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Detailed text transcripts for TV channel - CNN - 20161017:04:30:00

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 with natural vegetable extracts. ....

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

Detailed text transcripts for TV channel - CNN - 20161017:04:34:00

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 to offer. it s got everything from the most elevated banquet food, ....

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

Detailed text transcripts for TV channel - CNN - 20161017:04:31:00

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 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 ....

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

Detailed text transcripts for TV channel - CNN - 20161017:04:29:00

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 ....

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

CNN Somebodys Gotta Do It With Mike Rowe October 5, 2015 02:59:00

no crazy glue. of course, there s no competing with the master. get the hell out of town. that s great. very zen. i suppose we could talk at length about the spiritual undertones of what manuel s doing but there s also a lesson in practicality, by working with his hands manuel found balance in both the rocks and within himself and the world responded with opportunities he needed. what better way to say good-bye as the rock towers backlit behind me, the sun streaking down the sky with just a hint of magenta and fuchsia left, as manuel demonstrates what balance really is all about. thank you. thank you so much. i m freezing. a little. let s get out of here. i think everything is a ....

Very Zen , What Manuel , Lesson In Practicality , The Rock Towers , The Sun ,