Rick Steins Seafood Odyssey - Episode 5 (1999) TV Rip (DivX)

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=== File Information ===
File Name: Episode 5.AVI
Duration: 00:23:23 (35,075 fr)
File Size: 295 MB (or 302,600 KB or 309,862,496 bytes) bytes


=== Video Information ===
Video Codec Name: DivX 4 (OpenDivX)
Video Bitrate: 1503 kb/s
Bits / Pixel: 0.306 bits/pixel
Resolution: 512x384 (1.33:1) [=4:3]
frames Per Second: 25.000 fps


=== Audio Information ===
Audio Codec: dvi_adpcm (0x0011) Intel Corporation
Audio Bitrate: 258 kb/s (129/ch, stereo)
Frequency: 32000 Hz


Exotic spices, traditional fare and flavours from throughout the world can be found in abundance in the latest Rick Stein offering-Seafood Odyssey.
From the classic cookery of France to the Far East and Thailand, Rick Stein has undertaken a personal journey to bring back flavours from Europe and more exotic climes. Travelling with his curiosity and the childlike delight in discovering new flavours, he has sampled each country's unique cooking styles, tastes and textures and bound them up in a book to enjoy in all kitchens and, of course, on all dinner tables! Culinary classics like the Charleston Seafood Gumbo, Baked Whole Sea Bass (with roasted red peppers, tomatoes, anchovies and potatoes) and Kedgeree of Arbroath Smokies, are mixed in with more unusual dishes such as Indian Sardine and Potato Curry Puffs, Singapore Chilli Crab and the French Tarte aux Moules

Not without reason is Rick Stein Britain’s favourite seafood chef. His uncomplicated cooking methods, wonderfully flavoured dishes and infectious enthusiasm have converted thousands of reluctant fish-eaters to the delights of preparing and eating seafood.

In his Seafood Odyssey, Rich travels to seven of the world’s main centres of seafood excellence, picking up recipe ideas and sampling new ingredients. He visits East-coast America to explore the deep-south flavours of ‘Charleston Seafood Gumbo’, while in Australia he finds innovative cooks, with access to fresh ingredients from around the world, producing masterpieces like ‘Moreton Bay Bug and Fennel Risotto with Lemon Oil’. India provides fragrant spicy treats like ‘Rui’s Turmeric Fish with Masala Dhal’, and the street cooking of Thailand and the Far East offers ‘Chargrilled prawns with a Thai Dipping Sauce’ and ‘Singapore Chilli Crab’.

In Europe, Rich pays tribute to robust, traditional Spanish specialities like ‘Pulpo a la Feria’ (Fairground Octopus) and the timeless, classic cookery of France with dishes like his ‘Tarte aux Moules’. He discovers the simple flavours of Italy in ‘Cacciucco’ (Italian fish stew), and finds that, like everywhere, influences from further afield have filtered into local cookery to produce delights such as Sicily’s ‘Cuscus con Pesce’ (Fish couscous). Rick’s eighth port of call is his Seafood Restaurant in Padstow, Cornwall. Here he celebrates the seafood found on and around British shores and creates dishes like ‘Grilled Lemon Sole with Lemongrass Butter’ – recipes inspired by both his homeland and the countries he has journeyed through on his seafood odyssey.


Episode 5
It's action down under for seafood king Rick as he travels to Queensland, Australia, where he prepares a spicy squid salad, and smoked bream with a tangy bush tucker chutney. Strewth! And in Procida, Italy, it's traditional Italian fare, while back in Padstow, Rick sears tuna.


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