Page 24 - Rye Bread News Today

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...

>> 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 here. historical...

>> 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...

>> 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. 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...

>> 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...

>> theyre waiting. >> 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...

>> thats great. >> isnt it just awesome? >> great traditional flavors. >> theres all these old school restaurants that have been here for hundreds of years. herring, rye bread, smoked fish, traditional stuff, you know? there we go. thank you, my good man. welcome to the happiest place on earth. >> on earth. there we go. >> no ice. smoked eel. pickled herring. these tiny little shrimps, its one of the few seasonal offerings that danes look forward to. our eating traditions are not that big here. ...

>> now i travel a lot. and these chefs say i want to be number one in the world. i was in mexico, yucatan. they dont even know how to make a tortilla, what a tortilla is made of. they kind of lose touch with traditionals. >> its good for you to try this. the herring, the rye bread, the smoked fish, the traditional stuff, you know? >> oh, yeah. >> because when you grew up as a cook here, you think of this as old-fashioned. you dont see it as an inspiration for your future endeavors as a cook. the...

>> yes, chef. >> now i travel a lot. you know, 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 lose touch with what tradition is. >> that looks good. >> its good for you to try this, the herring, the rye bread, the traditional stuff. when you grow up as a cook here, you dont see it as an inspiration for your future endeavors. the next thing we serve you is flat bread. very traditional here. we spice ours with chutes of spruce a...

Lets start dressing. theyre waiting. >> yes, chef. >> now i travel a lot. you know, 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 lose touch with what tradition is. >> that looks good. >> its good for you to try this, the herring, the rye bread, the traditional stuff. when you grow up as a cook here, you dont see it as an inspiration for your future endeavors. the next thing we serve you is flat bread. very traditional here. ...