Spise med Price

Brothers Adam and James Price cook "the way our father cooked it" and tell stories from growing up in an actor's home, where food often played the main role. See i.a. the brothers' recipe for Coq au vin, hear why you need to be able to sing "A little elf traveled" in order to make a perfect omelette, and find out what secrets are hidden behind the dish "Farmor's Egg". Behind today's dessert: tarte Tatin with cinnamon ice cream, there is also a small internal rivalry: Was it the older brother or the younger brother who first bought an ice cream machine for 5,000 kroner?

Things go fishy for brothers Adam and James Price. There is Bornholm fish soup as our father made it on the menu, and the brothers also throw themselves into making mussels in four different ways. Along the way, there will be time to tell stories from growing up together in an actor's home, where food often played the main role. Hear i.a. about Adam's first pet, the lobster Helene, and get the answer to whether you can crush lobster shells in a blender.

With an eminent sense of timing, the brothers Adam and James Price have sacrificed a small Easter lamb, which is resurrected during the program in both a Turkish, Moroccan and Danish version. However, the lamb is not the only one who has to make sacrifices in today's programme, where both the younger brother and older brother are taken to school by the other. Also get the story of how Poul Reumert succeeded again and again in sneaking into the many recipes of his childhood home.

Brothers Adam and James Price embark on a menu that will make any health freak run away screaming with high knee lifts. All dishes in today's program are prepared in - boiling oil. James gets the opportunity to shine with his fryer, a device with many buttons and lights (which little brother Adam has no equal), and deep-frying is done in both Spanish, Japanese and Italian. Farmer John Price, via his participation in Lørdagshjørnet anno 1977, helps the sons to the family classic, Bouef sauté Stroganoff.

Brothers Adam and James Price dish up a number of Northern Italian classics. Making a Tiramisu gives Adam the opportunity to demonstrate his latest superior acquisition of kitchen equipment, and he also presents viewers with a decadent version of Risotto Milanese. There are crostini for the slightly hungry viewers, and those interested in psychology get a small insight into James' distinctive and significant relationship with his electric speed chopper.

Brothers Adam and James Price demonstrate that it pays not only to watch the food on the hair, so to speak. Beneath the surface, there is a lot of good food hidden, for those who dare. Who should e.g. think that behind the equally legal medical term "thymus glands", there is a delicacy hiding on the menu of gourmet restaurants? Also meet a famous liver or two when making politically incorrect foie gras and somewhat more correct "Fegato Veneziana". Stomach and brain are also prepared anecdotally.