Page 969 - Texture News Today

Millette, boiled and served up into small packets. all of these elements come together at the table. >> so i will eat here. >> is that how it goes? >> yeah. >> you have like eating partners? >> now this is progress. hold it up over a home-cooked meal, eating with my right hand out of the same dish as my host. her own hands to smoke it again to make it extra dry and more flavor. >> its really good. this is much smokier and more complex than any of the stews i have had. the greens mixed with the o...

Its nutty but not in the way a peanut is. savory like a brazil nut is mild and starchy and oily. >> we have a lot of different starches. >> a west african mainstay. they are pounded over and over and over again until a silky smooth dough with a surprisingly familiar texture. >> a brand-new episode airs tonight at 10:00 p.m. here on cnn. the high cost of home renovations led this weeks cnn hero to discover the joy of doing projects herself. she realized teaching the skills to other women could ...

She is a pioneer of dont mute d.c., an organization dedicated to keeping black culture alive in the city. >> the thing about half-smoke, its ground more coarse. there is a lot more texture and its smoked. its super unique to here. how do you have something this delicious and nobody knows about it. >> and nobody knows about it. thats part of the beauty of the chocolate city, i think. one of those things that is a delicious, chocolate bubble that is d.c. >> i was very much raised in a black cultur...

What i love most about erics cooking. he takes a humble american dish, succotash, and he elevates it with basil pesto, portfolioly grilled okra, local peas and corn and a speed and spicily ahi sorbet. >> very traditional techniques. that okra, this is succotash, right? >> this is okra. >> its okra, limas, corn. and everything is perfect. its exceptional. the texture is super complex. the guy knows how to cook. most commonly seen as a technique for fish, our next dish is a whole chicken encased i...

The world in his food. >> very traditional techniques. that okra, this is succotash, right? >> this is okra. >> its okra, limas, corn. and everything is perfect. its exceptional. the texture is super complex. the guy knows how to cook. most commonly seen as a technique for fish, our next dish is a whole chicken encased in salt thats been infused with north african spices. its then baked and carved table side. >> this is a little something we started doing last year. when i was in tunisia, they r...

My neighborhood was a tough place to grow up in, but there were a lot of positives. we had a strong connection to our community and culture. and part of that meant enjoying d.c.s signature dishes. d.c. smoke house has some of the citys best. >> so half-smoke, this is like a very d.c. thing. >> d.c. food is very american, but its also influenced by really every part of black -- the diaspora. thats what makes it delicious. >> thats natalie hopkinson. she is a go go scholar and she is a pioneer of ...

>> she saved his life. >> beautiful. im very impressed, like, it is actually in one piece. how do you grill the fish? >> a very long grill. >> the main course, an enormous, freshly-caught fish. >> the fish is exceptional. >> ive never had a fish with a texture like this. its like you would have mixed eel and bass together. >> also the stew with pork and kimchi, aged for over a decade. >> a lot of flavor, right? >> a lot of flavor. i think a normal grocery store

Drink. >> okay. >> this is soju. you have to shake it. and put it in there. so this is a korean apertif, we call it somak. >> is that moon --che cheers, buddy. >> cheers. >> it is like the korean spritz? this is a very typical -- anything that accompanies drink. this is chicken feet and pork skin in spicy sauce. it is a staple street food everyone loves. then we have a rice cake with pepper paste. >> everyone is using it everywhere. >> they use it. >> lets try the blood sausage. thats [ bleep ] ...

>> it is definitely cleaner, lighter texture and sweet. thats really good. >> and the subtle floral nights, a nice carry through. >> thanks for having us today. this is super special. so his family owns this place. >> thats right, for 600 years. >> yeah. it is crazy. do you feel that the younger generation in korea values places like this? >> i didnt expect that answer. i think if there was one positive about how fast the world moves today, all of the technology, social media, it is actually dra...

Somewhat of a crab connoisseur. my standards and expectations are super high. >> oh. now were talking. all you guys -- >> elders. >> elders first. >> elders first. two hands. >> yes. >> youre learning. >> moon, im a quick learner. >> it took three days but a quick learner. >> yes. it is tough when you are drunk the whole time. >> oh, look at that. >> wow. >> i eat crab with my teeth. i love crab so much. anywhere in the world where i can eat crab, you sort of feel like home. i love it. it is not...