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Detailed text transcripts for TV channel - CNN - 20161024:00:28:00

anthony: i just know this soup is awesome. i could rule the world after this. still no word from eric. fuchsia: the chinese invented being obsessed with food. ....

Anthony Bourdain , Sichuan Food ,

Detailed text transcripts for TV channel - CNN - 20161024:00:29:00

They invented, you know, being 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. ....

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

Detailed text transcripts for TV channel - CNN - 20161024:00:33:00

So it s sea cucumber from off 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? ....

Sichuan Food , Banquet Ingredient , Sea Cucumber , 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 - 20161024:00:32:00

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 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. ....

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

Detailed text transcripts for TV channel - CNN - 20161024:00:30:00

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 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 ....

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