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butcher shop is just what the both of us need. schnitzel with murky delicious brown gravy and roulette which i gather is german for meatballs is a working class food one wants and needs. so what attracted you to this business? >> in tonight, i always was attracted to the night. i think people people in the night when they are on alcohol or drugs, they open their mind. also because it is dark, they are more free in their mind. i found that interesting. >> anthony: berlin is world famous for its club scene. why here? >> i think because we are the last liberal city, green liberal, you know?
a physically challenging job, frank likes meat, as i do. so, a long established butcher shop like fleischerei domke is just what the both of us need. pork schnitzel with murky delicious brown gravy and boulette, which i gather is german for meatballs, is the kind of working class food one wants and needs. so, what attracted you to this business? >> frank: the night had always like a -- i always was attracted to the night. i think people in the night, when they are on alcohol or drugs open their mind. also, because it's dark, they are more free, their mind. i found that interesting. >> anthony: berlin is world famous for club scene.
the atlantic ocean sits asunción, paraguay's remote capital city. known largely for being a post-war refuge for fleeing nazis and a long line of extremely unpleasant dictators, this place, of all the places in the world, is where my great-great-great-grandfather jean bourdain disappeared without explanation sometime in the 1850s. i'm told you're a man who can help me. >> pedro: hi. >> anthony: how do you do? pedro? >> pedro: how do you do, tony? >> anthony: how do you do? >> pedro: may i call you tony? >> anthony: please. >> pedro: you are, for the first time, in the country? >> anthony: first time in paraguay, yes. lido-bar in asunción has always been like the central switchboard, a gathering place. ladies in orange vests cook and serve old-school paraguayan working-class food to people from every walk of life.
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.
frank likes meat, as i do. so, a long established butcher shop like fleischerei domke is just what the both of us need. pork schnitzel with murky delicious brown gravy and boulette, which i gather is german for meatballs, is the kind of working class food one wants and needs. so, what attracted you to this business? >> frank: the night had always like a -- i always was attracted to the night. i think people in the night, when they are on alcohol or drugs open their mind. also, because it's dark, they are more free, their mind. i found that interesting. >> anthony: berlin is world famous for club scene. why here?
night, and go home monday morning. >> anthony: all right, so you're talking 24 hours. >> frank: no, 36 hours. no problem. >> anthony: 36 hours? what are you doing for 36 hours in a club? >> frank: dancing, talking, chilling, hugging, [ bleep ], whatever. >> anthony: i don't want to do any of those things for 36 hours, personally. i mean -- [speaking german] [speaking german] >> frank: um, i have to begin, sorry. >> anthony: as a large man, with a physically challenging job, frank likes meat, as i do. so, a long established butcher shop like fleischerei domke is just what the both of us need. pork schnitzel with murky delicious brown gravy and boulette, which i gather is german for meatballs, is the kind of working class food one wants and needs. so, what attracted you to this
whatever. >> anthony: i don't want to do any of those things for 36 hours, personally. i mean -- [speaking german] >> frank: um, i have to begin, sorry. >> beautiful. >> anthony: as a large man, with a physically challenging job, frank likes meat, as i do. so, a long established butcher shop like fleischerei domke is just what the both of us need. pork schnitzel with murky delicious brown gravy and boulette, which i gather is german for meatballs, is the kind of working class food one wants and needs. so, what attracted you to this business? >> frank: the night had always
any other fish. that's quite generous. then the salt. and this is what they call a chip in yorkshire where i come from. i like the cheap bread because the bread turns into the same texture as the potato. >> right. >> that's why it's perfect. if you have crusty bread, it's not the same. how is yours? >> good. >> it's proper working class food, fish and chips. when i was a kid, we'd eat them twice a week. they cook fish and chips in beef fat, not oil. it makes a massive, massive difference in the flavor. >> yeah. quite good. >> you were hungry. >> we worked hard out there. >> keeping warm. >> indeed. >> it's big. it's too big. i'm done in one bite.
i can't believe you never had a chip butty. >> anthony: well, today's the day. >> marco pierre white: when i was a kid this was one of my favorites. the only fish i ever ate as a child was fried haddock. i wouldn't eat any other fish. then the vinegar. 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.
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. it's the child within me.