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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:09,876 --> 00:00:11,411 >> ON THIS EPISODE OF 2 00:00:11,411 --> 00:00:12,912 >> ON THIS EPISODE OF "THE AMBUSH COOK"... 3 00:00:12,912 --> 00:00:14,981 >> ON THIS EPISODE OF "THE AMBUSH COOK"... BRAISED SHORT RIBS AND SAUTéED 4 00:00:14,981 --> 00:00:15,849 "THE AMBUSH COOK"... BRAISED SHORT RIBS AND SAUTéED SWEET CORN. 5 00:00:15,849 --> 00:00:17,384 BRAISED SHORT RIBS AND SAUTéED SWEET CORN. GET THIS CAVEMAN COOK... 6 00:00:17,384 --> 00:00:18,318 SWEET CORN. GET THIS CAVEMAN COOK... >> AH, MEAT. 7 00:00:18,318 --> 00:00:20,086 GET THIS CAVEMAN COOK... >> AH, MEAT. >> ...AWAY FROM THE FIRE AND 8 00:00:20,086 --> 00:00:21,554 >> AH, MEAT. >> ...AWAY FROM THE FIRE AND INTO THE KITCHEN. 9 00:00:21,755 --> 00:00:22,889 REMEMBER ME? 10 00:00:22,889 --> 00:00:24,958 I GOT A ONCE-IN-A-LIFETIME 11 00:00:24,958 --> 00:00:27,327 CHANCE TO SHOW OPRAH WHAT I CAN 12 00:00:27,327 --> 00:00:28,028 DO. 13 00:00:28,028 --> 00:00:31,031 MY BIGGEST DESIRE IN LIFE IS TO 14 00:00:31,031 --> 00:00:32,232 JUST HAVE A COOKING SHOW. 15 00:00:32,232 --> 00:00:32,999 I LOVE COOKING. 16 00:00:32,999 --> 00:00:34,234 I THOUGHT THIS WAS THE MOST 17 00:00:34,234 --> 00:00:36,569 UNBELIEVABLE DAY OF MY LIFE. 18 00:00:36,569 --> 00:00:39,072 >> YOU WILL BOTH HAVE YOUR OWN 19 00:00:39,072 --> 00:00:42,075 SHOW ON THE OWN NETWORK. 20 00:00:42,075 --> 00:00:43,109 [ APPLAUSE ] 21 00:00:43,109 --> 00:00:45,211 >> UNTIL TODAY. 22 00:00:45,211 --> 00:00:48,548 NOW I HAVE MY OWN SHOW, AND I AM 23 00:00:48,548 --> 00:00:50,150 DARING YOU TO COOK BECAUSE I 24 00:00:50,150 --> 00:00:51,885 WANT YOU TO FIND AS MUCH JOY IN 25 00:00:51,885 --> 00:00:54,554 THE KITCHEN AS I DO EVERY SINGLE 26 00:00:54,554 --> 00:00:56,056 DAY. 27 00:00:56,056 --> 00:00:59,059 -- Captions by VITAC -- www.vitac.com 28 00:00:59,059 --> 00:01:02,262 CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS 29 00:01:02,262 --> 00:01:03,663 >> MY NAME IS BRENT RIEGER. 30 00:01:03,663 --> 00:01:04,597 I’M 38 YEARS OLD. 31 00:01:04,597 --> 00:01:05,832 I LIVE IN REDONDO BEACH, 32 00:01:05,832 --> 00:01:07,901 CALIFORNIA. 33 00:01:08,101 --> 00:01:09,369 I LOVE LIVING AT THE BEACH. 34 00:01:09,369 --> 00:01:10,770 I LOVE LIVING AT THE BEACH. WHEN I’M NOT WORKING, I LIKE TO 35 00:01:10,770 --> 00:01:11,171 I LOVE LIVING AT THE BEACH. WHEN I’M NOT WORKING, I LIKE TO SURF. 36 00:01:11,171 --> 00:01:12,572 WHEN I’M NOT WORKING, I LIKE TO SURF. I LIKE TO PLAY VOLLEYBALL, BOTH 37 00:01:12,572 --> 00:01:14,107 SURF. I LIKE TO PLAY VOLLEYBALL, BOTH COMPETITIVELY AND JUST FOR FUN. 38 00:01:14,107 --> 00:01:15,608 I LIKE TO PLAY VOLLEYBALL, BOTH COMPETITIVELY AND JUST FOR FUN. THE MAIN THING I DO IS, I PLAY 39 00:01:15,608 --> 00:01:17,110 COMPETITIVELY AND JUST FOR FUN. THE MAIN THING I DO IS, I PLAY IN A BAND CALLED BARLEY LEGAL, 40 00:01:17,110 --> 00:01:18,611 THE MAIN THING I DO IS, I PLAY IN A BAND CALLED BARLEY LEGAL, JUST HANG OUT WITH MY BUDDIES, 41 00:01:18,611 --> 00:01:20,213 IN A BAND CALLED BARLEY LEGAL, JUST HANG OUT WITH MY BUDDIES, PLAYING MUSIC, AND HAVING A GOOD 42 00:01:20,213 --> 00:01:21,214 JUST HANG OUT WITH MY BUDDIES, PLAYING MUSIC, AND HAVING A GOOD TIME. 43 00:01:21,414 --> 00:01:22,816 AFTER I ALMOST BURNED DOWN MY 44 00:01:22,816 --> 00:01:24,117 BUDDY’S HOUSE BY TRYING TO 45 00:01:24,117 --> 00:01:25,151 DEEP-FRY A TURKEY... 46 00:01:25,151 --> 00:01:25,885 >> AWAY. AWAY. 47 00:01:25,885 --> 00:01:27,353 >> ...PRETTY MUCH A GIVEN THAT I 48 00:01:27,353 --> 00:01:28,455 WASN’T GONNA BE COOKING 49 00:01:28,455 --> 00:01:29,022 ANYTHING. 50 00:01:29,022 --> 00:01:30,290 I WASN’T GONNA BE BARBECUING 51 00:01:30,290 --> 00:01:30,857 ANYTHING. 52 00:01:30,857 --> 00:01:33,293 >> BRENT’S A GREAT GUY -- FUNNY, 53 00:01:33,293 --> 00:01:35,095 OUTGOING, BUT HE IS ONE OF THE 54 00:01:35,095 --> 00:01:36,996 WORST COOKS I’VE EVER SEEN IN MY 55 00:01:36,996 --> 00:01:37,497 LIFE. 56 00:01:37,497 --> 00:01:38,932 >> AT MY BARBECUES, I’M 57 00:01:38,932 --> 00:01:40,467 RELEGATED TO ICE AND CHIPS. 58 00:01:40,467 --> 00:01:42,068 PRETTY BORING AFTER A WHILE. 59 00:01:42,068 --> 00:01:43,603 >> BRENT, DID YOU FLIP THIS 60 00:01:43,603 --> 00:01:44,137 BURGER? 61 00:01:44,137 --> 00:01:45,805 >> TAKE THEM OUT OF THE PACKAGE 62 00:01:45,805 --> 00:01:46,506 THIS TIME. 63 00:01:46,506 --> 00:01:48,007 >> WHEN IT COMES TO COOKING, 64 00:01:48,007 --> 00:01:50,076 YEAH, HE NEEDS... 65 00:01:50,076 --> 00:01:50,944 HE NEEDS SOME HELP. 66 00:01:50,944 --> 00:01:52,145 >> TODAY, WE’RE HAVING THIS 67 00:01:52,145 --> 00:01:53,012 BARBECUE OVER HERE. 68 00:01:53,012 --> 00:01:53,980 >> WE NEED ICE, DUDE. 69 00:01:53,980 --> 00:01:54,714 >> LOTS OF ICE. 70 00:01:54,714 --> 00:01:55,381 >> I’M ON IT. 71 00:01:55,381 --> 00:01:57,350 >> AND WHILE HE’S OUT ON HIS ICE 72 00:01:57,350 --> 00:01:59,285 RUN, WE’RE HAVING KRISTINA COME 73 00:01:59,285 --> 00:01:59,819 OVER. 74 00:01:59,819 --> 00:02:01,121 >> LOAD UP. 75 00:02:01,321 --> 00:02:02,155 ANOTHER ICE RUN. 76 00:02:02,155 --> 00:02:03,523 ANOTHER ICE RUN. >> YOU THINK KRISTINA IS GONNA 77 00:02:03,523 --> 00:02:05,024 ANOTHER ICE RUN. >> YOU THINK KRISTINA IS GONNA BE ABLE TO TURN THIS GUY AROUND? 78 00:02:05,024 --> 00:02:06,392 >> YOU THINK KRISTINA IS GONNA BE ABLE TO TURN THIS GUY AROUND? >> WHEN YOU’RE AT ROCK BOTTOM, 79 00:02:06,392 --> 00:02:07,794 BE ABLE TO TURN THIS GUY AROUND? >> WHEN YOU’RE AT ROCK BOTTOM, THERE’S REALLY ONLY ONE WAY TO 80 00:02:07,794 --> 00:02:08,628 >> WHEN YOU’RE AT ROCK BOTTOM, THERE’S REALLY ONLY ONE WAY TO GO, WHICH IS UP. 81 00:02:08,628 --> 00:02:10,930 THERE’S REALLY ONLY ONE WAY TO GO, WHICH IS UP. >> $5 THAT SHE DOES NOT HELP 82 00:02:10,930 --> 00:02:14,934 GO, WHICH IS UP. >> $5 THAT SHE DOES NOT HELP HIM. 83 00:02:14,934 --> 00:02:15,668 >> $5 THAT SHE DOES NOT HELP HIM. >> HEY, BOYS! 84 00:02:15,668 --> 00:02:16,636 HIM. >> HEY, BOYS! >> HEY, COME ON IN. 85 00:02:16,636 --> 00:02:17,070 >> HEY, BOYS! >> HEY, COME ON IN. >> HI! 86 00:02:17,070 --> 00:02:17,904 >> HEY, COME ON IN. >> HI! >> HI. I’M NATE. 87 00:02:17,904 --> 00:02:18,738 >> HI! >> HI. I’M NATE. >> I’M KRISTINA. 88 00:02:18,738 --> 00:02:20,039 >> HI. I’M NATE. >> I’M KRISTINA. WAIT, WHAT DO WE HAVE HERE? 89 00:02:20,039 --> 00:02:21,074 >> I’M KRISTINA. WAIT, WHAT DO WE HAVE HERE? DID BRENT COOK THIS? 90 00:02:21,074 --> 00:02:22,108 WAIT, WHAT DO WE HAVE HERE? DID BRENT COOK THIS? >> NO, OF COURSE NOT. 91 00:02:22,108 --> 00:02:23,643 DID BRENT COOK THIS? >> NO, OF COURSE NOT. >> SO HE THROWS A PARTY AND THEN 92 00:02:23,643 --> 00:02:25,011 >> NO, OF COURSE NOT. >> SO HE THROWS A PARTY AND THEN HE HAS ALL OF YOU GUYS DO THE 93 00:02:25,011 --> 00:02:25,411 >> SO HE THROWS A PARTY AND THEN HE HAS ALL OF YOU GUYS DO THE WORK? 94 00:02:25,411 --> 00:02:26,279 HE HAS ALL OF YOU GUYS DO THE WORK? >> YES, EXACTLY. 95 00:02:26,279 --> 00:02:26,813 WORK? >> YES, EXACTLY. >> NICE. 96 00:02:26,813 --> 00:02:28,281 >> YES, EXACTLY. >> NICE. >> SO, WHEN DOES HE COME BACK? 97 00:02:28,281 --> 00:02:29,749 >> NICE. >> SO, WHEN DOES HE COME BACK? >> HE’S GETTING ICE RIGHT NOW, 98 00:02:29,749 --> 00:02:31,217 >> SO, WHEN DOES HE COME BACK? >> HE’S GETTING ICE RIGHT NOW, SO HE SHOULD BE HERE SOON, ANY 99 00:02:31,217 --> 00:02:34,087 >> HE’S GETTING ICE RIGHT NOW, SO HE SHOULD BE HERE SOON, ANY MINUTE. 100 00:02:34,087 --> 00:02:36,222 SO HE SHOULD BE HERE SOON, ANY MINUTE. >> OH, HE’S HERE. 101 00:02:36,222 --> 00:02:37,190 MINUTE. >> OH, HE’S HERE. >> ICEMAN. 102 00:02:37,190 --> 00:02:38,791 >> OH, HE’S HERE. >> ICEMAN. >> SUCCESS, SUCCESS. 103 00:02:38,791 --> 00:02:40,026 >> ICEMAN. >> SUCCESS, SUCCESS. >> HEY, BRENT. WHAT’S UP? 104 00:02:40,026 --> 00:02:41,294 >> SUCCESS, SUCCESS. >> HEY, BRENT. WHAT’S UP? >> WELL, HELLO. HOW ARE YOU? 105 00:02:41,294 --> 00:02:43,563 >> HEY, BRENT. WHAT’S UP? >> WELL, HELLO. HOW ARE YOU? [ LAUGHTER ] 106 00:02:43,563 --> 00:02:44,864 >> WELL, HELLO. HOW ARE YOU? [ LAUGHTER ] I’M SUPER EXCITED THAT KRISTINA 107 00:02:44,864 --> 00:02:45,965 [ LAUGHTER ] I’M SUPER EXCITED THAT KRISTINA SELECTED ME FOR THE SHOW. 108 00:02:45,965 --> 00:02:47,300 I’M SUPER EXCITED THAT KRISTINA SELECTED ME FOR THE SHOW. I KNEW THAT MY FRIENDS SUBMITTED 109 00:02:47,300 --> 00:02:48,601 SELECTED ME FOR THE SHOW. I KNEW THAT MY FRIENDS SUBMITTED ME, BUT I HAD NO IDEA THAT SHE 110 00:02:48,601 --> 00:02:49,269 I KNEW THAT MY FRIENDS SUBMITTED ME, BUT I HAD NO IDEA THAT SHE WOULD PICK ME. 111 00:02:49,269 --> 00:02:50,436 ME, BUT I HAD NO IDEA THAT SHE WOULD PICK ME. >> OKAY, SO, THEY HAVE BETS 112 00:02:50,436 --> 00:02:50,970 WOULD PICK ME. >> OKAY, SO, THEY HAVE BETS GOING ON. 113 00:02:50,970 --> 00:02:52,272 >> OKAY, SO, THEY HAVE BETS GOING ON. I REALLY THINK YOU CAN DO THIS. 114 00:02:52,272 --> 00:02:53,540 GOING ON. I REALLY THINK YOU CAN DO THIS. I SAY WE PROVE THEM ALL WRONG. 115 00:02:53,540 --> 00:02:54,641 I REALLY THINK YOU CAN DO THIS. I SAY WE PROVE THEM ALL WRONG. >> LET’S DO IT. I’M IN. 116 00:02:54,641 --> 00:02:55,475 I SAY WE PROVE THEM ALL WRONG. >> LET’S DO IT. I’M IN. I OWE IT TO THEM. 117 00:02:55,475 --> 00:02:56,409 >> LET’S DO IT. I’M IN. I OWE IT TO THEM. I OWE IT TO MYSELF. 118 00:02:56,409 --> 00:02:57,243 I OWE IT TO THEM. I OWE IT TO MYSELF. >> LET’S HIT IT. 119 00:02:57,243 --> 00:02:58,278 I OWE IT TO MYSELF. >> LET’S HIT IT. [ INDISTINCT TALKING ] 120 00:02:58,278 --> 00:02:58,878 >> LET’S HIT IT. [ INDISTINCT TALKING ] BYE, BOYS! 121 00:02:58,878 --> 00:03:00,914 [ INDISTINCT TALKING ] BYE, BOYS! >> SEE YOU. 122 00:03:00,914 --> 00:03:02,148 BYE, BOYS! >> SEE YOU. >> GOOD LUCK, BRO! 123 00:03:02,148 --> 00:03:03,116 >> SEE YOU. >> GOOD LUCK, BRO! >> GOOD LUCK. 124 00:03:03,116 --> 00:03:04,717 >> GOOD LUCK, BRO! >> GOOD LUCK. YOU’RE GONNA NEED IT. 125 00:03:04,717 --> 00:03:06,119 >> GOOD LUCK. YOU’RE GONNA NEED IT. >> I’M GONNA HELP BRENT BY 126 00:03:06,119 --> 00:03:07,787 YOU’RE GONNA NEED IT. >> I’M GONNA HELP BRENT BY SHOWING HIM A COUPLE DISHES THAT 127 00:03:07,787 --> 00:03:09,422 >> I’M GONNA HELP BRENT BY SHOWING HIM A COUPLE DISHES THAT ARE DEFINITELY GOING TO IMPRESS 128 00:03:09,422 --> 00:03:10,823 SHOWING HIM A COUPLE DISHES THAT ARE DEFINITELY GOING TO IMPRESS BUT ALSO TEACHING HIM SOME 129 00:03:10,823 --> 00:03:12,358 ARE DEFINITELY GOING TO IMPRESS BUT ALSO TEACHING HIM SOME COOKING SKILLS THAT ARE GONNA 130 00:03:12,358 --> 00:03:15,428 BUT ALSO TEACHING HIM SOME COOKING SKILLS THAT ARE GONNA BUILD HIS CONFIDENCE UP. 131 00:03:15,428 --> 00:03:17,363 COOKING SKILLS THAT ARE GONNA BUILD HIS CONFIDENCE UP. ALL RIGHT, BRENT, ARE YOU READY 132 00:03:17,363 --> 00:03:18,998 BUILD HIS CONFIDENCE UP. ALL RIGHT, BRENT, ARE YOU READY TO COOK A DELICIOUS MEAL? 133 00:03:18,998 --> 00:03:20,567 ALL RIGHT, BRENT, ARE YOU READY TO COOK A DELICIOUS MEAL? >> I’M A LITTLE NERVOUS. 134 00:03:20,567 --> 00:03:21,034 TO COOK A DELICIOUS MEAL? >> I’M A LITTLE NERVOUS. >> WHY? 135 00:03:21,034 --> 00:03:22,468 >> I’M A LITTLE NERVOUS. >> WHY? >> I DON’T REALLY KNOW WHAT I’M 136 00:03:22,468 --> 00:03:22,902 >> WHY? >> I DON’T REALLY KNOW WHAT I’M DOING. 137 00:03:22,902 --> 00:03:24,237 >> I DON’T REALLY KNOW WHAT I’M DOING. I DON’T KNOW THE TERMINOLOGY. 138 00:03:24,237 --> 00:03:25,705 DOING. I DON’T KNOW THE TERMINOLOGY. I LOOK AT THE RECIPES, AND IT’S, 139 00:03:25,705 --> 00:03:26,706 I DON’T KNOW THE TERMINOLOGY. I LOOK AT THE RECIPES, AND IT’S, YOU KNOW, SAUTé THIS. 140 00:03:26,706 --> 00:03:28,107 I LOOK AT THE RECIPES, AND IT’S, YOU KNOW, SAUTé THIS. I’M LIKE, "OKAY, WHAT’S THAT?" 141 00:03:28,107 --> 00:03:29,475 YOU KNOW, SAUTé THIS. I’M LIKE, "OKAY, WHAT’S THAT?" >> IT’S LIKE READING A FOREIGN 142 00:03:29,475 --> 00:03:30,043 I’M LIKE, "OKAY, WHAT’S THAT?" >> IT’S LIKE READING A FOREIGN LANGUAGE. 143 00:03:30,043 --> 00:03:30,577 >> IT’S LIKE READING A FOREIGN LANGUAGE. >> RIGHT. 144 00:03:30,577 --> 00:03:32,045 LANGUAGE. >> RIGHT. >> OKAY, I REALLY THINK JUST ONE 145 00:03:32,045 --> 00:03:33,413 >> RIGHT. >> OKAY, I REALLY THINK JUST ONE DAY HERE WILL TEACH YOU ENOUGH 146 00:03:33,413 --> 00:03:34,714 >> OKAY, I REALLY THINK JUST ONE DAY HERE WILL TEACH YOU ENOUGH FOR YOU TO BE ABLE TO GO AND 147 00:03:34,714 --> 00:03:35,481 DAY HERE WILL TEACH YOU ENOUGH FOR YOU TO BE ABLE TO GO AND MAKE ANYTHING. 148 00:03:35,481 --> 00:03:36,182 FOR YOU TO BE ABLE TO GO AND MAKE ANYTHING. >> I HOPE SO. 149 00:03:36,182 --> 00:03:37,417 MAKE ANYTHING. >> I HOPE SO. I’M LOOKING FORWARD TO IT. 150 00:03:37,417 --> 00:03:38,785 >> I HOPE SO. I’M LOOKING FORWARD TO IT. >> ALL RIGHT, WE’RE GONNA MAKE 151 00:03:38,785 --> 00:03:39,919 I’M LOOKING FORWARD TO IT. >> ALL RIGHT, WE’RE GONNA MAKE AMAZING, AMAZING FOOD. 152 00:03:39,919 --> 00:03:41,387 >> ALL RIGHT, WE’RE GONNA MAKE AMAZING, AMAZING FOOD. I KNOW YOU’RE A BIG CARNIVORE. 153 00:03:41,387 --> 00:03:42,488 AMAZING, AMAZING FOOD. I KNOW YOU’RE A BIG CARNIVORE. I KNOW YOU LOVE MEAT. 154 00:03:42,488 --> 00:03:43,022 I KNOW YOU’RE A BIG CARNIVORE. I KNOW YOU LOVE MEAT. >> I DO. 155 00:03:43,022 --> 00:03:44,424 I KNOW YOU LOVE MEAT. >> I DO. >> WE’RE ACTUALLY GONNA MAKE 156 00:03:44,424 --> 00:03:45,758 >> I DO. >> WE’RE ACTUALLY GONNA MAKE BRAISED SHORT RIBS THAT ARE 157 00:03:45,758 --> 00:03:47,694 >> WE’RE ACTUALLY GONNA MAKE BRAISED SHORT RIBS THAT ARE GONNA BE SO TENDER AND JUICY, 158 00:03:47,694 --> 00:03:49,696 BRAISED SHORT RIBS THAT ARE GONNA BE SO TENDER AND JUICY, FALLING OFF THE BONE, YOU WILL 159 00:03:49,696 --> 00:03:50,730 GONNA BE SO TENDER AND JUICY, FALLING OFF THE BONE, YOU WILL CRY TEARS OF JOY. 160 00:03:50,730 --> 00:03:51,965 FALLING OFF THE BONE, YOU WILL CRY TEARS OF JOY. >> THAT SOUNDS GREAT. 161 00:03:51,965 --> 00:03:53,399 CRY TEARS OF JOY. >> THAT SOUNDS GREAT. >> IT’S GONNA BE AMAZING. 162 00:03:53,399 --> 00:03:55,101 >> THAT SOUNDS GREAT. >> IT’S GONNA BE AMAZING. AND THEN, AS IF THAT’S NOT GOOD 163 00:03:55,101 --> 00:03:56,603 >> IT’S GONNA BE AMAZING. AND THEN, AS IF THAT’S NOT GOOD ENOUGH, WE’RE GONNA MAKE A 164 00:03:56,603 --> 00:03:58,171 AND THEN, AS IF THAT’S NOT GOOD ENOUGH, WE’RE GONNA MAKE A REALLY QUICK, EASY SIDE DISH 165 00:03:58,171 --> 00:03:59,639 ENOUGH, WE’RE GONNA MAKE A REALLY QUICK, EASY SIDE DISH CALLED SAUTéED SWEET CORN. 166 00:03:59,639 --> 00:04:00,573 REALLY QUICK, EASY SIDE DISH CALLED SAUTéED SWEET CORN. >> I LOVE CORN. 167 00:04:00,573 --> 00:04:01,674 CALLED SAUTéED SWEET CORN. >> I LOVE CORN. I LOVE SWEET CORN. 168 00:04:01,674 --> 00:04:02,709 >> I LOVE CORN. I LOVE SWEET CORN. >> OKAY, AWESOME. 169 00:04:02,709 --> 00:04:04,244 I LOVE SWEET CORN. >> OKAY, AWESOME. SO, FIRST THING WE’RE GONNA 170 00:04:04,244 --> 00:04:05,712 >> OKAY, AWESOME. SO, FIRST THING WE’RE GONNA DO -- I HAVE SIX SLICES OF 171 00:04:05,712 --> 00:04:07,647 SO, FIRST THING WE’RE GONNA DO -- I HAVE SIX SLICES OF CHOPPED BACON THERE, AND WE’RE 172 00:04:07,647 --> 00:04:09,449 DO -- I HAVE SIX SLICES OF CHOPPED BACON THERE, AND WE’RE GONNA THROW IT IN THIS DUTCH 173 00:04:09,449 --> 00:04:10,016 CHOPPED BACON THERE, AND WE’RE GONNA THROW IT IN THIS DUTCH OVEN. 174 00:04:10,016 --> 00:04:11,551 GONNA THROW IT IN THIS DUTCH OVEN. >> WHAT’S A DUTCH OVEN? 175 00:04:11,551 --> 00:04:13,186 OVEN. >> WHAT’S A DUTCH OVEN? >> DUTCH OVEN IS A HEAVY, 176 00:04:13,186 --> 00:04:14,254 >> WHAT’S A DUTCH OVEN? >> DUTCH OVEN IS A HEAVY, CAST-IRON POT. 177 00:04:14,254 --> 00:04:16,222 >> DUTCH OVEN IS A HEAVY, CAST-IRON POT. ANYTHING WITH A HEAVY BOTTOM IS 178 00:04:16,222 --> 00:04:18,124 CAST-IRON POT. ANYTHING WITH A HEAVY BOTTOM IS GONNA DISTRIBUTE HEAT EVENLY. 179 00:04:18,124 --> 00:04:19,792 ANYTHING WITH A HEAVY BOTTOM IS GONNA DISTRIBUTE HEAT EVENLY. OKAY, SO, LET’S THROW THAT 180 00:04:19,792 --> 00:04:22,028 GONNA DISTRIBUTE HEAT EVENLY. OKAY, SO, LET’S THROW THAT AROUND. 181 00:04:22,028 --> 00:04:23,296 OKAY, SO, LET’S THROW THAT AROUND. THESE ARE SHORT RIBS. 182 00:04:23,296 --> 00:04:25,098 AROUND. THESE ARE SHORT RIBS. I HAVE EIGHT WHOLE SHORT RIBS. 183 00:04:25,098 --> 00:04:26,699 THESE ARE SHORT RIBS. I HAVE EIGHT WHOLE SHORT RIBS. IT’S ABOUT 2 POUNDS, AND THEY’RE 184 00:04:26,699 --> 00:04:28,134 I HAVE EIGHT WHOLE SHORT RIBS. IT’S ABOUT 2 POUNDS, AND THEY’RE BONE-IN, AND THAT’S THE REAL 185 00:04:28,134 --> 00:04:28,601 IT’S ABOUT 2 POUNDS, AND THEY’RE BONE-IN, AND THAT’S THE REAL TRICK. 186 00:04:28,601 --> 00:04:30,303 BONE-IN, AND THAT’S THE REAL TRICK. YOU CAN BUY BONELESS SHORT RIBS. 187 00:04:30,303 --> 00:04:31,170 TRICK. YOU CAN BUY BONELESS SHORT RIBS. DON’T DO THAT. 188 00:04:31,170 --> 00:04:32,572 YOU CAN BUY BONELESS SHORT RIBS. DON’T DO THAT. THE REASON THE BONE IS SO 189 00:04:32,572 --> 00:04:34,841 DON’T DO THAT. THE REASON THE BONE IS SO IMPORTANT IS, IT’S GOT THE 190 00:04:34,841 --> 00:04:36,175 THE REASON THE BONE IS SO IMPORTANT IS, IT’S GOT THE MARROW INSIDE, AND THAT’S WHERE 191 00:04:36,175 --> 00:04:37,043 IMPORTANT IS, IT’S GOT THE MARROW INSIDE, AND THAT’S WHERE ALL THE FLAVOR IS. 192 00:04:37,043 --> 00:04:38,278 MARROW INSIDE, AND THAT’S WHERE ALL THE FLAVOR IS. AND AS THE BEEF COOKS, THAT’S 193 00:04:38,278 --> 00:04:39,579 ALL THE FLAVOR IS. AND AS THE BEEF COOKS, THAT’S GONNA MELT AND GIVE IT AMAZING 194 00:04:39,579 --> 00:04:40,013 AND AS THE BEEF COOKS, THAT’S GONNA MELT AND GIVE IT AMAZING FLAVOR. 195 00:04:40,013 --> 00:04:41,214 GONNA MELT AND GIVE IT AMAZING FLAVOR. SO, WHAT WE’RE GONNA DO IS, 196 00:04:41,214 --> 00:04:42,282 FLAVOR. SO, WHAT WE’RE GONNA DO IS, WE’RE GONNA SEASON THEM. 197 00:04:42,282 --> 00:04:43,583 SO, WHAT WE’RE GONNA DO IS, WE’RE GONNA SEASON THEM. YOU ALWAYS WANT TO SEASON YOUR 198 00:04:43,583 --> 00:04:44,917 WE’RE GONNA SEASON THEM. YOU ALWAYS WANT TO SEASON YOUR MEAT -- SALT AND PEPPER. 199 00:04:44,917 --> 00:04:46,486 YOU ALWAYS WANT TO SEASON YOUR MEAT -- SALT AND PEPPER. I’M GONNA HAVE YOU TAKE CHARGE 200 00:04:46,486 --> 00:04:46,953 MEAT -- SALT AND PEPPER. I’M GONNA HAVE YOU TAKE CHARGE HERE. 201 00:04:46,953 --> 00:04:48,721 I’M GONNA HAVE YOU TAKE CHARGE HERE. HERE’S SOME SALT. 202 00:04:48,721 --> 00:04:52,692 HERE. HERE’S SOME SALT. SEASON THEM WELL ON BOTH SIDES. 203 00:04:52,692 --> 00:04:54,260 HERE’S SOME SALT. SEASON THEM WELL ON BOTH SIDES. GONNA HIT IT WITH SOME PEPPER. 204 00:04:54,260 --> 00:04:54,827 SEASON THEM WELL ON BOTH SIDES. GONNA HIT IT WITH SOME PEPPER. >> OKAY. 205 00:04:54,827 --> 00:04:55,428 GONNA HIT IT WITH SOME PEPPER. >> OKAY. >> GREAT. 206 00:04:55,428 --> 00:04:56,963 >> OKAY. >> GREAT. WE’RE GONNA FLIP THEM AROUND, 207 00:04:56,963 --> 00:04:57,764 >> GREAT. WE’RE GONNA FLIP THEM AROUND, GET ALL SIDES. 208 00:04:57,764 --> 00:04:58,765 WE’RE GONNA FLIP THEM AROUND, GET ALL SIDES. >> YEAH, I CAN SALT. 209 00:04:58,765 --> 00:04:59,632 GET ALL SIDES. >> YEAH, I CAN SALT. THAT’S FOR SURE. 210 00:04:59,632 --> 00:05:00,667 >> YEAH, I CAN SALT. THAT’S FOR SURE. >> OH, THERE YOU GO. 211 00:05:00,667 --> 00:05:01,834 THAT’S FOR SURE. >> OH, THERE YOU GO. SEE, NOW YOU’RE GETTING 212 00:05:01,834 --> 00:05:02,435 >> OH, THERE YOU GO. SEE, NOW YOU’RE GETTING CONFIDENT. 213 00:05:02,435 --> 00:05:03,136 SEE, NOW YOU’RE GETTING CONFIDENT. [ SIZZLING ] 214 00:05:03,136 --> 00:05:04,570 CONFIDENT. [ SIZZLING ] AND THEN DO YOU HEAR THE BACON? 215 00:05:04,570 --> 00:05:05,405 [ SIZZLING ] AND THEN DO YOU HEAR THE BACON? CAN YOU HEAR IT? 216 00:05:05,405 --> 00:05:06,306 AND THEN DO YOU HEAR THE BACON? CAN YOU HEAR IT? >> I CAN HEAR IT. 217 00:05:06,306 --> 00:05:07,740 CAN YOU HEAR IT? >> I CAN HEAR IT. >> OKAY, WHAT WE’RE GONNA DO IS 218 00:05:07,740 --> 00:05:09,342 >> I CAN HEAR IT. >> OKAY, WHAT WE’RE GONNA DO IS ACTUALLY REMOVE THE BACON ONCE 219 00:05:09,342 --> 00:05:11,010 >> OKAY, WHAT WE’RE GONNA DO IS ACTUALLY REMOVE THE BACON ONCE IT RELEASES ALL THAT YUMMY FAT. 220 00:05:11,010 --> 00:05:12,578 ACTUALLY REMOVE THE BACON ONCE IT RELEASES ALL THAT YUMMY FAT. WE’RE BROWNING THESE IN THAT. 221 00:05:12,578 --> 00:05:14,247 IT RELEASES ALL THAT YUMMY FAT. WE’RE BROWNING THESE IN THAT. >> DOES "BRAISED" MEAN "BROWN"? 222 00:05:14,247 --> 00:05:15,715 WE’RE BROWNING THESE IN THAT. >> DOES "BRAISED" MEAN "BROWN"? >> "BRAISED" ACTUALLY MEANS 223 00:05:15,715 --> 00:05:18,618 >> DOES "BRAISED" MEAN "BROWN"? >> "BRAISED" ACTUALLY MEANS COOKING SLOWLY, VERY SLOWLY ON 224 00:05:18,618 --> 00:05:20,620 >> "BRAISED" ACTUALLY MEANS COOKING SLOWLY, VERY SLOWLY ON VERY LOW TEMPERATURE IN A RICH 225 00:05:20,620 --> 00:05:21,287 COOKING SLOWLY, VERY SLOWLY ON VERY LOW TEMPERATURE IN A RICH LIQUID. 226 00:05:21,287 --> 00:05:21,888 VERY LOW TEMPERATURE IN A RICH LIQUID. >> OKAY. 227 00:05:21,888 --> 00:05:23,356 LIQUID. >> OKAY. >> OKAY, THERE’S 1/2 CUP OF 228 00:05:23,356 --> 00:05:24,257 >> OKAY. >> OKAY, THERE’S 1/2 CUP OF FLOUR IN HERE. 229 00:05:24,257 --> 00:05:24,924 >> OKAY, THERE’S 1/2 CUP OF FLOUR IN HERE. >> MM-HMM. 230 00:05:24,924 --> 00:05:26,492 FLOUR IN HERE. >> MM-HMM. >> AS WE DREDGE THEM IN FLOUR, 231 00:05:26,492 --> 00:05:28,027 >> MM-HMM. >> AS WE DREDGE THEM IN FLOUR, THIS IS GONNA CREATE A CRUST. 232 00:05:28,027 --> 00:05:29,529 >> AS WE DREDGE THEM IN FLOUR, THIS IS GONNA CREATE A CRUST. ALL RIGHT, I’M GONNA HAVE YOU 233 00:05:29,529 --> 00:05:30,630 THIS IS GONNA CREATE A CRUST. ALL RIGHT, I’M GONNA HAVE YOU TAKE OVER THE REST. 234 00:05:30,630 --> 00:05:32,231 ALL RIGHT, I’M GONNA HAVE YOU TAKE OVER THE REST. I THINK YOU GOT A HANG OF THAT. 235 00:05:32,231 --> 00:05:33,132 TAKE OVER THE REST. I THINK YOU GOT A HANG OF THAT. >> I CAN HANDLE IT. 236 00:05:33,132 --> 00:05:34,334 I THINK YOU GOT A HANG OF THAT. >> I CAN HANDLE IT. >> AND AS YOU START COOKING 237 00:05:34,334 --> 00:05:35,601 >> I CAN HANDLE IT. >> AND AS YOU START COOKING MORE, YOU’RE NOT GONNA GET AS 238 00:05:35,601 --> 00:05:36,936 >> AND AS YOU START COOKING MORE, YOU’RE NOT GONNA GET AS CONCERNED WITH, LIKE, MEASURING 239 00:05:36,936 --> 00:05:37,704 MORE, YOU’RE NOT GONNA GET AS CONCERNED WITH, LIKE, MEASURING EVERYTHING OUT. 240 00:05:37,704 --> 00:05:39,005 CONCERNED WITH, LIKE, MEASURING EVERYTHING OUT. THERE’S ABOUT 1/2 CUP OF FLOUR 241 00:05:39,005 --> 00:05:40,373 EVERYTHING OUT. THERE’S ABOUT 1/2 CUP OF FLOUR IN HERE, BUT YOU BASICALLY JUST 242 00:05:40,373 --> 00:05:41,708 THERE’S ABOUT 1/2 CUP OF FLOUR IN HERE, BUT YOU BASICALLY JUST NEED ENOUGH TO DREDGE THE MEAT. 243 00:05:41,708 --> 00:05:43,142 IN HERE, BUT YOU BASICALLY JUST NEED ENOUGH TO DREDGE THE MEAT. >> OKAY, DO I DO THE ENDS, TOO? 244 00:05:43,142 --> 00:05:43,676 NEED ENOUGH TO DREDGE THE MEAT. >> OKAY, DO I DO THE ENDS, TOO? >> SURE. 245 00:05:43,676 --> 00:05:44,944 >> OKAY, DO I DO THE ENDS, TOO? >> SURE. DO YOU WANT TO DO THE ENDS? 246 00:05:44,944 --> 00:05:46,179 >> SURE. DO YOU WANT TO DO THE ENDS? >> I THINK IT SOUNDS COOL. 247 00:05:46,179 --> 00:05:46,946 DO YOU WANT TO DO THE ENDS? >> I THINK IT SOUNDS COOL. >> AWESOME. 248 00:05:46,946 --> 00:05:47,747 >> I THINK IT SOUNDS COOL. >> AWESOME. [ SIZZLING ] 249 00:05:47,747 --> 00:05:49,115 >> AWESOME. [ SIZZLING ] AND YOU CAN DO THAT WITH 250 00:05:49,115 --> 00:05:50,817 [ SIZZLING ] AND YOU CAN DO THAT WITH CHICKEN, WITH ANY KIND OF MEAT. 251 00:05:50,817 --> 00:05:51,951 AND YOU CAN DO THAT WITH CHICKEN, WITH ANY KIND OF MEAT. DREDGE IT IN FLOUR. 252 00:05:51,951 --> 00:05:53,653 CHICKEN, WITH ANY KIND OF MEAT. DREDGE IT IN FLOUR. IT’S GONNA CREATE A NICE CRUST. 253 00:05:53,653 --> 00:05:54,954 DREDGE IT IN FLOUR. IT’S GONNA CREATE A NICE CRUST. IT’S GONNA SEAL IN THE 254 00:05:54,954 --> 00:05:56,556 IT’S GONNA CREATE A NICE CRUST. IT’S GONNA SEAL IN THE MOISTURE -- REALLY GOOD TRICK 255 00:05:56,556 --> 00:05:57,357 IT’S GONNA SEAL IN THE MOISTURE -- REALLY GOOD TRICK WITH MEAT. 256 00:05:57,357 --> 00:05:59,225 MOISTURE -- REALLY GOOD TRICK WITH MEAT. ALL RIGHT, I’M GONNA REMOVE THIS 257 00:05:59,225 --> 00:06:00,493 WITH MEAT. ALL RIGHT, I’M GONNA REMOVE THIS BACON. 258 00:06:00,493 --> 00:06:03,696 ALL RIGHT, I’M GONNA REMOVE THIS BACON. AND WE’RE GONNA START BROWNING. 259 00:06:03,696 --> 00:06:05,231 BACON. AND WE’RE GONNA START BROWNING. NOW, WE’RE NOT GONNA LET THIS GO 260 00:06:05,231 --> 00:06:05,798 AND WE’RE GONNA START BROWNING. NOW, WE’RE NOT GONNA LET THIS GO TO WASTE. 261 00:06:05,798 --> 00:06:07,166 NOW, WE’RE NOT GONNA LET THIS GO TO WASTE. DO YOU SEE ALL THE DRIPPINGS 262 00:06:07,166 --> 00:06:08,334 TO WASTE. DO YOU SEE ALL THE DRIPPINGS THAT THE BACON RELEASED? 263 00:06:08,334 --> 00:06:08,868 DO YOU SEE ALL THE DRIPPINGS THAT THE BACON RELEASED? >> I DO. 264 00:06:08,868 --> 00:06:10,236 THAT THE BACON RELEASED? >> I DO. >> THAT IS GONNA ADD SO MUCH 265 00:06:10,236 --> 00:06:11,437 >> I DO. >> THAT IS GONNA ADD SO MUCH FLAVOR TO THESE RIBS. 266 00:06:11,437 --> 00:06:13,039 >> THAT IS GONNA ADD SO MUCH FLAVOR TO THESE RIBS. I’M GONNA TURN THIS HEAT UP TO 267 00:06:13,039 --> 00:06:14,741 FLAVOR TO THESE RIBS. I’M GONNA TURN THIS HEAT UP TO HIGH ’CAUSE WHEN YOU’RE BROWNING 268 00:06:14,741 --> 00:06:16,309 I’M GONNA TURN THIS HEAT UP TO HIGH ’CAUSE WHEN YOU’RE BROWNING SOMETHING, YOU WANT TO HIT IT 269 00:06:16,309 --> 00:06:17,977 HIGH ’CAUSE WHEN YOU’RE BROWNING SOMETHING, YOU WANT TO HIT IT WITH A LOT OF HEAT ON HIGH, AND 270 00:06:17,977 --> 00:06:19,679 SOMETHING, YOU WANT TO HIT IT WITH A LOT OF HEAT ON HIGH, AND THEN WE’RE GONNA TURN IT DOWN TO 271 00:06:19,679 --> 00:06:21,347 WITH A LOT OF HEAT ON HIGH, AND THEN WE’RE GONNA TURN IT DOWN TO LOW AND LET THE BRAISING HAPPEN 272 00:06:21,347 --> 00:06:22,915 THEN WE’RE GONNA TURN IT DOWN TO LOW AND LET THE BRAISING HAPPEN THAT I TOLD YOU ABOUT -- LOW, 273 00:06:22,915 --> 00:06:24,984 LOW AND LET THE BRAISING HAPPEN THAT I TOLD YOU ABOUT -- LOW, SLOW IN A RICH LIQUID. 274 00:06:24,984 --> 00:06:26,185 THAT I TOLD YOU ABOUT -- LOW, SLOW IN A RICH LIQUID. SO, WE HAVE THE BACON FAT. 275 00:06:26,185 --> 00:06:26,953 SLOW IN A RICH LIQUID. SO, WE HAVE THE BACON FAT. THAT’S AWESOME. 276 00:06:26,953 --> 00:06:28,321 SO, WE HAVE THE BACON FAT. THAT’S AWESOME. I’M ACTUALLY GONNA ADD A LITTLE 277 00:06:28,321 --> 00:06:29,155 THAT’S AWESOME. I’M ACTUALLY GONNA ADD A LITTLE BIT OF OLIVE OIL. 278 00:06:29,155 --> 00:06:30,022 I’M ACTUALLY GONNA ADD A LITTLE BIT OF OLIVE OIL. >> WHY OLIVE OIL? 279 00:06:30,022 --> 00:06:31,357 BIT OF OLIVE OIL. >> WHY OLIVE OIL? >> WE’RE JUST ADDING A LITTLE 280 00:06:31,357 --> 00:06:32,658 >> WHY OLIVE OIL? >> WE’RE JUST ADDING A LITTLE EXTRA FAT TO MAKE SURE THERE’S 281 00:06:32,658 --> 00:06:34,394 >> WE’RE JUST ADDING A LITTLE EXTRA FAT TO MAKE SURE THERE’S ENOUGH FAT FOR BROWNING BUT ALSO 282 00:06:34,394 --> 00:06:36,028 EXTRA FAT TO MAKE SURE THERE’S ENOUGH FAT FOR BROWNING BUT ALSO A WHOLE NOTHER LAYER OF FLAVOR. 283 00:06:36,028 --> 00:06:36,963 ENOUGH FAT FOR BROWNING BUT ALSO A WHOLE NOTHER LAYER OF FLAVOR. LISTEN TO THIS. 284 00:06:36,963 --> 00:06:38,164 A WHOLE NOTHER LAYER OF FLAVOR. LISTEN TO THIS. [ SIZZLING ] 285 00:06:38,164 --> 00:06:40,333 LISTEN TO THIS. [ SIZZLING ] >> MMM. 286 00:06:40,333 --> 00:06:40,967 [ SIZZLING ] >> MMM. THAT IS NICE. 287 00:06:40,967 --> 00:06:42,168 >> MMM. THAT IS NICE. HOW LONG DO WE COOK THEM FOR? 288 00:06:42,168 --> 00:06:43,503 THAT IS NICE. HOW LONG DO WE COOK THEM FOR? >> WE’RE NOT TRYING TO COOK THEM 289 00:06:43,503 --> 00:06:43,970 HOW LONG DO WE COOK THEM FOR? >> WE’RE NOT TRYING TO COOK THEM THROUGH. 290 00:06:43,970 --> 00:06:45,238 >> WE’RE NOT TRYING TO COOK THEM THROUGH. WE’RE JUST TRYING TO BROWN THEM 291 00:06:45,238 --> 00:06:45,705 THROUGH. WE’RE JUST TRYING TO BROWN THEM QUICKLY. 292 00:06:45,705 --> 00:06:46,672 WE’RE JUST TRYING TO BROWN THEM QUICKLY. [ SIZZLING CONTINUES ] 293 00:06:46,672 --> 00:06:47,173 QUICKLY. [ SIZZLING CONTINUES ] >> GREAT. 294 00:06:47,173 --> 00:06:48,107 [ SIZZLING CONTINUES ] >> GREAT. >> WE FLIP THESE OVER. 295 00:06:48,107 --> 00:06:49,308 >> GREAT. >> WE FLIP THESE OVER. LOOK AT THIS BEAUTIFUL COLOR 296 00:06:49,308 --> 00:06:49,776 >> WE FLIP THESE OVER. LOOK AT THIS BEAUTIFUL COLOR THEY GET. 297 00:06:49,776 --> 00:06:50,643 LOOK AT THIS BEAUTIFUL COLOR THEY GET. >> OH, THAT’S NICE. 298 00:06:50,643 --> 00:06:52,945 THEY GET. >> OH, THAT’S NICE. >> THEY’RE NICELY BROWNED. 299 00:06:52,945 --> 00:06:55,114 >> OH, THAT’S NICE. >> THEY’RE NICELY BROWNED. ALL RIGHT, HERE, TAKE CHARGE. 300 00:06:55,114 --> 00:06:56,816 >> THEY’RE NICELY BROWNED. ALL RIGHT, HERE, TAKE CHARGE. [ SIZZLING CONTINUES ] 301 00:06:56,816 --> 00:06:58,384 ALL RIGHT, HERE, TAKE CHARGE. [ SIZZLING CONTINUES ] >> SMELLS AMAZING. 302 00:06:58,384 --> 00:07:00,720 [ SIZZLING CONTINUES ] >> SMELLS AMAZING. >> THEY DO SMELL GREAT. 303 00:07:00,920 --> 00:07:02,422 WHEN WE COME BACK, WE’RE GONNA 304 00:07:02,422 --> 00:07:03,856 FINISH THESE SHORT RIBS, AND 305 00:07:03,856 --> 00:07:05,425 WE’RE GONNA MAKE SAUTéED SWEET 306 00:07:05,425 --> 00:07:05,825 CORN. 307 00:07:05,825 --> 00:07:06,859 IT’S GONNA BE GOOD. 308 00:07:06,859 --> 00:07:08,528 >> CAN’T WAIT. 309 00:07:11,931 --> 00:07:13,399 >> WHEN BRENT GOT HERE TODAY, 310 00:07:13,399 --> 00:07:14,967 HE DID NOT KNOW THE FIRST THING 311 00:07:14,967 --> 00:07:16,068 ABOUT MAKING A MEAL. 312 00:07:16,068 --> 00:07:17,570 AND HERE YOU ARE NOW, HALFWAY 313 00:07:17,570 --> 00:07:19,005 THROUGH MAKING BRAISED SHORT 314 00:07:19,005 --> 00:07:19,439 RIBS. 315 00:07:19,439 --> 00:07:20,873 YOUR BUDDIES WERE TELLING ME 316 00:07:20,873 --> 00:07:22,442 THAT THEY BET YOU COULDN’T MAKE 317 00:07:22,442 --> 00:07:23,409 A DELICIOUS MEAL. 318 00:07:23,409 --> 00:07:24,410 DID YOU KNOW THIS? 319 00:07:24,410 --> 00:07:25,845 >> THAT DOESN’T SURPRISE ME. 320 00:07:25,845 --> 00:07:27,447 >> NATE IN PARTICULAR WAS GIVING 321 00:07:27,447 --> 00:07:29,015 YOU A REALLY, REALLY HARD TIME. 322 00:07:29,015 --> 00:07:29,916 WHAT’S HIS DEAL? 323 00:07:29,916 --> 00:07:31,317 >> WELL, NATE’S A FANTASTIC 324 00:07:31,317 --> 00:07:32,885 COOK AND, YOU KNOW, TAKES EVERY 325 00:07:32,885 --> 00:07:34,353 OPPORTUNITY TO TAKE A SHOT AT 326 00:07:34,353 --> 00:07:35,221 ME. 327 00:07:35,421 --> 00:07:36,856 >> HAS HE EVER MADE SHORT RIBS? 328 00:07:36,856 --> 00:07:38,291 >> HAS HE EVER MADE SHORT RIBS? >> PROBABLY NOT LIKE THIS, AND I 329 00:07:38,291 --> 00:07:39,725 >> HAS HE EVER MADE SHORT RIBS? >> PROBABLY NOT LIKE THIS, AND I CAN’T WAIT TILL HE TASTES THEM. 330 00:07:39,725 --> 00:07:41,227 >> PROBABLY NOT LIKE THIS, AND I CAN’T WAIT TILL HE TASTES THEM. >> OKAY, SO, WE DREDGED THESE IN 331 00:07:41,227 --> 00:07:42,562 CAN’T WAIT TILL HE TASTES THEM. >> OKAY, SO, WE DREDGED THESE IN FLOUR, AND THEN WE COOKED THEM 332 00:07:42,562 --> 00:07:44,263 >> OKAY, SO, WE DREDGED THESE IN FLOUR, AND THEN WE COOKED THEM IN THESE BAKING DRIPPINGS AND 333 00:07:44,263 --> 00:07:44,997 FLOUR, AND THEN WE COOKED THEM IN THESE BAKING DRIPPINGS AND OLIVE OIL. 334 00:07:44,997 --> 00:07:46,699 IN THESE BAKING DRIPPINGS AND OLIVE OIL. WE’RE GONNA TAKE THEM OUT NOW. 335 00:07:46,699 --> 00:07:47,600 OLIVE OIL. WE’RE GONNA TAKE THEM OUT NOW. >> ALL RIGHT. 336 00:07:47,600 --> 00:07:49,368 WE’RE GONNA TAKE THEM OUT NOW. >> ALL RIGHT. >> I’M TURNING THE HEAT DOWN TO 337 00:07:49,368 --> 00:07:51,070 >> ALL RIGHT. >> I’M TURNING THE HEAT DOWN TO MEDIUM, AND THEN WILL YOU GRAB 338 00:07:51,070 --> 00:07:51,971 >> I’M TURNING THE HEAT DOWN TO MEDIUM, AND THEN WILL YOU GRAB THOSE ONIONS? 339 00:07:51,971 --> 00:07:52,839 MEDIUM, AND THEN WILL YOU GRAB THOSE ONIONS? >> LIKE THIS? 340 00:07:52,839 --> 00:07:54,640 THOSE ONIONS? >> LIKE THIS? >> YEAH. GO FOR IT. GREAT. 341 00:07:54,640 --> 00:07:56,776 >> LIKE THIS? >> YEAH. GO FOR IT. GREAT. IF YOU DON’T HAVE A LARGE ONION, 342 00:07:56,776 --> 00:07:57,977 >> YEAH. GO FOR IT. GREAT. IF YOU DON’T HAVE A LARGE ONION, YOU CAN USE TWO SMALL ONES. 343 00:07:57,977 --> 00:07:59,312 IF YOU DON’T HAVE A LARGE ONION, YOU CAN USE TWO SMALL ONES. IF YOU LOVE ONIONS, THROW IN AN 344 00:07:59,312 --> 00:07:59,912 YOU CAN USE TWO SMALL ONES. IF YOU LOVE ONIONS, THROW IN AN EXTRA HALF. 345 00:07:59,912 --> 00:08:00,780 IF YOU LOVE ONIONS, THROW IN AN EXTRA HALF. IT DOESN’T MATTER. 346 00:08:00,780 --> 00:08:01,280 EXTRA HALF. IT DOESN’T MATTER. >> OKAY. 347 00:08:01,280 --> 00:08:03,249 IT DOESN’T MATTER. >> OKAY. >> ONIONS HAVE NATURAL SUGARS IN 348 00:08:03,249 --> 00:08:03,783 >> OKAY. >> ONIONS HAVE NATURAL SUGARS IN THEM. 349 00:08:03,783 --> 00:08:05,551 >> ONIONS HAVE NATURAL SUGARS IN THEM. WHEN YOU COOK THEM DOWN, ALL 350 00:08:05,551 --> 00:08:07,119 THEM. WHEN YOU COOK THEM DOWN, ALL THAT SWEETNESS COMES OUT AND 351 00:08:07,119 --> 00:08:08,187 WHEN YOU COOK THEM DOWN, ALL THAT SWEETNESS COMES OUT AND SAME WITH CARROTS. 352 00:08:08,187 --> 00:08:09,555 THAT SWEETNESS COMES OUT AND SAME WITH CARROTS. SO, WE GOT FOUR CARROTS. 353 00:08:09,555 --> 00:08:10,790 SAME WITH CARROTS. SO, WE GOT FOUR CARROTS. THEY’RE ROUGHLY CHOPPED. 354 00:08:10,790 --> 00:08:12,358 SO, WE GOT FOUR CARROTS. THEY’RE ROUGHLY CHOPPED. TAKE CHARGE, BUDDY. YOU GOT IT. 355 00:08:12,358 --> 00:08:13,059 THEY’RE ROUGHLY CHOPPED. TAKE CHARGE, BUDDY. YOU GOT IT. >> AWESOME. 356 00:08:13,059 --> 00:08:14,627 TAKE CHARGE, BUDDY. YOU GOT IT. >> AWESOME. SO, WE WANT TO COOK DOWN THESE 357 00:08:14,627 --> 00:08:16,262 >> AWESOME. SO, WE WANT TO COOK DOWN THESE ONIONS AND CARROTS, AND THAT’S 358 00:08:16,262 --> 00:08:17,830 SO, WE WANT TO COOK DOWN THESE ONIONS AND CARROTS, AND THAT’S GONNA BRING THOSE SUGARS OUT, 359 00:08:17,830 --> 00:08:18,498 ONIONS AND CARROTS, AND THAT’S GONNA BRING THOSE SUGARS OUT, ALL RIGHT? 360 00:08:18,498 --> 00:08:20,166 GONNA BRING THOSE SUGARS OUT, ALL RIGHT? SEE HOW THOSE ARE GETTING SOFTER 361 00:08:20,166 --> 00:08:20,600 ALL RIGHT? SEE HOW THOSE ARE GETTING SOFTER NOW? 362 00:08:20,600 --> 00:08:21,133 SEE HOW THOSE ARE GETTING SOFTER NOW? >> YEP. 363 00:08:21,133 --> 00:08:22,535 NOW? >> YEP. >> CAN YOU SMELL ALL THAT? 364 00:08:22,535 --> 00:08:24,003 >> YEP. >> CAN YOU SMELL ALL THAT? LOOK AT ALL THOSE DRIPPINGS. 365 00:08:24,003 --> 00:08:24,570 >> CAN YOU SMELL ALL THAT? LOOK AT ALL THOSE DRIPPINGS. AWESOME. 366 00:08:24,570 --> 00:08:26,105 LOOK AT ALL THOSE DRIPPINGS. AWESOME. WHAT I WANT TO ADD IN HERE IS 367 00:08:26,105 --> 00:08:26,506 AWESOME. WHAT I WANT TO ADD IN HERE IS GARLIC. 368 00:08:26,506 --> 00:08:27,273 WHAT I WANT TO ADD IN HERE IS GARLIC. DO YOU LIKE GARLIC? 369 00:08:27,273 --> 00:08:28,207 GARLIC. DO YOU LIKE GARLIC? >> I LOVE GARLIC, YEAH. 370 00:08:28,207 --> 00:08:28,708 DO YOU LIKE GARLIC? >> I LOVE GARLIC, YEAH. >> AWESOME. 371 00:08:28,708 --> 00:08:29,809 >> I LOVE GARLIC, YEAH. >> AWESOME. >> WE HAVE SIX GARLIC CLOVES 372 00:08:29,809 --> 00:08:30,142 >> AWESOME. >> WE HAVE SIX GARLIC CLOVES HERE. 373 00:08:30,142 --> 00:08:31,344 >> WE HAVE SIX GARLIC CLOVES HERE. AS YOU CAN SEE, I PICKED THE BIG 374 00:08:31,344 --> 00:08:32,411 HERE. AS YOU CAN SEE, I PICKED THE BIG ONES ’CAUSE I’M A BIG GARLIC 375 00:08:32,411 --> 00:08:32,745 AS YOU CAN SEE, I PICKED THE BIG ONES ’CAUSE I’M A BIG GARLIC GIRL. 376 00:08:32,745 --> 00:08:33,646 ONES ’CAUSE I’M A BIG GARLIC GIRL. >> BIGGER, THE BETTER. 377 00:08:33,646 --> 00:08:34,814 GIRL. >> BIGGER, THE BETTER. >> IT’S REALLY HEALTHY FOR YOU, 378 00:08:34,814 --> 00:08:35,114 >> BIGGER, THE BETTER. >> IT’S REALLY HEALTHY FOR YOU, TOO? 379 00:08:35,114 --> 00:08:35,848 >> IT’S REALLY HEALTHY FOR YOU, TOO? DID YOU KNOW THAT? 380 00:08:35,848 --> 00:08:36,849 TOO? DID YOU KNOW THAT? >> I’VE HEARD THAT, YEAH. 381 00:08:36,849 --> 00:08:37,950 DID YOU KNOW THAT? >> I’VE HEARD THAT, YEAH. >> WHAT WE’RE GONNA DO IS GET 382 00:08:37,950 --> 00:08:40,486 >> I’VE HEARD THAT, YEAH. >> WHAT WE’RE GONNA DO IS GET RID OF THE SKIN. 383 00:08:40,486 --> 00:08:41,654 >> WHAT WE’RE GONNA DO IS GET RID OF THE SKIN. >> VERY FAMILIAR WITH THE 384 00:08:41,654 --> 00:08:42,121 RID OF THE SKIN. >> VERY FAMILIAR WITH THE HAMMER. 385 00:08:42,121 --> 00:08:43,523 >> VERY FAMILIAR WITH THE HAMMER. >> USE TOOLS THAT MAKE YOU FEEL 386 00:08:43,523 --> 00:08:44,190 HAMMER. >> USE TOOLS THAT MAKE YOU FEEL COMFORTABLE. 387 00:08:44,190 --> 00:08:45,591 >> USE TOOLS THAT MAKE YOU FEEL COMFORTABLE. SO, WE’RE JUST GONNA GIVE THIS 388 00:08:45,591 --> 00:08:46,826 COMFORTABLE. SO, WE’RE JUST GONNA GIVE THIS GARLIC CLOVE A NICE LITTLE 389 00:08:46,826 --> 00:08:47,293 SO, WE’RE JUST GONNA GIVE THIS GARLIC CLOVE A NICE LITTLE WHACK. 390 00:08:47,293 --> 00:08:48,027 GARLIC CLOVE A NICE LITTLE WHACK. >> ALL RIGHT. 391 00:08:48,027 --> 00:08:48,928 WHACK. >> ALL RIGHT. >> YOU SEE THAT? 392 00:08:48,928 --> 00:08:49,529 >> ALL RIGHT. >> YOU SEE THAT? >> YEAH. 393 00:08:49,529 --> 00:08:50,897 >> YOU SEE THAT? >> YEAH. >> THE SKIN COMES OFF EASY. 394 00:08:50,897 --> 00:08:52,465 >> YEAH. >> THE SKIN COMES OFF EASY. OKAY, I’M GONNA HAVE YOU DO THE 395 00:08:52,465 --> 00:08:52,932 >> THE SKIN COMES OFF EASY. OKAY, I’M GONNA HAVE YOU DO THE REST. 396 00:08:52,932 --> 00:08:53,733 OKAY, I’M GONNA HAVE YOU DO THE REST. >> I’M ON IT. 397 00:08:53,733 --> 00:08:55,368 REST. >> I’M ON IT. >> ALL RIGHT, LET ME SEE YOU DO 398 00:08:55,368 --> 00:08:56,936 >> I’M ON IT. >> ALL RIGHT, LET ME SEE YOU DO IT. 399 00:08:56,936 --> 00:08:58,504 >> ALL RIGHT, LET ME SEE YOU DO IT. THAT WAS A NICE GENTLE TAP YOU 400 00:08:58,504 --> 00:08:59,071 IT. THAT WAS A NICE GENTLE TAP YOU GAVE IT. 401 00:08:59,071 --> 00:09:00,640 THAT WAS A NICE GENTLE TAP YOU GAVE IT. >> LET THE HAMMER DO THE WORK. 402 00:09:00,640 --> 00:09:02,275 GAVE IT. >> LET THE HAMMER DO THE WORK. >> "LET THE HAMMER DO THE WORK." 403 00:09:02,275 --> 00:09:02,875 >> LET THE HAMMER DO THE WORK. >> "LET THE HAMMER DO THE WORK." >> YEAH. 404 00:09:02,875 --> 00:09:04,510 >> "LET THE HAMMER DO THE WORK." >> YEAH. >> SEE, YOU CAN TEACH ME A THING 405 00:09:04,510 --> 00:09:05,044 >> YEAH. >> SEE, YOU CAN TEACH ME A THING OR TWO. 406 00:09:05,044 --> 00:09:06,612 >> SEE, YOU CAN TEACH ME A THING OR TWO. THAT’S THE THING IN COOKING -- 407 00:09:06,612 --> 00:09:08,347 OR TWO. THAT’S THE THING IN COOKING -- LIKE, FIND SOMETHING THAT YOU’RE 408 00:09:08,347 --> 00:09:09,949 THAT’S THE THING IN COOKING -- LIKE, FIND SOMETHING THAT YOU’RE COMFORTABLE WITH, THAT YOU’RE 409 00:09:09,949 --> 00:09:11,617 LIKE, FIND SOMETHING THAT YOU’RE COMFORTABLE WITH, THAT YOU’RE CONFIDENT, AND ONCE YOU CAN DO 410 00:09:11,617 --> 00:09:12,885 COMFORTABLE WITH, THAT YOU’RE CONFIDENT, AND ONCE YOU CAN DO THAT IN THE KITCHEN, YOU’LL 411 00:09:12,885 --> 00:09:14,186 CONFIDENT, AND ONCE YOU CAN DO THAT IN THE KITCHEN, YOU’LL START BEING MORE COMFORTABLE 412 00:09:14,186 --> 00:09:15,588 THAT IN THE KITCHEN, YOU’LL START BEING MORE COMFORTABLE DOING ALL THE OTHER THINGS, AS 413 00:09:15,588 --> 00:09:15,988 START BEING MORE COMFORTABLE DOING ALL THE OTHER THINGS, AS WELL. 414 00:09:15,988 --> 00:09:17,356 DOING ALL THE OTHER THINGS, AS WELL. BECAUSE WE ALREADY WHACKED IT, 415 00:09:17,356 --> 00:09:18,791 WELL. BECAUSE WE ALREADY WHACKED IT, IT’S ALREADY KIND OF IN PIECES. 416 00:09:18,791 --> 00:09:20,126 BECAUSE WE ALREADY WHACKED IT, IT’S ALREADY KIND OF IN PIECES. NOW WE JUST NEED TO GIVE IT A 417 00:09:20,126 --> 00:09:21,060 IT’S ALREADY KIND OF IN PIECES. NOW WE JUST NEED TO GIVE IT A QUICK, ROUGH CHOP. 418 00:09:21,060 --> 00:09:21,561 NOW WE JUST NEED TO GIVE IT A QUICK, ROUGH CHOP. >> OKAY. 419 00:09:21,561 --> 00:09:23,029 QUICK, ROUGH CHOP. >> OKAY. >> YOU WANT A GOOD GRIP ON YOUR 420 00:09:23,029 --> 00:09:23,863 >> OKAY. >> YOU WANT A GOOD GRIP ON YOUR KNIFE, OKAY? 421 00:09:23,863 --> 00:09:25,598 >> YOU WANT A GOOD GRIP ON YOUR KNIFE, OKAY? YOU WANT TO KIND OF HOLD THIS 422 00:09:25,598 --> 00:09:27,533 KNIFE, OKAY? YOU WANT TO KIND OF HOLD THIS DOWN, FLAT HAND, AND THEN YOU’RE 423 00:09:27,533 --> 00:09:28,935 YOU WANT TO KIND OF HOLD THIS DOWN, FLAT HAND, AND THEN YOU’RE JUST MOVING THIS HAND. 424 00:09:28,935 --> 00:09:29,435 DOWN, FLAT HAND, AND THEN YOU’RE JUST MOVING THIS HAND. SEE THAT? 425 00:09:29,435 --> 00:09:30,536 JUST MOVING THIS HAND. SEE THAT? >> YOU MAKE IT LOOK EASY. 426 00:09:30,536 --> 00:09:31,237 SEE THAT? >> YOU MAKE IT LOOK EASY. >> IT IS EASY. 427 00:09:31,237 --> 00:09:31,837 >> YOU MAKE IT LOOK EASY. >> IT IS EASY. >> MY TURN? 428 00:09:31,837 --> 00:09:32,738 >> IT IS EASY. >> MY TURN? >> I BELIEVE IN YOU. 429 00:09:32,738 --> 00:09:36,142 >> MY TURN? >> I BELIEVE IN YOU. LET’S DO IT. 430 00:09:36,142 --> 00:09:37,176 >> I BELIEVE IN YOU. LET’S DO IT. YOU ARE A QUICK STUDY. 431 00:09:37,176 --> 00:09:38,344 LET’S DO IT. YOU ARE A QUICK STUDY. >> I LEARN FROM THE BEST. 432 00:09:38,344 --> 00:09:39,011 YOU ARE A QUICK STUDY. >> I LEARN FROM THE BEST. >> THANK YOU. 433 00:09:39,011 --> 00:09:40,246 >> I LEARN FROM THE BEST. >> THANK YOU. >> HOW MUCH DO I CHOP HERE? 434 00:09:40,246 --> 00:09:41,013 >> THANK YOU. >> HOW MUCH DO I CHOP HERE? >> THAT’S GOOD. 435 00:09:41,013 --> 00:09:41,781 >> HOW MUCH DO I CHOP HERE? >> THAT’S GOOD. >> THAT’S GOOD? 436 00:09:41,781 --> 00:09:44,250 >> THAT’S GOOD. >> THAT’S GOOD? >> YEAH. 437 00:09:44,250 --> 00:09:45,117 >> THAT’S GOOD? >> YEAH. I SEE THE CONFIDENCE. 438 00:09:45,117 --> 00:09:46,252 >> YEAH. I SEE THE CONFIDENCE. I’M SEEING A DIFFERENT BRENT. 439 00:09:46,252 --> 00:09:47,453 I SEE THE CONFIDENCE. I’M SEEING A DIFFERENT BRENT. >> YEAH, WELL, YOU KNOW, YOU’RE 440 00:09:47,453 --> 00:09:48,187 I’M SEEING A DIFFERENT BRENT. >> YEAH, WELL, YOU KNOW, YOU’RE TEACHING ME WELL. 441 00:09:48,187 --> 00:09:48,921 >> YEAH, WELL, YOU KNOW, YOU’RE TEACHING ME WELL. >> THIS IS GREAT. 442 00:09:48,921 --> 00:09:50,089 TEACHING ME WELL. >> THIS IS GREAT. >> I DIDN’T KNOW I KNEW HOW TO 443 00:09:50,089 --> 00:09:51,090 >> THIS IS GREAT. >> I DIDN’T KNOW I KNEW HOW TO DO SO MUCH ALREADY IN THE 444 00:09:51,090 --> 00:09:51,557 >> I DIDN’T KNOW I KNEW HOW TO DO SO MUCH ALREADY IN THE KITCHEN. 445 00:09:51,557 --> 00:09:52,758 DO SO MUCH ALREADY IN THE KITCHEN. I DON’T KNOW WHY I WAS SO AFRAID 446 00:09:52,758 --> 00:09:53,159 KITCHEN. I DON’T KNOW WHY I WAS SO AFRAID BEFORE. 447 00:09:53,159 --> 00:09:55,261 I DON’T KNOW WHY I WAS SO AFRAID BEFORE. I MEAN, IT DOESN’T MAKE SENSE. 448 00:09:55,261 --> 00:09:57,396 BEFORE. I MEAN, IT DOESN’T MAKE SENSE. >> WE’RE GONNA DO 2 CUPS OF RED 449 00:09:57,396 --> 00:09:59,532 I MEAN, IT DOESN’T MAKE SENSE. >> WE’RE GONNA DO 2 CUPS OF RED WINE INTO THIS, SO ABOUT HALF A 450 00:09:59,532 --> 00:10:02,635 >> WE’RE GONNA DO 2 CUPS OF RED WINE INTO THIS, SO ABOUT HALF A BOTTLE. 451 00:10:02,635 --> 00:10:03,669 WINE INTO THIS, SO ABOUT HALF A BOTTLE. OH, WE GOT TO KEEP GOING. 452 00:10:03,669 --> 00:10:05,705 BOTTLE. OH, WE GOT TO KEEP GOING. THAT’S ABOUT A CUP. 453 00:10:05,705 --> 00:10:07,206 OH, WE GOT TO KEEP GOING. THAT’S ABOUT A CUP. IF YOU PUT EXTRA IN, IT’S NOT 454 00:10:07,206 --> 00:10:07,873 THAT’S ABOUT A CUP. IF YOU PUT EXTRA IN, IT’S NOT GONNA HURT. 455 00:10:07,873 --> 00:10:09,275 IF YOU PUT EXTRA IN, IT’S NOT GONNA HURT. AND HERE’S THE THING -- YOU 456 00:10:09,275 --> 00:10:10,776 GONNA HURT. AND HERE’S THE THING -- YOU DON’T WANT TO USE CHEAP WINE, 457 00:10:10,776 --> 00:10:12,244 AND HERE’S THE THING -- YOU DON’T WANT TO USE CHEAP WINE, BUT THEY SELL COOKING WINE AT 458 00:10:12,244 --> 00:10:13,145 DON’T WANT TO USE CHEAP WINE, BUT THEY SELL COOKING WINE AT GROCERY STORES. 459 00:10:13,145 --> 00:10:14,614 BUT THEY SELL COOKING WINE AT GROCERY STORES. YOU WANT TO AVOID THAT AT ALL 460 00:10:14,614 --> 00:10:15,081 GROCERY STORES. YOU WANT TO AVOID THAT AT ALL COSTS. 461 00:10:15,081 --> 00:10:15,982 YOU WANT TO AVOID THAT AT ALL COSTS. >> WHY IS THAT? 462 00:10:15,982 --> 00:10:16,782 COSTS. >> WHY IS THAT? >> IT’S SALTY. 463 00:10:16,782 --> 00:10:18,417 >> WHY IS THAT? >> IT’S SALTY. IT’S, LIKE -- IT’S NOT SOMETHING 464 00:10:18,417 --> 00:10:19,552 >> IT’S SALTY. IT’S, LIKE -- IT’S NOT SOMETHING YOU WOULD EVER DRINK. 465 00:10:19,552 --> 00:10:20,920 IT’S, LIKE -- IT’S NOT SOMETHING YOU WOULD EVER DRINK. AND HERE’S MY THEORY -- IF 466 00:10:20,920 --> 00:10:22,421 YOU WOULD EVER DRINK. AND HERE’S MY THEORY -- IF YOU’RE NOT GONNA DRINK IT, WHY 467 00:10:22,421 --> 00:10:23,656 AND HERE’S MY THEORY -- IF YOU’RE NOT GONNA DRINK IT, WHY WOULD YOU COOK WITH IT? 468 00:10:23,656 --> 00:10:24,490 YOU’RE NOT GONNA DRINK IT, WHY WOULD YOU COOK WITH IT? >> ALL RIGHT. 469 00:10:24,490 --> 00:10:26,092 WOULD YOU COOK WITH IT? >> ALL RIGHT. >> ALL RIGHT, SO, DO YOU KNOW 470 00:10:26,092 --> 00:10:27,159 >> ALL RIGHT. >> ALL RIGHT, SO, DO YOU KNOW WHAT DEGLAZING IS? 471 00:10:27,159 --> 00:10:28,294 >> ALL RIGHT, SO, DO YOU KNOW WHAT DEGLAZING IS? >> I HAVE NO IDEA. 472 00:10:28,294 --> 00:10:29,929 WHAT DEGLAZING IS? >> I HAVE NO IDEA. >> SEE HOW I’M KIND OF SCRAPING 473 00:10:29,929 --> 00:10:30,696 >> I HAVE NO IDEA. >> SEE HOW I’M KIND OF SCRAPING THE BOTTOM? 474 00:10:30,696 --> 00:10:32,965 >> SEE HOW I’M KIND OF SCRAPING THE BOTTOM? FEEL THOSE BITS AND JUST KIND OF 475 00:10:32,965 --> 00:10:34,500 THE BOTTOM? FEEL THOSE BITS AND JUST KIND OF SCRAPE THEM UP INTO THE SAUCE. 476 00:10:34,500 --> 00:10:35,868 FEEL THOSE BITS AND JUST KIND OF SCRAPE THEM UP INTO THE SAUCE. THAT’S WHAT DEGLAZING IS -- 477 00:10:35,868 --> 00:10:37,269 SCRAPE THEM UP INTO THE SAUCE. THAT’S WHAT DEGLAZING IS -- PICKING UP ALL THOSE LITTLE 478 00:10:37,269 --> 00:10:37,770 THAT’S WHAT DEGLAZING IS -- PICKING UP ALL THOSE LITTLE PIECES. 479 00:10:37,770 --> 00:10:39,205 PICKING UP ALL THOSE LITTLE PIECES. SEE HOW THAT’S STARTING TO BOIL 480 00:10:39,205 --> 00:10:39,572 PIECES. SEE HOW THAT’S STARTING TO BOIL NOW? 481 00:10:39,572 --> 00:10:40,172 SEE HOW THAT’S STARTING TO BOIL NOW? >> MM-HMM. 482 00:10:40,172 --> 00:10:41,607 NOW? >> MM-HMM. >> OKAY, NOW IT’S TIME FOR OUR 483 00:10:41,607 --> 00:10:42,041 >> MM-HMM. >> OKAY, NOW IT’S TIME FOR OUR BROTH. 484 00:10:42,041 --> 00:10:43,342 >> OKAY, NOW IT’S TIME FOR OUR BROTH. SO, WE’RE USING BEEF BROTH. 485 00:10:43,342 --> 00:10:44,543 BROTH. SO, WE’RE USING BEEF BROTH. I HAVE 2 CUPS OVER THERE. 486 00:10:44,543 --> 00:10:45,911 SO, WE’RE USING BEEF BROTH. I HAVE 2 CUPS OVER THERE. WILL YOU PLEASE GRAB THAT FOR 487 00:10:45,911 --> 00:10:46,245 I HAVE 2 CUPS OVER THERE. WILL YOU PLEASE GRAB THAT FOR ME? 488 00:10:46,245 --> 00:10:47,013 WILL YOU PLEASE GRAB THAT FOR ME? >> SURE THING. 489 00:10:47,013 --> 00:10:50,716 ME? >> SURE THING. >> AWESOME. 490 00:10:50,716 --> 00:10:52,351 >> SURE THING. >> AWESOME. NOW, WE’RE GONNA ADD 1/2 491 00:10:52,351 --> 00:10:55,287 >> AWESOME. NOW, WE’RE GONNA ADD 1/2 TEASPOON OF SALT IN THERE. 492 00:10:55,287 --> 00:10:56,422 NOW, WE’RE GONNA ADD 1/2 TEASPOON OF SALT IN THERE. GIVE IT SOME PEPPER. 493 00:10:56,422 --> 00:10:57,890 TEASPOON OF SALT IN THERE. GIVE IT SOME PEPPER. WE WANT ABOUT 1/4 TEASPOON. 494 00:10:57,890 --> 00:10:59,225 GIVE IT SOME PEPPER. WE WANT ABOUT 1/4 TEASPOON. >> DO I JUST EYEBALL IT? 495 00:10:59,225 --> 00:11:01,560 WE WANT ABOUT 1/4 TEASPOON. >> DO I JUST EYEBALL IT? >> GO FOR IT. 496 00:11:01,560 --> 00:11:01,961 >> DO I JUST EYEBALL IT? >> GO FOR IT. NICE. 497 00:11:01,961 --> 00:11:03,462 >> GO FOR IT. NICE. >> IS THAT ABOUT 1/4 TEASPOON? 498 00:11:03,462 --> 00:11:04,296 NICE. >> IS THAT ABOUT 1/4 TEASPOON? >> THAT’S GOOD. 499 00:11:04,296 --> 00:11:05,698 >> IS THAT ABOUT 1/4 TEASPOON? >> THAT’S GOOD. NOW, THIS RIGHT HERE WOULD BE 500 00:11:05,698 --> 00:11:07,299 >> THAT’S GOOD. NOW, THIS RIGHT HERE WOULD BE GREAT AS IT IS, AND THIS IS KIND 501 00:11:07,299 --> 00:11:08,868 NOW, THIS RIGHT HERE WOULD BE GREAT AS IT IS, AND THIS IS KIND OF MORE OF A TRADITIONAL BRAISED 502 00:11:08,868 --> 00:11:10,436 GREAT AS IT IS, AND THIS IS KIND OF MORE OF A TRADITIONAL BRAISED SHORT-RIBS RECIPE, BUT I’M GONNA 503 00:11:10,436 --> 00:11:11,871 OF MORE OF A TRADITIONAL BRAISED SHORT-RIBS RECIPE, BUT I’M GONNA TAKE IT TO A WHOLE NEW LEVEL. 504 00:11:11,871 --> 00:11:13,472 SHORT-RIBS RECIPE, BUT I’M GONNA TAKE IT TO A WHOLE NEW LEVEL. >> I’M READY. LET’S DO IT. 505 00:11:13,472 --> 00:11:15,341 TAKE IT TO A WHOLE NEW LEVEL. >> I’M READY. LET’S DO IT. >> OKAY, MY "SECRET INGREDIENT" 506 00:11:15,341 --> 00:11:16,976 >> I’M READY. LET’S DO IT. >> OKAY, MY "SECRET INGREDIENT" IS SOY SAUCE, OKAY? 507 00:11:16,976 --> 00:11:19,612 >> OKAY, MY "SECRET INGREDIENT" IS SOY SAUCE, OKAY? THERE’S 1/3 CUP OF SOY SAUCE. 508 00:11:19,612 --> 00:11:22,281 IS SOY SAUCE, OKAY? THERE’S 1/3 CUP OF SOY SAUCE. ADD THAT IN HERE. 509 00:11:22,281 --> 00:11:23,649 THERE’S 1/3 CUP OF SOY SAUCE. ADD THAT IN HERE. IT’S NOT GONNA TASTE LIKE AN 510 00:11:23,649 --> 00:11:24,950 ADD THAT IN HERE. IT’S NOT GONNA TASTE LIKE AN ASIAN DISH, BUT WE’RE JUST 511 00:11:24,950 --> 00:11:26,352 IT’S NOT GONNA TASTE LIKE AN ASIAN DISH, BUT WE’RE JUST ADDING ENOUGH TO GIVE IT THAT 512 00:11:26,352 --> 00:11:27,086 ASIAN DISH, BUT WE’RE JUST ADDING ENOUGH TO GIVE IT THAT EXTRA FLAVOR. 513 00:11:27,086 --> 00:11:28,387 ADDING ENOUGH TO GIVE IT THAT EXTRA FLAVOR. IT’S GONNA MAKE IT TASTE A 514 00:11:28,387 --> 00:11:29,922 EXTRA FLAVOR. IT’S GONNA MAKE IT TASTE A LITTLE RICHER AND ALMOST KIND OF 515 00:11:29,922 --> 00:11:30,690 IT’S GONNA MAKE IT TASTE A LITTLE RICHER AND ALMOST KIND OF CARAMEL-Y. 516 00:11:30,690 --> 00:11:32,324 LITTLE RICHER AND ALMOST KIND OF CARAMEL-Y. OKAY, AND WE JUST MADE OUR 517 00:11:32,324 --> 00:11:32,892 CARAMEL-Y. OKAY, AND WE JUST MADE OUR SAUCE. 518 00:11:32,892 --> 00:11:34,827 OKAY, AND WE JUST MADE OUR SAUCE. SO, THE LAST STEP NOW IS JUST TO 519 00:11:34,827 --> 00:11:36,629 SAUCE. SO, THE LAST STEP NOW IS JUST TO ADD THOSE SHORT RIBS BACK IN. 520 00:11:36,629 --> 00:11:38,364 SO, THE LAST STEP NOW IS JUST TO ADD THOSE SHORT RIBS BACK IN. HERE, I’LL HOLD THE PLATE FOR 521 00:11:38,364 --> 00:11:38,931 ADD THOSE SHORT RIBS BACK IN. HERE, I’LL HOLD THE PLATE FOR YOU. 522 00:11:38,931 --> 00:11:40,032 HERE, I’LL HOLD THE PLATE FOR YOU. >> ANYWHERE? 523 00:11:40,032 --> 00:11:41,133 YOU. >> ANYWHERE? >> ANYWHERE. 524 00:11:41,133 --> 00:11:42,535 >> ANYWHERE? >> ANYWHERE. WE’RE GONNA GET THEM ALL IN. 525 00:11:42,535 --> 00:11:44,136 >> ANYWHERE. WE’RE GONNA GET THEM ALL IN. >> SO, AFTER WE PUT THEM IN, HOW 526 00:11:44,136 --> 00:11:45,438 WE’RE GONNA GET THEM ALL IN. >> SO, AFTER WE PUT THEM IN, HOW LONG DO WE COOK THEM FOR? 527 00:11:45,438 --> 00:11:46,939 >> SO, AFTER WE PUT THEM IN, HOW LONG DO WE COOK THEM FOR? >> OKAY, THE MINIMUM, MINIMUM, 528 00:11:46,939 --> 00:11:48,307 LONG DO WE COOK THEM FOR? >> OKAY, THE MINIMUM, MINIMUM, MINIMUM IF I’M BEING REALLY 529 00:11:48,307 --> 00:11:49,809 >> OKAY, THE MINIMUM, MINIMUM, MINIMUM IF I’M BEING REALLY CONSERVATIVE IS TWO HOURS, BUT 530 00:11:49,809 --> 00:11:51,310 MINIMUM IF I’M BEING REALLY CONSERVATIVE IS TWO HOURS, BUT THE LONGER, THE BETTER BECAUSE 531 00:11:51,310 --> 00:11:52,812 CONSERVATIVE IS TWO HOURS, BUT THE LONGER, THE BETTER BECAUSE THE LONGER YOU COOK THEM, THAT 532 00:11:52,812 --> 00:11:54,346 THE LONGER, THE BETTER BECAUSE THE LONGER YOU COOK THEM, THAT MEAT IS GONNA START TO FALL OFF 533 00:11:54,346 --> 00:11:54,947 THE LONGER YOU COOK THEM, THAT MEAT IS GONNA START TO FALL OFF THE BONE. 534 00:11:54,947 --> 00:11:56,348 MEAT IS GONNA START TO FALL OFF THE BONE. IT’S GONNA GET SO TENDER AND 535 00:11:56,348 --> 00:11:56,849 THE BONE. IT’S GONNA GET SO TENDER AND JUICY. 536 00:11:56,849 --> 00:11:57,516 IT’S GONNA GET SO TENDER AND JUICY. >> PERFECT. 537 00:11:57,516 --> 00:11:59,118 JUICY. >> PERFECT. >> SO, WATCH YOUR FOOTBALL GAME, 538 00:11:59,118 --> 00:12:00,386 >> PERFECT. >> SO, WATCH YOUR FOOTBALL GAME, HAVE YOUR BAND REHEARSAL, 539 00:12:00,386 --> 00:12:01,854 >> SO, WATCH YOUR FOOTBALL GAME, HAVE YOUR BAND REHEARSAL, WHATEVER, COME BACK, DINNER’S 540 00:12:01,854 --> 00:12:02,288 HAVE YOUR BAND REHEARSAL, WHATEVER, COME BACK, DINNER’S DONE. 541 00:12:02,288 --> 00:12:03,923 WHATEVER, COME BACK, DINNER’S DONE. ALL RIGHT, SO, WE’RE JUST GONNA 542 00:12:03,923 --> 00:12:05,324 DONE. ALL RIGHT, SO, WE’RE JUST GONNA LET THESE SLOWLY BRAISE. 543 00:12:05,324 --> 00:12:06,926 ALL RIGHT, SO, WE’RE JUST GONNA LET THESE SLOWLY BRAISE. >> I THOUGHT IT WAS GONNA BE 544 00:12:06,926 --> 00:12:08,494 LET THESE SLOWLY BRAISE. >> I THOUGHT IT WAS GONNA BE COMPLICATED, BUT MAKING THE 545 00:12:08,494 --> 00:12:10,229 >> I THOUGHT IT WAS GONNA BE COMPLICATED, BUT MAKING THE BRAISED SHORT RIBS WAS SO EASY. 546 00:12:10,229 --> 00:12:11,831 COMPLICATED, BUT MAKING THE BRAISED SHORT RIBS WAS SO EASY. I JUST CAN’T WAIT TO GET HOME 547 00:12:11,831 --> 00:12:13,365 BRAISED SHORT RIBS WAS SO EASY. I JUST CAN’T WAIT TO GET HOME AND TRY IT IN MY OWN KITCHEN. 548 00:12:13,566 --> 00:12:14,934 >> WHEN WE COME BACK, WE ARE 549 00:12:14,934 --> 00:12:16,168 GOING TO MAKE THE PERFECT 550 00:12:16,168 --> 00:12:19,038 COMPANION TO ANY MEAL, SAUTéED 551 00:12:19,038 --> 00:12:20,372 SWEET CORN. 552 00:12:20,372 --> 00:12:22,942 ALL RIGHT, SMELL THIS. AMAZING. 553 00:12:25,945 --> 00:12:27,246 >> ALL RIGHT, WHEN BRENT SHOWED 554 00:12:27,246 --> 00:12:28,614 UP AT MY KITCHEN TODAY, HE WAS A 555 00:12:28,614 --> 00:12:31,450 COMPLETE DISASTER, AND NOW YOU 556 00:12:31,450 --> 00:12:34,253 ARE BRAISING SHORT RIBS. 557 00:12:34,253 --> 00:12:35,054 SO IMPRESSED WITH YOU. 558 00:12:35,054 --> 00:12:35,621 >> I’M EXCITED. 559 00:12:35,621 --> 00:12:36,522 >> AND YOU’RE STANDING UP 560 00:12:36,522 --> 00:12:36,989 STRAIGHTER. 561 00:12:36,989 --> 00:12:37,690 YOU LOOK CONFIDENT. 562 00:12:37,690 --> 00:12:38,591 >> MY FRIENDS ARE GONNA BE 563 00:12:38,591 --> 00:12:39,024 IMPRESSED. 564 00:12:39,024 --> 00:12:40,826 THIS IS UNCHARTED TERRITORY. 565 00:12:41,026 --> 00:12:42,762 >> BRENT IS A REALLY SOCIAL, 566 00:12:42,762 --> 00:12:44,330 >> BRENT IS A REALLY SOCIAL, OUTGOING GUY WHO LOVES TO 567 00:12:44,330 --> 00:12:45,598 >> BRENT IS A REALLY SOCIAL, OUTGOING GUY WHO LOVES TO ENTERTAIN, BUT HE’S INSECURE 568 00:12:45,598 --> 00:12:47,066 OUTGOING GUY WHO LOVES TO ENTERTAIN, BUT HE’S INSECURE ABOUT HIS COOKING SKILLS BECAUSE 569 00:12:47,066 --> 00:12:48,400 ENTERTAIN, BUT HE’S INSECURE ABOUT HIS COOKING SKILLS BECAUSE HE’S HAD SOME DISASTERS IN THE 570 00:12:48,400 --> 00:12:48,801 ABOUT HIS COOKING SKILLS BECAUSE HE’S HAD SOME DISASTERS IN THE PAST. 571 00:12:48,801 --> 00:12:50,136 HE’S HAD SOME DISASTERS IN THE PAST. >> I’VE HAD SO MANY THINGS GO 572 00:12:50,136 --> 00:12:50,536 PAST. >> I’VE HAD SO MANY THINGS GO WRONG. 573 00:12:50,536 --> 00:12:51,904 >> I’VE HAD SO MANY THINGS GO WRONG. I’VE BEEN EMBARRASSED ON FIRST 574 00:12:51,904 --> 00:12:53,205 WRONG. I’VE BEEN EMBARRASSED ON FIRST DATES AND TRYING TO COOK FOR 575 00:12:53,205 --> 00:12:53,706 I’VE BEEN EMBARRASSED ON FIRST DATES AND TRYING TO COOK FOR FRIENDS. 576 00:12:53,706 --> 00:12:55,141 DATES AND TRYING TO COOK FOR FRIENDS. I HAVE PEOPLE OVER ALL THE TIME. 577 00:12:55,141 --> 00:12:56,542 FRIENDS. I HAVE PEOPLE OVER ALL THE TIME. I WANT TO BE ABLE TO GET IN THE 578 00:12:56,542 --> 00:12:57,676 I HAVE PEOPLE OVER ALL THE TIME. I WANT TO BE ABLE TO GET IN THE KITCHEN AND DO MY THING. 579 00:12:57,676 --> 00:12:58,878 I WANT TO BE ABLE TO GET IN THE KITCHEN AND DO MY THING. I HAVE THIS GREAT KITCHEN. 580 00:12:58,878 --> 00:13:00,112 KITCHEN AND DO MY THING. I HAVE THIS GREAT KITCHEN. I DON’T KNOW HOW TO USE IT. 581 00:13:00,112 --> 00:13:01,514 I HAVE THIS GREAT KITCHEN. I DON’T KNOW HOW TO USE IT. >> I HEARD YOU ALMOST BURNT THE 582 00:13:01,514 --> 00:13:02,148 I DON’T KNOW HOW TO USE IT. >> I HEARD YOU ALMOST BURNT THE HOUSE DOWN. 583 00:13:02,148 --> 00:13:03,415 >> I HEARD YOU ALMOST BURNT THE HOUSE DOWN. >> WELL, I WAS DEEP-FRYING A 584 00:13:03,415 --> 00:13:04,850 HOUSE DOWN. >> WELL, I WAS DEEP-FRYING A TURKEY, AND I HAD NO IDEA WHAT I 585 00:13:04,850 --> 00:13:06,185 >> WELL, I WAS DEEP-FRYING A TURKEY, AND I HAD NO IDEA WHAT I WAS DOING, SO, YEAH, IT GOT A 586 00:13:06,185 --> 00:13:07,119 TURKEY, AND I HAD NO IDEA WHAT I WAS DOING, SO, YEAH, IT GOT A LITTLE OUT OF HAND. 587 00:13:07,119 --> 00:13:08,287 WAS DOING, SO, YEAH, IT GOT A LITTLE OUT OF HAND. >> ARE YOU IMPRESSED THAT 588 00:13:08,287 --> 00:13:09,188 LITTLE OUT OF HAND. >> ARE YOU IMPRESSED THAT THERE’S BEEN NO FIRE. 589 00:13:09,188 --> 00:13:09,955 >> ARE YOU IMPRESSED THAT THERE’S BEEN NO FIRE. >> WELL, I MEAN... 590 00:13:09,955 --> 00:13:10,956 THERE’S BEEN NO FIRE. >> WELL, I MEAN... >> NOTHING’S BURNT DOWN? 591 00:13:10,956 --> 00:13:12,124 >> WELL, I MEAN... >> NOTHING’S BURNT DOWN? >> ...WITH YOUR GUIDANCE, YOU 592 00:13:12,124 --> 00:13:13,325 >> NOTHING’S BURNT DOWN? >> ...WITH YOUR GUIDANCE, YOU KNOW, THAT’S WHAT GOT ME HERE. 593 00:13:13,325 --> 00:13:14,560 >> ...WITH YOUR GUIDANCE, YOU KNOW, THAT’S WHAT GOT ME HERE. >> BUT DON’T YOU THINK YOU CAN 594 00:13:14,560 --> 00:13:15,261 KNOW, THAT’S WHAT GOT ME HERE. >> BUT DON’T YOU THINK YOU CAN DO THIS AT HOME? 595 00:13:15,261 --> 00:13:16,529 >> BUT DON’T YOU THINK YOU CAN DO THIS AT HOME? >> I FEEL SUPER CONFIDENT RIGHT 596 00:13:16,529 --> 00:13:16,796 DO THIS AT HOME? >> I FEEL SUPER CONFIDENT RIGHT NOW. 597 00:13:16,796 --> 00:13:17,329 >> I FEEL SUPER CONFIDENT RIGHT NOW. >> REALLY? 598 00:13:17,329 --> 00:13:18,197 NOW. >> REALLY? >> YEAH, I DO, I DO. 599 00:13:18,197 --> 00:13:19,632 >> REALLY? >> YEAH, I DO, I DO. I’M GONNA GO HOME AND MAKE IT 600 00:13:19,632 --> 00:13:20,933 >> YEAH, I DO, I DO. I’M GONNA GO HOME AND MAKE IT PROBABLY FOR DATE NIGHT ON 601 00:13:20,933 --> 00:13:21,700 I’M GONNA GO HOME AND MAKE IT PROBABLY FOR DATE NIGHT ON FRIDAY NIGHT. 602 00:13:21,700 --> 00:13:22,368 PROBABLY FOR DATE NIGHT ON FRIDAY NIGHT. >> AWESOME. 603 00:13:22,368 --> 00:13:24,069 FRIDAY NIGHT. >> AWESOME. IT’S TIME FOR OUR SAUTéED SWEET 604 00:13:24,069 --> 00:13:24,570 >> AWESOME. IT’S TIME FOR OUR SAUTéED SWEET CORN. 605 00:13:24,570 --> 00:13:25,271 IT’S TIME FOR OUR SAUTéED SWEET CORN. YOU READY? 606 00:13:25,271 --> 00:13:26,138 CORN. YOU READY? >> I’M READY? 607 00:13:26,138 --> 00:13:27,673 YOU READY? >> I’M READY? >> ALL RIGHT, THIS IS EASY. 608 00:13:27,673 --> 00:13:28,607 >> I’M READY? >> ALL RIGHT, THIS IS EASY. >> EVEN BETTER. 609 00:13:28,607 --> 00:13:29,375 >> ALL RIGHT, THIS IS EASY. >> EVEN BETTER. >> SO FAST. 610 00:13:29,375 --> 00:13:30,009 >> EVEN BETTER. >> SO FAST. >> OKAY. 611 00:13:30,009 --> 00:13:31,610 >> SO FAST. >> OKAY. >> SO, I’M GONNA TURN THIS ON 612 00:13:31,610 --> 00:13:33,145 >> OKAY. >> SO, I’M GONNA TURN THIS ON TO MEDIUM-HIGH AND LET THAT 613 00:13:33,145 --> 00:13:33,612 >> SO, I’M GONNA TURN THIS ON TO MEDIUM-HIGH AND LET THAT HEAT. 614 00:13:33,612 --> 00:13:35,147 TO MEDIUM-HIGH AND LET THAT HEAT. AND THE REASON THIS IS SUCH A 615 00:13:35,147 --> 00:13:36,782 HEAT. AND THE REASON THIS IS SUCH A GREAT SIDE DISH IS, WE’RE USING 616 00:13:36,782 --> 00:13:37,583 AND THE REASON THIS IS SUCH A GREAT SIDE DISH IS, WE’RE USING FROZEN CORN. 617 00:13:37,583 --> 00:13:39,018 GREAT SIDE DISH IS, WE’RE USING FROZEN CORN. SO YOU CAN COOK IT ALL YEAR 618 00:13:39,018 --> 00:13:39,518 FROZEN CORN. SO YOU CAN COOK IT ALL YEAR ROUND. 619 00:13:39,518 --> 00:13:41,053 SO YOU CAN COOK IT ALL YEAR ROUND. >> SO, I JUST THROW THEM IN? 620 00:13:41,053 --> 00:13:42,054 ROUND. >> SO, I JUST THROW THEM IN? >> WELL, NOT YET. 621 00:13:42,054 --> 00:13:43,189 >> SO, I JUST THROW THEM IN? >> WELL, NOT YET. BUT HERE’S THE DEAL. 622 00:13:43,189 --> 00:13:44,824 >> WELL, NOT YET. BUT HERE’S THE DEAL. WE’RE GONNA START OFF WITH SOME 623 00:13:44,824 --> 00:13:48,661 BUT HERE’S THE DEAL. WE’RE GONNA START OFF WITH SOME OLIVE OIL RIGHT THERE. 624 00:13:48,661 --> 00:13:49,795 WE’RE GONNA START OFF WITH SOME OLIVE OIL RIGHT THERE. ABOUT 2 TABLESPOONS. 625 00:13:49,795 --> 00:13:51,197 OLIVE OIL RIGHT THERE. ABOUT 2 TABLESPOONS. >> YOU EYEBALLING IT OR -- 626 00:13:51,197 --> 00:13:53,732 ABOUT 2 TABLESPOONS. >> YOU EYEBALLING IT OR -- >> YOU EYEBALL IT. 627 00:13:53,732 --> 00:13:54,767 >> YOU EYEBALLING IT OR -- >> YOU EYEBALL IT. GIVE IT ONE MORE. 628 00:13:54,767 --> 00:13:57,236 >> YOU EYEBALL IT. GIVE IT ONE MORE. THAT’S ABOUT A TABLESPOON. 629 00:13:57,236 --> 00:13:57,603 GIVE IT ONE MORE. THAT’S ABOUT A TABLESPOON. NICE. 630 00:13:57,603 --> 00:13:58,704 THAT’S ABOUT A TABLESPOON. NICE. NOW WE’RE GONNA ADD SOME 631 00:13:58,704 --> 00:13:59,205 NICE. NOW WE’RE GONNA ADD SOME SHALLOTS. 632 00:13:59,205 --> 00:14:00,506 NOW WE’RE GONNA ADD SOME SHALLOTS. DO YOU KNOW WHAT SHALLOTS ARE? 633 00:14:00,506 --> 00:14:01,073 SHALLOTS. DO YOU KNOW WHAT SHALLOTS ARE? >> ONIONS? 634 00:14:01,073 --> 00:14:01,674 DO YOU KNOW WHAT SHALLOTS ARE? >> ONIONS? >> EXACTLY. 635 00:14:01,674 --> 00:14:03,008 >> ONIONS? >> EXACTLY. THEY COME FROM AN ONION FAMILY. 636 00:14:03,008 --> 00:14:04,476 >> EXACTLY. THEY COME FROM AN ONION FAMILY. THEY ALMOST LOOK LIKE BIGGER, 637 00:14:04,476 --> 00:14:05,511 THEY COME FROM AN ONION FAMILY. THEY ALMOST LOOK LIKE BIGGER, PINK GARLIC CLOVES. 638 00:14:05,511 --> 00:14:06,312 THEY ALMOST LOOK LIKE BIGGER, PINK GARLIC CLOVES. >> YEAH, YEAH. 639 00:14:06,312 --> 00:14:07,646 PINK GARLIC CLOVES. >> YEAH, YEAH. >> SO, WE HAVE THEM THINLY 640 00:14:07,646 --> 00:14:09,148 >> YEAH, YEAH. >> SO, WE HAVE THEM THINLY SLICED HERE, AND THIS IS ABOUT 641 00:14:09,148 --> 00:14:09,582 >> SO, WE HAVE THEM THINLY SLICED HERE, AND THIS IS ABOUT FOUR. 642 00:14:09,582 --> 00:14:11,417 SLICED HERE, AND THIS IS ABOUT FOUR. AND THEY ARE NICE AND MILD AND A 643 00:14:11,417 --> 00:14:13,018 FOUR. AND THEY ARE NICE AND MILD AND A LITTLE SWEETER THAN REGULAR 644 00:14:13,018 --> 00:14:14,220 AND THEY ARE NICE AND MILD AND A LITTLE SWEETER THAN REGULAR ONIONS, SO IT’S NOT 645 00:14:14,220 --> 00:14:15,120 LITTLE SWEETER THAN REGULAR ONIONS, SO IT’S NOT OVERPOWERING. 646 00:14:15,120 --> 00:14:16,922 ONIONS, SO IT’S NOT OVERPOWERING. YOU DON’T WANT TO OVERPOWER THE 647 00:14:16,922 --> 00:14:17,423 OVERPOWERING. YOU DON’T WANT TO OVERPOWER THE CORN. 648 00:14:17,423 --> 00:14:19,124 YOU DON’T WANT TO OVERPOWER THE CORN. >> ALL RIGHT. 649 00:14:19,124 --> 00:14:20,759 CORN. >> ALL RIGHT. >> ALL RIGHT, STIR THAT FOR A 650 00:14:20,759 --> 00:14:21,527 >> ALL RIGHT. >> ALL RIGHT, STIR THAT FOR A LITTLE BIT. 651 00:14:21,527 --> 00:14:22,194 >> ALL RIGHT, STIR THAT FOR A LITTLE BIT. >> CAN DO. 652 00:14:22,194 --> 00:14:23,796 LITTLE BIT. >> CAN DO. >> SO, WE’RE HITTING IT WITH 653 00:14:23,796 --> 00:14:25,464 >> CAN DO. >> SO, WE’RE HITTING IT WITH JUST A LITTLE BIT OF HEAT, AND 654 00:14:25,464 --> 00:14:26,966 >> SO, WE’RE HITTING IT WITH JUST A LITTLE BIT OF HEAT, AND THEN WE’RE GONNA ADD FROZEN 655 00:14:26,966 --> 00:14:27,600 JUST A LITTLE BIT OF HEAT, AND THEN WE’RE GONNA ADD FROZEN CORN, OKAY? 656 00:14:27,600 --> 00:14:28,934 THEN WE’RE GONNA ADD FROZEN CORN, OKAY? THIS IS WHAT I LIKE ABOUT THE 657 00:14:28,934 --> 00:14:29,401 CORN, OKAY? THIS IS WHAT I LIKE ABOUT THE RECIPE. 658 00:14:29,401 --> 00:14:30,769 THIS IS WHAT I LIKE ABOUT THE RECIPE. YOU DON’T HAVE TO BOIL IT, YOU 659 00:14:30,769 --> 00:14:32,171 RECIPE. YOU DON’T HAVE TO BOIL IT, YOU DON’T HAVE TO MICROWAVE IT, YOU 660 00:14:32,171 --> 00:14:33,205 YOU DON’T HAVE TO BOIL IT, YOU DON’T HAVE TO MICROWAVE IT, YOU DON’T HAVE TO THAW IT. 661 00:14:33,205 --> 00:14:34,506 DON’T HAVE TO MICROWAVE IT, YOU DON’T HAVE TO THAW IT. GRAB IT OUT OF YOUR FREEZER, 662 00:14:34,506 --> 00:14:36,642 DON’T HAVE TO THAW IT. GRAB IT OUT OF YOUR FREEZER, THROW IT IN FROZEN. 663 00:14:36,642 --> 00:14:37,943 GRAB IT OUT OF YOUR FREEZER, THROW IT IN FROZEN. NOW WE’RE GONNA SEASON IT. 664 00:14:37,943 --> 00:14:39,345 THROW IT IN FROZEN. NOW WE’RE GONNA SEASON IT. JUST LIKE YOU WERE EYEBALLING 665 00:14:39,345 --> 00:14:40,880 NOW WE’RE GONNA SEASON IT. JUST LIKE YOU WERE EYEBALLING THAT OLIVE OIL, THIS IS THE BEST 666 00:14:40,880 --> 00:14:42,248 JUST LIKE YOU WERE EYEBALLING THAT OLIVE OIL, THIS IS THE BEST WAY TO LEARN TO COOK WITHOUT 667 00:14:42,248 --> 00:14:43,182 THAT OLIVE OIL, THIS IS THE BEST WAY TO LEARN TO COOK WITHOUT MEASUREMENTS. 668 00:14:43,182 --> 00:14:44,483 WAY TO LEARN TO COOK WITHOUT MEASUREMENTS. 1/2 TEASPOON OF SALT. 669 00:14:44,483 --> 00:14:46,285 MEASUREMENTS. 1/2 TEASPOON OF SALT. INSTEAD OF DUMPING IT STRAIGHT 670 00:14:46,285 --> 00:14:47,553 1/2 TEASPOON OF SALT. INSTEAD OF DUMPING IT STRAIGHT IN, PUT IT IN YOUR HAND. 671 00:14:47,553 --> 00:14:48,654 INSTEAD OF DUMPING IT STRAIGHT IN, PUT IT IN YOUR HAND. GET A VISUALIZE HOW MUCH THAT 672 00:14:48,654 --> 00:14:48,921 IN, PUT IT IN YOUR HAND. GET A VISUALIZE HOW MUCH THAT IS. 673 00:14:48,921 --> 00:14:49,355 GET A VISUALIZE HOW MUCH THAT IS. >> OKAY. 674 00:14:49,355 --> 00:14:50,522 IS. >> OKAY. >> AND THEN YOU’LL ALWAYS KNOW. 675 00:14:50,522 --> 00:14:51,624 >> OKAY. >> AND THEN YOU’LL ALWAYS KNOW. SO WHEN YOU’RE PUTTING IT IN, 676 00:14:51,624 --> 00:14:52,858 >> AND THEN YOU’LL ALWAYS KNOW. SO WHEN YOU’RE PUTTING IT IN, YOU’RE LIKE, "OKAY, THAT’S ABOUT 677 00:14:52,858 --> 00:14:53,425 SO WHEN YOU’RE PUTTING IT IN, YOU’RE LIKE, "OKAY, THAT’S ABOUT 1/2 TEASPOON." 678 00:14:53,425 --> 00:14:54,526 YOU’RE LIKE, "OKAY, THAT’S ABOUT 1/2 TEASPOON." >> JUST SNAP A MENTAL PICTURE 679 00:14:54,526 --> 00:14:55,160 1/2 TEASPOON." >> JUST SNAP A MENTAL PICTURE AND GO FOR IT. 680 00:14:55,160 --> 00:14:56,161 >> JUST SNAP A MENTAL PICTURE AND GO FOR IT. >> IF YOU JUST DO IT A FEW 681 00:14:56,161 --> 00:14:57,363 AND GO FOR IT. >> IF YOU JUST DO IT A FEW TIMES, YOU’LL TOTALLY KNOW WHAT 682 00:14:57,363 --> 00:14:57,730 >> IF YOU JUST DO IT A FEW TIMES, YOU’LL TOTALLY KNOW WHAT IT IS. 683 00:14:57,730 --> 00:14:59,365 TIMES, YOU’LL TOTALLY KNOW WHAT IT IS. PUT THAT IN. 684 00:14:59,365 --> 00:15:02,401 IT IS. PUT THAT IN. 1/4 TEASPOON OF SUGAR. 685 00:15:02,401 --> 00:15:03,035 PUT THAT IN. 1/4 TEASPOON OF SUGAR. >> GOT IT. 686 00:15:03,035 --> 00:15:03,669 1/4 TEASPOON OF SUGAR. >> GOT IT. >> GOT IT. 687 00:15:03,669 --> 00:15:05,204 >> GOT IT. >> GOT IT. >> AND WHAT DOES THIS SUGAR DO? 688 00:15:05,204 --> 00:15:06,672 >> GOT IT. >> AND WHAT DOES THIS SUGAR DO? >> NOW, THE SUGAR IS GOING TO 689 00:15:06,672 --> 00:15:07,940 >> AND WHAT DOES THIS SUGAR DO? >> NOW, THE SUGAR IS GOING TO BRING OUT THAT SWEETNESS. 690 00:15:07,940 --> 00:15:09,441 >> NOW, THE SUGAR IS GOING TO BRING OUT THAT SWEETNESS. THE CORN ALREADY HAS A NATURAL 691 00:15:09,441 --> 00:15:10,075 BRING OUT THAT SWEETNESS. THE CORN ALREADY HAS A NATURAL SWEETNESS. 692 00:15:10,075 --> 00:15:11,143 THE CORN ALREADY HAS A NATURAL SWEETNESS. WE’RE KICKING IT UP. 693 00:15:11,143 --> 00:15:12,478 SWEETNESS. WE’RE KICKING IT UP. AND THEN THE LAST THING I’M 694 00:15:12,478 --> 00:15:13,812 WE’RE KICKING IT UP. AND THEN THE LAST THING I’M GONNA ADD IN HERE IS BROWN 695 00:15:13,812 --> 00:15:14,446 AND THEN THE LAST THING I’M GONNA ADD IN HERE IS BROWN PAPRIKA. 696 00:15:14,446 --> 00:15:15,014 GONNA ADD IN HERE IS BROWN PAPRIKA. >> MMM. 697 00:15:15,014 --> 00:15:16,215 PAPRIKA. >> MMM. >> THIS ISN’T SPICY. 698 00:15:16,215 --> 00:15:17,816 >> MMM. >> THIS ISN’T SPICY. I KNOW IT LOOKS LIKE CAYENNE 699 00:15:17,816 --> 00:15:19,418 >> THIS ISN’T SPICY. I KNOW IT LOOKS LIKE CAYENNE PEPPER, BUT THIS IS ACTUALLY 700 00:15:19,418 --> 00:15:20,052 I KNOW IT LOOKS LIKE CAYENNE PEPPER, BUT THIS IS ACTUALLY SWEETER. 701 00:15:20,052 --> 00:15:21,287 PEPPER, BUT THIS IS ACTUALLY SWEETER. IT HAS NO KICK TO IT. 702 00:15:21,287 --> 00:15:21,921 SWEETER. IT HAS NO KICK TO IT. >> OKAY. 703 00:15:21,921 --> 00:15:23,522 IT HAS NO KICK TO IT. >> OKAY. >> SMELL THAT. 704 00:15:23,522 --> 00:15:25,057 >> OKAY. >> SMELL THAT. >> OH, IT’S LIKE A WARM, SMOKY 705 00:15:25,057 --> 00:15:25,524 >> SMELL THAT. >> OH, IT’S LIKE A WARM, SMOKY THING. 706 00:15:25,524 --> 00:15:26,058 >> OH, IT’S LIKE A WARM, SMOKY THING. >> YES. 707 00:15:26,058 --> 00:15:27,693 THING. >> YES. YOU’RE GONNA SMELL THINGS IN THE 708 00:15:27,693 --> 00:15:28,227 >> YES. YOU’RE GONNA SMELL THINGS IN THE KITCHEN. 709 00:15:28,227 --> 00:15:29,828 YOU’RE GONNA SMELL THINGS IN THE KITCHEN. REALLY GET FAMILIAR ’CAUSE YOUR 710 00:15:29,828 --> 00:15:31,297 KITCHEN. REALLY GET FAMILIAR ’CAUSE YOUR SENSE OF SMELL IS GONNA HELP 711 00:15:31,297 --> 00:15:32,765 REALLY GET FAMILIAR ’CAUSE YOUR SENSE OF SMELL IS GONNA HELP GUIDE YOU AS TO WHICH FLAVORS 712 00:15:32,765 --> 00:15:34,300 SENSE OF SMELL IS GONNA HELP GUIDE YOU AS TO WHICH FLAVORS WORK WELL TOGETHER, OKAY? 713 00:15:34,300 --> 00:15:35,634 GUIDE YOU AS TO WHICH FLAVORS WORK WELL TOGETHER, OKAY? 1/4 TEASPOON OF THIS. 714 00:15:35,634 --> 00:15:37,469 WORK WELL TOGETHER, OKAY? 1/4 TEASPOON OF THIS. NOT ONLY IS THIS GONNA ADD NICE 715 00:15:37,469 --> 00:15:39,338 1/4 TEASPOON OF THIS. NOT ONLY IS THIS GONNA ADD NICE FLAVOR, IT’S ACTUALLY GONNA MAKE 716 00:15:39,338 --> 00:15:40,372 NOT ONLY IS THIS GONNA ADD NICE FLAVOR, IT’S ACTUALLY GONNA MAKE IT LOOK PRETTY. 717 00:15:40,372 --> 00:15:41,340 FLAVOR, IT’S ACTUALLY GONNA MAKE IT LOOK PRETTY. SO, WE’RE SMELLING IT. 718 00:15:41,340 --> 00:15:42,441 IT LOOK PRETTY. SO, WE’RE SMELLING IT. WE’RE EATING WITH OUR NOSE. 719 00:15:42,441 --> 00:15:43,575 SO, WE’RE SMELLING IT. WE’RE EATING WITH OUR NOSE. WE’RE EATING WITH OUR EYES. 720 00:15:43,575 --> 00:15:44,710 WE’RE EATING WITH OUR NOSE. WE’RE EATING WITH OUR EYES. YOU WANT IT TO LOOK PRETTY, 721 00:15:44,710 --> 00:15:45,077 WE’RE EATING WITH OUR EYES. YOU WANT IT TO LOOK PRETTY, OKAY? 722 00:15:45,077 --> 00:15:46,111 YOU WANT IT TO LOOK PRETTY, OKAY? >> IT’S ALL ABOUT LOOKING 723 00:15:46,111 --> 00:15:46,779 OKAY? >> IT’S ALL ABOUT LOOKING PRETTY, RIGHT? 724 00:15:46,779 --> 00:15:47,846 >> IT’S ALL ABOUT LOOKING PRETTY, RIGHT? >> IT’S ALL ABOUT LOOKING 725 00:15:47,846 --> 00:15:48,247 PRETTY, RIGHT? >> IT’S ALL ABOUT LOOKING PRETTY. 726 00:15:48,247 --> 00:15:49,181 >> IT’S ALL ABOUT LOOKING PRETTY. YOU’RE DOING A GREAT JOB 727 00:15:49,181 --> 00:15:49,648 PRETTY. YOU’RE DOING A GREAT JOB STIRRING. 728 00:15:49,648 --> 00:15:50,416 YOU’RE DOING A GREAT JOB STIRRING. YOU LOOK CONFIDENT. 729 00:15:50,416 --> 00:15:51,483 STIRRING. YOU LOOK CONFIDENT. >> SEMIPROFESSIONAL AT THIS 730 00:15:51,483 --> 00:15:51,850 YOU LOOK CONFIDENT. >> SEMIPROFESSIONAL AT THIS POINT. 731 00:15:51,850 --> 00:15:52,952 >> SEMIPROFESSIONAL AT THIS POINT. >> I LIKE THE WRIST MOVEMENT. 732 00:15:52,952 --> 00:15:54,620 POINT. >> I LIKE THE WRIST MOVEMENT. LOOK AT YOU. 733 00:15:54,620 --> 00:15:56,889 >> I LIKE THE WRIST MOVEMENT. LOOK AT YOU. WHILE YOU’RE STIRRING THAT, I’M 734 00:15:56,889 --> 00:15:59,091 LOOK AT YOU. WHILE YOU’RE STIRRING THAT, I’M GOING TO CHOP UP 2 TABLESPOONS 735 00:15:59,091 --> 00:16:00,326 WHILE YOU’RE STIRRING THAT, I’M GOING TO CHOP UP 2 TABLESPOONS OF FLAT-LEAF PARSLEY. 736 00:16:00,326 --> 00:16:02,094 GOING TO CHOP UP 2 TABLESPOONS OF FLAT-LEAF PARSLEY. I LIKE FLAT-LEAF PARSLEY BECAUSE 737 00:16:02,094 --> 00:16:03,629 OF FLAT-LEAF PARSLEY. I LIKE FLAT-LEAF PARSLEY BECAUSE IT JUST HAS MORE PRONOUNCED 738 00:16:03,629 --> 00:16:04,263 I LIKE FLAT-LEAF PARSLEY BECAUSE IT JUST HAS MORE PRONOUNCED FLAVOR. 739 00:16:04,263 --> 00:16:05,965 IT JUST HAS MORE PRONOUNCED FLAVOR. AND HERE’S MY LITTLE TIP. 740 00:16:05,965 --> 00:16:07,766 FLAVOR. AND HERE’S MY LITTLE TIP. WHEN YOU’RE COOKING FOR COMPANY, 741 00:16:07,766 --> 00:16:09,201 AND HERE’S MY LITTLE TIP. WHEN YOU’RE COOKING FOR COMPANY, IF YOU SPRINKLE SOMETHING 742 00:16:09,201 --> 00:16:10,869 WHEN YOU’RE COOKING FOR COMPANY, IF YOU SPRINKLE SOMETHING COLORFUL ON TOP, IT LOOKS LIKE 743 00:16:10,869 --> 00:16:12,471 IF YOU SPRINKLE SOMETHING COLORFUL ON TOP, IT LOOKS LIKE YOU SLAVED FOR HOURS AND MADE 744 00:16:12,471 --> 00:16:13,772 COLORFUL ON TOP, IT LOOKS LIKE YOU SLAVED FOR HOURS AND MADE THIS FANCY, FANCY DISH. 745 00:16:13,772 --> 00:16:15,240 YOU SLAVED FOR HOURS AND MADE THIS FANCY, FANCY DISH. I WANT TO SEE IF YOUR KNIFE 746 00:16:15,240 --> 00:16:16,875 THIS FANCY, FANCY DISH. I WANT TO SEE IF YOUR KNIFE SKILLS ARE STILL WHERE WE LEFT 747 00:16:16,875 --> 00:16:18,744 I WANT TO SEE IF YOUR KNIFE SKILLS ARE STILL WHERE WE LEFT YOU OFF AT. 748 00:16:21,647 --> 00:16:22,715 LOOK AT YOU. 749 00:16:22,715 --> 00:16:26,318 LOOK AT YOU. YOU GOT CONTROL OF THE KNIFE. 750 00:16:26,318 --> 00:16:27,086 LOOK AT YOU. YOU GOT CONTROL OF THE KNIFE. REALLY GOOD. 751 00:16:27,086 --> 00:16:27,653 YOU GOT CONTROL OF THE KNIFE. REALLY GOOD. >> GOOD? 752 00:16:27,653 --> 00:16:30,723 REALLY GOOD. >> GOOD? >> REALLY GOOD. YEAH, AWESOME. 753 00:16:30,723 --> 00:16:35,494 >> GOOD? >> REALLY GOOD. YEAH, AWESOME. WE’RE GONNA PLATE IT. 754 00:16:35,494 --> 00:16:37,496 >> REALLY GOOD. YEAH, AWESOME. WE’RE GONNA PLATE IT. PARSLEY IN. 755 00:16:37,496 --> 00:16:38,197 WE’RE GONNA PLATE IT. PARSLEY IN. >> ALL RIGHT. 756 00:16:38,197 --> 00:16:39,498 PARSLEY IN. >> ALL RIGHT. >> ALL RIGHT, WE’RE GONNA 757 00:16:39,498 --> 00:16:40,532 >> ALL RIGHT. >> ALL RIGHT, WE’RE GONNA SPRINKLE THIS BACON. 758 00:16:40,532 --> 00:16:42,935 >> ALL RIGHT, WE’RE GONNA SPRINKLE THIS BACON. I’LL HAVE YOU DO IT. 759 00:16:42,935 --> 00:16:45,037 SPRINKLE THIS BACON. I’LL HAVE YOU DO IT. PUT AS MUCH AS YOU WANT. 760 00:16:45,037 --> 00:16:45,671 I’LL HAVE YOU DO IT. PUT AS MUCH AS YOU WANT. ALL RIGHT. 761 00:16:45,671 --> 00:16:46,472 PUT AS MUCH AS YOU WANT. ALL RIGHT. >> HOW’S THAT? 762 00:16:46,472 --> 00:16:47,373 ALL RIGHT. >> HOW’S THAT? >> THAT’S GREAT. 763 00:16:47,373 --> 00:16:48,640 >> HOW’S THAT? >> THAT’S GREAT. GIVE IT A NICE LITTLE TOSS. 764 00:16:48,640 --> 00:16:49,975 >> THAT’S GREAT. GIVE IT A NICE LITTLE TOSS. ALL RIGHT, YOU READY TO TASTE 765 00:16:49,975 --> 00:16:50,342 GIVE IT A NICE LITTLE TOSS. ALL RIGHT, YOU READY TO TASTE THIS? 766 00:16:50,342 --> 00:16:50,843 ALL RIGHT, YOU READY TO TASTE THIS? >> YES. 767 00:16:50,843 --> 00:16:51,543 THIS? >> YES. >> ALL RIGHT. 768 00:16:51,543 --> 00:16:52,211 >> YES. >> ALL RIGHT. >> STARVING. 769 00:16:52,211 --> 00:16:53,645 >> ALL RIGHT. >> STARVING. >> MAKE SURE YOU GET THE SHALLOT 770 00:16:53,645 --> 00:16:55,047 >> STARVING. >> MAKE SURE YOU GET THE SHALLOT AND THE PARSLEY AND EVERYTHING 771 00:16:55,047 --> 00:16:55,581 >> MAKE SURE YOU GET THE SHALLOT AND THE PARSLEY AND EVERYTHING IN THERE. 772 00:16:55,581 --> 00:16:57,483 AND THE PARSLEY AND EVERYTHING IN THERE. >> ALL RIGHT. 773 00:16:57,483 --> 00:16:58,484 IN THERE. >> ALL RIGHT. >> CHEERS. 774 00:16:58,484 --> 00:17:01,086 >> ALL RIGHT. >> CHEERS. >> CHEERS. 775 00:17:01,086 --> 00:17:02,087 >> CHEERS. >> CHEERS. >> MMM. 776 00:17:02,087 --> 00:17:03,122 >> CHEERS. >> MMM. >> WOW. THAT IS GOOD. 777 00:17:03,122 --> 00:17:04,490 >> MMM. >> WOW. THAT IS GOOD. >> AND YOU WOULD NEVER KNOW IT 778 00:17:04,490 --> 00:17:05,724 >> WOW. THAT IS GOOD. >> AND YOU WOULD NEVER KNOW IT WAS MADE FROM FROZEN CORN, 779 00:17:05,724 --> 00:17:06,158 >> AND YOU WOULD NEVER KNOW IT WAS MADE FROM FROZEN CORN, RIGHT? 780 00:17:06,158 --> 00:17:07,326 WAS MADE FROM FROZEN CORN, RIGHT? >> TOOK LIKE TWO MINUTES. 781 00:17:07,326 --> 00:17:09,294 RIGHT? >> TOOK LIKE TWO MINUTES. >> SO FAST. 782 00:17:09,294 --> 00:17:10,429 >> TOOK LIKE TWO MINUTES. >> SO FAST. >> LIKE, THREE TOTALLY DIFFERENT 783 00:17:10,429 --> 00:17:11,397 >> SO FAST. >> LIKE, THREE TOTALLY DIFFERENT TASTES, BUT THEY ALL COME 784 00:17:11,397 --> 00:17:11,830 >> LIKE, THREE TOTALLY DIFFERENT TASTES, BUT THEY ALL COME TOGETHER. 785 00:17:11,830 --> 00:17:12,464 TASTES, BUT THEY ALL COME TOGETHER. IT’S GOOD. 786 00:17:12,464 --> 00:17:13,932 TOGETHER. IT’S GOOD. >> THE CORN IS STILL CRUNCHY. 787 00:17:13,932 --> 00:17:15,300 IT’S GOOD. >> THE CORN IS STILL CRUNCHY. YOU DON’T WANT MUSHY CORN. 788 00:17:15,300 --> 00:17:16,869 >> THE CORN IS STILL CRUNCHY. YOU DON’T WANT MUSHY CORN. SO, WE WANT TO HAVE THAT BITE IN 789 00:17:16,869 --> 00:17:17,236 YOU DON’T WANT MUSHY CORN. SO, WE WANT TO HAVE THAT BITE IN IT. 790 00:17:17,236 --> 00:17:18,437 SO, WE WANT TO HAVE THAT BITE IN IT. THE PARSLEY ADDS A NICE 791 00:17:18,437 --> 00:17:18,971 IT. THE PARSLEY ADDS A NICE FRESHNESS. 792 00:17:18,971 --> 00:17:20,305 THE PARSLEY ADDS A NICE FRESHNESS. CAN YOU TASTE THAT LITTLE BIT OF 793 00:17:20,305 --> 00:17:20,706 FRESHNESS. CAN YOU TASTE THAT LITTLE BIT OF SUGAR? 794 00:17:20,706 --> 00:17:21,907 CAN YOU TASTE THAT LITTLE BIT OF SUGAR? IT’S JUST, LIKE, TINY BIT OF 795 00:17:21,907 --> 00:17:22,441 SUGAR? IT’S JUST, LIKE, TINY BIT OF SWEETNESS. 796 00:17:22,441 --> 00:17:23,742 IT’S JUST, LIKE, TINY BIT OF SWEETNESS. >> YEAH, A LITTLE BIT OF SWEET. 797 00:17:23,742 --> 00:17:24,843 SWEETNESS. >> YEAH, A LITTLE BIT OF SWEET. I TASTE THE PAPRIKA, TOO. 798 00:17:24,843 --> 00:17:26,111 >> YEAH, A LITTLE BIT OF SWEET. I TASTE THE PAPRIKA, TOO. IT’S JUST LIKE A LITTLE BIT OF 799 00:17:26,111 --> 00:17:26,745 I TASTE THE PAPRIKA, TOO. IT’S JUST LIKE A LITTLE BIT OF SMOKY FLAVOR. 800 00:17:26,745 --> 00:17:27,713 IT’S JUST LIKE A LITTLE BIT OF SMOKY FLAVOR. IT’S GREAT. 801 00:17:27,913 --> 00:17:29,415 >> WE’RE GOING TO PLATE UP THE 802 00:17:29,415 --> 00:17:30,949 BRAISED SHORT RIBS AND SAUTéED 803 00:17:30,949 --> 00:17:31,650 SWEET CORN. 804 00:17:31,650 --> 00:17:33,118 AND WHEN WE GET BACK, BRENT’S 805 00:17:33,118 --> 00:17:34,520 FRIEND NATE WILL BE HERE TO 806 00:17:34,520 --> 00:17:35,988 TASTE-TEST BRENT’S FIRST MEAL 807 00:17:35,988 --> 00:17:37,456 FROM THE KITCHEN INSTEAD OF A 808 00:17:37,456 --> 00:17:38,357 GRILL. 809 00:17:40,392 --> 00:17:41,226 >> WELCOME BACK. 810 00:17:41,226 --> 00:17:42,628 BRENT’S FRIEND NATE HAS JOINED 811 00:17:42,628 --> 00:17:44,063 US, AND HE’S ABOUT TO LOSE A BET 812 00:17:44,063 --> 00:17:45,264 BECAUSE HE BET THAT BRENT 813 00:17:45,264 --> 00:17:46,732 COULDN’T MAKE A DELICIOUS MEAL. 814 00:17:46,732 --> 00:17:48,067 >> EARLIER TODAY, I MADE THIS 815 00:17:48,067 --> 00:17:49,201 BET WITH THE BOYS AT THE 816 00:17:49,201 --> 00:17:50,502 BARBECUE THAT THERE’S NO WAY 817 00:17:50,502 --> 00:17:51,937 BRENT COULD IMPROVE HIS COOKING 818 00:17:51,937 --> 00:17:56,075 SKILLS, AND I’M HERE TO COLLECT. 819 00:17:56,275 --> 00:17:56,742 >> NATE? 820 00:17:56,742 --> 00:17:57,409 >> NATE? >> YES, MA’AM. 821 00:17:57,409 --> 00:17:58,477 >> NATE? >> YES, MA’AM. >> WE’LL START WITH YOU, 822 00:17:58,477 --> 00:17:59,078 >> YES, MA’AM. >> WE’LL START WITH YOU, MR. SKEPTIC. 823 00:17:59,078 --> 00:18:00,345 >> WE’LL START WITH YOU, MR. SKEPTIC. >> THAT’S WHAT THEY CALL ME ON 824 00:18:00,345 --> 00:18:00,946 MR. SKEPTIC. >> THAT’S WHAT THEY CALL ME ON THE STREETS. 825 00:18:00,946 --> 00:18:02,247 >> THAT’S WHAT THEY CALL ME ON THE STREETS. >> HERE, I’M GONNA GIVE YOU TWO 826 00:18:02,247 --> 00:18:03,415 THE STREETS. >> HERE, I’M GONNA GIVE YOU TWO ’CAUSE ONE JUST AIN’T ENOUGH 827 00:18:03,415 --> 00:18:05,384 >> HERE, I’M GONNA GIVE YOU TWO ’CAUSE ONE JUST AIN’T ENOUGH WHEN IT’S THIS GOOD. 828 00:18:05,384 --> 00:18:07,586 ’CAUSE ONE JUST AIN’T ENOUGH WHEN IT’S THIS GOOD. I THINK NATE IS GONNA BE BLOWN 829 00:18:07,586 --> 00:18:09,755 WHEN IT’S THIS GOOD. I THINK NATE IS GONNA BE BLOWN AWAY BY WHAT BRENT DID IN THE 830 00:18:09,755 --> 00:18:11,090 I THINK NATE IS GONNA BE BLOWN AWAY BY WHAT BRENT DID IN THE KITCHEN TODAY. 831 00:18:11,090 --> 00:18:13,225 AWAY BY WHAT BRENT DID IN THE KITCHEN TODAY. SLOWLY BRAISED SHORT RIBS. 832 00:18:13,225 --> 00:18:15,260 KITCHEN TODAY. SLOWLY BRAISED SHORT RIBS. WE GOT SOME NICE CARROTS IN 833 00:18:15,260 --> 00:18:17,563 SLOWLY BRAISED SHORT RIBS. WE GOT SOME NICE CARROTS IN THERE AND ONIONS SLOWLY BRAISED 834 00:18:17,563 --> 00:18:19,098 WE GOT SOME NICE CARROTS IN THERE AND ONIONS SLOWLY BRAISED IN RED WINE. 835 00:18:19,098 --> 00:18:20,432 THERE AND ONIONS SLOWLY BRAISED IN RED WINE. CAN YOU SMELL THAT? 836 00:18:20,432 --> 00:18:21,700 IN RED WINE. CAN YOU SMELL THAT? >> SMELLS AMAZING. 837 00:18:21,700 --> 00:18:22,367 CAN YOU SMELL THAT? >> SMELLS AMAZING. >> YES. 838 00:18:22,367 --> 00:18:24,169 >> SMELLS AMAZING. >> YES. AND, ALSO, BRENT MADE THE 839 00:18:24,169 --> 00:18:26,305 >> YES. AND, ALSO, BRENT MADE THE PERFECT COMPANION DISH FOR ANY 840 00:18:26,305 --> 00:18:28,173 AND, ALSO, BRENT MADE THE PERFECT COMPANION DISH FOR ANY MEAL, DELICIOUS SWEET CORN 841 00:18:28,173 --> 00:18:30,242 PERFECT COMPANION DISH FOR ANY MEAL, DELICIOUS SWEET CORN SAUTéED WITH SHALLOTS, TOPPED 842 00:18:30,242 --> 00:18:32,478 MEAL, DELICIOUS SWEET CORN SAUTéED WITH SHALLOTS, TOPPED WITH FRESH FLAT-LEAF PARSLEY AND 843 00:18:32,478 --> 00:18:34,379 SAUTéED WITH SHALLOTS, TOPPED WITH FRESH FLAT-LEAF PARSLEY AND CRISPY BACON CRUMBLES. 844 00:18:34,379 --> 00:18:35,814 WITH FRESH FLAT-LEAF PARSLEY AND CRISPY BACON CRUMBLES. >> LOOKS AMAZING. 845 00:18:35,814 --> 00:18:40,486 CRISPY BACON CRUMBLES. >> LOOKS AMAZING. >> DIG IN. 846 00:18:40,486 --> 00:18:43,188 >> LOOKS AMAZING. >> DIG IN. >> COME ON NOW, RIGHT? 847 00:18:43,188 --> 00:18:45,924 >> DIG IN. >> COME ON NOW, RIGHT? I DID THAT, BRO. I DID IT. 848 00:18:45,924 --> 00:18:46,959 >> COME ON NOW, RIGHT? I DID THAT, BRO. I DID IT. >> THAT’S AMAZING. 849 00:18:46,959 --> 00:18:48,327 I DID THAT, BRO. I DID IT. >> THAT’S AMAZING. >> OH, THEY’RE SO TENDER AND 850 00:18:48,327 --> 00:18:48,827 >> THAT’S AMAZING. >> OH, THEY’RE SO TENDER AND MOIST. 851 00:18:48,827 --> 00:18:50,129 >> OH, THEY’RE SO TENDER AND MOIST. >> OH, YEAH, THAT THING’S 852 00:18:50,129 --> 00:18:51,230 MOIST. >> OH, YEAH, THAT THING’S FALLING OFF THE BONE. 853 00:18:51,230 --> 00:18:52,698 >> OH, YEAH, THAT THING’S FALLING OFF THE BONE. >> SO, DID YOU TASTE THE RED 854 00:18:52,698 --> 00:18:53,532 FALLING OFF THE BONE. >> SO, DID YOU TASTE THE RED WINE IN THERE? 855 00:18:53,532 --> 00:18:54,133 >> SO, DID YOU TASTE THE RED WINE IN THERE? >> I DID. 856 00:18:54,133 --> 00:18:55,567 WINE IN THERE? >> I DID. DID YOU MARINATE THEM IN THE 857 00:18:55,567 --> 00:18:56,001 >> I DID. DID YOU MARINATE THEM IN THE WINE? 858 00:18:56,001 --> 00:18:57,035 DID YOU MARINATE THEM IN THE WINE? >> NOT NECESSARILY. 859 00:18:57,035 --> 00:18:58,470 WINE? >> NOT NECESSARILY. WE BRAISED THEM IN THE WINE. 860 00:18:58,470 --> 00:18:59,204 >> NOT NECESSARILY. WE BRAISED THEM IN THE WINE. >> OH, NICE. 861 00:18:59,204 --> 00:19:00,706 WE BRAISED THEM IN THE WINE. >> OH, NICE. >> I COULDN’T BELIEVE HOW GOOD 862 00:19:00,706 --> 00:19:02,241 >> OH, NICE. >> I COULDN’T BELIEVE HOW GOOD THE BRAISED SHORT RIBS AND THE 863 00:19:02,241 --> 00:19:03,742 >> I COULDN’T BELIEVE HOW GOOD THE BRAISED SHORT RIBS AND THE CORN WAS, AND IT WAS SO FUN TO 864 00:19:03,742 --> 00:19:05,277 THE BRAISED SHORT RIBS AND THE CORN WAS, AND IT WAS SO FUN TO SEE NATE EAT HIS WORDS, SAYING 865 00:19:05,277 --> 00:19:06,478 CORN WAS, AND IT WAS SO FUN TO SEE NATE EAT HIS WORDS, SAYING THAT I COULDN’T COOK. 866 00:19:06,478 --> 00:19:07,779 SEE NATE EAT HIS WORDS, SAYING THAT I COULDN’T COOK. I’M SO PROUD OF MYSELF. 867 00:19:07,779 --> 00:19:09,448 THAT I COULDN’T COOK. I’M SO PROUD OF MYSELF. I’M DEFINITELY GONNA BE COOKING 868 00:19:09,448 --> 00:19:09,982 I’M SO PROUD OF MYSELF. I’M DEFINITELY GONNA BE COOKING AGAIN. 869 00:19:09,982 --> 00:19:11,517 I’M DEFINITELY GONNA BE COOKING AGAIN. WE’VE GOT GARLIC, WE’VE GOT 870 00:19:11,517 --> 00:19:13,318 AGAIN. WE’VE GOT GARLIC, WE’VE GOT CARROTS, WE’VE GOT ONIONS, WE’VE 871 00:19:13,318 --> 00:19:14,887 WE’VE GOT GARLIC, WE’VE GOT CARROTS, WE’VE GOT ONIONS, WE’VE GOT SECRET INGREDIENTS, SOY 872 00:19:14,887 --> 00:19:15,387 CARROTS, WE’VE GOT ONIONS, WE’VE GOT SECRET INGREDIENTS, SOY SAUCE. 873 00:19:15,387 --> 00:19:16,321 GOT SECRET INGREDIENTS, SOY SAUCE. I KNOW, RIGHT? 874 00:19:16,321 --> 00:19:17,789 SAUCE. I KNOW, RIGHT? >> YOU REMEMBER THE WHOLE 875 00:19:17,789 --> 00:19:18,357 I KNOW, RIGHT? >> YOU REMEMBER THE WHOLE RECIPE. 876 00:19:18,357 --> 00:19:21,827 >> YOU REMEMBER THE WHOLE RECIPE. >> I KNOW. 877 00:19:21,827 --> 00:19:22,761 RECIPE. >> I KNOW. >> SWEET CORN IS GREAT. 878 00:19:22,761 --> 00:19:23,996 >> I KNOW. >> SWEET CORN IS GREAT. >> I LIKE HOW THE CORN STILL HAS 879 00:19:23,996 --> 00:19:24,429 >> SWEET CORN IS GREAT. >> I LIKE HOW THE CORN STILL HAS THAT BITE. 880 00:19:24,429 --> 00:19:25,364 >> I LIKE HOW THE CORN STILL HAS THAT BITE. DO YOU GUYS TASTE THAT? 881 00:19:25,364 --> 00:19:26,465 THAT BITE. DO YOU GUYS TASTE THAT? IT’S NOT MUSHY, OVERCOOKED. 882 00:19:26,465 --> 00:19:28,100 DO YOU GUYS TASTE THAT? IT’S NOT MUSHY, OVERCOOKED. >> THERE’S DEFINITELY A SPICE, A 883 00:19:28,100 --> 00:19:29,468 IT’S NOT MUSHY, OVERCOOKED. >> THERE’S DEFINITELY A SPICE, A SMOKY KIND OF PAPRIKA-ISH. 884 00:19:29,468 --> 00:19:30,235 >> THERE’S DEFINITELY A SPICE, A SMOKY KIND OF PAPRIKA-ISH. >> HE’S GOOD. 885 00:19:30,235 --> 00:19:31,670 SMOKY KIND OF PAPRIKA-ISH. >> HE’S GOOD. >> YOU CAN TASTE IT, RIGHT? 886 00:19:31,670 --> 00:19:33,238 >> HE’S GOOD. >> YOU CAN TASTE IT, RIGHT? >> ALSO, BACON -- FRIED UP SOME 887 00:19:33,238 --> 00:19:33,705 >> YOU CAN TASTE IT, RIGHT? >> ALSO, BACON -- FRIED UP SOME BACON. 888 00:19:33,705 --> 00:19:34,573 >> ALSO, BACON -- FRIED UP SOME BACON. >> ABSOLUTELY. 889 00:19:34,573 --> 00:19:35,574 BACON. >> ABSOLUTELY. WINNER IN MY BOOK. 890 00:19:35,574 --> 00:19:37,109 >> ABSOLUTELY. WINNER IN MY BOOK. >> I MEAN, THAT’S WHAT WE DID. 891 00:19:37,109 --> 00:19:38,343 WINNER IN MY BOOK. >> I MEAN, THAT’S WHAT WE DID. >> I’M SO PROUD OF HIM. 892 00:19:38,343 --> 00:19:39,878 >> I MEAN, THAT’S WHAT WE DID. >> I’M SO PROUD OF HIM. REALLY, ’CAUSE WHEN HE CAME IN 893 00:19:39,878 --> 00:19:42,414 >> I’M SO PROUD OF HIM. REALLY, ’CAUSE WHEN HE CAME IN HERE, HE WAS SO NERVOUS. 894 00:19:42,414 --> 00:19:43,916 REALLY, ’CAUSE WHEN HE CAME IN HERE, HE WAS SO NERVOUS. AND, LIKE, BY THE TIME WE LEFT 895 00:19:43,916 --> 00:19:45,450 HERE, HE WAS SO NERVOUS. AND, LIKE, BY THE TIME WE LEFT THOSE SHORT RIBS TO COOK, LIKE, 896 00:19:45,450 --> 00:19:46,285 AND, LIKE, BY THE TIME WE LEFT THOSE SHORT RIBS TO COOK, LIKE, YOU FELT GOOD. 897 00:19:46,285 --> 00:19:47,386 THOSE SHORT RIBS TO COOK, LIKE, YOU FELT GOOD. >> I FELT GOOD, YEAH. 898 00:19:47,386 --> 00:19:48,687 YOU FELT GOOD. >> I FELT GOOD, YEAH. >> AND THE FACT THERE WAS 899 00:19:48,687 --> 00:19:49,588 >> I FELT GOOD, YEAH. >> AND THE FACT THERE WAS NOTHING ON FIRE. 900 00:19:49,588 --> 00:19:50,789 >> AND THE FACT THERE WAS NOTHING ON FIRE. >> NOTHING WAS ON FIRE. 901 00:19:50,789 --> 00:19:51,523 NOTHING ON FIRE. >> NOTHING WAS ON FIRE. >> I COOKED. 902 00:19:51,523 --> 00:19:52,958 >> NOTHING WAS ON FIRE. >> I COOKED. >> YOU COOKED, AND YOU COOKED 903 00:19:52,958 --> 00:19:53,692 >> I COOKED. >> YOU COOKED, AND YOU COOKED REALLY WELL. 904 00:19:53,692 --> 00:19:54,526 >> YOU COOKED, AND YOU COOKED REALLY WELL. >> ABSOLUTELY. 905 00:19:54,526 --> 00:19:55,928 REALLY WELL. >> ABSOLUTELY. I DEFINITELY HAVE TO CALL A 906 00:19:55,928 --> 00:19:56,828 >> ABSOLUTELY. I DEFINITELY HAVE TO CALL A TOAST RIGHT NOW. 907 00:19:56,828 --> 00:19:57,729 I DEFINITELY HAVE TO CALL A TOAST RIGHT NOW. CHEERS TO BRENT. 908 00:19:57,729 --> 00:19:59,331 TOAST RIGHT NOW. CHEERS TO BRENT. >> NICE! 909 00:19:59,565 --> 00:20:00,632 >> KRISTINA WAS GREAT. 910 00:20:00,632 --> 00:20:02,034 SHE SHOWED ME A TON OF TRICKS, 911 00:20:02,034 --> 00:20:03,068 SHE EXPLAINED ALL THE 912 00:20:03,068 --> 00:20:04,403 TERMINOLOGY TO ME, AND I KNOW 913 00:20:04,403 --> 00:20:05,771 THAT I CAN DO THIS ON MY OWN. 914 00:20:05,771 --> 00:20:07,172 >> KRISTINA, YOU’RE BRILLIANT. 915 00:20:07,172 --> 00:20:08,540 THIS HAS HELPED HIM IMMENSELY. 916 00:20:08,540 --> 00:20:09,541 THANK YOU VERY MUCH. 917 00:20:09,541 --> 00:20:10,542 >> I DIDN’T DO MUCH. 918 00:20:10,542 --> 00:20:12,644 >> HE’S USEFUL NOW. [ LAUGHS ] 919 00:20:12,644 --> 00:20:13,845 >> OKAY, SEE, BRENT? 920 00:20:13,845 --> 00:20:15,447 I DARED YOU TO COOK, AND WHAT 921 00:20:15,447 --> 00:20:16,114 HAPPENED? 922 00:20:16,114 --> 00:20:16,915 >> I DID IT. 923 00:20:16,915 --> 00:20:18,483 >> YOU DID IT. 924 00:20:18,483 --> 00:20:19,418 I’M SO IMPRESSED. 925 00:20:19,418 --> 00:20:20,018 >> I’M IN. 926 00:20:20,018 --> 00:20:20,786 >> ALL RIGHT. 927 00:20:20,786 --> 00:20:22,087 SO, THE NEXT MEAL’S ON ME. 928 00:20:22,087 --> 00:20:23,422 >> NEXT MEAL’S ON YOU, SIR. 929 00:20:23,422 --> 00:20:24,990 >> OKAY, SO, NO MORE JOKES ABOUT 930 00:20:24,990 --> 00:20:25,857 BRENT’S COOKING. 931 00:20:25,857 --> 00:20:26,658 IT ENDS TODAY. 932 00:20:26,658 --> 00:20:28,760 CAN WE SHAKE ON THAT? 933 00:20:28,760 --> 00:20:29,861 IT ENDS RIGHT NOW. 934 00:20:29,861 --> 00:20:30,963 IT ENDS RIGHT NOW. 935 00:20:30,963 --> 00:20:31,663 THANK YOU. 936 00:20:31,663 --> 00:20:32,364 >> LOVE IT. 937 00:20:32,364 --> 00:20:33,232 >> THANK YOU. 938 00:20:33,232 --> 00:20:34,900 >> SO, FOR THESE RECIPES TODAY 939 00:20:34,900 --> 00:20:38,870 AND MORE, GO TO oprah.com/own. 96314