Page 66 - Jay Rayner News Today

Pickled calfs tripe with radish, shaved carrot and watercress. lovely. wow. >> jay: thank you. >> anthony: there are some tripe dishes that are just uniquely wonderful. and its a tricky ingredient. once youre cooking it, it smells like wet dog. >> jay: the way we smell things and taste them is very different. all the best foods stink. >> anthony: yeah. >> jay: and its an extraordinary thing. these foods, theres a faint whiff of death about them, theyre the ones that remind you that youre the mos...

Pshh, pshh. and toast. >> anthony: done. thank you. >> jay: good. ah, well, thank you. >> anthony: pigs head and potato pie. the head brined, slowly simmered until tender, stripped away from the bone, and seasoned, then baked in a pastry with potatoes. yes, please. a traditional dish that exemplifies everything i believe in. >> anthony: wow. thank you, sir. >> jay: thank you. >> fergus: all right. >> anthony: oh, look at that. thats working. >> jay: is this a hot water pastry? >> fergus: no, its...

Thats working. >> jay: is this a hot water pastry? >> fergus: no, its puff pastry. somehow trenches of fats from the pigs head out and bust right in and makes this sort of a crust. >> anthony: its gorgeous. >> jay: indeed. >> anthony: wow, thats good. >> jay: its extraordinary. you look at this pie and its almost like something out of a childrens book >> anthony: right. >> jay: the pie tradition is something very, very special. if you go back in history to the hogarth painting, the "roast beef o...

It captured perfectly all of my rage all, of the absurdity, all of these things that i didnt think anybody else was seeing or responding to in the same way. it was unlike anything ive seen. >> anthony: artist, author, icon ralph steadman continues to make art every day. he was the visual expression of dr. hunter s. thompsons finest works. >> ralph steadman: when hunter came here in 1991-2, i brought him down to a pub here. "oh, martin, this is hunter." "hello." >> anthony: here would be ralphs l...

This is something that i got here from the beginning. pickled calfs tripe with radish, shaved carrot and watercress. lovely. wow. >> jay: thank you. >> anthony: there are some tripe dishes that are just uniquely wonderful. and its a tricky ingredient. once youre cooking it, it smells like wet dog. >> jay: the way we smell things and taste them is very different. all the best foods stink. >> anthony: yeah. >> jay: and its an extraordinary thing. these foods, theres a faint whiff of death about th...

Can get lost. >> anthony: roast bone marrow with parsley and caper salad, sourdough bread, made here. a dish that would become absolutely iconic. if youve ever eaten bone marrow anywhere, its very likely because they did it here first. >> anthony: my dinner companion is food critic and author jay rayner, a man never with a shortage of opinions. >> jay: bones. >> anthony: thank you, yes. >> fergus: salt. and there you go, give it your all. >> anthony: thats a simple good thing, but is -- its one ...

>> anthony: artist, author, icon ralph steadman continues to make art every day. he was the visual expression of dr. hunter s. thompsons finest works. >> ralph steadman: when hunter came here in 1991-2, i brought him down to a pub here. "oh, martin, this is hunter." "hello." >> anthony: here would be ralphs local, the chequers inn in kent. >> ralph steadman: hunter would be like, uh, "choose what you will, please." so, id say, "okay, martin, uh, could you make, perhaps, make that a double." well...

Pshh, pshh. >> anthony: ah, sizzly. >> fergus: chicken stock. pshh, pshh. and toast. >> anthony: done. thank you. >> jay: good. ah, well, thank you. >> anthony: pigs head and potato pie. the head brined, slowly simmered until tender, stripped away from the bone, and seasoned, then baked in a pastry with potatoes. yes, please. a traditional dish that exemifies everything i believe in. >> anthony: wow. thank you, sir. >> jay: thank you. >> fergus: all right. >> anthony: oh, look at that. thats wor...

Always look for the comforting and the familiar, the things that always, for me, made england great. like one of my favorite restaurants on earth, and one of the chefs i like and respect most. >> anthony: this restaurant helps make a persuasive argument that there is some kind of merit to british cooking. >> jay: yes, its absolutely true. >> anthony: fergus henderson, the most influential chef of the last two decades, even though you have likely never heard of him. he changed everything. it seem...

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