dave: i was always a fan of squeaky fromme. anthony: they just let leslie van houten out of the joint. dave: correct. anthony: and i hear she likes camping. [ laughter ] anthony: fred and dave do not travel light. previously acquired stunt moose, the legs slow-roasted over an open fire. the ribs of the same beast, braised on the coals. a natural gravy simmers away. a cured ham, brought from our generous friend, marc in montreal. but first, cans. anthony: oh my good god, look at that thing. fred: that is jellied fois gras. anthony: look at this thing. jesus.
they make a lot of stews, too. anthony: yeah, of what animals? eric: mostly beef. anthony: yeah? a lot of cows up here? eric: yeah. anthony: i like cows, to eat. eric: yeah, to eat, of course. anthony: i don t much like them personally. where i learned to ski, we re lucky to get lukewarm chicken fingers and a bud light at the lodge. here we start with pan seared fois gras. anthony: wow. eric: that s fancy, huh? anthony: all right. eric: i mean, where do you eat that on a ski slope? seriously. anthony: for the main, a loin of veal gently seared and pan roasted. joined by a wild mushroom sauce and a pretty little medley of vegetables. eric: whoa. anthony: looking good. eric: how is it? anthony: it s really good. it s also i just wanted you to know, this is humanely raised meal, free range, died in its sleep. eric: i disagree with that, but i will eat it. anthony: i m just trying to make you feel better about the world. i m all over the cheese cours
they re gonna love you. anthony: we deserve it. oh, that s good. eric: right, this is good, huh. anthony: well worth the expense to someone else. eric: this is the beginning. we are going to have a week of good food, good wine and some ski, right? anthony: so what is the specialty of the region? eric: so they do the raclette. anthony: cheese. eric: you know, like yeah cheese. anthony: right. eric: the fondue. anthony: that s cheese. eric: tartiflette. anthony: that s cheese. eric: i don t know. anthony: that s not bad. i like cheese. eric: i like stews. they make a lot of stews, too. anthony: yeah, of what animals? eric: mostly beef. anthony: yeah? a lot of cows up here? eric: yeah. anthony: i like cows, to eat. eric: yeah, to eat, of course. anthony: i don t much like them personally. where i learned to ski, we re lucky to get lukewarm chicken fingers and a bud light at the lodge. here we start with pan seared fois gras.
dish, a meat pie. tourtiere du shack, a whole lot of cheese, foie gras, calf brain, sweetbreads, bacon and arugula, but with martin, that s not sufficient. usually there s no truffle, but yes, black truffles. more truffle. it s going to be too much it s going to be too much truffle. pineapple and green beans almondine. and chicken. but with martaan, the chicken is never just chicken. that s stuffed with fois gras and lobster. we found lobster bisque. there is a light at the end of the tunnel. ahh. someone should be singing the national anthem now, really. and praktically prehistoric
there s no evidence to show vegetarians live long per. just about heart disease though. one of the things that confounds those studies that complicates them is vegetarians are people who care about their health. they don t smoke, they exercise, they go to the doctor, they do a lot of things that make them healthier people. they adhere to medical advice. the people who eat meat are the non-adherers, the people doing everything wrong because they re going against dietary recommendations so those complicating factors make the studies very hard to interpret with any reliability. is this what you expected to find when you started writing this book? no, i was a vegetarian when i started writing the book and i wrote a dinky restaurant column and we didn t have money for meals and the chef sent out not stir-fry chicken and vegetables but they wanted to send out red meat and fois gras and pate. i found first they were delicious and i easily dropped