You know that, closing the topic of restaurants, the food that was give
me fine and what the only thing that from days real many years ago to
proposed caviar, I made a comment about a balsamic vinegar. On it.
I don' t know if you remember grocery stores used to have an expensive
hallway, yes, or be exclusive. I don' t know they still
have it, but in those times they were very remarkable, because the difference
of a Victorine vinegar between a vinegar to the ceramic was about one thousand one.
If you were worth a weight, you' ve been fine people.
Okay. Good always because I remember that before the press conferences the two thousand
shorts and come on I was going to shoot from the beginning. I understand
there are different types of caviar and what I don' t know. I
don' t like talking much. I' ve come back from herring that
you can be exactly you know that caviar is used a lot in tiring times,
but I know, I know there' s a kind of believe,
if I' m not mistaken, that it' s black caviar. Black
is the most economical, that' s the economic me, and what'
s the most red carl, the red that are the same weight of different
fish and what I know I had honestly don' t know about that sheath
and I don' t like to think about what I don' t know.
One I' ve tried several times and every time I try it,
I think the same thing. And this looks like super hyper, hyper,
super valued to me. But at that moment when I was in the hallway,
my friend told me something very real. Sometimes you complain about things who
thought it. He didn' t put on his map one as a recipient
and I grabbed a lsamigo vinegar and who Devil is going to give At that
time it was about three hundred pesos for a bottle. I' m talking
about two thousand two. Who the devil is going to give a bottle of
Vitoria Valía. I think thirteen pesos or twelve pesos you this room for a
bottle of vinari and car and he took the bottle out of my hand and
told me that the one who made this bottle did not think of you as
client boom and put him in the what is called dancing it and gondola it
again a certainly one. He told me in a way that he later explained
it to me. I mean, you have to understand that there are things
that are made for lifestyle, for palates, for people yours What you got
used to and grew up eating arro bean, green salad and tro and slice
and salt bathed in Victorine vinegar that the finest favorites were in Russian salt.
Exactly. One has eaten it once a year, twenty- four, but
then sometimes one says no, because such food or such a thing is bad.
It' s not bad. You haven' t made yourself for your
palate. He' s not thinking about this anymore. You repeat the cavian
doesn' t exist for my word, you don' t know it was
still used. I imagine it' s used in the canapé. What about
the canapé as it is a small thing. You can make a lot of
cans with a single can of caviar. You understand because you put it like
two or three that they are a canapek The ninety a base of imagine a
bread of every sandwich you cut it with a cookie cutter, it makes redoedito,
it does with formita. Then from upstairs he puts crenchis. You can
put one in a right wing. Sheath or something, but it' s
used a lot in those. But what I read or starved. He does
things, gentlemen, because who the devil invented that he eats. He was
a guy who passed. He was starving one day a sheath and said inventing
hears what they call the chicharrons of the retaurants. Sure Park belly bites look
at him or he kills you or there on a plate of a thousand-
and- a- peak weight. It says over here, Marcos, yes,
it says over here that it' s because of the type of fish
and that the veluga is the most expensive and it' s black. Then
the estructon is black. I think it' s the first black thing,
too. Of power the oil, which has great value. The salmon that
gives that tells him this sheath is extracted by squeezing everything kills look. They
tell me here that the usually in RD is seen the one of red sturgeon
and the other of black hearing, which is the same fish from which the
herring is made, i e, basically it drains from arenk there aha ay
ay my God gives you anything and they believe it. Yeah, yeah,
yeah. It was easy to disguise a dish of that is white rice with
egg they give it to you and when you go to places, not one
has to do with people who know because they kill one easily because I didn
' t go to a restaurant. I' m a man from fonda to
rabbichuelicalne who devils what that is. All right, slipper, sneakers, all
s have to do with roe. I' m an egg with that hen
that name gives me a laugh to my roe egg and that she looks like
a arene, that she' s running from salmon, I smell what a
lightning bolt you' re going to get, because now it' s like
that the sheath is a roe. Give me a boiled egg with fried eggs.
This is how I am wrapped up with a thing well done already by
a roe I am complicating the nearest roe that I have taken was from a
jaiva. What a fear, my God, I was going to jump out
of here, I mean, imagining what I was going to tell you about
a jaiba. That' s how he had a roe, and you open
his pod. There you go with lemon,' cause you' re still
eating tupado, yeah, and you' ve eaten it from the pod they
sell in Boca Chica. Wait for where the jaiba doesn' t suck.
That' s the vagina or that' s the wool of the hyda.
Good to ask the good question waits for connoisseurs. You do open it like
a sheath. You have like a ball capo bagien you open it and there
if female is the egg. If it' s supposed to be gone,
you' re supposed to let it go so it can keep looking at face.
There are vast crabs, all the same, the crab there, for
the sea and the jai Batán, in the rivers. That' s what
populace and stuff and sheath are all about. And what if in the cities
it goes that you see it with two bulldozers and walks ja that you see
in a reed and so you go. You know I always said that where
I live they go out that crab and now I realize that they' re
not, that they' re hiva and I went up a lot of jiba
through my house. I once had to witness two crabs fighting over a doll
of dogs. How disgusting and Bacan not your candle she eating her bell,
as they give her. I' ve never been able to understand how the
duarte highway, if there' s no sea there' s so much jave,
it' s selling them the rivers that are back there.