Page 59 - Red Snapper News Today

Front in the trade war. those new 25% tariffs, essentially a tax on goods coming from china. >> i happen to think that tariffs for our country are very powerful. you know, were the piggy bank that everybody steals, from including china. >> reporter: the trump tariffs impact nearly 6,000 chinese products. from food items like frozen fish to consumer goods like makeup and baseball gloves. to electronics, televisions and computer monitors. bob orgel says 50% of what he sells in his family hardware ...

Close look at the ingredients, and the smell test doesnt always work. for sweet treats, most pies should be refrigerated, especially if they have an egg, milk or custard filling. dont let it sit out for more than two hours. once in the fridge, you can keep them cool for about two days, says the usda. when it comes to cakes, the big factor is trofting. if the frosting is dairy-based, it must be refrigerated. it can generally last for about a week. outside of the fridge, its good for about a day o...

>> james: but then in 72, in the reversion, the base was taken away. >> anthony: now, nothing? >> james: only the japanese self-defense forces now. >> anthony: what do people do here? agriculture? >> james: growing sugar cane. >> anthony: i saw. >> james: tourism. fishing. >> anthony: fishing. have there been attempts to develop here? and, uh, have the locals been able to resist that impulse? >> james: hes saying on kumejima they have rich lives. they have everything they need. they have produce...

Myself. >> anthony: really? >> muhammed: yes, sir. >> anthony: red snapper? >> muhammed: yeah, yeah. >> anthony: the snapper is rubbed with lime juice, chadon beni and onion. >> anthony: whats this dish called, is there a name for it? >> muhammed: this is called oil down. >> anthony: oil down? >> muhammed: yeah. >> anthony: for oil down they season breadfruit and meat with dasheen and green figs and simmer in coconut milk. >> muhammed: and well she used pork as you can see, which now i cant have...

Native to the mangroves of the pacific coast, the mollusk is a staple used in everything from tamales to stews. so its rice and like, a concha? >> will: like a mole -- >> mario: the mollusk. >> anthony: some kind of a -- its not a clam. >> will: ah, its like a rock mollusk pretty much. >> anthony: mm. its delicious. >> man: ooh-sa. >> anthony: wow. >> will: so this is like palao. its specifically from the pacific. this is pargo rojo, like red snapper. >> anthony: uh-huh. >> will: steamed shrimp....

>> anthony: the chef is making sancocho. a stew of beef, veals, and sausages. and theres some fresh caught grouper and red snapper. >> anthony: there arent many places left like this. thats the point, thats worth something. the tourism business in the caribbean is going through a lot of changes. in the short term developers and construction get paid a lot of money for pouring concrete. but everybody is going to be going to cuba in a few years. why? because its unspoiled. they havent [ bleep ] it...

>> anthony: its a big and delicious home cooked meal. >> muhammed: i caught this myself. >> anthony: really? >> muhammed: yessir. >> anthony: red snapper? >> muhammed: yeah, yeah. >> anthony: the snapper is rubbed with lime juice, chadon beni and onion. >> anthony: whats this dish called, is there a name for it? >> mamme this is called oil down. >> anthony: oil down? >> muhamd: yeah. >> antho: for oil down they season breadfruit and meat with dasheen and green figs and simmer in coconut milk. >>...

>> man: ooh-sa. >> anthony: wow. >> will: so this is like -- its specifically from the pacific. this is pargo rojo, like red snapper. >> anthony: uh-huh. >> will: steamed shrimp. >> anthony: oh, very cool. >> will: and some nice green tomatoes. >> mario: you always find the patacones everywhere. >> anthony: patacones , uh -- >> mario: plantain. like a big plantain. with all of this food, you he to accompany it with some viche. >> anthony: yeah, im learning that. >> mario: its the best way to jus...

120 villas, a mini mall, the biggest casino in the caribbean thats how they sell it. and two parking lots four stories high. we are talking like -- you know, its not sustainable. >> anthony: if they roll the bulldozers right now with a bunch of police what do you do? >> pocho: oh no we go, civil disobedience we go stop in front of the machines and we will give the time to the lawyers to do their case in the courts and what not. >> anthony: oh you got some lawyers here. >> pocho: oh [ bleep ] yea...

Of the machines and we will give the time to the lawyers to do their case in the courts and what not. >> anthony: oh you got some lawyers here. >> pocho: oh [ bleep ] yeah weve got all the lawyers. >> anthony: lawyers go to the beach? >> pocho: yeah, hey! >> anthony: the chef is making sancocho. a stew of beef, veals, and sausages. and theres some fresh caught grouper and red snapper. >> anthony: there arent many places left like this. thats the point, thats worth something. the tourism business...