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I can see him there now. anthony: all right. jeremy c: perfect, well done yourself. anthony: thank you, sir. jeremy c: there you go. anthony: whoa, that s a nice-sized one. dave: that s why these things went extinct. they bite like crazy. anthony: wow, i think that s the most successful fishing scene i ve had in many, many years. dale: we re surrounded by water, and we re not really a seafood-eating place. we live in this fish culture, it s been fishing here for hundreds of years, and the fish was not always accessible to people here. it was something that was always for export. anthony: right. dale: and so the fishery is changing a little bit. i think as well, it was always just a single species fishery, and now that s diversifying. anthony: by necessity. dale: yes, absolutely. ....
dave: try the double hand, yeah. aw, that was close. [ banging ] fred: you know what i m going to do? i m going to put my axe to good use and cut a little bit of that muenster cheese. anthony: now you re talking. let s have a little cord of stinky cheese. i ll become thor the thunder god. here we go, i m going to try again. i will get this right. we re going back to drinking after this, i can tell you right now. something i excel at. fred: oh yes. wow, now i m making my david tattoo even bigger. anthony: i m going to concentrate, i m going to think of someone i really, really, really, really, really hate. [ banging ] ....
anthony: that s fantastic. maite: good. anthony: wow, that s good. fred: you know this is a kind of dish for real we should do. try a lot of versions, transform it all at once when it s at the peak of freshness, make a solid pate and serve it size by size like fois gras, you know? dave: my mind is already racing, urchin sausages. anthony: steal this recipe, dude. this is good. dave: we ll have to call it pate maite . maite: oh my goodness, what an honor. i don t have copyrights on that because it s local. very traditional from here. dave: is it, yeah? you ve had this all your life? maite: yes. anthony: wow. anthony: stuffed squid over rice. maite: this is family style, you know. anthony: wow, look at that. anthony: thank you. ....
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. ....
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 tr, proud, frencregial meal. dave: it s incredibly difficult. ....