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Come bring it here. come. good boy! come on jugger. nice shot! anthony: thank you. dan bailey: bring it here. come on! drop. here you go! montana rooster. good eating! anthony: alright man. start plucking! anthony: with one in the bag, we meet up with the rest of our party to cook and drink and eat. land tawney is a fifth generation montanan, and active conversationalist. hal herring is a journalist for field and stream magazine. the pheasant is cooked two ways; marinated in soy and fish sauce, sriracha, and lime browned in butter and buffaloed like chicken wings. or dredge it in flower and cajun seasonings, sautéed with garlic and brandy, then braised a bit with stock and wild mushrooms. collard greens and bacon as a side serve as a nice cleanse. anthony: man these greens are good! and the bird s delicious. oh yeah! man, an amazing day! dan bailey: eating it today. joe rogan: man, it was a ....
It s my mother s cooking for everybody. because the problem here is that when she cooks, even if she knows that it s only for five people, she cooking for ten. anthony: ten. just in case. more caponata. this is sicily after all, and this is the classic starter. also, a bread and tomato salad. tomaso: would you like to try something? anthony: that s old school. tomaso: we toast we toast the bread to make it a little bit harder. and normally we do, with bread at least two days here, two two days old. anthony: right. it s really good. really, really good. that s sicily right there. tomaso: right. yes. anthony: fresh shrimp, sautéed in garlic, butter, and herbs. i ve noticed over time as i travel around the world that every great and enlightened culture, when they are confronted with the shrimp, or a prawn, right away. tomaso: that is the way you ....
See if it s fresh or not. anthony: so, typical day when you were 15 years old. what did you eat for lunch? tomaso: we ll never missing pasta for lunch. anthony: pasta and meat? or pasta and fish? tomaso: yes. and fish. of course something lovely. basically you have to go right behind the corner to find your products. so whatever you can produce in sicily, that s who she used to buy. anthony: watch this, she can zip the bone right out. out comes all the bone. who needs a knife? sardines filleted neatly, sautéed in garlic and oil, a little red pepper. that s a beautiful thing, right there. [ tomaso speaking italian ] anthony: good. i tell you another two hours here i ll be speaking italian. well, i ll be speaking sicilian. [ tomaso s mom speaking italian ] anthony: yes. you have to eat it hot. this is very nice. yeah, if you don t like this there s really no hope for you. [ tomaso s mom speaking ....
Light, and then i d get stronger. and then once he started fighting pro, too, i think he started doing the same type of thing. anthony: when you eat in l.a., if you re going out for food, what are you going out for asian? you re going out for pad thai? nick: good food s pretty convenient around here, of course. nate: i go to venice beach. i go to cafe gratitude. and that s a really good place. anthony: what do you eat there? nate: they have vegan, and vegetarian. anthony: i get off the plane, i go right to in-n-out burger and the last thing i do when i m in town is i stop at in-n-out burger. that stuff is like crack for me. i ve got to have it. so good. anthony: mariscos chente serves shrimp lots and lots of shrimp. the house special, camarones borrachos, or drunken shrimp. sautéed in butter and garlic over a high heat, add cilantro and crushed peppers and finish in tequila. ....
So you re home. this is where you started. anthony: this is my ancestral homeland? dion: this is your ancestral homeland. anthony: oh, that sound makes me happy. what does that sound remind you of, guys? what does that evoke for you, that sound? primeval? you know, happy childhoods at the beach. meat sizzling over the fire, you know, parental love, your enemy s genitals frying in hot oil? nothing? no? downright precambrian. fire and fresh-killed eland. i get to work on the heart, something i strongly suspect will be delicious. and i m right. andrea works some magic on the liver. dredged in flour and sautéed. there s some eland loin seared and glazed with booze. and there s eland paprikash, a riff on the hungarian stew with ....