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Detailed text transcripts for TV channel - CNN - 20180617:02:31:00

fuchsia: and there s one of them called 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 press the noodles and then lift them up and eat them. eric: yeah, very refined. ....

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

Detailed text transcripts for TV channel - CNN - 20180617:02:34:00

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 most elevated banquet food, imperial cooking, hearty peasant ....

Anthony Bourdain , Single Handedly Making The Beautiful Argument , Chinese Food , Banquet Food , Hearty Peasant Food ,

Detailed text transcripts for TV channel - CNN - 20171204:02:32:00

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 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 ....

Anthony Bourdain , Duck Egg Yolks , Chef Eric Ripert , The Street ,

Detailed text transcripts for TV channel - CNN - 20171204:02:31:00

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. eric: yes. fuchsia: and there s one of them called 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 ....

Anthony Bourdain , Chef Eric Ripert , Sichuan Food , Vegetable Extracts , Being Spicy , Flavor Noodles , Meat Floats , Pork Stock ,

Detailed text transcripts for TV channel - CNN - 20171204:02:29:00

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. ....

Anthony Bourdain , Fuchsia Dunlap , Sichuan Food ,