Page 42 - Deep Fried News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Earlier i met james and hokama sensei in makishi public market in okinawa's largest city, naha. >> james: that's the tasty one, right, we'll take that one. >> anthony: and what are these? >> james: so these are puffer fish. so, we got some -- they're gonna do some deep-fried fish for us. >> anthony: gurukun, the unofficial national fish of okinawa. and porcupine fish, both battered and deep-fried. >> james: we're gonna do sashimi. >> anthony: okinawans eat just about any kind of fish sashimi style. for us, snapper and parrotfish. >> james: and lobster. >> anthony: because one must. served raw ...

>> jesse: not enough time for "one more thing." final thoughts. >> dana: mine was about canine veterans day, the data honor dogs who serve alongside military personnel. they do so much great work. we should honor them. >> greg: i haven't figured out what i am going to eat after the show. i am on adkins which is very low carb. >> kimberly: salt and pepper pork chops. >> greg: i can't. it's deep-fried. give me a suggestion, something low-carb. >> kimberly: beef jerky. >> greg: that is nontender. -- not dinner. >> kimberly: i had a nice kimberly's royal news but i guess there is no time. final th...

>> baron ambrosia: the bronx is so multi-faceted, but for some reason, this is the first place i always take people because this just oozes and emanates, kind of, that flavor of the bronx. >> anthony: and he knows what i like -- places like this. 188 cuchifritos on 188th street and the grand concourse. old school new york puerto rican good stuff. get within 20 feet of this place and prepare to lose yo >> baron ambrosia: cuchifrito itself is basically fried pig. the ears, the tongue, chopped up and deep-fried. >> anthony: so off-cut pig parts, deep-fried? what's not to like about that? >> baron...

Earlier i met james and hokama sensei in makishi public market in okinawa's largest city, naha. >> james: that's the tasty one, right, we'll take that one. >> anthony: and what are these? >> james: so these are puffer fish. so, we got some -- they're gonna do some deep-fried fish for us. >> anthony: gurukun, the unofficial national fish of okinawa. and porcupine fish, both battered and deep-fried. >> james: we're gonna do sashimi. >> anthony: okinawans eat just about any kind of fish sashimi style. for us, snapper and parrotfish. >> james: and lobster. >> anthony: because one must. served raw ...

Keon. it's basically the partially digested juice that's made from when a cow eats grass. >> oh, jees. >> exactly. >> i did not order that. we're not having that. >> we're not having that. >> okay. i'm thinking we'll still to the plain blood soup, thank you very much. the way they make it. they take the raw blood and skrunch it with lemon grass for a long time. that kills the gamey flavor of the blood and helps with coagulation, they actually make the meat salad that's bra. that goes in and a whole bunch of deep fried are entered.