«Everybody has heroes, mine is the dude that runs www.fxcuisine.com & I'm not even joking. He's the OG of foodies, I think I have a mancrush. »
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Home >> ExperiencesListing articles 16 to 30 of all 86 articles  Most recent articles first. Sort by: Popularity ¦ Date ¦ Tags  Salama da sugo
This medieval Italian sausage from Ferrara nearly made me pass out.  Primeval Tyrolian Cheese
Graukäse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in Südtyrol to see how it's made at the farm.  Swiss Sugar Factory
My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.  Saint Martin Fair
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.  Eataly - Slow Food Superstore
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.  A night at the Liboson
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!  Slow Food Fair Popular
My visit of the largest traditional food fair in the world in Torino, Italy.  Paris Truffle Dinners
Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.  Hard Core Swiss Vacherin Cheese
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.  Chicken for Dessert
One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!  The Passion of the Boar
We roasted a whole boar on woodfire at Hattonchâtel castle in France for a memorable medieval banquet. See how it's done, from start to finish. Not for the faint of heart!  Red-Hot Medieval Roots
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace.  Swiss Federal Fast Soup
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.  A Jam Fit for a Queen
The most expensive jam in the world is made in Bar-le-Duc from red currants hand-seeded with a goose quill. Worth every penny!  Verdun Sugar Coated Almonds Popular
During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier. Found 86 articles: <<Previous 1 2 3 4 5 6 Next>>
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«Everybody has heroes, mine is the dude that runs www.fxcuisine.com & I'm not even joking. He's the OG of foodies, I think I have a mancrush. » |
