Spise med Price Season 1

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.

Sovs, såås or sauce. Dear child has many names, and in today's broadcast, brothers Adam and James Price throw themselves into one emulsified sauce after another. Not only is "plenty of butter" used, as the well-known TV chefs Conrad and Aksel would have suggested, but also copious amounts of eggs and oil when the brothers conjure up homemade mayonnaise, hollandaise, béarnaise and a few other members of the sauce family. Mackerel, salmon and grilled beef steaks only play secondary supporting roles as "side dishes" in today's broadcast.

The brothers Adam and James Price strike a blow in the pasta dough, and conjure up an almost mafia atmosphere when they dish up a series of pasta dishes for the viewers and each other. Get, among other things, an almost secret recipe for a fish lasagna, which Adam works hard to sponsor. It really gets daring, too, when James makes the "whore's sauce" (puttanesca) and little brother responds again with authentic tinned food. James also trumps the brothers' arms race once again with an unprecedented (and almost unused) adult-sized kitchen appliance.

Brothers Adam and James Price have gone to the kitchen to separate the sheep from the goats. Even though sheep and goat are pretty much the only types of meat that are not part of today's main course. The French country classic, "Cassoulet", is a real mountain stage in all kinds of meat preparations. James thus gets the opportunity to demonstrate how to confit duck leg as well as show a home video with the dubious title "James makes sausages". Without going too much in the way of brother's all-day project of a men's dish, Adam succeeds in creating a bit of counterbalance in the form of a number of delicious, albeit "cheesy" dishes of the type that, above all, do not cost too much appetite: a warm salad, a granita and Peruvian "ceviche".

In the provisionally last program in the series, brothers Adam and James Price have decided to blow themselves up - to the best of their ability. And they get hard work, since they have chosen to send dinner invitations to their absolute harshest critics: namely each other! They must take turns serving a dish to each other in a measured time, and have the dish approved as a genuine "bladder". Nerves are high and honor is at stake when Adam and James really roll out. The jokes start with a joint attempt in the genre: "decapitation of a champagne bottle".