like my eyes are in a different position. right? anthony: i got news for you. it yeah, you better look at yourself in the mirror, man. go: just slow down. don t rush. eric: slow down, right? go: yeah, slow down a little bit. anthony: man, those, those peppercorns are awesome. eric: ah. i need towels. holy cow. whoa. [ anthony laughs ] eric: they re all looking at me from the kitchen. they are like, this guy s gonna survive or what? thanks for coming. now when it comes to a financial plan this broker is your man.
and its tingly, mind-arranging, mouth-numbing effects. a phenomenon called ma. and the spicy chili peppers like or the even hotter facing heaven chili provide the la, pure heat. so, if you imagine, like, isla, she wolf of the ss, tormenting you with nipple clamps as the la, the ma, provided by the pleasantly deranging peppercorns, would be like the naughty nurse with the ice cubes. [ singing ] anthony: what s your uh, what s your feeling on msg? eric: i don t mind msg. anthony: yeah, i think it s good stuff. eric: i do not react to it. anthony: right. no, no. me too. nobody does. it s a it s a lie, man. eric: well, you find a lot of natural msg in tomatoes. anthony: in breast milk. in parmesan. eric: yeah, in a lot of products. anthony: yeah. you know what causes chinese restaurant syndrome? racism. [ eric laughs ] anthony: ooh, i have a headache. it must have been the chinese
a lot of history. and food that can burn you down to a charred, smoking little stump. sichuan province, located in the southwest of china. over a thousand miles from beijing. a region so fertile and lush that it s been referred to as china s breadbasket. and its capitol, chengdu. despite its ever-growing skyline, it hasn t lost its deep culinary roots and traditions. man: heart. anthony: and i figured if i m going back to sichuan i should bring a friend. someone unused to the, how shall i say, level of heat commonly found in the food here. someone who s never been to china before and is unused to its ways. i m talking, of course, about chef eric ripert, of such three-star michelin restaurants as new york s le bernardin. so, welcome to china, eric.
you feel enlightened yet? look how the colors changed in the broth. xiao: that was you kind of expected it? eric: yes. it is exactly what i expected it. [ laughs ] seven: more beers, guys? anthony: yeah. definitely. eric: i cannot think anymore. so i m gonna eat and drink. anthony: but the baijiu comes out and everything is fine again, for me, anyway. i m not so sure about eric. anthony: you re out of it, man. it s all good, though. it s all good. eric: okay. anthony: don t say okay. the evening s just beginning. xiao: everything you just had was appetizer. anthony: it s all good, though. it s all good. eric: he s the devil. look at him.