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Detailed text transcripts for TV channel - MSNBC - 20180622:15:58:00

Probably a poor choice for a first lady message wise. not to mention unnecessary. i was in texas this week. i wanted to peel my clothes off. t 96 degrees with 90% humidity in mcallen and further more if there s any message to have down there, it s one. all of us. let s protect the welfare of children. the thing is the argument that mrs. trump spokesperson made it was just a jacket doesn t make much sense if you look at mrs. trump historically. she seems to know exactly what she s doing when she steps in public. we have spotted a lot of sub text in a lot of her outfits in the past. like when she known this fuchsia known as pussy bow blouse. she walked out two days after the infamous access hollywood tape was leaked. the tape where the president said he likes to grab women by their. ....

First Lady , All Of Us , Jacket Doesn T , Access Hollywood , Pussy Bow Blouse ,

Detailed text transcripts for TV channel - CNN - 20180617:02:29:00

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 times 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 chef as artist. but in china people traditionally look down on chefs. so, this is quite a new thing. there are very few chefs who are ....

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

Detailed text transcripts for TV channel - CNN - 20180617:02:33:00

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 ....

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

Detailed text transcripts for TV channel - CNN - 20180617:02:32:00

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, ....

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

Detailed text transcripts for TV channel - CNN - 20180617:02:30:00

Really, like, the creative vision behind the food and doing the work in the kitchen. anthony: the meal begins. a large array of cold dishes are laid out. delicate flavors like lily buds scented with rose petals are presented alongside more assertive tastes like thinly sliced braised beef shank with chili oil, tea tree mushrooms blanched and lightly stir-fried with chinese stem lettuce. anthony: and you suggest starting with the eric: lily buds? fuchsia: yeah. i would start with the lily buds because they re nice and wild, yeah. eric: it s a nice texture. fuchsia: yeah. try one of these. anthony: that s those mushrooms are amazing. fuchsia: yeah. i love these cashews. anthony: also prawns served cold with handmade noodles dressed with natural vegetable extracts. fuchsia: so you ve probably been having all kinds of amazing sichuanese flavors, because sichuan, it s not just about chili and sichuan pepper. it s about complex, layered flavors like french sauces. ....

Anthony Bourdain , Sichuan Food , Lily Buds , Rose Petals , Chili Oil , Stem Lettuce , Beef Shank , Tea Tree , Chef Eric Ripert , Vegetable Extracts ,