While the temperatures might be frigid, Gordon Ramsay Uncharted Norway excites.
Through Gordon Ramsay Uncharted, the cultures and cuisines have found intriguing ways to push Chef Ramsay in new ways. While the exotic locales have provided beautiful yet dangerous backdrops, the harsh backdrop of Norway could be the most difficult yet. All that snow might seem pristine, yet it is no winter wonderland.
According to Nat Geo Channel, the Gordon Ramsay Uncharted Norway episode features the following: “In northwestern Norway, Chef Ramsay masters the unforgiving elements and strong Viking traditions as he discovers the secrets of Nordic cuisine.”
While most people can picture a Viking, they might not be able to easily identify Nordic cuisine. Although some people might start singing “Let It Go” and think about Anna and Elsa, the non-animated version of Norway and its food is more than just a fantasy frozen world.
Of course, this episode has the most talked about moments. The majority of home cooks will not be making a particular set of reindeer inspired foods. Still, the ideas behind these dishes is important. Resourcefulness is an important quality for any cook.
Additionally, the fish dishes in this episode show the beauty of locally harvested food. From the scallops to the cod, the flavors that the local ingredients provide is inspiring. Maybe it could have home cooks think about their own local ingredients and how they can inspire some creative dishes.
As Gordon Ramsay Uncharted Season 2 comes to an end, there are many take-aways from this season. From foraging food to appreciating traditions to understanding how to preserve food, these ideas aren’t limited to these particular locales. Even the home cook can find ways to incorporate these lesson into the home kitchen.
Ready to watch the Gordon Ramsay Uncharted Season 2 finale, Norway? Here’s how.
Date: Sunday, July 19, 2020
Start Time: 10 p.m. ET
TV Channel: National Geographic Channel
Gordon Ramsay Uncharted will air on National Geographic Channel on Sundays at 10 p.m. ET.