daniel: tony, get closer. anthony: 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 perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. daniel: you think it s enough for the two of us? anthony: and then, this. waiter: monsieur, lievre a la royale. anthony: as if the chef had been listening to my deepest, darkest secret yearnings. the legendary lievre a la royale an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly
perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this. oh, my god. as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve a la royale, an almost completely disappeared, incredibly difficult preparation of wild hare. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver and lungs that has been thickened with its own blood.
okay, that s going to work. the torpedo-size baked potato filled with cheddar cheese and chopped barbecue beef and homemade link sausage. slow-cooked pork ribs, big-ass beef ribs, and brisket. whoa. okay, i ve got a baked potato. this baked potato is yours. it s marvelous. that thing is, like, gigantic. my mother always said don t eat anything bigger than your head, and that s about the size of a human head. that looks good, though. hold on. so, everybody born here? born and raised. born and raised. has the town changed at all? a lot. yeah, what way? you know, it was like a big smile town at first. now it s becoming like a real city, you know? is that good or bad? depending on what you do. good and bad, kind of. a lot of the stuff we was really into back in the day, these new kids or these people from out of town really ain t into. even the music. like, back in the day, houston was so independent. like, i was selling so many records out of the trunk that i
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 perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this. oh, my god. as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve a la royale, an almost completely disappeared,
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 perfect. is there a more perfect assortment of colors and textures. in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. think it s enough for the two of us? and then this. oh, my god. as if the chef had been listening to my deepest, darkest secret yearnings, the legendary yeve a la royale, an almost completely disappeared, incredibly difficult preparation of wild hare.