Page 32 - Rye Bread News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> rene: oh this is exciting. >> vendor: i think we definitely have a winner here. >> rene: oh my god. not a single one? i have to go again. >> anthony: that's what we call a nice grouping. >> rene: this is like public school? your shooting range? >> anthony: after this, we're going to steal a car, i'll teach you to drive. >> renhey're waiting now. let's go. >> noma cook: are you familiar with this one at all? >> anthony: no. >> noma cook: so traditially, 's served around christmas time. we call them -- skewers. >> anthony: you've got a little fish rammed right through. i love it. >> alessandr...

Love between dusseldorf and cologne. why can't we all get along? >> judith: there was a battle in the 13th century. >> anthony: right. >> judith: and dusseldorf won the battle, and that was the moment dusseldorf got the city. >> anthony: right. >> judith: the rights -- >> heinz: the city rights. >> judith: the city rights, yes. they have a different history, of course. they are a little bit more administration, more a little bit posh. >> heinz: much more posh. >> anthony: how would they describe each other? "oh those people in dusseldorf, they're all stuck up there. they care about outward app...

All these chefs pride themselves on celebrating local, seasonal, southern ingredients, and close relationships with farmers and food producers from the area. those are 90-day aged rib eyes from nearby bear creek farm slowly cooking there, and they're gonna be topped off with oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressure canned in saltwater then heated up with pork fat, so i'm not hating that, for sure. there's also homemade ricotta served with a cold smoked sausage and roasted acorn squash. >> pat: you bet...

Pat's house -- friends, family kicking back and drinking beer and cooking over the fire pits. all these chefs pride themselves on celebrating local, seasonal, southern ingredients, and close relationships with farmers and food producers from the area. those are 90-day aged rib eyes from nearby bear creek farm slowly cooking there, and they're gonna be topped off with oyster mushrooms and bourbon soy, and some nice runny eggs and garlic. grits, well, of course. these are called greasy beans, pressure canned in saltwater then heated up with pork fat, so i'm not hating that, for sure. there's als...

Oh, that's going to be good like that. >> anthony: you know martha stewart pretty well. you've been on her show a lot. >> eric: yeah, yeah. >> anthony: give me an honest answer. >> eric: yeah. >> anthony: in a street fight, could martha stewart choke me out? >> eric: i think if she goes to the dark side, yeah. >> anthony: i think so too. this is not like my show at all actually. i'm going to get shit for this, i'm telling you. "you're not keeping it real anymore, man." look, you know? it looks like a win label. as a buddhist, does this worry you? >> eric: i'm sorry? >> anthony: as a buddhist d...