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Detailed text transcripts for TV channel - CNN - 20170130:04:40:00

Place. anthony: truly a terrifying figure. truffle soup elysee. i can t tell you how many hours i stared at photos of this dish, how pathetically i ve tried to replicate it. never ever did i get to think i d try it, much less like this. loup en croute feuillete avec sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. anthony: a pot-au-feu, the peasant classic. ....

Mise En Place , Soup Elysee , Daniel Speaking French , BÃ Arnaise Sauce , Sea Bass , Loup En , Croute Feuillete , Sauce Choron , Mille Feuille Crust , Paul Bocuse , Lobster Mousse , The Peasant Classic , Pot Au Feu ,

Detailed text transcripts for TV channel - CNN - 20170109:04:57:00

We re about to have here in l.a. anthony: interesting. roy choi: they re different because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we, we better wait for this to cool, i m guessing? [ laughter ] roy choi: yeah. anthony: so, how do we eat this? we just spoon it over rice? roy choi: uh, yeah, yeah, spoon it over rice. mix it in. ....

Roy Choi , Uh Anthony , Little Bangladesh In America , La Anthony , Tofu Soup , Texture Of , Red Broth ,

Detailed text transcripts for TV channel - CNN - 20161225:02:40:00

Never, ever did i think i d get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. this is a great moment. you only have three camera? the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. he has been making the same thing for 50 years. paul has an amazing respect for classic. the peasant classic. tony, get closer. you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but it s ....

Tomato Bernaise Sauce , Sea Bass , Lobster Mousse , Millefois Crust , Paul Bocuse , Peasant Classic , Get Closer ,

Detailed text transcripts for TV channel - CNN - 20161121:05:21:00

No. i remember when i was 18 years old i was a in a restaurant working, comes in a man with his wife and say, ah, how are you dr. rodriguez. always, the, you go to the nightclub? anthony: ooh. mario: shit. that man wanted to kill me. anthony: right. big problem now. mario: no, of course. no, never must, never must say these things. anthony: if you re a cheap tipper, by the way, or rude to ur server, you are dead to me. you are lower than whale feces. anthony: 20, 30 years ago waiting was a profession. mario: yeah, yeah. oh, yeah. anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside. mario: i make everything. anthony: right. so, steak flambé. mario: yeah. anthony: no problem. mario: no problem, no. anthony: right. crepe suzette? mario: crepe, crepe suzette, ....

Man Mario , Restaurant Working , Ur Server , Whale Feces , Cheap Tipper , No Problem , Steak FlambÃ ,

Detailed text transcripts for TV channel - CNN - 20161121:02:21:00

Big problem now. mario: no, of course. no, never must, never must say these things. anthony: if you re a cheap tipper, by the way, or rude to your server, you are dead to me. you are lower than whale feces. anthony: 20, 30 years ago waiting was a profession. mario: yeah, yeah. oh, yeah. anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside. mario: i make everything. anthony: right. so, steak flambé. mario: yeah. anthony: no problem. mario: no problem, no. anthony: right. crepe suzette? mario: crepe, crepe suzette, of course. every these things i do it, yeah. anthony: all of this, of couse. mario: yeah, yeah. i know about it. anthony: fold the napkins and mario: yeah, yeah. all that, yeah. mario: i remember when they started in, in the dining room it was five captains, six waiters, five assistant waiters, sommelier, assistant sommelier, it was quite different. nowadays it s more simple ....

Man Mario , Whale Feces , Cheap Tipper , No Problem , Steak FlambÃ , Dining Room , Assistant Waiters , Assistant Sommelier ,