eric: this is going to be a challenge for me. i m still battling with my, uh, skills. fuchsia: i would hold your bowl a little closer like this, and then it s easier. eric: ah! thank you. fuchsia: less room for disaster. eric: you could have told me that before, tony. anthony: ah, i was having so much fun. [ fuchsia and eric laugh ] anthony: so that resistance, that boing, that rubberiness, actually, elasticity, it s kind of the last frontier for western palates. eric: the gelatinous? anthony: the and cartilaginous, you know? where there s actual, like, crunch. fuchsia: this dish, this delicacy, makes no sense in terms of western gastronomy at all because in the west there s just no concept of eating something for the pleasure of its texture. anthony: mm. delicious. really good. fuchsia: mm. anthony: so, you re, sort of, single-handedly making the beautiful argument that people should go against their natural instincts in the west and open up to what is, rea
sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you d get just these seasonings with slippery sweet potato noodles and a load of offal. anthony: right. fuchsia: this is a banquet version. eric: ah. fuchsia: yeah. eric: this is going to be a challenge for me. i m still battling with my, uh, skills. fuchsia: i would hold your bowl a little closer like this, and then it s easier. eric: ah! thank you. fuchsia: less room for disaster. eric: you could have told me that before, tony. anthony: ah, i was having so much fun. [ fuchsia and eric laugh ] anthony: so that resistance, that boing, that rubberiness, actually, elasticity, it s kind of the last frontier for western palates. eric: the gelatinous? anthony: the and cartilaginous, you know? where there s actual, like, crunch. fuchsia: this dish, this delicacy, makes no sense in terms of western gastronomy at all because in the west there s just no concept of eating something for
skills. fuchsia: i would hold your bowl a little closer like this, and then it s easier. eric: ah! thank you. fuchsia: less room for disaster. eric: you could have told me that before, tony. anthony: ah, i was having so much fun. [ fuchsia and eric laugh ] anthony: so that resistance, that boing, that rubberiness, actually, elasticity, it s kind of the last frontier for western palates. eric: the gelatinous? anthony: the and cartilaginous, you know? where there s actual, like, crunch. fuchsia: this dish, this delicacy, makes no sense in terms of western gastronomy at all because in the west there s just no concept of eating something for the pleasure of its texture. anthony: mm. delicious. really good. fuchsia: mm. anthony: so, you re, sort of, single-handedly making the beautiful argument that people should go against their natural instincts in the west and open up to what is, really, an entirely new spectrum of initially difficult and
the northeastern coast. so that s a very expensive, rarified banquet ingredient. but it s done with a typical sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you d get just these seasonings with slippery sweet potato noodles and a load of offal. anthony: right. fuchsia: this is a banquet version. eric: ah. fuchsia: yeah. eric: this is going to be a challenge for me. i m still battling with my, uh, skills. fuchsia: i would hold your bowl a little closer like this, and then it s easier. eric: ah! thank you. fuchsia: less room for disaster. eric: you could have told me that before, tony. anthony: ah, i was having so much fun. [ fuchsia and eric laugh ] anthony: so that resistance, that boing, that rubberiness actually, elasticity, it s kind of the last frontier for western palates. eric: the gelatinous? anthony: the and cartilaginous, you know? where there s actual, like, crunch. fuchsia: this dish, this delicacy, makes no se
rarified banquet ingredient. but it s done with a typical sichuanese sour and hot dressing, or sour and hot seasonings. like, on the street you d get just these seasonings with slippery sweet potato noodles and a load of offal. anthony: right. fuchsia: this is a banquet version. eric: ah. fuchsia: yeah. eric: this is going to be a challenge for me. i m still battling with my, uh, skills. fuchsia: i would hold your bowl a little closer like this, and then it s easier. eric: ah! thank you. fuchsia: less room for disaster. eric: you could have told me that before, tony. anthony: ah, i was having so much fun. [ fuchsia and eric laugh ] anthony: so that resistance, that boing, that rubberiness, actually, elasticity, it s kind of the last frontier for western palates. eric: the gelatinous? anthony: the and cartilaginous, you know? where there s actual, like, crunch. fuchsia: this dish, this delicacy, makes no sense in terms of western gastronomy at all because i