Foodies

Today I'm joined by Sam van der Horst from the food blog SamThingNice,

and powerfood loving Lilian Schaaf from LilianLikes.

They explain all about their 10 challenges they're doing together.

Go ahead, Sam.

We think very differently about food.

So my publisher thought it was an interesting idea to contrast them.

- Publisher? Are you writing a book? - I am.

It's been my dream since I was six.

- I've been a fan of yours since forever. - That's super cute.

But we aren't here to talk about your book.

No, in our challenges we get the same assignments.

But our approaches are completely different.

Rumor has it that you're both in the running for a new TV show.

- How exciting. - Very exciting.

Hey, this is Sam from SamThingNice. I'm on my allotment...

standing near the cavalo nero. It's Italian kale.

It's great in pasta or stir frying it with chickpeas.

This local kale is hardly found in grocery store.

Instead they do have green beans from Peru.

And we have Swiss chard again.

Super tasty. Wash them first or you'll have sand between your teeth.

And manure....

This new cooking show from RTL. Who should present it?

It depends on what RTL wants.

I love Sam's organic aspect. Wonderful!

That's your thing, but I like Lilian, she's a great fit girl.

Presenting it together, that would be interesting.

Not together! They can't stand each other.

That's true.

For today's challenge I'm going to eat the ghost pepper.

In 2007, it won an award for the hottest pepper in the...

OK. Just eat it.

I'm just going to eat it.

Sam, is there a Mr. Perfect in your life?

Well, I'm not really...

A man that cooks for you twice

and 3 months later is taking a shit with the door open? No, thanks.

- What's your name, by the way? - Joshua.

Keep your hands up.

- Keep going. - Sam, look over here. Picture.

Shit.

- Duco. - Hey, Samantha?

- Mom? - Yes.

- When can Dad and I come for a visit? - Hey.

- Next week? - OK.

Oh, fuck. Shit. Sorry, Mom, I have an appointment.

Do you need anything from our vegetable garden?

- Yes, grapes. - Is she in a rush again?

- I have to go. I'll see you later. - Hi, sweetie.

No!

- Salam. - Aylakum salam.

Hi, hi.

- Hi. - Where were you?

- Good to see you. - Sorry I'm late.

Thank you for all the attention on social media for our venture,

and that you wanted to help with the cooking.

Technically, Sam was too late to help with the cooking.

- But the dishes still need to be done. - Yeah, no problem.

- Ok, ciao, ciao. - Bye, thanks again.

- Where's the kitchen? - I'll show you.

Sorry. Just tasting to see if they are ripe.

And?

Very nice.

- Like a tiny kiwi. - That's right.

Sorry. Country girl. I'll have two boxes.

Know what you're going to make with them?

Yes.

What?

Are you asking me about the chef's secret?

5.50.

- Can I use my debit card? - No, the machine doesn't work.

Shit.

- I haven't seen you here before. - Haven't seen you either.

There's usually a woman here. Very kind, but a bit slovenly.

Like someone with psoriasis who keeps an open can of cat food in the fridge.

She's my mom.

Don't, Lilian.

You don't look good, sweetie.

Chamomile tea on your eyes. Works wonders.

- 5.50, please. - Right.

Oh, hello.

What a gorgeous... shop you have.

- Excuse me? - It's for my blog.

What's your Insta? Or send me a DM and I'll tag you.

- No, I'm not into that nonsense. - Excuse me?

That nonsense is read by a 100,000 people.

That's up to them. I don't like that sensationalist hype

of super foods and killer bodies.

You can forget about your free exposure.

That's such a shame.

I just don't like food bloggers.

I have to go.

Stop. Hold on.

- 5.50? - Right. Do you have cash?

Cash?

- Can you send me a Venmo? - No.

But I'm going to pick fruit on Sunday and I can use some help.

A nice little earner. 5.50 an hour.

- As it happens. - As it happens.

- Maybe. - Then I'll need your number.

06...

- ...1388 2... - Hold on.

I have a New Year's Eve party in four months,

so it would nice if you could be done by then.

Wait, I'll try another way.

Marco.

Sam.

Hey, honey, I've got them.

How are your cats, Mom?

What on earth are you talking about? I hate cats.

OK, thank you.

Bye.

You've got 46 likes on Instagram already.

- Did you post it?! - Of course not. I wouldn't.

- Thanks for the berries. - Of course.

- Bye. - Bye.

- Hey, ugly mug. - Hello, hello.

Look at these gorgeous watermelon radishes.

- Great. - Right.

- Your visionary friend is here. - Is he?

- Are we ready? - Yes, I just picked up the last things.

- Why not have one of the girls do that? - They're colleagues.

- I like to pick up my own stuff. - That's why I hired you.

Other idea. I ordered an oyster girl for tonight.

- But they aren't in season yet. - Who cares?

People want it and they're fresh from China.

Then it looks like we have no idea. That we're just doing something.

It's presentation, trimming. Whatever. My department.

You do your thing, I stay out of it.

I do my thing and you stay out of it.

But oysters? Now?

That's for people who drive an all-terrain vehicle in the city.

What's wrong with that? It'll be fine.

Hi, yes I have a restaurant these days with the best chef in Amsterdam.

But he still has to learn who's the boss.

I'm not making this meringue with egg, but with aquafaba.

That's the liquid of chickpeas you normally throw out.

Inspired by the classic lemon meringue pie,

I'm making a kiwi berry meringue pie.

These are a kind of mini kiwi flavor bombs.

- And they're super sustainable. - Nice country girl.

They don't have to be imported like the ordinary kiwi.

- Interesting. I didn't know that. - That's why we want Sam.

The concept is simple.

Each week a different local ingredient stars in both a savory and sweet recipe.

- Do I have wet spots? - No.

But you do smell a bit of onions.

Think what it will do for your book when you've got your own show.

- If I ever finish it. - You will.

I nearly finished the recipes, but I better get started on the content.

Not that long story about how beets grow, though.

Everyone's busy, so it can't be too complicated or expensive.

And with a marketing angle like Fajah's cellulite book.

And maybe delicious and nice and authentic?

- I hope Duco's enthusiastic too. - SamThingNice, right?

- Selfie? - OK

- It seems I smell of onions, though. - We're fine with that.

- Thank you. - My pleasure.

- Come, I need to tell you something. - What?

- I met a cute greengrocer. - No way!

- Did you score a date? - We haven't set a date yet. Look.

Is he hot? Does he have SamThingNice in his grocery stall?

I haven't seen his zucchini yet.

- Just like that? Not even on Tinder? - Right.

- Miracles never cease. - But he hates food bloggers.

- Why? - He thinks it's sensationalist.

That's good. You've been celibate for long enough.

Ask him out and he'll see you're terrific.

Bye, sweetie.

- See you later, alligator. - In a while, crocodile.

What's up?

Nothing.

OK, ok, ok. I met a girl.

Really?

I've asked her to pick fruit toghether.

Picking fruit, you romantic.

Why do my women never ask something like that?

- Where are the extra tables? - Why?

We counted on 60 people, but the printout says 80.

Henry said it's OK.

- Hey, doll. - Feel like having a free dinner?

OK, guys. Do we want to change anything before we serve?

- More flavor? - No.

- It's fine like this. - Hey, Marco.

- It's the only thing Arie had left. - Mom, you're an angel.

- Good luck. - Talk to you later.

- It reminds me of my ex. - We can't make ceviche out of that.

We'll smoke it and make a rillette.

- With creamy lemon mayo, chives. - And tarragon.

- One of the food critics wants a word. - Can the fish be marinated?

- Maybe later. - You can't let her wait.

Not right now. Fish should already have been in the marinade.

Later.

- Your mom called me. - Why?

- Because you weren't picking up again. - What did you say?

That I'll make sure you'll eat your vegetables.

Good.

Cheese!

No.

This is just...