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anthony: all right, look at [ horns honking ] anthony: i remember the moment i first realized i d been living my whole life in black and white. it was like discovering a color i never knew existed before a whole new crayon box full of colors. that was it for me. from then on, there was no putting the pieces back together, no going home. things were different now. asia had ruined me for my old life. 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 [ laughter ] man: whiskey for farmer! anthony: oh, that s good. this guy s trying to kill us. andy: they make more than a hundred bottles a day, so 30,000 bottles? anthony: that s a lot of whiskey. andy: yeah it s a lot of that s a lot of uh did i did i do that right? anthony: yeah. andy: or have i ....
There s a little bit of the original batch still in there. andy: exactly. anthony: she s hacking red meat all day. and there s like not a drop on the the frilly. andy: on the ruffley this is the sauce that goes with it. it s kinda like a sour chili sauce. and then you gotta have some of these pickled mustard greens too, pak dong. anthony: that s really tasty. andy: this place is famous as hell. like half the people here are tourists, probably chinese tourists. anthony: let s do it. andy: you want to stick your feet in some fish water? anthony: eh no. andy: no. anthony: all right, let s go, guys. i need to stop at a sports bar. i need some chicken wings, i need some like, uh, fried mozzarella sticks. i need to go to a gun range. more beer, more food. andy: if you go on the sidewalk it ll take us like 10 minutes to get 50 feet. kind of stay to your right and ....
andy: in about five seconds we re gonna go past a woman who has a cowboy hat on. anthony: the lady with the hat stands out among the dozens of street vendors across from the old city s north gate. andy: the best khao kha moo, or stewed pork leg, in the city, potentially none finer in thailand. anthony: yeah, are we goin are we doin that still? andy: well anthony: for years, she s been serving this khao kha moo, slowly stewed pork. andy: she cooks it in a master sauce. you know, the chinese master sauce where you cook it in the same thing, it probably goes back at least a generation. anthony: it s like sherry, there s a little bit of the original batch still in there. andy: exactly. anthony: she s hacking red meat all day. and there s like not a drop on the the frilly. andy: on the ruffley ....
Back at least a generation. anthony: it s like sherry, there s a little bit of the original batch still in there. andy: exactly. anthony: she s hacking red meat all day. and there s like not a drop on the the frilly. andy: on the ruffley this is the sauce that goes with it. it s kinda like a sour chili sauce. and then you gotta have some of these pickled mustard greens too, pak dong. anthony: that s really tasty. andy: this place is famous as hell. like half the people here are tourists, probably chinese tourists. anthony: let s do it. andy: you want to stick your feet in some fish water? anthony: eh no. andy: no. anthony: all right, let s go, guys. i need to stop at a sports bar. i need some chicken wings, i need some like, uh, fried mozzarella sticks. ....