2 chapters across the catalog
A detailed description of a halal butcher in Oakland explains the process of selecting live poultry, such as chickens and geese, for immediate slaughter. The hosts discuss the culinary necessity of "hanging" or aging fresh-killed birds in a refrigerator for several days before cooking to ensure proper texture.
Cooking Beef Tongue, Recipe Malfunctions
John C. Dvorak recounts a failed attempt to cook a beef tongue purchased from a Chinese butcher, noting that his initial cooking time of 75 minutes was insufficient for the tough meat. After realizing the error, he ended up cooking it for an additional ten hours. He plans to refine the recipe using a tongue from a whole animal in the future.
