like, wow, this is very intellectual and blah, blah, blah. i ve done too much all that stuff. i don t want to do that. i don t want to play games anymore. food is feces in waiting. this is cnn. girl vo: i m pretty conservative. very logical thinker. (laughs) i m telling you right now, the girl back at home would absolutely not have taken a zip line in the jungle. (screams) i m really glad that girl stayed at home. vo: expedia helps 30 million travelers a month find what they re looking for.
unbelievable. look at the aspect work. this is smoked veal and potatoes inside. salmon pastrami. wait a minute, this is super classic. and this, egg and aspic, soft boiled or poached egg in clear gelatin set broth classically garnished with white ham, tarragon leaves and black truffles. oh, my gosh. i was pretty sure i d live the rest of my life without ever seeing this again. delicious. but tonight after a full week of franco-canadian full-on assaults on our livers and our lights, fred and dave thought it would be both delicious and merciful to take advantage of the somewhat lighter and familiar fair from their chef friend from pakistan, amazing authentic pakistani food. what do we have here? butter chicken crab, a little eggplant braised with
a sucre, or sugar shack, is as old as maple syrup here in quebec, where 70% of the world s supply comes from. deeply embedded in the maple syrup outdoor lumberjack lifestyle is the cabin in the woods, where maple sap is collected and boiled down to syrup. over time many of these cabins became informal eating houses, dining halls for workers and a few guests, where a lucky few could sit at communal tables and enjoy the bounty of the trees and forests around them. martin picard has taken this tradition to what is somehow both its logical conclusion and insane extreme, creating his own cabane a sucre, only open during maple season and serving food stemming directly from the humble yet hearty roots. it makes perfect sense in one way. i mean, 130 acres produce about
old as maple syrup here in quebec, where 70% of the world s supply comes from. deeply embedded in the maple syrup outdoor lumberjack lifestyle is the cabin in the woods, where maple sap is collected and boiled down to syrup. over time many of these cabins became informal eating houses, dining halls for workers and a few guests, where a lucky few could sit at communal tables and enjoy the bounty of the trees and forests around them. martin picard has taken this tradition to what is somehow both its logical conclusion and insane extreme, creating his own cabane a sucre, only open during maple season and serving food stemming directly from the humble yet hearty roots. it makes perfect sense in one way. i mean, 130 acres produce about 32,000 gallons of maple sap, which run through these tubes to here, where they re cooked down
but the preferred delivery mechanism does present some issues. no, no, no. take a big one. you have to suck it. don t swallow it. you have to go like that. slowly, slowly. that s how it s good. that s it. can i do that in a manly way? you just have to look away, in a distracted way. the best way is to look up. finally, there s maple meringue cake. any suggestion how to attack this? chef suggests you eat the ice cream like that. that s the thing. i think there s too much focusing on the food.