,480 --> 00:21:28,549\nWe have two different kinds of spicy sauces.\n\n268\n00:21:28,549 --> 00:21:32,859\nThey're both called 'aji' sauces, so let's\ntake a look down here and we're going to dunk\n\n269\n00:21:32,859 --> 00:21:33,859\nit in.\n\n270\n00:21:33,859 --> 00:21:34,960\nActually there is spoons so I can do it a\nlittle more civilized I suppose.\n\n271\n00:21:34,960 --> 00:21:42,479\nAnd I will put a little bit of red and a bit\nof green.\n\n272\n00:21:42,479 --> 00:21:44,190\nWhy not.\n\n273\n00:21:44,190 --> 00:21:46,749\nLet's try that.\n\n274\n00:21:46,749 --> 00:21:47,749\nMmmm.\n\n275\n00:21:47,749 --> 00:21:48,749\nIs that burning your mouth?\n\n276\n00:21:48,749 --> 00:21:50,570\nIs your mouth on fire at the moment?\n\n277\n00:21:50,570 --> 00:21:53,360\nYeah, I'm tasting more of the sauce than the\nbread.\n\n278\n00:21:53,360 --> 00:21:54,600\nBut the bread is good.\n\n279\n00:21:54,600 --> 00:21:56,039\nIt is melting in my mouth.\n\n280\n00:21:56,039 --> 00:21:59,220\nAnd it was made in the oven right behind you.\n\n281\n00:21:59,220 --> 00:22:02,750\nRight over there.\n\n282\n00:22:02,750 --> 00:22:06,280\nRight over there.\n\n283\n00:22:06,280 --> 00:22:07,460\nFancy.\n\n284\n00:22:07,460 --> 00:22:10,730\nSo my meal has arrived.\n\n285\n00:22:10,730 --> 00:22:15,379\nI ordered a soup and I'm having something\ncalled Chayro Cusqueño and if you have a\n\n286\n00:22:15,379 --> 00:22:21,869\nlook down over here it is basically a soup\nwith lamb and Andean greens.\n\n287\n00:22:21,869 --> 00:22:24,490\nI'm not sure what kind of greens those would\nbe.\n\n288\n00:22:24,490 --> 00:22:26,230\nIt kind of looks like barley.\n\n289\n00:22:26,230 --> 00:22:29,590\nUm, there might be some Quinoa in there.\n\n290\n00:22:29,590 --> 00:22:34,239\nI don't really know but it is really hearty\nand you can see it has potatoes and carrots\n\n291\n00:22:34,239 --> 00:22:38,769\nand celery and it looks really really good.\n\n292\n00:22:38,769 --> 00:22:42,360\nSo let's try it.\n\n293\n00:22:42,360 --> 00:22:44,629\nMmmm.\n\n294\n00:22:44,629 --> 00:22:46,899\nOh.\n\n295\n00:22:46,899 --> 00:22:49,169\nWow!\n\n296\n00:22:49,169 --> 00:22:54,610\nThat's like a nice thick flavorful soup.\n\n297\n00:22:54,610 --> 00:22:59,359\nUm, I can't really tell what these little\ngreen leaves are.\n\n298\n00:22:59,359 --> 00:23:04,169\nI wonder if it is parsley or cilantro.\n\n299\n00:23:04,169 --> 00:23:05,169\nMmmm.\n\n300\n00:23:05,169 --> 00:23:07,859\nBut it is really nice.\n\n301\n00:23:07,859 --> 00:23:12,399\nI like that is has a really thick texture\nbecause of the potato that breaks apart and\n\n302\n00:23:12,399 --> 00:23:15,029\nyou obviously have the grains and the meat.\n\n303\n00:23:15,029 --> 00:23:16,679\nI still haven't tried the meat.\n\n304\n00:23:16,679 --> 00:23:26,559\nHere is my lamb.\n\n305\n00:23:26,559 --> 00:23:27,559\nSo yeah, that is really nice.\n\n306\n00:23:27,559 --> 00:23:29,950\nIt's the kind of dish you want to order on\na really cold day to warm you up.\n\n307\n00:23:29,950 --> 00:23:35,649\nAnd I like that it is served in a nice cute\nlittle bowl that you can warm up your hands.\n\n308\n00:23:35,649 --> 00:23:39,539\nI'm a little bit chilly in case you can't\ntell.\n\n309\n00:23:39,539 --> 00:23:41,129\nSo yeah, good soup.\n\n310\n00:23:41,129 --> 00:23:46,049\nAnd you ordered something called Pachapapa\nand we're not entirely sure if that is a name\n\n311\n00:23:46,049 --> 00:23:49,559\nthat the restaurant gave to the meal or if\nthat is really what the meal is called in\n\n312\n00:23:49,559 --> 00:23:50,570\nthis part of Peru.\n\n313\n00:23:50,570 --> 00:23:55,250\nYeah, we have no idea we just came to this\nrestaurant, ordered it on a whim and so what\n\n314\n00:23:55,250 --> 00:23:59,029\nI'm thrilled about is that if we take a look\nat our my plate is that I've got a lot of\n\n315\n00:23:59,029 --> 00:24:00,100\ndifferent stuff going on.\n\n316\n00:24:00,100 --> 00:24:04,419\nI've got a salad, I've got the meat, I've\ngot the tamale, I've got potatoes covered\n\n317\n00:24:04,419 --> 00:24:07,879\nin cheese and I have some kind of stuffed\npepper.\n\n318\n00:24:07,879 --> 00:24:13,129\nBut being the carnivore that I am I think\nI will try the meat first.\n\n319\n00:24:13,129 --> 00:24:14,629\nAnd can you tell us what kind of meat this\nis?\n\n320\n00:24:14,629 --> 00:24:16,039\nBecause it is not beef.\n\n321\n00:24:16,039 --> 00:24:19,380\nYeah, it is Alpaca meat.\n\n322\n00:24:19,380 --> 00:24:20,380\nAlpaca?\n\n323\n00:24:20,380 --> 00:24:21,380\nIndeed!\n\n324\n00:24:21,380 --> 00:24:22,730\nSo pretty special.\n\n325\n00:24:22,730 --> 00:24:23,759\nDig in.\n\n326\n00:24:23,759 --> 00:24:25,490\nI've never tried Alpaca before.\n\n327\n00:24:25,490 --> 00:24:28,890\nDoes it taste like beef?\n\n328\n00:24:28,890 --> 00:24:30,929\nChicken or fish?\n\n329\n00:24:30,929 --> 00:24:34,850\nIt tastes something like of in between chicken\nand beef.\n\n330\n00:24:34,850 --> 00:24:40,159\nThis particular cut is really tender and it\nhas a lot of seasonings on it so it is quite\n\n331\n00:24:40,159 --> 00:24:41,159\ngood.\n\n332\n00:24:41,159 --> 00:24:45,139\nIt's not as game-y as I thought it would be.\n\n333\n00:24:45,139 --> 00:24:46,950\nAlright, time to try my tamale.\n\n334\n00:24:46,950 --> 00:24:49,610\nAnd the tamale is made with corn.\n\n335\n00:24:49,610 --> 00:24:50,610\nMmmm.\n\n336\n00:24:50,610 --> 00:24:52,330\nYellow corn.\n\n337\n00:24:52,330 --> 00:24:54,869\nThat's one of the best tamales I've ever had.\n\n338\n00:24:54,869 --> 00:24:56,269\nI think it's got cheese.\n\n339\n00:24:56,269 --> 00:24:57,950\nYeah, it's got cheese in there.\n\n340\n00:24:57,950 --> 00:24:58,950\nMmmm.\n\n341\n00:24:58,950 --> 00:24:59,950\nOh, my.\n\n342\n00:24:59,950 --> 00:25:00,950\nI have food envy all of a sudden.\n\n343\n00:25:00,950 --> 00:25:01,950\nThat is so good.\n\n344\n00:25:01,950 --> 00:25:03,509\nYou better hope I share with you.\n\n345\n00:25:03,509 --> 00:25:11,960\nOkay, so my kind husband is willing to share\nthis stuffed pepper which I was told has beef\n\n346\n00:25:11,960 --> 00:25:14,359\nand vegetables and melted cheese on top.\n\n347\n00:25:14,359 --> 00:25:20,309\nSo let's take a good chunk since he's in the\nmood to share.\n\n348\n00:25:20,309 --> 00:25:23,229\nIt's not so much I'm in the mood to share.\n\n349\n00:25:23,229 --> 00:25:28,460\nI'm just not sure I can eat it all myself.\n\n350\n00:25:28,460 --> 00:25:29,460\nMmmmm.\n\n351\n00:25:29,460 --> 00:25:33,769\nThat's like ground beef and man that is actually\nspicy.\n\n352\n00:25:33,769 --> 00:25:36,909\nMy tongue is on fire right now.\n\n353\n00:25:36,909 --> 00:25:41,490\nBut it is tasty obviously because I'm still\nchewing.\n\n354\n00:25:41,490 --> 00:25:44,700\nBut yeah, nice.\n\n355\n00:25:44,700 --> 00:25:50,019\nI like that you have a very full plate and\nyou get to sample a little bit of everything.\n\n356\n00:25:50,019 --> 00:25:54,779\nSo we tried to make this as authentic of a\nmeal in Cusco as we possibly could, so I got\n\n357\n00:25:54,779 --> 00:25:55,779\nmy Cusqueña beer.\n\n358\n00:25:55,779 --> 00:25:58,889\nAnd tomorrow we're going to try and find Cuy.\n\n359\n00:25:58,889 --> 00:26:08,039\nWe are now visiting the Pisco Museum which\nis a bit unusual.\n\n360\n00:26:08,039 --> 00:26:22,139\nIt is not exactly a museum in the sense that\nyou walk around and look at Pisco bottles\n\n361\n00:26:22,139 --> 00:26:23,139\nor anything like that.\n\n362\n00:26:23,139 --> 00:26:28,359\nIt is more like a bar and you come here to\ndrink Pisco.\n\n363\n00:26:28,359 --> 00:26:33,850\nSo we've just placed our order and we're waiting\nfor our drinks to arrive.\n\n364\n00:26:33,850 --> 00:26:35,480\nSo they had a special happening at the bar\nso we've ordered four glasses of Chicanos\n\n365\n00:26:35,480 --> 00:26:38,289\nwhich are made with pisco, ginger ale and\na few drops of bitter.\n\n366\n00:26:38,289 --> 00:26:41,509\nAnd we were able to choose different flavors.\n\n367\n00:26:41,509 --> 00:26:51,500\nWe have strawberry, cinnamon, this is a classic\nand this one is the one you like.\n\n368\n00:26:51,500 --> 00:26:53,480\nWhat is that?\n\n369\n00:26:53,480 --> 00:26:54,480\nLicorice.\n\n370\n00:26:54,480 --> 00:26:55,480\nAnise.\n\n371\n00:26:55,480 --> 00:26:56,480\nAnise.\n\n372\n00:26:56,480 --> 00:26:57,480\nAlright.\n\n373\n00:26:57,480 --> 00:26:58,480\nLet's start drinking.\n\n374\n00:26:58,480 --> 00:27:02,059\nOkay, so first up the classic.\n\n375\n00:27:02,059 --> 00:27:04,039\nThat is good.\n\n376\n00:27:04,039 --> 00:27:05,039\nOkay.\n\n377\n00:27:05,039 --> 00:27:11,690\nI can taste the alcohol but it is not so strong\nthat it is like burning my throat.\n\n378\n00:27:11,690 --> 00:27:13,580\nIt is like a nice summery drink.\n\n379\n00:27:13,580 --> 00:27:14,779\nVery good.\n\n380\n00:27:14,779 --> 00:27:17,769\nBottoms up for Samuel Jeffery.\n\n381\n00:27:17,769 --> 00:27:21,289\nYeah, I'm trying one of my favorite ones.\n\n382\n00:27:21,289 --> 00:27:22,289\nAnise.\n\n383\n00:27:22,289 --> 00:27:24,500\nSo, I have high expectations.\n\n384\n00:27:24,500 --> 00:27:26,649\nHigh expectations he says.\n\n385\n00:27:26,649 --> 00:27:30,720\nAnd unlike your strawberry the Anise is strongly\nstrongly flavorful here.\n\n386\n00:27:30,720 --> 00:27:31,720\nOh, that means I would not like it.\n\n387\n00:27:31,720 --> 00:27:32,720\nThat means I won't be sharing this one at\nall.\n\n388\n00:27:32,720 --> 00:27:34,419\nAnd now for a sip of the strawberry.\n\n389\n00:27:34,419 --> 00:27:46,509\nIt doesn't have a strong strawberry flavor.\n\n390\n00:27:46,509 --> 00:27:49,419\nI don't know if they've added a syrup or if\nit is natural fruit.\n\n391\n00:27:49,419 --> 00:27:53,519\nI mean there is one little piece of strawberry\nin there but I don't think that is flavoring\n\n392\n00:27:53,519 --> 00:27:55,710\nthe whole glass.\n\n393\n00:27:55,710 --> 00:28:02,179\nYeah, a nice girly drink.\n\n394\n00:28:02,179 --> 00:28:05,539\nAnd the last one for me to try is the cinnamon\nflavor.\n\n395\n00:28:05,539 --> 00:28:14,549\nOkay, that one is not nearly as strongly as\nflavored.\n\n396\n00:28:14,549 --> 00:28:20,129\nSo, anise for the win.\n\n397\n00:28:20,129 --> 00:28:22,919\nPlaza de Armas is the beating heart of Cuzco.\n\n398\n00:28:22,919 --> 00:28:27,940\nThe square is flanked by a Jesuit church and\ncathedral, and there are also plenty of bars,\n\n399\n00:28:27,940 --> 00:28:30,649\nrestaurants, and tour agencies around the\nperimeter.\n\n400\n00:28:30,649 --> 00:28:35,029\nDuring the day you'll find locals and tourists\nhanging out in the square, and if you get\n\n401\n00:28:35,029 --> 00:28:44,299\nlucky, you might just encounter a performance\nfollowed by a demonstration like we did.\n\n402\n00:28:44,299 --> 00:28:48,880\nThe Inca Museum is one of the main museums\nin town and it has rooms dedicated to different\n\n403\n00:28:48,880 --> 00:28:51,609\nperiods of Inca and Spanish history.\n\n404\n00:28:51,609 --> 00:28:56,769\nYou can also see women weaving rugs and tapestries\nby hand in the central courtyard.\n\n405\n00:28:56,769 --> 00:29:06,000\nSo we somehow ended up at the chocolate museum\nin Cuzco.\n\n406\n00:29:06,000 --> 00:29:12,769\nIt is very small but you can learn the history\nof how chocolate is made and the whole process.\n\n407\n00:29:12,769 --> 00:29:14,309\nAnd they also have like these little beans.\n\n408\n00:29:14,309 --> 00:29:16,539\nApparently, that is what cocoa beans look\nlike.\n\n409\n00:29:16,539 --> 00:29:18,210\nWho knew.\n\n410\n00:29:18,210 --> 00:29:23,940\nI'm kind of hoping that they have chocolate\nthat we can sample somewhere but I haven't\n\n411\n00:29:23,940 --> 00:29:25,779\ncome across that yet.\n\n412\n00:29:25,779 --> 00:29:26,779\nFingers crossed.\n\n413\n00:29:26,779 --> 00:29:28,559\nSo did you get to try any chocolate?\n\n414\n00:29:28,559 --> 00:29:32,590\nNo, free samples but they have a cool place\nin the store where we can purchase chocolate\n\n415\n00:29:32,590 --> 00:29:34,409\nand they also have a cafe as well.\n\n416\n00:29:34,409 --> 00:29:39,070\nAnd they have lots of interesting flavors\nlike there is spicy chocolate, cinnamon chocolate,\n\n417\n00:29:39,070 --> 00:29:40,179\ncocoa leaf chocolate.\n\n418\n00:29:40,179 --> 00:29:41,179\nA bit of everything.\n\n419\n00:29:41,179 --> 00:29:45,809\nIf you have any chocolate lovers in your family,\nor as among friends, definitely a good gift\n\n420\n00:29:45,809 --> 00:29:47,570\nto pick up here.\n\n421\n00:29:47,570 --> 00:29:48,570\nGreat souvenir.\n\n422\n00:29:48,570 --> 00:29:52,460\nQurikancha was an Inca temple built to the\nSun God, Inti, and it is believed that the\n\n423\n00:29:52,460 --> 00:29:55,929\nwalls of this temple were once covered in\nsheets of gold.\n\n424\n00:29:55,929 --> 00:30:00,450\nIf the temple looks like it has various layers\nof construction, that's because when the Spaniards\n\n425\n00:30:00,450 --> 00:30:04,249\narrived, they demolished the original temple\nand used the foundations to build the Church\n\n426\n00:30:04,249 --> 00:30:09,269\nof Santo Domingo on the site.\n\n427\n00:30:09,269 --> 00:30:12,789\nThe Church of the Society of Jesus is a historic\nJesuit church.\n\n428\n00:30:12,789 --> 00:30:18,789\nIt's worth a quick visit if you're in the\narea.\n\n429\n00:30:18,789 --> 00:30:30,479\nOkay, so time to spew off a few facts about\nGuinea Pig.\n\n430\n00:30:30,479 --> 00:30:34,009\nYeah, so the Cuy is something we've been wanting\nto try for a while now.\n\n431\n00:30:34,009 --> 00:30:37,509\nIt is one of the most traditional Peruvian\nfoods you can possibly get.\n\n432\n00:30:37,509 --> 00:30:38,649\nIt originates from the Andes.\n\n433\n00:30:38,649 --> 00:30:40,469\nIt is a rodent.\n\n434\n00:30:40,469 --> 00:30:44,169\nAnd apparently the meat is very high in protein\nand low in cholesterol.\n\n435\n00:30:44,169 --> 00:30:46,299\nSo it is healthy for you!\n\n436\n00:30:46,299 --> 00:30:47,299\nYeah, exactly.\n\n437\n00:30:47,299 --> 00:30:48,299\nWho would have known.\n\n438\n00:30:48,299 --> 00:30:51,909\nThis is a perfect meal to have just before\nour hike to Machu Picchu.\n\n439\n00:30:51,909 --> 00:30:53,119\nYeah.\n\n440\n00:30:53,119 --> 00:30:59,179\nSo another fun fact, because I know you guys\nreally like those is that if you visit Cusco\n\n441\n00:30:59,179 --> 00:31:04,519\nCathedral, once you go inside you'll see that\nthere is a painting of Jesus and the 12 Disciples\n\n442\n00:31:04,519 --> 00:31:08,159\nenjoying their last supper and guess what\nthey're eating?\n\n443\n00:31:08,159 --> 00:31:12,710\nIt's a Guinea Pig and it is lying on its back\nwith its little paws up in the air.\n\n444\n00:31:12,710 --> 00:31:17,969\nSo if Guinea Pig is good enough for Jesus\nand his Disciples we can certainly eat it\n\n445\n00:31:17,969 --> 00:31:20,019\nwhile we're in Cusco.\n\n446\n00:31:20,019 --> 00:31:23,820\nAnd they were kind enough to let us go take\na look at how it is being cooked and prepared.\n\n447\n00:31:23,820 --> 00:31:28,149\nSo let's go walk over and check out the wood\nfire burning oven.\n\n448\n00:31:28,149 --> 00:31:31,200\nJust over there.\n\n449\n00:31:31,200 --> 00:31:34,249\nJust over there.\n\n450\n00:31:34,249 --> 00:31:42,379\nThat is where our Cuy is being made.\n\n451\n00:31:42,379 --> 00:31:47,759\nSo our dinner has arrived and I'm trying not\nto look at the Guinea Pig in the face because\n\n452\n00:31:47,759 --> 00:31:53,700\nit kind of reminds me of my sister's two pet\nChinchillas but there it is on the plate.\n\n453\n00:31:53,700 --> 00:31:58,100\nAnd it comes with a few sides so if you look\ndown here you can see that we have some golden\n\n454\n00:31:58,100 --> 00:32:04,899\npotatoes, some fried yellow potato actually\nand we have a little salad and we also have\n\n455\n00:32:04,899 --> 00:32:08,210\na stuffed pepper with cheese melted over top.\n\n456\n00:32:08,210 --> 00:32:12,840\nSo yes, I guess the next step is to dig in\nto our Cuy.\n\n457\n00:32:12,840 --> 00:32:18,649\nSo our server has kindly chopped up the Cuy\nbecause we didn't really know where to begin\n\n458\n00:32:18,649 --> 00:32:21,529\nand apparently you have to eat this with your\nhands.\n\n459\n00:32:21,529 --> 00:32:25,559\nYes, so I'm going to grab just a chunk here.\n\n460\n00:32:25,559 --> 00:32:28,559\nIt is time for the first bite.\n\n461\n00:32:28,559 --> 00:32:37,259\nIs that like the back?\n\n462\n00:32:37,259 --> 00:32:39,529\nOh, the skin.\n\n463\n00:32:39,529 --> 00:32:40,869\nWow, the meat is quite tender.\n\n464\n00:32:40,869 --> 00:32:43,919\nYou know what it tastes a lot like chicken.\n\n465\n00:32:43,919 --> 00:32:48,309\nIf I didn't know what I was eating I would\nhave guessed it was chicken.\n\n466\n00:32:48,309 --> 00:32:49,399\nThat's good to know.\n\n467\n00:32:49,399 --> 00:32:52,200\nIt makes me a feel a little better about taking\nmy first bite.\n\n468\n00:32:52,200 --> 00:32:57,840\nI think I have the back and the hind leg.\n\n469\n00:32:57,840 --> 00:33:02,159\nI'm just taking little nibbles.\n\n470\n00:33:02,159 --> 00:33:07,679\nHow does it taste?\n\n471\n00:33:07,679 --> 00:33:11,389\nIt's like stringy chicken.\n\n472\n00:33:11,389 --> 00:33:13,179\nHow does it taste?\n\n473\n00:33:13,179 --> 00:33:15,879\nIt is like stringy chewy chicken.\n\n474\n00:33:15,879 --> 00:33:17,710\nYeah, like it even looks like chicken.\n\n475\n00:33:17,710 --> 00:33:19,799\nLike the dark meat on a chicken.\n\n476\n00:33:19,799 --> 00:33:25,139\nSo you could fool me but I've seen the whole\nGuinea Pig on the plate.\n\n477\n00:33:25,139 --> 00:33:29,820\nSo now I know what I'm having and you just\nkind of have to get over that because it does\n\n478\n00:33:29,820 --> 00:33:31,679\nmake a bit of an impression on you.\n\n479\n00:33:31,679 --> 00:33:39,299\nEspecially if you have Chinchillas for pets\nbecause they just look so similar.\n\n480\n00:33:39,299 --> 00:33:44,509\nSo moving on we're kind of taking a bite of\nits mid-section here.\n\n481\n00:33:44,509 --> 00:33:50,549\nSo what you really notice about when you have\nGuinea Pig is that the skin is really crispy\n\n482\n00:33:50,549 --> 00:33:54,190\nbut the meat inside is quite tender.\n\n483\n00:33:54,190 --> 00:33:56,159\nI actually like it.\n\n484\n00:33:56,159 --> 00:34:01,089\nWe're also noticing that there are some organs\nand bones.\n\n485\n00:34:01,089 --> 00:34:04,210\nYeah, yeah and strange things inside our Cuy.\n\n486\n00:34:04,210 --> 00:34:09,909\nIt is very much cooked as it is and you eat\nit as it is presented.\n\n487\n00:34:09,909 --> 00:34:13,040\nYes, that is how you have Cuy in Peru.\n\n488\n00:34:13,040 --> 00:34:16,630\nExcept you are using cutlery instead of your\nhands.\n\n489\n00:34:16,630 --> 00:34:18,260\nYou have it all wrong.\n\n490\n00:34:18,260 --> 00:34:19,260\nOh, right.\n\n491\n00:34:19,260 --> 00:34:20,260\nThat's right.\n\n492\n00:34:20,260 --> 00:34:21,260\nSo now the verdict.\n\n493\n00:34:21,260 --> 00:34:24,750\nIf you saw Cuy on a menu would you order it\nagain?\n\n494\n00:34:24,750 --> 00:34:30,660\nI'm not necessarily sure I would just because\nit is a bit expensive and I think that if\n\n495\n00:34:30,660 --> 00:34:33,580\nyou were to have something like chicken or\nsomething else you might get a little bit\n\n496\n00:34:33,580 --> 00:34:34,580\nmore meat.\n\n497\n00:34:34,580 --> 00:34:35,580\nBut I'm really glad I tried it.\n\n498\n00:34:35,580 --> 00:34:40,860\nIt tasted honestly better than I expected\nand uh yeah if you're Peru definitely try\n\n499\n00:34:40,860 --> 00:34:42,450\nit though at a least once.\n\n500\n00:34:42,450 --> 00:34:43,990\nAnd your final verdict?\n\n501\n00:34:43,990 --> 00:34:51,290\nWell, it didn't taste bad but that being said\nI'm not sure I would eat it again.\n\n502\n00:34:51,290 --> 00:34:54,159\nI just don't like seeing the whole animal\non my plate.\n\n503\n00:34:54,159 --> 00:34:57,720\nAnd I know that is kind of silly to say because\nI do eat meat.\n\n504\n00:34:57,720 --> 00:34:59,090\nI do eat fish.\n\n505\n00:34:59,090 --> 00:35:06,030\nSo it doesn't make sense to just eliminate\nGuinea Pig but yeah not for me.\n\n506\n00:35:06,030 --> 00:35:08,100\nNot for me.\n\n507\n00:35:08,100 --> 00:35:14,580\nTemplo de la Merced is another church located\none block from Plaza de Armas, and it contains\n\n508\n00:35:14,580 --> 00:35:26,430\nthe tomb of two famous conquistadors.\n\n509\n00:35:26,430 --> 00:35:40,180\nSo nighttime here in Qusqu and it is time\nfor a drink.\n\n510\n00:35:40,180 --> 00:35:41,980\nWhat are you sipping on?\n\n511\n00:35:41,980 --> 00:35:47,130\nJust sipping on my Pisco Sour enjoying the\nnightlife here in Qosqo.\n\n512\n00:35:47,130 --> 00:35:50,080\nLooks like a good drink.\n\n513\n00:35:50,080 --> 00:35:51,780\nAnd that's a wrap for Cuzco!\n\n514\n00:35:51,780 --> 00:35:55,370\nWe hope you enjoyed this video and that it\nshowed you a few of the places you can visit\n\n515\n00:35:55,370 --> 00:35:56,600\nwhile you're in the city.\n\n516\n00:35:56,600 --> 00:36:01,610\nWe recommend spending at least 3 days here,\nor perhaps a few more if you also want to\n\n517\n00:36:01,610 --> 00:36:02,890\ntour the Sacred Valley.\n\n518\n00:36:02,890 --> 00:36:08,030\nAs always, if you have any other suggestions\nof things to do in Cuzco, feel free to share\n\n519\n00:36:08,030 --> 00:36:14,180\nthose in the comments below.\n\n520\n00:36:14,180 --> 00:36:30,220\nWe are on Lake Titicaca.\n\n521\n00:36:30,220 --> 00:36:46,180\nSay hello Sam!\n\n522\n00:36:46,180 --> 00:36:51,500\nHey!\n\n523\n00:36:51,500 --> 00:36:56,820\nWoo!\n\n524\n00:36:56,820 --> 00:37:02,140\nSaraqui!\n\n525\n00:37:02,140 --> 00:37:07,500\nSo we are taking a really fun overnight trip\nfrom Puno today to visit Lake Titicaca.\n\n526\n00:37:07,500 --> 00:37:11,660\nYeah, we're going to visit several islands\nand do a homestay overnight.\n\n527\n00:37:11,660 --> 00:37:15,170\nYeah, and we'll get to meet the different\ncommunities that live here because we have\n\n528\n00:37:15,170 --> 00:37:17,060\nAymara people and Quechua people.\n\n529\n00:37:17,060 --> 00:37:20,240\nSo we've just arrived at our first island.\n\n530\n00:37:20,240 --> 00:37:24,540\nAnd this one is called Corazon de Lago which\nmeans the heart of the lake.\n\n531\n00:37:24,540 --> 00:37:29,311\nAnd this is an Aymara community that lives\non a floating reed island so let's go have\n\n532\n00:37:29,311 --> 00:37:30,311\na look around.\n\n533\n00:37:30,311 --> 00:37:31,311\nLet's check it out.\n\n534\n00:37:31,311 --> 00:37:36,760\nSo it is a bit of a strange sensation walking\non the reed islands because it is not solid\n\n535\n00:37:36,760 --> 00:37:43,700\nground and your feet do sink in a little bit\nbut not to the point where you feel like you're\n\n536\n00:37:43,700 --> 00:37:47,020\ngoing to fall through and you know go in the\nwater.\n\n537\n00:37:47,020 --> 00:38:12,090\nBut still kind of interesting.\n\n538\n00:38:12,090 --> 00:38:32,100\nOkay, so what have we learned so far on this\nfloating reed island?\n\n539\n00:38:32,100 --> 00:38:38,520\nSo we've visiting the Uros floating reed islands\nand there is approximately 80 to 90 of them.\n\n540\n00:38:38,520 --> 00:38:42,050\nAnd the people who originally came here were\nescaping hostile neighbors.\n\n541\n00:38:42,050 --> 00:38:45,130\nSo this is quite a secluded environment for\nthem.\n\n542\n00:38:45,130 --> 00:38:46,130\nYeah, exactly.\n\n543\n00:38:46,130 --> 00:38:49,780\nAnd also we learned that they don't really\nknow like exactly how many islands they have\n\n544\n00:38:49,780 --> 00:38:53,910\nhere because they are constantly cutting them\nup if they have any problems with their neighbors.\n\n545\n00:38:53,910 --> 00:38:58,610\nYeah, if there is a divorce or if there is\nproblems with neighbors they slash the island\n\n546\n00:38:58,610 --> 00:39:01,750\nup.\n\n547\n00:39:01,750 --> 00:39:04,880\nYup.\n\n548\n00:39:04,880 --> 00:39:10,500\nSam, time to take the taxi to the neighboring\nisland.\n\n549\n00:39:10,500 --> 00:39:11,500\nOh, yeah.\n\n550\n00:39:11,500 --> 00:39:13,620\nGot a pretty sweet ride.\n\n551\n00:39:13,620 --> 00:39:16,830\nSo is this the coolest taxi you've ever been\non?\n\n552\n00:39:16,830 --> 00:39:17,830\nOr what?\n\n553\n00:39:17,830 --> 00:39:18,830\nPretty much.\n\n554\n00:39:18,830 --> 00:39:21,180\nI can't think of any taxi that is quite like\nthis.\n\n555\n00:39:21,180 --> 00:39:22,180\nYeah.\n\n556\n00:39:22,180 --> 00:39:24,190\nI don't think I've been on too many water\ntaxis before either.\n\n557\n00:39:24,190 --> 00:39:25,770\nAnd it is moving.\n\n558\n00:39:25,770 --> 00:39:26,770\nYes.\n\n559\n00:39:26,770 --> 00:39:46,490\nSo you have a nice new addition in your passport\nright next to your Machu Picchu stamp.\n\n560\n00:39:46,490 --> 00:39:47,490\nI sure do.\n\n561\n00:39:47,490 --> 00:39:52,800\nSo one of the cool things you can do on the\nfloating islands is get a stamp on Lake Titicaca\n\n562\n00:39:52,800 --> 00:39:55,260\nright there.\n\n563\n00:39:55,260 --> 00:39:56,310\nAnother one for the collection.\n\n564\n00:39:56,310 --> 00:39:57,700\nI've got Machu Picchu on top.\n\n565\n00:39:57,700 --> 00:40:04,070\nI got that one a few days ago.\n\n566\n00:40:04,070 --> 00:40:17,060\nSo I'm filling up my passport quite nicely.\n\n567\n00:40:17,060 --> 00:40:23,660\nWe've made it to our third island of the day.\n\n568\n00:40:23,660 --> 00:40:28,450\nThis one is called Amantani and this island\nis actually home to Quechua people whereas\n\n569\n00:40:28,450 --> 00:40:31,060\nthe first two that we visited were home to\nthe Aymara people.\n\n570\n00:40:31,060 --> 00:40:34,430\nSo, we will be doing a homestay here and spending\nthe night.\n\n571\n00:40:34,430 --> 00:40:37,840\nAnd right now we are walking towards our home.\n\n572\n00:40:37,840 --> 00:40:39,670\nSo, let's keep going.\n\n573\n00:40:39,670 --> 00:40:44,850\nSo aside fr om meeting our host families,\nwhat I'm most excited for is food.\n\n574\n00:40:44,850 --> 00:40:47,480\nBecause it is already lunchtime.\n\n575\n00:40:47,480 --> 00:40:49,960\nIt's a little bit past our lunch time actually.\n\n576\n00:40:49,960 --> 00:40:51,300\nAnd we forgot to pack snacks.\n\n577\n00:40:51,300 --> 00:40:52,300\nYep.\n\n578\n00:40:52,300 --> 00:40:53,370\nSo I'm starving.\n\n579\n00:40:53,370 --> 00:40:56,400\nSo before we settle in we're going to get\nsome local food.\n\n580\n00:40:56,400 --> 00:41:01,790\nYeah, and apparently they are vegetarian on\nthis island, so we're going to be having a\n\n581\n00:41:01,790 --> 00:41:07,040\nQuinoa soup and then just like potatoes and\nroots and different vegetables.\n\n582\n00:41:07,040 --> 00:41:08,040\nCheese and stuff like that.\n\n583\n00:41:08,040 --> 00:41:09,040\nCheese, yes.\n\n584\n00:41:09,040 --> 00:41:12,440\nSo it should be good.\n\n585\n00:41:12,440 --> 00:41:25,130\nSo are you doing okay?\n\n586\n00:41:25,130 --> 00:41:26,710\nA little bit out of breathe?\n\n587\n00:41:26,710 --> 00:41:28,140\nYeah, a little bit out of breath.\n\n588\n00:41:28,140 --> 00:41:30,190\nWe're still feeling the altitude.\n\n589\n00:41:30,190 --> 00:41:33,560\nActually Lake Titicaca is higher than Cuzco\nif you can believe that.\n\n590\n00:41:33,560 --> 00:41:42,010\nAnd we are walking uphill so keep going.\n\n591\n00:41:42,010 --> 00:41:49,090\nYeah.\n\n592\n00:41:49,090 --> 00:42:03,130\nAnd this is going to be our home-stay for\nthe night.\n\n593\n00:42:03,130 --> 00:42:05,350\nWe have a very colorful room.\n\n594\n00:42:05,350 --> 00:42:12,420\nA little sofa and we have beautiful views\nof Lake Titicaca.\n\n595\n00:42:12,420 --> 00:42:14,860\nCome show us those views.\n\n596\n00:42:14,860 --> 00:42:15,860\nTada.\n\n597\n00:42:15,860 --> 00:42:18,340\nLook at how blue that water is.\n\n598\n00:42:18,340 --> 00:42:19,640\nWowzers.\n\n599\n00:42:19,640 --> 00:42:21,640\nSo what kind of tea are we having Audrey?\n\n600\n00:42:21,640 --> 00:42:27,020\nWe are having muña tea which is a local herb\nthat should help us with the high altitude.\n\n601\n00:42:27,020 --> 00:42:32,530\nSo we're just breaking some leaves into the\ncup and adding hot water.\n\n602\n00:42:32,530 --> 00:42:36,090\nSopa de Quinoa.\n\n603\n00:42:36,090 --> 00:42:40,840\nAh, sopa de quinoa.\n\n604\n00:42:40,840 --> 00:42:43,210\nQuinoa soup.\n\n605\n00:42:43,210 --> 00:42:46,770\nAh, que rico.\n\n606\n00:42:46,770 --> 00:42:50,130\nOkay, so it is mealtime at our local home\nstay.\n\n607\n00:42:50,130 --> 00:42:51,510\nWhat are you having today?\n\n608\n00:42:51,510 --> 00:42:53,120\nI'm having quinoa soup for lunch.\n\n609\n00:42:53,120 --> 00:42:54,510\nSo let's take a look at this.\n\n610\n00:42:54,510 --> 00:42:59,100\nAnd you can see there is a lot of quinoa,\nthere is also carrots and potatoes and it\n\n611\n00:42:59,100 --> 00:43:00,100\nis piping hot.\n\n612\n00:43:00,100 --> 00:43:02,090\nIt just came straight from the pot.\n\n613\n00:43:02,090 --> 00:43:03,590\nSo let's try that.\n\n614\n00:43:03,590 --> 00:43:06,640\nMmm, it's so good.\n\n615\n00:43:06,640 --> 00:43:09,780\nI'm so hungry and this just really hits the\nspot.\n\n616\n00:43:09,780 --> 00:43:12,290\nWell, now that we're done our soup what is\nnext?\n\n617\n00:43:12,290 --> 00:43:13,730\nSo this is our main.\n\n618\n00:43:13,730 --> 00:43:19,010\nWe are having rice, potatoes, fried cheese\nand a little salad on the side.\n\n619\n00:43:19,010 --> 00:43:20,340\nSo it looks good.\n\n620\n00:43:20,340 --> 00:43:23,550\nNice vegetarian meal.\n\n621\n00:43:23,550 --> 00:43:38,700\nSo if you're going to stay on this island\nyour best bet is to do a homestay.\n\n622\n00:43:38,700 --> 00:43:43,010\nAnd what is awesome is that they have this\nsharing system so that each family has an\n\n623\n00:43:43,010 --> 00:43:50,310\nopportunity to host different international\nguests.\n\n624\n00:43:50,310 --> 00:44:04,980\nAlright, so we had our lunch, we had our siesta\nand now we're climbing to the top of the island\n\n625\n00:44:04,980 --> 00:44:06,020\nto watch the sunset.\n\n626\n00:44:06,020 --> 00:44:12,230\nI've also got a bit of muña in my hand to\nhelp me get to the top because it is so steep.\n\n627\n00:44:12,230 --> 00:44:13,230\nFeeling that oxygen?\n\n628\n00:44:13,230 --> 00:44:14,790\nAre you feeling that oxygen?\n\n629\n00:44:14,790 --> 00:44:18,870\nThat lack of oxygen that is what I'm feeling.\n\n630\n00:44:18,870 --> 00:44:25,720\nBut anyways, our group is way ahead so we\nbetter start climbing.\n\n631\n00:44:25,720 --> 00:44:33,480\nSomething bit you.\n\n632\n00:44:33,480 --> 00:44:43,830\nYour famous last words.\n\n633\n00:44:43,830 --> 00:44:54,190\nWhat bit you today?\n\n634\n00:44:54,190 --> 00:44:55,650\nA plant bit me.\n\n635\n00:44:55,650 --> 00:44:56,650\nNo.\n\n636\n00:44:56,650 --> 00:45:01,740\nI was stung by something called the stinging\nplant and it stung my middle finger.\n\n637\n00:45:01,740 --> 00:45:03,390\nLet's see the wound.\n\n638\n00:45:03,390 --> 00:45:04,640\nThat's the thing.\n\n639\n00:45:04,640 --> 00:45:08,970\nYou can't see a wound but they told me it\nis going to burn for the next ten minutes.\n\n640\n00:45:08,970 --> 00:45:11,620\nMy middle finger is on fire.\n\n641\n00:45:11,620 --> 00:45:16,140\nIt almost looks like rice patties.\n\n642\n00:45:16,140 --> 00:45:18,440\nSo there is two lookout points you can choose\nfrom.\n\n643\n00:45:18,440 --> 00:45:33,200\nTo the right there is Pachamama and that is\nthe one we're choosing.\n\n644\n00:45:33,200 --> 00:45:36,220\nPachamama.\n\n645\n00:45:36,220 --> 00:45:39,240\nPachamama.\n\n646\n00:45:39,240 --> 00:45:42,681\nThrough the gate.\n\n647\n00:45:42,681 --> 00:45:51,950\nThrough the gate.\n\n648\n00:45:51,950 --> 00:46:19,350\nSo we reached the top of Pachamama.\n\n649\n00:46:19,350 --> 00:46:20,350\nHow are the views?\n\n650\n00:46:20,350 --> 00:46:21,350\nOh, we sure did.\n\n651\n00:46:21,350 --> 00:46:22,830\nThe views are insane here.\n\n652\n00:46:22,830 --> 00:46:26,250\nIt is almost like you're touching the clouds.\n\n653\n00:46:26,250 --> 00:46:27,250\nIt is like you can reach up and touch them.\n\n654\n00:46:27,250 --> 00:46:29,800\nYeah, and the weather has changed quite drastically.\n\n655\n00:46:29,800 --> 00:46:31,800\nWe went from t-shirts.\n\n656\n00:46:31,800 --> 00:46:40,291\nI'm not kidding like five minutes ago I was\nwearing a t-shirt and now I'm bundled up in\n\n657\n00:46:40,291 --> 00:46:49,890\na sweater and I have a jacket on and a warm\nhat.\n\n658\n00:46:49,890 --> 00:46:50,890\nAlright, so I think we're going to be heading\ndown soon.\n\n659\n00:46:50,890 --> 00:46:51,890\nTime for dinner and perhaps a little celebration\nin town.\n\n660\n00:46:51,890 --> 00:46:52,890\nDance moves.\n\n661\n00:46:52,890 --> 00:46:53,890\nOh, yeah.\n\n662\n00:46:53,890 --> 00:46:54,890\nHe's bringing them.\n\n663\n00:46:54,890 --> 00:46:55,890\nSo we're all dressed up, we've had our dinner\nand now it is time to go to the party.\n\n664\n00:46:55,890 --> 00:47:01,000\nAnd we are dressed up in traditional outfits.\n\n665\n00:47:01,000 --> 00:47:02,000\nParty!\n\n666\n00:47:02,000 --> 00:47:03,000\nTwirl.\n\n667\n00:47:03,000 --> 00:47:04,000\nTwirl.\n\n668\n00:47:04,000 --> 00:47:07,560\nSo are you getting altered over here?\n\n669\n00:47:07,560 --> 00:47:24,640\nYes, you've got to wear it right.\n\n670\n00:47:24,640 --> 00:47:39,270\nIt is probably up higher, right?\n\n671\n00:47:39,270 --> 00:47:41,710\nYes.\n\n672\n00:47:41,710 --> 00:47:51,470\nHike it up higher.\n\n673\n00:47:51,470 --> 00:47:53,910\nHahaha.\n\n674\n00:47:53,910 --> 00:47:58,790\n[Music playing]\n\n675\n00:47:58,790 --> 00:48:06,110\nWell good morning.\n\n676\n00:48:06,110 --> 00:48:12,980\nWe are feeling well rested from last night's\nparty.\n\n677\n00:48:12,980 --> 00:48:16,700\nI don't know about you Sam but I slept really\nwell.\n\n678\n00:48:16,700 --> 00:48:19,310\nLike a log with that fresh country air.\n\n679\n00:48:19,310 --> 00:48:20,310\nYep.\n\n680\n00:48:20,310 --> 00:48:21,310\nSo yeah, we're well rested.\n\n681\n00:48:21,310 --> 00:48:22,460\nWe're going to have breakfast now.\n\n682\n00:48:22,460 --> 00:48:24,540\nI hear pancakes are on the menu.\n\n683\n00:48:24,540 --> 00:48:29,150\nAnd then after that we'll be saying goodbye\nto our home stay family and leaving the island\n\n684\n00:48:29,150 --> 00:48:31,700\nand going to visit yet another island.\n\n685\n00:48:31,700 --> 00:48:35,320\nSo yeah, we've got a full day ahead and let's\ngo eat.\n\n686\n00:48:35,320 --> 00:48:39,730\nBecause I'm hungry for pancakes.\n\n687\n00:48:39,730 --> 00:49:06,150\nAlright, so it is a new day and we are visiting\na new island.\n\n688\n00:49:06,150 --> 00:49:08,950\nYes, this is our last stop on Lake Titicaca.\n\n689\n00:49:08,950 --> 00:49:13,590\nThis is Taquile Island and we're just going\nto take a wander around and see what we find.\n\n690\n00:49:13,590 --> 00:49:19,480\nYes, maybe we'll find our guide and she can\ntell us a bit of the history of the place.\n\n691\n00:49:19,480 --> 00:49:31,800\nLet's go find her.\n\n692\n00:49:31,800 --> 00:49:42,750\nJust when you think the island couldn't possibly\nget any steeper it does.\n\n693\n00:49:42,750 --> 00:49:46,220\nI'm still out of breathe because of the high\naltitude here.\n\n694\n00:49:46,220 --> 00:49:56,430\nAnd we need to climb a bit further, so let's\ngo.\n\n695\n00:49:56,430 --> 00:50:29,750\nSo the interesting thing about this island\nis that the men are responsible for the knitting\n\n696\n00:50:29,750 --> 00:50:30,750\ninstead of the women.\n\n697\n00:50:30,750 --> 00:50:44,570\nSo we're just going to head in to the little\nstudio and see them at work.\n\n698\n00:50:44,570 --> 00:50:59,440\nChugga, chugga, chugga, chug.\n\n699\n00:50:59,440 --> 00:51:01,450\nYou can hear the boat's engine.\n\n700\n00:51:01,450 --> 00:51:02,740\nYou sure can.\n\n701\n00:51:02,740 --> 00:51:07,400\nSo, we have spent the last two days traveling\naround Lake Titicaca and visiting some of\n\n702\n00:51:07,400 --> 00:51:11,460\nthe different islands and the communities\nthat live there.\n\n703\n00:51:11,460 --> 00:51:15,180\nAnd yeah, we hope you enjoyed this video and\nyou got a little taste of the region.\n\n704\n00:51:15,180 --> 00:51:19,550\nWe really had a great time here and I think\nthat wraps up our video.\n\n705\n00:51:19,550 --> 00:51:24,140\nIt does and one more thing to add is that\nif you do have the time make sure you do a\n\n706\n00:51:24,140 --> 00:51:25,140\nseveral day tour.\n\n707\n00:51:25,140 --> 00:51:35,810\nIf you were to try and do it all in one day\nthat would be super rushed.\n\n708\n00:51:35,810 --> 00:51:39,780\nYeah, tah tah!\n\n709\n00:51:39,780 --> 00:51:44,960\nMany travelers to Peru tend to skip over Lima\nas they rush off to more scenic destinations,\n\n710\n00:51:44,960 --> 00:51:48,250\nbut we’re of the opinion that the capital\nhas a lot to offer.\n\n711\n00:51:48,250 --> 00:51:52,170\nAs one of the largest cities in South America,\nLima can be a little chaotic and crowded,\n\n712\n00:51:52,170 --> 00:51:58,500\nbut it is also full of surprises, especially\nin terms of culinary experiences and historic\n\n713\n00:51:58,500 --> 00:51:59,500\nattractions.\n\n714\n00:51:59,500 --> 00:52:03,230\nIn this travel video guide, we’re going\nto take you on a tour of the city and show\n\n715\n00:52:03,230 --> 00:52:05,780\nyou 30 things to do in Lima, Peru.\n\n716\n00:52:05,780 --> 00:52:07,980\nNow let’s get started!\n\n717\n00:52:07,980 --> 00:52:18,520\nSo we are currently at the Love Park.\n\n718\n00:52:18,520 --> 00:52:19,660\nAnd are you feeling the love?\n\n719\n00:52:19,660 --> 00:52:21,570\nI'm feeling the love.\n\n720\n00:52:21,570 --> 00:52:22,710\nPlant one on here then.\n\n721\n00:52:22,710 --> 00:52:25,040\nLet's show you around.\n\n722\n00:52:25,040 --> 00:52:26,780\nThere we go.\n\n723\n00:52:26,780 --> 00:52:27,780\nMmmhhhmmm.\n\n724\n00:52:27,780 --> 00:52:32,000\nThe love park is a beautiful park located\nin the neighborhood of Miraflores that looks\n\n725\n00:52:32,000 --> 00:52:33,880\nout onto the Pacific Ocean.\n\n726\n00:52:33,880 --> 00:52:38,790\nDue to its name, it’s a popular spot with\ncouples out on a date, especially around sunset\n\n727\n00:52:38,790 --> 00:52:50,010\nwhen you get spectacular views.\n\n728\n00:52:50,010 --> 00:52:54,310\nIf you’re up for a little bit of adventure,\nyou can also go paragliding.\n\n729\n00:52:54,310 --> 00:52:57,060\nYou don’t need to have any experience since\nthey offer tandem flights.\n\n730\n00:52:57,060 --> 00:53:00,930\nAnd even if this doesn’t seem like your\ntype of activity, it’s still pretty cool\n\n731\n00:53:00,930 --> 00:53:06,590\nto go as a spectator to watch people take\noff the cliff.\n\n732\n00:53:06,590 --> 00:53:23,170\nWe come to this restaurant pretty often whenever\nwe're in Lima.\n\n733\n00:53:23,170 --> 00:53:25,410\nThis place is called Punto Azul and they make\na delicious ceviche and some pretty tasty\n\n734\n00:53:25,410 --> 00:53:27,510\ndishes that we're going to be sampling today.\n\n735\n00:53:27,510 --> 00:53:30,200\nWe're actually ordering all of our favorite\ndishes at this restaurant, so it should be\n\n736\n00:53:30,200 --> 00:53:42,410\na tasty meal.\n\n737\n00:53:42,410 --> 00:53:47,240\nSo I ordered the exact same thing every time\nI come to Punto Azul.\n\n738\n00:53:47,240 --> 00:53:48,240\nCebiche.\n\n739\n00:53:48,240 --> 00:53:50,400\nAnd that has just arrived over here.\n\n740\n00:53:50,400 --> 00:53:52,500\nThis is just the classic ceviche.\n\n741\n00:53:52,500 --> 00:53:56,871\nIt is only fish, no other seafood in there\nand we've got our red onions.\n\n742\n00:53:56,871 --> 00:54:01,410\nI also asked for it spicy so you can see the\nred peppers here.\n\n743\n00:54:01,410 --> 00:54:03,190\nIt has kind of been crushed.\n\n744\n00:54:03,190 --> 00:54:04,960\nYou still get some big chunks.\n\n745\n00:54:04,960 --> 00:54:10,540\nUm, you have your sweet potato, fresh corn\nand of course the tiger's milk.\n\n746\n00:54:10,540 --> 00:54:18,170\nWhich is basically like a lemon base that\nhelps cure the fish.\n\n747\n00:54:18,170 --> 00:54:20,540\nSo yeah, this is my absolute favorite.\n\n748\n00:54:20,540 --> 00:54:22,590\nI never get sick of ceviche.\n\n749\n00:54:22,590 --> 00:54:26,660\nMy mouth just waters thinking about it.\n\n750\n00:54:26,660 --> 00:54:29,220\nOh my gosh.\n\n751\n00:54:29,220 --> 00:54:30,220\nSo let's dig in.\n\n752\n00:54:30,220 --> 00:54:31,220\nLet's try it.\n\n753\n00:54:31,220 --> 00:54:32,220\nLet's grab some onions in there as well.\n\n754\n00:54:32,220 --> 00:54:33,500\nIt is just so good.\n\n755\n00:54:33,500 --> 00:54:34,500\nWow.\n\n756\n00:54:34,500 --> 00:54:46,700\nI \n\n757\n00:54:46,700 --> 00:54:49,140\njust love all of the flavors in your mouth.\n\n758\n00:54:49,140 --> 00:54:56,190\nLike it is so sour and tart but then you've\ngot your sweet potato to kind of help balance\n\n759\n00:54:56,190 --> 00:54:57,190\nthat.\n\n760\n00:54:57,190 --> 00:54:59,960\nIt is just perfection.\n\n761\n00:54:59,960 --> 00:55:02,340\nThe perfect meal in Lima.\n\n762\n00:55:02,340 --> 00:55:07,430\nHands down my favorite Peruvian dish.\n\n763\n00:55:07,430 --> 00:55:09,130\nLove it.\n\n764\n00:55:09,130 --> 00:55:10,130\nAnd now it is time for your favorite.\n\n765\n00:55:10,130 --> 00:55:13,750\nYes, and you can't come Punto Azul and not\nindulge in the seafood but I'm trying something\n\n766\n00:55:13,750 --> 00:55:19,550\nthat is kind of unique to here and that is\nthe shrimp cheese risotto.\n\n767\n00:55:19,550 --> 00:55:22,240\nGuys, this is to die for.\n\n768\n00:55:22,240 --> 00:55:23,740\nLook at that.\n\n769\n00:55:23,740 --> 00:55:26,120\nLook at how cheesy that is.\n\n770\n00:55:26,120 --> 00:55:28,530\nI'm grabbing a nice big shrimp here.\n\n771\n00:55:28,530 --> 00:55:30,690\nIt is so creamy.\n\n772\n00:55:30,690 --> 00:55:31,860\nIt is so creamy.\n\n773\n00:55:31,860 --> 00:55:34,869\nThis rivals the risottos you find in Italy.\n\n774\n00:55:34,869 --> 00:55:36,690\nI kid you not.\n\n775\n00:55:36,690 --> 00:55:38,050\nWatch out Italy.\n\n776\n00:55:38,050 --> 00:55:39,050\nMmmmmm.\n\n777\n00:55:39,050 --> 00:55:49,720\nIt is just so so so cheesy and then you have\nthe shrimp and then you have all of the different\n\n778\n00:55:49,720 --> 00:55:50,720\nseasonings.\n\n779\n00:55:50,720 --> 00:55:54,970\nLike to me this is my favorite dish in Lima\nright now.\n\n780\n00:55:54,970 --> 00:55:55,970\nI don't think you got a shrimp.\n\n781\n00:55:55,970 --> 00:55:56,970\nLet's grab one.\n\n782\n00:55:56,970 --> 00:56:06,080\nYes, I did but I'm going to get a bigger one\nthis time.\n\n783\n00:56:06,080 --> 00:56:07,320\nMmmmm.\n\n784\n00:56:07,320 --> 00:56:08,570\nAwesome.\n\n785\n00:56:08,570 --> 00:56:13,360\nFor a little bit of magic, another fun activity\nto try at night is to go to Parque de la Reserva\n\n786\n00:56:13,360 --> 00:56:15,440\nfor their water circuit and light show.\n\n787\n00:56:15,440 --> 00:56:21,380\nIt’s a popular activity with families, but\nit can be enjoyed by all ages.\n\n788\n00:56:21,380 --> 00:56:30,600\nSo dinner time here in Lima and tonight we\nare going out for anticuchos, which are cow\n\n789\n00:56:30,600 --> 00:56:31,600\nhearts.\n\n790\n00:56:31,600 --> 00:56:32,600\nI know this sounds a little bit unusual but\nit is actually really tasty so we've come\n\n791\n00:56:32,600 --> 00:56:33,600\nto a popular place.\n\n792\n00:56:33,600 --> 00:56:34,600\nIt is called La Grimanesa, we've already placed\nour order.\n\n793\n00:56:34,600 --> 00:56:35,600\nLet's go get our cow heart.\n\n794\n00:56:35,600 --> 00:56:36,600\nSo this place that we're visiting it actually\nstarted as a little street stand, so the women\n\n795\n00:56:36,600 --> 00:56:37,600\nwho opened the restaurant used to have a little\ncart and she used to sell her anticuchos on\n\n796\n00:56:37,600 --> 00:56:38,600\nthe street and she had a super long line because\nher food was delicious.\n\n797\n00:56:38,600 --> 00:56:39,600\nShe was really popular.\n\n798\n00:56:39,600 --> 00:56:40,600\nAnd eventually she was able to save up enough\nmoney to open a little restaurant here in\n\n799\n00:56:40,600 --> 00:56:41,600\nthe neighborhood.\n\n800\n00:56:41,600 --> 00:56:43,150\nSo yeah, humble beginnings, but you know the\nrecipe was great so here we are today.\n\n801\n00:56:43,150 --> 00:56:57,400\nSo here we have it.\n\n802\n00:56:57,400 --> 00:57:04,530\nThe star of the meal.\n\n803\n00:57:04,530 --> 00:57:06,560\nThis is my anticuchos.\n\n804\n00:57:06,560 --> 00:57:10,700\nIt doesn't really look like a cow's heart\nin my opinion.\n\n805\n00:57:10,700 --> 00:57:23,940\nI mean, you could food me and tell me this\nis steak but I'm going to have my first bite.\n\n806\n00:57:23,940 --> 00:57:34,620\nI'm not sure how to do this.\n\n807\n00:57:34,620 --> 00:57:43,770\nHonestly, it's a fairly tender meat.\n\n808\n00:57:43,770 --> 00:57:49,410\nIt doesn't have a lot of fat.\n\n809\n00:57:49,410 --> 00:57:52,800\nIt could pass off as steak.\n\n810\n00:57:52,800 --> 00:58:00,730\nIf no one told you this is a cow's heart you\nwould never know.\n\n811\n00:58:00,730 --> 00:58:01,730\nYour turn.\n\n812\n00:58:01,730 --> 00:58:02,730\nTime for my first bite.\n\n813\n00:58:02,730 --> 00:58:09,490\nI'm going to try some of the sauces here.\n\n814\n00:58:09,490 --> 00:58:16,550\nI think we have a red spicy one and a green\none.\n\n815\n00:58:16,550 --> 00:58:19,810\nOh, that is so so good.\n\n816\n00:58:19,810 --> 00:58:21,560\nAnd that is really spicy sauce.\n\n817\n00:58:21,560 --> 00:58:22,560\nWow.\n\n818\n00:58:22,560 --> 00:58:25,270\nYou know the meat is really well seasoned\nso it takes on the flavor of whatever they've\n\n819\n00:58:25,270 --> 00:58:26,270\nused.\n\n820\n00:58:26,270 --> 00:58:27,640\nLike the heart it doesn't taste like an organ.\n\n821\n00:58:27,640 --> 00:58:33,540\nI know exactly, normally when I have organs\nthey're really tough and chewy but this is\n\n822\n00:58:33,540 --> 00:58:43,890\nas nice of a tender cut of meat as you can\nfind.\n\n823\n00:58:43,890 --> 00:58:46,630\nWe're checking out Barranco which is a very\nartsy neighborhood.\n\n824\n00:58:46,630 --> 00:58:50,390\nApparently, this used to be like a bohemian\nhangout back in the 60s.\n\n825\n00:58:50,390 --> 00:58:52,180\nSo we're just going to go explore on foot.\n\n826\n00:58:52,180 --> 00:58:56,720\nWe don't really know what to expect but so\nfar we are seeing lots of street art and looks\n\n827\n00:58:56,720 --> 00:59:00,450\npretty cool.\n\n828\n00:59:00,450 --> 00:59:14,860\nSo we have now been walking around Barranco\nfor a while and we have finally come across\n\n829\n00:59:14,860 --> 00:59:17,190\nthe main attraction in this neighborhood.\n\n830\n00:59:17,190 --> 00:59:19,400\nWe are standing in front of the bridge of\nsighs.\n\n831\n00:59:19,400 --> 00:59:23,240\nA really romantic spot for young couples.\n\n832\n00:59:23,240 --> 00:59:27,910\nApparently, this bridge has made lots of appearances\nin Peruvian songs and poetry.\n\n833\n00:59:27,910 --> 00:59:35,770\nSo yeah, lots of romance happening over here.\n\n834\n00:59:35,770 --> 00:59:46,090\nLet's take a walk.\n\n835\n00:59:46,090 --> 00:59:47,730\nSo that was a fun little introduction to Barranco.\n\n836\n00:59:47,730 --> 00:59:49,020\nWhat did you think of the place?\n\n837\n00:59:49,020 --> 00:59:51,530\nYeah, this neighborhood is a fun, artsy kind\nof area.\n\n838\n00:59:51,530 --> 00:59:53,820\nWe only spent a couple of hours here in the\nafternoon.\n\n839\n00:59:53,820 --> 00:59:57,790\nIt would be really cool to come at night and\nsee what the nightlife is all about.\n\n840\n00:59:57,790 --> 01:00:00,430\nYeah, they have lots of bars and restaurants\nworth checking out.\n\n841\n01:00:00,430 --> 01:00:03,800\nYeah, it definitely seems that way.\n\n842\n01:00:03,800 --> 01:00:04,800\nYes.\n\n843\n01:00:04,800 --> 01:00:11,460\nHuaca Pucllana is a giant adobe and clay pyramid\nlocated in the middle of Miraflores.\n\n844\n01:00:11,460 --> 01:00:15,940\nSince this site is still under excavation,\nyou can only visit accompanied by a guide,\n\n845\n01:00:15,940 --> 01:00:19,270\nbut this is a good thing since you end up\nlearning a lot of the history and culture\n\n846\n01:00:19,270 --> 01:00:23,410\nbehind this place.\n\n847\n01:00:23,410 --> 01:00:48,220\nSo for today's meal we are going for more\nof an upscale dining experience.\n\n848\n01:00:48,220 --> 01:00:52,380\nWe are having lunch at a place called La Rosa\nNáutica, which means the nautical rose.\n\n849\n01:00:52,380 --> 01:00:54,830\nAnd it is a really cool restaurant out on\nthe water.\n\n850\n01:00:54,830 --> 01:00:58,900\nThere is this pier built over the ocean and\nit just leads you all the way to this little\n\n851\n01:00:58,900 --> 01:00:59,900\nrestaurant.\n\n852\n01:00:59,900 --> 01:01:02,340\nSo you're like surrounded by waves, there\nis surfers, birds.\n\n853\n01:01:02,340 --> 01:01:05,720\nPerfect setting and the food here is really\ngood.\n\n854\n01:01:05,720 --> 01:01:08,580\nI've been here once before many many years\nago.\n\n855\n01:01:08,580 --> 01:01:29,440\nSo I'm excited to come back with more mature\ntaste buds.\n\n856\n01:01:29,440 --> 01:01:33,530\nBeing the foodies that we are, we made sure\nto order 2 different sampler plates so that\n\n857\n01:01:33,530 --> 01:01:35,750\nwe could try a little bit of everything.\n\n858\n01:01:35,750 --> 01:01:41,360\nWe ended up having 3 different types of ceviche,\nas well as causa, lomo saltado, tacu tacu\n\n859\n01:01:41,360 --> 01:01:42,360\nand more.\n\n860\n01:01:42,360 --> 01:01:47,460\nIf you’re looking for a fancy meal out,\nthis place is it!\n\n861\n01:01:47,460 --> 01:01:50,551\nLarcomar is a shopping centre with the best\nviews in all of Lima.\n\n862\n01:01:50,551 --> 01:01:55,750\nThe place was built into the cliff overlooking\nthe ocean, and it has cafes and restaurants\n\n863\n01:01:55,750 --> 01:01:57,740\nwith outdoor seating areas.\n\n864\n01:01:57,740 --> 01:02:02,530\nIn terms of shopping, most of the brands here\nare on the higher end and the prices reflect\n\n865\n01:02:02,530 --> 01:02:03,530\nso.\n\n866\n01:02:03,530 --> 01:02:12,150\nSo it is a \nsuper hot summer day here in Lima.\n\n867\n01:02:12,150 --> 01:02:18,470\nSo Sam and I have stopped off for cremoladas\nwhich is kind of like a shaved ice drink.\n\n868\n01:02:18,470 --> 01:02:22,619\nAnd I've gotten one that is flavored like\npassion fruit.\n\n869\n01:02:22,619 --> 01:02:25,109\nSo it is nice and sour.\n\n870\n01:02:25,109 --> 01:02:27,869\nAnd what is that called locally?\n\n871\n01:02:27,869 --> 01:02:28,869\nMmm.\n\n872\n01:02:28,869 --> 01:02:29,869\nThis is maracuyá.\n\n873\n01:02:29,869 --> 01:02:32,330\nAnd it is so good.\n\n874\n01:02:32,330 --> 01:02:42,730\nLike, we are dripping sweat right now so this\nnice frozen drink is exactly what we need.\n\n875\n01:02:42,730 --> 01:02:43,730\nMmmmm.\n\n876\n01:02:43,730 --> 01:02:44,930\nAnd for yours?\n\n877\n01:02:44,930 --> 01:02:46,890\nAnd I'm having my favorite cremolada.\n\n878\n01:02:46,890 --> 01:02:48,110\nIt is called lúcuma.\n\n879\n01:02:48,110 --> 01:02:57,780\nIt is a local fruit to Peru and I haven't\nhad it anywhere else in the world.\n\n880\n01:02:57,780 --> 01:02:58,780\nIt is absolutely delicious.\n\n881\n01:02:58,780 --> 01:03:03,050\nThat is good stuff isn't it?\n\n882\n01:03:03,050 --> 01:03:10,740\nThere is no better way to cool off.\n\n883\n01:03:10,740 --> 01:03:12,910\nAnother activity you can try in Lima is surfing.\n\n884\n01:03:12,910 --> 01:03:17,260\nThere are lots of surf shops along the water,\nso it’s just a matter of inquiring about\n\n885\n01:03:17,260 --> 01:03:26,619\nrates for surf lessons and board rentals.\n\n886\n01:03:26,619 --> 01:03:39,210\nOkay, so for today's lunch we are eating at\na place called Taiken and they specialize\n\n887\n01:03:39,210 --> 01:03:40,600\nin Nikkei food.\n\n888\n01:03:40,600 --> 01:03:45,180\nNow this is something that I hadn't heard\nof until I came to Peru but apparently Peru\n\n889\n01:03:45,180 --> 01:03:48,440\nhas the second largest Japanese population\nin all of South America.\n\n890\n01:03:48,440 --> 01:03:51,119\nAnd that has really influenced the cuisine.\n\n891\n01:03:51,119 --> 01:03:56,680\nSo Nikkei is the combination of Peruvian and\nJapanese culinary inspiration.\n\n892\n01:03:56,680 --> 01:04:02,080\nSo yeah, we're going to be trying some Japanese\nPeruvian food today.\n\n893\n01:04:02,080 --> 01:04:05,900\nOkay, so this right here is Pejerrey tempura.\n\n894\n01:04:05,900 --> 01:04:07,730\nTempura time.\n\n895\n01:04:07,730 --> 01:04:11,020\nAnd this is basically the local catch.\n\n896\n01:04:11,020 --> 01:04:12,480\nWhich makes it.\n\n897\n01:04:12,480 --> 01:04:19,130\nAnd this sauce is really unique because normally\nwhen I've had a dipping sauce, like when I'm\n\n898\n01:04:19,130 --> 01:04:22,030\nhaving Japanese food, it is typically cold.\n\n899\n01:04:22,030 --> 01:04:23,369\nAnd this is piping hot.\n\n900\n01:04:23,369 --> 01:04:27,190\nYou can actually see the steam coming off\nof it.\n\n901\n01:04:27,190 --> 01:04:28,190\nWhoops!\n\n902\n01:04:28,190 --> 01:04:29,190\nButter fingers over here.\n\n903\n01:04:29,190 --> 01:04:30,430\nButter fingers over here.\n\n904\n01:04:30,430 --> 01:04:33,190\nAlright, we're going to attempt to save this\nhere.\n\n905\n01:04:33,190 --> 01:04:34,190\nMmmm.\n\n906\n01:04:34,190 --> 01:04:35,190\nWow.\n\n907\n01:04:35,190 --> 01:04:42,790\nYou know whenever I've had tempura at a Japanese\nrestaurant it has always been vegetables.\n\n908\n01:04:42,790 --> 01:04:43,869\nThis is amazing.\n\n909\n01:04:43,869 --> 01:04:49,550\nLike this is almost reminds me a little bit\nsort of like fish and chips except it is a\n\n910\n01:04:49,550 --> 01:04:50,550\nlot thinner.\n\n911\n01:04:50,550 --> 01:04:52,630\nOh, it is just so tasty.\n\n912\n01:04:52,630 --> 01:04:55,450\nThe tempura batter is really really good.\n\n913\n01:04:55,450 --> 01:04:57,460\nAnd then the fish is really fresh.\n\n914\n01:04:57,460 --> 01:05:01,540\nSo yeah, typically when I've had tempura too\nit tends to be something like sweet potato\n\n915\n01:05:01,540 --> 01:05:06,050\nor other kinds of vegetables but wow does\nit ever taste delicious in fish form.\n\n916\n01:05:06,050 --> 01:05:07,050\nIn fish form.\n\n917\n01:05:07,050 --> 01:05:09,869\nSo it is basically deep-fried fish in a batter.\n\n918\n01:05:09,869 --> 01:05:10,960\nBasically, that is what I'm saying.\n\n919\n01:05:10,960 --> 01:05:11,960\nLet's get a close-up.\n\n920\n01:05:11,960 --> 01:05:12,960\nInteresting.\n\n921\n01:05:12,960 --> 01:05:18,040\nAre you going to eat it?\n\n922\n01:05:18,040 --> 01:05:26,080\nThere you go.\n\n923\n01:05:26,080 --> 01:05:35,180\nOkay, so next up we're going to dig in to\nthe maki rolls.\n\n924\n01:05:35,180 --> 01:05:42,030\nAnd this one right here has breaded shrimp\nand avocado and a little bit of fish on top.\n\n925\n01:05:42,030 --> 01:05:47,280\nAnd I'm not entirely sure what the sauce or\nthe powder is.\n\n926\n01:05:47,280 --> 01:05:53,190\nSo maybe dip it in a bit of soy.\n\n927\n01:05:53,190 --> 01:05:54,190\nMmmmm.\n\n928\n01:05:54,190 --> 01:05:55,190\nOh wow.\n\n929\n01:05:55,190 --> 01:05:56,190\nTasty?\n\n930\n01:05:56,190 --> 01:05:59,230\nThat is really nice.\n\n931\n01:05:59,230 --> 01:06:04,310\nOkay, one second to chew this.\n\n932\n01:06:04,310 --> 01:06:10,031\nSo, when we ordered this one off of the menu\nwe saw that it said acevichado which kind\n\n933\n01:06:10,031 --> 01:06:14,950\nof sounds like Ceviche and if you try this\nfish you'll be able to tell that it has been\n\n934\n01:06:14,950 --> 01:06:19,960\ncured in lime and it just has a very zesty\nfresh flavor.\n\n935\n01:06:19,960 --> 01:06:24,330\nYou actually don't even need the soy sauce\nbecause it is so flavorful on its own.\n\n936\n01:06:24,330 --> 01:06:28,330\nAnd I'm still not entirely sure about the\ngreen powder but I do like it.\n\n937\n01:06:28,330 --> 01:06:34,200\nSo yeah, that is like a really interesting\ntwist on sushi because you have the ceviche\n\n938\n01:06:34,200 --> 01:06:35,650\ninfluence coming through.\n\n939\n01:06:35,650 --> 01:06:38,660\nSo pretty cool.\n\n940\n01:06:38,660 --> 01:06:46,859\nPlaza Mayor, also known as Plaza de Armas,\nis located in the city centre.\n\n941\n01:06:46,859 --> 01:06:51,340\nThe square is flanked by many historic buildings\nand if you’re looking for colonial architecture,\n\n942\n01:06:51,340 --> 01:06:53,780\nthis is the place to find it.\n\n943\n01:06:53,780 --> 01:07:00,970\nThe San Francisco Monastery is located just\na few blocks away from the main plaza, and\n\n944\n01:07:00,970 --> 01:07:03,130\nit’s another site you won’t want to miss.\n\n945\n01:07:03,130 --> 01:07:07,850\nYou can only visit as part of a guided tour,\nbut inside you’ll find a library with antique\n\n946\n01:07:07,850 --> 01:07:13,500\ntexts, paintings from the days of the early\ncolony, and catacombs which contain thousands\n\n947\n01:07:13,500 --> 01:07:15,660\nof skulls and bones.\n\n948\n01:07:15,660 --> 01:07:19,260\nSo it is time for another lunch video here\nin Lima.\n\n949\n01:07:19,260 --> 01:07:20,950\nToday we're filming downtown.\n\n950\n01:07:20,950 --> 01:07:25,060\nSo we popped into one of the few restaurants\nthat was willing to serve us lunch at eleven\n\n951\n01:07:25,060 --> 01:07:30,020\nam because we're already starved and you know\nwhen we're hungry we get hangry.\n\n952\n01:07:30,020 --> 01:07:36,070\nSo here we are, we're going to be filming\na video about ocopa a la arequipeña and Papa\n\n953\n01:07:36,070 --> 01:07:37,070\na la Huancaína.\n\n954\n01:07:37,070 --> 01:07:40,260\nBoth are potato dishes served with sauces\nwhich are kind of similar but from different\n\n955\n01:07:40,260 --> 01:07:41,260\nregions.\n\n956\n01:07:41,260 --> 01:07:42,260\nSo we'll be sampling those.\n\n957\n01:07:42,260 --> 01:07:51,540\nSo the \ndish Sam is trying, Papa a la Huancaína,\n\n958\n01:07:51,540 --> 01:07:56,950\noriginated in the province of huancayo and\nthat is how it gets its name.\n\n959\n01:07:56,950 --> 01:07:59,260\nYeah, so let's talk about the ingredients\nhere.\n\n960\n01:07:59,260 --> 01:08:01,240\nSo the main thing here is the sauce.\n\n961\n01:08:01,240 --> 01:08:06,720\nI mean of course this is a potato dish but\nthis is a sauce that is made out of cheese,\n\n962\n01:08:06,720 --> 01:08:07,870\nmilk and rocoto.\n\n963\n01:08:07,870 --> 01:08:11,170\nAnd rocoto that is the yellow aji pepper.\n\n964\n01:08:11,170 --> 01:08:12,350\nYeah, exactly.\n\n965\n01:08:12,350 --> 01:08:17,060\nAnd this is something we're very familiar\nwith because it is often served at your Aunt's\n\n966\n01:08:17,060 --> 01:08:21,310\nand Grandma's house.\n\n967\n01:08:21,310 --> 01:08:27,301\nSo we love this dish.\n\n968\n01:08:27,301 --> 01:08:28,301\nWow.\n\n969\n01:08:28,301 --> 01:08:29,301\nGood stuff?\n\n970\n01:08:29,301 --> 01:08:30,301\nThis is easily one of my favorite Peruvian\ndishes.\n\n971\n01:08:30,301 --> 01:08:35,880\nLike I just love this sauce and then Peruvian\npotatoes are some of the best in the world,\n\n972\n01:08:35,880 --> 01:08:40,380\nso it is like you're combining this amazing\nsauce on top of really well prepared potatoes.\n\n973\n01:08:40,380 --> 01:08:41,569\nThat is amazing.\n\n974\n01:08:41,569 --> 01:08:48,369\nAnd the cool thing about this dish is that\nyou can find it just about everywhere in Peru.\n\n975\n01:08:48,369 --> 01:08:53,429\nYou can find this along the coast, in the\nSierras and even in the jungle.\n\n976\n01:08:53,429 --> 01:09:00,509\nSo yeah, and speaking of presentation this\nis usually served with black olives and hard\n\n977\n01:09:00,509 --> 01:09:01,509\nboiled eggs.\n\n978\n01:09:01,509 --> 01:09:03,409\nAnd these are small eggs.\n\n979\n01:09:03,409 --> 01:09:07,359\nI think these are quail eggs because they're\nquite little.\n\n980\n01:09:07,359 --> 01:09:10,159\nSo do you like it?\n\n981\n01:09:10,159 --> 01:09:11,279\nOh yeah.\n\n982\n01:09:11,279 --> 01:09:13,699\nMaybe I won't be sharing after all.\n\n983\n01:09:13,699 --> 01:09:18,679\nSo it is now time to try the second potato\ndish and that is ocopa a la arequipeña.\n\n984\n01:09:18,679 --> 01:09:22,929\nIf you have a look here we can see the plate\nand it is a little bit different from the\n\n985\n01:09:22,929 --> 01:09:23,929\nprevious one.\n\n986\n01:09:23,929 --> 01:09:25,949\nThis sauce is a little bit more green.\n\n987\n01:09:25,949 --> 01:09:29,849\nBut it is still served with a hard boiled\neggs and the black olives.\n\n988\n01:09:29,849 --> 01:09:35,469\nAnd the two main ingredients to make this\nsauce are aji and huacatay.\n\n989\n01:09:35,469 --> 01:09:37,509\nNo idea what huacatay is.\n\n990\n01:09:37,509 --> 01:09:39,469\nI have never seen this before.\n\n991\n01:09:39,469 --> 01:09:40,489\nNo clue.\n\n992\n01:09:40,489 --> 01:09:44,069\nNot very familiar with the food here in Peru.\n\n993\n01:09:44,069 --> 01:09:51,520\nUm, but aside from that the sauce also has\na bit of onions, garlic, milk, fresh cheese,\n\n994\n01:09:51,520 --> 01:10:00,100\nsome crumbled crackers and peanuts so it should\nbe a bit more crunchy than the one we had\n\n995\n01:10:00,100 --> 01:10:01,100\nearlier.\n\n996\n01:10:01,100 --> 01:10:03,749\nSo I'm going to grab a spoon here.\n\n997\n01:10:03,749 --> 01:10:10,730\nIt is time to serve yourself.\n\n998\n01:10:10,730 --> 01:10:14,000\nHelp myself.\n\n999\n01:10:14,000 --> 01:10:18,920\nServe yourself up.\n\n1000\n01:10:18,920 --> 01:10:19,920\nThere we go.\n\n1001\n01:10:19,920 --> 01:10:20,920\nLet's grab a bit more sauce so you can really\ntaste it.\n\n1002\n01:10:20,920 --> 01:10:21,920\nAlright, time to dig in.\n\n1003\n01:10:21,920 --> 01:10:22,920\nYeah.\n\n1004\n01:10:22,920 --> 01:10:23,920\nOh, and one thing worth noting.\n\n1005\n01:10:23,920 --> 01:10:26,119\nIf you don't want to go through the trouble\nof making the sauce from scratch.\n\n1006\n01:10:26,119 --> 01:10:31,030\nYou can go to the supermarket here in Peru\nand they sell these little packs that have\n\n1007\n01:10:31,030 --> 01:10:32,280\nthe powder already pre-made.\n\n1008\n01:10:32,280 --> 01:10:36,909\nAnd you just have to like add a little bit\nof milk and water and viola!\n\n1009\n01:10:36,909 --> 01:10:39,429\nInstant sauce out of the bag.\n\n1010\n01:10:39,429 --> 01:10:41,199\nBut let's try this.\n\n1011\n01:10:41,199 --> 01:10:42,199\nMmmmmm.\n\n1012\n01:10:42,199 --> 01:10:48,980\nSo yeah, so this one is a bit sweeter than\nthe one we had earlier.\n\n1013\n01:10:48,980 --> 01:10:50,679\nA lot sweeter actually.\n\n1014\n01:10:50,679 --> 01:10:52,320\nA lot sweeter.\n\n1015\n01:10:52,320 --> 01:10:53,320\nWow.\n\n1016\n01:10:53,320 --> 01:10:58,130\nIn the past when I've had it at my family's\nplace it is a bit more crunchy.\n\n1017\n01:10:58,130 --> 01:11:06,789\nBecause I guess they don't really chop their\npeanuts that finely so you can still kind\n\n1018\n01:11:06,789 --> 01:11:07,789\nof taste them.\n\n1019\n01:11:07,789 --> 01:11:09,639\nBut this one is very smooth and very creamy.\n\n1020\n01:11:09,639 --> 01:11:10,639\nAnd it is a bit spicier than the Huancaína\nwe had earlier.\n\n1021\n01:11:10,639 --> 01:11:11,969\nSo it is kind of spicy and sweet.\n\n1022\n01:11:11,969 --> 01:11:12,969\nIt is good.\n\n1023\n01:11:12,969 --> 01:11:18,670\nIt is good but I still prefer Papa a la Huancaína.\n\n1024\n01:11:18,670 --> 01:11:30,280\nThat is just a classic.\n\n1025\n01:11:30,280 --> 01:11:33,949\nAnother place to visit in Lima’s historic\ncentre is the main cathedral.\n\n1026\n01:11:33,949 --> 01:11:38,729\nThey offer a guided tour, which is very informative,\nand you can also climb down into the crypt\n\n1027\n01:11:38,729 --> 01:11:47,389\nbeneath the church.\n\n1028\n01:11:47,389 --> 01:11:50,969\nJust down the street from the Cathedral you’ll\nfind the Government Palace.\n\n1029\n01:11:50,969 --> 01:11:54,469\nIf you time your visit just right, you’ll\nbe able to watch the changing of the guard.\n\n1030\n01:11:54,469 --> 01:11:55,469\nUnfortunately, we had just missed it!\n\n1031\n01:11:55,469 --> 01:12:07,940\nSo it is past twelve noon which I think means\nit is acceptable to get a little boozy.\n\n1032\n01:12:07,940 --> 01:12:17,670\nWe are going to be doing a taste test of Pisco\nSour versus Chilcano.\n\n1033\n01:12:17,670 --> 01:12:24,900\nBoth drinks are made with Pisco but they are\nquite different so those should be coming\n\n1034\n01:12:24,900 --> 01:12:25,900\nsoon.\n\n1035\n01:12:25,900 --> 01:12:26,900\nSo the cocktail has arrived.\n\n1036\n01:12:26,900 --> 01:12:27,900\nThis is the Pisco Sour.\n\n1037\n01:12:27,900 --> 01:12:28,900\nYes.\n\n1038\n01:12:28,900 --> 01:12:29,900\nAnd this is my all-time favorite Peruvian\ndrink.\n\n1039\n01:12:29,900 --> 01:12:30,900\nIt is amazing.\n\n1040\n01:12:30,900 --> 01:12:34,929\nI can't wait to try it here.\n\n1041\n01:12:34,929 --> 01:12:37,550\nSo how does it taste?\n\n1042\n01:12:37,550 --> 01:12:38,550\nAs you might imagine.\n\n1043\n01:12:38,550 --> 01:12:39,600\nIt is sour.\n\n1044\n01:12:39,600 --> 01:12:40,780\nBut also quite sweet.\n\n1045\n01:12:40,780 --> 01:12:41,780\nYeah.\n\n1046\n01:12:41,780 --> 01:12:46,479\nSo, the Pisco Sour is made from a number of\ndifferent ingredients so you've got your grape\n\n1047\n01:12:46,479 --> 01:12:51,690\nbrandy the Pisco which actually comes from\nthe town of Pisco here in Peru.\n\n1048\n01:12:51,690 --> 01:12:52,690\nYeah.\n\n1049\n01:12:52,690 --> 01:12:53,690\nThen you've got your egg white on top.\n\n1050\n01:12:53,690 --> 01:12:57,579\nIf you take a look down here you've got your\negg white on top, a little bit of bitter which\n\n1051\n01:12:57,579 --> 01:12:59,420\nis the brown.\n\n1052\n01:12:59,420 --> 01:13:00,420\nNice and frothy.\n\n1053\n01:13:00,420 --> 01:13:01,630\nYes, that is the key.\n\n1054\n01:13:01,630 --> 01:13:06,590\nAnd then here you also have lemon or lime\njuice and often a little bit of syrup added\n\n1055\n01:13:06,590 --> 01:13:08,230\nto give it some extra bit of sugar.\n\n1056\n01:13:08,230 --> 01:13:09,230\nExtra bit of sweet.\n\n1057\n01:13:09,230 --> 01:13:11,570\nSo that is one very sweet cocktail.\n\n1058\n01:13:11,570 --> 01:13:12,570\nVery refreshing on a hot day.\n\n1059\n01:13:12,570 --> 01:13:17,750\nYeah, and this is considered the National\ndrink of Peru.\n\n1060\n01:13:17,750 --> 01:13:21,250\nMixing it all up with my little seahorse.\n\n1061\n01:13:21,250 --> 01:13:28,530\nSo I ordered the Chilcano and this is a cocktail\nthat is made with Pisco, ginger ale and a\n\n1062\n01:13:28,530 --> 01:13:29,530\nlittle bit of lime juice.\n\n1063\n01:13:29,530 --> 01:13:30,530\nYou know who would really like this?\n\n1064\n01:13:30,530 --> 01:13:31,530\nWould be my Mom.\n\n1065\n01:13:31,530 --> 01:13:32,800\nShe loves ginger ale.\n\n1066\n01:13:32,800 --> 01:13:40,420\nThat is \na little stronger than I was expecting.\n\n1067\n01:13:40,420 --> 01:13:41,420\nPotent.\n\n1068\n01:13:41,420 --> 01:13:42,420\nPotent.\n\n1069\n01:13:42,420 --> 01:13:47,420\nI was hoping it would be a little bit watered\ndown with all of the ice cubes but no that\n\n1070\n01:13:47,420 --> 01:13:50,920\nis definitely got Pisco in there and you can\ntaste it.\n\n1071\n01:13:50,920 --> 01:13:52,059\nIt burns on the way down.\n\n1072\n01:13:52,059 --> 01:13:53,059\nI might need to help you out with that one\nhuh?\n\n1073\n01:13:53,059 --> 01:14:01,389\nActually, the first time we tried Chilcanos\nit was in Cusco, we thought we were going\n\n1074\n01:14:01,389 --> 01:14:05,610\nto a Pisco museum but when we got there it\nwas actually more like a bar.\n\n1075\n01:14:05,610 --> 01:14:08,380\nSo we ordered I think it was like four different\nChilcanos with different flavors.\n\n1076\n01:14:08,380 --> 01:14:10,050\nSo that was pretty cool.\n\n1077\n01:14:10,050 --> 01:14:13,139\nThis one that I'm having right now is just\nthe classic.\n\n1078\n01:14:13,139 --> 01:14:15,239\nBasically ginger ale, lime and Pisco.\n\n1079\n01:14:15,239 --> 01:14:18,437\nBut you can get fancy and like make strawberry\nones, cinnamon ones and just you know different\n\n1080\n01:14:18,437 --> 01:14:19,437\nflavors.\n\n1081\n01:14:19,437 --> 01:14:28,230\nSo one of our favorite things to do in Lima\nwhenever we're in the city is to come to Kennedy\n\n1082\n01:14:28,230 --> 01:14:29,230\nPark.\n\n1083\n01:14:29,230 --> 01:14:32,110\nAnd they have so many stray cats that are\ntaken care of by the locals.\n\n1084\n01:14:32,110 --> 01:14:36,059\nYou can buy a little bit of cat food and feed\nthem and play with them.\n\n1085\n01:14:36,059 --> 01:14:41,110\nAnd they're all really friendly.\n\n1086\n01:14:41,110 --> 01:14:46,070\nFor us the cats are the main attraction, however,\naside from that, the park also hosts an outdoor\n\n1087\n01:14:46,070 --> 01:14:48,050\nhippie fair which is worth checking out.\n\n1088\n01:14:48,050 --> 01:15:03,920\nThat, or just go play with the cats!\n\n1089\n01:15:03,920 --> 01:15:39,630\nSo it is dinnertime here in Lima and we are\nat a place called La Lucha which specializes\n\n1090\n01:15:39,630 --> 01:15:50,170\nin sandwiches so we've ordered a Chicharrón\nsandwich which is like a fried pork.\n\n1091\n01:15:50,170 --> 01:15:51,170\nIt should be really tasty.\n\n1092\n01:15:51,170 --> 01:15:52,170\nWe are waiting for our food to get here.\n\n1093\n01:15:52,170 --> 01:15:53,170\nAnd yeah, let's get started.\n\n1094\n01:15:53,170 --> 01:15:54,170\nSo our food has arrived.\n\n1095\n01:15:54,170 --> 01:15:55,170\nYeah we've got our Pan con Chicharrón.\n\n1096\n01:15:55,170 --> 01:15:56,170\nIt's looking good.\n\n1097\n01:15:56,170 --> 01:15:57,170\nIt looks amazing.\n\n1098\n01:15:57,170 --> 01:15:58,170\nIf you look down here you really get a good\ntour of what we have.\n\n1099\n01:15:58,170 --> 01:15:59,170\nSo we've got a bun and inside it looks like\nwe've got lots of onion.\n\n1100\n01:15:59,170 --> 01:16:00,170\nI'm guessing it is sweet onion.\n\n1101\n01:16:00,170 --> 01:16:01,170\nYeah.\n\n1102\n01:16:01,170 --> 01:16:03,030\nThen we have the fried pork and then the kamote\n- the sweet potato.\n\n1103\n01:16:03,030 --> 01:16:04,030\nExactly.\n\n1104\n01:16:04,030 --> 01:16:05,030\nSo that looks like a pretty awesome sandwich.\n\n1105\n01:16:05,030 --> 01:16:06,030\nLet's try it now.\n\n1106\n01:16:06,030 --> 01:16:07,030\nYes.\n\n1107\n01:16:07,030 --> 01:16:08,030\nIs it ready?\n\n1108\n01:16:08,030 --> 01:16:09,030\nAlright, it is my first bite.\n\n1109\n01:16:09,030 --> 01:16:10,030\nMmmm.\n\n1110\n01:16:10,030 --> 01:16:11,030\nIt's so good.\n\n1111\n01:16:11,030 --> 01:16:19,210\nIt's so good.\n\n1112\n01:16:19,210 --> 01:16:35,139\nYou know what really makes a sandwich.\n\n1113\n01:16:35,139 --> 01:16:37,349\nI mean the meat is awesome it is really good\nquality but it is the sweet potato.\n\n1114\n01:16:37,349 --> 01:16:38,349\nI love having sweet potato in my sandwich.\n\n1115\n01:16:38,349 --> 01:16:40,400\nThat's an unusual ingredient but it works\ndoesn't it?\n\n1116\n01:16:40,400 --> 01:16:42,909\nIt does.\n\n1117\n01:16:42,909 --> 01:16:49,840\nLima’s Mercado Indio is located along Petit\nThouars, and this is where visitors can come\n\n1118\n01:16:49,840 --> 01:16:51,820\nto do all their souvenir shopping.\n\n1119\n01:16:51,820 --> 01:16:56,650\nWhether it’s alpaca sweaters, chess sets,\nwarm slippers, or silver jewelry you’re\n\n1120\n01:16:56,650 --> 01:17:02,750\nafter, you can find it all here.\n\n1121\n01:17:02,750 --> 01:17:15,710\nIt is lunchtime again here in Lima and today\nwe are going to be trying a traditional dish\n\n1122\n01:17:15,710 --> 01:17:16,710\ncalled Ají de gallina.\n\n1123\n01:17:16,710 --> 01:17:22,480\nThis is probably like one of those national\ndishes that you can find at almost any restaurant.\n\n1124\n01:17:22,480 --> 01:17:29,340\nBut we're eating it at a place called Republica\nwhich makes Peruvian dishes but kind of like\n\n1125\n01:17:29,340 --> 01:17:31,210\nin a casual fast food setting.\n\n1126\n01:17:31,210 --> 01:17:32,210\nSo yeah, it should be interesting.\n\n1127\n01:17:32,210 --> 01:17:38,969\nWe've placed our order and that should be\ncoming soon.\n\n1128\n01:17:38,969 --> 01:17:44,920\nOkay, so the food is already here.\n\n1129\n01:17:44,920 --> 01:17:45,969\nThat came very quickly.\n\n1130\n01:17:45,969 --> 01:17:48,170\nSo let's have a look at the plate.\n\n1131\n01:17:48,170 --> 01:17:53,160\nThis is Ají de gallina and as you can see\nit is kind of like a chicken stew.\n\n1132\n01:17:53,160 --> 01:18:00,030\nIt is made with shredded chicken and the sauce\nhas a cream, cheese and peanut base.\n\n1133\n01:18:00,030 --> 01:18:04,600\nAnd also the way they thicken this sauce is\nby adding bread crumbs that have been soaked\n\n1134\n01:18:04,600 --> 01:18:11,370\nin either a broth or milk and this is served\nwith rice or boiled potatoes.\n\n1135\n01:18:11,370 --> 01:18:14,480\nAnd the boiled potatoes and kind of hiding\nunderneath all of the chicken here.\n\n1136\n01:18:14,480 --> 01:18:15,590\nOh, we do have boiled potatoes.\n\n1137\n01:18:15,590 --> 01:18:16,590\nWe do.\n\n1138\n01:18:16,590 --> 01:18:17,590\nYeah.\n\n1139\n01:18:17,590 --> 01:18:18,590\nI thought we were just given rice.\n\n1140\n01:18:18,590 --> 01:18:19,800\nSo this is a very hearty meal.\n\n1141\n01:18:19,800 --> 01:18:24,449\nI'm kind of glad we're sharing one plate because\nthere is no way I could eat all of this.\n\n1142\n01:18:24,449 --> 01:18:25,920\nUm, but yeah, let's dig right in.\n\n1143\n01:18:25,920 --> 01:18:28,150\nI'm just going to try it with rice here.\n\n1144\n01:18:28,150 --> 01:18:30,579\nLook at that.\n\n1145\n01:18:30,579 --> 01:18:33,820\nThis looks so good.\n\n1146\n01:18:33,820 --> 01:18:38,750\nThis is one of my favorite ways that chicken\nis prepared here in Peru.\n\n1147\n01:18:38,750 --> 01:18:40,540\nI love this dish.\n\n1148\n01:18:40,540 --> 01:18:41,540\nMmmmhmmm.\n\n1149\n01:18:41,540 --> 01:18:47,250\nAnd, I don't know if I forgot to mention this\nbut another key ingredient is Aji.\n\n1150\n01:18:47,250 --> 01:18:49,050\nThe hot pepper.\n\n1151\n01:18:49,050 --> 01:18:52,730\nBut because it has a cream base it is not\nsuper spicy.\n\n1152\n01:18:52,730 --> 01:18:54,659\nSo I really love this.\n\n1153\n01:18:54,659 --> 01:18:57,179\nLook, they actually gave us aji sauce too.\n\n1154\n01:18:57,179 --> 01:18:58,760\nIn case we want it spicier.\n\n1155\n01:18:58,760 --> 01:18:59,850\nMaybe we should add a little bit.\n\n1156\n01:18:59,850 --> 01:19:00,979\nIn case it wasn't enough.\n\n1157\n01:19:00,979 --> 01:19:04,010\nYeah, just dunk it all over that rice.\n\n1158\n01:19:04,010 --> 01:19:09,449\nI'm not sure if that is how it is done but\nthat is how we do it.\n\n1159\n01:19:09,449 --> 01:19:12,510\nSo let's see if that has more kick now.\n\n1160\n01:19:12,510 --> 01:19:14,889\nAnother quality control bite.\n\n1161\n01:19:14,889 --> 01:19:15,900\nQuality control.\n\n1162\n01:19:15,900 --> 01:19:18,940\nThat is what we call it.\n\n1163\n01:19:18,940 --> 01:19:19,940\nMmmmm.\n\n1164\n01:19:19,940 --> 01:19:21,469\nNow it is spicier.\n\n1165\n01:19:21,469 --> 01:19:22,989\nThat is good.\n\n1166\n01:19:22,989 --> 01:19:25,010\nNice and creamy too?\n\n1167\n01:19:25,010 --> 01:19:28,780\nFeel the burn.\n\n1168\n01:19:28,780 --> 01:19:36,110\nLima’s beaches are very pebbly and the waters\nare rather cold, but that doesn’t keep beach\n\n1169\n01:19:36,110 --> 01:19:37,440\ngoers away.\n\n1170\n01:19:37,440 --> 01:19:58,199\nIf you just want to sunbathe or cool off with\na quick dip, the beaches fit the bill.\n\n1171\n01:19:58,199 --> 01:20:01,559\nSo for today's lunch in Lima we are going\nto be having Chifa.\n\n1172\n01:20:01,559 --> 01:20:04,870\nAnd that is basically Chinese food with a\nPeruvian twist.\n\n1173\n01:20:04,870 --> 01:20:09,079\nSo you know how we always visit a country\nmaybe even Canada or the US and you go to\n\n1174\n01:20:09,079 --> 01:20:12,969\na Chinese buffet and you're like mmmm this\nis delicious and then you go to China and\n\n1175\n01:20:12,969 --> 01:20:15,920\nyou can't find any of the dishes you had at\na Chinese buffet.\n\n1176\n01:20:15,920 --> 01:20:21,179\nThat is because Chinese food really varies\nfrom one country to the next because incorporate\n\n1177\n01:20:21,179 --> 01:20:24,570\nyou know their spices and their cooking styles.\n\n1178\n01:20:24,570 --> 01:20:26,940\nSo Peruvian Chinese food is quite distinct.\n\n1179\n01:20:26,940 --> 01:20:30,530\nWe're going to be eating Chifa which literally\nmeans to eat rice.\n\n1180\n01:20:30,530 --> 01:20:37,429\nSo yeah, we've ordered a lot of food that\nis going to be coming soon and it should be\n\n1181\n01:20:37,429 --> 01:20:38,429\ninteresting.\n\n1182\n01:20:38,429 --> 01:20:40,650\nPeruvian Chinese food.\n\n1183\n01:20:40,650 --> 01:20:44,979\nApparently there are more than 6000 chifa\nrestaurants spread out across Lima, so we\n\n1184\n01:20:44,979 --> 01:20:48,130\ncan assure you that you won’t have any trouble\nfinding one.\n\n1185\n01:20:48,130 --> 01:21:02,739\nOn the contrary, it might be kind of hard\nto choose just one!\n\n1186\n01:21:02,739 --> 01:21:06,790\nIf you want to see what a local market looks\nlike, head over to Mercado de Surquillo.\n\n1187\n01:21:06,790 --> 01:21:10,730\nYou’ll find lots of fresh produce here,\nand it’s particularly busy if you come in\n\n1188\n01:21:10,730 --> 01:21:11,789\nthe early morning.\n\n1189\n01:21:11,789 --> 01:21:15,980\nThey also have little stands where you can\ngrab a bite if you get hungry.\n\n1190\n01:21:15,980 --> 01:21:29,679\nSo for today's video we are at a place called\nSanguchisimo and we're going to be eating\n\n1191\n01:21:29,679 --> 01:21:31,260\nsalchipapas by popular demand.\n\n1192\n01:21:31,260 --> 01:21:36,789\nWe had all of these people being like if you're\nin Lima you have to eat salchipapa.\n\n1193\n01:21:36,789 --> 01:21:43,170\nSo we listened to you, we tracked down this\nplace and we're excited to be trying this\n\n1194\n01:21:43,170 --> 01:21:44,170\ndish.\n\n1195\n01:21:44,170 --> 01:21:45,170\nSo our choripapas and salchipapas have arrived.\n\n1196\n01:21:45,170 --> 01:21:48,409\nWe've got the sausage one and the hot dog\none.\n\n1197\n01:21:48,409 --> 01:21:49,409\nLook at those portions.\n\n1198\n01:21:49,409 --> 01:21:50,409\nThat is a thing of beauty.\n\n1199\n01:21:50,409 --> 01:21:55,610\nAnd this is a street food snack that originated\nin the streets of Lima.\n\n1200\n01:21:55,610 --> 01:22:00,000\nBut now it has spread all over Latin America\nso you can find it in other countries which\n\n1201\n01:22:00,000 --> 01:22:01,070\nis pretty cool.\n\n1202\n01:22:01,070 --> 01:22:02,550\nDifferent variations everywhere.\n\n1203\n01:22:02,550 --> 01:22:07,320\nAnd it comes with four different sausages\nthat we've got here on this plate.\n\n1204\n01:22:07,320 --> 01:22:11,400\nWe've got ketchup, mayo, mustard and of course\naji.\n\n1205\n01:22:11,400 --> 01:22:14,349\nI think the aji is my favorite one.\n\n1206\n01:22:14,349 --> 01:22:15,349\nYes, mine too.\n\n1207\n01:22:15,349 --> 01:22:17,099\nSo we may need to ask for an extra container.\n\n1208\n01:22:17,099 --> 01:22:21,579\nAnd this is like a really nice spicy sauce\nthat you'll find almost everywhere in Peru.\n\n1209\n01:22:21,579 --> 01:22:23,820\nIt is always a staple at the table.\n\n1210\n01:22:23,820 --> 01:22:27,869\nSo yeah, I'm really looking forward to digging\nin to this.\n\n1211\n01:22:27,869 --> 01:22:29,349\nIt looks fantastic.\n\n1212\n01:22:29,349 --> 01:22:31,909\nSo let's just go for it.\n\n1213\n01:22:31,909 --> 01:22:33,580\nSo on top here we have.\n\n1214\n01:22:33,580 --> 01:22:34,690\nLook at all of that cheese!\n\n1215\n01:22:34,690 --> 01:22:38,489\nYeah, that is a lot of cheese and some fried\negg as well.\n\n1216\n01:22:38,489 --> 01:22:42,389\nAnd when we were placing our order they asked\nus do you want your egg like well fried or\n\n1217\n01:22:42,389 --> 01:22:44,159\ndo you want it a little bit runny.\n\n1218\n01:22:44,159 --> 01:22:50,760\nAnd there is nothing that grosses out Sam\nmore than runny eggs so we got ours well done\n\n1219\n01:22:50,760 --> 01:22:51,989\nsunny side up.\n\n1220\n01:22:51,989 --> 01:22:54,690\nSo yeah, I kind of like my eggs runny.\n\n1221\n01:22:54,690 --> 01:22:56,130\nI like them juicy.\n\n1222\n01:22:56,130 --> 01:22:58,469\nI don't like my runny eggs.\n\n1223\n01:22:58,469 --> 01:23:01,320\nIt grosses me out when the yolk bursts.\n\n1224\n01:23:01,320 --> 01:23:02,320\nYeah.\n\n1225\n01:23:02,320 --> 01:23:03,420\nSam is always like take it away.\n\n1226\n01:23:03,420 --> 01:23:05,329\nI can't look at the plate.\n\n1227\n01:23:05,329 --> 01:23:06,329\nTake it away.\n\n1228\n01:23:06,329 --> 01:23:11,780\nBut anyways, I've got a little bit of everything\non here.\n\n1229\n01:23:11,780 --> 01:23:12,869\nMy French Fry, my hot dog, my egg and cheese.\n\n1230\n01:23:12,869 --> 01:23:16,880\nLook at the sauce.\n\n1231\n01:23:16,880 --> 01:23:19,179\nAnd yes let's dip it into the aji.\n\n1232\n01:23:19,179 --> 01:23:20,179\nCan't forget that.\n\n1233\n01:23:20,179 --> 01:23:21,179\nLoad up on that aji.\n\n1234\n01:23:21,179 --> 01:23:22,179\nThat is a massive bite.\n\n1235\n01:23:22,179 --> 01:23:23,179\nUgh.\n\n1236\n01:23:23,179 --> 01:23:24,179\nHot.\n\n1237\n01:23:24,179 --> 01:23:25,179\nAw!\n\n1238\n01:23:25,179 --> 01:23:26,179\nA little messy.\n\n1239\n01:23:26,179 --> 01:23:27,179\nWow.\n\n1240\n01:23:27,179 --> 01:23:28,760\nThat is good.\n\n1241\n01:23:28,760 --> 01:23:35,599\nGive me one minute.\n\n1242\n01:23:35,599 --> 01:23:40,729\nThis is wonderful.\n\n1243\n01:23:40,729 --> 01:23:53,940\nIf I were a kid I feel like I would want to\neat this everyday.\n\n1244\n01:23:53,940 --> 01:23:55,289\nI would be like Mom, please salchipapa for\nlunch.\n\n1245\n01:23:55,289 --> 01:23:58,099\nIt is really good.\n\n1246\n01:23:58,099 --> 01:24:00,110\nIt is really hot.\n\n1247\n01:24:00,110 --> 01:24:03,130\nI just burned my mouth when I took that first\nbite.\n\n1248\n01:24:03,130 --> 01:24:04,130\nBut look at that.\n\n1249\n01:24:04,130 --> 01:24:07,249\nYeah, it has got a lot of ingredients that\nkids would love.\n\n1250\n01:24:07,249 --> 01:24:08,249\nYeah.\n\n1251\n01:24:08,249 --> 01:24:12,550\nYou've got your french fries, you've got your\ncheese, you've got your eggs, you've got your\n\n1252\n01:24:12,550 --> 01:24:14,730\nhot dog, you've got your nice sauces.\n\n1253\n01:24:14,730 --> 01:24:17,489\nThat is ticking off a lot of boxes for sure.\n\n1254\n01:24:17,489 --> 01:24:18,760\nIt is wonderful.\n\n1255\n01:24:18,760 --> 01:24:21,499\nAnd I have to say the aji at this restaurant\nis actually really spicy.\n\n1256\n01:24:21,499 --> 01:24:26,429\nIt is the spiciest which I've had.\n\n1257\n01:24:26,429 --> 01:24:29,409\nSo right now we are visiting Park Maria Reiche.\n\n1258\n01:24:29,409 --> 01:24:34,679\nWhich is a real cool park where they've recreated\nthe Nazca lines using flowers and different\n\n1259\n01:24:34,679 --> 01:24:35,679\nplants.\n\n1260\n01:24:35,679 --> 01:24:39,091\nSo if you don't want to go all the way down\nto Nazca, and you don't want to fly in one\n\n1261\n01:24:39,091 --> 01:24:44,110\nof those tiny planes, you can come here and\nkind of get an idea what the Nazca lines look\n\n1262\n01:24:44,110 --> 01:24:45,110\nlike.\n\n1263\n01:24:45,110 --> 01:24:47,210\nI mean these are obviously much smaller.\n\n1264\n01:24:47,210 --> 01:25:03,360\nIf you have a bit of a sweet tooth, you’ll\ncertainly enjoy diving into Peruvian desserts.\n\n1265\n01:25:03,360 --> 01:25:13,739\nThere are a few classics that you simple shouldn’t\nmiss, including: Suspiro a la limeña and\n\n1266\n01:25:13,739 --> 01:25:17,190\nMerengado de chirimoya.\n\n1267\n01:25:17,190 --> 01:25:19,960\nAnother fun way to experience the city is\nby bike.\n\n1268\n01:25:19,960 --> 01:25:24,519\nHead down to the boardwalk where you can hire\na bicycle for a few hours and bike the length\n\n1269\n01:25:24,519 --> 01:25:25,900\nof the coast.\n\n1270\n01:25:25,900 --> 01:25:32,110\nSo it is time for another food video and today\nwe are going to be trying something that is\n\n1271\n01:25:32,110 --> 01:25:33,110\ncalled Causa.\n\n1272\n01:25:33,110 --> 01:25:37,920\nCausa, it is kind of like a shepherds pie\nif you haven't tried it before, it is made\n\n1273\n01:25:37,920 --> 01:25:41,829\nwith yellow mashed potato and you can get\nlots of different fillings.\n\n1274\n01:25:41,829 --> 01:25:45,409\nSo we've ordered two different varieties and\nthat should be coming soon and it is going\n\n1275\n01:25:45,409 --> 01:25:46,409\nto be delicious.\n\n1276\n01:25:46,409 --> 01:25:47,409\nI love the causa.\n\n1277\n01:25:47,409 --> 01:25:52,199\nSo the causa has arrived and it is a thing\nof beauty.\n\n1278\n01:25:52,199 --> 01:25:54,469\nHow excited are you for your food, Sam?\n\n1279\n01:25:54,469 --> 01:25:55,780\nYeah, it looks like artwork.\n\n1280\n01:25:55,780 --> 01:25:58,789\nI almost feel guilty tucking in to it.\n\n1281\n01:25:58,789 --> 01:25:59,789\nAlmost.\n\n1282\n01:25:59,789 --> 01:26:03,019\nOkay, so let's talk about the key ingredients\nthat make up causa.\n\n1283\n01:26:03,019 --> 01:26:10,310\nSo you have your yellow potato, lime and aji\nwhich is the yellow hot pepper.\n\n1284\n01:26:10,310 --> 01:26:11,310\nYeah.\n\n1285\n01:26:11,310 --> 01:26:14,030\nAnd in terms of fillings you can have lots\nof different ones.\n\n1286\n01:26:14,030 --> 01:26:17,070\nSo Sam went with the classic which has.\n\n1287\n01:26:17,070 --> 01:26:22,659\nMine has chicken and you can also see that\nthere is some avocado here on the side as\n\n1288\n01:26:22,659 --> 01:26:23,659\nwell.\n\n1289\n01:26:23,659 --> 01:26:25,110\nAnd that looks like some mayo.\n\n1290\n01:26:25,110 --> 01:26:26,860\nA mayo sauce on top.\n\n1291\n01:26:26,860 --> 01:26:28,610\nI'm just going to dig right in.\n\n1292\n01:26:28,610 --> 01:26:30,559\nI'm going right to the bottom.\n\n1293\n01:26:30,559 --> 01:26:37,690\nIt is like cutting into a tower.\n\n1294\n01:26:37,690 --> 01:26:38,710\nWow.\n\n1295\n01:26:38,710 --> 01:26:42,789\nThat is really good.\n\n1296\n01:26:42,789 --> 01:26:43,809\nYeah?\n\n1297\n01:26:43,809 --> 01:26:44,829\nYeah.\n\n1298\n01:26:44,829 --> 01:26:51,679\nAnd with this particular causa it is really\nsalty.\n\n1299\n01:26:51,679 --> 01:26:52,679\nYou can tell they've added a lot of salt to\nit.\n\n1300\n01:26:52,679 --> 01:26:56,130\nBut it just like, when you get that much yellow\npotatoes, it is just oh man it is so good.\n\n1301\n01:26:56,130 --> 01:27:01,639\nIt is almost like having Mom's mashed potatoes\nback home or something but with much better\n\n1302\n01:27:01,639 --> 01:27:02,639\ndressings.\n\n1303\n01:27:02,639 --> 01:27:05,260\nWith the chicken and the sauce and the avocado.\n\n1304\n01:27:05,260 --> 01:27:07,239\nOh man, that is good.\n\n1305\n01:27:07,239 --> 01:27:08,829\nOkay and let's talk about the chicken.\n\n1306\n01:27:08,829 --> 01:27:10,010\nIs it shredded chicken?\n\n1307\n01:27:10,010 --> 01:27:13,710\nLike the one we had in Aji de Gallina or is\nit chopped.\n\n1308\n01:27:13,710 --> 01:27:15,670\nIt is shredded chicken.\n\n1309\n01:27:15,670 --> 01:27:16,670\nYeah.\n\n1310\n01:27:16,670 --> 01:27:17,670\nOkay.\n\n1311\n01:27:17,670 --> 01:27:22,869\nOne more bite for quality control.\n\n1312\n01:27:22,869 --> 01:27:23,869\nResearch purposes.\n\n1313\n01:27:23,869 --> 01:27:26,300\nThat is good stuff.\n\n1314\n01:27:26,300 --> 01:27:32,289\nAnd I am beyond excited for mine because I\nsaw Causa Acevichado on the menu and that\n\n1315\n01:27:32,289 --> 01:27:33,840\nis a ceviche causa.\n\n1316\n01:27:33,840 --> 01:27:35,329\nLook at that.\n\n1317\n01:27:35,329 --> 01:27:36,329\nWoah.\n\n1318\n01:27:36,329 --> 01:27:42,199\nSo I've got my fish, a little bit of fish\nthat has been kind of cooked in lime.\n\n1319\n01:27:42,199 --> 01:27:48,400\nI have my red onions, I have my hot chili\npeppers and of course my yellow mashed potato\n\n1320\n01:27:48,400 --> 01:27:50,030\nwith a bit of mayo.\n\n1321\n01:27:50,030 --> 01:27:51,459\nSuper fancy over there.\n\n1322\n01:27:51,459 --> 01:27:52,459\nI know.\n\n1323\n01:27:52,459 --> 01:27:57,889\nAnd if you know how much I love ceviche this\nis just the perfect dish for me really.\n\n1324\n01:27:57,889 --> 01:27:59,290\nYou're doing a good job of toppling it already.\n\n1325\n01:27:59,290 --> 01:28:02,249\nI don't know why but I'm blowing on my food.\n\n1326\n01:28:02,249 --> 01:28:03,249\nThat is such a habit.\n\n1327\n01:28:03,249 --> 01:28:04,249\nIt is cold.\n\n1328\n01:28:04,249 --> 01:28:06,329\nIt is a cold dish.\n\n1329\n01:28:06,329 --> 01:28:07,489\nMmmmm.\n\n1330\n01:28:07,489 --> 01:28:09,820\nOh, yeah.\n\n1331\n01:28:09,820 --> 01:28:15,650\nThe best of both worlds?\n\n1332\n01:28:15,650 --> 01:28:18,120\nIt is so good.\n\n1333\n01:28:18,120 --> 01:28:19,120\nThe lime.\n\n1334\n01:28:19,120 --> 01:28:20,120\nSo much lime.\n\n1335\n01:28:20,120 --> 01:28:21,120\nAnd it is so tangy.\n\n1336\n01:28:21,120 --> 01:28:22,610\nAnd a little spicy.\n\n1337\n01:28:22,610 --> 01:28:26,500\nWith those little pieces of red hot chili.\n\n1338\n01:28:26,500 --> 01:28:27,500\nMmmmm.\n\n1339\n01:28:27,500 --> 01:28:28,949\nThis is my favorite.\n\n1340\n01:28:28,949 --> 01:28:33,599\nI haven't even tried yours but I know this\nis my favorite.\n\n1341\n01:28:33,599 --> 01:28:36,010\nMmmmm.\n\n1342\n01:28:36,010 --> 01:28:38,449\nAnd that’s a wrap for the Peruvian capital.\n\n1343\n01:28:38,449 --> 01:28:42,130\nWe had a wonderful time visiting Lima and\nwe hope that you’ll consider adding this\n\n1344\n01:28:42,130 --> 01:28:45,289\ndestination to your travel bucket list if\nyou come to Peru.\n\n1345\n01:28:45,289 --> 01:28:50,170\nAs always, if you have any other suggestions\nof delicious foods to try, or cool things\n\n1346\n01:28:50,170 --> 01:28:54,749\nto do in Lima that we may not have mentioned,\nfeel free to share those with travellers in\n\n1347\n01:28:54,749 --> 01:28:56,190\nthe comments below.\n\n1348\n01:28:56,190 --> 01:29:02,909\nFor more food and travel videos from around\nthe world, be sure to hit subscribe!\n\n1349\n01:29:02,909 --> 01:29:07,499\nAfter spending some time in Lima, we flew\ninto Iquitos for the final leg of our Peruvian\n\n1350\n01:29:07,499 --> 01:29:08,499\nadventure.\n\n1351\n01:29:08,499 --> 01:29:12,670\nThe landscape changed from arid deserts to\nmountains and finally to jungle as our flight\n\n1352\n01:29:12,670 --> 01:29:17,340\ncrossed the country, and once we arrived,\nthe first thing we did was hop into a tuk-tuk\n\n1353\n01:29:17,340 --> 01:29:24,750\nto take us into the city.\n\n1354\n01:29:24,750 --> 01:29:27,880\nSo we have made it to Iquitos.\n\n1355\n01:29:27,880 --> 01:29:29,480\nWe had some lunch, we had a nap.\n\n1356\n01:29:29,480 --> 01:29:33,079\nIt is now time to explore but first up we\nhave to show you our hotel.\n\n1357\n01:29:33,079 --> 01:29:36,070\nIt is called Hotel Epoca and it is super cool.\n\n1358\n01:29:36,070 --> 01:29:40,800\nIt is a colonial building with a cute terrace\nand you just have to see it.\n\n1359\n01:29:40,800 --> 01:29:43,389\nSo let's go.\n\n1360\n01:29:43,389 --> 01:29:45,119\nI know.\n\n1361\n01:29:45,119 --> 01:29:52,900\nSo they have some cool historical photographs\nalong here.\n\n1362\n01:29:52,900 --> 01:29:58,079\nLet me show you my favorite.\n\n1363\n01:29:58,079 --> 01:30:01,699\nThis right here Iquitos in the 1920s.\n\n1364\n01:30:01,699 --> 01:30:02,699\nFlapper culture at its finest.\n\n1365\n01:30:02,699 --> 01:30:03,699\nHow cool is that?\n\n1366\n01:30:03,699 --> 01:30:06,380\nAnd I like this one.\n\n1367\n01:30:06,380 --> 01:30:07,380\nFancy.\n\n1368\n01:30:07,380 --> 01:30:08,829\nLooks very posh.\n\n1369\n01:30:08,829 --> 01:30:11,060\nDrinking coffee on the balcony.\n\n1370\n01:30:11,060 --> 01:30:12,869\nIquitos is a really fascinating city.\n\n1371\n01:30:12,869 --> 01:30:17,150\nIt is the largest city in the world that cannot\nbe reached by road, which means that if you\n\n1372\n01:30:17,150 --> 01:30:20,370\nwant to visit, you either have to take a plane\nor a boat to get there.\n\n1373\n01:30:20,370 --> 01:30:25,969\nFor many, Iquitos is just a quick stopover\nen route to an Amazon river cruise or a jungle\n\n1374\n01:30:25,969 --> 01:30:32,809\nstay, however, we were pretty excited to get\nto explore this colonial city.\n\n1375\n01:30:32,809 --> 01:30:40,030\nSo favorite part of the city so far is walking\nalong the riverfront.\n\n1376\n01:30:40,030 --> 01:30:43,679\nWe've got the Rio Amazonas just over there.\n\n1377\n01:30:43,679 --> 01:30:47,269\nAnd it is a really scenic walk.\n\n1378\n01:30:47,269 --> 01:30:51,829\nIt is, it reminds us so much of Luang Prabang\nin Laos.\n\n1379\n01:30:51,829 --> 01:30:52,829\nYes.\n\n1380\n01:30:52,829 --> 01:31:03,550\nLike it is bringing us right back.\n\n1381\n01:31:03,550 --> 01:31:08,729\nSo similar.\n\n1382\n01:31:08,729 --> 01:31:11,320\nRrrrrr.\n\n1383\n01:31:11,320 --> 01:31:13,880\nWe can hear those engines purring.\n\n1384\n01:31:13,880 --> 01:31:18,809\nYes, something that also reminds us so much\nof Southeast Asia is all of the tuk-tuk.\n\n1385\n01:31:18,809 --> 01:31:20,429\nIt is a city of tuk-tuk.\n\n1386\n01:31:20,429 --> 01:31:24,739\nYou see motorcycles and rickshaw drivers everywhere.\n\n1387\n01:31:24,739 --> 01:31:35,170\nAnd right behind us is a really cool building.\n\n1388\n01:31:35,170 --> 01:31:38,880\nIt is an Iron House and that was built by\nGustav Eiffel and brought piece by piece all\n\n1389\n01:31:38,880 --> 01:31:43,090\nthe way from France in 1890.\n\n1390\n01:31:43,090 --> 01:31:44,090\nWow!\n\n1391\n01:31:44,090 --> 01:31:45,659\nOr so rumor has it!\n\n1392\n01:31:45,659 --> 01:31:50,050\nThere is little evidence tying Eiffel to this\nbuilding, but the mystery keeps people visiting\n\n1393\n01:31:50,050 --> 01:31:59,110\n.\n\n1394\n01:31:59,110 --> 01:32:03,190\nWe spent the rest of the afternoon just wandering\naround Iquitos on foot.\n\n1395\n01:32:03,190 --> 01:32:06,979\nWe didn’t have a map and we didn't have\na guide, but we somehow managed to hit a lot\n\n1396\n01:32:06,979 --> 01:32:11,560\nof the main landmarks and then some.\n\n1397\n01:32:11,560 --> 01:32:32,400\nWell I would say it has been a pretty fun\nfirst half day of exploration.\n\n1398\n01:32:32,400 --> 01:32:34,209\nWe're really enjoying the town so far.\n\n1399\n01:32:34,209 --> 01:32:35,209\nYes.\n\n1400\n01:32:35,209 --> 01:32:39,619\nThis is a place I have wanted to visit for\nsuch a long time because my Grandma is actually\n\n1401\n01:32:39,619 --> 01:32:40,619\nfrom this area.\n\n1402\n01:32:40,619 --> 01:32:45,239\nNot from the city but from like a tiny little\ncolony in the middle of the jungle that no\n\n1403\n01:32:45,239 --> 01:32:46,239\nlonger even exists.\n\n1404\n01:32:46,239 --> 01:32:47,239\nI know.\n\n1405\n01:32:47,239 --> 01:32:48,239\nSo it is pretty cool here.\n\n1406\n01:32:48,239 --> 01:32:52,800\nI feel like we have a much greater appreciation\nof where she is from and the kinds of food\n\n1407\n01:32:52,800 --> 01:32:57,229\nshe has been eating because if you stay tune\nto our channel we're going to be filming a\n\n1408\n01:32:57,229 --> 01:33:01,119\nlot of food vlogs of all the regional cuisine\nfrom the Amazon.\n\n1409\n01:33:01,119 --> 01:33:02,119\nYes.\n\n1410\n01:33:02,119 --> 01:33:04,539\nAnd right now you can probably tell we're\nlike sweating profusely.\n\n1411\n01:33:04,539 --> 01:33:07,909\nYeah, so we found a little juice bar with\na really great view and we're just going to\n\n1412\n01:33:07,909 --> 01:33:10,020\nwait for the sun to set.\n\n1413\n01:33:10,020 --> 01:33:22,829\nYeah, and wait for our smoothies to arrive.\n\n1414\n01:33:22,829 --> 01:33:44,610\nHow are you feeling?\n\n1415\n01:33:44,610 --> 01:33:46,809\nWell, I'm feeling pretty awesome.\n\n1416\n01:33:46,809 --> 01:33:50,409\nI mean we've had a really good start to our\ntime here in Iquitos.\n\n1417\n01:33:50,409 --> 01:33:54,340\nI think we've found our bearings and we've\nwitnessed a really cool sunset.\n\n1418\n01:33:54,340 --> 01:33:57,400\nSo tomorrow is a new day and we're going to\nexplore a whole bunch more.\n\n1419\n01:33:57,400 --> 01:34:02,349\nWe're hoping to visit maybe the water stilt\nvillage tomorrow.\n\n1420\n01:34:02,349 --> 01:34:07,489\nGood morning.\n\n1421\n01:34:07,489 --> 01:34:12,639\nGood morning.\n\n1422\n01:34:12,639 --> 01:34:17,139\nWe woke-up this morning with the intention\nof filming sunrise but it was pouring rain.\n\n1423\n01:34:17,139 --> 01:34:18,409\nIt was pouring rain.\n\n1424\n01:34:18,409 --> 01:34:19,409\nNo sunrise whatsoever.\n\n1425\n01:34:19,409 --> 01:34:24,595\nSo we went back to bed and now we're going\nfor breakfast.\n\n1426\n01:34:24,595 --> 01:34:25,595\nBreakfast.\n\n1427\n01:34:25,595 --> 01:34:26,595\nAnd these are the views from our hotel.\n\n1428\n01:34:26,595 --> 01:34:32,150\nYeah, and as you can see it is still quite\nwet outside from the rain this morning.\n\n1429\n01:34:32,150 --> 01:34:35,079\nSome motorcycle and tuk-tuk traffic happening.\n\n1430\n01:34:35,079 --> 01:34:40,519\nAnd it appears we're not the only ones going\nfor breakfast.\n\n1431\n01:34:40,519 --> 01:34:45,309\nThere is like a dog and birds feasting on\nthis huge pile of trash outside.\n\n1432\n01:34:45,309 --> 01:34:49,320\nThey almost look like vultures but I'm not\nsure they are.\n\n1433\n01:34:49,320 --> 01:34:50,850\nSo this right here is our breakfast.\n\n1434\n01:34:50,850 --> 01:34:57,469\nWe have some bread with jam and butter and\nscrambled eggs and fresh fruits, tea, coffee,\n\n1435\n01:34:57,469 --> 01:35:04,080\njuice and I think Sam is extra excited because\nhe is finally getting fresh fruits after how\n\n1436\n01:35:04,080 --> 01:35:05,080\nlong?\n\n1437\n01:35:05,080 --> 01:35:06,080\nIt's been a very long time.\n\n1438\n01:35:06,080 --> 01:35:07,909\nIt has been a while huh?\n\n1439\n01:35:07,909 --> 01:35:12,110\nSo it looks like you've got banana and watermelon\nand papaya.\n\n1440\n01:35:12,110 --> 01:35:13,510\nAnd papaya.\n\n1441\n01:35:13,510 --> 01:35:14,510\nOoh.\n\n1442\n01:35:14,510 --> 01:35:17,440\nNot a bad trio.\n\n1443\n01:35:17,440 --> 01:35:19,349\nSo we're going out for a little bit of sightseeing.\n\n1444\n01:35:19,349 --> 01:35:22,880\nAnd Sam has undergone quite the transformation\nsince breakfast.\n\n1445\n01:35:22,880 --> 01:35:24,050\nSo I'm no longer wolverine.\n\n1446\n01:35:24,050 --> 01:35:26,250\nI'm a little bit more clean shaven.\n\n1447\n01:35:26,250 --> 01:35:28,280\nEvery time I do this I feel like a whole new\nman.\n\n1448\n01:35:28,280 --> 01:35:31,841\nLike I've just got to come up with a better\nroutine where I am shaving say like once a\n\n1449\n01:35:31,841 --> 01:35:32,841\nweek instead of once every six weeks.\n\n1450\n01:35:32,841 --> 01:35:35,150\nPlus it is a little too hot here to be sporting\na beard.\n\n1451\n01:35:35,150 --> 01:35:38,060\nExactly, I had like the greasiest face of\nall-time yesterday.\n\n1452\n01:35:38,060 --> 01:35:43,489\nSo I was like it is time to make a change.\n\n1453\n01:35:43,489 --> 01:35:47,679\nSo, clean-shaven and let's go check out the\nstilt village.\n\n1454\n01:35:47,679 --> 01:35:54,550\nLet's go.\n\n1455\n01:35:54,550 --> 01:36:04,949\nOkay, so we made it to Belen which is the\nlittle village on water stilts.\n\n1456\n01:36:04,949 --> 01:36:05,949\nIt is pretty cool.\n\n1457\n01:36:05,949 --> 01:36:11,209\nBut what Sam and I are finding fascinating\nis a little paths that lead off of this path.\n\n1458\n01:36:11,209 --> 01:36:13,189\nLike, we need to show you one place.\n\n1459\n01:36:13,189 --> 01:36:16,989\nIt is basically this plank that you have to\nwalk to reach your home.\n\n1460\n01:36:16,989 --> 01:36:18,869\nYeah, it is right nearby so lead the way.\n\n1461\n01:36:18,869 --> 01:36:22,130\nAnd if you don't have good balance you could\ntotally fall over.\n\n1462\n01:36:22,130 --> 01:36:23,630\nI know I would.\n\n1463\n01:36:23,630 --> 01:36:26,409\nYou know what I'm getting sweaty palms just\nlooking at this.\n\n1464\n01:36:26,409 --> 01:36:27,479\nLook at this.\n\n1465\n01:36:27,479 --> 01:36:31,409\nCould you imagine if that were the entrance\nto your home.\n\n1466\n01:36:31,409 --> 01:36:33,170\nThat is like a foot and a half wide.\n\n1467\n01:36:33,170 --> 01:36:34,729\nIf that?\n\n1468\n01:36:34,729 --> 01:36:35,729\nIf that?\n\n1469\n01:36:35,729 --> 01:36:36,729\nWalk the plank.\n\n1470\n01:36:36,729 --> 01:36:40,409\nWalk the plank.\n\n1471\n01:36:40,409 --> 01:36:45,269\nWe ended up in the more residential area of\nBelen, however, there is a more touristy area\n\n1472\n01:36:45,269 --> 01:36:48,559\nwhere you can hire a peke-peke boat to take\nyou out on the water.\n\n1473\n01:36:48,559 --> 01:36:52,369\nWhile we didn’t get to experience this,\nit could be a cool way to see the village\n\n1474\n01:36:52,369 --> 01:36:56,489\nfrom a different vantage point.\n\n1475\n01:36:56,489 --> 01:37:06,679\nSo how was our mission to find the banana\nchips?\n\n1476\n01:37:06,679 --> 01:37:10,510\nThe chifles.\n\n1477\n01:37:10,510 --> 01:37:17,800\nSpeaking Spanish.\n\n1478\n01:37:17,800 --> 01:37:26,179\nOkay, so apparently we found another spot\nto do it.\n\n1479\n01:37:26,179 --> 01:37:28,800\nChifles.\n\n1480\n01:37:28,800 --> 01:37:34,949\nCool, so finding chifles take two right?\n\n1481\n01:37:34,949 --> 01:37:41,349\nAh, esta bien gracias.\n\n1482\n01:37:41,349 --> 01:37:42,719\nSo what is the deal?\n\n1483\n01:37:42,719 --> 01:37:48,189\nNo chifle we're going to keep looking.\n\n1484\n01:37:48,189 --> 01:37:49,189\nPuppy.\n\n1485\n01:37:49,189 --> 01:37:51,320\nOh, meow meows.\n\n1486\n01:37:51,320 --> 01:37:53,670\nNo food meowzers.\n\n1487\n01:37:53,670 --> 01:37:59,150\nSo next up it is market time.\n\n1488\n01:37:59,150 --> 01:38:05,960\nI am wishing I wore shoes because it is looking\npretty muddy and I've got flip flops.\n\n1489\n01:38:05,960 --> 01:38:10,420\nSo Audrey, what are you seeing so far?\n\n1490\n01:38:10,420 --> 01:38:11,920\nMostly fresh produce.\n\n1491\n01:38:11,920 --> 01:38:13,510\nFruits and vegetables.\n\n1492\n01:38:13,510 --> 01:38:17,369\nLots of colorful fruit.\n\n1493\n01:38:17,369 --> 01:38:33,229\nAnd I can smell cilantro in the air.\n\n1494\n01:38:33,229 --> 01:38:37,760\nSleepy kitty.\n\n1495\n01:38:37,760 --> 01:38:40,499\nSo we just went through a really busy market.\n\n1496\n01:38:40,499 --> 01:38:52,789\nNow we're heading back into a different section\nof the water stilt village.\n\n1497\n01:38:52,789 --> 01:39:09,489\nWhat's the little pup doing?\n\n1498\n01:39:09,489 --> 01:39:19,499\nWhat's it doing?\n\n1499\n01:39:19,499 --> 01:39:22,840\nCats.\n\n1500\n01:39:22,840 --> 01:39:26,179\nCats.\n\n1501\n01:39:26,179 --> 01:39:29,519\nCats.\n\n1502\n01:39:29,519 --> 01:39:34,280\nSo that is a wrap from Iquitos.\n\n1503\n01:39:34,280 --> 01:39:37,820\nTomorrow we are off to stay in a tree house\nlodge in the middle of the jungle.\n\n1504\n01:39:37,820 --> 01:39:41,550\nAnd from there we're going to be cruising\ndown the Amazon.\n\n1505\n01:39:41,550 --> 01:39:42,550\nYeah.\n\n1506\n01:39:42,550 --> 01:39:43,550\nCan't wait for that.\n\n1507\n01:39:43,550 --> 01:39:50,050\nSo the adventures continue and we'll have\nmany more videos to come.\n\n1508\n01:39:50,050 --> 01:39:54,139\nCiao.\n\n1509\n01:39:54,139 --> 01:39:58,239\nCiao.\n\n1510\n01:39:58,239 --> 01:40:15,900\nSo we are staying in the coolest place ever.\n\n1511\n01:40:15,900 --> 01:40:20,190\nWe have just arrived at the Tree House Lodge\nin the middle of the Amazon jungle.\n\n1512\n01:40:20,190 --> 01:40:22,860\nAnd we're going to be living in a tree house\nfor the next few days.\n\n1513\n01:40:22,860 --> 01:40:26,190\nSo come along and I'm going to show you our\npersonal private tree house.\n\n1514\n01:40:26,190 --> 01:40:27,190\nThis way.\n\n1515\n01:40:27,190 --> 01:40:29,539\nAround the tree trunk.\n\n1516\n01:40:29,539 --> 01:40:32,260\nCome up.\n\n1517\n01:40:32,260 --> 01:40:37,340\nAnd our favorite part is closing the door.\n\n1518\n01:40:37,340 --> 01:40:40,790\nYes, no one else is allowed in.\n\n1519\n01:40:40,790 --> 01:40:42,639\nJust the two of us.\n\n1520\n01:40:42,639 --> 01:40:43,920\nJust the two of us.\n\n1521\n01:40:43,920 --> 01:40:44,920\nThere we go.\n\n1522\n01:40:44,920 --> 01:40:46,920\nSo now it is time for the grand tour.\n\n1523\n01:40:46,920 --> 01:40:49,459\nSo this is the bed.\n\n1524\n01:40:49,459 --> 01:40:50,910\nI feel like I'm on an episode of MTV cribs.\n\n1525\n01:40:50,910 --> 01:40:53,769\nThis is the bed.\n\n1526\n01:40:53,769 --> 01:40:54,900\nCheck it out.\n\n1527\n01:40:54,900 --> 01:40:55,900\nMosquito net.\n\n1528\n01:40:55,900 --> 01:40:57,350\nNice and big.\n\n1529\n01:40:57,350 --> 01:40:59,389\nIt kind of has a jungle theme with the pillows.\n\n1530\n01:40:59,389 --> 01:41:01,239\nWe've kind of already made it messy.\n\n1531\n01:41:01,239 --> 01:41:03,480\nWe have a chocolate we haven't had yet.\n\n1532\n01:41:03,480 --> 01:41:09,959\nAnd we have a little living area.\n\n1533\n01:41:09,959 --> 01:41:12,019\nThat is all of our luggage.\n\n1534\n01:41:12,019 --> 01:41:13,019\nTada.\n\n1535\n01:41:13,019 --> 01:41:14,019\nAnd what else can we show you?\n\n1536\n01:41:14,019 --> 01:41:15,019\nThe bathroom.\n\n1537\n01:41:15,019 --> 01:41:17,189\nThere is no door to the bathroom.\n\n1538\n01:41:17,189 --> 01:41:18,999\nAnd guys just look at this tree trunk.\n\n1539\n01:41:18,999 --> 01:41:20,570\nI'm like going around it here.\n\n1540\n01:41:20,570 --> 01:41:21,570\nYeah.\n\n1541\n01:41:21,570 --> 01:41:22,570\nThere we go.\n\n1542\n01:41:22,570 --> 01:41:24,780\nSo we've got out toilet on this side.\n\n1543\n01:41:24,780 --> 01:41:28,480\nA little glass sink.\n\n1544\n01:41:28,480 --> 01:41:31,469\nAnd then our shower stall.\n\n1545\n01:41:31,469 --> 01:41:33,000\nJust on the other side.\n\n1546\n01:41:33,000 --> 01:41:35,830\nThat is pretty cool.\n\n1547\n01:41:35,830 --> 01:41:36,860\nAnd we're living in a tree house!\n\n1548\n01:41:36,860 --> 01:41:39,670\nWe're living in a tree house!\n\n1549\n01:41:39,670 --> 01:41:42,479\nEvery kids dream.\n\n1550\n01:41:42,479 --> 01:41:44,829\nYes.\n\n1551\n01:41:44,829 --> 01:41:47,979\nSo, status update.\n\n1552\n01:41:47,979 --> 01:41:51,789\nOkay, well we want to show you more of the\nproperty but right now we're about to head\n\n1553\n01:41:51,789 --> 01:41:53,019\nout on a jungle walk.\n\n1554\n01:41:53,019 --> 01:41:56,880\nWe're going to be looking for medicinal plants\nand learning about their uses.\n\n1555\n01:41:56,880 --> 01:42:00,199\nIt also just started pouring rain so that\nis going to be interesting.\n\n1556\n01:42:00,199 --> 01:42:01,349\nBut anyways let's get going.\n\n1557\n01:42:01,349 --> 01:42:02,349\nWe need to go.\n\n1558\n01:42:02,349 --> 01:42:03,349\nGo go go.\n\n1559\n01:42:03,349 --> 01:42:04,349\nLet's open our door.\n\n1560\n01:42:04,349 --> 01:42:05,710\nOpen the trap door.\n\n1561\n01:42:05,710 --> 01:42:06,710\nOpen sesame.\n\n1562\n01:42:06,710 --> 01:42:08,909\nOpen the trapdoor.\n\n1563\n01:42:08,909 --> 01:42:12,659\nThat's heavy.\n\n1564\n01:42:12,659 --> 01:42:14,530\nScary.\n\n1565\n01:42:14,530 --> 01:42:20,550\nSo it is time for our jungle expedition.\n\n1566\n01:42:20,550 --> 01:42:26,150\nAnd we have to cross this bridge to get back\nto the main area.\n\n1567\n01:42:26,150 --> 01:42:27,150\nRight over here.\n\n1568\n01:42:27,150 --> 01:42:30,239\nLet's go meet our guide.\n\n1569\n01:42:30,239 --> 01:42:32,989\nSo Sam, you look like you're ready for a jungle\nexcursion.\n\n1570\n01:42:32,989 --> 01:42:33,989\nShow us your footwear.\n\n1571\n01:42:33,989 --> 01:42:35,119\nI've got a surprise.\n\n1572\n01:42:35,119 --> 01:42:36,159\nCheck this out.\n\n1573\n01:42:36,159 --> 01:42:37,159\nDa Doh.\n\n1574\n01:42:37,159 --> 01:42:38,159\nHe's ready.\n\n1575\n01:42:38,159 --> 01:42:41,550\nAnd this is probably the most awkward jig\nbecause these are about three times too big\n\n1576\n01:42:41,550 --> 01:42:42,550\nfor me.\n\n1577\n01:42:42,550 --> 01:42:43,550\nSame here.\n\n1578\n01:42:43,550 --> 01:42:44,900\nI'm wearing 44 for me.\n\n1579\n01:42:44,900 --> 01:42:46,869\nIt'll be fun.\n\n1580\n01:42:46,869 --> 01:42:54,070\nWe'll make use of it.\n\n1581\n01:42:54,070 --> 01:43:03,110\nSo this is the tallest tree house of the property.\n\n1582\n01:43:03,110 --> 01:43:05,380\nWow!\n\n1583\n01:43:05,380 --> 01:43:23,479\nWhat have you got in your hand Audrey?\n\n1584\n01:43:23,479 --> 01:43:24,479\nSo this is pichirina.\n\n1585\n01:43:24,479 --> 01:43:27,400\nApparently it is the jungle's iodine.\n\n1586\n01:43:27,400 --> 01:43:30,039\nAnd to me it smells like mango.\n\n1587\n01:43:30,039 --> 01:43:32,659\n(Speaking Spanish.)\n\n1588\n01:43:32,659 --> 01:43:35,280\nSi, no.\n\n1589\n01:43:35,280 --> 01:43:36,280\nTo treat ringworm.\n\n1590\n01:43:36,280 --> 01:43:37,280\nRingworm.\n\n1591\n01:43:37,280 --> 01:43:38,510\nSo you just rub it?\n\n1592\n01:43:38,510 --> 01:43:40,340\nYou use it.\n\n1593\n01:43:40,340 --> 01:43:41,340\nLook.\n\n1594\n01:43:41,340 --> 01:43:42,340\nOh.\n\n1595\n01:43:42,340 --> 01:43:43,340\nLook.\n\n1596\n01:43:43,340 --> 01:43:44,340\nPut it.\n\n1597\n01:43:44,340 --> 01:43:53,369\nAnd here is the leaf that is used to make\nthe Juane.\n\n1598\n01:43:53,369 --> 01:44:07,570\nThe traditional food from the Amazon jungle\nhere in Peru.\n\n1599\n01:44:07,570 --> 01:44:10,080\nThis here is the blood mushroom.\n\n1600\n01:44:10,080 --> 01:44:11,239\nAs you can see it is red.\n\n1601\n01:44:11,239 --> 01:44:13,110\nAnd it is not edible guys.\n\n1602\n01:44:13,110 --> 01:44:16,199\nSo don't you go eating it.\n\n1603\n01:44:16,199 --> 01:44:17,749\nWhistle for us.\n\n1604\n01:44:17,749 --> 01:44:20,380\nSo we are back from the jungle excursion.\n\n1605\n01:44:20,380 --> 01:44:22,110\nYeah, that jungle walk was awesome.\n\n1606\n01:44:22,110 --> 01:44:25,929\nWe learned so much about all of the different\nlocal plants and what they are used for in\n\n1607\n01:44:25,929 --> 01:44:29,570\nterms of different medicinal properties and\nalso for food.\n\n1608\n01:44:29,570 --> 01:44:32,219\nAnd now we're off on a cool boat trip.\n\n1609\n01:44:32,219 --> 01:44:36,559\nWe're just going to be cruising down the Amazon\nand looking for pink dolphins.\n\n1610\n01:44:36,559 --> 01:44:38,809\nYes and maybe we'll stick around for sunset\ntoo.\n\n1611\n01:44:38,809 --> 01:44:39,809\nWe'll see.\n\n1612\n01:44:39,809 --> 01:44:51,270\nSo here is our sweet ride.\n\n1613\n01:44:51,270 --> 01:44:58,750\nThe captain.\n\n1614\n01:44:58,750 --> 01:45:02,489\nCapitano.\n\n1615\n01:45:02,489 --> 01:45:09,969\nSenor Andres.\n\n1616\n01:45:09,969 --> 01:45:17,449\nMacau look!\n\n1617\n01:45:17,449 --> 01:45:21,190\nSquak.\n\n1618\n01:45:21,190 --> 01:45:23,620\nSo we just spotted a sloth up in the tree.\n\n1619\n01:45:23,620 --> 01:45:28,289\nWe wouldn't have seen it if it wasn't for\nour guide though.\n\n1620\n01:45:28,289 --> 01:45:54,860\nAnd this is sunset on the Amazon river.\n\n1621\n01:45:54,860 --> 01:45:56,579\nSo that is the end of day one.\n\n1622\n01:45:56,579 --> 01:45:58,920\nHow are you feeling about sleeping in this\ntree house?\n\n1623\n01:45:58,920 --> 01:46:00,219\nIt is awesome.\n\n1624\n01:46:00,219 --> 01:46:01,260\nI love the room.\n\n1625\n01:46:01,260 --> 01:46:03,070\nUm, we're exhausted.\n\n1626\n01:46:03,070 --> 01:46:04,699\nWe had a really really busy day.\n\n1627\n01:46:04,699 --> 01:46:05,709\nWe sure did.\n\n1628\n01:46:05,709 --> 01:46:06,710\nA lot of adventure.\n\n1629\n01:46:06,710 --> 01:46:10,320\nAnd tomorrow we're really looking forward\nto showing you more of the property and also\n\n1630\n01:46:10,320 --> 01:46:12,560\ndoing a couple more tours as well.\n\n1631\n01:46:12,560 --> 01:46:14,090\nSo another busy day ahead.\n\n1632\n01:46:14,090 --> 01:46:15,550\nCan't wait for that to happen.\n\n1633\n01:46:15,550 --> 01:46:16,550\nGoodnight.\n\n1634\n01:46:16,550 --> 01:46:17,550\nTime to crawl into bed.\n\n1635\n01:46:17,550 --> 01:46:18,940\nCrawl into your little net.\n\n1636\n01:46:18,940 --> 01:46:21,539\nThere it is.\n\n1637\n01:46:21,539 --> 01:46:22,749\nHahaha.\n\n1638\n01:46:22,749 --> 01:46:26,369\nGoodnight little one.\n\n1639\n01:46:26,369 --> 01:46:31,710\nWell, good morning it is the start of day\ntwo and it was sure raining last night.\n\n1640\n01:46:31,710 --> 01:46:33,709\nLike thunderstorms, the whole deal.\n\n1641\n01:46:33,709 --> 01:46:35,929\nBut that really added to the atmosphere.\n\n1642\n01:46:35,929 --> 01:46:39,059\nSo anyways, we're going to go for breakfast\nand because it is wet I'm not sure what we\n\n1643\n01:46:39,059 --> 01:46:41,550\ncan do this morning but hopefully we can get\nout and do a couple excursions.\n\n1644\n01:46:41,550 --> 01:46:46,889\nSo it is 9 am and we are back on the water\nand it is a beautiful morning to be out.\n\n1645\n01:46:46,889 --> 01:46:56,459\nWe're going to try and spot some wildlife.\n\n1646\n01:46:56,459 --> 01:46:58,269\nOoh!\n\n1647\n01:46:58,269 --> 01:47:03,670\nWe found something.\n\n1648\n01:47:03,670 --> 01:47:07,269\nOh wow.\n\n1649\n01:47:07,269 --> 01:47:18,570\nWe went out for a little excursion this morning\nand we've been traveling upstream and now\n\n1650\n01:47:18,570 --> 01:47:22,199\nwe've arrived at a prime location to fish\npiranhas.\n\n1651\n01:47:22,199 --> 01:47:25,610\nSo Sam, how are you feeling about that?\n\n1652\n01:47:25,610 --> 01:47:28,110\nFeeling good because you're going to stick\nyour fingers in and they're going to bite\n\n1653\n01:47:28,110 --> 01:47:29,190\nthem, right?\n\n1654\n01:47:29,190 --> 01:47:30,190\nWhat?\n\n1655\n01:47:30,190 --> 01:47:31,639\nJust kidding we actually have fishing rods.\n\n1656\n01:47:31,639 --> 01:47:33,260\nAnd there is the bait.\n\n1657\n01:47:33,260 --> 01:47:36,199\nI don't wanna use my fingers.\n\n1658\n01:47:36,199 --> 01:47:37,199\nHahahaha.\n\n1659\n01:47:37,199 --> 01:47:39,709\nSo we've going to use this small fish.\n\n1660\n01:47:39,709 --> 01:47:40,709\nOh!\n\n1661\n01:47:40,709 --> 01:47:42,039\nTo feed the piranha.\n\n1662\n01:47:42,039 --> 01:47:45,139\nYou want to try to splash the water.\n\n1663\n01:47:45,139 --> 01:47:49,119\nThat is the way how to attract the piraña.\n\n1664\n01:47:49,119 --> 01:47:50,449\nSplashing the water.\n\n1665\n01:47:50,449 --> 01:47:51,780\nCalling the piranha.\n\n1666\n01:47:51,780 --> 01:47:52,780\nCome over!\n\n1667\n01:47:52,780 --> 01:47:56,940\nOkay, so I'm going try my hand at fishing\nfor piranhas.\n\n1668\n01:47:56,940 --> 01:48:01,070\nI've got the bait here.\n\n1669\n01:48:01,070 --> 01:48:02,880\nRight here.\n\n1670\n01:48:02,880 --> 01:48:05,599\nLet's do this.\n\n1671\n01:48:05,599 --> 01:48:07,420\nOh oh.\n\n1672\n01:48:07,420 --> 01:48:09,550\nI feel a tug.\n\n1673\n01:48:09,550 --> 01:48:13,550\nNo they just ate half the fish.\n\n1674\n01:48:13,550 --> 01:48:15,920\nThey ate half of the fish.\n\n1675\n01:48:15,920 --> 01:48:16,920\nYeah!\n\n1676\n01:48:16,920 --> 01:48:17,920\nOh look we got our first one.\n\n1677\n01:48:17,920 --> 01:48:19,969\nLook at that.\n\n1678\n01:48:19,969 --> 01:48:22,489\nOur first piraña.\n\n1679\n01:48:22,489 --> 01:48:24,800\nLook at the teeth on that sucker.\n\n1680\n01:48:24,800 --> 01:48:27,909\nOh my gosh I would not want to be bitten by\none of those.\n\n1681\n01:48:27,909 --> 01:48:29,330\nWhat do you think Audrey?\n\n1682\n01:48:29,330 --> 01:48:31,380\nThat is scary.\n\n1683\n01:48:31,380 --> 01:48:33,389\nLooks like something out of a horror movie.\n\n1684\n01:48:33,389 --> 01:48:34,920\nYeah, oh no.\n\n1685\n01:48:34,920 --> 01:48:35,920\nHahahaha.\n\n1686\n01:48:35,920 --> 01:48:36,920\nAlmost.\n\n1687\n01:48:36,920 --> 01:48:37,920\nYou got one!\n\n1688\n01:48:37,920 --> 01:48:38,999\nYou got one!\n\n1689\n01:48:38,999 --> 01:48:40,579\nShow it to us.\n\n1690\n01:48:40,579 --> 01:48:41,730\nI finally caught one.\n\n1691\n01:48:41,730 --> 01:48:42,960\nIt was a big one too.\n\n1692\n01:48:42,960 --> 01:48:43,960\nFilm it.\n\n1693\n01:48:43,960 --> 01:48:44,960\nI am.\n\n1694\n01:48:44,960 --> 01:48:45,960\nGrab it from here.\n\n1695\n01:48:45,960 --> 01:48:46,960\nWow!\n\n1696\n01:48:46,960 --> 01:48:48,530\nIt is not going to move.\n\n1697\n01:48:48,530 --> 01:48:49,530\nDon't worry.\n\n1698\n01:48:49,530 --> 01:48:50,530\nWow!\n\n1699\n01:48:50,530 --> 01:48:51,530\nCheck this out.\n\n1700\n01:48:51,530 --> 01:48:52,980\nThere you go.\n\n1701\n01:48:52,980 --> 01:48:54,250\nSam's first piranha.\n\n1702\n01:48:54,250 --> 01:48:55,550\nLook at that.\n\n1703\n01:48:55,550 --> 01:49:00,070\nProbably my 20th attempt and I was not going\nto give up until I got one.\n\n1704\n01:49:00,070 --> 01:49:01,070\nThere it is.\n\n1705\n01:49:01,070 --> 01:49:02,070\nCongratulations.\n\n1706\n01:49:02,070 --> 01:49:03,070\nThere is dinner.\n\n1707\n01:49:03,070 --> 01:49:04,570\nThere is dinner.\n\n1708\n01:49:04,570 --> 01:49:06,059\nSo mission accomplished.\n\n1709\n01:49:06,059 --> 01:49:09,280\nTime to head back for lunch but we're going\nto be having these for dinner.\n\n1710\n01:49:09,280 --> 01:49:11,090\nSo that is pretty exciting.\n\n1711\n01:49:11,090 --> 01:49:12,550\nSo we just came back.\n\n1712\n01:49:12,550 --> 01:49:13,800\nNow it is time for lunch.\n\n1713\n01:49:13,800 --> 01:49:14,800\nSo what are we having?\n\n1714\n01:49:14,800 --> 01:49:16,250\nWe are having ceviche.\n\n1715\n01:49:16,250 --> 01:49:17,860\nOur favorite as an appetizer.\n\n1716\n01:49:17,860 --> 01:49:20,409\nWow, look at that.\n\n1717\n01:49:20,409 --> 01:49:22,949\nThe corn of course.\n\n1718\n01:49:22,949 --> 01:49:23,949\nOops.\n\n1719\n01:49:23,949 --> 01:49:25,500\nDig right in.\n\n1720\n01:49:25,500 --> 01:49:29,590\nThere we go.\n\n1721\n01:49:29,590 --> 01:49:33,119\nHave a nice big piece.\n\n1722\n01:49:33,119 --> 01:49:34,119\nMmmmm.\n\n1723\n01:49:34,119 --> 01:49:35,719\nIs that some good ceviche?\n\n1724\n01:49:35,719 --> 01:49:36,719\nMmmmm.\n\n1725\n01:49:36,719 --> 01:49:37,719\nTry it.\n\n1726\n01:49:37,719 --> 01:49:41,070\nSo we are about to go on one more excursion\nthis evening but before we head out we want\n\n1727\n01:49:41,070 --> 01:49:42,900\nto show you the rest of the property.\n\n1728\n01:49:42,900 --> 01:49:45,429\nSo let's go in search of some tree houses.\n\n1729\n01:49:45,429 --> 01:49:47,929\nThis way.\n\n1730\n01:49:47,929 --> 01:50:00,550\nWe are now entering the bamboo forest.\n\n1731\n01:50:00,550 --> 01:50:13,479\nSo Sam I think you lucked out with our tree\nhouse because we only have to cross one bridge.\n\n1732\n01:50:13,479 --> 01:50:15,409\nYeah but that bridge is kind of freaky for\nme.\n\n1733\n01:50:15,409 --> 01:50:16,750\nI think I would prefer the stairs.\n\n1734\n01:50:16,750 --> 01:50:19,590\nThat is really only the difference between\nthese two places.\n\n1735\n01:50:19,590 --> 01:50:25,679\nAlso think this tree house is higher up than\nours too.\n\n1736\n01:50:25,679 --> 01:50:33,620\nOh, vertigo!\n\n1737\n01:50:33,620 --> 01:50:37,590\nWow!\n\n1738\n01:50:37,590 --> 01:50:41,560\nOh!\n\n1739\n01:50:41,560 --> 01:50:45,539\nOh!\n\n1740\n01:50:45,539 --> 01:50:48,280\nAre they fighting?\n\n1741\n01:50:48,280 --> 01:50:49,550\nYeah.\n\n1742\n01:50:49,550 --> 01:50:50,820\nSquack.\n\n1743\n01:50:50,820 --> 01:50:53,909\nAlright, so Sam is going to feed a monkey.\n\n1744\n01:50:53,909 --> 01:50:55,849\nYes, I've got my chunk of banana.\n\n1745\n01:50:55,849 --> 01:50:57,919\nNow time to throw it.\n\n1746\n01:50:57,919 --> 01:51:02,440\nLet's see your best baseball swing.\n\n1747\n01:51:02,440 --> 01:51:09,760\nSo right now we are trekking through the mud\nin search of giant lily pads.\n\n1748\n01:51:09,760 --> 01:51:14,320\nAs you can probably hear it is pretty squishy.\n\n1749\n01:51:14,320 --> 01:51:28,179\nSo we are meeting a sloth that was apparently\nrescued by a family when it was really young.\n\n1750\n01:51:28,179 --> 01:51:31,909\nSo it lives with them in the house and it\nis very sleepy and slow.\n\n1751\n01:51:31,909 --> 01:51:36,250\nSo oh, but it has woken up.\n\n1752\n01:51:36,250 --> 01:51:38,110\nIt is eating.\n\n1753\n01:51:38,110 --> 01:51:39,110\nPablito?\n\n1754\n01:51:39,110 --> 01:51:40,110\nPablito.\n\n1755\n01:51:40,110 --> 01:51:41,110\nPablito!\n\n1756\n01:51:41,110 --> 01:51:42,189\nPablito is having lunch.\n\n1757\n01:51:42,189 --> 01:51:43,189\nPablito.\n\n1758\n01:51:43,189 --> 01:51:47,020\nWhile he is thinking about it anyway.\n\n1759\n01:51:47,020 --> 01:51:50,669\nAre you going to eat Pablito?\n\n1760\n01:51:50,669 --> 01:52:03,810\nCheck those out.\n\n1761\n01:52:03,810 --> 01:52:22,199\nOkay so this morning we went fishing for piranha\nand now we are having it for dinner.\n\n1762\n01:52:22,199 --> 01:52:24,360\nAnd that is the big one I caught.\n\n1763\n01:52:24,360 --> 01:52:26,340\nYeah, Sam got the big one.\n\n1764\n01:52:26,340 --> 01:52:27,550\nThe grande.\n\n1765\n01:52:27,550 --> 01:52:32,380\nSo how are we going to dig into this?\n\n1766\n01:52:32,380 --> 01:52:33,380\nBegin.\n\n1767\n01:52:33,380 --> 01:52:34,380\nHahaha.\n\n1768\n01:52:34,380 --> 01:52:37,090\nSo it came served in an orange.\n\n1769\n01:52:37,090 --> 01:52:41,039\nA little bit of meat.\n\n1770\n01:52:41,039 --> 01:52:43,510\nThat is surprisingly decent.\n\n1771\n01:52:43,510 --> 01:52:44,510\nYeah?\n\n1772\n01:52:44,510 --> 01:52:45,510\nYeah.\n\n1773\n01:52:45,510 --> 01:52:47,830\nThere doesn't appear to be a whole lot of\nmeat there.\n\n1774\n01:52:47,830 --> 01:52:51,889\nNo there is not.\n\n1775\n01:52:51,889 --> 01:53:13,170\nHello from the shores of the Amazon river.\n\n1776\n01:53:13,170 --> 01:53:17,920\nThis is a pretty cool place to be wouldn't\nyou say?\n\n1777\n01:53:17,920 --> 01:53:21,699\nYeah, this is a bucketlist item for us definitely.\n\n1778\n01:53:21,699 --> 01:53:25,280\nSo we are currently cruising down the Amazon\nwith Rainforest Cruises.\n\n1779\n01:53:25,280 --> 01:53:30,170\nWe're going to be spending four days and three\nnights aboard the Delfin number one.\n\n1780\n01:53:30,170 --> 01:53:32,849\nYeah, and it is a very luxurious boat.\n\n1781\n01:53:32,849 --> 01:53:35,219\nWe're doing this in style.\n\n1782\n01:53:35,219 --> 01:53:36,219\nIt is awesome.\n\n1783\n01:53:36,219 --> 01:53:39,979\nWe're going to give you a tour of the boat\nand we'd also like to show you some of the\n\n1784\n01:53:39,979 --> 01:53:45,139\nreally cool excursions that we're going to\nbe doing over these next three to four days.\n\n1785\n01:53:45,139 --> 01:53:46,619\nSo come along.\n\n1786\n01:53:46,619 --> 01:53:47,619\nLet's go.\n\n1787\n01:53:47,619 --> 01:53:50,659\nThis feels like yet another episode of MTV\ncribs.\n\n1788\n01:53:50,659 --> 01:53:51,840\nBut come on in.\n\n1789\n01:53:51,840 --> 01:53:54,809\nWe are staying in the Anaconda suite.\n\n1790\n01:53:54,809 --> 01:53:56,000\nPretty cool.\n\n1791\n01:53:56,000 --> 01:53:57,750\nNo anaconda sighted so far.\n\n1792\n01:53:57,750 --> 01:54:00,360\nBut basically this is our little terrace.\n\n1793\n01:54:00,360 --> 01:54:03,889\nWe have a nice balcony with views of the Amazon\nriver.\n\n1794\n01:54:03,889 --> 01:54:12,619\nAnd yeah we can just hang out here, have drinks,\nread a book, it is pretty cool.\n\n1795\n01:54:12,619 --> 01:54:13,619\nI like it.\n\n1796\n01:54:13,619 --> 01:54:15,900\nAlright, and let's check out the inside of\nour room.\n\n1797\n01:54:15,900 --> 01:54:17,039\nOkay.\n\n1798\n01:54:17,039 --> 01:54:19,209\nSo I have to admit we've already unpacked.\n\n1799\n01:54:19,209 --> 01:54:22,599\nSo it is not quite as tidy as it was.\n\n1800\n01:54:22,599 --> 01:54:23,909\nWell are we ever tidy?\n\n1801\n01:54:23,909 --> 01:54:24,909\nCome on.\n\n1802\n01:54:24,909 --> 01:54:25,909\nHahaha.\n\n1803\n01:54:25,909 --> 01:54:26,909\nCome on.\n\n1804\n01:54:26,909 --> 01:54:27,909\nSo this is the room.\n\n1805\n01:54:27,909 --> 01:54:30,919\nThis is where we are staying.\n\n1806\n01:54:30,919 --> 01:54:34,170\nYou've got the bed, a little living area.\n\n1807\n01:54:34,170 --> 01:54:36,840\nMy laptop is off there in the distance.\n\n1808\n01:54:36,840 --> 01:54:39,550\nOur electronics are scattered around.\n\n1809\n01:54:39,550 --> 01:54:40,550\nYep.\n\n1810\n01:54:40,550 --> 01:54:52,640\nAnd the bathroom is just over this way.\n\n1811\n01:54:52,640 --> 01:54:54,630\nTada.\n\n1812\n01:54:54,630 --> 01:54:56,620\nHi.\n\n1813\n01:54:56,620 --> 01:54:59,550\nSo I would say this is our favorite area.\n\n1814\n01:54:59,550 --> 01:55:00,550\nThe common room.\n\n1815\n01:55:00,550 --> 01:55:01,550\nYes.\n\n1816\n01:55:01,550 --> 01:55:03,780\nIt doesn't get much more relaxing than the\ncommon area here.\n\n1817\n01:55:03,780 --> 01:55:10,020\nWe've got all of these pillows and check out\nthe cool display of bananas and plantains.\n\n1818\n01:55:10,020 --> 01:55:11,020\nSome plantains.\n\n1819\n01:55:11,020 --> 01:55:12,020\nYes.\n\n1820\n01:55:12,020 --> 01:55:13,020\nAnd the Amazon.\n\n1821\n01:55:13,020 --> 01:55:14,020\nThe Amazon river is right there.\n\n1822\n01:55:14,020 --> 01:55:16,789\nAnd if you want to lounge like a lizard just\nhead over to the bar over there.\n\n1823\n01:55:16,789 --> 01:55:18,800\nCheck that out.\n\n1824\n01:55:18,800 --> 01:55:22,189\nAnd this is a pretty swanky bar.\n\n1825\n01:55:22,189 --> 01:55:26,900\nBut you know what, I think I'm in the mood\nfor a game of chess.\n\n1826\n01:55:26,900 --> 01:55:30,590\nSo Sam, I challenge you.\n\n1827\n01:55:30,590 --> 01:55:34,239\nSo right now I'm going to challenge Sam to\na game of chess.\n\n1828\n01:55:34,239 --> 01:55:35,610\nWe've only played chess twice.\n\n1829\n01:55:35,610 --> 01:55:36,689\nAnd you've never won.\n\n1830\n01:55:36,689 --> 01:55:37,689\nI've never won.\n\n1831\n01:55:37,689 --> 01:55:46,229\nSo let's see if the third time is a charm.\n\n1832\n01:55:46,229 --> 01:55:49,289\nTeam Audrey!\n\n1833\n01:55:49,289 --> 01:55:50,820\nPwew.\n\n1834\n01:55:50,820 --> 01:55:52,349\nYeah!\n\n1835\n01:55:52,349 --> 01:55:53,880\nYeah!\n\n1836\n01:55:53,880 --> 01:55:57,870\nWell, it would appear Sam has emerged victorious.\n\n1837\n01:55:57,870 --> 01:56:00,440\nI only had one piece left.\n\n1838\n01:56:00,440 --> 01:56:01,440\nMy King.\n\n1839\n01:56:01,440 --> 01:56:02,440\nThat was it.\n\n1840\n01:56:02,440 --> 01:56:03,999\nThat was my third win against Audrey.\n\n1841\n01:56:03,999 --> 01:56:11,969\nSo if you're placing bets on one of the two\nof us you should probably go with me.\n\n1842\n01:56:11,969 --> 01:56:15,989\nOur first afternoon aboard our Amazon Cruise\nwas pretty relaxed.\n\n1843\n01:56:15,989 --> 01:56:20,199\nAfter settling into our rooms we had some\nfree time to enjoy the boat, and as the sun\n\n1844\n01:56:20,199 --> 01:56:24,209\nwas beginning to make its way down, we made\nour way up to the top deck where we got to\n\n1845\n01:56:24,209 --> 01:56:28,880\nwitness one of the most spectacular sunsets\never.\n\n1846\n01:56:28,880 --> 01:56:37,110\nThe following morning called for an early\nstart with everyone ready to board the skiff\n\n1847\n01:56:37,110 --> 01:56:38,979\nby 6:30 a.m.\n\n1848\n01:56:38,979 --> 01:56:42,900\nOur guide had lured us with the promise of\nwildlife and a delicious breakfast aboard\n\n1849\n01:56:42,900 --> 01:56:46,800\nthe boat, and thankfully he delivered on both\nof those.\n\n1850\n01:56:46,800 --> 01:56:51,449\nThat morning we saw countless blue and yellow\nmacaws, a school of pink dolphins playfully\n\n1851\n01:56:51,449 --> 01:56:59,409\nbreaking through the water, and sloths slowly\ngoing about their day.\n\n1852\n01:56:59,409 --> 01:57:15,420\nAs for breakfast, the captain took us to a\nsecluded lagoon covered in a blanket of water\n\n1853\n01:57:15,420 --> 01:57:20,389\nlettuce, where we parked the boat and enjoyed\na three course breakfast featuring: fruit-kebabs,\n\n1854\n01:57:20,389 --> 01:57:22,900\nchicken and avocado salad, and hot sandwiches.\n\n1855\n01:57:22,900 --> 01:57:32,320\nIt was the perfect way to start off our day\non the Amazon.\n\n1856\n01:57:32,320 --> 01:57:38,949\nWoah!\n\n1857\n01:57:38,949 --> 01:57:45,579\nHot?\n\n1858\n01:57:45,579 --> 01:58:12,099\nI am super sweaty.\n\n1859\n01:58:12,099 --> 01:58:26,800\nI'm sure you can probably tell.\n\n1860\n01:58:26,800 --> 01:58:30,719\nSo I'm enjoying the fan, yeah.\n\n1861\n01:58:30,719 --> 01:58:33,190\nSo we are back in the jungle.\n\n1862\n01:58:33,190 --> 01:58:37,650\nThis afternoon we are doing a jungle walking\nexcursion.\n\n1863\n01:58:37,650 --> 01:58:42,900\nAnd we're also going to be doing a canopy\nwalk across a series of suspension bridges.\n\n1864\n01:58:42,900 --> 01:58:44,429\nSo we're just on the trail.\n\n1865\n01:58:44,429 --> 01:58:45,429\nWe've got our rubber boots back on.\n\n1866\n01:58:45,429 --> 01:58:48,280\nRubber boots on and I think this walk.\n\n1867\n01:58:48,280 --> 01:58:54,510\nI think this walk should be around forty minutes\nuntil we reach the bridge.\n\n1868\n01:58:54,510 --> 01:58:59,769\nSo, yeah.\n\n1869\n01:58:59,769 --> 01:59:06,650\nOkay, so you've got your weightlifting gloves\non.\n\n1870\n01:59:06,650 --> 01:59:08,809\nWhat is this for Sam?\n\n1871\n01:59:08,809 --> 01:59:10,760\nActually this is because of fire ants.\n\n1872\n01:59:10,760 --> 01:59:17,039\nAnd while we're walking across the suspension\nbridge we don't want to get any on our hands.\n\n1873\n01:59:17,039 --> 01:59:18,039\nProtection.\n\n1874\n01:59:18,039 --> 01:59:19,039\nProtection.\n\n1875\n01:59:19,039 --> 01:59:21,309\nSo we have reached the first of the series\nof suspension bridges.\n\n1876\n01:59:21,309 --> 01:59:22,309\nAre you feeling ready?\n\n1877\n01:59:22,309 --> 01:59:23,309\nHa!\n\n1878\n01:59:23,309 --> 01:59:24,309\nAs ready as I can ever be.\n\n1879\n01:59:24,309 --> 01:59:29,119\nI mean I don't love these but it should be\nsome awesome views.\n\n1880\n01:59:29,119 --> 01:59:31,260\nI hate heights.\n\n1881\n01:59:31,260 --> 01:59:32,689\nLet's go.\n\n1882\n01:59:32,689 --> 01:59:33,689\nBouncy.\n\n1883\n01:59:33,689 --> 01:59:36,739\nHow are you feeling with all of the bounce?\n\n1884\n01:59:36,739 --> 01:59:37,820\nNot bad.\n\n1885\n01:59:37,820 --> 01:59:39,449\nAre you enjoying the bounce Sam?\n\n1886\n01:59:39,449 --> 01:59:43,769\nYou know what, this one is not very high so\nI'm not freaked out by it yet.\n\n1887\n01:59:43,769 --> 01:59:44,769\nOkay.\n\n1888\n01:59:44,769 --> 01:59:47,239\nWait until the next one.\n\n1889\n01:59:47,239 --> 01:59:49,309\nYeah.\n\n1890\n01:59:49,309 --> 01:59:54,739\nWe are up in the canopy.\n\n1891\n01:59:54,739 --> 01:59:56,590\nIt is pretty cool.\n\n1892\n01:59:56,590 --> 02:00:00,570\nWe've gained quite a bit of height since the\nfirst bridge.\n\n1893\n02:00:00,570 --> 02:00:03,969\nAnd now we are on bridge number three.\n\n1894\n02:00:03,969 --> 02:00:04,969\nOoh.\n\n1895\n02:00:04,969 --> 02:00:10,349\nThis one kind of swings from side to side\ndoesn't it?\n\n1896\n02:00:10,349 --> 02:00:13,110\nSo this appears to be the last bridge for\na while.\n\n1897\n02:00:13,110 --> 02:00:16,510\nAnd I have to say I'm pretty proud of Sam.\n\n1898\n02:00:16,510 --> 02:00:18,459\nHe's practically Tarzan.\n\n1899\n02:00:18,459 --> 02:00:20,039\nPractically Tarzan.\n\n1900\n02:00:20,039 --> 02:00:23,369\nHe doesn't even like heights.\n\n1901\n02:00:23,369 --> 02:00:24,369\nAwww.\n\n1902\n02:00:24,369 --> 02:00:25,369\nHahaha.\n\n1903\n02:00:25,369 --> 02:00:28,389\nYeah, you did well.\n\n1904\n02:00:28,389 --> 02:00:32,570\nThe courage is all there.\n\n1905\n02:00:32,570 --> 02:00:37,280\nMeal times were another highlight of our cruise\naboard the Delfin I. They had an international\n\n1906\n02:00:37,280 --> 02:00:42,280\nmenu sure to satisfy every palate, but they\nalso made sure to use Amazonian ingredients\n\n1907\n02:00:42,280 --> 02:00:45,889\nand feature Peruvian-inspired dishes at every\nmeal.\n\n1908\n02:00:45,889 --> 02:00:51,270\nEvery meal was a delight to our foodie taste\nbuds.\n\n1909\n02:00:51,270 --> 02:00:53,959\nSo good morning.\n\n1910\n02:00:53,959 --> 02:00:57,860\nIt is another beautiful day on the Amazon\nand we've just finished breakfast and we're\n\n1911\n02:00:57,860 --> 02:01:00,249\nnow heading out on our first excursion of\nthe day.\n\n1912\n02:01:00,249 --> 02:01:04,960\nWe will be going piranha fishing and if you\nwatched our previous video we already did\n\n1913\n02:01:04,960 --> 02:01:09,739\nthat at the treehouse; however, I was very\nunsuccessful while Sam caught the biggest\n\n1914\n02:01:09,739 --> 02:01:10,739\npiraña yet.\n\n1915\n02:01:10,739 --> 02:01:13,949\nSo we're going to try it again and see if\nmaybe I can catch one this time.\n\n1916\n02:01:13,949 --> 02:01:16,130\nOkay Sam so we're ready to fish some piranhas?\n\n1917\n02:01:16,130 --> 02:01:17,130\nRound two.\n\n1918\n02:01:17,130 --> 02:01:20,310\nSo here is the rod, here is the bait, it is\njust a little bit of meat.\n\n1919\n02:01:20,310 --> 02:01:26,269\nAnd so the whole idea here is to put your\nrod in and make a splashing sound.\n\n1920\n02:01:26,269 --> 02:01:27,840\nLike something has just fell into the water.\n\n1921\n02:01:27,840 --> 02:01:29,310\nLike an insect or some creature.\n\n1922\n02:01:29,310 --> 02:01:39,340\nAnd that is going to attract the pirañas.\n\n1923\n02:01:39,340 --> 02:01:43,619\nAnd you just wait until you feel a bit of\na tug.\n\n1924\n02:01:43,619 --> 02:01:46,139\nSo 0 for 1 so far today.\n\n1925\n02:01:46,139 --> 02:01:50,979\nBut I still like my odds because the last\ntime we tried this, when we were doing the\n\n1926\n02:01:50,979 --> 02:01:55,459\nfishing with the treehouse, it took me about\ntwenty times to finally catch something so\n\n1927\n02:01:55,459 --> 02:02:00,860\nI'm going to be patient again.\n\n1928\n02:02:00,860 --> 02:02:04,190\nOkay Sam, so attempt number five at least.\n\n1929\n02:02:04,190 --> 02:02:05,880\nThis is five or six.\n\n1930\n02:02:05,880 --> 02:02:10,239\nYeah, and you know what, these piranhas appear\nto be a little smarter over here.\n\n1931\n02:02:10,239 --> 02:02:13,959\nEither that or our hooks aren't quite as sharp\nbecause I haven't even felt many tugs.\n\n1932\n02:02:13,959 --> 02:02:15,440\nThey're just coming and gracefully.\n\n1933\n02:02:15,440 --> 02:02:17,810\nOh, I feel something here.\n\n1934\n02:02:17,810 --> 02:02:19,239\nOh, no nothing.\n\n1935\n02:02:19,239 --> 02:02:20,239\nNothing yet.\n\n1936\n02:02:20,239 --> 02:02:21,239\nKind of gracefully.\n\n1937\n02:02:21,239 --> 02:02:22,239\nFalse alarm!\n\n1938\n02:02:22,239 --> 02:02:26,709\nFalse alarm, they're kind of just gracefully\ntaking it off the hook.\n\n1939\n02:02:26,709 --> 02:02:27,709\nOh.\n\n1940\n02:02:27,709 --> 02:02:28,709\nLook at that.\n\n1941\n02:02:28,709 --> 02:02:29,709\nLook at that.\n\n1942\n02:02:29,709 --> 02:02:30,709\nIt's gone.\n\n1943\n02:02:30,709 --> 02:02:31,709\nIt is gone.\n\n1944\n02:02:31,709 --> 02:02:34,400\nThey ate the bait.\n\n1945\n02:02:34,400 --> 02:02:35,420\nAgain.\n\n1946\n02:02:35,420 --> 02:02:36,439\nOh.\n\n1947\n02:02:36,439 --> 02:02:37,459\nWomp.\n\n1948\n02:02:37,459 --> 02:02:39,499\nWomp, womp.\n\n1949\n02:02:39,499 --> 02:02:40,519\nWomp.\n\n1950\n02:02:40,519 --> 02:02:44,370\nSo I've been fired and I've been replaced\nby wife-y.\n\n1951\n02:02:44,370 --> 02:02:45,370\nWife-y.\n\n1952\n02:02:45,370 --> 02:02:46,370\nHahaha.\n\n1953\n02:02:46,370 --> 02:02:53,169\nLet's see if I fare any better.\n\n1954\n02:02:53,169 --> 02:02:57,079\nSee how wife-y does.\n\n1955\n02:02:57,079 --> 02:02:58,079\nOh.\n\n1956\n02:02:58,079 --> 02:03:05,320\nI felt a tug.\n\n1957\n02:03:05,320 --> 02:03:10,119\nOh, no it is gone.\n\n1958\n02:03:10,119 --> 02:03:11,590\nMy goodness.\n\n1959\n02:03:11,590 --> 02:03:12,590\nWhat!\n\n1960\n02:03:12,590 --> 02:03:15,010\nThe skill of these piranhas is legendary.\n\n1961\n02:03:15,010 --> 02:03:18,340\nOkay Sam, so tell us about the one who got\naway.\n\n1962\n02:03:18,340 --> 02:03:23,070\nSo I actually caught it and I was about to\nbring it in and it got away.\n\n1963\n02:03:23,070 --> 02:03:24,559\nBut it wasn't a piraña.\n\n1964\n02:03:24,559 --> 02:03:25,559\nNo it wasn't.\n\n1965\n02:03:25,559 --> 02:03:26,559\nIt was a little sardine.\n\n1966\n02:03:26,559 --> 02:03:27,559\nIt was but it was a big fish.\n\n1967\n02:03:27,559 --> 02:03:29,840\nIt was much bigger than the piranha I caught\nthe other day.\n\n1968\n02:03:29,840 --> 02:03:34,110\nSo yeah, more fishing failures over here.\n\n1969\n02:03:34,110 --> 02:03:40,249\nSo we officially ran out of bait for our piranha\nfishing so we kind of gave up on that activity.\n\n1970\n02:03:40,249 --> 02:03:43,959\nBut right now we're trying kayaking down one\nof the smaller tributaries of the Amazon.\n\n1971\n02:03:43,959 --> 02:03:44,959\nSo this should be fun.\n\n1972\n02:03:44,959 --> 02:03:45,959\nExcited?\n\n1973\n02:03:45,959 --> 02:03:50,659\nWith the fear that if we go overboard that\npiranhas are going to eat use.\n\n1974\n02:03:50,659 --> 02:03:51,979\nWobble, wobble, wobble.\n\n1975\n02:03:51,979 --> 02:03:52,979\nSam, crap.\n\n1976\n02:03:52,979 --> 02:03:54,610\nJust like in Finland.\n\n1977\n02:03:54,610 --> 02:03:55,610\nSam!\n\n1978\n02:03:55,610 --> 02:03:56,610\nHahaha.\n\n1979\n02:03:56,610 --> 02:03:57,610\nGosh.\n\n1980\n02:03:57,610 --> 02:03:58,610\nLead the way brave one.\n\n1981\n02:03:58,610 --> 02:04:00,880\nLead the way.\n\n1982\n02:04:00,880 --> 02:04:04,789\nWell I just sit in the back chill out and\nfilm, right?\n\n1983\n02:04:04,789 --> 02:04:05,789\nHahaha.\n\n1984\n02:04:05,789 --> 02:04:06,789\nIs that how we roll?\n\n1985\n02:04:06,789 --> 02:04:13,449\nApparently when you're in the back and no\none is keeping an eye on you.\n\n1986\n02:04:13,449 --> 02:04:15,670\nThings just don't happen.\n\n1987\n02:04:15,670 --> 02:04:17,340\nDon't get done.\n\n1988\n02:04:17,340 --> 02:04:18,479\nSo it is super peaceful out here on the water.\n\n1989\n02:04:18,479 --> 02:04:23,560\nAnd I have to say I think this is one of my\nfavorite activities we've done so far.\n\n1990\n02:04:23,560 --> 02:04:27,530\nI know, we've kind of really taken to kayaking\nover the years haven't we?\n\n1991\n02:04:27,530 --> 02:04:28,530\nYeah.\n\n1992\n02:04:28,530 --> 02:04:32,230\nSince we first tried it in was it Vietnam\nor Finland?\n\n1993\n02:04:32,230 --> 02:04:33,230\nVietnam.\n\n1994\n02:04:33,230 --> 02:04:34,230\nAnd then Finland.\n\n1995\n02:04:34,230 --> 02:04:36,349\nNow we've done it in Finland, we've also done\nit in Fredericton.\n\n1996\n02:04:36,349 --> 02:04:38,130\nWe've done it in Canada.\n\n1997\n02:04:38,130 --> 02:04:39,130\nSo yeah.\n\n1998\n02:04:39,130 --> 02:04:40,130\nCool.\n\n1999\n02:04:40,130 --> 02:04:44,050\nThis is something that we're not the most\nadventurous travelers but this is something\n\n2000\n02:04:44,050 --> 02:04:49,889\nwe can both do.\n\n2001\n02:04:49,889 --> 02:04:55,300\nHahaha.\n\n2002\n02:04:55,300 --> 02:05:00,710\nRight?\n\n2003\n02:05:00,710 --> 02:05:08,290\nI'm the captain of this ship.\n\n2004\n02:05:08,290 --> 02:05:12,559\nAnd that is a scary thought.\n\n2005\n02:05:12,559 --> 02:05:19,479\nCruising down the Amazon.\n\n2006\n02:05:19,479 --> 02:05:25,590\nSo we are about to reach the point where the\nUcayali River and the Marañón River meet\n\n2007\n02:05:25,590 --> 02:05:27,329\ntogether to form the Amazon.\n\n2008\n02:05:27,329 --> 02:05:30,340\nSo that moment calls for a toast.\n\n2009\n02:05:30,340 --> 02:05:33,499\nSo here is a toast to travels in the Amazon.\n\n2010\n02:05:33,499 --> 02:05:34,499\nSalut!\n\n2011\n02:05:34,499 --> 02:05:35,579\nWait, not salud.\n\n2012\n02:05:35,579 --> 02:05:37,139\nIt is Arriba.\n\n2013\n02:05:37,139 --> 02:05:38,139\nArriba.\n\n2014\n02:05:38,139 --> 02:05:39,139\nAbajo.\n\n2015\n02:05:39,139 --> 02:05:40,139\nAbajo.\n\n2016\n02:05:40,139 --> 02:05:41,139\nAl Centro.\n\n2017\n02:05:41,139 --> 02:05:42,139\nAl Centro.\n\n2018\n02:05:42,139 --> 02:05:43,139\nY adentro.\n\n2019\n02:05:43,139 --> 02:05:44,139\nY adentro.\n\n2020\n02:05:44,139 --> 02:05:45,139\nHmmmm.\n\n2021\n02:05:45,139 --> 02:05:52,479\nAnd that is how you do it in the Amazon.\n\n2022\n02:05:52,479 --> 02:05:55,590\nYeah.\n\n2023\n02:05:55,590 --> 02:06:04,250\nAlright Sam, do you want to tell us about\nthis afternoon's excursion?\n\n2024\n02:06:04,250 --> 02:06:06,939\nYeah, so we're visiting this cool kind of\nlittle local village.\n\n2025\n02:06:06,939 --> 02:06:08,429\nIt is called Sanfrancisco.\n\n2026\n02:06:08,429 --> 02:06:09,630\nSan Francisco.\n\n2027\n02:06:09,630 --> 02:06:14,800\nAnd it has only been around since 1974 so\nit is just over 40 years old.\n\n2028\n02:06:14,800 --> 02:06:16,449\nSo it is going to be cool to check it out.\n\n2029\n02:06:16,449 --> 02:06:19,699\nUh, we're just going to walk around and see\nwhat we find.\n\n2030\n02:06:19,699 --> 02:06:20,699\nYeah.\n\n2031\n02:06:20,699 --> 02:06:24,070\nSo apparently this village, the reason they\nstarted it, is because they were looking for\n\n2032\n02:06:24,070 --> 02:06:34,769\nhigher ground since the previous village used\nto flood during the rainy season.\n\n2033\n02:06:34,769 --> 02:06:53,969\nSo what are you going to do Audrey?\n\n2034\n02:06:53,969 --> 02:06:56,079\nApparently help squeeze sugarcane.\n\n2035\n02:06:56,079 --> 02:06:59,260\nI'm going to help squeeze sugarcane.\n\n2036\n02:06:59,260 --> 02:07:15,579\nLet's see if I've got talent.\n\n2037\n02:07:15,579 --> 02:07:44,320\nRain sounds.\n\n2038\n02:07:44,320 --> 02:08:27,419\nSpanish Peruvian music.\n\n", "original_filename": "20170410 - Ultimate Peru Travel Guide ≡ƒç╡≡ƒç¬ ∩╜£ MachuΓÇ»Picchu, IncaΓÇ»Trail, Cusco, Lima, Amazon & LakeΓÇ»Titicaca!.en.srt", "missing_transcript": false} {"id": "4465fab3f1088fa2", "content_hash": "4f419d21978b0643e76d1619aef1760cffdf5fc1", "video_id": "HWgX0mggBxo", "url": "https://www.youtube.com/watch?v=HWgX0mggBxo", "position": 21, "published_at": "2017-04-10T15:30:00Z", "video_date": "2017-04-10", "title": "Seoul Korean Food Tour 🇰🇷 | 11 Must‑Try Dishes & Street‑Food Compilation (Noryangjin → Namdaemun)", "youtube_title": "Seoul Korean Food Tour 🇰🇷 | 11 Must‑Try Dishes & Street‑Food Compilation (Noryangjin → Namdaemun)", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 13803, "tags": "Korean Food,Korean Food Guide,Korea Food,Korea Food Guide,South Korean Food,South Korea Food,Korean Cuisine,korean food challenge,korean food documentary,korean food eating,eating korean food,korea cuisine,seoul food,food of south korea,seoul eats,seoul restaurant,seoul food tour,seoul food guide,korean meal,cuisine of korea,seoul meal,korean street food,korean eats,seoul street food,korean barbecue,korean markets,korean,food,travel,cuisine,eat", "tags_list": ["Korean Food", "Korean Food Guide", "Korea Food", "Korea Food Guide", "South Korean Food", "South Korea Food", "Korean Cuisine", "korean food challenge", "korean food documentary", "korean food eating", "eating korean food", "korea cuisine", "seoul food", "food of south korea", "seoul eats", "seoul restaurant", "seoul food tour", "seoul food guide", "korean meal", "cuisine of korea", "seoul meal", "korean street food", "korean eats", "seoul street food", "korean barbecue", "korean markets", "korean", "food", "travel", "cuisine", "eat"], "text": "Well good morning, good morning. For today's outing we are at the Noryangjin Fish Market (노량진수산시장). This is my first time here. This is one of the most famous markets in all of Seoul (서울). It is a fish market - a seafood market. And we're going to check it all out. There is six flours if you can believe it. Plus two basement levels. So technically eight. If you can see all of those. Yeah, so lots of fish. I think we're also going to try to eat lunch here. Have some seafood. We've got a lot of exploring to do. So here on the third floor we have the dried fish stores where everything is already pre-packaged. You can take it home and do whatever you do with dry fish. Next up we're going in to the live octopus stores and this is actually considered a delicacy in Korea. You eat the baby octopus while it is still like riggling around. Um, I've never tried it before. I've tried it like once about ten years ago. Oh. It is a fascinating experience. We're not going to do that today. We're just going for some normal fish but if you're up for a challenge then yeah that is something you can consider doing here at this fish market. Live baby octopus. So it seems I can never win at the fish market. The one time I visited a fish market in Busan I remember it was summer, I was wearing flipflops and I ended up getting fish juice all over my toes. It was gross. And this time around I didn't wear proper footwear once again. So the fish juice has been seeping in to my canvas shoes. Now my shoes are wet and I've got fish juice in my socks. This is really nasty and we just got here. We've come down a level to the second floor and this is the fresh fish store level. And we're seeing a lot of fresh fish. We're seeing some huge fish. Huge. They have just about everything here to be honest. They sell rain boots. That is probably a really good idea in a fish market. I'd suggest coming in with rain boots or at least at the very least wearing closed shoes. We are now on the second floor and we have found a whole bunch of restaurants that specialize in Hoe (회) and that is the raw fish. Kind of like sashimi. So we need to choose one. We need to settle on one. So we finally settled on a restaurant. I mean there is a lot to choose from. So we're just walking around and I'm like finally let's make a decision. So we saw that this place had some people and it had some nice traditional seating. So we're like 'yes' let's give it a shot. And it had a relatively affordable menu. Yeah. Because seafood here appears to be quite expensive. Well you can get really expensive seafood. The stuff that we're getting isn't as expensive. We're getting chobap (초밥) which is a kind of basically the best way to explain it is kind of like Korean sushi and we're also getting Hoedeopbap (회덮밥) which is basically sliced raw fish with rice. So we've got those two dishes coming and man I can't wait to have them. So what can you tell us about the Noryangjin Fish Market (노량진수산시장) Sam? Well it is a very fascinating market. Like first off it is massive. It is open 24 hours of the day. Wow. And get this if you want to go see the live auction you've got to be here at three in the morning. Hahaha. No way was that happening. Yeah. We're not quite the ambitious. And the market moves 250 to 300 tonnes of fish and I guess you could call it marine products. Seafood. Yeah. Daily. Every single day. So just imagine that. Yeah. Gamsahamnida. So the banchan (반찬), the side dishes, have arrived at the table and as you might expect we're seeing lots of seafood here or what I think is seafood because it kind of looks familiar. Tour time. Well we've got some kind of seaweed here. That is familiar. We also have the kimchi - the fermented cabbage which is a staple. But then if you look over here this looks like it could be octopus. Yeah? Yeah, it could be octopus or squid. Um, and this not entirely sure but it looks like a sea creature guys. And we've got some wasabi. So I guess. So the only thing to do now would be to try it. Yes, try some of the seafood. You know what? I'm going to start with my miso soup. I'll drink the miso and you try the fish. Miso soup approved. So Sam the brave going in for the octopus. Yeah, let's go try some. Normally I would probably dip this into the red sauce but I'll just go for a bite. How brave. Mmmm. What does it taste like? It is really fresh. It doesn't have a strong taste. There has been absolutely no seasonings added. So you would definitely want to add some of the red gochujang sauce (고추장) to make it taste a lot better. Is it chewy? Yeah, it is chewy. Okay. My meal has arrived. Sam actually chose this because I had no clue what to get. But this is called Hoedeopbap (회덮밥) and it is basically rice with vegetables and raw fish on top. Um, the rice actually comes here on the side in this separate little bowl. So what makes deopbap different from say bokkumbap which is the mixed rice is the deopbap you get like your ingredients and then you get your rice so they're not mixed together. They're not. So yeah, lots of veggies here. It looks like we got. Look at all of the sesame seeds. I know so many sesame seeds. Some cabbage, some carrots. Seaweed. That looks delicious. Cucumbers. And apparently I need to add this. Yeah. Correct? You need to put the gochujang sauce (고추장). That looks like it is in a ketchup dispenser. It is not ketchup guys. Do you think that is enough? Yeah, that is good. Give it a try. Try it with a little bit of rice. Try a bit of fish with some vegetables and rice. Let's grab a spoon. This is my first time having this. Ever. Exciting times. Ever. There. Oh. Messy. Make sure you get your fish. It will probably be easier with chopsticks. Haha. Trying to get vegetables as well. Yeah. Rice, fish, vegetables, sauce. Big bite. Mmmm. That is good. How is that? The fish is very mild. Like the white fish it is not very fatty so it doesn't have a strong flavor. It is like having sashimi with rice and veg. It is good. But it needs the sauce for sure. Otherwise it would be a little bit bland. Mmmm. Maybe I should be adding wasabi to this. Just mix it all in. So your food is here now. Yeah my dish has now arrived. Yours came first. So I'm having chobap (초밥) which is the Korean sushi. So take a look down here. I have ten nicely displayed pieces. And as you can see you have of course the sushi kind of Korean chobap (초밥) appearance. It has got the rice and then the fish on top. So I'm just going to grab a piece. Yep. And let's take it for a dunk in the soy sauce. Take it for a swim. No wasabi? Come on! Mmmm. I did put a bit on. Yeah? How is it? It is good. This is a really. It is not. It is a chewy fish. It is not um. It doesn't disintegrate in your mouth. I'm really having to power through it. It is very light. I think we're both having the same fish. Yeah it is very light. It tastes good. And but as you said it is the kind of fish that it needs a strong sauce to go with it. Either the gochujang (고추장) or the soy sauce the kangjang. With the wasabi. Wow, there is some rice flying out of your mouth. There. Whoops. Haha. But yeah if I had to venture a guess I would say this is probably flounder? Hmmm. Would you say? I think so. So Sam is going to try my dish. Yeah, I preformed a little switch-a-roo so I'm going to plop that all in. I don't know if this is how you are supposed to do it but this is how I've decided to do it. I'm putting a bit more of the gochujang sauce (고추장) on. And then let's give that a nice strong mix. I guess I'm just used to like taking one spoonful of rice and then dipping that in to the soup or whatever side I'm having with it. Yeah. That is probably more effective. This is almost like a hoe (회) bibimbap (비빔밥). There we go. I don't know if we're supposed to do it like this. From deopbap to bimbimbap. We've created something new. I've decided to eat it like this so I'm getting a bit of rice, I'm getting a bit of fish and veggies. Let's try that. Mmmmm. What do you think? I actually prefer the cut of fish here. It is a little bit thinner. So it is easier to chew. Yeah. And I think having it with extra ingredients like with the salad and with gochujang (고추장) does give it more of a flavor and taste. So if I had to pick between the two dishes I would go with the Hoedeopbap (회덮밥). I have to agree because I tried to the what shall we call it the sushi. The chobap (초밥). The chobap (초밥) and yeah the cuts are a little bit thicker which makes the fish a little bit chewier once it is in your mouth. So I like mine better too. Yeah. This is good. It is a good order. We also have another fish at the table that we haven't even gotten in to. So if you take a look over here I think this was also part of our banchan (반찬) so it came for free and it is a grilled fish and man using chopsticks this is going to be hard. Let's use a spoon. How do we break this apart? Oh, there we go. Nice. Yeah, I have no idea what kind of fish this is but it has been grilled. The bones are tiny so I think we can probably just eat them. And we can probably have the skin as well to be honest. Maybe I'll pull these bones out. Just in case. Mmmmm. How is that? That is nice. Again. No seasonings so you're just tasting the fish but because it has been grilled it has got like that nice charcoal-y flavor. It is good. Just lots of little bones. Be careful. But I guess you can eat the little bones. Yeah, it is good. Mealtime over. Mealtime over. Look at this plate. No more chobap (초밥). I had it all. And I just had a little bit of rice left. Yeah. We ate all of the fish. We ate all of the fish from the deopbap. So anyways in terms of price point the Hoedeopbap (회덮밥) was thirteen thousand Won (원) and the chobap (초밥) was fifteen thousand Won (원). So in total twenty eight thousand Won (원). That is ₩28,000 KRW. So you're looking at about probably twenty four US dollars. So yeah, really not bad value when you consider that you know we had a seafood feast here. It wasn't just the dishes that we had. We also had a lot of different side dishes that included seafood and fish. So overall it was a big meal and definitely stuffed. And if you can come and visit the Noryangjin Fish Market (노량진시장) it is an experience. You come and you walk around of course and you experience the market and then to come out and have food. It is definitely something we recommend doing in Seoul (서울). So it is snack time in Seoul (서울). What are we doing? Super excited for our snack today. This is a typical Korean snack that you find often on the street. It is called Tteokbokki (떡볶이). But today we are going to have it in a specialty store. Over the years I guess this has become so popular that not only do they sell it on the streets. Now they have dedicated restaurants just for it. So that is exactly what we're going to do. Let's go check this out. Alright, let's eat some teokbokki (떡볶이). Lead the way. So our ddeokbokki (떡볶이) has arrived and it is a fast food masterpiece. Let's have a look here at the plate. So the key ingredient here is the soft rice cakes that you see right here. So aside from that we also have some quail eggs, we have some fish cakes and of course the red spicy Gochujang (고추장) sauce. Yeah, the Gochujang (고추장) sauce is what really makes it. And that is really spicy but also it is quite sweet. It is also quite sweet too. Let's try one. Oh la lah. Oh that is hot. Haha. Yeah, so it is like very chewy rice cakes. Like you had mentioned the sauce is really sweet but also spicy. So you feel it burning in the back of your mouth but it is really sweet in the front. And when we first. Oh wow. Oh and look. Just arrived. This is our twigim (튀김) and gunmandu (군만두) which is our pan-fried dumplings. And basically our assorted battered objects. So aside from the topokki (떡볶이) we also got something else right? Yes, so take a look down here. This is the twigim (튀김) that I was mentioning before. These are the awesome pan-fried mandu. Which are called gun-mandu. And they're some of my favorite things to eat. Before I dig in to those I will show you some of the other things. So we have like, I believe this is the kokuma (고구마) the sweet potato. That has also been deep-fried. This is the DG (xxx) over here. And then there is Hobak (호박) which is the pumpkin. Yeah and also another favorite of mine. There is a few other things. Um, some of it ojingeo (오징어) which is squid and then there is something that looks a little bit like kimbap that has been deep-fried too. So it is almost like tempura for people who aren't familiar with this. Exactly. That is a really good way of putting it. It is similar to tempura. So I will start out with mandu (만두). And we have some soy sauce over here. We do for dipping. But my favorite way of doing it is to make it go for a swim in the dukboki (떡볶이) sauce. So just putting it right in there. Making it spicy. Go for a swim my friend. Okay. So there we go. It is ready to eat. And this is going to be tricky to bite. This is massive but I will try. One big bite. Mmmmm. Woah. That is so good. I really like the gunmandu (군만두). The pan-fried mandu on its own but when you put the Tteokbokki (떡볶이) sauce it is like man you're taking it from like a eight or nine to a ten. It is so delicious. So so delicious. Okay, so I am going for pumpkin. Your turn to try the twigim (튀김). I am going to dip it in the soy sauce because the other one is burning my mouth at the moment. It is pretty strong. So there we go. Pumpkin battered with soy sauce. Mmmmm. How is that? That is good. You know I like the combination, sweet and spicy, but a bit of salty with the soy sauce you can kind of alternate between the two. It is good. Mmmmm. Going in for more. Going for another before they disappear. That is how you know it is good. Before Sam gets to them. Start having your second bite before I even stop filming. That is when I know you like it. Hahaha. Alright, so my time to try the pure Tteokbokki (떡볶이). So I've got my fish cake and I'm going to skewer that with a rice cake. How about an egg Sam? How come you're not grabbing an egg? Not a big fan of egg so those will be yours. Wow. Delicious. Guys if you're trying Korean rice cakes for the first time be sure to chew them really well because they can get stuck. They can get stuck in your throat. Oh, you know what I also like? What? They give you this light broth to go along with the Tteokbokki (떡볶이). And this just comes for free. Let's try that. And I like it because it is very light and mild. So if you need a break from the spice just have a sip of that. I think it is to calm down your stomach. Yeah. Hahaha. To slow the burn. So that was almost a really embarrassing price point because we barely had enough money. Yeah, we kind of forgot how low we were on cash reserves. And like we were scrounging together our last coins to pay for that. But we had enough to pay. We literally just had enough. Okay, so price point. How much was that? So that was twelve thousand five hundred Won. So ₩12,500. And that is basically about roughly 10 US dollars. A little bit more than ten US dollars. So awesome value, I mean that was a lot of food. We ordered a double portion of the Tteokbokki (떡볶이) plus the gunmandu (군만두) plus the twigim (튀김) so a lot of food. Really delicious. We're both full. Our bellies are a little bit, you know they're feeling the burn, and most importantly lesson learned guys. Before you go into a restaurant check your wallet. Yeah, seriously. We should know this by now but you'd be surprised how often this happens. Too often. Way too often. Okay let's go home. Okay so what is on the menu for today Sam? Alright, so for lunch today we're having Tonkatsu (돈까스) and Udon (우동) and this place is right nearby our apartment where we're staying at in Hapjeong here in Seoul and I just happened to discover it. As was at the sauna the other day and I was walking around, and I'm like ah I'm really hungry, afterwards it was like I don't know like probably really late at night. Ten or eleven. So I saw this place outside that had a huge Donkatsu (돈가스) sign and I'm like I've gotta come here and try it. Yeah, and he came without me. Yeah, and let me tell you they have the biggest portions of Donkkaseu (돈까스) so when it comes here we're going to be in for a treat. Alright, so we need to show you guys what showed up at the table like two seconds ago. Yeah. This is insane. I wasn't kidding when I said the portions were huge. Like massive. Here is my hand for a sense of scale. This is bigger than like both of my hands. It is bigger than your head. It is bigger. Way bigger. It is bigger than your stomach. It is way bigger than my face. So basically this is a Japanese dish that has become popular in Korea. It was invented in the 19th Century. It is basically a breaded piece of pork cutlet. Yeah, and it deep-fried. So if you look down here you can see that it has a gravy sauce over it. Oh la lah. But you can also get it in Korea as well with a curry. Yeah, with a curry sauce. Sometimes you get it without sauce so it just has cheese stuffed inside. That is also really good too. Yeah. And there is just a whole bunch of different variations and it has become such a staple in Korea that you can find it almost anywhere. You can find it at kimbap restaurants, you can find it at a restaurant like here that specializes in it. Yeah. And you can also find it in Japanese Korean restaurants so. And you know what else? We've had similar dishes to this around the world wouldn't you say? Yeah, we sure have. Schnitzel comes to mind. It reminds me of schnitzel in Austria and Germany. Yeah. And it also reminds me of Milanesa in Argentina. So this is the kind of classic pork cutlet meal and I'm just going to take my first bite here. Yeah, you're just soaking it in the gravy. Soaking it in the gravy. I love this stuff. I know. It looks so good. It is so good. I actually want some. I have food envy at the moment. Hahaha. Alright, so my has arrived as well. And when I saw the size of the bowl it was like oh my gosh. This could feed a family or like a couple. Check it out. This is like a massive bowl. I knew you were going to like this one. I don't know how I'm going to finish all of this. But basically I'm having Udong (우동) which is a thick type of wheat flower noodle. We've got some greens here. No idea what kind of greens. It looks like maybe some fish cakes, some tempura. Um, yeah and we asked for it spicy. So we'll see what that is like. Actually he told me it is going to be very spicy. Very spicy. Oh ho ho. Well, well. This is going to be kind of messy. Mmmm. What do you think? Ah, my tongue was immediately on fire. So he was not kidding about the spice. Wow. Haha. Let's try with some greens. I wonder what this is? Oh man, I feel like I should have tied up my hair today. This is like a messy meal. You really have to get involved here. Mmmm. Spicy? Mmmm. Alright being the nice guy that I am I was kind enough to share. I mean I did have like a Fred Flintstone sized portion so. Look at how much he is willing to share. These two little nuggets basically. Still I was planning on eating the whole thing. So I want you to try it. I'm going to steal some of your gravy first of all. There we go. Actually I've already tried this when you weren't looking I took a piece. So this is your second bite. I didn't even see you having your first one. How is that? It is good. I just love this sweet gravy. It works really well with the pork. Really nice. So how are you enjoying that meal so far? Loving it and what came to mind is this reminds me so much of the different kind of bodegóns we used to go to in Buenos Aires. And what the bodegóns were liked these traditional restaurants that had kind of a simple decor inside. Everything was all about the food and this is what this place is about. Like it is very simple inside, it is not fancy, the prices are very reasonable but as you can see by the portions that we have like we are being fed very well. They do not skimp out here. This is almost like a double meal here. Yeah, it is kind of going to be a challenge to finish all of this. Well, I'm going to finish my donkaseu (돈가스). You've got your work cut out with your Udon (우동). Well Sam, you did very well. Yep. Look at that. That deserves an A+ for effort. I on the other hand. You know what you almost finished. You almost finished. Like half. No, you did way more than half. Come on. You know my tongue is on fire. That is the reason I have to stop. It is like burning. Yeah. But anyways let's talk about price point. So on to price point. So my Tonkatsu (돈까스) was eight thousand Won and you Udong (우동) was six thousand Won so it came to fourteen thousand Won in total which is W14,000 KRW. And that is roughly like under twelve US dollars. About eleven something US dollars so it is a lot of food for not a lot of money. And now that I've found this place just a few days ago we're definitely going to be coming back here quite regularly I think. Yes but next up I need a Popsicle to cool down. Hahaha. So for today's video we are planning to a visit a traditional Korean tea house (전통 찻집). And it is super hot and humid outside but it is one of those things you just have to do in Seoul (서울). So we're just dealing with the heat and we're going to drink some hot tea and have some rice cakes. Let's sweat it out. Let's go. So our teas have arrived. Tell us what we're having. Yeah, so the one that I ordered is called gyepi cha (계피 차) and you can have a look at it down here. It comes in a nice like kind of fancy traditional cup. It is almost like a soup bowl. Yeah, it really is. And this is a Korean cinnamon tea (한국어 계피 차) so I'm really excited about this. I love anything with cinnamon so this should be great. And we also ordered some sweets to go along with the tea. So what can you tell us? What are we having there. Yeah, so this is really exciting. We've got persimmon slices. They've been dried and then we have some special tteok (떡) which is the Korean rice cakes and they appear to have it looks like rice crispies around them. Yeah they're actually instead of cakes they're more like rice crisps. And I think we've had these ones before like several years ago and they're really airy. They're almost like rice puffs but they are sweet. So I'm trying the tea (차). And I think you were the clever one today. You got yours as iced. Mine is piping hot and it must be like I don't know 35 degrees with high humidity. Yeah, it is really hot out. So I'm a little bit crazy but at least it is air conditioned in here. Oh, wow. Wow. That is like intense cinnamon flavor. Yeah, it kind of smells like Christmas over here. It does. And it is wonderful. Like it is natural cinnamon. It is not that artificial like garbage-y type. Hahaha. Which are unfortunately in a lot of products. This is real authentic cinnamon. And it has got a bit of a kick to it. Okay, so for mine I got the Maesilcha (매실차, 梅實茶) which is a green plum tea and it has got ice cubes in it. Much needed today. Hahaha. You can actually see behind you there is the air conditioner guys. That huge air conditioner. That is so so hot. And this is so good it is like juice. It is like a sweet syrupy plum juice. Refreshing? Um hum. So good. I think you're going to need to share that one with me. So time to try the snacks now. Yeah. So I'm going to start off with having one of the sliced dried persimmons (감). And it appears that there is some like chunks of nuts. I'm not sure what that is. If I had to guess without even tasting it I would say maybe walnut. Mmmm. How is that? It is good. It is sweet but not too overpowering. I mean you really taste the persimmon. It is kind of like a little bit like a jam. And I think I was right I'm pretty sure this is walnuts. Hodu (호두). So really tasty. It goes well with the tea. And we have a second snack. So do you want to try one of those? Sure. Oh wow. Mmmm. Yeah these are one of the puffed rice cakes. Let's have a closer look. Really good. Again. They look fluffy inside. Again not too strongly flavored or sugary. Which is really nice because the teas are quite sweet so this is a nice light snack to go along with it. So I would say that was a very relaxing experience. It was almost like whisper quiet in there with classical music softly playing. The cool thing is like when you arrive to these establishments really early you can sometimes be the first person there. Yeah and we were the only ones there. Yeah and it there are some people now but while we were having our tea we were the only people there. Yeah. So pretty awesome. Cool. Okay so let's talk about the price for that. So the price point was nineteen thousand five hundred Won which is ₩18,500. And that is roughly about 17 US dollars right now. So again it was a little pricey but I mean again we're in the Insadong (인사동) area and it is very touristy. And you're paying for that kind of like authentic tea house traditional tea house (전통 찻집) experience. My oh my! This morning we came to building 63 with the intention of going up to the top for city views and it was insane. Yeah. Okay, first off guys thirty five degrees outside and we had to walk a kilometer from the station to Building 63. So we're like dripping sweat. You can imagine two waegooks just pouring sweat. And then we go here and there is about a thirty to one hour wait time. Just to get the elevator. So we needed to cool down so we're going with something authentic Korean. We're getting Bibim Naengmyeon (비빔 냉면) which is going to be mine and Mul Naengmyeon (물 냉면) for yours. So basically these are buckwheat noodles, they're served cold. Yours comes in a cold broth with vegetables and egg and bunch of other ingredients. And the difference between yours and mine is that mine doesn't come with a cold broth. Mine comes with Gochujang (고추장) sauce and basically the rest is very similar. So our food is finally here. I am starving because I skipped breakfast today. So let's have a look at this perfect summer dish. I'm having Mul Naengmyeon (물 냉면) and this is basically a bowl of buckwheat noodles. They are handmade and they're in a bowl of chilled icy broth. So I don't know if you can see it on the camera but it is like slushy. My broth actually has chunks of ice in it. Super refreshing. Huh? Yeah. And this is like the quintessential Korean summer dish. Yeah. Exactly. And you'll also notice that the vegetables are raw. So I have some cucumbers here, some radish and of course it is topped off with a hard boiled egg and some sesame seeds. Yeah and as a side dish you got some Bulgogi (불고기). I got Pulgogi (불고기) which is the marinated sweet beef. I'm going to start with this actually. And mushrooms too. How is that? This is good. But let's move on to the main dish. So normally in restaurants they actually give you scissors to cut into the noodles but they haven't done that here. So it is going to be a little messy to eat. hahaha. So excuse that. You're going to have to break it off with your teeth. Mmmhmmm. Go for it. Exactly. Mmmmmm. Oh my gosh. Super chewy, huh? There you go. There you go. You cannot break them off with your teeth. Super super chewy noodles. How do they taste? Good. I need to chew. Give me a second. So that was good. It kind of tastes like cold spaghetti. Which sounds a bit nasty plain cold spaghetti. But because it is made out of buckwheat it has a very distinct flavor so it is really nice. And it is also taken on the flavor from the broth so it is a little bit tangy and savory. So I quite like it. I'm enjoying it. I was super hot before sitting down at the table so this is going to be a really refreshing meal. So yeah, good stuff. And you know what later on you can drink the soup with a spoon. There you go. So Sam's meal is kind of similar to mine but slightly different. Slightly different. Mine is called Bibim Naengmyeon (비빔 냉면) and the biggest difference between this and the Mul Naengmyeon (물 냉면) is of course that I have Gochujang (고추장) the red pepper paste instead of the broth. So that is really the main difference. The buckwheat noodles are the same, the vegetables are the same although I think I may have slightly different veggies. You have more vegetables than yours. And you know what. You have Kimchi (김치). I have an egg. I have Kimchi (김치) and an egg on top. So my goal here is basically to mix it all around a bit. So I'm going to mix that around. Try to disperse that sauce a little. You know what? I'm kind of jealous of yours. Hahaha. I really like that sauce. I think I got the best one. Oh, and the coolest thing is they did give me some of the cool broth on the side. Basically, I think as a way to cool down this summer because otherwise I'm guessing this is probably not served with it normally. Hahahaha. Alright, let's try that. So I'm just going to go in for some noodles here. This is going to be messy. It is so chewy. Wait and see. Oh you took a baby bite. That is cheating. I cheated. Mmmm. Wow. So yeah, the noodles are really good. But the overwhelming taste here is of the Gochujang (고추장) sauce. Man it hits you hard. It is very spicy but man I love Gochujang (고추장) so this is like. This is like I definitely ordered the right one. Hahahaha. I'm not going to share. So we finally found the scissors halfway through the meal. We finally smartened up a little bit here. Yeah. So this is how you do it. Just put it in and slice it up. The noodles are so long and chewy that we were struggling. Like it is so easy to choke on them. So yeah, you just take the scissors, snip snip. And now mine. I'll get my chopsticks out of here. Now this is probably not the official way to do it here in Korea. I'm sure there is a really good technique that normal Koreans would use but this is Waegook style. Alright. There we go. I think we can go back to eating. Hahaha. Are your lips burning Sam? You're looking a little red over there. Tongue is on fire. That Gochujang (고추장) was like really potent. Man, wow. It was spicy. Super spicy. Okay, so we finished our meal. We're going to be heading up to the viewing deck on Building 63 soon. Yeah. But let's talk about the price first. So it was eight thousand each. So it came to sixteen thousand Won. W16,000. And that is roughly like about fourteen US dollars. So really good value. I mean this is kind of a fancy building in here. But I will say that I have seen the Naengmyun (냉면) and the Mul Naengmyeon (물 냉면) for about six thousand Won elsewhere. But this still was a really good price and the quality was excellent. So yeah, if you happen to visit Korea during the summer months these are two dishes you absolutely must try. Absolutely. So for today's lunch we are going to be having Samgyeopsal (삼겹살) and that is a Korean pork belly that you cook yourself at the table. It is like really fatty pork, so it is going to be nice and crisp. Yeah, it kind of reminds me a little bit of Canadian bacon except more thickly sliced. Bacon for lunch. Um, but yeah I should also mention if it sounds a little bit windy in here it is because we've got the AC blasting and there is fans on in every single direction. The fans are going and the TV is on. So yeah, that is a sign that it is a really hot day here in Korea. And guys this is basically your classic Korean barbecue (고기구이). Ummm, it should be fun. Our side dishes have also arrived. Do you want to give us a tour of the table? Sure, so let's take a look over here. So we've got some different pickled basically vegetables over here. And this over here is the garlic. This is one of my favorite things. Oh yeah. One of my favorite things to add to the Korean barbecue. And I believe this is called manul (마늘) and then we have something called ssamjang (쌈장) which is a mixture of the red pepper paste, the gochujang (고추장) and the doenjang (된장) sauce. So it is kind of like a mixture of the two. Awesome sauce. Over here we've got the kimchi (김치) of course. It looks like we've got some kind of pink radish. And yeah. Salad. We are good to go. And this over here it looks like crab. Yeah, and I didn't mention this over here is kind of like a dipping sauce for the samgyeopsal (삼겹살). So we're just cooking it now. It is sizzling. And it is going to be ready to eat soon. So they came and helped us out a little bit. And they basically cut the meat into little pieces so that they can cook a little bit further and get nice and golden. Also, I should mention this meat isn't seasoned at all and they didn't add any oil to cook it either. I think the idea is just that the fat is going to start melting and that will allow it to cook. You know cook in its own fat and give it more flavor. So yeah, we're just waiting now. Waiting for it to turn golden and crispy. I like mine really burnt. Yeah, me too. Which is kind of strange because like if I'm eating steak or something else like that I tend to like it a bit more rare. Yeah, a bit more raw. But with Samgyeopsal (삼겹살) I find it tastes optimum when it is like charred a bit. Yeah, it is so fatty that you kind of want it to be golden and crispy. Otherwise it is just like chewing fat and I'm not a huge fan of that. So it is time to start cooking some garlic now that the meat is almost ready. Yeah, we're at that stage now and I find that it is best just to put it kind of on the periphery of the grill so it doesn't get in the way of the meat. So we're just going to start plopping that down. And with the garlic you have to pay a lot of attention because it can burn quite fast. So you're going to really want to pay attention to that. Mmmmmm. So maybe put half of it on now and then we can put half of it on later. Okay, so time to make this happen. Let's assemble your first bite. It sure is time. I can't wait for this. So I'm grabbing my piece of Samgyeopsal (삼겹살), the Korean pork belly and you know what I am going for a super one here so I'm putting my garlic, my manul on here, a little bit of ssamjang put that right like that and a little bit some salad. Wow that is going to be a big bite. Perfect. It is going to be a huge bite. And now I'm going to roll that all up. Gamsahamnida (감사합니다). Oh we get jjigae (too. kimchi jjigae (김치 찌개)? Ne. Gamsahamnida (감사합니다). So now the expert roller is going to turn this into a bite sized ball. It is all ready just scrunch it up into a ball. And one shot. One bomb. Mmmmm. Oh man. That is so good. It has been ages since I've had Korean bbq and I have to say this place is really nailing it. This is the real authentic deal. We're here in Seoul, Korea now and we're having like just an amazing Samgyeopsal (삼겹살) experience. Loving it. So it is now time for my first bite. So let's do this right. I'm going to grab my lettuce (상추쌈) leaf, grab my chopsticks and I want this piece right here. This is just looks nice and crispy. Golden to perfection. I'm also going to add some rice to mine. They just brought us some rice. So maybe like just a bite size. Yeah, put that in there. Yeah. Little bit of this sauce for flavor. Ssamjang (쌈장). Some garlic (마늘). I'm going to be getting lots of kisses tonight, right Sam? Hahahaha. Yeah, the nice thing though is that we're going to have equally bad breath. We'll both have garlic breath. Yeah. Some of this pickled stuff. Okay and that is probably a big enough bite for me. You're going all out. That is a huge bite. That is bigger than mine. I think this maybe two bites. Or maybe one. Yeah, go for two. I don't want you choking on it here. Woah! You did it all. Mmmmm. How is that? Mmmmmm. A lot of competing flavors. Mmmmmhmmmm. Taste the garlic. You can taste the samgyeopsal (삼겹살), the ssamjang sauce. That is going to take you a while to chew. Hahahaha. So just as you are chewing that I'll point out that we typically, the reason why it is not busy here right now, is that we typically are coming and filming really early like eleven thirty before people tend to come in around twelve thirty or one. And we're doing that so that we kind of have the place to ourselves. So that was really good. I really enjoy that first bite. I think my favorite thing is the whole garlic clove in there. Like it is not the same as raw garlic, of course, it is nice and golden and it just gives a nice flavor overall. I also really enjoy this spicy sauce. The ssamjang. It is just so nice when it all mixes together. And we have a lot left to eat guys. So it is chow time. Yeah and you know what the meat was not fatty. I was expecting it to be a little chewy and greasy but we've been letting it cook for an extra long time so I think that is the trick. If you don't like fatty meat. I think we got a nice cut too. Yeah, this is good stuff. Going in for number two. And you know what if you're not a big fan of spicy sauces, yeah, they also give you a pretty simple sauce that you can dip your meat in. You can just pickup your slice of Samgyeopsal (삼겹살), your Korean pork belly, and just kind of like coat it in this which is kind of like oil and kind of a salt mixture. Well, I don't know about coating it. I would have just dipped it a little bit for some salt. Mmmmm. That is nice. How is that? Yeah. It enhances the flavor for sure. Yep. Mmmhmmm. Very good. And in true Korean fashion I think we have some kind of game show happening in the background on the TV. Oh wait, no it is a sporting event. You know what before there was like a Korean drama where everybody was wearing Hanbok (한복). So pretty cool programming on today. So aside from all of the meat they also brought us jjigae which is kind of like a soup or a stew. Yeah, that was really nice of them. I think this was complimentary service. Yeah, so this one has the gimchi. The cabbage. It has a little bit of pork as well. It also has the tofu. The dubu (두부). A little bit of everything. There is the dubu. So I eat this by grabbing some rice first. Got some rice here. And then I dip it in the soup. Taking it for a swim. That is my style. I don't know if that is how you're supposed to do it or not but that is how I roll. Audrey's special way of eating Korean soup. Korean stew. Mmmmm. Is that tasty? The meat is super tender. Super super tender. Spicy? Not too spicy. It is actually mild in comparison to what we've been having. Also I like to point out we're having purple rice right now. Normally they just give you plain white rice so this feels a little bit fancy in a way. So yeah, lovely meal over here. I'm really enjoying this. So we've been at it for a while with this meal. What is our progress update? So we've finished round one. We had a tiny bit of Samgyeopsal (삼겹살) left so if you look down here I'll explain what is going on. So as you can see here this is the last of the Samgyeopsal (삼겹살). We have about six pieces. But what we have done is we've put the Kimchi on here. Yeah. And the rest of the garlic. Lots of garlic going on there. We've got some tasty bits left to try. So I think the kimchi has been cooked enough. Ready to try it. Oh that is hot. I bet it is. It is fresh off of the grill. Wow. You know that is very different from having it like raw. Yeah. Because it still kind of gets rid a little bit of the spice and it cooks it a bit. So it just has more of like a little bit less crispy but I don't know it somehow I feel like it enhances the flavor of it a little bit. I really do like it grilled as well. You know what it is kind of hard to concentrate on what you're saying because just behind you we have some very intense scenes as part of a modern Korean drama. Hahaha. I think one of the main characters might be having a flashback to an accident. Wow. That deeply affected his life. And I can't even watch it. You're the only one who gets a view. You're missing out here. Alright, well we cleaned that up. The grill is empty. Nothing left on the grill. Guys that was a glorious Korean barbecue. Like the best Korean barbecue. Seriously. Awesome stuff. So let's talk about the price point for that. Okay, so the price point was that was 10,000 per person. So ten thousand Korean Won. So it came to twenty thousand Korean Won in total which is 20,000. And that is roughly about 17 to 18 US dollars right now. So excellent value. Yeah and we still have food left over. Especially the side dishes. We still have some banchan (반찬) to take care of but we've taken care of the principle bbq which was the main mission here. Well good morning from Namdaemun Market (남대문시장). Today we have chosen to skip lunch and have lots of snacks at this market instead so I'm pretty excited for that. Yeah, so Namdaemun Sijang (남대문시장) Namdaemun Market is the oldest market in Seoul (서울) and it is also one of the best places to get Korean street food (한국 길거리 음식). So we're just going to go on a rampage and eat as much Korean street food as we possibly can. A rampage! You heard it here first. Let's go eat. So I got myself a potato corn dog. So this is a hot dog (핫도그) on a stick. It has been breaded I guess and then they've attached these french fries as well. So it is like really over the top and I'm going to add some ketchup. Wow, look at that. And what else can I put on. Spicy sauce. This is a very uniquely Korean hot dog (핫도그) so put some spicy sauce on that too. Come out. Just come out spice. Oh, that is thick. Woah! Woah. Man, that looks good. Alright. Look at all of the french fries. You can see the french fries. I know. So well on there. This is my first time trying this so we'll see. Aw. It is hot. Oh. It is super hot. Huh. There you have it. Mmmmm. Oh, wow. This is like fast food to the max. So what do you think? It is pretty good actually. Is there a lot of batter on the outside? Yeah, you can see it there. Alright, time for Sam to share his thoughts. Yeah, so my turn to try as well. This is my first time to actually have this. I've had like a lot of Korean street food (한국 길거리 음식). And I've like walked by this many times but I've never actually had it. Yeah. So exciting times here. I'm just going to go in for a big bite. Big bite he says. Mmmm. Oh, and you've got some sauce stuck to your lips. Oh my gosh. Yeah. That. You can really see the hot dog (핫도그) in there. So you do taste the hot dog. Then you really taste the batter but you also taste the crispiness of the french fries too. So it is really tasty. I'm really enjoying it. It is delicious. Yeah. It is kind of like having your hot dog on a bun with a side of fries except it has all been rolled into one. It has all been put into one thing right here. So what was the price for this one? So this one was three thousand Won (원). ₩3000 KRW. So a little bit less than three US dollars. Odeng (오뎅) hana juseyo. So we're trying Odeng (오뎅) which is a Korean fishcake. And this is one of the most common Korean street foods (한국 길거리 음식) you can find in just about everywhere. Often places where you get tteokbokki (떡볶이). Yeah, and it is so cheap. This is usually fifty cents. Yeah, this one was more expensive because it is in Namdaemun (남대문). Yeah. It was one thousand Won (원). ₩1000 KRW. But let's try that. Put a little bit of soy sauce on it. Yeah. And at first glance it looks a lot like a pancake that has been folded and then put on a little stick. Nothing like a pancake. A fishy pancake. It tastes fishy. Actually it doesn't have that strong of a taste. Um, I would kind of describe it has like a bit of a spongy exterior. Mmm. Spongy texture. Yeah. So it is really good. Um, I'm enjoying it big time. So after coming to this market so many times while I lived here I just discovered something new. This market has two levels so we're going into the basement area right now to see what we can find in terms of food. Mayak gimbap (마약김밥) juseyo. Hana. (Speaking Korean) Gamsahamnida. Okay so we're here in the basement level of the Namdaemun Market (남대문시장). We found a little treasure of a restaurant here. Just a tiny little hole-in-the-wall place. Yeah. And we are having mayak kimbap (마약김밥). And if you've never had gimbap (김밥) before these are basically your Korean rice rolls. That is kind of like a Korean form of like a maki or sushi. And what makes these different from the ones that you typically get at Gimbap restaurants is these are actually baby gimbap (마약김밥). Yeah, they are miniature in size. Right. So a normal gimbap (김밥) roll would be really thick and bigger and go longer and then it would be sliced up like this. Yeah. But these mayak gimbap (마약김밥) have not been sliced. They've just been made into little rolls. Yeah. And so let's try it. Looks good. So it is a little seaweed roll. It has sesame seeds. And let's have a look at the filing. It looks like radish. Yeah, we've got radish and carrots. We've got radish and carrot. I think it is a pure vegetarian one. Vegetarian friendly. And they gave us a sauce. Right, let me try that. Let's try the sauce. Oh yeah, that is like a almost like a wasabi sauce. Woo! So it is spicy. I heard her say it is not spicy. Man, good thing you're trying it. And another cool thing she gave us soup. This is a soup. Little cups. This is a soup that you often get with when you get Odeng (오뎅). Other kind of fish cakes. It is a light soup. Yeah, so like soy base with chives. Alright, Audrey your turn. My turn. I'll take one of these. Maybe one from the top actually. Oh, I wouldn't mix it too much. No, haha. You're going to be in for a surprise. It is still warm. The rice is still warm. Yeah, it just has been freshly made. That is a lot of wasabi. Yeah. Wow. Oh my gosh. It is like a wasabi mustard. Oh, you're feeling it. Hahaha. I knew you were going to be in pain after dunking it in that deep. That is hilarious. Hahaha. You didn't tell me it was that bad. Jeez. That is mean. Alright, have another bite without so much on it. So what do you think of the mayak gimbap (마약김밥)? I like it. It is a perfect little snack. Oh, I just sprayed some sesame seeds there. It is a perfect little snack. You know, then you have it packaged in these little containers to take it to go. Eat it at a park. Take it home. And take it easy on the sauce guys. One little dunk is enough. Don't uh go in to heavy like we did. So we just found the jackpot here. Yeah, we've found a place that sells all kinds of like western and American products here. We've got peanut butter, we've got like Swiss hot chocolate over there. Oh, Nutella. We've got Nutella. We've got special kinds of coffee. Oh, I thought that was Vegemite for some reason. We've got Quaker Oats in the background. So are you coveting anything? Haha. We're leaving here soon so I don't think we can buy anything but I would get the massive jar of peanut butter. That would be on my wishlist. So we may have come to Namdaemun (남대문) for the street food; however, this is also a great place if you're looking to get a bargain on basically anything. You can buy shoes here, clothes, winter jackets. Toys for children. School supplies. Basically anything you can imagine you'll find it here. Plus food. Anyeonghaseyo. One jjinppang hana juseyo. Hangye juseyo. Ne. Gamsahamnida. So somebody found another snack. What did you get? Yeah, we just found this place that specializes in Mandu (만두) and different other kinds of steamed buns. And we're getting something called Wang Jjinppang (왕찐빵) and Wang refers to the giant size of this. Look at how big this is. I'm putting this in my hand. It is piping hot. Yeah. So I'm going to put it back in. Try not to burn yourself. It is bigger than my hand so that is why you get the name wang. Jjinppang (찐빵) I believe it going to have red bean paste inside so let's take a bite. Oh yeah. Look at all of that. Oh man. Woah. That is so good. It has been mashed up and it is very sweet but you really taste the bean as well. Yeah, so and it kind of looks like it has a fluffy bread texture. It is very fluffy bread. It is piping hot and you can probably see the steam coming off of it. So I'm going in for another bite. Mmmm. That is so good. And this was one was really reasonably priced. It was one thousand five hundred Won (원). So ₩1500 KRW. So a little bit less than one fifty US dollars so great value. Man, I'm loving this. So something cool about Namdaemun Market (남대문시장) here in Seoul (서울) is that you can go down these little side alleys and you have like these kind of tiny little hole in the wall restaurants. So we're going to show you a bit of what that looks like. So it looks like we've stumbled upon some kind of musical slash cultural performance in the middle of the market. So we're going to check it out before that ends. (Korean traditional music and singing and chanting) Anyeonghaseyo. Goguma hana juseyo. Almaeyo? Cheon Won (원). Gamsahamnida. What did you get? I got myself Goguma (고구마) which is Korean sweet potato. Man, is it ever hot. It has been freshly steamed. It was just steaming right in front of us so you can tell that it is hot. So I'm just going to go in for a bite. You can see. Look at that. Peel back the skin a bit. You know what? You can actually eat the skin. I've seen. I've when I lived here before I did eat the skin. So I'm going to try a little bit. First without the skin. It almost looks like pumpkin in terms of color. Oh. and texture. Oh. It is very sweet. Very rich. It tastes really really good. Would you have this for dessert? This is like a natural fruit dessert. Basically. I mean it is not even a fruit. It is a sweet potato (고구마). So I'm going to try a bit of the skin this time. Mmmm. My advice is honestly to eat the skin. It is really good. And how much was this? This was only cheon Won (원). One thousand Won (원). So again, less than one US dollar. Dulgae juseyo. Wow. Hanguk Saram? Hahaha. Canada Saram. Ah, Canada Saram. Ne. Hangul mal chareyo? Anio chal motayo. Gamsahamnida. Hahaha. So for our final snack of the day we are having Hotteok (호떡). And I feel like we've shown this snack probably a million times on our channel but we just like it. It is our favorite Korean food. That much street food though. Whenever we see it we're like gotta get Hotteok (호떡). And it is the best way to end off a Korean street food taste test because you're getting something really sweet. Really tasty. Yeah so, again in case you haven't memorized this by now. Hotteok (호떡) is like this fat fluffy pancake and inside it is filled with brown sugar, cinammon and pine nuts and it is just amazing. Amazing. It is cooked and made hot so while you're biting into it you get like these gooey bites and it is usually not until you get until about the middle of it that you start really getting a lot of the sauce. Try to see it there. It is oozing that sugar. Look at that. It is so hot. So warm. And it was only one thousand Won (원). Oh wow. Less than a dollar. Wow, that is a great price especially for Namdaemun (남대문). Like it is typically it is one thousand Won (원) elsewhere but Namdaemun (남대문) can be more expensive for sure. It is so hot. Ah. Piping hot huh? So what is the verdict? Good quality one? It is always great. Mmmm. Time for me to try mine. Oh. You're right. There is no such thing as a bad Hotteok (호떡). Yeah. This is like my favorite thing we've eaten at the market today. It always is. Always is. Hotteok (호떡) always wins. Number one. For the win right at the end. Leaving satisfied? Leaving very satisfied. That was, I mean actually I know I was going to eat a lot but I actually ended up eating a whole lot more than I originally planned. Like that was a pig out for the ages. But in a good way. So if you're coming to Namdaemun Market (남대문시장) I think something that you should understand is that it is a little bit more touristy than some of the other Korean more local Korean markets. And you can expect to pay a little bit more for some of the Korean street food. A prime example of that was when we had Odeng (오뎅). Normally I pick that up elsewhere for maybe five hundred Won (원). ₩500 KRW. Whereas here I paid a thousand. So I paid double. But there were some treats that I had that were exactly the same price including the Hotteok (호떡) which was a thousand here. Also a thousand in most other places. So pretty good. So anyways I hope you enjoyed this Korean street food (한국 길거리 음식) video and be sure to stay tuned on our channel every Monday. We have new videos coming out from South Korea. And if you're new to our channel check out our 50 things to do in Seoul guide. So we'll see you soon with new Korean content. Lunchtime in Seoul (서울)! We are having lunch today at like four in the afternoon because we've been out sightseeing. So we are starving. So so hungry. And today we're going to be having Samgyetang (삼계탕). Did I pronounce that right? Samgyetang (蔘鷄湯). Yep. There you go. And this is a Ginseng Chicken soup and Sam has ordered a variation of the dish so he's having Ginseng Chicken Porridge (삼계탕죽). So we're going to show you what those two dishes look like. So because this restaurant specializes in Korean Ginseng chicken. There is actually five different ones you can choose from so let's take a look at the menu. And you have the one we ordered is supposed to be good for you health. Now there is another one that is good for beauty. For beauty. How come you didn't order that one Sam? I've been looking a little scruffy these days. You know what? I think I could use a beauty enhancement more than anyone else. A beauty enhancing soup. Oh my gosh. And then there is of course the Juk (죽) one. The Korean porridge version of that. And I've never had Samgyetang porridge (삼계탕죽) so that is going to be really interesting. I can't wait to try that one. Ooh. Gamsahamnida. Look at that. Still bubbling. Gamsahamnida. So the coolest thing just happened with our meal. Like we were planning on ordering the Ginseng Wine which is called Insamju (인삼주) and she just brought it over as service. For free. It is like read my mind. That is awesome. So we have some Ginseng wine to compliment the Ginseng soup and Ginseng porridge. Let's have a taste. So let's try that Insamju (인삼주). It doesn't have a strong smell. Does it taste like medicine? Or is it pleasant? Oh wow. Let me have another sip. It really tastes like nothing. Nothing else I've ever had before. I'm trying to think of a comparable. It is a little bit fruity, little bit sweet. It doesn't have a strong alcohol taste and it also doesn't have that strong of a ginseng taste to be honest. It tastes hints of it but it is kind of fascinating. He's fascinated. Interesting. So my Samgyetang (삼계탕) has arrived. Check it out. So since it is for one person you obviously don't get the whole chicken but if you were ordering a family sized one the chicken would actually be stuffed with rice and garlic so I have a smaller portion. I still there is some inside. Yeah. Maybe not much though. Sometimes it comes with jujubes as well. Yeah. So yeah, it is like a very light broth. It looks like chicken soup when you have a cold. Yeah. I know that it is considered one of the healthier dishes that you can have in Korea. Oh. It has a lot of health benefits associated with it. And look at this there is like a teabag but I think it is probably filled with spices. Yeah. Look. That is pretty cool. That is going to make the broth super flavorful. And it is a thicker broth. Is it? Yeah. Mmmmm. That is nice. How do you like that? It has a lot of spices. I mean lots of new spices for me. A quick question is this your first time to try this? I had it once before many years ago. So and it has been a long time for me too. Yeah. But this isn't bad. What do you think? It is nice. I like it. I think I got some of the chicken breast here. So I'm just going to break it apart. The chicken still has the skin on it and bones. Plop that on the plate. Oh, lots of bones. Oh my. Be careful. I know this is going to be tricky with chopsticks. How am I going to manage? Hahaha. The true test. Has Audrey mastered the use of chopsticks. Let's see. Duh duh duh. Let's pick out the bone. This is the wishbone. Oh my gosh. So do you want to make a wish? Let's break that. First you try some of the chicken and then we'll do that. Let's save that for later. Let's put it here. Save it here. Oh my, so much going on. There is so much excitement here. Okay. Yeah. It is a good meal. I like it. Chicken nice and tender? Mmmmm. Super tender and you know what the food came out so fast. I think they probably are just working on it before anyone shows up you know. Because it was here right away. Yeah, we're not eating at a typical dinner time so maybe they were getting it ready for the dinner crowd. For the dinner crowd yeah. Maybe it was leftover from lunch. We're kind of in between the lunch and dinnertime. So Sam here ready to dig in? Yeah, let's check out what the Juk (죽) form looks like. Okay so you can see that it is a lot thicker than mine. Yeah, it is very thick. So I'm going to give that a good stir. Yeah. And you can tell that the chicken has already been de-boned. I can of like that. It is less work for you. Yeah, less work. So let's try that. It looks really hot. Piping hot. I'm going to blow on it. Don't burn yourself. I also noticed yours had um black sesame seeds on top. Mmmmm. How is that? Oh, wow. That is delicious. Yeah? Yeah. It has got like it is such a thick juk (죽) like broth. The porridge-y broth and then I really taste a lot of the tastes like the shredded chicken and then I think I had something like pine nut in there. Oh, so that was really tasty. Nice. Look at that. Going in for another bite. Yeah, and it is just a really nice meal to be having in autumn when it is cool out. Good stuff, huh? I'm a big fan of this. I have to admit. I wasn't coming in with the highest expectations but this has won me over. Okay, so we are going to swap dishes. Sam is going in to my bowl. So I've been able to located where the rice is in the middle of the chicken. Oh la lah. So that is going to be my first bite. Rice has been located. Oh, that is some special rice. It has got a flavor to it. It is not plain and it is extra sticky. Extra glutinous. Yeah. That is just delicoius. I'm loving it so far. That is cool. And you know what else I noticed? Since this is more of a simple dish they've also given us a sauce over here. Yep. I think that is a ssamjang sauce (쌈장) and it looks like we also have kimchi (김치) and we have peppers. Want to try some of that? Yeah, I'm going to try some of that with chicken. Okay. Okay, time to try some of the chicken. And I don't know if you're supposed to do this but I am putting it in to the ssamjang (쌈장). That is how you're doing it. That is how we're rolling. I'm sure we could probably just plop some of it in the soup as well. So that has got red pepper paste and also soybean paste. So it should be a little bit of spice. Mmmmm. Wow. Yeah. It really tastes good with the ssamjang sauce (쌈장)..And that chicken is really tender. I know. It is so good. Now I'm going to taste the porridge. The juk (죽). So look at that. A lot thicker. It looks like there is some nuts and seeds in there. Alright. You're going to like this. I just have a feeling. Mmmmm. Mmmmm. Isn't that good. Oh my. The pine nuts. That is where the magic is happening. Isn't that good? What a nice addition. And you know what? I think I also had a raisin in there. Yeah, that might have been a raisin or it might have been the jujube. Kind of like a date. Mmmmm. Tasty? It is really good. I think I may like yours better. Hahaha. Of course you do. I always order the best one. You do. Time for the wishbone break session. Make a wish. One, two, three. Wait, I haven't made a wish. I forgot to make a wish. One. The wish. One, two, three. Uh. Try again. One, two, three. Oh, you got the long end. I got the wish. What is your wish? Well, I can't tell you. Hahaha. Don't worry it is good for both of us. I hope so. Boop. Alright, so we are done at this point. That was a very filling meal. And I have to say like I am sweating profusely from this. And I remember when I tried this in the summer like many years ago I was doing the same thing. I was sweating even more but this is definitely a kind of meal that makes you sweat afterwards. It is just piping hot and just the types of ingredients they have. But anyways on to price point. So it was both of these dishes were thirteen thousand Won (원). So in total twenty six thousand. ₩26,000 KRW. Which is about roughly twenty two, twenty one US dollars. So it was good value. I mean we're leaving full. It is not as cheap as some of the other Korean soups or stews but when you consider the ingredients involved - the ginseng, the chicken and whatnot you can see why it is is a bit more expensive. But definitely something we highly recommend and we came here not sure if we were going to like it or not and we're leaving big fans. I think we would come back again soon if we can. So it is dinnertime in the hood. Hello from Hapjeong (합정). Yeah, we're starving and we can't wait to have some Korean barbecue (고기구이). This time instead of pork or other types of meat we're going in for some chicken. Chicken. Spicy chicken awaits us. Alright, let's go. Sam is always scouting the area for new restaurants. Anything interesting? Seriously, I am. Well, I found a place that does Haemultang (해물탕) with I think is like a seafood stew. Oh. And we also found another Juk (죽) place that does Korean porridge and we found a tonne of barbecue places so we've got like options galore here. Oh la lah. Alright Sammy boy. What is happening tonight? What is happening is we're going to be having some spicy Korean barbecue chicken. Yes. And I can't wait for it to come. It is Dak Galbi (닭갈비) and it is a little bit different than the Dalk Galbi (닭갈비) we normally have, isn't it? So how would you explain the one that we normally have? Okay, so normally it is like a stir-fry. They cook it in a pot with potatoes and cabbage and whole bunch of other ingredients. Yeah, like rice cakes and different vegetables but this one is just going to be pure like meat on the grill. Chicken on the grill. Yeah. And you cook it yourself. And it has got the gochujang (고추장) sauce. The spicy red pepper sauce so we can't wait for that to come to the table. So while Sam is chugging on the beer I'm going to have some iced tea. Keeping things classy over here. If I can open the bottle. Oh my gosh. Please for the love of God. Hahaha. You know what, usually you get me to open bottles for you. I know. Oh wow. Look what is here. Here it comes the fire. Gamsahamnida. There it is. Oh my. So now. It is scary. Now it is just time for the chicken but before that comes. Yeah, you can put your hands by it. It is really cold. Today was the coldest day. It was freezing. In Seoul I think so far this fall. I think it was like a high of five or seven degrees so it is like winter is coming but it still it is just the turn of November so. How does it taste? Lovely now that the fire is here everything is good. Yeah, it is lovely but how is the drink taste? The drink is good. It is iced tea. Not sweet. So now we wait for the chicken to cook and just smell the lovely aromas. Um, okay so basically I think we're having chicken thighs because he took the pair of scissors and cut off the drumstick so those take a little bit longer to cook and then the rest of the meat will cook faster and it just smells so good. Right now. It smells awesome. So good. Like I just love that guchujang (苦椒醬) sauce. Yeah. It is going to be so good and so spicy. I know and the last meal I had today was breakfast. It was a late breakfast but I mean it has been a while. Like it is dark out so I'm ready for this. But we don't want to eat raw chicken so we wait. Alright, so until the chicken cooks I'm going to get started on the tofu. Yeah the banchan (반찬) here looks really good. Soft. Tofu in a spicy sauce. A huge piece of spicy tofu. Oh yeah. Good stuff? Mmmm. Spicy too? Mmm. Everything is spicy in this restaurant. I haven't had anything that didn't leave my mouth on fire. Especially the chicken. At long last. At long last. So it is ready to eat. Chicken. Here is the piece of Korean spicy chicken. So before I eat it I'm going to take it for a bit of a swim in the ssamjang ( 쌈장) sauce. So you're going to make it even more spicy? Make it even more spicy. I love this sauce. This is like the best sauce. It is a mixture of the gochujang (고추장) which is the Korean spicy sauce. The Korean red pepper sauce along with the soybean sauce. Alright Sam, you eat the lettuce with chopsticks. I know but I thought maybe it was cut a little bit bigger but no. No. It is really small. Now I will eat it with chopsticks. I'll tell you what I'll put the meat in and then I'll grab some lettuce. There you go. Oh yeah. Wow. That is super spicy. Really juicy, really tender and then I'm going to put it in a little bit of lettuce. Mmmm. Alright, so I'm going to wrap mine in this parilla leaf. And there we go. Mmmm. So what do you think? Is your tongue on fire? It is but like this kind of has like a minty flavor so it balances out the heat a little bit so I do like it. That is good. Can you really taste the gochujang (苦椒醬) sauce too? I didn't dip it in the extra sauce. Hahaha. But what is on it is enough. That is my level of spicy. And you're done. Stop there. That's good for you. So when the temperature drops in Korea I find myself appreciating Korean barbecue even more. Because it is so cold outside but when you come into the restaurant you warm up but then you get even warmer once you're by the grill. It is just like it is almost like being by a campfire or a stove. Your own little fireplace at the table. Yeah, it feels like my own little personal fireplace and once I get cozy here I don't even want to leave. I just feel like staying here. I don't want to walk back to my apartment. Okay, so round two is cooking on the grill. And it is kind of cool because every once in a while like a chunk of chicken fat will drop and the whole grill starts sizzling like it catches on fire. Woah. Yeah, the fire just comes right through the grill. It is pretty awesome. So much action at the table. But yeah, this is quite a bit of chicken to be honest. I always leave feeling stuffed by the end of it. It is one of my favorite parts, I don't know if it is one of your favorite parts but one of my favorite parts about any kind of Korean barbecue is the do it yourself at the table aspect. Yeah. I think it is so fun to be cooking the meat when it is in-front of you and it just makes it a more immersive experience and it is something that really makes Korean barbecue unique. Yeah. So how was that meal for you? That was awesome. We're full and like my tongue is literally on fire. Same here. At one point Sam was asking me are you cold are you sniffling? And I was like no my tongue is on fire. I feel like I'm like part dragon part human right now. But anyways in terms of the price point so the barbecue itself was twenty thousand Won (원). ₩20,000 KRW. And then the beer was extra four thousand Won (원). So in total it was ₩24,000 KRW which is about twenty US dollars. And that is awesome value for a barbecue like that. We're leaving stuffed and at that particular place that guy is really nice, very friendly very attentive service. So if you're around the Hapjeong (합정역) station area come check out this place. It is a really good barbecue. So it is time for yet another delicious meal here in Korea. Today we're having sundubu jjigae (순두부찌개) which is a tofu stew and this is probably my favorite Korean dish. It is so tasty and I can't wait for it to get here. So we're back here in Seoul (서울), Korea. We were here for all of August when it was like incredibly hot and humid and now we're back in the middle of October and this is like my favorite weather. I know it is cool. So nice! And we're staying in a totally different area. The last time we were staying near Seoul station and now we're near Hapjeong (합정) station which is actually near Hongdae a very popular area and near the Han River which is really cool. So we've been exploring lots of new restaurants here in the new hood. And you know what I think we've found our favorite place already right here. So you know what is the worst. When you have your camera set to slow motion and you've been recording this fantastic meal and you realize crap there is no audio and we're eating at like slow speeds so we're going to have to do this again. You know what I'm not the most articulate person and I thought I did a really good job of explaining this dish and it is all gone. Anyways, the food is here. We're having our Sundubu jjigae (순두부찌개) so if you take a look here it comes in this earthen ware pot and when it first came out it was still bubbling because it was fresh off of the stove so it was like pipping hot. It was still boiling but anyways here is the dish so look at all of those massive chunks of tofu. Yeah, this is all the fresh tofu. The soft tofu and they are so generous here. Like they give you so so much. The nice thing about the soft tofu is well is that it has less water content so that silken tofu. No, it has more water content that is why it is so jiggly. Of course. Yeah, the less water the harder it is. Oh my gosh. Yeah. But some of the other ingredients we also have some chives here. They have some zucinni, we have this massive dumpling. Usually when we order Sundubu jjigae (순두부찌개) it comes with clams and I'm not a huge fan of clams so I really like that this restaurant gives you this giant Mandu (만두) instead which is so cool. Look how big that is. It is a king sized Mandu (만두). Wang Mandu (만두) over there. Yeah. So what else is in here? Let's see. Oh, we also have a cracked egg. It is kind of like a poached egg. They just drop it in so it is still a little bit raw. You break it up and mix it around. The base is made out of Gochujang sauce which is the red pepper paste sauce. Yeah. And that is what gives it its spiciness and a lot of its kick. Yes, and we always eat this with rice. Always. Alright, try a bite. So you get a bit of rice on your spoon, little bit of soup. Take three. Hahaha. Mmmmm. That is so so good. It is my favorite dish. I love Sundubu jjigae (순두부찌개). Whenever I have a chance to eat this I go for it. So Sam is going in for the tofu. Going in for the Sundubu (순두부). Mmmm. Yeah, that is just delicious. Your eyes are watering a little bit. What is going on over there? The last bite I had the spice went down the wrong. The chili flake. Yeah, the windpipe or the wrong way. I have like chili flakes stuck in my throat. Oh my this is a dangerous dish. Yeah. But anyways in terms of of jjigae's there is a whole bunch of other jjigaes such as Doenjang jjigae, Kimchi jjigae this is also my favorite. The Sundubu jjigae (순두부찌개). And so this is something that we typically have like not on a daily basis but several times throughout the week. Yeah, so anyways on to the star of this meal. Let's open that up and see what is inside. It is a giant Mandu (만두). So I'm just going to plop it down on here dissect it with the chopsticks. Oh, dissection this is like science class except in a kitchen. Yep, and as you can see in here it has got all of the different meat, it has got different vegetables, ground meat. I can see chives in there. Yeah, it is kind of like. I'm going to try a bite. Yeah, love mandu (만두) so it is such a cool addition to this sundubu jjigae (순두부찌개) and I have to say this is not like a regular thing that you would put in here. This is quite a special addition that is unique for this restaurant. Yeah, we really lucked out finding this place because this is what they specialize in. Yeah, they're a mandu restaurant and we'll probably be back again to do a mandu video at some point. And you know what they are so good that they've actually been on television a few times. Yeah. Yeah, so you can see throughout the restaurant you see these like kind of newsreel type. Yeah. Yeah, it is really cool. So we're really enjoying the meal. Alright so I'm pouring myself some more of the Maekju (맥주) - the beer. Some Cass. Cass. And yeah this is one of the big four Korean beers that they have. There is Cass, OB, Hite and Cafri. So which one is the best? Well this is the only one they have here I think. Hahaha. I probably actually have OB and Hite more but this is still pretty good. Refreshing. Alright, so let's take a tour of the banchan (반찬) so we have a whole bunch of different things. We have vegetables over here, we have some different types of seafood and then of course we have kimchi (김치) and what makes this one of our favorite restaurants so far is the quality of the banchan (반찬). You can tell that it homemade, you can tell that it is really fresh and just the quality is exceptional so you get all of these nice side dishes to eat along with your Sundubu jjigae (순두부찌개). Feeling satisfied Sammy boy? Oh yeah. Polished that off. That feast of feasts is over. And now it is time for price point. So basically the two Sundubu jjigaes came to Six Thousand Won (원) each. And the beer was three thousand Won (원). So in total that was fifteen thousand Won (원). ₩15,000₩. Which roughly in Korean right now is 12 US dollars so that was a very affordable meal. We're leaving full, we're leaving satisfied and because this is one of our favorite restaurants you'll know we'll be back again soon. Well good evening good evening. It is starting to get dark a lot earlier here in Seoul. It is only 7 pm but it is like pitch black out. Yeah. Anyways, we're going for dinner. We're going to have a really healthy bibimbap (비빔밥). Yeah, this is kind of like a contemporary vegetarian take on traditional bibimbap (비빔밥) and we just discovered this restaurant a few days ago and it has become our new favorite restaurant now that we're staying back around Seoul station (서울역) again so. Yes, this is actually our third night in a row. Yeah, we're on a bit of a health kick so we'll show you why. Alright so we've already made a video about regular bibimbap (비빔밥). Tonight we're getting fancy. Yeah, tonight we're getting fancy and we ordered two different kinds. One is sundubu bibimbap (비빔밥) and that comes with a soft silken tofu. Yeah. And the other one we ordered is poseot bibimbap (비빔밥) which is a mushroom based bibimbap (비빔밥). Both are vegetarian. Both have ingredients that are quite different from normal bibimbap (비빔밥). And when the dishes arrive we'll give you a full tour and show you all of the different ingredients. Action. Alright, so the food has arrived and I get so excited about this meal because it so healthy and so tasty. So it is like really fun to eat it. So anyways take a look at the bowl. It is just like fresh raw ingredients. I have broccoli, I have red and yellow peppers. I have persimmon. Banana. Pumpkin. Grapes. Different types of of lettuce and cabbage. And then mushrooms and I think this on top is ground sesame seeds. That is what I read online but not entirely sure. And yeah, it is just so healthy. And look this is kind of like a two step meal. So you have to grab your dressing. Yep. So first you dress your salad. So unlike other bibimbap (비빔밥) where you have it all prepared for you. You just mix it yourself. This you actually have to put in your rice. Yeah, so it is a soy based sauce and you kind of dress your salad. So you do that first. Alright that is step one. What is step two? Step two. Oh, you've already uncovered your rice. I have. And this rice is different from normal plain rice. You call this kind of like a purple bean rice. Look at that. It is really pretty. It is healthier than normal rice. Okay, so first we have to mix this all together. You mix your vegetables. You mix your salad. Yeah and that helps you get the sauce evenly distributed. Spread it around. Banana. Did I mention we have a banana in here? There is fruit in here too. There is banana and grapes. There is also persimmon too. Once you have mixed your salad you add the rice. There we go. And you take some of the spicy red pepper paste. Yeah, the gochujang (고추장). Just. There. That's it? We like our spice. That is plenty. Are you kidding me? I would put on about double that amount but okay. And then we mix all of that around. Yep. That is the second step. Yeah, this is like fascinating bibimbap (비빔밥) because this is a dish I've had in so many different restaurants but I've never seen such a contemporary twist on it. Yeah. And it has ingredients that you'd never normally see. Yeah, like fruit. Yeah. I've never encountered fruit. Fruit in bibimbap (비빔밥) before. Walnuts and different things. So I'm going to go for some of the mushroom here. This is my first time ordering the mushroom one. Today I purposely tried to make it vegetarian but I normally get chamchi (참치) which is tuna. Woah. It is falling out. Falling. Mmmm. How is that? It was a good mushroom. Wow. Yes, this is your first time to try the mushroom on this right. Yeah, you've had the tuna or other types. Broccoli here. This is so healthy. So so good. Such healthy Korean food. Mmmm. Excellent. Okay, so before you dig in to yours do you want to show us what else we get with this? Sure, so before I mix my bibimbap (비빔밥) I'll show you the soup here. We have Miyeokguk (미역국) which is the Korean seaweed soup. Yep. It is really healthy. I'll try a little bit here. Mmmm. It is nice having warm soup on a cold night like this so. Okay..And we also get the kimchi. We get kimchi (김치). And we get eggs. Always. And hardboiled eggs with a little bit of salt and pepper that you can dip. Alright, so enough talking about that. Let's start mixing mine up. So I think the only difference in ours is that mine comes with tofu. Yeah, and mine has mushroom. Yep. So I'm just going to really give that a good mix. I'm going to slice up that banana. And you know what? I never would have thought banana would taste good in a bibimbap (비빔밥) but it actually is delicious. It does. It does. It almost makes it gives it some sweetness. So while you mix I should also mention you don't have to make it vegetarian. Like if you want you can also add chicken breast, octopus, they have tuna. They have pork so lots of different ingredients. Okay, time for my gochujang (고추장) sauce. Oh, and I'm going to put a lot on there. Oh yeah. Oh yeah. I think Sam is going a little overboard. A little overboard but you're the one eating it. I would rather have it too spicy that not spicy enough. So I'm going to give that a really good mix. Oh, it has pumpkin as well. That is hobak (호박). And the colors. The colors are just so vibrant in this dish. Yeah, it is awesome. Ready to dig in? Ready to dig in. So I'm going to make sure I get a bit of tofu here and I'm going to try some pumpkin. Oops. And yeah the rice. Mmmm. Wow. That is nice and spicy. I just like this really is one of my favorite Korean meals and I love bibimbap (비빔밥) but now that I've found an alternative type of bibimbap (비빔밥) it has just really opened up a whole new taste bud experience. A whole new world of food here so this is fantastic. Alright, how was that dinner for yah? Oh, that was amazing. So healthy, so filling. But like normally I find when you're sometimes you know when you're sacrificing eating really healthy food there is a sacrifice with taste. But not that. That is so delicious. I swear I could probably eat that every night for a month and I wouldn't get sick of it. That is how much I like it. And it is also affordable too. Yeah. So it is only 6000 Won (원) each so 12,000 in total. W12,000 KRW. And highly recommend going.", "text_with_breaks": "Well good morning, good morning.\n\nFor today's outing we are at the Noryangjin\nFish Market (노량진수산시장).\n\nThis is my first time here.\n\nThis is one of the most famous markets in\nall of Seoul (서울).\n\nIt is a fish market - a seafood market.\n\nAnd we're going to check it all out.\n\nThere is six flours if you can believe it.\n\nPlus two basement levels.\n\nSo technically eight.\n\nIf you can see all of those.\n\nYeah, so lots of fish.\n\nI think we're also going to try to eat lunch\nhere.\n\nHave some seafood.\n\nWe've got a lot of exploring to do.\n\nSo here on the third floor we have the dried\nfish stores where everything is already pre-packaged.\n\nYou can take it home and do whatever you do\nwith dry fish.\n\nNext up we're going in to the live octopus\nstores and this is actually considered a delicacy\n\nin Korea.\n\nYou eat the baby octopus while it is still\nlike riggling around.\n\nUm, I've never tried it before.\n\nI've tried it like once about ten years ago.\n\nOh.\n\nIt is a fascinating experience.\n\nWe're not going to do that today.\n\nWe're just going for some normal fish but\nif you're up for a challenge then yeah that\n\nis something you can consider doing here at\nthis fish market.\n\nLive baby octopus.\n\nSo it seems I can never win at the fish market.\n\nThe one time I visited a fish market in Busan\nI remember it was summer, I was wearing flipflops\n\nand I ended up getting fish juice all over\nmy toes.\n\nIt was gross.\n\nAnd this time around I didn't wear proper\nfootwear once again.\n\nSo the fish juice has been seeping in to my\ncanvas shoes.\n\nNow my shoes are wet and I've got fish juice\nin my socks.\n\nThis is really nasty and we just got here.\n\nWe've come down a level to the second floor\nand this is the fresh fish store level.\n\nAnd we're seeing a lot of fresh fish.\n\nWe're seeing some huge fish.\n\nHuge.\n\nThey have just about everything here to be\nhonest.\n\nThey sell rain boots.\n\nThat is probably a really good idea in a fish\nmarket.\n\nI'd suggest coming in with rain boots or at\nleast at the very least wearing closed shoes.\n\nWe are now on the second floor and we have\nfound a whole bunch of restaurants that specialize\n\nin Hoe (회) and that is the raw fish.\n\nKind of like sashimi.\n\nSo we need to choose one.\n\nWe need to settle on one.\n\nSo we finally settled on a restaurant.\n\nI mean there is a lot to choose from.\n\nSo we're just walking around and I'm like\nfinally let's make a decision.\n\nSo we saw that this place had some people\nand it had some nice traditional seating.\n\nSo we're like 'yes' let's give it a shot.\n\nAnd it had a relatively affordable menu.\n\nYeah.\n\nBecause seafood here appears to be quite expensive.\n\nWell you can get really expensive seafood.\n\nThe stuff that we're getting isn't as expensive.\n\nWe're getting chobap (초밥) which is a kind\nof basically the best way to explain it is\n\nkind of like Korean sushi and we're also getting\nHoedeopbap (회덮밥) which is basically\n\nsliced raw fish with rice.\n\nSo we've got those two dishes coming and man\nI can't wait to have them.\n\nSo what can you tell us about the Noryangjin\nFish Market (노량진수산시장) Sam?\n\nWell it is a very fascinating market.\n\nLike first off it is massive.\n\nIt is open 24 hours of the day.\n\nWow.\n\nAnd get this if you want to go see the live\nauction you've got to be here at three in\n\nthe morning.\n\nHahaha.\n\nNo way was that happening.\n\nYeah.\n\nWe're not quite the ambitious.\n\nAnd the market moves 250 to 300 tonnes of\nfish and I guess you could call it marine\n\nproducts.\n\nSeafood.\n\nYeah.\n\nDaily.\n\nEvery single day.\n\nSo just imagine that.\n\nYeah.\n\nGamsahamnida.\n\nSo the banchan (반찬), the side dishes,\nhave arrived at the table and as you might\n\nexpect we're seeing lots of seafood here or\nwhat I think is seafood because it kind of\n\nlooks familiar.\n\nTour time.\n\nWell we've got some kind of seaweed here.\n\nThat is familiar.\n\nWe also have the kimchi - the fermented cabbage\nwhich is a staple.\n\nBut then if you look over here this looks\nlike it could be octopus.\n\nYeah?\n\nYeah, it could be octopus or squid.\n\nUm, and this not entirely sure but it looks\nlike a sea creature guys.\n\nAnd we've got some wasabi.\n\nSo I guess.\n\nSo the only thing to do now would be to try\nit.\n\nYes, try some of the seafood.\n\nYou know what?\n\nI'm going to start with my miso soup.\n\nI'll drink the miso and you try the fish.\n\nMiso soup approved.\n\nSo Sam the brave going in for the octopus.\n\nYeah, let's go try some.\n\nNormally I would probably dip this into the\nred sauce but I'll just go for a bite.\n\nHow brave.\n\nMmmm.\n\nWhat does it taste like?\n\nIt is really fresh.\n\nIt doesn't have a strong taste.\n\nThere has been absolutely no seasonings added.\n\nSo you would definitely want to add some of\nthe red gochujang sauce (고추장) to make\n\nit taste a lot better.\n\nIs it chewy?\n\nYeah, it is chewy.\n\nOkay.\n\nMy meal has arrived.\n\nSam actually chose this because I had no clue\nwhat to get.\n\nBut this is called Hoedeopbap (회덮밥)\nand it is basically rice with vegetables and\n\nraw fish on top.\n\nUm, the rice actually comes here on the side\nin this separate little bowl.\n\nSo what makes deopbap different from say bokkumbap\nwhich is the mixed rice is the deopbap you\n\nget like your ingredients and then you get\nyour rice so they're not mixed together.\n\nThey're not.\n\nSo yeah, lots of veggies here.\n\nIt looks like we got.\n\nLook at all of the sesame seeds.\n\nI know so many sesame seeds.\n\nSome cabbage, some carrots.\n\nSeaweed.\n\nThat looks delicious.\n\nCucumbers.\n\nAnd apparently I need to add this.\n\nYeah.\n\nCorrect?\n\nYou need to put the gochujang sauce (고추장).\n\nThat looks like it is in a ketchup dispenser.\n\nIt is not ketchup guys.\n\nDo you think that is enough?\n\nYeah, that is good.\n\nGive it a try.\n\nTry it with a little bit of rice.\n\nTry a bit of fish with some vegetables and\nrice.\n\nLet's grab a spoon.\n\nThis is my first time having this.\n\nEver.\n\nExciting times.\n\nEver.\n\nThere.\n\nOh.\n\nMessy.\n\nMake sure you get your fish.\n\nIt will probably be easier with chopsticks.\n\nHaha.\n\nTrying to get vegetables as well.\n\nYeah.\n\nRice, fish, vegetables, sauce.\n\nBig bite.\n\nMmmm.\n\nThat is good.\n\nHow is that?\n\nThe fish is very mild.\n\nLike the white fish it is not very fatty so\nit doesn't have a strong flavor.\n\nIt is like having sashimi with rice and veg.\n\nIt is good.\n\nBut it needs the sauce for sure.\n\nOtherwise it would be a little bit bland.\n\nMmmm.\n\nMaybe I should be adding wasabi to this.\n\nJust mix it all in.\n\nSo your food is here now.\n\nYeah my dish has now arrived.\n\nYours came first.\n\nSo I'm having chobap (초밥) which is the\nKorean sushi.\n\nSo take a look down here.\n\nI have ten nicely displayed pieces.\n\nAnd as you can see you have of course the\nsushi kind of Korean chobap (초밥) appearance.\n\nIt has got the rice and then the fish on top.\n\nSo I'm just going to grab a piece.\n\nYep.\n\nAnd let's take it for a dunk in the soy sauce.\n\nTake it for a swim.\n\nNo wasabi?\n\nCome on!\n\nMmmm.\n\nI did put a bit on.\n\nYeah?\n\nHow is it?\n\nIt is good.\n\nThis is a really.\n\nIt is not.\n\nIt is a chewy fish.\n\nIt is not um.\n\nIt doesn't disintegrate in your mouth.\n\nI'm really having to power through it.\n\nIt is very light.\n\nI think we're both having the same fish.\n\nYeah it is very light.\n\nIt tastes good.\n\nAnd but as you said it is the kind of fish\nthat it needs a strong sauce to go with it.\n\nEither the gochujang (고추장) or the soy\nsauce the kangjang.\n\nWith the wasabi.\n\nWow, there is some rice flying out of your\nmouth.\n\nThere.\n\nWhoops.\n\nHaha.\n\nBut yeah if I had to venture a guess I would\nsay this is probably flounder?\n\nHmmm.\n\nWould you say?\n\nI think so.\n\nSo Sam is going to try my dish.\n\nYeah, I preformed a little switch-a-roo so\nI'm going to plop that all in.\n\nI don't know if this is how you are supposed\nto do it but this is how I've decided to do\n\nit.\n\nI'm putting a bit more of the gochujang sauce\n(고추장) on.\n\nAnd then let's give that a nice strong mix.\n\nI guess I'm just used to like taking one spoonful\nof rice and then dipping that in to the soup\n\nor whatever side I'm having with it.\n\nYeah.\n\nThat is probably more effective.\n\nThis is almost like a hoe (회) bibimbap (비빔밥).\n\nThere we go.\n\nI don't know if we're supposed to do it like\nthis.\n\nFrom deopbap to bimbimbap.\n\nWe've created something new.\n\nI've decided to eat it like this so I'm getting\na bit of rice, I'm getting a bit of fish and\n\nveggies.\n\nLet's try that.\n\nMmmmm.\n\nWhat do you think?\n\nI actually prefer the cut of fish here.\n\nIt is a little bit thinner.\n\nSo it is easier to chew.\n\nYeah.\n\nAnd I think having it with extra ingredients\nlike with the salad and with gochujang (고추장)\n\ndoes give it more of a flavor and taste.\n\nSo if I had to pick between the two dishes\nI would go with the Hoedeopbap (회덮밥).\n\nI have to agree because I tried to the what\nshall we call it the sushi.\n\nThe chobap (초밥).\n\nThe chobap (초밥) and yeah the cuts are\na little bit thicker which makes the fish\n\na little bit chewier once it is in your mouth.\n\nSo I like mine better too.\n\nYeah.\n\nThis is good.\n\nIt is a good order.\n\nWe also have another fish at the table that\nwe haven't even gotten in to.\n\nSo if you take a look over here I think this\nwas also part of our banchan (반찬) so it\n\ncame for free and it is a grilled fish and\nman using chopsticks this is going to be hard.\n\nLet's use a spoon.\n\nHow do we break this apart?\n\nOh, there we go.\n\nNice.\n\nYeah, I have no idea what kind of fish this\nis but it has been grilled.\n\nThe bones are tiny so I think we can probably\njust eat them.\n\nAnd we can probably have the skin as well\nto be honest.\n\nMaybe I'll pull these bones out.\n\nJust in case.\n\nMmmmm.\n\nHow is that?\n\nThat is nice.\n\nAgain.\n\nNo seasonings so you're just tasting the fish\nbut because it has been grilled it has got\n\nlike that nice charcoal-y flavor.\n\nIt is good.\n\nJust lots of little bones.\n\nBe careful.\n\nBut I guess you can eat the little bones.\n\nYeah, it is good.\n\nMealtime over.\n\nMealtime over.\n\nLook at this plate.\n\nNo more chobap (초밥).\n\nI had it all.\n\nAnd I just had a little bit of rice left.\n\nYeah.\n\nWe ate all of the fish.\n\nWe ate all of the fish from the deopbap.\n\nSo anyways in terms of price point the Hoedeopbap\n(회덮밥) was thirteen thousand Won (원)\n\nand the chobap (초밥) was fifteen thousand\nWon (원).\n\nSo in total twenty eight thousand Won (원).\n\nThat is ₩28,000 KRW.\n\nSo you're looking at about probably twenty\nfour US dollars.\n\nSo yeah, really not bad value when you consider\nthat you know we had a seafood feast here.\n\nIt wasn't just the dishes that we had.\n\nWe also had a lot of different side dishes\nthat included seafood and fish.\n\nSo overall it was a big meal and definitely\nstuffed.\n\nAnd if you can come and visit the Noryangjin\nFish Market (노량진시장) it is an experience.\n\nYou come and you walk around of course and\nyou experience the market and then to come\n\nout and have food.\n\nIt is definitely something we recommend doing\nin Seoul (서울).\n\nSo it is snack time in Seoul (서울).\n\nWhat are we doing?\n\nSuper excited for our snack today.\n\nThis is a typical Korean snack that you find\noften on the street.\n\nIt is called Tteokbokki (떡볶이).\n\nBut today we are going to have it in a specialty\nstore.\n\nOver the years I guess this has become so\npopular that not only do they sell it on the\n\nstreets.\n\nNow they have dedicated restaurants just for\nit.\n\nSo that is exactly what we're going to do.\n\nLet's go check this out.\n\nAlright, let's eat some teokbokki (떡볶이).\n\nLead the way.\n\nSo our ddeokbokki (떡볶이) has arrived\nand it is a fast food masterpiece.\n\nLet's have a look here at the plate.\n\nSo the key ingredient here is the soft rice\ncakes that you see right here.\n\nSo aside from that we also have some quail\neggs, we have some fish cakes and of course\n\nthe red spicy Gochujang (고추장) sauce.\n\nYeah, the Gochujang (고추장) sauce is what\nreally makes it.\n\nAnd that is really spicy but also it is quite\nsweet.\n\nIt is also quite sweet too.\n\nLet's try one.\n\nOh la lah.\n\nOh that is hot.\n\nHaha.\n\nYeah, so it is like very chewy rice cakes.\n\nLike you had mentioned the sauce is really\nsweet but also spicy.\n\nSo you feel it burning in the back of your\nmouth but it is really sweet in the front.\n\nAnd when we first.\n\nOh wow.\n\nOh and look.\n\nJust arrived.\n\nThis is our twigim (튀김) and gunmandu (군만두)\nwhich is our pan-fried dumplings.\n\nAnd basically our assorted battered objects.\n\nSo aside from the topokki (떡볶이) we also\ngot something else right?\n\nYes, so take a look down here.\n\nThis is the twigim (튀김) that I was mentioning\nbefore.\n\nThese are the awesome pan-fried mandu.\n\nWhich are called gun-mandu.\n\nAnd they're some of my favorite things to\neat.\n\nBefore I dig in to those I will show you some\nof the other things.\n\nSo we have like, I believe this is the kokuma\n(고구마) the sweet potato.\n\nThat has also been deep-fried.\n\nThis is the DG (xxx) over here.\n\nAnd then there is Hobak (호박) which is\nthe pumpkin.\n\nYeah and also another favorite of mine.\n\nThere is a few other things.\n\nUm, some of it ojingeo (오징어) which is\nsquid and then there is something that looks\n\na little bit like kimbap that has been deep-fried\ntoo.\n\nSo it is almost like tempura for people who\naren't familiar with this.\n\nExactly.\n\nThat is a really good way of putting it.\n\nIt is similar to tempura.\n\nSo I will start out with mandu (만두).\n\nAnd we have some soy sauce over here.\n\nWe do for dipping.\n\nBut my favorite way of doing it is to make\nit go for a swim in the dukboki (떡볶이)\n\nsauce.\n\nSo just putting it right in there.\n\nMaking it spicy.\n\nGo for a swim my friend.\n\nOkay.\n\nSo there we go.\n\nIt is ready to eat.\n\nAnd this is going to be tricky to bite.\n\nThis is massive but I will try.\n\nOne big bite.\n\nMmmmm.\n\nWoah.\n\nThat is so good.\n\nI really like the gunmandu (군만두).\n\nThe pan-fried mandu on its own but when you\nput the Tteokbokki (떡볶이) sauce it is\n\nlike man you're taking it from like a eight\nor nine to a ten.\n\nIt is so delicious.\n\nSo so delicious.\n\nOkay, so I am going for pumpkin.\n\nYour turn to try the twigim (튀김).\n\nI am going to dip it in the soy sauce because\nthe other one is burning my mouth at the moment.\n\nIt is pretty strong.\n\nSo there we go.\n\nPumpkin battered with soy sauce.\n\nMmmmm.\n\nHow is that?\n\nThat is good.\n\nYou know I like the combination, sweet and\nspicy, but a bit of salty with the soy sauce\n\nyou can kind of alternate between the two.\n\nIt is good.\n\nMmmmm.\n\nGoing in for more.\n\nGoing for another before they disappear.\n\nThat is how you know it is good.\n\nBefore Sam gets to them.\n\nStart having your second bite before I even\nstop filming.\n\nThat is when I know you like it.\n\nHahaha.\n\nAlright, so my time to try the pure Tteokbokki\n(떡볶이).\n\nSo I've got my fish cake and I'm going to\nskewer that with a rice cake.\n\nHow about an egg Sam?\n\nHow come you're not grabbing an egg?\n\nNot a big fan of egg so those will be yours.\n\nWow.\n\nDelicious.\n\nGuys if you're trying Korean rice cakes for\nthe first time be sure to chew them really\n\nwell because they can get stuck.\n\nThey can get stuck in your throat.\n\nOh, you know what I also like?\n\nWhat?\n\nThey give you this light broth to go along\nwith the Tteokbokki (떡볶이).\n\nAnd this just comes for free.\n\nLet's try that.\n\nAnd I like it because it is very light and\nmild.\n\nSo if you need a break from the spice just\nhave a sip of that.\n\nI think it is to calm down your stomach.\n\nYeah.\n\nHahaha.\n\nTo slow the burn.\n\nSo that was almost a really embarrassing price\npoint because we barely had enough money.\n\nYeah, we kind of forgot how low we were on\ncash reserves.\n\nAnd like we were scrounging together our last\ncoins to pay for that.\n\nBut we had enough to pay.\n\nWe literally just had enough.\n\nOkay, so price point.\n\nHow much was that?\n\nSo that was twelve thousand five hundred Won.\n\nSo ₩12,500.\n\nAnd that is basically about roughly 10 US\ndollars.\n\nA little bit more than ten US dollars.\n\nSo awesome value, I mean that was a lot of\nfood.\n\nWe ordered a double portion of the Tteokbokki\n(떡볶이) plus the gunmandu (군만두)\n\nplus the twigim (튀김) so a lot of food.\n\nReally delicious.\n\nWe're both full.\n\nOur bellies are a little bit, you know they're\nfeeling the burn, and most importantly lesson\n\nlearned guys.\n\nBefore you go into a restaurant check your\nwallet.\n\nYeah, seriously.\n\nWe should know this by now but you'd be surprised\nhow often this happens.\n\nToo often.\n\nWay too often.\n\nOkay let's go home.\n\nOkay so what is on the menu for today Sam?\n\nAlright, so for lunch today we're having Tonkatsu\n(돈까스) and Udon (우동) and this place\n\nis right nearby our apartment where we're\nstaying at in Hapjeong here in Seoul and I\n\njust happened to discover it.\n\nAs was at the sauna the other day and I was\nwalking around, and I'm like ah I'm really\n\nhungry, afterwards it was like I don't know\nlike probably really late at night.\n\nTen or eleven.\n\nSo I saw this place outside that had a huge\nDonkatsu (돈가스) sign and I'm like I've\n\ngotta come here and try it.\n\nYeah, and he came without me.\n\nYeah, and let me tell you they have the biggest\nportions of Donkkaseu (돈까스) so when\n\nit comes here we're going to be in for \na treat.\n\nAlright, so we need to show you guys what\nshowed up at the table like two seconds ago.\n\nYeah.\n\nThis is insane.\n\nI wasn't kidding when I said the portions\nwere huge.\n\nLike massive.\n\nHere is my hand for a sense of scale.\n\nThis is bigger than like both of my hands.\n\nIt is bigger than your head.\n\nIt is bigger.\n\nWay bigger.\n\nIt is bigger than your stomach.\n\nIt is way bigger than my face.\n\nSo basically this is a Japanese dish that\nhas become popular in Korea.\n\nIt was invented in the 19th Century.\n\nIt is basically a breaded piece of pork cutlet.\n\nYeah, and it deep-fried.\n\nSo if you look down here you can see that\nit has a gravy sauce over it.\n\nOh la lah.\n\nBut you can also get it in Korea as well with\na curry.\n\nYeah, with a curry sauce.\n\nSometimes you get it without sauce so it just\nhas cheese stuffed inside.\n\nThat is also really good too.\n\nYeah.\n\nAnd there is just a whole bunch of different\nvariations and it has become such a staple\n\nin Korea that you can find it almost anywhere.\n\nYou can find it at kimbap restaurants, you\ncan find it at a restaurant like here that\n\nspecializes in it.\n\nYeah.\n\nAnd you can also find it in Japanese Korean\nrestaurants so.\n\nAnd you know what else?\n\nWe've had similar dishes to this around the\nworld wouldn't you say?\n\nYeah, we sure have.\n\nSchnitzel comes to mind.\n\nIt reminds me of schnitzel in Austria and\nGermany.\n\nYeah.\n\nAnd it also reminds me of Milanesa in Argentina.\n\nSo this is the kind of classic pork cutlet\nmeal and I'm just going to take my first bite\n\nhere.\n\nYeah, you're just soaking it in the gravy.\n\nSoaking it in the gravy.\n\nI love this stuff.\n\nI know.\n\nIt looks so good.\n\nIt is so good.\n\nI actually want some.\n\nI have food envy at the moment.\n\nHahaha.\n\nAlright, so my has arrived as well.\n\nAnd when I saw the size of the bowl it was\nlike oh my gosh.\n\nThis could feed a family or like a couple.\n\nCheck it out.\n\nThis is like a massive bowl.\n\nI knew you were going to like this one.\n\nI don't know how I'm going to finish all of\nthis.\n\nBut basically I'm having Udong (우동) which\nis a thick type of wheat flower noodle.\n\nWe've got some greens here.\n\nNo idea what kind of greens.\n\nIt looks like maybe some fish cakes, some\ntempura.\n\nUm, yeah and we asked for it spicy.\n\nSo we'll see what that is like.\n\nActually he told me it is going to be very\nspicy.\n\nVery spicy.\n\nOh ho ho.\n\nWell, well.\n\nThis is going to be kind of messy.\n\nMmmm.\n\nWhat do you think?\n\nAh, my tongue was immediately on fire.\n\nSo he was not kidding about the spice.\n\nWow.\n\nHaha.\n\nLet's try with some greens.\n\nI wonder what this is?\n\nOh man, I feel like I should have tied up\nmy hair today.\n\nThis is like a messy meal.\n\nYou really have to get involved here.\n\nMmmm.\n\nSpicy?\n\nMmmm.\n\nAlright being the nice guy that I am I was\nkind enough to share.\n\nI mean I did have like a Fred Flintstone sized\nportion so.\n\nLook at how much he is willing to share.\n\nThese two little nuggets basically.\n\nStill I was planning on eating the whole thing.\n\nSo I want you to try it.\n\nI'm going to steal some of your gravy first\nof all.\n\nThere we go.\n\nActually I've already tried this when you\nweren't looking I took a piece.\n\nSo this is your second bite.\n\nI didn't even see you having your first one.\n\nHow is that?\n\nIt is good.\n\nI just love this sweet gravy.\n\nIt works really well with the pork.\n\nReally nice.\n\nSo how are you enjoying that meal so far?\n\nLoving it and what came to mind is this reminds\nme so much of the different kind of bodegóns\n\nwe used to go to in Buenos Aires.\n\nAnd what the bodegóns were liked these traditional\nrestaurants that had kind of a simple decor\n\ninside.\n\nEverything was all about the food and this\nis what this place is about.\n\nLike it is very simple inside, it is not fancy,\nthe prices are very reasonable but as you\n\ncan see by the portions that we have like\nwe are being fed very well.\n\nThey do not skimp out here.\n\nThis is almost like a double meal here.\n\nYeah, it is kind of going to be a challenge\nto finish all of this.\n\nWell, I'm going to finish my donkaseu (돈가스).\n\nYou've got your work cut out with your Udon\n(우동).\n\nWell Sam, you did very well.\n\nYep.\n\nLook at that.\n\nThat deserves an A+ for effort.\n\nI on the other hand.\n\nYou know what you almost finished.\n\nYou almost finished.\n\nLike half.\n\nNo, you did way more than half.\n\nCome on.\n\nYou know my tongue is on fire.\n\nThat is the reason I have to stop.\n\nIt is like burning.\n\nYeah.\n\nBut anyways let's talk about price point.\n\nSo on to price point.\n\nSo my Tonkatsu (돈까스) was eight thousand\nWon and you Udong (우동) was six thousand\n\nWon so it came to fourteen thousand Won in\ntotal which is W14,000 KRW.\n\nAnd that is roughly like under twelve US dollars.\n\nAbout eleven something US dollars so it is\na lot of food for not a lot of money.\n\nAnd now that I've found this place just a\nfew days ago we're definitely going to be\n\ncoming back here quite regularly I think.\n\nYes but next up I need a Popsicle to cool\ndown.\n\nHahaha.\n\nSo for today's video we are planning to a\nvisit a traditional Korean tea house (전통\n\n찻집).\n\nAnd it is super hot and humid outside but\nit is one of those things you just have to\n\ndo in Seoul (서울).\n\nSo we're just dealing with the heat and we're\ngoing to drink some hot tea and have some\n\nrice cakes.\n\nLet's sweat it out.\n\nLet's go.\n\nSo our teas have arrived.\n\nTell us what we're having.\n\nYeah, so the one that I ordered is called\ngyepi cha (계피 차) and you can have a\n\nlook at it down here.\n\nIt comes in a nice like kind of fancy traditional\ncup.\n\nIt is almost like a soup bowl.\n\nYeah, it really is.\n\nAnd this is a Korean cinnamon tea (한국어\n계피 차) so I'm really excited about this.\n\nI love anything with cinnamon so this should\nbe great.\n\nAnd we also ordered some sweets to go along\nwith the tea.\n\nSo what can you tell us?\n\nWhat are we having there.\n\nYeah, so this is really exciting.\n\nWe've got persimmon slices.\n\nThey've been dried and then we have some special\ntteok (떡) which is the Korean rice cakes\n\nand they appear to have it looks like rice\ncrispies around them.\n\nYeah they're actually instead of cakes they're\nmore like rice crisps.\n\nAnd I think we've had these ones before like\nseveral years ago and they're really airy.\n\nThey're almost like rice puffs but they are\nsweet.\n\nSo I'm trying the tea (차).\n\nAnd I think you were the clever one today.\n\nYou got yours as iced.\n\nMine is piping hot and it must be like I don't\nknow 35 degrees with high humidity.\n\nYeah, it is really hot out.\n\nSo I'm a little bit crazy but at least it\nis air conditioned in here.\n\nOh, wow.\n\nWow.\n\nThat is like intense cinnamon flavor.\n\nYeah, it kind of smells like Christmas over\nhere.\n\nIt does.\n\nAnd it is wonderful.\n\nLike it is natural cinnamon.\n\nIt is not that artificial like garbage-y type.\n\nHahaha.\n\nWhich are unfortunately in a lot of products.\n\nThis is real authentic cinnamon.\n\nAnd it has got a bit of a kick to it.\n\nOkay, so for mine I got the Maesilcha (매실차,\n梅實茶) which is a green plum tea and it\n\nhas got ice cubes in it.\n\nMuch needed today.\n\nHahaha.\n\nYou can actually see behind you there is the\nair conditioner guys.\n\nThat huge air conditioner.\n\nThat is so so hot.\n\nAnd this is so good it is like juice.\n\nIt is like a sweet syrupy plum juice.\n\nRefreshing?\n\nUm hum.\n\nSo good.\n\nI think you're going to need to share that\none with me.\n\nSo time to try the snacks now.\n\nYeah.\n\nSo I'm going to start off with having one\nof the sliced dried persimmons (감).\n\nAnd it appears that there is some like chunks\nof nuts.\n\nI'm not sure what that is.\n\nIf I had to guess without even tasting it\nI would say maybe walnut.\n\nMmmm.\n\nHow is that?\n\nIt is good.\n\nIt is sweet but not too overpowering.\n\nI mean you really taste the persimmon.\n\nIt is kind of like a little bit like a jam.\n\nAnd I think I was right I'm pretty sure this\nis walnuts.\n\nHodu (호두).\n\nSo really tasty.\n\nIt goes well with the tea.\n\nAnd we have a second snack.\n\nSo do you want to try one of those?\n\nSure.\n\nOh wow.\n\nMmmm.\n\nYeah these are one of the puffed rice cakes.\n\nLet's have a closer look.\n\nReally good.\n\nAgain.\n\nThey look fluffy inside.\n\nAgain not too strongly flavored or sugary.\n\nWhich is really nice because the teas are\nquite sweet so this is a nice light snack\n\nto go along with it.\n\nSo I would say that was a very relaxing experience.\n\nIt was almost like whisper quiet in there\nwith classical music softly playing.\n\nThe cool thing is like when you arrive to\nthese establishments really early you can\n\nsometimes be the first person there.\n\nYeah and we were the only ones there.\n\nYeah and it there are some people now but\nwhile we were having our tea we were the only\n\npeople there.\n\nYeah.\n\nSo pretty awesome.\n\nCool.\n\nOkay so let's talk about the price for that.\n\nSo the price point was nineteen thousand five\nhundred Won which is ₩18,500.\n\nAnd that is roughly about 17 US dollars right\nnow.\n\nSo again it was a little pricey but I mean\nagain we're in the Insadong (인사동) area\n\nand it is very touristy.\n\nAnd you're paying for that kind of like authentic\ntea house traditional tea house (전통 찻집)\n\nexperience.\n\nMy oh my!\n\nThis morning we came to building 63 with the\nintention of going up to the top for city\n\nviews and it was insane.\n\nYeah.\n\nOkay, first off guys thirty five degrees outside\nand we had to walk a kilometer from the station\n\nto Building 63.\n\nSo we're like dripping sweat.\n\nYou can imagine two waegooks just pouring\nsweat.\n\nAnd then we go here and there is about a thirty\nto one hour wait time.\n\nJust to get the elevator.\n\nSo we needed to cool down so we're going with\nsomething authentic Korean.\n\nWe're getting Bibim Naengmyeon (비빔 냉면)\nwhich is going to be mine and Mul Naengmyeon\n\n(물 냉면) for yours.\n\nSo basically these are buckwheat noodles,\nthey're served cold.\n\nYours comes in a cold broth with vegetables\nand egg and bunch of other ingredients.\n\nAnd the difference between yours and mine\nis that mine doesn't come with a cold broth.\n\nMine comes with Gochujang (고추장) sauce\nand basically the rest is very similar.\n\nSo our food is finally here.\n\nI am starving because I skipped breakfast\ntoday.\n\nSo let's have a look at this perfect summer\ndish.\n\nI'm having Mul Naengmyeon (물 냉면) and\nthis is basically a bowl of buckwheat noodles.\n\nThey are handmade and they're in a bowl of\nchilled icy broth.\n\nSo I don't know if you can see it on the camera\nbut it is like slushy.\n\nMy broth actually has chunks of ice in it.\n\nSuper refreshing.\n\nHuh?\n\nYeah.\n\nAnd this is like the quintessential Korean\nsummer dish.\n\nYeah.\n\nExactly.\n\nAnd you'll also notice that the vegetables\nare raw.\n\nSo I have some cucumbers here, some radish\nand of course it is topped off with a hard\n\nboiled egg and some sesame seeds.\n\nYeah and as a side dish you got some Bulgogi\n(불고기).\n\nI got Pulgogi (불고기) which is the marinated\nsweet beef.\n\nI'm going to start with this actually.\n\nAnd mushrooms too.\n\nHow is that?\n\nThis is good.\n\nBut let's move on to the main dish.\n\nSo normally in restaurants they actually give\nyou scissors to cut into the noodles but they\n\nhaven't done that here.\n\nSo it is going to be a little messy to eat.\n\nhahaha.\n\nSo excuse that.\n\nYou're going to have to break it off with\nyour teeth.\n\nMmmhmmm.\n\nGo for it.\n\nExactly.\n\nMmmmmm.\n\nOh my gosh.\n\nSuper chewy, huh?\n\nThere you go.\n\nThere you go.\n\nYou cannot break them off with your teeth.\n\nSuper super chewy noodles.\n\nHow do they taste?\n\nGood.\n\nI need to chew.\n\nGive me a second.\n\nSo that was good.\n\nIt kind of tastes like cold spaghetti.\n\nWhich sounds a bit nasty plain cold spaghetti.\n\nBut because it is made out of buckwheat it\nhas a very distinct flavor so it is really\n\nnice.\n\nAnd it is also taken on the flavor from the\nbroth so it is a little bit tangy and savory.\n\nSo I quite like it.\n\nI'm enjoying it.\n\nI was super hot before sitting down at the\ntable so this is going to be a really refreshing\n\nmeal.\n\nSo yeah, good stuff.\n\nAnd you know what later on you can drink the\nsoup with a spoon.\n\nThere you go.\n\nSo Sam's meal is kind of similar to mine but\nslightly different.\n\nSlightly different.\n\nMine is called Bibim Naengmyeon (비빔 냉면)\nand the biggest difference between this and\n\nthe Mul Naengmyeon (물 냉면) is of course\nthat I have Gochujang (고추장) the red\n\npepper paste instead of the broth.\n\nSo that is really the main difference.\n\nThe buckwheat noodles are the same, the vegetables\nare the same although I think I may have slightly\n\ndifferent veggies.\n\nYou have more vegetables than yours.\n\nAnd you know what.\n\nYou have Kimchi (김치).\n\nI have an egg.\n\nI have Kimchi (김치) and an egg on top.\n\nSo my goal here is basically to mix it all\naround a bit.\n\nSo I'm going to mix that around.\n\nTry to disperse that sauce a little.\n\nYou know what?\n\nI'm kind of jealous of yours.\n\nHahaha.\n\nI really like that sauce.\n\nI think I got the best one.\n\nOh, and the coolest thing is they did give\nme some of the cool broth on the side.\n\nBasically, I think as a way to cool down this\nsummer because otherwise I'm guessing this\n\nis probably not served with it normally.\n\nHahahaha.\n\nAlright, let's try that.\n\nSo I'm just going to go in for some noodles\nhere.\n\nThis is going to be messy.\n\nIt is so chewy.\n\nWait and see.\n\nOh you took a baby bite.\n\nThat is cheating.\n\nI cheated.\n\nMmmm.\n\nWow.\n\nSo yeah, the noodles are really good.\n\nBut the overwhelming taste here is of the\nGochujang (고추장) sauce.\n\nMan it hits you hard.\n\nIt is very spicy but man I love Gochujang\n(고추장) so this is like.\n\nThis is like I definitely ordered the right\none.\n\nHahahaha.\n\nI'm not going to share.\n\nSo we finally found the scissors halfway through\nthe meal.\n\nWe finally smartened up a little bit here.\n\nYeah.\n\nSo this is how you do it.\n\nJust put it in and slice it up.\n\nThe noodles are so long and chewy that we\nwere struggling.\n\nLike it is so easy to choke on them.\n\nSo yeah, you just take the scissors, snip\nsnip.\n\nAnd now mine.\n\nI'll get my chopsticks out of here.\n\nNow this is probably not the official way\nto do it here in Korea.\n\nI'm sure there is a really good technique\nthat normal Koreans would use but this is\n\nWaegook style.\n\nAlright.\n\nThere we go.\n\nI think we can go back to eating.\n\nHahaha.\n\nAre your lips burning Sam?\n\nYou're looking a little red over there.\n\nTongue is on fire.\n\nThat Gochujang (고추장) was like really\npotent.\n\nMan, wow.\n\nIt was spicy.\n\nSuper spicy.\n\nOkay, so we finished our meal.\n\nWe're going to be heading up to the viewing\ndeck on Building 63 soon.\n\nYeah.\n\nBut let's talk about the price first.\n\nSo it was eight thousand each.\n\nSo it came to sixteen thousand Won.\n\nW16,000.\n\nAnd that is roughly like about fourteen US\ndollars.\n\nSo really good value.\n\nI mean this is kind of a fancy building in\nhere.\n\nBut I will say that I have seen the Naengmyun\n(냉면) and the Mul Naengmyeon (물 냉면)\n\nfor about six thousand Won elsewhere.\n\nBut this still was a really good price and\nthe quality was excellent.\n\nSo yeah, if you happen to visit Korea during\nthe summer months these are two dishes you\n\nabsolutely must try.\n\nAbsolutely.\n\nSo for today's lunch we are going to be having\nSamgyeopsal (삼겹살) and that is a Korean\n\npork belly that you cook yourself at the table.\n\nIt is like really fatty pork, so it is going\nto be nice and crisp.\n\nYeah, it kind of reminds me a little bit of\nCanadian bacon except more thickly sliced.\n\nBacon for lunch.\n\nUm, but yeah I should also mention if it sounds\na little bit windy in here it is because we've\n\ngot the AC blasting and there is fans on in\nevery single direction.\n\nThe fans are going and the TV is on.\n\nSo yeah, that is a sign that it is a really\nhot day here in Korea.\n\nAnd guys this is basically your classic Korean\nbarbecue (고기구이).\n\nUmmm, it should be fun.\n\nOur side dishes have also arrived.\n\nDo you want to give us a tour of the table?\n\nSure, so let's take a look over here.\n\nSo we've got some different pickled basically\nvegetables over here.\n\nAnd this over here is the garlic.\n\nThis is one of my favorite things.\n\nOh yeah.\n\nOne of my favorite things to add to the Korean\nbarbecue.\n\nAnd I believe this is called manul (마늘)\nand then we have something called ssamjang\n\n(쌈장) which is a mixture of the red pepper\npaste, the gochujang (고추장) and the doenjang\n\n(된장) sauce.\n\nSo it is kind of like a mixture of the two.\n\nAwesome sauce.\n\nOver here we've got the kimchi (김치) of\ncourse.\n\nIt looks like we've got some kind of pink\nradish.\n\nAnd yeah.\n\nSalad.\n\nWe are good to go.\n\nAnd this over here it looks like crab.\n\nYeah, and I didn't mention this over here\nis kind of like a dipping sauce for the samgyeopsal\n\n(삼겹살).\n\nSo we're just cooking it now.\n\nIt is sizzling.\n\nAnd it is going to be ready to eat soon.\n\nSo they came and helped us out a little bit.\n\nAnd they basically cut the meat into little\npieces so that they can cook a little bit\n\nfurther and get nice and golden.\n\nAlso, I should mention this meat isn't seasoned\nat all and they didn't add any oil to cook\n\nit either.\n\nI think the idea is just that the fat is going\nto start melting and that will allow it to\n\ncook.\n\nYou know cook in its own fat and give it more\nflavor.\n\nSo yeah, we're just waiting now.\n\nWaiting for it to turn golden and crispy.\n\nI like mine really burnt.\n\nYeah, me too.\n\nWhich is kind of strange because like if I'm\neating steak or something else like that I\n\ntend to like it a bit more rare.\n\nYeah, a bit more raw.\n\nBut with Samgyeopsal (삼겹살) I find it\ntastes optimum when it is like charred a bit.\n\nYeah, it is so fatty that you kind of want\nit to be golden and crispy.\n\nOtherwise it is just like chewing fat and\nI'm not a huge fan of that.\n\nSo it is time to start cooking some garlic\nnow that the meat is almost ready.\n\nYeah, we're at that stage now and I find that\nit is best just to put it kind of on the periphery\n\nof the grill so it doesn't get in the way\nof the meat.\n\nSo we're just going to start plopping that\ndown.\n\nAnd with the garlic you have to pay a lot\nof attention because it can burn quite fast.\n\nSo you're going to really want to pay attention\nto that.\n\nMmmmmm.\n\nSo maybe put half of it on now and then we\ncan put half of it on later.\n\nOkay, so time to make this happen.\n\nLet's assemble your first bite.\n\nIt sure is time.\n\nI can't wait for this.\n\nSo I'm grabbing my piece of Samgyeopsal (삼겹살),\nthe Korean pork belly and you know what I\n\nam going for a super one here so I'm putting\nmy garlic, my manul on here, a little bit\n\nof ssamjang put that right like that and a\nlittle bit some salad.\n\nWow that is going to be a big bite.\n\nPerfect.\n\nIt is going to be a huge bite.\n\nAnd now I'm going to roll that all up.\n\nGamsahamnida (감사합니다).\n\nOh we get jjigae (too.\n\nkimchi jjigae (김치 찌개)?\n\nNe.\n\nGamsahamnida (감사합니다).\n\nSo now the expert roller is going to turn\nthis into a bite sized ball.\n\nIt is all ready just scrunch it up into a\nball.\n\nAnd one shot.\n\nOne bomb.\n\nMmmmm.\n\nOh man.\n\nThat is so good.\n\nIt has been ages since I've had Korean bbq\nand I have to say this place is really nailing\n\nit.\n\nThis is the real authentic deal.\n\nWe're here in Seoul, Korea now and we're having\nlike just an amazing Samgyeopsal (삼겹살)\n\nexperience.\n\nLoving it.\n\nSo it is now time for my first bite.\n\nSo let's do this right.\n\nI'm going to grab my lettuce (상추쌈) leaf,\ngrab my chopsticks and I want this piece right\n\nhere.\n\nThis is just looks nice and crispy.\n\nGolden to perfection.\n\nI'm also going to add some rice to mine.\n\nThey just brought us some rice.\n\nSo maybe like just a bite size.\n\nYeah, put that in there.\n\nYeah.\n\nLittle bit of this sauce for flavor.\n\nSsamjang (쌈장).\n\nSome garlic (마늘).\n\nI'm going to be getting lots of kisses tonight,\nright Sam?\n\nHahahaha.\n\nYeah, the nice thing though is that we're\ngoing to have equally bad breath.\n\nWe'll both have garlic breath.\n\nYeah.\n\nSome of this pickled stuff.\n\nOkay and that is probably a big enough bite\nfor me.\n\nYou're going all out.\n\nThat is a huge bite.\n\nThat is bigger than mine.\n\nI think this maybe two bites.\n\nOr maybe one.\n\nYeah, go for two.\n\nI don't want you choking on it here.\n\nWoah!\n\nYou did it all.\n\nMmmmm.\n\nHow is that?\n\nMmmmmm.\n\nA lot of competing flavors.\n\nMmmmmhmmmm.\n\nTaste the garlic.\n\nYou can taste the samgyeopsal (삼겹살),\nthe ssamjang sauce.\n\nThat is going to take you a while to chew.\n\nHahahaha.\n\nSo just as you are chewing that I'll point\nout that we typically, the reason why it is\n\nnot busy here right now, is that we typically\nare coming and filming really early like eleven\n\nthirty before people tend to come in around\ntwelve thirty or one.\n\nAnd we're doing that so that we kind of have\nthe place to ourselves.\n\nSo that was really good.\n\nI really enjoy that first bite.\n\nI think my favorite thing is the whole garlic\nclove in there.\n\nLike it is not the same as raw garlic, of\ncourse, it is nice and golden and it just\n\ngives a nice flavor overall.\n\nI also really enjoy this spicy sauce.\n\nThe ssamjang.\n\nIt is just so nice when it all mixes together.\n\nAnd we have a lot left to eat guys.\n\nSo it is chow time.\n\nYeah and you know what the meat was not fatty.\n\nI was expecting it to be a little chewy and\ngreasy but we've been letting it cook for\n\nan extra long time so I think that is the\ntrick.\n\nIf you don't like fatty meat.\n\nI think we got a nice cut too.\n\nYeah, this is good stuff.\n\nGoing in for number two.\n\nAnd you know what if you're not a big fan\nof spicy sauces, yeah, they also give you\n\na pretty simple sauce that you can dip your\nmeat in.\n\nYou can just pickup your slice of Samgyeopsal\n(삼겹살), your Korean pork belly, and just\n\nkind of like coat it in this which is kind\nof like oil and kind of a salt mixture.\n\nWell, I don't know about coating it.\n\nI would have just dipped it a little bit for\nsome salt.\n\nMmmmm.\n\nThat is nice.\n\nHow is that?\n\nYeah.\n\nIt enhances the flavor for sure.\n\nYep.\n\nMmmhmmm.\n\nVery good.\n\nAnd in true Korean fashion I think we have\nsome kind of game show happening in the background\n\non the TV.\n\nOh wait, no it is a sporting event.\n\nYou know what before there was like a Korean\ndrama where everybody was wearing Hanbok (한복).\n\nSo pretty cool programming on today.\n\nSo aside from all of the meat they also brought\nus jjigae which is kind of like a soup or\n\na stew.\n\nYeah, that was really nice of them.\n\nI think this was complimentary service.\n\nYeah, so this one has the gimchi.\n\nThe cabbage.\n\nIt has a little bit of pork as well.\n\nIt also has the tofu.\n\nThe dubu (두부).\n\nA little bit of everything.\n\nThere is the dubu.\n\nSo I eat this by grabbing some rice first.\n\nGot some rice here.\n\nAnd then I dip it in the soup.\n\nTaking it for a swim.\n\nThat is my style.\n\nI don't know if that is how you're supposed\nto do it or not but that is how I roll.\n\nAudrey's special way of eating Korean soup.\n\nKorean stew.\n\nMmmmm.\n\nIs that tasty?\n\nThe meat is super tender.\n\nSuper super tender.\n\nSpicy?\n\nNot too spicy.\n\nIt is actually mild in comparison to what\nwe've been having.\n\nAlso I like to point out we're having purple\nrice right now.\n\nNormally they just give you plain white rice\nso this feels a little bit fancy in a way.\n\nSo yeah, lovely meal over here.\n\nI'm really enjoying this.\n\nSo we've been at it for a while with this\nmeal.\n\nWhat is our progress update?\n\nSo we've finished round one.\n\nWe had a tiny bit of Samgyeopsal (삼겹살)\nleft so if you look down here I'll explain\n\nwhat is going on.\n\nSo as you can see here this is the last of\nthe Samgyeopsal (삼겹살).\n\nWe have about six pieces.\n\nBut what we have done is we've put the Kimchi\non here.\n\nYeah.\n\nAnd the rest of the garlic.\n\nLots of garlic going on there.\n\nWe've got some tasty bits left to try.\n\nSo I think the kimchi has been cooked enough.\n\nReady to try it.\n\nOh that is hot.\n\nI bet it is.\n\nIt is fresh off of the grill.\n\nWow.\n\nYou know that is very different from having\nit like raw.\n\nYeah.\n\nBecause it still kind of gets rid a little\nbit of the spice and it cooks it a bit.\n\nSo it just has more of like a little bit less\ncrispy but I don't know it somehow I feel\n\nlike it enhances the flavor of it a little\nbit.\n\nI really do like it grilled as well.\n\nYou know what it is kind of hard to concentrate\non what you're saying because just behind\n\nyou we have some very intense scenes as part\nof a modern Korean drama.\n\nHahaha.\n\nI think one of the main characters might be\nhaving a flashback to an accident.\n\nWow.\n\nThat deeply affected his life.\n\nAnd I can't even watch it.\n\nYou're the only one who gets a view.\n\nYou're missing out here.\n\nAlright, well we cleaned that up.\n\nThe grill is empty.\n\nNothing left on the grill.\n\nGuys that was a glorious Korean barbecue.\n\nLike the best Korean barbecue.\n\nSeriously.\n\nAwesome stuff.\n\nSo let's talk about the price point for that.\n\nOkay, so the price point was that was 10,000\nper person.\n\nSo ten thousand Korean Won.\n\nSo it came to twenty thousand Korean Won in\ntotal which is 20,000.\n\nAnd that is roughly about 17 to 18 US dollars\nright now.\n\nSo excellent value.\n\nYeah and we still have food left over.\n\nEspecially the side dishes.\n\nWe still have some banchan (반찬) to take\ncare of but we've taken care of the principle\n\nbbq which was the main mission here.\n\nWell good morning from Namdaemun Market (남대문시장).\n\nToday we have chosen to skip lunch and have\nlots of snacks at this market instead so I'm\n\npretty excited for that.\n\nYeah, so Namdaemun Sijang (남대문시장)\nNamdaemun Market is the oldest market in Seoul\n\n(서울) and it is also one of the best places\nto get Korean street food (한국 길거리\n\n음식).\n\nSo we're just going to go on a rampage and\neat as much Korean street food as we possibly\n\ncan.\n\nA rampage!\n\nYou heard it here first.\n\nLet's go eat.\n\nSo I got myself a potato corn dog.\n\nSo this is a hot dog (핫도그) on a stick.\n\nIt has been breaded I guess and then they've\nattached these french fries as well.\n\nSo it is like really over the top and I'm\ngoing to add some ketchup.\n\nWow, look at that.\n\nAnd what else can I put on.\n\nSpicy sauce.\n\nThis is a very uniquely Korean hot dog (핫도그)\nso put some spicy sauce on that too.\n\nCome out.\n\nJust come out spice.\n\nOh, that is thick.\n\nWoah!\n\nWoah.\n\nMan, that looks good.\n\nAlright.\n\nLook at all of the french fries.\n\nYou can see the french fries.\n\nI know.\n\nSo well on there.\n\nThis is my first time trying this so we'll\nsee.\n\nAw.\n\nIt is hot.\n\nOh.\n\nIt is super hot.\n\nHuh.\n\nThere you have it.\n\nMmmmm.\n\nOh, wow.\n\nThis is like fast food to the max.\n\nSo what do you think?\n\nIt is pretty good actually.\n\nIs there a lot of batter on the outside?\n\nYeah, you can see it there.\n\nAlright, time for Sam to share his thoughts.\n\nYeah, so my turn to try as well.\n\nThis is my first time to actually have this.\n\nI've had like a lot of Korean street food\n(한국 길거리 음식).\n\nAnd I've like walked by this many times but\nI've never actually had it.\n\nYeah.\n\nSo exciting times here.\n\nI'm just going to go in for a big bite.\n\nBig bite he says.\n\nMmmm.\n\nOh, and you've got some sauce stuck to your\nlips.\n\nOh my gosh.\n\nYeah.\n\nThat.\n\nYou can really see the hot dog (핫도그)\nin there.\n\nSo you do taste the hot dog.\n\nThen you really taste the batter but you also\ntaste the crispiness of the french fries too.\n\nSo it is really tasty.\n\nI'm really enjoying it.\n\nIt is delicious.\n\nYeah.\n\nIt is kind of like having your hot dog on\na bun with a side of fries except it has all\n\nbeen rolled into one.\n\nIt has all been put into one thing right here.\n\nSo what was the price for this one?\n\nSo this one was three thousand Won (원).\n\n₩3000 KRW.\n\nSo a little bit less than three US dollars.\n\nOdeng (오뎅) hana juseyo.\n\nSo we're trying Odeng (오뎅) which is a\nKorean fishcake.\n\nAnd this is one of the most common Korean\nstreet foods (한국 길거리 음식) you\n\ncan find in just about everywhere.\n\nOften places where you get tteokbokki (떡볶이).\n\nYeah, and it is so cheap.\n\nThis is usually fifty cents.\n\nYeah, this one was more expensive because\nit is in Namdaemun (남대문).\n\nYeah.\n\nIt was one thousand Won (원).\n\n₩1000 KRW.\n\nBut let's try that.\n\nPut a little bit of soy sauce on it.\n\nYeah.\n\nAnd at first glance it looks a lot like a\npancake that has been folded and then put\n\non a little stick.\n\nNothing like a pancake.\n\nA fishy pancake.\n\nIt tastes fishy.\n\nActually it doesn't have that strong of a\ntaste.\n\nUm, I would kind of describe it has like a\nbit of a spongy exterior.\n\nMmm.\n\nSpongy texture.\n\nYeah.\n\nSo it is really good.\n\nUm, I'm enjoying it big time.\n\nSo after coming to this market so many times\nwhile I lived here I just discovered something\n\nnew.\n\nThis market has two levels so we're going\ninto the basement area right now to see what\n\nwe can find in terms of food.\n\nMayak gimbap (마약김밥) juseyo.\n\nHana.\n\n(Speaking Korean)\n\nGamsahamnida.\n\nOkay so we're here in the basement level of\nthe Namdaemun Market (남대문시장).\n\nWe found a little treasure of a restaurant\nhere.\n\nJust a tiny little hole-in-the-wall place.\n\nYeah.\n\nAnd we are having mayak kimbap (마약김밥).\n\nAnd if you've never had gimbap (김밥) before\nthese are basically your Korean rice rolls.\n\nThat is kind of like a Korean form of like\na maki or sushi.\n\nAnd what makes these different from the ones\nthat you typically get at Gimbap restaurants\n\nis these are actually baby gimbap (마약김밥).\n\nYeah, they are miniature in size.\n\nRight.\n\nSo a normal gimbap (김밥) roll would be\nreally thick and bigger and go longer and\n\nthen it would be sliced up like this.\n\nYeah.\n\nBut these mayak gimbap (마약김밥) have\nnot been sliced.\n\nThey've just been made into little rolls.\n\nYeah.\n\nAnd so let's try it.\n\nLooks good.\n\nSo it is a little seaweed roll.\n\nIt has sesame seeds.\n\nAnd let's have a look at the filing.\n\nIt looks like radish.\n\nYeah, we've got radish and carrots.\n\nWe've got radish and carrot.\n\nI think it is a pure vegetarian one.\n\nVegetarian friendly.\n\nAnd they gave us a sauce.\n\nRight, let me try that.\n\nLet's try the sauce.\n\nOh yeah, that is like a almost like a wasabi\nsauce.\n\nWoo!\n\nSo it is spicy.\n\nI heard her say it is not spicy.\n\nMan, good thing you're trying it.\n\nAnd another cool thing she gave us soup.\n\nThis is a soup.\n\nLittle cups.\n\nThis is a soup that you often get with when\nyou get Odeng (오뎅).\n\nOther kind of fish cakes.\n\nIt is a light soup.\n\nYeah, so like soy base with chives.\n\nAlright, Audrey your turn.\n\nMy turn.\n\nI'll take one of these.\n\nMaybe one from the top actually.\n\nOh, I wouldn't mix it too much.\n\nNo, haha.\n\nYou're going to be in for a surprise.\n\nIt is still warm.\n\nThe rice is still warm.\n\nYeah, it just has been freshly made.\n\nThat is a lot of wasabi.\n\nYeah.\n\nWow.\n\nOh my gosh.\n\nIt is like a wasabi mustard.\n\nOh, you're feeling it.\n\nHahaha.\n\nI knew you were going to be in pain after\ndunking it in that deep.\n\nThat is hilarious.\n\nHahaha.\n\nYou didn't tell me it was that bad.\n\nJeez.\n\nThat is mean.\n\nAlright, have another bite without so much\non it.\n\nSo what do you think of the mayak gimbap (마약김밥)?\n\nI like it.\n\nIt is a perfect little snack.\n\nOh, I just sprayed some sesame seeds there.\n\nIt is a perfect little snack.\n\nYou know, then you have it packaged in these\nlittle containers to take it to go.\n\nEat it at a park.\n\nTake it home.\n\nAnd take it easy on the sauce guys.\n\nOne little dunk is enough.\n\nDon't uh go in to heavy like we did.\n\nSo we just found the jackpot here.\n\nYeah, we've found a place that sells all kinds\nof like western and American products here.\n\nWe've got peanut butter, we've got like Swiss\nhot chocolate over there.\n\nOh, Nutella.\n\nWe've got Nutella.\n\nWe've got special kinds of coffee.\n\nOh, I thought that was Vegemite for some reason.\n\nWe've got Quaker Oats in the background.\n\nSo are you coveting anything?\n\nHaha.\n\nWe're leaving here soon so I don't think we\ncan buy anything but I would get the massive\n\njar of peanut butter.\n\nThat would be on my wishlist.\n\nSo we may have come to Namdaemun (남대문)\nfor the street food; however, this is also\n\na great place if you're looking to get a bargain\non basically anything.\n\nYou can buy shoes here, clothes, winter jackets.\n\nToys for children.\n\nSchool supplies.\n\nBasically anything you can imagine you'll\nfind it here.\n\nPlus food.\n\nAnyeonghaseyo.\n\nOne jjinppang hana juseyo.\n\nHangye juseyo.\n\nNe.\n\nGamsahamnida.\n\nSo somebody found another snack.\n\nWhat did you get?\n\nYeah, we just found this place that specializes\nin Mandu (만두) and different other kinds\n\nof steamed buns.\n\nAnd we're getting something called Wang Jjinppang\n(왕찐빵) and Wang refers to the giant size\n\nof this.\n\nLook at how big this is.\n\nI'm putting this in my hand.\n\nIt is piping hot.\n\nYeah.\n\nSo I'm going to put it back in.\n\nTry not to burn yourself.\n\nIt is bigger than my hand so that is why you\nget the name wang.\n\nJjinppang (찐빵) I believe it going to have\nred bean paste inside so let's take a bite.\n\nOh yeah.\n\nLook at all of that.\n\nOh man.\n\nWoah.\n\nThat is so good.\n\nIt has been mashed up and it is very sweet\nbut you really taste the bean as well.\n\nYeah, so and it kind of looks like it has\na fluffy bread texture.\n\nIt is very fluffy bread.\n\nIt is piping hot and you can probably see\nthe steam coming off of it.\n\nSo I'm going in for another bite.\n\nMmmm.\n\nThat is so good.\n\nAnd this was one was really reasonably priced.\n\nIt was one thousand five hundred Won (원).\n\nSo ₩1500 KRW.\n\nSo a little bit less than one fifty US dollars\nso great value.\n\nMan, I'm loving this.\n\nSo something cool about Namdaemun Market (남대문시장)\nhere in Seoul (서울) is that you can go\n\ndown these little side alleys and you have\nlike these kind of tiny little hole in the\n\nwall restaurants.\n\nSo we're going to show you a bit of what that\nlooks like.\n\nSo it looks like we've stumbled upon some\nkind of musical slash cultural performance\n\nin the middle of the market.\n\nSo we're going to check it out before that\nends.\n\n(Korean traditional music and singing and\nchanting)\n\nAnyeonghaseyo.\n\nGoguma hana juseyo.\n\nAlmaeyo?\n\nCheon Won (원).\n\nGamsahamnida.\n\nWhat did you get?\n\nI got myself Goguma (고구마) which is Korean\nsweet potato.\n\nMan, is it ever hot.\n\nIt has been freshly steamed.\n\nIt was just steaming right in front of us\nso you can tell that it is hot.\n\nSo I'm just going to go in for a bite.\n\nYou can see.\n\nLook at that.\n\nPeel back the skin a bit.\n\nYou know what?\n\nYou can actually eat the skin.\n\nI've seen.\n\nI've when I lived here before I did eat the\nskin.\n\nSo I'm going to try a little bit.\n\nFirst without the skin.\n\nIt almost looks like pumpkin in terms of color.\n\nOh. and texture.\n\nOh.\n\nIt is very sweet.\n\nVery rich.\n\nIt tastes really really good.\n\nWould you have this for dessert?\n\nThis is like a natural fruit dessert.\n\nBasically.\n\nI mean it is not even a fruit.\n\nIt is a sweet potato (고구마).\n\nSo I'm going to try a bit of the skin this\ntime.\n\nMmmm.\n\nMy advice is honestly to eat the skin.\n\nIt is really good.\n\nAnd how much was this?\n\nThis was only cheon Won (원).\n\nOne thousand Won (원).\n\nSo again, less than one US dollar.\n\nDulgae juseyo.\n\nWow.\n\nHanguk Saram?\n\nHahaha.\n\nCanada Saram.\n\nAh, Canada Saram.\n\nNe.\n\nHangul mal chareyo?\n\nAnio chal motayo.\n\nGamsahamnida.\n\nHahaha.\n\nSo for our final snack of the day we are having\nHotteok (호떡).\n\nAnd I feel like we've shown this snack probably\na million times on our channel but we just\n\nlike it.\n\nIt is our favorite Korean food.\n\nThat much street food though.\n\nWhenever we see it we're like gotta get Hotteok\n(호떡).\n\nAnd it is the best way to end off a Korean\nstreet food taste test because you're getting\n\nsomething really sweet.\n\nReally tasty.\n\nYeah so, again in case you haven't memorized\nthis by now.\n\nHotteok (호떡) is like this fat fluffy pancake\nand inside it is filled with brown sugar,\n\ncinammon and pine nuts and it is just amazing.\n\nAmazing.\n\nIt is cooked and made hot so while you're\nbiting into it you get like these gooey bites\n\nand it is usually not until you get until\nabout the middle of it that you start really\n\ngetting a lot of the sauce.\n\nTry to see it there.\n\nIt is oozing that sugar.\n\nLook at that.\n\nIt is so hot.\n\nSo warm.\n\nAnd it was only one thousand Won (원).\n\nOh wow.\n\nLess than a dollar.\n\nWow, that is a great price especially for\nNamdaemun (남대문).\n\nLike it is typically it is one thousand Won\n(원) elsewhere but Namdaemun (남대문)\n\ncan be more expensive for sure.\n\nIt is so hot.\n\nAh.\n\nPiping hot huh?\n\nSo what is the verdict?\n\nGood quality one?\n\nIt is always great.\n\nMmmm.\n\nTime for me to try mine.\n\nOh.\n\nYou're right.\n\nThere is no such thing as a bad Hotteok (호떡).\n\nYeah.\n\nThis is like my favorite thing we've eaten\nat the market today.\n\nIt always is.\n\nAlways is.\n\nHotteok (호떡) always wins.\n\nNumber one.\n\nFor the win right at the end.\n\nLeaving satisfied?\n\nLeaving very satisfied.\n\nThat was, I mean actually I know I was going\nto eat a lot but I actually ended up eating\n\na whole lot more than I originally planned.\n\nLike that was a pig out for the ages.\n\nBut in a good way.\n\nSo if you're coming to Namdaemun Market (남대문시장)\nI think something that you should understand\n\nis that it is a little bit more touristy than\nsome of the other Korean more local Korean\n\nmarkets.\n\nAnd you can expect to pay a little bit more\nfor some of the Korean street food.\n\nA prime example of that was when we had Odeng\n(오뎅).\n\nNormally I pick that up elsewhere for maybe\nfive hundred Won (원).\n\n₩500 KRW.\n\nWhereas here I paid a thousand.\n\nSo I paid double.\n\nBut there were some treats that I had that\nwere exactly the same price including the\n\nHotteok (호떡) which was a thousand here.\n\nAlso a thousand in most other places.\n\nSo pretty good.\n\nSo anyways I hope you enjoyed this Korean\nstreet food (한국 길거리 음식) video\n\nand be sure to stay tuned on our channel every\nMonday.\n\nWe have new videos coming out from South Korea.\n\nAnd if you're new to our channel check out\nour 50 things to do in Seoul guide.\n\nSo we'll see you soon with new Korean content.\n\nLunchtime in Seoul (서울)!\n\nWe are having lunch today at like four in\nthe afternoon because we've been out sightseeing.\n\nSo we are starving.\n\nSo so hungry.\n\nAnd today we're going to be having Samgyetang\n(삼계탕).\n\nDid I pronounce that right?\n\nSamgyetang (蔘鷄湯).\n\nYep.\n\nThere you go.\n\nAnd this is a Ginseng Chicken soup and Sam\nhas ordered a variation of the dish so he's\n\nhaving Ginseng Chicken Porridge (삼계탕죽).\n\nSo we're going to show you what those two\ndishes look like.\n\nSo because this restaurant specializes in\nKorean Ginseng chicken.\n\nThere is actually five different ones you\ncan choose from so let's take a look at the\n\nmenu.\n\nAnd you have the one we ordered is supposed\nto be good for you health.\n\nNow there is another one that is good for\nbeauty.\n\nFor beauty.\n\nHow come you didn't order that one Sam?\n\nI've been looking a little scruffy these days.\n\nYou know what?\n\nI think I could use a beauty enhancement more\nthan anyone else.\n\nA beauty enhancing soup.\n\nOh my gosh.\n\nAnd then there is of course the Juk (죽)\none.\n\nThe Korean porridge version of that.\n\nAnd I've never had Samgyetang porridge (삼계탕죽)\nso that is going to be really interesting.\n\nI can't wait to try that one.\n\nOoh.\n\nGamsahamnida.\n\nLook at that.\n\nStill bubbling.\n\nGamsahamnida.\n\nSo the coolest thing just happened with our\nmeal.\n\nLike we were planning on ordering the Ginseng\nWine which is called Insamju (인삼주) and\n\nshe just brought it over as service.\n\nFor free.\n\nIt is like read my mind.\n\nThat is awesome.\n\nSo we have some Ginseng wine to compliment\nthe Ginseng soup and Ginseng porridge.\n\nLet's have a taste.\n\nSo let's try that Insamju (인삼주).\n\nIt doesn't have a strong smell.\n\nDoes it taste like medicine?\n\nOr is it pleasant?\n\nOh wow.\n\nLet me have another sip.\n\nIt really tastes like nothing.\n\nNothing else I've ever had before.\n\nI'm trying to think of a comparable.\n\nIt is a little bit fruity, little bit sweet.\n\nIt doesn't have a strong alcohol taste and\nit also doesn't have that strong of a ginseng\n\ntaste to be honest.\n\nIt tastes hints of it but it is kind of fascinating.\n\nHe's fascinated.\n\nInteresting.\n\nSo my Samgyetang (삼계탕) has arrived.\n\nCheck it out.\n\nSo since it is for one person you obviously\ndon't get the whole chicken but if you were\n\nordering a family sized one the chicken would\nactually be stuffed with rice and garlic so\n\nI have a smaller portion.\n\nI still there is some inside.\n\nYeah.\n\nMaybe not much though.\n\nSometimes it comes with jujubes as well.\n\nYeah.\n\nSo yeah, it is like a very light broth.\n\nIt looks like chicken soup when you have a\ncold.\n\nYeah.\n\nI know that it is considered one of the healthier\ndishes that you can have in Korea.\n\nOh.\n\nIt has a lot of health benefits associated\nwith it.\n\nAnd look at this there is like a teabag but\nI think it is probably filled with spices.\n\nYeah.\n\nLook.\n\nThat is pretty cool.\n\nThat is going to make the broth super flavorful.\n\nAnd it is a thicker broth.\n\nIs it?\n\nYeah.\n\nMmmmm.\n\nThat is nice.\n\nHow do you like that?\n\nIt has a lot of spices.\n\nI mean lots of new spices for me.\n\nA quick question is this your first time to\ntry this?\n\nI had it once before many years ago.\n\nSo and it has been a long time for me too.\n\nYeah.\n\nBut this isn't bad.\n\nWhat do you think?\n\nIt is nice.\n\nI like it.\n\nI think I got some of the chicken breast here.\n\nSo I'm just going to break it apart.\n\nThe chicken still has the skin on it and bones.\n\nPlop that on the plate.\n\nOh, lots of bones.\n\nOh my.\n\nBe careful.\n\nI know this is going to be tricky with chopsticks.\n\nHow am I going to manage?\n\nHahaha.\n\nThe true test.\n\nHas Audrey mastered the use of chopsticks.\n\nLet's see.\n\nDuh duh duh.\n\nLet's pick out the bone.\n\nThis is the wishbone.\n\nOh my gosh.\n\nSo do you want to make a wish?\n\nLet's break that.\n\nFirst you try some of the chicken and then\nwe'll do that.\n\nLet's save that for later.\n\nLet's put it here.\n\nSave it here.\n\nOh my, so much going on.\n\nThere is so much excitement here.\n\nOkay.\n\nYeah.\n\nIt is a good meal.\n\nI like it.\n\nChicken nice and tender?\n\nMmmmm.\n\nSuper tender and you know what the food came\nout so fast.\n\nI think they probably are just working on\nit before anyone shows up you know.\n\nBecause it was here right away.\n\nYeah, we're not eating at a typical dinner\ntime so maybe they were getting it ready for\n\nthe dinner crowd.\n\nFor the dinner crowd yeah.\n\nMaybe it was leftover from lunch.\n\nWe're kind of in between the lunch and dinnertime.\n\nSo Sam here ready to dig in?\n\nYeah, let's check out what the Juk (죽) form\nlooks like.\n\nOkay so you can see that it is a lot thicker\nthan mine.\n\nYeah, it is very thick.\n\nSo I'm going to give that a good stir.\n\nYeah.\n\nAnd you can tell that the chicken has already\nbeen de-boned.\n\nI can of like that.\n\nIt is less work for you.\n\nYeah, less work.\n\nSo let's try that.\n\nIt looks really hot.\n\nPiping hot.\n\nI'm going to blow on it.\n\nDon't burn yourself.\n\nI also noticed yours had um black sesame seeds\non top.\n\nMmmmm.\n\nHow is that?\n\nOh, wow.\n\nThat is delicious.\n\nYeah?\n\nYeah.\n\nIt has got like it is such a thick juk (죽)\nlike broth.\n\nThe porridge-y broth and then I really taste\na lot of the tastes like the shredded chicken\n\nand then I think I had something like pine\nnut in there.\n\nOh, so that was really tasty.\n\nNice.\n\nLook at that.\n\nGoing in for another bite.\n\nYeah, and it is just a really nice meal to\nbe having in autumn when it is cool out.\n\nGood stuff, huh?\n\nI'm a big fan of this.\n\nI have to admit.\n\nI wasn't coming in with the highest expectations\nbut this has won me over.\n\nOkay, so we are going to swap dishes.\n\nSam is going in to my bowl.\n\nSo I've been able to located where the rice\nis in the middle of the chicken.\n\nOh la lah.\n\nSo that is going to be my first bite.\n\nRice has been located.\n\nOh, that is some special rice.\n\nIt has got a flavor to it.\n\nIt is not plain and it is extra sticky.\n\nExtra glutinous.\n\nYeah.\n\nThat is just delicoius.\n\nI'm loving it so far.\n\nThat is cool.\n\nAnd you know what else I noticed?\n\nSince this is more of a simple dish they've\nalso given us a sauce over here.\n\nYep.\n\nI think that is a ssamjang sauce (쌈장)\nand it looks like we also have kimchi (김치)\n\nand we have peppers.\n\nWant to try some of that?\n\nYeah, I'm going to try some of that with chicken.\n\nOkay.\n\nOkay, time to try some of the chicken.\n\nAnd I don't know if you're supposed to do\nthis but I am putting it in to the ssamjang\n\n(쌈장).\n\nThat is how you're doing it.\n\nThat is how we're rolling.\n\nI'm sure we could probably just plop some\nof it in the soup as well.\n\nSo that has got red pepper paste and also\nsoybean paste.\n\nSo it should be a little bit of spice.\n\nMmmmm.\n\nWow.\n\nYeah.\n\nIt really tastes good with the ssamjang sauce\n(쌈장).\n\n.And that chicken is really tender.\n\nI know.\n\nIt is so good.\n\nNow I'm going to taste the porridge.\n\nThe juk (죽).\n\nSo look at that.\n\nA lot thicker.\n\nIt looks like there is some nuts and seeds\nin there.\n\nAlright.\n\nYou're going to like this.\n\nI just have a feeling.\n\nMmmmm.\n\nMmmmm.\n\nIsn't that good.\n\nOh my.\n\nThe pine nuts.\n\nThat is where the magic is happening.\n\nIsn't that good?\n\nWhat a nice addition.\n\nAnd you know what?\n\nI think I also had a raisin in there.\n\nYeah, that might have been a raisin or it\nmight have been the jujube.\n\nKind of like a date.\n\nMmmmm.\n\nTasty?\n\nIt is really good.\n\nI think I may like yours better.\n\nHahaha.\n\nOf course you do.\n\nI always order the best one.\n\nYou do.\n\nTime for the wishbone break session.\n\nMake a wish.\n\nOne, two, three.\n\nWait, I haven't made a wish.\n\nI forgot to make a wish.\n\nOne.\n\nThe wish.\n\nOne, two, three.\n\nUh.\n\nTry again.\n\nOne, two, three.\n\nOh, you got the long end.\n\nI got the wish.\n\nWhat is your wish?\n\nWell, I can't tell you.\n\nHahaha.\n\nDon't worry it is good for both of us.\n\nI hope so.\n\nBoop.\n\nAlright, so we are done at this point.\n\nThat was a very filling meal.\n\nAnd I have to say like I am sweating profusely\nfrom this.\n\nAnd I remember when I tried this in the summer\nlike many years ago I was doing the same thing.\n\nI was sweating even more but this is definitely\na kind of meal that makes you sweat afterwards.\n\nIt is just piping hot and just the types of\ningredients they have.\n\nBut anyways on to price point.\n\nSo it was both of these dishes were thirteen\nthousand Won (원).\n\nSo in total twenty six thousand.\n\n₩26,000 KRW.\n\nWhich is about roughly twenty two, twenty\none US dollars.\n\nSo it was good value.\n\nI mean we're leaving full.\n\nIt is not as cheap as some of the other Korean\nsoups or stews but when you consider the ingredients\n\ninvolved - the ginseng, the chicken and whatnot\nyou can see why it is is a bit more expensive.\n\nBut definitely something we highly recommend\nand we came here not sure if we were going\n\nto like it or not and we're leaving big fans.\n\nI think we would come back again soon if we\ncan.\n\nSo it is dinnertime in the hood.\n\nHello from Hapjeong (합정).\n\nYeah, we're starving and we can't wait to\nhave some Korean barbecue (고기구이).\n\nThis time instead of pork or other types of\nmeat we're going in for some chicken.\n\nChicken.\n\nSpicy chicken awaits us.\n\nAlright, let's go.\n\nSam is always scouting the area for new restaurants.\n\nAnything interesting?\n\nSeriously, I am.\n\nWell, I found a place that does Haemultang\n(해물탕) with I think is like a seafood\n\nstew.\n\nOh.\n\nAnd we also found another Juk (죽) place\nthat does Korean porridge and we found a tonne\n\nof barbecue places so we've got like options\ngalore here.\n\nOh la lah.\n\nAlright Sammy boy.\n\nWhat is happening tonight?\n\nWhat is happening is we're going to be having\nsome spicy Korean barbecue chicken.\n\nYes.\n\nAnd I can't wait for it to come.\n\nIt is Dak Galbi (닭갈비) and it is a little\nbit different than the Dalk Galbi (닭갈비)\n\nwe normally have, isn't it?\n\nSo how would you explain the one that we normally\nhave?\n\nOkay, so normally it is like a stir-fry.\n\nThey cook it in a pot with potatoes and cabbage\nand whole bunch of other ingredients.\n\nYeah, like rice cakes and different vegetables\nbut this one is just going to be pure like\n\nmeat on the grill.\n\nChicken on the grill.\n\nYeah.\n\nAnd you cook it yourself.\n\nAnd it has got the gochujang (고추장) sauce.\n\nThe spicy red pepper sauce so we can't wait\nfor that to come to the table.\n\nSo while Sam is chugging on the beer I'm going\nto have some iced tea.\n\nKeeping things classy over here.\n\nIf I can open the bottle.\n\nOh my gosh.\n\nPlease for the love of God.\n\nHahaha.\n\nYou know what, usually you get me to open\nbottles for you.\n\nI know.\n\nOh wow.\n\nLook what is here.\n\nHere it comes the fire.\n\nGamsahamnida.\n\nThere it is.\n\nOh my.\n\nSo now.\n\nIt is scary.\n\nNow it is just time for the chicken but before\nthat comes.\n\nYeah, you can put your hands by it.\n\nIt is really cold.\n\nToday was the coldest day.\n\nIt was freezing.\n\nIn Seoul I think so far this fall.\n\nI think it was like a high of five or seven\ndegrees so it is like winter is coming but\n\nit still it is just the turn of November so.\n\nHow does it taste?\n\nLovely now that the fire is here everything\nis good.\n\nYeah, it is lovely but how is the drink taste?\n\nThe drink is good.\n\nIt is iced tea.\n\nNot sweet.\n\nSo now we wait for the chicken to cook and\njust smell the lovely aromas.\n\nUm, okay so basically I think we're having\nchicken thighs because he took the pair of\n\nscissors and cut off the drumstick so those\ntake a little bit longer to cook and then\n\nthe rest of the meat will cook faster and\nit just smells so good.\n\nRight now.\n\nIt smells awesome.\n\nSo good.\n\nLike I just love that guchujang (苦椒醬)\nsauce.\n\nYeah.\n\nIt is going to be so good and so spicy.\n\nI know and the last meal I had today was breakfast.\n\nIt was a late breakfast but I mean it has\nbeen a while.\n\nLike it is dark out so I'm ready for this.\n\nBut we don't want to eat raw chicken so we\nwait.\n\nAlright, so until the chicken cooks I'm going\nto get started on the tofu.\n\nYeah the banchan (반찬) here looks really\ngood.\n\nSoft.\n\nTofu in a spicy sauce.\n\nA huge piece of spicy tofu.\n\nOh yeah.\n\nGood stuff?\n\nMmmm.\n\nSpicy too?\n\nMmm.\n\nEverything is spicy in this restaurant.\n\nI haven't had anything that didn't leave my\nmouth on fire.\n\nEspecially the chicken.\n\nAt long last.\n\nAt long last.\n\nSo it is ready to eat.\n\nChicken.\n\nHere is the piece of Korean spicy chicken.\n\nSo before I eat it I'm going to take it for\na bit of a swim in the ssamjang ( 쌈장)\n\nsauce.\n\nSo you're going to make it even more spicy?\n\nMake it even more spicy.\n\nI love this sauce.\n\nThis is like the best sauce.\n\nIt is a mixture of the gochujang (고추장)\nwhich is the Korean spicy sauce.\n\nThe Korean red pepper sauce along with the\nsoybean sauce.\n\nAlright Sam, you eat the lettuce with chopsticks.\n\nI know but I thought maybe it was cut a little\nbit bigger but no.\n\nNo.\n\nIt is really small.\n\nNow I will eat it with chopsticks.\n\nI'll tell you what I'll put the meat in and\nthen I'll grab some lettuce.\n\nThere you go.\n\nOh yeah.\n\nWow.\n\nThat is super spicy.\n\nReally juicy, really tender and then I'm going\nto put it in a little bit of lettuce.\n\nMmmm.\n\nAlright, so I'm going to wrap mine in this\nparilla leaf.\n\nAnd there we go.\n\nMmmm.\n\nSo what do you think?\n\nIs your tongue on fire?\n\nIt is but like this kind of has like a minty\nflavor so it balances out the heat a little\n\nbit so I do like it.\n\nThat is good.\n\nCan you really taste the gochujang (苦椒醬)\nsauce too?\n\nI didn't dip it in the extra sauce.\n\nHahaha.\n\nBut what is on it is enough.\n\nThat is my level of spicy.\n\nAnd you're done.\n\nStop there.\n\nThat's good for you.\n\nSo when the temperature drops in Korea I find\nmyself appreciating Korean barbecue even more.\n\nBecause it is so cold outside but when you\ncome into the restaurant you warm up but then\n\nyou get even warmer once you're by the grill.\n\nIt is just like it is almost like being by\na campfire or a stove.\n\nYour own little fireplace at the table.\n\nYeah, it feels like my own little personal\nfireplace and once I get cozy here I don't\n\neven want to leave.\n\nI just feel like staying here.\n\nI don't want to walk back to my apartment.\n\nOkay, so round two is cooking on the grill.\n\nAnd it is kind of cool because every once\nin a while like a chunk of chicken fat will\n\ndrop and the whole grill starts sizzling like\nit catches on fire.\n\nWoah.\n\nYeah, the fire just comes right through the\ngrill.\n\nIt is pretty awesome.\n\nSo much action at the table.\n\nBut yeah, this is quite a bit of chicken to\nbe honest.\n\nI always leave feeling stuffed by the end\nof it.\n\nIt is one of my favorite parts, I don't know\nif it is one of your favorite parts but one\n\nof my favorite parts about any kind of Korean\nbarbecue is the do it yourself at the table\n\naspect.\n\nYeah.\n\nI think it is so fun to be cooking the meat\nwhen it is in-front of you and it just makes\n\nit a more immersive experience and it is something\nthat really makes Korean barbecue unique.\n\nYeah.\n\nSo how was that meal for you?\n\nThat was awesome.\n\nWe're full and like my tongue is literally\non fire.\n\nSame here.\n\nAt one point Sam was asking me are you cold\nare you sniffling?\n\nAnd I was like no my tongue is on fire.\n\nI feel like I'm like part dragon part human\nright now.\n\nBut anyways in terms of the price point so\nthe barbecue itself was twenty thousand Won\n\n(원).\n\n₩20,000 KRW.\n\nAnd then the beer was extra four thousand\nWon (원).\n\nSo in total it was ₩24,000 KRW which is\nabout twenty US dollars.\n\nAnd that is awesome value for a barbecue like\nthat.\n\nWe're leaving stuffed and at that particular\nplace that guy is really nice, very friendly\n\nvery attentive service.\n\nSo if you're around the Hapjeong (합정역)\nstation area come check out this place.\n\nIt is a really good barbecue.\n\nSo it is time for yet another delicious meal\nhere in Korea.\n\nToday we're having sundubu jjigae (순두부찌개)\nwhich is a tofu stew and this is probably\n\nmy favorite Korean dish.\n\nIt is so tasty and I can't wait for it to\nget here.\n\nSo we're back here in Seoul (서울), Korea.\n\nWe were here for all of August when it was\nlike incredibly hot and humid and now we're\n\nback in the middle of October and this is\nlike my favorite weather.\n\nI know it is cool.\n\nSo nice!\n\nAnd we're staying in a totally different area.\n\nThe last time we were staying near Seoul station\nand now we're near Hapjeong (합정) station\n\nwhich is actually near Hongdae a very popular\narea and near the Han River which is really\n\ncool.\n\nSo we've been exploring lots of new restaurants\nhere in the new hood.\n\nAnd you know what I think we've found our\nfavorite place already right here.\n\nSo you know what is the worst.\n\nWhen you have your camera set to slow motion\nand you've been recording this fantastic meal\n\nand you realize crap there is no audio and\nwe're eating at like slow speeds so we're\n\ngoing to have to do this again.\n\nYou know what I'm not the most articulate\nperson and I thought I did a really good job\n\nof explaining this dish and it is all gone.\n\nAnyways, the food is here.\n\nWe're having our Sundubu jjigae (순두부찌개)\nso if you take a look here it comes in this\n\nearthen ware pot and when it first came out\nit was still bubbling because it was fresh\n\noff of the stove so it was like pipping hot.\n\nIt was still boiling but anyways here is the\ndish so look at all of those massive chunks\n\nof tofu.\n\nYeah, this is all the fresh tofu.\n\nThe soft tofu and they are so generous here.\n\nLike they give you so so much.\n\nThe nice thing about the soft tofu is well\nis that it has less water content so that\n\nsilken tofu.\n\nNo, it has more water content that is why\nit is so jiggly.\n\nOf course.\n\nYeah, the less water the harder it is.\n\nOh my gosh.\n\nYeah.\n\nBut some of the other ingredients we also\nhave some chives here.\n\nThey have some zucinni, we have this massive\ndumpling.\n\nUsually when we order Sundubu jjigae (순두부찌개)\nit comes with clams and I'm not a huge fan\n\nof clams so I really like that this restaurant\ngives you this giant Mandu (만두) instead\n\nwhich is so cool.\n\nLook how big that is.\n\nIt is a king sized Mandu (만두).\n\nWang Mandu (만두) over there.\n\nYeah.\n\nSo what else is in here?\n\nLet's see.\n\nOh, we also have a cracked egg.\n\nIt is kind of like a poached egg.\n\nThey just drop it in so it is still a little\nbit raw.\n\nYou break it up and mix it around.\n\nThe base is made out of Gochujang sauce which\nis the red pepper paste sauce.\n\nYeah.\n\nAnd that is what gives it its spiciness and\na lot of its kick.\n\nYes, and we always eat this with rice.\n\nAlways.\n\nAlright, try a bite.\n\nSo you get a bit of rice on your spoon, little\nbit of soup.\n\nTake three.\n\nHahaha.\n\nMmmmm.\n\nThat is so so good.\n\nIt is my favorite dish.\n\nI love Sundubu jjigae (순두부찌개).\n\nWhenever I have a chance to eat this I go\nfor it.\n\nSo Sam is going in for the tofu.\n\nGoing in for the Sundubu (순두부).\n\nMmmm.\n\nYeah, that is just delicious.\n\nYour eyes are watering a little bit.\n\nWhat is going on over there?\n\nThe last bite I had the spice went down the\nwrong.\n\nThe chili flake.\n\nYeah, the windpipe or the wrong way.\n\nI have like chili flakes stuck in my throat.\n\nOh my this is a dangerous dish.\n\nYeah.\n\nBut anyways in terms of of jjigae's there\nis a whole bunch of other jjigaes such as\n\nDoenjang jjigae, Kimchi jjigae this is also\nmy favorite.\n\nThe Sundubu jjigae (순두부찌개).\n\nAnd so this is something that we typically\nhave like not on a daily basis but several\n\ntimes throughout the week.\n\nYeah, so anyways on to the star of this meal.\n\nLet's open that up and see what is inside.\n\nIt is a giant Mandu (만두).\n\nSo I'm just going to plop it down on here\ndissect it with the chopsticks.\n\nOh, dissection this is like science class\nexcept in a kitchen.\n\nYep, and as you can see in here it has got\nall of the different meat, it has got different\n\nvegetables, ground meat.\n\nI can see chives in there.\n\nYeah, it is kind of like.\n\nI'm going to try a bite.\n\nYeah, love mandu (만두) so it is such a\ncool addition to this sundubu jjigae (순두부찌개)\n\nand I have to say this is not like a regular\nthing that you would put in here.\n\nThis is quite a special addition that is unique\nfor this restaurant.\n\nYeah, we really lucked out finding this place\nbecause this is what they specialize in.\n\nYeah, they're a mandu restaurant and we'll\nprobably be back again to do a mandu video\n\nat some point.\n\nAnd you know what they are so good that they've\nactually been on television a few times.\n\nYeah.\n\nYeah, so you can see throughout the restaurant\nyou see these like kind of newsreel type.\n\nYeah.\n\nYeah, it is really cool.\n\nSo we're really enjoying the meal.\n\nAlright so I'm pouring myself some more of\nthe Maekju (맥주) - the beer.\n\nSome Cass.\n\nCass.\n\nAnd yeah this is one of the big four Korean\nbeers that they have.\n\nThere is Cass, OB, Hite and Cafri.\n\nSo which one is the best?\n\nWell this is the only one they have here I\nthink.\n\nHahaha.\n\nI probably actually have OB and Hite more\nbut this is still pretty good.\n\nRefreshing.\n\nAlright, so let's take a tour of the banchan\n(반찬) so we have a whole bunch of different\n\nthings.\n\nWe have vegetables over here, we have some\ndifferent types of seafood and then of course\n\nwe have kimchi (김치) and what makes this\none of our favorite restaurants so far is\n\nthe quality of the banchan (반찬).\n\nYou can tell that it homemade, you can tell\nthat it is really fresh and just the quality\n\nis exceptional so you get all of these nice\nside dishes to eat along with your Sundubu\n\njjigae (순두부찌개).\n\nFeeling satisfied Sammy boy?\n\nOh yeah.\n\nPolished that off.\n\nThat feast of feasts is over.\n\nAnd now it is time for price point.\n\nSo basically the two Sundubu jjigaes came\nto Six Thousand Won (원) each.\n\nAnd the beer was three thousand Won (원).\n\nSo in total that was fifteen thousand Won\n(원).\n\n₩15,000₩.\n\nWhich roughly in Korean right now is 12 US\ndollars so that was a very affordable meal.\n\nWe're leaving full, we're leaving satisfied\nand because this is one of our favorite restaurants\n\nyou'll know we'll be back again soon.\n\nWell good evening good evening.\n\nIt is starting to get dark a lot earlier here\nin Seoul.\n\nIt is only 7 pm but it is like pitch black\nout.\n\nYeah.\n\nAnyways, we're going for dinner.\n\nWe're going to have a really healthy bibimbap\n(비빔밥).\n\nYeah, this is kind of like a contemporary\nvegetarian take on traditional bibimbap (비빔밥)\n\nand we just discovered this restaurant a few\ndays ago and it has become our new favorite\n\nrestaurant now that we're staying back around\nSeoul station (서울역) again so.\n\nYes, this is actually our third night in a\nrow.\n\nYeah, we're on a bit of a health kick so we'll\nshow you why.\n\nAlright so we've already made a video about\nregular bibimbap (비빔밥).\n\nTonight we're getting fancy.\n\nYeah, tonight we're getting fancy and we ordered\ntwo different kinds.\n\nOne is sundubu bibimbap (비빔밥) and that\ncomes with a soft silken tofu.\n\nYeah.\n\nAnd the other one we ordered is poseot bibimbap\n(비빔밥) which is a mushroom based bibimbap\n\n(비빔밥).\n\nBoth are vegetarian.\n\nBoth have ingredients that are quite different\nfrom normal bibimbap (비빔밥).\n\nAnd when the dishes arrive we'll give you\na full tour and show you all of the different\n\ningredients.\n\nAction.\n\nAlright, so the food has arrived and I get\nso excited about this meal because it so healthy\n\nand so tasty.\n\nSo it is like really fun to eat it.\n\nSo anyways take a look at the bowl.\n\nIt is just like fresh raw ingredients.\n\nI have broccoli, I have red and yellow peppers.\n\nI have persimmon.\n\nBanana.\n\nPumpkin.\n\nGrapes.\n\nDifferent types of of lettuce and cabbage.\n\nAnd then mushrooms and I think this on top\nis ground sesame seeds.\n\nThat is what I read online but not entirely\nsure.\n\nAnd yeah, it is just so healthy.\n\nAnd look this is kind of like a two step meal.\n\nSo you have to grab your dressing.\n\nYep.\n\nSo first you dress your salad.\n\nSo unlike other bibimbap (비빔밥) where\nyou have it all prepared for you.\n\nYou just mix it yourself.\n\nThis you actually have to put in your rice.\n\nYeah, so it is a soy based sauce and you kind\nof dress your salad.\n\nSo you do that first.\n\nAlright that is step one.\n\nWhat is step two?\n\nStep two.\n\nOh, you've already uncovered your rice.\n\nI have.\n\nAnd this rice is different from normal plain\nrice.\n\nYou call this kind of like a purple bean rice.\n\nLook at that.\n\nIt is really pretty.\n\nIt is healthier than normal rice.\n\nOkay, so first we have to mix this all together.\n\nYou mix your vegetables.\n\nYou mix your salad.\n\nYeah and that helps you get the sauce evenly\ndistributed.\n\nSpread it around.\n\nBanana.\n\nDid I mention we have a banana in here?\n\nThere is fruit in here too.\n\nThere is banana and grapes.\n\nThere is also persimmon too.\n\nOnce you have mixed your salad you add the\nrice.\n\nThere we go.\n\nAnd you take some of the spicy red pepper\npaste.\n\nYeah, the gochujang (고추장).\n\nJust.\n\nThere.\n\nThat's it?\n\nWe like our spice.\n\nThat is plenty.\n\nAre you kidding me?\n\nI would put on about double that amount but\nokay.\n\nAnd then we mix all of that around.\n\nYep.\n\nThat is the second step.\n\nYeah, this is like fascinating bibimbap (비빔밥)\nbecause this is a dish I've had in so many\n\ndifferent restaurants but I've never seen\nsuch a contemporary twist on it.\n\nYeah.\n\nAnd it has ingredients that you'd never normally\nsee.\n\nYeah, like fruit.\n\nYeah.\n\nI've never encountered fruit.\n\nFruit in bibimbap (비빔밥) before.\n\nWalnuts and different things.\n\nSo I'm going to go for some of the mushroom\nhere.\n\nThis is my first time ordering the mushroom\none.\n\nToday I purposely tried to make it vegetarian\nbut I normally get chamchi (참치) which\n\nis tuna.\n\nWoah.\n\nIt is falling out.\n\nFalling.\n\nMmmm.\n\nHow is that?\n\nIt was a good mushroom.\n\nWow.\n\nYes, this is your first time to try the mushroom\non this right.\n\nYeah, you've had the tuna or other types.\n\nBroccoli here.\n\nThis is so healthy.\n\nSo so good.\n\nSuch healthy Korean food.\n\nMmmm.\n\nExcellent.\n\nOkay, so before you dig in to yours do you\nwant to show us what else we get with this?\n\nSure, so before I mix my bibimbap (비빔밥)\nI'll show you the soup here.\n\nWe have Miyeokguk (미역국) which is the\nKorean seaweed soup.\n\nYep.\n\nIt is really healthy.\n\nI'll try a little bit here.\n\nMmmm.\n\nIt is nice having warm soup on a cold night\nlike this so.\n\nOkay.\n\n.And we also get the kimchi.\n\nWe get kimchi (김치).\n\nAnd we get eggs.\n\nAlways.\n\nAnd hardboiled eggs with a little bit of salt\nand pepper that you can dip.\n\nAlright, so enough talking about that.\n\nLet's start mixing mine up.\n\nSo I think the only difference in ours is\nthat mine comes with tofu.\n\nYeah, and mine has mushroom.\n\nYep.\n\nSo I'm just going to really give that a good\nmix.\n\nI'm going to slice up that banana.\n\nAnd you know what?\n\nI never would have thought banana would taste\ngood in a bibimbap (비빔밥) but it actually\n\nis delicious.\n\nIt does.\n\nIt does.\n\nIt almost makes it gives it some sweetness.\n\nSo while you mix I should also mention you\ndon't have to make it vegetarian.\n\nLike if you want you can also add chicken\nbreast, octopus, they have tuna.\n\nThey have pork so lots of different ingredients.\n\nOkay, time for my gochujang (고추장) sauce.\n\nOh, and I'm going to put a lot on there.\n\nOh yeah.\n\nOh yeah.\n\nI think Sam is going a little overboard.\n\nA little overboard but you're the one eating\nit.\n\nI would rather have it too spicy that not\nspicy enough.\n\nSo I'm going to give that a really good mix.\n\nOh, it has pumpkin as well.\n\nThat is hobak (호박).\n\nAnd the colors.\n\nThe colors are just so vibrant in this dish.\n\nYeah, it is awesome.\n\nReady to dig in?\n\nReady to dig in.\n\nSo I'm going to make sure I get a bit of tofu\nhere and I'm going to try some pumpkin.\n\nOops.\n\nAnd yeah the rice.\n\nMmmm.\n\nWow.\n\nThat is nice and spicy.\n\nI just like this really is one of my favorite\nKorean meals and I love bibimbap (비빔밥)\n\nbut now that I've found an alternative type\nof bibimbap (비빔밥) it has just really\n\nopened up a whole new taste bud experience.\n\nA whole new world of food here so this is\nfantastic.\n\nAlright, how was that dinner for yah?\n\nOh, that was amazing.\n\nSo healthy, so filling.\n\nBut like normally I find when you're sometimes\nyou know when you're sacrificing eating really\n\nhealthy food there is a sacrifice with taste.\n\nBut not that.\n\nThat is so delicious.\n\nI swear I could probably eat that every night\nfor a month and I wouldn't get sick of it.\n\nThat is how much I like it.\n\nAnd it is also affordable too.\n\nYeah.\n\nSo it is only 6000 Won (원) each so 12,000\nin total.\n\nW12,000 KRW.\n\nAnd highly recommend going.", "srt": "1\n00:00:01,459 --> 00:00:09,930\nWell good morning, good morning.\n\n2\n00:00:09,930 --> 00:00:20,589\nFor today's outing we are at the Noryangjin\nFish Market (노량진수산시장).\n\n3\n00:00:20,589 --> 00:00:22,079\nThis is my first time here.\n\n4\n00:00:22,079 --> 00:00:24,560\nThis is one of the most famous markets in\nall of Seoul (서울).\n\n5\n00:00:24,560 --> 00:00:26,920\nIt is a fish market - a seafood market.\n\n6\n00:00:26,920 --> 00:00:28,199\nAnd we're going to check it all out.\n\n7\n00:00:28,199 --> 00:00:31,029\nThere is six flours if you can believe it.\n\n8\n00:00:31,029 --> 00:00:32,540\nPlus two basement levels.\n\n9\n00:00:32,540 --> 00:00:33,670\nSo technically eight.\n\n10\n00:00:33,670 --> 00:00:36,190\nIf you can see all of those.\n\n11\n00:00:36,190 --> 00:00:37,190\nYeah, so lots of fish.\n\n12\n00:00:37,190 --> 00:00:39,079\nI think we're also going to try to eat lunch\nhere.\n\n13\n00:00:39,079 --> 00:00:40,079\nHave some seafood.\n\n14\n00:00:40,079 --> 00:00:42,079\nWe've got a lot of exploring to do.\n\n15\n00:00:42,079 --> 00:00:47,809\nSo here on the third floor we have the dried\nfish stores where everything is already pre-packaged.\n\n16\n00:00:47,809 --> 00:00:56,769\nYou can take it home and do whatever you do\nwith dry fish.\n\n17\n00:00:56,769 --> 00:01:07,580\nNext up we're going in to the live octopus\nstores and this is actually considered a delicacy\n\n18\n00:01:07,580 --> 00:01:08,580\nin Korea.\n\n19\n00:01:08,580 --> 00:01:11,940\nYou eat the baby octopus while it is still\nlike riggling around.\n\n20\n00:01:11,940 --> 00:01:13,920\nUm, I've never tried it before.\n\n21\n00:01:13,920 --> 00:01:17,070\nI've tried it like once about ten years ago.\n\n22\n00:01:17,070 --> 00:01:18,250\nOh.\n\n23\n00:01:18,250 --> 00:01:19,729\nIt is a fascinating experience.\n\n24\n00:01:19,729 --> 00:01:22,530\nWe're not going to do that today.\n\n25\n00:01:22,530 --> 00:01:25,409\nWe're just going for some normal fish but\nif you're up for a challenge then yeah that\n\n26\n00:01:25,409 --> 00:01:30,520\nis something you can consider doing here at\nthis fish market.\n\n27\n00:01:30,520 --> 00:01:33,240\nLive baby octopus.\n\n28\n00:01:33,240 --> 00:01:51,770\nSo it seems I can never win at the fish market.\n\n29\n00:01:51,770 --> 00:01:57,299\nThe one time I visited a fish market in Busan\nI remember it was summer, I was wearing flipflops\n\n30\n00:01:57,299 --> 00:02:00,370\nand I ended up getting fish juice all over\nmy toes.\n\n31\n00:02:00,370 --> 00:02:01,370\nIt was gross.\n\n32\n00:02:01,370 --> 00:02:05,130\nAnd this time around I didn't wear proper\nfootwear once again.\n\n33\n00:02:05,130 --> 00:02:09,830\nSo the fish juice has been seeping in to my\ncanvas shoes.\n\n34\n00:02:09,830 --> 00:02:13,300\nNow my shoes are wet and I've got fish juice\nin my socks.\n\n35\n00:02:13,300 --> 00:02:21,050\nThis is really nasty and we just got here.\n\n36\n00:02:21,050 --> 00:02:36,410\nWe've come down a level to the second floor\nand this is the fresh fish store level.\n\n37\n00:02:36,410 --> 00:02:38,000\nAnd we're seeing a lot of fresh fish.\n\n38\n00:02:38,000 --> 00:02:39,890\nWe're seeing some huge fish.\n\n39\n00:02:39,890 --> 00:02:40,890\nHuge.\n\n40\n00:02:40,890 --> 00:02:43,690\nThey have just about everything here to be\nhonest.\n\n41\n00:02:43,690 --> 00:02:45,260\nThey sell rain boots.\n\n42\n00:02:45,260 --> 00:02:47,910\nThat is probably a really good idea in a fish\nmarket.\n\n43\n00:02:47,910 --> 00:02:55,410\nI'd suggest coming in with rain boots or at\nleast at the very least wearing closed shoes.\n\n44\n00:02:55,410 --> 00:02:59,820\nWe are now on the second floor and we have\nfound a whole bunch of restaurants that specialize\n\n45\n00:02:59,820 --> 00:03:01,710\nin Hoe (회) and that is the raw fish.\n\n46\n00:03:01,710 --> 00:03:03,400\nKind of like sashimi.\n\n47\n00:03:03,400 --> 00:03:06,330\nSo we need to choose one.\n\n48\n00:03:06,330 --> 00:03:15,320\nWe need to settle on one.\n\n49\n00:03:15,320 --> 00:03:17,230\nSo we finally settled on a restaurant.\n\n50\n00:03:17,230 --> 00:03:19,060\nI mean there is a lot to choose from.\n\n51\n00:03:19,060 --> 00:03:22,090\nSo we're just walking around and I'm like\nfinally let's make a decision.\n\n52\n00:03:22,090 --> 00:03:26,250\nSo we saw that this place had some people\nand it had some nice traditional seating.\n\n53\n00:03:26,250 --> 00:03:27,500\nSo we're like 'yes' let's give it a shot.\n\n54\n00:03:27,500 --> 00:03:29,760\nAnd it had a relatively affordable menu.\n\n55\n00:03:29,760 --> 00:03:30,760\nYeah.\n\n56\n00:03:30,760 --> 00:03:32,360\nBecause seafood here appears to be quite expensive.\n\n57\n00:03:32,360 --> 00:03:34,730\nWell you can get really expensive seafood.\n\n58\n00:03:34,730 --> 00:03:36,850\nThe stuff that we're getting isn't as expensive.\n\n59\n00:03:36,850 --> 00:03:40,680\nWe're getting chobap (초밥) which is a kind\nof basically the best way to explain it is\n\n60\n00:03:40,680 --> 00:03:45,890\nkind of like Korean sushi and we're also getting\nHoedeopbap (회덮밥) which is basically\n\n61\n00:03:45,890 --> 00:03:47,450\nsliced raw fish with rice.\n\n62\n00:03:47,450 --> 00:03:52,170\nSo we've got those two dishes coming and man\nI can't wait to have them.\n\n63\n00:03:52,170 --> 00:03:56,140\nSo what can you tell us about the Noryangjin\nFish Market (노량진수산시장) Sam?\n\n64\n00:03:56,140 --> 00:03:57,740\nWell it is a very fascinating market.\n\n65\n00:03:57,740 --> 00:03:58,860\nLike first off it is massive.\n\n66\n00:03:58,860 --> 00:04:02,030\nIt is open 24 hours of the day.\n\n67\n00:04:02,030 --> 00:04:03,030\nWow.\n\n68\n00:04:03,030 --> 00:04:05,470\nAnd get this if you want to go see the live\nauction you've got to be here at three in\n\n69\n00:04:05,470 --> 00:04:06,470\nthe morning.\n\n70\n00:04:06,470 --> 00:04:07,470\nHahaha.\n\n71\n00:04:07,470 --> 00:04:08,470\nNo way was that happening.\n\n72\n00:04:08,470 --> 00:04:09,470\nYeah.\n\n73\n00:04:09,470 --> 00:04:10,470\nWe're not quite the ambitious.\n\n74\n00:04:10,470 --> 00:04:16,600\nAnd the market moves 250 to 300 tonnes of\nfish and I guess you could call it marine\n\n75\n00:04:16,600 --> 00:04:17,600\nproducts.\n\n76\n00:04:17,600 --> 00:04:18,600\nSeafood.\n\n77\n00:04:18,600 --> 00:04:19,600\nYeah.\n\n78\n00:04:19,600 --> 00:04:20,600\nDaily.\n\n79\n00:04:20,600 --> 00:04:21,600\nEvery single day.\n\n80\n00:04:21,600 --> 00:04:23,340\nSo just imagine that.\n\n81\n00:04:23,340 --> 00:04:25,020\nYeah.\n\n82\n00:04:25,020 --> 00:04:26,699\nGamsahamnida.\n\n83\n00:04:26,699 --> 00:04:31,000\nSo the banchan (반찬), the side dishes,\nhave arrived at the table and as you might\n\n84\n00:04:31,000 --> 00:04:35,639\nexpect we're seeing lots of seafood here or\nwhat I think is seafood because it kind of\n\n85\n00:04:35,639 --> 00:04:36,639\nlooks familiar.\n\n86\n00:04:36,639 --> 00:04:37,639\nTour time.\n\n87\n00:04:37,639 --> 00:04:39,740\nWell we've got some kind of seaweed here.\n\n88\n00:04:39,740 --> 00:04:41,060\nThat is familiar.\n\n89\n00:04:41,060 --> 00:04:45,259\nWe also have the kimchi - the fermented cabbage\nwhich is a staple.\n\n90\n00:04:45,259 --> 00:04:49,740\nBut then if you look over here this looks\nlike it could be octopus.\n\n91\n00:04:49,740 --> 00:04:50,819\nYeah?\n\n92\n00:04:50,819 --> 00:04:53,509\nYeah, it could be octopus or squid.\n\n93\n00:04:53,509 --> 00:04:58,360\nUm, and this not entirely sure but it looks\nlike a sea creature guys.\n\n94\n00:04:58,360 --> 00:05:01,260\nAnd we've got some wasabi.\n\n95\n00:05:01,260 --> 00:05:02,280\nSo I guess.\n\n96\n00:05:02,280 --> 00:05:04,591\nSo the only thing to do now would be to try\nit.\n\n97\n00:05:04,591 --> 00:05:05,591\nYes, try some of the seafood.\n\n98\n00:05:05,591 --> 00:05:06,949\nYou know what?\n\n99\n00:05:06,949 --> 00:05:11,550\nI'm going to start with my miso soup.\n\n100\n00:05:11,550 --> 00:05:16,729\nI'll drink the miso and you try the fish.\n\n101\n00:05:16,729 --> 00:05:18,460\nMiso soup approved.\n\n102\n00:05:18,460 --> 00:05:22,080\nSo Sam the brave going in for the octopus.\n\n103\n00:05:22,080 --> 00:05:24,710\nYeah, let's go try some.\n\n104\n00:05:24,710 --> 00:05:29,009\nNormally I would probably dip this into the\nred sauce but I'll just go for a bite.\n\n105\n00:05:29,009 --> 00:05:31,160\nHow brave.\n\n106\n00:05:31,160 --> 00:05:32,240\nMmmm.\n\n107\n00:05:32,240 --> 00:05:35,060\nWhat does it taste like?\n\n108\n00:05:35,060 --> 00:05:36,189\nIt is really fresh.\n\n109\n00:05:36,189 --> 00:05:37,220\nIt doesn't have a strong taste.\n\n110\n00:05:37,220 --> 00:05:39,550\nThere has been absolutely no seasonings added.\n\n111\n00:05:39,550 --> 00:05:43,851\nSo you would definitely want to add some of\nthe red gochujang sauce (고추장) to make\n\n112\n00:05:43,851 --> 00:05:44,851\nit taste a lot better.\n\n113\n00:05:44,851 --> 00:05:45,851\nIs it chewy?\n\n114\n00:05:45,851 --> 00:05:48,319\nYeah, it is chewy.\n\n115\n00:05:48,319 --> 00:05:49,319\nOkay.\n\n116\n00:05:49,319 --> 00:05:50,319\nMy meal has arrived.\n\n117\n00:05:50,319 --> 00:05:53,729\nSam actually chose this because I had no clue\nwhat to get.\n\n118\n00:05:53,729 --> 00:05:59,889\nBut this is called Hoedeopbap (회덮밥)\nand it is basically rice with vegetables and\n\n119\n00:05:59,889 --> 00:06:01,199\nraw fish on top.\n\n120\n00:06:01,199 --> 00:06:05,629\nUm, the rice actually comes here on the side\nin this separate little bowl.\n\n121\n00:06:05,629 --> 00:06:10,870\nSo what makes deopbap different from say bokkumbap\nwhich is the mixed rice is the deopbap you\n\n122\n00:06:10,870 --> 00:06:14,289\nget like your ingredients and then you get\nyour rice so they're not mixed together.\n\n123\n00:06:14,289 --> 00:06:15,310\nThey're not.\n\n124\n00:06:15,310 --> 00:06:16,699\nSo yeah, lots of veggies here.\n\n125\n00:06:16,699 --> 00:06:17,699\nIt looks like we got.\n\n126\n00:06:17,699 --> 00:06:18,699\nLook at all of the sesame seeds.\n\n127\n00:06:18,699 --> 00:06:21,020\nI know so many sesame seeds.\n\n128\n00:06:21,020 --> 00:06:22,759\nSome cabbage, some carrots.\n\n129\n00:06:22,759 --> 00:06:23,759\nSeaweed.\n\n130\n00:06:23,759 --> 00:06:24,759\nThat looks delicious.\n\n131\n00:06:24,759 --> 00:06:25,759\nCucumbers.\n\n132\n00:06:25,759 --> 00:06:27,030\nAnd apparently I need to add this.\n\n133\n00:06:27,030 --> 00:06:28,030\nYeah.\n\n134\n00:06:28,030 --> 00:06:29,030\nCorrect?\n\n135\n00:06:29,030 --> 00:06:30,030\nYou need to put the gochujang sauce (고추장).\n\n136\n00:06:30,030 --> 00:06:31,939\nThat looks like it is in a ketchup dispenser.\n\n137\n00:06:31,939 --> 00:06:33,729\nIt is not ketchup guys.\n\n138\n00:06:33,729 --> 00:06:35,879\nDo you think that is enough?\n\n139\n00:06:35,879 --> 00:06:37,310\nYeah, that is good.\n\n140\n00:06:37,310 --> 00:06:38,669\nGive it a try.\n\n141\n00:06:38,669 --> 00:06:40,279\nTry it with a little bit of rice.\n\n142\n00:06:40,279 --> 00:06:42,389\nTry a bit of fish with some vegetables and\nrice.\n\n143\n00:06:42,389 --> 00:06:44,029\nLet's grab a spoon.\n\n144\n00:06:44,029 --> 00:06:47,409\nThis is my first time having this.\n\n145\n00:06:47,409 --> 00:06:48,409\nEver.\n\n146\n00:06:48,409 --> 00:06:49,409\nExciting times.\n\n147\n00:06:49,409 --> 00:06:50,409\nEver.\n\n148\n00:06:50,409 --> 00:06:51,409\nThere.\n\n149\n00:06:51,409 --> 00:06:52,409\nOh.\n\n150\n00:06:52,409 --> 00:06:53,409\nMessy.\n\n151\n00:06:53,409 --> 00:06:54,409\nMake sure you get your fish.\n\n152\n00:06:54,409 --> 00:06:57,960\nIt will probably be easier with chopsticks.\n\n153\n00:06:57,960 --> 00:06:58,960\nHaha.\n\n154\n00:06:58,960 --> 00:07:00,120\nTrying to get vegetables as well.\n\n155\n00:07:00,120 --> 00:07:01,120\nYeah.\n\n156\n00:07:01,120 --> 00:07:02,120\nRice, fish, vegetables, sauce.\n\n157\n00:07:02,120 --> 00:07:03,120\nBig bite.\n\n158\n00:07:03,120 --> 00:07:04,120\nMmmm.\n\n159\n00:07:04,120 --> 00:07:05,120\nThat is good.\n\n160\n00:07:05,120 --> 00:07:06,120\nHow is that?\n\n161\n00:07:06,120 --> 00:07:16,090\nThe fish is very mild.\n\n162\n00:07:16,090 --> 00:07:20,449\nLike the white fish it is not very fatty so\nit doesn't have a strong flavor.\n\n163\n00:07:20,449 --> 00:07:23,409\nIt is like having sashimi with rice and veg.\n\n164\n00:07:23,409 --> 00:07:25,560\nIt is good.\n\n165\n00:07:25,560 --> 00:07:27,419\nBut it needs the sauce for sure.\n\n166\n00:07:27,419 --> 00:07:28,419\nOtherwise it would be a little bit bland.\n\n167\n00:07:28,419 --> 00:07:29,419\nMmmm.\n\n168\n00:07:29,419 --> 00:07:32,699\nMaybe I should be adding wasabi to this.\n\n169\n00:07:32,699 --> 00:07:35,819\nJust mix it all in.\n\n170\n00:07:35,819 --> 00:07:37,629\nSo your food is here now.\n\n171\n00:07:37,629 --> 00:07:38,919\nYeah my dish has now arrived.\n\n172\n00:07:38,919 --> 00:07:39,960\nYours came first.\n\n173\n00:07:39,960 --> 00:07:43,090\nSo I'm having chobap (초밥) which is the\nKorean sushi.\n\n174\n00:07:43,090 --> 00:07:44,360\nSo take a look down here.\n\n175\n00:07:44,360 --> 00:07:46,810\nI have ten nicely displayed pieces.\n\n176\n00:07:46,810 --> 00:07:53,050\nAnd as you can see you have of course the\nsushi kind of Korean chobap (초밥) appearance.\n\n177\n00:07:53,050 --> 00:07:57,139\nIt has got the rice and then the fish on top.\n\n178\n00:07:57,139 --> 00:07:58,309\nSo I'm just going to grab a piece.\n\n179\n00:07:58,309 --> 00:07:59,309\nYep.\n\n180\n00:07:59,309 --> 00:08:01,659\nAnd let's take it for a dunk in the soy sauce.\n\n181\n00:08:01,659 --> 00:08:04,129\nTake it for a swim.\n\n182\n00:08:04,129 --> 00:08:05,759\nNo wasabi?\n\n183\n00:08:05,759 --> 00:08:07,389\nCome on!\n\n184\n00:08:07,389 --> 00:08:08,389\nMmmm.\n\n185\n00:08:08,389 --> 00:08:09,990\nI did put a bit on.\n\n186\n00:08:09,990 --> 00:08:10,990\nYeah?\n\n187\n00:08:10,990 --> 00:08:12,009\nHow is it?\n\n188\n00:08:12,009 --> 00:08:13,830\nIt is good.\n\n189\n00:08:13,830 --> 00:08:14,830\nThis is a really.\n\n190\n00:08:14,830 --> 00:08:15,830\nIt is not.\n\n191\n00:08:15,830 --> 00:08:17,360\nIt is a chewy fish.\n\n192\n00:08:17,360 --> 00:08:18,610\nIt is not um.\n\n193\n00:08:18,610 --> 00:08:20,280\nIt doesn't disintegrate in your mouth.\n\n194\n00:08:20,280 --> 00:08:21,919\nI'm really having to power through it.\n\n195\n00:08:21,919 --> 00:08:22,949\nIt is very light.\n\n196\n00:08:22,949 --> 00:08:24,719\nI think we're both having the same fish.\n\n197\n00:08:24,719 --> 00:08:26,759\nYeah it is very light.\n\n198\n00:08:26,759 --> 00:08:27,900\nIt tastes good.\n\n199\n00:08:27,900 --> 00:08:32,849\nAnd but as you said it is the kind of fish\nthat it needs a strong sauce to go with it.\n\n200\n00:08:32,849 --> 00:08:36,040\nEither the gochujang (고추장) or the soy\nsauce the kangjang.\n\n201\n00:08:36,040 --> 00:08:37,040\nWith the wasabi.\n\n202\n00:08:37,040 --> 00:08:39,430\nWow, there is some rice flying out of your\nmouth.\n\n203\n00:08:39,430 --> 00:08:40,430\nThere.\n\n204\n00:08:40,430 --> 00:08:41,430\nWhoops.\n\n205\n00:08:41,430 --> 00:08:42,430\nHaha.\n\n206\n00:08:42,430 --> 00:08:44,650\nBut yeah if I had to venture a guess I would\nsay this is probably flounder?\n\n207\n00:08:44,650 --> 00:08:45,650\nHmmm.\n\n208\n00:08:45,650 --> 00:08:46,650\nWould you say?\n\n209\n00:08:46,650 --> 00:08:47,650\nI think so.\n\n210\n00:08:47,650 --> 00:08:50,110\nSo Sam is going to try my dish.\n\n211\n00:08:50,110 --> 00:08:54,670\nYeah, I preformed a little switch-a-roo so\nI'm going to plop that all in.\n\n212\n00:08:54,670 --> 00:08:58,730\nI don't know if this is how you are supposed\nto do it but this is how I've decided to do\n\n213\n00:08:58,730 --> 00:08:59,730\nit.\n\n214\n00:08:59,730 --> 00:09:01,930\nI'm putting a bit more of the gochujang sauce\n(고추장) on.\n\n215\n00:09:01,930 --> 00:09:04,430\nAnd then let's give that a nice strong mix.\n\n216\n00:09:04,430 --> 00:09:09,590\nI guess I'm just used to like taking one spoonful\nof rice and then dipping that in to the soup\n\n217\n00:09:09,590 --> 00:09:13,010\nor whatever side I'm having with it.\n\n218\n00:09:13,010 --> 00:09:14,010\nYeah.\n\n219\n00:09:14,010 --> 00:09:15,020\nThat is probably more effective.\n\n220\n00:09:15,020 --> 00:09:17,870\nThis is almost like a hoe (회) bibimbap (비빔밥).\n\n221\n00:09:17,870 --> 00:09:19,510\nThere we go.\n\n222\n00:09:19,510 --> 00:09:21,240\nI don't know if we're supposed to do it like\nthis.\n\n223\n00:09:21,240 --> 00:09:22,840\nFrom deopbap to bimbimbap.\n\n224\n00:09:22,840 --> 00:09:24,720\nWe've created something new.\n\n225\n00:09:24,720 --> 00:09:28,340\nI've decided to eat it like this so I'm getting\na bit of rice, I'm getting a bit of fish and\n\n226\n00:09:28,340 --> 00:09:29,340\nveggies.\n\n227\n00:09:29,340 --> 00:09:30,340\nLet's try that.\n\n228\n00:09:30,340 --> 00:09:31,340\nMmmmm.\n\n229\n00:09:31,340 --> 00:09:33,580\nWhat do you think?\n\n230\n00:09:33,580 --> 00:09:38,070\nI actually prefer the cut of fish here.\n\n231\n00:09:38,070 --> 00:09:39,450\nIt is a little bit thinner.\n\n232\n00:09:39,450 --> 00:09:41,130\nSo it is easier to chew.\n\n233\n00:09:41,130 --> 00:09:42,130\nYeah.\n\n234\n00:09:42,130 --> 00:09:47,830\nAnd I think having it with extra ingredients\nlike with the salad and with gochujang (고추장)\n\n235\n00:09:47,830 --> 00:09:49,770\ndoes give it more of a flavor and taste.\n\n236\n00:09:49,770 --> 00:09:54,510\nSo if I had to pick between the two dishes\nI would go with the Hoedeopbap (회덮밥).\n\n237\n00:09:54,510 --> 00:09:59,770\nI have to agree because I tried to the what\nshall we call it the sushi.\n\n238\n00:09:59,770 --> 00:10:00,790\nThe chobap (초밥).\n\n239\n00:10:00,790 --> 00:10:04,870\nThe chobap (초밥) and yeah the cuts are\na little bit thicker which makes the fish\n\n240\n00:10:04,870 --> 00:10:06,780\na little bit chewier once it is in your mouth.\n\n241\n00:10:06,780 --> 00:10:08,190\nSo I like mine better too.\n\n242\n00:10:08,190 --> 00:10:09,190\nYeah.\n\n243\n00:10:09,190 --> 00:10:10,250\nThis is good.\n\n244\n00:10:10,250 --> 00:10:11,370\nIt is a good order.\n\n245\n00:10:11,370 --> 00:10:15,540\nWe also have another fish at the table that\nwe haven't even gotten in to.\n\n246\n00:10:15,540 --> 00:10:19,080\nSo if you take a look over here I think this\nwas also part of our banchan (반찬) so it\n\n247\n00:10:19,080 --> 00:10:29,860\ncame for free and it is a grilled fish and\nman using chopsticks this is going to be hard.\n\n248\n00:10:29,860 --> 00:10:30,860\nLet's use a spoon.\n\n249\n00:10:30,860 --> 00:10:31,860\nHow do we break this apart?\n\n250\n00:10:31,860 --> 00:10:32,860\nOh, there we go.\n\n251\n00:10:32,860 --> 00:10:33,860\nNice.\n\n252\n00:10:33,860 --> 00:10:38,790\nYeah, I have no idea what kind of fish this\nis but it has been grilled.\n\n253\n00:10:38,790 --> 00:10:43,520\nThe bones are tiny so I think we can probably\njust eat them.\n\n254\n00:10:43,520 --> 00:10:44,520\nAnd we can probably have the skin as well\nto be honest.\n\n255\n00:10:44,520 --> 00:10:45,520\nMaybe I'll pull these bones out.\n\n256\n00:10:45,520 --> 00:10:47,160\nJust in case.\n\n257\n00:10:47,160 --> 00:10:48,600\nMmmmm.\n\n258\n00:10:48,600 --> 00:10:52,940\nHow is that?\n\n259\n00:10:52,940 --> 00:10:55,360\nThat is nice.\n\n260\n00:10:55,360 --> 00:10:56,360\nAgain.\n\n261\n00:10:56,360 --> 00:11:02,250\nNo seasonings so you're just tasting the fish\nbut because it has been grilled it has got\n\n262\n00:11:02,250 --> 00:11:03,330\nlike that nice charcoal-y flavor.\n\n263\n00:11:03,330 --> 00:11:04,400\nIt is good.\n\n264\n00:11:04,400 --> 00:11:06,180\nJust lots of little bones.\n\n265\n00:11:06,180 --> 00:11:07,180\nBe careful.\n\n266\n00:11:07,180 --> 00:11:11,670\nBut I guess you can eat the little bones.\n\n267\n00:11:11,670 --> 00:11:16,950\nYeah, it is good.\n\n268\n00:11:16,950 --> 00:11:17,950\nMealtime over.\n\n269\n00:11:17,950 --> 00:11:18,950\nMealtime over.\n\n270\n00:11:18,950 --> 00:11:19,950\nLook at this plate.\n\n271\n00:11:19,950 --> 00:11:20,950\nNo more chobap (초밥).\n\n272\n00:11:20,950 --> 00:11:21,950\nI had it all.\n\n273\n00:11:21,950 --> 00:11:22,950\nAnd I just had a little bit of rice left.\n\n274\n00:11:22,950 --> 00:11:23,950\nYeah.\n\n275\n00:11:23,950 --> 00:11:24,950\nWe ate all of the fish.\n\n276\n00:11:24,950 --> 00:11:26,290\nWe ate all of the fish from the deopbap.\n\n277\n00:11:26,290 --> 00:11:30,820\nSo anyways in terms of price point the Hoedeopbap\n(회덮밥) was thirteen thousand Won (원)\n\n278\n00:11:30,820 --> 00:11:33,890\nand the chobap (초밥) was fifteen thousand\nWon (원).\n\n279\n00:11:33,890 --> 00:11:36,480\nSo in total twenty eight thousand Won (원).\n\n280\n00:11:36,480 --> 00:11:38,720\nThat is ₩28,000 KRW.\n\n281\n00:11:38,720 --> 00:11:41,950\nSo you're looking at about probably twenty\nfour US dollars.\n\n282\n00:11:41,950 --> 00:11:47,580\nSo yeah, really not bad value when you consider\nthat you know we had a seafood feast here.\n\n283\n00:11:47,580 --> 00:11:49,380\nIt wasn't just the dishes that we had.\n\n284\n00:11:49,380 --> 00:11:53,280\nWe also had a lot of different side dishes\nthat included seafood and fish.\n\n285\n00:11:53,280 --> 00:11:57,330\nSo overall it was a big meal and definitely\nstuffed.\n\n286\n00:11:57,330 --> 00:12:01,730\nAnd if you can come and visit the Noryangjin\nFish Market (노량진시장) it is an experience.\n\n287\n00:12:01,730 --> 00:12:05,530\nYou come and you walk around of course and\nyou experience the market and then to come\n\n288\n00:12:05,530 --> 00:12:06,530\nout and have food.\n\n289\n00:12:06,530 --> 00:12:09,800\nIt is definitely something we recommend doing\nin Seoul (서울).\n\n290\n00:12:09,800 --> 00:12:12,690\nSo it is snack time in Seoul (서울).\n\n291\n00:12:12,690 --> 00:12:13,690\nWhat are we doing?\n\n292\n00:12:13,690 --> 00:12:15,040\nSuper excited for our snack today.\n\n293\n00:12:15,040 --> 00:12:18,910\nThis is a typical Korean snack that you find\noften on the street.\n\n294\n00:12:18,910 --> 00:12:20,840\nIt is called Tteokbokki (떡볶이).\n\n295\n00:12:20,840 --> 00:12:25,470\nBut today we are going to have it in a specialty\nstore.\n\n296\n00:12:25,470 --> 00:12:28,920\nOver the years I guess this has become so\npopular that not only do they sell it on the\n\n297\n00:12:28,920 --> 00:12:29,920\nstreets.\n\n298\n00:12:29,920 --> 00:12:31,040\nNow they have dedicated restaurants just for\nit.\n\n299\n00:12:31,040 --> 00:12:32,800\nSo that is exactly what we're going to do.\n\n300\n00:12:32,800 --> 00:12:34,240\nLet's go check this out.\n\n301\n00:12:34,240 --> 00:12:39,720\nAlright, let's eat some teokbokki (떡볶이).\n\n302\n00:12:39,720 --> 00:12:46,910\nLead the way.\n\n303\n00:12:46,910 --> 00:12:59,800\nSo our ddeokbokki (떡볶이) has arrived\nand it is a fast food masterpiece.\n\n304\n00:12:59,800 --> 00:13:01,740\nLet's have a look here at the plate.\n\n305\n00:13:01,740 --> 00:13:07,070\nSo the key ingredient here is the soft rice\ncakes that you see right here.\n\n306\n00:13:07,070 --> 00:13:13,120\nSo aside from that we also have some quail\neggs, we have some fish cakes and of course\n\n307\n00:13:13,120 --> 00:13:15,372\nthe red spicy Gochujang (고추장) sauce.\n\n308\n00:13:15,372 --> 00:13:16,372\nYeah, the Gochujang (고추장) sauce is what\nreally makes it.\n\n309\n00:13:16,372 --> 00:13:23,520\nAnd that is really spicy but also it is quite\nsweet.\n\n310\n00:13:23,520 --> 00:13:25,560\nIt is also quite sweet too.\n\n311\n00:13:25,560 --> 00:13:26,580\nLet's try one.\n\n312\n00:13:26,580 --> 00:13:30,060\nOh la lah.\n\n313\n00:13:30,060 --> 00:13:33,611\nOh that is hot.\n\n314\n00:13:33,611 --> 00:13:34,611\nHaha.\n\n315\n00:13:34,611 --> 00:13:35,611\nYeah, so it is like very chewy rice cakes.\n\n316\n00:13:35,611 --> 00:13:39,040\nLike you had mentioned the sauce is really\nsweet but also spicy.\n\n317\n00:13:39,040 --> 00:13:43,740\nSo you feel it burning in the back of your\nmouth but it is really sweet in the front.\n\n318\n00:13:43,740 --> 00:13:46,160\nAnd when we first.\n\n319\n00:13:46,160 --> 00:13:47,370\nOh wow.\n\n320\n00:13:47,370 --> 00:13:49,190\nOh and look.\n\n321\n00:13:49,190 --> 00:13:50,720\nJust arrived.\n\n322\n00:13:50,720 --> 00:13:56,280\nThis is our twigim (튀김) and gunmandu (군만두)\nwhich is our pan-fried dumplings.\n\n323\n00:13:56,280 --> 00:13:58,400\nAnd basically our assorted battered objects.\n\n324\n00:13:58,400 --> 00:14:02,860\nSo aside from the topokki (떡볶이) we also\ngot something else right?\n\n325\n00:14:02,860 --> 00:14:04,570\nYes, so take a look down here.\n\n326\n00:14:04,570 --> 00:14:07,740\nThis is the twigim (튀김) that I was mentioning\nbefore.\n\n327\n00:14:07,740 --> 00:14:09,640\nThese are the awesome pan-fried mandu.\n\n328\n00:14:09,640 --> 00:14:10,950\nWhich are called gun-mandu.\n\n329\n00:14:10,950 --> 00:14:16,110\nAnd they're some of my favorite things to\neat.\n\n330\n00:14:16,110 --> 00:14:18,850\nBefore I dig in to those I will show you some\nof the other things.\n\n331\n00:14:18,850 --> 00:14:22,990\nSo we have like, I believe this is the kokuma\n(고구마) the sweet potato.\n\n332\n00:14:22,990 --> 00:14:24,640\nThat has also been deep-fried.\n\n333\n00:14:24,640 --> 00:14:26,260\nThis is the DG (xxx) over here.\n\n334\n00:14:26,260 --> 00:14:29,090\nAnd then there is Hobak (호박) which is\nthe pumpkin.\n\n335\n00:14:29,090 --> 00:14:31,480\nYeah and also another favorite of mine.\n\n336\n00:14:31,480 --> 00:14:32,840\nThere is a few other things.\n\n337\n00:14:32,840 --> 00:14:35,480\nUm, some of it ojingeo (오징어) which is\nsquid and then there is something that looks\n\n338\n00:14:35,480 --> 00:14:38,430\na little bit like kimbap that has been deep-fried\ntoo.\n\n339\n00:14:38,430 --> 00:14:42,420\nSo it is almost like tempura for people who\naren't familiar with this.\n\n340\n00:14:42,420 --> 00:14:43,420\nExactly.\n\n341\n00:14:43,420 --> 00:14:45,100\nThat is a really good way of putting it.\n\n342\n00:14:45,100 --> 00:14:46,440\nIt is similar to tempura.\n\n343\n00:14:46,440 --> 00:14:48,470\nSo I will start out with mandu (만두).\n\n344\n00:14:48,470 --> 00:14:51,090\nAnd we have some soy sauce over here.\n\n345\n00:14:51,090 --> 00:14:52,140\nWe do for dipping.\n\n346\n00:14:52,140 --> 00:15:00,320\nBut my favorite way of doing it is to make\nit go for a swim in the dukboki (떡볶이)\n\n347\n00:15:00,320 --> 00:15:01,320\nsauce.\n\n348\n00:15:01,320 --> 00:15:02,320\nSo just putting it right in there.\n\n349\n00:15:02,320 --> 00:15:03,320\nMaking it spicy.\n\n350\n00:15:03,320 --> 00:15:04,320\nGo for a swim my friend.\n\n351\n00:15:04,320 --> 00:15:05,320\nOkay.\n\n352\n00:15:05,320 --> 00:15:06,320\nSo there we go.\n\n353\n00:15:06,320 --> 00:15:07,320\nIt is ready to eat.\n\n354\n00:15:07,320 --> 00:15:08,980\nAnd this is going to be tricky to bite.\n\n355\n00:15:08,980 --> 00:15:10,540\nThis is massive but I will try.\n\n356\n00:15:10,540 --> 00:15:13,200\nOne big bite.\n\n357\n00:15:13,200 --> 00:15:14,420\nMmmmm.\n\n358\n00:15:14,420 --> 00:15:15,640\nWoah.\n\n359\n00:15:15,640 --> 00:15:19,030\nThat is so good.\n\n360\n00:15:19,030 --> 00:15:24,802\nI really like the gunmandu (군만두).\n\n361\n00:15:24,802 --> 00:15:25,802\nThe pan-fried mandu on its own but when you\nput the Tteokbokki (떡볶이) sauce it is\n\n362\n00:15:25,802 --> 00:15:26,987\nlike man you're taking it from like a eight\nor nine to a ten.\n\n363\n00:15:26,987 --> 00:15:30,410\nIt is so delicious.\n\n364\n00:15:30,410 --> 00:15:31,980\nSo so delicious.\n\n365\n00:15:31,980 --> 00:15:33,950\nOkay, so I am going for pumpkin.\n\n366\n00:15:33,950 --> 00:15:36,100\nYour turn to try the twigim (튀김).\n\n367\n00:15:36,100 --> 00:15:42,140\nI am going to dip it in the soy sauce because\nthe other one is burning my mouth at the moment.\n\n368\n00:15:42,140 --> 00:15:43,500\nIt is pretty strong.\n\n369\n00:15:43,500 --> 00:15:44,870\nSo there we go.\n\n370\n00:15:44,870 --> 00:15:48,530\nPumpkin battered with soy sauce.\n\n371\n00:15:48,530 --> 00:15:49,530\nMmmmm.\n\n372\n00:15:49,530 --> 00:15:51,590\nHow is that?\n\n373\n00:15:51,590 --> 00:15:53,880\nThat is good.\n\n374\n00:15:53,880 --> 00:16:00,150\nYou know I like the combination, sweet and\nspicy, but a bit of salty with the soy sauce\n\n375\n00:16:00,150 --> 00:16:03,340\nyou can kind of alternate between the two.\n\n376\n00:16:03,340 --> 00:16:05,830\nIt is good.\n\n377\n00:16:05,830 --> 00:16:06,830\nMmmmm.\n\n378\n00:16:06,830 --> 00:16:07,830\nGoing in for more.\n\n379\n00:16:07,830 --> 00:16:09,300\nGoing for another before they disappear.\n\n380\n00:16:09,300 --> 00:16:11,090\nThat is how you know it is good.\n\n381\n00:16:11,090 --> 00:16:13,250\nBefore Sam gets to them.\n\n382\n00:16:13,250 --> 00:16:19,740\nStart having your second bite before I even\nstop filming.\n\n383\n00:16:19,740 --> 00:16:24,940\nThat is when I know you like it.\n\n384\n00:16:24,940 --> 00:16:25,940\nHahaha.\n\n385\n00:16:25,940 --> 00:16:28,240\nAlright, so my time to try the pure Tteokbokki\n(떡볶이).\n\n386\n00:16:28,240 --> 00:16:34,060\nSo I've got my fish cake and I'm going to\nskewer that with a rice cake.\n\n387\n00:16:34,060 --> 00:16:35,390\nHow about an egg Sam?\n\n388\n00:16:35,390 --> 00:16:37,470\nHow come you're not grabbing an egg?\n\n389\n00:16:37,470 --> 00:16:44,470\nNot a big fan of egg so those will be yours.\n\n390\n00:16:44,470 --> 00:16:45,490\nWow.\n\n391\n00:16:45,490 --> 00:16:46,520\nDelicious.\n\n392\n00:16:46,520 --> 00:16:52,650\nGuys if you're trying Korean rice cakes for\nthe first time be sure to chew them really\n\n393\n00:16:52,650 --> 00:16:54,400\nwell because they can get stuck.\n\n394\n00:16:54,400 --> 00:16:56,470\nThey can get stuck in your throat.\n\n395\n00:16:56,470 --> 00:16:58,040\nOh, you know what I also like?\n\n396\n00:16:58,040 --> 00:16:59,040\nWhat?\n\n397\n00:16:59,040 --> 00:17:02,490\nThey give you this light broth to go along\nwith the Tteokbokki (떡볶이).\n\n398\n00:17:02,490 --> 00:17:04,070\nAnd this just comes for free.\n\n399\n00:17:04,070 --> 00:17:05,070\nLet's try that.\n\n400\n00:17:05,070 --> 00:17:07,660\nAnd I like it because it is very light and\nmild.\n\n401\n00:17:07,660 --> 00:17:11,529\nSo if you need a break from the spice just\nhave a sip of that.\n\n402\n00:17:11,529 --> 00:17:13,879\nI think it is to calm down your stomach.\n\n403\n00:17:13,879 --> 00:17:14,879\nYeah.\n\n404\n00:17:14,879 --> 00:17:15,879\nHahaha.\n\n405\n00:17:15,879 --> 00:17:17,419\nTo slow the burn.\n\n406\n00:17:17,419 --> 00:17:23,629\nSo that was almost a really embarrassing price\npoint because we barely had enough money.\n\n407\n00:17:23,629 --> 00:17:27,689\nYeah, we kind of forgot how low we were on\ncash reserves.\n\n408\n00:17:27,689 --> 00:17:31,159\nAnd like we were scrounging together our last\ncoins to pay for that.\n\n409\n00:17:31,159 --> 00:17:32,390\nBut we had enough to pay.\n\n410\n00:17:32,390 --> 00:17:33,850\nWe literally just had enough.\n\n411\n00:17:33,850 --> 00:17:35,029\nOkay, so price point.\n\n412\n00:17:35,029 --> 00:17:36,029\nHow much was that?\n\n413\n00:17:36,029 --> 00:17:38,179\nSo that was twelve thousand five hundred Won.\n\n414\n00:17:38,179 --> 00:17:41,080\nSo ₩12,500.\n\n415\n00:17:41,080 --> 00:17:44,220\nAnd that is basically about roughly 10 US\ndollars.\n\n416\n00:17:44,220 --> 00:17:46,169\nA little bit more than ten US dollars.\n\n417\n00:17:46,169 --> 00:17:49,380\nSo awesome value, I mean that was a lot of\nfood.\n\n418\n00:17:49,380 --> 00:17:55,279\nWe ordered a double portion of the Tteokbokki\n(떡볶이) plus the gunmandu (군만두)\n\n419\n00:17:55,279 --> 00:17:56,830\nplus the twigim (튀김) so a lot of food.\n\n420\n00:17:56,830 --> 00:17:57,830\nReally delicious.\n\n421\n00:17:57,830 --> 00:17:58,830\nWe're both full.\n\n422\n00:17:58,830 --> 00:18:02,090\nOur bellies are a little bit, you know they're\nfeeling the burn, and most importantly lesson\n\n423\n00:18:02,090 --> 00:18:03,090\nlearned guys.\n\n424\n00:18:03,090 --> 00:18:05,649\nBefore you go into a restaurant check your\nwallet.\n\n425\n00:18:05,649 --> 00:18:06,649\nYeah, seriously.\n\n426\n00:18:06,649 --> 00:18:17,009\nWe should know this by now but you'd be surprised\nhow often this happens.\n\n427\n00:18:17,009 --> 00:18:19,190\nToo often.\n\n428\n00:18:19,190 --> 00:18:22,460\nWay too often.\n\n429\n00:18:22,460 --> 00:18:26,820\nOkay let's go home.\n\n430\n00:18:26,820 --> 00:18:32,289\nOkay so what is on the menu for today Sam?\n\n431\n00:18:32,289 --> 00:18:36,830\nAlright, so for lunch today we're having Tonkatsu\n(돈까스) and Udon (우동) and this place\n\n432\n00:18:36,830 --> 00:18:41,629\nis right nearby our apartment where we're\nstaying at in Hapjeong here in Seoul and I\n\n433\n00:18:41,629 --> 00:18:42,919\njust happened to discover it.\n\n434\n00:18:42,919 --> 00:18:46,340\nAs was at the sauna the other day and I was\nwalking around, and I'm like ah I'm really\n\n435\n00:18:46,340 --> 00:18:50,110\nhungry, afterwards it was like I don't know\nlike probably really late at night.\n\n436\n00:18:50,110 --> 00:18:51,110\nTen or eleven.\n\n437\n00:18:51,110 --> 00:18:54,850\nSo I saw this place outside that had a huge\nDonkatsu (돈가스) sign and I'm like I've\n\n438\n00:18:54,850 --> 00:18:55,899\ngotta come here and try it.\n\n439\n00:18:55,899 --> 00:18:57,749\nYeah, and he came without me.\n\n440\n00:18:57,749 --> 00:19:01,111\nYeah, and let me tell you they have the biggest\nportions of Donkkaseu (돈까스) so when\n\n441\n00:19:01,111 --> 00:19:12,840\nit comes here we're going to be in for \na treat.\n\n442\n00:19:12,840 --> 00:19:17,090\nAlright, so we need to show you guys what\nshowed up at the table like two seconds ago.\n\n443\n00:19:17,090 --> 00:19:18,090\nYeah.\n\n444\n00:19:18,090 --> 00:19:19,090\nThis is insane.\n\n445\n00:19:19,090 --> 00:19:21,490\nI wasn't kidding when I said the portions\nwere huge.\n\n446\n00:19:21,490 --> 00:19:22,490\nLike massive.\n\n447\n00:19:22,490 --> 00:19:24,059\nHere is my hand for a sense of scale.\n\n448\n00:19:24,059 --> 00:19:25,840\nThis is bigger than like both of my hands.\n\n449\n00:19:25,840 --> 00:19:27,000\nIt is bigger than your head.\n\n450\n00:19:27,000 --> 00:19:28,000\nIt is bigger.\n\n451\n00:19:28,000 --> 00:19:29,000\nWay bigger.\n\n452\n00:19:29,000 --> 00:19:30,000\nIt is bigger than your stomach.\n\n453\n00:19:30,000 --> 00:19:31,559\nIt is way bigger than my face.\n\n454\n00:19:31,559 --> 00:19:35,670\nSo basically this is a Japanese dish that\nhas become popular in Korea.\n\n455\n00:19:35,670 --> 00:19:37,790\nIt was invented in the 19th Century.\n\n456\n00:19:37,790 --> 00:19:40,049\nIt is basically a breaded piece of pork cutlet.\n\n457\n00:19:40,049 --> 00:19:42,149\nYeah, and it deep-fried.\n\n458\n00:19:42,149 --> 00:19:45,809\nSo if you look down here you can see that\nit has a gravy sauce over it.\n\n459\n00:19:45,809 --> 00:19:46,809\nOh la lah.\n\n460\n00:19:46,809 --> 00:19:50,220\nBut you can also get it in Korea as well with\na curry.\n\n461\n00:19:50,220 --> 00:19:52,129\nYeah, with a curry sauce.\n\n462\n00:19:52,129 --> 00:19:54,610\nSometimes you get it without sauce so it just\nhas cheese stuffed inside.\n\n463\n00:19:54,610 --> 00:19:56,649\nThat is also really good too.\n\n464\n00:19:56,649 --> 00:19:57,649\nYeah.\n\n465\n00:19:57,649 --> 00:20:00,850\nAnd there is just a whole bunch of different\nvariations and it has become such a staple\n\n466\n00:20:00,850 --> 00:20:02,669\nin Korea that you can find it almost anywhere.\n\n467\n00:20:02,669 --> 00:20:06,240\nYou can find it at kimbap restaurants, you\ncan find it at a restaurant like here that\n\n468\n00:20:06,240 --> 00:20:07,380\nspecializes in it.\n\n469\n00:20:07,380 --> 00:20:08,380\nYeah.\n\n470\n00:20:08,380 --> 00:20:11,309\nAnd you can also find it in Japanese Korean\nrestaurants so.\n\n471\n00:20:11,309 --> 00:20:12,360\nAnd you know what else?\n\n472\n00:20:12,360 --> 00:20:16,990\nWe've had similar dishes to this around the\nworld wouldn't you say?\n\n473\n00:20:16,990 --> 00:20:17,990\nYeah, we sure have.\n\n474\n00:20:17,990 --> 00:20:19,140\nSchnitzel comes to mind.\n\n475\n00:20:19,140 --> 00:20:22,580\nIt reminds me of schnitzel in Austria and\nGermany.\n\n476\n00:20:22,580 --> 00:20:23,580\nYeah.\n\n477\n00:20:23,580 --> 00:20:25,299\nAnd it also reminds me of Milanesa in Argentina.\n\n478\n00:20:25,299 --> 00:20:31,600\nSo this is the kind of classic pork cutlet\nmeal and I'm just going to take my first bite\n\n479\n00:20:31,600 --> 00:20:32,600\nhere.\n\n480\n00:20:32,600 --> 00:20:34,950\nYeah, you're just soaking it in the gravy.\n\n481\n00:20:34,950 --> 00:20:40,009\nSoaking it in the gravy.\n\n482\n00:20:40,009 --> 00:20:41,009\nI love this stuff.\n\n483\n00:20:41,009 --> 00:20:42,009\nI know.\n\n484\n00:20:42,009 --> 00:20:43,009\nIt looks so good.\n\n485\n00:20:43,009 --> 00:20:44,009\nIt is so good.\n\n486\n00:20:44,009 --> 00:20:45,009\nI actually want some.\n\n487\n00:20:45,009 --> 00:20:46,009\nI have food envy at the moment.\n\n488\n00:20:46,009 --> 00:20:47,009\nHahaha.\n\n489\n00:20:47,009 --> 00:20:48,009\nAlright, so my has arrived as well.\n\n490\n00:20:48,009 --> 00:20:51,269\nAnd when I saw the size of the bowl it was\nlike oh my gosh.\n\n491\n00:20:51,269 --> 00:20:54,700\nThis could feed a family or like a couple.\n\n492\n00:20:54,700 --> 00:20:56,019\nCheck it out.\n\n493\n00:20:56,019 --> 00:20:57,789\nThis is like a massive bowl.\n\n494\n00:20:57,789 --> 00:20:59,549\nI knew you were going to like this one.\n\n495\n00:20:59,549 --> 00:21:02,230\nI don't know how I'm going to finish all of\nthis.\n\n496\n00:21:02,230 --> 00:21:07,320\nBut basically I'm having Udong (우동) which\nis a thick type of wheat flower noodle.\n\n497\n00:21:07,320 --> 00:21:09,350\nWe've got some greens here.\n\n498\n00:21:09,350 --> 00:21:11,220\nNo idea what kind of greens.\n\n499\n00:21:11,220 --> 00:21:14,799\nIt looks like maybe some fish cakes, some\ntempura.\n\n500\n00:21:14,799 --> 00:21:18,000\nUm, yeah and we asked for it spicy.\n\n501\n00:21:18,000 --> 00:21:19,840\nSo we'll see what that is like.\n\n502\n00:21:19,840 --> 00:21:25,169\nActually he told me it is going to be very\nspicy.\n\n503\n00:21:25,169 --> 00:21:30,169\nVery spicy.\n\n504\n00:21:30,169 --> 00:21:37,659\nOh ho ho.\n\n505\n00:21:37,659 --> 00:21:42,659\nWell, well.\n\n506\n00:21:42,659 --> 00:21:50,204\nThis is going to be kind of messy.\n\n507\n00:21:50,204 --> 00:21:51,204\nMmmm.\n\n508\n00:21:51,204 --> 00:21:52,204\nWhat do you think?\n\n509\n00:21:52,204 --> 00:21:53,204\nAh, my tongue was immediately on fire.\n\n510\n00:21:53,204 --> 00:21:54,204\nSo he was not kidding about the spice.\n\n511\n00:21:54,204 --> 00:21:55,204\nWow.\n\n512\n00:21:55,204 --> 00:21:56,204\nHaha.\n\n513\n00:21:56,204 --> 00:21:58,140\nLet's try with some greens.\n\n514\n00:21:58,140 --> 00:21:59,341\nI wonder what this is?\n\n515\n00:21:59,341 --> 00:22:00,341\nOh man, I feel like I should have tied up\nmy hair today.\n\n516\n00:22:00,341 --> 00:22:01,341\nThis is like a messy meal.\n\n517\n00:22:01,341 --> 00:22:05,929\nYou really have to get involved here.\n\n518\n00:22:05,929 --> 00:22:09,740\nMmmm.\n\n519\n00:22:09,740 --> 00:22:13,550\nSpicy?\n\n520\n00:22:13,550 --> 00:22:17,360\nMmmm.\n\n521\n00:22:17,360 --> 00:22:21,299\nAlright being the nice guy that I am I was\nkind enough to share.\n\n522\n00:22:21,299 --> 00:22:25,760\nI mean I did have like a Fred Flintstone sized\nportion so.\n\n523\n00:22:25,760 --> 00:22:27,669\nLook at how much he is willing to share.\n\n524\n00:22:27,669 --> 00:22:30,740\nThese two little nuggets basically.\n\n525\n00:22:30,740 --> 00:22:34,140\nStill I was planning on eating the whole thing.\n\n526\n00:22:34,140 --> 00:22:35,502\nSo I want you to try it.\n\n527\n00:22:35,502 --> 00:22:39,039\nI'm going to steal some of your gravy first\nof all.\n\n528\n00:22:39,039 --> 00:22:42,029\nThere we go.\n\n529\n00:22:42,029 --> 00:22:45,309\nActually I've already tried this when you\nweren't looking I took a piece.\n\n530\n00:22:45,309 --> 00:22:47,230\nSo this is your second bite.\n\n531\n00:22:47,230 --> 00:22:51,110\nI didn't even see you having your first one.\n\n532\n00:22:51,110 --> 00:22:53,049\nHow is that?\n\n533\n00:22:53,049 --> 00:22:54,999\nIt is good.\n\n534\n00:22:54,999 --> 00:22:56,220\nI just love this sweet gravy.\n\n535\n00:22:56,220 --> 00:22:58,240\nIt works really well with the pork.\n\n536\n00:22:58,240 --> 00:22:59,379\nReally nice.\n\n537\n00:22:59,379 --> 00:23:03,420\nSo how are you enjoying that meal so far?\n\n538\n00:23:03,420 --> 00:23:08,860\nLoving it and what came to mind is this reminds\nme so much of the different kind of bodegóns\n\n539\n00:23:08,860 --> 00:23:11,499\nwe used to go to in Buenos Aires.\n\n540\n00:23:11,499 --> 00:23:16,139\nAnd what the bodegóns were liked these traditional\nrestaurants that had kind of a simple decor\n\n541\n00:23:16,139 --> 00:23:17,470\ninside.\n\n542\n00:23:17,470 --> 00:23:20,629\nEverything was all about the food and this\nis what this place is about.\n\n543\n00:23:20,629 --> 00:23:24,630\nLike it is very simple inside, it is not fancy,\nthe prices are very reasonable but as you\n\n544\n00:23:24,630 --> 00:23:28,150\ncan see by the portions that we have like\nwe are being fed very well.\n\n545\n00:23:28,150 --> 00:23:29,910\nThey do not skimp out here.\n\n546\n00:23:29,910 --> 00:23:32,289\nThis is almost like a double meal here.\n\n547\n00:23:32,289 --> 00:23:35,970\nYeah, it is kind of going to be a challenge\nto finish all of this.\n\n548\n00:23:35,970 --> 00:23:37,789\nWell, I'm going to finish my donkaseu (돈가스).\n\n549\n00:23:37,789 --> 00:23:40,369\nYou've got your work cut out with your Udon\n(우동).\n\n550\n00:23:40,369 --> 00:23:42,519\nWell Sam, you did very well.\n\n551\n00:23:42,519 --> 00:23:43,519\nYep.\n\n552\n00:23:43,519 --> 00:23:44,519\nLook at that.\n\n553\n00:23:44,519 --> 00:23:46,169\nThat deserves an A+ for effort.\n\n554\n00:23:46,169 --> 00:23:47,960\nI on the other hand.\n\n555\n00:23:47,960 --> 00:23:49,190\nYou know what you almost finished.\n\n556\n00:23:49,190 --> 00:23:50,190\nYou almost finished.\n\n557\n00:23:50,190 --> 00:23:51,190\nLike half.\n\n558\n00:23:51,190 --> 00:23:52,669\nNo, you did way more than half.\n\n559\n00:23:52,669 --> 00:23:53,669\nCome on.\n\n560\n00:23:53,669 --> 00:23:55,370\nYou know my tongue is on fire.\n\n561\n00:23:55,370 --> 00:23:59,019\nThat is the reason I have to stop.\n\n562\n00:23:59,019 --> 00:24:00,019\nIt is like burning.\n\n563\n00:24:00,019 --> 00:24:01,019\nYeah.\n\n564\n00:24:01,019 --> 00:24:02,019\nBut anyways let's talk about price point.\n\n565\n00:24:02,019 --> 00:24:03,019\nSo on to price point.\n\n566\n00:24:03,019 --> 00:24:05,960\nSo my Tonkatsu (돈까스) was eight thousand\nWon and you Udong (우동) was six thousand\n\n567\n00:24:05,960 --> 00:24:09,240\nWon so it came to fourteen thousand Won in\ntotal which is W14,000 KRW.\n\n568\n00:24:09,240 --> 00:24:12,140\nAnd that is roughly like under twelve US dollars.\n\n569\n00:24:12,140 --> 00:24:17,600\nAbout eleven something US dollars so it is\na lot of food for not a lot of money.\n\n570\n00:24:17,600 --> 00:24:20,330\nAnd now that I've found this place just a\nfew days ago we're definitely going to be\n\n571\n00:24:20,330 --> 00:24:22,679\ncoming back here quite regularly I think.\n\n572\n00:24:22,679 --> 00:24:28,059\nYes but next up I need a Popsicle to cool\ndown.\n\n573\n00:24:28,059 --> 00:24:31,200\nHahaha.\n\n574\n00:24:31,200 --> 00:24:40,710\nSo for today's video we are planning to a\nvisit a traditional Korean tea house (전통\n\n575\n00:24:40,710 --> 00:24:41,710\n찻집).\n\n576\n00:24:41,710 --> 00:24:44,249\nAnd it is super hot and humid outside but\nit is one of those things you just have to\n\n577\n00:24:44,249 --> 00:24:45,409\ndo in Seoul (서울).\n\n578\n00:24:45,409 --> 00:24:48,429\nSo we're just dealing with the heat and we're\ngoing to drink some hot tea and have some\n\n579\n00:24:48,429 --> 00:24:49,429\nrice cakes.\n\n580\n00:24:49,429 --> 00:24:51,639\nLet's sweat it out.\n\n581\n00:24:51,639 --> 00:24:55,649\nLet's go.\n\n582\n00:24:55,649 --> 00:25:05,690\nSo our teas have arrived.\n\n583\n00:25:05,690 --> 00:25:15,720\nTell us what we're having.\n\n584\n00:25:15,720 --> 00:25:21,570\nYeah, so the one that I ordered is called\ngyepi cha (계피 차) and you can have a\n\n585\n00:25:21,570 --> 00:25:22,570\nlook at it down here.\n\n586\n00:25:22,570 --> 00:25:25,070\nIt comes in a nice like kind of fancy traditional\ncup.\n\n587\n00:25:25,070 --> 00:25:26,909\nIt is almost like a soup bowl.\n\n588\n00:25:26,909 --> 00:25:28,289\nYeah, it really is.\n\n589\n00:25:28,289 --> 00:25:32,120\nAnd this is a Korean cinnamon tea (한국어\n계피 차) so I'm really excited about this.\n\n590\n00:25:32,120 --> 00:25:35,950\nI love anything with cinnamon so this should\nbe great.\n\n591\n00:25:35,950 --> 00:25:38,679\nAnd we also ordered some sweets to go along\nwith the tea.\n\n592\n00:25:38,679 --> 00:25:39,760\nSo what can you tell us?\n\n593\n00:25:39,760 --> 00:25:41,100\nWhat are we having there.\n\n594\n00:25:41,100 --> 00:25:43,190\nYeah, so this is really exciting.\n\n595\n00:25:43,190 --> 00:25:45,059\nWe've got persimmon slices.\n\n596\n00:25:45,059 --> 00:25:50,659\nThey've been dried and then we have some special\ntteok (떡) which is the Korean rice cakes\n\n597\n00:25:50,659 --> 00:25:54,460\nand they appear to have it looks like rice\ncrispies around them.\n\n598\n00:25:54,460 --> 00:25:57,019\nYeah they're actually instead of cakes they're\nmore like rice crisps.\n\n599\n00:25:57,019 --> 00:26:02,090\nAnd I think we've had these ones before like\nseveral years ago and they're really airy.\n\n600\n00:26:02,090 --> 00:26:06,580\nThey're almost like rice puffs but they are\nsweet.\n\n601\n00:26:06,580 --> 00:26:08,409\nSo I'm trying the tea (차).\n\n602\n00:26:08,409 --> 00:26:10,379\nAnd I think you were the clever one today.\n\n603\n00:26:10,379 --> 00:26:12,389\nYou got yours as iced.\n\n604\n00:26:12,389 --> 00:26:16,639\nMine is piping hot and it must be like I don't\nknow 35 degrees with high humidity.\n\n605\n00:26:16,639 --> 00:26:18,049\nYeah, it is really hot out.\n\n606\n00:26:18,049 --> 00:26:25,230\nSo I'm a little bit crazy but at least it\nis air conditioned in here.\n\n607\n00:26:25,230 --> 00:26:29,200\nOh, wow.\n\n608\n00:26:29,200 --> 00:26:31,190\nWow.\n\n609\n00:26:31,190 --> 00:26:33,419\nThat is like intense cinnamon flavor.\n\n610\n00:26:33,419 --> 00:26:35,570\nYeah, it kind of smells like Christmas over\nhere.\n\n611\n00:26:35,570 --> 00:26:36,570\nIt does.\n\n612\n00:26:36,570 --> 00:26:37,899\nAnd it is wonderful.\n\n613\n00:26:37,899 --> 00:26:39,269\nLike it is natural cinnamon.\n\n614\n00:26:39,269 --> 00:26:42,090\nIt is not that artificial like garbage-y type.\n\n615\n00:26:42,090 --> 00:26:43,090\nHahaha.\n\n616\n00:26:43,090 --> 00:26:45,929\nWhich are unfortunately in a lot of products.\n\n617\n00:26:45,929 --> 00:26:47,399\nThis is real authentic cinnamon.\n\n618\n00:26:47,399 --> 00:26:49,570\nAnd it has got a bit of a kick to it.\n\n619\n00:26:49,570 --> 00:26:55,240\nOkay, so for mine I got the Maesilcha (매실차,\n梅實茶) which is a green plum tea and it\n\n620\n00:26:55,240 --> 00:26:56,970\nhas got ice cubes in it.\n\n621\n00:26:56,970 --> 00:26:58,499\nMuch needed today.\n\n622\n00:26:58,499 --> 00:26:59,580\nHahaha.\n\n623\n00:26:59,580 --> 00:27:03,649\nYou can actually see behind you there is the\nair conditioner guys.\n\n624\n00:27:03,649 --> 00:27:04,769\nThat huge air conditioner.\n\n625\n00:27:04,769 --> 00:27:06,169\nThat is so so hot.\n\n626\n00:27:06,169 --> 00:27:08,499\nAnd this is so good it is like juice.\n\n627\n00:27:08,499 --> 00:27:11,279\nIt is like a sweet syrupy plum juice.\n\n628\n00:27:11,279 --> 00:27:12,279\nRefreshing?\n\n629\n00:27:12,279 --> 00:27:13,570\nUm hum.\n\n630\n00:27:13,570 --> 00:27:15,090\nSo good.\n\n631\n00:27:15,090 --> 00:27:24,820\nI think you're going to need to share that\none with me.\n\n632\n00:27:24,820 --> 00:27:30,239\nSo time to try the snacks now.\n\n633\n00:27:30,239 --> 00:27:31,239\nYeah.\n\n634\n00:27:31,239 --> 00:27:35,299\nSo I'm going to start off with having one\nof the sliced dried persimmons (감).\n\n635\n00:27:35,299 --> 00:27:38,779\nAnd it appears that there is some like chunks\nof nuts.\n\n636\n00:27:38,779 --> 00:27:40,471\nI'm not sure what that is.\n\n637\n00:27:40,471 --> 00:27:41,471\nIf I had to guess without even tasting it\nI would say maybe walnut.\n\n638\n00:27:41,471 --> 00:27:42,471\nMmmm.\n\n639\n00:27:42,471 --> 00:27:43,471\nHow is that?\n\n640\n00:27:43,471 --> 00:27:48,409\nIt is good.\n\n641\n00:27:48,409 --> 00:27:53,480\nIt is sweet but not too overpowering.\n\n642\n00:27:53,480 --> 00:27:55,960\nI mean you really taste the persimmon.\n\n643\n00:27:55,960 --> 00:27:58,090\nIt is kind of like a little bit like a jam.\n\n644\n00:27:58,090 --> 00:28:01,880\nAnd I think I was right I'm pretty sure this\nis walnuts.\n\n645\n00:28:01,880 --> 00:28:03,179\nHodu (호두).\n\n646\n00:28:03,179 --> 00:28:04,179\nSo really tasty.\n\n647\n00:28:04,179 --> 00:28:05,179\nIt goes well with the tea.\n\n648\n00:28:05,179 --> 00:28:07,350\nAnd we have a second snack.\n\n649\n00:28:07,350 --> 00:28:15,539\nSo do you want to try one of those?\n\n650\n00:28:15,539 --> 00:28:16,539\nSure.\n\n651\n00:28:16,539 --> 00:28:18,269\nOh wow.\n\n652\n00:28:18,269 --> 00:28:19,269\nMmmm.\n\n653\n00:28:19,269 --> 00:28:23,679\nYeah these are one of the puffed rice cakes.\n\n654\n00:28:23,679 --> 00:28:24,679\nLet's have a closer look.\n\n655\n00:28:24,679 --> 00:28:25,679\nReally good.\n\n656\n00:28:25,679 --> 00:28:26,679\nAgain.\n\n657\n00:28:26,679 --> 00:28:28,210\nThey look fluffy inside.\n\n658\n00:28:28,210 --> 00:28:32,210\nAgain not too strongly flavored or sugary.\n\n659\n00:28:32,210 --> 00:28:36,669\nWhich is really nice because the teas are\nquite sweet so this is a nice light snack\n\n660\n00:28:36,669 --> 00:28:37,940\nto go along with it.\n\n661\n00:28:37,940 --> 00:28:41,440\nSo I would say that was a very relaxing experience.\n\n662\n00:28:41,440 --> 00:28:45,580\nIt was almost like whisper quiet in there\nwith classical music softly playing.\n\n663\n00:28:45,580 --> 00:28:49,799\nThe cool thing is like when you arrive to\nthese establishments really early you can\n\n664\n00:28:49,799 --> 00:28:50,890\nsometimes be the first person there.\n\n665\n00:28:50,890 --> 00:28:52,570\nYeah and we were the only ones there.\n\n666\n00:28:52,570 --> 00:28:57,490\nYeah and it there are some people now but\nwhile we were having our tea we were the only\n\n667\n00:28:57,490 --> 00:28:58,490\npeople there.\n\n668\n00:28:58,490 --> 00:28:59,490\nYeah.\n\n669\n00:28:59,490 --> 00:29:00,490\nSo pretty awesome.\n\n670\n00:29:00,490 --> 00:29:01,490\nCool.\n\n671\n00:29:01,490 --> 00:29:02,490\nOkay so let's talk about the price for that.\n\n672\n00:29:02,490 --> 00:29:07,179\nSo the price point was nineteen thousand five\nhundred Won which is ₩18,500.\n\n673\n00:29:07,179 --> 00:29:09,730\nAnd that is roughly about 17 US dollars right\nnow.\n\n674\n00:29:09,730 --> 00:29:13,980\nSo again it was a little pricey but I mean\nagain we're in the Insadong (인사동) area\n\n675\n00:29:13,980 --> 00:29:15,009\nand it is very touristy.\n\n676\n00:29:15,009 --> 00:29:24,890\nAnd you're paying for that kind of like authentic\ntea house traditional tea house (전통 찻집)\n\n677\n00:29:24,890 --> 00:29:27,950\nexperience.\n\n678\n00:29:27,950 --> 00:29:37,130\nMy oh my!\n\n679\n00:29:37,130 --> 00:29:44,749\nThis morning we came to building 63 with the\nintention of going up to the top for city\n\n680\n00:29:44,749 --> 00:29:46,700\nviews and it was insane.\n\n681\n00:29:46,700 --> 00:29:47,700\nYeah.\n\n682\n00:29:47,700 --> 00:29:53,340\nOkay, first off guys thirty five degrees outside\nand we had to walk a kilometer from the station\n\n683\n00:29:53,340 --> 00:29:55,009\nto Building 63.\n\n684\n00:29:55,009 --> 00:29:56,350\nSo we're like dripping sweat.\n\n685\n00:29:56,350 --> 00:30:00,390\nYou can imagine two waegooks just pouring\nsweat.\n\n686\n00:30:00,390 --> 00:30:03,610\nAnd then we go here and there is about a thirty\nto one hour wait time.\n\n687\n00:30:03,610 --> 00:30:05,130\nJust to get the elevator.\n\n688\n00:30:05,130 --> 00:30:10,279\nSo we needed to cool down so we're going with\nsomething authentic Korean.\n\n689\n00:30:10,279 --> 00:30:14,129\nWe're getting Bibim Naengmyeon (비빔 냉면)\nwhich is going to be mine and Mul Naengmyeon\n\n690\n00:30:14,129 --> 00:30:15,129\n(물 냉면) for yours.\n\n691\n00:30:15,129 --> 00:30:19,259\nSo basically these are buckwheat noodles,\nthey're served cold.\n\n692\n00:30:19,259 --> 00:30:22,390\nYours comes in a cold broth with vegetables\nand egg and bunch of other ingredients.\n\n693\n00:30:22,390 --> 00:30:27,710\nAnd the difference between yours and mine\nis that mine doesn't come with a cold broth.\n\n694\n00:30:27,710 --> 00:30:33,559\nMine comes with Gochujang (고추장) sauce\nand basically the rest is very similar.\n\n695\n00:30:33,559 --> 00:30:41,600\nSo our food is finally here.\n\n696\n00:30:41,600 --> 00:30:42,890\nI am starving because I skipped breakfast\ntoday.\n\n697\n00:30:42,890 --> 00:30:44,840\nSo let's have a look at this perfect summer\ndish.\n\n698\n00:30:44,840 --> 00:30:48,140\nI'm having Mul Naengmyeon (물 냉면) and\nthis is basically a bowl of buckwheat noodles.\n\n699\n00:30:48,140 --> 00:30:53,090\nThey are handmade and they're in a bowl of\nchilled icy broth.\n\n700\n00:30:53,090 --> 00:30:58,029\nSo I don't know if you can see it on the camera\nbut it is like slushy.\n\n701\n00:30:58,029 --> 00:31:01,580\nMy broth actually has chunks of ice in it.\n\n702\n00:31:01,580 --> 00:31:02,580\nSuper refreshing.\n\n703\n00:31:02,580 --> 00:31:03,580\nHuh?\n\n704\n00:31:03,580 --> 00:31:04,580\nYeah.\n\n705\n00:31:04,580 --> 00:31:06,240\nAnd this is like the quintessential Korean\nsummer dish.\n\n706\n00:31:06,240 --> 00:31:07,240\nYeah.\n\n707\n00:31:07,240 --> 00:31:08,240\nExactly.\n\n708\n00:31:08,240 --> 00:31:10,389\nAnd you'll also notice that the vegetables\nare raw.\n\n709\n00:31:10,389 --> 00:31:16,639\nSo I have some cucumbers here, some radish\nand of course it is topped off with a hard\n\n710\n00:31:16,639 --> 00:31:18,269\nboiled egg and some sesame seeds.\n\n711\n00:31:18,269 --> 00:31:20,789\nYeah and as a side dish you got some Bulgogi\n(불고기).\n\n712\n00:31:20,789 --> 00:31:21,789\nI got Pulgogi (불고기) which is the marinated\nsweet beef.\n\n713\n00:31:21,789 --> 00:31:22,789\nI'm going to start with this actually.\n\n714\n00:31:22,789 --> 00:31:23,789\nAnd mushrooms too.\n\n715\n00:31:23,789 --> 00:31:24,789\nHow is that?\n\n716\n00:31:24,789 --> 00:31:25,789\nThis is good.\n\n717\n00:31:25,789 --> 00:31:26,789\nBut let's move on to the main dish.\n\n718\n00:31:26,789 --> 00:31:37,750\nSo normally in restaurants they actually give\nyou scissors to cut into the noodles but they\n\n719\n00:31:37,750 --> 00:31:41,909\nhaven't done that here.\n\n720\n00:31:41,909 --> 00:31:45,340\nSo it is going to be a little messy to eat.\n\n721\n00:31:45,340 --> 00:31:46,340\nhahaha.\n\n722\n00:31:46,340 --> 00:31:47,539\nSo excuse that.\n\n723\n00:31:47,539 --> 00:31:51,140\nYou're going to have to break it off with\nyour teeth.\n\n724\n00:31:51,140 --> 00:31:52,140\nMmmhmmm.\n\n725\n00:31:52,140 --> 00:31:53,140\nGo for it.\n\n726\n00:31:53,140 --> 00:31:54,140\nExactly.\n\n727\n00:31:54,140 --> 00:31:55,140\nMmmmmm.\n\n728\n00:31:55,140 --> 00:31:56,140\nOh my gosh.\n\n729\n00:31:56,140 --> 00:31:57,140\nSuper chewy, huh?\n\n730\n00:31:57,140 --> 00:31:58,730\nThere you go.\n\n731\n00:31:58,730 --> 00:32:00,419\nThere you go.\n\n732\n00:32:00,419 --> 00:32:04,929\nYou cannot break them off with your teeth.\n\n733\n00:32:04,929 --> 00:32:07,179\nSuper super chewy noodles.\n\n734\n00:32:07,179 --> 00:32:09,429\nHow do they taste?\n\n735\n00:32:09,429 --> 00:32:10,429\nGood.\n\n736\n00:32:10,429 --> 00:32:11,980\nI need to chew.\n\n737\n00:32:11,980 --> 00:32:15,039\nGive me a second.\n\n738\n00:32:15,039 --> 00:32:22,009\nSo that was good.\n\n739\n00:32:22,009 --> 00:32:25,080\nIt kind of tastes like cold spaghetti.\n\n740\n00:32:25,080 --> 00:32:27,470\nWhich sounds a bit nasty plain cold spaghetti.\n\n741\n00:32:27,470 --> 00:32:33,220\nBut because it is made out of buckwheat it\nhas a very distinct flavor so it is really\n\n742\n00:32:33,220 --> 00:32:34,220\nnice.\n\n743\n00:32:34,220 --> 00:32:39,190\nAnd it is also taken on the flavor from the\nbroth so it is a little bit tangy and savory.\n\n744\n00:32:39,190 --> 00:32:40,190\nSo I quite like it.\n\n745\n00:32:40,190 --> 00:32:41,190\nI'm enjoying it.\n\n746\n00:32:41,190 --> 00:32:46,659\nI was super hot before sitting down at the\ntable so this is going to be a really refreshing\n\n747\n00:32:46,659 --> 00:32:47,659\nmeal.\n\n748\n00:32:47,659 --> 00:32:48,899\nSo yeah, good stuff.\n\n749\n00:32:48,899 --> 00:32:50,279\nAnd you know what later on you can drink the\nsoup with a spoon.\n\n750\n00:32:50,279 --> 00:32:51,880\nThere you go.\n\n751\n00:32:51,880 --> 00:32:57,710\nSo Sam's meal is kind of similar to mine but\nslightly different.\n\n752\n00:32:57,710 --> 00:32:58,710\nSlightly different.\n\n753\n00:32:58,710 --> 00:33:01,250\nMine is called Bibim Naengmyeon (비빔 냉면)\nand the biggest difference between this and\n\n754\n00:33:01,250 --> 00:33:05,179\nthe Mul Naengmyeon (물 냉면) is of course\nthat I have Gochujang (고추장) the red\n\n755\n00:33:05,179 --> 00:33:07,460\npepper paste instead of the broth.\n\n756\n00:33:07,460 --> 00:33:08,710\nSo that is really the main difference.\n\n757\n00:33:08,710 --> 00:33:13,070\nThe buckwheat noodles are the same, the vegetables\nare the same although I think I may have slightly\n\n758\n00:33:13,070 --> 00:33:14,070\ndifferent veggies.\n\n759\n00:33:14,070 --> 00:33:15,830\nYou have more vegetables than yours.\n\n760\n00:33:15,830 --> 00:33:16,830\nAnd you know what.\n\n761\n00:33:16,830 --> 00:33:17,830\nYou have Kimchi (김치).\n\n762\n00:33:17,830 --> 00:33:18,830\nI have an egg.\n\n763\n00:33:18,830 --> 00:33:20,999\nI have Kimchi (김치) and an egg on top.\n\n764\n00:33:20,999 --> 00:33:26,700\nSo my goal here is basically to mix it all\naround a bit.\n\n765\n00:33:26,700 --> 00:33:27,700\nSo I'm going to mix that around.\n\n766\n00:33:27,700 --> 00:33:29,250\nTry to disperse that sauce a little.\n\n767\n00:33:29,250 --> 00:33:30,909\nYou know what?\n\n768\n00:33:30,909 --> 00:33:33,330\nI'm kind of jealous of yours.\n\n769\n00:33:33,330 --> 00:33:34,330\nHahaha.\n\n770\n00:33:34,330 --> 00:33:35,330\nI really like that sauce.\n\n771\n00:33:35,330 --> 00:33:36,330\nI think I got the best one.\n\n772\n00:33:36,330 --> 00:33:41,320\nOh, and the coolest thing is they did give\nme some of the cool broth on the side.\n\n773\n00:33:41,320 --> 00:33:45,940\nBasically, I think as a way to cool down this\nsummer because otherwise I'm guessing this\n\n774\n00:33:45,940 --> 00:33:48,830\nis probably not served with it normally.\n\n775\n00:33:48,830 --> 00:33:49,830\nHahahaha.\n\n776\n00:33:49,830 --> 00:33:51,629\nAlright, let's try that.\n\n777\n00:33:51,629 --> 00:33:54,500\nSo I'm just going to go in for some noodles\nhere.\n\n778\n00:33:54,500 --> 00:33:57,919\nThis is going to be messy.\n\n779\n00:33:57,919 --> 00:33:58,919\nIt is so chewy.\n\n780\n00:33:58,919 --> 00:33:59,919\nWait and see.\n\n781\n00:33:59,919 --> 00:34:01,269\nOh you took a baby bite.\n\n782\n00:34:01,269 --> 00:34:02,899\nThat is cheating.\n\n783\n00:34:02,899 --> 00:34:03,990\nI cheated.\n\n784\n00:34:03,990 --> 00:34:04,990\nMmmm.\n\n785\n00:34:04,990 --> 00:34:05,990\nWow.\n\n786\n00:34:05,990 --> 00:34:08,130\nSo yeah, the noodles are really good.\n\n787\n00:34:08,130 --> 00:34:12,280\nBut the overwhelming taste here is of the\nGochujang (고추장) sauce.\n\n788\n00:34:12,280 --> 00:34:14,960\nMan it hits you hard.\n\n789\n00:34:14,960 --> 00:34:18,960\nIt is very spicy but man I love Gochujang\n(고추장) so this is like.\n\n790\n00:34:18,960 --> 00:34:21,220\nThis is like I definitely ordered the right\none.\n\n791\n00:34:21,220 --> 00:34:22,250\nHahahaha.\n\n792\n00:34:22,250 --> 00:34:27,429\nI'm not going to share.\n\n793\n00:34:27,429 --> 00:34:32,559\nSo we finally found the scissors halfway through\nthe meal.\n\n794\n00:34:32,559 --> 00:34:33,929\nWe finally smartened up a little bit here.\n\n795\n00:34:33,929 --> 00:34:34,929\nYeah.\n\n796\n00:34:34,929 --> 00:34:35,929\nSo this is how you do it.\n\n797\n00:34:35,929 --> 00:34:36,929\nJust put it in and slice it up.\n\n798\n00:34:36,929 --> 00:34:40,559\nThe noodles are so long and chewy that we\nwere struggling.\n\n799\n00:34:40,559 --> 00:34:46,800\nLike it is so easy to choke on them.\n\n800\n00:34:46,800 --> 00:34:52,720\nSo yeah, you just take the scissors, snip\nsnip.\n\n801\n00:34:52,720 --> 00:34:53,720\nAnd now mine.\n\n802\n00:34:53,720 --> 00:34:54,720\nI'll get my chopsticks out of here.\n\n803\n00:34:54,720 --> 00:34:57,710\nNow this is probably not the official way\nto do it here in Korea.\n\n804\n00:34:57,710 --> 00:35:02,260\nI'm sure there is a really good technique\nthat normal Koreans would use but this is\n\n805\n00:35:02,260 --> 00:35:03,260\nWaegook style.\n\n806\n00:35:03,260 --> 00:35:04,260\nAlright.\n\n807\n00:35:04,260 --> 00:35:05,260\nThere we go.\n\n808\n00:35:05,260 --> 00:35:08,140\nI think we can go back to eating.\n\n809\n00:35:08,140 --> 00:35:09,140\nHahaha.\n\n810\n00:35:09,140 --> 00:35:10,660\nAre your lips burning Sam?\n\n811\n00:35:10,660 --> 00:35:12,200\nYou're looking a little red over there.\n\n812\n00:35:12,200 --> 00:35:13,200\nTongue is on fire.\n\n813\n00:35:13,200 --> 00:35:14,200\nThat Gochujang (고추장) was like really\npotent.\n\n814\n00:35:14,200 --> 00:35:15,200\nMan, wow.\n\n815\n00:35:15,200 --> 00:35:16,200\nIt was spicy.\n\n816\n00:35:16,200 --> 00:35:17,200\nSuper spicy.\n\n817\n00:35:17,200 --> 00:35:18,200\nOkay, so we finished our meal.\n\n818\n00:35:18,200 --> 00:35:23,010\nWe're going to be heading up to the viewing\ndeck on Building 63 soon.\n\n819\n00:35:23,010 --> 00:35:24,010\nYeah.\n\n820\n00:35:24,010 --> 00:35:28,530\nBut let's talk about the price first.\n\n821\n00:35:28,530 --> 00:35:30,320\nSo it was eight thousand each.\n\n822\n00:35:30,320 --> 00:35:32,230\nSo it came to sixteen thousand Won.\n\n823\n00:35:32,230 --> 00:35:33,230\nW16,000.\n\n824\n00:35:33,230 --> 00:35:36,430\nAnd that is roughly like about fourteen US\ndollars.\n\n825\n00:35:36,430 --> 00:35:37,430\nSo really good value.\n\n826\n00:35:37,430 --> 00:35:41,040\nI mean this is kind of a fancy building in\nhere.\n\n827\n00:35:41,040 --> 00:35:48,720\nBut I will say that I have seen the Naengmyun\n(냉면) and the Mul Naengmyeon (물 냉면)\n\n828\n00:35:48,720 --> 00:35:49,720\nfor about six thousand Won elsewhere.\n\n829\n00:35:49,720 --> 00:35:53,690\nBut this still was a really good price and\nthe quality was excellent.\n\n830\n00:35:53,690 --> 00:36:05,930\nSo yeah, if you happen to visit Korea during\nthe summer months these are two dishes you\n\n831\n00:36:05,930 --> 00:36:08,089\nabsolutely must try.\n\n832\n00:36:08,089 --> 00:36:09,089\nAbsolutely.\n\n833\n00:36:09,089 --> 00:36:16,530\nSo for today's lunch we are going to be having\nSamgyeopsal (삼겹살) and that is a Korean\n\n834\n00:36:16,530 --> 00:36:19,020\npork belly that you cook yourself at the table.\n\n835\n00:36:19,020 --> 00:36:22,690\nIt is like really fatty pork, so it is going\nto be nice and crisp.\n\n836\n00:36:22,690 --> 00:36:27,010\nYeah, it kind of reminds me a little bit of\nCanadian bacon except more thickly sliced.\n\n837\n00:36:27,010 --> 00:36:28,250\nBacon for lunch.\n\n838\n00:36:28,250 --> 00:36:33,190\nUm, but yeah I should also mention if it sounds\na little bit windy in here it is because we've\n\n839\n00:36:33,190 --> 00:36:37,240\ngot the AC blasting and there is fans on in\nevery single direction.\n\n840\n00:36:37,240 --> 00:36:38,819\nThe fans are going and the TV is on.\n\n841\n00:36:38,819 --> 00:36:40,823\nSo yeah, that is a sign that it is a really\nhot day here in Korea.\n\n842\n00:36:40,823 --> 00:36:45,500\nAnd guys this is basically your classic Korean\nbarbecue (고기구이).\n\n843\n00:36:45,500 --> 00:36:51,460\nUmmm, it should be fun.\n\n844\n00:36:51,460 --> 00:36:58,609\nOur side dishes have also arrived.\n\n845\n00:36:58,609 --> 00:37:03,539\nDo you want to give us a tour of the table?\n\n846\n00:37:03,539 --> 00:37:05,650\nSure, so let's take a look over here.\n\n847\n00:37:05,650 --> 00:37:11,000\nSo we've got some different pickled basically\nvegetables over here.\n\n848\n00:37:11,000 --> 00:37:14,040\nAnd this over here is the garlic.\n\n849\n00:37:14,040 --> 00:37:15,891\nThis is one of my favorite things.\n\n850\n00:37:15,891 --> 00:37:16,891\nOh yeah.\n\n851\n00:37:16,891 --> 00:37:17,891\nOne of my favorite things to add to the Korean\nbarbecue.\n\n852\n00:37:17,891 --> 00:37:22,200\nAnd I believe this is called manul (마늘)\nand then we have something called ssamjang\n\n853\n00:37:22,200 --> 00:37:26,030\n(쌈장) which is a mixture of the red pepper\npaste, the gochujang (고추장) and the doenjang\n\n854\n00:37:26,030 --> 00:37:27,030\n(된장) sauce.\n\n855\n00:37:27,030 --> 00:37:29,940\nSo it is kind of like a mixture of the two.\n\n856\n00:37:29,940 --> 00:37:31,030\nAwesome sauce.\n\n857\n00:37:31,030 --> 00:37:32,690\nOver here we've got the kimchi (김치) of\ncourse.\n\n858\n00:37:32,690 --> 00:37:35,500\nIt looks like we've got some kind of pink\nradish.\n\n859\n00:37:35,500 --> 00:37:36,500\nAnd yeah.\n\n860\n00:37:36,500 --> 00:37:37,500\nSalad.\n\n861\n00:37:37,500 --> 00:37:38,829\nWe are good to go.\n\n862\n00:37:38,829 --> 00:37:41,480\nAnd this over here it looks like crab.\n\n863\n00:37:41,480 --> 00:37:44,280\nYeah, and I didn't mention this over here\nis kind of like a dipping sauce for the samgyeopsal\n\n864\n00:37:44,280 --> 00:37:45,410\n(삼겹살).\n\n865\n00:37:45,410 --> 00:37:48,830\nSo we're just cooking it now.\n\n866\n00:37:48,830 --> 00:37:50,510\nIt is sizzling.\n\n867\n00:37:50,510 --> 00:37:51,510\nAnd it is going to be ready to eat soon.\n\n868\n00:37:51,510 --> 00:37:52,510\nSo they came and helped us out a little bit.\n\n869\n00:37:52,510 --> 00:38:07,200\nAnd they basically cut the meat into little\npieces so that they can cook a little bit\n\n870\n00:38:07,200 --> 00:38:08,790\nfurther and get nice and golden.\n\n871\n00:38:08,790 --> 00:38:13,559\nAlso, I should mention this meat isn't seasoned\nat all and they didn't add any oil to cook\n\n872\n00:38:13,559 --> 00:38:14,559\nit either.\n\n873\n00:38:14,559 --> 00:38:23,720\nI think the idea is just that the fat is going\nto start melting and that will allow it to\n\n874\n00:38:23,720 --> 00:38:24,720\ncook.\n\n875\n00:38:24,720 --> 00:38:27,240\nYou know cook in its own fat and give it more\nflavor.\n\n876\n00:38:27,240 --> 00:38:29,450\nSo yeah, we're just waiting now.\n\n877\n00:38:29,450 --> 00:38:32,400\nWaiting for it to turn golden and crispy.\n\n878\n00:38:32,400 --> 00:38:34,309\nI like mine really burnt.\n\n879\n00:38:34,309 --> 00:38:35,859\nYeah, me too.\n\n880\n00:38:35,859 --> 00:38:39,980\nWhich is kind of strange because like if I'm\neating steak or something else like that I\n\n881\n00:38:39,980 --> 00:38:40,980\ntend to like it a bit more rare.\n\n882\n00:38:40,980 --> 00:38:41,980\nYeah, a bit more raw.\n\n883\n00:38:41,980 --> 00:38:44,069\nBut with Samgyeopsal (삼겹살) I find it\ntastes optimum when it is like charred a bit.\n\n884\n00:38:44,069 --> 00:38:45,680\nYeah, it is so fatty that you kind of want\nit to be golden and crispy.\n\n885\n00:38:45,680 --> 00:38:55,589\nOtherwise it is just like chewing fat and\nI'm not a huge fan of that.\n\n886\n00:38:55,589 --> 00:38:59,730\nSo it is time to start cooking some garlic\nnow that the meat is almost ready.\n\n887\n00:38:59,730 --> 00:39:04,550\nYeah, we're at that stage now and I find that\nit is best just to put it kind of on the periphery\n\n888\n00:39:04,550 --> 00:39:07,569\nof the grill so it doesn't get in the way\nof the meat.\n\n889\n00:39:07,569 --> 00:39:09,789\nSo we're just going to start plopping that\ndown.\n\n890\n00:39:09,789 --> 00:39:14,030\nAnd with the garlic you have to pay a lot\nof attention because it can burn quite fast.\n\n891\n00:39:14,030 --> 00:39:19,339\nSo you're going to really want to pay attention\nto that.\n\n892\n00:39:19,339 --> 00:39:20,339\nMmmmmm.\n\n893\n00:39:20,339 --> 00:39:26,190\nSo maybe put half of it on now and then we\ncan put half of it on later.\n\n894\n00:39:26,190 --> 00:39:27,340\nOkay, so time to make this happen.\n\n895\n00:39:27,340 --> 00:39:28,550\nLet's assemble your first bite.\n\n896\n00:39:28,550 --> 00:39:29,680\nIt sure is time.\n\n897\n00:39:29,680 --> 00:39:30,680\nI can't wait for this.\n\n898\n00:39:30,680 --> 00:39:36,109\nSo I'm grabbing my piece of Samgyeopsal (삼겹살),\nthe Korean pork belly and you know what I\n\n899\n00:39:36,109 --> 00:39:42,359\nam going for a super one here so I'm putting\nmy garlic, my manul on here, a little bit\n\n900\n00:39:42,359 --> 00:39:48,930\nof ssamjang put that right like that and a\nlittle bit some salad.\n\n901\n00:39:48,930 --> 00:39:52,580\nWow that is going to be a big bite.\n\n902\n00:39:52,580 --> 00:39:53,580\nPerfect.\n\n903\n00:39:53,580 --> 00:39:54,780\nIt is going to be a huge bite.\n\n904\n00:39:54,780 --> 00:39:56,700\nAnd now I'm going to roll that all up.\n\n905\n00:39:56,700 --> 00:39:57,820\nGamsahamnida (감사합니다).\n\n906\n00:39:57,820 --> 00:40:00,630\nOh we get jjigae (too.\n\n907\n00:40:00,630 --> 00:40:02,869\nkimchi jjigae (김치 찌개)?\n\n908\n00:40:02,869 --> 00:40:03,869\nNe.\n\n909\n00:40:03,869 --> 00:40:04,869\nGamsahamnida (감사합니다).\n\n910\n00:40:04,869 --> 00:40:08,940\nSo now the expert roller is going to turn\nthis into a bite sized ball.\n\n911\n00:40:08,940 --> 00:40:12,130\nIt is all ready just scrunch it up into a\nball.\n\n912\n00:40:12,130 --> 00:40:13,579\nAnd one shot.\n\n913\n00:40:13,579 --> 00:40:14,579\nOne bomb.\n\n914\n00:40:14,579 --> 00:40:15,579\nMmmmm.\n\n915\n00:40:15,579 --> 00:40:16,770\nOh man.\n\n916\n00:40:16,770 --> 00:40:19,799\nThat is so good.\n\n917\n00:40:19,799 --> 00:40:30,310\nIt has been ages since I've had Korean bbq\nand I have to say this place is really nailing\n\n918\n00:40:30,310 --> 00:40:31,310\nit.\n\n919\n00:40:31,310 --> 00:40:32,310\nThis is the real authentic deal.\n\n920\n00:40:32,310 --> 00:40:37,270\nWe're here in Seoul, Korea now and we're having\nlike just an amazing Samgyeopsal (삼겹살)\n\n921\n00:40:37,270 --> 00:40:38,270\nexperience.\n\n922\n00:40:38,270 --> 00:40:39,270\nLoving it.\n\n923\n00:40:39,270 --> 00:40:41,040\nSo it is now time for my first bite.\n\n924\n00:40:41,040 --> 00:40:42,490\nSo let's do this right.\n\n925\n00:40:42,490 --> 00:40:50,270\nI'm going to grab my lettuce (상추쌈) leaf,\ngrab my chopsticks and I want this piece right\n\n926\n00:40:50,270 --> 00:40:51,270\nhere.\n\n927\n00:40:51,270 --> 00:40:53,510\nThis is just looks nice and crispy.\n\n928\n00:40:53,510 --> 00:40:55,170\nGolden to perfection.\n\n929\n00:40:55,170 --> 00:40:56,510\nI'm also going to add some rice to mine.\n\n930\n00:40:56,510 --> 00:40:57,510\nThey just brought us some rice.\n\n931\n00:40:57,510 --> 00:41:00,630\nSo maybe like just a bite size.\n\n932\n00:41:00,630 --> 00:41:05,089\nYeah, put that in there.\n\n933\n00:41:05,089 --> 00:41:06,089\nYeah.\n\n934\n00:41:06,089 --> 00:41:09,029\nLittle bit of this sauce for flavor.\n\n935\n00:41:09,029 --> 00:41:10,440\nSsamjang (쌈장).\n\n936\n00:41:10,440 --> 00:41:12,369\nSome garlic (마늘).\n\n937\n00:41:12,369 --> 00:41:16,309\nI'm going to be getting lots of kisses tonight,\nright Sam?\n\n938\n00:41:16,309 --> 00:41:17,309\nHahahaha.\n\n939\n00:41:17,309 --> 00:41:20,109\nYeah, the nice thing though is that we're\ngoing to have equally bad breath.\n\n940\n00:41:20,109 --> 00:41:21,390\nWe'll both have garlic breath.\n\n941\n00:41:21,390 --> 00:41:22,390\nYeah.\n\n942\n00:41:22,390 --> 00:41:24,099\nSome of this pickled stuff.\n\n943\n00:41:24,099 --> 00:41:28,170\nOkay and that is probably a big enough bite\nfor me.\n\n944\n00:41:28,170 --> 00:41:29,170\nYou're going all out.\n\n945\n00:41:29,170 --> 00:41:30,230\nThat is a huge bite.\n\n946\n00:41:30,230 --> 00:41:31,480\nThat is bigger than mine.\n\n947\n00:41:31,480 --> 00:41:32,500\nI think this maybe two bites.\n\n948\n00:41:32,500 --> 00:41:33,500\nOr maybe one.\n\n949\n00:41:33,500 --> 00:41:34,500\nYeah, go for two.\n\n950\n00:41:34,500 --> 00:41:35,609\nI don't want you choking on it here.\n\n951\n00:41:35,609 --> 00:41:36,660\nWoah!\n\n952\n00:41:36,660 --> 00:41:40,849\nYou did it all.\n\n953\n00:41:40,849 --> 00:41:41,900\nMmmmm.\n\n954\n00:41:41,900 --> 00:41:45,040\nHow is that?\n\n955\n00:41:45,040 --> 00:41:46,089\nMmmmmm.\n\n956\n00:41:46,089 --> 00:41:47,750\nA lot of competing flavors.\n\n957\n00:41:47,750 --> 00:41:48,750\nMmmmmhmmmm.\n\n958\n00:41:48,750 --> 00:41:49,750\nTaste the garlic.\n\n959\n00:41:49,750 --> 00:41:52,760\nYou can taste the samgyeopsal (삼겹살),\nthe ssamjang sauce.\n\n960\n00:41:52,760 --> 00:41:57,420\nThat is going to take you a while to chew.\n\n961\n00:41:57,420 --> 00:41:58,420\nHahahaha.\n\n962\n00:41:58,420 --> 00:42:06,210\nSo just as you are chewing that I'll point\nout that we typically, the reason why it is\n\n963\n00:42:06,210 --> 00:42:11,240\nnot busy here right now, is that we typically\nare coming and filming really early like eleven\n\n964\n00:42:11,240 --> 00:42:15,010\nthirty before people tend to come in around\ntwelve thirty or one.\n\n965\n00:42:15,010 --> 00:42:18,503\nAnd we're doing that so that we kind of have\nthe place to ourselves.\n\n966\n00:42:18,503 --> 00:42:19,503\nSo that was really good.\n\n967\n00:42:19,503 --> 00:42:21,359\nI really enjoy that first bite.\n\n968\n00:42:21,359 --> 00:42:24,900\nI think my favorite thing is the whole garlic\nclove in there.\n\n969\n00:42:24,900 --> 00:42:28,890\nLike it is not the same as raw garlic, of\ncourse, it is nice and golden and it just\n\n970\n00:42:28,890 --> 00:42:30,500\ngives a nice flavor overall.\n\n971\n00:42:30,500 --> 00:42:32,650\nI also really enjoy this spicy sauce.\n\n972\n00:42:32,650 --> 00:42:33,650\nThe ssamjang.\n\n973\n00:42:33,650 --> 00:42:35,799\nIt is just so nice when it all mixes together.\n\n974\n00:42:35,799 --> 00:42:38,700\nAnd we have a lot left to eat guys.\n\n975\n00:42:38,700 --> 00:42:40,369\nSo it is chow time.\n\n976\n00:42:40,369 --> 00:42:42,770\nYeah and you know what the meat was not fatty.\n\n977\n00:42:42,770 --> 00:42:47,260\nI was expecting it to be a little chewy and\ngreasy but we've been letting it cook for\n\n978\n00:42:47,260 --> 00:42:50,079\nan extra long time so I think that is the\ntrick.\n\n979\n00:42:50,079 --> 00:42:51,079\nIf you don't like fatty meat.\n\n980\n00:42:51,079 --> 00:42:52,640\nI think we got a nice cut too.\n\n981\n00:42:52,640 --> 00:42:55,079\nYeah, this is good stuff.\n\n982\n00:42:55,079 --> 00:42:57,529\nGoing in for number two.\n\n983\n00:42:57,529 --> 00:43:01,780\nAnd you know what if you're not a big fan\nof spicy sauces, yeah, they also give you\n\n984\n00:43:01,780 --> 00:43:05,380\na pretty simple sauce that you can dip your\nmeat in.\n\n985\n00:43:05,380 --> 00:43:11,029\nYou can just pickup your slice of Samgyeopsal\n(삼겹살), your Korean pork belly, and just\n\n986\n00:43:11,029 --> 00:43:16,299\nkind of like coat it in this which is kind\nof like oil and kind of a salt mixture.\n\n987\n00:43:16,299 --> 00:43:17,950\nWell, I don't know about coating it.\n\n988\n00:43:17,950 --> 00:43:20,900\nI would have just dipped it a little bit for\nsome salt.\n\n989\n00:43:20,900 --> 00:43:21,900\nMmmmm.\n\n990\n00:43:21,900 --> 00:43:22,900\nThat is nice.\n\n991\n00:43:22,900 --> 00:43:23,900\nHow is that?\n\n992\n00:43:23,900 --> 00:43:24,900\nYeah.\n\n993\n00:43:24,900 --> 00:43:26,480\nIt enhances the flavor for sure.\n\n994\n00:43:26,480 --> 00:43:27,480\nYep.\n\n995\n00:43:27,480 --> 00:43:28,480\nMmmhmmm.\n\n996\n00:43:28,480 --> 00:43:29,480\nVery good.\n\n997\n00:43:29,480 --> 00:43:33,859\nAnd in true Korean fashion I think we have\nsome kind of game show happening in the background\n\n998\n00:43:33,859 --> 00:43:34,859\non the TV.\n\n999\n00:43:34,859 --> 00:43:36,190\nOh wait, no it is a sporting event.\n\n1000\n00:43:36,190 --> 00:43:41,299\nYou know what before there was like a Korean\ndrama where everybody was wearing Hanbok (한복).\n\n1001\n00:43:41,299 --> 00:43:43,960\nSo pretty cool programming on today.\n\n1002\n00:43:43,960 --> 00:43:48,609\nSo aside from all of the meat they also brought\nus jjigae which is kind of like a soup or\n\n1003\n00:43:48,609 --> 00:43:49,609\na stew.\n\n1004\n00:43:49,609 --> 00:43:50,619\nYeah, that was really nice of them.\n\n1005\n00:43:50,619 --> 00:43:52,380\nI think this was complimentary service.\n\n1006\n00:43:52,380 --> 00:43:54,200\nYeah, so this one has the gimchi.\n\n1007\n00:43:54,200 --> 00:43:55,200\nThe cabbage.\n\n1008\n00:43:55,200 --> 00:43:57,750\nIt has a little bit of pork as well.\n\n1009\n00:43:57,750 --> 00:43:58,750\nIt also has the tofu.\n\n1010\n00:43:58,750 --> 00:43:59,750\nThe dubu (두부).\n\n1011\n00:43:59,750 --> 00:44:00,750\nA little bit of everything.\n\n1012\n00:44:00,750 --> 00:44:02,039\nThere is the dubu.\n\n1013\n00:44:02,039 --> 00:44:04,760\nSo I eat this by grabbing some rice first.\n\n1014\n00:44:04,760 --> 00:44:06,960\nGot some rice here.\n\n1015\n00:44:06,960 --> 00:44:09,670\nAnd then I dip it in the soup.\n\n1016\n00:44:09,670 --> 00:44:10,740\nTaking it for a swim.\n\n1017\n00:44:10,740 --> 00:44:11,740\nThat is my style.\n\n1018\n00:44:11,740 --> 00:44:15,099\nI don't know if that is how you're supposed\nto do it or not but that is how I roll.\n\n1019\n00:44:15,099 --> 00:44:21,980\nAudrey's special way of eating Korean soup.\n\n1020\n00:44:21,980 --> 00:44:23,940\nKorean stew.\n\n1021\n00:44:23,940 --> 00:44:24,940\nMmmmm.\n\n1022\n00:44:24,940 --> 00:44:27,880\nIs that tasty?\n\n1023\n00:44:27,880 --> 00:44:29,150\nThe meat is super tender.\n\n1024\n00:44:29,150 --> 00:44:30,150\nSuper super tender.\n\n1025\n00:44:30,150 --> 00:44:31,150\nSpicy?\n\n1026\n00:44:31,150 --> 00:44:32,150\nNot too spicy.\n\n1027\n00:44:32,150 --> 00:44:34,109\nIt is actually mild in comparison to what\nwe've been having.\n\n1028\n00:44:34,109 --> 00:44:37,080\nAlso I like to point out we're having purple\nrice right now.\n\n1029\n00:44:37,080 --> 00:44:43,770\nNormally they just give you plain white rice\nso this feels a little bit fancy in a way.\n\n1030\n00:44:43,770 --> 00:44:47,549\nSo yeah, lovely meal over here.\n\n1031\n00:44:47,549 --> 00:44:50,069\nI'm really enjoying this.\n\n1032\n00:44:50,069 --> 00:44:52,579\nSo we've been at it for a while with this\nmeal.\n\n1033\n00:44:52,579 --> 00:44:54,079\nWhat is our progress update?\n\n1034\n00:44:54,079 --> 00:44:55,510\nSo we've finished round one.\n\n1035\n00:44:55,510 --> 00:44:58,900\nWe had a tiny bit of Samgyeopsal (삼겹살)\nleft so if you look down here I'll explain\n\n1036\n00:44:58,900 --> 00:44:59,980\nwhat is going on.\n\n1037\n00:44:59,980 --> 00:45:02,980\nSo as you can see here this is the last of\nthe Samgyeopsal (삼겹살).\n\n1038\n00:45:02,980 --> 00:45:04,329\nWe have about six pieces.\n\n1039\n00:45:04,329 --> 00:45:08,200\nBut what we have done is we've put the Kimchi\non here.\n\n1040\n00:45:08,200 --> 00:45:09,200\nYeah.\n\n1041\n00:45:09,200 --> 00:45:10,869\nAnd the rest of the garlic.\n\n1042\n00:45:10,869 --> 00:45:13,660\nLots of garlic going on there.\n\n1043\n00:45:13,660 --> 00:45:16,360\nWe've got some tasty bits left to try.\n\n1044\n00:45:16,360 --> 00:45:17,960\nSo I think the kimchi has been cooked enough.\n\n1045\n00:45:17,960 --> 00:45:18,960\nReady to try it.\n\n1046\n00:45:18,960 --> 00:45:22,940\nOh that is hot.\n\n1047\n00:45:22,940 --> 00:45:23,940\nI bet it is.\n\n1048\n00:45:23,940 --> 00:45:25,539\nIt is fresh off of the grill.\n\n1049\n00:45:25,539 --> 00:45:26,779\nWow.\n\n1050\n00:45:26,779 --> 00:45:34,210\nYou know that is very different from having\nit like raw.\n\n1051\n00:45:34,210 --> 00:45:35,210\nYeah.\n\n1052\n00:45:35,210 --> 00:45:41,240\nBecause it still kind of gets rid a little\nbit of the spice and it cooks it a bit.\n\n1053\n00:45:41,240 --> 00:45:48,230\nSo it just has more of like a little bit less\ncrispy but I don't know it somehow I feel\n\n1054\n00:45:48,230 --> 00:45:50,780\nlike it enhances the flavor of it a little\nbit.\n\n1055\n00:45:50,780 --> 00:45:53,080\nI really do like it grilled as well.\n\n1056\n00:45:53,080 --> 00:45:56,900\nYou know what it is kind of hard to concentrate\non what you're saying because just behind\n\n1057\n00:45:56,900 --> 00:46:03,130\nyou we have some very intense scenes as part\nof a modern Korean drama.\n\n1058\n00:46:03,130 --> 00:46:04,130\nHahaha.\n\n1059\n00:46:04,130 --> 00:46:07,029\nI think one of the main characters might be\nhaving a flashback to an accident.\n\n1060\n00:46:07,029 --> 00:46:08,029\nWow.\n\n1061\n00:46:08,029 --> 00:46:09,029\nThat deeply affected his life.\n\n1062\n00:46:09,029 --> 00:46:10,029\nAnd I can't even watch it.\n\n1063\n00:46:10,029 --> 00:46:11,029\nYou're the only one who gets a view.\n\n1064\n00:46:11,029 --> 00:46:14,360\nYou're missing out here.\n\n1065\n00:46:14,360 --> 00:46:18,170\nAlright, well we cleaned that up.\n\n1066\n00:46:18,170 --> 00:46:19,170\nThe grill is empty.\n\n1067\n00:46:19,170 --> 00:46:20,170\nNothing left on the grill.\n\n1068\n00:46:20,170 --> 00:46:22,839\nGuys that was a glorious Korean barbecue.\n\n1069\n00:46:22,839 --> 00:46:24,900\nLike the best Korean barbecue.\n\n1070\n00:46:24,900 --> 00:46:25,900\nSeriously.\n\n1071\n00:46:25,900 --> 00:46:27,020\nAwesome stuff.\n\n1072\n00:46:27,020 --> 00:46:28,789\nSo let's talk about the price point for that.\n\n1073\n00:46:28,789 --> 00:46:31,960\nOkay, so the price point was that was 10,000\nper person.\n\n1074\n00:46:31,960 --> 00:46:33,450\nSo ten thousand Korean Won.\n\n1075\n00:46:33,450 --> 00:46:37,370\nSo it came to twenty thousand Korean Won in\ntotal which is 20,000.\n\n1076\n00:46:37,370 --> 00:46:41,500\nAnd that is roughly about 17 to 18 US dollars\nright now.\n\n1077\n00:46:41,500 --> 00:46:43,260\nSo excellent value.\n\n1078\n00:46:43,260 --> 00:46:45,650\nYeah and we still have food left over.\n\n1079\n00:46:45,650 --> 00:46:46,650\nEspecially the side dishes.\n\n1080\n00:46:46,650 --> 00:46:50,500\nWe still have some banchan (반찬) to take\ncare of but we've taken care of the principle\n\n1081\n00:46:50,500 --> 00:46:59,799\nbbq which was the main mission here.\n\n1082\n00:46:59,799 --> 00:47:02,181\nWell good morning from Namdaemun Market (남대문시장).\n\n1083\n00:47:02,181 --> 00:47:06,760\nToday we have chosen to skip lunch and have\nlots of snacks at this market instead so I'm\n\n1084\n00:47:06,760 --> 00:47:08,030\npretty excited for that.\n\n1085\n00:47:08,030 --> 00:47:12,160\nYeah, so Namdaemun Sijang (남대문시장)\nNamdaemun Market is the oldest market in Seoul\n\n1086\n00:47:12,160 --> 00:47:15,309\n(서울) and it is also one of the best places\nto get Korean street food (한국 길거리\n\n1087\n00:47:15,309 --> 00:47:16,309\n음식).\n\n1088\n00:47:16,309 --> 00:47:19,280\nSo we're just going to go on a rampage and\neat as much Korean street food as we possibly\n\n1089\n00:47:19,280 --> 00:47:20,280\ncan.\n\n1090\n00:47:20,280 --> 00:47:21,280\nA rampage!\n\n1091\n00:47:21,280 --> 00:47:32,359\nYou heard it here first.\n\n1092\n00:47:32,359 --> 00:47:44,109\nLet's go eat.\n\n1093\n00:47:44,109 --> 00:47:47,560\nSo I got myself a potato corn dog.\n\n1094\n00:47:47,560 --> 00:47:49,450\nSo this is a hot dog (핫도그) on a stick.\n\n1095\n00:47:49,450 --> 00:47:54,690\nIt has been breaded I guess and then they've\nattached these french fries as well.\n\n1096\n00:47:54,690 --> 00:47:59,640\nSo it is like really over the top and I'm\ngoing to add some ketchup.\n\n1097\n00:47:59,640 --> 00:48:01,680\nWow, look at that.\n\n1098\n00:48:01,680 --> 00:48:03,410\nAnd what else can I put on.\n\n1099\n00:48:03,410 --> 00:48:04,410\nSpicy sauce.\n\n1100\n00:48:04,410 --> 00:48:09,200\nThis is a very uniquely Korean hot dog (핫도그)\nso put some spicy sauce on that too.\n\n1101\n00:48:09,200 --> 00:48:10,200\nCome out.\n\n1102\n00:48:10,200 --> 00:48:11,970\nJust come out spice.\n\n1103\n00:48:11,970 --> 00:48:13,819\nOh, that is thick.\n\n1104\n00:48:13,819 --> 00:48:14,819\nWoah!\n\n1105\n00:48:14,819 --> 00:48:15,819\nWoah.\n\n1106\n00:48:15,819 --> 00:48:16,819\nMan, that looks good.\n\n1107\n00:48:16,819 --> 00:48:17,819\nAlright.\n\n1108\n00:48:17,819 --> 00:48:18,819\nLook at all of the french fries.\n\n1109\n00:48:18,819 --> 00:48:19,819\nYou can see the french fries.\n\n1110\n00:48:19,819 --> 00:48:20,819\nI know.\n\n1111\n00:48:20,819 --> 00:48:21,819\nSo well on there.\n\n1112\n00:48:21,819 --> 00:48:22,819\nThis is my first time trying this so we'll\nsee.\n\n1113\n00:48:22,819 --> 00:48:23,819\nAw.\n\n1114\n00:48:23,819 --> 00:48:25,280\nIt is hot.\n\n1115\n00:48:25,280 --> 00:48:26,599\nOh.\n\n1116\n00:48:26,599 --> 00:48:30,020\nIt is super hot.\n\n1117\n00:48:30,020 --> 00:48:31,020\nHuh.\n\n1118\n00:48:31,020 --> 00:48:33,839\nThere you have it.\n\n1119\n00:48:33,839 --> 00:48:34,839\nMmmmm.\n\n1120\n00:48:34,839 --> 00:48:36,140\nOh, wow.\n\n1121\n00:48:36,140 --> 00:48:39,280\nThis is like fast food to the max.\n\n1122\n00:48:39,280 --> 00:48:40,280\nSo what do you think?\n\n1123\n00:48:40,280 --> 00:48:42,220\nIt is pretty good actually.\n\n1124\n00:48:42,220 --> 00:48:43,950\nIs there a lot of batter on the outside?\n\n1125\n00:48:43,950 --> 00:48:47,970\nYeah, you can see it there.\n\n1126\n00:48:47,970 --> 00:48:50,390\nAlright, time for Sam to share his thoughts.\n\n1127\n00:48:50,390 --> 00:48:52,299\nYeah, so my turn to try as well.\n\n1128\n00:48:52,299 --> 00:48:53,990\nThis is my first time to actually have this.\n\n1129\n00:48:53,990 --> 00:48:56,049\nI've had like a lot of Korean street food\n(한국 길거리 음식).\n\n1130\n00:48:56,049 --> 00:48:59,349\nAnd I've like walked by this many times but\nI've never actually had it.\n\n1131\n00:48:59,349 --> 00:49:00,349\nYeah.\n\n1132\n00:49:00,349 --> 00:49:01,349\nSo exciting times here.\n\n1133\n00:49:01,349 --> 00:49:02,349\nI'm just going to go in for a big bite.\n\n1134\n00:49:02,349 --> 00:49:03,859\nBig bite he says.\n\n1135\n00:49:03,859 --> 00:49:04,859\nMmmm.\n\n1136\n00:49:04,859 --> 00:49:08,839\nOh, and you've got some sauce stuck to your\nlips.\n\n1137\n00:49:08,839 --> 00:49:09,839\nOh my gosh.\n\n1138\n00:49:09,839 --> 00:49:10,839\nYeah.\n\n1139\n00:49:10,839 --> 00:49:11,839\nThat.\n\n1140\n00:49:11,839 --> 00:49:12,839\nYou can really see the hot dog (핫도그)\nin there.\n\n1141\n00:49:12,839 --> 00:49:14,920\nSo you do taste the hot dog.\n\n1142\n00:49:14,920 --> 00:49:19,280\nThen you really taste the batter but you also\ntaste the crispiness of the french fries too.\n\n1143\n00:49:19,280 --> 00:49:21,380\nSo it is really tasty.\n\n1144\n00:49:21,380 --> 00:49:22,380\nI'm really enjoying it.\n\n1145\n00:49:22,380 --> 00:49:23,380\nIt is delicious.\n\n1146\n00:49:23,380 --> 00:49:24,380\nYeah.\n\n1147\n00:49:24,380 --> 00:49:28,212\nIt is kind of like having your hot dog on\na bun with a side of fries except it has all\n\n1148\n00:49:28,212 --> 00:49:29,212\nbeen rolled into one.\n\n1149\n00:49:29,212 --> 00:49:31,920\nIt has all been put into one thing right here.\n\n1150\n00:49:31,920 --> 00:49:33,910\nSo what was the price for this one?\n\n1151\n00:49:33,910 --> 00:49:36,220\nSo this one was three thousand Won (원).\n\n1152\n00:49:36,220 --> 00:49:37,220\n₩3000 KRW.\n\n1153\n00:49:37,220 --> 00:49:42,290\nSo a little bit less than three US dollars.\n\n1154\n00:49:42,290 --> 00:49:57,420\nOdeng (오뎅) hana juseyo.\n\n1155\n00:49:57,420 --> 00:50:03,520\nSo we're trying Odeng (오뎅) which is a\nKorean fishcake.\n\n1156\n00:50:03,520 --> 00:50:05,961\nAnd this is one of the most common Korean\nstreet foods (한국 길거리 음식) you\n\n1157\n00:50:05,961 --> 00:50:08,010\ncan find in just about everywhere.\n\n1158\n00:50:08,010 --> 00:50:10,410\nOften places where you get tteokbokki (떡볶이).\n\n1159\n00:50:10,410 --> 00:50:11,680\nYeah, and it is so cheap.\n\n1160\n00:50:11,680 --> 00:50:13,090\nThis is usually fifty cents.\n\n1161\n00:50:13,090 --> 00:50:15,599\nYeah, this one was more expensive because\nit is in Namdaemun (남대문).\n\n1162\n00:50:15,599 --> 00:50:16,599\nYeah.\n\n1163\n00:50:16,599 --> 00:50:17,599\nIt was one thousand Won (원).\n\n1164\n00:50:17,599 --> 00:50:18,599\n₩1000 KRW.\n\n1165\n00:50:18,599 --> 00:50:19,599\nBut let's try that.\n\n1166\n00:50:19,599 --> 00:50:20,880\nPut a little bit of soy sauce on it.\n\n1167\n00:50:20,880 --> 00:50:21,880\nYeah.\n\n1168\n00:50:21,880 --> 00:50:26,140\nAnd at first glance it looks a lot like a\npancake that has been folded and then put\n\n1169\n00:50:26,140 --> 00:50:27,270\non a little stick.\n\n1170\n00:50:27,270 --> 00:50:29,630\nNothing like a pancake.\n\n1171\n00:50:29,630 --> 00:50:31,099\nA fishy pancake.\n\n1172\n00:50:31,099 --> 00:50:32,790\nIt tastes fishy.\n\n1173\n00:50:32,790 --> 00:50:36,220\nActually it doesn't have that strong of a\ntaste.\n\n1174\n00:50:36,220 --> 00:50:39,700\nUm, I would kind of describe it has like a\nbit of a spongy exterior.\n\n1175\n00:50:39,700 --> 00:50:40,700\nMmm.\n\n1176\n00:50:40,700 --> 00:50:41,700\nSpongy texture.\n\n1177\n00:50:41,700 --> 00:50:42,700\nYeah.\n\n1178\n00:50:42,700 --> 00:50:44,510\nSo it is really good.\n\n1179\n00:50:44,510 --> 00:50:59,230\nUm, I'm enjoying it big time.\n\n1180\n00:50:59,230 --> 00:51:04,520\nSo after coming to this market so many times\nwhile I lived here I just discovered something\n\n1181\n00:51:04,520 --> 00:51:05,520\nnew.\n\n1182\n00:51:05,520 --> 00:51:10,529\nThis market has two levels so we're going\ninto the basement area right now to see what\n\n1183\n00:51:10,529 --> 00:51:13,329\nwe can find in terms of food.\n\n1184\n00:51:13,329 --> 00:51:18,950\nMayak gimbap (마약김밥) juseyo.\n\n1185\n00:51:18,950 --> 00:51:20,359\nHana.\n\n1186\n00:51:20,359 --> 00:51:23,170\n(Speaking Korean)\n\n1187\n00:51:23,170 --> 00:51:24,579\nGamsahamnida.\n\n1188\n00:51:24,579 --> 00:51:28,170\nOkay so we're here in the basement level of\nthe Namdaemun Market (남대문시장).\n\n1189\n00:51:28,170 --> 00:51:30,559\nWe found a little treasure of a restaurant\nhere.\n\n1190\n00:51:30,559 --> 00:51:32,079\nJust a tiny little hole-in-the-wall place.\n\n1191\n00:51:32,079 --> 00:51:33,079\nYeah.\n\n1192\n00:51:33,079 --> 00:51:36,150\nAnd we are having mayak kimbap (마약김밥).\n\n1193\n00:51:36,150 --> 00:51:40,290\nAnd if you've never had gimbap (김밥) before\nthese are basically your Korean rice rolls.\n\n1194\n00:51:40,290 --> 00:51:44,680\nThat is kind of like a Korean form of like\na maki or sushi.\n\n1195\n00:51:44,680 --> 00:51:48,809\nAnd what makes these different from the ones\nthat you typically get at Gimbap restaurants\n\n1196\n00:51:48,809 --> 00:51:50,839\nis these are actually baby gimbap (마약김밥).\n\n1197\n00:51:50,839 --> 00:51:52,570\nYeah, they are miniature in size.\n\n1198\n00:51:52,570 --> 00:51:53,570\nRight.\n\n1199\n00:51:53,570 --> 00:51:57,580\nSo a normal gimbap (김밥) roll would be\nreally thick and bigger and go longer and\n\n1200\n00:51:57,580 --> 00:51:59,300\nthen it would be sliced up like this.\n\n1201\n00:51:59,300 --> 00:52:00,300\nYeah.\n\n1202\n00:52:00,300 --> 00:52:01,980\nBut these mayak gimbap (마약김밥) have\nnot been sliced.\n\n1203\n00:52:01,980 --> 00:52:03,789\nThey've just been made into little rolls.\n\n1204\n00:52:03,789 --> 00:52:04,789\nYeah.\n\n1205\n00:52:04,789 --> 00:52:05,820\nAnd so let's try it.\n\n1206\n00:52:05,820 --> 00:52:06,820\nLooks good.\n\n1207\n00:52:06,820 --> 00:52:07,930\nSo it is a little seaweed roll.\n\n1208\n00:52:07,930 --> 00:52:09,299\nIt has sesame seeds.\n\n1209\n00:52:09,299 --> 00:52:10,789\nAnd let's have a look at the filing.\n\n1210\n00:52:10,789 --> 00:52:11,789\nIt looks like radish.\n\n1211\n00:52:11,789 --> 00:52:13,580\nYeah, we've got radish and carrots.\n\n1212\n00:52:13,580 --> 00:52:15,130\nWe've got radish and carrot.\n\n1213\n00:52:15,130 --> 00:52:18,130\nI think it is a pure vegetarian one.\n\n1214\n00:52:18,130 --> 00:52:19,130\nVegetarian friendly.\n\n1215\n00:52:19,130 --> 00:52:20,130\nAnd they gave us a sauce.\n\n1216\n00:52:20,130 --> 00:52:21,710\nRight, let me try that.\n\n1217\n00:52:21,710 --> 00:52:23,710\nLet's try the sauce.\n\n1218\n00:52:23,710 --> 00:52:27,059\nOh yeah, that is like a almost like a wasabi\nsauce.\n\n1219\n00:52:27,059 --> 00:52:28,059\nWoo!\n\n1220\n00:52:28,059 --> 00:52:29,059\nSo it is spicy.\n\n1221\n00:52:29,059 --> 00:52:30,059\nI heard her say it is not spicy.\n\n1222\n00:52:30,059 --> 00:52:31,820\nMan, good thing you're trying it.\n\n1223\n00:52:31,820 --> 00:52:34,650\nAnd another cool thing she gave us soup.\n\n1224\n00:52:34,650 --> 00:52:36,140\nThis is a soup.\n\n1225\n00:52:36,140 --> 00:52:37,140\nLittle cups.\n\n1226\n00:52:37,140 --> 00:52:41,480\nThis is a soup that you often get with when\nyou get Odeng (오뎅).\n\n1227\n00:52:41,480 --> 00:52:42,880\nOther kind of fish cakes.\n\n1228\n00:52:42,880 --> 00:52:45,380\nIt is a light soup.\n\n1229\n00:52:45,380 --> 00:52:48,360\nYeah, so like soy base with chives.\n\n1230\n00:52:48,360 --> 00:52:50,200\nAlright, Audrey your turn.\n\n1231\n00:52:50,200 --> 00:52:51,380\nMy turn.\n\n1232\n00:52:51,380 --> 00:52:54,320\nI'll take one of these.\n\n1233\n00:52:54,320 --> 00:52:57,859\nMaybe one from the top actually.\n\n1234\n00:52:57,859 --> 00:52:59,950\nOh, I wouldn't mix it too much.\n\n1235\n00:52:59,950 --> 00:53:00,950\nNo, haha.\n\n1236\n00:53:00,950 --> 00:53:03,540\nYou're going to be in for a surprise.\n\n1237\n00:53:03,540 --> 00:53:07,789\nIt is still warm.\n\n1238\n00:53:07,789 --> 00:53:08,859\nThe rice is still warm.\n\n1239\n00:53:08,859 --> 00:53:10,610\nYeah, it just has been freshly made.\n\n1240\n00:53:10,610 --> 00:53:12,710\nThat is a lot of wasabi.\n\n1241\n00:53:12,710 --> 00:53:13,710\nYeah.\n\n1242\n00:53:13,710 --> 00:53:14,710\nWow.\n\n1243\n00:53:14,710 --> 00:53:15,710\nOh my gosh.\n\n1244\n00:53:15,710 --> 00:53:17,710\nIt is like a wasabi mustard.\n\n1245\n00:53:17,710 --> 00:53:19,940\nOh, you're feeling it.\n\n1246\n00:53:19,940 --> 00:53:20,940\nHahaha.\n\n1247\n00:53:20,940 --> 00:53:27,400\nI knew you were going to be in pain after\ndunking it in that deep.\n\n1248\n00:53:27,400 --> 00:53:28,400\nThat is hilarious.\n\n1249\n00:53:28,400 --> 00:53:29,400\nHahaha.\n\n1250\n00:53:29,400 --> 00:53:32,230\nYou didn't tell me it was that bad.\n\n1251\n00:53:32,230 --> 00:53:33,230\nJeez.\n\n1252\n00:53:33,230 --> 00:53:34,849\nThat is mean.\n\n1253\n00:53:34,849 --> 00:53:39,690\nAlright, have another bite without so much\non it.\n\n1254\n00:53:39,690 --> 00:53:43,269\nSo what do you think of the mayak gimbap (마약김밥)?\n\n1255\n00:53:43,269 --> 00:53:44,269\nI like it.\n\n1256\n00:53:44,269 --> 00:53:45,431\nIt is a perfect little snack.\n\n1257\n00:53:45,431 --> 00:53:48,349\nOh, I just sprayed some sesame seeds there.\n\n1258\n00:53:48,349 --> 00:53:51,279\nIt is a perfect little snack.\n\n1259\n00:53:51,279 --> 00:53:55,279\nYou know, then you have it packaged in these\nlittle containers to take it to go.\n\n1260\n00:53:55,279 --> 00:53:56,430\nEat it at a park.\n\n1261\n00:53:56,430 --> 00:53:58,269\nTake it home.\n\n1262\n00:53:58,269 --> 00:54:01,380\nAnd take it easy on the sauce guys.\n\n1263\n00:54:01,380 --> 00:54:02,470\nOne little dunk is enough.\n\n1264\n00:54:02,470 --> 00:54:06,640\nDon't uh go in to heavy like we did.\n\n1265\n00:54:06,640 --> 00:54:09,089\nSo we just found the jackpot here.\n\n1266\n00:54:09,089 --> 00:54:13,950\nYeah, we've found a place that sells all kinds\nof like western and American products here.\n\n1267\n00:54:13,950 --> 00:54:17,510\nWe've got peanut butter, we've got like Swiss\nhot chocolate over there.\n\n1268\n00:54:17,510 --> 00:54:18,510\nOh, Nutella.\n\n1269\n00:54:18,510 --> 00:54:19,510\nWe've got Nutella.\n\n1270\n00:54:19,510 --> 00:54:20,510\nWe've got special kinds of coffee.\n\n1271\n00:54:20,510 --> 00:54:27,020\nOh, I thought that was Vegemite for some reason.\n\n1272\n00:54:27,020 --> 00:54:31,221\nWe've got Quaker Oats in the background.\n\n1273\n00:54:31,221 --> 00:54:32,221\nSo are you coveting anything?\n\n1274\n00:54:32,221 --> 00:54:33,221\nHaha.\n\n1275\n00:54:33,221 --> 00:54:35,390\nWe're leaving here soon so I don't think we\ncan buy anything but I would get the massive\n\n1276\n00:54:35,390 --> 00:54:36,599\njar of peanut butter.\n\n1277\n00:54:36,599 --> 00:54:47,609\nThat would be on my wishlist.\n\n1278\n00:54:47,609 --> 00:54:50,930\nSo we may have come to Namdaemun (남대문)\nfor the street food; however, this is also\n\n1279\n00:54:50,930 --> 00:54:55,700\na great place if you're looking to get a bargain\non basically anything.\n\n1280\n00:54:55,700 --> 00:54:59,089\nYou can buy shoes here, clothes, winter jackets.\n\n1281\n00:54:59,089 --> 00:55:01,210\nToys for children.\n\n1282\n00:55:01,210 --> 00:55:02,640\nSchool supplies.\n\n1283\n00:55:02,640 --> 00:55:06,000\nBasically anything you can imagine you'll\nfind it here.\n\n1284\n00:55:06,000 --> 00:55:08,160\nPlus food.\n\n1285\n00:55:08,160 --> 00:55:09,240\nAnyeonghaseyo.\n\n1286\n00:55:09,240 --> 00:55:13,560\nOne jjinppang hana juseyo.\n\n1287\n00:55:13,560 --> 00:55:15,720\nHangye juseyo.\n\n1288\n00:55:15,720 --> 00:55:16,800\nNe.\n\n1289\n00:55:16,800 --> 00:55:17,880\nGamsahamnida.\n\n1290\n00:55:17,880 --> 00:55:23,280\nSo somebody found another snack.\n\n1291\n00:55:23,280 --> 00:55:27,599\nWhat did you get?\n\n1292\n00:55:27,599 --> 00:55:32,859\nYeah, we just found this place that specializes\nin Mandu (만두) and different other kinds\n\n1293\n00:55:32,859 --> 00:55:34,049\nof steamed buns.\n\n1294\n00:55:34,049 --> 00:55:39,160\nAnd we're getting something called Wang Jjinppang\n(왕찐빵) and Wang refers to the giant size\n\n1295\n00:55:39,160 --> 00:55:40,160\nof this.\n\n1296\n00:55:40,160 --> 00:55:41,160\nLook at how big this is.\n\n1297\n00:55:41,160 --> 00:55:42,160\nI'm putting this in my hand.\n\n1298\n00:55:42,160 --> 00:55:43,160\nIt is piping hot.\n\n1299\n00:55:43,160 --> 00:55:44,160\nYeah.\n\n1300\n00:55:44,160 --> 00:55:45,160\nSo I'm going to put it back in.\n\n1301\n00:55:45,160 --> 00:55:46,160\nTry not to burn yourself.\n\n1302\n00:55:46,160 --> 00:55:48,819\nIt is bigger than my hand so that is why you\nget the name wang.\n\n1303\n00:55:48,819 --> 00:55:53,450\nJjinppang (찐빵) I believe it going to have\nred bean paste inside so let's take a bite.\n\n1304\n00:55:53,450 --> 00:55:54,450\nOh yeah.\n\n1305\n00:55:54,450 --> 00:55:56,640\nLook at all of that.\n\n1306\n00:55:56,640 --> 00:55:57,640\nOh man.\n\n1307\n00:55:57,640 --> 00:55:58,640\nWoah.\n\n1308\n00:55:58,640 --> 00:55:59,819\nThat is so good.\n\n1309\n00:55:59,819 --> 00:56:05,279\nIt has been mashed up and it is very sweet\nbut you really taste the bean as well.\n\n1310\n00:56:05,279 --> 00:56:09,750\nYeah, so and it kind of looks like it has\na fluffy bread texture.\n\n1311\n00:56:09,750 --> 00:56:10,900\nIt is very fluffy bread.\n\n1312\n00:56:10,900 --> 00:56:15,529\nIt is piping hot and you can probably see\nthe steam coming off of it.\n\n1313\n00:56:15,529 --> 00:56:19,400\nSo I'm going in for another bite.\n\n1314\n00:56:19,400 --> 00:56:20,400\nMmmm.\n\n1315\n00:56:20,400 --> 00:56:21,400\nThat is so good.\n\n1316\n00:56:21,400 --> 00:56:22,400\nAnd this was one was really reasonably priced.\n\n1317\n00:56:22,400 --> 00:56:24,190\nIt was one thousand five hundred Won (원).\n\n1318\n00:56:24,190 --> 00:56:25,190\nSo ₩1500 KRW.\n\n1319\n00:56:25,190 --> 00:56:29,849\nSo a little bit less than one fifty US dollars\nso great value.\n\n1320\n00:56:29,849 --> 00:56:31,470\nMan, I'm loving this.\n\n1321\n00:56:31,470 --> 00:56:34,730\nSo something cool about Namdaemun Market (남대문시장)\nhere in Seoul (서울) is that you can go\n\n1322\n00:56:34,730 --> 00:56:38,930\ndown these little side alleys and you have\nlike these kind of tiny little hole in the\n\n1323\n00:56:38,930 --> 00:56:39,930\nwall restaurants.\n\n1324\n00:56:39,930 --> 00:56:43,960\nSo we're going to show you a bit of what that\nlooks like.\n\n1325\n00:56:43,960 --> 00:56:57,730\nSo it looks like we've stumbled upon some\nkind of musical slash cultural performance\n\n1326\n00:56:57,730 --> 00:57:06,430\nin the middle of the market.\n\n1327\n00:57:06,430 --> 00:57:11,410\nSo we're going to check it out before that\nends.\n\n1328\n00:57:11,410 --> 00:57:23,900\n(Korean traditional music and singing and\nchanting)\n\n1329\n00:57:23,900 --> 00:57:24,900\nAnyeonghaseyo.\n\n1330\n00:57:24,900 --> 00:57:25,900\nGoguma hana juseyo.\n\n1331\n00:57:25,900 --> 00:57:26,900\nAlmaeyo?\n\n1332\n00:57:26,900 --> 00:57:27,900\nCheon Won (원).\n\n1333\n00:57:27,900 --> 00:57:28,900\nGamsahamnida.\n\n1334\n00:57:28,900 --> 00:57:29,900\nWhat did you get?\n\n1335\n00:57:29,900 --> 00:57:31,589\nI got myself Goguma (고구마) which is Korean\nsweet potato.\n\n1336\n00:57:31,589 --> 00:57:32,812\nMan, is it ever hot.\n\n1337\n00:57:32,812 --> 00:57:33,812\nIt has been freshly steamed.\n\n1338\n00:57:33,812 --> 00:57:37,529\nIt was just steaming right in front of us\nso you can tell that it is hot.\n\n1339\n00:57:37,529 --> 00:57:39,170\nSo I'm just going to go in for a bite.\n\n1340\n00:57:39,170 --> 00:57:40,170\nYou can see.\n\n1341\n00:57:40,170 --> 00:57:41,170\nLook at that.\n\n1342\n00:57:41,170 --> 00:57:42,170\nPeel back the skin a bit.\n\n1343\n00:57:42,170 --> 00:57:43,170\nYou know what?\n\n1344\n00:57:43,170 --> 00:57:44,190\nYou can actually eat the skin.\n\n1345\n00:57:44,190 --> 00:57:45,440\nI've seen.\n\n1346\n00:57:45,440 --> 00:57:46,960\nI've when I lived here before I did eat the\nskin.\n\n1347\n00:57:46,960 --> 00:57:49,630\nSo I'm going to try a little bit.\n\n1348\n00:57:49,630 --> 00:57:51,910\nFirst without the skin.\n\n1349\n00:57:51,910 --> 00:57:53,940\nIt almost looks like pumpkin in terms of color.\n\n1350\n00:57:53,940 --> 00:57:54,940\nOh. and texture.\n\n1351\n00:57:54,940 --> 00:57:55,940\nOh.\n\n1352\n00:57:55,940 --> 00:57:57,810\nIt is very sweet.\n\n1353\n00:57:57,810 --> 00:57:59,430\nVery rich.\n\n1354\n00:57:59,430 --> 00:58:01,460\nIt tastes really really good.\n\n1355\n00:58:01,460 --> 00:58:04,200\nWould you have this for dessert?\n\n1356\n00:58:04,200 --> 00:58:06,240\nThis is like a natural fruit dessert.\n\n1357\n00:58:06,240 --> 00:58:07,240\nBasically.\n\n1358\n00:58:07,240 --> 00:58:08,240\nI mean it is not even a fruit.\n\n1359\n00:58:08,240 --> 00:58:09,609\nIt is a sweet potato (고구마).\n\n1360\n00:58:09,609 --> 00:58:13,990\nSo I'm going to try a bit of the skin this\ntime.\n\n1361\n00:58:13,990 --> 00:58:15,100\nMmmm.\n\n1362\n00:58:15,100 --> 00:58:18,430\nMy advice is honestly to eat the skin.\n\n1363\n00:58:18,430 --> 00:58:19,779\nIt is really good.\n\n1364\n00:58:19,779 --> 00:58:22,299\nAnd how much was this?\n\n1365\n00:58:22,299 --> 00:58:24,339\nThis was only cheon Won (원).\n\n1366\n00:58:24,339 --> 00:58:25,490\nOne thousand Won (원).\n\n1367\n00:58:25,490 --> 00:58:28,330\nSo again, less than one US dollar.\n\n1368\n00:58:28,330 --> 00:58:31,530\nDulgae juseyo.\n\n1369\n00:58:31,530 --> 00:58:33,130\nWow.\n\n1370\n00:58:33,130 --> 00:58:36,330\nHanguk Saram?\n\n1371\n00:58:36,330 --> 00:58:37,930\nHahaha.\n\n1372\n00:58:37,930 --> 00:58:41,140\nCanada Saram.\n\n1373\n00:58:41,140 --> 00:58:45,940\nAh, Canada Saram.\n\n1374\n00:58:45,940 --> 00:58:47,540\nNe.\n\n1375\n00:58:47,540 --> 00:58:52,350\nHangul mal chareyo?\n\n1376\n00:58:52,350 --> 00:58:57,150\nAnio chal motayo.\n\n1377\n00:58:57,150 --> 00:58:58,750\nGamsahamnida.\n\n1378\n00:58:58,750 --> 00:59:00,359\nHahaha.\n\n1379\n00:59:00,359 --> 00:59:04,030\nSo for our final snack of the day we are having\nHotteok (호떡).\n\n1380\n00:59:04,030 --> 00:59:08,869\nAnd I feel like we've shown this snack probably\na million times on our channel but we just\n\n1381\n00:59:08,869 --> 00:59:09,869\nlike it.\n\n1382\n00:59:09,869 --> 00:59:10,869\nIt is our favorite Korean food.\n\n1383\n00:59:10,869 --> 00:59:11,869\nThat much street food though.\n\n1384\n00:59:11,869 --> 00:59:13,170\nWhenever we see it we're like gotta get Hotteok\n(호떡).\n\n1385\n00:59:13,170 --> 00:59:17,710\nAnd it is the best way to end off a Korean\nstreet food taste test because you're getting\n\n1386\n00:59:17,710 --> 00:59:19,779\nsomething really sweet.\n\n1387\n00:59:19,779 --> 00:59:20,779\nReally tasty.\n\n1388\n00:59:20,779 --> 00:59:24,030\nYeah so, again in case you haven't memorized\nthis by now.\n\n1389\n00:59:24,030 --> 00:59:30,119\nHotteok (호떡) is like this fat fluffy pancake\nand inside it is filled with brown sugar,\n\n1390\n00:59:30,119 --> 00:59:33,250\ncinammon and pine nuts and it is just amazing.\n\n1391\n00:59:33,250 --> 00:59:34,250\nAmazing.\n\n1392\n00:59:34,250 --> 00:59:37,744\nIt is cooked and made hot so while you're\nbiting into it you get like these gooey bites\n\n1393\n00:59:37,744 --> 00:59:43,510\nand it is usually not until you get until\nabout the middle of it that you start really\n\n1394\n00:59:43,510 --> 00:59:44,690\ngetting a lot of the sauce.\n\n1395\n00:59:44,690 --> 00:59:46,579\nTry to see it there.\n\n1396\n00:59:46,579 --> 00:59:48,230\nIt is oozing that sugar.\n\n1397\n00:59:48,230 --> 00:59:49,230\nLook at that.\n\n1398\n00:59:49,230 --> 00:59:50,230\nIt is so hot.\n\n1399\n00:59:50,230 --> 00:59:51,230\nSo warm.\n\n1400\n00:59:51,230 --> 00:59:52,940\nAnd it was only one thousand Won (원).\n\n1401\n00:59:52,940 --> 00:59:53,940\nOh wow.\n\n1402\n00:59:53,940 --> 00:59:54,940\nLess than a dollar.\n\n1403\n00:59:54,940 --> 00:59:57,180\nWow, that is a great price especially for\nNamdaemun (남대문).\n\n1404\n00:59:57,180 --> 01:00:00,520\nLike it is typically it is one thousand Won\n(원) elsewhere but Namdaemun (남대문)\n\n1405\n01:00:00,520 --> 01:00:01,930\ncan be more expensive for sure.\n\n1406\n01:00:01,930 --> 01:00:03,470\nIt is so hot.\n\n1407\n01:00:03,470 --> 01:00:04,470\nAh.\n\n1408\n01:00:04,470 --> 01:00:05,470\nPiping hot huh?\n\n1409\n01:00:05,470 --> 01:00:07,809\nSo what is the verdict?\n\n1410\n01:00:07,809 --> 01:00:09,809\nGood quality one?\n\n1411\n01:00:09,809 --> 01:00:11,319\nIt is always great.\n\n1412\n01:00:11,319 --> 01:00:12,319\nMmmm.\n\n1413\n01:00:12,319 --> 01:00:14,660\nTime for me to try mine.\n\n1414\n01:00:14,660 --> 01:00:15,660\nOh.\n\n1415\n01:00:15,660 --> 01:00:16,660\nYou're right.\n\n1416\n01:00:16,660 --> 01:00:19,420\nThere is no such thing as a bad Hotteok (호떡).\n\n1417\n01:00:19,420 --> 01:00:20,420\nYeah.\n\n1418\n01:00:20,420 --> 01:00:22,750\nThis is like my favorite thing we've eaten\nat the market today.\n\n1419\n01:00:22,750 --> 01:00:23,750\nIt always is.\n\n1420\n01:00:23,750 --> 01:00:24,750\nAlways is.\n\n1421\n01:00:24,750 --> 01:00:25,750\nHotteok (호떡) always wins.\n\n1422\n01:00:25,750 --> 01:00:26,750\nNumber one.\n\n1423\n01:00:26,750 --> 01:00:30,240\nFor the win right at the end.\n\n1424\n01:00:30,240 --> 01:00:37,220\nLeaving satisfied?\n\n1425\n01:00:37,220 --> 01:00:38,309\nLeaving very satisfied.\n\n1426\n01:00:38,309 --> 01:00:42,789\nThat was, I mean actually I know I was going\nto eat a lot but I actually ended up eating\n\n1427\n01:00:42,789 --> 01:00:44,450\na whole lot more than I originally planned.\n\n1428\n01:00:44,450 --> 01:00:46,440\nLike that was a pig out for the ages.\n\n1429\n01:00:46,440 --> 01:00:48,599\nBut in a good way.\n\n1430\n01:00:48,599 --> 01:00:52,500\nSo if you're coming to Namdaemun Market (남대문시장)\nI think something that you should understand\n\n1431\n01:00:52,500 --> 01:00:56,619\nis that it is a little bit more touristy than\nsome of the other Korean more local Korean\n\n1432\n01:00:56,619 --> 01:00:57,619\nmarkets.\n\n1433\n01:00:57,619 --> 01:01:00,349\nAnd you can expect to pay a little bit more\nfor some of the Korean street food.\n\n1434\n01:01:00,349 --> 01:01:03,740\nA prime example of that was when we had Odeng\n(오뎅).\n\n1435\n01:01:03,740 --> 01:01:07,309\nNormally I pick that up elsewhere for maybe\nfive hundred Won (원).\n\n1436\n01:01:07,309 --> 01:01:08,309\n₩500 KRW.\n\n1437\n01:01:08,309 --> 01:01:09,309\nWhereas here I paid a thousand.\n\n1438\n01:01:09,309 --> 01:01:10,309\nSo I paid double.\n\n1439\n01:01:10,309 --> 01:01:14,090\nBut there were some treats that I had that\nwere exactly the same price including the\n\n1440\n01:01:14,090 --> 01:01:16,570\nHotteok (호떡) which was a thousand here.\n\n1441\n01:01:16,570 --> 01:01:18,099\nAlso a thousand in most other places.\n\n1442\n01:01:18,099 --> 01:01:19,500\nSo pretty good.\n\n1443\n01:01:19,500 --> 01:01:22,349\nSo anyways I hope you enjoyed this Korean\nstreet food (한국 길거리 음식) video\n\n1444\n01:01:22,349 --> 01:01:24,619\nand be sure to stay tuned on our channel every\nMonday.\n\n1445\n01:01:24,619 --> 01:01:26,940\nWe have new videos coming out from South Korea.\n\n1446\n01:01:26,940 --> 01:01:30,599\nAnd if you're new to our channel check out\nour 50 things to do in Seoul guide.\n\n1447\n01:01:30,599 --> 01:01:34,259\nSo we'll see you soon with new Korean content.\n\n1448\n01:01:34,259 --> 01:01:35,559\nLunchtime in Seoul (서울)!\n\n1449\n01:01:35,559 --> 01:01:40,080\nWe are having lunch today at like four in\nthe afternoon because we've been out sightseeing.\n\n1450\n01:01:40,080 --> 01:01:41,960\nSo we are starving.\n\n1451\n01:01:41,960 --> 01:01:43,470\nSo so hungry.\n\n1452\n01:01:43,470 --> 01:01:45,599\nAnd today we're going to be having Samgyetang\n(삼계탕).\n\n1453\n01:01:45,599 --> 01:01:47,130\nDid I pronounce that right?\n\n1454\n01:01:47,130 --> 01:01:48,130\nSamgyetang (蔘鷄湯).\n\n1455\n01:01:48,130 --> 01:01:49,130\nYep.\n\n1456\n01:01:49,130 --> 01:01:50,130\nThere you go.\n\n1457\n01:01:50,130 --> 01:01:55,009\nAnd this is a Ginseng Chicken soup and Sam\nhas ordered a variation of the dish so he's\n\n1458\n01:01:55,009 --> 01:01:57,609\nhaving Ginseng Chicken Porridge (삼계탕죽).\n\n1459\n01:01:57,609 --> 01:02:00,859\nSo we're going to show you what those two\ndishes look like.\n\n1460\n01:02:00,859 --> 01:02:04,190\nSo because this restaurant specializes in\nKorean Ginseng chicken.\n\n1461\n01:02:04,190 --> 01:02:07,849\nThere is actually five different ones you\ncan choose from so let's take a look at the\n\n1462\n01:02:07,849 --> 01:02:08,849\nmenu.\n\n1463\n01:02:08,849 --> 01:02:13,240\nAnd you have the one we ordered is supposed\nto be good for you health.\n\n1464\n01:02:13,240 --> 01:02:16,220\nNow there is another one that is good for\nbeauty.\n\n1465\n01:02:16,220 --> 01:02:17,220\nFor beauty.\n\n1466\n01:02:17,220 --> 01:02:18,859\nHow come you didn't order that one Sam?\n\n1467\n01:02:18,859 --> 01:02:20,869\nI've been looking a little scruffy these days.\n\n1468\n01:02:20,869 --> 01:02:21,869\nYou know what?\n\n1469\n01:02:21,869 --> 01:02:24,200\nI think I could use a beauty enhancement more\nthan anyone else.\n\n1470\n01:02:24,200 --> 01:02:25,440\nA beauty enhancing soup.\n\n1471\n01:02:25,440 --> 01:02:26,670\nOh my gosh.\n\n1472\n01:02:26,670 --> 01:02:30,190\nAnd then there is of course the Juk (죽)\none.\n\n1473\n01:02:30,190 --> 01:02:32,269\nThe Korean porridge version of that.\n\n1474\n01:02:32,269 --> 01:02:35,930\nAnd I've never had Samgyetang porridge (삼계탕죽)\nso that is going to be really interesting.\n\n1475\n01:02:35,930 --> 01:02:41,180\nI can't wait to try that one.\n\n1476\n01:02:41,180 --> 01:02:43,450\nOoh.\n\n1477\n01:02:43,450 --> 01:02:45,710\nGamsahamnida.\n\n1478\n01:02:45,710 --> 01:02:52,500\nLook at that.\n\n1479\n01:02:52,500 --> 01:02:57,029\nStill bubbling.\n\n1480\n01:02:57,029 --> 01:02:59,299\nGamsahamnida.\n\n1481\n01:02:59,299 --> 01:03:01,349\nSo the coolest thing just happened with our\nmeal.\n\n1482\n01:03:01,349 --> 01:03:05,810\nLike we were planning on ordering the Ginseng\nWine which is called Insamju (인삼주) and\n\n1483\n01:03:05,810 --> 01:03:07,579\nshe just brought it over as service.\n\n1484\n01:03:07,579 --> 01:03:08,579\nFor free.\n\n1485\n01:03:08,579 --> 01:03:09,829\nIt is like read my mind.\n\n1486\n01:03:09,829 --> 01:03:12,369\nThat is awesome.\n\n1487\n01:03:12,369 --> 01:03:19,270\nSo we have some Ginseng wine to compliment\nthe Ginseng soup and Ginseng porridge.\n\n1488\n01:03:19,270 --> 01:03:20,589\nLet's have a taste.\n\n1489\n01:03:20,589 --> 01:03:22,940\nSo let's try that Insamju (인삼주).\n\n1490\n01:03:22,940 --> 01:03:25,720\nIt doesn't have a strong smell.\n\n1491\n01:03:25,720 --> 01:03:29,809\nDoes it taste like medicine?\n\n1492\n01:03:29,809 --> 01:03:32,039\nOr is it pleasant?\n\n1493\n01:03:32,039 --> 01:03:34,009\nOh wow.\n\n1494\n01:03:34,009 --> 01:03:38,940\nLet me have another sip.\n\n1495\n01:03:38,940 --> 01:03:40,730\nIt really tastes like nothing.\n\n1496\n01:03:40,730 --> 01:03:42,319\nNothing else I've ever had before.\n\n1497\n01:03:42,319 --> 01:03:44,269\nI'm trying to think of a comparable.\n\n1498\n01:03:44,269 --> 01:03:48,070\nIt is a little bit fruity, little bit sweet.\n\n1499\n01:03:48,070 --> 01:03:53,210\nIt doesn't have a strong alcohol taste and\nit also doesn't have that strong of a ginseng\n\n1500\n01:03:53,210 --> 01:03:54,210\ntaste to be honest.\n\n1501\n01:03:54,210 --> 01:03:57,259\nIt tastes hints of it but it is kind of fascinating.\n\n1502\n01:03:57,259 --> 01:03:58,259\nHe's fascinated.\n\n1503\n01:03:58,259 --> 01:03:59,259\nInteresting.\n\n1504\n01:03:59,259 --> 01:04:01,730\nSo my Samgyetang (삼계탕) has arrived.\n\n1505\n01:04:01,730 --> 01:04:03,240\nCheck it out.\n\n1506\n01:04:03,240 --> 01:04:09,301\nSo since it is for one person you obviously\ndon't get the whole chicken but if you were\n\n1507\n01:04:09,301 --> 01:04:14,299\nordering a family sized one the chicken would\nactually be stuffed with rice and garlic so\n\n1508\n01:04:14,299 --> 01:04:15,880\nI have a smaller portion.\n\n1509\n01:04:15,880 --> 01:04:17,520\nI still there is some inside.\n\n1510\n01:04:17,520 --> 01:04:18,520\nYeah.\n\n1511\n01:04:18,520 --> 01:04:19,520\nMaybe not much though.\n\n1512\n01:04:19,520 --> 01:04:21,809\nSometimes it comes with jujubes as well.\n\n1513\n01:04:21,809 --> 01:04:22,809\nYeah.\n\n1514\n01:04:22,809 --> 01:04:24,420\nSo yeah, it is like a very light broth.\n\n1515\n01:04:24,420 --> 01:04:27,990\nIt looks like chicken soup when you have a\ncold.\n\n1516\n01:04:27,990 --> 01:04:28,990\nYeah.\n\n1517\n01:04:28,990 --> 01:04:32,249\nI know that it is considered one of the healthier\ndishes that you can have in Korea.\n\n1518\n01:04:32,249 --> 01:04:33,249\nOh.\n\n1519\n01:04:33,249 --> 01:04:35,440\nIt has a lot of health benefits associated\nwith it.\n\n1520\n01:04:35,440 --> 01:04:40,140\nAnd look at this there is like a teabag but\nI think it is probably filled with spices.\n\n1521\n01:04:40,140 --> 01:04:41,140\nYeah.\n\n1522\n01:04:41,140 --> 01:04:42,140\nLook.\n\n1523\n01:04:42,140 --> 01:04:43,140\nThat is pretty cool.\n\n1524\n01:04:43,140 --> 01:04:45,660\nThat is going to make the broth super flavorful.\n\n1525\n01:04:45,660 --> 01:04:46,660\nAnd it is a thicker broth.\n\n1526\n01:04:46,660 --> 01:04:47,660\nIs it?\n\n1527\n01:04:47,660 --> 01:04:48,660\nYeah.\n\n1528\n01:04:48,660 --> 01:04:49,660\nMmmmm.\n\n1529\n01:04:49,660 --> 01:04:51,940\nThat is nice.\n\n1530\n01:04:51,940 --> 01:04:57,180\nHow do you like that?\n\n1531\n01:04:57,180 --> 01:04:59,240\nIt has a lot of spices.\n\n1532\n01:04:59,240 --> 01:05:01,410\nI mean lots of new spices for me.\n\n1533\n01:05:01,410 --> 01:05:03,470\nA quick question is this your first time to\ntry this?\n\n1534\n01:05:03,470 --> 01:05:06,869\nI had it once before many years ago.\n\n1535\n01:05:06,869 --> 01:05:09,650\nSo and it has been a long time for me too.\n\n1536\n01:05:09,650 --> 01:05:10,650\nYeah.\n\n1537\n01:05:10,650 --> 01:05:11,650\nBut this isn't bad.\n\n1538\n01:05:11,650 --> 01:05:13,640\nWhat do you think?\n\n1539\n01:05:13,640 --> 01:05:15,200\nIt is nice.\n\n1540\n01:05:15,200 --> 01:05:16,760\nI like it.\n\n1541\n01:05:16,760 --> 01:05:19,049\nI think I got some of the chicken breast here.\n\n1542\n01:05:19,049 --> 01:05:21,279\nSo I'm just going to break it apart.\n\n1543\n01:05:21,279 --> 01:05:22,829\nThe chicken still has the skin on it and bones.\n\n1544\n01:05:22,829 --> 01:05:25,069\nPlop that on the plate.\n\n1545\n01:05:25,069 --> 01:05:26,859\nOh, lots of bones.\n\n1546\n01:05:26,859 --> 01:05:27,859\nOh my.\n\n1547\n01:05:27,859 --> 01:05:28,859\nBe careful.\n\n1548\n01:05:28,859 --> 01:05:31,730\nI know this is going to be tricky with chopsticks.\n\n1549\n01:05:31,730 --> 01:05:34,240\nHow am I going to manage?\n\n1550\n01:05:34,240 --> 01:05:35,240\nHahaha.\n\n1551\n01:05:35,240 --> 01:05:36,240\nThe true test.\n\n1552\n01:05:36,240 --> 01:05:39,400\nHas Audrey mastered the use of chopsticks.\n\n1553\n01:05:39,400 --> 01:05:40,530\nLet's see.\n\n1554\n01:05:40,530 --> 01:05:42,930\nDuh duh duh.\n\n1555\n01:05:42,930 --> 01:05:46,950\nLet's pick out the bone.\n\n1556\n01:05:46,950 --> 01:05:47,950\nThis is the wishbone.\n\n1557\n01:05:47,950 --> 01:05:49,269\nOh my gosh.\n\n1558\n01:05:49,269 --> 01:05:50,829\nSo do you want to make a wish?\n\n1559\n01:05:50,829 --> 01:05:51,829\nLet's break that.\n\n1560\n01:05:51,829 --> 01:05:54,309\nFirst you try some of the chicken and then\nwe'll do that.\n\n1561\n01:05:54,309 --> 01:05:55,880\nLet's save that for later.\n\n1562\n01:05:55,880 --> 01:05:56,880\nLet's put it here.\n\n1563\n01:05:56,880 --> 01:05:57,880\nSave it here.\n\n1564\n01:05:57,880 --> 01:05:58,880\nOh my, so much going on.\n\n1565\n01:05:58,880 --> 01:05:59,880\nThere is so much excitement here.\n\n1566\n01:05:59,880 --> 01:06:00,880\nOkay.\n\n1567\n01:06:00,880 --> 01:06:01,880\nYeah.\n\n1568\n01:06:01,880 --> 01:06:07,019\nIt is a good meal.\n\n1569\n01:06:07,019 --> 01:06:12,279\nI like it.\n\n1570\n01:06:12,279 --> 01:06:13,740\nChicken nice and tender?\n\n1571\n01:06:13,740 --> 01:06:14,740\nMmmmm.\n\n1572\n01:06:14,740 --> 01:06:17,440\nSuper tender and you know what the food came\nout so fast.\n\n1573\n01:06:17,440 --> 01:06:21,430\nI think they probably are just working on\nit before anyone shows up you know.\n\n1574\n01:06:21,430 --> 01:06:22,630\nBecause it was here right away.\n\n1575\n01:06:22,630 --> 01:06:26,410\nYeah, we're not eating at a typical dinner\ntime so maybe they were getting it ready for\n\n1576\n01:06:26,410 --> 01:06:27,410\nthe dinner crowd.\n\n1577\n01:06:27,410 --> 01:06:28,529\nFor the dinner crowd yeah.\n\n1578\n01:06:28,529 --> 01:06:29,559\nMaybe it was leftover from lunch.\n\n1579\n01:06:29,559 --> 01:06:32,950\nWe're kind of in between the lunch and dinnertime.\n\n1580\n01:06:32,950 --> 01:06:35,670\nSo Sam here ready to dig in?\n\n1581\n01:06:35,670 --> 01:06:38,200\nYeah, let's check out what the Juk (죽) form\nlooks like.\n\n1582\n01:06:38,200 --> 01:06:40,349\nOkay so you can see that it is a lot thicker\nthan mine.\n\n1583\n01:06:40,349 --> 01:06:41,769\nYeah, it is very thick.\n\n1584\n01:06:41,769 --> 01:06:43,869\nSo I'm going to give that a good stir.\n\n1585\n01:06:43,869 --> 01:06:44,869\nYeah.\n\n1586\n01:06:44,869 --> 01:06:47,869\nAnd you can tell that the chicken has already\nbeen de-boned.\n\n1587\n01:06:47,869 --> 01:06:50,059\nI can of like that.\n\n1588\n01:06:50,059 --> 01:06:51,269\nIt is less work for you.\n\n1589\n01:06:51,269 --> 01:06:52,269\nYeah, less work.\n\n1590\n01:06:52,269 --> 01:06:53,269\nSo let's try that.\n\n1591\n01:06:53,269 --> 01:06:54,410\nIt looks really hot.\n\n1592\n01:06:54,410 --> 01:06:55,410\nPiping hot.\n\n1593\n01:06:55,410 --> 01:06:57,829\nI'm going to blow on it.\n\n1594\n01:06:57,829 --> 01:06:59,299\nDon't burn yourself.\n\n1595\n01:06:59,299 --> 01:07:03,660\nI also noticed yours had um black sesame seeds\non top.\n\n1596\n01:07:03,660 --> 01:07:04,660\nMmmmm.\n\n1597\n01:07:04,660 --> 01:07:05,660\nHow is that?\n\n1598\n01:07:05,660 --> 01:07:06,990\nOh, wow.\n\n1599\n01:07:06,990 --> 01:07:08,150\nThat is delicious.\n\n1600\n01:07:08,150 --> 01:07:09,150\nYeah?\n\n1601\n01:07:09,150 --> 01:07:10,150\nYeah.\n\n1602\n01:07:10,150 --> 01:07:15,470\nIt has got like it is such a thick juk (죽)\nlike broth.\n\n1603\n01:07:15,470 --> 01:07:20,400\nThe porridge-y broth and then I really taste\na lot of the tastes like the shredded chicken\n\n1604\n01:07:20,400 --> 01:07:22,619\nand then I think I had something like pine\nnut in there.\n\n1605\n01:07:22,619 --> 01:07:24,970\nOh, so that was really tasty.\n\n1606\n01:07:24,970 --> 01:07:25,970\nNice.\n\n1607\n01:07:25,970 --> 01:07:27,109\nLook at that.\n\n1608\n01:07:27,109 --> 01:07:28,809\nGoing in for another bite.\n\n1609\n01:07:28,809 --> 01:07:37,730\nYeah, and it is just a really nice meal to\nbe having in autumn when it is cool out.\n\n1610\n01:07:37,730 --> 01:07:38,730\nGood stuff, huh?\n\n1611\n01:07:38,730 --> 01:07:40,060\nI'm a big fan of this.\n\n1612\n01:07:40,060 --> 01:07:41,060\nI have to admit.\n\n1613\n01:07:41,060 --> 01:07:44,569\nI wasn't coming in with the highest expectations\nbut this has won me over.\n\n1614\n01:07:44,569 --> 01:07:46,450\nOkay, so we are going to swap dishes.\n\n1615\n01:07:46,450 --> 01:07:49,119\nSam is going in to my bowl.\n\n1616\n01:07:49,119 --> 01:07:52,089\nSo I've been able to located where the rice\nis in the middle of the chicken.\n\n1617\n01:07:52,089 --> 01:07:53,089\nOh la lah.\n\n1618\n01:07:53,089 --> 01:07:54,970\nSo that is going to be my first bite.\n\n1619\n01:07:54,970 --> 01:07:59,539\nRice has been located.\n\n1620\n01:07:59,539 --> 01:08:03,980\nOh, that is some special rice.\n\n1621\n01:08:03,980 --> 01:08:05,881\nIt has got a flavor to it.\n\n1622\n01:08:05,881 --> 01:08:09,690\nIt is not plain and it is extra sticky.\n\n1623\n01:08:09,690 --> 01:08:10,690\nExtra glutinous.\n\n1624\n01:08:10,690 --> 01:08:11,690\nYeah.\n\n1625\n01:08:11,690 --> 01:08:12,690\nThat is just delicoius.\n\n1626\n01:08:12,690 --> 01:08:13,690\nI'm loving it so far.\n\n1627\n01:08:13,690 --> 01:08:14,690\nThat is cool.\n\n1628\n01:08:14,690 --> 01:08:15,690\nAnd you know what else I noticed?\n\n1629\n01:08:15,690 --> 01:08:18,630\nSince this is more of a simple dish they've\nalso given us a sauce over here.\n\n1630\n01:08:18,630 --> 01:08:19,630\nYep.\n\n1631\n01:08:19,630 --> 01:08:24,440\nI think that is a ssamjang sauce (쌈장)\nand it looks like we also have kimchi (김치)\n\n1632\n01:08:24,440 --> 01:08:25,440\nand we have peppers.\n\n1633\n01:08:25,440 --> 01:08:26,549\nWant to try some of that?\n\n1634\n01:08:26,549 --> 01:08:29,139\nYeah, I'm going to try some of that with chicken.\n\n1635\n01:08:29,139 --> 01:08:30,139\nOkay.\n\n1636\n01:08:30,139 --> 01:08:32,259\nOkay, time to try some of the chicken.\n\n1637\n01:08:32,259 --> 01:08:35,529\nAnd I don't know if you're supposed to do\nthis but I am putting it in to the ssamjang\n\n1638\n01:08:35,529 --> 01:08:36,529\n(쌈장).\n\n1639\n01:08:36,529 --> 01:08:37,529\nThat is how you're doing it.\n\n1640\n01:08:37,529 --> 01:08:38,529\nThat is how we're rolling.\n\n1641\n01:08:38,529 --> 01:08:41,219\nI'm sure we could probably just plop some\nof it in the soup as well.\n\n1642\n01:08:41,219 --> 01:08:43,420\nSo that has got red pepper paste and also\nsoybean paste.\n\n1643\n01:08:43,420 --> 01:08:47,109\nSo it should be a little bit of spice.\n\n1644\n01:08:47,109 --> 01:08:48,199\nMmmmm.\n\n1645\n01:08:48,199 --> 01:08:49,279\nWow.\n\n1646\n01:08:49,279 --> 01:08:50,359\nYeah.\n\n1647\n01:08:50,359 --> 01:08:53,489\nIt really tastes good with the ssamjang sauce\n(쌈장).\n\n1648\n01:08:53,489 --> 01:08:55,889\n.And that chicken is really tender.\n\n1649\n01:08:55,889 --> 01:08:56,920\nI know.\n\n1650\n01:08:56,920 --> 01:08:58,989\nIt is so good.\n\n1651\n01:08:58,989 --> 01:09:00,960\nNow I'm going to taste the porridge.\n\n1652\n01:09:00,960 --> 01:09:02,000\nThe juk (죽).\n\n1653\n01:09:02,000 --> 01:09:03,380\nSo look at that.\n\n1654\n01:09:03,380 --> 01:09:04,520\nA lot thicker.\n\n1655\n01:09:04,520 --> 01:09:10,920\nIt looks like there is some nuts and seeds\nin there.\n\n1656\n01:09:10,920 --> 01:09:12,060\nAlright.\n\n1657\n01:09:12,060 --> 01:09:17,799\nYou're going to like this.\n\n1658\n01:09:17,799 --> 01:09:21,589\nI just have a feeling.\n\n1659\n01:09:21,589 --> 01:09:22,589\nMmmmm.\n\n1660\n01:09:22,589 --> 01:09:23,589\nMmmmm.\n\n1661\n01:09:23,589 --> 01:09:24,589\nIsn't that good.\n\n1662\n01:09:24,589 --> 01:09:25,589\nOh my.\n\n1663\n01:09:25,589 --> 01:09:26,589\nThe pine nuts.\n\n1664\n01:09:26,589 --> 01:09:27,589\nThat is where the magic is happening.\n\n1665\n01:09:27,589 --> 01:09:28,589\nIsn't that good?\n\n1666\n01:09:28,589 --> 01:09:29,589\nWhat a nice addition.\n\n1667\n01:09:29,589 --> 01:09:30,589\nAnd you know what?\n\n1668\n01:09:30,589 --> 01:09:31,589\nI think I also had a raisin in there.\n\n1669\n01:09:31,589 --> 01:09:34,790\nYeah, that might have been a raisin or it\nmight have been the jujube.\n\n1670\n01:09:34,790 --> 01:09:36,759\nKind of like a date.\n\n1671\n01:09:36,759 --> 01:09:37,759\nMmmmm.\n\n1672\n01:09:37,759 --> 01:09:38,759\nTasty?\n\n1673\n01:09:38,759 --> 01:09:39,759\nIt is really good.\n\n1674\n01:09:39,759 --> 01:09:40,759\nI think I may like yours better.\n\n1675\n01:09:40,759 --> 01:09:41,759\nHahaha.\n\n1676\n01:09:41,759 --> 01:09:42,759\nOf course you do.\n\n1677\n01:09:42,759 --> 01:09:43,819\nI always order the best one.\n\n1678\n01:09:43,819 --> 01:09:44,819\nYou do.\n\n1679\n01:09:44,819 --> 01:09:46,839\nTime for the wishbone break session.\n\n1680\n01:09:46,839 --> 01:09:48,190\nMake a wish.\n\n1681\n01:09:48,190 --> 01:09:49,540\nOne, two, three.\n\n1682\n01:09:49,540 --> 01:09:50,540\nWait, I haven't made a wish.\n\n1683\n01:09:50,540 --> 01:09:51,630\nI forgot to make a wish.\n\n1684\n01:09:51,630 --> 01:09:52,630\nOne.\n\n1685\n01:09:52,630 --> 01:09:53,630\nThe wish.\n\n1686\n01:09:53,630 --> 01:09:54,739\nOne, two, three.\n\n1687\n01:09:54,739 --> 01:09:55,739\nUh.\n\n1688\n01:09:55,739 --> 01:09:56,739\nTry again.\n\n1689\n01:09:56,739 --> 01:09:57,850\nOne, two, three.\n\n1690\n01:09:57,850 --> 01:09:59,260\nOh, you got the long end.\n\n1691\n01:09:59,260 --> 01:10:00,260\nI got the wish.\n\n1692\n01:10:00,260 --> 01:10:01,330\nWhat is your wish?\n\n1693\n01:10:01,330 --> 01:10:02,590\nWell, I can't tell you.\n\n1694\n01:10:02,590 --> 01:10:03,590\nHahaha.\n\n1695\n01:10:03,590 --> 01:10:05,179\nDon't worry it is good for both of us.\n\n1696\n01:10:05,179 --> 01:10:06,230\nI hope so.\n\n1697\n01:10:06,230 --> 01:10:07,230\nBoop.\n\n1698\n01:10:07,230 --> 01:10:08,470\nAlright, so we are done at this point.\n\n1699\n01:10:08,470 --> 01:10:10,920\nThat was a very filling meal.\n\n1700\n01:10:10,920 --> 01:10:14,460\nAnd I have to say like I am sweating profusely\nfrom this.\n\n1701\n01:10:14,460 --> 01:10:18,690\nAnd I remember when I tried this in the summer\nlike many years ago I was doing the same thing.\n\n1702\n01:10:18,690 --> 01:10:23,270\nI was sweating even more but this is definitely\na kind of meal that makes you sweat afterwards.\n\n1703\n01:10:23,270 --> 01:10:26,900\nIt is just piping hot and just the types of\ningredients they have.\n\n1704\n01:10:26,900 --> 01:10:28,650\nBut anyways on to price point.\n\n1705\n01:10:28,650 --> 01:10:31,880\nSo it was both of these dishes were thirteen\nthousand Won (원).\n\n1706\n01:10:31,880 --> 01:10:33,500\nSo in total twenty six thousand.\n\n1707\n01:10:33,500 --> 01:10:34,810\n₩26,000 KRW.\n\n1708\n01:10:34,810 --> 01:10:38,420\nWhich is about roughly twenty two, twenty\none US dollars.\n\n1709\n01:10:38,420 --> 01:10:40,530\nSo it was good value.\n\n1710\n01:10:40,530 --> 01:10:41,850\nI mean we're leaving full.\n\n1711\n01:10:41,850 --> 01:10:46,830\nIt is not as cheap as some of the other Korean\nsoups or stews but when you consider the ingredients\n\n1712\n01:10:46,830 --> 01:10:50,590\ninvolved - the ginseng, the chicken and whatnot\nyou can see why it is is a bit more expensive.\n\n1713\n01:10:50,590 --> 01:10:55,530\nBut definitely something we highly recommend\nand we came here not sure if we were going\n\n1714\n01:10:55,530 --> 01:10:57,540\nto like it or not and we're leaving big fans.\n\n1715\n01:10:57,540 --> 01:11:01,130\nI think we would come back again soon if we\ncan.\n\n1716\n01:11:01,130 --> 01:11:03,219\nSo it is dinnertime in the hood.\n\n1717\n01:11:03,219 --> 01:11:04,840\nHello from Hapjeong (합정).\n\n1718\n01:11:04,840 --> 01:11:08,420\nYeah, we're starving and we can't wait to\nhave some Korean barbecue (고기구이).\n\n1719\n01:11:08,420 --> 01:11:13,429\nThis time instead of pork or other types of\nmeat we're going in for some chicken.\n\n1720\n01:11:13,429 --> 01:11:14,429\nChicken.\n\n1721\n01:11:14,429 --> 01:11:16,860\nSpicy chicken awaits us.\n\n1722\n01:11:16,860 --> 01:11:23,739\nAlright, let's go.\n\n1723\n01:11:23,739 --> 01:11:27,170\nSam is always scouting the area for new restaurants.\n\n1724\n01:11:27,170 --> 01:11:28,170\nAnything interesting?\n\n1725\n01:11:28,170 --> 01:11:29,170\nSeriously, I am.\n\n1726\n01:11:29,170 --> 01:11:31,430\nWell, I found a place that does Haemultang\n(해물탕) with I think is like a seafood\n\n1727\n01:11:31,430 --> 01:11:32,430\nstew.\n\n1728\n01:11:32,430 --> 01:11:33,430\nOh.\n\n1729\n01:11:33,430 --> 01:11:38,730\nAnd we also found another Juk (죽) place\nthat does Korean porridge and we found a tonne\n\n1730\n01:11:38,730 --> 01:11:43,230\nof barbecue places so we've got like options\ngalore here.\n\n1731\n01:11:43,230 --> 01:11:48,159\nOh la lah.\n\n1732\n01:11:48,159 --> 01:11:49,989\nAlright Sammy boy.\n\n1733\n01:11:49,989 --> 01:11:51,030\nWhat is happening tonight?\n\n1734\n01:11:51,030 --> 01:11:56,010\nWhat is happening is we're going to be having\nsome spicy Korean barbecue chicken.\n\n1735\n01:11:56,010 --> 01:11:57,010\nYes.\n\n1736\n01:11:57,010 --> 01:11:58,010\nAnd I can't wait for it to come.\n\n1737\n01:11:58,010 --> 01:12:01,743\nIt is Dak Galbi (닭갈비) and it is a little\nbit different than the Dalk Galbi (닭갈비)\n\n1738\n01:12:01,743 --> 01:12:03,120\nwe normally have, isn't it?\n\n1739\n01:12:03,120 --> 01:12:04,960\nSo how would you explain the one that we normally\nhave?\n\n1740\n01:12:04,960 --> 01:12:06,980\nOkay, so normally it is like a stir-fry.\n\n1741\n01:12:06,980 --> 01:12:11,340\nThey cook it in a pot with potatoes and cabbage\nand whole bunch of other ingredients.\n\n1742\n01:12:11,340 --> 01:12:16,449\nYeah, like rice cakes and different vegetables\nbut this one is just going to be pure like\n\n1743\n01:12:16,449 --> 01:12:17,449\nmeat on the grill.\n\n1744\n01:12:17,449 --> 01:12:18,449\nChicken on the grill.\n\n1745\n01:12:18,449 --> 01:12:19,449\nYeah.\n\n1746\n01:12:19,449 --> 01:12:20,449\nAnd you cook it yourself.\n\n1747\n01:12:20,449 --> 01:12:21,449\nAnd it has got the gochujang (고추장) sauce.\n\n1748\n01:12:21,449 --> 01:12:24,739\nThe spicy red pepper sauce so we can't wait\nfor that to come to the table.\n\n1749\n01:12:24,739 --> 01:12:29,320\nSo while Sam is chugging on the beer I'm going\nto have some iced tea.\n\n1750\n01:12:29,320 --> 01:12:31,200\nKeeping things classy over here.\n\n1751\n01:12:31,200 --> 01:12:33,940\nIf I can open the bottle.\n\n1752\n01:12:33,940 --> 01:12:35,320\nOh my gosh.\n\n1753\n01:12:35,320 --> 01:12:37,840\nPlease for the love of God.\n\n1754\n01:12:37,840 --> 01:12:38,840\nHahaha.\n\n1755\n01:12:38,840 --> 01:12:42,280\nYou know what, usually you get me to open\nbottles for you.\n\n1756\n01:12:42,280 --> 01:12:43,280\nI know.\n\n1757\n01:12:43,280 --> 01:12:44,280\nOh wow.\n\n1758\n01:12:44,280 --> 01:12:45,280\nLook what is here.\n\n1759\n01:12:45,280 --> 01:12:46,280\nHere it comes the fire.\n\n1760\n01:12:46,280 --> 01:12:47,280\nGamsahamnida.\n\n1761\n01:12:47,280 --> 01:12:48,280\nThere it is.\n\n1762\n01:12:48,280 --> 01:12:49,280\nOh my.\n\n1763\n01:12:49,280 --> 01:12:50,280\nSo now.\n\n1764\n01:12:50,280 --> 01:12:51,280\nIt is scary.\n\n1765\n01:12:51,280 --> 01:12:53,640\nNow it is just time for the chicken but before\nthat comes.\n\n1766\n01:12:53,640 --> 01:12:54,790\nYeah, you can put your hands by it.\n\n1767\n01:12:54,790 --> 01:12:55,790\nIt is really cold.\n\n1768\n01:12:55,790 --> 01:12:56,910\nToday was the coldest day.\n\n1769\n01:12:56,910 --> 01:12:57,910\nIt was freezing.\n\n1770\n01:12:57,910 --> 01:12:59,760\nIn Seoul I think so far this fall.\n\n1771\n01:12:59,760 --> 01:13:05,480\nI think it was like a high of five or seven\ndegrees so it is like winter is coming but\n\n1772\n01:13:05,480 --> 01:13:07,230\nit still it is just the turn of November so.\n\n1773\n01:13:07,230 --> 01:13:08,230\nHow does it taste?\n\n1774\n01:13:08,230 --> 01:13:10,050\nLovely now that the fire is here everything\nis good.\n\n1775\n01:13:10,050 --> 01:13:13,469\nYeah, it is lovely but how is the drink taste?\n\n1776\n01:13:13,469 --> 01:13:15,500\nThe drink is good.\n\n1777\n01:13:15,500 --> 01:13:17,540\nIt is iced tea.\n\n1778\n01:13:17,540 --> 01:13:20,710\nNot sweet.\n\n1779\n01:13:20,710 --> 01:13:33,869\nSo now we wait for the chicken to cook and\njust smell the lovely aromas.\n\n1780\n01:13:33,869 --> 01:13:38,810\nUm, okay so basically I think we're having\nchicken thighs because he took the pair of\n\n1781\n01:13:38,810 --> 01:13:44,480\nscissors and cut off the drumstick so those\ntake a little bit longer to cook and then\n\n1782\n01:13:44,480 --> 01:13:48,230\nthe rest of the meat will cook faster and\nit just smells so good.\n\n1783\n01:13:48,230 --> 01:13:49,230\nRight now.\n\n1784\n01:13:49,230 --> 01:13:50,230\nIt smells awesome.\n\n1785\n01:13:50,230 --> 01:13:51,230\nSo good.\n\n1786\n01:13:51,230 --> 01:13:52,530\nLike I just love that guchujang (苦椒醬)\nsauce.\n\n1787\n01:13:52,530 --> 01:13:53,530\nYeah.\n\n1788\n01:13:53,530 --> 01:13:54,730\nIt is going to be so good and so spicy.\n\n1789\n01:13:54,730 --> 01:13:56,230\nI know and the last meal I had today was breakfast.\n\n1790\n01:13:56,230 --> 01:13:59,870\nIt was a late breakfast but I mean it has\nbeen a while.\n\n1791\n01:13:59,870 --> 01:14:03,150\nLike it is dark out so I'm ready for this.\n\n1792\n01:14:03,150 --> 01:14:06,520\nBut we don't want to eat raw chicken so we\nwait.\n\n1793\n01:14:06,520 --> 01:14:10,650\nAlright, so until the chicken cooks I'm going\nto get started on the tofu.\n\n1794\n01:14:10,650 --> 01:14:14,139\nYeah the banchan (반찬) here looks really\ngood.\n\n1795\n01:14:14,139 --> 01:14:15,139\nSoft.\n\n1796\n01:14:15,139 --> 01:14:16,590\nTofu in a spicy sauce.\n\n1797\n01:14:16,590 --> 01:14:19,520\nA huge piece of spicy tofu.\n\n1798\n01:14:19,520 --> 01:14:21,550\nOh yeah.\n\n1799\n01:14:21,550 --> 01:14:23,580\nGood stuff?\n\n1800\n01:14:23,580 --> 01:14:24,600\nMmmm.\n\n1801\n01:14:24,600 --> 01:14:26,630\nSpicy too?\n\n1802\n01:14:26,630 --> 01:14:27,650\nMmm.\n\n1803\n01:14:27,650 --> 01:14:28,960\nEverything is spicy in this restaurant.\n\n1804\n01:14:28,960 --> 01:14:34,190\nI haven't had anything that didn't leave my\nmouth on fire.\n\n1805\n01:14:34,190 --> 01:14:36,060\nEspecially the chicken.\n\n1806\n01:14:36,060 --> 01:14:37,929\nAt long last.\n\n1807\n01:14:37,929 --> 01:14:39,800\nAt long last.\n\n1808\n01:14:39,800 --> 01:14:42,290\nSo it is ready to eat.\n\n1809\n01:14:42,290 --> 01:14:43,290\nChicken.\n\n1810\n01:14:43,290 --> 01:14:45,639\nHere is the piece of Korean spicy chicken.\n\n1811\n01:14:45,639 --> 01:14:49,260\nSo before I eat it I'm going to take it for\na bit of a swim in the ssamjang ( 쌈장)\n\n1812\n01:14:49,260 --> 01:14:50,260\nsauce.\n\n1813\n01:14:50,260 --> 01:14:51,659\nSo you're going to make it even more spicy?\n\n1814\n01:14:51,659 --> 01:14:52,869\nMake it even more spicy.\n\n1815\n01:14:52,869 --> 01:14:53,869\nI love this sauce.\n\n1816\n01:14:53,869 --> 01:14:54,869\nThis is like the best sauce.\n\n1817\n01:14:54,869 --> 01:14:59,080\nIt is a mixture of the gochujang (고추장)\nwhich is the Korean spicy sauce.\n\n1818\n01:14:59,080 --> 01:15:01,590\nThe Korean red pepper sauce along with the\nsoybean sauce.\n\n1819\n01:15:01,590 --> 01:15:03,092\nAlright Sam, you eat the lettuce with chopsticks.\n\n1820\n01:15:03,092 --> 01:15:05,560\nI know but I thought maybe it was cut a little\nbit bigger but no.\n\n1821\n01:15:05,560 --> 01:15:06,560\nNo.\n\n1822\n01:15:06,560 --> 01:15:07,560\nIt is really small.\n\n1823\n01:15:07,560 --> 01:15:08,570\nNow I will eat it with chopsticks.\n\n1824\n01:15:08,570 --> 01:15:13,480\nI'll tell you what I'll put the meat in and\nthen I'll grab some lettuce.\n\n1825\n01:15:13,480 --> 01:15:14,480\nThere you go.\n\n1826\n01:15:14,480 --> 01:15:15,480\nOh yeah.\n\n1827\n01:15:15,480 --> 01:15:16,480\nWow.\n\n1828\n01:15:16,480 --> 01:15:17,480\nThat is super spicy.\n\n1829\n01:15:17,480 --> 01:15:22,520\nReally juicy, really tender and then I'm going\nto put it in a little bit of lettuce.\n\n1830\n01:15:22,520 --> 01:15:24,300\nMmmm.\n\n1831\n01:15:24,300 --> 01:15:31,460\nAlright, so I'm going to wrap mine in this\nparilla leaf.\n\n1832\n01:15:31,460 --> 01:15:34,469\nAnd there we go.\n\n1833\n01:15:34,469 --> 01:15:35,469\nMmmm.\n\n1834\n01:15:35,469 --> 01:15:38,969\nSo what do you think?\n\n1835\n01:15:38,969 --> 01:15:42,730\nIs your tongue on fire?\n\n1836\n01:15:42,730 --> 01:15:48,200\nIt is but like this kind of has like a minty\nflavor so it balances out the heat a little\n\n1837\n01:15:48,200 --> 01:15:49,239\nbit so I do like it.\n\n1838\n01:15:49,239 --> 01:15:50,770\nThat is good.\n\n1839\n01:15:50,770 --> 01:15:53,080\nCan you really taste the gochujang (苦椒醬)\nsauce too?\n\n1840\n01:15:53,080 --> 01:15:56,080\nI didn't dip it in the extra sauce.\n\n1841\n01:15:56,080 --> 01:15:57,080\nHahaha.\n\n1842\n01:15:57,080 --> 01:15:58,080\nBut what is on it is enough.\n\n1843\n01:15:58,080 --> 01:16:00,520\nThat is my level of spicy.\n\n1844\n01:16:00,520 --> 01:16:04,060\nAnd you're done.\n\n1845\n01:16:04,060 --> 01:16:06,420\nStop there.\n\n1846\n01:16:06,420 --> 01:16:11,150\nThat's good for you.\n\n1847\n01:16:11,150 --> 01:16:16,610\nSo when the temperature drops in Korea I find\nmyself appreciating Korean barbecue even more.\n\n1848\n01:16:16,610 --> 01:16:20,449\nBecause it is so cold outside but when you\ncome into the restaurant you warm up but then\n\n1849\n01:16:20,449 --> 01:16:23,270\nyou get even warmer once you're by the grill.\n\n1850\n01:16:23,270 --> 01:16:27,780\nIt is just like it is almost like being by\na campfire or a stove.\n\n1851\n01:16:27,780 --> 01:16:29,230\nYour own little fireplace at the table.\n\n1852\n01:16:29,230 --> 01:16:33,840\nYeah, it feels like my own little personal\nfireplace and once I get cozy here I don't\n\n1853\n01:16:33,840 --> 01:16:34,840\neven want to leave.\n\n1854\n01:16:34,840 --> 01:16:36,650\nI just feel like staying here.\n\n1855\n01:16:36,650 --> 01:16:38,489\nI don't want to walk back to my apartment.\n\n1856\n01:16:38,489 --> 01:16:43,159\nOkay, so round two is cooking on the grill.\n\n1857\n01:16:43,159 --> 01:16:48,070\nAnd it is kind of cool because every once\nin a while like a chunk of chicken fat will\n\n1858\n01:16:48,070 --> 01:16:52,080\ndrop and the whole grill starts sizzling like\nit catches on fire.\n\n1859\n01:16:52,080 --> 01:16:53,080\nWoah.\n\n1860\n01:16:53,080 --> 01:16:54,690\nYeah, the fire just comes right through the\ngrill.\n\n1861\n01:16:54,690 --> 01:16:55,800\nIt is pretty awesome.\n\n1862\n01:16:55,800 --> 01:16:58,600\nSo much action at the table.\n\n1863\n01:16:58,600 --> 01:17:01,969\nBut yeah, this is quite a bit of chicken to\nbe honest.\n\n1864\n01:17:01,969 --> 01:17:04,199\nI always leave feeling stuffed by the end\nof it.\n\n1865\n01:17:04,199 --> 01:17:07,190\nIt is one of my favorite parts, I don't know\nif it is one of your favorite parts but one\n\n1866\n01:17:07,190 --> 01:17:12,120\nof my favorite parts about any kind of Korean\nbarbecue is the do it yourself at the table\n\n1867\n01:17:12,120 --> 01:17:13,120\naspect.\n\n1868\n01:17:13,120 --> 01:17:14,120\nYeah.\n\n1869\n01:17:14,120 --> 01:17:17,830\nI think it is so fun to be cooking the meat\nwhen it is in-front of you and it just makes\n\n1870\n01:17:17,830 --> 01:17:22,989\nit a more immersive experience and it is something\nthat really makes Korean barbecue unique.\n\n1871\n01:17:22,989 --> 01:17:23,989\nYeah.\n\n1872\n01:17:23,989 --> 01:17:26,230\nSo how was that meal for you?\n\n1873\n01:17:26,230 --> 01:17:27,230\nThat was awesome.\n\n1874\n01:17:27,230 --> 01:17:28,690\nWe're full and like my tongue is literally\non fire.\n\n1875\n01:17:28,690 --> 01:17:29,690\nSame here.\n\n1876\n01:17:29,690 --> 01:17:30,690\nAt one point Sam was asking me are you cold\nare you sniffling?\n\n1877\n01:17:30,690 --> 01:17:35,020\nAnd I was like no my tongue is on fire.\n\n1878\n01:17:35,020 --> 01:17:39,730\nI feel like I'm like part dragon part human\nright now.\n\n1879\n01:17:39,730 --> 01:17:44,530\nBut anyways in terms of the price point so\nthe barbecue itself was twenty thousand Won\n\n1880\n01:17:44,530 --> 01:17:45,530\n(원).\n\n1881\n01:17:45,530 --> 01:17:46,530\n₩20,000 KRW.\n\n1882\n01:17:46,530 --> 01:17:49,020\nAnd then the beer was extra four thousand\nWon (원).\n\n1883\n01:17:49,020 --> 01:17:53,040\nSo in total it was ₩24,000 KRW which is\nabout twenty US dollars.\n\n1884\n01:17:53,040 --> 01:17:56,080\nAnd that is awesome value for a barbecue like\nthat.\n\n1885\n01:17:56,080 --> 01:18:01,180\nWe're leaving stuffed and at that particular\nplace that guy is really nice, very friendly\n\n1886\n01:18:01,180 --> 01:18:02,180\nvery attentive service.\n\n1887\n01:18:02,180 --> 01:18:05,350\nSo if you're around the Hapjeong (합정역)\nstation area come check out this place.\n\n1888\n01:18:05,350 --> 01:18:07,699\nIt is a really good barbecue.\n\n1889\n01:18:07,699 --> 01:18:17,219\nSo it is time for yet another delicious meal\nhere in Korea.\n\n1890\n01:18:17,219 --> 01:18:22,080\nToday we're having sundubu jjigae (순두부찌개)\nwhich is a tofu stew and this is probably\n\n1891\n01:18:22,080 --> 01:18:23,889\nmy favorite Korean dish.\n\n1892\n01:18:23,889 --> 01:18:28,010\nIt is so tasty and I can't wait for it to\nget here.\n\n1893\n01:18:28,010 --> 01:18:30,360\nSo we're back here in Seoul (서울), Korea.\n\n1894\n01:18:30,360 --> 01:18:34,560\nWe were here for all of August when it was\nlike incredibly hot and humid and now we're\n\n1895\n01:18:34,560 --> 01:18:38,090\nback in the middle of October and this is\nlike my favorite weather.\n\n1896\n01:18:38,090 --> 01:18:39,480\nI know it is cool.\n\n1897\n01:18:39,480 --> 01:18:40,480\nSo nice!\n\n1898\n01:18:40,480 --> 01:18:41,580\nAnd we're staying in a totally different area.\n\n1899\n01:18:41,580 --> 01:18:45,900\nThe last time we were staying near Seoul station\nand now we're near Hapjeong (합정) station\n\n1900\n01:18:45,900 --> 01:18:50,910\nwhich is actually near Hongdae a very popular\narea and near the Han River which is really\n\n1901\n01:18:50,910 --> 01:18:51,910\ncool.\n\n1902\n01:18:51,910 --> 01:18:54,750\nSo we've been exploring lots of new restaurants\nhere in the new hood.\n\n1903\n01:18:54,750 --> 01:19:09,620\nAnd you know what I think we've found our\nfavorite place already right here.\n\n1904\n01:19:09,620 --> 01:19:10,770\nSo you know what is the worst.\n\n1905\n01:19:10,770 --> 01:19:15,840\nWhen you have your camera set to slow motion\nand you've been recording this fantastic meal\n\n1906\n01:19:15,840 --> 01:19:21,210\nand you realize crap there is no audio and\nwe're eating at like slow speeds so we're\n\n1907\n01:19:21,210 --> 01:19:22,221\ngoing to have to do this again.\n\n1908\n01:19:22,221 --> 01:19:26,650\nYou know what I'm not the most articulate\nperson and I thought I did a really good job\n\n1909\n01:19:26,650 --> 01:19:30,500\nof explaining this dish and it is all gone.\n\n1910\n01:19:30,500 --> 01:19:31,500\nAnyways, the food is here.\n\n1911\n01:19:31,500 --> 01:19:35,080\nWe're having our Sundubu jjigae (순두부찌개)\nso if you take a look here it comes in this\n\n1912\n01:19:35,080 --> 01:19:39,050\nearthen ware pot and when it first came out\nit was still bubbling because it was fresh\n\n1913\n01:19:39,050 --> 01:19:41,020\noff of the stove so it was like pipping hot.\n\n1914\n01:19:41,020 --> 01:19:46,699\nIt was still boiling but anyways here is the\ndish so look at all of those massive chunks\n\n1915\n01:19:46,699 --> 01:19:47,699\nof tofu.\n\n1916\n01:19:47,699 --> 01:19:48,969\nYeah, this is all the fresh tofu.\n\n1917\n01:19:48,969 --> 01:19:52,679\nThe soft tofu and they are so generous here.\n\n1918\n01:19:52,679 --> 01:19:54,360\nLike they give you so so much.\n\n1919\n01:19:54,360 --> 01:19:59,780\nThe nice thing about the soft tofu is well\nis that it has less water content so that\n\n1920\n01:19:59,780 --> 01:20:00,780\nsilken tofu.\n\n1921\n01:20:00,780 --> 01:20:03,780\nNo, it has more water content that is why\nit is so jiggly.\n\n1922\n01:20:03,780 --> 01:20:04,780\nOf course.\n\n1923\n01:20:04,780 --> 01:20:06,889\nYeah, the less water the harder it is.\n\n1924\n01:20:06,889 --> 01:20:07,889\nOh my gosh.\n\n1925\n01:20:07,889 --> 01:20:08,889\nYeah.\n\n1926\n01:20:08,889 --> 01:20:12,400\nBut some of the other ingredients we also\nhave some chives here.\n\n1927\n01:20:12,400 --> 01:20:17,500\nThey have some zucinni, we have this massive\ndumpling.\n\n1928\n01:20:17,500 --> 01:20:21,690\nUsually when we order Sundubu jjigae (순두부찌개)\nit comes with clams and I'm not a huge fan\n\n1929\n01:20:21,690 --> 01:20:27,170\nof clams so I really like that this restaurant\ngives you this giant Mandu (만두) instead\n\n1930\n01:20:27,170 --> 01:20:28,170\nwhich is so cool.\n\n1931\n01:20:28,170 --> 01:20:29,170\nLook how big that is.\n\n1932\n01:20:29,170 --> 01:20:30,780\nIt is a king sized Mandu (만두).\n\n1933\n01:20:30,780 --> 01:20:33,590\nWang Mandu (만두) over there.\n\n1934\n01:20:33,590 --> 01:20:34,590\nYeah.\n\n1935\n01:20:34,590 --> 01:20:35,590\nSo what else is in here?\n\n1936\n01:20:35,590 --> 01:20:36,590\nLet's see.\n\n1937\n01:20:36,590 --> 01:20:37,590\nOh, we also have a cracked egg.\n\n1938\n01:20:37,590 --> 01:20:39,190\nIt is kind of like a poached egg.\n\n1939\n01:20:39,190 --> 01:20:42,199\nThey just drop it in so it is still a little\nbit raw.\n\n1940\n01:20:42,199 --> 01:20:44,760\nYou break it up and mix it around.\n\n1941\n01:20:44,760 --> 01:20:47,310\nThe base is made out of Gochujang sauce which\nis the red pepper paste sauce.\n\n1942\n01:20:47,310 --> 01:20:48,310\nYeah.\n\n1943\n01:20:48,310 --> 01:20:51,420\nAnd that is what gives it its spiciness and\na lot of its kick.\n\n1944\n01:20:51,420 --> 01:20:53,340\nYes, and we always eat this with rice.\n\n1945\n01:20:53,340 --> 01:20:54,340\nAlways.\n\n1946\n01:20:54,340 --> 01:20:55,340\nAlright, try a bite.\n\n1947\n01:20:55,340 --> 01:21:01,920\nSo you get a bit of rice on your spoon, little\nbit of soup.\n\n1948\n01:21:01,920 --> 01:21:03,580\nTake three.\n\n1949\n01:21:03,580 --> 01:21:04,580\nHahaha.\n\n1950\n01:21:04,580 --> 01:21:05,580\nMmmmm.\n\n1951\n01:21:05,580 --> 01:21:07,449\nThat is so so good.\n\n1952\n01:21:07,449 --> 01:21:08,810\nIt is my favorite dish.\n\n1953\n01:21:08,810 --> 01:21:10,520\nI love Sundubu jjigae (순두부찌개).\n\n1954\n01:21:10,520 --> 01:21:15,320\nWhenever I have a chance to eat this I go\nfor it.\n\n1955\n01:21:15,320 --> 01:21:17,239\nSo Sam is going in for the tofu.\n\n1956\n01:21:17,239 --> 01:21:19,929\nGoing in for the Sundubu (순두부).\n\n1957\n01:21:19,929 --> 01:21:21,080\nMmmm.\n\n1958\n01:21:21,080 --> 01:21:25,449\nYeah, that is just delicious.\n\n1959\n01:21:25,449 --> 01:21:26,730\nYour eyes are watering a little bit.\n\n1960\n01:21:26,730 --> 01:21:27,840\nWhat is going on over there?\n\n1961\n01:21:27,840 --> 01:21:31,500\nThe last bite I had the spice went down the\nwrong.\n\n1962\n01:21:31,500 --> 01:21:32,510\nThe chili flake.\n\n1963\n01:21:32,510 --> 01:21:35,159\nYeah, the windpipe or the wrong way.\n\n1964\n01:21:35,159 --> 01:21:37,770\nI have like chili flakes stuck in my throat.\n\n1965\n01:21:37,770 --> 01:21:39,780\nOh my this is a dangerous dish.\n\n1966\n01:21:39,780 --> 01:21:40,780\nYeah.\n\n1967\n01:21:40,780 --> 01:21:44,400\nBut anyways in terms of of jjigae's there\nis a whole bunch of other jjigaes such as\n\n1968\n01:21:44,400 --> 01:21:47,270\nDoenjang jjigae, Kimchi jjigae this is also\nmy favorite.\n\n1969\n01:21:47,270 --> 01:21:48,270\nThe Sundubu jjigae (순두부찌개).\n\n1970\n01:21:48,270 --> 01:21:52,760\nAnd so this is something that we typically\nhave like not on a daily basis but several\n\n1971\n01:21:52,760 --> 01:21:54,060\ntimes throughout the week.\n\n1972\n01:21:54,060 --> 01:21:58,520\nYeah, so anyways on to the star of this meal.\n\n1973\n01:21:58,520 --> 01:22:00,210\nLet's open that up and see what is inside.\n\n1974\n01:22:00,210 --> 01:22:02,190\nIt is a giant Mandu (만두).\n\n1975\n01:22:02,190 --> 01:22:06,929\nSo I'm just going to plop it down on here\ndissect it with the chopsticks.\n\n1976\n01:22:06,929 --> 01:22:10,430\nOh, dissection this is like science class\nexcept in a kitchen.\n\n1977\n01:22:10,430 --> 01:22:17,090\nYep, and as you can see in here it has got\nall of the different meat, it has got different\n\n1978\n01:22:17,090 --> 01:22:18,090\nvegetables, ground meat.\n\n1979\n01:22:18,090 --> 01:22:19,090\nI can see chives in there.\n\n1980\n01:22:19,090 --> 01:22:20,090\nYeah, it is kind of like.\n\n1981\n01:22:20,090 --> 01:22:23,210\nI'm going to try a bite.\n\n1982\n01:22:23,210 --> 01:22:28,970\nYeah, love mandu (만두) so it is such a\ncool addition to this sundubu jjigae (순두부찌개)\n\n1983\n01:22:28,970 --> 01:22:32,080\nand I have to say this is not like a regular\nthing that you would put in here.\n\n1984\n01:22:32,080 --> 01:22:35,280\nThis is quite a special addition that is unique\nfor this restaurant.\n\n1985\n01:22:35,280 --> 01:22:39,010\nYeah, we really lucked out finding this place\nbecause this is what they specialize in.\n\n1986\n01:22:39,010 --> 01:22:42,130\nYeah, they're a mandu restaurant and we'll\nprobably be back again to do a mandu video\n\n1987\n01:22:42,130 --> 01:22:43,130\nat some point.\n\n1988\n01:22:43,130 --> 01:22:46,830\nAnd you know what they are so good that they've\nactually been on television a few times.\n\n1989\n01:22:46,830 --> 01:22:47,830\nYeah.\n\n1990\n01:22:47,830 --> 01:22:51,840\nYeah, so you can see throughout the restaurant\nyou see these like kind of newsreel type.\n\n1991\n01:22:51,840 --> 01:22:52,840\nYeah.\n\n1992\n01:22:52,840 --> 01:22:54,130\nYeah, it is really cool.\n\n1993\n01:22:54,130 --> 01:22:56,599\nSo we're really enjoying the meal.\n\n1994\n01:22:56,599 --> 01:23:03,949\nAlright so I'm pouring myself some more of\nthe Maekju (맥주) - the beer.\n\n1995\n01:23:03,949 --> 01:23:04,949\nSome Cass.\n\n1996\n01:23:04,949 --> 01:23:05,949\nCass.\n\n1997\n01:23:05,949 --> 01:23:07,920\nAnd yeah this is one of the big four Korean\nbeers that they have.\n\n1998\n01:23:07,920 --> 01:23:10,480\nThere is Cass, OB, Hite and Cafri.\n\n1999\n01:23:10,480 --> 01:23:12,710\nSo which one is the best?\n\n2000\n01:23:12,710 --> 01:23:16,260\nWell this is the only one they have here I\nthink.\n\n2001\n01:23:16,260 --> 01:23:17,260\nHahaha.\n\n2002\n01:23:17,260 --> 01:23:21,320\nI probably actually have OB and Hite more\nbut this is still pretty good.\n\n2003\n01:23:21,320 --> 01:23:23,170\nRefreshing.\n\n2004\n01:23:23,170 --> 01:23:29,820\nAlright, so let's take a tour of the banchan\n(반찬) so we have a whole bunch of different\n\n2005\n01:23:29,820 --> 01:23:30,820\nthings.\n\n2006\n01:23:30,820 --> 01:23:34,110\nWe have vegetables over here, we have some\ndifferent types of seafood and then of course\n\n2007\n01:23:34,110 --> 01:23:38,760\nwe have kimchi (김치) and what makes this\none of our favorite restaurants so far is\n\n2008\n01:23:38,760 --> 01:23:40,199\nthe quality of the banchan (반찬).\n\n2009\n01:23:40,199 --> 01:23:45,159\nYou can tell that it homemade, you can tell\nthat it is really fresh and just the quality\n\n2010\n01:23:45,159 --> 01:23:51,110\nis exceptional so you get all of these nice\nside dishes to eat along with your Sundubu\n\n2011\n01:23:51,110 --> 01:23:52,110\njjigae (순두부찌개).\n\n2012\n01:23:52,110 --> 01:23:53,780\nFeeling satisfied Sammy boy?\n\n2013\n01:23:53,780 --> 01:23:54,780\nOh yeah.\n\n2014\n01:23:54,780 --> 01:23:56,280\nPolished that off.\n\n2015\n01:23:56,280 --> 01:23:58,550\nThat feast of feasts is over.\n\n2016\n01:23:58,550 --> 01:24:00,010\nAnd now it is time for price point.\n\n2017\n01:24:00,010 --> 01:24:05,050\nSo basically the two Sundubu jjigaes came\nto Six Thousand Won (원) each.\n\n2018\n01:24:05,050 --> 01:24:06,881\nAnd the beer was three thousand Won (원).\n\n2019\n01:24:06,881 --> 01:24:09,600\nSo in total that was fifteen thousand Won\n(원).\n\n2020\n01:24:09,600 --> 01:24:10,600\n₩15,000₩.\n\n2021\n01:24:10,600 --> 01:24:15,340\nWhich roughly in Korean right now is 12 US\ndollars so that was a very affordable meal.\n\n2022\n01:24:15,340 --> 01:24:19,510\nWe're leaving full, we're leaving satisfied\nand because this is one of our favorite restaurants\n\n2023\n01:24:19,510 --> 01:24:26,300\nyou'll know we'll be back again soon.\n\n2024\n01:24:26,300 --> 01:24:27,760\nWell good evening good evening.\n\n2025\n01:24:27,760 --> 01:24:30,630\nIt is starting to get dark a lot earlier here\nin Seoul.\n\n2026\n01:24:30,630 --> 01:24:33,710\nIt is only 7 pm but it is like pitch black\nout.\n\n2027\n01:24:33,710 --> 01:24:34,710\nYeah.\n\n2028\n01:24:34,710 --> 01:24:35,870\nAnyways, we're going for dinner.\n\n2029\n01:24:35,870 --> 01:24:39,190\nWe're going to have a really healthy bibimbap\n(비빔밥).\n\n2030\n01:24:39,190 --> 01:24:44,020\nYeah, this is kind of like a contemporary\nvegetarian take on traditional bibimbap (비빔밥)\n\n2031\n01:24:44,020 --> 01:24:48,230\nand we just discovered this restaurant a few\ndays ago and it has become our new favorite\n\n2032\n01:24:48,230 --> 01:24:51,969\nrestaurant now that we're staying back around\nSeoul station (서울역) again so.\n\n2033\n01:24:51,969 --> 01:24:55,090\nYes, this is actually our third night in a\nrow.\n\n2034\n01:24:55,090 --> 01:25:04,900\nYeah, we're on a bit of a health kick so we'll\nshow you why.\n\n2035\n01:25:04,900 --> 01:25:10,440\nAlright so we've already made a video about\nregular bibimbap (비빔밥).\n\n2036\n01:25:10,440 --> 01:25:11,940\nTonight we're getting fancy.\n\n2037\n01:25:11,940 --> 01:25:15,800\nYeah, tonight we're getting fancy and we ordered\ntwo different kinds.\n\n2038\n01:25:15,800 --> 01:25:21,349\nOne is sundubu bibimbap (비빔밥) and that\ncomes with a soft silken tofu.\n\n2039\n01:25:21,349 --> 01:25:22,349\nYeah.\n\n2040\n01:25:22,349 --> 01:25:26,500\nAnd the other one we ordered is poseot bibimbap\n(비빔밥) which is a mushroom based bibimbap\n\n2041\n01:25:26,500 --> 01:25:27,500\n(비빔밥).\n\n2042\n01:25:27,500 --> 01:25:28,500\nBoth are vegetarian.\n\n2043\n01:25:28,500 --> 01:25:31,599\nBoth have ingredients that are quite different\nfrom normal bibimbap (비빔밥).\n\n2044\n01:25:31,599 --> 01:25:44,750\nAnd when the dishes arrive we'll give you\na full tour and show you all of the different\n\n2045\n01:25:44,750 --> 01:25:47,330\ningredients.\n\n2046\n01:25:47,330 --> 01:25:49,910\nAction.\n\n2047\n01:25:49,910 --> 01:25:58,530\nAlright, so the food has arrived and I get\nso excited about this meal because it so healthy\n\n2048\n01:25:58,530 --> 01:25:59,560\nand so tasty.\n\n2049\n01:25:59,560 --> 01:26:02,080\nSo it is like really fun to eat it.\n\n2050\n01:26:02,080 --> 01:26:04,050\nSo anyways take a look at the bowl.\n\n2051\n01:26:04,050 --> 01:26:06,920\nIt is just like fresh raw ingredients.\n\n2052\n01:26:06,920 --> 01:26:12,230\nI have broccoli, I have red and yellow peppers.\n\n2053\n01:26:12,230 --> 01:26:13,230\nI have persimmon.\n\n2054\n01:26:13,230 --> 01:26:14,230\nBanana.\n\n2055\n01:26:14,230 --> 01:26:15,230\nPumpkin.\n\n2056\n01:26:15,230 --> 01:26:16,230\nGrapes.\n\n2057\n01:26:16,230 --> 01:26:17,719\nDifferent types of of lettuce and cabbage.\n\n2058\n01:26:17,719 --> 01:26:22,050\nAnd then mushrooms and I think this on top\nis ground sesame seeds.\n\n2059\n01:26:22,050 --> 01:26:24,949\nThat is what I read online but not entirely\nsure.\n\n2060\n01:26:24,949 --> 01:26:27,100\nAnd yeah, it is just so healthy.\n\n2061\n01:26:27,100 --> 01:26:29,719\nAnd look this is kind of like a two step meal.\n\n2062\n01:26:29,719 --> 01:26:32,230\nSo you have to grab your dressing.\n\n2063\n01:26:32,230 --> 01:26:33,230\nYep.\n\n2064\n01:26:33,230 --> 01:26:34,591\nSo first you dress your salad.\n\n2065\n01:26:34,591 --> 01:26:38,760\nSo unlike other bibimbap (비빔밥) where\nyou have it all prepared for you.\n\n2066\n01:26:38,760 --> 01:26:41,330\nYou just mix it yourself.\n\n2067\n01:26:41,330 --> 01:26:43,099\nThis you actually have to put in your rice.\n\n2068\n01:26:43,099 --> 01:26:47,340\nYeah, so it is a soy based sauce and you kind\nof dress your salad.\n\n2069\n01:26:47,340 --> 01:26:49,719\nSo you do that first.\n\n2070\n01:26:49,719 --> 01:26:51,210\nAlright that is step one.\n\n2071\n01:26:51,210 --> 01:26:52,489\nWhat is step two?\n\n2072\n01:26:52,489 --> 01:26:53,489\nStep two.\n\n2073\n01:26:53,489 --> 01:26:55,060\nOh, you've already uncovered your rice.\n\n2074\n01:26:55,060 --> 01:26:56,060\nI have.\n\n2075\n01:26:56,060 --> 01:26:57,060\nAnd this rice is different from normal plain\nrice.\n\n2076\n01:26:57,060 --> 01:27:00,020\nYou call this kind of like a purple bean rice.\n\n2077\n01:27:00,020 --> 01:27:01,020\nLook at that.\n\n2078\n01:27:01,020 --> 01:27:02,020\nIt is really pretty.\n\n2079\n01:27:02,020 --> 01:27:03,360\nIt is healthier than normal rice.\n\n2080\n01:27:03,360 --> 01:27:05,639\nOkay, so first we have to mix this all together.\n\n2081\n01:27:05,639 --> 01:27:06,639\nYou mix your vegetables.\n\n2082\n01:27:06,639 --> 01:27:07,639\nYou mix your salad.\n\n2083\n01:27:07,639 --> 01:27:11,849\nYeah and that helps you get the sauce evenly\ndistributed.\n\n2084\n01:27:11,849 --> 01:27:13,780\nSpread it around.\n\n2085\n01:27:13,780 --> 01:27:14,780\nBanana.\n\n2086\n01:27:14,780 --> 01:27:17,950\nDid I mention we have a banana in here?\n\n2087\n01:27:17,950 --> 01:27:18,950\nThere is fruit in here too.\n\n2088\n01:27:18,950 --> 01:27:19,950\nThere is banana and grapes.\n\n2089\n01:27:19,950 --> 01:27:20,950\nThere is also persimmon too.\n\n2090\n01:27:20,950 --> 01:27:25,540\nOnce you have mixed your salad you add the\nrice.\n\n2091\n01:27:25,540 --> 01:27:27,659\nThere we go.\n\n2092\n01:27:27,659 --> 01:27:32,330\nAnd you take some of the spicy red pepper\npaste.\n\n2093\n01:27:32,330 --> 01:27:34,320\nYeah, the gochujang (고추장).\n\n2094\n01:27:34,320 --> 01:27:35,320\nJust.\n\n2095\n01:27:35,320 --> 01:27:36,320\nThere.\n\n2096\n01:27:36,320 --> 01:27:37,320\nThat's it?\n\n2097\n01:27:37,320 --> 01:27:38,320\nWe like our spice.\n\n2098\n01:27:38,320 --> 01:27:39,320\nThat is plenty.\n\n2099\n01:27:39,320 --> 01:27:40,320\nAre you kidding me?\n\n2100\n01:27:40,320 --> 01:27:41,330\nI would put on about double that amount but\nokay.\n\n2101\n01:27:41,330 --> 01:27:45,720\nAnd then we mix all of that around.\n\n2102\n01:27:45,720 --> 01:27:46,720\nYep.\n\n2103\n01:27:46,720 --> 01:27:48,110\nThat is the second step.\n\n2104\n01:27:48,110 --> 01:27:54,179\nYeah, this is like fascinating bibimbap (비빔밥)\nbecause this is a dish I've had in so many\n\n2105\n01:27:54,179 --> 01:27:59,280\ndifferent restaurants but I've never seen\nsuch a contemporary twist on it.\n\n2106\n01:27:59,280 --> 01:28:00,280\nYeah.\n\n2107\n01:28:00,280 --> 01:28:03,200\nAnd it has ingredients that you'd never normally\nsee.\n\n2108\n01:28:03,200 --> 01:28:04,260\nYeah, like fruit.\n\n2109\n01:28:04,260 --> 01:28:05,260\nYeah.\n\n2110\n01:28:05,260 --> 01:28:06,320\nI've never encountered fruit.\n\n2111\n01:28:06,320 --> 01:28:07,599\nFruit in bibimbap (비빔밥) before.\n\n2112\n01:28:07,599 --> 01:28:08,630\nWalnuts and different things.\n\n2113\n01:28:08,630 --> 01:28:11,030\nSo I'm going to go for some of the mushroom\nhere.\n\n2114\n01:28:11,030 --> 01:28:13,270\nThis is my first time ordering the mushroom\none.\n\n2115\n01:28:13,270 --> 01:28:17,551\nToday I purposely tried to make it vegetarian\nbut I normally get chamchi (참치) which\n\n2116\n01:28:17,551 --> 01:28:18,551\nis tuna.\n\n2117\n01:28:18,551 --> 01:28:19,551\nWoah.\n\n2118\n01:28:19,551 --> 01:28:20,989\nIt is falling out.\n\n2119\n01:28:20,989 --> 01:28:21,989\nFalling.\n\n2120\n01:28:21,989 --> 01:28:22,989\nMmmm.\n\n2121\n01:28:22,989 --> 01:28:23,989\nHow is that?\n\n2122\n01:28:23,989 --> 01:28:26,739\nIt was a good mushroom.\n\n2123\n01:28:26,739 --> 01:28:27,739\nWow.\n\n2124\n01:28:27,739 --> 01:28:33,080\nYes, this is your first time to try the mushroom\non this right.\n\n2125\n01:28:33,080 --> 01:28:39,239\nYeah, you've had the tuna or other types.\n\n2126\n01:28:39,239 --> 01:28:40,780\nBroccoli here.\n\n2127\n01:28:40,780 --> 01:28:43,860\nThis is so healthy.\n\n2128\n01:28:43,860 --> 01:28:44,860\nSo so good.\n\n2129\n01:28:44,860 --> 01:28:45,860\nSuch healthy Korean food.\n\n2130\n01:28:45,860 --> 01:28:46,860\nMmmm.\n\n2131\n01:28:46,860 --> 01:28:47,860\nExcellent.\n\n2132\n01:28:47,860 --> 01:28:48,860\nOkay, so before you dig in to yours do you\nwant to show us what else we get with this?\n\n2133\n01:28:48,860 --> 01:28:51,110\nSure, so before I mix my bibimbap (비빔밥)\nI'll show you the soup here.\n\n2134\n01:28:51,110 --> 01:28:54,610\nWe have Miyeokguk (미역국) which is the\nKorean seaweed soup.\n\n2135\n01:28:54,610 --> 01:28:55,610\nYep.\n\n2136\n01:28:55,610 --> 01:28:56,610\nIt is really healthy.\n\n2137\n01:28:56,610 --> 01:28:58,880\nI'll try a little bit here.\n\n2138\n01:28:58,880 --> 01:28:59,880\nMmmm.\n\n2139\n01:28:59,880 --> 01:29:05,560\nIt is nice having warm soup on a cold night\nlike this so.\n\n2140\n01:29:05,560 --> 01:29:06,560\nOkay.\n\n2141\n01:29:06,560 --> 01:29:08,010\n.And we also get the kimchi.\n\n2142\n01:29:08,010 --> 01:29:09,530\nWe get kimchi (김치).\n\n2143\n01:29:09,530 --> 01:29:11,040\nAnd we get eggs.\n\n2144\n01:29:11,040 --> 01:29:12,040\nAlways.\n\n2145\n01:29:12,040 --> 01:29:15,520\nAnd hardboiled eggs with a little bit of salt\nand pepper that you can dip.\n\n2146\n01:29:15,520 --> 01:29:17,380\nAlright, so enough talking about that.\n\n2147\n01:29:17,380 --> 01:29:18,840\nLet's start mixing mine up.\n\n2148\n01:29:18,840 --> 01:29:22,909\nSo I think the only difference in ours is\nthat mine comes with tofu.\n\n2149\n01:29:22,909 --> 01:29:23,909\nYeah, and mine has mushroom.\n\n2150\n01:29:23,909 --> 01:29:24,909\nYep.\n\n2151\n01:29:24,909 --> 01:29:26,330\nSo I'm just going to really give that a good\nmix.\n\n2152\n01:29:26,330 --> 01:29:27,450\nI'm going to slice up that banana.\n\n2153\n01:29:27,450 --> 01:29:29,139\nAnd you know what?\n\n2154\n01:29:29,139 --> 01:29:33,280\nI never would have thought banana would taste\ngood in a bibimbap (비빔밥) but it actually\n\n2155\n01:29:33,280 --> 01:29:34,280\nis delicious.\n\n2156\n01:29:34,280 --> 01:29:35,280\nIt does.\n\n2157\n01:29:35,280 --> 01:29:36,280\nIt does.\n\n2158\n01:29:36,280 --> 01:29:37,320\nIt almost makes it gives it some sweetness.\n\n2159\n01:29:37,320 --> 01:29:41,800\nSo while you mix I should also mention you\ndon't have to make it vegetarian.\n\n2160\n01:29:41,800 --> 01:29:47,700\nLike if you want you can also add chicken\nbreast, octopus, they have tuna.\n\n2161\n01:29:47,700 --> 01:29:50,440\nThey have pork so lots of different ingredients.\n\n2162\n01:29:50,440 --> 01:29:52,550\nOkay, time for my gochujang (고추장) sauce.\n\n2163\n01:29:52,550 --> 01:29:55,320\nOh, and I'm going to put a lot on there.\n\n2164\n01:29:55,320 --> 01:29:56,320\nOh yeah.\n\n2165\n01:29:56,320 --> 01:29:57,320\nOh yeah.\n\n2166\n01:29:57,320 --> 01:29:58,960\nI think Sam is going a little overboard.\n\n2167\n01:29:58,960 --> 01:30:01,409\nA little overboard but you're the one eating\nit.\n\n2168\n01:30:01,409 --> 01:30:04,389\nI would rather have it too spicy that not\nspicy enough.\n\n2169\n01:30:04,389 --> 01:30:06,990\nSo I'm going to give that a really good mix.\n\n2170\n01:30:06,990 --> 01:30:08,440\nOh, it has pumpkin as well.\n\n2171\n01:30:08,440 --> 01:30:09,440\nThat is hobak (호박).\n\n2172\n01:30:09,440 --> 01:30:10,440\nAnd the colors.\n\n2173\n01:30:10,440 --> 01:30:11,810\nThe colors are just so vibrant in this dish.\n\n2174\n01:30:11,810 --> 01:30:14,900\nYeah, it is awesome.\n\n2175\n01:30:14,900 --> 01:30:15,900\nReady to dig in?\n\n2176\n01:30:15,900 --> 01:30:17,650\nReady to dig in.\n\n2177\n01:30:17,650 --> 01:30:22,719\nSo I'm going to make sure I get a bit of tofu\nhere and I'm going to try some pumpkin.\n\n2178\n01:30:22,719 --> 01:30:23,719\nOops.\n\n2179\n01:30:23,719 --> 01:30:28,330\nAnd yeah the rice.\n\n2180\n01:30:28,330 --> 01:30:30,060\nMmmm.\n\n2181\n01:30:30,060 --> 01:30:31,800\nWow.\n\n2182\n01:30:31,800 --> 01:30:33,823\nThat is nice and spicy.\n\n2183\n01:30:33,823 --> 01:30:38,800\nI just like this really is one of my favorite\nKorean meals and I love bibimbap (비빔밥)\n\n2184\n01:30:38,800 --> 01:30:42,880\nbut now that I've found an alternative type\nof bibimbap (비빔밥) it has just really\n\n2185\n01:30:42,880 --> 01:30:45,920\nopened up a whole new taste bud experience.\n\n2186\n01:30:45,920 --> 01:30:50,469\nA whole new world of food here so this is\nfantastic.\n\n2187\n01:30:50,469 --> 01:30:53,240\nAlright, how was that dinner for yah?\n\n2188\n01:30:53,240 --> 01:30:55,070\nOh, that was amazing.\n\n2189\n01:30:55,070 --> 01:30:57,120\nSo healthy, so filling.\n\n2190\n01:30:57,120 --> 01:31:01,510\nBut like normally I find when you're sometimes\nyou know when you're sacrificing eating really\n\n2191\n01:31:01,510 --> 01:31:04,540\nhealthy food there is a sacrifice with taste.\n\n2192\n01:31:04,540 --> 01:31:05,730\nBut not that.\n\n2193\n01:31:05,730 --> 01:31:07,400\nThat is so delicious.\n\n2194\n01:31:07,400 --> 01:31:11,340\nI swear I could probably eat that every night\nfor a month and I wouldn't get sick of it.\n\n2195\n01:31:11,340 --> 01:31:12,420\nThat is how much I like it.\n\n2196\n01:31:12,420 --> 01:31:14,460\nAnd it is also affordable too.\n\n2197\n01:31:14,460 --> 01:31:15,460\nYeah.\n\n2198\n01:31:15,460 --> 01:31:18,850\nSo it is only 6000 Won (원) each so 12,000\nin total.\n\n2199\n01:31:18,850 --> 01:31:20,050\nW12,000 KRW.\n\n2200\n01:31:20,050 --> 01:31:21,139\nAnd highly recommend going.\n\n", "original_filename": "20170410 - Seoul Korean Food Tour ≡ƒç░≡ƒç╖ΓÇ»∩╜£ 11ΓÇ»MustΓÇæTry Dishes & StreetΓÇæFood Compilation (NoryangjinΓÇ»ΓåÆΓÇ»Namdaemun).en.srt", "missing_transcript": false} {"id": "cbc9470842347f3c", "content_hash": "0743cb345092792a777d949b8907d1678059f0b7", "video_id": "KVFMaT1_tf0", "url": "https://www.youtube.com/watch?v=KVFMaT1_tf0", "position": 22, "published_at": "2017-04-10T15:30:00Z", "video_date": "2017-04-10", "title": "ULTIMATE Argentina Food Tour 🇦🇷 | Iconic Street Foods & Best Restaurants in Buenos Aires & Beyond", "youtube_title": "ULTIMATE Argentina Food Tour 🇦🇷 | Iconic Street Foods & Best Restaurants in Buenos Aires & Beyond", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 24938, "tags": "Argentina Food,Argentina Food Guide,Argentine Food Guide,Argentinian Food Guide,Argentine Cuisine,Argentine Food,Argentinian Food,best food in argentina,Argentinian Cuisine,argentine food compilation,argentina food compilation,argentinian food compilation,Argentinian eats,Argentine Restaurant,Argentinian Restaurant,Argentina meals,Buenos Aires food,Argentina eats,Argentine eats,gastronomía de Argentina,comida argentina,cocina argentina,cuisine,food,Eat", "tags_list": ["Argentina Food", "Argentina Food Guide", "Argentine Food Guide", "Argentinian Food Guide", "Argentine Cuisine", "Argentine Food", "Argentinian Food", "best food in argentina", "Argentinian Cuisine", "argentine food compilation", "argentina food compilation", "argentinian food compilation", "Argentinian eats", "Argentine Restaurant", "Argentinian Restaurant", "Argentina meals", "Buenos Aires food", "Argentina eats", "Argentine eats", "gastronomía de Argentina", "comida argentina", "cocina argentina", "cuisine", "food", "Eat"], "text": "#eatArgentina So I think it is time to get ourselves a Choripán for lunch. El chori era tuyo? Si. Gracias. Tada. Come here. Para llevar. No necesito un plato, pero gacias. Okay, ready. So they have lots of different toppings but the right way to do this is with Chimichurri. So we're going to put lots of that. Let's add it on the bread to make it a little less messy. Pica. Si. Mi gusta picante. Si. Ah, bueno. Maybe a little bit on the meat. They're warning me that it is spicy. This is good. Yeah. All set. So we just got ourselves the quintessential Argentine street food snack. Have a look at this - the Choripan. Yeah, this is the best street food you're going to find in Buenos Aires. Yeah, so choripan gets its name because you basically have chorizo which is a sausage and then you have pan which is your bread. So put the two words together and you've got Choripán. Haha! And we put lots of chimichurri on ours because we like things spicy. So I'm just going to dig right in because this looks so so good. Yeah, we were thinking of getting two but then we saw someone else order. We saw the size of the choripan and we're like you know what we're just going to start with one. Yum. Look at that. Look at all of that sausage. Mmmm. That is so good. Wow. I'm really enjoying this right here. And you know what. You can grab this from a little street food cart. You don't even have to go to a restaurant. Like we're just walking along a park. We saw a whole row of those carts, went up there, they cook it right in front of us. And two minutes later it was ready. I'm going to let you try some Sam. So Sam this is your first time trying choripan on this particular trip. Yeah, I think I had it like a long time ago. Maybe five or six years ago but it has been such a long time that I honestly kind of forget what it tastes like. So this is an exciting moment. Dig right in. Mmmm. Oh yeah. Oh yeah. Wow. How is that? Yeah, like you said that is a really good quality sausage. A really good Choripán. Yeah. And sorry I should say chorizo. A really good chorizo. And what really makes this good as well is that the quality of bread is high. Yeah, it is fresh bread. Yeah, and just before they served it they put the bread on the grill just to kind of soften it up a bit. Give it a bit more you know a smokey flavor as well. A bit more of a smokey flavor. Exactly. Yeah. And what do you think of all of the Chimichurri because people were looking at us like woah that is spicy. I think they were doing that because they thought we were you know foreigners and oh man they're making a mistake but we like our food spicy so the chimmichurri gives it an extra kick and I recommend you definitely put on some Chimichurri. Maybe not as much as us but definitely try it. Final thoughts then. What did you think of your choripan? I thought it was amazing. And that is by far the cheapest meal we've had in Buenos Aires since we've been here. That came in total for the one massive Choripan. That came to 25 Pesos. So you think about that. That is like that is just a couple bucks and you're having yourself one of the best kinds of street food you can get in the city. So if you're looking to pickup choripan where can you find it in Buenos Aires? Okay, so there are stands scattered across the city in different neighborhoods but today we are Avenida de Los Italianos which is kind of like Puerto Madero just before you hit the Ecological Reserve. So lots of stands in the area and you can find a lot more than just Choripan. Lots of different types of street food while you're out here. So we highly recommend it. Check it out. Havanna! So today we're going to Havanna to try Alfajores. This is like the it name in Argentina when you're looking to try alfajores. And the ones we're going to be eating are quite different from the ones we've tried elsewhere in South America. So let's just stop talking about it and go in and try them. We're hungry people. Come along. Check this out. It was actually a little bit embarrassing ordering this because the waitress was looking at me like, really? You want to try all of them? There is six of them. So we kind of look like little pigs. Well, we are. If we're doing a taste test we have to try every single variety. And they have six at this cafe. So we had to do it. Had to be done. But, anyways, um, what is an alfajor? I guess that is the big question. So it is basically like two crumbly cookies that are smooshed together, usually with dulce de leche or some kind of different filling. And then they can covered in like icing sugar or chocolate or meringue. So it is a really nice treat. You can have it for breakfast, in my opinion, I would totally eat these for breakfast. Or as a little snack. It is actually a really popular snack with kids. This is what they take to school. So an interesting fun fact. Argentine's consume the most alfajores per capita and total of anywhere else in the world. It is our favorite. They're considered to be the most popular snack among school children and also adults. So you get hooked early on and it is a lifelong fun addiction. So why did we choose Havanna to go get our Alfajores? Because this is the most established name in the whole country. The company was founded in 1948 in a nearby city called Mar Del Plata. And as I was saying earlier these are my favorite brand of alfajores. This is what I think of when I remember sweet snacks of my childhood. It is your Dad's favorite brand too. Yeah. So, let's get started. Let's start opening them. Let's try them. Come on. Okay, so we are going to start with the classic. This one is filed with dulce de leche and then bathed in chocolate. Tada. Look at thing of beauty. Thing of beauty. And we're going to cut them in half because it is our intention to share. And also to show you what is inside. Let's see that. So there you go. Two cookies with dulce de leche in the middle and chocolate on the exterior. Let's just dig right in. Mmmmm. Oh, yeah. This is what I've been waiting for. A real authentic alfajor. And there is yet another flavor to sample. Yes. So what is this one, Sam? I think this one may be the dark chocolate one. Yeah. That's really good. So is it bitter? Like is it bitter dark chocolate? It is surprisingly got a decent amount of sugar added. I mean, I still prefer the milk chocolate but this is a really good one. Maybe for those who are looking for something a little bit more healthy. Hahaha. Yeah, you can lie to yourself. Yeah. Okay, next up this one is dulce de leche and it is covered with meringue. This is my favorite. Like this is the one I order anytime I'm in the Havanna coffee shop. Look at that. Thing of beauty. Mmmm. The meringue is just perfect. I forgot to cut this one in half. Sorry, Sam! That is evil. That was intentional. Look at that. Alright, and I have a feeling that this one is the chocolate lovers. I think it has a chocolate cream in the middle. So let's cut that one in half. I'll actually remember to do that this time. And yes it is just pure chocolate. I'm getting it all over my hands. It is kind of warm in here so the chocolate keeps melting on our fingers before we can even eat it. Yeah, that is nice and chocolate-y. So if you're not a huge fan of jam or dulce de leche this is the one for you. This is for chocolate lovers. Alright, next up this one is filled with jam. And oh my goodness this is also meringue. This makes me very happy. It is your lucky day. Lucky girl. Okay, so I'll cut it in half Oh, wow. That looks like a jam. Have a look in there. So, yeah, that is a dark jam. Let's see. Mmmmm. Okay. This is called membrillo and it is a quince jam which isn't really very popular fruit in North America but you'll find it everywhere here in Argentina. They use it a lot in pastries. And it is really nice. It is a dark reddish color. It's good. Does it have a strong flavor? It is a like a little bit tart but they obviously add a lot of sugar in. So, I like it. And last but not least. Oh, look. I don't know if this one is meringue or if it is white chocolate. Oh, it is white chocolate. So this one is the one that has nuts. This has Brazil and walnuts. Oh, look at that. I think it has dulce de leche inside. This one may be my favorite. Is it dulce de leche or is it a nut cream? It's dulce de leche. Is it? The face says it all. Of course it is dulce de leche. This is my favorite one. Yeah. Oh, yeah. Favorite of the bunch. Whenever you add a high quality nuts like that and then you have white chocolate and dulce de leche. That is just the all-time winning combo. This one was made just for me I think. So that was a lot of sugar consumption so early in the day. Yeah, I think I'm going to be on a sugar high for pretty much the rest of the day unless I crash. Okay, so let's talk about price point and how much did these cost individually. So these are really affordable. You're basically looking at 19 Pesos. Actually that was the price for every single one of them. So that is roughly about a $1.25 to $1.30 US. So really cheap. You can come in here and if you want to be greedy as us order all six and you can get them for under 10 bucks. Yeah, they are actually the most expensive alfajores you can get in the whole city. Like are much cheaper brands if you're looking for something a bit more affordable. That is true but you won't find too many that better quality than these ones. Yeah. Dun dun dun dah dah That was a long wait but we've got ourselves some ice cream. Well, was that worth the wait? Yes, it sure was. So this video is about ice cream because Buenos Aires has some of the best ice cream we have ever tried. And our favorite place to go to is Freddo. We found this place towards the start of our visit and we've been coming like every other day. Hahaha. Shoosh. Don't tell anyone. Um, but yeah, so we ended up getting some ice cream this afternoon. And what you see here is a quarter of a kilo. So this is 250 grams of ice cream and you get to choose three flavors. So this one here is Forest berries. Look at that. Mmmm. And that is actually my favorite flavor at Freddo. I order it every time I come here. And it is like really thick and creamy and it has a rich vanilla flavor but it also has chunks of real fruit. And I couldn't tell you what the forest berries are. I don't know if it is blackberries or blueberries. It could be anything. But it is delicious. As for the flavors, I'm having raspberry, and this is like a raspberry sorbet so it is a little bit watery instead of being like creamy. So I kind of like it because it is refreshing. And on this side for my third flavor I chose strawberry. Some might say that is a little boring but whatever. I like strawberry. That's almost vanilla. Hahaha. Mmmm. Yeah. But my favorite has got to be this one on the side. Forest berry for the win. And all of Sam's flavors have dulce de leche because he just loves that schizz. I'm addicted. What can I say. I eat way too much dulce de leche. Yeah, I think I'm going to by the time I go back to Canada I'm going to be experiencing withdrawal symptoms so. Okay, so there is three different kinds. So first let's go for the classic dulce de leche. That is just pure dulce de leche. Mmmmm. Oh, that is amazing. So rich, so creamy, sweet and a little bit salty too. Yeah. Oh, yeah. It's kind of cool that they add a little bit of salt because sometimes that helps the sweetness come through. Yeah, I know. I agree. When you have that contrast. Oh, this one is really thick. This is the brownie one? This is dulce de leche with chunks of brownie. Dulce de leche con brownie. That is like major chunks. Mmmmm. Wow. Those are real chunks of brownie. Okay, and let's go in for the third bite. Now this is the one I'm curious to try because I've never tried this. I really like both of these flavors. This is coconut and dulce de leche. Oh, that's good. Wow, I've never had those flavors together before. I don't think I've ever add had coconut ice cream before. What? You're missing out. Is it creamy? Yeah, it is one of the creamy. I'd say it is creamier than vanilla ice cream like. And the flavor, oh. Oh, yeah. Well, we sure had no trouble finishing that off. Yeah, when it comes to ice cream there is not going to be any left on the table that is for sure. Yeah, and now the big question is what makes Argentinian ice cream so delicious? And the truth is we don't know. It is like really special. It is a secret. There must be some secret recipes over here. It is just extra creamy. Yeah, I think it is the quality of ingredients. I think it is the cream that they use, I think it is the attention to detail. I find that the flavors are really creamy and rich but there is not an over amount of sugar. It tastes natural. Like, exactly. They've just really got the formula down. And it just it really is world class ice cream and gelato. It is the best. You've got to try it. I think it is better than the stuff we've tried in Italy. Like that is incredible. Woah. Now that is putting it out there. Okay, and let's talk about price point. We had a quarter of a kilo. Those cups were 250 grams and that was 85 Pesos each. Yeah, so you're looking at like close to maybe $6 US dollars. So not cheap but you're coming here to pay for quality. This place is like the best of the best. Yeah, you could get cheaper ice cream but this is really good. Yeah, but why would you want to do that. Yeah, splurge a little. Exactly, go here and get three different kinds. #eatArgentina Alright, so for today's meal we're eating at a place called Cumaná in Buenos Aires. And this restaurant specializes in Northern Argentine food. So these are dishes that you might find in the region of Salta or Jujuy. And the truth is that when we were traveling in Northern Argentina we didn't actually eat a lot of Northern Argentine food aside from empanadas. So it'll be interesting to finally sample those dishes in the capital. So the food came rather quickly. It is already at the table. And since it is a bit of a cooler day outside we decided to both order stews. I'm having one that is called Locro. And it kind of comes in this metal bowl that is really hot and I already made the mistake of touching it. So that won't happen again. But here you can see it is like really thick. You can see the chunks of corn in there. Wow. You have some spring onions, a little bit of spice. That looks so good. Yeah, you'll have to stir it around. Yeah, let's mix it all in. That's probably how you're supposed to eat it anyway. I'd say. So let's mix it all in. And look at that. So it has different cuts of meat as well. I believe this one has pork and beef. So it is very very hearty and as you can see it is still steaming. Like this is piping hot. So maybe I'll give it a few minutes to cool down. Blow on it. Time to dig in. So look at that. There is even sausage in the stew. I had totally missed that when I was mixing it earlier. So let's get a bit of everything. We've got corn, we've got sausage. Mmm. Wow. Pleasantly surprised. Mmmm. It is very rich and thick. It is like a nice stew. It is the type of dish you'd want to have on a winter's day. And it is also a little bit spicy. I'm not entirely sure what that red sauce was. But it is giving a little bit of a kick which is nice. So yeah, I'm happy with my dish. First time trying locro and I think it is a success. Okay, so Sam you're having something called Carbonada Criolla which is also stew. Yes, and mine appears to be piping hot as well. It kind of has the texture and appearance of a chili. It look a bit like chili. And mine has got carrots and it has got corn. It has got beef. Let's try that. A little bit of everything. Yours seems to have more vegetables than mine. Oh, that is delicious. I'm honestly usually not the biggest fan of stews but this is like almost as thick as a chillie. Yeah. Yeah. It is really good and it is quite sweet too. Yeah, and it is really the perfect weather to be having this. It is. It is a little bit rainy these past few days. And I like that it has got a generous amount of meat. And you taste the corn and the carrots a lot. And there is also potato in there as well too. So yeah, this is the perfect dish for us to be having on a cold day in Buenos Aires. And the icing on the cake is that they brought us homemade bread. So check that out. Have a bite of that. And it is like a nice thick slice. And it is a heavier bread. It is really nice. That is come in good with the stew. That's good homemade bread. And pretty much every meal you've been having here in Argentina has been paired with wine. Well, it is just so cheap and so good. I mean the quality of Argentine wine is fantastic. And their national grape, the one that they're most famous for, is producing a Malbec wine. And this is a 2013 Lopez. And this is I can't remember exactly what the price was but it was really cheap. So, you know what I'm just going to indulge while I'm in Buenos Aires. You're turning into quite the wine connoisseur. That's good stuff. So everyone watching our videos has already seen us try savory empanadas but today we're having sweet ones for dessert. Yeah, and I don't know how I have any room considering how hearty that stew was. I am full from all of that wine too. We are going to try some special ones. These are very unique. This one has dulce de leche. That amazing milk caramel cream. Oh, look at how thick it is. Look how thick that is. I can't wait to try a bite of that. Oh, it is going to be so good. Anything with dulce de leche is good. I didn't even realize you can have this in empanada form. I thought it was just for cakes. We've tried a few sweet ones but never with this before. Oh, that smile says it all. That is just too good. We should have ordered like five of those. I'm full but that is just so amazing. Call the waiter over. Yep. Alright, and we're supposed to get you filming the other one but you're just so excited to try the dulce de leche one. That we need to see your reaction. Mmmm. That is good. It is like as not as creamy. I guess it has been cooking for a lot longer so it is thicker. And they've also drizzled a bit of syrup on top. That is a really nice combination. Okay, but let's move on to the next one. Now this one is really special. This is called Cayote. And it is a fruit that you find in Northern Argentina. I've never seen it before. But I asked the waiter to kind of try and compare it to something and he said it is kind of like a watermelon. Except it is white and that then when you boil it you kind of get these fibers. And you just cook it with sugar and it turns into this like really sweet jam. And they use it as a filling for empanadas. So, it is called Cayote. My first time trying this. Sam tried Cayote ice cream when we were traveling in Salta. Yeah, it is very sweet. Mmmmm. Wow. How is that? Honestly, that is really good. I almost feel like I'm having apple pie. To me it tastes a lot like a sweet apple filing. And the crust kind of reminds me of a pie. Apple pie guys. That is the best way I can describe it. So Sam seems pretty pleased with the price. Would that be accurate? Yes, that was a fantastic price. 282 Pesos, so that is less than 20 US dollars and for that amount of money we got two massive stews, we got the soda siffon, I get a generous bottle of wine and we got two dessert empanadas. And I have to say that the quality here was fantastic. Even the bread that was served prior to our meal was a really good homemade quality bread. This is one of my new favorite restaurants in all of Buenos Aires. And if you'd like to come here you know the exact Address. It is. And if you'd like to come here it is at the intersection of Avenida Santa Fe and Rodriguez Pena on the north side. Yeah, so hunt it down and definitely come and have a lunch here. So we are on a bit of a pizza mission this afternoon. Sam had a very disappointing meal in Boca and he's been sulking ever since. So pizza will cheer him up. We're back in our neighborhood. We're staying in Recoleta and there is a pizza place that was recommended to us by our Airbnb host. So we are here and it is called El Cuartito and we've ordered five different slices of pizza. This should be good. Are you happy, Sam? Yes. So you know this place is going to be good because it has been approved by an Italian. Correct. Yes, our Airbnb host, one of her friends from Naples, Italy came here. And that place is known for pizza. And she said this was the best pizza she has ever had, so I have super high expectations. And I always love getting recommendations from locals. We often find that the best restaurants, the best food we ever had is from those kinds of recommendations. So this is exciting. Oh, yes. Pizza time. Very exciting. Pizza time. And those are five sexy delectable slices of pizza. Will this make up for today's lunch? I think it might. Woo hoo. So Sam is going for the Fugazetta. This thing looks like a thing of beauty. It's got mozzarella, double cream cheese and onions. Oh, I've never had pizza with cream cheese before. So let's dig right in there. That looks so cheesy. That is like the cheesiest pizza I've ever seen. I know, I know. Look at the look on his face. Look at those eyes. That is insanely good. Insanely good. That is just like cheese explosion. That is for any kind of cheese lover this is like the best moment of his or her life. So I'm pretty excited for this one. Look at that thick tomato sauce. Thick thick tomato sauce and anchovies on top. This is going to be good my friends. The anchovies fell off. Ah! There we go. Any anchovy lovers out there? Mmmmm. Anchovies are always super salty so it has a real salty kick to it. And of course a bit of a fishy flavor. Haha. That's good. I know anchovies are not a favorite with everyone but I do enjoy it on pizza. So time for slice number three. Yes, and this one over here is a vegetarian pizza. Yeah. And apparently it comes with an alfredo sauce so I'm really looking forward to that. Yeah, this is a bit unusual. No tomato sauce on this one. Just a cream based sauce. It looks like there is tonnes of spinach. Maybe a bit of onions oozing out. Popeye. Mmmm. That is really unique. It is very different to not have a tomato sauce or even more of a cheesy sauce. This tastes a bit more like a lasagna. It does. Exactly. It tastes like a bit of a creamy lasagna. Oh, let's get a closer look at that. Cheesy. Okay, slice number four. This one is called Napolitana and it has tomato sauce but it also has slices of fresh tomato on top. And two different kinds of cheese. Provincial and Parmesan. Not too shabby. Not too shabby at all. Mmmm. How might that be? That's good. I was expecting to like this one and I'm a fan. It may be my favorite so far. I really like the fresh tomatoes. They're just so juicy. It makes the pizza extra special. Oh, yeah. Okay and the last one. And this lonely little last pizza slice. Actually it is anything but little. This one has ham, pepper and loads of mozzarella. So let's give that a try. Dig right in. Oh yeah, big slice. He eats like a caveman. This one is one of my favorites. Like this is a winning combo. Oh yeah. That mozzarella is awesome. It is just so much piled on. So fresh, so tasty. And the ham is really tasty as well too. And I like the look of the pepper. Like in North America they usually give you those thin slivers. But here it is like a big slice. Just slap it right on. Slap it right on. Oh yeah. So this might seem a little piggy but yet another slice arrived. It is piggy. It is piggy. Slice number six. You know what. This pizza is so good that I couldn't walk out of here having just had five slices shared between two people. So we have ordered a 6th one. We're getting one more Napoletana. Napoletana. Napolitana. So I guess it is official. This was our favorite out of the five slices we tried? Yeah, it was. It's a classic flavor. What I mean they're all so good though. I mean like you could have given me any extra slice of any of those ones that we ordered and I would have been happy. Big bite. Fresh out of the oven. Final thoughts. Final thoughts. The pizza was amazing. The place is backed and it is at a great price.You can get each slice for $2 Canadian dollars which is a really good deal and those are like really thick slices with lots of cheese. So I would highly recommend it. Come, check it out. El Cuartito. This may be the best pizza in Buenos Aires. I think so. Cafe Tortoni first opened its doors in 1858, and it was named after a Parisian cafe by the same name. The place gained great notoriety in the mid-1920s when it was frequented by a mix of writers, painters, musicians, poets, journalists, philosophers, inventors, and other creative minds. Today it's a must-visit cafe for visitors passing through Buenos Aires. Where are we? Well for today's meal we are at Café Tortoni. Which is one of the oldest and most famous cafeterias in the whole city. I think locals would probably tell you this is very touristy, because it is only tourists with their cameras sitting in here, but regardless it is a place I think you should visit. Like the architecture is really cool. The furniture is kind of like frozen in time. And also they make a pretty good hot chocolate. That's what I've got right here. I ordered chocolate con churros. Let me use this other hand. Let me use my strong hand...hahaha That is a big thing of coffee. Is that cream beside it too? Yeah and I got frothy milk on the side. But look at how thick that is. There is like some chocolate chunks in there. Do it from higher up. There we go. Okay, I should probably stop there. And I ordered that with churros. Which is kind of like a long strip of dough that has been deep-fried. Yeah, it is kind of like a deep-fried Spanish doughnut. Yeah, and it has granulated sugar sprinkled on top. And they've put a lot in here. And of course, you have to dip it in the chocolate. It has to be done. It is the only way to go. That is my lunch today guys. Hot chocolate. Healthy. Mmmmm. That is good. I almost wish you could use this as a straw to drink the hot chocolate. But this is actually one of their specialties here. They have two specialties of the house. One is called leche merangada which we've ordered. But this is really good. I can see why it is one of the suggested dishes. So yeah, look at that. Look at how is soaks up the chocolate. It is like a sponge inside. Like a thick sponge. Mmmm. And what do you have over there? And I've gone for the tostada. And that is basically a sandwich that has tomato, ham and cheese. And it is like a grilled cheese sandwich. Yeah, but this is premium because of the ham. Yeah, so it is usually just ham and cheese but this one is called tostada Tortoni just because they've added the tomato. So that is there special. The tomato gives it little bit of an extra kick and more juiciness. Juicy. You've got crumbs all over your face. We like our juicy food. Yeah, and actually while you were filming your surroundings I got hungry. Hey, cheater. Cheater. I started eating without you. So we also ordered something called leche merengada because it is one of their other specialties here. But from the description I thought it was going to be milk that tastes like meringue. But that looks like ice cream. Yeah, it does. It looks like there is cinnamon sprinkled over it. Ooh. So it should taste like meringue unless they've mixed up our order. And we wouldn't know. Yeah, it is kind of like ice cream. Is it meringue flavored ice cream? Yeah, it is. Okay, and the cool thing is that there is so much cinnamon put on top. And I mean I love cinnamon. I can smell it from here. From across the table. And that came with a little wafer. I'm going to get another bite with my spoon. So yeah it is a pretty cool place to stop for a little snack. I can see why that is the house specialty. I'm guessing that is homemade. Definitely tastes homemade. Okay, so we've polished everything off. Yes, except for the milk because we don't want to dilute our chocolate. And here is the bill. It came to 299 and that included the chocolate churros, the balon which is the beer, the merengada which is the ice cream and tostada tortoni which of course was the sandwich. So that is a little bit pricey. Touristy prices here. But you know what still not that bad. That is like $20 US dollars for four items on the menu. Yeah, and you're paying for the ambiance. Yes, you are. De las Salteñas la mejor! The best in Salta. Yum, yum! So it is our last day in Salta and we couldn't leave the city without having empanadas. We did a little bit of research on Google and we found a place called La Criollita. Apparently, they have the best empanadas in the whole city so that is what we're going to be ordering today. Okay, so the specialty here are called empanadas Salteñas. Yes, and those are made with chopped beef but what are we having? But we also saw two others that caught our eye. One is with pollo which is chicken and the other one is with queso which is cheese. So we're going to try 3. Three, a little bit of everything. We even ordered a tamale too. Yes, yum yum. And just as we're getting ready to vlog our meal the power goes out in the restaurant. So this is going to be low quality filming. We're not sure what we're going to do. Maybe we'll wait for the power to come on or maybe we'll just film it guerrilla style. Fingers crossed. Okay, so we can still kind of see in the dark. So here are the three empanadas. They have arrived. And this one is made with beef. This is a traditional one. Empanadas Salteña. This one is made with cheese. And this round one over here is made with chicken. So we'll be sampling those in the dark. In the dark. In the dark all spooky and scary. In the dark. So this one here is the empanadas Salteñas. This is the beef one. Um, and this is going to be a proper taste test because I can't really see that well in here. So, I have to figure out what the ingredients are. Yep. Just for our viewers to understand we have the exposure compensation lightened by two degrees so it is a lot lighter on the screen that you're seeing than it actually is for us trying this. I've got the spicy one. It does have a bit of a kick. Okay, so what kind of sets this one apart from other beef empanadas is that the beef is chopped. So you get like these bigger chunks of meat. It is not ground beef like in the other ones. And this one also has potatoes and spring onions in it. Oh la lah! Oh, it is so hot. Is it tasty? Is it tasty? Potato and egg. Really tasty but this is like fresh out of the oven. Piping hot. Want to try some? Yes, I do. Okay, so Sam is adding some spice to this already spicy empanada. Because apparently it wasn't spicy enough. Just kidding. How is that? That is really really good. I think what sets this empanada apart is just number one if you look here you can see just how stuffed it is. Like, you can kind of see. I'll explain. We'll trust you. We'll take your word for it. So it is stuffed with ingredients and the quality of meat is really high. And you're right, it is spicy. Like I'm feeling it burn even though I had a bite about ten seconds ago. It gets a thumbs up. Big thumbs up. Okay, so next up we have the cheese one. Con queso. Right? Yeah. That's like a mozzarella cheese. Oooh. Is it a generous amount of cheese? Mmm hmmm. You can't really see the strings forming but it is super cheesy in there. Yeah. I wish you could capture this. Look at all of that cheese oozing out. Out of focus. That's okay. Tasty. I'm used to having empanadas with ham and cheese. I've never had one which is just strictly cheese before but it's a nice little snack. And last but not least we have the chicken. And this one is in a different shape. It's more like round. It's like a pie. Yeah, it's like a little pie. Chicken pot pie. Wow! I can see why this place is considered one of the best if not the best in town. Like they have thick chunks of meat in their empanadas. So my first bite into the side which typically you wouldn't think would have a lot of ingredients included a really big tender piece of chicken. This is awesome. I think we're going to be ordering more of these before we go home. So one of the things that really surprised me about the empanadas here in Salta is that they're quite small. They're almost like a little snack or a little appetizer that you'd have before the meal. But the ones that we generally make at home and I'm guessing we use in Argentine recipe in my house are usually a little bigger and they're quite plump. And they're not as big as the ones we had in Chile. Those are like massive that look like envelopes. But yeah these are like little treats. I feel like I need to eat five or six of these to actually get full. It's like they should have an 'itas' added to the end. Itas, Empanaditas. That means they are little. Alright, so this isn't quite the meal we were expecting to have. Sitting here in the dark in the back of a restaurant. But let's do price point because we are done with our food. Yes, so the good thing if you do come here these are not expensive at all. They're roughly 1 US dollar - 12 to 13 pesos. And I highly recommend coming with a friend and ordering a whole bunch. Yes, you need at least five. At least five per person. At least, five. Maybe more like ten if you're a hungry giant like me. Yeah, because we got three and a tamale and we're still kind of hungry. We're going to order more. Let's go for dessert. #eatArgentina So we've ventured away from our neighborhood for today's food video. We are currently in Palermo. And we're eating at a place called Don Julio. This is a parrilla which means they focus on grilled meats. And it is a bit more upscale than the one we normally go to over in Recoleta. So it should be an interesting experience. See if you like it Sam. Good? Esta bien. So let's just take a minute to talk about the tablecloth. Yeah, so the first thing we noticed was just how like thick and durable. Like this is leather cowhide. Also, it is cool just the way that the sauces are presented here. We've got chimmichurri, we have the salsa and then over here the butter. And show us that steak knife. Oh, yeah, this thing. This thing is incredible. This is actually heavy. I've never had any kind of knife that has felt as solid in my hands. Yeah, you can buy them at the restaurant but they're like 800 Pesos. It feels more like a dagger. It is a weapon. It is a weapon. So we've got some bread fresh out of the oven. Look at that. I wonder if they make it here themselves because this thing is like piping hot. Ooh. A nice way to start the meal. I just blew crumbs across the table. Alright, so time to put the knife to good use. I'm cutting in to the bife de lomo. And this is our tenderloin which is nice and juicy. They way I like it. Mmmmm. Oh, wow. Honestly, that just melts in your mouth. That is probably the most tender tenderloin we've had to date in Argentina. I'd have to say. But let's add some chimichurri. Don't forget the chimmichurri. Can't forget that. Let's see. Oh, lots of chimichurri there. That's going to be nice and garlic-y. Flavorful. Mmmmm. Look at that piece of meat. I love how easy that knife just penetrates the meat. It is just so tender. It is like cutting through butter. It is like cutting through butter with that knife. Oh yeah. That's a nice piece of meat. Yeah, I can totally see why it is so highly rated. Now we know why it is popular. So this is our first time having grilled veggies with steak. What do you think? Yeah, I think I may even prefer it to salad. It is just juicier and I don't know it just brings out the flavors more when they're grilled. Especially the zucchini. It's awesome stuff. Alright, so we just finished up that meal. How are you feeling? Yeah, it was really good quality steak that is for sure. The portion was quite a bit smaller than what we had at Parrilla Pena though. And to be perfectly honest I prefer the taste at Parrilla Pena as well too. Okay, and what about the price? The price was over 700 Pesos. So this was not a cheap meal. I think we were looking at something over 50 US dollars total for the meal. But you know we are in a fancier neighborhood. Yeah. And this place is really popular with tourists. Yes. So we kind of have that coming. It is a very touristy restaurant. Yeah. But I prefer the neighborhood feel of say a local parrilla compared to somewhere like this. This was a cool experience because this was kind of our first time at a more upscale kind of grill. Fancy spot. But I definitely prefer Parrilla Pena. That is still my all-time favorite spot to get a good steak in Buenos Aires. #eatArgentina So it is five PM here in Buenos Aires which means it is tea time or as we call it here it is Merienda time. So, we're at a little place called La Biela. This is a really famous cafe across from the Recoleta Cemetery. We've got a table, we've ordered our food. And a special surprise should be coming. I'm not going to tell you what Merienda consists of until it gets here. So apparently this place used to be a really popular hangout with race car drivers and celebrities who are into racing back in the 30's. So you can kind of get a feel for that in the decor. They have a lot of dated cars and tools on the walls. And you can even see that on the napkin. They've got like a little race car. Look at that fancy napkin. Some tools. La Biela. Fancy. And apparently La Biela is the name of a tool that you use to work on cars. So, yeah that is where it comes from. So would you say you've gotten used to the Argentinian eating schedule? Yeah, I mean it is completely different from what we're used to back home. Back home in Canada five o'clock would be dinner. Maybe five thirty would be dinner. But here that is strictly teatime. Tea and sweets. Just a light snack to carry over to 10 pm. Dinner doesn't even really get started until 10, 11 maybe even 12 here. So, yeah. It is tea time. Food dance. The food has arrived. Anyways, there is like waiters starring at me. The food is here which is super exciting for us. So have a look over here. Um, this meal that we ordered it comes with two croissants. So we'll be sharing those. These are called medialunas. And they are sweet buttery media lunas. I love these. And it also comes with a tostado jamon y queso. Which is a grilled ham and cheese sandwich. Yeah, those are really good. We've been having a lot of those in Buenos Aires. Yeah, so super thin, lightly toasted. They are kind of your staple snack sandwich in Argentina, aren't they? So let's start with this. Something savory first and then we'll move on to the desserts. Oh yeah. That's good. Just a very thin layer of ham and cheese. Super light. Like I could probably eat ten of these I mean they are so thin and light. But yeah, good stuff. So I guess technically we should be calling this coffee time not tea time. Because neither of us is having tea. Well, in Argentina - especially in Buenos Aires - coffee seems to be a bit more popular than tea. Yeah, and I love the coffee here. What is so cool about the coffee is that it always comes in these really big cups. Like you get a generous portion. It is not like one of those little dinky little servings that you sometimes get in other countries. They give you a nice generous portion of coffee. So it is time to actually try that. It is actually heavy in my hands. Oh man, good stuff. You know what, neither of us were really coffee drinkers until I think the past year maybe year and a half. And now we actually come to appreciate good quality coffee. It is funny. And next up we have this sweet medialuna. Let me just break it in half so you can have a look in there. Look at how fluffy that is. Mmmm. So good. So sweet. It has like a light coating, a light glaze on top which is just perfect. Very buttery, fluffy, light. I love these. Again, I could probably have like five, six or seven of these no problem. And our order came with three different slices of pastries, cakes, pies, whatever you want to call it. Sweet treats. So why don't we explain what there is. So this one here has chocolate and I think kind of a cracker filling with dulce de leche. You want to hold it up and show us. Yeah, sure. It is a really thick bar. Check that out. Fancy. So we'll put that down for a moment. Okay. And over here we've got it appears to be like kind of a slice of apple pie. But what is cool about this pie is that it has like a white glaze. A glaze over top of it. Some extra sugar in there. No complaints about that. And last but not least we have this. So that is called Pionono. It is a mini pionono. And it is kind of like a little roll with dulce de leche in the middle. Yeah, and anything with dulce de leche is a hit with us. Okay, enough yackity yack yack already. Let's try something. So I've got a piece of apple pie. Oh yeah. I want to try some of that. It looks good with the extra glaze on top. That is some good stuff. Yes, the extra glaze is what really makes it unique. And also the quality of the apples. These are really high quality apples. And it is also quite sweet as well. There is quite a bit of sugar so we will be on a sugar high this afternoon. Alright, now let's move on to this chocolate bar over here. I'm curious about that. I'm just going to pick it up. Yeah, just take a big bite. Just pick it up, take a bite. I'm going to try to get lots of dulce de leche here. Mmmm. That is the definition of decadent. Yeah? Yeah. You know what, I don't know what we're going to do when we leave Argentina. Like when we can't get dulce de leche desserts anymore. I'm going to be very deprived and very sad boy. We'll have to stuff jars in our suitcases. That is what we'll do. Okay, and now last but not least where is that pionono? Let's get a bite. Wow, you're really making me go on a roll here. No, help? I've had the croissants and I had the sandwich. Show us how it is done. Alright. Mmmmm. Let's get a look at that. Come show us. There you go. I was too busy biting into it. Yeah, let us appreciate the beauty. Anyway, again, dulce de leche layer upon layer. Swirling layers. It is good. It is time to go now. Say bye Sam. Bye buddy. It has been a good experience. You do need to clean your teeth though. Yeah, he does. But anyways, let's talk about the price of that meal. Yeah, so it was just over 200 Pesos. So you're looking at roughly 13-14 US dollars. Fantastic value. All of the things we had were really high quality including the sandwich, the croissants, the cakes and all of the pastries. And good quality coffee on top that too. Everything was good. Everything was good. Come here. #eatArgentina So this afternoon we're going to be making a dessert video. We are going to be trying something called Queso y Dulce or Postre Vigilante. I'm going to show you the ingredients right now. It is probably going to look a little bit gross but trust me this is delicious. Yeah, okay. So basically we're going to be having fresh cheese which is really creamy. It comes sealed in this plastic bag and we're also going to be trying it with these three desserts. So this right here is called dulce de batata and it is a sweet made out of sweet potato. This one is called dulce de membrillo and it is made out of quince. And this one is dulce de zapallo which I've never seen before. But it is made out of pumpkin. So basically we're going to be slicing a piece off of these three sweets, as well as cheese and you just eat it together. So that was a little bit messier than I care to admit. I think it is because we bought the product in these you know vacuum sealed packages so it makes it a little bit hard to get them out. But you can also buy it in tins. Actually when I was younger my family used to buy the five kilo tins of dulce de batata. Woah. So if you like that stuff you can buy it in large quantities. I bet those didn't last very long in your house. No, they didn't. But have a look. This is the presentation. Not too shabby. But of course if you ask for this dessert at a restaurant the portion would be a lot larger. Like this is a smaller size. It's a sampler portion. Sampler plate. But let's dig in. So I'm going to start off with my favorite which is dulce de batata. This one is sweet potato one. So we've arranged this so we each get a bite of the three. Of all three of them. Sam's afraid I'm going to eat his. He's like trying to move them away. These are mine. I know how you roll, so. Mmmmmm. Oh, yeah. Mmmmmm. You know the cheese we got is really fresh and it almost has like a hint of saltiness in the background so it is a really nice combination. It really helps the sweetness of the sweet potato come through. So yeah the sweet potato one gets the thumbs up from me. I love it. Let's move on to the next one. This one is dulce de membrillo which is the quince jam. It is a darker color. Mmmmm. This one is not as sweet. It is a little bit more tart. It also has a bit of a stronger flavor. So, I do like it but sweet potato stills gets the vote from me. And now the one that you've never tried before. In fact, neither of us has tried it before. This one is pumpkin. All about the pumpkin. And yeah, we just saw it at a supermarket so we figured why not. So it is similar in color to the one that is made with sweet potato. Similar consistency. Mmmmm. Wow. This one is the sweetest of the three. Seriously. I wouldn't expect that from pumpkin. Like you can't even tell it is pumpkin. So has it dethroned the sweet potato. Maybe. I mean the sweet potato is an old favorite. It can't really be dethroned that quickly. Um, but yeah, that is really really good. Really tasty. So it is time to try your three. Here they are. Yeah, it was a kind of hard to wait while you were gobbling your three down but you know I somehow managed. I'm still here. I haven't wasted away just yet. Okay, so yeah I'll do it in the same order. So, sweet potato first. Yeah. Eating with his hands. Forget cutlery. Who needs it. Who needs it. Yeah, you're right the saltiness of the cheese really compliments the sweet of the potato. Yeah. And for those who haven't tried this type of sweets here in Argentina. They're a bit gelatin like. Like they have obviously the taste of the flavor. Like the sweet potato or the pumpkin or the quince jam. But the consistency of it is kind of in gelatin form. Yeah, okay. Alright, so next up this is the membrillo. And before I bite into this I have to say this one is my favorite out of these two. I love. Well anyways, I'll take a bite. I'm going to explain. Mmmmm. Mmmmm. He says. That is just so tart. And it just has just enough sugar that it is not overwhelming but it is kind of the borderline. And number three, on to the mystery one. The one that neither of us has tried before. I kind of wonder if it is a new product or if maybe we've only just come across it. Yeah, that is sweeter. Yeah. I don't think it is a strong of a flavor as the other two though. Yeah, it is hard to tell it is pumpkin. So, if I had to rank them I would go quince jam membrillo and then I would do sweet potato and then a close third is the pumpkin one. So, yeah, they're all good. If you're in Argentina you definitely have to try them. Yeah, and this is like the cheapest dessert you can get. It is considered the trucker's dessert. Something you get at a truck-stop. It seriously is. And to mention about the cheese it sort of reminds me something sort of in between a mozzarella and a cream cheese. But it is a little bit closer to the mozzarella on the spectrum. You can imagine it is closer to a mozzarella but it has a bit of a cream cheese consistency too. So not that you've polished everything off your plate tell us about the price. So you can basically pick these up at any store really. Any kind of convenience store, any kind of grocery store. You're going to find the dulce, the basically the sweet of the fruit, you're going to find these on the shelf. And we got ours for like 18 Pesos which is just like a dollar twenty five US. A dollar thirty US. And the cheese, and like going back to that, those are huge boxes. Like 500 grams worth. That is half a kilo. Half a kilo. And you're going to get a big brick of the cheese, a big block of the cheese and it is probably going to set you back anywhere between let's say 60 to 70 Pesos. So under five dollars. More like about 4.25. So it is the kind of meal that if you're with a group of friends all four or five of you can have dessert with just one pack of the fruit and one pack of the cheese. #eatArgentina So this afternoon we are doing an Argentine snacks taste test. So at the very end of our stay in Buenos Aires Sam and I hit up a convenience store and we tried to pick up candies, chocolate bars, cookies and just typical snacks that you can pickup for just a few dollars. So we actually meant to film that video while we were still in Argentina but unfortunately I completely lost my voice. I couldn't even speak. So we had to pack all of those snacks into our suitcase and bring them over to Peru. So they got a little bit smooshed but they should still taste the same. So today we're going to be filming that video. Sampling some Argentine snacks. Okay, so first up I'm trying something called Tita. And it would appear this is a sweet cookie with a lemon flavor. Maybe chocolate over top. Let's find out. Oh man. Open that Tita up. Okay. So this is what it looks like. You do get some chocolate there. Let's bite in. Mmmmm. So it is two cookies layered together. It almost has like a lemon flavored icing in the middle. And then chocolate all over the exterior of it. You like it? It is pretty nice. I do like it. This would be nice with a cup of tea. Smack! So the first one that I'm trying is called Smack. And I have no idea what this is. The cool thing about this taste test is the only things that I've actually tried are the alfajores. So all of this is completely new for me. So opening this up. It has like it feels light in the hand. I'm guessing it is probably a wafer. A chocolate wafer. Well, actually a wafer that has been covered in chocolate. So let's try that. This is what it looks like. Mmmmm. Yeah, let's have a look inside. That is exactly what it is. The layers. Mmmmm. Wow. That's good. Normally when you have a wafer or a bar it is about, I don't know, I'd say about a quarter or half as thick as this. So this is really thick. So you get a nice big amount in your mouth. And I think this might be like a chocolate mouse on the outside. It is quite decadent and rich. I'm going to have another bite. Okay so this one here is called Rhodesia. And let's see. Very colorful packaging. It sounds like wafer cookies. Also lemon flavored. Oh. I wonder if it will be similar to Tita. You're going to be able to compare and contrast. Yeah. Well, first thing I'm noticing is the size. This is much larger than the Tita. It is also covered in chocolate. But yeah, it is a different type of cookie. This is going to be a wafer. Mmmmm. It is very crumbly inside your mouth. It also has a, I wouldn't call it an icing, it is almost like a thick cream that tastes a bit like lemon. It is good. So let's give this a shot. Hahaha. He's funny. He's so funny. So this is a Shot chocolate bar. And I can tell you that it is a chocolate bar. It just has that feel in the hand. It feels like a thick chocolate bar. Wow. Really thick. And you can see that there is some kind of a nut inside of it. So let's try that. Wow. Those are peanuts. Mmmmmm. Let's have a look inside the chocolate bar. Oh, it is so yummy. It is so nice to have a chocolate bar that is filled with tonnes of nuts. Really really tasty. Yeah, and you're a fan of snickers. That has lots of peanuts so those should keep you happy. It is. So now this one is one that I'm very familiar with. I used to love Bon O Bon when I was a kid. It was my favorite candy. So let's open it. So you ate that growing up in the mountainside by Cordoba. So there we go. That is what it looks like. Ooh, it is like a round little ball. Round little chocolate ball. Bite into it. And look at that. You've got like this buttery peanut filling. And that is surrounded by a little wafer. That looks so good. And then a layer of chocolate all around. Oh, that looks good. Mmmmm. I can see why you liked it. So you got to try a Bon O Bon so it is only fair that I get to try one too right. So they come in a number of different flavors. Um, because this is white I'm assuming. Maybe it is white chocolate. So let's open that up. So you can see that it this is the shape. Oh, wow. Let's have a look inside. Wow. I'm guessing that is kind of like a nut filling mouse. That is really really sweet. Wow. I'm really starting to feel a sugar high now. So next up we've got something called Bonafide Rama. Rama means branch and this almost looks like it is going to resemble a tree trunk or even a tree branch. So let's dig in. I'm expecting white chocolate. Oh, wow. So it comes in a little container. Look at this. Are those little individuals. And like you get a whole bunch of them. Woah. Fancy. I've never had this. Fancy. So let's see. Mmmmm. Wow. It is like almost like chocolate shavings. It is like these layers of chocolate that have been shaped into little tree branches. It is kind of an unusual shape. It is kind of cool. And yeah, white chocolate. It is good. Alright next one is Mantecol I believe. And I have no idea what this is. I really don't. This one feels a lot heavier in the hand then the last one so I'm guessing it is a bit thicker. Oh, okay. So this one sort of didn't survive the plane ride. It cracked. It didn't melt. It cracked though. It is actually the perfect bite. Mmmmm. Oh, wow. I would have to guess that is peanut. Oh, it is. You really notice it after you've been chewing it for a while. So it is like a peanut. It is not like a chocolate bar. It is thick but it there is no chocolate over top of it. Like fudge. Peanut fudge. It is a bit more like fudge but it is not quite as dense as a fudge so this is like in its own category but itself. It is pretty good. I like it instantly because I'm a big fan of anything with peanuts. In Canada I eat a lot of peanut butter so. Mmmm. This is good. Alright, so this one is called Dos Corazones. That means two hearts. It says chocolate con poesia. Chocolate with poetry. Oooh. Wow. That is the romantic one huh? Little chocolate bite with a milk filling. Let's see. I'm almost expecting a poem in here. Seriously. Maybe there is. Oh my gosh. What? No way. It does have a poem. It does have a poem. Read it. It says: Un poema de amor tengo para voz guardado una caricia, un beso y este corazon apasionado. So it says a poem of love I have for you, a caress, a kiss in this passionate heart. That doesn't really rhyme when you try and translate everything. Wow. It came with a poem. So that is the go to chocolate if you're on a date or something? Yeah. And look, let me show you this. It is going to start melting in my fingers. Oh, look at the little love hearts. Oh. Love hearts. Mmmmmm. It has like a creamy filling inside. Maybe like nugget or something? So next up I'm trying something that I think is called Vauquita. So vauquita would mean little cows so that is some kind of variation for the product. So this appears to be like some kind of tablet. Maybe something like fudge. And it is made with dulce de leche. Well, not maybe it has to be for sure because that is what it says on the package. So let's see if we can get a closer look at that. Mmmmmm. It almost looks like a brownie on camera. It is so sweet. You can taste the dulce de leche but it is almost a little bit, a little bit sour. More so than. Yeah. Yeah. It is really good. It is really decadent. This one is a bit more like fudge. Wow. Yeah, I like it. So this one is called Bocadito Chipi. Totally new for me. Again, no idea what this is. It is tiny. It is a little square chocolate. Oh, look at that. Oh, is it white and dark. Yeah, so you've got a layer of white chocolate on top, milk chocolate on the bottom and it looks like it may have little bits of peanuts. Peanuts maybe? Or torrone? Maybe turrone. What is this? Does it say? Peanuts. Toasted peanuts. Mmmmm. That is kind of nice. If you can't decide between milk chocolate or white chocolate this one gives you both. Alright so next up we have mentitas and these are little chocolate peppermint patties. And I'm going to be honest with you I've had a few of these since I've been here. When I went to this little bakery called La Pasta Frola to get our alfajores, our artesanal alfajores I saw these little mints. And I thought oh I've got to get a few of these. And he's been addicted ever since. These are awesome. So let's try it here. Mmmmm. Wow. So, if you've ever had After Eight or York Peppermint patties or Junior Mints then you know what these taste like. These are just your classic chocolate mint and it is very refreshing and very minty. And very chocolate-y. So I love it. So this one here is Bocadito Bonafide and it is a wafer cookie filled with dulce de leche. Covered in chocolate. Let's see. Wow. I'm starting to get full this. This is too much chocolate. Oh man. It is already gooey in the package. That one didn't fair as well did it? Oh my gosh. Oh my gosh. Okay, this is messy. Oh wow is that like a jam? No, it is filled with dulce de leche but it is kind of liquid-y. So it has dripped all over my face and all over my hands. It is good. It is just messy. Don't look at me. So now it is time for me to try my Alfajor and this is my favorite dessert slash snack in Argentina. We've been eating Alfajores like there is no tomorrow. But mostly from Havanna and from another place so this is a brand I haven't tried yet. But I am excited about it. And when it comes out it kind of looks like, if you're from Canada or the US, it kind of looks like a wagon wheel. It has that same type of shape. And this one surprisingly didn't get too smushed in the airplane. There is another one that totally got crushed which we're not even going to put in this video because it would look awful. But we are going to try this one here. Mmmmm. Oh wow. Let's have a look inside. Yeah, look at all of the dulce de leche. Oh. And that is a crumbly cookie. Yes, this is really really tasty. Wow. You know what, this might be my last alfajor for months if not years because we are now gone from Argentina and I'm going to savor this one. And last but not least we're doing one more alfajor This one is the Terrabus brand. And it says three layers of cake. It says torta so I have a feeling this should be a softer alfajor instead of cookies I'm expecting like more moist layers. This is going to be a big one. That does look big. Oh, I think it is the biggest one yet. I'm full. Woah! Man. Gigantic! There we have it. A triple one. And look if you take a closer look you can actually see the dulce de leche in there. Do you see that? Yeah, you can. Look at that. Man, oh man. Seriously decadent. Alright, let's do this. Mmmmm. That is all chocolate. Chocolate filling, with dulce de leche layers in between, and then it is all bathed in chocolate again. So much chocolate. Oh my gosh. And you're so full. I'm done. It is good but I'm done. That was enough snacks guys. Out! So that concludes our Argentine food taste test. We are stuffed, we're on a sugar high. So now it is over to you. Have you tried any foods from Argentina before? Any kinds of snacks, chocolates. Anything like that? So if you're looking to pick any of these up they're really cheap. I think everything single one of these costs less than a dollar so you can load up on these if you're in Buenos Aires or another city in Argentina. And please do let us know if you're tried them before or if any of them look good or which ones you'd like to try yourself. And remember to eat in moderation. Yes, because we need a siesta now. Don't do what we did. So for today's lunch we are eating at El Palacio de la Papa Frita. That is the French Fry Palace. And actually here they specialize in potatoes. Fried potatoes. And they have so many different varieties. So what we've done is order a basket, as a bit of a sampler, showcasing the best of the best. And I think that is coming. The potatoes have arrived. Yes, do you want to tell us how found this place? Yeah, um, one of the great things about our YouTube channel is the community we have around it. We so appreciate everyone who watches our videos and even more so for people who leave comments. And they give helpful tips of restaurants and place to go to. So this was a recommendation from a recent comment and we realized hey this is not too far from our place. We were kind of craving. Let's check it out. Let's eat some potatoes. We're kind of craving potatoes so here we are. So enough yackity yack yack. Let's actually try these. Okay, so the most famous potato that they have here is called papa souffle. And as you can see it is like blown-up like a little bubble. And they're kind of secretive about how these are made. I've heard a few different theories. Some people say it is because they soak the potatoes in cold water and then fry them. Other people have told me that they use really high heat when they're cooking them and that results in like a little bubble potato. Um, so yeah, I don't actually know the truth. So if you know the truth leave us a little comment. Um, but actually I remember trying these potatoes when I first moved to Argentina. When I was six years old. And I love these. I just thought it was the coolest thing ever. Bubble potatoes, so it is nice to be having them again. And yeah, it is just air inside but you want to be careful when you bite into it because like there is so much steam that comes out. I don't know if you can see that but it is still steaming. Okay, and the one have right there is called Rejilla which means fence. It can mean a few different things but let's go with fence. Yes, it does look like a fence. Criss-crossed. Yeah, it is criss-crossed. Nice texture there. Yeah, it looks like a crinkle chip here. So, let's try it. It is really crunchy. Yeah. Wow. Is it almost like a chip? Yeah, it is almost more like a potato chip than it is a french fry. Yeah, than it is a french fry. I like it. Nice and salty. Okay, so this is a more familiar potato. This one is called Papa Baston. Which means like a stick or a cane. And it just looks like a regular french fry. Maybe a little bit thicker. So yeah, that tastes like a regular potato or regular french fry. Mmm, so yeah good. Not as exciting as the souffle but not bad. Alright, and the last one for me to try here is the Noisette. It just looks like a tiny little ball. A little marble. A little marble. There you go. Mmmmm. That's good. That, I mean it is almost a bit like a like a mashed potato really. Because you have the, you just have the coating and you're mostly tasting the inside of the potato. I think it is supposed to be French style. Noisette. Cute little petite Noisette. So that concludes the four main types of potato you can get at this restaurant. They have a few others. They have mashed potato and things like that but that is not so exciting. Yeah, um, and we got it with a side because we didn't want to be having just potatoes. Yeah, so what is this? This here is the Chorizo. That is basically a gigantic sausage. Look at how big that is. And I'm really enjoying this. I took a bite of mine so far and like that is is very lean meat. It doesn't have chunks of fat and sometimes you get Chorizo with these nasty chewy balls. Wow, they really know how to do their sausages here in Argentina. They just put the sausages from like Canada or the US in shame. North American hotdogs. It puts them to shame. And you're eating it the proper Argentine way with Chimichurri. You can't have meat without Chimichurri. And this is made with garlic and a few different mystery spices. I don't even know exactly. And olive oil base I believe. But it is so good. It gives it a bit of extra flavor. Mmmm. It is nice and garlic-y. You're going to want to keep your distance after this. Feeling satisfied after all of those potatoes? Oh man, once again we were defeated by this meal. We couldn't quite finish it. The portion was that huge. We ate about half. Gigantic. Okay, let's talk about price point then. So in total that meal came to 200 Pesos. So the chorizo sausage were 50 each and the fries were 90. So actually, so sorry that is 190 then. Yeah, not bad. So really good value. I mean that is like $13 US dollars and we were stuffed. The two of us couldn't even finish that. So, I can't recommend this place more highly. Like this was an awesome suggestion from a YouTube viewer and definitely if you have a chance to come here do it. Eat some potatoes. Come get stuffed and then go for a nice long walk afterwards.", "text_with_breaks": "#eatArgentina\n\nSo I think it is time to get ourselves a Choripán\nfor lunch.\n\nEl chori era tuyo?\n\nSi.\n\nGracias.\n\nTada.\n\nCome here.\n\nPara llevar.\n\nNo necesito un plato, pero gacias.\n\nOkay, ready.\n\nSo they have lots of different toppings but\nthe right way to do this is with Chimichurri.\n\nSo we're going to put lots of that.\n\nLet's add it on the bread to make it a little\nless messy.\n\nPica.\n\nSi.\n\nMi gusta picante.\n\nSi.\n\nAh, bueno.\n\nMaybe a little bit on the meat.\n\nThey're warning me that it is spicy.\n\nThis is good.\n\nYeah.\n\nAll set.\n\nSo we just got ourselves the quintessential\nArgentine street food snack.\n\nHave a look at this - the Choripan.\n\nYeah, this is the best street food you're\ngoing to find in Buenos Aires.\n\nYeah, so choripan gets its name because you\nbasically have chorizo which is a sausage\n\nand then you have pan which is your bread.\n\nSo put the two words together and you've got\nChoripán.\n\nHaha!\n\nAnd we put lots of chimichurri on ours because\nwe like things spicy.\n\nSo I'm just going to dig right in because\nthis looks so so good.\n\nYeah, we were thinking of getting two but\nthen we saw someone else order.\n\nWe saw the size of the choripan and we're\nlike you know what we're just going to start\n\nwith one.\n\nYum.\n\nLook at that.\n\nLook at all of that sausage.\n\nMmmm.\n\nThat is so good.\n\nWow.\n\nI'm really enjoying this right here.\n\nAnd you know what.\n\nYou can grab this from a little street food\ncart.\n\nYou don't even have to go to a restaurant.\n\nLike we're just walking along a park.\n\nWe saw a whole row of those carts, went up\nthere, they cook it right in front of us.\n\nAnd two minutes later it was ready.\n\nI'm going to let you try some Sam.\n\nSo Sam this is your first time trying choripan\non this particular trip.\n\nYeah, I think I had it like a long time ago.\n\nMaybe five or six years ago but it has been\nsuch a long time that I honestly kind of forget\n\nwhat it tastes like.\n\nSo this is an exciting moment.\n\nDig right in.\n\nMmmm.\n\nOh yeah.\n\nOh yeah.\n\nWow.\n\nHow is that?\n\nYeah, like you said that is a really good\nquality sausage.\n\nA really good Choripán.\n\nYeah.\n\nAnd sorry I should say chorizo.\n\nA really good chorizo.\n\nAnd what really makes this good as well is\nthat the quality of bread is high.\n\nYeah, it is fresh bread.\n\nYeah, and just before they served it they\nput the bread on the grill just to kind of\n\nsoften it up a bit.\n\nGive it a bit more you know a smokey flavor\nas well.\n\nA bit more of a smokey flavor.\n\nExactly.\n\nYeah.\n\nAnd what do you think of all of the Chimichurri\nbecause people were looking at us like woah\n\nthat is spicy.\n\nI think they were doing that because they\nthought we were you know foreigners and oh\n\nman they're making a mistake but we like our\nfood spicy so the chimmichurri gives it an\n\nextra kick and I recommend you definitely\nput on some Chimichurri.\n\nMaybe not as much as us but definitely try\nit.\n\nFinal thoughts then.\n\nWhat did you think of your choripan?\n\nI thought it was amazing.\n\nAnd that is by far the cheapest meal we've\nhad in Buenos Aires since we've been here.\n\nThat came in total for the one massive Choripan.\n\nThat came to 25 Pesos.\n\nSo you think about that.\n\nThat is like that is just a couple bucks and\nyou're having yourself one of the best kinds\n\nof street food you can get in the city.\n\nSo if you're looking to pickup choripan where\ncan you find it in Buenos Aires?\n\nOkay, so there are stands scattered across\nthe city in different neighborhoods but today\n\nwe are Avenida de Los Italianos which is kind\nof like Puerto Madero just before you hit\n\nthe Ecological Reserve.\n\nSo lots of stands in the area and you can\nfind a lot more than just Choripan.\n\nLots of different types of street food while\nyou're out here.\n\nSo we highly recommend it.\n\nCheck it out.\n\nHavanna!\n\nSo today we're going to Havanna to try Alfajores.\n\nThis is like the it name in Argentina when\nyou're looking to try alfajores.\n\nAnd the ones we're going to be eating are\nquite different from the ones we've tried\n\nelsewhere in South America.\n\nSo let's just stop talking about it and go\nin and try them.\n\nWe're hungry people.\n\nCome along.\n\nCheck this out.\n\nIt was actually a little bit embarrassing\nordering this because the waitress was looking\n\nat me like, really?\n\nYou want to try all of them?\n\nThere is six of them.\n\nSo we kind of look like little pigs.\n\nWell, we are.\n\nIf we're doing a taste test we have to try\nevery single variety.\n\nAnd they have six at this cafe.\n\nSo we had to do it.\n\nHad to be done.\n\nBut, anyways, um, what is an alfajor?\n\nI guess that is the big question.\n\nSo it is basically like two crumbly cookies\nthat are smooshed together, usually with dulce\n\nde leche or some kind of different filling.\n\nAnd then they can covered in like icing sugar\nor chocolate or meringue.\n\nSo it is a really nice treat.\n\nYou can have it for breakfast, in my opinion,\nI would totally eat these for breakfast.\n\nOr as a little snack.\n\nIt is actually a really popular snack with\nkids.\n\nThis is what they take to school.\n\nSo an interesting fun fact.\n\nArgentine's consume the most alfajores per\ncapita and total of anywhere else in the world.\n\nIt is our favorite.\n\nThey're considered to be the most popular\nsnack among school children and also adults.\n\nSo you get hooked early on and it is a lifelong\nfun addiction.\n\nSo why did we choose Havanna to go get our\nAlfajores?\n\nBecause this is the most established name\nin the whole country.\n\nThe company was founded in 1948 in a nearby\ncity called Mar Del Plata.\n\nAnd as I was saying earlier these are my favorite\nbrand of alfajores.\n\nThis is what I think of when I remember sweet\nsnacks of my childhood.\n\nIt is your Dad's favorite brand too.\n\nYeah.\n\nSo, let's get started.\n\nLet's start opening them.\n\nLet's try them.\n\nCome on.\n\nOkay, so we are going to start with the classic.\n\nThis one is filed with dulce de leche and\nthen bathed in chocolate.\n\nTada.\n\nLook at thing of beauty.\n\nThing of beauty.\n\nAnd we're going to cut them in half because\nit is our intention to share.\n\nAnd also to show you what is inside.\n\nLet's see that.\n\nSo there you go.\n\nTwo cookies with dulce de leche in the middle\nand chocolate on the exterior.\n\nLet's just dig right in.\n\nMmmmm.\n\nOh, yeah.\n\nThis is what I've been waiting for.\n\nA real authentic alfajor.\n\nAnd there is yet another flavor to sample.\n\nYes.\n\nSo what is this one, Sam?\n\nI think this one may be the dark chocolate\none.\n\nYeah.\n\nThat's really good.\n\nSo is it bitter?\n\nLike is it bitter dark chocolate?\n\nIt is surprisingly got a decent amount of\nsugar added.\n\nI mean, I still prefer the milk chocolate\nbut this is a really good one.\n\nMaybe for those who are looking for something\na little bit more healthy.\n\nHahaha.\n\nYeah, you can lie to yourself.\n\nYeah.\n\nOkay, next up this one is dulce de leche and\nit is covered with meringue.\n\nThis is my favorite.\n\nLike this is the one I order anytime I'm in\nthe Havanna coffee shop.\n\nLook at that.\n\nThing of beauty.\n\nMmmm.\n\nThe meringue is just perfect.\n\nI forgot to cut this one in half.\n\nSorry, Sam!\n\nThat is evil.\n\nThat was intentional.\n\nLook at that.\n\nAlright, and I have a \nfeeling that this one is the chocolate lovers.\n\nI think it has a chocolate cream in the middle.\n\nSo let's cut that one in half.\n\nI'll actually remember to do that this time.\n\nAnd yes it is just pure chocolate.\n\nI'm getting it all over my hands.\n\nIt is kind of warm in here so the chocolate\nkeeps melting on our fingers before we can\n\neven eat it.\n\nYeah, that is nice and chocolate-y.\n\nSo if you're not a huge fan of jam or dulce\nde leche this is the one for you.\n\nThis is for chocolate lovers.\n\nAlright, next up this one is filled with jam.\n\nAnd oh my goodness this is also meringue.\n\nThis makes me very happy.\n\nIt is your lucky day.\n\nLucky girl.\n\nOkay, so I'll cut it in half Oh, wow.\n\nThat looks like a jam.\n\nHave a look in there.\n\nSo, yeah, that is a dark jam.\n\nLet's see.\n\nMmmmm.\n\nOkay.\n\nThis is called membrillo and it is a quince\njam which isn't really very popular fruit\n\nin North America but you'll find it everywhere\nhere in Argentina.\n\nThey use it a lot in pastries.\n\nAnd it is really nice.\n\nIt is a dark reddish color.\n\nIt's good.\n\nDoes it have a strong flavor?\n\nIt is a like a little bit tart but they obviously\nadd a lot of sugar in.\n\nSo, I like it.\n\nAnd last but not least.\n\nOh, look.\n\nI don't know if this one is meringue or if\nit is white chocolate.\n\nOh, it is white chocolate.\n\nSo this one is the one that has nuts.\n\nThis has Brazil and walnuts.\n\nOh, look at that.\n\nI think it has dulce de leche inside.\n\nThis one may be my favorite.\n\nIs it dulce de leche or is it a nut cream?\n\nIt's dulce de leche.\n\nIs it?\n\nThe face says it all.\n\nOf course it is dulce de leche.\n\nThis is my favorite one.\n\nYeah.\n\nOh, yeah.\n\nFavorite of the bunch.\n\nWhenever you add a high quality nuts like\nthat and then you have white chocolate and\n\ndulce de leche.\n\nThat is just the all-time winning combo.\n\nThis one was made just for me I think.\n\nSo that was a lot of sugar consumption so\nearly in the day.\n\nYeah, I think I'm going to be on a sugar high\nfor pretty much the rest of the day unless\n\nI crash.\n\nOkay, so let's talk about price point and\nhow much did these cost individually.\n\nSo these are really affordable.\n\nYou're basically looking at 19 Pesos.\n\nActually that was the price for every single\none of them.\n\nSo that is roughly about a $1.25 to $1.30\nUS.\n\nSo really cheap.\n\nYou can come in here and if you want to be\ngreedy as us order all six and you can get\n\nthem for under 10 bucks.\n\nYeah, they are actually the most expensive\nalfajores you can get in the whole city.\n\nLike are much cheaper brands if you're looking\nfor something a bit more affordable.\n\nThat is true but you won't find too many that\nbetter quality than these ones.\n\nYeah.\n\nDun dun dun dah dah\n\nThat was a long wait but we've got ourselves\nsome ice cream.\n\nWell, was that worth the wait?\n\nYes, it sure was.\n\nSo this video is about ice cream because Buenos\nAires has some of the best ice cream we have\n\never tried.\n\nAnd our favorite place to go to is Freddo.\n\nWe found this place towards the start of our\nvisit and we've been coming like every other\n\nday.\n\nHahaha.\n\nShoosh.\n\nDon't tell anyone.\n\nUm, but yeah, so we ended up getting some\nice cream this afternoon.\n\nAnd what you see here is a quarter of a kilo.\n\nSo this is 250 grams of ice cream and you\nget to choose three flavors.\n\nSo this one here is Forest berries.\n\nLook at that.\n\nMmmm.\n\nAnd that is actually my favorite flavor at\nFreddo.\n\nI order it every time I come here.\n\nAnd it is like really thick and creamy and\nit has a rich vanilla flavor but it also has\n\nchunks of real fruit.\n\nAnd I couldn't tell you what the forest berries\nare.\n\nI don't know if it is blackberries or blueberries.\n\nIt could be anything.\n\nBut it is delicious.\n\nAs for the flavors, I'm having raspberry,\nand this is like a raspberry sorbet so it\n\nis a little bit watery instead of being like\ncreamy.\n\nSo I kind of like it because it is refreshing.\n\nAnd on this side for my third flavor I chose\nstrawberry.\n\nSome might say that is a little boring but\nwhatever.\n\nI like strawberry.\n\nThat's almost vanilla.\n\nHahaha.\n\nMmmm.\n\nYeah.\n\nBut my favorite has got to be this one on\nthe side.\n\nForest berry for the win.\n\nAnd all of Sam's flavors have dulce de leche\nbecause he just loves that schizz.\n\nI'm addicted.\n\nWhat can I say.\n\nI eat way too much dulce de leche.\n\nYeah, I think I'm going to by the time I go\nback to Canada I'm going to be experiencing\n\nwithdrawal symptoms so.\n\nOkay, so there is three different kinds.\n\nSo first let's go for the classic dulce de\nleche.\n\nThat is just pure dulce de leche.\n\nMmmmm.\n\nOh, that is amazing.\n\nSo rich, so creamy, sweet and a little bit\nsalty too.\n\nYeah.\n\nOh, yeah.\n\nIt's kind of cool that they add a little bit\nof salt because sometimes that helps the sweetness\n\ncome through.\n\nYeah, I know.\n\nI agree.\n\nWhen you have that contrast.\n\nOh, this one is really thick.\n\nThis is the brownie one?\n\nThis is dulce de leche with chunks of brownie.\n\nDulce de leche con brownie.\n\nThat is like major chunks.\n\nMmmmm.\n\nWow.\n\nThose are real chunks of brownie.\n\nOkay, and let's go in for the third bite.\n\nNow this is the one I'm curious to try because\nI've never tried this.\n\nI really like both of these flavors.\n\nThis is coconut and dulce de leche.\n\nOh, that's good.\n\nWow, I've never had those flavors together\nbefore.\n\nI don't think I've ever add had coconut ice\ncream before.\n\nWhat?\n\nYou're missing out.\n\nIs it creamy?\n\nYeah, it is one of the creamy.\n\nI'd say it is creamier than vanilla ice cream\nlike.\n\nAnd the flavor, oh.\n\nOh, yeah.\n\nWell, we sure had no trouble finishing that\noff.\n\nYeah, when it comes to ice cream there is\nnot going to be any left on the table that\n\nis for sure.\n\nYeah, and now the big question is what makes\nArgentinian ice cream so delicious?\n\nAnd the truth is we don't know.\n\nIt is like really special.\n\nIt is a secret.\n\nThere must be some secret recipes over here.\n\nIt is just extra creamy.\n\nYeah, I think it is the quality of ingredients.\n\nI think it is the cream that they use, I think\nit is the attention to detail.\n\nI find that the flavors are really creamy\nand rich but there is not an over amount of\n\nsugar.\n\nIt tastes natural.\n\nLike, exactly.\n\nThey've just really got the formula down.\n\nAnd it just it really is world class ice cream\nand gelato.\n\nIt is the best.\n\nYou've got to try it.\n\nI think it is better than the stuff we've\ntried in Italy.\n\nLike that is incredible.\n\nWoah.\n\nNow that is putting it out there.\n\nOkay, and let's talk about price point.\n\nWe had a quarter of a kilo.\n\nThose cups were 250 grams and that was 85\nPesos each.\n\nYeah, so you're looking at like close to maybe\n$6 US dollars.\n\nSo not cheap but you're coming here to pay\nfor quality.\n\nThis place is like the best of the best.\n\nYeah, you could get cheaper ice cream but\nthis is really good.\n\nYeah, but why would you want to do that.\n\nYeah, splurge a little.\n\nExactly, go here and get three different kinds.\n\n#eatArgentina\n\nAlright, so for today's meal we're eating\nat a place called Cumaná in Buenos Aires.\n\nAnd this restaurant specializes in Northern\nArgentine food.\n\nSo these are dishes that you might find in\nthe region of Salta or Jujuy.\n\nAnd the truth is that when we were traveling\nin Northern Argentina we didn't actually eat\n\na lot of Northern Argentine food aside from\nempanadas.\n\nSo it'll be interesting to finally sample\nthose dishes in the capital.\n\nSo the food came rather quickly.\n\nIt is already at the table.\n\nAnd since it is a bit of a cooler day outside\nwe decided to both order stews.\n\nI'm having one that is called Locro.\n\nAnd it kind of comes in this metal bowl that\nis really hot and I already made the mistake\n\nof touching it.\n\nSo that won't happen again.\n\nBut here you can see it is like really thick.\n\nYou can see the chunks of corn in there.\n\nWow.\n\nYou have some spring onions, a little bit\nof spice.\n\nThat looks so good.\n\nYeah, you'll have to stir it around.\n\nYeah, let's mix it all in.\n\nThat's probably how you're supposed to eat\nit anyway.\n\nI'd say.\n\nSo let's mix it all in.\n\nAnd look at that.\n\nSo it has different cuts of meat as well.\n\nI believe this one has pork and beef.\n\nSo it is very very hearty and as you can see\nit is still steaming.\n\nLike this is piping hot.\n\nSo maybe I'll give it a few minutes to cool\ndown.\n\nBlow on it.\n\nTime to dig in.\n\nSo look at that.\n\nThere is even sausage in the stew.\n\nI had totally missed that when I was mixing\nit earlier.\n\nSo let's get a bit of everything.\n\nWe've got corn, we've got sausage.\n\nMmm.\n\nWow.\n\nPleasantly surprised.\n\nMmmm.\n\nIt is very rich and thick.\n\nIt is like a nice stew.\n\nIt is the type of dish you'd want to have\non a winter's day.\n\nAnd it is also a little bit spicy.\n\nI'm not entirely sure what that red sauce\nwas.\n\nBut it is giving a little bit of a kick which\nis nice.\n\nSo yeah, I'm happy with my dish.\n\nFirst time trying locro and I think it is\na success.\n\nOkay, so Sam you're having something called\nCarbonada Criolla which is also stew.\n\nYes, and mine appears to be piping hot as\nwell.\n\nIt kind of has the texture and appearance\nof a chili.\n\nIt look a bit like chili.\n\nAnd mine has got carrots and it has got corn.\n\nIt has got beef.\n\nLet's try that.\n\nA little bit of everything.\n\nYours seems to have more vegetables than mine.\n\nOh, that is delicious.\n\nI'm honestly usually not the biggest fan of\nstews but this is like almost as thick as\n\na chillie.\n\nYeah.\n\nYeah.\n\nIt is really good and it is quite sweet too.\n\nYeah, and it is really the perfect weather\nto be having this.\n\nIt is.\n\nIt is a little bit rainy these past few days.\n\nAnd I like that it has got a generous amount\nof meat.\n\nAnd you taste the corn and the carrots a lot.\n\nAnd there is also potato in there as well\ntoo.\n\nSo yeah, this is the perfect dish for us to\nbe having on a cold day in Buenos Aires.\n\nAnd the icing on the cake is that they brought\nus homemade bread.\n\nSo check that out.\n\nHave a bite of that.\n\nAnd it is like a nice thick slice.\n\nAnd it is a heavier bread.\n\nIt is really nice.\n\nThat is come in good with the stew.\n\nThat's good homemade bread.\n\nAnd pretty much every meal you've been having\nhere in Argentina has been paired with wine.\n\nWell, it is just so cheap and so good.\n\nI mean the quality of Argentine wine is fantastic.\n\nAnd their national grape, the one that they're\nmost famous for, is producing a Malbec wine.\n\nAnd this is a 2013 Lopez.\n\nAnd this is I can't remember exactly what\nthe price was but it was really cheap.\n\nSo, you know what I'm just going to indulge\nwhile I'm in Buenos Aires.\n\nYou're turning into quite the wine connoisseur.\n\nThat's good stuff.\n\nSo everyone watching our videos has already\nseen us try savory empanadas but today we're\n\nhaving sweet ones for dessert.\n\nYeah, and I don't know how I have any room\nconsidering how hearty that stew was.\n\nI am full from all of that wine too.\n\nWe are going to try some special ones.\n\nThese are very unique.\n\nThis one has dulce de leche.\n\nThat amazing milk caramel cream.\n\nOh, look at how thick it is.\n\nLook how thick that is.\n\nI can't wait to try a bite of that.\n\nOh, it is going to be so good.\n\nAnything with dulce de leche is good.\n\nI didn't even realize you can have this in\nempanada form.\n\nI thought it was just for cakes.\n\nWe've tried a few sweet ones but never with\nthis before.\n\nOh, that smile says it all.\n\nThat is just too good.\n\nWe should have ordered like five of those.\n\nI'm full but that is just so amazing.\n\nCall the waiter over.\n\nYep.\n\nAlright, and we're supposed to get you filming\nthe other one but you're just so excited to\n\ntry the dulce de leche one.\n\nThat we need to see your reaction.\n\nMmmm.\n\nThat is good.\n\nIt is like as not as creamy.\n\nI guess it has been cooking for a lot longer\nso it is thicker.\n\nAnd they've also drizzled a bit of syrup on\ntop.\n\nThat is a really nice combination.\n\nOkay, but let's move on to the next one.\n\nNow this one is really special.\n\nThis is called Cayote.\n\nAnd it is a fruit that you find in Northern\nArgentina.\n\nI've never seen it before.\n\nBut I asked the waiter to kind of try and\ncompare it to something and he said it is\n\nkind of like a watermelon.\n\nExcept it is white and that then when you\nboil it you kind of get these fibers.\n\nAnd you just cook it with sugar and it turns\ninto this like really sweet jam.\n\nAnd they use it as a filling for empanadas.\n\nSo, it is called Cayote.\n\nMy first time trying this.\n\nSam tried Cayote ice cream when we were traveling\nin Salta.\n\nYeah, it is very sweet.\n\nMmmmm.\n\nWow.\n\nHow is that?\n\nHonestly, that is really good.\n\nI almost feel like I'm having apple pie.\n\nTo me it tastes a lot like a sweet apple filing.\n\nAnd the crust kind of reminds me of a pie.\n\nApple pie guys.\n\nThat is the best way I can describe it.\n\nSo Sam seems pretty pleased with the price.\n\nWould that be accurate?\n\nYes, that was a fantastic price.\n\n282 Pesos, so that is less than 20 US dollars\nand for that amount of money we got two massive\n\nstews, we got the soda siffon, I get a generous\nbottle of wine and we got two dessert empanadas.\n\nAnd I have to say that the quality here was\nfantastic.\n\nEven the bread that was served prior to our\nmeal was a really good homemade quality bread.\n\nThis is one of my new favorite restaurants\nin all of Buenos Aires.\n\nAnd if you'd like to come here you know the\nexact Address.\n\nIt is.\n\nAnd if you'd like to come here it is at the\nintersection of Avenida Santa Fe and Rodriguez\n\nPena on the north side.\n\nYeah, so hunt it down and definitely come\nand have a lunch here.\n\nSo we are on a bit of a pizza mission this\nafternoon.\n\nSam had a very disappointing meal in Boca\nand he's been sulking ever since.\n\nSo pizza will cheer him up.\n\nWe're back in our neighborhood.\n\nWe're staying in Recoleta and there is a pizza\nplace that was recommended to us by our Airbnb\n\nhost.\n\nSo we are here and it is called El Cuartito\nand we've ordered five different slices of\n\npizza.\n\nThis should be good.\n\nAre you happy, Sam?\n\nYes.\n\nSo you know this place is going to be good\nbecause it has been approved by an Italian.\n\nCorrect.\n\nYes, our Airbnb host, one of her friends from\nNaples, Italy came here.\n\nAnd that place is known for pizza.\n\nAnd she said this was the best pizza she has\never had, so I have super high expectations.\n\nAnd I always love getting recommendations\nfrom locals.\n\nWe often find that the best restaurants, the\nbest food we ever had is from those kinds\n\nof recommendations.\n\nSo this is exciting.\n\nOh, yes.\n\nPizza time.\n\nVery exciting.\n\nPizza time.\n\nAnd those are five sexy delectable slices\nof pizza.\n\nWill this make up for today's lunch?\n\nI think it might.\n\nWoo hoo.\n\nSo Sam is going for the Fugazetta.\n\nThis thing looks like a thing of beauty.\n\nIt's got mozzarella, double cream cheese and\nonions.\n\nOh, I've never had pizza with cream cheese\nbefore.\n\nSo let's dig right in there.\n\nThat looks so cheesy.\n\nThat is like the cheesiest pizza I've ever\nseen.\n\nI know, I know.\n\nLook at the look on his face.\n\nLook at those eyes.\n\nThat is insanely good.\n\nInsanely good.\n\nThat is just like cheese explosion.\n\nThat is for any kind of cheese lover this\nis like the best moment of his or her life.\n\nSo I'm pretty excited for this one.\n\nLook at that thick tomato sauce.\n\nThick thick tomato sauce and anchovies on\ntop.\n\nThis is going to be good my friends.\n\nThe anchovies fell off.\n\nAh!\n\nThere we go.\n\nAny anchovy lovers out there?\n\nMmmmm.\n\nAnchovies are always super salty so it has\na real salty kick to it.\n\nAnd of course a bit of \na fishy flavor.\n\nHaha.\n\nThat's good.\n\nI know anchovies are not a favorite with everyone\nbut I do enjoy it on pizza.\n\nSo time for slice number three.\n\nYes, and this one over here is a vegetarian\npizza.\n\nYeah.\n\nAnd apparently it comes with an alfredo sauce\nso I'm really looking forward to that.\n\nYeah, this is a bit unusual.\n\nNo tomato sauce on this one.\n\nJust a cream based sauce.\n\nIt looks like there is tonnes of spinach.\n\nMaybe a bit of onions oozing out.\n\nPopeye.\n\nMmmm.\n\nThat is really unique.\n\nIt is very different to not have a tomato\nsauce or even more of a cheesy sauce.\n\nThis tastes a bit more like a lasagna.\n\nIt does.\n\nExactly.\n\nIt tastes like a bit of a creamy lasagna.\n\nOh, let's get a closer look at that.\n\nCheesy.\n\nOkay, slice number four.\n\nThis one is called Napolitana and it has tomato\nsauce but it also has slices of fresh tomato\n\non top.\n\nAnd two different kinds of cheese.\n\nProvincial and Parmesan.\n\nNot too shabby.\n\nNot too shabby at all.\n\nMmmm.\n\nHow might that be?\n\nThat's good.\n\nI was expecting to like this one and I'm a\nfan.\n\nIt may be my favorite so far.\n\nI really like the fresh tomatoes.\n\nThey're just so juicy.\n\nIt makes the pizza extra special.\n\nOh, yeah.\n\nOkay and the last one.\n\nAnd this lonely little last pizza slice.\n\nActually it is anything but little.\n\nThis one has ham, pepper and loads of mozzarella.\n\nSo let's give that a try.\n\nDig right in.\n\nOh yeah, big slice.\n\nHe eats like a caveman.\n\nThis one is one of my favorites.\n\nLike this is a winning combo.\n\nOh yeah.\n\nThat mozzarella is awesome.\n\nIt is just so much piled on.\n\nSo fresh, so tasty.\n\nAnd the ham is really tasty as well too.\n\nAnd I like the look of the pepper.\n\nLike in North America they usually give you\nthose thin slivers.\n\nBut here it is like a big slice.\n\nJust slap it right on.\n\nSlap it right on.\n\nOh yeah.\n\nSo this might seem a little piggy but yet\nanother slice arrived.\n\nIt is piggy.\n\nIt is piggy.\n\nSlice number six.\n\nYou know what.\n\nThis pizza is so good that I couldn't walk\nout of here having just had five slices shared\n\nbetween two people.\n\nSo we have ordered a 6th one.\n\nWe're getting one more Napoletana.\n\nNapoletana.\n\nNapolitana.\n\nSo I guess it is official.\n\nThis was our favorite out of the five slices\nwe tried?\n\nYeah, it was.\n\nIt's a classic flavor.\n\nWhat I mean they're all so good though.\n\nI mean like you could have given me any extra\nslice of any of those ones that we ordered\n\nand I would have been happy.\n\nBig bite.\n\nFresh out of the oven.\n\nFinal thoughts.\n\nFinal thoughts.\n\nThe pizza was amazing.\n\nThe place is backed and it is at a great price.You\ncan get each slice for $2 Canadian dollars\n\nwhich is a really good deal and those are\nlike really thick slices with lots of cheese.\n\nSo I would highly recommend it.\n\nCome, check it out.\n\nEl Cuartito.\n\nThis may be the best pizza in Buenos Aires.\n\nI think so.\n\nCafe Tortoni first opened its doors in 1858,\nand it was named after a Parisian cafe by\n\nthe same name.\n\nThe place gained great notoriety in the mid-1920s\nwhen it was frequented by a mix of writers,\n\npainters, musicians, poets, journalists, philosophers,\ninventors, and other creative minds.\n\nToday it's a must-visit cafe for visitors\npassing through Buenos Aires.\n\nWhere are we?\n\nWell for today's meal we are at Café Tortoni.\n\nWhich is one of the oldest and most famous\ncafeterias in the whole city.\n\nI think locals would probably tell you this\nis very touristy, because it is only tourists\n\nwith their cameras sitting in here, but regardless\nit is a place I think you should visit.\n\nLike the architecture is really cool.\n\nThe furniture is kind of like frozen in time.\n\nAnd also they make a pretty good hot chocolate.\n\nThat's what I've got right here.\n\nI ordered chocolate con churros.\n\nLet me use this other hand.\n\nLet me use my strong hand...hahaha\n\nThat is a big thing of coffee.\n\nIs that cream beside it too?\n\nYeah and I got frothy milk on the side.\n\nBut look at how thick that is.\n\nThere is like some chocolate chunks in there.\n\nDo it from higher up.\n\nThere we go.\n\nOkay, I should probably stop there.\n\nAnd I ordered that with churros.\n\nWhich is kind of like a long strip of dough\nthat has been deep-fried.\n\nYeah, it is kind of like a deep-fried Spanish\ndoughnut.\n\nYeah, and it has granulated sugar sprinkled\non top.\n\nAnd they've put a lot in here.\n\nAnd of course, you have to dip it in the chocolate.\n\nIt has to be done.\n\nIt is the only way to go.\n\nThat is my lunch today guys.\n\nHot chocolate.\n\nHealthy.\n\nMmmmm.\n\nThat is good.\n\nI almost wish you could use this as a straw\nto drink the hot chocolate.\n\nBut this is actually one of their specialties\nhere.\n\nThey have two specialties of the house.\n\nOne is called leche merangada which we've\nordered.\n\nBut this is really good.\n\nI can see why it is one of the suggested dishes.\n\nSo yeah, look at that.\n\nLook at how is soaks up the chocolate.\n\nIt is like a sponge inside.\n\nLike a thick sponge.\n\nMmmm.\n\nAnd what do you have over there?\n\nAnd I've gone for the tostada.\n\nAnd that is basically a sandwich that has\ntomato, ham and cheese.\n\nAnd it is like a grilled cheese sandwich.\n\nYeah, but this is premium because of the ham.\n\nYeah, so it is usually just ham and cheese\nbut this one is called tostada Tortoni just\n\nbecause they've added the tomato.\n\nSo that is there special.\n\nThe tomato gives it little bit of an extra\nkick and more juiciness.\n\nJuicy.\n\nYou've got crumbs all over your face.\n\nWe like our juicy food.\n\nYeah, and actually while you were filming\nyour surroundings I got hungry.\n\nHey, cheater.\n\nCheater.\n\nI started eating without you.\n\nSo we also ordered something called leche\nmerengada because it is one of their other\n\nspecialties here.\n\nBut from the description I thought it was\ngoing to be milk that tastes like meringue.\n\nBut that looks like ice cream.\n\nYeah, it does.\n\nIt looks like there is cinnamon sprinkled\nover it.\n\nOoh.\n\nSo it should taste like meringue unless they've\nmixed up our order.\n\nAnd we wouldn't know.\n\nYeah, it is kind of like ice cream.\n\nIs it meringue flavored ice cream?\n\nYeah, it is.\n\nOkay, and the cool thing is that there is\nso much cinnamon put on top.\n\nAnd I mean I love cinnamon.\n\nI can smell it from here.\n\nFrom across the table.\n\nAnd that came with a little wafer.\n\nI'm going to get another bite with my spoon.\n\nSo yeah it is a pretty cool place to stop\nfor a little snack.\n\nI can see why that is the house specialty.\n\nI'm guessing that is homemade.\n\nDefinitely tastes homemade.\n\nOkay, so we've polished everything off.\n\nYes, except for the milk because we don't\nwant to dilute our chocolate.\n\nAnd here is the bill.\n\nIt came to 299 and that included the chocolate\nchurros, the balon which is the beer, the\n\nmerengada which is the ice cream and tostada\ntortoni which of course was the sandwich.\n\nSo that is a little bit pricey.\n\nTouristy prices here.\n\nBut you know what still not that bad.\n\nThat is like $20 US dollars for four items\non the menu.\n\nYeah, and you're paying for the ambiance.\n\nYes, you are.\n\nDe las Salteñas la mejor!\n\nThe best in Salta.\n\nYum, yum!\n\nSo it is our last day in Salta and we couldn't\nleave the city without having empanadas.\n\nWe did a little bit of research on Google\nand we found a place called La Criollita.\n\nApparently, they have the best empanadas in\nthe whole city so that is what we're going\n\nto be ordering today.\n\nOkay, so the specialty here are called empanadas\nSalteñas.\n\nYes, and those are made with chopped beef\nbut what are we having?\n\nBut we also saw two others that caught our\neye.\n\nOne is with pollo which is chicken and the\nother one is with queso which is cheese.\n\nSo we're going to try 3.\n\nThree, a little bit of everything.\n\nWe even ordered a tamale too.\n\nYes, yum yum.\n\nAnd just as we're getting ready to vlog our\nmeal the power goes out in the restaurant.\n\nSo this is going to be low quality filming.\n\nWe're not sure what we're going to do.\n\nMaybe we'll wait for the power to come on\nor maybe we'll just film it guerrilla style.\n\nFingers crossed.\n\nOkay, so we can still kind of see in the dark.\n\nSo here are the three empanadas.\n\nThey have arrived.\n\nAnd this one is made with beef.\n\nThis is a traditional one.\n\nEmpanadas Salteña.\n\nThis one is made with cheese.\n\nAnd this round one over here is made with\nchicken.\n\nSo we'll be sampling those in the dark.\n\nIn the dark.\n\nIn the dark all spooky and scary.\n\nIn the dark.\n\nSo this one here is the empanadas Salteñas.\n\nThis is the beef one.\n\nUm, and this is going to be a proper taste\ntest because I can't really see that well\n\nin here.\n\nSo, I have to figure out what the ingredients\nare.\n\nYep.\n\nJust for our viewers to understand we have\nthe exposure compensation lightened by two\n\ndegrees so it is a lot lighter on the screen\nthat you're seeing than it actually is for\n\nus trying this.\n\nI've got the spicy one.\n\nIt does have a bit of a kick.\n\nOkay, so what kind of sets this one apart\nfrom other beef empanadas is that the beef\n\nis chopped.\n\nSo you get like these bigger chunks of meat.\n\nIt is not ground beef like in the other ones.\n\nAnd this one also has potatoes and spring\nonions in it.\n\nOh la lah!\n\nOh, it is so hot.\n\nIs it tasty?\n\nIs it tasty?\n\nPotato and egg.\n\nReally tasty but this is like fresh out of\nthe oven.\n\nPiping hot.\n\nWant to try some?\n\nYes, I do.\n\nOkay, so Sam is adding some spice to this\nalready spicy empanada.\n\nBecause apparently it wasn't spicy enough.\n\nJust kidding.\n\nHow is that?\n\nThat is really really good.\n\nI think what sets this empanada apart is just\nnumber one if you look here you can see just\n\nhow stuffed it is.\n\nLike, you can kind of see.\n\nI'll explain.\n\nWe'll trust you.\n\nWe'll take your word for it.\n\nSo it is stuffed with ingredients and the\nquality of meat is really high.\n\nAnd you're right, it is spicy.\n\nLike I'm feeling it burn even though I had\na bite about ten seconds ago.\n\nIt gets a thumbs up.\n\nBig thumbs up.\n\nOkay, so next up we have the cheese one.\n\nCon queso.\n\nRight?\n\nYeah.\n\nThat's like a mozzarella cheese.\n\nOooh.\n\nIs it a generous amount of cheese?\n\nMmm hmmm.\n\nYou can't really see the strings forming but\nit is super cheesy in there.\n\nYeah.\n\nI wish you could capture this.\n\nLook at all of that cheese oozing out.\n\nOut of focus.\n\nThat's okay.\n\nTasty.\n\nI'm used to having empanadas with ham and\ncheese.\n\nI've never had one which is just strictly\ncheese before but it's a nice little snack.\n\nAnd last but not least we have the chicken.\n\nAnd this one is in a different shape.\n\nIt's more like round.\n\nIt's like a pie.\n\nYeah, it's like a little pie.\n\nChicken pot pie.\n\nWow!\n\nI can see why this place is considered one\nof the best if not the best in town.\n\nLike they have thick chunks of meat in their\nempanadas.\n\nSo my first bite into the side which typically\nyou wouldn't think would have a lot of ingredients\n\nincluded a really big tender piece of chicken.\n\nThis is awesome.\n\nI think we're going to be ordering more of\nthese before we go home.\n\nSo one of the things that really surprised\nme about the empanadas here in Salta is that\n\nthey're quite small.\n\nThey're almost like a little snack or a little\nappetizer that you'd have before the meal.\n\nBut the ones that we generally make at home\nand I'm guessing we use in Argentine recipe\n\nin my house are usually a little bigger and\nthey're quite plump.\n\nAnd they're not as big as the ones we had\nin Chile.\n\nThose are like massive that look like envelopes.\n\nBut yeah these are like little treats.\n\nI feel like I need to eat five or six of these\nto actually get full.\n\nIt's like they should have an 'itas' added\nto the end.\n\nItas, Empanaditas.\n\nThat means they are little.\n\nAlright, so this isn't quite the meal we were\nexpecting to have.\n\nSitting here in the dark in the back of a\nrestaurant.\n\nBut let's do price point because we are done\nwith our food.\n\nYes, so the good thing if you do come here\nthese are not expensive at all.\n\nThey're roughly 1 US dollar - 12 to 13 pesos.\n\nAnd I highly recommend coming with a friend\nand ordering a whole bunch.\n\nYes, you need at least five.\n\nAt least five per person.\n\nAt least, five.\n\nMaybe more like ten if you're a hungry giant\nlike me.\n\nYeah, because we got three and a tamale and\nwe're still kind of hungry.\n\nWe're going to order more.\n\nLet's go for dessert.\n\n#eatArgentina\n\nSo we've ventured away from our neighborhood\nfor today's food video.\n\nWe are currently in Palermo.\n\nAnd we're eating at a place called Don Julio.\n\nThis is a parrilla which means they focus\non grilled meats.\n\nAnd it is a bit more upscale than the one\nwe normally go to over in Recoleta.\n\nSo it should be an interesting experience.\n\nSee if you like it Sam.\n\nGood?\n\nEsta bien.\n\nSo let's just take a minute to talk about\nthe tablecloth.\n\nYeah, so the first thing we noticed was just\nhow like thick and durable.\n\nLike this is leather cowhide.\n\nAlso, it is cool just the way that the sauces\nare presented here.\n\nWe've got chimmichurri, we have the salsa\nand then over here the butter.\n\nAnd show us that steak knife.\n\nOh, yeah, this thing.\n\nThis thing is incredible.\n\nThis is actually heavy.\n\nI've never had any kind of knife that has\nfelt as solid in my hands.\n\nYeah, you can buy them at the restaurant but\nthey're like 800 Pesos.\n\nIt feels more like a dagger.\n\nIt is a weapon.\n\nIt is a weapon.\n\nSo we've got some bread fresh out of the oven.\n\nLook at that.\n\nI wonder if they make it here themselves because\nthis thing is like piping hot.\n\nOoh.\n\nA nice way to start the meal.\n\nI just blew crumbs across the table.\n\nAlright, so time to put the knife to good\nuse.\n\nI'm cutting in to the bife de lomo.\n\nAnd this is our tenderloin which is nice and\njuicy.\n\nThey way I like it.\n\nMmmmm.\n\nOh, wow.\n\nHonestly, that just melts in your mouth.\n\nThat is probably the most tender tenderloin\nwe've had to date in Argentina.\n\nI'd have to say.\n\nBut let's add some chimichurri.\n\nDon't forget the chimmichurri.\n\nCan't forget that.\n\nLet's see.\n\nOh, lots of chimichurri there.\n\nThat's going to be nice and garlic-y.\n\nFlavorful.\n\nMmmmm.\n\nLook at that piece of meat.\n\nI love how easy that knife just penetrates\nthe meat.\n\nIt is just so tender.\n\nIt is like cutting through butter.\n\nIt is like cutting through butter with that\nknife.\n\nOh yeah.\n\nThat's a nice piece of meat.\n\nYeah, I can totally see why it is so highly\nrated.\n\nNow we know why it is popular.\n\nSo this is our first time having grilled veggies\nwith steak.\n\nWhat do you think?\n\nYeah, I think I may even prefer it to salad.\n\nIt is just juicier and I don't know it just\nbrings out the flavors more when they're grilled.\n\nEspecially the zucchini.\n\nIt's awesome stuff.\n\nAlright, so we just finished up that meal.\n\nHow are you feeling?\n\nYeah, it was really good quality steak that\nis for sure.\n\nThe portion was quite a bit smaller than what\nwe had at Parrilla Pena though.\n\nAnd to be perfectly honest I prefer the taste\nat Parrilla Pena as well too.\n\nOkay, and what about the price?\n\nThe price was over 700 Pesos.\n\nSo this was not a cheap meal.\n\nI think we were looking at something over\n50 US dollars total for the meal.\n\nBut you know we are in a fancier neighborhood.\n\nYeah.\n\nAnd this place is really popular with tourists.\n\nYes.\n\nSo we kind of have that coming.\n\nIt is a very touristy restaurant.\n\nYeah.\n\nBut I prefer the neighborhood feel of say\na local parrilla compared to somewhere like\n\nthis.\n\nThis was a cool experience because this was\nkind of our first time at a more upscale kind\n\nof grill.\n\nFancy spot.\n\nBut I definitely prefer Parrilla Pena.\n\nThat is still my all-time favorite spot to\nget a good steak in Buenos Aires.\n\n#eatArgentina\n\nSo it is five PM here in Buenos Aires which\nmeans it is tea time or as we call it here\n\nit is Merienda time.\n\nSo, we're at a little place called La Biela.\n\nThis is a really famous cafe across from the\nRecoleta Cemetery.\n\nWe've got a table, we've ordered our food.\n\nAnd a special surprise should be coming.\n\nI'm not going to tell you what Merienda consists\nof until it gets here.\n\nSo apparently this place used to be a really\npopular hangout with race car drivers and\n\ncelebrities who are into racing back in the\n30's.\n\nSo you can kind of get a feel for that in\nthe decor.\n\nThey have a lot of dated cars and tools on\nthe walls.\n\nAnd you can even see that on the napkin.\n\nThey've got like a little race car.\n\nLook at that fancy napkin.\n\nSome tools.\n\nLa Biela.\n\nFancy.\n\nAnd apparently La Biela is the name of a tool\nthat you use to work on cars.\n\nSo, yeah that is where it comes from.\n\nSo would you say you've gotten used to the\nArgentinian eating schedule?\n\nYeah, I mean it is completely different from\nwhat we're used to back home.\n\nBack home in Canada five o'clock would be\ndinner.\n\nMaybe five thirty would be dinner.\n\nBut here that is strictly teatime.\n\nTea and sweets.\n\nJust a light snack to carry over to 10 pm.\n\nDinner doesn't even really get started until\n10, 11 maybe even 12 here.\n\nSo, yeah.\n\nIt is tea time.\n\nFood dance.\n\nThe food has arrived.\n\nAnyways, there is like waiters starring at\nme.\n\nThe food is here which is super exciting for\nus.\n\nSo have a look over here.\n\nUm, this meal that we ordered it comes with\ntwo croissants.\n\nSo we'll be sharing those.\n\nThese are called medialunas.\n\nAnd they are sweet buttery media lunas.\n\nI love these.\n\nAnd it also comes with a tostado jamon y queso.\n\nWhich is a grilled ham and cheese sandwich.\n\nYeah, those are really good.\n\nWe've been having a lot of those in Buenos\nAires.\n\nYeah, so super thin, lightly toasted.\n\nThey are kind of your staple snack sandwich\nin Argentina, aren't they?\n\nSo let's start with this.\n\nSomething savory first and then we'll move\non to the desserts.\n\nOh yeah.\n\nThat's good.\n\nJust a very thin layer of ham and cheese.\n\nSuper light.\n\nLike I could probably eat ten of these I mean\nthey are so thin and light.\n\nBut yeah, good stuff.\n\nSo I guess technically we should be calling\nthis coffee time not tea time.\n\nBecause neither of us is having tea.\n\nWell, in Argentina - especially in Buenos\nAires - coffee seems to be a bit more popular\n\nthan tea.\n\nYeah, and I love the coffee here.\n\nWhat is so cool about the coffee is that it\nalways comes in these really big cups.\n\nLike you get a generous portion.\n\nIt is not like one of those little dinky little\nservings that you sometimes get in other countries.\n\nThey give you a nice generous portion of coffee.\n\nSo it is time to actually try that.\n\nIt is actually heavy in my hands.\n\nOh man, good stuff.\n\nYou know what, neither of us were really coffee\ndrinkers until I think the past year maybe\n\nyear and a half.\n\nAnd now we actually come to appreciate good\nquality coffee.\n\nIt is funny.\n\nAnd next up we have this sweet medialuna.\n\nLet me just break it in half so you can have\na look in there.\n\nLook at how fluffy that is.\n\nMmmm.\n\nSo good.\n\nSo sweet.\n\nIt has like a light coating, a light glaze\non top which is just perfect.\n\nVery buttery, fluffy, light.\n\nI love these.\n\nAgain, I could probably have like five, six\nor seven of these no problem.\n\nAnd our order came with three different slices\nof pastries, cakes, pies, whatever you want\n\nto call it.\n\nSweet treats.\n\nSo why don't we explain what there is.\n\nSo this one here has chocolate and I think\nkind of a cracker filling with dulce de leche.\n\nYou want to hold it up and show us.\n\nYeah, sure.\n\nIt is a really thick bar.\n\nCheck that out.\n\nFancy.\n\nSo we'll put that down for a moment.\n\nOkay.\n\nAnd over here we've got it appears to be like\nkind of a slice of apple pie.\n\nBut what is cool about this pie is that it\nhas like a white glaze.\n\nA glaze over top of it.\n\nSome extra sugar in there.\n\nNo complaints about that.\n\nAnd last but not least we have this.\n\nSo that is called Pionono.\n\nIt is a mini pionono.\n\nAnd it is kind of like a little roll with\ndulce de leche in the middle.\n\nYeah, and anything with dulce de leche is\na hit with us.\n\nOkay, enough yackity yack yack already.\n\nLet's try something.\n\nSo I've got a piece of apple pie.\n\nOh yeah.\n\nI want to try some of that.\n\nIt looks good with the extra glaze on top.\n\nThat is some good stuff.\n\nYes, the extra glaze is what really makes\nit unique.\n\nAnd also the quality of the apples.\n\nThese are really high quality apples.\n\nAnd it is also quite sweet as well.\n\nThere is quite a bit of sugar so we will be\non a sugar high this afternoon.\n\nAlright, now let's move on to this chocolate\nbar over here.\n\nI'm curious about that.\n\nI'm just going to pick it up.\n\nYeah, just take a big bite.\n\nJust pick it up, take a bite.\n\nI'm going to try to get lots of dulce de leche\nhere.\n\nMmmm.\n\nThat is the definition of decadent.\n\nYeah?\n\nYeah.\n\nYou know what, I don't know what we're going\nto do when we leave Argentina.\n\nLike when we can't get dulce de leche desserts\nanymore.\n\nI'm going to be very deprived and very sad\nboy.\n\nWe'll have to stuff jars in our suitcases.\n\nThat is what we'll do.\n\nOkay, and now last but not least where is\nthat pionono?\n\nLet's get a bite.\n\nWow, you're really making me go on a roll\nhere.\n\nNo, help?\n\nI've had the croissants and I had the sandwich.\n\nShow us how it is done.\n\nAlright.\n\nMmmmm.\n\nLet's get a look at that.\n\nCome show us.\n\nThere you go.\n\nI was too busy biting into it.\n\nYeah, let us appreciate the beauty.\n\nAnyway, again, dulce de leche layer upon layer.\n\nSwirling layers.\n\nIt is good.\n\nIt is time to go now.\n\nSay bye Sam.\n\nBye buddy.\n\nIt has been a good experience.\n\nYou do need to clean your teeth though.\n\nYeah, he does.\n\nBut anyways, let's talk about the price of\nthat meal.\n\nYeah, so it was just over 200 Pesos.\n\nSo you're looking at roughly 13-14 US dollars.\n\nFantastic value.\n\nAll of the things we had were really high\nquality including the sandwich, the croissants,\n\nthe cakes and all of the pastries.\n\nAnd good quality coffee on top that too.\n\nEverything was good.\n\nEverything was good.\n\nCome here.\n\n#eatArgentina\n\nSo this afternoon we're going to be making\na dessert video.\n\nWe are going to be trying something called\nQueso y Dulce or Postre Vigilante.\n\nI'm going to show you the ingredients right\nnow.\n\nIt is probably going to look a little bit\ngross but trust me this is delicious.\n\nYeah, okay.\n\nSo basically we're going to be having fresh\ncheese which is really creamy.\n\nIt comes sealed in this plastic bag and we're\nalso going to be trying it with these three\n\ndesserts.\n\nSo this right here is called dulce de batata\nand it is a sweet made out of sweet potato.\n\nThis one is called dulce de membrillo and\nit is made out of quince.\n\nAnd this one is dulce de zapallo which I've\nnever seen before.\n\nBut it is made out of pumpkin.\n\nSo basically we're going to be slicing a piece\noff of these three sweets, as well as cheese\n\nand you just eat it together.\n\nSo that was a little bit messier than I care\nto admit.\n\nI think it is because we bought the product\nin these you know vacuum sealed packages so\n\nit makes it a little bit hard to get them\nout.\n\nBut you can also buy it in tins.\n\nActually when I was younger my family used\nto buy the five kilo tins of dulce de batata.\n\nWoah.\n\nSo if you like that stuff you can buy it in\nlarge quantities.\n\nI bet those didn't last very long in your\nhouse.\n\nNo, they didn't.\n\nBut have a look.\n\nThis is the presentation.\n\nNot too shabby.\n\nBut of course if you ask for this dessert\nat a restaurant the portion would be a lot\n\nlarger.\n\nLike this is a smaller size.\n\nIt's a sampler portion.\n\nSampler plate.\n\nBut let's dig in.\n\nSo I'm going to start off with my favorite\nwhich is dulce de batata.\n\nThis one is sweet potato one.\n\nSo we've arranged this so we each get a bite\nof the three.\n\nOf all three of them.\n\nSam's afraid I'm going to eat his.\n\nHe's like trying to move them away.\n\nThese are mine.\n\nI know how you roll, so.\n\nMmmmmm.\n\nOh, yeah.\n\nMmmmmm.\n\nYou know the cheese we got is really fresh\nand it almost has like a hint of saltiness\n\nin the background so it is a really nice combination.\n\nIt really helps the sweetness of the sweet\npotato come through.\n\nSo yeah the sweet potato one gets the thumbs\nup from me.\n\nI love it.\n\nLet's move on to the next one.\n\nThis one is dulce de membrillo which is the\nquince jam.\n\nIt is a darker color.\n\nMmmmm.\n\nThis one is not as sweet.\n\nIt is a little bit more tart.\n\nIt also has a bit of a stronger flavor.\n\nSo, I do like it but sweet potato stills gets\nthe vote from me.\n\nAnd now the one that you've never tried before.\n\nIn fact, neither of us has tried it before.\n\nThis one is pumpkin.\n\nAll about the pumpkin.\n\nAnd yeah, we just saw it at a supermarket\nso we figured why not.\n\nSo it is similar in color to the one that\nis made with sweet potato.\n\nSimilar consistency.\n\nMmmmm.\n\nWow.\n\nThis one is the sweetest of the three.\n\nSeriously.\n\nI wouldn't expect that from pumpkin.\n\nLike you can't even tell it is pumpkin.\n\nSo has it dethroned the sweet potato.\n\nMaybe.\n\nI mean the sweet potato is an old favorite.\n\nIt can't really be dethroned that quickly.\n\nUm, but yeah, that is really really good.\n\nReally tasty.\n\nSo it is time to try your three.\n\nHere they are.\n\nYeah, it was a kind of hard to wait while\nyou were gobbling your three down but you\n\nknow I somehow managed.\n\nI'm still here.\n\nI haven't wasted away just yet.\n\nOkay, so yeah I'll do it in the same order.\n\nSo, sweet potato first.\n\nYeah.\n\nEating with his hands.\n\nForget cutlery.\n\nWho needs it.\n\nWho needs it.\n\nYeah, you're right the saltiness of the cheese\nreally compliments the sweet of the potato.\n\nYeah.\n\nAnd for those who haven't tried this type\nof sweets here in Argentina.\n\nThey're a bit gelatin like.\n\nLike they have obviously the taste of the\nflavor.\n\nLike the sweet potato or the pumpkin or the\nquince jam.\n\nBut the consistency of it is kind of in gelatin\nform.\n\nYeah, okay.\n\nAlright, so next up this is the membrillo.\n\nAnd before I bite into this I have to say\nthis one is my favorite out of these two.\n\nI love.\n\nWell anyways, I'll take a bite.\n\nI'm going to explain.\n\nMmmmm.\n\nMmmmm.\n\nHe says.\n\nThat is just so tart.\n\nAnd it just has just enough sugar that it\nis not overwhelming but it is kind of the\n\nborderline.\n\nAnd number three, on to the mystery one.\n\nThe one that neither of us has tried before.\n\nI kind of wonder if it is a new product or\nif maybe we've only just come across it.\n\nYeah, that is sweeter.\n\nYeah.\n\nI don't think it is a strong of a flavor as\nthe other two though.\n\nYeah, it is hard to tell it is pumpkin.\n\nSo, if I had to rank them I would go quince\njam membrillo and then I would do sweet potato\n\nand then a close third is the pumpkin one.\n\nSo, yeah, they're all good.\n\nIf you're in Argentina you definitely have\nto try them.\n\nYeah, and this is like the cheapest dessert\nyou can get.\n\nIt is considered the trucker's dessert.\n\nSomething you get at a truck-stop.\n\nIt seriously is.\n\nAnd to mention about the cheese it sort of\nreminds me something sort of \n\nin between a mozzarella and a cream cheese.\n\nBut it is a little bit closer to the mozzarella\non the spectrum.\n\nYou can imagine it is closer to a mozzarella\nbut it has a bit of a cream cheese consistency\n\ntoo.\n\nSo not that you've polished everything off\nyour plate tell us about the price.\n\nSo you can basically pick these up at any\nstore really.\n\nAny kind of convenience store, any kind of\ngrocery store.\n\nYou're going to find the dulce, the basically\nthe sweet of the fruit, you're going to find\n\nthese on the shelf.\n\nAnd we got ours for like 18 Pesos which is\njust like a dollar twenty five US.\n\nA dollar thirty US.\n\nAnd the cheese, and like going back to that,\nthose are huge boxes.\n\nLike 500 grams worth.\n\nThat is half a kilo.\n\nHalf a kilo.\n\nAnd you're going to get a big brick of the\ncheese, a big block of the cheese and it is\n\nprobably going to set you back anywhere between\nlet's say 60 to 70 Pesos.\n\nSo under five dollars.\n\nMore like about 4.25.\n\nSo it is the kind of meal that if you're with\na group of friends all four or five of you\n\ncan have dessert with just one pack of the\nfruit and one pack of the cheese.\n\n#eatArgentina\n\nSo this afternoon we are doing an Argentine\nsnacks taste test.\n\nSo at the very end of our stay in Buenos Aires\nSam and I hit up a convenience store and we\n\ntried to pick up candies, chocolate bars,\ncookies and just typical snacks that you can\n\npickup for just a few dollars.\n\nSo we actually meant to film that video while\nwe were still in Argentina but unfortunately\n\nI completely lost my voice.\n\nI couldn't even speak.\n\nSo we had to pack all of those snacks into\nour suitcase and bring them over to Peru.\n\nSo they got a little bit smooshed but they\nshould still taste the same.\n\nSo today we're going to be filming that video.\n\nSampling some Argentine snacks.\n\nOkay, so first up I'm trying something called\nTita.\n\nAnd it would appear this is a sweet cookie\nwith a lemon flavor.\n\nMaybe chocolate over top.\n\nLet's find out.\n\nOh man.\n\nOpen that Tita up.\n\nOkay.\n\nSo this is what it looks like.\n\nYou do get some chocolate there.\n\nLet's bite in.\n\nMmmmm.\n\nSo it is two cookies layered together.\n\nIt almost has like a lemon flavored icing\nin the middle.\n\nAnd then chocolate all over the exterior of\nit.\n\nYou like it?\n\nIt is pretty nice.\n\nI do like it.\n\nThis would be nice with a cup of tea.\n\nSmack!\n\nSo the first one that I'm trying is called\nSmack.\n\nAnd I have no idea what this is.\n\nThe cool thing about this taste test is the\nonly things that I've actually tried are the\n\nalfajores.\n\nSo all of this is completely new for me.\n\nSo opening this up.\n\nIt has like it feels light in the hand.\n\nI'm guessing it is probably a wafer.\n\nA chocolate wafer.\n\nWell, actually a wafer that has been covered\nin chocolate.\n\nSo let's try that.\n\nThis is what it looks like.\n\nMmmmm.\n\nYeah, let's have a look inside.\n\nThat is exactly what it is.\n\nThe layers.\n\nMmmmm.\n\nWow.\n\nThat's good.\n\nNormally when you have a wafer or a bar it\nis about, I don't know, I'd say about a quarter\n\nor half as thick as this.\n\nSo this is really thick.\n\nSo you get a nice big amount in your mouth.\n\nAnd I think this might be like a chocolate\nmouse on the outside.\n\nIt is quite decadent and rich.\n\nI'm going to have another bite.\n\nOkay so this one here is called Rhodesia.\n\nAnd let's see.\n\nVery colorful packaging.\n\nIt sounds like wafer cookies.\n\nAlso lemon flavored.\n\nOh.\n\nI wonder if it will be similar to Tita.\n\nYou're going to be able to compare and contrast.\n\nYeah.\n\nWell, first thing I'm noticing is the size.\n\nThis is much larger than the Tita.\n\nIt is also covered in chocolate.\n\nBut yeah, it is a different type of cookie.\n\nThis is going to be a wafer.\n\nMmmmm.\n\nIt is very crumbly inside your mouth.\n\nIt also has a, I wouldn't call it an icing,\nit is almost like a thick cream that tastes\n\na bit like lemon.\n\nIt is good.\n\nSo let's give this a shot.\n\nHahaha.\n\nHe's funny.\n\nHe's so funny.\n\nSo this is a Shot chocolate bar.\n\nAnd I can tell you that it is a chocolate\nbar.\n\nIt just has that feel in the hand.\n\nIt feels like a thick chocolate bar.\n\nWow.\n\nReally thick.\n\nAnd you can see that there is some kind of\na nut inside of it.\n\nSo let's try that.\n\nWow.\n\nThose are peanuts.\n\nMmmmmm.\n\nLet's have a look inside the chocolate bar.\n\nOh, it is so yummy.\n\nIt is so nice to have a chocolate bar that\nis filled with tonnes of nuts.\n\nReally really tasty.\n\nYeah, and you're a fan of snickers.\n\nThat has lots of peanuts so those should keep\nyou happy.\n\nIt is.\n\nSo now this one is one that I'm very familiar\nwith.\n\nI used to love Bon O Bon when I was a kid.\n\nIt was my favorite candy.\n\nSo let's open it.\n\nSo you ate that growing up in the mountainside\nby Cordoba.\n\nSo there we go.\n\nThat is what it looks like.\n\nOoh, it is like a round little ball.\n\nRound little chocolate ball.\n\nBite into it.\n\nAnd look at that.\n\nYou've got like this buttery peanut filling.\n\nAnd that is surrounded by a little wafer.\n\nThat looks so good.\n\nAnd then a layer of chocolate all around.\n\nOh, that looks good.\n\nMmmmm.\n\nI can see why you liked it.\n\nSo you got to try a Bon O Bon so it is only\nfair that I get to try one too right.\n\nSo they come in a number of different flavors.\n\nUm, because this is white I'm assuming.\n\nMaybe it is white chocolate.\n\nSo let's open that up.\n\nSo you can see that it this is the shape.\n\nOh, wow.\n\nLet's have a look inside.\n\nWow.\n\nI'm guessing that is kind of like a nut filling\nmouse.\n\nThat is really really sweet.\n\nWow.\n\nI'm really starting to feel a sugar high now.\n\nSo next up we've got something called Bonafide\nRama.\n\nRama means branch and this almost looks like\nit is going to resemble a tree trunk or even\n\na tree branch.\n\nSo let's dig in.\n\nI'm expecting white chocolate.\n\nOh, wow.\n\nSo it comes in a little container.\n\nLook at this.\n\nAre those little individuals.\n\nAnd like you get a whole bunch of them.\n\nWoah.\n\nFancy.\n\nI've never had this.\n\nFancy.\n\nSo let's see.\n\nMmmmm.\n\nWow.\n\nIt is like almost like chocolate shavings.\n\nIt is like these layers of chocolate that\nhave been shaped into little tree branches.\n\nIt is kind of an unusual shape.\n\nIt is kind of cool.\n\nAnd yeah, white chocolate.\n\nIt is good.\n\nAlright next one is Mantecol I believe.\n\nAnd I have no idea what this is.\n\nI really don't.\n\nThis one feels a lot heavier in the hand then\nthe last one so I'm guessing it is a bit thicker.\n\nOh, okay.\n\nSo this one sort of didn't survive the plane\nride.\n\nIt cracked.\n\nIt didn't melt.\n\nIt cracked though.\n\nIt is actually the perfect bite.\n\nMmmmm.\n\nOh, wow.\n\nI would have to guess that is peanut.\n\nOh, it is.\n\nYou really notice it after you've been chewing\nit for a while.\n\nSo it is like a peanut.\n\nIt is not like a chocolate bar.\n\nIt is thick but it there is no chocolate over\ntop of it.\n\nLike fudge.\n\nPeanut fudge.\n\nIt is a bit more like fudge but it is not\nquite as dense as a fudge so this is like\n\nin its own category but itself.\n\nIt is pretty good.\n\nI like it instantly because I'm a big fan\nof anything with peanuts.\n\nIn Canada I eat a lot of peanut butter so.\n\nMmmm.\n\nThis is good.\n\nAlright, so this one is called Dos Corazones.\n\nThat means two hearts.\n\nIt says chocolate con poesia.\n\nChocolate with poetry.\n\nOooh.\n\nWow.\n\nThat is the romantic one huh?\n\nLittle chocolate bite with a milk filling.\n\nLet's see.\n\nI'm almost expecting a poem in here.\n\nSeriously.\n\nMaybe there is.\n\nOh my gosh.\n\nWhat?\n\nNo way.\n\nIt does have a poem.\n\nIt does have a poem.\n\nRead it.\n\nIt says:\n\nUn poema de amor\ntengo para voz guardado\n\nuna caricia, un beso\ny este corazon apasionado.\n\nSo it says a poem of love I have for you,\na caress, a kiss in this passionate heart.\n\nThat doesn't really rhyme when you try and\ntranslate everything.\n\nWow.\n\nIt came with a poem.\n\nSo that is the go to chocolate if you're on\na date or something?\n\nYeah.\n\nAnd look, let me show you this.\n\nIt is going to start melting in my fingers.\n\nOh, look at the little love hearts.\n\nOh.\n\nLove hearts.\n\nMmmmmm.\n\nIt has like a creamy filling inside.\n\nMaybe like nugget or something?\n\nSo next up I'm trying something that I think\nis called Vauquita.\n\nSo vauquita would mean little cows so that\nis some kind of variation for the product.\n\nSo this appears to be like some kind of tablet.\n\nMaybe something like fudge.\n\nAnd it is made with dulce de leche.\n\nWell, not maybe it has to be for sure because\nthat is what it says on the package.\n\nSo let's see if we can get a closer look at\nthat.\n\nMmmmmm.\n\nIt almost looks like a brownie on camera.\n\nIt is so sweet.\n\nYou can taste the dulce de leche but it is\nalmost a little bit, a little bit sour.\n\nMore so than.\n\nYeah.\n\nYeah.\n\nIt is really good.\n\nIt is really decadent.\n\nThis one is a bit more like fudge.\n\nWow.\n\nYeah, I like it.\n\nSo this one is called Bocadito Chipi.\n\nTotally new for me.\n\nAgain, no idea what this is.\n\nIt is tiny.\n\nIt is a little square chocolate.\n\nOh, look at that.\n\nOh, is it white and dark.\n\nYeah, so you've got a layer of white chocolate\non top, milk chocolate on the bottom and it\n\nlooks like it may have little bits of peanuts.\n\nPeanuts maybe?\n\nOr torrone?\n\nMaybe turrone.\n\nWhat is this?\n\nDoes it say?\n\nPeanuts.\n\nToasted peanuts.\n\nMmmmm.\n\nThat is kind of nice.\n\nIf you can't decide between milk chocolate\nor white chocolate this one gives you both.\n\nAlright so next up we have mentitas and these\nare little chocolate peppermint patties.\n\nAnd I'm going to be honest with you I've had\na few of these since I've been here.\n\nWhen I went to this little bakery called La\nPasta Frola to get our alfajores, our artesanal\n\nalfajores I saw these little mints.\n\nAnd I thought oh I've got to get a few of\nthese.\n\nAnd he's been addicted ever since.\n\nThese are awesome.\n\nSo let's try it here.\n\nMmmmm.\n\nWow.\n\nSo, if you've ever had After Eight or York\nPeppermint patties or Junior Mints then you\n\nknow what these taste like.\n\nThese are just your classic chocolate mint\nand it is very refreshing and very minty.\n\nAnd very chocolate-y.\n\nSo I love it.\n\nSo this one here is Bocadito Bonafide and\nit is a wafer cookie filled with dulce de\n\nleche.\n\nCovered in chocolate.\n\nLet's see.\n\nWow.\n\nI'm starting to get full this.\n\nThis is too much chocolate.\n\nOh man.\n\nIt is already gooey in the package.\n\nThat one didn't fair as well did it?\n\nOh my gosh.\n\nOh my gosh.\n\nOkay, this is messy.\n\nOh wow is that like a jam?\n\nNo, it is filled with dulce de leche but it\nis kind of liquid-y.\n\nSo it has dripped all over my face and all\nover my hands.\n\nIt is good.\n\nIt is just messy.\n\nDon't look at me.\n\nSo now it is time for me to try my Alfajor\nand this is my favorite dessert slash snack\n\nin Argentina.\n\nWe've been eating Alfajores like there is\nno tomorrow.\n\nBut mostly from Havanna and from another place\nso this is a brand I haven't tried yet.\n\nBut I am excited about it.\n\nAnd when it comes out it kind of looks like,\nif you're from Canada or the US, it kind of\n\nlooks like a wagon wheel.\n\nIt has that same type of shape.\n\nAnd this one surprisingly didn't get too smushed\nin the airplane.\n\nThere is another one that totally got crushed\nwhich we're not even going to put in this\n\nvideo because it would look awful.\n\nBut we are going to try this one here.\n\nMmmmm.\n\nOh wow.\n\nLet's have a look inside.\n\nYeah, look at all of the dulce de leche.\n\nOh.\n\nAnd that is a crumbly cookie.\n\nYes, this is really really tasty.\n\nWow.\n\nYou know what, this might be my last alfajor\nfor months if not years because we are now\n\ngone from Argentina and I'm going to savor\nthis one.\n\nAnd last but not least we're doing one more\nalfajor This one is the Terrabus brand.\n\nAnd it says three layers of cake.\n\nIt says torta so I have a feeling this should\nbe a softer alfajor instead of cookies I'm\n\nexpecting like more moist layers.\n\nThis is going to be a big one.\n\nThat does look big.\n\nOh, I think it is the biggest one yet.\n\nI'm full.\n\nWoah!\n\nMan.\n\nGigantic!\n\nThere we have it.\n\nA triple one.\n\nAnd look if you take a closer look you can\nactually see the dulce de leche in there.\n\nDo you see that?\n\nYeah, you can.\n\nLook at that.\n\nMan, oh man.\n\nSeriously decadent.\n\nAlright, let's do this.\n\nMmmmm.\n\nThat is all chocolate.\n\nChocolate filling, with dulce de leche layers\nin between, and then it is all bathed in chocolate\n\nagain.\n\nSo much chocolate.\n\nOh my gosh.\n\nAnd you're so full.\n\nI'm done.\n\nIt is good but I'm done.\n\nThat was enough snacks guys.\n\nOut!\n\nSo that concludes our Argentine food taste\ntest.\n\nWe are stuffed, we're on a sugar high.\n\nSo now it is over to you.\n\nHave you tried any foods from Argentina before?\n\nAny kinds of snacks, chocolates.\n\nAnything like that?\n\nSo if you're looking to pick any of these\nup they're really cheap.\n\nI think everything single one of these costs\nless than a dollar so you can load up on these\n\nif you're in Buenos Aires or another city\nin Argentina.\n\nAnd please do let us know if you're tried\nthem before or if any of them look good or\n\nwhich ones you'd like to try yourself.\n\nAnd remember to eat in moderation.\n\nYes, because we need a siesta now.\n\nDon't do what we did.\n\nSo for today's lunch we are eating at El Palacio\nde la Papa Frita.\n\nThat is the French Fry Palace.\n\nAnd actually here they specialize in potatoes.\n\nFried potatoes.\n\nAnd they have so many different varieties.\n\nSo what we've done is order a basket, as a\nbit of a sampler, showcasing the best of the\n\nbest.\n\nAnd I think that is coming.\n\nThe potatoes have arrived.\n\nYes, do you want to tell us how found this\nplace?\n\nYeah, um, one of the great things about our\nYouTube channel is the community we have around\n\nit.\n\nWe so appreciate everyone who watches our\nvideos and even more so for people who leave\n\ncomments.\n\nAnd they give helpful tips of restaurants\nand place to go to.\n\nSo this was a recommendation from a recent\ncomment and we realized hey this is not too\n\nfar from our place.\n\nWe were kind of craving.\n\nLet's check it out.\n\nLet's eat some potatoes.\n\nWe're kind of craving potatoes so here we\nare.\n\nSo enough yackity yack yack.\n\nLet's actually try these.\n\nOkay, so the most famous potato that they\nhave here is called papa souffle.\n\nAnd as you can see it is like blown-up like\na little bubble.\n\nAnd they're kind of secretive about how these\nare made.\n\nI've heard a few different theories.\n\nSome people say it is because they soak the\npotatoes in cold water and then fry them.\n\nOther people have told me that they use really\nhigh heat when they're cooking them and that\n\nresults in like a little bubble potato.\n\nUm, so yeah, I don't actually know the truth.\n\nSo if you know the truth leave us a little\ncomment.\n\nUm, but actually I remember trying these potatoes\nwhen I first moved to Argentina.\n\nWhen I was six years old.\n\nAnd I love these.\n\nI just thought it was the coolest thing ever.\n\nBubble potatoes, so it is nice to be having\nthem again.\n\nAnd yeah, it is just air inside but you want\nto be careful when you bite into it because\n\nlike there is so much steam that comes out.\n\nI don't know if you can see that but it is\nstill steaming.\n\nOkay, and the one have right there is called\nRejilla which means fence.\n\nIt can mean a few different things but let's\ngo with fence.\n\nYes, it does look like a fence.\n\nCriss-crossed.\n\nYeah, it is criss-crossed.\n\nNice texture there.\n\nYeah, it looks like a crinkle chip here.\n\nSo, let's try it.\n\nIt is really crunchy.\n\nYeah.\n\nWow.\n\nIs it almost like a chip?\n\nYeah, it is almost more like a potato chip\nthan it is a french fry.\n\nYeah, than it is a french fry.\n\nI like it.\n\nNice and salty.\n\nOkay, so this is a more familiar potato.\n\nThis one is called Papa Baston.\n\nWhich means like a stick or a cane.\n\nAnd it just looks like a regular french fry.\n\nMaybe a little bit thicker.\n\nSo yeah, that tastes like a regular potato\nor regular french fry.\n\nMmm, so yeah good.\n\nNot as exciting as the souffle but not bad.\n\nAlright, and the last one for me to try here\nis the Noisette.\n\nIt just looks like a tiny little ball.\n\nA little marble.\n\nA little marble.\n\nThere you go.\n\nMmmmm.\n\nThat's good.\n\nThat, I mean it is almost a bit like a like\na mashed potato really.\n\nBecause you have the, you just have the coating\nand you're mostly tasting the inside of the\n\npotato.\n\nI think it is supposed to be French style.\n\nNoisette.\n\nCute little petite Noisette.\n\nSo that concludes the four main types of potato\nyou can get at this restaurant.\n\nThey have a few others.\n\nThey have mashed potato and things like that\nbut that is not so exciting.\n\nYeah, um, and we got it with a side because\nwe didn't want to be having just potatoes.\n\nYeah, so what is this?\n\nThis here is the Chorizo.\n\nThat is basically a gigantic sausage.\n\nLook at how big that is.\n\nAnd I'm really enjoying this.\n\nI took a bite of mine so far and like that\nis is very lean meat.\n\nIt doesn't have chunks of fat and sometimes\nyou get Chorizo with these nasty chewy balls.\n\nWow, they really know how to do their sausages\nhere in Argentina.\n\nThey just put the sausages from like Canada\nor the US in shame.\n\nNorth American hotdogs.\n\nIt puts them to shame.\n\nAnd you're eating it the proper Argentine\nway with Chimichurri.\n\nYou can't have meat without Chimichurri.\n\nAnd this is made with garlic and a few different\nmystery spices.\n\nI don't even know exactly.\n\nAnd olive oil base I believe.\n\nBut it is so good.\n\nIt gives it a bit of extra flavor.\n\nMmmm.\n\nIt is nice and garlic-y.\n\nYou're going to want to keep your distance\nafter this.\n\nFeeling satisfied after all of those potatoes?\n\nOh man, once again we were defeated by this\nmeal.\n\nWe couldn't quite finish it.\n\nThe portion was that huge.\n\nWe ate about half.\n\nGigantic.\n\nOkay, let's talk about price point then.\n\nSo in total that meal came to 200 Pesos.\n\nSo the chorizo sausage were 50 each and the\nfries were 90.\n\nSo actually, so sorry that is 190 then.\n\nYeah, not bad.\n\nSo really good value.\n\nI mean that is like $13 US dollars and we\nwere stuffed.\n\nThe two of us couldn't even finish that.\n\nSo, I can't recommend this place more highly.\n\nLike this was an awesome suggestion from a\nYouTube viewer and definitely if you have\n\na chance to come here do it.\n\nEat some potatoes.\n\nCome get stuffed and then go for a nice long\nwalk afterwards.", "srt": "1\n00:00:00,269 --> 00:00:11,010\n#eatArgentina\n\n2\n00:00:11,010 --> 00:00:36,239\nSo I think it is time to get ourselves a Choripán\nfor lunch.\n\n3\n00:00:36,239 --> 00:00:37,239\nEl chori era tuyo?\n\n4\n00:00:37,239 --> 00:00:38,239\nSi.\n\n5\n00:00:38,239 --> 00:00:39,239\nGracias.\n\n6\n00:00:39,239 --> 00:00:40,239\nTada.\n\n7\n00:00:40,239 --> 00:00:41,239\nCome here.\n\n8\n00:00:41,239 --> 00:00:42,239\nPara llevar.\n\n9\n00:00:42,239 --> 00:00:43,239\nNo necesito un plato, pero gacias.\n\n10\n00:00:43,239 --> 00:00:44,239\nOkay, ready.\n\n11\n00:00:44,239 --> 00:00:45,239\nSo they have lots of different toppings but\nthe right way to do this is with Chimichurri.\n\n12\n00:00:45,239 --> 00:00:46,239\nSo we're going to put lots of that.\n\n13\n00:00:46,239 --> 00:00:52,440\nLet's add it on the bread to make it a little\nless messy.\n\n14\n00:00:52,440 --> 00:00:53,440\nPica.\n\n15\n00:00:53,440 --> 00:00:54,440\nSi.\n\n16\n00:00:54,440 --> 00:00:57,010\nMi gusta picante.\n\n17\n00:00:57,010 --> 00:00:58,010\nSi.\n\n18\n00:00:58,010 --> 00:00:59,760\nAh, bueno.\n\n19\n00:00:59,760 --> 00:01:01,170\nMaybe a little bit on the meat.\n\n20\n00:01:01,170 --> 00:01:06,659\nThey're warning me that it is spicy.\n\n21\n00:01:06,659 --> 00:01:09,009\nThis is good.\n\n22\n00:01:09,009 --> 00:01:10,009\nYeah.\n\n23\n00:01:10,009 --> 00:01:11,369\nAll set.\n\n24\n00:01:11,369 --> 00:01:19,999\nSo we just got ourselves the quintessential\nArgentine street food snack.\n\n25\n00:01:19,999 --> 00:01:23,029\nHave a look at this - the Choripan.\n\n26\n00:01:23,029 --> 00:01:26,990\nYeah, this is the best street food you're\ngoing to find in Buenos Aires.\n\n27\n00:01:26,990 --> 00:01:32,779\nYeah, so choripan gets its name because you\nbasically have chorizo which is a sausage\n\n28\n00:01:32,779 --> 00:01:34,810\nand then you have pan which is your bread.\n\n29\n00:01:34,810 --> 00:01:39,832\nSo put the two words together and you've got\nChoripán.\n\n30\n00:01:39,832 --> 00:01:40,832\nHaha!\n\n31\n00:01:40,832 --> 00:01:43,630\nAnd we put lots of chimichurri on ours because\nwe like things spicy.\n\n32\n00:01:43,630 --> 00:01:48,030\nSo I'm just going to dig right in because\nthis looks so so good.\n\n33\n00:01:48,030 --> 00:01:51,200\nYeah, we were thinking of getting two but\nthen we saw someone else order.\n\n34\n00:01:51,200 --> 00:01:53,569\nWe saw the size of the choripan and we're\nlike you know what we're just going to start\n\n35\n00:01:53,569 --> 00:01:54,569\nwith one.\n\n36\n00:01:54,569 --> 00:01:55,569\nYum.\n\n37\n00:01:55,569 --> 00:01:56,569\nLook at that.\n\n38\n00:01:56,569 --> 00:01:57,569\nLook at all of that sausage.\n\n39\n00:01:57,569 --> 00:01:58,569\nMmmm.\n\n40\n00:01:58,569 --> 00:01:59,569\nThat is so good.\n\n41\n00:01:59,569 --> 00:02:00,569\nWow.\n\n42\n00:02:00,569 --> 00:02:01,569\nI'm really enjoying this right here.\n\n43\n00:02:01,569 --> 00:02:02,569\nAnd you know what.\n\n44\n00:02:02,569 --> 00:02:03,569\nYou can grab this from a little street food\ncart.\n\n45\n00:02:03,569 --> 00:02:04,569\nYou don't even have to go to a restaurant.\n\n46\n00:02:04,569 --> 00:02:05,569\nLike we're just walking along a park.\n\n47\n00:02:05,569 --> 00:02:24,870\nWe saw a whole row of those carts, went up\nthere, they cook it right in front of us.\n\n48\n00:02:24,870 --> 00:02:25,870\nAnd two minutes later it was ready.\n\n49\n00:02:25,870 --> 00:02:26,870\nI'm going to let you try some Sam.\n\n50\n00:02:26,870 --> 00:02:27,870\nSo Sam this is your first time trying choripan\non this particular trip.\n\n51\n00:02:27,870 --> 00:02:30,340\nYeah, I think I had it like a long time ago.\n\n52\n00:02:30,340 --> 00:02:37,190\nMaybe five or six years ago but it has been\nsuch a long time that I honestly kind of forget\n\n53\n00:02:37,190 --> 00:02:40,830\nwhat it tastes like.\n\n54\n00:02:40,830 --> 00:02:45,520\nSo this is an exciting moment.\n\n55\n00:02:45,520 --> 00:02:49,010\nDig right in.\n\n56\n00:02:49,010 --> 00:02:50,170\nMmmm.\n\n57\n00:02:50,170 --> 00:02:52,500\nOh yeah.\n\n58\n00:02:52,500 --> 00:02:54,830\nOh yeah.\n\n59\n00:02:54,830 --> 00:02:55,990\nWow.\n\n60\n00:02:55,990 --> 00:02:57,340\nHow is that?\n\n61\n00:02:57,340 --> 00:03:00,040\nYeah, like you said that is a really good\nquality sausage.\n\n62\n00:03:00,040 --> 00:03:01,510\nA really good Choripán.\n\n63\n00:03:01,510 --> 00:03:02,510\nYeah.\n\n64\n00:03:02,510 --> 00:03:04,030\nAnd sorry I should say chorizo.\n\n65\n00:03:04,030 --> 00:03:05,780\nA really good chorizo.\n\n66\n00:03:05,780 --> 00:03:09,730\nAnd what really makes this good as well is\nthat the quality of bread is high.\n\n67\n00:03:09,730 --> 00:03:11,500\nYeah, it is fresh bread.\n\n68\n00:03:11,500 --> 00:03:16,930\nYeah, and just before they served it they\nput the bread on the grill just to kind of\n\n69\n00:03:16,930 --> 00:03:17,930\nsoften it up a bit.\n\n70\n00:03:17,930 --> 00:03:21,650\nGive it a bit more you know a smokey flavor\nas well.\n\n71\n00:03:21,650 --> 00:03:24,560\nA bit more of a smokey flavor.\n\n72\n00:03:24,560 --> 00:03:25,560\nExactly.\n\n73\n00:03:25,560 --> 00:03:26,560\nYeah.\n\n74\n00:03:26,560 --> 00:03:32,660\nAnd what do you think of all of the Chimichurri\nbecause people were looking at us like woah\n\n75\n00:03:32,660 --> 00:03:33,660\nthat is spicy.\n\n76\n00:03:33,660 --> 00:03:34,660\nI think they were doing that because they\nthought we were you know foreigners and oh\n\n77\n00:03:34,660 --> 00:03:37,890\nman they're making a mistake but we like our\nfood spicy so the chimmichurri gives it an\n\n78\n00:03:37,890 --> 00:03:40,080\nextra kick and I recommend you definitely\nput on some Chimichurri.\n\n79\n00:03:40,080 --> 00:03:41,200\nMaybe not as much as us but definitely try\nit.\n\n80\n00:03:41,200 --> 00:03:42,200\nFinal thoughts then.\n\n81\n00:03:42,200 --> 00:03:43,980\nWhat did you think of your choripan?\n\n82\n00:03:43,980 --> 00:03:48,700\nI thought it was amazing.\n\n83\n00:03:48,700 --> 00:03:54,430\nAnd that is by far the cheapest meal we've\nhad in Buenos Aires since we've been here.\n\n84\n00:03:54,430 --> 00:03:57,200\nThat came in total for the one massive Choripan.\n\n85\n00:03:57,200 --> 00:04:00,180\nThat came to 25 Pesos.\n\n86\n00:04:00,180 --> 00:04:01,180\nSo you think about that.\n\n87\n00:04:01,180 --> 00:04:07,580\nThat is like that is just a couple bucks and\nyou're having yourself one of the best kinds\n\n88\n00:04:07,580 --> 00:04:09,940\nof street food you can get in the city.\n\n89\n00:04:09,940 --> 00:04:12,402\nSo if you're looking to pickup choripan where\ncan you find it in Buenos Aires?\n\n90\n00:04:12,402 --> 00:04:16,120\nOkay, so there are stands scattered across\nthe city in different neighborhoods but today\n\n91\n00:04:16,120 --> 00:04:24,469\nwe are Avenida de Los Italianos which is kind\nof like Puerto Madero just before you hit\n\n92\n00:04:24,469 --> 00:04:25,939\nthe Ecological Reserve.\n\n93\n00:04:25,939 --> 00:04:28,380\nSo lots of stands in the area and you can\nfind a lot more than just Choripan.\n\n94\n00:04:28,380 --> 00:04:33,800\nLots of different types of street food while\nyou're out here.\n\n95\n00:04:33,800 --> 00:04:36,780\nSo we highly recommend it.\n\n96\n00:04:36,780 --> 00:04:38,560\nCheck it out.\n\n97\n00:04:38,560 --> 00:04:39,560\nHavanna!\n\n98\n00:04:39,560 --> 00:04:41,599\nSo today we're going to Havanna to try Alfajores.\n\n99\n00:04:41,599 --> 00:04:45,740\nThis is like the it name in Argentina when\nyou're looking to try alfajores.\n\n100\n00:04:45,740 --> 00:04:49,650\nAnd the ones we're going to be eating are\nquite different from the ones we've tried\n\n101\n00:04:49,650 --> 00:04:51,060\nelsewhere in South America.\n\n102\n00:04:51,060 --> 00:04:58,370\nSo let's just stop talking about it and go\nin and try them.\n\n103\n00:04:58,370 --> 00:05:01,080\nWe're hungry people.\n\n104\n00:05:01,080 --> 00:05:02,879\nCome along.\n\n105\n00:05:02,879 --> 00:05:05,590\nCheck this out.\n\n106\n00:05:05,590 --> 00:05:12,449\nIt was actually a little bit embarrassing\nordering this because the waitress was looking\n\n107\n00:05:12,449 --> 00:05:13,470\nat me like, really?\n\n108\n00:05:13,470 --> 00:05:14,470\nYou want to try all of them?\n\n109\n00:05:14,470 --> 00:05:15,470\nThere is six of them.\n\n110\n00:05:15,470 --> 00:05:16,639\nSo we kind of look like little pigs.\n\n111\n00:05:16,639 --> 00:05:17,639\nWell, we are.\n\n112\n00:05:17,639 --> 00:05:21,550\nIf we're doing a taste test we have to try\nevery single variety.\n\n113\n00:05:21,550 --> 00:05:23,380\nAnd they have six at this cafe.\n\n114\n00:05:23,380 --> 00:05:25,159\nSo we had to do it.\n\n115\n00:05:25,159 --> 00:05:26,900\nHad to be done.\n\n116\n00:05:26,900 --> 00:05:29,150\nBut, anyways, um, what is an alfajor?\n\n117\n00:05:29,150 --> 00:05:31,270\nI guess that is the big question.\n\n118\n00:05:31,270 --> 00:05:36,650\nSo it is basically like two crumbly cookies\nthat are smooshed together, usually with dulce\n\n119\n00:05:36,650 --> 00:05:39,270\nde leche or some kind of different filling.\n\n120\n00:05:39,270 --> 00:05:44,090\nAnd then they can covered in like icing sugar\nor chocolate or meringue.\n\n121\n00:05:44,090 --> 00:05:47,620\nSo it is a really nice treat.\n\n122\n00:05:47,620 --> 00:05:50,021\nYou can have it for breakfast, in my opinion,\nI would totally eat these for breakfast.\n\n123\n00:05:50,021 --> 00:05:51,021\nOr as a little snack.\n\n124\n00:05:51,021 --> 00:05:52,021\nIt is actually a really popular snack with\nkids.\n\n125\n00:05:52,021 --> 00:05:56,009\nThis is what they take to school.\n\n126\n00:05:56,009 --> 00:05:58,509\nSo an interesting fun fact.\n\n127\n00:05:58,509 --> 00:06:05,090\nArgentine's consume the most alfajores per\ncapita and total of anywhere else in the world.\n\n128\n00:06:05,090 --> 00:06:06,830\nIt is our favorite.\n\n129\n00:06:06,830 --> 00:06:11,150\nThey're considered to be the most popular\nsnack among school children and also adults.\n\n130\n00:06:11,150 --> 00:06:17,069\nSo you get hooked early on and it is a lifelong\nfun addiction.\n\n131\n00:06:17,069 --> 00:06:20,990\nSo why did we choose Havanna to go get our\nAlfajores?\n\n132\n00:06:20,990 --> 00:06:24,169\nBecause this is the most established name\nin the whole country.\n\n133\n00:06:24,169 --> 00:06:28,389\nThe company was founded in 1948 in a nearby\ncity called Mar Del Plata.\n\n134\n00:06:28,389 --> 00:06:33,379\nAnd as I was saying earlier these are my favorite\nbrand of alfajores.\n\n135\n00:06:33,379 --> 00:06:36,189\nThis is what I think of when I remember sweet\nsnacks of my childhood.\n\n136\n00:06:36,189 --> 00:06:38,219\nIt is your Dad's favorite brand too.\n\n137\n00:06:38,219 --> 00:06:39,219\nYeah.\n\n138\n00:06:39,219 --> 00:06:40,219\nSo, let's get started.\n\n139\n00:06:40,219 --> 00:06:41,490\nLet's start opening them.\n\n140\n00:06:41,490 --> 00:06:44,259\nLet's try them.\n\n141\n00:06:44,259 --> 00:06:49,059\nCome on.\n\n142\n00:06:49,059 --> 00:06:53,990\nOkay, so we are going to start with the classic.\n\n143\n00:06:53,990 --> 00:06:59,369\nThis one is filed with dulce de leche and\nthen bathed in chocolate.\n\n144\n00:06:59,369 --> 00:07:00,369\nTada.\n\n145\n00:07:00,369 --> 00:07:03,699\nLook at thing of beauty.\n\n146\n00:07:03,699 --> 00:07:05,029\nThing of beauty.\n\n147\n00:07:05,029 --> 00:07:07,389\nAnd we're going to cut them in half because\nit is our intention to share.\n\n148\n00:07:07,389 --> 00:07:08,539\nAnd also to show you what is inside.\n\n149\n00:07:08,539 --> 00:07:09,539\nLet's see that.\n\n150\n00:07:09,539 --> 00:07:10,539\nSo there you go.\n\n151\n00:07:10,539 --> 00:07:11,819\nTwo cookies with dulce de leche in the middle\nand chocolate on the exterior.\n\n152\n00:07:11,819 --> 00:07:14,389\nLet's just dig right in.\n\n153\n00:07:14,389 --> 00:07:15,389\nMmmmm.\n\n154\n00:07:15,389 --> 00:07:16,389\nOh, yeah.\n\n155\n00:07:16,389 --> 00:07:18,610\nThis is what I've been waiting for.\n\n156\n00:07:18,610 --> 00:07:20,319\nA real authentic alfajor.\n\n157\n00:07:20,319 --> 00:07:37,860\nAnd there is yet another flavor to sample.\n\n158\n00:07:37,860 --> 00:07:40,330\nYes.\n\n159\n00:07:40,330 --> 00:07:41,330\nSo what is this one, Sam?\n\n160\n00:07:41,330 --> 00:07:45,770\nI think this one may be the dark chocolate\none.\n\n161\n00:07:45,770 --> 00:07:48,680\nYeah.\n\n162\n00:07:48,680 --> 00:07:51,939\nThat's really good.\n\n163\n00:07:51,939 --> 00:07:53,340\nSo is it bitter?\n\n164\n00:07:53,340 --> 00:07:55,449\nLike is it bitter dark chocolate?\n\n165\n00:07:55,449 --> 00:07:58,979\nIt is surprisingly got a decent amount of\nsugar added.\n\n166\n00:07:58,979 --> 00:08:03,879\nI mean, I still prefer the milk chocolate\nbut this is a really good one.\n\n167\n00:08:03,879 --> 00:08:07,990\nMaybe for those who are looking for something\na little bit more healthy.\n\n168\n00:08:07,990 --> 00:08:08,990\nHahaha.\n\n169\n00:08:08,990 --> 00:08:10,199\nYeah, you can lie to yourself.\n\n170\n00:08:10,199 --> 00:08:11,199\nYeah.\n\n171\n00:08:11,199 --> 00:08:15,779\nOkay, next up this one is dulce de leche and\nit is covered with meringue.\n\n172\n00:08:15,779 --> 00:08:17,090\nThis is my favorite.\n\n173\n00:08:17,090 --> 00:08:22,680\nLike this is the one I order anytime I'm in\nthe Havanna coffee shop.\n\n174\n00:08:22,680 --> 00:08:24,629\nLook at that.\n\n175\n00:08:24,629 --> 00:08:28,759\nThing of beauty.\n\n176\n00:08:28,759 --> 00:08:30,740\nMmmm.\n\n177\n00:08:30,740 --> 00:08:36,890\nThe meringue is just perfect.\n\n178\n00:08:36,890 --> 00:08:38,190\nI forgot to cut this one in half.\n\n179\n00:08:38,190 --> 00:08:39,190\nSorry, Sam!\n\n180\n00:08:39,190 --> 00:08:40,190\nThat is evil.\n\n181\n00:08:40,190 --> 00:08:41,190\nThat was intentional.\n\n182\n00:08:41,190 --> 00:08:42,190\nLook at that.\n\n183\n00:08:42,190 --> 00:08:55,020\nAlright, and I have a \nfeeling that this one is the chocolate lovers.\n\n184\n00:08:55,020 --> 00:08:58,220\nI think it has a chocolate cream in the middle.\n\n185\n00:08:58,220 --> 00:09:00,300\nSo let's cut that one in half.\n\n186\n00:09:00,300 --> 00:09:02,690\nI'll actually remember to do that this time.\n\n187\n00:09:02,690 --> 00:09:05,080\nAnd yes it is just pure chocolate.\n\n188\n00:09:05,080 --> 00:09:08,150\nI'm getting it all over my hands.\n\n189\n00:09:08,150 --> 00:09:14,650\nIt is kind of warm in here so the chocolate\nkeeps melting on our fingers before we can\n\n190\n00:09:14,650 --> 00:09:16,010\neven eat it.\n\n191\n00:09:16,010 --> 00:09:17,730\nYeah, that is nice and chocolate-y.\n\n192\n00:09:17,730 --> 00:09:23,100\nSo if you're not a huge fan of jam or dulce\nde leche this is the one for you.\n\n193\n00:09:23,100 --> 00:09:25,420\nThis is for chocolate lovers.\n\n194\n00:09:25,420 --> 00:09:29,390\nAlright, next up this one is filled with jam.\n\n195\n00:09:29,390 --> 00:09:32,430\nAnd oh my goodness this is also meringue.\n\n196\n00:09:32,430 --> 00:09:33,570\nThis makes me very happy.\n\n197\n00:09:33,570 --> 00:09:35,320\nIt is your lucky day.\n\n198\n00:09:35,320 --> 00:09:36,320\nLucky girl.\n\n199\n00:09:36,320 --> 00:09:39,170\nOkay, so I'll cut it in half Oh, wow.\n\n200\n00:09:39,170 --> 00:09:40,930\nThat looks like a jam.\n\n201\n00:09:40,930 --> 00:09:44,360\nHave a look in there.\n\n202\n00:09:44,360 --> 00:09:52,040\nSo, yeah, that is a dark jam.\n\n203\n00:09:52,040 --> 00:09:53,040\nLet's see.\n\n204\n00:09:53,040 --> 00:09:54,040\nMmmmm.\n\n205\n00:09:54,040 --> 00:09:55,040\nOkay.\n\n206\n00:09:55,040 --> 00:09:57,050\nThis is called membrillo and it is a quince\njam which isn't really very popular fruit\n\n207\n00:09:57,050 --> 00:10:00,190\nin North America but you'll find it everywhere\nhere in Argentina.\n\n208\n00:10:00,190 --> 00:10:02,090\nThey use it a lot in pastries.\n\n209\n00:10:02,090 --> 00:10:03,450\nAnd it is really nice.\n\n210\n00:10:03,450 --> 00:10:05,300\nIt is a dark reddish color.\n\n211\n00:10:05,300 --> 00:10:06,300\nIt's good.\n\n212\n00:10:06,300 --> 00:10:08,580\nDoes it have a strong flavor?\n\n213\n00:10:08,580 --> 00:10:16,090\nIt is a like a little bit tart but they obviously\nadd a lot of sugar in.\n\n214\n00:10:16,090 --> 00:10:17,210\nSo, I like it.\n\n215\n00:10:17,210 --> 00:10:19,510\nAnd last but not least.\n\n216\n00:10:19,510 --> 00:10:20,510\nOh, look.\n\n217\n00:10:20,510 --> 00:10:24,450\nI don't know if this one is meringue or if\nit is white chocolate.\n\n218\n00:10:24,450 --> 00:10:25,870\nOh, it is white chocolate.\n\n219\n00:10:25,870 --> 00:10:28,350\nSo this one is the one that has nuts.\n\n220\n00:10:28,350 --> 00:10:32,181\nThis has Brazil and walnuts.\n\n221\n00:10:32,181 --> 00:10:33,181\nOh, look at that.\n\n222\n00:10:33,181 --> 00:10:34,440\nI think it has dulce de leche inside.\n\n223\n00:10:34,440 --> 00:10:38,250\nThis one may be my favorite.\n\n224\n00:10:38,250 --> 00:10:39,480\nIs it dulce de leche or is it a nut cream?\n\n225\n00:10:39,480 --> 00:10:41,780\nIt's dulce de leche.\n\n226\n00:10:41,780 --> 00:10:42,930\nIs it?\n\n227\n00:10:42,930 --> 00:10:43,930\nThe face says it all.\n\n228\n00:10:43,930 --> 00:10:44,930\nOf course it is dulce de leche.\n\n229\n00:10:44,930 --> 00:10:45,930\nThis is my favorite one.\n\n230\n00:10:45,930 --> 00:10:46,930\nYeah.\n\n231\n00:10:46,930 --> 00:10:47,930\nOh, yeah.\n\n232\n00:10:47,930 --> 00:10:48,930\nFavorite of the bunch.\n\n233\n00:10:48,930 --> 00:10:52,970\nWhenever you add a high quality nuts like\nthat and then you have white chocolate and\n\n234\n00:10:52,970 --> 00:10:53,970\ndulce de leche.\n\n235\n00:10:53,970 --> 00:10:56,400\nThat is just the all-time winning combo.\n\n236\n00:10:56,400 --> 00:11:01,080\nThis one was made just for me I think.\n\n237\n00:11:01,080 --> 00:11:04,990\nSo that was a lot of sugar consumption so\nearly in the day.\n\n238\n00:11:04,990 --> 00:11:09,740\nYeah, I think I'm going to be on a sugar high\nfor pretty much the rest of the day unless\n\n239\n00:11:09,740 --> 00:11:10,740\nI crash.\n\n240\n00:11:10,740 --> 00:11:14,030\nOkay, so let's talk about price point and\nhow much did these cost individually.\n\n241\n00:11:14,030 --> 00:11:15,590\nSo these are really affordable.\n\n242\n00:11:15,590 --> 00:11:18,320\nYou're basically looking at 19 Pesos.\n\n243\n00:11:18,320 --> 00:11:21,070\nActually that was the price for every single\none of them.\n\n244\n00:11:21,070 --> 00:11:24,180\nSo that is roughly about a $1.25 to $1.30\nUS.\n\n245\n00:11:24,180 --> 00:11:25,180\nSo really cheap.\n\n246\n00:11:25,180 --> 00:11:29,320\nYou can come in here and if you want to be\ngreedy as us order all six and you can get\n\n247\n00:11:29,320 --> 00:11:30,560\nthem for under 10 bucks.\n\n248\n00:11:30,560 --> 00:11:35,000\nYeah, they are actually the most expensive\nalfajores you can get in the whole city.\n\n249\n00:11:35,000 --> 00:11:38,940\nLike are much cheaper brands if you're looking\nfor something a bit more affordable.\n\n250\n00:11:38,940 --> 00:11:46,960\nThat is true but you won't find too many that\nbetter quality than these ones.\n\n251\n00:11:46,960 --> 00:11:48,660\nYeah.\n\n252\n00:11:48,660 --> 00:11:57,130\nDun dun dun dah dah\n\n253\n00:11:57,130 --> 00:12:04,580\nThat was a long wait but we've got ourselves\nsome ice cream.\n\n254\n00:12:04,580 --> 00:12:08,800\nWell, was that worth the wait?\n\n255\n00:12:08,800 --> 00:12:10,440\nYes, it sure was.\n\n256\n00:12:10,440 --> 00:12:15,590\nSo this video is about ice cream because Buenos\nAires has some of the best ice cream we have\n\n257\n00:12:15,590 --> 00:12:16,590\never tried.\n\n258\n00:12:16,590 --> 00:12:20,580\nAnd our favorite place to go to is Freddo.\n\n259\n00:12:20,580 --> 00:12:25,760\nWe found this place towards the start of our\nvisit and we've been coming like every other\n\n260\n00:12:25,760 --> 00:12:27,110\nday.\n\n261\n00:12:27,110 --> 00:12:28,460\nHahaha.\n\n262\n00:12:28,460 --> 00:12:29,800\nShoosh.\n\n263\n00:12:29,800 --> 00:12:30,800\nDon't tell anyone.\n\n264\n00:12:30,800 --> 00:12:31,910\nUm, but yeah, so we ended up getting some\nice cream this afternoon.\n\n265\n00:12:31,910 --> 00:12:35,630\nAnd what you see here is a quarter of a kilo.\n\n266\n00:12:35,630 --> 00:12:41,160\nSo this is 250 grams of ice cream and you\nget to choose three flavors.\n\n267\n00:12:41,160 --> 00:12:43,570\nSo this one here is Forest berries.\n\n268\n00:12:43,570 --> 00:12:45,680\nLook at that.\n\n269\n00:12:45,680 --> 00:12:46,990\nMmmm.\n\n270\n00:12:46,990 --> 00:12:52,470\nAnd that is actually my favorite flavor at\nFreddo.\n\n271\n00:12:52,470 --> 00:12:55,730\nI order it every time I come here.\n\n272\n00:12:55,730 --> 00:13:02,170\nAnd it is like really thick and creamy and\nit has a rich vanilla flavor but it also has\n\n273\n00:13:02,170 --> 00:13:03,700\nchunks of real fruit.\n\n274\n00:13:03,700 --> 00:13:05,550\nAnd I couldn't tell you what the forest berries\nare.\n\n275\n00:13:05,550 --> 00:13:07,370\nI don't know if it is blackberries or blueberries.\n\n276\n00:13:07,370 --> 00:13:08,910\nIt could be anything.\n\n277\n00:13:08,910 --> 00:13:12,340\nBut it is delicious.\n\n278\n00:13:12,340 --> 00:13:20,340\nAs for the flavors, I'm having raspberry,\nand this is like a raspberry sorbet so it\n\n279\n00:13:20,340 --> 00:13:23,490\nis a little bit watery instead of being like\ncreamy.\n\n280\n00:13:23,490 --> 00:13:30,910\nSo I kind of like it because it is refreshing.\n\n281\n00:13:30,910 --> 00:13:35,200\nAnd on this side for my third flavor I chose\nstrawberry.\n\n282\n00:13:35,200 --> 00:13:40,720\nSome might say that is a little boring but\nwhatever.\n\n283\n00:13:40,720 --> 00:13:42,530\nI like strawberry.\n\n284\n00:13:42,530 --> 00:13:45,250\nThat's almost vanilla.\n\n285\n00:13:45,250 --> 00:13:46,250\nHahaha.\n\n286\n00:13:46,250 --> 00:13:47,250\nMmmm.\n\n287\n00:13:47,250 --> 00:13:48,250\nYeah.\n\n288\n00:13:48,250 --> 00:13:52,940\nBut my favorite has got to be this one on\nthe side.\n\n289\n00:13:52,940 --> 00:13:56,840\nForest berry for the win.\n\n290\n00:13:56,840 --> 00:14:02,770\nAnd all of Sam's flavors have dulce de leche\nbecause he just loves that schizz.\n\n291\n00:14:02,770 --> 00:14:03,770\nI'm addicted.\n\n292\n00:14:03,770 --> 00:14:05,140\nWhat can I say.\n\n293\n00:14:05,140 --> 00:14:08,230\nI eat way too much dulce de leche.\n\n294\n00:14:08,230 --> 00:14:11,790\nYeah, I think I'm going to by the time I go\nback to Canada I'm going to be experiencing\n\n295\n00:14:11,790 --> 00:14:12,910\nwithdrawal symptoms so.\n\n296\n00:14:12,910 --> 00:14:15,460\nOkay, so there is three different kinds.\n\n297\n00:14:15,460 --> 00:14:18,560\nSo first let's go for the classic dulce de\nleche.\n\n298\n00:14:18,560 --> 00:14:21,370\nThat is just pure dulce de leche.\n\n299\n00:14:21,370 --> 00:14:22,660\nMmmmm.\n\n300\n00:14:22,660 --> 00:14:27,800\nOh, that is amazing.\n\n301\n00:14:27,800 --> 00:14:32,500\nSo rich, so creamy, sweet and a little bit\nsalty too.\n\n302\n00:14:32,500 --> 00:14:33,500\nYeah.\n\n303\n00:14:33,500 --> 00:14:34,500\nOh, yeah.\n\n304\n00:14:34,500 --> 00:14:38,090\nIt's kind of cool that they add a little bit\nof salt because sometimes that helps the sweetness\n\n305\n00:14:38,090 --> 00:14:39,090\ncome through.\n\n306\n00:14:39,090 --> 00:14:40,090\nYeah, I know.\n\n307\n00:14:40,090 --> 00:14:41,090\nI agree.\n\n308\n00:14:41,090 --> 00:14:42,090\nWhen you have that contrast.\n\n309\n00:14:42,090 --> 00:14:43,090\nOh, this one is really thick.\n\n310\n00:14:43,090 --> 00:14:44,090\nThis is the brownie one?\n\n311\n00:14:44,090 --> 00:14:45,670\nThis is dulce de leche with chunks of brownie.\n\n312\n00:14:45,670 --> 00:14:47,580\nDulce de leche con brownie.\n\n313\n00:14:47,580 --> 00:14:51,620\nThat is like major chunks.\n\n314\n00:14:51,620 --> 00:14:52,620\nMmmmm.\n\n315\n00:14:52,620 --> 00:14:53,620\nWow.\n\n316\n00:14:53,620 --> 00:14:56,030\nThose are real chunks of brownie.\n\n317\n00:14:56,030 --> 00:14:58,170\nOkay, and let's go in for the third bite.\n\n318\n00:14:58,170 --> 00:15:01,880\nNow this is the one I'm curious to try because\nI've never tried this.\n\n319\n00:15:01,880 --> 00:15:03,230\nI really like both of these flavors.\n\n320\n00:15:03,230 --> 00:15:07,320\nThis is coconut and dulce de leche.\n\n321\n00:15:07,320 --> 00:15:10,990\nOh, that's good.\n\n322\n00:15:10,990 --> 00:15:14,000\nWow, I've never had those flavors together\nbefore.\n\n323\n00:15:14,000 --> 00:15:16,130\nI don't think I've ever add had coconut ice\ncream before.\n\n324\n00:15:16,130 --> 00:15:17,130\nWhat?\n\n325\n00:15:17,130 --> 00:15:18,130\nYou're missing out.\n\n326\n00:15:18,130 --> 00:15:19,220\nIs it creamy?\n\n327\n00:15:19,220 --> 00:15:21,140\nYeah, it is one of the creamy.\n\n328\n00:15:21,140 --> 00:15:23,760\nI'd say it is creamier than vanilla ice cream\nlike.\n\n329\n00:15:23,760 --> 00:15:26,060\nAnd the flavor, oh.\n\n330\n00:15:26,060 --> 00:15:27,210\nOh, yeah.\n\n331\n00:15:27,210 --> 00:15:32,211\nWell, we sure had no trouble finishing that\noff.\n\n332\n00:15:32,211 --> 00:15:35,610\nYeah, when it comes to ice cream there is\nnot going to be any left on the table that\n\n333\n00:15:35,610 --> 00:15:36,610\nis for sure.\n\n334\n00:15:36,610 --> 00:15:40,680\nYeah, and now the big question is what makes\nArgentinian ice cream so delicious?\n\n335\n00:15:40,680 --> 00:15:42,930\nAnd the truth is we don't know.\n\n336\n00:15:42,930 --> 00:15:44,360\nIt is like really special.\n\n337\n00:15:44,360 --> 00:15:45,360\nIt is a secret.\n\n338\n00:15:45,360 --> 00:15:47,340\nThere must be some secret recipes over here.\n\n339\n00:15:47,340 --> 00:15:48,600\nIt is just extra creamy.\n\n340\n00:15:48,600 --> 00:15:50,760\nYeah, I think it is the quality of ingredients.\n\n341\n00:15:50,760 --> 00:15:55,390\nI think it is the cream that they use, I think\nit is the attention to detail.\n\n342\n00:15:55,390 --> 00:16:01,600\nI find that the flavors are really creamy\nand rich but there is not an over amount of\n\n343\n00:16:01,600 --> 00:16:02,600\nsugar.\n\n344\n00:16:02,600 --> 00:16:03,620\nIt tastes natural.\n\n345\n00:16:03,620 --> 00:16:04,630\nLike, exactly.\n\n346\n00:16:04,630 --> 00:16:07,790\nThey've just really got the formula down.\n\n347\n00:16:07,790 --> 00:16:10,900\nAnd it just it really is world class ice cream\nand gelato.\n\n348\n00:16:10,900 --> 00:16:11,900\nIt is the best.\n\n349\n00:16:11,900 --> 00:16:12,900\nYou've got to try it.\n\n350\n00:16:12,900 --> 00:16:15,200\nI think it is better than the stuff we've\ntried in Italy.\n\n351\n00:16:15,200 --> 00:16:16,390\nLike that is incredible.\n\n352\n00:16:16,390 --> 00:16:17,390\nWoah.\n\n353\n00:16:17,390 --> 00:16:18,960\nNow that is putting it out there.\n\n354\n00:16:18,960 --> 00:16:21,380\nOkay, and let's talk about price point.\n\n355\n00:16:21,380 --> 00:16:23,570\nWe had a quarter of a kilo.\n\n356\n00:16:23,570 --> 00:16:27,120\nThose cups were 250 grams and that was 85\nPesos each.\n\n357\n00:16:27,120 --> 00:16:30,460\nYeah, so you're looking at like close to maybe\n$6 US dollars.\n\n358\n00:16:30,460 --> 00:16:34,000\nSo not cheap but you're coming here to pay\nfor quality.\n\n359\n00:16:34,000 --> 00:16:35,700\nThis place is like the best of the best.\n\n360\n00:16:35,700 --> 00:16:38,580\nYeah, you could get cheaper ice cream but\nthis is really good.\n\n361\n00:16:38,580 --> 00:16:40,160\nYeah, but why would you want to do that.\n\n362\n00:16:40,160 --> 00:16:41,440\nYeah, splurge a little.\n\n363\n00:16:41,440 --> 00:16:45,750\nExactly, go here and get three different kinds.\n\n364\n00:16:45,750 --> 00:16:47,600\n#eatArgentina\n\n365\n00:16:47,600 --> 00:17:03,280\nAlright, so for today's meal we're eating\nat a place called Cumaná in Buenos Aires.\n\n366\n00:17:03,280 --> 00:17:06,160\nAnd this restaurant specializes in Northern\nArgentine food.\n\n367\n00:17:06,160 --> 00:17:10,780\nSo these are dishes that you might find in\nthe region of Salta or Jujuy.\n\n368\n00:17:10,780 --> 00:17:16,270\nAnd the truth is that when we were traveling\nin Northern Argentina we didn't actually eat\n\n369\n00:17:16,270 --> 00:17:18,209\na lot of Northern Argentine food aside from\nempanadas.\n\n370\n00:17:18,209 --> 00:17:20,740\nSo it'll be interesting to finally sample\nthose dishes in the capital.\n\n371\n00:17:20,740 --> 00:17:21,740\nSo the food came rather quickly.\n\n372\n00:17:21,740 --> 00:17:22,740\nIt is already at the table.\n\n373\n00:17:22,740 --> 00:17:42,460\nAnd since it is a bit of a cooler day outside\nwe decided to both order stews.\n\n374\n00:17:42,460 --> 00:17:43,970\nI'm having one that is called Locro.\n\n375\n00:17:43,970 --> 00:17:48,690\nAnd it kind of comes in this metal bowl that\nis really hot and I already made the mistake\n\n376\n00:17:48,690 --> 00:17:49,690\nof touching it.\n\n377\n00:17:49,690 --> 00:17:50,840\nSo that won't happen again.\n\n378\n00:17:50,840 --> 00:17:53,390\nBut here you can see it is like really thick.\n\n379\n00:17:53,390 --> 00:17:56,090\nYou can see the chunks of corn in there.\n\n380\n00:17:56,090 --> 00:17:57,090\nWow.\n\n381\n00:17:57,090 --> 00:17:58,850\nYou have some spring onions, a little bit\nof spice.\n\n382\n00:17:58,850 --> 00:17:59,950\nThat looks so good.\n\n383\n00:17:59,950 --> 00:18:02,450\nYeah, you'll have to stir it around.\n\n384\n00:18:02,450 --> 00:18:03,450\nYeah, let's mix it all in.\n\n385\n00:18:03,450 --> 00:18:07,950\nThat's probably how you're supposed to eat\nit anyway.\n\n386\n00:18:07,950 --> 00:18:09,930\nI'd say.\n\n387\n00:18:09,930 --> 00:18:10,930\nSo let's mix it all in.\n\n388\n00:18:10,930 --> 00:18:11,930\nAnd look at that.\n\n389\n00:18:11,930 --> 00:18:12,930\nSo it has different cuts of meat as well.\n\n390\n00:18:12,930 --> 00:18:14,570\nI believe this one has pork and beef.\n\n391\n00:18:14,570 --> 00:18:19,520\nSo it is very very hearty and as you can see\nit is still steaming.\n\n392\n00:18:19,520 --> 00:18:20,630\nLike this is piping hot.\n\n393\n00:18:20,630 --> 00:18:24,760\nSo maybe I'll give it a few minutes to cool\ndown.\n\n394\n00:18:24,760 --> 00:18:26,890\nBlow on it.\n\n395\n00:18:26,890 --> 00:18:29,740\nTime to dig in.\n\n396\n00:18:29,740 --> 00:18:30,880\nSo look at that.\n\n397\n00:18:30,880 --> 00:18:32,890\nThere is even sausage in the stew.\n\n398\n00:18:32,890 --> 00:18:34,840\nI had totally missed that when I was mixing\nit earlier.\n\n399\n00:18:34,840 --> 00:18:35,840\nSo let's get a bit of everything.\n\n400\n00:18:35,840 --> 00:18:36,840\nWe've got corn, we've got sausage.\n\n401\n00:18:36,840 --> 00:18:37,840\nMmm.\n\n402\n00:18:37,840 --> 00:18:38,840\nWow.\n\n403\n00:18:38,840 --> 00:18:39,840\nPleasantly surprised.\n\n404\n00:18:39,840 --> 00:18:40,840\nMmmm.\n\n405\n00:18:40,840 --> 00:18:41,840\nIt is very rich and thick.\n\n406\n00:18:41,840 --> 00:18:42,840\nIt is like a nice stew.\n\n407\n00:18:42,840 --> 00:18:59,080\nIt is the type of dish you'd want to have\non a winter's day.\n\n408\n00:18:59,080 --> 00:19:01,920\nAnd it is also a little bit spicy.\n\n409\n00:19:01,920 --> 00:19:04,160\nI'm not entirely sure what that red sauce\nwas.\n\n410\n00:19:04,160 --> 00:19:08,680\nBut it is giving a little bit of a kick which\nis nice.\n\n411\n00:19:08,680 --> 00:19:11,910\nSo yeah, I'm happy with my dish.\n\n412\n00:19:11,910 --> 00:19:23,322\nFirst time trying locro and I think it is\na success.\n\n413\n00:19:23,322 --> 00:19:24,322\nOkay, so Sam you're having something called\nCarbonada Criolla which is also stew.\n\n414\n00:19:24,322 --> 00:19:25,830\nYes, and mine appears to be piping hot as\nwell.\n\n415\n00:19:25,830 --> 00:19:30,070\nIt kind of has the texture and appearance\nof a chili.\n\n416\n00:19:30,070 --> 00:19:33,360\nIt look a bit like chili.\n\n417\n00:19:33,360 --> 00:19:37,040\nAnd mine has got carrots and it has got corn.\n\n418\n00:19:37,040 --> 00:19:38,820\nIt has got beef.\n\n419\n00:19:38,820 --> 00:19:40,160\nLet's try that.\n\n420\n00:19:40,160 --> 00:19:42,390\nA little bit of everything.\n\n421\n00:19:42,390 --> 00:19:45,960\nYours seems to have more vegetables than mine.\n\n422\n00:19:45,960 --> 00:19:47,750\nOh, that is delicious.\n\n423\n00:19:47,750 --> 00:19:53,290\nI'm honestly usually not the biggest fan of\nstews but this is like almost as thick as\n\n424\n00:19:53,290 --> 00:19:54,290\na chillie.\n\n425\n00:19:54,290 --> 00:19:55,290\nYeah.\n\n426\n00:19:55,290 --> 00:19:56,290\nYeah.\n\n427\n00:19:56,290 --> 00:19:57,290\nIt is really good and it is quite sweet too.\n\n428\n00:19:57,290 --> 00:19:58,290\nYeah, and it is really the perfect weather\nto be having this.\n\n429\n00:19:58,290 --> 00:19:59,290\nIt is.\n\n430\n00:19:59,290 --> 00:20:03,950\nIt is a little bit rainy these past few days.\n\n431\n00:20:03,950 --> 00:20:05,790\nAnd I like that it has got a generous amount\nof meat.\n\n432\n00:20:05,790 --> 00:20:12,021\nAnd you taste the corn and the carrots a lot.\n\n433\n00:20:12,021 --> 00:20:13,021\nAnd there is also potato in there as well\ntoo.\n\n434\n00:20:13,021 --> 00:20:19,600\nSo yeah, this is the perfect dish for us to\nbe having on a cold day in Buenos Aires.\n\n435\n00:20:19,600 --> 00:20:31,190\nAnd the icing on the cake is that they brought\nus homemade bread.\n\n436\n00:20:31,190 --> 00:20:34,750\nSo check that out.\n\n437\n00:20:34,750 --> 00:20:38,160\nHave a bite of that.\n\n438\n00:20:38,160 --> 00:20:39,855\nAnd it is like a nice thick slice.\n\n439\n00:20:39,855 --> 00:20:40,855\nAnd it is a heavier bread.\n\n440\n00:20:40,855 --> 00:20:41,855\nIt is really nice.\n\n441\n00:20:41,855 --> 00:20:42,855\nThat is come in good with the stew.\n\n442\n00:20:42,855 --> 00:20:43,855\nThat's good homemade bread.\n\n443\n00:20:43,855 --> 00:20:44,855\nAnd pretty much every meal you've been having\nhere in Argentina has been paired with wine.\n\n444\n00:20:44,855 --> 00:20:45,855\nWell, it is just so cheap and so good.\n\n445\n00:20:45,855 --> 00:20:46,855\nI mean the quality of Argentine wine is fantastic.\n\n446\n00:20:46,855 --> 00:20:47,940\nAnd their national grape, the one that they're\nmost famous for, is producing a Malbec wine.\n\n447\n00:20:47,940 --> 00:20:49,010\nAnd this is a 2013 Lopez.\n\n448\n00:20:49,010 --> 00:20:51,580\nAnd this is I can't remember exactly what\nthe price was but it was really cheap.\n\n449\n00:20:51,580 --> 00:21:00,400\nSo, you know what I'm just going to indulge\nwhile I'm in Buenos Aires.\n\n450\n00:21:00,400 --> 00:21:08,980\nYou're turning into quite the wine connoisseur.\n\n451\n00:21:08,980 --> 00:21:12,660\nThat's good stuff.\n\n452\n00:21:12,660 --> 00:21:17,570\nSo everyone watching our videos has already\nseen us try savory empanadas but today we're\n\n453\n00:21:17,570 --> 00:21:19,460\nhaving sweet ones for dessert.\n\n454\n00:21:19,460 --> 00:21:24,059\nYeah, and I don't know how I have any room\nconsidering how hearty that stew was.\n\n455\n00:21:24,059 --> 00:21:27,100\nI am full from all of that wine too.\n\n456\n00:21:27,100 --> 00:21:29,550\nWe are going to try some special ones.\n\n457\n00:21:29,550 --> 00:21:30,610\nThese are very unique.\n\n458\n00:21:30,610 --> 00:21:32,600\nThis one has dulce de leche.\n\n459\n00:21:32,600 --> 00:21:35,750\nThat amazing milk caramel cream.\n\n460\n00:21:35,750 --> 00:21:38,059\nOh, look at how thick it is.\n\n461\n00:21:38,059 --> 00:21:39,710\nLook how thick that is.\n\n462\n00:21:39,710 --> 00:21:42,670\nI can't wait to try a bite of that.\n\n463\n00:21:42,670 --> 00:21:45,309\nOh, it is going to be so good.\n\n464\n00:21:45,309 --> 00:21:47,150\nAnything with dulce de leche is good.\n\n465\n00:21:47,150 --> 00:21:48,734\nI didn't even realize you can have this in\nempanada form.\n\n466\n00:21:48,734 --> 00:21:49,734\nI thought it was just for cakes.\n\n467\n00:21:49,734 --> 00:21:55,840\nWe've tried a few sweet ones but never with\nthis before.\n\n468\n00:21:55,840 --> 00:22:01,110\nOh, that smile says it all.\n\n469\n00:22:01,110 --> 00:22:05,500\nThat is just too good.\n\n470\n00:22:05,500 --> 00:22:10,040\nWe should have ordered like five of those.\n\n471\n00:22:10,040 --> 00:22:15,840\nI'm full but that is just so amazing.\n\n472\n00:22:15,840 --> 00:22:16,840\nCall the waiter over.\n\n473\n00:22:16,840 --> 00:22:17,840\nYep.\n\n474\n00:22:17,840 --> 00:22:20,840\nAlright, and we're supposed to get you filming\nthe other one but you're just so excited to\n\n475\n00:22:20,840 --> 00:22:23,420\ntry the dulce de leche one.\n\n476\n00:22:23,420 --> 00:22:25,340\nThat we need to see your reaction.\n\n477\n00:22:25,340 --> 00:22:26,340\nMmmm.\n\n478\n00:22:26,340 --> 00:22:28,050\nThat is good.\n\n479\n00:22:28,050 --> 00:22:31,100\nIt is like as not as creamy.\n\n480\n00:22:31,100 --> 00:22:35,530\nI guess it has been cooking for a lot longer\nso it is thicker.\n\n481\n00:22:35,530 --> 00:22:37,160\nAnd they've also drizzled a bit of syrup on\ntop.\n\n482\n00:22:37,160 --> 00:22:39,500\nThat is a really nice combination.\n\n483\n00:22:39,500 --> 00:22:43,910\nOkay, but let's move on to the next one.\n\n484\n00:22:43,910 --> 00:22:46,300\nNow this one is really special.\n\n485\n00:22:46,300 --> 00:22:49,240\nThis is called Cayote.\n\n486\n00:22:49,240 --> 00:22:53,550\nAnd it is a fruit that you find in Northern\nArgentina.\n\n487\n00:22:53,550 --> 00:22:55,550\nI've never seen it before.\n\n488\n00:22:55,550 --> 00:22:59,890\nBut I asked the waiter to kind of try and\ncompare it to something and he said it is\n\n489\n00:22:59,890 --> 00:23:02,560\nkind of like a watermelon.\n\n490\n00:23:02,560 --> 00:23:07,710\nExcept it is white and that then when you\nboil it you kind of get these fibers.\n\n491\n00:23:07,710 --> 00:23:11,410\nAnd you just cook it with sugar and it turns\ninto this like really sweet jam.\n\n492\n00:23:11,410 --> 00:23:14,310\nAnd they use it as a filling for empanadas.\n\n493\n00:23:14,310 --> 00:23:15,640\nSo, it is called Cayote.\n\n494\n00:23:15,640 --> 00:23:16,980\nMy first time trying this.\n\n495\n00:23:16,980 --> 00:23:20,290\nSam tried Cayote ice cream when we were traveling\nin Salta.\n\n496\n00:23:20,290 --> 00:23:22,679\nYeah, it is very sweet.\n\n497\n00:23:22,679 --> 00:23:23,679\nMmmmm.\n\n498\n00:23:23,679 --> 00:23:24,679\nWow.\n\n499\n00:23:24,679 --> 00:23:27,510\nHow is that?\n\n500\n00:23:27,510 --> 00:23:32,330\nHonestly, that is really good.\n\n501\n00:23:32,330 --> 00:23:35,380\nI almost feel like I'm having apple pie.\n\n502\n00:23:35,380 --> 00:23:40,170\nTo me it tastes a lot like a sweet apple filing.\n\n503\n00:23:40,170 --> 00:23:44,560\nAnd the crust kind of reminds me of a pie.\n\n504\n00:23:44,560 --> 00:23:46,530\nApple pie guys.\n\n505\n00:23:46,530 --> 00:23:48,220\nThat is the best way I can describe it.\n\n506\n00:23:48,220 --> 00:23:50,130\nSo Sam seems pretty pleased with the price.\n\n507\n00:23:50,130 --> 00:23:51,820\nWould that be accurate?\n\n508\n00:23:51,820 --> 00:23:54,370\nYes, that was a fantastic price.\n\n509\n00:23:54,370 --> 00:24:00,790\n282 Pesos, so that is less than 20 US dollars\nand for that amount of money we got two massive\n\n510\n00:24:00,790 --> 00:24:08,770\nstews, we got the soda siffon, I get a generous\nbottle of wine and we got two dessert empanadas.\n\n511\n00:24:08,770 --> 00:24:11,840\nAnd I have to say that the quality here was\nfantastic.\n\n512\n00:24:11,840 --> 00:24:15,920\nEven the bread that was served prior to our\nmeal was a really good homemade quality bread.\n\n513\n00:24:15,920 --> 00:24:20,020\nThis is one of my new favorite restaurants\nin all of Buenos Aires.\n\n514\n00:24:20,020 --> 00:24:23,520\nAnd if you'd like to come here you know the\nexact Address.\n\n515\n00:24:23,520 --> 00:24:24,590\nIt is.\n\n516\n00:24:24,590 --> 00:24:56,700\nAnd if you'd like to come here it is at the\nintersection of Avenida Santa Fe and Rodriguez\n\n517\n00:24:56,700 --> 00:24:57,700\nPena on the north side.\n\n518\n00:24:57,700 --> 00:25:02,850\nYeah, so hunt it down and definitely come\nand have a lunch here.\n\n519\n00:25:02,850 --> 00:25:09,510\nSo we are on a bit of a pizza mission this\nafternoon.\n\n520\n00:25:09,510 --> 00:25:13,309\nSam had a very disappointing meal in Boca\nand he's been sulking ever since.\n\n521\n00:25:13,309 --> 00:25:14,309\nSo pizza will cheer him up.\n\n522\n00:25:14,309 --> 00:25:15,309\nWe're back in our neighborhood.\n\n523\n00:25:15,309 --> 00:25:23,360\nWe're staying in Recoleta and there is a pizza\nplace that was recommended to us by our Airbnb\n\n524\n00:25:23,360 --> 00:25:24,360\nhost.\n\n525\n00:25:24,360 --> 00:25:26,100\nSo we are here and it is called El Cuartito\nand we've ordered five different slices of\n\n526\n00:25:26,100 --> 00:25:27,100\npizza.\n\n527\n00:25:27,100 --> 00:25:28,100\nThis should be good.\n\n528\n00:25:28,100 --> 00:25:29,100\nAre you happy, Sam?\n\n529\n00:25:29,100 --> 00:25:30,100\nYes.\n\n530\n00:25:30,100 --> 00:25:31,100\nSo you know this place is going to be good\nbecause it has been approved by an Italian.\n\n531\n00:25:31,100 --> 00:25:32,100\nCorrect.\n\n532\n00:25:32,100 --> 00:25:33,100\nYes, our Airbnb host, one of her friends from\nNaples, Italy came here.\n\n533\n00:25:33,100 --> 00:25:34,100\nAnd that place is known for pizza.\n\n534\n00:25:34,100 --> 00:25:38,380\nAnd she said this was the best pizza she has\never had, so I have super high expectations.\n\n535\n00:25:38,380 --> 00:25:41,210\nAnd I always love getting recommendations\nfrom locals.\n\n536\n00:25:41,210 --> 00:26:05,290\nWe often find that the best restaurants, the\nbest food we ever had is from those kinds\n\n537\n00:26:05,290 --> 00:26:06,820\nof recommendations.\n\n538\n00:26:06,820 --> 00:26:12,760\nSo this is exciting.\n\n539\n00:26:12,760 --> 00:26:15,730\nOh, yes.\n\n540\n00:26:15,730 --> 00:26:18,700\nPizza time.\n\n541\n00:26:18,700 --> 00:26:21,679\nVery exciting.\n\n542\n00:26:21,679 --> 00:26:24,650\nPizza time.\n\n543\n00:26:24,650 --> 00:26:38,020\nAnd those are five sexy delectable slices\nof pizza.\n\n544\n00:26:38,020 --> 00:26:48,410\nWill this make up for today's lunch?\n\n545\n00:26:48,410 --> 00:26:52,049\nI think it might.\n\n546\n00:26:52,049 --> 00:26:53,240\nWoo hoo.\n\n547\n00:26:53,240 --> 00:26:56,100\nSo Sam is going for the Fugazetta.\n\n548\n00:26:56,100 --> 00:27:07,610\nThis thing looks like a thing of beauty.\n\n549\n00:27:07,610 --> 00:27:19,520\nIt's got mozzarella, double cream cheese and\nonions.\n\n550\n00:27:19,520 --> 00:27:34,850\nOh, I've never had pizza with cream cheese\nbefore.\n\n551\n00:27:34,850 --> 00:27:45,059\nSo let's dig right in there.\n\n552\n00:27:45,059 --> 00:27:51,880\nThat looks so cheesy.\n\n553\n00:27:51,880 --> 00:27:57,710\nThat is like the cheesiest pizza I've ever\nseen.\n\n554\n00:27:57,710 --> 00:28:00,710\nI know, I know.\n\n555\n00:28:00,710 --> 00:28:05,960\nLook at the look on his face.\n\n556\n00:28:05,960 --> 00:28:08,960\nLook at those eyes.\n\n557\n00:28:08,960 --> 00:28:11,960\nThat is insanely good.\n\n558\n00:28:11,960 --> 00:28:13,460\nInsanely good.\n\n559\n00:28:13,460 --> 00:28:16,540\nThat is just like cheese explosion.\n\n560\n00:28:16,540 --> 00:28:27,790\nThat is for any kind of cheese lover this\nis like the best moment of his or her life.\n\n561\n00:28:27,790 --> 00:28:30,200\nSo I'm pretty excited for this one.\n\n562\n00:28:30,200 --> 00:28:32,260\nLook at that thick tomato sauce.\n\n563\n00:28:32,260 --> 00:28:35,010\nThick thick tomato sauce and anchovies on\ntop.\n\n564\n00:28:35,010 --> 00:28:37,549\nThis is going to be good my friends.\n\n565\n00:28:37,549 --> 00:28:40,710\nThe anchovies fell off.\n\n566\n00:28:40,710 --> 00:28:41,740\nAh!\n\n567\n00:28:41,740 --> 00:28:44,850\nThere we go.\n\n568\n00:28:44,850 --> 00:28:50,020\nAny anchovy lovers out there?\n\n569\n00:28:50,020 --> 00:28:51,060\nMmmmm.\n\n570\n00:28:51,060 --> 00:29:02,350\nAnchovies are always super salty so it has\na real salty kick to it.\n\n571\n00:29:02,350 --> 00:29:19,260\nAnd of course a bit of \na fishy flavor.\n\n572\n00:29:19,260 --> 00:29:20,260\nHaha.\n\n573\n00:29:20,260 --> 00:29:21,260\nThat's good.\n\n574\n00:29:21,260 --> 00:29:36,100\nI know anchovies are not a favorite with everyone\nbut I do enjoy it on pizza.\n\n575\n00:29:36,100 --> 00:29:43,810\nSo time for slice number three.\n\n576\n00:29:43,810 --> 00:29:49,440\nYes, and this one over here is a vegetarian\npizza.\n\n577\n00:29:49,440 --> 00:29:50,549\nYeah.\n\n578\n00:29:50,549 --> 00:30:07,190\nAnd apparently it comes with an alfredo sauce\nso I'm really looking forward to that.\n\n579\n00:30:07,190 --> 00:30:09,410\nYeah, this is a bit unusual.\n\n580\n00:30:09,410 --> 00:30:10,410\nNo tomato sauce on this one.\n\n581\n00:30:10,410 --> 00:30:12,660\nJust a cream based sauce.\n\n582\n00:30:12,660 --> 00:30:14,260\nIt looks like there is tonnes of spinach.\n\n583\n00:30:14,260 --> 00:30:16,600\nMaybe a bit of onions oozing out.\n\n584\n00:30:16,600 --> 00:30:17,600\nPopeye.\n\n585\n00:30:17,600 --> 00:30:18,600\nMmmm.\n\n586\n00:30:18,600 --> 00:30:27,250\nThat is really unique.\n\n587\n00:30:27,250 --> 00:30:42,790\nIt is very different to not have a tomato\nsauce or even more of a cheesy sauce.\n\n588\n00:30:42,790 --> 00:30:48,740\nThis tastes a bit more like a lasagna.\n\n589\n00:30:48,740 --> 00:30:53,740\nIt does.\n\n590\n00:30:53,740 --> 00:30:56,250\nExactly.\n\n591\n00:30:56,250 --> 00:30:59,429\nIt tastes like a bit of a creamy lasagna.\n\n592\n00:30:59,429 --> 00:31:01,520\nOh, let's get a closer look at that.\n\n593\n00:31:01,520 --> 00:31:02,520\nCheesy.\n\n594\n00:31:02,520 --> 00:31:03,720\nOkay, slice number four.\n\n595\n00:31:03,720 --> 00:31:10,260\nThis one is called Napolitana and it has tomato\nsauce but it also has slices of fresh tomato\n\n596\n00:31:10,260 --> 00:31:11,960\non top.\n\n597\n00:31:11,960 --> 00:31:17,070\nAnd two different kinds of cheese.\n\n598\n00:31:17,070 --> 00:31:19,620\nProvincial and Parmesan.\n\n599\n00:31:19,620 --> 00:31:22,169\nNot too shabby.\n\n600\n00:31:22,169 --> 00:31:26,429\nNot too shabby at all.\n\n601\n00:31:26,429 --> 00:31:27,429\nMmmm.\n\n602\n00:31:27,429 --> 00:31:30,679\nHow might that be?\n\n603\n00:31:30,679 --> 00:31:32,390\nThat's good.\n\n604\n00:31:32,390 --> 00:32:04,460\nI was expecting to like this one and I'm a\nfan.\n\n605\n00:32:04,460 --> 00:32:05,460\nIt may be my favorite so far.\n\n606\n00:32:05,460 --> 00:32:06,460\nI really like the fresh tomatoes.\n\n607\n00:32:06,460 --> 00:32:07,460\nThey're just so juicy.\n\n608\n00:32:07,460 --> 00:32:09,520\nIt makes the pizza extra special.\n\n609\n00:32:09,520 --> 00:32:10,520\nOh, yeah.\n\n610\n00:32:10,520 --> 00:32:11,660\nOkay and the last one.\n\n611\n00:32:11,660 --> 00:32:13,760\nAnd this lonely little last pizza slice.\n\n612\n00:32:13,760 --> 00:32:15,280\nActually it is anything but little.\n\n613\n00:32:15,280 --> 00:32:17,400\nThis one has ham, pepper and loads of mozzarella.\n\n614\n00:32:17,400 --> 00:32:18,600\nSo let's give that a try.\n\n615\n00:32:18,600 --> 00:32:19,600\nDig right in.\n\n616\n00:32:19,600 --> 00:32:20,600\nOh yeah, big slice.\n\n617\n00:32:20,600 --> 00:32:21,600\nHe eats like a caveman.\n\n618\n00:32:21,600 --> 00:32:24,919\nThis one is one of my favorites.\n\n619\n00:32:24,919 --> 00:32:29,330\nLike this is a winning combo.\n\n620\n00:32:29,330 --> 00:32:30,799\nOh yeah.\n\n621\n00:32:30,799 --> 00:32:33,730\nThat mozzarella is awesome.\n\n622\n00:32:33,730 --> 00:32:38,870\nIt is just so much piled on.\n\n623\n00:32:38,870 --> 00:32:41,809\nSo fresh, so tasty.\n\n624\n00:32:41,809 --> 00:32:48,160\nAnd the ham is really tasty as well too.\n\n625\n00:32:48,160 --> 00:32:51,030\nAnd I like the look of the pepper.\n\n626\n00:32:51,030 --> 00:32:52,680\nLike in North America they usually give you\nthose thin slivers.\n\n627\n00:32:52,680 --> 00:32:56,140\nBut here it is like a big slice.\n\n628\n00:32:56,140 --> 00:32:58,600\nJust slap it right on.\n\n629\n00:32:58,600 --> 00:33:00,570\nSlap it right on.\n\n630\n00:33:00,570 --> 00:33:01,570\nOh yeah.\n\n631\n00:33:01,570 --> 00:33:08,120\nSo this might seem a little piggy but yet\nanother slice arrived.\n\n632\n00:33:08,120 --> 00:33:09,270\nIt is piggy.\n\n633\n00:33:09,270 --> 00:33:10,419\nIt is piggy.\n\n634\n00:33:10,419 --> 00:33:11,570\nSlice number six.\n\n635\n00:33:11,570 --> 00:33:12,720\nYou know what.\n\n636\n00:33:12,720 --> 00:33:20,670\nThis pizza is so good that I couldn't walk\nout of here having just had five slices shared\n\n637\n00:33:20,670 --> 00:33:21,880\nbetween two people.\n\n638\n00:33:21,880 --> 00:33:24,620\nSo we have ordered a 6th one.\n\n639\n00:33:24,620 --> 00:33:26,960\nWe're getting one more Napoletana.\n\n640\n00:33:26,960 --> 00:33:27,960\nNapoletana.\n\n641\n00:33:27,960 --> 00:33:28,960\nNapolitana.\n\n642\n00:33:28,960 --> 00:33:31,470\nSo I guess it is official.\n\n643\n00:33:31,470 --> 00:33:34,480\nThis was our favorite out of the five slices\nwe tried?\n\n644\n00:33:34,480 --> 00:33:35,480\nYeah, it was.\n\n645\n00:33:35,480 --> 00:33:36,480\nIt's a classic flavor.\n\n646\n00:33:36,480 --> 00:33:40,590\nWhat I mean they're all so good though.\n\n647\n00:33:40,590 --> 00:34:27,280\nI mean like you could have given me any extra\nslice of any of those ones that we ordered\n\n648\n00:34:27,280 --> 00:34:35,669\nand I would have been happy.\n\n649\n00:34:35,669 --> 00:34:36,669\nBig bite.\n\n650\n00:34:36,669 --> 00:34:37,669\nFresh out of the oven.\n\n651\n00:34:37,669 --> 00:34:38,669\nFinal thoughts.\n\n652\n00:34:38,669 --> 00:34:39,669\nFinal thoughts.\n\n653\n00:34:39,669 --> 00:34:40,669\nThe pizza was amazing.\n\n654\n00:34:40,669 --> 00:34:50,190\nThe place is backed and it is at a great price.You\ncan get each slice for $2 Canadian dollars\n\n655\n00:34:50,190 --> 00:34:57,450\nwhich is a really good deal and those are\nlike really thick slices with lots of cheese.\n\n656\n00:34:57,450 --> 00:35:00,230\nSo I would highly recommend it.\n\n657\n00:35:00,230 --> 00:35:02,080\nCome, check it out.\n\n658\n00:35:02,080 --> 00:35:03,080\nEl Cuartito.\n\n659\n00:35:03,080 --> 00:35:07,190\nThis may be the best pizza in Buenos Aires.\n\n660\n00:35:07,190 --> 00:35:08,980\nI think so.\n\n661\n00:35:08,980 --> 00:35:19,180\nCafe Tortoni first opened its doors in 1858,\nand it was named after a Parisian cafe by\n\n662\n00:35:19,180 --> 00:35:20,180\nthe same name.\n\n663\n00:35:20,180 --> 00:35:24,720\nThe place gained great notoriety in the mid-1920s\nwhen it was frequented by a mix of writers,\n\n664\n00:35:24,720 --> 00:35:27,840\npainters, musicians, poets, journalists, philosophers,\ninventors, and other creative minds.\n\n665\n00:35:27,840 --> 00:35:32,530\nToday it's a must-visit cafe for visitors\npassing through Buenos Aires.\n\n666\n00:35:32,530 --> 00:35:33,810\nWhere are we?\n\n667\n00:35:33,810 --> 00:35:39,910\nWell for today's meal we are at Café Tortoni.\n\n668\n00:35:39,910 --> 00:35:49,370\nWhich is one of the oldest and most famous\ncafeterias in the whole city.\n\n669\n00:35:49,370 --> 00:35:57,950\nI think locals would probably tell you this\nis very touristy, because it is only tourists\n\n670\n00:35:57,950 --> 00:36:05,730\nwith their cameras sitting in here, but regardless\nit is a place I think you should visit.\n\n671\n00:36:05,730 --> 00:36:10,140\nLike the architecture is really cool.\n\n672\n00:36:10,140 --> 00:36:17,880\nThe furniture is kind of like frozen in time.\n\n673\n00:36:17,880 --> 00:36:25,620\nAnd also they make a pretty good hot chocolate.\n\n674\n00:36:25,620 --> 00:36:30,770\nThat's what I've got right here.\n\n675\n00:36:30,770 --> 00:36:35,680\nI ordered chocolate con churros.\n\n676\n00:36:35,680 --> 00:36:40,720\nLet me use this other hand.\n\n677\n00:36:40,720 --> 00:36:45,770\nLet me use my strong hand...hahaha\n\n678\n00:36:45,770 --> 00:36:47,770\nThat is a big thing of coffee.\n\n679\n00:36:47,770 --> 00:36:50,450\nIs that cream beside it too?\n\n680\n00:36:50,450 --> 00:36:55,970\nYeah and I got frothy milk on the side.\n\n681\n00:36:55,970 --> 00:37:15,340\nBut look at how thick that is.\n\n682\n00:37:15,340 --> 00:37:16,600\nThere is like some chocolate chunks in there.\n\n683\n00:37:16,600 --> 00:37:18,150\nDo it from higher up.\n\n684\n00:37:18,150 --> 00:37:19,150\nThere we go.\n\n685\n00:37:19,150 --> 00:37:20,950\nOkay, I should probably stop there.\n\n686\n00:37:20,950 --> 00:37:23,960\nAnd I ordered that with churros.\n\n687\n00:37:23,960 --> 00:37:27,830\nWhich is kind of like a long strip of dough\nthat has been deep-fried.\n\n688\n00:37:27,830 --> 00:37:33,230\nYeah, it is kind of like a deep-fried Spanish\ndoughnut.\n\n689\n00:37:33,230 --> 00:37:35,730\nYeah, and it has granulated sugar sprinkled\non top.\n\n690\n00:37:35,730 --> 00:37:37,670\nAnd they've put a lot in here.\n\n691\n00:37:37,670 --> 00:37:40,810\nAnd of course, you have to dip it in the chocolate.\n\n692\n00:37:40,810 --> 00:37:42,640\nIt has to be done.\n\n693\n00:37:42,640 --> 00:37:45,670\nIt is the only way to go.\n\n694\n00:37:45,670 --> 00:37:48,000\nThat is my lunch today guys.\n\n695\n00:37:48,000 --> 00:37:49,000\nHot chocolate.\n\n696\n00:37:49,000 --> 00:37:50,000\nHealthy.\n\n697\n00:37:50,000 --> 00:37:51,000\nMmmmm.\n\n698\n00:37:51,000 --> 00:37:52,000\nThat is good.\n\n699\n00:37:52,000 --> 00:37:57,510\nI almost wish you could use this as a straw\nto drink the hot chocolate.\n\n700\n00:37:57,510 --> 00:38:02,270\nBut this is actually one of their specialties\nhere.\n\n701\n00:38:02,270 --> 00:38:06,140\nThey have two specialties of the house.\n\n702\n00:38:06,140 --> 00:38:08,430\nOne is called leche merangada which we've\nordered.\n\n703\n00:38:08,430 --> 00:38:09,870\nBut this is really good.\n\n704\n00:38:09,870 --> 00:38:11,700\nI can see why it is one of the suggested dishes.\n\n705\n00:38:11,700 --> 00:38:13,040\nSo yeah, look at that.\n\n706\n00:38:13,040 --> 00:38:15,600\nLook at how is soaks up the chocolate.\n\n707\n00:38:15,600 --> 00:38:16,970\nIt is like a sponge inside.\n\n708\n00:38:16,970 --> 00:38:17,970\nLike a thick sponge.\n\n709\n00:38:17,970 --> 00:38:18,970\nMmmm.\n\n710\n00:38:18,970 --> 00:38:19,970\nAnd what do you have over there?\n\n711\n00:38:19,970 --> 00:38:21,680\nAnd I've gone for the tostada.\n\n712\n00:38:21,680 --> 00:38:22,680\nAnd that is basically a sandwich that has\ntomato, ham and cheese.\n\n713\n00:38:22,680 --> 00:38:25,120\nAnd it is like a grilled cheese sandwich.\n\n714\n00:38:25,120 --> 00:38:28,230\nYeah, but this is premium because of the ham.\n\n715\n00:38:28,230 --> 00:38:36,680\nYeah, so it is usually just ham and cheese\nbut this one is called tostada Tortoni just\n\n716\n00:38:36,680 --> 00:38:38,140\nbecause they've added the tomato.\n\n717\n00:38:38,140 --> 00:38:40,190\nSo that is there special.\n\n718\n00:38:40,190 --> 00:38:45,510\nThe tomato gives it little bit of an extra\nkick and more juiciness.\n\n719\n00:38:45,510 --> 00:38:46,510\nJuicy.\n\n720\n00:38:46,510 --> 00:38:48,790\nYou've got crumbs all over your face.\n\n721\n00:38:48,790 --> 00:38:50,500\nWe like our juicy food.\n\n722\n00:38:50,500 --> 00:38:54,790\nYeah, and actually while you were filming\nyour surroundings I got hungry.\n\n723\n00:38:54,790 --> 00:38:55,790\nHey, cheater.\n\n724\n00:38:55,790 --> 00:38:56,790\nCheater.\n\n725\n00:38:56,790 --> 00:38:57,790\nI started eating without you.\n\n726\n00:38:57,790 --> 00:39:03,480\nSo we also ordered something called leche\nmerengada because it is one of their other\n\n727\n00:39:03,480 --> 00:39:04,750\nspecialties here.\n\n728\n00:39:04,750 --> 00:39:11,670\nBut from the description I thought it was\ngoing to be milk that tastes like meringue.\n\n729\n00:39:11,670 --> 00:39:12,950\nBut that looks like ice cream.\n\n730\n00:39:12,950 --> 00:39:13,950\nYeah, it does.\n\n731\n00:39:13,950 --> 00:39:16,860\nIt looks like there is cinnamon sprinkled\nover it.\n\n732\n00:39:16,860 --> 00:39:17,860\nOoh.\n\n733\n00:39:17,860 --> 00:39:24,500\nSo it should taste like meringue unless they've\nmixed up our order.\n\n734\n00:39:24,500 --> 00:39:25,500\nAnd we wouldn't know.\n\n735\n00:39:25,500 --> 00:39:38,069\nYeah, it is kind of like ice cream.\n\n736\n00:39:38,069 --> 00:39:40,460\nIs it meringue flavored ice cream?\n\n737\n00:39:40,460 --> 00:39:41,900\nYeah, it is.\n\n738\n00:39:41,900 --> 00:39:55,590\nOkay, and the cool thing is that there is\nso much cinnamon put on top.\n\n739\n00:39:55,590 --> 00:39:59,130\nAnd I mean I love cinnamon.\n\n740\n00:39:59,130 --> 00:40:01,900\nI can smell it from here.\n\n741\n00:40:01,900 --> 00:40:03,600\nFrom across the table.\n\n742\n00:40:03,600 --> 00:40:06,510\nAnd that came with a little wafer.\n\n743\n00:40:06,510 --> 00:40:11,470\nI'm going to get another bite with my spoon.\n\n744\n00:40:11,470 --> 00:40:17,950\nSo yeah it is a pretty cool place to stop\nfor a little snack.\n\n745\n00:40:17,950 --> 00:40:22,710\nI can see why that is the house specialty.\n\n746\n00:40:22,710 --> 00:40:25,760\nI'm guessing that is homemade.\n\n747\n00:40:25,760 --> 00:40:27,590\nDefinitely tastes homemade.\n\n748\n00:40:27,590 --> 00:40:31,360\nOkay, so we've polished everything off.\n\n749\n00:40:31,360 --> 00:40:41,590\nYes, except for the milk because we don't\nwant to dilute our chocolate.\n\n750\n00:40:41,590 --> 00:40:44,390\nAnd here is the bill.\n\n751\n00:40:44,390 --> 00:40:58,430\nIt came to 299 and that included the chocolate\nchurros, the balon which is the beer, the\n\n752\n00:40:58,430 --> 00:41:05,510\nmerengada which is the ice cream and tostada\ntortoni which of course was the sandwich.\n\n753\n00:41:05,510 --> 00:41:10,060\nSo that is a little bit pricey.\n\n754\n00:41:10,060 --> 00:41:12,480\nTouristy prices here.\n\n755\n00:41:12,480 --> 00:41:18,920\nBut you know what still not that bad.\n\n756\n00:41:18,920 --> 00:41:29,640\nThat is like $20 US dollars for four items\non the menu.\n\n757\n00:41:29,640 --> 00:41:36,730\nYeah, and you're paying for the ambiance.\n\n758\n00:41:36,730 --> 00:41:38,710\nYes, you are.\n\n759\n00:41:38,710 --> 00:41:42,010\nDe las Salteñas la mejor!\n\n760\n00:41:42,010 --> 00:41:43,310\nThe best in Salta.\n\n761\n00:41:43,310 --> 00:41:44,310\nYum, yum!\n\n762\n00:41:44,310 --> 00:41:50,010\nSo it is our last day in Salta and we couldn't\nleave the city without having empanadas.\n\n763\n00:41:50,010 --> 00:41:56,570\nWe did a little bit of research on Google\nand we found a place called La Criollita.\n\n764\n00:41:56,570 --> 00:42:00,940\nApparently, they have the best empanadas in\nthe whole city so that is what we're going\n\n765\n00:42:00,940 --> 00:42:02,190\nto be ordering today.\n\n766\n00:42:02,190 --> 00:42:05,370\nOkay, so the specialty here are called empanadas\nSalteñas.\n\n767\n00:42:05,370 --> 00:42:09,750\nYes, and those are made with chopped beef\nbut what are we having?\n\n768\n00:42:09,750 --> 00:42:13,120\nBut we also saw two others that caught our\neye.\n\n769\n00:42:13,120 --> 00:42:17,900\nOne is with pollo which is chicken and the\nother one is with queso which is cheese.\n\n770\n00:42:17,900 --> 00:42:19,770\nSo we're going to try 3.\n\n771\n00:42:19,770 --> 00:42:22,569\nThree, a little bit of everything.\n\n772\n00:42:22,569 --> 00:42:24,609\nWe even ordered a tamale too.\n\n773\n00:42:24,609 --> 00:42:25,970\nYes, yum yum.\n\n774\n00:42:25,970 --> 00:42:33,510\nAnd just as we're getting ready to vlog our\nmeal the power goes out in the restaurant.\n\n775\n00:42:33,510 --> 00:42:38,270\nSo this is going to be low quality filming.\n\n776\n00:42:38,270 --> 00:42:41,260\nWe're not sure what we're going to do.\n\n777\n00:42:41,260 --> 00:42:48,190\nMaybe we'll wait for the power to come on\nor maybe we'll just film it guerrilla style.\n\n778\n00:42:48,190 --> 00:42:49,190\nFingers crossed.\n\n779\n00:42:49,190 --> 00:43:07,730\nOkay, so we can still kind of see in the dark.\n\n780\n00:43:07,730 --> 00:43:20,869\nSo here are the three empanadas.\n\n781\n00:43:20,869 --> 00:43:21,869\nThey have arrived.\n\n782\n00:43:21,869 --> 00:43:23,800\nAnd this one is made with beef.\n\n783\n00:43:23,800 --> 00:43:24,920\nThis is a traditional one.\n\n784\n00:43:24,920 --> 00:43:25,920\nEmpanadas Salteña.\n\n785\n00:43:25,920 --> 00:43:26,920\nThis one is made with cheese.\n\n786\n00:43:26,920 --> 00:43:31,230\nAnd this round one over here is made with\nchicken.\n\n787\n00:43:31,230 --> 00:43:42,640\nSo we'll be sampling those in the dark.\n\n788\n00:43:42,640 --> 00:43:47,530\nIn the dark.\n\n789\n00:43:47,530 --> 00:43:58,950\nIn the dark all spooky and scary.\n\n790\n00:43:58,950 --> 00:44:02,100\nIn the dark.\n\n791\n00:44:02,100 --> 00:44:06,560\nSo this one here is the empanadas Salteñas.\n\n792\n00:44:06,560 --> 00:44:09,680\nThis is the beef one.\n\n793\n00:44:09,680 --> 00:44:16,619\nUm, and this is going to be a proper taste\ntest because I can't really see that well\n\n794\n00:44:16,619 --> 00:44:17,619\nin here.\n\n795\n00:44:17,619 --> 00:44:23,160\nSo, I have to figure out what the ingredients\nare.\n\n796\n00:44:23,160 --> 00:44:24,210\nYep.\n\n797\n00:44:24,210 --> 00:44:32,760\nJust for our viewers to understand we have\nthe exposure compensation lightened by two\n\n798\n00:44:32,760 --> 00:44:45,950\ndegrees so it is a lot lighter on the screen\nthat you're seeing than it actually is for\n\n799\n00:44:45,950 --> 00:44:49,770\nus trying this.\n\n800\n00:44:49,770 --> 00:44:52,520\nI've got the spicy one.\n\n801\n00:44:52,520 --> 00:44:56,680\nIt does have a bit of a kick.\n\n802\n00:44:56,680 --> 00:45:00,603\nOkay, so what kind of sets this one apart\nfrom other beef empanadas is that the beef\n\n803\n00:45:00,603 --> 00:45:01,603\nis chopped.\n\n804\n00:45:01,603 --> 00:45:12,760\nSo you get like these bigger chunks of meat.\n\n805\n00:45:12,760 --> 00:45:16,930\nIt is not ground beef like in the other ones.\n\n806\n00:45:16,930 --> 00:45:26,290\nAnd this one also has potatoes and spring\nonions in it.\n\n807\n00:45:26,290 --> 00:45:28,850\nOh la lah!\n\n808\n00:45:28,850 --> 00:45:33,100\nOh, it is so hot.\n\n809\n00:45:33,100 --> 00:45:34,220\nIs it tasty?\n\n810\n00:45:34,220 --> 00:45:35,830\nIs it tasty?\n\n811\n00:45:35,830 --> 00:45:37,140\nPotato and egg.\n\n812\n00:45:37,140 --> 00:45:41,270\nReally tasty but this is like fresh out of\nthe oven.\n\n813\n00:45:41,270 --> 00:45:42,660\nPiping hot.\n\n814\n00:45:42,660 --> 00:45:45,430\nWant to try some?\n\n815\n00:45:45,430 --> 00:45:47,520\nYes, I do.\n\n816\n00:45:47,520 --> 00:45:57,099\nOkay, so Sam is adding some spice to this\nalready spicy empanada.\n\n817\n00:45:57,099 --> 00:46:03,000\nBecause apparently it wasn't spicy enough.\n\n818\n00:46:03,000 --> 00:46:05,260\nJust kidding.\n\n819\n00:46:05,260 --> 00:46:08,650\nHow is that?\n\n820\n00:46:08,650 --> 00:46:15,340\nThat is really really good.\n\n821\n00:46:15,340 --> 00:46:35,030\nI think what sets this empanada apart is just\nnumber one if you look here you can see just\n\n822\n00:46:35,030 --> 00:46:36,330\nhow stuffed it is.\n\n823\n00:46:36,330 --> 00:46:38,250\nLike, you can kind of see.\n\n824\n00:46:38,250 --> 00:46:40,170\nI'll explain.\n\n825\n00:46:40,170 --> 00:46:43,040\nWe'll trust you.\n\n826\n00:46:43,040 --> 00:46:48,800\nWe'll take your word for it.\n\n827\n00:46:48,800 --> 00:47:02,900\nSo it is stuffed with ingredients and the\nquality of meat is really high.\n\n828\n00:47:02,900 --> 00:47:10,080\nAnd you're right, it is spicy.\n\n829\n00:47:10,080 --> 00:47:20,369\nLike I'm feeling it burn even though I had\na bite about ten seconds ago.\n\n830\n00:47:20,369 --> 00:47:21,369\nIt gets a thumbs up.\n\n831\n00:47:21,369 --> 00:47:22,369\nBig thumbs up.\n\n832\n00:47:22,369 --> 00:47:23,440\nOkay, so next up we have the cheese one.\n\n833\n00:47:23,440 --> 00:47:25,760\nCon queso.\n\n834\n00:47:25,760 --> 00:47:26,930\nRight?\n\n835\n00:47:26,930 --> 00:47:28,089\nYeah.\n\n836\n00:47:28,089 --> 00:47:33,900\nThat's like a mozzarella cheese.\n\n837\n00:47:33,900 --> 00:47:35,060\nOooh.\n\n838\n00:47:35,060 --> 00:47:37,770\nIs it a generous amount of cheese?\n\n839\n00:47:37,770 --> 00:47:38,770\nMmm hmmm.\n\n840\n00:47:38,770 --> 00:47:41,160\nYou can't really see the strings forming but\nit is super cheesy in there.\n\n841\n00:47:41,160 --> 00:47:42,160\nYeah.\n\n842\n00:47:42,160 --> 00:47:43,160\nI wish you could capture this.\n\n843\n00:47:43,160 --> 00:47:44,160\nLook at all of that cheese oozing out.\n\n844\n00:47:44,160 --> 00:47:45,160\nOut of focus.\n\n845\n00:47:45,160 --> 00:47:46,160\nThat's okay.\n\n846\n00:47:46,160 --> 00:47:47,160\nTasty.\n\n847\n00:47:47,160 --> 00:47:48,160\nI'm used to having empanadas with ham and\ncheese.\n\n848\n00:47:48,160 --> 00:47:50,300\nI've never had one which is just strictly\ncheese before but it's a nice little snack.\n\n849\n00:47:50,300 --> 00:47:52,560\nAnd last but not least we have the chicken.\n\n850\n00:47:52,560 --> 00:47:53,560\nAnd this one is in a different shape.\n\n851\n00:47:53,560 --> 00:47:54,560\nIt's more like round.\n\n852\n00:47:54,560 --> 00:47:55,660\nIt's like a pie.\n\n853\n00:47:55,660 --> 00:47:58,140\nYeah, it's like a little pie.\n\n854\n00:47:58,140 --> 00:47:59,140\nChicken pot pie.\n\n855\n00:47:59,140 --> 00:48:00,140\nWow!\n\n856\n00:48:00,140 --> 00:48:03,260\nI can see why this place is considered one\nof the best if not the best in town.\n\n857\n00:48:03,260 --> 00:48:07,060\nLike they have thick chunks of meat in their\nempanadas.\n\n858\n00:48:07,060 --> 00:48:12,300\nSo my first bite into the side which typically\nyou wouldn't think would have a lot of ingredients\n\n859\n00:48:12,300 --> 00:48:14,999\nincluded a really big tender piece of chicken.\n\n860\n00:48:14,999 --> 00:48:15,999\nThis is awesome.\n\n861\n00:48:15,999 --> 00:48:20,849\nI think we're going to be ordering more of\nthese before we go home.\n\n862\n00:48:20,849 --> 00:48:44,460\nSo one of the things that really surprised\nme about the empanadas here in Salta is that\n\n863\n00:48:44,460 --> 00:48:45,790\nthey're quite small.\n\n864\n00:48:45,790 --> 00:48:52,420\nThey're almost like a little snack or a little\nappetizer that you'd have before the meal.\n\n865\n00:48:52,420 --> 00:49:08,849\nBut the ones that we generally make at home\nand I'm guessing we use in Argentine recipe\n\n866\n00:49:08,849 --> 00:49:19,430\nin my house are usually a little bigger and\nthey're quite plump.\n\n867\n00:49:19,430 --> 00:49:22,540\nAnd they're not as big as the ones we had\nin Chile.\n\n868\n00:49:22,540 --> 00:49:24,110\nThose are like massive that look like envelopes.\n\n869\n00:49:24,110 --> 00:49:25,130\nBut yeah these are like little treats.\n\n870\n00:49:25,130 --> 00:49:30,550\nI feel like I need to eat five or six of these\nto actually get full.\n\n871\n00:49:30,550 --> 00:49:33,920\nIt's like they should have an 'itas' added\nto the end.\n\n872\n00:49:33,920 --> 00:49:34,920\nItas, Empanaditas.\n\n873\n00:49:34,920 --> 00:49:36,280\nThat means they are little.\n\n874\n00:49:36,280 --> 00:49:42,570\nAlright, so this isn't quite the meal we were\nexpecting to have.\n\n875\n00:49:42,570 --> 00:49:52,870\nSitting here in the dark in the back of a\nrestaurant.\n\n876\n00:49:52,870 --> 00:49:57,369\nBut let's do price point because we are done\nwith our food.\n\n877\n00:49:57,369 --> 00:50:03,360\nYes, so the good thing if you do come here\nthese are not expensive at all.\n\n878\n00:50:03,360 --> 00:50:06,860\nThey're roughly 1 US dollar - 12 to 13 pesos.\n\n879\n00:50:06,860 --> 00:50:20,950\nAnd I highly recommend coming with a friend\nand ordering a whole bunch.\n\n880\n00:50:20,950 --> 00:50:27,930\nYes, you need at least five.\n\n881\n00:50:27,930 --> 00:50:33,749\nAt least five per person.\n\n882\n00:50:33,749 --> 00:50:34,880\nAt least, five.\n\n883\n00:50:34,880 --> 00:50:38,890\nMaybe more like ten if you're a hungry giant\nlike me.\n\n884\n00:50:38,890 --> 00:50:43,150\nYeah, because we got three and a tamale and\nwe're still kind of hungry.\n\n885\n00:50:43,150 --> 00:50:44,600\nWe're going to order more.\n\n886\n00:50:44,600 --> 00:50:45,750\nLet's go for dessert.\n\n887\n00:50:45,750 --> 00:50:46,750\n#eatArgentina\n\n888\n00:50:46,750 --> 00:50:49,210\nSo we've ventured away from our neighborhood\nfor today's food video.\n\n889\n00:50:49,210 --> 00:50:50,650\nWe are currently in Palermo.\n\n890\n00:50:50,650 --> 00:50:54,599\nAnd we're eating at a place called Don Julio.\n\n891\n00:50:54,599 --> 00:50:58,510\nThis is a parrilla which means they focus\non grilled meats.\n\n892\n00:50:58,510 --> 00:51:05,070\nAnd it is a bit more upscale than the one\nwe normally go to over in Recoleta.\n\n893\n00:51:05,070 --> 00:51:10,440\nSo it should be an interesting experience.\n\n894\n00:51:10,440 --> 00:51:15,040\nSee if you like it Sam.\n\n895\n00:51:15,040 --> 00:51:16,040\nGood?\n\n896\n00:51:16,040 --> 00:51:17,340\nEsta bien.\n\n897\n00:51:17,340 --> 00:51:24,680\nSo let's just take a minute to talk about\nthe tablecloth.\n\n898\n00:51:24,680 --> 00:51:28,620\nYeah, so the first thing we noticed was just\nhow like thick and durable.\n\n899\n00:51:28,620 --> 00:51:29,690\nLike this is leather cowhide.\n\n900\n00:51:29,690 --> 00:51:34,860\nAlso, it is cool just the way that the sauces\nare presented here.\n\n901\n00:51:34,860 --> 00:51:41,260\nWe've got chimmichurri, we have the salsa\nand then over here the butter.\n\n902\n00:51:41,260 --> 00:51:44,220\nAnd show us that steak knife.\n\n903\n00:51:44,220 --> 00:51:46,200\nOh, yeah, this thing.\n\n904\n00:51:46,200 --> 00:51:48,170\nThis thing is incredible.\n\n905\n00:51:48,170 --> 00:51:50,150\nThis is actually heavy.\n\n906\n00:51:50,150 --> 00:52:00,130\nI've never had any kind of knife that has\nfelt as solid in my hands.\n\n907\n00:52:00,130 --> 00:52:07,859\nYeah, you can buy them at the restaurant but\nthey're like 800 Pesos.\n\n908\n00:52:07,859 --> 00:52:10,420\nIt feels more like a dagger.\n\n909\n00:52:10,420 --> 00:52:12,130\nIt is a weapon.\n\n910\n00:52:12,130 --> 00:52:13,579\nIt is a weapon.\n\n911\n00:52:13,579 --> 00:52:18,730\nSo we've got some bread fresh out of the oven.\n\n912\n00:52:18,730 --> 00:52:20,310\nLook at that.\n\n913\n00:52:20,310 --> 00:52:33,530\nI wonder if they make it here themselves because\nthis thing is like piping hot.\n\n914\n00:52:33,530 --> 00:52:34,530\nOoh.\n\n915\n00:52:34,530 --> 00:52:40,500\nA nice way to start the meal.\n\n916\n00:52:40,500 --> 00:52:49,170\nI just blew crumbs across the table.\n\n917\n00:52:49,170 --> 00:53:03,260\nAlright, so time to put the knife to good\nuse.\n\n918\n00:53:03,260 --> 00:53:08,490\nI'm cutting in to the bife de lomo.\n\n919\n00:53:08,490 --> 00:53:12,609\nAnd this is our tenderloin which is nice and\njuicy.\n\n920\n00:53:12,609 --> 00:53:14,810\nThey way I like it.\n\n921\n00:53:14,810 --> 00:53:15,810\nMmmmm.\n\n922\n00:53:15,810 --> 00:53:17,350\nOh, wow.\n\n923\n00:53:17,350 --> 00:53:23,270\nHonestly, that just melts in your mouth.\n\n924\n00:53:23,270 --> 00:53:26,820\nThat is probably the most tender tenderloin\nwe've had to date in Argentina.\n\n925\n00:53:26,820 --> 00:53:27,820\nI'd have to say.\n\n926\n00:53:27,820 --> 00:53:28,820\nBut let's add some chimichurri.\n\n927\n00:53:28,820 --> 00:53:29,820\nDon't forget the chimmichurri.\n\n928\n00:53:29,820 --> 00:53:30,820\nCan't forget that.\n\n929\n00:53:30,820 --> 00:53:31,820\nLet's see.\n\n930\n00:53:31,820 --> 00:53:32,820\nOh, lots of chimichurri there.\n\n931\n00:53:32,820 --> 00:53:33,820\nThat's going to be nice and garlic-y.\n\n932\n00:53:33,820 --> 00:53:34,820\nFlavorful.\n\n933\n00:53:34,820 --> 00:53:35,820\nMmmmm.\n\n934\n00:53:35,820 --> 00:53:36,820\nLook at that piece of meat.\n\n935\n00:53:36,820 --> 00:53:39,109\nI love how easy that knife just penetrates\nthe meat.\n\n936\n00:53:39,109 --> 00:53:40,280\nIt is just so tender.\n\n937\n00:53:40,280 --> 00:53:43,200\nIt is like cutting through butter.\n\n938\n00:53:43,200 --> 00:53:52,619\nIt is like cutting through butter with that\nknife.\n\n939\n00:53:52,619 --> 00:53:55,160\nOh yeah.\n\n940\n00:53:55,160 --> 00:54:02,800\nThat's a nice piece of meat.\n\n941\n00:54:02,800 --> 00:54:12,810\nYeah, I can totally see why it is so highly\nrated.\n\n942\n00:54:12,810 --> 00:54:15,310\nNow we know why it is popular.\n\n943\n00:54:15,310 --> 00:54:19,890\nSo this is our first time having grilled veggies\nwith steak.\n\n944\n00:54:19,890 --> 00:54:21,790\nWhat do you think?\n\n945\n00:54:21,790 --> 00:54:26,530\nYeah, I think I may even prefer it to salad.\n\n946\n00:54:26,530 --> 00:54:34,680\nIt is just juicier and I don't know it just\nbrings out the flavors more when they're grilled.\n\n947\n00:54:34,680 --> 00:54:36,880\nEspecially the zucchini.\n\n948\n00:54:36,880 --> 00:54:41,720\nIt's awesome stuff.\n\n949\n00:54:41,720 --> 00:54:48,190\nAlright, so we just finished up that meal.\n\n950\n00:54:48,190 --> 00:54:49,190\nHow are you feeling?\n\n951\n00:54:49,190 --> 00:54:50,540\nYeah, it was really good quality steak that\nis for sure.\n\n952\n00:54:50,540 --> 00:54:53,060\nThe portion was quite a bit smaller than what\nwe had at Parrilla Pena though.\n\n953\n00:54:53,060 --> 00:54:57,960\nAnd to be perfectly honest I prefer the taste\nat Parrilla Pena as well too.\n\n954\n00:54:57,960 --> 00:55:00,900\nOkay, and what about the price?\n\n955\n00:55:00,900 --> 00:55:04,620\nThe price was over 700 Pesos.\n\n956\n00:55:04,620 --> 00:55:08,290\nSo this was not a cheap meal.\n\n957\n00:55:08,290 --> 00:55:17,730\nI think we were looking at something over\n50 US dollars total for the meal.\n\n958\n00:55:17,730 --> 00:55:31,950\nBut you know we are in a fancier neighborhood.\n\n959\n00:55:31,950 --> 00:55:33,530\nYeah.\n\n960\n00:55:33,530 --> 00:55:37,180\nAnd this place is really popular with tourists.\n\n961\n00:55:37,180 --> 00:55:38,180\nYes.\n\n962\n00:55:38,180 --> 00:55:41,780\nSo we kind of have that coming.\n\n963\n00:55:41,780 --> 00:55:43,960\nIt is a very touristy restaurant.\n\n964\n00:55:43,960 --> 00:55:44,960\nYeah.\n\n965\n00:55:44,960 --> 00:55:50,460\nBut I prefer the neighborhood feel of say\na local parrilla compared to somewhere like\n\n966\n00:55:50,460 --> 00:55:51,460\nthis.\n\n967\n00:55:51,460 --> 00:55:54,510\nThis was a cool experience because this was\nkind of our first time at a more upscale kind\n\n968\n00:55:54,510 --> 00:55:55,510\nof grill.\n\n969\n00:55:55,510 --> 00:55:56,510\nFancy spot.\n\n970\n00:55:56,510 --> 00:55:58,300\nBut I definitely prefer Parrilla Pena.\n\n971\n00:55:58,300 --> 00:56:04,570\nThat is still my all-time favorite spot to\nget a good steak in Buenos Aires.\n\n972\n00:56:04,570 --> 00:56:05,570\n#eatArgentina\n\n973\n00:56:05,570 --> 00:56:19,569\nSo it is five PM here in Buenos Aires which\nmeans it is tea time or as we call it here\n\n974\n00:56:19,569 --> 00:56:21,240\nit is Merienda time.\n\n975\n00:56:21,240 --> 00:56:24,640\nSo, we're at a little place called La Biela.\n\n976\n00:56:24,640 --> 00:56:30,700\nThis is a really famous cafe across from the\nRecoleta Cemetery.\n\n977\n00:56:30,700 --> 00:56:34,339\nWe've got a table, we've ordered our food.\n\n978\n00:56:34,339 --> 00:56:36,030\nAnd a special surprise should be coming.\n\n979\n00:56:36,030 --> 00:56:44,590\nI'm not going to tell you what Merienda consists\nof until it gets here.\n\n980\n00:56:44,590 --> 00:56:52,610\nSo apparently this place used to be a really\npopular hangout with race car drivers and\n\n981\n00:56:52,610 --> 00:56:56,160\ncelebrities who are into racing back in the\n30's.\n\n982\n00:56:56,160 --> 00:57:00,280\nSo you can kind of get a feel for that in\nthe decor.\n\n983\n00:57:00,280 --> 00:57:05,300\nThey have a lot of dated cars and tools on\nthe walls.\n\n984\n00:57:05,300 --> 00:57:18,720\nAnd you can even see that on the napkin.\n\n985\n00:57:18,720 --> 00:57:25,359\nThey've got like a little race car.\n\n986\n00:57:25,359 --> 00:57:26,359\nLook at that fancy napkin.\n\n987\n00:57:26,359 --> 00:57:27,359\nSome tools.\n\n988\n00:57:27,359 --> 00:57:28,359\nLa Biela.\n\n989\n00:57:28,359 --> 00:57:29,359\nFancy.\n\n990\n00:57:29,359 --> 00:57:30,359\nAnd apparently La Biela is the name of a tool\nthat you use to work on cars.\n\n991\n00:57:30,359 --> 00:57:31,740\nSo, yeah that is where it comes from.\n\n992\n00:57:31,740 --> 00:57:34,630\nSo would you say you've gotten used to the\nArgentinian eating schedule?\n\n993\n00:57:34,630 --> 00:57:38,600\nYeah, I mean it is completely different from\nwhat we're used to back home.\n\n994\n00:57:38,600 --> 00:57:40,540\nBack home in Canada five o'clock would be\ndinner.\n\n995\n00:57:40,540 --> 00:57:42,470\nMaybe five thirty would be dinner.\n\n996\n00:57:42,470 --> 00:57:44,390\nBut here that is strictly teatime.\n\n997\n00:57:44,390 --> 00:57:45,390\nTea and sweets.\n\n998\n00:57:45,390 --> 00:57:49,080\nJust a light snack to carry over to 10 pm.\n\n999\n00:57:49,080 --> 00:57:54,010\nDinner doesn't even really get started until\n10, 11 maybe even 12 here.\n\n1000\n00:57:54,010 --> 00:57:55,010\nSo, yeah.\n\n1001\n00:57:55,010 --> 00:57:56,280\nIt is tea time.\n\n1002\n00:57:56,280 --> 00:57:57,280\nFood dance.\n\n1003\n00:57:57,280 --> 00:57:58,280\nThe food has arrived.\n\n1004\n00:57:58,280 --> 00:58:00,470\nAnyways, there is like waiters starring at\nme.\n\n1005\n00:58:00,470 --> 00:58:04,819\nThe food is here which is super exciting for\nus.\n\n1006\n00:58:04,819 --> 00:58:06,960\nSo have a look over here.\n\n1007\n00:58:06,960 --> 00:58:11,250\nUm, this meal that we ordered it comes with\ntwo croissants.\n\n1008\n00:58:11,250 --> 00:58:13,190\nSo we'll be sharing those.\n\n1009\n00:58:13,190 --> 00:58:14,750\nThese are called medialunas.\n\n1010\n00:58:14,750 --> 00:58:17,480\nAnd they are sweet buttery media lunas.\n\n1011\n00:58:17,480 --> 00:58:18,640\nI love these.\n\n1012\n00:58:18,640 --> 00:58:28,780\nAnd it also comes with a tostado jamon y queso.\n\n1013\n00:58:28,780 --> 00:58:41,180\nWhich is a grilled ham and cheese sandwich.\n\n1014\n00:58:41,180 --> 00:58:42,410\nYeah, those are really good.\n\n1015\n00:58:42,410 --> 00:58:46,270\nWe've been having a lot of those in Buenos\nAires.\n\n1016\n00:58:46,270 --> 00:58:47,940\nYeah, so super thin, lightly toasted.\n\n1017\n00:58:47,940 --> 00:58:50,730\nThey are kind of your staple snack sandwich\nin Argentina, aren't they?\n\n1018\n00:58:50,730 --> 00:58:52,650\nSo let's start with this.\n\n1019\n00:58:52,650 --> 00:58:56,670\nSomething savory first and then we'll move\non to the desserts.\n\n1020\n00:58:56,670 --> 00:58:58,230\nOh yeah.\n\n1021\n00:58:58,230 --> 00:58:59,790\nThat's good.\n\n1022\n00:58:59,790 --> 00:59:06,660\nJust a very thin layer of ham and cheese.\n\n1023\n00:59:06,660 --> 00:59:08,390\nSuper light.\n\n1024\n00:59:08,390 --> 00:59:22,270\nLike I could probably eat ten of these I mean\nthey are so thin and light.\n\n1025\n00:59:22,270 --> 00:59:23,740\nBut yeah, good stuff.\n\n1026\n00:59:23,740 --> 00:59:29,990\nSo I guess technically we should be calling\nthis coffee time not tea time.\n\n1027\n00:59:29,990 --> 00:59:33,800\nBecause neither of us is having tea.\n\n1028\n00:59:33,800 --> 00:59:47,680\nWell, in Argentina - especially in Buenos\nAires - coffee seems to be a bit more popular\n\n1029\n00:59:47,680 --> 00:59:50,180\nthan tea.\n\n1030\n00:59:50,180 --> 00:59:56,790\nYeah, and I love the coffee here.\n\n1031\n00:59:56,790 --> 01:00:03,369\nWhat is so cool about the coffee is that it\nalways comes in these really big cups.\n\n1032\n01:00:03,369 --> 01:00:05,260\nLike you get a generous portion.\n\n1033\n01:00:05,260 --> 01:00:11,960\nIt is not like one of those little dinky little\nservings that you sometimes get in other countries.\n\n1034\n01:00:11,960 --> 01:00:15,110\nThey give you a nice generous portion of coffee.\n\n1035\n01:00:15,110 --> 01:00:18,830\nSo it is time to actually try that.\n\n1036\n01:00:18,830 --> 01:00:21,140\nIt is actually heavy in my hands.\n\n1037\n01:00:21,140 --> 01:00:22,710\nOh man, good stuff.\n\n1038\n01:00:22,710 --> 01:00:30,750\nYou know what, neither of us were really coffee\ndrinkers until I think the past year maybe\n\n1039\n01:00:30,750 --> 01:00:32,390\nyear and a half.\n\n1040\n01:00:32,390 --> 01:00:35,200\nAnd now we actually come to appreciate good\nquality coffee.\n\n1041\n01:00:35,200 --> 01:00:36,200\nIt is funny.\n\n1042\n01:00:36,200 --> 01:00:38,680\nAnd next up we have this sweet medialuna.\n\n1043\n01:00:38,680 --> 01:00:47,940\nLet me just break it in half so you can have\na look in there.\n\n1044\n01:00:47,940 --> 01:00:50,990\nLook at how fluffy that is.\n\n1045\n01:00:50,990 --> 01:00:51,990\nMmmm.\n\n1046\n01:00:51,990 --> 01:00:52,990\nSo good.\n\n1047\n01:00:52,990 --> 01:00:53,990\nSo sweet.\n\n1048\n01:00:53,990 --> 01:01:01,620\nIt has like a light coating, a light glaze\non top which is just perfect.\n\n1049\n01:01:01,620 --> 01:01:02,620\nVery buttery, fluffy, light.\n\n1050\n01:01:02,620 --> 01:01:03,620\nI love these.\n\n1051\n01:01:03,620 --> 01:01:06,980\nAgain, I could probably have like five, six\nor seven of these no problem.\n\n1052\n01:01:06,980 --> 01:01:12,790\nAnd our order came with three different slices\nof pastries, cakes, pies, whatever you want\n\n1053\n01:01:12,790 --> 01:01:13,960\nto call it.\n\n1054\n01:01:13,960 --> 01:01:14,960\nSweet treats.\n\n1055\n01:01:14,960 --> 01:01:17,839\nSo why don't we explain what there is.\n\n1056\n01:01:17,839 --> 01:01:22,760\nSo this one here has chocolate and I think\nkind of a cracker filling with dulce de leche.\n\n1057\n01:01:22,760 --> 01:01:23,880\nYou want to hold it up and show us.\n\n1058\n01:01:23,880 --> 01:01:24,880\nYeah, sure.\n\n1059\n01:01:24,880 --> 01:01:27,050\nIt is a really thick bar.\n\n1060\n01:01:27,050 --> 01:01:29,140\nCheck that out.\n\n1061\n01:01:29,140 --> 01:01:30,140\nFancy.\n\n1062\n01:01:30,140 --> 01:01:35,390\nSo we'll put that down for a moment.\n\n1063\n01:01:35,390 --> 01:01:36,390\nOkay.\n\n1064\n01:01:36,390 --> 01:01:43,680\nAnd over here we've got it appears to be like\nkind of a slice of apple pie.\n\n1065\n01:01:43,680 --> 01:01:47,330\nBut what is cool about this pie is that it\nhas like a white glaze.\n\n1066\n01:01:47,330 --> 01:01:50,000\nA glaze over top of it.\n\n1067\n01:01:50,000 --> 01:01:52,660\nSome extra sugar in there.\n\n1068\n01:01:52,660 --> 01:01:54,790\nNo complaints about that.\n\n1069\n01:01:54,790 --> 01:01:59,050\nAnd last but not least we have this.\n\n1070\n01:01:59,050 --> 01:02:01,710\nSo that is called Pionono.\n\n1071\n01:02:01,710 --> 01:02:04,369\nIt is a mini pionono.\n\n1072\n01:02:04,369 --> 01:02:08,349\nAnd it is kind of like a little roll with\ndulce de leche in the middle.\n\n1073\n01:02:08,349 --> 01:02:12,569\nYeah, and anything with dulce de leche is\na hit with us.\n\n1074\n01:02:12,569 --> 01:02:15,099\nOkay, enough yackity yack yack already.\n\n1075\n01:02:15,099 --> 01:02:16,359\nLet's try something.\n\n1076\n01:02:16,359 --> 01:02:19,730\nSo I've got a piece of apple pie.\n\n1077\n01:02:19,730 --> 01:02:20,730\nOh yeah.\n\n1078\n01:02:20,730 --> 01:02:23,519\nI want to try some of that.\n\n1079\n01:02:23,519 --> 01:02:26,960\nIt looks good with the extra glaze on top.\n\n1080\n01:02:26,960 --> 01:02:27,960\nThat is some good stuff.\n\n1081\n01:02:27,960 --> 01:02:31,280\nYes, the extra glaze is what really makes\nit unique.\n\n1082\n01:02:31,280 --> 01:02:33,630\nAnd also the quality of the apples.\n\n1083\n01:02:33,630 --> 01:02:35,640\nThese are really high quality apples.\n\n1084\n01:02:35,640 --> 01:02:38,359\nAnd it is also quite sweet as well.\n\n1085\n01:02:38,359 --> 01:02:45,690\nThere is quite a bit of sugar so we will be\non a sugar high this afternoon.\n\n1086\n01:02:45,690 --> 01:02:49,849\nAlright, now let's move on to this chocolate\nbar over here.\n\n1087\n01:02:49,849 --> 01:02:51,520\nI'm curious about that.\n\n1088\n01:02:51,520 --> 01:02:53,950\nI'm just going to pick it up.\n\n1089\n01:02:53,950 --> 01:02:55,589\nYeah, just take a big bite.\n\n1090\n01:02:55,589 --> 01:02:58,369\nJust pick it up, take a bite.\n\n1091\n01:02:58,369 --> 01:03:03,349\nI'm going to try to get lots of dulce de leche\nhere.\n\n1092\n01:03:03,349 --> 01:03:04,349\nMmmm.\n\n1093\n01:03:04,349 --> 01:03:06,890\nThat is the definition of decadent.\n\n1094\n01:03:06,890 --> 01:03:07,890\nYeah?\n\n1095\n01:03:07,890 --> 01:03:08,890\nYeah.\n\n1096\n01:03:08,890 --> 01:03:10,380\nYou know what, I don't know what we're going\nto do when we leave Argentina.\n\n1097\n01:03:10,380 --> 01:03:13,760\nLike when we can't get dulce de leche desserts\nanymore.\n\n1098\n01:03:13,760 --> 01:03:16,680\nI'm going to be very deprived and very sad\nboy.\n\n1099\n01:03:16,680 --> 01:03:17,680\nWe'll have to stuff jars in our suitcases.\n\n1100\n01:03:17,680 --> 01:03:18,680\nThat is what we'll do.\n\n1101\n01:03:18,680 --> 01:03:20,130\nOkay, and now last but not least where is\nthat pionono?\n\n1102\n01:03:20,130 --> 01:03:21,210\nLet's get a bite.\n\n1103\n01:03:21,210 --> 01:03:25,910\nWow, you're really making me go on a roll\nhere.\n\n1104\n01:03:25,910 --> 01:03:26,910\nNo, help?\n\n1105\n01:03:26,910 --> 01:03:28,809\nI've had the croissants and I had the sandwich.\n\n1106\n01:03:28,809 --> 01:03:30,680\nShow us how it is done.\n\n1107\n01:03:30,680 --> 01:03:31,680\nAlright.\n\n1108\n01:03:31,680 --> 01:03:32,680\nMmmmm.\n\n1109\n01:03:32,680 --> 01:03:34,089\nLet's get a look at that.\n\n1110\n01:03:34,089 --> 01:03:36,130\nCome show us.\n\n1111\n01:03:36,130 --> 01:03:38,170\nThere you go.\n\n1112\n01:03:38,170 --> 01:03:42,920\nI was too busy biting into it.\n\n1113\n01:03:42,920 --> 01:03:46,589\nYeah, let us appreciate the beauty.\n\n1114\n01:03:46,589 --> 01:03:52,430\nAnyway, again, dulce de leche layer upon layer.\n\n1115\n01:03:52,430 --> 01:03:53,900\nSwirling layers.\n\n1116\n01:03:53,900 --> 01:03:54,900\nIt is good.\n\n1117\n01:03:54,900 --> 01:03:56,240\nIt is time to go now.\n\n1118\n01:03:56,240 --> 01:03:57,340\nSay bye Sam.\n\n1119\n01:03:57,340 --> 01:03:58,340\nBye buddy.\n\n1120\n01:03:58,340 --> 01:04:00,270\nIt has been a good experience.\n\n1121\n01:04:00,270 --> 01:04:02,640\nYou do need to clean your teeth though.\n\n1122\n01:04:02,640 --> 01:04:03,640\nYeah, he does.\n\n1123\n01:04:03,640 --> 01:04:06,170\nBut anyways, let's talk about the price of\nthat meal.\n\n1124\n01:04:06,170 --> 01:04:08,339\nYeah, so it was just over 200 Pesos.\n\n1125\n01:04:08,339 --> 01:04:10,900\nSo you're looking at roughly 13-14 US dollars.\n\n1126\n01:04:10,900 --> 01:04:11,900\nFantastic value.\n\n1127\n01:04:11,900 --> 01:04:16,500\nAll of the things we had were really high\nquality including the sandwich, the croissants,\n\n1128\n01:04:16,500 --> 01:04:19,990\nthe cakes and all of the pastries.\n\n1129\n01:04:19,990 --> 01:04:22,690\nAnd good quality coffee on top that too.\n\n1130\n01:04:22,690 --> 01:04:23,760\nEverything was good.\n\n1131\n01:04:23,760 --> 01:04:24,830\nEverything was good.\n\n1132\n01:04:24,830 --> 01:04:25,830\nCome here.\n\n1133\n01:04:25,830 --> 01:04:26,830\n#eatArgentina\n\n1134\n01:04:26,830 --> 01:04:30,430\nSo this afternoon we're going to be making\na dessert video.\n\n1135\n01:04:30,430 --> 01:04:37,680\nWe are going to be trying something called\nQueso y Dulce or Postre Vigilante.\n\n1136\n01:04:37,680 --> 01:04:41,309\nI'm going to show you the ingredients right\nnow.\n\n1137\n01:04:41,309 --> 01:04:52,140\nIt is probably going to look a little bit\ngross but trust me this is delicious.\n\n1138\n01:04:52,140 --> 01:04:54,619\nYeah, okay.\n\n1139\n01:04:54,619 --> 01:05:08,890\nSo basically we're going to be having fresh\ncheese which is really creamy.\n\n1140\n01:05:08,890 --> 01:05:15,210\nIt comes sealed in this plastic bag and we're\nalso going to be trying it with these three\n\n1141\n01:05:15,210 --> 01:05:16,210\ndesserts.\n\n1142\n01:05:16,210 --> 01:05:24,890\nSo this right here is called dulce de batata\nand it is a sweet made out of sweet potato.\n\n1143\n01:05:24,890 --> 01:05:31,140\nThis one is called dulce de membrillo and\nit is made out of quince.\n\n1144\n01:05:31,140 --> 01:05:36,300\nAnd this one is dulce de zapallo which I've\nnever seen before.\n\n1145\n01:05:36,300 --> 01:05:39,609\nBut it is made out of pumpkin.\n\n1146\n01:05:39,609 --> 01:05:47,520\nSo basically we're going to be slicing a piece\noff of these three sweets, as well as cheese\n\n1147\n01:05:47,520 --> 01:05:50,540\nand you just eat it together.\n\n1148\n01:05:50,540 --> 01:05:58,300\nSo that was a little bit messier than I care\nto admit.\n\n1149\n01:05:58,300 --> 01:06:04,840\nI think it is because we bought the product\nin these you know vacuum sealed packages so\n\n1150\n01:06:04,840 --> 01:06:08,190\nit makes it a little bit hard to get them\nout.\n\n1151\n01:06:08,190 --> 01:06:12,770\nBut you can also buy it in tins.\n\n1152\n01:06:12,770 --> 01:06:21,550\nActually when I was younger my family used\nto buy the five kilo tins of dulce de batata.\n\n1153\n01:06:21,550 --> 01:06:22,550\nWoah.\n\n1154\n01:06:22,550 --> 01:06:28,059\nSo if you like that stuff you can buy it in\nlarge quantities.\n\n1155\n01:06:28,059 --> 01:06:32,950\nI bet those didn't last very long in your\nhouse.\n\n1156\n01:06:32,950 --> 01:06:34,410\nNo, they didn't.\n\n1157\n01:06:34,410 --> 01:06:36,369\nBut have a look.\n\n1158\n01:06:36,369 --> 01:06:37,809\nThis is the presentation.\n\n1159\n01:06:37,809 --> 01:06:39,079\nNot too shabby.\n\n1160\n01:06:39,079 --> 01:06:47,650\nBut of course if you ask for this dessert\nat a restaurant the portion would be a lot\n\n1161\n01:06:47,650 --> 01:06:48,650\nlarger.\n\n1162\n01:06:48,650 --> 01:06:51,250\nLike this is a smaller size.\n\n1163\n01:06:51,250 --> 01:06:53,839\nIt's a sampler portion.\n\n1164\n01:06:53,839 --> 01:06:55,650\nSampler plate.\n\n1165\n01:06:55,650 --> 01:06:59,270\nBut let's dig in.\n\n1166\n01:06:59,270 --> 01:07:09,520\nSo I'm going to start off with my favorite\nwhich is dulce de batata.\n\n1167\n01:07:09,520 --> 01:07:12,890\nThis one is sweet potato one.\n\n1168\n01:07:12,890 --> 01:07:20,490\nSo we've arranged this so we each get a bite\nof the three.\n\n1169\n01:07:20,490 --> 01:07:23,420\nOf all three of them.\n\n1170\n01:07:23,420 --> 01:07:27,520\nSam's afraid I'm going to eat his.\n\n1171\n01:07:27,520 --> 01:07:31,620\nHe's like trying to move them away.\n\n1172\n01:07:31,620 --> 01:07:33,380\nThese are mine.\n\n1173\n01:07:33,380 --> 01:07:36,200\nI know how you roll, so.\n\n1174\n01:07:36,200 --> 01:07:37,200\nMmmmmm.\n\n1175\n01:07:37,200 --> 01:07:38,200\nOh, yeah.\n\n1176\n01:07:38,200 --> 01:07:39,200\nMmmmmm.\n\n1177\n01:07:39,200 --> 01:07:55,560\nYou know the cheese we got is really fresh\nand it almost has like a hint of saltiness\n\n1178\n01:07:55,560 --> 01:08:00,180\nin the background so it is a really nice combination.\n\n1179\n01:08:00,180 --> 01:08:03,380\nIt really helps the sweetness of the sweet\npotato come through.\n\n1180\n01:08:03,380 --> 01:08:07,240\nSo yeah the sweet potato one gets the thumbs\nup from me.\n\n1181\n01:08:07,240 --> 01:08:08,270\nI love it.\n\n1182\n01:08:08,270 --> 01:08:10,680\nLet's move on to the next one.\n\n1183\n01:08:10,680 --> 01:08:14,890\nThis one is dulce de membrillo which is the\nquince jam.\n\n1184\n01:08:14,890 --> 01:08:18,770\nIt is a darker color.\n\n1185\n01:08:18,770 --> 01:08:20,150\nMmmmm.\n\n1186\n01:08:20,150 --> 01:08:21,150\nThis one is not as sweet.\n\n1187\n01:08:21,150 --> 01:08:24,940\nIt is a little bit more tart.\n\n1188\n01:08:24,940 --> 01:08:29,400\nIt also has a bit of a stronger flavor.\n\n1189\n01:08:29,400 --> 01:08:38,500\nSo, I do like it but sweet potato stills gets\nthe vote from me.\n\n1190\n01:08:38,500 --> 01:08:44,350\nAnd now the one that you've never tried before.\n\n1191\n01:08:44,350 --> 01:08:49,290\nIn fact, neither of us has tried it before.\n\n1192\n01:08:49,290 --> 01:08:50,580\nThis one is pumpkin.\n\n1193\n01:08:50,580 --> 01:08:52,470\nAll about the pumpkin.\n\n1194\n01:08:52,470 --> 01:08:57,940\nAnd yeah, we just saw it at a supermarket\nso we figured why not.\n\n1195\n01:08:57,940 --> 01:09:02,299\nSo it is similar in color to the one that\nis made with sweet potato.\n\n1196\n01:09:02,299 --> 01:09:04,850\nSimilar consistency.\n\n1197\n01:09:04,850 --> 01:09:06,130\nMmmmm.\n\n1198\n01:09:06,130 --> 01:09:07,410\nWow.\n\n1199\n01:09:07,410 --> 01:09:18,820\nThis one is the sweetest of the three.\n\n1200\n01:09:18,820 --> 01:09:19,820\nSeriously.\n\n1201\n01:09:19,820 --> 01:09:24,020\nI wouldn't expect that from pumpkin.\n\n1202\n01:09:24,020 --> 01:09:28,490\nLike you can't even tell it is pumpkin.\n\n1203\n01:09:28,490 --> 01:09:31,710\nSo has it dethroned the sweet potato.\n\n1204\n01:09:31,710 --> 01:09:32,710\nMaybe.\n\n1205\n01:09:32,710 --> 01:09:35,069\nI mean the sweet potato is an old favorite.\n\n1206\n01:09:35,069 --> 01:09:37,380\nIt can't really be dethroned that quickly.\n\n1207\n01:09:37,380 --> 01:09:39,779\nUm, but yeah, that is really really good.\n\n1208\n01:09:39,779 --> 01:09:40,779\nReally tasty.\n\n1209\n01:09:40,779 --> 01:09:42,060\nSo it is time to try your three.\n\n1210\n01:09:42,060 --> 01:09:43,060\nHere they are.\n\n1211\n01:09:43,060 --> 01:09:53,660\nYeah, it was a kind of hard to wait while\nyou were gobbling your three down but you\n\n1212\n01:09:53,660 --> 01:09:56,500\nknow I somehow managed.\n\n1213\n01:09:56,500 --> 01:09:57,500\nI'm still here.\n\n1214\n01:09:57,500 --> 01:09:58,500\nI haven't wasted away just yet.\n\n1215\n01:09:58,500 --> 01:10:00,179\nOkay, so yeah I'll do it in the same order.\n\n1216\n01:10:00,179 --> 01:10:02,610\nSo, sweet potato first.\n\n1217\n01:10:02,610 --> 01:10:03,610\nYeah.\n\n1218\n01:10:03,610 --> 01:10:05,660\nEating with his hands.\n\n1219\n01:10:05,660 --> 01:10:06,880\nForget cutlery.\n\n1220\n01:10:06,880 --> 01:10:08,699\nWho needs it.\n\n1221\n01:10:08,699 --> 01:10:10,530\nWho needs it.\n\n1222\n01:10:10,530 --> 01:10:15,110\nYeah, you're right the saltiness of the cheese\nreally compliments the sweet of the potato.\n\n1223\n01:10:15,110 --> 01:10:16,110\nYeah.\n\n1224\n01:10:16,110 --> 01:10:17,110\nAnd for those who haven't tried this type\nof sweets here in Argentina.\n\n1225\n01:10:17,110 --> 01:10:18,110\nThey're a bit gelatin like.\n\n1226\n01:10:18,110 --> 01:10:21,280\nLike they have obviously the taste of the\nflavor.\n\n1227\n01:10:21,280 --> 01:10:30,449\nLike the sweet potato or the pumpkin or the\nquince jam.\n\n1228\n01:10:30,449 --> 01:10:35,110\nBut the consistency of it is kind of in gelatin\nform.\n\n1229\n01:10:35,110 --> 01:10:36,110\nYeah, okay.\n\n1230\n01:10:36,110 --> 01:10:38,760\nAlright, so next up this is the membrillo.\n\n1231\n01:10:38,760 --> 01:10:46,429\nAnd before I bite into this I have to say\nthis one is my favorite out of these two.\n\n1232\n01:10:46,429 --> 01:10:47,429\nI love.\n\n1233\n01:10:47,429 --> 01:10:49,070\nWell anyways, I'll take a bite.\n\n1234\n01:10:49,070 --> 01:10:51,310\nI'm going to explain.\n\n1235\n01:10:51,310 --> 01:10:52,310\nMmmmm.\n\n1236\n01:10:52,310 --> 01:10:53,310\nMmmmm.\n\n1237\n01:10:53,310 --> 01:10:55,310\nHe says.\n\n1238\n01:10:55,310 --> 01:11:00,300\nThat is just so tart.\n\n1239\n01:11:00,300 --> 01:11:08,900\nAnd it just has just enough sugar that it\nis not overwhelming but it is kind of the\n\n1240\n01:11:08,900 --> 01:11:09,900\nborderline.\n\n1241\n01:11:09,900 --> 01:11:11,400\nAnd number three, on to the mystery one.\n\n1242\n01:11:11,400 --> 01:11:13,900\nThe one that neither of us has tried before.\n\n1243\n01:11:13,900 --> 01:11:20,290\nI kind of wonder if it is a new product or\nif maybe we've only just come across it.\n\n1244\n01:11:20,290 --> 01:11:21,290\nYeah, that is sweeter.\n\n1245\n01:11:21,290 --> 01:11:22,290\nYeah.\n\n1246\n01:11:22,290 --> 01:11:27,120\nI don't think it is a strong of a flavor as\nthe other two though.\n\n1247\n01:11:27,120 --> 01:11:30,120\nYeah, it is hard to tell it is pumpkin.\n\n1248\n01:11:30,120 --> 01:11:41,640\nSo, if I had to rank them I would go quince\njam membrillo and then I would do sweet potato\n\n1249\n01:11:41,640 --> 01:11:47,100\nand then a close third is the pumpkin one.\n\n1250\n01:11:47,100 --> 01:11:50,690\nSo, yeah, they're all good.\n\n1251\n01:11:50,690 --> 01:11:58,199\nIf you're in Argentina you definitely have\nto try them.\n\n1252\n01:11:58,199 --> 01:12:09,500\nYeah, and this is like the cheapest dessert\nyou can get.\n\n1253\n01:12:09,500 --> 01:12:12,570\nIt is considered the trucker's dessert.\n\n1254\n01:12:12,570 --> 01:12:14,340\nSomething you get at a truck-stop.\n\n1255\n01:12:14,340 --> 01:12:16,210\nIt seriously is.\n\n1256\n01:12:16,210 --> 01:12:26,989\nAnd to mention about the cheese it sort of\nreminds me something sort of \n\n1257\n01:12:26,989 --> 01:12:30,469\nin between a mozzarella and a cream cheese.\n\n1258\n01:12:30,469 --> 01:12:34,860\nBut it is a little bit closer to the mozzarella\non the spectrum.\n\n1259\n01:12:34,860 --> 01:12:46,110\nYou can imagine it is closer to a mozzarella\nbut it has a bit of a cream cheese consistency\n\n1260\n01:12:46,110 --> 01:12:47,820\ntoo.\n\n1261\n01:12:47,820 --> 01:13:02,010\nSo not that you've polished everything off\nyour plate tell us about the price.\n\n1262\n01:13:02,010 --> 01:13:07,130\nSo you can basically pick these up at any\nstore really.\n\n1263\n01:13:07,130 --> 01:13:12,420\nAny kind of convenience store, any kind of\ngrocery store.\n\n1264\n01:13:12,420 --> 01:13:30,580\nYou're going to find the dulce, the basically\nthe sweet of the fruit, you're going to find\n\n1265\n01:13:30,580 --> 01:13:32,151\nthese on the shelf.\n\n1266\n01:13:32,151 --> 01:13:37,820\nAnd we got ours for like 18 Pesos which is\njust like a dollar twenty five US.\n\n1267\n01:13:37,820 --> 01:13:38,910\nA dollar thirty US.\n\n1268\n01:13:38,910 --> 01:13:43,350\nAnd the cheese, and like going back to that,\nthose are huge boxes.\n\n1269\n01:13:43,350 --> 01:13:44,710\nLike 500 grams worth.\n\n1270\n01:13:44,710 --> 01:13:45,880\nThat is half a kilo.\n\n1271\n01:13:45,880 --> 01:13:47,510\nHalf a kilo.\n\n1272\n01:13:47,510 --> 01:13:56,440\nAnd you're going to get a big brick of the\ncheese, a big block of the cheese and it is\n\n1273\n01:13:56,440 --> 01:14:06,590\nprobably going to set you back anywhere between\nlet's say 60 to 70 Pesos.\n\n1274\n01:14:06,590 --> 01:14:08,190\nSo under five dollars.\n\n1275\n01:14:08,190 --> 01:14:09,800\nMore like about 4.25.\n\n1276\n01:14:09,800 --> 01:14:34,441\nSo it is the kind of meal that if you're with\na group of friends all four or five of you\n\n1277\n01:14:34,441 --> 01:14:41,400\ncan have dessert with just one pack of the\nfruit and one pack of the cheese.\n\n1278\n01:14:41,400 --> 01:14:42,400\n#eatArgentina\n\n1279\n01:14:42,400 --> 01:14:44,890\nSo this afternoon we are doing an Argentine\nsnacks taste test.\n\n1280\n01:14:44,890 --> 01:14:50,200\nSo at the very end of our stay in Buenos Aires\nSam and I hit up a convenience store and we\n\n1281\n01:14:50,200 --> 01:14:54,860\ntried to pick up candies, chocolate bars,\ncookies and just typical snacks that you can\n\n1282\n01:14:54,860 --> 01:14:57,450\npickup for just a few dollars.\n\n1283\n01:14:57,450 --> 01:15:06,480\nSo we actually meant to film that video while\nwe were still in Argentina but unfortunately\n\n1284\n01:15:06,480 --> 01:15:09,310\nI completely lost my voice.\n\n1285\n01:15:09,310 --> 01:15:11,570\nI couldn't even speak.\n\n1286\n01:15:11,570 --> 01:15:21,730\nSo we had to pack all of those snacks into\nour suitcase and bring them over to Peru.\n\n1287\n01:15:21,730 --> 01:15:29,260\nSo they got a little bit smooshed but they\nshould still taste the same.\n\n1288\n01:15:29,260 --> 01:15:32,380\nSo today we're going to be filming that video.\n\n1289\n01:15:32,380 --> 01:15:34,340\nSampling some Argentine snacks.\n\n1290\n01:15:34,340 --> 01:15:45,180\nOkay, so first up I'm trying something called\nTita.\n\n1291\n01:15:45,180 --> 01:15:51,580\nAnd it would appear this is a sweet cookie\nwith a lemon flavor.\n\n1292\n01:15:51,580 --> 01:15:54,780\nMaybe chocolate over top.\n\n1293\n01:15:54,780 --> 01:15:57,170\nLet's find out.\n\n1294\n01:15:57,170 --> 01:15:58,770\nOh man.\n\n1295\n01:15:58,770 --> 01:16:01,960\nOpen that Tita up.\n\n1296\n01:16:01,960 --> 01:16:02,960\nOkay.\n\n1297\n01:16:02,960 --> 01:16:05,989\nSo this is what it looks like.\n\n1298\n01:16:05,989 --> 01:16:08,480\nYou do get some chocolate there.\n\n1299\n01:16:08,480 --> 01:16:09,730\nLet's bite in.\n\n1300\n01:16:09,730 --> 01:16:10,730\nMmmmm.\n\n1301\n01:16:10,730 --> 01:16:11,730\nSo it is two cookies layered together.\n\n1302\n01:16:11,730 --> 01:16:14,700\nIt almost has like a lemon flavored icing\nin the middle.\n\n1303\n01:16:14,700 --> 01:16:18,430\nAnd then chocolate all over the exterior of\nit.\n\n1304\n01:16:18,430 --> 01:16:20,780\nYou like it?\n\n1305\n01:16:20,780 --> 01:16:23,920\nIt is pretty nice.\n\n1306\n01:16:23,920 --> 01:16:27,070\nI do like it.\n\n1307\n01:16:27,070 --> 01:16:32,550\nThis would be nice with a cup of tea.\n\n1308\n01:16:32,550 --> 01:16:33,550\nSmack!\n\n1309\n01:16:33,550 --> 01:16:38,150\nSo the first one that I'm trying is called\nSmack.\n\n1310\n01:16:38,150 --> 01:16:40,100\nAnd I have no idea what this is.\n\n1311\n01:16:40,100 --> 01:16:47,270\nThe cool thing about this taste test is the\nonly things that I've actually tried are the\n\n1312\n01:16:47,270 --> 01:16:48,270\nalfajores.\n\n1313\n01:16:48,270 --> 01:16:51,090\nSo all of this is completely new for me.\n\n1314\n01:16:51,090 --> 01:16:52,140\nSo opening this up.\n\n1315\n01:16:52,140 --> 01:16:54,990\nIt has like it feels light in the hand.\n\n1316\n01:16:54,990 --> 01:16:56,190\nI'm guessing it is probably a wafer.\n\n1317\n01:16:56,190 --> 01:16:57,380\nA chocolate wafer.\n\n1318\n01:16:57,380 --> 01:17:01,360\nWell, actually a wafer that has been covered\nin chocolate.\n\n1319\n01:17:01,360 --> 01:17:02,461\nSo let's try that.\n\n1320\n01:17:02,461 --> 01:17:07,440\nThis is what it looks like.\n\n1321\n01:17:07,440 --> 01:17:08,440\nMmmmm.\n\n1322\n01:17:08,440 --> 01:17:14,190\nYeah, let's have a look inside.\n\n1323\n01:17:14,190 --> 01:17:16,900\nThat is exactly what it is.\n\n1324\n01:17:16,900 --> 01:17:17,900\nThe layers.\n\n1325\n01:17:17,900 --> 01:17:18,900\nMmmmm.\n\n1326\n01:17:18,900 --> 01:17:19,900\nWow.\n\n1327\n01:17:19,900 --> 01:17:20,900\nThat's good.\n\n1328\n01:17:20,900 --> 01:17:26,160\nNormally when you have a wafer or a bar it\nis about, I don't know, I'd say about a quarter\n\n1329\n01:17:26,160 --> 01:17:32,340\nor half as thick as this.\n\n1330\n01:17:32,340 --> 01:17:36,719\nSo this is really thick.\n\n1331\n01:17:36,719 --> 01:17:46,239\nSo you get a nice big amount in your mouth.\n\n1332\n01:17:46,239 --> 01:18:04,640\nAnd I think this might be like a chocolate\nmouse on the outside.\n\n1333\n01:18:04,640 --> 01:18:07,870\nIt is quite decadent and rich.\n\n1334\n01:18:07,870 --> 01:18:10,310\nI'm going to have another bite.\n\n1335\n01:18:10,310 --> 01:18:32,070\nOkay so this one here is called Rhodesia.\n\n1336\n01:18:32,070 --> 01:18:33,070\nAnd let's see.\n\n1337\n01:18:33,070 --> 01:18:34,070\nVery colorful packaging.\n\n1338\n01:18:34,070 --> 01:18:35,690\nIt sounds like wafer cookies.\n\n1339\n01:18:35,690 --> 01:18:36,960\nAlso lemon flavored.\n\n1340\n01:18:36,960 --> 01:18:37,960\nOh.\n\n1341\n01:18:37,960 --> 01:18:40,989\nI wonder if it will be similar to Tita.\n\n1342\n01:18:40,989 --> 01:18:45,949\nYou're going to be able to compare and contrast.\n\n1343\n01:18:45,949 --> 01:18:46,949\nYeah.\n\n1344\n01:18:46,949 --> 01:18:50,910\nWell, first thing I'm noticing is the size.\n\n1345\n01:18:50,910 --> 01:18:54,179\nThis is much larger than the Tita.\n\n1346\n01:18:54,179 --> 01:18:55,860\nIt is also covered in chocolate.\n\n1347\n01:18:55,860 --> 01:18:58,390\nBut yeah, it is a different type of cookie.\n\n1348\n01:18:58,390 --> 01:19:00,670\nThis is going to be a wafer.\n\n1349\n01:19:00,670 --> 01:19:01,670\nMmmmm.\n\n1350\n01:19:01,670 --> 01:19:02,989\nIt is very crumbly inside your mouth.\n\n1351\n01:19:02,989 --> 01:19:08,450\nIt also has a, I wouldn't call it an icing,\nit is almost like a thick cream that tastes\n\n1352\n01:19:08,450 --> 01:19:09,450\na bit like lemon.\n\n1353\n01:19:09,450 --> 01:19:10,450\nIt is good.\n\n1354\n01:19:10,450 --> 01:19:11,880\nSo let's give this a shot.\n\n1355\n01:19:11,880 --> 01:19:12,880\nHahaha.\n\n1356\n01:19:12,880 --> 01:19:13,880\nHe's funny.\n\n1357\n01:19:13,880 --> 01:19:14,880\nHe's so funny.\n\n1358\n01:19:14,880 --> 01:19:16,030\nSo this is a Shot chocolate bar.\n\n1359\n01:19:16,030 --> 01:19:20,350\nAnd I can tell you that it is a chocolate\nbar.\n\n1360\n01:19:20,350 --> 01:19:22,311\nIt just has that feel in the hand.\n\n1361\n01:19:22,311 --> 01:19:26,310\nIt feels like a thick chocolate bar.\n\n1362\n01:19:26,310 --> 01:19:27,400\nWow.\n\n1363\n01:19:27,400 --> 01:19:29,570\nReally thick.\n\n1364\n01:19:29,570 --> 01:19:40,400\nAnd you can see that there is some kind of\na nut inside of it.\n\n1365\n01:19:40,400 --> 01:19:41,400\nSo let's try that.\n\n1366\n01:19:41,400 --> 01:19:42,400\nWow.\n\n1367\n01:19:42,400 --> 01:19:43,400\nThose are peanuts.\n\n1368\n01:19:43,400 --> 01:19:44,400\nMmmmmm.\n\n1369\n01:19:44,400 --> 01:19:49,280\nLet's have a look inside the chocolate bar.\n\n1370\n01:19:49,280 --> 01:19:54,340\nOh, it is so yummy.\n\n1371\n01:19:54,340 --> 01:20:05,190\nIt is so nice to have a chocolate bar that\nis filled with tonnes of nuts.\n\n1372\n01:20:05,190 --> 01:20:06,240\nReally really tasty.\n\n1373\n01:20:06,240 --> 01:20:08,670\nYeah, and you're a fan of snickers.\n\n1374\n01:20:08,670 --> 01:20:11,920\nThat has lots of peanuts so those should keep\nyou happy.\n\n1375\n01:20:11,920 --> 01:20:12,920\nIt is.\n\n1376\n01:20:12,920 --> 01:20:16,850\nSo now this one is one that I'm very familiar\nwith.\n\n1377\n01:20:16,850 --> 01:20:19,630\nI used to love Bon O Bon when I was a kid.\n\n1378\n01:20:19,630 --> 01:20:21,780\nIt was my favorite candy.\n\n1379\n01:20:21,780 --> 01:20:23,510\nSo let's open it.\n\n1380\n01:20:23,510 --> 01:20:28,250\nSo you ate that growing up in the mountainside\nby Cordoba.\n\n1381\n01:20:28,250 --> 01:20:29,250\nSo there we go.\n\n1382\n01:20:29,250 --> 01:20:32,000\nThat is what it looks like.\n\n1383\n01:20:32,000 --> 01:20:34,430\nOoh, it is like a round little ball.\n\n1384\n01:20:34,430 --> 01:20:36,370\nRound little chocolate ball.\n\n1385\n01:20:36,370 --> 01:20:37,820\nBite into it.\n\n1386\n01:20:37,820 --> 01:20:39,020\nAnd look at that.\n\n1387\n01:20:39,020 --> 01:20:40,120\nYou've got like this buttery peanut filling.\n\n1388\n01:20:40,120 --> 01:20:41,120\nAnd that is surrounded by a little wafer.\n\n1389\n01:20:41,120 --> 01:20:42,120\nThat looks so good.\n\n1390\n01:20:42,120 --> 01:20:43,120\nAnd then a layer of chocolate all around.\n\n1391\n01:20:43,120 --> 01:20:44,120\nOh, that looks good.\n\n1392\n01:20:44,120 --> 01:20:45,120\nMmmmm.\n\n1393\n01:20:45,120 --> 01:20:46,120\nI can see why you liked it.\n\n1394\n01:20:46,120 --> 01:20:47,120\nSo you got to try a Bon O Bon so it is only\nfair that I get to try one too right.\n\n1395\n01:20:47,120 --> 01:20:48,120\nSo they come in a number of different flavors.\n\n1396\n01:20:48,120 --> 01:20:49,120\nUm, because this is white I'm assuming.\n\n1397\n01:20:49,120 --> 01:20:50,120\nMaybe it is white chocolate.\n\n1398\n01:20:50,120 --> 01:20:51,120\nSo let's open that up.\n\n1399\n01:20:51,120 --> 01:20:52,120\nSo you can see that it this is the shape.\n\n1400\n01:20:52,120 --> 01:20:53,120\nOh, wow.\n\n1401\n01:20:53,120 --> 01:20:54,120\nLet's have a look inside.\n\n1402\n01:20:54,120 --> 01:20:55,120\nWow.\n\n1403\n01:20:55,120 --> 01:20:56,120\nI'm guessing that is kind of like a nut filling\nmouse.\n\n1404\n01:20:56,120 --> 01:20:57,120\nThat is really really sweet.\n\n1405\n01:20:57,120 --> 01:20:58,120\nWow.\n\n1406\n01:20:58,120 --> 01:20:59,120\nI'm really starting to feel a sugar high now.\n\n1407\n01:20:59,120 --> 01:21:00,120\nSo next up we've got something called Bonafide\nRama.\n\n1408\n01:21:00,120 --> 01:21:01,120\nRama means branch and this almost looks like\nit is going to resemble a tree trunk or even\n\n1409\n01:21:01,120 --> 01:21:02,120\na tree branch.\n\n1410\n01:21:02,120 --> 01:21:03,120\nSo let's dig in.\n\n1411\n01:21:03,120 --> 01:21:04,120\nI'm expecting white chocolate.\n\n1412\n01:21:04,120 --> 01:21:05,120\nOh, wow.\n\n1413\n01:21:05,120 --> 01:21:06,120\nSo it comes in a little container.\n\n1414\n01:21:06,120 --> 01:21:07,120\nLook at this.\n\n1415\n01:21:07,120 --> 01:21:08,120\nAre those little individuals.\n\n1416\n01:21:08,120 --> 01:21:09,120\nAnd like you get a whole bunch of them.\n\n1417\n01:21:09,120 --> 01:21:10,120\nWoah.\n\n1418\n01:21:10,120 --> 01:21:11,120\nFancy.\n\n1419\n01:21:11,120 --> 01:21:12,120\nI've never had this.\n\n1420\n01:21:12,120 --> 01:21:13,120\nFancy.\n\n1421\n01:21:13,120 --> 01:21:14,120\nSo let's see.\n\n1422\n01:21:14,120 --> 01:21:15,120\nMmmmm.\n\n1423\n01:21:15,120 --> 01:21:16,120\nWow.\n\n1424\n01:21:16,120 --> 01:21:17,120\nIt is like almost like chocolate shavings.\n\n1425\n01:21:17,120 --> 01:21:19,510\nIt is like these layers of chocolate that\nhave been shaped into little tree branches.\n\n1426\n01:21:19,510 --> 01:21:21,620\nIt is kind of an unusual shape.\n\n1427\n01:21:21,620 --> 01:21:23,239\nIt is kind of cool.\n\n1428\n01:21:23,239 --> 01:21:24,429\nAnd yeah, white chocolate.\n\n1429\n01:21:24,429 --> 01:21:25,429\nIt is good.\n\n1430\n01:21:25,429 --> 01:21:26,429\nAlright next one is Mantecol I believe.\n\n1431\n01:21:26,429 --> 01:21:27,780\nAnd I have no idea what this is.\n\n1432\n01:21:27,780 --> 01:21:32,430\nI really don't.\n\n1433\n01:21:32,430 --> 01:21:40,640\nThis one feels a lot heavier in the hand then\nthe last one so I'm guessing it is a bit thicker.\n\n1434\n01:21:40,640 --> 01:21:41,640\nOh, okay.\n\n1435\n01:21:41,640 --> 01:21:43,100\nSo this one sort of didn't survive the plane\nride.\n\n1436\n01:21:43,100 --> 01:21:44,100\nIt cracked.\n\n1437\n01:21:44,100 --> 01:21:45,100\nIt didn't melt.\n\n1438\n01:21:45,100 --> 01:21:46,100\nIt cracked though.\n\n1439\n01:21:46,100 --> 01:21:47,330\nIt is actually the perfect bite.\n\n1440\n01:21:47,330 --> 01:21:48,330\nMmmmm.\n\n1441\n01:21:48,330 --> 01:21:49,330\nOh, wow.\n\n1442\n01:21:49,330 --> 01:21:53,150\nI would have to guess that is peanut.\n\n1443\n01:21:53,150 --> 01:21:54,550\nOh, it is.\n\n1444\n01:21:54,550 --> 01:21:57,730\nYou really notice it after you've been chewing\nit for a while.\n\n1445\n01:21:57,730 --> 01:21:58,730\nSo it is like a peanut.\n\n1446\n01:21:58,730 --> 01:22:01,250\nIt is not like a chocolate bar.\n\n1447\n01:22:01,250 --> 01:22:04,400\nIt is thick but it there is no chocolate over\ntop of it.\n\n1448\n01:22:04,400 --> 01:22:05,400\nLike fudge.\n\n1449\n01:22:05,400 --> 01:22:06,400\nPeanut fudge.\n\n1450\n01:22:06,400 --> 01:22:14,780\nIt is a bit more like fudge but it is not\nquite as dense as a fudge so this is like\n\n1451\n01:22:14,780 --> 01:22:15,780\nin its own category but itself.\n\n1452\n01:22:15,780 --> 01:22:16,780\nIt is pretty good.\n\n1453\n01:22:16,780 --> 01:22:19,790\nI like it instantly because I'm a big fan\nof anything with peanuts.\n\n1454\n01:22:19,790 --> 01:22:24,270\nIn Canada I eat a lot of peanut butter so.\n\n1455\n01:22:24,270 --> 01:22:25,270\nMmmm.\n\n1456\n01:22:25,270 --> 01:22:26,270\nThis is good.\n\n1457\n01:22:26,270 --> 01:22:28,340\nAlright, so this one is called Dos Corazones.\n\n1458\n01:22:28,340 --> 01:22:29,770\nThat means two hearts.\n\n1459\n01:22:29,770 --> 01:22:31,550\nIt says chocolate con poesia.\n\n1460\n01:22:31,550 --> 01:22:32,620\nChocolate with poetry.\n\n1461\n01:22:32,620 --> 01:22:33,620\nOooh.\n\n1462\n01:22:33,620 --> 01:22:34,620\nWow.\n\n1463\n01:22:34,620 --> 01:22:35,620\nThat is the romantic one huh?\n\n1464\n01:22:35,620 --> 01:22:36,630\nLittle chocolate bite with a milk filling.\n\n1465\n01:22:36,630 --> 01:22:37,630\nLet's see.\n\n1466\n01:22:37,630 --> 01:22:38,630\nI'm almost expecting a poem in here.\n\n1467\n01:22:38,630 --> 01:22:39,630\nSeriously.\n\n1468\n01:22:39,630 --> 01:22:40,630\nMaybe there is.\n\n1469\n01:22:40,630 --> 01:22:41,630\nOh my gosh.\n\n1470\n01:22:41,630 --> 01:22:42,630\nWhat?\n\n1471\n01:22:42,630 --> 01:22:43,630\nNo way.\n\n1472\n01:22:43,630 --> 01:22:44,630\nIt does have a poem.\n\n1473\n01:22:44,630 --> 01:22:45,630\nIt does have a poem.\n\n1474\n01:22:45,630 --> 01:22:46,630\nRead it.\n\n1475\n01:22:46,630 --> 01:22:47,630\nIt says:\n\n1476\n01:22:47,630 --> 01:22:48,630\nUn poema de amor\ntengo para voz guardado\n\n1477\n01:22:48,630 --> 01:22:53,110\nuna caricia, un beso\ny este corazon apasionado.\n\n1478\n01:22:53,110 --> 01:23:06,560\nSo it says a poem of love I have for you,\na caress, a kiss in this passionate heart.\n\n1479\n01:23:06,560 --> 01:23:10,130\nThat doesn't really rhyme when you try and\ntranslate everything.\n\n1480\n01:23:10,130 --> 01:23:11,130\nWow.\n\n1481\n01:23:11,130 --> 01:23:12,130\nIt came with a poem.\n\n1482\n01:23:12,130 --> 01:23:13,130\nSo that is the go to chocolate if you're on\na date or something?\n\n1483\n01:23:13,130 --> 01:23:14,130\nYeah.\n\n1484\n01:23:14,130 --> 01:23:15,130\nAnd look, let me show you this.\n\n1485\n01:23:15,130 --> 01:23:16,130\nIt is going to start melting in my fingers.\n\n1486\n01:23:16,130 --> 01:23:17,130\nOh, look at the little love hearts.\n\n1487\n01:23:17,130 --> 01:23:18,130\nOh.\n\n1488\n01:23:18,130 --> 01:23:19,130\nLove hearts.\n\n1489\n01:23:19,130 --> 01:23:20,130\nMmmmmm.\n\n1490\n01:23:20,130 --> 01:23:21,130\nIt has like a creamy filling inside.\n\n1491\n01:23:21,130 --> 01:23:22,130\nMaybe like nugget or something?\n\n1492\n01:23:22,130 --> 01:23:23,130\nSo next up I'm trying something that I think\nis called Vauquita.\n\n1493\n01:23:23,130 --> 01:23:24,130\nSo vauquita would mean little cows so that\nis some kind of variation for the product.\n\n1494\n01:23:24,130 --> 01:23:25,130\nSo this appears to be like some kind of tablet.\n\n1495\n01:23:25,130 --> 01:23:26,130\nMaybe something like fudge.\n\n1496\n01:23:26,130 --> 01:23:27,130\nAnd it is made with dulce de leche.\n\n1497\n01:23:27,130 --> 01:23:28,130\nWell, not maybe it has to be for sure because\nthat is what it says on the package.\n\n1498\n01:23:28,130 --> 01:23:29,130\nSo let's see if we can get a closer look at\nthat.\n\n1499\n01:23:29,130 --> 01:23:30,130\nMmmmmm.\n\n1500\n01:23:30,130 --> 01:23:31,130\nIt almost looks like a brownie on camera.\n\n1501\n01:23:31,130 --> 01:23:32,130\nIt is so sweet.\n\n1502\n01:23:32,130 --> 01:23:33,130\nYou can taste the dulce de leche but it is\nalmost a little bit, a little bit sour.\n\n1503\n01:23:33,130 --> 01:23:34,130\nMore so than.\n\n1504\n01:23:34,130 --> 01:23:35,130\nYeah.\n\n1505\n01:23:35,130 --> 01:23:36,130\nYeah.\n\n1506\n01:23:36,130 --> 01:23:37,130\nIt is really good.\n\n1507\n01:23:37,130 --> 01:23:38,130\nIt is really decadent.\n\n1508\n01:23:38,130 --> 01:23:39,130\nThis one is a bit more like fudge.\n\n1509\n01:23:39,130 --> 01:23:40,130\nWow.\n\n1510\n01:23:40,130 --> 01:23:41,130\nYeah, I like it.\n\n1511\n01:23:41,130 --> 01:23:42,130\nSo this one is called Bocadito Chipi.\n\n1512\n01:23:42,130 --> 01:23:43,130\nTotally new for me.\n\n1513\n01:23:43,130 --> 01:23:44,130\nAgain, no idea what this is.\n\n1514\n01:23:44,130 --> 01:23:45,130\nIt is tiny.\n\n1515\n01:23:45,130 --> 01:23:46,130\nIt is a little square chocolate.\n\n1516\n01:23:46,130 --> 01:23:47,130\nOh, look at that.\n\n1517\n01:23:47,130 --> 01:23:48,130\nOh, is it white and dark.\n\n1518\n01:23:48,130 --> 01:23:49,130\nYeah, so you've got a layer of white chocolate\non top, milk chocolate on the bottom and it\n\n1519\n01:23:49,130 --> 01:23:50,130\nlooks like it may have little bits of peanuts.\n\n1520\n01:23:50,130 --> 01:23:51,130\nPeanuts maybe?\n\n1521\n01:23:51,130 --> 01:23:52,130\nOr torrone?\n\n1522\n01:23:52,130 --> 01:23:53,130\nMaybe turrone.\n\n1523\n01:23:53,130 --> 01:23:54,130\nWhat is this?\n\n1524\n01:23:54,130 --> 01:23:55,130\nDoes it say?\n\n1525\n01:23:55,130 --> 01:23:56,130\nPeanuts.\n\n1526\n01:23:56,130 --> 01:23:57,130\nToasted peanuts.\n\n1527\n01:23:57,130 --> 01:23:58,130\nMmmmm.\n\n1528\n01:23:58,130 --> 01:23:59,130\nThat is kind of nice.\n\n1529\n01:23:59,130 --> 01:24:00,130\nIf you can't decide between milk chocolate\nor white chocolate this one gives you both.\n\n1530\n01:24:00,130 --> 01:24:01,130\nAlright so next up we have mentitas and these\nare little chocolate peppermint patties.\n\n1531\n01:24:01,130 --> 01:24:02,130\nAnd I'm going to be honest with you I've had\na few of these since I've been here.\n\n1532\n01:24:02,130 --> 01:24:03,130\nWhen I went to this little bakery called La\nPasta Frola to get our alfajores, our artesanal\n\n1533\n01:24:03,130 --> 01:24:04,130\nalfajores I saw these little mints.\n\n1534\n01:24:04,130 --> 01:24:05,130\nAnd I thought oh I've got to get a few of\nthese.\n\n1535\n01:24:05,130 --> 01:24:06,130\nAnd he's been addicted ever since.\n\n1536\n01:24:06,130 --> 01:24:07,130\nThese are awesome.\n\n1537\n01:24:07,130 --> 01:24:08,130\nSo let's try it here.\n\n1538\n01:24:08,130 --> 01:24:09,130\nMmmmm.\n\n1539\n01:24:09,130 --> 01:24:10,130\nWow.\n\n1540\n01:24:10,130 --> 01:24:11,130\nSo, if you've ever had After Eight or York\nPeppermint patties or Junior Mints then you\n\n1541\n01:24:11,130 --> 01:24:12,130\nknow what these taste like.\n\n1542\n01:24:12,130 --> 01:24:13,130\nThese are just your classic chocolate mint\nand it is very refreshing and very minty.\n\n1543\n01:24:13,130 --> 01:24:14,130\nAnd very chocolate-y.\n\n1544\n01:24:14,130 --> 01:24:15,130\nSo I love it.\n\n1545\n01:24:15,130 --> 01:24:16,130\nSo this one here is Bocadito Bonafide and\nit is a wafer cookie filled with dulce de\n\n1546\n01:24:16,130 --> 01:24:17,130\nleche.\n\n1547\n01:24:17,130 --> 01:24:18,130\nCovered in chocolate.\n\n1548\n01:24:18,130 --> 01:24:19,130\nLet's see.\n\n1549\n01:24:19,130 --> 01:24:20,130\nWow.\n\n1550\n01:24:20,130 --> 01:24:21,130\nI'm starting to get full this.\n\n1551\n01:24:21,130 --> 01:24:22,130\nThis is too much chocolate.\n\n1552\n01:24:22,130 --> 01:24:23,130\nOh man.\n\n1553\n01:24:23,130 --> 01:24:24,130\nIt is already gooey in the package.\n\n1554\n01:24:24,130 --> 01:24:25,130\nThat one didn't fair as well did it?\n\n1555\n01:24:25,130 --> 01:24:26,130\nOh my gosh.\n\n1556\n01:24:26,130 --> 01:24:27,130\nOh my gosh.\n\n1557\n01:24:27,130 --> 01:24:28,130\nOkay, this is messy.\n\n1558\n01:24:28,130 --> 01:24:29,130\nOh wow is that like a jam?\n\n1559\n01:24:29,130 --> 01:24:30,130\nNo, it is filled with dulce de leche but it\nis kind of liquid-y.\n\n1560\n01:24:30,130 --> 01:24:31,130\nSo it has dripped all over my face and all\nover my hands.\n\n1561\n01:24:31,130 --> 01:24:32,130\nIt is good.\n\n1562\n01:24:32,130 --> 01:24:33,130\nIt is just messy.\n\n1563\n01:24:33,130 --> 01:24:34,130\nDon't look at me.\n\n1564\n01:24:34,130 --> 01:24:35,130\nSo now it is time for me to try my Alfajor\nand this is my favorite dessert slash snack\n\n1565\n01:24:35,130 --> 01:24:36,130\nin Argentina.\n\n1566\n01:24:36,130 --> 01:24:37,130\nWe've been eating Alfajores like there is\nno tomorrow.\n\n1567\n01:24:37,130 --> 01:24:38,130\nBut mostly from Havanna and from another place\nso this is a brand I haven't tried yet.\n\n1568\n01:24:38,130 --> 01:24:39,130\nBut I am excited about it.\n\n1569\n01:24:39,130 --> 01:24:40,130\nAnd when it comes out it kind of looks like,\nif you're from Canada or the US, it kind of\n\n1570\n01:24:40,130 --> 01:24:41,130\nlooks like a wagon wheel.\n\n1571\n01:24:41,130 --> 01:24:42,130\nIt has that same type of shape.\n\n1572\n01:24:42,130 --> 01:24:43,130\nAnd this one surprisingly didn't get too smushed\nin the airplane.\n\n1573\n01:24:43,130 --> 01:24:44,130\nThere is another one that totally got crushed\nwhich we're not even going to put in this\n\n1574\n01:24:44,130 --> 01:24:45,130\nvideo because it would look awful.\n\n1575\n01:24:45,130 --> 01:24:46,130\nBut we are going to try this one here.\n\n1576\n01:24:46,130 --> 01:24:47,130\nMmmmm.\n\n1577\n01:24:47,130 --> 01:24:48,130\nOh wow.\n\n1578\n01:24:48,130 --> 01:24:49,130\nLet's have a look inside.\n\n1579\n01:24:49,130 --> 01:24:50,130\nYeah, look at all of the dulce de leche.\n\n1580\n01:24:50,130 --> 01:24:51,130\nOh.\n\n1581\n01:24:51,130 --> 01:24:52,130\nAnd that is a crumbly cookie.\n\n1582\n01:24:52,130 --> 01:24:53,130\nYes, this is really really tasty.\n\n1583\n01:24:53,130 --> 01:24:54,130\nWow.\n\n1584\n01:24:54,130 --> 01:24:55,130\nYou know what, this might be my last alfajor\nfor months if not years because we are now\n\n1585\n01:24:55,130 --> 01:24:56,130\ngone from Argentina and I'm going to savor\nthis one.\n\n1586\n01:24:56,130 --> 01:24:57,130\nAnd last but not least we're doing one more\nalfajor This one is the Terrabus brand.\n\n1587\n01:24:57,130 --> 01:24:58,130\nAnd it says three layers of cake.\n\n1588\n01:24:58,130 --> 01:24:59,130\nIt says torta so I have a feeling this should\nbe a softer alfajor instead of cookies I'm\n\n1589\n01:24:59,130 --> 01:25:00,130\nexpecting like more moist layers.\n\n1590\n01:25:00,130 --> 01:25:01,130\nThis is going to be a big one.\n\n1591\n01:25:01,130 --> 01:25:02,130\nThat does look big.\n\n1592\n01:25:02,130 --> 01:25:03,130\nOh, I think it is the biggest one yet.\n\n1593\n01:25:03,130 --> 01:25:04,130\nI'm full.\n\n1594\n01:25:04,130 --> 01:25:05,130\nWoah!\n\n1595\n01:25:05,130 --> 01:25:06,130\nMan.\n\n1596\n01:25:06,130 --> 01:25:07,130\nGigantic!\n\n1597\n01:25:07,130 --> 01:25:08,130\nThere we have it.\n\n1598\n01:25:08,130 --> 01:25:09,130\nA triple one.\n\n1599\n01:25:09,130 --> 01:25:10,130\nAnd look if you take a closer look you can\nactually see the dulce de leche in there.\n\n1600\n01:25:10,130 --> 01:25:11,130\nDo you see that?\n\n1601\n01:25:11,130 --> 01:25:12,130\nYeah, you can.\n\n1602\n01:25:12,130 --> 01:25:13,130\nLook at that.\n\n1603\n01:25:13,130 --> 01:25:14,130\nMan, oh man.\n\n1604\n01:25:14,130 --> 01:25:15,130\nSeriously decadent.\n\n1605\n01:25:15,130 --> 01:25:16,130\nAlright, let's do this.\n\n1606\n01:25:16,130 --> 01:25:17,130\nMmmmm.\n\n1607\n01:25:17,130 --> 01:25:18,130\nThat is all chocolate.\n\n1608\n01:25:18,130 --> 01:25:19,130\nChocolate filling, with dulce de leche layers\nin between, and then it is all bathed in chocolate\n\n1609\n01:25:19,130 --> 01:25:20,130\nagain.\n\n1610\n01:25:20,130 --> 01:25:21,130\nSo much chocolate.\n\n1611\n01:25:21,130 --> 01:25:22,130\nOh my gosh.\n\n1612\n01:25:22,130 --> 01:25:23,130\nAnd you're so full.\n\n1613\n01:25:23,130 --> 01:25:24,130\nI'm done.\n\n1614\n01:25:24,130 --> 01:25:25,130\nIt is good but I'm done.\n\n1615\n01:25:25,130 --> 01:25:26,130\nThat was enough snacks guys.\n\n1616\n01:25:26,130 --> 01:25:27,130\nOut!\n\n1617\n01:25:27,130 --> 01:25:28,130\nSo that concludes our Argentine food taste\ntest.\n\n1618\n01:25:28,130 --> 01:25:29,130\nWe are stuffed, we're on a sugar high.\n\n1619\n01:25:29,130 --> 01:25:30,130\nSo now it is over to you.\n\n1620\n01:25:30,130 --> 01:25:31,130\nHave you tried any foods from Argentina before?\n\n1621\n01:25:31,130 --> 01:25:32,130\nAny kinds of snacks, chocolates.\n\n1622\n01:25:32,130 --> 01:25:33,130\nAnything like that?\n\n1623\n01:25:33,130 --> 01:25:34,130\nSo if you're looking to pick any of these\nup they're really cheap.\n\n1624\n01:25:34,130 --> 01:25:35,130\nI think everything single one of these costs\nless than a dollar so you can load up on these\n\n1625\n01:25:35,130 --> 01:25:36,130\nif you're in Buenos Aires or another city\nin Argentina.\n\n1626\n01:25:36,130 --> 01:25:37,130\nAnd please do let us know if you're tried\nthem before or if any of them look good or\n\n1627\n01:25:37,130 --> 01:25:38,130\nwhich ones you'd like to try yourself.\n\n1628\n01:25:38,130 --> 01:25:39,130\nAnd remember to eat in moderation.\n\n1629\n01:25:39,130 --> 01:25:40,130\nYes, because we need a siesta now.\n\n1630\n01:25:40,130 --> 01:25:41,130\nDon't do what we did.\n\n1631\n01:25:41,130 --> 01:25:42,130\nSo for today's lunch we are eating at El Palacio\nde la Papa Frita.\n\n1632\n01:25:42,130 --> 01:25:43,130\nThat is the French Fry Palace.\n\n1633\n01:25:43,130 --> 01:25:44,130\nAnd actually here they specialize in potatoes.\n\n1634\n01:25:44,130 --> 01:25:45,130\nFried potatoes.\n\n1635\n01:25:45,130 --> 01:25:46,130\nAnd they have so many different varieties.\n\n1636\n01:25:46,130 --> 01:25:47,130\nSo what we've done is order a basket, as a\nbit of a sampler, showcasing the best of the\n\n1637\n01:25:47,130 --> 01:25:48,130\nbest.\n\n1638\n01:25:48,130 --> 01:25:49,130\nAnd I think that is coming.\n\n1639\n01:25:49,130 --> 01:25:50,130\nThe potatoes have arrived.\n\n1640\n01:25:50,130 --> 01:25:51,130\nYes, do you want to tell us how found this\nplace?\n\n1641\n01:25:51,130 --> 01:25:52,130\nYeah, um, one of the great things about our\nYouTube channel is the community we have around\n\n1642\n01:25:52,130 --> 01:25:53,130\nit.\n\n1643\n01:25:53,130 --> 01:25:54,130\nWe so appreciate everyone who watches our\nvideos and even more so for people who leave\n\n1644\n01:25:54,130 --> 01:25:55,130\ncomments.\n\n1645\n01:25:55,130 --> 01:25:56,130\nAnd they give helpful tips of restaurants\nand place to go to.\n\n1646\n01:25:56,130 --> 01:25:57,130\nSo this was a recommendation from a recent\ncomment and we realized hey this is not too\n\n1647\n01:25:57,130 --> 01:25:58,130\nfar from our place.\n\n1648\n01:25:58,130 --> 01:25:59,130\nWe were kind of craving.\n\n1649\n01:25:59,130 --> 01:26:00,130\nLet's check it out.\n\n1650\n01:26:00,130 --> 01:26:01,130\nLet's eat some potatoes.\n\n1651\n01:26:01,130 --> 01:26:02,130\nWe're kind of craving potatoes so here we\nare.\n\n1652\n01:26:02,130 --> 01:26:03,130\nSo enough yackity yack yack.\n\n1653\n01:26:03,130 --> 01:26:04,130\nLet's actually try these.\n\n1654\n01:26:04,130 --> 01:26:05,130\nOkay, so the most famous potato that they\nhave here is called papa souffle.\n\n1655\n01:26:05,130 --> 01:26:06,130\nAnd as you can see it is like blown-up like\na little bubble.\n\n1656\n01:26:06,130 --> 01:26:07,130\nAnd they're kind of secretive about how these\nare made.\n\n1657\n01:26:07,130 --> 01:26:08,130\nI've heard a few different theories.\n\n1658\n01:26:08,130 --> 01:26:09,130\nSome people say it is because they soak the\npotatoes in cold water and then fry them.\n\n1659\n01:26:09,130 --> 01:26:10,130\nOther people have told me that they use really\nhigh heat when they're cooking them and that\n\n1660\n01:26:10,130 --> 01:26:11,130\nresults in like a little bubble potato.\n\n1661\n01:26:11,130 --> 01:26:12,130\nUm, so yeah, I don't actually know the truth.\n\n1662\n01:26:12,130 --> 01:26:13,130\nSo if you know the truth leave us a little\ncomment.\n\n1663\n01:26:13,130 --> 01:26:14,130\nUm, but actually I remember trying these potatoes\nwhen I first moved to Argentina.\n\n1664\n01:26:14,130 --> 01:26:15,130\nWhen I was six years old.\n\n1665\n01:26:15,130 --> 01:26:16,130\nAnd I love these.\n\n1666\n01:26:16,130 --> 01:26:17,130\nI just thought it was the coolest thing ever.\n\n1667\n01:26:17,130 --> 01:26:18,130\nBubble potatoes, so it is nice to be having\nthem again.\n\n1668\n01:26:18,130 --> 01:26:19,130\nAnd yeah, it is just air inside but you want\nto be careful when you bite into it because\n\n1669\n01:26:19,130 --> 01:26:20,130\nlike there is so much steam that comes out.\n\n1670\n01:26:20,130 --> 01:26:21,130\nI don't know if you can see that but it is\nstill steaming.\n\n1671\n01:26:21,130 --> 01:26:22,130\nOkay, and the one have right there is called\nRejilla which means fence.\n\n1672\n01:26:22,130 --> 01:26:23,130\nIt can mean a few different things but let's\ngo with fence.\n\n1673\n01:26:23,130 --> 01:26:24,130\nYes, it does look like a fence.\n\n1674\n01:26:24,130 --> 01:26:25,130\nCriss-crossed.\n\n1675\n01:26:25,130 --> 01:26:26,130\nYeah, it is criss-crossed.\n\n1676\n01:26:26,130 --> 01:26:27,130\nNice texture there.\n\n1677\n01:26:27,130 --> 01:26:28,130\nYeah, it looks like a crinkle chip here.\n\n1678\n01:26:28,130 --> 01:26:29,130\nSo, let's try it.\n\n1679\n01:26:29,130 --> 01:26:30,130\nIt is really crunchy.\n\n1680\n01:26:30,130 --> 01:26:31,130\nYeah.\n\n1681\n01:26:31,130 --> 01:26:32,130\nWow.\n\n1682\n01:26:32,130 --> 01:26:33,130\nIs it almost like a chip?\n\n1683\n01:26:33,130 --> 01:26:34,130\nYeah, it is almost more like a potato chip\nthan it is a french fry.\n\n1684\n01:26:34,130 --> 01:26:35,130\nYeah, than it is a french fry.\n\n1685\n01:26:35,130 --> 01:26:36,130\nI like it.\n\n1686\n01:26:36,130 --> 01:26:37,130\nNice and salty.\n\n1687\n01:26:37,130 --> 01:26:38,130\nOkay, so this is a more familiar potato.\n\n1688\n01:26:38,130 --> 01:26:39,130\nThis one is called Papa Baston.\n\n1689\n01:26:39,130 --> 01:26:40,130\nWhich means like a stick or a cane.\n\n1690\n01:26:40,130 --> 01:26:41,130\nAnd it just looks like a regular french fry.\n\n1691\n01:26:41,130 --> 01:26:42,130\nMaybe a little bit thicker.\n\n1692\n01:26:42,130 --> 01:26:43,130\nSo yeah, that tastes like a regular potato\nor regular french fry.\n\n1693\n01:26:43,130 --> 01:26:44,130\nMmm, so yeah good.\n\n1694\n01:26:44,130 --> 01:26:45,130\nNot as exciting as the souffle but not bad.\n\n1695\n01:26:45,130 --> 01:26:46,130\nAlright, and the last one for me to try here\nis the Noisette.\n\n1696\n01:26:46,130 --> 01:26:47,130\nIt just looks like a tiny little ball.\n\n1697\n01:26:47,130 --> 01:26:48,130\nA little marble.\n\n1698\n01:26:48,130 --> 01:26:49,130\nA little marble.\n\n1699\n01:26:49,130 --> 01:26:50,130\nThere you go.\n\n1700\n01:26:50,130 --> 01:26:51,130\nMmmmm.\n\n1701\n01:26:51,130 --> 01:26:52,130\nThat's good.\n\n1702\n01:26:52,130 --> 01:26:53,130\nThat, I mean it is almost a bit like a like\na mashed potato really.\n\n1703\n01:26:53,130 --> 01:26:54,130\nBecause you have the, you just have the coating\nand you're mostly tasting the inside of the\n\n1704\n01:26:54,130 --> 01:26:55,130\npotato.\n\n1705\n01:26:55,130 --> 01:26:56,130\nI think it is supposed to be French style.\n\n1706\n01:26:56,130 --> 01:26:57,130\nNoisette.\n\n1707\n01:26:57,130 --> 01:26:58,130\nCute little petite Noisette.\n\n1708\n01:26:58,130 --> 01:26:59,130\nSo that concludes the four main types of potato\nyou can get at this restaurant.\n\n1709\n01:26:59,130 --> 01:27:00,130\nThey have a few others.\n\n1710\n01:27:00,130 --> 01:27:01,130\nThey have mashed potato and things like that\nbut that is not so exciting.\n\n1711\n01:27:01,130 --> 01:27:02,130\nYeah, um, and we got it with a side because\nwe didn't want to be having just potatoes.\n\n1712\n01:27:02,130 --> 01:27:03,130\nYeah, so what is this?\n\n1713\n01:27:03,130 --> 01:27:04,130\nThis here is the Chorizo.\n\n1714\n01:27:04,130 --> 01:27:05,130\nThat is basically a gigantic sausage.\n\n1715\n01:27:05,130 --> 01:27:06,130\nLook at how big that is.\n\n1716\n01:27:06,130 --> 01:27:07,130\nAnd I'm really enjoying this.\n\n1717\n01:27:07,130 --> 01:27:08,130\nI took a bite of mine so far and like that\nis is very lean meat.\n\n1718\n01:27:08,130 --> 01:27:09,130\nIt doesn't have chunks of fat and sometimes\nyou get Chorizo with these nasty chewy balls.\n\n1719\n01:27:09,130 --> 01:27:10,130\nWow, they really know how to do their sausages\nhere in Argentina.\n\n1720\n01:27:10,130 --> 01:27:11,130\nThey just put the sausages from like Canada\nor the US in shame.\n\n1721\n01:27:11,130 --> 01:27:12,130\nNorth American hotdogs.\n\n1722\n01:27:12,130 --> 01:27:13,130\nIt puts them to shame.\n\n1723\n01:27:13,130 --> 01:27:14,130\nAnd you're eating it the proper Argentine\nway with Chimichurri.\n\n1724\n01:27:14,130 --> 01:27:15,130\nYou can't have meat without Chimichurri.\n\n1725\n01:27:15,130 --> 01:27:16,130\nAnd this is made with garlic and a few different\nmystery spices.\n\n1726\n01:27:16,130 --> 01:27:17,130\nI don't even know exactly.\n\n1727\n01:27:17,130 --> 01:27:18,130\nAnd olive oil base I believe.\n\n1728\n01:27:18,130 --> 01:27:19,130\nBut it is so good.\n\n1729\n01:27:19,130 --> 01:27:20,130\nIt gives it a bit of extra flavor.\n\n1730\n01:27:20,130 --> 01:27:21,130\nMmmm.\n\n1731\n01:27:21,130 --> 01:27:22,130\nIt is nice and garlic-y.\n\n1732\n01:27:22,130 --> 01:27:23,130\nYou're going to want to keep your distance\nafter this.\n\n1733\n01:27:23,130 --> 01:27:24,130\nFeeling satisfied after all of those potatoes?\n\n1734\n01:27:24,130 --> 01:27:25,130\nOh man, once again we were defeated by this\nmeal.\n\n1735\n01:27:25,130 --> 01:27:26,130\nWe couldn't quite finish it.\n\n1736\n01:27:26,130 --> 01:27:27,130\nThe portion was that huge.\n\n1737\n01:27:27,130 --> 01:27:28,130\nWe ate about half.\n\n1738\n01:27:28,130 --> 01:27:29,130\nGigantic.\n\n1739\n01:27:29,130 --> 01:27:30,130\nOkay, let's talk about price point then.\n\n1740\n01:27:30,130 --> 01:27:31,130\nSo in total that meal came to 200 Pesos.\n\n1741\n01:27:31,130 --> 01:27:32,130\nSo the chorizo sausage were 50 each and the\nfries were 90.\n\n1742\n01:27:32,130 --> 01:27:33,130\nSo actually, so sorry that is 190 then.\n\n1743\n01:27:33,130 --> 01:27:34,130\nYeah, not bad.\n\n1744\n01:27:34,130 --> 01:27:35,130\nSo really good value.\n\n1745\n01:27:35,130 --> 01:27:36,130\nI mean that is like $13 US dollars and we\nwere stuffed.\n\n1746\n01:27:36,130 --> 01:27:37,130\nThe two of us couldn't even finish that.\n\n1747\n01:27:37,130 --> 01:27:38,130\nSo, I can't recommend this place more highly.\n\n1748\n01:27:38,130 --> 01:27:39,130\nLike this was an awesome suggestion from a\nYouTube viewer and definitely if you have\n\n1749\n01:27:39,130 --> 01:27:40,130\na chance to come here do it.\n\n1750\n01:27:40,130 --> 01:27:41,130\nEat some potatoes.\n\n1751\n01:27:41,130 --> 01:27:41,142\nCome get stuffed and then go for a nice long\nwalk afterwards.\n\n", "original_filename": "20170410 - ULTIMATE Argentina Food Tour ≡ƒçª≡ƒç╖ ∩╜£ Iconic Street Foods & Best Restaurants in Buenos Aires & Beyond.en.srt", "missing_transcript": false} {"id": "b86fae52bfbadae4", "content_hash": "4919636fb6536343d0ef49150031f0fd90c892f8", "video_id": "vUwC10DOSG0", "url": "https://www.youtube.com/watch?v=vUwC10DOSG0", "position": 23, "published_at": "2017-04-10T15:26:10Z", "video_date": "2017-04-10", "title": "Ultimate Taipei Food Tour 🇹🇼 | Best Street Eats, Night Markets & Iconic Taiwanese Dishes", "youtube_title": "Ultimate Taipei Food Tour 🇹🇼 | Best Street Eats, Night Markets & Iconic Taiwanese Dishes", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 151395, "tags": "taiwanese food,taiwanese food guide,臺灣菜,taiwanese food compilation,taiwan food compilation,food compilation taiwan,taiwan food,taipei food guide,taipei taiwan food,taipei food,taipei taiwan,taiwanese street food,taiwanese cuisine,taiwan street food,taiwanese food review,what to eat in taiwan,taipei streed food,臺灣料理,what to eat in taipei,taipei food review,taiwan what to eat,food compilation,food review,taiwan,taipei,food,travel,Táiwāncài,taiwanese,Vlogs", "tags_list": ["taiwanese food", "taiwanese food guide", "臺灣菜", "taiwanese food compilation", "taiwan food compilation", "food compilation taiwan", "taiwan food", "taipei food guide", "taipei taiwan food", "taipei food", "taipei taiwan", "taiwanese street food", "taiwanese cuisine", "taiwan street food", "taiwanese food review", "what to eat in taiwan", "taipei streed food", "臺灣料理", "what to eat in taipei", "taipei food review", "taiwan what to eat", "food compilation", "food review", "taiwan", "taipei", "food", "travel", "Táiwāncài", "taiwanese", "Vlogs"], "text": "Hello again from Taipei (臺北市). Today we're on a bit of a food mission. We've been hearing about Din Tai Fung (鼎泰豐 - 鼎泰丰). Apparently, they specialize in soup dumplings. So that is what we're going to try today. We absolutely love dumplings so any excuse for us to eat dumplings is always a good one and yeah it is another rainy day in Taipei (臺北市) so we figured let's plan our day around food. Let's go eat. Yes, and this place opens at ten in the morning and we are expecting huge lines. So we're here early let's go get in line. So we got here just as the place was opening at ten in the morning and we already have probably about fifty people in front of us standing in line. The good thing is they are handing out a menu to everyone who is waiting so you can have an idea of what you want to order and then your food will be ready sooner. So we are currently placing our order. Of course we're going for the classic Xiaolongbao (小笼包 - 小籠包). Gotta get those. What else? We're still deciding what else. Still deciding what else. It is a big menu. It is a huge menu. Look at that. So many choices. The location we're at has four floors and right now we're heading up to the third one. I'm guessing the other ones are full already. Well, we made it. We're out of the rain and we got a table. It wasn't that long of a wait. No, like five minutes. So. No, I would say a bit more. Okay maybe ten. Fifteen. Ten or fifteen but haha. Maybe I was just so excited to be here that time is just going so fast. Time sped up. So our tea is already here. They gave us free Oolong tea (烏龍茶 - 乌龙茶). You do get free Oolong tea (烏龍茶 - 乌龙茶) and we've finally. Oh and you also get slices of ginger as well too. Yeah, that is where the dumplings. That is for the dumplings and we finally decided on our menu. So we're getting ah if you look down here we're getting pork xiao long bao (小笼包 - 小籠包) which is we're getting the ten pieces. Oh. And we're also getting for dessert we're getting a taro xiaolongbao (芋泥小包) and we're only getting five of those. So that should be sweet inside and then we also have a noodle dish. Noodles with spicy sesame and peanut sauce (擔擔麵). So really looking forward to that. And is there one else oh yeah. Sticky rice in a wrap with pork. So that is probably going to be like a lotus leaf wrap. So yeah we're just at this point waiting for everything to arrive and oh are we ever hungry. We basically skipped breakfast for this. Alright so before coming here we were reading the history of the place and apparently the man who started this Yang he used to run a shop where he sold cooking oil and like that was his business but apparently when that industry started to change and people weren't buying as much cooking oil anymore he had to come up with a new business idea so he and his wife decided okay we're going to sell soup dumplings and like they became such a huge hit that today they have locations not only across Taipei (臺北市) and Taiwan (中華民國) but also around the world in places like LA, Hong Kong. So yeah, pretty cool story and now we're waiting for the food. This is the look of excitement. So the star of the meal has arrived. The Xiaolongbao (小笼包 - 小籠包) is here on the table in real life. And this is cool. So you eat it with a special sauce and they actually give you instructions on how it is done. So here in the restaurant they actually give you a guide how to enjoy Xiao long bao (小笼包 - 小籠包). This is how you eat it. Um, and they basically explain how to prepare the sauce so we're going to try our hand at this. The waiter actually wanted to make it for us and we're like no. We are filming this. Haha. So allow me to demonstrate. Okay so first up we have our little plate with ginger right here. So it says put some soy sauce and vinegar. So it is one part soy sauce. One part soy sauce. And three parts vinegar. I'd say that is about the right vinegar. Next up we grab our little Xiaolongbao (小笼包 - 小籠包) and dip it into the sauce. Once it has been dipped we place it on the spoon. Let us see what is next. Oh, let's not forget you have to poke a little hole to let out the soupy broth that is hiding in there. Can you see that. Oh my gosh. Oh wow look at it seeping out. Pouring out. And then then you take some of the ginger from the plate add it on top and it all goes in in one bite. Is that too big for one bite? Try. Mmmm. Is that tasty? Wow. That is amazing. That is so juicy. Oh man. Is that one of the best dumplings you've ever had? It really is. I'm so glad we came here and stood in line. This is worth it. Okay Sam, let's see if you were paying attention to the instructions. There is a lot going on so okay first up we're going to grab it. I'm going to try not to break the soupiness of it. Dip it in here. Put it in the spoon. Grab a piece of ginger. No no no. What do you do first to the dumpling? Oh, I've got to break it open. Release the juices. Gotta pierce it. Oh, there we go. It is coming out. There you go. There we go. Oh my. Alright. Now I'll grab a piece of ginger. Just like that. And all in at once. Oh yeah. Hahaha. Mmmm. Isn't that amazing? Wow. It is just like. There is two things that come to mind right away and the first being the quality of the soup inside. So the second thing is the skin of the dumpling. It is just so thin and it such a wonderful it is almost I wouldnt' call it a buttery taste but it just has a nice texture in your mouth. Yeah. Oh, this is so good. I was reading apparently the chefs who have been training at this they can roll out twenty dumpling skins per minute. Which is insane. That is insane. Insanity. That is like one every three seconds. Right? Yeah, I know three seconds per dumpling. Wow. That is crazy. Wow. Okay so we have ordered other dishes but before we move on can we just admire this dumpling a little bit longer. Can you see the soupiness in there. Is that in focus? Yeah, you can tell. Look at that. And the dumpling on top you've probably noticed it has the perfect swirl. Apparently, the chefs have to pinch it eighteen times to get that beautiful shape. So I mean like the amount of detail that goes into this is crazy. And it is so tasty. So I'm just going to keep eating them. Let's go for another. Release the soup. Oh la lah. More ginger. Let's put lots of ginger in there. I'm not afraid of ginger. Haha. And in it goes again. Mmmm. Wonderful isn't it? Alright, so the Xiaolongbao (小笼包 - 小籠包) is amazing but we did order more food so we have to move on. We did. So we've moving on to noodles that are in a peanut and a spicy sauce (擔擔麵). So yeah. Yeah, peanut and sesame. Yeah, it has got sesame. That look so good. So I'm just going to give it a real good mix here. Yeah, just basically trying to soak up all of the noodles in the sauce. Alright. I love peanut sauce. Me too. So I'm super excited. I'm really excited for this one I have to admit. Okay. Mmmm. Look at you go. Oh man. Sam doesn't waste any time. Wow. You, oh it is spicy. It is one of those things where you can tell it is spicy as soon you have it but then as you're swallowing it is like woah. Oh my. So yeah, really nice and spicy. You really taste the peanut and you also really taste the sesame sauce too. And it is just so good. It is kind of sweet. It is a combination of being sweet and spicy and I just love that and the texture of the noodles they are quite dense noodles. So really like that. Big hit instantly. Okay so now I'm going to try the noodles and one of the waitresses just came over and told us apparently we have to stir it more because there is still lots of sauce left at the bottom. So let's obey. Let's give it a real good mix Audrey. Let's make sure we're doing this the right way. That we're getting all that saucey goodness. I think that looks good. I can't wait for you to try this I think you're going to really like it. Let's see. And the one thing that we've now been in Taipei (臺北市) for this is what our third or fourth day. And my gosh is this ever a city for foodies. Like if you're into food this is the place where you've gotta come. That is amazing. It is like so nutty. Nutty and sweet and spicy. It is an amazing combination of flavors. I like this a lot. And we weren't even going to order this. Sam was like eh I don't know this sounds kind of plain but this is the star. Okay, time to move on to the third dish. Yeah, so we've got sticky rice wrapped with pork (糯米雞 - 糯米鸡). So what I'm going to do is just try to dissect that to see. Oh, look at that. You can see the pork right there. Oh my. Oh, look at those colors. Turn it back around. Show us that baby. It is so sticky. There we go. Look at that. Look at those colors. So I'm going to go in for the pork and obviously the sticky rice (糯米雞 - 糯米鸡). That pork looks so juicy. Oh, my gosh. It might be like along with what the Xiao Long Bao (小笼包 - 小籠包) I actually like that even more than the noodles and that is saying a lot because I love the noodles. It is just that pork is so juicy and so fatty. It has just got so much flavor to it and then the sticky rice really enhances it. Oh, loving it. This is just like an awesome meal man. This is so good. So I've already been sampling the rice and that is pretty good. If you take a look at the plate I think what makes it so special is that is has a little bit of fat that adds juiciness but like it is not chewy fat that you wouldn't want. It is just like that fat that just melts in your mouth and adds flavor. Yeah. Exactly. And just look at the color of that meat. It is just so amazing. Mmmm. So yeah I'm going in for bite number two while you're holding the camera. Quality control. Look at that. Look at the pork. Look at those colors. It is like a golden brown. I know. And literally it just melts in your mouth. We finished every last morsel of our mains so now we're moving on to dessert. Yeah, so we're trying Taro Xiaolongbao (小笼包 - 小籠包). Yeah. Going back to the Xiao Long Bao (小笼包 - 小籠包). Okay, that is the star of this restaurant. I can't wait to try this. I bet it is going to be amazing. Mmmm. Oh yeah. Wow. The taro is just so sweet and then it is just so rich and creamy inside of my mouth and so piping hot and warm. Yeah, it was still steaming when they brought it. It makes the perfect dessert. Okay, so my turn to try it. I actually had my eye on the chocolate dumplings but those cost a lot more so we figured let's try taro instead. So yeah, this is made with taro root. I've never tried that before. So I'm going to take a half bite so I can show you what it looks like inside. Mmmm. Mmmm. It is like purple. Wow. That is like manioc. Like sweetened manioc. Do you like it? Mmmm. What do you think? It was not what I was expecting but it is not bad. Lasting impressions of Din Tai Fung (鼎泰豐 - 鼎泰丰). Oh, this place was fantastic. Not only was the food really good but the service was very attentive. So in terms of the price point looking here it is five hundred and twenty eight Taiwan dollars which is sixteen dollars and fifty cents US. So you're looking at roughly eight dollars per person and that was for four different things and unlimited tea. And it includes the service charge. Yeah. So I mean that. How can you get better value than that? I mean we're leaving full. We're leaving satisfied and it also didn't cost a fortune either so highly recommend this place. I know for a fact we'll be back again before leave Taipei (臺北市). So somebody got a little souvenir to remember their meal here. So I like the quality of the chopsticks so much here that I got a set for us. So we each get our own set and this will be for our future house. Haha. Alright, so it has been a few hours since we last ate and tonight we're going out for Taiwanese street food (台灣街頭食品). So we're heading to the Shilin Night Market (士林夜市) and we're going to take the MRT to get there. Let's go eat. Sam may be feeling a little bit hangry right now. Just a little bit hangry. Let's ask to be sure. Hey Sam? What? How hangry are you on a level from one to ten? I think I've burst through ten. I'm eleven. So to get to the Shilin Night Market (士林夜市) you want to take the red line to Jiantan Station (劍潭站) and then take exit 1. So we have just arrived at the Shilin Night Market (士林夜市) and it is still quite early. It is 4:30 PM. Most of the stalls start opening closer to five o'clock and things will only continue to get busier as the night goes on. And apparently this market can run until like one or two in the morning. So yeah, still very early. We were hungry so we couldn't wait any longer. So we are having some kind of Barbecue roll with green onion (黑胡椒豬肉卷) in it. Okay so we are having our first snack of the night. And if you have a look over here it is basically a pork roll and it is filled with green onions and she also asked us if we wanted it spicy so she put some powder over it. Of course we said yes. Yes. Haha. Always. So look at that. Oh that looks good. Mmmm. Oh man. Do you like that? That is really nice. Yeah. I'm so hungry right now. What does it taste like because I've never had anything like this before? Well, have a look at it here. It is filled with green onions. That is like the main ingredient in the middle. So you taste both the pork and the green onions. Okay, so Sam's going in. Time for me to try it. Mmmm. That is really good. I like that the green onions give it like a bit of juiciness. Yeah. Yeah. And the pork is a little bit salty but it is not too as spicy as I thought it would be. Yeah. And we paid the equivalent of five dollars for this. It was a bit expensive. A little bit pricy but I mean. It was 150 Taiwanese Dollars. So yeah. But it is good. So there is one drink I've been wanting to try ever since we got to Taipei (臺北市). I love bubble tea (珍珠奶茶) and apparently it originated here so voila. Look at that. Look at that. I got one with brown sugar so you can see me mixing it. You can see the brown sugar. So good. On the sides and then you can see the like the pearl tapioca jellies at the bottom. Man, that looks good. Oh man. Oh man. Mmmmm. Real deal? That is so amazing. I love this drink so so much. Is it nice and sweet? Mmmm. What can you taste? Don't want to choke on the tapioca balls but it is almost syrupy. The brown sugar. Like it is quite thick. So you really get that flavor coming through and I love that it is made with milk because apparently you can just get straight up tea and I was like no no no let's go with the classic. Give me some milk here. The milk in there. So yeah, it is so good. So good. So Sam just had to get a taste of it as well. Of course. I'm sharing. Sharing is caring. So how much was this one? Mmmm. Okay, before I talk about that I just have to say how good and sweet that is. Yeah. You really taste the brown sugar. Oh man. And then you get sucking up all of the jellies. Man, that is good. Okay so that was 50 Taiwan dollars which is about a dollar fifty US. So yeah that is a nice affordable cheap drink. And so worth it. So worth it. And you know what else is cool. They give you a really thick straw so you can get at your bubbles. Yep. Exactly. Suck them bubbles. So for our next Taiwanese street snack we are having Taiwan fried chicken (鹹酥雞) and this was quite the process. Like first he took the chicken breaded it, deep-fried it and then he took a pan and added the sauce. We got sweet chili and then pan-fried the chicken even further in the glaze. And are those rice cakes beside it? These look like these could be little rice cakes. Yeah. Oh wow. And then on top of that he sprinkled peanuts and sesame seeds. It looks amazing. Yeah. And that was one hundred and ten Taiwanese dollars so you're looking at about three US bucks for that. A little bit more. A little more than three US. How is that? Mmmm. Oh my gosh. Good? It is so tender but so juicy at the same time. How about the sauce? Sweet. So sweet. Which is really good. So this was Sam's pick tonight. And I think you're going to be very pleased. I think I will. Oh that is so good. Isn't it? Like you said really tender. Yeah. And I love the combination of nuts and sesame seeds on the outside. Yeah. It gives it a crunch. Yeah. Mmmm. Perfect combination. And it is a bit spicy too. So if I can offer one piece of advice when visiting this market it would be to come a little bit later in the evening. We arrived around four thirty and it was you know pretty quiet. Things are starting to pickup a little bit but our food options have been a little bit limited because people are just you know showing up and opening their stalls. So later in the evening is best. Thank you. So Sam is leading the way with this one. What are we having next? Alright moment of truth. We've been playing it kind of tame. Playing it kind of safe so far. We're going right in to the classic Taiwanese street food (台湾街头食品) here. We are having Stinky Tofu (臭豆腐). Oh my. And it is funny because we saw this tofu stand and we're like is this stinky or not we don't know. So I walk up to it and I go. Sniff. Oh yeah. That is the real deal. That is stinky. That is definitely the real stuff. So if you've never tried this before I was reading on wikipedia earlier this afternoon that it smells something like stinky feet or garbage. Rotting garbage. Oh my. So yeah it is strong. I'm going to go take a bite here. Yeah. I think there is some cabbage. You can see it is on a double skewer here. Yeah, a double skewers and it has got cabbage in the middle. Somewhat like a sandwich. Oh my. A little overpowering there. That is something else. Oh. It is spicy. Um. Oh man. I'm keeping my distance. It is just you really taste the sourness of it. And the fermented aspect and woah. That is something that would take a while to get used to. I don't think I'm ever going to enjoy this one to be honest. How about a second bite to. Alright I'll do one more. I'll do one more. Maybe it'll grow on you. I also kind of want you to eat most of it so I will have very little left for myself. So just go ahead. Oh. Go ahead. That is something. I don't even know how to describe it because I've never had anything quite like it before. So. Wow. That is fascinating. How much did it cost? That was only forty five. So just over a dollar. About a dollar thirty or a dollar forty for that. So it is cheap. And you should try it if you're in Taipei (臺北市). Why not right? Yep. And did I mention that scooters come zipping around out of nowhere. Okay. So after stinky tofu (臭豆腐) comes the reward. Although that being said I don't deserve a reward because I didn't try the tofu. But we decided to get something sweet instead. This is for you Sam. I'm going to sample it for you to make sure it is okay. So we got a crepe (蛋餅) with oreo ice cream, Nutella, banana, whipped cream, chocolate powder. Yeah, it was the whole process of making it was pretty fancy. Mmmm. How is that? Mmmm. Sweet tooth cravings fulfilled? Haha. You're speechless. That is how I know it is good. For your bravery. You are being awarded an ice cream. This is my reward here. Which I've sampled for you. Hey don't make out with the ice cream. Mmmm. I'm still going to have some more. Oh I'm going to be making out with the ice cream some more. Hey! Sam! That is so mean. It is all over your lips too. That is so good. So decadent. I mean I just got on the second bite a lot of Nutella and like woah. With the ice cream and whipped cream and then the light fluffiness of the crepe. Man, I haven't even. Oh yeah it is a good dessert. I haven't had Nutella yet. That is a nice Taiwanese dessert here. So we've already had dessert but we thought 'hey' there is always room for one more. Dessert just keeps rolling. And this is definitely the most colorful thing we've seen out here at the Shilin Night Market (士林夜市) so far. So apparently if you can see here. These are pieces of strawberry that have been put on a skewer and these are candied (糖葫蘆) or called a toffee kind of fruit. Yeah. And you also notice sweet tomatoes and also plums as well. Yeah. We decided to go with strawberry. Yeah. So let's try that here. I'm going to try eating a whole one. Oh my. Oh wow. It is like properly hard on the outside. Mmmm. Okay. Oh wow. Mmmm. That is like a super quenching. That is like a super crunchy sweet glaze on the outside. Mmmm. And the fruit extra juicy on the inside. Is it warm fruit? It is. You can tell it has been like warmed up. Cooked up a little bit. Yeah. It kind of tastes like if you've ever had strawberry shortcake the way the strawberries are kind of a little bit warm like that. Oh yeah. Being placed next to a cake. Look at that color. It is so good. Ruby red. We forgot to take a picture. Mmmm. And you know what? A tomato snuck into the mix. Look. Are you serious? Strawberry, strawberry, tomato. Where is the tomato? The little one. Oh wow. Ah. You've gotta bite hard. Yep. Yep. Oh, look. It is seeping all over the place. Hahaha. Whoopsies. Oh my gosh. So what do you think? I'm making a mess on someone's storefront. Do you like it? Yeah, it is good. But we better run off now. So that is a wrap from Shilin Night Market (士林夜市). We really enjoyed eating all of the different Taiwanese street food (臺灣菜) and we're going to be eating up at a lot more night markets here in Taipei (臺北市) so stay tuned for that. Alright guys. We are up before the sun today and it is for a really good reason. We've been hearing about Taiwanese breakfast at this one particular spot and we're going to go check it out. The MRT just opened and now it is time to go. Yes, apparently this restaurant opens at five thirty in the morning but the MRT didn't start running until 6 am so we had to wait. Now we can finally venture out. Exit five. How excited are you for breakfast? Well now that I've actually finally woken up I'm quite excited. Ready to chow down. Chow down. Let's go. So apparently we're not the only ones. So we found the restaurant. It is called Fu Hang Dou Jiang (阜杭豆漿). Hopefully I am pronouncing that right. And we had to wait in line about twenty to thirty minutes and that was at six thirty in the morning so I can't imagine what it is like when you come later in the morning. But anyways we ordered. Now ordering was a bit tricky because their menu is not in English so I had to do some research in advance and kind of show up with the names written out. But now I'm going to show you what we ordered and tell you what it is called in case you want to try the same things. Alright, let's check it out. And of course we have two bowls of soy milk because that is what they specialize in and that is called Dou Jiang (豆漿). One is hot and one is cold. One is like piping hot. This one is like boiling so we're going to be sampling those. Let's have a look. So yeah, it is just soy milk. I've never drank milk with a spoon but that is a first. So we asked for both of our soy milks to be sweetened so that is good. Because who doesn't love sugar. And I'm trying the cold one now. So let's see. I don't think I've ever had soy milk before. Are you serious? Never. Never? Why am I blowing on the milk? It is already cold. My gosh. Haha. Mmmm. Wow. It does taste like tofu. Does it? Soy milk tastes like tofu. Yeah. But it is sweet. And refreshing. That is weird. Does it have like a bit of dessert like taste almost? Like sweet tofu. Yeah, first time trying this. It is not bad. I think this could grow on me the more I have it. Okay so we're going to break into the mystery roll. Yeah, so take a look down here. I'm just going to snap it in half. It feels dense I know there is definitely something inside. Oh, woah. Oh it is super syrupy. Okay. Woah. Maybe that wasn't the best idea. Haha. Look can you see the syrup? Yeah. Look at all of that. I'm going to guess that is pineapple. But who knows. Mmmmm. Is it sweet? It is very sweet. You know what? It tastes like a sesame. Sweetened sesame sauce. Not like a soy base sesame sauce but like pure sesame. Mmmm. That is like so good. So sweet. And everything we're trying so far has been really sweet. So I kind of like that we're getting a big of a sugar high this morning. Okay. That looks like a sweet pastry. You can really taste the sesame seeds on the outside too. I didn't mention that but. I'm sure you'll be able to tell. Mmmm. You know what I mean about the sesame paste? Doesn't that taste like sesame to you? And honey maybe? Yeah, it has got like kind of a sesame honey kind of taste in the middle. It is good. It is like a really dense bread. Yeah. And it is kind of flakey but oily at the same time. Do you like it? Yeah. So next up we're having what I believe is the Shao Bing (燒餅 - 烧饼) so it looks like a sandwich but it is basically a wheat cake and it is stuffed with egg. An omelette, chives. Yeah, it looks like a sandwich. Yeah. Omelette sandwich. And it is really sticky on top so I think it has like some kind of sweet glaze. But let's find out for sure. You know what? I'm starting to realize that in Taiwan there is a major sweet tooth. A lot of the food is sweet and I'm enjoying that. Is it? I'm really enjoying this. Yeah. Is it also savory too? Yeah, it is like a fried omelette so that is greasy and salty but then you've got the sweetness of the bread so it is a nice combination. Mmmm. Alright, my turn to try. Mmmmm. Oh wow. Mmmm. You know what this reminds me of? Like whenever I go back home and this is only about once a year my Dad will cook up a big omelet and we'll have some healthy bread that has been toasted and usually I put like a bit of jam on the bread and then I put the omelet on top of the toast and eat it. That is a weird combination but I've seen him do it. And it kind of reminds me of this. Like the sweetness of the bread and then the nice omelette. It is just like a nice contrast in combination. This last one is either Yutiah or Youtiao (油條 - 油条) please let me know in the comments. We're butchering these names I'm sure pretty fiercely. Um, at first glance it kind of reminds me of a bit of a porras that we had in Spain. Like those giant sized kind of churros like things. Yeah. And I have to say it is like super light in the hand. It looks a lot bigger than what it is. It is really flimsy and light. So I'm going to give that a try. So it is like a deep-fried dough stick and all we need right now is that thick Spanish hot chocolate and we're set. Oh. Okay. It tastes like a bit greasy and salty as opposed to being sweet. And yeah it kind of a nice contrast to all of the sweet dishes we've been having this morning. This one is a little saltier. Yeah. I'm going to try another bite. And you know what? When they served it up to us they actually put it in the sandwich. Yeah. So I think you can probably put both of them together. And it has got a like a kind of flaky buttery taste as well to it. It is greasy on the outside and I quite like it. Yeah. So let's reassemble that sandwich. Have another bite why don't you? Okay. So now I've got like a monster sandwich. Let's try that. Mmmmm. It adds a bit of crunchiness to it. Yeah? And a little more salt and greasiness. Mmmm. Okay. Yeah, it doesn't have a whole lot of flavor on its own I have to say. It just tastes greasy. Yeah. And it is like really flaky and like light. It kind of reminds me of a croissant a little bit but it is not something I would want to eat on its own. I can see why she would put it in the sandwich. But even better that cup of hot chocolate. Haha. That muddy Spanish hot chocolate. As if we're not getting enough sweets as it is. Maybe you can dip it in the soy milk. Do you think that is how it is done? Why don't you try it? I'll do it in yours. Yours is warm. Watch everyone is going to be shaking their heads. Nooo. That is way better. That is way better? See. That is how I would recommend having that. I have no idea of just how you're supposed to do it but that is how we're rolling. Yep. You're going in for another bite. That is how we roll. Maybe we're creating something new in Taiwan. I highly doubt it but. Well that line is now wrapping around the building. We had to wait twenty to thirty minutes. It is at least two to three times as long now. That is probably going to take like forty five to an hour. Sure glad we came when we did. Yeah. Come early! So are you feeling ready to take on Taipei after that breakfast? Yeah, I've got my sugar high. I've got you know like my saltiness with the egg. So I'm ready to go. And in terms of price point that was a hundred and thirty five Taiwanese dollars so it worked out to just over two US dollars per person. So really cheap, really tasty food. And yeah, I can see why there is a big line. And the one thing I wish we could have tried was something I think called Dan Bing (蛋餅) which is basically a pancake with the omelet stuffed inside. We noticed some other people having that and we're like ooh that looked good. And I also saw people having some kind of porridge that I just didn't know the name of it. Yeah, anyways we ate enough. I mean we're full now but yeah there is other things to try though. Yeah, so if you want to find this place straight out of exit five and here you've got the market. You just go down this way up to the second floor and you'll see the lines. Yeah, and don't forget to come early. Yeah. Greetings from Taipei, Taiwan. Another day and another night market. And we brought our appetite. Today we are visiting the Raohe Night Market (饒河夜市) and they are renown for their street food. If you want to have street food this is the one market you need to visit. And earlier this week we visited Shilin market (士林夜市) where we got to try a few different treats. Yeah. But we're on the lookout for more Taiwanese street food (Xiaochi - 小吃). It is all about the food tonight. Let's go eat. Okay so we found our first snack of the night. Before we even entered the market. Yeah, so we're trying a pork bun (胡椒餅) that was cooked in the oven. And this is just freshly made so really exciting. It is like pipping hot. I can feel it warm in my hands. And it was cooked in what resembled like one of those Indian tandoori ovens where the bread just sticks to the side. That is really good. And this is filled with pork and chives. So I'm not getting a lot of pork on the first bite but it is very thick and condensed. So very doughy. Let's see if we can get a better look. Alright, so we've finally made it to the point where I can get some meat here. Alright. Mmmm. Bite number two. Oh yeah. Nice big piece of pork. A big piece of pork. What? Is it ground pork? It is ground pork. It is ground pork. Mmmm. The pork is a little bit sweet and also a little bit spicy. But the dough is savory and salty. It is a nice contrast. It tastes really good. And it was also really cheap. It was only fifty Taiwan dollars which is I think about a dollar fifty. A little bit more than a dollar fifty US. So Sam got the giant pork bun but they also have options for vegetarians in the form of mini-buns. So I'm going to try that one. Look at it. Yeah. Covered in sesame seeds. That was just stuffed at the bottom of our package. So pretty cool. There you go. It is just the chives. That is all that is in it. That is your vegetable. The chives. The green onions. Is it tasty? Really tasty. And I like that it is a small bite. And I like that is was a bonus. We didn't pay for it. Or I feel like we didn't pay for it. It was just like stuffed in the bottom of the bag. We like free things. What is next? Okay, next we're having something sweet so we stopped at Anna's egg tart (蛋撻). And these are like the miniature egg tarts (蛋撻) that you might find in Portugal or Hong Kong or Macau. Except these are like mini bites that you can just pop them right in. Yeah, you can pop them in. One each. Mmmm. How is that? That is really nice. It is like creamy and smooth and custardy. It is really good. I'll have this one too. Hey! Hahaha. That is so mean. I'm not sure this is going to be enough for Sam the giant. Show us that tiny little. Look at how small that is. These are really mini. When they said they were mini they weren't kidding. But I love these. Like you've said I've had them in Portugal, I've had them in Hong Kong. I've had them in Macau so really cool to try egg tarts here in Taiwan. Yeah. Big enough to fill a cavity, right Sam? Mmmm. Oh man. What do you think? That is really good. The thing I really like about it is that it is really creamy and sweet. I can tell that those are freshly made because it is still warm. Yeah. Mmmm. And they were so cheap. Flaky pastry. How much did we pay? They were only twenty each. So you're talking like just over a dollar US for us to both have. Maybe like a dollar twenty. Really really good. Nice little bite. But yeah that is not going to fill me up. Alright, let's keep moving. Red bean. Okay. (Speaking Chinese) And now it is time for a mystery sample that caught our eye but we have no idea what it is. We're being a little adventurous here. We have no idea what this is. It is cold in the hand. And it feels kind of slimy. And we got ten of these for thirty five Taiwan dollars so that is just over one US dollar. So let's just hop right in and try it. Um, I think I heard him say red bean. Yes, one of these are red bean. And this was sitting on ice. It looks like a dessert that was sitting on ice. Mmmm. Okay. Sweet. Yeah. The red beans obviously has some sugar added to it. And if I had to guess I think it is something the consistency is sort of like a rice cake on the outside. Do you think it is like a miniature mochi ball (麻糍 - 麻糬), maybe? It could be. It might be little mochi balls (麻糍 - 麻糬). Quality control. Quality control. Mmmm. Is it passing quality control? It is. I like it. It is kind of like a I would consider it to be a little bit more like a dessert than. It is definitely not savory. It is sweet. Good stuff. My hand is actually freezing holding this bag because it has chunks of ice in it. Um, but I'm going to try a different one. Sam was having the red bean. And this is another mystery one. It is yellow. I have no idea. The lady was trying to explain what it was but I don't get it. We didn't catch. We didn't catch it. Does it taste like anything familiar? No? It has like the texture of bean paste. Yeah. White bean paste? Is there such a thing as a white bean? Hahaha. I don't know. It is good though. It reminds me a lot of red bean paste just different color. But it is sweet. And it is cold. My hands are so cold right now. So this next snack was purchased solely for its cute factor. Let's take a look in the the bag. They're like these little egg waffles (雞蛋仔) or pancakes shaped like a cartoon. So here I've got Sponge Bob Square Pants. Let's see who else is in there. We've got this is like a Pokemon. That is a Pokemon. I don't really follow it. I have no idea. If you guys follow Pokemon tell us who it is. And if it a Pokemon. Hahaha. This looks like a cow with giant nostrils. No, that is panda bear. That is a panda bear. Anyways let's try it and see what it is like. A cow with giant nostrils. Nice. Oh how is that? Okay. So no filling whatsoever. But it is super light and fluffy and it has like pockets of air inside. Is it sweet? It is pretty nice. This would be good with ice cream. Oh, it is sweet. Oh yeah. It is like cake. Fluffy cake. Okay Sam, who will you be devouring tonight? So I'm going to bite in to Sponge Bob here. Sponge Bob. Square Pants. Those are really good. They're freshly made. That is what I'm loving about this night market so far. Everything we've had has been pipping hot. Freshly made. Gotta love that. And it was cheap too. So we paid forty five Taiwan dollars for this one. Which is less than one dollar and fifty cents US. So and we got five. We got five of them. Yeah. We'll be snacking on these for a while. Alright. Please put the whole cookie deep in your mouth and chew it. So what are you having Audrey? It is smoking. Smoking cookie. I have to put this whole thing in my mouth, chew with my teeth and not with my tongue. Alright. Woah! It is smoking out of your mouth. Haha. You look like a dragon. Haha. Is it good? It is cold. It is ice. Oh wow. It kind of gets stuck to your tongue. That is why they tell you to eat it with your teeth and eat it fast. Because it wants to get stuck to your tongue. So you probably just saw me try a smoking cookie. We also got some ice cream from the same place. This is called Smoking Molecule ice cream. I got the bubble tea (波霸奶茶) flavor and this is the bubble tea sauce in a syringe. An injection of it. An injection. Let me inject that. He said do it slowly. There we go. That looks good. And it has the pearls. This is bubble tea (波霸奶茶) which I love. Let's see is this going to make me smoke as well? Like this ice cream is super cold. It was so cold it was freezing. I don't know what they're putting into it. Let's try. Mmmm. How is that? Ha! It is not making me smoke. No smoke this time. No smoke this time but the ice cream is really good. It is dripping down the sides but it is tasty. Mmmmm. Yeah. That place was a lot of fun. It is kind of like a performance while they're making your food. Yeah, that is what I thought too. I thought it was just fascinating to see how it was made and just it is such a charismatic performance and a lot of attention to detail. A lot of fun. It is called Cooler Bear (酷樂熊). Yeah. Definitely check this one out. Yes. One of our coolest things yet. The sugar high continues. Yeah, we've had a really imbalanced ah ratio of sugary things versus savory things so I think after this we're going to have to hit up some savory stuff for sure. Yeah. Alright. Let's try that. And it is also starting to rain here at the market. Mmmm. So you can probably notice a few droplets on the camera. Oh that has got a nice really rich flavor. It almost it does taste like bubble tea (波霸奶茶) but it also tastes a bit like a coffee flavor to me as well. Yeah. Yeah. I noticed that too. Did you notice that too? Yeah. Mmmm. Love that. Love that stuff. Even the spoons are cute. They're shaped like little hearts. Yeah. This is one my favorites so far. Time to bring out the big guns. Yeah, so this is the one we've been trying to hunt down for a long time. This is fried chicken steak (大雞排) and it is so popular that there is like a order list. So we're just waiting for our number. We're 253 and the current order I think is 250 so we've got three more to wait for. Alright. Big meal for the big boy. What are you having next Sam? This is the chicken steak (大雞排) and this thing is a behemoth. Like look how big this is. And look how thick it is. I think it is fresh out of the fryer. It is pipping hot. Like it is actually too hot on my hands. I have to put the plastic bag around it. Yeah. Anyways, without further adieu let's try this. Oh and we got the chili version of it too. Yeah, the spicy one. Don't burn yourself on the wait. Woah. You can see the steam coming off. Oh my gosh that is good. Oh my gosh that is good. How was that chicken steak (大雞排)? Pure magic? Pure magic. It is so crispy on the outside. It tastes like the crunch and then you also taste the spiciness - the chili. But then the chicken is so thick and juicy on the inside. It is like that contrast between crunchiness and juiciness. And it is so good. I love this. I love this. Mmmm. So I don't know if you can see this right now but seriously check out the chicken. It is such a thick juicy cut. I know. You can just oh. There is so much more generous than what I thought. It is massive. You're going to like this. Oh. Hot? Mmmm. That is so good. The spicy coating on the exterior has got this crunch. It is almost like you're having chips. Like crisps. I know. It is so so good. And that is my favorite savory dish of the night so far. How about you? Yeah this is one of the best things we've had tonight. And the price was really reasonable. Sixty five Taiwanese dollars. So two dollars. Yeah. Two US bucks for that bad boy. This giant piece of meat. Like seriously that is really good value. Imagine going to a restaurant and getting this much meat. This much chicken. Amazing. It costs a lot more. Value for sure. So that is a wrap from the market for us. We're going to call it a night and head back. It has started pouring rain and it is basically just masses of people like bumping into each other with their umbrellas. So we're like okay probably time to call it quits. But we have lots of snacks that we're taking back with us. And oh gosh just as we were leaving we made the most horrible mistake. I wanted to order bubble tea (波霸奶茶) with milk and I got the original without milk so it is just black tea with tapioca balls. But I think there is brown sugar too. So it should be sweet. Yeah. But it is not what I wanted so I'm so disappointed. But anyways that was fun. We ate really well so I would definitely say this is a market worth checking out if you're in Taipei (臺北市). And yeah that was good. So if you want to check out this really cool night market in Taipei, Taiwan you're going to come to Songshan station (松山車站) and then you're going to take exit one and it basically takes you right there. You just walk for like a couple of minutes and you'll see the market right away. Yeah, and you turn left. There is a huge temple at the entrance. Yeah. So I mean you can't miss it seriously. Well good morning good morning. Today is our last day in Taipei (臺北市) so we're going out for a dish that we've been saving for last. We're going to be trying beef noodle soup (牛肉麵 - 牛肉面) and this is a super popular dish. We plotted a whole bunch of places on our phone and finally settled on one. So let's go find Jian Hong Beef Noodles (建宏牛肉麵). Alright, so the food is already here. It came out super quickly. We ordered two bowls and this is a small portion but you know what? I think this is going to be pretty filling for one person. Yeah. I was kind of worried we wouldn't be able to get a table because it is already eleven thirty in the morning. So kind of close to lunch but there is still plenty of space so that is good. Um, but yeah, anyways let's have a look. A closer look at the meal. So here you have it. So it is a noodle soup with a beef broth and these chunks of meat on top. Those are really generous chunks of meat. I know. Yeah, it is a lot thicker than I would have imagined. Yeah. And the beef it can be tendon, brisket or shank. And again I was worried this was going to be all tendon. I'm not a huge fan of tendon so I'm glad to see like some really nice cuts of meat in here with not a whole lot of fat. So yeah, I'm going to grab some chopsticks right here. Lots of what appears to be chives. Green onions as well. Yeah, chives on top. So let's do this. Let's try noodles first. I love my noodles. Putting my noodles on a spoon perhaps. Mmm. That is good. They look thick. Mmmm. They are quite thick yeah. They are nice. A little chewy. They've been soaking in the beef broth so that is nice. Let's go for some noodles and meat now. Oh my. This is messy. I do not have a talent for noodles and chopsticks. My goodness. Haha. Why don't you try the meat? Both of them. Noodles and meat. Okay. So you're getting the noodles on there. Got the noodles. Ooh, okay. You know what? Let's just go with the meat guys. The chopsticks aren't helping me today. Mmmm. Oh wow. It is like really salty and savory. Mmm. You like that? Mmmm. It is quite tender as well. Yeah, this has been cooking for a while. This is good. Pleasantly surprised over here. Alright, time for me to try it so before I try the noodles or the meat I'm just going to go in for a bit of soup. Alright, I want to see what the broth tastes like. So I've got a nice big thing of broth. Mmmm. That is really nice. It is not overpowering. It has just got kind of like a nice beefy broth taste. Yeah. It is not spicy. It is a little bit savory but yeah not sweet either. Yeah. But just really nice. It is just kind of a light broth that I think will compliment the noodles and the meat which I haven't tried yet. Yeah, I would say the meat has a stronger flavor than the broth. Because you think. I'm going to go for the meat then next. Mmmm. Your right it does have a stronger flavor. Yeah. And this piece has a bit of fat. A little bit of fat on it too. Oh no. It gives it. I mean it is tender but it is also chewy. It is very chewy. Wait, was it fat or tendon then? It was just fat. Okay. A little extra flavoring. Let's try the noodles. Mmmm. Those are also good too. I like thickly cut noodles so it is tasty. And just yeah overall it is a nice soup. You've got a light broth, you've got your meat and then you've got your thick noodles. So it is perfect to warm you up on a fall day like right now. Maybe a little less animalistic. So I'm actually a little bit curious about this. There is like a huge bucket of sauce. It looks more like a paste. An orange paste. I can not identify this. It looks like in terms of texture it almost looks like polenta but I mean obviously it is not. Does it have a strong smell? It does not have a strong smell. So let's just get it in there and see what happens. Let's have some noodles with sauce. This one has me totally stumped. Although now I'm starting to feel it burn in the back of my tongue. Oh my. So spicy obviously? It is definitely hot. I have no idea what other ingredients are here or what gives it that consistency or texture. But it is definitely spicy. Oh man. It kicks in at the very end. So I'm putting a pretty good dent in my soup I would say. Already half way done. Although, Sam has been helping to be honest. Look at mine. I'm just working on the broth. He's been stealing some of my meat and noodles. I have been. But anyway just to give you an idea of how popular beef noodle soup (牛肉麵 - 牛肉面) is every year they have a festival here in Taipei (臺北市) and chef's get together and they kind of compete to create the best recipe but also give it a bit of a twist and make it a little different. Um, and apparently one year there were rumors circulating that the festival wasn't going to happen and everyone was so upset and they were like protesting so the mayor was like it is okay guys. He had to reassure them. The festival will go on. So I mean if people think they are not getting their beef noodle soup (牛肉麵 - 牛肉面) it is a pretty big deal. I guess this means somebody enjoyed their meal. Yeah, the bowl is empty. Satisfied over here. And in terms of price point it came to a hundred and ten Taiwan dollars. So you're looking at just under $3.50 US. So yeah, good value. It is a cheap meal that you can have and it is something you can get anywhere in Taipei (臺北市). Just walk around and you'll find one of these shops and just go in and place an order. That's what we did. Well good evening, good evening. Tonight the street food adventures continue and we are going to be eating at the Ningxia Night Market (寧夏夜市). So this is our third night market here in Taipei (臺北市) and I feel like there is still a lot of Taiwanese street food we haven't tried. So we're going to be on a mission to try a whole bunch of new stuff tonight. Let's check it out. And we've already found our first snack of the night. Tell us. Yeah, so if you look down here we are having a breaded cheese and shrimp stick apparently. Oh la lah. And there is a lot of Taiwanese seafood snacks that we haven't tried yet so we're just diving right in to that tonight on our third and final street food video here. Alright, so it is fresh out of the deep-fryer. And I must say that holding it in the hand I mean it looks really skinny and maybe a little flimsy but it is actually fairly substantial. Like there is a bit of weight to it in my hands. So I'm really excited to try this. Oh and they put some honey mustard on the outside. Yeah, they had a few different sauces. Like mayo and stuff. So we decided to go with that. Let's just try it. Oh, wow. Look at that cheese. Cheesy. Mmmm. That tastes quite a bit better than I thought it was going to. Um, really crunchy on the outside and then of course you get the gooey cheese. You can see it just like coming straight from the stick to my mouth. Alright, so time for me to try this. I didn't get any cheese. Have another bite. Oh you got lots of cheese on that one. Woah! Look at that. Gooey gooey cheese. My goodness. It is mozzarella. Yeah. So what do you think? It is good. It just tastes like breaded shrimp but I mean it is nothing fancy. This could be like frozen shrimp out of the freezer and into the deep fryer. Whatever. But yeah, it is a nice little snack. I'm hungry so I'm not complaining. So I'm really excited for this snack. I've tried it before and it has a few different names. I've heard it be called a Chinese style pizza (蔥油餅 - 葱油饼). Yeah, or green onion pancake (蔥油餅 - 葱油饼). Yeah, so and really it is neither a pancake nor a pizza. Um, it is kind of dark here so it is probably a little bit hard to see but I'll open this. I would compare it more to a roti. It is like this fluffy um flatbread. And look at that. You can see the green onions in it. Yeah, it has green onions and you can also get it with different fillings. You can get it with an omelet. Yeah, or you can get it with melted cheese. Yeah, we tried one with melted cheese a couple of days ago. When we were out on a little day trip and it was good. Oh man. How is that? This one has both. Oh really? Yeah. Oh, wow. This is really good. Lucky us. And it is really salty. Really greasy. Probably not the best for you but it tastes oh so good. So it is my turn. Let's give it a try. Woah. Let's not make out with it now. I bit in to the egg and the cheese part like right where the biggest amount was. So it kind of like urgh. Sprayed me in the lip. But that is really good. Mmmmm. I really like this and this is the kind of food that I could eat any time of day. I could have it for breakfast, lunch, dinner or as a snack. Yeah. And it is really cheap. We paid 35 Taiwan dollars. 35 so basically one US dollar. Just slightly more than a US dollar. So really good value and really cheap and we're enjoying this right here on the street. Alright, time to give it back. Give it back. So watching this next snack be prepared was quite the spectacle and a little bit scary. Ha, so if you look down here you can basically see that it is cubed meat (火焰骰子牛). And it was cooked by what I like to call the flame-thrower. Hahaha. Yeah. So he's like grilling it but at the same time he's using the torch to cook it faster. Yeah, exactly. And we've seen this at the other two night markets so this is something I've wanted to try and we're finally getting a chance to do it. So yeah, this is awesome. So I'm just going to take my little stick here. My massive toothpick and try it. Mmmm. That is really good. Yeah. Super juicy. I wouldn't call it tender. It is a bit of a fatty meat. Yeah. But lots of flavor. Don't choke on it. Pepper. The ground pepper is getting stuck in my throat. Oh man. But yeah it is really good. Really good. I'm losing my voice. Hahaha. Oh man, you sound like the Godfather. Okay, so time to try this. The meat was a little bit fatty so I'm like trying to be meticulous. Let's see which piece will be the best. Mmmmm. You like that? It is very juicy but like you mentioned it also a bit chewy. So yeah, it is not the softest meat (火焰骰子牛) but it is very flavorful. And I like that we chose a simple dressing. We just put black pepper and some sea salt so nothing fancy. Yeah because you can get something like teriyaki and other things. Oh and how much was that? This was a hundred Taiwanese dollars so just a little bit over three dollars. And this was a small portion. You can get bigger ones as well. So initial thoughts from this market it is a lot smaller from the two markets we visited earlier this week. Shilin (士林夜市) and Raohe (饒河夜市)) and this one is strictly food. It is probably just the length of one block pedestrian only and yeah it is just little stands selling food, no clothes, shoes or anything like that. If you want kids toys there is like a second block that continues behind us but there is no food there. So we're just sticking with street food for now. And when I say pedestrian only I mean that bicycles and motorcycles still get through somehow. I'm not sure why. Ni Hao. Papaya milk. Small or large? Small please. Okay, sixty. Sixty. Yep. Ah yes. Thank you. Thank you. Xie xie. Xie xie. So we've had a lot of savory treats so far so getting a little thirsty. So we noticed a place selling papaya milk so we're going to give that a try here. Papaya milk. I've never heard of that before. Oh. That is really good. Yeah? Really creamy. Is it milky or more fruity? Uh, it is about half and half. To be honest. You really taste the papaya. You really taste the milkiness of it. Um, I like that it is sweet but it doesn't seem like that added a lot of sugar or any at all. You taste the natural fruit flavor and the milk. It is not overwhelming amounts of sugar like say in a milkshake so I like that. It tastes more natural. One more. I like that. Alright, so packaging is pretty cute. We've got two little panda bears on top and they also had a lot of different flavors. They had like apple milk, avocado milk and like a whole bunch of other fruits so we went for papaya. This was Sam's decision. I'm not the biggest fan of papaya so we'll see. See if you actually like it or not? It is frothy. Yeah. It is almost like a milkshake. It is but it is not as sweet as a milk shake. Would you agree? Okay, that is not bad. I mean I still don't love papaya. You would have got a different flavor. I would have. Which one would you have got? If they had strawberry I would have had strawberry. But yeah, I like that it is very creamy and thick and frothy. That is one good thing about the drink. A different fruit would have made it better. This one was my pick. I saw they had baked potatoes. And I ordered the double cheese potato (王子起司馬鈴薯). So she put what looks kind of like a cheese whiz. Like a melted cheddar. Yeah, and then on top parmesan. And it looks like that might be oregano or some kind of spice. There is a lot of cheese going on. Yeah. And this is like steaming. It is pipping hot. Piping hot. Mmmm. Is it good? Yeah. Very cheesy. Very cheesy. It is nice. And you can also get it with other toppings. They had like ham and corn and whole bunch of other things to choose from. We went for the double cheese. We really like our cheese. Mmmmm. I really like this angle here because we've got a bearded red haired man right behind you. Check it out. Are you serious? Check the sign. Haha. My bearding abilities are not that good but I can eat well. I can eat well. So let's try this. *Cough sounds* We're both choking on the potato. I'm choking on the parmesan. Oh. Cough. Alright, we're good. We've both recovered. Mmmm. What do you think? That is really cheesy. Yeah. I mean it is not the best quality cheese (王子起司馬鈴薯) but it does the job. It does the job and I mean for the price point was it sixty Taiwan dollars. So less than two bucks and it makes a good snack on the street. So we are now ready to move on to dessert and we are having something called Coffin bread (府城棺材板) and I've been told this is a dessert that originated in Southern Taiwan in a particular city. Can't remember the name now. Um but it is called Coffin bread (府城棺材板) because the toast is carved into a little coffin and then it is filled. Look at that. And you can choose all sorts of fillings. We chose the tapioca pearls. Yeah because and brown sugar because we just can't get enough of that stuff. Haha. So yeah the toast was deep-fried and then afterwards they carved it. The preparation was fascinating. Yeah. Alright, let's give it a try. It is nice thick toast too. It is thick. But you know what? It is smaller than what I was expecting. I thought it was going to be like those giant square pieces of toast that are like super thick. So let's see. So what say you? It tastes like deep-fried dough. Hahaha. Do you taste the tapioca pearls and the brown sugar? Not quite the strong to be honest. It is mostly like the taste of the oil and deep-fried bread coming through. So. Not my favorite to be honest. It looks really cool on camera but flavor-wise it is not my favorite. Maybe with a different filling. I'm going to let you try it now. Let's see what you think. First impressions? What do your taste buds think? I feel kind of the same way you do. Yeah. I think it could use a little more of a stronger topping. Yeah but maybe more brown sugar. But the Coffin bread (府城棺材板) itself is good I would just like to see a different topping with a bit more sugar added. More sugar. That would also go good with ice cream too. Yeah, maybe icing sugar on top or like more brown sugar inside the coffin. Yeah because the tapioca, the pearls, it is just a little bit bland inside. Yeah, I do agree with you about that. Yeah, alright. Well, most of the food has been a hit so far tonight but sometimes you just can't win them all. So final thoughts from this market. We ate pretty well but in comparison to the other two we visited previously. Shilin (士林夜市) and Raohe (饒河夜市)) I would say this one has a little bit less variety to choose because it is smaller so I prefer the other two. What about you? But I feel like this one is a little bit more traditional so I quite like that. I think I like it a little bit more than you but it is the kind of place where you just come for the food and the experience and it is very busy so I think it was fun. I'd come back again but yeah if you go to the other two night markets which are bigger and a little more famous you do have more food options definitely. Alright, Mister give us instructions. How do we get there? So to get to this Taipei Night Market you're going to take the red line. You're going to get off at Shuanglian (雙連站). Take exit one, take a left. You're going to walk down about two or three blocks and you're going to see it on your left hand side. You can't miss it. Alright guys, we are currently at Dongmen station (東門) here in Taipei (臺北市) and everytime we come here we are tempted by these amazing desserts that they have advertised all over the walls. I'm going to show you what it looks like and then I'm going to tell you all about it. So they clearly do not skimp out on advertising. Like that entire station is plastered in ads for this dessert. And apparently this is called Mango Iced Snowflake (Baobing - 刨冰 - 礤冰). And they have two shops right outside the station so let's go eat. Let's go do it. And like most places worth eating at here in Taipei (臺北市) there is a huge line but we're going to go stand there anyway. Alright, so our dessert has arrived. And it is standing room only at this particular spot. So they've got like this little bar outside where you just bring your dessert, you eat it here but check this out. Yeah, because all of the tables are full. I know it is packed with people and there is a huge line of people ordering. So this is it. This is the Mango Snowflake Ice (Xue hua bin - 雪花冰). It is a mountain. Like this is huge. And we went for the classic so it is just mango and panna cotta on top. But I mean they probably have like ten different flavors with like strawberries and chocolate and red beans and you can choose anything really. This is also called Ice Monster in some places as well. Okay, yeah so there is two chains. There is Ice Monster (芒果冰) and Smoothie House (思慕昔本館). We're at Smoothie House (思慕昔本館) right now so let's just dig right in. Dig right in. That is amazing. Guys we're sharing this. Like apparently at this serving size is enough for two to four people. Yeah, Sam was like we should each get our own. Horrible idea. That would have been awful. That would have ruined dinner. Mmmmm. Brain freeze. Brain freeze. Did you take too big of a bite? That is amazing. The Mangoes are so sweet and ripe. Yep. Mmmm. What else are you tasting though? Oh man. It has got the mango has kind of this glaze almost. Do you taste like ice? Ice and the panna cotta? Oh yeah. You've got your ice. Your ice mountain. Mango flavored. But seriously, the fresh mango that is like my favorite part so far. It has got like this syrupy sugar that is amazing. And I love panna cotta. I love ordering this dessert whenever we're traveling in Italy. It is just so creamy and milky. So yeah, I'm really really pleased with this dessert. Mmmm. Alright, so Sam finally gets to dig in. You've had about five bites and I've had none. So someone has to film and somebody has to eat. I've got a bit of catching up to do here. Okay, so I'm just going to try and get a bit of everything. Oh wow. The ice is melting a bit already. I know you have to be fast with this because it just starts melting on the spot. Okay, I'm going to get some mango. So I've got a little bit of everything now. Mmmm. What do you think? Oh yeah, that is really sweet. You taste. You really taste the shaved ice, you really taste the syrup and the nice big chunks or mango. Fresh mango. It reminds me of something we had in Korea not too long ago called Sulbing (설빙). Yeah, which is their shaved ice dessert (Bao Bing - 刨冰 - 礤冰)) and yeah it is really good. Um, I think I would enjoy this even more on a hot day as opposed to a cool one like this but it is still a lot of fun and still really enjoying it. Okay, so how would you rate your first mango ice snowflake experience? That was really good. Really filling. We needed the two of us to finish that off. We probably could have used a third spoon in there. Yeah, I kept getting brain freezes like every second bite. That stuff was so cold. I know it was really cold. Eating cold shaved ice on a cold day. Probably not the best strategy in life but anyways yeah it was two hundred and ten Taiwan dollars which is under just under seven US dollars. So I mean if you divide it by two people it is like three dollars and fifty cents. Not bad. Not bad value. It is not the cheapest dessert but I think it is really good. It is really filling. It is one of the top 40 things you've got to eat in Taipei (臺北市) according to CNN. Well there you go. So yeah, it is worth trying and yeah let us know what you think when you give it a shot.", "text_with_breaks": "Hello again from Taipei (臺北市).\n\nToday we're on a bit of a food mission.\n\nWe've been hearing about Din Tai Fung (鼎泰豐\n- 鼎泰丰).\n\nApparently, they specialize in soup dumplings.\n\nSo that is what we're going to try today.\n\nWe absolutely love dumplings so any excuse\nfor us to eat dumplings is always a good one\n\nand yeah it is another rainy day in Taipei\n(臺北市) so we figured let's plan our day\n\naround food.\n\nLet's go eat.\n\nYes, and this place opens at ten in the morning\nand we are expecting huge lines.\n\nSo we're here early let's go get in line.\n\nSo we got here just as the place was opening\nat ten in the morning and we already have\n\nprobably about fifty people in front of us\nstanding in line.\n\nThe good thing is they are handing out a menu\nto everyone who is waiting so you can have\n\nan idea of what you want to order and then\nyour food will be ready sooner.\n\nSo we are currently placing our order.\n\nOf course we're going for the classic Xiaolongbao\n(小笼包 - 小籠包).\n\nGotta get those.\n\nWhat else?\n\nWe're still deciding what else.\n\nStill deciding what else.\n\nIt is a big menu.\n\nIt is a huge menu.\n\nLook at that.\n\nSo many choices.\n\nThe location we're at has four floors and\nright now we're heading up to the third one.\n\nI'm guessing the other ones are full already.\n\nWell, we made it.\n\nWe're out of the rain and we got a table.\n\nIt wasn't that long of a wait.\n\nNo, like five minutes.\n\nSo.\n\nNo, I would say a bit more.\n\nOkay maybe ten.\n\nFifteen.\n\nTen or fifteen but haha.\n\nMaybe I was just so excited to be here that\ntime is just going so fast.\n\nTime sped up.\n\nSo our tea is already here.\n\nThey gave us free Oolong tea (烏龍茶 - 乌龙茶).\n\nYou do get free Oolong tea (烏龍茶 - 乌龙茶)\nand we've finally.\n\nOh and you also get slices of ginger as well\ntoo.\n\nYeah, that is where the dumplings.\n\nThat is for the dumplings and we finally decided\non our menu.\n\nSo we're getting ah if you look down here\nwe're getting pork xiao long bao (小笼包\n\n- 小籠包) which is we're getting the ten\npieces.\n\nOh.\n\nAnd we're also getting for dessert we're getting\na taro xiaolongbao (芋泥小包) and we're\n\nonly getting five of those.\n\nSo that should be sweet inside and then we\nalso have a noodle dish.\n\nNoodles with spicy sesame and peanut sauce\n(擔擔麵).\n\nSo really looking forward to that.\n\nAnd is there one else oh yeah.\n\nSticky rice in a wrap with pork.\n\nSo that is probably going to be like a lotus\nleaf wrap.\n\nSo yeah we're just at this point waiting for\neverything to arrive and oh are we ever hungry.\n\nWe basically skipped breakfast for this.\n\nAlright so before coming here we were reading\nthe history of the place and apparently the\n\nman who started this Yang he used to run a\nshop where he sold cooking oil and like that\n\nwas his business but apparently when that\nindustry started to change and people weren't\n\nbuying as much cooking oil anymore he had\nto come up with a new business idea so he\n\nand his wife decided okay we're going to sell\nsoup dumplings and like they became such a\n\nhuge hit that today they have locations not\nonly across Taipei (臺北市) and Taiwan\n\n(中華民國) but also around the world in\nplaces like LA, Hong Kong.\n\nSo yeah, pretty cool story and now we're waiting\nfor the food.\n\nThis is the look of excitement.\n\nSo the star of the meal has arrived.\n\nThe Xiaolongbao (小笼包 - 小籠包) is\nhere on the table in real life.\n\nAnd this is cool.\n\nSo you eat it with a special sauce and they\nactually give you instructions on how it is\n\ndone.\n\nSo here in the restaurant they actually give\nyou a guide how to enjoy Xiao long bao (小笼包\n\n- 小籠包).\n\nThis is how you eat it.\n\nUm, and they basically explain how to prepare\nthe sauce so we're going to try our hand at\n\nthis.\n\nThe waiter actually wanted to make it for\nus and we're like no.\n\nWe are filming this.\n\nHaha.\n\nSo allow me to demonstrate.\n\nOkay so first up we have our little plate\nwith ginger right here.\n\nSo it says put some soy sauce and vinegar.\n\nSo it is one part soy sauce.\n\nOne part soy sauce.\n\nAnd three parts vinegar.\n\nI'd say that is about the right vinegar.\n\nNext up we grab our little Xiaolongbao (小笼包\n- 小籠包) and dip it into the sauce.\n\nOnce it has been dipped we place it on the\nspoon.\n\nLet us see what is next.\n\nOh, let's not forget you have to poke a little\nhole to let out the soupy broth that is hiding\n\nin there.\n\nCan you see that.\n\nOh my gosh.\n\nOh wow look at it seeping out.\n\nPouring out.\n\nAnd then then you take some of the ginger\nfrom the plate add it on top and it all goes\n\nin in one bite.\n\nIs that too big for one bite?\n\nTry.\n\nMmmm.\n\nIs that tasty?\n\nWow.\n\nThat is amazing.\n\nThat is so juicy.\n\nOh man.\n\nIs that one of the best dumplings you've ever\nhad?\n\nIt really is.\n\nI'm so glad we came here and stood in line.\n\nThis is worth it.\n\nOkay Sam, let's see if you were paying attention\nto the instructions.\n\nThere is a lot going on so okay first up we're\ngoing to grab it.\n\nI'm going to try not to break the soupiness\nof it.\n\nDip it in here.\n\nPut it in the spoon.\n\nGrab a piece of ginger.\n\nNo no no.\n\nWhat do you do first to the dumpling?\n\nOh, I've got to break it open.\n\nRelease the juices.\n\nGotta pierce it.\n\nOh, there we go.\n\nIt is coming out.\n\nThere you go.\n\nThere we go.\n\nOh my.\n\nAlright.\n\nNow I'll grab a piece of ginger.\n\nJust like that.\n\nAnd all in at once.\n\nOh yeah.\n\nHahaha.\n\nMmmm.\n\nIsn't that amazing?\n\nWow.\n\nIt is just like.\n\nThere is two things that come to mind right\naway and the first being the quality of the\n\nsoup inside.\n\nSo the second thing is the skin of the dumpling.\n\nIt is just so thin and it such a wonderful\nit is almost I wouldnt' call it a buttery\n\ntaste but it just has a nice texture in your\nmouth.\n\nYeah.\n\nOh, this is so good.\n\nI was reading apparently the chefs who have\nbeen training at this they can roll out twenty\n\ndumpling skins per minute.\n\nWhich is insane.\n\nThat is insane.\n\nInsanity.\n\nThat is like one every three seconds.\n\nRight?\n\nYeah, I know three seconds per dumpling.\n\nWow.\n\nThat is crazy.\n\nWow.\n\nOkay so we have ordered other dishes but before\nwe move on can we just admire this dumpling\n\na little bit longer.\n\nCan you see the soupiness in there.\n\nIs that in focus?\n\nYeah, you can tell.\n\nLook at that.\n\nAnd the dumpling on top you've probably noticed\nit has the perfect swirl.\n\nApparently, the chefs have to pinch it eighteen\ntimes to get that beautiful shape.\n\nSo I mean like the amount of detail that goes\ninto this is crazy.\n\nAnd it is so tasty.\n\nSo I'm just going to keep eating them.\n\nLet's go for another.\n\nRelease the soup.\n\nOh la lah.\n\nMore ginger.\n\nLet's put lots of ginger in there.\n\nI'm not afraid of ginger.\n\nHaha.\n\nAnd in it goes again.\n\nMmmm.\n\nWonderful isn't it?\n\nAlright, so the Xiaolongbao (小笼包 - 小籠包)\nis amazing but we did order more food so we\n\nhave to move on.\n\nWe did.\n\nSo we've moving on to noodles that are in\na peanut and a spicy sauce (擔擔麵).\n\nSo yeah.\n\nYeah, peanut and sesame.\n\nYeah, it has got sesame.\n\nThat look so good.\n\nSo I'm just going to give it a real good mix\nhere.\n\nYeah, just basically trying to soak up all\nof the noodles in the sauce.\n\nAlright.\n\nI love peanut sauce.\n\nMe too.\n\nSo I'm super excited.\n\nI'm really excited for this one I have to\nadmit.\n\nOkay.\n\nMmmm.\n\nLook at you go.\n\nOh man.\n\nSam doesn't waste any time.\n\nWow.\n\nYou, oh it is spicy.\n\nIt is one of those things where you can tell\nit is spicy as soon you have it but then as\n\nyou're swallowing it is like woah.\n\nOh my.\n\nSo yeah, really nice and spicy.\n\nYou really taste the peanut and you also really\ntaste the sesame sauce too.\n\nAnd it is just so good.\n\nIt is kind of sweet.\n\nIt is a combination of being sweet and spicy\nand I just love that and the texture of the\n\nnoodles they are quite dense noodles.\n\nSo really like that.\n\nBig hit instantly.\n\nOkay so now I'm going to try the noodles and\none of the waitresses just came over and told\n\nus apparently we have to stir it more because\nthere is still lots of sauce left at the bottom.\n\nSo let's obey.\n\nLet's give it a real good mix Audrey.\n\nLet's make sure we're doing this the right\nway.\n\nThat we're getting all that saucey goodness.\n\nI think that looks good.\n\nI can't wait for you to try this I think you're\ngoing to really like it.\n\nLet's see.\n\nAnd the one thing that we've now been in Taipei\n(臺北市) for this is what our third or\n\nfourth day.\n\nAnd my gosh is this ever a city for foodies.\n\nLike if you're into food this is the place\nwhere you've gotta come.\n\nThat is amazing.\n\nIt is like so nutty.\n\nNutty and sweet and spicy.\n\nIt is an amazing combination of flavors.\n\nI like this a lot.\n\nAnd we weren't even going to order this.\n\nSam was like eh I don't know this sounds kind\nof plain but this is the star.\n\nOkay, time to move on to the third dish.\n\nYeah, so we've got sticky rice wrapped with\npork (糯米雞 - 糯米鸡).\n\nSo what I'm going to do is just try to dissect\nthat to see.\n\nOh, look at that.\n\nYou can see the pork right there.\n\nOh my.\n\nOh, look at those colors.\n\nTurn it back around.\n\nShow us that baby.\n\nIt is so sticky.\n\nThere we go.\n\nLook at that.\n\nLook at those colors.\n\nSo I'm going to go in for the pork and obviously\nthe sticky rice (糯米雞 - 糯米鸡).\n\nThat pork looks so juicy.\n\nOh, my gosh.\n\nIt might be like along with what the Xiao\nLong Bao (小笼包 - 小籠包) I actually\n\nlike that even more than the noodles and that\nis saying a lot because I love the noodles.\n\nIt is just that pork is so juicy and so fatty.\n\nIt has just got so much flavor to it and then\nthe sticky rice really enhances it.\n\nOh, loving it.\n\nThis is just like an awesome meal man.\n\nThis is so good.\n\nSo I've already been sampling the rice and\nthat is pretty good.\n\nIf you take a look at the plate I think what\nmakes it so special is that is has a little\n\nbit of fat that adds juiciness but like it\nis not chewy fat that you wouldn't want.\n\nIt is just like that fat that just melts in\nyour mouth and adds flavor.\n\nYeah.\n\nExactly.\n\nAnd just look at the color of that meat.\n\nIt is just so amazing.\n\nMmmm.\n\nSo yeah I'm going in for bite number two while\nyou're holding the camera.\n\nQuality control.\n\nLook at that.\n\nLook at the pork.\n\nLook at those colors.\n\nIt is like a golden brown.\n\nI know.\n\nAnd literally it just melts in your mouth.\n\nWe finished every last morsel of our mains\nso now we're moving on to dessert.\n\nYeah, so we're trying Taro Xiaolongbao (小笼包\n- 小籠包).\n\nYeah.\n\nGoing back to the Xiao Long Bao (小笼包\n- 小籠包).\n\nOkay, that is the star of this restaurant.\n\nI can't wait to try this.\n\nI bet it is going to be amazing.\n\nMmmm.\n\nOh yeah.\n\nWow.\n\nThe taro is just so sweet and then it is just\nso rich and creamy inside of my mouth and\n\nso piping hot and warm.\n\nYeah, it was still steaming when they brought\nit.\n\nIt makes the perfect dessert.\n\nOkay, so my turn to try it.\n\nI actually had my eye on the chocolate dumplings\nbut those cost a lot more so we figured let's\n\ntry taro instead.\n\nSo yeah, this is made with taro root.\n\nI've never tried that before.\n\nSo I'm going to take a half bite so I can\nshow you what it looks like inside.\n\nMmmm.\n\nMmmm.\n\nIt is like purple.\n\nWow.\n\nThat is like manioc.\n\nLike sweetened manioc.\n\nDo you like it?\n\nMmmm.\n\nWhat do you think?\n\nIt was not what I was expecting but it is\nnot bad.\n\nLasting impressions of Din Tai Fung (鼎泰豐\n- 鼎泰丰).\n\nOh, this place was fantastic.\n\nNot only was the food really good but the\nservice was very attentive.\n\nSo in terms of the price point looking here\nit is five hundred and twenty eight Taiwan\n\ndollars which is sixteen dollars and fifty\ncents US.\n\nSo you're looking at roughly eight dollars\nper person and that was for four different\n\nthings and unlimited tea.\n\nAnd it includes the service charge.\n\nYeah.\n\nSo I mean that.\n\nHow can you get better value than that?\n\nI mean we're leaving full.\n\nWe're leaving satisfied and it also didn't\ncost a fortune either so highly recommend\n\nthis place.\n\nI know for a fact we'll be back again before\nleave Taipei (臺北市).\n\nSo somebody got a little souvenir to remember\ntheir meal here.\n\nSo I like the quality of the chopsticks so\nmuch here that I got a set for us.\n\nSo we each get our own set and this will be\nfor our future house.\n\nHaha.\n\nAlright, so it has been a few hours since\nwe last ate and tonight we're going out for\n\nTaiwanese street food (台灣街頭食品).\n\nSo we're heading to the Shilin Night Market\n(士林夜市) and we're going to take the\n\nMRT to get there.\n\nLet's go eat.\n\nSam may be feeling a little bit hangry right\nnow.\n\nJust a little bit hangry.\n\nLet's ask to be sure.\n\nHey Sam?\n\nWhat?\n\nHow hangry are you on a level from one to\nten?\n\nI think I've burst through ten.\n\nI'm eleven.\n\nSo to get to the Shilin Night Market (士林夜市)\nyou want to take the red line to Jiantan Station\n\n(劍潭站) and then take exit 1.\n\nSo we have just arrived at the Shilin Night\nMarket (士林夜市) and it is still quite\n\nearly.\n\nIt is 4:30 PM.\n\nMost of the stalls start opening closer to\nfive o'clock and things will only continue\n\nto get busier as the night goes on.\n\nAnd apparently this market can run until like\none or two in the morning.\n\nSo yeah, still very early.\n\nWe were hungry so we couldn't wait any longer.\n\nSo we are having some kind of Barbecue roll\nwith green onion (黑胡椒豬肉卷) in it.\n\nOkay so we are having our first snack of the\nnight.\n\nAnd if you have a look over here it is basically\na pork roll and it is filled with green onions\n\nand she also asked us if we wanted it spicy\nso she put some powder over it.\n\nOf course we said yes.\n\nYes.\n\nHaha.\n\nAlways.\n\nSo look at that.\n\nOh that looks good.\n\nMmmm.\n\nOh man.\n\nDo you like that?\n\nThat is really nice.\n\nYeah.\n\nI'm so hungry right now.\n\nWhat does it taste like because I've never\nhad anything like this before?\n\nWell, have a look at it here.\n\nIt is filled with green onions.\n\nThat is like the main ingredient in the middle.\n\nSo you taste both the pork and the green onions.\n\nOkay, so Sam's going in.\n\nTime for me to try it.\n\nMmmm.\n\nThat is really good.\n\nI like that the green onions give it like\na bit of juiciness.\n\nYeah.\n\nYeah.\n\nAnd the pork is a little bit salty but it\nis not too as spicy as I thought it would\n\nbe.\n\nYeah.\n\nAnd we paid the equivalent of five dollars\nfor this.\n\nIt was a bit expensive.\n\nA little bit pricy but I mean.\n\nIt was 150 Taiwanese Dollars.\n\nSo yeah.\n\nBut it is good.\n\nSo \n\nthere is one drink I've been wanting to try\never since we got to Taipei (臺北市).\n\nI love bubble tea (珍珠奶茶) and apparently\nit originated here so voila.\n\nLook at that.\n\nLook at that.\n\nI got one with brown sugar so you can see\nme mixing it.\n\nYou can see the brown sugar.\n\nSo good.\n\nOn the sides and then you can see the like\nthe pearl tapioca jellies at the bottom.\n\nMan, that looks good.\n\nOh man.\n\nOh man.\n\nMmmmm.\n\nReal deal?\n\nThat is so amazing.\n\nI love this drink so so much.\n\nIs it nice and sweet?\n\nMmmm.\n\nWhat can you taste?\n\nDon't want to choke on the tapioca balls but\nit is almost syrupy.\n\nThe brown sugar.\n\nLike it is quite thick.\n\nSo you really get that flavor coming through\nand I love that it is made with milk because\n\napparently you can just get straight up tea\nand I was like no no no let's go with the\n\nclassic.\n\nGive me some milk here.\n\nThe milk in there.\n\nSo yeah, it is so good.\n\nSo good.\n\nSo Sam just had to get a taste of it as well.\n\nOf course.\n\nI'm sharing.\n\nSharing is caring.\n\nSo how much was this one?\n\nMmmm.\n\nOkay, before I talk about that I just have\nto say how good and sweet that is.\n\nYeah.\n\nYou really taste the brown sugar.\n\nOh man.\n\nAnd then you get sucking up all of the jellies.\n\nMan, that is good.\n\nOkay so that was 50 Taiwan dollars which is\nabout a dollar fifty US.\n\nSo yeah that is a nice affordable cheap drink.\n\nAnd so worth it.\n\nSo worth it.\n\nAnd you know what else is cool.\n\nThey give you a really thick straw so you\ncan get at your bubbles.\n\nYep.\n\nExactly.\n\nSuck them bubbles.\n\nSo for our next Taiwanese street snack we\nare having Taiwan fried chicken (鹹酥雞)\n\nand this was quite the process.\n\nLike first he took the chicken breaded it,\ndeep-fried it and then he took a pan and added\n\nthe sauce.\n\nWe got sweet chili and then pan-fried the\nchicken even further in the glaze.\n\nAnd are those rice cakes beside it?\n\nThese look like these could be little rice\ncakes.\n\nYeah.\n\nOh wow.\n\nAnd then on top of that he sprinkled peanuts\nand sesame seeds.\n\nIt looks amazing.\n\nYeah.\n\nAnd that was one hundred and ten Taiwanese\ndollars so you're looking at about three US\n\nbucks for that.\n\nA little bit more.\n\nA little more than three US.\n\nHow is that?\n\nMmmm.\n\nOh my gosh.\n\nGood?\n\nIt is so tender but so juicy at the same time.\n\nHow about the sauce?\n\nSweet.\n\nSo sweet.\n\nWhich is really good.\n\nSo this was Sam's pick tonight.\n\nAnd I think you're going to be very pleased.\n\nI think I will.\n\nOh that is so good.\n\nIsn't it?\n\nLike you said really tender.\n\nYeah.\n\nAnd I love the combination of nuts and sesame\nseeds on the outside.\n\nYeah.\n\nIt gives it a crunch.\n\nYeah.\n\nMmmm.\n\nPerfect combination.\n\nAnd it is a bit spicy too.\n\nSo if I can offer one piece of advice when\nvisiting this market it would be to come a\n\nlittle bit later in the evening.\n\nWe arrived around four thirty and it was you\nknow pretty quiet.\n\nThings are starting to pickup a little bit\nbut our food options have been a little bit\n\nlimited because people are just you know showing\nup and opening their stalls.\n\nSo later in the evening is best.\n\nThank you.\n\nSo Sam is \n\nleading the way with this one.\n\nWhat are we having next?\n\nAlright moment of truth.\n\nWe've been playing it kind of tame.\n\nPlaying it kind of safe so far.\n\nWe're going right in to the classic Taiwanese\nstreet food (台湾街头食品) here.\n\nWe are having Stinky Tofu (臭豆腐).\n\nOh my.\n\nAnd it is funny because we saw this tofu stand\nand we're like is this stinky or not we don't\n\nknow.\n\nSo I walk up to it and I go.\n\nSniff.\n\nOh yeah.\n\nThat is the real deal.\n\nThat is stinky.\n\nThat is definitely the real stuff.\n\nSo if you've never tried this before I was\nreading on wikipedia earlier this afternoon\n\nthat it smells something like stinky feet\nor garbage.\n\nRotting garbage.\n\nOh my.\n\nSo yeah it is strong.\n\nI'm going to go take a bite here.\n\nYeah.\n\nI think there is some cabbage.\n\nYou can see it is on a double skewer here.\n\nYeah, a double skewers and it has got cabbage\nin the middle.\n\nSomewhat like a sandwich.\n\nOh my.\n\nA little overpowering there.\n\nThat is something else.\n\nOh.\n\nIt is spicy.\n\nUm.\n\nOh man.\n\nI'm keeping my distance.\n\nIt is just you really taste the sourness of\nit.\n\nAnd the fermented aspect and woah.\n\nThat is something that would take a while\nto get used to.\n\nI don't think I'm ever going to enjoy this\none to be honest.\n\nHow about a second bite to.\n\nAlright I'll do one more.\n\nI'll do one more.\n\nMaybe it'll grow on you.\n\nI also kind of want you to eat most of it\nso I will have very little left for myself.\n\nSo just go ahead.\n\nOh.\n\nGo ahead.\n\nThat is something.\n\nI don't even know how to describe it because\nI've never had anything quite like it before.\n\nSo.\n\nWow.\n\nThat is fascinating.\n\nHow much did it cost?\n\nThat was only forty five.\n\nSo just over a dollar.\n\nAbout a dollar thirty or a dollar forty for\nthat.\n\nSo it is cheap.\n\nAnd you should try it if you're in Taipei\n(臺北市).\n\nWhy not right?\n\nYep.\n\nAnd did I mention that scooters come zipping\naround out of nowhere.\n\nOkay.\n\nSo after stinky tofu (臭豆腐) comes the\nreward.\n\nAlthough that being said I don't deserve a\nreward because I didn't try the tofu.\n\nBut we decided to get something sweet instead.\n\nThis is for you Sam.\n\nI'm going to sample it for you to make sure\nit is okay.\n\nSo we got a crepe (蛋餅) with oreo ice cream,\nNutella, banana, whipped cream, chocolate\n\npowder.\n\nYeah, it was the whole process of making it\nwas pretty fancy.\n\nMmmm.\n\nHow is that?\n\nMmmm.\n\nSweet tooth cravings fulfilled?\n\nHaha.\n\nYou're speechless.\n\nThat is how I know it is good.\n\nFor your bravery.\n\nYou are being awarded an ice cream.\n\nThis is my reward here.\n\nWhich I've sampled for you.\n\nHey don't make out with the ice cream.\n\nMmmm.\n\nI'm still going to have some more.\n\nOh I'm going to be making out with the ice\ncream some more.\n\nHey!\n\nSam!\n\nThat is so mean.\n\nIt is all over your lips too.\n\nThat is so good.\n\nSo decadent.\n\nI mean I just got on the second bite a lot\nof Nutella and like woah.\n\nWith the ice cream and whipped cream and then\nthe light fluffiness of the crepe.\n\nMan, I haven't even.\n\nOh yeah it is a good dessert.\n\nI haven't had Nutella yet.\n\nThat is a nice Taiwanese dessert here.\n\nSo we've already had dessert but we thought\n'hey' there is always room for one more.\n\nDessert just keeps rolling.\n\nAnd this is definitely the most colorful thing\nwe've seen out here at the Shilin Night Market\n\n(士林夜市) so far.\n\nSo apparently if you can see here.\n\nThese are pieces of strawberry that have been\nput on a skewer and these are candied (糖葫蘆)\n\nor called a toffee kind of fruit.\n\nYeah.\n\nAnd you also notice sweet tomatoes and also\nplums as well.\n\nYeah.\n\nWe decided to go with strawberry.\n\nYeah.\n\nSo let's try that here.\n\nI'm going to try eating a whole one.\n\nOh my.\n\nOh wow.\n\nIt is like properly hard on the outside.\n\nMmmm.\n\nOkay.\n\nOh wow.\n\nMmmm.\n\nThat is like a super quenching.\n\nThat is like a super crunchy sweet glaze on\nthe outside.\n\nMmmm.\n\nAnd the fruit extra juicy on the inside.\n\nIs it warm fruit?\n\nIt is.\n\nYou can tell it has been like warmed up.\n\nCooked up a little bit.\n\nYeah.\n\nIt kind of tastes like if you've ever had\nstrawberry shortcake the way the strawberries\n\nare kind of a little bit warm like that.\n\nOh yeah.\n\nBeing placed next to a cake.\n\nLook at that color.\n\nIt is so good.\n\nRuby red.\n\nWe forgot to take a picture.\n\nMmmm.\n\nAnd you know what?\n\nA tomato snuck into the mix.\n\nLook.\n\nAre you serious?\n\nStrawberry, strawberry, tomato.\n\nWhere is the tomato?\n\nThe little one.\n\nOh wow.\n\nAh.\n\nYou've gotta bite hard.\n\nYep.\n\nYep.\n\nOh, look.\n\nIt is seeping all over the place.\n\nHahaha.\n\nWhoopsies.\n\nOh my gosh.\n\nSo what do you think?\n\nI'm making a mess on someone's storefront.\n\nDo you like it?\n\nYeah, it is good.\n\nBut we better run off now.\n\nSo that is a wrap from Shilin Night Market\n(士林夜市).\n\nWe really enjoyed eating all of the different\nTaiwanese street food (臺灣菜) and we're\n\ngoing to be eating up at a lot more night\nmarkets here in Taipei (臺北市) so stay\n\ntuned for that.\n\nAlright guys.\n\nWe are up before the sun today and it is for\na really good reason.\n\nWe've been hearing about Taiwanese breakfast\nat this one particular spot and we're going\n\nto go check it out.\n\nThe MRT just opened and now it is time to\ngo.\n\nYes, apparently this restaurant opens at five\nthirty in the morning but the MRT didn't start\n\nrunning until 6 am so we had to wait.\n\nNow we can finally venture out.\n\nExit five.\n\nHow excited are you for breakfast?\n\nWell now that I've actually finally woken\nup I'm quite excited.\n\nReady to chow down.\n\nChow down.\n\nLet's go.\n\nSo apparently we're not the only ones.\n\nSo we found the restaurant.\n\nIt is called Fu Hang Dou Jiang (阜杭豆漿).\n\nHopefully I am pronouncing that right.\n\nAnd we had to wait in line about twenty to\nthirty minutes and that was at six thirty\n\nin the morning so I can't imagine what it\nis like when you come later in the morning.\n\nBut anyways we ordered.\n\nNow ordering was a bit tricky because their\nmenu is not in English so I had to do some\n\nresearch in advance and kind of show up with\nthe names written out.\n\nBut now I'm going to show you what we ordered\nand tell you what it is called in case you\n\nwant to try the same things.\n\nAlright, let's check it out.\n\nAnd of course we have two bowls of soy milk\nbecause that is what they specialize in and\n\nthat is called Dou Jiang (豆漿).\n\nOne is hot and one is cold.\n\nOne is like piping hot.\n\nThis one is like boiling so we're going to\nbe sampling those.\n\nLet's have a look.\n\nSo yeah, it is just soy milk.\n\nI've never drank milk with a spoon but that\nis a first.\n\nSo we asked for both of our soy milks to be\nsweetened so that is good.\n\nBecause who doesn't love sugar.\n\nAnd I'm trying the cold one now.\n\nSo let's see.\n\nI don't think I've ever had soy milk before.\n\nAre you serious?\n\nNever.\n\nNever?\n\nWhy am I blowing on the milk?\n\nIt is already cold.\n\nMy gosh.\n\nHaha.\n\nMmmm.\n\nWow.\n\nIt does taste like tofu.\n\nDoes it?\n\nSoy milk tastes like tofu.\n\nYeah.\n\nBut it is sweet.\n\nAnd refreshing.\n\nThat is weird.\n\nDoes it have like a bit of dessert like taste\nalmost?\n\nLike sweet tofu.\n\nYeah, first time trying this.\n\nIt is not bad.\n\nI think this could grow on me the more I have\nit.\n\nOkay so we're going to break into the mystery\nroll.\n\nYeah, so take a look down here.\n\nI'm just going to snap it in half.\n\nIt feels dense I know there is definitely\nsomething inside.\n\nOh, woah.\n\nOh it is super syrupy.\n\nOkay.\n\nWoah.\n\nMaybe that wasn't the best idea.\n\nHaha.\n\nLook can you see the syrup?\n\nYeah.\n\nLook at all of that.\n\nI'm going to guess that is pineapple.\n\nBut who knows.\n\nMmmmm.\n\nIs it sweet?\n\nIt is very sweet.\n\nYou know what?\n\nIt tastes like a sesame.\n\nSweetened sesame sauce.\n\nNot like a soy base sesame sauce but like\npure sesame.\n\nMmmm.\n\nThat is like so good.\n\nSo sweet.\n\nAnd everything we're trying so far has been\nreally sweet.\n\nSo I kind of like that we're getting a big\nof a sugar high this morning.\n\nOkay.\n\nThat looks like a sweet pastry.\n\nYou can really taste the sesame seeds on the\noutside too.\n\nI didn't mention that but.\n\nI'm sure you'll be able to tell.\n\nMmmm.\n\nYou know what I mean about the sesame paste?\n\nDoesn't that taste like sesame to you?\n\nAnd honey maybe?\n\nYeah, it has got like kind of a sesame honey\nkind of taste in the middle.\n\nIt is good.\n\nIt is like a really dense bread.\n\nYeah.\n\nAnd it is kind of flakey but oily at the same\ntime.\n\nDo you like it?\n\nYeah.\n\nSo next up we're having what I believe is\nthe Shao Bing (燒餅 - 烧饼) so it looks\n\nlike a sandwich but it is basically a wheat\ncake and it is stuffed with egg.\n\nAn omelette, chives.\n\nYeah, it looks like a sandwich.\n\nYeah.\n\nOmelette sandwich.\n\nAnd it is really sticky on top so I think\nit has like some kind of sweet glaze.\n\nBut let's find out for sure.\n\nYou know what?\n\nI'm starting to realize that in Taiwan there\nis a major sweet tooth.\n\nA lot of the food is sweet and I'm enjoying\nthat.\n\nIs it?\n\nI'm really enjoying this.\n\nYeah.\n\nIs it also savory too?\n\nYeah, it is like a fried omelette so that\nis greasy and salty but then you've got the\n\nsweetness of the bread so it is a nice combination.\n\nMmmm.\n\nAlright, my turn to try.\n\nMmmmm.\n\nOh wow.\n\nMmmm.\n\nYou know what this reminds me of?\n\nLike whenever I go back home and this is only\nabout once a year my Dad will cook up a big\n\nomelet and we'll have some healthy bread that\nhas been toasted and usually I put like a\n\nbit of jam on the bread and then I put the\nomelet on top of the toast and eat it.\n\nThat is a weird combination but I've seen\nhim do it.\n\nAnd it kind of reminds me of this.\n\nLike the sweetness of the bread and then the\nnice omelette.\n\nIt is just like a nice contrast in combination.\n\nThis last one is either Yutiah or Youtiao\n(油條 - 油条) please let me know in the\n\ncomments.\n\nWe're butchering these names I'm sure pretty\nfiercely.\n\nUm, at first glance it kind of reminds me\nof a bit of a porras that we had in Spain.\n\nLike those giant sized kind of churros like\nthings.\n\nYeah.\n\nAnd I have to say it is like super light in\nthe hand.\n\nIt looks a lot bigger than what it is.\n\nIt is really flimsy and light.\n\nSo I'm going to give that a try.\n\nSo it is like a deep-fried dough stick and\nall we need right now is that thick Spanish\n\nhot chocolate and we're set.\n\nOh.\n\nOkay.\n\nIt tastes like a bit greasy and salty as opposed\nto being sweet.\n\nAnd yeah it kind of a nice contrast to all\nof the sweet dishes we've been having this\n\nmorning.\n\nThis one is a little saltier.\n\nYeah.\n\nI'm going to try another bite.\n\nAnd you know what?\n\nWhen they served it up to us they actually\nput it in the sandwich.\n\nYeah.\n\nSo I think you can probably put both of them\ntogether.\n\nAnd it has got a like a kind of flaky buttery\ntaste as well to it.\n\nIt is greasy on the outside and I quite like\nit.\n\nYeah.\n\nSo let's reassemble that sandwich.\n\nHave another bite why don't you?\n\nOkay.\n\nSo now I've got like a monster sandwich.\n\nLet's try that.\n\nMmmmm.\n\nIt adds a bit of crunchiness to it.\n\nYeah?\n\nAnd a little more salt and greasiness.\n\nMmmm.\n\nOkay.\n\nYeah, it doesn't have a whole lot of flavor\non its own I have to say.\n\nIt just tastes greasy.\n\nYeah.\n\nAnd it is like really flaky and like light.\n\nIt kind of reminds me of a croissant a little\nbit but it is not something I would want to\n\neat on its own.\n\nI can see why she would put it in the sandwich.\n\nBut even better that cup of hot chocolate.\n\nHaha.\n\nThat muddy Spanish hot chocolate.\n\nAs if we're not getting enough sweets as it\nis.\n\nMaybe you can dip it in the soy milk.\n\nDo you think that is how it is done?\n\nWhy don't you try it?\n\nI'll do it in yours.\n\nYours is warm.\n\nWatch everyone is going to be shaking their\nheads.\n\nNooo.\n\nThat is way better.\n\nThat is way better?\n\nSee.\n\nThat is how I would recommend having that.\n\nI have no idea of just how you're supposed\nto do it but that is how we're rolling.\n\nYep.\n\nYou're going in for another bite.\n\nThat is how we roll.\n\nMaybe we're creating something new in Taiwan.\n\nI highly doubt it but.\n\nWell that line is now wrapping around the\nbuilding.\n\nWe had to wait twenty to thirty minutes.\n\nIt is at least two to three times as long\nnow.\n\nThat is probably going to take like forty\nfive to an hour.\n\nSure glad we came when we did.\n\nYeah.\n\nCome early!\n\nSo are you feeling ready to take on Taipei\nafter that breakfast?\n\nYeah, I've got my sugar high.\n\nI've got you know like my saltiness with the\negg.\n\nSo I'm ready to go.\n\nAnd in terms of price point that was a hundred\nand thirty five Taiwanese dollars so it worked\n\nout to just over two US dollars per person.\n\nSo really cheap, really tasty food.\n\nAnd yeah, I can see why there is a big line.\n\nAnd the one thing I wish we could have tried\nwas something I think called Dan Bing (蛋餅)\n\nwhich is basically a pancake with the omelet\nstuffed inside.\n\nWe noticed some other people having that and\nwe're like ooh that looked good.\n\nAnd I also saw people having some kind of\nporridge that I just didn't know the name\n\nof it.\n\nYeah, anyways we ate enough.\n\nI mean we're full now but yeah there is other\nthings to try though.\n\nYeah, so if you want to find this place straight\nout of exit five and here you've got the market.\n\nYou just go down this way up to the second\nfloor and you'll see the lines.\n\nYeah, and don't forget to come early.\n\nYeah.\n\nGreetings from Taipei, Taiwan.\n\nAnother day and another night market.\n\nAnd we brought our appetite.\n\nToday we are visiting the Raohe Night Market\n(饒河夜市) and they are renown for their\n\nstreet food.\n\nIf you want to have street food this is the\none market you need to visit.\n\nAnd earlier this week we visited Shilin market\n(士林夜市) where we got to try a few different\n\ntreats.\n\nYeah.\n\nBut we're on the lookout for more Taiwanese\nstreet food (Xiaochi - 小吃).\n\nIt is all about the food tonight.\n\nLet's go eat.\n\nOkay so we found our first snack of the night.\n\nBefore we even entered the market.\n\nYeah, so we're trying a pork bun (胡椒餅)\nthat was cooked in the oven.\n\nAnd this is just freshly made so really exciting.\n\nIt is like pipping hot.\n\nI can feel it warm in my hands.\n\nAnd it was cooked in what resembled like one\nof those Indian tandoori ovens where the bread\n\njust sticks to the side.\n\nThat is really good.\n\nAnd this is filled with pork and chives.\n\nSo I'm not getting a lot of pork on the first\nbite but it is very thick and condensed.\n\nSo very doughy.\n\nLet's see if we can get a better look.\n\nAlright, so we've finally made it to the point\nwhere I can get some meat here.\n\nAlright.\n\nMmmm.\n\nBite number two.\n\nOh yeah.\n\nNice big piece of pork.\n\nA big piece of pork.\n\nWhat?\n\nIs it ground pork?\n\nIt is ground pork.\n\nIt is ground pork.\n\nMmmm.\n\nThe pork is a little bit sweet and also a\nlittle bit spicy.\n\nBut the dough is savory and salty.\n\nIt is a nice contrast.\n\nIt tastes really good.\n\nAnd it was also really cheap.\n\nIt was only fifty Taiwan dollars which is\nI think about a dollar fifty.\n\nA little bit more than a dollar fifty US.\n\nSo Sam got the giant pork bun but they also\nhave options for vegetarians in the form of\n\nmini-buns.\n\nSo I'm going to try that one.\n\nLook at it.\n\nYeah.\n\nCovered in sesame seeds.\n\nThat was just stuffed at the bottom of our\npackage.\n\nSo pretty cool.\n\nThere you go.\n\nIt is just the chives.\n\nThat is all that is in it.\n\nThat is your vegetable.\n\nThe chives.\n\nThe green onions.\n\nIs it tasty?\n\nReally tasty.\n\nAnd I like that it is a small bite.\n\nAnd I like that is was a bonus.\n\nWe didn't pay for it.\n\nOr I feel like we didn't pay for it.\n\nIt was just like stuffed in the bottom of\nthe bag.\n\nWe like free things.\n\nWhat is next?\n\nOkay, next we're having something sweet so\nwe stopped at Anna's egg tart (蛋撻).\n\nAnd these are like the miniature egg tarts\n(蛋撻) that you might find in Portugal or\n\nHong Kong or Macau.\n\nExcept these are like mini bites that you\ncan just pop them right in.\n\nYeah, you can pop them in.\n\nOne each.\n\nMmmm.\n\nHow is that?\n\nThat is really nice.\n\nIt is like creamy and smooth and custardy.\n\nIt is really good.\n\nI'll have this one too.\n\nHey!\n\nHahaha.\n\nThat is so mean.\n\nI'm not sure this is going to be enough for\nSam the giant.\n\nShow us that tiny little.\n\nLook at how small that is.\n\nThese are really mini.\n\nWhen they said they were mini they weren't\nkidding.\n\nBut I love these.\n\nLike you've said I've had them in Portugal,\nI've had them in Hong Kong.\n\nI've had them in Macau so really cool to try\negg tarts here in Taiwan.\n\nYeah.\n\nBig enough to fill a cavity, right Sam?\n\nMmmm.\n\nOh man.\n\nWhat do you think?\n\nThat is really good.\n\nThe thing I really like about it is that it\nis really creamy and sweet.\n\nI can tell that those are freshly made because\nit is still warm.\n\nYeah.\n\nMmmm.\n\nAnd they were so cheap.\n\nFlaky pastry.\n\nHow much did we pay?\n\nThey were only twenty each.\n\nSo you're talking like just over a dollar\nUS for us to both have.\n\nMaybe like a dollar twenty.\n\nReally really good.\n\nNice little bite.\n\nBut yeah that is not going to fill me up.\n\nAlright, let's keep moving.\n\nRed bean.\n\nOkay.\n\n(Speaking Chinese)\n\nAnd now it is time for a mystery sample that\ncaught our eye but we have no idea what it\n\nis.\n\nWe're being a little adventurous here.\n\nWe have no idea what this is.\n\nIt is cold in the hand.\n\nAnd it feels kind of slimy.\n\nAnd we got ten of these for thirty five Taiwan\ndollars so that is just over one US dollar.\n\nSo let's just hop right in and try it.\n\nUm, I think I heard him say red bean.\n\nYes, one of these are red bean.\n\nAnd this was sitting on ice.\n\nIt looks like a dessert that was sitting on\nice.\n\nMmmm.\n\nOkay.\n\nSweet.\n\nYeah.\n\nThe red beans obviously has some sugar added\nto it.\n\nAnd if I had to guess I think it is something\nthe consistency is sort of like a rice cake\n\non the outside.\n\nDo you think it is like a miniature mochi\nball (麻糍 - 麻糬), maybe?\n\nIt could be.\n\nIt might be little mochi balls (麻糍 - 麻糬).\n\nQuality control.\n\nQuality control.\n\nMmmm.\n\nIs it passing quality control?\n\nIt is.\n\nI like it.\n\nIt is kind of like a I would consider it to\nbe a little bit more like a dessert than.\n\nIt is definitely not savory.\n\nIt is sweet.\n\nGood stuff.\n\nMy hand is actually freezing holding this\nbag because it has chunks of ice in it.\n\nUm, but I'm going to try a different one.\n\nSam was having the red bean.\n\nAnd this is another mystery one.\n\nIt is yellow.\n\nI have no idea.\n\nThe lady was trying to explain what it was\nbut I don't get it.\n\nWe didn't catch.\n\nWe didn't catch it.\n\nDoes it taste like anything familiar?\n\nNo?\n\nIt has like the texture of bean paste.\n\nYeah.\n\nWhite bean paste?\n\nIs there such a thing as a white bean?\n\nHahaha.\n\nI don't know.\n\nIt is good though.\n\nIt reminds me a lot of red bean paste just\ndifferent color.\n\nBut it is sweet.\n\nAnd it is cold.\n\nMy hands are so cold right now.\n\nSo this next snack was purchased solely for\nits cute factor.\n\nLet's take a look in the the bag.\n\nThey're like these little egg waffles (雞蛋仔)\nor pancakes shaped like \n\na cartoon.\n\nSo here I've got Sponge Bob Square Pants.\n\nLet's see who else is in there.\n\nWe've got this is like a Pokemon.\n\nThat is a Pokemon.\n\nI don't really follow it.\n\nI have no idea.\n\nIf you guys follow Pokemon tell us who it\nis.\n\nAnd if it a Pokemon.\n\nHahaha.\n\nThis looks like a cow with giant nostrils.\n\nNo, that is panda bear.\n\nThat is a panda bear.\n\nAnyways let's try it and see what it is like.\n\nA cow with giant nostrils.\n\nNice.\n\nOh how is that?\n\nOkay.\n\nSo no filling whatsoever.\n\nBut it is super light and fluffy and it has\nlike pockets of air inside.\n\nIs it sweet?\n\nIt is pretty nice.\n\nThis would be good with ice cream.\n\nOh, it is sweet.\n\nOh yeah.\n\nIt is like cake.\n\nFluffy cake.\n\nOkay Sam, who will you be devouring tonight?\n\nSo I'm going to bite in to Sponge Bob here.\n\nSponge Bob.\n\nSquare Pants.\n\nThose are really good.\n\nThey're freshly made.\n\nThat is what I'm loving about this night market\nso far.\n\nEverything we've had has been pipping hot.\n\nFreshly made.\n\nGotta love that.\n\nAnd it was cheap too.\n\nSo we paid forty five Taiwan dollars for this\none.\n\nWhich is less than one dollar and fifty cents\nUS.\n\nSo and we got five.\n\nWe got five of them.\n\nYeah.\n\nWe'll be snacking on these for a while.\n\nAlright.\n\nPlease put the whole cookie deep in your mouth\nand chew it.\n\nSo what are you having Audrey?\n\nIt is smoking.\n\nSmoking cookie.\n\nI have to put this whole thing in my mouth,\nchew with my teeth and not with my tongue.\n\nAlright.\n\nWoah!\n\nIt is smoking out of your mouth.\n\nHaha.\n\nYou look like a dragon.\n\nHaha.\n\nIs it good?\n\nIt is cold.\n\nIt is ice.\n\nOh wow.\n\nIt kind of gets stuck to your tongue.\n\nThat is why they tell you to eat it with your\nteeth and eat it fast.\n\nBecause it wants to get stuck to your tongue.\n\nSo you probably just saw me try a smoking\ncookie.\n\nWe also got some ice cream from the same place.\n\nThis is called Smoking Molecule ice cream.\n\nI got the bubble tea (波霸奶茶) flavor\nand this is the bubble tea sauce in a syringe.\n\nAn injection of it.\n\nAn injection.\n\nLet me inject that.\n\nHe said do it slowly.\n\nThere we go.\n\nThat looks good.\n\nAnd it has the pearls.\n\nThis is bubble tea (波霸奶茶) which I\nlove.\n\nLet's see is this going to make me smoke as\nwell?\n\nLike this ice cream is super cold.\n\nIt was so cold it was freezing.\n\nI don't know what they're putting into it.\n\nLet's try.\n\nMmmm.\n\nHow is that?\n\nHa!\n\nIt is not making me smoke.\n\nNo smoke this time.\n\nNo smoke this time but the ice cream is really\ngood.\n\nIt is dripping down the sides but it is tasty.\n\nMmmmm.\n\nYeah.\n\nThat place was a lot of fun.\n\nIt is kind of like a performance while they're\nmaking your food.\n\nYeah, that is what I thought too.\n\nI thought it was just fascinating to see how\nit was made and just it is such a charismatic\n\nperformance and a lot of attention to detail.\n\nA lot of fun.\n\nIt is called Cooler Bear (酷樂熊).\n\nYeah.\n\nDefinitely check this one out.\n\nYes.\n\nOne of our coolest things yet.\n\nThe sugar high continues.\n\nYeah, we've had a really imbalanced ah ratio\nof sugary things versus savory things so I\n\nthink after this we're going to have to hit\nup some savory stuff for sure.\n\nYeah.\n\nAlright.\n\nLet's try that.\n\nAnd it is also starting to rain here at the\nmarket.\n\nMmmm.\n\nSo you can probably notice a few droplets\non the camera.\n\nOh that has got a nice really rich flavor.\n\nIt almost it does taste like bubble tea (波霸奶茶)\nbut it also tastes a bit like a coffee flavor\n\nto me as well.\n\nYeah.\n\nYeah.\n\nI noticed that too.\n\nDid you notice that too?\n\nYeah.\n\nMmmm.\n\nLove that.\n\nLove that stuff.\n\nEven the spoons are cute.\n\nThey're shaped like little hearts.\n\nYeah.\n\nThis is one my favorites so far.\n\nTime to bring out the big guns.\n\nYeah, so this is the one we've been trying\nto hunt down for a long time.\n\nThis is fried chicken steak (大雞排) and\nit is so popular that there is like a order\n\nlist.\n\nSo we're just waiting for our number.\n\nWe're 253 and the current order I think is\n250 so we've got three more to wait for.\n\nAlright.\n\nBig meal for the big boy.\n\nWhat are you having next Sam?\n\nThis is the chicken steak (大雞排) and\nthis thing is a behemoth.\n\nLike look how big this is.\n\nAnd look how thick it is.\n\nI think it is fresh out of the fryer.\n\nIt is pipping hot.\n\nLike it is actually too hot on my hands.\n\nI have to put the plastic bag around it.\n\nYeah.\n\nAnyways, without further adieu let's try this.\n\nOh and we got the chili version of it too.\n\nYeah, the spicy one.\n\nDon't burn yourself on the wait.\n\nWoah.\n\nYou can see the steam coming off.\n\nOh my gosh that is good.\n\nOh my gosh that is good.\n\nHow was that chicken steak (大雞排)?\n\nPure magic?\n\nPure magic.\n\nIt is so crispy on the outside.\n\nIt tastes like the crunch and then you also\ntaste the spiciness - the chili.\n\nBut then the chicken is so thick and juicy\non the inside.\n\nIt is like that contrast between crunchiness\nand juiciness.\n\nAnd it is so good.\n\nI love this.\n\nI love this.\n\nMmmm.\n\nSo I don't know if you can see this right\nnow but seriously check out the chicken.\n\nIt is such a thick juicy cut.\n\nI know.\n\nYou can just oh.\n\nThere is so much more generous than what I\nthought.\n\nIt is massive.\n\nYou're going to like this.\n\nOh.\n\nHot?\n\nMmmm.\n\nThat is so good.\n\nThe spicy coating on the exterior has got\nthis crunch.\n\nIt is almost like you're having chips.\n\nLike crisps.\n\nI know.\n\nIt is so so good.\n\nAnd that is my favorite savory dish of the\nnight so far.\n\nHow about you?\n\nYeah this is one of the best things we've\nhad tonight.\n\nAnd the price was really reasonable.\n\nSixty five Taiwanese dollars.\n\nSo two dollars.\n\nYeah.\n\nTwo US bucks for that bad boy.\n\nThis giant piece of meat.\n\nLike seriously that is really good value.\n\nImagine going to a restaurant and getting\nthis much meat.\n\nThis much chicken.\n\nAmazing.\n\nIt costs a lot more.\n\nValue for sure.\n\nSo that is a wrap from the market for us.\n\nWe're going to call it a night and head back.\n\nIt has started pouring rain and it is basically\njust masses of people like bumping into each\n\nother with their umbrellas.\n\nSo we're like okay probably time to call it\nquits.\n\nBut we have lots of snacks that we're taking\nback with us.\n\nAnd oh gosh just as we were leaving we made\nthe most horrible mistake.\n\nI wanted to order bubble tea (波霸奶茶)\nwith milk and I got the original without milk\n\nso it is just black tea with tapioca balls.\n\nBut I think there is brown sugar too.\n\nSo it should be sweet.\n\nYeah.\n\nBut it is not what I wanted so I'm so disappointed.\n\nBut anyways that was fun.\n\nWe ate really well so I would definitely say\nthis is a market worth checking out if you're\n\nin Taipei (臺北市).\n\nAnd yeah that was good.\n\nSo if you want to check out this really cool\nnight market in Taipei, Taiwan you're going\n\nto come to Songshan station (松山車站)\nand then you're going to take exit one and\n\nit basically takes you right there.\n\nYou just walk for like a couple of minutes\nand you'll see the market right away.\n\nYeah, and you turn left.\n\nThere is a huge temple at the entrance.\n\nYeah.\n\nSo I mean you can't miss it seriously.\n\nWell good morning good morning.\n\nToday is our last day in Taipei (臺北市)\nso we're going out for a dish that we've been\n\nsaving for last.\n\nWe're going to be trying beef noodle soup\n(牛肉麵 - 牛肉面) and this is a super\n\npopular dish.\n\nWe plotted a whole bunch of places on our\nphone and finally settled on one.\n\nSo let's go find Jian Hong Beef Noodles (建宏牛肉麵).\n\nAlright, so the food is already here.\n\nIt came out super quickly.\n\nWe ordered two bowls and this is a small portion\nbut you know what?\n\nI think this is going to be pretty filling\nfor one person.\n\nYeah.\n\nI was kind of worried we wouldn't be able\nto get a table because it is already eleven\n\nthirty in the morning.\n\nSo kind of close to lunch but there is still\nplenty of space so that is good.\n\nUm, but yeah, anyways let's have a look.\n\nA closer look at the meal.\n\nSo here you have it.\n\nSo it is a noodle soup with a beef broth and\nthese chunks of meat on top.\n\nThose are really generous chunks of meat.\n\nI know.\n\nYeah, it is a lot thicker than I would have\nimagined.\n\nYeah.\n\nAnd the beef it can be tendon, brisket or\nshank.\n\nAnd again I was worried this was going to\nbe all tendon.\n\nI'm not a huge fan of tendon so I'm glad to\nsee like some really nice cuts of meat in\n\nhere with not a whole lot of fat.\n\nSo yeah, I'm going to grab some chopsticks\nright here.\n\nLots of what appears to be chives.\n\nGreen onions as well.\n\nYeah, chives on top.\n\nSo let's do this.\n\nLet's try noodles first.\n\nI love my noodles.\n\nPutting my noodles on a spoon perhaps.\n\nMmm.\n\nThat is good.\n\nThey look thick.\n\nMmmm.\n\nThey are quite thick yeah.\n\nThey are nice.\n\nA little chewy.\n\nThey've been soaking in the beef broth so\nthat is nice.\n\nLet's go for some noodles and meat now.\n\nOh my.\n\nThis is messy.\n\nI do not have a talent for noodles and chopsticks.\n\nMy goodness.\n\nHaha.\n\nWhy don't you try the meat?\n\nBoth of them.\n\nNoodles and meat.\n\nOkay.\n\nSo you're getting the noodles on there.\n\nGot the noodles.\n\nOoh, okay.\n\nYou know what?\n\nLet's just go with the meat guys.\n\nThe chopsticks aren't helping me today.\n\nMmmm.\n\nOh wow.\n\nIt is like really salty and savory.\n\nMmm.\n\nYou like that?\n\nMmmm.\n\nIt is quite tender as well.\n\nYeah, this has been cooking for a while.\n\nThis is good.\n\nPleasantly surprised over here.\n\nAlright, time for me to try it so before I\ntry the noodles or the meat I'm just going\n\nto go in for \na bit of soup.\n\nAlright, I want to see what the broth tastes\nlike.\n\nSo I've got a nice big thing of broth.\n\nMmmm.\n\nThat is really nice.\n\nIt is not overpowering.\n\nIt has just got kind of like a nice beefy\nbroth taste.\n\nYeah.\n\nIt is not spicy.\n\nIt is a little bit savory but yeah not sweet\neither.\n\nYeah.\n\nBut just really nice.\n\nIt is just kind of a light broth that I think\nwill compliment the noodles and the meat which\n\nI haven't tried yet.\n\nYeah, I would say the meat has a stronger\nflavor than the broth.\n\nBecause you think.\n\nI'm going to go for the meat then next.\n\nMmmm.\n\nYour right it does have a stronger flavor.\n\nYeah.\n\nAnd this piece has a bit of fat.\n\nA little bit of fat on it too.\n\nOh no.\n\nIt gives it.\n\nI mean it is tender but it is also chewy.\n\nIt is very chewy.\n\nWait, was it fat or tendon then?\n\nIt was just fat.\n\nOkay.\n\nA little extra flavoring.\n\nLet's try the noodles.\n\nMmmm.\n\nThose are also good too.\n\nI like thickly cut noodles so it is tasty.\n\nAnd just yeah overall it is a nice soup.\n\nYou've got a light broth, you've got your\nmeat and then you've got your thick noodles.\n\nSo it is perfect to warm you up on a fall\nday like right now.\n\nMaybe a little less animalistic.\n\nSo I'm actually a little bit curious about\nthis.\n\nThere is like a huge bucket of sauce.\n\nIt looks more like a paste.\n\nAn orange paste.\n\nI can not identify this.\n\nIt looks like in terms of texture it almost\nlooks like polenta but I mean obviously it\n\nis not.\n\nDoes it have a strong smell?\n\nIt does not have a strong smell.\n\nSo let's just get it in there and see what\nhappens.\n\nLet's have some noodles with sauce.\n\nThis one has me totally stumped.\n\nAlthough now I'm starting to feel it burn\nin the back of my tongue.\n\nOh my.\n\nSo spicy obviously?\n\nIt is definitely hot.\n\nI have no idea what other ingredients are\nhere or what gives it that consistency or\n\ntexture.\n\nBut it is definitely spicy.\n\nOh man.\n\nIt kicks in at the very end.\n\nSo I'm putting a pretty good dent in my soup\nI would say.\n\nAlready half way done.\n\nAlthough, Sam has been helping to be honest.\n\nLook at mine.\n\nI'm just working on the broth.\n\nHe's been stealing some of my meat and noodles.\n\nI have been.\n\nBut anyway just to give you an idea of how\npopular beef noodle soup (牛肉麵 - 牛肉面)\n\nis every year they have a festival here in\nTaipei (臺北市) and chef's get together\n\nand they kind of compete to create the best\nrecipe but also give it a bit of a twist and\n\nmake it a little different.\n\nUm, and apparently one year there were rumors\ncirculating that the festival wasn't going\n\nto happen and everyone was so upset and they\nwere like protesting so the mayor was like\n\nit is okay guys.\n\nHe had to reassure them.\n\nThe festival will go on.\n\nSo I mean if people think they are not getting\ntheir beef noodle soup (牛肉麵 - 牛肉面)\n\nit is a pretty big deal.\n\nI guess this means somebody enjoyed their\nmeal.\n\nYeah, the bowl is empty.\n\nSatisfied over here.\n\nAnd in terms of price point it came to a hundred\nand ten Taiwan dollars.\n\nSo you're looking at just under $3.50 US.\n\nSo yeah, good value.\n\nIt is a cheap meal that you can have and it\nis something you can get anywhere in Taipei\n\n(臺北市).\n\nJust walk around and you'll find one of these\nshops and just go in and place an order.\n\nThat's what we did.\n\nWell good evening, good evening.\n\nTonight the street food adventures continue\nand we are going to be eating at the Ningxia\n\nNight Market (寧夏夜市).\n\nSo this is our third night market here in\nTaipei (臺北市) and I feel like there is\n\nstill a lot of Taiwanese street food we haven't\ntried.\n\nSo we're going to be on a mission to try a\nwhole bunch of new stuff tonight.\n\nLet's check it out.\n\nAnd we've already found our first snack of\nthe night.\n\nTell us.\n\nYeah, so if you look down here we are having\na breaded cheese and shrimp stick apparently.\n\nOh la lah.\n\nAnd there is a lot of Taiwanese seafood snacks\nthat we haven't tried yet so we're just diving\n\nright in to that tonight on our third and\nfinal street food video here.\n\nAlright, so it is fresh out of the deep-fryer.\n\nAnd I must say that holding it in the hand\nI mean it looks really skinny and maybe a\n\nlittle flimsy but it is actually fairly substantial.\n\nLike there is a bit of weight to it in my\nhands.\n\nSo I'm really excited to try this.\n\nOh and they put some honey mustard on the\noutside.\n\nYeah, they had a few different sauces.\n\nLike mayo and stuff.\n\nSo we decided to go with that.\n\nLet's just try it.\n\nOh, wow.\n\nLook at that cheese.\n\nCheesy.\n\nMmmm.\n\nThat tastes quite a bit better than I thought\nit was going to.\n\nUm, really crunchy on the outside and then\nof course you get the gooey cheese.\n\nYou can see it just like coming straight from\nthe stick to my mouth.\n\nAlright, so time for me to try this.\n\nI didn't get any cheese.\n\nHave another bite.\n\nOh you got lots of cheese on that one.\n\nWoah!\n\nLook at that.\n\nGooey gooey cheese.\n\nMy goodness.\n\nIt is mozzarella.\n\nYeah.\n\nSo what do you think?\n\nIt is good.\n\nIt just tastes like breaded shrimp but I mean\nit is nothing fancy.\n\nThis could be like frozen shrimp out of the\nfreezer and into the deep fryer.\n\nWhatever.\n\nBut yeah, it is a nice little snack.\n\nI'm hungry so I'm not complaining.\n\nSo I'm really excited for this snack.\n\nI've tried it before and it has a few different\nnames.\n\nI've heard it be called a Chinese style pizza\n(蔥油餅 - 葱油饼).\n\nYeah, or green onion pancake (蔥油餅 - 葱油饼).\n\nYeah, so and really it is neither a pancake\nnor a pizza.\n\nUm, it is kind of dark here so it is probably\na little bit hard to see but I'll open this.\n\nI would compare it more to a roti.\n\nIt is like this fluffy um flatbread.\n\nAnd look at that.\n\nYou can see the green onions in it.\n\nYeah, it has green onions and you can also\nget it with different fillings.\n\nYou can get it with an omelet.\n\nYeah, or you can get it with melted cheese.\n\nYeah, we tried one with melted cheese a couple\nof days ago.\n\nWhen we were out on a little day trip and\nit was good.\n\nOh man.\n\nHow is that?\n\nThis one has both.\n\nOh really?\n\nYeah.\n\nOh, wow.\n\nThis is really good.\n\nLucky us.\n\nAnd it is really salty.\n\nReally greasy.\n\nProbably not the best for you but it tastes\noh so good.\n\nSo it is my turn.\n\nLet's give it a try.\n\nWoah.\n\nLet's not make out with it now.\n\nI bit in to the egg and the cheese part like\nright where the biggest amount was.\n\nSo it kind of like urgh.\n\nSprayed me in the lip.\n\nBut that is really good.\n\nMmmmm.\n\nI really like this and this is the kind of\nfood that I could eat any time of day.\n\nI could have it for breakfast, lunch, dinner\nor as a snack.\n\nYeah.\n\nAnd it is really cheap.\n\nWe paid 35 Taiwan dollars.\n\n35 so basically one US dollar.\n\nJust slightly more than a US dollar.\n\nSo really good value and really cheap and\nwe're enjoying this right here on the street.\n\nAlright, time to give it back.\n\nGive it back.\n\nSo watching this next snack be prepared was\nquite the spectacle and a little bit scary.\n\nHa, so if you look down here you can basically\nsee that it is cubed meat (火焰骰子牛).\n\nAnd it was cooked by what I like to call the\nflame-thrower.\n\nHahaha.\n\nYeah.\n\nSo he's like grilling it but at the same time\nhe's using the torch to cook it faster.\n\nYeah, exactly.\n\nAnd we've seen this at the other two night\nmarkets so this is something I've wanted to\n\ntry and we're finally getting a chance to\ndo it.\n\nSo yeah, this is awesome.\n\nSo I'm just going to take my little stick\nhere.\n\nMy massive toothpick and try it.\n\nMmmm.\n\nThat is really good.\n\nYeah.\n\nSuper juicy.\n\nI wouldn't call it tender.\n\nIt is a bit of a fatty meat.\n\nYeah.\n\nBut lots of flavor.\n\nDon't choke on it.\n\nPepper.\n\nThe ground pepper is getting stuck in my throat.\n\nOh man.\n\nBut yeah it is really good.\n\nReally good.\n\nI'm losing my voice.\n\nHahaha.\n\nOh man, you sound like the Godfather.\n\nOkay, so time to try this.\n\nThe meat was a little bit fatty so I'm like\ntrying to be meticulous.\n\nLet's see which piece will be the best.\n\nMmmmm.\n\nYou like that?\n\nIt is very juicy but like you mentioned it\nalso a bit chewy.\n\nSo yeah, it is not the softest meat (火焰骰子牛)\nbut it is very flavorful.\n\nAnd I like that we chose a simple dressing.\n\nWe just put black pepper and some sea salt\nso nothing fancy.\n\nYeah because you can get something like teriyaki\nand other things.\n\nOh and how much was that?\n\nThis was a hundred Taiwanese dollars so just\na little bit over three dollars.\n\nAnd this was a small portion.\n\nYou can get bigger ones as well.\n\nSo initial thoughts from this market it is\na lot smaller from the two markets we visited\n\nearlier this week.\n\nShilin (士林夜市) and Raohe (饒河夜市))\nand this one is strictly food.\n\nIt is probably just the length of one block\npedestrian only and yeah it is just little\n\nstands selling food, no clothes, shoes or\nanything like that.\n\nIf you want kids toys there is like a second\nblock that continues behind us but there is\n\nno food there.\n\nSo we're just sticking with street food for\nnow.\n\nAnd when I say pedestrian only I mean that\nbicycles and motorcycles still get through\n\nsomehow.\n\nI'm not sure why.\n\nNi Hao.\n\nPapaya milk.\n\nSmall or large?\n\nSmall please.\n\nOkay, sixty.\n\nSixty.\n\nYep.\n\nAh yes.\n\nThank you.\n\nThank you.\n\nXie xie.\n\nXie xie.\n\nSo we've had a lot of savory treats so far\nso getting a little thirsty.\n\nSo we noticed a place selling papaya milk\nso we're going to give that a try here.\n\nPapaya milk.\n\nI've never heard of that before.\n\nOh.\n\nThat is really good.\n\nYeah?\n\nReally creamy.\n\nIs it milky or more fruity?\n\nUh, it is about half and half.\n\nTo be honest.\n\nYou really taste the papaya.\n\nYou really taste the milkiness of it.\n\nUm, I like that it is sweet but it doesn't\nseem like that added a lot of sugar or any\n\nat all.\n\nYou taste the natural fruit flavor and the\nmilk.\n\nIt is not overwhelming amounts of sugar like\nsay in a milkshake so I like that.\n\nIt tastes more natural.\n\nOne more.\n\nI like that.\n\nAlright, so packaging is pretty cute.\n\nWe've got two little panda bears on top and\nthey also had a lot of different flavors.\n\nThey had like apple milk, avocado milk and\nlike a whole bunch of other fruits so we went\n\nfor papaya.\n\nThis was Sam's decision.\n\nI'm not the biggest fan of papaya so we'll\nsee.\n\nSee if you actually like it or not?\n\nIt is frothy.\n\nYeah.\n\nIt is almost like a milkshake.\n\nIt is but it is not as sweet as a milk shake.\n\nWould you agree?\n\nOkay, that is not bad.\n\nI mean I still don't love papaya.\n\nYou would have got a different flavor.\n\nI would have.\n\nWhich one would you have got?\n\nIf they had strawberry I would have had strawberry.\n\nBut yeah, I like that it is very creamy and\nthick and frothy.\n\nThat is one good thing about the drink.\n\nA different fruit would have made it better.\n\nThis one was my pick.\n\nI saw they had baked potatoes.\n\nAnd I ordered the double cheese potato (王子起司馬鈴薯).\n\nSo she put what looks kind of like a cheese\nwhiz.\n\nLike a melted cheddar.\n\nYeah, and then on top parmesan.\n\nAnd it looks like that might be oregano or\nsome kind of spice.\n\nThere is a lot of cheese going on.\n\nYeah.\n\nAnd this is like steaming.\n\nIt is pipping hot.\n\nPiping hot.\n\nMmmm.\n\nIs it good?\n\nYeah.\n\nVery cheesy.\n\nVery cheesy.\n\nIt is nice.\n\nAnd you can also get it with other toppings.\n\nThey had like ham and corn and whole bunch\nof other things to choose from.\n\nWe went for the double cheese.\n\nWe really like our cheese.\n\nMmmmm.\n\nI really like this angle here because we've\ngot a bearded red haired man right behind\n\nyou.\n\nCheck it out.\n\nAre you serious?\n\nCheck the sign.\n\nHaha.\n\nMy bearding abilities are not that good but\nI can eat well.\n\nI can eat well.\n\nSo let's try this.\n\n*Cough sounds*\n\nWe're both choking on the potato.\n\nI'm choking on the parmesan.\n\nOh.\n\nCough.\n\nAlright, we're good.\n\nWe've both recovered.\n\nMmmm.\n\nWhat do you think?\n\nThat is really cheesy.\n\nYeah.\n\nI mean it is not the best quality cheese (王子起司馬鈴薯)\nbut it does the job.\n\nIt does the job and I mean for the price point\nwas it sixty Taiwan dollars.\n\nSo less than two bucks and it makes a good\nsnack on the street.\n\nSo we are now ready to move on to dessert\nand we are having something called Coffin\n\nbread (府城棺材板) and I've been told\nthis is a dessert that originated in Southern\n\nTaiwan in a particular city.\n\nCan't remember the name now.\n\nUm but it is called Coffin bread (府城棺材板)\nbecause the toast is carved into a little\n\ncoffin and then it is filled.\n\nLook at that.\n\nAnd you can choose all sorts of fillings.\n\nWe chose the tapioca pearls.\n\nYeah because and brown sugar because we just\ncan't get enough of that stuff.\n\nHaha.\n\nSo yeah the toast was deep-fried and then\nafterwards they carved it.\n\nThe preparation was fascinating.\n\nYeah.\n\nAlright, let's give it a try.\n\nIt is nice thick toast too.\n\nIt is thick.\n\nBut you know what?\n\nIt is smaller than what I was expecting.\n\nI thought it was going to be like those giant\nsquare pieces of toast that are like super\n\nthick.\n\nSo let's see.\n\nSo what say you?\n\nIt tastes like deep-fried dough.\n\nHahaha.\n\nDo you taste the tapioca pearls and the brown\nsugar?\n\nNot quite the strong to be honest.\n\nIt is mostly like the taste of the oil and\ndeep-fried bread coming through.\n\nSo.\n\nNot my favorite to be honest.\n\nIt looks really cool on camera but flavor-wise\nit is not my favorite.\n\nMaybe with a different filling.\n\nI'm going to let you try it now.\n\nLet's see what you think.\n\nFirst impressions?\n\nWhat do your taste buds think?\n\nI feel kind of the same way you do.\n\nYeah.\n\nI think it could use a little more of a stronger\ntopping.\n\nYeah but maybe more brown sugar.\n\nBut the Coffin bread (府城棺材板) itself\nis good I would just like to see a different\n\ntopping with a bit more sugar added.\n\nMore sugar.\n\nThat would also go good with ice cream too.\n\nYeah, maybe icing sugar on top or like more\nbrown sugar inside the coffin.\n\nYeah because the tapioca, the pearls, it is\njust a little bit bland inside.\n\nYeah, I do agree with you about that.\n\nYeah, alright.\n\nWell, most of the food has been a hit so far\ntonight but sometimes you just can't win them\n\nall.\n\nSo final thoughts from this market.\n\nWe ate pretty well but in comparison to the\nother two we visited previously.\n\nShilin (士林夜市) and Raohe (饒河夜市))\nI would say this one has a little bit less\n\nvariety to choose because it is smaller so\nI prefer the other two.\n\nWhat about you?\n\nBut I feel like this one is a little bit more\ntraditional so I quite like that.\n\nI think I like it a little bit more than you\nbut it is the kind of place where you just\n\ncome for the food and the experience and it\nis very busy so I think it was fun.\n\nI'd come back again but yeah if you go to\nthe other two night markets which are bigger\n\nand a little more famous you do have more\nfood options definitely.\n\nAlright, Mister give us instructions.\n\nHow do we get there?\n\nSo to get to this Taipei Night Market you're\ngoing to take the red line.\n\nYou're going to get off at Shuanglian (雙連站).\n\nTake exit one, take a left.\n\nYou're going to walk down about two or three\nblocks and you're going to see it on your\n\nleft hand side.\n\nYou can't miss it.\n\nAlright guys, we are currently at Dongmen\nstation (東門) here in Taipei (臺北市)\n\nand everytime we come here we are tempted\nby these amazing desserts that they have advertised\n\nall over the walls.\n\nI'm going to show you what it looks like and\nthen I'm going to tell you all about it.\n\nSo they clearly do not skimp out on advertising.\n\nLike that entire station is plastered in ads\nfor this dessert.\n\nAnd apparently this is called Mango Iced Snowflake\n(Baobing - 刨冰 - 礤冰).\n\nAnd they have two shops right outside the\nstation so let's go eat.\n\nLet's go do it.\n\nAnd like most places worth eating at here\nin Taipei (臺北市) there is a huge line\n\nbut we're going to go stand there anyway.\n\nAlright, so our dessert has arrived.\n\nAnd it is standing room only at this particular\nspot.\n\nSo they've got like this little bar outside\nwhere you just bring your dessert, you eat\n\nit here but check this out.\n\nYeah, because all of the tables are full.\n\nI know it is packed with people and there\nis a huge line of people ordering.\n\nSo this is it.\n\nThis is the Mango Snowflake Ice (Xue hua bin\n- 雪花冰).\n\nIt is a mountain.\n\nLike this is huge.\n\nAnd we went for the classic so it is just\nmango and panna cotta on top.\n\nBut I mean they probably have like ten different\nflavors with like strawberries and chocolate\n\nand red beans and you can choose anything\nreally.\n\nThis is also called Ice Monster in some places\nas well.\n\nOkay, yeah so there is two chains.\n\nThere is Ice Monster (芒果冰) and Smoothie\nHouse (思慕昔本館).\n\nWe're at Smoothie House (思慕昔本館)\nright now so let's just dig right in.\n\nDig right in.\n\nThat is amazing.\n\nGuys we're sharing this.\n\nLike apparently at this serving size is enough\nfor two to four people.\n\nYeah, Sam was like we should each get our\nown.\n\nHorrible idea.\n\nThat would have been awful.\n\nThat would have ruined dinner.\n\nMmmmm.\n\nBrain freeze.\n\nBrain freeze.\n\nDid you take too big of a bite?\n\nThat is amazing.\n\nThe Mangoes are so sweet and ripe.\n\nYep.\n\nMmmm.\n\nWhat else are you tasting though?\n\nOh man.\n\nIt has got the mango has kind of this glaze\nalmost.\n\nDo you taste like ice?\n\nIce and the panna cotta?\n\nOh yeah.\n\nYou've got your ice.\n\nYour ice mountain.\n\nMango flavored.\n\nBut seriously, the fresh mango that is like\nmy favorite part so far.\n\nIt has got like this syrupy sugar that is\namazing.\n\nAnd I love panna cotta.\n\nI love ordering this dessert whenever we're\ntraveling in Italy.\n\nIt is just so creamy and milky.\n\nSo yeah, I'm really really pleased with this\ndessert.\n\nMmmm.\n\nAlright, so Sam finally gets to dig in.\n\nYou've had about five bites and I've had none.\n\nSo someone has to film and somebody has to\neat.\n\nI've got a bit of catching up to do here.\n\nOkay, so I'm just going to try and get a bit\nof everything.\n\nOh wow.\n\nThe ice is melting a bit already.\n\nI know you have to be fast with this because\nit just starts melting on the spot.\n\nOkay, I'm going to get some mango.\n\nSo I've got a little bit of everything now.\n\nMmmm.\n\nWhat do you think?\n\nOh yeah, that is really sweet.\n\nYou taste.\n\nYou really taste the shaved ice, you really\ntaste the syrup and the nice big chunks or\n\nmango.\n\nFresh mango.\n\nIt reminds me of something we had in Korea\nnot too long ago called Sulbing (설빙).\n\nYeah, which is their shaved ice dessert (Bao\nBing - 刨冰 - 礤冰)) and yeah it is really\n\ngood.\n\nUm, I think I would enjoy this even more on\na hot day as opposed to a cool one like this\n\nbut it is still a lot of fun and still really\nenjoying it.\n\nOkay, so how would you rate your first mango\nice snowflake experience?\n\nThat was really good.\n\nReally filling.\n\nWe needed the two of us to finish that off.\n\nWe probably could have used a third spoon\nin there.\n\nYeah, I kept getting brain freezes like every\nsecond bite.\n\nThat stuff was so cold.\n\nI know it was really cold.\n\nEating cold shaved ice on a cold day.\n\nProbably not the best strategy in life but\nanyways yeah it was two hundred and ten Taiwan\n\ndollars which is under just under seven US\ndollars.\n\nSo I mean if you divide it by two people it\nis like three dollars and fifty cents.\n\nNot bad.\n\nNot bad value.\n\nIt is not the cheapest dessert but I think\nit is really good.\n\nIt is really filling.\n\nIt is one of the top 40 things you've got\nto eat in Taipei (臺北市) according to\n\nCNN.\n\nWell there you go.\n\nSo yeah, it is worth trying and yeah let us\nknow what you think when you give it a shot.", "srt": "1\n00:00:00,489 --> 00:00:01,810\nHello again from Taipei (臺北市).\n\n2\n00:00:01,810 --> 00:00:04,210\nToday we're on a bit of a food mission.\n\n3\n00:00:04,210 --> 00:00:07,259\nWe've been hearing about Din Tai Fung (鼎泰豐\n- 鼎泰丰).\n\n4\n00:00:07,259 --> 00:00:08,929\nApparently, they specialize in soup dumplings.\n\n5\n00:00:08,929 --> 00:00:11,150\nSo that is what we're going to try today.\n\n6\n00:00:11,150 --> 00:00:15,749\nWe absolutely love dumplings so any excuse\nfor us to eat dumplings is always a good one\n\n7\n00:00:15,749 --> 00:00:19,150\nand yeah it is another rainy day in Taipei\n(臺北市) so we figured let's plan our day\n\n8\n00:00:19,150 --> 00:00:20,150\naround food.\n\n9\n00:00:20,150 --> 00:00:21,150\nLet's go eat.\n\n10\n00:00:21,150 --> 00:00:28,119\nYes, and this place opens at ten in the morning\nand we are expecting huge lines.\n\n11\n00:00:28,119 --> 00:00:38,940\nSo we're here early let's go get in line.\n\n12\n00:00:38,940 --> 00:00:44,120\nSo we got here just as the place was opening\nat ten in the morning and we already have\n\n13\n00:00:44,120 --> 00:00:46,830\nprobably about fifty people in front of us\nstanding in line.\n\n14\n00:00:46,830 --> 00:00:50,170\nThe good thing is they are handing out a menu\nto everyone who is waiting so you can have\n\n15\n00:00:50,170 --> 00:00:54,380\nan idea of what you want to order and then\nyour food will be ready sooner.\n\n16\n00:00:54,380 --> 00:00:56,570\nSo we are currently placing our order.\n\n17\n00:00:56,570 --> 00:01:00,090\nOf course we're going for the classic Xiaolongbao\n(小笼包 - 小籠包).\n\n18\n00:01:00,090 --> 00:01:02,060\nGotta get those.\n\n19\n00:01:02,060 --> 00:01:04,739\nWhat else?\n\n20\n00:01:04,739 --> 00:01:05,740\nWe're still deciding what else.\n\n21\n00:01:05,740 --> 00:01:06,740\nStill deciding what else.\n\n22\n00:01:06,740 --> 00:01:08,579\nIt is a big menu.\n\n23\n00:01:08,579 --> 00:01:14,539\nIt is a huge menu.\n\n24\n00:01:14,539 --> 00:01:20,280\nLook at that.\n\n25\n00:01:20,280 --> 00:01:26,030\nSo many choices.\n\n26\n00:01:26,030 --> 00:01:31,520\nThe location we're at has four floors and\nright now we're heading up to the third one.\n\n27\n00:01:31,520 --> 00:01:32,520\nI'm guessing the other ones are full already.\n\n28\n00:01:32,520 --> 00:01:33,520\nWell, we made it.\n\n29\n00:01:33,520 --> 00:01:34,520\nWe're out of the rain and we got a table.\n\n30\n00:01:34,520 --> 00:01:41,049\nIt wasn't that long of a wait.\n\n31\n00:01:41,049 --> 00:01:42,310\nNo, like five minutes.\n\n32\n00:01:42,310 --> 00:01:43,310\nSo.\n\n33\n00:01:43,310 --> 00:01:44,310\nNo, I would say a bit more.\n\n34\n00:01:44,310 --> 00:01:45,319\nOkay maybe ten.\n\n35\n00:01:45,319 --> 00:01:46,319\nFifteen.\n\n36\n00:01:46,319 --> 00:01:47,590\nTen or fifteen but haha.\n\n37\n00:01:47,590 --> 00:01:53,679\nMaybe I was just so excited to be here that\ntime is just going so fast.\n\n38\n00:01:53,679 --> 00:01:54,990\nTime sped up.\n\n39\n00:01:54,990 --> 00:01:56,670\nSo our tea is already here.\n\n40\n00:01:56,670 --> 00:01:57,789\nThey gave us free Oolong tea (烏龍茶 - 乌龙茶).\n\n41\n00:01:57,789 --> 00:02:00,020\nYou do get free Oolong tea (烏龍茶 - 乌龙茶)\nand we've finally.\n\n42\n00:02:00,020 --> 00:02:01,600\nOh and you also get slices of ginger as well\ntoo.\n\n43\n00:02:01,600 --> 00:02:03,470\nYeah, that is where the dumplings.\n\n44\n00:02:03,470 --> 00:02:08,640\nThat is for the dumplings and we finally decided\non our menu.\n\n45\n00:02:08,640 --> 00:02:12,250\nSo we're getting ah if you look down here\nwe're getting pork xiao long bao (小笼包\n\n46\n00:02:12,250 --> 00:02:13,840\n- 小籠包) which is we're getting the ten\npieces.\n\n47\n00:02:13,840 --> 00:02:14,840\nOh.\n\n48\n00:02:14,840 --> 00:02:20,400\nAnd we're also getting for dessert we're getting\na taro xiaolongbao (芋泥小包) and we're\n\n49\n00:02:20,400 --> 00:02:21,740\nonly getting five of those.\n\n50\n00:02:21,740 --> 00:02:25,340\nSo that should be sweet inside and then we\nalso have a noodle dish.\n\n51\n00:02:25,340 --> 00:02:27,780\nNoodles with spicy sesame and peanut sauce\n(擔擔麵).\n\n52\n00:02:27,780 --> 00:02:29,990\nSo really looking forward to that.\n\n53\n00:02:29,990 --> 00:02:31,580\nAnd is there one else oh yeah.\n\n54\n00:02:31,580 --> 00:02:33,860\nSticky rice in a wrap with pork.\n\n55\n00:02:33,860 --> 00:02:36,800\nSo that is probably going to be like a lotus\nleaf wrap.\n\n56\n00:02:36,800 --> 00:02:40,920\nSo yeah we're just at this point waiting for\neverything to arrive and oh are we ever hungry.\n\n57\n00:02:40,920 --> 00:02:43,100\nWe basically skipped breakfast for this.\n\n58\n00:02:43,100 --> 00:02:44,970\nAlright so before coming here we were reading\nthe history of the place and apparently the\n\n59\n00:02:44,970 --> 00:02:51,459\nman who started this Yang he used to run a\nshop where he sold cooking oil and like that\n\n60\n00:02:51,459 --> 00:02:57,330\nwas his business but apparently when that\nindustry started to change and people weren't\n\n61\n00:02:57,330 --> 00:03:03,680\nbuying as much cooking oil anymore he had\nto come up with a new business idea so he\n\n62\n00:03:03,680 --> 00:03:07,400\nand his wife decided okay we're going to sell\nsoup dumplings and like they became such a\n\n63\n00:03:07,400 --> 00:03:11,110\nhuge hit that today they have locations not\nonly across Taipei (臺北市) and Taiwan\n\n64\n00:03:11,110 --> 00:03:12,110\n(中華民國) but also around the world in\nplaces like LA, Hong Kong.\n\n65\n00:03:12,110 --> 00:03:14,770\nSo yeah, pretty cool story and now we're waiting\nfor the food.\n\n66\n00:03:14,770 --> 00:03:21,090\nThis is the look of excitement.\n\n67\n00:03:21,090 --> 00:03:32,560\nSo the star of the meal has arrived.\n\n68\n00:03:32,560 --> 00:03:41,870\nThe Xiaolongbao (小笼包 - 小籠包) is\nhere on the table in real life.\n\n69\n00:03:41,870 --> 00:03:42,870\nAnd this is cool.\n\n70\n00:03:42,870 --> 00:03:51,130\nSo you eat it with a special sauce and they\nactually give you instructions on how it is\n\n71\n00:03:51,130 --> 00:03:52,130\ndone.\n\n72\n00:03:52,130 --> 00:03:56,720\nSo here in the restaurant they actually give\nyou a guide how to enjoy Xiao long bao (小笼包\n\n73\n00:03:56,720 --> 00:03:57,720\n- 小籠包).\n\n74\n00:03:57,720 --> 00:03:58,720\nThis is how you eat it.\n\n75\n00:03:58,720 --> 00:04:03,520\nUm, and they basically explain how to prepare\nthe sauce so we're going to try our hand at\n\n76\n00:04:03,520 --> 00:04:04,520\nthis.\n\n77\n00:04:04,520 --> 00:04:06,660\nThe waiter actually wanted to make it for\nus and we're like no.\n\n78\n00:04:06,660 --> 00:04:08,310\nWe are filming this.\n\n79\n00:04:08,310 --> 00:04:09,310\nHaha.\n\n80\n00:04:09,310 --> 00:04:10,790\nSo allow me to demonstrate.\n\n81\n00:04:10,790 --> 00:04:16,659\nOkay so first up we have our little plate\nwith ginger right here.\n\n82\n00:04:16,659 --> 00:04:19,590\nSo it says put some soy sauce and vinegar.\n\n83\n00:04:19,590 --> 00:04:21,949\nSo it is one part soy sauce.\n\n84\n00:04:21,949 --> 00:04:23,039\nOne part soy sauce.\n\n85\n00:04:23,039 --> 00:04:24,129\nAnd three parts vinegar.\n\n86\n00:04:24,129 --> 00:04:26,699\nI'd say that is about the right vinegar.\n\n87\n00:04:26,699 --> 00:04:42,289\nNext up we grab our little Xiaolongbao (小笼包\n- 小籠包) and dip it into the sauce.\n\n88\n00:04:42,289 --> 00:04:44,043\nOnce it has been dipped we place it on the\nspoon.\n\n89\n00:04:44,043 --> 00:04:45,430\nLet us see what is next.\n\n90\n00:04:45,430 --> 00:04:54,889\nOh, let's not forget you have to poke a little\nhole to let out the soupy broth that is hiding\n\n91\n00:04:54,889 --> 00:04:55,889\nin there.\n\n92\n00:04:55,889 --> 00:04:56,889\nCan you see that.\n\n93\n00:04:56,889 --> 00:04:57,969\nOh my gosh.\n\n94\n00:04:57,969 --> 00:05:00,550\nOh wow look at it seeping out.\n\n95\n00:05:00,550 --> 00:05:01,550\nPouring out.\n\n96\n00:05:01,550 --> 00:05:13,860\nAnd then then you take some of the ginger\nfrom the plate add it on top and it all goes\n\n97\n00:05:13,860 --> 00:05:19,099\nin in one bite.\n\n98\n00:05:19,099 --> 00:05:25,860\nIs that too big for one bite?\n\n99\n00:05:25,860 --> 00:05:26,979\nTry.\n\n100\n00:05:26,979 --> 00:05:28,090\nMmmm.\n\n101\n00:05:28,090 --> 00:05:29,411\nIs that tasty?\n\n102\n00:05:29,411 --> 00:05:30,411\nWow.\n\n103\n00:05:30,411 --> 00:05:31,411\nThat is amazing.\n\n104\n00:05:31,411 --> 00:05:32,411\nThat is so juicy.\n\n105\n00:05:32,411 --> 00:05:33,411\nOh man.\n\n106\n00:05:33,411 --> 00:05:34,411\nIs that one of the best dumplings you've ever\nhad?\n\n107\n00:05:34,411 --> 00:05:35,411\nIt really is.\n\n108\n00:05:35,411 --> 00:05:36,411\nI'm so glad we came here and stood in line.\n\n109\n00:05:36,411 --> 00:05:37,411\nThis is worth it.\n\n110\n00:05:37,411 --> 00:05:39,020\nOkay Sam, let's see if you were paying attention\nto the instructions.\n\n111\n00:05:39,020 --> 00:05:43,220\nThere is a lot going on so okay first up we're\ngoing to grab it.\n\n112\n00:05:43,220 --> 00:05:46,759\nI'm going to try not to break the soupiness\nof it.\n\n113\n00:05:46,759 --> 00:05:48,800\nDip it in here.\n\n114\n00:05:48,800 --> 00:05:49,800\nPut it in the spoon.\n\n115\n00:05:49,800 --> 00:05:51,500\nGrab a piece of ginger.\n\n116\n00:05:51,500 --> 00:05:52,560\nNo no no.\n\n117\n00:05:52,560 --> 00:05:54,601\nWhat do you do first to the dumpling?\n\n118\n00:05:54,601 --> 00:05:55,601\nOh, I've got to break it open.\n\n119\n00:05:55,601 --> 00:05:57,340\nRelease the juices.\n\n120\n00:05:57,340 --> 00:05:59,150\nGotta pierce it.\n\n121\n00:05:59,150 --> 00:06:01,559\nOh, there we go.\n\n122\n00:06:01,559 --> 00:06:03,960\nIt is coming out.\n\n123\n00:06:03,960 --> 00:06:05,770\nThere you go.\n\n124\n00:06:05,770 --> 00:06:07,569\nThere we go.\n\n125\n00:06:07,569 --> 00:06:08,780\nOh my.\n\n126\n00:06:08,780 --> 00:06:09,780\nAlright.\n\n127\n00:06:09,780 --> 00:06:21,259\nNow I'll grab a piece of ginger.\n\n128\n00:06:21,259 --> 00:06:22,259\nJust like that.\n\n129\n00:06:22,259 --> 00:06:23,259\nAnd all in at once.\n\n130\n00:06:23,259 --> 00:06:24,259\nOh yeah.\n\n131\n00:06:24,259 --> 00:06:25,259\nHahaha.\n\n132\n00:06:25,259 --> 00:06:26,259\nMmmm.\n\n133\n00:06:26,259 --> 00:06:27,259\nIsn't that amazing?\n\n134\n00:06:27,259 --> 00:06:28,259\nWow.\n\n135\n00:06:28,259 --> 00:06:29,259\nIt is just like.\n\n136\n00:06:29,259 --> 00:06:30,259\nThere is two things that come to mind right\naway and the first being the quality of the\n\n137\n00:06:30,259 --> 00:06:31,259\nsoup inside.\n\n138\n00:06:31,259 --> 00:06:32,259\nSo the second thing is the skin of the dumpling.\n\n139\n00:06:32,259 --> 00:06:35,059\nIt is just so thin and it such a wonderful\nit is almost I wouldnt' call it a buttery\n\n140\n00:06:35,059 --> 00:06:38,280\ntaste but it just has a nice texture in your\nmouth.\n\n141\n00:06:38,280 --> 00:06:39,280\nYeah.\n\n142\n00:06:39,280 --> 00:06:41,309\nOh, this is so good.\n\n143\n00:06:41,309 --> 00:06:45,199\nI was reading apparently the chefs who have\nbeen training at this they can roll out twenty\n\n144\n00:06:45,199 --> 00:06:46,460\ndumpling skins per minute.\n\n145\n00:06:46,460 --> 00:06:48,259\nWhich is insane.\n\n146\n00:06:48,259 --> 00:06:49,400\nThat is insane.\n\n147\n00:06:49,400 --> 00:06:50,400\nInsanity.\n\n148\n00:06:50,400 --> 00:06:51,400\nThat is like one every three seconds.\n\n149\n00:06:51,400 --> 00:06:52,400\nRight?\n\n150\n00:06:52,400 --> 00:06:53,400\nYeah, I know three seconds per dumpling.\n\n151\n00:06:53,400 --> 00:06:54,400\nWow.\n\n152\n00:06:54,400 --> 00:06:55,400\nThat is crazy.\n\n153\n00:06:55,400 --> 00:06:56,400\nWow.\n\n154\n00:06:56,400 --> 00:07:01,939\nOkay so we have ordered other dishes but before\nwe move on can we just admire this dumpling\n\n155\n00:07:01,939 --> 00:07:02,939\na little bit longer.\n\n156\n00:07:02,939 --> 00:07:05,389\nCan you see the soupiness in there.\n\n157\n00:07:05,389 --> 00:07:07,270\nIs that in focus?\n\n158\n00:07:07,270 --> 00:07:09,150\nYeah, you can tell.\n\n159\n00:07:09,150 --> 00:07:10,559\nLook at that.\n\n160\n00:07:10,559 --> 00:07:13,169\nAnd the dumpling on top you've probably noticed\nit has the perfect swirl.\n\n161\n00:07:13,169 --> 00:07:17,289\nApparently, the chefs have to pinch it eighteen\ntimes to get that beautiful shape.\n\n162\n00:07:17,289 --> 00:07:21,659\nSo I mean like the amount of detail that goes\ninto this is crazy.\n\n163\n00:07:21,659 --> 00:07:23,220\nAnd it is so tasty.\n\n164\n00:07:23,220 --> 00:07:25,780\nSo I'm just going to keep eating them.\n\n165\n00:07:25,780 --> 00:07:28,719\nLet's go for another.\n\n166\n00:07:28,719 --> 00:07:30,930\nRelease the soup.\n\n167\n00:07:30,930 --> 00:07:31,930\nOh la lah.\n\n168\n00:07:31,930 --> 00:07:32,930\nMore ginger.\n\n169\n00:07:32,930 --> 00:07:35,419\nLet's put lots of ginger in there.\n\n170\n00:07:35,419 --> 00:07:36,900\nI'm not afraid of ginger.\n\n171\n00:07:36,900 --> 00:07:37,900\nHaha.\n\n172\n00:07:37,900 --> 00:07:41,749\nAnd in it goes again.\n\n173\n00:07:41,749 --> 00:07:43,599\nMmmm.\n\n174\n00:07:43,599 --> 00:07:44,599\nWonderful isn't it?\n\n175\n00:07:44,599 --> 00:07:53,191\nAlright, so the Xiaolongbao (小笼包 - 小籠包)\nis amazing but we did order more food so we\n\n176\n00:07:53,191 --> 00:07:54,191\nhave to move on.\n\n177\n00:07:54,191 --> 00:07:55,191\nWe did.\n\n178\n00:07:55,191 --> 00:07:57,169\nSo we've moving on to noodles that are in\na peanut and a spicy sauce (擔擔麵).\n\n179\n00:07:57,169 --> 00:07:58,169\nSo yeah.\n\n180\n00:07:58,169 --> 00:07:59,309\nYeah, peanut and sesame.\n\n181\n00:07:59,309 --> 00:08:00,599\nYeah, it has got sesame.\n\n182\n00:08:00,599 --> 00:08:01,719\nThat look so good.\n\n183\n00:08:01,719 --> 00:08:04,780\nSo I'm just going to give it a real good mix\nhere.\n\n184\n00:08:04,780 --> 00:08:09,819\nYeah, just basically trying to soak up all\nof the noodles in the sauce.\n\n185\n00:08:09,819 --> 00:08:10,819\nAlright.\n\n186\n00:08:10,819 --> 00:08:11,819\nI love peanut sauce.\n\n187\n00:08:11,819 --> 00:08:12,819\nMe too.\n\n188\n00:08:12,819 --> 00:08:13,819\nSo I'm super excited.\n\n189\n00:08:13,819 --> 00:08:14,819\nI'm really excited for this one I have to\nadmit.\n\n190\n00:08:14,819 --> 00:08:15,819\nOkay.\n\n191\n00:08:15,819 --> 00:08:16,819\nMmmm.\n\n192\n00:08:16,819 --> 00:08:19,529\nLook at you go.\n\n193\n00:08:19,529 --> 00:08:21,099\nOh man.\n\n194\n00:08:21,099 --> 00:08:25,030\nSam doesn't waste any time.\n\n195\n00:08:25,030 --> 00:08:26,030\nWow.\n\n196\n00:08:26,030 --> 00:08:28,290\nYou, oh it is spicy.\n\n197\n00:08:28,290 --> 00:08:31,800\nIt is one of those things where you can tell\nit is spicy as soon you have it but then as\n\n198\n00:08:31,800 --> 00:08:33,490\nyou're swallowing it is like woah.\n\n199\n00:08:33,490 --> 00:08:34,490\nOh my.\n\n200\n00:08:34,490 --> 00:08:36,060\nSo yeah, really nice and spicy.\n\n201\n00:08:36,060 --> 00:08:39,969\nYou really taste the peanut and you also really\ntaste the sesame sauce too.\n\n202\n00:08:39,969 --> 00:08:42,199\nAnd it is just so good.\n\n203\n00:08:42,199 --> 00:08:43,199\nIt is kind of sweet.\n\n204\n00:08:43,199 --> 00:08:47,360\nIt is a combination of being sweet and spicy\nand I just love that and the texture of the\n\n205\n00:08:47,360 --> 00:08:49,230\nnoodles they are quite dense noodles.\n\n206\n00:08:49,230 --> 00:08:53,770\nSo really like that.\n\n207\n00:08:53,770 --> 00:09:04,690\nBig hit instantly.\n\n208\n00:09:04,690 --> 00:09:19,839\nOkay so now I'm going to try the noodles and\none of the waitresses just came over and told\n\n209\n00:09:19,839 --> 00:09:30,420\nus apparently we have to stir it more because\nthere is still lots of sauce left at the bottom.\n\n210\n00:09:30,420 --> 00:09:34,200\nSo let's obey.\n\n211\n00:09:34,200 --> 00:09:44,260\nLet's give it a real good mix Audrey.\n\n212\n00:09:44,260 --> 00:09:55,570\nLet's make sure we're doing this the right\nway.\n\n213\n00:09:55,570 --> 00:10:04,380\nThat we're getting all that saucey goodness.\n\n214\n00:10:04,380 --> 00:10:05,610\nI think that looks good.\n\n215\n00:10:05,610 --> 00:10:10,829\nI can't wait for you to try this I think you're\ngoing to really like it.\n\n216\n00:10:10,829 --> 00:10:11,910\nLet's see.\n\n217\n00:10:11,910 --> 00:10:20,019\nAnd the one thing that we've now been in Taipei\n(臺北市) for this is what our third or\n\n218\n00:10:20,019 --> 00:10:21,019\nfourth day.\n\n219\n00:10:21,019 --> 00:10:24,519\nAnd my gosh is this ever a city for foodies.\n\n220\n00:10:24,519 --> 00:10:33,720\nLike if you're into food this is the place\nwhere you've gotta come.\n\n221\n00:10:33,720 --> 00:10:35,009\nThat is amazing.\n\n222\n00:10:35,009 --> 00:10:37,690\nIt is like so nutty.\n\n223\n00:10:37,690 --> 00:10:40,250\nNutty and sweet and spicy.\n\n224\n00:10:40,250 --> 00:10:42,279\nIt is an amazing combination of flavors.\n\n225\n00:10:42,279 --> 00:10:45,000\nI like this a lot.\n\n226\n00:10:45,000 --> 00:10:48,860\nAnd we weren't even going to order this.\n\n227\n00:10:48,860 --> 00:10:55,880\nSam was like eh I don't know this sounds kind\nof plain but this is the star.\n\n228\n00:10:55,880 --> 00:11:03,339\nOkay, time to move on to the third dish.\n\n229\n00:11:03,339 --> 00:11:12,450\nYeah, so we've got sticky rice wrapped with\npork (糯米雞 - 糯米鸡).\n\n230\n00:11:12,450 --> 00:11:28,080\nSo what I'm going to do is just try to dissect\nthat to see.\n\n231\n00:11:28,080 --> 00:11:29,899\nOh, look at that.\n\n232\n00:11:29,899 --> 00:11:33,090\nYou can see the pork right there.\n\n233\n00:11:33,090 --> 00:11:34,090\nOh my.\n\n234\n00:11:34,090 --> 00:11:36,269\nOh, look at those colors.\n\n235\n00:11:36,269 --> 00:11:38,089\nTurn it back around.\n\n236\n00:11:38,089 --> 00:11:39,910\nShow us that baby.\n\n237\n00:11:39,910 --> 00:11:41,490\nIt is so sticky.\n\n238\n00:11:41,490 --> 00:11:42,779\nThere we go.\n\n239\n00:11:42,779 --> 00:11:44,069\nLook at that.\n\n240\n00:11:44,069 --> 00:11:45,800\nLook at those colors.\n\n241\n00:11:45,800 --> 00:11:50,100\nSo I'm going to go in for the pork and obviously\nthe sticky rice (糯米雞 - 糯米鸡).\n\n242\n00:11:50,100 --> 00:11:51,100\nThat pork looks so juicy.\n\n243\n00:11:51,100 --> 00:11:52,100\nOh, my gosh.\n\n244\n00:11:52,100 --> 00:11:53,100\nIt might be like along with what the Xiao\nLong Bao (小笼包 - 小籠包) I actually\n\n245\n00:11:53,100 --> 00:11:54,100\nlike that even more than the noodles and that\nis saying a lot because I love the noodles.\n\n246\n00:11:54,100 --> 00:11:55,100\nIt is just that pork is so juicy and so fatty.\n\n247\n00:11:55,100 --> 00:11:56,100\nIt has just got so much flavor to it and then\nthe sticky rice really enhances it.\n\n248\n00:11:56,100 --> 00:11:57,100\nOh, loving it.\n\n249\n00:11:57,100 --> 00:11:58,100\nThis is just like an awesome meal man.\n\n250\n00:11:58,100 --> 00:11:59,100\nThis is so good.\n\n251\n00:11:59,100 --> 00:12:00,100\nSo I've already been sampling the rice and\nthat is pretty good.\n\n252\n00:12:00,100 --> 00:12:01,100\nIf you take a look at the plate I think what\nmakes it so special is that is has a little\n\n253\n00:12:01,100 --> 00:12:02,100\nbit of fat that adds juiciness but like it\nis not chewy fat that you wouldn't want.\n\n254\n00:12:02,100 --> 00:12:03,100\nIt is just like that fat that just melts in\nyour mouth and adds flavor.\n\n255\n00:12:03,100 --> 00:12:04,100\nYeah.\n\n256\n00:12:04,100 --> 00:12:05,100\nExactly.\n\n257\n00:12:05,100 --> 00:12:06,100\nAnd just look at the color of that meat.\n\n258\n00:12:06,100 --> 00:12:07,100\nIt is just so amazing.\n\n259\n00:12:07,100 --> 00:12:08,100\nMmmm.\n\n260\n00:12:08,100 --> 00:12:09,100\nSo yeah I'm going in for bite number two while\nyou're holding the camera.\n\n261\n00:12:09,100 --> 00:12:10,100\nQuality control.\n\n262\n00:12:10,100 --> 00:12:11,100\nLook at that.\n\n263\n00:12:11,100 --> 00:12:12,100\nLook at the pork.\n\n264\n00:12:12,100 --> 00:12:13,100\nLook at those colors.\n\n265\n00:12:13,100 --> 00:12:14,100\nIt is like a golden brown.\n\n266\n00:12:14,100 --> 00:12:15,100\nI know.\n\n267\n00:12:15,100 --> 00:12:16,100\nAnd literally it just melts in your mouth.\n\n268\n00:12:16,100 --> 00:12:17,100\nWe finished every last morsel of our mains\nso now we're moving on to dessert.\n\n269\n00:12:17,100 --> 00:12:18,100\nYeah, so we're trying Taro Xiaolongbao (小笼包\n- 小籠包).\n\n270\n00:12:18,100 --> 00:12:19,100\nYeah.\n\n271\n00:12:19,100 --> 00:12:20,100\nGoing back to the Xiao Long Bao (小笼包\n- 小籠包).\n\n272\n00:12:20,100 --> 00:12:21,100\nOkay, that is the star of this restaurant.\n\n273\n00:12:21,100 --> 00:12:22,100\nI can't wait to try this.\n\n274\n00:12:22,100 --> 00:12:23,100\nI bet it is going to be amazing.\n\n275\n00:12:23,100 --> 00:12:24,100\nMmmm.\n\n276\n00:12:24,100 --> 00:12:25,100\nOh yeah.\n\n277\n00:12:25,100 --> 00:12:26,100\nWow.\n\n278\n00:12:26,100 --> 00:12:27,100\nThe taro is just so sweet and then it is just\nso rich and creamy inside of my mouth and\n\n279\n00:12:27,100 --> 00:12:28,100\nso piping hot and warm.\n\n280\n00:12:28,100 --> 00:12:29,100\nYeah, it was still steaming when they brought\nit.\n\n281\n00:12:29,100 --> 00:12:30,100\nIt makes the perfect dessert.\n\n282\n00:12:30,100 --> 00:12:31,100\nOkay, so my turn to try it.\n\n283\n00:12:31,100 --> 00:12:32,100\nI actually had my eye on the chocolate dumplings\nbut those cost a lot more so we figured let's\n\n284\n00:12:32,100 --> 00:12:33,100\ntry taro instead.\n\n285\n00:12:33,100 --> 00:12:34,490\nSo yeah, this is made with taro root.\n\n286\n00:12:34,490 --> 00:12:38,009\nI've never tried that before.\n\n287\n00:12:38,009 --> 00:12:54,133\nSo I'm going to take a half bite so I can\nshow you what it looks like inside.\n\n288\n00:12:54,133 --> 00:12:55,133\nMmmm.\n\n289\n00:12:55,133 --> 00:12:56,133\nMmmm.\n\n290\n00:12:56,133 --> 00:12:57,133\nIt is like purple.\n\n291\n00:12:57,133 --> 00:12:58,133\nWow.\n\n292\n00:12:58,133 --> 00:12:59,133\nThat is like manioc.\n\n293\n00:12:59,133 --> 00:13:00,133\nLike sweetened manioc.\n\n294\n00:13:00,133 --> 00:13:01,133\nDo you like it?\n\n295\n00:13:01,133 --> 00:13:02,133\nMmmm.\n\n296\n00:13:02,133 --> 00:13:03,133\nWhat do you think?\n\n297\n00:13:03,133 --> 00:13:04,133\nIt was not what I was expecting but it is\nnot bad.\n\n298\n00:13:04,133 --> 00:13:05,133\nLasting impressions of Din Tai Fung (鼎泰豐\n- 鼎泰丰).\n\n299\n00:13:05,133 --> 00:13:06,133\nOh, this place was fantastic.\n\n300\n00:13:06,133 --> 00:13:09,290\nNot only was the food really good but the\nservice was very attentive.\n\n301\n00:13:09,290 --> 00:13:14,779\nSo in terms of the price point looking here\nit is five hundred and twenty eight Taiwan\n\n302\n00:13:14,779 --> 00:13:20,029\ndollars which is sixteen dollars and fifty\ncents US.\n\n303\n00:13:20,029 --> 00:13:23,569\nSo you're looking at roughly eight dollars\nper person and that was for four different\n\n304\n00:13:23,569 --> 00:13:25,699\nthings and unlimited tea.\n\n305\n00:13:25,699 --> 00:13:27,490\nAnd it includes the service charge.\n\n306\n00:13:27,490 --> 00:13:28,490\nYeah.\n\n307\n00:13:28,490 --> 00:13:29,490\nSo I mean that.\n\n308\n00:13:29,490 --> 00:13:30,560\nHow can you get better value than that?\n\n309\n00:13:30,560 --> 00:13:31,899\nI mean we're leaving full.\n\n310\n00:13:31,899 --> 00:13:36,290\nWe're leaving satisfied and it also didn't\ncost a fortune either so highly recommend\n\n311\n00:13:36,290 --> 00:13:37,290\nthis place.\n\n312\n00:13:37,290 --> 00:13:40,129\nI know for a fact we'll be back again before\nleave Taipei (臺北市).\n\n313\n00:13:40,129 --> 00:13:44,220\nSo somebody got a little souvenir to remember\ntheir meal here.\n\n314\n00:13:44,220 --> 00:13:49,000\nSo I like the quality of the chopsticks so\nmuch here that I got a set for us.\n\n315\n00:13:49,000 --> 00:13:51,589\nSo we each get our own set and this will be\nfor our future house.\n\n316\n00:13:51,589 --> 00:13:52,589\nHaha.\n\n317\n00:13:52,589 --> 00:13:56,660\nAlright, so it has been a few hours since\nwe last ate and tonight we're going out for\n\n318\n00:13:56,660 --> 00:13:57,810\nTaiwanese street food (台灣街頭食品).\n\n319\n00:13:57,810 --> 00:14:00,822\nSo we're heading to the Shilin Night Market\n(士林夜市) and we're going to take the\n\n320\n00:14:00,822 --> 00:14:01,822\nMRT to get there.\n\n321\n00:14:01,822 --> 00:14:02,822\nLet's go eat.\n\n322\n00:14:02,822 --> 00:14:06,170\nSam may be feeling a little bit hangry right\nnow.\n\n323\n00:14:06,170 --> 00:14:10,040\nJust a little bit hangry.\n\n324\n00:14:10,040 --> 00:14:11,620\nLet's ask to be sure.\n\n325\n00:14:11,620 --> 00:14:12,899\nHey Sam?\n\n326\n00:14:12,899 --> 00:14:13,899\nWhat?\n\n327\n00:14:13,899 --> 00:14:17,000\nHow hangry are you on a level from one to\nten?\n\n328\n00:14:17,000 --> 00:14:23,019\nI think I've burst through ten.\n\n329\n00:14:23,019 --> 00:14:25,029\nI'm eleven.\n\n330\n00:14:25,029 --> 00:14:30,189\nSo to get to the Shilin Night Market (士林夜市)\nyou want to take the red line to Jiantan Station\n\n331\n00:14:30,189 --> 00:14:39,509\n(劍潭站) and then take exit 1.\n\n332\n00:14:39,509 --> 00:14:45,569\nSo we have just arrived at the Shilin Night\nMarket (士林夜市) and it is still quite\n\n333\n00:14:45,569 --> 00:14:46,569\nearly.\n\n334\n00:14:46,569 --> 00:14:47,569\nIt is 4:30 PM.\n\n335\n00:14:47,569 --> 00:14:51,250\nMost of the stalls start opening closer to\nfive o'clock and things will only continue\n\n336\n00:14:51,250 --> 00:14:53,800\nto get busier as the night goes on.\n\n337\n00:14:53,800 --> 00:14:56,579\nAnd apparently this market can run until like\none or two in the morning.\n\n338\n00:14:56,579 --> 00:14:59,149\nSo yeah, still very early.\n\n339\n00:14:59,149 --> 00:15:02,230\nWe were hungry so we couldn't wait any longer.\n\n340\n00:15:02,230 --> 00:15:09,620\nSo we are having some kind of Barbecue roll\nwith green onion (黑胡椒豬肉卷) in it.\n\n341\n00:15:09,620 --> 00:15:15,450\nOkay so we are having our first snack of the\nnight.\n\n342\n00:15:15,450 --> 00:15:21,910\nAnd if you have a look over here it is basically\na pork roll and it is filled with green onions\n\n343\n00:15:21,910 --> 00:15:27,870\nand she also asked us if we wanted it spicy\nso she put some powder over it.\n\n344\n00:15:27,870 --> 00:15:30,699\nOf course we said yes.\n\n345\n00:15:30,699 --> 00:15:31,699\nYes.\n\n346\n00:15:31,699 --> 00:15:32,699\nHaha.\n\n347\n00:15:32,699 --> 00:15:33,699\nAlways.\n\n348\n00:15:33,699 --> 00:15:34,699\nSo look at that.\n\n349\n00:15:34,699 --> 00:15:36,899\nOh that looks good.\n\n350\n00:15:36,899 --> 00:15:37,899\nMmmm.\n\n351\n00:15:37,899 --> 00:15:38,899\nOh man.\n\n352\n00:15:38,899 --> 00:15:40,850\nDo you like that?\n\n353\n00:15:40,850 --> 00:15:43,110\nThat is really nice.\n\n354\n00:15:43,110 --> 00:15:44,110\nYeah.\n\n355\n00:15:44,110 --> 00:15:45,110\nI'm so hungry right now.\n\n356\n00:15:45,110 --> 00:15:47,190\nWhat does it taste like because I've never\nhad anything like this before?\n\n357\n00:15:47,190 --> 00:15:49,470\nWell, have a look at it here.\n\n358\n00:15:49,470 --> 00:15:51,639\nIt is filled with green onions.\n\n359\n00:15:51,639 --> 00:15:53,730\nThat is like the main ingredient in the middle.\n\n360\n00:15:53,730 --> 00:15:55,889\nSo you taste both the pork and the green onions.\n\n361\n00:15:55,889 --> 00:15:57,050\nOkay, so Sam's going in.\n\n362\n00:15:57,050 --> 00:15:58,449\nTime for me to try it.\n\n363\n00:15:58,449 --> 00:15:59,449\nMmmm.\n\n364\n00:15:59,449 --> 00:16:05,399\nThat is really good.\n\n365\n00:16:05,399 --> 00:16:09,240\nI like that the green onions give it like\na bit of juiciness.\n\n366\n00:16:09,240 --> 00:16:10,240\nYeah.\n\n367\n00:16:10,240 --> 00:16:11,240\nYeah.\n\n368\n00:16:11,240 --> 00:16:16,930\nAnd the pork is a little bit salty but it\nis not too as spicy as I thought it would\n\n369\n00:16:16,930 --> 00:16:17,930\nbe.\n\n370\n00:16:17,930 --> 00:16:18,930\nYeah.\n\n371\n00:16:18,930 --> 00:16:21,170\nAnd we paid the equivalent of five dollars\nfor this.\n\n372\n00:16:21,170 --> 00:16:22,170\nIt was a bit expensive.\n\n373\n00:16:22,170 --> 00:16:23,829\nA little bit pricy but I mean.\n\n374\n00:16:23,829 --> 00:16:24,829\nIt was 150 Taiwanese Dollars.\n\n375\n00:16:24,829 --> 00:16:25,829\nSo yeah.\n\n376\n00:16:25,829 --> 00:16:26,829\nBut it is good.\n\n377\n00:16:26,829 --> 00:16:38,660\nSo \n\n378\n00:16:38,660 --> 00:16:42,460\nthere is one drink I've been wanting to try\never since we got to Taipei (臺北市).\n\n379\n00:16:42,460 --> 00:16:46,339\nI love bubble tea (珍珠奶茶) and apparently\nit originated here so voila.\n\n380\n00:16:46,339 --> 00:16:47,680\nLook at that.\n\n381\n00:16:47,680 --> 00:16:49,019\nLook at that.\n\n382\n00:16:49,019 --> 00:16:53,499\nI got one with brown sugar so you can see\nme mixing it.\n\n383\n00:16:53,499 --> 00:16:54,890\nYou can see the brown sugar.\n\n384\n00:16:54,890 --> 00:16:55,890\nSo good.\n\n385\n00:16:55,890 --> 00:17:00,610\nOn the sides and then you can see the like\nthe pearl tapioca jellies at the bottom.\n\n386\n00:17:00,610 --> 00:17:03,960\nMan, that looks good.\n\n387\n00:17:03,960 --> 00:17:05,630\nOh man.\n\n388\n00:17:05,630 --> 00:17:07,299\nOh man.\n\n389\n00:17:07,299 --> 00:17:08,299\nMmmmm.\n\n390\n00:17:08,299 --> 00:17:09,809\nReal deal?\n\n391\n00:17:09,809 --> 00:17:11,510\nThat is so amazing.\n\n392\n00:17:11,510 --> 00:17:14,079\nI love this drink so so much.\n\n393\n00:17:14,079 --> 00:17:15,400\nIs it nice and sweet?\n\n394\n00:17:15,400 --> 00:17:16,400\nMmmm.\n\n395\n00:17:16,400 --> 00:17:17,760\nWhat can you taste?\n\n396\n00:17:17,760 --> 00:17:24,579\nDon't want to choke on the tapioca balls but\nit is almost syrupy.\n\n397\n00:17:24,579 --> 00:17:25,579\nThe brown sugar.\n\n398\n00:17:25,579 --> 00:17:27,419\nLike it is quite thick.\n\n399\n00:17:27,419 --> 00:17:34,504\nSo you really get that flavor coming through\nand I love that it is made with milk because\n\n400\n00:17:34,504 --> 00:17:35,510\napparently you can just get straight up tea\nand I was like no no no let's go with the\n\n401\n00:17:35,510 --> 00:17:36,510\nclassic.\n\n402\n00:17:36,510 --> 00:17:37,510\nGive me some milk here.\n\n403\n00:17:37,510 --> 00:17:38,510\nThe milk in there.\n\n404\n00:17:38,510 --> 00:17:40,770\nSo yeah, it is so good.\n\n405\n00:17:40,770 --> 00:17:42,990\nSo good.\n\n406\n00:17:42,990 --> 00:17:48,620\nSo Sam just had to get a taste of it as well.\n\n407\n00:17:48,620 --> 00:17:49,799\nOf course.\n\n408\n00:17:49,799 --> 00:17:50,990\nI'm sharing.\n\n409\n00:17:50,990 --> 00:17:51,990\nSharing is caring.\n\n410\n00:17:51,990 --> 00:17:53,789\nSo how much was this one?\n\n411\n00:17:53,789 --> 00:17:54,789\nMmmm.\n\n412\n00:17:54,789 --> 00:17:58,790\nOkay, before I talk about that I just have\nto say how good and sweet that is.\n\n413\n00:17:58,790 --> 00:17:59,790\nYeah.\n\n414\n00:17:59,790 --> 00:18:00,850\nYou really taste the brown sugar.\n\n415\n00:18:00,850 --> 00:18:01,850\nOh man.\n\n416\n00:18:01,850 --> 00:18:03,850\nAnd then you get sucking up all of the jellies.\n\n417\n00:18:03,850 --> 00:18:04,910\nMan, that is good.\n\n418\n00:18:04,910 --> 00:18:09,230\nOkay so that was 50 Taiwan dollars which is\nabout a dollar fifty US.\n\n419\n00:18:09,230 --> 00:18:12,530\nSo yeah that is a nice affordable cheap drink.\n\n420\n00:18:12,530 --> 00:18:14,120\nAnd so worth it.\n\n421\n00:18:14,120 --> 00:18:15,120\nSo worth it.\n\n422\n00:18:15,120 --> 00:18:16,120\nAnd you know what else is cool.\n\n423\n00:18:16,120 --> 00:18:25,690\nThey give you a really thick straw so you\ncan get at your bubbles.\n\n424\n00:18:25,690 --> 00:18:27,010\nYep.\n\n425\n00:18:27,010 --> 00:18:28,320\nExactly.\n\n426\n00:18:28,320 --> 00:18:32,270\nSuck them bubbles.\n\n427\n00:18:32,270 --> 00:18:47,919\nSo for our next Taiwanese street snack we\nare having Taiwan fried chicken (鹹酥雞)\n\n428\n00:18:47,919 --> 00:18:49,300\nand this was quite the process.\n\n429\n00:18:49,300 --> 00:18:55,320\nLike first he took the chicken breaded it,\ndeep-fried it and then he took a pan and added\n\n430\n00:18:55,320 --> 00:18:56,320\nthe sauce.\n\n431\n00:18:56,320 --> 00:19:00,440\nWe got sweet chili and then pan-fried the\nchicken even further in the glaze.\n\n432\n00:19:00,440 --> 00:19:02,710\nAnd are those rice cakes beside it?\n\n433\n00:19:02,710 --> 00:19:04,820\nThese look like these could be little rice\ncakes.\n\n434\n00:19:04,820 --> 00:19:05,820\nYeah.\n\n435\n00:19:05,820 --> 00:19:06,820\nOh wow.\n\n436\n00:19:06,820 --> 00:19:10,890\nAnd then on top of that he sprinkled peanuts\nand sesame seeds.\n\n437\n00:19:10,890 --> 00:19:12,169\nIt looks amazing.\n\n438\n00:19:12,169 --> 00:19:13,169\nYeah.\n\n439\n00:19:13,169 --> 00:19:18,539\nAnd that was one hundred and ten Taiwanese\ndollars so you're looking at about three US\n\n440\n00:19:18,539 --> 00:19:19,590\nbucks for that.\n\n441\n00:19:19,590 --> 00:19:20,590\nA little bit more.\n\n442\n00:19:20,590 --> 00:19:23,660\nA little more than three US.\n\n443\n00:19:23,660 --> 00:19:27,930\nHow is that?\n\n444\n00:19:27,930 --> 00:19:29,350\nMmmm.\n\n445\n00:19:29,350 --> 00:19:33,620\nOh my gosh.\n\n446\n00:19:33,620 --> 00:19:35,049\nGood?\n\n447\n00:19:35,049 --> 00:19:41,929\nIt is so tender but so juicy at the same time.\n\n448\n00:19:41,929 --> 00:19:43,840\nHow about the sauce?\n\n449\n00:19:43,840 --> 00:19:44,840\nSweet.\n\n450\n00:19:44,840 --> 00:19:45,840\nSo sweet.\n\n451\n00:19:45,840 --> 00:19:46,840\nWhich is really good.\n\n452\n00:19:46,840 --> 00:19:51,590\nSo this was Sam's pick tonight.\n\n453\n00:19:51,590 --> 00:19:52,707\nAnd I think you're going to be very pleased.\n\n454\n00:19:52,707 --> 00:19:53,707\nI think I will.\n\n455\n00:19:53,707 --> 00:19:54,707\nOh that is so good.\n\n456\n00:19:54,707 --> 00:19:55,707\nIsn't it?\n\n457\n00:19:55,707 --> 00:19:56,707\nLike you said really tender.\n\n458\n00:19:56,707 --> 00:19:57,707\nYeah.\n\n459\n00:19:57,707 --> 00:19:58,707\nAnd I love the combination of nuts and sesame\nseeds on the outside.\n\n460\n00:19:58,707 --> 00:19:59,707\nYeah.\n\n461\n00:19:59,707 --> 00:20:00,707\nIt gives it a crunch.\n\n462\n00:20:00,707 --> 00:20:01,707\nYeah.\n\n463\n00:20:01,707 --> 00:20:02,707\nMmmm.\n\n464\n00:20:02,707 --> 00:20:03,707\nPerfect combination.\n\n465\n00:20:03,707 --> 00:20:04,707\nAnd it is a bit spicy too.\n\n466\n00:20:04,707 --> 00:20:06,470\nSo if I can offer one piece of advice when\nvisiting this market it would be to come a\n\n467\n00:20:06,470 --> 00:20:08,510\nlittle bit later in the evening.\n\n468\n00:20:08,510 --> 00:20:12,450\nWe arrived around four thirty and it was you\nknow pretty quiet.\n\n469\n00:20:12,450 --> 00:20:16,779\nThings are starting to pickup a little bit\nbut our food options have been a little bit\n\n470\n00:20:16,779 --> 00:20:20,080\nlimited because people are just you know showing\nup and opening their stalls.\n\n471\n00:20:20,080 --> 00:20:21,140\nSo later in the evening is best.\n\n472\n00:20:21,140 --> 00:20:22,140\nThank you.\n\n473\n00:20:22,140 --> 00:20:39,250\nSo Sam is \n\n474\n00:20:39,250 --> 00:20:40,470\nleading the way with this one.\n\n475\n00:20:40,470 --> 00:20:41,470\nWhat are we having next?\n\n476\n00:20:41,470 --> 00:20:42,470\nAlright moment of truth.\n\n477\n00:20:42,470 --> 00:20:43,950\nWe've been playing it kind of tame.\n\n478\n00:20:43,950 --> 00:20:45,260\nPlaying it kind of safe so far.\n\n479\n00:20:45,260 --> 00:20:49,520\nWe're going right in to the classic Taiwanese\nstreet food (台湾街头食品) here.\n\n480\n00:20:49,520 --> 00:20:51,790\nWe are having Stinky Tofu (臭豆腐).\n\n481\n00:20:51,790 --> 00:20:52,790\nOh my.\n\n482\n00:20:52,790 --> 00:20:57,120\nAnd it is funny because we saw this tofu stand\nand we're like is this stinky or not we don't\n\n483\n00:20:57,120 --> 00:20:58,120\nknow.\n\n484\n00:20:58,120 --> 00:20:59,120\nSo I walk up to it and I go.\n\n485\n00:20:59,120 --> 00:21:00,120\nSniff.\n\n486\n00:21:00,120 --> 00:21:01,120\nOh yeah.\n\n487\n00:21:01,120 --> 00:21:02,120\nThat is the real deal.\n\n488\n00:21:02,120 --> 00:21:03,120\nThat is stinky.\n\n489\n00:21:03,120 --> 00:21:04,120\nThat is definitely the real stuff.\n\n490\n00:21:04,120 --> 00:21:07,010\nSo if you've never tried this before I was\nreading on wikipedia earlier this afternoon\n\n491\n00:21:07,010 --> 00:21:11,330\nthat it smells something like stinky feet\nor garbage.\n\n492\n00:21:11,330 --> 00:21:12,559\nRotting garbage.\n\n493\n00:21:12,559 --> 00:21:13,789\nOh my.\n\n494\n00:21:13,789 --> 00:21:16,570\nSo yeah it is strong.\n\n495\n00:21:16,570 --> 00:21:17,740\nI'm going to go take a bite here.\n\n496\n00:21:17,740 --> 00:21:18,740\nYeah.\n\n497\n00:21:18,740 --> 00:21:19,740\nI think there is some cabbage.\n\n498\n00:21:19,740 --> 00:21:20,940\nYou can see it is on a double skewer here.\n\n499\n00:21:20,940 --> 00:21:24,020\nYeah, a double skewers and it has got cabbage\nin the middle.\n\n500\n00:21:24,020 --> 00:21:28,860\nSomewhat like a sandwich.\n\n501\n00:21:28,860 --> 00:21:33,299\nOh my.\n\n502\n00:21:33,299 --> 00:21:34,680\nA little overpowering there.\n\n503\n00:21:34,680 --> 00:21:39,350\nThat is something else.\n\n504\n00:21:39,350 --> 00:21:40,380\nOh.\n\n505\n00:21:40,380 --> 00:21:41,830\nIt is spicy.\n\n506\n00:21:41,830 --> 00:21:42,830\nUm.\n\n507\n00:21:42,830 --> 00:21:43,830\nOh man.\n\n508\n00:21:43,830 --> 00:21:45,650\nI'm keeping my distance.\n\n509\n00:21:45,650 --> 00:21:49,740\nIt is just you really taste the sourness of\nit.\n\n510\n00:21:49,740 --> 00:21:54,570\nAnd the fermented aspect and woah.\n\n511\n00:21:54,570 --> 00:21:57,380\nThat is something that would take a while\nto get used to.\n\n512\n00:21:57,380 --> 00:22:01,080\nI don't think I'm ever going to enjoy this\none to be honest.\n\n513\n00:22:01,080 --> 00:22:03,390\nHow about a second bite to.\n\n514\n00:22:03,390 --> 00:22:04,800\nAlright I'll do one more.\n\n515\n00:22:04,800 --> 00:22:05,929\nI'll do one more.\n\n516\n00:22:05,929 --> 00:22:07,350\nMaybe it'll grow on you.\n\n517\n00:22:07,350 --> 00:22:12,340\nI also kind of want you to eat most of it\nso I will have very little left for myself.\n\n518\n00:22:12,340 --> 00:22:15,100\nSo just go ahead.\n\n519\n00:22:15,100 --> 00:22:16,100\nOh.\n\n520\n00:22:16,100 --> 00:22:17,169\nGo ahead.\n\n521\n00:22:17,169 --> 00:22:19,250\nThat is something.\n\n522\n00:22:19,250 --> 00:22:24,029\nI don't even know how to describe it because\nI've never had anything quite like it before.\n\n523\n00:22:24,029 --> 00:22:25,029\nSo.\n\n524\n00:22:25,029 --> 00:22:26,029\nWow.\n\n525\n00:22:26,029 --> 00:22:27,029\nThat is fascinating.\n\n526\n00:22:27,029 --> 00:22:28,029\nHow much did it cost?\n\n527\n00:22:28,029 --> 00:22:30,950\nThat was only forty five.\n\n528\n00:22:30,950 --> 00:22:32,380\nSo just over a dollar.\n\n529\n00:22:32,380 --> 00:22:34,419\nAbout a dollar thirty or a dollar forty for\nthat.\n\n530\n00:22:34,419 --> 00:22:36,399\nSo it is cheap.\n\n531\n00:22:36,399 --> 00:22:39,899\nAnd you should try it if you're in Taipei\n(臺北市).\n\n532\n00:22:39,899 --> 00:22:41,250\nWhy not right?\n\n533\n00:22:41,250 --> 00:22:42,250\nYep.\n\n534\n00:22:42,250 --> 00:22:47,270\nAnd did I mention that scooters come zipping\naround out of nowhere.\n\n535\n00:22:47,270 --> 00:22:49,910\nOkay.\n\n536\n00:22:49,910 --> 00:23:11,000\nSo after stinky tofu (臭豆腐) comes the\nreward.\n\n537\n00:23:11,000 --> 00:23:23,730\nAlthough that being said I don't deserve a\nreward because I didn't try the tofu.\n\n538\n00:23:23,730 --> 00:23:24,730\nBut we decided to get something sweet instead.\n\n539\n00:23:24,730 --> 00:23:30,280\nThis is for you Sam.\n\n540\n00:23:30,280 --> 00:23:33,170\nI'm going to sample it for you to make sure\nit is okay.\n\n541\n00:23:33,170 --> 00:23:41,250\nSo we got a crepe (蛋餅) with oreo ice cream,\nNutella, banana, whipped cream, chocolate\n\n542\n00:23:41,250 --> 00:23:42,250\npowder.\n\n543\n00:23:42,250 --> 00:23:46,750\nYeah, it was the whole process of making it\nwas pretty fancy.\n\n544\n00:23:46,750 --> 00:23:47,910\nMmmm.\n\n545\n00:23:47,910 --> 00:23:52,630\nHow is that?\n\n546\n00:23:52,630 --> 00:23:56,140\nMmmm.\n\n547\n00:23:56,140 --> 00:23:58,250\nSweet tooth cravings fulfilled?\n\n548\n00:23:58,250 --> 00:23:59,250\nHaha.\n\n549\n00:23:59,250 --> 00:24:00,680\nYou're speechless.\n\n550\n00:24:00,680 --> 00:24:05,770\nThat is how I know it is good.\n\n551\n00:24:05,770 --> 00:24:06,770\nFor your bravery.\n\n552\n00:24:06,770 --> 00:24:07,770\nYou are being awarded an ice cream.\n\n553\n00:24:07,770 --> 00:24:08,770\nThis is my reward here.\n\n554\n00:24:08,770 --> 00:24:10,940\nWhich I've sampled for you.\n\n555\n00:24:10,940 --> 00:24:14,480\nHey don't make out with the ice cream.\n\n556\n00:24:14,480 --> 00:24:15,480\nMmmm.\n\n557\n00:24:15,480 --> 00:24:16,480\nI'm still going to have some more.\n\n558\n00:24:16,480 --> 00:24:20,590\nOh I'm going to be making out with the ice\ncream some more.\n\n559\n00:24:20,590 --> 00:24:22,390\nHey!\n\n560\n00:24:22,390 --> 00:24:24,190\nSam!\n\n561\n00:24:24,190 --> 00:24:25,190\nThat is so mean.\n\n562\n00:24:25,190 --> 00:24:26,190\nIt is all over your lips too.\n\n563\n00:24:26,190 --> 00:24:27,190\nThat is so good.\n\n564\n00:24:27,190 --> 00:24:28,190\nSo decadent.\n\n565\n00:24:28,190 --> 00:24:30,530\nI mean I just got on the second bite a lot\nof Nutella and like woah.\n\n566\n00:24:30,530 --> 00:24:34,760\nWith the ice cream and whipped cream and then\nthe light fluffiness of the crepe.\n\n567\n00:24:34,760 --> 00:24:35,760\nMan, I haven't even.\n\n568\n00:24:35,760 --> 00:24:36,940\nOh yeah it is a good dessert.\n\n569\n00:24:36,940 --> 00:24:37,940\nI haven't had Nutella yet.\n\n570\n00:24:37,940 --> 00:24:42,649\nThat is a nice Taiwanese dessert here.\n\n571\n00:24:42,649 --> 00:24:57,190\nSo we've already had dessert but we thought\n'hey' there is always room for one more.\n\n572\n00:24:57,190 --> 00:24:58,210\nDessert just keeps rolling.\n\n573\n00:24:58,210 --> 00:25:03,750\nAnd this is definitely the most colorful thing\nwe've seen out here at the Shilin Night Market\n\n574\n00:25:03,750 --> 00:25:04,750\n(士林夜市) so far.\n\n575\n00:25:04,750 --> 00:25:06,110\nSo apparently if you can see here.\n\n576\n00:25:06,110 --> 00:25:10,700\nThese are pieces of strawberry that have been\nput on a skewer and these are candied (糖葫蘆)\n\n577\n00:25:10,700 --> 00:25:12,650\nor called a toffee kind of fruit.\n\n578\n00:25:12,650 --> 00:25:13,650\nYeah.\n\n579\n00:25:13,650 --> 00:25:17,370\nAnd you also notice sweet tomatoes and also\nplums as well.\n\n580\n00:25:17,370 --> 00:25:18,370\nYeah.\n\n581\n00:25:18,370 --> 00:25:19,370\nWe decided to go with strawberry.\n\n582\n00:25:19,370 --> 00:25:20,370\nYeah.\n\n583\n00:25:20,370 --> 00:25:21,370\nSo let's try that here.\n\n584\n00:25:21,370 --> 00:25:22,830\nI'm going to try eating a whole one.\n\n585\n00:25:22,830 --> 00:25:23,830\nOh my.\n\n586\n00:25:23,830 --> 00:25:24,830\nOh wow.\n\n587\n00:25:24,830 --> 00:25:27,320\nIt is like properly hard on the outside.\n\n588\n00:25:27,320 --> 00:25:28,320\nMmmm.\n\n589\n00:25:28,320 --> 00:25:29,320\nOkay.\n\n590\n00:25:29,320 --> 00:25:30,950\nOh wow.\n\n591\n00:25:30,950 --> 00:25:31,950\nMmmm.\n\n592\n00:25:31,950 --> 00:25:36,480\nThat is like a super quenching.\n\n593\n00:25:36,480 --> 00:25:39,620\nThat is like a super crunchy sweet glaze on\nthe outside.\n\n594\n00:25:39,620 --> 00:25:40,620\nMmmm.\n\n595\n00:25:40,620 --> 00:25:44,390\nAnd the fruit extra juicy on the inside.\n\n596\n00:25:44,390 --> 00:25:45,809\nIs it warm fruit?\n\n597\n00:25:45,809 --> 00:25:46,809\nIt is.\n\n598\n00:25:46,809 --> 00:25:48,140\nYou can tell it has been like warmed up.\n\n599\n00:25:48,140 --> 00:25:49,210\nCooked up a little bit.\n\n600\n00:25:49,210 --> 00:25:50,210\nYeah.\n\n601\n00:25:50,210 --> 00:25:53,529\nIt kind of tastes like if you've ever had\nstrawberry shortcake the way the strawberries\n\n602\n00:25:53,529 --> 00:25:55,110\nare kind of a little bit warm like that.\n\n603\n00:25:55,110 --> 00:25:56,110\nOh yeah.\n\n604\n00:25:56,110 --> 00:25:57,140\nBeing placed next to a cake.\n\n605\n00:25:57,140 --> 00:25:59,270\nLook at that color.\n\n606\n00:25:59,270 --> 00:26:01,299\nIt is so good.\n\n607\n00:26:01,299 --> 00:26:02,440\nRuby red.\n\n608\n00:26:02,440 --> 00:26:05,280\nWe forgot to take a picture.\n\n609\n00:26:05,280 --> 00:26:06,280\nMmmm.\n\n610\n00:26:06,280 --> 00:26:08,050\nAnd you know what?\n\n611\n00:26:08,050 --> 00:26:10,500\nA tomato snuck into the mix.\n\n612\n00:26:10,500 --> 00:26:11,500\nLook.\n\n613\n00:26:11,500 --> 00:26:13,470\nAre you serious?\n\n614\n00:26:13,470 --> 00:26:15,710\nStrawberry, strawberry, tomato.\n\n615\n00:26:15,710 --> 00:26:18,679\nWhere is the tomato?\n\n616\n00:26:18,679 --> 00:26:20,070\nThe little one.\n\n617\n00:26:20,070 --> 00:26:21,070\nOh wow.\n\n618\n00:26:21,070 --> 00:26:22,070\nAh.\n\n619\n00:26:22,070 --> 00:26:23,070\nYou've gotta bite hard.\n\n620\n00:26:23,070 --> 00:26:24,070\nYep.\n\n621\n00:26:24,070 --> 00:26:25,070\nYep.\n\n622\n00:26:25,070 --> 00:26:26,070\nOh, look.\n\n623\n00:26:26,070 --> 00:26:27,070\nIt is seeping all over the place.\n\n624\n00:26:27,070 --> 00:26:28,070\nHahaha.\n\n625\n00:26:28,070 --> 00:26:29,070\nWhoopsies.\n\n626\n00:26:29,070 --> 00:26:30,070\nOh my gosh.\n\n627\n00:26:30,070 --> 00:26:31,070\nSo what do you think?\n\n628\n00:26:31,070 --> 00:26:32,070\nI'm making a mess on someone's storefront.\n\n629\n00:26:32,070 --> 00:26:34,850\nDo you like it?\n\n630\n00:26:34,850 --> 00:26:41,060\nYeah, it is good.\n\n631\n00:26:41,060 --> 00:26:56,399\nBut we better run off now.\n\n632\n00:26:56,399 --> 00:26:58,101\nSo that is a wrap from Shilin Night Market\n(士林夜市).\n\n633\n00:26:58,101 --> 00:27:01,409\nWe really enjoyed eating all of the different\nTaiwanese street food (臺灣菜) and we're\n\n634\n00:27:01,409 --> 00:27:04,390\ngoing to be eating up at a lot more night\nmarkets here in Taipei (臺北市) so stay\n\n635\n00:27:04,390 --> 00:27:11,860\ntuned for that.\n\n636\n00:27:11,860 --> 00:27:12,860\nAlright guys.\n\n637\n00:27:12,860 --> 00:27:16,899\nWe are up before the sun today and it is for\na really good reason.\n\n638\n00:27:16,899 --> 00:27:21,200\nWe've been hearing about Taiwanese breakfast\nat this one particular spot and we're going\n\n639\n00:27:21,200 --> 00:27:22,210\nto go check it out.\n\n640\n00:27:22,210 --> 00:27:24,580\nThe MRT just opened and now it is time to\ngo.\n\n641\n00:27:24,580 --> 00:27:29,450\nYes, apparently this restaurant opens at five\nthirty in the morning but the MRT didn't start\n\n642\n00:27:29,450 --> 00:27:31,510\nrunning until 6 am so we had to wait.\n\n643\n00:27:31,510 --> 00:27:35,190\nNow we can finally venture out.\n\n644\n00:27:35,190 --> 00:27:39,659\nExit five.\n\n645\n00:27:39,659 --> 00:27:46,650\nHow excited are you for breakfast?\n\n646\n00:27:46,650 --> 00:27:47,650\nWell now that I've actually finally woken\nup I'm quite excited.\n\n647\n00:27:47,650 --> 00:27:48,650\nReady to chow down.\n\n648\n00:27:48,650 --> 00:27:49,650\nChow down.\n\n649\n00:27:49,650 --> 00:27:50,650\nLet's go.\n\n650\n00:27:50,650 --> 00:27:51,650\nSo apparently we're not the only ones.\n\n651\n00:27:51,650 --> 00:27:52,650\nSo we found the restaurant.\n\n652\n00:27:52,650 --> 00:27:53,650\nIt is called Fu Hang Dou Jiang (阜杭豆漿).\n\n653\n00:27:53,650 --> 00:27:54,650\nHopefully I am pronouncing that right.\n\n654\n00:27:54,650 --> 00:28:27,500\nAnd we had to wait in line about twenty to\nthirty minutes and that was at six thirty\n\n655\n00:28:27,500 --> 00:28:34,010\nin the morning so I can't imagine what it\nis like when you come later in the morning.\n\n656\n00:28:34,010 --> 00:28:35,950\nBut anyways we ordered.\n\n657\n00:28:35,950 --> 00:28:40,250\nNow ordering was a bit tricky because their\nmenu is not in English so I had to do some\n\n658\n00:28:40,250 --> 00:28:43,159\nresearch in advance and kind of show up with\nthe names written out.\n\n659\n00:28:43,159 --> 00:28:49,360\nBut now I'm going to show you what we ordered\nand tell you what it is called in case you\n\n660\n00:28:49,360 --> 00:28:50,730\nwant to try the same things.\n\n661\n00:28:50,730 --> 00:28:51,730\nAlright, let's check it out.\n\n662\n00:28:51,730 --> 00:28:55,190\nAnd of course we have two bowls of soy milk\nbecause that is what they specialize in and\n\n663\n00:28:55,190 --> 00:28:57,720\nthat is called Dou Jiang (豆漿).\n\n664\n00:28:57,720 --> 00:28:59,809\nOne is hot and one is cold.\n\n665\n00:28:59,809 --> 00:29:00,960\nOne is like piping hot.\n\n666\n00:29:00,960 --> 00:29:03,190\nThis one is like boiling so we're going to\nbe sampling those.\n\n667\n00:29:03,190 --> 00:29:04,700\nLet's have a look.\n\n668\n00:29:04,700 --> 00:29:08,280\nSo yeah, it is just soy milk.\n\n669\n00:29:08,280 --> 00:29:13,799\nI've never drank milk with a spoon but that\nis a first.\n\n670\n00:29:13,799 --> 00:29:48,929\nSo we asked for both of our soy milks to be\nsweetened so that is good.\n\n671\n00:29:48,929 --> 00:29:49,970\nBecause who doesn't love sugar.\n\n672\n00:29:49,970 --> 00:29:51,840\nAnd I'm trying the cold one now.\n\n673\n00:29:51,840 --> 00:29:54,760\nSo let's see.\n\n674\n00:29:54,760 --> 00:30:03,529\nI don't think I've ever had soy milk before.\n\n675\n00:30:03,529 --> 00:30:06,450\nAre you serious?\n\n676\n00:30:06,450 --> 00:30:07,450\nNever.\n\n677\n00:30:07,450 --> 00:30:08,450\nNever?\n\n678\n00:30:08,450 --> 00:30:12,870\nWhy am I blowing on the milk?\n\n679\n00:30:12,870 --> 00:30:15,250\nIt is already cold.\n\n680\n00:30:15,250 --> 00:30:16,440\nMy gosh.\n\n681\n00:30:16,440 --> 00:30:17,440\nHaha.\n\n682\n00:30:17,440 --> 00:30:18,440\nMmmm.\n\n683\n00:30:18,440 --> 00:30:19,440\nWow.\n\n684\n00:30:19,440 --> 00:30:21,190\nIt does taste like tofu.\n\n685\n00:30:21,190 --> 00:30:22,380\nDoes it?\n\n686\n00:30:22,380 --> 00:30:25,350\nSoy milk tastes like tofu.\n\n687\n00:30:25,350 --> 00:30:26,350\nYeah.\n\n688\n00:30:26,350 --> 00:30:28,320\nBut it is sweet.\n\n689\n00:30:28,320 --> 00:30:29,510\nAnd refreshing.\n\n690\n00:30:29,510 --> 00:30:31,330\nThat is weird.\n\n691\n00:30:31,330 --> 00:30:41,600\nDoes it have like a bit of dessert like taste\nalmost?\n\n692\n00:30:41,600 --> 00:30:45,150\nLike sweet tofu.\n\n693\n00:30:45,150 --> 00:30:52,560\nYeah, first time trying this.\n\n694\n00:30:52,560 --> 00:30:53,560\nIt is not bad.\n\n695\n00:30:53,560 --> 00:31:08,559\nI think this could grow on me the more I have\nit.\n\n696\n00:31:08,559 --> 00:31:21,470\nOkay so we're going to break into the mystery\nroll.\n\n697\n00:31:21,470 --> 00:31:38,090\nYeah, so take a look down here.\n\n698\n00:31:38,090 --> 00:31:45,029\nI'm just going to snap it in half.\n\n699\n00:31:45,029 --> 00:31:48,950\nIt feels dense I know there is definitely\nsomething inside.\n\n700\n00:31:48,950 --> 00:31:49,950\nOh, woah.\n\n701\n00:31:49,950 --> 00:31:52,750\nOh it is super syrupy.\n\n702\n00:31:52,750 --> 00:31:53,970\nOkay.\n\n703\n00:31:53,970 --> 00:31:55,179\nWoah.\n\n704\n00:31:55,179 --> 00:32:00,610\nMaybe that wasn't the best idea.\n\n705\n00:32:00,610 --> 00:32:01,610\nHaha.\n\n706\n00:32:01,610 --> 00:32:07,940\nLook can you see the syrup?\n\n707\n00:32:07,940 --> 00:32:11,039\nYeah.\n\n708\n00:32:11,039 --> 00:32:26,539\nLook at all of that.\n\n709\n00:32:26,539 --> 00:32:37,779\nI'm going to guess that is pineapple.\n\n710\n00:32:37,779 --> 00:32:43,649\nBut who knows.\n\n711\n00:32:43,649 --> 00:32:45,620\nMmmmm.\n\n712\n00:32:45,620 --> 00:32:47,009\nIs it sweet?\n\n713\n00:32:47,009 --> 00:32:49,500\nIt is very sweet.\n\n714\n00:32:49,500 --> 00:32:51,370\nYou know what?\n\n715\n00:32:51,370 --> 00:32:53,250\nIt tastes like a sesame.\n\n716\n00:32:53,250 --> 00:32:54,460\nSweetened sesame sauce.\n\n717\n00:32:54,460 --> 00:32:57,970\nNot like a soy base sesame sauce but like\npure sesame.\n\n718\n00:32:57,970 --> 00:32:58,970\nMmmm.\n\n719\n00:32:58,970 --> 00:32:59,970\nThat is like so good.\n\n720\n00:32:59,970 --> 00:33:00,970\nSo sweet.\n\n721\n00:33:00,970 --> 00:33:02,590\nAnd everything we're trying so far has been\nreally sweet.\n\n722\n00:33:02,590 --> 00:33:10,100\nSo I kind of like that we're getting a big\nof a sugar high this morning.\n\n723\n00:33:10,100 --> 00:33:11,100\nOkay.\n\n724\n00:33:11,100 --> 00:33:15,860\nThat looks like a sweet pastry.\n\n725\n00:33:15,860 --> 00:33:18,500\nYou can really taste the sesame seeds on the\noutside too.\n\n726\n00:33:18,500 --> 00:33:19,750\nI didn't mention that but.\n\n727\n00:33:19,750 --> 00:33:21,500\nI'm sure you'll be able to tell.\n\n728\n00:33:21,500 --> 00:33:22,500\nMmmm.\n\n729\n00:33:22,500 --> 00:33:24,350\nYou know what I mean about the sesame paste?\n\n730\n00:33:24,350 --> 00:33:28,220\nDoesn't that taste like sesame to you?\n\n731\n00:33:28,220 --> 00:33:29,220\nAnd honey maybe?\n\n732\n00:33:29,220 --> 00:33:31,700\nYeah, it has got like kind of a sesame honey\nkind of taste in the middle.\n\n733\n00:33:31,700 --> 00:33:32,700\nIt is good.\n\n734\n00:33:32,700 --> 00:33:36,940\nIt is like a really dense bread.\n\n735\n00:33:36,940 --> 00:33:39,000\nYeah.\n\n736\n00:33:39,000 --> 00:33:46,740\nAnd it is kind of flakey but oily at the same\ntime.\n\n737\n00:33:46,740 --> 00:33:48,950\nDo you like it?\n\n738\n00:33:48,950 --> 00:33:49,950\nYeah.\n\n739\n00:33:49,950 --> 00:33:56,960\nSo next up we're having what I believe is\nthe Shao Bing (燒餅 - 烧饼) so it looks\n\n740\n00:33:56,960 --> 00:34:01,889\nlike a sandwich but it is basically a wheat\ncake and it is stuffed with egg.\n\n741\n00:34:01,889 --> 00:34:03,299\nAn omelette, chives.\n\n742\n00:34:03,299 --> 00:34:09,099\nYeah, it looks like a sandwich.\n\n743\n00:34:09,099 --> 00:34:10,099\nYeah.\n\n744\n00:34:10,099 --> 00:34:11,099\nOmelette sandwich.\n\n745\n00:34:11,099 --> 00:34:28,329\nAnd it is really sticky on top so I think\nit has like some kind of sweet glaze.\n\n746\n00:34:28,329 --> 00:34:38,669\nBut let's find out for sure.\n\n747\n00:34:38,669 --> 00:34:43,839\nYou know what?\n\n748\n00:34:43,839 --> 00:35:02,920\nI'm starting to realize that in Taiwan there\nis a major sweet tooth.\n\n749\n00:35:02,920 --> 00:35:13,150\nA lot of the food is sweet and I'm enjoying\nthat.\n\n750\n00:35:13,150 --> 00:35:14,150\nIs it?\n\n751\n00:35:14,150 --> 00:35:15,150\nI'm really enjoying this.\n\n752\n00:35:15,150 --> 00:35:16,150\nYeah.\n\n753\n00:35:16,150 --> 00:35:18,150\nIs it also savory too?\n\n754\n00:35:18,150 --> 00:35:38,810\nYeah, it is like a fried omelette so that\nis greasy and salty but then you've got the\n\n755\n00:35:38,810 --> 00:35:50,839\nsweetness of the bread so it is a nice combination.\n\n756\n00:35:50,839 --> 00:35:52,550\nMmmm.\n\n757\n00:35:52,550 --> 00:36:01,109\nAlright, my turn to try.\n\n758\n00:36:01,109 --> 00:36:02,819\nMmmmm.\n\n759\n00:36:02,819 --> 00:36:06,250\nOh wow.\n\n760\n00:36:06,250 --> 00:36:07,960\nMmmm.\n\n761\n00:36:07,960 --> 00:36:19,950\nYou know what this reminds me of?\n\n762\n00:36:19,950 --> 00:36:27,360\nLike whenever I go back home and this is only\nabout once a year my Dad will cook up a big\n\n763\n00:36:27,360 --> 00:36:32,870\nomelet and we'll have some healthy bread that\nhas been toasted and usually I put like a\n\n764\n00:36:32,870 --> 00:36:37,360\nbit of jam on the bread and then I put the\nomelet on top of the toast and eat it.\n\n765\n00:36:37,360 --> 00:36:39,790\nThat is a weird combination but I've seen\nhim do it.\n\n766\n00:36:39,790 --> 00:36:41,190\nAnd it kind of reminds me of this.\n\n767\n00:36:41,190 --> 00:36:46,090\nLike the sweetness of the bread and then the\nnice omelette.\n\n768\n00:36:46,090 --> 00:36:47,400\nIt is just like a nice contrast in combination.\n\n769\n00:36:47,400 --> 00:36:51,180\nThis last one is either Yutiah or Youtiao\n(油條 - 油条) please let me know in the\n\n770\n00:36:51,180 --> 00:36:52,180\ncomments.\n\n771\n00:36:52,180 --> 00:36:53,440\nWe're butchering these names I'm sure pretty\nfiercely.\n\n772\n00:36:53,440 --> 00:36:58,210\nUm, at first glance it kind of reminds me\nof a bit of a porras that we had in Spain.\n\n773\n00:36:58,210 --> 00:37:02,260\nLike those giant sized kind of churros like\nthings.\n\n774\n00:37:02,260 --> 00:37:03,260\nYeah.\n\n775\n00:37:03,260 --> 00:37:07,570\nAnd I have to say it is like super light in\nthe hand.\n\n776\n00:37:07,570 --> 00:37:13,030\nIt looks a lot bigger than what it is.\n\n777\n00:37:13,030 --> 00:37:16,680\nIt is really flimsy and light.\n\n778\n00:37:16,680 --> 00:37:20,569\nSo I'm going to give that a try.\n\n779\n00:37:20,569 --> 00:37:25,730\nSo it is like a deep-fried dough stick and\nall we need right now is that thick Spanish\n\n780\n00:37:25,730 --> 00:37:26,730\nhot chocolate and we're set.\n\n781\n00:37:26,730 --> 00:37:27,730\nOh.\n\n782\n00:37:27,730 --> 00:37:28,730\nOkay.\n\n783\n00:37:28,730 --> 00:37:30,040\nIt tastes like a bit greasy and salty as opposed\nto being sweet.\n\n784\n00:37:30,040 --> 00:37:33,390\nAnd yeah it kind of a nice contrast to all\nof the sweet dishes we've been having this\n\n785\n00:37:33,390 --> 00:37:34,390\nmorning.\n\n786\n00:37:34,390 --> 00:37:35,390\nThis one is a little saltier.\n\n787\n00:37:35,390 --> 00:37:36,390\nYeah.\n\n788\n00:37:36,390 --> 00:37:37,390\nI'm going to try another bite.\n\n789\n00:37:37,390 --> 00:37:38,390\nAnd you know what?\n\n790\n00:37:38,390 --> 00:37:48,790\nWhen they served it up to us they actually\nput it in the sandwich.\n\n791\n00:37:48,790 --> 00:37:57,080\nYeah.\n\n792\n00:37:57,080 --> 00:37:59,140\nSo I think you can probably put both of them\ntogether.\n\n793\n00:37:59,140 --> 00:38:02,410\nAnd it has got a like a kind of flaky buttery\ntaste as well to it.\n\n794\n00:38:02,410 --> 00:38:04,770\nIt is greasy on the outside and I quite like\nit.\n\n795\n00:38:04,770 --> 00:38:05,770\nYeah.\n\n796\n00:38:05,770 --> 00:38:07,000\nSo let's reassemble that sandwich.\n\n797\n00:38:07,000 --> 00:38:09,640\nHave another bite why don't you?\n\n798\n00:38:09,640 --> 00:38:10,640\nOkay.\n\n799\n00:38:10,640 --> 00:38:13,609\nSo now I've got like a monster sandwich.\n\n800\n00:38:13,609 --> 00:38:14,930\nLet's try that.\n\n801\n00:38:14,930 --> 00:38:15,930\nMmmmm.\n\n802\n00:38:15,930 --> 00:38:18,900\nIt adds a bit of crunchiness to it.\n\n803\n00:38:18,900 --> 00:38:19,900\nYeah?\n\n804\n00:38:19,900 --> 00:38:21,880\nAnd a little more salt and greasiness.\n\n805\n00:38:21,880 --> 00:38:22,880\nMmmm.\n\n806\n00:38:22,880 --> 00:38:23,880\nOkay.\n\n807\n00:38:23,880 --> 00:38:26,240\nYeah, it doesn't have a whole lot of flavor\non its own I have to say.\n\n808\n00:38:26,240 --> 00:38:27,240\nIt just tastes greasy.\n\n809\n00:38:27,240 --> 00:38:28,240\nYeah.\n\n810\n00:38:28,240 --> 00:38:29,240\nAnd it is like really flaky and like light.\n\n811\n00:38:29,240 --> 00:38:34,810\nIt kind of reminds me of a croissant a little\nbit but it is not something I would want to\n\n812\n00:38:34,810 --> 00:38:35,810\neat on its own.\n\n813\n00:38:35,810 --> 00:38:39,480\nI can see why she would put it in the sandwich.\n\n814\n00:38:39,480 --> 00:38:43,060\nBut even better that cup of hot chocolate.\n\n815\n00:38:43,060 --> 00:38:44,060\nHaha.\n\n816\n00:38:44,060 --> 00:38:46,450\nThat muddy Spanish hot chocolate.\n\n817\n00:38:46,450 --> 00:38:51,420\nAs if we're not getting enough sweets as it\nis.\n\n818\n00:38:51,420 --> 00:38:54,980\nMaybe you can dip it in the soy milk.\n\n819\n00:38:54,980 --> 00:38:58,660\nDo you think that is how it is done?\n\n820\n00:38:58,660 --> 00:39:00,090\nWhy don't you try it?\n\n821\n00:39:00,090 --> 00:39:01,540\nI'll do it in yours.\n\n822\n00:39:01,540 --> 00:39:02,730\nYours is warm.\n\n823\n00:39:02,730 --> 00:39:05,960\nWatch everyone is going to be shaking their\nheads.\n\n824\n00:39:05,960 --> 00:39:06,960\nNooo.\n\n825\n00:39:06,960 --> 00:39:07,960\nThat is way better.\n\n826\n00:39:07,960 --> 00:39:08,960\nThat is way better?\n\n827\n00:39:08,960 --> 00:39:09,960\nSee.\n\n828\n00:39:09,960 --> 00:39:10,960\nThat is how I would recommend having that.\n\n829\n00:39:10,960 --> 00:39:20,859\nI have no idea of just how you're supposed\nto do it but that is how we're rolling.\n\n830\n00:39:20,859 --> 00:39:21,859\nYep.\n\n831\n00:39:21,859 --> 00:39:27,810\nYou're going in for another bite.\n\n832\n00:39:27,810 --> 00:39:30,400\nThat is how we roll.\n\n833\n00:39:30,400 --> 00:39:34,180\nMaybe we're creating something new in Taiwan.\n\n834\n00:39:34,180 --> 00:39:37,290\nI highly doubt it but.\n\n835\n00:39:37,290 --> 00:39:48,990\nWell that line is now wrapping around the\nbuilding.\n\n836\n00:39:48,990 --> 00:39:59,390\nWe had to wait twenty to thirty minutes.\n\n837\n00:39:59,390 --> 00:40:03,380\nIt is at least two to three times as long\nnow.\n\n838\n00:40:03,380 --> 00:40:06,890\nThat is probably going to take like forty\nfive to an hour.\n\n839\n00:40:06,890 --> 00:40:10,300\nSure glad we came when we did.\n\n840\n00:40:10,300 --> 00:40:11,300\nYeah.\n\n841\n00:40:11,300 --> 00:40:12,300\nCome early!\n\n842\n00:40:12,300 --> 00:40:17,599\nSo are you feeling ready to take on Taipei\nafter that breakfast?\n\n843\n00:40:17,599 --> 00:40:20,520\nYeah, I've got my sugar high.\n\n844\n00:40:20,520 --> 00:40:23,109\nI've got you know like my saltiness with the\negg.\n\n845\n00:40:23,109 --> 00:40:24,109\nSo I'm ready to go.\n\n846\n00:40:24,109 --> 00:40:33,070\nAnd in terms of price point that was a hundred\nand thirty five Taiwanese dollars so it worked\n\n847\n00:40:33,070 --> 00:40:35,309\nout to just over two US dollars per person.\n\n848\n00:40:35,309 --> 00:40:36,770\nSo really cheap, really tasty food.\n\n849\n00:40:36,770 --> 00:40:39,270\nAnd yeah, I can see why there is a big line.\n\n850\n00:40:39,270 --> 00:40:44,890\nAnd the one thing I wish we could have tried\nwas something I think called Dan Bing (蛋餅)\n\n851\n00:40:44,890 --> 00:40:47,859\nwhich is basically a pancake with the omelet\nstuffed inside.\n\n852\n00:40:47,859 --> 00:40:52,730\nWe noticed some other people having that and\nwe're like ooh that looked good.\n\n853\n00:40:52,730 --> 00:41:01,820\nAnd I also saw people having some kind of\nporridge that I just didn't know the name\n\n854\n00:41:01,820 --> 00:41:02,890\nof it.\n\n855\n00:41:02,890 --> 00:41:04,280\nYeah, anyways we ate enough.\n\n856\n00:41:04,280 --> 00:41:08,490\nI mean we're full now but yeah there is other\nthings to try though.\n\n857\n00:41:08,490 --> 00:41:13,640\nYeah, so if you want to find this place straight\nout of exit five and here you've got the market.\n\n858\n00:41:13,640 --> 00:41:17,380\nYou just go down this way up to the second\nfloor and you'll see the lines.\n\n859\n00:41:17,380 --> 00:41:19,599\nYeah, and don't forget to come early.\n\n860\n00:41:19,599 --> 00:41:20,599\nYeah.\n\n861\n00:41:20,599 --> 00:41:21,599\nGreetings from Taipei, Taiwan.\n\n862\n00:41:21,599 --> 00:41:23,830\nAnother day and another night market.\n\n863\n00:41:23,830 --> 00:41:24,940\nAnd we brought our appetite.\n\n864\n00:41:24,940 --> 00:41:28,839\nToday we are visiting the Raohe Night Market\n(饒河夜市) and they are renown for their\n\n865\n00:41:28,839 --> 00:41:29,839\nstreet food.\n\n866\n00:41:29,839 --> 00:41:33,400\nIf you want to have street food this is the\none market you need to visit.\n\n867\n00:41:33,400 --> 00:41:35,410\nAnd earlier this week we visited Shilin market\n(士林夜市) where we got to try a few different\n\n868\n00:41:35,410 --> 00:41:36,410\ntreats.\n\n869\n00:41:36,410 --> 00:41:37,410\nYeah.\n\n870\n00:41:37,410 --> 00:41:38,410\nBut we're on the lookout for more Taiwanese\nstreet food (Xiaochi - 小吃).\n\n871\n00:41:38,410 --> 00:41:39,710\nIt is all about the food tonight.\n\n872\n00:41:39,710 --> 00:41:40,710\nLet's go eat.\n\n873\n00:41:40,710 --> 00:41:42,810\nOkay so we found our first snack of the night.\n\n874\n00:41:42,810 --> 00:41:44,600\nBefore we even entered the market.\n\n875\n00:41:44,600 --> 00:41:46,330\nYeah, so we're trying a pork bun (胡椒餅)\nthat was cooked in the oven.\n\n876\n00:41:46,330 --> 00:41:47,609\nAnd this is just freshly made so really exciting.\n\n877\n00:41:47,609 --> 00:41:49,200\nIt is like pipping hot.\n\n878\n00:41:49,200 --> 00:41:54,040\nI can feel it warm in my hands.\n\n879\n00:41:54,040 --> 00:41:58,710\nAnd it was cooked in what resembled like one\nof those Indian tandoori ovens where the bread\n\n880\n00:41:58,710 --> 00:42:00,619\njust sticks to the side.\n\n881\n00:42:00,619 --> 00:42:01,619\nThat is really good.\n\n882\n00:42:01,619 --> 00:42:02,619\nAnd this is filled with pork and chives.\n\n883\n00:42:02,619 --> 00:42:04,210\nSo I'm not getting a lot of pork on the first\nbite but it is very thick and condensed.\n\n884\n00:42:04,210 --> 00:42:05,210\nSo very doughy.\n\n885\n00:42:05,210 --> 00:42:06,760\nLet's see if we can get a better look.\n\n886\n00:42:06,760 --> 00:42:12,120\nAlright, so we've finally made it to the point\nwhere I can get some meat here.\n\n887\n00:42:12,120 --> 00:42:13,120\nAlright.\n\n888\n00:42:13,120 --> 00:42:14,120\nMmmm.\n\n889\n00:42:14,120 --> 00:42:15,120\nBite number two.\n\n890\n00:42:15,120 --> 00:42:16,120\nOh yeah.\n\n891\n00:42:16,120 --> 00:42:17,120\nNice big piece of pork.\n\n892\n00:42:17,120 --> 00:42:18,120\nA big piece of pork.\n\n893\n00:42:18,120 --> 00:42:19,120\nWhat?\n\n894\n00:42:19,120 --> 00:42:20,120\nIs it ground pork?\n\n895\n00:42:20,120 --> 00:42:21,120\nIt is ground pork.\n\n896\n00:42:21,120 --> 00:42:22,120\nIt is ground pork.\n\n897\n00:42:22,120 --> 00:42:23,120\nMmmm.\n\n898\n00:42:23,120 --> 00:42:24,120\nThe pork is a little bit sweet and also a\nlittle bit spicy.\n\n899\n00:42:24,120 --> 00:42:25,120\nBut the dough is savory and salty.\n\n900\n00:42:25,120 --> 00:42:26,120\nIt is a nice contrast.\n\n901\n00:42:26,120 --> 00:42:27,120\nIt tastes really good.\n\n902\n00:42:27,120 --> 00:42:31,400\nAnd it was also really cheap.\n\n903\n00:42:31,400 --> 00:42:39,030\nIt was only fifty Taiwan dollars which is\nI think about a dollar fifty.\n\n904\n00:42:39,030 --> 00:42:48,730\nA little bit more than a dollar fifty US.\n\n905\n00:42:48,730 --> 00:43:10,240\nSo Sam got the giant pork bun but they also\nhave options for vegetarians in the form of\n\n906\n00:43:10,240 --> 00:43:18,020\nmini-buns.\n\n907\n00:43:18,020 --> 00:43:34,440\nSo I'm going to try that one.\n\n908\n00:43:34,440 --> 00:43:35,440\nLook at it.\n\n909\n00:43:35,440 --> 00:43:36,440\nYeah.\n\n910\n00:43:36,440 --> 00:43:37,440\nCovered in sesame seeds.\n\n911\n00:43:37,440 --> 00:43:45,050\nThat was just stuffed at the bottom of our\npackage.\n\n912\n00:43:45,050 --> 00:43:46,240\nSo pretty cool.\n\n913\n00:43:46,240 --> 00:43:47,420\nThere you go.\n\n914\n00:43:47,420 --> 00:43:49,050\nIt is just the chives.\n\n915\n00:43:49,050 --> 00:43:51,710\nThat is all that is in it.\n\n916\n00:43:51,710 --> 00:43:53,230\nThat is your vegetable.\n\n917\n00:43:53,230 --> 00:43:54,230\nThe chives.\n\n918\n00:43:54,230 --> 00:43:55,230\nThe green onions.\n\n919\n00:43:55,230 --> 00:43:56,230\nIs it tasty?\n\n920\n00:43:56,230 --> 00:43:57,500\nReally tasty.\n\n921\n00:43:57,500 --> 00:44:07,090\nAnd I like that it is a small bite.\n\n922\n00:44:07,090 --> 00:44:12,410\nAnd I like that is was a bonus.\n\n923\n00:44:12,410 --> 00:44:14,410\nWe didn't pay for it.\n\n924\n00:44:14,410 --> 00:44:17,460\nOr I feel like we didn't pay for it.\n\n925\n00:44:17,460 --> 00:44:21,130\nIt was just like stuffed in the bottom of\nthe bag.\n\n926\n00:44:21,130 --> 00:44:22,339\nWe like free things.\n\n927\n00:44:22,339 --> 00:44:23,720\nWhat is next?\n\n928\n00:44:23,720 --> 00:44:30,190\nOkay, next we're having something sweet so\nwe stopped at Anna's egg tart (蛋撻).\n\n929\n00:44:30,190 --> 00:44:37,569\nAnd these are like the miniature egg tarts\n(蛋撻) that you might find in Portugal or\n\n930\n00:44:37,569 --> 00:44:39,420\nHong Kong or Macau.\n\n931\n00:44:39,420 --> 00:44:45,020\nExcept these are like mini bites that you\ncan just pop them right in.\n\n932\n00:44:45,020 --> 00:44:47,280\nYeah, you can pop them in.\n\n933\n00:44:47,280 --> 00:44:48,280\nOne each.\n\n934\n00:44:48,280 --> 00:44:49,280\nMmmm.\n\n935\n00:44:49,280 --> 00:44:50,280\nHow is that?\n\n936\n00:44:50,280 --> 00:44:51,569\nThat is really nice.\n\n937\n00:44:51,569 --> 00:44:55,210\nIt is like creamy and smooth and custardy.\n\n938\n00:44:55,210 --> 00:44:57,030\nIt is really good.\n\n939\n00:44:57,030 --> 00:44:59,309\nI'll have this one too.\n\n940\n00:44:59,309 --> 00:45:00,309\nHey!\n\n941\n00:45:00,309 --> 00:45:01,309\nHahaha.\n\n942\n00:45:01,309 --> 00:45:02,309\nThat is so mean.\n\n943\n00:45:02,309 --> 00:45:08,170\nI'm not sure this is going to be enough for\nSam the giant.\n\n944\n00:45:08,170 --> 00:45:12,890\nShow us that tiny little.\n\n945\n00:45:12,890 --> 00:45:16,540\nLook at how small that is.\n\n946\n00:45:16,540 --> 00:45:17,770\nThese are really mini.\n\n947\n00:45:17,770 --> 00:45:20,550\nWhen they said they were mini they weren't\nkidding.\n\n948\n00:45:20,550 --> 00:45:22,240\nBut I love these.\n\n949\n00:45:22,240 --> 00:45:36,950\nLike you've said I've had them in Portugal,\nI've had them in Hong Kong.\n\n950\n00:45:36,950 --> 00:45:49,400\nI've had them in Macau so really cool to try\negg tarts here in Taiwan.\n\n951\n00:45:49,400 --> 00:45:50,400\nYeah.\n\n952\n00:45:50,400 --> 00:45:52,810\nBig enough to fill a cavity, right Sam?\n\n953\n00:45:52,810 --> 00:45:53,810\nMmmm.\n\n954\n00:45:53,810 --> 00:45:54,810\nOh man.\n\n955\n00:45:54,810 --> 00:45:55,810\nWhat do you think?\n\n956\n00:45:55,810 --> 00:45:59,460\nThat is really good.\n\n957\n00:45:59,460 --> 00:46:09,220\nThe thing I really like about it is that it\nis really creamy and sweet.\n\n958\n00:46:09,220 --> 00:46:14,869\nI can tell that those are freshly made because\nit is still warm.\n\n959\n00:46:14,869 --> 00:46:15,869\nYeah.\n\n960\n00:46:15,869 --> 00:46:16,869\nMmmm.\n\n961\n00:46:16,869 --> 00:46:17,869\nAnd they were so cheap.\n\n962\n00:46:17,869 --> 00:46:18,869\nFlaky pastry.\n\n963\n00:46:18,869 --> 00:46:22,400\nHow much did we pay?\n\n964\n00:46:22,400 --> 00:46:26,540\nThey were only twenty each.\n\n965\n00:46:26,540 --> 00:46:38,120\nSo you're talking like just over a dollar\nUS for us to both have.\n\n966\n00:46:38,120 --> 00:46:40,750\nMaybe like a dollar twenty.\n\n967\n00:46:40,750 --> 00:46:42,210\nReally really good.\n\n968\n00:46:42,210 --> 00:46:43,670\nNice little bite.\n\n969\n00:46:43,670 --> 00:46:45,599\nBut yeah that is not going to fill me up.\n\n970\n00:46:45,599 --> 00:46:46,599\nAlright, let's keep moving.\n\n971\n00:46:46,599 --> 00:46:47,599\nRed bean.\n\n972\n00:46:47,599 --> 00:46:48,599\nOkay.\n\n973\n00:46:48,599 --> 00:46:49,599\n(Speaking Chinese)\n\n974\n00:46:49,599 --> 00:46:50,599\nAnd now it is time for a mystery sample that\ncaught our eye but we have no idea what it\n\n975\n00:46:50,599 --> 00:46:51,599\nis.\n\n976\n00:46:51,599 --> 00:46:52,599\nWe're being a little adventurous here.\n\n977\n00:46:52,599 --> 00:46:53,630\nWe have no idea what this is.\n\n978\n00:46:53,630 --> 00:46:55,329\nIt is cold in the hand.\n\n979\n00:46:55,329 --> 00:46:56,770\nAnd it feels kind of slimy.\n\n980\n00:46:56,770 --> 00:47:05,060\nAnd we got ten of these for thirty five Taiwan\ndollars so that is just over one US dollar.\n\n981\n00:47:05,060 --> 00:47:07,869\nSo let's just hop right in and try it.\n\n982\n00:47:07,869 --> 00:47:10,119\nUm, I think I heard him say red bean.\n\n983\n00:47:10,119 --> 00:47:13,200\nYes, one of these are red bean.\n\n984\n00:47:13,200 --> 00:47:16,030\nAnd this was sitting on ice.\n\n985\n00:47:16,030 --> 00:47:18,100\nIt looks like a dessert that was sitting on\nice.\n\n986\n00:47:18,100 --> 00:47:19,100\nMmmm.\n\n987\n00:47:19,100 --> 00:47:20,100\nOkay.\n\n988\n00:47:20,100 --> 00:47:21,100\nSweet.\n\n989\n00:47:21,100 --> 00:47:22,100\nYeah.\n\n990\n00:47:22,100 --> 00:47:23,100\nThe red beans obviously has some sugar added\nto it.\n\n991\n00:47:23,100 --> 00:47:30,500\nAnd if I had to guess I think it is something\nthe consistency is sort of like a rice cake\n\n992\n00:47:30,500 --> 00:47:31,910\non the outside.\n\n993\n00:47:31,910 --> 00:47:33,946\nDo you think it is like a miniature mochi\nball (麻糍 - 麻糬), maybe?\n\n994\n00:47:33,946 --> 00:47:34,946\nIt could be.\n\n995\n00:47:34,946 --> 00:47:40,570\nIt might be little mochi balls (麻糍 - 麻糬).\n\n996\n00:47:40,570 --> 00:47:43,820\nQuality control.\n\n997\n00:47:43,820 --> 00:47:47,060\nQuality control.\n\n998\n00:47:47,060 --> 00:47:48,680\nMmmm.\n\n999\n00:47:48,680 --> 00:47:50,980\nIs it passing quality control?\n\n1000\n00:47:50,980 --> 00:47:51,980\nIt is.\n\n1001\n00:47:51,980 --> 00:47:52,980\nI like it.\n\n1002\n00:47:52,980 --> 00:47:58,330\nIt is kind of like a I would consider it to\nbe a little bit more like a dessert than.\n\n1003\n00:47:58,330 --> 00:48:00,020\nIt is definitely not savory.\n\n1004\n00:48:00,020 --> 00:48:01,020\nIt is sweet.\n\n1005\n00:48:01,020 --> 00:48:02,020\nGood stuff.\n\n1006\n00:48:02,020 --> 00:48:04,110\nMy hand is actually freezing holding this\nbag because it has chunks of ice in it.\n\n1007\n00:48:04,110 --> 00:48:06,940\nUm, but I'm going to try a different one.\n\n1008\n00:48:06,940 --> 00:48:09,740\nSam was having the red bean.\n\n1009\n00:48:09,740 --> 00:48:10,740\nAnd this is another mystery one.\n\n1010\n00:48:10,740 --> 00:48:12,490\nIt is yellow.\n\n1011\n00:48:12,490 --> 00:48:14,940\nI have no idea.\n\n1012\n00:48:14,940 --> 00:48:19,450\nThe lady was trying to explain what it was\nbut I don't get it.\n\n1013\n00:48:19,450 --> 00:48:20,589\nWe didn't catch.\n\n1014\n00:48:20,589 --> 00:48:22,119\nWe didn't catch it.\n\n1015\n00:48:22,119 --> 00:48:23,859\nDoes it taste like anything familiar?\n\n1016\n00:48:23,859 --> 00:48:24,859\nNo?\n\n1017\n00:48:24,859 --> 00:48:28,079\nIt has like the texture of bean paste.\n\n1018\n00:48:28,079 --> 00:48:29,109\nYeah.\n\n1019\n00:48:29,109 --> 00:48:32,200\nWhite bean paste?\n\n1020\n00:48:32,200 --> 00:48:38,380\nIs there such a thing as a white bean?\n\n1021\n00:48:38,380 --> 00:48:39,380\nHahaha.\n\n1022\n00:48:39,380 --> 00:48:40,380\nI don't know.\n\n1023\n00:48:40,380 --> 00:48:41,720\nIt is good though.\n\n1024\n00:48:41,720 --> 00:48:49,359\nIt reminds me a lot of red bean paste just\ndifferent color.\n\n1025\n00:48:49,359 --> 00:48:51,450\nBut it is sweet.\n\n1026\n00:48:51,450 --> 00:48:55,530\nAnd it is cold.\n\n1027\n00:48:55,530 --> 00:48:59,560\nMy hands are so cold right now.\n\n1028\n00:48:59,560 --> 00:49:03,520\nSo this next snack was purchased solely for\nits cute factor.\n\n1029\n00:49:03,520 --> 00:49:08,410\nLet's take a look in the the bag.\n\n1030\n00:49:08,410 --> 00:49:26,770\nThey're like these little egg waffles (雞蛋仔)\nor pancakes shaped like \n\n1031\n00:49:26,770 --> 00:49:27,770\na cartoon.\n\n1032\n00:49:27,770 --> 00:49:30,180\nSo here I've got Sponge Bob Square Pants.\n\n1033\n00:49:30,180 --> 00:49:32,829\nLet's see who else is in there.\n\n1034\n00:49:32,829 --> 00:49:34,440\nWe've got this is like a Pokemon.\n\n1035\n00:49:34,440 --> 00:49:35,440\nThat is a Pokemon.\n\n1036\n00:49:35,440 --> 00:49:36,820\nI don't really follow it.\n\n1037\n00:49:36,820 --> 00:49:37,950\nI have no idea.\n\n1038\n00:49:37,950 --> 00:49:40,720\nIf you guys follow Pokemon tell us who it\nis.\n\n1039\n00:49:40,720 --> 00:49:43,109\nAnd if it a Pokemon.\n\n1040\n00:49:43,109 --> 00:49:44,109\nHahaha.\n\n1041\n00:49:44,109 --> 00:49:53,250\nThis looks like a cow with giant nostrils.\n\n1042\n00:49:53,250 --> 00:50:03,220\nNo, that is panda bear.\n\n1043\n00:50:03,220 --> 00:50:13,180\nThat is a panda bear.\n\n1044\n00:50:13,180 --> 00:50:22,150\nAnyways let's try it and see what it is like.\n\n1045\n00:50:22,150 --> 00:50:25,809\nA cow with giant nostrils.\n\n1046\n00:50:25,809 --> 00:50:26,809\nNice.\n\n1047\n00:50:26,809 --> 00:50:29,470\nOh how is that?\n\n1048\n00:50:29,470 --> 00:50:30,470\nOkay.\n\n1049\n00:50:30,470 --> 00:50:33,130\nSo no filling whatsoever.\n\n1050\n00:50:33,130 --> 00:50:40,960\nBut it is super light and fluffy and it has\nlike pockets of air inside.\n\n1051\n00:50:40,960 --> 00:50:42,570\nIs it sweet?\n\n1052\n00:50:42,570 --> 00:50:44,720\nIt is pretty nice.\n\n1053\n00:50:44,720 --> 00:50:48,480\nThis would be good with ice cream.\n\n1054\n00:50:48,480 --> 00:50:51,240\nOh, it is sweet.\n\n1055\n00:50:51,240 --> 00:50:53,310\nOh yeah.\n\n1056\n00:50:53,310 --> 00:50:57,440\nIt is like cake.\n\n1057\n00:50:57,440 --> 00:50:59,500\nFluffy cake.\n\n1058\n00:50:59,500 --> 00:51:04,470\nOkay Sam, who will you be devouring tonight?\n\n1059\n00:51:04,470 --> 00:51:08,200\nSo I'm going to bite in to Sponge Bob here.\n\n1060\n00:51:08,200 --> 00:51:09,200\nSponge Bob.\n\n1061\n00:51:09,200 --> 00:51:10,200\nSquare Pants.\n\n1062\n00:51:10,200 --> 00:51:11,200\nThose are really good.\n\n1063\n00:51:11,200 --> 00:51:12,200\nThey're freshly made.\n\n1064\n00:51:12,200 --> 00:51:15,470\nThat is what I'm loving about this night market\nso far.\n\n1065\n00:51:15,470 --> 00:51:17,790\nEverything we've had has been pipping hot.\n\n1066\n00:51:17,790 --> 00:51:18,790\nFreshly made.\n\n1067\n00:51:18,790 --> 00:51:19,790\nGotta love that.\n\n1068\n00:51:19,790 --> 00:51:28,089\nAnd it was cheap too.\n\n1069\n00:51:28,089 --> 00:51:50,132\nSo we paid forty five Taiwan dollars for this\none.\n\n1070\n00:51:50,132 --> 00:51:56,990\nWhich is less than one dollar and fifty cents\nUS.\n\n1071\n00:51:56,990 --> 00:51:58,920\nSo and we got five.\n\n1072\n00:51:58,920 --> 00:52:00,590\nWe got five of them.\n\n1073\n00:52:00,590 --> 00:52:01,590\nYeah.\n\n1074\n00:52:01,590 --> 00:52:03,089\nWe'll be snacking on these for a while.\n\n1075\n00:52:03,089 --> 00:52:04,089\nAlright.\n\n1076\n00:52:04,089 --> 00:52:05,740\nPlease put the whole cookie deep in your mouth\nand chew it.\n\n1077\n00:52:05,740 --> 00:52:06,740\nSo what are you having Audrey?\n\n1078\n00:52:06,740 --> 00:52:07,740\nIt is smoking.\n\n1079\n00:52:07,740 --> 00:52:08,740\nSmoking cookie.\n\n1080\n00:52:08,740 --> 00:52:18,430\nI have to put this whole thing in my mouth,\nchew with my teeth and not with my tongue.\n\n1081\n00:52:18,430 --> 00:52:19,430\nAlright.\n\n1082\n00:52:19,430 --> 00:52:20,430\nWoah!\n\n1083\n00:52:20,430 --> 00:52:23,420\nIt is smoking out of your mouth.\n\n1084\n00:52:23,420 --> 00:52:24,420\nHaha.\n\n1085\n00:52:24,420 --> 00:52:26,410\nYou look like a dragon.\n\n1086\n00:52:26,410 --> 00:52:27,410\nHaha.\n\n1087\n00:52:27,410 --> 00:52:28,410\nIs it good?\n\n1088\n00:52:28,410 --> 00:52:29,410\nIt is cold.\n\n1089\n00:52:29,410 --> 00:52:30,410\nIt is ice.\n\n1090\n00:52:30,410 --> 00:52:31,410\nOh wow.\n\n1091\n00:52:31,410 --> 00:52:32,410\nIt kind of gets stuck to your tongue.\n\n1092\n00:52:32,410 --> 00:52:39,140\nThat is why they tell you to eat it with your\nteeth and eat it fast.\n\n1093\n00:52:39,140 --> 00:52:43,819\nBecause it wants to get stuck to your tongue.\n\n1094\n00:52:43,819 --> 00:52:48,080\nSo you probably just saw me try a smoking\ncookie.\n\n1095\n00:52:48,080 --> 00:52:51,480\nWe also got some ice cream from the same place.\n\n1096\n00:52:51,480 --> 00:52:53,170\nThis is called Smoking Molecule ice cream.\n\n1097\n00:52:53,170 --> 00:52:59,220\nI got the bubble tea (波霸奶茶) flavor\nand this is the bubble tea sauce in a syringe.\n\n1098\n00:52:59,220 --> 00:53:01,079\nAn injection of it.\n\n1099\n00:53:01,079 --> 00:53:03,500\nAn injection.\n\n1100\n00:53:03,500 --> 00:53:08,349\nLet me inject that.\n\n1101\n00:53:08,349 --> 00:53:14,400\nHe said do it slowly.\n\n1102\n00:53:14,400 --> 00:53:18,040\nThere we go.\n\n1103\n00:53:18,040 --> 00:53:20,720\nThat looks good.\n\n1104\n00:53:20,720 --> 00:53:23,470\nAnd it has the pearls.\n\n1105\n00:53:23,470 --> 00:53:28,329\nThis is bubble tea (波霸奶茶) which I\nlove.\n\n1106\n00:53:28,329 --> 00:53:37,170\nLet's see is this going to make me smoke as\nwell?\n\n1107\n00:53:37,170 --> 00:53:43,339\nLike this ice cream is super cold.\n\n1108\n00:53:43,339 --> 00:53:49,510\nIt was so cold it was freezing.\n\n1109\n00:53:49,510 --> 00:53:55,819\nI don't know what they're putting into it.\n\n1110\n00:53:55,819 --> 00:53:57,690\nLet's try.\n\n1111\n00:53:57,690 --> 00:53:58,690\nMmmm.\n\n1112\n00:53:58,690 --> 00:54:01,450\nHow is that?\n\n1113\n00:54:01,450 --> 00:54:02,450\nHa!\n\n1114\n00:54:02,450 --> 00:54:08,020\nIt is not making me smoke.\n\n1115\n00:54:08,020 --> 00:54:11,770\nNo smoke this time.\n\n1116\n00:54:11,770 --> 00:54:20,830\nNo smoke this time but the ice cream is really\ngood.\n\n1117\n00:54:20,830 --> 00:54:25,880\nIt is dripping down the sides but it is tasty.\n\n1118\n00:54:25,880 --> 00:54:26,880\nMmmmm.\n\n1119\n00:54:26,880 --> 00:54:27,880\nYeah.\n\n1120\n00:54:27,880 --> 00:54:30,880\nThat place was a lot of fun.\n\n1121\n00:54:30,880 --> 00:54:36,680\nIt is kind of like a performance while they're\nmaking your food.\n\n1122\n00:54:36,680 --> 00:54:38,620\nYeah, that is what I thought too.\n\n1123\n00:54:38,620 --> 00:54:49,910\nI thought it was just fascinating to see how\nit was made and just it is such a charismatic\n\n1124\n00:54:49,910 --> 00:54:54,589\nperformance and a lot of attention to detail.\n\n1125\n00:54:54,589 --> 00:54:58,960\nA lot of fun.\n\n1126\n00:54:58,960 --> 00:55:02,880\nIt is called Cooler Bear (酷樂熊).\n\n1127\n00:55:02,880 --> 00:55:03,880\nYeah.\n\n1128\n00:55:03,880 --> 00:55:07,260\nDefinitely check this one out.\n\n1129\n00:55:07,260 --> 00:55:08,260\nYes.\n\n1130\n00:55:08,260 --> 00:55:12,380\nOne of our coolest things yet.\n\n1131\n00:55:12,380 --> 00:55:15,299\nThe sugar high continues.\n\n1132\n00:55:15,299 --> 00:55:26,990\nYeah, we've had a really imbalanced ah ratio\nof sugary things versus savory things so I\n\n1133\n00:55:26,990 --> 00:55:34,700\nthink after this we're going to have to hit\nup some savory stuff for sure.\n\n1134\n00:55:34,700 --> 00:55:35,700\nYeah.\n\n1135\n00:55:35,700 --> 00:55:36,700\nAlright.\n\n1136\n00:55:36,700 --> 00:55:37,840\nLet's try that.\n\n1137\n00:55:37,840 --> 00:55:44,760\nAnd it is also starting to rain here at the\nmarket.\n\n1138\n00:55:44,760 --> 00:55:45,760\nMmmm.\n\n1139\n00:55:45,760 --> 00:55:52,309\nSo you can probably notice a few droplets\non the camera.\n\n1140\n00:55:52,309 --> 00:55:57,969\nOh that has got a nice really rich flavor.\n\n1141\n00:55:57,969 --> 00:56:07,609\nIt almost it does taste like bubble tea (波霸奶茶)\nbut it also tastes a bit like a coffee flavor\n\n1142\n00:56:07,609 --> 00:56:10,900\nto me as well.\n\n1143\n00:56:10,900 --> 00:56:11,900\nYeah.\n\n1144\n00:56:11,900 --> 00:56:12,900\nYeah.\n\n1145\n00:56:12,900 --> 00:56:15,830\nI noticed that too.\n\n1146\n00:56:15,830 --> 00:56:19,940\nDid you notice that too?\n\n1147\n00:56:19,940 --> 00:56:20,940\nYeah.\n\n1148\n00:56:20,940 --> 00:56:21,940\nMmmm.\n\n1149\n00:56:21,940 --> 00:56:23,230\nLove that.\n\n1150\n00:56:23,230 --> 00:56:25,690\nLove that stuff.\n\n1151\n00:56:25,690 --> 00:56:27,240\nEven the spoons are cute.\n\n1152\n00:56:27,240 --> 00:56:28,670\nThey're shaped like little hearts.\n\n1153\n00:56:28,670 --> 00:56:29,670\nYeah.\n\n1154\n00:56:29,670 --> 00:56:30,950\nThis is one my favorites so far.\n\n1155\n00:56:30,950 --> 00:56:33,170\nTime to bring out the big guns.\n\n1156\n00:56:33,170 --> 00:56:39,700\nYeah, so this is the one we've been trying\nto hunt down for a long time.\n\n1157\n00:56:39,700 --> 00:56:44,310\nThis is fried chicken steak (大雞排) and\nit is so popular that there is like a order\n\n1158\n00:56:44,310 --> 00:56:45,310\nlist.\n\n1159\n00:56:45,310 --> 00:56:46,310\nSo we're just waiting for our number.\n\n1160\n00:56:46,310 --> 00:56:49,280\nWe're 253 and the current order I think is\n250 so we've got three more to wait for.\n\n1161\n00:56:49,280 --> 00:56:50,280\nAlright.\n\n1162\n00:56:50,280 --> 00:56:51,280\nBig meal for the big boy.\n\n1163\n00:56:51,280 --> 00:56:53,000\nWhat are you having next Sam?\n\n1164\n00:56:53,000 --> 00:56:55,260\nThis is the chicken steak (大雞排) and\nthis thing is a behemoth.\n\n1165\n00:56:55,260 --> 00:57:00,039\nLike look how big this is.\n\n1166\n00:57:00,039 --> 00:57:01,580\nAnd look how thick it is.\n\n1167\n00:57:01,580 --> 00:57:04,510\nI think it is fresh out of the fryer.\n\n1168\n00:57:04,510 --> 00:57:06,049\nIt is pipping hot.\n\n1169\n00:57:06,049 --> 00:57:09,090\nLike it is actually too hot on my hands.\n\n1170\n00:57:09,090 --> 00:57:12,330\nI have to put the plastic bag around it.\n\n1171\n00:57:12,330 --> 00:57:13,330\nYeah.\n\n1172\n00:57:13,330 --> 00:57:15,210\nAnyways, without further adieu let's try this.\n\n1173\n00:57:15,210 --> 00:57:21,390\nOh and we got the chili version of it too.\n\n1174\n00:57:21,390 --> 00:57:24,619\nYeah, the spicy one.\n\n1175\n00:57:24,619 --> 00:57:29,460\nDon't burn yourself on the wait.\n\n1176\n00:57:29,460 --> 00:57:30,460\nWoah.\n\n1177\n00:57:30,460 --> 00:57:34,130\nYou can see the steam coming off.\n\n1178\n00:57:34,130 --> 00:57:36,900\nOh my gosh that is good.\n\n1179\n00:57:36,900 --> 00:57:39,670\nOh my gosh that is good.\n\n1180\n00:57:39,670 --> 00:57:42,450\nHow was that chicken steak (大雞排)?\n\n1181\n00:57:42,450 --> 00:57:43,450\nPure magic?\n\n1182\n00:57:43,450 --> 00:57:44,450\nPure magic.\n\n1183\n00:57:44,450 --> 00:57:47,530\nIt is so crispy on the outside.\n\n1184\n00:57:47,530 --> 00:57:53,809\nIt tastes like the crunch and then you also\ntaste the spiciness - the chili.\n\n1185\n00:57:53,809 --> 00:57:59,410\nBut then the chicken is so thick and juicy\non the inside.\n\n1186\n00:57:59,410 --> 00:58:02,630\nIt is like that contrast between crunchiness\nand juiciness.\n\n1187\n00:58:02,630 --> 00:58:03,829\nAnd it is so good.\n\n1188\n00:58:03,829 --> 00:58:04,829\nI love this.\n\n1189\n00:58:04,829 --> 00:58:05,829\nI love this.\n\n1190\n00:58:05,829 --> 00:58:06,829\nMmmm.\n\n1191\n00:58:06,829 --> 00:58:12,270\nSo I don't know if you can see this right\nnow but seriously check out the chicken.\n\n1192\n00:58:12,270 --> 00:58:25,310\nIt is such a thick juicy cut.\n\n1193\n00:58:25,310 --> 00:58:26,710\nI know.\n\n1194\n00:58:26,710 --> 00:58:27,720\nYou can just oh.\n\n1195\n00:58:27,720 --> 00:58:31,100\nThere is so much more generous than what I\nthought.\n\n1196\n00:58:31,100 --> 00:58:32,110\nIt is massive.\n\n1197\n00:58:32,110 --> 00:58:33,940\nYou're going to like this.\n\n1198\n00:58:33,940 --> 00:58:34,940\nOh.\n\n1199\n00:58:34,940 --> 00:58:35,940\nHot?\n\n1200\n00:58:35,940 --> 00:58:36,940\nMmmm.\n\n1201\n00:58:36,940 --> 00:58:37,940\nThat is so good.\n\n1202\n00:58:37,940 --> 00:58:41,160\nThe spicy coating on the exterior has got\nthis crunch.\n\n1203\n00:58:41,160 --> 00:58:43,570\nIt is almost like you're having chips.\n\n1204\n00:58:43,570 --> 00:58:44,570\nLike crisps.\n\n1205\n00:58:44,570 --> 00:58:45,849\nI know.\n\n1206\n00:58:45,849 --> 00:58:48,280\nIt is so so good.\n\n1207\n00:58:48,280 --> 00:58:52,760\nAnd that is my favorite savory dish of the\nnight so far.\n\n1208\n00:58:52,760 --> 00:58:53,920\nHow about you?\n\n1209\n00:58:53,920 --> 00:58:58,650\nYeah this is one of the best things we've\nhad tonight.\n\n1210\n00:58:58,650 --> 00:59:06,309\nAnd the price was really reasonable.\n\n1211\n00:59:06,309 --> 00:59:12,319\nSixty five Taiwanese dollars.\n\n1212\n00:59:12,319 --> 00:59:16,819\nSo two dollars.\n\n1213\n00:59:16,819 --> 00:59:18,319\nYeah.\n\n1214\n00:59:18,319 --> 00:59:28,829\nTwo US bucks for that bad boy.\n\n1215\n00:59:28,829 --> 00:59:34,260\nThis giant piece of meat.\n\n1216\n00:59:34,260 --> 00:59:39,160\nLike seriously that is really good value.\n\n1217\n00:59:39,160 --> 00:59:46,470\nImagine going to a restaurant and getting\nthis much meat.\n\n1218\n00:59:46,470 --> 00:59:49,250\nThis much chicken.\n\n1219\n00:59:49,250 --> 00:59:50,250\nAmazing.\n\n1220\n00:59:50,250 --> 00:59:52,329\nIt costs a lot more.\n\n1221\n00:59:52,329 --> 00:59:53,950\nValue for sure.\n\n1222\n00:59:53,950 --> 01:00:11,240\nSo that is a wrap from the market for us.\n\n1223\n01:00:11,240 --> 01:00:23,039\nWe're going to call it a night and head back.\n\n1224\n01:00:23,039 --> 01:00:30,549\nIt has started pouring rain and it is basically\njust masses of people like bumping into each\n\n1225\n01:00:30,549 --> 01:00:32,319\nother with their umbrellas.\n\n1226\n01:00:32,319 --> 01:00:37,410\nSo we're like okay probably time to call it\nquits.\n\n1227\n01:00:37,410 --> 01:00:44,430\nBut we have lots of snacks that we're taking\nback with us.\n\n1228\n01:00:44,430 --> 01:00:46,920\nAnd oh gosh just as we were leaving we made\nthe most horrible mistake.\n\n1229\n01:00:46,920 --> 01:00:52,480\nI wanted to order bubble tea (波霸奶茶)\nwith milk and I got the original without milk\n\n1230\n01:00:52,480 --> 01:00:54,099\nso it is just black tea with tapioca balls.\n\n1231\n01:00:54,099 --> 01:00:56,970\nBut I think there is brown sugar too.\n\n1232\n01:00:56,970 --> 01:00:58,810\nSo it should be sweet.\n\n1233\n01:00:58,810 --> 01:00:59,810\nYeah.\n\n1234\n01:00:59,810 --> 01:01:03,220\nBut it is not what I wanted so I'm so disappointed.\n\n1235\n01:01:03,220 --> 01:01:04,220\nBut anyways that was fun.\n\n1236\n01:01:04,220 --> 01:01:12,010\nWe ate really well so I would definitely say\nthis is a market worth checking out if you're\n\n1237\n01:01:12,010 --> 01:01:13,440\nin Taipei (臺北市).\n\n1238\n01:01:13,440 --> 01:01:15,809\nAnd yeah that was good.\n\n1239\n01:01:15,809 --> 01:01:25,309\nSo if you want to check out this really cool\nnight market in Taipei, Taiwan you're going\n\n1240\n01:01:25,309 --> 01:01:27,700\nto come to Songshan station (松山車站)\nand then you're going to take exit one and\n\n1241\n01:01:27,700 --> 01:01:29,400\nit basically takes you right there.\n\n1242\n01:01:29,400 --> 01:01:36,910\nYou just walk for like a couple of minutes\nand you'll see the market right away.\n\n1243\n01:01:36,910 --> 01:01:38,280\nYeah, and you turn left.\n\n1244\n01:01:38,280 --> 01:01:39,280\nThere is a huge temple at the entrance.\n\n1245\n01:01:39,280 --> 01:01:40,280\nYeah.\n\n1246\n01:01:40,280 --> 01:01:41,609\nSo I mean you can't miss it seriously.\n\n1247\n01:01:41,609 --> 01:01:42,950\nWell good morning good morning.\n\n1248\n01:01:42,950 --> 01:01:49,450\nToday is our last day in Taipei (臺北市)\nso we're going out for a dish that we've been\n\n1249\n01:01:49,450 --> 01:01:50,450\nsaving for last.\n\n1250\n01:01:50,450 --> 01:01:54,569\nWe're going to be trying beef noodle soup\n(牛肉麵 - 牛肉面) and this is a super\n\n1251\n01:01:54,569 --> 01:01:55,569\npopular dish.\n\n1252\n01:01:55,569 --> 01:02:31,630\nWe plotted a whole bunch of places on our\nphone and finally settled on one.\n\n1253\n01:02:31,630 --> 01:02:34,050\nSo let's go find Jian Hong Beef Noodles (建宏牛肉麵).\n\n1254\n01:02:34,050 --> 01:02:38,559\nAlright, so the food is already here.\n\n1255\n01:02:38,559 --> 01:02:43,180\nIt came out super quickly.\n\n1256\n01:02:43,180 --> 01:02:50,369\nWe ordered two bowls and this is a small portion\nbut you know what?\n\n1257\n01:02:50,369 --> 01:02:57,569\nI think this is going to be pretty filling\nfor one person.\n\n1258\n01:02:57,569 --> 01:02:58,569\nYeah.\n\n1259\n01:02:58,569 --> 01:03:09,569\nI was kind of worried we wouldn't be able\nto get a table because it is already eleven\n\n1260\n01:03:09,569 --> 01:03:10,569\nthirty in the morning.\n\n1261\n01:03:10,569 --> 01:03:14,289\nSo kind of close to lunch but there is still\nplenty of space so that is good.\n\n1262\n01:03:14,289 --> 01:03:15,809\nUm, but yeah, anyways let's have a look.\n\n1263\n01:03:15,809 --> 01:03:17,099\nA closer look at the meal.\n\n1264\n01:03:17,099 --> 01:03:18,190\nSo here you have it.\n\n1265\n01:03:18,190 --> 01:03:22,520\nSo it is a noodle soup with a beef broth and\nthese chunks of meat on top.\n\n1266\n01:03:22,520 --> 01:03:26,180\nThose are really generous chunks of meat.\n\n1267\n01:03:26,180 --> 01:03:27,230\nI know.\n\n1268\n01:03:27,230 --> 01:03:30,819\nYeah, it is a lot thicker than I would have\nimagined.\n\n1269\n01:03:30,819 --> 01:03:31,819\nYeah.\n\n1270\n01:03:31,819 --> 01:03:40,020\nAnd the beef it can be tendon, brisket or\nshank.\n\n1271\n01:03:40,020 --> 01:03:48,020\nAnd again I was worried this was going to\nbe all tendon.\n\n1272\n01:03:48,020 --> 01:03:53,099\nI'm not a huge fan of tendon so I'm glad to\nsee like some really nice cuts of meat in\n\n1273\n01:03:53,099 --> 01:03:54,490\nhere with not a whole lot of fat.\n\n1274\n01:03:54,490 --> 01:03:56,940\nSo yeah, I'm going to grab some chopsticks\nright here.\n\n1275\n01:03:56,940 --> 01:03:58,289\nLots of what appears to be chives.\n\n1276\n01:03:58,289 --> 01:03:59,359\nGreen onions as well.\n\n1277\n01:03:59,359 --> 01:04:00,359\nYeah, chives on top.\n\n1278\n01:04:00,359 --> 01:04:01,369\nSo let's do this.\n\n1279\n01:04:01,369 --> 01:04:02,560\nLet's try noodles first.\n\n1280\n01:04:02,560 --> 01:04:03,560\nI love my noodles.\n\n1281\n01:04:03,560 --> 01:04:05,000\nPutting my noodles on a spoon perhaps.\n\n1282\n01:04:05,000 --> 01:04:06,000\nMmm.\n\n1283\n01:04:06,000 --> 01:04:07,000\nThat is good.\n\n1284\n01:04:07,000 --> 01:04:08,000\nThey look thick.\n\n1285\n01:04:08,000 --> 01:04:09,000\nMmmm.\n\n1286\n01:04:09,000 --> 01:04:10,279\nThey are quite thick yeah.\n\n1287\n01:04:10,279 --> 01:04:12,490\nThey are nice.\n\n1288\n01:04:12,490 --> 01:04:13,490\nA little chewy.\n\n1289\n01:04:13,490 --> 01:04:15,849\nThey've been soaking in the beef broth so\nthat is nice.\n\n1290\n01:04:15,849 --> 01:04:18,299\nLet's go for some noodles and meat now.\n\n1291\n01:04:18,299 --> 01:04:19,299\nOh my.\n\n1292\n01:04:19,299 --> 01:04:20,299\nThis is messy.\n\n1293\n01:04:20,299 --> 01:04:23,260\nI do not have a talent for noodles and chopsticks.\n\n1294\n01:04:23,260 --> 01:04:24,260\nMy goodness.\n\n1295\n01:04:24,260 --> 01:04:25,260\nHaha.\n\n1296\n01:04:25,260 --> 01:04:26,670\nWhy don't you try the meat?\n\n1297\n01:04:26,670 --> 01:04:27,670\nBoth of them.\n\n1298\n01:04:27,670 --> 01:04:28,670\nNoodles and meat.\n\n1299\n01:04:28,670 --> 01:04:29,670\nOkay.\n\n1300\n01:04:29,670 --> 01:04:30,670\nSo you're getting the noodles on there.\n\n1301\n01:04:30,670 --> 01:04:31,670\nGot the noodles.\n\n1302\n01:04:31,670 --> 01:04:32,670\nOoh, okay.\n\n1303\n01:04:32,670 --> 01:04:33,670\nYou know what?\n\n1304\n01:04:33,670 --> 01:04:36,500\nLet's just go with the meat guys.\n\n1305\n01:04:36,500 --> 01:04:41,880\nThe chopsticks aren't helping me today.\n\n1306\n01:04:41,880 --> 01:04:42,880\nMmmm.\n\n1307\n01:04:42,880 --> 01:04:44,569\nOh wow.\n\n1308\n01:04:44,569 --> 01:04:50,849\nIt is like really salty and savory.\n\n1309\n01:04:50,849 --> 01:04:51,849\nMmm.\n\n1310\n01:04:51,849 --> 01:04:54,440\nYou like that?\n\n1311\n01:04:54,440 --> 01:04:55,440\nMmmm.\n\n1312\n01:04:55,440 --> 01:05:00,710\nIt is quite tender as well.\n\n1313\n01:05:00,710 --> 01:05:07,420\nYeah, this has been cooking for a while.\n\n1314\n01:05:07,420 --> 01:05:10,970\nThis is good.\n\n1315\n01:05:10,970 --> 01:05:15,710\nPleasantly surprised over here.\n\n1316\n01:05:15,710 --> 01:05:30,589\nAlright, time for me to try it so before I\ntry the noodles or the meat I'm just going\n\n1317\n01:05:30,589 --> 01:05:39,589\nto go in for \na bit of soup.\n\n1318\n01:05:39,589 --> 01:05:41,799\nAlright, I want to see what the broth tastes\nlike.\n\n1319\n01:05:41,799 --> 01:05:44,089\nSo I've got a nice big thing of broth.\n\n1320\n01:05:44,089 --> 01:05:45,089\nMmmm.\n\n1321\n01:05:45,089 --> 01:05:47,119\nThat is really nice.\n\n1322\n01:05:47,119 --> 01:05:50,900\nIt is not overpowering.\n\n1323\n01:05:50,900 --> 01:06:03,200\nIt has just got kind of like a nice beefy\nbroth taste.\n\n1324\n01:06:03,200 --> 01:06:04,200\nYeah.\n\n1325\n01:06:04,200 --> 01:06:06,200\nIt is not spicy.\n\n1326\n01:06:06,200 --> 01:06:14,460\nIt is a little bit savory but yeah not sweet\neither.\n\n1327\n01:06:14,460 --> 01:06:15,460\nYeah.\n\n1328\n01:06:15,460 --> 01:06:18,279\nBut just really nice.\n\n1329\n01:06:18,279 --> 01:06:35,640\nIt is just kind of a light broth that I think\nwill compliment the noodles and the meat which\n\n1330\n01:06:35,640 --> 01:06:38,150\nI haven't tried yet.\n\n1331\n01:06:38,150 --> 01:06:45,369\nYeah, I would say the meat has a stronger\nflavor than the broth.\n\n1332\n01:06:45,369 --> 01:06:46,940\nBecause you think.\n\n1333\n01:06:46,940 --> 01:06:52,640\nI'm going to go for the meat then next.\n\n1334\n01:06:52,640 --> 01:06:53,640\nMmmm.\n\n1335\n01:06:53,640 --> 01:06:56,650\nYour right it does have a stronger flavor.\n\n1336\n01:06:56,650 --> 01:06:57,650\nYeah.\n\n1337\n01:06:57,650 --> 01:07:00,539\nAnd this piece has a bit of fat.\n\n1338\n01:07:00,539 --> 01:07:03,270\nA little bit of fat on it too.\n\n1339\n01:07:03,270 --> 01:07:04,270\nOh no.\n\n1340\n01:07:04,270 --> 01:07:05,270\nIt gives it.\n\n1341\n01:07:05,270 --> 01:07:07,799\nI mean it is tender but it is also chewy.\n\n1342\n01:07:07,799 --> 01:07:08,799\nIt is very chewy.\n\n1343\n01:07:08,799 --> 01:07:10,150\nWait, was it fat or tendon then?\n\n1344\n01:07:10,150 --> 01:07:11,170\nIt was just fat.\n\n1345\n01:07:11,170 --> 01:07:12,170\nOkay.\n\n1346\n01:07:12,170 --> 01:07:13,170\nA little extra flavoring.\n\n1347\n01:07:13,170 --> 01:07:15,380\nLet's try the noodles.\n\n1348\n01:07:15,380 --> 01:07:16,910\nMmmm.\n\n1349\n01:07:16,910 --> 01:07:24,559\nThose are also good too.\n\n1350\n01:07:24,559 --> 01:07:30,099\nI like thickly cut noodles so it is tasty.\n\n1351\n01:07:30,099 --> 01:07:33,090\nAnd just yeah overall it is a nice soup.\n\n1352\n01:07:33,090 --> 01:07:42,900\nYou've got a light broth, you've got your\nmeat and then you've got your thick noodles.\n\n1353\n01:07:42,900 --> 01:07:55,119\nSo it is perfect to warm you up on a fall\nday like right now.\n\n1354\n01:07:55,119 --> 01:07:56,930\nMaybe a little less animalistic.\n\n1355\n01:07:56,930 --> 01:08:01,120\nSo I'm actually a little bit curious about\nthis.\n\n1356\n01:08:01,120 --> 01:08:09,920\nThere is like a huge bucket of sauce.\n\n1357\n01:08:09,920 --> 01:08:14,579\nIt looks more like a paste.\n\n1358\n01:08:14,579 --> 01:08:18,040\nAn orange paste.\n\n1359\n01:08:18,040 --> 01:08:19,040\nI can not identify this.\n\n1360\n01:08:19,040 --> 01:08:23,920\nIt looks like in terms of texture it almost\nlooks like polenta but I mean obviously it\n\n1361\n01:08:23,920 --> 01:08:24,920\nis not.\n\n1362\n01:08:24,920 --> 01:08:25,920\nDoes it have a strong smell?\n\n1363\n01:08:25,920 --> 01:08:27,460\nIt does not have a strong smell.\n\n1364\n01:08:27,460 --> 01:08:41,930\nSo let's just get it in there and see what\nhappens.\n\n1365\n01:08:41,930 --> 01:08:55,180\nLet's have some noodles with sauce.\n\n1366\n01:08:55,180 --> 01:09:08,420\nThis one has me totally stumped.\n\n1367\n01:09:08,420 --> 01:09:15,290\nAlthough now I'm starting to feel it burn\nin the back of my tongue.\n\n1368\n01:09:15,290 --> 01:09:16,290\nOh my.\n\n1369\n01:09:16,290 --> 01:09:17,290\nSo spicy obviously?\n\n1370\n01:09:17,290 --> 01:09:18,640\nIt is definitely hot.\n\n1371\n01:09:18,640 --> 01:09:27,700\nI have no idea what other ingredients are\nhere or what gives it that consistency or\n\n1372\n01:09:27,700 --> 01:09:28,740\ntexture.\n\n1373\n01:09:28,740 --> 01:09:31,850\nBut it is definitely spicy.\n\n1374\n01:09:31,850 --> 01:09:33,380\nOh man.\n\n1375\n01:09:33,380 --> 01:09:36,740\nIt kicks in at the very end.\n\n1376\n01:09:36,740 --> 01:09:41,020\nSo I'm putting a pretty good dent in my soup\nI would say.\n\n1377\n01:09:41,020 --> 01:09:42,350\nAlready half way done.\n\n1378\n01:09:42,350 --> 01:09:46,450\nAlthough, Sam has been helping to be honest.\n\n1379\n01:09:46,450 --> 01:09:53,200\nLook at mine.\n\n1380\n01:09:53,200 --> 01:10:02,750\nI'm just working on the broth.\n\n1381\n01:10:02,750 --> 01:10:07,550\nHe's been stealing some of my meat and noodles.\n\n1382\n01:10:07,550 --> 01:10:11,540\nI have been.\n\n1383\n01:10:11,540 --> 01:10:32,790\nBut anyway just to give you an idea of how\npopular beef noodle soup (牛肉麵 - 牛肉面)\n\n1384\n01:10:32,790 --> 01:10:48,600\nis every year they have a festival here in\nTaipei (臺北市) and chef's get together\n\n1385\n01:10:48,600 --> 01:10:57,770\nand they kind of compete to create the best\nrecipe but also give it a bit of a twist and\n\n1386\n01:10:57,770 --> 01:11:00,730\nmake it a little different.\n\n1387\n01:11:00,730 --> 01:11:04,530\nUm, and apparently one year there were rumors\ncirculating that the festival wasn't going\n\n1388\n01:11:04,530 --> 01:11:10,840\nto happen and everyone was so upset and they\nwere like protesting so the mayor was like\n\n1389\n01:11:10,840 --> 01:11:13,100\nit is okay guys.\n\n1390\n01:11:13,100 --> 01:11:14,750\nHe had to reassure them.\n\n1391\n01:11:14,750 --> 01:11:18,580\nThe festival will go on.\n\n1392\n01:11:18,580 --> 01:11:41,910\nSo I mean if people think they are not getting\ntheir beef noodle soup (牛肉麵 - 牛肉面)\n\n1393\n01:11:41,910 --> 01:11:43,960\nit is a pretty big deal.\n\n1394\n01:11:43,960 --> 01:11:46,540\nI guess this means somebody enjoyed their\nmeal.\n\n1395\n01:11:46,540 --> 01:11:47,930\nYeah, the bowl is empty.\n\n1396\n01:11:47,930 --> 01:11:48,930\nSatisfied over here.\n\n1397\n01:11:48,930 --> 01:11:52,400\nAnd in terms of price point it came to a hundred\nand ten Taiwan dollars.\n\n1398\n01:11:52,400 --> 01:11:54,830\nSo you're looking at just under $3.50 US.\n\n1399\n01:11:54,830 --> 01:11:56,050\nSo yeah, good value.\n\n1400\n01:11:56,050 --> 01:12:00,660\nIt is a cheap meal that you can have and it\nis something you can get anywhere in Taipei\n\n1401\n01:12:00,660 --> 01:12:01,660\n(臺北市).\n\n1402\n01:12:01,660 --> 01:12:05,870\nJust walk around and you'll find one of these\nshops and just go in and place an order.\n\n1403\n01:12:05,870 --> 01:12:06,980\nThat's what we did.\n\n1404\n01:12:06,980 --> 01:12:08,360\nWell good evening, good evening.\n\n1405\n01:12:08,360 --> 01:12:16,850\nTonight the street food adventures continue\nand we are going to be eating at the Ningxia\n\n1406\n01:12:16,850 --> 01:12:17,850\nNight Market (寧夏夜市).\n\n1407\n01:12:17,850 --> 01:12:22,200\nSo this is our third night market here in\nTaipei (臺北市) and I feel like there is\n\n1408\n01:12:22,200 --> 01:12:25,500\nstill a lot of Taiwanese street food we haven't\ntried.\n\n1409\n01:12:25,500 --> 01:12:29,340\nSo we're going to be on a mission to try a\nwhole bunch of new stuff tonight.\n\n1410\n01:12:29,340 --> 01:12:30,340\nLet's check it out.\n\n1411\n01:12:30,340 --> 01:12:32,610\nAnd we've already found our first snack of\nthe night.\n\n1412\n01:12:32,610 --> 01:12:33,610\nTell us.\n\n1413\n01:12:33,610 --> 01:12:39,060\nYeah, so if you look down here we are having\na breaded cheese and shrimp stick apparently.\n\n1414\n01:12:39,060 --> 01:12:40,130\nOh la lah.\n\n1415\n01:12:40,130 --> 01:13:02,880\nAnd there is a lot of Taiwanese seafood snacks\nthat we haven't tried yet so we're just diving\n\n1416\n01:13:02,880 --> 01:13:08,660\nright in to that tonight on our third and\nfinal street food video here.\n\n1417\n01:13:08,660 --> 01:13:09,660\nAlright, so it is fresh out of the deep-fryer.\n\n1418\n01:13:09,660 --> 01:13:11,820\nAnd I must say that holding it in the hand\nI mean it looks really skinny and maybe a\n\n1419\n01:13:11,820 --> 01:13:13,240\nlittle flimsy but it is actually fairly substantial.\n\n1420\n01:13:13,240 --> 01:13:17,040\nLike there is a bit of weight to it in my\nhands.\n\n1421\n01:13:17,040 --> 01:13:19,040\nSo I'm really excited to try this.\n\n1422\n01:13:19,040 --> 01:13:25,640\nOh and they put some honey mustard on the\noutside.\n\n1423\n01:13:25,640 --> 01:13:30,200\nYeah, they had a few different sauces.\n\n1424\n01:13:30,200 --> 01:13:33,070\nLike mayo and stuff.\n\n1425\n01:13:33,070 --> 01:13:38,080\nSo we decided to go with that.\n\n1426\n01:13:38,080 --> 01:13:40,940\nLet's just try it.\n\n1427\n01:13:40,940 --> 01:13:42,370\nOh, wow.\n\n1428\n01:13:42,370 --> 01:13:44,210\nLook at that cheese.\n\n1429\n01:13:44,210 --> 01:13:45,210\nCheesy.\n\n1430\n01:13:45,210 --> 01:13:46,210\nMmmm.\n\n1431\n01:13:46,210 --> 01:13:50,600\nThat tastes quite a bit better than I thought\nit was going to.\n\n1432\n01:13:50,600 --> 01:13:55,020\nUm, really crunchy on the outside and then\nof course you get the gooey cheese.\n\n1433\n01:13:55,020 --> 01:13:59,240\nYou can see it just like coming straight from\nthe stick to my mouth.\n\n1434\n01:13:59,240 --> 01:14:00,240\nAlright, so time for me to try this.\n\n1435\n01:14:00,240 --> 01:14:01,240\nI didn't get any cheese.\n\n1436\n01:14:01,240 --> 01:14:02,240\nHave another bite.\n\n1437\n01:14:02,240 --> 01:14:03,630\nOh you got lots of cheese on that one.\n\n1438\n01:14:03,630 --> 01:14:04,630\nWoah!\n\n1439\n01:14:04,630 --> 01:14:05,630\nLook at that.\n\n1440\n01:14:05,630 --> 01:14:06,630\nGooey gooey cheese.\n\n1441\n01:14:06,630 --> 01:14:07,630\nMy goodness.\n\n1442\n01:14:07,630 --> 01:14:08,630\nIt is mozzarella.\n\n1443\n01:14:08,630 --> 01:14:09,630\nYeah.\n\n1444\n01:14:09,630 --> 01:14:10,630\nSo what do you think?\n\n1445\n01:14:10,630 --> 01:14:11,630\nIt is good.\n\n1446\n01:14:11,630 --> 01:14:13,600\nIt just tastes like breaded shrimp but I mean\nit is nothing fancy.\n\n1447\n01:14:13,600 --> 01:14:16,240\nThis could be like frozen shrimp out of the\nfreezer and into the deep fryer.\n\n1448\n01:14:16,240 --> 01:14:17,240\nWhatever.\n\n1449\n01:14:17,240 --> 01:14:18,520\nBut yeah, it is a nice little snack.\n\n1450\n01:14:18,520 --> 01:14:20,140\nI'm hungry so I'm not complaining.\n\n1451\n01:14:20,140 --> 01:14:22,030\nSo I'm really excited for this snack.\n\n1452\n01:14:22,030 --> 01:14:23,920\nI've tried it before and it has a few different\nnames.\n\n1453\n01:14:23,920 --> 01:14:26,020\nI've heard it be called a Chinese style pizza\n(蔥油餅 - 葱油饼).\n\n1454\n01:14:26,020 --> 01:14:27,580\nYeah, or green onion pancake (蔥油餅 - 葱油饼).\n\n1455\n01:14:27,580 --> 01:14:31,010\nYeah, so and really it is neither a pancake\nnor a pizza.\n\n1456\n01:14:31,010 --> 01:14:37,360\nUm, it is kind of dark here so it is probably\na little bit hard to see but I'll open this.\n\n1457\n01:14:37,360 --> 01:14:40,430\nI would compare it more to a roti.\n\n1458\n01:14:40,430 --> 01:14:43,850\nIt is like this fluffy um flatbread.\n\n1459\n01:14:43,850 --> 01:14:45,800\nAnd look at that.\n\n1460\n01:14:45,800 --> 01:14:47,780\nYou can see the green onions in it.\n\n1461\n01:14:47,780 --> 01:14:49,070\nYeah, it has green onions and you can also\nget it with different fillings.\n\n1462\n01:14:49,070 --> 01:14:50,070\nYou can get it with an omelet.\n\n1463\n01:14:50,070 --> 01:14:51,070\nYeah, or you can get it with melted cheese.\n\n1464\n01:14:51,070 --> 01:14:52,070\nYeah, we tried one with melted cheese a couple\nof days ago.\n\n1465\n01:14:52,070 --> 01:14:53,070\nWhen we were out on a little day trip and\nit was good.\n\n1466\n01:14:53,070 --> 01:14:54,070\nOh man.\n\n1467\n01:14:54,070 --> 01:14:55,070\nHow is that?\n\n1468\n01:14:55,070 --> 01:14:56,070\nThis one has both.\n\n1469\n01:14:56,070 --> 01:14:57,070\nOh really?\n\n1470\n01:14:57,070 --> 01:14:58,070\nYeah.\n\n1471\n01:14:58,070 --> 01:14:59,070\nOh, wow.\n\n1472\n01:14:59,070 --> 01:15:00,070\nThis is really good.\n\n1473\n01:15:00,070 --> 01:15:01,070\nLucky us.\n\n1474\n01:15:01,070 --> 01:15:02,070\nAnd it is really salty.\n\n1475\n01:15:02,070 --> 01:15:03,070\nReally greasy.\n\n1476\n01:15:03,070 --> 01:15:04,070\nProbably not the best for you but it tastes\noh so good.\n\n1477\n01:15:04,070 --> 01:15:05,070\nSo it is my turn.\n\n1478\n01:15:05,070 --> 01:15:06,070\nLet's give it a try.\n\n1479\n01:15:06,070 --> 01:15:07,070\nWoah.\n\n1480\n01:15:07,070 --> 01:15:08,070\nLet's not make out with it now.\n\n1481\n01:15:08,070 --> 01:15:09,070\nI bit in to the egg and the cheese part like\nright where the biggest amount was.\n\n1482\n01:15:09,070 --> 01:15:10,070\nSo it kind of like urgh.\n\n1483\n01:15:10,070 --> 01:15:11,070\nSprayed me in the lip.\n\n1484\n01:15:11,070 --> 01:15:12,070\nBut that is really good.\n\n1485\n01:15:12,070 --> 01:15:13,070\nMmmmm.\n\n1486\n01:15:13,070 --> 01:15:14,070\nI really like this and this is the kind of\nfood that I could eat any time of day.\n\n1487\n01:15:14,070 --> 01:15:15,070\nI could have it for breakfast, lunch, dinner\nor as a snack.\n\n1488\n01:15:15,070 --> 01:15:16,070\nYeah.\n\n1489\n01:15:16,070 --> 01:15:17,070\nAnd it is really cheap.\n\n1490\n01:15:17,070 --> 01:15:18,070\nWe paid 35 Taiwan dollars.\n\n1491\n01:15:18,070 --> 01:15:19,070\n35 so basically one US dollar.\n\n1492\n01:15:19,070 --> 01:15:20,070\nJust slightly more than a US dollar.\n\n1493\n01:15:20,070 --> 01:15:21,070\nSo really good value and really cheap and\nwe're enjoying this right here on the street.\n\n1494\n01:15:21,070 --> 01:15:22,070\nAlright, time to give it back.\n\n1495\n01:15:22,070 --> 01:15:23,070\nGive it back.\n\n1496\n01:15:23,070 --> 01:15:24,070\nSo watching this next snack be prepared was\nquite the spectacle and a little bit scary.\n\n1497\n01:15:24,070 --> 01:15:25,070\nHa, so if you look down here you can basically\nsee that it is cubed meat (火焰骰子牛).\n\n1498\n01:15:25,070 --> 01:15:26,070\nAnd it was cooked by what I like to call the\nflame-thrower.\n\n1499\n01:15:26,070 --> 01:15:27,070\nHahaha.\n\n1500\n01:15:27,070 --> 01:15:28,070\nYeah.\n\n1501\n01:15:28,070 --> 01:15:40,390\nSo he's like grilling it but at the same time\nhe's using the torch to cook it faster.\n\n1502\n01:15:40,390 --> 01:15:45,449\nYeah, exactly.\n\n1503\n01:15:45,449 --> 01:15:48,234\nAnd we've seen this at the other two night\nmarkets so this is something I've wanted to\n\n1504\n01:15:48,234 --> 01:15:49,234\ntry and we're finally getting a chance to\ndo it.\n\n1505\n01:15:49,234 --> 01:15:50,270\nSo yeah, this is awesome.\n\n1506\n01:15:50,270 --> 01:15:51,340\nSo I'm just going to take my little stick\nhere.\n\n1507\n01:15:51,340 --> 01:15:52,340\nMy massive toothpick and try it.\n\n1508\n01:15:52,340 --> 01:15:53,340\nMmmm.\n\n1509\n01:15:53,340 --> 01:15:54,340\nThat is really good.\n\n1510\n01:15:54,340 --> 01:15:55,340\nYeah.\n\n1511\n01:15:55,340 --> 01:15:56,340\nSuper juicy.\n\n1512\n01:15:56,340 --> 01:15:57,340\nI wouldn't call it tender.\n\n1513\n01:15:57,340 --> 01:15:58,340\nIt is a bit of a fatty meat.\n\n1514\n01:15:58,340 --> 01:15:59,340\nYeah.\n\n1515\n01:15:59,340 --> 01:16:00,340\nBut lots of flavor.\n\n1516\n01:16:00,340 --> 01:16:01,340\nDon't choke on it.\n\n1517\n01:16:01,340 --> 01:16:02,340\nPepper.\n\n1518\n01:16:02,340 --> 01:16:03,340\nThe ground pepper is getting stuck in my throat.\n\n1519\n01:16:03,340 --> 01:16:04,340\nOh man.\n\n1520\n01:16:04,340 --> 01:16:05,340\nBut yeah it is really good.\n\n1521\n01:16:05,340 --> 01:16:06,340\nReally good.\n\n1522\n01:16:06,340 --> 01:16:07,340\nI'm losing my voice.\n\n1523\n01:16:07,340 --> 01:16:08,340\nHahaha.\n\n1524\n01:16:08,340 --> 01:16:09,340\nOh man, you sound like the Godfather.\n\n1525\n01:16:09,340 --> 01:16:10,340\nOkay, so time to try this.\n\n1526\n01:16:10,340 --> 01:16:11,340\nThe meat was a little bit fatty so I'm like\ntrying to be meticulous.\n\n1527\n01:16:11,340 --> 01:16:12,340\nLet's see which piece will be the best.\n\n1528\n01:16:12,340 --> 01:16:13,340\nMmmmm.\n\n1529\n01:16:13,340 --> 01:16:14,340\nYou like that?\n\n1530\n01:16:14,340 --> 01:16:15,340\nIt is very juicy but like you mentioned it\nalso a bit chewy.\n\n1531\n01:16:15,340 --> 01:16:16,340\nSo yeah, it is not the softest meat (火焰骰子牛)\nbut it is very flavorful.\n\n1532\n01:16:16,340 --> 01:16:17,340\nAnd I like that we chose a simple dressing.\n\n1533\n01:16:17,340 --> 01:16:18,340\nWe just put black pepper and some sea salt\nso nothing fancy.\n\n1534\n01:16:18,340 --> 01:16:19,340\nYeah because you can get something like teriyaki\nand other things.\n\n1535\n01:16:19,340 --> 01:16:20,340\nOh and how much was that?\n\n1536\n01:16:20,340 --> 01:16:21,340\nThis was a hundred Taiwanese dollars so just\na little bit over three dollars.\n\n1537\n01:16:21,340 --> 01:16:22,340\nAnd this was a small portion.\n\n1538\n01:16:22,340 --> 01:16:23,340\nYou can get bigger ones as well.\n\n1539\n01:16:23,340 --> 01:16:24,340\nSo initial thoughts from this market it is\na lot smaller from the two markets we visited\n\n1540\n01:16:24,340 --> 01:16:25,340\nearlier this week.\n\n1541\n01:16:25,340 --> 01:16:26,340\nShilin (士林夜市) and Raohe (饒河夜市))\nand this one is strictly food.\n\n1542\n01:16:26,340 --> 01:16:27,340\nIt is probably just the length of one block\npedestrian only and yeah it is just little\n\n1543\n01:16:27,340 --> 01:16:28,340\nstands selling food, no clothes, shoes or\nanything like that.\n\n1544\n01:16:28,340 --> 01:16:29,780\nIf you want kids toys there is like a second\nblock that continues behind us but there is\n\n1545\n01:16:29,780 --> 01:16:30,780\nno food there.\n\n1546\n01:16:30,780 --> 01:16:31,780\nSo we're just sticking with street food for\nnow.\n\n1547\n01:16:31,780 --> 01:16:32,780\nAnd when I say pedestrian only I mean that\nbicycles and motorcycles still get through\n\n1548\n01:16:32,780 --> 01:16:33,780\nsomehow.\n\n1549\n01:16:33,780 --> 01:16:34,780\nI'm not sure why.\n\n1550\n01:16:34,780 --> 01:16:35,780\nNi Hao.\n\n1551\n01:16:35,780 --> 01:16:36,780\nPapaya milk.\n\n1552\n01:16:36,780 --> 01:16:37,780\nSmall or large?\n\n1553\n01:16:37,780 --> 01:16:38,780\nSmall please.\n\n1554\n01:16:38,780 --> 01:16:39,780\nOkay, sixty.\n\n1555\n01:16:39,780 --> 01:16:40,780\nSixty.\n\n1556\n01:16:40,780 --> 01:16:41,780\nYep.\n\n1557\n01:16:41,780 --> 01:16:42,780\nAh yes.\n\n1558\n01:16:42,780 --> 01:16:43,780\nThank you.\n\n1559\n01:16:43,780 --> 01:16:44,780\nThank you.\n\n1560\n01:16:44,780 --> 01:16:45,780\nXie xie.\n\n1561\n01:16:45,780 --> 01:16:46,780\nXie xie.\n\n1562\n01:16:46,780 --> 01:16:47,780\nSo we've had a lot of savory treats so far\nso getting a little thirsty.\n\n1563\n01:16:47,780 --> 01:16:51,814\nSo we noticed a place selling papaya milk\nso we're going to give that a try here.\n\n1564\n01:16:51,814 --> 01:16:52,814\nPapaya milk.\n\n1565\n01:16:52,814 --> 01:16:53,814\nI've never heard of that before.\n\n1566\n01:16:53,814 --> 01:16:54,814\nOh.\n\n1567\n01:16:54,814 --> 01:16:55,814\nThat is really good.\n\n1568\n01:16:55,814 --> 01:16:56,814\nYeah?\n\n1569\n01:16:56,814 --> 01:16:57,814\nReally creamy.\n\n1570\n01:16:57,814 --> 01:16:58,814\nIs it milky or more fruity?\n\n1571\n01:16:58,814 --> 01:16:59,814\nUh, it is about half and half.\n\n1572\n01:16:59,814 --> 01:17:00,814\nTo be honest.\n\n1573\n01:17:00,814 --> 01:17:01,814\nYou really taste the papaya.\n\n1574\n01:17:01,814 --> 01:17:02,814\nYou really taste the milkiness of it.\n\n1575\n01:17:02,814 --> 01:17:03,814\nUm, I like that it is sweet but it doesn't\nseem like that added a lot of sugar or any\n\n1576\n01:17:03,814 --> 01:17:04,814\nat all.\n\n1577\n01:17:04,814 --> 01:17:05,814\nYou taste the natural fruit flavor and the\nmilk.\n\n1578\n01:17:05,814 --> 01:17:06,814\nIt is not overwhelming amounts of sugar like\nsay in a milkshake so I like that.\n\n1579\n01:17:06,814 --> 01:17:07,814\nIt tastes more natural.\n\n1580\n01:17:07,814 --> 01:17:08,814\nOne more.\n\n1581\n01:17:08,814 --> 01:17:09,814\nI like that.\n\n1582\n01:17:09,814 --> 01:17:10,814\nAlright, so packaging is pretty cute.\n\n1583\n01:17:10,814 --> 01:17:11,814\nWe've got two little panda bears on top and\nthey also had a lot of different flavors.\n\n1584\n01:17:11,814 --> 01:17:12,814\nThey had like apple milk, avocado milk and\nlike a whole bunch of other fruits so we went\n\n1585\n01:17:12,814 --> 01:17:13,814\nfor papaya.\n\n1586\n01:17:13,814 --> 01:17:14,814\nThis was Sam's decision.\n\n1587\n01:17:14,814 --> 01:17:15,814\nI'm not the biggest fan of papaya so we'll\nsee.\n\n1588\n01:17:15,814 --> 01:17:16,814\nSee if you actually like it or not?\n\n1589\n01:17:16,814 --> 01:17:17,814\nIt is frothy.\n\n1590\n01:17:17,814 --> 01:17:18,814\nYeah.\n\n1591\n01:17:18,814 --> 01:17:19,814\nIt is almost like a milkshake.\n\n1592\n01:17:19,814 --> 01:17:20,814\nIt is but it is not as sweet as a milk shake.\n\n1593\n01:17:20,814 --> 01:17:21,814\nWould you agree?\n\n1594\n01:17:21,814 --> 01:17:22,814\nOkay, that is not bad.\n\n1595\n01:17:22,814 --> 01:17:23,814\nI mean I still don't love papaya.\n\n1596\n01:17:23,814 --> 01:17:24,814\nYou would have got a different flavor.\n\n1597\n01:17:24,814 --> 01:17:25,814\nI would have.\n\n1598\n01:17:25,814 --> 01:17:26,814\nWhich one would you have got?\n\n1599\n01:17:26,814 --> 01:17:27,814\nIf they had strawberry I would have had strawberry.\n\n1600\n01:17:27,814 --> 01:17:28,814\nBut yeah, I like that it is very creamy and\nthick and frothy.\n\n1601\n01:17:28,814 --> 01:17:29,814\nThat is one good thing about the drink.\n\n1602\n01:17:29,814 --> 01:17:30,814\nA different fruit would have made it better.\n\n1603\n01:17:30,814 --> 01:17:31,814\nThis one was my pick.\n\n1604\n01:17:31,814 --> 01:17:32,814\nI saw they had baked potatoes.\n\n1605\n01:17:32,814 --> 01:17:33,814\nAnd I ordered the double cheese potato (王子起司馬鈴薯).\n\n1606\n01:17:33,814 --> 01:17:34,814\nSo she put what looks kind of like a cheese\nwhiz.\n\n1607\n01:17:34,814 --> 01:17:35,814\nLike a melted cheddar.\n\n1608\n01:17:35,814 --> 01:17:36,814\nYeah, and then on top parmesan.\n\n1609\n01:17:36,814 --> 01:17:37,814\nAnd it looks like that might be oregano or\nsome kind of spice.\n\n1610\n01:17:37,814 --> 01:17:38,814\nThere is a lot of cheese going on.\n\n1611\n01:17:38,814 --> 01:17:39,814\nYeah.\n\n1612\n01:17:39,814 --> 01:17:40,814\nAnd this is like steaming.\n\n1613\n01:17:40,814 --> 01:17:41,814\nIt is pipping hot.\n\n1614\n01:17:41,814 --> 01:17:42,814\nPiping hot.\n\n1615\n01:17:42,814 --> 01:17:43,814\nMmmm.\n\n1616\n01:17:43,814 --> 01:17:44,814\nIs it good?\n\n1617\n01:17:44,814 --> 01:17:45,814\nYeah.\n\n1618\n01:17:45,814 --> 01:17:46,814\nVery cheesy.\n\n1619\n01:17:46,814 --> 01:17:47,814\nVery cheesy.\n\n1620\n01:17:47,814 --> 01:17:48,814\nIt is nice.\n\n1621\n01:17:48,814 --> 01:17:49,814\nAnd you can also get it with other toppings.\n\n1622\n01:17:49,814 --> 01:17:50,814\nThey had like ham and corn and whole bunch\nof other things to choose from.\n\n1623\n01:17:50,814 --> 01:17:51,814\nWe went for the double cheese.\n\n1624\n01:17:51,814 --> 01:17:52,814\nWe really like our cheese.\n\n1625\n01:17:52,814 --> 01:17:53,814\nMmmmm.\n\n1626\n01:17:53,814 --> 01:17:54,814\nI really like this angle here because we've\ngot a bearded red haired man right behind\n\n1627\n01:17:54,814 --> 01:17:55,814\nyou.\n\n1628\n01:17:55,814 --> 01:17:56,814\nCheck it out.\n\n1629\n01:17:56,814 --> 01:17:57,814\nAre you serious?\n\n1630\n01:17:57,814 --> 01:17:58,814\nCheck the sign.\n\n1631\n01:17:58,814 --> 01:17:59,814\nHaha.\n\n1632\n01:17:59,814 --> 01:18:00,814\nMy bearding abilities are not that good but\nI can eat well.\n\n1633\n01:18:00,814 --> 01:18:01,814\nI can eat well.\n\n1634\n01:18:01,814 --> 01:18:02,814\nSo let's try this.\n\n1635\n01:18:02,814 --> 01:18:03,814\n*Cough sounds*\n\n1636\n01:18:03,814 --> 01:18:04,814\nWe're both choking on the potato.\n\n1637\n01:18:04,814 --> 01:18:05,814\nI'm choking on the parmesan.\n\n1638\n01:18:05,814 --> 01:18:06,814\nOh.\n\n1639\n01:18:06,814 --> 01:18:07,814\nCough.\n\n1640\n01:18:07,814 --> 01:18:08,814\nAlright, we're good.\n\n1641\n01:18:08,814 --> 01:18:09,814\nWe've both recovered.\n\n1642\n01:18:09,814 --> 01:18:10,814\nMmmm.\n\n1643\n01:18:10,814 --> 01:18:11,814\nWhat do you think?\n\n1644\n01:18:11,814 --> 01:18:12,814\nThat is really cheesy.\n\n1645\n01:18:12,814 --> 01:18:13,814\nYeah.\n\n1646\n01:18:13,814 --> 01:18:14,814\nI mean it is not the best quality cheese (王子起司馬鈴薯)\nbut it does the job.\n\n1647\n01:18:14,814 --> 01:18:15,814\nIt does the job and I mean for the price point\nwas it sixty Taiwan dollars.\n\n1648\n01:18:15,814 --> 01:18:16,814\nSo less than two bucks and it makes a good\nsnack on the street.\n\n1649\n01:18:16,814 --> 01:18:17,814\nSo we are now ready to move on to dessert\nand we are having something called Coffin\n\n1650\n01:18:17,814 --> 01:18:18,814\nbread (府城棺材板) and I've been told\nthis is a dessert that originated in Southern\n\n1651\n01:18:18,814 --> 01:18:19,814\nTaiwan in a particular city.\n\n1652\n01:18:19,814 --> 01:18:20,814\nCan't remember the name now.\n\n1653\n01:18:20,814 --> 01:18:21,814\nUm but it is called Coffin bread (府城棺材板)\nbecause the toast is carved into a little\n\n1654\n01:18:21,814 --> 01:18:22,814\ncoffin and then it is filled.\n\n1655\n01:18:22,814 --> 01:18:23,814\nLook at that.\n\n1656\n01:18:23,814 --> 01:18:24,814\nAnd you can choose all sorts of fillings.\n\n1657\n01:18:24,814 --> 01:18:25,814\nWe chose the tapioca pearls.\n\n1658\n01:18:25,814 --> 01:18:26,814\nYeah because and brown sugar because we just\ncan't get enough of that stuff.\n\n1659\n01:18:26,814 --> 01:18:27,814\nHaha.\n\n1660\n01:18:27,814 --> 01:18:28,814\nSo yeah the toast was deep-fried and then\nafterwards they carved it.\n\n1661\n01:18:28,814 --> 01:18:29,814\nThe preparation was fascinating.\n\n1662\n01:18:29,814 --> 01:18:30,814\nYeah.\n\n1663\n01:18:30,814 --> 01:18:31,814\nAlright, let's give it a try.\n\n1664\n01:18:31,814 --> 01:18:32,814\nIt is nice thick toast too.\n\n1665\n01:18:32,814 --> 01:18:33,814\nIt is thick.\n\n1666\n01:18:33,814 --> 01:18:34,814\nBut you know what?\n\n1667\n01:18:34,814 --> 01:18:35,814\nIt is smaller than what I was expecting.\n\n1668\n01:18:35,814 --> 01:18:36,814\nI thought it was going to be like those giant\nsquare pieces of toast that are like super\n\n1669\n01:18:36,814 --> 01:18:37,814\nthick.\n\n1670\n01:18:37,814 --> 01:18:38,814\nSo let's see.\n\n1671\n01:18:38,814 --> 01:18:39,814\nSo what say you?\n\n1672\n01:18:39,814 --> 01:18:40,814\nIt tastes like deep-fried dough.\n\n1673\n01:18:40,814 --> 01:18:41,814\nHahaha.\n\n1674\n01:18:41,814 --> 01:18:42,814\nDo you taste the tapioca pearls and the brown\nsugar?\n\n1675\n01:18:42,814 --> 01:18:43,814\nNot quite the strong to be honest.\n\n1676\n01:18:43,814 --> 01:18:44,814\nIt is mostly like the taste of the oil and\ndeep-fried bread coming through.\n\n1677\n01:18:44,814 --> 01:18:45,814\nSo.\n\n1678\n01:18:45,814 --> 01:18:46,814\nNot my favorite to be honest.\n\n1679\n01:18:46,814 --> 01:18:47,814\nIt looks really cool on camera but flavor-wise\nit is not my favorite.\n\n1680\n01:18:47,814 --> 01:18:48,814\nMaybe with a different filling.\n\n1681\n01:18:48,814 --> 01:18:49,814\nI'm going to let you try it now.\n\n1682\n01:18:49,814 --> 01:18:50,814\nLet's see what you think.\n\n1683\n01:18:50,814 --> 01:18:51,814\nFirst impressions?\n\n1684\n01:18:51,814 --> 01:18:52,814\nWhat do your taste buds think?\n\n1685\n01:18:52,814 --> 01:18:53,814\nI feel kind of the same way you do.\n\n1686\n01:18:53,814 --> 01:18:54,814\nYeah.\n\n1687\n01:18:54,814 --> 01:18:55,814\nI think it could use a little more of a stronger\ntopping.\n\n1688\n01:18:55,814 --> 01:18:56,814\nYeah but maybe more brown sugar.\n\n1689\n01:18:56,814 --> 01:18:57,814\nBut the Coffin bread (府城棺材板) itself\nis good I would just like to see a different\n\n1690\n01:18:57,814 --> 01:18:58,814\ntopping with a bit more sugar added.\n\n1691\n01:18:58,814 --> 01:18:59,814\nMore sugar.\n\n1692\n01:18:59,814 --> 01:19:00,814\nThat would also go good with ice cream too.\n\n1693\n01:19:00,814 --> 01:19:01,814\nYeah, maybe icing sugar on top or like more\nbrown sugar inside the coffin.\n\n1694\n01:19:01,814 --> 01:19:02,814\nYeah because the tapioca, the pearls, it is\njust a little bit bland inside.\n\n1695\n01:19:02,814 --> 01:19:03,814\nYeah, I do agree with you about that.\n\n1696\n01:19:03,814 --> 01:19:04,814\nYeah, alright.\n\n1697\n01:19:04,814 --> 01:19:05,814\nWell, most of the food has been a hit so far\ntonight but sometimes you just can't win them\n\n1698\n01:19:05,814 --> 01:19:06,814\nall.\n\n1699\n01:19:06,814 --> 01:19:07,814\nSo final thoughts from this market.\n\n1700\n01:19:07,814 --> 01:19:08,814\nWe ate pretty well but in comparison to the\nother two we visited previously.\n\n1701\n01:19:08,814 --> 01:19:09,814\nShilin (士林夜市) and Raohe (饒河夜市))\nI would say this one has a little bit less\n\n1702\n01:19:09,814 --> 01:19:10,814\nvariety to choose because it is smaller so\nI prefer the other two.\n\n1703\n01:19:10,814 --> 01:19:11,814\nWhat about you?\n\n1704\n01:19:11,814 --> 01:19:12,814\nBut I feel like this one is a little bit more\ntraditional so I quite like that.\n\n1705\n01:19:12,814 --> 01:19:13,814\nI think I like it a little bit more than you\nbut it is the kind of place where you just\n\n1706\n01:19:13,814 --> 01:19:14,814\ncome for the food and the experience and it\nis very busy so I think it was fun.\n\n1707\n01:19:14,814 --> 01:19:15,814\nI'd come back again but yeah if you go to\nthe other two night markets which are bigger\n\n1708\n01:19:15,814 --> 01:19:16,814\nand a little more famous you do have more\nfood options definitely.\n\n1709\n01:19:16,814 --> 01:19:17,814\nAlright, Mister give us instructions.\n\n1710\n01:19:17,814 --> 01:19:18,814\nHow do we get there?\n\n1711\n01:19:18,814 --> 01:19:19,814\nSo to get to this Taipei Night Market you're\ngoing to take the red line.\n\n1712\n01:19:19,814 --> 01:19:20,814\nYou're going to get off at Shuanglian (雙連站).\n\n1713\n01:19:20,814 --> 01:19:21,814\nTake exit one, take a left.\n\n1714\n01:19:21,814 --> 01:19:22,814\nYou're going to walk down about two or three\nblocks and you're going to see it on your\n\n1715\n01:19:22,814 --> 01:19:23,814\nleft hand side.\n\n1716\n01:19:23,814 --> 01:19:24,814\nYou can't miss it.\n\n1717\n01:19:24,814 --> 01:19:25,814\nAlright guys, we are currently at Dongmen\nstation (東門) here in Taipei (臺北市)\n\n1718\n01:19:25,814 --> 01:19:26,814\nand everytime we come here we are tempted\nby these amazing desserts that they have advertised\n\n1719\n01:19:26,814 --> 01:19:27,814\nall over the walls.\n\n1720\n01:19:27,814 --> 01:19:28,814\nI'm going to show you what it looks like and\nthen I'm going to tell you all about it.\n\n1721\n01:19:28,814 --> 01:19:29,814\nSo they clearly do not skimp out on advertising.\n\n1722\n01:19:29,814 --> 01:19:30,814\nLike that entire station is plastered in ads\nfor this dessert.\n\n1723\n01:19:30,814 --> 01:19:31,814\nAnd apparently this is called Mango Iced Snowflake\n(Baobing - 刨冰 - 礤冰).\n\n1724\n01:19:31,814 --> 01:19:32,814\nAnd they have two shops right outside the\nstation so let's go eat.\n\n1725\n01:19:32,814 --> 01:19:33,814\nLet's go do it.\n\n1726\n01:19:33,814 --> 01:19:34,814\nAnd like most places worth eating at here\nin Taipei (臺北市) there is a huge line\n\n1727\n01:19:34,814 --> 01:19:35,814\nbut we're going to go stand there anyway.\n\n1728\n01:19:35,814 --> 01:19:36,814\nAlright, so our dessert has arrived.\n\n1729\n01:19:36,814 --> 01:19:37,814\nAnd it is standing room only at this particular\nspot.\n\n1730\n01:19:37,814 --> 01:19:38,814\nSo they've got like this little bar outside\nwhere you just bring your dessert, you eat\n\n1731\n01:19:38,814 --> 01:19:39,814\nit here but check this out.\n\n1732\n01:19:39,814 --> 01:19:40,814\nYeah, because all of the tables are full.\n\n1733\n01:19:40,814 --> 01:19:41,814\nI know it is packed with people and there\nis a huge line of people ordering.\n\n1734\n01:19:41,814 --> 01:19:42,814\nSo this is it.\n\n1735\n01:19:42,814 --> 01:19:43,814\nThis is the Mango Snowflake Ice (Xue hua bin\n- 雪花冰).\n\n1736\n01:19:43,814 --> 01:19:44,814\nIt is a mountain.\n\n1737\n01:19:44,814 --> 01:19:45,814\nLike this is huge.\n\n1738\n01:19:45,814 --> 01:19:46,814\nAnd we went for the classic so it is just\nmango and panna cotta on top.\n\n1739\n01:19:46,814 --> 01:19:47,814\nBut I mean they probably have like ten different\nflavors with like strawberries and chocolate\n\n1740\n01:19:47,814 --> 01:19:48,814\nand red beans and you can choose anything\nreally.\n\n1741\n01:19:48,814 --> 01:19:49,814\nThis is also called Ice Monster in some places\nas well.\n\n1742\n01:19:49,814 --> 01:19:50,814\nOkay, yeah so there is two chains.\n\n1743\n01:19:50,814 --> 01:19:51,814\nThere is Ice Monster (芒果冰) and Smoothie\nHouse (思慕昔本館).\n\n1744\n01:19:51,814 --> 01:19:52,814\nWe're at Smoothie House (思慕昔本館)\nright now so let's just dig right in.\n\n1745\n01:19:52,814 --> 01:19:53,814\nDig right in.\n\n1746\n01:19:53,814 --> 01:19:54,814\nThat is amazing.\n\n1747\n01:19:54,814 --> 01:19:55,814\nGuys we're sharing this.\n\n1748\n01:19:55,814 --> 01:19:56,814\nLike apparently at this serving size is enough\nfor two to four people.\n\n1749\n01:19:56,814 --> 01:19:57,814\nYeah, Sam was like we should each get our\nown.\n\n1750\n01:19:57,814 --> 01:19:58,814\nHorrible idea.\n\n1751\n01:19:58,814 --> 01:19:59,814\nThat would have been awful.\n\n1752\n01:19:59,814 --> 01:20:00,814\nThat would have ruined dinner.\n\n1753\n01:20:00,814 --> 01:20:01,814\nMmmmm.\n\n1754\n01:20:01,814 --> 01:20:02,814\nBrain freeze.\n\n1755\n01:20:02,814 --> 01:20:03,814\nBrain freeze.\n\n1756\n01:20:03,814 --> 01:20:04,814\nDid you take too big of a bite?\n\n1757\n01:20:04,814 --> 01:20:05,814\nThat is amazing.\n\n1758\n01:20:05,814 --> 01:20:06,814\nThe Mangoes are so sweet and ripe.\n\n1759\n01:20:06,814 --> 01:20:07,814\nYep.\n\n1760\n01:20:07,814 --> 01:20:08,814\nMmmm.\n\n1761\n01:20:08,814 --> 01:20:09,814\nWhat else are you tasting though?\n\n1762\n01:20:09,814 --> 01:20:10,814\nOh man.\n\n1763\n01:20:10,814 --> 01:20:11,814\nIt has got the mango has kind of this glaze\nalmost.\n\n1764\n01:20:11,814 --> 01:20:12,814\nDo you taste like ice?\n\n1765\n01:20:12,814 --> 01:20:13,814\nIce and the panna cotta?\n\n1766\n01:20:13,814 --> 01:20:14,814\nOh yeah.\n\n1767\n01:20:14,814 --> 01:20:15,814\nYou've got your ice.\n\n1768\n01:20:15,814 --> 01:20:16,814\nYour ice mountain.\n\n1769\n01:20:16,814 --> 01:20:17,814\nMango flavored.\n\n1770\n01:20:17,814 --> 01:20:18,814\nBut seriously, the fresh mango that is like\nmy favorite part so far.\n\n1771\n01:20:18,814 --> 01:20:19,814\nIt has got like this syrupy sugar that is\namazing.\n\n1772\n01:20:19,814 --> 01:20:20,814\nAnd I love panna cotta.\n\n1773\n01:20:20,814 --> 01:20:21,814\nI love ordering this dessert whenever we're\ntraveling in Italy.\n\n1774\n01:20:21,814 --> 01:20:22,814\nIt is just so creamy and milky.\n\n1775\n01:20:22,814 --> 01:20:23,814\nSo yeah, I'm really really pleased with this\ndessert.\n\n1776\n01:20:23,814 --> 01:20:24,814\nMmmm.\n\n1777\n01:20:24,814 --> 01:20:25,814\nAlright, so Sam finally gets to dig in.\n\n1778\n01:20:25,814 --> 01:20:26,814\nYou've had about five bites and I've had none.\n\n1779\n01:20:26,814 --> 01:20:27,814\nSo someone has to film and somebody has to\neat.\n\n1780\n01:20:27,814 --> 01:20:28,814\nI've got a bit of catching up to do here.\n\n1781\n01:20:28,814 --> 01:20:29,814\nOkay, so I'm just going to try and get a bit\nof everything.\n\n1782\n01:20:29,814 --> 01:20:30,814\nOh wow.\n\n1783\n01:20:30,814 --> 01:20:31,814\nThe ice is melting a bit already.\n\n1784\n01:20:31,814 --> 01:20:32,814\nI know you have to be fast with this because\nit just starts melting on the spot.\n\n1785\n01:20:32,814 --> 01:20:33,814\nOkay, I'm going to get some mango.\n\n1786\n01:20:33,814 --> 01:20:34,814\nSo I've got a little bit of everything now.\n\n1787\n01:20:34,814 --> 01:20:35,814\nMmmm.\n\n1788\n01:20:35,814 --> 01:20:36,814\nWhat do you think?\n\n1789\n01:20:36,814 --> 01:20:37,814\nOh yeah, that is really sweet.\n\n1790\n01:20:37,814 --> 01:20:38,814\nYou taste.\n\n1791\n01:20:38,814 --> 01:20:39,814\nYou really taste the shaved ice, you really\ntaste the syrup and the nice big chunks or\n\n1792\n01:20:39,814 --> 01:20:40,814\nmango.\n\n1793\n01:20:40,814 --> 01:20:41,814\nFresh mango.\n\n1794\n01:20:41,814 --> 01:20:42,814\nIt reminds me of something we had in Korea\nnot too long ago called Sulbing (설빙).\n\n1795\n01:20:42,814 --> 01:20:43,814\nYeah, which is their shaved ice dessert (Bao\nBing - 刨冰 - 礤冰)) and yeah it is really\n\n1796\n01:20:43,814 --> 01:20:44,814\ngood.\n\n1797\n01:20:44,814 --> 01:20:45,814\nUm, I think I would enjoy this even more on\na hot day as opposed to a cool one like this\n\n1798\n01:20:45,814 --> 01:20:46,814\nbut it is still a lot of fun and still really\nenjoying it.\n\n1799\n01:20:46,814 --> 01:20:47,814\nOkay, so how would you rate your first mango\nice snowflake experience?\n\n1800\n01:20:47,814 --> 01:20:48,814\nThat was really good.\n\n1801\n01:20:48,814 --> 01:20:49,814\nReally filling.\n\n1802\n01:20:49,814 --> 01:20:50,814\nWe needed the two of us to finish that off.\n\n1803\n01:20:50,814 --> 01:20:51,814\nWe probably could have used a third spoon\nin there.\n\n1804\n01:20:51,814 --> 01:20:52,814\nYeah, I kept getting brain freezes like every\nsecond bite.\n\n1805\n01:20:52,814 --> 01:20:53,814\nThat stuff was so cold.\n\n1806\n01:20:53,814 --> 01:20:54,814\nI know it was really cold.\n\n1807\n01:20:54,814 --> 01:20:55,814\nEating cold shaved ice on a cold day.\n\n1808\n01:20:55,814 --> 01:20:56,814\nProbably not the best strategy in life but\nanyways yeah it was two hundred and ten Taiwan\n\n1809\n01:20:56,814 --> 01:20:57,814\ndollars which is under just under seven US\ndollars.\n\n1810\n01:20:57,814 --> 01:20:58,814\nSo I mean if you divide it by two people it\nis like three dollars and fifty cents.\n\n1811\n01:20:58,814 --> 01:20:59,814\nNot bad.\n\n1812\n01:20:59,814 --> 01:21:00,814\nNot bad value.\n\n1813\n01:21:00,814 --> 01:21:01,814\nIt is not the cheapest dessert but I think\nit is really good.\n\n1814\n01:21:01,814 --> 01:21:02,814\nIt is really filling.\n\n1815\n01:21:02,814 --> 01:21:03,814\nIt is one of the top 40 things you've got\nto eat in Taipei (臺北市) according to\n\n1816\n01:21:03,814 --> 01:21:04,814\nCNN.\n\n1817\n01:21:04,814 --> 01:21:05,814\nWell there you go.\n\n1818\n01:21:05,814 --> 01:21:05,834\nSo yeah, it is worth trying and yeah let us\nknow what you think when you give it a shot.\n\n", "original_filename": "20170410 - Ultimate Taipei Food Tour ≡ƒç╣≡ƒç╝ ∩╜£ Best Street Eats, Night Markets & Iconic Taiwanese Dishes.en.srt", "missing_transcript": false} {"id": "4f72779221da77f4", "content_hash": "74e580b8f81cf2128db0a1d478469099baee5bfa", "video_id": "kCZtPpvFT1U", "url": "https://www.youtube.com/watch?v=kCZtPpvFT1U", "position": 24, "published_at": "2017-04-10T14:00:04Z", "video_date": "2017-04-10", "title": "Ultimate Malaysian Street Food Tour in Kuala Lumpur 🇲🇾 | Must-Eat Malaysian Dishes at Night Markets", "youtube_title": "Ultimate Malaysian Street Food Tour in Kuala Lumpur 🇲🇾 | Must-Eat Malaysian Dishes at Night Markets", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 217154, "tags": "Malaysian Food Guide,Malaysia Food Guide,Malaysian food,Malaysian cuisine,Malaysia eats,Malaysia cuisine,malaysian food introduction,malaysian cuisine introduction,Malaysian restaurant,Malaysia restaurant,Malaysian Food Tour,Kuala Lumpur Malaysia,Kuala Lumpur restaurant,Malaysia Food,Malaysian eats,Kuala Lumpur Food Tour,Nasi Lemak,Kuala Lumpur food,Laksa,Kuala Lumpur eats,Malaysian street food,Kuala Lumpur street food,food,Malaysia,Kuala Lumpur,kL", "tags_list": ["Malaysian Food Guide", "Malaysia Food Guide", "Malaysian food", "Malaysian cuisine", "Malaysia eats", "Malaysia cuisine", "malaysian food introduction", "malaysian cuisine introduction", "Malaysian restaurant", "Malaysia restaurant", "Malaysian Food Tour", "Kuala Lumpur Malaysia", "Kuala Lumpur restaurant", "Malaysia Food", "Malaysian eats", "Kuala Lumpur Food Tour", "Nasi Lemak", "Kuala Lumpur food", "Laksa", "Kuala Lumpur eats", "Malaysian street food", "Kuala Lumpur street food", "food", "Malaysia", "Kuala Lumpur", "kL"], "text": "Good evening good evening! We are in Kuala Lumpur, Malaysia. And we're hungry it is at night so that means we're going out for street food. And where are we? So today we're checking out Jalan Alor. Or the Alor Street Night Market. Yep. There is so much street food happening right now and they have like these plastic tables set up on the road. And it is just crazy. It is so busy and it smells amazing. It does. Let's go find some food. Small size. Yeah yeah yeah. Okay. Alright, so we are here at the market and Sam has decided to start with something rather unusual. We are having some fruit. We're not messing around. We're having durian and this is like the king of fruits here in Malaysia and other nearby countries like Singapore. In fact, this fruit is so smelly that you often see it banned in certain parts. Yeah on the subway and in hotels. No durians and stuff like that. No durian allowed. But I love this. I absolutely love it. I'm going to open it up. I don't. Oh my gosh it smells so good. So it is really really pungent. Try and describe it for us. Give us smell-o-vision. Mmmm. Smell-o-vision. It is like. It is really sweet and you're making it sound good. It is sweet. It has like I think someone described it once as like eating fruit or something. Eating something like ice cream or creamy out of a toilet bowl. You know that is how I heard it described before. Its smell is potent. I don't mind the smell personally and it just kind of has it almost has like a pudding like texture in your mouth. It is creamy it doesn't taste like a normal fruit that is juicy. But it looks stringy. I haven't got to that part yet. That is good. Oh yum. I'm loving this. I can't wait for you to try it. Hahaha. Um. About that. So quick question for you. Have you actually tried durian before on its own? Not on its own. I think I had it in dessert form and I did not like it. You've got a nice big chunk of it there. Hahaha. It is smooshy. It is smooshy. So just like take a big bite. Oh, how is that smell? That smells rancid. Haha. Okay, time for a bite. Oh my gosh. It smells like fruit that has gone bad? Like garlic. Oh yeah? Garlic-y fruit. Do we have a drink nearby? Do we have a milkshake stand nearby. We have water in my backpack so. Try it. I did. I licked it. You licked it and? And it smells like garlic. Like fruit and garlic combined in to one. I can't say I'm a fan. So not a fan. Yeah, I don't even dare. I get to eat it all. Sam loves it so here you go. Here you go honey all yours. I'm sharing today. That is all you're getting out of me. There we go. Making out with the durian. Oh yeah. Look at that pit. Some on screen romance. Keep going. Mmmmm. Okay no stop. Okay. Sam finished it all. Yeah, I'm almost done. There is a little bit of flesh left on the other ones but I'm almost done. So a durian is not cheap. It is 20 Ringgit which is four dollars and forty cents US for all of this. But if you do want to get a cheaper fruit jackfruit is about a quarter of that price. So you can pick one up really cheaply. Sometimes you can find a little package for under a dollar. Yeah, jackfruit looks similar from the exterior. I don't know about the taste. It is different though. It has got more of a fibrous taste. It doesn't smell quite as strong. Okay. There you go. The love continues. I love durian. Mmmm. Oh yeah. Feed me durian. Feed me durian. We are on the hunt for food. Let's see what we can find next. I'm kind of craving a smoothie. Some kind of fruit juice because it is really hot. I am seeing a lot of Thai food restaurants. Isn't that a little surprising? Yeah, I'm a little surprised by that but Thai food is good. Yeah, I guess they are neighbors. Also I will never understand why cars insist on driving through pedestrian zones. It just doesn't work. Wow, this is awesome. So these are all of the dim sum here. Just one Ringgit each and I get to choose. He gets to choose. Lucky guy. Does it original pork. And this is yam. Chinese potato. Ah, there we go. Okay, so one of Sam's favorite foods is dim sum and it didn't take us very long to find this. And at 1 Ringgit a piece. One Ringgit each. That is literally less than twenty five cents. So we only got three because we want to sample a little bit of everything. Yeah, we want to eat more street food. So this one is made with pork. Yeah. This is made with yam and that is tofu. Yeah, that is tofu. So I'm going to try the pork one. I think that one is called Shui Mei. Yeah. It is huge. Should I do one bite or half of a bite? A two biter. Okay. A two biter. Mmmm. Oh yeah. Wow. Mmmm. That is really good. Yeah. You taste the pork. It is a little bit juicy inside. Yeah. And it is a little oily on the outside. Lots of flavor. Really quite good and these are big dim sum. Yeah. I can't believe how cheap it is. I know. Like seriously. I mean seriously imagine like getting 10 Ringgit worth. Getting like 10 of these and only paying like just over 2 bucks. That is possible here. Mmm. Okay I'm going for the yam. Yams! Alright. Thank you. What do you think? It also has pork. Okay. Yeah. It is like a yam wrapper I guess. It is like colored. Colored with yam but it is a pork filling inside. That is surprising. Tasty? Yeah, it is good. I love the color. I mean that is why we chose it. Because it was purple. So now you're going to try the which one is that? Yeah, this one is tofu right? Yeah, that is the tofu one. Let's see. Good? It kind of reminds me of the texture of that fishcake in Korea. Okay. The Odeng. Yeah. Odeng. Yeah. Yeah. It kind of has that same texture. Oh, that is cool. Very cool. Also something funny we thought we were getting a can of iced tea but this is even better. Thank you. No thanks. But we got this instead. No wonder it was so cheap. I was like what a can for 3 Ringgit? But that looks awesome. It looks like an iced chai tea. Yeah. Look at all of the ice on top too. Very frothy. Let me swallow my dim sum first. I'm still chewing on this. And then you're going to try it huh? Mmmmhmmm. Look at all of that froth. My goodness. Okay, frothy goodness. Mmmm. What do you think? Sweet? Oh man, that is really nice. Is it? It is so sweet. Hahaha. I know the typical teas here in Malaysia are almost like desserts. Yeah, drink desserts. Oh man. If it were any thicker it would be a milkshake. Seriously. That is good stuff huh? And that was only 3 Ringgits so that is what like less than 75 cents. So yeah cheap. Okay, so you've had durian. You've had dim sum. What else are you craving tonight? Oh well, I'm seeing lots of really good cooked meat here on the streets so I'm thinking maybe that might be next for me. So unlike some of the street markets that we've been visiting recently in places like South Korea, Taiwan and Thailand this isn't really a walk and eat market. Like you can do that there is a few stands where you can grab some food quickly and go. But they mostly have little restaurants outside on the street where you just sit down and you grab a meal. So that is what we're doing right now. We're just going to relax, Sam is going to enjoy a beer and we've ordered a few different satays so we're going to show you that. And look at that your beer is here. Okay, and this is a local beer. Skol. Skol. Cheers! Cheers. Time to try that beer. I am very thirsty. Yeah? Yeah. When you're like dehydrated and you're just walking around and you've been eating a lot of salty foods this is perfect. This is perfect. Nice cold beer. So now we can have more salty foods. Yeah. Exactly. The meat has arrived. So check it out. We got four different skewers. We have chicken, beef, pork and lamb. I think it is in that order. But we'll see. And this is the satay. Yeah. It is really good stuff. Let's dip in this. Oh, this looks like it could be peanut. I hope it is peanut. That would be awesome. It is peanut. It is? Oh, that is so cool. Is that tasty? It is so juicy. That is good. Chicken and then next I'm going to do beef. I'm just going to take a bite of everything. And then you can have some. How is that? Yeah, that is fair. As long as you've giving me some bites. Ow! I nearly pierced my own gums. My gosh. Mmmm. That is the beef. It has like a sweet glaze. Oh nice. Really good. This one has to be pork. I think. Wow. That sauce actually looks pretty thick. Yeah. Good stuff? Uh huh. It is so hot. Pork. And last but not least. Last but not least I'm still chewing. Wait. Okay. Lamb. And I have to say these are incredibly cheap. These are only 1.50 Ringgit per piece. So you're talking like maybe 30 cents a piece. Something like that. That is pretty cheap. 30 to 35 cents. Even the lamb is tender. And like usually sometimes you get that tough mutton but this is good. Alright Sam, your turn. My turn. So I am lucky enough that you gave me lots left on each skewer. So I'm just going to like coat mine in the sauce with peanuts. Take it for a swim. Swimming in the peanuts. You're right those are really juicy. I know. Tender. Nice flavor. Nicely grilled. The sauce is awesome. Like. Wow. Alright, moving on to the next one. This one is the beef. Yep. I like that one the best so far. Yeah? Yeah. I think my favorite was the chicken one. The chicken was just so tasty. I agree. That is the pork. The pork was pretty good as well. That might be the juiciest one yet. Yeah? And none of them have fat. I was pretty impressed. They are like nice lean cuts of meat. Alright, and lamb. And last but not least man we ate this really fast. In all fairness they were pretty small but yeah. We don't mess around with our food. Yeah. Coconut. Coconut. Okay. So what toppings do you want Audrey? Oh, I think I'm getting a bit of everything. Definitely the roasted coconut and peanuts and orea and chocolate sprinkles. Do you like some palm sugar? Palm sugar with coconut milk yeah? Yes. Okay. Yeah. Choose your own topping. Okay. Thank you. Oh my goodness. It is all going on. Just load it up. Oh yeah. Look at that. So that is the coconut. What is next? Next peanuts. Peanuts. Oreo. Keep going. Chocolate sprinkles. When you can't decide which one you just get them all right? Get them all. Alright guys so it might be a little bit loud because they are crushing sugarcane right behind us but we're going to enjoy our ice cream right now. We got a coconut ice cream and it has got like the coconut meat or whatever you call it. And also coconut ice cream scoops. The flesh. The flesh. There you go. And it has coconut cream and shredded coconut so it is like four different types of coconut. And they gave us four scoops. 4 scoops of it. And you get unlimited toppings so I kind of went crazy there. You did. I did. Now it is time to try that. No regrets. No regrets. Oh yeah. No regrets? Hahaha. That is so nice. Man and I haven't even gotten to the coconut flesh. I'm just having the ice cream right now. Mmmm. In he goes. Yeah, time to indulge my sweet tooth. I think ice cream just tastes so much better in Southeast Asia because you're just so hot and sweaty. Because you're drenched. It is just so refreshing. I know. It is such a nice way to cool down. I'm loving this. It is a great way to finish off seriously. Yeah. You should try some of the coconut flesh. I didn't get to that. Where is this? Uh, at the very bottom. Oh. It might be tricky. We may have to eat some more ice cream first. Look at that. Oh, I got some of it in there. Yep. Really good. Man, this is just so good. Loving it. Yeah, so this was just under 10 Ringgits. Yeah. So it is just slightly over 2 US dollars. Wow. So that for four scoops of ice cream, lots of toppings, coconut flesh. Yeah. That is a deal. Alright guys, so it is time for a last snack of the night. And we got some mochi. Which are like rice cakes with different fillings. So we chose three different ones. We have strawberry. Sorry these are ice cream mochi right? Yeah! So they are frozen. Yeah. And we got strawberry, cookies and cream and green tea. Cool. So yeah, I've never had frozen mochi before so this is something good. Let's see. Ah. Oh man. This kind of reminds me of the Turkish ice cream that is like really sticky. Oh cool. Yeah, it is good. This is really good. I like the strawberry one. And Sam is going in for the other two flavors. Yeah, so I'm going to try the green tea one. I'm getting full but I've always got room for a little bit of ice cream. Green tea mochi ice cream. What is happening over there? I think I should have taken a smaller bite. A smaller bite? Are you getting a brain freeze over there? Are your teeth feeling it? It is really good though. Hahaha. You can sure taste that green tea. Let's give you a few moments to recover and then we're going in for cookies and cream. Cookies and cream. Alright, finally took care of that. So I'm just going to have a smaller piece of this. That is really good. Yeah, the cookies and cream one is the best one in my opinion. Yeah. Yeah, you really taste the cookies and cream. Hahaha. Oh my gosh. You sound so funny like your tongue is frozen. It is. You sound like the guy in the movie Rat Race who had pierced his tongue and his tongue was swollen and he couldn't speak properly. That is you right now. Now that is an old movie. Alright, so that mochi ice cream was a real hit. That was awesome. That was a great way to end things off. What a nice surprise. So it came to 12 Ringgit which is just like 2 something dollars. So again, cheap. Great way to finish off. Our street food taste test here in Kuala Lumpur, Malaysia. Oh boy boy we are leaving very well fed. I have to say. Oh my gosh. That was a lot more food than I had bargained for but everything was so tasty I just couldn't control myself. Yeah. So that was a lot of fun. Like we've never really filmed street food before in Malaysia. We didn't know this market existed in Kuala Lumpur so it was such a pleasant surprise. Yeah. And the food here is great. You get some really awesome deals. So I'd highly recommend it. Highly recommend it and it has got such a lively vibe. What is also nice is that you can sit down and chill out and just kind of watch everything unfold. Great place to come. Tata! Alright guys, for today's lunch we're at the Central Market here in Kuala Lumpur and we're going to be trying something that is called Peranakan Cuisine or Nyonya Cuisine. And basically this is a combination of Chinese and Malay ingredients and cooking styles and it is the type of food that you'd be able to find in Malacca, Penang, Singapore or parts of Indonesia. It is really tasty. Yeah, and since we're not going to be able to go to Malacca this time around. Awe! We found a place that specializes in Nyonya Cuisine right here. Yes. So happy guys and my mouth is watering. The food came out so quickly and the portions are huge and everything smells delicious. Look at how big the Laksa (叻沙 - 喇沙) is. Look at the size of this bowl. Like look at my little hands. Put your hand over top of it. There is my little hand. It is like bigger than my hand. This could feed like two or three people I think. But it is just mine. Or just us. Just for me. Okay, alright so let me give you a tour. This one is mine. This is the Laksa (叻沙 - 喇沙) and it is a spicy coconut soup. It looks amazing and uh the main ingredients here we've got some chicken, we have shrimp and squid. We have these tofu puffs. We've got a hard boiled egg. Yeah. Lots of veggies. Oh, look at the size of that shrimp. My goodness. That is a big shrimp. Woah! That is a nice and of course the rice noodles. Yeah, rice noodles somewhere. They're at the very bottom. Yeah, and lots of veggies. We have green beans, some bean sprouts. This looks so so good. Oh my gosh. Oh my gosh. Should I be squeezing this in to it? Am I going to burn myself. Let's try. Try that. Squeeze some lime. Lime is always good. Also, this is a good time to show off my art. My Henna art. You just had that done this morning. Yes. At the Batu Caves. Alright. Let's dig right in. Let's start with the noodles. These are thick rice noodles. Those noodles look really good. Oh la lah. Oh man I'm horrible with noodles and chopsticks. I can do them independently but whenever we can find them it is a little disaster there. Mmmm. How is that? Mmmmm. Hahaha. I just love coconut so much. Me too. Coconut and spice. It is really really good. I'm so happy with this. And it is really spicy huh? Yeah. It burns in the throat. It is like slow after burn. You don't feel it right away. Mmmm. And Sam's food looks just as appetizing guys. Yeah. So I'm trying something called Nyonya Chicken Rendang (马来西亚冷当咖喱鸡). Yeah. Let's take a look down here. So you can see that it is chicken that is in a really nice coconut based gravy. Yeah. And it has got a lot of different spices. Chinese and Malay types of spices. Yeah. So what I'm going to do is I just cut off a piece of the chicken here. I'm just going to take that like this with the gravy and pour this on top of the rice. This is a coconut rice with coconut milk. Yeah. And it is blue. Yeah, it has got blue. I love that it is blue. It is so colorful. So grabbing a big piece here of chicken. A little bit of rice. Let's try that. A little bit of everything. Mmmm. That is absolutely amazing. Yeah. The chicken is so tender, the uh gravy is really spicy. You can taste all of those different spices and then of course you get the nice creamy coconut milk. Oh my gosh that is amazing. That is just so good. We've going to love this meal. Okay, I'm going in because this looks so good. Let me just say this is like a prime cut of chicken. Like this is chicken breast with not fat and one thing that I sometimes find a little frustrating is that the way they cook the chicken in Malaysia you get like these weird cuts with like bones and fat. This is not the case with this chicken. This is just nice. Mmmm. Do you like that? Isn't that spicy? It is wonderful. Is there lemongrass in there? I think there might be. Mmmmm. It just tastes like Southeast Asia. Haha. The spices and the coconut. Like one thing I'm loving is the coconut. It just makes everything great. We're huge fans of coconut. Whenever we can try something with coconut we've all over that. Loving this. It is really good. And I'm sharing my Nyonya Laksa (叻沙 - 喇沙). Yes, thank you for that Audrey. So I'm just going to try the base here. The soup first. Yeah. It is almost like a gravy. It is such a thick thick soup. Oooh. Ha! That is just so good. I know! That is just so good. It is just so creamy and just so flavorful and all of the spices. Yeah, like we've been eating a lot of Indian food these last few days because we've really enjoyed but man we've been missing out. We should have been having Nyonya more often. Okay, I'm going to have some of the noodles. Yeah, and as we mentioned earlier you're best bet for Nyonya food probably in Malaysia is going to be Melaka which is only like a couple of hours away. Or also in Penang. Yeah, so when you're going to Malacca you're kind of heading towards the Singapore area so along the Malacca Strait. Mmmm. Oh yeah! Those are nice noodles too. But yeah it is definitely the coconut curry base that makes this so good. Along with all of the spices. Alright and to drink? And to drink we ordered a pot of tea from the Cameron Highlands. That is a really popular region here in Malaysia. The temperatures are cooler there so you can go for a nice visit. This is special for me because many years ago before I met you I went and toured the Cameron Highlands and I went to this very specific tea factory. Oh la lah. So I have been there and it is a highly recommended place to visit if you're traveling in Malaysia. This should be really good quality tea. That is nice. Do you like that? Yeah. I wish I were more of a tea connoisseur so I'd could be like mmmm aromas of earth and grapes and whatever. Kind of like with wine but I don't know that much about tea. I just like drinking tea. Actually I drink so much tea that apparently my teeth are kind of yellow. And the last time I went to the dentist she asked me are you a smoker? And I was so offended. Like no I just like to drink tea. I drink it several times a day. That is what happens. It stains your teeth yellow. But I don't care. So Sam here already took care of the chicken and the coconut rice. And now he has moved on to the Laksa (叻沙 - 喇沙) because I'm full. This is way. There is some foods where we're both getting full and okay we'll just leave it on the table. There is no way I'm leaving this. This is just way too good. It is delicious. This is just way too good. And we still have dessert to come. My gosh! It is just so filling because the soup is more like a gravy. It is so so thick. It fills you up right away. Alright, dessert is here. I feel like I'm about to burst but it looks way too good to leave on the table. So we got the Sago Gula Melaka I believe. Sago to me it looks a lot like tapioca balls. Like miniature tapioca balls. And it is in a coconut cream and they also gave us palm sugar. It has been heated and kind of melted. Yeah, and he suggested we pour it. A little bit. And then try it. And see if you need more. So we're going to do that. Let's try that. It looks like honey it is so thick. Man, the sugar and coconut cream. Because we haven't been getting enough coconut. Oh man. Let's go for it. Mmmmm. Is it good? It is a cold dessert. Okay. I was expecting it to be warm. That is quite nice. You know what? It doesn't even need the sugar. Like the coconut cream itself is so thick and rich. Yeah, it is like you don't even need the sugar. I just want to taste the coconut. Mmmmm. So good. Alright, time for my first bite. So I'm mixing it around. In he goes. Mmmm. Wow. That is some really rich rich coconut milk. My gosh. You know everything we've had today has had coconut in it. Yeah. The soup. The rice. The chicken and now the dessert. And you know what? I would I don't think I'd get tired of this for a very long time. I could probably have this meal day after day. Just rich coconut based dishes. Oh yeah. Yeah, I think we're going to be coming back here even though we've already filmed. Yeah. We're just going to come for pleasure Sam says. Pure fun. That was amaze-balls. We just paid the bill. Tell us about it? Yeah, I don't know if I just forget about the prices or something but I thought it was going to cost a little more. I kind of feel like we almost like I feel like a bit of a thief at this place because that was such a good meal and it cost hardly anything. 45 Ringgit. 45 Ringgit which at present time is 10 US dollars. So two mains, rice, a dessert and a big pot of tea. Yeah, like high quality like high quality tea for ten bucks. So you can't beat that. You know we'll be back again soon. If you're around the Chinatown area go to Central Market. Go to the second level and you'll find this place. It is fantastic. Well good morning from Kuala Lumpur. It is actually a really nice morning. It is not hot out and it is overcast so this is very pleasant. So today this morning we wanted to make a breakfast video but the place we came to is closed for some reason they haven't opened today. So we are looking for a backup that will be equally good where we can show you some of our favorite dishes. So yeah, we're on a bit of a hunt right now and hopefully we'll find something really good soon. Alright, so we finally found a place for breakfast. Woo hoo! Yeah. So we found a place called Restoran Annexe and it is found on Nasi Kandar and yeah it is on the way. We're heading over to KL Bird Park this morning so it is kind of on our way there. And we just saw it and we're like yeah let's go try it out. And they specialize kind of in at least in the morning they specialize in Roti. Roti and prata. Yeah, so we've ordered a whole bunch of those. We've ordered like three and we've got a couple of drinks coming so yeah breakfast is on its way. Alright guys so the drinks are here. Sam went for his classic Teh Tarik and I got myself a Mango juice because you know mangoes are in season and all. So let's see. It looks really frothy on top. It does. Mmmm. That is quite good. How is that? That is really sweet. But you know what? It makes me wonder if it is from concentrate instead of natural mango. I think this is fake. They've given me a fake. Yeah, it is definitely not natural. And you know what? You can probably even tell that from the color because mangos are a bit more yellow. This one is quite orange. And yeah, it is like really sweet. Really sugary. But you know what? It is refreshing. It has got lots of ice so I can't really complain. And there is a nice little juice shop just down the street where they make like fresh squeezed fruit and vegetable juices that are like natural and healthy and just really really tasty. So I think I'm going to pop over there after this. Tea time for Samuel. Yeah, let's try this. I burnt myself just touching your cup earlier. Like that stuff is pipping hot. It really is piping hot. Yeah. And you would think in somewhere like as hot and humid as Kuala Lumpur I wouldn't be having hot tea but early in the morning I still. I still crave my hot teas and coffees. Yeah. So this one is really good. It has got very milky, it is sugary. And it also has like a nice strong tea taste. Oh. Oh, roti cheese. Bombay toast. Oh, thank you. It looks good. Okay so we have to admit the breakfast menu was a little bit limited this morning. When we tried ordering they kept telling us like oh no we don't have that. Oh no we don't have that. Oh sorry we don't have that. So we couldn't order that much stuff to show you. But we did manage to get Bombay Toast and just by looking at it it kind of looks like a French Toast. Except that instead of being served with like syrup or you know Maple Syrup or whatever you're used to you get a dal. Your lentil curry sauce whatever. And something else. So let's take this for a swim. Yeah, it looks pretty good. It looks like it does look fluffy like a piece of French Toast. Yeah, it looks fluffy. It has been soaked in milk and egg. So yeah, this should be interesting. Mmmm. That is good. Do you like it? Okay. Yeah. You know it is a bit strange for me because as a Canadian I associate French Toast with being sweet and sugary. So I wouldn't expect it to be savory. But you know what? The bread is really fluffy. So this is good. It sops up the sauce really well. Mmmm. This one is spicy. This is a spicy sauce. The orange one. So will this be your first time having savory French Toast? Yeah, I think so. I'm pretty sure it is. I can't I'm wracking my brain here and I'm coming up with a blank so. Alright, Bombay Toast. Alright, swish that around. Swish, swish. It goes swish, swish. Mmmmm. You can tell that there is a lot of egg in this toast. So yeah. I really taste the egg. Very omelet-y. And you're right it is kind of like yeah I do associate Maple Syrup being poured all over it. I know! Where is the Canadian Maple Syrup when you need it. But you know what? We're getting used to eating curries for breakfast so yeah. This is how we roll here in Malaysia. Yeah, but you know what? We should pack a bottle of Canadian maple syrup when we travel. Wouldn't that be the best? Yeah, here come the Canucks. It wouldn't last very long. That is true. Maybe like a week. And then we'd be out. Yeah, send us more from home please. So next up we're going for the cheese roti or cheese prata. They use the name interchangeably. Yeah and they've uh they've given us a really big portion here. Yeah, I know. Like it is not just one layer there is like seems to be a bottom layer as well. And you know what? I'm seeing a lot of cheese. Like sometimes when you order this they just put like one measly slice and they're like that is it. Here is your cheese roti. I know. I think they went all out here. Maybe we have two or three. Let's try this. Mmmm. I think that is the best cheese roti I've had. Yeah? And we've been eating this in Singapore and also here in KL. Yeah, like you said there is just a lot of cheese in here. Yeah. They did not skimp. Oozing. They did not skimp out on that. That is what makes it so good. Also, you look like you've have orange lipstick on right now from the food. Haha. Hahaha. Can you see the cheese in there oh la lah. So let's grab this piece. Take it for a swim. Like Sam says. Dunk it in there. I know that is our new expression whenever we dip something in sauce now. That is nice. That is really good. Isn't that good? Like the amount of cheese. The amount of cheese is what makes it. And we've actually just ordered one more to hopefully get a sweet one. They have a Milo roti. So that should be coming soon. Mmmm. Breakfast story time. Yeah, so I have a really cool breakfast story to share with you from the last time we were in Kuala Lumpur maybe about two and a half years ago with my parents. And this was just so awesome. We all went out for breakfast, I think there was a couple of family friends so there must have been like six, seven, eight of us. Yeah, it was a big group. And we ordered a big meal and there was just some friendly locals who struck up a converstation with us and then as we go to pay we realize uh the clerk comes over and goes oh they've taken care of breakfast for us. Yeah. That was so sweet. And it was everyone's first time trying roti and the chai masala. So those nice friendly people we sat next to you know they just quietly paid for our breakfast and it was just such a nice you know gesture. Yeah, a nice gesture especially for my parents because it was there first time in Malaysia. The very first day and to have that kind of hospitality and friendship from locals is just incredible. That is something you never forget. You never forget those kind of moments. Yeah. And that is the breakfast place we wanted to take you to this morning but it was closed. Yeah, so unfortunately it was closed but the memory still lives on. And it is funny because you can visit a lot of sites, you can do a lot of things in a city and over the years you may forget some of that but it is these kind of like these stories and these local interactions you never forget that. Never never. Okay, so we ordered one more Roti because we were still hungry and this one down here has Milo sprinkled on it. So it is not super popular but you can still get it. You can ask for it. And Milo is basically like a chocolate powder that you would mix into your milk kind of like Nesquick. Uh, so yeah this is going to be sweet, it is going to be sugary. It is going to be good. It is a really popular drink here in Malaysia. You know what? We should have ordered the drink as well to kind of compare and contrast. We will do that. We will order the drink. Will we? Yes. Oh man. Okay, we're still eating here. This is like the video that never ends. We just keep ordering more and more food. So this is what it looks like. The chocolate is a little bit melted. Yeah, I would try it without the curry so you can see what the taste is like. Yeah, I'm not dipping this in the sauce. And we have a cat friend. We may have to feed the cat friend. Mmmm. It is like the sugar is a little bit caramelized. And that is quite nice. Man, this would be nice with a cup of tea. Do you taste the chocolate-y-ness of it? Oh yeah. That is the star. The chocolate. Mmmm. You know what? Let's see how chocolate and spice goes together. Yeah, you can do that. You can mix your chocolate. Why not right? Why not. When in Malaysia. Yeah, alright. Time to try this. In he goes for the Milo. Yeah, you can really see how it is kind of caramelized here. I can actually see the little flakes. Little grains of sugar I should say. Not flakes. Yeah. Mmmm. Mmmm. That is really good. You know what would be a really good one? Getting a banana roti with milo on top. Do they have that? If they did. We missed out. They had no bananas. That is one of the things we asked for. Oh right. Banana roti. No banana roti. Right. I'm just remembering that now. That would be amazing if you combined those two together. Womp, womp. And look. Here is our cat friend. Meow meows. Sam feed our cat friend. Come here cat friend. Meow meows. So this cat eats roti and dal. Good kitty. That is a good breakfast. So Sam was true to his word and this is his third drink because he already had two teas. Yeah, this is technically our forth drink we've ordered. Because I've had two teas myself. You've had your mango drink and now we're doing this. We're full. Like take a look here. We have finished all our roti. All of our roti. All three of them. So we are doing this for you guys. Let's try it. Milo. Ooh. That is sweet. It is like having uh. It is like having instant hot chocolate mix. Yeah? Oh yeah. That is really sugary. By the time I'm done this I'm going to be on like a fierce sugar high for the rest of the day. Like we have just we have been eating a lot of sweet things this morning. We have. And you know what? For the milo you can get it hot or you can get it iced. We probably should have gone with iced. Probably. Because the sun is starting to come out and temperatures are getting hot. I'm already sweating. So yeah. So that is a wrap for breakfast here in Kuala Lumpur. Yeah, I'm really really stuffed right now. Uh huh. As you should be. As I should be. In terms of price point that came to 18.70 Ringgit which is $4.15 and that was for four drinks and three mains. So yeah, that was a super cheap breakfast. Filling. Now we're ready to go explore. And you know what? We should also mention before we finish up. Oh yeah. There isn't just one typical Malaysian breakfast. Because you have so many different cultures here. There is like different meals that you can get for breakfast. There is Malay, Chinese, Indian food. Yeah. In fact, we saw someone at the Central Market selling little triangle shaped Nasi Lemak. Which is wrapped in a banana leaf and yeah that looked tempting as well too. So you can get noodles, you can get rice, you can get roti. There is plenty of variety. And that is what makes it awesome here. Yeah. Alright, off to go sightseeing. Tata. Ciao. Welcome to Chinatown! Yeah, so we're in Kuala Lumpur in Chinatown. This is where we're staying. Yes. We're hungry. We're craving some street food and this is just the place to check it out. Yeah, so today we're going to be eating along Jalan Petaling (茨厂街). Yeah, Petaling Night Market Street (茨廠街). Yeah, lots of food here and it is already busy. The sun has gone down so let's go get started. Food time. Okay, so we walked out of the hotel and we found. We found something right away. Oh yeah. It is claypot chicken rice and it looks so good from across the street. It is cooking right behind us. Literally right behind us. It looks so good. We can't wait for it to arrive. In the meantime you've got yourself a local iced tea. Ice tea. It is so hot out. I tried a little bit of it already. It is quite sweet. Alright, the claypot chicken rice (砂煲鸡饭) is here. Check it out. It is served in like this claypot itself so I'm being very careful not to touch it because I have a feeling this would burn. So there you go. It is a huge portion. I'm glad we ordered just one. There is no way I could eat all of that. I have to say the aroma. The smell coming out of there is it just smells amazing. I don't know how it is going to taste but it just smells so good. And let me serve some up for you. Thank you. Appreciate that. For the Mister. Okay, and if my voice sounds a little washed out it is because I have a fan blowing next to my head right now. I do apologize guys. Let's get some chicken, some rice. Here we go. How is that? Wow. It is super hot. Oh my gosh. That is really good. I'm just staring over there because they're making it right now. I have no idea what went in to the sauce but it is amazing. It is really good and it also has some chives in there. And the chicken is super tender and juicy. This is really nice. I'm so excited to try this now. I'm going to blow on it. Because you pre-warned me about it being too hot. Yeah! Pretty good right? Yeah, it is really amazing. You know what it actually kind of reminds me. It reminds me a little bit of the glutinous rice wrappers we were having as dim sum. It sort of has a similar consistency but obviously the sauce is different. Yeah. It is just a very flavorful rice. Yeah. Really good quality chicken and I think just the fact that it is cooked in a claypot there is an extra I don't know like element of quality to this. Yeah. You know. I mean I wouldn't say it is quite as sticky as the wrapper rice. No, it is not as sticky but it just has like that amount of flavor. Yeah, it is good. f And just look at the size of this. I know. It is massive. I feel like this is even way too big for two people. And this is what we're starting off with. Yeah. There is more food ahead. I'm glad we're hungry. And from so many years of eating dolsot bibimbap with the burned crispy rice in Korea, Sam has been scratching the bottom of the claypot. Burnt rice. It is always the best part. Yeah, it is nice when it is crispy. Crispy rice at the bottom is the best part for sure. Mission accomplished. Yeah, we took care of that. Mostly Sam took care of that. Yeah. So in terms of price point it was 22 Ringgit which is about five bucks and that included the massive portion of claypot rice (砂煲鸡饭) and also the drink that we shared. Alright, so let's move on to snack number two. Yeah. So it is not just about the street food at this market. You can also buy lots of knock-offs of everything. Shoes. Purses. Watches. Shirts. Makeup. So we just popped in to a food centre here in the heart of Chinatown and we are ordering more food. We are having fried kway teow (炒粿條 - 炒粿条) and this is a noodle dish that is cooked at really high heat. Apparently, Sam ordered two different types of noodles so it is going to be a mix of thin noodles and really thick noodles. Um, and yeah it is cooked with soy sauce, chili, chives, beansprouts and we'll see what else is in there once the food actually arrives. So waiting for the noodles and cooling down with some beer. Absolutely. Cheers! It is a must in KL. I mean it gets so hot and humid. Having a beer while you know wandering around the night market. That is kind of a must for me. The fried kway teow (炒粿條 - 炒粿条) has arrived. Yes, so excited about this. So take a look down here. So the nice lady who took my order she asked me if I would like to have the thin noodles like this. Like so. And I said yes and she also asked me if I would like to have the thicker noodles. And I said yes. So we got a combination of the two. So yeah, I'm seeing beansprouts, I'm seeing cooked egg. I did ask for a fried egg to be added to this. And yeah, it is dark in color from the soy sauce. Lots of chili flakes. Lots of chili flakes too. And of course we have festive Christmas music happening because it is December. Man, that is really good. This is like a classic staple noodle dish in Malaysia. Yeah. It is just so good. Such reliable food. You can have it on the street, you can have it in a restaurant, you can have it in a food centre like we're doing right now. It is always good. Alright, my turn. Man, this is tricky. Are you forgetting how to use chopsticks? I promise I know how to use chopsticks. It is just noodles. I can't do it. Also, let me show off my henna. It is still intact guys. One day latter. All the way. Oh what fun it is to ride in one horse open sleigh. Hey! Jingle bells. That is good. Isn't that good? It is really nice. Yeah. You know what? This isn't a great thing to admit but I like the greasy aspect of it too. It is nice and greasy. Yeah. Do you agree? Well Sam finished off all the food and the lady who cooked it up seemed very impressed to see an empty plate. Yeah, she came over and she said how did you like that? It was good. And I ate about eighty percent of it so yeah I would know. I'm so full. We're only on the second dish but. We've been eating so much in Malaysia. We have been and that first dish we had the claypot rice was quite filling in a big portion. But I've still got some room. We're going to hit the streets and get some more tasty treats. But first tell us the price. How must was it? Oh right, so that was 5.50 Ringgit which is about at present exchange about a dollar, a dollar twenty a dollar twenty five. Yeah. So super affordable, delicious and reliable food here in KL. And was that the small portion or the large? That was the small. Alright, so you can get an even bigger noodle portion. Yeah. It doesn't cost that much more to upgrade to large. I think it is like another dollar or two Ringgit. An extra Ringgit. Yeah. Yeah. Alright, let's keep moving. Sugarcane! Juice. So we found a quiet little corner in this insane market. I think the only reason we have a quiet corner is because whoever runs this stand has gone home. And now they're just piling garbage here. So here we are enjoying some juice. Freshly pressed sugarcane juice. Wow. Is that good? Yeah. Naturally sweet? Yeah? Mmmm. I don't know if I've ever had this before? Are you serious? Yeah. Oh, I've done this. I have done this. This is really good. It is like super sweet but it is so natural at the same time. Yeah. It doesn't feel processed. Mmmm. Cheers! So yet another attempt for me to cool down a bit. Yeah. So far we've had iced tea, you had beer, now sugarcane juice. What is next? We're running out of drinks to try. I have seen some coconuts. But yeah. But we're still thirsty. That is the thing. It doesn't matter how much we guzzle we're always thirsty here. Yeah, exactly. So yeah, this is pretty good. Like you said very naturally sweet. Mmmhmm. And it came to 3.50 Ringgit for the small one. So that is about 75 or 80 cents right now. So yeah, cheap under a dollar and refreshing naturally good. I like it. I love the name of these. We have wife cake (老婆餅 - 老婆饼) and husband we have husband cake (老公饼). So Sam here is going to sample a wife cake (老婆餅 - 老婆饼). A wife cake. And I believe there is melon inside of it. I'm just going to take an enormous bite. So it looks like a golden puff pastry. Mmm. Oh it looks flaky too. Mmmm. Yeah. You can taste that melon. Really flaky on the outside. It is kind of sweet but not that sweet. Like I thought it would be sweeter than this. And it is um very buttery and flaky on the outside and then you have that kind of nice chewy melon in the middle. If we were feeling hungrier we would have also ordered a husband cake. Yeah, we're just getting too full at this point. But you know we're stuffed and we're still not finished. Huh. So yeah, this shop has a lot of different pastries. They are mostly Hong Kong style. Mmmm. You're right. I was expecting more sugar for some reason. It is sweet but like mildly sweet. Yeah. Hmmm. Interesting. And how much were they? 1.80 Ringgit. So you're the mathematician. La la lah. I don't know. That is probably about 30 something cents. 30 or 40 cents. There you go. Really cheap. And they have even smaller ones. These are super cheap. 55 cents. Woah. Okay. This is our last snack of the night. Absolute last. And yeah, I was pretty much already full and I'm like okay I'll try one more thing. So we're getting a small little ice cream. Red bean coconut milk ice cream. It was only 2 Ringgit. So like something like 40 cents. So cheap. I figured why not? So let's try it. Mmmm. Wow. That is good. Yeah? Yeah. You taste the coconut milk and you do taste the red bean as well. As you would expect. But I mean it is nice to see. I don't know sometimes a food claims to be something it is not. Oh it should taste like this but it doesn't taste anything like it. This tastes exactly how it should taste like. Coconut milk. Rich coconut milk and then lots of sugar and then the beans. Good stuff. Good stuff. Alright. Food adventures over! Food adventure over. Woah. Alright, so we've been at the market for about an hour and a half. Yeah. I don't know if you can see but we are glistening right now. Like there is some serious glow happening. Yeah. I don't know if that is like the meat sweats or just the temperature or the two things combined. I'm pretty sure it is both. Anyways, calling that a night here from Kuala Lumpur. Yeah. Definitely, definitely if you're visiting this city get in to the street food. It is fantastic and it is cheap and it is fun. It is a great way to spend a night out. Yeah, and we'll see you with more food videos soon. Bye bye. Well good morning good morning. Today we are having a late breakfast. It is probably close to ten in the morning and we're at a place called Old Town White Coffee. So we're going to be having Nasi Lemak which is one of the national dishes of Malaysia. And it basically consists of rice cooked in coconut milk. Steamed with coconut milk. So that should be really tasty. We've ordered two different varities. Sam already has his white coffee here so he'll be having that. And you have? And I got I forget what I got. Something with lime. Lime juice? Lime tea? Lime juice? I had a sip of it and it has a natural nice lime flavor. Oh la lah. So try that out. Really sour. That will wake you up in the morning. Yeah. So considering the name of this restaurant. It is called OldTown White Coffee. And the reason we're laughing is because I screwed this up on the previous clip. It is called Old Town White Coffee and white coffee is basically it is a coffee that originated from the city of Ipoh. So if you're traveling from Kuala Lumpur to Penang you're going to pass along. Probably pass thorugh there. Yeah, you're going to pass along that it is on the west side of Malaysia. Anyways um the coffee is really cool because it has condensed milk. It is made with condensed milk. Yeah, to sweeten it. And it is a lighter roast as well. Yeah, exactly. You can even see that in the color. It is a uniquely Malaysian coffee. So let's try that. Were you about to say Manilan? It is a Manilan coffee! It is a Manilin coffee. No. We are struggling this morning. We've just woken up. English words are not being spoken. Yeah but at least your first language is Spanish. I don't have a default language to fall back on. When I'm not speaking English well there is nothing else to fall back on. So anyways what I wanted to say it has a nice rich, frothy texture. There we go. You can definitely taste the condensed milk and you can also taste the sugar that has been added in as well. But yeah, it is a lighter roast and it doesn't have that strong like overpowering coffee taste. Bitterness. Yeah, it doesn't have that bitterness and it is a little bit more palattable and it goes down a little bit easier. Yeah, so we have a bit of a funny situation on our hands. What is that? So we ordered two mains and dessert. We were hoping the dessert would come after but it was the first thing to show up. Haha. And it is made with ice so this is going to start melting which means we have to eat it first now. In fact, it already is melting. Yeah, look it is like soupy. Um, so anyways this is Cendol and basically it is ice with coconut milk. It has palm sugar which you can see in here. Then this green stringy stuff. It can be made from rice flour or mung bean. We also have some rice balls here at the bottom. Yeah, and this I'm not entirely sure. Oh, this is probably the red bean paste. Yeah that would be it. Alright. Okay, so let's grab. And it is the best dessert slash drink that you can have in Malaysia to cool down. Especially mid-afternoon when you're like dying of the heat and humidity. Haha. Mmmm. When you're walking around. That is really nice. Is that nice? Mmmm. So refreshing isn't it? So sweet and refreshing. I even think this is like coconut cream. It is not even milk. It is so rich and thick. Oh wow. Good stuff huh? And then the palm sugar. Palm sugar. I have to say I really like palm sugar. Yeah. We've been having a lot of desserts and they usually bring you like this miniature picture filled with palm sugar and I just pour it all over my desserts so let's just go all out. Mmmmm. Well, we're starting off with something sweet. I can't say I mind really. Dessert for breakfast. Yeah, you know what? We're that is not too much of a stretch for us. We're the type of people that would eat dessert for breakfast. We've been known to have cake for breakfast. Oh yeah. Cheesecake, cheesecake for breakfast. Of course. Why wouldn't you? If it is available. Hahaha. What do you think? You're right. That is really good. Yeah. Really rich coconut taste which I love. And then just the refreshingness of the ice and then all of the other ingredients. I like the that there is some chewy components to it. Like the beans and also the little green strips. Those are really good. I can't say I've ever had Cendol with the little rice balls. That is something new. And it kind of reminds me of the rice balls we would have in South Korea. So yeah, this is really refreshing. Really tasty and we do need to finish it before it melts. Okay, so we got two different kinds of Nasi Lemak. Yeah. Sam, do you remember the name of yours? I better say it quickly. Ayam Masakamara. And ayam means chicken. Yes. And it looks like it has a kind of a I'm guessing it might be a spicy kind of gravy on top of it. So I'm going to go for the chicken first. That looks good. I'll have a bite of that. Oh. Mmmm. At first you think it is just really sweet with a lot of like uh ingredients and spices but then it really hits you with the hot peppery spices as you're swallowing it. Woah. That is spicy. And what else do you have on your plate? So what else. I have coconut milk rice. So it is rice that has been cooked in coconut milk. And that is really really tasty. That is probably my favorite part of a Nasi Lemak. Really good. And then over here we have what appears to be some crackers. So I'm just going to use it as a little spoon. Mmmm. This is nice and light. Super light. Not a strong taste there. And then over here we have the sambal. Sambal. And that is supposed to be a spicy and sweet sauce. We'll see how spicy it is. It actually is. Mmmmm. That is really really good. Yeah, it is spicy but it is really sweet too. It is very very sweet. Very rich in its taste. And then cucumber. To finish off we have some cucumber with it. So yeah. I think the classic is actually supposed to come with peanuts but maybe because we ordered chicken they didn't put the peanuts in it. Yeah, that is what I think. I was hoping for those. The roasted peanuts are really good. I like those. I know but the chicken is delicious though. Oh yeah. Alright my turn. Okay, so I had initially ordered the tumeric chicken but they didn't have any! It was gone. So my backup plan was chicken curry. Curried chicken. How do you say it? Chicken curry. Curry chicken. Curry chicken. No, I think it was chicken curry. Man, it is interchangeable. The fat. I don't like the fat. There I like my meat lean. So I'll get a bit of this. I actually thought it would be kind of like diced chicken in a thick curry. That is what I'm used to when I order curry. Liked diced chicken breast. I know. Getting fancy. Okay, so let's just grab a bit of everything. Chicken, rice and sambal. Mmmmm. Is that good? Wow. The sauce kind of has a fishy flavor. It does. Yeah, it does. Like anchovies. I should have mentioned that. Yeah. I wasn't. Definitely. Woah. Definitely anchovies. This is hitting me right now. And what is the other. You have something else too? Yeah. That is different from ours. It looks like it could be some potato wedges or something. Let's see. What is that? It is potato. Yeah. It is like a boiled potato but I think then it has been pan-fried lightly to make it kind of golden and crispy. Yep. So what do you think of the Nasi Lemak? It is pretty good. Yeah. Do you like the coconut rice? Mmmm. I do. Yeah. That is my favorite part. It is not like a super strong coconut flavor. I'm not sure I'd notice on my own right away. My taste buds aren't that refined. But it is good. And I've been eating this at the hotel for breakfast as well in the mornings and they kind of have like the do it yourself thing where you can scoop out the rice yourself grab some peanuts and anchovies. The sambal. The little veggies. So it is a dish that I feel a bit familiar with. Yeah, oh man but the sambal. It is really hitting me today. Yeah. And the other thing we should point out is that you can have this anytime of day. It is breakfast, lunch, dinner, snack or whatever. It is readily available. Um, it is so easy to find. Basically pop into in fact most restaurants have it I would say. Okay, so that was a big breakfast meal. That is a really big breakfast. If you're not that hungry you probably shouldn't order that. That was a really big breakfast. Anyways, in terms of price point that came to 42.90 Ringgit which is just under$10 US dollars. Nine something. And yeah, that was for two drinks, two mains and a dessert. So yeah. And you can find this place inside the Central Market here in KL. Yeah. We probably didn't need the dessert for breakfast but you know that is just the way we roll. Bloopers. So considering the name of this restaurant. It is called Old Time White. What is it? Old Town. It is called Old Town. Try that again. White coffee. And we're going to be having Nasi Lemak which is like one of the traditional breakfasts. Break-fasts. Breakfast. We're going to be having Nasi Lemak. Which is one of the traditional break-fasts. Breakfasts. It actually has a kind of a rich frothy flavor. No. It has a rich flothy. Frothy. Coffee has a rich frothy. What do I call it rich frothy flavor. And this is pretty cool. At the back of the restaurant they have these sinks you can come and wash your hands. Since you'll most likely be eating with your hands. Exactly. Oh, look at that he's using soap and everything. This is marvelous. Hahaha. Husband training is going wonderfully guys. So it is lunchtime here in Kuala Lumpur and we're eating at one of our favorite restaurants. It is located in Chinatown and it is called Yusoof Dan Zakhir. Hard one to pronounce. And they specialize in Indian food. And there is so much variety here. Like Sam is going to give you a little tour of the restaurant but there are just so many different stations. And look what just came. The juice is here. That is amazing. Thank you. Mango. So we got mango juice. But yeah, like I was saying there are so many different stations. There is like a tandoori station, a naan station. There is an area where like the food is already prepared and you just kind of like point and choose what you want to have. And there is a juicing station and yeah there is just a lot going on here. The food is great. I'm super excited to eat here. Something else that is really cool is the location is ideal. It is just right across to the right from the entrance of the Central Market. Yeah, so. Great location. Yeah, and this place is packed. Like all day long. And that is how you know it is a good restaurant. So Sam, as usual is feeling parched and couldn't quite make up his mind with the drinks. So I basically always get a Teh Tarik wherever I go now. And if we're eating like local food it is available I get it. It is just so good. It is so cheap. And I'm going to try it here. Oh man. It is just like the flavor of it combined with the milk and the sugar. And the fact that it is so cheap. That is why I keep ordering it all of the time. Alright, and aside from that you've got some mango juice. That is really refreshing. Yeah. Lots of ice cubes in there. Alright guys, so the food has arrived all at once. Our table is like packed with plates and bowls and dishes. So I'm going to start with the cheese naan. We ordered two different types of naan today. Cheese and garlic. Oh man, and these are like fresh out of the oven. This is like burning my fingers. Yeah. It is really cool to see the tandoori oven. Yeah. So anyways, I can feel already it is very fluffy and light. Um, and you can see the melted cheese in there as well. It is just like your plain sliced cheese. They just put it in the middle and it gets all ooey and gooey. And I'm going to dip it in my dal here. Oh la lah. That is so good. Is it? Oh man. Because we normally get the roti here. We haven't had the naan. This is amazing. It just reminds me of homemade bread. Yeah, like fresh out of the oven. It is so warm. And still soft and fluffy. And then when you add it with the dal and the curry it is just such a nice addition to it. Yeah. Alright now we're going to try the garlic one. So I got the garlic naan and you can get all kinds of different naan here. There is like cheese naan, garlic naan. Butter naan. But I prefer the garlic naan and butter and cheese naan to just plain naan. And look a that you can see the chunks of garlic. Yeah, you sure can. Large pieces. For example look at that. Oh man. And roasted garlic is just the best. Yeah, so love just breaking off a piece taking it for a swim. Wow. Hahaha. Nothing quite beats the freshness of freshly baked naan. I know it is like coming out of your mouth. But you know what I think would be amazing? Combining garlic with cheese. And butter. No, garlic, cheese and butter and maybe even something else. That would be like the ultimate naan ever. Yeah that would be like a triple naan. A triple naan. Going in for another bite. It is so good. This is so good. Oh la lah. Oh man. Maybe we can break off one piece of each and turn it into a little dal sandwich. There you go. Naan dal sandwich. Next up we're going to try the chicken tandoori. And it is really cool seeing how they prepare this. Because they basically put the chicken on these giant skewers and then the skewer goes in to the tandoori oven and they're just cooking in there. Guess what guys? I'm going to show you where that is right now. It is right over there. But back to the plate. So here we've got tandoori. Just look at that. It is all red on the exterior. Coated in spices. Oh, and they serve it with cucumbers, red onions and we've got a little bit of lemon or lime it seems. Yellow lime. Why don't you spray that all over. Oh yeah! Oh look at that. It is dripping all over. And I just love putting lemon and lime on food. It is such a nice addition huh? Yeah. It makes it nice and tart. Love it! The more the better. So I'll take a piece here. Mmmm. Hahaha. In your happy zone? This is heaven. This is so nice. It is like spicy and hot but then ah it is just so juicy at the same time. I don't know. I just really like it. Does it have kind of a smoky flavor? A bit. It has like a barbecue-y flavor. But I don't mean like barbecue sauce. It is kind of like more the oven grilling it. The way it is cooked. Yeah, just the way it is cooked. So yeah, this is really nice. And they chop it in to pieces for you. So you can use your hands or you can use your fork and spoon. Either way will do. But yeah, this is really really good. I'm going to get one more piece here. And I'm going to grab some onion and some cucumber. And squeeze more lemon on it. So it is the perfect bite. That is good. Okay, so Sam is going in for the chicken. Yeah, my turn to try it. I often think when I think of tandoori chicken I think of that place that we used to like in Penang as well. Do you remember that spot? Oh yeah. Kapitan. Restaurant Kapitan. That is another really good one. That is the one. I had just forgotten the name. You know we're the kind of people who travel places for restaurants. I've done visa runs in Penang just for the food. It is that good. And for the visa. Yeah, if you need to like extend your Thai Visa go to Penang and eat well for a few days and get your Thai Visa. Great great idea. So yeah, what do you think of the chicken? The tandoori. It is awesome. Like you said, I love the crispiness on the outside and just the amount of flavors and spices that are on there. And the colors. Yeah, look at the colors. It is just a really nice cut of. A really nice cut of meat. It is juicy and just really tender and really tasty. Yeah, it is just fantastic. Fantastic. So the other thing we ordered was a curry. And this is a fish masala. This is a fish masala. So you can see it comes in a generous gravy and I've just been hacking away at it here. Um, you can probably. I'll just go like this so that you can see the meat a little bit better. Check that out. Careful with the bones. Careful with the bones. I feel like there may be bones in there. Yeah, I'm going to cut it really small just in case. There we go. Just going in for that bite. I'll get lots of the gravy. And they actually specialize in fish curries at this restaurant. They have a really famous fish head curry. Oh but it was a bit pricey. That sauce is just to die for. It is just so good. So rich. So spicy too. It is one of those type of spice that it doesn't hit you until you really swallow it a few times. But really good. And the fish is really just melts. It falls apart in your mouth. So that was delicious. I didn't get any bones in that bite so that was nice. Alright, we've got some nice things to finish off with here. So I would just like to point out that from one second to the next the garlic naan. I had half of a garlic naan disappeared from my plate. I'm pretty sure I didn't eat it. You know what? I think our plates got mixed up and I just got hungry. Sam is like no I was eating out of my plate. It is like how is mine empty. How? We're kind of bad for doing that to each other aren't we? Anyways, I'm going to the cheese naan now I guess. The garlic one was really good. And I'm just going to dip the naan in the masala. In the fish masala. I want to get some sauce first. Let's see. I think you're going to like that sauce. Wow. It is kind of sweet as well. Yeah, it is. It is like sweet and spicy. Yeah. Wow. Lots of flavor huh? That is really good. Okay. Let's try it with the fish. So now let's grab some fish. Oh man. That is potent. Ah, it is hitting me in the back of the throat. It has like delayed onset in terms of the spice. Okay, so I got a little bit of a spoon and the fish it still has the skin and it also has a little bit of bone. So it is kind of hard to like break it apart and find the bones because there is so much sauce and it is really thick. So you want to be careful when you take your bite. Mmmm. That is really tender. Yeah, I know. Wow. It just disintegrates in your mouth doesn't it? You barely have to even chew it. I think I have some bones in there though. Yeah? Excuse me. Restaurant is shutting down for prayers. So we've got to go. We paid the bill. How much was it? So it was 35 Ringgit which is at current exchange is seven dollars and seventy cents. Yeah. So that was for four food items, three drinks. So seven things in total. Yeah. So yeah. A cheap and delicious meal. Really good food. We are stuffed. Yeah but I still think we've got room for a little dessert so we're going to take you outside and I'm going to try to find a durian popsicle. And I think you're going to get a juice right? Yes. So yeah. Alright. Come join us. Let's go. So Sam found a shop specializing in all things durian. Yeah, I've kind of been on a quest since we've been in KL to try as many different durian things as possible because I love it. Yeah. You're not a fan but I am. I can't stand the smell of it. I really am. So this is a durian popsicle. Yeah, and this shop sells all kinds of different durian things. It is literally just outside of the Central Market too. So I mean we walked from here like 20 meters over here. Yeah. Anyways if we had smell-o-vision this would smell like rotten fruit and garlic. That is what I think it smells like. Oh man, you can tell. But Sam just thinks it is magical. Mmmm. Magical popsicle. Yeah, this is being made. This is definitely made with real durian. Yeah. It is really really good. Sweet. And it has the overpowering durian taste and smell too. That most people hate. Yeah, and which I love. Ahh. And price point. Yeah, I almost forgot to mention the price. So it was two Ringgit and ten cents which is about 40 US dollars. Sorry 40 US cents I should say. Four dollars. Who is paying four dollars for that. Yeah, that would be crazy. So yeah for 40 cents. A good deal. Okay, and I'm going to get myself some juice. Juicing juicing. He be juicing. Actually Sam is not juicing right now. He's counting his coins. I'm counting my coins. I'm actually saving up for one more popsicle. It was so good I'm going to get another one for the way home. Tada. So I cannot do durian because it tastes awful but this has jackfruit and jackfruit looks similar to durian. And it also has a whole bunch of other fruits. It has passion fruit and mango. And a whole bunch of other things. And it is delicious. So if someone is coming to Juiceee with three E's at the end what kind should they order do you think? Which one is this? A Jolly Jack for the Holidays. And this is where you shot shot shot shot. Everybody! Chug chug chug. No not chug. This song is shots. You're just out of the loop. It is an old song Sam. Look at that. I downed it. I downed it. One shot.", "text_with_breaks": "Good evening good evening!\n\nWe are in Kuala Lumpur, Malaysia.\n\nAnd we're hungry it is at night so that means\nwe're going out for street food.\n\nAnd where are we?\n\nSo today we're checking out Jalan Alor.\n\nOr the Alor Street Night Market.\n\nYep.\n\nThere is so much street food happening right\nnow and they have like these plastic tables\n\nset up on the road.\n\nAnd it is just crazy.\n\nIt is so busy and it smells amazing.\n\nIt does.\n\nLet's go find some food.\n\nSmall size.\n\nYeah yeah yeah.\n\nOkay.\n\nAlright, so we are here at the market and\nSam has decided to start with something rather\n\nunusual.\n\nWe are having some fruit.\n\nWe're not messing around.\n\nWe're having durian and this is like the king\nof fruits here in Malaysia and other nearby\n\ncountries like Singapore.\n\nIn fact, this fruit is so smelly that you\noften see it banned in certain parts.\n\nYeah on the subway and in hotels.\n\nNo durians and stuff like that.\n\nNo durian allowed.\n\nBut I love this.\n\nI absolutely love it.\n\nI'm going to open it up.\n\nI don't.\n\nOh my gosh it smells so good.\n\nSo it is really really pungent.\n\nTry and describe it for us.\n\nGive us smell-o-vision.\n\nMmmm.\n\nSmell-o-vision.\n\nIt is like.\n\nIt is really sweet and you're making it sound\ngood.\n\nIt is sweet.\n\nIt has like I think someone described it once\nas like eating fruit or something.\n\nEating something like ice cream or creamy\nout of a toilet bowl.\n\nYou know that is how I heard it described\nbefore.\n\nIts smell is potent.\n\nI don't mind the smell personally and it just\nkind of has it almost has like a pudding like\n\ntexture in your mouth.\n\nIt is creamy it doesn't taste like a normal\nfruit that is juicy.\n\nBut it looks stringy.\n\nI haven't got to that part yet.\n\nThat is good.\n\nOh yum.\n\nI'm loving this.\n\nI can't wait for you to try it.\n\nHahaha.\n\nUm.\n\nAbout that.\n\nSo quick question for you.\n\nHave you actually tried durian before on its\nown?\n\nNot on its own.\n\nI think I had it in dessert form and I did\nnot like it.\n\nYou've got a nice big chunk of it there.\n\nHahaha.\n\nIt is smooshy.\n\nIt is smooshy.\n\nSo just like take a big bite.\n\nOh, how is that smell?\n\nThat smells rancid.\n\nHaha.\n\nOkay, time for a bite.\n\nOh my gosh.\n\nIt smells like fruit that has gone bad?\n\nLike garlic.\n\nOh yeah?\n\nGarlic-y fruit.\n\nDo we have a drink nearby?\n\nDo we have a milkshake stand nearby.\n\nWe have water in my backpack so.\n\nTry it.\n\nI did.\n\nI licked it.\n\nYou licked it and?\n\nAnd it smells like garlic.\n\nLike fruit and garlic combined in to one.\n\nI can't say I'm a fan.\n\nSo not a fan.\n\nYeah, I don't even dare.\n\nI get to eat it all.\n\nSam loves it so here you go.\n\nHere you go honey all yours.\n\nI'm sharing today.\n\nThat is all you're getting out of me.\n\nThere we go.\n\nMaking out with the durian.\n\nOh yeah.\n\nLook at that pit.\n\nSome on screen romance.\n\nKeep going.\n\nMmmmm.\n\nOkay no stop.\n\nOkay.\n\nSam finished it all.\n\nYeah, I'm almost done.\n\nThere is a little bit of flesh left on the\nother ones but I'm almost done.\n\nSo a durian is not cheap.\n\nIt is 20 Ringgit which is four dollars and\nforty cents US for all of this.\n\nBut if you do want to get a cheaper fruit\njackfruit is about a quarter of that price.\n\nSo you can pick one up really cheaply.\n\nSometimes you can find a little package for\nunder a dollar.\n\nYeah, jackfruit looks similar from the exterior.\n\nI don't know about the taste.\n\nIt is different though.\n\nIt has got more of a fibrous taste.\n\nIt doesn't smell quite as strong.\n\nOkay.\n\nThere you go.\n\nThe love continues.\n\nI love durian.\n\nMmmm.\n\nOh yeah.\n\nFeed me durian.\n\nFeed me durian.\n\nWe are on the hunt for food.\n\nLet's see what we can find next.\n\nI'm kind of craving a smoothie.\n\nSome kind of fruit juice because it is really\nhot.\n\nI am seeing a lot of Thai food restaurants.\n\nIsn't that a little surprising?\n\nYeah, I'm a little surprised by that but Thai\nfood is good.\n\nYeah, I guess they are neighbors.\n\nAlso I will never understand why cars insist\non driving through pedestrian zones.\n\nIt just doesn't work.\n\nWow, this is awesome.\n\nSo these are all of the dim sum here.\n\nJust one Ringgit each and I get to choose.\n\nHe gets to choose.\n\nLucky guy.\n\nDoes it original pork.\n\nAnd this is yam.\n\nChinese potato.\n\nAh, there we go.\n\nOkay, so one of Sam's favorite foods is dim\nsum and it didn't take us very long to find\n\nthis.\n\nAnd at 1 Ringgit a piece.\n\nOne Ringgit each.\n\nThat is literally less than twenty five cents.\n\nSo we only got three because we want to sample\na little bit of everything.\n\nYeah, we want to eat more street food.\n\nSo this one is made with pork.\n\nYeah.\n\nThis is made with yam and that is tofu.\n\nYeah, that is tofu.\n\nSo I'm going to try the pork one.\n\nI think that one is called Shui Mei.\n\nYeah.\n\nIt is huge.\n\nShould I do one bite or half of a bite?\n\nA two biter.\n\nOkay.\n\nA two biter.\n\nMmmm.\n\nOh yeah.\n\nWow.\n\nMmmm.\n\nThat is really good.\n\nYeah.\n\nYou taste the pork.\n\nIt is a little bit juicy inside.\n\nYeah.\n\nAnd it is a little oily on the outside.\n\nLots of flavor.\n\nReally quite good and these are big dim sum.\n\nYeah.\n\nI can't believe how cheap it is.\n\nI know.\n\nLike seriously.\n\nI mean seriously imagine like getting 10 Ringgit\nworth.\n\nGetting like 10 of these and only paying like\njust over 2 bucks.\n\nThat is possible here.\n\nMmm.\n\nOkay I'm going for the yam.\n\nYams!\n\nAlright.\n\nThank you.\n\nWhat do you think?\n\nIt also has pork.\n\nOkay.\n\nYeah.\n\nIt is like a yam wrapper I guess.\n\nIt is like colored.\n\nColored with yam but it is a pork filling\ninside.\n\nThat is surprising.\n\nTasty?\n\nYeah, it is good.\n\nI love the color.\n\nI mean \n\nthat is why we chose it.\n\nBecause it was purple.\n\nSo now you're going to try the which one is\nthat?\n\nYeah, this one is tofu right?\n\nYeah, that is the tofu one.\n\nLet's see.\n\nGood?\n\nIt kind of reminds me of \n\nthe texture of that fishcake in Korea.\n\nOkay.\n\nThe Odeng.\n\nYeah.\n\nOdeng.\n\nYeah.\n\nYeah.\n\nIt kind of has that same texture.\n\nOh, that is cool.\n\nVery cool.\n\nAlso something funny we thought we were getting\na can of iced tea but this is even better.\n\nThank you.\n\nNo thanks.\n\nBut we got this instead.\n\nNo wonder it was so cheap.\n\nI was like what a can for 3 Ringgit?\n\nBut that looks awesome.\n\nIt looks like an iced chai tea.\n\nYeah.\n\nLook at all of the ice on top too.\n\nVery frothy.\n\nLet me swallow my dim sum first.\n\nI'm still chewing on this.\n\nAnd then you're going to try it huh?\n\nMmmmhmmm.\n\nLook at all of that froth.\n\nMy goodness.\n\nOkay, frothy goodness.\n\nMmmm.\n\nWhat do you think?\n\nSweet?\n\nOh man, that is really nice.\n\nIs it?\n\nIt is so sweet.\n\nHahaha.\n\nI know the typical teas here in Malaysia are\nalmost like desserts.\n\nYeah, drink desserts.\n\nOh man.\n\nIf it were any thicker it would be a milkshake.\n\nSeriously.\n\nThat is good stuff huh?\n\nAnd that was only 3 Ringgits so that is what\nlike less than 75 cents.\n\nSo yeah cheap.\n\nOkay, so you've had durian.\n\nYou've had dim sum.\n\nWhat else are you craving tonight?\n\nOh well, I'm seeing lots of really good cooked\nmeat here on the streets so I'm thinking maybe\n\nthat might be next for me.\n\nSo unlike some of the street markets that\nwe've been visiting recently in places like\n\nSouth Korea, Taiwan and Thailand this isn't\nreally a walk and eat market.\n\nLike you can do that there is a few stands\nwhere you can grab some food quickly and go.\n\nBut they mostly have little restaurants outside\non the street where you just sit down and\n\nyou grab a meal.\n\nSo that is what we're doing right now.\n\nWe're just going to relax, Sam is going to\nenjoy a beer and we've ordered a few different\n\nsatays so we're going to show you that.\n\nAnd look at that your beer is here.\n\nOkay, and this is \n\na local beer.\n\nSkol.\n\nSkol.\n\nCheers!\n\nCheers.\n\nTime to try that beer.\n\nI am very thirsty.\n\nYeah?\n\nYeah.\n\nWhen you're like dehydrated and you're just\nwalking around and you've been eating a lot\n\nof salty foods this is perfect.\n\nThis is perfect.\n\nNice cold beer.\n\nSo now we can have more salty foods.\n\nYeah.\n\nExactly.\n\nThe meat has arrived.\n\nSo check it out.\n\nWe got four different skewers.\n\nWe have chicken, beef, pork and lamb.\n\nI think it is in that order.\n\nBut we'll see.\n\nAnd this is the satay.\n\nYeah.\n\nIt is really good stuff.\n\nLet's dip in this.\n\nOh, this looks like it could be peanut.\n\nI hope it is peanut.\n\nThat would be awesome.\n\nIt is peanut.\n\nIt is?\n\nOh, that is so cool.\n\nIs that tasty?\n\nIt is so juicy.\n\nThat is good.\n\nChicken and then next I'm going to do beef.\n\nI'm just going to take a bite of everything.\n\nAnd then you can have some.\n\nHow is that?\n\nYeah, that is fair.\n\nAs long as you've giving me some bites.\n\nOw!\n\nI nearly pierced my own gums.\n\nMy gosh.\n\nMmmm.\n\nThat is the beef.\n\nIt has like a sweet glaze.\n\nOh nice.\n\nReally good.\n\nThis one has to be pork.\n\nI think.\n\nWow.\n\nThat sauce actually looks pretty thick.\n\nYeah.\n\nGood stuff?\n\nUh huh.\n\nIt is so hot.\n\nPork.\n\nAnd last but not least.\n\nLast but not least I'm still chewing.\n\nWait.\n\nOkay.\n\nLamb.\n\nAnd I have to say these are incredibly cheap.\n\nThese are only 1.50 Ringgit per piece.\n\nSo you're talking like maybe 30 cents a piece.\n\nSomething like that.\n\nThat is pretty cheap.\n\n30 to 35 cents.\n\nEven the lamb is tender.\n\nAnd like usually sometimes you get that tough\nmutton but this is good.\n\nAlright Sam, your turn.\n\nMy turn.\n\nSo I am lucky enough that you gave me lots\nleft on each skewer.\n\nSo I'm just going to like coat mine in the\nsauce with peanuts.\n\nTake it for a swim.\n\nSwimming in the peanuts.\n\nYou're right those are really juicy.\n\nI know.\n\nTender.\n\nNice flavor.\n\nNicely grilled.\n\nThe sauce is awesome.\n\nLike.\n\nWow.\n\nAlright, moving on to the next one.\n\nThis one is the beef.\n\nYep.\n\nI like that one the best so far.\n\nYeah?\n\nYeah.\n\nI think my favorite was the chicken one.\n\nThe chicken was just so tasty.\n\nI agree.\n\nThat is the pork.\n\nThe pork was pretty good as well.\n\nThat might be the juiciest one yet.\n\nYeah?\n\nAnd none of them have fat.\n\nI was pretty impressed.\n\nThey are like nice lean cuts of meat.\n\nAlright, and lamb.\n\nAnd last but not least man we ate this really\nfast.\n\nIn all fairness they were pretty small but\nyeah.\n\nWe don't mess around with our food.\n\nYeah.\n\nCoconut.\n\nCoconut.\n\nOkay.\n\nSo what toppings do you want Audrey?\n\nOh, I think I'm getting a bit of everything.\n\nDefinitely the roasted coconut and peanuts\nand orea and chocolate sprinkles.\n\nDo you like some palm sugar?\n\nPalm sugar with coconut milk yeah?\n\nYes.\n\nOkay.\n\nYeah.\n\nChoose your own topping.\n\nOkay.\n\nThank you.\n\nOh my goodness.\n\nIt is all going on.\n\nJust load it up.\n\nOh yeah.\n\nLook at that.\n\nSo that is the coconut.\n\nWhat is next?\n\nNext peanuts.\n\nPeanuts.\n\nOreo.\n\nKeep going.\n\nChocolate sprinkles.\n\nWhen you can't decide which one you just get\nthem all right?\n\nGet them all.\n\nAlright guys so it might be a little bit loud\nbecause they are crushing sugarcane right\n\nbehind us but we're going to enjoy our ice\ncream right now.\n\nWe got a coconut ice cream and it has got\nlike the coconut meat or whatever you call\n\nit.\n\nAnd also coconut ice cream scoops.\n\nThe flesh.\n\nThe flesh.\n\nThere you go.\n\nAnd it has coconut cream and shredded coconut\nso it is like four different types of coconut.\n\nAnd they gave us four scoops.\n\n4 scoops of it.\n\nAnd you get unlimited toppings so I kind of\nwent crazy there.\n\nYou did.\n\nI did.\n\nNow it is time to try that.\n\nNo regrets.\n\nNo regrets.\n\nOh yeah.\n\nNo regrets?\n\nHahaha.\n\nThat is so nice.\n\nMan and I haven't even gotten to the coconut\nflesh.\n\nI'm just having the ice cream right now.\n\nMmmm.\n\nIn he goes.\n\nYeah, time to indulge my sweet tooth.\n\nI think ice cream just tastes so much better\nin Southeast Asia because you're just so hot\n\nand sweaty.\n\nBecause you're drenched.\n\nIt is just so refreshing.\n\nI know.\n\nIt is such a nice way to cool down.\n\nI'm loving this.\n\nIt is a great way to finish off seriously.\n\nYeah.\n\nYou should try some of the coconut flesh.\n\nI didn't get to that.\n\nWhere is this?\n\nUh, at the very bottom.\n\nOh.\n\nIt might be tricky.\n\nWe may have to eat some more ice cream first.\n\nLook at that.\n\nOh, I got some of it in there.\n\nYep.\n\nReally good.\n\nMan, this is just so good.\n\nLoving it.\n\nYeah, so this was just under 10 Ringgits.\n\nYeah.\n\nSo it is just slightly over 2 US dollars.\n\nWow.\n\nSo that for four scoops of ice cream, lots\nof toppings, coconut flesh.\n\nYeah.\n\nThat is a deal.\n\nAlright guys, so it is time for a last snack\nof the night.\n\nAnd we got some mochi.\n\nWhich are like rice cakes with different fillings.\n\nSo we chose three different ones.\n\nWe have strawberry.\n\nSorry these are ice cream mochi right?\n\nYeah!\n\nSo they are frozen.\n\nYeah.\n\nAnd we got strawberry, cookies and cream and\ngreen tea.\n\nCool.\n\nSo yeah, I've never had frozen mochi before\nso this is something good.\n\nLet's see.\n\nAh.\n\nOh man.\n\nThis kind of reminds me of the Turkish ice\ncream that is like really sticky.\n\nOh cool.\n\nYeah, it is good.\n\nThis is really good.\n\nI like the strawberry one.\n\nAnd Sam is going in for the other two flavors.\n\nYeah, so I'm going to try the green tea one.\n\nI'm getting full but I've always got room\nfor a little bit of ice cream.\n\nGreen tea mochi ice cream.\n\nWhat is happening over there?\n\nI think I should have taken a smaller bite.\n\nA smaller bite?\n\nAre you getting a brain freeze over there?\n\nAre your teeth feeling it?\n\nIt is really good though.\n\nHahaha.\n\nYou can sure taste that green tea.\n\nLet's give you a few moments to recover and\nthen we're going in for cookies and cream.\n\nCookies and cream.\n\nAlright, finally took care of that.\n\nSo I'm just going to have a smaller piece\nof this.\n\nThat is really good.\n\nYeah, the cookies and cream one is the best\none in my opinion.\n\nYeah.\n\nYeah, you really taste the cookies and cream.\n\nHahaha.\n\nOh my gosh.\n\nYou sound so funny like your tongue is frozen.\n\nIt is.\n\nYou sound like the guy in the movie Rat Race\nwho had pierced his tongue and his tongue\n\nwas swollen and he couldn't speak properly.\n\nThat is you right now.\n\nNow that is an old movie.\n\nAlright, so that mochi ice cream was a real\nhit.\n\nThat was awesome.\n\nThat was a great way to end things off.\n\nWhat a nice surprise.\n\nSo it came to 12 Ringgit which is just like\n2 something dollars.\n\nSo again, cheap.\n\nGreat way to finish off.\n\nOur street food taste test here in Kuala Lumpur,\nMalaysia.\n\nOh boy boy we are leaving very well fed.\n\nI have to say.\n\nOh my gosh.\n\nThat was a lot more food than I had bargained\nfor but everything was so tasty I just couldn't\n\ncontrol myself.\n\nYeah.\n\nSo that was a lot of fun.\n\nLike we've never really filmed street food\nbefore in Malaysia.\n\nWe didn't know this market existed in Kuala\nLumpur so it was such a pleasant surprise.\n\nYeah.\n\nAnd the food here is great.\n\nYou get some really awesome deals.\n\nSo I'd highly recommend it.\n\nHighly recommend it and it has got such a\nlively vibe.\n\nWhat is also nice is that you can sit down\nand chill out and just kind of watch everything\n\nunfold.\n\nGreat place to come.\n\nTata!\n\nAlright guys, for today's lunch we're at the\nCentral Market here in Kuala Lumpur and we're\n\ngoing to be trying something that is called\nPeranakan Cuisine or Nyonya Cuisine.\n\nAnd basically this is a combination of Chinese\nand Malay ingredients and cooking styles and\n\nit is the type of food that you'd be able\nto find in Malacca, Penang, Singapore or parts\n\nof Indonesia.\n\nIt is really tasty.\n\nYeah, and since we're not going to be able\nto go to Malacca this time around.\n\nAwe!\n\nWe found a place that specializes in Nyonya\nCuisine right here.\n\nYes.\n\nSo happy guys and my mouth is watering.\n\nThe food came out so quickly and the portions\nare huge and everything smells delicious.\n\nLook at how big the Laksa (叻沙 - 喇沙)\nis.\n\nLook at the size of this bowl.\n\nLike look at my little hands.\n\nPut your hand over top of it.\n\nThere is my little hand.\n\nIt is like bigger than my hand.\n\nThis could feed like two or three people I\nthink.\n\nBut it is just mine.\n\nOr just us.\n\nJust for me.\n\nOkay, alright so let me give you a tour.\n\nThis one is mine.\n\nThis is the Laksa (叻沙 - 喇沙) and it\nis a spicy coconut soup.\n\nIt looks amazing and uh the main ingredients\nhere we've got some chicken, we have shrimp\n\nand squid.\n\nWe have these tofu puffs.\n\nWe've got a hard boiled egg.\n\nYeah.\n\nLots of veggies.\n\nOh, look at the size of that shrimp.\n\nMy goodness.\n\nThat is a big shrimp.\n\nWoah!\n\nThat is a nice and of course the rice noodles.\n\nYeah, rice noodles somewhere.\n\nThey're at the very bottom.\n\nYeah, and lots of veggies.\n\nWe have green beans, some bean sprouts.\n\nThis looks so so good.\n\nOh my gosh.\n\nOh my gosh.\n\nShould I be squeezing this in to it?\n\nAm I going to burn myself.\n\nLet's try.\n\nTry that.\n\nSqueeze some lime.\n\nLime is always good.\n\nAlso, this is a good time to show off my art.\n\nMy Henna art.\n\nYou just had that done this morning.\n\nYes.\n\nAt the Batu Caves.\n\nAlright.\n\nLet's dig right in.\n\nLet's start with the noodles.\n\nThese are thick rice noodles.\n\nThose noodles look really good.\n\nOh la lah.\n\nOh man I'm horrible with noodles and chopsticks.\n\nI can do them independently but whenever we\ncan find them it is a little disaster there.\n\nMmmm.\n\nHow is that?\n\nMmmmm.\n\nHahaha.\n\nI just love coconut so much.\n\nMe too.\n\nCoconut and spice.\n\nIt is really really good.\n\nI'm so happy with this.\n\nAnd it is really spicy huh?\n\nYeah.\n\nIt burns in the throat.\n\nIt is like slow after burn.\n\nYou don't feel it right away.\n\nMmmm.\n\nAnd Sam's food looks just as appetizing guys.\n\nYeah.\n\nSo I'm trying something called Nyonya Chicken\nRendang (马来西亚冷当咖喱鸡).\n\nYeah.\n\nLet's take a look down here.\n\nSo you can see that it is chicken that is\nin a really nice coconut based gravy.\n\nYeah.\n\nAnd it has got a lot of different spices.\n\nChinese and Malay types of spices.\n\nYeah.\n\nSo what I'm going to do is I just cut off\na piece of the chicken here.\n\nI'm just going to take that like this with\nthe gravy and pour this on top of the rice.\n\nThis is a coconut rice with coconut milk.\n\nYeah.\n\nAnd it is blue.\n\nYeah, it has got blue.\n\nI love that it is blue.\n\nIt is so colorful.\n\nSo grabbing a big piece here of chicken.\n\nA little bit of rice.\n\nLet's try that.\n\nA little bit of everything.\n\nMmmm.\n\nThat is absolutely amazing.\n\nYeah.\n\nThe chicken is so tender, the uh gravy is\nreally spicy.\n\nYou can taste all of those different spices\nand then of course you get the nice creamy\n\ncoconut milk.\n\nOh my gosh that is amazing.\n\nThat is just so good.\n\nWe've going to love this meal.\n\nOkay, I'm going in because this looks so good.\n\nLet me just say this is like a prime cut of\nchicken.\n\nLike this is chicken breast with not fat and\none thing that I sometimes find a little frustrating\n\nis that the way they cook the chicken in Malaysia\nyou get like these weird cuts with like bones\n\nand fat.\n\nThis is not the case with this chicken.\n\nThis is just nice.\n\nMmmm.\n\nDo you like that?\n\nIsn't that spicy?\n\nIt is wonderful.\n\nIs there lemongrass in there?\n\nI think there might be.\n\nMmmmm.\n\nIt just tastes like Southeast Asia.\n\nHaha.\n\nThe spices and the coconut.\n\nLike one thing I'm loving is the coconut.\n\nIt just makes everything great.\n\nWe're huge fans of coconut.\n\nWhenever we can try something with coconut\nwe've all over that.\n\nLoving this.\n\nIt is really good.\n\nAnd I'm sharing my Nyonya Laksa (叻沙 - 喇沙).\n\nYes, thank you for that Audrey.\n\nSo I'm just going to try the base here.\n\nThe soup first.\n\nYeah.\n\nIt is almost like a gravy.\n\nIt is such a thick thick soup.\n\nOooh.\n\nHa!\n\nThat is just so good.\n\nI know!\n\nThat is just so good.\n\nIt is just so creamy and just so flavorful\nand all of the spices.\n\nYeah, like we've been eating a lot of Indian\nfood these last few days because we've really\n\nenjoyed but man we've been missing out.\n\nWe should have been having Nyonya more often.\n\nOkay, I'm going to have some of the noodles.\n\nYeah, and as we mentioned earlier you're best\nbet for Nyonya food probably in Malaysia is\n\ngoing to be Melaka which is only like a couple\nof hours away.\n\nOr also in Penang.\n\nYeah, so when you're going to Malacca you're\nkind of heading towards the Singapore area\n\nso along the Malacca Strait.\n\nMmmm.\n\nOh yeah!\n\nThose are nice noodles too.\n\nBut yeah it is definitely the coconut curry\nbase that makes this so good.\n\nAlong with all of the spices.\n\nAlright and to drink?\n\nAnd to drink we ordered a pot of tea from\nthe Cameron Highlands.\n\nThat is a really popular region here in Malaysia.\n\nThe temperatures are cooler there so you can\ngo for a nice visit.\n\nThis is special for me because many years\nago before I met you I went and toured the\n\nCameron Highlands and I went to this very\nspecific tea factory.\n\nOh la lah.\n\nSo I have been there and it is a highly recommended\nplace to visit if you're traveling in Malaysia.\n\nThis should be \nreally good quality tea.\n\nThat is nice.\n\nDo you like that?\n\nYeah.\n\nI wish I were more of a tea connoisseur so\nI'd could be like mmmm aromas of earth and\n\ngrapes and whatever.\n\nKind of like with wine but I don't know that\nmuch about tea.\n\nI just like drinking tea.\n\nActually I drink so much tea that apparently\nmy teeth are kind of yellow.\n\nAnd the last time I went to the dentist she\nasked me are you a smoker?\n\nAnd I was so offended.\n\nLike no I just like to drink tea.\n\nI drink it several times a day.\n\nThat is what happens.\n\nIt stains your teeth yellow.\n\nBut I don't care.\n\nSo Sam here already took care of the chicken\nand the coconut rice.\n\nAnd now he has moved on to the Laksa (叻沙\n- 喇沙) because I'm full.\n\nThis is way.\n\nThere is some foods where we're both getting\nfull and okay we'll just leave it on the table.\n\nThere is no way I'm leaving this.\n\nThis is just way too good.\n\nIt is delicious.\n\nThis is just way too good.\n\nAnd we still have dessert to come.\n\nMy gosh!\n\nIt is just so filling because the soup is\nmore like a gravy.\n\nIt is so so thick.\n\nIt fills you up right away.\n\nAlright, dessert is here.\n\nI feel like I'm about to burst but it looks\nway too good to leave on the table.\n\nSo we got the Sago Gula Melaka I believe.\n\nSago to me it looks a lot like tapioca balls.\n\nLike miniature tapioca balls.\n\nAnd it is in a coconut cream and they also\ngave us palm sugar.\n\nIt has been heated and kind of melted.\n\nYeah, and he suggested we pour it.\n\nA little bit.\n\nAnd then try it.\n\nAnd see if you need more.\n\nSo we're going to do that.\n\nLet's try that.\n\nIt looks like honey it is so thick.\n\nMan, the sugar and coconut cream.\n\nBecause we haven't been getting enough coconut.\n\nOh man.\n\nLet's go for it.\n\nMmmmm.\n\nIs it good?\n\nIt is a cold dessert.\n\nOkay.\n\nI was expecting it to be warm.\n\nThat is quite nice.\n\nYou know what?\n\nIt doesn't even need the sugar.\n\nLike the coconut cream itself is so thick\nand rich.\n\nYeah, it is like you don't even need the sugar.\n\nI just want to taste the coconut.\n\nMmmmm.\n\nSo good.\n\nAlright, time for my first bite.\n\nSo I'm mixing it around.\n\nIn he goes.\n\nMmmm.\n\nWow.\n\nThat is some really rich rich coconut milk.\n\nMy gosh.\n\nYou know everything we've had today has had\ncoconut in it.\n\nYeah.\n\nThe soup.\n\nThe rice.\n\nThe chicken and now the dessert.\n\nAnd you know what?\n\nI would I don't think I'd get tired of this\nfor a very long time.\n\nI could probably have this meal day after\nday.\n\nJust rich coconut based dishes.\n\nOh yeah.\n\nYeah, I think we're going to be coming back\nhere even though we've already filmed.\n\nYeah.\n\nWe're just going to come for pleasure Sam\nsays.\n\nPure fun.\n\nThat was amaze-balls.\n\nWe just paid the bill.\n\nTell us about it?\n\nYeah, I don't know if I just forget about\nthe prices or something but I thought it was\n\ngoing to cost a little more.\n\nI kind of feel like we almost like I feel\nlike a bit of a thief at this place because\n\nthat was such a good meal and it cost hardly\nanything.\n\n45 Ringgit.\n\n45 Ringgit which at present time is 10 US\ndollars.\n\nSo two mains, rice, a dessert and a big pot\nof tea.\n\nYeah, like high quality like high quality\ntea for ten bucks.\n\nSo you can't beat that.\n\nYou know we'll be back again soon.\n\nIf you're around the Chinatown area go to\nCentral Market.\n\nGo to the second level and you'll find this\nplace.\n\nIt is fantastic.\n\nWell good morning from Kuala Lumpur.\n\nIt is actually a really nice morning.\n\nIt is not hot out and it is overcast so this\nis very pleasant.\n\nSo today this morning we wanted to make a\nbreakfast video but the place we came to is\n\nclosed for some reason they haven't opened\ntoday.\n\nSo we are looking for a backup that will be\nequally good where we can show you some of\n\nour favorite dishes.\n\nSo yeah, we're on a bit of a hunt right now\nand hopefully we'll find something really\n\ngood soon.\n\nAlright, so we finally found a place for breakfast.\n\nWoo hoo!\n\nYeah.\n\nSo we found a place called Restoran Annexe\nand it is found on Nasi Kandar and yeah it\n\nis on the way.\n\nWe're heading over to KL Bird Park this morning\nso it is kind of on our way there.\n\nAnd we just saw it and we're like yeah let's\ngo try it out.\n\nAnd they specialize kind of in at least in\nthe morning they specialize in Roti.\n\nRoti and prata.\n\nYeah, so we've ordered a whole bunch of those.\n\nWe've ordered like three and we've got a couple\nof drinks coming so yeah breakfast is on its\n\nway.\n\nAlright guys so the drinks are here.\n\nSam went for his classic Teh Tarik and I got\nmyself a Mango juice because you know mangoes\n\nare in season and all.\n\nSo let's see.\n\nIt looks really frothy on top.\n\nIt does.\n\nMmmm.\n\nThat is quite good.\n\nHow is that?\n\nThat is really sweet.\n\nBut you know what?\n\nIt makes me wonder if it is from concentrate\ninstead of natural mango.\n\nI think this is fake.\n\nThey've given me a fake.\n\nYeah, it is definitely not natural.\n\nAnd you know what?\n\nYou can probably even tell that from the color\nbecause mangos are a bit more yellow.\n\nThis one is quite orange.\n\nAnd yeah, it is like really sweet.\n\nReally sugary.\n\nBut you know what?\n\nIt is refreshing.\n\nIt has got lots of ice so I can't really complain.\n\nAnd there is a nice little juice shop just\ndown the street where they make like fresh\n\nsqueezed fruit and vegetable juices that are\nlike natural and healthy and just really really\n\ntasty.\n\nSo I think I'm going to pop over there after\nthis.\n\nTea time for Samuel.\n\nYeah, let's try this.\n\nI burnt myself just touching your cup earlier.\n\nLike that stuff is pipping hot.\n\nIt really is piping hot.\n\nYeah.\n\nAnd you would think in somewhere like as hot\nand humid as Kuala Lumpur I wouldn't be having\n\nhot tea but early in the morning I still.\n\nI still crave my hot teas and coffees.\n\nYeah.\n\nSo this one is really good.\n\nIt has got very milky, it is sugary.\n\nAnd it also has like a nice strong tea taste.\n\nOh.\n\nOh, roti cheese.\n\nBombay toast.\n\nOh, thank you.\n\nIt looks good.\n\nOkay so we have to admit the breakfast menu\nwas a little bit limited this morning.\n\nWhen we tried ordering they kept telling us\nlike oh no we don't have that.\n\nOh no we don't have that.\n\nOh sorry we don't have that.\n\nSo we couldn't order that much stuff to show\nyou.\n\nBut we did manage to get Bombay Toast and\njust by looking at it it kind of looks like\n\na French Toast.\n\nExcept that instead of being served with like\nsyrup or you know Maple Syrup or whatever\n\nyou're used to you get a dal.\n\nYour lentil curry sauce whatever.\n\nAnd something else.\n\nSo let's take this for a swim.\n\nYeah, it looks pretty good.\n\nIt looks like it does look fluffy like a piece\nof French Toast.\n\nYeah, it looks fluffy.\n\nIt has been soaked in milk and egg.\n\nSo yeah, this should be interesting.\n\nMmmm.\n\nThat is good.\n\nDo you like it?\n\nOkay.\n\nYeah.\n\nYou know it is a bit strange for me because\nas a Canadian I associate French Toast with\n\nbeing sweet and sugary.\n\nSo I wouldn't expect it to be savory.\n\nBut you know what?\n\nThe bread is really fluffy.\n\nSo this is good.\n\nIt sops up the sauce really well.\n\nMmmm.\n\nThis one is spicy.\n\nThis is a spicy sauce.\n\nThe orange one.\n\nSo will this be your first time having savory\nFrench Toast?\n\nYeah, I think so.\n\nI'm pretty sure it is.\n\nI can't I'm wracking my brain here and I'm\ncoming up with a blank so.\n\nAlright, Bombay Toast.\n\nAlright, swish that around.\n\nSwish, swish.\n\nIt goes swish, swish.\n\nMmmmm.\n\nYou can tell that there is a lot of egg in\nthis toast.\n\nSo yeah.\n\nI really taste the egg.\n\nVery omelet-y.\n\nAnd you're right it is kind of like yeah I\ndo associate Maple Syrup being poured all\n\nover it.\n\nI know!\n\nWhere is the Canadian Maple Syrup when you\nneed it.\n\nBut you know what?\n\nWe're getting used to eating curries for breakfast\nso yeah.\n\nThis is how we roll here in Malaysia.\n\nYeah, but you know what?\n\nWe should pack a bottle of Canadian maple\nsyrup when we travel.\n\nWouldn't that be the best?\n\nYeah, here come the Canucks.\n\nIt wouldn't last very long.\n\nThat is true.\n\nMaybe like a week.\n\nAnd then we'd be out.\n\nYeah, send us more from home please.\n\nSo next up we're going for the cheese roti\nor cheese prata.\n\nThey use the name interchangeably.\n\nYeah and they've uh they've given us a \n\nreally big portion here.\n\nYeah, I know.\n\nLike it is not just one layer there is like\nseems to be a bottom layer as well.\n\nAnd you know what?\n\nI'm seeing a lot of cheese.\n\nLike sometimes when you order this they just\nput like one measly slice and they're like\n\nthat is it.\n\nHere is your cheese roti.\n\nI know.\n\nI think they went all out here.\n\nMaybe we have two or three.\n\nLet's try this.\n\nMmmm.\n\nI think that is the best cheese roti I've\nhad.\n\nYeah?\n\nAnd we've been eating this in Singapore and\nalso here in KL.\n\nYeah, like you said there is just a lot of\ncheese in here.\n\nYeah.\n\nThey did not skimp.\n\nOozing.\n\nThey did not skimp out on that.\n\nThat is what makes it so good.\n\nAlso, you look like you've have orange lipstick\non right now from the food.\n\nHaha.\n\nHahaha.\n\nCan you see the cheese in there oh la lah.\n\nSo let's grab this piece.\n\nTake it for a swim.\n\nLike Sam says.\n\nDunk it in there.\n\nI know that is our new expression whenever\nwe dip something in sauce now.\n\nThat is nice.\n\nThat is really good.\n\nIsn't that good?\n\nLike the amount of cheese.\n\nThe amount of cheese is what makes it.\n\nAnd we've actually just ordered one more to\nhopefully get a sweet one.\n\nThey have a Milo roti.\n\nSo that should be coming soon.\n\nMmmm.\n\nBreakfast story time.\n\nYeah, so I have a really cool breakfast story\nto share with you from the last time we were\n\nin Kuala Lumpur maybe about two and a half\nyears ago with my parents.\n\nAnd this was just so awesome.\n\nWe all went out for breakfast, I think there\nwas a couple of family friends so there must\n\nhave been like six, seven, eight of us.\n\nYeah, it was a big group.\n\nAnd we ordered a big meal and there was just\nsome friendly locals who struck up a converstation\n\nwith us and then as we go to pay we realize\nuh the clerk comes over and goes oh they've\n\ntaken care of breakfast for us.\n\nYeah.\n\nThat was so sweet.\n\nAnd it was everyone's first time trying roti\nand the chai masala.\n\nSo those nice friendly people we sat next\nto you know they just quietly paid for our\n\nbreakfast and it was just such a nice you\nknow gesture.\n\nYeah, a nice gesture especially for my parents\nbecause it was there first time in Malaysia.\n\nThe very first day and to have that kind of\nhospitality and friendship from locals is\n\njust incredible.\n\nThat is something you never forget.\n\nYou never forget those kind of moments.\n\nYeah.\n\nAnd that is the breakfast place we wanted\nto take you to this morning but it was closed.\n\nYeah, so unfortunately it was closed but the\nmemory still lives on.\n\nAnd it is funny because you can visit a lot\nof sites, you can do a lot of things in a\n\ncity and over the years you may forget some\nof that but it is these kind of like these\n\nstories and these local interactions you never\nforget that.\n\nNever never.\n\nOkay, so we ordered one more Roti because\nwe were still hungry and this one down here\n\nhas Milo sprinkled on it.\n\nSo it is not super popular but you can still\nget it.\n\nYou can ask for it.\n\nAnd Milo is basically like a chocolate powder\nthat you would mix into your milk kind of\n\nlike Nesquick.\n\nUh, so yeah this is going to be sweet, it\nis going to be sugary.\n\nIt is going to be good.\n\nIt is a really popular drink here in Malaysia.\n\nYou know what?\n\nWe should have ordered the drink as well to\nkind of compare and contrast.\n\nWe will do that.\n\nWe will order the drink.\n\nWill we?\n\nYes.\n\nOh man.\n\nOkay, we're still eating here.\n\nThis is like the video that never ends.\n\nWe just keep ordering more and more food.\n\nSo this is what it looks like.\n\nThe chocolate is a little bit melted.\n\nYeah, I would try it without the curry so\nyou can see what the taste is like.\n\nYeah, I'm not dipping this in the sauce.\n\nAnd we have a cat friend.\n\nWe may have to feed the cat friend.\n\nMmmm.\n\nIt is like the sugar is a little bit caramelized.\n\nAnd that is quite nice.\n\nMan, this would be nice with a cup of tea.\n\nDo you taste the chocolate-y-ness of it?\n\nOh yeah.\n\nThat is the star.\n\nThe chocolate.\n\nMmmm.\n\nYou know what?\n\nLet's see how chocolate and spice goes together.\n\nYeah, you can do that.\n\nYou can mix your chocolate.\n\nWhy not right?\n\nWhy not.\n\nWhen in Malaysia.\n\nYeah, alright.\n\nTime to try this.\n\nIn he goes for the Milo.\n\nYeah, you can really see how it is kind of\ncaramelized here.\n\nI can actually see the little flakes.\n\nLittle grains of sugar I should say.\n\nNot flakes.\n\nYeah.\n\nMmmm.\n\nMmmm.\n\nThat is really good.\n\nYou know what would be a really good one?\n\nGetting a banana roti with milo on top.\n\nDo they have that?\n\nIf they did.\n\nWe missed out.\n\nThey had no bananas.\n\nThat is one of the things we asked for.\n\nOh right.\n\nBanana roti.\n\nNo banana roti.\n\nRight.\n\nI'm just remembering that now.\n\nThat would be amazing if you combined those\ntwo together.\n\nWomp, womp.\n\nAnd look.\n\nHere is our cat friend.\n\nMeow meows.\n\nSam feed our cat friend.\n\nCome here cat friend.\n\nMeow meows.\n\nSo this cat eats roti and dal.\n\nGood kitty.\n\nThat is a good breakfast.\n\nSo Sam was true to his word and this is his\nthird drink because he already had two teas.\n\nYeah, this is technically our forth drink\nwe've ordered.\n\nBecause I've had two teas myself.\n\nYou've had your mango drink and now we're\ndoing this.\n\nWe're full.\n\nLike take a look here.\n\nWe have finished all our roti.\n\nAll of our roti.\n\nAll three of them.\n\nSo we are doing this for you guys.\n\nLet's try it.\n\nMilo.\n\nOoh.\n\nThat is sweet.\n\nIt is like having uh.\n\nIt is like having instant hot chocolate mix.\n\nYeah?\n\nOh yeah.\n\nThat is really sugary.\n\nBy the time I'm done this I'm going to be\non like a fierce sugar high for the rest of\n\nthe day.\n\nLike we have just we have been eating a lot\nof sweet things this morning.\n\nWe have.\n\nAnd you know what?\n\nFor the milo you can get it hot or you can\nget it iced.\n\nWe probably should have gone with iced.\n\nProbably.\n\nBecause the sun is starting to come out and\ntemperatures are getting hot.\n\nI'm already sweating.\n\nSo yeah.\n\nSo that is a wrap for breakfast here in Kuala\nLumpur.\n\nYeah, I'm really really stuffed right now.\n\nUh huh.\n\nAs you should be.\n\nAs I should be.\n\nIn terms of price point that came to 18.70\nRinggit which is $4.15 and that was for four\n\ndrinks and three mains.\n\nSo yeah, that was a super cheap breakfast.\n\nFilling.\n\nNow we're ready to go explore.\n\nAnd you know what?\n\nWe should also mention before we finish up.\n\nOh yeah.\n\nThere isn't just one typical Malaysian breakfast.\n\nBecause you have so many different cultures\nhere.\n\nThere is like different meals that you can\nget for breakfast.\n\nThere is Malay, Chinese, Indian food.\n\nYeah.\n\nIn fact, we saw someone at the Central Market\nselling little triangle shaped Nasi Lemak.\n\nWhich is wrapped in a banana leaf and yeah\nthat looked tempting as well too.\n\nSo you can get noodles, you can get rice,\nyou can get roti.\n\nThere is plenty of variety.\n\nAnd that is what makes it awesome here.\n\nYeah.\n\nAlright, off to go sightseeing.\n\nTata.\n\nCiao.\n\nWelcome to Chinatown!\n\nYeah, so we're in Kuala Lumpur in Chinatown.\n\nThis is where we're staying.\n\nYes.\n\nWe're hungry.\n\nWe're craving some street food and this is\njust the place to check it out.\n\nYeah, so today we're going to be eating along\nJalan Petaling (茨厂街).\n\nYeah, Petaling Night Market Street (茨廠街).\n\nYeah, lots of food here and it is already\nbusy.\n\nThe sun has gone down so let's go get started.\n\nFood time.\n\nOkay, so we walked out of the hotel and we\nfound.\n\nWe found something right away.\n\nOh yeah.\n\nIt is claypot chicken rice and it looks so\ngood from across the street.\n\nIt is cooking right behind us.\n\nLiterally right behind us.\n\nIt looks so good.\n\nWe can't wait for it to arrive.\n\nIn the meantime you've got yourself a local\niced tea.\n\nIce tea.\n\nIt is so hot out.\n\nI tried a little bit of it already.\n\nIt is quite sweet.\n\nAlright, the claypot chicken rice (砂煲鸡饭)\nis here.\n\nCheck it out.\n\nIt is served in like this claypot itself so\nI'm being very careful not to touch it because\n\nI have a feeling this would burn.\n\nSo there you go.\n\nIt is a huge portion.\n\nI'm glad we ordered just one.\n\nThere is no way I could eat all of that.\n\nI have to say the aroma.\n\nThe smell coming out of there is it just smells\namazing.\n\nI don't know how it is going to taste but\nit just smells so good.\n\nAnd let me serve some up for you.\n\nThank you.\n\nAppreciate that.\n\nFor the Mister.\n\nOkay, and if my voice sounds a little washed\nout it is because I have a fan blowing next\n\nto my head right now.\n\nI do apologize guys.\n\nLet's get some chicken, some rice.\n\nHere we go.\n\nHow is that?\n\nWow.\n\nIt is super hot.\n\nOh my gosh.\n\nThat is really good.\n\nI'm just staring over there because they're\nmaking it right now.\n\nI have no idea what went in to the sauce but\nit is amazing.\n\nIt is really good and it also has some chives\nin there.\n\nAnd the chicken is super tender and juicy.\n\nThis is really nice.\n\nI'm so excited to try this now.\n\nI'm going to blow on it.\n\nBecause you pre-warned me about it being too\nhot.\n\nYeah!\n\nPretty good right?\n\nYeah, it is really amazing.\n\nYou know what it actually kind of reminds\nme.\n\nIt reminds me a little bit of the glutinous\nrice wrappers we were having as dim sum.\n\nIt sort of has a similar consistency but obviously\nthe sauce is different.\n\nYeah.\n\nIt is just a very flavorful rice.\n\nYeah.\n\nReally good quality chicken and I think just\nthe fact that it is cooked in a claypot there\n\nis an extra I don't know like element of quality\nto this.\n\nYeah.\n\nYou know.\n\nI mean I wouldn't say it is quite as sticky\nas the wrapper rice.\n\nNo, it is not as sticky but it just has like\nthat amount of flavor.\n\nYeah, it is good.\n\nf\nAnd just look at the size of this.\n\nI know.\n\nIt is massive.\n\nI feel like this is even way too big for two\npeople.\n\nAnd this is what we're starting off with.\n\nYeah.\n\nThere is more food ahead.\n\nI'm glad we're hungry.\n\nAnd from so many years of eating dolsot bibimbap\nwith the burned crispy rice in Korea, Sam\n\nhas been scratching the bottom of the claypot.\n\nBurnt rice.\n\nIt is always the best part.\n\nYeah, it is nice when it is crispy.\n\nCrispy rice at the bottom is the best part\nfor sure.\n\nMission accomplished.\n\nYeah, we took care of that.\n\nMostly Sam took care of that.\n\nYeah.\n\nSo in terms of price point it was 22 Ringgit\nwhich is about five bucks and that included\n\nthe massive portion of claypot rice (砂煲鸡饭)\nand also the drink that we shared.\n\nAlright, so let's move on to snack number\ntwo.\n\nYeah.\n\nSo it is not just about the street food at\nthis market.\n\nYou can also buy lots of knock-offs of everything.\n\nShoes.\n\nPurses.\n\nWatches.\n\nShirts.\n\nMakeup.\n\nSo we just popped in to a food centre here\nin the heart of Chinatown and we are ordering\n\nmore food.\n\nWe are having fried kway teow (炒粿條 - 炒粿条)\nand this is a noodle dish that is cooked at\n\nreally high heat.\n\nApparently, Sam ordered two different types\nof noodles so it is going to be a mix of thin\n\nnoodles and really thick noodles.\n\nUm, and yeah it is cooked with soy sauce,\nchili, chives, beansprouts and we'll see what\n\nelse is in there once the food actually arrives.\n\nSo waiting for \nthe noodles and cooling down with some beer.\n\nAbsolutely.\n\nCheers!\n\nIt is a must in KL.\n\nI mean it gets so hot and humid.\n\nHaving a beer while you know wandering around\nthe night market.\n\nThat is kind of a must for me.\n\nThe fried kway teow (炒粿條 - 炒粿条)\nhas arrived.\n\nYes, so excited about this.\n\nSo take a look down here.\n\nSo the nice lady who took my order she asked\nme if I would like to have the thin noodles\n\nlike this.\n\nLike so.\n\nAnd I said yes and she also asked me if I\nwould like to have the thicker noodles.\n\nAnd I said yes.\n\nSo we got a combination of the two.\n\nSo yeah, I'm seeing beansprouts, I'm seeing\ncooked egg.\n\nI did ask for a fried egg to be added to this.\n\nAnd yeah, it is dark in color from the soy\nsauce.\n\nLots of chili flakes.\n\nLots of chili flakes too.\n\nAnd of course we have festive Christmas music\nhappening because it is December.\n\nMan, that is really good.\n\nThis is like a classic staple noodle dish\nin Malaysia.\n\nYeah.\n\nIt is just so good.\n\nSuch reliable food.\n\nYou can have it on the street, you can have\nit in a restaurant, you can have it in a food\n\ncentre like we're doing right now.\n\nIt is always good.\n\nAlright, my turn.\n\nMan, this is tricky.\n\nAre you forgetting how to use chopsticks?\n\nI promise I know how to use chopsticks.\n\nIt is just noodles.\n\nI can't do it.\n\nAlso, let me show off my henna.\n\nIt is still intact guys.\n\nOne day latter.\n\nAll the way.\n\nOh what fun it is to ride in one horse open\nsleigh.\n\nHey!\n\nJingle bells.\n\nThat is good.\n\nIsn't that good?\n\nIt is really nice.\n\nYeah.\n\nYou know what?\n\nThis isn't a great thing to admit but I like\nthe greasy aspect of it too.\n\nIt is nice and greasy.\n\nYeah.\n\nDo you agree?\n\nWell Sam finished off all the food and the\nlady who cooked it up seemed very impressed\n\nto see an empty plate.\n\nYeah, she came over and she said how did you\nlike that?\n\nIt was good.\n\nAnd I ate about eighty percent of it so yeah\nI would know.\n\nI'm so full.\n\nWe're only on the second dish but.\n\nWe've been eating so much in Malaysia.\n\nWe have been and that first dish we had the\nclaypot rice was quite filling in a big portion.\n\nBut I've still got some room.\n\nWe're going to hit the streets and get some\nmore tasty treats.\n\nBut first tell us the price.\n\nHow must was it?\n\nOh right, so that was 5.50 Ringgit which is\nabout at present exchange about a dollar,\n\na dollar twenty a dollar twenty five.\n\nYeah.\n\nSo super affordable, delicious and reliable\nfood here in KL.\n\nAnd was that the small portion or the large?\n\nThat was the small.\n\nAlright, so you can get an even bigger noodle\nportion.\n\nYeah.\n\nIt doesn't cost that much more to upgrade\nto large.\n\nI think it is like another dollar or two Ringgit.\n\nAn extra Ringgit.\n\nYeah.\n\nYeah.\n\nAlright, let's keep moving.\n\nSugarcane!\n\nJuice.\n\nSo we found a quiet little corner in this\ninsane market.\n\nI think the only reason we have a quiet corner\nis because whoever runs this stand has gone\n\nhome.\n\nAnd now they're just piling garbage here.\n\nSo here we are enjoying some juice.\n\nFreshly pressed sugarcane juice.\n\nWow.\n\nIs that good?\n\nYeah.\n\nNaturally sweet?\n\nYeah?\n\nMmmm.\n\nI don't know if I've ever had this before?\n\nAre you serious?\n\nYeah.\n\nOh, I've done this.\n\nI have done this.\n\nThis is really good.\n\nIt is like super sweet but it is so natural\nat the same time.\n\nYeah.\n\nIt doesn't feel processed.\n\nMmmm.\n\nCheers!\n\nSo yet another attempt for me to cool down\na bit.\n\nYeah.\n\nSo far we've had iced tea, you had beer, now\nsugarcane juice.\n\nWhat is next?\n\nWe're running out of drinks to try.\n\nI have seen some coconuts.\n\nBut yeah.\n\nBut we're still thirsty.\n\nThat is the thing.\n\nIt doesn't matter how much we guzzle we're\nalways thirsty here.\n\nYeah, exactly.\n\nSo yeah, this is pretty good.\n\nLike you said very naturally sweet.\n\nMmmhmm.\n\nAnd it came to 3.50 Ringgit for the small\none.\n\nSo that is about 75 or 80 cents right now.\n\nSo yeah, cheap under a dollar and refreshing\nnaturally good.\n\nI like it.\n\nI love the name of these.\n\nWe have wife cake (老婆餅 - 老婆饼)\nand husband we have husband cake (老公饼).\n\nSo Sam here is going to sample a wife cake\n(老婆餅 - 老婆饼).\n\nA wife cake.\n\nAnd I believe there is melon inside of it.\n\nI'm just going to take an enormous bite.\n\nSo it looks like a golden puff pastry.\n\nMmm.\n\nOh it looks flaky too.\n\nMmmm.\n\nYeah.\n\nYou can taste that melon.\n\nReally flaky on the outside.\n\nIt is kind of sweet but not that sweet.\n\nLike I thought it would be sweeter than this.\n\nAnd it is um very buttery and flaky on the\noutside and then you have that kind of nice\n\nchewy melon in the middle.\n\nIf we were feeling hungrier we would have\nalso ordered a husband cake.\n\nYeah, we're just getting too full at this\npoint.\n\nBut you know we're stuffed and we're still\nnot finished.\n\nHuh.\n\nSo yeah, this shop has a lot of different\npastries.\n\nThey are mostly Hong Kong style.\n\nMmmm.\n\nYou're right.\n\nI was expecting more sugar for some reason.\n\nIt is sweet but like mildly sweet.\n\nYeah.\n\nHmmm.\n\nInteresting.\n\nAnd how much were they?\n\n1.80 Ringgit.\n\nSo you're the mathematician.\n\nLa la lah.\n\nI don't know.\n\nThat is probably about 30 something cents.\n\n30 or 40 cents.\n\nThere you go.\n\nReally cheap.\n\nAnd they have even smaller ones.\n\nThese are super cheap.\n\n55 cents.\n\nWoah.\n\nOkay.\n\nThis is our last snack of the night.\n\nAbsolute last.\n\nAnd yeah, I was pretty much already full and\nI'm like okay I'll try one more thing.\n\nSo we're getting a small little ice cream.\n\nRed bean coconut milk ice cream.\n\nIt was only 2 Ringgit.\n\nSo like something like 40 cents.\n\nSo cheap.\n\nI figured why not?\n\nSo let's try it.\n\nMmmm.\n\nWow.\n\nThat is good.\n\nYeah?\n\nYeah.\n\nYou taste the coconut milk and you do taste\nthe red bean as well.\n\nAs you would expect.\n\nBut I mean it is nice to see.\n\nI don't know sometimes a food claims to be\nsomething it is not.\n\nOh it should taste like this but it doesn't\ntaste anything like it.\n\nThis tastes exactly how it should taste like.\n\nCoconut milk.\n\nRich coconut milk and then lots of sugar and\nthen the beans.\n\nGood stuff.\n\nGood stuff.\n\nAlright.\n\nFood adventures over!\n\nFood adventure over.\n\nWoah.\n\nAlright, so we've been at the market for about\nan hour and a half.\n\nYeah.\n\nI don't know if you can see but we are glistening\nright now.\n\nLike there is some serious glow happening.\n\nYeah.\n\nI don't know if that is like the meat sweats\nor just the temperature or the two things\n\ncombined.\n\nI'm pretty sure it is both.\n\nAnyways, calling that a night here from Kuala\nLumpur.\n\nYeah.\n\nDefinitely, definitely if you're visiting\nthis city get in to the street food.\n\nIt is fantastic and it is cheap and it is\nfun.\n\nIt is a great way to spend a night out.\n\nYeah, and we'll see you with more food videos\nsoon.\n\nBye bye.\n\nWell good morning good morning.\n\nToday we are having a late breakfast.\n\nIt is probably close to ten in the morning\nand we're at a place called Old Town White\n\nCoffee.\n\nSo we're going to be having Nasi Lemak which\nis one of the national dishes of Malaysia.\n\nAnd it basically consists of rice cooked in\ncoconut milk.\n\nSteamed with coconut milk.\n\nSo that should be really tasty.\n\nWe've ordered two different varities.\n\nSam already has his white coffee here so he'll\nbe having that.\n\nAnd you have?\n\nAnd I got I forget what I got.\n\nSomething with lime.\n\nLime juice?\n\nLime tea?\n\nLime juice?\n\nI had a sip of it and it has a natural nice\nlime flavor.\n\nOh la lah.\n\nSo try that out.\n\nReally sour.\n\nThat will wake you up in the morning.\n\nYeah.\n\nSo considering the name of this restaurant.\n\nIt is called OldTown White Coffee.\n\nAnd the reason we're laughing is because I\nscrewed this up on the previous clip.\n\nIt is called Old Town White Coffee and white\ncoffee is basically it is a coffee that originated\n\nfrom the city of Ipoh.\n\nSo if you're traveling from Kuala Lumpur to\nPenang you're going to pass along.\n\nProbably pass thorugh there.\n\nYeah, you're going to pass along that it is\non the west side of Malaysia.\n\nAnyways um the coffee is really cool because\nit has condensed milk.\n\nIt is made with condensed milk.\n\nYeah, to sweeten it.\n\nAnd it is a lighter roast as well.\n\nYeah, exactly.\n\nYou can even see that in the color.\n\nIt is a uniquely Malaysian coffee.\n\nSo let's try that.\n\nWere you about to say Manilan?\n\nIt is a Manilan coffee!\n\nIt is a Manilin coffee.\n\nNo.\n\nWe are struggling this morning.\n\nWe've just woken up.\n\nEnglish words are not being spoken.\n\nYeah but at least your first language is Spanish.\n\nI don't have a default language to fall back\non.\n\nWhen I'm not speaking English well there is\nnothing else to fall back on.\n\nSo anyways what I wanted to say it has a nice\nrich, frothy texture.\n\nThere we go.\n\nYou can definitely taste the condensed milk\nand you can also taste the sugar that has\n\nbeen added in as well.\n\nBut yeah, it is a lighter roast and it doesn't\nhave that strong like overpowering coffee\n\ntaste.\n\nBitterness.\n\nYeah, it doesn't have that bitterness and\nit is a little bit more palattable and it\n\ngoes down a little bit easier.\n\nYeah, so we have a bit of a funny situation\non our hands.\n\nWhat is that?\n\nSo we ordered two mains and dessert.\n\nWe were hoping the dessert would come after\nbut it was the first thing to show up.\n\nHaha.\n\nAnd it is made with ice so this is going to\nstart melting which means we have to eat it\n\nfirst now.\n\nIn fact, it already is melting.\n\nYeah, look it is like soupy.\n\nUm, so anyways this is Cendol and basically\nit is ice with coconut milk.\n\nIt has palm sugar which you can see in here.\n\nThen this green stringy stuff.\n\nIt can be made from rice flour or mung bean.\n\nWe also have some rice balls here at the bottom.\n\nYeah, and this I'm not entirely sure.\n\nOh, this is probably the red bean paste.\n\nYeah that would be it.\n\nAlright.\n\nOkay, so let's grab.\n\nAnd it is the best dessert slash drink that\nyou can have in Malaysia to cool down.\n\nEspecially mid-afternoon when you're like\ndying of the heat and humidity.\n\nHaha.\n\nMmmm.\n\nWhen you're walking around.\n\nThat is really nice.\n\nIs that nice?\n\nMmmm.\n\nSo refreshing isn't it?\n\nSo sweet and refreshing.\n\nI even think this is like coconut cream.\n\nIt is not even milk.\n\nIt is so rich and thick.\n\nOh wow.\n\nGood stuff huh?\n\nAnd then the palm sugar.\n\nPalm sugar.\n\nI have to say I really like palm sugar.\n\nYeah.\n\nWe've been having a lot of desserts and they\nusually bring you like this miniature picture\n\nfilled with palm sugar and I just pour it\nall over my desserts so let's just go all\n\nout.\n\nMmmmm.\n\nWell, we're starting off with something sweet.\n\nI can't say I mind really.\n\nDessert for breakfast.\n\nYeah, you know what?\n\nWe're that is not too much of a stretch for\nus.\n\nWe're the type of people that would eat dessert\nfor breakfast.\n\nWe've been known to have cake for breakfast.\n\nOh yeah.\n\nCheesecake, cheesecake for breakfast.\n\nOf course.\n\nWhy wouldn't you?\n\nIf it is available.\n\nHahaha.\n\nWhat do you think?\n\nYou're right.\n\nThat is really good.\n\nYeah.\n\nReally rich coconut taste which I love.\n\nAnd then just the refreshingness of the ice\nand then all of the other ingredients.\n\nI like the that there is some chewy components\nto it.\n\nLike the beans and also the little green strips.\n\nThose are really good.\n\nI can't say I've ever had Cendol with the\nlittle rice balls.\n\nThat is something new.\n\nAnd it kind of reminds me of the rice balls\nwe would have in South Korea.\n\nSo yeah, this is really refreshing.\n\nReally tasty and we do need to finish it before\nit melts.\n\nOkay, so we got two different kinds of Nasi\nLemak.\n\nYeah.\n\nSam, do you remember the name of yours?\n\nI better say it quickly.\n\nAyam Masakamara.\n\nAnd ayam means chicken.\n\nYes.\n\nAnd it looks like it has a kind of a I'm guessing\nit might be a spicy kind of gravy on top of\n\nit.\n\nSo I'm going to go for the chicken first.\n\nThat looks good.\n\nI'll have a bite of that.\n\nOh.\n\nMmmm.\n\nAt first you think it is just really sweet\nwith a lot of like uh ingredients and spices\n\nbut then it really hits you with the hot peppery\nspices as you're swallowing it.\n\nWoah.\n\nThat is spicy.\n\nAnd what else do you have on your plate?\n\nSo what else.\n\nI have coconut milk rice.\n\nSo it is rice that has been cooked in coconut\nmilk.\n\nAnd that is really really tasty.\n\nThat is probably my favorite part of a Nasi\nLemak.\n\nReally good.\n\nAnd then over here we have what appears to\nbe some crackers.\n\nSo I'm just going to use it as a little spoon.\n\nMmmm.\n\nThis is nice and light.\n\nSuper light.\n\nNot a strong taste there.\n\nAnd then over here we have the sambal.\n\nSambal.\n\nAnd that is supposed to be a spicy and sweet\nsauce.\n\nWe'll see how spicy it is.\n\nIt actually is.\n\nMmmmm.\n\nThat is really really good.\n\nYeah, it is spicy but it is really sweet too.\n\nIt is very very sweet.\n\nVery rich in its taste.\n\nAnd then cucumber.\n\nTo finish off we have some cucumber with it.\n\nSo yeah.\n\nI think the classic is actually supposed to\ncome with peanuts but maybe because we ordered\n\nchicken they didn't put the peanuts in it.\n\nYeah, that is what I think.\n\nI was hoping for those.\n\nThe roasted peanuts are really good.\n\nI like those.\n\nI know but the chicken is delicious though.\n\nOh yeah.\n\nAlright my turn.\n\nOkay, so I had initially ordered the tumeric\nchicken but they didn't have any!\n\nIt was gone.\n\nSo my backup plan was chicken curry.\n\nCurried chicken.\n\nHow do you say it?\n\nChicken curry.\n\nCurry chicken.\n\nCurry chicken.\n\nNo, I think it was chicken curry.\n\nMan, it is interchangeable.\n\nThe fat.\n\nI don't like the fat.\n\nThere I like my meat lean.\n\nSo I'll get a bit of this.\n\nI actually thought it would be kind of like\ndiced chicken in a thick curry.\n\nThat is what I'm used to when I order curry.\n\nLiked diced chicken breast.\n\nI know.\n\nGetting fancy.\n\nOkay, so let's just grab a bit of everything.\n\nChicken, rice and sambal.\n\nMmmmm.\n\nIs that good?\n\nWow.\n\nThe sauce kind of has a fishy flavor.\n\nIt does.\n\nYeah, it does.\n\nLike anchovies.\n\nI should have mentioned that.\n\nYeah.\n\nI wasn't.\n\nDefinitely.\n\nWoah.\n\nDefinitely anchovies.\n\nThis is hitting me right now.\n\nAnd what is the other.\n\nYou have something else too?\n\nYeah.\n\nThat is different from ours.\n\nIt looks like it could be some potato wedges\nor something.\n\nLet's see.\n\nWhat is that?\n\nIt is potato.\n\nYeah.\n\nIt is like a boiled potato but I think then\nit has been pan-fried lightly to make it kind\n\nof golden and crispy.\n\nYep.\n\nSo what do you think of the Nasi Lemak?\n\nIt is pretty good.\n\nYeah.\n\nDo you like the coconut rice?\n\nMmmm.\n\nI do.\n\nYeah.\n\nThat is my favorite part.\n\nIt is not like a super strong coconut flavor.\n\nI'm not sure I'd notice on my own right away.\n\nMy taste buds aren't that refined.\n\nBut it is good.\n\nAnd I've been eating this at the hotel for\nbreakfast as well in the mornings and they\n\nkind of have like the do it yourself thing\nwhere you can scoop out the rice yourself\n\ngrab some peanuts and anchovies.\n\nThe sambal.\n\nThe little veggies.\n\nSo it is a dish that I feel a bit familiar\nwith.\n\nYeah, oh man but the sambal.\n\nIt is really hitting me today.\n\nYeah.\n\nAnd the other thing we should point out is\nthat you can have this anytime of day.\n\nIt is breakfast, lunch, dinner, snack or whatever.\n\nIt is readily available.\n\nUm, it is so easy to find.\n\nBasically pop into in fact most restaurants\nhave it I would say.\n\nOkay, so that was a big breakfast meal.\n\nThat is a really big breakfast.\n\nIf you're not that hungry you probably shouldn't\norder that.\n\nThat was a really big breakfast.\n\nAnyways, in terms of price point that came\nto 42.90 Ringgit which is just under$10 US\n\ndollars.\n\nNine something.\n\nAnd yeah, that was for two drinks, two mains\nand a dessert.\n\nSo yeah.\n\nAnd you can find this place inside the Central\nMarket here in KL.\n\nYeah.\n\nWe probably didn't need the dessert for breakfast\nbut you know that is just the way we roll.\n\nBloopers.\n\nSo considering the name of this restaurant.\n\nIt is called Old Time White.\n\nWhat is it?\n\nOld Town.\n\nIt is called Old Town.\n\nTry that again.\n\nWhite coffee.\n\nAnd we're going to be having Nasi Lemak which\nis like one of the traditional breakfasts.\n\nBreak-fasts.\n\nBreakfast.\n\nWe're going to be having Nasi Lemak.\n\nWhich is one of the traditional break-fasts.\n\nBreakfasts.\n\nIt actually has a kind of a rich frothy flavor.\n\nNo.\n\nIt has a rich flothy.\n\nFrothy.\n\nCoffee has a rich frothy.\n\nWhat do I call it rich frothy flavor.\n\nAnd this is pretty cool.\n\nAt the back of the restaurant they have these\nsinks you can come and wash your hands.\n\nSince you'll most likely be eating with your\nhands.\n\nExactly.\n\nOh, look at that he's using soap and everything.\n\nThis is marvelous.\n\nHahaha.\n\nHusband training is going wonderfully guys.\n\nSo it is lunchtime here in Kuala Lumpur and\nwe're eating at one of our favorite restaurants.\n\nIt is located in Chinatown and it is called\nYusoof Dan Zakhir.\n\nHard one to pronounce.\n\nAnd they specialize in Indian food.\n\nAnd there is so much variety here.\n\nLike Sam is going to give you a little tour\nof the restaurant but there are just so many\n\ndifferent stations.\n\nAnd look what just came.\n\nThe juice is here.\n\nThat is amazing.\n\nThank you.\n\nMango.\n\nSo we got mango juice.\n\nBut yeah, like I was saying there are so many\ndifferent stations.\n\nThere is like a tandoori station, a naan station.\n\nThere is an area where like the food is already\nprepared and you just kind of like point and\n\nchoose what you want to have.\n\nAnd there is a juicing station and yeah there\nis just a lot going on here.\n\nThe food is great.\n\nI'm super excited to eat here.\n\nSomething else that is really cool is the\nlocation is ideal.\n\nIt is just right across to the right from\nthe entrance of the Central Market.\n\nYeah, so.\n\nGreat location.\n\nYeah, and this place is packed.\n\nLike all day long.\n\nAnd that is how you know it is a good restaurant.\n\nSo Sam, as usual is feeling parched and couldn't\nquite make up his mind with the drinks.\n\nSo I basically always get a Teh Tarik wherever\nI go now.\n\nAnd if we're eating like local food it is\navailable I get it.\n\nIt is just so good.\n\nIt is so cheap.\n\nAnd I'm going to try it here.\n\nOh man.\n\nIt is just like the flavor of it combined\nwith the milk and the sugar.\n\nAnd the fact that it is so cheap.\n\nThat is why I keep ordering it all of the\ntime.\n\nAlright, and aside from that you've got some\nmango juice.\n\nThat is really refreshing.\n\nYeah.\n\nLots of ice cubes in there.\n\nAlright guys, so the food has arrived all\nat once.\n\nOur table is like packed with plates and bowls\nand dishes.\n\nSo I'm going to start with the cheese naan.\n\nWe ordered two different types of naan today.\n\nCheese and garlic.\n\nOh man, and these are like fresh out of the\noven.\n\nThis is like burning my fingers.\n\nYeah.\n\nIt is really cool to see the tandoori oven.\n\nYeah.\n\nSo anyways, I can feel already it is very\nfluffy and light.\n\nUm, and you can see the melted cheese in there\nas well.\n\nIt is just like your plain sliced cheese.\n\nThey just put it in the middle and it gets\nall ooey and gooey.\n\nAnd I'm going to dip it in my dal here.\n\nOh la lah.\n\nThat is so good.\n\nIs it?\n\nOh man.\n\nBecause we normally get the roti here.\n\nWe haven't had the naan.\n\nThis is amazing.\n\nIt just reminds me of homemade bread.\n\nYeah, like fresh out of the oven.\n\nIt is so warm.\n\nAnd still soft and fluffy.\n\nAnd then when you add it with the dal and\nthe curry it is just such a nice addition\n\nto it.\n\nYeah.\n\nAlright now we're going to try the garlic\none.\n\nSo I got the garlic naan and you can get all\nkinds of different naan here.\n\nThere is like cheese naan, garlic naan.\n\nButter naan.\n\nBut I prefer the garlic naan and butter and\ncheese naan to just plain naan.\n\nAnd look a that you can see the chunks of\ngarlic.\n\nYeah, you sure can.\n\nLarge pieces.\n\nFor example look at that.\n\nOh man.\n\nAnd roasted garlic is just the best.\n\nYeah, so love just breaking off a piece taking\nit for a swim.\n\nWow.\n\nHahaha.\n\nNothing quite beats the freshness of freshly\nbaked naan.\n\nI know it is like coming out of your mouth.\n\nBut you know what I think would be amazing?\n\nCombining garlic with cheese.\n\nAnd butter.\n\nNo, garlic, cheese and butter and maybe even\nsomething else.\n\nThat would be like the ultimate naan ever.\n\nYeah that would be like a triple naan.\n\nA triple naan.\n\nGoing in for another bite.\n\nIt is so good.\n\nThis is so good.\n\nOh la lah.\n\nOh man.\n\nMaybe we can break off one piece of each and\nturn it into a little dal sandwich.\n\nThere you go.\n\nNaan dal sandwich.\n\nNext up we're going to try the chicken tandoori.\n\nAnd it is really cool seeing how they prepare\nthis.\n\nBecause they basically put the chicken on\nthese giant skewers and then the skewer goes\n\nin to the tandoori oven and they're just cooking\nin there.\n\nGuess what guys?\n\nI'm going to show you where that is right\nnow.\n\nIt is right over there.\n\nBut back to the plate.\n\nSo here we've got tandoori.\n\nJust look at that.\n\nIt is all red on the exterior.\n\nCoated in spices.\n\nOh, and they serve it with cucumbers, red\nonions and we've got a little bit of lemon\n\nor lime it seems.\n\nYellow lime.\n\nWhy don't you spray that all over.\n\nOh yeah!\n\nOh look at that.\n\nIt is dripping all over.\n\nAnd I just love putting lemon and lime on\nfood.\n\nIt is such a nice addition huh?\n\nYeah.\n\nIt makes it nice and tart.\n\nLove it!\n\nThe more the better.\n\nSo I'll take a piece here.\n\nMmmm.\n\nHahaha.\n\nIn your happy zone?\n\nThis is heaven.\n\nThis is so nice.\n\nIt is like spicy and hot but then ah it is\njust so juicy at the same time.\n\nI don't know.\n\nI just really like it.\n\nDoes it have kind of a smoky flavor?\n\nA bit.\n\nIt has like a barbecue-y flavor.\n\nBut I don't mean like barbecue sauce.\n\nIt is kind of like more the oven grilling\nit.\n\nThe way it is cooked.\n\nYeah, just the way it is cooked.\n\nSo yeah, this is really nice.\n\nAnd they chop it in to pieces for you.\n\nSo you can use your hands or you can use your\nfork and spoon.\n\nEither way will do.\n\nBut yeah, this is really really good.\n\nI'm going to get one more piece here.\n\nAnd I'm going to grab some onion and some\ncucumber.\n\nAnd squeeze more lemon on it.\n\nSo it is the perfect bite.\n\nThat is good.\n\nOkay, so Sam is going in for the chicken.\n\nYeah, my turn to try it.\n\nI often think when I think of tandoori chicken\nI think of that place that we used to like\n\nin Penang as well.\n\nDo you remember that spot?\n\nOh yeah.\n\nKapitan.\n\nRestaurant Kapitan.\n\nThat is another really good one.\n\nThat is the one.\n\nI had just forgotten the name.\n\nYou know we're the kind of people who travel\nplaces for restaurants.\n\nI've done visa runs in Penang just for the\nfood.\n\nIt is that good.\n\nAnd for the visa.\n\nYeah, if you need to like extend your Thai\nVisa go to Penang and eat well for a few days\n\nand get your Thai Visa.\n\nGreat great idea.\n\nSo yeah, what do you think of the chicken?\n\nThe tandoori.\n\nIt is awesome.\n\nLike you said, I love the crispiness on the\noutside and just the amount of flavors and\n\nspices that are on there.\n\nAnd the colors.\n\nYeah, look at the colors.\n\nIt is just a really nice cut of.\n\nA really nice cut of meat.\n\nIt is juicy and just really tender and really\ntasty.\n\nYeah, it is just fantastic.\n\nFantastic.\n\nSo the other thing we ordered was a curry.\n\nAnd this is a fish masala.\n\nThis is a fish masala.\n\nSo you can see it comes in a generous gravy\nand I've just been hacking away at it here.\n\nUm, you can probably.\n\nI'll just go like this so that you can see\nthe meat a little bit better.\n\nCheck that out.\n\nCareful with the bones.\n\nCareful with the bones.\n\nI feel like there may be bones in there.\n\nYeah, I'm going to cut it really small just\nin case.\n\nThere we go.\n\nJust going in for that bite.\n\nI'll get lots of the gravy.\n\nAnd they actually specialize in fish curries\nat this restaurant.\n\nThey have a really famous fish head curry.\n\nOh but it was a bit pricey.\n\nThat sauce is just to die for.\n\nIt is just so good.\n\nSo rich.\n\nSo spicy too.\n\nIt is one of those type of spice that it doesn't\nhit you until you really swallow it a few\n\ntimes.\n\nBut really good.\n\nAnd the fish is really just melts.\n\nIt falls apart in your mouth.\n\nSo that was delicious.\n\nI didn't get any bones in that bite so that\nwas nice.\n\nAlright, we've got some nice things to finish\noff with here.\n\nSo I would just like to point out that from\none second to the next the garlic naan.\n\nI had half of a garlic naan disappeared from\nmy plate.\n\nI'm pretty sure I didn't eat it.\n\nYou know what?\n\nI think our plates got mixed up and I just\ngot hungry.\n\nSam is like no I was eating out of my plate.\n\nIt is like how is mine empty.\n\nHow?\n\nWe're kind of bad for doing that to each other\naren't we?\n\nAnyways, I'm going to the cheese naan now\nI guess.\n\nThe garlic one was really good.\n\nAnd I'm just going to dip the naan in the\nmasala.\n\nIn the fish masala.\n\nI want to get some sauce first.\n\nLet's see.\n\nI think you're going to like that sauce.\n\nWow.\n\nIt is kind of sweet as well.\n\nYeah, it is.\n\nIt is like sweet and spicy.\n\nYeah.\n\nWow.\n\nLots of flavor huh?\n\nThat is really good.\n\nOkay.\n\nLet's try it with the fish.\n\nSo now let's grab some fish.\n\nOh man.\n\nThat is potent.\n\nAh, it is hitting me in the back of the throat.\n\nIt has like delayed onset in terms of the\nspice.\n\nOkay, so I got a little bit of a spoon and\nthe fish it still has the skin and it also\n\nhas a little bit of bone.\n\nSo it is kind of hard to like break it apart\nand find the bones because there is so much\n\nsauce and it is really thick.\n\nSo you want to be careful when you take your\nbite.\n\nMmmm.\n\nThat is really tender.\n\nYeah, I know.\n\nWow.\n\nIt just disintegrates in your mouth doesn't\nit?\n\nYou barely have to even chew it.\n\nI think I have some bones in there though.\n\nYeah?\n\nExcuse me.\n\nRestaurant is shutting down for prayers.\n\nSo we've got to go.\n\nWe paid the bill.\n\nHow much was it?\n\nSo it was 35 Ringgit which is at current exchange\nis seven dollars and seventy cents.\n\nYeah.\n\nSo that was for four food items, three drinks.\n\nSo seven things in total.\n\nYeah.\n\nSo yeah.\n\nA cheap and delicious meal.\n\nReally good food.\n\nWe are stuffed.\n\nYeah but I still think we've got room for\na little dessert so we're going to take you\n\noutside and I'm going to try to find a durian\npopsicle.\n\nAnd I think you're going to get a juice right?\n\nYes.\n\nSo yeah.\n\nAlright.\n\nCome join us.\n\nLet's go.\n\nSo Sam found a shop specializing in all things\ndurian.\n\nYeah, I've kind of been on a quest since we've\nbeen in KL to try as many different durian\n\nthings as possible because I love it.\n\nYeah.\n\nYou're not a fan but I am.\n\nI can't stand the smell of it.\n\nI really am.\n\nSo this is a durian popsicle.\n\nYeah, and this shop sells all kinds of different\ndurian things.\n\nIt is literally just outside of the Central\nMarket too.\n\nSo I mean we walked from here like 20 meters\nover here.\n\nYeah.\n\nAnyways if we had smell-o-vision this would\nsmell like rotten fruit and garlic.\n\nThat is what I think it smells like.\n\nOh man, you can tell.\n\nBut Sam just thinks it is magical.\n\nMmmm.\n\nMagical popsicle.\n\nYeah, this is being made.\n\nThis is definitely made with real durian.\n\nYeah.\n\nIt is really really good.\n\nSweet.\n\nAnd it has the overpowering durian taste and\nsmell too.\n\nThat most people hate.\n\nYeah, and which I love.\n\nAhh.\n\nAnd price point.\n\nYeah, I almost forgot to mention the price.\n\nSo it was two Ringgit and ten cents which\nis about 40 US dollars.\n\nSorry 40 US cents I should say.\n\nFour dollars.\n\nWho is paying four dollars for that.\n\nYeah, that would be crazy.\n\nSo yeah for 40 cents.\n\nA good deal.\n\nOkay, and I'm going to get myself some juice.\n\nJuicing juicing.\n\nHe be juicing.\n\nActually Sam is not juicing right now.\n\nHe's counting his coins.\n\nI'm counting my coins.\n\nI'm actually saving up for one more popsicle.\n\nIt was so good I'm going to get another one\nfor the way home.\n\nTada.\n\nSo I cannot do durian because it tastes awful\nbut this has jackfruit and jackfruit looks\n\nsimilar to durian.\n\nAnd it also has a whole bunch of other fruits.\n\nIt has passion fruit and mango.\n\nAnd a whole bunch of other things.\n\nAnd it is delicious.\n\nSo if someone is coming to Juiceee with three\nE's at the end what kind should they order\n\ndo you think?\n\nWhich one is this?\n\nA Jolly Jack for the Holidays.\n\nAnd this is where you shot shot shot shot.\n\nEverybody!\n\nChug chug chug.\n\nNo not chug.\n\nThis song is shots.\n\nYou're just out of the loop.\n\nIt is an old song Sam.\n\nLook at that.\n\nI downed it.\n\nI downed it.\n\nOne shot.", "srt": "1\n00:00:00,380 --> 00:00:01,520\nGood evening good evening!\n\n2\n00:00:01,520 --> 00:00:03,560\nWe are in Kuala Lumpur, Malaysia.\n\n3\n00:00:03,560 --> 00:00:07,390\nAnd we're hungry it is at night so that means\nwe're going out for street food.\n\n4\n00:00:07,390 --> 00:00:08,580\nAnd where are we?\n\n5\n00:00:08,580 --> 00:00:10,840\nSo today we're checking out Jalan Alor.\n\n6\n00:00:10,840 --> 00:00:13,110\nOr the Alor Street Night Market.\n\n7\n00:00:13,110 --> 00:00:14,110\nYep.\n\n8\n00:00:14,110 --> 00:00:17,689\nThere is so much street food happening right\nnow and they have like these plastic tables\n\n9\n00:00:17,689 --> 00:00:18,900\nset up on the road.\n\n10\n00:00:18,900 --> 00:00:20,230\nAnd it is just crazy.\n\n11\n00:00:20,230 --> 00:00:29,460\nIt is so busy and it smells amazing.\n\n12\n00:00:29,460 --> 00:00:32,099\nIt does.\n\n13\n00:00:32,099 --> 00:00:38,700\nLet's go find some food.\n\n14\n00:00:38,700 --> 00:00:41,340\nSmall size.\n\n15\n00:00:41,340 --> 00:00:45,300\nYeah yeah yeah.\n\n16\n00:00:45,300 --> 00:00:46,620\nOkay.\n\n17\n00:00:46,620 --> 00:00:52,940\nAlright, so we are here at the market and\nSam has decided to start with something rather\n\n18\n00:00:52,940 --> 00:00:53,940\nunusual.\n\n19\n00:00:53,940 --> 00:00:55,470\nWe are having some fruit.\n\n20\n00:00:55,470 --> 00:00:56,500\nWe're not messing around.\n\n21\n00:00:56,500 --> 00:01:02,900\nWe're having durian and this is like the king\nof fruits here in Malaysia and other nearby\n\n22\n00:01:02,900 --> 00:01:04,040\ncountries like Singapore.\n\n23\n00:01:04,040 --> 00:01:07,990\nIn fact, this fruit is so smelly that you\noften see it banned in certain parts.\n\n24\n00:01:07,990 --> 00:01:08,990\nYeah on the subway and in hotels.\n\n25\n00:01:08,990 --> 00:01:09,990\nNo durians and stuff like that.\n\n26\n00:01:09,990 --> 00:01:10,990\nNo durian allowed.\n\n27\n00:01:10,990 --> 00:01:11,990\nBut I love this.\n\n28\n00:01:11,990 --> 00:01:12,990\nI absolutely love it.\n\n29\n00:01:12,990 --> 00:01:13,990\nI'm going to open it up.\n\n30\n00:01:13,990 --> 00:01:14,990\nI don't.\n\n31\n00:01:14,990 --> 00:01:19,829\nOh my gosh it smells so good.\n\n32\n00:01:19,829 --> 00:01:22,229\nSo it is really really pungent.\n\n33\n00:01:22,229 --> 00:01:23,560\nTry and describe it for us.\n\n34\n00:01:23,560 --> 00:01:24,560\nGive us smell-o-vision.\n\n35\n00:01:24,560 --> 00:01:25,560\nMmmm.\n\n36\n00:01:25,560 --> 00:01:26,560\nSmell-o-vision.\n\n37\n00:01:26,560 --> 00:01:27,740\nIt is like.\n\n38\n00:01:27,740 --> 00:01:37,880\nIt is really sweet and you're making it sound\ngood.\n\n39\n00:01:37,880 --> 00:01:39,939\nIt is sweet.\n\n40\n00:01:39,939 --> 00:01:45,819\nIt has like I think someone described it once\nas like eating fruit or something.\n\n41\n00:01:45,819 --> 00:01:49,259\nEating something like ice cream or creamy\nout of a toilet bowl.\n\n42\n00:01:49,259 --> 00:01:52,460\nYou know that is how I heard it described\nbefore.\n\n43\n00:01:52,460 --> 00:01:54,749\nIts smell is potent.\n\n44\n00:01:54,749 --> 00:02:00,090\nI don't mind the smell personally and it just\nkind of has it almost has like a pudding like\n\n45\n00:02:00,090 --> 00:02:02,479\ntexture in your mouth.\n\n46\n00:02:02,479 --> 00:02:05,249\nIt is creamy it doesn't taste like a normal\nfruit that is juicy.\n\n47\n00:02:05,249 --> 00:02:07,369\nBut it looks stringy.\n\n48\n00:02:07,369 --> 00:02:09,530\nI haven't got to that part yet.\n\n49\n00:02:09,530 --> 00:02:10,970\nThat is good.\n\n50\n00:02:10,970 --> 00:02:11,970\nOh yum.\n\n51\n00:02:11,970 --> 00:02:13,370\nI'm loving this.\n\n52\n00:02:13,370 --> 00:02:17,210\nI can't wait for you to try it.\n\n53\n00:02:17,210 --> 00:02:18,210\nHahaha.\n\n54\n00:02:18,210 --> 00:02:19,210\nUm.\n\n55\n00:02:19,210 --> 00:02:20,210\nAbout that.\n\n56\n00:02:20,210 --> 00:02:21,210\nSo quick question for you.\n\n57\n00:02:21,210 --> 00:02:23,270\nHave you actually tried durian before on its\nown?\n\n58\n00:02:23,270 --> 00:02:24,500\nNot on its own.\n\n59\n00:02:24,500 --> 00:02:28,060\nI think I had it in dessert form and I did\nnot like it.\n\n60\n00:02:28,060 --> 00:02:30,620\nYou've got a nice big chunk of it there.\n\n61\n00:02:30,620 --> 00:02:31,620\nHahaha.\n\n62\n00:02:31,620 --> 00:02:32,660\nIt is smooshy.\n\n63\n00:02:32,660 --> 00:02:34,190\nIt is smooshy.\n\n64\n00:02:34,190 --> 00:02:37,070\nSo just like take a big bite.\n\n65\n00:02:37,070 --> 00:02:39,530\nOh, how is that smell?\n\n66\n00:02:39,530 --> 00:02:40,530\nThat smells rancid.\n\n67\n00:02:40,530 --> 00:02:41,530\nHaha.\n\n68\n00:02:41,530 --> 00:02:42,680\nOkay, time for a bite.\n\n69\n00:02:42,680 --> 00:02:43,680\nOh my gosh.\n\n70\n00:02:43,680 --> 00:02:47,790\nIt smells like fruit that has gone bad?\n\n71\n00:02:47,790 --> 00:02:48,790\nLike garlic.\n\n72\n00:02:48,790 --> 00:02:49,790\nOh yeah?\n\n73\n00:02:49,790 --> 00:02:50,790\nGarlic-y fruit.\n\n74\n00:02:50,790 --> 00:02:51,790\nDo we have a drink nearby?\n\n75\n00:02:51,790 --> 00:02:53,510\nDo we have a milkshake stand nearby.\n\n76\n00:02:53,510 --> 00:02:56,370\nWe have water in my backpack so.\n\n77\n00:02:56,370 --> 00:02:57,970\nTry it.\n\n78\n00:02:57,970 --> 00:02:59,570\nI did.\n\n79\n00:02:59,570 --> 00:03:01,960\nI licked it.\n\n80\n00:03:01,960 --> 00:03:03,750\nYou licked it and?\n\n81\n00:03:03,750 --> 00:03:04,960\nAnd it smells like garlic.\n\n82\n00:03:04,960 --> 00:03:06,940\nLike fruit and garlic combined in to one.\n\n83\n00:03:06,940 --> 00:03:08,030\nI can't say I'm a fan.\n\n84\n00:03:08,030 --> 00:03:09,260\nSo not a fan.\n\n85\n00:03:09,260 --> 00:03:13,000\nYeah, I don't even dare.\n\n86\n00:03:13,000 --> 00:03:14,000\nI get to eat it all.\n\n87\n00:03:14,000 --> 00:03:15,840\nSam loves it so here you go.\n\n88\n00:03:15,840 --> 00:03:18,230\nHere you go honey all yours.\n\n89\n00:03:18,230 --> 00:03:19,430\nI'm sharing today.\n\n90\n00:03:19,430 --> 00:03:20,650\nThat is all you're getting out of me.\n\n91\n00:03:20,650 --> 00:03:21,650\nThere we go.\n\n92\n00:03:21,650 --> 00:03:22,650\nMaking out with the durian.\n\n93\n00:03:22,650 --> 00:03:23,920\nOh yeah.\n\n94\n00:03:23,920 --> 00:03:28,100\nLook at that pit.\n\n95\n00:03:28,100 --> 00:03:30,090\nSome on screen romance.\n\n96\n00:03:30,090 --> 00:03:31,680\nKeep going.\n\n97\n00:03:31,680 --> 00:03:32,680\nMmmmm.\n\n98\n00:03:32,680 --> 00:03:34,860\nOkay no stop.\n\n99\n00:03:34,860 --> 00:03:35,860\nOkay.\n\n100\n00:03:35,860 --> 00:03:37,880\nSam finished it all.\n\n101\n00:03:37,880 --> 00:03:38,910\nYeah, I'm almost done.\n\n102\n00:03:38,910 --> 00:03:42,470\nThere is a little bit of flesh left on the\nother ones but I'm almost done.\n\n103\n00:03:42,470 --> 00:03:44,740\nSo a durian is not cheap.\n\n104\n00:03:44,740 --> 00:03:48,160\nIt is 20 Ringgit which is four dollars and\nforty cents US for all of this.\n\n105\n00:03:48,160 --> 00:03:52,710\nBut if you do want to get a cheaper fruit\njackfruit is about a quarter of that price.\n\n106\n00:03:52,710 --> 00:03:54,630\nSo you can pick one up really cheaply.\n\n107\n00:03:54,630 --> 00:03:57,740\nSometimes you can find a little package for\nunder a dollar.\n\n108\n00:03:57,740 --> 00:04:01,430\nYeah, jackfruit looks similar from the exterior.\n\n109\n00:04:01,430 --> 00:04:02,430\nI don't know about the taste.\n\n110\n00:04:02,430 --> 00:04:03,430\nIt is different though.\n\n111\n00:04:03,430 --> 00:04:04,430\nIt has got more of a fibrous taste.\n\n112\n00:04:04,430 --> 00:04:06,490\nIt doesn't smell quite as strong.\n\n113\n00:04:06,490 --> 00:04:07,490\nOkay.\n\n114\n00:04:07,490 --> 00:04:08,740\nThere you go.\n\n115\n00:04:08,740 --> 00:04:10,430\nThe love continues.\n\n116\n00:04:10,430 --> 00:04:12,120\nI love durian.\n\n117\n00:04:12,120 --> 00:04:13,120\nMmmm.\n\n118\n00:04:13,120 --> 00:04:14,120\nOh yeah.\n\n119\n00:04:14,120 --> 00:04:15,500\nFeed me durian.\n\n120\n00:04:15,500 --> 00:04:17,190\nFeed me durian.\n\n121\n00:04:17,190 --> 00:04:20,240\nWe are on the hunt for food.\n\n122\n00:04:20,240 --> 00:04:22,120\nLet's see what we can find next.\n\n123\n00:04:22,120 --> 00:04:24,940\nI'm kind of craving a smoothie.\n\n124\n00:04:24,940 --> 00:04:27,510\nSome kind of fruit juice because it is really\nhot.\n\n125\n00:04:27,510 --> 00:04:29,710\nI am seeing a lot of Thai food restaurants.\n\n126\n00:04:29,710 --> 00:04:30,910\nIsn't that a little surprising?\n\n127\n00:04:30,910 --> 00:04:34,210\nYeah, I'm a little surprised by that but Thai\nfood is good.\n\n128\n00:04:34,210 --> 00:04:37,480\nYeah, I guess they are neighbors.\n\n129\n00:04:37,480 --> 00:04:56,480\nAlso I will never understand why cars insist\non driving through pedestrian zones.\n\n130\n00:04:56,480 --> 00:04:57,920\nIt just doesn't work.\n\n131\n00:04:57,920 --> 00:04:59,160\nWow, this is awesome.\n\n132\n00:04:59,160 --> 00:05:01,070\nSo these are all of the dim sum here.\n\n133\n00:05:01,070 --> 00:05:03,650\nJust one Ringgit each and I get to choose.\n\n134\n00:05:03,650 --> 00:05:06,110\nHe gets to choose.\n\n135\n00:05:06,110 --> 00:05:07,110\nLucky guy.\n\n136\n00:05:07,110 --> 00:05:08,110\nDoes it original pork.\n\n137\n00:05:08,110 --> 00:05:09,110\nAnd this is yam.\n\n138\n00:05:09,110 --> 00:05:10,110\nChinese potato.\n\n139\n00:05:10,110 --> 00:05:11,110\nAh, there we go.\n\n140\n00:05:11,110 --> 00:05:15,970\nOkay, so one of Sam's favorite foods is dim\nsum and it didn't take us very long to find\n\n141\n00:05:15,970 --> 00:05:16,970\nthis.\n\n142\n00:05:16,970 --> 00:05:17,970\nAnd at 1 Ringgit a piece.\n\n143\n00:05:17,970 --> 00:05:18,970\nOne Ringgit each.\n\n144\n00:05:18,970 --> 00:05:21,720\nThat is literally less than twenty five cents.\n\n145\n00:05:21,720 --> 00:05:24,940\nSo we only got three because we want to sample\na little bit of everything.\n\n146\n00:05:24,940 --> 00:05:26,250\nYeah, we want to eat more street food.\n\n147\n00:05:26,250 --> 00:05:28,080\nSo this one is made with pork.\n\n148\n00:05:28,080 --> 00:05:29,080\nYeah.\n\n149\n00:05:29,080 --> 00:05:31,110\nThis is made with yam and that is tofu.\n\n150\n00:05:31,110 --> 00:05:32,180\nYeah, that is tofu.\n\n151\n00:05:32,180 --> 00:05:36,930\nSo I'm going to try the pork one.\n\n152\n00:05:36,930 --> 00:05:37,930\nI think that one is called Shui Mei.\n\n153\n00:05:37,930 --> 00:05:38,930\nYeah.\n\n154\n00:05:38,930 --> 00:05:39,930\nIt is huge.\n\n155\n00:05:39,930 --> 00:05:43,460\nShould I do one bite or half of a bite?\n\n156\n00:05:43,460 --> 00:05:45,310\nA two biter.\n\n157\n00:05:45,310 --> 00:05:46,310\nOkay.\n\n158\n00:05:46,310 --> 00:05:47,780\nA two biter.\n\n159\n00:05:47,780 --> 00:05:48,780\nMmmm.\n\n160\n00:05:48,780 --> 00:05:49,780\nOh yeah.\n\n161\n00:05:49,780 --> 00:05:50,780\nWow.\n\n162\n00:05:50,780 --> 00:05:51,780\nMmmm.\n\n163\n00:05:51,780 --> 00:05:52,780\nThat is really good.\n\n164\n00:05:52,780 --> 00:05:53,780\nYeah.\n\n165\n00:05:53,780 --> 00:05:54,780\nYou taste the pork.\n\n166\n00:05:54,780 --> 00:05:55,780\nIt is a little bit juicy inside.\n\n167\n00:05:55,780 --> 00:05:56,780\nYeah.\n\n168\n00:05:56,780 --> 00:05:57,780\nAnd it is a little oily on the outside.\n\n169\n00:05:57,780 --> 00:05:58,780\nLots of flavor.\n\n170\n00:05:58,780 --> 00:06:00,990\nReally quite good and these are big dim sum.\n\n171\n00:06:00,990 --> 00:06:01,990\nYeah.\n\n172\n00:06:01,990 --> 00:06:02,990\nI can't believe how cheap it is.\n\n173\n00:06:02,990 --> 00:06:03,990\nI know.\n\n174\n00:06:03,990 --> 00:06:04,990\nLike seriously.\n\n175\n00:06:04,990 --> 00:06:06,120\nI mean seriously imagine like getting 10 Ringgit\nworth.\n\n176\n00:06:06,120 --> 00:06:11,570\nGetting like 10 of these and only paying like\njust over 2 bucks.\n\n177\n00:06:11,570 --> 00:06:13,850\nThat is possible here.\n\n178\n00:06:13,850 --> 00:06:14,850\nMmm.\n\n179\n00:06:14,850 --> 00:06:17,740\nOkay I'm going for the yam.\n\n180\n00:06:17,740 --> 00:06:19,150\nYams!\n\n181\n00:06:19,150 --> 00:06:20,560\nAlright.\n\n182\n00:06:20,560 --> 00:06:23,370\nThank you.\n\n183\n00:06:23,370 --> 00:06:26,960\nWhat do you think?\n\n184\n00:06:26,960 --> 00:06:30,070\nIt also has pork.\n\n185\n00:06:30,070 --> 00:06:31,070\nOkay.\n\n186\n00:06:31,070 --> 00:06:32,070\nYeah.\n\n187\n00:06:32,070 --> 00:06:33,750\nIt is like a yam wrapper I guess.\n\n188\n00:06:33,750 --> 00:06:35,210\nIt is like colored.\n\n189\n00:06:35,210 --> 00:06:42,400\nColored with yam but it is a pork filling\ninside.\n\n190\n00:06:42,400 --> 00:06:43,690\nThat is surprising.\n\n191\n00:06:43,690 --> 00:06:44,690\nTasty?\n\n192\n00:06:44,690 --> 00:06:46,830\nYeah, it is good.\n\n193\n00:06:46,830 --> 00:07:00,430\nI love the color.\n\n194\n00:07:00,430 --> 00:07:14,949\nI mean \n\n195\n00:07:14,949 --> 00:07:18,770\nthat is why we chose it.\n\n196\n00:07:18,770 --> 00:07:20,560\nBecause it was purple.\n\n197\n00:07:20,560 --> 00:07:25,290\nSo now you're going to try the which one is\nthat?\n\n198\n00:07:25,290 --> 00:07:27,980\nYeah, this one is tofu right?\n\n199\n00:07:27,980 --> 00:07:30,300\nYeah, that is the tofu one.\n\n200\n00:07:30,300 --> 00:07:31,300\nLet's see.\n\n201\n00:07:31,300 --> 00:07:32,300\nGood?\n\n202\n00:07:32,300 --> 00:07:49,259\nIt kind of reminds me of \n\n203\n00:07:49,259 --> 00:07:53,889\nthe texture of that fishcake in Korea.\n\n204\n00:07:53,889 --> 00:07:54,889\nOkay.\n\n205\n00:07:54,889 --> 00:07:56,100\nThe Odeng.\n\n206\n00:07:56,100 --> 00:07:57,100\nYeah.\n\n207\n00:07:57,100 --> 00:07:58,100\nOdeng.\n\n208\n00:07:58,100 --> 00:07:59,100\nYeah.\n\n209\n00:07:59,100 --> 00:08:00,100\nYeah.\n\n210\n00:08:00,100 --> 00:08:04,220\nIt kind of has that same texture.\n\n211\n00:08:04,220 --> 00:08:05,820\nOh, that is cool.\n\n212\n00:08:05,820 --> 00:08:06,820\nVery cool.\n\n213\n00:08:06,820 --> 00:08:16,840\nAlso something funny we thought we were getting\na can of iced tea but this is even better.\n\n214\n00:08:16,840 --> 00:08:18,389\nThank you.\n\n215\n00:08:18,389 --> 00:08:19,930\nNo thanks.\n\n216\n00:08:19,930 --> 00:08:23,810\nBut we got this instead.\n\n217\n00:08:23,810 --> 00:08:28,460\nNo wonder it was so cheap.\n\n218\n00:08:28,460 --> 00:08:35,430\nI was like what a can for 3 Ringgit?\n\n219\n00:08:35,430 --> 00:08:38,530\nBut that looks awesome.\n\n220\n00:08:38,530 --> 00:08:44,950\nIt looks like an iced chai tea.\n\n221\n00:08:44,950 --> 00:08:45,950\nYeah.\n\n222\n00:08:45,950 --> 00:08:52,170\nLook at all of the ice on top too.\n\n223\n00:08:52,170 --> 00:08:54,390\nVery frothy.\n\n224\n00:08:54,390 --> 00:09:02,149\nLet me swallow my dim sum first.\n\n225\n00:09:02,149 --> 00:09:07,700\nI'm still chewing on this.\n\n226\n00:09:07,700 --> 00:09:18,680\nAnd then you're going to try it huh?\n\n227\n00:09:18,680 --> 00:09:19,680\nMmmmhmmm.\n\n228\n00:09:19,680 --> 00:09:21,149\nLook at all of that froth.\n\n229\n00:09:21,149 --> 00:09:22,149\nMy goodness.\n\n230\n00:09:22,149 --> 00:09:23,149\nOkay, frothy goodness.\n\n231\n00:09:23,149 --> 00:09:24,149\nMmmm.\n\n232\n00:09:24,149 --> 00:09:25,149\nWhat do you think?\n\n233\n00:09:25,149 --> 00:09:26,149\nSweet?\n\n234\n00:09:26,149 --> 00:09:27,450\nOh man, that is really nice.\n\n235\n00:09:27,450 --> 00:09:28,810\nIs it?\n\n236\n00:09:28,810 --> 00:09:31,529\nIt is so sweet.\n\n237\n00:09:31,529 --> 00:09:32,529\nHahaha.\n\n238\n00:09:32,529 --> 00:09:40,770\nI know the typical teas here in Malaysia are\nalmost like desserts.\n\n239\n00:09:40,770 --> 00:09:41,970\nYeah, drink desserts.\n\n240\n00:09:41,970 --> 00:09:42,970\nOh man.\n\n241\n00:09:42,970 --> 00:09:46,770\nIf it were any thicker it would be a milkshake.\n\n242\n00:09:46,770 --> 00:09:47,770\nSeriously.\n\n243\n00:09:47,770 --> 00:09:50,820\nThat is good stuff huh?\n\n244\n00:09:50,820 --> 00:10:07,029\nAnd that was only 3 Ringgits so that is what\nlike less than 75 cents.\n\n245\n00:10:07,029 --> 00:10:12,570\nSo yeah cheap.\n\n246\n00:10:12,570 --> 00:10:21,800\nOkay, so you've had durian.\n\n247\n00:10:21,800 --> 00:10:29,180\nYou've had dim sum.\n\n248\n00:10:29,180 --> 00:10:40,250\nWhat else are you craving tonight?\n\n249\n00:10:40,250 --> 00:11:09,190\nOh well, I'm seeing lots of really good cooked\nmeat here on the streets so I'm thinking maybe\n\n250\n00:11:09,190 --> 00:11:15,980\nthat might be next for me.\n\n251\n00:11:15,980 --> 00:11:32,350\nSo unlike some of the street markets that\nwe've been visiting recently in places like\n\n252\n00:11:32,350 --> 00:11:38,690\nSouth Korea, Taiwan and Thailand this isn't\nreally a walk and eat market.\n\n253\n00:11:38,690 --> 00:11:51,560\nLike you can do that there is a few stands\nwhere you can grab some food quickly and go.\n\n254\n00:11:51,560 --> 00:12:04,800\nBut they mostly have little restaurants outside\non the street where you just sit down and\n\n255\n00:12:04,800 --> 00:12:09,660\nyou grab a meal.\n\n256\n00:12:09,660 --> 00:12:16,720\nSo that is what we're doing right now.\n\n257\n00:12:16,720 --> 00:12:28,750\nWe're just going to relax, Sam is going to\nenjoy a beer and we've ordered a few different\n\n258\n00:12:28,750 --> 00:12:34,100\nsatays so we're going to show you that.\n\n259\n00:12:34,100 --> 00:12:40,970\nAnd look at that your beer is here.\n\n260\n00:12:40,970 --> 00:13:25,580\nOkay, and this is \n\n261\n00:13:25,580 --> 00:13:27,740\na local beer.\n\n262\n00:13:27,740 --> 00:13:28,830\nSkol.\n\n263\n00:13:28,830 --> 00:13:29,910\nSkol.\n\n264\n00:13:29,910 --> 00:13:31,000\nCheers!\n\n265\n00:13:31,000 --> 00:13:32,080\nCheers.\n\n266\n00:13:32,080 --> 00:13:37,510\nTime to try that beer.\n\n267\n00:13:37,510 --> 00:13:43,640\nI am very thirsty.\n\n268\n00:13:43,640 --> 00:13:45,660\nYeah?\n\n269\n00:13:45,660 --> 00:13:47,680\nYeah.\n\n270\n00:13:47,680 --> 00:14:14,339\nWhen you're like dehydrated and you're just\nwalking around and you've been eating a lot\n\n271\n00:14:14,339 --> 00:14:19,769\nof salty foods this is perfect.\n\n272\n00:14:19,769 --> 00:14:22,870\nThis is perfect.\n\n273\n00:14:22,870 --> 00:14:25,980\nNice cold beer.\n\n274\n00:14:25,980 --> 00:14:31,570\nSo now we can have more salty foods.\n\n275\n00:14:31,570 --> 00:14:32,570\nYeah.\n\n276\n00:14:32,570 --> 00:14:33,570\nExactly.\n\n277\n00:14:33,570 --> 00:14:34,829\nThe meat has arrived.\n\n278\n00:14:34,829 --> 00:14:38,769\nSo check it out.\n\n279\n00:14:38,769 --> 00:14:43,740\nWe got four different skewers.\n\n280\n00:14:43,740 --> 00:14:50,709\nWe have chicken, beef, pork and lamb.\n\n281\n00:14:50,709 --> 00:15:06,320\nI think it is in that order.\n\n282\n00:15:06,320 --> 00:15:15,420\nBut we'll see.\n\n283\n00:15:15,420 --> 00:15:25,579\nAnd this is the satay.\n\n284\n00:15:25,579 --> 00:15:26,649\nYeah.\n\n285\n00:15:26,649 --> 00:15:31,980\nIt is really good stuff.\n\n286\n00:15:31,980 --> 00:15:34,820\nLet's dip in this.\n\n287\n00:15:34,820 --> 00:15:37,370\nOh, this looks like it could be peanut.\n\n288\n00:15:37,370 --> 00:15:39,440\nI hope it is peanut.\n\n289\n00:15:39,440 --> 00:15:42,360\nThat would be awesome.\n\n290\n00:15:42,360 --> 00:15:43,520\nIt is peanut.\n\n291\n00:15:43,520 --> 00:15:44,520\nIt is?\n\n292\n00:15:44,520 --> 00:15:45,830\nOh, that is so cool.\n\n293\n00:15:45,830 --> 00:15:46,830\nIs that tasty?\n\n294\n00:15:46,830 --> 00:15:48,140\nIt is so juicy.\n\n295\n00:15:48,140 --> 00:15:49,140\nThat is good.\n\n296\n00:15:49,140 --> 00:15:52,090\nChicken and then next I'm going to do beef.\n\n297\n00:15:52,090 --> 00:15:57,770\nI'm just going to take a bite of everything.\n\n298\n00:15:57,770 --> 00:16:06,170\nAnd then you can have some.\n\n299\n00:16:06,170 --> 00:16:10,370\nHow is that?\n\n300\n00:16:10,370 --> 00:16:14,310\nYeah, that is fair.\n\n301\n00:16:14,310 --> 00:16:22,440\nAs long as you've giving me some bites.\n\n302\n00:16:22,440 --> 00:16:23,450\nOw!\n\n303\n00:16:23,450 --> 00:16:29,550\nI nearly pierced my own gums.\n\n304\n00:16:29,550 --> 00:16:31,580\nMy gosh.\n\n305\n00:16:31,580 --> 00:16:32,589\nMmmm.\n\n306\n00:16:32,589 --> 00:16:36,649\nThat is the beef.\n\n307\n00:16:36,649 --> 00:16:40,810\nIt has like a sweet glaze.\n\n308\n00:16:40,810 --> 00:16:42,839\nOh nice.\n\n309\n00:16:42,839 --> 00:16:44,880\nReally good.\n\n310\n00:16:44,880 --> 00:16:50,980\nThis one has to be pork.\n\n311\n00:16:50,980 --> 00:16:52,649\nI think.\n\n312\n00:16:52,649 --> 00:16:54,320\nWow.\n\n313\n00:16:54,320 --> 00:17:04,370\nThat sauce actually looks pretty thick.\n\n314\n00:17:04,370 --> 00:17:06,050\nYeah.\n\n315\n00:17:06,050 --> 00:17:09,400\nGood stuff?\n\n316\n00:17:09,400 --> 00:17:12,750\nUh huh.\n\n317\n00:17:12,750 --> 00:17:19,160\nIt is so hot.\n\n318\n00:17:19,160 --> 00:17:21,270\nPork.\n\n319\n00:17:21,270 --> 00:17:22,270\nAnd last but not least.\n\n320\n00:17:22,270 --> 00:17:23,270\nLast but not least I'm still chewing.\n\n321\n00:17:23,270 --> 00:17:24,270\nWait.\n\n322\n00:17:24,270 --> 00:17:25,270\nOkay.\n\n323\n00:17:25,270 --> 00:17:26,270\nLamb.\n\n324\n00:17:26,270 --> 00:17:27,270\nAnd I have to say these are incredibly cheap.\n\n325\n00:17:27,270 --> 00:17:28,270\nThese are only 1.50 Ringgit per piece.\n\n326\n00:17:28,270 --> 00:17:29,270\nSo you're talking like maybe 30 cents a piece.\n\n327\n00:17:29,270 --> 00:17:32,160\nSomething like that.\n\n328\n00:17:32,160 --> 00:17:36,250\nThat is pretty cheap.\n\n329\n00:17:36,250 --> 00:17:40,340\n30 to 35 cents.\n\n330\n00:17:40,340 --> 00:17:42,280\nEven the lamb is tender.\n\n331\n00:17:42,280 --> 00:17:44,370\nAnd like usually sometimes you get that tough\nmutton but this is good.\n\n332\n00:17:44,370 --> 00:17:45,830\nAlright Sam, your turn.\n\n333\n00:17:45,830 --> 00:17:46,830\nMy turn.\n\n334\n00:17:46,830 --> 00:17:53,660\nSo I am lucky enough that you gave me lots\nleft on each skewer.\n\n335\n00:17:53,660 --> 00:17:58,270\nSo I'm just going to like coat mine in the\nsauce with peanuts.\n\n336\n00:17:58,270 --> 00:18:00,460\nTake it for a swim.\n\n337\n00:18:00,460 --> 00:18:03,040\nSwimming in the peanuts.\n\n338\n00:18:03,040 --> 00:18:05,980\nYou're right those are really juicy.\n\n339\n00:18:05,980 --> 00:18:06,980\nI know.\n\n340\n00:18:06,980 --> 00:18:07,980\nTender.\n\n341\n00:18:07,980 --> 00:18:08,980\nNice flavor.\n\n342\n00:18:08,980 --> 00:18:09,980\nNicely grilled.\n\n343\n00:18:09,980 --> 00:18:10,980\nThe sauce is awesome.\n\n344\n00:18:10,980 --> 00:18:11,980\nLike.\n\n345\n00:18:11,980 --> 00:18:14,030\nWow.\n\n346\n00:18:14,030 --> 00:18:21,190\nAlright, moving on to the next one.\n\n347\n00:18:21,190 --> 00:18:23,090\nThis one is the beef.\n\n348\n00:18:23,090 --> 00:18:24,090\nYep.\n\n349\n00:18:24,090 --> 00:18:28,130\nI like that one the best so far.\n\n350\n00:18:28,130 --> 00:18:29,130\nYeah?\n\n351\n00:18:29,130 --> 00:18:30,130\nYeah.\n\n352\n00:18:30,130 --> 00:18:32,590\nI think my favorite was the chicken one.\n\n353\n00:18:32,590 --> 00:18:35,600\nThe chicken was just so tasty.\n\n354\n00:18:35,600 --> 00:18:36,780\nI agree.\n\n355\n00:18:36,780 --> 00:18:38,630\nThat is the pork.\n\n356\n00:18:38,630 --> 00:18:42,540\nThe pork was pretty good as well.\n\n357\n00:18:42,540 --> 00:18:47,290\nThat might be the juiciest one yet.\n\n358\n00:18:47,290 --> 00:18:48,290\nYeah?\n\n359\n00:18:48,290 --> 00:18:49,290\nAnd none of them have fat.\n\n360\n00:18:49,290 --> 00:18:50,670\nI was pretty impressed.\n\n361\n00:18:50,670 --> 00:18:53,760\nThey are like nice lean cuts of meat.\n\n362\n00:18:53,760 --> 00:18:54,929\nAlright, and lamb.\n\n363\n00:18:54,929 --> 00:18:58,040\nAnd last but not least man we ate this really\nfast.\n\n364\n00:18:58,040 --> 00:19:01,250\nIn all fairness they were pretty small but\nyeah.\n\n365\n00:19:01,250 --> 00:19:03,740\nWe don't mess around with our food.\n\n366\n00:19:03,740 --> 00:19:04,740\nYeah.\n\n367\n00:19:04,740 --> 00:19:05,740\nCoconut.\n\n368\n00:19:05,740 --> 00:19:06,740\nCoconut.\n\n369\n00:19:06,740 --> 00:19:07,740\nOkay.\n\n370\n00:19:07,740 --> 00:19:08,740\nSo what toppings do you want Audrey?\n\n371\n00:19:08,740 --> 00:19:10,080\nOh, I think I'm getting a bit of everything.\n\n372\n00:19:10,080 --> 00:19:13,940\nDefinitely the roasted coconut and peanuts\nand orea and chocolate sprinkles.\n\n373\n00:19:13,940 --> 00:19:15,580\nDo you like some palm sugar?\n\n374\n00:19:15,580 --> 00:19:17,000\nPalm sugar with coconut milk yeah?\n\n375\n00:19:17,000 --> 00:19:18,000\nYes.\n\n376\n00:19:18,000 --> 00:19:19,000\nOkay.\n\n377\n00:19:19,000 --> 00:19:20,000\nYeah.\n\n378\n00:19:20,000 --> 00:19:21,000\nChoose your own topping.\n\n379\n00:19:21,000 --> 00:19:22,000\nOkay.\n\n380\n00:19:22,000 --> 00:19:23,000\nThank you.\n\n381\n00:19:23,000 --> 00:19:24,000\nOh my goodness.\n\n382\n00:19:24,000 --> 00:19:25,000\nIt is all going on.\n\n383\n00:19:25,000 --> 00:19:26,000\nJust load it up.\n\n384\n00:19:26,000 --> 00:19:27,000\nOh yeah.\n\n385\n00:19:27,000 --> 00:19:28,000\nLook at that.\n\n386\n00:19:28,000 --> 00:19:29,000\nSo that is the coconut.\n\n387\n00:19:29,000 --> 00:19:30,000\nWhat is next?\n\n388\n00:19:30,000 --> 00:19:31,000\nNext peanuts.\n\n389\n00:19:31,000 --> 00:19:32,000\nPeanuts.\n\n390\n00:19:32,000 --> 00:19:33,000\nOreo.\n\n391\n00:19:33,000 --> 00:19:34,000\nKeep going.\n\n392\n00:19:34,000 --> 00:19:35,000\nChocolate sprinkles.\n\n393\n00:19:35,000 --> 00:19:36,370\nWhen you can't decide which one you just get\nthem all right?\n\n394\n00:19:36,370 --> 00:19:38,780\nGet them all.\n\n395\n00:19:38,780 --> 00:19:42,650\nAlright guys so it might be a little bit loud\nbecause they are crushing sugarcane right\n\n396\n00:19:42,650 --> 00:19:47,900\nbehind us but we're going to enjoy our ice\ncream right now.\n\n397\n00:19:47,900 --> 00:20:00,960\nWe got a coconut ice cream and it has got\nlike the coconut meat or whatever you call\n\n398\n00:20:00,960 --> 00:20:01,960\nit.\n\n399\n00:20:01,960 --> 00:20:02,970\nAnd also coconut ice cream scoops.\n\n400\n00:20:02,970 --> 00:20:03,970\nThe flesh.\n\n401\n00:20:03,970 --> 00:20:04,970\nThe flesh.\n\n402\n00:20:04,970 --> 00:20:05,970\nThere you go.\n\n403\n00:20:05,970 --> 00:20:08,620\nAnd it has coconut cream and shredded coconut\nso it is like four different types of coconut.\n\n404\n00:20:08,620 --> 00:20:11,360\nAnd they gave us four scoops.\n\n405\n00:20:11,360 --> 00:20:13,560\n4 scoops of it.\n\n406\n00:20:13,560 --> 00:20:19,110\nAnd you get unlimited toppings so I kind of\nwent crazy there.\n\n407\n00:20:19,110 --> 00:20:20,110\nYou did.\n\n408\n00:20:20,110 --> 00:20:21,110\nI did.\n\n409\n00:20:21,110 --> 00:20:24,559\nNow it is time to try that.\n\n410\n00:20:24,559 --> 00:20:25,840\nNo regrets.\n\n411\n00:20:25,840 --> 00:20:27,120\nNo regrets.\n\n412\n00:20:27,120 --> 00:20:28,410\nOh yeah.\n\n413\n00:20:28,410 --> 00:20:29,690\nNo regrets?\n\n414\n00:20:29,690 --> 00:20:30,690\nHahaha.\n\n415\n00:20:30,690 --> 00:20:32,900\nThat is so nice.\n\n416\n00:20:32,900 --> 00:20:39,049\nMan and I haven't even gotten to the coconut\nflesh.\n\n417\n00:20:39,049 --> 00:20:44,679\nI'm just having the ice cream right now.\n\n418\n00:20:44,679 --> 00:20:45,679\nMmmm.\n\n419\n00:20:45,679 --> 00:20:47,490\nIn he goes.\n\n420\n00:20:47,490 --> 00:20:52,690\nYeah, time to indulge my sweet tooth.\n\n421\n00:20:52,690 --> 00:21:02,410\nI think ice cream just tastes so much better\nin Southeast Asia because you're just so hot\n\n422\n00:21:02,410 --> 00:21:03,410\nand sweaty.\n\n423\n00:21:03,410 --> 00:21:04,410\nBecause you're drenched.\n\n424\n00:21:04,410 --> 00:21:05,410\nIt is just so refreshing.\n\n425\n00:21:05,410 --> 00:21:07,140\nI know.\n\n426\n00:21:07,140 --> 00:21:24,080\nIt is such a nice way to cool down.\n\n427\n00:21:24,080 --> 00:21:27,679\nI'm loving this.\n\n428\n00:21:27,679 --> 00:21:31,950\nIt is a great way to finish off seriously.\n\n429\n00:21:31,950 --> 00:21:32,950\nYeah.\n\n430\n00:21:32,950 --> 00:21:47,180\nYou should try some of the coconut flesh.\n\n431\n00:21:47,180 --> 00:21:56,200\nI didn't get to that.\n\n432\n00:21:56,200 --> 00:22:01,610\nWhere is this?\n\n433\n00:22:01,610 --> 00:22:09,710\nUh, at the very bottom.\n\n434\n00:22:09,710 --> 00:22:11,960\nOh.\n\n435\n00:22:11,960 --> 00:22:14,590\nIt might be tricky.\n\n436\n00:22:14,590 --> 00:22:22,860\nWe may have to eat some more ice cream first.\n\n437\n00:22:22,860 --> 00:22:25,340\nLook at that.\n\n438\n00:22:25,340 --> 00:22:30,460\nOh, I got some of it in there.\n\n439\n00:22:30,460 --> 00:22:31,460\nYep.\n\n440\n00:22:31,460 --> 00:22:32,460\nReally good.\n\n441\n00:22:32,460 --> 00:22:33,799\nMan, this is just so good.\n\n442\n00:22:33,799 --> 00:22:34,799\nLoving it.\n\n443\n00:22:34,799 --> 00:22:36,179\nYeah, so this was just under 10 Ringgits.\n\n444\n00:22:36,179 --> 00:22:37,179\nYeah.\n\n445\n00:22:37,179 --> 00:22:39,000\nSo it is just slightly over 2 US dollars.\n\n446\n00:22:39,000 --> 00:22:40,000\nWow.\n\n447\n00:22:40,000 --> 00:22:45,140\nSo that for four scoops of ice cream, lots\nof toppings, coconut flesh.\n\n448\n00:22:45,140 --> 00:22:46,140\nYeah.\n\n449\n00:22:46,140 --> 00:22:47,970\nThat is a deal.\n\n450\n00:22:47,970 --> 00:22:51,429\nAlright guys, so it is time for a last snack\nof the night.\n\n451\n00:22:51,429 --> 00:22:54,390\nAnd we got some mochi.\n\n452\n00:22:54,390 --> 00:23:00,150\nWhich are like rice cakes with different fillings.\n\n453\n00:23:00,150 --> 00:23:04,480\nSo we chose three different ones.\n\n454\n00:23:04,480 --> 00:23:06,640\nWe have strawberry.\n\n455\n00:23:06,640 --> 00:23:11,679\nSorry these are ice cream mochi right?\n\n456\n00:23:11,679 --> 00:23:12,679\nYeah!\n\n457\n00:23:12,679 --> 00:23:15,280\nSo they are frozen.\n\n458\n00:23:15,280 --> 00:23:16,280\nYeah.\n\n459\n00:23:16,280 --> 00:23:20,070\nAnd we got strawberry, cookies and cream and\ngreen tea.\n\n460\n00:23:20,070 --> 00:23:21,070\nCool.\n\n461\n00:23:21,070 --> 00:23:25,550\nSo yeah, I've never had frozen mochi before\nso this is something good.\n\n462\n00:23:25,550 --> 00:23:26,550\nLet's see.\n\n463\n00:23:26,550 --> 00:23:27,550\nAh.\n\n464\n00:23:27,550 --> 00:23:28,550\nOh man.\n\n465\n00:23:28,550 --> 00:23:35,280\nThis kind of reminds me of the Turkish ice\ncream that is like really sticky.\n\n466\n00:23:35,280 --> 00:23:36,540\nOh cool.\n\n467\n00:23:36,540 --> 00:23:39,040\nYeah, it is good.\n\n468\n00:23:39,040 --> 00:23:42,620\nThis is really good.\n\n469\n00:23:42,620 --> 00:23:44,450\nI like the strawberry one.\n\n470\n00:23:44,450 --> 00:23:52,650\nAnd Sam is going in for the other two flavors.\n\n471\n00:23:52,650 --> 00:24:01,559\nYeah, so I'm going to try the green tea one.\n\n472\n00:24:01,559 --> 00:24:13,340\nI'm getting full but I've always got room\nfor a little bit of ice cream.\n\n473\n00:24:13,340 --> 00:24:15,950\nGreen tea mochi ice cream.\n\n474\n00:24:15,950 --> 00:24:18,260\nWhat is happening over there?\n\n475\n00:24:18,260 --> 00:24:23,610\nI think I should have taken a smaller bite.\n\n476\n00:24:23,610 --> 00:24:24,610\nA smaller bite?\n\n477\n00:24:24,610 --> 00:24:26,120\nAre you getting a brain freeze over there?\n\n478\n00:24:26,120 --> 00:24:27,380\nAre your teeth feeling it?\n\n479\n00:24:27,380 --> 00:24:29,799\nIt is really good though.\n\n480\n00:24:29,799 --> 00:24:30,799\nHahaha.\n\n481\n00:24:30,799 --> 00:24:31,799\nYou can sure taste that green tea.\n\n482\n00:24:31,799 --> 00:24:44,610\nLet's give you a few moments to recover and\nthen we're going in for cookies and cream.\n\n483\n00:24:44,610 --> 00:24:45,610\nCookies and cream.\n\n484\n00:24:45,610 --> 00:24:46,610\nAlright, finally took care of that.\n\n485\n00:24:46,610 --> 00:24:48,451\nSo I'm just going to have a smaller piece\nof this.\n\n486\n00:24:48,451 --> 00:24:49,451\nThat is really good.\n\n487\n00:24:49,451 --> 00:24:53,580\nYeah, the cookies and cream one is the best\none in my opinion.\n\n488\n00:24:53,580 --> 00:24:54,580\nYeah.\n\n489\n00:24:54,580 --> 00:24:57,000\nYeah, you really taste the cookies and cream.\n\n490\n00:24:57,000 --> 00:24:58,000\nHahaha.\n\n491\n00:24:58,000 --> 00:24:59,000\nOh my gosh.\n\n492\n00:24:59,000 --> 00:25:01,260\nYou sound so funny like your tongue is frozen.\n\n493\n00:25:01,260 --> 00:25:02,260\nIt is.\n\n494\n00:25:02,260 --> 00:25:06,990\nYou sound like the guy in the movie Rat Race\nwho had pierced his tongue and his tongue\n\n495\n00:25:06,990 --> 00:25:12,100\nwas swollen and he couldn't speak properly.\n\n496\n00:25:12,100 --> 00:25:15,760\nThat is you right now.\n\n497\n00:25:15,760 --> 00:25:20,140\nNow that is an old movie.\n\n498\n00:25:20,140 --> 00:25:26,770\nAlright, so that mochi ice cream was a real\nhit.\n\n499\n00:25:26,770 --> 00:25:28,030\nThat was awesome.\n\n500\n00:25:28,030 --> 00:25:32,160\nThat was a great way to end things off.\n\n501\n00:25:32,160 --> 00:25:33,809\nWhat a nice surprise.\n\n502\n00:25:33,809 --> 00:25:39,190\nSo it came to 12 Ringgit which is just like\n2 something dollars.\n\n503\n00:25:39,190 --> 00:25:40,289\nSo again, cheap.\n\n504\n00:25:40,289 --> 00:25:42,130\nGreat way to finish off.\n\n505\n00:25:42,130 --> 00:25:45,799\nOur street food taste test here in Kuala Lumpur,\nMalaysia.\n\n506\n00:25:45,799 --> 00:25:49,110\nOh boy boy we are leaving very well fed.\n\n507\n00:25:49,110 --> 00:25:54,040\nI have to say.\n\n508\n00:25:54,040 --> 00:26:00,930\nOh my gosh.\n\n509\n00:26:00,930 --> 00:26:32,390\nThat was a lot more food than I had bargained\nfor but everything was so tasty I just couldn't\n\n510\n00:26:32,390 --> 00:26:34,299\ncontrol myself.\n\n511\n00:26:34,299 --> 00:26:35,299\nYeah.\n\n512\n00:26:35,299 --> 00:26:40,160\nSo that was a lot of fun.\n\n513\n00:26:40,160 --> 00:26:46,940\nLike we've never really filmed street food\nbefore in Malaysia.\n\n514\n00:26:46,940 --> 00:26:54,470\nWe didn't know this market existed in Kuala\nLumpur so it was such a pleasant surprise.\n\n515\n00:26:54,470 --> 00:26:55,470\nYeah.\n\n516\n00:26:55,470 --> 00:26:56,470\nAnd the food here is great.\n\n517\n00:26:56,470 --> 00:26:59,300\nYou get some really awesome deals.\n\n518\n00:26:59,300 --> 00:27:00,760\nSo I'd highly recommend it.\n\n519\n00:27:00,760 --> 00:27:04,659\nHighly recommend it and it has got such a\nlively vibe.\n\n520\n00:27:04,659 --> 00:27:11,970\nWhat is also nice is that you can sit down\nand chill out and just kind of watch everything\n\n521\n00:27:11,970 --> 00:27:12,970\nunfold.\n\n522\n00:27:12,970 --> 00:27:13,970\nGreat place to come.\n\n523\n00:27:13,970 --> 00:27:14,970\nTata!\n\n524\n00:27:14,970 --> 00:27:23,140\nAlright guys, for today's lunch we're at the\nCentral Market here in Kuala Lumpur and we're\n\n525\n00:27:23,140 --> 00:27:29,480\ngoing to be trying something that is called\nPeranakan Cuisine or Nyonya Cuisine.\n\n526\n00:27:29,480 --> 00:27:38,070\nAnd basically this is a combination of Chinese\nand Malay ingredients and cooking styles and\n\n527\n00:27:38,070 --> 00:27:53,309\nit is the type of food that you'd be able\nto find in Malacca, Penang, Singapore or parts\n\n528\n00:27:53,309 --> 00:28:05,059\nof Indonesia.\n\n529\n00:28:05,059 --> 00:28:06,710\nIt is really tasty.\n\n530\n00:28:06,710 --> 00:28:15,600\nYeah, and since we're not going to be able\nto go to Malacca this time around.\n\n531\n00:28:15,600 --> 00:28:16,600\nAwe!\n\n532\n00:28:16,600 --> 00:28:26,610\nWe found a place that specializes in Nyonya\nCuisine right here.\n\n533\n00:28:26,610 --> 00:28:27,610\nYes.\n\n534\n00:28:27,610 --> 00:28:36,670\nSo happy guys and my mouth is watering.\n\n535\n00:28:36,670 --> 00:28:42,840\nThe food came out so quickly and the portions\nare huge and everything smells delicious.\n\n536\n00:28:42,840 --> 00:28:46,059\nLook at how big the Laksa (叻沙 - 喇沙)\nis.\n\n537\n00:28:46,059 --> 00:28:47,419\nLook at the size of this bowl.\n\n538\n00:28:47,419 --> 00:28:48,640\nLike look at my little hands.\n\n539\n00:28:48,640 --> 00:28:49,929\nPut your hand over top of it.\n\n540\n00:28:49,929 --> 00:28:50,929\nThere is my little hand.\n\n541\n00:28:50,929 --> 00:28:52,260\nIt is like bigger than my hand.\n\n542\n00:28:52,260 --> 00:28:58,330\nThis could feed like two or three people I\nthink.\n\n543\n00:28:58,330 --> 00:28:59,330\nBut it is just mine.\n\n544\n00:28:59,330 --> 00:29:00,330\nOr just us.\n\n545\n00:29:00,330 --> 00:29:01,330\nJust for me.\n\n546\n00:29:01,330 --> 00:29:02,330\nOkay, alright so let me give you a tour.\n\n547\n00:29:02,330 --> 00:29:03,330\nThis one is mine.\n\n548\n00:29:03,330 --> 00:29:06,990\nThis is the Laksa (叻沙 - 喇沙) and it\nis a spicy coconut soup.\n\n549\n00:29:06,990 --> 00:29:10,790\nIt looks amazing and uh the main ingredients\nhere we've got some chicken, we have shrimp\n\n550\n00:29:10,790 --> 00:29:11,790\nand squid.\n\n551\n00:29:11,790 --> 00:29:12,860\nWe have these tofu puffs.\n\n552\n00:29:12,860 --> 00:29:14,640\nWe've got a hard boiled egg.\n\n553\n00:29:14,640 --> 00:29:15,640\nYeah.\n\n554\n00:29:15,640 --> 00:29:16,720\nLots of veggies.\n\n555\n00:29:16,720 --> 00:29:22,110\nOh, look at the size of that shrimp.\n\n556\n00:29:22,110 --> 00:29:24,080\nMy goodness.\n\n557\n00:29:24,080 --> 00:29:26,500\nThat is a big shrimp.\n\n558\n00:29:26,500 --> 00:29:27,500\nWoah!\n\n559\n00:29:27,500 --> 00:29:32,640\nThat is a nice and of course the rice noodles.\n\n560\n00:29:32,640 --> 00:29:36,260\nYeah, rice noodles somewhere.\n\n561\n00:29:36,260 --> 00:29:39,380\nThey're at the very bottom.\n\n562\n00:29:39,380 --> 00:29:42,250\nYeah, and lots of veggies.\n\n563\n00:29:42,250 --> 00:29:46,260\nWe have green beans, some bean sprouts.\n\n564\n00:29:46,260 --> 00:29:49,130\nThis looks so so good.\n\n565\n00:29:49,130 --> 00:29:50,850\nOh my gosh.\n\n566\n00:29:50,850 --> 00:29:52,570\nOh my gosh.\n\n567\n00:29:52,570 --> 00:29:57,159\nShould I be squeezing this in to it?\n\n568\n00:29:57,159 --> 00:29:59,490\nAm I going to burn myself.\n\n569\n00:29:59,490 --> 00:30:00,490\nLet's try.\n\n570\n00:30:00,490 --> 00:30:01,490\nTry that.\n\n571\n00:30:01,490 --> 00:30:02,490\nSqueeze some lime.\n\n572\n00:30:02,490 --> 00:30:03,490\nLime is always good.\n\n573\n00:30:03,490 --> 00:30:05,450\nAlso, this is a good time to show off my art.\n\n574\n00:30:05,450 --> 00:30:06,450\nMy Henna art.\n\n575\n00:30:06,450 --> 00:30:08,409\nYou just had that done this morning.\n\n576\n00:30:08,409 --> 00:30:09,409\nYes.\n\n577\n00:30:09,409 --> 00:30:10,409\nAt the Batu Caves.\n\n578\n00:30:10,409 --> 00:30:11,409\nAlright.\n\n579\n00:30:11,409 --> 00:30:12,409\nLet's dig right in.\n\n580\n00:30:12,409 --> 00:30:13,409\nLet's start with the noodles.\n\n581\n00:30:13,409 --> 00:30:14,880\nThese are thick rice noodles.\n\n582\n00:30:14,880 --> 00:30:16,120\nThose noodles look really good.\n\n583\n00:30:16,120 --> 00:30:17,150\nOh la lah.\n\n584\n00:30:17,150 --> 00:30:19,900\nOh man I'm horrible with noodles and chopsticks.\n\n585\n00:30:19,900 --> 00:30:25,110\nI can do them independently but whenever we\ncan find them it is a little disaster there.\n\n586\n00:30:25,110 --> 00:30:26,110\nMmmm.\n\n587\n00:30:26,110 --> 00:30:27,110\nHow is that?\n\n588\n00:30:27,110 --> 00:30:28,110\nMmmmm.\n\n589\n00:30:28,110 --> 00:30:29,110\nHahaha.\n\n590\n00:30:29,110 --> 00:30:30,110\nI just love coconut so much.\n\n591\n00:30:30,110 --> 00:30:31,110\nMe too.\n\n592\n00:30:31,110 --> 00:30:32,110\nCoconut and spice.\n\n593\n00:30:32,110 --> 00:30:33,110\nIt is really really good.\n\n594\n00:30:33,110 --> 00:30:34,110\nI'm so happy with this.\n\n595\n00:30:34,110 --> 00:30:35,710\nAnd it is really spicy huh?\n\n596\n00:30:35,710 --> 00:30:36,710\nYeah.\n\n597\n00:30:36,710 --> 00:30:37,710\nIt burns in the throat.\n\n598\n00:30:37,710 --> 00:30:38,710\nIt is like slow after burn.\n\n599\n00:30:38,710 --> 00:30:39,710\nYou don't feel it right away.\n\n600\n00:30:39,710 --> 00:30:40,710\nMmmm.\n\n601\n00:30:40,710 --> 00:30:41,710\nAnd Sam's food looks just as appetizing guys.\n\n602\n00:30:41,710 --> 00:30:42,710\nYeah.\n\n603\n00:30:42,710 --> 00:30:43,710\nSo I'm trying something called Nyonya Chicken\nRendang (马来西亚冷当咖喱鸡).\n\n604\n00:30:43,710 --> 00:30:44,710\nYeah.\n\n605\n00:30:44,710 --> 00:30:45,710\nLet's take a look down here.\n\n606\n00:30:45,710 --> 00:30:50,930\nSo you can see that it is chicken that is\nin a really nice coconut based gravy.\n\n607\n00:30:50,930 --> 00:30:51,930\nYeah.\n\n608\n00:30:51,930 --> 00:31:17,070\nAnd it has got a lot of different spices.\n\n609\n00:31:17,070 --> 00:31:27,720\nChinese and Malay types of spices.\n\n610\n00:31:27,720 --> 00:31:28,720\nYeah.\n\n611\n00:31:28,720 --> 00:31:33,169\nSo what I'm going to do is I just cut off\na piece of the chicken here.\n\n612\n00:31:33,169 --> 00:31:38,190\nI'm just going to take that like this with\nthe gravy and pour this on top of the rice.\n\n613\n00:31:38,190 --> 00:31:40,720\nThis is a coconut rice with coconut milk.\n\n614\n00:31:40,720 --> 00:31:41,720\nYeah.\n\n615\n00:31:41,720 --> 00:31:43,149\nAnd it is blue.\n\n616\n00:31:43,149 --> 00:31:45,580\nYeah, it has got blue.\n\n617\n00:31:45,580 --> 00:31:48,500\nI love that it is blue.\n\n618\n00:31:48,500 --> 00:31:50,440\nIt is so colorful.\n\n619\n00:31:50,440 --> 00:31:54,340\nSo grabbing a big piece here of chicken.\n\n620\n00:31:54,340 --> 00:31:59,809\nA little bit of rice.\n\n621\n00:31:59,809 --> 00:32:06,870\nLet's try that.\n\n622\n00:32:06,870 --> 00:32:07,870\nA little bit of everything.\n\n623\n00:32:07,870 --> 00:32:08,870\nMmmm.\n\n624\n00:32:08,870 --> 00:32:09,870\nThat is absolutely amazing.\n\n625\n00:32:09,870 --> 00:32:10,870\nYeah.\n\n626\n00:32:10,870 --> 00:32:12,600\nThe chicken is so tender, the uh gravy is\nreally spicy.\n\n627\n00:32:12,600 --> 00:32:18,090\nYou can taste all of those different spices\nand then of course you get the nice creamy\n\n628\n00:32:18,090 --> 00:32:19,090\ncoconut milk.\n\n629\n00:32:19,090 --> 00:32:25,610\nOh my gosh that is amazing.\n\n630\n00:32:25,610 --> 00:32:33,830\nThat is just so good.\n\n631\n00:32:33,830 --> 00:32:38,149\nWe've going to love this meal.\n\n632\n00:32:38,149 --> 00:32:40,730\nOkay, I'm going in because this looks so good.\n\n633\n00:32:40,730 --> 00:32:44,630\nLet me just say this is like a prime cut of\nchicken.\n\n634\n00:32:44,630 --> 00:32:51,559\nLike this is chicken breast with not fat and\none thing that I sometimes find a little frustrating\n\n635\n00:32:51,559 --> 00:32:58,770\nis that the way they cook the chicken in Malaysia\nyou get like these weird cuts with like bones\n\n636\n00:32:58,770 --> 00:32:59,890\nand fat.\n\n637\n00:32:59,890 --> 00:33:04,370\nThis is not the case with this chicken.\n\n638\n00:33:04,370 --> 00:33:06,610\nThis is just nice.\n\n639\n00:33:06,610 --> 00:33:07,610\nMmmm.\n\n640\n00:33:07,610 --> 00:33:09,410\nDo you like that?\n\n641\n00:33:09,410 --> 00:33:11,090\nIsn't that spicy?\n\n642\n00:33:11,090 --> 00:33:12,090\nIt is wonderful.\n\n643\n00:33:12,090 --> 00:33:13,090\nIs there lemongrass in there?\n\n644\n00:33:13,090 --> 00:33:14,260\nI think there might be.\n\n645\n00:33:14,260 --> 00:33:15,260\nMmmmm.\n\n646\n00:33:15,260 --> 00:33:16,260\nIt just tastes like Southeast Asia.\n\n647\n00:33:16,260 --> 00:33:17,260\nHaha.\n\n648\n00:33:17,260 --> 00:33:18,260\nThe spices and the coconut.\n\n649\n00:33:18,260 --> 00:33:19,380\nLike one thing I'm loving is the coconut.\n\n650\n00:33:19,380 --> 00:33:23,049\nIt just makes everything great.\n\n651\n00:33:23,049 --> 00:33:28,750\nWe're huge fans of coconut.\n\n652\n00:33:28,750 --> 00:33:37,160\nWhenever we can try something with coconut\nwe've all over that.\n\n653\n00:33:37,160 --> 00:33:38,200\nLoving this.\n\n654\n00:33:38,200 --> 00:33:42,490\nIt is really good.\n\n655\n00:33:42,490 --> 00:33:48,480\nAnd I'm sharing my Nyonya Laksa (叻沙 - 喇沙).\n\n656\n00:33:48,480 --> 00:33:51,960\nYes, thank you for that Audrey.\n\n657\n00:33:51,960 --> 00:33:54,970\nSo I'm just going to try the base here.\n\n658\n00:33:54,970 --> 00:33:55,970\nThe soup first.\n\n659\n00:33:55,970 --> 00:33:56,970\nYeah.\n\n660\n00:33:56,970 --> 00:33:57,970\nIt is almost like a gravy.\n\n661\n00:33:57,970 --> 00:34:00,529\nIt is such a thick thick soup.\n\n662\n00:34:00,529 --> 00:34:01,529\nOooh.\n\n663\n00:34:01,529 --> 00:34:02,529\nHa!\n\n664\n00:34:02,529 --> 00:34:07,029\nThat is just so good.\n\n665\n00:34:07,029 --> 00:34:09,529\nI know!\n\n666\n00:34:09,529 --> 00:34:16,259\nThat is just so good.\n\n667\n00:34:16,259 --> 00:34:21,069\nIt is just so creamy and just so flavorful\nand all of the spices.\n\n668\n00:34:21,069 --> 00:34:28,849\nYeah, like we've been eating a lot of Indian\nfood these last few days because we've really\n\n669\n00:34:28,849 --> 00:34:30,159\nenjoyed but man we've been missing out.\n\n670\n00:34:30,159 --> 00:34:35,779\nWe should have been having Nyonya more often.\n\n671\n00:34:35,779 --> 00:34:41,440\nOkay, I'm going to have some of the noodles.\n\n672\n00:34:41,440 --> 00:34:49,219\nYeah, and as we mentioned earlier you're best\nbet for Nyonya food probably in Malaysia is\n\n673\n00:34:49,219 --> 00:34:53,739\ngoing to be Melaka which is only like a couple\nof hours away.\n\n674\n00:34:53,739 --> 00:34:54,739\nOr also in Penang.\n\n675\n00:34:54,739 --> 00:34:59,779\nYeah, so when you're going to Malacca you're\nkind of heading towards the Singapore area\n\n676\n00:34:59,779 --> 00:35:01,410\nso along the Malacca Strait.\n\n677\n00:35:01,410 --> 00:35:02,410\nMmmm.\n\n678\n00:35:02,410 --> 00:35:03,410\nOh yeah!\n\n679\n00:35:03,410 --> 00:35:04,410\nThose are nice noodles too.\n\n680\n00:35:04,410 --> 00:35:15,529\nBut yeah it is definitely the coconut curry\nbase that makes this so good.\n\n681\n00:35:15,529 --> 00:35:20,359\nAlong with all of the spices.\n\n682\n00:35:20,359 --> 00:35:22,609\nAlright and to drink?\n\n683\n00:35:22,609 --> 00:35:28,779\nAnd to drink we ordered a pot of tea from\nthe Cameron Highlands.\n\n684\n00:35:28,779 --> 00:35:31,479\nThat is a really popular region here in Malaysia.\n\n685\n00:35:31,479 --> 00:35:43,880\nThe temperatures are cooler there so you can\ngo for a nice visit.\n\n686\n00:35:43,880 --> 00:35:54,059\nThis is special for me because many years\nago before I met you I went and toured the\n\n687\n00:35:54,059 --> 00:36:00,650\nCameron Highlands and I went to this very\nspecific tea factory.\n\n688\n00:36:00,650 --> 00:36:02,450\nOh la lah.\n\n689\n00:36:02,450 --> 00:36:11,059\nSo I have been there and it is a highly recommended\nplace to visit if you're traveling in Malaysia.\n\n690\n00:36:11,059 --> 00:36:20,619\nThis should be \nreally good quality tea.\n\n691\n00:36:20,619 --> 00:36:21,619\nThat is nice.\n\n692\n00:36:21,619 --> 00:36:22,619\nDo you like that?\n\n693\n00:36:22,619 --> 00:36:23,619\nYeah.\n\n694\n00:36:23,619 --> 00:36:24,619\nI wish I were more of a tea connoisseur so\nI'd could be like mmmm aromas of earth and\n\n695\n00:36:24,619 --> 00:36:25,619\ngrapes and whatever.\n\n696\n00:36:25,619 --> 00:36:27,789\nKind of like with wine but I don't know that\nmuch about tea.\n\n697\n00:36:27,789 --> 00:36:29,039\nI just like drinking tea.\n\n698\n00:36:29,039 --> 00:36:33,259\nActually I drink so much tea that apparently\nmy teeth are kind of yellow.\n\n699\n00:36:33,259 --> 00:36:37,089\nAnd the last time I went to the dentist she\nasked me are you a smoker?\n\n700\n00:36:37,089 --> 00:36:38,089\nAnd I was so offended.\n\n701\n00:36:38,089 --> 00:36:39,089\nLike no I just like to drink tea.\n\n702\n00:36:39,089 --> 00:36:40,789\nI drink it several times a day.\n\n703\n00:36:40,789 --> 00:36:42,430\nThat is what happens.\n\n704\n00:36:42,430 --> 00:36:44,489\nIt stains your teeth yellow.\n\n705\n00:36:44,489 --> 00:36:46,130\nBut I don't care.\n\n706\n00:36:46,130 --> 00:36:51,091\nSo Sam here already took care of the chicken\nand the coconut rice.\n\n707\n00:36:51,091 --> 00:36:54,959\nAnd now he has moved on to the Laksa (叻沙\n- 喇沙) because I'm full.\n\n708\n00:36:54,959 --> 00:36:55,959\nThis is way.\n\n709\n00:36:55,959 --> 00:36:59,519\nThere is some foods where we're both getting\nfull and okay we'll just leave it on the table.\n\n710\n00:36:59,519 --> 00:37:02,329\nThere is no way I'm leaving this.\n\n711\n00:37:02,329 --> 00:37:03,470\nThis is just way too good.\n\n712\n00:37:03,470 --> 00:37:04,470\nIt is delicious.\n\n713\n00:37:04,470 --> 00:37:05,859\nThis is just way too good.\n\n714\n00:37:05,859 --> 00:37:08,099\nAnd we still have dessert to come.\n\n715\n00:37:08,099 --> 00:37:09,099\nMy gosh!\n\n716\n00:37:09,099 --> 00:37:12,890\nIt is just so filling because the soup is\nmore like a gravy.\n\n717\n00:37:12,890 --> 00:37:14,490\nIt is so so thick.\n\n718\n00:37:14,490 --> 00:37:16,069\nIt fills you up right away.\n\n719\n00:37:16,069 --> 00:37:17,269\nAlright, dessert is here.\n\n720\n00:37:17,269 --> 00:37:22,450\nI feel like I'm about to burst but it looks\nway too good to leave on the table.\n\n721\n00:37:22,450 --> 00:37:24,339\nSo we got the Sago Gula Melaka I believe.\n\n722\n00:37:24,339 --> 00:37:26,000\nSago to me it looks a lot like tapioca balls.\n\n723\n00:37:26,000 --> 00:37:27,000\nLike miniature tapioca balls.\n\n724\n00:37:27,000 --> 00:37:29,079\nAnd it is in a coconut cream and they also\ngave us palm sugar.\n\n725\n00:37:29,079 --> 00:37:31,299\nIt has been heated and kind of melted.\n\n726\n00:37:31,299 --> 00:37:36,150\nYeah, and he suggested we pour it.\n\n727\n00:37:36,150 --> 00:37:37,150\nA little bit.\n\n728\n00:37:37,150 --> 00:37:38,400\nAnd then try it.\n\n729\n00:37:38,400 --> 00:37:40,530\nAnd see if you need more.\n\n730\n00:37:40,530 --> 00:37:42,660\nSo we're going to do that.\n\n731\n00:37:42,660 --> 00:37:43,720\nLet's try that.\n\n732\n00:37:43,720 --> 00:37:46,559\nIt looks like honey it is so thick.\n\n733\n00:37:46,559 --> 00:37:48,539\nMan, the sugar and coconut cream.\n\n734\n00:37:48,539 --> 00:37:50,180\nBecause we haven't been getting enough coconut.\n\n735\n00:37:50,180 --> 00:37:51,180\nOh man.\n\n736\n00:37:51,180 --> 00:37:52,180\nLet's go for it.\n\n737\n00:37:52,180 --> 00:37:53,180\nMmmmm.\n\n738\n00:37:53,180 --> 00:37:54,180\nIs it good?\n\n739\n00:37:54,180 --> 00:37:55,180\nIt is a cold dessert.\n\n740\n00:37:55,180 --> 00:37:56,180\nOkay.\n\n741\n00:37:56,180 --> 00:37:58,140\nI was expecting it to be warm.\n\n742\n00:37:58,140 --> 00:38:02,089\nThat is quite nice.\n\n743\n00:38:02,089 --> 00:38:03,089\nYou know what?\n\n744\n00:38:03,089 --> 00:38:04,089\nIt doesn't even need the sugar.\n\n745\n00:38:04,089 --> 00:38:05,599\nLike the coconut cream itself is so thick\nand rich.\n\n746\n00:38:05,599 --> 00:38:08,910\nYeah, it is like you don't even need the sugar.\n\n747\n00:38:08,910 --> 00:38:11,230\nI just want to taste the coconut.\n\n748\n00:38:11,230 --> 00:38:12,230\nMmmmm.\n\n749\n00:38:12,230 --> 00:38:13,230\nSo good.\n\n750\n00:38:13,230 --> 00:38:14,230\nAlright, time for my first bite.\n\n751\n00:38:14,230 --> 00:38:15,230\nSo I'm mixing it around.\n\n752\n00:38:15,230 --> 00:38:16,230\nIn he goes.\n\n753\n00:38:16,230 --> 00:38:17,230\nMmmm.\n\n754\n00:38:17,230 --> 00:38:18,230\nWow.\n\n755\n00:38:18,230 --> 00:38:19,230\nThat is some really rich rich coconut milk.\n\n756\n00:38:19,230 --> 00:38:20,230\nMy gosh.\n\n757\n00:38:20,230 --> 00:38:22,799\nYou know everything we've had today has had\ncoconut in it.\n\n758\n00:38:22,799 --> 00:38:23,799\nYeah.\n\n759\n00:38:23,799 --> 00:38:24,799\nThe soup.\n\n760\n00:38:24,799 --> 00:38:25,799\nThe rice.\n\n761\n00:38:25,799 --> 00:38:26,799\nThe chicken and now the dessert.\n\n762\n00:38:26,799 --> 00:38:29,640\nAnd you know what?\n\n763\n00:38:29,640 --> 00:38:42,190\nI would I don't think I'd get tired of this\nfor a very long time.\n\n764\n00:38:42,190 --> 00:38:49,269\nI could probably have this meal day after\nday.\n\n765\n00:38:49,269 --> 00:38:53,859\nJust rich coconut based dishes.\n\n766\n00:38:53,859 --> 00:38:55,700\nOh yeah.\n\n767\n00:38:55,700 --> 00:39:05,859\nYeah, I think we're going to be coming back\nhere even though we've already filmed.\n\n768\n00:39:05,859 --> 00:39:06,859\nYeah.\n\n769\n00:39:06,859 --> 00:39:11,559\nWe're just going to come for pleasure Sam\nsays.\n\n770\n00:39:11,559 --> 00:39:12,700\nPure fun.\n\n771\n00:39:12,700 --> 00:39:14,410\nThat was amaze-balls.\n\n772\n00:39:14,410 --> 00:39:17,829\nWe just paid the bill.\n\n773\n00:39:17,829 --> 00:39:24,359\nTell us about it?\n\n774\n00:39:24,359 --> 00:39:33,799\nYeah, I don't know if I just forget about\nthe prices or something but I thought it was\n\n775\n00:39:33,799 --> 00:39:37,319\ngoing to cost a little more.\n\n776\n00:39:37,319 --> 00:39:43,509\nI kind of feel like we almost like I feel\nlike a bit of a thief at this place because\n\n777\n00:39:43,509 --> 00:39:49,299\nthat was such a good meal and it cost hardly\nanything.\n\n778\n00:39:49,299 --> 00:39:50,410\n45 Ringgit.\n\n779\n00:39:50,410 --> 00:39:59,970\n45 Ringgit which at present time is 10 US\ndollars.\n\n780\n00:39:59,970 --> 00:40:03,799\nSo two mains, rice, a dessert and a big pot\nof tea.\n\n781\n00:40:03,799 --> 00:40:07,979\nYeah, like high quality like high quality\ntea for ten bucks.\n\n782\n00:40:07,979 --> 00:40:09,880\nSo you can't beat that.\n\n783\n00:40:09,880 --> 00:40:12,539\nYou know we'll be back again soon.\n\n784\n00:40:12,539 --> 00:40:16,329\nIf you're around the Chinatown area go to\nCentral Market.\n\n785\n00:40:16,329 --> 00:40:19,309\nGo to the second level and you'll find this\nplace.\n\n786\n00:40:19,309 --> 00:40:20,359\nIt is fantastic.\n\n787\n00:40:20,359 --> 00:40:22,440\nWell good morning from Kuala Lumpur.\n\n788\n00:40:22,440 --> 00:40:27,640\nIt is actually a really nice morning.\n\n789\n00:40:27,640 --> 00:40:35,529\nIt is not hot out and it is overcast so this\nis very pleasant.\n\n790\n00:40:35,529 --> 00:40:42,579\nSo today this morning we wanted to make a\nbreakfast video but the place we came to is\n\n791\n00:40:42,579 --> 00:40:44,819\nclosed for some reason they haven't opened\ntoday.\n\n792\n00:40:44,819 --> 00:40:50,930\nSo we are looking for a backup that will be\nequally good where we can show you some of\n\n793\n00:40:50,930 --> 00:40:52,069\nour favorite dishes.\n\n794\n00:40:52,069 --> 00:40:58,680\nSo yeah, we're on a bit of a hunt right now\nand hopefully we'll find something really\n\n795\n00:40:58,680 --> 00:40:59,739\ngood soon.\n\n796\n00:40:59,739 --> 00:41:04,529\nAlright, so we finally found a place for breakfast.\n\n797\n00:41:04,529 --> 00:41:05,589\nWoo hoo!\n\n798\n00:41:05,589 --> 00:41:06,589\nYeah.\n\n799\n00:41:06,589 --> 00:41:13,150\nSo we found a place called Restoran Annexe\nand it is found on Nasi Kandar and yeah it\n\n800\n00:41:13,150 --> 00:41:14,150\nis on the way.\n\n801\n00:41:14,150 --> 00:41:19,240\nWe're heading over to KL Bird Park this morning\nso it is kind of on our way there.\n\n802\n00:41:19,240 --> 00:41:22,349\nAnd we just saw it and we're like yeah let's\ngo try it out.\n\n803\n00:41:22,349 --> 00:41:26,249\nAnd they specialize kind of in at least in\nthe morning they specialize in Roti.\n\n804\n00:41:26,249 --> 00:41:27,759\nRoti and prata.\n\n805\n00:41:27,759 --> 00:41:29,549\nYeah, so we've ordered a whole bunch of those.\n\n806\n00:41:29,549 --> 00:41:36,650\nWe've ordered like three and we've got a couple\nof drinks coming so yeah breakfast is on its\n\n807\n00:41:36,650 --> 00:41:37,650\nway.\n\n808\n00:41:37,650 --> 00:41:40,109\nAlright guys so the drinks are here.\n\n809\n00:41:40,109 --> 00:41:44,470\nSam went for his classic Teh Tarik and I got\nmyself a Mango juice because you know mangoes\n\n810\n00:41:44,470 --> 00:41:46,029\nare in season and all.\n\n811\n00:41:46,029 --> 00:41:47,029\nSo let's see.\n\n812\n00:41:47,029 --> 00:41:48,849\nIt looks really frothy on top.\n\n813\n00:41:48,849 --> 00:41:49,849\nIt does.\n\n814\n00:41:49,849 --> 00:41:50,849\nMmmm.\n\n815\n00:41:50,849 --> 00:41:51,849\nThat is quite good.\n\n816\n00:41:51,849 --> 00:41:52,849\nHow is that?\n\n817\n00:41:52,849 --> 00:41:53,849\nThat is really sweet.\n\n818\n00:41:53,849 --> 00:41:54,849\nBut you know what?\n\n819\n00:41:54,849 --> 00:42:00,199\nIt makes me wonder if it is from concentrate\ninstead of natural mango.\n\n820\n00:42:00,199 --> 00:42:01,569\nI think this is fake.\n\n821\n00:42:01,569 --> 00:42:04,450\nThey've given me a fake.\n\n822\n00:42:04,450 --> 00:42:05,660\nYeah, it is definitely not natural.\n\n823\n00:42:05,660 --> 00:42:06,660\nAnd you know what?\n\n824\n00:42:06,660 --> 00:42:09,510\nYou can probably even tell that from the color\nbecause mangos are a bit more yellow.\n\n825\n00:42:09,510 --> 00:42:11,290\nThis one is quite orange.\n\n826\n00:42:11,290 --> 00:42:13,790\nAnd yeah, it is like really sweet.\n\n827\n00:42:13,790 --> 00:42:14,790\nReally sugary.\n\n828\n00:42:14,790 --> 00:42:15,930\nBut you know what?\n\n829\n00:42:15,930 --> 00:42:16,999\nIt is refreshing.\n\n830\n00:42:16,999 --> 00:42:29,650\nIt has got lots of ice so I can't really complain.\n\n831\n00:42:29,650 --> 00:42:35,420\nAnd there is a nice little juice shop just\ndown the street where they make like fresh\n\n832\n00:42:35,420 --> 00:42:40,089\nsqueezed fruit and vegetable juices that are\nlike natural and healthy and just really really\n\n833\n00:42:40,089 --> 00:42:41,089\ntasty.\n\n834\n00:42:41,089 --> 00:42:42,089\nSo I think I'm going to pop over there after\nthis.\n\n835\n00:42:42,089 --> 00:42:43,089\nTea time for Samuel.\n\n836\n00:42:43,089 --> 00:42:44,089\nYeah, let's try this.\n\n837\n00:42:44,089 --> 00:42:45,089\nI burnt myself just touching your cup earlier.\n\n838\n00:42:45,089 --> 00:42:46,089\nLike that stuff is pipping hot.\n\n839\n00:42:46,089 --> 00:42:49,160\nIt really is piping hot.\n\n840\n00:42:49,160 --> 00:42:50,160\nYeah.\n\n841\n00:42:50,160 --> 00:43:00,670\nAnd you would think in somewhere like as hot\nand humid as Kuala Lumpur I wouldn't be having\n\n842\n00:43:00,670 --> 00:43:05,519\nhot tea but early in the morning I still.\n\n843\n00:43:05,519 --> 00:43:09,829\nI still crave my hot teas and coffees.\n\n844\n00:43:09,829 --> 00:43:10,829\nYeah.\n\n845\n00:43:10,829 --> 00:43:13,599\nSo this one is really good.\n\n846\n00:43:13,599 --> 00:43:18,089\nIt has got very milky, it is sugary.\n\n847\n00:43:18,089 --> 00:43:35,160\nAnd it also has like a nice strong tea taste.\n\n848\n00:43:35,160 --> 00:43:37,549\nOh.\n\n849\n00:43:37,549 --> 00:43:44,739\nOh, roti cheese.\n\n850\n00:43:44,739 --> 00:43:49,519\nBombay toast.\n\n851\n00:43:49,519 --> 00:43:56,709\nOh, thank you.\n\n852\n00:43:56,709 --> 00:43:57,709\nIt looks good.\n\n853\n00:43:57,709 --> 00:44:11,440\nOkay so we have to admit the breakfast menu\nwas a little bit limited this morning.\n\n854\n00:44:11,440 --> 00:44:27,089\nWhen we tried ordering they kept telling us\nlike oh no we don't have that.\n\n855\n00:44:27,089 --> 00:44:31,099\nOh no we don't have that.\n\n856\n00:44:31,099 --> 00:44:33,979\nOh sorry we don't have that.\n\n857\n00:44:33,979 --> 00:44:38,470\nSo we couldn't order that much stuff to show\nyou.\n\n858\n00:44:38,470 --> 00:44:51,019\nBut we did manage to get Bombay Toast and\njust by looking at it it kind of looks like\n\n859\n00:44:51,019 --> 00:44:52,019\na French Toast.\n\n860\n00:44:52,019 --> 00:44:56,160\nExcept that instead of being served with like\nsyrup or you know Maple Syrup or whatever\n\n861\n00:44:56,160 --> 00:44:57,869\nyou're used to you get a dal.\n\n862\n00:44:57,869 --> 00:44:59,479\nYour lentil curry sauce whatever.\n\n863\n00:44:59,479 --> 00:45:00,809\nAnd something else.\n\n864\n00:45:00,809 --> 00:45:03,700\nSo let's take this for a swim.\n\n865\n00:45:03,700 --> 00:45:06,369\nYeah, it looks pretty good.\n\n866\n00:45:06,369 --> 00:45:11,059\nIt looks like it does look fluffy like a piece\nof French Toast.\n\n867\n00:45:11,059 --> 00:45:14,699\nYeah, it looks fluffy.\n\n868\n00:45:14,699 --> 00:45:20,849\nIt has been soaked in milk and egg.\n\n869\n00:45:20,849 --> 00:45:25,779\nSo yeah, this should be interesting.\n\n870\n00:45:25,779 --> 00:45:26,779\nMmmm.\n\n871\n00:45:26,779 --> 00:45:29,069\nThat is good.\n\n872\n00:45:29,069 --> 00:45:30,720\nDo you like it?\n\n873\n00:45:30,720 --> 00:45:31,720\nOkay.\n\n874\n00:45:31,720 --> 00:45:32,720\nYeah.\n\n875\n00:45:32,720 --> 00:45:36,910\nYou know it is a bit strange for me because\nas a Canadian I associate French Toast with\n\n876\n00:45:36,910 --> 00:45:38,329\nbeing sweet and sugary.\n\n877\n00:45:38,329 --> 00:45:43,619\nSo I wouldn't expect it to be savory.\n\n878\n00:45:43,619 --> 00:45:46,269\nBut you know what?\n\n879\n00:45:46,269 --> 00:45:47,730\nThe bread is really fluffy.\n\n880\n00:45:47,730 --> 00:45:48,730\nSo this is good.\n\n881\n00:45:48,730 --> 00:45:50,249\nIt sops up the sauce really well.\n\n882\n00:45:50,249 --> 00:45:51,249\nMmmm.\n\n883\n00:45:51,249 --> 00:45:53,779\nThis one is spicy.\n\n884\n00:45:53,779 --> 00:45:59,030\nThis is a spicy sauce.\n\n885\n00:45:59,030 --> 00:46:03,890\nThe orange one.\n\n886\n00:46:03,890 --> 00:46:21,690\nSo will this be your first time having savory\nFrench Toast?\n\n887\n00:46:21,690 --> 00:46:26,079\nYeah, I think so.\n\n888\n00:46:26,079 --> 00:46:37,029\nI'm pretty sure it is.\n\n889\n00:46:37,029 --> 00:46:48,709\nI can't I'm wracking my brain here and I'm\ncoming up with a blank so.\n\n890\n00:46:48,709 --> 00:46:51,599\nAlright, Bombay Toast.\n\n891\n00:46:51,599 --> 00:46:55,459\nAlright, swish that around.\n\n892\n00:46:55,459 --> 00:46:57,390\nSwish, swish.\n\n893\n00:46:57,390 --> 00:46:58,390\nIt goes swish, swish.\n\n894\n00:46:58,390 --> 00:46:59,390\nMmmmm.\n\n895\n00:46:59,390 --> 00:47:04,130\nYou can tell that there is a lot of egg in\nthis toast.\n\n896\n00:47:04,130 --> 00:47:05,619\nSo yeah.\n\n897\n00:47:05,619 --> 00:47:08,160\nI really taste the egg.\n\n898\n00:47:08,160 --> 00:47:09,160\nVery omelet-y.\n\n899\n00:47:09,160 --> 00:47:12,140\nAnd you're right it is kind of like yeah I\ndo associate Maple Syrup being poured all\n\n900\n00:47:12,140 --> 00:47:13,140\nover it.\n\n901\n00:47:13,140 --> 00:47:14,140\nI know!\n\n902\n00:47:14,140 --> 00:47:15,150\nWhere is the Canadian Maple Syrup when you\nneed it.\n\n903\n00:47:15,150 --> 00:47:16,259\nBut you know what?\n\n904\n00:47:16,259 --> 00:47:18,710\nWe're getting used to eating curries for breakfast\nso yeah.\n\n905\n00:47:18,710 --> 00:47:19,799\nThis is how we roll here in Malaysia.\n\n906\n00:47:19,799 --> 00:47:21,180\nYeah, but you know what?\n\n907\n00:47:21,180 --> 00:47:24,469\nWe should pack a bottle of Canadian maple\nsyrup when we travel.\n\n908\n00:47:24,469 --> 00:47:25,939\nWouldn't that be the best?\n\n909\n00:47:25,939 --> 00:47:28,130\nYeah, here come the Canucks.\n\n910\n00:47:28,130 --> 00:47:29,259\nIt wouldn't last very long.\n\n911\n00:47:29,259 --> 00:47:30,259\nThat is true.\n\n912\n00:47:30,259 --> 00:47:32,160\nMaybe like a week.\n\n913\n00:47:32,160 --> 00:47:41,729\nAnd then we'd be out.\n\n914\n00:47:41,729 --> 00:47:55,140\nYeah, send us more from home please.\n\n915\n00:47:55,140 --> 00:48:26,200\nSo next up we're going for the cheese roti\nor cheese prata.\n\n916\n00:48:26,200 --> 00:48:40,259\nThey use the name interchangeably.\n\n917\n00:48:40,259 --> 00:49:13,589\nYeah and they've uh they've given us a \n\n918\n00:49:13,589 --> 00:49:14,589\nreally big portion here.\n\n919\n00:49:14,589 --> 00:49:15,589\nYeah, I know.\n\n920\n00:49:15,589 --> 00:49:24,789\nLike it is not just one layer there is like\nseems to be a bottom layer as well.\n\n921\n00:49:24,789 --> 00:49:26,960\nAnd you know what?\n\n922\n00:49:26,960 --> 00:49:30,210\nI'm seeing a lot of cheese.\n\n923\n00:49:30,210 --> 00:49:38,529\nLike sometimes when you order this they just\nput like one measly slice and they're like\n\n924\n00:49:38,529 --> 00:49:39,769\nthat is it.\n\n925\n00:49:39,769 --> 00:49:41,859\nHere is your cheese roti.\n\n926\n00:49:41,859 --> 00:49:45,079\nI know.\n\n927\n00:49:45,079 --> 00:49:53,959\nI think they went all out here.\n\n928\n00:49:53,959 --> 00:50:02,839\nMaybe we have two or three.\n\n929\n00:50:02,839 --> 00:50:07,289\nLet's try this.\n\n930\n00:50:07,289 --> 00:50:08,769\nMmmm.\n\n931\n00:50:08,769 --> 00:50:09,849\nI think that is the best cheese roti I've\nhad.\n\n932\n00:50:09,849 --> 00:50:10,849\nYeah?\n\n933\n00:50:10,849 --> 00:50:14,289\nAnd we've been eating this in Singapore and\nalso here in KL.\n\n934\n00:50:14,289 --> 00:50:21,759\nYeah, like you said there is just a lot of\ncheese in here.\n\n935\n00:50:21,759 --> 00:50:22,759\nYeah.\n\n936\n00:50:22,759 --> 00:50:24,640\nThey did not skimp.\n\n937\n00:50:24,640 --> 00:50:25,640\nOozing.\n\n938\n00:50:25,640 --> 00:50:30,279\nThey did not skimp out on that.\n\n939\n00:50:30,279 --> 00:50:31,279\nThat is what makes it so good.\n\n940\n00:50:31,279 --> 00:50:39,529\nAlso, you look like you've have orange lipstick\non right now from the food.\n\n941\n00:50:39,529 --> 00:50:40,529\nHaha.\n\n942\n00:50:40,529 --> 00:50:41,529\nHahaha.\n\n943\n00:50:41,529 --> 00:50:48,109\nCan you see the cheese in there oh la lah.\n\n944\n00:50:48,109 --> 00:50:49,299\nSo let's grab this piece.\n\n945\n00:50:49,299 --> 00:50:50,559\nTake it for a swim.\n\n946\n00:50:50,559 --> 00:50:51,749\nLike Sam says.\n\n947\n00:50:51,749 --> 00:50:53,339\nDunk it in there.\n\n948\n00:50:53,339 --> 00:50:58,119\nI know that is our new expression whenever\nwe dip something in sauce now.\n\n949\n00:50:58,119 --> 00:50:59,230\nThat is nice.\n\n950\n00:50:59,230 --> 00:51:01,009\nThat is really good.\n\n951\n00:51:01,009 --> 00:51:02,009\nIsn't that good?\n\n952\n00:51:02,009 --> 00:51:03,009\nLike the amount of cheese.\n\n953\n00:51:03,009 --> 00:51:05,019\nThe amount of cheese is what makes it.\n\n954\n00:51:05,019 --> 00:51:09,319\nAnd we've actually just ordered one more to\nhopefully get a sweet one.\n\n955\n00:51:09,319 --> 00:51:10,980\nThey have a Milo roti.\n\n956\n00:51:10,980 --> 00:51:12,329\nSo that should be coming soon.\n\n957\n00:51:12,329 --> 00:51:13,329\nMmmm.\n\n958\n00:51:13,329 --> 00:51:14,329\nBreakfast story time.\n\n959\n00:51:14,329 --> 00:51:18,289\nYeah, so I have a really cool breakfast story\nto share with you from the last time we were\n\n960\n00:51:18,289 --> 00:51:20,519\nin Kuala Lumpur maybe about two and a half\nyears ago with my parents.\n\n961\n00:51:20,519 --> 00:51:21,849\nAnd this was just so awesome.\n\n962\n00:51:21,849 --> 00:51:35,150\nWe all went out for breakfast, I think there\nwas a couple of family friends so there must\n\n963\n00:51:35,150 --> 00:51:39,530\nhave been like six, seven, eight of us.\n\n964\n00:51:39,530 --> 00:51:43,299\nYeah, it was a big group.\n\n965\n00:51:43,299 --> 00:51:49,569\nAnd we ordered a big meal and there was just\nsome friendly locals who struck up a converstation\n\n966\n00:51:49,569 --> 00:52:00,729\nwith us and then as we go to pay we realize\nuh the clerk comes over and goes oh they've\n\n967\n00:52:00,729 --> 00:52:05,569\ntaken care of breakfast for us.\n\n968\n00:52:05,569 --> 00:52:06,569\nYeah.\n\n969\n00:52:06,569 --> 00:52:07,960\nThat was so sweet.\n\n970\n00:52:07,960 --> 00:52:12,049\nAnd it was everyone's first time trying roti\nand the chai masala.\n\n971\n00:52:12,049 --> 00:52:17,759\nSo those nice friendly people we sat next\nto you know they just quietly paid for our\n\n972\n00:52:17,759 --> 00:52:21,430\nbreakfast and it was just such a nice you\nknow gesture.\n\n973\n00:52:21,430 --> 00:52:24,630\nYeah, a nice gesture especially for my parents\nbecause it was there first time in Malaysia.\n\n974\n00:52:24,630 --> 00:52:27,890\nThe very first day and to have that kind of\nhospitality and friendship from locals is\n\n975\n00:52:27,890 --> 00:52:28,890\njust incredible.\n\n976\n00:52:28,890 --> 00:52:29,890\nThat is something you never forget.\n\n977\n00:52:29,890 --> 00:52:32,950\nYou never forget those kind of moments.\n\n978\n00:52:32,950 --> 00:52:34,479\nYeah.\n\n979\n00:52:34,479 --> 00:52:55,271\nAnd that is the breakfast place we wanted\nto take you to this morning but it was closed.\n\n980\n00:52:55,271 --> 00:53:03,279\nYeah, so unfortunately it was closed but the\nmemory still lives on.\n\n981\n00:53:03,279 --> 00:53:21,719\nAnd it is funny because you can visit a lot\nof sites, you can do a lot of things in a\n\n982\n00:53:21,719 --> 00:53:27,950\ncity and over the years you may forget some\nof that but it is these kind of like these\n\n983\n00:53:27,950 --> 00:53:30,900\nstories and these local interactions you never\nforget that.\n\n984\n00:53:30,900 --> 00:53:31,900\nNever never.\n\n985\n00:53:31,900 --> 00:53:44,809\nOkay, so we ordered one more Roti because\nwe were still hungry and this one down here\n\n986\n00:53:44,809 --> 00:53:49,010\nhas Milo sprinkled on it.\n\n987\n00:53:49,010 --> 00:53:52,279\nSo it is not super popular but you can still\nget it.\n\n988\n00:53:52,279 --> 00:53:54,200\nYou can ask for it.\n\n989\n00:53:54,200 --> 00:53:59,400\nAnd Milo is basically like a chocolate powder\nthat you would mix into your milk kind of\n\n990\n00:53:59,400 --> 00:54:00,400\nlike Nesquick.\n\n991\n00:54:00,400 --> 00:54:04,809\nUh, so yeah this is going to be sweet, it\nis going to be sugary.\n\n992\n00:54:04,809 --> 00:54:08,210\nIt is going to be good.\n\n993\n00:54:08,210 --> 00:54:13,319\nIt is a really popular drink here in Malaysia.\n\n994\n00:54:13,319 --> 00:54:15,019\nYou know what?\n\n995\n00:54:15,019 --> 00:54:19,170\nWe should have ordered the drink as well to\nkind of compare and contrast.\n\n996\n00:54:19,170 --> 00:54:20,170\nWe will do that.\n\n997\n00:54:20,170 --> 00:54:21,170\nWe will order the drink.\n\n998\n00:54:21,170 --> 00:54:22,170\nWill we?\n\n999\n00:54:22,170 --> 00:54:23,170\nYes.\n\n1000\n00:54:23,170 --> 00:54:24,170\nOh man.\n\n1001\n00:54:24,170 --> 00:54:25,170\nOkay, we're still eating here.\n\n1002\n00:54:25,170 --> 00:54:27,559\nThis is like the video that never ends.\n\n1003\n00:54:27,559 --> 00:54:30,609\nWe just keep ordering more and more food.\n\n1004\n00:54:30,609 --> 00:54:32,049\nSo this is what it looks like.\n\n1005\n00:54:32,049 --> 00:54:35,299\nThe chocolate is a little bit melted.\n\n1006\n00:54:35,299 --> 00:54:52,489\nYeah, I would try it without the curry so\nyou can see what the taste is like.\n\n1007\n00:54:52,489 --> 00:54:56,130\nYeah, I'm not dipping this in the sauce.\n\n1008\n00:54:56,130 --> 00:54:58,089\nAnd we have a cat friend.\n\n1009\n00:54:58,089 --> 00:55:00,579\nWe may have to feed the cat friend.\n\n1010\n00:55:00,579 --> 00:55:01,579\nMmmm.\n\n1011\n00:55:01,579 --> 00:55:04,499\nIt is like the sugar is a little bit caramelized.\n\n1012\n00:55:04,499 --> 00:55:06,779\nAnd that is quite nice.\n\n1013\n00:55:06,779 --> 00:55:08,999\nMan, this would be nice with a cup of tea.\n\n1014\n00:55:08,999 --> 00:55:11,179\nDo you taste the chocolate-y-ness of it?\n\n1015\n00:55:11,179 --> 00:55:12,179\nOh yeah.\n\n1016\n00:55:12,179 --> 00:55:13,739\nThat is the star.\n\n1017\n00:55:13,739 --> 00:55:14,739\nThe chocolate.\n\n1018\n00:55:14,739 --> 00:55:15,739\nMmmm.\n\n1019\n00:55:15,739 --> 00:55:16,739\nYou know what?\n\n1020\n00:55:16,739 --> 00:55:19,119\nLet's see how chocolate and spice goes together.\n\n1021\n00:55:19,119 --> 00:55:20,849\nYeah, you can do that.\n\n1022\n00:55:20,849 --> 00:55:22,589\nYou can mix your chocolate.\n\n1023\n00:55:22,589 --> 00:55:23,630\nWhy not right?\n\n1024\n00:55:23,630 --> 00:55:24,630\nWhy not.\n\n1025\n00:55:24,630 --> 00:55:25,630\nWhen in Malaysia.\n\n1026\n00:55:25,630 --> 00:55:26,630\nYeah, alright.\n\n1027\n00:55:26,630 --> 00:55:28,789\nTime to try this.\n\n1028\n00:55:28,789 --> 00:55:33,890\nIn he goes for the Milo.\n\n1029\n00:55:33,890 --> 00:55:37,119\nYeah, you can really see how it is kind of\ncaramelized here.\n\n1030\n00:55:37,119 --> 00:55:39,190\nI can actually see the little flakes.\n\n1031\n00:55:39,190 --> 00:55:40,819\nLittle grains of sugar I should say.\n\n1032\n00:55:40,819 --> 00:55:41,819\nNot flakes.\n\n1033\n00:55:41,819 --> 00:55:42,819\nYeah.\n\n1034\n00:55:42,819 --> 00:55:43,819\nMmmm.\n\n1035\n00:55:43,819 --> 00:55:44,819\nMmmm.\n\n1036\n00:55:44,819 --> 00:55:45,819\nThat is really good.\n\n1037\n00:55:45,819 --> 00:55:46,819\nYou know what would be a really good one?\n\n1038\n00:55:46,819 --> 00:55:48,539\nGetting a banana roti with milo on top.\n\n1039\n00:55:48,539 --> 00:55:49,819\nDo they have that?\n\n1040\n00:55:49,819 --> 00:55:50,819\nIf they did.\n\n1041\n00:55:50,819 --> 00:55:52,059\nWe missed out.\n\n1042\n00:55:52,059 --> 00:55:53,729\nThey had no bananas.\n\n1043\n00:55:53,729 --> 00:55:56,599\nThat is one of the things we asked for.\n\n1044\n00:55:56,599 --> 00:55:57,599\nOh right.\n\n1045\n00:55:57,599 --> 00:55:58,599\nBanana roti.\n\n1046\n00:55:58,599 --> 00:55:59,599\nNo banana roti.\n\n1047\n00:55:59,599 --> 00:56:00,599\nRight.\n\n1048\n00:56:00,599 --> 00:56:01,599\nI'm just remembering that now.\n\n1049\n00:56:01,599 --> 00:56:05,380\nThat would be amazing if you combined those\ntwo together.\n\n1050\n00:56:05,380 --> 00:56:06,380\nWomp, womp.\n\n1051\n00:56:06,380 --> 00:56:07,380\nAnd look.\n\n1052\n00:56:07,380 --> 00:56:08,380\nHere is our cat friend.\n\n1053\n00:56:08,380 --> 00:56:09,380\nMeow meows.\n\n1054\n00:56:09,380 --> 00:56:11,650\nSam feed our cat friend.\n\n1055\n00:56:11,650 --> 00:56:13,640\nCome here cat friend.\n\n1056\n00:56:13,640 --> 00:56:14,640\nMeow meows.\n\n1057\n00:56:14,640 --> 00:56:17,670\nSo this cat eats roti and dal.\n\n1058\n00:56:17,670 --> 00:56:18,670\nGood kitty.\n\n1059\n00:56:18,670 --> 00:56:20,130\nThat is a good breakfast.\n\n1060\n00:56:20,130 --> 00:56:26,829\nSo Sam was true to his word and this is his\nthird drink because he already had two teas.\n\n1061\n00:56:26,829 --> 00:56:29,849\nYeah, this is technically our forth drink\nwe've ordered.\n\n1062\n00:56:29,849 --> 00:56:32,069\nBecause I've had two teas myself.\n\n1063\n00:56:32,069 --> 00:56:35,770\nYou've had your mango drink and now we're\ndoing this.\n\n1064\n00:56:35,770 --> 00:56:36,770\nWe're full.\n\n1065\n00:56:36,770 --> 00:56:38,359\nLike take a look here.\n\n1066\n00:56:38,359 --> 00:56:40,579\nWe have finished all our roti.\n\n1067\n00:56:40,579 --> 00:56:42,059\nAll of our roti.\n\n1068\n00:56:42,059 --> 00:56:43,540\nAll three of them.\n\n1069\n00:56:43,540 --> 00:56:46,410\nSo we are doing this for you guys.\n\n1070\n00:56:46,410 --> 00:56:48,119\nLet's try it.\n\n1071\n00:56:48,119 --> 00:56:49,119\nMilo.\n\n1072\n00:56:49,119 --> 00:56:50,119\nOoh.\n\n1073\n00:56:50,119 --> 00:56:51,119\nThat is sweet.\n\n1074\n00:56:51,119 --> 00:56:52,119\nIt is like having uh.\n\n1075\n00:56:52,119 --> 00:56:53,829\nIt is like having instant hot chocolate mix.\n\n1076\n00:56:53,829 --> 00:56:54,829\nYeah?\n\n1077\n00:56:54,829 --> 00:56:55,829\nOh yeah.\n\n1078\n00:56:55,829 --> 00:56:56,829\nThat is really sugary.\n\n1079\n00:56:56,829 --> 00:57:00,449\nBy the time I'm done this I'm going to be\non like a fierce sugar high for the rest of\n\n1080\n00:57:00,449 --> 00:57:01,449\nthe day.\n\n1081\n00:57:01,449 --> 00:57:04,109\nLike we have just we have been eating a lot\nof sweet things this morning.\n\n1082\n00:57:04,109 --> 00:57:05,179\nWe have.\n\n1083\n00:57:05,179 --> 00:57:06,489\nAnd you know what?\n\n1084\n00:57:06,489 --> 00:57:09,699\nFor the milo you can get it hot or you can\nget it iced.\n\n1085\n00:57:09,699 --> 00:57:10,989\nWe probably should have gone with iced.\n\n1086\n00:57:10,989 --> 00:57:11,989\nProbably.\n\n1087\n00:57:11,989 --> 00:57:13,749\nBecause the sun is starting to come out and\ntemperatures are getting hot.\n\n1088\n00:57:13,749 --> 00:57:14,749\nI'm already sweating.\n\n1089\n00:57:14,749 --> 00:57:15,749\nSo yeah.\n\n1090\n00:57:15,749 --> 00:57:17,739\nSo that is a wrap for breakfast here in Kuala\nLumpur.\n\n1091\n00:57:17,739 --> 00:57:20,170\nYeah, I'm really really stuffed right now.\n\n1092\n00:57:20,170 --> 00:57:21,170\nUh huh.\n\n1093\n00:57:21,170 --> 00:57:22,499\nAs you should be.\n\n1094\n00:57:22,499 --> 00:57:24,049\nAs I should be.\n\n1095\n00:57:24,049 --> 00:57:31,029\nIn terms of price point that came to 18.70\nRinggit which is $4.15 and that was for four\n\n1096\n00:57:31,029 --> 00:57:32,579\ndrinks and three mains.\n\n1097\n00:57:32,579 --> 00:57:35,679\nSo yeah, that was a super cheap breakfast.\n\n1098\n00:57:35,679 --> 00:57:36,679\nFilling.\n\n1099\n00:57:36,679 --> 00:57:38,400\nNow we're ready to go explore.\n\n1100\n00:57:38,400 --> 00:57:39,949\nAnd you know what?\n\n1101\n00:57:39,949 --> 00:57:43,049\nWe should also mention before we finish up.\n\n1102\n00:57:43,049 --> 00:57:44,049\nOh yeah.\n\n1103\n00:57:44,049 --> 00:57:46,539\nThere isn't just one typical Malaysian breakfast.\n\n1104\n00:57:46,539 --> 00:57:53,249\nBecause you have so many different cultures\nhere.\n\n1105\n00:57:53,249 --> 00:58:02,259\nThere is like different meals that you can\nget for breakfast.\n\n1106\n00:58:02,259 --> 00:58:07,609\nThere is Malay, Chinese, Indian food.\n\n1107\n00:58:07,609 --> 00:58:08,769\nYeah.\n\n1108\n00:58:08,769 --> 00:58:19,390\nIn fact, we saw someone at the Central Market\nselling little triangle shaped Nasi Lemak.\n\n1109\n00:58:19,390 --> 00:58:29,709\nWhich is wrapped in a banana leaf and yeah\nthat looked tempting as well too.\n\n1110\n00:58:29,709 --> 00:58:39,789\nSo you can get noodles, you can get rice,\nyou can get roti.\n\n1111\n00:58:39,789 --> 00:58:41,670\nThere is plenty of variety.\n\n1112\n00:58:41,670 --> 00:58:43,479\nAnd that is what makes it awesome here.\n\n1113\n00:58:43,479 --> 00:58:44,479\nYeah.\n\n1114\n00:58:44,479 --> 00:58:45,479\nAlright, off to go sightseeing.\n\n1115\n00:58:45,479 --> 00:58:46,479\nTata.\n\n1116\n00:58:46,479 --> 00:58:47,479\nCiao.\n\n1117\n00:58:47,479 --> 00:58:48,479\nWelcome to Chinatown!\n\n1118\n00:58:48,479 --> 00:58:50,470\nYeah, so we're in Kuala Lumpur in Chinatown.\n\n1119\n00:58:50,470 --> 00:58:52,019\nThis is where we're staying.\n\n1120\n00:58:52,019 --> 00:58:53,019\nYes.\n\n1121\n00:58:53,019 --> 00:58:54,019\nWe're hungry.\n\n1122\n00:58:54,019 --> 00:58:59,869\nWe're craving some street food and this is\njust the place to check it out.\n\n1123\n00:58:59,869 --> 00:59:05,019\nYeah, so today we're going to be eating along\nJalan Petaling (茨厂街).\n\n1124\n00:59:05,019 --> 00:59:07,589\nYeah, Petaling Night Market Street (茨廠街).\n\n1125\n00:59:07,589 --> 00:59:11,559\nYeah, lots of food here and it is already\nbusy.\n\n1126\n00:59:11,559 --> 00:59:13,609\nThe sun has gone down so let's go get started.\n\n1127\n00:59:13,609 --> 00:59:14,609\nFood time.\n\n1128\n00:59:14,609 --> 00:59:15,910\nOkay, so we walked out of the hotel and we\nfound.\n\n1129\n00:59:15,910 --> 00:59:17,059\nWe found something right away.\n\n1130\n00:59:17,059 --> 00:59:18,059\nOh yeah.\n\n1131\n00:59:18,059 --> 00:59:20,779\nIt is claypot chicken rice and it looks so\ngood from across the street.\n\n1132\n00:59:20,779 --> 00:59:22,160\nIt is cooking right behind us.\n\n1133\n00:59:22,160 --> 00:59:23,160\nLiterally right behind us.\n\n1134\n00:59:23,160 --> 00:59:24,160\nIt looks so good.\n\n1135\n00:59:24,160 --> 00:59:25,499\nWe can't wait for it to arrive.\n\n1136\n00:59:25,499 --> 00:59:28,920\nIn the meantime you've got yourself a local\niced tea.\n\n1137\n00:59:28,920 --> 00:59:29,920\nIce tea.\n\n1138\n00:59:29,920 --> 00:59:30,920\nIt is so hot out.\n\n1139\n00:59:30,920 --> 00:59:33,049\nI tried a little bit of it already.\n\n1140\n00:59:33,049 --> 00:59:35,450\nIt is quite sweet.\n\n1141\n00:59:35,450 --> 00:59:41,140\nAlright, the claypot chicken rice (砂煲鸡饭)\nis here.\n\n1142\n00:59:41,140 --> 00:59:43,349\nCheck it out.\n\n1143\n00:59:43,349 --> 00:59:49,670\nIt is served in like this claypot itself so\nI'm being very careful not to touch it because\n\n1144\n00:59:49,670 --> 00:59:55,609\nI have a feeling this would burn.\n\n1145\n00:59:55,609 --> 00:59:59,569\nSo there you go.\n\n1146\n00:59:59,569 --> 01:00:01,189\nIt is a huge portion.\n\n1147\n01:00:01,189 --> 01:00:03,989\nI'm glad we ordered just one.\n\n1148\n01:00:03,989 --> 01:00:08,660\nThere is no way I could eat all of that.\n\n1149\n01:00:08,660 --> 01:00:11,449\nI have to say the aroma.\n\n1150\n01:00:11,449 --> 01:00:15,220\nThe smell coming out of there is it just smells\namazing.\n\n1151\n01:00:15,220 --> 01:00:17,519\nI don't know how it is going to taste but\nit just smells so good.\n\n1152\n01:00:17,519 --> 01:00:19,459\nAnd let me serve some up for you.\n\n1153\n01:00:19,459 --> 01:00:20,459\nThank you.\n\n1154\n01:00:20,459 --> 01:00:21,459\nAppreciate that.\n\n1155\n01:00:21,459 --> 01:00:22,459\nFor the Mister.\n\n1156\n01:00:22,459 --> 01:00:28,630\nOkay, and if my voice sounds a little washed\nout it is because I have a fan blowing next\n\n1157\n01:00:28,630 --> 01:00:34,559\nto my head right now.\n\n1158\n01:00:34,559 --> 01:00:35,989\nI do apologize guys.\n\n1159\n01:00:35,989 --> 01:00:38,589\nLet's get some chicken, some rice.\n\n1160\n01:00:38,589 --> 01:00:39,589\nHere we go.\n\n1161\n01:00:39,589 --> 01:00:40,859\nHow is that?\n\n1162\n01:00:40,859 --> 01:00:41,859\nWow.\n\n1163\n01:00:41,859 --> 01:00:42,859\nIt is super hot.\n\n1164\n01:00:42,859 --> 01:00:43,859\nOh my gosh.\n\n1165\n01:00:43,859 --> 01:00:44,859\nThat is really good.\n\n1166\n01:00:44,859 --> 01:00:45,859\nI'm just staring over there because they're\nmaking it right now.\n\n1167\n01:00:45,859 --> 01:00:52,749\nI have no idea what went in to the sauce but\nit is amazing.\n\n1168\n01:00:52,749 --> 01:00:57,970\nIt is really good and it also has some chives\nin there.\n\n1169\n01:00:57,970 --> 01:00:59,529\nAnd the chicken is super tender and juicy.\n\n1170\n01:00:59,529 --> 01:01:00,529\nThis is really nice.\n\n1171\n01:01:00,529 --> 01:01:02,049\nI'm so excited to try this now.\n\n1172\n01:01:02,049 --> 01:01:04,140\nI'm going to blow on it.\n\n1173\n01:01:04,140 --> 01:01:07,130\nBecause you pre-warned me about it being too\nhot.\n\n1174\n01:01:07,130 --> 01:01:08,130\nYeah!\n\n1175\n01:01:08,130 --> 01:01:09,130\nPretty good right?\n\n1176\n01:01:09,130 --> 01:01:10,130\nYeah, it is really amazing.\n\n1177\n01:01:10,130 --> 01:01:11,549\nYou know what it actually kind of reminds\nme.\n\n1178\n01:01:11,549 --> 01:01:15,869\nIt reminds me a little bit of the glutinous\nrice wrappers we were having as dim sum.\n\n1179\n01:01:15,869 --> 01:01:20,609\nIt sort of has a similar consistency but obviously\nthe sauce is different.\n\n1180\n01:01:20,609 --> 01:01:21,609\nYeah.\n\n1181\n01:01:21,609 --> 01:01:25,089\nIt is just a very flavorful rice.\n\n1182\n01:01:25,089 --> 01:01:26,089\nYeah.\n\n1183\n01:01:26,089 --> 01:01:33,430\nReally good quality chicken and I think just\nthe fact that it is cooked in a claypot there\n\n1184\n01:01:33,430 --> 01:01:37,700\nis an extra I don't know like element of quality\nto this.\n\n1185\n01:01:37,700 --> 01:01:38,700\nYeah.\n\n1186\n01:01:38,700 --> 01:01:39,700\nYou know.\n\n1187\n01:01:39,700 --> 01:01:45,299\nI mean I wouldn't say it is quite as sticky\nas the wrapper rice.\n\n1188\n01:01:45,299 --> 01:01:53,130\nNo, it is not as sticky but it just has like\nthat amount of flavor.\n\n1189\n01:01:53,130 --> 01:01:54,209\nYeah, it is good.\n\n1190\n01:01:54,209 --> 01:02:05,680\nf\nAnd just look at the size of this.\n\n1191\n01:02:05,680 --> 01:02:06,680\nI know.\n\n1192\n01:02:06,680 --> 01:02:10,650\nIt is massive.\n\n1193\n01:02:10,650 --> 01:02:14,500\nI feel like this is even way too big for two\npeople.\n\n1194\n01:02:14,500 --> 01:02:16,609\nAnd this is what we're starting off with.\n\n1195\n01:02:16,609 --> 01:02:17,609\nYeah.\n\n1196\n01:02:17,609 --> 01:02:18,609\nThere is more food ahead.\n\n1197\n01:02:18,609 --> 01:02:19,609\nI'm glad we're hungry.\n\n1198\n01:02:19,609 --> 01:02:27,979\nAnd from so many years of eating dolsot bibimbap\nwith the burned crispy rice in Korea, Sam\n\n1199\n01:02:27,979 --> 01:02:33,480\nhas been scratching the bottom of the claypot.\n\n1200\n01:02:33,480 --> 01:02:34,480\nBurnt rice.\n\n1201\n01:02:34,480 --> 01:02:36,299\nIt is always the best part.\n\n1202\n01:02:36,299 --> 01:02:39,769\nYeah, it is nice when it is crispy.\n\n1203\n01:02:39,769 --> 01:02:42,650\nCrispy rice at the bottom is the best part\nfor sure.\n\n1204\n01:02:42,650 --> 01:02:43,650\nMission accomplished.\n\n1205\n01:02:43,650 --> 01:02:45,309\nYeah, we took care of that.\n\n1206\n01:02:45,309 --> 01:02:48,609\nMostly Sam took care of that.\n\n1207\n01:02:48,609 --> 01:02:49,609\nYeah.\n\n1208\n01:02:49,609 --> 01:02:59,089\nSo in terms of price point it was 22 Ringgit\nwhich is about five bucks and that included\n\n1209\n01:02:59,089 --> 01:03:02,900\nthe massive portion of claypot rice (砂煲鸡饭)\nand also the drink that we shared.\n\n1210\n01:03:02,900 --> 01:03:08,349\nAlright, so let's move on to snack number\ntwo.\n\n1211\n01:03:08,349 --> 01:03:09,349\nYeah.\n\n1212\n01:03:09,349 --> 01:03:14,849\nSo it is not just about the street food at\nthis market.\n\n1213\n01:03:14,849 --> 01:03:18,549\nYou can also buy lots of knock-offs of everything.\n\n1214\n01:03:18,549 --> 01:03:19,549\nShoes.\n\n1215\n01:03:19,549 --> 01:03:20,549\nPurses.\n\n1216\n01:03:20,549 --> 01:03:21,549\nWatches.\n\n1217\n01:03:21,549 --> 01:03:22,549\nShirts.\n\n1218\n01:03:22,549 --> 01:03:23,549\nMakeup.\n\n1219\n01:03:23,549 --> 01:03:28,189\nSo we just popped in to a food centre here\nin the heart of Chinatown and we are ordering\n\n1220\n01:03:28,189 --> 01:03:29,489\nmore food.\n\n1221\n01:03:29,489 --> 01:03:38,069\nWe are having fried kway teow (炒粿條 - 炒粿条)\nand this is a noodle dish that is cooked at\n\n1222\n01:03:38,069 --> 01:03:39,140\nreally high heat.\n\n1223\n01:03:39,140 --> 01:03:44,339\nApparently, Sam ordered two different types\nof noodles so it is going to be a mix of thin\n\n1224\n01:03:44,339 --> 01:03:46,319\nnoodles and really thick noodles.\n\n1225\n01:03:46,319 --> 01:03:52,709\nUm, and yeah it is cooked with soy sauce,\nchili, chives, beansprouts and we'll see what\n\n1226\n01:03:52,709 --> 01:03:55,329\nelse is in there once the food actually arrives.\n\n1227\n01:03:55,329 --> 01:04:06,439\nSo waiting for \nthe noodles and cooling down with some beer.\n\n1228\n01:04:06,439 --> 01:04:07,439\nAbsolutely.\n\n1229\n01:04:07,439 --> 01:04:08,439\nCheers!\n\n1230\n01:04:08,439 --> 01:04:09,439\nIt is a must in KL.\n\n1231\n01:04:09,439 --> 01:04:10,439\nI mean it gets so hot and humid.\n\n1232\n01:04:10,439 --> 01:04:16,240\nHaving a beer while you know wandering around\nthe night market.\n\n1233\n01:04:16,240 --> 01:04:24,619\nThat is kind of a must for me.\n\n1234\n01:04:24,619 --> 01:04:32,459\nThe fried kway teow (炒粿條 - 炒粿条)\nhas arrived.\n\n1235\n01:04:32,459 --> 01:04:41,329\nYes, so excited about this.\n\n1236\n01:04:41,329 --> 01:04:46,769\nSo take a look down here.\n\n1237\n01:04:46,769 --> 01:04:49,469\nSo the nice lady who took my order she asked\nme if I would like to have the thin noodles\n\n1238\n01:04:49,469 --> 01:04:50,469\nlike this.\n\n1239\n01:04:50,469 --> 01:04:51,469\nLike so.\n\n1240\n01:04:51,469 --> 01:04:59,699\nAnd I said yes and she also asked me if I\nwould like to have the thicker noodles.\n\n1241\n01:04:59,699 --> 01:05:01,559\nAnd I said yes.\n\n1242\n01:05:01,559 --> 01:05:07,160\nSo we got a combination of the two.\n\n1243\n01:05:07,160 --> 01:05:17,539\nSo yeah, I'm seeing beansprouts, I'm seeing\ncooked egg.\n\n1244\n01:05:17,539 --> 01:05:33,489\nI did ask for a fried egg to be added to this.\n\n1245\n01:05:33,489 --> 01:05:57,239\nAnd yeah, it is dark in color from the soy\nsauce.\n\n1246\n01:05:57,239 --> 01:06:02,109\nLots of chili flakes.\n\n1247\n01:06:02,109 --> 01:06:09,259\nLots of chili flakes too.\n\n1248\n01:06:09,259 --> 01:06:25,900\nAnd of course we have festive Christmas music\nhappening because it is December.\n\n1249\n01:06:25,900 --> 01:06:30,109\nMan, that is really good.\n\n1250\n01:06:30,109 --> 01:06:44,969\nThis is like a classic staple noodle dish\nin Malaysia.\n\n1251\n01:06:44,969 --> 01:06:46,459\nYeah.\n\n1252\n01:06:46,459 --> 01:06:53,890\nIt is just so good.\n\n1253\n01:06:53,890 --> 01:06:58,349\nSuch reliable food.\n\n1254\n01:06:58,349 --> 01:07:24,019\nYou can have it on the street, you can have\nit in a restaurant, you can have it in a food\n\n1255\n01:07:24,019 --> 01:07:32,839\ncentre like we're doing right now.\n\n1256\n01:07:32,839 --> 01:07:40,959\nIt is always good.\n\n1257\n01:07:40,959 --> 01:07:47,049\nAlright, my turn.\n\n1258\n01:07:47,049 --> 01:07:55,170\nMan, this is tricky.\n\n1259\n01:07:55,170 --> 01:08:09,380\nAre you forgetting how to use chopsticks?\n\n1260\n01:08:09,380 --> 01:08:13,446\nI promise I know how to use chopsticks.\n\n1261\n01:08:13,446 --> 01:08:14,446\nIt is just noodles.\n\n1262\n01:08:14,446 --> 01:08:15,446\nI can't do it.\n\n1263\n01:08:15,446 --> 01:08:16,960\nAlso, let me show off my henna.\n\n1264\n01:08:16,960 --> 01:08:18,020\nIt is still intact guys.\n\n1265\n01:08:18,020 --> 01:08:19,020\nOne day latter.\n\n1266\n01:08:19,020 --> 01:08:20,020\nAll the way.\n\n1267\n01:08:20,020 --> 01:08:30,040\nOh what fun it is to ride in one horse open\nsleigh.\n\n1268\n01:08:30,040 --> 01:08:31,250\nHey!\n\n1269\n01:08:31,250 --> 01:08:33,679\nJingle bells.\n\n1270\n01:08:33,679 --> 01:08:37,319\nThat is good.\n\n1271\n01:08:37,319 --> 01:08:40,969\nIsn't that good?\n\n1272\n01:08:40,969 --> 01:08:41,969\nIt is really nice.\n\n1273\n01:08:41,969 --> 01:08:42,969\nYeah.\n\n1274\n01:08:42,969 --> 01:08:43,969\nYou know what?\n\n1275\n01:08:43,969 --> 01:08:47,009\nThis isn't a great thing to admit but I like\nthe greasy aspect of it too.\n\n1276\n01:08:47,009 --> 01:08:49,400\nIt is nice and greasy.\n\n1277\n01:08:49,400 --> 01:08:50,400\nYeah.\n\n1278\n01:08:50,400 --> 01:08:51,400\nDo you agree?\n\n1279\n01:08:51,400 --> 01:08:56,659\nWell Sam finished off all the food and the\nlady who cooked it up seemed very impressed\n\n1280\n01:08:56,659 --> 01:08:58,420\nto see an empty plate.\n\n1281\n01:08:58,420 --> 01:09:03,449\nYeah, she came over and she said how did you\nlike that?\n\n1282\n01:09:03,449 --> 01:09:04,699\nIt was good.\n\n1283\n01:09:04,699 --> 01:09:19,839\nAnd I ate about eighty percent of it so yeah\nI would know.\n\n1284\n01:09:19,839 --> 01:09:26,770\nI'm so full.\n\n1285\n01:09:26,770 --> 01:09:50,950\nWe're only on the second dish but.\n\n1286\n01:09:50,950 --> 01:10:15,130\nWe've been eating so much in Malaysia.\n\n1287\n01:10:15,130 --> 01:10:51,539\nWe have been and that first dish we had the\nclaypot rice was quite filling in a big portion.\n\n1288\n01:10:51,539 --> 01:10:53,579\nBut I've still got some room.\n\n1289\n01:10:53,579 --> 01:11:01,060\nWe're going to hit the streets and get some\nmore tasty treats.\n\n1290\n01:11:01,060 --> 01:11:05,800\nBut first tell us the price.\n\n1291\n01:11:05,800 --> 01:11:08,960\nHow must was it?\n\n1292\n01:11:08,960 --> 01:11:21,599\nOh right, so that was 5.50 Ringgit which is\nabout at present exchange about a dollar,\n\n1293\n01:11:21,599 --> 01:11:27,130\na dollar twenty a dollar twenty five.\n\n1294\n01:11:27,130 --> 01:11:28,130\nYeah.\n\n1295\n01:11:28,130 --> 01:11:35,820\nSo super affordable, delicious and reliable\nfood here in KL.\n\n1296\n01:11:35,820 --> 01:11:46,030\nAnd was that the small portion or the large?\n\n1297\n01:11:46,030 --> 01:11:47,770\nThat was the small.\n\n1298\n01:11:47,770 --> 01:11:53,810\nAlright, so you can get an even bigger noodle\nportion.\n\n1299\n01:11:53,810 --> 01:11:54,810\nYeah.\n\n1300\n01:11:54,810 --> 01:11:58,389\nIt doesn't cost that much more to upgrade\nto large.\n\n1301\n01:11:58,389 --> 01:12:06,340\nI think it is like another dollar or two Ringgit.\n\n1302\n01:12:06,340 --> 01:12:08,969\nAn extra Ringgit.\n\n1303\n01:12:08,969 --> 01:12:09,969\nYeah.\n\n1304\n01:12:09,969 --> 01:12:10,969\nYeah.\n\n1305\n01:12:10,969 --> 01:12:14,219\nAlright, let's keep moving.\n\n1306\n01:12:14,219 --> 01:12:15,219\nSugarcane!\n\n1307\n01:12:15,219 --> 01:12:16,219\nJuice.\n\n1308\n01:12:16,219 --> 01:12:24,460\nSo we found a quiet little corner in this\ninsane market.\n\n1309\n01:12:24,460 --> 01:12:32,739\nI think the only reason we have a quiet corner\nis because whoever runs this stand has gone\n\n1310\n01:12:32,739 --> 01:12:33,739\nhome.\n\n1311\n01:12:33,739 --> 01:12:38,360\nAnd now they're just piling garbage here.\n\n1312\n01:12:38,360 --> 01:12:43,270\nSo here we are enjoying some juice.\n\n1313\n01:12:43,270 --> 01:12:46,080\nFreshly pressed sugarcane juice.\n\n1314\n01:12:46,080 --> 01:12:47,080\nWow.\n\n1315\n01:12:47,080 --> 01:12:48,890\nIs that good?\n\n1316\n01:12:48,890 --> 01:12:49,890\nYeah.\n\n1317\n01:12:49,890 --> 01:12:51,000\nNaturally sweet?\n\n1318\n01:12:51,000 --> 01:12:52,000\nYeah?\n\n1319\n01:12:52,000 --> 01:12:53,000\nMmmm.\n\n1320\n01:12:53,000 --> 01:13:00,290\nI don't know if I've ever had this before?\n\n1321\n01:13:00,290 --> 01:13:01,619\nAre you serious?\n\n1322\n01:13:01,619 --> 01:13:02,619\nYeah.\n\n1323\n01:13:02,619 --> 01:13:03,840\nOh, I've done this.\n\n1324\n01:13:03,840 --> 01:13:05,620\nI have done this.\n\n1325\n01:13:05,620 --> 01:13:07,159\nThis is really good.\n\n1326\n01:13:07,159 --> 01:13:11,340\nIt is like super sweet but it is so natural\nat the same time.\n\n1327\n01:13:11,340 --> 01:13:12,340\nYeah.\n\n1328\n01:13:12,340 --> 01:13:13,340\nIt doesn't feel processed.\n\n1329\n01:13:13,340 --> 01:13:14,340\nMmmm.\n\n1330\n01:13:14,340 --> 01:13:15,340\nCheers!\n\n1331\n01:13:15,340 --> 01:13:16,340\nSo yet another attempt for me to cool down\na bit.\n\n1332\n01:13:16,340 --> 01:13:17,340\nYeah.\n\n1333\n01:13:17,340 --> 01:13:24,160\nSo far we've had iced tea, you had beer, now\nsugarcane juice.\n\n1334\n01:13:24,160 --> 01:13:26,380\nWhat is next?\n\n1335\n01:13:26,380 --> 01:13:29,199\nWe're running out of drinks to try.\n\n1336\n01:13:29,199 --> 01:13:40,010\nI have seen some coconuts.\n\n1337\n01:13:40,010 --> 01:13:45,420\nBut yeah.\n\n1338\n01:13:45,420 --> 01:13:56,239\nBut we're still thirsty.\n\n1339\n01:13:56,239 --> 01:14:03,030\nThat is the thing.\n\n1340\n01:14:03,030 --> 01:14:17,199\nIt doesn't matter how much we guzzle we're\nalways thirsty here.\n\n1341\n01:14:17,199 --> 01:14:19,770\nYeah, exactly.\n\n1342\n01:14:19,770 --> 01:14:27,500\nSo yeah, this is pretty good.\n\n1343\n01:14:27,500 --> 01:14:30,280\nLike you said very naturally sweet.\n\n1344\n01:14:30,280 --> 01:14:31,280\nMmmhmm.\n\n1345\n01:14:31,280 --> 01:14:46,119\nAnd it came to 3.50 Ringgit for the small\none.\n\n1346\n01:14:46,119 --> 01:14:54,230\nSo that is about 75 or 80 cents right now.\n\n1347\n01:14:54,230 --> 01:14:59,070\nSo yeah, cheap under a dollar and refreshing\nnaturally good.\n\n1348\n01:14:59,070 --> 01:15:00,789\nI like it.\n\n1349\n01:15:00,789 --> 01:15:04,150\nI love the name of these.\n\n1350\n01:15:04,150 --> 01:15:11,239\nWe have wife cake (老婆餅 - 老婆饼)\nand husband we have husband cake (老公饼).\n\n1351\n01:15:11,239 --> 01:15:14,010\nSo Sam here is going to sample a wife cake\n(老婆餅 - 老婆饼).\n\n1352\n01:15:14,010 --> 01:15:15,090\nA wife cake.\n\n1353\n01:15:15,090 --> 01:15:16,090\nAnd I believe there is melon inside of it.\n\n1354\n01:15:16,090 --> 01:15:17,090\nI'm just going to take an enormous bite.\n\n1355\n01:15:17,090 --> 01:15:18,090\nSo it looks like a golden puff pastry.\n\n1356\n01:15:18,090 --> 01:15:19,090\nMmm.\n\n1357\n01:15:19,090 --> 01:15:20,090\nOh it looks flaky too.\n\n1358\n01:15:20,090 --> 01:15:21,090\nMmmm.\n\n1359\n01:15:21,090 --> 01:15:22,090\nYeah.\n\n1360\n01:15:22,090 --> 01:15:23,090\nYou can taste that melon.\n\n1361\n01:15:23,090 --> 01:15:24,090\nReally flaky on the outside.\n\n1362\n01:15:24,090 --> 01:15:25,090\nIt is kind of sweet but not that sweet.\n\n1363\n01:15:25,090 --> 01:15:26,090\nLike I thought it would be sweeter than this.\n\n1364\n01:15:26,090 --> 01:15:27,090\nAnd it is um very buttery and flaky on the\noutside and then you have that kind of nice\n\n1365\n01:15:27,090 --> 01:15:28,090\nchewy melon in the middle.\n\n1366\n01:15:28,090 --> 01:15:29,090\nIf we were feeling hungrier we would have\nalso ordered a husband cake.\n\n1367\n01:15:29,090 --> 01:15:30,090\nYeah, we're just getting too full at this\npoint.\n\n1368\n01:15:30,090 --> 01:15:31,090\nBut you know we're stuffed and we're still\nnot finished.\n\n1369\n01:15:31,090 --> 01:15:32,090\nHuh.\n\n1370\n01:15:32,090 --> 01:15:33,090\nSo yeah, this shop has a lot of different\npastries.\n\n1371\n01:15:33,090 --> 01:15:34,090\nThey are mostly Hong Kong style.\n\n1372\n01:15:34,090 --> 01:15:35,090\nMmmm.\n\n1373\n01:15:35,090 --> 01:15:36,090\nYou're right.\n\n1374\n01:15:36,090 --> 01:15:37,090\nI was expecting more sugar for some reason.\n\n1375\n01:15:37,090 --> 01:15:38,090\nIt is sweet but like mildly sweet.\n\n1376\n01:15:38,090 --> 01:15:39,090\nYeah.\n\n1377\n01:15:39,090 --> 01:15:40,090\nHmmm.\n\n1378\n01:15:40,090 --> 01:15:41,090\nInteresting.\n\n1379\n01:15:41,090 --> 01:15:42,090\nAnd how much were they?\n\n1380\n01:15:42,090 --> 01:15:43,090\n1.80 Ringgit.\n\n1381\n01:15:43,090 --> 01:15:44,090\nSo you're the mathematician.\n\n1382\n01:15:44,090 --> 01:15:45,090\nLa la lah.\n\n1383\n01:15:45,090 --> 01:15:46,090\nI don't know.\n\n1384\n01:15:46,090 --> 01:15:47,090\nThat is probably about 30 something cents.\n\n1385\n01:15:47,090 --> 01:15:48,090\n30 or 40 cents.\n\n1386\n01:15:48,090 --> 01:15:49,090\nThere you go.\n\n1387\n01:15:49,090 --> 01:15:50,090\nReally cheap.\n\n1388\n01:15:50,090 --> 01:15:51,090\nAnd they have even smaller ones.\n\n1389\n01:15:51,090 --> 01:15:52,090\nThese are super cheap.\n\n1390\n01:15:52,090 --> 01:15:53,090\n55 cents.\n\n1391\n01:15:53,090 --> 01:15:54,090\nWoah.\n\n1392\n01:15:54,090 --> 01:15:55,090\nOkay.\n\n1393\n01:15:55,090 --> 01:15:56,090\nThis is our last snack of the night.\n\n1394\n01:15:56,090 --> 01:15:57,090\nAbsolute last.\n\n1395\n01:15:57,090 --> 01:15:58,090\nAnd yeah, I was pretty much already full and\nI'm like okay I'll try one more thing.\n\n1396\n01:15:58,090 --> 01:15:59,090\nSo we're getting a small little ice cream.\n\n1397\n01:15:59,090 --> 01:16:00,090\nRed bean coconut milk ice cream.\n\n1398\n01:16:00,090 --> 01:16:01,090\nIt was only 2 Ringgit.\n\n1399\n01:16:01,090 --> 01:16:02,090\nSo like something like 40 cents.\n\n1400\n01:16:02,090 --> 01:16:03,090\nSo cheap.\n\n1401\n01:16:03,090 --> 01:16:04,090\nI figured why not?\n\n1402\n01:16:04,090 --> 01:16:05,090\nSo let's try it.\n\n1403\n01:16:05,090 --> 01:16:06,090\nMmmm.\n\n1404\n01:16:06,090 --> 01:16:07,090\nWow.\n\n1405\n01:16:07,090 --> 01:16:08,090\nThat is good.\n\n1406\n01:16:08,090 --> 01:16:09,090\nYeah?\n\n1407\n01:16:09,090 --> 01:16:10,090\nYeah.\n\n1408\n01:16:10,090 --> 01:16:11,090\nYou taste the coconut milk and you do taste\nthe red bean as well.\n\n1409\n01:16:11,090 --> 01:16:12,090\nAs you would expect.\n\n1410\n01:16:12,090 --> 01:16:13,090\nBut I mean it is nice to see.\n\n1411\n01:16:13,090 --> 01:16:14,090\nI don't know sometimes a food claims to be\nsomething it is not.\n\n1412\n01:16:14,090 --> 01:16:15,090\nOh it should taste like this but it doesn't\ntaste anything like it.\n\n1413\n01:16:15,090 --> 01:16:16,090\nThis tastes exactly how it should taste like.\n\n1414\n01:16:16,090 --> 01:16:17,090\nCoconut milk.\n\n1415\n01:16:17,090 --> 01:16:18,090\nRich coconut milk and then lots of sugar and\nthen the beans.\n\n1416\n01:16:18,090 --> 01:16:19,090\nGood stuff.\n\n1417\n01:16:19,090 --> 01:16:20,090\nGood stuff.\n\n1418\n01:16:20,090 --> 01:16:21,090\nAlright.\n\n1419\n01:16:21,090 --> 01:16:22,090\nFood adventures over!\n\n1420\n01:16:22,090 --> 01:16:23,090\nFood adventure over.\n\n1421\n01:16:23,090 --> 01:16:24,090\nWoah.\n\n1422\n01:16:24,090 --> 01:16:25,090\nAlright, so we've been at the market for about\nan hour and a half.\n\n1423\n01:16:25,090 --> 01:16:26,090\nYeah.\n\n1424\n01:16:26,090 --> 01:16:27,090\nI don't know if you can see but we are glistening\nright now.\n\n1425\n01:16:27,090 --> 01:16:28,090\nLike there is some serious glow happening.\n\n1426\n01:16:28,090 --> 01:16:29,090\nYeah.\n\n1427\n01:16:29,090 --> 01:16:30,090\nI don't know if that is like the meat sweats\nor just the temperature or the two things\n\n1428\n01:16:30,090 --> 01:16:31,090\ncombined.\n\n1429\n01:16:31,090 --> 01:16:32,090\nI'm pretty sure it is both.\n\n1430\n01:16:32,090 --> 01:16:33,090\nAnyways, calling that a night here from Kuala\nLumpur.\n\n1431\n01:16:33,090 --> 01:16:34,090\nYeah.\n\n1432\n01:16:34,090 --> 01:16:35,090\nDefinitely, definitely if you're visiting\nthis city get in to the street food.\n\n1433\n01:16:35,090 --> 01:16:36,090\nIt is fantastic and it is cheap and it is\nfun.\n\n1434\n01:16:36,090 --> 01:16:37,090\nIt is a great way to spend a night out.\n\n1435\n01:16:37,090 --> 01:16:38,090\nYeah, and we'll see you with more food videos\nsoon.\n\n1436\n01:16:38,090 --> 01:16:39,090\nBye bye.\n\n1437\n01:16:39,090 --> 01:16:40,090\nWell good morning good morning.\n\n1438\n01:16:40,090 --> 01:16:41,090\nToday we are having a late breakfast.\n\n1439\n01:16:41,090 --> 01:16:42,090\nIt is probably close to ten in the morning\nand we're at a place called Old Town White\n\n1440\n01:16:42,090 --> 01:16:43,090\nCoffee.\n\n1441\n01:16:43,090 --> 01:16:44,090\nSo we're going to be having Nasi Lemak which\nis one of the national dishes of Malaysia.\n\n1442\n01:16:44,090 --> 01:16:45,090\nAnd it basically consists of rice cooked in\ncoconut milk.\n\n1443\n01:16:45,090 --> 01:16:46,090\nSteamed with coconut milk.\n\n1444\n01:16:46,090 --> 01:16:47,090\nSo that should be really tasty.\n\n1445\n01:16:47,090 --> 01:16:48,090\nWe've ordered two different varities.\n\n1446\n01:16:48,090 --> 01:16:49,090\nSam already has his white coffee here so he'll\nbe having that.\n\n1447\n01:16:49,090 --> 01:16:50,090\nAnd you have?\n\n1448\n01:16:50,090 --> 01:16:51,090\nAnd I got I forget what I got.\n\n1449\n01:16:51,090 --> 01:16:52,090\nSomething with lime.\n\n1450\n01:16:52,090 --> 01:16:53,090\nLime juice?\n\n1451\n01:16:53,090 --> 01:16:54,090\nLime tea?\n\n1452\n01:16:54,090 --> 01:16:55,090\nLime juice?\n\n1453\n01:16:55,090 --> 01:16:56,090\nI had a sip of it and it has a natural nice\nlime flavor.\n\n1454\n01:16:56,090 --> 01:16:57,090\nOh la lah.\n\n1455\n01:16:57,090 --> 01:16:58,090\nSo try that out.\n\n1456\n01:16:58,090 --> 01:16:59,090\nReally sour.\n\n1457\n01:16:59,090 --> 01:17:00,090\nThat will wake you up in the morning.\n\n1458\n01:17:00,090 --> 01:17:01,090\nYeah.\n\n1459\n01:17:01,090 --> 01:17:02,090\nSo considering the name of this restaurant.\n\n1460\n01:17:02,090 --> 01:17:03,090\nIt is called OldTown White Coffee.\n\n1461\n01:17:03,090 --> 01:17:04,090\nAnd the reason we're laughing is because I\nscrewed this up on the previous clip.\n\n1462\n01:17:04,090 --> 01:17:05,090\nIt is called Old Town White Coffee and white\ncoffee is basically it is a coffee that originated\n\n1463\n01:17:05,090 --> 01:17:06,090\nfrom the city of Ipoh.\n\n1464\n01:17:06,090 --> 01:17:07,090\nSo if you're traveling from Kuala Lumpur to\nPenang you're going to pass along.\n\n1465\n01:17:07,090 --> 01:17:08,090\nProbably pass thorugh there.\n\n1466\n01:17:08,090 --> 01:17:09,090\nYeah, you're going to pass along that it is\non the west side of Malaysia.\n\n1467\n01:17:09,090 --> 01:17:10,090\nAnyways um the coffee is really cool because\nit has condensed milk.\n\n1468\n01:17:10,090 --> 01:17:11,090\nIt is made with condensed milk.\n\n1469\n01:17:11,090 --> 01:17:12,090\nYeah, to sweeten it.\n\n1470\n01:17:12,090 --> 01:17:13,090\nAnd it is a lighter roast as well.\n\n1471\n01:17:13,090 --> 01:17:14,090\nYeah, exactly.\n\n1472\n01:17:14,090 --> 01:17:15,090\nYou can even see that in the color.\n\n1473\n01:17:15,090 --> 01:17:16,090\nIt is a uniquely Malaysian coffee.\n\n1474\n01:17:16,090 --> 01:17:17,090\nSo let's try that.\n\n1475\n01:17:17,090 --> 01:17:18,090\nWere you about to say Manilan?\n\n1476\n01:17:18,090 --> 01:17:19,090\nIt is a Manilan coffee!\n\n1477\n01:17:19,090 --> 01:17:20,090\nIt is a Manilin coffee.\n\n1478\n01:17:20,090 --> 01:17:21,090\nNo.\n\n1479\n01:17:21,090 --> 01:17:22,090\nWe are struggling this morning.\n\n1480\n01:17:22,090 --> 01:17:23,090\nWe've just woken up.\n\n1481\n01:17:23,090 --> 01:17:24,090\nEnglish words are not being spoken.\n\n1482\n01:17:24,090 --> 01:17:25,090\nYeah but at least your first language is Spanish.\n\n1483\n01:17:25,090 --> 01:17:26,090\nI don't have a default language to fall back\non.\n\n1484\n01:17:26,090 --> 01:17:27,090\nWhen I'm not speaking English well there is\nnothing else to fall back on.\n\n1485\n01:17:27,090 --> 01:17:28,090\nSo anyways what I wanted to say it has a nice\nrich, frothy texture.\n\n1486\n01:17:28,090 --> 01:17:29,090\nThere we go.\n\n1487\n01:17:29,090 --> 01:17:30,090\nYou can definitely taste the condensed milk\nand you can also taste the sugar that has\n\n1488\n01:17:30,090 --> 01:17:31,090\nbeen added in as well.\n\n1489\n01:17:31,090 --> 01:17:32,090\nBut yeah, it is a lighter roast and it doesn't\nhave that strong like overpowering coffee\n\n1490\n01:17:32,090 --> 01:17:33,090\ntaste.\n\n1491\n01:17:33,090 --> 01:17:34,090\nBitterness.\n\n1492\n01:17:34,090 --> 01:17:35,090\nYeah, it doesn't have that bitterness and\nit is a little bit more palattable and it\n\n1493\n01:17:35,090 --> 01:17:36,090\ngoes down a little bit easier.\n\n1494\n01:17:36,090 --> 01:17:37,090\nYeah, so we have a bit of a funny situation\non our hands.\n\n1495\n01:17:37,090 --> 01:17:38,090\nWhat is that?\n\n1496\n01:17:38,090 --> 01:17:39,090\nSo we ordered two mains and dessert.\n\n1497\n01:17:39,090 --> 01:17:40,090\nWe were hoping the dessert would come after\nbut it was the first thing to show up.\n\n1498\n01:17:40,090 --> 01:17:41,090\nHaha.\n\n1499\n01:17:41,090 --> 01:17:42,090\nAnd it is made with ice so this is going to\nstart melting which means we have to eat it\n\n1500\n01:17:42,090 --> 01:17:43,090\nfirst now.\n\n1501\n01:17:43,090 --> 01:17:44,090\nIn fact, it already is melting.\n\n1502\n01:17:44,090 --> 01:17:45,090\nYeah, look it is like soupy.\n\n1503\n01:17:45,090 --> 01:17:46,090\nUm, so anyways this is Cendol and basically\nit is ice with coconut milk.\n\n1504\n01:17:46,090 --> 01:17:47,090\nIt has palm sugar which you can see in here.\n\n1505\n01:17:47,090 --> 01:17:48,090\nThen this green stringy stuff.\n\n1506\n01:17:48,090 --> 01:17:49,090\nIt can be made from rice flour or mung bean.\n\n1507\n01:17:49,090 --> 01:17:50,090\nWe also have some rice balls here at the bottom.\n\n1508\n01:17:50,090 --> 01:17:51,090\nYeah, and this I'm not entirely sure.\n\n1509\n01:17:51,090 --> 01:17:52,090\nOh, this is probably the red bean paste.\n\n1510\n01:17:52,090 --> 01:17:53,090\nYeah that would be it.\n\n1511\n01:17:53,090 --> 01:17:54,090\nAlright.\n\n1512\n01:17:54,090 --> 01:17:55,090\nOkay, so let's grab.\n\n1513\n01:17:55,090 --> 01:17:56,090\nAnd it is the best dessert slash drink that\nyou can have in Malaysia to cool down.\n\n1514\n01:17:56,090 --> 01:17:57,090\nEspecially mid-afternoon when you're like\ndying of the heat and humidity.\n\n1515\n01:17:57,090 --> 01:17:58,090\nHaha.\n\n1516\n01:17:58,090 --> 01:17:59,090\nMmmm.\n\n1517\n01:17:59,090 --> 01:18:00,090\nWhen you're walking around.\n\n1518\n01:18:00,090 --> 01:18:01,090\nThat is really nice.\n\n1519\n01:18:01,090 --> 01:18:02,090\nIs that nice?\n\n1520\n01:18:02,090 --> 01:18:03,090\nMmmm.\n\n1521\n01:18:03,090 --> 01:18:04,090\nSo refreshing isn't it?\n\n1522\n01:18:04,090 --> 01:18:05,090\nSo sweet and refreshing.\n\n1523\n01:18:05,090 --> 01:18:06,090\nI even think this is like coconut cream.\n\n1524\n01:18:06,090 --> 01:18:07,090\nIt is not even milk.\n\n1525\n01:18:07,090 --> 01:18:08,090\nIt is so rich and thick.\n\n1526\n01:18:08,090 --> 01:18:09,090\nOh wow.\n\n1527\n01:18:09,090 --> 01:18:10,090\nGood stuff huh?\n\n1528\n01:18:10,090 --> 01:18:11,090\nAnd then the palm sugar.\n\n1529\n01:18:11,090 --> 01:18:12,090\nPalm sugar.\n\n1530\n01:18:12,090 --> 01:18:13,090\nI have to say I really like palm sugar.\n\n1531\n01:18:13,090 --> 01:18:14,090\nYeah.\n\n1532\n01:18:14,090 --> 01:18:15,090\nWe've been having a lot of desserts and they\nusually bring you like this miniature picture\n\n1533\n01:18:15,090 --> 01:18:16,090\nfilled with palm sugar and I just pour it\nall over my desserts so let's just go all\n\n1534\n01:18:16,090 --> 01:18:17,090\nout.\n\n1535\n01:18:17,090 --> 01:18:18,090\nMmmmm.\n\n1536\n01:18:18,090 --> 01:18:19,090\nWell, we're starting off with something sweet.\n\n1537\n01:18:19,090 --> 01:18:20,090\nI can't say I mind really.\n\n1538\n01:18:20,090 --> 01:18:21,090\nDessert for breakfast.\n\n1539\n01:18:21,090 --> 01:18:22,090\nYeah, you know what?\n\n1540\n01:18:22,090 --> 01:18:23,090\nWe're that is not too much of a stretch for\nus.\n\n1541\n01:18:23,090 --> 01:18:24,090\nWe're the type of people that would eat dessert\nfor breakfast.\n\n1542\n01:18:24,090 --> 01:18:25,090\nWe've been known to have cake for breakfast.\n\n1543\n01:18:25,090 --> 01:18:26,090\nOh yeah.\n\n1544\n01:18:26,090 --> 01:18:27,090\nCheesecake, cheesecake for breakfast.\n\n1545\n01:18:27,090 --> 01:18:28,090\nOf course.\n\n1546\n01:18:28,090 --> 01:18:29,090\nWhy wouldn't you?\n\n1547\n01:18:29,090 --> 01:18:30,090\nIf it is available.\n\n1548\n01:18:30,090 --> 01:18:31,090\nHahaha.\n\n1549\n01:18:31,090 --> 01:18:32,090\nWhat do you think?\n\n1550\n01:18:32,090 --> 01:18:33,090\nYou're right.\n\n1551\n01:18:33,090 --> 01:18:34,090\nThat is really good.\n\n1552\n01:18:34,090 --> 01:18:35,090\nYeah.\n\n1553\n01:18:35,090 --> 01:18:36,090\nReally rich coconut taste which I love.\n\n1554\n01:18:36,090 --> 01:18:37,090\nAnd then just the refreshingness of the ice\nand then all of the other ingredients.\n\n1555\n01:18:37,090 --> 01:18:38,090\nI like the that there is some chewy components\nto it.\n\n1556\n01:18:38,090 --> 01:18:39,090\nLike the beans and also the little green strips.\n\n1557\n01:18:39,090 --> 01:18:40,090\nThose are really good.\n\n1558\n01:18:40,090 --> 01:18:41,090\nI can't say I've ever had Cendol with the\nlittle rice balls.\n\n1559\n01:18:41,090 --> 01:18:42,090\nThat is something new.\n\n1560\n01:18:42,090 --> 01:18:43,090\nAnd it kind of reminds me of the rice balls\nwe would have in South Korea.\n\n1561\n01:18:43,090 --> 01:18:44,090\nSo yeah, this is really refreshing.\n\n1562\n01:18:44,090 --> 01:18:45,090\nReally tasty and we do need to finish it before\nit melts.\n\n1563\n01:18:45,090 --> 01:18:46,090\nOkay, so we got two different kinds of Nasi\nLemak.\n\n1564\n01:18:46,090 --> 01:18:47,090\nYeah.\n\n1565\n01:18:47,090 --> 01:18:48,090\nSam, do you remember the name of yours?\n\n1566\n01:18:48,090 --> 01:18:49,090\nI better say it quickly.\n\n1567\n01:18:49,090 --> 01:18:50,090\nAyam Masakamara.\n\n1568\n01:18:50,090 --> 01:18:51,090\nAnd ayam means chicken.\n\n1569\n01:18:51,090 --> 01:18:52,090\nYes.\n\n1570\n01:18:52,090 --> 01:18:53,090\nAnd it looks like it has a kind of a I'm guessing\nit might be a spicy kind of gravy on top of\n\n1571\n01:18:53,090 --> 01:18:54,090\nit.\n\n1572\n01:18:54,090 --> 01:18:55,090\nSo I'm going to go for the chicken first.\n\n1573\n01:18:55,090 --> 01:18:56,090\nThat looks good.\n\n1574\n01:18:56,090 --> 01:18:57,090\nI'll have a bite of that.\n\n1575\n01:18:57,090 --> 01:18:58,090\nOh.\n\n1576\n01:18:58,090 --> 01:18:59,090\nMmmm.\n\n1577\n01:18:59,090 --> 01:19:00,090\nAt first you think it is just really sweet\nwith a lot of like uh ingredients and spices\n\n1578\n01:19:00,090 --> 01:19:01,090\nbut then it really hits you with the hot peppery\nspices as you're swallowing it.\n\n1579\n01:19:01,090 --> 01:19:02,090\nWoah.\n\n1580\n01:19:02,090 --> 01:19:03,090\nThat is spicy.\n\n1581\n01:19:03,090 --> 01:19:04,090\nAnd what else do you have on your plate?\n\n1582\n01:19:04,090 --> 01:19:05,090\nSo what else.\n\n1583\n01:19:05,090 --> 01:19:06,090\nI have coconut milk rice.\n\n1584\n01:19:06,090 --> 01:19:07,090\nSo it is rice that has been cooked in coconut\nmilk.\n\n1585\n01:19:07,090 --> 01:19:08,090\nAnd that is really really tasty.\n\n1586\n01:19:08,090 --> 01:19:09,090\nThat is probably my favorite part of a Nasi\nLemak.\n\n1587\n01:19:09,090 --> 01:19:10,090\nReally good.\n\n1588\n01:19:10,090 --> 01:19:11,090\nAnd then over here we have what appears to\nbe some crackers.\n\n1589\n01:19:11,090 --> 01:19:12,090\nSo I'm just going to use it as a little spoon.\n\n1590\n01:19:12,090 --> 01:19:13,090\nMmmm.\n\n1591\n01:19:13,090 --> 01:19:14,090\nThis is nice and light.\n\n1592\n01:19:14,090 --> 01:19:15,090\nSuper light.\n\n1593\n01:19:15,090 --> 01:19:16,090\nNot a strong taste there.\n\n1594\n01:19:16,090 --> 01:19:17,090\nAnd then over here we have the sambal.\n\n1595\n01:19:17,090 --> 01:19:18,090\nSambal.\n\n1596\n01:19:18,090 --> 01:19:19,090\nAnd that is supposed to be a spicy and sweet\nsauce.\n\n1597\n01:19:19,090 --> 01:19:20,090\nWe'll see how spicy it is.\n\n1598\n01:19:20,090 --> 01:19:21,090\nIt actually is.\n\n1599\n01:19:21,090 --> 01:19:22,090\nMmmmm.\n\n1600\n01:19:22,090 --> 01:19:23,090\nThat is really really good.\n\n1601\n01:19:23,090 --> 01:19:24,090\nYeah, it is spicy but it is really sweet too.\n\n1602\n01:19:24,090 --> 01:19:25,090\nIt is very very sweet.\n\n1603\n01:19:25,090 --> 01:19:26,090\nVery rich in its taste.\n\n1604\n01:19:26,090 --> 01:19:27,090\nAnd then cucumber.\n\n1605\n01:19:27,090 --> 01:19:28,090\nTo finish off we have some cucumber with it.\n\n1606\n01:19:28,090 --> 01:19:29,090\nSo yeah.\n\n1607\n01:19:29,090 --> 01:19:30,090\nI think the classic is actually supposed to\ncome with peanuts but maybe because we ordered\n\n1608\n01:19:30,090 --> 01:19:31,090\nchicken they didn't put the peanuts in it.\n\n1609\n01:19:31,090 --> 01:19:32,090\nYeah, that is what I think.\n\n1610\n01:19:32,090 --> 01:19:33,090\nI was hoping for those.\n\n1611\n01:19:33,090 --> 01:19:34,090\nThe roasted peanuts are really good.\n\n1612\n01:19:34,090 --> 01:19:35,090\nI like those.\n\n1613\n01:19:35,090 --> 01:19:36,090\nI know but the chicken is delicious though.\n\n1614\n01:19:36,090 --> 01:19:37,090\nOh yeah.\n\n1615\n01:19:37,090 --> 01:19:38,090\nAlright my turn.\n\n1616\n01:19:38,090 --> 01:19:39,090\nOkay, so I had initially ordered the tumeric\nchicken but they didn't have any!\n\n1617\n01:19:39,090 --> 01:19:40,090\nIt was gone.\n\n1618\n01:19:40,090 --> 01:19:41,090\nSo my backup plan was chicken curry.\n\n1619\n01:19:41,090 --> 01:19:42,090\nCurried chicken.\n\n1620\n01:19:42,090 --> 01:19:43,090\nHow do you say it?\n\n1621\n01:19:43,090 --> 01:19:44,090\nChicken curry.\n\n1622\n01:19:44,090 --> 01:19:45,090\nCurry chicken.\n\n1623\n01:19:45,090 --> 01:19:46,090\nCurry chicken.\n\n1624\n01:19:46,090 --> 01:19:47,090\nNo, I think it was chicken curry.\n\n1625\n01:19:47,090 --> 01:19:48,090\nMan, it is interchangeable.\n\n1626\n01:19:48,090 --> 01:19:49,090\nThe fat.\n\n1627\n01:19:49,090 --> 01:19:50,090\nI don't like the fat.\n\n1628\n01:19:50,090 --> 01:19:51,090\nThere I like my meat lean.\n\n1629\n01:19:51,090 --> 01:19:52,090\nSo I'll get a bit of this.\n\n1630\n01:19:52,090 --> 01:19:53,090\nI actually thought it would be kind of like\ndiced chicken in a thick curry.\n\n1631\n01:19:53,090 --> 01:19:54,090\nThat is what I'm used to when I order curry.\n\n1632\n01:19:54,090 --> 01:19:55,090\nLiked diced chicken breast.\n\n1633\n01:19:55,090 --> 01:19:56,090\nI know.\n\n1634\n01:19:56,090 --> 01:19:57,090\nGetting fancy.\n\n1635\n01:19:57,090 --> 01:19:58,090\nOkay, so let's just grab a bit of everything.\n\n1636\n01:19:58,090 --> 01:19:59,090\nChicken, rice and sambal.\n\n1637\n01:19:59,090 --> 01:20:00,090\nMmmmm.\n\n1638\n01:20:00,090 --> 01:20:01,090\nIs that good?\n\n1639\n01:20:01,090 --> 01:20:02,090\nWow.\n\n1640\n01:20:02,090 --> 01:20:03,090\nThe sauce kind of has a fishy flavor.\n\n1641\n01:20:03,090 --> 01:20:04,090\nIt does.\n\n1642\n01:20:04,090 --> 01:20:05,090\nYeah, it does.\n\n1643\n01:20:05,090 --> 01:20:06,090\nLike anchovies.\n\n1644\n01:20:06,090 --> 01:20:07,090\nI should have mentioned that.\n\n1645\n01:20:07,090 --> 01:20:08,090\nYeah.\n\n1646\n01:20:08,090 --> 01:20:09,090\nI wasn't.\n\n1647\n01:20:09,090 --> 01:20:10,090\nDefinitely.\n\n1648\n01:20:10,090 --> 01:20:11,090\nWoah.\n\n1649\n01:20:11,090 --> 01:20:12,090\nDefinitely anchovies.\n\n1650\n01:20:12,090 --> 01:20:13,090\nThis is hitting me right now.\n\n1651\n01:20:13,090 --> 01:20:14,090\nAnd what is the other.\n\n1652\n01:20:14,090 --> 01:20:15,090\nYou have something else too?\n\n1653\n01:20:15,090 --> 01:20:16,090\nYeah.\n\n1654\n01:20:16,090 --> 01:20:17,090\nThat is different from ours.\n\n1655\n01:20:17,090 --> 01:20:18,090\nIt looks like it could be some potato wedges\nor something.\n\n1656\n01:20:18,090 --> 01:20:19,090\nLet's see.\n\n1657\n01:20:19,090 --> 01:20:20,090\nWhat is that?\n\n1658\n01:20:20,090 --> 01:20:21,090\nIt is potato.\n\n1659\n01:20:21,090 --> 01:20:22,090\nYeah.\n\n1660\n01:20:22,090 --> 01:20:23,090\nIt is like a boiled potato but I think then\nit has been pan-fried lightly to make it kind\n\n1661\n01:20:23,090 --> 01:20:24,090\nof golden and crispy.\n\n1662\n01:20:24,090 --> 01:20:25,090\nYep.\n\n1663\n01:20:25,090 --> 01:20:26,090\nSo what do you think of the Nasi Lemak?\n\n1664\n01:20:26,090 --> 01:20:27,090\nIt is pretty good.\n\n1665\n01:20:27,090 --> 01:20:28,090\nYeah.\n\n1666\n01:20:28,090 --> 01:20:29,090\nDo you like the coconut rice?\n\n1667\n01:20:29,090 --> 01:20:30,090\nMmmm.\n\n1668\n01:20:30,090 --> 01:20:31,090\nI do.\n\n1669\n01:20:31,090 --> 01:20:32,090\nYeah.\n\n1670\n01:20:32,090 --> 01:20:33,090\nThat is my favorite part.\n\n1671\n01:20:33,090 --> 01:20:34,090\nIt is not like a super strong coconut flavor.\n\n1672\n01:20:34,090 --> 01:20:35,090\nI'm not sure I'd notice on my own right away.\n\n1673\n01:20:35,090 --> 01:20:36,090\nMy taste buds aren't that refined.\n\n1674\n01:20:36,090 --> 01:20:37,090\nBut it is good.\n\n1675\n01:20:37,090 --> 01:20:38,090\nAnd I've been eating this at the hotel for\nbreakfast as well in the mornings and they\n\n1676\n01:20:38,090 --> 01:20:39,090\nkind of have like the do it yourself thing\nwhere you can scoop out the rice yourself\n\n1677\n01:20:39,090 --> 01:20:40,090\ngrab some peanuts and anchovies.\n\n1678\n01:20:40,090 --> 01:20:41,090\nThe sambal.\n\n1679\n01:20:41,090 --> 01:20:42,090\nThe little veggies.\n\n1680\n01:20:42,090 --> 01:20:43,090\nSo it is a dish that I feel a bit familiar\nwith.\n\n1681\n01:20:43,090 --> 01:20:44,090\nYeah, oh man but the sambal.\n\n1682\n01:20:44,090 --> 01:20:45,090\nIt is really hitting me today.\n\n1683\n01:20:45,090 --> 01:20:46,090\nYeah.\n\n1684\n01:20:46,090 --> 01:20:47,090\nAnd the other thing we should point out is\nthat you can have this anytime of day.\n\n1685\n01:20:47,090 --> 01:20:48,090\nIt is breakfast, lunch, dinner, snack or whatever.\n\n1686\n01:20:48,090 --> 01:20:49,090\nIt is readily available.\n\n1687\n01:20:49,090 --> 01:20:50,090\nUm, it is so easy to find.\n\n1688\n01:20:50,090 --> 01:20:51,090\nBasically pop into in fact most restaurants\nhave it I would say.\n\n1689\n01:20:51,090 --> 01:20:52,090\nOkay, so that was a big breakfast meal.\n\n1690\n01:20:52,090 --> 01:20:53,090\nThat is a really big breakfast.\n\n1691\n01:20:53,090 --> 01:20:54,090\nIf you're not that hungry you probably shouldn't\norder that.\n\n1692\n01:20:54,090 --> 01:20:55,090\nThat was a really big breakfast.\n\n1693\n01:20:55,090 --> 01:20:56,090\nAnyways, in terms of price point that came\nto 42.90 Ringgit which is just under$10 US\n\n1694\n01:20:56,090 --> 01:20:57,090\ndollars.\n\n1695\n01:20:57,090 --> 01:20:58,090\nNine something.\n\n1696\n01:20:58,090 --> 01:20:59,090\nAnd yeah, that was for two drinks, two mains\nand a dessert.\n\n1697\n01:20:59,090 --> 01:21:00,090\nSo yeah.\n\n1698\n01:21:00,090 --> 01:21:01,090\nAnd you can find this place inside the Central\nMarket here in KL.\n\n1699\n01:21:01,090 --> 01:21:02,090\nYeah.\n\n1700\n01:21:02,090 --> 01:21:03,090\nWe probably didn't need the dessert for breakfast\nbut you know that is just the way we roll.\n\n1701\n01:21:03,090 --> 01:21:04,090\nBloopers.\n\n1702\n01:21:04,090 --> 01:21:05,090\nSo considering the name of this restaurant.\n\n1703\n01:21:05,090 --> 01:21:06,090\nIt is called Old Time White.\n\n1704\n01:21:06,090 --> 01:21:07,090\nWhat is it?\n\n1705\n01:21:07,090 --> 01:21:08,090\nOld Town.\n\n1706\n01:21:08,090 --> 01:21:09,090\nIt is called Old Town.\n\n1707\n01:21:09,090 --> 01:21:10,090\nTry that again.\n\n1708\n01:21:10,090 --> 01:21:11,090\nWhite coffee.\n\n1709\n01:21:11,090 --> 01:21:12,090\nAnd we're going to be having Nasi Lemak which\nis like one of the traditional breakfasts.\n\n1710\n01:21:12,090 --> 01:21:13,090\nBreak-fasts.\n\n1711\n01:21:13,090 --> 01:21:14,090\nBreakfast.\n\n1712\n01:21:14,090 --> 01:21:15,090\nWe're going to be having Nasi Lemak.\n\n1713\n01:21:15,090 --> 01:21:16,090\nWhich is one of the traditional break-fasts.\n\n1714\n01:21:16,090 --> 01:21:17,090\nBreakfasts.\n\n1715\n01:21:17,090 --> 01:21:18,090\nIt actually has a kind of a rich frothy flavor.\n\n1716\n01:21:18,090 --> 01:21:19,090\nNo.\n\n1717\n01:21:19,090 --> 01:21:20,090\nIt has a rich flothy.\n\n1718\n01:21:20,090 --> 01:21:21,090\nFrothy.\n\n1719\n01:21:21,090 --> 01:21:22,090\nCoffee has a rich frothy.\n\n1720\n01:21:22,090 --> 01:21:23,090\nWhat do I call it rich frothy flavor.\n\n1721\n01:21:23,090 --> 01:21:24,090\nAnd this is pretty cool.\n\n1722\n01:21:24,090 --> 01:21:25,090\nAt the back of the restaurant they have these\nsinks you can come and wash your hands.\n\n1723\n01:21:25,090 --> 01:21:26,090\nSince you'll most likely be eating with your\nhands.\n\n1724\n01:21:26,090 --> 01:21:27,090\nExactly.\n\n1725\n01:21:27,090 --> 01:21:28,090\nOh, look at that he's using soap and everything.\n\n1726\n01:21:28,090 --> 01:21:29,090\nThis is marvelous.\n\n1727\n01:21:29,090 --> 01:21:30,090\nHahaha.\n\n1728\n01:21:30,090 --> 01:21:31,090\nHusband training is going wonderfully guys.\n\n1729\n01:21:31,090 --> 01:21:32,090\nSo it is lunchtime here in Kuala Lumpur and\nwe're eating at one of our favorite restaurants.\n\n1730\n01:21:32,090 --> 01:21:33,090\nIt is located in Chinatown and it is called\nYusoof Dan Zakhir.\n\n1731\n01:21:33,090 --> 01:21:34,090\nHard one to pronounce.\n\n1732\n01:21:34,090 --> 01:21:35,090\nAnd they specialize in Indian food.\n\n1733\n01:21:35,090 --> 01:21:36,090\nAnd there is so much variety here.\n\n1734\n01:21:36,090 --> 01:21:37,090\nLike Sam is going to give you a little tour\nof the restaurant but there are just so many\n\n1735\n01:21:37,090 --> 01:21:38,090\ndifferent stations.\n\n1736\n01:21:38,090 --> 01:21:39,090\nAnd look what just came.\n\n1737\n01:21:39,090 --> 01:21:40,090\nThe juice is here.\n\n1738\n01:21:40,090 --> 01:21:41,090\nThat is amazing.\n\n1739\n01:21:41,090 --> 01:21:42,090\nThank you.\n\n1740\n01:21:42,090 --> 01:21:43,090\nMango.\n\n1741\n01:21:43,090 --> 01:21:44,090\nSo we got mango juice.\n\n1742\n01:21:44,090 --> 01:21:45,090\nBut yeah, like I was saying there are so many\ndifferent stations.\n\n1743\n01:21:45,090 --> 01:21:46,090\nThere is like a tandoori station, a naan station.\n\n1744\n01:21:46,090 --> 01:21:47,090\nThere is an area where like the food is already\nprepared and you just kind of like point and\n\n1745\n01:21:47,090 --> 01:21:48,090\nchoose what you want to have.\n\n1746\n01:21:48,090 --> 01:21:49,090\nAnd there is a juicing station and yeah there\nis just a lot going on here.\n\n1747\n01:21:49,090 --> 01:21:50,090\nThe food is great.\n\n1748\n01:21:50,090 --> 01:21:51,090\nI'm super excited to eat here.\n\n1749\n01:21:51,090 --> 01:21:52,090\nSomething else that is really cool is the\nlocation is ideal.\n\n1750\n01:21:52,090 --> 01:21:53,090\nIt is just right across to the right from\nthe entrance of the Central Market.\n\n1751\n01:21:53,090 --> 01:21:54,090\nYeah, so.\n\n1752\n01:21:54,090 --> 01:21:55,090\nGreat location.\n\n1753\n01:21:55,090 --> 01:21:56,090\nYeah, and this place is packed.\n\n1754\n01:21:56,090 --> 01:21:57,090\nLike all day long.\n\n1755\n01:21:57,090 --> 01:21:58,090\nAnd that is how you know it is a good restaurant.\n\n1756\n01:21:58,090 --> 01:21:59,090\nSo Sam, as usual is feeling parched and couldn't\nquite make up his mind with the drinks.\n\n1757\n01:21:59,090 --> 01:22:00,090\nSo I basically always get a Teh Tarik wherever\nI go now.\n\n1758\n01:22:00,090 --> 01:22:01,090\nAnd if we're eating like local food it is\navailable I get it.\n\n1759\n01:22:01,090 --> 01:22:02,090\nIt is just so good.\n\n1760\n01:22:02,090 --> 01:22:03,090\nIt is so cheap.\n\n1761\n01:22:03,090 --> 01:22:04,090\nAnd I'm going to try it here.\n\n1762\n01:22:04,090 --> 01:22:05,090\nOh man.\n\n1763\n01:22:05,090 --> 01:22:06,090\nIt is just like the flavor of it combined\nwith the milk and the sugar.\n\n1764\n01:22:06,090 --> 01:22:07,090\nAnd the fact that it is so cheap.\n\n1765\n01:22:07,090 --> 01:22:08,090\nThat is why I keep ordering it all of the\ntime.\n\n1766\n01:22:08,090 --> 01:22:09,090\nAlright, and aside from that you've got some\nmango juice.\n\n1767\n01:22:09,090 --> 01:22:10,090\nThat is really refreshing.\n\n1768\n01:22:10,090 --> 01:22:11,090\nYeah.\n\n1769\n01:22:11,090 --> 01:22:12,090\nLots of ice cubes in there.\n\n1770\n01:22:12,090 --> 01:22:13,090\nAlright guys, so the food has arrived all\nat once.\n\n1771\n01:22:13,090 --> 01:22:14,090\nOur table is like packed with plates and bowls\nand dishes.\n\n1772\n01:22:14,090 --> 01:22:15,090\nSo I'm going to start with the cheese naan.\n\n1773\n01:22:15,090 --> 01:22:16,090\nWe ordered two different types of naan today.\n\n1774\n01:22:16,090 --> 01:22:17,090\nCheese and garlic.\n\n1775\n01:22:17,090 --> 01:22:18,090\nOh man, and these are like fresh out of the\noven.\n\n1776\n01:22:18,090 --> 01:22:19,090\nThis is like burning my fingers.\n\n1777\n01:22:19,090 --> 01:22:20,090\nYeah.\n\n1778\n01:22:20,090 --> 01:22:21,090\nIt is really cool to see the tandoori oven.\n\n1779\n01:22:21,090 --> 01:22:22,090\nYeah.\n\n1780\n01:22:22,090 --> 01:22:23,090\nSo anyways, I can feel already it is very\nfluffy and light.\n\n1781\n01:22:23,090 --> 01:22:24,090\nUm, and you can see the melted cheese in there\nas well.\n\n1782\n01:22:24,090 --> 01:22:25,090\nIt is just like your plain sliced cheese.\n\n1783\n01:22:25,090 --> 01:22:26,090\nThey just put it in the middle and it gets\nall ooey and gooey.\n\n1784\n01:22:26,090 --> 01:22:27,090\nAnd I'm going to dip it in my dal here.\n\n1785\n01:22:27,090 --> 01:22:28,090\nOh la lah.\n\n1786\n01:22:28,090 --> 01:22:29,090\nThat is so good.\n\n1787\n01:22:29,090 --> 01:22:30,090\nIs it?\n\n1788\n01:22:30,090 --> 01:22:31,090\nOh man.\n\n1789\n01:22:31,090 --> 01:22:32,090\nBecause we normally get the roti here.\n\n1790\n01:22:32,090 --> 01:22:33,090\nWe haven't had the naan.\n\n1791\n01:22:33,090 --> 01:22:34,090\nThis is amazing.\n\n1792\n01:22:34,090 --> 01:22:35,090\nIt just reminds me of homemade bread.\n\n1793\n01:22:35,090 --> 01:22:36,090\nYeah, like fresh out of the oven.\n\n1794\n01:22:36,090 --> 01:22:37,090\nIt is so warm.\n\n1795\n01:22:37,090 --> 01:22:38,090\nAnd still soft and fluffy.\n\n1796\n01:22:38,090 --> 01:22:39,090\nAnd then when you add it with the dal and\nthe curry it is just such a nice addition\n\n1797\n01:22:39,090 --> 01:22:40,090\nto it.\n\n1798\n01:22:40,090 --> 01:22:41,090\nYeah.\n\n1799\n01:22:41,090 --> 01:22:42,090\nAlright now we're going to try the garlic\none.\n\n1800\n01:22:42,090 --> 01:22:43,090\nSo I got the garlic naan and you can get all\nkinds of different naan here.\n\n1801\n01:22:43,090 --> 01:22:44,090\nThere is like cheese naan, garlic naan.\n\n1802\n01:22:44,090 --> 01:22:45,090\nButter naan.\n\n1803\n01:22:45,090 --> 01:22:46,090\nBut I prefer the garlic naan and butter and\ncheese naan to just plain naan.\n\n1804\n01:22:46,090 --> 01:22:47,090\nAnd look a that you can see the chunks of\ngarlic.\n\n1805\n01:22:47,090 --> 01:22:48,090\nYeah, you sure can.\n\n1806\n01:22:48,090 --> 01:22:49,090\nLarge pieces.\n\n1807\n01:22:49,090 --> 01:22:50,090\nFor example look at that.\n\n1808\n01:22:50,090 --> 01:22:51,090\nOh man.\n\n1809\n01:22:51,090 --> 01:22:52,090\nAnd roasted garlic is just the best.\n\n1810\n01:22:52,090 --> 01:22:53,090\nYeah, so love just breaking off a piece taking\nit for a swim.\n\n1811\n01:22:53,090 --> 01:22:54,090\nWow.\n\n1812\n01:22:54,090 --> 01:22:55,090\nHahaha.\n\n1813\n01:22:55,090 --> 01:22:56,090\nNothing quite beats the freshness of freshly\nbaked naan.\n\n1814\n01:22:56,090 --> 01:22:57,090\nI know it is like coming out of your mouth.\n\n1815\n01:22:57,090 --> 01:22:58,090\nBut you know what I think would be amazing?\n\n1816\n01:22:58,090 --> 01:22:59,090\nCombining garlic with cheese.\n\n1817\n01:22:59,090 --> 01:23:00,090\nAnd butter.\n\n1818\n01:23:00,090 --> 01:23:01,090\nNo, garlic, cheese and butter and maybe even\nsomething else.\n\n1819\n01:23:01,090 --> 01:23:02,090\nThat would be like the ultimate naan ever.\n\n1820\n01:23:02,090 --> 01:23:03,090\nYeah that would be like a triple naan.\n\n1821\n01:23:03,090 --> 01:23:04,090\nA triple naan.\n\n1822\n01:23:04,090 --> 01:23:05,090\nGoing in for another bite.\n\n1823\n01:23:05,090 --> 01:23:06,090\nIt is so good.\n\n1824\n01:23:06,090 --> 01:23:07,090\nThis is so good.\n\n1825\n01:23:07,090 --> 01:23:08,090\nOh la lah.\n\n1826\n01:23:08,090 --> 01:23:09,090\nOh man.\n\n1827\n01:23:09,090 --> 01:23:10,090\nMaybe we can break off one piece of each and\nturn it into a little dal sandwich.\n\n1828\n01:23:10,090 --> 01:23:11,090\nThere you go.\n\n1829\n01:23:11,090 --> 01:23:12,090\nNaan dal sandwich.\n\n1830\n01:23:12,090 --> 01:23:13,090\nNext up we're going to try the chicken tandoori.\n\n1831\n01:23:13,090 --> 01:23:14,090\nAnd it is really cool seeing how they prepare\nthis.\n\n1832\n01:23:14,090 --> 01:23:15,090\nBecause they basically put the chicken on\nthese giant skewers and then the skewer goes\n\n1833\n01:23:15,090 --> 01:23:16,090\nin to the tandoori oven and they're just cooking\nin there.\n\n1834\n01:23:16,090 --> 01:23:17,090\nGuess what guys?\n\n1835\n01:23:17,090 --> 01:23:18,090\nI'm going to show you where that is right\nnow.\n\n1836\n01:23:18,090 --> 01:23:19,090\nIt is right over there.\n\n1837\n01:23:19,090 --> 01:23:20,090\nBut back to the plate.\n\n1838\n01:23:20,090 --> 01:23:21,090\nSo here we've got tandoori.\n\n1839\n01:23:21,090 --> 01:23:22,090\nJust look at that.\n\n1840\n01:23:22,090 --> 01:23:23,090\nIt is all red on the exterior.\n\n1841\n01:23:23,090 --> 01:23:24,090\nCoated in spices.\n\n1842\n01:23:24,090 --> 01:23:25,090\nOh, and they serve it with cucumbers, red\nonions and we've got a little bit of lemon\n\n1843\n01:23:25,090 --> 01:23:26,090\nor lime it seems.\n\n1844\n01:23:26,090 --> 01:23:27,090\nYellow lime.\n\n1845\n01:23:27,090 --> 01:23:28,090\nWhy don't you spray that all over.\n\n1846\n01:23:28,090 --> 01:23:29,090\nOh yeah!\n\n1847\n01:23:29,090 --> 01:23:30,090\nOh look at that.\n\n1848\n01:23:30,090 --> 01:23:31,090\nIt is dripping all over.\n\n1849\n01:23:31,090 --> 01:23:32,090\nAnd I just love putting lemon and lime on\nfood.\n\n1850\n01:23:32,090 --> 01:23:33,090\nIt is such a nice addition huh?\n\n1851\n01:23:33,090 --> 01:23:34,090\nYeah.\n\n1852\n01:23:34,090 --> 01:23:35,090\nIt makes it nice and tart.\n\n1853\n01:23:35,090 --> 01:23:36,090\nLove it!\n\n1854\n01:23:36,090 --> 01:23:37,090\nThe more the better.\n\n1855\n01:23:37,090 --> 01:23:38,090\nSo I'll take a piece here.\n\n1856\n01:23:38,090 --> 01:23:39,090\nMmmm.\n\n1857\n01:23:39,090 --> 01:23:40,090\nHahaha.\n\n1858\n01:23:40,090 --> 01:23:41,090\nIn your happy zone?\n\n1859\n01:23:41,090 --> 01:23:42,090\nThis is heaven.\n\n1860\n01:23:42,090 --> 01:23:43,090\nThis is so nice.\n\n1861\n01:23:43,090 --> 01:23:44,090\nIt is like spicy and hot but then ah it is\njust so juicy at the same time.\n\n1862\n01:23:44,090 --> 01:23:45,090\nI don't know.\n\n1863\n01:23:45,090 --> 01:23:46,090\nI just really like it.\n\n1864\n01:23:46,090 --> 01:23:47,090\nDoes it have kind of a smoky flavor?\n\n1865\n01:23:47,090 --> 01:23:48,090\nA bit.\n\n1866\n01:23:48,090 --> 01:23:49,090\nIt has like a barbecue-y flavor.\n\n1867\n01:23:49,090 --> 01:23:50,090\nBut I don't mean like barbecue sauce.\n\n1868\n01:23:50,090 --> 01:23:51,090\nIt is kind of like more the oven grilling\nit.\n\n1869\n01:23:51,090 --> 01:23:52,090\nThe way it is cooked.\n\n1870\n01:23:52,090 --> 01:23:53,090\nYeah, just the way it is cooked.\n\n1871\n01:23:53,090 --> 01:23:54,090\nSo yeah, this is really nice.\n\n1872\n01:23:54,090 --> 01:23:55,090\nAnd they chop it in to pieces for you.\n\n1873\n01:23:55,090 --> 01:23:56,090\nSo you can use your hands or you can use your\nfork and spoon.\n\n1874\n01:23:56,090 --> 01:23:57,090\nEither way will do.\n\n1875\n01:23:57,090 --> 01:23:58,090\nBut yeah, this is really really good.\n\n1876\n01:23:58,090 --> 01:23:59,090\nI'm going to get one more piece here.\n\n1877\n01:23:59,090 --> 01:24:00,090\nAnd I'm going to grab some onion and some\ncucumber.\n\n1878\n01:24:00,090 --> 01:24:01,090\nAnd squeeze more lemon on it.\n\n1879\n01:24:01,090 --> 01:24:02,090\nSo it is the perfect bite.\n\n1880\n01:24:02,090 --> 01:24:03,090\nThat is good.\n\n1881\n01:24:03,090 --> 01:24:04,090\nOkay, so Sam is going in for the chicken.\n\n1882\n01:24:04,090 --> 01:24:05,090\nYeah, my turn to try it.\n\n1883\n01:24:05,090 --> 01:24:06,090\nI often think when I think of tandoori chicken\nI think of that place that we used to like\n\n1884\n01:24:06,090 --> 01:24:07,090\nin Penang as well.\n\n1885\n01:24:07,090 --> 01:24:08,090\nDo you remember that spot?\n\n1886\n01:24:08,090 --> 01:24:09,090\nOh yeah.\n\n1887\n01:24:09,090 --> 01:24:10,090\nKapitan.\n\n1888\n01:24:10,090 --> 01:24:11,090\nRestaurant Kapitan.\n\n1889\n01:24:11,090 --> 01:24:12,090\nThat is another really good one.\n\n1890\n01:24:12,090 --> 01:24:13,090\nThat is the one.\n\n1891\n01:24:13,090 --> 01:24:14,090\nI had just forgotten the name.\n\n1892\n01:24:14,090 --> 01:24:15,090\nYou know we're the kind of people who travel\nplaces for restaurants.\n\n1893\n01:24:15,090 --> 01:24:16,090\nI've done visa runs in Penang just for the\nfood.\n\n1894\n01:24:16,090 --> 01:24:17,090\nIt is that good.\n\n1895\n01:24:17,090 --> 01:24:18,090\nAnd for the visa.\n\n1896\n01:24:18,090 --> 01:24:19,090\nYeah, if you need to like extend your Thai\nVisa go to Penang and eat well for a few days\n\n1897\n01:24:19,090 --> 01:24:20,090\nand get your Thai Visa.\n\n1898\n01:24:20,090 --> 01:24:21,090\nGreat great idea.\n\n1899\n01:24:21,090 --> 01:24:22,090\nSo yeah, what do you think of the chicken?\n\n1900\n01:24:22,090 --> 01:24:23,090\nThe tandoori.\n\n1901\n01:24:23,090 --> 01:24:24,090\nIt is awesome.\n\n1902\n01:24:24,090 --> 01:24:25,090\nLike you said, I love the crispiness on the\noutside and just the amount of flavors and\n\n1903\n01:24:25,090 --> 01:24:26,090\nspices that are on there.\n\n1904\n01:24:26,090 --> 01:24:27,090\nAnd the colors.\n\n1905\n01:24:27,090 --> 01:24:28,090\nYeah, look at the colors.\n\n1906\n01:24:28,090 --> 01:24:29,090\nIt is just a really nice cut of.\n\n1907\n01:24:29,090 --> 01:24:30,090\nA really nice cut of meat.\n\n1908\n01:24:30,090 --> 01:24:31,090\nIt is juicy and just really tender and really\ntasty.\n\n1909\n01:24:31,090 --> 01:24:32,090\nYeah, it is just fantastic.\n\n1910\n01:24:32,090 --> 01:24:33,090\nFantastic.\n\n1911\n01:24:33,090 --> 01:24:34,090\nSo the other thing we ordered was a curry.\n\n1912\n01:24:34,090 --> 01:24:35,090\nAnd this is a fish masala.\n\n1913\n01:24:35,090 --> 01:24:36,090\nThis is a fish masala.\n\n1914\n01:24:36,090 --> 01:24:37,090\nSo you can see it comes in a generous gravy\nand I've just been hacking away at it here.\n\n1915\n01:24:37,090 --> 01:24:38,090\nUm, you can probably.\n\n1916\n01:24:38,090 --> 01:24:39,090\nI'll just go like this so that you can see\nthe meat a little bit better.\n\n1917\n01:24:39,090 --> 01:24:40,090\nCheck that out.\n\n1918\n01:24:40,090 --> 01:24:41,090\nCareful with the bones.\n\n1919\n01:24:41,090 --> 01:24:42,090\nCareful with the bones.\n\n1920\n01:24:42,090 --> 01:24:43,090\nI feel like there may be bones in there.\n\n1921\n01:24:43,090 --> 01:24:44,090\nYeah, I'm going to cut it really small just\nin case.\n\n1922\n01:24:44,090 --> 01:24:45,090\nThere we go.\n\n1923\n01:24:45,090 --> 01:24:46,090\nJust going in for that bite.\n\n1924\n01:24:46,090 --> 01:24:47,090\nI'll get lots of the gravy.\n\n1925\n01:24:47,090 --> 01:24:48,090\nAnd they actually specialize in fish curries\nat this restaurant.\n\n1926\n01:24:48,090 --> 01:24:49,090\nThey have a really famous fish head curry.\n\n1927\n01:24:49,090 --> 01:24:50,090\nOh but it was a bit pricey.\n\n1928\n01:24:50,090 --> 01:24:51,090\nThat sauce is just to die for.\n\n1929\n01:24:51,090 --> 01:24:52,090\nIt is just so good.\n\n1930\n01:24:52,090 --> 01:24:53,090\nSo rich.\n\n1931\n01:24:53,090 --> 01:24:54,090\nSo spicy too.\n\n1932\n01:24:54,090 --> 01:24:55,090\nIt is one of those type of spice that it doesn't\nhit you until you really swallow it a few\n\n1933\n01:24:55,090 --> 01:24:56,090\ntimes.\n\n1934\n01:24:56,090 --> 01:24:57,090\nBut really good.\n\n1935\n01:24:57,090 --> 01:24:58,090\nAnd the fish is really just melts.\n\n1936\n01:24:58,090 --> 01:24:59,090\nIt falls apart in your mouth.\n\n1937\n01:24:59,090 --> 01:25:00,090\nSo that was delicious.\n\n1938\n01:25:00,090 --> 01:25:01,090\nI didn't get any bones in that bite so that\nwas nice.\n\n1939\n01:25:01,090 --> 01:25:02,090\nAlright, we've got some nice things to finish\noff with here.\n\n1940\n01:25:02,090 --> 01:25:03,090\nSo I would just like to point out that from\none second to the next the garlic naan.\n\n1941\n01:25:03,090 --> 01:25:04,090\nI had half of a garlic naan disappeared from\nmy plate.\n\n1942\n01:25:04,090 --> 01:25:05,090\nI'm pretty sure I didn't eat it.\n\n1943\n01:25:05,090 --> 01:25:06,090\nYou know what?\n\n1944\n01:25:06,090 --> 01:25:07,090\nI think our plates got mixed up and I just\ngot hungry.\n\n1945\n01:25:07,090 --> 01:25:08,090\nSam is like no I was eating out of my plate.\n\n1946\n01:25:08,090 --> 01:25:09,090\nIt is like how is mine empty.\n\n1947\n01:25:09,090 --> 01:25:10,090\nHow?\n\n1948\n01:25:10,090 --> 01:25:11,090\nWe're kind of bad for doing that to each other\naren't we?\n\n1949\n01:25:11,090 --> 01:25:12,090\nAnyways, I'm going to the cheese naan now\nI guess.\n\n1950\n01:25:12,090 --> 01:25:13,090\nThe garlic one was really good.\n\n1951\n01:25:13,090 --> 01:25:14,090\nAnd I'm just going to dip the naan in the\nmasala.\n\n1952\n01:25:14,090 --> 01:25:15,090\nIn the fish masala.\n\n1953\n01:25:15,090 --> 01:25:16,090\nI want to get some sauce first.\n\n1954\n01:25:16,090 --> 01:25:17,090\nLet's see.\n\n1955\n01:25:17,090 --> 01:25:18,090\nI think you're going to like that sauce.\n\n1956\n01:25:18,090 --> 01:25:19,090\nWow.\n\n1957\n01:25:19,090 --> 01:25:20,090\nIt is kind of sweet as well.\n\n1958\n01:25:20,090 --> 01:25:21,090\nYeah, it is.\n\n1959\n01:25:21,090 --> 01:25:22,090\nIt is like sweet and spicy.\n\n1960\n01:25:22,090 --> 01:25:23,090\nYeah.\n\n1961\n01:25:23,090 --> 01:25:24,090\nWow.\n\n1962\n01:25:24,090 --> 01:25:25,090\nLots of flavor huh?\n\n1963\n01:25:25,090 --> 01:25:26,090\nThat is really good.\n\n1964\n01:25:26,090 --> 01:25:27,090\nOkay.\n\n1965\n01:25:27,090 --> 01:25:28,090\nLet's try it with the fish.\n\n1966\n01:25:28,090 --> 01:25:29,090\nSo now let's grab some fish.\n\n1967\n01:25:29,090 --> 01:25:30,090\nOh man.\n\n1968\n01:25:30,090 --> 01:25:31,090\nThat is potent.\n\n1969\n01:25:31,090 --> 01:25:32,090\nAh, it is hitting me in the back of the throat.\n\n1970\n01:25:32,090 --> 01:25:33,090\nIt has like delayed onset in terms of the\nspice.\n\n1971\n01:25:33,090 --> 01:25:34,090\nOkay, so I got a little bit of a spoon and\nthe fish it still has the skin and it also\n\n1972\n01:25:34,090 --> 01:25:35,090\nhas a little bit of bone.\n\n1973\n01:25:35,090 --> 01:25:36,090\nSo it is kind of hard to like break it apart\nand find the bones because there is so much\n\n1974\n01:25:36,090 --> 01:25:37,090\nsauce and it is really thick.\n\n1975\n01:25:37,090 --> 01:25:38,090\nSo you want to be careful when you take your\nbite.\n\n1976\n01:25:38,090 --> 01:25:39,090\nMmmm.\n\n1977\n01:25:39,090 --> 01:25:40,090\nThat is really tender.\n\n1978\n01:25:40,090 --> 01:25:41,090\nYeah, I know.\n\n1979\n01:25:41,090 --> 01:25:42,090\nWow.\n\n1980\n01:25:42,090 --> 01:25:43,090\nIt just disintegrates in your mouth doesn't\nit?\n\n1981\n01:25:43,090 --> 01:25:44,090\nYou barely have to even chew it.\n\n1982\n01:25:44,090 --> 01:25:45,090\nI think I have some bones in there though.\n\n1983\n01:25:45,090 --> 01:25:46,090\nYeah?\n\n1984\n01:25:46,090 --> 01:25:47,090\nExcuse me.\n\n1985\n01:25:47,090 --> 01:25:48,090\nRestaurant is shutting down for prayers.\n\n1986\n01:25:48,090 --> 01:25:49,090\nSo we've got to go.\n\n1987\n01:25:49,090 --> 01:25:50,090\nWe paid the bill.\n\n1988\n01:25:50,090 --> 01:25:51,090\nHow much was it?\n\n1989\n01:25:51,090 --> 01:25:52,090\nSo it was 35 Ringgit which is at current exchange\nis seven dollars and seventy cents.\n\n1990\n01:25:52,090 --> 01:25:53,090\nYeah.\n\n1991\n01:25:53,090 --> 01:25:54,090\nSo that was for four food items, three drinks.\n\n1992\n01:25:54,090 --> 01:25:55,090\nSo seven things in total.\n\n1993\n01:25:55,090 --> 01:25:56,090\nYeah.\n\n1994\n01:25:56,090 --> 01:25:57,090\nSo yeah.\n\n1995\n01:25:57,090 --> 01:25:58,090\nA cheap and delicious meal.\n\n1996\n01:25:58,090 --> 01:25:59,090\nReally good food.\n\n1997\n01:25:59,090 --> 01:26:00,090\nWe are stuffed.\n\n1998\n01:26:00,090 --> 01:26:01,090\nYeah but I still think we've got room for\na little dessert so we're going to take you\n\n1999\n01:26:01,090 --> 01:26:02,090\noutside and I'm going to try to find a durian\npopsicle.\n\n2000\n01:26:02,090 --> 01:26:03,090\nAnd I think you're going to get a juice right?\n\n2001\n01:26:03,090 --> 01:26:04,090\nYes.\n\n2002\n01:26:04,090 --> 01:26:05,090\nSo yeah.\n\n2003\n01:26:05,090 --> 01:26:06,090\nAlright.\n\n2004\n01:26:06,090 --> 01:26:07,090\nCome join us.\n\n2005\n01:26:07,090 --> 01:26:08,090\nLet's go.\n\n2006\n01:26:08,090 --> 01:26:09,090\nSo Sam found a shop specializing in all things\ndurian.\n\n2007\n01:26:09,090 --> 01:26:10,090\nYeah, I've kind of been on a quest since we've\nbeen in KL to try as many different durian\n\n2008\n01:26:10,090 --> 01:26:11,090\nthings as possible because I love it.\n\n2009\n01:26:11,090 --> 01:26:12,090\nYeah.\n\n2010\n01:26:12,090 --> 01:26:13,090\nYou're not a fan but I am.\n\n2011\n01:26:13,090 --> 01:26:14,090\nI can't stand the smell of it.\n\n2012\n01:26:14,090 --> 01:26:15,090\nI really am.\n\n2013\n01:26:15,090 --> 01:26:16,090\nSo this is a durian popsicle.\n\n2014\n01:26:16,090 --> 01:26:17,090\nYeah, and this shop sells all kinds of different\ndurian things.\n\n2015\n01:26:17,090 --> 01:26:18,090\nIt is literally just outside of the Central\nMarket too.\n\n2016\n01:26:18,090 --> 01:26:19,090\nSo I mean we walked from here like 20 meters\nover here.\n\n2017\n01:26:19,090 --> 01:26:20,090\nYeah.\n\n2018\n01:26:20,090 --> 01:26:21,090\nAnyways if we had smell-o-vision this would\nsmell like rotten fruit and garlic.\n\n2019\n01:26:21,090 --> 01:26:22,090\nThat is what I think it smells like.\n\n2020\n01:26:22,090 --> 01:26:23,090\nOh man, you can tell.\n\n2021\n01:26:23,090 --> 01:26:24,090\nBut Sam just thinks it is magical.\n\n2022\n01:26:24,090 --> 01:26:25,090\nMmmm.\n\n2023\n01:26:25,090 --> 01:26:26,090\nMagical popsicle.\n\n2024\n01:26:26,090 --> 01:26:27,090\nYeah, this is being made.\n\n2025\n01:26:27,090 --> 01:26:28,090\nThis is definitely made with real durian.\n\n2026\n01:26:28,090 --> 01:26:29,090\nYeah.\n\n2027\n01:26:29,090 --> 01:26:30,090\nIt is really really good.\n\n2028\n01:26:30,090 --> 01:26:31,090\nSweet.\n\n2029\n01:26:31,090 --> 01:26:32,090\nAnd it has the overpowering durian taste and\nsmell too.\n\n2030\n01:26:32,090 --> 01:26:33,090\nThat most people hate.\n\n2031\n01:26:33,090 --> 01:26:34,090\nYeah, and which I love.\n\n2032\n01:26:34,090 --> 01:26:35,090\nAhh.\n\n2033\n01:26:35,090 --> 01:26:36,090\nAnd price point.\n\n2034\n01:26:36,090 --> 01:26:37,090\nYeah, I almost forgot to mention the price.\n\n2035\n01:26:37,090 --> 01:26:38,090\nSo it was two Ringgit and ten cents which\nis about 40 US dollars.\n\n2036\n01:26:38,090 --> 01:26:39,090\nSorry 40 US cents I should say.\n\n2037\n01:26:39,090 --> 01:26:40,090\nFour dollars.\n\n2038\n01:26:40,090 --> 01:26:41,090\nWho is paying four dollars for that.\n\n2039\n01:26:41,090 --> 01:26:42,090\nYeah, that would be crazy.\n\n2040\n01:26:42,090 --> 01:26:43,090\nSo yeah for 40 cents.\n\n2041\n01:26:43,090 --> 01:26:44,090\nA good deal.\n\n2042\n01:26:44,090 --> 01:26:45,090\nOkay, and I'm going to get myself some juice.\n\n2043\n01:26:45,090 --> 01:26:46,090\nJuicing juicing.\n\n2044\n01:26:46,090 --> 01:26:47,090\nHe be juicing.\n\n2045\n01:26:47,090 --> 01:26:48,090\nActually Sam is not juicing right now.\n\n2046\n01:26:48,090 --> 01:26:49,090\nHe's counting his coins.\n\n2047\n01:26:49,090 --> 01:26:50,090\nI'm counting my coins.\n\n2048\n01:26:50,090 --> 01:26:51,090\nI'm actually saving up for one more popsicle.\n\n2049\n01:26:51,090 --> 01:26:52,090\nIt was so good I'm going to get another one\nfor the way home.\n\n2050\n01:26:52,090 --> 01:26:53,090\nTada.\n\n2051\n01:26:53,090 --> 01:26:54,090\nSo I cannot do durian because it tastes awful\nbut this has jackfruit and jackfruit looks\n\n2052\n01:26:54,090 --> 01:26:55,090\nsimilar to durian.\n\n2053\n01:26:55,090 --> 01:26:56,090\nAnd it also has a whole bunch of other fruits.\n\n2054\n01:26:56,090 --> 01:26:57,090\nIt has passion fruit and mango.\n\n2055\n01:26:57,090 --> 01:26:58,090\nAnd a whole bunch of other things.\n\n2056\n01:26:58,090 --> 01:26:59,090\nAnd it is delicious.\n\n2057\n01:26:59,090 --> 01:27:00,090\nSo if someone is coming to Juiceee with three\nE's at the end what kind should they order\n\n2058\n01:27:00,090 --> 01:27:01,090\ndo you think?\n\n2059\n01:27:01,090 --> 01:27:02,090\nWhich one is this?\n\n2060\n01:27:02,090 --> 01:27:03,090\nA Jolly Jack for the Holidays.\n\n2061\n01:27:03,090 --> 01:27:04,090\nAnd this is where you shot shot shot shot.\n\n2062\n01:27:04,090 --> 01:27:05,090\nEverybody!\n\n2063\n01:27:05,090 --> 01:27:06,090\nChug chug chug.\n\n2064\n01:27:06,090 --> 01:27:07,090\nNo not chug.\n\n2065\n01:27:07,090 --> 01:27:08,090\nThis song is shots.\n\n2066\n01:27:08,090 --> 01:27:09,090\nYou're just out of the loop.\n\n2067\n01:27:09,090 --> 01:27:10,090\nIt is an old song Sam.\n\n2068\n01:27:10,090 --> 01:27:11,090\nLook at that.\n\n2069\n01:27:11,090 --> 01:27:12,090\nI downed it.\n\n2070\n01:27:12,090 --> 01:27:13,090\nI downed it.\n\n2071\n01:27:13,090 --> 01:27:13,092\nOne shot.\n\n", "original_filename": "20170410 - Ultimate Malaysian Street Food Tour in Kuala Lumpur ≡ƒç▓≡ƒç╛ ∩╜£ Must-Eat Malaysian Dishes at Night Markets.en.srt", "missing_transcript": false} {"id": "c51c70aa38a0cd88", "content_hash": "8c367dd46757c0c9370956a48d761d8ef528c21a", "video_id": "pWH_R5ca-k4", "url": "https://www.youtube.com/watch?v=pWH_R5ca-k4", "position": 25, "published_at": "2017-04-10T13:30:02Z", "video_date": "2017-04-10", "title": "Visit Chile Travel Guide 🇨🇱Best Things to Do in Santiago, Valparaiso, Easter Island & Atacama Desert", "youtube_title": "Visit Chile Travel Guide 🇨🇱Best Things to Do in Santiago, Valparaiso, Easter Island & Atacama Desert", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 31530, "tags": "Chile,Visit Chile,Chile Travel Guide,Chile Travel,Things to do in Chile,Best things to do in Chile,chile places to visit,chile guide,chile things to do,chile travel video,Chile attractions,chile what to do,travel guide chile,chile videos travel,chile must see,visiting chile,chile itinerary,chile tourism video,guide chile,chile trip,guide,chile tourism,Chile food,chile turismo,santiago,chile guia turistica,chilean food,Chilean,travel,food,Tourism", "tags_list": ["Chile", "Visit Chile", "Chile Travel Guide", "Chile Travel", "Things to do in Chile", "Best things to do in Chile", "chile places to visit", "chile guide", "chile things to do", "chile travel video", "Chile attractions", "chile what to do", "travel guide chile", "chile videos travel", "chile must see", "visiting chile", "chile itinerary", "chile tourism video", "guide chile", "chile trip", "guide", "chile tourism", "Chile food", "chile turismo", "santiago", "chile guia turistica", "chilean food", "Chilean", "travel", "food", "Tourism"], "text": "Our trip to Chile wouldn't have been complete without a visit to the capital, so towards the end of our stay we decided to visit Santiago. We had 4 days to discover what the city was all about, so we set out to visit the main attractions, sample Chilean food, and explore various neighborhoods on foot. We may not have been able to see it all, but the following is our experience in the city. For anyone planning a similar trip, here's a look at 20 things to do in Santiago de Chile on your visit: So today we are visiting Santa Lucia hill. This is actually an extinct volcano right in the middle of the city. It is 69 meters tall and we're going to go check it out. Santa Lucia is an urban park smack dab in the middle of Santiago and it’s a popular hangout in the afternoons and weekends. The hike is a pleasant one with lots to see, including fountains, spiraling staircases, defensive forts, sprawling gardens, and cool lookout points. Lastarria is a neighbourhood located just east of Santa Lucia hill and it was once the bohemian hub of the city.Today it is very popular with tourists as it offers an outdoors flea market, an international mix of cafes and restaurants, and live music. And now we're going to take you to what we think is the best ice cream shop in town. It is called Emporio La Rosa. Lots of great selections and we've been coming here almost every single day we've been in Santiago. So that says something. A little bit more than we'd like to admit. Yes. Let's go in. Sam, you got your favorite flavor. Want to show us? Yes, dulce de leche, right here. Dulce de leche. Let's take the first bite. I mean they gave such a generous portion here that not only do we get a cone but we also get a cup as well. So it doesn't melt and overflow. I really like that idea. They should do that in more places around the world. Okay. Are you having a moment there? That is divine. You know what, you know what really makes this dulce de leche flavor so good. Especially at this place is that it is a little bit salty. Normally it is just really really sweet but there is this kind of little tinge of salt that just makes it awesome. That is unusual. Love it. Love it. So I got some ice cream as well of course. So this is actually raspberries and mint. So, I'm not a huge fan of mint but I really like raspberry. Now that is an interesting combo. I've never had that before. What can you taste more? The raspberry or the mint? Definitely the raspberry? Yeah. Not too much mint? The mint is a very subtle aftertaste. It just makes it a little bit more refreshing. So yeah, I'm a fan of this one. I'd recommend it. For panoramic views of the city, ride the funicular to the top of San Cristobal Hill. You can catch the funicular at Pio Nono station, and either pay to stop halfway up the hill at the zoo, or ride all the way to the summit. Keep in mind that the lines tend to be a bit longer on weekends, especially as you approach sunset. Okay, so we rode the funicular and we made it to the top of San Cristobal Hill. And you get some pretty cool spectacular views. You can see the Andes and they look like they're within reach. I know, it almost makes me want to go climb them but I'm a little too lazy. I think we'll go get food instead. Another time. So it is time for a little afternoon snack in Santiago. Today we're at a restaurant called Galindo and we're going to be trying a dish that is called Chorrillana. And this is a lot like a Canadian poutine. Now if you're not too familiar with Canadian poutine that is kind of like when you get some French Fries with gravy and cheese and other ingredients over top. So this is going to be similar but with a Chilean twist so we're waiting for the food to arrive now. Well as you can see the food has arrived and the funny part is this is listed as an appetizer or a starter for one person. If you have a look at that, that is enough to feed two grown people. I think Sam and I are going to struggle with this. It is our main. It is our main. For two. Definitely. Alright Sam, so it is time to give us the tour of the plate. Yes, so before I tuck into this tasty little treat I'm going to explain what we've got here. So we have tenderloin, onion and scrambled egg on top of those french fries. It is actually a little bit different from the first time we tried Chorrillana because that had a fried egg on top and also sausage. Yes. But this has a lot more meat. This is a very generous portion. So dig right in hungry boy. Thank you, thank you, thank you. Yeah. Enjoying that? Oh, yeah. Wow, those are like really tasty onions. You can tell they've been marinated in something. I think they're caramelized. Yeah, caramelized onions I think. And the french fries are a golden perfection. It is just going to be an awesome filling carb loaded delicious little treat. So we've had this dish a few times since we've arrived in Santiago and no two Chorrillanas are the same. This one is different, I mean it has no sausage or hot dogs and that was our first experience trying Chorrillanas. And also this one has scrambled eggs instead of fried egg on top. So it is kind of nice that you can always find a bit of variety when you go to a different restaurant. And I think I am ready for my first bite. Got a little bit of everything in there. Mmmm. Wow. That meat is tender isn't it? It is tender. It is tenderloin, so it should be tender. It should be tender. Wow. That is nice. In a way it is kind of nice that they only have the beef and there is no sausage because like this is a really good cut of meat. It is very juicy so the flavors really come through. You don't have too many competing tastes. Yeah, you don't need a whole lot of ingredients with this dish. Not when it is done well. Plaza de Armas is the heart of Santiago’s historic centre and it’s not a bad place to do some people watching. There are lots of benches under the cover of palm trees, and the place is buzzing with activity no matter the time of day. Hi, pup. You're getting a massage. Are you enjoying your massage. You have a nice smile pup. The Metropolitan Cathedral is located in the historic centre of Santiago overlooking the square. The construction you see today dates back to the year 1800, since previous cathedrals were destroyed in earthquakes. When it comes to sunsets, Santiago knows how to put on a show. The best-known spot in town for 360 degree views of the city is Sky Costanera, with an observatory that is open from 10 am to 10 pm. Alternatively, you could enjoy the free views from one of the city’s residential skyscrapers like we did. Since we were renting an AirBnB apartment for the duration of our stay, we had access to our building’s rooftop terrace and the views were pretty spectacular. And a way to cool down here in Santiago is to go and get yourself a Pisco Sour. This is a really refreshing drink. Basically, it is a pisco brandy which is a grape brandy and then you combine that with citrus juice and there is egg white on top. And if you can see this there is a little bit of a brown kind of caramel color. It is called bitter. That is bitter, exactly. So let's try this out to see if it is good. Salut! Yeah, that's real nice. Very refreshing, very sweet but also quite tart as well. Santiago’s Central Market is the place to come for the freshest food. Inside the market you’ll find butchers and fishmongers - it’s okay to skip that part - but if you continue your exploration, you’ll find rows of restaurants serving up everything from grilled fish to ceviche. We really like our ceviche, so we found a place serving exactly that. (Music Playing) Parque Forestal is a park that forms a long stretch of greenery along the Mapocho River. It’s a nice green escape in the middle of the city and we noticed it was really popular with couples who were just lounging around on the grass. Palacio de la Moneda is the seat of the President of the Republic of Chile. This is where you can come to watch the changing of the guard, but keep in mind that it only happens every other day. We just missed it! Just underneath Palacio de La Moneda, you’ll find Centro Cultural Palacio La Moneda, which is a cultural centre featuring exhibitions, design shops, and a small selection of cafes. It’s a nice place to cool down and check out some art if it’s a really hot day out. So we found this empanada shop. It is called Zunino and it was packed. It is probably about one thirty right now so the line really was stretching out of the establishment but we managed to place our order. We ordered one cheese empanada and one pino empanada. What is kind of unique about that place is that is all that they do. They only have these two varieties. You either get your pino beef or your cheese. So it is a very small selection but I think that means they really know how to make a good empanada. Alright, and I'm having the cheese one and it is still piping hot. This looks really cool. I can tell that the pastry, already before biting into it, is going to be really flaky. Yeah. Mmmm. Is that the cheese one for real? Or is it beef? Oh, yeah that is the cheese one. Oh yeah. I don't know how you can tell. And you know what? This is really good quality one. Like you can tell just from. If you can get close up in on the pastry here. The attention to detail of the pastry like it is just so flaky, lots of layers, buttery and is just melting right in my mouth and then that gooey cheese. Oh, that is just a winning combo. Alright, so I tried the cheese ones. The cheese one was really tasty. Now time for Pino. Mmmm. Have a look in there. Juicy. Look at that. So, this one has beef, onions and olive. That I've got the pit in my mouth right now. Excuse me. And it also has egg but I haven't bitten into that part yet. So like it is really nice and juicy inside. It is still warm. What surprises me though is the size. Like when we made our empanada video in San Pedro de Atacama like those were massive empanadas. They were almost like bigger than like a main course plate. But these are more snack sized right? Yeah, I would say they are about half the size of the ones we had in Atacama. Um, so yeah I kind of like it because I struggled to finish those big ones. Like the ones we had in Atacama were really good for sharing but this is like a good individual size. So it is not going to ruin your lunch or dinner so long as you have it as a snack. Mmmm...hmmmm. And the quality? It is really good. Look at those onions. Ooh. So apparently there is a bit of a craft beer scene here in Santiago. And Sam, you've just been sampling everything you can. Yeah, there really is. Well, it has been really hot in Santiago lately so in all fairness to my defense. Excuses, excuses. But this is really good quality craft beer. Um, a lot of the ones I've been having have actually tasted a little bit like grapefruit, so I'm interested to see what this one over here tastes like. Do you remember the name of it? Schopp. What kind of chopp? This is amber. Amber schopp. Alright. And it does have a little bit of a grapefruit taste. Why does it taste like grapefruit? I don't know. That is the way they make craft beer over here. They've got some kind of secret here in Chile. It tastes good. Bellavista is a neighborhood located just northeast of the city centre. It’s a cultural hub with lots of theatres, cinemas, cafes, museums, and restaurants. The most famed home in the neighbourhood is La Chascona, the home of the famed Chilean poet Pablo Neruda. Unfortunately, no filming or photography is allowed inside the premises. When it comes to art, you have a few choices. Just across Parque Forestal, you’ll find the National Fine Arts Museum focusing on Chilean paintings and sculptures. And then directly behind this museum, you’ll come across the Museum of Contemporary Art, which focuses on pieces from the turn of the 19th century. Last but not least, you can wander around the small neighbourhood of Paris-Londres. This neighborhood features cobbled streets, restored mansions, and it’s a nice little walk if you’re in the area. And that's a wrap for the Chilean capital! We hope you enjoyed this Santiago travel guide and that it gave you a few ideas of things to do, places to visit, and Chilean dishes to try in the city. As always, if you have any suggestion of things travellers should add to their Santiago itinerary, feel free to share those with us in the comments below. So, hello from Valparaiso. That means paradise on the valley. We have a few days to explore the city and we're planning to do most of it on foot. Yes, and most of it is going up hills as well. And there is so much cool street art here. So we're going to be taking a few different walking tours while we're in town. Today we're doing the first one which should be an overview of the city. And it should be fun. So we're going to take you on a little guided tour of Valparaiso. Yee-haw! To say Valparaiso is a bit hilly would be an understatement. The city is a maze of steep inclines which means the best way to get around and save your legs for sightseeing, is by riding up and down the funiculars. It might seem a bit daunting considering some of these are well over a hundred years old, but they still do the job. And this is our friend the pup who has joined our tour. She's the official bodyguard. And she knows where the funiculars are located so she took the stairs instead. Hi, pup. You're sweet aren't you? Yes, you are. Yes, you are. Yes, you are. How was it? I survived. Hahaha. Hi, pup. Hello, friend. Hi, friend. Hi, friend. Hi, friend. Someone is busy filming. Yes, this is the kind of place if you're a photographer you do not put your camera down. No, not for one second. If we can offer one recommendation for visiting Valparaiso, it would be to join one of the free walking tours towards the beginning of your stay. This is a great way to get some background history and to familiarize yourself with the various neighbourhoods. The local guides know where to find the best murals, so consider this a scouting mission. You can always come back with a bit more time to explore the area with your camera in hand. Alright, so Sam we have been walking around Valparaiso for about an hour and a half or two hours. What are your first impressions so far? Well, my impressions are you should always give a place a second chance. Because where we were staying, on the flat part of the city, is a little boring. Not super exciting. A little boring for sure but once you get up on the hills it is a whole different city. Apparently, there are 42 hills in the city and we're just exploring it for the first time today. And my first impressions are so much better now that we're seeing this cool part. It is so colorful, so artsy and lots of fun to check out. Exactly. Another thing we really enjoyed about our walking tour of Valparaiso, was the company of all the dogs. Valparaiso has a lot of strays roaming the streets, but we found the dogs to be super friendly and affectionate. We also noticed locals feeding dogs in the park and homeowners leaving water bowls out on their doorstep for strays. As for all the dogs following us, our guide told us that the strays already know his routine and they are always there to meet him at various points along the walking tour. We had pack of 7 at one point during the tour. We're having a little food break. I think we're going to try some empanadas. And I see that they have shrimp ones on the menu. Shrimp and cheese empanadas so those should be really tasty. So snack time. Your first deep-fried Chilean empanada. And this one is stuffed with cheese and shrimp. Yes, cheese and shrimp. And this is my first time to ever try one with shrimp so this is an exciting moment. And they were cooked in oil. These were deep-fried so they're probably still a little bit hot. Oh, the cheese is so gooey. I have a nice big piece of shrimp too. This is honestly one of the best empanadas I've ever had. This is incredible. And we're been walking around for a long time. Yes, and I skipped breakfast so that may be a factor in what I'm saying here. Okay, let's get a closer look then. Let's see. Oh, ooey gooey but can we see the shrimp. Okay, it is kind of in there. Nice. Nice. So it is a little early in the morning but we're trying our first Chilean Pisco. Is it sour? Is the pisco sour? You know, it is a little sour but I mean it is also quite sweet. It is kind of nice. Like sugary and lemon-y. It is almost like a syrup. It is a little thick. Have some. So it is day two in Valparaiso and today we're going to do a bit more sightseeing. We're actually revisiting the area where we were yesterday because we didn't get enough pictures and video. Yes, and the light is fantastic this morning. Normally here it doesn't get sunny until like maybe four or five PM. And we have blue skies today. Hive five! So these are the famed piano steps and it doesn't look like it when you're going down but I'll show you as soon as I reach the bottom. Piano steps. Okay, so next up we're about to ride the oldest funicular around. This should be exciting. Yes, and this is how we've been getting around this part of town. Going up and down the funicular. Because otherwise it is really steep. Hopefully it won't be too rickety. This one is from 1883. So this one is definitely more rickety than the last one we rode. There goes the other one. So we weren't really planning on doing a boat tour today but we have blue skies, the weather is great and we finished our walking tour near the harbor. So why not? Yeah, why not. Let's do it. We hopped aboard, it is 3000 Chilean Pesos per person. It should give us a different perspective of the city that is for sure. Yeah, and it is going to be a thirty minute ride. So it should be fun. The harbor tours depart from Muelle Prat as soon as they get a boat-full of passengers. During the outing you’ll go past container ships, tug boats, and navy vessels, plus you’ll also have a guide on-board to point out sights along the way. If you’re lucky, you might even get to see some sea lions basking in the sun. So still catching my breath from the last hill we finished climbing. Right now we're visiting the neighborhood of Bella Vista. This is where the open-air museum is located. This is basically a collection of little streets and lanes with lots of street art and colorful murals. So we're going to be walking around and checking out the art. So it is day three and we kind of had a bit of a change in plans. We were originally planning to do another walking tour. Yep. But it is a really sunny day so decided to have a beach day instead. So we'll be taking the train over to Vina del Mar. Getting some seafood, some sunshine. So just mixing it up here and we were hoping to go this place before we left so I think we made the right decision hopefully. Viña del Mar is a super quick day trip from Valparaiso. The two cities are only 8 kilometers apart and you can easily get there with the above ground metro system that runs along the beach. It’s only a 15 minute ride, and it’s quite the change in scenery. Whereas Valparaiso is colorful, artsy, and gritty, Viña del Mar is a bit more chic and modern. That being said, while we enjoyed our day trip to Viña del Mar, we were really glad we decided to stay in Valparaiso as we felt it had way more character. Yes, are you cute pup? Are you cute? We made it to the beach. And we're soaking in some rays. It is still a little bit windy because it is early in the morning so I've got my scarf on. But I think the day is going to warm up. It is 25 degrees. There is no reason for you to have a scarf on right now. It is chilly. Just saying. Just saying. And yeah, it is kind of cool here. It is really different from Valparaiso. Lots of condos and hotels along the beach. Lots of seafood restaurants. Yeah, it couldn't be any different. You can tell this is kind of like maybe a popular weekend destination for people living in Santiago or nearby. It is less artsy and more upscale I would say. So our time in Valparaiso is coming to an end. What are your final thoughts of the place? Yeah, that is a wrap from here. I loved it here. It was one of the coolest cities that I think we've visited on this entire South America trip. Yeah. What was really unique for me, obviously was going up to the hills and seeing all of those artsy gritty neighborhoods. It is a city I've never been to before. Like I backpacked in 2010 and this is somewhere I didn't get to go to. Finally a new destination for Sam. Yes, a new place for me. A lot of these places on this trip haven't been new for me so this was a little bit extra special. And so I really loved it here and I would highly recommend you come. And the views are so cool. We have to show you the views from our balcony. Look at that. You get to see the hills, the colorful hills. Bye Valparaiso. After close to a month travelling around Chile, Sam and I hopped on a plane to visit Easter Island, known locally as Rapa Nui. This was the closest we were ever going to get to this remote speck in the ocean, which also happens to be the southeastern most point of the Polynesian Triangle. We gave ourselves one full week to explore Isla de Pascua, and what follows is a travel guide of our time there. We hiked ancient volcanoes, stood face to face with the moai, watched spectacular sunrises and sunsets, and road tripped around the island while wild horses ran alongside. It was an incredible week and we hope this video will inspire you to plan your own visit to Easter Island. DAY 1 So it is our first morning on Easter Island. How excited are you? Beyond excited. This is incredible. This is a place I never actually thought I was going to visit in my lifetime. And we're going to start off the day by climbing a volcano because why not. That's how we roll. Let's go. This is the beast we're planning on tackling. Right in front of us. That is an extinct volcano crater. Right ahead. We have dogs leading the way for us. Which way pups? Lead the way pups. We just witnessed an animals in the wild moment. We have two dogs who have been following us since we left the town and they've been walking along keeping us company. And then one of them saw a chicken and it decided that's going to be my breakfast and it just went for it. Caught a live chicken, the chicken died and the dog had breakfast. So, that is country living. Country living. That is what happens. (Dog panting) (Dogs lapping up water) Rano Kau is 324 meters tall and it is located on the southwestern tip of Rapa Nui. We hiked all the way from town, and because of it’s gradual incline, we found it to be a relatively easy activity. That being said, we would recommend doing it early in the morning, since there were very few shaded areas along the way. We made it to the top. Woo! Yes! I feel like we've earned it. There is ways you can cheat by taking the car. We could drive up to the top like a whole bunch of people have done but we were up early and we walked to get here. Feeling accomplished. The Rano Kau crater is a protected area so you are not allowed to climb into it, however, you can get some really cool views of the interior by standing along the rim. Here’s a little fun fact: because the crater is sheltered from the winds, it has developed its own micro-climate and it also has vegetation you can’t find elsewhere on the island. So we've reached the top of Orongo but the hike is not over yet. The trail continues and apparently we're going to get some really cool views of tiny little islands just off of Easter Island. Like little islets I guess you could say. So let's go. Let's go. Orongo is a village and ceremonial site located just past the Rano Kau Crater. Unfortunately, it started pouring rain shortly after we reached the site, so we didn’t get to visit, but we made plans to return later that week. That evening we made our way into Hanga Roa to watch the sun set from the harbor. There were lots of surfers out on the water, and the waves kept rolling in and crashing against the rocks. Meanwhile we enjoyed the show with ice cream cones in hand. DAY 2 So it is Sunday morning, 9AM right now, and we are going to Catholic Mass. This was a suggestion by our host who is renting us the cutest little cottage. She said this is mostly for tourists so I'm not really sure what to expect but we were a bit curious so we're going to go check it out. (Music, chanting and praying) So that was a pretty cool church service. It was unlike any I've ever been to before. It was pretty cool because a lot of the songs they sang were actually in Rapa Nui. It wasn't in Spanish. Um, and also just the clothes they were wearing. Like I don't really know the terminology for this but the Priest had like feathers on his head and some dogs made it in as well. Yeah, dogs came in to the service. Lots of music. We also had kind of like a lay, I don't know if they use that word here or if that just is in Hawaii. He had like a flower necklace he was wearing. So it was pretty cool. It was nice seeing the culture and how that is incorporated into the local church service. So, if you happen to be on the island, on a Sunday you can check that out. After attending mass, we hopped over to the artisan’s market located just across the street. Here we found all sorts of souvenirs, including: miniature moai statues carved out of stone and wood, as well as postcards, magnets, and jewelry. After the market we took a walk to Ahu Tahai, which is a ceremonial complex that holds 3 different ‘ahus’ or platforms with moai. Perhaps the most famed of the three is Ahu Ko Te Riku, which stands out from the rest because it has restored eyes. Having already visited Ahu Tahai by day, we still made it a point to come in the late afternoon. The complex is just a short walk to the north end of town, and it also happens to be the best place to catch the sunset on the island. From this spot you can watch the sun paint the sky all shades of persimmon, pink and gold, before finally setting behind the moai and then dipping beneath the ocean. Day 3 So day three on the island and look at what we just got. Our official Rapa Nui stamps. How cool are those? Very very cool. Best souvenir ever. So we just finished renting a car and that calls for a road-trip around Easter Island. So our first stop is Rano Raraku. I'm probably butchering the name but I think that is the sight you've been most excited to visit. Yeah, this is a place we've been really wanting to go to and I can't believe it took us until what day three. Day 3 to actually do it. But yeah, there are hundreds of Moai here. Many of them unfinished. A lot of them toppled over. So it is pretty cool to just walk around and see so many of them up close. Yes, and we've got the car for 48 hours so there is going to be a lot of road tripping left to do. Yes. Rano Raraku is yet another volcano crater found on the island, and it is also the site of the quarry that supplied the stone for the hundreds of moai that can be found on the island. The quarry is believed to have been in use for a span of 500 years up until the early 18th century when activity ceased. It would also appear that this site was abandoned in a rush since many of the moai here are unfinished. So right now we're heading inside the crater of the Ranu Raraku volcano. And there is a lake in there. It basically looks like a wetland. It is pretty cool. Quite green. So yeah, have a look. If you can see. There it is. And there is Sam filming in the background. Awesome. After seeing the moai scattered on the slopes of the volcano, we took a little detour and hiked into the crater. This area is home to a lake with reeds. We also spotted wild horses and a few moai inside the crater, which was quite unexpected. From there we continued on to Ahu Tongariki for a quick visit. This site is home to 15 moai, making it the biggest ‘ahu’ on the island. Okay so it is almost sunset and we're driving back to a spot that we've already been to before and that is Orongo. And we're going to get some nice views of the crater from there and I think sunset should be pretty spectacular. We'll be looking out at the ocean. Woo hoo. Day 4 Well good morning. It is day four on Easter Island. Sam how are you feeling? Grumpy? Did you sleep well? Grumpy, a little bit tired still. But we're up for a very special reason. Yes, we're here to watch the sunrise. So we drove back to the 15 Moai where we were yesterday. And it should be pretty spectacular. The sun is starting to break-through so we're going to show you that. The best place to catch the sunrise in Rapa Nui is at Ahu Tongariki. We made the drive in the dark and we arrived just as the sky was beginning to show its soft morning colours. It’s also worth noting that when we visited in March, sunrise was happening at 8:20 a.m., so we weren’t up that early. So we are back on the road. We freshened up, had our breakfast and right now we're visiting Ahu Akivi. And these are the only Moai on the whole island that lookout to sea. So that is pretty unusual. So it is not the best time of day for light but hopefully you can see them just over there. There is seven of them here. We keep coming across wild horses. Right behind me. So cool. (Airplane noises) It is time for ceviche. It is actually like three or four in the afternoon but we're hungry and we love this place. It is our favorite spot on the island. So let's go in. Making new friends. I think the pup wants ceviche. It is waiting for our order to arrive. Don't you. Yes, you like your fish. You like your fish. Can you see all of this? Our ceviche has arrived. This one is Sam's and looks like his has shrimp. Mine is strictly local fish. Catch of the day. I couldn't tell you what the name of the fish is but it looks amazing. We've got rice, sweet potatoes, salad. Let's dig in. That's good. I just love the lime and the cilantro that they've put on this. It is amazing. My favorite. So that was a pretty fabulous meal, wouldn't you say? Yes, we're full. But never too full for ice cream. Waiting for your cone. Three scoops. Three scoops. I would like to point out that Sam ran off with his ice cream and he left me to pay for everything. And this is probably our favorite spot to eat. They have awesome artisan ice cream. Uh-huh. And it is really good value. Like it is not expensive and the taste is amazing. Absolutely amazing. Do you know what flavors your are having here? You've got three flavors. I've got mint, I've got Malpaga. Malaga which is like rum and raisin. And the other one was Torrone something. I can't remember what that is. It had hazelnuts in it. You're having a hard time keeping the camera up. You're so excited to eat yours. I'm having a raspberry ginger. And I better start eating because it is melting. One of the best decisions we made on our trip was to rent a car so that we would have the ability to explore all of Easter Island. On one particular afternoon, we hopped in the car and decided to drive the full island loop. We got to enjoy landscapes, the waves crashing along the rocky shores, and we also encountered many wild horses! If was one of the highlights of our visit. So we are finishing off the day with a trip to Anakena beach. And Sam just loves the beach. So we had to come here. Yeah, I love it so much we're coming tomorrow. Just for her. Day 5 Meow. Good morning. It is day 5 on Easter Island and it is actually our last day with a car so we're trying to make the most of everything. So, back at the beach. First up, back at the beach. Yes, back at Anakena Beach. We were here yesterday but we thought we'd come and get some pictures. And next up we're going to head back to the Orongo Crater. Or no, to Orongo village because last time we were there it started pouring rain and we had to run back. So we didn't get to see much over there. So we'll be driving there next up. Fingers crossed for better weather. Mmmhmmm. So next up we're visiting Puna Pao and this is where the Pukao were carved. And those are the red stones that you see on top of a lot of the Moai. And they are not sure if these were meant to resemble top knots, turbans or hats. But you can see them off in the distance. Puna Pao is a quarry with red volcanic rock, and although it is much smaller than Rano Raraku, all of the headpieces that you see on the ‘moai’ across the island came from this very spot. Later in the day we finally made it back to Orongo, where the rain held up! The village consists of round-walled buildings made out of flat stone, and there’s a trail that winds through the entire village. So it is nighttime here in Hanga Roa, Easter Island. And this evening we're going to a cultural dance performance. It should be fun. Let's go check it out. (Singing and dancing) Day 6 And now it is time for a tour of our little cottage here on Easter Island. Yeah, this is our last day here and we thought we'd just show you the house. We've had a really low-key day. I mean it has been awesome. We've been able to have such good weather on this island. And we've like covered basically everything we wanted to do so this last day we've really done basically nothing. Well, it was pouring rain this morning. It was. We couldn't go anywhere. I mean, that is part of the luck we've had though. We haven't had rain except for on the day we didn't need to do anything. Alright, so time for the house tour. Lead the way, sir. Up the steps. So this is a kind of basic accommodation you can find on the island. This feels like house hunters international. Living room. Here is the living room. Yes, followed by the kitchen. The dining area. Here we have the kitchen which is a little messy at the moment. And our messy humble abode. This is the bedroom we've been staying in. So yeah, the beds. We've been staying here with my parents and they have a room over there. The fancy room. And we also have a little bathroom. Tada! Hello! Um, yeah. So accommodations on Easter Island are very basic and a little pricey. For this cottage we paid 830 US dollars for the week. Yeah. And that is pretty standard. Yeah, exactly. So if you come here, if you don't have a huge budget this is the type of place you're likely going to be staying at. Yeah. Day 7 Ciao Rapa Nui! Ciao. So sad! First class. But we never get to sit in first class. And just like that our week on Easter Island was up! Rapa Nui is one of the most fascinating places we have ever visited, and we loved getting to explore every inch of the island. Now it’s over to you. Have you been to Easter Island? Is it a place you’d like to visit? Let us know in the comments below. Good afternoon from the town of San Pedro de Atacama in Chile. We've been here a few days taking a few different day trips to visit volcanoes and lagoons and see flamingos and doing lots of cool stuff. We've seen lots of wildlife, we've seen some amazing landscapes. And now we're going to show you the town. It's actually quite small and there isn't a lot to do but if you're taking tours from here you're going to end up spending a bit of time in San Pedro so yeah let's go take a little tour. A little walk around. Sounds good to me. Bienvenidos a San Pedro de Atacama. Si! And this place is pretty cool because in the distance, in the background you can see volcanoes. You have volcanoes right over there. Let me run out to the street. There. So next up we're going to take you down a street called Caracoles. And this is like the main street in the whole town. This is where you can find ice cream shops, bars, restaurants, tour operators, laundry places. Whatever you could need and that is over this way. This way. This way. Come. What are your overall impressions of the town after having spent a few days here? Yeah, it's a decent place to hang out. This is not the kind of town where you come to linger. It's a launching pad for a whole bunch of other activities. You can also go to Bolivia to do the Uyuni salt flat tours as well. And you can also cross over to Argentina to go to Salta which is what we're going to do tomorrow. Yeah, so come here book a tour, take some trips and eat well. Yes. And our last stop of this little tour of San Pedro is the main square. Yes. This is where you'll find live music and lot of dogs running around. Yeah, some live music is happening as we speak. And that is a wrap from San Pedro. We are now finishing things off with a few clips from Carnival because 'yes' we're in the thick of carnival season. Ciao. Ciao ciao. Good morning everyone. Today you'll notice I'm not traveling with Audrey or my parents. Yesterday we did a marathon session of 13 hours of tours. So understandably they are back at home resting. But today I'm going to go out and show some different areas in and around San Pedro de Atacama. And these are different from what we did before. We're going to be focusing on lagoons and the altiplano and we're also going to be visiting a Salt Flat. So lots of cool stuff planned for today. Something else I've really enjoyed about the tours here is the fact they've all left really early in the morning. That's been awesome for photography because of the nice soft light in the morning and also great for spotting wildlife. Ah, estoy llena. Breakfast was awesome. I'm totally stuffed. Today we had omelettes and we also had bread and we had Carlitos again so it was a really good meal and now we're ready to move on. On both days of our tour we decided to go with a company called Grado diez - Grado 10. And I thought I'd share the thought process behind that. So number one the vehicles are a lot bigger than the typical ones plying these roads. A lot of the vehicles that you'll see on these tours are little minivans and they tend to have problems sometimes on these off-roads. So taking a big truck was really good. And the other reason we decided to go with this company too was because of the awesome windows on this vehicle. This is like a safari truck so you know the tour cost a little bit more and we did get a few extra things. Like we had a really nice breakfast, we had on the first day we had pancakes, we had really nice juice, coffee, bread. And today we had omelets. I've noticed on other cheaper tours you get a lot more of a simple breakfast. It is just like bread and maybe juice and that is it. So this was a really good choice for us. It cost a little bit more but you know sometimes the extra comfort is worth paying for. Next up is the flamingo reserve. Time to go spot some flamingos. Something about the tour today to really keep in mind is that the elevation does go above 4000 meters above sea level. So that means that altitude sickness can be an issue and also getting a sunburn is very common in this type of weather because you're up so high, so you really really need to slather on that sunscreen. Alright, so that marks the end of the tour. The highlight was definitely the flamingo reserve and the salt flats. Well the temperature sure changes quickly here in the Atacama desert. When we went to visit the geysers this morning we were freezing. It was so cold and this afternoon we're planning to tour the Valley of the Moon and we are melting. Like seriously, it must be like high 30's maybe even low 40's in Celsius. I feel like it's Samuel a la parrilla. His first Spanish joke - Sam on the grill. Haha! So our first stop on this afternoon tour is called Piedra del Coyote and our guide was saying this was like the iconic postcard shot that you see on all of the guidebooks and it is pretty impressive. Voila! Into the deep dark cave. Actually it is not very big and it is very deep or very dark but it is a lot cooler than out in the desert. So, I'm happy. This is a time where I wish I was 5'6 not 6'1. This is spooky. We're only seeing shadows. And darkness. We should have brought a flashlight. Should have brought a flashlight. We're like little ants in a tunnel. Yes, except that I'm an ant that is way too big for this little ant tunnel. The Queen ant. I'm the queen ant. I should be out enjoying paradise somewhere else. That was kind of hard to film. We weren't expecting to crawl through a tunnel. Yeah, it started off too easy. And we're like this isn't even a cave. And then it became hardcore caving. And it was pitch black and we didn't bring flashlights. But the best part about this was that it allowed us to cool off. It was so hot before we came in here. The end is nigh. The end is nigh. No, seriously though. This is our final stop. We have to climb a dune or some hill. It is going to take us about 30 minutes. Once we reach the top we get to watch the sunset. Woo! And then we get food back in town. Feed me. Yes, and what you don't realize is this is our second tour of the day. This is going to be our second video coming out but we did all of this in one day. We started at four AM and right now it is what? Sunset, sunset time. Let's go watch the sun. And that is a wrap for our Valle de la Luna tour. We are tired, hungry and ready to get a rest. Ciao! Well, somebody looks all bundled up this morning. I know. Good morning from the chilly Atacama desert. Yesterday, we arrived in San Pedro de Atacama and we booked a tour to visit El Tatio geysers and we had to be up at four in the morning. It was a really early start and now it is probably around seven but it is still freezing but I'm told we're going to get chocolate pancakes plus we're going to see some pretty cool geysers so it should be a really fun outing. I think you're holding out for the pancakes. Pancakes. So apparently this it he highest geyser field in the whole world. And according to my Lonely Planet there should be around 64 geysers although our guide did mention there is closer to 80. So who knows maybe there are new ones sprouting up. And you look ridiculous with your blanket which you stole from the vehicle. Stolen blanket. Stolen blanket alert. It is so cold. Okay, yesterday when we booked the tour we were told it might be close to like zero degrees. Maybe even 10 below but I didn't believe it because it was so hot in the town. So I'm wearing leggings and I have an alpaca sweater and a wind-breaker but it is not enough. It is not enough. I want to jump in one of the geysers. They look really warm. You go do that. Okay. Well, well so this is not your first visit here Sam. So, can you tell us how does it compare coming back a second time. Well, my first time I came here I was incredibly dunce. Okay, I came wearing shorts and I didn't even have a sweater on. I thought I was going to die of hypothermia. So this time I am more well prepared but even so my hands and still cold. Let's see. Outfit of the day. Sweat pants, I got my alpaca sweater, I've got my jacket and I've got my mitts. So kind of toasty. Sort of kind of. Relatively kind of compared to last time. Yes, very toasty compared to last time. It is not really like hot but it is nice. Hahaha. So what are you doing Sam? I'm warming up my frozen fingers. Mmmm. Urrggghhh. So this is our sweet ride in the background. Yes, this kind of reminds me of something kind of like a hybrid safari vehicle in Africa and something we'd take up to Churchill Manitoba to look at polar bears. Yes, it is kind of like a monster truck but for tourists. So how is it? It is so nice and warm. This has been the most relaxing part of the trip so far. I do not want to leave. Although breakfast is tempting me. Chocolate pancakes. Chocolate pancakes. Breakfast is soon to be served. We have some cake and dulce de leche and tea and coffee and juice and the pancakes are being made and there is cheese. So it should be tasty. Yes, please. I'm hungry. Cheese, yes please. Tell us about that delicious breakfast we just polished off. Breakfast was awesome. It was worth the wait. I don't think we ate until around nine thirty so we were hungry. Like we started this tour at four in the morning. So five and a half hours before food. So what did we have? The highlight was by far the pancakes with dulce de leche. Yes, and we had grilled sandwiches with ham and cheese. They've like Carlitos. Yes, and cake and what else? Tea, orange juice, coffee, so we're well fed and ready to hit the road again. Yeah. So now we have twenty minutes stop in a village called Machuca. And there is a new part and an old part to the village. The older construction is over a thousand years old so we are going to go find some of those ruins. There is some churches out here as well. But apparently the civilization has been here for over eight thousand years so that is a long time. That's impressive. Oh look at you. Look at you so sweet. So sweet. Look at those little eyes. Oh. We can get some pretty cool snacks in this town. Tell me all about it. Yes, if you're in the mood for a tasty treat there is meat back there and it is not just any kind of meat. It is alpaca skewers barbecued right behind me. Yum yum are you going to get some? You know what, normally I would but I'm so full from that pancake breakfast. I had over 4 pancakes. Four and a half actually. Woah, the truth comes out. The truth revealed. You're a flamingo today aren't you? I'm waddling like one too. Actually flamingos don't waddle. But the cherry on top of the cake here for this tour was getting to see flamingos. I was think you know what maybe we're not going to get to see them but right at the last stop yes we get to. And we're now at our final stop of the tour. We're checking out this really cool gorge that is really green and yeah it has been an awesome tour. We saw some amazing landscapes, lots of wildlife. We ate some tasty pancakes. So yeah, if you're ever traveling around Atacama this is a really fun tour to take. Well good morning. As you can probably tell from the sunglasses and t-shirt we have left Bolivia and we are back to much warmer weather. Yesterday, we crossed over to Chile and we are visiting Arica. Which is actually a border city which sits between Chile and Peru right at the very top. So yeah, we're right by the beach, warmer weather and yeah today we're going to go out and explore. So we should probably tell the story of how we got to Arica. Ha, yeah. It was a pretty good one involved in that. First off, we'll say that that bus ride was one of the most scenic we've ever been on. Absolutely incredible coming from La Paz to Arica in terms of going from a high altitude destination all the way down to sea level. Yes, it was supposed to take about 7 or 8 hours. Yeah. And it took over 15. Almost six hours at immigration. It was probably honestly the biggest gong show of an immigration I've ever seen. They had one immigration officer processing all of the people on the bus, so they were literally hundreds of people in line. And yet they had other immigration officers like sometimes two or three just checking out one car. Like it just totally didn't make sense. And there had just been a strike in Bolivia a few days ago so they had just opened the border and there were hundreds of people who wanted to get across because they had been waiting for days. Yeah, but anyways part of the adventure so we arrived last night exhausted but now we've had a good night's sleep and we're excited to explore Arica. Yes, the city looks great. So one of the coolest things about arriving in a city and having no plans is that you just encounter all of these random things. And there appears to be a market setting up right now. Yeah, it is still a bit early. About eight in the morning or so. So it is just getting started but I think it is going to get busy later on today. So this looks to be like a vintage market where they're selling used clothing. Although I did see some booths that were selling plants and teddy bears so I guess you can find a little bit of everything here. And it looks like we've come across yet another market. This one is more like a farmer's market so they are selling fresh produce. Let's go through. So we went to the farmer's market and you walked away with a piece of electronics. Yes, so every country has different electrical power outlets. Uh-huh. But Chile takes the prize for having one of the strangest. Check this out. That's three prongs. Three skinny little prongs. Yeah. So we were having trouble plugging in this morning so this was a really timely find. For under a dollar. We are at the bus terminal buying tickets for our next destination. Want to tell us where we're going? Yes. San Pedro de Atacama. And what is funny is we went to a bus company called Atacama and they do not go to Atacama. We had to find another one. Which bus did we go with? Ah, I think Tour. Tour something. Tour something? I forget but we have tickets. We've got our tickets. We're going. That is the main thing. Night bus. Yes. Cocina Peruana. So as you can probably tell from the sign we are having Peruvian food in Chile. But don't worry. We are planning to eat Chilean food while we're here. It is just you know Peru is so close and we love Ceviche and we've found this restaurant so we had to go in. And Aji de Gallina. Yes, let's go in. So tell me about that fantastic meal. That seriously was fantastic. I don't give a lot of restaurants an A plus but I do for this one. Authentic Peruvian food done at a high level. And that is a wrap for Arica. We didn't make it to the beach. No, or any museums. Or any major landmarks as a matter of fact. But I mean that what our stop here was all about. Just resting, buying tickets to San Pedro. Yeah, and we got to see flea markets and some other things. We had good food and that is all we really wanted to experience. Now we're on to a new destination. Yeah, so great impressions from the city. We would definitely recommend it as pit stop. And yeah, Arica was fun.", "text_with_breaks": "Our trip to Chile wouldn't have been complete\nwithout a visit to the capital, so towards\n\nthe end of our stay we decided to visit Santiago.\n\nWe had 4 days to discover what the city was\nall about, so we set out to visit the main\n\nattractions, sample Chilean food, and explore\nvarious neighborhoods on foot.\n\nWe may not have been able to see it all, but\nthe following is our experience in the city.\n\nFor anyone planning a similar trip, here's\na look at 20 things to do in Santiago de Chile\n\non your visit:\n\nSo today we are visiting Santa Lucia hill.\n\nThis is actually an extinct volcano right\nin the middle of the city.\n\nIt is 69 meters tall and we're going to go\ncheck it out.\n\nSanta Lucia is an urban park smack dab in\nthe middle of Santiago and it’s a popular\n\nhangout in the afternoons and weekends.\n\nThe hike is a pleasant one with lots to see,\nincluding fountains, spiraling staircases,\n\ndefensive forts, sprawling gardens, and cool\nlookout points.\n\nLastarria is a neighbourhood located just\neast of Santa Lucia hill and it was once the\n\nbohemian hub of the city.Today it is very\npopular with tourists as it offers an outdoors\n\nflea market, an international mix of cafes\nand restaurants, and live music.\n\nAnd now we're going to take you to what we\nthink is the best ice cream shop in town.\n\nIt is called Emporio La Rosa.\n\nLots of great selections and we've been coming\nhere almost every single day we've been in\n\nSantiago.\n\nSo that says something.\n\nA little bit more than we'd like to admit.\n\nYes.\n\nLet's go in.\n\nSam, you got your favorite flavor.\n\nWant to show us?\n\nYes, dulce de leche, right here.\n\nDulce de leche.\n\nLet's take the first bite.\n\nI mean they gave such a generous portion here\nthat not only do we get a cone but we also\n\nget a cup as well.\n\nSo it doesn't melt and overflow.\n\nI really like that idea.\n\nThey should do that in more places around\nthe world.\n\nOkay.\n\nAre you having a moment there?\n\nThat is divine.\n\nYou know what, you know what really makes\nthis dulce de leche flavor so good.\n\nEspecially at this place is that it is a little\nbit salty.\n\nNormally it is just really really sweet but\nthere is this kind of little tinge of salt\n\nthat just makes it awesome.\n\nThat is unusual.\n\nLove it.\n\nLove it.\n\nSo I got some ice cream as well of course.\n\nSo this is actually raspberries and mint.\n\nSo, I'm not a huge fan of mint but I really\nlike raspberry.\n\nNow that is an interesting combo.\n\nI've never had that before.\n\nWhat can you taste more?\n\nThe raspberry or the mint?\n\nDefinitely the raspberry?\n\nYeah.\n\nNot too much mint?\n\nThe mint is a very subtle aftertaste.\n\nIt just makes it a little bit more refreshing.\n\nSo yeah, I'm a fan of this one.\n\nI'd recommend it.\n\nFor panoramic views of the city, ride the\nfunicular to the top of San Cristobal Hill.\n\nYou can catch the funicular at Pio Nono station,\nand either pay to stop halfway up the hill\n\nat the zoo, or ride all the way to the summit.\n\nKeep in mind that the lines tend to be a bit\nlonger on weekends, especially as you approach\n\nsunset.\n\nOkay, so we rode the funicular and we made\nit to the top of San Cristobal Hill.\n\nAnd you get some pretty cool spectacular views.\n\nYou can see the Andes and they look like they're\nwithin reach.\n\nI know, it almost makes me want to go climb\nthem but I'm a little too lazy.\n\nI think we'll go get food instead.\n\nAnother time.\n\nSo it is time for a little afternoon snack\nin Santiago.\n\nToday we're at a restaurant called Galindo\nand we're going to be trying a dish that is\n\ncalled Chorrillana.\n\nAnd this is a lot like a Canadian poutine.\n\nNow if you're not too familiar with Canadian\npoutine that is kind of like when you get\n\nsome French Fries with gravy and cheese and\nother ingredients over top.\n\nSo this is going to be similar but with a\nChilean twist so we're waiting for the food\n\nto arrive now.\n\nWell as you can see the food has arrived and\nthe funny part is this is listed as an appetizer\n\nor a starter for one person.\n\nIf you have a look at that, that is enough\nto feed two grown people.\n\nI think Sam and I are going to struggle with\nthis.\n\nIt is our main.\n\nIt is our main.\n\nFor two.\n\nDefinitely.\n\nAlright Sam, so it is time to give us the\ntour of the plate.\n\nYes, so before I tuck into this tasty little\ntreat I'm going to explain what we've got\n\nhere.\n\nSo we have tenderloin, onion and scrambled\negg on top of those french fries.\n\nIt is actually a little bit different from\nthe first time we tried Chorrillana because\n\nthat had a fried egg on top and also sausage.\n\nYes.\n\nBut this has a lot more meat.\n\nThis is a very generous portion.\n\nSo dig right in hungry boy.\n\nThank you, thank you, thank you.\n\nYeah.\n\nEnjoying that?\n\nOh, yeah.\n\nWow, those are like really tasty onions.\n\nYou can tell they've been marinated in something.\n\nI think they're caramelized.\n\nYeah, caramelized onions I think.\n\nAnd the french fries are a golden perfection.\n\nIt is just going to be an awesome filling\ncarb loaded delicious little treat.\n\nSo we've had this dish a few times since we've\narrived in Santiago and no two Chorrillanas\n\nare the same.\n\nThis one is different, I mean it has no sausage\nor hot dogs and that was our first experience\n\ntrying Chorrillanas.\n\nAnd also this one has scrambled eggs instead\nof fried egg on top.\n\nSo it is kind of nice that you can always\nfind a bit of variety when you go to a different\n\nrestaurant.\n\nAnd I think \nI am ready for my first bite.\n\nGot a little bit of everything in there.\n\nMmmm.\n\nWow.\n\nThat meat is tender isn't it?\n\nIt is tender.\n\nIt is tenderloin, so it should be tender.\n\nIt should be tender.\n\nWow.\n\nThat is nice.\n\nIn a way it is kind of nice that they only\nhave the beef and there is no sausage because\n\nlike this is a really good cut of meat.\n\nIt is very juicy so the flavors really come\nthrough.\n\nYou don't have too many competing tastes.\n\nYeah, you don't need a whole lot of ingredients\nwith this dish.\n\nNot when it is done well.\n\nPlaza de Armas is the heart of Santiago’s\nhistoric centre and it’s not a bad place\n\nto do some people watching.\n\nThere are lots of benches under the cover\nof palm trees, and the place is buzzing with\n\nactivity no matter the time of day.\n\nHi, pup.\n\nYou're getting a massage.\n\nAre you enjoying your massage.\n\nYou have a nice smile pup.\n\nThe Metropolitan Cathedral is located in the\nhistoric centre of Santiago overlooking the\n\nsquare.\n\nThe construction you see today dates back\nto the year 1800, since previous cathedrals\n\nwere destroyed in earthquakes.\n\nWhen it comes to sunsets, Santiago knows how\nto put on a show.\n\nThe best-known spot in town for 360 degree\nviews of the city is Sky Costanera, with an\n\nobservatory that is open from 10 am to 10\npm.\n\nAlternatively, you could enjoy the free views\nfrom one of the city’s residential skyscrapers\n\nlike we did.\n\nSince we were renting an AirBnB apartment\nfor the duration of our stay, we had access\n\nto our building’s rooftop terrace and the\nviews were pretty spectacular.\n\nAnd a way to cool down here in Santiago is\nto go and get yourself a Pisco Sour.\n\nThis is a really refreshing drink.\n\nBasically, it is a pisco brandy which is a\ngrape brandy and then you combine that with\n\ncitrus juice and there is egg white on top.\n\nAnd if you can see this there is a little\nbit of a brown kind of caramel color.\n\nIt is called bitter.\n\nThat is bitter, exactly.\n\nSo let's try this out to see if it is good.\n\nSalut!\n\nYeah, that's real nice.\n\nVery refreshing, very sweet but also quite\ntart as well.\n\nSantiago’s Central Market is the place to\ncome for the freshest food.\n\nInside the market you’ll find butchers and\nfishmongers - it’s okay to skip that part\n\n- but if you continue your exploration, you’ll\nfind rows of restaurants serving up everything\n\nfrom grilled fish to ceviche.\n\nWe really like our ceviche, so we found a\nplace serving exactly that.\n\n(Music Playing)\n\nParque Forestal is a park that forms a long\nstretch of greenery along the Mapocho River.\n\nIt’s a nice green escape in the middle of\nthe city and we noticed it was really popular\n\nwith couples who were just lounging around\non the grass.\n\nPalacio de la Moneda is the seat of the President\nof the Republic of Chile.\n\nThis is where you can come to watch the changing\nof the guard, but keep in mind that it only\n\nhappens every other day.\n\nWe just missed it!\n\nJust underneath Palacio de La Moneda, you’ll\nfind Centro Cultural Palacio La Moneda, which\n\nis a cultural centre featuring exhibitions,\ndesign shops, and a small selection of cafes.\n\nIt’s a nice place to cool down and check\nout some art if it’s a really hot day out.\n\nSo we found this empanada shop.\n\nIt is called Zunino and it was packed.\n\nIt is probably about one thirty right now\nso the line really was stretching out of the\n\nestablishment but we managed to place our\norder.\n\nWe ordered one cheese empanada and one pino\nempanada.\n\nWhat is kind of unique about that place is\nthat is all that they do.\n\nThey only have these two varieties.\n\nYou either get your pino beef or your cheese.\n\nSo it is a very small selection but I think\nthat means they really know how to make a\n\ngood empanada.\n\nAlright, and I'm having the cheese one and\nit is still piping hot.\n\nThis looks really cool.\n\nI can tell that the pastry, already before\nbiting into it, is going to be really flaky.\n\nYeah.\n\nMmmm.\n\nIs that the cheese one for real?\n\nOr is it beef?\n\nOh, yeah that is the cheese one.\n\nOh yeah.\n\nI don't know how you can tell.\n\nAnd you know what?\n\nThis is really good quality one.\n\nLike you can tell just from.\n\nIf you can get close up in on the pastry here.\n\nThe attention to detail of the pastry like\nit is just so flaky, lots of layers, buttery\n\nand is just melting right in my mouth and\nthen that gooey cheese.\n\nOh, that is just a winning combo.\n\nAlright, so I tried the cheese ones.\n\nThe cheese one was really tasty.\n\nNow time for Pino.\n\nMmmm.\n\nHave a look in there.\n\nJuicy.\n\nLook at that.\n\nSo, this one has beef, onions and olive.\n\nThat I've got the pit in my mouth right now.\n\nExcuse me.\n\nAnd it also has egg but I haven't bitten into\nthat part yet.\n\nSo like it is really nice and juicy inside.\n\nIt is still warm.\n\nWhat surprises me though is the size.\n\nLike when we made our empanada video in San\nPedro de Atacama like those were massive empanadas.\n\nThey were almost like bigger than like a main\ncourse plate.\n\nBut these are more snack sized right?\n\nYeah, I would say they are about half the\nsize of the ones we had in Atacama.\n\nUm, so yeah I kind of like it because I struggled\nto finish those big ones.\n\nLike the ones we had in Atacama were really\ngood for sharing but this is like a good individual\n\nsize.\n\nSo it is not going to ruin your lunch or dinner\nso long as you have it as a snack.\n\nMmmm...hmmmm.\n\nAnd the quality?\n\nIt is really good.\n\nLook at those onions.\n\nOoh.\n\nSo apparently there is a bit of a craft beer\nscene here in Santiago.\n\nAnd Sam, you've just been sampling everything\nyou can.\n\nYeah, there really is.\n\nWell, it has been really hot in Santiago lately\nso in all fairness to my defense.\n\nExcuses, excuses.\n\nBut this is really good quality craft beer.\n\nUm, a lot of the ones I've been having have\nactually tasted a little bit like grapefruit,\n\nso I'm interested to see what this one over\nhere tastes like.\n\nDo you remember the name of it?\n\nSchopp.\n\nWhat kind of chopp?\n\nThis is amber.\n\nAmber schopp.\n\nAlright.\n\nAnd it does have a little bit of a grapefruit\ntaste.\n\nWhy does it taste like grapefruit?\n\nI don't know.\n\nThat is the way they make craft beer over\nhere.\n\nThey've got some kind of secret here in Chile.\n\nIt tastes good.\n\nBellavista is a neighborhood located just\nnortheast of the city centre.\n\nIt’s a cultural hub with lots of theatres,\ncinemas, cafes, museums, and restaurants.\n\nThe most famed home in the neighbourhood is\nLa Chascona, the home of the famed Chilean\n\npoet Pablo Neruda.\n\nUnfortunately, no filming or photography is\nallowed inside the premises.\n\nWhen it comes to art, you have a few choices.\n\nJust across Parque Forestal, you’ll find\nthe National Fine Arts Museum focusing on\n\nChilean paintings and sculptures.\n\nAnd then directly behind this museum, you’ll\ncome across the Museum of Contemporary Art,\n\nwhich focuses on pieces from the turn of the\n19th century.\n\nLast but not least, you can wander around\nthe small neighbourhood of Paris-Londres.\n\nThis neighborhood features cobbled streets,\nrestored mansions, and it’s a nice little\n\nwalk if you’re in the area.\n\nAnd that's a wrap for the Chilean capital!\n\nWe hope you enjoyed this Santiago travel guide\nand that it gave you a few ideas of things\n\nto do, places to visit, and Chilean dishes\nto try in the city.\n\nAs always, if you have any suggestion of things\ntravellers should add to their Santiago itinerary,\n\nfeel free to share those with us in the comments\nbelow.\n\nSo, hello from Valparaiso.\n\nThat means paradise on the valley.\n\nWe have a few days to explore the city and\nwe're planning to do most of it on foot.\n\nYes, and most of it is going up hills as well.\n\nAnd there is so much cool street art here.\n\nSo we're going to be taking a few different\nwalking tours while we're in town.\n\nToday we're doing the first one which should\nbe an overview of the city.\n\nAnd it should be fun.\n\nSo we're going to take you on a little guided\ntour of Valparaiso.\n\nYee-haw!\n\nTo say Valparaiso is a bit hilly would be\nan understatement.\n\nThe city is a maze of steep inclines which\nmeans the best way to get around and save\n\nyour legs for sightseeing, is by riding up\nand down the funiculars.\n\nIt might seem a bit daunting considering some\nof these are well over a hundred years old,\n\nbut they still do the job.\n\nAnd this is our friend the pup who has joined\nour tour.\n\nShe's the official bodyguard.\n\nAnd she knows where the funiculars are located\nso she took the stairs instead.\n\nHi, pup.\n\nYou're sweet aren't you?\n\nYes, you are.\n\nYes, you are.\n\nYes, you are.\n\nHow was it?\n\nI survived.\n\nHahaha.\n\nHi, pup.\n\nHello, friend.\n\nHi, friend.\n\nHi, friend.\n\nHi, friend.\n\nSomeone is busy filming.\n\nYes, this is the kind of place if you're a\nphotographer you do not put your camera down.\n\nNo, not for one second.\n\nIf we can offer one recommendation for visiting\nValparaiso, it would be to join one of the\n\nfree walking tours towards the beginning of\nyour stay.\n\nThis is a great way to get some background\nhistory and to familiarize yourself with the\n\nvarious neighbourhoods.\n\nThe local guides know where to find the best\nmurals, so consider this a scouting mission.\n\nYou can always come back with a bit more time\nto explore the area with your camera in hand.\n\nAlright, so Sam we have been walking around\nValparaiso for about an hour and a half or\n\ntwo hours.\n\nWhat are your first impressions so far?\n\nWell, my impressions are you should always\ngive a place a second chance.\n\nBecause where we were staying, on the flat\npart of the city, is a little boring.\n\nNot super exciting.\n\nA little boring for sure but once you get\nup on the hills it is a whole different city.\n\nApparently, there are 42 hills in the city\nand we're just exploring it for the first\n\ntime today.\n\nAnd my first impressions are so much better\nnow that we're seeing this cool part.\n\nIt is so colorful, so artsy and lots of fun\nto check out.\n\nExactly.\n\nAnother thing we really enjoyed about our\nwalking tour of Valparaiso, was the company\n\nof all the dogs.\n\nValparaiso has a lot of strays roaming the\nstreets, but we found the dogs to be super\n\nfriendly and affectionate.\n\nWe also noticed locals feeding dogs in the\npark and homeowners leaving water bowls out\n\non their doorstep for strays.\n\nAs for all the dogs following us, our guide\ntold us that the strays already know his routine\n\nand they are always there to meet him at various\npoints along the walking tour.\n\nWe had pack of 7 at one point during the tour.\n\nWe're having a little food break.\n\nI think we're going to try some empanadas.\n\nAnd I see that they have shrimp ones on the\nmenu.\n\nShrimp and cheese empanadas so those should\nbe really tasty.\n\nSo snack time.\n\nYour first deep-fried Chilean empanada.\n\nAnd this one is stuffed with cheese and shrimp.\n\nYes, cheese and shrimp.\n\nAnd this is my first time to ever try one\nwith shrimp so this is an exciting moment.\n\nAnd they were cooked in oil.\n\nThese were deep-fried so they're probably\nstill a little bit hot.\n\nOh, the cheese is so gooey.\n\nI have a nice big piece of shrimp too.\n\nThis is honestly one of the best empanadas\nI've ever had.\n\nThis is incredible.\n\nAnd we're been walking around for a long time.\n\nYes, and I skipped breakfast so that may be\na factor in what I'm saying here.\n\nOkay, let's get a closer look then.\n\nLet's see.\n\nOh, ooey gooey but can we see the shrimp.\n\nOkay, it is kind of in there.\n\nNice.\n\nNice.\n\nSo it is a little early in the morning but\nwe're trying our first Chilean Pisco.\n\nIs it sour?\n\nIs the pisco sour?\n\nYou know, it is a little sour but I mean it\nis also quite sweet.\n\nIt is kind of nice.\n\nLike sugary and lemon-y.\n\nIt is almost like a syrup.\n\nIt is a little thick.\n\nHave some.\n\nSo it is day two in Valparaiso and today we're\ngoing to do a bit more sightseeing.\n\nWe're actually revisiting the area where we\nwere yesterday because we didn't get enough\n\npictures and video.\n\nYes, and the light is fantastic this morning.\n\nNormally here it doesn't get sunny until like\nmaybe four or five PM.\n\nAnd we have blue skies today.\n\nHive five!\n\nSo these are the famed piano steps and it\ndoesn't look like it when you're going down\n\nbut I'll show you as soon as I reach the bottom.\n\nPiano steps.\n\nOkay, so next up we're about to ride the oldest\nfunicular around.\n\nThis should be exciting.\n\nYes, and this is how we've been getting around\nthis part of town.\n\nGoing up and down the funicular.\n\nBecause otherwise it is really steep.\n\nHopefully it won't be too rickety.\n\nThis one is from 1883.\n\nSo this one is definitely more rickety than\nthe last one we rode.\n\nThere goes the other one.\n\nSo we weren't really planning on doing a boat\ntour today but we have blue skies, the weather\n\nis great and we finished our walking tour\nnear the harbor.\n\nSo why not?\n\nYeah, why not.\n\nLet's do it.\n\nWe hopped aboard, it is 3000 Chilean Pesos\nper person.\n\nIt should give us a different perspective\nof the city that is for sure.\n\nYeah, and it is going to be a thirty minute\nride.\n\nSo it should be fun.\n\nThe harbor tours depart from Muelle Prat as\nsoon as they get a boat-full of passengers.\n\nDuring the outing you’ll go past container\nships, tug boats, and navy vessels, plus you’ll\n\nalso have a guide on-board to point out sights\nalong the way.\n\nIf you’re lucky, you might even get to see\nsome sea lions basking in the sun.\n\nSo still catching my breath from the last\nhill we finished climbing.\n\nRight now we're visiting the neighborhood\nof Bella Vista.\n\nThis is where the open-air museum is located.\n\nThis is basically a collection of little streets\nand lanes with lots of street art and colorful\n\nmurals.\n\nSo we're going to be walking around and checking\nout the art.\n\nSo it is day three and we kind of had a bit\nof a change in plans.\n\nWe were originally planning to do another\nwalking tour.\n\nYep.\n\nBut it is a really sunny day so decided to\nhave a beach day instead.\n\nSo we'll be taking the train over to Vina\ndel Mar.\n\nGetting some seafood, some sunshine.\n\nSo just mixing it up here and we were hoping\nto go this place before we left so I think\n\nwe made the right decision hopefully.\n\nViña del Mar is a super quick day trip from\nValparaiso.\n\nThe two cities are only 8 kilometers apart\nand you can easily get there with the above\n\nground metro system that runs along the beach.\n\nIt’s only a 15 minute ride, and it’s quite\nthe change in scenery.\n\nWhereas Valparaiso is colorful, artsy, and\ngritty, Viña del Mar is a bit more chic and\n\nmodern.\n\nThat being said, while we enjoyed our day\ntrip to Viña del Mar, we were really glad\n\nwe decided to stay in Valparaiso as we felt\nit had way more character.\n\nYes, are you cute pup?\n\nAre you cute?\n\nWe made it to the beach.\n\nAnd we're soaking in some rays.\n\nIt is still a little bit windy because it\nis early in the morning so I've got my scarf\n\non.\n\nBut I think the day is going to warm up.\n\nIt is 25 degrees.\n\nThere is no reason for you to have a scarf\non right now.\n\nIt is chilly.\n\nJust saying.\n\nJust saying.\n\nAnd yeah, it is kind of cool here.\n\nIt is really different from Valparaiso.\n\nLots of condos and hotels along the beach.\n\nLots of seafood restaurants.\n\nYeah, it couldn't be any different.\n\nYou can tell this is kind of like maybe a\npopular weekend destination for people living\n\nin Santiago or nearby.\n\nIt is less artsy and more upscale I would\nsay.\n\nSo our time in Valparaiso is coming to an\nend.\n\nWhat are your final thoughts of the place?\n\nYeah, that is a wrap from here.\n\nI loved it here.\n\nIt was one of the coolest cities that I think\nwe've visited on this entire South America\n\ntrip.\n\nYeah.\n\nWhat was really unique for me, obviously was\ngoing up to the hills and seeing all of those\n\nartsy gritty neighborhoods.\n\nIt is a city I've never been to before.\n\nLike I backpacked in 2010 and this is somewhere\nI didn't get to go to.\n\nFinally a new destination for Sam.\n\nYes, a new place for me.\n\nA lot of these places on this trip haven't\nbeen new for me so this was a little bit extra\n\nspecial.\n\nAnd so I really loved it here and I would\nhighly recommend you come.\n\nAnd the views are so cool.\n\nWe have to show you the views from our balcony.\n\nLook at that.\n\nYou get to see the hills, the colorful hills.\n\nBye Valparaiso.\n\nAfter close to a month travelling around Chile,\nSam and I hopped on a plane to visit Easter\n\nIsland, known locally as Rapa Nui.\n\nThis was the closest we were ever going to\nget to this remote speck in the ocean, which\n\nalso happens to be the southeastern most point\nof the Polynesian Triangle.\n\nWe gave ourselves one full week to explore\nIsla de Pascua, and what follows is a travel\n\nguide of our time there.\n\nWe hiked ancient volcanoes, stood face to\nface with the moai, watched spectacular sunrises\n\nand sunsets, and road tripped around the island\nwhile wild horses ran alongside.\n\nIt was an incredible week and we hope this\nvideo will inspire you to plan your own visit\n\nto Easter Island.\n\nDAY 1\n\nSo it is our first morning on Easter Island.\n\nHow excited are you?\n\nBeyond excited.\n\nThis is incredible.\n\nThis is a place I never actually thought I\nwas going to visit in my lifetime.\n\nAnd we're going to start off the day by climbing\na volcano because why not.\n\nThat's how we roll.\n\nLet's go.\n\nThis is the beast we're planning on tackling.\n\nRight in front of us.\n\nThat is an extinct volcano crater.\n\nRight ahead.\n\nWe have dogs leading the way for us.\n\nWhich way pups?\n\nLead the way pups.\n\nWe just witnessed an animals in the wild moment.\n\nWe have two dogs who have been following us\nsince we left the town and they've been walking\n\nalong keeping us company.\n\nAnd then one of them saw a chicken and it\ndecided that's going to be my breakfast and\n\nit just went for it.\n\nCaught a live chicken, the chicken died and\nthe dog had breakfast.\n\nSo, that is country living.\n\nCountry living.\n\nThat is what happens.\n\n(Dog panting)\n\n(Dogs lapping up water)\n\nRano Kau is 324 meters tall and it is located\non the southwestern tip of Rapa Nui.\n\nWe hiked all the way from town, and because\nof it’s gradual incline, we found it to\n\nbe a relatively easy activity.\n\nThat being said, we would recommend doing\nit early in the morning, since there were\n\nvery few shaded areas along the way.\n\nWe made it to the top.\n\nWoo!\n\nYes!\n\nI feel like we've earned it.\n\nThere is ways you can cheat by taking the\ncar.\n\nWe could drive up to the top like a whole\nbunch of people have done but we were up early\n\nand we walked to get here.\n\nFeeling accomplished.\n\nThe Rano Kau crater is a protected area so\nyou are not allowed to climb into it, however,\n\nyou can get some really cool views of the\ninterior by standing along the rim.\n\nHere’s a little fun fact: because the crater\nis sheltered from the winds, it has developed\n\nits own micro-climate and it also has vegetation\nyou can’t find elsewhere on the island.\n\nSo we've reached the top of Orongo but the\nhike is not over yet.\n\nThe trail continues and apparently we're going\nto get some really cool views of tiny little\n\nislands just off of Easter Island.\n\nLike little islets I guess you could say.\n\nSo let's go.\n\nLet's go.\n\nOrongo is a village and ceremonial site located\njust past the Rano Kau Crater.\n\nUnfortunately, it started pouring rain shortly\nafter we reached the site, so we didn’t\n\nget to visit, but we made plans to return\nlater that week.\n\nThat evening we made our way into Hanga Roa\nto watch the sun set from the harbor.\n\nThere were lots of surfers out on the water,\nand the waves kept rolling in and crashing\n\nagainst the rocks.\n\nMeanwhile we enjoyed the show with ice cream\ncones in hand.\n\nDAY 2\n\nSo it is Sunday morning, 9AM right now, and\nwe are going to Catholic Mass.\n\nThis was a suggestion by our host who is renting\nus the cutest little cottage.\n\nShe said this is mostly for tourists so I'm\nnot really sure what to expect but we were\n\na bit curious so we're going to go check it\nout.\n\n(Music, chanting and praying)\n\nSo that was a pretty cool church service.\n\nIt was unlike any I've ever been to before.\n\nIt was pretty cool because a lot of the songs\nthey sang were actually in Rapa Nui.\n\nIt wasn't in Spanish.\n\nUm, and also just the clothes they were wearing.\n\nLike I don't really know the terminology for\nthis but the Priest had like feathers on his\n\nhead and some dogs made it in as well.\n\nYeah, dogs came in to the service.\n\nLots of music.\n\nWe also had kind of like a lay, I don't know\nif they use that word here or if that just\n\nis in Hawaii.\n\nHe had like a flower necklace he was wearing.\n\nSo it was pretty cool.\n\nIt was nice seeing the culture and how that\nis incorporated into the local church service.\n\nSo, if you happen to be on the island, on\na Sunday you can check that out.\n\nAfter attending mass, we hopped over to the\nartisan’s market located just across the\n\nstreet.\n\nHere we found all sorts of souvenirs, including:\nminiature moai statues carved out of stone\n\nand wood, as well as postcards, magnets, and\njewelry.\n\nAfter the market we took a walk to Ahu Tahai,\nwhich is a ceremonial complex that holds 3\n\ndifferent ‘ahus’ or platforms with moai.\n\nPerhaps the most famed of the three is Ahu\nKo Te Riku, which stands out from the rest\n\nbecause it has restored eyes.\n\nHaving already visited Ahu Tahai by day, we\nstill made it a point to come in the late\n\nafternoon.\n\nThe complex is just a short walk to the north\nend of town, and it also happens to be the\n\nbest place to catch the sunset on the island.\n\nFrom this spot you can watch the sun paint\nthe sky all shades of persimmon, pink and\n\ngold, before finally setting behind the moai\nand then dipping beneath the ocean.\n\nDay 3\n\nSo day three on the island and look at what\nwe just got.\n\nOur official Rapa Nui stamps.\n\nHow cool are those?\n\nVery very cool.\n\nBest souvenir ever.\n\nSo we just finished renting a car and that\ncalls for a road-trip around Easter Island.\n\nSo our first stop is Rano Raraku.\n\nI'm probably butchering the name but I think\nthat is the sight you've been most excited\n\nto visit.\n\nYeah, this is a place we've been really wanting\nto go to and I can't believe it took us until\n\nwhat day three.\n\nDay 3 to actually do it.\n\nBut yeah, there are hundreds of Moai here.\n\nMany of them unfinished.\n\nA lot of them toppled over.\n\nSo it is pretty cool to just walk around and\nsee so many of them up close.\n\nYes, and we've got the car for 48 hours so\nthere is going to be a lot of road tripping\n\nleft to do.\n\nYes.\n\nRano Raraku is yet another volcano crater\nfound on the island, and it is also the site\n\nof the quarry that supplied the stone for\nthe hundreds of moai that can be found on\n\nthe island.\n\nThe quarry is believed to have been in use\nfor a span of 500 years up until the early\n\n18th century when activity ceased.\n\nIt would also appear that this site was abandoned\nin a rush since many of the moai here are\n\nunfinished.\n\nSo right now we're heading inside the crater\nof the Ranu Raraku volcano.\n\nAnd there is a lake in there.\n\nIt basically looks like a wetland.\n\nIt is pretty cool.\n\nQuite green.\n\nSo yeah, have a look.\n\nIf you can see.\n\nThere it is.\n\nAnd there is Sam filming in the background.\n\nAwesome.\n\nAfter seeing the moai scattered on the slopes\nof the volcano, we took a little detour and\n\nhiked into the crater.\n\nThis area is home to a lake with reeds.\n\nWe also spotted wild horses and a few moai\ninside the crater, which was quite unexpected.\n\nFrom there we continued on to Ahu Tongariki\nfor a quick visit.\n\nThis site is home to 15 moai, making it the\nbiggest ‘ahu’ on the island.\n\nOkay so it is almost sunset and we're driving\nback to a spot that we've already been to\n\nbefore and that is Orongo.\n\nAnd we're going to get some nice views of\nthe crater from there and I think sunset should\n\nbe pretty spectacular.\n\nWe'll be looking out at the ocean.\n\nWoo hoo.\n\nDay 4\n\nWell good morning.\n\nIt is day four on Easter Island.\n\nSam how are you feeling?\n\nGrumpy?\n\nDid you sleep well?\n\nGrumpy, a little bit tired still.\n\nBut we're up for a very special reason.\n\nYes, we're here to watch the sunrise.\n\nSo we drove back to the 15 Moai where we were\nyesterday.\n\nAnd it should be pretty spectacular.\n\nThe sun is starting to break-through so we're\ngoing to show you that.\n\nThe best place to catch the sunrise in Rapa\nNui is at Ahu Tongariki.\n\nWe made the drive in the dark and we arrived\njust as the sky was beginning to show its\n\nsoft morning colours.\n\nIt’s also worth noting that when we visited\nin March, sunrise was happening at 8:20 a.m.,\n\nso we weren’t up that early.\n\nSo we are back on the road.\n\nWe freshened up, had our breakfast and right\nnow we're visiting Ahu Akivi.\n\nAnd these are the only Moai on the whole island\nthat lookout to sea.\n\nSo that is pretty unusual.\n\nSo it is not the best time of day for light\nbut hopefully you can see them just over there.\n\nThere is seven of them here.\n\nWe keep coming across wild horses.\n\nRight behind me.\n\nSo cool.\n\n(Airplane noises)\n\nIt is time for ceviche.\n\nIt is actually like three or four in the afternoon\nbut we're hungry and we love this place.\n\nIt is our favorite spot on the island.\n\nSo let's go in.\n\nMaking new friends.\n\nI think the pup wants ceviche.\n\nIt is waiting for our order to arrive.\n\nDon't you.\n\nYes, you like your fish.\n\nYou like your fish.\n\nCan you see all of this?\n\nOur ceviche has arrived.\n\nThis one is Sam's and looks like his has shrimp.\n\nMine is strictly local fish.\n\nCatch of the day.\n\nI couldn't tell you what the name of the fish\nis but it looks amazing.\n\nWe've got rice, sweet potatoes, salad.\n\nLet's dig in.\n\nThat's good.\n\nI just love the lime and the cilantro that\nthey've put on this.\n\nIt is amazing.\n\nMy favorite.\n\nSo that was a pretty fabulous meal, wouldn't\nyou say?\n\nYes, we're full.\n\nBut never too full for ice cream.\n\nWaiting for your cone.\n\nThree scoops.\n\nThree scoops.\n\nI would like to point out that Sam ran off\nwith his ice cream and he left me to pay for\n\neverything.\n\nAnd this is probably our favorite spot to\neat.\n\nThey have awesome artisan ice cream.\n\nUh-huh.\n\nAnd it is really good value.\n\nLike it is not expensive and the taste is\namazing.\n\nAbsolutely amazing.\n\nDo you know what flavors your are having here?\n\nYou've got three flavors.\n\nI've got mint, I've got Malpaga.\n\nMalaga which is like rum and raisin.\n\nAnd the other one was Torrone something.\n\nI can't remember what that is.\n\nIt had hazelnuts in it.\n\nYou're having a hard time keeping the camera\nup.\n\nYou're so excited to eat yours.\n\nI'm having a raspberry ginger.\n\nAnd I better start eating because it is melting.\n\nOne of the best decisions we made on our trip\nwas to rent a car so that we would have the\n\nability to explore all of Easter Island.\n\nOn one particular afternoon, we hopped in\nthe car and decided to drive the full island\n\nloop.\n\nWe got to enjoy landscapes, the waves crashing\nalong the rocky shores, and we also encountered\n\nmany wild horses!\n\nIf was one of the highlights of our visit.\n\nSo we are finishing off the day with a trip\nto Anakena beach.\n\nAnd Sam just loves the beach.\n\nSo we had to come here.\n\nYeah, I love it so much we're coming tomorrow.\n\nJust for her.\n\nDay 5\n\nMeow.\n\nGood morning.\n\nIt is day 5 on Easter Island and it is actually\nour last day with a car so we're trying to\n\nmake the most of everything.\n\nSo, back at the beach.\n\nFirst up, back at the beach.\n\nYes, back at Anakena Beach.\n\nWe were here yesterday but we thought we'd\ncome and get some pictures.\n\nAnd next up we're going to head back to the\nOrongo Crater.\n\nOr no, to Orongo village because last time\nwe were there it started pouring rain and\n\nwe had to run back.\n\nSo we didn't get to see much over there.\n\nSo we'll be driving there next up.\n\nFingers crossed for better weather.\n\nMmmhmmm.\n\nSo next up we're visiting Puna Pao and this\nis where the Pukao were carved.\n\nAnd those are the red stones that you see\non top of a lot of the Moai.\n\nAnd they are not sure if these were meant\nto resemble top knots, turbans or hats.\n\nBut you can see them off in the distance.\n\nPuna Pao is a quarry with red volcanic rock,\nand although it is much smaller than Rano\n\nRaraku, all of the headpieces that you see\non the ‘moai’ across the island came from\n\nthis very spot.\n\nLater in the day we finally made it back to\nOrongo, where the rain held up!\n\nThe village consists of round-walled buildings\nmade out of flat stone, and there’s a trail\n\nthat winds through the entire village.\n\nSo it is nighttime here in Hanga Roa, Easter\nIsland.\n\nAnd this evening we're going to a cultural\ndance performance.\n\nIt should be fun.\n\nLet's go check it out.\n\n(Singing and dancing)\n\nDay 6\n\nAnd now it is time for a tour of our little\ncottage here on Easter Island.\n\nYeah, this is our last day here and we thought\nwe'd just show you the house.\n\nWe've had a really low-key day.\n\nI mean it has been awesome.\n\nWe've been able to have such good weather\non this island.\n\nAnd we've like covered basically everything\nwe wanted to do so this last day we've really\n\ndone basically nothing.\n\nWell, it was pouring rain this morning.\n\nIt was.\n\nWe couldn't go anywhere.\n\nI mean, that is part of the luck we've had\nthough.\n\nWe haven't had rain except for on the day\nwe didn't need to do anything.\n\nAlright, so time for the house tour.\n\nLead the way, sir.\n\nUp the steps.\n\nSo this is a kind of basic accommodation you\ncan find on the island.\n\nThis feels like house hunters international.\n\nLiving room.\n\nHere is the living room.\n\nYes, followed by the kitchen.\n\nThe dining area.\n\nHere we have the kitchen which is a little\nmessy at the moment.\n\nAnd our messy humble abode.\n\nThis is the bedroom we've been staying in.\n\nSo yeah, the beds.\n\nWe've been staying here with my parents and\nthey have a room over there.\n\nThe fancy room.\n\nAnd we also have a little bathroom.\n\nTada!\n\nHello!\n\nUm, yeah.\n\nSo accommodations on Easter Island are very\nbasic and a little pricey.\n\nFor this cottage we paid 830 US dollars for\nthe week.\n\nYeah.\n\nAnd that is pretty standard.\n\nYeah, exactly.\n\nSo if you come here, if you don't have a huge\nbudget this is the type of place you're likely\n\ngoing to be staying at.\n\nYeah.\n\nDay 7\n\nCiao Rapa Nui!\n\nCiao.\n\nSo sad!\n\nFirst class.\n\nBut we never get to sit in first class.\n\nAnd just like that our week on Easter Island\nwas up!\n\nRapa Nui is one of the most fascinating places\nwe have ever visited, and we loved getting\n\nto explore every inch of the island.\n\nNow it’s over to you.\n\nHave you been to Easter Island?\n\nIs it a place you’d like to visit?\n\nLet us know in the comments below.\n\nGood afternoon from the town of San Pedro\nde Atacama in Chile.\n\nWe've been here a few days taking a few different\nday trips to visit volcanoes and lagoons and\n\nsee flamingos and doing lots of cool stuff.\n\nWe've seen lots of wildlife, we've seen some\namazing landscapes.\n\nAnd now we're going to show you the town.\n\nIt's actually quite small and there isn't\na lot to do but if you're taking tours from\n\nhere you're going to end up spending a bit\nof time in San Pedro so yeah let's go take\n\na little tour.\n\nA little walk around.\n\nSounds good to me.\n\nBienvenidos a San Pedro de Atacama.\n\nSi!\n\nAnd this place is pretty cool because in the\ndistance, in the background you can see volcanoes.\n\nYou have volcanoes right over there.\n\nLet me run out to the street.\n\nThere.\n\nSo next up we're going to take you down a\nstreet called Caracoles.\n\nAnd this is like the main street in the whole\ntown.\n\nThis is where you can find ice cream shops,\nbars, restaurants, tour operators, laundry\n\nplaces.\n\nWhatever you could need and that is over this\nway.\n\nThis way.\n\nThis way.\n\nCome.\n\nWhat are your overall impressions of the town\nafter having spent a few days here?\n\nYeah, it's a decent place to hang out.\n\nThis is not the kind of town where you come\nto linger.\n\nIt's a launching pad for a whole bunch of\nother activities.\n\nYou can also go to Bolivia to do the Uyuni\nsalt flat tours as well.\n\nAnd you can also cross over to Argentina to\ngo to Salta which is what we're going to do\n\ntomorrow.\n\nYeah, so come here book a tour, take some\ntrips and eat well.\n\nYes.\n\nAnd our last stop of this little tour of San\nPedro is the main square.\n\nYes.\n\nThis is where you'll find live music and lot\nof dogs running around.\n\nYeah, some live music is happening as we speak.\n\nAnd that is a wrap from San Pedro.\n\nWe are now finishing things off with a few\nclips from Carnival because 'yes' we're in\n\nthe thick of carnival season.\n\nCiao.\n\nCiao ciao.\n\nGood morning everyone.\n\nToday you'll notice I'm not traveling with\nAudrey or my parents.\n\nYesterday we did a marathon session of 13\nhours of tours.\n\nSo understandably they are back at home resting.\n\nBut today I'm going to go out and show some\ndifferent areas in and around San Pedro de\n\nAtacama.\n\nAnd these are different from what we did before.\n\nWe're going to be focusing on lagoons and\nthe altiplano and we're also going to be visiting\n\na Salt Flat.\n\nSo lots of cool stuff planned for today.\n\nSomething else I've really enjoyed about the\ntours here is the fact they've all left really\n\nearly in the morning.\n\nThat's been awesome for photography because\nof the nice soft light in the morning and\n\nalso great for spotting wildlife.\n\nAh, estoy llena.\n\nBreakfast was awesome.\n\nI'm totally stuffed.\n\nToday we had omelettes and we also had bread\nand we had Carlitos again so it was a really\n\ngood meal and now we're ready to move on.\n\nOn both days of our tour we decided to go\nwith a company called Grado diez - Grado 10.\n\nAnd I thought I'd share the thought process\nbehind that.\n\nSo number one the vehicles are a lot bigger\nthan the typical ones plying these roads.\n\nA lot of the vehicles that you'll see on these\ntours are little minivans and they tend to\n\nhave problems sometimes on these off-roads.\n\nSo taking a big truck was really good.\n\nAnd the other reason we decided to go with\nthis company too was because of the awesome\n\nwindows on this vehicle.\n\nThis is like a safari truck so you know the\ntour cost a little bit more and we did get\n\na few extra things.\n\nLike we had a really nice breakfast, we had\non the first day we had pancakes, we had really\n\nnice juice, coffee, bread.\n\nAnd today we had omelets.\n\nI've noticed on other cheaper tours you get\na lot more of a simple breakfast.\n\nIt is just like bread and maybe juice and\nthat is it.\n\nSo this was a really good choice for us.\n\nIt cost a little bit more but you know sometimes\nthe extra comfort is worth paying for.\n\nNext up is the flamingo reserve.\n\nTime to go spot some flamingos.\n\nSomething about the tour today to really keep\nin mind is that the elevation does go above\n\n4000 meters above sea level.\n\nSo that means that altitude sickness can be\nan issue and also getting a sunburn is very\n\ncommon in this type of weather because you're\nup so high, so you really really need to slather\n\non that sunscreen.\n\nAlright, so that marks the end of the tour.\n\nThe highlight was definitely the flamingo\nreserve and the salt flats.\n\nWell the temperature sure changes quickly\nhere in the Atacama desert.\n\nWhen we went to visit the geysers this morning\nwe were freezing.\n\nIt was so cold and this afternoon we're planning\nto tour the Valley of the Moon and we are\n\nmelting.\n\nLike seriously, it must be like high 30's\nmaybe even low 40's in Celsius.\n\nI feel like it's Samuel a la parrilla.\n\nHis first Spanish joke - Sam on the grill.\n\nHaha!\n\nSo our first stop on this afternoon tour is\ncalled Piedra del Coyote and our guide was\n\nsaying this was like the iconic postcard shot\nthat you see on all of the guidebooks and\n\nit is pretty impressive.\n\nVoila!\n\nInto the deep dark cave.\n\nActually it is not very big and it is very\ndeep or very dark but it is a lot cooler than\n\nout in the desert.\n\nSo, I'm happy.\n\nThis is a time where I wish I was 5'6 not\n6'1.\n\nThis is spooky.\n\nWe're only seeing shadows.\n\nAnd darkness.\n\nWe should have brought a flashlight.\n\nShould have brought a flashlight.\n\nWe're like little ants in a tunnel.\n\nYes, except that I'm an ant that is way too\nbig for this little ant tunnel.\n\nThe Queen ant.\n\nI'm the queen ant.\n\nI should be out enjoying paradise somewhere\nelse.\n\nThat was kind of hard to film.\n\nWe weren't expecting to crawl through a tunnel.\n\nYeah, it started off too easy.\n\nAnd we're like this isn't even a cave.\n\nAnd then it became hardcore caving.\n\nAnd it was pitch black and we didn't bring\nflashlights.\n\nBut the best part about this was that it allowed\nus to cool off.\n\nIt was so hot before we came in here.\n\nThe end is nigh.\n\nThe end is nigh.\n\nNo, seriously though.\n\nThis is our final stop.\n\nWe have to climb a dune or some hill.\n\nIt is going to take us about 30 minutes.\n\nOnce we reach the top we get to watch the\nsunset.\n\nWoo!\n\nAnd then we get food back in town.\n\nFeed me.\n\nYes, and what you don't realize is this is\nour second tour of the day.\n\nThis is going to be our second video coming\nout but we did all of this in one day.\n\nWe started at four AM and right now it is\nwhat?\n\nSunset, sunset time.\n\nLet's go watch the sun.\n\nAnd that is \na wrap for our Valle de la Luna tour.\n\nWe are tired, hungry and ready to get a rest.\n\nCiao!\n\nWell, somebody looks all bundled up this morning.\n\nI know.\n\nGood morning from the chilly Atacama desert.\n\nYesterday, we arrived in San Pedro de Atacama\nand we booked a tour to visit El Tatio geysers\n\nand we had to be up at four in the morning.\n\nIt was a really early start and now it is\nprobably around seven but it is still freezing\n\nbut I'm told we're going to get chocolate\npancakes plus we're going to see some pretty\n\ncool geysers so it should be a really fun\nouting.\n\nI think you're holding out for the pancakes.\n\nPancakes.\n\nSo apparently this it he highest geyser field\nin the whole world.\n\nAnd according to my Lonely Planet there should\nbe around 64 geysers although our guide did\n\nmention there is closer to 80.\n\nSo who knows maybe there are new ones sprouting\nup.\n\nAnd you look ridiculous with your blanket\nwhich you stole from the vehicle.\n\nStolen blanket.\n\nStolen blanket alert.\n\nIt is so cold.\n\nOkay, yesterday when we booked the tour we\nwere told it might be close to like zero degrees.\n\nMaybe even 10 below but I didn't believe it\nbecause it was so hot in the town.\n\nSo I'm wearing leggings and I have an alpaca\nsweater and a wind-breaker but it is not enough.\n\nIt is not enough.\n\nI want to jump in one of the geysers.\n\nThey look really warm.\n\nYou go do that.\n\nOkay.\n\nWell, well so this is not your first visit\nhere Sam.\n\nSo, can you tell us how does it compare coming\nback a second time.\n\nWell, my first time I came here I was incredibly\ndunce.\n\nOkay, I came wearing shorts and I didn't even\nhave a sweater on.\n\nI thought I was going to die of hypothermia.\n\nSo this time I am more well prepared but even\nso my hands and still cold.\n\nLet's see.\n\nOutfit of the day.\n\nSweat pants, I got my alpaca sweater, I've\ngot my jacket and I've got my mitts.\n\nSo kind of toasty.\n\nSort of kind of.\n\nRelatively kind of compared to last time.\n\nYes, very toasty compared to last time.\n\nIt is not really like hot but it is nice.\n\nHahaha.\n\nSo what are you doing Sam?\n\nI'm warming up my frozen fingers.\n\nMmmm.\n\nUrrggghhh.\n\nSo this is our sweet ride in the background.\n\nYes, this kind of reminds me of something\nkind of like a hybrid safari vehicle in Africa\n\nand something we'd take up to Churchill Manitoba\nto look at polar bears.\n\nYes, it is kind of like a monster truck but\nfor tourists.\n\nSo how is it?\n\nIt is so nice and warm.\n\nThis has been the most relaxing part of the\ntrip so far.\n\nI do not want to leave.\n\nAlthough breakfast is tempting me.\n\nChocolate pancakes.\n\nChocolate pancakes.\n\nBreakfast is soon to be served.\n\nWe have some cake and dulce de leche and tea\nand coffee and juice and the pancakes are\n\nbeing made and there is cheese.\n\nSo it should be tasty.\n\nYes, please.\n\nI'm hungry.\n\nCheese, yes please.\n\nTell us about that delicious breakfast we\njust polished off.\n\nBreakfast was awesome.\n\nIt was worth the wait.\n\nI don't think we ate until around nine thirty\nso we were hungry.\n\nLike we started this tour at four in the morning.\n\nSo five and a half hours before food.\n\nSo what did we have?\n\nThe highlight was by far the pancakes with\ndulce de leche.\n\nYes, and we had grilled sandwiches with ham\nand cheese.\n\nThey've like Carlitos.\n\nYes, and cake and what else?\n\nTea, orange juice, coffee, so we're well fed\nand ready to hit the road again.\n\nYeah.\n\nSo now we have twenty minutes stop in a village\ncalled Machuca.\n\nAnd there is a new part and an old part to\nthe village.\n\nThe older construction is over a thousand\nyears old so we are going to go find some\n\nof those ruins.\n\nThere is some churches out here as well.\n\nBut apparently the civilization has been here\nfor over eight thousand years so that is a\n\nlong time.\n\nThat's impressive.\n\nOh look at you.\n\nLook at you so sweet.\n\nSo sweet.\n\nLook at those little eyes.\n\nOh.\n\nWe can get some pretty cool snacks in this\ntown.\n\nTell me all about it.\n\nYes, if you're in the mood for a tasty treat\nthere is meat back there and it is not just\n\nany kind of meat.\n\nIt is alpaca skewers barbecued right behind\nme.\n\nYum yum are you going to get some?\n\nYou know what, normally I would but I'm so\nfull from that pancake breakfast.\n\nI had over 4 pancakes.\n\nFour and a half actually.\n\nWoah, the truth comes out.\n\nThe truth revealed.\n\nYou're a flamingo today aren't you?\n\nI'm waddling like one too.\n\nActually flamingos don't waddle.\n\nBut the cherry on top of the cake here for\nthis tour was getting to see flamingos.\n\nI was think you know what maybe we're not\ngoing to get to see them but right at the\n\nlast stop yes we get to.\n\nAnd we're now at our final stop of the tour.\n\nWe're checking out this really cool gorge\nthat is really green and yeah it has been\n\nan awesome tour.\n\nWe saw some amazing landscapes, lots of wildlife.\n\nWe ate some tasty pancakes.\n\nSo yeah, if you're ever traveling around Atacama\nthis is a really fun tour to take.\n\nWell good morning.\n\nAs you can probably tell from the sunglasses\nand t-shirt we have left Bolivia and we are\n\nback to much warmer weather.\n\nYesterday, we crossed over to Chile and we\nare visiting Arica.\n\nWhich is actually a border city which sits\nbetween Chile and Peru right at the very top.\n\nSo yeah, we're right by the beach, warmer\nweather and yeah today we're going to go out\n\nand explore.\n\nSo we should probably tell the story of how\nwe got to Arica.\n\nHa, yeah.\n\nIt was a pretty good one involved in that.\n\nFirst off, we'll say that that bus ride was\none of the most scenic we've ever been on.\n\nAbsolutely incredible coming from La Paz to\nArica in terms of going from a high altitude\n\ndestination all the way down to sea level.\n\nYes, it was supposed to take about 7 or 8\nhours.\n\nYeah.\n\nAnd it took over 15.\n\nAlmost six hours at immigration.\n\nIt was probably honestly the biggest gong\nshow of an immigration I've ever seen.\n\nThey had one immigration officer processing\nall of the people on the bus, so they were\n\nliterally hundreds of people in line.\n\nAnd yet they had other immigration officers\nlike sometimes two or three just checking\n\nout one car.\n\nLike it just totally didn't make sense.\n\nAnd there had just been a strike in Bolivia\na few days ago so they had just opened the\n\nborder and there were hundreds of people who\nwanted to get across because they had been\n\nwaiting for days.\n\nYeah, but anyways part of the adventure so\nwe arrived last night exhausted but now we've\n\nhad a good night's sleep and we're excited\nto explore Arica.\n\nYes, the city looks great.\n\nSo one of the coolest things about arriving\nin a city and having no plans is that you\n\njust encounter all of these random things.\n\nAnd there appears to be a market setting up\nright now.\n\nYeah, it is still a bit early.\n\nAbout eight in the morning or so.\n\nSo it is just getting started but I think\nit is going to get busy later on today.\n\nSo this looks to be like a vintage market\nwhere they're selling used clothing.\n\nAlthough I did see some booths that were selling\nplants and teddy bears so I guess you can\n\nfind a little bit of everything here.\n\nAnd it looks like we've come across yet another\nmarket.\n\nThis one is more like a farmer's market so\nthey are selling fresh produce.\n\nLet's go through.\n\nSo we went to the farmer's market and you\nwalked away with a piece of electronics.\n\nYes, so every country has different electrical\npower outlets.\n\nUh-huh.\n\nBut Chile takes the prize for having one of\nthe strangest.\n\nCheck this out.\n\nThat's three prongs.\n\nThree skinny little prongs.\n\nYeah.\n\nSo we were having trouble plugging in this\nmorning so this was a really timely find.\n\nFor under a dollar.\n\nWe are at the bus terminal buying tickets\nfor our next destination.\n\nWant to tell us where we're going?\n\nYes.\n\nSan Pedro de Atacama.\n\nAnd what is funny is we went to a bus company\ncalled Atacama and they do not go to Atacama.\n\nWe had to find another one.\n\nWhich bus did we go with?\n\nAh, I think Tour.\n\nTour something.\n\nTour something?\n\nI forget but we have tickets.\n\nWe've got our tickets.\n\nWe're going.\n\nThat is the main thing.\n\nNight bus.\n\nYes.\n\nCocina Peruana.\n\nSo as you can probably tell from the sign\nwe are having Peruvian food in Chile.\n\nBut don't worry.\n\nWe are planning to eat Chilean food while\nwe're here.\n\nIt is just you know Peru is so close and we\nlove Ceviche and we've found this restaurant\n\nso we had to go in.\n\nAnd Aji de Gallina.\n\nYes, let's go in.\n\nSo tell me about that fantastic meal.\n\nThat seriously was fantastic.\n\nI don't give a lot of restaurants an A plus\nbut I do for this one.\n\nAuthentic Peruvian food done at a high level.\n\nAnd that is a wrap for Arica.\n\nWe didn't make it to the beach.\n\nNo, or any museums.\n\nOr any major landmarks as a matter of fact.\n\nBut I mean that what our stop here was all\nabout.\n\nJust resting, buying tickets to San Pedro.\n\nYeah, and we got to see flea markets and some\nother things.\n\nWe had good food and that is all we really\nwanted to experience.\n\nNow we're on to a new destination.\n\nYeah, so great impressions from the city.\n\nWe would definitely recommend it as pit stop.\n\nAnd yeah, Arica was fun.", "srt": "1\n00:00:02,399 --> 00:00:06,590\nOur trip to Chile wouldn't have been complete\nwithout a visit to the capital, so towards\n\n2\n00:00:06,590 --> 00:00:09,980\nthe end of our stay we decided to visit Santiago.\n\n3\n00:00:09,980 --> 00:00:14,190\nWe had 4 days to discover what the city was\nall about, so we set out to visit the main\n\n4\n00:00:14,190 --> 00:00:19,420\nattractions, sample Chilean food, and explore\nvarious neighborhoods on foot.\n\n5\n00:00:19,420 --> 00:00:24,019\nWe may not have been able to see it all, but\nthe following is our experience in the city.\n\n6\n00:00:24,019 --> 00:00:28,759\nFor anyone planning a similar trip, here's\na look at 20 things to do in Santiago de Chile\n\n7\n00:00:28,759 --> 00:00:31,029\non your visit:\n\n8\n00:00:31,029 --> 00:00:34,570\nSo today we are visiting Santa Lucia hill.\n\n9\n00:00:34,570 --> 00:00:38,280\nThis is actually an extinct volcano right\nin the middle of the city.\n\n10\n00:00:38,280 --> 00:00:42,850\nIt is 69 meters tall and we're going to go\ncheck it out.\n\n11\n00:00:42,850 --> 00:00:47,480\nSanta Lucia is an urban park smack dab in\nthe middle of Santiago and it’s a popular\n\n12\n00:00:47,480 --> 00:00:50,170\nhangout in the afternoons and weekends.\n\n13\n00:00:50,170 --> 00:00:55,290\nThe hike is a pleasant one with lots to see,\nincluding fountains, spiraling staircases,\n\n14\n00:00:55,290 --> 00:01:05,870\ndefensive forts, sprawling gardens, and cool\nlookout points.\n\n15\n00:01:05,870 --> 00:01:16,970\nLastarria is a neighbourhood located just\neast of Santa Lucia hill and it was once the\n\n16\n00:01:16,970 --> 00:01:22,300\nbohemian hub of the city.Today it is very\npopular with tourists as it offers an outdoors\n\n17\n00:01:22,300 --> 00:01:27,190\nflea market, an international mix of cafes\nand restaurants, and live music.\n\n18\n00:01:27,190 --> 00:01:31,890\nAnd now we're going to take you to what we\nthink is the best ice cream shop in town.\n\n19\n00:01:31,890 --> 00:01:33,920\nIt is called Emporio La Rosa.\n\n20\n00:01:33,920 --> 00:01:38,560\nLots of great selections and we've been coming\nhere almost every single day we've been in\n\n21\n00:01:38,560 --> 00:01:39,560\nSantiago.\n\n22\n00:01:39,560 --> 00:01:40,560\nSo that says something.\n\n23\n00:01:40,560 --> 00:01:46,060\nA little bit more than we'd like to admit.\n\n24\n00:01:46,060 --> 00:01:47,060\nYes.\n\n25\n00:01:47,060 --> 00:01:49,580\nLet's go in.\n\n26\n00:01:49,580 --> 00:01:52,020\nSam, you got your favorite flavor.\n\n27\n00:01:52,020 --> 00:01:53,020\nWant to show us?\n\n28\n00:01:53,020 --> 00:01:54,780\nYes, dulce de leche, right here.\n\n29\n00:01:54,780 --> 00:01:55,780\nDulce de leche.\n\n30\n00:01:55,780 --> 00:01:57,140\nLet's take the first bite.\n\n31\n00:01:57,140 --> 00:02:04,390\nI mean they gave such a generous portion here\nthat not only do we get a cone but we also\n\n32\n00:02:04,390 --> 00:02:05,400\nget a cup as well.\n\n33\n00:02:05,400 --> 00:02:06,400\nSo it doesn't melt and overflow.\n\n34\n00:02:06,400 --> 00:02:07,640\nI really like that idea.\n\n35\n00:02:07,640 --> 00:02:13,560\nThey should do that in more places around\nthe world.\n\n36\n00:02:13,560 --> 00:02:15,720\nOkay.\n\n37\n00:02:15,720 --> 00:02:17,049\nAre you having a moment there?\n\n38\n00:02:17,049 --> 00:02:18,049\nThat is divine.\n\n39\n00:02:18,049 --> 00:02:21,719\nYou know what, you know what really makes\nthis dulce de leche flavor so good.\n\n40\n00:02:21,719 --> 00:02:24,269\nEspecially at this place is that it is a little\nbit salty.\n\n41\n00:02:24,269 --> 00:02:30,069\nNormally it is just really really sweet but\nthere is this kind of little tinge of salt\n\n42\n00:02:30,069 --> 00:02:31,920\nthat just makes it awesome.\n\n43\n00:02:31,920 --> 00:02:32,920\nThat is unusual.\n\n44\n00:02:32,920 --> 00:02:33,920\nLove it.\n\n45\n00:02:33,920 --> 00:02:34,920\nLove it.\n\n46\n00:02:34,920 --> 00:02:37,099\nSo I got some ice cream as well of course.\n\n47\n00:02:37,099 --> 00:02:40,139\nSo this is actually raspberries and mint.\n\n48\n00:02:40,139 --> 00:02:44,120\nSo, I'm not a huge fan of mint but I really\nlike raspberry.\n\n49\n00:02:44,120 --> 00:02:45,650\nNow that is an interesting combo.\n\n50\n00:02:45,650 --> 00:02:46,650\nI've never had that before.\n\n51\n00:02:46,650 --> 00:02:48,689\nWhat can you taste more?\n\n52\n00:02:48,689 --> 00:02:49,829\nThe raspberry or the mint?\n\n53\n00:02:49,829 --> 00:02:50,829\nDefinitely the raspberry?\n\n54\n00:02:50,829 --> 00:02:51,829\nYeah.\n\n55\n00:02:51,829 --> 00:02:52,829\nNot too much mint?\n\n56\n00:02:52,829 --> 00:02:55,980\nThe mint is a very subtle aftertaste.\n\n57\n00:02:55,980 --> 00:03:02,629\nIt just makes it a little bit more refreshing.\n\n58\n00:03:02,629 --> 00:03:06,150\nSo yeah, I'm a fan of this one.\n\n59\n00:03:06,150 --> 00:03:07,889\nI'd recommend it.\n\n60\n00:03:07,889 --> 00:03:12,999\nFor panoramic views of the city, ride the\nfunicular to the top of San Cristobal Hill.\n\n61\n00:03:12,999 --> 00:03:17,489\nYou can catch the funicular at Pio Nono station,\nand either pay to stop halfway up the hill\n\n62\n00:03:17,489 --> 00:03:21,079\nat the zoo, or ride all the way to the summit.\n\n63\n00:03:21,079 --> 00:03:25,349\nKeep in mind that the lines tend to be a bit\nlonger on weekends, especially as you approach\n\n64\n00:03:25,349 --> 00:03:26,349\nsunset.\n\n65\n00:03:26,349 --> 00:03:31,599\nOkay, so we rode the funicular and we made\nit to the top of San Cristobal Hill.\n\n66\n00:03:31,599 --> 00:03:33,151\nAnd you get some pretty cool spectacular views.\n\n67\n00:03:33,151 --> 00:03:36,419\nYou can see the Andes and they look like they're\nwithin reach.\n\n68\n00:03:36,419 --> 00:03:39,799\nI know, it almost makes me want to go climb\nthem but I'm a little too lazy.\n\n69\n00:03:39,799 --> 00:03:40,799\nI think we'll go get food instead.\n\n70\n00:03:40,799 --> 00:03:41,799\nAnother time.\n\n71\n00:03:41,799 --> 00:03:42,799\nSo it is time for a little afternoon snack\nin Santiago.\n\n72\n00:03:42,799 --> 00:03:43,799\nToday we're at a restaurant called Galindo\nand we're going to be trying a dish that is\n\n73\n00:03:43,799 --> 00:03:44,799\ncalled Chorrillana.\n\n74\n00:03:44,799 --> 00:03:45,799\nAnd this is a lot like a Canadian poutine.\n\n75\n00:03:45,799 --> 00:03:55,079\nNow if you're not too familiar with Canadian\npoutine that is kind of like when you get\n\n76\n00:03:55,079 --> 00:04:07,189\nsome French Fries with gravy and cheese and\nother ingredients over top.\n\n77\n00:04:07,189 --> 00:04:11,930\nSo this is going to be similar but with a\nChilean twist so we're waiting for the food\n\n78\n00:04:11,930 --> 00:04:15,140\nto arrive now.\n\n79\n00:04:15,140 --> 00:04:36,879\nWell as you can see the food has arrived and\nthe funny part is this is listed as an appetizer\n\n80\n00:04:36,879 --> 00:04:43,419\nor a starter for one person.\n\n81\n00:04:43,419 --> 00:04:46,389\nIf you have a look at that, that is enough\nto feed two grown people.\n\n82\n00:04:46,389 --> 00:04:47,389\nI think Sam and I are going to struggle with\nthis.\n\n83\n00:04:47,389 --> 00:04:48,389\nIt is our main.\n\n84\n00:04:48,389 --> 00:04:49,389\nIt is our main.\n\n85\n00:04:49,389 --> 00:04:50,389\nFor two.\n\n86\n00:04:50,389 --> 00:04:51,389\nDefinitely.\n\n87\n00:04:51,389 --> 00:04:52,389\nAlright Sam, so it is time to give us the\ntour of the plate.\n\n88\n00:04:52,389 --> 00:04:57,280\nYes, so before I tuck into this tasty little\ntreat I'm going to explain what we've got\n\n89\n00:04:57,280 --> 00:04:58,280\nhere.\n\n90\n00:04:58,280 --> 00:05:17,290\nSo we have tenderloin, onion and scrambled\negg on top of those french fries.\n\n91\n00:05:17,290 --> 00:05:21,770\nIt is actually a little bit different from\nthe first time we tried Chorrillana because\n\n92\n00:05:21,770 --> 00:05:30,400\nthat had a fried egg on top and also sausage.\n\n93\n00:05:30,400 --> 00:05:31,490\nYes.\n\n94\n00:05:31,490 --> 00:05:35,490\nBut this has a lot more meat.\n\n95\n00:05:35,490 --> 00:05:36,490\nThis is a very generous portion.\n\n96\n00:05:36,490 --> 00:05:37,490\nSo dig right in hungry boy.\n\n97\n00:05:37,490 --> 00:05:38,490\nThank you, thank you, thank you.\n\n98\n00:05:38,490 --> 00:05:39,490\nYeah.\n\n99\n00:05:39,490 --> 00:05:40,490\nEnjoying that?\n\n100\n00:05:40,490 --> 00:05:41,490\nOh, yeah.\n\n101\n00:05:41,490 --> 00:05:42,490\nWow, those are like really tasty onions.\n\n102\n00:05:42,490 --> 00:05:43,490\nYou can tell they've been marinated in something.\n\n103\n00:05:43,490 --> 00:05:44,490\nI think they're caramelized.\n\n104\n00:05:44,490 --> 00:05:45,490\nYeah, caramelized onions I think.\n\n105\n00:05:45,490 --> 00:05:46,490\nAnd the french fries are a golden perfection.\n\n106\n00:05:46,490 --> 00:05:47,490\nIt is just going to be an awesome filling\ncarb loaded delicious little treat.\n\n107\n00:05:47,490 --> 00:05:48,490\nSo we've had this dish a few times since we've\narrived in Santiago and no two Chorrillanas\n\n108\n00:05:48,490 --> 00:05:49,490\nare the same.\n\n109\n00:05:49,490 --> 00:05:50,490\nThis one is different, I mean it has no sausage\nor hot dogs and that was our first experience\n\n110\n00:05:50,490 --> 00:05:51,490\ntrying Chorrillanas.\n\n111\n00:05:51,490 --> 00:05:52,490\nAnd also this one has scrambled eggs instead\nof fried egg on top.\n\n112\n00:05:52,490 --> 00:05:53,490\nSo it is kind of nice that you can always\nfind a bit of variety when you go to a different\n\n113\n00:05:53,490 --> 00:05:55,840\nrestaurant.\n\n114\n00:05:55,840 --> 00:06:08,770\nAnd I think \nI am ready for my first bite.\n\n115\n00:06:08,770 --> 00:06:09,770\nGot a little bit of everything in there.\n\n116\n00:06:09,770 --> 00:06:10,770\nMmmm.\n\n117\n00:06:10,770 --> 00:06:11,770\nWow.\n\n118\n00:06:11,770 --> 00:06:12,770\nThat meat is tender isn't it?\n\n119\n00:06:12,770 --> 00:06:13,770\nIt is tender.\n\n120\n00:06:13,770 --> 00:06:14,770\nIt is tenderloin, so it should be tender.\n\n121\n00:06:14,770 --> 00:06:15,770\nIt should be tender.\n\n122\n00:06:15,770 --> 00:06:16,770\nWow.\n\n123\n00:06:16,770 --> 00:06:17,770\nThat is nice.\n\n124\n00:06:17,770 --> 00:06:23,610\nIn a way it is kind of nice that they only\nhave the beef and there is no sausage because\n\n125\n00:06:23,610 --> 00:06:29,360\nlike this is a really good cut of meat.\n\n126\n00:06:29,360 --> 00:06:37,000\nIt is very juicy so the flavors really come\nthrough.\n\n127\n00:06:37,000 --> 00:06:42,340\nYou don't have too many competing tastes.\n\n128\n00:06:42,340 --> 00:06:51,410\nYeah, you don't need a whole lot of ingredients\nwith this dish.\n\n129\n00:06:51,410 --> 00:06:57,080\nNot when it is done well.\n\n130\n00:06:57,080 --> 00:07:01,360\nPlaza de Armas is the heart of Santiago’s\nhistoric centre and it’s not a bad place\n\n131\n00:07:01,360 --> 00:07:02,800\nto do some people watching.\n\n132\n00:07:02,800 --> 00:07:07,319\nThere are lots of benches under the cover\nof palm trees, and the place is buzzing with\n\n133\n00:07:07,319 --> 00:07:12,620\nactivity no matter the time of day.\n\n134\n00:07:12,620 --> 00:07:15,919\nHi, pup.\n\n135\n00:07:15,919 --> 00:07:18,719\nYou're getting a massage.\n\n136\n00:07:18,719 --> 00:07:21,180\nAre you enjoying your massage.\n\n137\n00:07:21,180 --> 00:07:27,080\nYou have a nice smile pup.\n\n138\n00:07:27,080 --> 00:07:32,490\nThe Metropolitan Cathedral is located in the\nhistoric centre of Santiago overlooking the\n\n139\n00:07:32,490 --> 00:07:33,490\nsquare.\n\n140\n00:07:33,490 --> 00:07:37,729\nThe construction you see today dates back\nto the year 1800, since previous cathedrals\n\n141\n00:07:37,729 --> 00:07:41,150\nwere destroyed in earthquakes.\n\n142\n00:07:41,150 --> 00:07:44,820\nWhen it comes to sunsets, Santiago knows how\nto put on a show.\n\n143\n00:07:44,820 --> 00:07:50,620\nThe best-known spot in town for 360 degree\nviews of the city is Sky Costanera, with an\n\n144\n00:07:50,620 --> 00:07:54,139\nobservatory that is open from 10 am to 10\npm.\n\n145\n00:07:54,139 --> 00:07:58,710\nAlternatively, you could enjoy the free views\nfrom one of the city’s residential skyscrapers\n\n146\n00:07:58,710 --> 00:08:00,189\nlike we did.\n\n147\n00:08:00,189 --> 00:08:04,599\nSince we were renting an AirBnB apartment\nfor the duration of our stay, we had access\n\n148\n00:08:04,599 --> 00:08:09,969\nto our building’s rooftop terrace and the\nviews were pretty spectacular.\n\n149\n00:08:09,969 --> 00:08:18,440\nAnd a way to cool down here in Santiago is\nto go and get yourself a Pisco Sour.\n\n150\n00:08:18,440 --> 00:08:19,979\nThis is a really refreshing drink.\n\n151\n00:08:19,979 --> 00:08:25,340\nBasically, it is a pisco brandy which is a\ngrape brandy and then you combine that with\n\n152\n00:08:25,340 --> 00:08:29,964\ncitrus juice and there is egg white on top.\n\n153\n00:08:29,964 --> 00:08:32,360\nAnd if you can see this there is a little\nbit of a brown kind of caramel color.\n\n154\n00:08:32,360 --> 00:08:34,930\nIt is called bitter.\n\n155\n00:08:34,930 --> 00:08:36,750\nThat is bitter, exactly.\n\n156\n00:08:36,750 --> 00:08:39,210\nSo let's try this out to see if it is good.\n\n157\n00:08:39,210 --> 00:08:40,530\nSalut!\n\n158\n00:08:40,530 --> 00:08:45,790\nYeah, that's real nice.\n\n159\n00:08:45,790 --> 00:08:52,320\nVery refreshing, very sweet but also quite\ntart as well.\n\n160\n00:08:52,320 --> 00:08:57,440\nSantiago’s Central Market is the place to\ncome for the freshest food.\n\n161\n00:08:57,440 --> 00:09:01,290\nInside the market you’ll find butchers and\nfishmongers - it’s okay to skip that part\n\n162\n00:09:01,290 --> 00:09:05,950\n- but if you continue your exploration, you’ll\nfind rows of restaurants serving up everything\n\n163\n00:09:05,950 --> 00:09:07,680\nfrom grilled fish to ceviche.\n\n164\n00:09:07,680 --> 00:09:16,490\nWe really like our ceviche, so we found a\nplace serving exactly that.\n\n165\n00:09:16,490 --> 00:09:26,470\n(Music Playing)\n\n166\n00:09:26,470 --> 00:09:35,990\nParque Forestal is a park that forms a long\nstretch of greenery along the Mapocho River.\n\n167\n00:09:35,990 --> 00:09:40,260\nIt’s a nice green escape in the middle of\nthe city and we noticed it was really popular\n\n168\n00:09:40,260 --> 00:09:43,730\nwith couples who were just lounging around\non the grass.\n\n169\n00:09:43,730 --> 00:09:50,350\nPalacio de la Moneda is the seat of the President\nof the Republic of Chile.\n\n170\n00:09:50,350 --> 00:09:54,160\nThis is where you can come to watch the changing\nof the guard, but keep in mind that it only\n\n171\n00:09:54,160 --> 00:09:55,720\nhappens every other day.\n\n172\n00:09:55,720 --> 00:10:06,730\nWe just missed it!\n\n173\n00:10:06,730 --> 00:10:11,671\nJust underneath Palacio de La Moneda, you’ll\nfind Centro Cultural Palacio La Moneda, which\n\n174\n00:10:11,671 --> 00:10:16,900\nis a cultural centre featuring exhibitions,\ndesign shops, and a small selection of cafes.\n\n175\n00:10:16,900 --> 00:10:27,680\nIt’s a nice place to cool down and check\nout some art if it’s a really hot day out.\n\n176\n00:10:27,680 --> 00:10:35,240\nSo we found this empanada shop.\n\n177\n00:10:35,240 --> 00:10:37,490\nIt is called Zunino and it was packed.\n\n178\n00:10:37,490 --> 00:10:41,881\nIt is probably about one thirty right now\nso the line really was stretching out of the\n\n179\n00:10:41,881 --> 00:10:45,090\nestablishment but we managed to place our\norder.\n\n180\n00:10:45,090 --> 00:10:48,430\nWe ordered one cheese empanada and one pino\nempanada.\n\n181\n00:10:48,430 --> 00:10:52,030\nWhat is kind of unique about that place is\nthat is all that they do.\n\n182\n00:10:52,030 --> 00:10:53,790\nThey only have these two varieties.\n\n183\n00:10:53,790 --> 00:10:57,130\nYou either get your pino beef or your cheese.\n\n184\n00:10:57,130 --> 00:11:04,910\nSo it is a very small selection but I think\nthat means they really know how to make a\n\n185\n00:11:04,910 --> 00:11:10,170\ngood empanada.\n\n186\n00:11:10,170 --> 00:11:14,120\nAlright, and I'm having the cheese one and\nit is still piping hot.\n\n187\n00:11:14,120 --> 00:11:15,120\nThis looks really cool.\n\n188\n00:11:15,120 --> 00:11:24,460\nI can tell that the pastry, already before\nbiting into it, is going to be really flaky.\n\n189\n00:11:24,460 --> 00:11:25,500\nYeah.\n\n190\n00:11:25,500 --> 00:11:26,540\nMmmm.\n\n191\n00:11:26,540 --> 00:11:28,520\nIs that the cheese one for real?\n\n192\n00:11:28,520 --> 00:11:29,520\nOr is it beef?\n\n193\n00:11:29,520 --> 00:11:31,010\nOh, yeah that is the cheese one.\n\n194\n00:11:31,010 --> 00:11:32,010\nOh yeah.\n\n195\n00:11:32,010 --> 00:11:33,010\nI don't know how you can tell.\n\n196\n00:11:33,010 --> 00:11:34,630\nAnd you know what?\n\n197\n00:11:34,630 --> 00:11:36,690\nThis is really good quality one.\n\n198\n00:11:36,690 --> 00:11:38,450\nLike you can tell just from.\n\n199\n00:11:38,450 --> 00:11:42,180\nIf you can get close up in on the pastry here.\n\n200\n00:11:42,180 --> 00:11:48,260\nThe attention to detail of the pastry like\nit is just so flaky, lots of layers, buttery\n\n201\n00:11:48,260 --> 00:11:52,232\nand is just melting right in my mouth and\nthen that gooey cheese.\n\n202\n00:11:52,232 --> 00:11:54,460\nOh, that is just a winning combo.\n\n203\n00:11:54,460 --> 00:12:03,210\nAlright, so I tried the cheese ones.\n\n204\n00:12:03,210 --> 00:12:10,700\nThe cheese one was really tasty.\n\n205\n00:12:10,700 --> 00:12:15,700\nNow time for Pino.\n\n206\n00:12:15,700 --> 00:12:16,950\nMmmm.\n\n207\n00:12:16,950 --> 00:12:21,630\nHave a look in there.\n\n208\n00:12:21,630 --> 00:12:22,630\nJuicy.\n\n209\n00:12:22,630 --> 00:12:25,020\nLook at that.\n\n210\n00:12:25,020 --> 00:12:30,270\nSo, this one has beef, onions and olive.\n\n211\n00:12:30,270 --> 00:12:31,270\nThat I've got the pit in my mouth right now.\n\n212\n00:12:31,270 --> 00:12:32,270\nExcuse me.\n\n213\n00:12:32,270 --> 00:12:33,270\nAnd it also has egg but I haven't bitten into\nthat part yet.\n\n214\n00:12:33,270 --> 00:12:36,520\nSo like it is really nice and juicy inside.\n\n215\n00:12:36,520 --> 00:12:38,160\nIt is still warm.\n\n216\n00:12:38,160 --> 00:12:41,040\nWhat surprises me though is the size.\n\n217\n00:12:41,040 --> 00:12:46,640\nLike when we made our empanada video in San\nPedro de Atacama like those were massive empanadas.\n\n218\n00:12:46,640 --> 00:12:48,830\nThey were almost like bigger than like a main\ncourse plate.\n\n219\n00:12:48,830 --> 00:12:52,640\nBut these are more snack sized right?\n\n220\n00:12:52,640 --> 00:12:56,440\nYeah, I would say they are about half the\nsize of the ones we had in Atacama.\n\n221\n00:12:56,440 --> 00:13:00,790\nUm, so yeah I kind of like it because I struggled\nto finish those big ones.\n\n222\n00:13:00,790 --> 00:13:04,370\nLike the ones we had in Atacama were really\ngood for sharing but this is like a good individual\n\n223\n00:13:04,370 --> 00:13:05,370\nsize.\n\n224\n00:13:05,370 --> 00:13:09,770\nSo it is not going to ruin your lunch or dinner\nso long as you have it as a snack.\n\n225\n00:13:09,770 --> 00:13:10,770\nMmmm...hmmmm.\n\n226\n00:13:10,770 --> 00:13:25,250\nAnd the quality?\n\n227\n00:13:25,250 --> 00:13:26,250\nIt is really good.\n\n228\n00:13:26,250 --> 00:13:27,250\nLook at those onions.\n\n229\n00:13:27,250 --> 00:13:28,250\nOoh.\n\n230\n00:13:28,250 --> 00:13:29,250\nSo apparently there is a bit of a craft beer\nscene here in Santiago.\n\n231\n00:13:29,250 --> 00:13:30,680\nAnd Sam, you've just been sampling everything\nyou can.\n\n232\n00:13:30,680 --> 00:13:31,870\nYeah, there really is.\n\n233\n00:13:31,870 --> 00:13:36,240\nWell, it has been really hot in Santiago lately\nso in all fairness to my defense.\n\n234\n00:13:36,240 --> 00:13:38,480\nExcuses, excuses.\n\n235\n00:13:38,480 --> 00:13:40,750\nBut this is really good quality craft beer.\n\n236\n00:13:40,750 --> 00:13:44,880\nUm, a lot of the ones I've been having have\nactually tasted a little bit like grapefruit,\n\n237\n00:13:44,880 --> 00:13:48,880\nso I'm interested to see what this one over\nhere tastes like.\n\n238\n00:13:48,880 --> 00:13:53,570\nDo you remember the name of it?\n\n239\n00:13:53,570 --> 00:13:54,570\nSchopp.\n\n240\n00:13:54,570 --> 00:13:55,570\nWhat kind of chopp?\n\n241\n00:13:55,570 --> 00:13:56,570\nThis is amber.\n\n242\n00:13:56,570 --> 00:13:57,570\nAmber schopp.\n\n243\n00:13:57,570 --> 00:13:58,570\nAlright.\n\n244\n00:13:58,570 --> 00:13:59,570\nAnd it does have a little bit of a grapefruit\ntaste.\n\n245\n00:13:59,570 --> 00:14:01,200\nWhy does it taste like grapefruit?\n\n246\n00:14:01,200 --> 00:14:02,200\nI don't know.\n\n247\n00:14:02,200 --> 00:14:04,700\nThat is the way they make craft beer over\nhere.\n\n248\n00:14:04,700 --> 00:14:06,790\nThey've got some kind of secret here in Chile.\n\n249\n00:14:06,790 --> 00:14:10,550\nIt tastes good.\n\n250\n00:14:10,550 --> 00:14:15,180\nBellavista is a neighborhood located just\nnortheast of the city centre.\n\n251\n00:14:15,180 --> 00:14:20,920\nIt’s a cultural hub with lots of theatres,\ncinemas, cafes, museums, and restaurants.\n\n252\n00:14:20,920 --> 00:14:25,120\nThe most famed home in the neighbourhood is\nLa Chascona, the home of the famed Chilean\n\n253\n00:14:25,120 --> 00:14:27,160\npoet Pablo Neruda.\n\n254\n00:14:27,160 --> 00:14:32,320\nUnfortunately, no filming or photography is\nallowed inside the premises.\n\n255\n00:14:32,320 --> 00:14:34,530\nWhen it comes to art, you have a few choices.\n\n256\n00:14:34,530 --> 00:14:39,080\nJust across Parque Forestal, you’ll find\nthe National Fine Arts Museum focusing on\n\n257\n00:14:39,080 --> 00:14:41,830\nChilean paintings and sculptures.\n\n258\n00:14:41,830 --> 00:14:46,250\nAnd then directly behind this museum, you’ll\ncome across the Museum of Contemporary Art,\n\n259\n00:14:46,250 --> 00:14:54,760\nwhich focuses on pieces from the turn of the\n19th century.\n\n260\n00:14:54,760 --> 00:14:59,180\nLast but not least, you can wander around\nthe small neighbourhood of Paris-Londres.\n\n261\n00:14:59,180 --> 00:15:03,510\nThis neighborhood features cobbled streets,\nrestored mansions, and it’s a nice little\n\n262\n00:15:03,510 --> 00:15:08,750\nwalk if you’re in the area.\n\n263\n00:15:08,750 --> 00:15:10,970\nAnd that's a wrap for the Chilean capital!\n\n264\n00:15:10,970 --> 00:15:15,240\nWe hope you enjoyed this Santiago travel guide\nand that it gave you a few ideas of things\n\n265\n00:15:15,240 --> 00:15:19,070\nto do, places to visit, and Chilean dishes\nto try in the city.\n\n266\n00:15:19,070 --> 00:15:24,470\nAs always, if you have any suggestion of things\ntravellers should add to their Santiago itinerary,\n\n267\n00:15:24,470 --> 00:15:27,890\nfeel free to share those with us in the comments\nbelow.\n\n268\n00:15:27,890 --> 00:15:31,540\nSo, hello from Valparaiso.\n\n269\n00:15:31,540 --> 00:15:33,970\nThat means paradise on the valley.\n\n270\n00:15:33,970 --> 00:15:38,140\nWe have a few days to explore the city and\nwe're planning to do most of it on foot.\n\n271\n00:15:38,140 --> 00:15:41,270\nYes, and most of it is going up hills as well.\n\n272\n00:15:41,270 --> 00:15:43,750\nAnd there is so much cool street art here.\n\n273\n00:15:43,750 --> 00:15:47,410\nSo we're going to be taking a few different\nwalking tours while we're in town.\n\n274\n00:15:47,410 --> 00:15:50,470\nToday we're doing the first one which should\nbe an overview of the city.\n\n275\n00:15:50,470 --> 00:15:51,470\nAnd it should be fun.\n\n276\n00:15:51,470 --> 00:15:55,020\nSo we're going to take you on a little guided\ntour of Valparaiso.\n\n277\n00:15:55,020 --> 00:15:56,540\nYee-haw!\n\n278\n00:15:56,540 --> 00:16:00,390\nTo say Valparaiso is a bit hilly would be\nan understatement.\n\n279\n00:16:00,390 --> 00:16:04,490\nThe city is a maze of steep inclines which\nmeans the best way to get around and save\n\n280\n00:16:04,490 --> 00:16:08,760\nyour legs for sightseeing, is by riding up\nand down the funiculars.\n\n281\n00:16:08,760 --> 00:16:12,870\nIt might seem a bit daunting considering some\nof these are well over a hundred years old,\n\n282\n00:16:12,870 --> 00:16:14,560\nbut they still do the job.\n\n283\n00:16:14,560 --> 00:16:18,690\nAnd this is our friend the pup who has joined\nour tour.\n\n284\n00:16:18,690 --> 00:16:20,690\nShe's the official bodyguard.\n\n285\n00:16:20,690 --> 00:16:24,700\nAnd she knows where the funiculars are located\nso she took the stairs instead.\n\n286\n00:16:24,700 --> 00:16:25,700\nHi, pup.\n\n287\n00:16:25,700 --> 00:16:27,220\nYou're sweet aren't you?\n\n288\n00:16:27,220 --> 00:16:28,480\nYes, you are.\n\n289\n00:16:28,480 --> 00:16:31,990\nYes, you are.\n\n290\n00:16:31,990 --> 00:16:40,060\nYes, you are.\n\n291\n00:16:40,060 --> 00:16:48,120\nHow was it?\n\n292\n00:16:48,120 --> 00:16:53,500\nI survived.\n\n293\n00:16:53,500 --> 00:16:56,180\nHahaha.\n\n294\n00:16:56,180 --> 00:17:01,560\nHi, pup.\n\n295\n00:17:01,560 --> 00:17:06,939\nHello, friend.\n\n296\n00:17:06,939 --> 00:17:12,310\nHi, friend.\n\n297\n00:17:12,310 --> 00:17:17,689\nHi, friend.\n\n298\n00:17:17,689 --> 00:17:23,060\nHi, friend.\n\n299\n00:17:23,060 --> 00:17:24,900\nSomeone is busy filming.\n\n300\n00:17:24,900 --> 00:17:29,490\nYes, this is the kind of place if you're a\nphotographer you do not put your camera down.\n\n301\n00:17:29,490 --> 00:17:36,430\nNo, not for one second.\n\n302\n00:17:36,430 --> 00:17:41,190\nIf we can offer one recommendation for visiting\nValparaiso, it would be to join one of the\n\n303\n00:17:41,190 --> 00:17:44,370\nfree walking tours towards the beginning of\nyour stay.\n\n304\n00:17:44,370 --> 00:17:48,400\nThis is a great way to get some background\nhistory and to familiarize yourself with the\n\n305\n00:17:48,400 --> 00:17:49,610\nvarious neighbourhoods.\n\n306\n00:17:49,610 --> 00:17:55,280\nThe local guides know where to find the best\nmurals, so consider this a scouting mission.\n\n307\n00:17:55,280 --> 00:18:04,150\nYou can always come back with a bit more time\nto explore the area with your camera in hand.\n\n308\n00:18:04,150 --> 00:18:18,770\nAlright, so Sam we have been walking around\nValparaiso for about an hour and a half or\n\n309\n00:18:18,770 --> 00:18:19,770\ntwo hours.\n\n310\n00:18:19,770 --> 00:18:21,340\nWhat are your first impressions so far?\n\n311\n00:18:21,340 --> 00:18:25,210\nWell, my impressions are you should always\ngive a place a second chance.\n\n312\n00:18:25,210 --> 00:18:30,650\nBecause where we were staying, on the flat\npart of the city, is a little boring.\n\n313\n00:18:30,650 --> 00:18:31,880\nNot super exciting.\n\n314\n00:18:31,880 --> 00:18:36,800\nA little boring for sure but once you get\nup on the hills it is a whole different city.\n\n315\n00:18:36,800 --> 00:18:40,761\nApparently, there are 42 hills in the city\nand we're just exploring it for the first\n\n316\n00:18:40,761 --> 00:18:41,761\ntime today.\n\n317\n00:18:41,761 --> 00:18:46,410\nAnd my first impressions are so much better\nnow that we're seeing this cool part.\n\n318\n00:18:46,410 --> 00:18:54,390\nIt is so colorful, so artsy and lots of fun\nto check out.\n\n319\n00:18:54,390 --> 00:18:59,680\nExactly.\n\n320\n00:18:59,680 --> 00:19:08,510\nAnother thing we really enjoyed about our\nwalking tour of Valparaiso, was the company\n\n321\n00:19:08,510 --> 00:19:10,070\nof all the dogs.\n\n322\n00:19:10,070 --> 00:19:14,370\nValparaiso has a lot of strays roaming the\nstreets, but we found the dogs to be super\n\n323\n00:19:14,370 --> 00:19:16,360\nfriendly and affectionate.\n\n324\n00:19:16,360 --> 00:19:20,810\nWe also noticed locals feeding dogs in the\npark and homeowners leaving water bowls out\n\n325\n00:19:20,810 --> 00:19:23,010\non their doorstep for strays.\n\n326\n00:19:23,010 --> 00:19:28,110\nAs for all the dogs following us, our guide\ntold us that the strays already know his routine\n\n327\n00:19:28,110 --> 00:19:32,260\nand they are always there to meet him at various\npoints along the walking tour.\n\n328\n00:19:32,260 --> 00:19:35,500\nWe had pack of 7 at one point during the tour.\n\n329\n00:19:35,500 --> 00:19:40,170\nWe're having a little food break.\n\n330\n00:19:40,170 --> 00:19:44,690\nI think we're going to try some empanadas.\n\n331\n00:19:44,690 --> 00:19:47,720\nAnd I see that they have shrimp ones on the\nmenu.\n\n332\n00:19:47,720 --> 00:19:52,310\nShrimp and cheese empanadas so those should\nbe really tasty.\n\n333\n00:19:52,310 --> 00:19:53,690\nSo snack time.\n\n334\n00:19:53,690 --> 00:19:56,071\nYour first deep-fried Chilean empanada.\n\n335\n00:19:56,071 --> 00:19:58,890\nAnd this one is stuffed with cheese and shrimp.\n\n336\n00:19:58,890 --> 00:20:00,650\nYes, cheese and shrimp.\n\n337\n00:20:00,650 --> 00:20:03,620\nAnd this is my first time to ever try one\nwith shrimp so this is an exciting moment.\n\n338\n00:20:03,620 --> 00:20:08,850\nAnd they were cooked in oil.\n\n339\n00:20:08,850 --> 00:20:12,680\nThese were deep-fried so they're probably\nstill a little bit hot.\n\n340\n00:20:12,680 --> 00:20:14,490\nOh, the cheese is so gooey.\n\n341\n00:20:14,490 --> 00:20:17,090\nI have a nice big piece of shrimp too.\n\n342\n00:20:17,090 --> 00:20:20,840\nThis is honestly one of the best empanadas\nI've ever had.\n\n343\n00:20:20,840 --> 00:20:22,780\nThis is incredible.\n\n344\n00:20:22,780 --> 00:20:24,660\nAnd we're been walking around for a long time.\n\n345\n00:20:24,660 --> 00:20:29,340\nYes, and I skipped breakfast so that may be\na factor in what I'm saying here.\n\n346\n00:20:29,340 --> 00:20:31,620\nOkay, let's get a closer look then.\n\n347\n00:20:31,620 --> 00:20:32,620\nLet's see.\n\n348\n00:20:32,620 --> 00:20:35,070\nOh, ooey gooey but can we see the shrimp.\n\n349\n00:20:35,070 --> 00:20:36,760\nOkay, it is kind of in there.\n\n350\n00:20:36,760 --> 00:20:37,760\nNice.\n\n351\n00:20:37,760 --> 00:20:38,760\nNice.\n\n352\n00:20:38,760 --> 00:20:47,010\nSo it is a little early in the morning but\nwe're trying our first Chilean Pisco.\n\n353\n00:20:47,010 --> 00:20:50,820\nIs it sour?\n\n354\n00:20:50,820 --> 00:20:53,030\nIs the pisco sour?\n\n355\n00:20:53,030 --> 00:20:56,140\nYou know, it is a little sour but I mean it\nis also quite sweet.\n\n356\n00:20:56,140 --> 00:20:58,140\nIt is kind of nice.\n\n357\n00:20:58,140 --> 00:20:59,570\nLike sugary and lemon-y.\n\n358\n00:20:59,570 --> 00:21:05,130\nIt is almost like a syrup.\n\n359\n00:21:05,130 --> 00:21:09,760\nIt is a little thick.\n\n360\n00:21:09,760 --> 00:21:11,620\nHave some.\n\n361\n00:21:11,620 --> 00:21:16,050\nSo it is day two in Valparaiso and today we're\ngoing to do a bit more sightseeing.\n\n362\n00:21:16,050 --> 00:21:20,120\nWe're actually revisiting the area where we\nwere yesterday because we didn't get enough\n\n363\n00:21:20,120 --> 00:21:21,500\npictures and video.\n\n364\n00:21:21,500 --> 00:21:24,500\nYes, and the light is fantastic this morning.\n\n365\n00:21:24,500 --> 00:21:28,170\nNormally here it doesn't get sunny until like\nmaybe four or five PM.\n\n366\n00:21:28,170 --> 00:21:35,730\nAnd we have blue skies today.\n\n367\n00:21:35,730 --> 00:21:49,060\nHive five!\n\n368\n00:21:49,060 --> 00:22:00,820\nSo these are the famed piano steps and it\ndoesn't look like it when you're going down\n\n369\n00:22:00,820 --> 00:22:08,370\nbut I'll show you as soon as I reach the bottom.\n\n370\n00:22:08,370 --> 00:22:15,340\nPiano steps.\n\n371\n00:22:15,340 --> 00:22:25,360\nOkay, so next up we're about to ride the oldest\nfunicular around.\n\n372\n00:22:25,360 --> 00:22:26,380\nThis should be exciting.\n\n373\n00:22:26,380 --> 00:22:29,170\nYes, and this is how we've been getting around\nthis part of town.\n\n374\n00:22:29,170 --> 00:22:30,760\nGoing up and down the funicular.\n\n375\n00:22:30,760 --> 00:22:33,030\nBecause otherwise it is really steep.\n\n376\n00:22:33,030 --> 00:22:34,870\nHopefully it won't be too rickety.\n\n377\n00:22:34,870 --> 00:22:39,470\nThis one is from 1883.\n\n378\n00:22:39,470 --> 00:22:45,350\nSo this one is definitely more rickety than\nthe last one we rode.\n\n379\n00:22:45,350 --> 00:22:48,950\nThere goes the other one.\n\n380\n00:22:48,950 --> 00:22:53,710\nSo we weren't really planning on doing a boat\ntour today but we have blue skies, the weather\n\n381\n00:22:53,710 --> 00:22:56,530\nis great and we finished our walking tour\nnear the harbor.\n\n382\n00:22:56,530 --> 00:22:57,530\nSo why not?\n\n383\n00:22:57,530 --> 00:22:58,530\nYeah, why not.\n\n384\n00:22:58,530 --> 00:22:59,530\nLet's do it.\n\n385\n00:22:59,530 --> 00:23:00,530\nWe hopped aboard, it is 3000 Chilean Pesos\nper person.\n\n386\n00:23:00,530 --> 00:23:04,620\nIt should give us a different perspective\nof the city that is for sure.\n\n387\n00:23:04,620 --> 00:23:07,530\nYeah, and it is going to be a thirty minute\nride.\n\n388\n00:23:07,530 --> 00:23:12,750\nSo it should be fun.\n\n389\n00:23:12,750 --> 00:23:17,100\nThe harbor tours depart from Muelle Prat as\nsoon as they get a boat-full of passengers.\n\n390\n00:23:17,100 --> 00:23:22,501\nDuring the outing you’ll go past container\nships, tug boats, and navy vessels, plus you’ll\n\n391\n00:23:22,501 --> 00:23:26,110\nalso have a guide on-board to point out sights\nalong the way.\n\n392\n00:23:26,110 --> 00:23:35,860\nIf you’re lucky, you might even get to see\nsome sea lions basking in the sun.\n\n393\n00:23:35,860 --> 00:23:50,809\nSo still catching my breath from the last\nhill we finished climbing.\n\n394\n00:23:50,809 --> 00:23:53,530\nRight now we're visiting the neighborhood\nof Bella Vista.\n\n395\n00:23:53,530 --> 00:23:56,130\nThis is where the open-air museum is located.\n\n396\n00:23:56,130 --> 00:24:00,480\nThis is basically a collection of little streets\nand lanes with lots of street art and colorful\n\n397\n00:24:00,480 --> 00:24:01,510\nmurals.\n\n398\n00:24:01,510 --> 00:24:09,820\nSo we're going to be walking around and checking\nout the art.\n\n399\n00:24:09,820 --> 00:24:31,740\nSo it is day three and we kind of had a bit\nof a change in plans.\n\n400\n00:24:31,740 --> 00:24:34,890\nWe were originally planning to do another\nwalking tour.\n\n401\n00:24:34,890 --> 00:24:35,890\nYep.\n\n402\n00:24:35,890 --> 00:24:37,830\nBut it is a really sunny day so decided to\nhave a beach day instead.\n\n403\n00:24:37,830 --> 00:24:41,920\nSo we'll be taking the train over to Vina\ndel Mar.\n\n404\n00:24:41,920 --> 00:24:44,000\nGetting some seafood, some sunshine.\n\n405\n00:24:44,000 --> 00:24:49,090\nSo just mixing it up here and we were hoping\nto go this place before we left so I think\n\n406\n00:24:49,090 --> 00:24:55,150\nwe made the right decision hopefully.\n\n407\n00:24:55,150 --> 00:25:03,550\nViña del Mar is a super quick day trip from\nValparaiso.\n\n408\n00:25:03,550 --> 00:25:07,750\nThe two cities are only 8 kilometers apart\nand you can easily get there with the above\n\n409\n00:25:07,750 --> 00:25:10,300\nground metro system that runs along the beach.\n\n410\n00:25:10,300 --> 00:25:14,360\nIt’s only a 15 minute ride, and it’s quite\nthe change in scenery.\n\n411\n00:25:14,360 --> 00:25:19,860\nWhereas Valparaiso is colorful, artsy, and\ngritty, Viña del Mar is a bit more chic and\n\n412\n00:25:19,860 --> 00:25:20,860\nmodern.\n\n413\n00:25:20,860 --> 00:25:24,890\nThat being said, while we enjoyed our day\ntrip to Viña del Mar, we were really glad\n\n414\n00:25:24,890 --> 00:25:31,650\nwe decided to stay in Valparaiso as we felt\nit had way more character.\n\n415\n00:25:31,650 --> 00:25:40,679\nYes, are you cute pup?\n\n416\n00:25:40,679 --> 00:25:43,230\nAre you cute?\n\n417\n00:25:43,230 --> 00:25:44,520\nWe made it to the beach.\n\n418\n00:25:44,520 --> 00:25:46,230\nAnd we're soaking in some rays.\n\n419\n00:25:46,230 --> 00:25:51,520\nIt is still a little bit windy because it\nis early in the morning so I've got my scarf\n\n420\n00:25:51,520 --> 00:25:52,520\non.\n\n421\n00:25:52,520 --> 00:25:53,550\nBut I think the day is going to warm up.\n\n422\n00:25:53,550 --> 00:25:54,550\nIt is 25 degrees.\n\n423\n00:25:54,550 --> 00:25:56,660\nThere is no reason for you to have a scarf\non right now.\n\n424\n00:25:56,660 --> 00:25:58,020\nIt is chilly.\n\n425\n00:25:58,020 --> 00:25:59,020\nJust saying.\n\n426\n00:25:59,020 --> 00:26:00,020\nJust saying.\n\n427\n00:26:00,020 --> 00:26:01,140\nAnd yeah, it is kind of cool here.\n\n428\n00:26:01,140 --> 00:26:02,140\nIt is really different from Valparaiso.\n\n429\n00:26:02,140 --> 00:26:04,180\nLots of condos and hotels along the beach.\n\n430\n00:26:04,180 --> 00:26:05,690\nLots of seafood restaurants.\n\n431\n00:26:05,690 --> 00:26:08,210\nYeah, it couldn't be any different.\n\n432\n00:26:08,210 --> 00:26:13,660\nYou can tell this is kind of like maybe a\npopular weekend destination for people living\n\n433\n00:26:13,660 --> 00:26:14,860\nin Santiago or nearby.\n\n434\n00:26:14,860 --> 00:26:21,010\nIt is less artsy and more upscale I would\nsay.\n\n435\n00:26:21,010 --> 00:26:27,990\nSo our time in Valparaiso is coming to an\nend.\n\n436\n00:26:27,990 --> 00:26:29,390\nWhat are your final thoughts of the place?\n\n437\n00:26:29,390 --> 00:26:31,330\nYeah, that is a wrap from here.\n\n438\n00:26:31,330 --> 00:26:32,830\nI loved it here.\n\n439\n00:26:32,830 --> 00:26:36,860\nIt was one of the coolest cities that I think\nwe've visited on this entire South America\n\n440\n00:26:36,860 --> 00:26:37,860\ntrip.\n\n441\n00:26:37,860 --> 00:26:38,860\nYeah.\n\n442\n00:26:38,860 --> 00:26:42,840\nWhat was really unique for me, obviously was\ngoing up to the hills and seeing all of those\n\n443\n00:26:42,840 --> 00:26:43,840\nartsy gritty neighborhoods.\n\n444\n00:26:43,840 --> 00:26:45,260\nIt is a city I've never been to before.\n\n445\n00:26:45,260 --> 00:26:49,480\nLike I backpacked in 2010 and this is somewhere\nI didn't get to go to.\n\n446\n00:26:49,480 --> 00:26:51,850\nFinally a new destination for Sam.\n\n447\n00:26:51,850 --> 00:26:53,530\nYes, a new place for me.\n\n448\n00:26:53,530 --> 00:26:57,980\nA lot of these places on this trip haven't\nbeen new for me so this was a little bit extra\n\n449\n00:26:57,980 --> 00:26:58,980\nspecial.\n\n450\n00:26:58,980 --> 00:27:02,160\nAnd so I really loved it here and I would\nhighly recommend you come.\n\n451\n00:27:02,160 --> 00:27:03,460\nAnd the views are so cool.\n\n452\n00:27:03,460 --> 00:27:06,230\nWe have to show you the views from our balcony.\n\n453\n00:27:06,230 --> 00:27:07,230\nLook at that.\n\n454\n00:27:07,230 --> 00:27:14,080\nYou get to see the hills, the colorful hills.\n\n455\n00:27:14,080 --> 00:27:23,680\nBye Valparaiso.\n\n456\n00:27:23,680 --> 00:27:32,380\nAfter close to a month travelling around Chile,\nSam and I hopped on a plane to visit Easter\n\n457\n00:27:32,380 --> 00:27:35,380\nIsland, known locally as Rapa Nui.\n\n458\n00:27:35,380 --> 00:27:39,040\nThis was the closest we were ever going to\nget to this remote speck in the ocean, which\n\n459\n00:27:39,040 --> 00:27:44,010\nalso happens to be the southeastern most point\nof the Polynesian Triangle.\n\n460\n00:27:44,010 --> 00:27:48,770\nWe gave ourselves one full week to explore\nIsla de Pascua, and what follows is a travel\n\n461\n00:27:48,770 --> 00:27:50,630\nguide of our time there.\n\n462\n00:27:50,630 --> 00:27:55,940\nWe hiked ancient volcanoes, stood face to\nface with the moai, watched spectacular sunrises\n\n463\n00:27:55,940 --> 00:28:01,250\nand sunsets, and road tripped around the island\nwhile wild horses ran alongside.\n\n464\n00:28:01,250 --> 00:28:05,220\nIt was an incredible week and we hope this\nvideo will inspire you to plan your own visit\n\n465\n00:28:05,220 --> 00:28:07,990\nto Easter Island.\n\n466\n00:28:07,990 --> 00:28:12,610\nDAY 1\n\n467\n00:28:12,610 --> 00:28:21,390\nSo it is our first morning on Easter Island.\n\n468\n00:28:21,390 --> 00:28:22,910\nHow excited are you?\n\n469\n00:28:22,910 --> 00:28:23,910\nBeyond excited.\n\n470\n00:28:23,910 --> 00:28:24,910\nThis is incredible.\n\n471\n00:28:24,910 --> 00:28:28,720\nThis is a place I never actually thought I\nwas going to visit in my lifetime.\n\n472\n00:28:28,720 --> 00:28:32,690\nAnd we're going to start off the day by climbing\na volcano because why not.\n\n473\n00:28:32,690 --> 00:28:34,100\nThat's how we roll.\n\n474\n00:28:34,100 --> 00:28:36,100\nLet's go.\n\n475\n00:28:36,100 --> 00:28:38,510\nThis is the beast we're planning on tackling.\n\n476\n00:28:38,510 --> 00:28:40,350\nRight in front of us.\n\n477\n00:28:40,350 --> 00:28:44,210\nThat is an extinct volcano crater.\n\n478\n00:28:44,210 --> 00:28:48,200\nRight ahead.\n\n479\n00:28:48,200 --> 00:28:56,840\nWe have dogs leading the way for us.\n\n480\n00:28:56,840 --> 00:28:57,840\nWhich way pups?\n\n481\n00:28:57,840 --> 00:28:58,840\nLead the way pups.\n\n482\n00:28:58,840 --> 00:29:02,220\nWe just witnessed an animals in the wild moment.\n\n483\n00:29:02,220 --> 00:29:28,383\nWe have two dogs who have been following us\nsince we left the town and they've been walking\n\n484\n00:29:28,383 --> 00:29:29,383\nalong keeping us company.\n\n485\n00:29:29,383 --> 00:29:31,020\nAnd then one of them saw a chicken and it\ndecided that's going to be my breakfast and\n\n486\n00:29:31,020 --> 00:29:32,020\nit just went for it.\n\n487\n00:29:32,020 --> 00:29:45,420\nCaught a live chicken, the chicken died and\nthe dog had breakfast.\n\n488\n00:29:45,420 --> 00:29:48,950\nSo, that is country living.\n\n489\n00:29:48,950 --> 00:29:49,950\nCountry living.\n\n490\n00:29:49,950 --> 00:29:50,950\nThat is what happens.\n\n491\n00:29:50,950 --> 00:29:51,950\n(Dog panting)\n\n492\n00:29:51,950 --> 00:29:52,950\n(Dogs lapping up water)\n\n493\n00:29:52,950 --> 00:29:54,410\nRano Kau is 324 meters tall and it is located\non the southwestern tip of Rapa Nui.\n\n494\n00:29:54,410 --> 00:29:58,330\nWe hiked all the way from town, and because\nof it’s gradual incline, we found it to\n\n495\n00:29:58,330 --> 00:30:00,840\nbe a relatively easy activity.\n\n496\n00:30:00,840 --> 00:30:04,510\nThat being said, we would recommend doing\nit early in the morning, since there were\n\n497\n00:30:04,510 --> 00:30:06,920\nvery few shaded areas along the way.\n\n498\n00:30:06,920 --> 00:30:09,880\nWe made it to the top.\n\n499\n00:30:09,880 --> 00:30:10,880\nWoo!\n\n500\n00:30:10,880 --> 00:30:11,880\nYes!\n\n501\n00:30:11,880 --> 00:30:12,880\nI feel like we've earned it.\n\n502\n00:30:12,880 --> 00:30:13,910\nThere is ways you can cheat by taking the\ncar.\n\n503\n00:30:13,910 --> 00:30:20,340\nWe could drive up to the top like a whole\nbunch of people have done but we were up early\n\n504\n00:30:20,340 --> 00:30:24,700\nand we walked to get here.\n\n505\n00:30:24,700 --> 00:30:26,660\nFeeling accomplished.\n\n506\n00:30:26,660 --> 00:30:31,380\nThe Rano Kau crater is a protected area so\nyou are not allowed to climb into it, however,\n\n507\n00:30:31,380 --> 00:30:35,240\nyou can get some really cool views of the\ninterior by standing along the rim.\n\n508\n00:30:35,240 --> 00:30:39,670\nHere’s a little fun fact: because the crater\nis sheltered from the winds, it has developed\n\n509\n00:30:39,670 --> 00:30:45,090\nits own micro-climate and it also has vegetation\nyou can’t find elsewhere on the island.\n\n510\n00:30:45,090 --> 00:30:50,760\nSo we've reached the top of Orongo but the\nhike is not over yet.\n\n511\n00:30:50,760 --> 00:30:55,570\nThe trail continues and apparently we're going\nto get some really cool views of tiny little\n\n512\n00:30:55,570 --> 00:30:57,100\nislands just off of Easter Island.\n\n513\n00:30:57,100 --> 00:31:01,060\nLike little islets I guess you could say.\n\n514\n00:31:01,060 --> 00:31:02,060\nSo let's go.\n\n515\n00:31:02,060 --> 00:31:03,060\nLet's go.\n\n516\n00:31:03,060 --> 00:31:06,679\nOrongo is a village and ceremonial site located\njust past the Rano Kau Crater.\n\n517\n00:31:06,679 --> 00:31:11,840\nUnfortunately, it started pouring rain shortly\nafter we reached the site, so we didn’t\n\n518\n00:31:11,840 --> 00:31:27,670\nget to visit, but we made plans to return\nlater that week.\n\n519\n00:31:27,670 --> 00:31:32,400\nThat evening we made our way into Hanga Roa\nto watch the sun set from the harbor.\n\n520\n00:31:32,400 --> 00:31:36,210\nThere were lots of surfers out on the water,\nand the waves kept rolling in and crashing\n\n521\n00:31:36,210 --> 00:31:37,500\nagainst the rocks.\n\n522\n00:31:37,500 --> 00:31:41,660\nMeanwhile we enjoyed the show with ice cream\ncones in hand.\n\n523\n00:31:41,660 --> 00:31:44,790\nDAY 2\n\n524\n00:31:44,790 --> 00:31:57,200\nSo it is Sunday morning, 9AM right now, and\nwe are going to Catholic Mass.\n\n525\n00:31:57,200 --> 00:32:04,980\nThis was a suggestion by our host who is renting\nus the cutest little cottage.\n\n526\n00:32:04,980 --> 00:32:27,049\nShe said this is mostly for tourists so I'm\nnot really sure what to expect but we were\n\n527\n00:32:27,049 --> 00:32:40,540\na bit curious so we're going to go check it\nout.\n\n528\n00:32:40,540 --> 00:32:45,440\n(Music, chanting and praying)\n\n529\n00:32:45,440 --> 00:32:48,360\nSo that was a pretty cool church service.\n\n530\n00:32:48,360 --> 00:32:50,290\nIt was unlike any I've ever been to before.\n\n531\n00:32:50,290 --> 00:32:54,400\nIt was pretty cool because a lot of the songs\nthey sang were actually in Rapa Nui.\n\n532\n00:32:54,400 --> 00:32:55,960\nIt wasn't in Spanish.\n\n533\n00:32:55,960 --> 00:32:58,630\nUm, and also just the clothes they were wearing.\n\n534\n00:32:58,630 --> 00:33:02,799\nLike I don't really know the terminology for\nthis but the Priest had like feathers on his\n\n535\n00:33:02,799 --> 00:33:04,550\nhead and some dogs made it in as well.\n\n536\n00:33:04,550 --> 00:33:06,490\nYeah, dogs came in to the service.\n\n537\n00:33:06,490 --> 00:33:07,490\nLots of music.\n\n538\n00:33:07,490 --> 00:33:11,740\nWe also had kind of like a lay, I don't know\nif they use that word here or if that just\n\n539\n00:33:11,740 --> 00:33:12,740\nis in Hawaii.\n\n540\n00:33:12,740 --> 00:33:14,450\nHe had like a flower necklace he was wearing.\n\n541\n00:33:14,450 --> 00:33:15,860\nSo it was pretty cool.\n\n542\n00:33:15,860 --> 00:33:20,450\nIt was nice seeing the culture and how that\nis incorporated into the local church service.\n\n543\n00:33:20,450 --> 00:33:26,340\nSo, if you happen to be on the island, on\na Sunday you can check that out.\n\n544\n00:33:26,340 --> 00:33:30,610\nAfter attending mass, we hopped over to the\nartisan’s market located just across the\n\n545\n00:33:30,610 --> 00:33:31,610\nstreet.\n\n546\n00:33:31,610 --> 00:33:36,480\nHere we found all sorts of souvenirs, including:\nminiature moai statues carved out of stone\n\n547\n00:33:36,480 --> 00:33:41,590\nand wood, as well as postcards, magnets, and\njewelry.\n\n548\n00:33:41,590 --> 00:33:46,990\nAfter the market we took a walk to Ahu Tahai,\nwhich is a ceremonial complex that holds 3\n\n549\n00:33:46,990 --> 00:33:50,150\ndifferent ‘ahus’ or platforms with moai.\n\n550\n00:33:50,150 --> 00:33:54,870\nPerhaps the most famed of the three is Ahu\nKo Te Riku, which stands out from the rest\n\n551\n00:33:54,870 --> 00:34:21,240\nbecause it has restored eyes.\n\n552\n00:34:21,240 --> 00:34:26,049\nHaving already visited Ahu Tahai by day, we\nstill made it a point to come in the late\n\n553\n00:34:26,049 --> 00:34:27,049\nafternoon.\n\n554\n00:34:27,049 --> 00:34:31,289\nThe complex is just a short walk to the north\nend of town, and it also happens to be the\n\n555\n00:34:31,289 --> 00:34:34,429\nbest place to catch the sunset on the island.\n\n556\n00:34:34,429 --> 00:34:38,909\nFrom this spot you can watch the sun paint\nthe sky all shades of persimmon, pink and\n\n557\n00:34:38,909 --> 00:34:46,649\ngold, before finally setting behind the moai\nand then dipping beneath the ocean.\n\n558\n00:34:46,649 --> 00:34:54,649\nDay 3\n\n559\n00:34:54,649 --> 00:35:09,859\nSo day three on the island and look at what\nwe just got.\n\n560\n00:35:09,859 --> 00:35:12,029\nOur official Rapa Nui stamps.\n\n561\n00:35:12,029 --> 00:35:14,599\nHow cool are those?\n\n562\n00:35:14,599 --> 00:35:16,529\nVery very cool.\n\n563\n00:35:16,529 --> 00:35:18,450\nBest souvenir ever.\n\n564\n00:35:18,450 --> 00:35:23,650\nSo we just finished renting a car and that\ncalls for a road-trip around Easter Island.\n\n565\n00:35:23,650 --> 00:35:26,710\nSo our first stop is Rano Raraku.\n\n566\n00:35:26,710 --> 00:35:30,369\nI'm probably butchering the name but I think\nthat is the sight you've been most excited\n\n567\n00:35:30,369 --> 00:35:31,369\nto visit.\n\n568\n00:35:31,369 --> 00:35:35,160\nYeah, this is a place we've been really wanting\nto go to and I can't believe it took us until\n\n569\n00:35:35,160 --> 00:35:36,259\nwhat day three.\n\n570\n00:35:36,259 --> 00:35:37,989\nDay 3 to actually do it.\n\n571\n00:35:37,989 --> 00:35:40,609\nBut yeah, there are hundreds of Moai here.\n\n572\n00:35:40,609 --> 00:35:41,630\nMany of them unfinished.\n\n573\n00:35:41,630 --> 00:35:42,999\nA lot of them toppled over.\n\n574\n00:35:42,999 --> 00:35:47,799\nSo it is pretty cool to just walk around and\nsee so many of them up close.\n\n575\n00:35:47,799 --> 00:35:52,400\nYes, and we've got the car for 48 hours so\nthere is going to be a lot of road tripping\n\n576\n00:35:52,400 --> 00:35:55,259\nleft to do.\n\n577\n00:35:55,259 --> 00:35:56,259\nYes.\n\n578\n00:35:56,259 --> 00:36:01,819\nRano Raraku is yet another volcano crater\nfound on the island, and it is also the site\n\n579\n00:36:01,819 --> 00:36:05,739\nof the quarry that supplied the stone for\nthe hundreds of moai that can be found on\n\n580\n00:36:05,739 --> 00:36:06,809\nthe island.\n\n581\n00:36:06,809 --> 00:36:11,259\nThe quarry is believed to have been in use\nfor a span of 500 years up until the early\n\n582\n00:36:11,259 --> 00:36:14,099\n18th century when activity ceased.\n\n583\n00:36:14,099 --> 00:36:21,660\nIt would also appear that this site was abandoned\nin a rush since many of the moai here are\n\n584\n00:36:21,660 --> 00:36:25,250\nunfinished.\n\n585\n00:36:25,250 --> 00:36:46,869\nSo right now we're heading inside the crater\nof the Ranu Raraku volcano.\n\n586\n00:36:46,869 --> 00:36:48,720\nAnd there is a lake in there.\n\n587\n00:36:48,720 --> 00:36:50,330\nIt basically looks like a wetland.\n\n588\n00:36:50,330 --> 00:36:51,339\nIt is pretty cool.\n\n589\n00:36:51,339 --> 00:36:52,580\nQuite green.\n\n590\n00:36:52,580 --> 00:36:54,190\nSo yeah, have a look.\n\n591\n00:36:54,190 --> 00:36:55,309\nIf you can see.\n\n592\n00:36:55,309 --> 00:36:56,839\nThere it is.\n\n593\n00:36:56,839 --> 00:37:03,150\nAnd there is Sam filming in the background.\n\n594\n00:37:03,150 --> 00:37:06,279\nAwesome.\n\n595\n00:37:06,279 --> 00:37:10,540\nAfter seeing the moai scattered on the slopes\nof the volcano, we took a little detour and\n\n596\n00:37:10,540 --> 00:37:12,049\nhiked into the crater.\n\n597\n00:37:12,049 --> 00:37:14,770\nThis area is home to a lake with reeds.\n\n598\n00:37:14,770 --> 00:37:36,380\nWe also spotted wild horses and a few moai\ninside the crater, which was quite unexpected.\n\n599\n00:37:36,380 --> 00:37:40,299\nFrom there we continued on to Ahu Tongariki\nfor a quick visit.\n\n600\n00:37:40,299 --> 00:37:45,910\nThis site is home to 15 moai, making it the\nbiggest ‘ahu’ on the island.\n\n601\n00:37:45,910 --> 00:37:58,680\nOkay so it is almost sunset and we're driving\nback to a spot that we've already been to\n\n602\n00:37:58,680 --> 00:37:59,680\nbefore and that is Orongo.\n\n603\n00:37:59,680 --> 00:38:01,759\nAnd we're going to get some nice views of\nthe crater from there and I think sunset should\n\n604\n00:38:01,759 --> 00:38:02,759\nbe pretty spectacular.\n\n605\n00:38:02,759 --> 00:38:10,599\nWe'll be looking out at the ocean.\n\n606\n00:38:10,599 --> 00:38:23,710\nWoo hoo.\n\n607\n00:38:23,710 --> 00:38:36,809\nDay 4\n\n608\n00:38:36,809 --> 00:38:56,479\nWell good morning.\n\n609\n00:38:56,479 --> 00:38:58,369\nIt is day four on Easter Island.\n\n610\n00:38:58,369 --> 00:38:59,789\nSam how are you feeling?\n\n611\n00:38:59,789 --> 00:39:00,789\nGrumpy?\n\n612\n00:39:00,789 --> 00:39:01,789\nDid you sleep well?\n\n613\n00:39:01,789 --> 00:39:02,859\nGrumpy, a little bit tired still.\n\n614\n00:39:02,859 --> 00:39:05,160\nBut we're up for a very special reason.\n\n615\n00:39:05,160 --> 00:39:07,470\nYes, we're here to watch the sunrise.\n\n616\n00:39:07,470 --> 00:39:10,130\nSo we drove back to the 15 Moai where we were\nyesterday.\n\n617\n00:39:10,130 --> 00:39:12,430\nAnd it should be pretty spectacular.\n\n618\n00:39:12,430 --> 00:39:18,329\nThe sun is starting to break-through so we're\ngoing to show you that.\n\n619\n00:39:18,329 --> 00:39:22,859\nThe best place to catch the sunrise in Rapa\nNui is at Ahu Tongariki.\n\n620\n00:39:22,859 --> 00:39:27,109\nWe made the drive in the dark and we arrived\njust as the sky was beginning to show its\n\n621\n00:39:27,109 --> 00:39:28,660\nsoft morning colours.\n\n622\n00:39:28,660 --> 00:39:34,779\nIt’s also worth noting that when we visited\nin March, sunrise was happening at 8:20 a.m.,\n\n623\n00:39:34,779 --> 00:39:44,960\nso we weren’t up that early.\n\n624\n00:39:44,960 --> 00:39:48,829\nSo we are back on the road.\n\n625\n00:39:48,829 --> 00:39:54,890\nWe freshened up, had our breakfast and right\nnow we're visiting Ahu Akivi.\n\n626\n00:39:54,890 --> 00:39:58,960\nAnd these are the only Moai on the whole island\nthat lookout to sea.\n\n627\n00:39:58,960 --> 00:40:00,359\nSo that is pretty unusual.\n\n628\n00:40:00,359 --> 00:40:06,609\nSo it is not the best time of day for light\nbut hopefully you can see them just over there.\n\n629\n00:40:06,609 --> 00:40:16,890\nThere is seven of them here.\n\n630\n00:40:16,890 --> 00:40:29,279\nWe keep coming across wild horses.\n\n631\n00:40:29,279 --> 00:40:36,719\nRight behind me.\n\n632\n00:40:36,719 --> 00:40:41,690\nSo cool.\n\n633\n00:40:41,690 --> 00:40:46,650\n(Airplane noises)\n\n634\n00:40:46,650 --> 00:40:59,059\nIt is time for ceviche.\n\n635\n00:40:59,059 --> 00:41:07,089\nIt is actually like three or four in the afternoon\nbut we're hungry and we love this place.\n\n636\n00:41:07,089 --> 00:41:08,089\nIt is our favorite spot on the island.\n\n637\n00:41:08,089 --> 00:41:09,089\nSo let's go in.\n\n638\n00:41:09,089 --> 00:41:10,089\nMaking new friends.\n\n639\n00:41:10,089 --> 00:41:11,089\nI think the pup wants ceviche.\n\n640\n00:41:11,089 --> 00:41:14,210\nIt is waiting for our order to arrive.\n\n641\n00:41:14,210 --> 00:41:15,299\nDon't you.\n\n642\n00:41:15,299 --> 00:41:17,050\nYes, you like your fish.\n\n643\n00:41:17,050 --> 00:41:18,050\nYou like your fish.\n\n644\n00:41:18,050 --> 00:41:19,050\nCan you see all of this?\n\n645\n00:41:19,050 --> 00:41:20,050\nOur ceviche has arrived.\n\n646\n00:41:20,050 --> 00:41:21,050\nThis one is Sam's and looks like his has shrimp.\n\n647\n00:41:21,050 --> 00:41:22,050\nMine is strictly local fish.\n\n648\n00:41:22,050 --> 00:41:23,050\nCatch of the day.\n\n649\n00:41:23,050 --> 00:41:25,960\nI couldn't tell you what the name of the fish\nis but it looks amazing.\n\n650\n00:41:25,960 --> 00:41:44,950\nWe've got rice, sweet potatoes, salad.\n\n651\n00:41:44,950 --> 00:41:54,440\nLet's dig in.\n\n652\n00:41:54,440 --> 00:42:00,769\nThat's good.\n\n653\n00:42:00,769 --> 00:42:11,880\nI just love the lime and the cilantro that\nthey've put on this.\n\n654\n00:42:11,880 --> 00:42:12,880\nIt is amazing.\n\n655\n00:42:12,880 --> 00:42:13,880\nMy favorite.\n\n656\n00:42:13,880 --> 00:42:17,869\nSo that was a pretty fabulous meal, wouldn't\nyou say?\n\n657\n00:42:17,869 --> 00:42:20,670\nYes, we're full.\n\n658\n00:42:20,670 --> 00:42:27,200\nBut never too full for ice cream.\n\n659\n00:42:27,200 --> 00:42:28,329\nWaiting for your cone.\n\n660\n00:42:28,329 --> 00:42:29,759\nThree scoops.\n\n661\n00:42:29,759 --> 00:42:31,200\nThree scoops.\n\n662\n00:42:31,200 --> 00:42:35,170\nI would like to point out that Sam ran off\nwith his ice cream and he left me to pay for\n\n663\n00:42:35,170 --> 00:42:36,170\neverything.\n\n664\n00:42:36,170 --> 00:42:37,170\nAnd this is probably our favorite spot to\neat.\n\n665\n00:42:37,170 --> 00:42:39,190\nThey have awesome artisan ice cream.\n\n666\n00:42:39,190 --> 00:42:40,190\nUh-huh.\n\n667\n00:42:40,190 --> 00:42:44,009\nAnd it is really good value.\n\n668\n00:42:44,009 --> 00:42:50,900\nLike it is not expensive and the taste is\namazing.\n\n669\n00:42:50,900 --> 00:42:52,279\nAbsolutely amazing.\n\n670\n00:42:52,279 --> 00:42:55,559\nDo you know what flavors your are having here?\n\n671\n00:42:55,559 --> 00:42:56,670\nYou've got three flavors.\n\n672\n00:42:56,670 --> 00:42:59,039\nI've got mint, I've got Malpaga.\n\n673\n00:42:59,039 --> 00:43:02,799\nMalaga which is like rum and raisin.\n\n674\n00:43:02,799 --> 00:43:04,180\nAnd the other one was Torrone something.\n\n675\n00:43:04,180 --> 00:43:06,930\nI can't remember what that is.\n\n676\n00:43:06,930 --> 00:43:07,930\nIt had hazelnuts in it.\n\n677\n00:43:07,930 --> 00:43:10,140\nYou're having a hard time keeping the camera\nup.\n\n678\n00:43:10,140 --> 00:43:12,719\nYou're so excited to eat yours.\n\n679\n00:43:12,719 --> 00:43:16,359\nI'm having a raspberry ginger.\n\n680\n00:43:16,359 --> 00:43:20,599\nAnd I better start eating because it is melting.\n\n681\n00:43:20,599 --> 00:43:24,609\nOne of the best decisions we made on our trip\nwas to rent a car so that we would have the\n\n682\n00:43:24,609 --> 00:43:27,760\nability to explore all of Easter Island.\n\n683\n00:43:27,760 --> 00:43:32,259\nOn one particular afternoon, we hopped in\nthe car and decided to drive the full island\n\n684\n00:43:32,259 --> 00:43:33,259\nloop.\n\n685\n00:43:33,259 --> 00:43:38,509\nWe got to enjoy landscapes, the waves crashing\nalong the rocky shores, and we also encountered\n\n686\n00:43:38,509 --> 00:43:39,720\nmany wild horses!\n\n687\n00:43:39,720 --> 00:44:03,619\nIf was one of the highlights of our visit.\n\n688\n00:44:03,619 --> 00:44:29,589\nSo we are finishing off the day with a trip\nto Anakena beach.\n\n689\n00:44:29,589 --> 00:44:31,700\nAnd Sam just loves the beach.\n\n690\n00:44:31,700 --> 00:44:32,869\nSo we had to come here.\n\n691\n00:44:32,869 --> 00:44:36,319\nYeah, I love it so much we're coming tomorrow.\n\n692\n00:44:36,319 --> 00:44:57,339\nJust for her.\n\n693\n00:44:57,339 --> 00:45:18,359\nDay 5\n\n694\n00:45:18,359 --> 00:45:28,869\nMeow.\n\n695\n00:45:28,869 --> 00:45:29,869\nGood morning.\n\n696\n00:45:29,869 --> 00:45:34,430\nIt is day 5 on Easter Island and it is actually\nour last day with a car so we're trying to\n\n697\n00:45:34,430 --> 00:45:35,450\nmake the most of everything.\n\n698\n00:45:35,450 --> 00:45:36,900\nSo, back at the beach.\n\n699\n00:45:36,900 --> 00:45:38,640\nFirst up, back at the beach.\n\n700\n00:45:38,640 --> 00:45:40,089\nYes, back at Anakena Beach.\n\n701\n00:45:40,089 --> 00:45:43,999\nWe were here yesterday but we thought we'd\ncome and get some pictures.\n\n702\n00:45:43,999 --> 00:45:46,710\nAnd next up we're going to head back to the\nOrongo Crater.\n\n703\n00:45:46,710 --> 00:45:51,430\nOr no, to Orongo village because last time\nwe were there it started pouring rain and\n\n704\n00:45:51,430 --> 00:45:52,880\nwe had to run back.\n\n705\n00:45:52,880 --> 00:45:54,799\nSo we didn't get to see much over there.\n\n706\n00:45:54,799 --> 00:45:56,450\nSo we'll be driving there next up.\n\n707\n00:45:56,450 --> 00:46:04,640\nFingers crossed for better weather.\n\n708\n00:46:04,640 --> 00:46:11,940\nMmmhmmm.\n\n709\n00:46:11,940 --> 00:46:30,279\nSo next up we're visiting Puna Pao and this\nis where the Pukao were carved.\n\n710\n00:46:30,279 --> 00:46:34,289\nAnd those are the red stones that you see\non top of a lot of the Moai.\n\n711\n00:46:34,289 --> 00:46:39,119\nAnd they are not sure if these were meant\nto resemble top knots, turbans or hats.\n\n712\n00:46:39,119 --> 00:46:42,619\nBut you can see them off in the distance.\n\n713\n00:46:42,619 --> 00:46:47,660\nPuna Pao is a quarry with red volcanic rock,\nand although it is much smaller than Rano\n\n714\n00:46:47,660 --> 00:46:51,729\nRaraku, all of the headpieces that you see\non the ‘moai’ across the island came from\n\n715\n00:46:51,729 --> 00:46:59,170\nthis very spot.\n\n716\n00:46:59,170 --> 00:47:03,150\nLater in the day we finally made it back to\nOrongo, where the rain held up!\n\n717\n00:47:03,150 --> 00:47:07,729\nThe village consists of round-walled buildings\nmade out of flat stone, and there’s a trail\n\n718\n00:47:07,729 --> 00:47:10,569\nthat winds through the entire village.\n\n719\n00:47:10,569 --> 00:47:17,579\nSo it is nighttime here in Hanga Roa, Easter\nIsland.\n\n720\n00:47:17,579 --> 00:47:23,520\nAnd this evening we're going to a cultural\ndance performance.\n\n721\n00:47:23,520 --> 00:47:36,980\nIt should be fun.\n\n722\n00:47:36,980 --> 00:47:53,810\nLet's go check it out.\n\n723\n00:47:53,810 --> 00:48:03,900\n(Singing and dancing)\n\n724\n00:48:03,900 --> 00:48:10,630\nDay 6\n\n725\n00:48:10,630 --> 00:48:21,569\nAnd now it is time for a tour of our little\ncottage here on Easter Island.\n\n726\n00:48:21,569 --> 00:48:25,140\nYeah, this is our last day here and we thought\nwe'd just show you the house.\n\n727\n00:48:25,140 --> 00:48:26,559\nWe've had a really low-key day.\n\n728\n00:48:26,559 --> 00:48:28,220\nI mean it has been awesome.\n\n729\n00:48:28,220 --> 00:48:31,380\nWe've been able to have such good weather\non this island.\n\n730\n00:48:31,380 --> 00:48:35,039\nAnd we've like covered basically everything\nwe wanted to do so this last day we've really\n\n731\n00:48:35,039 --> 00:48:36,079\ndone basically nothing.\n\n732\n00:48:36,079 --> 00:48:37,990\nWell, it was pouring rain this morning.\n\n733\n00:48:37,990 --> 00:48:38,990\nIt was.\n\n734\n00:48:38,990 --> 00:48:39,990\nWe couldn't go anywhere.\n\n735\n00:48:39,990 --> 00:48:40,990\nI mean, that is part of the luck we've had\nthough.\n\n736\n00:48:40,990 --> 00:48:44,760\nWe haven't had rain except for on the day\nwe didn't need to do anything.\n\n737\n00:48:44,760 --> 00:48:46,910\nAlright, so time for the house tour.\n\n738\n00:48:46,910 --> 00:48:47,989\nLead the way, sir.\n\n739\n00:48:47,989 --> 00:48:48,989\nUp the steps.\n\n740\n00:48:48,989 --> 00:49:01,150\nSo this is a kind of basic accommodation you\ncan find on the island.\n\n741\n00:49:01,150 --> 00:49:04,910\nThis feels like house hunters international.\n\n742\n00:49:04,910 --> 00:49:05,910\nLiving room.\n\n743\n00:49:05,910 --> 00:49:08,440\nHere is the living room.\n\n744\n00:49:08,440 --> 00:49:10,620\nYes, followed by the kitchen.\n\n745\n00:49:10,620 --> 00:49:13,210\nThe dining area.\n\n746\n00:49:13,210 --> 00:49:16,469\nHere we have the kitchen which is a little\nmessy at the moment.\n\n747\n00:49:16,469 --> 00:49:19,859\nAnd our messy humble abode.\n\n748\n00:49:19,859 --> 00:49:22,410\nThis is the bedroom we've been staying in.\n\n749\n00:49:22,410 --> 00:49:24,390\nSo yeah, the beds.\n\n750\n00:49:24,390 --> 00:49:30,739\nWe've been staying here with my parents and\nthey have a room over there.\n\n751\n00:49:30,739 --> 00:49:32,640\nThe fancy room.\n\n752\n00:49:32,640 --> 00:49:36,630\nAnd we also have a little bathroom.\n\n753\n00:49:36,630 --> 00:49:38,109\nTada!\n\n754\n00:49:38,109 --> 00:49:39,589\nHello!\n\n755\n00:49:39,589 --> 00:49:42,559\nUm, yeah.\n\n756\n00:49:42,559 --> 00:49:48,259\nSo accommodations on Easter Island are very\nbasic and a little pricey.\n\n757\n00:49:48,259 --> 00:49:52,849\nFor this cottage we paid 830 US dollars for\nthe week.\n\n758\n00:49:52,849 --> 00:49:53,849\nYeah.\n\n759\n00:49:53,849 --> 00:49:54,980\nAnd that is pretty standard.\n\n760\n00:49:54,980 --> 00:49:55,980\nYeah, exactly.\n\n761\n00:49:55,980 --> 00:50:00,450\nSo if you come here, if you don't have a huge\nbudget this is the type of place you're likely\n\n762\n00:50:00,450 --> 00:50:01,849\ngoing to be staying at.\n\n763\n00:50:01,849 --> 00:50:02,849\nYeah.\n\n764\n00:50:02,849 --> 00:50:03,849\nDay 7\n\n765\n00:50:03,849 --> 00:50:05,059\nCiao Rapa Nui!\n\n766\n00:50:05,059 --> 00:50:06,579\nCiao.\n\n767\n00:50:06,579 --> 00:50:09,630\nSo sad!\n\n768\n00:50:09,630 --> 00:50:12,680\nFirst class.\n\n769\n00:50:12,680 --> 00:50:26,410\nBut we never get to sit in first class.\n\n770\n00:50:26,410 --> 00:50:29,249\nAnd just like that our week on Easter Island\nwas up!\n\n771\n00:50:29,249 --> 00:50:33,789\nRapa Nui is one of the most fascinating places\nwe have ever visited, and we loved getting\n\n772\n00:50:33,789 --> 00:50:36,219\nto explore every inch of the island.\n\n773\n00:50:36,219 --> 00:50:37,640\nNow it’s over to you.\n\n774\n00:50:37,640 --> 00:50:39,380\nHave you been to Easter Island?\n\n775\n00:50:39,380 --> 00:50:41,190\nIs it a place you’d like to visit?\n\n776\n00:50:41,190 --> 00:50:43,910\nLet us know in the comments below.\n\n777\n00:50:43,910 --> 00:51:02,180\nGood afternoon from the town of San Pedro\nde Atacama in Chile.\n\n778\n00:51:02,180 --> 00:51:07,959\nWe've been here a few days taking a few different\nday trips to visit volcanoes and lagoons and\n\n779\n00:51:07,959 --> 00:51:10,650\nsee flamingos and doing lots of cool stuff.\n\n780\n00:51:10,650 --> 00:51:13,039\nWe've seen lots of wildlife, we've seen some\namazing landscapes.\n\n781\n00:51:13,039 --> 00:51:15,900\nAnd now we're going to show you the town.\n\n782\n00:51:15,900 --> 00:51:20,589\nIt's actually quite small and there isn't\na lot to do but if you're taking tours from\n\n783\n00:51:20,589 --> 00:51:25,880\nhere you're going to end up spending a bit\nof time in San Pedro so yeah let's go take\n\n784\n00:51:25,880 --> 00:51:26,880\na little tour.\n\n785\n00:51:26,880 --> 00:51:28,589\nA little walk around.\n\n786\n00:51:28,589 --> 00:51:30,390\nSounds good to me.\n\n787\n00:51:30,390 --> 00:51:33,099\nBienvenidos a San Pedro de Atacama.\n\n788\n00:51:33,099 --> 00:51:34,099\nSi!\n\n789\n00:51:34,099 --> 00:51:39,190\nAnd this place is pretty cool because in the\ndistance, in the background you can see volcanoes.\n\n790\n00:51:39,190 --> 00:51:46,450\nYou have volcanoes right over there.\n\n791\n00:51:46,450 --> 00:52:01,329\nLet me run out to the street.\n\n792\n00:52:01,329 --> 00:52:03,450\nThere.\n\n793\n00:52:03,450 --> 00:52:08,180\nSo next up we're going to take you down a\nstreet called Caracoles.\n\n794\n00:52:08,180 --> 00:52:11,339\nAnd this is like the main street in the whole\ntown.\n\n795\n00:52:11,339 --> 00:52:16,760\nThis is where you can find ice cream shops,\nbars, restaurants, tour operators, laundry\n\n796\n00:52:16,760 --> 00:52:17,760\nplaces.\n\n797\n00:52:17,760 --> 00:52:27,430\nWhatever you could need and that is over this\nway.\n\n798\n00:52:27,430 --> 00:52:31,799\nThis way.\n\n799\n00:52:31,799 --> 00:52:36,170\nThis way.\n\n800\n00:52:36,170 --> 00:52:38,359\nCome.\n\n801\n00:52:38,359 --> 00:52:42,009\nWhat are your overall impressions of the town\nafter having spent a few days here?\n\n802\n00:52:42,009 --> 00:52:43,539\nYeah, it's a decent place to hang out.\n\n803\n00:52:43,539 --> 00:52:45,650\nThis is not the kind of town where you come\nto linger.\n\n804\n00:52:45,650 --> 00:52:47,660\nIt's a launching pad for a whole bunch of\nother activities.\n\n805\n00:52:47,660 --> 00:52:51,790\nYou can also go to Bolivia to do the Uyuni\nsalt flat tours as well.\n\n806\n00:52:51,790 --> 00:52:55,739\nAnd you can also cross over to Argentina to\ngo to Salta which is what we're going to do\n\n807\n00:52:55,739 --> 00:52:56,739\ntomorrow.\n\n808\n00:52:56,739 --> 00:53:16,529\nYeah, so come here book a tour, take some\ntrips and eat well.\n\n809\n00:53:16,529 --> 00:53:19,200\nYes.\n\n810\n00:53:19,200 --> 00:53:26,140\nAnd our last stop of this little tour of San\nPedro is the main square.\n\n811\n00:53:26,140 --> 00:53:27,140\nYes.\n\n812\n00:53:27,140 --> 00:53:30,510\nThis is where you'll find live music and lot\nof dogs running around.\n\n813\n00:53:30,510 --> 00:53:44,420\nYeah, some live music is happening as we speak.\n\n814\n00:53:44,420 --> 00:53:57,440\nAnd that is a wrap from San Pedro.\n\n815\n00:53:57,440 --> 00:54:03,009\nWe are now finishing things off with a few\nclips from Carnival because 'yes' we're in\n\n816\n00:54:03,009 --> 00:54:10,969\nthe thick of carnival season.\n\n817\n00:54:10,969 --> 00:54:14,359\nCiao.\n\n818\n00:54:14,359 --> 00:54:21,160\nCiao ciao.\n\n819\n00:54:21,160 --> 00:54:31,359\nGood morning everyone.\n\n820\n00:54:31,359 --> 00:54:38,190\nToday you'll notice I'm not traveling with\nAudrey or my parents.\n\n821\n00:54:38,190 --> 00:54:42,009\nYesterday we did a marathon session of 13\nhours of tours.\n\n822\n00:54:42,009 --> 00:54:45,019\nSo understandably they are back at home resting.\n\n823\n00:54:45,019 --> 00:54:50,299\nBut today I'm going to go out and show some\ndifferent areas in and around San Pedro de\n\n824\n00:54:50,299 --> 00:54:51,299\nAtacama.\n\n825\n00:54:51,299 --> 00:54:52,670\nAnd these are different from what we did before.\n\n826\n00:54:52,670 --> 00:54:57,589\nWe're going to be focusing on lagoons and\nthe altiplano and we're also going to be visiting\n\n827\n00:54:57,589 --> 00:54:58,589\na Salt Flat.\n\n828\n00:54:58,589 --> 00:55:03,910\nSo lots of cool stuff planned for today.\n\n829\n00:55:03,910 --> 00:55:17,650\nSomething else I've really enjoyed about the\ntours here is the fact they've all left really\n\n830\n00:55:17,650 --> 00:55:18,959\nearly in the morning.\n\n831\n00:55:18,959 --> 00:55:23,089\nThat's been awesome for photography because\nof the nice soft light in the morning and\n\n832\n00:55:23,089 --> 00:55:29,420\nalso great for spotting wildlife.\n\n833\n00:55:29,420 --> 00:55:44,299\nAh, estoy llena.\n\n834\n00:55:44,299 --> 00:55:45,299\nBreakfast was awesome.\n\n835\n00:55:45,299 --> 00:55:46,609\nI'm totally stuffed.\n\n836\n00:55:46,609 --> 00:55:53,239\nToday we had omelettes and we also had bread\nand we had Carlitos again so it was a really\n\n837\n00:55:53,239 --> 00:55:54,920\ngood meal and now we're ready to move on.\n\n838\n00:55:54,920 --> 00:56:13,829\nOn both days of our tour we decided to go\nwith a company called Grado diez - Grado 10.\n\n839\n00:56:13,829 --> 00:56:19,263\nAnd I thought I'd share the thought process\nbehind that.\n\n840\n00:56:19,263 --> 00:56:26,140\nSo number one the vehicles are a lot bigger\nthan the typical ones plying these roads.\n\n841\n00:56:26,140 --> 00:56:29,790\nA lot of the vehicles that you'll see on these\ntours are little minivans and they tend to\n\n842\n00:56:29,790 --> 00:56:31,269\nhave problems sometimes on these off-roads.\n\n843\n00:56:31,269 --> 00:56:33,979\nSo taking a big truck was really good.\n\n844\n00:56:33,979 --> 00:56:38,990\nAnd the other reason we decided to go with\nthis company too was because of the awesome\n\n845\n00:56:38,990 --> 00:56:39,990\nwindows on this vehicle.\n\n846\n00:56:39,990 --> 00:56:44,489\nThis is like a safari truck so you know the\ntour cost a little bit more and we did get\n\n847\n00:56:44,489 --> 00:56:45,559\na few extra things.\n\n848\n00:56:45,559 --> 00:56:51,509\nLike we had a really nice breakfast, we had\non the first day we had pancakes, we had really\n\n849\n00:56:51,509 --> 00:56:53,229\nnice juice, coffee, bread.\n\n850\n00:56:53,229 --> 00:56:55,020\nAnd today we had omelets.\n\n851\n00:56:55,020 --> 00:56:59,140\nI've noticed on other cheaper tours you get\na lot more of a simple breakfast.\n\n852\n00:56:59,140 --> 00:57:02,819\nIt is just like bread and maybe juice and\nthat is it.\n\n853\n00:57:02,819 --> 00:57:04,829\nSo this was a really good choice for us.\n\n854\n00:57:04,829 --> 00:57:17,049\nIt cost a little bit more but you know sometimes\nthe extra comfort is worth paying for.\n\n855\n00:57:17,049 --> 00:57:27,160\nNext up is the flamingo reserve.\n\n856\n00:57:27,160 --> 00:57:45,349\nTime to go spot some flamingos.\n\n857\n00:57:45,349 --> 00:58:23,249\nSomething about the tour today to really keep\nin mind is that the elevation does go above\n\n858\n00:58:23,249 --> 00:58:26,140\n4000 meters above sea level.\n\n859\n00:58:26,140 --> 00:58:32,449\nSo that means that altitude sickness can be\nan issue and also getting a sunburn is very\n\n860\n00:58:32,449 --> 00:58:37,759\ncommon in this type of weather because you're\nup so high, so you really really need to slather\n\n861\n00:58:37,759 --> 00:58:41,430\non that sunscreen.\n\n862\n00:58:41,430 --> 00:58:46,180\nAlright, so that marks the end of the tour.\n\n863\n00:58:46,180 --> 00:58:56,180\nThe highlight was definitely the flamingo\nreserve and the salt flats.\n\n864\n00:58:56,180 --> 00:59:09,660\nWell the temperature sure changes quickly\nhere in the Atacama desert.\n\n865\n00:59:09,660 --> 00:59:11,269\nWhen we went to visit the geysers this morning\nwe were freezing.\n\n866\n00:59:11,269 --> 00:59:13,790\nIt was so cold and this afternoon we're planning\nto tour the Valley of the Moon and we are\n\n867\n00:59:13,790 --> 00:59:14,790\nmelting.\n\n868\n00:59:14,790 --> 00:59:22,109\nLike seriously, it must be like high 30's\nmaybe even low 40's in Celsius.\n\n869\n00:59:22,109 --> 00:59:25,420\nI feel like it's Samuel a la parrilla.\n\n870\n00:59:25,420 --> 00:59:33,390\nHis first Spanish joke - Sam on the grill.\n\n871\n00:59:33,390 --> 00:59:39,349\nHaha!\n\n872\n00:59:39,349 --> 00:59:49,819\nSo our first stop on this afternoon tour is\ncalled Piedra del Coyote and our guide was\n\n873\n00:59:49,819 --> 01:00:09,471\nsaying this was like the iconic postcard shot\nthat you see on all of the guidebooks and\n\n874\n01:00:09,471 --> 01:00:10,471\nit is pretty impressive.\n\n875\n01:00:10,471 --> 01:00:11,471\nVoila!\n\n876\n01:00:11,471 --> 01:00:12,471\nInto the deep dark cave.\n\n877\n01:00:12,471 --> 01:00:13,471\nActually it is not very big and it is very\ndeep or very dark but it is a lot cooler than\n\n878\n01:00:13,471 --> 01:00:14,471\nout in the desert.\n\n879\n01:00:14,471 --> 01:00:15,471\nSo, I'm happy.\n\n880\n01:00:15,471 --> 01:00:24,789\nThis is a time where I wish I was 5'6 not\n6'1.\n\n881\n01:00:24,789 --> 01:00:26,239\nThis is spooky.\n\n882\n01:00:26,239 --> 01:00:28,869\nWe're only seeing shadows.\n\n883\n01:00:28,869 --> 01:00:31,059\nAnd darkness.\n\n884\n01:00:31,059 --> 01:00:35,920\nWe should have brought a flashlight.\n\n885\n01:00:35,920 --> 01:00:41,469\nShould have brought a flashlight.\n\n886\n01:00:41,469 --> 01:00:43,489\nWe're like little ants in a tunnel.\n\n887\n01:00:43,489 --> 01:00:47,440\nYes, except that I'm an ant that is way too\nbig for this little ant tunnel.\n\n888\n01:00:47,440 --> 01:00:48,440\nThe Queen ant.\n\n889\n01:00:48,440 --> 01:00:49,440\nI'm the queen ant.\n\n890\n01:00:49,440 --> 01:00:54,280\nI should be out enjoying paradise somewhere\nelse.\n\n891\n01:00:54,280 --> 01:01:00,289\nThat was kind of hard to film.\n\n892\n01:01:00,289 --> 01:01:03,430\nWe weren't expecting to crawl through a tunnel.\n\n893\n01:01:03,430 --> 01:01:05,069\nYeah, it started off too easy.\n\n894\n01:01:05,069 --> 01:01:06,670\nAnd we're like this isn't even a cave.\n\n895\n01:01:06,670 --> 01:01:08,599\nAnd then it became hardcore caving.\n\n896\n01:01:08,599 --> 01:01:10,890\nAnd it was pitch black and we didn't bring\nflashlights.\n\n897\n01:01:10,890 --> 01:01:13,809\nBut the best part about this was that it allowed\nus to cool off.\n\n898\n01:01:13,809 --> 01:01:15,430\nIt was so hot before we came in here.\n\n899\n01:01:15,430 --> 01:01:18,759\nThe end is nigh.\n\n900\n01:01:18,759 --> 01:01:22,859\nThe end is nigh.\n\n901\n01:01:22,859 --> 01:01:25,930\nNo, seriously though.\n\n902\n01:01:25,930 --> 01:01:27,660\nThis is our final stop.\n\n903\n01:01:27,660 --> 01:01:31,069\nWe have to climb a dune or some hill.\n\n904\n01:01:31,069 --> 01:01:32,940\nIt is going to take us about 30 minutes.\n\n905\n01:01:32,940 --> 01:01:34,740\nOnce we reach the top we get to watch the\nsunset.\n\n906\n01:01:34,740 --> 01:01:35,740\nWoo!\n\n907\n01:01:35,740 --> 01:01:36,740\nAnd then we get food back in town.\n\n908\n01:01:36,740 --> 01:01:37,740\nFeed me.\n\n909\n01:01:37,740 --> 01:01:38,740\nYes, and what you don't realize is this is\nour second tour of the day.\n\n910\n01:01:38,740 --> 01:01:47,289\nThis is going to be our second video coming\nout but we did all of this in one day.\n\n911\n01:01:47,289 --> 01:01:51,819\nWe started at four AM and right now it is\nwhat?\n\n912\n01:01:51,819 --> 01:01:53,109\nSunset, sunset time.\n\n913\n01:01:53,109 --> 01:02:03,640\nLet's go watch the sun.\n\n914\n01:02:03,640 --> 01:02:32,390\nAnd that is \na wrap for our Valle de la Luna tour.\n\n915\n01:02:32,390 --> 01:02:42,369\nWe are tired, hungry and ready to get a rest.\n\n916\n01:02:42,369 --> 01:02:49,759\nCiao!\n\n917\n01:02:49,759 --> 01:02:59,710\nWell, somebody looks all bundled up this morning.\n\n918\n01:02:59,710 --> 01:03:00,710\nI know.\n\n919\n01:03:00,710 --> 01:03:03,259\nGood morning from the chilly Atacama desert.\n\n920\n01:03:03,259 --> 01:03:09,609\nYesterday, we arrived in San Pedro de Atacama\nand we booked a tour to visit El Tatio geysers\n\n921\n01:03:09,609 --> 01:03:11,130\nand we had to be up at four in the morning.\n\n922\n01:03:11,130 --> 01:03:15,910\nIt was a really early start and now it is\nprobably around seven but it is still freezing\n\n923\n01:03:15,910 --> 01:03:20,220\nbut I'm told we're going to get chocolate\npancakes plus we're going to see some pretty\n\n924\n01:03:20,220 --> 01:03:22,689\ncool geysers so it should be a really fun\nouting.\n\n925\n01:03:22,689 --> 01:03:27,069\nI think you're holding out for the pancakes.\n\n926\n01:03:27,069 --> 01:03:29,949\nPancakes.\n\n927\n01:03:29,949 --> 01:03:41,519\nSo apparently this it he highest geyser field\nin the whole world.\n\n928\n01:03:41,519 --> 01:03:46,609\nAnd according to my Lonely Planet there should\nbe around 64 geysers although our guide did\n\n929\n01:03:46,609 --> 01:03:48,089\nmention there is closer to 80.\n\n930\n01:03:48,089 --> 01:03:51,719\nSo who knows maybe there are new ones sprouting\nup.\n\n931\n01:03:51,719 --> 01:03:56,880\nAnd you look ridiculous with your blanket\nwhich you stole from the vehicle.\n\n932\n01:03:56,880 --> 01:03:57,880\nStolen blanket.\n\n933\n01:03:57,880 --> 01:03:59,199\nStolen blanket alert.\n\n934\n01:03:59,199 --> 01:04:01,059\nIt is so cold.\n\n935\n01:04:01,059 --> 01:04:05,670\nOkay, yesterday when we booked the tour we\nwere told it might be close to like zero degrees.\n\n936\n01:04:05,670 --> 01:04:09,719\nMaybe even 10 below but I didn't believe it\nbecause it was so hot in the town.\n\n937\n01:04:09,719 --> 01:04:17,359\nSo I'm wearing leggings and I have an alpaca\nsweater and a wind-breaker but it is not enough.\n\n938\n01:04:17,359 --> 01:04:19,700\nIt is not enough.\n\n939\n01:04:19,700 --> 01:04:23,769\nI want to jump in one of the geysers.\n\n940\n01:04:23,769 --> 01:04:26,739\nThey look really warm.\n\n941\n01:04:26,739 --> 01:04:36,650\nYou go do that.\n\n942\n01:04:36,650 --> 01:04:39,920\nOkay.\n\n943\n01:04:39,920 --> 01:04:46,769\nWell, well so this is not your first visit\nhere Sam.\n\n944\n01:04:46,769 --> 01:04:50,219\nSo, can you tell us how does it compare coming\nback a second time.\n\n945\n01:04:50,219 --> 01:04:55,299\nWell, my first time I came here I was incredibly\ndunce.\n\n946\n01:04:55,299 --> 01:04:59,359\nOkay, I came wearing shorts and I didn't even\nhave a sweater on.\n\n947\n01:04:59,359 --> 01:05:01,339\nI thought I was going to die of hypothermia.\n\n948\n01:05:01,339 --> 01:05:06,930\nSo this time I am more well prepared but even\nso my hands and still cold.\n\n949\n01:05:06,930 --> 01:05:08,130\nLet's see.\n\n950\n01:05:08,130 --> 01:05:10,099\nOutfit of the day.\n\n951\n01:05:10,099 --> 01:05:16,520\nSweat pants, I got my alpaca sweater, I've\ngot my jacket and I've got my mitts.\n\n952\n01:05:16,520 --> 01:05:18,660\nSo kind of toasty.\n\n953\n01:05:18,660 --> 01:05:20,049\nSort of kind of.\n\n954\n01:05:20,049 --> 01:05:21,190\nRelatively kind of compared to last time.\n\n955\n01:05:21,190 --> 01:05:26,519\nYes, very toasty compared to last time.\n\n956\n01:05:26,519 --> 01:05:40,859\nIt is not really like hot but it is nice.\n\n957\n01:05:40,859 --> 01:05:41,859\nHahaha.\n\n958\n01:05:41,859 --> 01:05:43,699\nSo what are you doing Sam?\n\n959\n01:05:43,699 --> 01:05:49,579\nI'm warming up my frozen fingers.\n\n960\n01:05:49,579 --> 01:05:53,349\nMmmm.\n\n961\n01:05:53,349 --> 01:05:57,109\nUrrggghhh.\n\n962\n01:05:57,109 --> 01:06:03,069\nSo this is our sweet ride in the background.\n\n963\n01:06:03,069 --> 01:06:08,769\nYes, this kind of reminds me of something\nkind of like a hybrid safari vehicle in Africa\n\n964\n01:06:08,769 --> 01:06:12,979\nand something we'd take up to Churchill Manitoba\nto look at polar bears.\n\n965\n01:06:12,979 --> 01:06:18,900\nYes, it is kind of like a monster truck but\nfor tourists.\n\n966\n01:06:18,900 --> 01:06:25,689\nSo how is it?\n\n967\n01:06:25,689 --> 01:06:32,549\nIt is so nice and warm.\n\n968\n01:06:32,549 --> 01:06:36,079\nThis has been the most relaxing part of the\ntrip so far.\n\n969\n01:06:36,079 --> 01:06:38,380\nI do not want to leave.\n\n970\n01:06:38,380 --> 01:06:42,119\nAlthough breakfast is tempting me.\n\n971\n01:06:42,119 --> 01:06:44,939\nChocolate pancakes.\n\n972\n01:06:44,939 --> 01:06:47,759\nChocolate pancakes.\n\n973\n01:06:47,759 --> 01:06:56,239\nBreakfast is soon to be served.\n\n974\n01:06:56,239 --> 01:07:02,509\nWe have some cake and dulce de leche and tea\nand coffee and juice and the pancakes are\n\n975\n01:07:02,509 --> 01:07:04,619\nbeing made and there is cheese.\n\n976\n01:07:04,619 --> 01:07:06,869\nSo it should be tasty.\n\n977\n01:07:06,869 --> 01:07:09,630\nYes, please.\n\n978\n01:07:09,630 --> 01:07:12,390\nI'm hungry.\n\n979\n01:07:12,390 --> 01:07:16,529\nCheese, yes please.\n\n980\n01:07:16,529 --> 01:07:20,959\nTell us about that delicious breakfast we\njust polished off.\n\n981\n01:07:20,959 --> 01:07:21,959\nBreakfast was awesome.\n\n982\n01:07:21,959 --> 01:07:22,999\nIt was worth the wait.\n\n983\n01:07:22,999 --> 01:07:25,799\nI don't think we ate until around nine thirty\nso we were hungry.\n\n984\n01:07:25,799 --> 01:07:28,119\nLike we started this tour at four in the morning.\n\n985\n01:07:28,119 --> 01:07:29,829\nSo five and a half hours before food.\n\n986\n01:07:29,829 --> 01:07:30,959\nSo what did we have?\n\n987\n01:07:30,959 --> 01:07:35,729\nThe highlight was by far the pancakes with\ndulce de leche.\n\n988\n01:07:35,729 --> 01:07:38,369\nYes, and we had grilled sandwiches with ham\nand cheese.\n\n989\n01:07:38,369 --> 01:07:39,670\nThey've like Carlitos.\n\n990\n01:07:39,670 --> 01:07:42,470\nYes, and cake and what else?\n\n991\n01:07:42,470 --> 01:07:58,160\nTea, orange juice, coffee, so we're well fed\nand ready to hit the road again.\n\n992\n01:07:58,160 --> 01:08:03,150\nYeah.\n\n993\n01:08:03,150 --> 01:08:16,609\nSo now we have twenty minutes stop in a village\ncalled Machuca.\n\n994\n01:08:16,609 --> 01:08:20,210\nAnd there is a new part and an old part to\nthe village.\n\n995\n01:08:20,210 --> 01:08:25,799\nThe older construction is over a thousand\nyears old so we are going to go find some\n\n996\n01:08:25,799 --> 01:08:26,799\nof those ruins.\n\n997\n01:08:26,799 --> 01:08:27,990\nThere is some churches out here as well.\n\n998\n01:08:27,990 --> 01:08:31,349\nBut apparently the civilization has been here\nfor over eight thousand years so that is a\n\n999\n01:08:31,349 --> 01:08:32,349\nlong time.\n\n1000\n01:08:32,349 --> 01:08:33,900\nThat's impressive.\n\n1001\n01:08:33,900 --> 01:08:41,290\nOh look at you.\n\n1002\n01:08:41,290 --> 01:08:50,529\nLook at you so sweet.\n\n1003\n01:08:50,529 --> 01:08:54,230\nSo sweet.\n\n1004\n01:08:54,230 --> 01:09:03,469\nLook at those little eyes.\n\n1005\n01:09:03,469 --> 01:09:05,309\nOh.\n\n1006\n01:09:05,309 --> 01:09:14,259\nWe can get some pretty cool snacks in this\ntown.\n\n1007\n01:09:14,259 --> 01:09:15,650\nTell me all about it.\n\n1008\n01:09:15,650 --> 01:09:20,359\nYes, if you're in the mood for a tasty treat\nthere is meat back there and it is not just\n\n1009\n01:09:20,359 --> 01:09:21,359\nany kind of meat.\n\n1010\n01:09:21,359 --> 01:09:23,969\nIt is alpaca skewers barbecued right behind\nme.\n\n1011\n01:09:23,969 --> 01:09:26,359\nYum yum are you going to get some?\n\n1012\n01:09:26,359 --> 01:09:29,199\nYou know what, normally I would but I'm so\nfull from that pancake breakfast.\n\n1013\n01:09:29,199 --> 01:09:30,199\nI had over 4 pancakes.\n\n1014\n01:09:30,199 --> 01:09:31,199\nFour and a half actually.\n\n1015\n01:09:31,199 --> 01:09:32,460\nWoah, the truth comes out.\n\n1016\n01:09:32,460 --> 01:09:33,759\nThe truth revealed.\n\n1017\n01:09:33,759 --> 01:09:39,319\nYou're a flamingo today aren't you?\n\n1018\n01:09:39,319 --> 01:09:45,730\nI'm waddling like one too.\n\n1019\n01:09:45,730 --> 01:09:50,849\nActually flamingos don't waddle.\n\n1020\n01:09:50,849 --> 01:09:56,520\nBut the cherry on top of the cake here for\nthis tour was getting to see flamingos.\n\n1021\n01:09:56,520 --> 01:09:59,300\nI was think you know what maybe we're not\ngoing to get to see them but right at the\n\n1022\n01:09:59,300 --> 01:10:05,270\nlast stop yes we get to.\n\n1023\n01:10:05,270 --> 01:10:12,030\nAnd we're now at our final stop of the tour.\n\n1024\n01:10:12,030 --> 01:10:16,099\nWe're checking out this really cool gorge\nthat is really green and yeah it has been\n\n1025\n01:10:16,099 --> 01:10:17,099\nan awesome tour.\n\n1026\n01:10:17,099 --> 01:10:19,349\nWe saw some amazing landscapes, lots of wildlife.\n\n1027\n01:10:19,349 --> 01:10:22,030\nWe ate some tasty pancakes.\n\n1028\n01:10:22,030 --> 01:10:33,469\nSo yeah, if you're ever traveling around Atacama\nthis is a really fun tour to take.\n\n1029\n01:10:33,469 --> 01:10:34,610\nWell good morning.\n\n1030\n01:10:34,610 --> 01:10:38,989\nAs you can probably tell from the sunglasses\nand t-shirt we have left Bolivia and we are\n\n1031\n01:10:38,989 --> 01:10:40,860\nback to much warmer weather.\n\n1032\n01:10:40,860 --> 01:10:44,590\nYesterday, we crossed over to Chile and we\nare visiting Arica.\n\n1033\n01:10:44,590 --> 01:10:49,140\nWhich is actually a border city which sits\nbetween Chile and Peru right at the very top.\n\n1034\n01:10:49,140 --> 01:10:53,570\nSo yeah, we're right by the beach, warmer\nweather and yeah today we're going to go out\n\n1035\n01:10:53,570 --> 01:10:57,120\nand explore.\n\n1036\n01:10:57,120 --> 01:11:08,270\nSo we should probably tell the story of how\nwe got to Arica.\n\n1037\n01:11:08,270 --> 01:11:09,270\nHa, yeah.\n\n1038\n01:11:09,270 --> 01:11:10,739\nIt was a pretty good one involved in that.\n\n1039\n01:11:10,739 --> 01:11:15,760\nFirst off, we'll say that that bus ride was\none of the most scenic we've ever been on.\n\n1040\n01:11:15,760 --> 01:11:20,510\nAbsolutely incredible coming from La Paz to\nArica in terms of going from a high altitude\n\n1041\n01:11:20,510 --> 01:11:23,110\ndestination all the way down to sea level.\n\n1042\n01:11:23,110 --> 01:11:27,050\nYes, it was supposed to take about 7 or 8\nhours.\n\n1043\n01:11:27,050 --> 01:11:28,050\nYeah.\n\n1044\n01:11:28,050 --> 01:11:30,610\nAnd it took over 15.\n\n1045\n01:11:30,610 --> 01:11:32,469\nAlmost six hours at immigration.\n\n1046\n01:11:32,469 --> 01:11:37,849\nIt was probably honestly the biggest gong\nshow of an immigration I've ever seen.\n\n1047\n01:11:37,849 --> 01:11:42,659\nThey had one immigration officer processing\nall of the people on the bus, so they were\n\n1048\n01:11:42,659 --> 01:11:44,790\nliterally hundreds of people in line.\n\n1049\n01:11:44,790 --> 01:11:48,929\nAnd yet they had other immigration officers\nlike sometimes two or three just checking\n\n1050\n01:11:48,929 --> 01:11:49,929\nout one car.\n\n1051\n01:11:49,929 --> 01:11:51,840\nLike it just totally didn't make sense.\n\n1052\n01:11:51,840 --> 01:11:55,280\nAnd there had just been a strike in Bolivia\na few days ago so they had just opened the\n\n1053\n01:11:55,280 --> 01:11:59,159\nborder and there were hundreds of people who\nwanted to get across because they had been\n\n1054\n01:11:59,159 --> 01:12:00,159\nwaiting for days.\n\n1055\n01:12:00,159 --> 01:12:06,800\nYeah, but anyways part of the adventure so\nwe arrived last night exhausted but now we've\n\n1056\n01:12:06,800 --> 01:12:09,590\nhad a good night's sleep and we're excited\nto explore Arica.\n\n1057\n01:12:09,590 --> 01:12:12,849\nYes, the city looks great.\n\n1058\n01:12:12,849 --> 01:12:21,821\nSo one of the coolest things about arriving\nin a city and having no plans is that you\n\n1059\n01:12:21,821 --> 01:12:23,590\njust encounter all of these random things.\n\n1060\n01:12:23,590 --> 01:12:25,640\nAnd there appears to be a market setting up\nright now.\n\n1061\n01:12:25,640 --> 01:12:27,530\nYeah, it is still a bit early.\n\n1062\n01:12:27,530 --> 01:12:29,010\nAbout eight in the morning or so.\n\n1063\n01:12:29,010 --> 01:12:38,030\nSo it is just getting started but I think\nit is going to get busy later on today.\n\n1064\n01:12:38,030 --> 01:12:51,340\nSo this looks to be like a vintage market\nwhere they're selling used clothing.\n\n1065\n01:12:51,340 --> 01:12:56,090\nAlthough I did see some booths that were selling\nplants and teddy bears so I guess you can\n\n1066\n01:12:56,090 --> 01:12:57,869\nfind a little bit of everything here.\n\n1067\n01:12:57,869 --> 01:13:00,820\nAnd it looks like we've come across yet another\nmarket.\n\n1068\n01:13:00,820 --> 01:13:04,560\nThis one is more like a farmer's market so\nthey are selling fresh produce.\n\n1069\n01:13:04,560 --> 01:13:09,040\nLet's go through.\n\n1070\n01:13:09,040 --> 01:13:18,530\nSo we went to the farmer's market and you\nwalked away with a piece of electronics.\n\n1071\n01:13:18,530 --> 01:13:22,679\nYes, so every country has different electrical\npower outlets.\n\n1072\n01:13:22,679 --> 01:13:23,679\nUh-huh.\n\n1073\n01:13:23,679 --> 01:13:26,440\nBut Chile takes the prize for having one of\nthe strangest.\n\n1074\n01:13:26,440 --> 01:13:27,739\nCheck this out.\n\n1075\n01:13:27,739 --> 01:13:29,040\nThat's three prongs.\n\n1076\n01:13:29,040 --> 01:13:30,480\nThree skinny little prongs.\n\n1077\n01:13:30,480 --> 01:13:31,480\nYeah.\n\n1078\n01:13:31,480 --> 01:13:35,739\nSo we were having trouble plugging in this\nmorning so this was a really timely find.\n\n1079\n01:13:35,739 --> 01:13:41,760\nFor under a dollar.\n\n1080\n01:13:41,760 --> 01:13:49,800\nWe are at the bus terminal buying tickets\nfor our next destination.\n\n1081\n01:13:49,800 --> 01:13:51,260\nWant to tell us where we're going?\n\n1082\n01:13:51,260 --> 01:13:52,260\nYes.\n\n1083\n01:13:52,260 --> 01:13:53,260\nSan Pedro de Atacama.\n\n1084\n01:13:53,260 --> 01:13:58,820\nAnd what is funny is we went to a bus company\ncalled Atacama and they do not go to Atacama.\n\n1085\n01:13:58,820 --> 01:14:00,469\nWe had to find another one.\n\n1086\n01:14:00,469 --> 01:14:01,469\nWhich bus did we go with?\n\n1087\n01:14:01,469 --> 01:14:02,989\nAh, I think Tour.\n\n1088\n01:14:02,989 --> 01:14:03,989\nTour something.\n\n1089\n01:14:03,989 --> 01:14:04,989\nTour something?\n\n1090\n01:14:04,989 --> 01:14:05,989\nI forget but we have tickets.\n\n1091\n01:14:05,989 --> 01:14:06,989\nWe've got our tickets.\n\n1092\n01:14:06,989 --> 01:14:07,989\nWe're going.\n\n1093\n01:14:07,989 --> 01:14:10,630\nThat is the main thing.\n\n1094\n01:14:10,630 --> 01:14:14,989\nNight bus.\n\n1095\n01:14:14,989 --> 01:14:17,170\nYes.\n\n1096\n01:14:17,170 --> 01:14:21,530\nCocina Peruana.\n\n1097\n01:14:21,530 --> 01:14:29,640\nSo as you can probably tell from the sign\nwe are having Peruvian food in Chile.\n\n1098\n01:14:29,640 --> 01:14:30,949\nBut don't worry.\n\n1099\n01:14:30,949 --> 01:14:33,070\nWe are planning to eat Chilean food while\nwe're here.\n\n1100\n01:14:33,070 --> 01:14:39,429\nIt is just you know Peru is so close and we\nlove Ceviche and we've found this restaurant\n\n1101\n01:14:39,429 --> 01:14:40,639\nso we had to go in.\n\n1102\n01:14:40,639 --> 01:14:47,050\nAnd Aji de Gallina.\n\n1103\n01:14:47,050 --> 01:15:08,700\nYes, let's go in.\n\n1104\n01:15:08,700 --> 01:15:26,889\nSo tell me about that fantastic meal.\n\n1105\n01:15:26,889 --> 01:15:27,889\nThat seriously was fantastic.\n\n1106\n01:15:27,889 --> 01:15:32,040\nI don't give a lot of restaurants an A plus\nbut I do for this one.\n\n1107\n01:15:32,040 --> 01:15:38,870\nAuthentic Peruvian food done at a high level.\n\n1108\n01:15:38,870 --> 01:15:45,550\nAnd that is a wrap for Arica.\n\n1109\n01:15:45,550 --> 01:15:47,449\nWe didn't make it to the beach.\n\n1110\n01:15:47,449 --> 01:15:48,610\nNo, or any museums.\n\n1111\n01:15:48,610 --> 01:15:51,540\nOr any major landmarks as a matter of fact.\n\n1112\n01:15:51,540 --> 01:15:53,890\nBut I mean that what our stop here was all\nabout.\n\n1113\n01:15:53,890 --> 01:15:56,599\nJust resting, buying tickets to San Pedro.\n\n1114\n01:15:56,599 --> 01:15:59,260\nYeah, and we got to see flea markets and some\nother things.\n\n1115\n01:15:59,260 --> 01:16:02,389\nWe had good food and that is all we really\nwanted to experience.\n\n1116\n01:16:02,389 --> 01:16:03,670\nNow we're on to a new destination.\n\n1117\n01:16:03,670 --> 01:16:05,780\nYeah, so great impressions from the city.\n\n1118\n01:16:05,780 --> 01:16:08,280\nWe would definitely recommend it as pit stop.\n\n1119\n01:16:08,280 --> 01:16:09,620\nAnd yeah, Arica was fun.\n\n", "original_filename": "20170410 - Visit Chile Travel Guide ≡ƒç¿≡ƒç▒Best Things to Do in Santiago, Valparaiso, Easter Island & Atacama Desert.en.srt", "missing_transcript": false} {"id": "fbde883a702eb799", "content_hash": "6f90309b12eac18f01f39f3e42a7cf1f2b6c2daa", "video_id": "BkGhd3lvb0c", "url": "https://www.youtube.com/watch?v=BkGhd3lvb0c", "position": 26, "published_at": "2017-04-10T01:30:00Z", "video_date": "2017-04-10", "title": "Peruvian Food Guide 🇵🇪 | Best Local Eats in Lima & Cusco (Chifa, Alpaca, Ají de Gallina & More!)", "youtube_title": "Peruvian Food Guide 🇵🇪 | Best Local Eats in Lima & Cusco (Chifa, Alpaca, Ají de Gallina & More!)", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 22773, "tags": "Peruvian Cuisine,Peru Cuisine,Peruvian Food Guide,Peru Food Guide,Peruvian Food,Peru eats,Peruvian eats,Lima eats,peruvian gastronomy,gastronomía del Perú,Peru Food,cocina peruana,comida peruana,lima peru,Lima food,cusco restaurants,Lima cuisine,Pisco Sour,cusco food,cusco eats,peruvian restaurant,lima restaurant,Chifa,Alpaca,Bembos,restaurants in lima,cusco peru,Lomo Saltado,Ají de Gallina,Ocopa,Salchipapas,Parrilla,lima,peru,cusco,ceviche,eat", "tags_list": ["Peruvian Cuisine", "Peru Cuisine", "Peruvian Food Guide", "Peru Food Guide", "Peruvian Food", "Peru eats", "Peruvian eats", "Lima eats", "peruvian gastronomy", "gastronomía del Perú", "Peru Food", "cocina peruana", "comida peruana", "lima peru", "Lima food", "cusco restaurants", "Lima cuisine", "Pisco Sour", "cusco food", "cusco eats", "peruvian restaurant", "lima restaurant", "Chifa", "Alpaca", "Bembos", "restaurants in lima", "cusco peru", "Lomo Saltado", "Ají de Gallina", "Ocopa", "Salchipapas", "Parrilla", "lima", "peru", "cusco", "ceviche", "eat"], "text": "So the plan for today's dinner was to track down some Cuy which is like grilled Guinea pig; however, we ran into some trouble. The first restaurant was closed and the second one is not able to prepare it mid-afternoon because they are making bread in their oven. So instead today we're going to be trying some traditional food from Cusco. So we've placed our order and we're waiting for our food to arrive. I'm not entirely sure what to expect because I've never really tried food from this region. We've been eating light meals since we got to Cuzco just because we're trying to deal with the altitude sickness, so yeah, this is our first day that we're ready for our big hearty meal. So until the meal arrives you've got some nice bread rolls in your hand. Yeah, these were freshly baked in the oven and can't wait to try them. We have two different kinds of spicy sauces. They're both called 'aji' sauces, so let's take a look down here and we're going to dunk it in. Actually there is spoons so I can do it a little more civilized I suppose. And I will put a little bit of red and a bit of green. Why not. Let's try that. Mmmm. Is that burning your mouth? Is your mouth on fire at the moment? Yeah, I'm tasting more of the sauce than the bread. But the bread is good. It is melting in my mouth. And it was made in the oven right behind you. Right over there. Right over there. Fancy. So my meal has arrived. I ordered a soup and I'm having something called Chayro wsqueño and if you have a look down over here it is basically a soup with lamb and Andean greens. I'm not sure what kind of greens those would be. It kind of looks like barley. Um, there might be some Quinoa in there. I don't really know but it is really hearty and you can see it has potatoes and carrots and celery and it looks really really good. So let's try it. Mmmm. Oh. Wow! That's like a nice thick flavorful soup. Um, I can't really tell what these little green leaves are. I wonder if it is parsley or cilantro. Mmmm. But it is really nice. I like that is has a really thick texture because of the potato that breaks apart and you obviously have the grains and the meat. I still haven't tried the meat. Here is my lamb. So yeah, that is really nice. It's the kind of dish you want to order on a really cold day to warm you up. And I like that it is served in a nice cute little bowl that you can warm up your hands. I'm a little bit chilly in case you can't tell. So yeah, good soup. And you ordered something called Pachapapa and we're not entirely sure if that is a name that the restaurant gave to the meal or if that is really what the meal is called in this part of Peru. Yeah, we have no idea we just came to this restaurant, ordered it on a whim and so what I'm thrilled about is that if we take a look at our my plate is that I've got a lot of different stuff going on. I've got a salad, I've got the meat, I've got the tamale, I've got potatoes covered in cheese and I have some kind of stuffed pepper. But being the carnivore that I am I think I will try the meat first. And can you tell us what kind of meat this is? Because it is not beef. Yeah, it is Alpaca meat. Alpaca? Indeed! So pretty special. Dig in. I've never tried Alpaca before. Does it taste like beef? Chicken or fish? It tastes something like of in between chicken and beef. This particular cut is really tender and it has a lot of seasonings on it so it is quite good. It's not as game-y as I thought it would be. Alright, time to try my tamale. And the tamale is made with corn. Mmmm. Yellow corn. That's one of the best tamales I've ever had. I think it's got cheese. Yeah, it's got cheese in there. Mmmm. Oh, my. I have food envy all of a sudden. That is so good. You better hope I share with you. Okay, so my kind husband is willing to share this stuffed pepper which I was told has beef and vegetables and melted cheese on top. So let's take a good chunk since he's in the mood to share. It's not so much I'm in the mood to share. I'm just not sure I can eat it all myself. Mmmmm. That's like ground beef and man that is actually spicy. My tongue is on fire right now. But it is tasty obviously because I'm still chewing. But yeah, nice. I like that you have a very full plate and you get to sample a little bit of everything. So we tried to make this as authentic of a meal in Cusco as we possibly could, so I got my Cusqueña beer. And tomorrow we're going to try and find Cuy. #eatPERU So for today's lunch in Lima we are going to be having Chifa. And that is basically Chinese food with a Peruvian twist. So you know how we always visit a country maybe even Canada or the US and you go to a Chinese buffet and you're like mmmm this is delicious and then you go to China and you can't find any of the dishes you had at a Chinese buffet. That is because Chinese food really varies from one country to the next because incorporate you know their spices and their cooking styles. So Peruvian Chinese food is quite distinct. We're going to be eating Chifa which literally means to eat rice. So yeah, we've ordered a lot of food that is going to be coming soon and it should be interesting. Peruvian Chinese food. So our appetizers have arrived. They sure have. And I'm just dividing up the wanton soup. We got chicken wontons. Actually no, we have pieces of chicken here. I'm not sure what is inside the wantans. That is going to be a surprise. So it is chicken plus wontons. Yeah, we're sharing because we ordered a lot of food and I have a feeling I may not be able to finish all of this myself. Oh, and it just keeps on arriving. This is just appetizers. Okay, so Sam is going to begin with the wanton soup over there. Yes, and if there is one dish that we always tend to order when we get Chinese food, basically anywhere in the world, if wanton soup is on the menu we're ordering it. So I can't wait to try this. These are huge wantons. That is a huge noodle. It is like spilling over the spoon. Yeah. Don't burn yourself. Mmmm. Yeah, that is a good wanton. Yeah, I'm guessing the filling might have some pork and a little bit of vegetables inside of it. Yeah, and the soup has lots of slices of chicken. Yes, want to show us those? Check out this. Big slices of chicken too. This is going to be a good meal. So I'm still working on my wanton soup. And as you can probably tell I added lots of soy sauce to make it a little bit more salty. And another cool thing, I've never had wanton soup with cabbage. This has some big leafy cabbage in here. Show us some of that cabbage. Oh wow. I'm trying to lift it in my spoon. Look at all of that. Massive. Yeah. So time for appetizers. Yes, so I am trying the deep-fried spring rolls. And these come with a unique, I think this is kind of like a lemon sauce. Yeah. And what is pretty cool about these is that they have chicken and vegetables inside. So let's try them. Mmmm. Wow! I've never had spring rolls with a lemon sauce and I have to say I like it even more than a soy or a plum sauce. This is really really adds a lot of tang and sourness to it. And what is awesome about these is that you can tell they've been like freshly made. Like they are so crispy, pipping hot and they're just amazing. This is really really tasty. And let's see. What else do we have here. What are these? Because if our wanton soup wasn't enough we also got deep-fried wantons. Yeah. And this comes in a red sauce and this is much thicker. That is going to be a little bit sweet and sour. So crispy. Mmmm. So crispy. So good. And that sauce really makes it. And I can taste the beef in here too. Yum. Yum. Yum. So we are now making our way over to the mains. Yes, this is called Chancho Cruyoc or as we call it in English sweet and sour breaded pork. And this was the must have dish that I insisted on us ordering. Yeah, so basically it comes in a sweet and sour sauce. The pork has been breaded and what is unique about this one here is that yes it sometimes comes with pineapple but over at this restaurant it comes with peach as well. So I've got a piece of pineapple and peach. And look at the sesame seeds on that. Alright, time to try that. So I'm trying that with peach. That's awesome. That is one of my favorite Chinese dishes anywhere in the world. They do it really well here in Peru Chifa style. It is just so sweet, so sour and then to have that extra bit of fruit added really adds an extra element of juiciness. Just delicious. Okay, next up we've got a breaded chicken dish. What is that one called? So this one is Chi Jau Kay. And I'm starting to get full already but we're just starting on the mains so making room. A big piece. Mmmmm. Okay. Yeah, so it is like breaded chicken kind of like with a chop suey sauce. It is very light it doesn't have a strong flavor and it is kind of a thicker sauce as well. And I do like it. You can really taste the chicken. The fried breaded chicken. So yeah, I think this is the type of dish that works for most people. You know, easy to like. If you like fried chicken you're probably going to like this. So next up. And no Chifa meal would be complete without fried rice. So we have something called chaufa de pollo. And here is the pollo. You can see the pieces of chicken. Mmmmmm. That is good. Yeah? Oh, yeah. You can really taste the chicken. There is also a bit of fried egg and a little bit of spring onions cut up in there too. Let's have a closer look at that. So, yeah, you can see all of the ingredients in there. And it is really nice having this rice because you can like put it on to your plate and then if you're adding these other dishes it helps like sop up the sauce and that is my favorite part. And of course no meal at a Chinese restaurant would be complete without a pot of tea to help you digest all of it. Mmmmm. That is Jasmine tea. I just asked for tea. I didn't specify but this is great. That is awesome. Because you know Chinese food and Chifa tends to be quite greasy. Yes. And this really helps to aid with the digestion. Alright, so what did you think of Chifa? Chinese food in Peru. Absolutely loved it. Love Chinese Peruvian food. I think it is some of the best Chinese food I've ever had anywhere. And it just has a very strong influence. There was a lot of Chinese immigrants who came from the province of Guangdong and they brought their cuisine over here. And over time it has become a fusion cuisine with Peruvian influences. So I absolutely love it. And here is a fun fact. In Lima alone there is over 6000 Chifa restaurants. So anywhere you are in this city you can get Chifa. Obviously, one of the best places to get Chifa is Chinatown but you can be anywhere in the city. We're having our meal here in Miraflores. So you can be anywhere in Lima and you can find yourself some awesome authentic Chinese Peruvian food. Mmmm. And you know what I think the food beat us. We may have ordered a bit too much. Oh yeah, we still have some leftover. We're going to have some dinner. Some dinner to take home. So it is now time for price point. How much was all that food? Yeah, so that came to 101 Soles. So, not the cheapest meal but when you consider how much we ordered and that we're basically taking home our dinner not too bad of a value. That was still under $30 US dollars for all of that food. And what we're going to do is since because we ordered so much food we are going to put the description of the food right at the end of this video. We'll see you for the next time. And here is our takeout. Our takeaway. See you next time for another Peruvian food video. #eatPERU So if this place looks familiar it is because we've made a video here once before. And to be honest we come to this restaurant pretty often whenever we're in Lima. This place is called Punto Azul and they make a delicious ceviche and some pretty tasty dishes that we're going to be sampling today. We're actually ordering all of our favorite dishes at this restaurant, so it should be a tasty meal. So as Audrey mentioned we're going all out. We're getting literally everything we want here, so we've got Chicha Morada in a vase. That is enough for the two of us. That is the purple corn drink. Yes. Yeah. It is delicious, refreshing, sweet and then my favorite, my personal favorite beer in Peru Cusqueña. And I was drinking that quite a bit in Cusco earlier on in the year. And it is nice to be back in Lima and having a nice ice cold Cusqueña again. So this right here is Canchita. And it is a nice little snack you can enjoy before your meal. Look at the size of your kernels. They are pretty massive. Nice and crispy. Good stuff. Mmmmm. I'm also drinking my Chicha. I added a little bit of lime so it is nice and sour. So we're starting with an appetizer and today we're having Conchitas a la parmesana. Take a look over here. And just look at this thing of beauty. Oh la lah. Those are so good. And they are served in their shell. That is pretty cool. And lots of Parmesan cheese on there. We just squeezed on a little bit of lime. There we go. All in one bite. Mmmmm. That is so good. The scallop is super tender and the cheese - an explosion in your mouth. So I don't know if you remember this Audrey but it was actually your Grandma who introduced us to this dish here. Yes, she was the one who ordered this appetizer for the two of us and my parents a few months ago. So we've become big fans. Big fans of scallops. Mmmmm. The scallops is so juicy and yet when you have that salty like thick melted cheese over top. It is just amazing. Like this is just such a tasty appetizer. So I ordered the exact same thing every time I come to Punto Azul. Cebiche. And that has just arrived over here. This is just the classic ceviche. It is only fish, no other seafood in there and we've got our red onions. I also asked for it spicy so you can see the red peppers here. It has kind of been crushed. You still get some big chunks. Um, you have your sweet potato, fresh corn and of course the tiger's milk. Which is basically like a lemon base that helps cure the fish. So yeah, this is my absolute favorite. I never get sick of ceviche. My mouth just waters thinking about it. Oh my gosh. So let's dig in. Let's try it. Let's grab some onions in there as well. It is just so good. Wow. I just love all of the flavors in your mouth. Like it is so sour and tart but then you've got your sweet potato to kind of help balance that. It is just perfection. The perfect meal in Lima. Hands down my favorite Peruvian dish. Love it. And now it is time for your favorite. Yes, and you can't come Punto Azul and not indulge in the seafood but I'm trying something that is kind of unique to here and that is the shrimp cheese risotto. Guys, this is to die for. Look at that. Look at how cheesy that is. I'm grabbing a nice big shrimp here. It is so creamy. It is so creamy. This rivals the risottos you find in Italy. I kid you not. Watch it Italy. Mmmmmm. It is just so so so cheesy and then you have the shrimp and then you have all of the different seasonings. Like to me this is my favorite dish in Lima right now. I don't think you got a shrimp. Let's grab one. Yes, I did but I'm going to get a bigger one this time. Mmmmm. Awesome. Now let's talk about this cheesy thing you've got going on over here. Yeah, it is just a big chunk of hardened cheese. Are you using it as a cracker? Yeah, I'm using it as a cracker. It is basically just shredded golden crispy cheese. Oh, that is good. So I finished all my ceviche and Sam has taken over my plate. Can you tell us why? I'm in charge of finishing up the tiger's milk. The leche de tigre. And that is not a bad job to have. We are stuffed but we couldn't resist getting dessert. So if we have a look over here we are having a merengado de chirimoya. So this is the meringue you see right here. This brown sauce is manjar blanco which is similar to dulce de leche. It is kind of like a caramel. And then the chirimoya is a fruit. It is a white fleshy fruit which is completely covered in whipped cream and manjar blanco. So it is kind of hard to see it. But it is absolutely delicious. This is one of my favorite Peruvian desserts. Oooh. Look at that. That is so good. Like the fruit has very soft and subtle flavor. It is not overpowering. It is just fleshy and kind of apple-y and sweet but not too sweet. So you mostly just taste the manjar blanco and the sugar in the meringue. And I'll admit it is a bit of an odd consistency and it doesn't look the most appetizing once you've dug into the cup but it is a really good dessert. You really should try it when you're in Lima. So was that a satisfying meal or what? Oh man, that epic feast finally ended. Hahaha. And now it is time for price point so that came to just under 140 Soles. So that was less than $40 US dollars. And that included our Chicha Morada, our beer, our appetizer, our two mains and a dessert so not bad value. And if there is a tip I want to tell you it is to come to this restaurant early. If we had of gone 30 minutes later we would have been waiting outside with about twenty or thirty others. #eatPERU So for today's meal we are going to be trying something that is called Lomo saltado. This is often translated as jumping steak but really it is a stir fried steak and it is one of the most traditional dishes you can find just about anywhere in Peru. So yeah, we're going to be sampling that. We're actually sharing the plate. I hope it is a big portion because we've been walking around for a long time. We're pretty tired and we're hungry. So are you feeling more tired, more hungry or just plain hangry? Ah, all of the above. Hahaha. So today is one of those days that just isn't going the way that we had anticipated. So we ended up walking to a restaurant that specialized in Rocoto Relleno but it was closed. Yes. We researched this on Google but we didn't realize that the restaurant had just changed its hours to a different season. Yeah, so that was really disappointing. Yeah. Especially because we walked like 45 minutes in the heat. Yes, but anyways we're trying to salvage the situation. We just found this place, we walked down a busy street and we're thinking like yeah why not let's go film a Lomo saltado video. We haven't filmed this yet so here we are. So the food is here. Yeah, you know what? Put food in front of me and my mood can change instantly. Feeling a lot better, eh? Feeling a lot better suddenly. So let's take a tour of the plate here. And we'll show you what we have. So basically this is the sirloin steak strips here. So you can see that and this is entirely a stir fry. You have your onion, which is very typical as well. Red onions. And then you also have your peppers and your tomatoes as well. Oh, that looks good. And it is typically served with french fries and also rice. So it looks like we've got everything in the classic Lomo saltado. Now it is time to dig in. Alright, hungry boy, get to it. So I'm going to grab a piece of meat, I'm going to grab an onion and a french fry. If I can. It is going to be a big bite. It is a big bite. Whoops. There we go. Yeah? Yeah, that is tasty. I'm a really big fan of stir fries just in general, so this is an awesome food. This is one of the most popular foods in all of Peru and you can see why. It is just delicious, it is easy to prepare and it tastes really great. So even though this is considered to be a Peruvian dish it actually has Chifa origins. And that means it has Chinese roots so it is kind of like a fusion between Chinese food and Peruvian food. And if you look down here we have the beef and this is marinated in vinegar, soy sauce and spices so you can see the Chinese influence there. It is super tasty. Yeah, the other cool thing that we read was that it was cooked in a wok. Yeah. And the other Chinese influence is that it comes with rice. But the Peruvian influence is that it comes with, of course, the potatoes. They've got like thousands of potatoes in this country. Yes. So many different varieties. So it really is the ultimate fusion dish. Mmmmmm. Do you like it? Really good. Okay, so now it is time for price point. Yes, so this was 16 Soles. So less than 5 US dollars. And it was enough for the two of us to share so pretty good value. And something that is really cool about Lima, and I've only seen this in a few cities around the world such as like New York and what is really cool about Lima is that you can kind of just pop into any restaurant and get a decent meal. Like Lima is such a foodie city that you could not be in business, you could not have a restaurant if you didn't serve at least something decent. So we winged this video, we came in and grabbed Lomo saltado in a restaurant we've never had before and yet we had a really good meal. So, that is kind of the Lima eating experience. The classic Lima eating experience. You go out, you order something and it tends to be good most of the time. #eatPERU So it is time for another lunch video here in Lima. Today we're filming downtown. So we popped into one of the few restaurants that was willing to serve us lunch at eleven am because we're already starved and you know when we're hungry we get hangry. So here we are, we're going to be filming a video about ocopa a la arequipeña and Papa a la Huancaína. Both are potato dishes served with sauces which are kind of similar but from different regions. So we'll be sampling those. So well I'm sipping on my purple corn juice known as Chicha Morada Sam is having beer. Yes, I'm having a beer. And I'm mixing things up today by getting a Cristal. Normally I have Cusqueña but I thought why not try. Only half a glass? Yes, and I like it foamy. Foamy. Really? Or you just don't know how to pour it? That's the question. Maybe a bit of both. No I'm just kidding. No, I do know how to pour it. And that is decent beer. Yeah. Better than Cusqueña? No, but it is still good. So Sam is going to be trying Papa a la Huancaina. Oh yeah. And that looks fabulous. And I'm getting some extra sauce put on top here. Because you can never have too much of that. Just one potato? You're only grabbing one potato. Well there is three so I thought I might share with you. Oh, how caring. Maybe. Maybe. Okay. So the dish Sam is trying, Papa a la Huancaína, originated in the province of huancayo and that is how it gets its name. Yeah, so let's talk about the ingredients here. So the main thing here is the sauce. I mean of course this is a potato dish but this is a sauce that is made out of cheese, milk and rocoto. And rocoto that is the yellow aji pepper. Yeah, exactly. And this is something we're very familiar with because it is often served at your Aunt's and Grandma's house. So we love this dish. Wow. Good stuff? This is easily one of my favorite Peruvian dishes. Like I just love this sauce and then Peruvian potatoes are some of the best in the world, so it is like you're combining this amazing sauce on top of really well prepared potatoes. That is amazing. And the cool thing about this dish is that you can find it just about everywhere in Peru. You can find this along the coast, in the Sierras and even in the jungle. So yeah, and speaking of presentation this is usually served with black olives and hard boiled eggs. And these are small eggs. I think these are quail eggs because they're quite little. So do you like it? Oh yeah. Maybe I won't be sharing after all. So it is now time to try the second potato dish and that is ocopa a la arequipeña. If you have a look here we can see the plate and it is a little bit different from the previous one. This sauce is a little bit more green. But it is still served with a hard boiled eggs and the black olives. And the two main ingredients to make this sauce are aji and huacatay. No idea what huacatay is. I have never seen this before. No clue. Not very familiar with the food here in Peru. Um, but aside from that the sauce also has a bit of onions, garlic, milk, fresh cheese, some crumbled crackers and peanuts so it should be a bit more crunchy than the one we had earlier. So I'm going to grab a spoon here. It is time to serve yourself. Help myself. Serve yourself up. There we go. Let's grab a bit more sauce so you can really taste it. Alright, time to dig in. Yeah. Oh, and one thing worth noting. If you don't want to go through the trouble of making the sauce from scratch. You can go to the supermarket here in Peru and they sell these little packs that have the powder already pre-made. And you just have to like add a little bit of milk and water and viola! Instant sauce out of the bag. But let's try this. Mmmmmm. So yeah, so this one is a bit sweeter than the one we had earlier. A lot sweeter actually. A lot sweeter. Wow. In the past when I've had it at my family's place it is a bit more crunchy. Because I guess they don't really chop their peanuts that finely so you can still kind of taste them. But this one is very smooth and very creamy. And it is a bit spicier than the Huancaína we had earlier. So it is kind of spicy and sweet. It is good. It is good but I still prefer Papa a la Huancaína. That is just a classic. So after that potato heavy meal we decided, you know what, we've still got room for dessert. So we've ordered this beautiful thang. It is basically arroz con leche and mazamorra morada. So this would be rice pudding and the other one is kind of like a purple corn pudding that has been thickened with cornstarch. And it has shredded coconut on top, as well as cinnamon, so that looks really nice. And the running joke on our channel is that this looks a lot better than what you'd find at Wongs. Because I remember, remember a year ago we tried it at Wongs and everyone was horrified. Yeah. It was fine. So this is a fancier dessert. Mmmm. Still pipping hot. Oh wow. That is good. A lot better than Wongs huh? I suppose. We had it cold at Wongs. This one is like freshly made. You can't beat homemade. So is it really sweet? Or? Not overly sweet but I mean it is like rich and creamy. It is really nice. And do you like the half and half combo? Mmmmmhmmm. I wonder if we should just swirl it around. Time for price point Sam. It sure is. So that meal came to 81 Soles and I have to admit we're a keeping a couple of secrets from you. First, off we ordered a big salad that we didn't show in the video and the second big secret is that I got a second dessert. That was one of the best desserts I've had in Lima or in Peru. It was so good that I didn't even want to film it. Like just leave me alone, just let me eat it on my own. By myself. I don't want the camera on me. Alright, so in US dollars what would 81 Soles be? So you'd be looking at just over about under $25 dollars. So yeah. Pretty good value and really tasty. Man, we are full. Especially me I really overate in this meal. Time to go walk it off. #eatPERU So for today's video we are at a place called Sanguchisimo and we're going to be eating salchipapas by popular demand. We had all of these people being like if you're in Lima you have to eat salchipapa. So we listened to you, we tracked down this place and we're excited to be trying this dish. We've actually ordered two variations of it. We're having salchipapa, which is french fries with hot dogs and we're also having choripapas, which is sausage with hot dogs. And we got both portions fully loaded with cheese and fried eggs. So that is coming. I'm expecting a lot of food. So I also got myself a drink. This is a fresh fruit smoothie, it is strawberry, orange and pineapple. And I haven't had tropical fruits in a really long time. So, pretty excited for this. Mmmmm. Wow, that is fresh a little bit tangy. Mmmmmm. So good. Aji. Si. Muchas gracias. So our choripapas and salchipapas have arrived. We've got the sausage one and the hot dog one. Look at those portions. That is a thing of beauty. And this is a street food snack that originated in the streets of Lima. But now it has spread all over Latin America so you can find it in other countries which is pretty cool. Different variations everywhere. And it comes with four different sausages that we've got here on this plate. We've got ketchup, mayo, mustard and of course aji. I think the aji is my favorite one. Yes, mine too. So we may need to ask for an extra container. And this is like a really nice spicy sauce that you'll find almost everywhere in Peru. It is always a staple at the table. So yeah, really looking forward to digging into this. It looks fantastic. So let's just go for it. So on top here we have. Look at all of that cheese! Yeah, that is a lot of cheese and some fried egg as well. And when we were placing our order they asked us do you want your egg like well fried or do you want it a little bit runny. And there is nothing that grosses out Sam more than runny eggs. So we got ours well done, sunny side up. So yeah, I kind of like my eggs runny. I like them juicy. I don't like my runny eggs. It just grosses me out when the yolk bursts. Sam is always like take it away. I can't look at the plate. Take it away. But anyways, I've got a little bit of everything on here. My french fry, my hot dog, my egg and cheese. Dip it in the sauce. And yes, let's dip it into the aji. Load up on that aji. That is a massive bite. And hot. Owe! A little messy. Wow. That is good. Give me one minute. This is wonderful. If I were a kid I feel like I would want to eat this everyday. I would be like Mom, please salchipapa for lunch. Hahaha. It is really good. It is really hot. I just burned my mouth when I took that first bite. But look at that. Yeah, it has got a lot of ingredients that kids would love. Yeah. You've got your french fries, you've got your cheese, you've got your eggs, you've got your hot dog, you've got your nice sauces. That is ticking off a lot of boxes for sure. It is wonderful. And I have to say the aji at this restaurant is actually really spicy. It is the spiciest which I've had. I'm very happy with mine. So it is now Sam's turn. And he's having the choripapa which has chorizo. So this is actually just literally identical to the one you're having except that you can see right here instead of the hot dog we've got the little slices of chorizo. So I'm going to do the same as you, I'm going to get some egg, I'm going to get some cheese, I'm going to get some fries. It is already spilling over. It is a big portion so I'm going to double dip it. So let's do the aji and a little bit of ketchup. Oh, I tainted it. Tainted the sauce. Tainted sauce. Oh yeah? Oooh, yeah. Yeah, wow. That is really really tasty. It is like I'm definitely prefer chorizo to hot dog so this one is specifically tailored for me. I love chorizo so this is really tasty and just the fries are done to perfection. Then you add the egg and cheese and those two different sauces. Yeah, that is really really nice. Yeah, and I'm also glad that we ordered individual portions because we were initially thinking oh maybe this will be enough to share. Nope. But once we tried it it was like no, we each want our own. I'll be eating all of this don't you worry. Okay, so this is what is leftover. I couldn't finish my fries. Sam did pretty well. Damage control. Yeah, as I promised I took care of mine. I'm not going to overeat and eat Audrey's too but you know what I did a good job over here. Okay, and let's talk about the price for each of these. So these were 18 Soles. So you're looking roughly at five US dollars. Not bad value, you're going to leave feeling stuffed if you finish the whole thing like I did. This is a meal in and of itself. Absolutely. Try it if you're in Peru - especially Lima. So it is dinnertime here in Lima and we are at a place called La Lucha which speciazlies in sandwiches so we've ordered a Chicharrón sandwich which is like a fried pork. It should be really tasty. We are waiting for our food to get here. And yeah, let's get started. So our food has arrived. Yeah we've got our Pan con Chicharrón. It's looking good. It looks amazing. If you look down here you really get a good tour of what we have. So we've got a bun and inside it looks like we've got lots of onion. I'm guessing it is sweet onion. Yeah. Then we have the fried pork and then the kamote - the sweet potato. Exactly. So that looks like a pretty awesome sandwich. Let's try it now. Yes. Alright, it is my first bite. Mmmm. It's so good. It's so good. You know what really makes a sandwich. I mean the meat is awesome it is really good quality but it is the sweet potato. I love having sweet potato in my sandwich. That's an unusual ingredient but it works doesn't it? It does. Look at that. Oh. So it is now my turn to taste the magic. The magic in your hands. Wow. That is wonderful. I think my favorite part is actually the onions. So are they more sweet? Sweet and I think. I wonder if it has a little bit of vinegar. It's a little sour which I really like. Oh no, lemon. I think it is lemon drizzled on the onions. That is what it tastes like. Mmmmm. So so good. And of course we had to get a side order of fries. Yeah, because no sandwich would be complete without a healthy portion of fries. And these are really crispy looking fries that you can actually still have the skin still on them. Yeah. So we've got three different dunking sauces. I have no idea what they are. So I'm going to try them one by one. Let's try this one first. That's like a tangy tartar sauce. And the fries are really tasty. Yeah, I'm guessing this is ketchup. Yes. Hmmm. Was it? He guessed correctly once again. But it is sweeter than North American ketchup. Yeah. And last one - I'm thinking that might be. I'm going to guess mayo. Good guess. You nailed that. Bingo. Alright, and to wash it all down I got this strawberry smoothie. Mmmm. Which is really like thick and frothy and sweet. You can tell they use fresh strawberries. It's really good. So how much was it for that good greasy meal? Alright, so that delicious feast of a meal was 30 Soles which in the current exchange rate is actually less than 10 US dollars that included our huge sandwich, our fries and a strawberry smoothie that was delicious. So not bad, right? #eatPERU So it is past twelve noon which I think means it is acceptable to get a little boozy. We are going to be doing a taste test of Pisco Sour versus Chilcano. Both drinks are made with Pisco but they are quite different so those should be coming soon. And what goes better with Pisco than a little bit of cake. Exactly! So we're getting an alfajor and normally it comes in a like a biscuit form but this time apparently it is coming in torta cake size. So that is something unique, we've never tried that before so it is going to be pretty cool. So the cocktail has arrived. This is the Pisco Sour. Yes. And this is my all-time favorite Peruvian drink. It is amazing. I can't wait to try it here. So how does it taste? As you might imagine. It is sour. But also quite sweet. Yeah. So, the Pisco Sour is made from a number of different ingredients so you've got your grape brandy the Pisco which actually comes from the town of Pisco here in Peru. Yeah. Then you've got your egg white on top. If you take a look down here you've got your egg white on top, a little bit of bitter which is the brown. Nice and frothy. Yes, that is the key. And then here you also have lemon or lime juice and often a little bit of syrup added to give it some extra bit of sugar. Extra bit of sweet. So that is one very sweet cocktail. Very refreshing on a hot day. Yeah, and this is considered the National drink of Peru. Mixing it all up with my little seahorse. So I ordered the Chilcano and this is a cocktail that is made with Pisco, ginger ale and a little bit of lime juice. There is a hair. There is a hair. You know who would really like this? Would be my Mom. She loves ginger ale. Ooh. That is a little stronger than I was expecting. Potent. Potent. I was hoping it would be a little bit watered down with all of the ice cubes but no that is definitely got Pisco in there and you can taste it. It burns on the way down. I might need to help you out with that one huh? Actually, the first time we tried Chilcanos it was in Cusco, we thought we were going to a Pisco museum but when we got there it was actually more like a bar. So we ordered I think it was like four different Chilcanos with different flavors. So that was pretty cool. This one that I'm having right now is just the classic. Basically ginger ale, lime and Pisco. But you can get fancy and like make strawberry ones, cinnamon ones and just you know different flavors. So we also got a little bit of dessert to go along with our drinks since we already had lunch. We sure did. How could we miss out on the opportunity to have dessert, right? So this is really interesting. This is the cake form of a Peruvian alfajor. Mmmmm. I already started eating mine while you weren't looking. That is so good. I just absolutely love alfajores. Like we devoured them when we were in Argentina, we liked them here in Peru and to have it in cake form that is really unique. Like it has all of these different layers. Yeah, thin layers and it is super crumbly and in between each layer you have manjar blanco, which is kind of like dulce de leche, and then icing sugar sprinkled all over top. Yeah, exactly. And there isn't that much manjar blanco in between each layer so you definitely taste it but it is not overwhelming. Really good though. #eatPERU It is lunchtime again here in Lima and today we are going to be trying a traditional dish called Ají de gallina. This is probably like one of those national dishes that you can find at almost any restaurant. But we're eating it at a place called Republica which makes Peruvian dishes but kind of like in a casual fast food setting. So yeah, it should be interesting. We've placed our order and that should be coming soon. Cat friend. Hi, cat friend. Hi. Okay, so the food is already here. That came very quickly. So let's have a look at the plate. This is Ají de gallina and as you can see it is kind of like a chicken stew. It is made with shredded chicken and the sauce has a cream, cheese and peanut base. And also the way they thicken this sauce is by adding bread crumbs that have been soaked in either a broth or milk and this is served with rice or boiled potatoes. And the boiled potatoes and kind of hiding underneath all of the chicken here. Oh, we do have boiled potatoes. We do. Yeah. I thought we were just given rice. So this is a very hearty meal. I'm kind of glad we're sharing one plate because there is no way I could eat all of this. Um, but yeah, let's dig right in. I'm just going to try it with rice here. Look at that. This looks so good. This is one of my favorite ways that chicken is prepared here in Peru. I love this dish. Mmmmhmmm. And, I don't know if I forgot to mention this but another key ingredient is Aji. The hot pepper. But because it has a cream base it is not super spicy. So I really love this. Look, they actually gave us aji sauce too. In case we want it spicier. Maybe we should add a little bit. In case it wasn't enough. Yeah, just dunk it all over that rice. I'm not sure if that is how it is done but that is how we do it. So let's see if that has more kick now. Another quality control bite. Quality control. That is what we call it. Mmmmm. Now it is spicier. That is good. Nice and creamy too? Feel the burn. Hahaha. So it is now Sam's turn to dig in. Yes, my turn. And what is really cool about this dish is like you were saying it is kind of a everyday dish. An everyday part of Peruvian cuisine and this is something we've had a lot at your Aunt and Grandma's house. Oh yes, this is our first time to film it but it is a dish we are very familiar with. Yeah, we've been eating it at least once a week. At least. I'm getting myself a nice big bite here. For me it is just the sauce that makes it. I love the cheese and the cream and peanuts. Those are all ingredients I really like. And then when you add tender chicken to that and a little bit of rice. That is just such a winning combo. And to wash this all down what did you get? I got myself a strawberry smoothie and this is oh natural with no sugar added. So it is not super sweet but it is healthy. Good stuff. Taste those strawberries? So we polished that off in like a minute and a half. Yeah, more like demolished it. But what was really cool about this is that it tasted homemade even though this is kind of a fast food type of joint. The actual Ají de gallina it tasted homemade. Yeah you could of fooled me. It tasted like what we've been eating at my family's place. Yeah, yeah. It was amazing. Authentic, delicious, cheap and really tasty. So now tell us how much did we spend on that delicious Ají de gallina? You know what, it wasn't expensive. It was only 14 Soles so in total that was four dollars and fifty cents US. Really good value and yeah I'd recommend coming here because the food was authentic, homemade style and we're satisfied. Yeah, so this place is called Republica. Yum. #eatPERU Well hello. We are back in Lima again. I think this is like the third round. The third time? Third time in the last year. Yeah, so we've been coming here quite often and it is lunchtime so we're going to go make a video and today we're going to be doing a Peruvian fast food. So there is a place called Bembos which is kind of like a fast food chain like a McDonald's or Burger King so we're going to go check it out and see what kind of burgers they have there. Yeah, and they have some specialty burgers that are unique to that chain. You'll only find them in Peru. Yes, you'll only find them in Peru. So, exciting times. So our food is finally ready. It is not really fast food over here. It probably took like 15 minutes for everything to come out. But check out those burgers. We upgraded to the large size and those are massive. I think we're going to have trouble just holding them. So on the menu they have two burgers that are Peruvian. So we got a lo pobre which is this one here. And then we also. Lift up that one. Let's check that out. That is like a really thick burger, a fried egg and we'll see what else once we bite into it. And this one here is called Huachana. And I think it has some kind of pork. So yeah, those are huge. Those are like some of the biggest burgers I've ever seen. We also got fries. Here, they are like spilling over. And for our beverage we got chicha morada which is a purple corn drink. Very Peruvian so we had to get it with this meal. Um, but this might be in soda form actually. I don't think it is just juice. Yeah, and we got some special sauces too. And some sauces. I got a little bit of ketchup but I mostly loaded up on this - it is called aji and it is a spicy sauce. We like our spice so we've got two little pots of those. Now let's dig in. Okay, so Sam is up first. His is hamburguesa a lo pobre. Yes, and it gets its name from the a lo pobre. Lomo a lo pobre which is a Peruvian dish that is really popular. It is basically a steak with a fried egg on top. Yeah, exactly. So we've got tonnes of mayo on here. We've got a fried egg and one of the cool ingredients it looks like we've got some fried plantain too. Oh, wow. Oh man, and then we've got the veggies on the bottom. Man, that is so thick. It is massive. I want to see you bite into it. Mmmmm. That was a big bite. Yeah, that is a nice burger. That is a very thick piece of patty. Piece of meat on there. And it is good quality too. I mean it is a fast food style burger but I would say this is more like a premium type of burger. A premium type of fast food. Really really good and the egg is a nice addition. And wow, those fried bananas, it gives it a little bit of extra juiciness. I really like it. Want to take a second bite? Just for research purposes, you know. Research. To make sure you like it a second time around. Some extra plantain. Mmmmm. Oh, yeah. Satisfied boy over here. Okay, so it is time for mine. This one is Huachana. I had never heard of this before up until this morning. And I was trying to do a little bit of research online and it would appear that Hauchana is kind of like the stuffing for a sausage, a pork sausage. That is what I got out of it. It also has these crispy little fries. I'm not sure what these are called in English but I know you can buy it as a snack. Kind of like crisps or chips. And what else is in there? Some lettuce. So let's just dig in. This is huge. I don't know how I'm going to bite into it. Nom, nom, nom. Mmmmm. That is a big burger. Wow. Yeah, really juicy. I'm not entirely sure. I'm still not sure if this is pork or what. This orange stuff but it is really spicy. So I like that. It gives it a bit of extra flavor. And honestly I feel like you can come to Bembos and just order the regular size burger and that would be enough. I feel like the large is enough for two people. Hahaha. We're going to struggle to finish these. Yeah, but it is also kind of cool how this has chips in it. I don't think I've ever had a burger. A hamburger with chips. Like crispy chips. Mmmmm. Good stuff. I'm usually not a huge fan of fast food. Sam had to convince me to come here but I'm glad I did. Okay, french fry taste test. So one dunked in ketchup and one dunked in the aji sauce. Oh la lah. I'll try that ketchup first. Mmmm. It's good. Yeah, it is you know your classic fast food french fry with ketchup. I find that it is extra salty here. Yeah, they really loaded up on the salt which we like. Salt and grease. Mmmm. Mmmmmm. Wow, now that is a unique sauce and it is spicy and it has got a real tang. That is good. I've never had this sauce come to think of it. This is my first time to try it and I instantly like it. So it is cool, I'm glad that you got us a second thing of it. Yeah. And now it is time for the beverage. Chicha morada. Mmmm. That is nice. So okay, I thought it was going to be kind of like a fizzy soda drink since we're at a fast food chain. But it is actually the juice. the proper juice. The purple corn juice. So if you want to have a look inside that is what it looks like. And yeah, it doesn't taste like corn so don't be scared if you come to Peru and you're like they're drinking corn juice. It is really sweet. And it also very refreshing on a hot day. It sure is. Chicha! So someone still had enough room for dessert. I don't know how that is possible. Not really. We're doing this for you guys. We're stuffed. For the taste test. We're doing this for the taste test. So we got a Doña Pep ice cream. And this is the Doña Pep. It is kind of like a cookie covered in chocolate with sprinkles. Yes, and then down here we have your classic soft serve ice cream which appears to have some sparkles in it. So, let's try those. Sprinkles and fudge. Wow. He approves. He approves the dessert. That is a nice way to end things off. Yeah, with something sweet. It looks like such a magical dessert with all those sprinkles. Look at that. So that was a super filling fast food lunch. What did you think of Peruvian fast food at Bembos? Yeah, it was like so much bigger than I thought it would be. It was a massive burger. I'm just so stuffed I think I need a siesta now. And I thought the ingredients were really cool. Having things like plantain in a hamburger. Really unique things that I would have never considered putting in a burger. It was pretty awesome. And price point. Price point was forty five Soles which is about $12 or 13 USD dollars right now. So that included the two massive burgers, the fries, the chicha morada and the ice cream. So yeah, pretty good value and it is time for us to go take a nap. Okay, let's got to the apartment for a siesta.", "text_with_breaks": "So the plan for today's dinner was to track\ndown some Cuy which is like grilled Guinea\n\npig; however, we ran into some trouble.\n\nThe first restaurant was closed and the second\none is not able to prepare it mid-afternoon\n\nbecause they are making bread in their oven.\n\nSo instead today we're going to be trying\nsome traditional food from Cusco.\n\nSo we've placed our order and we're waiting\nfor our food to arrive.\n\nI'm not entirely sure what to expect because\nI've never really tried food from this region.\n\nWe've been eating light meals since we got\nto Cuzco just because we're trying to deal\n\nwith the altitude sickness, so yeah, this\nis our first day that we're ready for our\n\nbig hearty meal.\n\nSo until the meal arrives you've got some\nnice bread rolls in your hand.\n\nYeah, these were freshly baked in the oven\nand can't wait to try them.\n\nWe have two different kinds of spicy sauces.\n\nThey're both called 'aji' sauces, so let's\ntake a look down here and we're going to dunk\n\nit in.\n\nActually there is spoons so I can do it a\nlittle more civilized I suppose.\n\nAnd I will put a little bit of red and a bit\nof green.\n\nWhy not.\n\nLet's try that.\n\nMmmm.\n\nIs that burning your mouth?\n\nIs your mouth on fire at the moment?\n\nYeah, I'm tasting more of the sauce than the\nbread.\n\nBut the bread is good.\n\nIt is melting in my mouth.\n\nAnd it was made in the oven right behind you.\n\nRight over there.\n\nRight over there.\n\nFancy.\n\nSo my meal has arrived.\n\nI ordered a soup and I'm having something\ncalled Chayro wsqueño and if you have a look\n\ndown over here it is basically a soup with\nlamb and Andean greens.\n\nI'm not sure what kind of greens those would\nbe.\n\nIt kind of looks like barley.\n\nUm, there might be some Quinoa in there.\n\nI don't really know but it is really hearty\nand you can see it has potatoes and carrots\n\nand celery and it looks really really good.\n\nSo let's try it.\n\nMmmm.\n\nOh.\n\nWow!\n\nThat's like a nice thick flavorful soup.\n\nUm, I can't really tell what these little\ngreen leaves are.\n\nI wonder if it is parsley or cilantro.\n\nMmmm.\n\nBut it is \nreally nice.\n\nI like that is has a really thick texture\nbecause of the potato that breaks apart and\n\nyou obviously have the grains and the meat.\n\nI still haven't tried the meat.\n\nHere is my lamb.\n\nSo yeah, that is really nice.\n\nIt's the kind of dish you want to order on\na really cold day to warm you up.\n\nAnd I like that it is served in a nice cute\nlittle bowl that you can warm up your hands.\n\nI'm a little bit chilly in case you can't\ntell.\n\nSo yeah, good soup.\n\nAnd you ordered something called Pachapapa\nand we're not entirely sure if that is a name\n\nthat the restaurant gave to the meal or if\nthat is really what the meal is called in\n\nthis part of Peru.\n\nYeah, we have no idea we just came to this\nrestaurant, ordered it on a whim and so what\n\nI'm thrilled about is that if we take a look\nat our my plate is that I've got a lot of\n\ndifferent stuff going on.\n\nI've got a salad, I've got the meat, I've\ngot the tamale, I've got potatoes covered\n\nin cheese and I have some kind of stuffed\npepper.\n\nBut being the carnivore that I am I think\nI will try the meat first.\n\nAnd can you tell us what kind of meat this\nis?\n\nBecause it is not beef.\n\nYeah, it is Alpaca meat.\n\nAlpaca?\n\nIndeed!\n\nSo pretty special.\n\nDig in.\n\nI've never tried Alpaca before.\n\nDoes it taste like beef?\n\nChicken or fish?\n\nIt tastes something like of in between chicken\nand beef.\n\nThis particular cut is really tender and it\nhas a lot of seasonings on it so it is quite\n\ngood.\n\nIt's not as game-y as I thought it would be.\n\nAlright, time to try my tamale.\n\nAnd the tamale is made with corn.\n\nMmmm.\n\nYellow corn.\n\nThat's one of the best tamales I've ever had.\n\nI think it's got cheese.\n\nYeah, it's got cheese in there.\n\nMmmm.\n\nOh, my.\n\nI have food envy all of a sudden.\n\nThat is so good.\n\nYou better hope I share with you.\n\nOkay, so my kind husband is willing to share\nthis stuffed pepper which I was told has beef\n\nand vegetables and melted cheese on top.\n\nSo let's take a good chunk since he's in the\nmood to share.\n\nIt's not so much I'm in the mood to share.\n\nI'm just not sure I can eat it all myself.\n\nMmmmm.\n\nThat's like ground beef and man that is actually\nspicy.\n\nMy tongue is on fire right now.\n\nBut it is tasty obviously because I'm still\nchewing.\n\nBut yeah, nice.\n\nI like that you have a very full plate and\nyou get to sample a little bit of everything.\n\nSo we tried to make this as authentic of a\nmeal in Cusco as we possibly could, so I got\n\nmy Cusqueña beer.\n\nAnd tomorrow we're going to try and find Cuy.\n\n#eatPERU\n\nSo for today's lunch in Lima we are going\nto be having Chifa.\n\nAnd that is basically Chinese food with a\nPeruvian twist.\n\nSo you know how we always visit a country\nmaybe even Canada or the US and you go to\n\na Chinese buffet and you're like mmmm this\nis delicious and then you go to China and\n\nyou can't find any of the dishes you had at\na Chinese buffet.\n\nThat is because Chinese food really varies\nfrom one country to the next because incorporate\n\nyou know their spices and their cooking styles.\n\nSo Peruvian Chinese food is quite distinct.\n\nWe're going to be eating Chifa which literally\nmeans to eat rice.\n\nSo yeah, we've ordered a lot of food that\nis going to be coming soon and it should be\n\ninteresting.\n\nPeruvian Chinese food.\n\nSo our appetizers have arrived.\n\nThey sure have.\n\nAnd I'm just dividing up the wanton soup.\n\nWe got chicken wontons.\n\nActually no, we have pieces of chicken here.\n\nI'm not sure what is inside the wantans.\n\nThat is going to be a surprise.\n\nSo it is chicken plus wontons.\n\nYeah, we're sharing because we ordered a lot\nof food and I have a feeling I may not be\n\nable to finish all of this myself.\n\nOh, and it just keeps on arriving.\n\nThis is just appetizers.\n\nOkay, so Sam is going to begin with the wanton\nsoup over there.\n\nYes, and if there is one dish that we always\ntend to order when we get Chinese food, basically\n\nanywhere in the world, if wanton soup is on\nthe menu we're ordering it.\n\nSo I can't wait to try this.\n\nThese are huge wantons.\n\nThat is a huge noodle.\n\nIt is like spilling over the spoon.\n\nYeah.\n\nDon't burn yourself.\n\nMmmm.\n\nYeah, that is a good wanton.\n\nYeah, I'm guessing the filling might have\nsome pork and a little bit of vegetables inside\n\nof it.\n\nYeah, and the soup has lots of slices of chicken.\n\nYes, want to show us those?\n\nCheck out this.\n\nBig slices of chicken too.\n\nThis is going to be a good meal.\n\nSo I'm still working on my wanton soup.\n\nAnd as you can probably tell I added lots\nof soy sauce to make it a little bit more\n\nsalty.\n\nAnd another cool thing, I've never had wanton\nsoup with cabbage.\n\nThis has some big leafy cabbage in here.\n\nShow us some of that cabbage.\n\nOh wow.\n\nI'm trying to lift it in my spoon.\n\nLook at all of that.\n\nMassive.\n\nYeah.\n\nSo time for appetizers.\n\nYes, so I am trying the deep-fried spring\nrolls.\n\nAnd these come with a unique, I think this\nis kind of like a lemon sauce.\n\nYeah.\n\nAnd what is pretty cool about these is that\nthey have chicken and vegetables inside.\n\nSo let's try them.\n\nMmmm.\n\nWow!\n\nI've never had spring rolls with a lemon sauce\nand I have to say I like it even more than\n\na soy or a plum sauce.\n\nThis is really really adds a lot of tang and\nsourness to it.\n\nAnd what is awesome about these is that you\ncan tell they've been like freshly made.\n\nLike they are so crispy, pipping hot and they're\njust amazing.\n\nThis is really really tasty.\n\nAnd let's see.\n\nWhat else do we have here.\n\nWhat are these?\n\nBecause if our wanton soup wasn't enough we\nalso got deep-fried wantons.\n\nYeah.\n\nAnd this comes in a red sauce and this is\nmuch thicker.\n\nThat is going to be a little bit sweet and\nsour.\n\nSo crispy.\n\nMmmm.\n\nSo crispy.\n\nSo good.\n\nAnd that sauce really makes it.\n\nAnd I can taste the beef in here too.\n\nYum.\n\nYum.\n\nYum.\n\nSo we are now making our way over to the mains.\n\nYes, this is called Chancho Cruyoc or as we\ncall it in English sweet and sour breaded\n\npork.\n\nAnd this was the must have dish that I insisted\non us ordering.\n\nYeah, so basically it comes in a sweet and\nsour sauce.\n\nThe pork has been breaded and what is unique\nabout this one here is that yes it sometimes\n\ncomes with pineapple but over at this restaurant\nit comes with peach as well.\n\nSo I've got a piece of pineapple and peach.\n\nAnd look at the sesame seeds on that.\n\nAlright, time to try that.\n\nSo I'm trying that with peach.\n\nThat's awesome.\n\nThat is one of my favorite Chinese dishes\nanywhere in the world.\n\nThey do it really well here in Peru Chifa\nstyle.\n\nIt is just so sweet, so sour and then to have\nthat extra bit of fruit added really adds\n\nan extra element of juiciness.\n\nJust delicious.\n\nOkay, next up we've got a breaded chicken\ndish.\n\nWhat is that one called?\n\nSo this one is Chi Jau Kay.\n\nAnd I'm starting to get full already but we're\njust starting on the mains so making room.\n\nA big piece.\n\nMmmmm.\n\nOkay.\n\nYeah, so it is like breaded chicken kind of\nlike with a chop suey sauce.\n\nIt is very light it doesn't have a strong\nflavor and it is kind of a thicker sauce as\n\nwell.\n\nAnd I do like it.\n\nYou can really taste the chicken.\n\nThe fried breaded chicken.\n\nSo yeah, I think this is the type of dish\nthat works for most people.\n\nYou know, easy to like.\n\nIf you like fried chicken you're probably\ngoing to like this.\n\nSo next up.\n\nAnd no Chifa meal would be complete without\nfried rice.\n\nSo we have something called chaufa de pollo.\n\nAnd here is the pollo.\n\nYou can see the pieces of chicken.\n\nMmmmmm.\n\nThat is good.\n\nYeah?\n\nOh, yeah.\n\nYou can really taste the chicken.\n\nThere is also a bit of fried egg and a little\nbit of spring onions cut up in there too.\n\nLet's have a closer look at that.\n\nSo, yeah, you can see all of the ingredients\nin there.\n\nAnd it is really nice having this rice because\nyou can like put it on to your plate and then\n\nif you're adding these other dishes it helps\nlike sop up the sauce and that is my favorite\n\npart.\n\nAnd of course no meal at a Chinese restaurant\nwould be complete without a pot of tea to\n\nhelp you digest all of it.\n\nMmmmm.\n\nThat is Jasmine tea.\n\nI just asked for tea.\n\nI didn't specify but this is great.\n\nThat is awesome.\n\nBecause you know Chinese food and Chifa tends\nto be quite greasy.\n\nYes.\n\nAnd this really helps to aid with the digestion.\n\nAlright, so what did you think of Chifa?\n\nChinese food in Peru.\n\nAbsolutely loved it.\n\nLove Chinese Peruvian food.\n\nI think it is some of the best Chinese food\nI've ever had anywhere.\n\nAnd it just has a very strong influence.\n\nThere was a lot of Chinese immigrants who\ncame from the province of Guangdong and they\n\nbrought their cuisine over here.\n\nAnd over time it has become a fusion cuisine\nwith Peruvian influences.\n\nSo I absolutely love it.\n\nAnd here is a fun fact.\n\nIn Lima alone there is over 6000 Chifa restaurants.\n\nSo anywhere you are in this city you can get\nChifa.\n\nObviously, one of the best places to get Chifa\nis Chinatown but you can be anywhere in the\n\ncity.\n\nWe're having our meal here in Miraflores.\n\nSo you can be anywhere in Lima and you can\nfind yourself some awesome authentic Chinese\n\nPeruvian food.\n\nMmmm.\n\nAnd you know what I think the food beat us.\n\nWe may have ordered a bit too much.\n\nOh yeah, we still have some leftover.\n\nWe're going to have some dinner.\n\nSome dinner to take home.\n\nSo it is now time for price point.\n\nHow much was all that food?\n\nYeah, so that came to 101 Soles.\n\nSo, not the cheapest meal but when you consider\nhow much we ordered and that we're basically\n\ntaking home our dinner not too bad of a value.\n\nThat was still under $30 US dollars for all\nof that food.\n\nAnd what we're going to do is since because\nwe ordered so much food we are going to put\n\nthe description of the food right at the end\nof this video.\n\nWe'll see you for the next time.\n\nAnd here is our takeout.\n\nOur takeaway.\n\nSee you next time for another Peruvian food\nvideo.\n\n#eatPERU\n\nSo if this place looks familiar it is because\nwe've made a video here once before.\n\nAnd to be honest we come to this restaurant\npretty often whenever we're in Lima.\n\nThis place is called Punto Azul and they make\na delicious ceviche and some pretty tasty\n\ndishes that we're going to be sampling today.\n\nWe're actually ordering all of our favorite\ndishes at this restaurant, so it should be\n\na tasty meal.\n\nSo as Audrey mentioned we're going all out.\n\nWe're getting literally everything we want\nhere, so we've got Chicha Morada in a vase.\n\nThat is enough for the two of us.\n\nThat is the purple corn drink.\n\nYes.\n\nYeah.\n\nIt is delicious, refreshing, sweet and then\nmy favorite, my personal favorite beer in\n\nPeru Cusqueña.\n\nAnd I was drinking that quite a bit in Cusco\nearlier on in the year.\n\nAnd it is nice to be back in Lima and having\na nice ice cold Cusqueña again.\n\nSo this right here is Canchita.\n\nAnd it is a nice little snack you can enjoy\nbefore your meal.\n\nLook at the size of your kernels.\n\nThey are pretty massive.\n\nNice and crispy.\n\nGood stuff.\n\nMmmmm.\n\nI'm also drinking my Chicha.\n\nI added a little bit of lime so it is nice\nand sour.\n\nSo we're starting with an appetizer and today\nwe're having Conchitas a la parmesana.\n\nTake a look over here.\n\nAnd just look at this thing of beauty.\n\nOh la lah.\n\nThose are so good.\n\nAnd they are served in their shell.\n\nThat is pretty cool.\n\nAnd lots of Parmesan cheese on there.\n\nWe just squeezed on a little bit of lime.\n\nThere we go.\n\nAll in one bite.\n\nMmmmm.\n\nThat is so good.\n\nThe scallop is super tender and the cheese\n- an explosion in your mouth.\n\nSo I don't know if you remember this Audrey\nbut it was actually your Grandma who introduced\n\nus to this dish here.\n\nYes, she was the one who ordered this appetizer\nfor the two of us and my parents a few months\n\nago.\n\nSo we've become big fans.\n\nBig fans of scallops.\n\nMmmmm.\n\nThe scallops is so juicy and yet when you\nhave that salty like thick melted cheese over\n\ntop.\n\nIt is just amazing.\n\nLike this is just such a tasty appetizer.\n\nSo I ordered the exact same thing every time\nI come to Punto Azul.\n\nCebiche.\n\nAnd that has just arrived over here.\n\nThis is just the classic ceviche.\n\nIt is only fish, no other seafood in there\nand we've got our red onions.\n\nI also asked for it spicy so you can see the\nred peppers here.\n\nIt has kind of been crushed.\n\nYou still get some big chunks.\n\nUm, you have your sweet potato, fresh corn\nand of course the tiger's milk.\n\nWhich is basically like a lemon base that\nhelps cure the fish.\n\nSo yeah, this is my absolute favorite.\n\nI never get sick of ceviche.\n\nMy mouth just waters thinking about it.\n\nOh my gosh.\n\nSo let's dig in.\n\nLet's try it.\n\nLet's grab some onions in there as well.\n\nIt is just so good.\n\nWow.\n\nI just love all of the flavors in your mouth.\n\nLike it is so sour and tart but then you've\ngot your sweet potato to kind of help balance\n\nthat.\n\nIt is just perfection.\n\nThe perfect meal in Lima.\n\nHands down my favorite Peruvian dish.\n\nLove it.\n\nAnd now it is time for your favorite.\n\nYes, and you can't come Punto Azul and not\nindulge in the seafood but I'm trying something\n\nthat is kind of unique to here and that is\nthe shrimp cheese risotto.\n\nGuys, this is to die for.\n\nLook at that.\n\nLook at how cheesy that is.\n\nI'm grabbing a nice big shrimp here.\n\nIt is so creamy.\n\nIt is so creamy.\n\nThis rivals the risottos you find in Italy.\n\nI kid you not.\n\nWatch it Italy.\n\nMmmmmm.\n\nIt is just so so so cheesy and then you have\nthe shrimp and then you have all of the different\n\nseasonings.\n\nLike to me this is my favorite dish in Lima\nright now.\n\nI don't think you got a shrimp.\n\nLet's grab one.\n\nYes, I did but I'm going to get a bigger one\nthis time.\n\nMmmmm.\n\nAwesome.\n\nNow let's talk about this cheesy thing you've\ngot going on over here.\n\nYeah, it is just a big chunk of hardened cheese.\n\nAre you using it as a cracker?\n\nYeah, I'm using it as a cracker.\n\nIt is basically just shredded golden crispy\ncheese.\n\nOh, that is good.\n\nSo I finished all my ceviche and Sam has taken\nover my plate.\n\nCan you tell us why?\n\nI'm in charge of finishing up the tiger's\nmilk.\n\nThe leche de tigre.\n\nAnd that is not a bad job to have.\n\nWe are stuffed but we couldn't resist getting\ndessert.\n\nSo if we have a look over here we are having\na merengado de chirimoya .\n\nSo this is the meringue you see right here.\n\nThis brown sauce is manjar blanco which is\nsimilar to dulce de leche.\n\nIt is kind of like a caramel.\n\nAnd then the chirimoya is a fruit.\n\nIt is a white fleshy fruit which is completely\ncovered in whipped cream and manjar blanco.\n\nSo it is kind of hard to see it.\n\nBut it is absolutely delicious.\n\nThis is one of my favorite Peruvian desserts.\n\nOooh.\n\nLook at that.\n\nThat is so good.\n\nLike the fruit has very soft and subtle flavor.\n\nIt is not overpowering.\n\nIt is just fleshy and kind of apple-y and\nsweet but not too sweet.\n\nSo you mostly just taste the manjar blanco\nand the sugar in the meringue.\n\nAnd I'll admit it is a bit of an odd consistency\nand it doesn't look the most appetizing once\n\nyou've dug into the cup but it is a really\ngood dessert.\n\nYou really should try it when you're in Lima.\n\nSo was that a satisfying meal or what?\n\nOh man, that epic feast finally ended.\n\nHahaha.\n\nAnd now it is time for price point so that\ncame to just under 140 Soles.\n\nSo that was less than $40 US dollars.\n\nAnd that included our Chicha Morada, our beer,\nour appetizer, our two mains and a dessert\n\nso not bad value.\n\nAnd if there is a tip I want to tell you it\nis to come to this restaurant early.\n\nIf we had of gone 30 minutes later we would\nhave been waiting outside with about twenty\n\nor thirty others.\n\n#eatPERU\n\nSo for today's meal we are going to be trying\nsomething that is called Lomo saltado.\n\nThis is often translated as jumping steak\nbut really it is a stir fried steak and it\n\nis one of the most traditional dishes you\ncan find just about anywhere in Peru.\n\nSo yeah, we're going to be sampling that.\n\nWe're actually sharing the plate.\n\nI hope it is a big portion because we've been\nwalking around for a long time.\n\nWe're pretty tired and we're hungry.\n\nSo are you feeling more tired, more hungry\nor just plain hangry?\n\nAh, all of the above.\n\nHahaha.\n\nSo today is one of those days that just isn't\ngoing the way that we had anticipated.\n\nSo we ended up walking to a restaurant that\nspecialized in Rocoto Relleno but it was closed.\n\nYes.\n\nWe researched this on Google but we didn't\nrealize that the restaurant had just changed\n\nits hours to a different season.\n\nYeah, so that was really disappointing.\n\nYeah.\n\nEspecially because we walked like 45 minutes\nin the heat.\n\nYes, but anyways we're trying to salvage the\nsituation.\n\nWe just found this place, we walked down a\nbusy street and we're thinking like yeah why\n\nnot let's go film a Lomo saltado video.\n\nWe haven't filmed this yet so here we are.\n\nSo the food is here.\n\nYeah, you know what?\n\nPut food in front of me and my mood can change\ninstantly.\n\nFeeling a lot better, eh?\n\nFeeling a lot better suddenly.\n\nSo let's take a tour of the plate here.\n\nAnd we'll show you what we have.\n\nSo basically this is the sirloin steak strips\nhere.\n\nSo you can see that and this is entirely a\nstir fry.\n\nYou have your onion, which is very typical\nas well.\n\nRed onions.\n\nAnd then you also have your peppers and your\ntomatoes as well.\n\nOh, that looks good.\n\nAnd it is typically served with french fries\nand also rice.\n\nSo it looks like we've got everything in the\nclassic Lomo saltado.\n\nNow it is time to dig in.\n\nAlright, hungry boy, get to it.\n\nSo I'm going to grab a piece of meat, I'm\ngoing to grab an onion and a french fry.\n\nIf I can.\n\nIt is going to be a big bite.\n\nIt is a big bite.\n\nWhoops.\n\nThere we go.\n\nYeah?\n\nYeah, that is tasty.\n\nI'm a really big fan of stir fries just in\ngeneral, so this is an awesome food.\n\nThis is one of the most popular foods in all\nof Peru and you can see why.\n\nIt is just delicious, it is easy to prepare\nand it tastes really great.\n\nSo even though this is considered to be a\nPeruvian dish it actually has Chifa origins.\n\nAnd that means it has Chinese roots so it\nis kind of like a fusion between Chinese food\n\nand Peruvian food.\n\nAnd if you look down here we have the beef\nand this is marinated in vinegar, soy sauce\n\nand spices so you can see the Chinese influence\nthere.\n\nIt is super tasty.\n\nYeah, the other cool thing that we read was\nthat it was cooked in a wok.\n\nYeah.\n\nAnd the other Chinese influence is that it\ncomes with rice.\n\nBut the Peruvian influence is that it comes\nwith, of course, the potatoes.\n\nThey've got like thousands of potatoes in\nthis country.\n\nYes.\n\nSo many different varieties.\n\nSo it really is the ultimate fusion dish.\n\nMmmmmm.\n\nDo you like it?\n\nReally good.\n\nOkay, so now it is time for price point.\n\nYes, so this was 16 Soles.\n\nSo less than 5 US dollars.\n\nAnd it was enough for the two of us to share\nso pretty good value.\n\nAnd something that is really cool about Lima,\nand I've only seen this in a few cities around\n\nthe world such as like New York and what is\nreally cool about Lima is that you can kind\n\nof just pop into any restaurant and get a\ndecent meal.\n\nLike Lima is such a foodie city that you could\nnot be in business, you could not have a restaurant\n\nif you didn't serve at least something decent.\n\nSo we winged this video, we came in and grabbed\nLomo saltado in a restaurant we've never had\n\nbefore and yet we had a really good meal.\n\nSo, that is kind of the Lima eating experience.\n\nThe classic Lima eating experience.\n\nYou go out, you order something and it tends\nto be good most of the time.\n\n#eatPERU\n\nSo it is time for another lunch video here\nin Lima.\n\nToday we're filming downtown.\n\nSo we popped into one of the few restaurants\nthat was willing to serve us lunch at eleven\n\nam because we're already starved and you know\nwhen we're hungry we get hangry.\n\nSo here we are, we're going to be filming\na video about ocopa a la arequipeña and Papa\n\na la Huancaína.\n\nBoth are potato dishes served with sauces\nwhich are kind of similar but from different\n\nregions.\n\nSo we'll be sampling those.\n\nSo well I'm sipping on my purple corn juice\nknown as Chicha Morada Sam is having beer.\n\nYes, I'm having a beer.\n\nAnd I'm mixing things up today by getting\na Cristal.\n\nNormally I have Cusqueña but I thought why\nnot try.\n\nOnly half a glass?\n\nYes, and I like it foamy.\n\nFoamy.\n\nReally?\n\nOr you just don't know how to pour it?\n\nThat's the question.\n\nMaybe a bit of both.\n\nNo I'm just kidding.\n\nNo, I do know how to pour it.\n\nAnd that is decent beer.\n\nYeah.\n\nBetter than Cusqueña?\n\nNo, but it is still good.\n\nSo Sam is going to be trying Papa a la Huancaina.\n\nOh yeah.\n\nAnd that looks fabulous.\n\nAnd I'm getting some extra sauce put on top\nhere.\n\nBecause you can never have too much of that.\n\nJust one potato?\n\nYou're only grabbing one potato.\n\nWell there is three so I thought I might share\nwith you.\n\nOh, how caring.\n\nMaybe.\n\nMaybe.\n\nOkay.\n\nSo the dish Sam is trying, Papa a la Huancaína,\noriginated in the province of huancayo and\n\nthat is how it gets its name.\n\nYeah, so let's talk about the ingredients\nhere.\n\nSo the main thing here is the sauce.\n\nI mean of course this is a potato dish but\nthis is a sauce that is made out of cheese,\n\nmilk and rocoto.\n\nAnd rocoto that is the yellow aji pepper.\n\nYeah, exactly.\n\nAnd this is something we're very familiar\nwith because it is often served at your Aunt's\n\nand Grandma's house.\n\nSo we love this dish.\n\nWow.\n\nGood stuff?\n\nThis is easily one of my favorite Peruvian\ndishes.\n\nLike I just love this sauce and then Peruvian\npotatoes are some of the best in the world,\n\nso it is like you're combining this amazing\nsauce on top of really well prepared potatoes.\n\nThat is amazing.\n\nAnd the cool thing about this dish is that\nyou can find it just about everywhere in Peru.\n\nYou can find this along the coast, in the\nSierras and even in the jungle.\n\nSo yeah, and speaking of presentation this\nis usually served with black olives and hard\n\nboiled eggs.\n\nAnd these are small eggs.\n\nI think these are quail eggs because they're\nquite little.\n\nSo do you like it?\n\nOh yeah.\n\nMaybe I won't be sharing after all.\n\nSo it is now time to try the second potato\ndish and that is ocopa a la arequipeña.\n\nIf you have a look here we can see the plate\nand it is a little bit different from the\n\nprevious one.\n\nThis sauce is a little bit more green.\n\nBut it is still served with a hard boiled\neggs and the black olives.\n\nAnd the two main ingredients to make this\nsauce are aji and huacatay.\n\nNo idea what huacatay is.\n\nI have never seen this before.\n\nNo clue.\n\nNot very familiar with the food here in Peru.\n\nUm, but aside from that the sauce also has\na bit of onions, garlic, milk, fresh cheese,\n\nsome crumbled crackers and peanuts so it should\nbe a bit more crunchy than the one we had\n\nearlier.\n\nSo I'm going to grab a spoon here.\n\nIt is time to serve yourself.\n\nHelp myself.\n\nServe yourself up.\n\nThere we go.\n\nLet's grab a bit more sauce so you can really\ntaste it.\n\nAlright, time to dig in.\n\nYeah.\n\nOh, and one thing worth noting.\n\nIf you don't want to go through the trouble\nof making the sauce from scratch.\n\nYou can go to the supermarket here in Peru\nand they sell these little packs that have\n\nthe powder already pre-made.\n\nAnd you just have to like add a little bit\nof milk and water and viola!\n\nInstant sauce out of the bag.\n\nBut let's try this.\n\nMmmmmm.\n\nSo yeah, so this one is a bit sweeter than\nthe one we had earlier.\n\nA lot sweeter actually.\n\nA lot sweeter.\n\nWow.\n\nIn the past when I've had it at my family's\nplace it is a bit more crunchy.\n\nBecause I guess they don't really chop their\npeanuts that finely so you can still kind\n\nof taste them.\n\nBut this one is very smooth and very creamy.\n\nAnd it is a bit spicier than the Huancaína\nwe had earlier.\n\nSo it is kind of spicy and sweet.\n\nIt is good.\n\nIt is good but I still prefer Papa a la Huancaína.\n\nThat is just a classic.\n\nSo after that potato heavy meal we decided,\nyou know what, we've still got room for dessert.\n\nSo we've ordered this beautiful thang.\n\nIt is basically arroz con leche and mazamorra\nmorada.\n\nSo this would be rice pudding and the other\none is kind of like a purple corn pudding\n\nthat has been thickened with cornstarch.\n\nAnd it has shredded coconut on top, as well\nas cinnamon, so that looks really nice.\n\nAnd the running joke on our channel is that\nthis looks a lot better than what you'd find\n\nat Wongs.\n\nBecause I remember, remember a year ago we\ntried it at Wongs and everyone was horrified.\n\nYeah.\n\nIt was fine.\n\nSo this is a fancier dessert.\n\nMmmm.\n\nStill pipping hot.\n\nOh wow.\n\nThat is good.\n\nA lot better than Wongs huh?\n\nI suppose.\n\nWe had it cold at Wongs.\n\nThis one is like freshly made.\n\nYou can't beat homemade.\n\nSo is it really sweet?\n\nOr?\n\nNot overly sweet but I mean it is like rich\nand creamy.\n\nIt is really nice.\n\nAnd do you like the half and half combo?\n\nMmmmmhmmm.\n\nI wonder if we should just swirl it around.\n\nTime for price point Sam.\n\nIt sure is.\n\nSo that meal came to 81 Soles and I have to\nadmit we're a keeping a couple of secrets\n\nfrom you.\n\nFirst, off we ordered a big salad that we\ndidn't show in the video and the second big\n\nsecret is that I got a second dessert.\n\nThat was one of the best desserts I've had\nin Lima or in Peru.\n\nIt was so good that I didn't even want to\nfilm it.\n\nLike just leave me alone, just let me eat\nit on my own.\n\nBy myself.\n\nI don't want the camera on me.\n\nAlright, so in US dollars what would 81 Soles\nbe?\n\nSo you'd be looking at just over about under\n$25 dollars.\n\nSo yeah.\n\nPretty good value and really tasty.\n\nMan, we are full.\n\nEspecially me I really overate in this meal.\n\nTime to go walk it off.\n\n#eatPERU\n\nSo for today's video we are at a place called\nSanguchisimo and we're going to be eating\n\nsalchipapas by popular demand.\n\nWe had all of these people being like if you're\nin Lima you have to eat salchipapa.\n\nSo we listened to you, we tracked down this\nplace and we're excited to be trying this\n\ndish.\n\nWe've actually ordered two variations of it.\n\nWe're having salchipapa, which is french fries\nwith hot dogs and we're also having choripapas,\n\nwhich is sausage with hot dogs.\n\nAnd we got both portions fully loaded with\ncheese and fried eggs.\n\nSo that is coming.\n\nI'm expecting a lot of food.\n\nSo I also got myself a drink.\n\nThis is a fresh fruit smoothie, it is strawberry,\norange and pineapple.\n\nAnd I haven't had tropical fruits in a really\nlong time.\n\nSo, pretty excited for this.\n\nMmmmm.\n\nWow, that is fresh a little bit tangy.\n\nMmmmmm.\n\nSo good.\n\nAji.\n\nSi.\n\nMuchas gracias.\n\nSo our choripapas and salchipapas have arrived.\n\nWe've got the sausage one and the hot dog\none.\n\nLook at those portions.\n\nThat is a thing of beauty.\n\nAnd this is a street food snack that originated\nin the streets of Lima.\n\nBut now it has spread all over Latin America\nso you can find it in other countries which\n\nis pretty cool.\n\nDifferent variations everywhere.\n\nAnd it comes with four different sausages\nthat we've got here on this plate.\n\nWe've got ketchup, mayo, mustard and of course\naji.\n\nI think the aji is my favorite one.\n\nYes, mine too.\n\nSo we may need to ask for an extra container.\n\nAnd this is like a really nice spicy sauce\nthat you'll find almost everywhere in Peru.\n\nIt is always a staple at the table.\n\nSo yeah, really looking forward to digging\ninto this.\n\nIt looks fantastic.\n\nSo let's just go for it.\n\nSo on top here we have.\n\nLook at all of that cheese!\n\nYeah, that is a lot of cheese and some fried\negg as well.\n\nAnd when we were placing our order they asked\nus do you want your egg like well fried or\n\ndo you want it a little bit runny.\n\nAnd there is nothing that grosses out Sam\nmore than runny eggs.\n\nSo we got ours well done, sunny side up.\n\nSo yeah, I kind of like my eggs runny.\n\nI like them juicy.\n\nI don't like my runny eggs.\n\nIt just grosses me out when the yolk bursts.\n\nSam is always like take it away.\n\nI can't look at the plate.\n\nTake it away.\n\nBut anyways, I've got a little bit of everything\non here.\n\nMy french fry, my hot dog, my egg and cheese.\n\nDip it in the sauce.\n\nAnd yes, let's dip it into the aji.\n\nLoad up on that aji.\n\nThat is a massive bite.\n\nAnd hot.\n\nOwe!\n\nA little messy.\n\nWow.\n\nThat is good.\n\nGive me one minute.\n\nThis is wonderful.\n\nIf I were a kid I feel like I would want to\neat this everyday.\n\nI would be like Mom, please salchipapa for\nlunch.\n\nHahaha.\n\nIt is really good.\n\nIt is really hot.\n\nI just burned my mouth when I took that first\nbite.\n\nBut look at that.\n\nYeah, it has got a lot of ingredients that\nkids would love.\n\nYeah.\n\nYou've got your french fries, you've got your\ncheese, you've got your eggs, you've got your\n\nhot dog, you've got your nice sauces.\n\nThat is ticking off a lot of boxes for sure.\n\nIt is wonderful.\n\nAnd I have to say the aji at this restaurant\nis actually really spicy.\n\nIt is the spiciest which I've had.\n\nI'm very happy with mine.\n\nSo it is now Sam's turn.\n\nAnd he's having the choripapa which has chorizo.\n\nSo this is actually just literally identical\nto the one you're having except that you can\n\nsee right here instead of the hot dog we've\ngot the little slices of chorizo.\n\nSo I'm going to do the same as you, I'm going\nto get some egg, I'm going to get some cheese,\n\nI'm going to get some fries.\n\nIt is already spilling over.\n\nIt is a big portion so I'm going to double\ndip it.\n\nSo let's do the aji and a little bit of ketchup.\n\nOh, I tainted it.\n\nTainted the sauce.\n\nTainted sauce.\n\nOh yeah?\n\nOooh, yeah.\n\nYeah, wow.\n\nThat is really really tasty.\n\nIt is like I'm definitely prefer chorizo to\nhot dog so this one is specifically tailored\n\nfor me.\n\nI love chorizo so this is really tasty and\njust the fries are done to perfection.\n\nThen you add the egg and cheese and those\ntwo different sauces.\n\nYeah, that is really really nice.\n\nYeah, and I'm also glad that we ordered individual\nportions because we were initially thinking\n\noh maybe this will be enough to share.\n\nNope.\n\nBut once we tried it it was like no, we each\nwant our own.\n\nI'll be eating all of this don't you worry.\n\nOkay, so this is what is leftover.\n\nI couldn't finish my fries.\n\nSam did pretty well.\n\nDamage control.\n\nYeah, as I promised I took care of mine.\n\nI'm not going to overeat and eat Audrey's\ntoo but you know what I did a good job over\n\nhere.\n\nOkay, and let's talk about the price for each\nof these.\n\nSo these were 18 Soles.\n\nSo you're looking roughly at five US dollars.\n\nNot bad value, you're going to leave feeling\nstuffed if you finish the whole thing like\n\nI did.\n\nThis is a meal in and of itself.\n\nAbsolutely.\n\nTry it if you're in Peru - especially Lima.\n\nSo it is dinnertime here in Lima and we are\nat a place called La Lucha which speciazlies\n\nin sandwiches so we've ordered a Chicharrón\nsandwich which is like a fried pork.\n\nIt should be really tasty.\n\nWe are waiting for our food to get here.\n\nAnd yeah, let's get started.\n\nSo our food has arrived.\n\nYeah we've got our Pan con Chicharrón.\n\nIt's looking good.\n\nIt looks amazing.\n\nIf you look down here you really get a good\ntour of what we have.\n\nSo we've got a bun and inside it looks like\nwe've got lots of onion.\n\nI'm guessing it is sweet onion.\n\nYeah.\n\nThen we have the fried pork and then the kamote\n- the sweet potato.\n\nExactly.\n\nSo that looks like a pretty awesome sandwich.\n\nLet's try it now.\n\nYes.\n\nAlright, it is my first bite.\n\nMmmm.\n\nIt's so good.\n\nIt's so good.\n\nYou know what really makes a sandwich.\n\nI mean the meat is awesome it is really good\nquality but it is the sweet potato.\n\nI love having sweet potato in my sandwich.\n\nThat's an unusual ingredient but it works\ndoesn't it?\n\nIt does.\n\nLook at that.\n\nOh.\n\nSo it is now my turn to taste the magic.\n\nThe magic in your hands.\n\nWow.\n\nThat is wonderful.\n\nI think my favorite part is actually the onions.\n\nSo are they more sweet?\n\nSweet and I think.\n\nI wonder if it has a little bit of vinegar.\n\nIt's a little sour which I really like.\n\nOh no, lemon.\n\nI think it is lemon drizzled on the onions.\n\nThat is what it tastes like.\n\nMmmmm.\n\nSo so good.\n\nAnd of course we had to get a side order of\nfries.\n\nYeah, because no sandwich would be complete\nwithout a healthy portion of fries.\n\nAnd these are really crispy looking fries\nthat you can actually still have the skin\n\nstill on them.\n\nYeah.\n\nSo we've got three different dunking sauces.\n\nI have no idea what they are.\n\nSo I'm going to try them one by one.\n\nLet's try this one first.\n\nThat's like a tangy tartar sauce.\n\nAnd the fries are really tasty.\n\nYeah, I'm guessing this is ketchup.\n\nYes.\n\nHmmm.\n\nWas it?\n\nHe guessed correctly once again.\n\nBut it is sweeter than North American ketchup.\n\nYeah.\n\nAnd last one - I'm thinking that might be.\n\nI'm going to guess mayo.\n\nGood guess.\n\nYou nailed that.\n\nBingo.\n\nAlright, and to wash it all down I got this\nstrawberry smoothie.\n\nMmmm.\n\nWhich is really like thick and frothy and\nsweet.\n\nYou can tell they use fresh strawberries.\n\nIt's really good.\n\nSo how much was it for that good greasy meal?\n\nAlright, so that delicious feast of a meal\nwas 30 Soles which in the current exchange\n\nrate is actually less than 10 US dollars that\nincluded our huge sandwich, our fries and\n\na strawberry smoothie that was delicious.\n\nSo not bad, right?\n\n#eatPERU\n\nSo it is past twelve noon which I think means\nit is acceptable to get a little boozy.\n\nWe are going to be doing a taste test of Pisco\nSour versus Chilcano.\n\nBoth drinks are made with Pisco but they are\nquite different so those should be coming\n\nsoon.\n\nAnd what goes better with Pisco than a little\nbit of cake.\n\nExactly!\n\nSo we're getting an alfajor and normally it\ncomes in a like a biscuit form but this time\n\napparently it is coming in torta cake size.\n\nSo that is something unique, we've never tried\nthat before so it is going to be pretty cool.\n\nSo the cocktail has arrived.\n\nThis is the Pisco Sour.\n\nYes.\n\nAnd this is my all-time favorite Peruvian\ndrink.\n\nIt is amazing.\n\nI can't wait to try it here.\n\nSo how does it taste?\n\nAs you might imagine.\n\nIt is sour.\n\nBut also quite sweet.\n\nYeah.\n\nSo, the Pisco Sour is made from a number of\ndifferent ingredients so you've got your grape\n\nbrandy the Pisco which actually comes from\nthe town of Pisco here in Peru.\n\nYeah.\n\nThen you've got your egg white on top.\n\nIf you take a look down here you've got your\negg white on top, a little bit of bitter which\n\nis the brown.\n\nNice and frothy.\n\nYes, that is the key.\n\nAnd then here you also have lemon or lime\njuice and often a little bit of syrup added\n\nto give it some extra bit of sugar.\n\nExtra bit of sweet.\n\nSo that is one very sweet cocktail.\n\nVery refreshing on a hot day.\n\nYeah, and this is considered the National\ndrink of Peru.\n\nMixing it all up with my little seahorse.\n\nSo I ordered the Chilcano and this is a cocktail\nthat is made with Pisco, ginger ale and a\n\nlittle bit of lime juice.\n\nThere is a hair.\n\nThere is a hair.\n\nYou know who would really like this?\n\nWould be my Mom.\n\nShe loves ginger ale.\n\nOoh.\n\nThat is a little stronger than I was expecting.\n\nPotent.\n\nPotent.\n\nI was hoping it would be a little bit watered\ndown with all of the ice cubes but no that\n\nis definitely got Pisco in there and you can\ntaste it.\n\nIt burns on the way down.\n\nI might need to help you out with that one\nhuh?\n\nActually, the first time we tried Chilcanos\nit was in Cusco, we thought we were going\n\nto a Pisco museum but when we got there it\nwas actually more like a bar.\n\nSo we ordered I think it was like four different\nChilcanos with different flavors.\n\nSo that was pretty cool.\n\nThis one that I'm having right now is just\nthe classic.\n\nBasically ginger ale, lime and Pisco.\n\nBut you can get fancy and like make strawberry\nones, cinnamon ones and just you know different\n\nflavors.\n\nSo we also got a little bit of dessert to\ngo along with our drinks since we already\n\nhad lunch.\n\nWe sure did.\n\nHow could we miss out on the opportunity to\nhave dessert, right?\n\nSo this is really interesting.\n\nThis is the cake form of a Peruvian alfajor.\n\nMmmmm.\n\nI already started eating mine while you weren't\nlooking.\n\nThat is so good.\n\nI just absolutely love alfajores.\n\nLike we devoured them when we were in Argentina,\nwe liked them here in Peru and to have it\n\nin cake form that is really unique.\n\nLike it has all of these different layers.\n\nYeah, thin layers and it is super crumbly\nand in between each layer you have manjar\n\nblanco, which is kind of like dulce de leche,\nand then icing sugar sprinkled all over top.\n\nYeah, exactly.\n\nAnd there isn't that much manjar blanco in\nbetween each layer so you definitely taste\n\nit but it is not overwhelming.\n\nReally good though.\n\n#eatPERU\n\nIt is lunchtime again here in Lima and today\nwe are going to be trying a traditional dish\n\ncalled Ají de gallina.\n\nThis is probably like one of those national\ndishes that you can find at almost any restaurant.\n\nBut we're eating it at a place called Republica\nwhich makes Peruvian dishes but kind of like\n\nin a casual fast food setting.\n\nSo yeah, it should be interesting.\n\nWe've placed our order and that should be\ncoming soon.\n\nCat friend.\n\nHi, cat friend.\n\nHi.\n\nOkay, so the food is already here.\n\nThat came very quickly.\n\nSo let's have a look at the plate.\n\nThis is Ají de gallina and as you can see\nit is kind of like a chicken stew.\n\nIt is made with shredded chicken and the sauce\nhas a cream, cheese and peanut base.\n\nAnd also the way they thicken this sauce is\nby adding bread crumbs that have been soaked\n\nin either a broth or milk and this is served\nwith rice or boiled potatoes.\n\nAnd the boiled potatoes and kind of hiding\nunderneath all of the chicken here.\n\nOh, we do have boiled potatoes.\n\nWe do.\n\nYeah.\n\nI thought we were just given rice.\n\nSo this is a very hearty meal.\n\nI'm kind of glad we're sharing one plate because\nthere is no way I could eat all of this.\n\nUm, but yeah, let's dig right in.\n\nI'm just going to try it with rice here.\n\nLook at that.\n\nThis looks so good.\n\nThis is one of my favorite ways that chicken\nis prepared here in Peru.\n\nI love this dish.\n\nMmmmhmmm.\n\nAnd, I don't know if I forgot to mention this\nbut another key ingredient is Aji.\n\nThe hot pepper.\n\nBut because it has a cream base it is not\nsuper spicy.\n\nSo I really love this.\n\nLook, they actually gave us aji sauce too.\n\nIn case we want it spicier.\n\nMaybe we should add a little bit.\n\nIn case it wasn't enough.\n\nYeah, just dunk it all over that rice.\n\nI'm not sure if that is how it is done but\nthat is how we do it.\n\nSo let's see if that has more kick now.\n\nAnother quality control bite.\n\nQuality control.\n\nThat is what we call it.\n\nMmmmm.\n\nNow it is spicier.\n\nThat is good.\n\nNice and creamy too?\n\nFeel the burn.\n\nHahaha.\n\nSo it is now Sam's turn to dig in.\n\nYes, my turn.\n\nAnd what is really cool about this dish is\nlike you were saying it is kind of a everyday\n\ndish.\n\nAn everyday part of Peruvian cuisine and this\nis something we've had a lot at your Aunt\n\nand Grandma's house.\n\nOh yes, this is our first time to film it\nbut it is a dish we are very familiar with.\n\nYeah, we've been eating it at least once a\nweek.\n\nAt least.\n\nI'm getting myself a nice big bite here.\n\nFor me it is just the sauce that makes it.\n\nI love the cheese and the cream and peanuts.\n\nThose are all ingredients I really like.\n\nAnd then when you add tender chicken to that\nand a little bit of rice.\n\nThat is just such a winning combo.\n\nAnd to wash this all down what did you get?\n\nI got myself a strawberry smoothie and this\nis oh natural with no sugar added.\n\nSo it is not super sweet but it is healthy.\n\nGood stuff.\n\nTaste those strawberries?\n\nSo we polished that off in like a minute and\na half.\n\nYeah, more like demolished it.\n\nBut what was really cool about this is that\nit tasted homemade even though this is kind\n\nof a fast food type of joint.\n\nThe actual Ají de gallina it tasted homemade.\n\nYeah you could of fooled me.\n\nIt tasted like what we've been eating at my\nfamily's place.\n\nYeah, yeah.\n\nIt was amazing.\n\nAuthentic, delicious, cheap and really tasty.\n\nSo now tell us how much did we spend on that\ndelicious Ají de gallina?\n\nYou know what, it wasn't expensive.\n\nIt was only 14 Soles so in total that was\nfour dollars and fifty cents US.\n\nReally good value and yeah I'd recommend coming\nhere because the food was authentic, homemade\n\nstyle and we're satisfied.\n\nYeah, so this place is called Republica.\n\nYum.\n\n#eatPERU\n\nWell hello.\n\nWe are back in Lima again.\n\nI think this is like the third round.\n\nThe third time?\n\nThird time in the last year.\n\nYeah, so we've been coming here quite often\nand it is lunchtime so we're going to go make\n\na video and today we're going to be doing\na Peruvian fast food.\n\nSo there is a place called Bembos which is\nkind of like a fast food chain like a McDonald's\n\nor Burger King so we're going to go check\nit out and see what kind of burgers they have\n\nthere.\n\nYeah, and they have some specialty burgers\nthat are unique to that chain.\n\nYou'll only find them in Peru.\n\nYes, you'll only find them in Peru.\n\nSo, exciting times.\n\nSo our food is finally ready.\n\nIt is not really fast food over here.\n\nIt probably took like 15 minutes for everything\nto come out.\n\nBut check out those burgers.\n\nWe upgraded to the large size and those are\nmassive.\n\nI think we're going to have trouble just holding\nthem.\n\nSo on the menu they have two burgers that\nare Peruvian.\n\nSo we got a lo pobre which is this one here.\n\nAnd then we also.\n\nLift up that one.\n\nLet's check that out.\n\nThat is like a really thick burger, a fried\negg and we'll see what else once we bite into\n\nit.\n\nAnd this one here is called Huachana.\n\nAnd I think it has some kind of pork.\n\nSo yeah, those are huge.\n\nThose are like some of the biggest burgers\nI've ever seen.\n\nWe also got fries.\n\nHere, they are like spilling over.\n\nAnd for our beverage we got chicha morada\nwhich is a purple corn drink.\n\nVery Peruvian so we had to get it with this\nmeal.\n\nUm, but this might be in soda form actually.\n\nI don't think it is just juice.\n\nYeah, and we got some special sauces too.\n\nAnd some sauces.\n\nI got a little bit of ketchup but I mostly\nloaded up on this - it is called aji and it\n\nis a spicy sauce.\n\nWe like our spice so we've got two little\npots of those.\n\nNow let's dig in.\n\nOkay, so Sam is up first.\n\nHis is hamburguesa a lo pobre.\n\nYes, and it gets its name from the a lo pobre.\n\nLomo a lo pobre which is a Peruvian dish that\nis really popular.\n\nIt is basically a steak with a fried egg on\ntop.\n\nYeah, exactly.\n\nSo we've got tonnes of mayo on here.\n\nWe've got a fried egg and one of the cool\ningredients it looks like we've got some fried\n\nplantain too.\n\nOh, wow.\n\nOh man, and then we've got the veggies on\nthe bottom.\n\nMan, that is so thick.\n\nIt is massive.\n\nI want to see you bite into it.\n\nMmmmm.\n\nThat was a big bite.\n\nYeah, that is a nice burger.\n\nThat is a very thick piece of patty.\n\nPiece of meat on there.\n\nAnd it is good quality too.\n\nI mean it is a fast food style burger but\nI would say this is more like a premium type\n\nof burger.\n\nA premium type of fast food.\n\nReally really good and the egg is a nice addition.\n\nAnd wow, those fried bananas, it gives it\na little bit of extra juiciness.\n\nI really like it.\n\nWant to take a second bite?\n\nJust for research purposes, you know.\n\nResearch.\n\nTo make sure you like it a second time around.\n\nSome extra plantain.\n\nMmmmm.\n\nOh, yeah.\n\nSatisfied boy over here.\n\nOkay, so it is time for mine.\n\nThis one is Huachana.\n\nI had never heard of this before up until\nthis morning.\n\nAnd I was trying to do a little bit of research\nonline and it would appear that Hauchana is\n\nkind of like the stuffing for a sausage, a\npork sausage.\n\nThat is what I got out of it.\n\nIt also has these crispy little fries.\n\nI'm not sure what these are called in English\nbut I know you can buy it as a snack.\n\nKind of like crisps or chips.\n\nAnd what else is in there?\n\nSome lettuce.\n\nSo let's just dig in.\n\nThis is huge.\n\nI don't know how I'm going to bite into it.\n\nNom, nom, nom.\n\nMmmmm.\n\nThat is a big burger.\n\nWow.\n\nYeah, really juicy.\n\nI'm not entirely sure.\n\nI'm still not sure if this is pork or what.\n\nThis orange stuff but it is really spicy.\n\nSo I like that.\n\nIt gives it a bit of extra flavor.\n\nAnd honestly I feel like you can come to Bembos\nand just order the regular size burger and\n\nthat would be enough.\n\nI feel like the large is enough for two people.\n\nHahaha.\n\nWe're going to struggle to finish these.\n\nYeah, but it is also kind of cool how this\nhas chips in it.\n\nI don't think I've ever had a burger.\n\nA hamburger with chips.\n\nLike crispy chips.\n\nMmmmm.\n\nGood stuff.\n\nI'm usually not a huge fan of fast food.\n\nSam had to convince me to come here but I'm\nglad I did.\n\nOkay, french fry taste test.\n\nSo one dunked in ketchup and one dunked in\nthe aji sauce.\n\nOh la lah.\n\nI'll try that ketchup first.\n\nMmmm.\n\nIt's good.\n\nYeah, it is you know your classic fast food\nfrench fry with ketchup.\n\nI find that it is extra salty here.\n\nYeah, they really loaded up on the salt which\nwe like.\n\nSalt and grease.\n\nMmmm.\n\nMmmmmm.\n\nWow, now that is a unique sauce and it is\nspicy and it has got a real tang.\n\nThat is good.\n\nI've never had this sauce come to think of\nit.\n\nThis is my first time to try it and I instantly\nlike it.\n\nSo it is cool, I'm glad that you got us a\nsecond thing of it.\n\nYeah.\n\nAnd now it is time for the beverage.\n\nChicha morada.\n\nMmmm.\n\nThat is nice.\n\nSo okay, I thought it was going to be kind\nof like a fizzy soda drink since we're at\n\na fast food chain.\n\nBut it is actually the juice.\n\nthe proper juice.\n\nThe purple corn juice.\n\nSo if you want to have a look inside that\nis what it looks like.\n\nAnd yeah, it doesn't taste like corn so don't\nbe scared if you come to Peru and you're like\n\nthey're drinking corn juice.\n\nIt is really sweet.\n\nAnd it also very refreshing on a hot day.\n\nIt sure is.\n\nChicha!\n\nSo someone still had enough room for dessert.\n\nI don't know how that is possible.\n\nNot really.\n\nWe're doing this for you guys.\n\nWe're stuffed.\n\nFor the taste test.\n\nWe're doing this for the taste test.\n\nSo we got a Doña Pep ice cream.\n\nAnd this is the Doña Pep.\n\nIt is kind of like a cookie covered in chocolate\nwith sprinkles.\n\nYes, and then down here we have your classic\nsoft serve ice cream which appears to have\n\nsome sparkles in it.\n\nSo, let's try those.\n\nSprinkles and fudge.\n\nWow.\n\nHe approves.\n\nHe approves the dessert.\n\nThat is a nice way to end things off.\n\nYeah, with something sweet.\n\nIt looks like such a magical dessert with\nall those sprinkles.\n\nLook at that.\n\nSo that was a super filling fast food lunch.\n\nWhat did you think of Peruvian fast food at\nBembos?\n\nYeah, it was like so much bigger than I thought\nit would be.\n\nIt was a massive burger.\n\nI'm just so stuffed I think I need a siesta\nnow.\n\nAnd I thought the ingredients were really\ncool.\n\nHaving things like plantain in a hamburger.\n\nReally unique things that I would have never\nconsidered putting in a burger.\n\nIt was pretty awesome.\n\nAnd price point.\n\nPrice point was forty five Soles which is\nabout $12 or 13 USD dollars right now.\n\nSo that included the two massive burgers,\nthe fries, the chicha morada and the ice cream.\n\nSo yeah, pretty good value and it is time\nfor us to go take a nap.\n\nOkay, let's got to the apartment for a siesta.", "srt": "1\n00:00:09,920 --> 00:00:17,610\nSo the plan for today's dinner was to track\ndown some Cuy which is like grilled Guinea\n\n2\n00:00:17,610 --> 00:00:20,080\npig; however, we ran into some trouble.\n\n3\n00:00:20,080 --> 00:00:25,310\nThe first restaurant was closed and the second\none is not able to prepare it mid-afternoon\n\n4\n00:00:25,310 --> 00:00:27,610\nbecause they are making bread in their oven.\n\n5\n00:00:27,610 --> 00:00:31,550\nSo instead today we're going to be trying\nsome traditional food from Cusco.\n\n6\n00:00:31,550 --> 00:00:34,620\nSo we've placed our order and we're waiting\nfor our food to arrive.\n\n7\n00:00:34,620 --> 00:00:39,199\nI'm not entirely sure what to expect because\nI've never really tried food from this region.\n\n8\n00:00:39,199 --> 00:00:42,699\nWe've been eating light meals since we got\nto Cuzco just because we're trying to deal\n\n9\n00:00:42,699 --> 00:00:47,320\nwith the altitude sickness, so yeah, this\nis our first day that we're ready for our\n\n10\n00:00:47,320 --> 00:00:53,290\nbig hearty meal.\n\n11\n00:00:53,290 --> 00:01:02,650\nSo until the meal arrives you've got some\nnice bread rolls in your hand.\n\n12\n00:01:02,650 --> 00:01:06,000\nYeah, these were freshly baked in the oven\nand can't wait to try them.\n\n13\n00:01:06,000 --> 00:01:08,080\nWe have two different kinds of spicy sauces.\n\n14\n00:01:08,080 --> 00:01:13,080\nThey're both called 'aji' sauces, so let's\ntake a look down here and we're going to dunk\n\n15\n00:01:13,080 --> 00:01:14,080\nit in.\n\n16\n00:01:14,080 --> 00:01:16,009\nActually there is spoons so I can do it a\nlittle more civilized I suppose.\n\n17\n00:01:16,009 --> 00:01:23,450\nAnd I will put a little bit of red and a bit\nof green.\n\n18\n00:01:23,450 --> 00:01:24,550\nWhy not.\n\n19\n00:01:24,550 --> 00:01:26,200\nLet's try that.\n\n20\n00:01:26,200 --> 00:01:27,200\nMmmm.\n\n21\n00:01:27,200 --> 00:01:28,200\nIs that burning your mouth?\n\n22\n00:01:28,200 --> 00:01:30,259\nIs your mouth on fire at the moment?\n\n23\n00:01:30,259 --> 00:01:32,073\nYeah, I'm tasting more of the sauce than the\nbread.\n\n24\n00:01:32,073 --> 00:01:33,073\nBut the bread is good.\n\n25\n00:01:33,073 --> 00:01:35,549\nIt is melting in my mouth.\n\n26\n00:01:35,549 --> 00:01:38,040\nAnd it was made in the oven right behind you.\n\n27\n00:01:38,040 --> 00:01:39,270\nRight over there.\n\n28\n00:01:39,270 --> 00:01:40,500\nRight over there.\n\n29\n00:01:40,500 --> 00:01:41,500\nFancy.\n\n30\n00:01:41,500 --> 00:01:50,250\nSo my meal has arrived.\n\n31\n00:01:50,250 --> 00:01:55,049\nI ordered a soup and I'm having something\ncalled Chayro wsqueño and if you have a look\n\n32\n00:01:55,049 --> 00:02:01,399\ndown over here it is basically a soup with\nlamb and Andean greens.\n\n33\n00:02:01,399 --> 00:02:04,079\nI'm not sure what kind of greens those would\nbe.\n\n34\n00:02:04,079 --> 00:02:06,130\nIt kind of looks like barley.\n\n35\n00:02:06,130 --> 00:02:08,750\nUm, there might be some Quinoa in there.\n\n36\n00:02:08,750 --> 00:02:13,760\nI don't really know but it is really hearty\nand you can see it has potatoes and carrots\n\n37\n00:02:13,760 --> 00:02:18,209\nand celery and it looks really really good.\n\n38\n00:02:18,209 --> 00:02:21,870\nSo let's try it.\n\n39\n00:02:21,870 --> 00:02:24,129\nMmmm.\n\n40\n00:02:24,129 --> 00:02:26,390\nOh.\n\n41\n00:02:26,390 --> 00:02:28,650\nWow!\n\n42\n00:02:28,650 --> 00:02:34,250\nThat's like a nice thick flavorful soup.\n\n43\n00:02:34,250 --> 00:02:38,599\nUm, I can't really tell what these little\ngreen leaves are.\n\n44\n00:02:38,599 --> 00:02:39,970\nI wonder if it is parsley or cilantro.\n\n45\n00:02:39,970 --> 00:02:40,970\nMmmm.\n\n46\n00:02:40,970 --> 00:02:47,379\nBut it is \nreally nice.\n\n47\n00:02:47,379 --> 00:02:51,760\nI like that is has a really thick texture\nbecause of the potato that breaks apart and\n\n48\n00:02:51,760 --> 00:02:54,239\nyou obviously have the grains and the meat.\n\n49\n00:02:54,239 --> 00:02:56,390\nI still haven't tried the meat.\n\n50\n00:02:56,390 --> 00:02:59,480\nHere is my lamb.\n\n51\n00:02:59,480 --> 00:03:04,940\nSo yeah, that is really nice.\n\n52\n00:03:04,940 --> 00:03:09,400\nIt's the kind of dish you want to order on\na really cold day to warm you up.\n\n53\n00:03:09,400 --> 00:03:14,480\nAnd I like that it is served in a nice cute\nlittle bowl that you can warm up your hands.\n\n54\n00:03:14,480 --> 00:03:18,150\nI'm a little bit chilly in case you can't\ntell.\n\n55\n00:03:18,150 --> 00:03:20,849\nSo yeah, good soup.\n\n56\n00:03:20,849 --> 00:03:25,579\nAnd you ordered something called Pachapapa\nand we're not entirely sure if that is a name\n\n57\n00:03:25,579 --> 00:03:29,150\nthat the restaurant gave to the meal or if\nthat is really what the meal is called in\n\n58\n00:03:29,150 --> 00:03:30,299\nthis part of Peru.\n\n59\n00:03:30,299 --> 00:03:34,730\nYeah, we have no idea we just came to this\nrestaurant, ordered it on a whim and so what\n\n60\n00:03:34,730 --> 00:03:38,780\nI'm thrilled about is that if we take a look\nat our my plate is that I've got a lot of\n\n61\n00:03:38,780 --> 00:03:39,780\ndifferent stuff going on.\n\n62\n00:03:39,780 --> 00:03:43,939\nI've got a salad, I've got the meat, I've\ngot the tamale, I've got potatoes covered\n\n63\n00:03:43,939 --> 00:03:47,430\nin cheese and I have some kind of stuffed\npepper.\n\n64\n00:03:47,430 --> 00:03:52,659\nBut being the carnivore that I am I think\nI will try the meat first.\n\n65\n00:03:52,659 --> 00:03:53,940\nAnd can you tell us what kind of meat this\nis?\n\n66\n00:03:53,940 --> 00:03:56,420\nBecause it is not beef.\n\n67\n00:03:56,420 --> 00:03:59,650\nYeah, it is Alpaca meat.\n\n68\n00:03:59,650 --> 00:04:00,650\nAlpaca?\n\n69\n00:04:00,650 --> 00:04:01,650\nIndeed!\n\n70\n00:04:01,650 --> 00:04:02,650\nSo pretty special.\n\n71\n00:04:02,650 --> 00:04:03,650\nDig in.\n\n72\n00:04:03,650 --> 00:04:05,010\nI've never tried Alpaca before.\n\n73\n00:04:05,010 --> 00:04:08,409\nDoes it taste like beef?\n\n74\n00:04:08,409 --> 00:04:10,450\nChicken or fish?\n\n75\n00:04:10,450 --> 00:04:14,959\nIt tastes something like of in between chicken\nand beef.\n\n76\n00:04:14,959 --> 00:04:19,690\nThis particular cut is really tender and it\nhas a lot of seasonings on it so it is quite\n\n77\n00:04:19,690 --> 00:04:20,690\ngood.\n\n78\n00:04:20,690 --> 00:04:23,410\nIt's not as game-y as I thought it would be.\n\n79\n00:04:23,410 --> 00:04:26,510\nAlright, time to try my tamale.\n\n80\n00:04:26,510 --> 00:04:29,140\nAnd the tamale is made with corn.\n\n81\n00:04:29,140 --> 00:04:30,140\nMmmm.\n\n82\n00:04:30,140 --> 00:04:31,860\nYellow corn.\n\n83\n00:04:31,860 --> 00:04:34,130\nThat's one of the best tamales I've ever had.\n\n84\n00:04:34,130 --> 00:04:35,310\nI think it's got cheese.\n\n85\n00:04:35,310 --> 00:04:37,000\nYeah, it's got cheese in there.\n\n86\n00:04:37,000 --> 00:04:38,000\nMmmm.\n\n87\n00:04:38,000 --> 00:04:39,000\nOh, my.\n\n88\n00:04:39,000 --> 00:04:40,110\nI have food envy all of a sudden.\n\n89\n00:04:40,110 --> 00:04:41,170\nThat is so good.\n\n90\n00:04:41,170 --> 00:04:43,000\nYou better hope I share with you.\n\n91\n00:04:43,000 --> 00:04:51,470\nOkay, so my kind husband is willing to share\nthis stuffed pepper which I was told has beef\n\n92\n00:04:51,470 --> 00:04:53,920\nand vegetables and melted cheese on top.\n\n93\n00:04:53,920 --> 00:04:59,650\nSo let's take a good chunk since he's in the\nmood to share.\n\n94\n00:04:59,650 --> 00:05:02,950\nIt's not so much I'm in the mood to share.\n\n95\n00:05:02,950 --> 00:05:07,970\nI'm just not sure I can eat it all myself.\n\n96\n00:05:07,970 --> 00:05:08,970\nMmmmm.\n\n97\n00:05:08,970 --> 00:05:13,340\nThat's like ground beef and man that is actually\nspicy.\n\n98\n00:05:13,340 --> 00:05:16,440\nMy tongue is on fire right now.\n\n99\n00:05:16,440 --> 00:05:21,020\nBut it is tasty obviously because I'm still\nchewing.\n\n100\n00:05:21,020 --> 00:05:24,230\nBut yeah, nice.\n\n101\n00:05:24,230 --> 00:05:29,480\nI like that you have a very full plate and\nyou get to sample a little bit of everything.\n\n102\n00:05:29,480 --> 00:05:34,470\nSo we tried to make this as authentic of a\nmeal in Cusco as we possibly could, so I got\n\n103\n00:05:34,470 --> 00:05:36,480\nmy Cusqueña beer.\n\n104\n00:05:36,480 --> 00:05:45,450\nAnd tomorrow we're going to try and find Cuy.\n\n105\n00:05:45,450 --> 00:05:52,670\n#eatPERU\n\n106\n00:05:52,670 --> 00:06:02,590\nSo for today's lunch in Lima we are going\nto be having Chifa.\n\n107\n00:06:02,590 --> 00:06:06,130\nAnd that is basically Chinese food with a\nPeruvian twist.\n\n108\n00:06:06,130 --> 00:06:10,460\nSo you know how we always visit a country\nmaybe even Canada or the US and you go to\n\n109\n00:06:10,460 --> 00:06:14,300\na Chinese buffet and you're like mmmm this\nis delicious and then you go to China and\n\n110\n00:06:14,300 --> 00:06:17,400\nyou can't find any of the dishes you had at\na Chinese buffet.\n\n111\n00:06:17,400 --> 00:06:22,630\nThat is because Chinese food really varies\nfrom one country to the next because incorporate\n\n112\n00:06:22,630 --> 00:06:26,010\nyou know their spices and their cooking styles.\n\n113\n00:06:26,010 --> 00:06:28,940\nSo Peruvian Chinese food is quite distinct.\n\n114\n00:06:28,940 --> 00:06:32,090\nWe're going to be eating Chifa which literally\nmeans to eat rice.\n\n115\n00:06:32,090 --> 00:06:36,830\nSo yeah, we've ordered a lot of food that\nis going to be coming soon and it should be\n\n116\n00:06:36,830 --> 00:06:37,830\ninteresting.\n\n117\n00:06:37,830 --> 00:06:40,960\nPeruvian Chinese food.\n\n118\n00:06:40,960 --> 00:06:42,770\nSo our appetizers have arrived.\n\n119\n00:06:42,770 --> 00:06:43,770\nThey sure have.\n\n120\n00:06:43,770 --> 00:06:47,270\nAnd I'm just dividing up the wanton soup.\n\n121\n00:06:47,270 --> 00:06:50,190\nWe got chicken wontons.\n\n122\n00:06:50,190 --> 00:06:52,970\nActually no, we have pieces of chicken here.\n\n123\n00:06:52,970 --> 00:06:54,210\nI'm not sure what is inside the wantans.\n\n124\n00:06:54,210 --> 00:06:56,280\nThat is going to be a surprise.\n\n125\n00:06:56,280 --> 00:06:58,650\nSo it is chicken plus wontons.\n\n126\n00:06:58,650 --> 00:07:08,840\nYeah, we're sharing because we ordered a lot\nof food and I have a feeling I may not be\n\n127\n00:07:08,840 --> 00:07:09,840\nable to finish all of this myself.\n\n128\n00:07:09,840 --> 00:07:10,840\nOh, and it just keeps on arriving.\n\n129\n00:07:10,840 --> 00:07:11,840\nThis is just appetizers.\n\n130\n00:07:11,840 --> 00:07:15,440\nOkay, so Sam is going to begin with the wanton\nsoup over there.\n\n131\n00:07:15,440 --> 00:07:21,881\nYes, and if there is one dish that we always\ntend to order when we get Chinese food, basically\n\n132\n00:07:21,881 --> 00:07:27,280\nanywhere in the world, if wanton soup is on\nthe menu we're ordering it.\n\n133\n00:07:27,280 --> 00:07:30,640\nSo I can't wait to try this.\n\n134\n00:07:30,640 --> 00:07:31,820\nThese are huge wantons.\n\n135\n00:07:31,820 --> 00:07:34,380\nThat is a huge noodle.\n\n136\n00:07:34,380 --> 00:07:38,040\nIt is like spilling over the spoon.\n\n137\n00:07:38,040 --> 00:07:39,040\nYeah.\n\n138\n00:07:39,040 --> 00:07:40,040\nDon't burn yourself.\n\n139\n00:07:40,040 --> 00:07:41,040\nMmmm.\n\n140\n00:07:41,040 --> 00:07:42,040\nYeah, that is a good wanton.\n\n141\n00:07:42,040 --> 00:07:45,430\nYeah, I'm guessing the filling might have\nsome pork and a little bit of vegetables inside\n\n142\n00:07:45,430 --> 00:07:46,430\nof it.\n\n143\n00:07:46,430 --> 00:07:48,630\nYeah, and the soup has lots of slices of chicken.\n\n144\n00:07:48,630 --> 00:07:50,250\nYes, want to show us those?\n\n145\n00:07:50,250 --> 00:07:51,250\nCheck out this.\n\n146\n00:07:51,250 --> 00:07:52,620\nBig slices of chicken too.\n\n147\n00:07:52,620 --> 00:07:56,210\nThis is going to be a good meal.\n\n148\n00:07:56,210 --> 00:07:58,190\nSo I'm still working on my wanton soup.\n\n149\n00:07:58,190 --> 00:08:07,030\nAnd as you can probably tell I added lots\nof soy sauce to make it a little bit more\n\n150\n00:08:07,030 --> 00:08:08,280\nsalty.\n\n151\n00:08:08,280 --> 00:08:13,930\nAnd another cool thing, I've never had wanton\nsoup with cabbage.\n\n152\n00:08:13,930 --> 00:08:15,320\nThis has some big leafy cabbage in here.\n\n153\n00:08:15,320 --> 00:08:16,320\nShow us some of that cabbage.\n\n154\n00:08:16,320 --> 00:08:17,320\nOh wow.\n\n155\n00:08:17,320 --> 00:08:18,820\nI'm trying to lift it in my spoon.\n\n156\n00:08:18,820 --> 00:08:20,990\nLook at all of that.\n\n157\n00:08:20,990 --> 00:08:21,990\nMassive.\n\n158\n00:08:21,990 --> 00:08:22,990\nYeah.\n\n159\n00:08:22,990 --> 00:08:23,990\nSo time for appetizers.\n\n160\n00:08:23,990 --> 00:08:28,280\nYes, so I am trying the deep-fried spring\nrolls.\n\n161\n00:08:28,280 --> 00:08:32,460\nAnd these come with a unique, I think this\nis kind of like a lemon sauce.\n\n162\n00:08:32,460 --> 00:08:33,460\nYeah.\n\n163\n00:08:33,460 --> 00:08:38,930\nAnd what is pretty cool about these is that\nthey have chicken and vegetables inside.\n\n164\n00:08:38,930 --> 00:08:42,629\nSo let's try them.\n\n165\n00:08:42,629 --> 00:08:43,629\nMmmm.\n\n166\n00:08:43,629 --> 00:08:44,629\nWow!\n\n167\n00:08:44,629 --> 00:08:50,410\nI've never had spring rolls with a lemon sauce\nand I have to say I like it even more than\n\n168\n00:08:50,410 --> 00:08:51,410\na soy or a plum sauce.\n\n169\n00:08:51,410 --> 00:08:54,620\nThis is really really adds a lot of tang and\nsourness to it.\n\n170\n00:08:54,620 --> 00:08:59,399\nAnd what is awesome about these is that you\ncan tell they've been like freshly made.\n\n171\n00:08:59,399 --> 00:09:04,250\nLike they are so crispy, pipping hot and they're\njust amazing.\n\n172\n00:09:04,250 --> 00:09:05,460\nThis is really really tasty.\n\n173\n00:09:05,460 --> 00:09:06,490\nAnd let's see.\n\n174\n00:09:06,490 --> 00:09:08,389\nWhat else do we have here.\n\n175\n00:09:08,389 --> 00:09:09,680\nWhat are these?\n\n176\n00:09:09,680 --> 00:09:13,970\nBecause if our wanton soup wasn't enough we\nalso got deep-fried wantons.\n\n177\n00:09:13,970 --> 00:09:14,970\nYeah.\n\n178\n00:09:14,970 --> 00:09:19,871\nAnd this comes in a red sauce and this is\nmuch thicker.\n\n179\n00:09:19,871 --> 00:09:21,649\nThat is going to be a little bit sweet and\nsour.\n\n180\n00:09:21,649 --> 00:09:22,649\nSo crispy.\n\n181\n00:09:22,649 --> 00:09:23,649\nMmmm.\n\n182\n00:09:23,649 --> 00:09:24,649\nSo crispy.\n\n183\n00:09:24,649 --> 00:09:27,220\nSo good.\n\n184\n00:09:27,220 --> 00:09:31,550\nAnd that sauce really makes it.\n\n185\n00:09:31,550 --> 00:09:35,560\nAnd I can taste the beef in here too.\n\n186\n00:09:35,560 --> 00:09:37,580\nYum.\n\n187\n00:09:37,580 --> 00:09:39,610\nYum.\n\n188\n00:09:39,610 --> 00:09:41,630\nYum.\n\n189\n00:09:41,630 --> 00:09:51,839\nSo we are now making our way over to the mains.\n\n190\n00:09:51,839 --> 00:09:57,050\nYes, this is called Chancho Cruyoc or as we\ncall it in English sweet and sour breaded\n\n191\n00:09:57,050 --> 00:09:58,050\npork.\n\n192\n00:09:58,050 --> 00:10:02,839\nAnd this was the must have dish that I insisted\non us ordering.\n\n193\n00:10:02,839 --> 00:10:06,730\nYeah, so basically it comes in a sweet and\nsour sauce.\n\n194\n00:10:06,730 --> 00:10:11,970\nThe pork has been breaded and what is unique\nabout this one here is that yes it sometimes\n\n195\n00:10:11,970 --> 00:10:15,660\ncomes with pineapple but over at this restaurant\nit comes with peach as well.\n\n196\n00:10:15,660 --> 00:10:18,610\nSo I've got a piece of pineapple and peach.\n\n197\n00:10:18,610 --> 00:10:21,589\nAnd look at the sesame seeds on that.\n\n198\n00:10:21,589 --> 00:10:25,320\nAlright, time to try that.\n\n199\n00:10:25,320 --> 00:10:31,830\nSo I'm trying that with peach.\n\n200\n00:10:31,830 --> 00:10:34,000\nThat's awesome.\n\n201\n00:10:34,000 --> 00:10:38,899\nThat is one of my favorite Chinese dishes\nanywhere in the world.\n\n202\n00:10:38,899 --> 00:10:42,269\nThey do it really well here in Peru Chifa\nstyle.\n\n203\n00:10:42,269 --> 00:10:49,499\nIt is just so sweet, so sour and then to have\nthat extra bit of fruit added really adds\n\n204\n00:10:49,499 --> 00:10:52,730\nan extra element of juiciness.\n\n205\n00:10:52,730 --> 00:10:53,730\nJust delicious.\n\n206\n00:10:53,730 --> 00:10:56,610\nOkay, next up we've got a breaded chicken\ndish.\n\n207\n00:10:56,610 --> 00:10:57,970\nWhat is that one called?\n\n208\n00:10:57,970 --> 00:11:00,420\nSo this one is Chi Jau Kay.\n\n209\n00:11:00,420 --> 00:11:08,889\nAnd I'm starting to get full already but we're\njust starting on the mains so making room.\n\n210\n00:11:08,889 --> 00:11:13,209\nA big piece.\n\n211\n00:11:13,209 --> 00:11:14,649\nMmmmm.\n\n212\n00:11:14,649 --> 00:11:16,089\nOkay.\n\n213\n00:11:16,089 --> 00:11:23,389\nYeah, so it is like breaded chicken kind of\nlike with a chop suey sauce.\n\n214\n00:11:23,389 --> 00:11:27,720\nIt is very light it doesn't have a strong\nflavor and it is kind of a thicker sauce as\n\n215\n00:11:27,720 --> 00:11:28,720\nwell.\n\n216\n00:11:28,720 --> 00:11:29,720\nAnd I do like it.\n\n217\n00:11:29,720 --> 00:11:31,399\nYou can really taste the chicken.\n\n218\n00:11:31,399 --> 00:11:32,959\nThe fried breaded chicken.\n\n219\n00:11:32,959 --> 00:11:36,769\nSo yeah, I think this is the type of dish\nthat works for most people.\n\n220\n00:11:36,769 --> 00:11:38,540\nYou know, easy to like.\n\n221\n00:11:38,540 --> 00:11:43,240\nIf you like fried chicken you're probably\ngoing to like this.\n\n222\n00:11:43,240 --> 00:11:46,040\nSo next up.\n\n223\n00:11:46,040 --> 00:11:48,760\nAnd no Chifa meal would be complete without\nfried rice.\n\n224\n00:11:48,760 --> 00:11:53,339\nSo we have something called chaufa de pollo.\n\n225\n00:11:53,339 --> 00:11:55,490\nAnd here is the pollo.\n\n226\n00:11:55,490 --> 00:12:01,870\nYou can see the pieces of chicken.\n\n227\n00:12:01,870 --> 00:12:02,870\nMmmmmm.\n\n228\n00:12:02,870 --> 00:12:03,870\nThat is good.\n\n229\n00:12:03,870 --> 00:12:04,870\nYeah?\n\n230\n00:12:04,870 --> 00:12:05,870\nOh, yeah.\n\n231\n00:12:05,870 --> 00:12:06,870\nYou can really taste the chicken.\n\n232\n00:12:06,870 --> 00:12:08,749\nThere is also a bit of fried egg and a little\nbit of spring onions cut up in there too.\n\n233\n00:12:08,749 --> 00:12:10,329\nLet's have a closer look at that.\n\n234\n00:12:10,329 --> 00:12:13,010\nSo, yeah, you can see all of the ingredients\nin there.\n\n235\n00:12:13,010 --> 00:12:18,459\nAnd it is really nice having this rice because\nyou can like put it on to your plate and then\n\n236\n00:12:18,459 --> 00:12:23,170\nif you're adding these other dishes it helps\nlike sop up the sauce and that is my favorite\n\n237\n00:12:23,170 --> 00:12:24,410\npart.\n\n238\n00:12:24,410 --> 00:12:45,600\nAnd of course no meal at a Chinese restaurant\nwould be complete without a pot of tea to\n\n239\n00:12:45,600 --> 00:12:46,600\nhelp you digest all of it.\n\n240\n00:12:46,600 --> 00:12:47,600\nMmmmm.\n\n241\n00:12:47,600 --> 00:12:48,600\nThat is Jasmine tea.\n\n242\n00:12:48,600 --> 00:12:49,600\nI just asked for tea.\n\n243\n00:12:49,600 --> 00:12:50,600\nI didn't specify but this is great.\n\n244\n00:12:50,600 --> 00:12:51,600\nThat is awesome.\n\n245\n00:12:51,600 --> 00:12:54,680\nBecause you know Chinese food and Chifa tends\nto be quite greasy.\n\n246\n00:12:54,680 --> 00:12:55,680\nYes.\n\n247\n00:12:55,680 --> 00:12:57,670\nAnd this really helps to aid with the digestion.\n\n248\n00:12:57,670 --> 00:13:01,740\nAlright, so what did you think of Chifa?\n\n249\n00:13:01,740 --> 00:13:03,240\nChinese food in Peru.\n\n250\n00:13:03,240 --> 00:13:05,339\nAbsolutely loved it.\n\n251\n00:13:05,339 --> 00:13:06,389\nLove Chinese Peruvian food.\n\n252\n00:13:06,389 --> 00:13:10,620\nI think it is some of the best Chinese food\nI've ever had anywhere.\n\n253\n00:13:10,620 --> 00:13:13,009\nAnd it just has a very strong influence.\n\n254\n00:13:13,009 --> 00:13:18,110\nThere was a lot of Chinese immigrants who\ncame from the province of Guangdong and they\n\n255\n00:13:18,110 --> 00:13:20,279\nbrought their cuisine over here.\n\n256\n00:13:20,279 --> 00:13:24,660\nAnd over time it has become a fusion cuisine\nwith Peruvian influences.\n\n257\n00:13:24,660 --> 00:13:27,129\nSo I absolutely love it.\n\n258\n00:13:27,129 --> 00:13:29,019\nAnd here is a fun fact.\n\n259\n00:13:29,019 --> 00:13:32,240\nIn Lima alone there is over 6000 Chifa restaurants.\n\n260\n00:13:32,240 --> 00:13:35,529\nSo anywhere you are in this city you can get\nChifa.\n\n261\n00:13:35,529 --> 00:13:40,360\nObviously, one of the best places to get Chifa\nis Chinatown but you can be anywhere in the\n\n262\n00:13:40,360 --> 00:13:41,360\ncity.\n\n263\n00:13:41,360 --> 00:13:42,740\nWe're having our meal here in Miraflores.\n\n264\n00:13:42,740 --> 00:13:47,800\nSo you can be anywhere in Lima and you can\nfind yourself some awesome authentic Chinese\n\n265\n00:13:47,800 --> 00:13:48,889\nPeruvian food.\n\n266\n00:13:48,889 --> 00:13:49,889\nMmmm.\n\n267\n00:13:49,889 --> 00:13:51,850\nAnd you know what I think the food beat us.\n\n268\n00:13:51,850 --> 00:13:53,149\nWe may have ordered a bit too much.\n\n269\n00:13:53,149 --> 00:13:54,700\nOh yeah, we still have some leftover.\n\n270\n00:13:54,700 --> 00:13:56,410\nWe're going to have some dinner.\n\n271\n00:13:56,410 --> 00:13:57,970\nSome dinner to take home.\n\n272\n00:13:57,970 --> 00:14:00,430\nSo it is now time for price point.\n\n273\n00:14:00,430 --> 00:14:02,420\nHow much was all that food?\n\n274\n00:14:02,420 --> 00:14:06,040\nYeah, so that came to 101 Soles.\n\n275\n00:14:06,040 --> 00:14:11,240\nSo, not the cheapest meal but when you consider\nhow much we ordered and that we're basically\n\n276\n00:14:11,240 --> 00:14:13,509\ntaking home our dinner not too bad of a value.\n\n277\n00:14:13,509 --> 00:14:16,740\nThat was still under $30 US dollars for all\nof that food.\n\n278\n00:14:16,740 --> 00:14:21,279\nAnd what we're going to do is since because\nwe ordered so much food we are going to put\n\n279\n00:14:21,279 --> 00:14:25,250\nthe description of the food right at the end\nof this video.\n\n280\n00:14:25,250 --> 00:14:27,730\nWe'll see you for the next time.\n\n281\n00:14:27,730 --> 00:14:28,879\nAnd here is our takeout.\n\n282\n00:14:28,879 --> 00:14:29,879\nOur takeaway.\n\n283\n00:14:29,879 --> 00:14:44,230\nSee you next time for another Peruvian food\nvideo.\n\n284\n00:14:44,230 --> 00:14:50,910\n#eatPERU\n\n285\n00:14:50,910 --> 00:14:54,769\nSo if this place looks familiar it is because\nwe've made a video here once before.\n\n286\n00:14:54,769 --> 00:14:59,249\nAnd to be honest we come to this restaurant\npretty often whenever we're in Lima.\n\n287\n00:14:59,249 --> 00:15:05,360\nThis place is called Punto Azul and they make\na delicious ceviche and some pretty tasty\n\n288\n00:15:05,360 --> 00:15:06,360\ndishes that we're going to be sampling today.\n\n289\n00:15:06,360 --> 00:15:10,250\nWe're actually ordering all of our favorite\ndishes at this restaurant, so it should be\n\n290\n00:15:10,250 --> 00:15:11,790\na tasty meal.\n\n291\n00:15:11,790 --> 00:15:14,319\nSo as Audrey mentioned we're going all out.\n\n292\n00:15:14,319 --> 00:15:19,350\nWe're getting literally everything we want\nhere, so we've got Chicha Morada in a vase.\n\n293\n00:15:19,350 --> 00:15:21,610\nThat is enough for the two of us.\n\n294\n00:15:21,610 --> 00:15:23,290\nThat is the purple corn drink.\n\n295\n00:15:23,290 --> 00:15:24,290\nYes.\n\n296\n00:15:24,290 --> 00:15:25,290\nYeah.\n\n297\n00:15:25,290 --> 00:15:28,959\nIt is delicious, refreshing, sweet and then\nmy favorite, my personal favorite beer in\n\n298\n00:15:28,959 --> 00:15:29,959\nPeru Cusqueña.\n\n299\n00:15:29,959 --> 00:15:33,869\nAnd I was drinking that quite a bit in Cusco\nearlier on in the year.\n\n300\n00:15:33,869 --> 00:15:43,660\nAnd it is nice to be back in Lima and having\na nice ice cold Cusqueña again.\n\n301\n00:15:43,660 --> 00:15:48,990\nSo this right here is Canchita.\n\n302\n00:15:48,990 --> 00:15:51,779\nAnd it is a nice little snack you can enjoy\nbefore your meal.\n\n303\n00:15:51,779 --> 00:15:54,670\nLook at the size of your kernels.\n\n304\n00:15:54,670 --> 00:15:55,670\nThey are pretty massive.\n\n305\n00:15:55,670 --> 00:15:56,670\nNice and crispy.\n\n306\n00:15:56,670 --> 00:15:57,929\nGood stuff.\n\n307\n00:15:57,929 --> 00:15:58,929\nMmmmm.\n\n308\n00:15:58,929 --> 00:16:02,389\nI'm also drinking my Chicha.\n\n309\n00:16:02,389 --> 00:16:11,339\nI added a little bit of lime so it is nice\nand sour.\n\n310\n00:16:11,339 --> 00:16:19,970\nSo we're starting with an appetizer and today\nwe're having Conchitas a la parmesana.\n\n311\n00:16:19,970 --> 00:16:22,600\nTake a look over here.\n\n312\n00:16:22,600 --> 00:16:25,329\nAnd just look at this thing of beauty.\n\n313\n00:16:25,329 --> 00:16:26,569\nOh la lah.\n\n314\n00:16:26,569 --> 00:16:28,550\nThose are so good.\n\n315\n00:16:28,550 --> 00:16:30,279\nAnd they are served in their shell.\n\n316\n00:16:30,279 --> 00:16:31,380\nThat is pretty cool.\n\n317\n00:16:31,380 --> 00:16:33,110\nAnd lots of Parmesan cheese on there.\n\n318\n00:16:33,110 --> 00:16:36,430\nWe just squeezed on a little bit of lime.\n\n319\n00:16:36,430 --> 00:16:39,550\nThere we go.\n\n320\n00:16:39,550 --> 00:16:43,199\nAll in one bite.\n\n321\n00:16:43,199 --> 00:16:46,509\nMmmmm.\n\n322\n00:16:46,509 --> 00:16:53,230\nThat is so good.\n\n323\n00:16:53,230 --> 00:16:54,230\nThe scallop is super tender and the cheese\n- an explosion in your mouth.\n\n324\n00:16:54,230 --> 00:16:58,189\nSo I don't know if you remember this Audrey\nbut it was actually your Grandma who introduced\n\n325\n00:16:58,189 --> 00:16:59,470\nus to this dish here.\n\n326\n00:16:59,470 --> 00:17:05,500\nYes, she was the one who ordered this appetizer\nfor the two of us and my parents a few months\n\n327\n00:17:05,500 --> 00:17:06,500\nago.\n\n328\n00:17:06,500 --> 00:17:08,900\nSo we've become big fans.\n\n329\n00:17:08,900 --> 00:17:14,490\nBig fans of scallops.\n\n330\n00:17:14,490 --> 00:17:15,890\nMmmmm.\n\n331\n00:17:15,890 --> 00:17:24,790\nThe scallops is so juicy and yet when you\nhave that salty like thick melted cheese over\n\n332\n00:17:24,790 --> 00:17:25,790\ntop.\n\n333\n00:17:25,790 --> 00:17:26,790\nIt is just amazing.\n\n334\n00:17:26,790 --> 00:17:32,830\nLike this is just such a tasty appetizer.\n\n335\n00:17:32,830 --> 00:17:42,010\nSo I ordered the exact same thing every time\nI come to Punto Azul.\n\n336\n00:17:42,010 --> 00:17:43,010\nCebiche.\n\n337\n00:17:43,010 --> 00:17:44,960\nAnd that has just arrived over here.\n\n338\n00:17:44,960 --> 00:17:45,960\nThis is just the classic ceviche.\n\n339\n00:17:45,960 --> 00:17:51,661\nIt is only fish, no other seafood in there\nand we've got our red onions.\n\n340\n00:17:51,661 --> 00:17:56,220\nI also asked for it spicy so you can see the\nred peppers here.\n\n341\n00:17:56,220 --> 00:17:58,000\nIt has kind of been crushed.\n\n342\n00:17:58,000 --> 00:17:59,770\nYou still get some big chunks.\n\n343\n00:17:59,770 --> 00:18:05,430\nUm, you have your sweet potato, fresh corn\nand of course the tiger's milk.\n\n344\n00:18:05,430 --> 00:18:11,880\nWhich is basically like a lemon base that\nhelps cure the fish.\n\n345\n00:18:11,880 --> 00:18:15,330\nSo yeah, this is my absolute favorite.\n\n346\n00:18:15,330 --> 00:18:17,800\nI never get sick of ceviche.\n\n347\n00:18:17,800 --> 00:18:20,430\nMy mouth just waters thinking about it.\n\n348\n00:18:20,430 --> 00:18:21,480\nOh my gosh.\n\n349\n00:18:21,480 --> 00:18:22,890\nSo let's dig in.\n\n350\n00:18:22,890 --> 00:18:23,940\nLet's try it.\n\n351\n00:18:23,940 --> 00:18:25,672\nLet's grab some onions in there as well.\n\n352\n00:18:25,672 --> 00:18:34,800\nIt is just so good.\n\n353\n00:18:34,800 --> 00:18:41,250\nWow.\n\n354\n00:18:41,250 --> 00:18:43,580\nI just love all of the flavors in your mouth.\n\n355\n00:18:43,580 --> 00:18:50,980\nLike it is so sour and tart but then you've\ngot your sweet potato to kind of help balance\n\n356\n00:18:50,980 --> 00:18:51,980\nthat.\n\n357\n00:18:51,980 --> 00:18:54,560\nIt is just perfection.\n\n358\n00:18:54,560 --> 00:18:56,770\nThe perfect meal in Lima.\n\n359\n00:18:56,770 --> 00:18:59,550\nHands down my favorite Peruvian dish.\n\n360\n00:18:59,550 --> 00:19:00,960\nLove it.\n\n361\n00:19:00,960 --> 00:19:03,430\nAnd now it is time for your favorite.\n\n362\n00:19:03,430 --> 00:19:08,830\nYes, and you can't come Punto Azul and not\nindulge in the seafood but I'm trying something\n\n363\n00:19:08,830 --> 00:19:14,050\nthat is kind of unique to here and that is\nthe shrimp cheese risotto.\n\n364\n00:19:14,050 --> 00:19:18,350\nGuys, this is to die for.\n\n365\n00:19:18,350 --> 00:19:19,350\nLook at that.\n\n366\n00:19:19,350 --> 00:19:20,520\nLook at how cheesy that is.\n\n367\n00:19:20,520 --> 00:19:23,030\nI'm grabbing a nice big shrimp here.\n\n368\n00:19:23,030 --> 00:19:25,180\nIt is so creamy.\n\n369\n00:19:25,180 --> 00:19:26,360\nIt is so creamy.\n\n370\n00:19:26,360 --> 00:19:30,000\nThis rivals the risottos you find in Italy.\n\n371\n00:19:30,000 --> 00:19:33,240\nI kid you not.\n\n372\n00:19:33,240 --> 00:19:35,670\nWatch it Italy.\n\n373\n00:19:35,670 --> 00:19:36,670\nMmmmmm.\n\n374\n00:19:36,670 --> 00:19:44,030\nIt is just so so so cheesy and then you have\nthe shrimp and then you have all of the different\n\n375\n00:19:44,030 --> 00:19:45,030\nseasonings.\n\n376\n00:19:45,030 --> 00:19:49,600\nLike to me this is my favorite dish in Lima\nright now.\n\n377\n00:19:49,600 --> 00:19:51,390\nI don't think you got a shrimp.\n\n378\n00:19:51,390 --> 00:19:52,390\nLet's grab one.\n\n379\n00:19:52,390 --> 00:19:54,880\nYes, I did but I'm going to get a bigger one\nthis time.\n\n380\n00:19:54,880 --> 00:19:55,880\nMmmmm.\n\n381\n00:19:55,880 --> 00:19:56,880\nAwesome.\n\n382\n00:19:56,880 --> 00:20:03,810\nNow let's talk about this cheesy thing you've\ngot going on over here.\n\n383\n00:20:03,810 --> 00:20:05,780\nYeah, it is just a big chunk of hardened cheese.\n\n384\n00:20:05,780 --> 00:20:07,380\nAre you using it as a cracker?\n\n385\n00:20:07,380 --> 00:20:10,370\nYeah, I'm using it as a cracker.\n\n386\n00:20:10,370 --> 00:20:17,970\nIt is basically just shredded golden crispy\ncheese.\n\n387\n00:20:17,970 --> 00:20:25,550\nOh, that is good.\n\n388\n00:20:25,550 --> 00:20:28,810\nSo I finished all my ceviche and Sam has taken\nover my plate.\n\n389\n00:20:28,810 --> 00:20:29,890\nCan you tell us why?\n\n390\n00:20:29,890 --> 00:20:30,890\nI'm in charge of finishing up the tiger's\nmilk.\n\n391\n00:20:30,890 --> 00:20:31,890\nThe leche de tigre.\n\n392\n00:20:31,890 --> 00:20:41,070\nAnd that is not a bad job to have.\n\n393\n00:20:41,070 --> 00:20:50,020\nWe are stuffed but we couldn't resist getting\ndessert.\n\n394\n00:20:50,020 --> 00:20:55,520\nSo if we have a look over here we are having\na merengado de chirimoya .\n\n395\n00:20:55,520 --> 00:20:58,050\nSo this is the meringue you see right here.\n\n396\n00:20:58,050 --> 00:21:02,680\nThis brown sauce is manjar blanco which is\nsimilar to dulce de leche.\n\n397\n00:21:02,680 --> 00:21:04,920\nIt is kind of like a caramel.\n\n398\n00:21:04,920 --> 00:21:07,500\nAnd then the chirimoya is a fruit.\n\n399\n00:21:07,500 --> 00:21:13,930\nIt is a white fleshy fruit which is completely\ncovered in whipped cream and manjar blanco.\n\n400\n00:21:13,930 --> 00:21:16,020\nSo it is kind of hard to see it.\n\n401\n00:21:16,020 --> 00:21:18,700\nBut it is absolutely delicious.\n\n402\n00:21:18,700 --> 00:21:22,040\nThis is one of my favorite Peruvian desserts.\n\n403\n00:21:22,040 --> 00:21:23,040\nOooh.\n\n404\n00:21:23,040 --> 00:21:26,040\nLook at that.\n\n405\n00:21:26,040 --> 00:21:30,030\nThat is so good.\n\n406\n00:21:30,030 --> 00:21:35,790\nLike the fruit has very soft and subtle flavor.\n\n407\n00:21:35,790 --> 00:21:36,790\nIt is not overpowering.\n\n408\n00:21:36,790 --> 00:21:41,100\nIt is just fleshy and kind of apple-y and\nsweet but not too sweet.\n\n409\n00:21:41,100 --> 00:21:48,350\nSo you mostly just taste the manjar blanco\nand the sugar in the meringue.\n\n410\n00:21:48,350 --> 00:21:53,470\nAnd I'll admit it is a bit of an odd consistency\nand it doesn't look the most appetizing once\n\n411\n00:21:53,470 --> 00:21:57,180\nyou've dug into the cup but it is a really\ngood dessert.\n\n412\n00:21:57,180 --> 00:22:00,970\nYou really should try it when you're in Lima.\n\n413\n00:22:00,970 --> 00:22:03,800\nSo was that a satisfying meal or what?\n\n414\n00:22:03,800 --> 00:22:06,211\nOh man, that epic feast finally ended.\n\n415\n00:22:06,211 --> 00:22:07,211\nHahaha.\n\n416\n00:22:07,211 --> 00:22:11,800\nAnd now it is time for price point so that\ncame to just under 140 Soles.\n\n417\n00:22:11,800 --> 00:22:15,030\nSo that was less than $40 US dollars.\n\n418\n00:22:15,030 --> 00:22:20,321\nAnd that included our Chicha Morada, our beer,\nour appetizer, our two mains and a dessert\n\n419\n00:22:20,321 --> 00:22:21,900\nso not bad value.\n\n420\n00:22:21,900 --> 00:22:25,850\nAnd if there is a tip I want to tell you it\nis to come to this restaurant early.\n\n421\n00:22:25,850 --> 00:22:29,200\nIf we had of gone 30 minutes later we would\nhave been waiting outside with about twenty\n\n422\n00:22:29,200 --> 00:22:30,540\nor thirty others.\n\n423\n00:22:30,540 --> 00:22:31,540\n#eatPERU\n\n424\n00:22:31,540 --> 00:22:40,490\nSo for today's meal we are going to be trying\nsomething that is called Lomo saltado.\n\n425\n00:22:40,490 --> 00:22:44,830\nThis is often translated as jumping steak\nbut really it is a stir fried steak and it\n\n426\n00:22:44,830 --> 00:22:48,120\nis one of the most traditional dishes you\ncan find just about anywhere in Peru.\n\n427\n00:22:48,120 --> 00:22:50,210\nSo yeah, we're going to be sampling that.\n\n428\n00:22:50,210 --> 00:22:51,310\nWe're actually sharing the plate.\n\n429\n00:22:51,310 --> 00:22:55,180\nI hope it is a big portion because we've been\nwalking around for a long time.\n\n430\n00:22:55,180 --> 00:22:57,390\nWe're pretty tired and we're hungry.\n\n431\n00:22:57,390 --> 00:23:02,930\nSo are you feeling more tired, more hungry\nor just plain hangry?\n\n432\n00:23:02,930 --> 00:23:04,810\nAh, all of the above.\n\n433\n00:23:04,810 --> 00:23:05,810\nHahaha.\n\n434\n00:23:05,810 --> 00:23:10,780\nSo today is one of those days that just isn't\ngoing the way that we had anticipated.\n\n435\n00:23:10,780 --> 00:23:18,450\nSo we ended up walking to a restaurant that\nspecialized in Rocoto Relleno but it was closed.\n\n436\n00:23:18,450 --> 00:23:19,450\nYes.\n\n437\n00:23:19,450 --> 00:23:23,410\nWe researched this on Google but we didn't\nrealize that the restaurant had just changed\n\n438\n00:23:23,410 --> 00:23:25,680\nits hours to a different season.\n\n439\n00:23:25,680 --> 00:23:27,770\nYeah, so that was really disappointing.\n\n440\n00:23:27,770 --> 00:23:28,770\nYeah.\n\n441\n00:23:28,770 --> 00:23:31,590\nEspecially because we walked like 45 minutes\nin the heat.\n\n442\n00:23:31,590 --> 00:23:33,830\nYes, but anyways we're trying to salvage the\nsituation.\n\n443\n00:23:33,830 --> 00:23:38,530\nWe just found this place, we walked down a\nbusy street and we're thinking like yeah why\n\n444\n00:23:38,530 --> 00:23:41,220\nnot let's go film a Lomo saltado video.\n\n445\n00:23:41,220 --> 00:23:44,500\nWe haven't filmed this yet so here we are.\n\n446\n00:23:44,500 --> 00:23:50,000\nSo the food is here.\n\n447\n00:23:50,000 --> 00:23:53,600\nYeah, you know what?\n\n448\n00:23:53,600 --> 00:23:58,000\nPut food in front of me and my mood can change\ninstantly.\n\n449\n00:23:58,000 --> 00:23:59,000\nFeeling a lot better, eh?\n\n450\n00:23:59,000 --> 00:24:00,980\nFeeling a lot better suddenly.\n\n451\n00:24:00,980 --> 00:24:02,360\nSo let's take a tour of the plate here.\n\n452\n00:24:02,360 --> 00:24:04,150\nAnd we'll show you what we have.\n\n453\n00:24:04,150 --> 00:24:08,910\nSo basically this is the sirloin steak strips\nhere.\n\n454\n00:24:08,910 --> 00:24:12,110\nSo you can see that and this is entirely a\nstir fry.\n\n455\n00:24:12,110 --> 00:24:14,610\nYou have your onion, which is very typical\nas well.\n\n456\n00:24:14,610 --> 00:24:15,610\nRed onions.\n\n457\n00:24:15,610 --> 00:24:18,760\nAnd then you also have your peppers and your\ntomatoes as well.\n\n458\n00:24:18,760 --> 00:24:19,760\nOh, that looks good.\n\n459\n00:24:19,760 --> 00:24:23,960\nAnd it is typically served with french fries\nand also rice.\n\n460\n00:24:23,960 --> 00:24:28,250\nSo it looks like we've got everything in the\nclassic Lomo saltado.\n\n461\n00:24:28,250 --> 00:24:29,250\nNow it is time to dig in.\n\n462\n00:24:29,250 --> 00:24:30,250\nAlright, hungry boy, get to it.\n\n463\n00:24:30,250 --> 00:24:34,920\nSo I'm going to grab a piece of meat, I'm\ngoing to grab an onion and a french fry.\n\n464\n00:24:34,920 --> 00:24:36,350\nIf I can.\n\n465\n00:24:36,350 --> 00:24:39,230\nIt is going to be a big bite.\n\n466\n00:24:39,230 --> 00:24:40,230\nIt is a big bite.\n\n467\n00:24:40,230 --> 00:24:41,230\nWhoops.\n\n468\n00:24:41,230 --> 00:24:42,230\nThere we go.\n\n469\n00:24:42,230 --> 00:24:43,230\nYeah?\n\n470\n00:24:43,230 --> 00:24:44,230\nYeah, that is tasty.\n\n471\n00:24:44,230 --> 00:24:55,450\nI'm a really big fan of stir fries just in\ngeneral, so this is an awesome food.\n\n472\n00:24:55,450 --> 00:25:04,090\nThis is one of the most popular foods in all\nof Peru and you can see why.\n\n473\n00:25:04,090 --> 00:25:08,660\nIt is just delicious, it is easy to prepare\nand it tastes really great.\n\n474\n00:25:08,660 --> 00:25:13,510\nSo even though this is considered to be a\nPeruvian dish it actually has Chifa origins.\n\n475\n00:25:13,510 --> 00:25:19,480\nAnd that means it has Chinese roots so it\nis kind of like a fusion between Chinese food\n\n476\n00:25:19,480 --> 00:25:20,480\nand Peruvian food.\n\n477\n00:25:20,480 --> 00:25:23,980\nAnd if you look down here we have the beef\nand this is marinated in vinegar, soy sauce\n\n478\n00:25:23,980 --> 00:25:27,700\nand spices so you can see the Chinese influence\nthere.\n\n479\n00:25:27,700 --> 00:25:29,990\nIt is super tasty.\n\n480\n00:25:29,990 --> 00:25:34,970\nYeah, the other cool thing that we read was\nthat it was cooked in a wok.\n\n481\n00:25:34,970 --> 00:25:35,970\nYeah.\n\n482\n00:25:35,970 --> 00:25:38,530\nAnd the other Chinese influence is that it\ncomes with rice.\n\n483\n00:25:38,530 --> 00:25:42,650\nBut the Peruvian influence is that it comes\nwith, of course, the potatoes.\n\n484\n00:25:42,650 --> 00:25:45,580\nThey've got like thousands of potatoes in\nthis country.\n\n485\n00:25:45,580 --> 00:25:46,580\nYes.\n\n486\n00:25:46,580 --> 00:25:47,580\nSo many different varieties.\n\n487\n00:25:47,580 --> 00:25:49,150\nSo it really is the ultimate fusion dish.\n\n488\n00:25:49,150 --> 00:25:50,150\nMmmmmm.\n\n489\n00:25:50,150 --> 00:25:51,150\nDo you like it?\n\n490\n00:25:51,150 --> 00:25:52,150\nReally good.\n\n491\n00:25:52,150 --> 00:25:55,450\nOkay, so now it is time for price point.\n\n492\n00:25:55,450 --> 00:25:57,890\nYes, so this was 16 Soles.\n\n493\n00:25:57,890 --> 00:26:00,080\nSo less than 5 US dollars.\n\n494\n00:26:00,080 --> 00:26:04,540\nAnd it was enough for the two of us to share\nso pretty good value.\n\n495\n00:26:04,540 --> 00:26:08,880\nAnd something that is really cool about Lima,\nand I've only seen this in a few cities around\n\n496\n00:26:08,880 --> 00:26:17,714\nthe world such as like New York and what is\nreally cool about Lima is that you can kind\n\n497\n00:26:17,714 --> 00:26:18,714\nof just pop into any restaurant and get a\ndecent meal.\n\n498\n00:26:18,714 --> 00:26:21,790\nLike Lima is such a foodie city that you could\nnot be in business, you could not have a restaurant\n\n499\n00:26:21,790 --> 00:26:24,440\nif you didn't serve at least something decent.\n\n500\n00:26:24,440 --> 00:26:28,870\nSo we winged this video, we came in and grabbed\nLomo saltado in a restaurant we've never had\n\n501\n00:26:28,870 --> 00:26:31,240\nbefore and yet we had a really good meal.\n\n502\n00:26:31,240 --> 00:26:32,890\nSo, that is kind of the Lima eating experience.\n\n503\n00:26:32,890 --> 00:26:33,890\nThe classic Lima eating experience.\n\n504\n00:26:33,890 --> 00:26:40,520\nYou go out, you order something and it tends\nto be good most of the time.\n\n505\n00:26:40,520 --> 00:26:41,960\n#eatPERU\n\n506\n00:26:41,960 --> 00:26:47,190\nSo it is time for another lunch video here\nin Lima.\n\n507\n00:26:47,190 --> 00:26:48,520\nToday we're filming downtown.\n\n508\n00:26:48,520 --> 00:26:52,880\nSo we popped into one of the few restaurants\nthat was willing to serve us lunch at eleven\n\n509\n00:26:52,880 --> 00:26:57,410\nam because we're already starved and you know\nwhen we're hungry we get hangry.\n\n510\n00:26:57,410 --> 00:27:03,870\nSo here we are, we're going to be filming\na video about ocopa a la arequipeña and Papa\n\n511\n00:27:03,870 --> 00:27:04,870\na la Huancaína.\n\n512\n00:27:04,870 --> 00:27:09,700\nBoth are potato dishes served with sauces\nwhich are kind of similar but from different\n\n513\n00:27:09,700 --> 00:27:10,700\nregions.\n\n514\n00:27:10,700 --> 00:27:11,700\nSo we'll be sampling those.\n\n515\n00:27:11,700 --> 00:27:15,030\nSo well I'm sipping on my purple corn juice\nknown as Chicha Morada Sam is having beer.\n\n516\n00:27:15,030 --> 00:27:16,730\nYes, I'm having a beer.\n\n517\n00:27:16,730 --> 00:27:18,910\nAnd I'm mixing things up today by getting\na Cristal.\n\n518\n00:27:18,910 --> 00:27:24,710\nNormally I have Cusqueña but I thought why\nnot try.\n\n519\n00:27:24,710 --> 00:27:26,400\nOnly half a glass?\n\n520\n00:27:26,400 --> 00:27:29,530\nYes, and I like it foamy.\n\n521\n00:27:29,530 --> 00:27:30,530\nFoamy.\n\n522\n00:27:30,530 --> 00:27:31,530\nReally?\n\n523\n00:27:31,530 --> 00:27:32,530\nOr you just don't know how to pour it?\n\n524\n00:27:32,530 --> 00:27:33,530\nThat's the question.\n\n525\n00:27:33,530 --> 00:27:34,530\nMaybe a bit of both.\n\n526\n00:27:34,530 --> 00:27:35,530\nNo I'm just kidding.\n\n527\n00:27:35,530 --> 00:27:37,081\nNo, I do know how to pour it.\n\n528\n00:27:37,081 --> 00:27:38,360\nAnd that is decent beer.\n\n529\n00:27:38,360 --> 00:27:39,360\nYeah.\n\n530\n00:27:39,360 --> 00:27:40,360\nBetter than Cusqueña?\n\n531\n00:27:40,360 --> 00:27:49,740\nNo, but it is still good.\n\n532\n00:27:49,740 --> 00:28:00,080\nSo Sam is going to be trying Papa a la Huancaina.\n\n533\n00:28:00,080 --> 00:28:01,080\nOh yeah.\n\n534\n00:28:01,080 --> 00:28:02,570\nAnd that looks fabulous.\n\n535\n00:28:02,570 --> 00:28:05,210\nAnd I'm getting some extra sauce put on top\nhere.\n\n536\n00:28:05,210 --> 00:28:07,450\nBecause you can never have too much of that.\n\n537\n00:28:07,450 --> 00:28:08,580\nJust one potato?\n\n538\n00:28:08,580 --> 00:28:09,630\nYou're only grabbing one potato.\n\n539\n00:28:09,630 --> 00:28:12,980\nWell there is three so I thought I might share\nwith you.\n\n540\n00:28:12,980 --> 00:28:14,590\nOh, how caring.\n\n541\n00:28:14,590 --> 00:28:15,590\nMaybe.\n\n542\n00:28:15,590 --> 00:28:16,590\nMaybe.\n\n543\n00:28:16,590 --> 00:28:17,590\nOkay.\n\n544\n00:28:17,590 --> 00:28:21,550\nSo the dish Sam is trying, Papa a la Huancaína,\noriginated in the province of huancayo and\n\n545\n00:28:21,550 --> 00:28:24,390\nthat is how it gets its name.\n\n546\n00:28:24,390 --> 00:28:27,840\nYeah, so let's talk about the ingredients\nhere.\n\n547\n00:28:27,840 --> 00:28:29,680\nSo the main thing here is the sauce.\n\n548\n00:28:29,680 --> 00:28:35,110\nI mean of course this is a potato dish but\nthis is a sauce that is made out of cheese,\n\n549\n00:28:35,110 --> 00:28:36,140\nmilk and rocoto.\n\n550\n00:28:36,140 --> 00:28:39,280\nAnd rocoto that is the yellow aji pepper.\n\n551\n00:28:39,280 --> 00:28:40,320\nYeah, exactly.\n\n552\n00:28:40,320 --> 00:28:45,780\nAnd this is something we're very familiar\nwith because it is often served at your Aunt's\n\n553\n00:28:45,780 --> 00:28:47,210\nand Grandma's house.\n\n554\n00:28:47,210 --> 00:28:52,500\nSo we love this dish.\n\n555\n00:28:52,500 --> 00:28:53,560\nWow.\n\n556\n00:28:53,560 --> 00:28:55,690\nGood stuff?\n\n557\n00:28:55,690 --> 00:28:58,530\nThis is easily one of my favorite Peruvian\ndishes.\n\n558\n00:28:58,530 --> 00:29:04,760\nLike I just love this sauce and then Peruvian\npotatoes are some of the best in the world,\n\n559\n00:29:04,760 --> 00:29:08,770\nso it is like you're combining this amazing\nsauce on top of really well prepared potatoes.\n\n560\n00:29:08,770 --> 00:29:11,320\nThat is amazing.\n\n561\n00:29:11,320 --> 00:29:16,760\nAnd the cool thing about this dish is that\nyou can find it just about everywhere in Peru.\n\n562\n00:29:16,760 --> 00:29:22,630\nYou can find this along the coast, in the\nSierras and even in the jungle.\n\n563\n00:29:22,630 --> 00:29:28,891\nSo yeah, and speaking of presentation this\nis usually served with black olives and hard\n\n564\n00:29:28,891 --> 00:29:29,891\nboiled eggs.\n\n565\n00:29:29,891 --> 00:29:31,700\nAnd these are small eggs.\n\n566\n00:29:31,700 --> 00:29:35,860\nI think these are quail eggs because they're\nquite little.\n\n567\n00:29:35,860 --> 00:29:38,740\nSo do you like it?\n\n568\n00:29:38,740 --> 00:29:39,900\nOh yeah.\n\n569\n00:29:39,900 --> 00:29:41,560\nMaybe I won't be sharing after all.\n\n570\n00:29:41,560 --> 00:29:46,850\nSo it is now time to try the second potato\ndish and that is ocopa a la arequipeña.\n\n571\n00:29:46,850 --> 00:29:51,400\nIf you have a look here we can see the plate\nand it is a little bit different from the\n\n572\n00:29:51,400 --> 00:29:52,400\nprevious one.\n\n573\n00:29:52,400 --> 00:29:54,270\nThis sauce is a little bit more green.\n\n574\n00:29:54,270 --> 00:29:58,810\nBut it is still served with a hard boiled\neggs and the black olives.\n\n575\n00:29:58,810 --> 00:30:04,080\nAnd the two main ingredients to make this\nsauce are aji and huacatay.\n\n576\n00:30:04,080 --> 00:30:05,700\nNo idea what huacatay is.\n\n577\n00:30:05,700 --> 00:30:07,810\nI have never seen this before.\n\n578\n00:30:07,810 --> 00:30:09,000\nNo clue.\n\n579\n00:30:09,000 --> 00:30:12,390\nNot very familiar with the food here in Peru.\n\n580\n00:30:12,390 --> 00:30:19,850\nUm, but aside from that the sauce also has\na bit of onions, garlic, milk, fresh cheese,\n\n581\n00:30:19,850 --> 00:30:28,470\nsome crumbled crackers and peanuts so it should\nbe a bit more crunchy than the one we had\n\n582\n00:30:28,470 --> 00:30:29,470\nearlier.\n\n583\n00:30:29,470 --> 00:30:32,080\nSo I'm going to grab a spoon here.\n\n584\n00:30:32,080 --> 00:30:33,080\nIt is time to serve yourself.\n\n585\n00:30:33,080 --> 00:30:34,080\nHelp myself.\n\n586\n00:30:34,080 --> 00:30:35,080\nServe yourself up.\n\n587\n00:30:35,080 --> 00:30:36,080\nThere we go.\n\n588\n00:30:36,080 --> 00:30:43,070\nLet's grab a bit more sauce so you can really\ntaste it.\n\n589\n00:30:43,070 --> 00:30:47,390\nAlright, time to dig in.\n\n590\n00:30:47,390 --> 00:30:48,390\nYeah.\n\n591\n00:30:48,390 --> 00:30:50,530\nOh, and one thing worth noting.\n\n592\n00:30:50,530 --> 00:30:54,450\nIf you don't want to go through the trouble\nof making the sauce from scratch.\n\n593\n00:30:54,450 --> 00:30:59,360\nYou can go to the supermarket here in Peru\nand they sell these little packs that have\n\n594\n00:30:59,360 --> 00:31:00,500\nthe powder already pre-made.\n\n595\n00:31:00,500 --> 00:31:03,230\nAnd you just have to like add a little bit\nof milk and water and viola!\n\n596\n00:31:03,230 --> 00:31:06,660\nInstant sauce out of the bag.\n\n597\n00:31:06,660 --> 00:31:09,410\nBut let's try this.\n\n598\n00:31:09,410 --> 00:31:10,410\nMmmmmm.\n\n599\n00:31:10,410 --> 00:31:22,470\nSo yeah, so this one is a bit sweeter than\nthe one we had earlier.\n\n600\n00:31:22,470 --> 00:31:23,880\nA lot sweeter actually.\n\n601\n00:31:23,880 --> 00:31:24,930\nA lot sweeter.\n\n602\n00:31:24,930 --> 00:31:25,930\nWow.\n\n603\n00:31:25,930 --> 00:31:29,340\nIn the past when I've had it at my family's\nplace it is a bit more crunchy.\n\n604\n00:31:29,340 --> 00:31:34,980\nBecause I guess they don't really chop their\npeanuts that finely so you can still kind\n\n605\n00:31:34,980 --> 00:31:35,980\nof taste them.\n\n606\n00:31:35,980 --> 00:31:37,950\nBut this one is very smooth and very creamy.\n\n607\n00:31:37,950 --> 00:31:38,950\nAnd it is a bit spicier than the Huancaína\nwe had earlier.\n\n608\n00:31:38,950 --> 00:31:40,520\nSo it is kind of spicy and sweet.\n\n609\n00:31:40,520 --> 00:31:41,520\nIt is good.\n\n610\n00:31:41,520 --> 00:31:47,200\nIt is good but I still prefer Papa a la Huancaína.\n\n611\n00:31:47,200 --> 00:31:58,230\nThat is just a classic.\n\n612\n00:31:58,230 --> 00:32:03,031\nSo after that potato heavy meal we decided,\nyou know what, we've still got room for dessert.\n\n613\n00:32:03,031 --> 00:32:07,940\nSo we've ordered this beautiful thang.\n\n614\n00:32:07,940 --> 00:32:12,350\nIt is basically arroz con leche and mazamorra\nmorada.\n\n615\n00:32:12,350 --> 00:32:17,300\nSo this would be rice pudding and the other\none is kind of like a purple corn pudding\n\n616\n00:32:17,300 --> 00:32:18,500\nthat has been thickened with cornstarch.\n\n617\n00:32:18,500 --> 00:32:24,890\nAnd it has shredded coconut on top, as well\nas cinnamon, so that looks really nice.\n\n618\n00:32:24,890 --> 00:32:29,670\nAnd the running joke on our channel is that\nthis looks a lot better than what you'd find\n\n619\n00:32:29,670 --> 00:32:30,670\nat Wongs.\n\n620\n00:32:30,670 --> 00:32:34,660\nBecause I remember, remember a year ago we\ntried it at Wongs and everyone was horrified.\n\n621\n00:32:34,660 --> 00:32:35,660\nYeah.\n\n622\n00:32:35,660 --> 00:32:37,270\nIt was fine.\n\n623\n00:32:37,270 --> 00:32:41,210\nSo this is a fancier dessert.\n\n624\n00:32:41,210 --> 00:32:42,210\nMmmm.\n\n625\n00:32:42,210 --> 00:32:44,550\nStill pipping hot.\n\n626\n00:32:44,550 --> 00:32:46,220\nOh wow.\n\n627\n00:32:46,220 --> 00:32:47,710\nThat is good.\n\n628\n00:32:47,710 --> 00:32:50,300\nA lot better than Wongs huh?\n\n629\n00:32:50,300 --> 00:32:51,650\nI suppose.\n\n630\n00:32:51,650 --> 00:32:52,759\nWe had it cold at Wongs.\n\n631\n00:32:52,759 --> 00:32:54,730\nThis one is like freshly made.\n\n632\n00:32:54,730 --> 00:32:58,390\nYou can't beat homemade.\n\n633\n00:32:58,390 --> 00:32:59,860\nSo is it really sweet?\n\n634\n00:32:59,860 --> 00:33:00,860\nOr?\n\n635\n00:33:00,860 --> 00:33:04,820\nNot overly sweet but I mean it is like rich\nand creamy.\n\n636\n00:33:04,820 --> 00:33:06,120\nIt is really nice.\n\n637\n00:33:06,120 --> 00:33:09,180\nAnd do you like the half and half combo?\n\n638\n00:33:09,180 --> 00:33:10,180\nMmmmmhmmm.\n\n639\n00:33:10,180 --> 00:33:12,830\nI wonder if we should just swirl it around.\n\n640\n00:33:12,830 --> 00:33:14,110\nTime for price point Sam.\n\n641\n00:33:14,110 --> 00:33:15,110\nIt sure is.\n\n642\n00:33:15,110 --> 00:33:20,080\nSo that meal came to 81 Soles and I have to\nadmit we're a keeping a couple of secrets\n\n643\n00:33:20,080 --> 00:33:21,080\nfrom you.\n\n644\n00:33:21,080 --> 00:33:25,240\nFirst, off we ordered a big salad that we\ndidn't show in the video and the second big\n\n645\n00:33:25,240 --> 00:33:28,120\nsecret is that I got a second dessert.\n\n646\n00:33:28,120 --> 00:33:32,440\nThat was one of the best desserts I've had\nin Lima or in Peru.\n\n647\n00:33:32,440 --> 00:33:35,570\nIt was so good that I didn't even want to\nfilm it.\n\n648\n00:33:35,570 --> 00:33:38,750\nLike just leave me alone, just let me eat\nit on my own.\n\n649\n00:33:38,750 --> 00:33:39,750\nBy myself.\n\n650\n00:33:39,750 --> 00:33:40,750\nI don't want the camera on me.\n\n651\n00:33:40,750 --> 00:33:44,580\nAlright, so in US dollars what would 81 Soles\nbe?\n\n652\n00:33:44,580 --> 00:33:49,100\nSo you'd be looking at just over about under\n$25 dollars.\n\n653\n00:33:49,100 --> 00:33:50,530\nSo yeah.\n\n654\n00:33:50,530 --> 00:33:53,210\nPretty good value and really tasty.\n\n655\n00:33:53,210 --> 00:33:55,020\nMan, we are full.\n\n656\n00:33:55,020 --> 00:34:01,290\nEspecially me I really overate in this meal.\n\n657\n00:34:01,290 --> 00:34:10,820\nTime to go walk it off.\n\n658\n00:34:10,820 --> 00:34:12,399\n#eatPERU\n\n659\n00:34:12,399 --> 00:34:15,950\nSo for today's video we are at a place called\nSanguchisimo and we're going to be eating\n\n660\n00:34:15,950 --> 00:34:16,950\nsalchipapas by popular demand.\n\n661\n00:34:16,950 --> 00:34:19,000\nWe had all of these people being like if you're\nin Lima you have to eat salchipapa.\n\n662\n00:34:19,000 --> 00:34:28,569\nSo we listened to you, we tracked down this\nplace and we're excited to be trying this\n\n663\n00:34:28,569 --> 00:34:29,569\ndish.\n\n664\n00:34:29,569 --> 00:34:31,539\nWe've actually ordered two variations of it.\n\n665\n00:34:31,539 --> 00:34:36,279\nWe're having salchipapa, which is french fries\nwith hot dogs and we're also having choripapas,\n\n666\n00:34:36,279 --> 00:34:38,619\nwhich is sausage with hot dogs.\n\n667\n00:34:38,619 --> 00:34:42,700\nAnd we got both portions fully loaded with\ncheese and fried eggs.\n\n668\n00:34:42,700 --> 00:34:43,990\nSo that is coming.\n\n669\n00:34:43,990 --> 00:34:49,510\nI'm expecting a lot of food.\n\n670\n00:34:49,510 --> 00:34:51,240\nSo I also got myself a drink.\n\n671\n00:34:51,240 --> 00:34:56,200\nThis is a fresh fruit smoothie, it is strawberry,\norange and pineapple.\n\n672\n00:34:56,200 --> 00:34:59,890\nAnd I haven't had tropical fruits in a really\nlong time.\n\n673\n00:34:59,890 --> 00:35:04,309\nSo, pretty excited for this.\n\n674\n00:35:04,309 --> 00:35:05,309\nMmmmm.\n\n675\n00:35:05,309 --> 00:35:13,339\nWow, that is fresh a little bit tangy.\n\n676\n00:35:13,339 --> 00:35:17,390\nMmmmmm.\n\n677\n00:35:17,390 --> 00:35:25,480\nSo good.\n\n678\n00:35:25,480 --> 00:35:29,530\nAji.\n\n679\n00:35:29,530 --> 00:35:33,579\nSi.\n\n680\n00:35:33,579 --> 00:35:41,680\nMuchas gracias.\n\n681\n00:35:41,680 --> 00:35:44,000\nSo our choripapas and salchipapas have arrived.\n\n682\n00:35:44,000 --> 00:35:48,109\nWe've got the sausage one and the hot dog\none.\n\n683\n00:35:48,109 --> 00:35:49,849\nLook at those portions.\n\n684\n00:35:49,849 --> 00:35:51,610\nThat is a thing of beauty.\n\n685\n00:35:51,610 --> 00:35:55,720\nAnd this is a street food snack that originated\nin the streets of Lima.\n\n686\n00:35:55,720 --> 00:36:00,140\nBut now it has spread all over Latin America\nso you can find it in other countries which\n\n687\n00:36:00,140 --> 00:36:01,240\nis pretty cool.\n\n688\n00:36:01,240 --> 00:36:02,849\nDifferent variations everywhere.\n\n689\n00:36:02,849 --> 00:36:07,059\nAnd it comes with four different sausages\nthat we've got here on this plate.\n\n690\n00:36:07,059 --> 00:36:11,480\nWe've got ketchup, mayo, mustard and of course\naji.\n\n691\n00:36:11,480 --> 00:36:14,440\nI think the aji is my favorite one.\n\n692\n00:36:14,440 --> 00:36:15,440\nYes, mine too.\n\n693\n00:36:15,440 --> 00:36:17,470\nSo we may need to ask for an extra container.\n\n694\n00:36:17,470 --> 00:36:21,640\nAnd this is like a really nice spicy sauce\nthat you'll find almost everywhere in Peru.\n\n695\n00:36:21,640 --> 00:36:24,049\nIt is always a staple at the table.\n\n696\n00:36:24,049 --> 00:36:27,270\nSo yeah, really looking forward to digging\ninto this.\n\n697\n00:36:27,270 --> 00:36:28,829\nIt looks fantastic.\n\n698\n00:36:28,829 --> 00:36:31,970\nSo let's just go for it.\n\n699\n00:36:31,970 --> 00:36:33,670\nSo on top here we have.\n\n700\n00:36:33,670 --> 00:36:34,759\nLook at all of that cheese!\n\n701\n00:36:34,759 --> 00:36:37,760\nYeah, that is a lot of cheese and some fried\negg as well.\n\n702\n00:36:37,760 --> 00:36:42,280\nAnd when we were placing our order they asked\nus do you want your egg like well fried or\n\n703\n00:36:42,280 --> 00:36:44,549\ndo you want it a little bit runny.\n\n704\n00:36:44,549 --> 00:36:48,490\nAnd there is nothing that grosses out Sam\nmore than runny eggs.\n\n705\n00:36:48,490 --> 00:36:51,920\nSo we got ours well done, sunny side up.\n\n706\n00:36:51,920 --> 00:36:54,849\nSo yeah, I kind of like my eggs runny.\n\n707\n00:36:54,849 --> 00:36:56,009\nI like them juicy.\n\n708\n00:36:56,009 --> 00:36:58,349\nI don't like my runny eggs.\n\n709\n00:36:58,349 --> 00:37:01,859\nIt just grosses me out when the yolk bursts.\n\n710\n00:37:01,859 --> 00:37:07,039\nSam is always like take it away.\n\n711\n00:37:07,039 --> 00:37:08,039\nI can't look at the plate.\n\n712\n00:37:08,039 --> 00:37:09,039\nTake it away.\n\n713\n00:37:09,039 --> 00:37:10,039\nBut anyways, I've got a little bit of everything\non here.\n\n714\n00:37:10,039 --> 00:37:11,039\nMy french fry, my hot dog, my egg and cheese.\n\n715\n00:37:11,039 --> 00:37:12,339\nDip it in the sauce.\n\n716\n00:37:12,339 --> 00:37:16,109\nAnd yes, let's dip it into the aji.\n\n717\n00:37:16,109 --> 00:37:17,990\nLoad up on that aji.\n\n718\n00:37:17,990 --> 00:37:19,869\nThat is a massive bite.\n\n719\n00:37:19,869 --> 00:37:20,869\nAnd hot.\n\n720\n00:37:20,869 --> 00:37:21,869\nOwe!\n\n721\n00:37:21,869 --> 00:37:23,740\nA little messy.\n\n722\n00:37:23,740 --> 00:37:25,440\nWow.\n\n723\n00:37:25,440 --> 00:37:30,990\nThat is good.\n\n724\n00:37:30,990 --> 00:37:46,420\nGive me one minute.\n\n725\n00:37:46,420 --> 00:37:50,769\nThis is wonderful.\n\n726\n00:37:50,769 --> 00:37:54,680\nIf I were a kid I feel like I would want to\neat this everyday.\n\n727\n00:37:54,680 --> 00:37:58,589\nI would be like Mom, please salchipapa for\nlunch.\n\n728\n00:37:58,589 --> 00:37:59,589\nHahaha.\n\n729\n00:37:59,589 --> 00:38:00,589\nIt is really good.\n\n730\n00:38:00,589 --> 00:38:01,589\nIt is really hot.\n\n731\n00:38:01,589 --> 00:38:03,609\nI just burned my mouth when I took that first\nbite.\n\n732\n00:38:03,609 --> 00:38:04,839\nBut look at that.\n\n733\n00:38:04,839 --> 00:38:08,170\nYeah, it has got a lot of ingredients that\nkids would love.\n\n734\n00:38:08,170 --> 00:38:09,170\nYeah.\n\n735\n00:38:09,170 --> 00:38:14,109\nYou've got your french fries, you've got your\ncheese, you've got your eggs, you've got your\n\n736\n00:38:14,109 --> 00:38:16,560\nhot dog, you've got your nice sauces.\n\n737\n00:38:16,560 --> 00:38:17,569\nThat is ticking off a lot of boxes for sure.\n\n738\n00:38:17,569 --> 00:38:18,569\nIt is wonderful.\n\n739\n00:38:18,569 --> 00:38:21,869\nAnd I have to say the aji at this restaurant\nis actually really spicy.\n\n740\n00:38:21,869 --> 00:38:27,279\nIt is the spiciest which I've had.\n\n741\n00:38:27,279 --> 00:38:33,460\nI'm very happy with mine.\n\n742\n00:38:33,460 --> 00:38:34,460\nSo it is now Sam's turn.\n\n743\n00:38:34,460 --> 00:38:35,640\nAnd he's having the choripapa which has chorizo.\n\n744\n00:38:35,640 --> 00:38:40,829\nSo this is actually just literally identical\nto the one you're having except that you can\n\n745\n00:38:40,829 --> 00:38:45,080\nsee right here instead of the hot dog we've\ngot the little slices of chorizo.\n\n746\n00:38:45,080 --> 00:38:49,900\nSo I'm going to do the same as you, I'm going\nto get some egg, I'm going to get some cheese,\n\n747\n00:38:49,900 --> 00:38:51,359\nI'm going to get some fries.\n\n748\n00:38:51,359 --> 00:38:53,900\nIt is already spilling over.\n\n749\n00:38:53,900 --> 00:38:58,260\nIt is a big portion so I'm going to double\ndip it.\n\n750\n00:38:58,260 --> 00:39:02,320\nSo let's do the aji and a little bit of ketchup.\n\n751\n00:39:02,320 --> 00:39:03,740\nOh, I tainted it.\n\n752\n00:39:03,740 --> 00:39:06,150\nTainted the sauce.\n\n753\n00:39:06,150 --> 00:39:09,220\nTainted sauce.\n\n754\n00:39:09,220 --> 00:39:12,279\nOh yeah?\n\n755\n00:39:12,279 --> 00:39:15,349\nOooh, yeah.\n\n756\n00:39:15,349 --> 00:39:18,420\nYeah, wow.\n\n757\n00:39:18,420 --> 00:39:19,859\nThat is really really tasty.\n\n758\n00:39:19,859 --> 00:39:25,589\nIt is like I'm definitely prefer chorizo to\nhot dog so this one is specifically tailored\n\n759\n00:39:25,589 --> 00:39:26,609\nfor me.\n\n760\n00:39:26,609 --> 00:39:31,990\nI love chorizo so this is really tasty and\njust the fries are done to perfection.\n\n761\n00:39:31,990 --> 00:39:35,109\nThen you add the egg and cheese and those\ntwo different sauces.\n\n762\n00:39:35,109 --> 00:39:37,300\nYeah, that is really really nice.\n\n763\n00:39:37,300 --> 00:39:42,410\nYeah, and I'm also glad that we ordered individual\nportions because we were initially thinking\n\n764\n00:39:42,410 --> 00:39:44,059\noh maybe this will be enough to share.\n\n765\n00:39:44,059 --> 00:39:45,059\nNope.\n\n766\n00:39:45,059 --> 00:39:47,349\nBut once we tried it it was like no, we each\nwant our own.\n\n767\n00:39:47,349 --> 00:39:51,789\nI'll be eating all of this don't you worry.\n\n768\n00:39:51,789 --> 00:40:01,359\nOkay, so this is what is leftover.\n\n769\n00:40:01,359 --> 00:40:02,539\nI couldn't finish my fries.\n\n770\n00:40:02,539 --> 00:40:03,539\nSam did pretty well.\n\n771\n00:40:03,539 --> 00:40:04,539\nDamage control.\n\n772\n00:40:04,539 --> 00:40:07,810\nYeah, as I promised I took care of mine.\n\n773\n00:40:07,810 --> 00:40:12,269\nI'm not going to overeat and eat Audrey's\ntoo but you know what I did a good job over\n\n774\n00:40:12,269 --> 00:40:13,269\nhere.\n\n775\n00:40:13,269 --> 00:40:15,369\nOkay, and let's talk about the price for each\nof these.\n\n776\n00:40:15,369 --> 00:40:16,859\nSo these were 18 Soles.\n\n777\n00:40:16,859 --> 00:40:18,759\nSo you're looking roughly at five US dollars.\n\n778\n00:40:18,759 --> 00:40:20,780\nNot bad value, you're going to leave feeling\nstuffed if you finish the whole thing like\n\n779\n00:40:20,780 --> 00:40:22,020\nI did.\n\n780\n00:40:22,020 --> 00:40:26,980\nThis is a meal in and of itself.\n\n781\n00:40:26,980 --> 00:40:27,980\nAbsolutely.\n\n782\n00:40:27,980 --> 00:40:44,849\nTry it if you're in Peru - especially Lima.\n\n783\n00:40:44,849 --> 00:41:18,450\nSo it is dinnertime here in Lima and we are\nat a place called La Lucha which speciazlies\n\n784\n00:41:18,450 --> 00:41:19,450\nin sandwiches so we've ordered a Chicharrón\nsandwich which is like a fried pork.\n\n785\n00:41:19,450 --> 00:41:20,450\nIt should be really tasty.\n\n786\n00:41:20,450 --> 00:41:21,450\nWe are waiting for our food to get here.\n\n787\n00:41:21,450 --> 00:41:22,450\nAnd yeah, let's get started.\n\n788\n00:41:22,450 --> 00:41:23,450\nSo our food has arrived.\n\n789\n00:41:23,450 --> 00:41:24,450\nYeah we've got our Pan con Chicharrón.\n\n790\n00:41:24,450 --> 00:41:25,450\nIt's looking good.\n\n791\n00:41:25,450 --> 00:41:26,450\nIt looks amazing.\n\n792\n00:41:26,450 --> 00:41:27,450\nIf you look down here you really get a good\ntour of what we have.\n\n793\n00:41:27,450 --> 00:41:28,450\nSo we've got a bun and inside it looks like\nwe've got lots of onion.\n\n794\n00:41:28,450 --> 00:41:29,450\nI'm guessing it is sweet onion.\n\n795\n00:41:29,450 --> 00:41:30,450\nYeah.\n\n796\n00:41:30,450 --> 00:41:32,760\nThen we have the fried pork and then the kamote\n- the sweet potato.\n\n797\n00:41:32,760 --> 00:41:33,760\nExactly.\n\n798\n00:41:33,760 --> 00:41:37,920\nSo that looks like a pretty awesome sandwich.\n\n799\n00:41:37,920 --> 00:41:40,720\nLet's try it now.\n\n800\n00:41:40,720 --> 00:41:41,720\nYes.\n\n801\n00:41:41,720 --> 00:41:45,619\nAlright, it is my first bite.\n\n802\n00:41:45,619 --> 00:41:46,619\nMmmm.\n\n803\n00:41:46,619 --> 00:41:48,420\nIt's so good.\n\n804\n00:41:48,420 --> 00:41:50,519\nIt's so good.\n\n805\n00:41:50,519 --> 00:41:53,660\nYou know what really makes a sandwich.\n\n806\n00:41:53,660 --> 00:41:59,859\nI mean the meat is awesome it is really good\nquality but it is the sweet potato.\n\n807\n00:41:59,859 --> 00:42:00,859\nI love having sweet potato in my sandwich.\n\n808\n00:42:00,859 --> 00:42:02,539\nThat's an unusual ingredient but it works\ndoesn't it?\n\n809\n00:42:02,539 --> 00:42:04,309\nIt does.\n\n810\n00:42:04,309 --> 00:42:06,970\nLook at that.\n\n811\n00:42:06,970 --> 00:42:07,970\nOh.\n\n812\n00:42:07,970 --> 00:42:12,440\nSo it is now my turn to taste the magic.\n\n813\n00:42:12,440 --> 00:42:16,150\nThe magic in your hands.\n\n814\n00:42:16,150 --> 00:42:18,539\nWow.\n\n815\n00:42:18,539 --> 00:42:25,710\nThat is wonderful.\n\n816\n00:42:25,710 --> 00:42:28,020\nI think my favorite part is actually the onions.\n\n817\n00:42:28,020 --> 00:42:29,230\nSo are they more sweet?\n\n818\n00:42:29,230 --> 00:42:31,329\nSweet and I think.\n\n819\n00:42:31,329 --> 00:42:35,430\nI wonder if it has a little bit of vinegar.\n\n820\n00:42:35,430 --> 00:42:36,800\nIt's a little sour which I really like.\n\n821\n00:42:36,800 --> 00:42:37,800\nOh no, lemon.\n\n822\n00:42:37,800 --> 00:42:38,800\nI think it is lemon drizzled on the onions.\n\n823\n00:42:38,800 --> 00:42:45,859\nThat is what it tastes like.\n\n824\n00:42:45,859 --> 00:42:47,410\nMmmmm.\n\n825\n00:42:47,410 --> 00:42:52,059\nSo so good.\n\n826\n00:42:52,059 --> 00:42:54,619\nAnd of course we had to get a side order of\nfries.\n\n827\n00:42:54,619 --> 00:42:59,640\nYeah, because no sandwich would be complete\nwithout a healthy portion of fries.\n\n828\n00:42:59,640 --> 00:43:05,460\nAnd these are really crispy looking fries\nthat you can actually still have the skin\n\n829\n00:43:05,460 --> 00:43:06,460\nstill on them.\n\n830\n00:43:06,460 --> 00:43:07,460\nYeah.\n\n831\n00:43:07,460 --> 00:43:08,559\nSo we've got three different dunking sauces.\n\n832\n00:43:08,559 --> 00:43:10,410\nI have no idea what they are.\n\n833\n00:43:10,410 --> 00:43:12,190\nSo I'm going to try them one by one.\n\n834\n00:43:12,190 --> 00:43:15,220\nLet's try this one first.\n\n835\n00:43:15,220 --> 00:43:20,880\nThat's like a tangy tartar sauce.\n\n836\n00:43:20,880 --> 00:43:21,934\nAnd the fries are really tasty.\n\n837\n00:43:21,934 --> 00:43:24,869\nYeah, I'm guessing this is ketchup.\n\n838\n00:43:24,869 --> 00:43:25,869\nYes.\n\n839\n00:43:25,869 --> 00:43:26,869\nHmmm.\n\n840\n00:43:26,869 --> 00:43:27,869\nWas it?\n\n841\n00:43:27,869 --> 00:43:29,359\nHe guessed correctly once again.\n\n842\n00:43:29,359 --> 00:43:34,400\nBut it is sweeter than North American ketchup.\n\n843\n00:43:34,400 --> 00:43:35,760\nYeah.\n\n844\n00:43:35,760 --> 00:43:37,190\nAnd last one - I'm thinking that might be.\n\n845\n00:43:37,190 --> 00:43:38,190\nI'm going to guess mayo.\n\n846\n00:43:38,190 --> 00:43:39,190\nGood guess.\n\n847\n00:43:39,190 --> 00:43:40,190\nYou nailed that.\n\n848\n00:43:40,190 --> 00:43:41,190\nBingo.\n\n849\n00:43:41,190 --> 00:43:42,190\nAlright, and to wash it all down I got this\nstrawberry smoothie.\n\n850\n00:43:42,190 --> 00:43:43,190\nMmmm.\n\n851\n00:43:43,190 --> 00:43:47,480\nWhich is really like thick and frothy and\nsweet.\n\n852\n00:43:47,480 --> 00:44:00,059\nYou can tell they use fresh strawberries.\n\n853\n00:44:00,059 --> 00:44:05,460\nIt's really good.\n\n854\n00:44:05,460 --> 00:44:08,480\nSo how much was it for that good greasy meal?\n\n855\n00:44:08,480 --> 00:44:14,180\nAlright, so that delicious feast of a meal\nwas 30 Soles which in the current exchange\n\n856\n00:44:14,180 --> 00:44:20,579\nrate is actually less than 10 US dollars that\nincluded our huge sandwich, our fries and\n\n857\n00:44:20,579 --> 00:44:29,269\na strawberry smoothie that was delicious.\n\n858\n00:44:29,269 --> 00:44:36,150\nSo not bad, right?\n\n859\n00:44:36,150 --> 00:44:37,869\n#eatPERU\n\n860\n00:44:37,869 --> 00:44:46,349\nSo it is past twelve noon which I think means\nit is acceptable to get a little boozy.\n\n861\n00:44:46,349 --> 00:44:52,730\nWe are going to be doing a taste test of Pisco\nSour versus Chilcano.\n\n862\n00:44:52,730 --> 00:44:59,039\nBoth drinks are made with Pisco but they are\nquite different so those should be coming\n\n863\n00:44:59,039 --> 00:45:00,039\nsoon.\n\n864\n00:45:00,039 --> 00:45:03,119\nAnd what goes better with Pisco than a little\nbit of cake.\n\n865\n00:45:03,119 --> 00:45:04,119\nExactly!\n\n866\n00:45:04,119 --> 00:45:08,400\nSo we're getting an alfajor and normally it\ncomes in a like a biscuit form but this time\n\n867\n00:45:08,400 --> 00:45:11,359\napparently it is coming in torta cake size.\n\n868\n00:45:11,359 --> 00:45:32,170\nSo that is something unique, we've never tried\nthat before so it is going to be pretty cool.\n\n869\n00:45:32,170 --> 00:45:34,790\nSo the cocktail has arrived.\n\n870\n00:45:34,790 --> 00:45:35,790\nThis is the Pisco Sour.\n\n871\n00:45:35,790 --> 00:45:36,790\nYes.\n\n872\n00:45:36,790 --> 00:45:38,170\nAnd this is my all-time favorite Peruvian\ndrink.\n\n873\n00:45:38,170 --> 00:45:39,690\nIt is amazing.\n\n874\n00:45:39,690 --> 00:45:41,390\nI can't wait to try it here.\n\n875\n00:45:41,390 --> 00:45:44,490\nSo how does it taste?\n\n876\n00:45:44,490 --> 00:45:46,980\nAs you might imagine.\n\n877\n00:45:46,980 --> 00:45:48,849\nIt is sour.\n\n878\n00:45:48,849 --> 00:45:50,249\nBut also quite sweet.\n\n879\n00:45:50,249 --> 00:45:51,249\nYeah.\n\n880\n00:45:51,249 --> 00:45:55,710\nSo, the Pisco Sour is made from a number of\ndifferent ingredients so you've got your grape\n\n881\n00:45:55,710 --> 00:46:01,050\nbrandy the Pisco which actually comes from\nthe town of Pisco here in Peru.\n\n882\n00:46:01,050 --> 00:46:02,050\nYeah.\n\n883\n00:46:02,050 --> 00:46:03,050\nThen you've got your egg white on top.\n\n884\n00:46:03,050 --> 00:46:06,849\nIf you take a look down here you've got your\negg white on top, a little bit of bitter which\n\n885\n00:46:06,849 --> 00:46:08,349\nis the brown.\n\n886\n00:46:08,349 --> 00:46:09,349\nNice and frothy.\n\n887\n00:46:09,349 --> 00:46:10,880\nYes, that is the key.\n\n888\n00:46:10,880 --> 00:46:17,079\nAnd then here you also have lemon or lime\njuice and often a little bit of syrup added\n\n889\n00:46:17,079 --> 00:46:18,079\nto give it some extra bit of sugar.\n\n890\n00:46:18,079 --> 00:46:19,079\nExtra bit of sweet.\n\n891\n00:46:19,079 --> 00:46:21,739\nSo that is one very sweet cocktail.\n\n892\n00:46:21,739 --> 00:46:23,910\nVery refreshing on a hot day.\n\n893\n00:46:23,910 --> 00:46:28,029\nYeah, and this is considered the National\ndrink of Peru.\n\n894\n00:46:28,029 --> 00:46:30,940\nMixing it all up with my little seahorse.\n\n895\n00:46:30,940 --> 00:46:38,210\nSo I ordered the Chilcano and this is a cocktail\nthat is made with Pisco, ginger ale and a\n\n896\n00:46:38,210 --> 00:46:39,210\nlittle bit of lime juice.\n\n897\n00:46:39,210 --> 00:46:40,210\nThere is a hair.\n\n898\n00:46:40,210 --> 00:46:41,210\nThere is a hair.\n\n899\n00:46:41,210 --> 00:46:42,210\nYou know who would really like this?\n\n900\n00:46:42,210 --> 00:46:43,210\nWould be my Mom.\n\n901\n00:46:43,210 --> 00:46:44,640\nShe loves ginger ale.\n\n902\n00:46:44,640 --> 00:46:45,640\nOoh.\n\n903\n00:46:45,640 --> 00:46:51,069\nThat is a little stronger than I was expecting.\n\n904\n00:46:51,069 --> 00:46:52,069\nPotent.\n\n905\n00:46:52,069 --> 00:46:53,069\nPotent.\n\n906\n00:46:53,069 --> 00:46:57,569\nI was hoping it would be a little bit watered\ndown with all of the ice cubes but no that\n\n907\n00:46:57,569 --> 00:47:00,750\nis definitely got Pisco in there and you can\ntaste it.\n\n908\n00:47:00,750 --> 00:47:02,450\nIt burns on the way down.\n\n909\n00:47:02,450 --> 00:47:05,579\nI might need to help you out with that one\nhuh?\n\n910\n00:47:05,579 --> 00:47:11,019\nActually, the first time we tried Chilcanos\nit was in Cusco, we thought we were going\n\n911\n00:47:11,019 --> 00:47:15,550\nto a Pisco museum but when we got there it\nwas actually more like a bar.\n\n912\n00:47:15,550 --> 00:47:19,270\nSo we ordered I think it was like four different\nChilcanos with different flavors.\n\n913\n00:47:19,270 --> 00:47:20,270\nSo that was pretty cool.\n\n914\n00:47:20,270 --> 00:47:23,210\nThis one that I'm having right now is just\nthe classic.\n\n915\n00:47:23,210 --> 00:47:24,869\nBasically ginger ale, lime and Pisco.\n\n916\n00:47:24,869 --> 00:47:32,640\nBut you can get fancy and like make strawberry\nones, cinnamon ones and just you know different\n\n917\n00:47:32,640 --> 00:47:33,640\nflavors.\n\n918\n00:47:33,640 --> 00:47:39,881\nSo we also got a little bit of dessert to\ngo along with our drinks since we already\n\n919\n00:47:39,881 --> 00:47:40,881\nhad lunch.\n\n920\n00:47:40,881 --> 00:47:41,881\nWe sure did.\n\n921\n00:47:41,881 --> 00:47:44,359\nHow could we miss out on the opportunity to\nhave dessert, right?\n\n922\n00:47:44,359 --> 00:47:45,700\nSo this is really interesting.\n\n923\n00:47:45,700 --> 00:47:51,349\nThis is the cake form of a Peruvian alfajor.\n\n924\n00:47:51,349 --> 00:47:54,599\nMmmmm.\n\n925\n00:47:54,599 --> 00:47:57,240\nI already started eating mine while you weren't\nlooking.\n\n926\n00:47:57,240 --> 00:48:00,259\nThat is so good.\n\n927\n00:48:00,259 --> 00:48:02,239\nI just absolutely love alfajores.\n\n928\n00:48:02,239 --> 00:48:07,630\nLike we devoured them when we were in Argentina,\nwe liked them here in Peru and to have it\n\n929\n00:48:07,630 --> 00:48:09,650\nin cake form that is really unique.\n\n930\n00:48:09,650 --> 00:48:11,920\nLike it has all of these different layers.\n\n931\n00:48:11,920 --> 00:48:16,130\nYeah, thin layers and it is super crumbly\nand in between each layer you have manjar\n\n932\n00:48:16,130 --> 00:48:22,249\nblanco, which is kind of like dulce de leche,\nand then icing sugar sprinkled all over top.\n\n933\n00:48:22,249 --> 00:48:23,249\nYeah, exactly.\n\n934\n00:48:23,249 --> 00:48:28,410\nAnd there isn't that much manjar blanco in\nbetween each layer so you definitely taste\n\n935\n00:48:28,410 --> 00:48:30,759\nit but it is not overwhelming.\n\n936\n00:48:30,759 --> 00:48:37,290\nReally good though.\n\n937\n00:48:37,290 --> 00:48:43,670\n#eatPERU\n\n938\n00:48:43,670 --> 00:49:00,940\nIt is lunchtime again here in Lima and today\nwe are going to be trying a traditional dish\n\n939\n00:49:00,940 --> 00:49:01,940\ncalled Ají de gallina.\n\n940\n00:49:01,940 --> 00:49:06,720\nThis is probably like one of those national\ndishes that you can find at almost any restaurant.\n\n941\n00:49:06,720 --> 00:49:11,650\nBut we're eating it at a place called Republica\nwhich makes Peruvian dishes but kind of like\n\n942\n00:49:11,650 --> 00:49:14,369\nin a casual fast food setting.\n\n943\n00:49:14,369 --> 00:49:16,170\nSo yeah, it should be interesting.\n\n944\n00:49:16,170 --> 00:49:23,560\nWe've placed our order and that should be\ncoming soon.\n\n945\n00:49:23,560 --> 00:49:25,809\nCat friend.\n\n946\n00:49:25,809 --> 00:49:29,170\nHi, cat friend.\n\n947\n00:49:29,170 --> 00:49:30,290\nHi.\n\n948\n00:49:30,290 --> 00:49:35,769\nOkay, so the food is already here.\n\n949\n00:49:35,769 --> 00:49:37,559\nThat came very quickly.\n\n950\n00:49:37,559 --> 00:49:39,160\nSo let's have a look at the plate.\n\n951\n00:49:39,160 --> 00:49:44,109\nThis is Ají de gallina and as you can see\nit is kind of like a chicken stew.\n\n952\n00:49:44,109 --> 00:49:51,002\nIt is made with shredded chicken and the sauce\nhas a cream, cheese and peanut base.\n\n953\n00:49:51,002 --> 00:49:55,559\nAnd also the way they thicken this sauce is\nby adding bread crumbs that have been soaked\n\n954\n00:49:55,559 --> 00:50:02,319\nin either a broth or milk and this is served\nwith rice or boiled potatoes.\n\n955\n00:50:02,319 --> 00:50:05,430\nAnd the boiled potatoes and kind of hiding\nunderneath all of the chicken here.\n\n956\n00:50:05,430 --> 00:50:06,430\nOh, we do have boiled potatoes.\n\n957\n00:50:06,430 --> 00:50:07,430\nWe do.\n\n958\n00:50:07,430 --> 00:50:08,430\nYeah.\n\n959\n00:50:08,430 --> 00:50:09,430\nI thought we were just given rice.\n\n960\n00:50:09,430 --> 00:50:10,750\nSo this is a very hearty meal.\n\n961\n00:50:10,750 --> 00:50:15,249\nI'm kind of glad we're sharing one plate because\nthere is no way I could eat all of this.\n\n962\n00:50:15,249 --> 00:50:16,670\nUm, but yeah, let's dig right in.\n\n963\n00:50:16,670 --> 00:50:19,420\nI'm just going to try it with rice here.\n\n964\n00:50:19,420 --> 00:50:22,609\nLook at that.\n\n965\n00:50:22,609 --> 00:50:24,880\nThis looks so good.\n\n966\n00:50:24,880 --> 00:50:34,880\nThis is one of my favorite ways that chicken\nis prepared here in Peru.\n\n967\n00:50:34,880 --> 00:50:35,880\nI love this dish.\n\n968\n00:50:35,880 --> 00:50:36,880\nMmmmhmmm.\n\n969\n00:50:36,880 --> 00:50:39,880\nAnd, I don't know if I forgot to mention this\nbut another key ingredient is Aji.\n\n970\n00:50:39,880 --> 00:50:40,880\nThe hot pepper.\n\n971\n00:50:40,880 --> 00:50:43,680\nBut because it has a cream base it is not\nsuper spicy.\n\n972\n00:50:43,680 --> 00:50:44,849\nSo I really love this.\n\n973\n00:50:44,849 --> 00:50:48,140\nLook, they actually gave us aji sauce too.\n\n974\n00:50:48,140 --> 00:50:49,210\nIn case we want it spicier.\n\n975\n00:50:49,210 --> 00:50:50,710\nMaybe we should add a little bit.\n\n976\n00:50:50,710 --> 00:50:51,910\nIn case it wasn't enough.\n\n977\n00:50:51,910 --> 00:50:54,560\nYeah, just dunk it all over that rice.\n\n978\n00:50:54,560 --> 00:51:00,400\nI'm not sure if that is how it is done but\nthat is how we do it.\n\n979\n00:51:00,400 --> 00:51:03,310\nSo let's see if that has more kick now.\n\n980\n00:51:03,310 --> 00:51:05,420\nAnother quality control bite.\n\n981\n00:51:05,420 --> 00:51:06,420\nQuality control.\n\n982\n00:51:06,420 --> 00:51:07,420\nThat is what we call it.\n\n983\n00:51:07,420 --> 00:51:08,420\nMmmmm.\n\n984\n00:51:08,420 --> 00:51:09,880\nNow it is spicier.\n\n985\n00:51:09,880 --> 00:51:11,559\nThat is good.\n\n986\n00:51:11,559 --> 00:51:13,799\nNice and creamy too?\n\n987\n00:51:13,799 --> 00:51:16,119\nFeel the burn.\n\n988\n00:51:16,119 --> 00:51:17,670\nHahaha.\n\n989\n00:51:17,670 --> 00:51:21,869\nSo it is now Sam's turn to dig in.\n\n990\n00:51:21,869 --> 00:51:22,869\nYes, my turn.\n\n991\n00:51:22,869 --> 00:51:26,499\nAnd what is really cool about this dish is\nlike you were saying it is kind of a everyday\n\n992\n00:51:26,499 --> 00:51:27,499\ndish.\n\n993\n00:51:27,499 --> 00:51:30,983\nAn everyday part of Peruvian cuisine and this\nis something we've had a lot at your Aunt\n\n994\n00:51:30,983 --> 00:51:32,559\nand Grandma's house.\n\n995\n00:51:32,559 --> 00:51:36,279\nOh yes, this is our first time to film it\nbut it is a dish we are very familiar with.\n\n996\n00:51:36,279 --> 00:51:39,239\nYeah, we've been eating it at least once a\nweek.\n\n997\n00:51:39,239 --> 00:51:40,239\nAt least.\n\n998\n00:51:40,239 --> 00:51:48,499\nI'm getting myself a nice big bite here.\n\n999\n00:51:48,499 --> 00:51:51,420\nFor me it is just the sauce that makes it.\n\n1000\n00:51:51,420 --> 00:51:56,200\nI love the cheese and the cream and peanuts.\n\n1001\n00:51:56,200 --> 00:51:57,529\nThose are all ingredients I really like.\n\n1002\n00:51:57,529 --> 00:52:00,170\nAnd then when you add tender chicken to that\nand a little bit of rice.\n\n1003\n00:52:00,170 --> 00:52:03,450\nThat is just such a winning combo.\n\n1004\n00:52:03,450 --> 00:52:06,160\nAnd to wash this all down what did you get?\n\n1005\n00:52:06,160 --> 00:52:11,229\nI got myself a strawberry smoothie and this\nis oh natural with no sugar added.\n\n1006\n00:52:11,229 --> 00:52:15,220\nSo it is not super sweet but it is healthy.\n\n1007\n00:52:15,220 --> 00:52:18,049\nGood stuff.\n\n1008\n00:52:18,049 --> 00:52:22,289\nTaste those strawberries?\n\n1009\n00:52:22,289 --> 00:52:26,569\nSo we polished that off in like a minute and\na half.\n\n1010\n00:52:26,569 --> 00:52:28,569\nYeah, more like demolished it.\n\n1011\n00:52:28,569 --> 00:52:32,740\nBut what was really cool about this is that\nit tasted homemade even though this is kind\n\n1012\n00:52:32,740 --> 00:52:38,059\nof a fast food type of joint.\n\n1013\n00:52:38,059 --> 00:52:39,589\nThe actual Ají de gallina it tasted homemade.\n\n1014\n00:52:39,589 --> 00:52:40,700\nYeah you could of fooled me.\n\n1015\n00:52:40,700 --> 00:52:42,720\nIt tasted like what we've been eating at my\nfamily's place.\n\n1016\n00:52:42,720 --> 00:52:43,720\nYeah, yeah.\n\n1017\n00:52:43,720 --> 00:52:44,720\nIt was amazing.\n\n1018\n00:52:44,720 --> 00:52:45,880\nAuthentic, delicious, cheap and really tasty.\n\n1019\n00:52:45,880 --> 00:52:50,140\nSo now tell us how much did we spend on that\ndelicious Ají de gallina?\n\n1020\n00:52:50,140 --> 00:52:51,550\nYou know what, it wasn't expensive.\n\n1021\n00:52:51,550 --> 00:52:58,170\nIt was only 14 Soles so in total that was\nfour dollars and fifty cents US.\n\n1022\n00:52:58,170 --> 00:53:03,059\nReally good value and yeah I'd recommend coming\nhere because the food was authentic, homemade\n\n1023\n00:53:03,059 --> 00:53:04,910\nstyle and we're satisfied.\n\n1024\n00:53:04,910 --> 00:53:09,880\nYeah, so this place is called Republica.\n\n1025\n00:53:09,880 --> 00:53:12,049\nYum.\n\n1026\n00:53:12,049 --> 00:53:14,229\n#eatPERU\n\n1027\n00:53:14,229 --> 00:53:18,579\nWell hello.\n\n1028\n00:53:18,579 --> 00:53:20,230\nWe are back in Lima again.\n\n1029\n00:53:20,230 --> 00:53:22,200\nI think this is like the third round.\n\n1030\n00:53:22,200 --> 00:53:23,329\nThe third time?\n\n1031\n00:53:23,329 --> 00:53:24,670\nThird time in the last year.\n\n1032\n00:53:24,670 --> 00:53:28,400\nYeah, so we've been coming here quite often\nand it is lunchtime so we're going to go make\n\n1033\n00:53:28,400 --> 00:53:32,390\na video and today we're going to be doing\na Peruvian fast food.\n\n1034\n00:53:32,390 --> 00:53:37,660\nSo there is a place called Bembos which is\nkind of like a fast food chain like a McDonald's\n\n1035\n00:53:37,660 --> 00:53:40,769\nor Burger King so we're going to go check\nit out and see what kind of burgers they have\n\n1036\n00:53:40,769 --> 00:53:41,769\nthere.\n\n1037\n00:53:41,769 --> 00:53:44,050\nYeah, and they have some specialty burgers\nthat are unique to that chain.\n\n1038\n00:53:44,050 --> 00:53:45,050\nYou'll only find them in Peru.\n\n1039\n00:53:45,050 --> 00:53:47,310\nYes, you'll only find them in Peru.\n\n1040\n00:53:47,310 --> 00:53:50,569\nSo, exciting times.\n\n1041\n00:53:50,569 --> 00:54:06,009\nSo our food is finally ready.\n\n1042\n00:54:06,009 --> 00:54:08,069\nIt is not really fast food over here.\n\n1043\n00:54:08,069 --> 00:54:10,849\nIt probably took like 15 minutes for everything\nto come out.\n\n1044\n00:54:10,849 --> 00:54:12,490\nBut check out those burgers.\n\n1045\n00:54:12,490 --> 00:54:16,460\nWe upgraded to the large size and those are\nmassive.\n\n1046\n00:54:16,460 --> 00:54:20,349\nI think we're going to have trouble just holding\nthem.\n\n1047\n00:54:20,349 --> 00:54:23,760\nSo on the menu they have two burgers that\nare Peruvian.\n\n1048\n00:54:23,760 --> 00:54:28,540\nSo we got a lo pobre which is this one here.\n\n1049\n00:54:28,540 --> 00:54:31,000\nAnd then we also.\n\n1050\n00:54:31,000 --> 00:54:32,599\nLift up that one.\n\n1051\n00:54:32,599 --> 00:54:33,599\nLet's check that out.\n\n1052\n00:54:33,599 --> 00:54:38,980\nThat is like a really thick burger, a fried\negg and we'll see what else once we bite into\n\n1053\n00:54:38,980 --> 00:54:39,980\nit.\n\n1054\n00:54:39,980 --> 00:54:43,390\nAnd this one here is called Huachana.\n\n1055\n00:54:43,390 --> 00:54:44,770\nAnd I think it has some kind of pork.\n\n1056\n00:54:44,770 --> 00:54:46,380\nSo yeah, those are huge.\n\n1057\n00:54:46,380 --> 00:54:49,170\nThose are like some of the biggest burgers\nI've ever seen.\n\n1058\n00:54:49,170 --> 00:54:50,170\nWe also got fries.\n\n1059\n00:54:50,170 --> 00:54:54,160\nHere, they are like spilling over.\n\n1060\n00:54:54,160 --> 00:55:00,410\nAnd for our beverage we got chicha morada\nwhich is a purple corn drink.\n\n1061\n00:55:00,410 --> 00:55:03,985\nVery Peruvian so we had to get it with this\nmeal.\n\n1062\n00:55:03,985 --> 00:55:05,240\nUm, but this might be in soda form actually.\n\n1063\n00:55:05,240 --> 00:55:06,719\nI don't think it is just juice.\n\n1064\n00:55:06,719 --> 00:55:07,890\nYeah, and we got some special sauces too.\n\n1065\n00:55:07,890 --> 00:55:08,890\nAnd some sauces.\n\n1066\n00:55:08,890 --> 00:55:13,329\nI got a little bit of ketchup but I mostly\nloaded up on this - it is called aji and it\n\n1067\n00:55:13,329 --> 00:55:14,329\nis a spicy sauce.\n\n1068\n00:55:14,329 --> 00:55:20,150\nWe like our spice so we've got two little\npots of those.\n\n1069\n00:55:20,150 --> 00:55:26,650\nNow let's dig in.\n\n1070\n00:55:26,650 --> 00:55:27,650\nOkay, so Sam is up first.\n\n1071\n00:55:27,650 --> 00:55:28,650\nHis is hamburguesa a lo pobre.\n\n1072\n00:55:28,650 --> 00:55:29,650\nYes, and it gets its name from the a lo pobre.\n\n1073\n00:55:29,650 --> 00:55:33,160\nLomo a lo pobre which is a Peruvian dish that\nis really popular.\n\n1074\n00:55:33,160 --> 00:55:35,539\nIt is basically a steak with a fried egg on\ntop.\n\n1075\n00:55:35,539 --> 00:55:36,640\nYeah, exactly.\n\n1076\n00:55:36,640 --> 00:55:38,740\nSo we've got tonnes of mayo on here.\n\n1077\n00:55:38,740 --> 00:55:43,750\nWe've got a fried egg and one of the cool\ningredients it looks like we've got some fried\n\n1078\n00:55:43,750 --> 00:55:44,750\nplantain too.\n\n1079\n00:55:44,750 --> 00:55:45,750\nOh, wow.\n\n1080\n00:55:45,750 --> 00:55:47,720\nOh man, and then we've got the veggies on\nthe bottom.\n\n1081\n00:55:47,720 --> 00:55:50,670\nMan, that is so thick.\n\n1082\n00:55:50,670 --> 00:55:52,749\nIt is massive.\n\n1083\n00:55:52,749 --> 00:56:00,970\nI want to see you bite into it.\n\n1084\n00:56:00,970 --> 00:56:01,999\nMmmmm.\n\n1085\n00:56:01,999 --> 00:56:05,720\nThat was a big bite.\n\n1086\n00:56:05,720 --> 00:56:08,219\nYeah, that is a nice burger.\n\n1087\n00:56:08,219 --> 00:56:10,729\nThat is a very thick piece of patty.\n\n1088\n00:56:10,729 --> 00:56:11,979\nPiece of meat on there.\n\n1089\n00:56:11,979 --> 00:56:13,489\nAnd it is good quality too.\n\n1090\n00:56:13,489 --> 00:56:18,969\nI mean it is a fast food style burger but\nI would say this is more like a premium type\n\n1091\n00:56:18,969 --> 00:56:20,210\nof burger.\n\n1092\n00:56:20,210 --> 00:56:21,780\nA premium type of fast food.\n\n1093\n00:56:21,780 --> 00:56:24,900\nReally really good and the egg is a nice addition.\n\n1094\n00:56:24,900 --> 00:56:28,849\nAnd wow, those fried bananas, it gives it\na little bit of extra juiciness.\n\n1095\n00:56:28,849 --> 00:56:29,849\nI really like it.\n\n1096\n00:56:29,849 --> 00:56:32,140\nWant to take a second bite?\n\n1097\n00:56:32,140 --> 00:56:35,020\nJust for research purposes, you know.\n\n1098\n00:56:35,020 --> 00:56:36,020\nResearch.\n\n1099\n00:56:36,020 --> 00:56:38,259\nTo make sure you like it a second time around.\n\n1100\n00:56:38,259 --> 00:56:41,339\nSome extra plantain.\n\n1101\n00:56:41,339 --> 00:56:42,369\nMmmmm.\n\n1102\n00:56:42,369 --> 00:56:44,420\nOh, yeah.\n\n1103\n00:56:44,420 --> 00:56:47,019\nSatisfied boy over here.\n\n1104\n00:56:47,019 --> 00:56:49,500\nOkay, so it is time for mine.\n\n1105\n00:56:49,500 --> 00:56:51,700\nThis one is Huachana.\n\n1106\n00:56:51,700 --> 00:56:54,049\nI had never heard of this before up until\nthis morning.\n\n1107\n00:56:54,049 --> 00:56:58,769\nAnd I was trying to do a little bit of research\nonline and it would appear that Hauchana is\n\n1108\n00:56:58,769 --> 00:57:00,710\nkind of like the stuffing for a sausage, a\npork sausage.\n\n1109\n00:57:00,710 --> 00:57:03,920\nThat is what I got out of it.\n\n1110\n00:57:03,920 --> 00:57:06,880\nIt also has these crispy little fries.\n\n1111\n00:57:06,880 --> 00:57:08,670\nI'm not sure what these are called in English\nbut I know you can buy it as a snack.\n\n1112\n00:57:08,670 --> 00:57:09,670\nKind of like crisps or chips.\n\n1113\n00:57:09,670 --> 00:57:10,670\nAnd what else is in there?\n\n1114\n00:57:10,670 --> 00:57:11,670\nSome lettuce.\n\n1115\n00:57:11,670 --> 00:57:12,670\nSo let's just dig in.\n\n1116\n00:57:12,670 --> 00:57:13,670\nThis is huge.\n\n1117\n00:57:13,670 --> 00:57:14,670\nI don't know how I'm going to bite into it.\n\n1118\n00:57:14,670 --> 00:57:15,670\nNom, nom, nom.\n\n1119\n00:57:15,670 --> 00:57:16,670\nMmmmm.\n\n1120\n00:57:16,670 --> 00:57:17,670\nThat is a big burger.\n\n1121\n00:57:17,670 --> 00:57:21,400\nWow.\n\n1122\n00:57:21,400 --> 00:57:33,519\nYeah, really juicy.\n\n1123\n00:57:33,519 --> 00:57:38,090\nI'm not entirely sure.\n\n1124\n00:57:38,090 --> 00:57:40,490\nI'm still not sure if this is pork or what.\n\n1125\n00:57:40,490 --> 00:57:43,930\nThis orange stuff but it is really spicy.\n\n1126\n00:57:43,930 --> 00:57:44,930\nSo I like that.\n\n1127\n00:57:44,930 --> 00:57:47,039\nIt gives it a bit of extra flavor.\n\n1128\n00:57:47,039 --> 00:57:54,859\nAnd honestly I feel like you can come to Bembos\nand just order the regular size burger and\n\n1129\n00:57:54,859 --> 00:57:55,859\nthat would be enough.\n\n1130\n00:57:55,859 --> 00:57:57,450\nI feel like the large is enough for two people.\n\n1131\n00:57:57,450 --> 00:57:58,450\nHahaha.\n\n1132\n00:57:58,450 --> 00:57:59,450\nWe're going to struggle to finish these.\n\n1133\n00:57:59,450 --> 00:58:02,089\nYeah, but it is also kind of cool how this\nhas chips in it.\n\n1134\n00:58:02,089 --> 00:58:23,609\nI don't think I've ever had a burger.\n\n1135\n00:58:23,609 --> 00:58:24,609\nA hamburger with chips.\n\n1136\n00:58:24,609 --> 00:58:25,609\nLike crispy chips.\n\n1137\n00:58:25,609 --> 00:58:26,609\nMmmmm.\n\n1138\n00:58:26,609 --> 00:58:27,609\nGood stuff.\n\n1139\n00:58:27,609 --> 00:58:28,609\nI'm usually not a huge fan of fast food.\n\n1140\n00:58:28,609 --> 00:58:29,710\nSam had to convince me to come here but I'm\nglad I did.\n\n1141\n00:58:29,710 --> 00:58:35,540\nOkay, french fry taste test.\n\n1142\n00:58:35,540 --> 00:58:39,569\nSo one dunked in ketchup and one dunked in\nthe aji sauce.\n\n1143\n00:58:39,569 --> 00:58:40,900\nOh la lah.\n\n1144\n00:58:40,900 --> 00:58:43,119\nI'll try that ketchup first.\n\n1145\n00:58:43,119 --> 00:58:44,119\nMmmm.\n\n1146\n00:58:44,119 --> 00:58:45,119\nIt's good.\n\n1147\n00:58:45,119 --> 00:58:49,599\nYeah, it is you know your classic fast food\nfrench fry with ketchup.\n\n1148\n00:58:49,599 --> 00:58:51,509\nI find that it is extra salty here.\n\n1149\n00:58:51,509 --> 00:58:55,259\nYeah, they really loaded up on the salt which\nwe like.\n\n1150\n00:58:55,259 --> 00:58:57,460\nSalt and grease.\n\n1151\n00:58:57,460 --> 00:58:58,460\nMmmm.\n\n1152\n00:58:58,460 --> 00:58:59,460\nMmmmmm.\n\n1153\n00:58:59,460 --> 00:59:05,500\nWow, now that is a unique sauce and it is\nspicy and it has got a real tang.\n\n1154\n00:59:05,500 --> 00:59:06,599\nThat is good.\n\n1155\n00:59:06,599 --> 00:59:09,240\nI've never had this sauce come to think of\nit.\n\n1156\n00:59:09,240 --> 00:59:12,110\nThis is my first time to try it and I instantly\nlike it.\n\n1157\n00:59:12,110 --> 00:59:15,641\nSo it is cool, I'm glad that you got us a\nsecond thing of it.\n\n1158\n00:59:15,641 --> 00:59:16,641\nYeah.\n\n1159\n00:59:16,641 --> 00:59:19,529\nAnd now it is time for the beverage.\n\n1160\n00:59:19,529 --> 00:59:21,089\nChicha morada.\n\n1161\n00:59:21,089 --> 00:59:22,089\nMmmm.\n\n1162\n00:59:22,089 --> 00:59:24,210\nThat is nice.\n\n1163\n00:59:24,210 --> 00:59:28,619\nSo okay, I thought it was going to be kind\nof like a fizzy soda drink since we're at\n\n1164\n00:59:28,619 --> 00:59:29,619\na fast food chain.\n\n1165\n00:59:29,619 --> 00:59:30,680\nBut it is actually the juice.\n\n1166\n00:59:30,680 --> 00:59:31,680\nthe proper juice.\n\n1167\n00:59:31,680 --> 00:59:32,680\nThe purple corn juice.\n\n1168\n00:59:32,680 --> 00:59:35,920\nSo if you want to have a look inside that\nis what it looks like.\n\n1169\n00:59:35,920 --> 00:59:41,420\nAnd yeah, it doesn't taste like corn so don't\nbe scared if you come to Peru and you're like\n\n1170\n00:59:41,420 --> 00:59:42,740\nthey're drinking corn juice.\n\n1171\n00:59:42,740 --> 00:59:43,859\nIt is really sweet.\n\n1172\n00:59:43,859 --> 00:59:46,269\nAnd it also very refreshing on a hot day.\n\n1173\n00:59:46,269 --> 00:59:47,559\nIt sure is.\n\n1174\n00:59:47,559 --> 00:59:48,559\nChicha!\n\n1175\n00:59:48,559 --> 00:59:59,130\nSo someone still had enough room for dessert.\n\n1176\n00:59:59,130 --> 01:00:00,130\nI don't know how that is possible.\n\n1177\n01:00:00,130 --> 01:00:01,130\nNot really.\n\n1178\n01:00:01,130 --> 01:00:02,130\nWe're doing this for you guys.\n\n1179\n01:00:02,130 --> 01:00:03,130\nWe're stuffed.\n\n1180\n01:00:03,130 --> 01:00:04,130\nFor the taste test.\n\n1181\n01:00:04,130 --> 01:00:05,670\nWe're doing this for the taste test.\n\n1182\n01:00:05,670 --> 01:00:08,950\nSo we got a Doña Pep ice cream.\n\n1183\n01:00:08,950 --> 01:00:09,950\nAnd this is the Doña Pep.\n\n1184\n01:00:09,950 --> 01:00:14,730\nIt is kind of like a cookie covered in chocolate\nwith sprinkles.\n\n1185\n01:00:14,730 --> 01:00:21,039\nYes, and then down here we have your classic\nsoft serve ice cream which appears to have\n\n1186\n01:00:21,039 --> 01:00:22,410\nsome sparkles in it.\n\n1187\n01:00:22,410 --> 01:00:29,680\nSo, let's try those.\n\n1188\n01:00:29,680 --> 01:00:36,100\nSprinkles and fudge.\n\n1189\n01:00:36,100 --> 01:00:37,100\nWow.\n\n1190\n01:00:37,100 --> 01:00:38,100\nHe approves.\n\n1191\n01:00:38,100 --> 01:00:39,100\nHe approves the dessert.\n\n1192\n01:00:39,100 --> 01:00:41,789\nThat is a nice way to end things off.\n\n1193\n01:00:41,789 --> 01:00:42,789\nYeah, with something sweet.\n\n1194\n01:00:42,789 --> 01:00:45,140\nIt looks like such a magical dessert with\nall those sprinkles.\n\n1195\n01:00:45,140 --> 01:00:46,140\nLook at that.\n\n1196\n01:00:46,140 --> 01:00:48,430\nSo that was a super filling fast food lunch.\n\n1197\n01:00:48,430 --> 01:00:51,519\nWhat did you think of Peruvian fast food at\nBembos?\n\n1198\n01:00:51,519 --> 01:00:54,250\nYeah, it was like so much bigger than I thought\nit would be.\n\n1199\n01:00:54,250 --> 01:00:56,499\nIt was a massive burger.\n\n1200\n01:00:56,499 --> 01:00:59,099\nI'm just so stuffed I think I need a siesta\nnow.\n\n1201\n01:00:59,099 --> 01:01:01,609\nAnd I thought the ingredients were really\ncool.\n\n1202\n01:01:01,609 --> 01:01:04,440\nHaving things like plantain in a hamburger.\n\n1203\n01:01:04,440 --> 01:01:07,920\nReally unique things that I would have never\nconsidered putting in a burger.\n\n1204\n01:01:07,920 --> 01:01:08,989\nIt was pretty awesome.\n\n1205\n01:01:08,989 --> 01:01:09,989\nAnd price point.\n\n1206\n01:01:09,989 --> 01:01:14,470\nPrice point was forty five Soles which is\nabout $12 or 13 USD dollars right now.\n\n1207\n01:01:14,470 --> 01:01:19,599\nSo that included the two massive burgers,\nthe fries, the chicha morada and the ice cream.\n\n1208\n01:01:19,599 --> 01:01:23,109\nSo yeah, pretty good value and it is time\nfor us to go take a nap.\n\n1209\n01:01:23,109 --> 01:01:25,449\nOkay, let's got to the apartment for a siesta.\n\n", "original_filename": "20170410 - Peruvian Food Guide ≡ƒç╡≡ƒç¬ ∩╜£ Best Local Eats in Lima & Cusco (Chifa, Alpaca, Aji╠ü de Gallina & More!).en.srt", "missing_transcript": false} {"id": "e97f618405c2214a", "content_hash": "a5258cd5609cf6d713b10086406c4e88d690aff7", "video_id": "6hRbIt6qbVc", "url": "https://www.youtube.com/watch?v=6hRbIt6qbVc", "position": 27, "published_at": "2017-03-15T00:00:01Z", "video_date": "2017-03-15", "title": "Argentina Travel Guide 🇦🇷 | Top Things to Do in Buenos Aires, Salta, Cachi, Cafayate & Córdoba!", "youtube_title": "Argentina Travel Guide 🇦🇷 | Top Things to Do in Buenos Aires, Salta, Cachi, Cafayate & Córdoba!", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 38405, "tags": "Argentina,Argentina Travel Guide,Visit Argentina,Argentina guide,Things to do in Argentina,Argentina Travel,Argentina tour guide,Argentina things to do,Argentina tourism,travel guide argentina,Best things to do in Argentina,Argentina itinerary,Argentina what to do,Argentina trip,argentina places to visit,Argentina must see,Argentina food,Argentina attractions,travel guide,argentina turismo,argentina guia turistica,Argentine food,Argentinian food,Travel", "tags_list": ["Argentina", "Argentina Travel Guide", "Visit Argentina", "Argentina guide", "Things to do in Argentina", "Argentina Travel", "Argentina tour guide", "Argentina things to do", "Argentina tourism", "travel guide argentina", "Best things to do in Argentina", "Argentina itinerary", "Argentina what to do", "Argentina trip", "argentina places to visit", "Argentina must see", "Argentina food", "Argentina attractions", "travel guide", "argentina turismo", "argentina guia turistica", "Argentine food", "Argentinian food", "Travel"], "text": "Well, welcome to Argentina! This month Sam and I are exploring Buenos Aires the Argentinian capital. And this video is going to show you 50 things to do around the city. Buenos Aires is one of our favorite cities in the world, so as soon as we arrived, we hit the ground running. In this guide we'll be visiting numerous neighborhoods including Recoleta, San Telmo, Boca and Palermo, while showcasing a mix of fun activities and main attractions. And since we're huge foodies, we'll also be introducing you to a few Argentine dishes you simply cannot miss. For anyone planning a trip to the capital, here are 50 things to do in Buenos Aires: Let’s begin with the city’s most identifiable landmark. The obelisk is located at the intersection of Avenida 9 de Julio and Avenida Corrientes, and it was built to commemorate the fourth centenary of the founding of the city. The pink house is home to the president’s office. Apparently it was painted pink to diffuse tension between the 2 opposing political parties: red for the Federals, and white for the Unitarians. La Boca is the most colorful neighborhood in Buenos Aires, and there is one particular stretch of road called Caminito which is really popular with visitors. Here you can see live tango performances, shop for souvenirs, and have fun photographing the brightly coloured houses. We came all the way to Boca to meet Messi number 10. So for the hardcore football fans another cool thing you can do in Buenos Aires is visit the Boca Juniors stadium. It is called La Bombonera and that means the chocolate box. I don't really think it looks like a chocolate box. I mean it is this giant yellow stadium. Colorful chocolate box. But yeah, it is right over there. So let's go check it out. If you’re into football, you may want to consider doing a stadium tour, or even attending a match against Boca Junior’s rival: River Plate. This may seem like a rather morbid attraction for a city guide, however, Recoleta Cemetery is one of the most beautiful cemeteries in the world. It contains elaborate mausoleums with statues, crosses, and guarding angels watching over the tombs. It also contains the graves of notable people, but none is more visited than that of Evita Peron. So we're going for a stroll through the Japanese Gardens and it feels like we're back in Asia. The Japanese Gardens are located in Palermo and they are cared for the by the Japanese Argentine Cultural Foundation. Inside the grounds you’ll find a lake filled with colourful carp, and all manner of Japanese vegetation. You do have to pay admission to visit, but it’s worth every cent as the gardens are perfectly manicured. So I know we always say we're excited about this meal but today it is extra special because we're bringing you to our favorite restaurant in all of Buenos Aires. This is a steakhouse. It is a Parrilla. That means they cook all of their meat on the grill. And it is seriously the best meat we've tried in the city. And we've ordered our favorite cut - Bife de Lomo. It is going to be amazing. We're waiting for that to show up. The star of the meal has arrived. The star of the meal. Bife de lomo. Look at this piece of beauty on my fork. Oooh. That is some of the most tender meat I've ever had in my entire life. You bite into it and it just disintegrates, it just like melts right into your mouth. And it is so juicy and flavorful. It is just fantastic. This is the tenderloin cut in English. It is the best. And you know what makes this restaurant awesome. You know how you can tell you're in a really good steakhouse. They don't ask you how you want your steak. They don't say do you want it rare, do you want it medium rare, do you want it well done? No, they just make it the house way and they know what they're doing. So you get the best most optimal steak possible. Speaking of food, if you want to try Milanesa, another place to visit is El Club de la Milanesa. They specialize in this dish and have great sampler portions. This looks like guacamole, barbecue sauce, mustard, this looks like mozzarella cheese with a tomato and basil, this one is ham and cheese and tomato sauce, this is a cream of cheddar and melted cheddar with bacon over top. We couldn't decide which one to order so why not get a sampler portion. Yeah, so we get seven different ones to sample and that comes with a salad and these delicious potatoes. Cheesy fries. Alright, this looks good. Let's get all the toppings on there. Mmmm. How is that. That's nice. Oh, yeah. So, that is veal, cheddar cheese, a little bit of bacon. Um, and like thinly sliced spring onions on top. And it is really tender meat. Like it is so soft. Wow. We are visiting one of the most beautiful bookstores in the world. This is called El Ateneo Grand Splendid. This place actually used to be a theater and then it was converted into a movie theatre and now it is a bookstore. And it is absolutely beautiful. Okay, so this section where we're standing now would have been where they had like the rows of seats facing this stage which is over that way. Um, but when they did the conversion they had to remove all of those seats and they put rows of books instead. Books. Um, and also the stage where they would have had performances has been turned into a cafe, so if you follow me around the corner I can show you that. If you’re around Puerto Madero, another meal to try is the ‘choripan’. This dish gets its name by combining two words - chorizo (for sausage) and pan (for bread). There are lots of stands along the edge of the Costanera Sur Ecological Reserve, and it’s worth waiting in line. We added a little bit of chimichurri to ours and it was absolutely delicious! (Live Music Playing) (Speaking Spanish) The San Telmo Sunday Fair is a hippie market slash antique fair that takes place in Plaza Dorrego and spills on to Calle Defensa. Here you can pick up souvenirs, listen to live music, sample some of the street food, or browse some antiques for your own collection. So this is something I find really strange. At the market they are selling people's old family photos. And you can even find like government documents. It is a bit odd. I'm not sure how this ended up at a flea market. And I wonder like who these families are and how they feel about their possessions being sold. Family moments. Since Buenos Aires is the birthplace of tango, no visit to the city would be complete without going to a tango show. If you’re feeling a bit more ambitious, you can also join a tango dancing lesson. Cafe Tortoni was once the gathering place for the nation’s writers and great thinkers. It still retains its old world Parisian-inspired feel, and it’s a nice place to stop for a coffee and something sweet, even if it’s just to get a glimpse of the interior. Floralis Generica is a flower sculpture located in Plaza de las Naciones Unidas. What makes this sculpture pretty cool is that it is designed to open its petals in the morning and close them in the evening. Just across the street, you’ll also find the National Museum of Fine Arts. It holds an international collection of paintings from the Middle Ages up to the 20th century, as well as works by Argentine artists. For a shopping experience in Buenos Aires unlike any other, you should head over to Galerias Pacifico. Located at the intersection of Calle Florida and Avenida Cordoba, this structure boasts hand-painted frescoes, a glass covered atrium, and plenty of high end brands. (Ducks Quacking) Palermo Woods is a large urban park located in the neighborhood of Palermo. It’s popular with joggers and cyclists, and you can even rent a rowboat to take out on the lake. If you’re looking for a family-friendly activity or something to do on a rainy day, you can consider visiting the Galileo Galilei planetarium which is also in Palermo. So right around the corner from the Evita Museum you have the Evita Cafe. And we are having afternoon tea here. We just ordered a sampler plate of different types of desserts. And this looks amazing. Like we've got flan, brownie, tiramisu and a few surprises that I think we're going to have to bite into to find out what they are. And a little bit of coffee. Café con leche. So this is going to be fun. The Evita Museum looks back on the life of Peron’s wife and her appeal as a national heroine. The restaurant just behind is perfect for al fresco dining on a weekend. So this video is about ice cream because Buenos Aires has some of the best ice cream we have ever tried. And our favorite place to go to is Freddo. We found this place towards the start of our visit and we've been coming like every other day. Hahaha. Shoosh. Don't tell anyone. Um, but yeah, so we ended up getting some ice cream this afternoon. And what you see here is a quarter of a kilo. So this is 250 grams of ice cream and you get to choose three flavors. So this one here is Forest berries. Look at that. Mmmm. And that is actually my favorite flavor at Freddo. I order it every time I come here. And it is like really thick and creamy and it has a rich vanilla flavor but it also has chunks of real fruit. And I couldn't tell you what the forest berries are. I don't know if it is blackberries or blueberries. It could be anything. But it is delicious. As for the other flavors, I'm having raspberry, and this is like a raspberry sorbet so it is a little bit watery instead of being like creamy. So I kind of like it because it is refreshing. And on this side, for my third flavor, I chose strawberry. Some might say that is a little boring but whatever. I like strawberry. That's almost vanilla. Hahaha. Mmmm. Yeah. But my favorite has got to be this one on the side. Forest berries. Forest berry for the win. Florida Street is another popular shopping area. This pedestrian only street runs for about a kilometer and it is lined with stores on either side. You can also exchange money on the street, get a shoe shine, or watch some of the buskers get creative with their costumes. So one of the experiences that has been recommended time and time again is to go and have lunch at a Bodegón. And that is kind of like an old fashioned tavern. It has a very family oriented feel. And it is kind of simple, classic. You know the focus is on good food and large hearty portions. So that is what we're doing right now. We're eating at a place called Norte. Restaurante Norte. We've just placed our order and the food should be arriving soon. So Sam you're looking happy over there. Why is that? Yes, my bife de lomo al champignon has arrived. Which is basically steak with mushrooms and I think kind of a gravy and these look like homemade wedges like home fries. Pan fries. Oh, look at the gravy. Look at all of the gravy. It is swimming in gravy. And it looks like it has sort of garlic. No, that is mushrooms. So I'm going to try the meat. I've served myself up a little portion. I'm going to make sure I've got lots of gravy and a potato at the same time. Oh man, I'm so excited for this. Wow! Wow, he says. Wow! That is some tender meat. And I've never had this kind of steak with gravy before. And it is like having like Thanksgiving or Christmas dinner except with steak instead of turkey. And the steak is a lot better than any turkey I've ever had. This is amazing. Puerto Madero is another neighbourhood you should check out on your visit to Buenos Aires. The area sits along the waterfront and it has undergone a massive regeneration effort in the last couple of decades. Old warehouses have been turned into lofts, restaurants, and art spaces, and it’s quite lively if you swing by on a weekend. ARA Presidente Sarmiento is a former training ship turned museum that is docked in Puerto Madero. The ship was named after the 7th president of Argentina and you can go on board and explore the different levels. Another day, another slice of pizza. Today we're at Pizzería Güerrin, one of the most famous pizzerias in all of Buenos Aires. This is one of Sam's favorite spots in the whole city and we're here for lunch. We've placed our order and we're waiting for the pizza to arrive. So the pizza has arrived and we have to start with the specialty of the house. It is called pizza Güerrin. So that is this slice over here. Look at that. Oh, my goodness. The toppings are falling off. Wow, that has got a lot going on. Cheese. I see olives. What else is there? It is a really thick crust first of all. The tomato sauce is kind of unusual. It is really chunky and you have mozzarella cheese, slices of ham, red peppers and an olive. So that is like fully loaded in my eyes. So let's dig right in. Look at me. Using a fork and a knife to cut my pizza. How sophisticated. Fancy. It's hot. Oh, man. Mmmmm. Oh, wow. Ooey gooey goodness? And it is a little bit greasy with all of the cheese. That is some really thick cheese they have. So it is really nice but let me actually get some pepper in there. So I can tell you if it is good or not. So next up is Fugazetta. Fugazetta. And Fugazetta is normally onions but this Fugazetta with ham and cheese. Look at all of the onions on here. And you can see the ham right there. That is awesome. Mmmm. Wow. You know what if you think the first slice of pizza had a lot of cheese this one has I would swear like double or triple. Like it is just overloaded with cheese. And for someone who likes cheese as much as me that is a very good thing. Plaza San Martin is a park located in the neighbourhood of Retiro. The plaza gets its name from the giant sculpture of Jose de San Martin, the nation’s liberator. Just off of Plaza San Martin, you can also visit the Malvinas War Memorial which commemorates the Argentine soldiers who fought against the British in the Falkland War. It is lunchtime. Our favorite time of day. Today we're eating at a place called La Americana. And the slogan is La Reina de las Empanadas. The queen of the empanadas, so that is exactly what we're going to be trying. We've ordered a sampler plate with five different ones and that should be coming really soon. They have arrived. Yes, and I think we may have ordered one too many because these are massive. Two or three too many. These are gigantic. They're a lot bigger than what we were expecting so I think we'll have some leftovers for dinner or maybe a quick snack. Um, but anyway let's dig right in. I'm going to start with this one right here. I'm going to start with this one right here. This one is called Cuyanita. It is a meat empanada that has been deep-fried. So let's just cut into it first so you can see the filling. There we go. It is steaming. So you can see the beef there, there is a green olive and also a bit of egg. I'm going to have to wait for this to cool down. I think it is fresh out of the deep fryer to be honest. It is burning my fingers. Blow on your food. Mmmmm. Oh, oh my gosh. That is one of the best ones I've had in the country. I kid you not. But have a look. The meat is kind of juicy. It is really nice and also the dough it is made with lard. So you kind of get like a salty greasiness coming through which probably isn't healthy but it tastes amazing. And which one are you trying next? I'm trying Criolla which is also a meat one but apparently this one is baked as opposed to fried. So let's dissect that here. Oh, look you can see the juices. The science lab. The juices are coming out. Oh, wow. Wow! Wow. Oh, wow! You know what I don't even know I can really hold it. Oh, that has got a green olive in it as well. You can see it steaming. Look at that. Oh, baby. Let's try that. So you also had a bit of mine which was deep-fried. So you'll have to compare the two. You know what, there is one common element between the two of them and that is that there is so much awesome juicy ingredients inside. Like, these are some of the best empanadas we've had in South America not just in Buenos Aires. They're so juicy and so flavorful. Honestly, the only difference really between the fried and the baked one is just how the dough tastes on the outside. The fried one is a bit more crispier whereas this one has more of that typical baked type of texture. Teatro Colon is the main opera house in Buenos Aires, and acoustically, it is considered to be one of the top venues in the world. They offer guided tours during the day, however, no video or flash photography is allowed. So today's video is all about breakfast and the plan is to show you an Argentinian breakfast. Or a desayunar. Now we wanted to go to a really nice cafe that is near the Recoleta Cemetery; however, it is pouring rain outside so we just ran out of our apartment and found the nearest cafe and popped in. So we've placed our order, we are hungry and yeah we're going to be showing you what breakfast looks like in this part of the world. So Sam our breakfast has arrived. Breakfast has arrived. A quick intro to breakfast in Argentina. I am a very happy boy. Well, the cool thing about breakfast in Argentina is that they like to keep it simple and sweet. And that makes it one of my favorite meals here. So I'm pretty happy with what I ordered. I got Café con leche which is coffee with milk. The milk is super frothy by the way. Check that out. I'm not even a coffee drinker. I normally go for tea but when in Argentina you've got to do it right. You've got to get some coffee. And then over here I have my medialuna. Which is like a croissant. This one is made with butter and I have facturas which are little pastries. So this one is made with crema pastelera which is kind of like a yellow cream similar to Boston Cream. And this one is stuffed with quince jam. So super excited about that. This is going to be a good breakfast and I'm just going to dig right in. I'm not waiting for you. Ha! Mmmm. So, I bit most of the jam out but if you have a look inside. It is like a little croissant roll. A butter roll stuffed with quince jam which is so good. Mmmhmmm. So Sam can you tell us what you ordered for breakfast. I sure can. So if you take a look down here I'm having something called tostadas which essentially is toast. Yes. It is a massive generous portion. It's a lot of toast. 6 slices. Yeah, I was thinking maybe like two slices but I've got six. And what I'm most excited about here is this is like a whipped butter and it looks amazing. So I'm just going to pour it, not pour it, spread it all over and then take a bit of the jam. I wonder what kind of jam it is. It looks like it may be cherry jam actually. Cherry or a dark raspberry. So getting that ready. Let's see how good this toast is. Wow. That is some mighty fine toast. Starting the day with sugar. Oh, yeah. Palermo is one of the trendier neighbourhoods in the city, with wide tree lined boulevards, a mix of old mansions and luxury condos, plus lots of cafes with outdoor seating. It’s worth a visit even if you’re staying in a different part of the city. A romantic walk through the tree tunnels Sam. Will you give me a kiss. Mwah. The Botanical Gardens are located in Palermo and it’s a cool place to visit because the vegetation is arranged by region. You can follow the signs to set foot in Africa, Europe, Oceania, Asia, or America, all in one place. So for today's lunch we are eating at El Palacio de la Papa Frita. That is the French Fry Palace. And actually here they specialize in potatoes. Fried potatoes. And they have so many different varieties. So what we've done is order a basket, as a bit of a sampler, showcasing the best of the best. And I think that is coming. So the most famous potato that they have here is called papa souffle. And as you can see it is like blown-up like a little bubble. And they're kind of secretive about how these are made. I've heard a few different theories. Some people say it is because they soak the potatoes in cold water and then fry them. Other people have told me that they use really high heat when they're cooking them and that results in like a little bubble potato. Um, so yeah, I don't actually know the truth. So if you know the truth leave us a little comment. Um, but actually I remember trying these potatoes when I first moved to Argentina. When I was six years old. And I love these. I just thought it was the coolest thing ever. Bubble potatoes, so it is nice to be having them again. And yeah, it is just air inside but you want to be careful when you bite into it because like there is so much steam that comes out. I don't know if you can see that but it is still steaming. And what are those called locally? Papa souffle. Like a souffle, you know how it rises when you cook it. That is the name of it. The nightlife in Buenos Aires gets going late and continues strong until sunrise. When we visited in our younger years, Sam and I both did pub crawls, but this time around we tried something milder and enjoyed a picada with a cerveza at a bar. So we are now going to try crossing one of the widest avenues in the whole world. So we made it about half way. We have a red light. We'll wait for that one and then we'll be across. There we go. That was probably like twelve lanes or more. Let’s face it, you’re going to encounter at least one protest while you visit Buenos Aires. It was our experience that there was some type of demonstration at least every other day, but if there’s one thing we really admire about people in this country it’s that they are very politically active and they’ll take to the streets to make their voices heard. (Drums and chanting) Another smaller and less crowded alternative to the San Telmo Market is the Recoleta Sunday Market. Here you’ll find lots of stands selling everything from leather goods to tango paintings, and silver jewelry to homemade cakes. You’ll likely also come across a couple of musicians performing. (Live Music) So these giant branches you see here belong to the Ombu tree. And Sam is helping out. Our new statue friend. Because these branches are heavy aren't they Sam? Oh, massively heavy. Massively. And that is the tree off in the distance. Look at how far these branches go. My gosh. And this tree must be hundreds of years old. This is called The Ombu. It is massive. While you’re in the area you can also visit Basílica Nuestra Señora del Pilar which is the second oldest church in the city. Right next door you also have Centro Cultural Recoleta, which is a cultural centre that holds exhibitions, musical performances, movie screenings and workshops throughout the year. So it is five PM here in Buenos Aires which means it is tea time or as we call it here it is Merienda time. So, we're at a little place called La Biela. This is a really famous cafe across from the Recoleta Cemetery. We've got a table, we've ordered our food. And a special surprise should be coming. I'm not going to tell you what Merienda consists of until it gets here. Food dance. The food has arrived. Anyways, there is like waiters starring at me. The food is here which is super exciting for us. So have a look over here. Um, this meal that we ordered it comes with two croissants. So we'll be sharing those. These are called medialunas. And they are sweet buttery media lunas. I love these. And it also comes with a tostado jamon y queso. Which is a grilled ham and cheese sandwich. Yeah, those are really good. We've been having a lot of those in Buenos Aires. Yeah, so super thin, lightly toasted. They are kind of your staple snack sandwich in Argentina, aren't they? So let's start with this. Something savory first and then we'll move on to the desserts. Oh yeah. That's good. Just a very thin layer of ham and cheese. Super light. Like I could probably eat ten of these I mean they are so thin and light. But yeah, good stuff. And our order came with three different slices of pastries, cakes, pies, whatever you want to call it. Sweet treats. So why don't we explain what there is. So this one here has chocolate and I think kind of a cracker filling with dulce de leche. You want to hold it up and show us. Yeah, sure. It is a really thick bar. Check that out. Fancy. So we'll put that down for a moment. Okay. And over here we've got it appears to be like kind of a slice of apple pie. But what is cool about this pie is that it has like a white glaze. A glaze over top of it. Some extra sugar in there. No complaints about that. And last but not least we have this. So that is called Pionono. It is a mini pionono. And it is kind of like a little roll with dulce de leche in the middle. Yeah, and anything with dulce de leche is a hit with us. Costanera Sur is an ecological reserve that consists of lowlands that run along the banks of the River Plate. It’s a great place for a leisurely walk or bike ride, and you’ll also get to see plenty of wildlife along the way - especially birds! MALBA stands for Museo de Arte Latinoamericano en Buenos Aires, and it focuses on Latin American art from the 20th century on wards. The museum is located in Palermo. Alright, so for today's meal we're eating at a place called Cumaná in Buenos Aires. And this restaurant specializes in Northern Argentine food. So these are dishes that you might find in the region of Salta or Jujuy. And the truth is that when we were traveling in Northern Argentina we didn't actually eat a lot of Northern Argentine food aside from empanadas. So it'll be interesting to finally sample those dishes in the capital. So the food came rather quickly. It is already at the table. And since it is a bit of a cooler day outside we decided to both order stews. I'm having one that is called Locro. And it kind of comes in this metal bowl that is really hot and I already made the mistake of touching it. So that won't happen again. But here you can see it is like really thick. You can see the chunks of corn in there. Wow. You have some spring onions, a little bit of spice. That looks so good. Yeah, you'll have to stir it around. Yeah, let's mix it all in. That's probably how you're supposed to eat it anyway. I'd say. So let's mix it all in. And look at that. So it has different cuts of meat as well. I believe this one has pork and beef. So it is very very hearty and as you can see it is still steaming. Like this is piping hot. So maybe I'll give it a few minutes to cool down. Blow on it. Time to dig in. So look at that. There is even sausage in the stew. I had totally missed that when I was mixing it earlier. So let's get a bit of everything. We've got corn, we've got sausage. Mmm. Wow. Pleasantly surprised. Mmmm. It is very rich and thick. It is like a nice stew. It is the type of dish you'd want to have on a winter's day. And it is also a little bit spicy. I'm not entirely sure what that red sauce was. But it is giving a little bit of a kick which is nice. So yeah, I'm happy with my dish. First time trying locro and I think it is a success. Okay, so Sam you're having something called Carbonada Criolla which is also stew. Yes, and mine appears to be piping hot as well. It kind of has the texture and appearance of a chili. It look a bit like chili. And mine has got carrots and it has got corn. It has got beef. Let's try that. A little bit of everything. Yours seems to have more vegetables than mine. Oh, that is delicious. I'm honestly usually not the biggest fan of stews but this is like almost as thick as a chillie. Yeah. Yeah. It is really good and it is quite sweet too. Yeah, and it is really the perfect weather to be having this. It is. It is a little bit rainy these past few days. And I like that it has got a generous amount of meat. And you taste the corn and the carrots a lot. And there is also potato in there as well too. So yeah, this is the perfect dish for us to be having on a cold day in Buenos Aires. And the icing on the cake is that they brought us homemade bread. So check that out. Have a bit of that. And it is like a nice thick slice. And it is a heavier bread. It is really nice. That is come in good with the stew. That's good homemade bread. Buenos Aires Metropolitan Cathedral is located in the city centre and is the main Catholic church in the city. It houses the mausoleum of General Jose de San Martin, who helped liberate numerous countries in South America. You’ll also find a museum to Argentine born Pope Francis. Right next to the cathedral, you’ll also find the cabildo which dates back to colonial times and today acts as a museum. Dadadada. Alright, so as you can probably guess from this for today's video we are in our kitchen in Buenos Aires and we are going to be teaching you how to make Yerba Mate. So, one thing we've noticed here in the supermarkets is that they have entire aisles dedicated to Mate. There must be like fifty varieties out there at least. Seriously, it was like a daunting task. Yeah, how do we choose? Which one is the right one? Um, but if you've never heard of Mate before it is kind of like a green tea. It is basically a green leaf that they kind of like smash together. Um, and you use it to make tea but not in a tea cup. We're going to be using these little things. These little mugs. Um, and normally they are made out of gourd. So that is kind of like a hollowed out pumpkin or something like that. But these are a bit more modern. I've got my matryoshka here. Show them my Monsieur Mustache. My Mr. Mustache. So this one is Sam's. Yeah, I'm excited to try that. Yeah, so you can get some that are made out of wood, there is metal ones, there is a whole bunch to choose from. But anyways, let's start making this thing. So let's open this. This is our first time making it. Oh la lah. It is kind of funny. This is our first time making it and yet we're teaching you how it is done. Ha, ha. Can we be trusted? That is how we roll. That is the question. What is it they say? If you want to learn how to do something teach someone else how to do it. And there you go. We are, so we're going to want to fill it up about 2/3's of the way. Oh, and first you should probably have a look inside the bag. Look at that. So you can see how the leaves have been kind of crushed. You get a really good view from there. It is kind of like a loose leaf. Alright, fill it up two thirds of the way. Two thirds. That would appear to be two thirds. There you go. And they say that you should put your palm over it and kind of shake it to help the. Oh crap, it is going everywhere. Shake it up baby. To help the smaller leaves, or like the powder, settle near the top so it doesn't get stuck in your straw. But my hand is too little so it is flying everywhere. Look at that powder. Anyways, so then we're going to take our little straw. This is called bombila and just stick it right in there at an angle. And then we're going to grab our water which I boiled earlier. You don't want to use boiling hot water so we've had this sitting for a few minutes. Yes, they say the key is 75 degrees. 75 degrees. So, well, I didn't really check the temperature guys, but let's just go with that. There we go. Filler up. Filler up buttercup. There we are. Have a look at that. It is still bubbling. Oh, did we do it wrong. Oh! I guess it is time to try it. So ready for the first sip. I didn't add any sugar to mine because I don't normally have sugar with my tea. Oh natural. Oh natural. Let's have a sip of this. Mmmm. Yes. It's been a while since I had this. I never really enjoyed it as a kid when I was living in Argentina. I always thought it was gross and bitter. Haha. So it is interesting trying it as an adult. How many years later. Have your taste buds matured a little bit? Would you say? Yeah, I'm used to drinking green tea now so I do like this. It is a little bit bitter and it kind of has a grassy flavor. Can you taste those herbs? Yeah, I mean it tastes green. Like grass. Like I'm eating grass in a field. Like a horse. Hahaha. Yeah, so it is actually nice. I am enjoying it. Um, and as you can see the water level has kind of gone down so you just grab some more hot water and keep refilling this. And the cool thing about this is you can fill it up upwards to 10 to 20 times before you need to replace the Mate. Yeah, so you can just. And it is a very social drink. Like if you see people drinking this on the streets of Buenos Aires you'll notice they'll be passing around the same gourd and the same straw. Yes. You just share. Saliva doesn't matter. Just pass it along. There you go. When it comes to biking in Buenos Aires, you can either choose a guided tour to take you around specific neighborhoods in the city or hire a bike to explore on your own. Alternatively, if you’re in the city for a longer stay and you don’t mind a bit of paperwork, you can apply to use EcoBicis, a free public bike system with numerous stations across town. Another place worth visiting is the National Congress located on the western end of Avenida de Mayo. This building is home to the legislative branch of government and it’s quite impressive when you get up close. Alfajores are kind of like cookies that have been glued together with dulce de leche. We started out by trying alfajores artesanales, which are hand-crafted. Some alfajores were glazed, others were coated in almonds, but all of them were delicious. For something a little different, we then hopped over to Havanna. While this brand mass produces alfajores, they are known for their quality and unique varieties. We ordered an assortment off their menu including dulce de leche, merengue, chocolate mousse, coffee, quince jam, nuts, and more. Last but not least, don’t forget to check out the city’s entertainment district. If you’re not sure what to watch, just walk along Avenida Corrientes where there are plenty of tango shows, comedy sketches, and stage performances on offer. And that's a huge wrap for our Buenos Aires City Guide. We really enjoyed showing you around one of our favorite cities in the world, and we hope that this video offered a bit of inspiration in terms of things to do, foods to eat, and activities to try on your visit. As always, if you have any suggestions of other fun things to do in Buenos Aires, please feel free to share those in the comments section below. Until next time! So good afternoon from the town of Cachi. Today we took a side trip from Salta. So we left really early in the morning. We were up at seven thirty and we drove through lots of different landscapes actually. Getting to Cachi involves going through jungle, desert, gorges. And there was a fourth one that our guide mentioned that I can't seem to remember at the moment. But either way it was really scenic. We just arrived at the town. We had a nice lunch. So yeah, we're going to go for a little tour I think. We actually don't have a lot of footage today because someone decided to get a little bit sick on Valentine's Day over here. What happened? The altitude wasn't so great today. It hasn't been an issue up until now but today your heart was racing. You had a little bit of an accident outside of the van. I puked on a mountaintop. Yep. But anyways, we don't really to talk about that. Let's just keep showing you the town. You're feeling better now and that is what is important, right? I'm much better. Yes. Let's enjoy the rest of the tour. How about it? Yes, that sounds good. (Banging drum and singing) Always filming, always filming. Oh, you're sweet. Oh, look at you. You have a few scars on your face. You've been getting into fights, haven't you? Haven't you. Haven't you. So Sam it looks like today we're getting the extra long version of the tour. Yeah, our bus is broken down in the middle of the road. Now we're just waiting for basically a rescue bus to get back. Yes, waiting in the desert. Yep, surrounded by cacti. We do have some pretty nice views though so it is not all horrible. So this isn't ideal terrain for a game of hide and go seek but we can play let's imitate the cacti. Oh, yeah. So we made it down the mountain and I think our mission has turned from sightseeing to just getting back to Salta. Yeah, let's just get back to Salta. We still have something like eighty kilometers but I feel like the hardest part of our journey is now over. Yes, we haven't made any of the touristy stops we were supposed to make on the way back. It's a survival journey. Survival today. Good way to put it. Yep. On Valentine's day. So good morning from somewhere in the province of Salta. Today we're doing another day trip. So we left the city behind and we're driving towards a place called Cafayate. Right now we're just making a little pit stop. A little breakfast stop. So we just ate some alfajores, had some coffee. Oh, they were so good. So good. Double layer alfajores. Oh, yeah. There was so much dulce de leche on them. So yeah, we're just going to continue with the drive over and we're going to be stopping at a National Park to see some cool stuff. And they are calling us over because we're leaving. We're leaving. Alright, so we have made it to the National Park and our first stop is the amphitheater. Now apparently this place has 70% of the acoustics that you get in Theatre Colon in Buenos Aires. That is not too bad, huh? Pretty good acoustics. Are you going to test out your vocals here? Lalalala. Lalalala. Let's leave that to the professions. Alright, so I think it is easy to guess where we are right now? Can you guess where we are? A vineyard. Yes, so after a scenic drive we finally arrived in Cafayate. And now we're doing a vineyard tour. And the best part of this is going to be when we get to sample the wine. Lots of wine. Yeah. So you are having your first glass of Torrontés. Yes, and they told me to swirl it around ten times before trying it so I think I'm well above ten at this point. Maybe twenty. Ten times. That's quite the method. Nice and fruity and little bit dry too. So this is church wine that you're drinking right now. This is used in mass. Yeah, I usually don't associate church and wine together but this one is really sweet. It has a bit of a honey aftertaste. So we have a bit of a shopping stop here at the local market. And someone found a gaucho hat. I've always wanted to be a cowboy. Not just any cowboy. A gaucho cowboy. Alright, let's see if the hat fits. It kind of does. A bit of a gringo cowboy. But...hahaha Okay, so the cowboy needs his ice cream for dessert. Yes, and this is not just any kind of ice cream. This might look like strawberry and maybe walnut. But oh no no this is not that.. This over here is wine flavored ice cream. Malbec. And this is a local fruit called Cayote. So I'm going to try them both. Is it like a creamy milk ice cream or like gelato? It is more like a gelato. Even a little bit more watered down than that. But yeah, you do taste the wine. It's refreshing. Now let me try this one. This one might be more milky. Yeah, it is. This one is sweeter and it has that kind of a. I would describe it as kind of honey taste with a bit of kind of pulpy string. And I think it also has walnuts. Yes, it also has walnuts too. So do you have a favorite? I like the sweeter one. I like the cayote one a bit more but the wine one is also pretty refreshing. So we're coming to the end of our trip. This is actually on the drive back. Right now we've pulled over at the three crosses look out point. So let us show you the views. Yes. And this actually is our final stop. We're now going inside the Devil's Throat. That should be a frightening experience. Okay, so final thoughts on Cafayate and the Calchaquies Valleys before we get back on the bus. Yes, so this was actually a really relaxing tour. Which was fantastic because tonight we are taking a night bus to Cordoba. So we got to see a lot today but the pace was very relaxed. We had a lot of time to kind of chill. Lots of wine, lots of cheese. Lots of wine, lots of good food. So now it is time to have a siesta on the bus. Sounds good to me. So today we are taking a little bit of a day trip. We've left behind Villa General Belgrano and we're going to visit a little village called La Cumbrecita up in the Sierras. And this is where I went to school as a child. So it is going to be really fun walking around and showing you around. Well, welcome to my primary school. This is where I went to grade 1 through grade 6. Except, at the time the building was a lot smaller. We did not have this whole wing. It was just this. Just that. And in the morning it was primary school and in the afternoon it was high school. So it was a very short school day - 4 hours. And I had recess twice during those four hours. So, not bad for a kid. Tip top education there, yeah. I think you have a little bit of work to be done. Not too much. Gandolf! So this is a popular spot on a hot summer day. Yes, apparently it is called La Oja. And everyone has seemed to gather here. There is a little mini waterfall. Yeah, you can go for a swim. Are you going to jump in, Sam? I don't think so. No swimming trunks today? No. That's too bad. So next up we're heading to the waterfalls and we can hear that off in the distance. But I want to show you these really cool roots first. It is like this weird web running straight across here. Follow me. Don't trip. Don't fall! How cool is that. That's very cool. Very cool. And little spooky. So we had a minor miscalculation. When you look at this sign how far do you think the waterfall is? 25 feet? 25 meters? That's what we thought. But once we started walking we realized, wow, this is like quite far. 25 feet we're not there. 25 meters we can't even hear it. It's 25 minutes. Minutes. So now we know better for the next attraction. Okay, so Sam now you have visited both Villa General Belgrano, the bigger town, and La Cumbrecita. So what are your impressions so far? Well, I like them both. This particular town I like even more though. It kind of reminds me of the town where I grew up in. It's a bit smaller. And what I really like about this place that is so cool is that it is a pedestrian only town. That's awesome. You drive in your vehicle or in your bus, you get off and then the rest of it is just walking. You don't have to worry about vehicles or anything like that. You're also higher up in the mountains and you experience nature a little bit more here. So that is what I really love about this place. And it is so peaceful. It is. Can you hear the birds chirping? I can hear the birds chirping off in the distance. Chirp, chirp, chirp. Well, welcome to Germany. Or should I say the Germany of South America. Today we're visiting a town called Villa General Belgrano which has very German roots. Like walking around here you're almost feeling like you've been transported back to Bavaria. And this is a town that I'm very familiar with because I actually grew up in a local village that was only 30 minutes away from here. So we're going to be taking a little tour of the town. I'm excited to show Sam around. And maybe we'll try a few German delicacies. Some beer, pastries, who knows. We'll see what is on the menu. So this is kind of a cool sign because it shows all of the different festivals that happen here throughout the year. And we have a Christmas fair, an Alpine chocolate festival, a Viennese pastry festival and also Oktoberfest. Oktoberfest. Where they drink beer in their giant pints. Prost! So it is early evening now. About 7 or 7:30 pm and we're visiting a little craft market in the town. And they have a lot of really strange and unique things here. Like we've seen dinosaurs, you buy mate, you can jewelry, musical instruments. It is just very artsy. I'm seeing lots of fairies as well. I bet you're wondering if they are real or not. Oh yeah, that is what I've been pondering all day. Hello there little magical elf. Are you a good elf or a bad elf? I don't talk to nobody. So we are now in the ecological park. Yeah, and it is just like a turnoff from the main strip. It is amazing how within five minutes you're away from the touristy area and you're out experiencing greenery and an escape from the hustle and bustle. Yeah, can you hear the sound of the stream. The sound of nature. So since we're in such a German town that means we have to have a beer, right? Yeah, apparently you get kicked out of the town if you don't have a beer. Oh ho! So yes, we're waiting for our drinks. We ordered Chopp. I'm having a blonde, you're having red. And I'm thirsty. Hmmm, good. Ready for your ice cold craft beer? Rojo! I think it is really funny that you ordered the red beer and you're a red head and I ordered the blonde one. We didn't even mean to do that did we. Haha, the joke is on us. This beer is great. This is local craft beer and it has been really hot today so this is very refreshing. Okay blondie time for your beer. Salut! That is quite nice. And look what we've got here. This is called Carlitos. Nice ham and cheese sandwich. Mmmm. That is real nice. Oh, yeah. Gandolf. Gandolph is in town. Gandolf is in the house. (Bagpipes playing) (Tango singing) Okay, so Argentina is not very cheap right now but there is one thing that is super affordable. And that is...that is ice cream. Ice cream. Ice cream and wine at the current moment are cheaper than water. So we've been eating a lot of that and drinking a lot of wine. And I have one of my favorite flavors here. I have dulce de leche ice cream con brownie. So it has a brownie as well. Brownie chunks in there...oh la lah. Let's get a close-up of that. Look at that ice cream. You know what? The best thing that happened to me today was that the regular dulce de leche ice cream was out because the one with dulce de leche is 10 times better. And I'm having the classic strawberry. Want to try some? Strawberry. So Sam, you've had a couple of days here Villa General Belgrano. What are your impressions of the place so far? Yeah, it's a fun quirky town. Definitely geared towards tourists. Like you said, it feels like it is straight out of Bavaria. It is kind of a bit of a fantasy land. It is fun. I love that it is in the woods. It is near nature. You can go for lots of scenic walks. And I also like that they have really good German food and awesome craft beer.", "text_with_breaks": "Well, welcome to Argentina!\n\nThis month Sam and I are exploring Buenos\nAires the Argentinian capital.\n\nAnd this video is going to show you 50 things\nto do around the city.\n\nBuenos Aires is one of our favorite cities\nin the world, so as soon as we arrived, we\n\nhit the ground running.\n\nIn this guide we'll be visiting numerous neighborhoods\nincluding Recoleta, San Telmo, Boca and Palermo,\n\nwhile showcasing a mix of fun activities and\nmain attractions.\n\nAnd since we're huge foodies, we'll also be\nintroducing you to a few Argentine dishes\n\nyou simply cannot miss.\n\nFor anyone planning a trip to the capital,\nhere are 50 things to do in Buenos Aires:\n\nLet’s begin with the city’s most identifiable\nlandmark.\n\nThe obelisk is located at the intersection\nof Avenida 9 de Julio and Avenida Corrientes,\n\nand it was built to commemorate the fourth\ncentenary of the founding of the city.\n\nThe pink house is home to the president’s\noffice.\n\nApparently it was painted pink to diffuse\ntension between the 2 opposing political parties:\n\nred for the Federals, and white for the Unitarians.\n\nLa Boca is the most colorful neighborhood\nin Buenos Aires, and there is one particular\n\nstretch of road called Caminito which is really\npopular with visitors.\n\nHere you can see live tango performances,\nshop for souvenirs, and have fun photographing\n\nthe brightly coloured houses.\n\nWe came all the way to Boca to meet Messi\nnumber 10.\n\nSo for the hardcore football fans another\ncool thing you can do in Buenos Aires is visit\n\nthe Boca Juniors stadium.\n\nIt is called La Bombonera and that means the\nchocolate box.\n\nI don't really think it looks like a chocolate\nbox.\n\nI mean it is this giant yellow stadium.\n\nColorful chocolate box.\n\nBut yeah, it is right over there.\n\nSo let's go check it out.\n\nIf you’re into football, you may want to\nconsider doing a stadium tour, or even attending\n\na match against Boca Junior’s rival: River\nPlate.\n\nThis may seem like a rather morbid attraction\nfor a city guide, however, Recoleta Cemetery\n\nis one of the most beautiful cemeteries in\nthe world.\n\nIt contains elaborate mausoleums with statues,\ncrosses, and guarding angels watching over\n\nthe tombs.\n\nIt also contains the graves of notable people,\nbut none is more visited than that of Evita\n\nPeron.\n\nSo we're going for a stroll through the Japanese\nGardens and it feels like we're back in Asia.\n\nThe Japanese Gardens are located in Palermo\nand they are cared for the by the Japanese\n\nArgentine Cultural Foundation.\n\nInside the grounds you’ll find a lake filled\nwith colourful carp, and all manner of Japanese\n\nvegetation.\n\nYou do have to pay admission to visit, but\nit’s worth every cent as the gardens are\n\nperfectly manicured.\n\nSo I know we always say we're excited about\nthis meal but today it is extra special because\n\nwe're bringing you to our favorite restaurant\nin all of Buenos Aires.\n\nThis is a steakhouse.\n\nIt is a Parrilla.\n\nThat means they cook all of their meat on\nthe grill.\n\nAnd it is seriously the best meat we've tried\nin the city.\n\nAnd we've ordered our favorite cut - Bife\nde Lomo.\n\nIt is going to be amazing.\n\nWe're waiting for that to show up.\n\nThe star of the meal has arrived.\n\nThe star of the meal.\n\nBife de lomo.\n\nLook at this piece of beauty on my fork.\n\nOooh.\n\nThat is some of the most tender meat I've\never had in my entire life.\n\nYou bite into it and it just disintegrates,\nit just like melts right into your mouth.\n\nAnd it is so juicy and flavorful.\n\nIt is just fantastic.\n\nThis is the tenderloin cut in English.\n\nIt is the best.\n\nAnd you know what makes this restaurant awesome.\n\nYou know how you can tell you're in a really\ngood steakhouse.\n\nThey don't ask you how you want your steak.\n\nThey don't say do you want it rare, do you\nwant it medium rare, do you want it well done?\n\nNo, they just make it the house way and they\nknow what they're doing.\n\nSo you get the best most optimal steak possible.\n\nSpeaking of food, if you want to try Milanesa,\nanother place to visit is El Club de la Milanesa.\n\nThey specialize in this dish and have great\nsampler portions.\n\nThis looks like guacamole, barbecue sauce,\nmustard, this looks like mozzarella cheese\n\nwith a tomato and basil, this one is ham and\ncheese and tomato sauce, this is a cream of\n\ncheddar and melted cheddar with bacon over\ntop.\n\nWe couldn't decide which one to order so why\nnot get a sampler portion.\n\nYeah, so we get seven different ones to sample\nand that comes with a salad and these delicious\n\npotatoes.\n\nCheesy fries.\n\nAlright, this looks good.\n\nLet's get all the toppings on there.\n\nMmmm.\n\nHow is that.\n\nThat's nice.\n\nOh, yeah.\n\nSo, that is veal, cheddar cheese, a little\nbit of bacon.\n\nUm, and like thinly sliced spring onions on\ntop.\n\nAnd it is really tender meat.\n\nLike it is so soft.\n\nWow.\n\nWe are visiting one of the most beautiful\nbookstores in the world.\n\nThis is called El Ateneo Grand Splendid.\n\nThis place actually used to be a theater and\nthen it was converted into a movie theatre\n\nand now it is a bookstore.\n\nAnd it is absolutely beautiful.\n\nOkay, so this section where we're standing\nnow would have been where they had like the\n\nrows of seats facing this stage which is over\nthat way.\n\nUm, but when they did the conversion they\nhad to remove all of those seats and they\n\nput rows of books instead.\n\nBooks.\n\nUm, and also the stage where they would have\nhad performances has been turned into a cafe,\n\nso if you follow me around the corner I can\nshow you that.\n\nIf you’re around Puerto Madero, another\nmeal to try is the ‘choripan’.\n\nThis dish gets its name by combining two words\n- chorizo (for sausage) and pan (for bread).\n\nThere are lots of stands along the edge of\nthe Costanera Sur Ecological Reserve, and\n\nit’s worth waiting in line.\n\nWe added a little bit of chimichurri to ours\nand it was absolutely delicious!\n\n(Live Music Playing)\n\n(Speaking Spanish)\n\nThe \nSan Telmo Sunday Fair is a hippie market slash\n\nantique fair that takes place in Plaza Dorrego\nand spills on to Calle Defensa.\n\nHere you can pick up souvenirs, listen to\nlive music, sample some of the street food,\n\nor browse some antiques for your own collection.\n\nSo this is something I find really strange.\n\nAt the market they are selling people's old\nfamily photos.\n\nAnd you can even find like government documents.\n\nIt is a bit odd.\n\nI'm not sure how this ended up at a flea market.\n\nAnd I wonder like who these families are and\nhow they feel about their possessions being\n\nsold.\n\nFamily moments.\n\nSince Buenos Aires is the birthplace of tango,\nno visit to the city would be complete without\n\ngoing to a tango show.\n\nIf you’re feeling a bit more ambitious,\nyou can also join a tango dancing lesson.\n\nCafe Tortoni was once the gathering place\nfor the nation’s writers and great thinkers.\n\nIt still retains its old world Parisian-inspired\nfeel, and it’s a nice place to stop for\n\na coffee and something sweet, even if it’s\njust to get a glimpse of the interior.\n\nFloralis Generica is a flower sculpture located\nin Plaza de las Naciones Unidas.\n\nWhat makes this sculpture pretty cool is that\nit is designed to open its petals in the morning\n\nand close them in the evening.\n\nJust across the street, you’ll also find\nthe National Museum of Fine Arts.\n\nIt holds an international collection of paintings\nfrom the Middle Ages up to the 20th century,\n\nas well as works by Argentine artists.\n\nFor a shopping experience in Buenos Aires\nunlike any other, you should head over to\n\nGalerias Pacifico.\n\nLocated at the intersection of Calle Florida\nand Avenida Cordoba, this structure boasts\n\nhand-painted frescoes, a glass covered atrium,\nand plenty of high end brands.\n\n(Ducks Quacking)\n\nPalermo Woods is a large urban park located\nin the neighborhood of Palermo.\n\nIt’s popular with joggers and cyclists,\nand you can even rent a rowboat to take out\n\non the lake.\n\nIf you’re looking for a family-friendly\nactivity or something to do on a rainy day,\n\nyou can consider visiting the Galileo Galilei\nplanetarium which is also in Palermo.\n\nSo right around the corner from the Evita\nMuseum you have the Evita Cafe.\n\nAnd we are having afternoon tea here.\n\nWe just ordered a sampler plate of different\ntypes of desserts.\n\nAnd this looks amazing.\n\nLike we've got flan, brownie, tiramisu and\na few surprises that I think we're going to\n\nhave to bite into to find out what they are.\n\nAnd a little bit of coffee.\n\nCafé con leche.\n\nSo this is going to be fun.\n\nThe Evita Museum looks back on the life of\nPeron’s wife and her appeal as a national\n\nheroine.\n\nThe restaurant just behind is perfect for\nal fresco dining on a weekend.\n\nSo this video is about ice cream because Buenos\nAires has some of the best ice cream we have\n\never tried.\n\nAnd our favorite place to go to is Freddo.\n\nWe found this place towards the start of our\nvisit and we've been coming like every other\n\nday.\n\nHahaha.\n\nShoosh.\n\nDon't tell anyone.\n\nUm, but yeah, so we ended up getting some\nice cream this afternoon.\n\nAnd what you see here is a quarter of a kilo.\n\nSo this is 250 grams of ice cream and you\nget to choose three flavors.\n\nSo this one here is Forest berries.\n\nLook at that.\n\nMmmm.\n\nAnd that is actually my favorite flavor at\nFreddo.\n\nI order it every time I come here.\n\nAnd it is like really thick and creamy and\nit has a rich vanilla flavor but it also has\n\nchunks of real fruit.\n\nAnd I couldn't tell you what the forest berries\nare.\n\nI don't know if it is blackberries or blueberries.\n\nIt could be anything.\n\nBut it is delicious.\n\nAs for the other flavors, I'm having raspberry,\nand this is like a raspberry sorbet so it\n\nis a little bit watery instead of being like\ncreamy.\n\nSo I kind of like it because it is refreshing.\n\nAnd on this side, for my third flavor, I chose\nstrawberry.\n\nSome might say that is a little boring but\nwhatever.\n\nI like strawberry.\n\nThat's almost vanilla.\n\nHahaha.\n\nMmmm.\n\nYeah.\n\nBut my favorite has got to be this one on\nthe side.\n\nForest berries.\n\nForest berry for the win.\n\nFlorida Street is another popular shopping\narea.\n\nThis pedestrian only street runs for about\na kilometer and it is lined with stores on\n\neither side.\n\nYou can also exchange money on the street,\nget a shoe shine, or watch some of the buskers\n\nget creative with their costumes.\n\nSo \n\none of the experiences that has been recommended\ntime and time again is to go and have lunch\n\nat a Bodegón.\n\nAnd that is kind of like an old fashioned\ntavern.\n\nIt has a very family oriented feel.\n\nAnd it is kind of simple, classic.\n\nYou know the focus is on good food and large\nhearty portions.\n\nSo that is what we're doing right now.\n\nWe're eating at a place called Norte.\n\nRestaurante Norte.\n\nWe've just placed our order and the food should\nbe arriving soon.\n\nSo Sam you're looking happy over there.\n\nWhy is that?\n\nYes, my bife de lomo al champignon has arrived.\n\nWhich is basically steak with mushrooms and\nI think kind of a gravy and these look like\n\nhomemade wedges like home fries.\n\nPan fries.\n\nOh, look at the gravy.\n\nLook at all of the gravy.\n\nIt is swimming in gravy.\n\nAnd it looks like it has sort of garlic.\n\nNo, that is mushrooms.\n\nSo I'm going to try the meat.\n\nI've served myself up a little portion.\n\nI'm going to make sure I've got lots of gravy\nand a potato at the same time.\n\nOh man, I'm so excited for this.\n\nWow!\n\nWow, he says.\n\nWow!\n\nThat is some tender meat.\n\nAnd I've never had this kind of steak with\ngravy before.\n\nAnd it is like having like Thanksgiving or\nChristmas dinner except with steak instead\n\nof turkey.\n\nAnd the steak is a lot better than any turkey\nI've ever had.\n\nThis is amazing.\n\nPuerto Madero is another neighbourhood you\nshould check out on your visit to Buenos Aires.\n\nThe area sits along the waterfront and it\nhas undergone a massive regeneration effort\n\nin the last couple of decades.\n\nOld warehouses have been turned into lofts,\nrestaurants, and art spaces, and it’s quite\n\nlively if you swing by on a weekend.\n\nARA Presidente Sarmiento is a former training\nship turned museum that is docked in Puerto\n\nMadero.\n\nThe ship was named after the 7th president\nof Argentina and you can go on board and explore\n\nthe different levels.\n\nAnother day, another slice of pizza.\n\nToday we're at Pizzería Güerrin, one of\nthe most famous pizzerias in all of Buenos\n\nAires.\n\nThis is one of Sam's favorite spots in the\nwhole city and we're here for lunch.\n\nWe've placed our order and we're waiting for\nthe pizza to arrive.\n\nSo the pizza has arrived and we have to start\nwith the specialty of the house.\n\nIt is called pizza Güerrin.\n\nSo that is this slice over here.\n\nLook at that.\n\nOh, my goodness.\n\nThe toppings are falling off.\n\nWow, that has got a lot going on.\n\nCheese.\n\nI see olives.\n\nWhat else is there?\n\nIt is a really thick crust first of all.\n\nThe tomato sauce is kind of unusual.\n\nIt is really chunky and you have mozzarella\ncheese, slices of ham, red peppers and an\n\nolive.\n\nSo that is like fully loaded in my eyes.\n\nSo let's dig right in.\n\nLook at me.\n\nUsing a fork and a knife to cut my pizza.\n\nHow sophisticated.\n\nFancy.\n\nIt's hot.\n\nOh, man.\n\nMmmmm.\n\nOh, wow.\n\nOoey gooey goodness?\n\nAnd it is a little bit greasy with all of\nthe cheese.\n\nThat is some really thick cheese they have.\n\nSo it is really nice but let me actually get\nsome pepper in there.\n\nSo I can tell you if it is good or not.\n\nSo next up is Fugazetta.\n\nFugazetta.\n\nAnd Fugazetta is normally onions but this\nFugazetta with ham and cheese.\n\nLook at all of the onions on here.\n\nAnd you can see the ham right there.\n\nThat is awesome.\n\nMmmm.\n\nWow.\n\nYou know what if you think the first slice\nof pizza had a lot of cheese this one has\n\nI would swear like double or triple.\n\nLike it is just overloaded with cheese.\n\nAnd for someone who likes cheese as much as\nme that is a very good thing.\n\nPlaza San Martin is a park located in the\nneighbourhood of Retiro.\n\nThe plaza gets its name from the giant sculpture\nof Jose de San Martin, the nation’s liberator.\n\nJust off of Plaza San Martin, you can also\nvisit the Malvinas War Memorial which commemorates\n\nthe Argentine soldiers who fought against\nthe British in the Falkland War.\n\nIt is lunchtime.\n\nOur favorite time of day.\n\nToday we're eating at a place called La Americana.\n\nAnd the slogan is La Reina de las Empanadas.\n\nThe queen of the empanadas, so that is exactly\nwhat we're going to be trying.\n\nWe've ordered a sampler plate with five different\nones and that should be coming really soon.\n\nThey have arrived.\n\nYes, and I think we may have ordered one too\nmany because these are massive.\n\nTwo or three too many.\n\nThese are gigantic.\n\nThey're a lot bigger than what we were expecting\nso I think we'll have some leftovers for dinner\n\nor maybe a quick snack.\n\nUm, but anyway let's dig right in.\n\nI'm going to start with this one right here.\n\nI'm going to start with this one right here.\n\nThis one is called Cuyanita.\n\nIt is a meat empanada that has been deep-fried.\n\nSo let's just cut into it first so you can\nsee the filling.\n\nThere we go.\n\nIt is steaming.\n\nSo you can see the beef there, there is a\ngreen olive and also a bit of egg.\n\nI'm going to have to wait for this to cool\ndown.\n\nI think it is fresh out of the deep fryer\nto be honest.\n\nIt is burning my fingers.\n\nBlow on your food.\n\nMmmmm.\n\nOh, oh my gosh.\n\nThat is one of the best ones I've had in the\ncountry.\n\nI kid you not.\n\nBut have a look.\n\nThe meat is kind of juicy.\n\nIt is really nice and also the dough it is\nmade with lard.\n\nSo you kind of get like a salty greasiness\ncoming through which probably isn't healthy\n\nbut it tastes amazing.\n\nAnd which one are you trying next?\n\nI'm trying Criolla which is also a meat one\nbut apparently this one is baked as opposed\n\nto fried.\n\nSo let's dissect that here.\n\nOh, look you can see the juices.\n\nThe science lab.\n\nThe juices are coming out.\n\nOh, wow.\n\nWow!\n\nWow.\n\nOh, wow!\n\nYou know what I don't even know I can really\nhold it.\n\nOh, that has got a green olive in it as well.\n\nYou can see it steaming.\n\nLook at that.\n\nOh, baby.\n\nLet's try that.\n\nSo you also had a bit of mine which was deep-fried.\n\nSo you'll have to compare the two.\n\nYou know what, there is one common element\nbetween the two of them and that is that there\n\nis so much awesome juicy ingredients inside.\n\nLike, these are some of the best empanadas\nwe've had in South America not just in Buenos\n\nAires.\n\nThey're so juicy and so flavorful.\n\nHonestly, the only difference really between\nthe fried and the baked one is just how the\n\ndough tastes on the outside.\n\nThe fried one is a bit more crispier whereas\nthis one has more of that typical baked type\n\nof texture.\n\nTeatro Colon is the main opera house in Buenos\nAires, and acoustically, it is considered\n\nto be one of the top venues in the world.\n\nThey offer guided tours during the day, however,\nno video or flash photography is allowed.\n\nSo today's video is all about breakfast and\nthe plan is to show you an Argentinian breakfast.\n\nOr a desayunar.\n\nNow we wanted to go to a really nice cafe\nthat is near the Recoleta Cemetery; however,\n\nit is pouring rain outside so we just ran\nout of our apartment and found the nearest\n\ncafe and popped in.\n\nSo we've placed our order, we are hungry and\nyeah we're going to be showing you what breakfast\n\nlooks like in this part of the world.\n\nSo Sam our breakfast has arrived.\n\nBreakfast has arrived.\n\nA quick intro to breakfast in Argentina.\n\nI am a very happy boy.\n\nWell, the cool thing about breakfast in Argentina\nis that they like to keep it simple and sweet.\n\nAnd that makes it one of my favorite meals\nhere.\n\nSo I'm pretty happy with what I ordered.\n\nI got Café con leche which is coffee with\nmilk.\n\nThe milk is super frothy by the way.\n\nCheck that out.\n\nI'm not even a coffee drinker.\n\nI normally go for tea but when in Argentina\nyou've got to do it right.\n\nYou've got to get some coffee.\n\nAnd then over here I have my medialuna.\n\nWhich is like a croissant.\n\nThis one is made with butter and I have facturas\nwhich are little pastries.\n\nSo this one is made with crema pastelera which\nis kind of like a yellow cream similar to\n\nBoston Cream.\n\nAnd this one is stuffed with quince jam.\n\nSo super excited about that.\n\nThis is going to be a good breakfast and I'm\njust going to dig right in.\n\nI'm not waiting for you.\n\nHa!\n\nMmmm.\n\nSo, I bit most of the jam out but if you have\na look inside.\n\nIt is like a little croissant roll.\n\nA butter roll stuffed with quince jam which\nis so good.\n\nMmmhmmm.\n\nSo Sam can you tell us what you ordered for\nbreakfast.\n\nI sure can.\n\nSo if you take a look down here I'm having\nsomething called tostadas which essentially\n\nis toast.\n\nYes.\n\nIt is a massive generous portion.\n\nIt's a lot of toast.\n\n6 slices.\n\nYeah, I was thinking maybe like two slices\nbut I've got six.\n\nAnd what I'm most excited about here is this\nis like a whipped butter and it looks amazing.\n\nSo I'm just going to pour it, not pour it,\nspread it all over and then take a bit of\n\nthe jam.\n\nI wonder what kind of jam it is.\n\nIt looks like it may be cherry jam actually.\n\nCherry or a dark raspberry.\n\nSo getting that ready.\n\nLet's see how good this toast is.\n\nWow.\n\nThat is some mighty fine toast.\n\nStarting the day with sugar.\n\nOh, yeah.\n\nPalermo is one of the trendier neighbourhoods\nin the city, with wide tree lined boulevards,\n\na mix of old mansions and luxury condos, plus\nlots of cafes with outdoor seating.\n\nIt’s worth a visit even if you’re staying\nin a different part of the city.\n\nA romantic walk through the tree tunnels Sam.\n\nWill you give me a kiss.\n\nMwah.\n\nThe Botanical Gardens are located in Palermo\nand it’s a cool place to visit because the\n\nvegetation is arranged by region.\n\nYou can follow the signs to set foot in Africa,\nEurope, Oceania, Asia, or America, all in\n\none place.\n\nSo for today's lunch we are eating at El Palacio\nde la Papa Frita.\n\nThat is the French Fry Palace.\n\nAnd actually here they specialize in potatoes.\n\nFried potatoes.\n\nAnd they have so many different varieties.\n\nSo what we've done is order a basket, as a\nbit of a sampler, showcasing the best of the\n\nbest.\n\nAnd I think that is coming.\n\nSo the most famous potato that they have here\nis called papa souffle.\n\nAnd as you can see it is like blown-up like\na little bubble.\n\nAnd they're kind of secretive about how these\nare made.\n\nI've heard a few different theories.\n\nSome people say it is because they soak the\npotatoes in cold water and then fry them.\n\nOther people have told me that they use really\nhigh heat when they're cooking them and that\n\nresults in like a little bubble potato.\n\nUm, so yeah, I don't actually know the truth.\n\nSo if you know the truth leave us a little\ncomment.\n\nUm, but actually I remember trying these potatoes\nwhen I first moved to Argentina.\n\nWhen I was six years old.\n\nAnd I love these.\n\nI just thought it was the coolest thing ever.\n\nBubble potatoes, so it is nice to be having\nthem again.\n\nAnd yeah, it is just air inside but you want\nto be careful when you bite into it because\n\nlike there is so much steam that comes out.\n\nI don't know if you can see that but it is\nstill steaming.\n\nAnd what are those called locally?\n\nPapa souffle.\n\nLike a souffle, you know how it rises when\nyou cook it.\n\nThat is the name of it.\n\nThe nightlife in Buenos Aires gets going late\nand continues strong until sunrise.\n\nWhen we visited in our younger years, Sam\nand I both did pub crawls, but this time around\n\nwe tried something milder and enjoyed a picada\nwith a cerveza at a bar.\n\nSo we are now going to try crossing one of\nthe widest avenues in the whole world.\n\nSo we made it about half way.\n\nWe have a red light.\n\nWe'll wait for that one and then we'll be\nacross.\n\nThere we go.\n\nThat was probably like twelve lanes or more.\n\nLet’s face it, you’re going to encounter\nat least one protest while you visit Buenos\n\nAires.\n\nIt was our experience that there was some\ntype of demonstration at least every other\n\nday, but if there’s one thing we really\nadmire about people in this country it’s\n\nthat they are very politically active and\nthey’ll take to the streets to make their\n\nvoices heard.\n\n(Drums and chanting)\n\nAnother smaller and less crowded alternative\nto the San Telmo Market is the Recoleta Sunday\n\nMarket.\n\nHere you’ll find lots of stands selling\neverything from leather goods to tango paintings,\n\nand silver jewelry to homemade cakes.\n\nYou’ll likely also come across a couple\nof musicians performing.\n\n(Live Music)\n\nSo these giant branches you see here belong\nto the Ombu tree.\n\nAnd Sam is helping out.\n\nOur new statue friend.\n\nBecause these branches are heavy aren't they\nSam?\n\nOh, massively heavy.\n\nMassively.\n\nAnd that is the tree off in the distance.\n\nLook at how far these branches go.\n\nMy gosh.\n\nAnd this tree must be hundreds of years old.\n\nThis is called The Ombu.\n\nIt is massive.\n\nWhile you’re in the area you can also visit\nBasílica Nuestra Señora del Pilar which\n\nis the second oldest church in the city.\n\nRight next door you also have Centro Cultural\nRecoleta, which is a cultural centre that\n\nholds exhibitions, musical performances, movie\nscreenings and workshops throughout the year.\n\nSo it is five PM here in Buenos Aires which\nmeans it is tea time or as we call it here\n\nit is Merienda time.\n\nSo, we're at a little place called La Biela.\n\nThis is a really famous cafe across from the\nRecoleta Cemetery.\n\nWe've got a table, we've ordered our food.\n\nAnd a special surprise should be coming.\n\nI'm not going to tell you what Merienda consists\nof until it gets here.\n\nFood dance.\n\nThe food has arrived.\n\nAnyways, there is like waiters starring at\nme.\n\nThe food is here which is super exciting for\nus.\n\nSo have a look over here.\n\nUm, this meal that we ordered it comes with\ntwo croissants.\n\nSo we'll be sharing those.\n\nThese are called medialunas.\n\nAnd they are sweet buttery media lunas.\n\nI love these.\n\nAnd it also comes with a tostado jamon y queso.\n\nWhich is a grilled ham and cheese sandwich.\n\nYeah, those are really good.\n\nWe've been having a lot of those in Buenos\nAires.\n\nYeah, so super thin, lightly toasted.\n\nThey are kind of your staple snack sandwich\nin Argentina, aren't they?\n\nSo let's start with this.\n\nSomething savory first and then we'll move\non to the desserts.\n\nOh yeah.\n\nThat's good.\n\nJust a very thin layer of ham and cheese.\n\nSuper light.\n\nLike I could probably eat ten of these I mean\nthey are so thin and light.\n\nBut yeah, good stuff.\n\nAnd our order came with three different slices\nof pastries, cakes, pies, whatever you want\n\nto call it.\n\nSweet treats.\n\nSo why don't we explain what there is.\n\nSo this one here has chocolate and I think\nkind of a cracker filling with dulce de leche.\n\nYou want to hold it up and show us.\n\nYeah, sure.\n\nIt is a really thick bar.\n\nCheck that out.\n\nFancy.\n\nSo we'll put that down for a moment.\n\nOkay.\n\nAnd over here we've got it appears to be like\nkind of a slice of apple pie.\n\nBut what is cool about this pie is that it\nhas like a white glaze.\n\nA glaze over top of it.\n\nSome extra sugar in there.\n\nNo complaints about that.\n\nAnd last but not least we have this.\n\nSo that is called Pionono.\n\nIt is a mini pionono.\n\nAnd it is kind of like a little roll with\ndulce de leche in the middle.\n\nYeah, and anything with dulce de leche is\na hit with us.\n\nCostanera Sur is an ecological reserve that\nconsists of lowlands that run along the banks\n\nof the River Plate.\n\nIt’s a great place for a leisurely walk\nor bike ride, and you’ll also get to see\n\nplenty of wildlife along the way - especially\nbirds!\n\nMALBA stands for Museo de Arte Latinoamericano\nen Buenos Aires, and it focuses on Latin American\n\nart from the 20th century on wards.\n\nThe museum is located in Palermo.\n\nAlright, so for today's meal we're eating\nat a place called Cumaná in Buenos Aires.\n\nAnd this restaurant specializes in Northern\nArgentine food.\n\nSo these are dishes that you might find in\nthe region of Salta or Jujuy.\n\nAnd the truth is that when we were traveling\nin Northern Argentina we didn't actually eat\n\na lot of Northern Argentine food aside from\nempanadas.\n\nSo it'll be interesting to finally sample\nthose dishes in the capital.\n\nSo the food came rather quickly.\n\nIt is already at the table.\n\nAnd since it is a bit of a cooler day outside\nwe decided to both order stews.\n\nI'm having one that is called Locro.\n\nAnd it kind of comes in this metal bowl that\nis really hot and I already made the mistake\n\nof touching it.\n\nSo that won't happen again.\n\nBut here you can see it is like really thick.\n\nYou can see the chunks of corn in there.\n\nWow.\n\nYou have some spring onions, a little bit\nof spice.\n\nThat looks so good.\n\nYeah, you'll have to stir it around.\n\nYeah, let's mix it all in.\n\nThat's probably how you're supposed to eat\nit anyway.\n\nI'd say.\n\nSo let's mix it all in.\n\nAnd look at that.\n\nSo it has different cuts of meat as well.\n\nI believe this one has pork and beef.\n\nSo it is very very hearty and as you can see\nit is still steaming.\n\nLike this is piping hot.\n\nSo maybe I'll give it a few minutes to cool\ndown.\n\nBlow on it.\n\nTime to dig in.\n\nSo look at that.\n\nThere is even sausage in the stew.\n\nI had totally missed that when I was mixing\nit earlier.\n\nSo let's get a bit of everything.\n\nWe've got corn, we've got sausage.\n\nMmm.\n\nWow.\n\nPleasantly surprised.\n\nMmmm.\n\nIt is very rich and thick.\n\nIt is like a nice stew.\n\nIt is the type of dish you'd want to have\non a winter's day.\n\nAnd it is also a little bit spicy.\n\nI'm not entirely sure what that red sauce\nwas.\n\nBut it is giving a little bit of a kick which\nis nice.\n\nSo yeah, I'm happy with my dish.\n\nFirst time trying locro and I think it is\na success.\n\nOkay, so Sam you're having something called\nCarbonada Criolla which is also stew.\n\nYes, and mine appears to be piping hot as\nwell.\n\nIt kind of has the texture and appearance\nof a chili.\n\nIt look a bit like chili.\n\nAnd mine has got carrots and it has got corn.\n\nIt has got beef.\n\nLet's try that.\n\nA little bit of everything.\n\nYours seems to have more vegetables than mine.\n\nOh, that is delicious.\n\nI'm honestly usually not the biggest fan of\nstews but this is like almost as thick as\n\na chillie.\n\nYeah.\n\nYeah.\n\nIt is really good and it is quite sweet too.\n\nYeah, and it is really the perfect weather\nto be having this.\n\nIt is.\n\nIt is a little bit rainy these past few days.\n\nAnd I like that it has got a generous amount\nof meat.\n\nAnd you taste the corn and the carrots a lot.\n\nAnd there is also potato in there as well\ntoo.\n\nSo yeah, this is the perfect dish for us to\nbe having on a cold day in Buenos Aires.\n\nAnd the icing on the cake is that they brought\nus homemade bread.\n\nSo check that out.\n\nHave a bit of that.\n\nAnd it is like a nice thick slice.\n\nAnd it is a heavier bread.\n\nIt is really nice.\n\nThat is come in good with the stew.\n\nThat's good homemade bread.\n\nBuenos Aires Metropolitan Cathedral is located\nin the city centre and is the main Catholic\n\nchurch in the city.\n\nIt houses the mausoleum of General Jose de\nSan Martin, who helped liberate numerous countries\n\nin South America.\n\nYou’ll also find a museum to Argentine born\nPope Francis.\n\nRight next to the cathedral, you’ll also\nfind the cabildo which dates back to colonial\n\ntimes and today acts as a museum.\n\nDadadada.\n\nAlright, so as you can probably guess from\nthis for today's video we are in our kitchen\n\nin Buenos Aires and we are going to be teaching\nyou how to make Yerba Mate.\n\nSo, one thing we've noticed here in the supermarkets\nis that they have entire aisles dedicated\n\nto Mate.\n\nThere must be like fifty varieties out there\nat least.\n\nSeriously, it was like a daunting task.\n\nYeah, how do we choose?\n\nWhich one is the right one?\n\nUm, but if you've never heard of Mate before\nit is kind of like a green tea.\n\nIt is basically a green leaf that they kind\nof like smash together.\n\nUm, and you use it to make tea but not in\na tea cup.\n\nWe're going to be using these little things.\n\nThese little mugs.\n\nUm, and normally they are made out of gourd.\n\nSo that is kind of like a hollowed out pumpkin\nor something like that.\n\nBut these are a bit more modern.\n\nI've got my matryoshka here.\n\nShow them my Monsieur Mustache.\n\nMy Mr. Mustache.\n\nSo this one is Sam's.\n\nYeah, I'm excited to try that.\n\nYeah, so you can get some that are made out\nof wood, there is metal ones, there is a whole\n\nbunch to choose from.\n\nBut anyways, let's start making this thing.\n\nSo let's open this.\n\nThis is our first time making it.\n\nOh la lah.\n\nIt is kind of funny.\n\nThis is our first time making it and yet we're\nteaching you how it is done.\n\nHa, ha.\n\nCan we be trusted?\n\nThat is how we roll.\n\nThat is the question.\n\nWhat is it they say?\n\nIf you want to learn how to do something teach\nsomeone else how to do it.\n\nAnd there you go.\n\nWe are, so we're going to want to fill it\nup about 2/3's of the way.\n\nOh, and first you should probably have a look\ninside the bag.\n\nLook at that.\n\nSo you can see how the leaves have been kind\nof crushed.\n\nYou get a really good view from there.\n\nIt is kind of like a loose leaf.\n\nAlright, fill it up two thirds of the way.\n\nTwo thirds.\n\nThat would appear to be two thirds.\n\nThere you go.\n\nAnd they say that you should put your palm\nover it and kind of shake it to help the.\n\nOh crap, it is going everywhere.\n\nShake it up baby.\n\nTo help the smaller leaves, or like the powder,\nsettle near the top so it doesn't get stuck\n\nin your straw.\n\nBut my hand is too little so it is flying\neverywhere.\n\nLook at that powder.\n\nAnyways, so then we're going to take our little\nstraw.\n\nThis is called bombila and just stick it right\nin there at an angle.\n\nAnd then we're going to grab our water which\nI boiled earlier.\n\nYou don't want to use boiling hot water so\nwe've had this sitting for a few minutes.\n\nYes, they say the key is 75 degrees.\n\n75 degrees.\n\nSo, well, I didn't really check the temperature\nguys, but let's just go with that.\n\nThere we go.\n\nFiller up.\n\nFiller up buttercup.\n\nThere we are.\n\nHave a look at that.\n\nIt is still bubbling.\n\nOh, did we do it wrong.\n\nOh!\n\nI guess it is time to try it.\n\nSo ready for the first sip.\n\nI didn't add any sugar to mine because I don't\nnormally have sugar with my tea.\n\nOh natural.\n\nOh natural.\n\nLet's have a sip of this.\n\nMmmm.\n\nYes.\n\nIt's been a while since I had this.\n\nI never really enjoyed it as a kid when I\nwas living in Argentina.\n\nI always thought it was gross and bitter.\n\nHaha.\n\nSo it is interesting trying it as an adult.\n\nHow many years later.\n\nHave your taste buds matured a little bit?\n\nWould you say?\n\nYeah, I'm used to drinking green tea now so\nI do like this.\n\nIt is a little bit bitter and it kind of has\na grassy flavor.\n\nCan you taste those herbs?\n\nYeah, I mean it tastes green.\n\nLike grass.\n\nLike I'm eating grass in a field.\n\nLike a horse.\n\nHahaha.\n\nYeah, so it is actually nice.\n\nI am enjoying it.\n\nUm, and as you can see the water level has\nkind of gone down so you just grab some more\n\nhot water and keep refilling this.\n\nAnd the cool thing about this is you can fill\nit up upwards to 10 to 20 times before you\n\nneed to replace the Mate.\n\nYeah, so you can just.\n\nAnd it is a very social drink.\n\nLike if you see people drinking this on the\nstreets of Buenos Aires you'll notice they'll\n\nbe passing around the same gourd and the same\nstraw.\n\nYes.\n\nYou just share.\n\nSaliva doesn't matter.\n\nJust pass it along.\n\nThere you go.\n\nWhen it comes to biking in Buenos Aires, you\ncan either choose a guided tour to take you\n\naround specific neighborhoods in the city\nor hire a bike to explore on your own.\n\nAlternatively, if you’re in the city for\na longer stay and you don’t mind a bit of\n\npaperwork, you can apply to use EcoBicis,\na free public bike system with numerous stations\n\nacross town.\n\nAnother place worth visiting is the National\nCongress located on the western end of Avenida\n\nde Mayo.\n\nThis building is home to the legislative branch\nof government and it’s quite impressive\n\nwhen you get up close.\n\nAlfajores are kind of like cookies that have\nbeen glued together with dulce de leche.\n\nWe started out by trying alfajores artesanales,\nwhich are hand-crafted.\n\nSome alfajores were glazed, others were coated\nin almonds, but all of them were delicious.\n\nFor something a little different, we then\nhopped over to Havanna.\n\nWhile this brand mass produces alfajores,\nthey are known for their quality and unique\n\nvarieties.\n\nWe ordered an assortment off their menu including\ndulce de leche, merengue, chocolate mousse,\n\ncoffee, quince jam, nuts, and more.\n\nLast but not least, don’t forget to check\nout the city’s entertainment district.\n\nIf you’re not sure what to watch, just walk\nalong Avenida Corrientes where there are plenty\n\nof tango shows, comedy sketches, and stage\nperformances on offer.\n\nAnd that's a huge wrap for our Buenos Aires\nCity Guide.\n\nWe really enjoyed showing you around one of\nour favorite cities in the world, and we hope\n\nthat this video offered a bit of inspiration\nin terms of things to do, foods to eat, and\n\nactivities to try on your visit.\n\nAs always, if you have any suggestions of\nother fun things to do in Buenos Aires, please\n\nfeel free to share those in the comments section\nbelow.\n\nUntil next time!\n\nSo good afternoon from the town of Cachi.\n\nToday we took a side trip from Salta.\n\nSo we left really early in the morning.\n\nWe were up at seven thirty and we drove through\nlots of different landscapes actually.\n\nGetting to Cachi involves going through jungle,\ndesert, gorges.\n\nAnd there was a fourth one that our guide\nmentioned that I can't seem to remember at\n\nthe moment.\n\nBut either way it was really scenic.\n\nWe just arrived at the town.\n\nWe had a nice lunch.\n\nSo yeah, we're going to go for a little tour\nI think.\n\nWe actually don't have a lot of footage today\nbecause someone decided to get a little bit\n\nsick on Valentine's Day over here.\n\nWhat happened?\n\nThe altitude wasn't so great today.\n\nIt hasn't been an issue up until now but today\nyour heart was racing.\n\nYou had a little bit of an accident outside\nof the van.\n\nI puked on a mountaintop.\n\nYep.\n\nBut anyways, we don't really to talk about\nthat.\n\nLet's just keep showing you the town.\n\nYou're feeling better now and that is what\nis important, right?\n\nI'm much better.\n\nYes.\n\nLet's enjoy the rest of \n\nthe tour.\n\nHow about it?\n\nYes, that sounds good.\n\n(Banging drum and singing)\n\nAlways filming, always filming.\n\nOh, you're sweet.\n\nOh, look at you.\n\nYou have a few scars on your face.\n\nYou've been getting into fights, haven't you?\n\nHaven't you.\n\nHaven't you.\n\nSo Sam it looks like today we're getting the\nextra long version of the tour.\n\nYeah, our bus is broken down in the middle\nof the road.\n\nNow we're just waiting for basically a rescue\nbus to get back.\n\nYes, waiting in the desert.\n\nYep, surrounded by cacti.\n\nWe do have some pretty nice views though so\nit is not all horrible.\n\nSo this isn't ideal terrain for a game of\nhide and go seek but we can play let's imitate\n\nthe cacti.\n\nOh, yeah.\n\nSo we made it down the mountain and I think\nour mission has turned from sightseeing to\n\njust getting back to Salta.\n\nYeah, let's just get back to Salta.\n\nWe still have something like eighty kilometers\nbut I feel like the hardest part of our journey\n\nis now over.\n\nYes, we haven't made any of the touristy stops\nwe were supposed to make on the way back.\n\nIt's a survival journey.\n\nSurvival today.\n\nGood way to put it.\n\nYep.\n\nOn Valentine's day.\n\nSo good morning from somewhere in the province\nof Salta.\n\nToday we're doing another day trip.\n\nSo we left the city behind and we're driving\ntowards a place called Cafayate.\n\nRight now we're just making a little pit stop.\n\nA little breakfast stop.\n\nSo we just ate some alfajores, had some coffee.\n\nOh, they were so good.\n\nSo good.\n\nDouble layer alfajores.\n\nOh, yeah.\n\nThere was so much dulce de leche on them.\n\nSo yeah, we're just going to continue with\nthe drive over and we're going to be stopping\n\nat a National Park to see some cool stuff.\n\nAnd they are calling us over because we're\nleaving.\n\nWe're leaving.\n\nAlright, so we have made it to the National\nPark and our first stop is the amphitheater.\n\nNow apparently this place has 70% of the acoustics\nthat you get in Theatre Colon in Buenos Aires.\n\nThat is not too bad, huh?\n\nPretty good acoustics.\n\nAre you going to test out your vocals here?\n\nLalalala.\n\nLalalala.\n\nLet's leave that to the professions.\n\nAlright, so I think it is easy to guess where\nwe are right now?\n\nCan you guess where we are?\n\nA vineyard.\n\nYes, so after a scenic drive we finally arrived\nin Cafayate.\n\nAnd now we're doing a vineyard tour.\n\nAnd the best part of this is going to be when\nwe get to sample the wine.\n\nLots of wine.\n\nYeah.\n\nSo you are having your first glass of Torrontés.\n\nYes, and they told me to swirl it around ten\ntimes before trying it so I think I'm well\n\nabove ten at this point.\n\nMaybe twenty.\n\nTen times.\n\nThat's quite the method.\n\nNice and fruity and little bit dry too.\n\nSo this is church wine that you're drinking\nright now.\n\nThis is used in mass.\n\nYeah, I usually don't associate church and\nwine together but this one is really sweet.\n\nIt has a bit of a honey aftertaste.\n\nSo we have a bit of a shopping stop here at\nthe local market.\n\nAnd someone found a gaucho hat.\n\nI've always wanted to be a cowboy.\n\nNot just any cowboy.\n\nA gaucho cowboy.\n\nAlright, let's see if the hat fits.\n\nIt kind of does.\n\nA bit of a gringo cowboy.\n\nBut...hahaha\n\nOkay, so the cowboy needs his ice cream for\ndessert.\n\nYes, and this is not just any kind of ice\ncream.\n\nThis might look like strawberry and maybe\nwalnut.\n\nBut oh no no this is not that..\n\nThis over here is wine flavored ice cream.\n\nMalbec.\n\nAnd this is a local fruit called Cayote.\n\nSo I'm going to try them both.\n\nIs it like a creamy milk ice cream or like\ngelato?\n\nIt is more like a gelato.\n\nEven a little bit more watered down than that.\n\nBut yeah, you do taste the wine.\n\nIt's refreshing.\n\nNow let me try this one.\n\nThis one might be more milky.\n\nYeah, it is.\n\nThis one is sweeter and it has that kind of\na.\n\nI would describe it as kind of honey taste\nwith a bit of kind of pulpy string.\n\nAnd I think it also has walnuts.\n\nYes, it also has walnuts too.\n\nSo do you have a favorite?\n\nI like the sweeter one.\n\nI like the cayote one a bit more but the wine\none is also pretty refreshing.\n\nSo we're coming to the end of our trip.\n\nThis is actually on the drive back.\n\nRight now we've pulled over at the three crosses\nlook out point.\n\nSo let us show you the views.\n\nYes.\n\nAnd this actually is our final stop.\n\nWe're now going inside the Devil's Throat.\n\nThat should be a frightening experience.\n\nOkay, so final thoughts on Cafayate and the\nCalchaquies Valleys before we get back on\n\nthe bus.\n\nYes, so this was actually a really relaxing\ntour.\n\nWhich was fantastic because tonight we are\ntaking a night bus to Cordoba.\n\nSo we got to see a lot today but the pace\nwas very relaxed.\n\nWe had a lot of time to kind of chill.\n\nLots of wine, lots of cheese.\n\nLots of wine, lots of good food.\n\nSo now it is time to have a siesta on the\nbus.\n\nSounds good to me.\n\nSo today we are taking a little bit of a day\ntrip.\n\nWe've left behind Villa General Belgrano and\nwe're going to visit a little village called\n\nLa Cumbrecita up in the Sierras.\n\nAnd this is where I went to school as a child.\n\nSo it is going to be really fun walking around\nand showing you around.\n\nWell, welcome to my primary school.\n\nThis is where I went to grade 1 through grade\n6.\n\nExcept, at the time the building was a lot\nsmaller.\n\nWe did not have this whole wing.\n\nIt was just this.\n\nJust that.\n\nAnd in the morning it was primary school and\nin the afternoon it was high school.\n\nSo it was a very short school day - 4 hours.\n\nAnd I had recess twice during those four hours.\n\nSo, not bad for a kid.\n\nTip top education there, yeah.\n\nI think you have a little bit of work to be\ndone.\n\nNot too much.\n\nGandolf!\n\nSo this is a popular spot on a hot summer\nday.\n\nYes, apparently it is called La Oja.\n\nAnd everyone has seemed to gather here.\n\nThere is a little mini waterfall.\n\nYeah, you can go for a swim.\n\nAre you going to jump in, Sam?\n\nI don't think so.\n\nNo swimming trunks today?\n\nNo.\n\nThat's too bad.\n\nSo next up we're heading to the waterfalls\nand we can hear that off in the distance.\n\nBut I want to show you these really cool roots\nfirst.\n\nIt is like this weird web running straight\nacross here.\n\nFollow me.\n\nDon't trip.\n\nDon't fall!\n\nHow cool is that.\n\nThat's very cool.\n\nVery cool.\n\nAnd little spooky.\n\nSo we had a minor miscalculation.\n\nWhen you look at this sign how far do you\nthink the waterfall is?\n\n25 feet?\n\n25 meters?\n\nThat's what we thought.\n\nBut once we started walking we realized, wow,\nthis is like quite far.\n\n25 feet we're not there.\n\n25 meters we can't even hear it.\n\nIt's 25 minutes.\n\nMinutes.\n\nSo now we know better for the next attraction.\n\nOkay, so Sam now you have visited both Villa\nGeneral Belgrano, the bigger town, and La\n\nCumbrecita.\n\nSo what are your impressions so far?\n\nWell, I like them both.\n\nThis particular town I like even more though.\n\nIt kind of reminds me of the town where I\ngrew up in.\n\nIt's a bit smaller.\n\nAnd what I really like about this place that\nis so cool is that it is a pedestrian only\n\ntown.\n\nThat's awesome.\n\nYou drive in your vehicle or in your bus,\nyou get off and then the rest of it is just\n\nwalking.\n\nYou don't have to worry about vehicles or\nanything like that.\n\nYou're also higher up in the mountains and\nyou experience nature a little bit more here.\n\nSo that is what I really love about this place.\n\nAnd it is so peaceful.\n\nIt is.\n\nCan you hear the birds chirping?\n\nI can hear the birds chirping off in the distance.\n\nChirp, chirp, chirp.\n\nWell, welcome to Germany.\n\nOr should I say the Germany of South America.\n\nToday we're visiting a town called Villa General\nBelgrano which has very German roots.\n\nLike walking around here you're almost feeling\nlike you've been transported back to Bavaria.\n\nAnd this is a town that I'm very familiar\nwith because I actually grew up in a local\n\nvillage that was only 30 minutes away from\nhere.\n\nSo we're going to be taking a little tour\nof the town.\n\nI'm excited to show Sam around.\n\nAnd maybe we'll try a few German delicacies.\n\nSome beer, pastries, who knows.\n\nWe'll see what is on the menu.\n\nSo this is kind of a cool sign because it\nshows all of the different festivals that\n\nhappen here throughout the year.\n\nAnd we have a Christmas fair, an Alpine chocolate\nfestival, a Viennese pastry festival and also\n\nOktoberfest.\n\nOktoberfest.\n\nWhere they drink beer in their giant pints.\n\nProst!\n\nSo it is early evening now.\n\nAbout 7 or 7:30 pm and we're visiting a little\ncraft market in the town.\n\nAnd they have a lot of really strange and\nunique things here.\n\nLike we've seen dinosaurs, you buy mate, you\ncan jewelry, musical instruments.\n\nIt is just very artsy.\n\nI'm seeing lots of fairies as well.\n\nI bet you're wondering if they are real or\nnot.\n\nOh yeah, that is what I've been pondering\nall day.\n\nHello there little magical elf.\n\nAre you a good elf or a bad elf?\n\nI don't talk to nobody.\n\nSo we are now in the ecological park.\n\nYeah, and it is just like a turnoff from the\nmain strip.\n\nIt is amazing how within five minutes you're\naway from the touristy area and you're out\n\nexperiencing greenery and an escape from the\nhustle and bustle.\n\nYeah, can you hear the sound of the stream.\n\nThe sound of nature.\n\nSo since we're in \nsuch a German town that means we have to have\n\na beer, right?\n\nYeah, apparently you get kicked out of the\ntown if you don't have a beer.\n\nOh ho!\n\nSo yes, we're waiting for our drinks.\n\nWe ordered Chopp.\n\nI'm having a blonde, you're having red.\n\nAnd I'm thirsty.\n\nHmmm, good.\n\nReady for your ice cold craft beer?\n\nRojo!\n\nI think it is really funny that you ordered\nthe red beer and you're a red head and I ordered\n\nthe blonde one.\n\nWe didn't even mean to do that did we.\n\nHaha, the joke is on us.\n\nThis beer is great.\n\nThis is local craft beer and it has been really\nhot today so this is very refreshing.\n\nOkay blondie time for your beer.\n\nSalut!\n\nThat is quite nice.\n\nAnd look what we've got here.\n\nThis is called Carlitos.\n\nNice ham and cheese sandwich.\n\nMmmm.\n\nThat is real nice.\n\nOh, yeah.\n\nGandolf.\n\nGandolph is in town.\n\nGandolf is in the house.\n\n(Bagpipes playing)\n\n(Tango singing)\n\nOkay, so Argentina is not very cheap right\nnow but there is one thing that is super affordable.\n\nAnd that is...that is ice cream.\n\nIce cream.\n\nIce cream and wine at the current moment are\ncheaper than water.\n\nSo we've been eating a lot of that and drinking\na lot of wine.\n\nAnd I have one of my favorite flavors here.\n\nI have dulce de leche ice cream con brownie.\n\nSo it has a brownie as well.\n\nBrownie chunks in there...oh la lah.\n\nLet's get a close-up of that.\n\nLook at that ice cream.\n\nYou know what?\n\nThe best thing that happened to me today was\nthat the regular dulce de leche ice cream\n\nwas out because the one with dulce de leche\nis 10 times better.\n\nAnd I'm having the classic strawberry.\n\nWant to try some?\n\nStrawberry.\n\nSo Sam, you've had a couple of days here Villa\nGeneral Belgrano.\n\nWhat are your impressions of the place so\nfar?\n\nYeah, it's a fun quirky town.\n\nDefinitely geared towards tourists.\n\nLike you said, it feels like it is straight\nout of Bavaria.\n\nIt is kind of a bit of a fantasy land.\n\nIt is fun.\n\nI love that it is in the woods.\n\nIt is near nature.\n\nYou can go for lots of scenic walks.\n\nAnd I also like that they have really good\nGerman food and awesome craft beer.", "srt": "1\n00:00:00,630 --> 00:00:02,650\nWell, welcome to Argentina!\n\n2\n00:00:02,650 --> 00:00:06,890\nThis month Sam and I are exploring Buenos\nAires the Argentinian capital.\n\n3\n00:00:06,890 --> 00:00:12,120\nAnd this video is going to show you 50 things\nto do around the city.\n\n4\n00:00:12,120 --> 00:00:20,460\nBuenos Aires is one of our favorite cities\nin the world, so as soon as we arrived, we\n\n5\n00:00:20,460 --> 00:00:22,140\nhit the ground running.\n\n6\n00:00:22,140 --> 00:00:28,359\nIn this guide we'll be visiting numerous neighborhoods\nincluding Recoleta, San Telmo, Boca and Palermo,\n\n7\n00:00:28,359 --> 00:00:32,990\nwhile showcasing a mix of fun activities and\nmain attractions.\n\n8\n00:00:32,990 --> 00:00:37,530\nAnd since we're huge foodies, we'll also be\nintroducing you to a few Argentine dishes\n\n9\n00:00:37,530 --> 00:00:39,640\nyou simply cannot miss.\n\n10\n00:00:39,640 --> 00:00:46,320\nFor anyone planning a trip to the capital,\nhere are 50 things to do in Buenos Aires:\n\n11\n00:00:46,320 --> 00:00:53,579\nLet’s begin with the city’s most identifiable\nlandmark.\n\n12\n00:00:53,579 --> 00:00:58,510\nThe obelisk is located at the intersection\nof Avenida 9 de Julio and Avenida Corrientes,\n\n13\n00:00:58,510 --> 00:01:04,670\nand it was built to commemorate the fourth\ncentenary of the founding of the city.\n\n14\n00:01:04,670 --> 00:01:07,880\nThe pink house is home to the president’s\noffice.\n\n15\n00:01:07,880 --> 00:01:13,100\nApparently it was painted pink to diffuse\ntension between the 2 opposing political parties:\n\n16\n00:01:13,100 --> 00:01:21,210\nred for the Federals, and white for the Unitarians.\n\n17\n00:01:21,210 --> 00:01:37,789\nLa Boca is the most colorful neighborhood\nin Buenos Aires, and there is one particular\n\n18\n00:01:37,789 --> 00:01:42,130\nstretch of road called Caminito which is really\npopular with visitors.\n\n19\n00:01:42,130 --> 00:01:46,999\nHere you can see live tango performances,\nshop for souvenirs, and have fun photographing\n\n20\n00:01:46,999 --> 00:01:49,109\nthe brightly coloured houses.\n\n21\n00:01:49,109 --> 00:01:55,679\nWe came all the way to Boca to meet Messi\nnumber 10.\n\n22\n00:01:55,679 --> 00:02:01,380\nSo for the hardcore football fans another\ncool thing you can do in Buenos Aires is visit\n\n23\n00:02:01,380 --> 00:02:02,520\nthe Boca Juniors stadium.\n\n24\n00:02:02,520 --> 00:02:05,939\nIt is called La Bombonera and that means the\nchocolate box.\n\n25\n00:02:05,939 --> 00:02:09,752\nI don't really think it looks like a chocolate\nbox.\n\n26\n00:02:09,752 --> 00:02:10,752\nI mean it is this giant yellow stadium.\n\n27\n00:02:10,752 --> 00:02:11,752\nColorful chocolate box.\n\n28\n00:02:11,752 --> 00:02:14,270\nBut yeah, it is right over there.\n\n29\n00:02:14,270 --> 00:02:17,099\nSo let's go check it out.\n\n30\n00:02:17,099 --> 00:02:21,200\nIf you’re into football, you may want to\nconsider doing a stadium tour, or even attending\n\n31\n00:02:21,200 --> 00:02:29,720\na match against Boca Junior’s rival: River\nPlate.\n\n32\n00:02:29,720 --> 00:02:34,411\nThis may seem like a rather morbid attraction\nfor a city guide, however, Recoleta Cemetery\n\n33\n00:02:34,411 --> 00:02:37,520\nis one of the most beautiful cemeteries in\nthe world.\n\n34\n00:02:37,520 --> 00:02:42,850\nIt contains elaborate mausoleums with statues,\ncrosses, and guarding angels watching over\n\n35\n00:02:42,850 --> 00:02:43,850\nthe tombs.\n\n36\n00:02:43,850 --> 00:02:48,710\nIt also contains the graves of notable people,\nbut none is more visited than that of Evita\n\n37\n00:02:48,710 --> 00:02:49,710\nPeron.\n\n38\n00:02:49,710 --> 00:03:01,370\nSo we're going for a stroll through the Japanese\nGardens and it feels like we're back in Asia.\n\n39\n00:03:01,370 --> 00:03:05,570\nThe Japanese Gardens are located in Palermo\nand they are cared for the by the Japanese\n\n40\n00:03:05,570 --> 00:03:08,490\nArgentine Cultural Foundation.\n\n41\n00:03:08,490 --> 00:03:12,900\nInside the grounds you’ll find a lake filled\nwith colourful carp, and all manner of Japanese\n\n42\n00:03:12,900 --> 00:03:14,180\nvegetation.\n\n43\n00:03:14,180 --> 00:03:18,280\nYou do have to pay admission to visit, but\nit’s worth every cent as the gardens are\n\n44\n00:03:18,280 --> 00:03:20,380\nperfectly manicured.\n\n45\n00:03:20,380 --> 00:03:32,550\nSo I know we always say we're excited about\nthis meal but today it is extra special because\n\n46\n00:03:32,550 --> 00:03:36,850\nwe're bringing you to our favorite restaurant\nin all of Buenos Aires.\n\n47\n00:03:36,850 --> 00:03:38,070\nThis is a steakhouse.\n\n48\n00:03:38,070 --> 00:03:39,070\nIt is a Parrilla.\n\n49\n00:03:39,070 --> 00:03:41,100\nThat means they cook all of their meat on\nthe grill.\n\n50\n00:03:41,100 --> 00:03:44,240\nAnd it is seriously the best meat we've tried\nin the city.\n\n51\n00:03:44,240 --> 00:03:46,920\nAnd we've ordered our favorite cut - Bife\nde Lomo.\n\n52\n00:03:46,920 --> 00:03:48,690\nIt is going to be amazing.\n\n53\n00:03:48,690 --> 00:03:54,750\nWe're waiting for that to show up.\n\n54\n00:03:54,750 --> 00:04:04,560\nThe star of the meal has arrived.\n\n55\n00:04:04,560 --> 00:04:11,580\nThe star of the meal.\n\n56\n00:04:11,580 --> 00:04:15,790\nBife de lomo.\n\n57\n00:04:15,790 --> 00:04:16,830\nLook at this piece of beauty on my fork.\n\n58\n00:04:16,830 --> 00:04:17,830\nOooh.\n\n59\n00:04:17,830 --> 00:04:21,420\nThat is some of the most tender meat I've\never had in my entire life.\n\n60\n00:04:21,420 --> 00:04:27,139\nYou bite into it and it just disintegrates,\nit just like melts right into your mouth.\n\n61\n00:04:27,139 --> 00:04:29,050\nAnd it is so juicy and flavorful.\n\n62\n00:04:29,050 --> 00:04:30,050\nIt is just fantastic.\n\n63\n00:04:30,050 --> 00:04:32,760\nThis is the tenderloin cut in English.\n\n64\n00:04:32,760 --> 00:04:34,460\nIt is the best.\n\n65\n00:04:34,460 --> 00:04:35,460\nAnd you know what makes this restaurant awesome.\n\n66\n00:04:35,460 --> 00:04:38,250\nYou know how you can tell you're in a really\ngood steakhouse.\n\n67\n00:04:38,250 --> 00:04:40,590\nThey don't ask you how you want your steak.\n\n68\n00:04:40,590 --> 00:04:43,880\nThey don't say do you want it rare, do you\nwant it medium rare, do you want it well done?\n\n69\n00:04:43,880 --> 00:04:47,880\nNo, they just make it the house way and they\nknow what they're doing.\n\n70\n00:04:47,880 --> 00:04:55,020\nSo you get the best most optimal steak possible.\n\n71\n00:04:55,020 --> 00:05:00,290\nSpeaking of food, if you want to try Milanesa,\nanother place to visit is El Club de la Milanesa.\n\n72\n00:05:00,290 --> 00:05:03,490\nThey specialize in this dish and have great\nsampler portions.\n\n73\n00:05:03,490 --> 00:05:10,890\nThis looks like guacamole, barbecue sauce,\nmustard, this looks like mozzarella cheese\n\n74\n00:05:10,890 --> 00:05:16,720\nwith a tomato and basil, this one is ham and\ncheese and tomato sauce, this is a cream of\n\n75\n00:05:16,720 --> 00:05:20,380\ncheddar and melted cheddar with bacon over\ntop.\n\n76\n00:05:20,380 --> 00:05:24,300\nWe couldn't decide which one to order so why\nnot get a sampler portion.\n\n77\n00:05:24,300 --> 00:05:29,510\nYeah, so we get seven different ones to sample\nand that comes with a salad and these delicious\n\n78\n00:05:29,510 --> 00:05:30,510\npotatoes.\n\n79\n00:05:30,510 --> 00:05:31,510\nCheesy fries.\n\n80\n00:05:31,510 --> 00:05:32,510\nAlright, this looks good.\n\n81\n00:05:32,510 --> 00:05:34,030\nLet's get all the toppings on there.\n\n82\n00:05:34,030 --> 00:05:35,030\nMmmm.\n\n83\n00:05:35,030 --> 00:05:37,030\nHow is that.\n\n84\n00:05:37,030 --> 00:05:38,530\nThat's nice.\n\n85\n00:05:38,530 --> 00:05:40,030\nOh, yeah.\n\n86\n00:05:40,030 --> 00:05:48,280\nSo, that is veal, cheddar cheese, a little\nbit of bacon.\n\n87\n00:05:48,280 --> 00:05:53,060\nUm, and like thinly sliced spring onions on\ntop.\n\n88\n00:05:53,060 --> 00:06:02,460\nAnd it is really tender meat.\n\n89\n00:06:02,460 --> 00:06:18,900\nLike it is so soft.\n\n90\n00:06:18,900 --> 00:06:19,900\nWow.\n\n91\n00:06:19,900 --> 00:06:20,900\nWe are visiting one of the most beautiful\nbookstores in the world.\n\n92\n00:06:20,900 --> 00:06:22,560\nThis is called El Ateneo Grand Splendid.\n\n93\n00:06:22,560 --> 00:06:26,580\nThis place actually used to be a theater and\nthen it was converted into a movie theatre\n\n94\n00:06:26,580 --> 00:06:27,840\nand now it is a bookstore.\n\n95\n00:06:27,840 --> 00:06:33,820\nAnd it is absolutely beautiful.\n\n96\n00:06:33,820 --> 00:06:39,710\nOkay, so this section where we're standing\nnow would have been where they had like the\n\n97\n00:06:39,710 --> 00:06:43,280\nrows of seats facing this stage which is over\nthat way.\n\n98\n00:06:43,280 --> 00:06:47,310\nUm, but when they did the conversion they\nhad to remove all of those seats and they\n\n99\n00:06:47,310 --> 00:06:50,070\nput rows of books instead.\n\n100\n00:06:50,070 --> 00:06:51,070\nBooks.\n\n101\n00:06:51,070 --> 00:06:55,270\nUm, and also the stage where they would have\nhad performances has been turned into a cafe,\n\n102\n00:06:55,270 --> 00:07:09,020\nso if you follow me around the corner I can\nshow you that.\n\n103\n00:07:09,020 --> 00:07:13,090\nIf you’re around Puerto Madero, another\nmeal to try is the ‘choripan’.\n\n104\n00:07:13,090 --> 00:07:18,710\nThis dish gets its name by combining two words\n- chorizo (for sausage) and pan (for bread).\n\n105\n00:07:18,710 --> 00:07:22,770\nThere are lots of stands along the edge of\nthe Costanera Sur Ecological Reserve, and\n\n106\n00:07:22,770 --> 00:07:24,639\nit’s worth waiting in line.\n\n107\n00:07:24,639 --> 00:07:31,990\nWe added a little bit of chimichurri to ours\nand it was absolutely delicious!\n\n108\n00:07:31,990 --> 00:07:44,350\n(Live Music Playing)\n\n109\n00:07:44,350 --> 00:07:52,600\n(Speaking Spanish)\n\n110\n00:07:52,600 --> 00:08:00,560\nThe \nSan Telmo Sunday Fair is a hippie market slash\n\n111\n00:08:00,560 --> 00:08:05,770\nantique fair that takes place in Plaza Dorrego\nand spills on to Calle Defensa.\n\n112\n00:08:05,770 --> 00:08:10,090\nHere you can pick up souvenirs, listen to\nlive music, sample some of the street food,\n\n113\n00:08:10,090 --> 00:08:12,770\nor browse some antiques for your own collection.\n\n114\n00:08:12,770 --> 00:08:16,759\nSo this is something I find really strange.\n\n115\n00:08:16,759 --> 00:08:19,940\nAt the market they are selling people's old\nfamily photos.\n\n116\n00:08:19,940 --> 00:08:22,830\nAnd you can even find like government documents.\n\n117\n00:08:22,830 --> 00:08:24,479\nIt is a bit odd.\n\n118\n00:08:24,479 --> 00:08:27,699\nI'm not sure how this ended up at a flea market.\n\n119\n00:08:27,699 --> 00:08:33,719\nAnd I wonder like who these families are and\nhow they feel about their possessions being\n\n120\n00:08:33,719 --> 00:08:34,719\nsold.\n\n121\n00:08:34,719 --> 00:08:41,000\nFamily moments.\n\n122\n00:08:41,000 --> 00:08:45,640\nSince Buenos Aires is the birthplace of tango,\nno visit to the city would be complete without\n\n123\n00:08:45,640 --> 00:08:47,120\ngoing to a tango show.\n\n124\n00:08:47,120 --> 00:09:03,690\nIf you’re feeling a bit more ambitious,\nyou can also join a tango dancing lesson.\n\n125\n00:09:03,690 --> 00:09:07,750\nCafe Tortoni was once the gathering place\nfor the nation’s writers and great thinkers.\n\n126\n00:09:07,750 --> 00:09:12,690\nIt still retains its old world Parisian-inspired\nfeel, and it’s a nice place to stop for\n\n127\n00:09:12,690 --> 00:09:26,210\na coffee and something sweet, even if it’s\njust to get a glimpse of the interior.\n\n128\n00:09:26,210 --> 00:09:40,300\nFloralis Generica is a flower sculpture located\nin Plaza de las Naciones Unidas.\n\n129\n00:09:40,300 --> 00:09:44,410\nWhat makes this sculpture pretty cool is that\nit is designed to open its petals in the morning\n\n130\n00:09:44,410 --> 00:09:48,450\nand close them in the evening.\n\n131\n00:09:48,450 --> 00:09:52,029\nJust across the street, you’ll also find\nthe National Museum of Fine Arts.\n\n132\n00:09:52,029 --> 00:09:57,120\nIt holds an international collection of paintings\nfrom the Middle Ages up to the 20th century,\n\n133\n00:09:57,120 --> 00:10:04,370\nas well as works by Argentine artists.\n\n134\n00:10:04,370 --> 00:10:08,720\nFor a shopping experience in Buenos Aires\nunlike any other, you should head over to\n\n135\n00:10:08,720 --> 00:10:10,330\nGalerias Pacifico.\n\n136\n00:10:10,330 --> 00:10:15,580\nLocated at the intersection of Calle Florida\nand Avenida Cordoba, this structure boasts\n\n137\n00:10:15,580 --> 00:10:28,220\nhand-painted frescoes, a glass covered atrium,\nand plenty of high end brands.\n\n138\n00:10:28,220 --> 00:10:44,950\n(Ducks Quacking)\n\n139\n00:10:44,950 --> 00:10:48,910\nPalermo Woods is a large urban park located\nin the neighborhood of Palermo.\n\n140\n00:10:48,910 --> 00:10:58,660\nIt’s popular with joggers and cyclists,\nand you can even rent a rowboat to take out\n\n141\n00:10:58,660 --> 00:11:15,300\non the lake.\n\n142\n00:11:15,300 --> 00:11:19,490\nIf you’re looking for a family-friendly\nactivity or something to do on a rainy day,\n\n143\n00:11:19,490 --> 00:11:25,940\nyou can consider visiting the Galileo Galilei\nplanetarium which is also in Palermo.\n\n144\n00:11:25,940 --> 00:11:32,200\nSo right around the corner from the Evita\nMuseum you have the Evita Cafe.\n\n145\n00:11:32,200 --> 00:11:34,440\nAnd we are having afternoon tea here.\n\n146\n00:11:34,440 --> 00:11:38,400\nWe just ordered a sampler plate of different\ntypes of desserts.\n\n147\n00:11:38,400 --> 00:11:39,750\nAnd this looks amazing.\n\n148\n00:11:39,750 --> 00:11:46,920\nLike we've got flan, brownie, tiramisu and\na few surprises that I think we're going to\n\n149\n00:11:46,920 --> 00:11:49,200\nhave to bite into to find out what they are.\n\n150\n00:11:49,200 --> 00:11:54,790\nAnd a little bit of coffee.\n\n151\n00:11:54,790 --> 00:11:58,420\nCafé con leche.\n\n152\n00:11:58,420 --> 00:12:06,790\nSo this is going to be fun.\n\n153\n00:12:06,790 --> 00:12:11,320\nThe Evita Museum looks back on the life of\nPeron’s wife and her appeal as a national\n\n154\n00:12:11,320 --> 00:12:12,320\nheroine.\n\n155\n00:12:12,320 --> 00:12:19,410\nThe restaurant just behind is perfect for\nal fresco dining on a weekend.\n\n156\n00:12:19,410 --> 00:12:32,800\nSo this video is about ice cream because Buenos\nAires has some of the best ice cream we have\n\n157\n00:12:32,800 --> 00:12:33,940\never tried.\n\n158\n00:12:33,940 --> 00:12:38,260\nAnd our favorite place to go to is Freddo.\n\n159\n00:12:38,260 --> 00:12:42,700\nWe found this place towards the start of our\nvisit and we've been coming like every other\n\n160\n00:12:42,700 --> 00:12:43,700\nday.\n\n161\n00:12:43,700 --> 00:12:44,700\nHahaha.\n\n162\n00:12:44,700 --> 00:12:45,700\nShoosh.\n\n163\n00:12:45,700 --> 00:12:46,700\nDon't tell anyone.\n\n164\n00:12:46,700 --> 00:12:49,450\nUm, but yeah, so we ended up getting some\nice cream this afternoon.\n\n165\n00:12:49,450 --> 00:12:53,370\nAnd what you see here is a quarter of a kilo.\n\n166\n00:12:53,370 --> 00:12:59,090\nSo this is 250 grams of ice cream and you\nget to choose three flavors.\n\n167\n00:12:59,090 --> 00:13:01,110\nSo this one here is Forest berries.\n\n168\n00:13:01,110 --> 00:13:02,110\nLook at that.\n\n169\n00:13:02,110 --> 00:13:03,110\nMmmm.\n\n170\n00:13:03,110 --> 00:13:11,029\nAnd that is actually my favorite flavor at\nFreddo.\n\n171\n00:13:11,029 --> 00:13:13,660\nI order it every time I come here.\n\n172\n00:13:13,660 --> 00:13:20,110\nAnd it is like really thick and creamy and\nit has a rich vanilla flavor but it also has\n\n173\n00:13:20,110 --> 00:13:21,740\nchunks of real fruit.\n\n174\n00:13:21,740 --> 00:13:23,680\nAnd I couldn't tell you what the forest berries\nare.\n\n175\n00:13:23,680 --> 00:13:26,470\nI don't know if it is blackberries or blueberries.\n\n176\n00:13:26,470 --> 00:13:28,600\nIt could be anything.\n\n177\n00:13:28,600 --> 00:13:31,140\nBut it is delicious.\n\n178\n00:13:31,140 --> 00:13:38,180\nAs for the other flavors, I'm having raspberry,\nand this is like a raspberry sorbet so it\n\n179\n00:13:38,180 --> 00:13:41,500\nis a little bit watery instead of being like\ncreamy.\n\n180\n00:13:41,500 --> 00:13:46,950\nSo I kind of like it because it is refreshing.\n\n181\n00:13:46,950 --> 00:13:53,920\nAnd on this side, for my third flavor, I chose\nstrawberry.\n\n182\n00:13:53,920 --> 00:13:58,660\nSome might say that is a little boring but\nwhatever.\n\n183\n00:13:58,660 --> 00:14:00,030\nI like strawberry.\n\n184\n00:14:00,030 --> 00:14:01,760\nThat's almost vanilla.\n\n185\n00:14:01,760 --> 00:14:03,030\nHahaha.\n\n186\n00:14:03,030 --> 00:14:04,290\nMmmm.\n\n187\n00:14:04,290 --> 00:14:05,560\nYeah.\n\n188\n00:14:05,560 --> 00:14:12,460\nBut my favorite has got to be this one on\nthe side.\n\n189\n00:14:12,460 --> 00:14:13,460\nForest berries.\n\n190\n00:14:13,460 --> 00:14:16,079\nForest berry for the win.\n\n191\n00:14:16,079 --> 00:14:19,180\nFlorida Street is another popular shopping\narea.\n\n192\n00:14:19,180 --> 00:14:23,250\nThis pedestrian only street runs for about\na kilometer and it is lined with stores on\n\n193\n00:14:23,250 --> 00:14:24,250\neither side.\n\n194\n00:14:24,250 --> 00:14:28,410\nYou can also exchange money on the street,\nget a shoe shine, or watch some of the buskers\n\n195\n00:14:28,410 --> 00:14:29,600\nget creative with their costumes.\n\n196\n00:14:29,600 --> 00:14:47,860\nSo \n\n197\n00:14:47,860 --> 00:14:52,340\none of the experiences that has been recommended\ntime and time again is to go and have lunch\n\n198\n00:14:52,340 --> 00:14:53,720\nat a Bodegón.\n\n199\n00:14:53,720 --> 00:14:55,950\nAnd that is kind of like an old fashioned\ntavern.\n\n200\n00:14:55,950 --> 00:14:58,630\nIt has a very family oriented feel.\n\n201\n00:14:58,630 --> 00:15:02,130\nAnd it is kind of simple, classic.\n\n202\n00:15:02,130 --> 00:15:06,350\nYou know the focus is on good food and large\nhearty portions.\n\n203\n00:15:06,350 --> 00:15:07,680\nSo that is what we're doing right now.\n\n204\n00:15:07,680 --> 00:15:11,410\nWe're eating at a place called Norte.\n\n205\n00:15:11,410 --> 00:15:12,410\nRestaurante Norte.\n\n206\n00:15:12,410 --> 00:15:15,029\nWe've just placed our order and the food should\nbe arriving soon.\n\n207\n00:15:15,029 --> 00:15:25,850\nSo Sam you're looking happy over there.\n\n208\n00:15:25,850 --> 00:15:27,850\nWhy is that?\n\n209\n00:15:27,850 --> 00:15:30,940\nYes, my bife de lomo al champignon has arrived.\n\n210\n00:15:30,940 --> 00:15:37,839\nWhich is basically steak with mushrooms and\nI think kind of a gravy and these look like\n\n211\n00:15:37,839 --> 00:15:38,950\nhomemade wedges like home fries.\n\n212\n00:15:38,950 --> 00:15:39,950\nPan fries.\n\n213\n00:15:39,950 --> 00:15:40,950\nOh, look at the gravy.\n\n214\n00:15:40,950 --> 00:15:41,950\nLook at all of the gravy.\n\n215\n00:15:41,950 --> 00:15:42,950\nIt is swimming in gravy.\n\n216\n00:15:42,950 --> 00:15:45,290\nAnd it looks like it has sort of garlic.\n\n217\n00:15:45,290 --> 00:15:49,190\nNo, that is mushrooms.\n\n218\n00:15:49,190 --> 00:15:52,670\nSo I'm going to try the meat.\n\n219\n00:15:52,670 --> 00:15:54,019\nI've served myself up a little portion.\n\n220\n00:15:54,019 --> 00:16:01,830\nI'm going to make sure I've got lots of gravy\nand a potato at the same time.\n\n221\n00:16:01,830 --> 00:16:07,640\nOh man, I'm so excited for this.\n\n222\n00:16:07,640 --> 00:16:08,640\nWow!\n\n223\n00:16:08,640 --> 00:16:10,960\nWow, he says.\n\n224\n00:16:10,960 --> 00:16:11,960\nWow!\n\n225\n00:16:11,960 --> 00:16:13,940\nThat is some tender meat.\n\n226\n00:16:13,940 --> 00:16:17,560\nAnd I've never had this kind of steak with\ngravy before.\n\n227\n00:16:17,560 --> 00:16:22,769\nAnd it is like having like Thanksgiving or\nChristmas dinner except with steak instead\n\n228\n00:16:22,769 --> 00:16:23,769\nof turkey.\n\n229\n00:16:23,769 --> 00:16:31,690\nAnd the steak is a lot better than any turkey\nI've ever had.\n\n230\n00:16:31,690 --> 00:16:32,690\nThis is amazing.\n\n231\n00:16:32,690 --> 00:16:36,040\nPuerto Madero is another neighbourhood you\nshould check out on your visit to Buenos Aires.\n\n232\n00:16:36,040 --> 00:16:40,390\nThe area sits along the waterfront and it\nhas undergone a massive regeneration effort\n\n233\n00:16:40,390 --> 00:16:42,600\nin the last couple of decades.\n\n234\n00:16:42,600 --> 00:16:47,230\nOld warehouses have been turned into lofts,\nrestaurants, and art spaces, and it’s quite\n\n235\n00:16:47,230 --> 00:17:02,700\nlively if you swing by on a weekend.\n\n236\n00:17:02,700 --> 00:17:06,679\nARA Presidente Sarmiento is a former training\nship turned museum that is docked in Puerto\n\n237\n00:17:06,679 --> 00:17:07,790\nMadero.\n\n238\n00:17:07,790 --> 00:17:12,230\nThe ship was named after the 7th president\nof Argentina and you can go on board and explore\n\n239\n00:17:12,230 --> 00:17:14,070\nthe different levels.\n\n240\n00:17:14,070 --> 00:17:21,780\nAnother day, another slice of pizza.\n\n241\n00:17:21,780 --> 00:17:31,970\nToday we're at Pizzería Güerrin, one of\nthe most famous pizzerias in all of Buenos\n\n242\n00:17:31,970 --> 00:17:32,970\nAires.\n\n243\n00:17:32,970 --> 00:17:35,710\nThis is one of Sam's favorite spots in the\nwhole city and we're here for lunch.\n\n244\n00:17:35,710 --> 00:17:37,210\nWe've placed our order and we're waiting for\nthe pizza to arrive.\n\n245\n00:17:37,210 --> 00:17:49,640\nSo the pizza has arrived and we have to start\nwith the specialty of the house.\n\n246\n00:17:49,640 --> 00:17:51,419\nIt is called pizza Güerrin.\n\n247\n00:17:51,419 --> 00:17:53,900\nSo that is this slice over here.\n\n248\n00:17:53,900 --> 00:17:54,970\nLook at that.\n\n249\n00:17:54,970 --> 00:17:56,030\nOh, my goodness.\n\n250\n00:17:56,030 --> 00:17:57,630\nThe toppings are falling off.\n\n251\n00:17:57,630 --> 00:18:00,120\nWow, that has got a lot going on.\n\n252\n00:18:00,120 --> 00:18:01,120\nCheese.\n\n253\n00:18:01,120 --> 00:18:02,120\nI see olives.\n\n254\n00:18:02,120 --> 00:18:03,120\nWhat else is there?\n\n255\n00:18:03,120 --> 00:18:04,530\nIt is a really thick crust first of all.\n\n256\n00:18:04,530 --> 00:18:06,390\nThe tomato sauce is kind of unusual.\n\n257\n00:18:06,390 --> 00:18:12,860\nIt is really chunky and you have mozzarella\ncheese, slices of ham, red peppers and an\n\n258\n00:18:12,860 --> 00:18:13,860\nolive.\n\n259\n00:18:13,860 --> 00:18:17,520\nSo that is like fully loaded in my eyes.\n\n260\n00:18:17,520 --> 00:18:23,080\nSo let's dig right in.\n\n261\n00:18:23,080 --> 00:18:26,419\nLook at me.\n\n262\n00:18:26,419 --> 00:18:48,200\nUsing a fork and a knife to cut my pizza.\n\n263\n00:18:48,200 --> 00:18:50,050\nHow sophisticated.\n\n264\n00:18:50,050 --> 00:18:51,050\nFancy.\n\n265\n00:18:51,050 --> 00:18:52,820\nIt's hot.\n\n266\n00:18:52,820 --> 00:18:54,660\nOh, man.\n\n267\n00:18:54,660 --> 00:18:55,660\nMmmmm.\n\n268\n00:18:55,660 --> 00:18:57,430\nOh, wow.\n\n269\n00:18:57,430 --> 00:19:00,200\nOoey gooey goodness?\n\n270\n00:19:00,200 --> 00:19:07,100\nAnd it is a little bit greasy with all of\nthe cheese.\n\n271\n00:19:07,100 --> 00:19:08,680\nThat is some really thick cheese they have.\n\n272\n00:19:08,680 --> 00:19:10,940\nSo it is really nice but let me actually get\nsome pepper in there.\n\n273\n00:19:10,940 --> 00:19:12,710\nSo I can tell you if it is good or not.\n\n274\n00:19:12,710 --> 00:19:13,710\nSo next up is Fugazetta.\n\n275\n00:19:13,710 --> 00:19:14,710\nFugazetta.\n\n276\n00:19:14,710 --> 00:19:15,710\nAnd Fugazetta is normally onions but this\nFugazetta with ham and cheese.\n\n277\n00:19:15,710 --> 00:19:16,900\nLook at all of the onions on here.\n\n278\n00:19:16,900 --> 00:19:18,190\nAnd you can see the ham right there.\n\n279\n00:19:18,190 --> 00:19:19,190\nThat is awesome.\n\n280\n00:19:19,190 --> 00:19:20,190\nMmmm.\n\n281\n00:19:20,190 --> 00:19:21,190\nWow.\n\n282\n00:19:21,190 --> 00:19:23,780\nYou know what if you think the first slice\nof pizza had a lot of cheese this one has\n\n283\n00:19:23,780 --> 00:19:25,850\nI would swear like double or triple.\n\n284\n00:19:25,850 --> 00:19:28,630\nLike it is just overloaded with cheese.\n\n285\n00:19:28,630 --> 00:19:33,770\nAnd for someone who likes cheese as much as\nme that is a very good thing.\n\n286\n00:19:33,770 --> 00:19:39,080\nPlaza San Martin is a park located in the\nneighbourhood of Retiro.\n\n287\n00:19:39,080 --> 00:19:52,090\nThe plaza gets its name from the giant sculpture\nof Jose de San Martin, the nation’s liberator.\n\n288\n00:19:52,090 --> 00:19:56,790\nJust off of Plaza San Martin, you can also\nvisit the Malvinas War Memorial which commemorates\n\n289\n00:19:56,790 --> 00:20:12,320\nthe Argentine soldiers who fought against\nthe British in the Falkland War.\n\n290\n00:20:12,320 --> 00:20:22,289\nIt is lunchtime.\n\n291\n00:20:22,289 --> 00:20:24,100\nOur favorite time of day.\n\n292\n00:20:24,100 --> 00:20:26,280\nToday we're eating at a place called La Americana.\n\n293\n00:20:26,280 --> 00:20:28,930\nAnd the slogan is La Reina de las Empanadas.\n\n294\n00:20:28,930 --> 00:20:33,340\nThe queen of the empanadas, so that is exactly\nwhat we're going to be trying.\n\n295\n00:20:33,340 --> 00:20:39,420\nWe've ordered a sampler plate with five different\nones and that should be coming really soon.\n\n296\n00:20:39,420 --> 00:20:45,870\nThey have arrived.\n\n297\n00:20:45,870 --> 00:20:52,480\nYes, and I think we may have ordered one too\nmany because these are massive.\n\n298\n00:20:52,480 --> 00:20:53,970\nTwo or three too many.\n\n299\n00:20:53,970 --> 00:20:54,970\nThese are gigantic.\n\n300\n00:20:54,970 --> 00:20:59,039\nThey're a lot bigger than what we were expecting\nso I think we'll have some leftovers for dinner\n\n301\n00:20:59,039 --> 00:21:01,240\nor maybe a quick snack.\n\n302\n00:21:01,240 --> 00:21:03,210\nUm, but anyway let's dig right in.\n\n303\n00:21:03,210 --> 00:21:04,660\nI'm going to start with this one right here.\n\n304\n00:21:04,660 --> 00:21:06,110\nI'm going to start with this one right here.\n\n305\n00:21:06,110 --> 00:21:07,480\nThis one is called Cuyanita.\n\n306\n00:21:07,480 --> 00:21:13,179\nIt is a meat empanada that has been deep-fried.\n\n307\n00:21:13,179 --> 00:21:19,500\nSo let's just cut into it first so you can\nsee the filling.\n\n308\n00:21:19,500 --> 00:21:21,120\nThere we go.\n\n309\n00:21:21,120 --> 00:21:22,740\nIt is steaming.\n\n310\n00:21:22,740 --> 00:21:31,870\nSo you can see the beef there, there is a\ngreen olive and also a bit of egg.\n\n311\n00:21:31,870 --> 00:21:34,840\nI'm going to have to wait for this to cool\ndown.\n\n312\n00:21:34,840 --> 00:21:39,610\nI think it is fresh out of the deep fryer\nto be honest.\n\n313\n00:21:39,610 --> 00:21:43,049\nIt is burning my fingers.\n\n314\n00:21:43,049 --> 00:21:45,800\nBlow on your food.\n\n315\n00:21:45,800 --> 00:21:46,800\nMmmmm.\n\n316\n00:21:46,800 --> 00:21:49,240\nOh, oh my gosh.\n\n317\n00:21:49,240 --> 00:21:53,130\nThat is one of the best ones I've had in the\ncountry.\n\n318\n00:21:53,130 --> 00:21:57,010\nI kid you not.\n\n319\n00:21:57,010 --> 00:22:01,750\nBut have a look.\n\n320\n00:22:01,750 --> 00:22:03,799\nThe meat is kind of juicy.\n\n321\n00:22:03,799 --> 00:22:10,950\nIt is really nice and also the dough it is\nmade with lard.\n\n322\n00:22:10,950 --> 00:22:16,679\nSo you kind of get like a salty greasiness\ncoming through which probably isn't healthy\n\n323\n00:22:16,679 --> 00:22:18,610\nbut it tastes amazing.\n\n324\n00:22:18,610 --> 00:22:21,990\nAnd which one are you trying next?\n\n325\n00:22:21,990 --> 00:22:28,110\nI'm trying Criolla which is also a meat one\nbut apparently this one is baked as opposed\n\n326\n00:22:28,110 --> 00:22:29,110\nto fried.\n\n327\n00:22:29,110 --> 00:22:30,340\nSo let's dissect that here.\n\n328\n00:22:30,340 --> 00:22:33,160\nOh, look you can see the juices.\n\n329\n00:22:33,160 --> 00:22:34,160\nThe science lab.\n\n330\n00:22:34,160 --> 00:22:35,490\nThe juices are coming out.\n\n331\n00:22:35,490 --> 00:22:36,490\nOh, wow.\n\n332\n00:22:36,490 --> 00:22:37,490\nWow!\n\n333\n00:22:37,490 --> 00:22:38,490\nWow.\n\n334\n00:22:38,490 --> 00:22:39,490\nOh, wow!\n\n335\n00:22:39,490 --> 00:22:42,510\nYou know what I don't even know I can really\nhold it.\n\n336\n00:22:42,510 --> 00:22:45,610\nOh, that has got a green olive in it as well.\n\n337\n00:22:45,610 --> 00:22:47,000\nYou can see it steaming.\n\n338\n00:22:47,000 --> 00:22:48,000\nLook at that.\n\n339\n00:22:48,000 --> 00:22:49,000\nOh, baby.\n\n340\n00:22:49,000 --> 00:22:50,260\nLet's try that.\n\n341\n00:22:50,260 --> 00:22:53,570\nSo you also had a bit of mine which was deep-fried.\n\n342\n00:22:53,570 --> 00:22:55,400\nSo you'll have to compare the two.\n\n343\n00:22:55,400 --> 00:23:02,931\nYou know what, there is one common element\nbetween the two of them and that is that there\n\n344\n00:23:02,931 --> 00:23:06,120\nis so much awesome juicy ingredients inside.\n\n345\n00:23:06,120 --> 00:23:12,500\nLike, these are some of the best empanadas\nwe've had in South America not just in Buenos\n\n346\n00:23:12,500 --> 00:23:13,500\nAires.\n\n347\n00:23:13,500 --> 00:23:16,630\nThey're so juicy and so flavorful.\n\n348\n00:23:16,630 --> 00:23:21,250\nHonestly, the only difference really between\nthe fried and the baked one is just how the\n\n349\n00:23:21,250 --> 00:23:22,370\ndough tastes on the outside.\n\n350\n00:23:22,370 --> 00:23:28,790\nThe fried one is a bit more crispier whereas\nthis one has more of that typical baked type\n\n351\n00:23:28,790 --> 00:23:30,059\nof texture.\n\n352\n00:23:30,059 --> 00:23:34,980\nTeatro Colon is the main opera house in Buenos\nAires, and acoustically, it is considered\n\n353\n00:23:34,980 --> 00:23:37,270\nto be one of the top venues in the world.\n\n354\n00:23:37,270 --> 00:23:42,860\nThey offer guided tours during the day, however,\nno video or flash photography is allowed.\n\n355\n00:23:42,860 --> 00:23:52,850\nSo today's video is all about breakfast and\nthe plan is to show you an Argentinian breakfast.\n\n356\n00:23:52,850 --> 00:23:53,850\nOr a desayunar.\n\n357\n00:23:53,850 --> 00:23:59,100\nNow we wanted to go to a really nice cafe\nthat is near the Recoleta Cemetery; however,\n\n358\n00:23:59,100 --> 00:24:03,380\nit is pouring rain outside so we just ran\nout of our apartment and found the nearest\n\n359\n00:24:03,380 --> 00:24:04,660\ncafe and popped in.\n\n360\n00:24:04,660 --> 00:24:10,870\nSo we've placed our order, we are hungry and\nyeah we're going to be showing you what breakfast\n\n361\n00:24:10,870 --> 00:24:19,120\nlooks like in this part of the world.\n\n362\n00:24:19,120 --> 00:24:22,280\nSo Sam our breakfast has arrived.\n\n363\n00:24:22,280 --> 00:24:23,280\nBreakfast has arrived.\n\n364\n00:24:23,280 --> 00:24:24,830\nA quick intro to breakfast in Argentina.\n\n365\n00:24:24,830 --> 00:24:26,800\nI am a very happy boy.\n\n366\n00:24:26,800 --> 00:24:31,770\nWell, the cool thing about breakfast in Argentina\nis that they like to keep it simple and sweet.\n\n367\n00:24:31,770 --> 00:24:34,390\nAnd that makes it one of my favorite meals\nhere.\n\n368\n00:24:34,390 --> 00:24:39,220\nSo I'm pretty happy with what I ordered.\n\n369\n00:24:39,220 --> 00:24:41,159\nI got Café con leche which is coffee with\nmilk.\n\n370\n00:24:41,159 --> 00:24:42,929\nThe milk is super frothy by the way.\n\n371\n00:24:42,929 --> 00:24:43,929\nCheck that out.\n\n372\n00:24:43,929 --> 00:24:44,929\nI'm not even a coffee drinker.\n\n373\n00:24:44,929 --> 00:24:48,500\nI normally go for tea but when in Argentina\nyou've got to do it right.\n\n374\n00:24:48,500 --> 00:24:50,550\nYou've got to get some coffee.\n\n375\n00:24:50,550 --> 00:24:53,120\nAnd then over here I have my medialuna.\n\n376\n00:24:53,120 --> 00:24:55,250\nWhich is like a croissant.\n\n377\n00:24:55,250 --> 00:24:59,960\nThis one is made with butter and I have facturas\nwhich are little pastries.\n\n378\n00:24:59,960 --> 00:25:05,830\nSo this one is made with crema pastelera which\nis kind of like a yellow cream similar to\n\n379\n00:25:05,830 --> 00:25:07,000\nBoston Cream.\n\n380\n00:25:07,000 --> 00:25:10,000\nAnd this one is stuffed with quince jam.\n\n381\n00:25:10,000 --> 00:25:11,490\nSo super excited about that.\n\n382\n00:25:11,490 --> 00:25:15,140\nThis is going to be a good breakfast and I'm\njust going to dig right in.\n\n383\n00:25:15,140 --> 00:25:16,140\nI'm not waiting for you.\n\n384\n00:25:16,140 --> 00:25:17,140\nHa!\n\n385\n00:25:17,140 --> 00:25:18,140\nMmmm.\n\n386\n00:25:18,140 --> 00:25:29,570\nSo, I bit most of the jam out but if you have\na look inside.\n\n387\n00:25:29,570 --> 00:25:31,080\nIt is like a little croissant roll.\n\n388\n00:25:31,080 --> 00:25:35,960\nA butter roll stuffed with quince jam which\nis so good.\n\n389\n00:25:35,960 --> 00:25:36,960\nMmmhmmm.\n\n390\n00:25:36,960 --> 00:25:47,060\nSo Sam can you tell us what you ordered for\nbreakfast.\n\n391\n00:25:47,060 --> 00:25:48,630\nI sure can.\n\n392\n00:25:48,630 --> 00:25:53,200\nSo if you take a look down here I'm having\nsomething called tostadas which essentially\n\n393\n00:25:53,200 --> 00:25:54,200\nis toast.\n\n394\n00:25:54,200 --> 00:25:55,200\nYes.\n\n395\n00:25:55,200 --> 00:25:57,010\nIt is a massive generous portion.\n\n396\n00:25:57,010 --> 00:25:58,340\nIt's a lot of toast.\n\n397\n00:25:58,340 --> 00:25:59,340\n6 slices.\n\n398\n00:25:59,340 --> 00:26:02,789\nYeah, I was thinking maybe like two slices\nbut I've got six.\n\n399\n00:26:02,789 --> 00:26:08,140\nAnd what I'm most excited about here is this\nis like a whipped butter and it looks amazing.\n\n400\n00:26:08,140 --> 00:26:13,380\nSo I'm just going to pour it, not pour it,\nspread it all over and then take a bit of\n\n401\n00:26:13,380 --> 00:26:14,380\nthe jam.\n\n402\n00:26:14,380 --> 00:26:15,960\nI wonder what kind of jam it is.\n\n403\n00:26:15,960 --> 00:26:19,290\nIt looks like it may be cherry jam actually.\n\n404\n00:26:19,290 --> 00:26:21,240\nCherry or a dark raspberry.\n\n405\n00:26:21,240 --> 00:26:23,090\nSo getting that ready.\n\n406\n00:26:23,090 --> 00:26:28,549\nLet's see how good this toast is.\n\n407\n00:26:28,549 --> 00:26:29,549\nWow.\n\n408\n00:26:29,549 --> 00:26:33,790\nThat is some mighty fine toast.\n\n409\n00:26:33,790 --> 00:26:37,890\nStarting the day with sugar.\n\n410\n00:26:37,890 --> 00:26:39,530\nOh, yeah.\n\n411\n00:26:39,530 --> 00:26:43,551\nPalermo is one of the trendier neighbourhoods\nin the city, with wide tree lined boulevards,\n\n412\n00:26:43,551 --> 00:26:49,460\na mix of old mansions and luxury condos, plus\nlots of cafes with outdoor seating.\n\n413\n00:26:49,460 --> 00:26:52,659\nIt’s worth a visit even if you’re staying\nin a different part of the city.\n\n414\n00:26:52,659 --> 00:27:04,490\nA romantic walk through the tree tunnels Sam.\n\n415\n00:27:04,490 --> 00:27:07,840\nWill you give me a kiss.\n\n416\n00:27:07,840 --> 00:27:10,960\nMwah.\n\n417\n00:27:10,960 --> 00:27:15,100\nThe Botanical Gardens are located in Palermo\nand it’s a cool place to visit because the\n\n418\n00:27:15,100 --> 00:27:17,550\nvegetation is arranged by region.\n\n419\n00:27:17,550 --> 00:27:22,971\nYou can follow the signs to set foot in Africa,\nEurope, Oceania, Asia, or America, all in\n\n420\n00:27:22,971 --> 00:27:24,169\none place.\n\n421\n00:27:24,169 --> 00:27:30,940\nSo for today's lunch we are eating at El Palacio\nde la Papa Frita.\n\n422\n00:27:30,940 --> 00:27:33,590\nThat is the French Fry Palace.\n\n423\n00:27:33,590 --> 00:27:36,620\nAnd actually here they specialize in potatoes.\n\n424\n00:27:36,620 --> 00:27:37,620\nFried potatoes.\n\n425\n00:27:37,620 --> 00:27:38,620\nAnd they have so many different varieties.\n\n426\n00:27:38,620 --> 00:27:43,440\nSo what we've done is order a basket, as a\nbit of a sampler, showcasing the best of the\n\n427\n00:27:43,440 --> 00:27:44,440\nbest.\n\n428\n00:27:44,440 --> 00:27:48,490\nAnd I think that is coming.\n\n429\n00:27:48,490 --> 00:27:54,070\nSo the most famous potato that they have here\nis called papa souffle.\n\n430\n00:27:54,070 --> 00:27:57,950\nAnd as you can see it is like blown-up like\na little bubble.\n\n431\n00:27:57,950 --> 00:28:01,090\nAnd they're kind of secretive about how these\nare made.\n\n432\n00:28:01,090 --> 00:28:03,230\nI've heard a few different theories.\n\n433\n00:28:03,230 --> 00:28:07,610\nSome people say it is because they soak the\npotatoes in cold water and then fry them.\n\n434\n00:28:07,610 --> 00:28:11,470\nOther people have told me that they use really\nhigh heat when they're cooking them and that\n\n435\n00:28:11,470 --> 00:28:13,820\nresults in like a little bubble potato.\n\n436\n00:28:13,820 --> 00:28:17,730\nUm, so yeah, I don't actually know the truth.\n\n437\n00:28:17,730 --> 00:28:21,260\nSo if you know the truth leave us a little\ncomment.\n\n438\n00:28:21,260 --> 00:28:24,730\nUm, but actually I remember trying these potatoes\nwhen I first moved to Argentina.\n\n439\n00:28:24,730 --> 00:28:26,549\nWhen I was six years old.\n\n440\n00:28:26,549 --> 00:28:27,549\nAnd I love these.\n\n441\n00:28:27,549 --> 00:28:29,570\nI just thought it was the coolest thing ever.\n\n442\n00:28:29,570 --> 00:28:33,950\nBubble potatoes, so it is nice to be having\nthem again.\n\n443\n00:28:33,950 --> 00:28:41,200\nAnd yeah, it is just air inside but you want\nto be careful when you bite into it because\n\n444\n00:28:41,200 --> 00:28:42,990\nlike there is so much steam that comes out.\n\n445\n00:28:42,990 --> 00:28:48,650\nI don't know if you can see that but it is\nstill steaming.\n\n446\n00:28:48,650 --> 00:28:51,080\nAnd what are those called locally?\n\n447\n00:28:51,080 --> 00:28:53,039\nPapa souffle.\n\n448\n00:28:53,039 --> 00:28:55,650\nLike a souffle, you know how it rises when\nyou cook it.\n\n449\n00:28:55,650 --> 00:29:01,529\nThat is the name of it.\n\n450\n00:29:01,529 --> 00:29:06,549\nThe nightlife in Buenos Aires gets going late\nand continues strong until sunrise.\n\n451\n00:29:06,549 --> 00:29:11,130\nWhen we visited in our younger years, Sam\nand I both did pub crawls, but this time around\n\n452\n00:29:11,130 --> 00:29:17,559\nwe tried something milder and enjoyed a picada\nwith a cerveza at a bar.\n\n453\n00:29:17,559 --> 00:29:42,440\nSo we are now going to try crossing one of\nthe widest avenues in the whole world.\n\n454\n00:29:42,440 --> 00:29:43,440\nSo we made it about half way.\n\n455\n00:29:43,440 --> 00:29:44,440\nWe have a red light.\n\n456\n00:29:44,440 --> 00:29:50,210\nWe'll wait for that one and then we'll be\nacross.\n\n457\n00:29:50,210 --> 00:29:54,780\nThere we go.\n\n458\n00:29:54,780 --> 00:30:04,409\nThat was probably like twelve lanes or more.\n\n459\n00:30:04,409 --> 00:30:15,480\nLet’s face it, you’re going to encounter\nat least one protest while you visit Buenos\n\n460\n00:30:15,480 --> 00:30:16,480\nAires.\n\n461\n00:30:16,480 --> 00:30:20,140\nIt was our experience that there was some\ntype of demonstration at least every other\n\n462\n00:30:20,140 --> 00:30:24,059\nday, but if there’s one thing we really\nadmire about people in this country it’s\n\n463\n00:30:24,059 --> 00:30:27,370\nthat they are very politically active and\nthey’ll take to the streets to make their\n\n464\n00:30:27,370 --> 00:30:39,150\nvoices heard.\n\n465\n00:30:39,150 --> 00:31:12,700\n(Drums and chanting)\n\n466\n00:31:12,700 --> 00:31:17,669\nAnother smaller and less crowded alternative\nto the San Telmo Market is the Recoleta Sunday\n\n467\n00:31:17,669 --> 00:31:18,669\nMarket.\n\n468\n00:31:18,669 --> 00:31:22,860\nHere you’ll find lots of stands selling\neverything from leather goods to tango paintings,\n\n469\n00:31:22,860 --> 00:31:25,020\nand silver jewelry to homemade cakes.\n\n470\n00:31:25,020 --> 00:31:31,070\nYou’ll likely also come across a couple\nof musicians performing.\n\n471\n00:31:31,070 --> 00:31:36,670\n(Live Music)\n\n472\n00:31:36,670 --> 00:31:46,070\nSo these giant branches you see here belong\nto the Ombu tree.\n\n473\n00:31:46,070 --> 00:31:48,230\nAnd Sam is helping out.\n\n474\n00:31:48,230 --> 00:31:49,950\nOur new statue friend.\n\n475\n00:31:49,950 --> 00:31:52,620\nBecause these branches are heavy aren't they\nSam?\n\n476\n00:31:52,620 --> 00:31:54,080\nOh, massively heavy.\n\n477\n00:31:54,080 --> 00:31:55,080\nMassively.\n\n478\n00:31:55,080 --> 00:31:58,549\nAnd that is the tree off in the distance.\n\n479\n00:31:58,549 --> 00:32:01,299\nLook at how far these branches go.\n\n480\n00:32:01,299 --> 00:32:02,860\nMy gosh.\n\n481\n00:32:02,860 --> 00:32:05,990\nAnd this tree must be hundreds of years old.\n\n482\n00:32:05,990 --> 00:32:08,860\nThis is called The Ombu.\n\n483\n00:32:08,860 --> 00:32:12,270\nIt is massive.\n\n484\n00:32:12,270 --> 00:32:15,740\nWhile you’re in the area you can also visit\nBasílica Nuestra Señora del Pilar which\n\n485\n00:32:15,740 --> 00:32:19,870\nis the second oldest church in the city.\n\n486\n00:32:19,870 --> 00:32:26,299\nRight next door you also have Centro Cultural\nRecoleta, which is a cultural centre that\n\n487\n00:32:26,299 --> 00:32:34,200\nholds exhibitions, musical performances, movie\nscreenings and workshops throughout the year.\n\n488\n00:32:34,200 --> 00:32:50,529\nSo it is five PM here in Buenos Aires which\nmeans it is tea time or as we call it here\n\n489\n00:32:50,529 --> 00:32:51,670\nit is Merienda time.\n\n490\n00:32:51,670 --> 00:32:54,190\nSo, we're at a little place called La Biela.\n\n491\n00:32:54,190 --> 00:32:57,450\nThis is a really famous cafe across from the\nRecoleta Cemetery.\n\n492\n00:32:57,450 --> 00:32:59,809\nWe've got a table, we've ordered our food.\n\n493\n00:32:59,809 --> 00:33:03,529\nAnd a special surprise should be coming.\n\n494\n00:33:03,529 --> 00:33:12,059\nI'm not going to tell you what Merienda consists\nof until it gets here.\n\n495\n00:33:12,059 --> 00:33:14,180\nFood dance.\n\n496\n00:33:14,180 --> 00:33:18,440\nThe food has arrived.\n\n497\n00:33:18,440 --> 00:33:23,110\nAnyways, there is like waiters starring at\nme.\n\n498\n00:33:23,110 --> 00:33:25,929\nThe food is here which is super exciting for\nus.\n\n499\n00:33:25,929 --> 00:33:27,380\nSo have a look over here.\n\n500\n00:33:27,380 --> 00:33:31,190\nUm, this meal that we ordered it comes with\ntwo croissants.\n\n501\n00:33:31,190 --> 00:33:32,940\nSo we'll be sharing those.\n\n502\n00:33:32,940 --> 00:33:34,340\nThese are called medialunas.\n\n503\n00:33:34,340 --> 00:33:36,200\nAnd they are sweet buttery media lunas.\n\n504\n00:33:36,200 --> 00:33:37,659\nI love these.\n\n505\n00:33:37,659 --> 00:33:39,520\nAnd it also comes with a tostado jamon y queso.\n\n506\n00:33:39,520 --> 00:33:42,660\nWhich is a grilled ham and cheese sandwich.\n\n507\n00:33:42,660 --> 00:33:44,970\nYeah, those are really good.\n\n508\n00:33:44,970 --> 00:33:47,399\nWe've been having a lot of those in Buenos\nAires.\n\n509\n00:33:47,399 --> 00:33:49,460\nYeah, so super thin, lightly toasted.\n\n510\n00:33:49,460 --> 00:33:53,590\nThey are kind of your staple snack sandwich\nin Argentina, aren't they?\n\n511\n00:33:53,590 --> 00:33:54,760\nSo let's start with this.\n\n512\n00:33:54,760 --> 00:33:59,080\nSomething savory first and then we'll move\non to the desserts.\n\n513\n00:33:59,080 --> 00:34:00,660\nOh yeah.\n\n514\n00:34:00,660 --> 00:34:02,240\nThat's good.\n\n515\n00:34:02,240 --> 00:34:06,610\nJust a very thin layer of ham and cheese.\n\n516\n00:34:06,610 --> 00:34:07,610\nSuper light.\n\n517\n00:34:07,610 --> 00:34:16,560\nLike I could probably eat ten of these I mean\nthey are so thin and light.\n\n518\n00:34:16,560 --> 00:34:17,560\nBut yeah, good stuff.\n\n519\n00:34:17,560 --> 00:34:21,119\nAnd our order came with three different slices\nof pastries, cakes, pies, whatever you want\n\n520\n00:34:21,119 --> 00:34:22,779\nto call it.\n\n521\n00:34:22,779 --> 00:34:23,889\nSweet treats.\n\n522\n00:34:23,889 --> 00:34:26,450\nSo why don't we explain what there is.\n\n523\n00:34:26,450 --> 00:34:31,740\nSo this one here has chocolate and I think\nkind of a cracker filling with dulce de leche.\n\n524\n00:34:31,740 --> 00:34:32,740\nYou want to hold it up and show us.\n\n525\n00:34:32,740 --> 00:34:33,740\nYeah, sure.\n\n526\n00:34:33,740 --> 00:34:36,249\nIt is a really thick bar.\n\n527\n00:34:36,249 --> 00:34:38,359\nCheck that out.\n\n528\n00:34:38,359 --> 00:34:39,359\nFancy.\n\n529\n00:34:39,359 --> 00:34:42,799\nSo we'll put that down for a moment.\n\n530\n00:34:42,799 --> 00:34:43,799\nOkay.\n\n531\n00:34:43,799 --> 00:34:47,029\nAnd over here we've got it appears to be like\nkind of a slice of apple pie.\n\n532\n00:34:47,029 --> 00:34:51,079\nBut what is cool about this pie is that it\nhas like a white glaze.\n\n533\n00:34:51,079 --> 00:34:52,389\nA glaze over top of it.\n\n534\n00:34:52,389 --> 00:34:54,159\nSome extra sugar in there.\n\n535\n00:34:54,159 --> 00:34:55,409\nNo complaints about that.\n\n536\n00:34:55,409 --> 00:34:58,009\nAnd last but not least we have this.\n\n537\n00:34:58,009 --> 00:34:59,009\nSo that is called Pionono.\n\n538\n00:34:59,009 --> 00:35:00,009\nIt is a mini pionono.\n\n539\n00:35:00,009 --> 00:35:02,200\nAnd it is kind of like a little roll with\ndulce de leche in the middle.\n\n540\n00:35:02,200 --> 00:35:14,069\nYeah, and anything with dulce de leche is\na hit with us.\n\n541\n00:35:14,069 --> 00:35:18,200\nCostanera Sur is an ecological reserve that\nconsists of lowlands that run along the banks\n\n542\n00:35:18,200 --> 00:35:19,319\nof the River Plate.\n\n543\n00:35:19,319 --> 00:35:23,420\nIt’s a great place for a leisurely walk\nor bike ride, and you’ll also get to see\n\n544\n00:35:23,420 --> 00:35:31,569\nplenty of wildlife along the way - especially\nbirds!\n\n545\n00:35:31,569 --> 00:35:36,959\nMALBA stands for Museo de Arte Latinoamericano\nen Buenos Aires, and it focuses on Latin American\n\n546\n00:35:36,959 --> 00:35:39,380\nart from the 20th century on wards.\n\n547\n00:35:39,380 --> 00:35:41,400\nThe museum is located in Palermo.\n\n548\n00:35:41,400 --> 00:35:54,660\nAlright, so for today's meal we're eating\nat a place called Cumaná in Buenos Aires.\n\n549\n00:35:54,660 --> 00:35:57,549\nAnd this restaurant specializes in Northern\nArgentine food.\n\n550\n00:35:57,549 --> 00:36:02,049\nSo these are dishes that you might find in\nthe region of Salta or Jujuy.\n\n551\n00:36:02,049 --> 00:36:06,849\nAnd the truth is that when we were traveling\nin Northern Argentina we didn't actually eat\n\n552\n00:36:06,849 --> 00:36:09,489\na lot of Northern Argentine food aside from\nempanadas.\n\n553\n00:36:09,489 --> 00:36:11,559\nSo it'll be interesting to finally sample\nthose dishes in the capital.\n\n554\n00:36:11,559 --> 00:36:12,559\nSo the food came rather quickly.\n\n555\n00:36:12,559 --> 00:36:13,559\nIt is already at the table.\n\n556\n00:36:13,559 --> 00:36:20,680\nAnd since it is a bit of a cooler day outside\nwe decided to both order stews.\n\n557\n00:36:20,680 --> 00:36:24,609\nI'm having one that is called Locro.\n\n558\n00:36:24,609 --> 00:36:28,529\nAnd it kind of comes in this metal bowl that\nis really hot and I already made the mistake\n\n559\n00:36:28,529 --> 00:36:29,529\nof touching it.\n\n560\n00:36:29,529 --> 00:36:30,759\nSo that won't happen again.\n\n561\n00:36:30,759 --> 00:36:33,230\nBut here you can see it is like really thick.\n\n562\n00:36:33,230 --> 00:36:36,049\nYou can see the chunks of corn in there.\n\n563\n00:36:36,049 --> 00:36:37,049\nWow.\n\n564\n00:36:37,049 --> 00:36:40,160\nYou have some spring onions, a little bit\nof spice.\n\n565\n00:36:40,160 --> 00:36:41,160\nThat looks so good.\n\n566\n00:36:41,160 --> 00:36:42,380\nYeah, you'll have to stir it around.\n\n567\n00:36:42,380 --> 00:36:43,539\nYeah, let's mix it all in.\n\n568\n00:36:43,539 --> 00:36:45,559\nThat's probably how you're supposed to eat\nit anyway.\n\n569\n00:36:45,559 --> 00:36:46,559\nI'd say.\n\n570\n00:36:46,559 --> 00:36:47,779\nSo let's mix it all in.\n\n571\n00:36:47,779 --> 00:36:49,759\nAnd look at that.\n\n572\n00:36:49,759 --> 00:36:51,549\nSo it has different cuts of meat as well.\n\n573\n00:36:51,549 --> 00:36:54,470\nI believe this one has pork and beef.\n\n574\n00:36:54,470 --> 00:36:59,319\nSo it is very very hearty and as you can see\nit is still steaming.\n\n575\n00:36:59,319 --> 00:37:02,130\nLike this is piping hot.\n\n576\n00:37:02,130 --> 00:37:16,030\nSo maybe I'll give it a few minutes to cool\ndown.\n\n577\n00:37:16,030 --> 00:37:18,530\nBlow on it.\n\n578\n00:37:18,530 --> 00:37:21,859\nTime to dig in.\n\n579\n00:37:21,859 --> 00:37:25,190\nSo look at that.\n\n580\n00:37:25,190 --> 00:37:31,020\nThere is even sausage in the stew.\n\n581\n00:37:31,020 --> 00:37:40,400\nI had totally missed that when I was mixing\nit earlier.\n\n582\n00:37:40,400 --> 00:37:46,329\nSo let's get a bit of everything.\n\n583\n00:37:46,329 --> 00:37:48,739\nWe've got corn, we've got sausage.\n\n584\n00:37:48,739 --> 00:37:49,739\nMmm.\n\n585\n00:37:49,739 --> 00:37:50,739\nWow.\n\n586\n00:37:50,739 --> 00:37:51,739\nPleasantly surprised.\n\n587\n00:37:51,739 --> 00:37:52,739\nMmmm.\n\n588\n00:37:52,739 --> 00:37:53,739\nIt is very rich and thick.\n\n589\n00:37:53,739 --> 00:37:54,739\nIt is like a nice stew.\n\n590\n00:37:54,739 --> 00:37:56,380\nIt is the type of dish you'd want to have\non a winter's day.\n\n591\n00:37:56,380 --> 00:37:57,380\nAnd it is also a little bit spicy.\n\n592\n00:37:57,380 --> 00:37:58,380\nI'm not entirely sure what that red sauce\nwas.\n\n593\n00:37:58,380 --> 00:37:59,380\nBut it is giving a little bit of a kick which\nis nice.\n\n594\n00:37:59,380 --> 00:38:00,380\nSo yeah, I'm happy with my dish.\n\n595\n00:38:00,380 --> 00:38:01,380\nFirst time trying locro and I think it is\na success.\n\n596\n00:38:01,380 --> 00:38:02,380\nOkay, so Sam you're having something called\nCarbonada Criolla which is also stew.\n\n597\n00:38:02,380 --> 00:38:04,950\nYes, and mine appears to be piping hot as\nwell.\n\n598\n00:38:04,950 --> 00:38:09,300\nIt kind of has the texture and appearance\nof a chili.\n\n599\n00:38:09,300 --> 00:38:12,960\nIt look a bit like chili.\n\n600\n00:38:12,960 --> 00:38:15,059\nAnd mine has got carrots and it has got corn.\n\n601\n00:38:15,059 --> 00:38:16,059\nIt has got beef.\n\n602\n00:38:16,059 --> 00:38:17,059\nLet's try that.\n\n603\n00:38:17,059 --> 00:38:18,700\nA little bit of everything.\n\n604\n00:38:18,700 --> 00:38:23,230\nYours seems to have more vegetables than mine.\n\n605\n00:38:23,230 --> 00:38:25,500\nOh, that is delicious.\n\n606\n00:38:25,500 --> 00:38:31,279\nI'm honestly usually not the biggest fan of\nstews but this is like almost as thick as\n\n607\n00:38:31,279 --> 00:38:32,279\na chillie.\n\n608\n00:38:32,279 --> 00:38:33,279\nYeah.\n\n609\n00:38:33,279 --> 00:38:34,279\nYeah.\n\n610\n00:38:34,279 --> 00:38:35,279\nIt is really good and it is quite sweet too.\n\n611\n00:38:35,279 --> 00:38:36,279\nYeah, and it is really the perfect weather\nto be having this.\n\n612\n00:38:36,279 --> 00:38:37,279\nIt is.\n\n613\n00:38:37,279 --> 00:38:43,059\nIt is a little bit rainy these past few days.\n\n614\n00:38:43,059 --> 00:38:44,851\nAnd I like that it has got a generous amount\nof meat.\n\n615\n00:38:44,851 --> 00:38:45,851\nAnd you taste the corn and the carrots a lot.\n\n616\n00:38:45,851 --> 00:38:48,670\nAnd there is also potato in there as well\ntoo.\n\n617\n00:38:48,670 --> 00:38:55,260\nSo yeah, this is the perfect dish for us to\nbe having on a cold day in Buenos Aires.\n\n618\n00:38:55,260 --> 00:38:59,770\nAnd the icing on the cake is that they brought\nus homemade bread.\n\n619\n00:38:59,770 --> 00:39:00,920\nSo check that out.\n\n620\n00:39:00,920 --> 00:39:02,979\nHave a bit of that.\n\n621\n00:39:02,979 --> 00:39:05,619\nAnd it is like a nice thick slice.\n\n622\n00:39:05,619 --> 00:39:07,720\nAnd it is a heavier bread.\n\n623\n00:39:07,720 --> 00:39:09,119\nIt is really nice.\n\n624\n00:39:09,119 --> 00:39:12,170\nThat is come in good with the stew.\n\n625\n00:39:12,170 --> 00:39:15,289\nThat's good homemade bread.\n\n626\n00:39:15,289 --> 00:39:20,390\nBuenos Aires Metropolitan Cathedral is located\nin the city centre and is the main Catholic\n\n627\n00:39:20,390 --> 00:39:22,099\nchurch in the city.\n\n628\n00:39:22,099 --> 00:39:26,839\nIt houses the mausoleum of General Jose de\nSan Martin, who helped liberate numerous countries\n\n629\n00:39:26,839 --> 00:39:27,869\nin South America.\n\n630\n00:39:27,869 --> 00:39:33,369\nYou’ll also find a museum to Argentine born\nPope Francis.\n\n631\n00:39:33,369 --> 00:39:39,469\nRight next to the cathedral, you’ll also\nfind the cabildo which dates back to colonial\n\n632\n00:39:39,469 --> 00:39:42,039\ntimes and today acts as a museum.\n\n633\n00:39:42,039 --> 00:39:43,069\nDadadada.\n\n634\n00:39:43,069 --> 00:39:51,519\nAlright, so as you can probably guess from\nthis for today's video we are in our kitchen\n\n635\n00:39:51,519 --> 00:39:56,140\nin Buenos Aires and we are going to be teaching\nyou how to make Yerba Mate.\n\n636\n00:39:56,140 --> 00:40:01,200\nSo, one thing we've noticed here in the supermarkets\nis that they have entire aisles dedicated\n\n637\n00:40:01,200 --> 00:40:02,200\nto Mate.\n\n638\n00:40:02,200 --> 00:40:05,789\nThere must be like fifty varieties out there\nat least.\n\n639\n00:40:05,789 --> 00:40:08,719\nSeriously, it was like a daunting task.\n\n640\n00:40:08,719 --> 00:40:10,819\nYeah, how do we choose?\n\n641\n00:40:10,819 --> 00:40:12,640\nWhich one is the right one?\n\n642\n00:40:12,640 --> 00:40:17,259\nUm, but if you've never heard of Mate before\nit is kind of like a green tea.\n\n643\n00:40:17,259 --> 00:40:21,690\nIt is basically a green leaf that they kind\nof like smash together.\n\n644\n00:40:21,690 --> 00:40:25,910\nUm, and you use it to make tea but not in\na tea cup.\n\n645\n00:40:25,910 --> 00:40:28,670\nWe're going to be using these little things.\n\n646\n00:40:28,670 --> 00:40:29,670\nThese little mugs.\n\n647\n00:40:29,670 --> 00:40:31,869\nUm, and normally they are made out of gourd.\n\n648\n00:40:31,869 --> 00:40:35,630\nSo that is kind of like a hollowed out pumpkin\nor something like that.\n\n649\n00:40:35,630 --> 00:40:37,599\nBut these are a bit more modern.\n\n650\n00:40:37,599 --> 00:40:39,640\nI've got my matryoshka here.\n\n651\n00:40:39,640 --> 00:40:41,670\nShow them my Monsieur Mustache.\n\n652\n00:40:41,670 --> 00:40:42,890\nMy Mr. Mustache.\n\n653\n00:40:42,890 --> 00:40:44,199\nSo this one is Sam's.\n\n654\n00:40:44,199 --> 00:40:46,709\nYeah, I'm excited to try that.\n\n655\n00:40:46,709 --> 00:40:51,599\nYeah, so you can get some that are made out\nof wood, there is metal ones, there is a whole\n\n656\n00:40:51,599 --> 00:40:53,749\nbunch to choose from.\n\n657\n00:40:53,749 --> 00:40:57,519\nBut anyways, let's start making this thing.\n\n658\n00:40:57,519 --> 00:40:58,519\nSo let's open this.\n\n659\n00:40:58,519 --> 00:41:01,469\nThis is our first time making it.\n\n660\n00:41:01,469 --> 00:41:03,380\nOh la lah.\n\n661\n00:41:03,380 --> 00:41:06,559\nIt is kind of funny.\n\n662\n00:41:06,559 --> 00:41:09,859\nThis is our first time making it and yet we're\nteaching you how it is done.\n\n663\n00:41:09,859 --> 00:41:10,859\nHa, ha.\n\n664\n00:41:10,859 --> 00:41:12,219\nCan we be trusted?\n\n665\n00:41:12,219 --> 00:41:13,219\nThat is how we roll.\n\n666\n00:41:13,219 --> 00:41:14,219\nThat is the question.\n\n667\n00:41:14,219 --> 00:41:15,219\nWhat is it they say?\n\n668\n00:41:15,219 --> 00:41:18,579\nIf you want to learn how to do something teach\nsomeone else how to do it.\n\n669\n00:41:18,579 --> 00:41:20,529\nAnd there you go.\n\n670\n00:41:20,529 --> 00:41:24,789\nWe are, so we're going to want to fill it\nup about 2/3's of the way.\n\n671\n00:41:24,789 --> 00:41:27,280\nOh, and first you should probably have a look\ninside the bag.\n\n672\n00:41:27,280 --> 00:41:28,299\nLook at that.\n\n673\n00:41:28,299 --> 00:41:32,420\nSo you can see how the leaves have been kind\nof crushed.\n\n674\n00:41:32,420 --> 00:41:34,000\nYou get a really good view from there.\n\n675\n00:41:34,000 --> 00:41:35,299\nIt is kind of like a loose leaf.\n\n676\n00:41:35,299 --> 00:41:39,019\nAlright, fill it up two thirds of the way.\n\n677\n00:41:39,019 --> 00:41:41,660\nTwo thirds.\n\n678\n00:41:41,660 --> 00:41:45,789\nThat would appear to be two thirds.\n\n679\n00:41:45,789 --> 00:41:48,940\nThere you go.\n\n680\n00:41:48,940 --> 00:41:54,709\nAnd they say that you should put your palm\nover it and kind of shake it to help the.\n\n681\n00:41:54,709 --> 00:41:57,569\nOh crap, it is going everywhere.\n\n682\n00:41:57,569 --> 00:41:59,479\nShake it up baby.\n\n683\n00:41:59,479 --> 00:42:05,219\nTo help the smaller leaves, or like the powder,\nsettle near the top so it doesn't get stuck\n\n684\n00:42:05,219 --> 00:42:06,529\nin your straw.\n\n685\n00:42:06,529 --> 00:42:12,459\nBut my hand is too little so it is flying\neverywhere.\n\n686\n00:42:12,459 --> 00:42:13,499\nLook at that powder.\n\n687\n00:42:13,499 --> 00:42:15,319\nAnyways, so then we're going to take our little\nstraw.\n\n688\n00:42:15,319 --> 00:42:21,559\nThis is called bombila and just stick it right\nin there at an angle.\n\n689\n00:42:21,559 --> 00:42:26,229\nAnd then we're going to grab our water which\nI boiled earlier.\n\n690\n00:42:26,229 --> 00:42:30,039\nYou don't want to use boiling hot water so\nwe've had this sitting for a few minutes.\n\n691\n00:42:30,039 --> 00:42:33,989\nYes, they say the key is 75 degrees.\n\n692\n00:42:33,989 --> 00:42:35,239\n75 degrees.\n\n693\n00:42:35,239 --> 00:42:43,260\nSo, well, I didn't really check the temperature\nguys, but let's just go with that.\n\n694\n00:42:43,260 --> 00:42:45,829\nThere we go.\n\n695\n00:42:45,829 --> 00:42:47,540\nFiller up.\n\n696\n00:42:47,540 --> 00:42:50,109\nFiller up buttercup.\n\n697\n00:42:50,109 --> 00:42:52,690\nThere we are.\n\n698\n00:42:52,690 --> 00:42:55,160\nHave a look at that.\n\n699\n00:42:55,160 --> 00:42:57,299\nIt is still bubbling.\n\n700\n00:42:57,299 --> 00:43:00,549\nOh, did we do it wrong.\n\n701\n00:43:00,549 --> 00:43:01,549\nOh!\n\n702\n00:43:01,549 --> 00:43:03,700\nI guess it is time to try it.\n\n703\n00:43:03,700 --> 00:43:05,989\nSo ready for the first sip.\n\n704\n00:43:05,989 --> 00:43:10,589\nI didn't add any sugar to mine because I don't\nnormally have sugar with my tea.\n\n705\n00:43:10,589 --> 00:43:12,489\nOh natural.\n\n706\n00:43:12,489 --> 00:43:14,400\nOh natural.\n\n707\n00:43:14,400 --> 00:43:20,119\nLet's have a sip of this.\n\n708\n00:43:20,119 --> 00:43:21,119\nMmmm.\n\n709\n00:43:21,119 --> 00:43:22,119\nYes.\n\n710\n00:43:22,119 --> 00:43:25,900\nIt's been a while since I had this.\n\n711\n00:43:25,900 --> 00:43:29,579\nI never really enjoyed it as a kid when I\nwas living in Argentina.\n\n712\n00:43:29,579 --> 00:43:31,559\nI always thought it was gross and bitter.\n\n713\n00:43:31,559 --> 00:43:32,559\nHaha.\n\n714\n00:43:32,559 --> 00:43:33,989\nSo it is interesting trying it as an adult.\n\n715\n00:43:33,989 --> 00:43:35,119\nHow many years later.\n\n716\n00:43:35,119 --> 00:43:38,410\nHave your taste buds matured a little bit?\n\n717\n00:43:38,410 --> 00:43:39,619\nWould you say?\n\n718\n00:43:39,619 --> 00:43:42,749\nYeah, I'm used to drinking green tea now so\nI do like this.\n\n719\n00:43:42,749 --> 00:43:47,089\nIt is a little bit bitter and it kind of has\na grassy flavor.\n\n720\n00:43:47,089 --> 00:43:49,940\nCan you taste those herbs?\n\n721\n00:43:49,940 --> 00:43:51,770\nYeah, I mean it tastes green.\n\n722\n00:43:51,770 --> 00:43:52,770\nLike grass.\n\n723\n00:43:52,770 --> 00:43:56,180\nLike I'm eating grass in a field.\n\n724\n00:43:56,180 --> 00:43:59,069\nLike a horse.\n\n725\n00:43:59,069 --> 00:44:00,170\nHahaha.\n\n726\n00:44:00,170 --> 00:44:04,259\nYeah, so it is actually nice.\n\n727\n00:44:04,259 --> 00:44:06,460\nI am enjoying it.\n\n728\n00:44:06,460 --> 00:44:12,130\nUm, and as you can see the water level has\nkind of gone down so you just grab some more\n\n729\n00:44:12,130 --> 00:44:14,289\nhot water and keep refilling this.\n\n730\n00:44:14,289 --> 00:44:21,540\nAnd the cool thing about this is you can fill\nit up upwards to 10 to 20 times before you\n\n731\n00:44:21,540 --> 00:44:23,130\nneed to replace the Mate.\n\n732\n00:44:23,130 --> 00:44:25,279\nYeah, so you can just.\n\n733\n00:44:25,279 --> 00:44:27,459\nAnd it is a very social drink.\n\n734\n00:44:27,459 --> 00:44:32,299\nLike if you see people drinking this on the\nstreets of Buenos Aires you'll notice they'll\n\n735\n00:44:32,299 --> 00:44:37,249\nbe passing around the same gourd and the same\nstraw.\n\n736\n00:44:37,249 --> 00:44:38,249\nYes.\n\n737\n00:44:38,249 --> 00:44:39,249\nYou just share.\n\n738\n00:44:39,249 --> 00:44:40,249\nSaliva doesn't matter.\n\n739\n00:44:40,249 --> 00:44:41,249\nJust pass it along.\n\n740\n00:44:41,249 --> 00:44:44,510\nThere you go.\n\n741\n00:44:44,510 --> 00:44:48,719\nWhen it comes to biking in Buenos Aires, you\ncan either choose a guided tour to take you\n\n742\n00:44:48,719 --> 00:44:53,690\naround specific neighborhoods in the city\nor hire a bike to explore on your own.\n\n743\n00:44:53,690 --> 00:44:57,730\nAlternatively, if you’re in the city for\na longer stay and you don’t mind a bit of\n\n744\n00:44:57,730 --> 00:45:03,299\npaperwork, you can apply to use EcoBicis,\na free public bike system with numerous stations\n\n745\n00:45:03,299 --> 00:45:10,390\nacross town.\n\n746\n00:45:10,390 --> 00:45:14,890\nAnother place worth visiting is the National\nCongress located on the western end of Avenida\n\n747\n00:45:14,890 --> 00:45:15,890\nde Mayo.\n\n748\n00:45:15,890 --> 00:45:19,849\nThis building is home to the legislative branch\nof government and it’s quite impressive\n\n749\n00:45:19,849 --> 00:45:26,089\nwhen you get up close.\n\n750\n00:45:26,089 --> 00:45:41,089\nAlfajores are kind of like cookies that have\nbeen glued together with dulce de leche.\n\n751\n00:45:41,089 --> 00:45:45,729\nWe started out by trying alfajores artesanales,\nwhich are hand-crafted.\n\n752\n00:45:45,729 --> 00:45:55,469\nSome alfajores were glazed, others were coated\nin almonds, but all of them were delicious.\n\n753\n00:45:55,469 --> 00:46:01,380\nFor something a little different, we then\nhopped over to Havanna.\n\n754\n00:46:01,380 --> 00:46:05,709\nWhile this brand mass produces alfajores,\nthey are known for their quality and unique\n\n755\n00:46:05,709 --> 00:46:06,910\nvarieties.\n\n756\n00:46:06,910 --> 00:46:12,109\nWe ordered an assortment off their menu including\ndulce de leche, merengue, chocolate mousse,\n\n757\n00:46:12,109 --> 00:46:15,989\ncoffee, quince jam, nuts, and more.\n\n758\n00:46:15,989 --> 00:46:26,019\nLast but not least, don’t forget to check\nout the city’s entertainment district.\n\n759\n00:46:26,019 --> 00:46:30,579\nIf you’re not sure what to watch, just walk\nalong Avenida Corrientes where there are plenty\n\n760\n00:46:30,579 --> 00:46:42,910\nof tango shows, comedy sketches, and stage\nperformances on offer.\n\n761\n00:46:42,910 --> 00:46:45,910\nAnd that's a huge wrap for our Buenos Aires\nCity Guide.\n\n762\n00:46:45,910 --> 00:46:49,789\nWe really enjoyed showing you around one of\nour favorite cities in the world, and we hope\n\n763\n00:46:49,789 --> 00:46:55,009\nthat this video offered a bit of inspiration\nin terms of things to do, foods to eat, and\n\n764\n00:46:55,009 --> 00:46:56,759\nactivities to try on your visit.\n\n765\n00:46:56,759 --> 00:47:01,369\nAs always, if you have any suggestions of\nother fun things to do in Buenos Aires, please\n\n766\n00:47:01,369 --> 00:47:04,319\nfeel free to share those in the comments section\nbelow.\n\n767\n00:47:04,319 --> 00:47:08,150\nUntil next time!\n\n768\n00:47:08,150 --> 00:47:20,059\nSo good afternoon from the town of Cachi.\n\n769\n00:47:20,059 --> 00:47:22,499\nToday we took a side trip from Salta.\n\n770\n00:47:22,499 --> 00:47:24,069\nSo we left really early in the morning.\n\n771\n00:47:24,069 --> 00:47:29,420\nWe were up at seven thirty and we drove through\nlots of different landscapes actually.\n\n772\n00:47:29,420 --> 00:47:33,420\nGetting to Cachi involves going through jungle,\ndesert, gorges.\n\n773\n00:47:33,420 --> 00:47:37,430\nAnd there was a fourth one that our guide\nmentioned that I can't seem to remember at\n\n774\n00:47:37,430 --> 00:47:38,430\nthe moment.\n\n775\n00:47:38,430 --> 00:47:40,380\nBut either way it was really scenic.\n\n776\n00:47:40,380 --> 00:47:41,709\nWe just arrived at the town.\n\n777\n00:47:41,709 --> 00:47:44,499\nWe had a nice lunch.\n\n778\n00:47:44,499 --> 00:48:00,680\nSo yeah, we're going to go for a little tour\nI think.\n\n779\n00:48:00,680 --> 00:48:05,670\nWe actually don't have a lot of footage today\nbecause someone decided to get a little bit\n\n780\n00:48:05,670 --> 00:48:08,109\nsick on Valentine's Day over here.\n\n781\n00:48:08,109 --> 00:48:09,210\nWhat happened?\n\n782\n00:48:09,210 --> 00:48:12,420\nThe altitude wasn't so great today.\n\n783\n00:48:12,420 --> 00:48:16,249\nIt hasn't been an issue up until now but today\nyour heart was racing.\n\n784\n00:48:16,249 --> 00:48:20,989\nYou had a little bit of an accident outside\nof the van.\n\n785\n00:48:20,989 --> 00:48:22,130\nI puked on a mountaintop.\n\n786\n00:48:22,130 --> 00:48:23,130\nYep.\n\n787\n00:48:23,130 --> 00:48:26,019\nBut anyways, we don't really to talk about\nthat.\n\n788\n00:48:26,019 --> 00:48:27,710\nLet's just keep showing you the town.\n\n789\n00:48:27,710 --> 00:48:30,630\nYou're feeling better now and that is what\nis important, right?\n\n790\n00:48:30,630 --> 00:48:31,969\nI'm much better.\n\n791\n00:48:31,969 --> 00:48:32,969\nYes.\n\n792\n00:48:32,969 --> 00:48:57,579\nLet's enjoy the rest of \n\n793\n00:48:57,579 --> 00:48:58,579\nthe tour.\n\n794\n00:48:58,579 --> 00:49:01,000\nHow about it?\n\n795\n00:49:01,000 --> 00:49:04,420\nYes, that sounds good.\n\n796\n00:49:04,420 --> 00:49:06,650\n(Banging drum and singing)\n\n797\n00:49:06,650 --> 00:49:08,749\nAlways filming, always filming.\n\n798\n00:49:08,749 --> 00:49:10,319\nOh, you're sweet.\n\n799\n00:49:10,319 --> 00:49:12,420\nOh, look at you.\n\n800\n00:49:12,420 --> 00:49:15,529\nYou have a few scars on your face.\n\n801\n00:49:15,529 --> 00:49:26,390\nYou've been getting into fights, haven't you?\n\n802\n00:49:26,390 --> 00:49:32,989\nHaven't you.\n\n803\n00:49:32,989 --> 00:49:39,589\nHaven't you.\n\n804\n00:49:39,589 --> 00:49:43,959\nSo Sam it looks like today we're getting the\nextra long version of the tour.\n\n805\n00:49:43,959 --> 00:49:46,900\nYeah, our bus is broken down in the middle\nof the road.\n\n806\n00:49:46,900 --> 00:49:50,569\nNow we're just waiting for basically a rescue\nbus to get back.\n\n807\n00:49:50,569 --> 00:49:52,289\nYes, waiting in the desert.\n\n808\n00:49:52,289 --> 00:49:53,660\nYep, surrounded by cacti.\n\n809\n00:49:53,660 --> 00:50:02,730\nWe do have some pretty nice views though so\nit is not all horrible.\n\n810\n00:50:02,730 --> 00:50:23,473\nSo this isn't ideal terrain for a game of\nhide and go seek but we can play let's imitate\n\n811\n00:50:23,473 --> 00:50:24,473\nthe cacti.\n\n812\n00:50:24,473 --> 00:50:25,473\nOh, yeah.\n\n813\n00:50:25,473 --> 00:50:28,130\nSo we made it down the mountain and I think\nour mission has turned from sightseeing to\n\n814\n00:50:28,130 --> 00:50:29,749\njust getting back to Salta.\n\n815\n00:50:29,749 --> 00:50:30,969\nYeah, let's just get back to Salta.\n\n816\n00:50:30,969 --> 00:50:34,890\nWe still have something like eighty kilometers\nbut I feel like the hardest part of our journey\n\n817\n00:50:34,890 --> 00:50:35,979\nis now over.\n\n818\n00:50:35,979 --> 00:50:42,130\nYes, we haven't made any of the touristy stops\nwe were supposed to make on the way back.\n\n819\n00:50:42,130 --> 00:50:43,759\nIt's a survival journey.\n\n820\n00:50:43,759 --> 00:50:44,759\nSurvival today.\n\n821\n00:50:44,759 --> 00:50:46,029\nGood way to put it.\n\n822\n00:50:46,029 --> 00:50:47,029\nYep.\n\n823\n00:50:47,029 --> 00:50:54,150\nOn Valentine's day.\n\n824\n00:50:54,150 --> 00:51:11,109\nSo good morning from somewhere in the province\nof Salta.\n\n825\n00:51:11,109 --> 00:51:12,799\nToday we're doing another day trip.\n\n826\n00:51:12,799 --> 00:51:16,809\nSo we left the city behind and we're driving\ntowards a place called Cafayate.\n\n827\n00:51:16,809 --> 00:51:19,279\nRight now we're just making a little pit stop.\n\n828\n00:51:19,279 --> 00:51:20,670\nA little breakfast stop.\n\n829\n00:51:20,670 --> 00:51:22,809\nSo we just ate some alfajores, had some coffee.\n\n830\n00:51:22,809 --> 00:51:24,380\nOh, they were so good.\n\n831\n00:51:24,380 --> 00:51:25,380\nSo good.\n\n832\n00:51:25,380 --> 00:51:26,380\nDouble layer alfajores.\n\n833\n00:51:26,380 --> 00:51:27,380\nOh, yeah.\n\n834\n00:51:27,380 --> 00:51:30,400\nThere was so much dulce de leche on them.\n\n835\n00:51:30,400 --> 00:51:34,189\nSo yeah, we're just going to continue with\nthe drive over and we're going to be stopping\n\n836\n00:51:34,189 --> 00:51:36,729\nat a National Park to see some cool stuff.\n\n837\n00:51:36,729 --> 00:51:41,400\nAnd they are calling us over because we're\nleaving.\n\n838\n00:51:41,400 --> 00:51:43,839\nWe're leaving.\n\n839\n00:51:43,839 --> 00:51:54,359\nAlright, so we have made it to the National\nPark and our first stop is the amphitheater.\n\n840\n00:51:54,359 --> 00:52:01,969\nNow apparently this place has 70% of the acoustics\nthat you get in Theatre Colon in Buenos Aires.\n\n841\n00:52:01,969 --> 00:52:07,230\nThat is not too bad, huh?\n\n842\n00:52:07,230 --> 00:52:09,869\nPretty good acoustics.\n\n843\n00:52:09,869 --> 00:52:28,519\nAre you going to test out your vocals here?\n\n844\n00:52:28,519 --> 00:52:31,059\nLalalala.\n\n845\n00:52:31,059 --> 00:52:33,599\nLalalala.\n\n846\n00:52:33,599 --> 00:52:42,609\nLet's leave that to the professions.\n\n847\n00:52:42,609 --> 00:52:48,910\nAlright, so I think it is easy to guess where\nwe are right now?\n\n848\n00:52:48,910 --> 00:52:50,059\nCan you guess where we are?\n\n849\n00:52:50,059 --> 00:52:51,119\nA vineyard.\n\n850\n00:52:51,119 --> 00:52:55,239\nYes, so after a scenic drive we finally arrived\nin Cafayate.\n\n851\n00:52:55,239 --> 00:52:57,400\nAnd now we're doing a vineyard tour.\n\n852\n00:52:57,400 --> 00:53:00,619\nAnd the best part of this is going to be when\nwe get to sample the wine.\n\n853\n00:53:00,619 --> 00:53:02,190\nLots of wine.\n\n854\n00:53:02,190 --> 00:53:03,449\nYeah.\n\n855\n00:53:03,449 --> 00:53:08,990\nSo you are having your first glass of Torrontés.\n\n856\n00:53:08,990 --> 00:53:20,069\nYes, and they told me to swirl it around ten\ntimes before trying it so I think I'm well\n\n857\n00:53:20,069 --> 00:53:21,859\nabove ten at this point.\n\n858\n00:53:21,859 --> 00:53:22,859\nMaybe twenty.\n\n859\n00:53:22,859 --> 00:53:23,859\nTen times.\n\n860\n00:53:23,859 --> 00:53:24,859\nThat's quite the method.\n\n861\n00:53:24,859 --> 00:53:28,789\nNice and fruity and little bit dry too.\n\n862\n00:53:28,789 --> 00:53:38,289\nSo this is church wine that you're drinking\nright now.\n\n863\n00:53:38,289 --> 00:53:39,529\nThis is used in mass.\n\n864\n00:53:39,529 --> 00:53:44,089\nYeah, I usually don't associate church and\nwine together but this one is really sweet.\n\n865\n00:53:44,089 --> 00:54:00,229\nIt has a bit of a honey aftertaste.\n\n866\n00:54:00,229 --> 00:54:03,630\nSo we have a bit of a shopping stop here at\nthe local market.\n\n867\n00:54:03,630 --> 00:54:04,999\nAnd someone found a gaucho hat.\n\n868\n00:54:04,999 --> 00:54:07,799\nI've always wanted to be a cowboy.\n\n869\n00:54:07,799 --> 00:54:08,799\nNot just any cowboy.\n\n870\n00:54:08,799 --> 00:54:09,799\nA gaucho cowboy.\n\n871\n00:54:09,799 --> 00:54:10,989\nAlright, let's see if the hat fits.\n\n872\n00:54:10,989 --> 00:54:21,819\nIt kind of does.\n\n873\n00:54:21,819 --> 00:54:31,259\nA bit of a gringo cowboy.\n\n874\n00:54:31,259 --> 00:54:39,789\nBut...hahaha\n\n875\n00:54:39,789 --> 00:54:58,980\nOkay, so the cowboy needs his ice cream for\ndessert.\n\n876\n00:54:58,980 --> 00:55:02,109\nYes, and this is not just any kind of ice\ncream.\n\n877\n00:55:02,109 --> 00:55:05,459\nThis might look like strawberry and maybe\nwalnut.\n\n878\n00:55:05,459 --> 00:55:07,869\nBut oh no no this is not that..\n\n879\n00:55:07,869 --> 00:55:08,869\nThis over here is wine flavored ice cream.\n\n880\n00:55:08,869 --> 00:55:09,869\nMalbec.\n\n881\n00:55:09,869 --> 00:55:11,189\nAnd this is a local fruit called Cayote.\n\n882\n00:55:11,189 --> 00:55:22,970\nSo I'm going to try them both.\n\n883\n00:55:22,970 --> 00:55:25,630\nIs it like a creamy milk ice cream or like\ngelato?\n\n884\n00:55:25,630 --> 00:55:28,009\nIt is more like a gelato.\n\n885\n00:55:28,009 --> 00:55:33,529\nEven a little bit more watered down than that.\n\n886\n00:55:33,529 --> 00:55:43,339\nBut yeah, you do taste the wine.\n\n887\n00:55:43,339 --> 00:55:44,339\nIt's refreshing.\n\n888\n00:55:44,339 --> 00:55:45,339\nNow let me try this one.\n\n889\n00:55:45,339 --> 00:55:46,339\nThis one might be more milky.\n\n890\n00:55:46,339 --> 00:55:47,339\nYeah, it is.\n\n891\n00:55:47,339 --> 00:55:50,160\nThis one is sweeter and it has that kind of\na.\n\n892\n00:55:50,160 --> 00:55:53,581\nI would describe it as kind of honey taste\nwith a bit of kind of pulpy string.\n\n893\n00:55:53,581 --> 00:55:56,439\nAnd I think it also has walnuts.\n\n894\n00:55:56,439 --> 00:55:59,309\nYes, it also has walnuts too.\n\n895\n00:55:59,309 --> 00:56:00,749\nSo do you have a favorite?\n\n896\n00:56:00,749 --> 00:56:01,839\nI like the sweeter one.\n\n897\n00:56:01,839 --> 00:56:08,599\nI like the cayote one a bit more but the wine\none is also pretty refreshing.\n\n898\n00:56:08,599 --> 00:56:10,400\nSo we're coming to the end of our trip.\n\n899\n00:56:10,400 --> 00:56:12,450\nThis is actually on the drive back.\n\n900\n00:56:12,450 --> 00:56:17,449\nRight now we've pulled over at the three crosses\nlook out point.\n\n901\n00:56:17,449 --> 00:56:25,539\nSo let us show you the views.\n\n902\n00:56:25,539 --> 00:56:26,689\nYes.\n\n903\n00:56:26,689 --> 00:56:30,819\nAnd this actually is our final stop.\n\n904\n00:56:30,819 --> 00:56:34,079\nWe're now going inside the Devil's Throat.\n\n905\n00:56:34,079 --> 00:56:36,779\nThat should be a frightening experience.\n\n906\n00:56:36,779 --> 00:56:42,329\nOkay, so final thoughts on Cafayate and the\nCalchaquies Valleys before we get back on\n\n907\n00:56:42,329 --> 00:56:43,329\nthe bus.\n\n908\n00:56:43,329 --> 00:56:45,470\nYes, so this was actually a really relaxing\ntour.\n\n909\n00:56:45,470 --> 00:56:49,670\nWhich was fantastic because tonight we are\ntaking a night bus to Cordoba.\n\n910\n00:56:49,670 --> 00:56:53,079\nSo we got to see a lot today but the pace\nwas very relaxed.\n\n911\n00:56:53,079 --> 00:56:55,689\nWe had a lot of time to kind of chill.\n\n912\n00:56:55,689 --> 00:56:57,529\nLots of wine, lots of cheese.\n\n913\n00:56:57,529 --> 00:56:58,599\nLots of wine, lots of good food.\n\n914\n00:56:58,599 --> 00:57:01,019\nSo now it is time to have a siesta on the\nbus.\n\n915\n00:57:01,019 --> 00:57:04,969\nSounds good to me.\n\n916\n00:57:04,969 --> 00:57:24,071\nSo today we are taking a little bit of a day\ntrip.\n\n917\n00:57:24,071 --> 00:57:28,239\nWe've left behind Villa General Belgrano and\nwe're going to visit a little village called\n\n918\n00:57:28,239 --> 00:57:29,239\nLa Cumbrecita up in the Sierras.\n\n919\n00:57:29,239 --> 00:57:30,239\nAnd this is where I went to school as a child.\n\n920\n00:57:30,239 --> 00:57:47,849\nSo it is going to be really fun walking around\nand showing you around.\n\n921\n00:57:47,849 --> 00:58:00,489\nWell, welcome to my primary school.\n\n922\n00:58:00,489 --> 00:58:05,289\nThis is where I went to grade 1 through grade\n6.\n\n923\n00:58:05,289 --> 00:58:08,640\nExcept, at the time the building was a lot\nsmaller.\n\n924\n00:58:08,640 --> 00:58:11,719\nWe did not have this whole wing.\n\n925\n00:58:11,719 --> 00:58:13,529\nIt was just this.\n\n926\n00:58:13,529 --> 00:58:14,529\nJust that.\n\n927\n00:58:14,529 --> 00:58:17,390\nAnd in the morning it was primary school and\nin the afternoon it was high school.\n\n928\n00:58:17,390 --> 00:58:20,179\nSo it was a very short school day - 4 hours.\n\n929\n00:58:20,179 --> 00:58:23,489\nAnd I had recess twice during those four hours.\n\n930\n00:58:23,489 --> 00:58:25,589\nSo, not bad for a kid.\n\n931\n00:58:25,589 --> 00:58:28,969\nTip top education there, yeah.\n\n932\n00:58:28,969 --> 00:58:34,059\nI think you have a little bit of work to be\ndone.\n\n933\n00:58:34,059 --> 00:58:44,170\nNot too much.\n\n934\n00:58:44,170 --> 00:58:47,540\nGandolf!\n\n935\n00:58:47,540 --> 00:59:03,130\nSo this is a popular spot on a hot summer\nday.\n\n936\n00:59:03,130 --> 00:59:06,939\nYes, apparently it is called La Oja.\n\n937\n00:59:06,939 --> 00:59:08,229\nAnd everyone has seemed to gather here.\n\n938\n00:59:08,229 --> 00:59:10,489\nThere is a little mini waterfall.\n\n939\n00:59:10,489 --> 00:59:13,559\nYeah, you can go for a swim.\n\n940\n00:59:13,559 --> 00:59:14,979\nAre you going to jump in, Sam?\n\n941\n00:59:14,979 --> 00:59:15,979\nI don't think so.\n\n942\n00:59:15,979 --> 00:59:20,799\nNo swimming trunks today?\n\n943\n00:59:20,799 --> 00:59:24,849\nNo.\n\n944\n00:59:24,849 --> 00:59:36,999\nThat's too bad.\n\n945\n00:59:36,999 --> 00:59:45,390\nSo next up we're heading to the waterfalls\nand we can hear that off in the distance.\n\n946\n00:59:45,390 --> 00:59:47,519\nBut I want to show you these really cool roots\nfirst.\n\n947\n00:59:47,519 --> 00:59:53,890\nIt is like this weird web running straight\nacross here.\n\n948\n00:59:53,890 --> 00:59:55,549\nFollow me.\n\n949\n00:59:55,549 --> 00:59:57,210\nDon't trip.\n\n950\n00:59:57,210 --> 00:59:58,210\nDon't fall!\n\n951\n00:59:58,210 --> 01:00:00,819\nHow cool is that.\n\n952\n01:00:00,819 --> 01:00:03,670\nThat's very cool.\n\n953\n01:00:03,670 --> 01:00:08,489\nVery cool.\n\n954\n01:00:08,489 --> 01:00:15,709\nAnd little spooky.\n\n955\n01:00:15,709 --> 01:00:27,670\nSo we had a minor miscalculation.\n\n956\n01:00:27,670 --> 01:00:30,839\nWhen you look at this sign how far do you\nthink the waterfall is?\n\n957\n01:00:30,839 --> 01:00:31,980\n25 feet?\n\n958\n01:00:31,980 --> 01:00:33,119\n25 meters?\n\n959\n01:00:33,119 --> 01:00:35,400\nThat's what we thought.\n\n960\n01:00:35,400 --> 01:00:39,289\nBut once we started walking we realized, wow,\nthis is like quite far.\n\n961\n01:00:39,289 --> 01:00:40,939\n25 feet we're not there.\n\n962\n01:00:40,939 --> 01:00:43,200\n25 meters we can't even hear it.\n\n963\n01:00:43,200 --> 01:00:45,030\nIt's 25 minutes.\n\n964\n01:00:45,030 --> 01:00:46,030\nMinutes.\n\n965\n01:00:46,030 --> 01:00:58,979\nSo now we know better for the next attraction.\n\n966\n01:00:58,979 --> 01:01:26,470\nOkay, so Sam now you have visited both Villa\nGeneral Belgrano, the bigger town, and La\n\n967\n01:01:26,470 --> 01:01:27,470\nCumbrecita.\n\n968\n01:01:27,470 --> 01:01:29,029\nSo what are your impressions so far?\n\n969\n01:01:29,029 --> 01:01:30,479\nWell, I like them both.\n\n970\n01:01:30,479 --> 01:01:32,359\nThis particular town I like even more though.\n\n971\n01:01:32,359 --> 01:01:34,619\nIt kind of reminds me of the town where I\ngrew up in.\n\n972\n01:01:34,619 --> 01:01:36,130\nIt's a bit smaller.\n\n973\n01:01:36,130 --> 01:01:40,019\nAnd what I really like about this place that\nis so cool is that it is a pedestrian only\n\n974\n01:01:40,019 --> 01:01:41,019\ntown.\n\n975\n01:01:41,019 --> 01:01:42,019\nThat's awesome.\n\n976\n01:01:42,019 --> 01:01:45,299\nYou drive in your vehicle or in your bus,\nyou get off and then the rest of it is just\n\n977\n01:01:45,299 --> 01:01:46,299\nwalking.\n\n978\n01:01:46,299 --> 01:01:48,029\nYou don't have to worry about vehicles or\nanything like that.\n\n979\n01:01:48,029 --> 01:01:52,299\nYou're also higher up in the mountains and\nyou experience nature a little bit more here.\n\n980\n01:01:52,299 --> 01:01:54,509\nSo that is what I really love about this place.\n\n981\n01:01:54,509 --> 01:01:55,710\nAnd it is so peaceful.\n\n982\n01:01:55,710 --> 01:01:56,710\nIt is.\n\n983\n01:01:56,710 --> 01:01:57,710\nCan you hear the birds chirping?\n\n984\n01:01:57,710 --> 01:02:02,209\nI can hear the birds chirping off in the distance.\n\n985\n01:02:02,209 --> 01:02:11,199\nChirp, chirp, chirp.\n\n986\n01:02:11,199 --> 01:02:23,189\nWell, welcome to Germany.\n\n987\n01:02:23,189 --> 01:02:26,160\nOr should I say the Germany of South America.\n\n988\n01:02:26,160 --> 01:02:31,119\nToday we're visiting a town called Villa General\nBelgrano which has very German roots.\n\n989\n01:02:31,119 --> 01:02:35,349\nLike walking around here you're almost feeling\nlike you've been transported back to Bavaria.\n\n990\n01:02:35,349 --> 01:02:39,500\nAnd this is a town that I'm very familiar\nwith because I actually grew up in a local\n\n991\n01:02:39,500 --> 01:02:42,489\nvillage that was only 30 minutes away from\nhere.\n\n992\n01:02:42,489 --> 01:02:44,499\nSo we're going to be taking a little tour\nof the town.\n\n993\n01:02:44,499 --> 01:02:46,119\nI'm excited to show Sam around.\n\n994\n01:02:46,119 --> 01:02:48,619\nAnd maybe we'll try a few German delicacies.\n\n995\n01:02:48,619 --> 01:02:50,839\nSome beer, pastries, who knows.\n\n996\n01:02:50,839 --> 01:02:53,319\nWe'll see what is on the menu.\n\n997\n01:02:53,319 --> 01:03:07,170\nSo this is kind of a cool sign because it\nshows all of the different festivals that\n\n998\n01:03:07,170 --> 01:03:08,849\nhappen here throughout the year.\n\n999\n01:03:08,849 --> 01:03:16,500\nAnd we have a Christmas fair, an Alpine chocolate\nfestival, a Viennese pastry festival and also\n\n1000\n01:03:16,500 --> 01:03:17,500\nOktoberfest.\n\n1001\n01:03:17,500 --> 01:03:18,500\nOktoberfest.\n\n1002\n01:03:18,500 --> 01:03:26,549\nWhere they drink beer in their giant pints.\n\n1003\n01:03:26,549 --> 01:03:27,979\nProst!\n\n1004\n01:03:27,979 --> 01:03:34,209\nSo it is early evening now.\n\n1005\n01:03:34,209 --> 01:03:38,089\nAbout 7 or 7:30 pm and we're visiting a little\ncraft market in the town.\n\n1006\n01:03:38,089 --> 01:03:41,630\nAnd they have a lot of really strange and\nunique things here.\n\n1007\n01:03:41,630 --> 01:03:47,249\nLike we've seen dinosaurs, you buy mate, you\ncan jewelry, musical instruments.\n\n1008\n01:03:47,249 --> 01:03:48,709\nIt is just very artsy.\n\n1009\n01:03:48,709 --> 01:03:50,859\nI'm seeing lots of fairies as well.\n\n1010\n01:03:50,859 --> 01:03:53,940\nI bet you're wondering if they are real or\nnot.\n\n1011\n01:03:53,940 --> 01:04:04,500\nOh yeah, that is what I've been pondering\nall day.\n\n1012\n01:04:04,500 --> 01:04:14,309\nHello there little magical elf.\n\n1013\n01:04:14,309 --> 01:04:16,199\nAre you a good elf or a bad elf?\n\n1014\n01:04:16,199 --> 01:04:20,880\nI don't talk to nobody.\n\n1015\n01:04:20,880 --> 01:04:35,549\nSo we are now in the ecological park.\n\n1016\n01:04:35,549 --> 01:04:38,229\nYeah, and it is just like a turnoff from the\nmain strip.\n\n1017\n01:04:38,229 --> 01:04:42,539\nIt is amazing how within five minutes you're\naway from the touristy area and you're out\n\n1018\n01:04:42,539 --> 01:04:46,950\nexperiencing greenery and an escape from the\nhustle and bustle.\n\n1019\n01:04:46,950 --> 01:04:49,180\nYeah, can you hear the sound of the stream.\n\n1020\n01:04:49,180 --> 01:04:50,260\nThe sound of nature.\n\n1021\n01:04:50,260 --> 01:05:03,960\nSo since we're in \nsuch a German town that means we have to have\n\n1022\n01:05:03,960 --> 01:05:05,299\na beer, right?\n\n1023\n01:05:05,299 --> 01:05:07,589\nYeah, apparently you get kicked out of the\ntown if you don't have a beer.\n\n1024\n01:05:07,589 --> 01:05:08,589\nOh ho!\n\n1025\n01:05:08,589 --> 01:05:10,559\nSo yes, we're waiting for our drinks.\n\n1026\n01:05:10,559 --> 01:05:11,670\nWe ordered Chopp.\n\n1027\n01:05:11,670 --> 01:05:14,739\nI'm having a blonde, you're having red.\n\n1028\n01:05:14,739 --> 01:05:16,529\nAnd I'm thirsty.\n\n1029\n01:05:16,529 --> 01:05:18,329\nHmmm, good.\n\n1030\n01:05:18,329 --> 01:05:22,349\nReady for your ice cold craft beer?\n\n1031\n01:05:22,349 --> 01:05:24,170\nRojo!\n\n1032\n01:05:24,170 --> 01:05:28,279\nI think it is really funny that you ordered\nthe red beer and you're a red head and I ordered\n\n1033\n01:05:28,279 --> 01:05:29,279\nthe blonde one.\n\n1034\n01:05:29,279 --> 01:05:31,009\nWe didn't even mean to do that did we.\n\n1035\n01:05:31,009 --> 01:05:32,559\nHaha, the joke is on us.\n\n1036\n01:05:32,559 --> 01:05:33,559\nThis beer is great.\n\n1037\n01:05:33,559 --> 01:05:39,239\nThis is local craft beer and it has been really\nhot today so this is very refreshing.\n\n1038\n01:05:39,239 --> 01:05:44,029\nOkay blondie time for your beer.\n\n1039\n01:05:44,029 --> 01:05:47,619\nSalut!\n\n1040\n01:05:47,619 --> 01:06:01,990\nThat is quite nice.\n\n1041\n01:06:01,990 --> 01:06:23,539\nAnd look what we've got here.\n\n1042\n01:06:23,539 --> 01:06:37,900\nThis is called Carlitos.\n\n1043\n01:06:37,900 --> 01:06:48,170\nNice ham and cheese sandwich.\n\n1044\n01:06:48,170 --> 01:06:49,709\nMmmm.\n\n1045\n01:06:49,709 --> 01:06:55,880\nThat is real nice.\n\n1046\n01:06:55,880 --> 01:06:58,959\nOh, yeah.\n\n1047\n01:06:58,959 --> 01:07:00,499\nGandolf.\n\n1048\n01:07:00,499 --> 01:07:05,999\nGandolph is in town.\n\n1049\n01:07:05,999 --> 01:07:18,059\nGandolf is in the house.\n\n1050\n01:07:18,059 --> 01:07:22,880\n(Bagpipes playing)\n\n1051\n01:07:22,880 --> 01:07:27,699\n(Tango singing)\n\n1052\n01:07:27,699 --> 01:07:34,849\nOkay, so Argentina is not very cheap right\nnow but there is one thing that is super affordable.\n\n1053\n01:07:34,849 --> 01:07:37,059\nAnd that is...that is ice cream.\n\n1054\n01:07:37,059 --> 01:07:38,059\nIce cream.\n\n1055\n01:07:38,059 --> 01:07:42,779\nIce cream and wine at the current moment are\ncheaper than water.\n\n1056\n01:07:42,779 --> 01:07:46,349\nSo we've been eating a lot of that and drinking\na lot of wine.\n\n1057\n01:07:46,349 --> 01:07:48,039\nAnd I have one of my favorite flavors here.\n\n1058\n01:07:48,039 --> 01:07:51,249\nI have dulce de leche ice cream con brownie.\n\n1059\n01:07:51,249 --> 01:07:54,049\nSo it has a brownie as well.\n\n1060\n01:07:54,049 --> 01:07:56,180\nBrownie chunks in there...oh la lah.\n\n1061\n01:07:56,180 --> 01:07:58,890\nLet's get a close-up of that.\n\n1062\n01:07:58,890 --> 01:07:59,890\nLook at that ice cream.\n\n1063\n01:07:59,890 --> 01:08:01,059\nYou know what?\n\n1064\n01:08:01,059 --> 01:08:04,799\nThe best thing that happened to me today was\nthat the regular dulce de leche ice cream\n\n1065\n01:08:04,799 --> 01:08:07,999\nwas out because the one with dulce de leche\nis 10 times better.\n\n1066\n01:08:07,999 --> 01:08:14,239\nAnd I'm having the classic strawberry.\n\n1067\n01:08:14,239 --> 01:08:25,210\nWant to try some?\n\n1068\n01:08:25,210 --> 01:08:27,950\nStrawberry.\n\n1069\n01:08:27,950 --> 01:08:39,699\nSo Sam, you've had a couple of days here Villa\nGeneral Belgrano.\n\n1070\n01:08:39,699 --> 01:08:42,830\nWhat are your impressions of the place so\nfar?\n\n1071\n01:08:42,830 --> 01:08:44,560\nYeah, it's a fun quirky town.\n\n1072\n01:08:44,560 --> 01:08:46,460\nDefinitely geared towards tourists.\n\n1073\n01:08:46,460 --> 01:08:49,469\nLike you said, it feels like it is straight\nout of Bavaria.\n\n1074\n01:08:49,469 --> 01:08:51,119\nIt is kind of a bit of a fantasy land.\n\n1075\n01:08:51,119 --> 01:08:52,119\nIt is fun.\n\n1076\n01:08:52,119 --> 01:08:53,299\nI love that it is in the woods.\n\n1077\n01:08:53,299 --> 01:08:54,299\nIt is near nature.\n\n1078\n01:08:54,299 --> 01:08:56,319\nYou can go for lots of scenic walks.\n\n1079\n01:08:56,319 --> 01:09:00,659\nAnd I also like that they have really good\nGerman food and awesome craft beer.\n\n", "original_filename": "20170315 - Argentina Travel Guide ≡ƒçª≡ƒç╖ ∩╜£ Top Things to Do in Buenos Aires, Salta, Cachi, Cafayate & Co╠ürdoba!.en.srt", "missing_transcript": false} {"id": "f221c059b8155f79", "content_hash": "d9fc83cc7557b39b0994a6f24c4c9b5e776c1c9a", "video_id": "JYg-VMkxWGY", "url": "https://www.youtube.com/watch?v=JYg-VMkxWGY", "position": 28, "published_at": "2017-02-13T09:00:03Z", "video_date": "2017-02-13", "title": "Portuguese Cuisine - An introduction to Portuguese food guide", "youtube_title": "Portuguese Cuisine - An introduction to Portuguese food guide", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 66002, "tags": "Portuguese food,Portuguese cuisine,Portugal cuisine,Portuguese Food Guide,Portuguese Food Tour,Portugal Food,Portugal Food Guide,eating portuguese food,what to eat in portugal,Portuguese eats,Best portuguese foods,food of portugal,portuguese dishes,best of portuguese food,Portuguese salmon,Portugal eats,Portuguese tarts,Portugal restaurants,Lisbon restaurant,food,cuisine,Portugal fish,Portuguese fish,Bacalhau,Portugal,pastel de nata,pasteis de Belem", "tags_list": ["Portuguese food", "Portuguese cuisine", "Portugal cuisine", "Portuguese Food Guide", "Portuguese Food Tour", "Portugal Food", "Portugal Food Guide", "eating portuguese food", "what to eat in portugal", "Portuguese eats", "Best portuguese foods", "food of portugal", "portuguese dishes", "best of portuguese food", "Portuguese salmon", "Portugal eats", "Portuguese tarts", "Portugal restaurants", "Lisbon restaurant", "food", "cuisine", "Portugal fish", "Portuguese fish", "Bacalhau", "Portugal", "pastel de nata", "pasteis de Belem"], "text": "Well good morning from Lisbon. We made it to Portugal and today is our first day out sightseeing. And our first order of business had to be food of course. So today we're actually trying this. And this is called Pastéis De Nata or Pastéis De Belém. And it is basically an egg custard tart and it looks absolutely delicious. These actually originated over at the Jerónimos Monastery which is just over there. And it was a recipe created by the monks. So it looks like they were good bakers guys. Pretty tasty looking. We picked these up from the original store where they were first produced. And it was absolutely chaos inside. And something that is really cool is that the first time we ever tried these was actually in Asia when we were in Macau. A former Portuguese settlement. Yes, and you can find these in Brazil and Hong Kong. Anywhere where the Portuguese went. Yeah, exactly. But now it is time to add this to our little tarts. Alright, so what we have here is we have a pack of cinnamon and icing sugar. Yes. So that is going to give it an extra sweet kick. Let's sprinkle that on. I've had these before but never with icing sugar and cinnamon so I think it is going to be extra special. The winning combo. Mmmm hmmmm. That's nice. Wow! It's still warm. Fresh out of the oven. And it is really nice. Have a look. I really like this because sometimes when you have an egg tart it tastes like cooked egg. And that is just wrong. Dessert should not taste like egg. But this is like a really nice creamy custard. Very sweet. It tastes like a proper dessert. I'm happy. So in terms of ingredients it is made with egg yolks, milk flour and sugar and it is time for my first bite here. It's a pretty simple recipe but it's 'oh so good.' Mmmm. Oh, that is just amazing. It's so creamy and love the crunchiness on the outside as well. And you're absolutely right. Like this is as freshly baked as it gets. So like I mentioned earlier this recipe originated in the Jerónimos Monastery and this is because apparently monasteries and convents used a lot of egg whites in order to starch their clothes. Don't ask me how this is done because I've never used egg whites to starch my clothes. But apparently this meant that they had a lot of egg yolks leftover and that is how they started baking and created this wonderful recipe which was eventually sold to the pastry shop where we picked up our egg tarts. So we are having the original recipe that the monks came up with here. And price point? So in terms of price point this is about as reasonable as it gets. It was only 1 Euro and 5 cents. And if you want to pick one up you can pretty much go to any bakery in Lisbon or anywhere else in Portugal. And they are addictive. Yeah. So I think you may need to get more than one. Because we gobbled those up in seconds. I probably could have had about 4 or 5 to be honest. So it is lunchtime here in Portugal and today we took the ferry over from Lisbon to Cacilhas. And this is a great place to eat seafood because we're right by the Tagus River and fresh seafood is available at every single restaurant. So we found a local little spot, Sam has ordered Salmon, and I've ordered halibut. So we're waiting for that to arrive and then we're going to show you some Portuguese seafood. So our food has finally arrived so it is time to take a tour of the plate. So have a look here. This is my halibut cooked on the grill and we've got broccoli, carrots and boiled potatoes with olive oil on top. It looks delicious. I'm ready to dig in. Mmmm. Nice fresh halibut. Really juicy and it is so good with the lemon squirted on top. That's a really nice light dish. That's good because I've been snacking all morning so I kind of need a light lunch at this point. But look at that it's nice and golden but still juicy in the inside. Mmm. Really good selection. And I also really like that the food here in Portugal, whenever you order fish, it usually comes with boiled potatoes and lots of veggies on the side. So I feel like I'm being healthy and the flavors are just enhanced when you pour olive oil over top. It's just such a simple recipe but it is so good. Mmmmhhhmmm. You seem to have a monster meal right in front of you. Tell us, what did you get? Yeah, I got the salmon steak. And if you take a look down here you'll notice it is a very thick cut. Um, and I've been having this almost every day since I've arrived in Lisbon so this is my favorite thing to eat in Portugal for sure. I know, it is so good that we can't get sick of it. And look at the size of that steak. It's massive. It almost takes up the whole plate. So the only difference between our two plates is that you had the steamed or boiled vegetables and I have like a little garden salad over here. So that's nice a healthy. So that has onions, carrots, a little bit of cabbage, lettuce and tomatoes. But this is the reason I came here and took the ferry across the river. For fresh fish. Fresh fish. This is my first bite here. Oh, it looks like I can see a little bit of a bone. Mmmm. Well, was it worth the ferry ride over? Yeah. That's good. Glad to hear it. So these are two staple items that you'll find at every Portuguese table. Yeah, you're going to find white wine vinegar and you're also going to find olive oil. And that is also what the fish is cooked with. And then it is garnished with a bit of salt. So really simple ingredients but a really delicious taste. Well, I would say this is a sign of a spectacular meal. Nothing left! We polished that off! We polished that off. Completely. Well, we couldn't leave the restaurant without having dessert because we just love our sweets so much. So I got something called bolo brigadeiro. And it is a chocolate cake with chocolate sprinkles and it looks oh so decadent. Mmmmm. Oh yeah. It's like a nice and fluffy cake but it is also a little moist. I don't know what they've put in it but it is really nice. Not sharing! Go away! Little Miss Greedy Guts over here. And so as not to be left out I got something as well. Check it out down here. Fancy! Fancy coconut ice cream. Is that a real coconut or is it like plastic? Yeah, feels like it let's see. Sounds like a coconut. Coconut ice cream. See if it tastes like one. Is that chocolate in the middle? Could be. Mmmm. Oh, that is so rich. That is such rich coconut ice cream. I love it. Well, I have to admit it was a bit of a pricey meal. It came to about 34 Euros but I think we went a little bit overboard with the wine and the coffee and the dessert and I don't know what else we got. So yeah, if you just got a main and a beverage it would come to about 20 to 25 Euros, so something to keep in mind. And another way you can shave down the price a little bit more is for someone to order a main, like a fish main, and then the other person to order a small soup and a small salad because those are about a third of the price of an actual fish dish. So for today's lunch video we're eating one item alone. We are trying Bacalhau which is dried salted cod and this is a fish that is very popular here in Portugal. Now the cod used to be salted because that is the method of preservation that they used before refrigerators were widely available so that meant fish became really hard and salted. And then once you actually wanted to cook it you had to soak it in water just to remove a bit of the salt and also soften it again. And that is a food tradition that has been passed down. So today we are trying three different items. If you want to have a look here. All prepared with cod - Bacalhau. Oh la la. We've only got three things to taste here but apparently there is a saying \"That you can make Bacalhau 365 days a year using a different recipe or a different technique.\" So since I'm being a gentleman over here I'll let you choose the first of the three to try. Well, I'm going to choose Bolinhos de Bacalhau. And we actually have two of those so no problem. We each get one. So this is actually a little cake made with cod fish. It's a savory cake not a sweet cake. Um, it is made with mashed potatoes, fish, parsley and egg. And it is deep-fried. Let me show you the inside. So you can really see the fiber of the fish in there. Yeah, you can. It's been rolled into a little ball so it looks good. That's a monster bite you took. I'm hungry. That's quite nice. So these little fish cakes can actually be served as an appetizer before a big meal but because we've been kind of overdoing it with the big restaurant meals today we're having something smaller so it is just going to be a little bit of a snack but I think filling enough. Alright, I'm also quite hungry as well. I went for a really long jog this morning and I had a tiny breakfast so I'm ready for my big bite. Have you ever had a fish cake pasty before? Yeah, I have I'm just trying to remember where it was. I honestly can't remember. And the neat thing about this is that of course you taste the fish but it's not overpowering. It's definitely like a pastry as well too. So next up we're trying this. This is a Portuguese empanada. And it is quite different from the ones I've had in Argentina which are usually half moon shaped. This is more like a little miniature pie. And apparently it is stuffed once again with cod fish. So I've never had a cod fish empanada before. Let's see. Yeah, that's pretty unique. What does it look like inside? Have a look in there. I think there is more than fish in there to be honest. Perhaps potatoes. So it looks like and tastes like cod fish, potatoes and maybe even a little bit of spinach. It's really nice. And last but not least. Well something had to be picked last so let's try this one. So this is something that we just saw on the counter and like hey that's cod. Let's try it. Mmmm. This is my favorite one. You know what this one tastes like? It tastes like cod fish Korean jeon. It's like the Korean pancakes. It is really crispy and really tasty. This is awesome. You're going to like this one. So is that battered fish or is it breaded? Yeah, it is battered. Or is it just fried? It's battered and fried and crispy on the outside. Alright, so now it is time for a price point for those little snacks made out of Bacalhau. Yeah, we picked up those four tasty little treats for 6 Euros total. And what was wonderful is that we just took them to this nice little park which is a two minute walk from our Air BNB and enjoyed eating them in the shade.", "text_with_breaks": "Well good morning from Lisbon.\n\nWe made it to Portugal and today is our first\nday out sightseeing.\n\nAnd our first order of business had to be\nfood of course.\n\nSo today we're actually trying this.\n\nAnd this is called Pastéis De Nata or Pastéis\nDe Belém.\n\nAnd it is basically an egg custard tart and\nit looks absolutely delicious.\n\nThese actually originated over at the Jerónimos\nMonastery which is just over there.\n\nAnd it was a recipe created by the monks.\n\nSo it looks like they were good bakers guys.\n\nPretty tasty looking.\n\nWe picked these up from the original store\nwhere they were first produced.\n\nAnd it was absolutely chaos inside.\n\nAnd something that is really cool is that\nthe first time we ever tried these was actually\n\nin Asia when we were in Macau.\n\nA former Portuguese settlement.\n\nYes, and you can find these in Brazil and\nHong Kong.\n\nAnywhere where the Portuguese went.\n\nYeah, exactly.\n\nBut now it is time to add this to our little\ntarts.\n\nAlright, so what we have here is we have a\npack of cinnamon and icing sugar.\n\nYes.\n\nSo that is going to give it an extra sweet\nkick.\n\nLet's sprinkle that on.\n\nI've had these before but never with icing\nsugar and cinnamon so I think it is going\n\nto be extra special.\n\nThe winning combo.\n\nMmmm hmmmm.\n\nThat's nice.\n\nWow!\n\nIt's still warm.\n\nFresh out of the oven.\n\nAnd it is really nice.\n\nHave a look.\n\nI really like this because sometimes when\nyou have an egg tart it tastes like cooked\n\negg.\n\nAnd that is just wrong.\n\nDessert should not taste like egg.\n\nBut this is like a really nice creamy custard.\n\nVery sweet.\n\nIt tastes like a proper dessert.\n\nI'm happy.\n\nSo in terms of ingredients it is made with\negg yolks, milk flour and sugar and it is\n\ntime for my first bite here.\n\nIt's a pretty simple recipe but it's 'oh so\ngood.'\n\nMmmm.\n\nOh, that is just amazing.\n\nIt's so creamy and love the crunchiness on\nthe outside as well.\n\nAnd you're absolutely right.\n\nLike this is as freshly baked as it gets.\n\nSo like I mentioned earlier this recipe originated\nin the Jerónimos Monastery and this is because\n\napparently monasteries and convents used a\nlot of egg whites in order to starch their\n\nclothes.\n\nDon't ask me how this is done because I've\nnever used egg whites to starch my clothes.\n\nBut apparently this meant that they had a\nlot of egg yolks leftover and that is how\n\nthey started baking and created this wonderful\nrecipe which was eventually sold to the pastry\n\nshop where we picked up our egg tarts.\n\nSo we are having the original recipe that\nthe monks came up with here.\n\nAnd price point?\n\nSo in terms of price point this is about as\nreasonable as it gets.\n\nIt was only 1 Euro and 5 cents.\n\nAnd if you want to pick one up you can pretty\nmuch go to any bakery in Lisbon or anywhere\n\nelse in Portugal.\n\nAnd they are addictive.\n\nYeah.\n\nSo I think you may need to get more than one.\n\nBecause we gobbled those up in seconds.\n\nI probably could have had about 4 or 5 to\nbe honest.\n\nSo it is lunchtime here in Portugal and today\nwe took the ferry over from Lisbon to Cacilhas.\n\nAnd this is a great place to eat seafood because\nwe're right by the Tagus River and fresh seafood\n\nis available at every single restaurant.\n\nSo we found a local little spot, Sam has ordered\nSalmon, and I've ordered halibut.\n\nSo we're waiting for that to arrive and then\nwe're going to show you some Portuguese seafood.\n\nSo our food \n\nhas finally arrived so it is time to take\na tour of the plate.\n\nSo have a look here.\n\nThis is my halibut cooked on the grill and\nwe've got broccoli, carrots and boiled potatoes\n\nwith olive oil on top.\n\nIt looks delicious.\n\nI'm ready to dig in.\n\nMmmm.\n\nNice fresh halibut.\n\nReally juicy and it is so good with the lemon\nsquirted on top.\n\nThat's a really nice light dish.\n\nThat's good because I've been snacking all\nmorning so I kind of need a light lunch at\n\nthis point.\n\nBut look at that it's nice and golden but\nstill juicy in the inside.\n\nMmm.\n\nReally good selection.\n\nAnd I also really like that the food here\nin Portugal, whenever you order fish, it usually\n\ncomes with boiled potatoes and lots of veggies\non the side.\n\nSo I feel like I'm being healthy and the flavors\nare just enhanced when you pour olive oil\n\nover top.\n\nIt's just such a simple recipe but it is so\ngood.\n\nMmmmhhhmmm.\n\nYou seem to have a monster meal right in front\nof you.\n\nTell us, what did you get?\n\nYeah, I got the salmon steak.\n\nAnd if you take a look down here you'll notice\nit is a very thick cut.\n\nUm, and I've been having this almost every\nday since I've arrived in Lisbon so this is\n\nmy favorite thing to eat in Portugal for sure.\n\nI know, it is so good that we can't get sick\nof it.\n\nAnd look at the size of that steak.\n\nIt's massive.\n\nIt almost takes up the whole plate.\n\nSo the only difference between our two plates\nis that you had the steamed or boiled vegetables\n\nand I have like a little garden salad over\nhere.\n\nSo that's nice a healthy.\n\nSo that has onions, carrots, a little bit\nof cabbage, lettuce and tomatoes.\n\nBut this is the reason I came here and took\nthe ferry across the river.\n\nFor fresh fish.\n\nFresh fish.\n\nThis is my first bite here.\n\nOh, it looks like I can see a little bit of\na bone.\n\nMmmm.\n\nWell, was it worth the ferry ride over?\n\nYeah.\n\nThat's good.\n\nGlad to hear it.\n\nSo these are two staple items that you'll\nfind at every Portuguese table.\n\nYeah, you're going to find white wine vinegar\nand you're also going to find olive oil.\n\nAnd that is also what the fish is cooked with.\n\nAnd then it is garnished with a bit of salt.\n\nSo really simple ingredients but a really\ndelicious taste.\n\nWell, I would say this is a sign of a spectacular\nmeal.\n\nNothing left!\n\nWe polished that off!\n\nWe polished that off.\n\nCompletely.\n\nWell, we couldn't leave the restaurant without\nhaving dessert because we just love our sweets\n\nso much.\n\nSo I got something called bolo brigadeiro.\n\nAnd it is a chocolate cake with chocolate\nsprinkles and it looks oh so decadent.\n\nMmmmm.\n\nOh yeah.\n\nIt's like a nice and fluffy cake but it is\nalso a little moist.\n\nI don't know what they've put in it but it\nis really nice.\n\nNot sharing!\n\nGo away!\n\nLittle Miss Greedy Guts over here.\n\nAnd so as not to be left out I got something\nas well.\n\nCheck it out down here.\n\nFancy!\n\nFancy coconut ice cream.\n\nIs that a real coconut or is it like plastic?\n\nYeah, feels like it let's see.\n\nSounds like a coconut.\n\nCoconut ice cream.\n\nSee if it tastes like one.\n\nIs that chocolate in the middle?\n\nCould be.\n\nMmmm.\n\nOh, that is so rich.\n\nThat is such rich coconut ice cream.\n\nI love it.\n\nWell, I have to admit it was a bit of a pricey\nmeal.\n\nIt came to about 34 Euros but I think we went\na little bit overboard with the wine and the\n\ncoffee and the dessert and I don't know what\nelse we got.\n\nSo yeah, if you just got a main and a beverage\nit would come to about 20 to 25 Euros, so\n\nsomething to keep in mind.\n\nAnd another way you can shave down the price\na little bit more is for someone to order\n\na main, like a fish main, and then the other\nperson to order a small soup and a small salad\n\nbecause those are about a third of the price\nof an actual fish dish.\n\nSo for today's lunch video we're eating one\nitem alone.\n\nWe are trying Bacalhau which is dried salted\ncod and this is a fish that is very popular\n\nhere in Portugal.\n\nNow the cod used to be salted because that\nis the method of preservation that they used\n\nbefore refrigerators were widely available\nso that meant fish became really hard and\n\nsalted.\n\nAnd then once you actually wanted to cook\nit you had to soak it in water just to remove\n\na bit of the salt and also soften it again.\n\nAnd that is a food tradition that has been\npassed down.\n\nSo today we are trying three different items.\n\nIf you want to have a look here.\n\nAll prepared with cod - Bacalhau.\n\nOh la la.\n\nWe've only got three things to taste here\nbut apparently there is a saying \"That you\n\ncan make Bacalhau 365 days a year using a\ndifferent recipe or a different technique.\"\n\nSo since I'm being a gentleman over here I'll\nlet you choose the first of the three to try.\n\nWell, I'm going to choose Bolinhos de Bacalhau.\n\nAnd we actually have two of those so no problem.\n\nWe each get one.\n\nSo this is actually a little cake made with\ncod fish.\n\nIt's a savory cake not a sweet cake.\n\nUm, it is made with mashed potatoes, fish,\nparsley and egg.\n\nAnd it is deep-fried.\n\nLet me show you the inside.\n\nSo you can really see the fiber of the fish\nin there.\n\nYeah, you can.\n\nIt's been rolled into a little ball so it\nlooks good.\n\nThat's a monster bite you took.\n\nI'm hungry.\n\nThat's quite nice.\n\nSo these little fish cakes can actually be\nserved as an appetizer before a big meal but\n\nbecause we've been kind of overdoing it with\nthe big restaurant meals today we're having\n\nsomething smaller so it is just going to be\na little bit of a snack but I think filling\n\nenough.\n\nAlright, I'm also quite hungry as well.\n\nI went for a really long jog this morning\nand I had a tiny breakfast so I'm ready for\n\nmy big bite.\n\nHave you ever had a fish cake pasty before?\n\nYeah, I have I'm just trying to remember where\nit was.\n\nI honestly can't remember.\n\nAnd the neat thing about this is that of course\nyou taste the fish but it's not overpowering.\n\nIt's definitely like a pastry as well too.\n\nSo next up we're trying this.\n\nThis is a Portuguese empanada.\n\nAnd it is quite different from the ones I've\nhad in Argentina which are usually half moon\n\nshaped.\n\nThis is more like a little miniature pie.\n\nAnd apparently it is stuffed once again with\ncod fish.\n\nSo I've never had a cod fish empanada before.\n\nLet's see.\n\nYeah, that's pretty unique.\n\nWhat does it look like inside?\n\nHave a look in there.\n\nI think there is more than fish in there to\nbe honest.\n\nPerhaps potatoes.\n\nSo it looks like and tastes like cod fish,\npotatoes and maybe even a little bit of spinach.\n\nIt's really nice.\n\nAnd last but not least.\n\nWell something had to be picked last so let's\ntry this one.\n\nSo this is something that we just saw on the\ncounter and like hey that's cod.\n\nLet's try it.\n\nMmmm.\n\nThis is my favorite one.\n\nYou know what this one tastes like?\n\nIt tastes like cod fish Korean jeon.\n\nIt's like the Korean pancakes.\n\nIt is really crispy and really tasty.\n\nThis is awesome.\n\nYou're going to like this one.\n\nSo is that battered fish or is it breaded?\n\nYeah, it is battered.\n\nOr is it just fried?\n\nIt's battered and fried and crispy on the\noutside.\n\nAlright, so now it is time for a price point\nfor those little snacks made out of Bacalhau.\n\nYeah, we picked up those four tasty little\ntreats for 6 Euros total.\n\nAnd what was wonderful is that we just took\nthem to this nice little park which is a two\n\nminute walk from our Air BNB and enjoyed eating\nthem in the shade.", "srt": "1\n00:00:21,050 --> 00:00:22,590\nWell good morning from Lisbon.\n\n2\n00:00:22,590 --> 00:00:26,310\nWe made it to Portugal and today is our first\nday out sightseeing.\n\n3\n00:00:26,310 --> 00:00:29,029\nAnd our first order of business had to be\nfood of course.\n\n4\n00:00:29,029 --> 00:00:31,800\nSo today we're actually trying this.\n\n5\n00:00:31,800 --> 00:00:35,460\nAnd this is called Pastéis De Nata or Pastéis\nDe Belém.\n\n6\n00:00:35,460 --> 00:00:41,650\nAnd it is basically an egg custard tart and\nit looks absolutely delicious.\n\n7\n00:00:41,650 --> 00:00:45,870\nThese actually originated over at the Jerónimos\nMonastery which is just over there.\n\n8\n00:00:45,870 --> 00:00:49,030\nAnd it was a recipe created by the monks.\n\n9\n00:00:49,030 --> 00:00:52,030\nSo it looks like they were good bakers guys.\n\n10\n00:00:52,030 --> 00:00:53,550\nPretty tasty looking.\n\n11\n00:00:53,550 --> 00:00:57,170\nWe picked these up from the original store\nwhere they were first produced.\n\n12\n00:00:57,170 --> 00:00:59,590\nAnd it was absolutely chaos inside.\n\n13\n00:00:59,590 --> 00:01:04,149\nAnd something that is really cool is that\nthe first time we ever tried these was actually\n\n14\n00:01:04,149 --> 00:01:06,160\nin Asia when we were in Macau.\n\n15\n00:01:06,160 --> 00:01:07,860\nA former Portuguese settlement.\n\n16\n00:01:07,860 --> 00:01:11,860\nYes, and you can find these in Brazil and\nHong Kong.\n\n17\n00:01:11,860 --> 00:01:13,410\nAnywhere where the Portuguese went.\n\n18\n00:01:13,410 --> 00:01:14,410\nYeah, exactly.\n\n19\n00:01:14,410 --> 00:01:19,250\nBut now it is time to add this to our little\ntarts.\n\n20\n00:01:19,250 --> 00:01:23,520\nAlright, so what we have here is we have a\npack of cinnamon and icing sugar.\n\n21\n00:01:23,520 --> 00:01:24,520\nYes.\n\n22\n00:01:24,520 --> 00:01:26,720\nSo that is going to give it an extra sweet\nkick.\n\n23\n00:01:26,720 --> 00:01:29,319\nLet's sprinkle that on.\n\n24\n00:01:29,319 --> 00:01:38,380\nI've had these before but never with icing\nsugar and cinnamon so I think it is going\n\n25\n00:01:38,380 --> 00:01:39,680\nto be extra special.\n\n26\n00:01:39,680 --> 00:01:42,150\nThe winning combo.\n\n27\n00:01:42,150 --> 00:01:44,670\nMmmm hmmmm.\n\n28\n00:01:44,670 --> 00:01:47,190\nThat's nice.\n\n29\n00:01:47,190 --> 00:01:48,450\nWow!\n\n30\n00:01:48,450 --> 00:01:50,770\nIt's still warm.\n\n31\n00:01:50,770 --> 00:01:51,770\nFresh out of the oven.\n\n32\n00:01:51,770 --> 00:01:54,210\nAnd it is really nice.\n\n33\n00:01:54,210 --> 00:01:56,420\nHave a look.\n\n34\n00:01:56,420 --> 00:02:02,890\nI really like this because sometimes when\nyou have an egg tart it tastes like cooked\n\n35\n00:02:02,890 --> 00:02:03,890\negg.\n\n36\n00:02:03,890 --> 00:02:04,910\nAnd that is just wrong.\n\n37\n00:02:04,910 --> 00:02:07,070\nDessert should not taste like egg.\n\n38\n00:02:07,070 --> 00:02:10,200\nBut this is like a really nice creamy custard.\n\n39\n00:02:10,200 --> 00:02:11,300\nVery sweet.\n\n40\n00:02:11,300 --> 00:02:15,300\nIt tastes like a proper dessert.\n\n41\n00:02:15,300 --> 00:02:20,950\nI'm happy.\n\n42\n00:02:20,950 --> 00:02:24,952\nSo in terms of ingredients it is made with\negg yolks, milk flour and sugar and it is\n\n43\n00:02:24,952 --> 00:02:26,569\ntime for my first bite here.\n\n44\n00:02:26,569 --> 00:02:30,770\nIt's a pretty simple recipe but it's 'oh so\ngood.'\n\n45\n00:02:30,770 --> 00:02:32,160\nMmmm.\n\n46\n00:02:32,160 --> 00:02:37,030\nOh, that is just amazing.\n\n47\n00:02:37,030 --> 00:02:41,730\nIt's so creamy and love the crunchiness on\nthe outside as well.\n\n48\n00:02:41,730 --> 00:02:42,730\nAnd you're absolutely right.\n\n49\n00:02:42,730 --> 00:02:46,040\nLike this is as freshly baked as it gets.\n\n50\n00:02:46,040 --> 00:02:51,890\nSo like I mentioned earlier this recipe originated\nin the Jerónimos Monastery and this is because\n\n51\n00:02:51,890 --> 00:02:56,500\napparently monasteries and convents used a\nlot of egg whites in order to starch their\n\n52\n00:02:56,500 --> 00:02:57,500\nclothes.\n\n53\n00:02:57,500 --> 00:03:01,950\nDon't ask me how this is done because I've\nnever used egg whites to starch my clothes.\n\n54\n00:03:01,950 --> 00:03:06,060\nBut apparently this meant that they had a\nlot of egg yolks leftover and that is how\n\n55\n00:03:06,060 --> 00:03:11,660\nthey started baking and created this wonderful\nrecipe which was eventually sold to the pastry\n\n56\n00:03:11,660 --> 00:03:13,910\nshop where we picked up our egg tarts.\n\n57\n00:03:13,910 --> 00:03:18,530\nSo we are having the original recipe that\nthe monks came up with here.\n\n58\n00:03:18,530 --> 00:03:21,740\nAnd price point?\n\n59\n00:03:21,740 --> 00:03:24,590\nSo in terms of price point this is about as\nreasonable as it gets.\n\n60\n00:03:24,590 --> 00:03:27,290\nIt was only 1 Euro and 5 cents.\n\n61\n00:03:27,290 --> 00:03:31,560\nAnd if you want to pick one up you can pretty\nmuch go to any bakery in Lisbon or anywhere\n\n62\n00:03:31,560 --> 00:03:32,950\nelse in Portugal.\n\n63\n00:03:32,950 --> 00:03:33,980\nAnd they are addictive.\n\n64\n00:03:33,980 --> 00:03:34,980\nYeah.\n\n65\n00:03:34,980 --> 00:03:36,240\nSo I think you may need to get more than one.\n\n66\n00:03:36,240 --> 00:03:37,620\nBecause we gobbled those up in seconds.\n\n67\n00:03:37,620 --> 00:03:50,230\nI probably could have had about 4 or 5 to\nbe honest.\n\n68\n00:03:50,230 --> 00:03:56,500\nSo it is lunchtime here in Portugal and today\nwe took the ferry over from Lisbon to Cacilhas.\n\n69\n00:03:56,500 --> 00:04:02,069\nAnd this is a great place to eat seafood because\nwe're right by the Tagus River and fresh seafood\n\n70\n00:04:02,069 --> 00:04:04,770\nis available at every single restaurant.\n\n71\n00:04:04,770 --> 00:04:09,450\nSo we found a local little spot, Sam has ordered\nSalmon, and I've ordered halibut.\n\n72\n00:04:09,450 --> 00:04:12,680\nSo we're waiting for that to arrive and then\nwe're going to show you some Portuguese seafood.\n\n73\n00:04:12,680 --> 00:04:26,970\nSo our food \n\n74\n00:04:26,970 --> 00:04:30,470\nhas finally arrived so it is time to take\na tour of the plate.\n\n75\n00:04:30,470 --> 00:04:32,360\nSo have a look here.\n\n76\n00:04:32,360 --> 00:04:39,069\nThis is my halibut cooked on the grill and\nwe've got broccoli, carrots and boiled potatoes\n\n77\n00:04:39,069 --> 00:04:40,949\nwith olive oil on top.\n\n78\n00:04:40,949 --> 00:04:43,379\nIt looks delicious.\n\n79\n00:04:43,379 --> 00:04:53,270\nI'm ready to dig in.\n\n80\n00:04:53,270 --> 00:04:55,249\nMmmm.\n\n81\n00:04:55,249 --> 00:04:58,449\nNice fresh halibut.\n\n82\n00:04:58,449 --> 00:05:01,650\nReally juicy and it is so good with the lemon\nsquirted on top.\n\n83\n00:05:01,650 --> 00:05:04,300\nThat's a really nice light dish.\n\n84\n00:05:04,300 --> 00:05:08,469\nThat's good because I've been snacking all\nmorning so I kind of need a light lunch at\n\n85\n00:05:08,469 --> 00:05:10,590\nthis point.\n\n86\n00:05:10,590 --> 00:05:15,069\nBut look at that it's nice and golden but\nstill juicy in the inside.\n\n87\n00:05:15,069 --> 00:05:16,939\nMmm.\n\n88\n00:05:16,939 --> 00:05:17,939\nReally good selection.\n\n89\n00:05:17,939 --> 00:05:22,590\nAnd I also really like that the food here\nin Portugal, whenever you order fish, it usually\n\n90\n00:05:22,590 --> 00:05:26,130\ncomes with boiled potatoes and lots of veggies\non the side.\n\n91\n00:05:26,130 --> 00:05:31,139\nSo I feel like I'm being healthy and the flavors\nare just enhanced when you pour olive oil\n\n92\n00:05:31,139 --> 00:05:32,139\nover top.\n\n93\n00:05:32,139 --> 00:05:35,770\nIt's just such a simple recipe but it is so\ngood.\n\n94\n00:05:35,770 --> 00:05:37,009\nMmmmhhhmmm.\n\n95\n00:05:37,009 --> 00:05:41,089\nYou seem to have a monster meal right in front\nof you.\n\n96\n00:05:41,089 --> 00:05:42,139\nTell us, what did you get?\n\n97\n00:05:42,139 --> 00:05:43,710\nYeah, I got the salmon steak.\n\n98\n00:05:43,710 --> 00:05:48,139\nAnd if you take a look down here you'll notice\nit is a very thick cut.\n\n99\n00:05:48,139 --> 00:05:53,039\nUm, and I've been having this almost every\nday since I've arrived in Lisbon so this is\n\n100\n00:05:53,039 --> 00:05:56,349\nmy favorite thing to eat in Portugal for sure.\n\n101\n00:05:56,349 --> 00:05:58,169\nI know, it is so good that we can't get sick\nof it.\n\n102\n00:05:58,169 --> 00:06:00,089\nAnd look at the size of that steak.\n\n103\n00:06:00,089 --> 00:06:01,089\nIt's massive.\n\n104\n00:06:01,089 --> 00:06:03,460\nIt almost takes up the whole plate.\n\n105\n00:06:03,460 --> 00:06:08,259\nSo the only difference between our two plates\nis that you had the steamed or boiled vegetables\n\n106\n00:06:08,259 --> 00:06:12,180\nand I have like a little garden salad over\nhere.\n\n107\n00:06:12,180 --> 00:06:13,210\nSo that's nice a healthy.\n\n108\n00:06:13,210 --> 00:06:19,559\nSo that has onions, carrots, a little bit\nof cabbage, lettuce and tomatoes.\n\n109\n00:06:19,559 --> 00:06:24,150\nBut this is the reason I came here and took\nthe ferry across the river.\n\n110\n00:06:24,150 --> 00:06:25,460\nFor fresh fish.\n\n111\n00:06:25,460 --> 00:06:26,460\nFresh fish.\n\n112\n00:06:26,460 --> 00:06:28,930\nThis is my first bite here.\n\n113\n00:06:28,930 --> 00:06:34,580\nOh, it looks like I can see a little bit of\na bone.\n\n114\n00:06:34,580 --> 00:06:35,580\nMmmm.\n\n115\n00:06:35,580 --> 00:06:37,879\nWell, was it worth the ferry ride over?\n\n116\n00:06:37,879 --> 00:06:38,900\nYeah.\n\n117\n00:06:38,900 --> 00:06:40,949\nThat's good.\n\n118\n00:06:40,949 --> 00:06:42,099\nGlad to hear it.\n\n119\n00:06:42,099 --> 00:06:46,159\nSo these are two staple items that you'll\nfind at every Portuguese table.\n\n120\n00:06:46,159 --> 00:06:51,319\nYeah, you're going to find white wine vinegar\nand you're also going to find olive oil.\n\n121\n00:06:51,319 --> 00:06:54,210\nAnd that is also what the fish is cooked with.\n\n122\n00:06:54,210 --> 00:06:55,639\nAnd then it is garnished with a bit of salt.\n\n123\n00:06:55,639 --> 00:06:58,740\nSo really simple ingredients but a really\ndelicious taste.\n\n124\n00:06:58,740 --> 00:07:03,119\nWell, I would say this is a sign of a spectacular\nmeal.\n\n125\n00:07:03,119 --> 00:07:04,180\nNothing left!\n\n126\n00:07:04,180 --> 00:07:06,300\nWe polished that off!\n\n127\n00:07:06,300 --> 00:07:08,310\nWe polished that off.\n\n128\n00:07:08,310 --> 00:07:09,310\nCompletely.\n\n129\n00:07:09,310 --> 00:07:13,759\nWell, we couldn't leave the restaurant without\nhaving dessert because we just love our sweets\n\n130\n00:07:13,759 --> 00:07:14,919\nso much.\n\n131\n00:07:14,919 --> 00:07:17,539\nSo I got something called bolo brigadeiro.\n\n132\n00:07:17,539 --> 00:07:29,210\nAnd it is a chocolate cake with chocolate\nsprinkles and it looks oh so decadent.\n\n133\n00:07:29,210 --> 00:07:30,819\nMmmmm.\n\n134\n00:07:30,819 --> 00:07:34,059\nOh yeah.\n\n135\n00:07:34,059 --> 00:07:39,270\nIt's like a nice and fluffy cake but it is\nalso a little moist.\n\n136\n00:07:39,270 --> 00:07:45,210\nI don't know what they've put in it but it\nis really nice.\n\n137\n00:07:45,210 --> 00:07:46,210\nNot sharing!\n\n138\n00:07:46,210 --> 00:07:48,830\nGo away!\n\n139\n00:07:48,830 --> 00:07:51,139\nLittle Miss Greedy Guts over here.\n\n140\n00:07:51,139 --> 00:07:54,879\nAnd so as not to be left out I got something\nas well.\n\n141\n00:07:54,879 --> 00:07:56,569\nCheck it out down here.\n\n142\n00:07:56,569 --> 00:07:57,669\nFancy!\n\n143\n00:07:57,669 --> 00:07:59,449\nFancy coconut ice cream.\n\n144\n00:07:59,449 --> 00:08:01,919\nIs that a real coconut or is it like plastic?\n\n145\n00:08:01,919 --> 00:08:04,499\nYeah, feels like it let's see.\n\n146\n00:08:04,499 --> 00:08:05,809\nSounds like a coconut.\n\n147\n00:08:05,809 --> 00:08:07,039\nCoconut ice cream.\n\n148\n00:08:07,039 --> 00:08:09,639\nSee if it tastes like one.\n\n149\n00:08:09,639 --> 00:08:12,669\nIs that chocolate in the middle?\n\n150\n00:08:12,669 --> 00:08:15,139\nCould be.\n\n151\n00:08:15,139 --> 00:08:16,370\nMmmm.\n\n152\n00:08:16,370 --> 00:08:18,990\nOh, that is so rich.\n\n153\n00:08:18,990 --> 00:08:21,189\nThat is such rich coconut ice cream.\n\n154\n00:08:21,189 --> 00:08:22,350\nI love it.\n\n155\n00:08:22,350 --> 00:08:25,110\nWell, I have to admit it was a bit of a pricey\nmeal.\n\n156\n00:08:25,110 --> 00:08:31,710\nIt came to about 34 Euros but I think we went\na little bit overboard with the wine and the\n\n157\n00:08:31,710 --> 00:08:35,690\ncoffee and the dessert and I don't know what\nelse we got.\n\n158\n00:08:35,690 --> 00:08:41,370\nSo yeah, if you just got a main and a beverage\nit would come to about 20 to 25 Euros, so\n\n159\n00:08:41,370 --> 00:08:42,500\nsomething to keep in mind.\n\n160\n00:08:42,500 --> 00:08:46,680\nAnd another way you can shave down the price\na little bit more is for someone to order\n\n161\n00:08:46,680 --> 00:08:52,670\na main, like a fish main, and then the other\nperson to order a small soup and a small salad\n\n162\n00:08:52,670 --> 00:09:01,660\nbecause those are about a third of the price\nof an actual fish dish.\n\n163\n00:09:01,660 --> 00:09:08,410\nSo for today's lunch video we're eating one\nitem alone.\n\n164\n00:09:08,410 --> 00:09:14,329\nWe are trying Bacalhau which is dried salted\ncod and this is a fish that is very popular\n\n165\n00:09:14,329 --> 00:09:15,850\nhere in Portugal.\n\n166\n00:09:15,850 --> 00:09:20,072\nNow the cod used to be salted because that\nis the method of preservation that they used\n\n167\n00:09:20,072 --> 00:09:25,980\nbefore refrigerators were widely available\nso that meant fish became really hard and\n\n168\n00:09:25,980 --> 00:09:26,980\nsalted.\n\n169\n00:09:26,980 --> 00:09:31,040\nAnd then once you actually wanted to cook\nit you had to soak it in water just to remove\n\n170\n00:09:31,040 --> 00:09:33,750\na bit of the salt and also soften it again.\n\n171\n00:09:33,750 --> 00:09:36,450\nAnd that is a food tradition that has been\npassed down.\n\n172\n00:09:36,450 --> 00:09:39,250\nSo today we are trying three different items.\n\n173\n00:09:39,250 --> 00:09:41,270\nIf you want to have a look here.\n\n174\n00:09:41,270 --> 00:09:43,329\nAll prepared with cod - Bacalhau.\n\n175\n00:09:43,329 --> 00:09:44,790\nOh la la.\n\n176\n00:09:44,790 --> 00:09:48,811\nWe've only got three things to taste here\nbut apparently there is a saying \"That you\n\n177\n00:09:48,811 --> 00:09:55,980\ncan make Bacalhau 365 days a year using a\ndifferent recipe or a different technique.\"\n\n178\n00:09:55,980 --> 00:10:00,680\nSo since I'm being a gentleman over here I'll\nlet you choose the first of the three to try.\n\n179\n00:10:00,680 --> 00:10:03,699\nWell, I'm going to choose Bolinhos de Bacalhau.\n\n180\n00:10:03,699 --> 00:10:06,199\nAnd we actually have two of those so no problem.\n\n181\n00:10:06,199 --> 00:10:07,910\nWe each get one.\n\n182\n00:10:07,910 --> 00:10:12,450\nSo this is actually a little cake made with\ncod fish.\n\n183\n00:10:12,450 --> 00:10:14,330\nIt's a savory cake not a sweet cake.\n\n184\n00:10:14,330 --> 00:10:21,160\nUm, it is made with mashed potatoes, fish,\nparsley and egg.\n\n185\n00:10:21,160 --> 00:10:23,560\nAnd it is deep-fried.\n\n186\n00:10:23,560 --> 00:10:25,060\nLet me show you the inside.\n\n187\n00:10:25,060 --> 00:10:28,839\nSo you can really see the fiber of the fish\nin there.\n\n188\n00:10:28,839 --> 00:10:29,839\nYeah, you can.\n\n189\n00:10:29,839 --> 00:10:36,459\nIt's been rolled into a little ball so it\nlooks good.\n\n190\n00:10:36,459 --> 00:10:41,510\nThat's a monster bite you took.\n\n191\n00:10:41,510 --> 00:10:42,910\nI'm hungry.\n\n192\n00:10:42,910 --> 00:10:45,010\nThat's quite nice.\n\n193\n00:10:45,010 --> 00:10:50,170\nSo these little fish cakes can actually be\nserved as an appetizer before a big meal but\n\n194\n00:10:50,170 --> 00:10:53,800\nbecause we've been kind of overdoing it with\nthe big restaurant meals today we're having\n\n195\n00:10:53,800 --> 00:10:59,230\nsomething smaller so it is just going to be\na little bit of a snack but I think filling\n\n196\n00:10:59,230 --> 00:11:00,230\nenough.\n\n197\n00:11:00,230 --> 00:11:02,149\nAlright, I'm also quite hungry as well.\n\n198\n00:11:02,149 --> 00:11:06,379\nI went for a really long jog this morning\nand I had a tiny breakfast so I'm ready for\n\n199\n00:11:06,379 --> 00:11:08,960\nmy big bite.\n\n200\n00:11:08,960 --> 00:11:14,839\nHave you ever had a fish cake pasty before?\n\n201\n00:11:14,839 --> 00:11:18,899\nYeah, I have I'm just trying to remember where\nit was.\n\n202\n00:11:18,899 --> 00:11:20,269\nI honestly can't remember.\n\n203\n00:11:20,269 --> 00:11:26,199\nAnd the neat thing about this is that of course\nyou taste the fish but it's not overpowering.\n\n204\n00:11:26,199 --> 00:11:32,300\nIt's definitely like a pastry as well too.\n\n205\n00:11:32,300 --> 00:11:34,500\nSo next up we're trying this.\n\n206\n00:11:34,500 --> 00:11:36,900\nThis is a Portuguese empanada.\n\n207\n00:11:36,900 --> 00:11:40,350\nAnd it is quite different from the ones I've\nhad in Argentina which are usually half moon\n\n208\n00:11:40,350 --> 00:11:41,350\nshaped.\n\n209\n00:11:41,350 --> 00:11:43,100\nThis is more like a little miniature pie.\n\n210\n00:11:43,100 --> 00:11:46,629\nAnd apparently it is stuffed once again with\ncod fish.\n\n211\n00:11:46,629 --> 00:11:49,529\nSo I've never had a cod fish empanada before.\n\n212\n00:11:49,529 --> 00:11:51,300\nLet's see.\n\n213\n00:11:51,300 --> 00:11:53,079\nYeah, that's pretty unique.\n\n214\n00:11:53,079 --> 00:11:54,801\nWhat does it look like inside?\n\n215\n00:11:54,801 --> 00:11:57,269\nHave a look in there.\n\n216\n00:11:57,269 --> 00:12:04,560\nI think there is more than fish in there to\nbe honest.\n\n217\n00:12:04,560 --> 00:12:11,500\nPerhaps potatoes.\n\n218\n00:12:11,500 --> 00:12:17,470\nSo it looks like and tastes like cod fish,\npotatoes and maybe even a little bit of spinach.\n\n219\n00:12:17,470 --> 00:12:18,930\nIt's really nice.\n\n220\n00:12:18,930 --> 00:12:20,990\nAnd last but not least.\n\n221\n00:12:20,990 --> 00:12:25,810\nWell something had to be picked last so let's\ntry this one.\n\n222\n00:12:25,810 --> 00:12:30,420\nSo this is something that we just saw on the\ncounter and like hey that's cod.\n\n223\n00:12:30,420 --> 00:12:32,180\nLet's try it.\n\n224\n00:12:32,180 --> 00:12:33,480\nMmmm.\n\n225\n00:12:33,480 --> 00:12:34,480\nThis is my favorite one.\n\n226\n00:12:34,480 --> 00:12:36,170\nYou know what this one tastes like?\n\n227\n00:12:36,170 --> 00:12:39,660\nIt tastes like cod fish Korean jeon.\n\n228\n00:12:39,660 --> 00:12:41,089\nIt's like the Korean pancakes.\n\n229\n00:12:41,089 --> 00:12:43,360\nIt is really crispy and really tasty.\n\n230\n00:12:43,360 --> 00:12:44,360\nThis is awesome.\n\n231\n00:12:44,360 --> 00:12:45,740\nYou're going to like this one.\n\n232\n00:12:45,740 --> 00:12:48,000\nSo is that battered fish or is it breaded?\n\n233\n00:12:48,000 --> 00:12:49,000\nYeah, it is battered.\n\n234\n00:12:49,000 --> 00:12:50,000\nOr is it just fried?\n\n235\n00:12:50,000 --> 00:12:52,310\nIt's battered and fried and crispy on the\noutside.\n\n236\n00:12:52,310 --> 00:12:58,550\nAlright, so now it is time for a price point\nfor those little snacks made out of Bacalhau.\n\n237\n00:12:58,550 --> 00:13:02,790\nYeah, we picked up those four tasty little\ntreats for 6 Euros total.\n\n238\n00:13:02,790 --> 00:13:06,020\nAnd what was wonderful is that we just took\nthem to this nice little park which is a two\n\n239\n00:13:06,020 --> 00:13:09,440\nminute walk from our Air BNB and enjoyed eating\nthem in the shade.\n\n", "original_filename": "20170213 - Portuguese Cuisine - An introduction to Portuguese food guide.en.srt", "missing_transcript": false} {"id": "69310f417d795a54", "content_hash": "821ec09ac4fb96d2d2e61852e224f0ed2e19b948", "video_id": "pYwQ0-id1Yo", "url": "https://www.youtube.com/watch?v=pYwQ0-id1Yo", "position": 29, "published_at": "2017-02-01T00:00:01Z", "video_date": "2017-02-01", "title": "Visit SPAIN Travel Guide | Best things to do in Spain", "youtube_title": "Visit SPAIN Travel Guide | Best things to do in Spain", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 23755, "tags": "Spain,Spain Travel Guide,Visit Spain,Things to do in Spain,Spain Travel,Best things to do in Spain,Spain guide,Spain itinerary,España turismo,Spain food,Spain attractions,Spain eats,Spanish food,Barcelona,España guia turistica,Madrid,España,Spain tourism,Spain things to do,Spain must see,spain culture,Spain restaurants,Spain trip,Barcelona travel,Toledo,Spanish,Spanish culture,Spain what to do,travel,Spanish restaurants,Madrid travel,food,best of", "tags_list": ["Spain", "Spain Travel Guide", "Visit Spain", "Things to do in Spain", "Spain Travel", "Best things to do in Spain", "Spain guide", "Spain itinerary", "España turismo", "Spain food", "Spain attractions", "Spain eats", "Spanish food", "Barcelona", "España guia turistica", "Madrid", "España", "Spain tourism", "Spain things to do", "Spain must see", "spain culture", "Spain restaurants", "Spain trip", "Barcelona travel", "Toledo", "Spanish", "Spanish culture", "Spain what to do", "travel", "Spanish restaurants", "Madrid travel", "food", "best of"], "text": "So hey guys, this week we are in Costa Brava, Spain and we're going to be taking you on a bit of a food adventure. Can't wait to eat and travel. So it is a beautiful day out. We have blue skies and I think that calls for a sailing trip. Hi! Good morning. Ready to go sailing? Yeah, absolutely. I think I might even going swimming too. Oh ho. Living the life. Living the life. Horn tooting. Much better. Much better. That is a little better. Hahaha. Two, three. So how is the vino blanco Audrey? Delicioso. Salut! So it is lunchtime here on the boat. What are we starting with? Yeah, so we're starting off with an appetizer. We've got mussels and they've been drenched in a little bit of olive oil and there is some garlic and onions so I can't wait to try this. Look at that thing of beauty. I'm just going to go in. These are fresh. Yeah, that is delicious. Like so juicy and so good. So lunch is served and we are having Fideuà on the boat so have a look here. This is a seafood dish and it is made with pasta that is cooked in fish juice and we've also got some prawns. So it is looking tasty. Look at the massive prawns though. I know. My gosh I can't wait to try this. I'm so nice to let you go first. Mmmmm. What a nice husband. That is so good. Wow. It tastes like seafood. Back on the mainland. I'm feeling tanned and sun-kissed. How about you? Yeah, that was awesome. It was so cool just going out in the sun. We've been in cold weather climates for a while and we had an epic meal. Sam's looking like a lobster. I am. I'm getting properly sunburned over here. Adding to the freckle collection. So next up we're at La Vinyeta and this is a winery and a vineyard so we're going to be drinking some wine and doing a little tour and we're rocking some pretty cool hats. It is going to be hard to give this one away you know. So Sam has found a new career here in Costa Brava. What are you going to do? They're putting me to work here. So I'm going to pick grapes and I'm going to try it over here. Alright, so first step we actually have to try the grapes to see if it is sweet enough. Let's make sure it is sweet. Is it ready or is it too sour? No, it is actually really sweet. It is wonderful. Excellent. Let's go for it. So I'm holding it here, I'm clipping here so as not to like slice off a finger. Alright. And into the bucket. Okay, so I'm not actually picking them. I'm just eating them. But don't tell anyone. Shhhh. That sounds like you. You would do something like that. They're nice and sweet. Like they're little grapes. Lots of seeds inside but super sweet. So good. So I'm going to be stomping some grapes this afternoon in order to do so I need my traditional Catalan hat, Catalan scarf. Now I'm ready to do this and we're going barefoot. Quick correction. That was not a scarf. That was a belt. I'm wearing it around my waist. So Sam tell us what are you about to drink? I'm trying the grapes that you stepped on. With my bare feet. Without even. You're not evening paying me to do this. I can't believe I'm willing to do it without being bribed. I'm getting one for you too. What? Let's try it. That's actually really good. Very sweet. Well, I can't think of a better way to finish off this vineyard tour than with wine, cheese and cold cuts. You know what, we earned this. We helped pick grapes, we helped crush them. No, but that was actually an awesome wine tour. Vineyard tour because that is the first time we actually got to do those things before. Yeah. Normally they just have you walk around the property, they talk all about the place but this was more of an experiential kind of thing and I really really appreciated that. Now it is time to taste the wine. Oh, that is awesome. That is real full body red and I've got some cheese to help wash it down. So tonight we are spending the night in a place called la Ferreria and this hotel is like traveling back in time. I'm going to have to give you a little tour quickly. Before we lose daylight. So tonight for dinner we are having fast food and that has nothing to do with hot dogs, hamburgers or french fries. It is basically food that goes straight from the kitchen to your mouth with as little as handling as possible and the spread looks delicious so let's go get started. So this morning we are up very bright and early for something super exciting that I've never done before. Yeah, we're taking a hot air balloon ride and it should be amazing. Like this is something we've never done and we really want to try it out. Yeah, so we're going to be flying over the Pyrenees mountains and it should be spectacular. Let's go. It is happening. Our balloon is almost filled up with hot air. We're going in. And we're going up. Pumped. How are you doing so far? You know what it is surprisingly not so bad. Now it is better. Now it is better. I had a bit of a freak out going up but now it is okay. We're okay now. How you doing Nick? Cheers! Salud! Sam is putting on a brave face for the camera. It is all an act. So we've landed on solid ground and I have to say I've never been so happy to have my two feet back on the ground. What do you think? Sam was a little nervous up there but honestly it was such a peaceful experience. Yeah it was. You don't hear anything and you can just see you know the little towns and villages still asleep so it was pretty cool. I enjoyed it. I'd do it again. I would actually do it again too believe it or not. With a gin and tonic first. Probably. So since we survived our flights and there were no major incidents we get our certificate of completion. It is a pretty cool map. Check it out. I thought that was our captains license to fly it ourselves. No. Gotta earn that one. So this afternoon we're doing a bit of a taste test at el Celler de Can Roca and this is the second highest rated restaurant in the whole world. It should be delicious. So I'm going to have a very unusual cocktail right now. So follow me over here. This looks like chocolate but it is actually grapefruit juice and campari. We have to pick it up very gently so as to not crack the skin. Mmmm. How is that? Bursts in your mouth. It is wonderful. So next up we're going to start the appetizer and this is going to take us a journey around the world. Check this out. I've never seen a meal plated this way. So we have to open this. Fancy. Open up the bow-tie and voila! And there is the world. Look at that. So this afternoon we're going to do a walking tour of Girona and it looks beautiful. It looks really colorful but first up we need to get ice cream because we need our energy for this walk. Okay, so we finally got our ice cream and apparently there is some kind of Game of Thrones reference here. It is called Ma Daurada and that means the golden hand. I don't really watch the show so I'm not sure. Game of Thrones fans please fill us in. I'm sure you'll know. Ta da da. Dun dun dun. Look at that hand. Spin it around. Hello. Hello, hand. Hello. So I'm just going to bite this guys fingers off. It feels kind of weird. Like it really looks like a hand. Hope it doesn't taste like a hand. Mmmmm. Let's see. It is orange inside. Oh wow. Is it fruity? It is kind of like a fruity popsicle. Yeah. Tasty? Mmmm. Blood. Bloody fingers. But it is good. I like it. What is in it? It tastes like mango. Orange and mango Popsicle. That is what we're having today. So this bridge was built by Monsieur Eiffel himself before the Eiffel Tower ever came to be. Ha! Alright, let's go for it. Wait, wait, wait, wait. Are you guys ready? Ready? Yes. Hahaha. Up. Up. Yeah. Yeah, Audrey. Yeah, yeah. Nice. Hahaha. So that is a wrap from beautiful Costa Brava. I have to say we ate like Kings and Queens while we were here. Yeah, and we got a nice taste of the region in terms of all of the travel activities and things you can do as well. Definitely somewhere we'd like to come back and explore more in-depth. Yeah, so we hope you enjoyed this video and if you have any questions about travel in Costa Brava, Spain just leave them in the comments below. See you next time. Hola y bienvenidos a Madrid. This week we are in the Spanish capital and we are going to show you twenty five of the best things to do in the city. We were beyond excited to come and visit Madrid, after all this is a city renowned for its arts, cuisine, and nightlife. With 10 days to spare, we decided to hit up some of the best sights and attractions and film a guide highlighting \"25 things to do in Madrid\". In this video you can expect everything from lively markets and world renowned museums, to beautiful gardens and Spanish dishes. Now let's find out what the Spanish capital is all about! So this morning we are visiting Real Jardín Botánico which are the Royal Botanical Gardens here in Madrid. And it is a beautiful space, shaded, lots of different plants from around the world. And the place is actually massive so I'm going to show you the map so you can get an idea of how many little gardens you can visit. And we've only covered a fraction of it so far. Yep. Palacio Real de Madrid is one of the largest palaces in all of Europe. Technically, this is the official residence of the Spanish Royal Family, however, they choose to live in a smaller and more modest palace in the outskirts of town. The Royal Palace is open to visitors year round. So another thing you can do at the palace here is check out the changing of the guard. We were here at eleven o'clock and that is when it started. So one thing that we keep noticing about our stay here in Madrid is that they love their gardens and their parks. Right now we are visiting a place called Jardines de Sabatini and again it is just a garden that is located behind the Royal Palace. And it is a beautiful place to visit and there is hardly any tourists here. So I recommend you come check it out. So right now we're riding the cable car over Madrid. It is an eleven minute journey. Two and a half kilometers. And I think we're going to get some great views of the city. La Rosaleda is a massive rose garden located in the west end of the city. Every year during the month of May a contest is held to select the most beautiful rose of them all. We missed the contest by a couple of months, but we still enjoyed wandering through the grounds. Meals were a big highlight during our visit to Madrid, especially gazpacho! Okay, so time for the first spoonful of Gazpacho. Oh ho ho baby. Mmmm. That is so good. It is tangy because of the tomato. It is served cold so it is really refreshing. And this one has a lot more ingredients than salmorejo. So I just put in some chopped bell peppers, green and red peppers. It has also got a bit of onions in there. And it was drizzled with olive oil on top. So it is a great combination on a hot summer day. I'm just going to keep enjoying this over here. It is so good. The Prado museum holds one of the best collections of Spanish art. They have works by artists like Francisco de Goya, Diego Velázquez, and El Greco. Admission to the museum is free in the evenings 2 hours before closing, but you'll need few days to cover everything this museum has to offer. So at the moment we're visiting Parque del Buen Retiro which is one of the biggest parks in the city. And we're just taking a little break in the shade because summer in Madrid feels like someone has turned on the blow-dryer and they're just blowing it all over your body. It is like a wall of hot air hitting you in the face. So, we rest and cool down people. Parque del Buen Retiro is a massive park in Madrid. It has beautiful boulevards for strolling, a large pond where you can rent row boats, and plazas with trees that will make you feel like you've stumbled into Alice in Wonderland. One attraction you shouldn't miss when visiting Parque del Retiro is the Crystal Palace. It's a beautiful building that streams in natural sunlight, and on occasion they host contemporary art exhibitions. Palacio de Velázquez is also located in the same park. It has red-brick-and-tile architecture, and inside you'll fine temporary exhibitions organized through the Reina Sofía museum. So if you're in Madrid during the summer months you can check out this book fair which is located just behind the Botanical Gardens. Cuesta de Moyano is a little hill lined with book stands and you can pick up literature ranging from philosophy to fantasy, all for a couple of Euros. We couldn't come to the capital and not try Spain's national dish: paella. Okay so your mixed Paella has arrived. Tell us about it. Yeah, the paella is finally here. So the mixed paella has a whole bunch of different things. Let's take a look down at it. So you can see that there is chicken, we've got shrimp, we've got other kinds of seafood, we've got peas. Let's take the first bite here. This is my favorite Spanish food. The thing I like about it so much is that you have all of these different ingredients and it just has such a flavorful sauce on top of the rice. It is just so good. Well, we certainly polished that off. So now let's talk about the price. Yeah, that was nice and filling. So in terms of price it can vary widely. In more expensive, kind of like gourmet restaurants that really specialize in it, we've seen it go up to thirty or thirty five Euros. We've never actually ate somewhere like that. The place we went to was eleven Euros and we thought it was a really good value. We're both really full now. And I've also seen it as an appetizer in some smaller types of restaurants. And you can expect to maybe pay seven or eight Euros for that. So next up we've going to visit the Temple of Debod. Which is an ancient Egyptian Temple that is here in Madrid. And now it wasn't stolen by the Spaniards. It was actually given as a gift because they were building a dam in Egypt in the same area where the temple used to be located. And it was at risk of flooding. So it was given as a gift in order to preserve it. And it is actually a really popular place to watch the sunset and there is lots of people hanging out here so we're going to show you a bit of that. Here we are visiting the home of Real Madrid football club. Easily one of the most famous teams in the world, not just in Spain. And we're going to take a little walk around outside. And you have a new hat to represent. I just did buy one of these. Santiago Bernabéu Stadium is home to the Real Madrid Futbol Club. This is one of the most popular football teams in the world with a huge fan base. So another thing to do in Madrid is actually go out and experience the nightlife. So tonight we're out having a nice little drink. I've got Tinto de Verano. Sam's got Sangria and I do have to warn you the nightlife in Madrid does get started pretty late. We're out right now at like nine thirty and that is super early. Normally people get together past midnight and things keeps going until like four or five in the morning. So, you've been warned. So what have been your first impressions of Madrid's night life? Pulsating, in a word. Hahaha. Recently, we were out with friends and we didn't get back home until about four thirty or five in the morning. Definitely a night to remember. The San Miguel Market is the place to come if you want to sample a wide array of Spanish dishes all under one roof. You'll find everything ranging from seafood to meats and sausages, as well as glasses of sangria and tinto de verano. Plaza Mayor is Madrid's central square and it is lined with little cafes and restaurants. It's a nice place to enjoy a cup of coffee and do a bit of people watching, but you will pay a lot more than you would elsewhere in the city. So it is breakfast time here in Madrid. We've just rolled out of bed at 10 am which is a bit unusual. But we're here at a local cafe and we're going to have a traditional Spanish breakfast. So we have ordered a hot chocolate with churros and porras. So we're going to show you what those are like in just a few minutes. And what are you having? I'm actually having the proper churros. Which is a deep-fried dough. And what I've found interesting is when I've had this in Canada it is more of a dessert but over here in Spain it is a breakfast. And it is a very popular breakfast item. So let's dip that right into the chocolate. Show us how it is done. Break off a piece here. And that hot chocolate is as thick as it gets. It must have some kind of special ingredients that make it especially thick and rich. It is like mud. It is like chocolate sludge. Wow. Let me just say, I could get very used to having this as my normal breakfast. It is that good. So what I find unique about the Spanish churro is the shape. When we had these in South America they were usually like long little strips. And also there is no filling in these. I still haven't come across any Spanish churros that have filings. Whereas in South America they were stuffed with chocolate, vanilla pudding, dulce de leche. So that is another difference. Now let's dip this. Oh la la. This is so good. It is like a wishbone. Puerta del Sol means Gate of the Sun and it is one of the busiest spots in Madrid. It's a great spot to do a bit of shopping, catch a street performance, and then grab a quick bite. La Almudena is a catholic church which sits directly across from the Royal Palace. The church is open to visitors free of charge, but a small donation is suggested to upkeep the building. Right now we're visiting the Oriental Plaza, which is right by the palace. It is a nice kind of scenic area to walk. And you can see all kinds of plants from Asia. So it is time for another breakfast here in Madrid. Today we are having the madrileño which is the local breakfast that everybody likes to eat in the city. And if you look down here you'll be able to see this is Tortilla. Which is a potato and egg type of dish. So it is kind of like a potato and egg omelette. And it is delicious. It comes with a side of bread. And I can't wait to dig in. Oh la la. It is so good. So good. This is your favorite breakfast. It really is. I've been eating it daily. And on my birthday I had it for breakfast, lunch and dinner. That is how much I like it. The Queen Sofia museum focuses on 20th-century art. It forms part of the Golden Triangle of Art, which also includes the Prado and the Thyssen. You can also visit Thyssen-Bornemisza, an art museum in the city that was once the second largest private collection in the world. Final thoughts on your time in Madrid. Well, I really enjoyed the city. And I really found that it is super walk-able. We were here for 10 days and we hardly had to take the metro at all. We just took the bus once when we were visiting the stadium but the rest of the time we were able to walk wherever we needed to go. And also I think it is a great city for art lovers. There are so many galleries and museums to check out. And a lot of them are free in the evening. So keep that in mind. And now it is your turn. What did you think of Madrid? You know what? I absolutely loved Madrid. It is a city that just really clicked with me. We have a lot of friends that are living here long term and prior to coming here I had no idea like why would someone want to come to Madrid? Now I totally get it. I love the culture, I love the food, I love the nightlife. Everything is really cheap. I go to the grocery store and I can get a one liter thing of wine for just over a Euro. It is just a really affordable fun city to be in. And it is somewhere I hope I have a chance to come back to again soon. And that is a wrap of our time in Madrid! We had a splendid time and were truly sad to say goodbye to the city, but that just means we'll have to come back again. If you have any travel tips for Madrid, feel free to share those in the comments below. And once again, for more city guides and travel videos, be sure to subscribe to our channel! This week we are exploring another Spanish city. We are in Barcelona and this video is going to highlight 25 things to do here. Barcelona! After a few days in the Spanish capital, we headed over to Catalunya to see what this popular seaside city has to offer. We ended up discovering an eclectic mix of funky architecture, distinct neighbourhoods, and stretches of golden beaches. It was vibrant, it was stylish, and it was addicting. Here's a look at what we got up to during our visit to this world class city: It wouldn't be a proper visit to Barcelona without going to the beach at least once, so first things first, we headed down to Barceloneta Beach, which is popular with locals and travelers who don't want to trek out too far in search of waves and sandy shores. The sun was out, the water was inviting, and the beach was packed. Chilling like a villain. I hope the door is planning to close soon because we are about to take off. Here we go. Oh ho ho. Next up we took the cable car to Montjuïc for a look at the city from above. It was a brief journey, but it gave us a great perspective of how spread out Barcelona really is. So we just finished riding the cable car. And now we have arrived on top of Montjuic. Which is a hill located in Barcelona. You get some great views of the city and they also have a lot of different attractions here. So first up we're going to visit Castell de Monjuic which is an old fortress here atop the city. So we've got our tickets. Let's go in. Over the years the Castell de Montjuïc has played many roles including military fortress, prison, and now, a museum. Seriously guys, you've got to come here early in the day. There are sections of this place that we have all to ourselves. Park Güell is not your average park. This outdoor space was designed by Antoni Gaudi, and as such, it makes you feel like you've tumbled down the rabbit hole and suddenly set foot in the world of Alice in Wonderland. Inside the park you can admire the serpentine mosaic benches, a colonnaded pathway that seems to attract lots of performers, and a colourful salamander made of broken tiles. So up next we are going to visit one of the most iconic churches in all of Barcelona. This is Sagrada Familia and it was designed by Antoni Gaudí. And this church has actually been under construction for decades. I remember I visited about 8 years ago and it was still under construction. There was drywall everywhere and bags of concrete. And that hasn't changed. You can still see the cranes in the background so we're going to show you that in a second. Right now we're visiting Barcelona football club. One of the most famous teams in the world. And I just picked up a hat. And let me tell you that is the most crazy team store I've ever seen. Right now it is the off-season, so unfortunately we can't watch a football game but there are stadium tours. And if you want to get merchandise you get into that fan store because it is absolutely packed. So next up we're about to enter Mercat de la Boqueria which is one of the most popular markets in the whole city. And you can get food to go or maybe some fresh produce, some healthy juices. So we're going to take a walk through. Whether you want to enjoy some tapas or pick up some fresh produce to take away, this market is not short of options. La Rambla is probably the busiest street in the whole city. This tree-lined, pedestrian only boulevard, stretches for 1.2 kilometres and is packed with street performers, food vendors, and pop-up souvenir shops. If there's one thing to love about seaside cities, it's that they always have lively boardwalks, and Barcelona proved to be no different. There were joggers, skateboarders, bikers, and rollerbladers. And if you needed a break in the shade, there were lots of benches where you could kick back, relax, and enjoy the views of the marina. As you head down the boardwalk, you can also swing by the Museum of Catalan History which seeks to make Catalan history more accessible to the public. So this morning we are exploring the neighborhood of Barri Gotic. This is a pretty cool area because they have a lot of narrow little lanes, courtyards, plazas. So you can just go and explore without much of a plan and see what you stumble upon. The Gothic Quarter truly is a beautiful neighborhood to wander on foot. The twisting lanes can make it seem a bit confusing, but you never know what you're going to discover around each bend. While wandering around the Gothic neighborhood you can check out the Gothic market. It has a lot of different antiques and flea market types of items. In the neighbourhood you'll also find Barcelona Cathedral, which is a Gothic cathedral that was constructed between the 13th and 15th centuries. Santa Maria del Pi is another nearby church. Artists like to set up shop in the square right outside the church, so you can also browse some of the artwork on your way out. Like a lot of European cities Barcelona also has a triumphal arch. And what is cool about this place is that it is a really open space and you can see a lot of people just walking around. It is kind of a good place to just hang out and have a leisurely stroll. Casa Batllo is one of Gaudi's architectural masterpieces. The facade is covered in beautiful mosaics, and the balconies have a skeletal quality that also make you feel like you're going to a masked ball. Casa Mila, also known as La Pedrera is another work by Gaudi. The building has an organic and curvy exterior, and unique twisting chimneys with human characteristics. Gaudi gets a lot of the attention in this city, however, Barcelona was home to many other influential architects including Josep Puig i Cadafalch who designed several local buildings including Casa Les Punxes. If you find yourself in Montjuic, you can also consider visiting one of the parks and botanical gardens found on the hill. We chose the lesser known Laribal Gardens, and it was a nice little retreat. The idea for the Miro Foundation came from Miro himself, who wanted to create a space where young artists could experiment with contemporary art. Just a few streets down, you'll find the National Art Museum of Catalonia (MNAC for short), which showcases a mix of church paintings and Catalan art from the 19th and 20th centuries. Then just down the steps from the museum you'll find the Magic Fountain of Montjuïc. We made the mistake of visiting in the daytime, but it's at night when it really shines in a colourful display of lights. Also, if you're planning to be in Barcelona for a while, you can consider signing up for their bike sharing system which makes it super easy to get around the city. Wax museums have popped up all over the world, and in Barcelona's you can pose next to Spanish celebrities and royalty. The Palace of Catalan Music is a concert hall where you can catch performances that range from classical to Catalan song. Definitely one for the music lovers. It is kind of hard to believe our time in Barcelona has expired. So final thoughts. Well, it was a really fun city to visit. Great architecture, really nice beaches. It is very lively especially at night. The only downfall is that we were here in the middle of summer so it was super hot and super crowded and sometimes that made it a little bit difficult to enjoy. Especially at midday or in the mid-afternoon. So keep that in mind. Maybe consider visiting in the springtime, fall, winter. Well, so what did you think of the city? It is definitely a fun city. We had a lot of fun going to the beaches. One thing that is really different about this city compared to some other European cities though is that it is really spread out. In order for us to visit all of these different attractions we had to chunk them together into groups to visit them day by day. Overall, it was a decent city. It didn't quite click with me the same way that Madrid did. But that is just personal preference I suppose. And that is a wrap for Barcelona! Our 5 days in the city flew by, and while this guide didn't cover everything, we hope we were able to give you a feel of what this fun seaside city has to offer. As always, if you have any suggestions of things to do around town, feel free to add them in the comments below. And if you want to catch our latest travel videos, don't forget to hit subscribe! Well Hello, So today is July 23rd. Which means it is my birthday! So Sam and I are going to take a little day trip. We've been staying in Madrid but Toledo is only thirty minutes away by train. So we're going to head out and have some birthday adventures in a new city. We've arrived and it is a beautiful train station. Time to get the birthday girl some lunch. Yes. So we decided to walk into the city which was maybe a mistake considering it is almost forty degrees out. We should have just grabbed a taxi but at least they have these escalators that help you reach the summit of the center of the old town I guess. So yeah, it is nice being in the shade and not having to climb stairs. It is kind of funny because just outside of the escalators are these old ruins. So you have something very modern and then you have the ruins right beside it. Yeah, quite the contrast. So we made it to the top. And this is our reward. Check out these views. Birthday girl, what is your starter? Alright, so we found a nice little restaurant and I've ordered Gazpacho which is a cold tomato soup with onions, peppers and cucumbers. But you can't see any of that because it looks like they've just liquefied it and turned it into a bit of a cream. But let's try it. Mmmmm. Refreshing? That is so refreshing on a day like today. And it is a little bit tart and tangy which I really like. I could drink this out of a glass it is so good. And what is your entree? I'm trying something I've never tried before. It is called Migas de Pastor. And if you look down here it has got meat, it has got some kind of breadcrumbs here and it also has veggies. I think these maybe peppers. Let's take a bite with the meat and the breadcrumbs. How is it? It's really good. I think that is a piece of like chorizo meat. Nice! Spicy! And what does the birthday gal have? So I'm having a type of Tortilla which is basically potatoes and egg. Kind of like an omelette style meal. This also has ham in it. And I've got some pork right underneath. They've soaked it in ketchup which I'm not a huge fan of. But it is alright. I actually had this for breakfast today and that was a little bit better. So I see your main dish has arrived. You know what, this is actually my favorite Spanish dish that I've tried since I've been to Spain. It is called Paella. Take a look down here. We're going to be doing a bit more of a dedicated video to this soon but for now you can basically know that it is a mixed type of rice with seafood and vegetables. Alright, let's take a bite of that. So good. It's got a really rich and kind of creamy sauce. I just absolutely love this. And over here in Spain wine is like water. I had a choice between water and wine so I got my own bottle. I think I made the right decision. Aren't you glad we got about a thirty minute break in between our main course and dessert? What do you have? I am having flan. And I don't really know how to describe this dessert except to say that it is popular in South America and in Spain. And your Mom makes a really good flan. Yes, and the brown stuff you see it is kind of like caramelized sugar but I really can't explain the dessert itself because I have no idea what it is made with even though I've eaten it my whole life. That's good. Alright, and I have one of my all-time favorites. Arroz con leche. This is a rice pudding and unlike you I can explain what is in it. There is milk, there is rice and there is cinnamon. And you know who makes a good rice pudding - my Mom too. Let's take a bite. I'll stir that cinnamon around a bit. It's really good. It is really creamy. I can tell they've used like maybe even a cream instead of a milk. Nice. And lots of sugar and cinnamon. So is it served hot or cold here? Ah, cold. Nice. So we are now visiting the Alcázar, which is the one building that dominates the city skyline. And they also have a really cool military museum. And normally I wouldn't be into that but because it is so hot outside it has actually been really nice being indoors with AC. Just learning a bit of the history by force. I'm beginning to realize that Spain is more of a winter destination. All we've been doing since we've come here is sweating like pigs. So we are hiding indoors again. We found a little corner store with lots of fans and Popsicles. So trying to cool down here people. So I think that is about all we can handle for today. So cooling off yet again with ice cream cones this time. And now we're going to head back to the train station and try to get back to Madrid a little bit earlier than planned.", "text_with_breaks": "So hey guys, this week we are in Costa Brava,\nSpain and we're going to be taking you on\n\na bit of a food adventure.\n\nCan't wait to eat and travel.\n\nSo it is a beautiful day out.\n\nWe have blue skies and I think that calls\nfor a sailing trip.\n\nHi!\n\nGood morning.\n\nReady to go sailing?\n\nYeah, absolutely.\n\nI think I might even going swimming too.\n\nOh ho.\n\nLiving the life.\n\nLiving the life.\n\nHorn tooting.\n\nMuch better.\n\nMuch better.\n\nThat is a little better.\n\nHahaha.\n\nTwo, three.\n\nSo how is the vino blanco Audrey?\n\nDelicioso.\n\nSalut!\n\nSo it is lunchtime here on the boat.\n\nWhat are we starting with?\n\nYeah, so we're starting off with an appetizer.\n\nWe've got mussels and they've been drenched\nin a little bit of olive oil and there is\n\nsome garlic and onions so I can't wait to\ntry this.\n\nLook at that thing of beauty.\n\nI'm just going to go in.\n\nThese are fresh.\n\nYeah, that is delicious.\n\nLike so juicy and so good.\n\nSo lunch is served and we are having Fideuà\non the boat so have a look here.\n\nThis is a seafood dish and it is made with\npasta that is cooked in fish juice and we've\n\nalso got some prawns.\n\nSo it is looking tasty.\n\nLook at the massive prawns though.\n\nI know.\n\nMy gosh I can't wait to try this.\n\nI'm so nice to let you go first.\n\nMmmmm.\n\nWhat a nice husband.\n\nThat is so good.\n\nWow.\n\nIt tastes like seafood.\n\nBack on the mainland.\n\nI'm feeling tanned and sun-kissed.\n\nHow about you?\n\nYeah, that was awesome.\n\nIt was so cool just going out in the sun.\n\nWe've been in cold weather climates for a\nwhile and we had an epic meal.\n\nSam's looking like a lobster.\n\nI am.\n\nI'm getting properly sunburned over here.\n\nAdding to the freckle collection.\n\nSo next up we're at La Vinyeta and this is\na winery and a vineyard so we're going to\n\nbe drinking some wine and doing a little tour\nand we're rocking some pretty cool hats.\n\nIt is going to be hard to give this one away\nyou know.\n\nSo Sam has found a new career here in Costa\nBrava.\n\nWhat are you going to do?\n\nThey're putting me to work here.\n\nSo I'm going to pick grapes and I'm going\nto try it over here.\n\nAlright, so first step we actually have to\ntry the grapes to see if it is sweet enough.\n\nLet's make sure it is sweet.\n\nIs it ready or is it too sour?\n\nNo, it is actually really sweet.\n\nIt is wonderful.\n\nExcellent.\n\nLet's go for it.\n\nSo I'm holding it here, I'm clipping here\nso as not to like slice off a finger.\n\nAlright.\n\nAnd into the bucket.\n\nOkay, so I'm not actually picking them.\n\nI'm just eating them.\n\nBut don't tell anyone.\n\nShhhh.\n\nThat sounds like you.\n\nYou would do something like that.\n\nThey're nice and sweet.\n\nLike they're little grapes.\n\nLots of seeds inside but super sweet.\n\nSo good.\n\nSo I'm going to be stomping some grapes this\nafternoon in order to do so I need my traditional\n\nCatalan hat, Catalan scarf.\n\nNow I'm ready to do this and we're going barefoot.\n\nQuick correction.\n\nThat was not a scarf.\n\nThat was a belt.\n\nI'm wearing it around my waist.\n\nSo Sam tell us what are you about to drink?\n\nI'm trying the grapes that you stepped on.\n\nWith my bare feet.\n\nWithout even.\n\nYou're not evening paying me to do this.\n\nI can't believe I'm willing to do it without\nbeing bribed.\n\nI'm getting one for you too.\n\nWhat?\n\nLet's try it.\n\nThat's actually really good.\n\nVery sweet.\n\nWell, I can't think of a better way to finish\noff this vineyard tour than with wine, cheese\n\nand cold cuts.\n\nYou know what, we earned this.\n\nWe helped pick grapes, we helped crush them.\n\nNo, but that was actually an awesome wine\ntour.\n\nVineyard tour because that is the first time\nwe actually got to do those things before.\n\nYeah.\n\nNormally they just have you walk around the\nproperty, they talk all about the place but\n\nthis was more of an experiential kind of thing\nand I really really appreciated that.\n\nNow it is time to taste the wine.\n\nOh, that is awesome.\n\nThat is real full body red and I've got some\ncheese to help wash it down.\n\nSo tonight we are spending the night in a\nplace called la Ferreria and this hotel is\n\nlike traveling back in time.\n\nI'm going to have to give you a little tour\nquickly.\n\nBefore we lose daylight.\n\nSo tonight for dinner we are having fast food\nand that has nothing to do with hot dogs,\n\nhamburgers or french fries.\n\nIt is basically food that goes straight from\nthe kitchen to your mouth with as little as\n\nhandling as possible and the spread looks\ndelicious so let's go get started.\n\nSo this morning we are up very bright and\nearly for something super exciting that I've\n\nnever done before.\n\nYeah, we're taking a hot air balloon ride\nand it should be amazing.\n\nLike this is something we've never done and\nwe really want to try it out.\n\nYeah, so we're going to be flying over the\nPyrenees mountains and it should be spectacular.\n\nLet's go.\n\nIt is happening.\n\nOur balloon is almost filled up with hot air.\n\nWe're going in.\n\nAnd we're going up.\n\nPumped.\n\nHow are you doing so far?\n\nYou know what it is surprisingly not so bad.\n\nNow it is better.\n\nNow it is better.\n\nI had a bit of a freak out going up but now\nit is okay.\n\nWe're okay now.\n\nHow you doing Nick?\n\nCheers!\n\nSalud!\n\nSam is putting on a brave face for the camera.\n\nIt is all an act.\n\nSo we've landed on solid ground and I have\nto say I've never been so happy to have my\n\ntwo feet back on the ground.\n\nWhat do you think?\n\nSam was a little nervous up there but honestly\nit was such a peaceful experience.\n\nYeah it was.\n\nYou don't hear anything and you can just see\nyou know the little towns and villages still\n\nasleep so it was pretty cool.\n\nI enjoyed it.\n\nI'd do it again.\n\nI would actually do it again too believe it\nor not.\n\nWith a gin and tonic first.\n\nProbably.\n\nSo since we survived our flights and there\nwere no major incidents we get our certificate\n\nof completion.\n\nIt is a pretty cool map.\n\nCheck it out.\n\nI thought that was our captains license to\nfly it ourselves.\n\nNo.\n\nGotta earn that one.\n\nSo this afternoon we're doing a bit of a taste\ntest at el Celler de Can Roca and this is\n\nthe second highest rated restaurant in the\nwhole world.\n\nIt should be delicious.\n\nSo I'm going to have a very unusual cocktail\nright now.\n\nSo follow me over here.\n\nThis looks like chocolate but it is actually\ngrapefruit juice and campari.\n\nWe have to pick it up very gently so as to\nnot crack the skin.\n\nMmmm.\n\nHow is that?\n\nBursts in your mouth.\n\nIt is wonderful.\n\nSo next up we're going to start the appetizer\nand this is going to take us a journey around\n\nthe world.\n\nCheck this out.\n\nI've never seen a meal plated this way.\n\nSo we have to open this.\n\nFancy.\n\nOpen up the bow-tie and voila!\n\nAnd there is the world.\n\nLook at that.\n\nSo this afternoon we're going to do a walking\ntour of Girona and it looks beautiful.\n\nIt looks really colorful but first up we need\nto get ice cream because we need our energy\n\nfor this walk.\n\nOkay, so we finally got our ice cream and\napparently there is some kind of Game of Thrones\n\nreference here.\n\nIt is called Ma Daurada and that means the\ngolden hand.\n\nI don't really watch the show so I'm not sure.\n\nGame of Thrones fans please fill us in.\n\nI'm sure you'll know.\n\nTa da da.\n\nDun dun dun.\n\nLook at that hand.\n\nSpin it around.\n\nHello.\n\nHello, hand.\n\nHello.\n\nSo I'm just going to bite this guys fingers\noff.\n\nIt feels kind of weird.\n\nLike it really looks like a hand.\n\nHope it doesn't taste like a hand.\n\nMmmmm.\n\nLet's see.\n\nIt is orange inside.\n\nOh wow.\n\nIs it fruity?\n\nIt is kind of like a fruity popsicle.\n\nYeah.\n\nTasty?\n\nMmmm.\n\nBlood.\n\nBloody fingers.\n\nBut it is good.\n\nI like it.\n\nWhat is in it?\n\nIt tastes like mango.\n\nOrange and mango Popsicle.\n\nThat is what we're having today.\n\nSo this bridge was built by Monsieur Eiffel\nhimself before the Eiffel Tower ever came\n\nto be.\n\nHa!\n\nAlright, let's go for it.\n\nWait, wait, wait, wait.\n\nAre you guys ready?\n\nReady?\n\nYes.\n\nHahaha.\n\nUp.\n\nUp.\n\nYeah.\n\nYeah, Audrey.\n\nYeah, yeah.\n\nNice.\n\nHahaha.\n\nSo that is a wrap from beautiful Costa Brava.\n\nI have to say we ate like Kings and Queens\nwhile we were here.\n\nYeah, and we got a nice taste of the region\nin terms of all of the travel activities and\n\nthings you can do as well.\n\nDefinitely somewhere we'd like to come back\nand explore more in-depth.\n\nYeah, so we hope you enjoyed this video and\nif you have any questions about travel in\n\nCosta Brava, Spain just leave them in the\ncomments below.\n\nSee you next time.\n\nHola y bienvenidos a Madrid.\n\nThis week we are in the Spanish capital and\nwe are going to show you twenty five of the\n\nbest things to do in the city.\n\nWe were beyond excited to come and visit Madrid,\nafter all this is a city renowned for its\n\narts, cuisine, and nightlife.\n\nWith 10 days to spare, we decided to hit up\nsome of the best sights and attractions and\n\nfilm a guide highlighting \"25 things to do\nin Madrid\".\n\nIn this video you can expect everything from\nlively markets and world renowned museums,\n\nto beautiful gardens and Spanish dishes.\n\nNow let's find out what the Spanish capital\nis all about!\n\nSo this morning we are visiting Real Jardín\nBotánico which are the Royal Botanical Gardens\n\nhere in Madrid.\n\nAnd it is a beautiful space, shaded, lots\nof different plants from around the world.\n\nAnd the place is actually massive so I'm going\nto show you the map so you can get an idea\n\nof how many little gardens you can visit.\n\nAnd we've only covered a fraction of it so\nfar.\n\nYep.\n\nPalacio Real de Madrid is one of the largest\npalaces in all of Europe.\n\nTechnically, this is the official residence\nof the Spanish Royal Family, however, they\n\nchoose to live in a smaller and more modest\npalace in the outskirts of town.\n\nThe Royal Palace is open to visitors year\nround.\n\nSo another thing you can do at the palace\nhere is check out the changing of the guard.\n\nWe were here at eleven o'clock and that is\nwhen it started.\n\nSo one thing that we keep noticing about our\nstay here in Madrid is that they love their\n\ngardens and their parks.\n\nRight now we are visiting a place called Jardines\nde Sabatini and again it is just a garden\n\nthat is located behind the Royal Palace.\n\nAnd it is a beautiful place to visit and there\nis hardly any tourists here.\n\nSo I recommend you come check it out.\n\nSo right now we're riding the cable car over\nMadrid.\n\nIt is an eleven minute journey.\n\nTwo and a half kilometers.\n\nAnd I think we're going to get some great\nviews of the city.\n\nLa Rosaleda is a massive rose garden located\nin the west end of the city.\n\nEvery year during the month of May a contest\nis held to select the most beautiful rose\n\nof them all.\n\nWe missed the contest by a couple of months,\nbut we still enjoyed wandering through the\n\ngrounds.\n\nMeals were a big highlight during our visit\nto Madrid, especially gazpacho!\n\nOkay, so time for the first spoonful of Gazpacho.\n\nOh ho ho baby.\n\nMmmm.\n\nThat is so good.\n\nIt is tangy because of the tomato.\n\nIt is served cold so it is really refreshing.\n\nAnd this one has a lot more ingredients than\nsalmorejo.\n\nSo I just put in some chopped bell peppers,\ngreen and red peppers.\n\nIt has also got a bit of onions in there.\n\nAnd it was drizzled with olive oil on top.\n\nSo it is a great combination on a hot summer\nday.\n\nI'm just going to keep enjoying this over\nhere.\n\nIt is so good.\n\nThe Prado museum holds one of the best collections\nof Spanish art.\n\nThey have works by artists like Francisco\nde Goya, Diego Velázquez, and El Greco.\n\nAdmission to the museum is free in the evenings\n2 hours before closing, but you'll need few\n\ndays to cover everything this museum has to\noffer.\n\nSo at the moment we're visiting Parque del\nBuen Retiro which is one of the biggest parks\n\nin the city.\n\nAnd we're just taking a little break in the\nshade because summer in Madrid feels like\n\nsomeone has turned on the blow-dryer and they're\njust blowing it all over your body.\n\nIt is like a wall of hot air hitting you in\nthe face.\n\nSo, we rest and cool down people.\n\nParque del Buen Retiro is a massive park in\nMadrid.\n\nIt has beautiful boulevards for strolling,\na large pond where you can rent row boats,\n\nand plazas with trees that will make you feel\nlike you've stumbled into Alice in Wonderland.\n\nOne attraction you shouldn't miss when visiting\nParque del Retiro is the Crystal Palace.\n\nIt's a beautiful building that streams in\nnatural sunlight, and on occasion they host\n\ncontemporary art exhibitions.\n\nPalacio de Velázquez is also located in the\nsame park.\n\nIt has red-brick-and-tile architecture, and\ninside you'll fine temporary exhibitions organized\n\nthrough the Reina Sofía museum.\n\nSo if you're in Madrid during the summer months\nyou can check out this book fair which is\n\nlocated just behind the Botanical Gardens.\n\nCuesta de Moyano is a little hill lined with\nbook stands and you can pick up literature\n\nranging from philosophy to fantasy, all for\na couple of Euros.\n\nWe couldn't come to the capital and not try\nSpain's national dish: paella.\n\nOkay so your mixed Paella has arrived.\n\nTell us about it.\n\nYeah, the paella is finally here.\n\nSo the mixed paella has a whole bunch of different\nthings.\n\nLet's take a look down at it.\n\nSo you can see that there is chicken, we've\ngot shrimp, we've got other kinds of seafood,\n\nwe've got peas.\n\nLet's take the first bite here.\n\nThis is my favorite Spanish food.\n\nThe thing I like about it so much is that\nyou have all of these different ingredients\n\nand it just has such a flavorful sauce on\ntop of the rice.\n\nIt is just so good.\n\nWell, we certainly polished that off.\n\nSo now let's talk about the price.\n\nYeah, that was nice and filling.\n\nSo in terms of price it can vary widely.\n\nIn more expensive, kind of like gourmet restaurants\nthat really specialize in it, we've seen it\n\ngo up to thirty or thirty five Euros.\n\nWe've never actually ate somewhere like that.\n\nThe place we went to was eleven Euros and\nwe thought it was a really good value.\n\nWe're both really full now.\n\nAnd I've also seen it as an appetizer in some\nsmaller types of restaurants.\n\nAnd you can expect to maybe pay seven or eight\nEuros for that.\n\nSo next up we've going to visit the Temple\nof Debod.\n\nWhich is an ancient Egyptian Temple that is\nhere in Madrid.\n\nAnd now it wasn't stolen by the Spaniards.\n\nIt was actually given as a gift because they\nwere building a dam in Egypt in the same area\n\nwhere the temple used to be located.\n\nAnd it was at risk of flooding.\n\nSo it was given as a gift in order to preserve\nit.\n\nAnd it is actually a really popular place\nto watch the sunset and there is lots of people\n\nhanging out here so we're going to show you\na bit of that.\n\nHere we are visiting the home of Real Madrid\nfootball club.\n\nEasily one of the most famous teams in the\nworld, not just in Spain.\n\nAnd we're going to take a little walk around\noutside.\n\nAnd you have a new hat to represent.\n\nI just did buy one of these.\n\nSantiago Bernabéu Stadium is home to the\nReal Madrid Futbol Club.\n\nThis is one of the most popular football teams\nin the world with a huge fan base.\n\nSo another thing to do in Madrid is actually\ngo out and experience the nightlife.\n\nSo tonight we're out having a nice little\ndrink.\n\nI've got Tinto de Verano.\n\nSam's got Sangria and I do have to warn you\nthe nightlife in Madrid does get started pretty\n\nlate.\n\nWe're out right now at like nine thirty and\nthat is super early.\n\nNormally people get together past midnight\nand things keeps going until like four or\n\nfive in the morning.\n\nSo, you've been warned.\n\nSo what have been your first impressions of\nMadrid's night life?\n\nPulsating, in a word.\n\nHahaha.\n\nRecently, we were out with friends and we\ndidn't get back home until about four thirty\n\nor five in the morning.\n\nDefinitely a night to remember.\n\nThe San Miguel Market is the place to come\nif you want to sample a wide array of Spanish\n\ndishes all under one roof.\n\nYou'll find everything ranging from seafood\nto meats and sausages, as well as glasses\n\nof sangria and tinto de verano.\n\nPlaza Mayor is Madrid's central square and\nit is lined with little cafes and restaurants.\n\nIt's a nice place to enjoy a cup of coffee\nand do a bit of people watching, but you will\n\npay a lot more than you would elsewhere in\nthe city.\n\nSo it is breakfast time here in Madrid.\n\nWe've just rolled out of bed at 10 am which\nis a bit unusual.\n\nBut we're here at a local cafe and we're going\nto have a traditional Spanish breakfast.\n\nSo we have ordered a hot chocolate with churros\nand porras.\n\nSo we're going to show you what those are\nlike in just a few minutes.\n\nAnd what are you having?\n\nI'm actually having the proper churros.\n\nWhich is a deep-fried dough.\n\nAnd what I've found interesting is when I've\nhad this in Canada it is more of a dessert\n\nbut over here in Spain it is a breakfast.\n\nAnd it is a very popular breakfast item.\n\nSo let's dip that right into the chocolate.\n\nShow us how it is done.\n\nBreak off a piece here.\n\nAnd that hot chocolate is as thick as it gets.\n\nIt must have some kind of special ingredients\nthat make it especially thick and rich.\n\nIt is like mud.\n\nIt is like chocolate sludge.\n\nWow.\n\nLet me just say, I could get very used to\nhaving this as my normal breakfast.\n\nIt is that good.\n\nSo what I find unique about the Spanish churro\nis the shape.\n\nWhen we had these in South America they were\nusually like long little strips.\n\nAnd also there is no filling in these.\n\nI still haven't come across any Spanish churros\nthat have filings.\n\nWhereas in South America they were stuffed\nwith chocolate, vanilla pudding, dulce de\n\nleche.\n\nSo that is another difference.\n\nNow let's dip this.\n\nOh la la.\n\nThis is so good.\n\nIt is like a wishbone.\n\nPuerta del Sol means Gate of the Sun and it\nis one of the busiest spots in Madrid.\n\nIt's a great spot to do a bit of shopping,\ncatch a street performance, and then grab\n\na quick bite.\n\nLa Almudena is a catholic church which sits\ndirectly across from the Royal Palace.\n\nThe church is open to visitors free of charge,\nbut a small donation is suggested to upkeep\n\nthe building.\n\nRight now we're visiting the Oriental Plaza,\nwhich is right by the palace.\n\nIt is a nice kind of scenic area to walk.\n\nAnd you can see all kinds of plants from Asia.\n\nSo it is time for another breakfast here in\nMadrid.\n\nToday we are having the madrileño which is\nthe local breakfast that everybody likes to\n\neat in the city.\n\nAnd if you look down here you'll be able to\nsee this is Tortilla.\n\nWhich is a potato and egg type of dish.\n\nSo it is kind of like a potato and egg omelette.\n\nAnd it is delicious.\n\nIt comes with a side of bread.\n\nAnd I can't wait to dig in.\n\nOh la la.\n\nIt is so good.\n\nSo good.\n\nThis is your favorite breakfast.\n\nIt really is.\n\nI've been eating it daily.\n\nAnd on my birthday I had it for breakfast,\nlunch and dinner.\n\nThat is how much I like it.\n\nThe Queen Sofia museum focuses on 20th-century\nart.\n\nIt forms part of the Golden Triangle of Art,\nwhich also includes the Prado and the Thyssen.\n\nYou can also visit Thyssen-Bornemisza, an\nart museum in the city that was once the second\n\nlargest private collection in the world.\n\nFinal thoughts on your time in Madrid.\n\nWell, I really enjoyed the city.\n\nAnd I really found that it is super walk-able.\n\nWe were here for 10 days and we hardly had\nto take the metro at all.\n\nWe just took the bus once when we were visiting\nthe stadium but the rest of the time we were\n\nable to walk wherever we needed to go.\n\nAnd also I think it is a great city for art\nlovers.\n\nThere are so many galleries and museums to\ncheck out.\n\nAnd a lot of them are free in the evening.\n\nSo keep that in mind.\n\nAnd now it is your turn.\n\nWhat did you think of Madrid?\n\nYou know what?\n\nI absolutely loved Madrid.\n\nIt is a city that just really clicked with\nme.\n\nWe have a lot of friends that are living here\nlong term and prior to coming here I had no\n\nidea like why would someone want to come to\nMadrid?\n\nNow I totally get it.\n\nI love the culture, I love the food, I love\nthe nightlife.\n\nEverything is really cheap.\n\nI go to the grocery store and I can get a\none liter thing of wine for just over a Euro.\n\nIt is just a really affordable fun city to\nbe in.\n\nAnd it is somewhere I hope I have a chance\nto come back to again soon.\n\nAnd that is a wrap of our time in Madrid!\n\nWe had a splendid time and were truly sad\nto say goodbye to the city, but that just\n\nmeans we'll have to come back again.\n\nIf you have any travel tips for Madrid, feel\nfree to share those in the comments below.\n\nAnd once again, for more city guides and travel\nvideos, be sure to subscribe to our channel!\n\nThis week we are exploring another Spanish\ncity.\n\nWe are in Barcelona and this video is going\nto highlight 25 things to do here.\n\nBarcelona!\n\nAfter a few days in the Spanish capital, we\nheaded over to Catalunya to see what this\n\npopular seaside city has to offer.\n\nWe ended up discovering an eclectic mix of\nfunky architecture, distinct neighbourhoods,\n\nand stretches of golden beaches.\n\nIt was vibrant, it was stylish, and it was\naddicting.\n\nHere's a look at what we got up to during\nour visit to this world class city:\n\nIt wouldn't be a proper visit to Barcelona\nwithout going to the beach at least once,\n\nso first things first, we headed down to Barceloneta\nBeach, which is popular with locals and travelers\n\nwho don't want to trek out too far in search\nof waves and sandy shores.\n\nThe sun was out, the water was inviting, and\nthe beach was packed.\n\nChilling like a villain.\n\nI hope the door is planning to close soon\nbecause we are about to take off.\n\nHere we go.\n\nOh ho ho.\n\nNext up we took the cable car to Montjuïc\nfor a look at the city from above.\n\nIt was a brief journey, but it gave us a great\nperspective of how spread out Barcelona really\n\nis.\n\nSo we just finished riding the cable car.\n\nAnd now we have arrived on top of Montjuic.\n\nWhich is a hill located in Barcelona.\n\nYou get some great views of the city and they\nalso have a lot of different attractions here.\n\nSo first up we're going to visit Castell de\nMonjuic which is an old fortress here atop\n\nthe city.\n\nSo we've got our tickets.\n\nLet's go in.\n\nOver the years the Castell de Montjuïc has\nplayed many roles including military fortress,\n\nprison, and now, a museum.\n\nSeriously guys, you've got to come here early\nin the day.\n\nThere are sections of this place that we have\nall to ourselves.\n\nPark Güell is not your average park.\n\nThis outdoor space was designed by Antoni\nGaudi, and as such, it makes you feel like\n\nyou've tumbled down the rabbit hole and suddenly\nset foot in the world of Alice in Wonderland.\n\nInside the park you can admire the serpentine\nmosaic benches, a colonnaded pathway that\n\nseems to attract lots of performers, and a\ncolourful salamander made of broken tiles.\n\nSo up next we are going to visit one of the\nmost iconic churches in all of Barcelona.\n\nThis is Sagrada Familia and it was designed\nby Antoni Gaudí.\n\nAnd this church has actually been under construction\nfor decades.\n\nI remember I visited about 8 years ago and\nit was still under construction.\n\nThere was drywall everywhere and bags of concrete.\n\nAnd that hasn't changed.\n\nYou can still see the cranes in the background\nso we're going to show you that in a second.\n\nRight now we're visiting Barcelona football\nclub.\n\nOne of the most famous teams in the world.\n\nAnd I just picked up a hat.\n\nAnd let me tell you that is the most crazy\nteam store I've ever seen.\n\nRight now it is the off-season, so unfortunately\nwe can't watch a football game but there are\n\nstadium tours.\n\nAnd if you want to get merchandise you get\ninto that fan store because it is absolutely\n\npacked.\n\nSo next up we're about to enter Mercat de\nla Boqueria which is one of the most popular\n\nmarkets in the whole city.\n\nAnd you can get food to go or maybe some fresh\nproduce, some healthy juices.\n\nSo we're going to take a walk through.\n\nWhether you want to enjoy some tapas or pick\nup some fresh produce to take away, this market\n\nis not short of options.\n\nLa Rambla is probably the busiest street in\nthe whole city.\n\nThis tree-lined, pedestrian only boulevard,\nstretches for 1.2 kilometres and is packed\n\nwith street performers, food vendors, and\npop-up souvenir shops.\n\nIf there's one thing to love about seaside\ncities, it's that they always have lively\n\nboardwalks, and Barcelona proved to be no\ndifferent.\n\nThere were joggers, skateboarders, bikers,\nand rollerbladers.\n\nAnd if you needed a break in the shade, there\nwere lots of benches where you could kick\n\nback, relax, and enjoy the views of the marina.\n\nAs you head down the boardwalk, you can also\nswing by the Museum of Catalan History which\n\nseeks to make Catalan history more accessible\nto the public.\n\nSo this morning we are exploring the neighborhood\nof Barri Gotic.\n\nThis is a pretty cool area because they have\na lot of narrow little lanes, courtyards,\n\nplazas.\n\nSo you can just go and explore without much\nof a plan and see what you stumble upon.\n\nThe Gothic Quarter truly is a beautiful neighborhood\nto wander on foot.\n\nThe twisting lanes can make it seem a bit\nconfusing, but you never know what you're\n\ngoing to discover around each bend.\n\nWhile wandering around the Gothic neighborhood\nyou can check out the Gothic market.\n\nIt has a lot of different antiques and flea\nmarket types of items.\n\nIn the neighbourhood you'll also find Barcelona\nCathedral, which is a Gothic cathedral that\n\nwas constructed between the 13th and 15th\ncenturies.\n\nSanta Maria del Pi is another nearby church.\n\nArtists like to set up shop in the square\nright outside the church, so you can also\n\nbrowse some of the artwork on your way out.\n\nLike a lot of European cities Barcelona also\nhas a triumphal arch.\n\nAnd what is cool about this place is that\nit is a really open space and you can see\n\na lot of people just walking around.\n\nIt is kind of a good place to just hang out\nand have a leisurely stroll.\n\nCasa Batllo is one of Gaudi's architectural\nmasterpieces.\n\nThe facade is covered in beautiful mosaics,\nand the balconies have a skeletal quality\n\nthat also make you feel like you're going\nto a masked ball.\n\nCasa Mila, also known as La Pedrera is another\nwork by Gaudi.\n\nThe building has an organic and curvy exterior,\nand unique twisting chimneys with human characteristics.\n\nGaudi gets a lot of the attention in this\ncity, however, Barcelona was home to many\n\nother influential architects including Josep\nPuig i Cadafalch who designed several local\n\nbuildings including Casa Les Punxes.\n\nIf you find yourself in Montjuic, you can\nalso consider visiting one of the parks and\n\nbotanical gardens found on the hill.\n\nWe chose the lesser known Laribal Gardens,\nand it was a nice little retreat.\n\nThe idea for the Miro Foundation came from\nMiro himself, who wanted to create a space\n\nwhere young artists could experiment with\ncontemporary art.\n\nJust a few streets down, you'll find the National\nArt Museum of Catalonia (MNAC for short),\n\nwhich showcases a mix of church paintings\nand Catalan art from the 19th and 20th centuries.\n\nThen just down the steps from the museum you'll\nfind the Magic Fountain of Montjuïc.\n\nWe made the mistake of visiting in the daytime,\nbut it's at night when it really shines in\n\na colourful display of lights.\n\nAlso, if you're planning to be in Barcelona\nfor a while, you can consider signing up for\n\ntheir bike sharing system which makes it super\neasy to get around the city.\n\nWax museums have popped up all over the world,\nand in Barcelona's you can pose next to Spanish\n\ncelebrities and royalty.\n\nThe Palace of Catalan Music is a concert hall\nwhere you can catch performances that range\n\nfrom classical to Catalan song.\n\nDefinitely one for the music lovers.\n\nIt is kind of hard to believe our time in\nBarcelona has expired.\n\nSo final thoughts.\n\nWell, it was a really fun city to visit.\n\nGreat architecture, really nice beaches.\n\nIt is very lively especially at night.\n\nThe only downfall is that we were here in\nthe middle of summer so it was super hot and\n\nsuper crowded and sometimes that made it a\nlittle bit difficult to enjoy.\n\nEspecially at midday or in the mid-afternoon.\n\nSo keep that in mind.\n\nMaybe consider visiting in the springtime,\nfall, winter.\n\nWell, so what did you think of the city?\n\nIt is definitely a fun city.\n\nWe had a lot of fun going to the beaches.\n\nOne thing that is really different about this\ncity compared to some other European cities\n\nthough is that it is really spread out.\n\nIn order for us to visit all of these different\nattractions we had to chunk them together\n\ninto groups to visit them day by day.\n\nOverall, it was a decent city.\n\nIt didn't quite click with me the same way\nthat Madrid did.\n\nBut that is just personal preference I suppose.\n\nAnd that is a wrap for Barcelona!\n\nOur 5 days in the city flew by, and while\nthis guide didn't cover everything, we hope\n\nwe were able to give you a feel of what this\nfun seaside city has to offer.\n\nAs always, if you have any suggestions of\nthings to do around town, feel free to add\n\nthem in the comments below.\n\nAnd if you want to catch our latest travel\nvideos, don't forget to hit subscribe!\n\nWell Hello,\n\nSo today is July 23rd.\n\nWhich means it is my birthday!\n\nSo Sam and I are going to take a little day\ntrip.\n\nWe've been staying in Madrid but Toledo is\nonly thirty minutes away by train.\n\nSo we're going to head out and have some birthday\nadventures in a new city.\n\nWe've arrived and it is a beautiful train\nstation.\n\nTime to get the birthday girl some lunch.\n\nYes.\n\nSo we decided to walk into the city which\nwas maybe a mistake considering it is almost\n\nforty degrees out.\n\nWe should have just grabbed a taxi but at\nleast they have these escalators that help\n\nyou reach the summit of the center of the\nold town I guess.\n\nSo yeah, it is nice being in the shade and\nnot having to climb stairs.\n\nIt is kind of funny because just outside of\nthe escalators are these old ruins.\n\nSo you have something very modern and then\nyou have the ruins right beside it.\n\nYeah, quite the contrast.\n\nSo we made it to the top.\n\nAnd this is our reward.\n\nCheck out these views.\n\nBirthday girl, what is your starter?\n\nAlright, so we found a nice little restaurant\nand I've ordered Gazpacho which is a cold\n\ntomato soup with onions, peppers and cucumbers.\n\nBut you can't see any of that because it looks\nlike they've just liquefied it and turned\n\nit into a bit of a cream.\n\nBut let's try it.\n\nMmmmm.\n\nRefreshing?\n\nThat is so refreshing on a day like today.\n\nAnd it is a little bit tart and tangy which\nI really like.\n\nI could drink this out of a glass it is so\ngood.\n\nAnd what is your entree?\n\nI'm trying something I've never tried before.\n\nIt is called Migas de Pastor.\n\nAnd if you look down here it has got meat,\nit has got some kind of breadcrumbs here and\n\nit also has veggies.\n\nI think these maybe peppers.\n\nLet's take a bite with the meat and the breadcrumbs.\n\nHow is it?\n\nIt's really good.\n\nI think that is a piece of like chorizo meat.\n\nNice!\n\nSpicy!\n\nAnd what does the birthday gal have?\n\nSo I'm having a type of Tortilla which is\nbasically potatoes and egg.\n\nKind of like an omelette style meal.\n\nThis also has ham in it.\n\nAnd I've got some pork right underneath.\n\nThey've soaked it in ketchup which I'm not\na huge fan of.\n\nBut it is alright.\n\nI actually had this for breakfast today and\nthat was a little bit better.\n\nSo I see your main dish has arrived.\n\nYou know what, this is actually my favorite\nSpanish dish that I've tried since I've been\n\nto Spain.\n\nIt is called Paella.\n\nTake a look down here.\n\nWe're going to be doing a bit more of a dedicated\nvideo to this soon but for now you can basically\n\nknow that it is a mixed type of rice with\nseafood and vegetables.\n\nAlright, let's take a bite of that.\n\nSo good.\n\nIt's got a really rich and kind of creamy\nsauce.\n\nI just absolutely love this.\n\nAnd over here in Spain wine is like water.\n\nI had a choice between water and wine so I\ngot my own bottle.\n\nI think I made the right decision.\n\nAren't you glad we got about a thirty minute\nbreak in between our main course and dessert?\n\nWhat do you have?\n\nI am having flan.\n\nAnd I don't really know how to describe this\ndessert except to say that it is popular in\n\nSouth America and in Spain.\n\nAnd your Mom makes a really good flan.\n\nYes, and the brown stuff you see it is kind\nof like caramelized sugar but I really can't\n\nexplain the dessert itself because I have\nno idea what it is made with even though I've\n\neaten it my whole life.\n\nThat's good.\n\nAlright, and I have one of my all-time favorites.\n\nArroz con leche.\n\nThis is a rice pudding and unlike you I can\nexplain what is in it.\n\nThere is milk, there is rice and there is\ncinnamon.\n\nAnd you know who makes a good rice pudding\n- my Mom too.\n\nLet's take a bite.\n\nI'll stir that cinnamon around a bit.\n\nIt's really good.\n\nIt is really creamy.\n\nI can tell they've used like maybe even a\ncream instead of a milk.\n\nNice.\n\nAnd lots of sugar and cinnamon.\n\nSo is it served hot or cold here?\n\nAh, cold.\n\nNice.\n\nSo we are now visiting the Alcázar, which\nis the one building that dominates the city\n\nskyline.\n\nAnd they also have a really cool military\nmuseum.\n\nAnd normally I wouldn't be into that but because\nit is so hot outside it has actually been\n\nreally nice being indoors with AC.\n\nJust learning a bit of the history by force.\n\nI'm beginning to realize that Spain is more\nof a winter destination.\n\nAll we've been doing since we've come here\nis sweating like pigs.\n\nSo we are hiding indoors again.\n\nWe found a little corner store with lots of\nfans and Popsicles.\n\nSo trying to cool down here people.\n\nSo I think that is about all we can handle\nfor today.\n\nSo cooling off yet again with ice cream cones\nthis time.\n\nAnd now we're going to head back to the train\nstation and try to get back to Madrid a little\n\nbit earlier than planned.", "srt": "1\n00:00:00,149 --> 00:00:04,420\nSo hey guys, this week we are in Costa Brava,\nSpain and we're going to be taking you on\n\n2\n00:00:04,420 --> 00:00:06,140\na bit of a food adventure.\n\n3\n00:00:06,140 --> 00:00:14,480\nCan't wait to eat and travel.\n\n4\n00:00:14,480 --> 00:00:23,240\nSo it is a beautiful day out.\n\n5\n00:00:23,240 --> 00:00:26,480\nWe have blue skies and I think that calls\nfor a sailing trip.\n\n6\n00:00:26,480 --> 00:00:27,480\nHi!\n\n7\n00:00:27,480 --> 00:00:28,480\nGood morning.\n\n8\n00:00:28,480 --> 00:00:29,529\nReady to go sailing?\n\n9\n00:00:29,529 --> 00:00:30,529\nYeah, absolutely.\n\n10\n00:00:30,529 --> 00:00:31,999\nI think I might even going swimming too.\n\n11\n00:00:31,999 --> 00:00:33,250\nOh ho.\n\n12\n00:00:33,250 --> 00:00:35,430\nLiving the life.\n\n13\n00:00:35,430 --> 00:00:41,010\nLiving the life.\n\n14\n00:00:41,010 --> 00:00:44,740\nHorn tooting.\n\n15\n00:00:44,740 --> 00:00:48,460\nMuch better.\n\n16\n00:00:48,460 --> 00:00:52,180\nMuch better.\n\n17\n00:00:52,180 --> 00:01:01,870\nThat is a little better.\n\n18\n00:01:01,870 --> 00:01:07,120\nHahaha.\n\n19\n00:01:07,120 --> 00:01:17,650\nTwo, three.\n\n20\n00:01:17,650 --> 00:01:23,670\nSo how is the vino blanco Audrey?\n\n21\n00:01:23,670 --> 00:01:28,440\nDelicioso.\n\n22\n00:01:28,440 --> 00:01:33,220\nSalut!\n\n23\n00:01:33,220 --> 00:01:35,290\nSo it is lunchtime here on the boat.\n\n24\n00:01:35,290 --> 00:01:36,290\nWhat are we starting with?\n\n25\n00:01:36,290 --> 00:01:38,360\nYeah, so we're starting off with an appetizer.\n\n26\n00:01:38,360 --> 00:01:43,400\nWe've got mussels and they've been drenched\nin a little bit of olive oil and there is\n\n27\n00:01:43,400 --> 00:01:46,410\nsome garlic and onions so I can't wait to\ntry this.\n\n28\n00:01:46,410 --> 00:01:48,520\nLook at that thing of beauty.\n\n29\n00:01:48,520 --> 00:01:52,850\nI'm just going to go in.\n\n30\n00:01:52,850 --> 00:01:55,010\nThese are fresh.\n\n31\n00:01:55,010 --> 00:01:57,900\nYeah, that is delicious.\n\n32\n00:01:57,900 --> 00:02:00,229\nLike so juicy and so good.\n\n33\n00:02:00,229 --> 00:02:04,720\nSo lunch is served and we are having Fideuà\non the boat so have a look here.\n\n34\n00:02:04,720 --> 00:02:10,450\nThis is a seafood dish and it is made with\npasta that is cooked in fish juice and we've\n\n35\n00:02:10,450 --> 00:02:11,450\nalso got some prawns.\n\n36\n00:02:11,450 --> 00:02:12,450\nSo it is looking tasty.\n\n37\n00:02:12,450 --> 00:02:14,230\nLook at the massive prawns though.\n\n38\n00:02:14,230 --> 00:02:15,230\nI know.\n\n39\n00:02:15,230 --> 00:02:16,680\nMy gosh I can't wait to try this.\n\n40\n00:02:16,680 --> 00:02:18,980\nI'm so nice to let you go first.\n\n41\n00:02:18,980 --> 00:02:19,980\nMmmmm.\n\n42\n00:02:19,980 --> 00:02:23,530\nWhat a nice husband.\n\n43\n00:02:23,530 --> 00:02:35,439\nThat is so good.\n\n44\n00:02:35,439 --> 00:02:38,419\nWow.\n\n45\n00:02:38,419 --> 00:02:50,340\nIt tastes like seafood.\n\n46\n00:02:50,340 --> 00:02:51,549\nBack on the mainland.\n\n47\n00:02:51,549 --> 00:02:53,180\nI'm feeling tanned and sun-kissed.\n\n48\n00:02:53,180 --> 00:02:54,269\nHow about you?\n\n49\n00:02:54,269 --> 00:02:55,730\nYeah, that was awesome.\n\n50\n00:02:55,730 --> 00:02:57,799\nIt was so cool just going out in the sun.\n\n51\n00:02:57,799 --> 00:03:01,599\nWe've been in cold weather climates for a\nwhile and we had an epic meal.\n\n52\n00:03:01,599 --> 00:03:03,140\nSam's looking like a lobster.\n\n53\n00:03:03,140 --> 00:03:04,140\nI am.\n\n54\n00:03:04,140 --> 00:03:06,249\nI'm getting properly sunburned over here.\n\n55\n00:03:06,249 --> 00:03:18,029\nAdding to the freckle collection.\n\n56\n00:03:18,029 --> 00:03:22,859\nSo next up we're at La Vinyeta and this is\na winery and a vineyard so we're going to\n\n57\n00:03:22,859 --> 00:03:26,900\nbe drinking some wine and doing a little tour\nand we're rocking some pretty cool hats.\n\n58\n00:03:26,900 --> 00:03:47,019\nIt is going to be hard to give this one away\nyou know.\n\n59\n00:03:47,019 --> 00:03:50,519\nSo Sam has found a new career here in Costa\nBrava.\n\n60\n00:03:50,519 --> 00:03:51,629\nWhat are you going to do?\n\n61\n00:03:51,629 --> 00:03:52,779\nThey're putting me to work here.\n\n62\n00:03:52,779 --> 00:03:56,999\nSo I'm going to pick grapes and I'm going\nto try it over here.\n\n63\n00:03:56,999 --> 00:04:02,980\nAlright, so first step we actually have to\ntry the grapes to see if it is sweet enough.\n\n64\n00:04:02,980 --> 00:04:06,129\nLet's make sure it is sweet.\n\n65\n00:04:06,129 --> 00:04:08,760\nIs it ready or is it too sour?\n\n66\n00:04:08,760 --> 00:04:10,670\nNo, it is actually really sweet.\n\n67\n00:04:10,670 --> 00:04:11,670\nIt is wonderful.\n\n68\n00:04:11,670 --> 00:04:12,670\nExcellent.\n\n69\n00:04:12,670 --> 00:04:13,670\nLet's go for it.\n\n70\n00:04:13,670 --> 00:04:19,280\nSo I'm holding it here, I'm clipping here\nso as not to like slice off a finger.\n\n71\n00:04:19,280 --> 00:04:20,280\nAlright.\n\n72\n00:04:20,280 --> 00:04:24,130\nAnd into the bucket.\n\n73\n00:04:24,130 --> 00:04:26,940\nOkay, so I'm not actually picking them.\n\n74\n00:04:26,940 --> 00:04:28,389\nI'm just eating them.\n\n75\n00:04:28,389 --> 00:04:29,830\nBut don't tell anyone.\n\n76\n00:04:29,830 --> 00:04:30,830\nShhhh.\n\n77\n00:04:30,830 --> 00:04:31,830\nThat sounds like you.\n\n78\n00:04:31,830 --> 00:04:32,830\nYou would do something like that.\n\n79\n00:04:32,830 --> 00:04:34,030\nThey're nice and sweet.\n\n80\n00:04:34,030 --> 00:04:37,069\nLike they're little grapes.\n\n81\n00:04:37,069 --> 00:04:44,229\nLots of seeds inside but super sweet.\n\n82\n00:04:44,229 --> 00:04:49,050\nSo good.\n\n83\n00:04:49,050 --> 00:04:56,669\nSo I'm going to be stomping some grapes this\nafternoon in order to do so I need my traditional\n\n84\n00:04:56,669 --> 00:04:59,139\nCatalan hat, Catalan scarf.\n\n85\n00:04:59,139 --> 00:05:01,870\nNow I'm ready to do this and we're going barefoot.\n\n86\n00:05:01,870 --> 00:05:02,870\nQuick correction.\n\n87\n00:05:02,870 --> 00:05:04,550\nThat was not a scarf.\n\n88\n00:05:04,550 --> 00:05:10,310\nThat was a belt.\n\n89\n00:05:10,310 --> 00:05:42,659\nI'm wearing it around my waist.\n\n90\n00:05:42,659 --> 00:05:44,819\nSo Sam tell us what are you about to drink?\n\n91\n00:05:44,819 --> 00:05:48,990\nI'm trying the grapes that you stepped on.\n\n92\n00:05:48,990 --> 00:05:51,210\nWith my bare feet.\n\n93\n00:05:51,210 --> 00:05:52,330\nWithout even.\n\n94\n00:05:52,330 --> 00:05:53,330\nYou're not evening paying me to do this.\n\n95\n00:05:53,330 --> 00:05:54,410\nI can't believe I'm willing to do it without\nbeing bribed.\n\n96\n00:05:54,410 --> 00:05:57,069\nI'm getting one for you too.\n\n97\n00:05:57,069 --> 00:05:59,030\nWhat?\n\n98\n00:05:59,030 --> 00:06:04,909\nLet's try it.\n\n99\n00:06:04,909 --> 00:06:12,759\nThat's actually really good.\n\n100\n00:06:12,759 --> 00:06:16,680\nVery sweet.\n\n101\n00:06:16,680 --> 00:06:24,190\nWell, I can't think of a better way to finish\noff this vineyard tour than with wine, cheese\n\n102\n00:06:24,190 --> 00:06:25,229\nand cold cuts.\n\n103\n00:06:25,229 --> 00:06:27,319\nYou know what, we earned this.\n\n104\n00:06:27,319 --> 00:06:28,930\nWe helped pick grapes, we helped crush them.\n\n105\n00:06:28,930 --> 00:06:29,930\nNo, but that was actually an awesome wine\ntour.\n\n106\n00:06:29,930 --> 00:06:34,669\nVineyard tour because that is the first time\nwe actually got to do those things before.\n\n107\n00:06:34,669 --> 00:06:35,669\nYeah.\n\n108\n00:06:35,669 --> 00:06:40,050\nNormally they just have you walk around the\nproperty, they talk all about the place but\n\n109\n00:06:40,050 --> 00:06:44,340\nthis was more of an experiential kind of thing\nand I really really appreciated that.\n\n110\n00:06:44,340 --> 00:06:47,080\nNow it is time to taste the wine.\n\n111\n00:06:47,080 --> 00:06:49,180\nOh, that is awesome.\n\n112\n00:06:49,180 --> 00:06:58,960\nThat is real full body red and I've got some\ncheese to help wash it down.\n\n113\n00:06:58,960 --> 00:07:03,920\nSo tonight we are spending the night in a\nplace called la Ferreria and this hotel is\n\n114\n00:07:03,920 --> 00:07:05,060\nlike traveling back in time.\n\n115\n00:07:05,060 --> 00:07:09,969\nI'm going to have to give you a little tour\nquickly.\n\n116\n00:07:09,969 --> 00:07:23,250\nBefore we lose daylight.\n\n117\n00:07:23,250 --> 00:07:27,909\nSo tonight for dinner we are having fast food\nand that has nothing to do with hot dogs,\n\n118\n00:07:27,909 --> 00:07:29,759\nhamburgers or french fries.\n\n119\n00:07:29,759 --> 00:07:34,800\nIt is basically food that goes straight from\nthe kitchen to your mouth with as little as\n\n120\n00:07:34,800 --> 00:08:05,770\nhandling as possible and the spread looks\ndelicious so let's go get started.\n\n121\n00:08:05,770 --> 00:08:10,479\nSo this morning we are up very bright and\nearly for something super exciting that I've\n\n122\n00:08:10,479 --> 00:08:11,939\nnever done before.\n\n123\n00:08:11,939 --> 00:08:16,240\nYeah, we're taking a hot air balloon ride\nand it should be amazing.\n\n124\n00:08:16,240 --> 00:08:19,270\nLike this is something we've never done and\nwe really want to try it out.\n\n125\n00:08:19,270 --> 00:08:24,340\nYeah, so we're going to be flying over the\nPyrenees mountains and it should be spectacular.\n\n126\n00:08:24,340 --> 00:08:28,039\nLet's go.\n\n127\n00:08:28,039 --> 00:08:33,590\nIt is happening.\n\n128\n00:08:33,590 --> 00:08:38,910\nOur balloon is almost filled up with hot air.\n\n129\n00:08:38,910 --> 00:08:39,910\nWe're going in.\n\n130\n00:08:39,910 --> 00:08:40,910\nAnd we're going up.\n\n131\n00:08:40,910 --> 00:08:41,910\nPumped.\n\n132\n00:08:41,910 --> 00:08:49,020\nHow are you doing so far?\n\n133\n00:08:49,020 --> 00:09:04,010\nYou know what it is surprisingly not so bad.\n\n134\n00:09:04,010 --> 00:09:05,010\nNow it is better.\n\n135\n00:09:05,010 --> 00:09:06,010\nNow it is better.\n\n136\n00:09:06,010 --> 00:09:10,780\nI had a bit of a freak out going up but now\nit is okay.\n\n137\n00:09:10,780 --> 00:09:11,780\nWe're okay now.\n\n138\n00:09:11,780 --> 00:09:16,000\nHow you doing Nick?\n\n139\n00:09:16,000 --> 00:09:17,990\nCheers!\n\n140\n00:09:17,990 --> 00:09:19,970\nSalud!\n\n141\n00:09:19,970 --> 00:09:30,440\nSam is putting on a brave face for the camera.\n\n142\n00:09:30,440 --> 00:09:37,200\nIt is all an act.\n\n143\n00:09:37,200 --> 00:09:41,950\nSo we've landed on solid ground and I have\nto say I've never been so happy to have my\n\n144\n00:09:41,950 --> 00:09:43,110\ntwo feet back on the ground.\n\n145\n00:09:43,110 --> 00:09:44,110\nWhat do you think?\n\n146\n00:09:44,110 --> 00:09:48,060\nSam was a little nervous up there but honestly\nit was such a peaceful experience.\n\n147\n00:09:48,060 --> 00:09:49,060\nYeah it was.\n\n148\n00:09:49,060 --> 00:09:53,310\nYou don't hear anything and you can just see\nyou know the little towns and villages still\n\n149\n00:09:53,310 --> 00:09:54,310\nasleep so it was pretty cool.\n\n150\n00:09:54,310 --> 00:09:55,310\nI enjoyed it.\n\n151\n00:09:55,310 --> 00:09:56,310\nI'd do it again.\n\n152\n00:09:56,310 --> 00:09:58,910\nI would actually do it again too believe it\nor not.\n\n153\n00:09:58,910 --> 00:10:00,410\nWith a gin and tonic first.\n\n154\n00:10:00,410 --> 00:10:01,410\nProbably.\n\n155\n00:10:01,410 --> 00:10:06,630\nSo since we survived our flights and there\nwere no major incidents we get our certificate\n\n156\n00:10:06,630 --> 00:10:07,780\nof completion.\n\n157\n00:10:07,780 --> 00:10:09,360\nIt is a pretty cool map.\n\n158\n00:10:09,360 --> 00:10:10,360\nCheck it out.\n\n159\n00:10:10,360 --> 00:10:14,130\nI thought that was our captains license to\nfly it ourselves.\n\n160\n00:10:14,130 --> 00:10:15,130\nNo.\n\n161\n00:10:15,130 --> 00:10:16,260\nGotta earn that one.\n\n162\n00:10:16,260 --> 00:10:21,270\nSo this afternoon we're doing a bit of a taste\ntest at el Celler de Can Roca and this is\n\n163\n00:10:21,270 --> 00:10:24,720\nthe second highest rated restaurant in the\nwhole world.\n\n164\n00:10:24,720 --> 00:10:26,390\nIt should be delicious.\n\n165\n00:10:26,390 --> 00:10:29,760\nSo I'm going to have a very unusual cocktail\nright now.\n\n166\n00:10:29,760 --> 00:10:31,840\nSo follow me over here.\n\n167\n00:10:31,840 --> 00:10:36,190\nThis looks like chocolate but it is actually\ngrapefruit juice and campari.\n\n168\n00:10:36,190 --> 00:10:42,930\nWe have to pick it up very gently so as to\nnot crack the skin.\n\n169\n00:10:42,930 --> 00:10:44,570\nMmmm.\n\n170\n00:10:44,570 --> 00:10:49,500\nHow is that?\n\n171\n00:10:49,500 --> 00:10:50,580\nBursts in your mouth.\n\n172\n00:10:50,580 --> 00:10:52,240\nIt is wonderful.\n\n173\n00:10:52,240 --> 00:10:56,970\nSo next up we're going to start the appetizer\nand this is going to take us a journey around\n\n174\n00:10:56,970 --> 00:10:58,100\nthe world.\n\n175\n00:10:58,100 --> 00:10:59,100\nCheck this out.\n\n176\n00:10:59,100 --> 00:11:01,160\nI've never seen a meal plated this way.\n\n177\n00:11:01,160 --> 00:11:03,000\nSo we have to open this.\n\n178\n00:11:03,000 --> 00:11:04,000\nFancy.\n\n179\n00:11:04,000 --> 00:11:07,350\nOpen up the bow-tie and voila!\n\n180\n00:11:07,350 --> 00:11:08,810\nAnd there is the world.\n\n181\n00:11:08,810 --> 00:11:17,800\nLook at that.\n\n182\n00:11:17,800 --> 00:11:23,500\nSo this afternoon we're going to do a walking\ntour of Girona and it looks beautiful.\n\n183\n00:11:23,500 --> 00:11:28,780\nIt looks really colorful but first up we need\nto get ice cream because we need our energy\n\n184\n00:11:28,780 --> 00:11:30,040\nfor this walk.\n\n185\n00:11:30,040 --> 00:11:34,910\nOkay, so we finally got our ice cream and\napparently there is some kind of Game of Thrones\n\n186\n00:11:34,910 --> 00:11:35,910\nreference here.\n\n187\n00:11:35,910 --> 00:11:39,820\nIt is called Ma Daurada and that means the\ngolden hand.\n\n188\n00:11:39,820 --> 00:11:43,490\nI don't really watch the show so I'm not sure.\n\n189\n00:11:43,490 --> 00:11:48,070\nGame of Thrones fans please fill us in.\n\n190\n00:11:48,070 --> 00:11:51,980\nI'm sure you'll know.\n\n191\n00:11:51,980 --> 00:11:54,910\nTa da da.\n\n192\n00:11:54,910 --> 00:11:57,840\nDun dun dun.\n\n193\n00:11:57,840 --> 00:11:59,000\nLook at that hand.\n\n194\n00:11:59,000 --> 00:12:00,260\nSpin it around.\n\n195\n00:12:00,260 --> 00:12:01,260\nHello.\n\n196\n00:12:01,260 --> 00:12:02,260\nHello, hand.\n\n197\n00:12:02,260 --> 00:12:03,260\nHello.\n\n198\n00:12:03,260 --> 00:12:06,790\nSo I'm just going to bite this guys fingers\noff.\n\n199\n00:12:06,790 --> 00:12:08,640\nIt feels kind of weird.\n\n200\n00:12:08,640 --> 00:12:10,610\nLike it really looks like a hand.\n\n201\n00:12:10,610 --> 00:12:13,900\nHope it doesn't taste like a hand.\n\n202\n00:12:13,900 --> 00:12:15,230\nMmmmm.\n\n203\n00:12:15,230 --> 00:12:17,890\nLet's see.\n\n204\n00:12:17,890 --> 00:12:19,292\nIt is orange inside.\n\n205\n00:12:19,292 --> 00:12:20,292\nOh wow.\n\n206\n00:12:20,292 --> 00:12:21,292\nIs it fruity?\n\n207\n00:12:21,292 --> 00:12:22,292\nIt is kind of like a fruity popsicle.\n\n208\n00:12:22,292 --> 00:12:23,292\nYeah.\n\n209\n00:12:23,292 --> 00:12:24,292\nTasty?\n\n210\n00:12:24,292 --> 00:12:25,292\nMmmm.\n\n211\n00:12:25,292 --> 00:12:26,292\nBlood.\n\n212\n00:12:26,292 --> 00:12:27,292\nBloody fingers.\n\n213\n00:12:27,292 --> 00:12:28,292\nBut it is good.\n\n214\n00:12:28,292 --> 00:12:29,292\nI like it.\n\n215\n00:12:29,292 --> 00:12:30,292\nWhat is in it?\n\n216\n00:12:30,292 --> 00:12:31,292\nIt tastes like mango.\n\n217\n00:12:31,292 --> 00:12:33,890\nOrange and mango Popsicle.\n\n218\n00:12:33,890 --> 00:12:41,870\nThat is what we're having today.\n\n219\n00:12:41,870 --> 00:12:48,750\nSo this bridge was built by Monsieur Eiffel\nhimself before the Eiffel Tower ever came\n\n220\n00:12:48,750 --> 00:12:51,020\nto be.\n\n221\n00:12:51,020 --> 00:12:53,120\nHa!\n\n222\n00:12:53,120 --> 00:13:03,640\nAlright, let's go for it.\n\n223\n00:13:03,640 --> 00:13:12,060\nWait, wait, wait, wait.\n\n224\n00:13:12,060 --> 00:13:20,470\nAre you guys ready?\n\n225\n00:13:20,470 --> 00:13:22,570\nReady?\n\n226\n00:13:22,570 --> 00:13:24,680\nYes.\n\n227\n00:13:24,680 --> 00:13:26,780\nHahaha.\n\n228\n00:13:26,780 --> 00:13:28,880\nUp.\n\n229\n00:13:28,880 --> 00:13:30,990\nUp.\n\n230\n00:13:30,990 --> 00:13:33,090\nYeah.\n\n231\n00:13:33,090 --> 00:13:37,300\nYeah, Audrey.\n\n232\n00:13:37,300 --> 00:13:41,510\nYeah, yeah.\n\n233\n00:13:41,510 --> 00:13:43,610\nNice.\n\n234\n00:13:43,610 --> 00:13:45,710\nHahaha.\n\n235\n00:13:45,710 --> 00:13:54,800\nSo that is a wrap from beautiful Costa Brava.\n\n236\n00:13:54,800 --> 00:13:58,760\nI have to say we ate like Kings and Queens\nwhile we were here.\n\n237\n00:13:58,760 --> 00:14:02,840\nYeah, and we got a nice taste of the region\nin terms of all of the travel activities and\n\n238\n00:14:02,840 --> 00:14:04,510\nthings you can do as well.\n\n239\n00:14:04,510 --> 00:14:07,020\nDefinitely somewhere we'd like to come back\nand explore more in-depth.\n\n240\n00:14:07,020 --> 00:14:11,840\nYeah, so we hope you enjoyed this video and\nif you have any questions about travel in\n\n241\n00:14:11,840 --> 00:14:17,150\nCosta Brava, Spain just leave them in the\ncomments below.\n\n242\n00:14:17,150 --> 00:14:18,690\nSee you next time.\n\n243\n00:14:18,690 --> 00:14:19,940\nHola y bienvenidos a Madrid.\n\n244\n00:14:19,940 --> 00:14:23,880\nThis week we are in the Spanish capital and\nwe are going to show you twenty five of the\n\n245\n00:14:23,880 --> 00:14:34,240\nbest things to do in the city.\n\n246\n00:14:34,240 --> 00:14:39,070\nWe were beyond excited to come and visit Madrid,\nafter all this is a city renowned for its\n\n247\n00:14:39,070 --> 00:14:40,920\narts, cuisine, and nightlife.\n\n248\n00:14:40,920 --> 00:14:45,500\nWith 10 days to spare, we decided to hit up\nsome of the best sights and attractions and\n\n249\n00:14:45,500 --> 00:14:49,260\nfilm a guide highlighting \"25 things to do\nin Madrid\".\n\n250\n00:14:49,260 --> 00:14:53,990\nIn this video you can expect everything from\nlively markets and world renowned museums,\n\n251\n00:14:53,990 --> 00:14:56,640\nto beautiful gardens and Spanish dishes.\n\n252\n00:14:56,640 --> 00:15:03,930\nNow let's find out what the Spanish capital\nis all about!\n\n253\n00:15:03,930 --> 00:15:18,110\nSo this morning we are visiting Real Jardín\nBotánico which are the Royal Botanical Gardens\n\n254\n00:15:18,110 --> 00:15:19,110\nhere in Madrid.\n\n255\n00:15:19,110 --> 00:15:23,340\nAnd it is a beautiful space, shaded, lots\nof different plants from around the world.\n\n256\n00:15:23,340 --> 00:15:28,720\nAnd the place is actually massive so I'm going\nto show you the map so you can get an idea\n\n257\n00:15:28,720 --> 00:15:31,990\nof how many little gardens you can visit.\n\n258\n00:15:31,990 --> 00:15:36,390\nAnd we've only covered a fraction of it so\nfar.\n\n259\n00:15:36,390 --> 00:15:38,680\nYep.\n\n260\n00:15:38,680 --> 00:15:49,080\nPalacio Real de Madrid is one of the largest\npalaces in all of Europe.\n\n261\n00:15:49,080 --> 00:15:53,670\nTechnically, this is the official residence\nof the Spanish Royal Family, however, they\n\n262\n00:15:53,670 --> 00:15:58,060\nchoose to live in a smaller and more modest\npalace in the outskirts of town.\n\n263\n00:15:58,060 --> 00:16:01,300\nThe Royal Palace is open to visitors year\nround.\n\n264\n00:16:01,300 --> 00:16:05,590\nSo another thing you can do at the palace\nhere is check out the changing of the guard.\n\n265\n00:16:05,590 --> 00:16:26,430\nWe were here at eleven o'clock and that is\nwhen it started.\n\n266\n00:16:26,430 --> 00:16:53,630\nSo one thing that we keep noticing about our\nstay here in Madrid is that they love their\n\n267\n00:16:53,630 --> 00:16:55,750\ngardens and their parks.\n\n268\n00:16:55,750 --> 00:17:00,430\nRight now we are visiting a place called Jardines\nde Sabatini and again it is just a garden\n\n269\n00:17:00,430 --> 00:17:02,400\nthat is located behind the Royal Palace.\n\n270\n00:17:02,400 --> 00:17:06,050\nAnd it is a beautiful place to visit and there\nis hardly any tourists here.\n\n271\n00:17:06,050 --> 00:17:12,550\nSo I recommend you come check it out.\n\n272\n00:17:12,550 --> 00:17:34,050\nSo right now we're riding the cable car over\nMadrid.\n\n273\n00:17:34,050 --> 00:17:35,820\nIt is an eleven minute journey.\n\n274\n00:17:35,820 --> 00:17:36,820\nTwo and a half kilometers.\n\n275\n00:17:36,820 --> 00:17:50,890\nAnd I think we're going to get some great\nviews of the city.\n\n276\n00:17:50,890 --> 00:18:00,400\nLa Rosaleda is a massive rose garden located\nin the west end of the city.\n\n277\n00:18:00,400 --> 00:18:05,100\nEvery year during the month of May a contest\nis held to select the most beautiful rose\n\n278\n00:18:05,100 --> 00:18:06,250\nof them all.\n\n279\n00:18:06,250 --> 00:18:09,990\nWe missed the contest by a couple of months,\nbut we still enjoyed wandering through the\n\n280\n00:18:09,990 --> 00:18:13,240\ngrounds.\n\n281\n00:18:13,240 --> 00:18:17,210\nMeals were a big highlight during our visit\nto Madrid, especially gazpacho!\n\n282\n00:18:17,210 --> 00:18:22,540\nOkay, so time for the first spoonful of Gazpacho.\n\n283\n00:18:22,540 --> 00:18:25,040\nOh ho ho baby.\n\n284\n00:18:25,040 --> 00:18:26,040\nMmmm.\n\n285\n00:18:26,040 --> 00:18:28,160\nThat is so good.\n\n286\n00:18:28,160 --> 00:18:33,670\nIt is tangy because of the tomato.\n\n287\n00:18:33,670 --> 00:18:36,800\nIt is served cold so it is really refreshing.\n\n288\n00:18:36,800 --> 00:18:40,370\nAnd this one has a lot more ingredients than\nsalmorejo.\n\n289\n00:18:40,370 --> 00:18:45,670\nSo I just put in some chopped bell peppers,\ngreen and red peppers.\n\n290\n00:18:45,670 --> 00:18:48,690\nIt has also got a bit of onions in there.\n\n291\n00:18:48,690 --> 00:18:50,470\nAnd it was drizzled with olive oil on top.\n\n292\n00:18:50,470 --> 00:18:54,620\nSo it is a great combination on a hot summer\nday.\n\n293\n00:18:54,620 --> 00:18:59,900\nI'm just going to keep enjoying this over\nhere.\n\n294\n00:18:59,900 --> 00:19:11,720\nIt is so good.\n\n295\n00:19:11,720 --> 00:19:15,070\nThe Prado museum holds one of the best collections\nof Spanish art.\n\n296\n00:19:15,070 --> 00:19:21,050\nThey have works by artists like Francisco\nde Goya, Diego Velázquez, and El Greco.\n\n297\n00:19:21,050 --> 00:19:25,690\nAdmission to the museum is free in the evenings\n2 hours before closing, but you'll need few\n\n298\n00:19:25,690 --> 00:19:28,980\ndays to cover everything this museum has to\noffer.\n\n299\n00:19:28,980 --> 00:19:33,780\nSo at the moment we're visiting Parque del\nBuen Retiro which is one of the biggest parks\n\n300\n00:19:33,780 --> 00:19:34,780\nin the city.\n\n301\n00:19:34,780 --> 00:19:39,140\nAnd we're just taking a little break in the\nshade because summer in Madrid feels like\n\n302\n00:19:39,140 --> 00:19:43,640\nsomeone has turned on the blow-dryer and they're\njust blowing it all over your body.\n\n303\n00:19:43,640 --> 00:19:47,420\nIt is like a wall of hot air hitting you in\nthe face.\n\n304\n00:19:47,420 --> 00:19:51,510\nSo, we rest and cool down people.\n\n305\n00:19:51,510 --> 00:19:57,040\nParque del Buen Retiro is a massive park in\nMadrid.\n\n306\n00:19:57,040 --> 00:20:01,750\nIt has beautiful boulevards for strolling,\na large pond where you can rent row boats,\n\n307\n00:20:01,750 --> 00:20:26,220\nand plazas with trees that will make you feel\nlike you've stumbled into Alice in Wonderland.\n\n308\n00:20:26,220 --> 00:20:30,870\nOne attraction you shouldn't miss when visiting\nParque del Retiro is the Crystal Palace.\n\n309\n00:20:30,870 --> 00:20:35,620\nIt's a beautiful building that streams in\nnatural sunlight, and on occasion they host\n\n310\n00:20:35,620 --> 00:20:39,640\ncontemporary art exhibitions.\n\n311\n00:20:39,640 --> 00:20:50,870\nPalacio de Velázquez is also located in the\nsame park.\n\n312\n00:20:50,870 --> 00:20:56,110\nIt has red-brick-and-tile architecture, and\ninside you'll fine temporary exhibitions organized\n\n313\n00:20:56,110 --> 00:20:59,480\nthrough the Reina Sofía museum.\n\n314\n00:20:59,480 --> 00:21:06,430\nSo if you're in Madrid during the summer months\nyou can check out this book fair which is\n\n315\n00:21:06,430 --> 00:21:08,990\nlocated just behind the Botanical Gardens.\n\n316\n00:21:08,990 --> 00:21:14,800\nCuesta de Moyano is a little hill lined with\nbook stands and you can pick up literature\n\n317\n00:21:14,800 --> 00:21:20,170\nranging from philosophy to fantasy, all for\na couple of Euros.\n\n318\n00:21:20,170 --> 00:21:27,580\nWe couldn't come to the capital and not try\nSpain's national dish: paella.\n\n319\n00:21:27,580 --> 00:21:30,370\nOkay so your mixed Paella has arrived.\n\n320\n00:21:30,370 --> 00:21:31,960\nTell us about it.\n\n321\n00:21:31,960 --> 00:21:34,780\nYeah, the paella is finally here.\n\n322\n00:21:34,780 --> 00:21:37,210\nSo the mixed paella has a whole bunch of different\nthings.\n\n323\n00:21:37,210 --> 00:21:38,470\nLet's take a look down at it.\n\n324\n00:21:38,470 --> 00:21:43,100\nSo you can see that there is chicken, we've\ngot shrimp, we've got other kinds of seafood,\n\n325\n00:21:43,100 --> 00:21:45,640\nwe've got peas.\n\n326\n00:21:45,640 --> 00:21:50,740\nLet's take the first bite here.\n\n327\n00:21:50,740 --> 00:21:53,470\nThis is my favorite Spanish food.\n\n328\n00:21:53,470 --> 00:21:56,240\nThe thing I like about it so much is that\nyou have all of these different ingredients\n\n329\n00:21:56,240 --> 00:22:02,500\nand it just has such a flavorful sauce on\ntop of the rice.\n\n330\n00:22:02,500 --> 00:22:03,500\nIt is just so good.\n\n331\n00:22:03,500 --> 00:22:04,500\nWell, we certainly polished that off.\n\n332\n00:22:04,500 --> 00:22:05,500\nSo now let's talk about the price.\n\n333\n00:22:05,500 --> 00:22:06,500\nYeah, that was nice and filling.\n\n334\n00:22:06,500 --> 00:22:09,570\nSo in terms of price it can vary widely.\n\n335\n00:22:09,570 --> 00:22:13,520\nIn more expensive, kind of like gourmet restaurants\nthat really specialize in it, we've seen it\n\n336\n00:22:13,520 --> 00:22:15,180\ngo up to thirty or thirty five Euros.\n\n337\n00:22:15,180 --> 00:22:17,460\nWe've never actually ate somewhere like that.\n\n338\n00:22:17,460 --> 00:22:20,820\nThe place we went to was eleven Euros and\nwe thought it was a really good value.\n\n339\n00:22:20,820 --> 00:22:22,300\nWe're both really full now.\n\n340\n00:22:22,300 --> 00:22:25,650\nAnd I've also seen it as an appetizer in some\nsmaller types of restaurants.\n\n341\n00:22:25,650 --> 00:22:35,600\nAnd you can expect to maybe pay seven or eight\nEuros for that.\n\n342\n00:22:35,600 --> 00:22:37,550\nSo next up we've going to visit the Temple\nof Debod.\n\n343\n00:22:37,550 --> 00:22:41,390\nWhich is an ancient Egyptian Temple that is\nhere in Madrid.\n\n344\n00:22:41,390 --> 00:22:43,480\nAnd now it wasn't stolen by the Spaniards.\n\n345\n00:22:43,480 --> 00:22:47,690\nIt was actually given as a gift because they\nwere building a dam in Egypt in the same area\n\n346\n00:22:47,690 --> 00:22:49,250\nwhere the temple used to be located.\n\n347\n00:22:49,250 --> 00:22:50,650\nAnd it was at risk of flooding.\n\n348\n00:22:50,650 --> 00:22:53,990\nSo it was given as a gift in order to preserve\nit.\n\n349\n00:22:53,990 --> 00:22:58,210\nAnd it is actually a really popular place\nto watch the sunset and there is lots of people\n\n350\n00:22:58,210 --> 00:23:04,830\nhanging out here so we're going to show you\na bit of that.\n\n351\n00:23:04,830 --> 00:23:12,309\nHere we are visiting the home of Real Madrid\nfootball club.\n\n352\n00:23:12,309 --> 00:23:15,920\nEasily one of the most famous teams in the\nworld, not just in Spain.\n\n353\n00:23:15,920 --> 00:23:18,080\nAnd we're going to take a little walk around\noutside.\n\n354\n00:23:18,080 --> 00:23:23,650\nAnd you have a new hat to represent.\n\n355\n00:23:23,650 --> 00:23:25,740\nI just did buy one of these.\n\n356\n00:23:25,740 --> 00:23:28,930\nSantiago Bernabéu Stadium is home to the\nReal Madrid Futbol Club.\n\n357\n00:23:28,930 --> 00:23:40,200\nThis is one of the most popular football teams\nin the world with a huge fan base.\n\n358\n00:23:40,200 --> 00:23:50,410\nSo another thing to do in Madrid is actually\ngo out and experience the nightlife.\n\n359\n00:23:50,410 --> 00:23:54,470\nSo tonight we're out having a nice little\ndrink.\n\n360\n00:23:54,470 --> 00:23:55,950\nI've got Tinto de Verano.\n\n361\n00:23:55,950 --> 00:24:01,090\nSam's got Sangria and I do have to warn you\nthe nightlife in Madrid does get started pretty\n\n362\n00:24:01,090 --> 00:24:02,090\nlate.\n\n363\n00:24:02,090 --> 00:24:05,080\nWe're out right now at like nine thirty and\nthat is super early.\n\n364\n00:24:05,080 --> 00:24:08,940\nNormally people get together past midnight\nand things keeps going until like four or\n\n365\n00:24:08,940 --> 00:24:10,350\nfive in the morning.\n\n366\n00:24:10,350 --> 00:24:14,190\nSo, you've been warned.\n\n367\n00:24:14,190 --> 00:24:17,740\nSo what have been your first impressions of\nMadrid's night life?\n\n368\n00:24:17,740 --> 00:24:19,130\nPulsating, in a word.\n\n369\n00:24:19,130 --> 00:24:20,130\nHahaha.\n\n370\n00:24:20,130 --> 00:24:24,920\nRecently, we were out with friends and we\ndidn't get back home until about four thirty\n\n371\n00:24:24,920 --> 00:24:25,920\nor five in the morning.\n\n372\n00:24:25,920 --> 00:24:31,710\nDefinitely a night to remember.\n\n373\n00:24:31,710 --> 00:24:36,429\nThe San Miguel Market is the place to come\nif you want to sample a wide array of Spanish\n\n374\n00:24:36,429 --> 00:24:38,970\ndishes all under one roof.\n\n375\n00:24:38,970 --> 00:24:43,470\nYou'll find everything ranging from seafood\nto meats and sausages, as well as glasses\n\n376\n00:24:43,470 --> 00:24:53,570\nof sangria and tinto de verano.\n\n377\n00:24:53,570 --> 00:24:58,380\nPlaza Mayor is Madrid's central square and\nit is lined with little cafes and restaurants.\n\n378\n00:24:58,380 --> 00:25:02,590\nIt's a nice place to enjoy a cup of coffee\nand do a bit of people watching, but you will\n\n379\n00:25:02,590 --> 00:25:09,020\npay a lot more than you would elsewhere in\nthe city.\n\n380\n00:25:09,020 --> 00:25:14,840\nSo it is breakfast time here in Madrid.\n\n381\n00:25:14,840 --> 00:25:18,690\nWe've just rolled out of bed at 10 am which\nis a bit unusual.\n\n382\n00:25:18,690 --> 00:25:22,860\nBut we're here at a local cafe and we're going\nto have a traditional Spanish breakfast.\n\n383\n00:25:22,860 --> 00:25:25,990\nSo we have ordered a hot chocolate with churros\nand porras.\n\n384\n00:25:25,990 --> 00:25:35,090\nSo we're going to show you what those are\nlike in just a few minutes.\n\n385\n00:25:35,090 --> 00:25:41,400\nAnd what are you having?\n\n386\n00:25:41,400 --> 00:25:43,460\nI'm actually having the proper churros.\n\n387\n00:25:43,460 --> 00:25:45,230\nWhich is a deep-fried dough.\n\n388\n00:25:45,230 --> 00:25:48,830\nAnd what I've found interesting is when I've\nhad this in Canada it is more of a dessert\n\n389\n00:25:48,830 --> 00:25:50,690\nbut over here in Spain it is a breakfast.\n\n390\n00:25:50,690 --> 00:25:52,512\nAnd it is a very popular breakfast item.\n\n391\n00:25:52,512 --> 00:25:54,880\nSo let's dip that right into the chocolate.\n\n392\n00:25:54,880 --> 00:25:57,720\nShow us how it is done.\n\n393\n00:25:57,720 --> 00:25:59,520\nBreak off a piece here.\n\n394\n00:25:59,520 --> 00:26:03,510\nAnd that hot chocolate is as thick as it gets.\n\n395\n00:26:03,510 --> 00:26:08,190\nIt must have some kind of special ingredients\nthat make it especially thick and rich.\n\n396\n00:26:08,190 --> 00:26:10,820\nIt is like mud.\n\n397\n00:26:10,820 --> 00:26:14,100\nIt is like chocolate sludge.\n\n398\n00:26:14,100 --> 00:26:15,100\nWow.\n\n399\n00:26:15,100 --> 00:26:20,080\nLet me just say, I could get very used to\nhaving this as my normal breakfast.\n\n400\n00:26:20,080 --> 00:26:22,050\nIt is that good.\n\n401\n00:26:22,050 --> 00:26:25,070\nSo what I find unique about the Spanish churro\nis the shape.\n\n402\n00:26:25,070 --> 00:26:29,280\nWhen we had these in South America they were\nusually like long little strips.\n\n403\n00:26:29,280 --> 00:26:31,510\nAnd also there is no filling in these.\n\n404\n00:26:31,510 --> 00:26:35,190\nI still haven't come across any Spanish churros\nthat have filings.\n\n405\n00:26:35,190 --> 00:26:40,120\nWhereas in South America they were stuffed\nwith chocolate, vanilla pudding, dulce de\n\n406\n00:26:40,120 --> 00:26:41,120\nleche.\n\n407\n00:26:41,120 --> 00:26:42,750\nSo that is another difference.\n\n408\n00:26:42,750 --> 00:26:45,430\nNow let's dip this.\n\n409\n00:26:45,430 --> 00:26:48,030\nOh la la.\n\n410\n00:26:48,030 --> 00:26:53,230\nThis is so good.\n\n411\n00:26:53,230 --> 00:26:59,740\nIt is like a wishbone.\n\n412\n00:26:59,740 --> 00:27:04,770\nPuerta del Sol means Gate of the Sun and it\nis one of the busiest spots in Madrid.\n\n413\n00:27:04,770 --> 00:27:08,700\nIt's a great spot to do a bit of shopping,\ncatch a street performance, and then grab\n\n414\n00:27:08,700 --> 00:27:11,490\na quick bite.\n\n415\n00:27:11,490 --> 00:27:20,580\nLa Almudena is a catholic church which sits\ndirectly across from the Royal Palace.\n\n416\n00:27:20,580 --> 00:27:25,380\nThe church is open to visitors free of charge,\nbut a small donation is suggested to upkeep\n\n417\n00:27:25,380 --> 00:27:26,380\nthe building.\n\n418\n00:27:26,380 --> 00:27:29,320\nRight now we're visiting the Oriental Plaza,\nwhich is right by the palace.\n\n419\n00:27:29,320 --> 00:27:32,060\nIt is a nice kind of scenic area to walk.\n\n420\n00:27:32,060 --> 00:27:36,710\nAnd you can see all kinds of plants from Asia.\n\n421\n00:27:36,710 --> 00:27:54,310\nSo it is time for another breakfast here in\nMadrid.\n\n422\n00:27:54,310 --> 00:27:57,740\nToday we are having the madrileño which is\nthe local breakfast that everybody likes to\n\n423\n00:27:57,740 --> 00:27:58,780\neat in the city.\n\n424\n00:27:58,780 --> 00:28:03,230\nAnd if you look down here you'll be able to\nsee this is Tortilla.\n\n425\n00:28:03,230 --> 00:28:06,750\nWhich is a potato and egg type of dish.\n\n426\n00:28:06,750 --> 00:28:09,750\nSo it is kind of like a potato and egg omelette.\n\n427\n00:28:09,750 --> 00:28:11,290\nAnd it is delicious.\n\n428\n00:28:11,290 --> 00:28:13,000\nIt comes with a side of bread.\n\n429\n00:28:13,000 --> 00:28:21,510\nAnd I can't wait to dig in.\n\n430\n00:28:21,510 --> 00:28:25,160\nOh la la.\n\n431\n00:28:25,160 --> 00:28:26,430\nIt is so good.\n\n432\n00:28:26,430 --> 00:28:27,430\nSo good.\n\n433\n00:28:27,430 --> 00:28:28,430\nThis is your favorite breakfast.\n\n434\n00:28:28,430 --> 00:28:29,430\nIt really is.\n\n435\n00:28:29,430 --> 00:28:30,430\nI've been eating it daily.\n\n436\n00:28:30,430 --> 00:28:34,920\nAnd on my birthday I had it for breakfast,\nlunch and dinner.\n\n437\n00:28:34,920 --> 00:28:37,070\nThat is how much I like it.\n\n438\n00:28:37,070 --> 00:28:40,670\nThe Queen Sofia museum focuses on 20th-century\nart.\n\n439\n00:28:40,670 --> 00:28:49,120\nIt forms part of the Golden Triangle of Art,\nwhich also includes the Prado and the Thyssen.\n\n440\n00:28:49,120 --> 00:28:56,400\nYou can also visit Thyssen-Bornemisza, an\nart museum in the city that was once the second\n\n441\n00:28:56,400 --> 00:29:00,040\nlargest private collection in the world.\n\n442\n00:29:00,040 --> 00:29:01,990\nFinal thoughts on your time in Madrid.\n\n443\n00:29:01,990 --> 00:29:03,700\nWell, I really enjoyed the city.\n\n444\n00:29:03,700 --> 00:29:06,179\nAnd I really found that it is super walk-able.\n\n445\n00:29:06,179 --> 00:29:09,990\nWe were here for 10 days and we hardly had\nto take the metro at all.\n\n446\n00:29:09,990 --> 00:29:13,740\nWe just took the bus once when we were visiting\nthe stadium but the rest of the time we were\n\n447\n00:29:13,740 --> 00:29:15,760\nable to walk wherever we needed to go.\n\n448\n00:29:15,760 --> 00:29:18,710\nAnd also I think it is a great city for art\nlovers.\n\n449\n00:29:18,710 --> 00:29:21,030\nThere are so many galleries and museums to\ncheck out.\n\n450\n00:29:21,030 --> 00:29:22,830\nAnd a lot of them are free in the evening.\n\n451\n00:29:22,830 --> 00:29:25,400\nSo keep that in mind.\n\n452\n00:29:25,400 --> 00:29:26,620\nAnd now it is your turn.\n\n453\n00:29:26,620 --> 00:29:28,080\nWhat did you think of Madrid?\n\n454\n00:29:28,080 --> 00:29:29,080\nYou know what?\n\n455\n00:29:29,080 --> 00:29:30,380\nI absolutely loved Madrid.\n\n456\n00:29:30,380 --> 00:29:32,720\nIt is a city that just really clicked with\nme.\n\n457\n00:29:32,720 --> 00:29:36,200\nWe have a lot of friends that are living here\nlong term and prior to coming here I had no\n\n458\n00:29:36,200 --> 00:29:38,840\nidea like why would someone want to come to\nMadrid?\n\n459\n00:29:38,840 --> 00:29:40,100\nNow I totally get it.\n\n460\n00:29:40,100 --> 00:29:43,720\nI love the culture, I love the food, I love\nthe nightlife.\n\n461\n00:29:43,720 --> 00:29:44,720\nEverything is really cheap.\n\n462\n00:29:44,720 --> 00:29:49,210\nI go to the grocery store and I can get a\none liter thing of wine for just over a Euro.\n\n463\n00:29:49,210 --> 00:29:51,860\nIt is just a really affordable fun city to\nbe in.\n\n464\n00:29:51,860 --> 00:29:56,070\nAnd it is somewhere I hope I have a chance\nto come back to again soon.\n\n465\n00:29:56,070 --> 00:29:59,040\nAnd that is a wrap of our time in Madrid!\n\n466\n00:29:59,040 --> 00:30:03,290\nWe had a splendid time and were truly sad\nto say goodbye to the city, but that just\n\n467\n00:30:03,290 --> 00:30:04,960\nmeans we'll have to come back again.\n\n468\n00:30:04,960 --> 00:30:09,799\nIf you have any travel tips for Madrid, feel\nfree to share those in the comments below.\n\n469\n00:30:09,799 --> 00:30:17,270\nAnd once again, for more city guides and travel\nvideos, be sure to subscribe to our channel!\n\n470\n00:30:17,270 --> 00:30:21,140\nThis week we are exploring another Spanish\ncity.\n\n471\n00:30:21,140 --> 00:30:32,030\nWe are in Barcelona and this video is going\nto highlight 25 things to do here.\n\n472\n00:30:32,030 --> 00:30:33,620\nBarcelona!\n\n473\n00:30:33,620 --> 00:30:37,600\nAfter a few days in the Spanish capital, we\nheaded over to Catalunya to see what this\n\n474\n00:30:37,600 --> 00:30:40,650\npopular seaside city has to offer.\n\n475\n00:30:40,650 --> 00:30:45,700\nWe ended up discovering an eclectic mix of\nfunky architecture, distinct neighbourhoods,\n\n476\n00:30:45,700 --> 00:30:47,650\nand stretches of golden beaches.\n\n477\n00:30:47,650 --> 00:30:51,280\nIt was vibrant, it was stylish, and it was\naddicting.\n\n478\n00:30:51,280 --> 00:30:59,100\nHere's a look at what we got up to during\nour visit to this world class city:\n\n479\n00:30:59,100 --> 00:31:03,200\nIt wouldn't be a proper visit to Barcelona\nwithout going to the beach at least once,\n\n480\n00:31:03,200 --> 00:31:08,669\nso first things first, we headed down to Barceloneta\nBeach, which is popular with locals and travelers\n\n481\n00:31:08,669 --> 00:31:13,070\nwho don't want to trek out too far in search\nof waves and sandy shores.\n\n482\n00:31:13,070 --> 00:31:18,200\nThe sun was out, the water was inviting, and\nthe beach was packed.\n\n483\n00:31:18,200 --> 00:31:22,880\nChilling like a villain.\n\n484\n00:31:22,880 --> 00:31:29,520\nI hope the door is planning to close soon\nbecause we are about to take off.\n\n485\n00:31:29,520 --> 00:31:31,040\nHere we go.\n\n486\n00:31:31,040 --> 00:31:33,970\nOh ho ho.\n\n487\n00:31:33,970 --> 00:31:38,260\nNext up we took the cable car to Montjuïc\nfor a look at the city from above.\n\n488\n00:31:38,260 --> 00:31:42,670\nIt was a brief journey, but it gave us a great\nperspective of how spread out Barcelona really\n\n489\n00:31:42,670 --> 00:31:43,990\nis.\n\n490\n00:31:43,990 --> 00:31:48,190\nSo we just finished riding the cable car.\n\n491\n00:31:48,190 --> 00:31:50,809\nAnd now we have arrived on top of Montjuic.\n\n492\n00:31:50,809 --> 00:31:52,799\nWhich is a hill located in Barcelona.\n\n493\n00:31:52,799 --> 00:31:56,721\nYou get some great views of the city and they\nalso have a lot of different attractions here.\n\n494\n00:31:56,721 --> 00:32:02,970\nSo first up we're going to visit Castell de\nMonjuic which is an old fortress here atop\n\n495\n00:32:02,970 --> 00:32:03,970\nthe city.\n\n496\n00:32:03,970 --> 00:32:05,990\nSo we've got our tickets.\n\n497\n00:32:05,990 --> 00:32:08,620\nLet's go in.\n\n498\n00:32:08,620 --> 00:32:15,200\nOver the years the Castell de Montjuïc has\nplayed many roles including military fortress,\n\n499\n00:32:15,200 --> 00:32:21,860\nprison, and now, a museum.\n\n500\n00:32:21,860 --> 00:32:31,490\nSeriously guys, you've got to come here early\nin the day.\n\n501\n00:32:31,490 --> 00:32:35,419\nThere are sections of this place that we have\nall to ourselves.\n\n502\n00:32:35,419 --> 00:32:40,110\nPark Güell is not your average park.\n\n503\n00:32:40,110 --> 00:32:44,740\nThis outdoor space was designed by Antoni\nGaudi, and as such, it makes you feel like\n\n504\n00:32:44,740 --> 00:32:50,510\nyou've tumbled down the rabbit hole and suddenly\nset foot in the world of Alice in Wonderland.\n\n505\n00:32:50,510 --> 00:32:55,179\nInside the park you can admire the serpentine\nmosaic benches, a colonnaded pathway that\n\n506\n00:32:55,179 --> 00:33:03,100\nseems to attract lots of performers, and a\ncolourful salamander made of broken tiles.\n\n507\n00:33:03,100 --> 00:33:10,030\nSo up next we are going to visit one of the\nmost iconic churches in all of Barcelona.\n\n508\n00:33:10,030 --> 00:33:13,919\nThis is Sagrada Familia and it was designed\nby Antoni Gaudí.\n\n509\n00:33:13,919 --> 00:33:17,309\nAnd this church has actually been under construction\nfor decades.\n\n510\n00:33:17,309 --> 00:33:21,190\nI remember I visited about 8 years ago and\nit was still under construction.\n\n511\n00:33:21,190 --> 00:33:24,850\nThere was drywall everywhere and bags of concrete.\n\n512\n00:33:24,850 --> 00:33:25,960\nAnd that hasn't changed.\n\n513\n00:33:25,960 --> 00:33:32,660\nYou can still see the cranes in the background\nso we're going to show you that in a second.\n\n514\n00:33:32,660 --> 00:33:45,440\nRight now we're visiting Barcelona football\nclub.\n\n515\n00:33:45,440 --> 00:33:46,960\nOne of the most famous teams in the world.\n\n516\n00:33:46,960 --> 00:33:48,450\nAnd I just picked up a hat.\n\n517\n00:33:48,450 --> 00:33:51,780\nAnd let me tell you that is the most crazy\nteam store I've ever seen.\n\n518\n00:33:51,780 --> 00:33:55,400\nRight now it is the off-season, so unfortunately\nwe can't watch a football game but there are\n\n519\n00:33:55,400 --> 00:33:56,850\nstadium tours.\n\n520\n00:33:56,850 --> 00:34:00,590\nAnd if you want to get merchandise you get\ninto that fan store because it is absolutely\n\n521\n00:34:00,590 --> 00:34:01,590\npacked.\n\n522\n00:34:01,590 --> 00:34:06,809\nSo next up we're about to enter Mercat de\nla Boqueria which is one of the most popular\n\n523\n00:34:06,809 --> 00:34:07,809\nmarkets in the whole city.\n\n524\n00:34:07,809 --> 00:34:09,379\nAnd you can get food to go or maybe some fresh\nproduce, some healthy juices.\n\n525\n00:34:09,379 --> 00:34:21,240\nSo we're going to take a walk through.\n\n526\n00:34:21,240 --> 00:34:26,379\nWhether you want to enjoy some tapas or pick\nup some fresh produce to take away, this market\n\n527\n00:34:26,379 --> 00:34:31,119\nis not short of options.\n\n528\n00:34:31,119 --> 00:34:36,270\nLa Rambla is probably the busiest street in\nthe whole city.\n\n529\n00:34:36,270 --> 00:34:41,369\nThis tree-lined, pedestrian only boulevard,\nstretches for 1.2 kilometres and is packed\n\n530\n00:34:41,369 --> 00:34:45,759\nwith street performers, food vendors, and\npop-up souvenir shops.\n\n531\n00:34:45,759 --> 00:34:52,260\nIf there's one thing to love about seaside\ncities, it's that they always have lively\n\n532\n00:34:52,260 --> 00:34:55,310\nboardwalks, and Barcelona proved to be no\ndifferent.\n\n533\n00:34:55,310 --> 00:34:59,630\nThere were joggers, skateboarders, bikers,\nand rollerbladers.\n\n534\n00:34:59,630 --> 00:35:03,700\nAnd if you needed a break in the shade, there\nwere lots of benches where you could kick\n\n535\n00:35:03,700 --> 00:35:09,250\nback, relax, and enjoy the views of the marina.\n\n536\n00:35:09,250 --> 00:35:13,920\nAs you head down the boardwalk, you can also\nswing by the Museum of Catalan History which\n\n537\n00:35:13,920 --> 00:35:17,260\nseeks to make Catalan history more accessible\nto the public.\n\n538\n00:35:17,260 --> 00:35:21,220\nSo this morning we are exploring the neighborhood\nof Barri Gotic.\n\n539\n00:35:21,220 --> 00:35:24,680\nThis is a pretty cool area because they have\na lot of narrow little lanes, courtyards,\n\n540\n00:35:24,680 --> 00:35:25,680\nplazas.\n\n541\n00:35:25,680 --> 00:35:35,799\nSo you can just go and explore without much\nof a plan and see what you stumble upon.\n\n542\n00:35:35,799 --> 00:35:39,599\nThe Gothic Quarter truly is a beautiful neighborhood\nto wander on foot.\n\n543\n00:35:39,599 --> 00:35:43,489\nThe twisting lanes can make it seem a bit\nconfusing, but you never know what you're\n\n544\n00:35:43,489 --> 00:35:51,210\ngoing to discover around each bend.\n\n545\n00:35:51,210 --> 00:35:57,369\nWhile wandering around the Gothic neighborhood\nyou can check out the Gothic market.\n\n546\n00:35:57,369 --> 00:36:19,229\nIt has a lot of different antiques and flea\nmarket types of items.\n\n547\n00:36:19,229 --> 00:36:23,579\nIn the neighbourhood you'll also find Barcelona\nCathedral, which is a Gothic cathedral that\n\n548\n00:36:23,579 --> 00:36:41,220\nwas constructed between the 13th and 15th\ncenturies.\n\n549\n00:36:41,220 --> 00:36:44,380\nSanta Maria del Pi is another nearby church.\n\n550\n00:36:44,380 --> 00:36:47,839\nArtists like to set up shop in the square\nright outside the church, so you can also\n\n551\n00:36:47,839 --> 00:36:53,079\nbrowse some of the artwork on your way out.\n\n552\n00:36:53,079 --> 00:37:03,559\nLike a lot of European cities Barcelona also\nhas a triumphal arch.\n\n553\n00:37:03,559 --> 00:37:07,290\nAnd what is cool about this place is that\nit is a really open space and you can see\n\n554\n00:37:07,290 --> 00:37:08,589\na lot of people just walking around.\n\n555\n00:37:08,589 --> 00:37:14,249\nIt is kind of a good place to just hang out\nand have a leisurely stroll.\n\n556\n00:37:14,249 --> 00:37:21,900\nCasa Batllo is one of Gaudi's architectural\nmasterpieces.\n\n557\n00:37:21,900 --> 00:37:26,829\nThe facade is covered in beautiful mosaics,\nand the balconies have a skeletal quality\n\n558\n00:37:26,829 --> 00:37:32,119\nthat also make you feel like you're going\nto a masked ball.\n\n559\n00:37:32,119 --> 00:37:37,339\nCasa Mila, also known as La Pedrera is another\nwork by Gaudi.\n\n560\n00:37:37,339 --> 00:37:44,060\nThe building has an organic and curvy exterior,\nand unique twisting chimneys with human characteristics.\n\n561\n00:37:44,060 --> 00:37:49,880\nGaudi gets a lot of the attention in this\ncity, however, Barcelona was home to many\n\n562\n00:37:49,880 --> 00:37:55,460\nother influential architects including Josep\nPuig i Cadafalch who designed several local\n\n563\n00:37:55,460 --> 00:38:01,750\nbuildings including Casa Les Punxes.\n\n564\n00:38:01,750 --> 00:38:05,849\nIf you find yourself in Montjuic, you can\nalso consider visiting one of the parks and\n\n565\n00:38:05,849 --> 00:38:08,069\nbotanical gardens found on the hill.\n\n566\n00:38:08,069 --> 00:38:17,560\nWe chose the lesser known Laribal Gardens,\nand it was a nice little retreat.\n\n567\n00:38:17,560 --> 00:38:22,440\nThe idea for the Miro Foundation came from\nMiro himself, who wanted to create a space\n\n568\n00:38:22,440 --> 00:38:30,200\nwhere young artists could experiment with\ncontemporary art.\n\n569\n00:38:30,200 --> 00:38:35,520\nJust a few streets down, you'll find the National\nArt Museum of Catalonia (MNAC for short),\n\n570\n00:38:35,520 --> 00:38:50,460\nwhich showcases a mix of church paintings\nand Catalan art from the 19th and 20th centuries.\n\n571\n00:38:50,460 --> 00:38:54,809\nThen just down the steps from the museum you'll\nfind the Magic Fountain of Montjuïc.\n\n572\n00:38:54,809 --> 00:38:58,940\nWe made the mistake of visiting in the daytime,\nbut it's at night when it really shines in\n\n573\n00:38:58,940 --> 00:39:03,289\na colourful display of lights.\n\n574\n00:39:03,289 --> 00:39:09,800\nAlso, if you're planning to be in Barcelona\nfor a while, you can consider signing up for\n\n575\n00:39:09,800 --> 00:39:17,089\ntheir bike sharing system which makes it super\neasy to get around the city.\n\n576\n00:39:17,089 --> 00:39:25,150\nWax museums have popped up all over the world,\nand in Barcelona's you can pose next to Spanish\n\n577\n00:39:25,150 --> 00:39:28,259\ncelebrities and royalty.\n\n578\n00:39:28,259 --> 00:39:32,660\nThe Palace of Catalan Music is a concert hall\nwhere you can catch performances that range\n\n579\n00:39:32,660 --> 00:39:35,579\nfrom classical to Catalan song.\n\n580\n00:39:35,579 --> 00:39:37,430\nDefinitely one for the music lovers.\n\n581\n00:39:37,430 --> 00:39:42,579\nIt is kind of hard to believe our time in\nBarcelona has expired.\n\n582\n00:39:42,579 --> 00:39:44,079\nSo final thoughts.\n\n583\n00:39:44,079 --> 00:39:46,540\nWell, it was a really fun city to visit.\n\n584\n00:39:46,540 --> 00:39:48,920\nGreat architecture, really nice beaches.\n\n585\n00:39:48,920 --> 00:39:51,830\nIt is very lively especially at night.\n\n586\n00:39:51,830 --> 00:39:57,109\nThe only downfall is that we were here in\nthe middle of summer so it was super hot and\n\n587\n00:39:57,109 --> 00:40:01,190\nsuper crowded and sometimes that made it a\nlittle bit difficult to enjoy.\n\n588\n00:40:01,190 --> 00:40:04,180\nEspecially at midday or in the mid-afternoon.\n\n589\n00:40:04,180 --> 00:40:05,410\nSo keep that in mind.\n\n590\n00:40:05,410 --> 00:40:09,719\nMaybe consider visiting in the springtime,\nfall, winter.\n\n591\n00:40:09,719 --> 00:40:11,859\nWell, so what did you think of the city?\n\n592\n00:40:11,859 --> 00:40:13,540\nIt is definitely a fun city.\n\n593\n00:40:13,540 --> 00:40:15,770\nWe had a lot of fun going to the beaches.\n\n594\n00:40:15,770 --> 00:40:19,150\nOne thing that is really different about this\ncity compared to some other European cities\n\n595\n00:40:19,150 --> 00:40:20,980\nthough is that it is really spread out.\n\n596\n00:40:20,980 --> 00:40:23,721\nIn order for us to visit all of these different\nattractions we had to chunk them together\n\n597\n00:40:23,721 --> 00:40:25,849\ninto groups to visit them day by day.\n\n598\n00:40:25,849 --> 00:40:27,839\nOverall, it was a decent city.\n\n599\n00:40:27,839 --> 00:40:30,940\nIt didn't quite click with me the same way\nthat Madrid did.\n\n600\n00:40:30,940 --> 00:40:34,050\nBut that is just personal preference I suppose.\n\n601\n00:40:34,050 --> 00:40:35,529\nAnd that is a wrap for Barcelona!\n\n602\n00:40:35,529 --> 00:40:40,630\nOur 5 days in the city flew by, and while\nthis guide didn't cover everything, we hope\n\n603\n00:40:40,630 --> 00:40:45,420\nwe were able to give you a feel of what this\nfun seaside city has to offer.\n\n604\n00:40:45,420 --> 00:40:50,469\nAs always, if you have any suggestions of\nthings to do around town, feel free to add\n\n605\n00:40:50,469 --> 00:40:52,099\nthem in the comments below.\n\n606\n00:40:52,099 --> 00:40:55,880\nAnd if you want to catch our latest travel\nvideos, don't forget to hit subscribe!\n\n607\n00:40:55,880 --> 00:40:56,880\nWell Hello,\n\n608\n00:40:56,880 --> 00:40:58,579\nSo today is July 23rd.\n\n609\n00:40:58,579 --> 00:41:00,289\nWhich means it is my birthday!\n\n610\n00:41:00,289 --> 00:41:04,589\nSo Sam and I are going to take a little day\ntrip.\n\n611\n00:41:04,589 --> 00:41:09,800\nWe've been staying in Madrid but Toledo is\nonly thirty minutes away by train.\n\n612\n00:41:09,800 --> 00:41:18,940\nSo we're going to head out and have some birthday\nadventures in a new city.\n\n613\n00:41:18,940 --> 00:41:38,900\nWe've arrived and it is a beautiful train\nstation.\n\n614\n00:41:38,900 --> 00:41:43,490\nTime to get the birthday girl some lunch.\n\n615\n00:41:43,490 --> 00:41:45,609\nYes.\n\n616\n00:41:45,609 --> 00:41:57,430\nSo we decided to walk into the city which\nwas maybe a mistake considering it is almost\n\n617\n00:41:57,430 --> 00:41:58,430\nforty degrees out.\n\n618\n00:41:58,430 --> 00:42:01,210\nWe should have just grabbed a taxi but at\nleast they have these escalators that help\n\n619\n00:42:01,210 --> 00:42:06,950\nyou reach the summit of the center of the\nold town I guess.\n\n620\n00:42:06,950 --> 00:42:10,119\nSo yeah, it is nice being in the shade and\nnot having to climb stairs.\n\n621\n00:42:10,119 --> 00:42:15,569\nIt is kind of funny because just outside of\nthe escalators are these old ruins.\n\n622\n00:42:15,569 --> 00:42:20,109\nSo you have something very modern and then\nyou have the ruins right beside it.\n\n623\n00:42:20,109 --> 00:42:21,530\nYeah, quite the contrast.\n\n624\n00:42:21,530 --> 00:42:23,089\nSo we made it to the top.\n\n625\n00:42:23,089 --> 00:42:24,089\nAnd this is our reward.\n\n626\n00:42:24,089 --> 00:42:25,089\nCheck out these views.\n\n627\n00:42:25,089 --> 00:42:28,589\nBirthday girl, what is your starter?\n\n628\n00:42:28,589 --> 00:42:41,660\nAlright, so we found a nice little restaurant\nand I've ordered Gazpacho which is a cold\n\n629\n00:42:41,660 --> 00:42:43,860\ntomato soup with onions, peppers and cucumbers.\n\n630\n00:42:43,860 --> 00:42:48,950\nBut you can't see any of that because it looks\nlike they've just liquefied it and turned\n\n631\n00:42:48,950 --> 00:42:53,089\nit into a bit of a cream.\n\n632\n00:42:53,089 --> 00:42:55,470\nBut let's try it.\n\n633\n00:42:55,470 --> 00:42:56,470\nMmmmm.\n\n634\n00:42:56,470 --> 00:42:57,470\nRefreshing?\n\n635\n00:42:57,470 --> 00:42:59,710\nThat is so refreshing on a day like today.\n\n636\n00:42:59,710 --> 00:43:05,579\nAnd it is a little bit tart and tangy which\nI really like.\n\n637\n00:43:05,579 --> 00:43:09,670\nI could drink this out of a glass it is so\ngood.\n\n638\n00:43:09,670 --> 00:43:11,109\nAnd what is your entree?\n\n639\n00:43:11,109 --> 00:43:12,849\nI'm trying something I've never tried before.\n\n640\n00:43:12,849 --> 00:43:14,400\nIt is called Migas de Pastor.\n\n641\n00:43:14,400 --> 00:43:20,890\nAnd if you look down here it has got meat,\nit has got some kind of breadcrumbs here and\n\n642\n00:43:20,890 --> 00:43:22,210\nit also has veggies.\n\n643\n00:43:22,210 --> 00:43:23,549\nI think these maybe peppers.\n\n644\n00:43:23,549 --> 00:43:27,519\nLet's take a bite with the meat and the breadcrumbs.\n\n645\n00:43:27,519 --> 00:43:29,940\nHow is it?\n\n646\n00:43:29,940 --> 00:43:32,369\nIt's really good.\n\n647\n00:43:32,369 --> 00:43:36,339\nI think that is a piece of like chorizo meat.\n\n648\n00:43:36,339 --> 00:43:37,339\nNice!\n\n649\n00:43:37,339 --> 00:43:38,339\nSpicy!\n\n650\n00:43:38,339 --> 00:43:40,010\nAnd what does the birthday gal have?\n\n651\n00:43:40,010 --> 00:43:45,109\nSo I'm having a type of Tortilla which is\nbasically potatoes and egg.\n\n652\n00:43:45,109 --> 00:43:48,440\nKind of like an omelette style meal.\n\n653\n00:43:48,440 --> 00:43:49,980\nThis also has ham in it.\n\n654\n00:43:49,980 --> 00:43:52,339\nAnd I've got some pork right underneath.\n\n655\n00:43:52,339 --> 00:43:53,940\nThey've soaked it in ketchup which I'm not\na huge fan of.\n\n656\n00:43:53,940 --> 00:43:54,940\nBut it is alright.\n\n657\n00:43:54,940 --> 00:43:59,960\nI actually had this for breakfast today and\nthat was a little bit better.\n\n658\n00:43:59,960 --> 00:44:05,200\nSo I see your main dish has arrived.\n\n659\n00:44:05,200 --> 00:44:09,440\nYou know what, this is actually my favorite\nSpanish dish that I've tried since I've been\n\n660\n00:44:09,440 --> 00:44:10,440\nto Spain.\n\n661\n00:44:10,440 --> 00:44:11,440\nIt is called Paella.\n\n662\n00:44:11,440 --> 00:44:12,440\nTake a look down here.\n\n663\n00:44:12,440 --> 00:44:16,910\nWe're going to be doing a bit more of a dedicated\nvideo to this soon but for now you can basically\n\n664\n00:44:16,910 --> 00:44:21,400\nknow that it is a mixed type of rice with\nseafood and vegetables.\n\n665\n00:44:21,400 --> 00:44:26,170\nAlright, let's take a bite of that.\n\n666\n00:44:26,170 --> 00:44:27,529\nSo good.\n\n667\n00:44:27,529 --> 00:44:31,720\nIt's got a really rich and kind of creamy\nsauce.\n\n668\n00:44:31,720 --> 00:44:34,670\nI just absolutely love this.\n\n669\n00:44:34,670 --> 00:44:36,690\nAnd over here in Spain wine is like water.\n\n670\n00:44:36,690 --> 00:44:39,710\nI had a choice between water and wine so I\ngot my own bottle.\n\n671\n00:44:39,710 --> 00:44:41,680\nI think I made the right decision.\n\n672\n00:44:41,680 --> 00:44:46,619\nAren't you glad we got about a thirty minute\nbreak in between our main course and dessert?\n\n673\n00:44:46,619 --> 00:44:47,759\nWhat do you have?\n\n674\n00:44:47,759 --> 00:44:51,319\nI am having flan.\n\n675\n00:44:51,319 --> 00:44:54,140\nAnd I don't really know how to describe this\ndessert except to say that it is popular in\n\n676\n00:44:54,140 --> 00:44:56,119\nSouth America and in Spain.\n\n677\n00:44:56,119 --> 00:44:58,279\nAnd your Mom makes a really good flan.\n\n678\n00:44:58,279 --> 00:45:03,390\nYes, and the brown stuff you see it is kind\nof like caramelized sugar but I really can't\n\n679\n00:45:03,390 --> 00:45:07,049\nexplain the dessert itself because I have\nno idea what it is made with even though I've\n\n680\n00:45:07,049 --> 00:45:09,240\neaten it my whole life.\n\n681\n00:45:09,240 --> 00:45:11,380\nThat's good.\n\n682\n00:45:11,380 --> 00:45:16,210\nAlright, and I have one of my all-time favorites.\n\n683\n00:45:16,210 --> 00:45:18,219\nArroz con leche.\n\n684\n00:45:18,219 --> 00:45:23,700\nThis is a rice pudding and unlike you I can\nexplain what is in it.\n\n685\n00:45:23,700 --> 00:45:26,910\nThere is milk, there is rice and there is\ncinnamon.\n\n686\n00:45:26,910 --> 00:45:30,609\nAnd you know who makes a good rice pudding\n- my Mom too.\n\n687\n00:45:30,609 --> 00:45:34,809\nLet's take a bite.\n\n688\n00:45:34,809 --> 00:45:40,369\nI'll stir that cinnamon around a bit.\n\n689\n00:45:40,369 --> 00:45:41,369\nIt's really good.\n\n690\n00:45:41,369 --> 00:45:42,369\nIt is really creamy.\n\n691\n00:45:42,369 --> 00:45:45,569\nI can tell they've used like maybe even a\ncream instead of a milk.\n\n692\n00:45:45,569 --> 00:45:46,569\nNice.\n\n693\n00:45:46,569 --> 00:45:47,569\nAnd lots of sugar and cinnamon.\n\n694\n00:45:47,569 --> 00:45:49,650\nSo is it served hot or cold here?\n\n695\n00:45:49,650 --> 00:45:51,539\nAh, cold.\n\n696\n00:45:51,539 --> 00:45:52,539\nNice.\n\n697\n00:45:52,539 --> 00:46:02,229\nSo we are now visiting the Alcázar, which\nis the one building that dominates the city\n\n698\n00:46:02,229 --> 00:46:03,229\nskyline.\n\n699\n00:46:03,229 --> 00:46:05,809\nAnd they also have a really cool military\nmuseum.\n\n700\n00:46:05,809 --> 00:46:10,319\nAnd normally I wouldn't be into that but because\nit is so hot outside it has actually been\n\n701\n00:46:10,319 --> 00:46:13,299\nreally nice being indoors with AC.\n\n702\n00:46:13,299 --> 00:46:23,200\nJust learning a bit of the history by force.\n\n703\n00:46:23,200 --> 00:46:41,319\nI'm beginning to realize that Spain is more\nof a winter destination.\n\n704\n00:46:41,319 --> 00:46:45,769\nAll we've been doing since we've come here\nis sweating like pigs.\n\n705\n00:46:45,769 --> 00:46:52,839\nSo we are hiding indoors again.\n\n706\n00:46:52,839 --> 00:47:07,210\nWe found a little corner store with lots of\nfans and Popsicles.\n\n707\n00:47:07,210 --> 00:47:16,549\nSo trying to cool down here people.\n\n708\n00:47:16,549 --> 00:47:18,729\nSo I think that is about all we can handle\nfor today.\n\n709\n00:47:18,729 --> 00:47:19,729\nSo cooling off yet again with ice cream cones\nthis time.\n\n710\n00:47:19,729 --> 00:47:20,729\nAnd now we're going to head back to the train\nstation and try to get back to Madrid a little\n\n711\n00:47:20,729 --> 00:47:21,519\nbit earlier than planned.\n\n", "original_filename": "20170201 - Visit SPAIN Travel Guide ∩╜£ Best things to do in Spain.en.srt", "missing_transcript": false} {"id": "c04fe0a41e8402a5", "content_hash": "eabb813e52c3e8fed18538f5408655c715f721d3", "video_id": "D_QlGiPlA1U", "url": "https://www.youtube.com/watch?v=D_QlGiPlA1U", "position": 30, "published_at": "2017-01-09T22:00:00Z", "video_date": "2017-01-09", "title": "Visit METEORA Travel Guide | What to SEE, DO & EAT in Meteora, Greece", "youtube_title": "Visit METEORA Travel Guide | What to SEE, DO & EAT in Meteora, Greece", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 14009, "tags": "Meteora,Visit Meteora,Meteora Greece,Travel Greece,Greece Travel,Greece,hiking in Meteora,Meteora hiking,Meteora caves,Meteora travel guide,meteora travel,meteora monasteries,Things to do in Meteora,meteora greece city in the sky,Touring Meteora,meteora monasteries greece,meteora grecia,meteora climbing,meteora greece hd,Greek Monasteries,meteora documentary,travel,adventure travel,outdoors,Grand Meteoron,landscape,Climbing,cave prison", "tags_list": ["Meteora", "Visit Meteora", "Meteora Greece", "Travel Greece", "Greece Travel", "Greece", "hiking in Meteora", "Meteora hiking", "Meteora caves", "Meteora travel guide", "meteora travel", "meteora monasteries", "Things to do in Meteora", "meteora greece city in the sky", "Touring Meteora", "meteora monasteries greece", "meteora grecia", "meteora climbing", "meteora greece hd", "Greek Monasteries", "meteora documentary", "travel", "adventure travel", "outdoors", "Grand Meteoron", "landscape", "Climbing", "cave prison"], "text": "Meteora's monasteries may get all the attention, but if you look a bit closer at the landscape you'll notice that it is dotted with caves - caves where men once dwelled! This is something that piqued our curiosity, so we devoted a whole morning to cave-hopping around the area. So we have another fun day planned in Meteora. Today we're going around and visiting caves. And now there is a lot of different caves. Earlier in the morning we visited some that were used kind of like to keep farm animals, sheep and goats because they were very accessible and at a lower level. And right now we're visiting caves that were used by hermits and that means monks who wanted to be secluded and just live a very quiet simple life on their own. So these monks in Meteora were extreme adventurers in my opinion. They wanted the caves that were really high up and could not be reached by others so that they could be in isolation on their own. So in order to reach these caves they would have literally had to scale using their hands the first time. And then use ropes and ladders to reach them later on. The monks eventually built monasteries, but don't let that fool you into thinking they were any easier to access. Reaching the top involved a lot of bravado and a whole lot of upper body strength. Next up we're going to be climbing the Holy Spirit Rock which is right behind us. This isn't going to be rock climbing. Apparently there is a trail around the other side so let's go follow our guide because he is already leaving without us. In the afternoon we set our sights on the Holy Ghost Tower which sits in the middle of the valley. It was a good challenge and we were rewarded with some pretty breathtaking views from the top, but my favourite part was walking down the other side and coming face to face with a cave that once acted as a jail for monks! We've been climbing up The Holy ghost tower and right now we've reached a little chapel inside a cave. So let's go have a look. 360 views from the top. This is our reward for climbing Holy Spirit Tower. Fresh pomegranate! Mmmm. And it is delicious. So refreshing. So right now we are standing at the mouth of what I'm calling the naught monks cave. This was basically like a jail so if a monk was misbehaving he would be sent here and they had fourteen different ledgers which were basically like prison cells where the monks would be placed in isolation. So let's go inside and have a look. Team Greece! Woo! Well hello from Greece! Sam and I are currently visiting Meteora which means suspended in the sky. This is a place that is really well known for its monasteries built atop these rocks. And the landscape is usually out of this world but as you can see we are dealing with a bit of fog and rain today. So it is going to be a bit tricky. Um, we were planning to do a bit of hiking actually but I think that is not going to work out so we're going to settle for some monasteries and caves instead. So let's get ready and go. Since the weather wasn't really cooperating we ended up hopping in a van and driving out to some different look out points around Meteora. Everywhere we turned we were greeted with sweeping views of the towns below, impressive monasteries seeming to defy gravity, and imposing rock towers that looked out of this world. The rain did eventually clear up and that's when we went back to our original plan for a hike around Meteora. Okay guys, so we are finally hitting the trails. It's going to be a 10 kilometer hike. So far we've already been seeing ruined monasteries and the landscapes are amazing. So let's continue. We have to catch up with our group. Behind me are some massive boulders which are really popular for rock climbing. We're not really into that so we're just doing a hike today. But if you're into rock climbing you've got to try it over here. The hike was a really easy one and perfect for most fitness levels. Our guide lead us down dirt trails and we learned that there is a network of over 35 kilometers of foot paths in this area. Along the way he pointed out strange rock formations, various mushrooms growing in the forest, and the best part was hearing the tales behind each of the ruins we visited. This is the place where you can taste the echo. Listen! Echo! Woo! It's raining outside, we've got an abandoned monastery in the background and we're going to do our best echoes. Echo! And you? Echo! That was weak. One more time. Echo! Echo! So we've been visiting a lot of different ruined or abandoned monasteries and this is one of them. Now there is a pretty interesting story behind this one. Apparently, monks used to live here and one day they were out who knows doing some gardening or whatever when a group of people came over and they just took over their home. They started squatting and they took control of the monastery for over 80 years. So the poor monks had to find somewhere else to live. Now today this one has been renovated but you can't actually visit it. So we're just admiring it from a distance. Pretty spectacular I'd say. The rain clouds have returned and it is pouring right now. That is the end of our 10 kilometer hike. We're going to go have some lunch, dry up and maybe head out again in the afternoon. by bus. So we'll check out some monasteries later. Okay, so it is still raining but we are going to go visit the biggest monastery here in Meteora. It's called the Grand Meteoron. Low and behold. It's just over there. We've got our umbrellas. Let's go visit it. What's scary? If you look over here you'll notice that this is the old entrance and they used to climb up by latter. That's scary. And lucky for us today you can reach the top by climbing the stairs. Three hundred stairs to the top. But back in the day you would have had to use a rope and basically hoist yourself up or had someone pull you up because you know they were quite secluded and they wanted to keep it that way. So if you wanted to make it here you had to earn it. What I'm going to do over here is light a candle and make a wish. So come and check it out. It better be a good wish. Choose wisely. And, of course I can't tell you what it is. Any tips on visiting here? Yes! I actually do have a tip. So prior to coming to Meteora I would have thought okay let's hop on a bus, we'll reach the monastery. Visit the monastery and that will be it. But if you do it that way you're missing out on so much more because the landscapes here are incredible. So I would recommend doing a hike. Kind of like what we did this morning because then you really get to admire the monastery, see them from a distance. You get to visit caves and also visit the abandoned ruins of former monasteries that are kind of hidden and you wouldn't normally be able to spot if you were on the main road. So something to consider. You can get a bit of exercise and really enjoy the landscapes. It wasn't until our final morning in Meteora that the rain clouds finally cleared and we had blue skies over the valley. Though I have to say, we still loved it even in the rain, and that's the sign of a good visit!", "text_with_breaks": "Meteora's monasteries may get all the attention,\nbut if you look a bit closer at the landscape\n\nyou'll notice that it is dotted with caves\n- caves where men once dwelled!\n\nThis is something that piqued our curiosity,\nso we devoted a whole morning to cave-hopping\n\naround the area.\n\nSo we have another fun day planned in Meteora.\n\nToday we're going around and visiting caves.\n\nAnd now there is a lot of different caves.\n\nEarlier in the morning we visited some that\nwere used kind of like to keep farm animals,\n\nsheep and goats because they were very accessible\nand at a lower level.\n\nAnd right now we're visiting caves that were\nused by hermits and that means monks who wanted\n\nto be secluded and just live a very quiet\nsimple life on their own.\n\nSo these monks in Meteora were extreme adventurers\nin my opinion.\n\nThey wanted the caves that were really high\nup and could not be reached by others so that\n\nthey could be in isolation on their own.\n\nSo in order to reach these caves they would\nhave literally had to scale using their hands\n\nthe first time.\n\nAnd then use ropes and ladders to reach them\nlater on.\n\nThe monks eventually built monasteries, but\ndon't let that fool you into thinking they\n\nwere any easier to access.\n\nReaching the top involved a lot of bravado\nand a whole lot of upper body strength.\n\nNext up we're going to be climbing the Holy\nSpirit Rock which is right behind us.\n\nThis isn't going to be rock climbing.\n\nApparently there is a trail around the other\nside so let's go follow our guide because\n\nhe is already leaving without us.\n\nIn the afternoon we set our sights on the\nHoly Ghost Tower which sits in the middle\n\nof the valley.\n\nIt was a good challenge and we were rewarded\nwith some pretty breathtaking views from the\n\ntop, but my favourite part was walking down\nthe other side and coming face to face with\n\na cave that once acted as a jail for monks!\n\nWe've been climbing up The Holy ghost tower\nand right now we've reached a little chapel\n\ninside a cave.\n\nSo let's go have a look.\n\n360 views from the top.\n\nThis is our reward for climbing Holy Spirit\nTower.\n\nFresh pomegranate!\n\nMmmm.\n\nAnd it is delicious.\n\nSo refreshing.\n\nSo right now we are standing at the mouth\nof what I'm calling the naught monks cave.\n\nThis was basically like a jail so if a monk\nwas misbehaving he would be sent here and\n\nthey had fourteen different ledgers which\nwere basically like prison cells where the\n\nmonks would be placed in isolation.\n\nSo let's go inside and have a look.\n\nTeam Greece!\n\nWoo!\n\nWell hello from Greece!\n\nSam and I are currently visiting Meteora which\nmeans suspended in the sky.\n\nThis is a place that is really well known\nfor its monasteries built atop these rocks.\n\nAnd the landscape is usually out of this world\nbut as you can see we are dealing with a bit\n\nof fog and rain today.\n\nSo it is going to be a bit tricky.\n\nUm, we were planning to do a bit of hiking\nactually but I think that is not going to\n\nwork out so we're going to settle for some\nmonasteries and caves instead.\n\nSo let's get ready and go.\n\nSince the weather wasn't really cooperating\nwe ended up hopping in a van and driving out\n\nto some different look out points around Meteora.\n\nEverywhere we turned we were greeted with\nsweeping views of the towns below, impressive\n\nmonasteries seeming to defy gravity, and imposing\nrock towers that looked out of this world.\n\nThe rain did eventually clear up and that's\nwhen we went back to our original plan for\n\na hike around Meteora.\n\nOkay guys, so we are finally hitting the trails.\n\nIt's going to be a 10 kilometer hike.\n\nSo far we've already been seeing ruined monasteries\nand the landscapes are amazing.\n\nSo let's continue.\n\nWe have to catch up with our group.\n\nBehind me are some massive boulders which\nare really popular for rock climbing.\n\nWe're not really into that so we're just doing\na hike today.\n\nBut if you're into rock climbing you've got\nto try it over here.\n\nThe hike was a really easy one and perfect\nfor most fitness levels.\n\nOur guide lead us down dirt trails and we\nlearned that there is a network of over 35\n\nkilometers of foot paths in this area.\n\nAlong the way he pointed out strange rock\nformations, various mushrooms growing in the\n\nforest, and the best part was hearing the\ntales behind each of the ruins we visited.\n\nThis is the place where you can taste the\necho.\n\nListen!\n\nEcho!\n\nWoo!\n\nIt's raining outside, we've got an abandoned\nmonastery in the background and we're going\n\nto do our best echoes.\n\nEcho!\n\nAnd you?\n\nEcho!\n\nThat was weak.\n\nOne more time.\n\nEcho!\n\nEcho!\n\nSo we've been visiting a lot of different\nruined or abandoned monasteries and this is\n\none of them.\n\nNow there is a pretty interesting story behind\nthis one.\n\nApparently, monks used to live here and one\nday they were out who knows doing some gardening\n\nor whatever when a group of people came over\nand they just took over their home.\n\nThey started squatting and they took control\nof the monastery for over 80 years.\n\nSo the poor monks had to find somewhere else\nto live.\n\nNow today this one has been renovated but\nyou can't actually visit it.\n\nSo we're just admiring it from a distance.\n\nPretty spectacular I'd say.\n\nThe rain clouds have returned and it is pouring\nright now.\n\nThat is the end of our 10 kilometer hike.\n\nWe're going to go have some lunch, dry up\nand maybe head out again in the afternoon.\n\nby bus.\n\nSo we'll check out some monasteries later.\n\nOkay, so it is still raining but we are going\nto go visit the biggest monastery here in\n\nMeteora.\n\nIt's called the Grand Meteoron.\n\nLow and behold.\n\nIt's just over there.\n\nWe've got our umbrellas.\n\nLet's go visit it.\n\nWhat's scary?\n\nIf you look over here you'll notice that this\nis the old entrance and they used to climb\n\nup by latter.\n\nThat's scary.\n\nAnd lucky for us today you can reach the top\nby climbing the stairs.\n\nThree hundred stairs to the top.\n\nBut back in the day you would have had to\nuse a rope and basically hoist yourself up\n\nor had someone pull you up because you know\nthey were quite secluded and they wanted to\n\nkeep it that way.\n\nSo if you wanted to make it here you had to\nearn it.\n\nWhat I'm going to do over here is light a\ncandle and make a wish.\n\nSo come and check it out.\n\nIt better be a good wish.\n\nChoose wisely.\n\nAnd, of course I can't tell you what it is.\n\nAny tips on visiting here?\n\nYes!\n\nI actually do have a tip.\n\nSo prior to coming to Meteora I would have\nthought okay let's hop on a bus, we'll reach\n\nthe monastery.\n\nVisit the monastery and that will be it.\n\nBut if you do it that way you're missing out\non so much more because the landscapes here\n\nare incredible.\n\nSo I would recommend doing a hike.\n\nKind of like what we did this morning because\nthen you really get to admire the monastery,\n\nsee them from a distance.\n\nYou get to visit caves and also visit the\nabandoned ruins of former monasteries that\n\nare kind of hidden and you wouldn't normally\nbe able to spot if you were on the main road.\n\nSo something to consider.\n\nYou can get a bit of exercise and really enjoy\nthe landscapes.\n\nIt wasn't until our final morning in Meteora\nthat the rain clouds finally cleared and we\n\nhad blue skies over the valley.\n\nThough I have to say, we still loved it even\nin the rain, and that's the sign of a good\n\nvisit!", "srt": "1\n00:00:02,290 --> 00:00:07,410\nMeteora's monasteries may get all the attention,\nbut if you look a bit closer at the landscape\n\n2\n00:00:07,410 --> 00:00:12,210\nyou'll notice that it is dotted with caves\n- caves where men once dwelled!\n\n3\n00:00:12,210 --> 00:00:16,800\nThis is something that piqued our curiosity,\nso we devoted a whole morning to cave-hopping\n\n4\n00:00:16,800 --> 00:00:17,800\naround the area.\n\n5\n00:00:17,800 --> 00:00:20,260\nSo we have another fun day planned in Meteora.\n\n6\n00:00:20,260 --> 00:00:22,520\nToday we're going around and visiting caves.\n\n7\n00:00:22,520 --> 00:00:25,110\nAnd now there is a lot of different caves.\n\n8\n00:00:25,110 --> 00:00:29,800\nEarlier in the morning we visited some that\nwere used kind of like to keep farm animals,\n\n9\n00:00:29,800 --> 00:00:33,800\nsheep and goats because they were very accessible\nand at a lower level.\n\n10\n00:00:33,800 --> 00:00:38,610\nAnd right now we're visiting caves that were\nused by hermits and that means monks who wanted\n\n11\n00:00:38,610 --> 00:00:46,200\nto be secluded and just live a very quiet\nsimple life on their own.\n\n12\n00:00:46,200 --> 00:00:52,150\nSo these monks in Meteora were extreme adventurers\nin my opinion.\n\n13\n00:00:52,150 --> 00:00:56,271\nThey wanted the caves that were really high\nup and could not be reached by others so that\n\n14\n00:00:56,271 --> 00:00:58,820\nthey could be in isolation on their own.\n\n15\n00:00:58,820 --> 00:01:03,090\nSo in order to reach these caves they would\nhave literally had to scale using their hands\n\n16\n00:01:03,090 --> 00:01:04,360\nthe first time.\n\n17\n00:01:04,360 --> 00:01:11,680\nAnd then use ropes and ladders to reach them\nlater on.\n\n18\n00:01:11,680 --> 00:01:15,720\nThe monks eventually built monasteries, but\ndon't let that fool you into thinking they\n\n19\n00:01:15,720 --> 00:01:17,190\nwere any easier to access.\n\n20\n00:01:17,190 --> 00:01:22,100\nReaching the top involved a lot of bravado\nand a whole lot of upper body strength.\n\n21\n00:01:22,100 --> 00:01:27,011\nNext up we're going to be climbing the Holy\nSpirit Rock which is right behind us.\n\n22\n00:01:27,011 --> 00:01:28,920\nThis isn't going to be rock climbing.\n\n23\n00:01:28,920 --> 00:01:32,490\nApparently there is a trail around the other\nside so let's go follow our guide because\n\n24\n00:01:32,490 --> 00:01:40,870\nhe is already leaving without us.\n\n25\n00:01:40,870 --> 00:01:45,420\nIn the afternoon we set our sights on the\nHoly Ghost Tower which sits in the middle\n\n26\n00:01:45,420 --> 00:01:46,420\nof the valley.\n\n27\n00:01:46,420 --> 00:01:49,909\nIt was a good challenge and we were rewarded\nwith some pretty breathtaking views from the\n\n28\n00:01:49,909 --> 00:01:55,130\ntop, but my favourite part was walking down\nthe other side and coming face to face with\n\n29\n00:01:55,130 --> 00:01:58,250\na cave that once acted as a jail for monks!\n\n30\n00:01:58,250 --> 00:02:03,960\nWe've been climbing up The Holy ghost tower\nand right now we've reached a little chapel\n\n31\n00:02:03,960 --> 00:02:08,289\ninside a cave.\n\n32\n00:02:08,289 --> 00:02:19,549\nSo let's go have a look.\n\n33\n00:02:19,549 --> 00:02:25,110\n360 views from the top.\n\n34\n00:02:25,110 --> 00:02:34,099\nThis is our reward for climbing Holy Spirit\nTower.\n\n35\n00:02:34,099 --> 00:02:35,680\nFresh pomegranate!\n\n36\n00:02:35,680 --> 00:02:37,120\nMmmm.\n\n37\n00:02:37,120 --> 00:02:40,849\nAnd it is delicious.\n\n38\n00:02:40,849 --> 00:02:44,969\nSo refreshing.\n\n39\n00:02:44,969 --> 00:02:55,419\nSo right now we are standing at the mouth\nof what I'm calling the naught monks cave.\n\n40\n00:02:55,419 --> 00:03:01,049\nThis was basically like a jail so if a monk\nwas misbehaving he would be sent here and\n\n41\n00:03:01,049 --> 00:03:05,499\nthey had fourteen different ledgers which\nwere basically like prison cells where the\n\n42\n00:03:05,499 --> 00:03:07,579\nmonks would be placed in isolation.\n\n43\n00:03:07,579 --> 00:03:13,180\nSo let's go inside and have a look.\n\n44\n00:03:13,180 --> 00:03:20,090\nTeam Greece!\n\n45\n00:03:20,090 --> 00:03:23,559\nWoo!\n\n46\n00:03:23,559 --> 00:03:24,659\nWell hello from Greece!\n\n47\n00:03:24,659 --> 00:03:29,579\nSam and I are currently visiting Meteora which\nmeans suspended in the sky.\n\n48\n00:03:29,579 --> 00:03:34,359\nThis is a place that is really well known\nfor its monasteries built atop these rocks.\n\n49\n00:03:34,359 --> 00:03:41,191\nAnd the landscape is usually out of this world\nbut as you can see we are dealing with a bit\n\n50\n00:03:41,191 --> 00:03:42,191\nof fog and rain today.\n\n51\n00:03:42,191 --> 00:03:44,129\nSo it is going to be a bit tricky.\n\n52\n00:03:44,129 --> 00:03:48,110\nUm, we were planning to do a bit of hiking\nactually but I think that is not going to\n\n53\n00:03:48,110 --> 00:03:51,969\nwork out so we're going to settle for some\nmonasteries and caves instead.\n\n54\n00:03:51,969 --> 00:03:58,819\nSo let's get ready and go.\n\n55\n00:03:58,819 --> 00:04:02,900\nSince the weather wasn't really cooperating\nwe ended up hopping in a van and driving out\n\n56\n00:04:02,900 --> 00:04:05,919\nto some different look out points around Meteora.\n\n57\n00:04:05,919 --> 00:04:10,370\nEverywhere we turned we were greeted with\nsweeping views of the towns below, impressive\n\n58\n00:04:10,370 --> 00:04:16,310\nmonasteries seeming to defy gravity, and imposing\nrock towers that looked out of this world.\n\n59\n00:04:16,310 --> 00:04:20,570\nThe rain did eventually clear up and that's\nwhen we went back to our original plan for\n\n60\n00:04:20,570 --> 00:04:25,630\na hike around Meteora.\n\n61\n00:04:25,630 --> 00:04:35,470\nOkay guys, so we are finally hitting the trails.\n\n62\n00:04:35,470 --> 00:04:37,690\nIt's going to be a 10 kilometer hike.\n\n63\n00:04:37,690 --> 00:04:42,320\nSo far we've already been seeing ruined monasteries\nand the landscapes are amazing.\n\n64\n00:04:42,320 --> 00:04:43,320\nSo let's continue.\n\n65\n00:04:43,320 --> 00:04:49,680\nWe have to catch up with our group.\n\n66\n00:04:49,680 --> 00:04:59,450\nBehind me are some massive boulders which\nare really popular for rock climbing.\n\n67\n00:04:59,450 --> 00:05:01,980\nWe're not really into that so we're just doing\na hike today.\n\n68\n00:05:01,980 --> 00:05:06,660\nBut if you're into rock climbing you've got\nto try it over here.\n\n69\n00:05:06,660 --> 00:05:12,010\nThe hike was a really easy one and perfect\nfor most fitness levels.\n\n70\n00:05:12,010 --> 00:05:16,420\nOur guide lead us down dirt trails and we\nlearned that there is a network of over 35\n\n71\n00:05:16,420 --> 00:05:19,650\nkilometers of foot paths in this area.\n\n72\n00:05:19,650 --> 00:05:24,250\nAlong the way he pointed out strange rock\nformations, various mushrooms growing in the\n\n73\n00:05:24,250 --> 00:05:33,400\nforest, and the best part was hearing the\ntales behind each of the ruins we visited.\n\n74\n00:05:33,400 --> 00:05:39,120\nThis is the place where you can taste the\necho.\n\n75\n00:05:39,120 --> 00:05:40,120\nListen!\n\n76\n00:05:40,120 --> 00:05:41,120\nEcho!\n\n77\n00:05:41,120 --> 00:05:42,120\nWoo!\n\n78\n00:05:42,120 --> 00:05:44,880\nIt's raining outside, we've got an abandoned\nmonastery in the background and we're going\n\n79\n00:05:44,880 --> 00:05:47,180\nto do our best echoes.\n\n80\n00:05:47,180 --> 00:05:48,890\nEcho!\n\n81\n00:05:48,890 --> 00:05:49,890\nAnd you?\n\n82\n00:05:49,890 --> 00:05:50,890\nEcho!\n\n83\n00:05:50,890 --> 00:05:52,940\nThat was weak.\n\n84\n00:05:52,940 --> 00:05:56,450\nOne more time.\n\n85\n00:05:56,450 --> 00:05:57,620\nEcho!\n\n86\n00:05:57,620 --> 00:05:58,780\nEcho!\n\n87\n00:05:58,780 --> 00:06:02,861\nSo we've been visiting a lot of different\nruined or abandoned monasteries and this is\n\n88\n00:06:02,861 --> 00:06:03,861\none of them.\n\n89\n00:06:03,861 --> 00:06:06,520\nNow there is a pretty interesting story behind\nthis one.\n\n90\n00:06:06,520 --> 00:06:11,250\nApparently, monks used to live here and one\nday they were out who knows doing some gardening\n\n91\n00:06:11,250 --> 00:06:15,810\nor whatever when a group of people came over\nand they just took over their home.\n\n92\n00:06:15,810 --> 00:06:21,080\nThey started squatting and they took control\nof the monastery for over 80 years.\n\n93\n00:06:21,080 --> 00:06:23,890\nSo the poor monks had to find somewhere else\nto live.\n\n94\n00:06:23,890 --> 00:06:28,480\nNow today this one has been renovated but\nyou can't actually visit it.\n\n95\n00:06:28,480 --> 00:06:31,000\nSo we're just admiring it from a distance.\n\n96\n00:06:31,000 --> 00:06:33,500\nPretty spectacular I'd say.\n\n97\n00:06:33,500 --> 00:06:43,340\nThe rain clouds have returned and it is pouring\nright now.\n\n98\n00:06:43,340 --> 00:06:45,230\nThat is the end of our 10 kilometer hike.\n\n99\n00:06:45,230 --> 00:06:49,110\nWe're going to go have some lunch, dry up\nand maybe head out again in the afternoon.\n\n100\n00:06:49,110 --> 00:06:50,110\nby bus.\n\n101\n00:06:50,110 --> 00:06:55,890\nSo we'll check out some monasteries later.\n\n102\n00:06:55,890 --> 00:07:03,420\nOkay, so it is still raining but we are going\nto go visit the biggest monastery here in\n\n103\n00:07:03,420 --> 00:07:04,420\nMeteora.\n\n104\n00:07:04,420 --> 00:07:05,710\nIt's called the Grand Meteoron.\n\n105\n00:07:05,710 --> 00:07:07,340\nLow and behold.\n\n106\n00:07:07,340 --> 00:07:08,820\nIt's just over there.\n\n107\n00:07:08,820 --> 00:07:10,230\nWe've got our umbrellas.\n\n108\n00:07:10,230 --> 00:07:12,960\nLet's go visit it.\n\n109\n00:07:12,960 --> 00:07:17,480\nWhat's scary?\n\n110\n00:07:17,480 --> 00:07:24,190\nIf you look over here you'll notice that this\nis the old entrance and they used to climb\n\n111\n00:07:24,190 --> 00:07:25,970\nup by latter.\n\n112\n00:07:25,970 --> 00:07:27,460\nThat's scary.\n\n113\n00:07:27,460 --> 00:07:30,860\nAnd lucky for us today you can reach the top\nby climbing the stairs.\n\n114\n00:07:30,860 --> 00:07:32,710\nThree hundred stairs to the top.\n\n115\n00:07:32,710 --> 00:07:37,460\nBut back in the day you would have had to\nuse a rope and basically hoist yourself up\n\n116\n00:07:37,460 --> 00:07:41,840\nor had someone pull you up because you know\nthey were quite secluded and they wanted to\n\n117\n00:07:41,840 --> 00:07:42,840\nkeep it that way.\n\n118\n00:07:42,840 --> 00:07:46,160\nSo if you wanted to make it here you had to\nearn it.\n\n119\n00:07:46,160 --> 00:07:55,680\nWhat I'm going to do over here is light a\ncandle and make a wish.\n\n120\n00:07:55,680 --> 00:07:59,800\nSo come and check it out.\n\n121\n00:07:59,800 --> 00:08:04,760\nIt better be a good wish.\n\n122\n00:08:04,760 --> 00:08:06,410\nChoose wisely.\n\n123\n00:08:06,410 --> 00:08:16,190\nAnd, of course I can't tell you what it is.\n\n124\n00:08:16,190 --> 00:08:17,790\nAny tips on visiting here?\n\n125\n00:08:17,790 --> 00:08:18,790\nYes!\n\n126\n00:08:18,790 --> 00:08:20,450\nI actually do have a tip.\n\n127\n00:08:20,450 --> 00:08:25,370\nSo prior to coming to Meteora I would have\nthought okay let's hop on a bus, we'll reach\n\n128\n00:08:25,370 --> 00:08:26,560\nthe monastery.\n\n129\n00:08:26,560 --> 00:08:28,900\nVisit the monastery and that will be it.\n\n130\n00:08:28,900 --> 00:08:32,669\nBut if you do it that way you're missing out\non so much more because the landscapes here\n\n131\n00:08:32,669 --> 00:08:33,990\nare incredible.\n\n132\n00:08:33,990 --> 00:08:35,819\nSo I would recommend doing a hike.\n\n133\n00:08:35,819 --> 00:08:39,710\nKind of like what we did this morning because\nthen you really get to admire the monastery,\n\n134\n00:08:39,710 --> 00:08:40,800\nsee them from a distance.\n\n135\n00:08:40,800 --> 00:08:45,990\nYou get to visit caves and also visit the\nabandoned ruins of former monasteries that\n\n136\n00:08:45,990 --> 00:08:50,569\nare kind of hidden and you wouldn't normally\nbe able to spot if you were on the main road.\n\n137\n00:08:50,569 --> 00:08:51,569\nSo something to consider.\n\n138\n00:08:51,569 --> 00:08:58,920\nYou can get a bit of exercise and really enjoy\nthe landscapes.\n\n139\n00:08:58,920 --> 00:09:03,230\nIt wasn't until our final morning in Meteora\nthat the rain clouds finally cleared and we\n\n140\n00:09:03,230 --> 00:09:05,689\nhad blue skies over the valley.\n\n141\n00:09:05,689 --> 00:09:09,980\nThough I have to say, we still loved it even\nin the rain, and that's the sign of a good\n\n142\n00:09:09,980 --> 00:09:10,209\nvisit!\n\n", "original_filename": "20170109 - Visit METEORA Travel Guide ∩╜£ What to SEE, DO & EAT in Meteora, Greece.en.srt", "missing_transcript": false} {"id": "f87795d38a3b65bc", "content_hash": "6ec3d4305cd280f1b913e97e8576fed76c66b412", "video_id": "m0IjyiAYQjE", "url": "https://www.youtube.com/watch?v=m0IjyiAYQjE", "position": 31, "published_at": "2017-01-04T23:00:02Z", "video_date": "2017-01-04", "title": "KYRGYZSTAN Travel Guide | Best Things to do in Kyrgyzstan", "youtube_title": "KYRGYZSTAN Travel Guide | Best Things to do in Kyrgyzstan", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 128886, "tags": "Kyrgyzstan,Kyrgyzstan travel guide,Things to do in Kyrgyzstan,Kyrgyzstan Travel,Travel Kyrgyzstan,kyrgyzstan guide,Киргизия,Кыргызстан,Kyrgyzstan Trip,Visit Kyrgyzstan,travel guide kyrgyzstan,kyrgyzstan things to do,travel guide,kyrgyzstan places to visit,Kyrgyzstan Tourism,Kyrgyzstan horse trekking,Kyrgyzstan adventure travel,Bishkek City Guide,Kyrgyz Food,Kyrgyzstan hiking,Bishkek Travel,Kyrgyzstan Food,Бишкéк,Каракол,Bishkek,Kyrgyz Cuisine,karakol,trip", "tags_list": ["Kyrgyzstan", "Kyrgyzstan travel guide", "Things to do in Kyrgyzstan", "Kyrgyzstan Travel", "Travel Kyrgyzstan", "kyrgyzstan guide", "Киргизия", "Кыргызстан", "Kyrgyzstan Trip", "Visit Kyrgyzstan", "travel guide kyrgyzstan", "kyrgyzstan things to do", "travel guide", "kyrgyzstan places to visit", "Kyrgyzstan Tourism", "Kyrgyzstan horse trekking", "Kyrgyzstan adventure travel", "Bishkek City Guide", "Kyrgyz Food", "Kyrgyzstan hiking", "Bishkek Travel", "Kyrgyzstan Food", "Бишкéк", "Каракол", "Bishkek", "Kyrgyz Cuisine", "karakol", "trip"], "text": "Hey guys we're in Kyrgyzstan. Yeah, new country for both of us so that is pretty exciting. First time in Central Asia so we are stoked to be here. Yeah and over the next few days we are going to be horse-trekking in Song Köl so we're going to take you along but before we get there we're making a little stop. First up Burana Tower right here. So we're going to climb to the top. Are you ready? Yes. The first day of our tour was mostly a travel day, so we just enjoyed the scenery, caught up on sleep, and experienced our first Kyrgyz traffic jam. We also go our first taste of Kyrgyz food with a massive lunch featuring all types of spreads and dishes. From there, we did a short hike in the outskirts of Kochkor and then checked into our guesthouse for the night. (Traditional music of Kyrgyzstan) So good morning from Kochkor. We did a home stay here last night which was a lot of fun. We got to watch a music performance and eat amazing food. So we're just going to enjoy breakfast now and then go horse-trekking. And we're wearing our cool hats. Yeah, so can't wait to do that. Let's get started. Yeah. Alright so we just arrived at the first camp. We've had lunch and now we're going to pick out a horse and begin the trek. Yeah! Okay so it is time for a little update. How are you feeling? Hahaha. Well, I've been getting tenderized on that horse. Yeah. Like we've been riding for over three hours now and after I got off of it I could barely stand up. Like I almost collapsed. I almost fell. Obviously we are not trained at doing this but it has been a lot of fun. The scenery has been awesome, the weather has really cooperated so this is over the halfway mark and we're really looking forward to reaching the Yurt for supper. Hello! Hey little guy. Hello! Hahaha. So we made a new friend and we've arrived at camp. We've arrived at last. So we're at our yurt and we're going to eat dinner. We're getting ready for dinner and this guy is our entertainment for the night. Woo hoo! So it is now bedtime. The boys are in one yurt and the girls are in the other and this is what it looks like. Little tour. There we go. And we have loads of blankets because it is freezing cold tonight. Brrr. Hahaha. Good morning. I don't know about you but I slept really well. We were in separate tents. Yeah, it was men only and women only. And it was so cold that you know we just bundled up in these big thick blankets and I think everyone just was like out like a rock. Past out right away. Seriously. And we went to bed early. Yeah because the horse riding took a lot out of us and we had a nice big meal and then a little bit to drink and then just it was fantastic. So this is the start of day two. So we're going to be riding again about five hours today. I'm feeling pretty sore so we'll see how that goes. But it should be fun like the landscapes have been amazing all the way. And the weather has been awesome too so I think we're going to have another really good day. Mmmhmmm. Let's do this. Pup, want to come say hello. Are you feeling shy this morning? It's okay. We can be friends. We were introduced yesterday pup. Oh. Alright welcome to MTV cribs the yurt edition. Yurt edition. So we're going to show you what is going on in here. Alright. This is like the men's sleeping quarters last night so we were all sleeping here. Looks pretty messy. It is properly messy. We all just woke up. We're just getting ready for breakfast and this was the awesome stuff we had last night. We had some vodka. You guys were drinking Vodka? Yep. We didn't get any. What? We were having Vodka and we were having that special milk. Ah, the mare's milk. Yeah, that tasted a bit like alcohol. And you know what I'm noticing? It looks like three of you were cuddling over here. You know what? The three of us shared that little area and then there were two other guys here. So. Yeah, and as you can see. That is how it is when I'm away. And we could have fit a lot more in here too. Yeah. But yeah like just check out the yurt. It is pretty cool. We have natural light coming in in the morning. And yeah, we're going to be staying in a yurt again tonight. I know. Woo hoo! Round two coming up. Okay so we're taking a little break. Time for an update. Tell us about your horse today Sam? Okay, so we went really high today. Like we went up really steep hills and my horse was really struggling. It was like ha ha. It was panting the whole way but even more so it was farting. The whole way up. And guess who was behind. I was. I got to breathe it all in. You got a few whiffs that is for sure. On our second afternoon of trekking we made it to Song Kol, our final destination. We arrived shortly before sunset, so after dropping off our packs and warming up with tea, we made our way down to the water to watch the sun work its magic. Hey pup. Hi pup. Let's be friends. So we finally made it. We arrived. So it is day two. It is the end of our horse-trek and this is Song Kol. Viola! And you know what is funny? They told us we should bring a bathing suit in case we wanted to take a dip. But as you can tell it is freezing cold and there is no way I'm going in to the water but I am going to dip my finger to see you know just how bad it is. One finger. That is all. Ah. You know what I think the air may be colder than the water. Wish you brought your bathing suit? Well, no because it would be pretty brutal when you get out and you have to dry off but this isn't so bad. Greetings from Bishkek, Kyrgyzstan! Hello from Central Asia. It is our first time here and we are going to be spending a few days here in the capital. So we're going to take you on a little tour and show you fifteen things to do around Bishkek (Бишкек). It should be fun. First up, we visited Ala-Too Square (Ала-тоо аянты - Площадь Ала-Тоо), which is the central plaza in Bishkek. While there isn’t much to do here, it’s one of the city’s major landmarks, plus they also have lots of benches and water fountains where you can take a quick break. From there, we crossed the street and made our way over to the State Historical Museum. So unfortunately the state museum which you see right here behind me is closed for renovations so we won't be able to go in but I hear there is a statue of Lenin hiding out back so we're going to see if we can find that. Let's go. On an unrelated note if you've never watched the movie Goodbye Lenin you should. It is in German but it is pretty good. I just remembered that because we're visiting the Lenin statue. Another place you’ll want to visit in Bishkek is the Osh Bazaar (Ош базары). It may not be the biggest in Central Asia, but it’s a bustling maze where you could easily spend a few hours. We had no problems at the market, but we were warned by several locals to ignore the fake police who may ask to see documents and camera permits. So keep that in mind if you encounter them! It is shopping time. Next up we're at the Osh bazaar (Ош базары) and you can find everything here. We're seen fresh produce, snacks, chocolates, clothes. Right behind me we have an entire aisle dedicated to dry cheese balls. It is this really popular snack. It kind of tastes like salty goat cheese. Not my favorite but if you want to try it come here. 150. Can I get. Half a kilo of dates. Half a kilo of fresh dates. And I paid just 100 Som which roughly is about a dollar fifty. And like look how many dates I got guys. All for yourself. Because I'm not a fan of dates either. Ah. No. We're not dumb tourists. We're not dumb tourists. Maybe Sam is. Those were Sam's horrible acting skills right there. My goodness. We are going to visit an abandoned casino and nightclub. But you know what? There is a lot of people hanging out here and I feel like we're going to get kicked out because these people look like construction workers or security guards. Anyways let's try. First impressions? It smells bad. I think people hang out here overnight. Yeah, they may hang out here and do things but there is also a lot of broken things all around so I think it is going to be cool. Let's go take a look. I think graffiti as well. Ah yeah, nice graffiti over there. Okay so we just came across children playing in here. So if kids can get in I think we can too. If you do come here I would suggest closed shoes. It is all broken glass. Hello. Hello. Directly across from the abandoned casino, you’ll find Victory monument which was built to commemorate the 40th anniversary of World War 2. The three curved arcs represent a yurt, and the sculpture of a woman standing near the eternal flame is meant to symbolize her waiting for her husband and sons to return from the war. Okay so this morning we are checking out Erkindik Park. And I think this is Sam's favorite park that we've found so far. I've been going jogging here everyday sometimes twice a day. So and I've kind of come at all times of day and on weekdays and also on weekends. And this park is completely different throughout the week. Yeah, you can catch people enjoying coffee or having ice creams in the afternoon. And it is basically like these two little parallel boulevards lined with trees. It is really pretty so we're going to show you. Oh my gosh they have peanut butter. Audrey they have peanut butter. Peanut butter. This is Sam in his happy place. Ice cream and a swing. I'm here on a bit of a solo mission. Out of all the things Iv'e really wanted to do in Bishkek this is right at the top of my list. I'm going to check out a public bath. Woah. That was refreshing. So I just spent probably one or two hours in the public bath. And it was pretty awesome. It reminds me a lot of the Korean public baths in the sense that it is gender segregated. You basically go in, you take off your clothes, you put on some flipflops, you get naked and you go check out these basically steam rooms, there is a sauna. But what was really awesome at this place it had these little hut like buildings over here. That is actually where you do basically your polar plunge swimming. And that is freezing cold water. And when I was going to go in for the first time I was kind of like tiptoeing in with the latter and this guy came by and shoved me in. So I got the full on experience of feeling really cold after being hot for a while. So yeah, it was a pretty cool experience. It cost 300 Som. So not too expensive and if you're in Bishkek (Бишкек) and you're up for this type of thing definitely check it out. So we are going rollerskating in Bishkek. And I don't know how to roller skate. Neither do I. Can't start. Can't stop. I can't roller skate but Sam seems to have picked it up. There he be. It is like Bambi on skates. This is so different from ice skating. So the question is what do you prefer? Roller skating, inline skating or ice skating? Are you kidding me. Of course inline skating and ice skating are way more familiar for me. But I have to say I'm starting to get the hang of it a little bit near towards the end. But I decided to wrap it up a bit early. Those teenagers are just way too agile for me. Yeah, don't want to break any bones today huh? No. Ha. We missed the start of opera and ballet season by just a few days, however, if you’re in the city at the right time, that’s something you could consider doing. Chilling like a villain. He be chilling like a villain. Where are we? And what are we doing? Any why are you making that face? I have no idea. We are at the Q cafe. Right over there. Q cafe. You can't really see it but it is there. This is a place where we met up for coffee with friends like two or three days ago. Yep. And it is really good so we're back again and we've got some beautiful looking lattes. Lattes. With art. And we're just waiting for cake and muffins basically. Cake and muffins. Woo hoo. Dessert is here. Yes, so I'm going to start with this. Sam's cake. It looks crumbly. I think they call it Dvorak cake. Yeah, I didn't get the name. Mmmm. It is like a fluffy cheesecake almost. And it is crumbly. With icing sugar on top. That is nice. Um, I am a fan of your cake Sam. Do you remember whose cake that is? You've just had a second bite. Alright since you're on like a bit of a piggy role why don't you try your muffin. Your muffin. There we go. Is that pumpkin? Ooh. Wow. Oh wow. That is strawberry. Real chunks of strawberry. Mmmm. That is good. With coffee. Perfect midday snack. And if you’re craving a short escape from Bishkek, you can always plan a day hike to the nearby mountains with the Trekking Union. So two funny things. We had to sign a waiver in order to join this trek and there were two particular points that kind of jumped out at us. First, we had to agree that we wouldn't run away during the hike but it is like. You know how much we like to do that so. That was almost a sticking point. Where are we going to run? And number two we had to promise we wouldn't drink alcohol. Haha. But again alcohol on a twenty five kilometer hike. I feel like that is just asking for trouble and we barely have enough water so. In other words we have to dump out the moonshine that is in my backpack, right? Ha. Ah, I got my shoe wet. Now I'm going to be hiking 25 kilometers with soggy shoes. This is not a good start. As far as food goes, there’s plenty to sample ranging from grilled meats to dumplings, and noodles to mixed rice, plus there was one drink that really left an impression on us. So we've decided to be a little bit adventurous with what we're drinking and we are having kymyz (Кымыз). We're having kumis (Кымыз). Do you want to tell us what that is? This is basically considered the national drink here in this country. In fact, the city of Bishkek (Бишкек) was named after the paddle used to churn this and it is basically it is mare's milk. It is fermented mare's milk. And that is all you're having? That little sip. It has a slight amount of alcohol. Sam. Yeah, we're taking it easy here. So. Let's try it. It has a very strong smell. Okay. Well? So imagine like the saltiest milk you've ever had that has also been slightly watered down and tastes a little bit alcoholic. You can taste a little bit of the alcohol. So that is exactly what it tastes like. Mmmm. Mmmmm. And we've got a liter of that just to ourselves. Alright so Sam tell us a little bit about the food here in Bishkek. So we're standing outside a restaurant called Red Cow and this is one of the most popular places to have steak. And what we've found here in Bishkek (Бишкек) is that there is some amazing International Cuisine. We've had really good Japanese, we've had really good Korean, we've also had really good traditional food here as well. So this is a city for foodies. Tonight for dinner we're going to go to one of our favorite International food places. It is called Chicken Star. It is a Korean restaurant that specializes in Korean style chicken. And I'm all ready. I've got my Hanwha Eagles hat on. Alright go team Korea! Woo. Beer has arrived. This one is called Zhivow. But the thing is can you say cheers in Russian. That is the true test. Tell me what it is. I don't know. So no. Gumbai. So we are at Save The Ales. Save The Ales. And I am saving an ale right here. A pale ale. Yeah, an IPA. There is a really cool craft beer scene emerging here in Bishkek (Бишкек) and I can't wait to try this one. With our time in Bishkek winding down, we made a visit to Oak Park which is full of sculptures, and then we also visited nearby Panfilov Park (Панфилов көчөсү - улица Панфилова). So next up we're at Panfilov Park (Панфилов көчөсү - улица Панфилова) and this place if full of rides. We've just had a big lunch so we're debating whether or not we should get on some of these little roller coasters and other things. Oh. And that’s a wrap for our trip to Bishkek (Бишкек). As you can probably tell from this video, this city is the kind of place that you experience as opposed to ticking off attractions, so it ended up being a fairly relaxing trip after a few busy weeks of travel around Kyrgyzstan (Кыргызстан - Киргизия). As always, if you have any suggestions of things to do in Bishkek, feel free to share your tips with fellow travellers in the comments section below. See you next time! Hey guys we're at the World Nomad Games (Дүйнөлүк көчмөндөр оюндары) in Kyrgyzstan (Кыргызстан) and this is basically like the Olympics for Nomadic Games and Culture. So we're going to show you around. We're going to be hear for several days but first the Opening Night Ceremony. Things kicked off with a massive celebration at the stadium, where there was live music, dancing, and even a special appearance by Steven Seagal. The following morning we went up to the jailoo, also known as the pasture, where they had set up a folk village so visitors could wander around and learn about Kyrgyz culture. After catching the opening dance, we set out to visit the various camps, each showcasing a different region. Okay so up next we're heading into a camp that is all about Kyrgyz culture so we're going to be seeing some musical instruments, tapestries, games and maybe even some of the food so let's go do that. So we're seeing lots of food preparation happening across the camps here. Yeah, we sure are. We have locals preparing their own stuff. I think this guy has got a lamb going in the back. And we had a really nice lunch in the food tent. We had Plov with lamb. Basically it is like kind of rice with lamb. Yeah. Really tasty. Yum. Yum. So I think that was probably the strangest competition we've seen so far. Tell us about it. Possibly the most painful. So this guy was basically doing somersaults on broken glass. He lied down on top of it and they put like a kettle ball on his stomach and then a jackhammer came down on it. Like that's gotta hurt man. That was random. Okay guys this is day three of the event and this is the one I've wanted to watch the most. This event is called Kok Boru. Yes, so this is a really popular game in Central Asia and it is actually the National Sport in Afghanistan. And it is basically two teams competing on horses kind of like polo but instead of using a ball they're using a goats carcass. Yeah. And they're tugging at that carcass and we can't wait to show you what it is all about. Yes, definitely interesting. At the end of the match, the winning team gets to eat the goat so the animal doesn’t go to waste. It was also nice to see that some of the winning teams shared their goat with their opponents. That being said, kok-boru isn’t the only horse game at the event. There are also horse races for adults and children alike, as well as a game that closely resembles basketball on horseback, so you can take your pick. Alright, so we're back on the pasture tell us the plan for today. Back to the pasture this afternoon and it looks like we've got some cool kind of sporting events. There is going to be something with eagles and also archery, so we're thrilled to check those out. Hey pup. It is excited. Oh my it is excited. Aside from all that, in the sporting complex they had a variety of wrestling events, that were fascinating to watch. Well sadly it is over. The World Nomad Games (Всемирные игры кочевников) have ended. Yeah, it was quite the event though I mean we've been covering it here for several days and it has been awesome. And now is the closing ceremony so we're going to show you a bit of that. Yeah, so there is going to be a concert happening right over there. And that is going to be the end to the party. So it is lunchtime here in Bishkek (Бишкек), Kyrgyzstan (Киргизия) and today we are going to be having a feast. We are going to be sampling all of the traditional dishes that we've been eating over the last three weeks because that is how long we've been traveling in the country. So we're ordering a big spread. This is probably enough food for like five or six people but Sam and I are going to try and eat it all and just showcase what Central Asian cuisine is all about. So we hope you enjoy. So we've decided to be a little bit adventurous with what we're drinking and we are having kymyz (Кымыз). We're having kumis (Кымыз). Do you want to tell us what that is? This is basically considered the national drink here in this country. In fact, the city of Bishkek was named after the paddle used to churn this and it is basically it is mare's milk. It is fermented mare's milk. And that is all you're having? That little sip. It has a slight amount of alcohol. Yeah, we're taking it easy here. So. Let's try it. It has a very strong smell. Okay. Well? So imagine like the saltiest milk you've ever had that has also been slightly watered down and tastes a little bit alcoholic. You can taste a little bit of the alcohol. So that is exactly what it tastes like. Mmmm. Mmmmm. And we've got a liter of that just to ourselves. The strange thing is I don't know if Sam managed to get some bread crumbs into the milk or if that actually belongs in there. No, that is just how it is. That is just how it is with brown chunks. It has some chunks in there. Brown chunks in the mare's milk. Alright. Hahaha. Arrghh. Bit of an acquired taste? Oh man. It tastes like cheese. Like salty cheese and it is fizzy. This is the one thing that we're trying for this video that is for you guys. I mean we probably wouldn't order this on our own but it is a very important part of the culture here. An acquired taste I'd say. Yeah. We'll leave it at that. Yeah. We're starting our meal with some bread. Yeah. So this is like the traditional Kyrgyz flatbread. And you can find this basically at every meal that we've had here. Bread is like a very important part of the meals. And especially when we were staying in the yurts we were eating this a lot. So let's just dip it in here. A bit of here. It looks like sour cream. Yeah. Mmmmm. Yeah, it comes like a creamy butter actually. It is a little bit sour but not too much. Mmmm. And that bread is really good. You can tell it is homemade and fresh. Aside from the flatbread we also ordered Samsa. So I'm just going to break that open. And our Manti (манты) is coming. Look at this. Oh wow. Look at that. It kind of reminds of an empanada. So you've got like a bread exterior and it is filled with meat and chopped onions. Oh, it looks good. It is nice. How does it taste? It is really savory and peppery. Lots of ground pepper in there. So this is actually a snack that you pick up at a truck stop. It is really popular and it is super cheap as well and really filling. You can also get vegetarian ones. I had one that was filled with potatoes. Next up we got a plate full of manti (манты). It is manti (манты) time. And of all of the Kyrgyz food that basically we've had over the last three weeks this is one of my absolute favorites. It is basically like a steamed dumpling. If we take a look down here I'm going to dissect it here for you. So this one, we ended up getting pumpkin, so I don't know if you can see the orange in here. Oh, look at that. You can see the pumpkin puree in there. Well more liked diced pumpkin. More like diced pumpkin. That is true. So you can get, of course you can get a pumpkin but you can also get all kinds of different ones. Like a lot of the ones that are most popular are actually with meat. Yeah, so there is beef, lamb and you can also get potato. Yeah, so whatever you want to get it is available. Alright, so let's try this. Mmmmm. Oh my. I'm going in for a second bite. Mmmmm. Oh, it is just delicious. Such good dumplings. Like, wow. We were just in Korea not too long ago eating Mandu which was a Korean dumplings and so this is a perfect fit for me. Transitioning from there to here. So I am now moving on to the Lagman (лагман) and this is a noodle dish. Sometimes you can get it as a soup but I opted for the fried variety. I like the fried one the best. I know. This one is really good. So it comes with chopped onions and peppers and we've got some chives and meat. It is a little bit of everything. This is one of your favorite dishes isn't it? Mmmm. One of your favorite Kyrgyz dishes. Yeah, and apparently it has Chinese roots. Chinese origins. So it kind of reminds me a little bit of a stir fry. It is really good. And the beef is so tender oh my gosh. That was good. Wow, it looks like there is a lot of cut up scallions (green onion) too. And the food keeps on coming. It sure does. Next up we're basically trying the fried-rice so if you look down here we have the Plov (плов). Plov or Pilaf. Pilaf (плов) too. It is called both here. And it comes typically with meat so you see some meat here and you also see peppers. It has onions. It has carrot. It has different kinds of seasonings. Dill. It smells nice. Yeah, and it is prepared in a massive cast iron cauldron and what was really cool is when we were covering the World Nomad Games, just behind these like tent type of restaurants you could see it being prepared. And it was just like this massive cauldron. It was really cool. It is a really popular dish. We ate a lot. Really popular dish. We really have. Mmmmm. Yeah, that is really good. It is savory but it is also a little bit juicy with the different peppers. So, a really nice taste. We had nearly forgotten about the Shashlik (шашлы́к) with all of the food at the table but is has finally arrived. And that is kind of embarrassing because really this is the star of the meal. This is what I've been looking forward to the most. So this is your classic skewered meat. This is like super popular in Kyrgyzstan. You can find actually restaurants that specialize in it. And you're classic shashlyk (шашлы́к) restaurant you're going to find like a small little restaurant outside and you'll see a guy out on a grill just whipping up a whole bunch of these. Yeah, like it also a popular street snack. You can buy it on the street. Yep. And typically it is lamb but we have ordered beef. We decided to mix it up and go with beef but the lamb one is delicious. We tried the lamb last time and it was. I'd probably recommend going with that one. So here is the beef one anyways. Mmmmm. Are you getting those smoky flavors? So smokey. It has got a lot of flavors, a lot of salt. It is a really juicy meat. And it reminds me a lot of anticuchos in Peru. Yeah. So if you've tried that in Peru then you have an idea of what this tastes like. Well, except anticuchos are organs and this is actually a really nice cut of meat. That is true. But the taste both of them is awesome. Yeah. And we also got a pot of tea since we weren't huge fans of the mare's milk. We figured we needed something to wash all of the food down. Um but yeah typically at the table the youngest person is in charge or pouring tea for everyone. So if you're having like a big family meal or you're out with friends that responsibility could fall on you depending on your age. And also while we were doing the yurt stays we realized that tea plays a huge role in hospitality here. So when you're a guest one of the first things they do is like offer you tea and they keep filling up your cup until you are about to burst. It is literally the first thing and the second you're done your cup. Like they are ready to refill, right away. The host is on top of it. On top of it. Your teacup is filled up. Hahaha. So how is the tea? It is good. It is green tea. So typically you get black tea when you're in a yurt but we went for green. So we're almost done the meal. Any particular favorites? So stuffed. Um, the shashlik (шашлы́к) was amazing. That was so so good. It was so juicy and they don't really put a lot of spices on the beef but it just has like that natural flavor so that was really nice. It was smokey, tender flavor. Love that. It was good. And also the rice. I'm usually not a very big fan of rice but it was really good. It was like wild brown rice so that was really tasty. Yeah, those are two of my favorites as well. And I'm going to add that I really like the manti (манты). The pumpkin dumplings. Of course. Dumplings. So that wraps up our feast of feasts. It was an amazing like traditional Kyrgyz meal. We ordered so much food that we're actually taking a lot of it home. This is probably enough either for three or four people and in terms of the price it came to one thousand two hundred Som which right now is seventeen US dollars. So that was incredible value. I mean we got three different kinds of drinks, we got tea, we got a liter of Pepsi, we got a liter of mare's milk plus all of that food that we showed you including the bread, the dumplings, the meat, the rice, the noodles. So you can come here and have an epic feast and it is not going to cost you a fortune. Good morning from Kyrgyzstan (Кыргызстан). It is time for a day trip because we've been spending a lot of time at the World Nomad Games and it is time to get out and get to know the country a little bit. So we're taking a day trip to Karakol (Каракол). We're going to be doing some hiking, visiting waterfalls. Yeah, it is going to be really cool. I mean we've seen quite a bit of the country but we haven't been to that area yet so we're really excited about it. Let's go. Okay, so we have been driving for about two hours and we've almost made it to Karakol (Каракол). Right now we're in the outskirts and we're stopping at the Nikolay Mikhailovich Przhevalsky museum and basically this was a guy who wanted to be a traveler. So I can relate to him. Um, he was from Russia but at the time Russian didn't have the permission to just you know go off and wander around on their own. So this guy decided to join the military and he proposed to be the first person to explore Central Asia and reach Tibet and his proposal was approved so he was funded by Russia and today there is a museum dedicated to his work. After a short visit to the museum, we then continued on our drive towards Karakol (Каракол), where our first stop was the Dungan Mosque. So in order to visit the Mosque you don't just wear a scarf. You need a full cloak. This will be interesting. Alright. Let's put this on. Fancy. It is like velvet. There we go. I'm ready. Wow, cute. The mosque gets its name from the Dungan people who are Muslim, but of Chinese origin. The building is quite unique because you can see the two cultures colliding; it contains elements of a traditional mosque, but at first glance it looks more like a Buddhist temple. So now we're visiting an Orthodox Church and that was really close to the mosque so let's go check it out. Let's go. We then went to the Holy Trinity Cathedral, which is in the centre of Karakol (Каракол). Just remember, girls need to wear a head covering and boys must take off their hats in order to go inside. From there we continued to the Karakol Market in search of food. If there’s one dish the town is known for it’s Ashlyan Fu, a cold noodle soup with spices and jellies. There’s a whole alley in the market that specializes in this dish; so be sure to try it. Alright so we've had a pretty busy morning of sightseeing. Now it is time for food. Yeah, we've worked up a pretty big appetite and the coolest thing is we're going to go eat inside of yurt. A yurt. For lunch we had Dumlyama: a dish with potatoes, cabbage, onions, peppers, and meat. We also had boorsok: which are little pieces of fried dough that go really nice with jam. So we've stopped off at this kind of cool scenic area that is called Jeti-Ögüz and nearby there is apparently some fantastic hiking. Yeah, and the name translates to seven bulls so I don't know do you see any bulls over there? You know I see in the rock formations. I think I see more than seven things. We had really been looking forward to hiking along here, but unfortunately, this is the part of the tour where we ran out of time. This also means we didn’t get to see the waterfalls we had heard about, so if you do decide to visit Karakol (قاراقول), don’t do it as a quick day trip like we did! Alright, so we are back in our hotel and that was a pretty busy day I have to admit. Um, the distances are quite long so we spent a lot of time in the car and we did get to see some cool places but we didn't spend as much time as we would have liked. Yeah, I think it is the kind of place where you want to give it a few days so you can see the surrounding areas and also that town is really known for hiking so if you're in to outdoorsy stuff go there and explore it properly. Yeah, maybe spend like two or three days in Karakol (Каракол) see the surroundings, hike, trek and yeah really explore it. That would be our suggestion. Yep. Tata. Well good morning. It is Saturday here in Bishkek (Бишкéк) and it is our last day in the city so we figured why not get out of the city get close to nature. So we're going to be doing some hiking. Yeah, it is basically a day trip. We're joining like a hiking group. Yeah, the Trekking Union. Yeah, they go every week and we're just going to be doing like I think it is a pretty leisurely hike but it is going to be really scenic. I really hope so. Fingers crossed. So ending off here in Kyrgyzstan (Кыргызстан) on a high note hopefully. Let's go. It is go time. We have arrived at the starting point. Today we're hiking Issyk-Ata Gorge. And now get this. We signed up for what we thought was a thirteen kilometer hike. They've just told us it is twenty five and we're going to be out all day. So I feel like this is a bit extreme. We're not that fit. We're not that prepared so it'll be interesting that is for sure. I hope we have enough water. Status update. Status update. We've been hiking for like twenty minutes and it is getting really steep and we've lost our group because we're too slow apparently. So two funny things. We had to sign a waiver in order to join this trek and there were two particular points that kind of jumped out at us. First, we had to agree that we wouldn't run away during the hike but it is like. You know how much we like to do that so. That was almost a sticking point. Where are we going to run? And number two we had to promise we wouldn't drink alcohol. Haha. But again alcohol on a twenty five kilometer hike. I feel like that is just asking for trouble and we barely have enough water so. In other words we have to dump out the moonshine that is in my backpack, right? Ha. Time for a status update. So we've been hiking for a while and the weather really changed on us quickly. It started raining, the winds started coming and this is a really fast hiking group so we've really had to pick up the pace so we haven't had many updates but we're taking a little break here and the group is way ahead of us but we don't care at this point. So as far as hiking in Kyrgyzstan is concerned it is amazing. It is like world class. You have all of this rugged scenery and there is not a lot of people hiking here so it is an amazing opportunity for anyone who is looking for kind of an off-the-beaten-path type of destination. So we're actually going to start heading back now for two reasons. First of all the weather is changing rapidly and it looks like it is going to start raining. Yeah, and we've also lost our group. Yeah, they disappeared. We were a little bit slow-pokey because we were taking photos and we just got left behind and now it is time for us I think we need to head back so yeah there is a few other straddlers. Like four of us who are slowly making our way back to the van trying to retrace our steps. So I think that is it for today's outing. Overall, a really good day of hiking. Tata. So it is time for another apartment tour. Right now we're in Bishkek, Kyrgyzstan. We've been traveling around the country for three weeks and we've spent ten of those days here in the capital. Yes, and this happens to be our favorite spot out of the two or three different places we've stayed in the city. So we're going to show you around. Let's go. So getting in here is like going into Fort Knox. So much security but we feel really safe even with all of these keys and special magnets. Hahaha. Let's go. Beep. Beep. Key sounds. But before we give you the apartment tour we need to have breakfast and they make a delicious breakfast over here. Yeah, we've been having basically a feast every morning. Uh-huh. And today they switched it up a little bit which is cool. We've been having omelets previously and kind of rolled up crepes with jam but if you take a look down here you can see we've got fried eggs, it looks like we have some ham, tomatoes, cucumber and then we have a different style of pancake here and it looks like little dollops of jam. We have toast, we have orange juice. Juice. And coffee. Is it coffee or tea? It is coffee. Oh, it is coffee. Again they switched it up. Oooh. But yeah that is a lot of food for two people. Look at the table. And the cool thing about this type of place is that you kind of you get comforts of an apartment but we're getting a little bit of the service of a hotel. Like having breakfast prepared for us in the morning. The best of both worlds. It really is. It really is. Alright, let's dig in. Okay, grabbing some egg and a bit of ham. It is tasty. So now that we've had our breakfast it is time for the grand tour so we're going to show you around our one bedroom apartment. So come in. This is like I guess our little lobby area. Do you have a lobby area in an apartment. It is probably called something else. Hahaha. The cloakroom area. So this is where the shoes are kept. Shoes, umbrellas and you can hang up your coats over here. And then it kind of goes straight into the kitchen and we actually have a pretty nice modern kitchen. I really like it. Yeah. And we've got a washing machine. We do. That is like. When we decide to rent an apartments as opposed to staying in a hotel that is like the number one feature. It is one of the best things aside from having our own fridge of course too. So we have an electric range so we can cook. We have a kettle, no microwave but we haven't really needed that. We've mostly been eating out. Oh, guess what? We do have one. Hahaha. We haven't needed it though in all fairness because we have been eating out a lot and we've been having our breakfast served to us as well. So yeah, this is our little breakfast nook. This is where we have breakfast every morning. Yeah, as you can see the dirty dishes. Okay, next we'll show you the bathroom since it is right across from the kitchen. So here we go. Tada. So we kind of have like this walk in shower. This shower, I have to say is like. Open it up for us. It is almost like a 5 star shower. Like the quality is incredible. The water pressure. Like check out that thing. It is huge. So yeah, that is our bathroom and then I'll take you into the bedroom. This is just a one bedroom apartment so it is pretty small. Come in. So yeah, I guess you could call this like the bedroom slash living area. So we have a double bed but we also have some couches over here where we can work do our thing on the computer. Um, so yeah I mean it is enough space for two people. It is really all you need and we have a bit of storage as well. We haven't really unpacked our stuff since it is a short stay. Yeah. And the weather has been really nice so we haven't had to unpack much of our cold weather gear. We've got storage, a TV and we have a little balcony. I'll show you that. So I'll just move these away. This is actually where I put the laundry out to dry because it is pretty hot out there. And I'll show you the view. You basically look out over the courtyard which is cool. Yeah, there is like a little playground for kids and then way off in the distance here. The zoom will take a little while you can see it is kind of either an unfinished or an abandoned building. And that is kind of a major landmark because we stayed two blocks from there at a hotel before. So totally recognize that building. So that is a wrap for our little Bishkek apartment tour. Yeah, so basically it was really cool staying here because I felt like we got to a little bit of window into the culture. The Soviet Era complex apartment buildings. Like these massive buildings. We're getting to stay in here and even though we're like on the first or second level. First level. We're not near the top it is still really cool and it is just like whenever you can stay in apartments as opposed to a hotel it is always like so much better because you feel a little bit like you're at home, you have more space you have more amenities, you have kitchen where you can wash your clothes. So whenever we have that opportunity we tend to take it. Yes, oh and another important thing it is cheaper than the hotel too. So now if you're thinking of traveling to Bishkek (Бишкек) or perhaps moving here now you have a better idea of what the apartments look like. Yeah, exactly. So I hope you enjoyed this tour and if you've been to Bishkek (Бишкек) before let us know what your apartment experience or hotel experience was like. Bye.", "text_with_breaks": "Hey guys we're in Kyrgyzstan.\n\nYeah, new country for both of us so that is\npretty exciting.\n\nFirst time in Central Asia so we are stoked\nto be here.\n\nYeah and over the next few days we are going\nto be horse-trekking in Song Köl so we're\n\ngoing to take you along but before we get\nthere we're making a little stop.\n\nFirst up Burana Tower right here.\n\nSo we're going to climb to the top.\n\nAre you ready?\n\nYes.\n\nThe first day of our tour was mostly a travel\nday, so we just enjoyed the scenery, caught\n\nup on sleep, and experienced our first Kyrgyz\ntraffic jam.\n\nWe also go our first taste of Kyrgyz food\nwith a massive lunch featuring all types of\n\nspreads and dishes.\n\nFrom there, we did a short hike in the outskirts\nof Kochkor and then checked into our guesthouse\n\nfor the night.\n\n(Traditional music of Kyrgyzstan)\n\nSo good morning from Kochkor.\n\nWe did a home stay here last night which was\na lot of fun.\n\nWe got to watch a music performance and eat\namazing food.\n\nSo we're just going to enjoy breakfast now\nand then go horse-trekking.\n\nAnd we're wearing our cool hats.\n\nYeah, so can't wait to do that.\n\nLet's get started.\n\nYeah.\n\nAlright so we just arrived at the first camp.\n\nWe've had lunch and now we're going to pick\nout a horse and begin the trek.\n\nYeah!\n\nOkay so it is time for a little update.\n\nHow are you feeling?\n\nHahaha.\n\nWell, I've been getting tenderized on that\nhorse.\n\nYeah.\n\nLike we've been riding for over three hours\nnow and after I got off of it I could barely\n\nstand up.\n\nLike I almost collapsed.\n\nI almost fell.\n\nObviously we are not trained at doing this\nbut it has been a lot of fun.\n\nThe scenery has been awesome, the weather\nhas really cooperated so this is over the\n\nhalfway mark and we're really looking forward\nto reaching the Yurt for supper.\n\nHello!\n\nHey little guy.\n\nHello!\n\nHahaha.\n\nSo we made a new friend and we've arrived\nat camp.\n\nWe've arrived at last.\n\nSo we're at our yurt and we're going to eat\ndinner.\n\nWe're getting ready for dinner and this guy\nis our entertainment for the night.\n\nWoo hoo!\n\nSo it is now bedtime.\n\nThe boys are in one yurt and the girls are\nin the other and this is what it looks like.\n\nLittle tour.\n\nThere we go.\n\nAnd we have loads of blankets because it is\nfreezing cold tonight.\n\nBrrr.\n\nHahaha.\n\nGood morning.\n\nI don't know about you but I slept really\nwell.\n\nWe were in separate tents.\n\nYeah, it was men only and women only.\n\nAnd it was so cold that you know we just bundled\nup in these big thick blankets and I think\n\neveryone just was like out like a rock.\n\nPast out right away.\n\nSeriously.\n\nAnd we went to bed early.\n\nYeah because the horse riding took a lot out\nof us and we had a nice big meal and then\n\na little bit to drink and then just it was\nfantastic.\n\nSo this is the start of day two.\n\nSo we're going to be riding again about five\nhours today.\n\nI'm feeling pretty sore so we'll see how that\ngoes.\n\nBut it should be fun like the landscapes have\nbeen amazing all the way.\n\nAnd the weather has been awesome too so I\nthink we're going to have another really good\n\nday.\n\nMmmhmmm.\n\nLet's do this.\n\nPup, want to come say hello.\n\nAre you feeling shy this morning?\n\nIt's okay.\n\nWe can be friends.\n\nWe were introduced yesterday pup.\n\nOh.\n\nAlright welcome to MTV cribs the yurt edition.\n\nYurt edition.\n\nSo we're going to show you what is going on\nin here.\n\nAlright.\n\nThis is like the men's sleeping quarters last\nnight so we were all sleeping here.\n\nLooks pretty messy.\n\nIt is properly messy.\n\nWe all just woke up.\n\nWe're just getting ready for breakfast and\nthis was the awesome stuff we had last night.\n\nWe had some vodka.\n\nYou guys were drinking Vodka?\n\nYep.\n\nWe didn't get any.\n\nWhat?\n\nWe were having Vodka and we were having that\nspecial milk.\n\nAh, the mare's milk.\n\nYeah, that tasted a bit like alcohol.\n\nAnd you know what I'm noticing?\n\nIt looks like three of you were cuddling over\nhere.\n\nYou know what?\n\nThe three of us shared that little area and\nthen there were two other guys here.\n\nSo.\n\nYeah, and as you can see.\n\nThat is how it is when I'm away.\n\nAnd we could have fit a lot more in here too.\n\nYeah.\n\nBut yeah like just check out the yurt.\n\nIt is pretty cool.\n\nWe have natural light coming in in the morning.\n\nAnd yeah, we're going to be staying in a yurt\nagain tonight.\n\nI know.\n\nWoo hoo!\n\nRound two coming up.\n\nOkay so we're taking a little break.\n\nTime for an update.\n\nTell us about your horse today Sam?\n\nOkay, so we went really high today.\n\nLike we went up really steep hills and my\nhorse was really struggling.\n\nIt was like ha ha.\n\nIt was panting the whole way but even more\nso it was farting.\n\nThe whole way up.\n\nAnd guess who was behind.\n\nI was.\n\nI got to breathe it all in.\n\nYou got a few whiffs that is for sure.\n\nOn our second afternoon of trekking we made\nit to Song Kol, our final destination.\n\nWe arrived shortly before sunset, so after\ndropping off our packs and warming up with\n\ntea, we made our way down to the water to\nwatch the sun work its magic.\n\nHey pup.\n\nHi pup.\n\nLet's be friends.\n\nSo we finally made it.\n\nWe arrived.\n\nSo it is day two.\n\nIt is the end of our horse-trek and this is\nSong Kol.\n\nViola!\n\nAnd you know what is funny?\n\nThey told us we should bring a bathing suit\nin case we wanted to take a dip.\n\nBut as you can tell it is freezing cold and\nthere is no way I'm going in to the water\n\nbut I am going to dip my finger to see you\nknow just how bad it is.\n\nOne finger.\n\nThat is all.\n\nAh.\n\nYou know what I think the air may be colder\nthan the water.\n\nWish you brought your bathing suit?\n\nWell, no because it would be pretty brutal\nwhen you get out and you have to dry off but\n\nthis isn't so bad.\n\nGreetings from Bishkek, Kyrgyzstan!\n\nHello from Central Asia.\n\nIt is our first time here and we are going\nto be spending a few days here in the capital.\n\nSo we're going to take you on a little tour\nand show you fifteen things to do around Bishkek\n\n(Бишкек).\n\nIt should be fun.\n\nFirst up, we visited Ala-Too Square (Ала-тоо\nаянты - Площадь Ала-Тоо),\n\nwhich is the central plaza in Bishkek.\n\nWhile there isn’t much to do here, it’s\none of the city’s major landmarks, plus\n\nthey also have lots of benches and water fountains\nwhere you can take a quick break.\n\nFrom there, we crossed the street and made\nour way over to the State Historical Museum.\n\nSo unfortunately the state museum which you\nsee right here behind me is closed for renovations\n\nso we won't be able to go in but I hear there\nis a statue of Lenin hiding out back so we're\n\ngoing to see if we can find that.\n\nLet's go.\n\nOn an unrelated note if you've never watched\nthe movie Goodbye Lenin you should.\n\nIt is in German but it is pretty good.\n\nI just remembered that because we're visiting\nthe Lenin statue.\n\nAnother place you’ll want to visit in Bishkek\nis the Osh Bazaar (Ош базары).\n\nIt may not be the biggest in Central Asia,\nbut it’s a bustling maze where you could\n\neasily spend a few hours.\n\nWe had no problems at the market, but we were\nwarned by several locals to ignore the fake\n\npolice who may ask to see documents and camera\npermits.\n\nSo keep that in mind if you encounter them!\n\nIt is shopping time.\n\nNext up we're at the Osh bazaar (Ош базары)\nand you can find everything here.\n\nWe're seen fresh produce, snacks, chocolates,\nclothes.\n\nRight behind me we have an entire aisle dedicated\nto dry cheese balls.\n\nIt is this really popular snack.\n\nIt kind of tastes like salty goat cheese.\n\nNot my favorite but if you want to try it\ncome here.\n\n150.\n\nCan I get.\n\nHalf a kilo of dates.\n\nHalf a kilo of fresh dates.\n\nAnd I paid just 100 Som which roughly is about\na dollar fifty.\n\nAnd like look how many dates I got guys.\n\nAll for yourself.\n\nBecause I'm not a fan of dates either.\n\nAh.\n\nNo.\n\nWe're not dumb tourists.\n\nWe're not dumb tourists.\n\nMaybe Sam is.\n\nThose were Sam's horrible acting skills right\nthere.\n\nMy goodness.\n\nWe are going to visit an abandoned casino\nand nightclub.\n\nBut you know what?\n\nThere is a lot of people hanging out here\nand I feel like we're going to get kicked\n\nout because these people look like construction\nworkers or security guards.\n\nAnyways let's try.\n\nFirst impressions?\n\nIt smells bad.\n\nI think people hang out here overnight.\n\nYeah, they may hang out here and do things\nbut there is also a lot of broken things all\n\naround so I think it is going to be cool.\n\nLet's go take a look.\n\nI think graffiti as well.\n\nAh yeah, nice graffiti over there.\n\nOkay so we just came across children playing\nin here.\n\nSo if kids can get in I think we can too.\n\nIf you do come here I would suggest closed\nshoes.\n\nIt is all broken glass.\n\nHello.\n\nHello.\n\nDirectly across from the abandoned casino,\nyou’ll find Victory monument which was built\n\nto commemorate the 40th anniversary of World\nWar 2.\n\nThe three curved arcs represent a yurt, and\nthe sculpture of a woman standing near the\n\neternal flame is meant to symbolize her waiting\nfor her husband and sons to return from the\n\nwar.\n\nOkay so this morning we are checking out Erkindik\nPark.\n\nAnd I think this is Sam's favorite park that\nwe've found so far.\n\nI've been going jogging here everyday sometimes\ntwice a day.\n\nSo and I've kind of come at all times of day\nand on weekdays and also on weekends.\n\nAnd this park is completely different throughout\nthe week.\n\nYeah, you can catch people enjoying coffee\nor having ice creams in the afternoon.\n\nAnd it is basically like these two little\nparallel boulevards lined with trees.\n\nIt is really pretty so we're going to show\nyou.\n\nOh my gosh they have peanut butter.\n\nAudrey they have peanut butter.\n\nPeanut butter.\n\nThis is Sam in his happy place.\n\nIce cream and a swing.\n\nI'm here on a bit of a solo mission.\n\nOut of all the things Iv'e really wanted to\ndo in Bishkek this is right at the top of\n\nmy list.\n\nI'm going to check out a public bath.\n\nWoah.\n\nThat was refreshing.\n\nSo I just spent probably one or two hours\nin the public bath.\n\nAnd it was pretty awesome.\n\nIt reminds me a lot of the Korean public baths\nin the sense that it is gender segregated.\n\nYou basically go in, you take off your clothes,\nyou put on some flipflops, you get naked and\n\nyou go check out these basically steam rooms,\nthere is a sauna.\n\nBut what was really awesome at this place\nit had these little hut like buildings over\n\nhere.\n\nThat is actually where you do basically your\npolar plunge swimming.\n\nAnd that is freezing cold water.\n\nAnd when I was going to go in for the first\ntime I was kind of like tiptoeing in with\n\nthe latter and this guy came by and shoved\nme in.\n\nSo I got the full on experience of feeling\nreally cold after being hot for a while.\n\nSo yeah, it was a pretty cool experience.\n\nIt cost 300 Som.\n\nSo not too expensive and if you're in Bishkek\n(Бишкек) and you're up for this type\n\nof thing definitely check it out.\n\nSo we are going rollerskating in Bishkek.\n\nAnd I don't know how to roller skate.\n\nNeither do I. Can't start.\n\nCan't stop.\n\nI can't roller skate but Sam seems to have\npicked it up.\n\nThere he be.\n\nIt is like Bambi on skates.\n\nThis is so different from ice skating.\n\nSo the question is what do you prefer?\n\nRoller skating, inline skating or ice skating?\n\nAre you kidding me.\n\nOf course inline skating and ice skating are\nway more familiar for me.\n\nBut I have to say I'm starting to get the\nhang of it a little bit near towards the end.\n\nBut I decided to wrap it up a bit early.\n\nThose teenagers are just way too agile for\nme.\n\nYeah, don't want to break any bones today\nhuh?\n\nNo.\n\nHa.\n\nWe missed the start of opera and ballet season\nby just a few days, however, if you’re in\n\nthe city at the right time, that’s something\nyou could consider doing.\n\nChilling like a villain.\n\nHe be chilling like a villain.\n\nWhere are we?\n\nAnd what are we doing?\n\nAny why are you making that face?\n\nI have no idea.\n\nWe are at the Q cafe.\n\nRight over there.\n\nQ cafe.\n\nYou can't really see it but it is there.\n\nThis is a place where we met up for coffee\nwith friends like two or three days ago.\n\nYep.\n\nAnd it is really good so we're back again\nand we've got some beautiful looking lattes.\n\nLattes.\n\nWith art.\n\nAnd we're just waiting for cake and muffins\nbasically.\n\nCake and muffins.\n\nWoo hoo.\n\nDessert is here.\n\nYes, so I'm going to start with this.\n\nSam's cake.\n\nIt looks crumbly.\n\nI think they call it Dvorak cake.\n\nYeah, I didn't get the name.\n\nMmmm.\n\nIt is like a fluffy cheesecake almost.\n\nAnd it is crumbly.\n\nWith icing sugar on top.\n\nThat is nice.\n\nUm, I am a fan of your cake Sam.\n\nDo you remember whose cake that is?\n\nYou've just had a second bite.\n\nAlright since you're on like a bit of a piggy\nrole why don't you try your muffin.\n\nYour muffin.\n\nThere we go.\n\nIs that pumpkin?\n\nOoh.\n\nWow.\n\nOh wow.\n\nThat is strawberry.\n\nReal chunks of strawberry.\n\nMmmm.\n\nThat is good.\n\nWith coffee.\n\nPerfect midday snack.\n\nAnd if you’re craving a short escape from\nBishkek, you can always plan a day hike to\n\nthe nearby mountains with the Trekking Union.\n\nSo two funny things.\n\nWe had to sign a waiver in order to join this\ntrek and there were two particular points\n\nthat kind of jumped out at us.\n\nFirst, we had to agree that we wouldn't run\naway during the hike but it is like.\n\nYou know how much we like to do that so.\n\nThat was almost a sticking point.\n\nWhere are we going to run?\n\nAnd number two we had to promise we wouldn't\ndrink alcohol.\n\nHaha.\n\nBut again alcohol on a twenty five kilometer\nhike.\n\nI feel like that is just asking for trouble\nand we barely have enough water so.\n\nIn other words we have to dump out the moonshine\nthat is in my backpack, right?\n\nHa.\n\nAh, I got my shoe wet.\n\nNow I'm going to be hiking 25 kilometers with\nsoggy shoes.\n\nThis is not a good start.\n\nAs far as food goes, there’s plenty to sample\nranging from grilled meats to dumplings, and\n\nnoodles to mixed rice, plus there was one\ndrink that really left an impression on us.\n\nSo we've decided to be a little bit adventurous\nwith what we're drinking and we are having\n\nkymyz (Кымыз).\n\nWe're having kumis (Кымыз).\n\nDo you want to tell us what that is?\n\nThis is basically considered the national\ndrink here in this country.\n\nIn fact, the city of Bishkek (Бишкек)\nwas named after the paddle used to churn this\n\nand it is basically it is mare's milk.\n\nIt is fermented mare's milk.\n\nAnd that is all you're having?\n\nThat little sip.\n\nIt has a slight amount of alcohol.\n\nSam.\n\nYeah, we're taking it easy here.\n\nSo.\n\nLet's try it.\n\nIt has a very strong smell.\n\nOkay.\n\nWell?\n\nSo imagine like the saltiest milk you've ever\nhad that has also been slightly watered down\n\nand tastes a little bit alcoholic.\n\nYou can taste a little bit of the alcohol.\n\nSo that is exactly what it tastes like.\n\nMmmm.\n\nMmmmm.\n\nAnd we've got a liter of that just to ourselves.\n\nAlright so Sam tell us a little bit about\nthe food here in Bishkek.\n\nSo we're standing outside a restaurant called\nRed Cow and this is one of the most popular\n\nplaces to have steak.\n\nAnd what we've found here in Bishkek (Бишкек)\nis that there is some amazing International\n\nCuisine.\n\nWe've had really good Japanese, we've had\nreally good Korean, we've also had really\n\ngood traditional food here as well.\n\nSo this is a city for foodies.\n\nTonight for dinner we're going to go to one\nof our favorite International food places.\n\nIt is called Chicken Star.\n\nIt is a Korean restaurant that specializes\nin Korean style chicken.\n\nAnd I'm all ready.\n\nI've got my Hanwha Eagles hat on.\n\nAlright go team Korea!\n\nWoo.\n\nBeer has arrived.\n\nThis one is called Zhivow.\n\nBut the thing is can you say cheers in Russian.\n\nThat is the true test.\n\nTell me what it is.\n\nI don't know.\n\nSo no.\n\nGumbai.\n\nSo we are at Save The Ales.\n\nSave The Ales.\n\nAnd I am saving an ale right here.\n\nA pale ale.\n\nYeah, an IPA.\n\nThere is a really cool craft beer scene emerging\nhere in Bishkek (Бишкек) and I can't\n\nwait to try this one.\n\nWith our time in Bishkek winding down, we\nmade a visit to Oak Park which is full of\n\nsculptures, and then we also visited nearby\nPanfilov Park (Панфилов көчөсү\n\n- улица Панфилова).\n\nSo next up we're at Panfilov Park (Панфилов\nкөчөсү - улица Панфилова)\n\nand this place if full of rides.\n\nWe've just had a big lunch so we're debating\nwhether or not we should get on some of these\n\nlittle roller coasters and other things.\n\nOh.\n\nAnd that’s a wrap for our trip to Bishkek\n(Бишкек).\n\nAs you can probably tell from this video,\nthis city is the kind of place that you experience\n\nas opposed to ticking off attractions, so\nit ended up being a fairly relaxing trip after\n\na few busy weeks of travel around Kyrgyzstan\n(Кыргызстан - Киргизия).\n\nAs always, if you have any suggestions of\nthings to do in Bishkek, feel free to share\n\nyour tips with fellow travellers in the comments\nsection below.\n\nSee you next time!\n\nHey guys we're at the World Nomad Games (Дүйнөлүк\nкөчмөндөр оюндары) in Kyrgyzstan\n\n(Кыргызстан) and this is basically\nlike the Olympics for Nomadic Games and Culture.\n\nSo we're going to show you around.\n\nWe're going to be hear for several days but\nfirst the Opening Night Ceremony.\n\nThings kicked off with a massive celebration\nat the stadium, where there was live music,\n\ndancing, and even a special appearance by\nSteven Seagal.\n\nThe following morning we went up to the jailoo,\nalso known as the pasture, where they had\n\nset up a folk village so visitors could wander\naround and learn about Kyrgyz culture.\n\nAfter catching the opening dance, we set out\nto visit the various camps, each showcasing\n\na different region.\n\nOkay so up next we're heading into a camp\nthat is all about Kyrgyz culture so we're\n\ngoing to be seeing some musical instruments,\ntapestries, games and maybe even some of the\n\nfood so let's go do that.\n\nSo we're seeing lots of food preparation happening\nacross the camps here.\n\nYeah, we sure are.\n\nWe have locals preparing their own stuff.\n\nI think this guy has got a lamb going in the\nback.\n\nAnd we had a really nice lunch in the food\ntent.\n\nWe had Plov with lamb.\n\nBasically it is like kind of rice with lamb.\n\nYeah.\n\nReally tasty.\n\nYum.\n\nYum.\n\nSo I think that was probably the strangest\ncompetition we've seen so far.\n\nTell us about it.\n\nPossibly the most painful.\n\nSo this guy was basically doing somersaults\non broken glass.\n\nHe lied down on top of it and they put like\na kettle ball on his stomach and then a jackhammer\n\ncame down on it.\n\nLike that's gotta hurt man.\n\nThat was random.\n\nOkay guys this is day three of the event and\nthis is the one I've wanted to watch the most.\n\nThis event is called Kok Boru.\n\nYes, so this is a really popular game in Central\nAsia and it is actually the National Sport\n\nin Afghanistan.\n\nAnd it is basically two teams competing on\nhorses kind of like polo but instead of using\n\na ball they're using a goats carcass.\n\nYeah.\n\nAnd they're tugging at that carcass and we\ncan't wait to show you what it is all about.\n\nYes, definitely interesting.\n\nAt the end of the match, the winning team\ngets to eat the goat so the animal doesn’t\n\ngo to waste.\n\nIt was also nice to see that some of the winning\nteams shared their goat with their opponents.\n\nThat being said, kok-boru isn’t the only\nhorse game at the event.\n\nThere are also horse races for adults and\nchildren alike, as well as a game that closely\n\nresembles basketball on horseback, so you\ncan take your pick.\n\nAlright, so we're back on the pasture tell\nus the plan for today.\n\nBack to the pasture this afternoon and it\nlooks like we've got some cool kind of sporting\n\nevents.\n\nThere is going to be something with eagles\nand also archery, so we're thrilled to check\n\nthose out.\n\nHey pup.\n\nIt is excited.\n\nOh my it is excited.\n\nAside from all that, in the sporting complex\nthey had a variety of wrestling events, that\n\nwere fascinating to watch.\n\nWell sadly it is over.\n\nThe World Nomad Games (Всемирные\nигры кочевников) have ended.\n\nYeah, it was quite the event though I mean\nwe've been covering it here for several days\n\nand it has been awesome.\n\nAnd now is the closing ceremony so we're going\nto show you a bit of that.\n\nYeah, so there is going to be a concert happening\nright over there.\n\nAnd that is going to be the end to the party.\n\nSo it is lunchtime here in Bishkek (Бишкек),\nKyrgyzstan (Киргизия) and today we\n\nare going to be having a feast.\n\nWe are going to be sampling all of the traditional\ndishes that we've been eating over the last\n\nthree weeks because that is how long we've\nbeen traveling in the country.\n\nSo we're ordering a big spread.\n\nThis is probably enough food for like five\nor six people but Sam and I are going to try\n\nand eat it all and just showcase what Central\nAsian cuisine is all about.\n\nSo we hope you enjoy.\n\nSo we've decided to be a little bit adventurous\nwith what we're drinking and we are having\n\nkymyz (Кымыз).\n\nWe're having kumis (Кымыз).\n\nDo you want to tell us what that is?\n\nThis is basically considered the national\ndrink here in this country.\n\nIn fact, the city of Bishkek was named after\nthe paddle used to churn this and it is basically\n\nit is mare's milk.\n\nIt is fermented mare's milk.\n\nAnd that is all you're having?\n\nThat little sip.\n\nIt has a slight amount of alcohol.\n\nYeah, we're taking it easy here.\n\nSo.\n\nLet's try it.\n\nIt has a very strong smell.\n\nOkay.\n\nWell?\n\nSo imagine like the saltiest milk you've ever\nhad that has also been slightly watered down\n\nand tastes a little bit alcoholic.\n\nYou can taste a little bit of the alcohol.\n\nSo that is exactly what it tastes like.\n\nMmmm.\n\nMmmmm.\n\nAnd we've got a liter of that just to ourselves.\n\nThe strange thing is I don't know if Sam managed\nto get some bread crumbs into the milk or\n\nif that actually belongs in there.\n\nNo, that is just how it is.\n\nThat is just how it is with brown chunks.\n\nIt has some chunks in there.\n\nBrown chunks in the mare's milk.\n\nAlright.\n\nHahaha.\n\nArrghh.\n\nBit of an acquired taste?\n\nOh man.\n\nIt tastes like cheese.\n\nLike salty cheese and it is fizzy.\n\nThis is the one thing that we're trying for\nthis video that is for you guys.\n\nI mean we probably wouldn't order this on\nour own but it is a very important part of\n\nthe culture here.\n\nAn acquired taste I'd say.\n\nYeah.\n\nWe'll leave it at that.\n\nYeah.\n\nWe're starting our meal with some bread.\n\nYeah.\n\nSo this is like the traditional Kyrgyz flatbread.\n\nAnd you can find this basically at every meal\nthat we've had here.\n\nBread is like a very important part of the\nmeals.\n\nAnd especially when we were staying in the\nyurts we were eating this a lot.\n\nSo let's just dip it in here.\n\nA bit of here.\n\nIt looks like sour cream.\n\nYeah.\n\nMmmmm.\n\nYeah, it comes like a creamy butter actually.\n\nIt is a little bit sour but not too much.\n\nMmmm.\n\nAnd that bread is really good.\n\nYou can tell it is homemade and fresh.\n\nAside from the flatbread we also ordered Samsa.\n\nSo I'm just going to break that open.\n\nAnd our Manti (манты) is coming.\n\nLook at this.\n\nOh wow.\n\nLook at that.\n\nIt kind of reminds of an empanada.\n\nSo you've got like a bread exterior and it\nis filled with meat and chopped onions.\n\nOh, it looks good.\n\nIt is nice.\n\nHow does it taste?\n\nIt is really savory and peppery.\n\nLots of ground pepper in there.\n\nSo this is actually a snack that you pick\nup at a truck stop.\n\nIt is really popular and it is super cheap\nas well and really filling.\n\nYou can also get vegetarian ones.\n\nI had one that was filled with potatoes.\n\nNext up we got a plate full of manti (манты).\n\nIt is manti (манты) time.\n\nAnd of all of the Kyrgyz food that basically\nwe've had over the last three weeks this is\n\none of my absolute favorites.\n\nIt is basically like a steamed dumpling.\n\nIf we take a look down here I'm going to dissect\nit here for you.\n\nSo this one, we ended up getting pumpkin,\nso I don't know if you can see the orange\n\nin here.\n\nOh, look at that.\n\nYou can see the pumpkin puree in there.\n\nWell more liked diced pumpkin.\n\nMore like diced pumpkin.\n\nThat is true.\n\nSo you can get, of course you can get a pumpkin\nbut you can also get all kinds of different\n\nones.\n\nLike a lot of the ones that are most popular\nare actually with meat.\n\nYeah, so there is beef, lamb and you can also\nget potato.\n\nYeah, so whatever you want to get it is available.\n\nAlright, so let's try this.\n\nMmmmm.\n\nOh my.\n\nI'm going in for a second bite.\n\nMmmmm.\n\nOh, it is just delicious.\n\nSuch good dumplings.\n\nLike, wow.\n\nWe were just in Korea not too long ago eating\nMandu which was a Korean dumplings and so\n\nthis is a perfect fit for me.\n\nTransitioning from there to here.\n\nSo I am now moving on to the Lagman (лагман)\nand this is a noodle dish.\n\nSometimes you can get it as a soup but I opted\nfor the fried variety.\n\nI like the fried one the best.\n\nI know.\n\nThis one is really good.\n\nSo it comes with chopped onions and peppers\nand we've got some chives and meat.\n\nIt is a little bit of everything.\n\nThis is one of your favorite dishes isn't\nit?\n\nMmmm.\n\nOne of your favorite Kyrgyz dishes.\n\nYeah, and apparently it has Chinese roots.\n\nChinese origins.\n\nSo it kind of reminds me a little bit of a\nstir fry.\n\nIt is really good.\n\nAnd the beef is so tender oh my gosh.\n\nThat was good.\n\nWow, it looks like there is a lot of cut up\nscallions (green onion) too.\n\nAnd the food keeps on coming.\n\nIt sure does.\n\nNext up we're basically trying the fried-rice\nso if you look down here we have the Plov\n\n(плов).\n\nPlov or Pilaf.\n\nPilaf (плов) too.\n\nIt is called both here.\n\nAnd it comes typically with meat so you see\nsome meat here and you also see peppers.\n\nIt has onions.\n\nIt has carrot.\n\nIt has different kinds of seasonings.\n\nDill.\n\nIt smells nice.\n\nYeah, and it is prepared in a massive cast\niron cauldron and what was really cool is\n\nwhen we were covering the World Nomad Games,\njust behind these like tent type of restaurants\n\nyou could see it being prepared.\n\nAnd it was just like this massive cauldron.\n\nIt was really cool.\n\nIt is a really popular dish.\n\nWe ate a lot.\n\nReally popular dish.\n\nWe really have.\n\nMmmmm.\n\nYeah, that is really good.\n\nIt is savory but it is also a little bit juicy\nwith the different peppers.\n\nSo, a really nice taste.\n\nWe had nearly forgotten about the Shashlik\n(шашлы́к) with all of the food at the\n\ntable but is has finally arrived.\n\nAnd that is kind of embarrassing because really\nthis is the star of the meal.\n\nThis is what I've been looking forward to\nthe most.\n\nSo this is your classic skewered meat.\n\nThis is like super popular in Kyrgyzstan.\n\nYou can find actually restaurants that specialize\nin it.\n\nAnd you're classic shashlyk (шашлы́к)\nrestaurant you're going to find like a small\n\nlittle restaurant outside and you'll see a\nguy out on a grill just whipping up a whole\n\nbunch of these.\n\nYeah, like it also a popular street snack.\n\nYou can buy it on the street.\n\nYep.\n\nAnd typically it is lamb but we have ordered\nbeef.\n\nWe decided to mix it up and go with beef but\nthe lamb one is delicious.\n\nWe tried the lamb last time and it was.\n\nI'd probably recommend going with that one.\n\nSo here is the beef one anyways.\n\nMmmmm.\n\nAre you getting those smoky flavors?\n\nSo smokey.\n\nIt has got a lot of flavors, a lot of salt.\n\nIt is a really juicy meat.\n\nAnd it reminds me a lot of anticuchos in Peru.\n\nYeah.\n\nSo if you've tried that in Peru then you have\nan idea of what this tastes like.\n\nWell, except anticuchos are organs and this\nis actually a really nice cut of meat.\n\nThat is true.\n\nBut the taste both of them is awesome.\n\nYeah.\n\nAnd we also got a pot of tea since we weren't\nhuge fans of the mare's milk.\n\nWe figured we needed something to wash all\nof the food down.\n\nUm but yeah typically at the table the youngest\nperson is in charge or pouring tea for everyone.\n\nSo if you're having like a big family meal\nor you're out with friends that responsibility\n\ncould fall on you depending on your age.\n\nAnd also while we were doing the yurt stays\nwe realized that tea plays a huge role in\n\nhospitality here.\n\nSo when you're a guest one of the first things\nthey do is like offer you tea and they keep\n\nfilling up your cup until you are about to\nburst.\n\nIt is literally the first thing and the second\nyou're done your cup.\n\nLike they are ready to refill, right away.\n\nThe host is on top of it.\n\nOn top of it.\n\nYour teacup is filled up.\n\nHahaha.\n\nSo how is the tea?\n\nIt is good.\n\nIt is green tea.\n\nSo typically you get black tea when you're\nin a yurt but we went for green.\n\nSo we're almost done the meal.\n\nAny particular favorites?\n\nSo stuffed.\n\nUm, the shashlik (шашлы́к) was amazing.\n\nThat was so so good.\n\nIt was so juicy and they don't really put\na lot of spices on the beef but it just has\n\nlike that natural flavor so that was really\nnice.\n\nIt was smokey, tender flavor.\n\nLove that.\n\nIt was good.\n\nAnd also the rice.\n\nI'm usually not a very big fan of rice but\nit was really good.\n\nIt was like wild brown rice so that was really\ntasty.\n\nYeah, those are two of my favorites as well.\n\nAnd I'm going to add that I really like the\nmanti (манты).\n\nThe pumpkin dumplings.\n\nOf course.\n\nDumplings.\n\nSo that wraps up our feast of feasts.\n\nIt was an amazing like traditional Kyrgyz\nmeal.\n\nWe ordered so much food that we're actually\ntaking a lot of it home.\n\nThis is probably enough either for three or\nfour people and in terms of the price it came\n\nto one thousand two hundred Som which right\nnow is seventeen US dollars.\n\nSo that was incredible value.\n\nI mean we got three different kinds of drinks,\nwe got tea, we got a liter of Pepsi, we got\n\na liter of mare's milk plus all of that food\nthat we showed you including the bread, the\n\ndumplings, the meat, the rice, the noodles.\n\nSo you can come here and have an epic feast\nand it is not going to cost you a fortune.\n\nGood morning from Kyrgyzstan (Кыргызстан).\n\nIt is time for a day trip because we've been\nspending a lot of time at the World Nomad\n\nGames and it is time to get out and get to\nknow the country a little bit.\n\nSo we're taking a day trip to Karakol (Каракол).\n\nWe're going to be doing some hiking, visiting\nwaterfalls.\n\nYeah, it is going to be really cool.\n\nI mean we've seen quite a bit of the country\nbut we haven't been to that area yet so we're\n\nreally excited about it.\n\nLet's go.\n\nOkay, so we have been driving for about two\nhours and we've almost made it to Karakol\n\n(Каракол).\n\nRight now we're in the outskirts and we're\nstopping at the Nikolay Mikhailovich Przhevalsky\n\nmuseum and basically this was a guy who wanted\nto be a traveler.\n\nSo I can relate to him.\n\nUm, he was from Russia but at the time Russian\ndidn't have the permission to just you know\n\ngo off and wander around on their own.\n\nSo this guy decided to join the military and\nhe proposed to be the first person to explore\n\nCentral Asia and reach Tibet and his proposal\nwas approved so he was funded by Russia and\n\ntoday there is a museum dedicated to his work.\n\nAfter a short visit to the museum, we then\ncontinued on our drive towards Karakol (Каракол),\n\nwhere our first stop was the Dungan Mosque.\n\nSo in order to visit the Mosque you don't\njust wear a scarf.\n\nYou need a full cloak.\n\nThis will be interesting.\n\nAlright.\n\nLet's put this on.\n\nFancy.\n\nIt is like velvet.\n\nThere we go.\n\nI'm ready.\n\nWow, cute.\n\nThe mosque gets its name from the Dungan people\nwho are Muslim, but of Chinese origin.\n\nThe building is quite unique because you can\nsee the two cultures colliding; it contains\n\nelements of a traditional mosque, but at first\nglance it looks more like a Buddhist temple.\n\nSo now we're visiting an Orthodox Church and\nthat was really close to the mosque so let's\n\ngo check it out.\n\nLet's go.\n\nWe then went to the Holy Trinity Cathedral,\nwhich is in the centre of Karakol (Каракол).\n\nJust remember, girls need to wear a head covering\nand boys must take off their hats in order\n\nto go inside.\n\nFrom there we continued to the Karakol Market\nin search of food.\n\nIf there’s one dish the town is known for\nit’s Ashlyan Fu, a cold noodle soup with\n\nspices and jellies.\n\nThere’s a whole alley in the market that\nspecializes in this dish; so be sure to try\n\nit.\n\nAlright so we've had a pretty busy morning\nof sightseeing.\n\nNow it is time for food.\n\nYeah, we've worked up a pretty big appetite\nand the coolest thing is we're going to go\n\neat inside of yurt.\n\nA yurt.\n\nFor lunch we had Dumlyama: a dish with potatoes,\ncabbage, onions, peppers, and meat.\n\nWe also had boorsok: which are little pieces\nof fried dough that go really nice with jam.\n\nSo we've stopped off at this kind of cool\nscenic area that is called Jeti-Ögüz and\n\nnearby there is apparently some fantastic\nhiking.\n\nYeah, and the name translates to seven bulls\nso I don't know do you see any bulls over\n\nthere?\n\nYou know I see in the rock formations.\n\nI think I see more than seven things.\n\nWe had really been looking forward to hiking\nalong here, but unfortunately, this is the\n\npart of the tour where we ran out of time.\n\nThis also means we didn’t get to see the\nwaterfalls we had heard about, so if you do\n\ndecide to visit Karakol (قاراقول),\ndon’t do it as a quick day trip like we\n\ndid!\n\nAlright, so we are back in our hotel and that\nwas a pretty busy day I have to admit.\n\nUm, the distances are quite long so we spent\na lot of time in the car and we did get to\n\nsee some cool places but we didn't spend as\nmuch time as we would have liked.\n\nYeah, I think it is the kind of place where\nyou want to give it a few days so you can\n\nsee the surrounding areas and also that town\nis really known for hiking so if you're in\n\nto outdoorsy stuff go there and explore it\nproperly.\n\nYeah, maybe spend like two or three days in\nKarakol (Каракол) see the surroundings,\n\nhike, trek and yeah really explore it.\n\nThat would be our suggestion.\n\nYep.\n\nTata.\n\nWell good morning.\n\nIt is Saturday here in Bishkek (Бишкéк)\nand it is our last day in the city so we figured\n\nwhy not get out of the city get close to nature.\n\nSo we're going to be doing some hiking.\n\nYeah, it is basically a day trip.\n\nWe're joining like a hiking group.\n\nYeah, the Trekking Union.\n\nYeah, they go every week and we're just going\nto be doing like I think it is a pretty leisurely\n\nhike but it is going to be really scenic.\n\nI really hope so.\n\nFingers crossed.\n\nSo ending off here in Kyrgyzstan (Кыргызстан)\non a high note hopefully.\n\nLet's go.\n\nIt is go time.\n\nWe have arrived at the starting point.\n\nToday we're hiking Issyk-Ata Gorge.\n\nAnd now get this.\n\nWe signed up for what we thought was a thirteen\nkilometer hike.\n\nThey've just told us it is twenty five and\nwe're going to be out all day.\n\nSo I feel like this is a bit extreme.\n\nWe're not that fit.\n\nWe're not that prepared so it'll be interesting\nthat is for sure.\n\nI hope we have enough water.\n\nStatus update.\n\nStatus update.\n\nWe've been hiking for like twenty minutes\nand it is getting really steep and we've lost\n\nour group because we're too slow apparently.\n\nSo two funny things.\n\nWe had to sign a waiver in order to join this\ntrek and there were two particular points\n\nthat kind of jumped out at us.\n\nFirst, we had to agree that we wouldn't run\naway during the hike but it is like.\n\nYou know how much we like to do that so.\n\nThat was almost a sticking point.\n\nWhere are we going to run?\n\nAnd number two we had to promise we wouldn't\ndrink alcohol.\n\nHaha.\n\nBut again alcohol on a twenty five kilometer\nhike.\n\nI feel like that is just asking for trouble\nand we barely have enough water so.\n\nIn other words we have to dump out the moonshine\nthat is in my backpack, right?\n\nHa.\n\nTime for a status update.\n\nSo we've been hiking for a while and the weather\nreally changed on us quickly.\n\nIt started raining, the winds started coming\nand this is a really fast hiking group so\n\nwe've really had to pick up the pace so we\nhaven't had many updates but we're taking\n\na little break here and the group is way ahead\nof us but we don't care at this point.\n\nSo as far as hiking in Kyrgyzstan is concerned\nit is amazing.\n\nIt is like world class.\n\nYou have all of this rugged scenery and there\nis not a lot of people hiking here so it is\n\nan amazing opportunity for anyone who is looking\nfor kind of an off-the-beaten-path type of\n\ndestination.\n\nSo we're actually going to start heading back\nnow for two reasons.\n\nFirst of all the weather is changing rapidly\nand it looks like it is going to start raining.\n\nYeah, and we've also lost our group.\n\nYeah, they disappeared.\n\nWe were a little bit slow-pokey because we\nwere taking photos and we just got left behind\n\nand now it is time for us I think we need\nto head back so yeah there is a few other\n\nstraddlers.\n\nLike four of us who are slowly making our\nway back to the van trying to retrace our\n\nsteps.\n\nSo I think that is it for today's outing.\n\nOverall, a really good day of hiking.\n\nTata.\n\nSo it is \n\ntime for another apartment tour.\n\nRight now we're in Bishkek, Kyrgyzstan.\n\nWe've been traveling around the country for\nthree weeks and we've spent ten of those days\n\nhere in the capital.\n\nYes, and this happens to be our favorite spot\nout of the two or three different places we've\n\nstayed in the city.\n\nSo we're going to show you around.\n\nLet's go.\n\nSo getting in here is like going into Fort\nKnox.\n\nSo much security but we feel really safe even\nwith all of these keys and special magnets.\n\nHahaha.\n\nLet's go.\n\nBeep.\n\nBeep.\n\nKey sounds.\n\nBut before we give you the apartment tour\nwe need to have breakfast and they make a\n\ndelicious breakfast over here.\n\nYeah, we've been having basically a feast\nevery morning.\n\nUh-huh.\n\nAnd today they switched it up a little bit\nwhich is cool.\n\nWe've been having omelets previously and kind\nof rolled up crepes with jam but if you take\n\na look down here you can see we've got fried\neggs, it looks like we have some ham, tomatoes,\n\ncucumber and then we have a different style\nof pancake here and it looks like little dollops\n\nof jam.\n\nWe have toast, we have orange juice.\n\nJuice.\n\nAnd coffee.\n\nIs it coffee or tea?\n\nIt is coffee.\n\nOh, it is coffee.\n\nAgain they switched it up.\n\nOooh.\n\nBut yeah that is a lot of food for two people.\n\nLook at the table.\n\nAnd the cool thing about this type of place\nis that you kind of you get comforts of an\n\napartment but we're getting a little bit of\nthe service of a hotel.\n\nLike having breakfast prepared for us in the\nmorning.\n\nThe best of both worlds.\n\nIt really is.\n\nIt really is.\n\nAlright, let's dig in.\n\nOkay, grabbing some egg and a bit of ham.\n\nIt is tasty.\n\nSo now that we've had our breakfast it is\ntime for the grand tour so we're going to\n\nshow you around our one bedroom apartment.\n\nSo come in.\n\nThis is like I guess our little lobby area.\n\nDo you have a lobby area in an apartment.\n\nIt is probably called something else.\n\nHahaha.\n\nThe cloakroom area.\n\nSo this is where the shoes are kept.\n\nShoes, umbrellas and you can hang up your\ncoats over here.\n\nAnd then it kind of goes straight into the\nkitchen and we actually have a pretty nice\n\nmodern kitchen.\n\nI really like it.\n\nYeah.\n\nAnd we've got a washing machine.\n\nWe do.\n\nThat is like.\n\nWhen we decide to rent an apartments as opposed\nto staying in a hotel that is like the number\n\none feature.\n\nIt is one of the best things aside from having\nour own fridge of course too.\n\nSo we have an electric range so we can cook.\n\nWe have a kettle, no microwave but we haven't\nreally needed that.\n\nWe've mostly been eating out.\n\nOh, guess what?\n\nWe do have one.\n\nHahaha.\n\nWe haven't needed it though in all fairness\nbecause we have been eating out a lot and\n\nwe've been having our breakfast served to\nus as well.\n\nSo yeah, this is our little breakfast nook.\n\nThis is where we have breakfast every morning.\n\nYeah, as you can see the dirty dishes.\n\nOkay, next we'll show you the bathroom since\nit is right across from the kitchen.\n\nSo here we go.\n\nTada.\n\nSo we kind of have like this walk in shower.\n\nThis shower, I have to say is like.\n\nOpen it up for us.\n\nIt is almost like a 5 star shower.\n\nLike the quality is incredible.\n\nThe water pressure.\n\nLike check out that thing.\n\nIt is huge.\n\nSo yeah, that is our bathroom and then I'll\ntake you into the bedroom.\n\nThis is just a one bedroom apartment so it\nis pretty small.\n\nCome in.\n\nSo yeah, I guess you could call this like\nthe bedroom slash living area.\n\nSo we have a double bed but we also have some\ncouches over here where we can work do our\n\nthing on the computer.\n\nUm, so yeah I mean it is enough space for\ntwo people.\n\nIt is really all you need and we have a bit\nof storage as well.\n\nWe haven't really unpacked our stuff since\nit is a short stay.\n\nYeah.\n\nAnd the weather has been really nice so we\nhaven't had to unpack much of our cold weather\n\ngear.\n\nWe've got storage, a TV and we have a little\nbalcony.\n\nI'll show you that.\n\nSo I'll just move these away.\n\nThis is actually where I put the laundry out\nto dry because it is pretty hot out there.\n\nAnd I'll show you the view.\n\nYou basically look out over the courtyard\nwhich is cool.\n\nYeah, there is like a little playground for\nkids and then way off in the distance here.\n\nThe zoom will take a little while you can\nsee it is kind of either an unfinished or\n\nan abandoned building.\n\nAnd that is kind of a major landmark because\nwe stayed two blocks from there at a hotel\n\nbefore.\n\nSo totally recognize that building.\n\nSo that is a wrap for our little Bishkek apartment\ntour.\n\nYeah, so basically it was really cool staying\nhere because I felt like we got to a little\n\nbit of window into the culture.\n\nThe Soviet Era complex apartment buildings.\n\nLike these massive buildings.\n\nWe're getting to stay in here and even though\nwe're like on the first or second level.\n\nFirst level.\n\nWe're not near the top it is still really\ncool and it is just like whenever you can\n\nstay in apartments as opposed to a hotel it\nis always like so much better because you\n\nfeel a little bit like you're at home, you\nhave more space you have more amenities, you\n\nhave kitchen where you can wash your clothes.\n\nSo whenever we have that opportunity we tend\nto take it.\n\nYes, oh and another important thing it is\ncheaper than the hotel too.\n\nSo now if you're thinking of traveling to\nBishkek (Бишкек) or perhaps moving here\n\nnow you have a better idea of what the apartments\nlook like.\n\nYeah, exactly.\n\nSo I hope you enjoyed this tour and if you've\nbeen to Bishkek (Бишкек) before let\n\nus know what your apartment experience or\nhotel experience was like.\n\nBye.", "srt": "1\n00:00:00,680 --> 00:00:02,670\nHey guys we're in Kyrgyzstan.\n\n2\n00:00:02,670 --> 00:00:05,620\nYeah, new country for both of us so that is\npretty exciting.\n\n3\n00:00:05,620 --> 00:00:08,790\nFirst time in Central Asia so we are stoked\nto be here.\n\n4\n00:00:08,790 --> 00:00:13,580\nYeah and over the next few days we are going\nto be horse-trekking in Song Köl so we're\n\n5\n00:00:13,580 --> 00:00:17,370\ngoing to take you along but before we get\nthere we're making a little stop.\n\n6\n00:00:17,370 --> 00:00:21,170\nFirst up Burana Tower right here.\n\n7\n00:00:21,170 --> 00:00:28,910\nSo we're going to climb to the top.\n\n8\n00:00:28,910 --> 00:00:31,810\nAre you ready?\n\n9\n00:00:31,810 --> 00:00:32,810\nYes.\n\n10\n00:00:32,810 --> 00:00:40,300\nThe first day of our tour was mostly a travel\nday, so we just enjoyed the scenery, caught\n\n11\n00:00:40,300 --> 00:00:43,800\nup on sleep, and experienced our first Kyrgyz\ntraffic jam.\n\n12\n00:00:43,800 --> 00:00:48,850\nWe also go our first taste of Kyrgyz food\nwith a massive lunch featuring all types of\n\n13\n00:00:48,850 --> 00:00:58,650\nspreads and dishes.\n\n14\n00:00:58,650 --> 00:01:03,420\nFrom there, we did a short hike in the outskirts\nof Kochkor and then checked into our guesthouse\n\n15\n00:01:03,420 --> 00:01:08,440\nfor the night.\n\n16\n00:01:08,440 --> 00:01:27,409\n(Traditional music of Kyrgyzstan)\n\n17\n00:01:27,409 --> 00:01:29,509\nSo good morning from Kochkor.\n\n18\n00:01:29,509 --> 00:01:32,659\nWe did a home stay here last night which was\na lot of fun.\n\n19\n00:01:32,659 --> 00:01:36,030\nWe got to watch a music performance and eat\namazing food.\n\n20\n00:01:36,030 --> 00:01:39,830\nSo we're just going to enjoy breakfast now\nand then go horse-trekking.\n\n21\n00:01:39,830 --> 00:01:40,990\nAnd we're wearing our cool hats.\n\n22\n00:01:40,990 --> 00:01:42,550\nYeah, so can't wait to do that.\n\n23\n00:01:42,550 --> 00:01:43,550\nLet's get started.\n\n24\n00:01:43,550 --> 00:01:44,550\nYeah.\n\n25\n00:01:44,550 --> 00:01:48,000\nAlright so we just arrived at the first camp.\n\n26\n00:01:48,000 --> 00:02:04,740\nWe've had lunch and now we're going to pick\nout a horse and begin the trek.\n\n27\n00:02:04,740 --> 00:02:07,180\nYeah!\n\n28\n00:02:07,180 --> 00:02:20,260\nOkay so it is time for a little update.\n\n29\n00:02:20,260 --> 00:02:21,390\nHow are you feeling?\n\n30\n00:02:21,390 --> 00:02:22,390\nHahaha.\n\n31\n00:02:22,390 --> 00:02:25,290\nWell, I've been getting tenderized on that\nhorse.\n\n32\n00:02:25,290 --> 00:02:26,290\nYeah.\n\n33\n00:02:26,290 --> 00:02:30,450\nLike we've been riding for over three hours\nnow and after I got off of it I could barely\n\n34\n00:02:30,450 --> 00:02:31,450\nstand up.\n\n35\n00:02:31,450 --> 00:02:32,450\nLike I almost collapsed.\n\n36\n00:02:32,450 --> 00:02:33,450\nI almost fell.\n\n37\n00:02:33,450 --> 00:02:36,560\nObviously we are not trained at doing this\nbut it has been a lot of fun.\n\n38\n00:02:36,560 --> 00:02:42,620\nThe scenery has been awesome, the weather\nhas really cooperated so this is over the\n\n39\n00:02:42,620 --> 00:03:10,739\nhalfway mark and we're really looking forward\nto reaching the Yurt for supper.\n\n40\n00:03:10,739 --> 00:03:14,739\nHello!\n\n41\n00:03:14,739 --> 00:03:16,650\nHey little guy.\n\n42\n00:03:16,650 --> 00:03:17,650\nHello!\n\n43\n00:03:17,650 --> 00:03:18,650\nHahaha.\n\n44\n00:03:18,650 --> 00:03:23,280\nSo we made a new friend and we've arrived\nat camp.\n\n45\n00:03:23,280 --> 00:03:25,040\nWe've arrived at last.\n\n46\n00:03:25,040 --> 00:03:28,699\nSo we're at our yurt and we're going to eat\ndinner.\n\n47\n00:03:28,699 --> 00:03:36,769\nWe're getting ready for dinner and this guy\nis our entertainment for the night.\n\n48\n00:03:36,769 --> 00:03:45,689\nWoo hoo!\n\n49\n00:03:45,689 --> 00:03:47,319\nSo it is now bedtime.\n\n50\n00:03:47,319 --> 00:03:52,659\nThe boys are in one yurt and the girls are\nin the other and this is what it looks like.\n\n51\n00:03:52,659 --> 00:03:54,120\nLittle tour.\n\n52\n00:03:54,120 --> 00:03:58,529\nThere we go.\n\n53\n00:03:58,529 --> 00:04:09,290\nAnd we have loads of blankets because it is\nfreezing cold tonight.\n\n54\n00:04:09,290 --> 00:04:16,120\nBrrr.\n\n55\n00:04:16,120 --> 00:04:22,949\nHahaha.\n\n56\n00:04:22,949 --> 00:04:23,949\nGood morning.\n\n57\n00:04:23,949 --> 00:04:27,139\nI don't know about you but I slept really\nwell.\n\n58\n00:04:27,139 --> 00:04:28,770\nWe were in separate tents.\n\n59\n00:04:28,770 --> 00:04:33,180\nYeah, it was men only and women only.\n\n60\n00:04:33,180 --> 00:04:38,180\nAnd it was so cold that you know we just bundled\nup in these big thick blankets and I think\n\n61\n00:04:38,180 --> 00:04:40,500\neveryone just was like out like a rock.\n\n62\n00:04:40,500 --> 00:04:41,580\nPast out right away.\n\n63\n00:04:41,580 --> 00:04:42,580\nSeriously.\n\n64\n00:04:42,580 --> 00:04:43,580\nAnd we went to bed early.\n\n65\n00:04:43,580 --> 00:04:47,050\nYeah because the horse riding took a lot out\nof us and we had a nice big meal and then\n\n66\n00:04:47,050 --> 00:04:49,610\na little bit to drink and then just it was\nfantastic.\n\n67\n00:04:49,610 --> 00:04:51,569\nSo this is the start of day two.\n\n68\n00:04:51,569 --> 00:04:53,930\nSo we're going to be riding again about five\nhours today.\n\n69\n00:04:53,930 --> 00:04:56,889\nI'm feeling pretty sore so we'll see how that\ngoes.\n\n70\n00:04:56,889 --> 00:05:00,460\nBut it should be fun like the landscapes have\nbeen amazing all the way.\n\n71\n00:05:00,460 --> 00:05:03,650\nAnd the weather has been awesome too so I\nthink we're going to have another really good\n\n72\n00:05:03,650 --> 00:05:04,650\nday.\n\n73\n00:05:04,650 --> 00:05:05,650\nMmmhmmm.\n\n74\n00:05:05,650 --> 00:05:06,650\nLet's do this.\n\n75\n00:05:06,650 --> 00:05:07,750\nPup, want to come say hello.\n\n76\n00:05:07,750 --> 00:05:11,569\nAre you feeling shy this morning?\n\n77\n00:05:11,569 --> 00:05:12,569\nIt's okay.\n\n78\n00:05:12,569 --> 00:05:14,419\nWe can be friends.\n\n79\n00:05:14,419 --> 00:05:18,780\nWe were introduced yesterday pup.\n\n80\n00:05:18,780 --> 00:05:21,270\nOh.\n\n81\n00:05:21,270 --> 00:05:26,840\nAlright welcome to MTV cribs the yurt edition.\n\n82\n00:05:26,840 --> 00:05:27,840\nYurt edition.\n\n83\n00:05:27,840 --> 00:05:30,699\nSo we're going to show you what is going on\nin here.\n\n84\n00:05:30,699 --> 00:05:31,699\nAlright.\n\n85\n00:05:31,699 --> 00:05:36,120\nThis is like the men's sleeping quarters last\nnight so we were all sleeping here.\n\n86\n00:05:36,120 --> 00:05:37,120\nLooks pretty messy.\n\n87\n00:05:37,120 --> 00:05:38,530\nIt is properly messy.\n\n88\n00:05:38,530 --> 00:05:39,909\nWe all just woke up.\n\n89\n00:05:39,909 --> 00:05:45,050\nWe're just getting ready for breakfast and\nthis was the awesome stuff we had last night.\n\n90\n00:05:45,050 --> 00:05:46,100\nWe had some vodka.\n\n91\n00:05:46,100 --> 00:05:47,419\nYou guys were drinking Vodka?\n\n92\n00:05:47,419 --> 00:05:48,419\nYep.\n\n93\n00:05:48,419 --> 00:05:49,419\nWe didn't get any.\n\n94\n00:05:49,419 --> 00:05:50,419\nWhat?\n\n95\n00:05:50,419 --> 00:05:52,180\nWe were having Vodka and we were having that\nspecial milk.\n\n96\n00:05:52,180 --> 00:05:53,740\nAh, the mare's milk.\n\n97\n00:05:53,740 --> 00:05:55,710\nYeah, that tasted a bit like alcohol.\n\n98\n00:05:55,710 --> 00:05:56,729\nAnd you know what I'm noticing?\n\n99\n00:05:56,729 --> 00:05:59,330\nIt looks like three of you were cuddling over\nhere.\n\n100\n00:05:59,330 --> 00:06:00,330\nYou know what?\n\n101\n00:06:00,330 --> 00:06:03,300\nThe three of us shared that little area and\nthen there were two other guys here.\n\n102\n00:06:03,300 --> 00:06:04,300\nSo.\n\n103\n00:06:04,300 --> 00:06:05,509\nYeah, and as you can see.\n\n104\n00:06:05,509 --> 00:06:07,979\nThat is how it is when I'm away.\n\n105\n00:06:07,979 --> 00:06:11,020\nAnd we could have fit a lot more in here too.\n\n106\n00:06:11,020 --> 00:06:12,020\nYeah.\n\n107\n00:06:12,020 --> 00:06:13,639\nBut yeah like just check out the yurt.\n\n108\n00:06:13,639 --> 00:06:15,270\nIt is pretty cool.\n\n109\n00:06:15,270 --> 00:06:19,380\nWe have natural light coming in in the morning.\n\n110\n00:06:19,380 --> 00:06:24,460\nAnd yeah, we're going to be staying in a yurt\nagain tonight.\n\n111\n00:06:24,460 --> 00:06:30,840\nI know.\n\n112\n00:06:30,840 --> 00:06:37,220\nWoo hoo!\n\n113\n00:06:37,220 --> 00:06:49,979\nRound two coming up.\n\n114\n00:06:49,979 --> 00:06:52,370\nOkay so we're taking a little break.\n\n115\n00:06:52,370 --> 00:06:53,370\nTime for an update.\n\n116\n00:06:53,370 --> 00:06:54,810\nTell us about your horse today Sam?\n\n117\n00:06:54,810 --> 00:06:57,169\nOkay, so we went really high today.\n\n118\n00:06:57,169 --> 00:07:01,749\nLike we went up really steep hills and my\nhorse was really struggling.\n\n119\n00:07:01,749 --> 00:07:03,439\nIt was like ha ha.\n\n120\n00:07:03,439 --> 00:07:07,249\nIt was panting the whole way but even more\nso it was farting.\n\n121\n00:07:07,249 --> 00:07:08,280\nThe whole way up.\n\n122\n00:07:08,280 --> 00:07:09,870\nAnd guess who was behind.\n\n123\n00:07:09,870 --> 00:07:10,870\nI was.\n\n124\n00:07:10,870 --> 00:07:12,419\nI got to breathe it all in.\n\n125\n00:07:12,419 --> 00:07:22,590\nYou got a few whiffs that is for sure.\n\n126\n00:07:22,590 --> 00:07:32,749\nOn our second afternoon of trekking we made\nit to Song Kol, our final destination.\n\n127\n00:07:32,749 --> 00:07:37,849\nWe arrived shortly before sunset, so after\ndropping off our packs and warming up with\n\n128\n00:07:37,849 --> 00:07:41,569\ntea, we made our way down to the water to\nwatch the sun work its magic.\n\n129\n00:07:41,569 --> 00:07:43,110\nHey pup.\n\n130\n00:07:43,110 --> 00:07:44,650\nHi pup.\n\n131\n00:07:44,650 --> 00:07:46,969\nLet's be friends.\n\n132\n00:07:46,969 --> 00:07:50,830\nSo we finally made it.\n\n133\n00:07:50,830 --> 00:07:52,370\nWe arrived.\n\n134\n00:07:52,370 --> 00:07:56,229\nSo it is day two.\n\n135\n00:07:56,229 --> 00:08:02,669\nIt is the end of our horse-trek and this is\nSong Kol.\n\n136\n00:08:02,669 --> 00:08:03,669\nViola!\n\n137\n00:08:03,669 --> 00:08:05,159\nAnd you know what is funny?\n\n138\n00:08:05,159 --> 00:08:09,319\nThey told us we should bring a bathing suit\nin case we wanted to take a dip.\n\n139\n00:08:09,319 --> 00:08:14,129\nBut as you can tell it is freezing cold and\nthere is no way I'm going in to the water\n\n140\n00:08:14,129 --> 00:08:18,919\nbut I am going to dip my finger to see you\nknow just how bad it is.\n\n141\n00:08:18,919 --> 00:08:20,169\nOne finger.\n\n142\n00:08:20,169 --> 00:08:23,919\nThat is all.\n\n143\n00:08:23,919 --> 00:08:25,169\nAh.\n\n144\n00:08:25,169 --> 00:08:28,210\nYou know what I think the air may be colder\nthan the water.\n\n145\n00:08:28,210 --> 00:08:29,689\nWish you brought your bathing suit?\n\n146\n00:08:29,689 --> 00:08:36,169\nWell, no because it would be pretty brutal\nwhen you get out and you have to dry off but\n\n147\n00:08:36,169 --> 00:08:44,480\nthis isn't so bad.\n\n148\n00:08:44,480 --> 00:08:52,779\nGreetings from Bishkek, Kyrgyzstan!\n\n149\n00:08:52,779 --> 00:08:57,190\nHello from Central Asia.\n\n150\n00:08:57,190 --> 00:09:02,240\nIt is our first time here and we are going\nto be spending a few days here in the capital.\n\n151\n00:09:02,240 --> 00:09:05,931\nSo we're going to take you on a little tour\nand show you fifteen things to do around Bishkek\n\n152\n00:09:05,931 --> 00:09:06,931\n(Бишкек).\n\n153\n00:09:06,931 --> 00:09:16,610\nIt should be fun.\n\n154\n00:09:16,610 --> 00:09:18,470\nFirst up, we visited Ala-Too Square (Ала-тоо\nаянты - Площадь Ала-Тоо),\n\n155\n00:09:18,470 --> 00:09:20,110\nwhich is the central plaza in Bishkek.\n\n156\n00:09:20,110 --> 00:09:24,630\nWhile there isn’t much to do here, it’s\none of the city’s major landmarks, plus\n\n157\n00:09:24,630 --> 00:09:28,170\nthey also have lots of benches and water fountains\nwhere you can take a quick break.\n\n158\n00:09:28,170 --> 00:09:33,699\nFrom there, we crossed the street and made\nour way over to the State Historical Museum.\n\n159\n00:09:33,699 --> 00:09:41,410\nSo unfortunately the state museum which you\nsee right here behind me is closed for renovations\n\n160\n00:09:41,410 --> 00:09:48,670\nso we won't be able to go in but I hear there\nis a statue of Lenin hiding out back so we're\n\n161\n00:09:48,670 --> 00:09:50,470\ngoing to see if we can find that.\n\n162\n00:09:50,470 --> 00:09:52,060\nLet's go.\n\n163\n00:09:52,060 --> 00:09:57,240\nOn an unrelated note if you've never watched\nthe movie Goodbye Lenin you should.\n\n164\n00:09:57,240 --> 00:09:59,370\nIt is in German but it is pretty good.\n\n165\n00:09:59,370 --> 00:10:05,300\nI just remembered that because we're visiting\nthe Lenin statue.\n\n166\n00:10:05,300 --> 00:10:08,660\nAnother place you’ll want to visit in Bishkek\nis the Osh Bazaar (Ош базары).\n\n167\n00:10:08,660 --> 00:10:12,509\nIt may not be the biggest in Central Asia,\nbut it’s a bustling maze where you could\n\n168\n00:10:12,509 --> 00:10:14,519\neasily spend a few hours.\n\n169\n00:10:14,519 --> 00:10:18,449\nWe had no problems at the market, but we were\nwarned by several locals to ignore the fake\n\n170\n00:10:18,449 --> 00:10:22,300\npolice who may ask to see documents and camera\npermits.\n\n171\n00:10:22,300 --> 00:10:26,410\nSo keep that in mind if you encounter them!\n\n172\n00:10:26,410 --> 00:10:27,930\nIt is shopping time.\n\n173\n00:10:27,930 --> 00:10:31,890\nNext up we're at the Osh bazaar (Ош базары)\nand you can find everything here.\n\n174\n00:10:31,890 --> 00:10:35,520\nWe're seen fresh produce, snacks, chocolates,\nclothes.\n\n175\n00:10:35,520 --> 00:10:39,160\nRight behind me we have an entire aisle dedicated\nto dry cheese balls.\n\n176\n00:10:39,160 --> 00:10:40,690\nIt is this really popular snack.\n\n177\n00:10:40,690 --> 00:10:43,199\nIt kind of tastes like salty goat cheese.\n\n178\n00:10:43,199 --> 00:10:52,040\nNot my favorite but if you want to try it\ncome here.\n\n179\n00:10:52,040 --> 00:10:54,519\n150.\n\n180\n00:10:54,519 --> 00:11:01,990\nCan I get.\n\n181\n00:11:01,990 --> 00:11:03,269\nHalf a kilo of dates.\n\n182\n00:11:03,269 --> 00:11:05,620\nHalf a kilo of fresh dates.\n\n183\n00:11:05,620 --> 00:11:11,100\nAnd I paid just 100 Som which roughly is about\na dollar fifty.\n\n184\n00:11:11,100 --> 00:11:15,480\nAnd like look how many dates I got guys.\n\n185\n00:11:15,480 --> 00:11:17,070\nAll for yourself.\n\n186\n00:11:17,070 --> 00:11:24,060\nBecause I'm not a fan of dates either.\n\n187\n00:11:24,060 --> 00:11:25,060\nAh.\n\n188\n00:11:25,060 --> 00:11:26,060\nNo.\n\n189\n00:11:26,060 --> 00:11:28,070\nWe're not dumb tourists.\n\n190\n00:11:28,070 --> 00:11:29,720\nWe're not dumb tourists.\n\n191\n00:11:29,720 --> 00:11:31,190\nMaybe Sam is.\n\n192\n00:11:31,190 --> 00:11:36,350\nThose were Sam's horrible acting skills right\nthere.\n\n193\n00:11:36,350 --> 00:11:37,740\nMy goodness.\n\n194\n00:11:37,740 --> 00:11:41,990\nWe are going to visit an abandoned casino\nand nightclub.\n\n195\n00:11:41,990 --> 00:11:42,990\nBut you know what?\n\n196\n00:11:42,990 --> 00:11:45,500\nThere is a lot of people hanging out here\nand I feel like we're going to get kicked\n\n197\n00:11:45,500 --> 00:11:50,160\nout because these people look like construction\nworkers or security guards.\n\n198\n00:11:50,160 --> 00:11:53,370\nAnyways let's try.\n\n199\n00:11:53,370 --> 00:11:55,300\nFirst impressions?\n\n200\n00:11:55,300 --> 00:11:56,300\nIt smells bad.\n\n201\n00:11:56,300 --> 00:11:57,960\nI think people hang out here overnight.\n\n202\n00:11:57,960 --> 00:12:02,579\nYeah, they may hang out here and do things\nbut there is also a lot of broken things all\n\n203\n00:12:02,579 --> 00:12:04,310\naround so I think it is going to be cool.\n\n204\n00:12:04,310 --> 00:12:05,310\nLet's go take a look.\n\n205\n00:12:05,310 --> 00:12:07,329\nI think graffiti as well.\n\n206\n00:12:07,329 --> 00:12:11,079\nAh yeah, nice graffiti over there.\n\n207\n00:12:11,079 --> 00:12:14,500\nOkay so we just came across children playing\nin here.\n\n208\n00:12:14,500 --> 00:12:21,139\nSo if kids can get in I think we can too.\n\n209\n00:12:21,139 --> 00:12:24,089\nIf you do come here I would suggest closed\nshoes.\n\n210\n00:12:24,089 --> 00:12:31,949\nIt is all broken glass.\n\n211\n00:12:31,949 --> 00:12:38,380\nHello.\n\n212\n00:12:38,380 --> 00:12:44,800\nHello.\n\n213\n00:12:44,800 --> 00:12:48,730\nDirectly across from the abandoned casino,\nyou’ll find Victory monument which was built\n\n214\n00:12:48,730 --> 00:12:51,889\nto commemorate the 40th anniversary of World\nWar 2.\n\n215\n00:12:51,889 --> 00:12:56,040\nThe three curved arcs represent a yurt, and\nthe sculpture of a woman standing near the\n\n216\n00:12:56,040 --> 00:13:01,449\neternal flame is meant to symbolize her waiting\nfor her husband and sons to return from the\n\n217\n00:13:01,449 --> 00:13:02,449\nwar.\n\n218\n00:13:02,449 --> 00:13:05,149\nOkay so this morning we are checking out Erkindik\nPark.\n\n219\n00:13:05,149 --> 00:13:08,889\nAnd I think this is Sam's favorite park that\nwe've found so far.\n\n220\n00:13:08,889 --> 00:13:12,459\nI've been going jogging here everyday sometimes\ntwice a day.\n\n221\n00:13:12,459 --> 00:13:17,430\nSo and I've kind of come at all times of day\nand on weekdays and also on weekends.\n\n222\n00:13:17,430 --> 00:13:20,259\nAnd this park is completely different throughout\nthe week.\n\n223\n00:13:20,259 --> 00:13:24,889\nYeah, you can catch people enjoying coffee\nor having ice creams in the afternoon.\n\n224\n00:13:24,889 --> 00:13:28,590\nAnd it is basically like these two little\nparallel boulevards lined with trees.\n\n225\n00:13:28,590 --> 00:13:33,850\nIt is really pretty so we're going to show\nyou.\n\n226\n00:13:33,850 --> 00:13:51,190\nOh my gosh they have peanut butter.\n\n227\n00:13:51,190 --> 00:13:56,490\nAudrey they have peanut butter.\n\n228\n00:13:56,490 --> 00:13:58,610\nPeanut butter.\n\n229\n00:13:58,610 --> 00:14:01,000\nThis is Sam in his happy place.\n\n230\n00:14:01,000 --> 00:14:03,800\nIce cream and a swing.\n\n231\n00:14:03,800 --> 00:14:06,879\nI'm here on a bit of a solo mission.\n\n232\n00:14:06,879 --> 00:14:10,540\nOut of all the things Iv'e really wanted to\ndo in Bishkek this is right at the top of\n\n233\n00:14:10,540 --> 00:14:11,540\nmy list.\n\n234\n00:14:11,540 --> 00:14:18,259\nI'm going to check out a public bath.\n\n235\n00:14:18,259 --> 00:14:23,720\nWoah.\n\n236\n00:14:23,720 --> 00:14:24,920\nThat was refreshing.\n\n237\n00:14:24,920 --> 00:14:29,850\nSo I just spent probably one or two hours\nin the public bath.\n\n238\n00:14:29,850 --> 00:14:30,850\nAnd it was pretty awesome.\n\n239\n00:14:30,850 --> 00:14:36,970\nIt reminds me a lot of the Korean public baths\nin the sense that it is gender segregated.\n\n240\n00:14:36,970 --> 00:14:42,149\nYou basically go in, you take off your clothes,\nyou put on some flipflops, you get naked and\n\n241\n00:14:42,149 --> 00:14:46,319\nyou go check out these basically steam rooms,\nthere is a sauna.\n\n242\n00:14:46,319 --> 00:14:51,190\nBut what was really awesome at this place\nit had these little hut like buildings over\n\n243\n00:14:51,190 --> 00:14:52,510\nhere.\n\n244\n00:14:52,510 --> 00:14:56,470\nThat is actually where you do basically your\npolar plunge swimming.\n\n245\n00:14:56,470 --> 00:14:58,690\nAnd that is freezing cold water.\n\n246\n00:14:58,690 --> 00:15:02,579\nAnd when I was going to go in for the first\ntime I was kind of like tiptoeing in with\n\n247\n00:15:02,579 --> 00:15:06,160\nthe latter and this guy came by and shoved\nme in.\n\n248\n00:15:06,160 --> 00:15:12,200\nSo I got the full on experience of feeling\nreally cold after being hot for a while.\n\n249\n00:15:12,200 --> 00:15:14,690\nSo yeah, it was a pretty cool experience.\n\n250\n00:15:14,690 --> 00:15:16,360\nIt cost 300 Som.\n\n251\n00:15:16,360 --> 00:15:21,130\nSo not too expensive and if you're in Bishkek\n(Бишкек) and you're up for this type\n\n252\n00:15:21,130 --> 00:15:23,560\nof thing definitely check it out.\n\n253\n00:15:23,560 --> 00:15:27,720\nSo we are going rollerskating in Bishkek.\n\n254\n00:15:27,720 --> 00:15:31,100\nAnd I don't know how to roller skate.\n\n255\n00:15:31,100 --> 00:15:37,350\nNeither do I. Can't start.\n\n256\n00:15:37,350 --> 00:15:39,860\nCan't stop.\n\n257\n00:15:39,860 --> 00:15:45,879\nI can't roller skate but Sam seems to have\npicked it up.\n\n258\n00:15:45,879 --> 00:15:48,220\nThere he be.\n\n259\n00:15:48,220 --> 00:15:49,220\nIt is like Bambi on skates.\n\n260\n00:15:49,220 --> 00:15:53,850\nThis is so different from ice skating.\n\n261\n00:15:53,850 --> 00:15:56,399\nSo the question is what do you prefer?\n\n262\n00:15:56,399 --> 00:16:00,220\nRoller skating, inline skating or ice skating?\n\n263\n00:16:00,220 --> 00:16:01,300\nAre you kidding me.\n\n264\n00:16:01,300 --> 00:16:05,529\nOf course inline skating and ice skating are\nway more familiar for me.\n\n265\n00:16:05,529 --> 00:16:09,899\nBut I have to say I'm starting to get the\nhang of it a little bit near towards the end.\n\n266\n00:16:09,899 --> 00:16:12,339\nBut I decided to wrap it up a bit early.\n\n267\n00:16:12,339 --> 00:16:15,439\nThose teenagers are just way too agile for\nme.\n\n268\n00:16:15,439 --> 00:16:18,889\nYeah, don't want to break any bones today\nhuh?\n\n269\n00:16:18,889 --> 00:16:20,050\nNo.\n\n270\n00:16:20,050 --> 00:16:21,209\nHa.\n\n271\n00:16:21,209 --> 00:16:25,350\nWe missed the start of opera and ballet season\nby just a few days, however, if you’re in\n\n272\n00:16:25,350 --> 00:16:30,470\nthe city at the right time, that’s something\nyou could consider doing.\n\n273\n00:16:30,470 --> 00:16:34,670\nChilling like a villain.\n\n274\n00:16:34,670 --> 00:16:37,870\nHe be chilling like a villain.\n\n275\n00:16:37,870 --> 00:16:38,959\nWhere are we?\n\n276\n00:16:38,959 --> 00:16:39,959\nAnd what are we doing?\n\n277\n00:16:39,959 --> 00:16:41,720\nAny why are you making that face?\n\n278\n00:16:41,720 --> 00:16:44,370\nI have no idea.\n\n279\n00:16:44,370 --> 00:16:47,199\nWe are at the Q cafe.\n\n280\n00:16:47,199 --> 00:16:48,199\nRight over there.\n\n281\n00:16:48,199 --> 00:16:49,199\nQ cafe.\n\n282\n00:16:49,199 --> 00:16:50,199\nYou can't really see it but it is there.\n\n283\n00:16:50,199 --> 00:16:53,100\nThis is a place where we met up for coffee\nwith friends like two or three days ago.\n\n284\n00:16:53,100 --> 00:16:54,100\nYep.\n\n285\n00:16:54,100 --> 00:17:00,930\nAnd it is really good so we're back again\nand we've got some beautiful looking lattes.\n\n286\n00:17:00,930 --> 00:17:01,930\nLattes.\n\n287\n00:17:01,930 --> 00:17:02,930\nWith art.\n\n288\n00:17:02,930 --> 00:17:05,830\nAnd we're just waiting for cake and muffins\nbasically.\n\n289\n00:17:05,830 --> 00:17:07,410\nCake and muffins.\n\n290\n00:17:07,410 --> 00:17:08,450\nWoo hoo.\n\n291\n00:17:08,450 --> 00:17:09,890\nDessert is here.\n\n292\n00:17:09,890 --> 00:17:13,690\nYes, so I'm going to start with this.\n\n293\n00:17:13,690 --> 00:17:14,830\nSam's cake.\n\n294\n00:17:14,830 --> 00:17:15,830\nIt looks crumbly.\n\n295\n00:17:15,830 --> 00:17:18,650\nI think they call it Dvorak cake.\n\n296\n00:17:18,650 --> 00:17:24,040\nYeah, I didn't get the name.\n\n297\n00:17:24,040 --> 00:17:25,260\nMmmm.\n\n298\n00:17:25,260 --> 00:17:31,750\nIt is like a fluffy cheesecake almost.\n\n299\n00:17:31,750 --> 00:17:32,750\nAnd it is crumbly.\n\n300\n00:17:32,750 --> 00:17:33,750\nWith icing sugar on top.\n\n301\n00:17:33,750 --> 00:17:35,860\nThat is nice.\n\n302\n00:17:35,860 --> 00:17:38,680\nUm, I am a fan of your cake Sam.\n\n303\n00:17:38,680 --> 00:17:40,180\nDo you remember whose cake that is?\n\n304\n00:17:40,180 --> 00:17:42,600\nYou've just had a second bite.\n\n305\n00:17:42,600 --> 00:17:47,040\nAlright since you're on like a bit of a piggy\nrole why don't you try your muffin.\n\n306\n00:17:47,040 --> 00:17:48,210\nYour muffin.\n\n307\n00:17:48,210 --> 00:17:50,530\nThere we go.\n\n308\n00:17:50,530 --> 00:17:52,850\nIs that pumpkin?\n\n309\n00:17:52,850 --> 00:17:53,850\nOoh.\n\n310\n00:17:53,850 --> 00:17:54,850\nWow.\n\n311\n00:17:54,850 --> 00:17:55,950\nOh wow.\n\n312\n00:17:55,950 --> 00:17:58,280\nThat is strawberry.\n\n313\n00:17:58,280 --> 00:18:01,700\nReal chunks of strawberry.\n\n314\n00:18:01,700 --> 00:18:03,020\nMmmm.\n\n315\n00:18:03,020 --> 00:18:06,970\nThat is good.\n\n316\n00:18:06,970 --> 00:18:09,600\nWith coffee.\n\n317\n00:18:09,600 --> 00:18:13,560\nPerfect midday snack.\n\n318\n00:18:13,560 --> 00:18:18,780\nAnd if you’re craving a short escape from\nBishkek, you can always plan a day hike to\n\n319\n00:18:18,780 --> 00:18:22,800\nthe nearby mountains with the Trekking Union.\n\n320\n00:18:22,800 --> 00:18:26,590\nSo two funny things.\n\n321\n00:18:26,590 --> 00:18:32,690\nWe had to sign a waiver in order to join this\ntrek and there were two particular points\n\n322\n00:18:32,690 --> 00:18:34,810\nthat kind of jumped out at us.\n\n323\n00:18:34,810 --> 00:18:40,520\nFirst, we had to agree that we wouldn't run\naway during the hike but it is like.\n\n324\n00:18:40,520 --> 00:18:42,630\nYou know how much we like to do that so.\n\n325\n00:18:42,630 --> 00:18:46,550\nThat was almost a sticking point.\n\n326\n00:18:46,550 --> 00:18:48,210\nWhere are we going to run?\n\n327\n00:18:48,210 --> 00:18:51,870\nAnd number two we had to promise we wouldn't\ndrink alcohol.\n\n328\n00:18:51,870 --> 00:18:52,870\nHaha.\n\n329\n00:18:52,870 --> 00:18:56,510\nBut again alcohol on a twenty five kilometer\nhike.\n\n330\n00:18:56,510 --> 00:19:01,040\nI feel like that is just asking for trouble\nand we barely have enough water so.\n\n331\n00:19:01,040 --> 00:19:08,140\nIn other words we have to dump out the moonshine\nthat is in my backpack, right?\n\n332\n00:19:08,140 --> 00:19:09,140\nHa.\n\n333\n00:19:09,140 --> 00:19:14,690\nAh, I got my shoe wet.\n\n334\n00:19:14,690 --> 00:19:18,770\nNow I'm going to be hiking 25 kilometers with\nsoggy shoes.\n\n335\n00:19:18,770 --> 00:19:21,230\nThis is not a good start.\n\n336\n00:19:21,230 --> 00:19:31,160\nAs far as food goes, there’s plenty to sample\nranging from grilled meats to dumplings, and\n\n337\n00:19:31,160 --> 00:19:37,280\nnoodles to mixed rice, plus there was one\ndrink that really left an impression on us.\n\n338\n00:19:37,280 --> 00:19:41,790\nSo we've decided to be a little bit adventurous\nwith what we're drinking and we are having\n\n339\n00:19:41,790 --> 00:19:42,790\nkymyz (Кымыз).\n\n340\n00:19:42,790 --> 00:19:43,860\nWe're having kumis (Кымыз).\n\n341\n00:19:43,860 --> 00:19:45,060\nDo you want to tell us what that is?\n\n342\n00:19:45,060 --> 00:19:49,920\nThis is basically considered the national\ndrink here in this country.\n\n343\n00:19:49,920 --> 00:19:55,420\nIn fact, the city of Bishkek (Бишкек)\nwas named after the paddle used to churn this\n\n344\n00:19:55,420 --> 00:19:57,540\nand it is basically it is mare's milk.\n\n345\n00:19:57,540 --> 00:19:59,130\nIt is fermented mare's milk.\n\n346\n00:19:59,130 --> 00:20:01,160\nAnd that is all you're having?\n\n347\n00:20:01,160 --> 00:20:02,160\nThat little sip.\n\n348\n00:20:02,160 --> 00:20:03,350\nIt has a slight amount of alcohol.\n\n349\n00:20:03,350 --> 00:20:04,350\nSam.\n\n350\n00:20:04,350 --> 00:20:06,620\nYeah, we're taking it easy here.\n\n351\n00:20:06,620 --> 00:20:07,620\nSo.\n\n352\n00:20:07,620 --> 00:20:09,420\nLet's try it.\n\n353\n00:20:09,420 --> 00:20:13,420\nIt has a very strong smell.\n\n354\n00:20:13,420 --> 00:20:16,030\nOkay.\n\n355\n00:20:16,030 --> 00:20:18,640\nWell?\n\n356\n00:20:18,640 --> 00:20:25,510\nSo imagine like the saltiest milk you've ever\nhad that has also been slightly watered down\n\n357\n00:20:25,510 --> 00:20:27,170\nand tastes a little bit alcoholic.\n\n358\n00:20:27,170 --> 00:20:29,720\nYou can taste a little bit of the alcohol.\n\n359\n00:20:29,720 --> 00:20:32,360\nSo that is exactly what it tastes like.\n\n360\n00:20:32,360 --> 00:20:33,360\nMmmm.\n\n361\n00:20:33,360 --> 00:20:34,360\nMmmmm.\n\n362\n00:20:34,360 --> 00:20:36,350\nAnd we've got a liter of that just to ourselves.\n\n363\n00:20:36,350 --> 00:20:41,440\nAlright so Sam tell us a little bit about\nthe food here in Bishkek.\n\n364\n00:20:41,440 --> 00:20:45,570\nSo we're standing outside a restaurant called\nRed Cow and this is one of the most popular\n\n365\n00:20:45,570 --> 00:20:47,020\nplaces to have steak.\n\n366\n00:20:47,020 --> 00:20:50,270\nAnd what we've found here in Bishkek (Бишкек)\nis that there is some amazing International\n\n367\n00:20:50,270 --> 00:20:51,270\nCuisine.\n\n368\n00:20:51,270 --> 00:20:54,800\nWe've had really good Japanese, we've had\nreally good Korean, we've also had really\n\n369\n00:20:54,800 --> 00:20:56,470\ngood traditional food here as well.\n\n370\n00:20:56,470 --> 00:20:59,620\nSo this is a city for foodies.\n\n371\n00:20:59,620 --> 00:21:03,200\nTonight for dinner we're going to go to one\nof our favorite International food places.\n\n372\n00:21:03,200 --> 00:21:05,250\nIt is called Chicken Star.\n\n373\n00:21:05,250 --> 00:21:08,960\nIt is a Korean restaurant that specializes\nin Korean style chicken.\n\n374\n00:21:08,960 --> 00:21:09,960\nAnd I'm all ready.\n\n375\n00:21:09,960 --> 00:21:12,070\nI've got my Hanwha Eagles hat on.\n\n376\n00:21:12,070 --> 00:21:14,260\nAlright go team Korea!\n\n377\n00:21:14,260 --> 00:21:15,260\nWoo.\n\n378\n00:21:15,260 --> 00:21:16,440\nBeer has arrived.\n\n379\n00:21:16,440 --> 00:21:19,200\nThis one is called Zhivow.\n\n380\n00:21:19,200 --> 00:21:23,290\nBut the thing is can you say cheers in Russian.\n\n381\n00:21:23,290 --> 00:21:24,990\nThat is the true test.\n\n382\n00:21:24,990 --> 00:21:27,140\nTell me what it is.\n\n383\n00:21:27,140 --> 00:21:30,950\nI don't know.\n\n384\n00:21:30,950 --> 00:21:37,990\nSo no.\n\n385\n00:21:37,990 --> 00:21:41,510\nGumbai.\n\n386\n00:21:41,510 --> 00:21:43,860\nSo we are at Save The Ales.\n\n387\n00:21:43,860 --> 00:21:45,670\nSave The Ales.\n\n388\n00:21:45,670 --> 00:21:47,940\nAnd I am saving an ale right here.\n\n389\n00:21:47,940 --> 00:21:49,020\nA pale ale.\n\n390\n00:21:49,020 --> 00:21:50,230\nYeah, an IPA.\n\n391\n00:21:50,230 --> 00:21:56,440\nThere is a really cool craft beer scene emerging\nhere in Bishkek (Бишкек) and I can't\n\n392\n00:21:56,440 --> 00:22:00,190\nwait to try this one.\n\n393\n00:22:00,190 --> 00:22:04,520\nWith our time in Bishkek winding down, we\nmade a visit to Oak Park which is full of\n\n394\n00:22:04,520 --> 00:22:07,730\nsculptures, and then we also visited nearby\nPanfilov Park (Панфилов көчөсү\n\n395\n00:22:07,730 --> 00:22:08,730\n- улица Панфилова).\n\n396\n00:22:08,730 --> 00:22:10,220\nSo next up we're at Panfilov Park (Панфилов\nкөчөсү - улица Панфилова)\n\n397\n00:22:10,220 --> 00:22:12,410\nand this place if full of rides.\n\n398\n00:22:12,410 --> 00:22:17,360\nWe've just had a big lunch so we're debating\nwhether or not we should get on some of these\n\n399\n00:22:17,360 --> 00:22:20,910\nlittle roller coasters and other things.\n\n400\n00:22:20,910 --> 00:22:23,000\nOh.\n\n401\n00:22:23,000 --> 00:22:36,140\nAnd that’s a wrap for our trip to Bishkek\n(Бишкек).\n\n402\n00:22:36,140 --> 00:22:40,150\nAs you can probably tell from this video,\nthis city is the kind of place that you experience\n\n403\n00:22:40,150 --> 00:22:44,900\nas opposed to ticking off attractions, so\nit ended up being a fairly relaxing trip after\n\n404\n00:22:44,900 --> 00:22:47,860\na few busy weeks of travel around Kyrgyzstan\n(Кыргызстан - Киргизия).\n\n405\n00:22:47,860 --> 00:22:52,160\nAs always, if you have any suggestions of\nthings to do in Bishkek, feel free to share\n\n406\n00:22:52,160 --> 00:22:55,090\nyour tips with fellow travellers in the comments\nsection below.\n\n407\n00:22:55,090 --> 00:22:57,220\nSee you next time!\n\n408\n00:22:57,220 --> 00:23:00,260\nHey guys we're at the World Nomad Games (Дүйнөлүк\nкөчмөндөр оюндары) in Kyrgyzstan\n\n409\n00:23:00,260 --> 00:23:04,320\n(Кыргызстан) and this is basically\nlike the Olympics for Nomadic Games and Culture.\n\n410\n00:23:04,320 --> 00:23:05,430\nSo we're going to show you around.\n\n411\n00:23:05,430 --> 00:23:11,350\nWe're going to be hear for several days but\nfirst the Opening Night Ceremony.\n\n412\n00:23:11,350 --> 00:23:15,830\nThings kicked off with a massive celebration\nat the stadium, where there was live music,\n\n413\n00:23:15,830 --> 00:23:21,840\ndancing, and even a special appearance by\nSteven Seagal.\n\n414\n00:23:21,840 --> 00:23:31,520\nThe following morning we went up to the jailoo,\nalso known as the pasture, where they had\n\n415\n00:23:31,520 --> 00:23:37,150\nset up a folk village so visitors could wander\naround and learn about Kyrgyz culture.\n\n416\n00:23:37,150 --> 00:23:41,710\nAfter catching the opening dance, we set out\nto visit the various camps, each showcasing\n\n417\n00:23:41,710 --> 00:24:13,890\na different region.\n\n418\n00:24:13,890 --> 00:24:18,950\nOkay so up next we're heading into a camp\nthat is all about Kyrgyz culture so we're\n\n419\n00:24:18,950 --> 00:24:24,220\ngoing to be seeing some musical instruments,\ntapestries, games and maybe even some of the\n\n420\n00:24:24,220 --> 00:25:21,210\nfood so let's go do that.\n\n421\n00:25:21,210 --> 00:25:25,080\nSo we're seeing lots of food preparation happening\nacross the camps here.\n\n422\n00:25:25,080 --> 00:25:26,080\nYeah, we sure are.\n\n423\n00:25:26,080 --> 00:25:27,710\nWe have locals preparing their own stuff.\n\n424\n00:25:27,710 --> 00:25:30,430\nI think this guy has got a lamb going in the\nback.\n\n425\n00:25:30,430 --> 00:25:32,720\nAnd we had a really nice lunch in the food\ntent.\n\n426\n00:25:32,720 --> 00:25:34,320\nWe had Plov with lamb.\n\n427\n00:25:34,320 --> 00:25:36,010\nBasically it is like kind of rice with lamb.\n\n428\n00:25:36,010 --> 00:25:37,010\nYeah.\n\n429\n00:25:37,010 --> 00:25:42,040\nReally tasty.\n\n430\n00:25:42,040 --> 00:25:47,260\nYum.\n\n431\n00:25:47,260 --> 00:25:52,490\nYum.\n\n432\n00:25:52,490 --> 00:25:56,500\nSo I think that was probably the strangest\ncompetition we've seen so far.\n\n433\n00:25:56,500 --> 00:25:57,500\nTell us about it.\n\n434\n00:25:57,500 --> 00:25:58,500\nPossibly the most painful.\n\n435\n00:25:58,500 --> 00:26:00,200\nSo this guy was basically doing somersaults\non broken glass.\n\n436\n00:26:00,200 --> 00:26:06,350\nHe lied down on top of it and they put like\na kettle ball on his stomach and then a jackhammer\n\n437\n00:26:06,350 --> 00:26:07,350\ncame down on it.\n\n438\n00:26:07,350 --> 00:26:09,670\nLike that's gotta hurt man.\n\n439\n00:26:09,670 --> 00:26:11,140\nThat was random.\n\n440\n00:26:11,140 --> 00:26:15,670\nOkay guys this is day three of the event and\nthis is the one I've wanted to watch the most.\n\n441\n00:26:15,670 --> 00:26:17,570\nThis event is called Kok Boru.\n\n442\n00:26:17,570 --> 00:26:23,210\nYes, so this is a really popular game in Central\nAsia and it is actually the National Sport\n\n443\n00:26:23,210 --> 00:26:24,210\nin Afghanistan.\n\n444\n00:26:24,210 --> 00:26:28,700\nAnd it is basically two teams competing on\nhorses kind of like polo but instead of using\n\n445\n00:26:28,700 --> 00:26:30,940\na ball they're using a goats carcass.\n\n446\n00:26:30,940 --> 00:26:31,940\nYeah.\n\n447\n00:26:31,940 --> 00:26:37,480\nAnd they're tugging at that carcass and we\ncan't wait to show you what it is all about.\n\n448\n00:26:37,480 --> 00:26:41,670\nYes, definitely interesting.\n\n449\n00:26:41,670 --> 00:26:55,130\nAt the end of the match, the winning team\ngets to eat the goat so the animal doesn’t\n\n450\n00:26:55,130 --> 00:26:56,130\ngo to waste.\n\n451\n00:26:56,130 --> 00:27:00,690\nIt was also nice to see that some of the winning\nteams shared their goat with their opponents.\n\n452\n00:27:00,690 --> 00:27:03,690\nThat being said, kok-boru isn’t the only\nhorse game at the event.\n\n453\n00:27:03,690 --> 00:27:08,490\nThere are also horse races for adults and\nchildren alike, as well as a game that closely\n\n454\n00:27:08,490 --> 00:27:12,870\nresembles basketball on horseback, so you\ncan take your pick.\n\n455\n00:27:12,870 --> 00:27:20,630\nAlright, so we're back on the pasture tell\nus the plan for today.\n\n456\n00:27:20,630 --> 00:27:24,780\nBack to the pasture this afternoon and it\nlooks like we've got some cool kind of sporting\n\n457\n00:27:24,780 --> 00:27:25,780\nevents.\n\n458\n00:27:25,780 --> 00:27:29,300\nThere is going to be something with eagles\nand also archery, so we're thrilled to check\n\n459\n00:27:29,300 --> 00:27:42,200\nthose out.\n\n460\n00:27:42,200 --> 00:28:07,790\nHey pup.\n\n461\n00:28:07,790 --> 00:28:08,790\nIt is excited.\n\n462\n00:28:08,790 --> 00:28:12,850\nOh my it is excited.\n\n463\n00:28:12,850 --> 00:28:19,700\nAside from all that, in the sporting complex\nthey had a variety of wrestling events, that\n\n464\n00:28:19,700 --> 00:28:23,120\nwere fascinating to watch.\n\n465\n00:28:23,120 --> 00:28:35,780\nWell sadly it is over.\n\n466\n00:28:35,780 --> 00:28:41,250\nThe World Nomad Games (Всемирные\nигры кочевников) have ended.\n\n467\n00:28:41,250 --> 00:28:45,000\nYeah, it was quite the event though I mean\nwe've been covering it here for several days\n\n468\n00:28:45,000 --> 00:28:46,300\nand it has been awesome.\n\n469\n00:28:46,300 --> 00:28:49,390\nAnd now is the closing ceremony so we're going\nto show you a bit of that.\n\n470\n00:28:49,390 --> 00:28:53,110\nYeah, so there is going to be a concert happening\nright over there.\n\n471\n00:28:53,110 --> 00:29:01,830\nAnd that is going to be the end to the party.\n\n472\n00:29:01,830 --> 00:29:11,470\nSo it is lunchtime here in Bishkek (Бишкек),\nKyrgyzstan (Киргизия) and today we\n\n473\n00:29:11,470 --> 00:29:13,310\nare going to be having a feast.\n\n474\n00:29:13,310 --> 00:29:17,740\nWe are going to be sampling all of the traditional\ndishes that we've been eating over the last\n\n475\n00:29:17,740 --> 00:29:21,160\nthree weeks because that is how long we've\nbeen traveling in the country.\n\n476\n00:29:21,160 --> 00:29:22,160\nSo we're ordering a big spread.\n\n477\n00:29:22,160 --> 00:29:26,510\nThis is probably enough food for like five\nor six people but Sam and I are going to try\n\n478\n00:29:26,510 --> 00:29:30,610\nand eat it all and just showcase what Central\nAsian cuisine is all about.\n\n479\n00:29:30,610 --> 00:29:32,740\nSo we hope you enjoy.\n\n480\n00:29:32,740 --> 00:29:37,250\nSo we've decided to be a little bit adventurous\nwith what we're drinking and we are having\n\n481\n00:29:37,250 --> 00:29:38,250\nkymyz (Кымыз).\n\n482\n00:29:38,250 --> 00:29:39,250\nWe're having kumis (Кымыз).\n\n483\n00:29:39,250 --> 00:29:40,500\nDo you want to tell us what that is?\n\n484\n00:29:40,500 --> 00:29:45,380\nThis is basically considered the national\ndrink here in this country.\n\n485\n00:29:45,380 --> 00:29:52,310\nIn fact, the city of Bishkek was named after\nthe paddle used to churn this and it is basically\n\n486\n00:29:52,310 --> 00:29:53,310\nit is mare's milk.\n\n487\n00:29:53,310 --> 00:29:54,310\nIt is fermented mare's milk.\n\n488\n00:29:54,310 --> 00:29:55,310\nAnd that is all you're having?\n\n489\n00:29:55,310 --> 00:29:56,310\nThat little sip.\n\n490\n00:29:56,310 --> 00:29:59,280\nIt has a slight amount of alcohol.\n\n491\n00:29:59,280 --> 00:30:02,090\nYeah, we're taking it easy here.\n\n492\n00:30:02,090 --> 00:30:03,090\nSo.\n\n493\n00:30:03,090 --> 00:30:04,900\nLet's try it.\n\n494\n00:30:04,900 --> 00:30:08,950\nIt has a very strong smell.\n\n495\n00:30:08,950 --> 00:30:11,520\nOkay.\n\n496\n00:30:11,520 --> 00:30:14,100\nWell?\n\n497\n00:30:14,100 --> 00:30:20,980\nSo imagine like the saltiest milk you've ever\nhad that has also been slightly watered down\n\n498\n00:30:20,980 --> 00:30:22,610\nand tastes a little bit alcoholic.\n\n499\n00:30:22,610 --> 00:30:25,170\nYou can taste a little bit of the alcohol.\n\n500\n00:30:25,170 --> 00:30:27,860\nSo that is exactly what it tastes like.\n\n501\n00:30:27,860 --> 00:30:28,860\nMmmm.\n\n502\n00:30:28,860 --> 00:30:29,860\nMmmmm.\n\n503\n00:30:29,860 --> 00:30:32,020\nAnd we've got a liter of that just to ourselves.\n\n504\n00:30:32,020 --> 00:30:37,920\nThe strange thing is I don't know if Sam managed\nto get some bread crumbs into the milk or\n\n505\n00:30:37,920 --> 00:30:39,860\nif that actually belongs in there.\n\n506\n00:30:39,860 --> 00:30:41,571\nNo, that is just how it is.\n\n507\n00:30:41,571 --> 00:30:42,760\nThat is just how it is with brown chunks.\n\n508\n00:30:42,760 --> 00:30:45,490\nIt has some chunks in there.\n\n509\n00:30:45,490 --> 00:30:50,470\nBrown chunks in the mare's milk.\n\n510\n00:30:50,470 --> 00:30:51,470\nAlright.\n\n511\n00:30:51,470 --> 00:30:52,470\nHahaha.\n\n512\n00:30:52,470 --> 00:30:53,470\nArrghh.\n\n513\n00:30:53,470 --> 00:30:54,470\nBit of an acquired taste?\n\n514\n00:30:54,470 --> 00:30:55,590\nOh man.\n\n515\n00:30:55,590 --> 00:30:57,410\nIt tastes like cheese.\n\n516\n00:30:57,410 --> 00:31:01,490\nLike salty cheese and it is fizzy.\n\n517\n00:31:01,490 --> 00:31:05,410\nThis is the one thing that we're trying for\nthis video that is for you guys.\n\n518\n00:31:05,410 --> 00:31:11,010\nI mean we probably wouldn't order this on\nour own but it is a very important part of\n\n519\n00:31:11,010 --> 00:31:12,020\nthe culture here.\n\n520\n00:31:12,020 --> 00:31:14,290\nAn acquired taste I'd say.\n\n521\n00:31:14,290 --> 00:31:15,290\nYeah.\n\n522\n00:31:15,290 --> 00:31:17,030\nWe'll leave it at that.\n\n523\n00:31:17,030 --> 00:31:18,030\nYeah.\n\n524\n00:31:18,030 --> 00:31:20,040\nWe're starting our meal with some bread.\n\n525\n00:31:20,040 --> 00:31:21,040\nYeah.\n\n526\n00:31:21,040 --> 00:31:23,210\nSo this is like the traditional Kyrgyz flatbread.\n\n527\n00:31:23,210 --> 00:31:28,840\nAnd you can find this basically at every meal\nthat we've had here.\n\n528\n00:31:28,840 --> 00:31:31,280\nBread is like a very important part of the\nmeals.\n\n529\n00:31:31,280 --> 00:31:37,050\nAnd especially when we were staying in the\nyurts we were eating this a lot.\n\n530\n00:31:37,050 --> 00:31:38,620\nSo let's just dip it in here.\n\n531\n00:31:38,620 --> 00:31:39,780\nA bit of here.\n\n532\n00:31:39,780 --> 00:31:42,450\nIt looks like sour cream.\n\n533\n00:31:42,450 --> 00:31:43,450\nYeah.\n\n534\n00:31:43,450 --> 00:31:44,450\nMmmmm.\n\n535\n00:31:44,450 --> 00:31:45,980\nYeah, it comes like a creamy butter actually.\n\n536\n00:31:45,980 --> 00:31:48,510\nIt is a little bit sour but not too much.\n\n537\n00:31:48,510 --> 00:31:49,510\nMmmm.\n\n538\n00:31:49,510 --> 00:31:50,670\nAnd that bread is really good.\n\n539\n00:31:50,670 --> 00:31:52,870\nYou can tell it is homemade and fresh.\n\n540\n00:31:52,870 --> 00:31:55,840\nAside from the flatbread we also ordered Samsa.\n\n541\n00:31:55,840 --> 00:31:57,810\nSo I'm just going to break that open.\n\n542\n00:31:57,810 --> 00:31:59,380\nAnd our Manti (манты) is coming.\n\n543\n00:31:59,380 --> 00:32:00,880\nLook at this.\n\n544\n00:32:00,880 --> 00:32:01,880\nOh wow.\n\n545\n00:32:01,880 --> 00:32:03,370\nLook at that.\n\n546\n00:32:03,370 --> 00:32:05,340\nIt kind of reminds of an empanada.\n\n547\n00:32:05,340 --> 00:32:13,000\nSo you've got like a bread exterior and it\nis filled with meat and chopped onions.\n\n548\n00:32:13,000 --> 00:32:17,160\nOh, it looks good.\n\n549\n00:32:17,160 --> 00:32:18,160\nIt is nice.\n\n550\n00:32:18,160 --> 00:32:19,160\nHow does it taste?\n\n551\n00:32:19,160 --> 00:32:20,160\nIt is really savory and peppery.\n\n552\n00:32:20,160 --> 00:32:21,160\nLots of ground pepper in there.\n\n553\n00:32:21,160 --> 00:32:23,670\nSo this is actually a snack that you pick\nup at a truck stop.\n\n554\n00:32:23,670 --> 00:32:27,290\nIt is really popular and it is super cheap\nas well and really filling.\n\n555\n00:32:27,290 --> 00:32:29,320\nYou can also get vegetarian ones.\n\n556\n00:32:29,320 --> 00:32:31,570\nI had one that was filled with potatoes.\n\n557\n00:32:31,570 --> 00:32:34,421\nNext up we got a plate full of manti (манты).\n\n558\n00:32:34,421 --> 00:32:36,640\nIt is manti (манты) time.\n\n559\n00:32:36,640 --> 00:32:41,460\nAnd of all of the Kyrgyz food that basically\nwe've had over the last three weeks this is\n\n560\n00:32:41,460 --> 00:32:42,580\none of my absolute favorites.\n\n561\n00:32:42,580 --> 00:32:44,440\nIt is basically like a steamed dumpling.\n\n562\n00:32:44,440 --> 00:32:48,130\nIf we take a look down here I'm going to dissect\nit here for you.\n\n563\n00:32:48,130 --> 00:32:51,890\nSo this one, we ended up getting pumpkin,\nso I don't know if you can see the orange\n\n564\n00:32:51,890 --> 00:32:52,890\nin here.\n\n565\n00:32:52,890 --> 00:32:53,890\nOh, look at that.\n\n566\n00:32:53,890 --> 00:32:55,630\nYou can see the pumpkin puree in there.\n\n567\n00:32:55,630 --> 00:32:56,630\nWell more liked diced pumpkin.\n\n568\n00:32:56,630 --> 00:32:57,630\nMore like diced pumpkin.\n\n569\n00:32:57,630 --> 00:32:58,630\nThat is true.\n\n570\n00:32:58,630 --> 00:33:03,370\nSo you can get, of course you can get a pumpkin\nbut you can also get all kinds of different\n\n571\n00:33:03,370 --> 00:33:04,370\nones.\n\n572\n00:33:04,370 --> 00:33:06,190\nLike a lot of the ones that are most popular\nare actually with meat.\n\n573\n00:33:06,190 --> 00:33:09,530\nYeah, so there is beef, lamb and you can also\nget potato.\n\n574\n00:33:09,530 --> 00:33:13,000\nYeah, so whatever you want to get it is available.\n\n575\n00:33:13,000 --> 00:33:15,150\nAlright, so let's try this.\n\n576\n00:33:15,150 --> 00:33:16,150\nMmmmm.\n\n577\n00:33:16,150 --> 00:33:17,840\nOh my.\n\n578\n00:33:17,840 --> 00:33:22,170\nI'm going in for a second bite.\n\n579\n00:33:22,170 --> 00:33:23,320\nMmmmm.\n\n580\n00:33:23,320 --> 00:33:26,830\nOh, it is just delicious.\n\n581\n00:33:26,830 --> 00:33:28,530\nSuch good dumplings.\n\n582\n00:33:28,530 --> 00:33:30,620\nLike, wow.\n\n583\n00:33:30,620 --> 00:33:35,360\nWe were just in Korea not too long ago eating\nMandu which was a Korean dumplings and so\n\n584\n00:33:35,360 --> 00:33:37,240\nthis is a perfect fit for me.\n\n585\n00:33:37,240 --> 00:33:39,440\nTransitioning from there to here.\n\n586\n00:33:39,440 --> 00:33:44,330\nSo I am now moving on to the Lagman (лагман)\nand this is a noodle dish.\n\n587\n00:33:44,330 --> 00:33:48,290\nSometimes you can get it as a soup but I opted\nfor the fried variety.\n\n588\n00:33:48,290 --> 00:33:49,780\nI like the fried one the best.\n\n589\n00:33:49,780 --> 00:33:50,780\nI know.\n\n590\n00:33:50,780 --> 00:33:51,780\nThis one is really good.\n\n591\n00:33:51,780 --> 00:33:57,570\nSo it comes with chopped onions and peppers\nand we've got some chives and meat.\n\n592\n00:33:57,570 --> 00:34:02,020\nIt is a little bit of everything.\n\n593\n00:34:02,020 --> 00:34:04,050\nThis is one of your favorite dishes isn't\nit?\n\n594\n00:34:04,050 --> 00:34:05,050\nMmmm.\n\n595\n00:34:05,050 --> 00:34:06,160\nOne of your favorite Kyrgyz dishes.\n\n596\n00:34:06,160 --> 00:34:08,399\nYeah, and apparently it has Chinese roots.\n\n597\n00:34:08,399 --> 00:34:09,500\nChinese origins.\n\n598\n00:34:09,500 --> 00:34:13,009\nSo it kind of reminds me a little bit of a\nstir fry.\n\n599\n00:34:13,009 --> 00:34:14,799\nIt is really good.\n\n600\n00:34:14,799 --> 00:34:17,159\nAnd the beef is so tender oh my gosh.\n\n601\n00:34:17,159 --> 00:34:18,869\nThat was good.\n\n602\n00:34:18,869 --> 00:34:25,869\nWow, it looks like there is a lot of cut up\nscallions (green onion) too.\n\n603\n00:34:25,869 --> 00:34:27,779\nAnd the food keeps on coming.\n\n604\n00:34:27,779 --> 00:34:28,960\nIt sure does.\n\n605\n00:34:28,960 --> 00:34:33,480\nNext up we're basically trying the fried-rice\nso if you look down here we have the Plov\n\n606\n00:34:33,480 --> 00:34:34,480\n(плов).\n\n607\n00:34:34,480 --> 00:34:35,480\nPlov or Pilaf.\n\n608\n00:34:35,480 --> 00:34:36,480\nPilaf (плов) too.\n\n609\n00:34:36,480 --> 00:34:37,480\nIt is called both here.\n\n610\n00:34:37,480 --> 00:34:42,349\nAnd it comes typically with meat so you see\nsome meat here and you also see peppers.\n\n611\n00:34:42,349 --> 00:34:43,349\nIt has onions.\n\n612\n00:34:43,349 --> 00:34:44,349\nIt has carrot.\n\n613\n00:34:44,349 --> 00:34:45,609\nIt has different kinds of seasonings.\n\n614\n00:34:45,609 --> 00:34:46,609\nDill.\n\n615\n00:34:46,609 --> 00:34:47,609\nIt smells nice.\n\n616\n00:34:47,609 --> 00:34:53,710\nYeah, and it is prepared in a massive cast\niron cauldron and what was really cool is\n\n617\n00:34:53,710 --> 00:34:59,619\nwhen we were covering the World Nomad Games,\njust behind these like tent type of restaurants\n\n618\n00:34:59,619 --> 00:35:00,890\nyou could see it being prepared.\n\n619\n00:35:00,890 --> 00:35:03,049\nAnd it was just like this massive cauldron.\n\n620\n00:35:03,049 --> 00:35:04,930\nIt was really cool.\n\n621\n00:35:04,930 --> 00:35:07,720\nIt is a really popular dish.\n\n622\n00:35:07,720 --> 00:35:08,720\nWe ate a lot.\n\n623\n00:35:08,720 --> 00:35:09,720\nReally popular dish.\n\n624\n00:35:09,720 --> 00:35:10,720\nWe really have.\n\n625\n00:35:10,720 --> 00:35:11,720\nMmmmm.\n\n626\n00:35:11,720 --> 00:35:17,569\nYeah, that is really good.\n\n627\n00:35:17,569 --> 00:35:21,130\nIt is savory but it is also a little bit juicy\nwith the different peppers.\n\n628\n00:35:21,130 --> 00:35:23,970\nSo, a really nice taste.\n\n629\n00:35:23,970 --> 00:35:26,990\nWe had nearly forgotten about the Shashlik\n(шашлы́к) with all of the food at the\n\n630\n00:35:26,990 --> 00:35:29,200\ntable but is has finally arrived.\n\n631\n00:35:29,200 --> 00:35:33,329\nAnd that is kind of embarrassing because really\nthis is the star of the meal.\n\n632\n00:35:33,329 --> 00:35:35,119\nThis is what I've been looking forward to\nthe most.\n\n633\n00:35:35,119 --> 00:35:38,369\nSo this is your classic skewered meat.\n\n634\n00:35:38,369 --> 00:35:41,700\nThis is like super popular in Kyrgyzstan.\n\n635\n00:35:41,700 --> 00:35:45,789\nYou can find actually restaurants that specialize\nin it.\n\n636\n00:35:45,789 --> 00:35:50,410\nAnd you're classic shashlyk (шашлы́к)\nrestaurant you're going to find like a small\n\n637\n00:35:50,410 --> 00:35:55,740\nlittle restaurant outside and you'll see a\nguy out on a grill just whipping up a whole\n\n638\n00:35:55,740 --> 00:35:56,740\nbunch of these.\n\n639\n00:35:56,740 --> 00:35:57,880\nYeah, like it also a popular street snack.\n\n640\n00:35:57,880 --> 00:35:59,240\nYou can buy it on the street.\n\n641\n00:35:59,240 --> 00:36:00,240\nYep.\n\n642\n00:36:00,240 --> 00:36:03,069\nAnd typically it is lamb but we have ordered\nbeef.\n\n643\n00:36:03,069 --> 00:36:06,250\nWe decided to mix it up and go with beef but\nthe lamb one is delicious.\n\n644\n00:36:06,250 --> 00:36:08,859\nWe tried the lamb last time and it was.\n\n645\n00:36:08,859 --> 00:36:10,720\nI'd probably recommend going with that one.\n\n646\n00:36:10,720 --> 00:36:13,990\nSo here is the beef one anyways.\n\n647\n00:36:13,990 --> 00:36:16,150\nMmmmm.\n\n648\n00:36:16,150 --> 00:36:17,960\nAre you getting those smoky flavors?\n\n649\n00:36:17,960 --> 00:36:18,960\nSo smokey.\n\n650\n00:36:18,960 --> 00:36:22,569\nIt has got a lot of flavors, a lot of salt.\n\n651\n00:36:22,569 --> 00:36:25,599\nIt is a really juicy meat.\n\n652\n00:36:25,599 --> 00:36:29,130\nAnd it reminds me a lot of anticuchos in Peru.\n\n653\n00:36:29,130 --> 00:36:30,130\nYeah.\n\n654\n00:36:30,130 --> 00:36:34,160\nSo if you've tried that in Peru then you have\nan idea of what this tastes like.\n\n655\n00:36:34,160 --> 00:36:38,599\nWell, except anticuchos are organs and this\nis actually a really nice cut of meat.\n\n656\n00:36:38,599 --> 00:36:39,599\nThat is true.\n\n657\n00:36:39,599 --> 00:36:41,299\nBut the taste both of them is awesome.\n\n658\n00:36:41,299 --> 00:36:42,299\nYeah.\n\n659\n00:36:42,299 --> 00:36:46,809\nAnd we also got a pot of tea since we weren't\nhuge fans of the mare's milk.\n\n660\n00:36:46,809 --> 00:36:51,330\nWe figured we needed something to wash all\nof the food down.\n\n661\n00:36:51,330 --> 00:36:56,920\nUm but yeah typically at the table the youngest\nperson is in charge or pouring tea for everyone.\n\n662\n00:36:56,920 --> 00:37:01,849\nSo if you're having like a big family meal\nor you're out with friends that responsibility\n\n663\n00:37:01,849 --> 00:37:04,230\ncould fall on you depending on your age.\n\n664\n00:37:04,230 --> 00:37:08,700\nAnd also while we were doing the yurt stays\nwe realized that tea plays a huge role in\n\n665\n00:37:08,700 --> 00:37:09,890\nhospitality here.\n\n666\n00:37:09,890 --> 00:37:14,880\nSo when you're a guest one of the first things\nthey do is like offer you tea and they keep\n\n667\n00:37:14,880 --> 00:37:17,550\nfilling up your cup until you are about to\nburst.\n\n668\n00:37:17,550 --> 00:37:21,360\nIt is literally the first thing and the second\nyou're done your cup.\n\n669\n00:37:21,360 --> 00:37:23,260\nLike they are ready to refill, right away.\n\n670\n00:37:23,260 --> 00:37:25,570\nThe host is on top of it.\n\n671\n00:37:25,570 --> 00:37:26,750\nOn top of it.\n\n672\n00:37:26,750 --> 00:37:28,839\nYour teacup is filled up.\n\n673\n00:37:28,839 --> 00:37:29,839\nHahaha.\n\n674\n00:37:29,839 --> 00:37:30,849\nSo how is the tea?\n\n675\n00:37:30,849 --> 00:37:31,849\nIt is good.\n\n676\n00:37:31,849 --> 00:37:32,970\nIt is green tea.\n\n677\n00:37:32,970 --> 00:37:39,079\nSo typically you get black tea when you're\nin a yurt but we went for green.\n\n678\n00:37:39,079 --> 00:37:41,160\nSo we're almost done the meal.\n\n679\n00:37:41,160 --> 00:37:42,269\nAny particular favorites?\n\n680\n00:37:42,269 --> 00:37:43,269\nSo stuffed.\n\n681\n00:37:43,269 --> 00:37:44,650\nUm, the shashlik (шашлы́к) was amazing.\n\n682\n00:37:44,650 --> 00:37:46,770\nThat was so so good.\n\n683\n00:37:46,770 --> 00:37:52,970\nIt was so juicy and they don't really put\na lot of spices on the beef but it just has\n\n684\n00:37:52,970 --> 00:37:55,299\nlike that natural flavor so that was really\nnice.\n\n685\n00:37:55,299 --> 00:37:57,329\nIt was smokey, tender flavor.\n\n686\n00:37:57,329 --> 00:37:58,329\nLove that.\n\n687\n00:37:58,329 --> 00:37:59,359\nIt was good.\n\n688\n00:37:59,359 --> 00:38:00,690\nAnd also the rice.\n\n689\n00:38:00,690 --> 00:38:03,269\nI'm usually not a very big fan of rice but\nit was really good.\n\n690\n00:38:03,269 --> 00:38:06,230\nIt was like wild brown rice so that was really\ntasty.\n\n691\n00:38:06,230 --> 00:38:08,349\nYeah, those are two of my favorites as well.\n\n692\n00:38:08,349 --> 00:38:12,039\nAnd I'm going to add that I really like the\nmanti (манты).\n\n693\n00:38:12,039 --> 00:38:13,230\nThe pumpkin dumplings.\n\n694\n00:38:13,230 --> 00:38:14,230\nOf course.\n\n695\n00:38:14,230 --> 00:38:15,230\nDumplings.\n\n696\n00:38:15,230 --> 00:38:16,980\nSo that wraps up our feast of feasts.\n\n697\n00:38:16,980 --> 00:38:20,450\nIt was an amazing like traditional Kyrgyz\nmeal.\n\n698\n00:38:20,450 --> 00:38:24,110\nWe ordered so much food that we're actually\ntaking a lot of it home.\n\n699\n00:38:24,110 --> 00:38:29,579\nThis is probably enough either for three or\nfour people and in terms of the price it came\n\n700\n00:38:29,579 --> 00:38:33,740\nto one thousand two hundred Som which right\nnow is seventeen US dollars.\n\n701\n00:38:33,740 --> 00:38:34,829\nSo that was incredible value.\n\n702\n00:38:34,829 --> 00:38:39,810\nI mean we got three different kinds of drinks,\nwe got tea, we got a liter of Pepsi, we got\n\n703\n00:38:39,810 --> 00:38:44,849\na liter of mare's milk plus all of that food\nthat we showed you including the bread, the\n\n704\n00:38:44,849 --> 00:38:47,119\ndumplings, the meat, the rice, the noodles.\n\n705\n00:38:47,119 --> 00:38:51,910\nSo you can come here and have an epic feast\nand it is not going to cost you a fortune.\n\n706\n00:38:51,910 --> 00:38:53,900\nGood morning from Kyrgyzstan (Кыргызстан).\n\n707\n00:38:53,900 --> 00:38:58,580\nIt is time for a day trip because we've been\nspending a lot of time at the World Nomad\n\n708\n00:38:58,580 --> 00:39:02,520\nGames and it is time to get out and get to\nknow the country a little bit.\n\n709\n00:39:02,520 --> 00:39:04,779\nSo we're taking a day trip to Karakol (Каракол).\n\n710\n00:39:04,779 --> 00:39:07,300\nWe're going to be doing some hiking, visiting\nwaterfalls.\n\n711\n00:39:07,300 --> 00:39:09,040\nYeah, it is going to be really cool.\n\n712\n00:39:09,040 --> 00:39:12,810\nI mean we've seen quite a bit of the country\nbut we haven't been to that area yet so we're\n\n713\n00:39:12,810 --> 00:39:17,220\nreally excited about it.\n\n714\n00:39:17,220 --> 00:39:20,740\nLet's go.\n\n715\n00:39:20,740 --> 00:39:26,490\nOkay, so we have been driving for about two\nhours and we've almost made it to Karakol\n\n716\n00:39:26,490 --> 00:39:27,490\n(Каракол).\n\n717\n00:39:27,490 --> 00:39:30,700\nRight now we're in the outskirts and we're\nstopping at the Nikolay Mikhailovich Przhevalsky\n\n718\n00:39:30,700 --> 00:39:35,319\nmuseum and basically this was a guy who wanted\nto be a traveler.\n\n719\n00:39:35,319 --> 00:39:37,319\nSo I can relate to him.\n\n720\n00:39:37,319 --> 00:39:42,090\nUm, he was from Russia but at the time Russian\ndidn't have the permission to just you know\n\n721\n00:39:42,090 --> 00:39:45,160\ngo off and wander around on their own.\n\n722\n00:39:45,160 --> 00:39:50,839\nSo this guy decided to join the military and\nhe proposed to be the first person to explore\n\n723\n00:39:50,839 --> 00:39:57,180\nCentral Asia and reach Tibet and his proposal\nwas approved so he was funded by Russia and\n\n724\n00:39:57,180 --> 00:40:11,710\ntoday there is a museum dedicated to his work.\n\n725\n00:40:11,710 --> 00:40:16,059\nAfter a short visit to the museum, we then\ncontinued on our drive towards Karakol (Каракол),\n\n726\n00:40:16,059 --> 00:40:19,400\nwhere our first stop was the Dungan Mosque.\n\n727\n00:40:19,400 --> 00:40:23,099\nSo in order to visit the Mosque you don't\njust wear a scarf.\n\n728\n00:40:23,099 --> 00:40:25,420\nYou need a full cloak.\n\n729\n00:40:25,420 --> 00:40:29,950\nThis will be interesting.\n\n730\n00:40:29,950 --> 00:40:31,079\nAlright.\n\n731\n00:40:31,079 --> 00:40:35,609\nLet's put this on.\n\n732\n00:40:35,609 --> 00:40:36,740\nFancy.\n\n733\n00:40:36,740 --> 00:40:41,269\nIt is like velvet.\n\n734\n00:40:41,269 --> 00:40:44,670\nThere we go.\n\n735\n00:40:44,670 --> 00:40:46,930\nI'm ready.\n\n736\n00:40:46,930 --> 00:40:49,200\nWow, cute.\n\n737\n00:40:49,200 --> 00:40:53,850\nThe mosque gets its name from the Dungan people\nwho are Muslim, but of Chinese origin.\n\n738\n00:40:53,850 --> 00:40:58,089\nThe building is quite unique because you can\nsee the two cultures colliding; it contains\n\n739\n00:40:58,089 --> 00:41:04,740\nelements of a traditional mosque, but at first\nglance it looks more like a Buddhist temple.\n\n740\n00:41:04,740 --> 00:41:11,249\nSo now we're visiting an Orthodox Church and\nthat was really close to the mosque so let's\n\n741\n00:41:11,249 --> 00:41:14,390\ngo check it out.\n\n742\n00:41:14,390 --> 00:41:19,740\nLet's go.\n\n743\n00:41:19,740 --> 00:41:24,269\nWe then went to the Holy Trinity Cathedral,\nwhich is in the centre of Karakol (Каракол).\n\n744\n00:41:24,269 --> 00:41:28,519\nJust remember, girls need to wear a head covering\nand boys must take off their hats in order\n\n745\n00:41:28,519 --> 00:41:36,309\nto go inside.\n\n746\n00:41:36,309 --> 00:41:39,259\nFrom there we continued to the Karakol Market\nin search of food.\n\n747\n00:41:39,259 --> 00:41:44,200\nIf there’s one dish the town is known for\nit’s Ashlyan Fu, a cold noodle soup with\n\n748\n00:41:44,200 --> 00:41:45,490\nspices and jellies.\n\n749\n00:41:45,490 --> 00:41:49,589\nThere’s a whole alley in the market that\nspecializes in this dish; so be sure to try\n\n750\n00:41:49,589 --> 00:41:51,420\nit.\n\n751\n00:41:51,420 --> 00:41:59,210\nAlright so we've had a pretty busy morning\nof sightseeing.\n\n752\n00:41:59,210 --> 00:42:00,849\nNow it is time for food.\n\n753\n00:42:00,849 --> 00:42:04,080\nYeah, we've worked up a pretty big appetite\nand the coolest thing is we're going to go\n\n754\n00:42:04,080 --> 00:42:08,569\neat inside of yurt.\n\n755\n00:42:08,569 --> 00:42:16,200\nA yurt.\n\n756\n00:42:16,200 --> 00:42:20,980\nFor lunch we had Dumlyama: a dish with potatoes,\ncabbage, onions, peppers, and meat.\n\n757\n00:42:20,980 --> 00:42:30,029\nWe also had boorsok: which are little pieces\nof fried dough that go really nice with jam.\n\n758\n00:42:30,029 --> 00:42:38,799\nSo we've stopped off at this kind of cool\nscenic area that is called Jeti-Ögüz and\n\n759\n00:42:38,799 --> 00:42:41,150\nnearby there is apparently some fantastic\nhiking.\n\n760\n00:42:41,150 --> 00:42:46,510\nYeah, and the name translates to seven bulls\nso I don't know do you see any bulls over\n\n761\n00:42:46,510 --> 00:42:47,510\nthere?\n\n762\n00:42:47,510 --> 00:42:48,510\nYou know I see in the rock formations.\n\n763\n00:42:48,510 --> 00:42:50,910\nI think I see more than seven things.\n\n764\n00:42:50,910 --> 00:42:57,599\nWe had really been looking forward to hiking\nalong here, but unfortunately, this is the\n\n765\n00:42:57,599 --> 00:43:00,130\npart of the tour where we ran out of time.\n\n766\n00:43:00,130 --> 00:43:04,089\nThis also means we didn’t get to see the\nwaterfalls we had heard about, so if you do\n\n767\n00:43:04,089 --> 00:43:07,839\ndecide to visit Karakol (قاراقول),\ndon’t do it as a quick day trip like we\n\n768\n00:43:07,839 --> 00:43:10,740\ndid!\n\n769\n00:43:10,740 --> 00:43:20,520\nAlright, so we are back in our hotel and that\nwas a pretty busy day I have to admit.\n\n770\n00:43:20,520 --> 00:43:25,880\nUm, the distances are quite long so we spent\na lot of time in the car and we did get to\n\n771\n00:43:25,880 --> 00:43:30,109\nsee some cool places but we didn't spend as\nmuch time as we would have liked.\n\n772\n00:43:30,109 --> 00:43:33,890\nYeah, I think it is the kind of place where\nyou want to give it a few days so you can\n\n773\n00:43:33,890 --> 00:43:38,950\nsee the surrounding areas and also that town\nis really known for hiking so if you're in\n\n774\n00:43:38,950 --> 00:43:42,529\nto outdoorsy stuff go there and explore it\nproperly.\n\n775\n00:43:42,529 --> 00:43:46,109\nYeah, maybe spend like two or three days in\nKarakol (Каракол) see the surroundings,\n\n776\n00:43:46,109 --> 00:43:49,039\nhike, trek and yeah really explore it.\n\n777\n00:43:49,039 --> 00:43:50,779\nThat would be our suggestion.\n\n778\n00:43:50,779 --> 00:43:51,789\nYep.\n\n779\n00:43:51,789 --> 00:43:52,809\nTata.\n\n780\n00:43:52,809 --> 00:43:53,880\nWell good morning.\n\n781\n00:43:53,880 --> 00:43:59,130\nIt is Saturday here in Bishkek (Бишкéк)\nand it is our last day in the city so we figured\n\n782\n00:43:59,130 --> 00:44:02,650\nwhy not get out of the city get close to nature.\n\n783\n00:44:02,650 --> 00:44:04,880\nSo we're going to be doing some hiking.\n\n784\n00:44:04,880 --> 00:44:06,059\nYeah, it is basically a day trip.\n\n785\n00:44:06,059 --> 00:44:07,059\nWe're joining like a hiking group.\n\n786\n00:44:07,059 --> 00:44:08,369\nYeah, the Trekking Union.\n\n787\n00:44:08,369 --> 00:44:12,890\nYeah, they go every week and we're just going\nto be doing like I think it is a pretty leisurely\n\n788\n00:44:12,890 --> 00:44:14,539\nhike but it is going to be really scenic.\n\n789\n00:44:14,539 --> 00:44:15,539\nI really hope so.\n\n790\n00:44:15,539 --> 00:44:16,539\nFingers crossed.\n\n791\n00:44:16,539 --> 00:44:19,349\nSo ending off here in Kyrgyzstan (Кыргызстан)\non a high note hopefully.\n\n792\n00:44:19,349 --> 00:44:20,349\nLet's go.\n\n793\n00:44:20,349 --> 00:44:22,130\nIt is go time.\n\n794\n00:44:22,130 --> 00:44:23,799\nWe have arrived at the starting point.\n\n795\n00:44:23,799 --> 00:44:25,809\nToday we're hiking Issyk-Ata Gorge.\n\n796\n00:44:25,809 --> 00:44:28,130\nAnd now get this.\n\n797\n00:44:28,130 --> 00:44:31,540\nWe signed up for what we thought was a thirteen\nkilometer hike.\n\n798\n00:44:31,540 --> 00:44:34,869\nThey've just told us it is twenty five and\nwe're going to be out all day.\n\n799\n00:44:34,869 --> 00:44:37,380\nSo I feel like this is a bit extreme.\n\n800\n00:44:37,380 --> 00:44:38,380\nWe're not that fit.\n\n801\n00:44:38,380 --> 00:44:41,640\nWe're not that prepared so it'll be interesting\nthat is for sure.\n\n802\n00:44:41,640 --> 00:44:44,340\nI hope we have enough water.\n\n803\n00:44:44,340 --> 00:44:48,580\nStatus update.\n\n804\n00:44:48,580 --> 00:44:52,810\nStatus update.\n\n805\n00:44:52,810 --> 00:45:05,440\nWe've been hiking for like twenty minutes\nand it is getting really steep and we've lost\n\n806\n00:45:05,440 --> 00:45:14,289\nour group because we're too slow apparently.\n\n807\n00:45:14,289 --> 00:45:20,140\nSo two funny things.\n\n808\n00:45:20,140 --> 00:45:26,230\nWe had to sign a waiver in order to join this\ntrek and there were two particular points\n\n809\n00:45:26,230 --> 00:45:28,349\nthat kind of jumped out at us.\n\n810\n00:45:28,349 --> 00:45:34,069\nFirst, we had to agree that we wouldn't run\naway during the hike but it is like.\n\n811\n00:45:34,069 --> 00:45:36,059\nYou know how much we like to do that so.\n\n812\n00:45:36,059 --> 00:45:40,069\nThat was almost a sticking point.\n\n813\n00:45:40,069 --> 00:45:41,759\nWhere are we going to run?\n\n814\n00:45:41,759 --> 00:45:45,410\nAnd number two we had to promise we wouldn't\ndrink alcohol.\n\n815\n00:45:45,410 --> 00:45:46,410\nHaha.\n\n816\n00:45:46,410 --> 00:45:50,049\nBut again alcohol on a twenty five kilometer\nhike.\n\n817\n00:45:50,049 --> 00:45:54,579\nI feel like that is just asking for trouble\nand we barely have enough water so.\n\n818\n00:45:54,579 --> 00:45:57,119\nIn other words we have to dump out the moonshine\nthat is in my backpack, right?\n\n819\n00:45:57,119 --> 00:45:58,119\nHa.\n\n820\n00:45:58,119 --> 00:46:12,450\nTime for a status update.\n\n821\n00:46:12,450 --> 00:46:16,560\nSo we've been hiking for a while and the weather\nreally changed on us quickly.\n\n822\n00:46:16,560 --> 00:46:22,160\nIt started raining, the winds started coming\nand this is a really fast hiking group so\n\n823\n00:46:22,160 --> 00:46:25,769\nwe've really had to pick up the pace so we\nhaven't had many updates but we're taking\n\n824\n00:46:25,769 --> 00:46:34,109\na little break here and the group is way ahead\nof us but we don't care at this point.\n\n825\n00:46:34,109 --> 00:46:52,990\nSo as far as hiking in Kyrgyzstan is concerned\nit is amazing.\n\n826\n00:46:52,990 --> 00:46:55,390\nIt is like world class.\n\n827\n00:46:55,390 --> 00:47:01,480\nYou have all of this rugged scenery and there\nis not a lot of people hiking here so it is\n\n828\n00:47:01,480 --> 00:47:13,619\nan amazing opportunity for anyone who is looking\nfor kind of an off-the-beaten-path type of\n\n829\n00:47:13,619 --> 00:47:15,759\ndestination.\n\n830\n00:47:15,759 --> 00:47:25,660\nSo we're actually going to start heading back\nnow for two reasons.\n\n831\n00:47:25,660 --> 00:47:29,829\nFirst of all the weather is changing rapidly\nand it looks like it is going to start raining.\n\n832\n00:47:29,829 --> 00:47:31,430\nYeah, and we've also lost our group.\n\n833\n00:47:31,430 --> 00:47:32,560\nYeah, they disappeared.\n\n834\n00:47:32,560 --> 00:47:39,920\nWe were a little bit slow-pokey because we\nwere taking photos and we just got left behind\n\n835\n00:47:39,920 --> 00:47:44,950\nand now it is time for us I think we need\nto head back so yeah there is a few other\n\n836\n00:47:44,950 --> 00:47:45,950\nstraddlers.\n\n837\n00:47:45,950 --> 00:47:48,849\nLike four of us who are slowly making our\nway back to the van trying to retrace our\n\n838\n00:47:48,849 --> 00:47:49,849\nsteps.\n\n839\n00:47:49,849 --> 00:47:50,849\nSo I think that is it for today's outing.\n\n840\n00:47:50,849 --> 00:47:52,220\nOverall, a really good day of hiking.\n\n841\n00:47:52,220 --> 00:47:53,220\nTata.\n\n842\n00:47:53,220 --> 00:48:04,579\nSo it is \n\n843\n00:48:04,579 --> 00:48:06,960\ntime for another apartment tour.\n\n844\n00:48:06,960 --> 00:48:09,630\nRight now we're in Bishkek, Kyrgyzstan.\n\n845\n00:48:09,630 --> 00:48:14,239\nWe've been traveling around the country for\nthree weeks and we've spent ten of those days\n\n846\n00:48:14,239 --> 00:48:16,079\nhere in the capital.\n\n847\n00:48:16,079 --> 00:48:20,489\nYes, and this happens to be our favorite spot\nout of the two or three different places we've\n\n848\n00:48:20,489 --> 00:48:21,489\nstayed in the city.\n\n849\n00:48:21,489 --> 00:48:23,250\nSo we're going to show you around.\n\n850\n00:48:23,250 --> 00:48:24,900\nLet's go.\n\n851\n00:48:24,900 --> 00:48:30,190\nSo getting in here is like going into Fort\nKnox.\n\n852\n00:48:30,190 --> 00:48:38,329\nSo much security but we feel really safe even\nwith all of these keys and special magnets.\n\n853\n00:48:38,329 --> 00:48:40,660\nHahaha.\n\n854\n00:48:40,660 --> 00:48:45,310\nLet's go.\n\n855\n00:48:45,310 --> 00:48:47,640\nBeep.\n\n856\n00:48:47,640 --> 00:48:49,960\nBeep.\n\n857\n00:48:49,960 --> 00:48:54,619\nKey sounds.\n\n858\n00:48:54,619 --> 00:48:58,579\nBut before we give you the apartment tour\nwe need to have breakfast and they make a\n\n859\n00:48:58,579 --> 00:49:00,539\ndelicious breakfast over here.\n\n860\n00:49:00,539 --> 00:49:03,499\nYeah, we've been having basically a feast\nevery morning.\n\n861\n00:49:03,499 --> 00:49:04,499\nUh-huh.\n\n862\n00:49:04,499 --> 00:49:06,499\nAnd today they switched it up a little bit\nwhich is cool.\n\n863\n00:49:06,499 --> 00:49:12,160\nWe've been having omelets previously and kind\nof rolled up crepes with jam but if you take\n\n864\n00:49:12,160 --> 00:49:18,569\na look down here you can see we've got fried\neggs, it looks like we have some ham, tomatoes,\n\n865\n00:49:18,569 --> 00:49:23,930\ncucumber and then we have a different style\nof pancake here and it looks like little dollops\n\n866\n00:49:23,930 --> 00:49:24,930\nof jam.\n\n867\n00:49:24,930 --> 00:49:27,779\nWe have toast, we have orange juice.\n\n868\n00:49:27,779 --> 00:49:28,779\nJuice.\n\n869\n00:49:28,779 --> 00:49:29,779\nAnd coffee.\n\n870\n00:49:29,779 --> 00:49:31,289\nIs it coffee or tea?\n\n871\n00:49:31,289 --> 00:49:32,289\nIt is coffee.\n\n872\n00:49:32,289 --> 00:49:33,460\nOh, it is coffee.\n\n873\n00:49:33,460 --> 00:49:35,400\nAgain they switched it up.\n\n874\n00:49:35,400 --> 00:49:36,400\nOooh.\n\n875\n00:49:36,400 --> 00:49:38,000\nBut yeah that is a lot of food for two people.\n\n876\n00:49:38,000 --> 00:49:39,499\nLook at the table.\n\n877\n00:49:39,499 --> 00:49:44,900\nAnd the cool thing about this type of place\nis that you kind of you get comforts of an\n\n878\n00:49:44,900 --> 00:49:50,783\napartment but we're getting a little bit of\nthe service of a hotel.\n\n879\n00:49:50,783 --> 00:49:52,049\nLike having breakfast prepared for us in the\nmorning.\n\n880\n00:49:52,049 --> 00:49:53,670\nThe best of both worlds.\n\n881\n00:49:53,670 --> 00:49:55,230\nIt really is.\n\n882\n00:49:55,230 --> 00:49:56,789\nIt really is.\n\n883\n00:49:56,789 --> 00:49:58,869\nAlright, let's dig in.\n\n884\n00:49:58,869 --> 00:50:06,009\nOkay, grabbing some egg and a bit of ham.\n\n885\n00:50:06,009 --> 00:50:10,489\nIt is tasty.\n\n886\n00:50:10,489 --> 00:50:13,970\nSo now that we've had our breakfast it is\ntime for the grand tour so we're going to\n\n887\n00:50:13,970 --> 00:50:16,420\nshow you around our one bedroom apartment.\n\n888\n00:50:16,420 --> 00:50:18,339\nSo come in.\n\n889\n00:50:18,339 --> 00:50:22,900\nThis is like I guess our little lobby area.\n\n890\n00:50:22,900 --> 00:50:24,289\nDo you have a lobby area in an apartment.\n\n891\n00:50:24,289 --> 00:50:26,470\nIt is probably called something else.\n\n892\n00:50:26,470 --> 00:50:27,470\nHahaha.\n\n893\n00:50:27,470 --> 00:50:29,900\nThe cloakroom area.\n\n894\n00:50:29,900 --> 00:50:31,859\nSo this is where the shoes are kept.\n\n895\n00:50:31,859 --> 00:50:33,900\nShoes, umbrellas and you can hang up your\ncoats over here.\n\n896\n00:50:33,900 --> 00:50:41,019\nAnd then it kind of goes straight into the\nkitchen and we actually have a pretty nice\n\n897\n00:50:41,019 --> 00:50:42,059\nmodern kitchen.\n\n898\n00:50:42,059 --> 00:50:44,150\nI really like it.\n\n899\n00:50:44,150 --> 00:50:45,150\nYeah.\n\n900\n00:50:45,150 --> 00:50:48,049\nAnd we've got a washing machine.\n\n901\n00:50:48,049 --> 00:50:49,539\nWe do.\n\n902\n00:50:49,539 --> 00:50:50,780\nThat is like.\n\n903\n00:50:50,780 --> 00:50:57,109\nWhen we decide to rent an apartments as opposed\nto staying in a hotel that is like the number\n\n904\n00:50:57,109 --> 00:50:58,109\none feature.\n\n905\n00:50:58,109 --> 00:51:02,500\nIt is one of the best things aside from having\nour own fridge of course too.\n\n906\n00:51:02,500 --> 00:51:06,330\nSo we have an electric range so we can cook.\n\n907\n00:51:06,330 --> 00:51:09,990\nWe have a kettle, no microwave but we haven't\nreally needed that.\n\n908\n00:51:09,990 --> 00:51:12,630\nWe've mostly been eating out.\n\n909\n00:51:12,630 --> 00:51:14,210\nOh, guess what?\n\n910\n00:51:14,210 --> 00:51:16,319\nWe do have one.\n\n911\n00:51:16,319 --> 00:51:17,319\nHahaha.\n\n912\n00:51:17,319 --> 00:51:21,359\nWe haven't needed it though in all fairness\nbecause we have been eating out a lot and\n\n913\n00:51:21,359 --> 00:51:23,579\nwe've been having our breakfast served to\nus as well.\n\n914\n00:51:23,579 --> 00:51:25,680\nSo yeah, this is our little breakfast nook.\n\n915\n00:51:25,680 --> 00:51:28,069\nThis is where we have breakfast every morning.\n\n916\n00:51:28,069 --> 00:51:31,349\nYeah, as you can see the dirty dishes.\n\n917\n00:51:31,349 --> 00:51:36,609\nOkay, next we'll show you the bathroom since\nit is right across from the kitchen.\n\n918\n00:51:36,609 --> 00:51:39,410\nSo here we go.\n\n919\n00:51:39,410 --> 00:51:40,410\nTada.\n\n920\n00:51:40,410 --> 00:51:46,079\nSo we kind of have like this walk in shower.\n\n921\n00:51:46,079 --> 00:51:48,550\nThis shower, I have to say is like.\n\n922\n00:51:48,550 --> 00:51:50,569\nOpen it up for us.\n\n923\n00:51:50,569 --> 00:51:53,089\nIt is almost like a 5 star shower.\n\n924\n00:51:53,089 --> 00:51:55,329\nLike the quality is incredible.\n\n925\n00:51:55,329 --> 00:51:56,569\nThe water pressure.\n\n926\n00:51:56,569 --> 00:51:58,710\nLike check out that thing.\n\n927\n00:51:58,710 --> 00:51:59,759\nIt is huge.\n\n928\n00:51:59,759 --> 00:52:07,890\nSo yeah, that is our bathroom and then I'll\ntake you into the bedroom.\n\n929\n00:52:07,890 --> 00:52:11,849\nThis is just a one bedroom apartment so it\nis pretty small.\n\n930\n00:52:11,849 --> 00:52:13,690\nCome in.\n\n931\n00:52:13,690 --> 00:52:20,029\nSo yeah, I guess you could call this like\nthe bedroom slash living area.\n\n932\n00:52:20,029 --> 00:52:26,470\nSo we have a double bed but we also have some\ncouches over here where we can work do our\n\n933\n00:52:26,470 --> 00:52:28,060\nthing on the computer.\n\n934\n00:52:28,060 --> 00:52:31,200\nUm, so yeah I mean it is enough space for\ntwo people.\n\n935\n00:52:31,200 --> 00:52:36,099\nIt is really all you need and we have a bit\nof storage as well.\n\n936\n00:52:36,099 --> 00:52:41,279\nWe haven't really unpacked our stuff since\nit is a short stay.\n\n937\n00:52:41,279 --> 00:52:42,279\nYeah.\n\n938\n00:52:42,279 --> 00:52:47,690\nAnd the weather has been really nice so we\nhaven't had to unpack much of our cold weather\n\n939\n00:52:47,690 --> 00:52:48,690\ngear.\n\n940\n00:52:48,690 --> 00:52:53,760\nWe've got storage, a TV and we have a little\nbalcony.\n\n941\n00:52:53,760 --> 00:52:57,040\nI'll show you that.\n\n942\n00:52:57,040 --> 00:53:01,960\nSo I'll just move these away.\n\n943\n00:53:01,960 --> 00:53:08,230\nThis is actually where I put the laundry out\nto dry because it is pretty hot out there.\n\n944\n00:53:08,230 --> 00:53:10,180\nAnd I'll show you the view.\n\n945\n00:53:10,180 --> 00:53:14,150\nYou basically look out over the courtyard\nwhich is cool.\n\n946\n00:53:14,150 --> 00:53:20,820\nYeah, there is like a little playground for\nkids and then way off in the distance here.\n\n947\n00:53:20,820 --> 00:53:26,299\nThe zoom will take a little while you can\nsee it is kind of either an unfinished or\n\n948\n00:53:26,299 --> 00:53:27,309\nan abandoned building.\n\n949\n00:53:27,309 --> 00:53:32,130\nAnd that is kind of a major landmark because\nwe stayed two blocks from there at a hotel\n\n950\n00:53:32,130 --> 00:53:33,130\nbefore.\n\n951\n00:53:33,130 --> 00:53:36,029\nSo totally recognize that building.\n\n952\n00:53:36,029 --> 00:53:39,930\nSo that is a wrap for our little Bishkek apartment\ntour.\n\n953\n00:53:39,930 --> 00:53:45,650\nYeah, so basically it was really cool staying\nhere because I felt like we got to a little\n\n954\n00:53:45,650 --> 00:53:47,369\nbit of window into the culture.\n\n955\n00:53:47,369 --> 00:53:50,160\nThe Soviet Era complex apartment buildings.\n\n956\n00:53:50,160 --> 00:53:51,470\nLike these massive buildings.\n\n957\n00:53:51,470 --> 00:53:56,680\nWe're getting to stay in here and even though\nwe're like on the first or second level.\n\n958\n00:53:56,680 --> 00:53:57,680\nFirst level.\n\n959\n00:53:57,680 --> 00:54:02,190\nWe're not near the top it is still really\ncool and it is just like whenever you can\n\n960\n00:54:02,190 --> 00:54:07,300\nstay in apartments as opposed to a hotel it\nis always like so much better because you\n\n961\n00:54:07,300 --> 00:54:12,309\nfeel a little bit like you're at home, you\nhave more space you have more amenities, you\n\n962\n00:54:12,309 --> 00:54:14,869\nhave kitchen where you can wash your clothes.\n\n963\n00:54:14,869 --> 00:54:17,589\nSo whenever we have that opportunity we tend\nto take it.\n\n964\n00:54:17,589 --> 00:54:21,369\nYes, oh and another important thing it is\ncheaper than the hotel too.\n\n965\n00:54:21,369 --> 00:54:25,680\nSo now if you're thinking of traveling to\nBishkek (Бишкек) or perhaps moving here\n\n966\n00:54:25,680 --> 00:54:28,269\nnow you have a better idea of what the apartments\nlook like.\n\n967\n00:54:28,269 --> 00:54:29,269\nYeah, exactly.\n\n968\n00:54:29,269 --> 00:54:32,880\nSo I hope you enjoyed this tour and if you've\nbeen to Bishkek (Бишкек) before let\n\n969\n00:54:32,880 --> 00:54:36,499\nus know what your apartment experience or\nhotel experience was like.\n\n970\n00:54:36,499 --> 00:54:36,879\nBye.\n\n", "original_filename": "20170104 - KYRGYZSTAN Travel Guide ∩╜£ Best Things to do in Kyrgyzstan.en.srt", "missing_transcript": false} {"id": "e10fea66e444e1ce", "content_hash": "2f27ca77ff48767268805b98b3a74f529d0c6fc6", "video_id": "drWIXdRsKmo", "url": "https://www.youtube.com/watch?v=drWIXdRsKmo", "position": 32, "published_at": "2016-12-31T22:00:03Z", "video_date": "2016-12-31", "title": "Ultimate Lombardy Food Tour 🇮🇹  | Milan Breakfast, Risotto alla Milanese, Aperitivo, Bresaola", "youtube_title": "Ultimate Lombardy Food Tour 🇮🇹  | Milan Breakfast, Risotto alla Milanese, Aperitivo, Bresaola", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 19211, "tags": "Italian Cuisine,Italy Food Guide,Italy Food,Lombardy Food,Italian Food,Lombardia Food,Best Italian Food,What to eat in Italy,Chiavenna food,Italian restaurant,Bergamo food,Italian cafe,Milan food,food in Milan,Lombardy,Milan restaurants,restaurants in Milan,Italian breakfast,Italian cooking class,Risotto alla Milanese,Aperitivo,Milan nightlife,Dì de la Bresaola,Italy,Milan,Lombardia,Chiavenna,Gelato,Pizza al taglio,Italian pizza,Polenta e osei", "tags_list": ["Italian Cuisine", "Italy Food Guide", "Italy Food", "Lombardy Food", "Italian Food", "Lombardia Food", "Best Italian Food", "What to eat in Italy", "Chiavenna food", "Italian restaurant", "Bergamo food", "Italian cafe", "Milan food", "food in Milan", "Lombardy", "Milan restaurants", "restaurants in Milan", "Italian breakfast", "Italian cooking class", "Risotto alla Milanese", "Aperitivo", "Milan nightlife", "Dì de la Bresaola", "Italy", "Milan", "Lombardia", "Chiavenna", "Gelato", "Pizza al taglio", "Italian pizza", "Polenta e osei"], "text": "Well good morning from Milano, Italia. We are here in Italy. It is our first day, so we have gone in search of the Italian breakfast. Now we weren't entirely sure what an Italian breakfast looks like so we did a bit of research and asked around and apparently it is just a coffee and anything sweet. So that could be pastries, bread with jam, cake or cookies. So we've sat down at a little cafe and we're going to have our first Italian breakfast. So my beverage of choice today is the cappuccino because it is a very cold day. And why not have some frothy coffee. It's a cold day. When is fifteen degrees considered cold? Look at the way I'm dressed. I'm cold okay? Ooh, that is nice. Excellent cappuccino. Nice and rich and frothy? Mmmm. Indeed. Wanna try some? So this breakfast reminds me a bit of breakfast in France and also in Argentina. A sweet way to start the day and I have to say it is a quite a huge contrast and change from what we were used to in England and Ireland where we were having full savory breakfasts. With eggs and sausages and mushrooms. Lower calories and a lot sweeter. And this pastry here I've selected, I honestly don't really know what it is. What made me select it was that I saw walnut bits. And hey, I'm a huge fan of walnuts so I don't know what is inside. It looks like it might be apple. Let's find out. I thought it was going to be prunes. Mmmm. No, no no. That is like pecan pie. That's pecan filling inside. Let's see the inside. Oh wow! That is so delicious. Oh, it's like having pecan pie. Pie for breakfast. He's a happy boy. And what do you have over there? Well, this is the pastry I chose. It is a little twisty one with chocolate chips. That is really good. It is very buttery and flaky. And you just can't go wrong with chocolate chips this early in the morning. I'm a fan. So we're going to be here for a week in the Lombardy region and I can't wait to try as much Italian food as possible. It's one of my favorite cuisines. And last but not least, price point? Well, this delicious breakfast for two came to five Euros and that included two cappuccinos and two pastries. So not an expensive way to start the day. Yeah, talk about value. Mmmmhhmmm. Okay guys, so I'm pretty excited about today. We have left Bergamo behind and we're visiting a castle outside in the countryside. It's called Castello di Malpaga and we are going to be taking a cooking class inside a castle. So I'm going to get ready to start cooking and Sam is going to give you a tour of the castle so you can see what it looks like. So this is a family owned castle. It dates back to the 13th Century. Let me give you a tour. The first lesson of the day was to focus on dishes that take the longest to prepare, so we got started with dessert- a delicious tiramisu with a modern twist! Like that? More aggressively. Like that. So I'm taking a quick break from the kitchen to tell you today's menu. We are going to be preparing beef tartare as an entree, ravioli for the main course and then tiramisu for dessert. So it should be very tasty. Let's get back to the kitchen and let's keep cooking. For our main dish we prepared ravioli, and because this is Italy the dough had to be made from scratch. There were no shortcuts here and everyone was put to work kneading and then rolling out the dough into thin layers. What are we doing over here? Rolling some pasta. It requires a lot of muscle work. More muscle than I have. Preparing the stuffing was next. We went with a vegetarian option, which was pumpkin. Smashing pumpkins. Like the bad. Hahahaha. So clever. Once again, we took no shortcuts here. Pumpkins were chopped, peeled, and then boiled, before being pressed into a paste that we used as our filling. The last dish of the day was beef tartare. I skipped out since it's not to my taste, but I was told it was very tasty. So we have now finished preparing our three course meal and we're going to go have lunch inside the feast hall which has painted frescoes that are just beautiful. So let's go in. Buon appetito! How is the food so far? It is delicious because I prepared it myself. I hardly did any work actually. The truth comes out. And now that lunch is over we get to play dress-up. Let me lead you around my castle. I am Queen of this kingdom. Once we had eaten lunch, it was finally time to tour the castle - a very exciting prospect, especially when you're dressed in Renaissance costumes. We paraded around like kings and queens, and then explored the former home of Bartolomeo Colleoni, who was captain-general of the Republic of Venice and earned quite the reputation battling neighbouring city-states. We're Kings and Queens from around the world. And winter is coming. Winter is coming. So I had a lot of fun cooking, eating and playing king for a day in a castle but unfortunately all good things come to an end and it is time for us to go back to Milan. Well good evening from Milan. It is our first full day here and it is now dinner time. So we just found a local little restaurant and we're going to be trying a traditional dish that is very popular in this city and in the Lombardy region. We are going to have Risotto alla Milanese. First impressions from Milan so far? Ah, it's been great. Especially the food. And every time you go to a restaurant I'm looking at the menu and I'm like I want this, I want this, I want this, I want this. So I have a hard time deciding and I'm not even sure if we're going to get to cover everything before we leave. Well, tonight it is risotto. First impressions of Italian food here in Milan? It's been really good. This bread I'm having right now is really good actually. I'm already on my forth slice. I'm a little worried because I may start to get full before the risotto actually arrives. My Risotto alla Milanese has arrived. And in case you're not too familiar with risotto it is basically a type of rice that is very thick, very starchy and it absorbs a lot of liquids. So this should be good. It almost looks a little soupy and creamy. And also my Risotto alla Milanese gets its color from saffron. So saffron is a bit of a reddish orange color when it is dry but when you stick it and mix it with the rice it turns it yellow. So enough about that let's try it. Surprise! Mmmmm. Do you like that? Oh, wow! That is so good. And it is already cheesy. I mean I know I added a lot of cheese but I think they had already melted some cheese and mixed it in. So yeah, very cheesy and very buttery. You can never get too much cheese. That is so good. You're going to like this. Wow. Is it heaven? Seriously that is amazing. Like risotto might be my new favorite Italian food. It's that good. It's so good. It is that good. And the thing I like about this one is that it is really plain. Like I've had other types of risotto and there is a lot of things going on. There is a lot of different ingredients but this is just really simple. You've got your cheese, you've got your saffron. Yum. Right now it is six twenty in the evening and we've basically got the restaurant to ourselves and that is because locals would never go out to eat this early. This is not even close to dinnertime. I'm thinking more like eight, nine, ten maybe even eleven. That is what time dinner is. And we can see all of the empty chairs right behind you. Judging by your plate I'm assuming you enjoyed it? That is an empty plate and a happy boy. And the price was also very reasonable coming in at seven Euros. Great value, excellent meal. So we've gone out for our first Italian Aperitivo. Which is kind of like a pre-dinner drinking tradition. Basically, you get yourself a cocktail for about 10 Euros and that gives you access to this massive buffet of like pizzas, pastas, olives. Anything you could possibly imagine. And this is what comes before dinner. So I have to admit I was expecting very simple food for the Aperitivo. I thought maybe they would just give us some prosciutto cheese and olives. You know, pretty cheap simple food. But instead what we've found was this. So I've got lasagna, I've got ravioli. I have have stir-fried veggies. And even french fries which are not Italian but I had to grab a few anyways since they were available. So how about you? What did you get for the Aperitivo? Give us a tour. Well, basically I almost exactly the same as you. The main difference being I got a huge slice of pizza and I think I got some more cold cuts and cheese. You know what? All the pizza was gone when I went up there. I think you took the last slice. What can I say. Alright, so I'm having a Bellini which is made with peach juice and something else. But I can't tell you what that something else is because I just don't know my cocktails very well. It's good stuff right there. Sweet? Mmmmm. Ah! And it appears you've gone for something a bit more tropical. Yeah, how can you go wrong with a classic Piña colada. Now this looks really thick. I'm hoping that they put a lot of coconut and not too much pineapple juice. That's a pretty decent blend. Yeah. Yeah, I really taste the coconut. I like it. So the savory part is over. What have we got now? Well, it was time for dessert so I went back for seconds and they had lots of different cakes. And then this is really good. I'm not entirely sure what it is but it tastes a bit like a vanilla pudding crossed with custard. I don't know my Italian desserts but I can tell you it is really good. So I'm not going to share. Okay, so final thoughts on your first Aperitivo experience. How was it? Well, considering we spent several nights in Milan I can't believe it took us to our final night to actually go and try it. We should have been doing this every night. It's fantastic. You get a really nice cocktail. You get a nice spread of food and dessert too for 10 Euros. It's fantastic value. And what did you think of it? Honestly, for me that was enough for dinner. It was a lot of food. I mean it is an open buffet so technically you can go up as many times as you want but you don't want to be overdoing it. Kind of like Vegas buffet style where you're just slapping the food on your plate until you've got a big mountain. That's not how it works over here. But it was really good, really tasty food. I would also recommend coming early. Aperitivo is usually between six and ten PM. We showed up at like six thirty and it was already quite packed so come early, get a table and there will be more food options as well. Good morning from Chiavenna. It is a bit of a rainy morning but we are still very excited to be here and out exploring because there is a festival taking place here. Today is the day of the Bresaola and that means that we are celebrating a deli meat. And there is lots of different stands that have been setup across the town. So you can just wander around and sample some deli meats. So we're going to be trying lots of food today. It's very exciting. And just to give you a bit of background information, Bresaola is kind of similar to prosciutto but it is made from beef and it has very little fat. So that is coming up in this video. So this is a look at the map of Chiavenna and it shows where are the Bresaola tastings are going to be taking place. And there is fourteen different spots across the town, so I think we're going to be eating quite a bit. Want to try some? Later. Mmmm. That's really good. Really tasty. We are looking for more meat. Carnivores today! There is only bread available right now so everyone is waiting patiently while they slice more Bresaola. I've got some more Bresaola. I think by the end of the day we're going to be suffering from meat sweats. It's so good. It's so good, I wish I knew how to describe this properly but it is just good. You need to come to Italy and try it. What else can I say. This one here appears to be a bit of a darker meat than we've tried before. And I'm pairing it with some bread. One big bite. Yeah, that's awesome. More bresaola guys. You know lunchtime is about an hour away and I feel like I'm just walking around town eating my appetizer. It's pretty nice. First impressions so far? So what I've been noticing as we've been wandering around is that there is a lot of different stands open selling all kinds of different things. As you can see behind me there is rugs being sold. Oh, so it is not just about the food. Nope. So the mood here is very happy, very jovial. There are lots of different bands playing at every square around town. I just feel bad for the puppies. Some people are walking around with their dogs and they just look a little frightened and startled. Okay, and this meat appears to be a bit lighter than the last one I tried. Again, I have the same dark bread. It is so good I can see why they have a whole festival just based on meat. So that is a wrap for us from the festival. I don't think either of us has ever been to a festival that is centered around just one particular food item. But it was really cool, a little bit quirky and definitely one of the more interesting things we did while in Italy. But not for vegetarians. Definitely not. One of the pleasures of coming to Italy is indulging in the local ice cream known as gelato. Here we've each got two cones. I've got the waffle cone over here and Audrey's going to be trying the regular cone. We've got different flavors and we can't wait to try a taste test now. Okay, so I went for a medium sized cone with two scoops. The first flavor is wild berries and the second one on top is a bit unusual. It is pear and cheese. I've never had cheese flavored ice cream before unless it was cheesecake. So it should be interesting. Mmmmm. Okay, wild berries are really good. One more lick. Mmmm. Okay. So that is the pear and cheese. It has real chunks of pear so it is very fruity. It has a nice strong flavor. And you also taste a hint of cheese. I couldn't tell you what kind of cheese it is but it is coming through. I'm very happy with the selection. Now tell us about the flavors in your giant waffle cone. Yeah, so I picked two as well. This one over here is black cherry. Hahaha. Is that good? A bit of brain freeze. I took too big of a bite. Yeah, you can really taste the cherry. It is very strong and over here is pistachio. And pistachio is awesome. It is one of my favorite ice cream flavors. I think the only one I particularly like more is rum and raisin but they didn't have that. So what would be the difference between gelato and regular ice cream that we're used to in North America? Okay, so there are a few key differences. First up, gelato is churned at a slower rate so that means it gets less air and then it has a thicker, denser quality. And the second key difference is that gelato has a lower fat content which means the flavors of the ice cream really come through. So that is why I like gelato a lot better than ice cream. So gelato is also served at a slightly higher temperature than ice cream meaning it melts fast and that is why we're gobbling it down really quickly right now. Mmmhhhmm. Yours is already melting. It sure is. And how about that price point for that delicious little treat we enjoyed? Okay, so my medium sized cone was two fifty and Sam's was three fifty. And those prices are in Euros. And also a gelato is really easy to find in just about any city. Just as we were walking down the street we came across maybe like four or five different shops, so try it out the next time you're in Italy. So it is lunchtime here in Milan and we figured why not have pizza when in Italy. I've only had pizza once the whole time I've been here and it was time to try a few others. So we've been walking around the city and we walked by this one shop and we saw they had like these extra thick slices of pizza. It almost looked like a focaccia bread with toppings. So we went in there and grabbed two slices. Tell us what did you get for yourself? So I got the one that had salami and mozzarella. And this reminds me a lot of the pizza I had in Buenos Aires in Argentina. These massive thick slices that you would just go into a shop and order. And I think this is going to be delicious. Ooh, time for the first bite. And I like that has already been pre-sliced into small little pieces for us. Perfect for lunch at the park. That's really good. Tasty? Oh, yeah. Oh, yeah. Gooey cheese? Oh, yeah. I don't even have anything to say. Hahaha. What did you get on yours? Okay, so mine has what I believe in mozzarella and some small tomatoes and basil leaves. So it looks really good. And I was asking the guy who served our pizza, you know, what kind of pizza is it? What style is it? And he called it pizza al trancio. And I looked that up and it basically means pizza by the piece or pizza by the slice. And as you can see it has already been pre-sliced into little portions, so it is perfect for you know just getting it to go, having lunch at a park or eating it outdoors. Yeah, we're having it in a park now as it just starts to rain. So time to try this. It looks wonderful. Oh my goodness. Wow! Is that good? Oh, yeah. So the dough, I mean it is really thick but it also has a bit of a fluffy quality to it and that is like a thick layer of cheese as well. Like that is a generous amount of cheese. Check this out? Look at all that cheese. It kind of reminds me of Chicago Deep Dish style as well. So the only other slice of pizza we've had in Milan so far was the super super thin slice of pizza. How does this over here compare? Well, you can never go wrong with pizza as far as I'm concerned. But if I had to choose, one of the two, I would go with the thicker pizza. I just love the thick dough and the generous amount of cheese. That is just unbelievable. And you're getting more bang for your buck so it is more food technically. Yeah, that is true. And how much did those two slices of pizza cost? Okay, so that was seven Euros total for the two slices. So about three fifty each. Not bad for such a giant slice of pizza, I'd say. Good afternoon from the city of Bergamo. Today we took a day trip from Milan, we rode the train for less than an hour and we arrived at a completely new destination. So we've been exploring the town of Bergamo and we also learned that there is a dessert that is very popular in this city. And that is what I have right here. This right here is called Polenta e osei. And Polenta is made from corn. It is kind of like a finely ground corn or maze. And it is usually served in savory dishes with like a tomato sauce or some type of other sauce. Um, but it has been turned into a dessert here. So we're having sweet Polenta. And apparently the name means 'a bird' osei is meant to be bird in the local dialect. So yeah, bird polenta. That is what we're having today. Time to take a bite. Mmmm. Bird polenta. Mmmm. It's supposed to be really sweet. Is it? I wonder if it is just polenta on the exterior because look at the inside. It almost looks a little bit like cake. So I wonder if it is just the yellow coating that is the polenta. I'm not entirely sure. And is it sweet? Oh, very sweet. Very sugary. I mean you can see the granulated sugar on the outside. Super sweet. But yeah, it is a completely new dessert for me. Want to give it a try? And it is unique to here. We later discovered that the reason it tasted so sweet is because we had a lost in translation moment with our guide. The dessert we tried bares the exact same name as a savory polenta dish with a bird cooked inside. The dessert was given this name because from the exterior it looks just like polenta but when you bite in it is cake. A little confusing but nevertheless tasty. Your turn to give it a try. Oh, he's making out with it. Wow! That is some kind of sweet. What do you think? Some kind of sweet? It is definitely tasty. Yeah. That is the kind of thing that I don't think I could eat this whole thing. It is too sweet. It is a little overpowering isn't it? It is. You know, I feel quite lucky to have had the opportunity to try this today because we got a recommendation from a local upon arriving. And we had no idea that this even existed. Polenta as a dessert? Hmmmm. Who knew? And now I think you should try whatever is on top there. Do you think that is marzipan? It's a kind of chocolate. I don't know. What is he doing? Yeah, I think it is. Yeah? It's also really sweet. Wow. I'm getting a bit of a sugar high right now. Do you think you can finish all of that? Is that like a challenge? Oh. Does that mean challenge accepted? Okay, try and describe this dessert for someone who has never had it before? Yeah, it is quite unique. So the outer layer here, you can see it is mostly granulated sugar and polenta. That is probably the sweetest parts. And inside it is kind of like a sponge cake with an icing filling. And upon further research it looks like we've found a secret chocolate layer in the middle. Okay, so this is the dessert that keeps on giving basically. Yeah, basically. So in terms of price point you can pick up this dessert at almost any pastry shop inside the old town. It costs three Euros and I found it so sweet that you can probably split it and share it with two people.", "text_with_breaks": "Well good morning from Milano, Italia.\n\nWe are here in Italy.\n\nIt is our first day, so we have gone in search\nof the Italian breakfast.\n\nNow we weren't entirely sure what an Italian\nbreakfast looks like so we did a bit of research\n\nand asked around and apparently it is just\na coffee and anything sweet.\n\nSo that could be pastries, bread with jam,\ncake or cookies.\n\nSo we've sat down at a little cafe and we're\ngoing to have our first Italian breakfast.\n\nSo my beverage of choice today is the cappuccino\nbecause it is a very cold day.\n\nAnd why not have some frothy coffee.\n\nIt's a cold day.\n\nWhen is fifteen degrees considered cold?\n\nLook at the way I'm dressed.\n\nI'm cold okay?\n\nOoh, that is nice.\n\nExcellent cappuccino.\n\nNice and rich and frothy?\n\nMmmm.\n\nIndeed.\n\nWanna try some?\n\nSo this breakfast reminds me a bit of breakfast\nin France and also in Argentina.\n\nA sweet way to start the day and I have to\nsay it is a quite a huge contrast and change\n\nfrom what we were used to in England and Ireland\nwhere we were having full savory breakfasts.\n\nWith eggs and sausages and mushrooms.\n\nLower calories and a lot sweeter.\n\nAnd this pastry here I've selected, I honestly\ndon't really know what it is.\n\nWhat made me select it was that I saw walnut\nbits.\n\nAnd hey, I'm a huge fan of walnuts so I don't\nknow what is inside.\n\nIt looks like it might be apple.\n\nLet's find out.\n\nI thought it was going to be prunes.\n\nMmmm.\n\nNo, no no.\n\nThat is like pecan pie.\n\nThat's pecan filling inside.\n\nLet's see the inside.\n\nOh wow!\n\nThat is so delicious.\n\nOh, it's like having pecan pie.\n\nPie for breakfast.\n\nHe's a happy boy.\n\nAnd what do you have over there?\n\nWell, this is the pastry I chose.\n\nIt is a little twisty one with chocolate chips.\n\nThat is really good.\n\nIt is very buttery and flaky.\n\nAnd you just can't go wrong with chocolate\nchips this early in the morning.\n\nI'm a fan.\n\nSo we're going to be here for a week in the\nLombardy region and I can't wait to try as\n\nmuch Italian food as possible.\n\nIt's one of my favorite cuisines.\n\nAnd last but not least, price point?\n\nWell, this delicious breakfast for two came\nto five Euros and that included two cappuccinos\n\nand two pastries.\n\nSo not an expensive way to start the day.\n\nYeah, talk about value.\n\nMmmmhhmmm.\n\nOkay guys, so I'm pretty excited about today.\n\nWe have left Bergamo behind and we're visiting\na castle outside in the countryside.\n\nIt's called Castello di Malpaga and we are\ngoing to be taking a cooking class inside\n\na castle.\n\nSo I'm going to get ready to start cooking\nand Sam is going to give you a tour of the\n\ncastle so you can see what it looks like.\n\nSo this is a family owned castle.\n\nIt dates back to the 13th Century.\n\nLet me give you a tour.\n\nThe first lesson of the day was to focus on\ndishes that take the longest to prepare, so\n\nwe got started with dessert- a delicious tiramisu\nwith a modern twist!\n\nLike that?\n\nMore aggressively.\n\nLike that.\n\nSo I'm taking a quick break from the kitchen\nto tell you today's menu.\n\nWe are going to be preparing beef tartare\nas an entree, ravioli for the main course\n\nand then tiramisu for dessert.\n\nSo it should be very tasty.\n\nLet's get back to the kitchen and let's keep\ncooking.\n\nFor our main dish we prepared ravioli, and\nbecause this is Italy the dough had to be\n\nmade from scratch.\n\nThere were no shortcuts here and everyone\nwas put to work kneading and then rolling\n\nout the dough into thin layers.\n\nWhat are we doing over here?\n\nRolling some pasta.\n\nIt requires a lot of muscle work.\n\nMore muscle than I have.\n\nPreparing the stuffing was next.\n\nWe went with a vegetarian option, which was\npumpkin.\n\nSmashing pumpkins.\n\nLike the bad.\n\nHahahaha.\n\nSo clever.\n\nOnce again, we took no shortcuts here.\n\nPumpkins were chopped, peeled, and then boiled,\nbefore being pressed into a paste that we\n\nused as our filling.\n\nThe last dish of the day was beef tartare.\n\nI skipped out since it's not to my taste,\nbut I was told it was very tasty.\n\nSo we have now finished preparing our three\ncourse meal and we're going to go have lunch\n\ninside the feast hall which has painted frescoes\nthat are just beautiful.\n\nSo let's go in.\n\nBuon appetito!\n\nHow is the food so far?\n\nIt is delicious because I prepared it myself.\n\nI hardly did any work actually.\n\nThe truth comes out.\n\nAnd now that lunch is over we get to play\ndress-up.\n\nLet me lead you around my castle.\n\nI am Queen of this kingdom.\n\nOnce we had eaten lunch, it was finally time\nto tour the castle - a very exciting prospect,\n\nespecially when you're dressed in Renaissance\ncostumes.\n\nWe paraded around like kings and queens, and\nthen explored the former home of Bartolomeo\n\nColleoni, who was captain-general of the Republic\nof Venice and earned quite the reputation\n\nbattling neighbouring city-states.\n\nWe're Kings and Queens from around the world.\n\nAnd winter is coming.\n\nWinter is coming.\n\nSo I had a lot of fun cooking, eating and\nplaying king for a day in a castle but unfortunately\n\nall good things come to an end and it is time\nfor us to go back to Milan.\n\nWell good evening from Milan.\n\nIt is our first full day here and it is now\ndinner time.\n\nSo we just found a local little restaurant\nand we're going to be trying a traditional\n\ndish that is very popular in this city and\nin the Lombardy region.\n\nWe are going to have Risotto alla Milanese\n.\n\nFirst impressions from Milan so far?\n\nAh, it's been great.\n\nEspecially the food.\n\nAnd every time you go to a restaurant I'm\nlooking at the menu and I'm like I want this,\n\nI want this, I want this, I want this.\n\nSo I have a hard time deciding and I'm not\neven sure if we're going to get to cover everything\n\nbefore we leave.\n\nWell, tonight it is risotto.\n\nFirst impressions of Italian food here in\nMilan?\n\nIt's been really good.\n\nThis bread I'm having right now is really\ngood actually.\n\nI'm already on my forth slice.\n\nI'm a little worried because I may start to\nget full before the risotto actually arrives.\n\nMy Risotto alla Milanese has arrived.\n\nAnd in case you're not too familiar with risotto\nit is basically a type of rice that is very\n\nthick, very starchy and it absorbs a lot of\nliquids.\n\nSo this should be good.\n\nIt almost looks a little soupy and creamy.\n\nAnd also my Risotto alla Milanese gets its\ncolor from saffron.\n\nSo saffron is a bit of a reddish orange color\nwhen it is dry but when you stick it and mix\n\nit with the rice it turns it yellow.\n\nSo enough about that let's try it.\n\nSurprise!\n\nMmmmm.\n\nDo you like that?\n\nOh, wow!\n\nThat is so good.\n\nAnd it is already cheesy.\n\nI mean I know I added a lot of cheese but\nI think they had already melted some cheese\n\nand mixed it in.\n\nSo yeah, very cheesy and very buttery.\n\nYou can never get too much cheese.\n\nThat is so good.\n\nYou're going to like this.\n\nWow.\n\nIs it heaven?\n\nSeriously that is amazing.\n\nLike risotto might be my new favorite Italian\nfood.\n\nIt's that good.\n\nIt's so good.\n\nIt is that good.\n\nAnd the thing I like about this one is that\nit is really plain.\n\nLike I've had other types of risotto and there\nis a lot of things going on.\n\nThere is a lot of different ingredients but\nthis is just really simple.\n\nYou've got your cheese, you've got your saffron.\n\nYum.\n\nRight now it is six twenty in the evening\nand we've basically got the restaurant to\n\nourselves and that is because locals would\nnever go out to eat this early.\n\nThis is not even close to dinnertime.\n\nI'm thinking more like eight, nine, ten maybe\neven eleven.\n\nThat is what time dinner is.\n\nAnd we can see all of the empty chairs right\nbehind you.\n\nJudging by your plate I'm assuming you enjoyed\nit?\n\nThat is an empty plate and a happy boy.\n\nAnd the price was also very reasonable coming\nin at seven Euros.\n\nGreat value, excellent meal.\n\nSo we've gone out for our first Italian Aperitivo.\n\nWhich is kind of like a pre-dinner drinking\ntradition.\n\nBasically, you get yourself a cocktail for\nabout 10 Euros and that gives you access to\n\nthis massive buffet of like pizzas, pastas,\nolives.\n\nAnything you could possibly imagine.\n\nAnd this is what comes before dinner.\n\nSo I have to admit I was expecting very simple\nfood for the Aperitivo.\n\nI thought maybe they would just give us some\nprosciutto cheese and olives.\n\nYou know, pretty cheap simple food.\n\nBut instead what we've found was this.\n\nSo I've got lasagna, I've got ravioli.\n\nI have have stir-fried veggies.\n\nAnd even french fries which are not Italian\nbut I had to grab a few anyways since they\n\nwere available.\n\nSo how about you?\n\nWhat did you get for the Aperitivo?\n\nGive us a tour.\n\nWell, basically I almost exactly the same\nas you.\n\nThe main difference being I got a huge slice\nof pizza and I think I got some more cold\n\ncuts and cheese.\n\nYou know what?\n\nAll the pizza was gone when I went up there.\n\nI think you took the last slice.\n\nWhat can I say.\n\nAlright, so I'm having a Bellini which is\nmade with peach juice and something else.\n\nBut I can't tell you what that something else\nis because I just don't know my cocktails\n\nvery well.\n\nIt's good stuff right there.\n\nSweet?\n\nMmmmm.\n\nAh!\n\nAnd it appears you've gone for something a\nbit more tropical.\n\nYeah, how can you go wrong with a classic\nPiña colada.\n\nNow this looks really thick.\n\nI'm hoping that they put a lot of coconut\nand not too much pineapple juice.\n\nThat's a pretty decent blend.\n\nYeah.\n\nYeah, I really taste the coconut.\n\nI like it.\n\nSo the savory part is over.\n\nWhat have we got now?\n\nWell, it was time for dessert so I went back\nfor seconds and they had lots of different\n\ncakes.\n\nAnd then this is really good.\n\nI'm not entirely sure what it is but it tastes\na bit like a vanilla pudding crossed with\n\ncustard.\n\nI don't know my Italian desserts but I can\ntell you it is really good.\n\nSo I'm not going to share.\n\nOkay, so final thoughts on your first Aperitivo\nexperience.\n\nHow was it?\n\nWell, considering we spent several nights\nin Milan I can't believe it took us to our\n\nfinal night to actually go and try it.\n\nWe should have been doing this every night.\n\nIt's fantastic.\n\nYou get a really nice cocktail.\n\nYou get a nice spread of food and dessert\ntoo for 10 Euros.\n\nIt's fantastic value.\n\nAnd what did you think of it?\n\nHonestly, for me that was enough for dinner.\n\nIt was a lot of food.\n\nI mean it is an open buffet so technically\nyou can go up as many times as you want but\n\nyou don't want to be overdoing it.\n\nKind of like Vegas buffet style where you're\njust slapping the food on your plate until\n\nyou've got a big mountain.\n\nThat's not how it works over here.\n\nBut it was really good, really tasty food.\n\nI would also recommend coming early.\n\nAperitivo is usually between six and ten PM.\n\nWe showed up at like six thirty and it was\nalready quite packed so come early, get a\n\ntable and there will be more food options\nas well.\n\nGood morning from Chiavenna.\n\nIt is a bit of a rainy morning but we are\nstill very excited to be here and out exploring\n\nbecause there is a festival taking place here.\n\nToday is the day of the Bresaola and that\nmeans that we are celebrating a deli meat.\n\nAnd there is lots of different stands that\nhave been setup across the town.\n\nSo you can just wander around and sample some\ndeli meats.\n\nSo we're going to be trying lots of food today.\n\nIt's very exciting.\n\nAnd just to give you a bit of background information,\nBresaola is kind of similar to prosciutto\n\nbut it is made from beef and it has very little\nfat.\n\nSo that is coming up in this video.\n\nSo this is a look at the map of Chiavenna\nand it shows where are the Bresaola tastings\n\nare going to be taking place.\n\nAnd there is fourteen different spots across\nthe town, so I think we're going to be eating\n\nquite a bit.\n\nWant to try some?\n\nLater.\n\nMmmm.\n\nThat's really good.\n\nReally tasty.\n\nWe are looking for more meat.\n\nCarnivores today!\n\nThere is only bread available right now so\neveryone is waiting patiently while they slice\n\nmore Bresaola.\n\nI've got some more Bresaola.\n\nI think by the end of the day we're going\nto be suffering from meat sweats.\n\nIt's so good.\n\nIt's so good, I wish I knew how to describe\nthis properly but it is just good.\n\nYou need to come to Italy and try it.\n\nWhat else can I say.\n\nThis one here appears to be a bit of a darker\nmeat than we've tried before.\n\nAnd I'm pairing it with some bread.\n\nOne big bite.\n\nYeah, that's awesome.\n\nMore bresaola guys.\n\nYou know lunchtime is about an hour away and\nI feel like I'm just walking around town eating\n\nmy appetizer.\n\nIt's pretty nice.\n\nFirst impressions so far?\n\nSo what I've been noticing as we've been wandering\naround is that there is a lot of different\n\nstands open selling all kinds of different\nthings.\n\nAs you can see behind me there is rugs being\nsold.\n\nOh, so it is not just about the food.\n\nNope.\n\nSo the mood here is very happy, very jovial.\n\nThere are lots of different bands playing\nat every square around town.\n\nI just feel bad for the puppies.\n\nSome people are walking around with their\ndogs and they just look a little frightened\n\nand startled.\n\nOkay, and this meat appears to be a bit lighter\nthan the last one I tried.\n\nAgain, I have the same dark bread.\n\nIt is so good I can see why they have a whole\nfestival just based on meat.\n\nSo that is a wrap for us from the festival.\n\nI don't think either of us has ever been to\na festival that is centered around just one\n\nparticular food item.\n\nBut it was really cool, a little bit quirky\nand definitely one of the more interesting\n\nthings we did while in Italy.\n\nBut not for vegetarians.\n\nDefinitely not.\n\nOne of the pleasures of coming to Italy is\nindulging in the local ice cream known as\n\ngelato.\n\nHere we've each got two cones.\n\nI've got the waffle cone over here and Audrey's\ngoing to be trying the regular cone.\n\nWe've got different flavors and we can't wait\nto try a taste test now.\n\nOkay, so I went for a medium sized cone with\ntwo scoops.\n\nThe first flavor is wild berries and the second\none on top is a bit unusual.\n\nIt is pear and cheese.\n\nI've never had cheese flavored ice cream before\nunless it was cheesecake.\n\nSo it should be interesting.\n\nMmmmm.\n\nOkay, wild berries are really good.\n\nOne more lick.\n\nMmmm.\n\nOkay.\n\nSo that is the pear and cheese.\n\nIt has real chunks of pear so it is very fruity.\n\nIt has a nice strong flavor.\n\nAnd you also taste a hint of cheese.\n\nI couldn't tell you what kind of cheese it\nis but it is coming through.\n\nI'm very happy with the selection.\n\nNow tell us about the flavors in your giant\nwaffle cone.\n\nYeah, so I picked two as well.\n\nThis one over here is black cherry.\n\nHahaha.\n\nIs that good?\n\nA bit of brain freeze.\n\nI took too big of a bite.\n\nYeah, you can really taste the cherry.\n\nIt is very strong and over here is pistachio.\n\nAnd pistachio is awesome.\n\nIt is one of my favorite ice cream flavors.\n\nI think the only one I particularly like more\nis rum and raisin but they didn't have that.\n\nSo what would be the difference between gelato\nand regular ice cream that we're used to in\n\nNorth America?\n\nOkay, so there are a few key differences.\n\nFirst up, gelato is churned at a slower rate\nso that means it gets less air and then it\n\nhas a thicker, denser quality.\n\nAnd the second key difference is that gelato\nhas a lower fat content which means the flavors\n\nof the ice cream really come through.\n\nSo that is why I like gelato a lot better\nthan ice cream.\n\nSo gelato is also served at a slightly higher\ntemperature than ice cream meaning it melts\n\nfast and that is why we're gobbling it down\nreally quickly right now.\n\nMmmhhhmm.\n\nYours is already melting.\n\nIt sure is.\n\nAnd how about that price point for that delicious\nlittle treat we enjoyed?\n\nOkay, so my medium sized cone was two fifty\nand Sam's was three fifty.\n\nAnd those prices are in Euros.\n\nAnd also a gelato is really easy to find in\njust about any city.\n\nJust as we were walking down the street we\ncame across maybe like four or five different\n\nshops, so try it out the next time you're\nin Italy.\n\nSo it is lunchtime here in Milan and we figured\nwhy not have pizza when in Italy.\n\nI've only had pizza once the whole time I've\nbeen here and it was time to try a few others.\n\nSo we've been walking around the city and\nwe walked by this one shop and we saw they\n\nhad like these extra thick slices of pizza.\n\nIt almost looked like a focaccia bread with\ntoppings.\n\nSo we went in there and grabbed two slices.\n\nTell us what did you get for yourself?\n\nSo I got the one that had salami and mozzarella.\n\nAnd this reminds me a lot of the pizza I had\nin Buenos Aires in Argentina.\n\nThese massive thick slices that you would\njust go into a shop and order.\n\nAnd I think this is going to be delicious.\n\nOoh, time for the first bite.\n\nAnd I like that has already been pre-sliced\ninto small little pieces for us.\n\nPerfect for lunch at the park.\n\nThat's really good.\n\nTasty?\n\nOh, yeah.\n\nOh, yeah.\n\nGooey cheese?\n\nOh, yeah.\n\nI don't even have anything to say.\n\nHahaha.\n\nWhat did you get on yours?\n\nOkay, so mine has what I believe in mozzarella\nand some small tomatoes and basil leaves.\n\nSo it looks really good.\n\nAnd I was asking the guy who served our pizza,\nyou know, what kind of pizza is it?\n\nWhat style is it?\n\nAnd he called it pizza al trancio.\n\nAnd I looked that up and it basically means\npizza by the piece or pizza by the slice.\n\nAnd as you can see it has already been pre-sliced\ninto little portions, so it is perfect for\n\nyou know just getting it to go, having lunch\nat a park or eating it outdoors.\n\nYeah, we're having it in a park now as it\njust starts to rain.\n\nSo time to try this.\n\nIt looks wonderful.\n\nOh my goodness.\n\nWow!\n\nIs that good?\n\nOh, yeah.\n\nSo the dough, I mean it is really thick but\nit also has a bit of a fluffy quality to it\n\nand that is like a thick layer of cheese as\nwell.\n\nLike that is a generous amount of cheese.\n\nCheck this out?\n\nLook at all that cheese.\n\nIt kind of reminds me of Chicago Deep Dish\nstyle as well.\n\nSo the only other slice of pizza we've had\nin Milan so far was the super super thin slice\n\nof pizza.\n\nHow does this over here compare?\n\nWell, you can never go wrong with pizza as\nfar as I'm concerned.\n\nBut if I had to choose, one of the two, I\nwould go with the thicker pizza.\n\nI just love the thick dough and the generous\namount of cheese.\n\nThat is just unbelievable.\n\nAnd you're getting more bang for your buck\nso it is more food technically.\n\nYeah, that is true.\n\nAnd how much did those two slices of pizza\ncost?\n\nOkay, so that was seven Euros total for the\ntwo slices.\n\nSo about three fifty each.\n\nNot bad for such a giant slice of pizza, I'd\nsay.\n\nGood afternoon from the city of Bergamo.\n\nToday we took a day trip from Milan, we rode\nthe train for less than an hour and we arrived\n\nat a completely new destination.\n\nSo we've been exploring the town of Bergamo\nand we also learned that there is a dessert\n\nthat is very popular in this city.\n\nAnd that is what I have right here.\n\nThis right here is called Polenta e osei.\n\nAnd Polenta is made from corn.\n\nIt is kind of like a finely ground corn or\nmaze.\n\nAnd it is usually served in savory dishes\nwith like a tomato sauce or some type of other\n\nsauce.\n\nUm, but it has been turned into a dessert\nhere.\n\nSo we're having sweet Polenta.\n\nAnd apparently the name means 'a bird' osei\nis meant to be bird in the local dialect.\n\nSo yeah, bird polenta.\n\nThat is what we're having today.\n\nTime to take a bite.\n\nMmmm.\n\nBird polenta.\n\nMmmm.\n\nIt's supposed to be really sweet.\n\nIs it?\n\nI wonder if it is just polenta on the exterior\nbecause look at the inside.\n\nIt almost looks a little bit like cake.\n\nSo I wonder if it is just the yellow coating\nthat is the polenta.\n\nI'm not entirely sure.\n\nAnd is it sweet?\n\nOh, very sweet.\n\nVery sugary.\n\nI mean you can see the granulated sugar on\nthe outside.\n\nSuper sweet.\n\nBut yeah, it is a completely new dessert for\nme.\n\nWant to give it a try?\n\nAnd it is unique to here.\n\nWe later discovered that the reason it tasted\nso sweet is because we had a lost in translation\n\nmoment with our guide.\n\nThe dessert we tried bares the exact same\nname as a savory polenta dish with a bird\n\ncooked inside.\n\nThe dessert was given this name because from\nthe exterior it looks just like polenta but\n\nwhen you bite in it is cake.\n\nA little confusing but nevertheless tasty.\n\nYour turn to give it a try.\n\nOh, he's making out with it.\n\nWow!\n\nThat is some kind of sweet.\n\nWhat do you think?\n\nSome kind of sweet?\n\nIt is definitely tasty.\n\nYeah.\n\nThat is the kind of thing that I don't think\nI could eat this whole thing.\n\nIt is too sweet.\n\nIt is a little overpowering isn't it?\n\nIt is.\n\nYou know, I feel quite lucky to have had the\nopportunity to try this today because we got\n\na recommendation from a local upon arriving.\n\nAnd we had no idea that this even existed.\n\nPolenta as a dessert?\n\nHmmmm.\n\nWho knew?\n\nAnd now I think you should try whatever is\non top there.\n\nDo you think that is marzipan?\n\nIt's a kind of chocolate.\n\nI don't know.\n\nWhat is he doing?\n\nYeah, I think it is.\n\nYeah?\n\nIt's also really sweet.\n\nWow.\n\nI'm getting a bit of a sugar high right now.\n\nDo you think you can finish all of that?\n\nIs that like a challenge?\n\nOh.\n\nDoes that mean challenge accepted?\n\nOkay, try and describe this dessert for someone\nwho has never had it before?\n\nYeah, it is quite unique.\n\nSo the outer layer here, you can see it is\nmostly granulated sugar and polenta.\n\nThat is probably the sweetest parts.\n\nAnd inside it is kind of like a sponge cake\nwith an icing filling.\n\nAnd upon further research it looks like we've\nfound a secret chocolate layer in the middle.\n\nOkay, so this is the dessert that keeps on\ngiving basically.\n\nYeah, basically.\n\nSo in terms of price point you can pick up\nthis dessert at almost any pastry shop inside\n\nthe old town.\n\nIt costs three Euros and I found it so sweet\nthat you can probably split it and share it\n\nwith two people.", "srt": "1\n00:00:01,060 --> 00:00:02,940\nWell good morning from Milano, Italia.\n\n2\n00:00:02,940 --> 00:00:04,890\nWe are here in Italy.\n\n3\n00:00:04,890 --> 00:00:08,820\nIt is our first day, so we have gone in search\nof the Italian breakfast.\n\n4\n00:00:08,820 --> 00:00:13,309\nNow we weren't entirely sure what an Italian\nbreakfast looks like so we did a bit of research\n\n5\n00:00:13,309 --> 00:00:17,410\nand asked around and apparently it is just\na coffee and anything sweet.\n\n6\n00:00:17,410 --> 00:00:21,380\nSo that could be pastries, bread with jam,\ncake or cookies.\n\n7\n00:00:21,380 --> 00:00:27,359\nSo we've sat down at a little cafe and we're\ngoing to have our first Italian breakfast.\n\n8\n00:00:27,359 --> 00:00:36,290\nSo my beverage of choice today is the cappuccino\nbecause it is a very cold day.\n\n9\n00:00:36,290 --> 00:00:38,040\nAnd why not have some frothy coffee.\n\n10\n00:00:38,040 --> 00:00:39,400\nIt's a cold day.\n\n11\n00:00:39,400 --> 00:00:41,270\nWhen is fifteen degrees considered cold?\n\n12\n00:00:41,270 --> 00:00:42,270\nLook at the way I'm dressed.\n\n13\n00:00:42,270 --> 00:00:44,460\nI'm cold okay?\n\n14\n00:00:44,460 --> 00:00:51,640\nOoh, that is nice.\n\n15\n00:00:51,640 --> 00:00:53,090\nExcellent cappuccino.\n\n16\n00:00:53,090 --> 00:00:56,110\nNice and rich and frothy?\n\n17\n00:00:56,110 --> 00:00:57,110\nMmmm.\n\n18\n00:00:57,110 --> 00:00:58,110\nIndeed.\n\n19\n00:00:58,110 --> 00:00:59,850\nWanna try some?\n\n20\n00:00:59,850 --> 00:01:03,760\nSo this breakfast reminds me a bit of breakfast\nin France and also in Argentina.\n\n21\n00:01:03,760 --> 00:01:08,030\nA sweet way to start the day and I have to\nsay it is a quite a huge contrast and change\n\n22\n00:01:08,030 --> 00:01:12,500\nfrom what we were used to in England and Ireland\nwhere we were having full savory breakfasts.\n\n23\n00:01:12,500 --> 00:01:15,330\nWith eggs and sausages and mushrooms.\n\n24\n00:01:15,330 --> 00:01:17,289\nLower calories and a lot sweeter.\n\n25\n00:01:17,289 --> 00:01:20,899\nAnd this pastry here I've selected, I honestly\ndon't really know what it is.\n\n26\n00:01:20,899 --> 00:01:23,350\nWhat made me select it was that I saw walnut\nbits.\n\n27\n00:01:23,350 --> 00:01:27,350\nAnd hey, I'm a huge fan of walnuts so I don't\nknow what is inside.\n\n28\n00:01:27,350 --> 00:01:30,560\nIt looks like it might be apple.\n\n29\n00:01:30,560 --> 00:01:31,939\nLet's find out.\n\n30\n00:01:31,939 --> 00:01:33,369\nI thought it was going to be prunes.\n\n31\n00:01:33,369 --> 00:01:34,369\nMmmm.\n\n32\n00:01:34,369 --> 00:01:35,369\nNo, no no.\n\n33\n00:01:35,369 --> 00:01:38,509\nThat is like pecan pie.\n\n34\n00:01:38,509 --> 00:01:40,579\nThat's pecan filling inside.\n\n35\n00:01:40,579 --> 00:01:41,750\nLet's see the inside.\n\n36\n00:01:41,750 --> 00:01:42,750\nOh wow!\n\n37\n00:01:42,750 --> 00:01:43,750\nThat is so delicious.\n\n38\n00:01:43,750 --> 00:01:46,280\nOh, it's like having pecan pie.\n\n39\n00:01:46,280 --> 00:01:48,060\nPie for breakfast.\n\n40\n00:01:48,060 --> 00:01:50,009\nHe's a happy boy.\n\n41\n00:01:50,009 --> 00:01:52,950\nAnd what do you have over there?\n\n42\n00:01:52,950 --> 00:01:54,170\nWell, this is the pastry I chose.\n\n43\n00:01:54,170 --> 00:02:06,689\nIt is a little twisty one with chocolate chips.\n\n44\n00:02:06,689 --> 00:02:07,689\nThat is really good.\n\n45\n00:02:07,689 --> 00:02:08,689\nIt is very buttery and flaky.\n\n46\n00:02:08,689 --> 00:02:12,030\nAnd you just can't go wrong with chocolate\nchips this early in the morning.\n\n47\n00:02:12,030 --> 00:02:15,190\nI'm a fan.\n\n48\n00:02:15,190 --> 00:02:18,760\nSo we're going to be here for a week in the\nLombardy region and I can't wait to try as\n\n49\n00:02:18,760 --> 00:02:20,560\nmuch Italian food as possible.\n\n50\n00:02:20,560 --> 00:02:23,260\nIt's one of my favorite cuisines.\n\n51\n00:02:23,260 --> 00:02:34,330\nAnd last but not least, price point?\n\n52\n00:02:34,330 --> 00:02:39,730\nWell, this delicious breakfast for two came\nto five Euros and that included two cappuccinos\n\n53\n00:02:39,730 --> 00:02:41,110\nand two pastries.\n\n54\n00:02:41,110 --> 00:02:44,360\nSo not an expensive way to start the day.\n\n55\n00:02:44,360 --> 00:02:46,200\nYeah, talk about value.\n\n56\n00:02:46,200 --> 00:02:47,200\nMmmmhhmmm.\n\n57\n00:02:47,200 --> 00:02:49,819\nOkay guys, so I'm pretty excited about today.\n\n58\n00:02:49,819 --> 00:02:54,760\nWe have left Bergamo behind and we're visiting\na castle outside in the countryside.\n\n59\n00:02:54,760 --> 00:02:59,719\nIt's called Castello di Malpaga and we are\ngoing to be taking a cooking class inside\n\n60\n00:02:59,719 --> 00:03:00,890\na castle.\n\n61\n00:03:00,890 --> 00:03:05,230\nSo I'm going to get ready to start cooking\nand Sam is going to give you a tour of the\n\n62\n00:03:05,230 --> 00:03:07,329\ncastle so you can see what it looks like.\n\n63\n00:03:07,329 --> 00:03:09,760\nSo this is a family owned castle.\n\n64\n00:03:09,760 --> 00:03:11,870\nIt dates back to the 13th Century.\n\n65\n00:03:11,870 --> 00:03:31,549\nLet me give you a tour.\n\n66\n00:03:31,549 --> 00:03:35,800\nThe first lesson of the day was to focus on\ndishes that take the longest to prepare, so\n\n67\n00:03:35,800 --> 00:03:40,220\nwe got started with dessert- a delicious tiramisu\nwith a modern twist!\n\n68\n00:03:40,220 --> 00:03:41,319\nLike that?\n\n69\n00:03:41,319 --> 00:03:42,420\nMore aggressively.\n\n70\n00:03:42,420 --> 00:03:43,519\nLike that.\n\n71\n00:03:43,519 --> 00:03:55,690\nSo I'm taking a quick break from the kitchen\nto tell you today's menu.\n\n72\n00:03:55,690 --> 00:04:01,439\nWe are going to be preparing beef tartare\nas an entree, ravioli for the main course\n\n73\n00:04:01,439 --> 00:04:03,359\nand then tiramisu for dessert.\n\n74\n00:04:03,359 --> 00:04:04,989\nSo it should be very tasty.\n\n75\n00:04:04,989 --> 00:04:10,430\nLet's get back to the kitchen and let's keep\ncooking.\n\n76\n00:04:10,430 --> 00:04:16,630\nFor our main dish we prepared ravioli, and\nbecause this is Italy the dough had to be\n\n77\n00:04:16,630 --> 00:04:17,800\nmade from scratch.\n\n78\n00:04:17,800 --> 00:04:22,470\nThere were no shortcuts here and everyone\nwas put to work kneading and then rolling\n\n79\n00:04:22,470 --> 00:04:24,370\nout the dough into thin layers.\n\n80\n00:04:24,370 --> 00:04:27,210\nWhat are we doing over here?\n\n81\n00:04:27,210 --> 00:04:28,620\nRolling some pasta.\n\n82\n00:04:28,620 --> 00:04:31,940\nIt requires a lot of muscle work.\n\n83\n00:04:31,940 --> 00:04:40,370\nMore muscle than I have.\n\n84\n00:04:40,370 --> 00:04:41,430\nPreparing the stuffing was next.\n\n85\n00:04:41,430 --> 00:04:45,710\nWe went with a vegetarian option, which was\npumpkin.\n\n86\n00:04:45,710 --> 00:04:49,030\nSmashing pumpkins.\n\n87\n00:04:49,030 --> 00:04:50,759\nLike the bad.\n\n88\n00:04:50,759 --> 00:04:51,759\nHahahaha.\n\n89\n00:04:51,759 --> 00:04:53,370\nSo clever.\n\n90\n00:04:53,370 --> 00:04:56,820\nOnce again, we took no shortcuts here.\n\n91\n00:04:56,820 --> 00:05:01,930\nPumpkins were chopped, peeled, and then boiled,\nbefore being pressed into a paste that we\n\n92\n00:05:01,930 --> 00:05:05,400\nused as our filling.\n\n93\n00:05:05,400 --> 00:05:12,500\nThe last dish of the day was beef tartare.\n\n94\n00:05:12,500 --> 00:05:18,940\nI skipped out since it's not to my taste,\nbut I was told it was very tasty.\n\n95\n00:05:18,940 --> 00:05:30,560\nSo we have now finished preparing our three\ncourse meal and we're going to go have lunch\n\n96\n00:05:30,560 --> 00:05:36,110\ninside the feast hall which has painted frescoes\nthat are just beautiful.\n\n97\n00:05:36,110 --> 00:05:42,349\nSo let's go in.\n\n98\n00:05:42,349 --> 00:05:45,479\nBuon appetito!\n\n99\n00:05:45,479 --> 00:05:54,849\nHow is the food so far?\n\n100\n00:05:54,849 --> 00:06:01,450\nIt is delicious because I prepared it myself.\n\n101\n00:06:01,450 --> 00:06:04,510\nI hardly did any work actually.\n\n102\n00:06:04,510 --> 00:06:06,550\nThe truth comes out.\n\n103\n00:06:06,550 --> 00:06:10,509\nAnd now that lunch is over we get to play\ndress-up.\n\n104\n00:06:10,509 --> 00:06:13,270\nLet me lead you around my castle.\n\n105\n00:06:13,270 --> 00:06:22,229\nI am Queen of this kingdom.\n\n106\n00:06:22,229 --> 00:06:36,170\nOnce we had eaten lunch, it was finally time\nto tour the castle - a very exciting prospect,\n\n107\n00:06:36,170 --> 00:06:38,580\nespecially when you're dressed in Renaissance\ncostumes.\n\n108\n00:06:38,580 --> 00:06:43,500\nWe paraded around like kings and queens, and\nthen explored the former home of Bartolomeo\n\n109\n00:06:43,500 --> 00:06:48,860\nColleoni, who was captain-general of the Republic\nof Venice and earned quite the reputation\n\n110\n00:06:48,860 --> 00:06:50,229\nbattling neighbouring city-states.\n\n111\n00:06:50,229 --> 00:06:54,949\nWe're Kings and Queens from around the world.\n\n112\n00:06:54,949 --> 00:06:58,190\nAnd winter is coming.\n\n113\n00:06:58,190 --> 00:06:59,190\nWinter is coming.\n\n114\n00:06:59,190 --> 00:07:04,310\nSo I had a lot of fun cooking, eating and\nplaying king for a day in a castle but unfortunately\n\n115\n00:07:04,310 --> 00:07:09,110\nall good things come to an end and it is time\nfor us to go back to Milan.\n\n116\n00:07:09,110 --> 00:07:11,199\nWell good evening from Milan.\n\n117\n00:07:11,199 --> 00:07:14,539\nIt is our first full day here and it is now\ndinner time.\n\n118\n00:07:14,539 --> 00:07:18,310\nSo we just found a local little restaurant\nand we're going to be trying a traditional\n\n119\n00:07:18,310 --> 00:07:22,169\ndish that is very popular in this city and\nin the Lombardy region.\n\n120\n00:07:22,169 --> 00:07:24,909\nWe are going to have Risotto alla Milanese\n.\n\n121\n00:07:24,909 --> 00:07:33,620\nFirst impressions from Milan so far?\n\n122\n00:07:33,620 --> 00:07:35,120\nAh, it's been great.\n\n123\n00:07:35,120 --> 00:07:36,120\nEspecially the food.\n\n124\n00:07:36,120 --> 00:07:39,550\nAnd every time you go to a restaurant I'm\nlooking at the menu and I'm like I want this,\n\n125\n00:07:39,550 --> 00:07:41,580\nI want this, I want this, I want this.\n\n126\n00:07:41,580 --> 00:07:45,100\nSo I have a hard time deciding and I'm not\neven sure if we're going to get to cover everything\n\n127\n00:07:45,100 --> 00:07:46,150\nbefore we leave.\n\n128\n00:07:46,150 --> 00:07:48,879\nWell, tonight it is risotto.\n\n129\n00:07:48,879 --> 00:07:51,680\nFirst impressions of Italian food here in\nMilan?\n\n130\n00:07:51,680 --> 00:07:54,319\nIt's been really good.\n\n131\n00:07:54,319 --> 00:07:56,350\nThis bread I'm having right now is really\ngood actually.\n\n132\n00:07:56,350 --> 00:07:57,390\nI'm already on my forth slice.\n\n133\n00:07:57,390 --> 00:08:05,840\nI'm a little worried because I may start to\nget full before the risotto actually arrives.\n\n134\n00:08:05,840 --> 00:08:14,110\nMy Risotto alla Milanese has arrived.\n\n135\n00:08:14,110 --> 00:08:20,820\nAnd in case you're not too familiar with risotto\nit is basically a type of rice that is very\n\n136\n00:08:20,820 --> 00:08:22,710\nthick, very starchy and it absorbs a lot of\nliquids.\n\n137\n00:08:22,710 --> 00:08:24,370\nSo this should be good.\n\n138\n00:08:24,370 --> 00:08:26,919\nIt almost looks a little soupy and creamy.\n\n139\n00:08:26,919 --> 00:08:31,180\nAnd also my Risotto alla Milanese gets its\ncolor from saffron.\n\n140\n00:08:31,180 --> 00:08:36,500\nSo saffron is a bit of a reddish orange color\nwhen it is dry but when you stick it and mix\n\n141\n00:08:36,500 --> 00:08:37,779\nit with the rice it turns it yellow.\n\n142\n00:08:37,779 --> 00:08:40,880\nSo enough about that let's try it.\n\n143\n00:08:40,880 --> 00:08:41,880\nSurprise!\n\n144\n00:08:41,880 --> 00:08:42,880\nMmmmm.\n\n145\n00:08:42,880 --> 00:08:45,000\nDo you like that?\n\n146\n00:08:45,000 --> 00:08:46,380\nOh, wow!\n\n147\n00:08:46,380 --> 00:08:49,120\nThat is so good.\n\n148\n00:08:49,120 --> 00:08:51,920\nAnd it is already cheesy.\n\n149\n00:08:51,920 --> 00:08:55,940\nI mean I know I added a lot of cheese but\nI think they had already melted some cheese\n\n150\n00:08:55,940 --> 00:08:57,190\nand mixed it in.\n\n151\n00:08:57,190 --> 00:08:59,810\nSo yeah, very cheesy and very buttery.\n\n152\n00:08:59,810 --> 00:09:01,370\nYou can never get too much cheese.\n\n153\n00:09:01,370 --> 00:09:03,920\nThat is so good.\n\n154\n00:09:03,920 --> 00:09:07,100\nYou're going to like this.\n\n155\n00:09:07,100 --> 00:09:08,100\nWow.\n\n156\n00:09:08,100 --> 00:09:09,650\nIs it heaven?\n\n157\n00:09:09,650 --> 00:09:12,200\nSeriously that is amazing.\n\n158\n00:09:12,200 --> 00:09:14,720\nLike risotto might be my new favorite Italian\nfood.\n\n159\n00:09:14,720 --> 00:09:15,779\nIt's that good.\n\n160\n00:09:15,779 --> 00:09:16,839\nIt's so good.\n\n161\n00:09:16,839 --> 00:09:17,839\nIt is that good.\n\n162\n00:09:17,839 --> 00:09:21,740\nAnd the thing I like about this one is that\nit is really plain.\n\n163\n00:09:21,740 --> 00:09:25,180\nLike I've had other types of risotto and there\nis a lot of things going on.\n\n164\n00:09:25,180 --> 00:09:27,620\nThere is a lot of different ingredients but\nthis is just really simple.\n\n165\n00:09:27,620 --> 00:09:32,350\nYou've got your cheese, you've got your saffron.\n\n166\n00:09:32,350 --> 00:09:33,350\nYum.\n\n167\n00:09:33,350 --> 00:09:38,149\nRight now it is six twenty in the evening\nand we've basically got the restaurant to\n\n168\n00:09:38,149 --> 00:09:41,340\nourselves and that is because locals would\nnever go out to eat this early.\n\n169\n00:09:41,340 --> 00:09:43,870\nThis is not even close to dinnertime.\n\n170\n00:09:43,870 --> 00:09:47,250\nI'm thinking more like eight, nine, ten maybe\neven eleven.\n\n171\n00:09:47,250 --> 00:09:49,000\nThat is what time dinner is.\n\n172\n00:09:49,000 --> 00:09:52,430\nAnd we can see all of the empty chairs right\nbehind you.\n\n173\n00:09:52,430 --> 00:09:55,920\nJudging by your plate I'm assuming you enjoyed\nit?\n\n174\n00:09:55,920 --> 00:09:58,590\nThat is an empty plate and a happy boy.\n\n175\n00:09:58,590 --> 00:10:03,420\nAnd the price was also very reasonable coming\nin at seven Euros.\n\n176\n00:10:03,420 --> 00:10:12,460\nGreat value, excellent meal.\n\n177\n00:10:12,460 --> 00:10:19,100\nSo we've gone out for our first Italian Aperitivo.\n\n178\n00:10:19,100 --> 00:10:21,990\nWhich is kind of like a pre-dinner drinking\ntradition.\n\n179\n00:10:21,990 --> 00:10:27,080\nBasically, you get yourself a cocktail for\nabout 10 Euros and that gives you access to\n\n180\n00:10:27,080 --> 00:10:28,080\nthis massive buffet of like pizzas, pastas,\nolives.\n\n181\n00:10:28,080 --> 00:10:29,080\nAnything you could possibly imagine.\n\n182\n00:10:29,080 --> 00:10:30,080\nAnd this is what comes before dinner.\n\n183\n00:10:30,080 --> 00:10:38,320\nSo I have to admit I was expecting very simple\nfood for the Aperitivo.\n\n184\n00:10:38,320 --> 00:10:57,779\nI thought maybe they would just give us some\nprosciutto cheese and olives.\n\n185\n00:10:57,779 --> 00:11:00,720\nYou know, pretty cheap simple food.\n\n186\n00:11:00,720 --> 00:11:04,840\nBut instead what we've found was this.\n\n187\n00:11:04,840 --> 00:11:08,050\nSo I've got lasagna, I've got ravioli.\n\n188\n00:11:08,050 --> 00:11:10,400\nI have have stir-fried veggies.\n\n189\n00:11:10,400 --> 00:11:15,660\nAnd even french fries which are not Italian\nbut I had to grab a few anyways since they\n\n190\n00:11:15,660 --> 00:11:16,730\nwere available.\n\n191\n00:11:16,730 --> 00:11:18,880\nSo how about you?\n\n192\n00:11:18,880 --> 00:11:22,649\nWhat did you get for the Aperitivo?\n\n193\n00:11:22,649 --> 00:11:24,110\nGive us a tour.\n\n194\n00:11:24,110 --> 00:11:27,240\nWell, basically I almost exactly the same\nas you.\n\n195\n00:11:27,240 --> 00:11:31,800\nThe main difference being I got a huge slice\nof pizza and I think I got some more cold\n\n196\n00:11:31,800 --> 00:11:35,070\ncuts and cheese.\n\n197\n00:11:35,070 --> 00:11:38,340\nYou know what?\n\n198\n00:11:38,340 --> 00:11:45,900\nAll the pizza was gone when I went up there.\n\n199\n00:11:45,900 --> 00:11:48,300\nI think you took the last slice.\n\n200\n00:11:48,300 --> 00:11:49,670\nWhat can I say.\n\n201\n00:11:49,670 --> 00:11:58,449\nAlright, so I'm having a Bellini which is\nmade with peach juice and something else.\n\n202\n00:11:58,449 --> 00:12:08,126\nBut I can't tell you what that something else\nis because I just don't know my cocktails\n\n203\n00:12:08,126 --> 00:12:09,126\nvery well.\n\n204\n00:12:09,126 --> 00:12:10,126\nIt's good stuff right there.\n\n205\n00:12:10,126 --> 00:12:11,126\nSweet?\n\n206\n00:12:11,126 --> 00:12:12,126\nMmmmm.\n\n207\n00:12:12,126 --> 00:12:13,126\nAh!\n\n208\n00:12:13,126 --> 00:12:14,126\nAnd it appears you've gone for something a\nbit more tropical.\n\n209\n00:12:14,126 --> 00:12:15,126\nYeah, how can you go wrong with a classic\nPiña colada.\n\n210\n00:12:15,126 --> 00:12:16,126\nNow this looks really thick.\n\n211\n00:12:16,126 --> 00:12:17,490\nI'm hoping that they put a lot of coconut\nand not too much pineapple juice.\n\n212\n00:12:17,490 --> 00:12:21,110\nThat's a pretty decent blend.\n\n213\n00:12:21,110 --> 00:12:22,110\nYeah.\n\n214\n00:12:22,110 --> 00:12:24,070\nYeah, I really taste the coconut.\n\n215\n00:12:24,070 --> 00:12:25,200\nI like it.\n\n216\n00:12:25,200 --> 00:12:27,420\nSo the savory part is over.\n\n217\n00:12:27,420 --> 00:12:29,160\nWhat have we got now?\n\n218\n00:12:29,160 --> 00:12:33,420\nWell, it was time for dessert so I went back\nfor seconds and they had lots of different\n\n219\n00:12:33,420 --> 00:12:34,420\ncakes.\n\n220\n00:12:34,420 --> 00:12:35,740\nAnd then this is really good.\n\n221\n00:12:35,740 --> 00:12:44,050\nI'm not entirely sure what it is but it tastes\na bit like a vanilla pudding crossed with\n\n222\n00:12:44,050 --> 00:12:45,220\ncustard.\n\n223\n00:12:45,220 --> 00:12:49,610\nI don't know my Italian desserts but I can\ntell you it is really good.\n\n224\n00:12:49,610 --> 00:12:53,220\nSo I'm not going to share.\n\n225\n00:12:53,220 --> 00:12:57,220\nOkay, so final thoughts on your first Aperitivo\nexperience.\n\n226\n00:12:57,220 --> 00:12:58,519\nHow was it?\n\n227\n00:12:58,519 --> 00:13:02,649\nWell, considering we spent several nights\nin Milan I can't believe it took us to our\n\n228\n00:13:02,649 --> 00:13:05,090\nfinal night to actually go and try it.\n\n229\n00:13:05,090 --> 00:13:06,649\nWe should have been doing this every night.\n\n230\n00:13:06,649 --> 00:13:07,649\nIt's fantastic.\n\n231\n00:13:07,649 --> 00:13:09,530\nYou get a really nice cocktail.\n\n232\n00:13:09,530 --> 00:13:13,180\nYou get a nice spread of food and dessert\ntoo for 10 Euros.\n\n233\n00:13:13,180 --> 00:13:15,209\nIt's fantastic value.\n\n234\n00:13:15,209 --> 00:13:16,810\nAnd what did you think of it?\n\n235\n00:13:16,810 --> 00:13:19,500\nHonestly, for me that was enough for dinner.\n\n236\n00:13:19,500 --> 00:13:20,699\nIt was a lot of food.\n\n237\n00:13:20,699 --> 00:13:25,110\nI mean it is an open buffet so technically\nyou can go up as many times as you want but\n\n238\n00:13:25,110 --> 00:13:26,779\nyou don't want to be overdoing it.\n\n239\n00:13:26,779 --> 00:13:31,820\nKind of like Vegas buffet style where you're\njust slapping the food on your plate until\n\n240\n00:13:31,820 --> 00:13:33,130\nyou've got a big mountain.\n\n241\n00:13:33,130 --> 00:13:35,180\nThat's not how it works over here.\n\n242\n00:13:35,180 --> 00:13:37,720\nBut it was really good, really tasty food.\n\n243\n00:13:37,720 --> 00:13:39,700\nI would also recommend coming early.\n\n244\n00:13:39,700 --> 00:13:42,790\nAperitivo is usually between six and ten PM.\n\n245\n00:13:42,790 --> 00:13:46,970\nWe showed up at like six thirty and it was\nalready quite packed so come early, get a\n\n246\n00:13:46,970 --> 00:13:58,459\ntable and there will be more food options\nas well.\n\n247\n00:13:58,459 --> 00:14:08,530\nGood morning from Chiavenna.\n\n248\n00:14:08,530 --> 00:14:13,699\nIt is a bit of a rainy morning but we are\nstill very excited to be here and out exploring\n\n249\n00:14:13,699 --> 00:14:16,639\nbecause there is a festival taking place here.\n\n250\n00:14:16,639 --> 00:14:22,780\nToday is the day of the Bresaola and that\nmeans that we are celebrating a deli meat.\n\n251\n00:14:22,780 --> 00:14:25,800\nAnd there is lots of different stands that\nhave been setup across the town.\n\n252\n00:14:25,800 --> 00:14:30,029\nSo you can just wander around and sample some\ndeli meats.\n\n253\n00:14:30,029 --> 00:14:32,510\nSo we're going to be trying lots of food today.\n\n254\n00:14:32,510 --> 00:14:34,350\nIt's very exciting.\n\n255\n00:14:34,350 --> 00:14:39,040\nAnd just to give you a bit of background information,\nBresaola is kind of similar to prosciutto\n\n256\n00:14:39,040 --> 00:14:42,300\nbut it is made from beef and it has very little\nfat.\n\n257\n00:14:42,300 --> 00:14:57,930\nSo that is coming up in this video.\n\n258\n00:14:57,930 --> 00:15:15,860\nSo this is a look at the map of Chiavenna\nand it shows where are the Bresaola tastings\n\n259\n00:15:15,860 --> 00:15:17,300\nare going to be taking place.\n\n260\n00:15:17,300 --> 00:15:22,620\nAnd there is fourteen different spots across\nthe town, so I think we're going to be eating\n\n261\n00:15:22,620 --> 00:15:24,709\nquite a bit.\n\n262\n00:15:24,709 --> 00:15:28,459\nWant to try some?\n\n263\n00:15:28,459 --> 00:15:29,459\nLater.\n\n264\n00:15:29,459 --> 00:15:30,459\nMmmm.\n\n265\n00:15:30,459 --> 00:15:33,740\nThat's really good.\n\n266\n00:15:33,740 --> 00:15:37,810\nReally tasty.\n\n267\n00:15:37,810 --> 00:15:43,930\nWe are looking for more meat.\n\n268\n00:15:43,930 --> 00:15:44,980\nCarnivores today!\n\n269\n00:15:44,980 --> 00:15:50,240\nThere is only bread available right now so\neveryone is waiting patiently while they slice\n\n270\n00:15:50,240 --> 00:15:51,279\nmore Bresaola.\n\n271\n00:15:51,279 --> 00:15:53,890\nI've got some more Bresaola.\n\n272\n00:15:53,890 --> 00:15:58,240\nI think by the end of the day we're going\nto be suffering from meat sweats.\n\n273\n00:15:58,240 --> 00:16:00,180\nIt's so good.\n\n274\n00:16:00,180 --> 00:16:05,440\nIt's so good, I wish I knew how to describe\nthis properly but it is just good.\n\n275\n00:16:05,440 --> 00:16:10,460\nYou need to come to Italy and try it.\n\n276\n00:16:10,460 --> 00:16:29,040\nWhat else can I say.\n\n277\n00:16:29,040 --> 00:16:40,720\nThis one here appears to be a bit of a darker\nmeat than we've tried before.\n\n278\n00:16:40,720 --> 00:16:45,280\nAnd I'm pairing it with some bread.\n\n279\n00:16:45,280 --> 00:16:47,240\nOne big bite.\n\n280\n00:16:47,240 --> 00:16:49,200\nYeah, that's awesome.\n\n281\n00:16:49,200 --> 00:16:51,160\nMore bresaola guys.\n\n282\n00:16:51,160 --> 00:16:57,120\nYou know lunchtime is about an hour away and\nI feel like I'm just walking around town eating\n\n283\n00:16:57,120 --> 00:17:02,200\nmy appetizer.\n\n284\n00:17:02,200 --> 00:17:16,750\nIt's pretty nice.\n\n285\n00:17:16,750 --> 00:17:18,300\nFirst impressions so far?\n\n286\n00:17:18,300 --> 00:17:21,590\nSo what I've been noticing as we've been wandering\naround is that there is a lot of different\n\n287\n00:17:21,590 --> 00:17:24,120\nstands open selling all kinds of different\nthings.\n\n288\n00:17:24,120 --> 00:17:26,030\nAs you can see behind me there is rugs being\nsold.\n\n289\n00:17:26,030 --> 00:17:34,950\nOh, so it is not just about the food.\n\n290\n00:17:34,950 --> 00:17:38,530\nNope.\n\n291\n00:17:38,530 --> 00:17:51,390\nSo the mood here is very happy, very jovial.\n\n292\n00:17:51,390 --> 00:17:55,550\nThere are lots of different bands playing\nat every square around town.\n\n293\n00:17:55,550 --> 00:17:57,310\nI just feel bad for the puppies.\n\n294\n00:17:57,310 --> 00:18:11,880\nSome people are walking around with their\ndogs and they just look a little frightened\n\n295\n00:18:11,880 --> 00:18:16,070\nand startled.\n\n296\n00:18:16,070 --> 00:18:22,520\nOkay, and this meat appears to be a bit lighter\nthan the last one I tried.\n\n297\n00:18:22,520 --> 00:18:25,650\nAgain, I have the same dark bread.\n\n298\n00:18:25,650 --> 00:18:33,900\nIt is so good I can see why they have a whole\nfestival just based on meat.\n\n299\n00:18:33,900 --> 00:18:46,810\nSo that is a wrap for us from the festival.\n\n300\n00:18:46,810 --> 00:18:51,180\nI don't think either of us has ever been to\na festival that is centered around just one\n\n301\n00:18:51,180 --> 00:18:52,410\nparticular food item.\n\n302\n00:18:52,410 --> 00:18:56,160\nBut it was really cool, a little bit quirky\nand definitely one of the more interesting\n\n303\n00:18:56,160 --> 00:18:57,740\nthings we did while in Italy.\n\n304\n00:18:57,740 --> 00:18:59,760\nBut not for vegetarians.\n\n305\n00:18:59,760 --> 00:19:07,450\nDefinitely not.\n\n306\n00:19:07,450 --> 00:19:25,650\nOne of the pleasures of coming to Italy is\nindulging in the local ice cream known as\n\n307\n00:19:25,650 --> 00:19:26,650\ngelato.\n\n308\n00:19:26,650 --> 00:19:28,210\nHere we've each got two cones.\n\n309\n00:19:28,210 --> 00:19:31,920\nI've got the waffle cone over here and Audrey's\ngoing to be trying the regular cone.\n\n310\n00:19:31,920 --> 00:19:35,410\nWe've got different flavors and we can't wait\nto try a taste test now.\n\n311\n00:19:35,410 --> 00:19:39,530\nOkay, so I went for a medium sized cone with\ntwo scoops.\n\n312\n00:19:39,530 --> 00:19:44,080\nThe first flavor is wild berries and the second\none on top is a bit unusual.\n\n313\n00:19:44,080 --> 00:19:45,540\nIt is pear and cheese.\n\n314\n00:19:45,540 --> 00:19:49,150\nI've never had cheese flavored ice cream before\nunless it was cheesecake.\n\n315\n00:19:49,150 --> 00:19:51,710\nSo it should be interesting.\n\n316\n00:19:51,710 --> 00:19:53,740\nMmmmm.\n\n317\n00:19:53,740 --> 00:19:59,180\nOkay, wild berries are really good.\n\n318\n00:19:59,180 --> 00:20:02,650\nOne more lick.\n\n319\n00:20:02,650 --> 00:20:05,680\nMmmm.\n\n320\n00:20:05,680 --> 00:20:08,710\nOkay.\n\n321\n00:20:08,710 --> 00:20:10,040\nSo that is the pear and cheese.\n\n322\n00:20:10,040 --> 00:20:13,270\nIt has real chunks of pear so it is very fruity.\n\n323\n00:20:13,270 --> 00:20:14,810\nIt has a nice strong flavor.\n\n324\n00:20:14,810 --> 00:20:17,570\nAnd you also taste a hint of cheese.\n\n325\n00:20:17,570 --> 00:20:22,290\nI couldn't tell you what kind of cheese it\nis but it is coming through.\n\n326\n00:20:22,290 --> 00:20:25,580\nI'm very happy with the selection.\n\n327\n00:20:25,580 --> 00:20:29,900\nNow tell us about the flavors in your giant\nwaffle cone.\n\n328\n00:20:29,900 --> 00:20:32,930\nYeah, so I picked two as well.\n\n329\n00:20:32,930 --> 00:20:35,860\nThis one over here is black cherry.\n\n330\n00:20:35,860 --> 00:20:37,230\nHahaha.\n\n331\n00:20:37,230 --> 00:20:41,340\nIs that good?\n\n332\n00:20:41,340 --> 00:20:42,510\nA bit of brain freeze.\n\n333\n00:20:42,510 --> 00:20:44,000\nI took too big of a bite.\n\n334\n00:20:44,000 --> 00:20:46,190\nYeah, you can really taste the cherry.\n\n335\n00:20:46,190 --> 00:20:49,300\nIt is very strong and over here is pistachio.\n\n336\n00:20:49,300 --> 00:20:52,600\nAnd pistachio is awesome.\n\n337\n00:20:52,600 --> 00:20:55,700\nIt is one of my favorite ice cream flavors.\n\n338\n00:20:55,700 --> 00:21:00,750\nI think the only one I particularly like more\nis rum and raisin but they didn't have that.\n\n339\n00:21:00,750 --> 00:21:05,350\nSo what would be the difference between gelato\nand regular ice cream that we're used to in\n\n340\n00:21:05,350 --> 00:21:06,350\nNorth America?\n\n341\n00:21:06,350 --> 00:21:08,900\nOkay, so there are a few key differences.\n\n342\n00:21:08,900 --> 00:21:13,870\nFirst up, gelato is churned at a slower rate\nso that means it gets less air and then it\n\n343\n00:21:13,870 --> 00:21:16,400\nhas a thicker, denser quality.\n\n344\n00:21:16,400 --> 00:21:21,760\nAnd the second key difference is that gelato\nhas a lower fat content which means the flavors\n\n345\n00:21:21,760 --> 00:21:24,500\nof the ice cream really come through.\n\n346\n00:21:24,500 --> 00:21:31,290\nSo that is why I like gelato a lot better\nthan ice cream.\n\n347\n00:21:31,290 --> 00:21:35,760\nSo gelato is also served at a slightly higher\ntemperature than ice cream meaning it melts\n\n348\n00:21:35,760 --> 00:21:39,450\nfast and that is why we're gobbling it down\nreally quickly right now.\n\n349\n00:21:39,450 --> 00:21:40,450\nMmmhhhmm.\n\n350\n00:21:40,450 --> 00:21:42,420\nYours is already melting.\n\n351\n00:21:42,420 --> 00:21:44,210\nIt sure is.\n\n352\n00:21:44,210 --> 00:21:47,290\nAnd how about that price point for that delicious\nlittle treat we enjoyed?\n\n353\n00:21:47,290 --> 00:21:51,890\nOkay, so my medium sized cone was two fifty\nand Sam's was three fifty.\n\n354\n00:21:51,890 --> 00:21:53,530\nAnd those prices are in Euros.\n\n355\n00:21:53,530 --> 00:21:57,860\nAnd also a gelato is really easy to find in\njust about any city.\n\n356\n00:21:57,860 --> 00:22:01,520\nJust as we were walking down the street we\ncame across maybe like four or five different\n\n357\n00:22:01,520 --> 00:22:05,890\nshops, so try it out the next time you're\nin Italy.\n\n358\n00:22:05,890 --> 00:22:11,740\nSo it is lunchtime here in Milan and we figured\nwhy not have pizza when in Italy.\n\n359\n00:22:11,740 --> 00:22:16,950\nI've only had pizza once the whole time I've\nbeen here and it was time to try a few others.\n\n360\n00:22:16,950 --> 00:22:20,880\nSo we've been walking around the city and\nwe walked by this one shop and we saw they\n\n361\n00:22:20,880 --> 00:22:23,990\nhad like these extra thick slices of pizza.\n\n362\n00:22:23,990 --> 00:22:26,810\nIt almost looked like a focaccia bread with\ntoppings.\n\n363\n00:22:26,810 --> 00:22:32,030\nSo we went in there and grabbed two slices.\n\n364\n00:22:32,030 --> 00:22:41,080\nTell us what did you get for yourself?\n\n365\n00:22:41,080 --> 00:22:44,390\nSo I got the one that had salami and mozzarella.\n\n366\n00:22:44,390 --> 00:22:48,500\nAnd this reminds me a lot of the pizza I had\nin Buenos Aires in Argentina.\n\n367\n00:22:48,500 --> 00:22:52,940\nThese massive thick slices that you would\njust go into a shop and order.\n\n368\n00:22:52,940 --> 00:22:54,720\nAnd I think this is going to be delicious.\n\n369\n00:22:54,720 --> 00:22:58,860\nOoh, time for the first bite.\n\n370\n00:22:58,860 --> 00:23:03,300\nAnd I like that has already been pre-sliced\ninto small little pieces for us.\n\n371\n00:23:03,300 --> 00:23:06,680\nPerfect for lunch at the park.\n\n372\n00:23:06,680 --> 00:23:08,000\nThat's really good.\n\n373\n00:23:08,000 --> 00:23:09,000\nTasty?\n\n374\n00:23:09,000 --> 00:23:10,000\nOh, yeah.\n\n375\n00:23:10,000 --> 00:23:11,000\nOh, yeah.\n\n376\n00:23:11,000 --> 00:23:12,000\nGooey cheese?\n\n377\n00:23:12,000 --> 00:23:13,000\nOh, yeah.\n\n378\n00:23:13,000 --> 00:23:15,100\nI don't even have anything to say.\n\n379\n00:23:15,100 --> 00:23:16,100\nHahaha.\n\n380\n00:23:16,100 --> 00:23:17,790\nWhat did you get on yours?\n\n381\n00:23:17,790 --> 00:23:23,920\nOkay, so mine has what I believe in mozzarella\nand some small tomatoes and basil leaves.\n\n382\n00:23:23,920 --> 00:23:26,060\nSo it looks really good.\n\n383\n00:23:26,060 --> 00:23:30,630\nAnd I was asking the guy who served our pizza,\nyou know, what kind of pizza is it?\n\n384\n00:23:30,630 --> 00:23:31,900\nWhat style is it?\n\n385\n00:23:31,900 --> 00:23:34,220\nAnd he called it pizza al trancio.\n\n386\n00:23:34,220 --> 00:23:39,560\nAnd I looked that up and it basically means\npizza by the piece or pizza by the slice.\n\n387\n00:23:39,560 --> 00:23:44,640\nAnd as you can see it has already been pre-sliced\ninto little portions, so it is perfect for\n\n388\n00:23:44,640 --> 00:23:49,720\nyou know just getting it to go, having lunch\nat a park or eating it outdoors.\n\n389\n00:23:49,720 --> 00:23:55,090\nYeah, we're having it in a park now as it\njust starts to rain.\n\n390\n00:23:55,090 --> 00:23:56,950\nSo time to try this.\n\n391\n00:23:56,950 --> 00:23:59,150\nIt looks wonderful.\n\n392\n00:23:59,150 --> 00:24:02,680\nOh my goodness.\n\n393\n00:24:02,680 --> 00:24:03,850\nWow!\n\n394\n00:24:03,850 --> 00:24:07,380\nIs that good?\n\n395\n00:24:07,380 --> 00:24:09,730\nOh, yeah.\n\n396\n00:24:09,730 --> 00:24:15,790\nSo the dough, I mean it is really thick but\nit also has a bit of a fluffy quality to it\n\n397\n00:24:15,790 --> 00:24:19,300\nand that is like a thick layer of cheese as\nwell.\n\n398\n00:24:19,300 --> 00:24:21,880\nLike that is a generous amount of cheese.\n\n399\n00:24:21,880 --> 00:24:23,890\nCheck this out?\n\n400\n00:24:23,890 --> 00:24:25,300\nLook at all that cheese.\n\n401\n00:24:25,300 --> 00:24:30,010\nIt kind of reminds me of Chicago Deep Dish\nstyle as well.\n\n402\n00:24:30,010 --> 00:24:34,850\nSo the only other slice of pizza we've had\nin Milan so far was the super super thin slice\n\n403\n00:24:34,850 --> 00:24:36,130\nof pizza.\n\n404\n00:24:36,130 --> 00:24:38,980\nHow does this over here compare?\n\n405\n00:24:38,980 --> 00:24:42,880\nWell, you can never go wrong with pizza as\nfar as I'm concerned.\n\n406\n00:24:42,880 --> 00:24:46,390\nBut if I had to choose, one of the two, I\nwould go with the thicker pizza.\n\n407\n00:24:46,390 --> 00:24:49,790\nI just love the thick dough and the generous\namount of cheese.\n\n408\n00:24:49,790 --> 00:24:50,950\nThat is just unbelievable.\n\n409\n00:24:50,950 --> 00:24:54,750\nAnd you're getting more bang for your buck\nso it is more food technically.\n\n410\n00:24:54,750 --> 00:24:55,840\nYeah, that is true.\n\n411\n00:24:55,840 --> 00:24:58,840\nAnd how much did those two slices of pizza\ncost?\n\n412\n00:24:58,840 --> 00:25:01,880\nOkay, so that was seven Euros total for the\ntwo slices.\n\n413\n00:25:01,880 --> 00:25:04,230\nSo about three fifty each.\n\n414\n00:25:04,230 --> 00:25:16,380\nNot bad for such a giant slice of pizza, I'd\nsay.\n\n415\n00:25:16,380 --> 00:25:24,860\nGood afternoon from the city of Bergamo.\n\n416\n00:25:24,860 --> 00:25:29,670\nToday we took a day trip from Milan, we rode\nthe train for less than an hour and we arrived\n\n417\n00:25:29,670 --> 00:25:31,130\nat a completely new destination.\n\n418\n00:25:31,130 --> 00:25:35,390\nSo we've been exploring the town of Bergamo\nand we also learned that there is a dessert\n\n419\n00:25:35,390 --> 00:25:37,570\nthat is very popular in this city.\n\n420\n00:25:37,570 --> 00:25:42,260\nAnd that is what I have right here.\n\n421\n00:25:42,260 --> 00:25:48,080\nThis right here is called Polenta e osei.\n\n422\n00:25:48,080 --> 00:25:50,220\nAnd Polenta is made from corn.\n\n423\n00:25:50,220 --> 00:25:53,450\nIt is kind of like a finely ground corn or\nmaze.\n\n424\n00:25:53,450 --> 00:25:59,080\nAnd it is usually served in savory dishes\nwith like a tomato sauce or some type of other\n\n425\n00:25:59,080 --> 00:26:00,080\nsauce.\n\n426\n00:26:00,080 --> 00:26:02,080\nUm, but it has been turned into a dessert\nhere.\n\n427\n00:26:02,080 --> 00:26:04,220\nSo we're having sweet Polenta.\n\n428\n00:26:04,220 --> 00:26:10,020\nAnd apparently the name means 'a bird' osei\nis meant to be bird in the local dialect.\n\n429\n00:26:10,020 --> 00:26:11,540\nSo yeah, bird polenta.\n\n430\n00:26:11,540 --> 00:26:13,950\nThat is what we're having today.\n\n431\n00:26:13,950 --> 00:26:17,810\nTime to take a bite.\n\n432\n00:26:17,810 --> 00:26:18,810\nMmmm.\n\n433\n00:26:18,810 --> 00:26:20,120\nBird polenta.\n\n434\n00:26:20,120 --> 00:26:21,120\nMmmm.\n\n435\n00:26:21,120 --> 00:26:23,520\nIt's supposed to be really sweet.\n\n436\n00:26:23,520 --> 00:26:24,800\nIs it?\n\n437\n00:26:24,800 --> 00:26:28,570\nI wonder if it is just polenta on the exterior\nbecause look at the inside.\n\n438\n00:26:28,570 --> 00:26:31,910\nIt almost looks a little bit like cake.\n\n439\n00:26:31,910 --> 00:26:35,350\nSo I wonder if it is just the yellow coating\nthat is the polenta.\n\n440\n00:26:35,350 --> 00:26:36,670\nI'm not entirely sure.\n\n441\n00:26:36,670 --> 00:26:37,670\nAnd is it sweet?\n\n442\n00:26:37,670 --> 00:26:39,150\nOh, very sweet.\n\n443\n00:26:39,150 --> 00:26:40,150\nVery sugary.\n\n444\n00:26:40,150 --> 00:26:44,280\nI mean you can see the granulated sugar on\nthe outside.\n\n445\n00:26:44,280 --> 00:26:45,280\nSuper sweet.\n\n446\n00:26:45,280 --> 00:26:47,340\nBut yeah, it is a completely new dessert for\nme.\n\n447\n00:26:47,340 --> 00:26:49,000\nWant to give it a try?\n\n448\n00:26:49,000 --> 00:26:52,260\nAnd it is unique to here.\n\n449\n00:26:52,260 --> 00:26:57,130\nWe later discovered that the reason it tasted\nso sweet is because we had a lost in translation\n\n450\n00:26:57,130 --> 00:26:58,800\nmoment with our guide.\n\n451\n00:26:58,800 --> 00:27:03,120\nThe dessert we tried bares the exact same\nname as a savory polenta dish with a bird\n\n452\n00:27:03,120 --> 00:27:04,460\ncooked inside.\n\n453\n00:27:04,460 --> 00:27:08,960\nThe dessert was given this name because from\nthe exterior it looks just like polenta but\n\n454\n00:27:08,960 --> 00:27:10,530\nwhen you bite in it is cake.\n\n455\n00:27:10,530 --> 00:27:13,080\nA little confusing but nevertheless tasty.\n\n456\n00:27:13,080 --> 00:27:15,270\nYour turn to give it a try.\n\n457\n00:27:15,270 --> 00:27:16,880\nOh, he's making out with it.\n\n458\n00:27:16,880 --> 00:27:17,880\nWow!\n\n459\n00:27:17,880 --> 00:27:20,170\nThat is some kind of sweet.\n\n460\n00:27:20,170 --> 00:27:22,520\nWhat do you think?\n\n461\n00:27:22,520 --> 00:27:24,910\nSome kind of sweet?\n\n462\n00:27:24,910 --> 00:27:27,620\nIt is definitely tasty.\n\n463\n00:27:27,620 --> 00:27:28,620\nYeah.\n\n464\n00:27:28,620 --> 00:27:30,990\nThat is the kind of thing that I don't think\nI could eat this whole thing.\n\n465\n00:27:30,990 --> 00:27:31,990\nIt is too sweet.\n\n466\n00:27:31,990 --> 00:27:34,060\nIt is a little overpowering isn't it?\n\n467\n00:27:34,060 --> 00:27:35,060\nIt is.\n\n468\n00:27:35,060 --> 00:27:38,580\nYou know, I feel quite lucky to have had the\nopportunity to try this today because we got\n\n469\n00:27:38,580 --> 00:27:40,780\na recommendation from a local upon arriving.\n\n470\n00:27:40,780 --> 00:27:43,660\nAnd we had no idea that this even existed.\n\n471\n00:27:43,660 --> 00:27:44,710\nPolenta as a dessert?\n\n472\n00:27:44,710 --> 00:27:45,710\nHmmmm.\n\n473\n00:27:45,710 --> 00:27:47,169\nWho knew?\n\n474\n00:27:47,169 --> 00:27:50,820\nAnd now I think you should try whatever is\non top there.\n\n475\n00:27:50,820 --> 00:27:51,820\nDo you think that is marzipan?\n\n476\n00:27:51,820 --> 00:27:52,820\nIt's a kind of chocolate.\n\n477\n00:27:52,820 --> 00:27:53,820\nI don't know.\n\n478\n00:27:53,820 --> 00:27:54,820\nWhat is he doing?\n\n479\n00:27:54,820 --> 00:27:57,870\nYeah, I think it is.\n\n480\n00:27:57,870 --> 00:27:58,870\nYeah?\n\n481\n00:27:58,870 --> 00:28:02,000\nIt's also really sweet.\n\n482\n00:28:02,000 --> 00:28:03,000\nWow.\n\n483\n00:28:03,000 --> 00:28:05,590\nI'm getting a bit of a sugar high right now.\n\n484\n00:28:05,590 --> 00:28:07,772\nDo you think you can finish all of that?\n\n485\n00:28:07,772 --> 00:28:10,830\nIs that like a challenge?\n\n486\n00:28:10,830 --> 00:28:11,830\nOh.\n\n487\n00:28:11,830 --> 00:28:15,490\nDoes that mean challenge accepted?\n\n488\n00:28:15,490 --> 00:28:20,070\nOkay, try and describe this dessert for someone\nwho has never had it before?\n\n489\n00:28:20,070 --> 00:28:21,530\nYeah, it is quite unique.\n\n490\n00:28:21,530 --> 00:28:26,550\nSo the outer layer here, you can see it is\nmostly granulated sugar and polenta.\n\n491\n00:28:26,550 --> 00:28:28,880\nThat is probably the sweetest parts.\n\n492\n00:28:28,880 --> 00:28:33,020\nAnd inside it is kind of like a sponge cake\nwith an icing filling.\n\n493\n00:28:33,020 --> 00:28:38,140\nAnd upon further research it looks like we've\nfound a secret chocolate layer in the middle.\n\n494\n00:28:38,140 --> 00:28:41,560\nOkay, so this is the dessert that keeps on\ngiving basically.\n\n495\n00:28:41,560 --> 00:28:42,770\nYeah, basically.\n\n496\n00:28:42,770 --> 00:28:47,160\nSo in terms of price point you can pick up\nthis dessert at almost any pastry shop inside\n\n497\n00:28:47,160 --> 00:28:48,390\nthe old town.\n\n498\n00:28:48,390 --> 00:28:52,861\nIt costs three Euros and I found it so sweet\nthat you can probably split it and share it\n\n499\n00:28:52,861 --> 00:28:53,110\nwith two people.\n\n", "original_filename": "20161231 - Ultimate Lombardy Food Tour ≡ƒç«≡ƒç╣ΓÇ» ∩╜£ Milan Breakfast, Risotto allaΓÇ»Milanese, Aperitivo, Bresaola.en.srt", "missing_transcript": false} {"id": "2aeb7433b36ab151", "content_hash": "662f1c1795e07585f25c0631d5b2671081e401b2", "video_id": "QrqUP-MCeeU", "url": "https://www.youtube.com/watch?v=QrqUP-MCeeU", "position": 33, "published_at": "2016-12-27T22:00:01Z", "video_date": "2016-12-27", "title": "Romanian Food: An Introduction to Romanian Cuisine", "youtube_title": "Romanian Food: An Introduction to Romanian Cuisine", "lang": "en", "channel": "Nomadic Samuel", "domain": "youtube.com", "source": "nomadic-samuel-youtube-transcripts", "caption_source": "srt_archive", "caption_track_kind": "unknown", "view_count": 92938, "tags": "Romanian Food,Romanian Cuisine,Romanian Dishes,Romanian Meals,Traditional Romanian Food,favorite Romanian food,best Romanian food in Bucharest,Romanian food taste test,Brasov restaurants,restaurants in Brasov,Food in Romania,Romania restaurants,Traditional Romanian Cuisine,Romania Food,Romania Cuisine,Romania Food Guide,What to eat in Romania,Romania,La Plăcinte,Halva,Moldavian Pie,Polenta,Transylvania,afinata,Cotlet Dracula,Dracula Pork,food,travel,vlog", "tags_list": ["Romanian Food", "Romanian Cuisine", "Romanian Dishes", "Romanian Meals", "Traditional Romanian Food", "favorite Romanian food", "best Romanian food in Bucharest", "Romanian food taste test", "Brasov restaurants", "restaurants in Brasov", "Food in Romania", "Romania restaurants", "Traditional Romanian Cuisine", "Romania Food", "Romania Cuisine", "Romania Food Guide", "What to eat in Romania", "Romania", "La Plăcinte", "Halva", "Moldavian Pie", "Polenta", "Transylvania", "afinata", "Cotlet Dracula", "Dracula Pork", "food", "travel", "vlog"], "text": "We're coming to the end of our time in Romania and we thought we'd take you out one last time to show you some traditional Romanian cuisine. It's definitely been a highlight of our trip. We've absolutely loved eating Romanian food, so we can't wait to show you a few new things. So I'm very excited because our food has finally arrived and first up I'm going to show you this Moldavian pancake. So it is basically a dough pancake and it is filled with sheep's cheese and cow's cheese but our server also asked if we wanted bacon inside, so we said 'yes, of course.' So let's dig in. I'm going to cut it up and show you what it looks like. On this inside. Oh, yeah. You can see all of the cheese seeping out. Mmmm. Yeah, we've had this a few times and they're really generous with the cheese. Oh yeah. And you can order all different kinds of cheese. They have cottage cheese, you can get mozzarella cheese, whatever you like. Oh, so check it out from this angle. Can you see the bacon in there? Oh, yeah. Oh yeah, baby. Oh, yeah. Let's try it. I'm just eating it like a pizza. I don't know if is right. Oh, that's still hot. Mmmm. That's really good guys. Really good. A little greasy. My fingers are looking oily. But those flavors, the salty cheese and then you've got the bacon. It's real good. It's a nice little appetizer here. I like that you can have it as an appetizer or you could also have it as a main. Like if you were to eat that whole thing it's filling. Alright, time for myself to cut a slice. Oh la lah. It is hot. Mmmm. That is just so amazing. Like, I think this might be my favorite Romanian food. This is just so good. These cheese is so salty and I just love anything that kind of resembles a pizza. And we forgot to mention this can also be served as a dessert. That's right. You can get sweet ones as well. Yeah, sweet cheese and raisins and cranberries. We haven't tried one of those yet but. Maybe we should. Hahaha. Okay, look over here because this is a pretty cool dish. Polenta balls. And I find it really interesting because I've had polenta before in places like Argentina and Italy but I've never seen the polenta rolled out into a little ball like they do here in Romania. And if I cut it in half you can see that it is stuffed with cheese. Oh, yeah. Just look at that. Oh, yeah. And here it comes with a garlic sauce with dill and also sour cream. So let's add a bit of sour cream. Dunk that in the garlic. Look at that. Oh, wow. Mmmm. That's real good. That is so garlic-y. I'm going to have really bad breath after this but it is so good. It is worth it. We're going to need to buy some breath mints and maybe some gum. Alright, so I think I've said this before but I'm going to say it one more time. The first time for me to try polenta I really was not a fan. I thought gosh this is so bland but when I started having it with cheese and eating it more regularly while here in Romania I've really come to enjoy it, so this is a dish that whenever we get Romanian food we always have to find some way to include polenta now. Yes, we do. Hahaha. Big fans of polenta over here. This is my first time trying the balls and they're really good. I like the cheese inside. Mmm. What do you have over here. Can you tell us about this? Yeah, so over here I have basically, if you look down again, so we can see. We have basically a pork cheese bake. So you can see that the cheese is melted on top. You have pork right here. And if you look, if I kind of move this around you can see that there is a really nice cream sauce and there is a lot of potatoes, different vegetables. Oh, and mushrooms. And then you have tomatoes all around the outside. So it is really tasty. You get a lot of different ingredients happening. Try some of that. This is really good. This sort of reminds me a little bit of a lasagna. Mmmmm. And of course we could not resist getting some dessert. So we are having something called Tort a Lunel. And I'm probably butchering the name but that is how I think it is pronounced. And it is basically a dense chocolate cake with Halva, walnuts and peanuts. Oh, my! And it is quite hard to cut through but that is just because there is so much chocolate in there. It's a very dense cake. Yeah, and look at that caramel. Look at that. Amazing. Big spoonful of chocolate cake right there. Oh yeah. I think it has caramel too. It is quite sticky and gooey. Great for chocolate lovers. Alright, time for me to try this. Wow! That is some kind of decadent. I don't even know how we're going to finish this. The two of us with one piece of cake. I find when I'm having Romanian food I am so stuffed by the end of the meal. Siesta time after this for sure. Don't worry, I can take care of this on my own if you leave it up to me. Well, well. I'm guessing you enjoyed that? You better believe it. That was one heck of a big meal. I'm just basically in Siesta mode already. Sipping on my coffee. Not moving at all. Time for price point. It was 95 Lei which if we do the conversion according to Sam is very cheap. Right, Sam? Yeah, it is just over 20 US dollars and we ended up getting 3 drinks, 3 mains and a dessert. Not bad. It is dinnertime and we are at restaurant Transilvania. In Brasov and we are trying traditional Romanian cuisine. Let's go in and order some food. Yum! So you've got yourself a fancy drink? Yeah, I'm just diving right in and trying things I've never had before. This is called afinata and it is a bilberry brandy. And, woah, it smells strong, so let's try a sip of that. Good stuff? Oh, yeah it is so sweet but yet it has like really high alcohol content. Is it like a syrup? Yeah, it tastes very syrup-y. That's a good way of describing it. Well, very exciting times. My food has finally arrived. If you have a look down here I'm having polenta with cottage cheese and sour cream. And I also got some goulash on the side which I know is Hungarian but it was on the menu so 'hey' I got it anyway. So let's start with the polenta because that is very Romanian. Look at that. Look at the cheese. Look at the sour cream. Mmmm. Oh, wow. Is that good stuff? That's good. That's real good. Okay, so tell us about your plate? Now on the menu I saw something I could not resist ordering. It was called Dracula pork. And if something is good enough for Dracula. It's good enough for me. So let's take a look at this. It appears to be pork with some kind of sauce and like a copious amount of cheese. So it's like a melted cheese and maybe ketchup. Maybe it is Dracula's blood on your little pork medallion. Could be. Dracula's blood! Would Dracula approve? I think he would. Yeah. That's really tasty. And I ordered a side of polenta to go with my steak as well. So I'm going to try a bite. That's surprisingly tasty. I have to admit the first time I tried polenta, which was not that long ago, I didn't really like it. I thought gosh that is kind of bland. But it is really growing on me and if you haven't tried it before it's made out of cornmeal. And it has a yeah a kind of starchy kind of taste. You just need a good sauce on the polenta for it to taste good I think. Yeah, I agree. And we ate all of this. How are you feeling? Bulging belly time. You've tried quite a bit of Romanian food so far. What are your impressions? My impressions are that it is quite tasty. It's typical of other Eastern European cuisines in the sense that it is very hearty. There is a lot of meat, there is a lot of starchy foods like polenta and potatoes and there is something else that is really cool is that there is really good wine here. Wine here is fantastic. What's your take on Romanian food? Well, I am stuffed beyond belief so I have to agree. Very hearty. Very filling. Um, I also think this is not a country for vegetarians. You see meat during every meal. During lunch and dinner. Especially pork. So, keep that in mind. So even though we're quite full we couldn't resist ordering a Romanian dessert. So right here we've got sponge cake with chocolate pudding, chocolate sauce. I think it has orange cognac and whipped cream. And who knows what else. So let's just dig in. That's a huge portion. We're sharing this. Mmmm. Wow. I wish they had given. Try that again. I inhaled it. We're keeping this. We're keeping this. I'm choking on dessert for eating too fast. So is it like again? I was going to say. I wish they had given me a bigger spoon because it is so good. I want bigger bites. Bigger mouthfuls. But maybe that is not a good thing because I'm choking. How much did that come to? That came to seventy three Lei. And when you convert that into US dollars it was only eighteen dollars. And keep in mind that was for three mains, three drinks and one shared dessert. I haven't had a meal that was that good of quality and that good of value in a very long time.", "text_with_breaks": "We're coming to the end of our time in Romania\nand we thought we'd take you out one last\n\ntime to show you some traditional Romanian\ncuisine.\n\nIt's definitely been a highlight of our trip.\n\nWe've absolutely loved eating Romanian food,\nso we can't wait to show you a few new things.\n\nSo I'm very excited because our food has finally\narrived and first up I'm going to show you\n\nthis Moldavian pancake.\n\nSo it is basically a dough pancake and it\nis filled with sheep's cheese and cow's cheese\n\nbut our server also asked if we wanted bacon\ninside, so we said 'yes, of course.'\n\nSo let's dig in.\n\nI'm going to cut it up and show you what it\nlooks like.\n\nOn this inside.\n\nOh, yeah.\n\nYou can see all of the cheese seeping out.\n\nMmmm.\n\nYeah, we've had this a few times and they're\nreally generous with the cheese.\n\nOh yeah.\n\nAnd you can order all different kinds of cheese.\n\nThey have cottage cheese, you can get mozzarella\ncheese, whatever you like.\n\nOh, so check it out from this angle.\n\nCan you see the bacon in there?\n\nOh, yeah.\n\nOh yeah, baby.\n\nOh, yeah.\n\nLet's try it.\n\nI'm just eating it like a pizza.\n\nI don't know if is right.\n\nOh, that's still hot.\n\nMmmm.\n\nThat's really good guys.\n\nReally good.\n\nA little greasy.\n\nMy fingers are looking oily.\n\nBut those flavors, the salty cheese and then\nyou've got the bacon.\n\nIt's real good.\n\nIt's a nice little appetizer here.\n\nI like that you can have it as an appetizer\nor you could also have it as a main.\n\nLike if you were to eat that whole thing it's\nfilling.\n\nAlright, time for myself to cut a slice.\n\nOh la lah.\n\nIt is hot.\n\nMmmm.\n\nThat is just so amazing.\n\nLike, I think this might be my favorite Romanian\nfood.\n\nThis is just so good.\n\nThese cheese is so salty and I just love anything\nthat kind of resembles a pizza.\n\nAnd we forgot to mention this can also be\nserved as a dessert.\n\nThat's right.\n\nYou can get sweet ones as well.\n\nYeah, sweet cheese and raisins and cranberries.\n\nWe haven't tried one of those yet but.\n\nMaybe we should.\n\nHahaha.\n\nOkay, look over here because this is a pretty\ncool dish.\n\nPolenta balls.\n\nAnd I find it really interesting because I've\nhad polenta before in places like Argentina\n\nand Italy but I've never seen the polenta\nrolled out into a little ball like they do\n\nhere in Romania.\n\nAnd if I cut it in half you can see that it\nis stuffed with cheese.\n\nOh, yeah.\n\nJust look at that.\n\nOh, yeah.\n\nAnd here it comes with a garlic sauce with\ndill and also sour cream.\n\nSo let's add a bit of sour cream.\n\nDunk that in the garlic.\n\nLook at that.\n\nOh, wow.\n\nMmmm.\n\nThat's real good.\n\nThat is so garlic-y.\n\nI'm going to have really bad breath after\nthis but it is so good.\n\nIt is worth it.\n\nWe're going to need to buy some breath mints\nand maybe some gum.\n\nAlright, so I think I've said this before\nbut I'm going to say it one more time.\n\nThe first time for me to try polenta I really\nwas not a fan.\n\nI thought gosh this is so bland but when I\nstarted having it with cheese and eating it\n\nmore regularly while here in Romania I've\nreally come to enjoy it, so this is a dish\n\nthat whenever we get Romanian food we always\nhave to find some way to include polenta now.\n\nYes, we do.\n\nHahaha.\n\nBig fans of polenta over here.\n\nThis is my first time trying the balls and\nthey're really good.\n\nI like the cheese inside.\n\nMmm.\n\nWhat do you have over here.\n\nCan you tell us about this?\n\nYeah, so over here I have basically, if you\nlook down again, so we can see.\n\nWe have basically a pork cheese bake.\n\nSo you can see that the cheese is melted on\ntop.\n\nYou have pork right here.\n\nAnd if you look, if I kind of move this around\nyou can see that there is a really nice cream\n\nsauce and there is a lot of potatoes, different\nvegetables.\n\nOh, and mushrooms.\n\nAnd then you have tomatoes all around the\noutside.\n\nSo it is really tasty.\n\nYou get a lot of different ingredients happening.\n\nTry some of that.\n\nThis is really good.\n\nThis sort of reminds me a little bit of a\nlasagna.\n\nMmmmm.\n\nAnd of course we could not resist getting\nsome dessert.\n\nSo we are having something called Tort a Lunel.\n\nAnd I'm probably butchering the name but that\nis how I think it is pronounced.\n\nAnd it is basically a dense chocolate cake\nwith Halva, walnuts and peanuts.\n\nOh, my!\n\nAnd it is quite hard to cut through but that\nis just because there is so much chocolate\n\nin there.\n\nIt's a very dense cake.\n\nYeah, and look at that caramel.\n\nLook at that.\n\nAmazing.\n\nBig spoonful of chocolate cake right there.\n\nOh yeah.\n\nI think it has caramel too.\n\nIt is quite sticky and gooey.\n\nGreat for chocolate lovers.\n\nAlright, time for me to try this.\n\nWow!\n\nThat is some kind of decadent.\n\nI don't even know how we're going to finish\nthis.\n\nThe two of us with one piece of cake.\n\nI find when I'm having Romanian food I am\nso stuffed by the end of the meal.\n\nSiesta time after this for sure.\n\nDon't worry, I can take care of this on my\nown if you leave it up to me.\n\nWell, well.\n\nI'm guessing you enjoyed that?\n\nYou better believe it.\n\nThat was one heck of a big meal.\n\nI'm just basically in Siesta mode already.\n\nSipping on my coffee.\n\nNot moving at all.\n\nTime for price point.\n\nIt was 95 Lei which if we do the conversion\naccording to Sam is very cheap.\n\nRight, Sam?\n\nYeah, it is just over 20 US dollars and we\nended up getting 3 drinks, 3 mains and a dessert.\n\nNot bad.\n\nIt is dinnertime and we are at restaurant\nTransilvania.\n\nIn Brasov and we are trying traditional Romanian\ncuisine.\n\nLet's go in and order some food.\n\nYum!\n\nSo you've got yourself a fancy drink?\n\nYeah, I'm just diving right in and trying\nthings I've never had before.\n\nThis is called afinata and it is a bilberry\nbrandy.\n\nAnd, woah, it smells strong, so let's try\na sip of that.\n\nGood stuff?\n\nOh, yeah it is so sweet but yet it has like\nreally high alcohol content.\n\nIs it like a syrup?\n\nYeah, it tastes very syrup-y.\n\nThat's a good way of describing it.\n\nWell, very exciting times.\n\nMy food has finally arrived.\n\nIf you have a look down here I'm having polenta\nwith cottage cheese and sour cream.\n\nAnd I also got some goulash on the side which\nI know is Hungarian but it was on the menu\n\nso 'hey' I got it anyway.\n\nSo let's start with the polenta because that\nis very Romanian.\n\nLook at that.\n\nLook at the cheese.\n\nLook at the sour cream.\n\nMmmm.\n\nOh, wow.\n\nIs that good stuff?\n\nThat's good.\n\nThat's real good.\n\nOkay, so tell us about your plate?\n\nNow on the menu I saw something I could not\nresist ordering.\n\nIt was called Dracula pork.\n\nAnd if something is good enough for Dracula.\n\nIt's good enough for me.\n\nSo let's take a look at this.\n\nIt appears to be pork with some kind of sauce\nand like a copious amount of cheese.\n\nSo it's like a melted cheese and maybe ketchup.\n\nMaybe it is Dracula's blood on your little\npork medallion.\n\nCould be.\n\nDracula's blood!\n\nWould Dracula approve?\n\nI think he would.\n\nYeah.\n\nThat's really tasty.\n\nAnd I ordered a side of polenta to go with\nmy steak as well.\n\nSo I'm going to try a bite.\n\nThat's surprisingly tasty.\n\nI have to admit the first time I tried polenta,\nwhich was not that long ago, I didn't really\n\nlike it.\n\nI thought gosh that is kind of bland.\n\nBut it is really growing on me and if you\nhaven't tried it before it's made out of cornmeal.\n\nAnd it has a yeah a kind of starchy kind of\ntaste.\n\nYou just need a good sauce on the polenta\nfor it to taste good I think.\n\nYeah, I agree.\n\nAnd we ate all of this.\n\nHow are you feeling?\n\nBulging belly time.\n\nYou've tried quite a bit of Romanian food\nso far.\n\nWhat are your impressions?\n\nMy impressions are that it is quite tasty.\n\nIt's typical of other Eastern European cuisines\nin the sense that it is very hearty.\n\nThere is a lot of meat, there is a lot of\nstarchy foods like polenta and potatoes and\n\nthere is something else that is really cool\nis that there is really good wine here.\n\nWine here is fantastic.\n\nWhat's your take on Romanian food?\n\nWell, I am stuffed beyond belief so I have\nto agree.\n\nVery hearty.\n\nVery filling.\n\nUm, I also think this is not a country for\nvegetarians.\n\nYou see meat during every meal.\n\nDuring lunch and dinner.\n\nEspecially pork.\n\nSo, keep that in mind.\n\nSo even though we're quite full we couldn't\nresist ordering a Romanian dessert.\n\nSo right here we've got sponge cake with chocolate\npudding, chocolate sauce.\n\nI think it has orange cognac and whipped cream.\n\nAnd who knows what else.\n\nSo let's just dig in.\n\nThat's a huge portion.\n\nWe're sharing this.\n\nMmmm.\n\nWow.\n\nI wish they had given.\n\nTry that again.\n\nI inhaled it.\n\nWe're keeping this.\n\nWe're keeping this.\n\nI'm choking on dessert for eating too fast.\n\nSo is it like again?\n\nI was going to say.\n\nI wish they had given me a bigger spoon because\nit is so good.\n\nI want bigger bites.\n\nBigger mouthfuls.\n\nBut maybe that is not a good thing because\nI'm choking.\n\nHow much did that come to?\n\nThat came to seventy three Lei.\n\nAnd when you convert that into US dollars\nit was only eighteen dollars.\n\nAnd keep in mind that was for three mains,\nthree drinks and one shared dessert.\n\nI haven't had a meal that was that good of\nquality and that good of value in a very long\n\ntime.", "srt": "1\n00:00:01,599 --> 00:00:09,850\nWe're coming to the end of our time in Romania\nand we thought we'd take you out one last\n\n2\n00:00:09,850 --> 00:00:12,850\ntime to show you some traditional Romanian\ncuisine.\n\n3\n00:00:12,850 --> 00:00:14,510\nIt's definitely been a highlight of our trip.\n\n4\n00:00:14,510 --> 00:00:20,780\nWe've absolutely loved eating Romanian food,\nso we can't wait to show you a few new things.\n\n5\n00:00:20,780 --> 00:00:31,010\nSo I'm very excited because our food has finally\narrived and first up I'm going to show you\n\n6\n00:00:31,010 --> 00:00:32,410\nthis Moldavian pancake.\n\n7\n00:00:32,410 --> 00:00:38,350\nSo it is basically a dough pancake and it\nis filled with sheep's cheese and cow's cheese\n\n8\n00:00:38,350 --> 00:00:44,809\nbut our server also asked if we wanted bacon\ninside, so we said 'yes, of course.'\n\n9\n00:00:44,809 --> 00:00:45,809\nSo let's dig in.\n\n10\n00:00:45,809 --> 00:00:48,949\nI'm going to cut it up and show you what it\nlooks like.\n\n11\n00:00:48,949 --> 00:00:49,949\nOn this inside.\n\n12\n00:00:49,949 --> 00:00:50,949\nOh, yeah.\n\n13\n00:00:50,949 --> 00:00:52,510\nYou can see all of the cheese seeping out.\n\n14\n00:00:52,510 --> 00:00:53,510\nMmmm.\n\n15\n00:00:53,510 --> 00:00:57,219\nYeah, we've had this a few times and they're\nreally generous with the cheese.\n\n16\n00:00:57,219 --> 00:00:58,219\nOh yeah.\n\n17\n00:00:58,219 --> 00:01:00,960\nAnd you can order all different kinds of cheese.\n\n18\n00:01:00,960 --> 00:01:05,190\nThey have cottage cheese, you can get mozzarella\ncheese, whatever you like.\n\n19\n00:01:05,190 --> 00:01:07,610\nOh, so check it out from this angle.\n\n20\n00:01:07,610 --> 00:01:11,299\nCan you see the bacon in there?\n\n21\n00:01:11,299 --> 00:01:12,360\nOh, yeah.\n\n22\n00:01:12,360 --> 00:01:13,939\nOh yeah, baby.\n\n23\n00:01:13,939 --> 00:01:15,000\nOh, yeah.\n\n24\n00:01:15,000 --> 00:01:16,570\nLet's try it.\n\n25\n00:01:16,570 --> 00:01:19,890\nI'm just eating it like a pizza.\n\n26\n00:01:19,890 --> 00:01:24,820\nI don't know if is right.\n\n27\n00:01:24,820 --> 00:01:28,100\nOh, that's still hot.\n\n28\n00:01:28,100 --> 00:01:29,100\nMmmm.\n\n29\n00:01:29,100 --> 00:01:30,740\nThat's really good guys.\n\n30\n00:01:30,740 --> 00:01:31,940\nReally good.\n\n31\n00:01:31,940 --> 00:01:34,780\nA little greasy.\n\n32\n00:01:34,780 --> 00:01:36,600\nMy fingers are looking oily.\n\n33\n00:01:36,600 --> 00:01:41,890\nBut those flavors, the salty cheese and then\nyou've got the bacon.\n\n34\n00:01:41,890 --> 00:01:43,079\nIt's real good.\n\n35\n00:01:43,079 --> 00:01:45,450\nIt's a nice little appetizer here.\n\n36\n00:01:45,450 --> 00:01:49,390\nI like that you can have it as an appetizer\nor you could also have it as a main.\n\n37\n00:01:49,390 --> 00:01:52,259\nLike if you were to eat that whole thing it's\nfilling.\n\n38\n00:01:52,259 --> 00:01:56,950\nAlright, time for myself to cut a slice.\n\n39\n00:01:56,950 --> 00:02:00,390\nOh la lah.\n\n40\n00:02:00,390 --> 00:02:03,219\nIt is hot.\n\n41\n00:02:03,219 --> 00:02:05,429\nMmmm.\n\n42\n00:02:05,429 --> 00:02:09,750\nThat is just so amazing.\n\n43\n00:02:09,750 --> 00:02:13,610\nLike, I think this might be my favorite Romanian\nfood.\n\n44\n00:02:13,610 --> 00:02:15,170\nThis is just so good.\n\n45\n00:02:15,170 --> 00:02:19,530\nThese cheese is so salty and I just love anything\nthat kind of resembles a pizza.\n\n46\n00:02:19,530 --> 00:02:23,190\nAnd we forgot to mention this can also be\nserved as a dessert.\n\n47\n00:02:23,190 --> 00:02:24,190\nThat's right.\n\n48\n00:02:24,190 --> 00:02:25,550\nYou can get sweet ones as well.\n\n49\n00:02:25,550 --> 00:02:27,970\nYeah, sweet cheese and raisins and cranberries.\n\n50\n00:02:27,970 --> 00:02:30,230\nWe haven't tried one of those yet but.\n\n51\n00:02:30,230 --> 00:02:31,670\nMaybe we should.\n\n52\n00:02:31,670 --> 00:02:32,670\nHahaha.\n\n53\n00:02:32,670 --> 00:02:36,090\nOkay, look over here because this is a pretty\ncool dish.\n\n54\n00:02:36,090 --> 00:02:38,090\nPolenta balls.\n\n55\n00:02:38,090 --> 00:02:42,110\nAnd I find it really interesting because I've\nhad polenta before in places like Argentina\n\n56\n00:02:42,110 --> 00:02:47,040\nand Italy but I've never seen the polenta\nrolled out into a little ball like they do\n\n57\n00:02:47,040 --> 00:02:48,970\nhere in Romania.\n\n58\n00:02:48,970 --> 00:02:53,180\nAnd if I cut it in half you can see that it\nis stuffed with cheese.\n\n59\n00:02:53,180 --> 00:02:54,180\nOh, yeah.\n\n60\n00:02:54,180 --> 00:02:55,610\nJust look at that.\n\n61\n00:02:55,610 --> 00:02:56,610\nOh, yeah.\n\n62\n00:02:56,610 --> 00:03:01,020\nAnd here it comes with a garlic sauce with\ndill and also sour cream.\n\n63\n00:03:01,020 --> 00:03:04,040\nSo let's add a bit of sour cream.\n\n64\n00:03:04,040 --> 00:03:07,840\nDunk that in the garlic.\n\n65\n00:03:07,840 --> 00:03:10,120\nLook at that.\n\n66\n00:03:10,120 --> 00:03:11,640\nOh, wow.\n\n67\n00:03:11,640 --> 00:03:12,640\nMmmm.\n\n68\n00:03:12,640 --> 00:03:14,680\nThat's real good.\n\n69\n00:03:14,680 --> 00:03:16,320\nThat is so garlic-y.\n\n70\n00:03:16,320 --> 00:03:21,090\nI'm going to have really bad breath after\nthis but it is so good.\n\n71\n00:03:21,090 --> 00:03:22,090\nIt is worth it.\n\n72\n00:03:22,090 --> 00:03:28,090\nWe're going to need to buy some breath mints\nand maybe some gum.\n\n73\n00:03:28,090 --> 00:03:32,740\nAlright, so I think I've said this before\nbut I'm going to say it one more time.\n\n74\n00:03:32,740 --> 00:03:35,730\nThe first time for me to try polenta I really\nwas not a fan.\n\n75\n00:03:35,730 --> 00:03:39,950\nI thought gosh this is so bland but when I\nstarted having it with cheese and eating it\n\n76\n00:03:39,950 --> 00:03:44,980\nmore regularly while here in Romania I've\nreally come to enjoy it, so this is a dish\n\n77\n00:03:44,980 --> 00:03:49,540\nthat whenever we get Romanian food we always\nhave to find some way to include polenta now.\n\n78\n00:03:49,540 --> 00:03:51,850\nYes, we do.\n\n79\n00:03:51,850 --> 00:03:52,850\nHahaha.\n\n80\n00:03:52,850 --> 00:03:55,720\nBig fans of polenta over here.\n\n81\n00:03:55,720 --> 00:03:58,810\nThis is my first time trying the balls and\nthey're really good.\n\n82\n00:03:58,810 --> 00:04:00,080\nI like the cheese inside.\n\n83\n00:04:00,080 --> 00:04:01,080\nMmm.\n\n84\n00:04:01,080 --> 00:04:02,600\nWhat do you have over here.\n\n85\n00:04:02,600 --> 00:04:03,680\nCan you tell us about this?\n\n86\n00:04:03,680 --> 00:04:09,020\nYeah, so over here I have basically, if you\nlook down again, so we can see.\n\n87\n00:04:09,020 --> 00:04:11,480\nWe have basically a pork cheese bake.\n\n88\n00:04:11,480 --> 00:04:14,600\nSo you can see that the cheese is melted on\ntop.\n\n89\n00:04:14,600 --> 00:04:16,389\nYou have pork right here.\n\n90\n00:04:16,389 --> 00:04:21,010\nAnd if you look, if I kind of move this around\nyou can see that there is a really nice cream\n\n91\n00:04:21,010 --> 00:04:23,530\nsauce and there is a lot of potatoes, different\nvegetables.\n\n92\n00:04:23,530 --> 00:04:24,530\nOh, and mushrooms.\n\n93\n00:04:24,530 --> 00:04:26,980\nAnd then you have tomatoes all around the\noutside.\n\n94\n00:04:26,980 --> 00:04:28,440\nSo it is really tasty.\n\n95\n00:04:28,440 --> 00:04:30,650\nYou get a lot of different ingredients happening.\n\n96\n00:04:30,650 --> 00:04:32,160\nTry some of that.\n\n97\n00:04:32,160 --> 00:04:33,570\nThis is really good.\n\n98\n00:04:33,570 --> 00:04:41,620\nThis sort of reminds me a little bit of a\nlasagna.\n\n99\n00:04:41,620 --> 00:04:43,090\nMmmmm.\n\n100\n00:04:43,090 --> 00:04:48,040\nAnd of course we could not resist getting\nsome dessert.\n\n101\n00:04:48,040 --> 00:04:50,770\nSo we are having something called Tort a Lunel.\n\n102\n00:04:50,770 --> 00:04:54,260\nAnd I'm probably butchering the name but that\nis how I think it is pronounced.\n\n103\n00:04:54,260 --> 00:05:00,760\nAnd it is basically a dense chocolate cake\nwith Halva, walnuts and peanuts.\n\n104\n00:05:00,760 --> 00:05:02,140\nOh, my!\n\n105\n00:05:02,140 --> 00:05:07,970\nAnd it is quite hard to cut through but that\nis just because there is so much chocolate\n\n106\n00:05:07,970 --> 00:05:08,970\nin there.\n\n107\n00:05:08,970 --> 00:05:10,450\nIt's a very dense cake.\n\n108\n00:05:10,450 --> 00:05:12,460\nYeah, and look at that caramel.\n\n109\n00:05:12,460 --> 00:05:14,760\nLook at that.\n\n110\n00:05:14,760 --> 00:05:16,940\nAmazing.\n\n111\n00:05:16,940 --> 00:05:21,200\nBig spoonful of chocolate cake right there.\n\n112\n00:05:21,200 --> 00:05:26,140\nOh yeah.\n\n113\n00:05:26,140 --> 00:05:27,560\nI think it has caramel too.\n\n114\n00:05:27,560 --> 00:05:32,710\nIt is quite sticky and gooey.\n\n115\n00:05:32,710 --> 00:05:35,200\nGreat for chocolate lovers.\n\n116\n00:05:35,200 --> 00:05:38,750\nAlright, time for me to try this.\n\n117\n00:05:38,750 --> 00:05:40,040\nWow!\n\n118\n00:05:40,040 --> 00:05:43,970\nThat is some kind of decadent.\n\n119\n00:05:43,970 --> 00:05:46,140\nI don't even know how we're going to finish\nthis.\n\n120\n00:05:46,140 --> 00:05:47,710\nThe two of us with one piece of cake.\n\n121\n00:05:47,710 --> 00:05:54,300\nI find when I'm having Romanian food I am\nso stuffed by the end of the meal.\n\n122\n00:05:54,300 --> 00:05:55,910\nSiesta time after this for sure.\n\n123\n00:05:55,910 --> 00:06:01,550\nDon't worry, I can take care of this on my\nown if you leave it up to me.\n\n124\n00:06:01,550 --> 00:06:03,120\nWell, well.\n\n125\n00:06:03,120 --> 00:06:04,710\nI'm guessing you enjoyed that?\n\n126\n00:06:04,710 --> 00:06:05,850\nYou better believe it.\n\n127\n00:06:05,850 --> 00:06:08,110\nThat was one heck of a big meal.\n\n128\n00:06:08,110 --> 00:06:11,540\nI'm just basically in Siesta mode already.\n\n129\n00:06:11,540 --> 00:06:14,270\nSipping on my coffee.\n\n130\n00:06:14,270 --> 00:06:19,510\nNot moving at all.\n\n131\n00:06:19,510 --> 00:06:20,700\nTime for price point.\n\n132\n00:06:20,700 --> 00:06:27,300\nIt was 95 Lei which if we do the conversion\naccording to Sam is very cheap.\n\n133\n00:06:27,300 --> 00:06:28,300\nRight, Sam?\n\n134\n00:06:28,300 --> 00:06:33,680\nYeah, it is just over 20 US dollars and we\nended up getting 3 drinks, 3 mains and a dessert.\n\n135\n00:06:33,680 --> 00:06:34,680\nNot bad.\n\n136\n00:06:34,680 --> 00:06:43,580\nIt is dinnertime and we are at restaurant\nTransilvania.\n\n137\n00:06:43,580 --> 00:06:47,740\nIn Brasov and we are trying traditional Romanian\ncuisine.\n\n138\n00:06:47,740 --> 00:06:50,120\nLet's go in and order some food.\n\n139\n00:06:50,120 --> 00:06:51,260\nYum!\n\n140\n00:06:51,260 --> 00:06:59,240\nSo you've got yourself a fancy drink?\n\n141\n00:06:59,240 --> 00:07:03,370\nYeah, I'm just diving right in and trying\nthings I've never had before.\n\n142\n00:07:03,370 --> 00:07:05,500\nThis is called afinata and it is a bilberry\nbrandy.\n\n143\n00:07:05,500 --> 00:07:06,500\nAnd, woah, it smells strong, so let's try\na sip of that.\n\n144\n00:07:06,500 --> 00:07:07,500\nGood stuff?\n\n145\n00:07:07,500 --> 00:07:15,690\nOh, yeah it is so sweet but yet it has like\nreally high alcohol content.\n\n146\n00:07:15,690 --> 00:07:18,610\nIs it like a syrup?\n\n147\n00:07:18,610 --> 00:07:21,400\nYeah, it tastes very syrup-y.\n\n148\n00:07:21,400 --> 00:07:25,710\nThat's a good way of describing it.\n\n149\n00:07:25,710 --> 00:07:30,720\nWell, very exciting times.\n\n150\n00:07:30,720 --> 00:07:34,830\nMy food has finally arrived.\n\n151\n00:07:34,830 --> 00:07:41,340\nIf you have a look down here I'm having polenta\nwith cottage cheese and sour cream.\n\n152\n00:07:41,340 --> 00:07:44,870\nAnd I also got some goulash on the side which\nI know is Hungarian but it was on the menu\n\n153\n00:07:44,870 --> 00:07:47,130\nso 'hey' I got it anyway.\n\n154\n00:07:47,130 --> 00:07:51,030\nSo let's start with the polenta because that\nis very Romanian.\n\n155\n00:07:51,030 --> 00:07:53,010\nLook at that.\n\n156\n00:07:53,010 --> 00:07:55,650\nLook at the cheese.\n\n157\n00:07:55,650 --> 00:07:58,950\nLook at the sour cream.\n\n158\n00:07:58,950 --> 00:07:59,950\nMmmm.\n\n159\n00:07:59,950 --> 00:08:00,950\nOh, wow.\n\n160\n00:08:00,950 --> 00:08:01,950\nIs that good stuff?\n\n161\n00:08:01,950 --> 00:08:02,950\nThat's good.\n\n162\n00:08:02,950 --> 00:08:03,950\nThat's real good.\n\n163\n00:08:03,950 --> 00:08:07,530\nOkay, so tell us about your plate?\n\n164