english because i can t. anthony: paprika. daniel: yes, paprika. anthony: uh, oregano? thyme. butcher: marjoram. anthony: marjoram. daniel: marjoram. anthony: uh, allspice. daniel: here comes rice. anthony: okay. here comes the blood. daniel: and here comes the blood. anthony: beautiful, so good. salt. daniel: and the sugar, i don t understand why. anthony: it makes flavors pop. beautiful. season and right into the tube. dick jokes coming. stand by for dick jokes. all right, so, what do we have here? oh, that looks good, some nice pickles. braised red cabbage. over there, from the mighty shanks of some mythical creature, perhaps, a batali-saurus or delicio-saurus at least. slow braised until the meat is falling off the bone. and let there be blood. delicious, delicious blood in tube form, served still steaming, nay, heaving, engorged as you will with goodness to squirt across your plate as you press against it with the side of your fork. so delicious. so, how
daniel: and the sugar, i don t understand why. anthony: it makes flavors pop. beautiful. season and right into the tube. dick jokes coming. stand by for dick jokes. all right, so, what do we have here? oh, that looks good, some nice pickles. braised red cabbage. over there, from the mighty shanks of some mythical creature, perhaps, a batali-saurus or delicio-saurus at least. slow braised until the meat is falling off the bone. and let there be blood. delicious, delicious blood in tube form, served still steaming, nay, heaving, engorged as you will with goodness to squirt across your plate as you press against it with the side of your fork. so delicious. so, how often do you do this? daniel: two or three times a week. anthony: uh-huh. what distinguishes a good butcher from an okay butcher? daniel: actually, i myself