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anthony: wow look at this. xavier: oh excellent. anthony: look at that he puts the tentacles inside, nice. anthony: and kokotxas about as bone deep, old school, fundamentally basque an ingredient or a passion as there is. the jowls or chins of hake cooked pil-pil style in olive oil and swirled constantly to emulsify the oil with the fishes natural gelatin. xavier: what we like is the quality of the product, we like to have everything alive in our mouth. anthony: oh these are the kokotxas. xavier: yeah, but this is good for anthony: look at that. so this is a good time to talk about cod because the basque are not getting to america or newfoundland without salt fish right? if you didn t have protein that lasted you could not project, you could not explore, and you could not project military power. xavier: absolutely, absolutely in the early times something we know is that the basque were the only ones drying ....
Emulsify the oil with the fishes natural gelatin. xavier: what we like is the quality of the product, we like to have everything alive in our mouth. anthony: oh these are the kokotxas. xavier: yeah, but this is good for anthony: look at that. so this is a good time to talk about cod because the basque are not getting to america or newfoundland without salt fish right? if you didn t have protein that lasted you could not project, you could not explore, and you could not project military power. xavier: absolutely, absolutely in the early times something we know is that the basque were the only ones drying 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 ....
xavier: that s right. anthony: a whole lot of rope. xavier: 200 meters rope. anthony: how big is the boat? xavier: 8 meters anthony: 8 meters? if the ropes get too wet you sink, if you fall overboard you die. xavier: you die. anthony: if the boat capsizes you die. xavier: everybody dies. you have to tote that whale to the land, rowing, a 60 ton whale. anthony: 60 tons? xavier: 60 tons metric, you know is like big. anthony: so what happens if everything goes well? xavier: well you become very rich. [ laughter ] anthony:this place is the famous elkano in the seaside village of getaria, a place known and loved by chefs all over the world for what they call their paleolithic cooking. this straight up application of fire and a very few ingredients to make well, magic of a kind. rock prawn, the head and body are cooked separately. the body is served nearly raw, what they call semi-ceviche. while the heads are grilled. anthony: oh, that s nice. this is going to ....
anthony: wow look at this. xavier: oh excellent. anthony: look at that he puts the tentacles inside, nice. anthony: and kokotxas about as bone deep, old school, fundamentally basque an ingredient or a passion as there is. the jowls or chins of hake cooked pil-pil style in olive oil and swirled constantly to emulsify the oil with the fishes natural gelatin. xavier: what we like is the quality of the product, we like to have everything alive in our mouth. anthony: oh these are the kokotxas. xavier: yeah, but this is good for anthony: look at that. so this is a good time to talk about cod because the basque are not getting to america or newfoundland without salt sh right? if you didn t have protein that lasted you could not project, you could not explore, and you could not project military power. xavier: absolutely, absolutely in the early times something we know is that the basque were the only ones drying the cod sea salt, we lack of it ....
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