Page 5 - Lets Eat News Today

>> anthony: stew it for a few minutes and well be good. i just need a few splashes of, like, an opened beer. beautiful. checking off the chuck wagon greatest hits, we got some beans, some potatoes, some cornbread. we do our best. this is just about ready. all right, lets eat. >> david: dig in. >> anthony: well, we -- we done good, gentlemen. >> david: no kidding. thank you, tony, this is excellent. >> anthony: im wondering, uh, you guys have been her for so long, your family, could you live anyw...

A little right. shooting real good, though, tony. >> bill: i mean, youre not missing it by much. if you were elk hunting, youd be hitting it. >> anthony: exhale, pull, and squeeze? >> daniel: the big -- the biggest thing is, just let it surprise you. as youre pulling the trigger, squeeze it slow and every time it goes off, it should surprise you, that way you dont flinch. [ gunshot ] >> bill: that looked right on. that looked right on to me. >> anthony: i gotta tell you, im proud of myself right...

Wow. look at that. a lot of fat. >> yeah. its quite nice. >> those were happy pigs. lazy pigs. >> the ones we like. the ones we breed here in spain. >> yeah, the pigs and the bulls are very happy here. >> moment of truth. >> okay. enough with the work. lets eat. nice. [ speaking foreign language ] awesome. great meal. great, great, great. this is the dream of all the world. the dream is to live in granada. work in the morning, have a one-hour nap in the afternoon. at night go out and have that l...

>> but i have a plan here on this meat. >> all right, the meat is yours. >> all right, good. ♪ >> just call me cookie. some local beef, glowing hot coals, cast iron can. >> pureed green chilies here? >> yes. >> beautiful. im going to throw those chilies in in a little bit, stew it for a few minutes, and well be good. i just need a few splashes of like an open beer. beautiful. check it off the chuck wagon greatest hits, weve got some beans, some potatoes, some corn bread. we do our best. >> thi...

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 what we have here. >> lets ea...

In 1945 he was a young conscript in the japanese imperial army. he fought hard and bravely against the allies until he saw japanese soldiers murdering okinawans for food and water and his faith melted away. getowan is a private home turned restaurant serving very traditional okinawan dishes. in honor of their outspoken former governor, the restaurant has prepared a dish typically served to royals and vips in what was once the ryukyu kingdom. its called tundabun after the dish the multi bite-size...

Governor of okinawa. he was a young conscript in the army. he fought hard and bravely against the allies until he saw japanese soldiers murdering okinawans for food and water and his faith melted away. getowan is a private home turned restaurant serving very traditional okinawan dishes. in on november of their outspoken former governor, the restaurant prepared a dish typically served to royals and vips in which was one the ryukyu kingdom. its called tundabun after the dish the multi bite-sized p...

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...

Three hours later, it looks like the jungle-style stew might actually work out after all. okay. so who wants to bring this over, carefully, to the table? all right. lets eat. >> bon appetit. >> bon appetit. in the end, my coq au vin was a bit scraggly but passable. it is written that i should be loyal to the nightmare of my choice. i think i now understand what that means. ♪ next morning on the river, and