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How to Kill a Cloud is a documentary of a Finnish female scientist trying to create rain in the United Arab Emirates desert. Can ambition be measured in rain?
‘The Short List’ is a collection of some of the worldâs best documentaries, curated by VICE founder Suroosh Alvi. On the first Thursday of every month, weâre airing a brand new documentary on our YouTube.
Each episode features a full documentary accompanied by Alvi in conversation with the filmmakers and the filmsâ subjects. In his conversations with the filmmakers Suroosh explores the themes of the films, unpacks the journey the filmmakers embarked on when creating their projects, and delves into the documentariesâ impact on audiences.
This series aims to take conversations usually only privy to the film festival crowd and go deeper, sharing them with millions of VICE viewers around the world. These documentaries go beyond parachute journalism â they are immersive insights into global issues and subcultures.
Watch more from the Short List here, including films like âWojnarowiczâ, âYung Lean: In My Headâ and âShowgirls of Pakistanâ:
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The Definitive Guide To Enlightening Information. From every corner of the planet, our immersive, caustic, ground-breaking and often bizarre stories have changed the way people think about culture, crime, art, parties, fashion, protest, the internet and other subjects that don’t even have names yet. Browse the growing library and discover corners of the world you never knew existed. Welcome to VICE.
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In this episode of How-To, chef Deuki Hong teaches us how to make the traditional fermented Korean staple, kimchi.
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MUNCHIES culinary director Farideh Sadeghin shares her family recipe for Ghormeh Sabzi, an Iranian herb stew. This traditional Persian dish is as easy to make as it is flavor-filled, making it the perfect meal to serve all winter.
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Here is a step by step way to make your favorite honey into a medicated natural sweetener that can be used in a variety of recipes.
If you are in the U.S. or CA, you can watch the first episode of VICELAND’s BONG APPĂTIT for free:
Re-visit episodes of Bong Appetit, the web series, on Munchies:
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Make your mama proud. Treat yourself. Whatever your reason, Chef E-Dubbleâs chicken is the answer. Tender, juicy, and full of flavor, this fall-off-the-bone recipe is simple and has an equally tasty kale salad to go with it. Because eat your greens, kids.
Make sure to stop by Chef E-Dubbleâs new pop up CafĂ© 633 next time youâre in Downtown LA, and thank him for the best chicken of your life. We promise you wonât regret it.
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This is a special day guys! This is the day Matty shows you How-to make Fried Chicken. It’s not southern fried chicken, it’s squad fried chicken. Squad fried chicken can be from anywhere in the world, as long as you have a good group of buddies to share it with.
First, cut your birds into 10 even sized bucket-ready pieces. Then submerge those pieces in pickle brine for 24 hours. This is an important step and cutting corners will not be tolerated! After 24 hours, transfer your pieces into buttermilk for another 4 hours. Don’t complain about waiting, it’s not that hard and no one likes a complainer. Watch The Equalizer twice or something.. Denzel takes out the entire Russian Mafia in that movie. I think you can wait 4 more hours on your couch. After those 4 hours, evenly cover each piece of chicken in your flour mixture and preheat your oil to 300°. Once your oil reaches temperature, drop your chicken pieces in slowly. DO NOT FUCKING BURN YOURSELF! Cook your pieces for 15 – 20 minutes or until they reach 165° inside. Have you ever burnt your mouth on fried chicken? It fucking sucks, don’t do that to your squad. Let the chicken cool down before serving. After a few minutes, pull out some white bread, pickles and lemons and serve it to your squad.
Fried Chicken Suicide is real! Be careful with hot oil guys.
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Sriracha, the hot sauce with an almost cult-like following, is so popular that some people even carry a bottle on their keychains. Lisa Murphy, owner of Sosu Sauces, is here to show you how to make your own at home with her remarkably easy recipe for a spicy fermented sriracha sauce that packs way more of a punch than the rooster bottle you’ll find in your local supermarket.
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Get 15% off all of Sosu Sauces including Whiskey Barrel-Aged Sriracha. Use Code: munchies.
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As chef Lee Tiernan puts it here, rarebit is essentially cheese on toast, but there’s so much more to this classic dish than just melting some cheese on bread. Watch as Lee teaches us the proper procedure for making a rarebit so good that it’ll make you re-evaluate your next grilled cheese.
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