Page 103 - Ramen News Today

Beginning. >> anthony: sliced beets, sweet potato salad, salami and cheese, side salad, pickled peppers, and breadsticks. >> aaron: then when you actually get your entrée, you get oddly enough ravioli or spaghetti or here both, but also french-fries. >> anthony: odd. >> aaron: that may be unique to montana. >> anthony: for entrees seared scallops and white wine sauce for aaron. me, noticing were pretty much land-locked around here; i go for the extra thick tenderloin of beef thank you very much...

Ive heard about this tradition, but i dont really understand what distinguisher a supper club from a restaurant. >> at least in mono tonia the supper clubs are a variation of meaderville-style help involves the antipast on beginning. >> sliced beats, sweet potato salad, salami and cheese, side salad, pickled peppers and breadsticks. >> and then when you actually get your entree, you oddly enough get ravioli or spaghetti or here both, but also french fries. >> odd. >> that may be unique to montan...

>> anthony: oh, mashed fava beans. its amazing. >> lambros: this is like as traditional as you get. all these dishes are either used as an appetizer before the main dish, which is the soup, or as breakfast. >> anthony: breakfast. >> lambros: they have this for breakfast, maybe a couple of beers, and then they go to sleep again for a few hours. >> anthony: now youre talking my language. [ george speaking greek ] >> anthony: beautiful. all the fish he catches, its sold on the island? or sent to at...

By force. >> anthony: today, ninety-five of paraguayans are of mixed spanish and guarani blood. >> mario: and we usually speak the two languages. >> anthony: right. this is central market? >> mario: mercado cuatro. >> anthony: cuatro? this is the big one? >> mario: the biggest one, the most popular one. ♪ >> anthony: im hungry. whats good here? >> peter: we opted for the soup from the mandiy fish. its a little catfish. >> peter: and, okay, the saying is that it makes man very powerful. >> anth...

>> oh, mashed fava beans. its amazing. >> this is like as traditional as you get. all these dishes are either used as an appetizer before the main dish, which is the soup, or as breakfast. >> breakfast. >> they have this for breakfast, maybe a couple of beers, and then they go to sleep again for a few hours. >> now youre talking my language. >> beautiful. all the fish he catches, its sold on the island? or sent to athens? >> mostly to athens. >> niko. >> what kind of fish is this? >> olive oil a...

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>> peter: cheers. >> anthony: cheers. oh, here we go. thank you. grilled fish in a mango salsa. >> peter: you have the two most appreciated fish here on the table of paraguay. >> anthony: yep. >> peter: thats the catfish, surubí. >> anthony: and that? >> peter: thats the dorado, the golden fish. >> anthony: oh, the dorado. of course. yes. ooh, thats tasty! ooh, thats nice. >> anthony: so, im -- im curious about this whole episode of the settlement of nouveau bordeaux. >> guido: there came about...

>> peter: yes. >> anthony: all right. >> stephanie: my mouths a little on fire right now, i think the rice came at the right time. >> peter: yes. sounds like we are suffering but actually its delicious. yeah, anthony, try some of this, my favorite. >> anthony: the specialty of the house fish hot pot. >> stephanie: all right, here goes. i scooped out some innards. >> peter: youre going for the best piece huh? >> anthony: it burns so good. i can pretty much eat this every day. with discover card, ...

[ coque speaking spanish ] >> anthony: drum fish braised in chichi de jora, a corn-based beer. >> eric: they look fantastic, huh? >> marissa: this is a rocoto. >> eric: spicy or not? >> marissa: it is very spicy. >> eric: very spicy, okay. >> anthony: oh, that sounds good. oh, and stuffed rocoto peppers filled with ground beef and raisins served with parilla cheese. >> eric: yeah. >> anthony: wow. >> eric: are we lucky, or what? >> anthony: we are lucky. and thats just the beginning. theres so m...

Peters actually never been to chengdu and so coming back it was like, "lets go to chinatown and try to find places to find those things we ate for breakfast every day." ♪ >> anthony: pork dumplings in chili oil, start the fire. oh man, theyre slippery. >> stephanie: you got it. >> anthony: yeah. >> peter: you know why the chopstick is thin, its not thick and fat you can just do this. >> stephanie: i thought youre not supposed to do that? peter, youre suppose to help me know whats faux pas. >> ...