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Detailed text transcripts for TV channel - CNN - 20181122:21:20:00

the cod sea salt, we lack of it so we were to forced to dry it and dry cod, you could preserve it for years. anthony: but it s this dish that brings passionate eaters to elkano from all across the world. the turbot, grilled. anthony: look at that. that is beautiful anthony: perfectly over coals and then portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. aitor: you see all the white points. anthony: yeah. aitor: this is the protein of the fish. and it s good to eat, we can make it like a motion. anthony: the light gelatinous skin with soft and slightly caramelized flesh. anthony: mhmm wow. anthony: the fat, unctuous belly. xavier: he s finding every single secret of the fish. anthony: the bones, tiny scraps of the sweetest meats

Detailed text transcripts for TV channel - CNN - 20181122:21:36:00

anthony: it seems sometimes maybe even all the time like you can wander into just anywhere in san sebastian and find fantastic things to eat. casa urola in the old town does not outwardly look like a place you re going to find this. seared mushrooms with egg yolk and pine nuts. anthony: potato sauce. olatz: and yes and duck sauce. anthony: beautiful, wow look at that. anthony: grilled tuna, with a marmitako sauce, a reference to a classic fishermen s stew. peas in a consumé of iberico ham. anthony: pretty. the food is so good in this town i mean it s really outrageous. i mean you walk by this place you don t expect this. anthony: olatz gonzalez abrisketa is a professor of social anthropology and a documentary filmmaker. anthony: woah look at that. olatz: this is squid with white bean cream. anthony: wow. i know that this is the end of squid season. olatz: yeah anthony: everybody says this i mean everybody knows, the basque s obsession or insistence on really,

Detailed text transcripts for TV channel - CNN - 20180917:03:21:00

portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. aitor: you see all the white points. anthony: yeah. aitor: this is the protein of the fish. and it s good to eat, we can make it like a motion. anthony: the light gelatinous skin with soft and slightly caramelized flesh. anthony: mhmm wow. anthony: the fat, unctuous belly. xavier: he s finding every single secret of the fish. anthony: the bones, tiny scraps of the sweetest meats clinging to them. aitor: crunchy, gelatinous. anthony: one dish a mosaic of many distinct flavors and textures all of them epically delicious. anthony: this is like an anatomy lesson. xavier: yeah absolutely. delicious boost® high protein nuritional drink now has 33% more protein, along with 26 essential vitamins and minerals

Detailed text transcripts for TV channel - CNN - 20180917:03:37:00

a classic fishermen s stew. peas in a consumé of iberico ham. anthony: pretty. the food is so good in this town i mean it s really outrageous. i mean you walk by this place you don t expect this. anthony: olatz gonzalez abrisketa is a professor of social anthropology and a documentary filmmaker. anthony: woah look at that. olatz: this is squid with white bean cream. anthony: wow. i know that this is the end of squid season. olatz: yeah. anthony: everybody says this i mean everybody knows, the basque s obsession or insistence on really, really good ingredients. the fish has to be in season, the fish has to be incredibly fresh.

Detailed text transcripts for TV channel - CNN - 20171124:07:36:00

things to eat. casa urola in the old town does not outwardly look like a place you re going to find this. seared mushrooms with egg yolk and pine nuts. anthony: potato sauce. olatz: and yes and duck sauce. anthony: beautiful, wow look at that. anthony: grilled tuna, with a marmitako sauce, a reference to a classic fishermen s stew. peas in a consumé of iberico ham. anthony: pretty. the food is so good in this town i mean it s really outrageous. i mean you walk by this place you don t expect this. anthony: olatz gonzalez abrisketa is a professor of social anthropology and a documentary filmmaker. anthony: woah look at that. olatz: this is squid with white bean cream. anthony: wow. i know that this is the end of squid season. olatz: yeah anthony: everybody says this i mean everybody knows, the basque s obsession or insistence on really, really good ingredients. the fish has to be in season, the fish has to be incredibly fresh.

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