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they're often guided by the practice of the past. so if this sink seems like a throwback to the past to probably is ceviches being detained in the same center, where they detained you in 1986, a place that has a long, intimidating history that dates back to stalin's purges. if evan could hear you right now , um, what would be your message or advice to him as he sits, essentially in the same place, you said. well when i was in that prison, uh, the one thing that i did not have any access to was information from the outside. i got information from visits from my wife. and so i think one of the things that he could do is demand. to be informed about what's going on in the outside world, and they probably won't comply with that. but you make the demand anyway. do you think there's anything to
brittney griner and those resources don't exist anymore, and it's not clear whether they've been able to find new resources that could bring paul home. i think the concern we have right now, obviously with mr gerst ceviches arrest today is that they have not been able to deter the kremlin from arresting more americans and charging them with espionage. and so certainly my hope is tinged by that. all right, david whelan. thank you. and best of luck to you and your family. i hope that you hear from paul soon. i want to bring in to russia. experts evelyn farkas is the former deputy assistant secretary of defense for russia , ukraine and eurasia and tom firestone, who served as a legal advisor at the u. s embassy in moscow. evelyn, i want to start with you just to get your reaction of what we just heard from david whelan. yeah i mean, pamela, i'm afraid that this is extortion. as he said the russian government is looking to make a swap. probably we know that very recently, one of their spies was nabbed, um, based on u . s intelligence in the netherlands. as soon as he
locals escape by hanging out at the beach. and why not when you can and maybe get a tattoo while you're at it. is that sanitary? ♪ you've been here before. >> eric: oh yeah, man. >> anthony: i take eric's suggestion, and we head over to see chef javier wong, uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it's probably ceviche. the freshest fish only needs the right cut, a little citrus, and no heat.
see chef javier wong, uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it's probably ceviche. the freshest fish only needs the right cut, a little citrus, and no heat. what's the most common thing that people do wrong? >> eric: the quality of the ingredients. you don't do a ceviche with something that is not ultra fresh. >> anthony: right. >> eric: the cut is very important, the thickness. >> anthony: right. >> eric: and when you do the ceviche, you don't do it too much ahead of time. >> anthony: the whole place is served whatever menu he's doing that day, same for everybody. and today, the flounder he got from the market is particularly nice, so that's what we're getting. generally thicker pieces to stand up to the spices and acids.
nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it's probably ceviche. the freshest fish only needs the right cut, a little citrus, and no heat. what's the most common thing that people do wrong? >> eric: the quality of the ingredients. you don't do a ceviche with something that is not ultra fresh. >> anthony: right. >> eric: the cut is very important, the thickness. >> anthony: right. >> eric: and when you do the ceviche, you don't do it too much ahead of time. >> anthony: the whole place is served whatever menu he's doing that day, same for everybody. and today, the flounder he got from the market is particularly nice, so that's what we're getting. generally thicker pieces to stand up to the spices and acids. first up, an octopus and
>> anthony: i take eric's suggestion, and we head over to see chef javier wong, uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it's probably ceviche. the freshest fish only needs the right cut, a little citrus, and no heat. what's the most common thing that people do wrong? >> eric: the quality of the ingredients. you don't do a ceviche with something that is not ultra fresh. >> anthony: right. >> eric: the cut is very important, the thickness. >> anthony: right. >> eric: and when you do the ceviche, you don't do it too much ahead of time. >> anthony: the whole place is served whatever menu he's doing that day, same for everybody. and today, the flounder he got from the market is particularly nice, so that's what we're getting. generally thicker pieces to
see chef javier wong, uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it's probably ceviche. the freshest fish only needs the right cut, a little citrus, and no heat. what's the most common thing that people do wrong? >> eric: the quality of the ingredients. you don't do a ceviche with something that is not ultra fresh. >> anthony: right. >> eric: the cut is very important, the thickness. >> anthony: right. >> eric: and when you do the ceviche, you don't do it too much ahead of time. >> anthony: the whole place is served whatever menu he's doing that day, same for everybody. and today, the flounder he got from the market is particularly nice, so that's what we're getting. generally thicker pieces to stand up to the spices and acids. first up, an octopus and flounder ceviche. >> eric: i don't know what to
see chef javier wong, uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it's probably ceviche. the freshest fish only needs the right cut, a little citrus, and no heat. what's the most common thing that people do wrong? >> eric: the quality of the ingredients. you don't do a ceviche with something that is not ultra fresh. >> anthony: right. >> eric: the cut is very important, the thickness. >> anthony: right. >> eric: and when you do the ceviche, you don't do it too much ahead of time. >> anthony: the whole place is served whatever menu he's doing that day, same for everybody. and today, the flounder he got from the market is particularly nice, so that's what we're getting. generally thicker pieces to stand up to the spices and acids.
wong, the uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it's probably ceviche. the freshest fish only needs the right cut, a little citrus and no heat. what's the most common thing people do wrong? >> the quality of the ingredients. you don't do a ceviche with something that's not fresh. >> the cut and the thickness. >> right. >> when you do it, you don't do it ahead of time. >> the whole place is served whatever menu he's doing that day, same for everybody. today, the flounder he got from the market is particularly nice, so that's what we're getting. generally thicker pieces to stand up to the spices and acids.
locals escape by hanging out at the beach. why not when you can maybe get a tattoo while you're at it? is that sanitary? ♪ >> you've been here before. >> oh, yeah, man. ♪ >> i take eric's suggestion and we head over to see chef javier wong, the uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it's probably ceviche. the freshest fish only needs the right cut, a little citrus and no heat.