white kitchen cabinets

- i'm gonna slice up apiece from the side here. the texture is smooth anddisintegrating on my tongue. (upbeat drums music) good morning, everyone, it's mark wiens with migrationology.com,in stockholm, sweden. we have just comedownstairs to the restaurant for breakfast this morning,it's called bjork restaurant, and this is an amazing breakfast buffet. i especially like to go heavyon the protein and vegetables,

so i got some hard-boiled eggs, actually, they're slightly soft with the, the yolk looks perfect, some sausages, some tomatoes and cucumbers. and then over on this side of my plate, i got what is a swedish delicacy. and it said it washerring in mustard sauce, so i gotta try this. mm.

the pickled herring kindof has a gummy texture, and very, very soft,and actually, it's like, it's almost like fishspread, you could spread that with a knife, it's sosoft and, like, gummy. i don't eat sausage very often, but, these look delicious. especially with mustard. mm! yeah, it's like a breakfast sausage.

and then with that spicy mustard. hard-boiled eggs. and i already put a bit of pepper on them. the yolk is just perfect. they have a good selectionof vegetables as well, nice-looking tomatoes andpeppers and cucumbers. i also got a plate of mixed nuts. i think these arepumpkin seeds, hazelnuts, and sunflowers seeds.

what i've read is thatsweden is one of the highest per capita drinkers of coffee, people drink a lot of coffee, and so, i don't mind just trying it all, i'm gonna sit here and eat coffee, and even at the buffet,they have takeaway cups, so you can drink coffeethroughout the day. ah! i'm gonna take this back up to the room.

if you ever come tocourtyard, say hello to karen. - welcome! welcome to sweden! - thank you very much. nice to meet you. (uplifting instrumental music) hello, duck! (imitates quacking) stockholm in the summer rightnow is absolutely beautiful!

in the middle of thecity, but it feels like you're in the countryside here. just completely clear water,beautiful trees and parks. i'm squatting on the beach,literally just a couple meters from lots and lots of ducks. this is absolutely beautiful! there are some people a littlebit down the beach, swimming. i wonder how cold the water is, though. oh, it's not too cold!

it would actually be really refreshing. i could definitely swim. and it's so clear, too! just being here in stockholmfor a few hours now, i've just noticed how beautiful it is, and one of the reasonsthat it's so beautiful, nice to meet you! is that, it is a city thatis made up of islands, and so stockholm is spreadout over 14 different islands,

and i think i read, 57 bridgesthat connect the islands, and so you're always surrounded by water. we're only here for two full days, and we are here on theweekend, saturday and sunday. today is saturday, andthere are two kinda heritage food markets that i wantto check out and eat at, and both of which are closedon sunday, so that means that we need to go to twofood markets right now, we're on our way to the first one.

i thoroughly enjoyed thatwalk along the water's edge, and now we are passing bythe stockholm city hall, which is one of the most iconic buildings and landmarks in stockholm. we are just walking past,though, not gonna stop here, but just admiring thebeauty of the structure, and just the views ofstockholm and the water. i'm gonna try to pronounceit to my best ability, but i think it's somewherealong the lines of

hotorgshallen market, andwe're about to head inside to find something to eat for lunch. this is a basement food market,and there are some wonderful artisan vendors here,selling everything from meat, to different swedish products, and there are also somerestaurants and cafes that you can sit down at eat at. there's so many good-looking things here. it's like an entireunderground deli and market,

there are wine shops, andyou can buy coffee here, you can even buy fresh vegetables, lots of seafood and meat products, a swedish marketplace allin one basement floor. and the seafood in particularlooks extremely good. i think we're gonna headstraight to eat some seafood. a couple of you recommended totry a place called melanders at the market, and so we are gonna, it's a takeaway, theyhave a lot of seafood,

but they also have acouple of bar stools here where you can sit down. i think i'm gonna have togo with the cured salmon. can i have poached salmon,and also the cured salmon with dill. thank you. this is kind of a seafood bar, deli-style, and so it's within themarket, that basement market, you grab stools, and you can sit down,

i think a lot of people also get takeaway, so they can order all ofthese dishes takeaway, or seafood takeaway, butit's nice to sit here, and i ordered some salmon. hi, ying. - [employee] salmon. - [mark] okay. - [employee] with dill potato. - [mark] oh, dill potatoes.

- [employee] spoon for those. - [mark] thank you. - [employee] this is toast skagen. (ying chuckles) - [mark] toast skagen. - toast skagen, andhere is poached salmon. - alright, thank you very much. so all the food is pre-prepared, they have the different salads already,

but then she reallybeautifully prepared them all onto the plates, and served them, and decorated them quite nicely as well. and we're gonna share everything, this one is poached salmon,and it came with some salad and some pickles, and then, ithink these are dill potatoes. and then, the one right inthe middle is toast skagen, and this is, it's like a shrimp, there's shrimp, there's roeon top, there's some dill,

and it's in, kind of a creamy dressing, i'm not sure exactly. finally, i could not missthe cured salmon, so, that is just beautiful,like, bouquet formation of cured salmon, and the salmon came also with a side of potatoes. i will kinda reach in withmy spoon, let me put that, oh, that dill will make it amazing. okay, i'm just gonna kinda reach in,

grabbing some of the shrimp salad, and some of that roe, put it on top here. oh, that piece of dill thatcame with it, let me add it. oh, oh no, i lost the shrimp. alright. that is ridiculously good. oh, the shrimp areamazing, and they're coated in a really, like, creamy, i'mnot sure if it's mayonnaise, or it's, it's like areally, really creamy sauce.

and i love that dill touch, that gives it such a little refreshing,a refreshing flavor. this is a stunner, actually. it's so good. the shrimp are little, but they have just an amazing freshness, and you can, the texture, also, of them,they're a little bit chewy, and not mushy at all,but just incredibly good, they're like little muscular shrimp.

next up i'm gonna try someof this poached salmon. with some of that dill sauce. that is served cold, butyou can taste the quality of that salmon. wow. just flakes apart in your mouth, and then, i think the potatoes,i got some of that sauce, it's nicely dill-flavored,and very creamy as well. let me taste this otherpotato while i'm at it.

i'm not sure if that's cheesesauce, or just cream sauce. yeah, that's very creamy. but not cheesy. and again, those potatoes are really good, they have an amazingtexture, and then that's just like a white, creamy gravy. it is time for my bouquet of salmon. oh, i'm not even sure ifthis is a single slice, or how i should go abouteating this, i'll just,

i'm gonna slice up apiece from the side here. ugh! cured salmon. that is melting in my mouth. and it's not too salty! the texture is smooth, anddisintegrating on my tongue. squeeze on a little bit of lemon. slice off a piece, and getsome of that dill on this bite. and some of that pepper as well.

it's just an amazinglypure and delicious thing. another thing i've lovedsince coming to sweden is the pepper. the pepper is so good, andit's available everywhere, and i love how theyleave it on coarse grind, on the pepper grinder, so that you can get some wonderful pepper flavor. and i am a little bit of a pepper fanatic, or any kind of spice fanatic, so,

i do like to coat thingsheavily, when it comes to pepper. and take that piece of salmon,dip it into that pepper, give it a full crust. the pepper compliments the salmon so well. it's a little bit spicy, andit contrasts the saltiness. you can really taste the difference between a good-quality salmon, and one that's not so good quality. this one literally just,sort of melts in your mouth.

and let me just demonstratehow soft this salmon is, you don't need the knife to cut it, you just literally, just let your fork slice right through it. oh! it's just... we just finished with thatsalmon experience at the market, it wasn't cheap, butthat was incredibly good, and we are now walking onour to the next market.

(upbeat electronic instrumental music) the next market thatwe're walking to is called ostermalmshallen, and thisis more of a heritage, traditional market in stockholm. and unfortunately rightnow, they are renovating the original structure,so they have set up a temporary, but pretty permanent stall which houses all of the storesand stalls in the market and restaurants.

i read on the visit stockholm website, that the original market will be completed sometime in the year 2018,so if you're watching this video then, you mightget to go into the real, authentic market, but for now,this is the new market area. this market is quite similar to the market we were just visiting. lots and lots of meat vendors,you can buy fish here, you can buy fresh produce.

a lot of artisan, reallygood quality things here, and there are also someplaces to sit down, some restaurants, somecafes, some more salmon, so many good things inthis market as well. - [employee] this is reindeer. - oh, reindeer.- yeah. and this is moose, or elk. - [mark] moose or elk. - moose.

- this one is moose. okay. this is some moose,cured moose, like salami. it's really, really dark meat. - [employee] this is a rudolph. - rudolph reindeer. and this one is reindeer salami. that one has a little more of a smoother, maybe lightly liver-ier taste to it.

- [employee] you liked it? - yeah, very good. can i just have a small piece of the elk? - [employee] of course! - maybe like, 50 kroner, or so? - yeah, 51. - [mark] okay, perfect. - or, 50, even. 50 kroner.

- i didn't realize this, butthere's also a melanders, the same restaurant that wejust did at the other market, located here as well, and there's also another couple of famousseafood restaurants serving similar thingsto what we just ate, so, i'm just walking aroundenjoying these cabinets of meat, are incredibly beautiful. this moose salami would be really good to take it to the parkand then eat it leisurely,

but i gotta have anothertaste of it right now. it's a pretty good chunk. it's very solid. and get a closeup look at that, you can see the ratio of fat to meat, and how dark of a meat it is. yeah, the taste's just like salami, but with a more, like, alittle bit of a stronger meat taste to it.

and it's salty, it's just densely-packed, but it definitely wouldbe good with some crackers or some bread. that's a pretty small andvery manageable market, but the stalls that they do have, the meat, the seafood, the produce, is all really, really goodquality, very gourmet, and i'm pretty happy with that moose, little piece of moose sausage i bought.

there is a famous hot dogstand just down the road, and i don't wanna leave this neighborhood without having a hot dogthere, so that's the next stop. which one is you specialty? - [employee] kabanos is our bestseller. - kabanos.- real popular. - [mark] okay, that's what i'll have. one of them, please. thank you.- there you go.

thank you very much, enjoy. - this place is a sausage specialist, and it's actually housed in, kind of a, it's kind of a hot dog container, in a very, very quiet street in stockholm, just down the road from that market, and i ordered what is their specialty, their most popular sausage,which is called kabanos, and this version comesstuffed into a baguette,

and the baguette is not cut,but it's kinda hollowed out, and then he grilled thesausage, he cut it in half, it's actually a really long,like, foot-long sausage, he cut it in half, stuffed itinto the pocket of baguette, and grilled the baguette, andthen i think it's sauerkraut stuffed inside of there, and then, i was thinking, there's some ketchup, oh, ketchup and mustard, i think that's, i don't know what kindof sauce that is, but,

this is the specialty sauce to go with it, and it is hot and pretty solid. wow! that is everything you want, in a sausage. i'm actually like, blownaway how good that is. the bread is nice and nice and crispy. then the sausage, it is kindof like a spicy sausage, and then there's the sauerkraut, which is a little bit crispy andthen a little bit sour,

and then that mustardon top is kinda sweet, but that contrasts thewhole salty sausage. that's a seriously good sausage. and the bread, i was thinkingthe bread was gonna more kinda heavy, but it'sactually really light, and just completely crusty. another thing i like is thatthe baguette is not cut, it's just hollowed out,so you don't run the risk of anything falling out,and i think even on the,

let me pull it out. oh yeah, you see, even on the bottom, there's no holes in this baguette, except at the top, whereit was stuffed from. so there's no risk in losing anything. thank you man, that was really good. - [employee] did you like it? - very good, loved it.- thank you. - thank you.

that was just a next-levelsausage container experience. from here, we're gonna takethe metro to gamla stan, which is the old area of stockholm, and we're gonna walk aroundthat area for a while next. we just got off the metroat gamla stan station, and this is the old area of stockholm that dates back to the 13th century, it is beautiful withits cobblestone streets, and also with its medieval alleyways,

some iconic traditionalheritage buildings, there are lots and lotsof restaurants and cafes, churches within this area,and it's a very nice place just to walk around and leisurely stroll. what's really nice is thatthe roads in this area are blocked off totraffic, so they are all just walking streets, andwe are approaching a church. the first place that we've stumbled into is the old german church,so we're gonna just

take a quick look inside. (soft piano music) i'm sitting down on one of thepews within the church now, and what's reallyimpressive about this church are the stained glass windows. look at that! it's so colorful and so detailed. (upbeat instrumental music) made it to one of the most iconic, scenic,

and the oldest publicsquares in gamla stan, this was the historic center of stockholm, and what i love so much isall of these old buildings, and the way they are just contrasting the really blue sky, thesky is so blue, and then the buildings are brown andred and orange in color, to just that contrast that intense blue. that's some amazing water. straight well water, that's way better

than the bottled water. i was just reading about that well where i just filled up my battle, and it's actually not a well anymore, it used to be a well but then it dried up, now it is public waterthat's coming through, and, but they had me fooled,that's some really good water, it's fresh, and that being said, the water from the tap in sweden is,

it tastes good, and it's very fresh. (bells tolling in the distance) we caught a little bit ofthe changing of the guards at the royal palace. that was very pleasant, towalk around the old streets of stockholm, we're now crossing a bridge to the next island, andthere's a food truck that i'm really lookingforward to eating at. when i asked you allwhere to eat in stockholm,

this was one of thenumber-one recommendations, so i am happy to be here. this is a little food stallthat's within a plaza, and they specialize in stromming, which is a type of fermented sea herring, and then i ordered, they havea number of different plates that include the herring,and you can get it with a full plate with mashed potatoes, but i decided to get the snack version,

and so i got one with dark rye bread, and then he put on twopieces of the fried herring, and then topped it with some mustard, and then topped it withsome onions and some dill. stromming is a type of baltic sea herring, and it is a very commonspecialty in swedish cuisine. this has then been, ithink it's been breaded and then deep-fried, and thenhe topped it with some mustard and then some onions and some dill.

i think the correct way to dothis is with a knife and fork. i'm gonna dig in. and then there's rye bread on the bottom. oh, onions are missing, ineed some onions on this bite. oh, and i got that whole piece of dill. i just met up with otto,who is from stockholm, nice to meet you, so good to see you-- - haven't come in years. - [mark] yes.

so this one is not fermented. - no, it's not fermented,it's just normal. - [mark] it would be fresh. - [otto] more fresh, yeah,if you try the surstromming. - okay, so then it's just stromming. - stromming, just regular stromming. - [mark] it doesn't evenreally have a fishy taste, it's actually very neutral-tasting, but the texture is reallygood, it's nice and soft,

it almost has a spreadable texture, and then because it's been deep-fried, it has a little bit of a crispy texture and edge around the crust around it, and then also, it's likea sweet mustard on top, really good with the pickled onions, and just that littlebit of dill to give it a nice touch as well. and then also the breadjust makes the base of it.

let me take one more bite,and making sure to get some of those onions. and we had a little bit of a chat, but they also have a fermentedversion of the herring, but this one is more of the fresh version, and so that's why it has the actual very, a neutral taste, as opposedto the fermented version, which i'm sure has a more of a, oh, my bread just fellout, which has more of a,

i'm sure has more of aripened strong flavor to it. yeah. the fish is just so soft, and then, complimented by that sweetmustard and those pickled onions. we are now walking overto a street that is, i think it's famous forshopping in stockholm. gotgatan. - [otto] it's like (speaksoff-mic), but street. - [mark] oh, okay.

- when are you recording? - [mark] we are on! you guys can say whateveryou want on the video. - alright, this is otto, and victor, here from stockholm, sweden. i've been traveling theworld to meet mark wiens-- - and it was the coolest experience ever. - when i saw mark wienswould come to my hometown, i cried of happiness.

to meet mr. tender in ourhometown is a dream come true. thank you so much for coming here, mark. - thank you so much. - last handshake of the day. - nice to meet you. awesome to meet you. bye bye, guys. we are back at the metro station, and we are going to backhome, to fridhemsplan.

we made it back to fridhemsplan, we are gonna walk back now to our hotel. now, on the way back to our hotel, we can see across theintersection, some fruit stalls. (employee speaking foreign language) we ended up buying twoboxes of strawberries right as they were closing. and these are the last two boxes. and i think right now duringsummer is strawberry season

in sweden, so the strawberriesshould be nice and fresh and ripe, and sweet. i will test them as soonas we get back to our room. it's so juicy and so sweet. this is my very first trip to sweden, and today has been myfull day in stockholm, and today has been justabsolutely beautiful weather, and i know the winter can beextremely harsh in stockholm, in the wintertime, butthis time in the summer

is so beautiful. i'm gonna end the video for today now, thank you all very much for watching, please remember to givethis video a thumbs up, and also make sure you subscribe if you're not already subscribed, and i will see you on the next video, thank you again for watching. (beep)

and those pickled onions. oh, and i didn't evenrealize, i'm using two forks! it would definitely help to have a knife, but i will try to-- - [ying] just bite it, mark. - just bite it? okay, ying says, i'm justgonna take a bite out of it. the next market that weare walking to is called ostermalmshallen, and ibelieve that this is more

of a heritage, traditional market, kind of a legendary market in is, istanbul. (upbeat drum music)

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