anal penetration involved? man: i ve never heard it before. anthony: really? man: ever. no, am i new to that? anthony: but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. frank: i, uh, i had a peek of its ass. it looks delicious. [ laughter ] anthony: frank, here, he knows. he runs ponchos barbeque in albuquerque. frank: they start sticking to the part of this. anthony: time to get slicey. i step in and help frank break my piggy friend down into his constituent parts. beautiful. first, off go the legs, which you d call your fresh ham. then, your four quarter your shoulders and whatnot. frank: ah. anthony: the loin and rib section, your pork belly.
oh yeah. i can honestly say this is the last thing in the world i want to eat. oh, do you see that now, but just wait. behold so this looks great. i got to say. it s very good. i ve done good in this world. i know people love him because of the food and drink. there are also some of us that say that was beside the point. it was also just about him and his way of looking at the world. i loved watching him go into a restaurant or a home. and just sort of becoming accepted in the process. we are here for a supra, if the home. a supra is like a feast. super traditional. a pig is dispatched and broken into constituent parts.
it was also just about him and his way of looking at the world. i come out of 30 years of preparing food for other people in a restaurant situation. most of the places had table cloths and i enjoy from time to time very much eating at fancy restaurants and that said, i am happy experiencing food in a purely emotional way. i love watching him go into a restaurant or home and just sort of becoming accepted in the process. we are here for a supra, if the home. a supra is like a feast. super traditional. a pig is dispatched and broken into constituent parts. the neighbors pitch in, helping to make three different varieties of a cheese-filled bread. while i m always interested in what s cooking, i am much more interested these days in who s cooking, why they re
it really was just about him. and his way of looking at the world. i come out of 30 years of preparing food for other people in a restaurant situation, most of those places had table cloths. and i enjoy from time to time of course very much eating in fancy restaurants. that said, i m happier experiencing food in a purely emotional way. i loved, you know, watching him go into a restaurant or a home and just sort of becoming accepted in the process. we re here for a supra at the home. a supra is like a feast, supertraditional. a pig is dispatcheden broken into constituent parts. the neighbors pitch in, making three different varieties of a traditional cheese-filled bread. while i m interested in what s cooking i m more
we re here for supra. a supra is like a feast, super traditional. a pig is dispatched and broken into constituent parts. the neighbors pitch in helping to make a variety of traditionally cheese-filled bread. while i m always interested in what s cooking, i m always interested in whose cooking, why they re cooking and what they re cooking and what they have to say. one of the things i remember in sicily when they were going to be making some sort of octopus. these fishermen said, okay we re going to take you out and you can catch your own. i am famous for my optimism. there s a dead sea creature