Page 16 - Rye Bread News Today

Flavors. >> rene: theres all these old school restaurants that have been here for hundreds of years. the herring, the rye bread, the smoked fish, the traditional stuff, you know? >> rene: there we go. thank you my good man. welcome to the happiest place on earth. >> anthony: oh there we go. >> rene: all right. smoked eel. peeled shrimps. pickled herring. these tiny little shrimps, its one of the few seasonal offerings danes look forward to. our eating traditions are not that big here. historical...

>> very traditional flavors. >> theyre all these old school restaurants that have been here for hundreds of years. the herring, the rye bread, the traditional stuff, you know? >> there we go. thank you, my good man. welcome to the happiest place -- >> on earth. >> on earth. >> there we go. >> all right. smoked eel. pickled herring. these tiny little shrimps, its one of the few seasonal offerings that danes look forward to. arent eating traditions arent that big here. historically weve eaten for ...

They have a different history, of course. they are a little bit more administration, more a little bit posh. >> heinz: much more posh. >> anthony: how would they describe each other? "oh those people in dusseldorf, theyre all stuck up there. they care about outward appearances, and theyre all administrators and they dont really work," or, i dont know. i mean -- >> heinz: that was a perfect explanation. >> anthony: cabbage and mettwurst, which is simply kale and sausage and delicious. and spicy p...

♪ >> rene: table four, its being cleared. lets start dressing. >> chefs: yes! >> rene: theyre waiting. >> chefs: yes chef! >> alessandro: i mean, now i travel a lot and i meet chefs that say, you know, "i want to be number one in the world." i was in mexico, in the yucatan. they dont even know how to make a tortilla, they dont even know what a tortilla is made of, they kind of lose touch with what tradition is -- >> rene: that looks good man. merci, chef. >> rene: its good for you to try this,...

That say, you know, "i want to be number one in the world." i was in mexico, in the yucatan. they dont even know how to make a tortilla, they dont even know what a tortilla is made of, they kind of lose touch with what tradition is -- >> rene: that looks good man. merci, chef. >> rene: its good for you to try this, the herring, the rye bread, the smoked fish the -- >> anthony: oh yeah. >> rene: the traditional stuff, you know. because when you grow up as a cook here, and you think of this as old...

>> rene: oh this is exciting. >> vendor: i think we definitely have a winner here. >> rene: oh my god. not a single one? i have to go again. >> anthony: thats what we call a nice grouping. >> rene: this is like public school? your shooting range? >> anthony: after this, were going to steal a car, ill teach you to drive. >> renheyre waiting now. lets go. >> noma cook: are you familiar with this one at all? >> anthony: no. >> noma cook: so traditially, s served around christmas time. we call them ...

Love between dusseldorf and cologne. why cant we all get along? >> judith: there was a battle in the 13th century. >> anthony: right. >> judith: and dusseldorf won the battle, and that was the moment dusseldorf got the city. >> anthony: right. >> judith: the rights -- >> heinz: the city rights. >> judith: the city rights, yes. they have a different history, of course. they are a little bit more administration, more a little bit posh. >> heinz: much more posh. >> anthony: how would they describe ...

All these chefs pride themselves on celebrating local, seasonal, southern ingredients, and close relationships with farmers and food producers from the area. those are 90-day aged rib eyes from nearby bear creek farm slowly cooking there, and theyre gonna be topped off with oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressure canned in saltwater then heated up with pork fat, so im not hating that, for sure. theres ...

Pats house -- friends, family kicking back and drinking beer and cooking over the fire pits. all these chefs pride themselves on celebrating local, seasonal, southern ingredients, and close relationships with farmers and food producers from the area. those are 90-day aged rib eyes from nearby bear creek farm slowly cooking there, and theyre gonna be topped off with oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressu...

Oh, thats going to be good like that. >> anthony: you know martha stewart pretty well. youve been on her show a lot. >> eric: yeah, yeah. >> anthony: give me an honest answer. >> eric: yeah. >> anthony: in a street fight, could martha stewart choke me out? >> eric: i think if she goes to the dark side, yeah. >> anthony: i think so too. this is not like my show at all actually. im going to get shit for this, im telling you. "youre not keeping it real anymore, man." look, you know? it looks like a...