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Anthony Bourdain Parts Unknown-20131227-03:17:00

that's not what we're all about. that's when i took the tool of food as the best way to engage. >> sanza has no formal culinary training. he's completely self-taught. picking up bits and pieces when we can. often from the women in the neighborhood. >> you're plucking the best of everybody's culinary culture. >> every day. every day i learn. what are you eating? where are you foreign minister? i've been taught by some men. that's not how it's cooked at home, you know? go to that auntie. to the back of some dingy cab. there's a small kitchen. look, there, it'll be nice. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> they'll so me stuff. i pick up. then i rush back to the shop and i try it out. so i have all the elements now. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style moving people across borders

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Anthony Bourdain Parts Unknown-20131214-04:18:00

there's a small kitchen. look, there, it'll be nice. then that's me. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> show me stuff. >> i pick up. then i rush back to the shop and i try it out. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling. moving people across borders with dishes that slightly partake of elsewhere. on today's menu -- >> i made this for you. this is egusi and beef. nigerian dish. >> beef stewed with melon and pumpkin sids. there's futu. ubiquitous cornmeal porridge. made to a texture more crumbly

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Anthony Bourdain Parts Unknown-20131214-07:17:00

training. he's completely self-taught. picking up bits and pieces when we can. often from the women in the neighborhood. >> you're plucking the best of everybody in the culture. >> every day. every day i learn. what are you eating? from you from? i've been taught by some men. that's not how it's cooked at home, you know? go to that auntie. to the back of some dingy cab. there's a small kitchen. look, there, it'll be nice. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> i pick up. then i rush back to the shop and i try it out. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling. moving people across borders with dishes that slightly

Neighborhood , Everybody , Culture , Bits , Pieces , Best , Training , Women , Auntie , Back , Home , Men

Anthony Bourdain Parts Unknown-20131214-04:17:00

but the beginning of real and compassionate black african government, south africa became a refuge for millions of africans from all over the continent. >> black south africans fought hard for their freedom and their country. as i understand a lot of them are pretty pissed off about we're just getting our [ muted ] together and all these congolese and nigerians are coming here. >> sanza has no formal culinary training. he's completely self-taught. picking up bits and pieces when we can. often from the women in the neighborhood. >> you're plucking the best of everybody's culinary culture. >> every day. every day i learn. what are you eating? where are you from? i've been taught by some men. that's not how it's cooked at home, you know? go to that auntie. to the back of some dingy cab.

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Anthony Bourdain Parts Unknown-20131130-09:17:00

often from the women in the neighborhood. >> you're plucking the best of everybody in the culture. >> every day. every day i learn. what are you eating? where are you from? i've been taught by some men. that's not how it's cooked at home, you know? go to that auntie. to the back of some dingy cab. there's a small kitchen. look, there, it'll be nice. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> i pick up. then i rush back to the shop and i try it out. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling. moving people across borders with dishes that slyly par take

Neighborhood , Everybody , Culture , Best , Women , Auntie , Back , Home , Men , Cab , Kitchen , Shop

Anthony Bourdain Parts Unknown-20131130-04:17:00

>> sanza has no formal culinary training. he's completely self-taught. picking up bits and pieces where he can. often from the women in the neighborhood. >> you're plucking the best of everybody in the culture. >> every day. every day i learn. what are you eating? where are you from? i've been taught by some men. that's not how it's cooked at home, you know? go to that auntie. to the back of some dingy cab. there's a small kitchen. look, there, it'll be nice. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> i pick up. then i rush back to the shop and i try it out. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit.

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Anthony Bourdain Parts Unknown-20131110-05:17:00

>> sanza has no formal culinary training. he's completely self-taught. picking up bits and pieces when we can. often from the women in the neighborhood. >> you're plucking the best of everybody's culinary culture. >> every day. every day i learn. the smell, the color they brought. what are you eating? where are you from? i've been taught by some men. that's not how it's cooked at home, you know? go to that auntie. to the back of some dingy cab. there's a small kitchen. look, there, it'll be nice. she'll teach you something. then that's me. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> i pick up. then i rush back to the shop and i try it out. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling. moving people across borders with dishes that slightly

Best , Neighborhood , Bits , Pieces , Training , Women , Everybodys-culinary-culture , Sanza , Back , Auntie , Smell , Color

Anthony Bourdain Parts Unknown-20131110-02:17:00

everybody in the culture. >> every day. every day i learn. what are you eating? from you from? i've been taught by some men. that's not how it's cooked at home, you know? go to that auntie. to the back of some dingy cab. there's a small kitchen. look, there, it'll be nice. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> i pick up. then i rush back to the shop and i try it out. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling. moving people across borders with dishes that slightly

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Anthony Bourdain Parts Unknown-20131110-08:17:00

he's completely self-taught. picking up bits and pieces when we can. often from the women in the neighborhood. >> you're plucking the best of everybody in the culture. >> every day. every day i learn. what are you eating? from you from? i've been taught by some men. that's not how it's cooked at home, you know? go to that auntie. to the back of some dingy cab. there's a small kitchen. look, there, it'll be nice. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> i pick up. then i rush back to the shop and i try it out. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling.

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Anthony Bourdain Parts Unknown-20131104-01:18:00

there's a small kitchen. look, there, it'll be nice. she will teach you something. hey, auntie, you know, i'm really keen on knowing how you make your particular sauce. >> they'll show you? >> they'll show me stuff. i pick up. then i rush back to the shop and i try it out. i've got all the elements. >> at his cook shop he mixes recipes, ingredients, techniques and traditions as he sees fit. one reviewer described his style as gastronomic smuggling. moving people across borders with dishes that slightly partake of elsewhere. on today's menu -- >> i made this for you. this is egusi and beef. >> beef stewed with melon and pumpkin seeds. there's futu. ubiquitous cornmeal porridge. made from a texture more crumbly than pap.

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