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Detailed text transcripts for TV channel - CNN - 20171029:05:32:00

Equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s razor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure. man: that s a goose heart. david: it s excellent. goose heart. anthony: hearts in general. oh, also you got your morue salee with grilled tomato bread. ....

Serving A , Razor Clams , Look At , Em Go , Suzie Homemaker Oven , Buerre Noisette , Haddock Roe , David Mcmilan , Foie Gras , Goose Heart , Head Cheese , Tomato Bread , Ris De Veau Truffe , Goose Hearts , Hearts In General , Cassis Mustard , Truffled Sweetbreads , Morue Salee ,

Detailed text transcripts for TV channel - CNN - 20170529:03:40:00

anthony: and the food marielle: and the food. anthony: things are different here. the relationship between basque and french cultures has always been more graceful and less contentious and you can see it and feel it and taste it at the table. ventre de thon or tuna belly with tomato carpaccio. pigeon, roasted and then flambéed swerved with a tureen or pate of the same bird. anthony: on this side of the border are the chef s as creative or more traditional? marielle: they re more influenced by the french cuisine which is more complex. on the other side we simplify, here it is a little bit more complex. anthony: why is the food so good? marielle: because we like eating, that s the main point. why are we going to use things which are in the freezer, you re going to try to do it always fresh very simple but with very good things. i will say that s what describes the basque cooking. it s really simple but fresh. ....

Yeah Anthony , Marielle Gurtner , Food Marielle , Tuna Belly , Tomato Carpaccio , Ventre De Thon ,

Detailed text transcripts for TV channel - CNN - 20170319:04:04:00

Detailed text transcripts for TV channel - CNN - 20170319:04:04:00
comparemela.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from comparemela.com Daily Mail and Mail on Sunday newspapers.

Coque Speaking Spanish , Anthony Eric S , Eric Ripert , Marissa Guiulfo , Drop Ins , Causa De Congrejo , Eric Salud , Lime Juice , Lemon Juice , Scallop Ceviche , Aji Limon , Ceviche De Conchas , Tiradito De Pejerrey , Aji Amarillo ,

Detailed text transcripts for TV channel - CNN - 20161231:05:32:00

Could i have worked with one of these without murdering everyone in the vicinity before hanging myself from the nearest beam. how long did it take you to adapt to the to the equipment? man: uh, i would say, like, three months. at the beginning, like, i i was lucky that i didn t have, like, a lot of customers. anthony: right. man: i was, like, oh, man! oh! i was freaking out. anthony: and yet these kids today, look at em go. serving a wildly ambitious and quite substantial ever-changing menu out of this this suzie homemaker oven. tonight there s zor clams with buerre noisette. ooh, and a cream of haddock roe. very cool. thank you. i love razor clams. and coquilles saint jacques. you ll notice that nobody in quebec seems to skimp on the portions. a tureen of foie gras, head cheese with cassis mustard. oh, and a ris de veau truffe. that s truffled sweetbreads. and you got some goose hearts persillade for good measure. ....

Serving A , Look At , Em Go , Razor Clams , Razor Clams , Suzie Homemaker Oven , Buerre Noisette , Haddock Roe , Foie Gras , Head Cheese , Ris De Veau Truffe , Goose Hearts , Cassis Mustard , Truffled Sweetbreads ,

Detailed text transcripts for TV channel - CNN - 20160925:03:17:00

He fought hard and bravely against the allies until he saw japanese soldiers murdering okinawans for food and water. and his faith melted away. gettouan is a private home turned restaurant. serving very traditional okinawan dishes. in honor of their outspoken former governor the restaurant has prepared a dish typically served to royals and v.i.ps in what was once the ryukyu kingdom. it s called tundabun, after the lacquered dish the multi bite-sized portions are presented in. masahide: let s eat. anthony: that s very good. there s some squid. swordfish wrapped in seaweed and simmered in stock in fermented sake. dried sea snake wrapped in kombu ....

Facial Expression , Facial Hair , Photo Caption , Portrait Photography , Public Speaking , Album Cover , Historic Site , Floral Design , Real Estate , Flower Arranging , Landscape Lighting , Botanical Garden , Vascular Plant , Outdoor Structure , Palm Tree , Creative Arts , Interior Design , Residential Area , Fictional Character , Still Life Photography , Still Life , Comfort Food , Human Body , Black Hair , Brown Hair , Vision Care ,