Page 23 - Rye Bread News Today

>> yes, chef. >> now i travel a lot. and i meet chefs who say i want to be number one in the world. i was in mexico, the yucatan. they dont even know how to make a tortilla. they dont know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> its good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, when you grow up as a cook here, and you think of this as old fashioned you dont see it as an inspiration for yo...

And i meet chefs who say i want to be number one in the world. i was in mexico, the yucatan. they dont even know how to make a tortilla. they dont know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> its good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, when you grow up as a cook here, and you think of this as old fashioned you dont see it as an inspiration for your future endeavors as a cook. the ne...

>> now i travel a lot. and i meet chefs who say i want to be number one in the world. i was in mexico, the yucatan. they dont even know how to make a tortilla. they dont know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> its good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, when you grow up as a cook here, and you think of this as old fashioned you dont see it as an inspiration for your future ende...

>> thats great. very traditional flavors. >> theres all these old school restaurants that have been here hundreds of years. the herring, the rye bread, the smoked fish, the traditional stuff. you know. >> there we go. thank you, my good man. welcome to the happiest place -- >> on earth. >> on earth. >> there we go. >> all right. >> smoked eel. shrimp. pickled herring. these tiny little shrimps, one of the few seasonal offerings that danes look forward to. our eating traditions arent that big her...

>> now i travel a lot. and i meet chefs who say i want to be number one in the world. i was in mexico, the yucatan. they dont even know how to make a tortilla. they dont know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> its good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, when you grow up as a cook here, and you think of this as old fashioned you dont see it as an inspiration for your future ende...

The middle. >> thats great. very traditional flavors. >> theres all these old school restaurants that have been here hundreds of years. the herring, the rye bread, the smoked fish, the traditional stuff. you know. >> there we go. thank you, my good man. welcome to the happiest place -- >> on earth. >> on earth. >> there we go. >> all right. >> smoked eel. shrimp. pickled herring. these tiny little shrimps, one of the few seasonal offerings that danes look forward to. our eating traditions arent ...

>> thats great. very traditional flavors. >> theres all these old school restaurants that have been here hundreds of years. the herring, the rye bread, the smoked fish, the traditional stuff. you know. >> there we go. thank you, my good man. welcome to the happiest place -- >> on earth. >> on earth. >> there we go. >> all right. >> smoked eel. shrimp. pickled herring. these tiny little shrimps, one of the few seasonal offerings that danes look forward to. our eating traditions arent that big her...

>> now i travel a lot. and i meet chefs who say i want to be number one in the world. i was in mexico, the yucatan. they dont even know how to make a tortilla. they dont know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> its good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, when you grow up as a cook here, and you think of this as old fashioned you dont see it as an inspiration for your future ende...

To be number one in the world. i was in mexico, the yucatan. they dont even know how to make a tortilla. they dont know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> its good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, when you grow up as a cook here, and you think of this as old fashioned you dont see it as an inspiration for your future endeavors as a cook. the next thing we serve you is flat br...

Not a single one? >> thats what we call a nice grouping. >> this is like public school, shooting range. >> after this, were going to steal a car. ill teach you to drive. >> come on, guys. theyre waiting. >> lets go. >> familiar with this one at all? >> no. >> its served around christmas time. we call them ebelskievers. >> youve got a little fish rammed right through. i love it. >> isnt this sweet. >> theres a pickled cucumber in the middle. >> thats great. >> isnt it just awesome. >> very tradit...