Page 3 - Abraised News Today

East and west, a unifying force. >> ellen: sausage is my favorite food. as a german, you need sausage. >> anthony: yeah, its good. >> ellen: i like it with the apple. and -- [inaudible] i think. >> anthony: lunch at michelberger. a joint on friedrichscain. sausage of chicken, pigs feet and sage with smoked mashed potatoes and apple. beef shoulder, braised and served with root vegetables, potatoes, horseradish and god help me, kale. when did the wall come down? that was, what year? >> ellen: 89. ...

>> anthony: across town in venice is a-frame, roys first brick- and-mortar. >> roy choi: this used to be an ihop, so everythings -- >> anthony: oh, yeah? >> roy choi: yeah, everythings really narrow. >> anthony: ah, hence the, uh, the shape. its heavily influenced by local takes on hawaiian cooking, not that youd necessarily notice. every dish designed to be eaten with the hands. whats good? the baby back ribs are air-dried, braised, then breaded and fried. lean cod tacos treated like shawarma. ...

Cuts of meat available, as one would expect from a master butcher. but then theres this. a field of dreams. a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. theres no comparison with a super market. plus, you can ask him, whats good today. >> today -- oh, look, what great timi...

>> yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then theres this. a field of dreams. a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. theres no comparison with a supermarket. plus, you can ask him, whats good today. >> tod...

A lot of love, and theres, theres a lot of care. >> anthony: across town in venice is a-frame, roys first brick- and-mortar. >> roy choi: this used to be an ihop, so everythings -- >> anthony: oh, yeah? >> roy choi: yeah, everythings really narrow. >> anthony: ah, hence the, uh, the shape. its heavily influenced by local takes on hawaiian cooking, not that youd necessarily notice. every dish designed to be eaten with the hands. whats good? the baby back ribs are air-dried, braised, then breaded ...

Good deal. i just want to know why youre so sentimental about the business of feeding people. >> its a trippy state of romanticism. like, im very hard-ass, too. like you pack your own [ expletive ], you get what you get. if you complain, i take the food out of your hands and give you your money back. but within those rules, theres a lot of love. theres a lot of care. >> across town in venice is a-frame, roys first brick and mortar. >> this used to be a ihop, so everything is really narrow. >> he...

>> doing prepared foods. >> they try to save themselves. >> yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then theres this. a field of dreams. a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. theres no comparison with a sup...

With the hands. whats good? the baby back ribs are air-dried, braised, then breaded and fried. ling cod tacos treated like shawarma, then meat dried like duck. then fried. meanwhile, not too far away on sawtell, a kogi truck pulls up, stops, reverses back to the corner. before the awning is even up, theres already a line. hungry people have been waiting in cars around the corner ever since the twitter announcement 30 minutes ago. i feel guilty. im jumping the line, right? wow. whats the longest ...

>> this used to be a ihop, so everything is really narrow. >> hence the shape. its heavily influenced by local takes on hawaiian cooking, not that you would necessarily notice. every dish designed to be eaten with the hands. whats good? the baby back ribs are air-dried, braised, then breaded and fried. ling cod tacos treated like shawarma, then meat dried like duck. then fried. meanwhile, not too far away on sawtell, a kogi truck pulls up, stops, reverses back to the corner. before the awning is...

I just want to know why youre so sentimental about the business of feeding people. >> its a trippy state of romanticism. like, im very hard-ass, too. like you pack your own [ expletive ], you get what you get. if you complain, i take the food out of your hands and give you your money back. but within those rules, theres a lot of love. theres a lot of care. >> across town in venice is a-frame, roys first brick and mortar. >> this used to be a ihop, so everything is really narrow. >> hence the sha...