fred: this is smoked eel and potatoes inside. [ man speaking french ] salmon pastrami. anthony: and wait a minute. this is super classic. david: oeuf en gelee. anthony: and this, oeuf en gelee. egg in aspic. soft boiled or poached egg in clear gelatin-set broth, classically garnished with white ham, tarragon leaves, black truffles. oh, my god. i was pretty sure that i would 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 insanely delicious fare by their brilliant chef, omar, who is from pakistan. amazing, authentic pakistani food. so what do we have here? fred: butter chicken crab. octopus tikka. little eggplants braised with, uh, anar seeds.
anthony: what? martin: take a big one, and you have to suck it. don t swallow it, you know? look, you have to go like that. slowly, slowly. you know? just that. slowly, slowly. that s how it s good. that s it. anthony: you know how to do that in a manly way? you just got to look down and then you sort of look away in a distracted way. it s like, i m not really i m not really sucking it. fred: the best way is to look up. [ laughter ] anthony: finally, there s maple meringue cake and maple ice cream with chocolate shards. any suggestion how to attack this? fred: we did it once. i won the chef suggest thing for the ice cream cone. chef suggests that you eat the ice cream like that. martin: that s the thing. i think there s too much focusing on the food. you know? you know, like, uh, wow, this is very intellectual and, uh, wow and blah, blah.
pomegranate. little mushrooms. rabbit korma. fingerlings with a fenugreek and fennel. this is donkey nahari. anthony: yes, he did say donkey meat. is there something wrong with that? the dishes continue. a pakistani gumbo with okra and coriander. a sesame seed and green pepper curry. hanger steak palak paneer. all beef scotched egg. a puri with horse meat tartare. and an authentic goat biryani. wow. biryani s awesome. fred: are you full? david: yeah. it was food for 12. anthony: we did good work here. in the end, and perhaps as a nod to the anglo tradition, however, there will be stilton. ah, this is a genius meal. these princes of gastronomy, never a suboptimal moment. nothing short of excellent
i ve done too much of those, all those shit, you know? i don t want to do that. i don t want to play game anymore. fred: because food is feces in waiting. [ laughter ] anthony: this is cnn. us. it s what this country is made of. but right now, our bond is fraying. how do we get back to us ? the y fills the gaps. and bridges our divides. donate to your local y today. because where there s a y, there s an us. (dog growls) named after a star.
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 à sucre, open only during maple season and serving food stemming directly from those humble yet hardy 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 to about 800 gallons of syrup, which is more or less what they use per season here.