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Detailed text transcripts for TV channel - CNN - 20161225:08:03:00

i ve been told time and again, this is where the best chefs come from. the question is, why don t you hear that outside of brazil? why hasn t the cuisine of minas caught on worldwide? leonardo paixao: the pots here are made up of chalkstone. uh my my grandmother still cooks in them. anthony: oh yeah, oh yeah. leonardo paixao: if you go to heplace, you got a lot of those. anthony: chef leo paixao is also asking that question. born and raised here, he grew up cooking traditional mineira cuisine and went on to study in france under the likes of joel robuchon. now he s back with his own place glouton. leonardo paixao: so we are up at the central market at bello horizonte. mineas gerais is a central state and we share with every other state around. it s very democratic up here. uh, the people come here they can have a haircut, they can buy like living chicken or good cheese from france. anthony: if mineas is the heart of brazilian cooking, then the mercado central is the h

Leonardo paixaoLeo paixaoDeep inside minasI don tOh yeahHasnt the cuisineUh myMineas geraisBello horizonteJoel robuchonCentral marketMercado centralEverybody shopsDoesn tInfamous pequi

Detailed text transcripts for TV channel - CNN - 20161225:08:49:00

anthony: now wait a minute. is this based on the quality of the dishes or is this a philosophical decision to just hire other women? [ bruna speaking portuguese ] anthony: turkey neck braised with butter and garlic, served in white beans topped with kale and pork belly. marise rache: i think this is neck. leonardo paixao: yes, turkey neck. marise rache: turkey neck. anthony: turkey neck. cool. marise rache: with her grandmother s knife. [ laughs ] anthony: ah, with what s left of it. what it used to be like this?

Leonardo paixaoMarise racheTurkey neckPork belly

Detailed text transcripts for TV channel - CNN - 20161225:08:59:00

seriously. anthony: ass face? leonardo paixao: it s actually exactly the words. anthony: so how was the how was your dinner tonight? were you were you busy? leonardo paixao: you know what happened tonight? it came like three clients. a lady with her husband and her chef. and she said, oh, this is my chef. he is going to eat and me and my husband are not because we re eating special food for detox. we re full of restrictions and we brought we brought our soup, so if you can please heat my soup for me because detoxing. anthony: detoxing from what? what are you, a heroin addict? i mean, go home and do some more heroin. thank you, guys. group: thank you, tony. anthony: to minas. there s always somewhere that cooks come from. usually it s the ass-end of a country. here it s different. it s not just where the cooks are, but food and ingredients and some pretty amazing visual

Leonardo paixaoSpecial foodHeroin addictThai foodDeep inside minasPass end

Detailed text transcripts for TV channel - CNN - 20161225:08:58:00

slow-cooked cows foot and/or other bits, tender and tasty and, believe me, one of my favorites, especially at this hour. we opt for the elite version with a raw quail egg because, well, need i remind you my confirmed record of egg sluttery? leonardo paixao: good stuff. anthony: wow. nice. this is like the greatest thing ever. leonardo paixao: so they tell that they see 170 kilos of cow foot everyday. anthony: so that s about 350 pounds of, yeah, cow foot. and all that good stuff it ended up in here, man. gelatin, man. chef: the importations its its big. have a beer. it s never too busy. but it goes on 24 hours. anthony: it s sort of a stout. leonardo paixao: it s a cow breed caracu. and if you split the words, it means ass face.

Quail eggLeonardo paixaoEgg slutteryCow footMass faceCow breed caracu

Detailed text transcripts for TV channel - CNN - 20161225:08:07:00

Detailed text transcripts for TV channel - CNN - 20161225:08:07:00
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