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Critic-Turned-Cook Goes Down to the Farm

When I was younger (5-7) and living in China in the same household as my grandparents, I used to help my grandmother with preparing live chickens. We would buy one at the market, she would cut its throat and let the blood drain out under the sink while it ran around for a bit headless( we had a 2 level sink), and i would help her pluck the feathers. It was so much fun. After the chicken was done, she would always let me eat the head because she said it made me smarter.

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Cook the Book: Asian Flavors of Jean-Georges

Homemade dandan noodles... super spicy and super numbing!

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From Serious Eats

Critic-Turned-Cook Goes Down to the Farm

When I was younger (5-7) and living in China in the same household as my grandparents, I used to help my grandmother with preparing live chickens. We would buy one at the market, she would cut its throat and let the blood drain out under the sink while it ran around for a bit headless( we had a 2 level sink), and i would help her pluck the feathers. It was so much fun. After the chicken was done, she would always let me eat the head because she said it made me smarter.

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

Homemade dandan noodles... super spicy and super numbing!

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