Working Class Food News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> no. -- captions by vitac -- www.vitac.com ♪ >> anthony: 25 years later after the wall fell, what remains is obligated and unfinished. complicated by history and counter history, urban fabric and attempts to reorder it. berlin fascinates me. the people continues to be drawn to its darkness and its light. ♪ ♪ beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ something good ♪ ♪ beautiful world. ♪ >> anthony: berlin is never berlin. they say. pounded into rubble by allied bombs and russian artillery in world war ii, surrounded then hacked into during the co...

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:...

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: firs...

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 massi...