Live Breaking News & Updates on Dave David And Tony|Page 16
Stay updated with breaking news from Dave david and tony. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
maite: do you want some rice with it? traditional and family meal. fred: you re an amazing cook. maite: thank you. anthony: this is really great. dave: maybe you re going to have to open a small, little restaurant. did you ever think of that? maite: i m trying to open a pastry shop. anthony: really? you bake as well? anthony: braised halibut: simple and perfect. maite: halibut. anthony: wow, look at that. fred: are these are potatoes from here? maite: from france. fred: [ speaking french ] maite: oh no, we would like that. fred: [ speaking french ] anthony: your knowledge of tubers is dazzling. dave: fred has an incredible amount of pedantic knowledge about several subjects. anthony: oh wow, this is great. ....
anthony: thankfully, fully aware of my jinx-like effect on on-camera hunting scenes, the boys have stocked our larder with many delicious things. so we re covered. anthony: whoa, cotechino. group: finocchina. anthony: what? what did you call me? fred: finocchio. anthony: oh, that s awesome. fred: do you often eat in the rain? jeremy b: like i said, you re in newfoundland. dave: it was miami like five minutes ago. jeremy c: you don t come here for the weather. anthony: oh no, literally five minutes ago it was like sunglasses. jeremy c: and that s that s newfoundland. four seasons in one day. anthony: how many times have you been here? dave: i ve never been here. no, never. anthony: whoa whoa, wait a minute, this is your first time. ....
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. fred: this is the proof of ....
Moose shoulder and ribs, neck braised in red wine. wild mushrooms grilled scotch lovage for the essential vegetable component. and roast chestnuts, bacon, and pearl onions. anthony: whoa, look at that. it s gorgeous. jeremy c: i didn t shoot a moose, but i m going to taste a moose. anthony: wow. fred: let s pass the nug. anthony: thank you. wow, that s good. dave: moose meat, best meat, number one meat in the world. no better meat than a moose. that s for sure. anthony: wow, this is amazing. dave: i think that it is a treat, and i ve said for years that moose meat is the best meat. the champagne of animal protein. anthony: you re right, it is something special. fred: don t even mind the rain anymore. ....
anthony: i m so happy with this cheese. the meal in general, all of it was fantastic. i m so happy. this is really a throwback to a meal that you have a hard time finding in france now. i mean, correct me if i m wrong, you really have a hard time finding a true, proud, french regional meal. dave: it s incredibly difficult. anthony bourdain: parts unknown is brought to wow by landrover, above and beyond. you re simply the best. ....