Page 41 - Soto News Today

By women from the beginning? >> lucia: yes. >> anthony: is that an unusual situation in uruguay do you think? >> nacho: i mean -- >> anthony: im not asking you, man, youre a man. im asking -- >> nacho: i feel like a woman. >> anthony: the food here takes its cues from spain and italy. homemade gnocchi with mushrooms and pumpkin. prawns with avocado, apple and wasabi. beef tartare with quail egg. >> anthony: so when you were first planning a menu for this place and thinking about the concept, wha...

That is whats at stake today. at least thats how its supposed to work. when something as grotesque its hard to look away and the horror show in washington is mesmerizing. its all consuming. but starting today were going to change the channel.

Little more about the chef? >> dasho: oh, she and husband are both colonels in the royal bhutan police. >> darren: oh, wow. >> kesang: you have to use the finger, touch. so that the flavors come out. >> anthony: these recipes, where did they come from? >> dasho: they come from the farmers, from all the local houses. just passed down. >> kesang: these nine grains have a very historical and spiritual significance, because there was one saint called drukpa kunley, hes known as the madman. >> dasho:...

>> anthony: so, sopa de gallina, basically a hen soup. >> eric: si, gracias, si. >> anthony: mm. thats good. where in the world does chocolate come from? >> chris: well, 45%, of course, comes from the ivory coast in africa, but we dont deal in those beans just because of political situations. >> anthony: theres this stuff, spe -- the special chocolate. >> eric: yeah. >> anthony: and which is pretty much what were here to look at. >> eric: yes, absolutely. >> anthony: where, where, where it comes...

Cheese. >> anthony: butter. >> nawang: yup. this is butter tea. >> anthony: yak tea. >> nawang: yup, with yak butter. >> anthony: have you had this before? >> darren: never. >> anthony: youre either going to love it or youre not going to love it. >> darren: thats very unique. >> nawang: is this yaks meat? >> woman: yes, it is. >> anthony: yak jerky? >> nawang: yak meat and some spinach. >> anthony: youll like these greens, man. they are spicy as -- >> darren: do i have yak -- is this yak meat ri...

Garlic and aji limon. [ 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 ...

>> aini: when we were small, my grandmother would say stuff like, "i dont care who you are, if you cant cook, youre nobody to me." so its like -- >> anthony: oh wow. >> aini: yeah, from there, theres no teaching malay cooking here. you just come from your grandmas kitchen, your moms kitchen and you learn by smelling, by seeing. thats how i teach my children to cook. all these dishes, when you do them, the aroma just floats around. i know exactly whether the chili paste frying in the pan ready or...

For lack of a better word, fabulous aini was an actor in the malaysian film scene, who now runs a very successful kampung-style restaurant, specializing in beloved village or country classics. all of them prepared with a staggering finesse and precision. this is delicious, delicious food. >> aini: welcome. its been so long. oh my god, and you still look as handsome as ever. all right. so -- >> david: so, lets pick up right where we left off, which we started with this. >> aini: help yourself. >>...

People are, uh, all retired person. >> anthony: why do you think that is? >> keiji: um, this is only my opinion. but, uh, japanese imperial army did a lot of brutal stuff on this island and war never ended for some people. and the feelings that they got suppressed all of a sudden after they retire they kind of burst. and they wanna kinda -- >> anthony: act out. >> keiji: act out. >> anthony: this is keiji yoda, hes an okinawan farmer. and this is nishimachi, a small noodle shop that bears only t...

Garnishes are spring onion, fish cake, and slices of omelet. add your pickled ginger, and togarashi hot sauce and hoo-rah. it seems the anti-base sentiment also coincide with anti-central government sentiment. >> keiji: yes. >> anthony: you do bear a hugely disproportionate burden of bases. isnt some activism called for here? >> keiji: i think the young generation should decide what to do for our future instead of the old people just fighting for their beliefs. to me i really feel a strong need ...