Cure Meat News Today

A fan club. and i started to write on facebook. nearly 10,000 likes on facebook and they are active. >> anthony: its so unusual that there are so many because in france, germany, and the states the old school butchers who know how to do all of these things, theyre disappearing. you know? their kids arent doing it. >> daniel: its not easy to be a butcher nowadays in hungary, but with this catering function -- >> anthony: right, doing prepared food. >> daniel: yeah, they try to save themselves. >>...

Daniel mate is here for this, to spread the gospel of meat. hungarian meat related wisdom in all its delicious, delicious variety. like saint francis of assisi he wanders the earth doing good works. in this case, highlighting the ancient arts of butchery, sausage making, and the preparation of many of the lords creatures, as he himself would no doubt like to see them prepared. >> daniel: what have you heard about budapest butchers? >> anthony: not much. >> daniel: we have 70 butchers in budapest...

English because i cant. >> 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 dont understand why. >> anthony: it makes flavors pop. beautiful. season and right into the tube. dick jokes coming. stand by for dick j...

Put here on earth to do gods mysterious will. daniel mate is here for this, to spread the gospel of meat. hungarian meat-related wisdom in all its delicious, delicious variety. like saint francis of assisi he wanders the earth doing good works. in this case, highlighting the ancient arts of butchery, sausage making, and the preparation of many of the lords creatures, as he himself would no doubt like to see them prepared. >> daniel: what have you heard about budapest butchers? >> anthony: not mu...

>> daniel: and the sugar, i dont 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,...

>> anthony: right, doing prepared food. >> daniel: yeah, they try to save themselves. >> anthony: yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then theres this. a field of dreams, a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> anthony: a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> daniel: yeah. >> anthony: look at th...

>> yes, there are many boutique cuts of meat available, as one would expect from a master butcher. but then theres this. a field of dreams. a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. theres no comparison with a super market. plus, you can ask him, whats good today. >> to...

>> beautiful, so good. salt. >> and the sugar. i dont understand why. >> it makes flavors pop. beautiful. >> seasoned 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, slow braced until the meat is falling off the bone. and let there be blood, delicious, delicious blood, in tube form, served, still stea...

I dont understand why. >> it makes flavors pop. beautiful. >> seasoned 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, slow braced 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...

Cuts of meat available, as one would expect from a master butcher. but then theres this. a field of dreams. a landscape of braised and fried and cured delights that seem, under glass, to go on forever. >> a good hungarian butcher shop, they should be able to cut meat, cure meat, make sausage, and cook preparations as well. >> yeah. >> look at that. there he goes. so beautiful. theres no comparison with a super market. plus, you can ask him, whats good today. >> today -- oh, look, what great timi...