On a culinary quest to glasgow. i m a vietnamese american from georgia, in america s deep south, so i grew up eating spicy noodle dishes, fried chicken swimming in tabasco sauce and chili with plenty of chillies. but since moving to the uk, i ve always found british food a little bland, so i ve travelled to scotland s biggest city, where i ve heard the food has a bit more kick. glasgow is often voted the world s friendliest city and locals pride themselves on their good cheer, good humour and chattiness. it s one reason that generations of immigrants from all over the world have decided to call glasgow home. and it s here where britain s most popular dish was born, and it is not fish and chips. this is chicken tikka masala. it s boneless chunks of chicken marinated in a sauce of tomato and cream, and it has this fantastic orange colour because of the spice mix.
And the railjourneys are spectacular, especially the glacier express across the mountains. that s all for now from here in paris. but do get in touch. send us your travel problems, and i ll do my best to find a solution. goodbye. now, finally this week, we re off to the kitchens of scotland. now, back in the day, uk cuisine had a pretty iffy reputation around the world. many visitors still stare into their soggy and beige fish and chips dinners with disappointment. but did you know that fish and chips isn t even the uk s national dish? because back in the 1970s a newcomer arrived with zingy flavours and wild colours. we sent william lee adams on a culinary quest to glasgow. i m a vietnamese american from georgia in america s deep south. so i grew up eating spicy noodle dishes, fried chicken, swimming in tabasco sauce and chilli with plenty of chillies.
I think they find new things to do because they re board. a u-haul is 50 bucks an hour and takeout is $200 for takeout come on kat: some of it i didn t buy. the people said we save money by ordering takeout at chilly s and renting a u-haul and eating in the parking lavement. you could have saved more by eating it at chillies. they make more money by the mile so if you don t go anywhere you don t pay that much. they re going to raise prices as soon as they find out people are using them to eat snacks and do sex. tyrus: i mean. is that what you do in a u-haul kat? kat: that s what they do. joe: do they steam clean these things when you bring them back? tyrus: i m going to get honest, it s hard to get them to cooperate in general.
But it is still a pretty new technology. but laura goodwin has been to see a new piece of tech that could take vertical farming to the next level. a warm, sunny day like today is a gift for farmers, who very much rely on the climate and their own expertise to ensure their plants are healthy and happy. but what if they could control the climate? and what if they found a way that the plants could tell the farmer what they needed? one agritech company, gardin, thinks they ve worked out how to do exactly this. well, what do we have here? one of our partner vertical farm facilities where we ve installed our sensors. wow, look at all this! and it smells incredible. chillies on this side. got chillies here.