Page 23 - Beef Bourguignon News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Little more about the chef? >> dasho: oh, she and husband are both colonels in the royal bhutan police. >> darren: oh, wow. >> kesang: you have to use the finger, touch. so that the flavors come out. >> anthony: these recipes, where did they come from? >> dasho: they come from the farmers, from all the local houses. just passed down. >> kesang: these nine grains have a very historical and spiritual significance, because there was one saint called drukpa kunley, he's known as the madman. >> dasho: the divine madman. >> kesang: yeah, divine madman. so when he came to bhutan, he carried the nine ...

[ eric speaking spanish ] [ don speaking spanish ] >> eric: gracias. >> chris: you guys can cook. >> anthony: some say. >> eric: sometimes. [ don speaking spanish ] >> eric: he is the only guy who has the white cacao. he ask all the farmers of the village here to do exactly what he has done, so the other farmers are starting to copy him. >> anthony: right. >> eric: and he's happy because it's going to bring wealth in the village, in the valley, in the community. >> anthony: afterwards, don makes a traditional unsweetened hot chocolate preparation -- ground cacao nibs and hot water, no milk, no...

>> he has been making the same thing for 50 years. paul has an amazing respect for classic. >> the peasant classic. >> tony, get closer. >> anthony: you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it's perfect. is there a more perfect assortment of colors and textures? in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its o...

Traditional sauerbraten. good sauerbraten. but morrissey is going to brown out his shorts if he sees you eating this because it is, how shall i say, equine in origin? old bessie didn't quite make it to the soap factory. >> rene: you like horsemeat? >> anthony: yeah, i do like it actually. this is one of the few places that still does it. >> rene: yeah. >> anthony: the arbitrary decisions we make about what animals we're gonna eat, even i do. you know, 15 years, i've been eating all over the world, i've never eaten dog. >> rene: if you are cute as an animal, you are lucky. >> anthony: i think i...

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