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The story of much of french cooking. i mean, correct me if i m wrong. eric: no, for sure. but we when you can achieve refinement and you keep the soul food in the process you don t have only pretty food, you have amazing food. fuchsia: ah! anthony: wow, beautiful. fuchsia: this is a really amazing dish. i specially requested this dish, which is one of his specialties. so it s sea cucumber from off the northeastern coast. so that s a very expensive, rarified banquet ingredient. but it s done with a typical sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you d get just these seasonings with slippery sweet potato noodles and a load of offal. anthony: right. fuchsia: this is a banquet version. eric: ah. fuchsia: yeah. ....
fuchsia: you know, some of these dishes, the character is very similar to what you d get on the street, but it s just done so beautifully. anthony: well, we were talking the other day that so many of the dishes we were eating in the restaurant started out, these were not invented by chefs, or even cooks, they were invented by farmers, uh, and hungry people. i mean, that s the, certainly the story of much of french cooking. i mean, correct me if i m wrong. eric: no, for sure. but we when you can achieve refinement and you keep the soul food in the process you don t have only pretty food, you have amazing food. fuchsia: ah! anthony: wow, beautiful. fuchsia: this is a really amazing dish. i specially requested this dish, which is one of his specialties. so it s sea cucumber from off the northeastern coast. so that s a very expensive, rarified banquet ingredient. but it s done with a typical ....
I mean, correct me if i m wrong. eric: no, for sure. but we when you can achieve refinement and you keep the soul food in the process you don t have only pretty food, you have amazing food. fuchsia: ah! anthony: wow, beautiful. fuchsia: this is a really amazing dish. i specially requested this dish, which is one of his specialties. so it s sea cucumber from off the northeastern coast. so that s a very expensive, rarified banquet ingredient. but it s done with a typical sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you d get just these seasonings with slippery sweet potato noodles and a load of offal. anthony: right. fuchsia: this is a banquet version. eric: ah. fuchsia: yeah. eric: this is going to be a challenge for me. i m still battling with my, uh, ....
The northeastern coast. so that s a very expensive, rarified banquet ingredient. but it s done with a typical sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you d get just these seasonings with slippery sweet potato noodles and a load of offal. anthony: right. fuchsia: this is a banquet version. eric: ah. fuchsia: yeah. 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 se ....
Rarified banquet ingredient. but it s done with a typical sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you d get just these seasonings with slippery sweet potato noodles and a load of offal. anthony: right. fuchsia: this is a banquet version. eric: ah. fuchsia: yeah. 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 i ....