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Video BEST FOOD 2018 - My YouTube Rewind!

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14:03   |   Dec 26, 2018

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BEST FOOD 2018 - My YouTube Rewind!
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  • - We got the special kabob with the marrow in it again.
  • (chattering in foreign language)
  • (upbeat electronic music)
  • Such an eye opener.
  • If I think back throughout the entire year,
  • that was the single bite that just shocked my taste buds
  • into new peak levels of deliciousness
  • that I've ever had in my entire life.
  • In this video I'm gonna share with you 10,
  • the 10 best meals I ate in 2018.
  • One thing to note is that this list is not
  • in order of delicious but it's just in order
  • of time from the beginning of the year to
  • the end of the year and this happened to be like,
  • I didn't plan for this, I love to eat vegetables
  • but it happened to be quite a meaty year, as you will see.
  • How long do they smoke for?
  • - Oh anywhere between, like small ones
  • like this guy will take about eight hours.
  • - [Host] Okay.
  • - [Chef] Maybe one like that'll take 10 to 14.
  • (chattering in background)
  • There you go, you didn't get one did you?
  • There you go, dude.
  • - That's a lot of meat.
  • This platter of meat
  • is gigantic and absolutely insane.
  • I think we have to start with the center piece
  • which is the beef short ribs and they only make it
  • Friday and Saturday, so we came on the right day.
  • Look at that, we can just press down.
  • - I can't wait to taste it.
  • (upbeat ensemble music)
  • (laughs)
  • Oh.
  • Oh no.
  • - Oh that is,
  • oh that is almost impossible.
  • Look how tender and juicy and fatty that is.
  • Number two, we are off to Mexico.
  • Just in time as they're opening a fresh oven.
  • Oh, that is unbelievable.
  • He took off the lid of the clay oven
  • and just a poof of smoke came out.
  • So the smoke is just locked up inside that
  • clay oven and you can immediately smell it.
  • The owner just told me it's lamb.
  • In order to take the meat out of the oven,
  • because it's so ridiculously ultra-tender,
  • they just scoop it out by the plateful.
  • They don't need knives here.
  • All they do is take a plate and literally like
  • scoop it in or grab it and they just take plate
  • after plate of the most tender meat you've
  • ever tasted in your life out of that oven.
  • It's just oozy and dripping with juices, wow.
  • That's all meat, man.
  • Oh man.
  • Number three was so cool because we
  • really did not have any plan when we
  • set off on the day and it just unfolded.
  • Grateful for all the people that helped us, number three.
  • (speaking foreign language)
  • (upbeat guitar, trumpet music)
  • It took like five hours to make this mole.
  • They made everything from scratch starting with the chilies.
  • There must be 30 different ingredients in this mole recipe.
  • (speaking foreign language)
  • Muy, muy bueno.
  • I can tell you certainly there's
  • nothing like this in the world.
  • Number four is so cool because you go out
  • onto a little boat, you're on a little floating
  • platform and then you're presented with these,
  • like a platter of giant blooming oysters.
  • (relaxed electronic, piano music)
  • (speaking foreign language)
  • (festive trumpet, electronic music)
  • Oh, he just freshly opened these.
  • I gotta try one as is immediately.
  • I'm going for that center guy.
  • Yeah, look at the size of that.
  • Oh, that's just as unbelievably fresh as it can get.
  • For number five, let's go to Accra, Ghana in West Africa.
  • All sorts of things, probably the palm in that oil.
  • You can smell the fish, you can smell the chilies.
  • Oh wow.
  • Wow.
  • Let me tell you, making banku,
  • stirring it like that, that's rowing on the next level.
  • The Chop Bar, it's a local restaurant.
  • In all those dishes you choose your starch
  • and you choose your soup and then they dish it out.
  • - I go for food and good cooked meat.
  • And light soup. - Wow.
  • - Oh my gosh. - Is it so good?
  • - It's so good.
  • - Oh wow, that's really smooth in texture
  • and really kinda sticky, kinda almost like, dip it?
  • - You have to dip it. - I'm gonna go for one of
  • those chilies on my first bite.
  • Mm mm.
  • I'm just gonna pick this up like a drumstick.
  • And by the way, I'm gonna have all of this information,
  • all of these meals plus the top destinations
  • that I visited plus I'm gonna share with you
  • the camera gear that I use in a blog post
  • which will be linked in the description box.
  • Number six, to the East Coast of Africa.
  • Today we are in Shela Village which is on Lamu Island.
  • - Garlic, turmeric. - Turmeric, curry powder.
  • (sizzling)
  • The cook, she first stir fried some onions
  • and carrots and caramelized them in some oil.
  • Then she added in that pounded
  • mixture of the garlic and the spices,
  • the turmeric, the black pepper.
  • Immediately as that hit the oil,
  • that aroma just overwhelmed my nose.
  • Oh man, that just smells insanely good.
  • But she added in the crumbs, she added in the coconut milk.
  • The final step is that she added in the, oh wait.
  • Finally this is the bite that I have been waiting for.
  • Some of the prawns, I'll take a prawn,
  • I'll mix it with the rice.
  • That is ultimate,
  • that's a ridiculously delicious combination.
  • From the first time I tasted this dish,
  • I think I was back in like sixth or seventh grade when
  • I was like 11 years old, this has been one of my favorite
  • dishes and to have it at the source, it was special.
  • She's adding some water but that aroma.
  • (bubbling)
  • Nice. (speaking foreign language)
  • - This is what it's about.
  • - You can just see the onions
  • which have simmered down into that sauce.
  • It's not thickened by anything except for
  • the onions and some oil and the spices in there.
  • (children screaming)
  • It's so good.
  • Oh man, I mean it's so good.
  • The chicken is amazing but it's so good,
  • the sauce is so incredibly good,
  • you barely even, I mean it's good with just sauce.
  • Moving on to number eight and this
  • was just one of the ultimate platters.
  • It is the signature Samarkand plov.
  • It's different from the other version we've had
  • in Tosh, Kenya and it looks like dark, used motor oil.
  • But that's flaxseed, black flaxseed oil
  • and he pulled out a chunk of the meat.
  • Is that lamb or beef? - It's beef.
  • - It's beef, okay.
  • Giant chunks of beef just simmered and you can
  • also see there's raisins in there as well as chickpeas.
  • - [Cook] Chickpeas.
  • (up tempo electronic music)
  • (speaking foreign language)
  • - As majestic as the sights are
  • in Samarkand is that plate of plov.
  • They've got a giant platter plate
  • with the geometric designs on it.
  • First bite, reaching in mostly for rice and carrots.
  • Those carrots, mm.
  • And that beef is just full for dinner.
  • Number nine and again this list is not in order
  • of delicious but this next dish,
  • when I think about it I feel like
  • tears starting to form in my eyes.
  • It's that good.
  • This might be the coolest restaurant,
  • like cooking station I have ever seen in my life.
  • That is an entire bonfire, it's just radiating.
  • He's mixing the meat right now.
  • Tomatoes go in, nice.
  • Without a doubt this is one of
  • the coolest restaurants of my life.
  • So he makes the meat and I love that shove move,
  • he just slides it into the fat.
  • (speaking foreign language)
  • We got the special kabob with the marrow in it again.
  • Gotta get that, oh just juices, oh.
  • Oh look at that,
  • oh wow.
  • Just gonna sprinkle on some of that citrus,
  • some of that (speaking foreign language).
  • And finally number 10, but keep on watching
  • this video because I have more to share with you,
  • the top destinations,
  • is the Biryani game changer.
  • They're putting it on a plate.
  • (speaking foreign language)
  • It's not even a plate but this is
  • an entire metal saucer bowl, wow.
  • - Heavy, too. (laughs)
  • - Hassim is gonna help us with the bones.
  • Oh there it comes.
  • - [Guest] Dude, I can't believe that actually works.
  • - You gotta hit it hard, man.
  • - I can hear like pieces rattling in there, there it goes.
  • Still it's so hot and so delicate.
  • Marrow biters. (cheers)
  • - No way. (chuckles)
  • - The marrow makes butter feel tough.
  • That wraps up the top, the best meals of 2018.
  • It's so hard for me to choose but the reason I enjoy,
  • I don't really like making lists of top 10 because
  • there are so many variables of what makes a good meal,
  • from the people to the location to
  • the visual aspect of it to the delicious taste.
  • But one of the reasons I enjoy doing this
  • every year is because it allows me to really think back,
  • to really reflect on the things and the people I met,
  • the food that I ate
  • and just reflect on the year
  • and so that's partly the reason I love doing this.
  • All right and next I just wanna
  • share the top 10 destinations.
  • Number one, I really loved Merida in Yucatan, Mexico.
  • Number two, Luang Prabang, Laos.
  • What an ultimate relaxation place.
  • Number three is Trat in Thailand which is
  • a beautiful eastern coastal province in Thailand.
  • Number four, Cape Coast, Ghana.
  • Yes, yeah. (children clapping)
  • Number five is the beautiful
  • Swahili culture, Lamu Island, Kenya.
  • (up tempo electronic music)
  • Number six, on the shores of Lake Kivu, Gisenyi, Rwanda.
  • (shouting)
  • Number, oh ho ho, number seven which was also
  • the scariest moment of the year, Harar, Ethiopia.
  • - Sit, get a stick and try to face me.
  • - Yes? - There we go.
  • - Oh, hey. - Get a stick.
  • That one is on your back, don't worry.
  • Okay, okay.
  • Okay.
  • - Number eight is Samarkand, Uzbekistan
  • which the architecture just blew me away.
  • And number nine is Peshawar, Pakistan.
  • I loved the culture, the people, the food, the meat.
  • And then finally number 10,
  • Hunza Valley, Pakistan which is easily
  • one of the most naturally spectacular,
  • beautiful, unbelievable places that I've
  • ever been in my entire life and the mountains,
  • the people, the culture, it was, ah it was breathtaking.
  • (traditional Pakistani guitar music)
  • So again the link will be in the description box,
  • go check that out, go check out the full blog post.
  • It will include all this information plus more details.
  • Again I am extremely grateful for your incredible support
  • and without you, this entire channel, the videos,
  • the travel, it wouldn't be possible without your support
  • and your sharing and your continuing to watch
  • and so I'm grateful to have your support
  • and I'm very thankful for you and I hope
  • you have an incredible new year
  • and pushing forward into 2019, I'm very excited
  • and I hope all the best for you and your family
  • and to have a prosperous 2019, thank you again.
  • Goodbye from Bangkok and I will see you
  • in 2019 for lots more food and travel videos.

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Get more details about all 10 meals: https://goo.gl/K7YicX
SUBSCRIBE http://bit.ly/MarkWiensSubscribe for 2 new videos every week
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Watch all 10 full videos: /watch?v=C5U3dMkYbog

First, I want to say a huge thank you for your amazing support - for watching, sharing, liking, our videos, and for your positivity and encouragement throughout the year.

I love to eat vegetables, but 2018 turned into a bit of a meat heavy year, but I probably had some of the best meat dishes I have ever had in my life.

In this list of best food 2018, along with the top 10 meals in 2018, I also included 10 of my favorite travel destinations, and the camera / video gear I used throughout the year - you can see that on the blog: https://goo.gl/K7YicX

From Mexico to Pakistani, it was an amazing year, and thank you again for your incredible support!

Happy New Year!

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