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  • ANDREW ZIMMERN: The theme of tonight's episode is people

  • that have fired me or wouldn't hire me.

  • I was such a drug addled mess.

  • This was generically what happened.

  • I either was able to ingratiate myself right away

  • because I had a lot of good talent and I could keep up

  • when we were in the shit, which was the biggest mistake,

  • because I always ended up just drinking and drugging myself

  • out of the job.

  • I did a year at Raquel with Thomas, and that was great.

  • But he and a couple other guys found in the liquor room drunk

  • from the night before, passed out on the floor.

  • When he saw me for the first time like 10 years ago--

  • I was helping a friend-- he literally walked across the

  • room, gave me a hug, and whispered in my ear, I thought

  • you were dead.

  • And then I moved to Minnesota.

  • I got well, and things got dramatically better for me.

  • My whole face is numb.

  • Wow, wow, wow.

  • This smell back here at this part of the

  • sheep out in the desert--

  • fantastic.

  • These little curved pieces here are the intestines.

  • And then this is the stomach lining.

  • I'm Andrew Zimmern.

  • I'm the host, co-creator, and co-executive producer of

  • "Bizarre Foods" on the Travel Channel.

  • What fascinates me about the world is food is the ultimate

  • lens through which to view another people.

  • When we go into a city, we can explore that city's history

  • through the food.

  • When we go tribal, we are able to, through the food, discover

  • how they think and how they feel.

  • When you share food with other people, you end up talking

  • about the things you have in common.

  • There's no way to escape it.

  • Even if you haven't spoken a word to me in three day

  • because I'm suspiciously weird and white, if I'm eating their

  • mom's food, they will look at me, and at some point, they

  • are obligated to say, what do you think?

  • It's a little salty.

  • It's a little fishy and putrid, but it

  • is very, very tasty.

  • So I sit there and I go, you know it is.

  • It's like, someone comes into my home, and my wife makes her

  • tater tot hot dish, I look at them at them and I'm like,

  • uh-huh, you know what I'm saying?

  • It's just the way it is.

  • I came to New York for the script to network upfronts.

  • I come into town, I want to have fun for a couple hours

  • and go see some friends and hang out in a couple

  • restaurants and eat a couple of good things.

  • Met a bunch of friends at Osteria Morini.

  • And I come here all the time when I'm in New York, because

  • I just think it's great rustic Italian food.

  • Marisa, this is Niki, Niki, Marisa.

  • Marisa was one of the interns at our production company for

  • the most painful three months--

  • brutal.

  • My friend Niki, who's also my publicist, my friend Jordan,

  • who just moved here from Minnesota, and his girlfriend

  • Taya, also from Minnesota.

  • JORDAN HUSNEY: You know she's not my girlfriend.

  • ANDREW ZIMMERN: You're not his girlfriend?

  • TAYA MUELLER: His girlfriend will kill me.

  • ANDREW ZIMMERN: Does life get any better?

  • We're just eating a snack, have a drink,

  • and then off to Forgiones.

  • This is a grazing night.

  • Couple little snacks always ends up dragging on for at

  • least 45 minutes longer than anyone else's version of

  • eating a couple little snacks, number one because I'm a

  • serial over-orderer.

  • We'll do prosciutto, spec, copa, lardo, fegatini.

  • The [INAUDIBLE] peas, and the lamb prudo.

  • I'm looking for the filled--

  • -The [INAUDIBLE] with the [INAUDIBLE].

  • ANDREW ZIMMERN: Oh, yeah.

  • We'll do two orders of those because we'll need two.

  • Michael White, who owns the place is a friend of mine.

  • The chef who started this restaurant for Michael is a

  • guy named Bill Dorrler, who's a fantastic chef.

  • Asi has been here originally when they opened, and now he

  • runs the place.

  • ANDREW ZIMMERN: That just looks beautiful.

  • The brilliant part of it to me was that they were able to

  • say, well, what would happen if we let it go twice as long

  • in the aging room as is normallly thought appropriate?

  • Now, I should tell you, but I doubt very much whether any of

  • you have ever eaten beef this old.

  • 120 days is a third of a year.

  • If beef is aged 24, 36 days, it's a miracle.

  • If you get it aged 45 days, it starts to get really finessed

  • and antique.

  • If you go 120 days, the flavor of the meat is so different.

  • Even great steakhouses won't go this old.

  • I laughed when the waiter said the beef

  • flavor is very focused.

  • I'm like, you mean dank and almost cheese-like, funky,

  • almost tastes like the forest floor in a damp

  • sort of fetted way.

  • It creates a flavor that is like no other.

  • It just melts in your mouth, tender.

  • It was just crazy good.

  • That's ridiculously good, just beautiful funk to it--

  • really beautiful.

  • What's this?

  • -Lamb brain and veal sweet breads.

  • ANDREW ZIMMERN: People go, oh, brains and sweet breads.

  • But if you didn't tell someone what that was,

  • they'd scarf it down.

  • NIKI TURKINGTON: It's got an interesting texture.

  • It's marshmallowy.

  • ANDREW ZIMMERN: If you saw one of my New York episodes, we

  • have pictures of the 80-year-old women

  • making these pastas.

  • When you taste these, the quality quotient is insane.

  • Michael White made a name for himself cooking pasta.

  • There are many people who feel he's the best pasta cook of

  • his generation.

  • I've not eaten pasta cooked by anyone in America in the last

  • 20 years that's better than his.

  • Think about making all of those tortellini, those little

  • two-sided ravioli, the espelette.

  • It just blew my mind.

  • The precision with these things, you just

  • won't have its equal.

  • NIKI TURKINGTON: That is like, oh, my god.

  • I'm leaving you guys.

  • I'm going to stay here with my new favorite thing, the pasta.

  • ANDREW ZIMMERN: This is the worst part of my life, which

  • is sitting there doing this and getting frantic emails

  • from producers of my show trying to figure out how to

  • make something work that right now isn't working.

  • We were able to get out of Morini with our appetites

  • somewhat intact and make our way over to Marc Forgione's

  • restaurant.

  • NIKI TURKINGTON: What would you have described

  • yourself in the '70s?

  • ANDREW ZIMMERN: I will tell you about the '70s, Niki, you

  • weren't born yet.

  • It was a very exciting time for some of us.

  • Pot got you really high, and it wasn't expensive.

  • It was very simple.

  • Life was so easy.

  • Is Mark still here?

  • MARC FORGIONE: Yes, yes.

  • [INAUDIBLE].

  • ANDREW ZIMMERN: Marc Forgione, iron chef, a lot of people

  • think that guys who cook on TV are TV chefs.

  • Not so this guy.

  • And the thing that I like most about hanging out with him was

  • I always remind him that his dad fired me after half a day

  • at an American Place.

  • 30 years ago, an American Place was a landmark in the

  • history of the food scene in America.

  • I was a mess.

  • I deserved to be fired one hour after I went in the door.

  • It was a miracle I lasted half a shift there.

  • MARC FORGIONE: I didn't even know my dad was a real chef.

  • I just thought he was a guy who went to work every day and

  • had a restaurant.

  • And I didn't think anything of it.

  • American Place is one of those restaurants that really

  • changed the way Americans eat.

  • My old man, people like Alice Waters, Jonathan Waxman, all

  • these guys are really visionaries.

  • When you're a teenager, you find a summer job

  • to make some money.

  • I didn't know it at the time, but my job to make some money

  • over the summer was working in one of the best restaurants in

  • the country.

  • And by the time I was 18 or 19 years old, I know it sounds

  • crazy, I knew how to make a consomme.

  • But I didn't know that other people didn't

  • know how to do that.

  • It was just, you don't how to make dinner, dude.

  • Like, I'll make dinner.

  • The food here in American through and through.

  • America, to me, especially being from New York, it's a

  • melting pot.

  • I like to have fun with what we're doing.

  • You can go anywhere and just have dinner.

  • I'm loving this.

  • I told you we were going to mess with your

  • senses a little bit.

  • First, everybody take the ceramic spoon.

  • This is called a Szechuan button.

  • So place it in your mouth and roll it

  • around with your tongue.

  • Don't swallow it.

  • It's like an herb.

  • You want to wake it up in your mouth.

  • And your mouth is going to start to tingle a little bit.

  • You're going to then follow it with the sashimi spoon with

  • avocado mousse.

  • You're going to breathe in a wasabi and mint cloud.

  • NIKI TURKINGTON: Wow.

  • MARC FORGIONE: Then you eat the rest of the tartar, which

  • is a [INAUDIBLE] with a little avocado and

  • fresh wasabi sauce.

  • ANDREW ZIMMERN: Full on sensory overload.

  • Here's what's so fricking brilliant about it.

  • You've got to be so spot on perfect in terms of technique,

  • flavor, and how you pull that off, because otherwise, people

  • are laughing at you.

  • MARC FORGIONE: The cloud thing we've been doing for about

  • six, seven months now.

  • And when you see a whole visual of it, it's not

  • something you see every day in a restaurant.

  • ANDREW ZIMMERN: For me, this is why I eat out.

  • If I want to take a simple piece of fish and throw it on

  • the grill and put it over some green vegetable with a little

  • bit of sauce that I made in the pan, that's

  • not why I eat out.

  • That's how I cook at home.

  • I eat at a restaurant like this because I'm curious about

  • what a chef can do within the boundaries of the realm of

  • ingredients and techniques that you're constrained with.

  • MARC FORGIONE: I also told you I was going to mess with your

  • emotions and your sense of childhood and all that stuff.

  • This is a fully-loaded baked potato.

  • This is what I need you to think about while you're

  • eating the next course.

  • ANDREW ZIMMERN: All of that sparks a thought and a feeling

  • and creates a relationship with the food.

  • I think that's the purview of what great

  • restaurants should be.

  • MARC FORGIONE: So these are the ravioli filled with creme

  • fraiche, a little parsley, chives, red pepper flakes, a

  • little bit of lemon zest, a touch of truffle oil, and some

  • raw shallots.

  • Now, this is a stock that we actually

  • make with baked potatoes.

  • There you have what we like to call baked potato.

  • I think emotionally everybody has an idea or an attachment

  • or a flavor profile when you think of a fully

  • loaded baked potato.

  • ANDREW ZIMMERN: Smell that.

  • What does it smell like?

  • It's a fully loaded baked potato.

  • MARC FORGIONE: When you buy into that creme fraiche

  • ravioli with the fried potato and the bacon and the scallion

  • and the butter, all that stuff, all of a sudden, you're

  • looking at a baked potato.

  • You're eating something that tastes like a baked potato.

  • I'm sure it made you short circuit a little bit.

  • ANDREW ZIMMERN: And it's a very simple idea.

  • I just think it's brilliant.

  • When it's done right, it's brilliant.

  • MARC FORGIONE: Anything else I can get you, you let me know.

  • ANDREW ZIMMERN: Wrong car.

  • Fantastic--

  • people working out.

  • The nice thing about New York City is that

  • restaurants are open late.

  • The nicer thing about New York City is that chefs are

  • actually in their restaurants.

  • Jonathan and I have known each other for a long time.

  • Jonathan Waxman belongs in that generation of chefs who

  • helped define what American cuisine is today.

  • He was at the forefront of bringing in California farm

  • modernism into New York City when he opened up Jams.

  • And what's incredible is that Jonathan Waxman has been

  • inspirational and relevant to two

  • generations of American chefs.

  • NIKI TURKINGTON: It's a beautiful kitchen you have

  • here, Jonathan.

  • JONATHAN WAXMAN: No, it's a dump.

  • NIKI TURKINGTON: I heard that you're the chicken king.

  • He thought it was funny that he was going to make chicken

  • from chicken king.

  • ANDREW ZIMMERN: I had decided that I wanted to make Jonathan

  • the chicken wings.

  • You might as well bring coals to Newcastle.

  • Famously, a man who's built a career almost about roasting

  • the perfect chicken.

  • I wanted to cook you this dish because, in the great

  • tradition of [INAUDIBLE]

  • Chinese chicken dishes, this is my favorite.

  • It's a 1,000-year-old Chinese grandmother recipe that I

  • learned from a Chinese chef in New York who taught classes at

  • the Y in the late '70s, early '80s.

  • When you eat this, you'll taste it and go, oh,

  • my god I know this.

  • This is Chairman Mao's red sauce.

  • And it's really easy.

  • But then when I went to China for the first time and I had

  • someone make it, I insisted on learning it from them.

  • And then I had those fabulous chilis from

  • my friend Yu's farm.

  • And I was like, well, this is going to be fantastic.

  • There are people right now that are talking about doing

  • Chinese restaurants and doing some of

  • those classical dishes.

  • ANDREW ZIMMERN: It's very true.

  • ANDREW ZIMMERN: I don't think there's anything more fun than

  • sitting around and shooting the shit with guys who really

  • know what they're talking about and telling stories and

  • engaging in the exchange of ideas.

  • By the way, while we're waiting for this, would you

  • please tell the story of your dad and those dishes?

  • JONATHAN WAXMAN: My dad, who was an intrepid diner, he

  • moved from the Bronx to California because he knew the

  • weather was better and the food was

  • better, which is true.

  • But the best thing was going to this restaurant called Sun

  • Hun Yung, which is on Washington Street in downtown

  • Chinatown in San Francisco.

  • And he refused to sit on the ground floor with all the

  • geisha and all non-Chinese.

  • The third floor was only Chinese, only family, only

  • banquet-style.

  • And one of the dishes, I remember when I was a little

  • kid, they brought me this thing and it

  • was parchment chicken.

  • And it must have been chicken thighs soaked in a marinade of

  • soy, ginger, whatever wrapped inside parchment paper and

  • then deep fried in the parchment paper.

  • And you eat it, and the oozing sauce and the paper.

  • And you lick the paper.

  • And oh, my god, it's the greatest thing in the world.

  • ANDREW ZIMMERN: I'm trying some of this sauce.

  • I'm going in here.

  • JONATHAN WAXMAN: Go nuts.

  • ANDREW ZIMMERN: That's the stuff.

  • But that is Chinese grandmother food.

  • JONATHAN WAXMAN: And my father just passed away.

  • And god bless him.

  • ANDREW ZIMMERN: Sorry to hear that.

  • JONATHAN WAXMAN: Thank you.

  • He was his passion to eat that well.

  • Cooking what you do reminds me a little of my dad, honestly,

  • because my dad had this sort of penchant for really spicy

  • things that have lots of acid, onions, garlic, ginger,

  • Chinese spices.

  • It's kind of cool.

  • Thank you.

  • Thank you very much.

  • ANDREW ZIMMERN: You're welcome.

  • That's really, really sweet.

  • JONATHAN WAXMAN: He once cooked a--

  • ANDREW ZIMMERN: That's the great thing about food,

  • though, because I had people who reminded me of my

  • grandmother while they were [INAUDIBLE].

  • It is the greatest thing in the world about what we do is

  • that you can make a memory like that come back.

  • My first stir fry, we had a wok in our house in 1966.

  • When my mother finally saw one in a store that she could get

  • one, because she made this thing that was chow mein that

  • I called chicken a la gush.

  • I still make it.

  • It's my mother's old chow mein recipe with a

  • lot of celery and--

ANDREW ZIMMERN: The theme of tonight's episode is people

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Munchies。Andrew Zimmern (Munchies: Andrew Zimmern)

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    阿多賓 發佈於 2021 年 01 月 14 日
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