Magnus Nilsson Makes Porridge

In this online exclusive, chef Magnus Nilsson makes a savory porridge. Using grains milled in the surrounding area, Magnus Nilsson creates a porridge dish that resembles the land it was grown in.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season three, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Edward Lee and Magnus Nilsson, airing Saturday, September 6th on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
For the first time ever, the new episodes will be available for immediate download and viewing on iTunes, Amazon Instant Video, and Google Play beginning Monday September 8. The last eight episodes of Season Three will also be available to purchase on DVD on ShopPBS.org and other retail outlets starting Tuesday December 9.
Google Play:
bit.ly/1qcS6Cz
Amazon Instant Video:
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iTunes:
bit.ly/1ArtYMN
Magnus Nilsson bio: to.pbs.org/1yGtDGI
Check your local listings for air times here: to.pbs.org/Z0rfcq

[@leighbritt]

Another savory porridge... good ol’ southern grits with butter.

[@thePowerPlant]

China, Japan, Korea, and most SE Asian countries also have savoury porridge.

[@user-hs4eo3ep7y]

very savory

[@cameroncarpenter1231]

ever heard of grits?

[@thePowerPlant]

Cameron Carpenter Sure, grits are a kind of porridge. I suppose polenta would be considered as well.

[@100nujabes]

arroz caldo is a savory filipino porridge

[@HannaHannabelle]

yes you're right. bubur ayam or chicken porridge is a very famous (savory) breakfast in Indonesia

[@ISAACJMOREIRA]

Something moving in the moss at 0:56...

[@BeardChest]

That's what moss protein looks like

[@KarlOlofsson]

+OCTO bonus proteins ;)

[@lordbubax3929]

OCTO lite skit rensar magen :)

[@rctheman5758]

Ant man!

[@kylemathew205]

this is where The Bear was born, with this sando

[@whorebucks]

next up from magnus: duck confit on a layer freeze dried dog shit. the dog dump was pinched at the height of winter so you know it's good quality.

[@soheilz1160]

Iranians eat a savory porridge with chicken broth for breakfast

[@erock81487]

is polenta not porridge? it gets served with breakfast, lunch or dinner...

[@BrotherShalom]

Don't forgot congee

[@clementt.4269]

we eat porridge for breakfast, lunch, dinner, with many varieties of savoury condiments all over in asia bro

[@trueking7350]

0:55 = SOS signal!

[@reubenallerby6507]

Also Heston Blumenthal became famous for his savory porridge

[@danielhannay5841]

Snail porridge to be exact

[@_CoasterNinja]

No mention of Heston's snail porridge?

[@momoaraki7934]

ochazuke + risotto!

[@Scorpio7500]

congee from china is a savoury porridge!

[@ChefDominiqueO]

Nigeria has a savoury porridge, asaro

[@mattroom]

That's an original at-table sensation

[@kevod09]

congee yes
great with pulled chicken through it,or beef or pork . its endless really

[@maggiemace1811]

mans never ate congee?

[@scorpioninpink]

He is Swedish. Probably not.

[@heesung]

"The only savory porridge i know of is perhaps a risotto in Italy." -- Magnus "Narrow Culinary Worldview" Nilsson

[@ztrinx1]

Bullshit. At best, he is ignorant of something, which we all are.
If you actually want to contribute with that something, you could educate Magnus and the viewers with examples, and thus enhanced their "culinary worldview".

[@a_pet_rock]

I mean I thought congee and all its variations were more obvious than risotto.

[@evanthomas3778]

a pet rock Hell. Traditional Scottish porridge is savoury despite being breakfast food. Its made with water, rolled oats and salt.

[@kwanshawn]

right before he said "porridge is usually breakfast food". Asian congee is a breakfast food

[@simonkoeman3310]

Probably the reason for his use of leaves and moss in food.

[@grontelp77]

Congee, Asaro, Rissoto, Atole. I just named 4 different savory porridges from 4 continents. Dude is full of it, he's trying to make his "deconstructed" Rissoto sound like a bigger idea than it really is. In my opinion if you have to spend this much time talking about the food and explaining/ selling to the customer why the dish is delicious, you should reevaluate your dish and ask yourself if it actually tastes good to begin with.

[@caseyaulbach7693]

He explains it because he is using ingredients and techniques that are abnormal. He doesn't need to "sell it" to anyone, as the restaurant was regularly booked full, sometimes over a year in advance.

[@faded743]

@@caseyaulbach7693 you said right buddy , my good mate sister used to work at this restaurant..in fact she in chefs table series as well of feviken episode.. these keyboard fkers think..they know everything and have far superior knowledge..until you go work in one these restaurants and then you become humble of how little you know . And how much hard work and failure you go through to create a dish . So thanks for understanding buddy ..

[@nattokami9598]

There's a reason why he's one of the most ambitious chefs in the world, and you remain a keyboard warrior on the internet

[@Centrioless]

decomposed leaves and moss?!! lawl

[@user-hs4eo3ep7y]

this dude a fking magician not a cook

[@thomacapo1892]

trahana fermented flour porridge albanians eat it sour salty notes.

[@francescobalossi671]

at 1:52 WTF!?!?!? Risotto isn't like a Porrige. Come oooon!!!

[@fglend73]

This guys food is so pretentious....and I love it.

[@SuWoopSparrow]

Can you describe specifically what makes it pretentious? He is literally telling you the reason behind everything.

[@briangarcia8384]

I'd say ambitious is a more appropriate adjective but I know what you mean. A broth of beef, moss, and decomposing leaves?? Intriguing yet appalling.

[@j3rocketeer]

All kidding aside, but that looks like terrible tasting waste of time in my opinion