For a quick, inexpensive bite to eat,
drop by a corner gyro and souvlaki stand.
Gyro means "turning," referring to the
slowly spinning round of meat --
roasted pork or chicken --
shaved as needed.
And souvlaki is meat on a skewer,
shish kebab style.
My favorite -- a gyro pita.
Slice up that meat,
toss in a little salad...
Tsatsiki -- a garlic yogurt sauce -- and spices,
all wrapped in a handy cone
of toasted pita bread.
The herring stand is a standard feature
of small town squares throughout Holland.
Hello, is it herring time now? Are these fresh?
That's fresh, it's now herring season.
-RICK: In the summertime? -Yeah, summertime.
RICK: So, what are my options?
The options -- outside of Amsterdam,
they grab it from the tail
and just slide it inside and they bite it.
-And in Amsterdam? -In Amsterdam we cut it in pieces.
Let's have it Amsterdam style.
Yeah.
Do you want onions and pickles with it?
-RICK: What is the normal way? -With everything.
-I'll have everything. -The whole package?
RICK: The whole package. Beautiful.
And this is actually raw?
This is raw, it's marinated with salt.
And then we eat it with the Dutch flag.
RICK: So, this is a patriotic duty in the Netherlands.
Is this -- people say this is a healthy thing to eat.
It is.
RICK: So, how do you say "delicious and healthy"?
- "Lekker en gezond." - "Lekker en gezond."
Yeah.
-Raw fish. -Raw fish.
Mmm, why not?
This will make me a good man?
You already are,
but now you're better.
[Laughs] Mmm! "Lekker en gezond!"
Sicily is brutally hot in the summer.
I like to visit in spring or fall,
and even in April -- when we're here --
a stop for a drink at the kiosk can be really refreshing.
-What's this? -It's a specialty..."Ciao!"
-"Ciao." -"Ciao. Buonasera."
-"Due seltz limone e sale."
-So what is the name again? -It's a refreshing drink.
It's seltzer, lemon, and salt.
-Okay. Good.
-Ideal in the summer. -"Molto rinfrescante" --
very refreshing.
Then, with a spoon, salt.
-"Rinfrescante."
-"Rinfrescante." -"Perfetto!"
-All right. "Grazie."
Mmm.
Working up an appetite,
you'll be tempted by the smell of French fries.
Called Flemish fries here, they're a local specialty.
And in Belgium, fries are an art form, taken very seriously.
Rick: Who made the first fry?
Belgium.
This potato was peeled this morning,
cut in pieces and put in that fat.
You actually cook it in the grease two times?
Two times. Once in that,
then it rests here, and afterwards,
the second time, high temperature.
Low temperature,
resting, cooling,
high temperature.
These are forming a skin right now?
Yes, you see,
these fries are swimming like fishes in the fat.
See it?
You hear it?
They are talking.
I hear it, yes. What are they saying?
Oh, that they are ready to be eaten.
[ Laughs ]
-Ah!
[ Clank, clank ]
What do they need more? Taste one, please.
-Ah, ha, ha, ha. Is it hot?
-Use the top of the fingers because it's hot, yes.
Mmm.
Only a little bit of salt on it and it's perfect.