Page 21 - Deep Fried News Today

Is the fastest food. this was way before this genre of fast food exists in the world. as you sit down, they come out with all the dishes, and the concept is you choose what you want to eat, and you only pay for what you want to eat. [ speaking foreign language ] >> desi: here is lungs, fried lungs. >> anthony: fried lungs. >> desi: fried lungs. this is an intestine goulash. and this is basically the skin. >> anthony: deep fried, fatted skin. yeah, i like that. >> desi: this is rendang. were very...

Sumatra. you talk about fast food, this is the fastest food. this was way before this genre of fast food exists in the world. as you sit down, they come out with all the dishes, and the concept is you choose what you want to eat, and you only pay for what you want to eat. [ speaking foreign language ] >> desi: here is lungs, fried lungs. >> anthony: fried lungs. >> desi: fried lungs. this is an intestine goulash. and this is basically the skin. >> anthony: deep fried, fatted skin. yeah, i like t...

And gourmet. >> baron ambrosia: the bronx is so multi-faceted, but for some reason, this is the first place i always take people because this just oozes and emanates, kind of, that flavor of the bronx. >> anthony: and he knows what i like -- places like this. 188 cuchifritos on 188th street and the grand concourse. old school new york puerto rican good stuff. get within 20 feet of this place and prepare to lose your freaking mind. >> baron ambrosia: cuchifrito itself is basically fried pig. the ...

Extremities. and it hurts even to watch. brutal. >> james: its bad, its bad. >> anthony: james pankiewicz, brit and black belt in shorin-ryu karate, moved to okinawa in 2009 to study budo, or "the way of martial arts." he acts as translator for most of the karate sensei on the island. earlier i met james and hokama sensei in makishi public market in okinawas largest city, naha. >> james: thats the tasty one, right, well take that one. >> anthony: and what are these? >> james: so these are puffer...

>> marwah: deep-fried, broasted. >> anthony: the broasted chicken was this guys idea, my british-lebanese friend. born, "born to be wild" ramsay short, who i met back in those bad old days of 2006. apparently hes in with the lebanese chapter of the harley davidson group, or hog for short. so, when you roll into some religiously conservative village on these monster bikes in leather jackets. whats the reaction? >> suzan: two types: once, we were greeted with rice from the balconies. like, they th...

Earlier i met james and hokama sensei in makishi public market in okinawas largest city, naha. >> james: thats the tasty one, right, well take that one. >> anthony: and what are these? >> james: so these are puffer fish. so, we got some -- theyre gonna do some deep-fried fish for us. >> anthony: gurukun, the unofficial national fish of okinawa. and porcupine fish, both battered and deep-fried. >> james: were gonna do sashimi. >> anthony: okinawans eat just about any kind of fish sashimi style. f...

>> jesse: not enough time for "one more thing." final thoughts. >> dana: mine was about canine veterans day, the data honor dogs who serve alongside military personnel. they do so much great work. we should honor them. >> greg: i havent figured out what i am going to eat after the show. i am on adkins which is very low carb. >> kimberly: salt and pepper pork chops. >> greg: i cant. its deep-fried. give me a suggestion, something low-carb. >> kimberly: beef jerky. >> greg: that is nontender. -- n...

>> baron ambrosia: the bronx is so multi-faceted, but for some reason, this is the first place i always take people because this just oozes and emanates, kind of, that flavor of the bronx. >> anthony: and he knows what i like -- places like this. 188 cuchifritos on 188th street and the grand concourse. old school new york puerto rican good stuff. get within 20 feet of this place and prepare to lose yo >> baron ambrosia: cuchifrito itself is basically fried pig. the ears, the tongue, chopped up a...

Earlier i met james and hokama sensei in makishi public market in okinawas largest city, naha. >> james: thats the tasty one, right, well take that one. >> anthony: and what are these? >> james: so these are puffer fish. so, we got some -- theyre gonna do some deep-fried fish for us. >> anthony: gurukun, the unofficial national fish of okinawa. and porcupine fish, both battered and deep-fried. >> james: were gonna do sashimi. >> anthony: okinawans eat just about any kind of fish sashimi style. f...

Keon. its basically the partially digested juice thats made from when a cow eats grass. >> oh, jees. >> exactly. >> i did not order that. were not having that. >> were not having that. >> okay. im thinking well still to the plain blood soup, thank you very much. the way they make it. they take the raw blood and skrunch it with lemon grass for a long time. that kills the gamey flavor of the blood and helps with coagulation, they actually make the meat salad thats bra. that goes in and a whole bun...