Truffled Sweetbreads News Today

Youll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. thats truffled sweetbreads. and you got some goose hearts persillade for good measure. >> man: thats a goose heart. >> david: its excellent. goose heart. >> anthony: hearts in general. oh, also you got your morue salee with grilled tomato bread. thats -- thats salt cod for you anglos. [ david hums ] >> anthony: im all swollen up like the micheli...

Oh!" i was freaking out. >> anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzie homemaker oven. tonight theres razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. youll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. thats ...

>> man: not much. >> anthony: look at this tiny electric four-burner stove. at no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the -- to the equipment? >> man: uh, i would say, like, three months. at the beginning, like, i -- i was lucky that i didnt have, like, a lot of customers. >> anthony: right. >> man: i was, like, "oh, man! oh!" i was freaking ou...

>> anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzie homemaker oven. tonight theres razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. youll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. thats truffled sweetbreads. and...

Myself from the nearest beam. how long did it take you to adapt to the -- to the equipment? >> man: uh, i would say, like, three months. at the beginning, like, i -- i was lucky that i didnt have, like, a lot of customers. >> anthony: right. >> man: i was, like, "oh, man! oh!" i was freaking out. >> anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzie homemaker oven. tonight theres razor clams with buerre ...

At no point in my cooking career could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the -- to the equipment? >> man: uh, i would say, like, three months. at the beginning, like, i -- i was lucky that i didnt have, like, a lot of customers. >> anthony: right. >> man: i was, like, "oh, man! oh!" i was freaking out. >> anthony: and yet these kids today, look at em go. serving a wildly amb...

Could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the -- to the equipment? >> man: uh, i would say, like, three months. at the beginning, like, i -- i was lucky that i didnt have, like, a lot of customers. >> anthony: right. >> man: i was, like, "oh, man! oh!" i was freaking out. >> anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever...

Equipment? >> man: uh, i would say, like, three months. at the beginning, like, i -- i was lucky that i didnt have, like, a lot of customers. >> anthony: right. >> man: i was, like, "oh, man! oh!" i was freaking out. >> anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this -- this suzie homemaker oven. tonight theres razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor cla...

Could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the -- to the equipment? >> man: uh, i would say, like, three months. at the beginning, like, i -- i was lucky that i didnt have, like, a lot of customers. >> anthony: right. >> man: i was, like, "oh, man! oh!" i was freaking out. >> anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever...

It was like, oh, man! oh! i was freaking out. >> and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever-changing menu out of this, this suzy homemaker oven. tonight razor claims, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles st. jacques, and youll notice that nobody in quebec seems to skimp on the portions. a terrine of foie gras, and cheese with mustard, oh, and truffled sweetbreads, and youve got some goose hearts...