Page 39 - Shank News Today : Breaking News, Live Updates & Top Stories | Vimarsana

X-ray. >> we're preparing up to mike up our escorts for the day. >> the biggest thing that gets banned is the tweaker that the audio techs use to change frequencies on their mike. they're like the perfect size for handcuffs or a shank, so they used to flat-out say, you can't bring them in. or they would say, i need a visual on them when they enter the facility, and when we wrap for the day, i need you to show that to me. >> today is the first day at the tulsa jail. this is ryan, setting up the audio equipment over here. we have the camera getting ready and all our gear getting all prepared to ...

>> baron ambrosia: right. >> anthony: what's that, the shank there? >> baron ambrosia: yeah, they're cutting meat off the shoulder. we're got to get that in there. >> anthony: oh yeah. it's -- it's amazing. it's amazing. >> baron ambrosia: big piece of chicharrón with the skin just chopped up. >> anthony: so, skin -- >> baron ambrosia: skin, fat. >> anthony: skin and fat? >> baron ambrosia: yeah. it's almost like a little meat candy bar. >> anthony: it's amazing. it's amazing. >> baron ambrosia: morcilla. >> anthony: morcilla for sure. >> baron ambrosia: it's always morcilla. >> anthony: and ...

And that i think was kind of the magic of it. >> anthony: it was sweet, sweet memories of this stegosaurus-sized shank of cured pork, boiled and boiled until it literally falls away from the bone steaming and moist. this symphony of meat and gelatin and good, good stuff. god is hiding in there, somewhere. >> anthony: some things just shouldn't change. i come here to feed my soul. it's the antidote to every other place. >> anthony: roast bone marrow with parsley and caper salad. >> anthony: thank you, yes. it's a simple, good thing, but it's one of the most influential dishes in the last 20 yea...

The world, and there was still a little part of me that was saying this is going to be bull --. the guy is out in the field yanking leaves out of the ground. i really didn't expect it to be as good as it was, but it was delicious. amazingly delicious for me. >> andrew: what's fascinating to me as somebody who first knew about tony when his first successful book, "kitchen confidential," came out, is i have always thought of him as a chef, even though it had been years since he had been a practicing chef. you know, "kitchen confidential" was -- the subtitle "adventures in the culinary underbelly...

What it tasted like. or smelled like, or what it evoked in him. and that i think was kind of the magic of it. >> it was sweet, sweet memories of this shank of cured pork boiled and boiled until it literally falls away from the bone, steaming and moist. the symphony of meat and gelatin and good, good stuff. god is hiding in there somewhere. >> some things just shouldn't change. >> i'm here to feed myself. roast bone marrow with parsley and caper salad. >> thank you, yes. it's say simple good thing, but one of the most influential dishes like in the last 20 years. as i become older, i've notic...