Uh Tea News Today

>> chef: it can be bad. >> rene:i mean -- what do you have for us chef? >> chef one: a fermented apple, uh tea. this one i did it with razor clam and some chamomile as well. >> chef two: this is lambs tongue cooked for 10 hours at 70 degrees, kohlrabi, which is fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a gre...

With the cooks on saturday night projects. >> anthony: apparently, this is when you invite members of your crew to put up a new dish. >> rene: yeah. >> anthony: for comment. after each grueling work week concludes, cooks from every level of the brigade stay late to submit their newest culinary ideas. everybodys in on this? >> rene: everybody is in on it. >> anthony: this could be a very uncomfortable -- youre hanging it out. >> rene: this forum is about failure. so yes. >> anthony: all right let...

>> rene: youre safe. this is what we try to talk about everyday in the kitchen, with the cooks on saturday night projects. >> anthony: apparently, this is when you invite members of your crew to put up a new dish. >> rene: yeah. >> anthony: for comment. after each grueling work week concludes, cooks from every level of the brigade stay late to submit their newest culinary ideas. everybodys in on this? >> rene: everybody is in on it. >> anthony: this could be a very uncomfortable -- youre hanging...

>> chef: it can be bad. >> rene:i mean -- what do you have for us chef? >> chef one: a fermented apple, uh tea. this one i did it with razor clam and some chamomile as well. >> chef two: this is lambs tongue cooked for 10 hours at 7 fermented in water and salt. and this is seafoam with brown butter. >> chef three: so what we have here, sep ice cream with some barley. >> rene: mushroom ice cream and fermented barley sauce. >> anthony: i think the lambs tongue is a great ingredient. personally im ...

Great. >> rene: youre safe. this is what we try to talk about everyday in the kitchen, with the cooks on saturday night projects. >> anthony: apparently, this is when you invite members of your crew to put up a new dish. >> rene: yeah. >> anthony: for comment. after each grueling work week concludes, cooks from every level of the brigade stay late to submit their newest culinary ideas. everybodys in on this? >> rene: everybody is in on it. >> anthony: this could be a very uncomfortable -- youre ...