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Detailed text transcripts for TV channel - CNN - 20170213:06:42:00

And cream. marco pierre white: i have such fond memories of weymouth. my sons went to school just down the road. anthony: yeah? marco pierre white: i used to bring them to the marlboro for lunch and that, and they weren t big fans of fish and chips because they were, sort of, 13, 14 and they preferred meat to fish and chips. but this is the best restaurant, in my opinion, in weymouth. anthony: thank you. marco pierre white: thank you. thank you, that s very kind. put the mushy peas in the middle. anthony: all right. marco pierre white: see, this is how we do it in yorkshire. you will not taste the mushy peas without vinegar. anthony: all right. marco pierre white: go on and see. they re all right. now, put the vinegar on. so working-class. that s a saying in yorkshire. do you fair more vinegar? anthony: mm-hmm, wow, transforms the whole thing. marco pierre white: completely different, isn t it? i love buttering my bread. now this is the best bit. i can t believe y ....

Marco Pierre White , Mushy Peas , Working Class , Isn T , Vinegar On , Chip Butty , Todays The Day ,

Detailed text transcripts for TV channel - CNN - 20170213:06:43:00

Quite generous, and then the salt. and this is what we call a chip butty in yorkshire, where i come from. marco pierre white: i like the cheap bread, because the bread turns into the same texture as the potato. anthony: right. marco pierre white: that s why it s perfect. if you have posh bread or crusty bread anthony: right. marco pierre white: it s not the same. how s your haddock? anthony: good. marco pierre white: it s proper working-class food, this fish and chips. you know, when i was a kid we d eat them twice a week. they cook fish and chips in dripping, beef fat, not oil. it makes a massive, massive difference in the flavor. anthony: yeah. quite good. marco pierre white: you were hungry. anthony: we worked hard out there. marco pierre white: keeping warm. anthony: indeed. it s big. marco pierre white: it s too big, look, i m done. anthony: one more bite, yeah, me too. marco pierre white: that s my problem, i go for the chip butty before the fish ....

Marco Pierre White , Chip Butty , Working Class Food , Crusty Bread , Beef Fat ,

Detailed text transcripts for TV channel - CNN - 20161225:10:29:00

Been there, done that. but, carlo here and his twin brother have been keeping the verrecchia family tradition alive since 1918, and it ain t about no mars bar. anthony: i m tempted to just go completely nuts for all of the things that i like, like, pie, beans, and chips, like, i don t even know what kind of pie, but i want it. the macaroni and cheese is tempting. haggis i m doing, couldn t resist that. cheese beano, i don t even know what that is, but i, i kinda want it. ooh, sausage rolls. i do like a good sausage. anthony: i order the fish and chips and some haggis. haddock, battered and floating adrift in a sea of mysterious, life-giving oil. the accumulated flavors of many magical things as it bobs like ....

Ain T , Twin Brother , Verrecchia Family Tradition , Thanks Mom Anthony , Cheese Beano , Couldn T , Sausage Rolls , It Bobs , Life Giving ,

Detailed text transcripts for TV channel - CNN - 20161031:00:43:00

Quite generous, and then the salt. and this is what we call a chip butty in yorkshire, where i come from. marco pierre white: i like the cheap bread, because the bread turns into the same texture as the potato. anthony: right. marco pierre white: that s why it s perfect. if you have posh bread or crusty bread anthony: right. marco pierre white: it s not the same. how s your haddock? anthony: good. marco pierre white: it s proper working-class food, this fish and chips. you know, when i was a kid we d eat them twice a week. they cook fish and chips in dripping, beef fat, not oil. it makes a massive, massive difference in the flavor. anthony: yeah. quite good. marco pierre white: you were hungry. anthony: we worked hard out there. marco pierre white: keeping warm. anthony: indeed. it s big. marco pierre white: it s too big, look, i m done. anthony: one more bite, yeah, me too. marco pierre white: that s my ....

Chip Butty , Marco Pierre White , Crusty Bread , Working Class Food , Beef Fat ,

Detailed text transcripts for TV channel - CNN - 20161031:00:42:00

anthony: all right. you re an easy man to please. anthony: the chef suggests le mushy peas infused with butter and cream. marco pierre white: i have such fond memories of weymouth. my sons went to school just down the road. anthony: yeah? marco pierre white: i used to bring them to the marlboro for lunch and that, and they weren t big fans of fish and chips because they were, sort of, 13, 14 and they preferred meat to fish and chips. but this is the best restaurant, in my opinion, in weymouth. anthony: thank you. marco pierre white: thank you. thank you, that s very kind. put the mushy peas in the middle. anthony: all right. marco pierre white: see, this is how we do it in yorkshire. you will not taste the mushy peas without vinegar. anthony: all right. marco pierre white: go on and see. they re all right. now, put the vinegar on. so working-class. that s a saying in yorkshire. do you fair more vinegar? anthony: mm-hmm, wow, transforms the whole thing. marco p ....

Marco Pierre White , Mushy Peas , Isn T , Working Class , Vinegar On , Chip Butty , Todays The Day ,