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Detailed text transcripts for TV channel - CNN - 20180930:04:31:00

It s about fu haowei complex, layered flavors like french sauces. eric: yes. fuchsia: and there s one of them called guawei strange flavor. eric: strange flavor. anthony: yeah. because it s a mixture of sweet, sour, salty, spicy, numbing, and nutty all together. and this is strange flavor noodles. so, it s just like a real traditional sichuan dish but done in a very refined way. then some soup. a rich, slow-simmered chicken and pork stock, a raft of chopped meat floats on top to clarify the broth. a small bundle of impossibly thin hand-cut noodles made with duck egg yolks, a western sichuan specialty. [ chef speaking chinese ] fuchsia: okay. [ chef speaking chinese ] fuchsia: okay. so he s saying, um, first have a smell of this and then a taste of the broth. anthony: oh, that s beautiful. fuchsia: and just gently ....

Anthony Bourdain , Chef Eric Ripert , Being Spicy , Flavor Noodles , Fu Haowei , Meat Floats , Pork Stock , Duck Egg Yolks ,

Detailed text transcripts for TV channel - CNN - 20180930:04:29:00

Obsessed with the providence of the ingredients, with going to a particular place for a particular dish. anthony: right. fuchsia: so, they ve had that tradition for at least 800 years. anthony: fuchsia dunlap has had an extraordinary relationship with china, and sichuan in particular, since she first arrived here as a student in 1994. she was the first foreigner to study at the sichuan higher institute of cuisine and has written numerous books about her experiences, and about sichuanese food, which are rightly considered groundbreaking and definitive. to say she was way ahead of her time is an understatement. she s brought us to chef lan gue jun s restaurant. fuchsia: what he s trying to do is, sort of, raise the level of sichuanese food to, sort of, very refined banquet cookery. anthony: is what he s doing unusual for chengdu? for china? fuchsia: it is really unusual. so, i think, in the west we are, sort of, very used to the idea of the celebrity chef and the individual c ....

Anthony Bourdain , Fuchsia Dunlap , Sichuan Food , Gue Jun , Celebrity Chef , Banquet Cookery ,

Detailed text transcripts for TV channel - CNN - 20180930:04:32:00

Press the noodles and then lift them up and eat them. eric: yeah, very refined. 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 ....

Chef Eric Ripert , Anthony Bourdain , The Street , Soul Food , Sea Cucumber ,

Detailed text transcripts for TV channel - CNN - 20180930:04:33:00

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 ....

Sichuan Food , Banquet Ingredient , Anthony Bourdain , Chef Eric Ripert , Banquet Version , The Street , Slippery Sweet Potato , The Last Frontier For Western Palates ,

Detailed text transcripts for TV channel - CNN - 20180930:04:34:00

All because in the west there s just no concept of eating something for the pleasure of its texture. anthony: mm. delicious. really good. fuchsia: mm. anthony: so, you re sort of single-handedly making the beautiful argument that people should go against their natural instincts in the west and open up to what is, really, an entirely new spectrum of initially difficult and extremely nuanced flavors. fuchsia: i just i think chinese is the world s most underrated cuisine because everyone loves chinese food, but until recently people, you know, mainly in the west thought of chinese food as being something very familiar and good to eat but cheap and like, you know, a bit junky, honestly. and, um, i think that now people can see that it has so much more to offer. it s got everything from the ....

Anthony Bourdain , Single Handedly Making The Beautiful Argument , Chinese Food ,