Page 2 - Aspic Work News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> antho: and thisoeuf en gelee. egg in aspic. soft boiled or poached egg in clear gelatin-set broth, classically garnished with white ham, tarragon leaves, black truffles. oh, my god. i was pretty sure that i would live the rest of my life without ever seeing this again. delicious. but tonight, after a full week of franco-canadian full-on assaults on our livers and our lights, fred and dave thought it would be both delicious a...

>> fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. >> anthony: and wait a minute. this is super classic. >> david: oeuf en gelee. >> anthony: and this, oeuf en gelee. egg in aspic. soft boiled or poached egg in clear gelatin-set broth, classically garnished with white ham, tarragon leaves, black truffles. oh, my god. i was pretty sure that i would live the rest of my life without ever seeing this again. delicious. but tonight, after a full week of franco-canadian full-on assaults on our livers and our lights, fred and dave thought it would be both delicio...

>> boy: player. >> anthony: wow. >> david: a player. >> man: oh! >> anthony: oh, man. wait, am i gonna get, like, a mouthful of puck, by the way? ♪ it's being catered with fred and dave's usual restraint. [ david hums fanfare ] >> david: come eat. >> anthony: hot cocoa in styrofoam cups? uh, no. try a titanic choucroute garnie a la alsacienne containing flintstone-size hunks of pork belly, poitrine, bacon, homemade boudin blanc, kielbasa, smoked chops, plus, like, veal and pork links. oh, yeah. this is a truly heroic, uh, choucroute. >> fred: oh, look at the beautiful work of linking these. ...

Go to shipstation.com/tv and get two months free. >> anthony: if there's one thing you always need on a cold snowy night, it's yet another hearty meal. i meet back up with fred and dave at liverpool house, the sister restaurant to joe beef. >> david: i think we always compensate a little bit with overabundance of food because of our insecurity of not being, like, good cooks. >> fred: no, you know what? it's a combination of low self-esteem and generosity that explains the amount of food, perhaps. >> david: yeah. >> anthony: first course. >> fred: jambon blanc. some salmon. gravlax of char. sol...

Look at the aspic work. >> this is smoked veal and potatoes inside. salmon pastrami. >> wait a minute, this is super classic. >> and this, oueff engelee, soft or poached egg in clear gel tan-set broth, classically garnished with white ham, tarragon leaves, black truffles. oh, my god, i was pretty sure i would live the rest of my life without ever seeing this again. delicious. but tonight, after a full week of franco-canadian full-on assaults on our livers and our lives, they thought it would be nice to take advantage of the insanely delicious fare by their brilliant chef omar, who's from pakis...