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A very big thing. this is the monkey gland. there s enough of it, i think. anthony: good lord, i mean, i could swim in it. mm, tastes like oppression. after this show airs, i m gonna get a huge amount of mail saying, why didn t you go to cape town? great modern restaurants, cutting-edge chefs. is it all right that i missed all of that? andrea: i feel like those particular restaurants in cape town are not really representative of what most people in this country are eating. i think a lot of our most basic stuff is really what we do best. this food has absolutely got no interest in fashion. it s never gonna change. there ll still be the monkey gland sauce and the boerewors anthony: do you think that white chefs here understand that the greatest advantage they have is that this enormous pan-african larder of ingredients and flavors? andrea: hmm, no. if you re a whitey in the city, you re probably gonna eat the worst food of anyone in the city, quite honestly. in every country, i ....
With brazil, is at the forefront of a movement celebrating the incredible and unique larder of ingredients from the andes and the amazon. flavors you find no place else on earth. there seems to be a lot of interest in the last decade in the amazon because it s an amazing pedro: and you re right. anthony: spectrum of entirely new to most of us, uh, flavors and ingredients. pedro schiaffino is at the cutting edge of exactly that territory. his restaurant, amaz, explores the rivers, the ocean, the landscape of peru. highlighting a range of products that are stunning in their diversity, and to us, anyway, their newness. wow. pedro: this one is you ve got grapefruit, tuna, and the cashew sauce. that is with, uh, plantain vinegar. anthony: mm. pedro: that s a cashew fruit. and so, the nut is a fruit, and in brazil and here, we use the as a fruit. anthony: mm. pedro: we make this, uh, scallops with, uh, wild almond. ....
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. nthony: 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. dave: our first time in newfoundland, and we ve tried to ....
And affordable housing. john chiang. the proven, progressive leader we need for california s future. privacy advocates, sounding an alarm on a powerful new tool amazon is marketing to police and other government entities. program known at recognition helps law enforcement agencies recognize anyone, anywhere, and in realtime. nbc s kerry sanders explains how it works. reporter: it s getting larder to be just a face in the crowd. amazon now marketing an advanced facial recognition technology to law enforcement agencies across the country saying it can identify faces, gender, even emotions with eremarkable accuracy. up to 100 in a crowd like in kniss sce this scene from mission impossible in a protocol and ....
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 ....