Spise med Price Episode Rating Graph

Lots of fritters are cooked when Adam and James Price travel to Brussels and visit the EU Parliament. Ole Ryborg helps in the kitchen, and Margrethe Vestager offers strawberries dipped in Belgian chocolate. Margrethe Auken stops by for moules frites, and Parliament President Roberta Metsola is flanked by security guards, to say the least, when she eats Belgian waffles and tells why she thinks it's a good idea to vote for the EU parliamentary elections on 9 June.

A lot of lagers are drunk and a lot of cigarettes are smoked as Adam and James Price travel back to the 70s and make prawn cocktails, tenderloin roasted like venison, hasselback potatoes (NOT "hazelbakte"), Waldorf salad and real old-fashioned cream duck with fruit salad.

Midnight snack is just something very special, which is why Lisbet Dahl, Andreas Bo and others come for dining at midnight. James and Adam prepare crustaceans with seafood filling, vitello tonnato, a delicious pear tart and not least the French specialty ficelle picarde.

The faster the better! That's how it is sometimes in every kitchen. James and Adam each have their own take on brilliant dishes that can be made in under 10 minutes.

Umut Sakarya comes to visit when James and Adam Price throw themselves into a big (really successful) Turkish food party with the world's best street food: shawarma, lahmacun, sigara börek and of course real Turkish kebab.

They do things their very own way in Japan and their kitchen is really worth a look. We know and love sushi, Japanese breakfast is almost an art form, and grilled chicken is reminiscent of gastronomic science. James and Adam show how to behave in the Japanese kitchen. And it doesn't go smoothly when both brothers jump in kendo suits.

The Price brothers once made a pizza with bananas. They will never do that again!! On the other hand, in this pasta program they make the most amazing authentic Italian pasta dishes such as the elegant pasta alla norma, the legendary tortellini and the shamelessly tempting type of lasagna from the Marche region: vincisgrassi.

In this pure ice cream program, the Price brothers share their vast experience in the production and eating of ice cream. We start with two types of sorbet and work our way through the wonderful world of flavors and textures of ice cream. The ice machines cost anywhere from DKK 279 to DKK 32,000 and the results are......surprising!

Pizza is the world's most popular dish and it obliges! That's why the Price brothers bake everything from the simple (and brilliant) Pizza Margherita to the insanely nutritious Chicago Deep Pan Pizza. Everything is made from scratch and you can really (REALLY) taste it.

There is dancing and smashing of plates and the menu is exceptionally delicious when the Price Brothers are visited by a large hungry Greek wedding party.

That it took so many years before a pure burger program was produced is almost a scandal. On the other hand, we dare to promise that everyone will be happy (including the vegetarians) when James and Adam Price give their take on five different absolutely superb burgers.

It's busy in the hen house when James and Adam Price make five different fantastic egg dishes... with eggs from their own hens, of course. WARNING: In this programme, several fantastic egg dishes are made (eg Eggs Benedict" and "Soufflé au Grand Marnier") which are highly addictive in most cases.

James and Adam Price have "traveled" to China to make one of the world's best and undoubtedly also one of the world's most time-consuming dishes: Peking duck. It takes no less than four days, and it requires special equipment from the construction market, which has never before been seen in the brothers' kitchen. Fortunately, during the waiting period (4 days) there is also time for spring onion pancakes and a particularly strong chicken dish.

Cards are played, 9mm pistols are fired and cooking is done in the best mafia fashion when the Price brothers invite you inside their new kitchen in Brooklyn, New York. The menu is extremely inviting and includes the Sicilian specialty "cannoli", the legendary "Shrimp Gambino Style" and of course also the great Italian-American classic: "Sunday Sauce".

The Price brothers go one step further and launch their first ever 100% vegan program. The title "animal food" is intended as a friendly greeting to the skeptics, because both carrot hot dogs, chili sin carne and the vegan meatballs are guaranteed to make any meat lover surrender. Vegan dishes can be made to taste AMAZING!

The Price brothers have been on a trip to Sletten Havn and a trip to Øresund with Niels and the fishing cutter "Flid". With the fish as fresh as it can possibly be, prepare Asian Crispy Fried Mullet (your dinner guests will love you for it), Mexican Fish Tacos (your family will love you for it!!) and Soup de Poisson (James' favorite).

Record amounts of butter are used when the Price brothers conjure up magic in the fantastic (and nutritious) American SOUL kitchen. The menu includes Mac'n'cheese, barbecue ribs, sweet potato pie and of course also fried chicken - "the gospel bird".

On Lolland is Christianssæde. A magnificent old manor house with a surrounding forest that almost calls for gastronomic adventures. As children, James and Adam collected mushrooms with their parents. Now they are on their own mushroom hunting, and the overriding problem is that they actually can't quite remember what can be eaten and what definitely can't.

The Price brothers have reached the fantastic Ireland that offers both sumptuous nature and brilliant cuisine. We start with brunch at The Cobblestone pub in Dublin and finish with "Bacon and Cabbage" at the spectacular "Cliffs of Moher". Both brothers also get the opportunity to show their skills on the dance floor when they dance Riverdance with the real riverdancers.

Finally, the Price brothers get their kilts on! The season's fifth program takes place in mountainous Scotland. Breakfast is made under the open sky in The Highlands, lunch on Loch Ness and the evening's big hunting dinner is taken in nothing less than a Scottish castle. Warning: Millionaires Shortbread is part of this program. A dangerously good cake!

In Liverpool they have The Beatles, Liverpool FC and some absolutely wonderful dishes......with outlandish names. Join the Price brothers as they cook Toad-in-the-hole, Welsh rabbit and Spotted Dick as they travel through the Lake District and the North of England. NB! James Price's favourite: Lancashire Hotpot is cooked in this episode.

James and Adam Price love England and enjoy eating a British/Indian breakfast on Lord Nelson's flagship "HMS Victory". The brothers drive south to the wonderful idyllic fishing village "Mousehole" and "High Tea" is prepared according to all the rules of the art at the legendary "River Cottage".

The Price brothers cook in wonderful Oxford and sniff out a terrible crime in The Cotswolds. The menu is watercress soup, roast lamb with mint sauce and, of course, summer pudding when Lady eilsa and Lord Stonor invite you inside their 800-year-old mansion: Stonor House.

Forget about Brexit and come along as the Price brothers travel to the UK and cook fantastic food in the heart of London. The menu is Full English Breakfast (of course), Chicken Tika Masala and of course the world's favourite: fish n' chips. All dishes are prepared from scratch with great love for both British cuisine and the people of our magnificent neighbor to the west.

James and Adam Price have reached Lapland where the temperatures are on the cold side of minus 35 degrees. James insists on ice fishing and Adam fortunately meets a real Finnish Sami family who invite them inside their Kota tent. The menu offers nourishing Karelian pirogues, inviting reindeer stew, home-made cheese dessert and, of course, kalakukko made with James' home-caught fish.

The Price brothers are well underway on their journey around the Nordics and have now reached the southern part of Finland. The menu offers creamy salmon soup, superb pea soup in a Finnish sauna, runeberg tarts in Runeberg's hometown of Porvoo and of course the folk hero Mannerheim's liver dish: Vorschmack and mämmi.....perhaps the world's ugliest dish. Finland is both beautiful and hospitable, and Adam's dream of being the hero of the wilderness suffers a serious setback when he gets a well-grown splinter in his finger.

The Price brothers are in Norway and in the middle of their Nordic Food Odyssey. The menu is about as Norwegian as it gets and there is cod, sheep and a single whale sausage on the table when the brothers make Rømmegrøt, Prinsefisk, Fårikål and Pinnekött. Adam insists on sleeping under the open sky, but ends up on a drilling platform in the middle of the North Sea and James challenges himself on Norway's biggest ski jump hill, Holmenkollen.

The Price brothers are in the middle of their Nordic odyssey and have now reached Norway. First stop is Texas burger in Oslo, after which the trip goes west to Bergen. Here, the most fantastic rockfish is prepared on the old "Bryggen" and at the Borgund stave church from 1180, the brothers bake waffles with brown cheese. Of course, there must also be salmon on the table, so James buys 50 meters of a (by the way dried up) salmon river and Adam suddenly knows everything about fly fishing.

James and Adam Price are on their first ever Nordic odyssey and the team has now reached the east coast of Sweden - a true paradise for food lovers. The menu is Biff a la Lindström and in Skærgården we managed to get hold of a whole pike-perch prepared with spinach and onion roe hollandaise. In Carl Larsson's home, Limpa and Gubbröra are prepared and deep in a large Swedish forest, elk stew and blueberry soup are to be eaten.

With open foreheads and outstretched hands, James and Adam Price set off on their first ever Nordic food odyssey. The goal is unmistakable: The Norwegian, Swedish and Finnish storerooms must be conquered, explored and brought home to the Danish TV viewers. We start in the scenic Swedish countryside, where we make kroppkakor and irresistible Köttbullar. The dessert consists of real Småland cheesecake, traditional shortbread and the most fantastic cinnamon buns in Astrid Lindgren's Vimmerby.

It's about French culinary art par excellence when James and Adam Price go into the kitchen and pay tribute to the French master chef Auguste Escoffier. The menu ranges from the familiar "Peach Melba" to the sophisticated "Supremes de volaille Jeanette". The dishes require a lot of time in the kitchen, but the results are absolutely worth waiting for.

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?

It oozes with moisture, pork and air in the stomach when the Price brothers conjure up the most fantastic cabbage dishes such as brown cabbage and pork, choucroute garnie and sailor's dish. The joy is great and the price low, until Adam tops every cabbage dish and grates black truffles over the extravagant dish Foie gras in Savoy cabbage.

All chocolate lovers are strongly recommended to watch this program. There is chocolate with chocolate on it in this sweet version of "Spise med Price", where the brothers make milk chocolate ice cream, chocolate cake, turtles and a new interpretation of the classic Plum in Madeira. And then the childhood trauma about the hollow Easter eggs is settled, when the brothers fill almost two kilos of ganache in their version of the "giant Easter egg that does not disappoint".

Brødrene Price's food program this time balances very badly between the child-friendly and the decidedly child-unfriendly, when the Danes' national bird, the dinner chicken, is treated lovingly. Along the way, e.g. a couple of genuine legless birds add body to a round of aesthetic "playing with the food". If you hold out until the bitter end, there will, however, be good inspiration for the housewives m/k who have grown tired of seeing the evening's protagonist in the familiar role of curry chicken. Why not indulge in a Chicken Pepitoria, a Pollo Sorpresa or a surgically well-executed ragdoll chicken in laurels?

A Meat-Free Day has been decided in the kitchen of the Price brothers, who dish up some of their favorite vegetarian dishes. But fear not, it will be demonstrated that meat-free does not equal calorie-free. Along the way, there will be an opportunity to experience Adam and James as farm workers as they practice becoming skilled sticklers during the asparagus harvest. See if you manage to maintain a 100% meat-free zone around the TV kitchen for a whole half hour of mood in fresh colors.

Adam and James Price are ready with a brand new series "Eat With Price". Due to the high fat content in previous programs, DR's board has forced the brothers to begin the new season with a salad program. DR's board will regret it.

"Hungry in Provence" The Price family no longer has a small apartment in the south of France, but DR's TV chefs, Adam and James Price, in return get many opportunities to show off their kitchen French when they present the viewers and each other with a number of Provençal classics . Adam takes a huge revenge in the brothers' internal arms race and even entices James to test what happens to his French pancake batter when it is exposed to a 350 degree oven.

In the episode, the flame is turned down completely, and the spending pants are tightened as far as physically possible, when the Price Brothers dish up the dishes at the end of the month. In other words, there is cheap food in the pots. Dishes that don't cost a lot of bass, but which, if pronounced in French, taste fine and elegant. Today's broadcast is full of such tips and tricks, also for how to create the Danes' right to life, free food, if you are a little creative. You therefore lose money by not watching today's episode.

There is both space for the 70s fondue set and the 80s "raclette solarium", when the Price brothers take us on a journey into the wonderful world of cheese with, among other things, Steak de Fromage, Aligot cheese mashed potatoes and Fried goat's cheese. But it is also a dangerous journey, where the brothers come across a 23-year-old cheese from Crete and a somewhat younger, but very alive, specialty from Sardinia.

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 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.

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".

Many have praised the Price brothers for using much fat in their dishes (maybe just a little TOO much!), and Adam and James sign off in this program with a decidedly slimming menu. At least as far as the imagination now goes, when you have to do without "plenty of butter". Hear i.a. what the famous "risk cure" in the Price family is all about, and which of the men do the most sports. Along the way, there will also be time to make some quite endearing, photogenic and even edible dishes.

"Van Helsing's Supper" In today's programme, the main role is played neither by the Price brothers nor by the vampires who, against all odds, can be spotted on the screen during the broadcast. Today's protagonist, on the other hand, is Allium Sativum, also known as "The Stinking Rose", or the garlic if you like. It can be prepared and used in countless ways and is not only tasty, but downright healthy! And Adam and James don't hold back. Both brothers fortunately belong to the group of people who basically do not smell after eating garlic, but it is still recommended not to sit too close to the TV screen. And by the way, there are taste tests of an American garlic ice cream. Bon appetite.

Pro et contra oysters, that is the question, but not the only important question of the day. Shell, shell not - is another pressing issue of the kind, and it is answered with a resounding yes when the Price brothers go to the beach and fish for creatures with their own armor and shell. We are probably not revealing too much by stating that not all participating animals escape alive from today's edition of Eat with Price when the fishing trip ends in the kitchen. Here you also get answers to the questions: Which animal do crab claws come from? How do you avoid peeling fjord prawns and which shellfish are excellent as an ashtray?

2½ liters of cream, 2 kg of sugar, 300 grams of marzipan, 200 grams of nougat, 1 kg of butter, 24 egg whites, 1½ liters of vanilla ice cream, 400 g of chocolate, 500 grams of raspberries and a cup of water. That is essentially the recipe for today's programme, when Adam and James Price take cruel revenge for growing up in a home where sweets and sweets were banned. To demonstrate the natural relationship they have since acquired with the sweet life, they take us on a journey through all kinds of pastry cakes, homemade cakes, starter desserts, main course desserts and sweets. By the end of the road, both viewers and the Price brothers will be glued to the screen.

After several decades, when the gastronomic course has been set in the direction as far away from the Danish soup pots as possible, food "as our grandmother made it" is once again finding its way to Danish dinner tables and menus. The Price brothers are jumping on the Grandma wave and serving battered meat to bad boys and boiling coffee in the best Madam Blå style. At the brothers' own grandmother's house, Christmas food was served all year round for the weekly Sunday lunch, and in this program the two chefs openly compete to make a grandmother's classic such as tartlets with chicken in asparagus as difficult as possible.

Scoring! The Price brothers have accepted the challenge of creating the perfect romantic dinner and are rewarded with female company of exquisite quality. Nothing is left to chance when a 4-course menu is put together, and when the table and the home must be at least as neat as the guests. Here again you have to resort to cheating, not just a little - but a lot. On today's occasion, Adam's cleaning help, Janna, has been enlisted, so that the brothers can concentrate fully on getting the gastronomy up and running. However, not everything goes according to plan.

There is a war in the kitchen, though not between the Price brothers - but between a few of the dishes they make. It is covered with gastronomy with a historical dimension - and all dishes hide a story about Napoleon Bonaparte. A few famous cakes bear his name, the classic Søtunge Walevska is named after Napoleon's mistress, and finally the Battle of Waterloo is recreated when Napoleon's livery, Chicken Marengo is up against Beef Wellington, named after Napoleon's court man, the Duke of Wellington. The astute viewer will also sense that at least one of the chefs has an unusual Napoleon geek.

"A potato is a potato" And yet not. There are countless varieties of potatoes, and there are even more uses for the underground tuber. In this episode, the Price brothers deliver a few surprising tips about potatoes. Among other things, a few useful potato chip tips if you want to take on the snack industry. They bake a cake containing boiled potatoes and also manage to reveal the shocking secret behind the term "gourmet mashed potatoes".

The crazy professor doesn't get past the TV kitchen of the Price brothers. The two chefs, on the other hand, are themselves wearing lab coats and safety glasses when they try to the best of their ability to trick some of the most advanced gourmet kitchens into an art or two. See e.g. how you can make strawberry caviar yourself, how to quickly conjure up homemade strawberry ice cream in 1 minute, from scratch - or how about a homemade carrot cake in 2 minutes! Great tips for any busy housewife; however, some creations in today's episode are in the "don't try this at home" category.

There is nothing short of fraternal and heroic Cossack atmosphere in the kitchen when Adam and James Price conjure up some of the best that Russian gastronomy has to offer. However, sad memories of Soviet-era commodity shortages arise as a hunt for real Russian caviar turns out to be a bigger challenge than first thought. In return, the brothers gain new insight into the Russians' strange traditions for and use of vodka, and are fortunately far-sighted enough not only to equip themselves with plenty of butter, but also with plenty of food in case uninvited guests arrive.

Then there is pig on the fork! The Price brothers literally run with the pig when they e.g. puts a rotating spit into a homemade Italian pork roll roast. There will now also be time for other pig tricks, such as the German national dish Eisbein mit Sauerkraut and a new interpretation of the classic, cutlets in a dish. The piggery will almost never end, and it's just that big brother James' unusually loving relationship with Denmark's national animal gets in the way of a successful day in the kitchen.

The Price brothers reminisce about their college days in Oxford and take huge revenge (not least on behalf of British gastronomy) for the unfortunate culinary experiences that came with it. British cuisine is something and more than fish & chips, and the difference between a so-called Danish roast beef and its English origin is significant. It is served with "all the trimmings" and loose Yorkshire puddings. The dessert, sticky toffee pudding with custard and toffee sauce, will probably also pick up a few points for the Brits. Along the way, there will also be time to consume both a pub meal and a cup of 5 o'clock tea, served by the butler called for the occasion, James.

Manet's classic painting "Luncheon on the Grass" not only adds a name, but in a way also a body, to today's program. This is because food is packed and cooked here, which can be consumed under the open sky. That today's menu entices with exotic names such as pain bagnat, ajo blanco and frittata is perhaps to be expected. But the fact that an eight-armed octopus and a pair of calf kidneys also end up in the picnic basket is probably more surprising. Nevertheless, many a treat comes out of the antics, despite difficulties in finding the perfect place to consume the food.

Both James and Adam Price love Indian food, and this edition of Eat with Price involves grating ginger, roasting curry and dancing Bollywood dances. With six fantastic dishes, the brothers pay tribute to Indian cuisine and James has a surprise that Adam will probably never forget.

James and Adam Price celebrate American sandwich cuisine in this deli edition of "Eating with Price." "Smokey Briskett" is grilled for well over 4 hours and "Tunamelt", "Rubensandwich" and the brothers' own favorite "Steaksandwich" have so much goodness in them that every food lover will surrender to the sumptuous cuisine. Each sandwich is intended for one, but is large enough for an average Danish household. For the first time in "Eating with Price" cola is drunk with food, and then we make the sandwich that Meg Ryan ate at "Katz deli" in the legendary scene from the movie "When Harry met Sally".

Why do the Price brothers fry mozzarella cheese in a horse-drawn carriage? Can you make Saltimbocca outdoors when it's raining? And was it really Adam who ate grandma's plum in Madeira when James was blamed? Get the answers and tips for wonderful Italian dishes in the brand new series "Eat with Price on the go". The first time they have gone to Rome - the eternal city, to imitate the Romans in the art of cooking.

The Price brothers don't just put on vests in today's episode. They also briefly put on protective sleeves. But otherwise the course is north to Skagen, where the food and party-loving Skagen painters have left a culinary footprint that is worth stepping in. There is primarily local fish on the menu, which is consumed partly at Denmark's two outermost dining places - and partly at the dining table in the famous Brøndums Spisesal at the Skagen Museum, where the Pricers have the Krøyers and the Anchors at the table.

Sovsen Jensen - The episode where the meat is an accessory. A great many Danes buy powdered sauce in a cardboard box or ready-made sauce in a bottle. The Price brothers think it's a shame and a shame, when the homemade is so many times better. The brothers are almost uncompromising when it comes to sauce, and it can easily take them a day or so to produce the perfect sauce. But a super sauce can also be made in a flash and does not necessarily require starting with 10kg of bones in a giant pot. Several techniques are tested and one thing is certain: once you have tasted a really good sauce....or gravy, you are very reluctant to go back to the ready-made one.