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These are the user uploaded subtitles that are being translated: 1 00:00:01,468 --> 00:00:11,478                ♪                 2 00:00:35,735 --> 00:00:37,704   Looks like a banana, right?           Well, look again.         3 00:00:37,704 --> 00:00:41,775  It's a plantain. They're very    common in Venezuelan cooking.   4 00:00:41,775 --> 00:00:44,677     But the main difference        is that you got to cook them   5 00:00:44,677 --> 00:00:49,249  before you eat them or they're    very heavy on your stomach.    6 00:00:49,249 --> 00:00:58,658                ♪                 7 00:00:58,658 --> 00:01:01,895      So, I just fried these          for a couple of minutes      8 00:01:01,895 --> 00:01:04,964        in vegetable oil.              But I'm not done yet.       9 00:01:04,964 --> 00:01:06,032    And now for the fun part,     10 00:01:06,032 --> 00:01:08,134       I'm going to squish                these plantains.         11 00:01:08,134 --> 00:01:10,003 And I'm going to make tostones,  12 00:01:10,003 --> 00:01:12,439        which are sort of                 a plantain chip.         13 00:01:12,439 --> 00:01:13,940         I don't want to                squish them too much       14 00:01:13,940 --> 00:01:16,209   because if they go too thin,   15 00:01:16,209 --> 00:01:21,214  they just get extra crispy on     the second fry and too dry.    16 00:01:21,214 --> 00:01:24,818  The cool part about plantains       is, the riper they are,      17 00:01:24,818 --> 00:01:28,088 the softer and sweeter they get. 18 00:01:28,088 --> 00:01:30,824             Perfect,             that's a really good thickness,  19 00:01:30,824 --> 00:01:33,593    they'll go nice and crispy             on the outside          20 00:01:33,593 --> 00:01:34,994     and chewy on the inside.     21 00:01:34,994 --> 00:01:44,904                ♪                 22 00:01:46,372 --> 00:01:50,410   I use a very, very expensive   tool to squish these plantains.  23 00:01:50,410 --> 00:01:55,381 See this plate? 1200 bucks each. 24 00:01:55,381 --> 00:01:57,217 Oh, man, this makes me so happy. 25 00:01:57,217 --> 00:01:59,619        They look exactly              how they should look.       26 00:01:59,619 --> 00:02:01,955       For the second fry,        27 00:02:01,955 --> 00:02:05,625       I want the oil to be           a little bit extra hot.      28 00:02:05,625 --> 00:02:07,193 This is just like making fries.  29 00:02:07,193 --> 00:02:09,629           You want to                flash fry them outside.      30 00:02:09,629 --> 00:02:12,732  They're crispy on the outside       and chewy on the inside.     31 00:02:17,337 --> 00:02:22,008          This is ideal                Venezuelan beach fare.      32 00:02:22,008 --> 00:02:26,446  Sipping on beers, just hanging   out, we eat them all the time.  33 00:02:30,650 --> 00:02:33,953     Look at these tostones.         They're perfectly golden.     34 00:02:33,953 --> 00:02:38,625 They're crunchy on the outside.  35 00:02:38,625 --> 00:02:41,594      My mom would be proud.      36 00:02:41,594 --> 00:02:45,331       Look at the colour.              Look at the texture.       37 00:02:45,331 --> 00:02:48,368       These are just like            the ones we eat at home.     38 00:02:50,503 --> 00:02:52,438    This is the easiest snack          that you've ever made.      39 00:02:52,438 --> 00:02:55,942     They're nice and crispy.     40 00:02:55,942 --> 00:03:00,513  I'm going to add a little bit       of salt to finish them.      41 00:03:03,583 --> 00:03:05,552   The trick is to eat them hot   42 00:03:05,552 --> 00:03:08,188      because you want them              very, very crispy.        43 00:03:08,188 --> 00:03:09,656        And in Venezuela,         44 00:03:09,656 --> 00:03:14,661   a common serving suggestion      is with a little bit of slaw   45 00:03:14,661 --> 00:03:16,829         and a little bit                 of salsa rosada,         46 00:03:16,829 --> 00:03:20,300        which is basically               mayo and ketchup.         47 00:03:23,269 --> 00:03:25,505            And boom.             48 00:03:25,505 --> 00:03:29,976       Mmm, just like home,           it's crispy. It's chewy.     49 00:03:29,976 --> 00:03:32,845            It's hot.                 You get the pink sauce.      50 00:03:32,845 --> 00:03:37,350  You get the slaw, just like in     the beaches in Venezuela.     51 00:03:37,350 --> 00:03:38,818              Enjoy.              52 00:03:38,818 --> 00:03:42,188  This is just the beginning of    what we can do with plantains.  53 00:03:42,188 --> 00:03:45,191          In Venezuela,             we use them for many dishes,   54 00:03:45,191 --> 00:03:46,826   just like pastel de chucho,    55 00:03:46,826 --> 00:03:49,696       which is a plantain               and fish lasagne.         56 00:03:57,737 --> 00:04:06,846                ♪                 57 00:04:31,404 --> 00:04:34,641    Plantains are very popular             in Venezuela.           58 00:04:34,641 --> 00:04:38,344  For tostones, I used plátanos      verde, or green plantains.    59 00:04:38,344 --> 00:04:41,347   They're tangier and harder.    60 00:04:41,347 --> 00:04:43,850      But for our next dish,             pastel de chucho,         61 00:04:43,850 --> 00:04:46,152 I'm going to use ripe plantains. 62 00:04:46,152 --> 00:04:49,989   They're a little bit softer.   They're yellower on the outside. 63 00:04:49,989 --> 00:04:51,591          And they have                the perfect sweetness       64 00:04:51,591 --> 00:04:54,460   for our Venezuelan lasagne.    65 00:04:54,460 --> 00:04:57,263    So, this is a dish that is        very common on the coast     66 00:04:57,263 --> 00:04:59,699  or in the orient of Venezuela,  67 00:04:59,699 --> 00:05:03,569        more particularly,              in Margarita Island.       68 00:05:03,569 --> 00:05:05,872   You can find the plantains.    69 00:05:05,872 --> 00:05:07,840   And they do it with chucho,    70 00:05:07,840 --> 00:05:10,610  which is a sort of a manta ray      that lives on the coast.     71 00:05:10,610 --> 00:05:13,513    But we're going to make it      with any fish you can find.    72 00:05:13,513 --> 00:05:14,947             And see?             73 00:05:14,947 --> 00:05:18,484   I want my plantain nice and     long, just like pasta noodles,  74 00:05:18,484 --> 00:05:21,554   because I'm going to use it       for my Venezuelan lasagne.    75 00:05:26,492 --> 00:05:29,095     First step: I'm going to          fry up the plantains.       76 00:05:29,095 --> 00:05:30,763          All the sugars              are going to caramelize.     77 00:05:30,763 --> 00:05:32,665    And they're going to cook             nice and golden.         78 00:05:32,665 --> 00:05:42,108                ♪                 79 00:05:47,513 --> 00:05:49,182         I don't want to                 cook them too much        80 00:05:49,182 --> 00:05:51,250     because what I'm making           is basically tajadas,       81 00:05:51,250 --> 00:05:53,853    which is the ripe version          of the fried plantain.      82 00:05:53,853 --> 00:05:56,122           I just want                the sugars to come out,      83 00:05:56,122 --> 00:05:59,092  not too crispy, not too gooey.  84 00:06:03,529 --> 00:06:07,200    See that? That's nice and     golden, just like what we want.  85 00:06:07,200 --> 00:06:16,809                ♪                 86 00:06:22,749 --> 00:06:27,153  My tajadas are done, which is      the sweet, ripe plantain.     87 00:06:27,153 --> 00:06:29,455          And I'm ready                 to start my filling,       88 00:06:29,455 --> 00:06:31,858  so, a little bit of olive oil,  89 00:06:31,858 --> 00:06:35,328        then some onions,              red pepper and garlic.      90 00:06:35,328 --> 00:06:39,432   And these are just going to         get sweeter and softer      91 00:06:39,432 --> 00:06:41,934        as I cook them...         92 00:06:46,172 --> 00:06:49,075         Perfect for our                 pastel de chucho.         93 00:06:53,746 --> 00:06:57,650    In Venezuela, I would make     pastel de chucho with chucho,   94 00:06:57,650 --> 00:06:59,919    which is a species of fish    95 00:06:59,919 --> 00:07:02,655 that lives in the shallow waters          of Venezuela.           96 00:07:02,655 --> 00:07:07,493      But here, I'm going to           make it with halibut.       97 00:07:07,493 --> 00:07:10,563  But first, I'm going to put it         in this water bath        98 00:07:10,563 --> 00:07:13,366   so it gently kind of boils.    99 00:07:13,366 --> 00:07:16,369       Now I'm going to add               some peppercorns         100 00:07:16,369 --> 00:07:19,539       for that spicy bite,       101 00:07:19,539 --> 00:07:21,240       and some bay leaves,       102 00:07:21,240 --> 00:07:24,644    because I want this nice,           nice and flavourful,       103 00:07:24,644 --> 00:07:28,681 to add more flavour to the fish. 104 00:07:28,681 --> 00:07:36,823                ♪                 105 00:07:40,460 --> 00:07:42,829       So, I don't want it            to overcook in the water     106 00:07:42,829 --> 00:07:44,297          'cause I want               all the flavours as well     107 00:07:44,297 --> 00:07:47,600  to mix in with the vegetables     that I've been cooking here.   108 00:07:47,600 --> 00:07:57,243                ♪                 109 00:08:03,049 --> 00:08:06,953   Oh, the smells, the garlic,         the onion, the peppers      110 00:08:06,953 --> 00:08:11,224   and the texture of the fish,   it's just perfect for our dish.  111 00:08:14,494 --> 00:08:16,162    Now that my fish is ready,    112 00:08:16,162 --> 00:08:18,464        I'm going to start              layering my lasagne.       113 00:08:18,464 --> 00:08:21,367     Remember I told you that       plantains are like noodles?    114 00:08:21,367 --> 00:08:25,037   That's because I'm going to      use them as lasagne sheets.    115 00:08:25,037 --> 00:08:28,174    Little layer of plantains,    116 00:08:28,174 --> 00:08:31,410       so sweet, so crispy,       117 00:08:31,410 --> 00:08:34,046   now I'm ready for the fish.    118 00:08:34,046 --> 00:08:38,084   The flavours are in the air.       I can smell the garlic.      119 00:08:38,084 --> 00:08:42,221     I can smell the pepper.      Oh, this is going to be so good. 120 00:08:45,892 --> 00:08:49,529   And in Venezuela, I would be      using blackstrap molasses.    121 00:08:49,529 --> 00:08:51,430          But I want to               change things up a bit.      122 00:08:51,430 --> 00:08:54,133  So, I'm going to add a little      bit of sweet, local honey,    123 00:08:54,133 --> 00:08:57,136   so many layers of sweetness.   124 00:08:57,136 --> 00:08:58,437    I tell you, in Venezuela,     125 00:08:58,437 --> 00:09:01,073        we like our stuff              really, really sweet.       126 00:09:01,073 --> 00:09:02,775        Now I just got to                make more layers,         127 00:09:02,775 --> 00:09:05,545    so, more plantain noodles.    128 00:09:05,545 --> 00:09:15,521                ♪                 129 00:09:36,375 --> 00:09:39,045      You can't have lasagne            without cheese, man.       130 00:09:39,045 --> 00:09:41,881 So, I'm using some queso Cotija  131 00:09:41,881 --> 00:09:44,016        that you can find            in the Latin supermarkets.    132 00:09:44,016 --> 00:09:47,954  But you can also substitute it   for mozzarella or feta cheese.  133 00:09:47,954 --> 00:09:50,656   This cheese is going to melt       right into our lasagne.      134 00:09:50,656 --> 00:09:53,159   It's going to be delicious.    135 00:09:53,159 --> 00:09:57,630     And to top this all off,       I'm going to add some eggs.    136 00:09:57,630 --> 00:09:58,764        I'm just going to               whisk them together.       137 00:09:58,764 --> 00:10:00,933 And it's going to do two things. 138 00:10:00,933 --> 00:10:02,902        It's going to glue              everything together.       139 00:10:02,902 --> 00:10:04,337       And the second thing              it's going to do,         140 00:10:04,337 --> 00:10:07,373         it's going to go             really brown and crispy      141 00:10:07,373 --> 00:10:09,041   when it goes into the oven.    142 00:10:09,041 --> 00:10:17,149                ♪                 143 00:10:22,488 --> 00:10:25,891      Oh, man, look at this.            The cheese is gooey.       144 00:10:25,891 --> 00:10:29,295        The egg is crispy.           I can smell the plantains.    145 00:10:29,295 --> 00:10:30,363      I can smell the fish.       146 00:10:30,363 --> 00:10:32,565   And just to top it all off,    147 00:10:32,565 --> 00:10:36,435         I'm going to put            a little bit of cilantro.     148 00:10:36,435 --> 00:10:41,040  And I'm just going to dig in.          Oh, look at that.         149 00:10:41,040 --> 00:10:42,541     Flavours are in the air.     150 00:10:42,541 --> 00:10:51,484                ♪                 151 00:10:55,388 --> 00:10:56,789               Mmm.               152 00:10:56,789 --> 00:11:00,793     Can taste the sweetness        of the plantains, the fish,    153 00:11:00,793 --> 00:11:04,530     the salt of the cheese,              it's all there.          154 00:11:04,530 --> 00:11:08,300  Next time you make a lasagne,       make it with plantains.      155 00:11:08,300 --> 00:11:09,502         You're going to                impress your friends       156 00:11:09,502 --> 00:11:11,137    at your next dinner party.    157 00:11:16,909 --> 00:11:26,919                ♪                 158 00:11:26,919 --> 00:11:30,723    Sometimes, the best dishes         are the simplest ones.      159 00:11:30,723 --> 00:11:32,958        And in my cuisine,        160 00:11:32,958 --> 00:11:35,895        fish and plantains              are very important.        161 00:11:35,895 --> 00:11:38,497    And this recipe has both.     162 00:11:38,497 --> 00:11:41,467         And it's called           "Pescado frito con patacones".  163 00:11:41,467 --> 00:11:44,770       And now for my fish,            I'm using red snapper.      164 00:11:44,770 --> 00:11:46,806    This one has been cleaned.    165 00:11:46,806 --> 00:11:51,010   And I know it's really fresh   because the eyes are very clear. 166 00:11:51,010 --> 00:11:55,881 I love working with whole fish.   The bone adds so much flavour.  167 00:11:55,881 --> 00:12:02,221                ♪                 168 00:12:02,221 --> 00:12:03,589       And now I'm going to              kick it up a notch        169 00:12:03,589 --> 00:12:05,091  with a little bit of marinade.  170 00:12:05,091 --> 00:12:09,962   I'm going to add some garlic       to boost up the flavour,     171 00:12:09,962 --> 00:12:14,366 and now some limes for acidity,  172 00:12:14,366 --> 00:12:17,336            oh, yeah,               some pepper for the heat...    173 00:12:20,439 --> 00:12:24,910   A little touch of olive oil,   174 00:12:24,910 --> 00:12:28,948 and to bump up the lime flavour,    a little bit of the zest.     175 00:12:30,583 --> 00:12:34,587  It's just going to add to the    acidity of the whole marinade.  176 00:12:34,587 --> 00:12:37,490       A little bit of salt         to just tie it all together.   177 00:12:37,490 --> 00:12:45,631                ♪                 178 00:12:45,631 --> 00:12:47,566      Yeah, just like that.       179 00:12:47,566 --> 00:12:53,572                ♪                 180 00:12:53,572 --> 00:12:57,543    This marinade is going to         go so well with my fish.     181 00:12:57,543 --> 00:13:00,079    But now I'm going to show           you a little trick.        182 00:13:00,079 --> 00:13:03,482   I'm going to make some cuts        on the body of the fish.     183 00:13:06,318 --> 00:13:10,289     So, the marinade is just         going to suck right in,      184 00:13:10,289 --> 00:13:12,858      straight to the bone.       185 00:13:12,858 --> 00:13:15,294           Oh, so good,           186 00:13:15,294 --> 00:13:18,597    the lime, the garlic, mmm.    187 00:13:20,366 --> 00:13:23,435    I'm going to cook it with      the skin to keep the flavours.  188 00:13:23,435 --> 00:13:25,771   I got bone. I got marinade.    189 00:13:25,771 --> 00:13:29,909 I got skin. And now I got flour. 190 00:13:29,909 --> 00:13:31,677 And what the flour's going to do 191 00:13:31,677 --> 00:13:34,713    is going to keep the skin               extra crispy           192 00:13:34,713 --> 00:13:36,715  'cause I'm going to fry it up             in some oil.           193 00:13:36,715 --> 00:13:42,855                ♪                 194 00:13:42,855 --> 00:13:44,523  And when frying a whole fish,   195 00:13:44,523 --> 00:13:48,194      I'm going to show you               a little trick.          196 00:13:48,194 --> 00:13:50,963      You want to put it in                really slowly.          197 00:13:50,963 --> 00:13:54,867        Otherwise, the oil           is going to go everywhere.    198 00:13:57,403 --> 00:14:01,106    And remember my tostones?       The two-fried plantain chip?   199 00:14:01,106 --> 00:14:02,741    I already fried them once.    200 00:14:02,741 --> 00:14:04,510      I'm going to fry them                a second time.          201 00:14:04,510 --> 00:14:08,347   Plantains and pescado frito,   202 00:14:08,347 --> 00:14:10,783 they're the perfect complement.  203 00:14:10,783 --> 00:14:13,953     Just like in the beaches      in Venezuela, man, I tell you.  204 00:14:18,257 --> 00:14:22,695      Oh, man, this fish is           getting nice and crispy,     205 00:14:22,695 --> 00:14:24,330   golden brown on the outside.   206 00:14:24,330 --> 00:14:27,833       The skin, it's going            nice, nice and crispy.      207 00:14:27,833 --> 00:14:30,970      We've got that flour.           I can smell the garlic.      208 00:14:30,970 --> 00:14:33,205      I can smell the limes.      209 00:14:33,205 --> 00:14:36,542         The flesh inside           is going to be extra juicy.    210 00:14:36,542 --> 00:14:41,313          These tostones                are perfectly done,        211 00:14:41,313 --> 00:14:45,784 nice and crispy on the outside,           golden brown,           212 00:14:45,784 --> 00:14:47,753       chewy on the inside.       213 00:14:47,753 --> 00:14:50,756      Ah, look at that fish.      214 00:14:50,756 --> 00:14:53,392        Look at the skin,                 nice and toasty.         215 00:14:53,392 --> 00:14:57,897           The flesh is              really juicy inside. Mmm.     216 00:14:57,897 --> 00:15:00,966     It's going to be perfect         with our plantain chips,     217 00:15:00,966 --> 00:15:03,168            tostones,             218 00:15:03,168 --> 00:15:06,739   parguito frito con tostones.   219 00:15:06,739 --> 00:15:16,715                ♪                 220 00:15:19,051 --> 00:15:21,487          Mmm, so good,           221 00:15:21,487 --> 00:15:26,025  just a simple salad, no fuss,       the fish is really good.     222 00:15:26,025 --> 00:15:27,660        But you've got to               have the chips, man.       223 00:15:27,660 --> 00:15:32,398  You got to have the plantains,    just the perfect complement.   224 00:15:32,398 --> 00:15:36,735   Pescado frito con patacones,          it's my favourite.        225 00:15:42,308 --> 00:15:52,318                ♪                 226 00:15:52,318 --> 00:15:57,323     First, we made tostones      with the green, unripe plantain. 227 00:15:57,323 --> 00:16:00,759      Now I'm going to make         a famous Venezuelan dessert,   228 00:16:00,759 --> 00:16:02,394         torta bejarana.          229 00:16:02,394 --> 00:16:04,830      I'm just going to use             the plátano maduro,        230 00:16:04,830 --> 00:16:07,933    which is the ripe version             of the plantain.         231 00:16:07,933 --> 00:16:10,135   And I had these guys boiling          for a little bit,         232 00:16:10,135 --> 00:16:12,237 just to make them nice and soft. 233 00:16:12,237 --> 00:16:16,909     Generous on the butter,               lots of sugar,          234 00:16:16,909 --> 00:16:20,546 we love our sugar in Venezuela.  235 00:16:20,546 --> 00:16:23,215    Cinnamon, touch of that...    236 00:16:23,215 --> 00:16:26,352            (Laughing)            237 00:16:26,352 --> 00:16:30,022  Now a little bit of allspice,      mmm, yeah, smells so good,    238 00:16:30,022 --> 00:16:33,225          put this stuff                 on everything too.        239 00:16:35,861 --> 00:16:39,164  Pan molido, or breadcrumbs...   240 00:16:41,000 --> 00:16:43,802           that's good,           241 00:16:43,802 --> 00:16:46,105     then some sesame seeds.      242 00:16:49,942 --> 00:16:52,611    And then the final touch:           some queso llanero.        243 00:16:52,611 --> 00:16:56,181 If you can't find queso llanero,    you can use feta cheese--     244 00:16:56,181 --> 00:17:00,652   It'll crumble really nice--       or even mozzarella cheese.    245 00:17:00,652 --> 00:17:02,688 Be very generous with the cheese 246 00:17:02,688 --> 00:17:06,592   because plantains and queso         go very well together.      247 00:17:08,027 --> 00:17:11,897  The sweetness of the plantains  and the saltiness of the cheese, 248 00:17:11,897 --> 00:17:13,899               mmm,                just the perfect combination.   249 00:17:18,270 --> 00:17:21,006     Can smell the allspice,               the cinnamon.           250 00:17:21,006 --> 00:17:24,243         I'm going to add           a little bit of Sherry wine    251 00:17:24,243 --> 00:17:28,213 just to make it torta borracha,          or "Drunk cake".         252 00:17:28,213 --> 00:17:29,581          In Venezuela,           253 00:17:29,581 --> 00:17:33,485      we have fortified wine       in our cupboards all the time.  254 00:17:33,485 --> 00:17:35,087    We call it "Vino Sansón".     255 00:17:35,087 --> 00:17:36,188    And it's good just to add     256 00:17:36,188 --> 00:17:38,357     a little bit of flavour                to our cakes           257 00:17:38,357 --> 00:17:40,592       or just a little cup            at the end of the day.      258 00:17:40,592 --> 00:17:42,461  I'm going to add a little bit           more breadcrumbs         259 00:17:42,461 --> 00:17:46,698      just to thicken it up                a little bit.           260 00:17:46,698 --> 00:17:48,934  Yeah, that's good right there.  261 00:17:52,071 --> 00:17:56,275       Just a little grease        'cause it's going to be easier  262 00:17:56,275 --> 00:17:58,177      when the cake is done          and I want to take it out.    263 00:17:58,177 --> 00:18:02,681       Oh, this is perfect.                Take this out.          264 00:18:02,681 --> 00:18:05,184  See that? Perfect consistency.  265 00:18:05,184 --> 00:18:10,022     I can smell the Sherry,        the cinnamon, the allspice.    266 00:18:10,022 --> 00:18:13,525     It smells like Christmas              at home, man.           267 00:18:13,525 --> 00:18:16,061  And the sweet, ripe plantains,  268 00:18:16,061 --> 00:18:18,897     that's the secret weapon               in the mix.            269 00:18:18,897 --> 00:18:22,534       And this right here             is ready for the oven.      270 00:18:22,534 --> 00:18:31,477                ♪                 271 00:18:31,477 --> 00:18:33,045      And now for the syrup.      272 00:18:36,949 --> 00:18:41,920       Little bit of water,       273 00:18:41,920 --> 00:18:46,425        allspice berries,         274 00:18:46,425 --> 00:18:49,495          whole cloves,           275 00:18:49,495 --> 00:18:52,764      reminds me of my dad.       276 00:18:52,764 --> 00:18:57,236          Some cinnamon,          very generous on the cinnamon... 277 00:18:58,470 --> 00:19:00,305          some sugar...           278 00:19:06,311 --> 00:19:08,780       Sherry in the cake,              Sherry in the syrup.       279 00:19:08,780 --> 00:19:17,022                ♪                 280 00:19:17,022 --> 00:19:18,790          It seems like              a lot of liquid right now.    281 00:19:18,790 --> 00:19:21,894 But we're going to boil it down            very slowly            282 00:19:21,894 --> 00:19:24,263   until it's nice and sticky.    283 00:19:24,263 --> 00:19:32,504                ♪                 284 00:19:32,504 --> 00:19:34,773 And here, I'm going to show you          a little trick.          285 00:19:34,773 --> 00:19:37,876      The back of the spoon,        cross your finger like that.   286 00:19:37,876 --> 00:19:41,914   If it doesn't come together,       it means that it's done.     287 00:19:41,914 --> 00:19:44,383            All right,                I think my cake's ready.     288 00:19:44,383 --> 00:19:51,723                ♪                 289 00:19:51,723 --> 00:19:54,159     Ah, this cake is ready.      290 00:19:54,159 --> 00:19:56,929     It has filled the rooms         with all of the flavours.     291 00:19:56,929 --> 00:20:00,599    And now, for the finishing     touches, remember that syrup?   292 00:20:00,599 --> 00:20:03,268    I'm going to poke the cake    293 00:20:03,268 --> 00:20:07,172   so the syrup sinks right in.   294 00:20:07,172 --> 00:20:09,775          Look at that.           295 00:20:09,775 --> 00:20:13,712     All the syrup goodness,      296 00:20:13,712 --> 00:20:17,049     the clove, the cinnamon,     297 00:20:17,049 --> 00:20:20,953  the brown sugar, the allspice,  298 00:20:20,953 --> 00:20:22,321         it's all there.          299 00:20:22,321 --> 00:20:26,058    So, now I'm going to wait          for a couple minutes.       300 00:20:26,058 --> 00:20:30,529         And this cake is            going to be ready to eat.     301 00:20:30,529 --> 00:20:34,132         I'm so excited.            This cake is ready to flip.    302 00:20:38,270 --> 00:20:39,805               Ah.                303 00:20:39,805 --> 00:20:43,775      Look at that, perfect.      304 00:20:43,775 --> 00:20:46,812     Now I'm going to cut it.     305 00:20:51,283 --> 00:20:52,784            See that?             306 00:20:52,784 --> 00:20:56,588           Ooey-gooey,                it's going to be great.      307 00:20:58,991 --> 00:21:00,525   And now, to top it all off:    308 00:21:00,525 --> 00:21:04,329     some nice sesame seeds.      309 00:21:08,567 --> 00:21:10,202               Mmm.               310 00:21:10,202 --> 00:21:13,805      This is why plantains         are so popular in Venezuela.   311 00:21:13,805 --> 00:21:16,908     With the same plantain,             savoury or sweet,         312 00:21:16,908 --> 00:21:18,944 you can make hundreds of dishes. 313 00:21:18,944 --> 00:21:21,880   So, next time you're at the     market, make sure to grab one   314 00:21:21,880 --> 00:21:23,949       because now you know           what to make with them.      315 00:21:23,949 --> 00:21:29,988                ♪                 316 00:21:31,957 --> 00:21:41,967                ♪                 35678

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