>> eric: this is going to be a challenge for me. i'm still battling with my, uh, skills. >> fuchsia: i would hold your bowl a little closer like this, and then it's easier. >> eric: ah! thank you. >> fuchsia: less room for disaster. >> eric: you could have told me that before, tony. >> anthony: ah, i was having so much fun. [ fuchsia and eric laugh ] >> anthony: so that resistance, that boing, that rubberiness, actually, elasticity, it's kind of the last frontier for western palates. >> eric: the gelatinous? >> anthony: the -- and cartilaginous, you know? where there's actual, like, crunch. >> fuchsia: this dish, this delicacy, makes no sense in terms of western gastronomy at all because in the west there's just no concept of eating something for the pleasure of its texture. >> anthony: mm. delicious. really good. >> fuchsia: mm. >> anthony: so, you're, sort of, single-handedly making the beautiful argument that people should go against their natural instincts in the west and open up to what is, really, an