Page 16 - Yeah Anthony News Today

Slowly steamed in a bain marie. this meal is a foreshadowing of the kind of light spa food that will become a regular feature of our time in the alps. >> anthony: whoa. >> eric: we have to finish that. >> anthony: its like a volcano. look at this. >> eric: you can put dried apricots or plums as well so its a bit sweet and salty. >> anthony: its very good. >> eric: its really good. >> anthony: if you put that on "man v. food," food wins. can eric ripert eat the entire farcon in one hour? if you c...

♪ >> anthony: so heres the plot. >> eric: yeah, tell me. >> anthony: "64 yolks: revenge." >> eric: "64 yolks." >> anthony: its about a chef named eric ripert who runs a three-star michelin in new york, played by bruce willis. >> eric: i like willis. >> anthony: willis, playing you, goes out into the dining room, visiting a table, overhears a conversation. >> eric: and then? >> anthony: car chases, violence, big fight in the kitchen of le bernadin. we can shoot it there im sure. it wont interru...

>> jean: beef, its beef. >> anthony: you remember our friend, the cow? >> eric: yes, yesterday. she was cute. did you see the connection between her and i yesterday? >> anthony: yeah, she had her nose right in your crotch. so what is this game were going to play today? >> jean: its called fiolet. >> anthony: fiolet? this game is difficult to describe. i gather the idea is you try to hit that tiny polished stone with that stick as far as you can. i do not think i can do that. oh, man. i cant do t...

>> anthony: so do you believe the basque that have always been here, that the language has been influenced by nobody else. >> edorta: and the mystery anthony is that we are in the way. >> anthony: yeah. >> edorta: and the iberian peninsula you have two natural ways, two natural passes. one is in the mediterranean side and the other one is in the atlantic side. we are in the way from the north to the south. >> anthony: well good negotiators. good fighters, good negotiators. ♪ ♪ >> anthony: yo...

Fact in almost a japanese way fetishistically perfectionist in his treatment of local ingredients. victor cooks everything himself from his own charcoal made from wood he cuts himself. chorizo, which he makes from iberian pork loin, served over a tiny little grill still smoking and infusing it with scent and flavor. >> anthony: mhmm. oh, so good. >> anthony: grilled razor clams. >> anthony: so good, so simple. >> anthony: beluga caviar, however improbably it sounds, grilled and heaped over almon...

Things to eat. casa urola in the old town does not outwardly look like a place youre going to find this. seared mushrooms with egg yolk and pine nuts. >> anthony: potato sauce. >> olatz: and yes and duck sauce. >> anthony: beautiful, wow look at that. >> anthony: grilled tuna, with a marmitako sauce, a reference to a classic fishermens stew. peas in a consumé of iberico ham. >> anthony: pretty. the food is so good in this town i mean its really outrageous. i mean you walk by this place you dont...

It always has to be the best of everything. >> olatz: the basque are very obsessive with qualities for example as you know i did a thesis about the basque pelota. ♪ >> anthony: pelota, if you didnt know is the most popular sport in basque culture. its origins go back to the middle ages. the basque are as obsessive about this pastime as they are about food. >> olatz: most of male conversations in basque country are about things and about quality of things. and they pass days and days bouncing t...

>> anthony: grilled hake jowls with teff seeds and fresh almonds, served in a bamboo leaf. >> anthony: grilled monkfish with a pecan paste and hieroglyphics of pumpkin and sweet pea. >> anthony: was it always like this, i mean his mother, his grandmother, was it always a menu that changed every day? what did you have to have on the menu? [ speaking spanish ] >> anthony: white tuna with green melon and a jack fruit sauce. [ speaking spanish ]

>> anthony: walking anywhere in san sebastian with juan marie arzak is like walking through chicago with michael jordan or washington d.c with george washington. hes the godfather, universally beloved and respected. >> anthony: youre like elvis. youre like elvis presley. ♪ >> anthony: why do the basque unique among their neighbors obsessively insist on such high quality ingredients for everything? >> gabriella: people have a passion for food here. >> anthony: why here? >> arzak: i dont know. >...

Whats called a "poteo", a bar crawl. grazing for the specialties of each place. >> elena: buenas! i would like, we start with a little bit of beer what do you think? >> anthony: yeah. >> elena: eh, not too much because we are going to another place. welcome! gabriella! >> anthony: gabriella rinelli has worked closely with both arzaks for years and is considered a leading authority on the basque culinary scene. >> gabriella: youve got to move from place to place because the important thing is you...