ultimate in broke-ass, drunk-ass, peasant food. slow-cooked cows foot and/or other bits, tender and tasty and, believe me, one of my favorites, especially at this hour. we opt for the elite version with a raw quail egg because, well, need i remind you my confirmed record of egg sluttery? leonardo paixao: good stuff. anthony: wow. nice. this is like the greatest thing ever. leonardo paixao: so they tell that they serve 170 kilos of cow foot everyday. anthony: so that s about 350 pounds of, yeah, cow foot. and all that good stuff it ended up in here, man. gelatin, man. chef: the importations its it s big. have a beer. it s never too busy. but it goes on 24 hours. anthony: it s sort of a stout. leonardo paixao: it s a cow breed caracu.
slow-cooked cows foot and/or other bits, tender and tasty and, believe me, one of my favorites, especially at this hour. we opt for the elite version with a raw quail egg because, well, need i remind you my confirmed record of egg sluttery? leonardo paixao: good stuff. anthony: wow. nice. this is like the greatest thing ever. leonardo paixao: so they tell that they serve 170 kilos of cow foot everyday. anthony: so that s about 350 pounds of, yeah, cow foot. and all that good stuff it ended up in here, man. gelatin, man. chef: the importations its its big. have a beer. it s never too busy. but it goes on 24 hours. anthony: it s sort of a stout. leonardo paixao: it s a cow breed caracu.
slow-cooked cows foot and/or other bits, tender and tasty and, believe me, one of my favorites, especially at this hour. we opt for the elite version with a raw quail egg because, well, need i remind you my confirmed record of egg sluttery? leonardo paixao: good stuff. anthony: wow. nice. this is like the greatest thing ever. leonardo paixao: so they tell that they see 170 kilos of cow foot everyday. anthony: so that s about 350 pounds of, yeah, cow foot. and all that good stuff it ended up in here, man. gelatin, man. chef: the importations its its big. have a beer. it s never too busy. but it goes on 24 hours. anthony: it s sort of a stout. leonardo paixao: it s a cow breed caracu. and if you split the words, it means ass face.
slow-cooked cows foot and/or other bits, tender and tasty and, believe me, one of my favorites, especially at this hour. we opt for the elite version with a raw quail egg because, well, need i remind you my confirmed record of egg sluttery? leonardo paixao: good stuff. anthony: wow. nice. this is like the greatest thing ever. leonardo paixao: so they tell that they serve 170 kilos of cow foot everyday. anthony: so that s about 350 pounds of, yeah, cow foot. and all that good stuff it ended up in here, man. gelatin, man. chef: the importations its its big. have a beer. it s never too busy. but it goes on 24 hours. anthony: it s sort of a stout. leonardo paixao: it s a cow breed caracu. and if you split the words, it
slow-cooked cows foot and/or other bits, tender and tasty and, believe me, one of my favorites, especially at this hour. we opt for the elite version with a raw quail egg because, well, need i remind you my confirmed record of egg sluttery? leonardo paixao: good stuff. anthony: wow. nice. this is like the greatest thing ever. leonardo paixao: so they tell that they serve 170 kilos of cow foot everyday. anthony: so that s about 350 pounds of, yeah, cow foot. and all that good stuff it ended up in here, man. gelatin, man. chef: the importations its its big. have a beer. it s never too busy. but it goes on 24 hours. anthony: it s sort of a stout. leonardo paixao: it s a cow breed caracu.