your body that it s dying on the permafrost, causing it to kick loose all sorts of emergency, lifesaving, anti-inflammatory proteins, after which you are supposed to feel better. - oh, god! - if your fingers and penis don t shatter like hummel figurines. - oh, god! - you did it. - ohh. - watch your head. - all right! - take it off. [sighs] - well, how do you feel? - good luck. i m dying. in a good way though. - all right, so step right in? - you ready, sir? - no, i m not ready. i don t like the way he looks. he looks unhappy. all right? - it s all right. - [groans] - did you notice how, like, the last 40, 50 seconds were the coldest? - yeah. - pretty much his whole session s gonna be like that last 40 to 50 seconds. - oh, great. - the whole session because you re going second. - oh, yeah. that s uncomfortable. - yeah, you re already at negative 306. - oh, yeah, that s bad. that s bad. that s not good. - you can do it. - [groans] - you feeling all right? - n
[ laughter ] [ cheers ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la chef: what if we just get dino s and go to edgefield, then go to robert s? chef 2: edgefield closes at midnight. chef: you gotta see have you been to robert s? chef 2: but dino s definitely anthony: i haven t been anywhere. chef 2: starter and that s it. anthony: i saw the hotel. the [ bleep ] do i know? [ laughter ] patrick martin: hold on, time out. stop, stop, stop. you ve never hung in nashville? anthony: no. martin: you re gonna have a fun time. anthony: i have no doubt. [ laughter ] anthony: nashville. if you haven t been there, you probably know it as what? a country music capital, grand ole opry, and it is music city. and there is indeed plenty of country music, bot
Insanely delicious. nothing about that description sounded particularly interesting to me. delicious. - this next course is a play on a very traditional italian dish. linguini, chili flakes, a sea urchin or crabmeat. this is our version, we just use japanese ingredients. so we made a wakame seaweed bucatini. we use yuzu kosho to represent the chili flakes. it s a little bit citrusy. a little bit spicy. and then we took scallops, and dried and smoked them, and grated it over the top. enjoy. - oh. - thank you. - man, you are talking my language here. [light jazz music] that s obscenely good. i would face-plant in a big [.] bowl of this. - [laughs] - this would be good remember when tony soprano would come home? like, he d come home after a night of whoring and killing people, and he d go home, and open the refrigerator, and there would be, like, a tupperware container, and there d be, like, some cold, leftover zini that carmela had made him, like, maybe the night before or maybe two n
Garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ingredient to make this dish. enjoy. anthony: beautiful. mm. insanely delicious. nothing about that description sounded particularly interesting to me, but it s delicious. ryan: this next course is a play on a very traditional italian dish, linguini, chili flakes, sea urchin or crabmeat. this is our version. we just used japanese ingredients. so we made a wakame seaweed bucatini. we have yuzukosho to represent the chili flakes, they re a little bit citrusy, a little bit spicy, and then we took scallops and dried and smoked them and grated it over the top. enjoy. anthony: ah! josh: thank you. anthony: man. you are talking my language here. that s obscenely good. i would face plant in a big bowl of this. this will be good.
That, if they don t love it, then anthony: plan b. josh: yeah. anthony: so the menu changes every night? josh: at the whim of poli right now. anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitality s tavernita, little market brasserie, and barcito. ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ingredient to make this dish. enjoy. anthony: beautiful. mm. wow. insanely delicious. nothing about that description sounded particularly interesting to me, but it s delicious. ryan: this next course is a play on a very traditional italian dish, linguini, chili flakes, sea urchin or cr