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Detailed text transcripts for TV channel - DW - 20180119:13:21:00

A family business run by. and his brother over the last few years the two have completely modernized the farm one example is the new cow shed all of it has been funded by e.u. subsidies there are around fifty thousand euros each year and. the subsidies from the e.u. help us a lot or we apply for projects funding like for the new shed things wouldn t be going nearly so well without the even money. we couldn t use that i m bishop s. beauty. the cows provide around four thousand liters of milk each year just fall off of what the turbot cows on german farms produce. then milked twice a day by the six laborers who work in the shed. the farm is the region s biggest employer. its owners have also invested in some water buffalo ....

European Union , Family Business , Fifty Thousand , Fifty Thousand Euros , We Couldn T , Bishop S , Cows Milk , Four Thousand , The Farm , Water Buffalo ,

Detailed text transcripts for TV channel - CNN - 20171124:07:20:00

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. anthony: perfectly over coals and then portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. aitor: you see all the white points. anthony: yeah. aitor: this is the protein of the fish. and it s good to eat, we can make it like a motion. anthony: the light gelatinous skin with soft and slightly caramelized flesh. anthony: mhmm wow. anthony: the fat, unctuous belly. xavier: he s finding every single secret of the fish. ....

Cod Sea Salt , Yeah Anthony , Aitor Arregi , Mhmm Wow , Unctuous Belly ,

Detailed text transcripts for TV channel - CNN - 20170529:03:20:00

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 portioned out expertly by owner aitor arregi so as to highlight each and every unique bit and its special characteristics. aitor: you see all the white points. anthony: yeah. aitor: this is the protein of the fish. and it s good to eat, we can make it like a motion. anthony: the light gelatinous skin with soft and slightly caramelized flesh. anthony: mhmm wow. anthony: the fat, unctuous belly. xavier: he s finding every single secret of the fish. anthony: the bones, tiny scraps of the sweetest meats clinging to them. aitor: crunchy, gelatinous. ....

Yeah Anthony , Aitor Arregi , Mhmm Wow , Unctuous Belly ,

Detailed text transcripts for TV channel - CNN - 20170507:05:10:00

I m eating. let s not talk abo that, okay, sunshine? what is a tagine anyway? it s a traditional moroccan stew that can include vegetables, meat or fish. tonight, baby shark, calamari and monkfish with fresh mountain spinach, slowly cooked over charcoal in the classic clay pot that gives it its name. the tagine s dome top is supposed to force the condensation back into the dish and keep it moist and tender. that s delicious. i think it s these greens and aromatics and herbs. i have no idea what they are. i ve never had anything like them. the tangier version of farm to table. hassan: hi. anthony: oh, hi. wow, what s that? hassan: [ speaking darija ] anthony: thank you. and a whole turbot brushed with olive oil, salt and pepper and some coriander then grilled perfectly over the coals. cuddled up next to the fish, tiny shark kebobs. cute. ....

Mountain Spinach , Baby Shark , Clay Pot , Tagines Dome Top , Speaking Darija , Olive Oil , Cuddled Up ,

CNN Anthony Bourdain Parts Unknown July 12, 2014 03:10:00

Let s talk about that, sunshine. what is a tagine, anyway? it s a traditional moroccan stew that can include meat, vegetables or ship. tonight, baby shark, calamari and monk fish with fresh mountain spinach slowly smoked over charcoal in the classic clay pot that gives its name. the domed top is supposed to force the condensation back in to the dish and keep it moist and tender. that s delicious. i think it s the greens and the aromatics and the herbs, i have no idea what they are. never had anything like it. tangier version of farm to table. hi. wow. when s that? thank you. and a whole turbot, brushed with olive oil, salt and pepper and some coriander, then grilled perfectly over the coals. cuddled up next to the fish, tiny shark kabobs. cute. ....

Baby Shark , Mountain Spinach , Condensation Back , Clay Pot , Tangier Version , Olive Oil , Shark Kabobs , Cuddled Up ,