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Detailed text transcripts for TV channel - CNN - 20161024:00:34:00

Where there s actual, like, crunch. fuchsia: this dish, this delicacy, makes no sense in terms of western gastronomy at 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 ....

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

Detailed text transcripts for TV channel - CNN - 20161024:00:31:00

Extracts. fuchsia: so you ve probably been having all kinds of amazing sichuanese flavors, because chuan, 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 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 ....

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

Detailed text transcripts for TV channel - CNN - 20161017:04:32:00

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 innted 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 - 20161017:04:28:00

Sticky, but i like it a lot. i don t even know what i m eating, but why not? mm. spicy, oof. [ laughs ] thank you. 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. they invented, you know, being obsessed with the providence of the ingredients, with going to a ....

Anthony Bourdain , Being Spicy , Sichuan Food ,

Detailed text transcripts for TV channel - CNN - 20161017:04:33:00

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, ....

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