Spise med Price

Brødrene Price er klar med gaver til både seerne og hinanden, når de åbner ovndøren for Familien Prices juletraditioner, både de sære og de meget sære. Der er hjemmelavede køkkentips og chips, og en mandelgave, der sparker julerøv ud over det sædvanlige. Den farserede kalkun, som er julemenuens hovedrolleindehaver, stresser dog ikke d'herrer mere, end at der bliver rigeligt tid til at servere mangt en håndlavet hapser undervejs.

Det kunne umiddelbart ligne urimeligt dårlig timing, når DR1 blænder op for en aften i Mortens tegn. Men for alle landets husmødre (m/k), er det tværtom rettidig omhu, at brødrene Price i god tid giver tips og inspiration til den forestående uges Morten Aften. Det sker foran et sultent publikum i Hofteatret i København, hvor der ifølge husreglementet ellers ikke må gås på bordene. Det er da også en Anden fugl, der kæmper med Adam, James og Morten om hovedrollen på scenen og på tallerkenen.

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.

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.

"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.

"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.

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 fact that the Price brothers ended their career as pop carpenters with the ignominious 2nd place at the Danish Melodi Grand Prix 1988 has not got them down completely. Now they are coming strong again, this time competing in a (home-composed) Nordic Food Grand Prix with tastings and favorites from primarily Norwegian and Swedish cuisine. However, there will also be room for a single Danish classic before the tension over the title of "Nordic Master in National Dishes" is unleashed. Along the way, some new nuances and spices are added to the concept of fair play.

The Price brothers invite viewers inside a new setting for a new round of nutritious food programs. In today's programme, the invitation has also gone out to a larger company, and small snacks and festive reception food are offered. In other words, there is kitchen warming for all the money with little surprises thrown in, not only for the guests who have eaten, but also for the two chefs. The menu is this time (completely extraordinary) without specific health tips. On the other hand, there are tips to pick up both for those who like "a lot of butter" and those who like "a lot of alcohol".

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.

In this episode, the Price brothers have left the home kitchen and are cooking on rolling ground and around their childhood holiday island, Bornholm. A Bornholm rooster ends his days over a fire among the rocks and is joined by green strawberries and the harvest from a mushroom hunt in a secret place. The brothers also each make a new interpretation of the classic Sol over Gudhjem. Get an answer to whether an ice cream containing e.g. smoked herring, becomes a big hit on the island.

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.

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.

There's plenty of beef on the menu in this edition of "Eat with Price". The well-prepared brothers prepare both known and unknown pieces of beef and get a real surprise when the giant bull "Dijon" suddenly appears in James' garden. See how to make the world's best fries and why the best piece of meat doesn't have to be the most expensive.

A lot of frying oil is used in this Franz Joseph version of "Eat with Price", where the brothers send a heartfelt declaration of love to Tyrol and Austrian cuisine. They whip up the biggest Wienerschnitzel, complete "Der Kaiser's" Tafelspitz with Apfelkren and Schnittlauchsauce and bake the most amazing Sachertorte.

The machines take up most of the kitchen when the Price brothers elevate the Danish grill bar tradition from fast food to gourmet. Beloved hot dog classics like the Cowboy Toast, the Roasted Hot Dog and the faithful companion Kongo Bajer are made from scratch, and James finally invents the pork belly that covers the entire area of a roast pork sandwich.

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".

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.

Whether you are into Dante and Machiavelli and love the Renaissance, or would rather have almost naked ladies and huge red steaks for the license money, then there is television for you when the Price Brothers go to Florence. In "Eating with Price on tour", Florentine food must be prepared. You have to eat belly and deep-fried brain - and if you are more into the slightly sweeter cuisine, there are good tips for baking biscotti and the ultimate dessert: the ice bomb.

The first time James Price traveled, he went to Venice. Father John Price was the tour guide and he explained the sights enthrallingly... St. Mark's Square, the Doge's Palace and the Bridge of Sighs. Now it's the brothers' turn to travel, cook and experience a world of Venetian starters, main courses and desserts in a special class. We start with the Venetian classic Spaghetti Danieli, which only takes 8 minutes to make.

With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre - regional dishes. Some dishes are unfortunately ending up in oblivion, while others have already been forgotten. And thank God for that. In the first program of the series, we travel to Bornholm, where the menu is of course Krakkede herring, Gudhjemmadyppe, Bornholm grilled sausages and Braendensnude.

With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre - regional dishes. Some dishes are unfortunately about to end up in oblivion, while others have already been forgotten. And thank God for that. In the second program of the series, we travel to Zealand, where we have to make Eel Soup, Finker, Pluckkemad and the very special Møn specialty: Red Ribs.

In search of regional dishes. With a caravan on the towbar, the two food-loving brothers James and Adam Price drive around Denmark and visit a country full of beautiful, wonderful, strange - and even bizarre - regional dishes. Some dishes are unfortunately about to end up in oblivion, while others have already been forgotten. And thank God for that. In today's programme, we are going to Fyn and making buckwheat porridge, Prossekage, Maksintorsk and Løwtenspandekanger. The brothers also get into trouble with a Funen moped gang, and Adam gets an involuntary ride in the harbour.

Lots of good food and good mood are served in the caravan when James and Adam Price go out into the country for the second time and prepare regional dishes. We are going to both Dragør and Sejerø and finish with a fantastic adult dessert with an unusually high amount of booze in it.

Lots of good food and good mood are served in the caravan when James and Adam Price go out into the country again and prepare regional dishes. We are going to Lolland Falster, which offers both duck hunting, calf dancing, Falster nuns and, of course, bun milk.

The Price brothers have reached Funen in their search for good ingredients and legendary regional dishes. Both smoked cheese from Kerteminde and goat from Avernakø are served here, and as something completely unique, the big brunsviger festival is held where the brothers find Funen's best recipe for brunsviger.

Every single piece of food is a clear personal favorite when James and Adam Price go into the kitchen again and serve delicious high-coated smørrebrød. The menu offers Cooked pickled herring, Tartare à la provenciale, salmon tartar, grilled asparagus with crispy chicken skin and of course ends with the piece of food that all Danish vets eat every single day: the vet's supper.

If you want to make quick money, all you have to do is buy a food truck and sell brilliant food from the world's cuisine. At least that's what Brdr.Price thinks!! The menu includes Chinese breakfast, Taiwanese lunch, Hungarian dinner and of course Spanish "Churros with soft ice and nutella sauce" for dessert. Everything is sold on the street and according to the brothers the prices are really reasonable....especially if you think about how long it actually takes to cook the food.

Today, the main role is played by one of the most important raw materials in Brdr Price's kitchen: the onion! Adam and James set out with the American comfort steakhouse classic: "Blooming Onion". Then the trip goes to southern Europe with "tarte flambé" and "tarte tatin" and finally to the Middle East with Lebanese stuffed onions with the tasty side dish Talouleh. It takes courage and training to handle a kitchen full of onions, but the brothers have lots of household tips on how to avoid Burning and Pain..........and how to charge a mobile phone with an ordinary onion!!

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.

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.

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.

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.

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.

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".

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.

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".

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).

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.

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.

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.

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.

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.

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.

Adam Price's much-delayed 50th birthday present from big brother James becomes a stunning reality when an 11-day Mediterranean cruise begins. The overwhelming ship with 5,500 people on board docks in the port city of Civitavecchia not far from Rome and already on day two drops anchor at the fantastic Greek volcanic island of Santorini. Here the Price brothers prepare delicious vegetarian dishes in the town of Oia and end the day back on the ship with a true cruise classic: "Chicken Tenders".

James and Adam Price quickly adjust to life as passengers on a cruise ship in the Mediterranean. After a day at sea, the big ship docks in Piraeus - the gateway to Greece's capital Athens, where the brothers cook traditional "Souvlaki" at Buller's new grill in front of the Acropolis. Back on deck on the ship's 17th floor, the Price brothers make both Greek "Dolmades" and the French favorite "Sole Normande".

Although Adam still hasn't succeeded in being upgraded to a larger cabin, the Price brothers have settled in really well on the huge cruise ship in the Mediterranean. The "Captains Dinner" is for many the absolute highlight of a cruise and James and Adam will not disappoint. They therefore make "Crab Cocktail" for the cruise ship's Swedish captain Andreas Karlström and "Spanakopita" - Greek spinach pie for several overjoyed fellow passengers.

This episode is really not for children or the faint-hearted, as there is alcohol in every single dish. Without exception. We have a true booze classic, “Penne a La Vodka”, the Danish favorite “Whisky Sauce”, and we finish with the international masterpiece “Tipsy Cake”, which is incredibly demanding and incredibly good. The task is so extensive that the Price Brothers get help from the blacksmith Buller and his apprentice Ingeborg.

Most people love a good sausage, but few can make them themselves. Adam and James Price show in this dedicated sausage program how even beginners can make an Italian salsiccia, and how a Spanish/Mexican chorizo can taste so good that anyone will give in and embrace the task of becoming the local sausage maker.

It is known and loved for its paprika and goulash, but Hungarian cuisine has much more to offer. The Price brothers dive into the flavorful kitchen and bake a world-famous cake, which turns out to be far more challenging than they had expected.