Page 54 - Clam Chowder News Today

Right. i saw a "simpsons" episode i think. >> bel: this guy makes it great. >> anthony: poisonous blowfish moqueca recipe. add to said fish -- lemon, coriander, onion, tomato, coconut milk, dende oil, cover, and simmer. i am confident in this cook i dont know. and in this man, bel borba, my host, and an aficionado of this dish. smelling good. >> bel: bon apetite, monsieur. >> anthony: thank you. >> bel: theres a lot of pepper, huh? >> anthony: oh, yeah. good pepper. nice and spicy. i cant feel m...

♪ martha: the people in san francisco they take their coffee very seriously. check out the equator coffee shop. you can stop in there and pick up a $15 cup of coffee. so what makes it so special? the beans come from the companys farm in south america, located more than a mile up the mountains in panama. theyre hard to grow. this particular batch took eight years. bags of beans went for $75. they sold out in a matter of hours. i like mine free. free from the green room. right down the hall. bil...

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The poisonous stuff. >> i know, i know, yeah. >> but they remove the liver and skin. >> its supposed to be removed properly. >> properly, right. i saw a "simpsons" episode, i think. >> this guy make it great. >> poisonous blowfish moqueca a recipe. add coriander, coconut milk, dende oil, cover, and simmer. i am confident in this cook i dont know. and in this man, my host and an aficionado of this dish. smelling good. >> bon appetit. >> thank you. >> this is a lot of pepper, huh? >> oh, yeah. goo...

Corn husks, and we put our clams and lobsters and corn in there like a pressure cooker. >> weve got a pig hiding in there also. >> no, no, no. were going to pull a tusker out right now, and youll see what we have here. >> lets eat. >> all right. [ laughter ] first some good chowder and there really is only one kind of chowder, new england clam chowder. mm-mm. that is good. steamer clams, lobster, corn, potatoes. thats a pretty luxurious clambake here. >> that was amazing. >> absolutely. >> every...

Locals only shooting club, schuetzen veerin in german for the immigrants who started this ray takes me through the fascinating and arcane process of creating an old-school clambake. >> basically we build a kiln with hardwood and stone. we burn it down, remove the wood and cover it with seaweed and corn hunks and we put our clams and lobsters and corn in there like a pressure cooker. >> weve got a pig hiding in there also. >> no, no, no. were going to pull a tusker out right now, and youll see wh...

Fraternity, ray takes me through the fascinating process of creating an old-school clam bake. >> basically we build a kiln with hard, wooden stone. we burn it down. remove the wood. cover it with seaweed and corn husks, and then we put in clams, lobsters and corn like a pressure cooker. >> and a pig? >> no. well pull a tester out and see what we have here. >> lets eat. >> all right. >> first, some good chowder, and there really is only one kind of chowder, new england clam chowder. >> thats good...

Englander in maine. new englanders say never eat shell fish in a month that doesnt have an r. >> we i do. >> we all do. >> this is clam juice obviously from the clam. that makes it -- in some ways, whats more important is the clam broth and juice in these dishes. same with clam chowder. >> you like the chowder? >> yes. >> what about fried clams? >> ive never had fried clams. >> whats this? >> worster shire sauce. they had everything ready to go. put these together. see how easy this is? >> yes. ...

The immigrants who started this ray takes me through the fascinating and arcane process of creating an old-school clambake. >> basically we build a kiln with hardwood and stone. we burn it down, remove the wood and cover it with seaweed and corn husks and put our clam cans and lobsters and corn in there like a pressure cooker. >> weve got a pig hiding in there also. >> no, no, no. were going to pull a tusker out right now, and youll see what we have here. >> lets eat. >> all right. [ laughter ] ...

Would make you feel bad about not spending any dough. >> waiters were speaking several languages and you read literature and they invited the writer, occasionally, if he didnt have money, because they appreciated their literature. where are we now compared to there? >> dont try that now, of course. todays new york cafe patrons spend both their time and money on things like goose liver tegrine. foie gras is all over hungary. all over every menu. and its good. real good. peters going for the soup....