Transcript

Crêpes Suzette · Sauced

0:17
I'm
0:17
Tim
0:17
McCurdy.
0:18
And
0:18
I'm
0:18
Southern
0:18
Teague.
0:20
And
0:20
this
0:20
is
0:20
Sauced,
0:21
a
0:21
weekly
0:22
show
0:22
about
0:22
cooking
0:23
with
0:23
booze
0:23
and
0:24
drinking
0:24
with
0:24
food.
0:36
Saw
0:36
there.
0:36
Yeah,
0:36
buddy.
0:37
I
0:37
hope
0:37
you've
0:37
polymerized
0:38
some
0:38
pans,
0:39
because
0:40
today's
0:40
task
0:41
at
0:41
hand
0:42
is
0:42
cooking
0:42
some
0:42
of
0:43
the
0:43
thinnest
0:43
pancakes
0:44
known
0:45
to
0:45
man
0:46
or
0:46
women
0:46
or
0:46
humankind.
0:47
It
0:47
is
0:48
crepe
0:48
suzette.
0:49
Oh,
0:49
yeah.
0:51
Delicious
0:51
dessert.
0:52
A
0:52
lot
0:52
of
0:53
fanfare.
0:53
A
0:53
big
0:53
kind
0:54
of
0:54
a
0:54
show.
0:55
Plenty
0:55
of
0:55
techniques
0:56
to
0:56
dive
0:56
into.
0:57
Let's
0:57
get
0:57
cooking.
0:58
So,
0:58
you
0:58
know,
0:59
elevator
0:59
pitch
0:59
for
1:00
this
1:00
dish.
1:00
What
1:00
is
1:00
it?
1:01
Overview.
1:02
Hinted
1:03
at
1:03
it.
1:03
Then
1:03
this
1:04
is
1:04
a
1:04
French
1:04
preparation
1:06
crepe.
1:07
Very
1:07
thin
1:08
pancakes
1:09
folded
1:09
into
1:10
quarters.
1:11
Or
1:11
rolled
1:11
up.
1:12
Or
1:12
rolled
1:12
up.
1:13
Very
1:13
true.
1:13
Like
1:14
a
1:14
cigar.
1:14
Think
1:15
the
1:15
rolling
1:15
up
1:15
is
1:15
easier?
1:17
I
1:17
think
1:17
the
1:17
folding
1:18
is
1:18
easier.
1:18
You
1:18
think
1:18
the
1:19
folding
1:19
is
1:19
easier?
1:19
Yeah,
1:19
I
1:19
really
1:20
do.
1:20
I
1:21
think
1:21
the
1:21
presentation
1:21
is
1:21
better
1:22
on
1:22
the
1:22
road.
1:22
Say,
1:23
why?
1:23
Just
1:24
I
1:24
like
1:25
the
1:25
sort
1:26
of
1:26
conical
1:26
shape
1:27
of
1:27
it.
1:28
I
1:28
think
1:28
for
1:29
me,
1:29
savory
1:31
seems
1:31
to
1:31
be
1:31
more
1:31
the
1:32
rolled
1:32
one.
1:32
I'm
1:32
gonna
1:32
roll
1:33
up
1:33
sort
1:33
of
1:33
some,
1:34
you
1:34
know,
1:34
mushrooms
1:35
and
1:36
cream
1:36
sauce.
1:36
I'm
1:37
gonna
1:37
roll
1:37
up
1:38
things
1:38
like
1:39
that
1:40
inside
1:40
of
1:40
one.
1:41
I
1:41
think
1:41
the
1:41
sweet
1:42
ones
1:42
for
1:42
me
1:42
are
1:42
folded.
1:43
I
1:43
would
1:43
do
1:43
the
1:43
opposite,
1:44
but
1:44
we
1:44
shall
1:45
agree
1:45
to
1:45
disagree
1:45
on
1:46
that
1:46
one.
1:47
Finishing
1:48
the
1:48
dish,
1:48
of
1:48
course,
1:49
it
1:49
is
1:49
cooked.
1:50
And
1:51
what
1:51
makes
1:51
it
1:51
a
1:51
great
1:52
candidate
1:52
for
1:52
sauce
1:53
here
1:53
is
1:53
it's
1:54
finished
1:54
in
1:54
a
1:54
caramel
1:55
butter
1:56
orange
1:57
sauce.
1:57
And
1:58
then
1:58
theatrically,
2:00
you
2:00
will
2:00
add
2:00
some
2:00
Grand
2:01
Marnier
2:01
or
2:02
perhaps
2:02
other
2:03
Curacao.
2:03
Curacao.
2:04
And
2:05
maybe
2:05
even
2:05
some
2:05
other
2:06
alcohol.
2:06
And
2:06
then
2:07
you're
2:07
gonna
2:07
flambe,
2:08
right?
2:08
That's
2:08
right.
2:09
Which
2:09
is
2:10
duality
2:10
of
2:10
purpose.
2:11
Right.
2:11
It's
2:11
certainly
2:12
cooking
2:12
off
2:12
the
2:12
alcohol,
2:13
but
2:13
it's
2:14
also,
2:14
if
2:14
you're
2:15
finishing
2:15
this
2:15
thing
2:16
correctly,
2:17
it'll
2:17
help
2:17
caramelize
2:18
the
2:18
top
2:18
of
2:18
the
2:18
crepe.
2:19
Right.
2:20
We
2:20
dust
2:20
a
2:20
little
2:21
caster
2:21
sugar
2:21
on
2:21
top
2:22
before
2:22
flambe.
2:22
Then
2:23
that
2:23
flame
2:23
will
2:23
caramelize
2:24
that
2:24
sugar
2:24
as
2:24
well.
2:24
So
2:25
you're
2:25
in
2:25
this
2:25
caramelly
2:26
sauce,
2:26
and
2:26
then
2:26
you
2:26
get
2:27
this,
2:27
like,
2:27
almost
2:27
brulee
2:28
situation
2:28
on
2:28
top.
2:29
So
2:29
it
2:29
serves
2:30
a
2:30
double
2:30
purpose
2:30
there.
2:31
Cooking
2:31
off
2:31
the
2:31
alcohol.
2:32
I
2:32
think
2:32
that.
2:32
I
2:33
think
2:33
the
2:33
largest
2:33
purpose
2:33
that
2:33
it
2:34
serves,
2:34
though,
2:34
frankly,
2:34
is
2:35
it's
2:35
a
2:35
dynamic
2:36
show,
2:36
and
2:36
you
2:37
gotta.
2:37
You
2:37
gotta
2:37
wow
2:38
the
2:38
crowd.
2:39
You
2:39
know,
2:39
this
2:39
is
2:39
right
2:39
up
2:40
there
2:40
with,
2:40
you
2:40
know,
2:41
cherry
2:41
jubilee.
2:43
You
2:43
know,
2:43
something
2:44
you're
2:44
gonna
2:44
do
2:44
tableside.
2:45
Banana
2:46
or
2:46
bananas
2:46
foster.
2:48
That's
2:48
another
2:48
episode.
2:49
It's
2:49
a
2:49
different
2:49
episode.
2:49
Is
2:50
it
2:50
plural
2:50
or
2:50
not?
2:52
That's
2:52
a
2:52
good
2:52
point,
2:52
though,
2:53
and
2:53
a
2:53
really
2:54
important
2:55
detail
2:55
when
2:55
it
2:56
comes
2:56
to
2:56
the
2:56
origin
2:56
Story
2:57
or
2:57
purported
2:57
origin
2:58
story?
2:59
Stories
3:00
of
3:00
this
3:01
dish.
3:01
Right.
3:01
Classical
3:02
French
3:02
dish.
3:02
We're
3:03
talking
3:03
tableside
3:04
preparation,
3:06
which
3:06
really
3:07
just
3:07
isn't
3:07
something
3:07
we
3:08
see
3:08
too
3:08
much
3:08
of
3:09
these
3:09
days
3:09
in
3:09
modern
3:10
times.
3:10
Why
3:10
do
3:10
you
3:10
reckon
3:11
that
3:11
is?
3:11
I
3:11
think
3:11
it's.
3:12
I
3:12
mean,
3:12
I
3:13
think
3:13
I
3:13
know
3:13
why
3:13
it
3:13
is.
3:15
It's
3:16
labor
3:16
laborious,
3:17
so
3:17
it
3:17
costs
3:17
labor
3:18
dollars.
3:21
But
3:21
I
3:21
think
3:21
the
3:21
payoff
3:22
is
3:22
worth
3:22
it.
3:22
It's
3:23
theatrical.
3:23
One
3:23
table
3:24
orders
3:24
it,
3:24
Every
3:24
table's
3:25
gonna
3:25
want
3:25
it.
3:25
You
3:26
go
3:26
down
3:26
to
3:26
New
3:26
Orleans,
3:27
where
3:27
I
3:27
used
3:27
to
3:27
live,
3:27
and
3:27
where
3:27
we
3:28
go,
3:28
well,
3:28
I
3:29
go
3:29
frequently
3:29
for
3:29
tales
3:29
of
3:30
the
3:30
cocktail
3:30
every
3:30
year.
3:31
Tableside
3:32
services
3:32
of
3:33
all
3:33
manner
3:33
happen
3:33
all
3:33
the
3:33
time.
3:34
That's
3:34
what
3:34
makes
3:34
me
3:34
think
3:34
of
3:34
banana
3:35
foster.
3:35
That's
3:35
a
3:35
very
3:35
common
3:36
thing
3:36
in
3:36
New
3:36
Orleans
3:37
to
3:37
get
3:37
tableside.
3:38
And
3:38
it's
3:38
dynamic
3:39
and
3:39
fun,
3:39
and
3:41
it's
3:43
certainly
3:44
all
3:44
the
3:44
modern
3:44
things
3:44
too.
3:45
It's
3:45
Instagramable.
3:46
It's,
3:46
you
3:46
know,
3:46
there's
3:47
plenty
3:47
of
3:47
photos
3:47
ops
3:48
to
3:48
be
3:48
taken.
3:48
But,
3:48
like,
3:49
it
3:49
also
3:49
is
3:49
delicious.
3:50
Yes.
3:51
Right.
3:51
Like,
3:51
it's
3:52
not
3:52
just
3:53
sizzle.
3:53
It
3:53
is
3:53
also
3:54
steak.
3:55
I
3:55
think
3:56
if
3:56
I
3:56
were
3:56
to
3:57
put
3:57
a
3:57
theory
3:57
out
3:57
there
3:58
for
3:58
why
3:58
we
3:59
see
3:59
this
3:59
less
3:59
and
4:00
less
4:00
these
4:01
days,
4:02
it's
4:02
because
4:03
the
4:04
idea
4:05
of
4:06
the
4:06
kitchen
4:07
brigade
4:07
remains
4:08
true.
4:08
Right.
4:08
And
4:08
is
4:09
alive
4:09
and
4:09
well.
4:09
Like
4:10
the
4:10
way,
4:10
you
4:10
know,
4:11
progress
4:11
up
4:11
a
4:11
kitchen.
4:12
I
4:12
would
4:12
argue
4:13
that
4:13
that
4:13
was
4:14
more
4:14
mirrored
4:15
front
4:15
of
4:15
house
4:16
historically
4:17
than
4:17
it
4:17
is
4:17
now.
4:18
Right.
4:18
Where
4:18
you
4:18
would
4:18
have
4:19
different
4:20
stations.
4:21
And
4:21
we
4:21
still
4:21
use
4:22
some
4:22
of
4:22
those
4:22
job
4:22
titles
4:23
today,
4:23
but
4:23
I
4:23
don't
4:24
think
4:24
it
4:24
exists
4:24
as
4:25
much.
4:25
The
4:25
captain.
4:26
The
4:26
back
4:26
waiter.
4:26
The
4:27
waiter.
4:27
The.
4:28
Exactly.
4:28
And
4:28
then
4:28
there
4:29
would
4:29
be
4:29
this
4:29
position
4:30
in
4:30
the
4:30
front
4:30
of
4:31
the
4:31
house
4:31
that
4:31
was.
4:32
I
4:32
don't
4:32
know
4:33
what
4:33
a
4:33
proper
4:33
name
4:33
for
4:33
it
4:34
would
4:34
be,
4:34
but
4:34
you
4:35
would
4:35
be
4:35
the
4:35
person
4:35
who
4:35
would
4:36
have
4:36
the
4:36
guardin,
4:36
and
4:37
you
4:37
would
4:37
be
4:37
doing
4:37
the
4:38
filling
4:38
of
4:38
the
4:38
Dover
4:39
Soul.
4:39
Table.
4:39
Table
4:40
side.
4:40
Exactly.
4:40
Exactly.
4:40
It
4:41
was,
4:41
I
4:41
think,
4:41
a
4:42
position
4:42
of
4:43
prestige,
4:44
but
4:44
also,
4:44
again,
4:44
I
4:44
think
4:45
that
4:45
position
4:45
cost
4:45
money
4:46
to
4:46
the
4:46
house
4:46
and
4:47
to
4:47
the
4:47
business.
4:48
And
4:48
I
4:48
think
4:48
it
4:48
was
4:49
an
4:49
easy
4:49
one
4:49
to
4:49
simply
4:49
erase
4:50
as
4:51
capitalism
4:51
continues
4:52
to
4:52
march
4:52
on.
4:53
Totally.
4:54
And
4:55
I
4:55
think
4:55
we're
4:56
seeing
4:56
that
4:56
even
4:56
now
4:57
in
4:57
modern
4:58
times
4:58
as
4:58
well,
4:58
with
4:58
the
4:59
sort
4:59
of.
5:00
I
5:00
wouldn't
5:01
say
5:01
demise,
5:01
but
5:02
I
5:02
don't
5:02
think
5:02
the
5:03
sommelier
5:03
profession,
5:04
for
5:04
example,
5:04
is
5:05
as
5:05
strong
5:05
as
5:05
it
5:05
was
5:05
maybe
5:06
10
5:06
years
5:06
ago
5:06
where
5:07
you
5:07
had,
5:07
you
5:08
know,
5:08
now
5:09
servers
5:09
are
5:09
expected
5:10
to
5:10
have
5:10
that
5:10
knowledge,
5:11
or
5:11
there's
5:11
maybe
5:12
one
5:12
person
5:12
on
5:12
the
5:13
floor
5:13
that
5:13
knows
5:13
about
5:13
the
5:14
wine
5:14
and
5:14
they're
5:14
sort
5:14
of
5:15
pooed
5:15
about
5:15
for
5:16
everything
5:16
during
5:16
service.
5:17
But
5:18
do
5:18
allow
5:18
me
5:18
to
5:18
pull
5:18
us
5:19
back
5:19
to
5:19
Creve
5:19
Suzette.
5:20
Right
5:20
here.
5:21
And
5:21
that
5:21
origin
5:22
story,
5:22
1895.
5:23
Tell
5:24
us
5:24
about
5:24
this
5:24
and
5:24
tell
5:25
us
5:25
what
5:25
you
5:25
think
5:25
about
5:25
it.
5:26
Sure,
5:26
yeah.
5:26
Cafe
5:27
de
5:27
Paris
5:28
in
5:28
Monte
5:28
Carlo
5:29
in
5:29
1895.
5:30
The
5:31
story
5:31
that
5:31
is
5:31
the
5:31
most
5:31
prevalent,
5:32
and
5:32
then
5:32
there
5:32
are
5:32
several
5:32
stories,
5:33
by
5:33
the
5:33
way,
5:34
says
5:34
that
5:34
an
5:34
assistant
5:35
waiter.
5:35
Right
5:35
Again,
5:36
back
5:36
when
5:36
we
5:36
had
5:36
a
5:36
hierarchy
5:37
of
5:37
wait
5:37
staff
5:37
in
5:37
the
5:38
front
5:38
named
5:39
Henri
5:39
Charpentier
5:41
was
5:41
preparing
5:41
this
5:42
dessert.
5:42
Crips
5:43
didn't
5:43
have
5:43
a
5:43
name
5:44
yet
5:44
for
5:45
the
5:45
Prince
5:45
of
5:45
Wales,
5:46
who
5:46
was
5:46
the
5:46
future
5:46
king
5:47
Edward
5:47
vii.
5:48
And
5:48
the
5:48
cordials
5:49
in
5:49
the
5:49
pan
5:49
accidentally
5:51
caught
5:51
fire
5:52
flambeing
5:52
the
5:52
sauce.
5:53
Now,
5:53
I
5:53
think
5:53
I
5:54
hold
5:54
a
5:54
little
5:54
bit
5:54
of
5:55
contempt
5:55
for
5:55
the
5:55
word
5:55
accidentally
5:56
in
5:56
all
5:56
these
5:56
stories,
5:57
because
5:58
flambeing
5:58
was
5:59
a
5:59
technique
5:59
that
5:59
had
5:59
been
5:59
around
5:59
for
6:00
a
6:00
long
6:00
time.
6:00
Even
6:00
if
6:01
this
6:01
was
6:01
1895.
6:02
This
6:02
was
6:02
mentioned
6:02
in
6:03
Charles
6:03
Dickens
6:03
book,
6:04
you
6:04
know,
6:05
Christmas
6:05
Carol
6:06
in
6:06
1843,
6:06
about
6:08
setting
6:08
fire
6:09
to
6:09
the
6:09
Christmas
6:10
pudding.
6:11
And
6:11
then
6:12
the
6:12
Moors
6:13
were
6:13
lambaying
6:14
food
6:14
even
6:15
further
6:15
back
6:15
than
6:15
that
6:15
in
6:16
the
6:16
14th
6:16
century.
6:17
So
6:17
I
6:18
feel
6:18
that
6:18
it's
6:19
a
6:19
story
6:19
that
6:20
sounds
6:20
quite
6:20
touching,
6:20
but
6:21
also
6:21
sounds
6:21
like
6:21
a
6:22
lie.
6:23
Anyway,
6:24
the
6:24
story
6:24
goes
6:24
on
6:25
to
6:25
say,
6:26
in
6:26
the
6:26
end,
6:26
the
6:27
prince
6:27
and
6:28
future
6:28
king
6:29
really
6:29
enjoyed
6:30
the
6:30
dish.
6:30
There
6:30
was
6:31
someone
6:31
at
6:31
his
6:31
table
6:31
whose
6:32
name
6:32
was
6:32
Suzette.
6:33
The
6:33
waiter
6:34
said,
6:34
let's
6:34
name
6:34
it
6:35
the
6:35
Princess
6:36
Crepes.
6:37
And
6:37
he
6:37
said,
6:37
no,
6:37
let's
6:38
specifically
6:38
name
6:38
it
6:38
Crepes
6:39
Suzette.
6:39
And
6:40
so
6:40
the
6:40
legacy
6:41
and
6:41
lore
6:41
is
6:41
born.
6:42
But
6:42
again,
6:42
I
6:43
think
6:43
many
6:43
of
6:44
these
6:44
stories
6:44
are
6:45
romantic
6:45
and
6:45
romanticized
6:46
and
6:46
not
6:47
necessarily
6:47
the
6:47
truth.
6:48
Regardless,
6:49
here
6:49
we
6:49
are,
6:49
we
6:49
have
6:49
Crepe
6:50
Suzette
6:50
and
6:50
a
6:50
fun
6:51
romantic
6:51
story
6:51
to
6:52
hash
6:52
out.
6:52
I
6:53
like
6:53
that
6:54
during
6:55
his
6:55
naming
6:55
of
6:55
the
6:55
dish
6:56
he
6:56
was
6:56
talking
6:57
about.
6:58
Cause
6:58
he
6:58
later
6:59
chronicled
7:00
this
7:00
in
7:00
his
7:00
autobiography,
7:02
Life
7:02
a
7:02
la
7:03
Henri.
7:04
So
7:04
this
7:04
person,
7:04
and
7:05
apparently
7:05
later
7:05
went
7:06
on
7:06
to
7:06
move
7:06
to
7:06
America.
7:07
I
7:07
think
7:07
it's
7:07
important
7:08
to
7:08
note
7:08
the
7:08
kid
7:08
was
7:08
14
7:09
years
7:09
old
7:09
in
7:10
the.
7:10
Original
7:10
story,
7:11
serving
7:12
a
7:12
prince,
7:13
the
7:13
future
7:13
king.
7:14
But
7:15
this
7:15
being
7:15
French.
7:16
Right,
7:17
Crepe.
7:17
Unless
7:18
I'm
7:18
misunderstanding
7:19
this
7:19
or
7:19
unless
7:19
I'm
7:20
malinformed
7:21
here.
7:22
Crep
7:22
is
7:23
a
7:23
feminine
7:24
noun.
7:25
And
7:25
therefore
7:25
he
7:26
couldn't
7:26
have
7:26
gone
7:27
crepes
7:28
a
7:28
la
7:28
prince
7:29
or
7:29
whatever.
7:30
Or,
7:30
you
7:31
know,
7:31
it
7:31
made
7:31
more
7:31
sense.
7:31
To
7:32
go
7:32
princess
7:33
just
7:33
linguistically
7:33
for
7:34
the
7:34
French
7:34
language.
7:34
Linguistically
7:35
it
7:35
made
7:35
more
7:36
sense
7:36
there.
7:36
There's.
7:36
There's
7:37
other
7:38
disputed
7:38
origins
7:39
of
7:40
who
7:41
Suzette
7:41
was
7:42
or
7:42
why
7:42
Suzette
7:43
was
7:43
mentioned.
7:44
But
7:45
it
7:45
is
7:45
important
7:45
for
7:46
us
7:46
to
7:46
note
7:46
as
7:46
well
7:46
that
7:47
August
7:47
Escoffier
7:48
had
7:49
already
7:49
published
7:50
a
7:50
recipe
7:51
of
7:51
this
7:51
dish
7:53
pretty
7:53
much
7:53
exactly
7:53
as
7:54
is,
7:54
but
7:54
sans
7:55
the
7:56
flambe.
7:56
Yeah.
7:57
And
7:57
why
7:57
do
7:57
you
7:57
think
7:57
he
7:57
didn't
7:58
flambe?
7:58
I
7:58
think
7:59
it's
7:59
because
8:00
the
8:00
theatrics
8:00
didn't
8:01
matter.
8:01
He
8:01
was
8:01
in
8:01
the
8:02
kitchen.
8:02
That's
8:03
a
8:03
great
8:03
point.
8:04
You
8:04
know,
8:04
like
8:05
what
8:05
I
8:05
just
8:05
talked
8:05
about,
8:06
how
8:06
this
8:06
is
8:06
a
8:06
lot
8:06
of
8:07
pomp
8:07
and
8:07
circumstance,
8:07
and
8:08
it's
8:08
definitely
8:08
for
8:08
show.
8:09
If
8:10
no
8:10
one's
8:10
gonna
8:10
see
8:10
it,
8:10
then
8:10
who
8:11
cares?
8:11
Yeah,
8:11
totally.
8:12
You
8:12
can
8:12
cook
8:12
off
8:12
the
8:13
alcohol
8:13
without
8:13
flambeing,
8:14
right?
8:14
You
8:14
can
8:14
just
8:15
cook
8:15
it.
8:15
But
8:17
that
8:17
caramelization
8:18
of
8:19
the
8:19
sugars,
8:19
I
8:20
think
8:20
it's
8:20
a
8:20
really
8:20
important
8:20
point
8:21
that
8:21
you
8:21
talked
8:21
about.
8:22
You
8:22
know,
8:22
you're
8:22
dusting
8:22
that
8:23
on
8:23
there.
8:23
I
8:23
think
8:24
come
8:24
along
8:24
later
8:24
in
8:25
the
8:25
process,
8:25
like
8:26
over
8:27
years,
8:27
in
8:27
time
8:27
and
8:28
practice,
8:28
because
8:29
we've
8:29
realized
8:29
this
8:30
flame
8:30
can
8:30
also
8:30
be
8:30
used
8:31
and
8:31
we
8:31
can
8:31
add
8:32
another
8:32
layer
8:32
of
8:32
complexity
8:33
to
8:33
the
8:33
flavor
8:33
of
8:33
the
8:33
dish
8:34
because
8:34
we
8:34
can
8:34
get
8:35
some
8:35
sugar
8:35
down
8:35
on
8:36
top.
8:36
Right.
8:36
So
8:36
we're
8:36
going
8:36
to
8:36
make
8:37
the
8:37
sauce
8:37
in
8:37
the
8:37
pan.
8:37
We'll
8:37
talk
8:37
about.
8:38
But
8:38
like,
8:38
then
8:38
you
8:39
can
8:39
get
8:39
a
8:39
little
8:39
dusting
8:40
of
8:40
sugar
8:40
on
8:40
top
8:40
right
8:40
before
8:41
you
8:41
flambe.
8:41
And
8:41
that
8:41
flame
8:42
will
8:42
melt
8:42
that
8:42
sugar
8:43
too.
8:44
I
8:44
think
8:44
that
8:44
is
8:45
like
8:45
an
8:45
evolution.
8:46
Okay,
8:47
that
8:47
makes
8:47
sense.
8:48
And
8:49
a
8:49
good
8:49
one
8:49
as
8:49
well,
8:50
right?
8:50
100%.
8:50
One
8:51
that
8:51
makes
8:51
a
8:51
lot
8:51
of
8:51
sense.
8:53
Want
8:53
to
8:53
just
8:53
quote
8:53
something
8:54
here
8:54
from
8:55
Henri's
8:56
book.
8:58
And
8:58
how
8:58
old
8:58
was
8:58
he
8:58
when
8:58
he
8:59
wrote
8:59
the
8:59
book?
8:59
16.
9:00
Well,
9:01
you
9:01
know,
9:01
people
9:02
were
9:02
living
9:02
shorter
9:03
back
9:03
then,
9:03
so
9:03
maybe
9:04
14
9:04
was
9:04
like.
9:04
Maybe
9:04
he
9:05
had
9:05
like
9:05
a
9:05
couple
9:05
of
9:05
kids
9:05
back
9:06
home
9:06
and
9:06
a
9:06
wife
9:06
and
9:06
who
9:07
knows?
9:08
Right?
9:08
People,
9:08
certainly.
9:09
Anyway,
9:09
that
9:10
is
9:10
not
9:10
for
9:10
us
9:10
to
9:10
describe.
9:10
You
9:11
never
9:11
gotta
9:11
believe
9:11
who
9:11
I
9:11
served
9:12
at
9:12
lunch
9:12
today.
9:15
He
9:15
said,
9:16
speaking
9:16
of
9:17
crepe
9:17
suzette,
9:18
he
9:18
just
9:19
told
9:19
the
9:19
story
9:19
in
9:19
his
9:19
book.
9:19
And
9:20
he
9:20
goes,
9:20
thus
9:20
was
9:20
born
9:21
and
9:21
baptized
9:22
this
9:22
confection.
9:23
One
9:23
taste
9:24
of
9:24
which
9:24
I
9:25
really
9:25
believe
9:26
would
9:26
reform
9:27
a
9:27
cannibal
9:28
into
9:28
a
9:29
civilized
9:29
person.
9:30
Well,
9:30
civilized
9:31
gentleman,
9:31
but
9:31
I
9:31
think
9:32
I
9:32
prefer
9:32
person,
9:33
actually.
9:33
Yeah.
9:34
Wow,
9:34
that's
9:34
some
9:35
big
9:35
talk
9:35
from
9:36
young
9:36
Henri.
9:37
And
9:37
then
9:37
he
9:38
says,
9:38
just
9:39
to
9:39
finish
9:39
this
9:39
off,
9:39
just
9:40
to
9:40
round
9:40
out
9:41
the
9:41
next
9:41
day,
9:42
I
9:42
received
9:42
a
9:43
present
9:43
from
9:43
the
9:44
prince.
9:45
A
9:45
jeweled
9:46
ring,
9:46
a
9:47
Panama
9:47
hat,
9:48
and
9:48
a
9:48
cane.
9:49
All
9:49
right,
9:50
interesting
9:50
trio
9:51
right
9:51
there.
9:52
That's
9:52
three
9:53
very
9:54
nice
9:55
accent
9:56
pieces
9:56
to
9:56
add
9:56
to
9:57
your
9:57
wardrobe.
9:58
As
9:58
a
9:59
14
9:59
year
9:59
old
9:59
Frenchman
10:00
in.
10:01
Monaco,
10:01
I'm
10:02
certain
10:02
that
10:02
he
10:03
at
10:03
once
10:04
donned
10:04
them
10:04
all
10:05
at
10:05
the
10:05
same
10:06
time.
10:06
But
10:07
then
10:07
maybe
10:07
over
10:07
time,
10:07
he
10:08
realized
10:08
the
10:08
cane
10:08
goes
10:08
with
10:09
this
10:09
suit,
10:10
the
10:10
hat
10:10
goes
10:10
with
10:10
this
10:11
suit,
10:11
the
10:11
ring
10:11
can
10:12
go
10:12
with
10:12
this
10:12
one.
10:12
I'm
10:13
getting
10:13
the
10:13
vibe
10:13
from
10:13
Henri
10:14
that
10:14
he
10:14
might
10:14
have
10:14
been
10:14
the
10:14
person
10:14
that
10:15
sort
10:15
of
10:15
wore
10:15
this
10:15
so
10:16
that
10:16
people
10:16
would
10:16
ask
10:16
him,
10:17
oh,
10:17
my,
10:17
that's
10:17
a
10:17
beautiful
10:18
hat
10:18
you're
10:18
wearing
10:18
there.
10:19
Well,
10:19
yeah.
10:19
You
10:19
know
10:19
where
10:19
I
10:20
got
10:20
it?
10:20
I
10:20
got
10:20
it
10:20
from
10:20
the
10:20
prince
10:20
who
10:21
gave
10:21
it
10:21
to
10:21
me
10:21
when
10:21
I
10:21
made
10:21
him
10:21
this
10:22
dessert.
10:22
Would
10:22
you
10:22
like
10:22
one
10:23
that
10:23
I
10:23
sales
10:23
to?
10:24
Is
10:24
it
10:24
a
10:24
sales.
10:25
Yeah,
10:25
this
10:25
is
10:25
a
10:25
sales
10:26
technique.
10:26
This
10:27
becomes
10:27
the
10:28
sale.
10:28
Nice.
10:29
Good
10:29
work.
10:29
Strong
10:30
work,
10:30
Henri.
10:31
Yeah.
10:32
I
10:32
tell
10:32
you
10:32
what
10:32
that
10:32
does
10:33
do
10:33
for
10:33
us.
10:33
What's
10:34
that?
10:34
It
10:35
definitely,
10:36
definitively
10:37
answers
10:37
one
10:37
of
10:37
our
10:38
recurring
10:38
questions,
10:39
right?
10:39
Because
10:39
this
10:39
question
10:40
always
10:40
is
10:41
contentious.
10:41
But
10:41
I
10:41
think
10:42
you're
10:42
right.
10:42
This
10:42
one's
10:42
answered.
10:43
What
10:43
is
10:43
the
10:43
question?
10:44
The
10:44
question
10:44
is,
10:44
is
10:45
this
10:45
dish
10:45
for
10:45
a
10:45
prince
10:46
or
10:46
a
10:46
pauper?
10:47
Clearly,
10:47
it's
10:48
for
10:48
a
10:48
prince.
10:48
It's
10:49
for
10:49
a
10:49
prince
10:50
or
10:50
a
10:50
princess,
10:51
so
10:51
that's
10:52
good.
10:52
It's
10:52
for
10:52
royalty.
10:53
Well,
10:53
when
10:53
we
10:54
say
10:54
prince
10:54
and
10:54
pauper,
10:54
we're
10:54
using
10:55
it
10:55
in
10:56
the
10:56
terms
10:57
that
10:57
we
10:57
think
10:57
of
10:57
in
10:58
the
10:58
culinary
10:58
world
10:58
is
10:58
like,
10:59
is
10:59
this
10:59
high
11:00
or
11:00
low
11:00
brow,
11:00
right?
11:01
Like
11:01
prince
11:01
or
11:02
pauper.
11:02
Do
11:02
you
11:02
serve
11:02
this
11:03
to
11:03
the
11:04
upper
11:04
crust,
11:04
or
11:05
do
11:05
you
11:05
just
11:05
eat
11:05
this
11:05
on
11:05
a
11:06
weekend
11:06
at
11:06
home?
11:07
Which,
11:08
by
11:08
the
11:08
way,
11:08
again,
11:09
going
11:09
back
11:09
to
11:09
the
11:09
contentious
11:10
nature
11:10
of
11:11
this
11:11
question,
11:12
it's
11:12
still
11:12
a
11:13
great
11:13
dish
11:13
to
11:13
just
11:13
make.
11:13
I
11:14
mean,
11:14
it's
11:14
just
11:14
pancakes.
11:15
Like,
11:15
every
11:15
Saturday,
11:16
you
11:16
make
11:16
pancakes
11:17
for
11:17
the
11:17
kids,
11:17
blow
11:17
their
11:17
minds
11:18
and
11:18
set
11:18
them
11:18
on
11:18
fire.
11:18
Make
11:19
them
11:19
some
11:19
crepes
11:19
suzette,
11:20
you
11:20
know
11:21
what
11:21
I
11:21
mean?
11:21
Like,
11:22
why
11:22
in
11:22
America
11:22
do
11:23
we
11:23
only
11:23
eat
11:24
thick,
11:24
fluffy
11:25
pancakes
11:25
or
11:26
waffles?
11:26
Like,
11:27
crepes
11:27
are
11:27
delicious,
11:28
you
11:28
know?
11:29
And
11:30
another
11:30
we
11:30
didn't
11:31
mention,
11:31
there's
11:32
obviously
11:32
the
11:32
rolled
11:33
and
11:33
then
11:33
there's
11:33
the
11:33
folded.
11:34
But
11:34
I
11:34
also
11:34
love
11:35
the
11:35
stacks
11:35
of
11:35
crepes.
11:36
Right.
11:37
We
11:37
can
11:37
take
11:37
a
11:37
savory
11:38
or
11:38
sweet
11:38
filling
11:38
and
11:38
layer
11:39
crepes.
11:39
Literally,
11:40
you'd
11:40
have
11:40
to
11:40
layer
11:41
20
11:41
or
11:41
more
11:42
tall
11:42
just
11:42
to
11:42
get
11:42
it
11:42
a
11:42
few
11:43
inches.
11:43
Yeah.
11:43
But
11:43
then
11:43
when
11:44
you
11:44
slice,
11:44
slice
11:44
it,
11:44
you
11:44
have
11:45
this
11:45
great
11:45
striation,
11:46
you
11:46
know,
11:47
almost
11:48
like
11:48
a
11:48
savory
11:48
or
11:49
sweet
11:49
lasagna.
11:50
Anyway,
11:51
I
11:51
digress.
11:52
It's
11:52
a
11:52
prince's
11:52
dish.
11:53
We're
11:53
sticking
11:53
with
11:53
Prince.
11:55
And
11:55
even
11:56
if
11:56
Henri's
11:57
story
11:57
isn't
11:57
true,
11:58
even
11:58
if
11:58
you
11:58
point
11:58
to
11:59
Escoffier,
12:00
just
12:00
the
12:01
places
12:01
and
12:01
the
12:01
names
12:02
and
12:02
the
12:02
people
12:02
that
12:02
are
12:03
involved,
12:03
the
12:03
time
12:03
period
12:03
that
12:04
we're
12:04
talking
12:04
about,
12:04
I
12:04
think
12:04
that
12:05
is
12:05
definitive
12:06
there.
12:07
So
12:07
we
12:07
could
12:07
move
12:07
on.
12:09
What
12:09
are
12:09
our
12:10
non
12:10
negotiables?
12:12
Today's
12:13
non
12:13
negotiables
12:14
are
12:14
brought
12:14
to
12:14
you
12:14
by
12:14
Tequila
12:15
El
12:15
Viejito
12:16
family
12:16
owned
12:17
and
12:17
produced
12:17
since
12:18
1937,
12:19
El
12:19
Viejito
12:20
recalls
12:20
Tequila's
12:20
pre
12:21
industrial
12:21
era
12:22
and
12:22
delivers
12:22
a
12:22
Profile
12:23
that
12:23
places
12:23
cooked
12:24
agave
12:24
front
12:24
and
12:25
center
12:25
right
12:26
where
12:26
it
12:26
should
12:26
be.
12:29
I
12:29
think
12:30
almost
12:30
every
12:30
ingredient
12:30
is
12:31
non
12:31
negotiable
12:31
because
12:31
again,
12:32
this
12:32
is
12:33
the
12:33
second
12:33
time
12:33
we've
12:33
had
12:33
a
12:33
dish
12:34
that
12:34
doesn't
12:34
have
12:34
a
12:34
whole
12:35
lot
12:35
of
12:35
ingredients.
12:36
Right.
12:36
So
12:36
we
12:36
gonna
12:37
have
12:37
to
12:37
have.
12:38
For
12:38
our
12:38
crips,
12:39
we
12:40
need
12:40
egg,
12:40
flour,
12:41
butter,
12:41
milk,
12:42
salt,
12:44
maybe
12:44
water.
12:44
We'll
12:45
talk
12:45
about
12:45
that
12:45
in
12:45
the
12:45
build.
12:46
But
12:47
then
12:47
also
12:48
maybe.
12:48
And
12:49
I
12:49
didn't
12:49
find
12:49
any
12:49
of
12:50
the
12:50
classics
12:50
using
12:50
this,
12:51
but
12:51
I
12:51
find
12:51
that
12:51
I
12:51
do
12:51
it
12:52
when
12:52
I
12:52
make
12:52
these.
12:53
Some
12:53
kind
12:53
of
12:53
extract,
12:54
either
12:54
vanilla
12:55
or
12:55
almond.
12:56
But
12:56
I
12:56
guess
12:56
that
12:56
that
12:56
means
12:57
that's
12:57
not
12:57
a
12:57
non
12:57
negotiable.
12:58
I
12:58
think
12:58
the
12:58
other
12:59
ones
12:59
are.
12:59
And
12:59
then
12:59
for
13:00
the
13:00
sauce,
13:00
again,
13:01
sort
13:01
of
13:01
non
13:01
negotiable.
13:02
We
13:02
need
13:03
plenty
13:03
of
13:03
butter,
13:04
plenty
13:04
of
13:04
sugar.
13:05
We
13:05
can
13:05
talk
13:05
about
13:05
sugar.
13:06
Is
13:06
it
13:06
white
13:06
sugar,
13:06
turbinado
13:07
sugar,
13:07
brown
13:07
sugar?
13:08
I
13:08
see
13:08
a
13:08
use
13:08
for
13:08
all
13:09
of
13:09
them,
13:09
but
13:09
I
13:09
think
13:10
basically
13:10
it's
13:10
just
13:11
white
13:11
castor
13:11
sugar.
13:12
And
13:12
for
13:12
those
13:12
who
13:12
don't
13:12
know
13:13
what
13:13
caster
13:13
sugar
13:13
is,
13:13
that's
13:15
a
13:15
finer
13:15
grind
13:16
than
13:16
your
13:16
sort
13:17
of
13:17
regular
13:18
granulated
13:19
sugar,
13:19
but
13:19
not
13:20
so
13:20
fine
13:20
as
13:20
powdered
13:21
sugar.
13:22
It
13:22
has
13:22
a
13:22
more
13:22
even
13:22
melt.
13:23
When
13:23
we're
13:23
gonna
13:23
make
13:23
a
13:24
sauce
13:24
like
13:24
this
13:26
orange
13:26
juice,
13:27
and
13:27
I
13:27
think
13:28
a
13:28
little
13:28
bit
13:28
of
13:28
lemon
13:29
juice
13:29
to
13:29
acid,
13:29
adjust
13:30
that.
13:30
Although
13:31
that's
13:31
not
13:31
classical,
13:31
so
13:32
maybe
13:32
that's
13:32
not
13:32
non
13:32
negotiable.
13:34
Curacao,
13:35
which
13:35
is
13:35
orange
13:36
liqueur.
13:36
And
13:36
that
13:36
can
13:36
be
13:37
something
13:37
from
13:37
the
13:37
Isle
13:37
of
13:37
Curacao,
13:38
which
13:38
is
13:38
in
13:38
the
13:39
Caribbean.
13:39
It's
13:39
owned
13:39
by
13:39
the
13:39
Dutch,
13:41
which
13:42
is.
13:42
You
13:42
know,
13:43
there's
13:43
a
13:43
certain.
13:44
I
13:44
jotted
13:45
it
13:45
down
13:45
somewhere,
13:45
but
13:45
I
13:46
didn't
13:46
put
13:46
it
13:46
in
13:46
my
13:46
notes.
13:46
But
13:46
there's
13:47
a
13:47
certain
13:47
fruit
13:48
there.
13:48
You
13:49
know
13:49
it
13:49
by
13:49
chance.
13:49
It's
13:49
not
13:50
an
13:50
orange.
13:50
It
13:50
has
13:50
its
13:51
own
13:51
name,
13:51
but
13:51
that's
13:52
where
13:52
Curacao
13:52
gets
13:52
its
13:52
flavor.
13:53
But
13:53
then
13:53
there's
13:54
also
13:54
ones
13:54
that
13:54
aren't
13:54
made
13:55
down
13:55
there.
13:55
And
13:56
that's.
13:56
You
13:56
just
13:56
mentioned
13:57
Grand
13:57
Marnier
13:57
or
13:57
Cointreau.
13:58
Just
13:58
get
13:58
some.
13:59
And
13:59
you
13:59
even
13:59
joked.
13:59
You
14:00
said
14:00
you
14:00
want
14:00
to
14:00
make
14:00
this
14:00
with
14:00
the
14:01
blue.
14:01
Blue
14:02
Curacao.
14:02
Let's
14:02
go.
14:02
You
14:02
stole
14:03
one
14:03
of
14:03
my
14:03
non
14:03
negotiables.
14:04
Oh,
14:04
is
14:04
that
14:04
your
14:04
non
14:05
negotiable?
14:05
Oh,
14:06
sorry.
14:06
This
14:06
is
14:06
a
14:06
blue
14:07
dish.
14:07
Curacao
14:09
brandy.
14:10
Yes.
14:11
I
14:11
think
14:11
it's
14:11
a
14:11
non
14:12
negotiable.
14:12
We
14:12
need
14:12
both
14:13
Curacao
14:13
and
14:13
brandy.
14:14
Although
14:14
we
14:14
can
14:15
look
14:15
back
14:15
and
14:15
see
14:15
classic
14:15
recipes.
14:16
They
14:16
all
14:16
have
14:17
curacao,
14:17
not
14:17
all
14:17
of
14:17
them
14:18
have
14:18
brandy.
14:18
But
14:18
I
14:18
think
14:18
it
14:18
needs
14:18
both
14:19
because
14:19
otherwise
14:19
it'd
14:19
be
14:20
a
14:20
little
14:20
too
14:20
sweet.
14:21
And
14:21
I
14:21
know
14:21
that
14:22
this
14:22
will
14:22
come
14:22
up
14:22
over
14:22
and
14:23
over
14:23
in
14:23
conversation
14:24
on
14:24
the
14:24
show.
14:24
Here
14:25
I
14:25
am
14:25
not
14:25
the
14:25
sweetest
14:26
tooth.
14:26
So
14:27
anything
14:27
I
14:27
can
14:27
do
14:27
to
14:28
kind
14:28
of
14:28
mitigate
14:29
some
14:29
sweetness,
14:29
I'm
14:29
probably
14:30
gonna.
14:31
Some
14:31
zest
14:31
in
14:32
some
14:32
form
14:32
or
14:32
another
14:32
we'll
14:33
talk
14:33
about.
14:33
And
14:33
then
14:34
I
14:34
think
14:34
the
14:34
most
14:35
non
14:35
negotiable
14:35
to
14:36
the
14:36
whole
14:36
thing,
14:36
because
14:36
I
14:36
think
14:37
it's
14:37
the
14:37
whole
14:37
point
14:37
of
14:38
this
14:38
dish.
14:39
Fire.
14:40
Nice.
14:40
Fire.
14:41
Has
14:41
to
14:41
be
14:41
involved.
14:42
I
14:42
think
14:43
there
14:43
are
14:43
other
14:44
things
14:44
we
14:44
can
14:44
look
14:44
at
14:44
when
14:45
it
14:45
comes
14:45
to
14:45
non
14:45
negotiables
14:46
that
14:46
are
14:46
not
14:47
necessarily
14:48
ingredients.
14:48
I
14:49
think
14:49
it's
14:49
elements
14:50
of
14:50
the
14:50
dish.
14:51
And
14:52
I
14:52
think
14:52
one
14:52
of
14:52
the
14:52
most
14:52
important
14:53
for
14:53
me
14:53
is
14:53
that
14:53
the
14:54
crepes
14:54
have
14:54
to
14:55
be
14:55
paper
14:55
thin.
14:56
They
14:56
have
14:56
to
14:56
be,
14:57
you
14:57
know,
14:57
a.
14:58
Because
14:58
you're
14:58
gonna
14:58
fold
14:59
or
14:59
roll
14:59
them.
15:00
But
15:00
also,
15:01
that's
15:02
the
15:02
whole
15:02
idea
15:03
of
15:03
this
15:03
dish.
15:04
It's
15:04
not
15:04
supposed
15:04
to
15:05
be
15:05
an
15:05
American
15:05
pancake.
15:06
So
15:07
that's
15:07
a
15:07
non
15:07
negotiable.
15:08
And
15:08
then
15:09
another
15:09
thing
15:09
I
15:09
would
15:09
mention,
15:10
too.
15:11
You
15:11
have
15:11
to
15:11
rest
15:11
the
15:12
batter.
15:13
Yeah.
15:14
And
15:14
I
15:14
think
15:15
both
15:15
of
15:15
us,
15:15
in
15:16
our
15:16
digging
15:17
around
15:17
for
15:17
this
15:18
dish,
15:18
were
15:18
surprised
15:19
to
15:19
see
15:19
that
15:19
one
15:19
of
15:19
our
15:19
kind
15:20
of
15:20
heroes
15:20
did
15:20
not
15:20
at
15:21
all.
15:21
In
15:21
fact,
15:21
he
15:22
made
15:22
a
15:22
point
15:22
of
15:22
how
15:23
quickly
15:23
he
15:23
could
15:23
make
15:24
these.
15:24
Yes.
15:24
Jacques,
15:26
thanks
15:26
to
15:27
Tequila
15:27
El
15:27
Viejito
15:28
for
15:28
presenting
15:28
today's
15:29
non
15:29
negotiables
15:30
for
15:30
an
15:30
authentic
15:31
taste
15:31
of
15:31
tequila.
15:32
Head
15:32
to
15:32
the
15:32
show
15:32
notes
15:33
to
15:33
learn
15:33
more
15:33
about
15:33
Tequila
15:34
El
15:34
Viejito
15:35
today.
15:38
So
15:38
let's
15:39
move
15:39
into
15:39
it
15:39
now.
15:39
Let's
15:40
move
15:40
into.
15:40
What
15:41
do
15:41
Jack,
15:41
Julia,
15:42
and
15:42
other
15:43
culinary
15:43
luminaries
15:45
have
15:45
to
15:45
say
15:45
about
15:46
this
15:46
dish?
15:47
Not
15:47
a
15:47
bunch
15:48
of
15:49
quotable
15:51
material
15:51
out
15:52
there,
15:52
but
15:52
certainly,
15:53
as
15:53
you
15:53
hinted
15:54
at
15:54
there,
15:55
Jack
15:56
Pepin
15:57
not
15:57
resting
15:58
his
15:58
batter,
15:58
and
15:58
Julia
15:59
absolutely
16:00
was.
16:00
Yeah.
16:01
So
16:01
Julia
16:02
whipped
16:02
up
16:02
her
16:03
batter,
16:03
and
16:04
then
16:04
she
16:04
recommended
16:05
over
16:05
and
16:05
over
16:05
to
16:05
let
16:05
it
16:06
rest
16:06
for.
16:06
And
16:06
this
16:06
was
16:06
all
16:07
the
16:07
way
16:07
back
16:07
to
16:07
her
16:07
show
16:07
on
16:08
kqed,
16:11
the
16:11
French
16:12
Chef.
16:13
But
16:13
she
16:13
recommended
16:14
resting
16:14
for
16:14
at
16:14
least
16:14
two
16:15
hours.
16:16
I
16:16
always
16:16
make
16:17
crepe
16:17
batter
16:18
either
16:18
using
16:18
an
16:18
immersion
16:19
blender,
16:19
which
16:19
is
16:19
going
16:20
to
16:20
really
16:20
buzz
16:20
it
16:20
up,
16:21
or
16:21
a
16:21
blender,
16:23
and
16:23
then
16:24
I
16:24
put
16:24
it
16:24
in
16:24
the
16:25
fridge
16:25
and
16:25
let
16:25
it
16:25
sit
16:25
overnight.
16:26
Right.
16:26
Because
16:28
the
16:28
mechanical
16:29
manipulation,
16:29
I've
16:29
created
16:30
so
16:30
much
16:30
air
16:30
pockets
16:31
in
16:31
there
16:31
that
16:31
I
16:31
want
16:31
to
16:31
let
16:32
it
16:32
settle.
16:32
Also,
16:33
the
16:33
resting
16:34
is
16:34
to
16:34
help
16:34
the
16:35
flour
16:36
absorb
16:37
the
16:37
moisture
16:38
and
16:38
hydrate.
16:38
Hydrate.
16:39
And
16:39
so
16:40
that
16:40
it's
16:40
not
16:40
as
16:41
tough
16:42
or
16:42
sort
16:42
of
16:43
chewy.
16:44
Right.
16:45
But
16:45
Jacques,
16:45
man,
16:46
I
16:46
was
16:46
really
16:47
shocked.
16:47
The
16:47
video
16:47
that
16:48
I
16:48
saw
16:48
of
16:48
him,
16:48
he
16:49
literally
16:49
put
16:49
butter
16:50
in
16:50
the
16:50
pan
16:50
to
16:51
start
16:51
melting
16:51
and
16:51
said,
16:51
I'll
16:52
have
16:52
the
16:52
crepe
16:52
batter
16:53
Made
16:53
by
16:53
the
16:53
time
16:53
the
16:54
butter
16:54
melts.
16:54
And
16:54
I
16:54
was
16:55
like,
16:55
whoa.
16:56
And
16:56
he
16:56
did
16:57
flour,
16:57
water,
16:57
milk,
16:58
sugar,
16:59
eggs.
17:00
He
17:00
pours
17:00
in
17:00
half
17:01
the
17:01
milk
17:01
and
17:01
whips,
17:02
which
17:02
I
17:02
also
17:03
recommend,
17:03
if
17:03
you're
17:03
not
17:04
using
17:04
a
17:04
mechanical
17:05
method,
17:07
put
17:07
in
17:07
half
17:07
of
17:07
your
17:07
liquid
17:08
and
17:08
whip
17:08
that
17:08
very
17:09
well,
17:09
and
17:09
it'll
17:09
come
17:09
together
17:09
into
17:10
a
17:10
smooth,
17:10
thick
17:10
paste,
17:11
and
17:11
then
17:11
you
17:12
can
17:12
pour
17:12
in
17:12
the
17:12
rest.
17:12
If
17:13
you
17:13
pour
17:13
in
17:13
all
17:13
the
17:13
liquid
17:14
at
17:14
once,
17:15
you
17:15
risk
17:15
having
17:16
lumps,
17:17
which
17:17
are
17:17
fine
17:17
again
17:18
in
17:18
pancakes
17:18
and
17:18
waffles,
17:19
but
17:19
not
17:19
so
17:19
much
17:19
in
17:19
crips.
17:20
There
17:21
is
17:21
an
17:21
interesting
17:21
thing
17:22
about
17:22
this
17:22
when
17:23
it
17:23
comes
17:23
to
17:23
the
17:23
batter,
17:24
and,
17:24
you
17:24
know,
17:24
you've
17:24
got
17:25
into
17:25
it
17:25
there,
17:25
so
17:25
we
17:25
might
17:25
as
17:26
well
17:26
cover
17:26
it
17:26
now.
17:27
The
17:27
technique
17:28
when
17:28
you're
17:28
making
17:28
that,
17:29
you
17:29
know
17:29
what
17:30
this
17:30
is?
17:30
You
17:30
know
17:30
what
17:31
that
17:31
batter
17:31
is?
17:32
It's
17:32
just
17:33
a
17:33
sweet
17:33
Yorkshire
17:34
pudding.
17:34
Oh,
17:35
yeah,
17:35
it
17:35
kind
17:35
of
17:36
is.
17:36
It's
17:37
pretty
17:37
much
17:37
the
17:38
exact
17:38
same
17:38
thing
17:39
that
17:39
the
17:39
method
17:39
for
17:40
making
17:40
it
17:40
is
17:40
the
17:40
same.
17:41
Right.
17:42
The
17:42
ingredients,
17:42
bar
17:43
sugar
17:43
are
17:43
exactly
17:44
the
17:44
same.
17:44
Now,
17:44
your
17:45
consistency
17:45
might
17:46
be
17:46
a
17:46
little
17:46
bit
17:46
different
17:47
if
17:47
you're
17:48
a
17:48
cheat
17:48
with
17:48
your
17:49
Yorkshire
17:49
pudding.
17:49
You
17:50
might
17:50
add
17:50
a
17:50
little
17:50
bit
17:50
of
17:51
baking
17:51
powder,
17:51
but
17:51
you
17:52
shouldn't
17:52
do
17:52
that
17:52
if
17:52
you're
17:52
doing
17:52
it
17:53
properly.
17:54
But
17:54
you
17:54
would
17:54
always
17:55
make
17:55
that
17:56
batter
17:56
the
17:57
day
17:57
before.
17:58
So
17:59
Saturday
18:00
afternoon
18:00
in
18:01
the
18:01
kitchen,
18:01
you
18:01
know,
18:02
in
18:02
the
18:02
uk,
18:02
we're
18:03
always
18:03
gonna
18:03
have
18:03
Sunday
18:04
lunch
18:04
the
18:05
next
18:05
day.
18:05
You
18:06
cannot
18:06
leave
18:06
the
18:06
kitchen
18:07
on
18:07
Saturday
18:07
night
18:08
until
18:08
you
18:09
have
18:09
made
18:09
that
18:09
Yorkshire
18:10
pudding
18:10
batter.
18:10
And
18:10
the
18:11
same
18:11
should
18:11
probably
18:11
be
18:12
true
18:12
of
18:12
your
18:12
crepe
18:13
suzette
18:13
if
18:13
you
18:13
have
18:13
it
18:13
on
18:14
the
18:14
menu.
18:14
So
18:14
now
18:15
what
18:15
you're
18:15
saying
18:15
is
18:16
we're
18:16
gonna
18:16
get
18:17
together
18:17
and
18:17
make
18:17
a
18:17
video
18:17
of
18:18
us
18:18
doing
18:18
crepe
18:19
suzette
18:19
Yorkie.
18:20
It'd
18:21
be
18:21
like
18:21
a
18:21
Dutch
18:21
baby,
18:22
right?
18:22
Yeah.
18:23
Like,
18:23
we
18:23
put
18:23
it
18:23
in
18:23
a
18:23
big,
18:24
wide
18:24
pan
18:24
with
18:25
a
18:25
healthy
18:26
amount
18:26
of,
18:26
you
18:26
know,
18:27
hot
18:27
fat
18:27
in
18:27
the
18:28
bottom
18:28
and
18:28
then
18:28
poured
18:29
it
18:29
in
18:29
and
18:29
slammed
18:29
it
18:29
into
18:29
the
18:30
oven.
18:30
It
18:31
would
18:31
puff.
18:31
Yeah.
18:32
But
18:32
we're
18:32
not
18:32
looking
18:32
for
18:32
a
18:33
crypt
18:33
to
18:33
puff.
18:33
But
18:33
this
18:34
would
18:34
do
18:34
that.
18:34
This
18:34
would
18:35
do
18:35
that.
18:35
Yeah,
18:35
you're
18:36
right.
18:36
100%.
18:36
So
18:37
it's
18:37
interesting
18:38
when
18:38
you
18:38
see
18:38
that,
18:38
but,
18:38
yeah.
18:39
And
18:39
I
18:39
think
18:40
all
18:40
of
18:40
the
18:40
literature
18:41
that's
18:41
out
18:41
there
18:41
or
18:42
all
18:42
the
18:42
schooling
18:43
comes
18:44
down
18:44
to
18:45
mixing
18:45
half
18:46
of
18:46
your.
18:46
Your
18:47
liquid
18:47
ingredients
18:47
with
18:48
the
18:48
solid
18:48
ones
18:48
first
18:49
beating
18:50
out
18:50
any
18:52
lumps,
18:53
and
18:53
then
18:53
adding
18:54
the
18:54
rest
18:54
of
18:54
your
18:54
ingredients.
18:54
And
18:55
you're
18:55
gonna
18:55
get
18:55
that
18:55
really
18:55
nice
18:56
consistency
18:57
there.
18:57
Smooth.
18:57
Right.
18:58
It's
18:58
such
18:59
an
18:59
overlooked
18:59
technique
19:00
in
19:00
so
19:00
many
19:02
use
19:02
cases.
19:03
And
19:03
I
19:04
see
19:04
people
19:04
failing
19:05
things,
19:05
and
19:05
I'm
19:05
like,
19:06
you
19:06
just
19:07
put
19:07
in
19:07
half
19:07
the
19:07
liquid
19:07
First.
19:08
Right.
19:08
Like,
19:08
get
19:09
this
19:09
emulsification.
19:10
Effectively,
19:10
you're
19:11
trying
19:11
to
19:11
create
19:11
sort
19:11
of
19:11
an
19:11
emulsification.
19:12
Get
19:12
this
19:12
emulsification
19:13
happening
19:13
before
19:14
you
19:14
flood
19:14
it.
19:15
Because
19:15
once
19:15
it's
19:15
flooded,
19:15
it's
19:16
weirdly
19:16
harder
19:16
to
19:16
mix
19:17
things
19:17
in.
19:17
And
19:18
I
19:18
think
19:18
that's.
19:18
That
19:18
seems
19:19
a
19:19
little
19:19
bit
19:19
counterintuitive
19:20
even
19:20
to
19:20
me
19:20
when
19:20
I
19:20
say
19:20
it
19:21
out
19:21
loud.
19:21
But,
19:21
like,
19:22
it
19:22
absolutely
19:23
is
19:23
better
19:24
on
19:24
that
19:24
front.
19:25
And
19:26
also
19:26
specific
19:26
to
19:26
Julia
19:27
or
19:27
something
19:27
that
19:28
Julia
19:28
does
19:29
that
19:29
I
19:30
don't
19:30
think
19:30
everyone
19:30
does.
19:30
And
19:31
you
19:31
certainly
19:31
don't
19:31
have
19:32
to.
19:32
She
19:32
makes
19:32
a
19:33
compound
19:33
butter
19:34
in
19:34
the
19:34
food
19:34
processor
19:35
with
19:35
her
19:35
ingredients
19:36
that
19:36
you
19:36
can
19:36
use
19:36
as
19:37
a
19:37
sort
19:37
of
19:37
base
19:38
for
19:38
the
19:38
sauce.
19:39
She
19:39
also
19:39
used
19:39
that
19:40
compound
19:40
butter.
19:40
She
19:40
whipped
19:41
it
19:41
in
19:41
a.
19:41
In
19:42
a,
19:42
you
19:42
know,
19:42
mixer.
19:43
Yeah.
19:43
With
19:43
beater
19:44
blades,
19:45
so
19:45
it
19:45
was,
19:45
like,
19:45
fluffy.
19:46
And
19:46
she
19:47
filled
19:47
her
19:47
crepes
19:48
with
19:48
it
19:48
first.
19:48
So
19:48
she
19:49
had
19:49
the
19:49
flat
19:49
crepe
19:49
laid
19:50
there,
19:50
put
19:50
on
19:50
a
19:51
healthy.
19:51
And
19:51
I
19:51
mean,
19:51
Julia
19:52
was
19:52
healthy
19:52
with
19:52
the
19:53
butter.
19:53
Put
19:53
on
19:53
a
19:53
healthy
19:54
layer
19:54
of
19:54
that
19:55
before
19:55
folding
19:55
it
19:56
into
19:56
quarters
19:56
and
19:57
then
19:57
going
19:57
into
19:57
the
19:57
pan
19:58
with
19:58
some
19:58
of
19:58
that
19:58
butter
19:58
to
19:59
add
19:59
sugar,
19:59
to
20:00
make
20:00
a
20:00
caramel,
20:00
to
20:01
add
20:01
the
20:01
juice
20:01
and
20:02
everything
20:02
else.
20:02
So
20:03
this
20:03
thing
20:03
was,
20:03
like,
20:04
just
20:04
oozing
20:05
with
20:06
melted
20:06
buttery
20:07
goodness.
20:09
And
20:09
I'm
20:09
sure
20:10
she
20:10
was
20:10
using
20:10
some
20:10
real
20:11
high
20:11
quality
20:11
French
20:12
butter.
20:12
He's
20:13
no
20:13
slouch.
20:14
Well,
20:14
that
20:15
makes
20:15
a
20:15
lot
20:15
of
20:15
sense,
20:15
I
20:16
think,
20:16
from
20:16
a
20:16
restaurant
20:17
perspective,
20:17
to
20:17
have
20:18
that
20:18
base
20:18
compound
20:19
butter
20:20
for
20:20
service
20:21
portioned
20:21
out
20:22
at
20:22
home.
20:22
Probably
20:23
a
20:23
step
20:23
too
20:24
far.
20:24
Yeah,
20:24
I
20:24
think
20:25
so.
20:25
A
20:25
little
20:25
bit,
20:25
you
20:26
know,
20:26
gilding
20:26
the
20:26
lily.
20:27
But
20:27
also,
20:28
she
20:28
did
20:28
mention
20:28
numerous
20:29
times,
20:29
make
20:29
a
20:29
bunch
20:30
of
20:30
it
20:30
and
20:30
keep
20:30
it
20:30
in
20:30
your
20:30
freezer.
20:31
And
20:31
then
20:31
it's
20:31
just
20:31
on
20:31
hand.
20:32
So,
20:32
like,
20:33
which
20:34
alludes
20:34
to
20:34
the
20:34
restaurant,
20:35
you
20:35
know,
20:35
technique
20:35
that
20:36
you
20:36
just
20:36
mentioned.
20:37
But
20:37
she
20:37
mentions,
20:38
you
20:38
know,
20:38
using
20:38
it
20:38
for
20:39
other
20:39
things,
20:39
too.
20:39
You
20:39
know,
20:40
put
20:40
this
20:40
on.
20:40
On
20:41
biscuits.
20:41
Put
20:41
this
20:42
in
20:42
your
20:42
buttercream
20:42
and
20:43
make
20:43
frosting
20:44
for
20:44
a
20:44
cake.
20:44
Like,
20:44
things
20:45
like
20:45
that.
20:45
You
20:45
know,
20:45
scones
20:46
would
20:46
be
20:46
nice,
20:46
for
20:46
sure.
20:47
Oh,
20:47
beautiful.
20:48
You
20:48
know,
20:49
and
20:49
I
20:49
think
20:51
that
20:51
that
20:51
spoke
20:51
to
20:51
the
20:52
Times,
20:52
you
20:52
know,
20:53
and
20:53
should
20:53
speak
20:53
to
20:53
the
20:54
Times
20:54
today,
20:54
too.
20:54
Like
20:54
any.
20:55
Everything
20:55
you
20:55
do
20:56
should
20:56
have
20:56
more
20:56
than
20:56
one
20:56
use.
20:57
You
20:57
know,
20:58
I'd
20:58
love
20:58
to
20:59
see
20:59
what
20:59
Julia
20:59
has
21:00
knocking
21:00
around
21:00
just
21:01
on.
21:01
On
21:01
place
21:02
in
21:02
her
21:02
freezer.
21:03
I
21:03
know,
21:03
right?
21:04
Like,
21:04
imagine
21:05
the
21:05
different
21:05
compound
21:06
butters
21:06
and
21:06
sauces
21:07
and
21:07
stocks.
21:07
Well,
21:08
I
21:08
mean,
21:08
you.
21:09
You're
21:09
soon
21:09
to
21:09
have
21:09
a
21:10
chest
21:10
freezer
21:11
in
21:11
your
21:12
basement.
21:13
If
21:13
we
21:13
can
21:14
find
21:14
a
21:14
chest
21:15
freezer
21:15
partner
21:15
for
21:16
this
21:16
show.
21:16
We
21:17
are.
21:17
I
21:17
mean,
21:17
that
21:17
is
21:18
unbelievable.
21:19
That
21:19
will
21:19
take
21:20
things.
21:20
I
21:20
mean,
21:20
I
21:21
have
21:21
a
21:21
basement,
21:21
too.
21:21
I
21:21
could
21:21
use
21:22
one.
21:22
Let's
21:22
get
21:23
two,
21:23
and
21:24
we'll
21:24
be
21:25
whole
21:25
animal
21:26
butchery.
21:27
Listen,
21:28
you
21:28
know,
21:28
two
21:28
years
21:28
ago,
21:29
I
21:29
bought
21:29
myself
21:29
for
21:29
Christmas
21:30
a
21:30
half
21:30
a
21:30
pig
21:31
from
21:31
a
21:32
farm
21:32
nearby.
21:33
And
21:33
I
21:33
absolutely
21:34
would
21:34
have
21:34
bought
21:34
the
21:34
whole
21:34
pig,
21:34
but
21:35
I
21:35
was
21:35
already
21:35
thinking
21:35
like,
21:35
well,
21:36
I'm
21:36
have
21:36
to
21:36
put,
21:36
you
21:36
know,
21:37
I'm
21:37
gonna
21:37
have
21:37
to
21:37
put
21:37
this
21:37
in
21:38
the
21:38
freezer
21:38
at
21:38
my
21:39
bar,
21:40
where,
21:40
you
21:41
know,
21:41
Anyway,
21:42
yeah,
21:42
let's
21:42
not
21:42
limit.
21:43
Ourselves
21:43
to
21:44
half
21:44
an
21:44
animal.
21:44
You
21:44
know
21:45
what
21:45
I
21:45
mean?
21:45
What
21:45
do
21:45
you
21:45
do
21:46
with
21:46
the
21:46
other
21:46
half?
21:46
We
21:46
want
21:46
it.
21:47
All
21:47
right,
21:48
so
21:48
that's
21:48
what
21:48
the
21:48
culinary
21:49
luminaries
21:49
have
21:50
to
21:50
say
21:50
about
21:50
this
21:50
dish
21:51
or
21:51
how
21:51
they
21:51
approach
21:51
the
21:52
dish.
21:52
We're
21:53
gonna
21:53
take
21:53
a
21:53
quick
21:53
break
21:54
now,
21:55
and
21:55
then
21:55
when
21:55
we
21:55
come
21:56
back,
21:57
let's
21:57
explore
21:58
the
21:58
ingredients.
22:04
Listener,
22:05
a
22:05
wee
22:05
small
22:06
ask
22:06
from
22:06
us
22:06
here
22:07
at
22:07
the
22:07
Sourced
22:08
HQ
22:09
if
22:09
you're
22:09
enjoying
22:10
the
22:10
show.
22:10
Leaving
22:11
a
22:11
rating
22:11
and
22:11
review
22:12
wherever
22:13
you
22:13
listen
22:13
to
22:14
Sourced
22:14
really
22:15
does
22:15
help
22:15
more
22:15
than
22:16
you
22:16
might
22:16
think.
22:17
Whether
22:17
you're
22:17
hearing
22:18
this
22:18
the
22:18
week
22:18
it
22:18
comes
22:19
out
22:19
or
22:19
discovering
22:20
the
22:20
show
22:20
later
22:20
down
22:21
the
22:21
line,
22:21
those
22:22
reviews
22:23
really
22:23
help
22:23
us
22:24
reach
22:24
more
22:24
people
22:25
and
22:25
ultimately
22:26
get
22:27
more
22:27
folks
22:27
cooking
22:27
with
22:28
booze
22:28
and
22:29
drinking
22:29
with
22:29
food.
22:30
You
22:31
don't
22:31
have
22:31
to
22:31
pause
22:31
the
22:31
episode
22:32
to
22:32
do
22:32
it
22:32
right
22:32
now
22:32
because
22:33
I'm
22:33
sure
22:33
you're
22:33
not
22:33
as
22:33
forgetful
22:34
as
22:34
I
22:35
am,
22:35
but
22:36
if
22:36
you
22:36
could
22:36
please
22:37
throw
22:38
it
22:38
on
22:38
your
22:38
to
22:38
do
22:38
list
22:39
for
22:39
later
22:39
today.
22:40
And
22:40
hey,
22:41
if
22:41
you
22:41
feel
22:41
like
22:42
spreading
22:42
the
22:42
word
22:42
even
22:43
more,
22:43
tell
22:44
one
22:44
or
22:44
two
22:44
friends
22:44
you
22:45
think
22:45
might
22:46
like
22:46
sauced.
22:47
We
22:47
believe
22:47
in
22:48
word
22:48
of
22:48
mouth.
22:48
We're
22:49
grateful
22:49
you're
22:50
here.
22:50
And
22:50
we
22:51
are
22:51
just
22:52
getting
22:52
started.
22:54
From
22:54
Souther
22:54
and
22:55
I
22:55
both.
22:55
Thank
22:56
you
22:56
so
22:57
much
22:57
in
22:57
advance.
22:58
And
22:59
now
22:59
back
23:00
to
23:00
our
23:00
regular
23:01
programming.
23:04
All
23:05
right,
23:05
we
23:05
are
23:05
back,
23:06
and
23:06
it
23:07
is
23:07
time
23:07
to
23:08
explore
23:08
our
23:09
ingredients
23:09
for
23:09
this
23:10
dish.
23:10
For
23:10
Crepe
23:10
Suzette,
23:12
I'm
23:12
gonna
23:12
list
23:12
through
23:13
them.
23:13
Nothing
23:13
too
23:13
crazy,
23:14
nothing
23:14
too
23:14
special
23:15
in
23:15
this
23:15
one.
23:15
All
23:15
very
23:16
common
23:16
ingredients,
23:17
all
23:18
purpose
23:18
flour,
23:19
eggs,
23:20
whole
23:20
milk
23:21
and
23:21
butter
23:22
for
23:22
the
23:23
battery.
23:24
Anything
23:24
to
23:24
add
23:25
to
23:25
that
23:25
or
23:25
anything
23:26
to
23:26
elaborate
23:26
on?
23:27
Well,
23:27
like
23:27
I
23:27
said,
23:27
we
23:28
can
23:28
split
23:28
some
23:28
of
23:28
the
23:28
milk
23:29
out
23:29
with
23:29
water,
23:29
which
23:29
seems
23:30
common
23:30
in
23:30
the
23:30
original
23:31
recipes,
23:31
but
23:31
I
23:31
don't
23:32
know
23:32
if
23:32
that
23:32
was
23:32
just
23:32
sort
23:32
of
23:33
economics
23:33
at
23:34
work
23:34
or
23:35
what
23:37
I
23:38
would
23:38
say
23:38
maybe
23:38
if
23:39
you're
23:39
looking
23:39
for
23:39
the
23:40
lighter
23:40
version,
23:41
then
23:41
don't
23:41
use
23:41
whole
23:41
milk,
23:43
but
23:44
I
23:44
think
23:44
you
23:44
can
23:44
get
23:44
away
23:44
with
23:44
just
23:45
regular
23:45
just
23:46
using
23:46
milk.
23:46
Either
23:46
way,
23:47
even
23:47
if
23:47
you
23:47
use
23:47
whole
23:47
milk,
23:47
it
23:48
doesn't
23:48
matter.
23:48
But
23:48
we
23:48
did
23:49
see
23:49
that
23:50
early
23:50
recipes
23:51
often
23:52
cut
23:52
the
23:52
milk
23:52
with
23:52
water,
23:53
and
23:53
then
23:53
I
23:53
would
23:54
say
23:54
a
23:55
little
23:55
pinch
23:55
of
23:55
salt
23:56
is
23:56
going
23:56
to
23:56
make
23:56
yes,
23:56
Please.
23:57
You
23:57
know,
23:57
that's
23:57
going
23:57
to
23:57
give
23:58
some
23:58
balance
23:58
to
23:58
the
23:58
final
23:59
dessert
23:59
in
23:59
general.
24:00
And
24:00
as
24:00
I
24:00
mentioned
24:01
earlier,
24:01
I
24:02
like
24:02
to
24:02
squeak
24:02
in
24:03
a
24:03
little
24:03
bit
24:03
of
24:03
extract,
24:03
either
24:04
vanilla
24:04
or
24:05
almond.
24:05
But
24:06
again,
24:07
it's
24:07
not
24:07
100%.
24:08
It
24:09
is
24:09
a
24:09
negotiable.
24:09
Right.
24:10
We
24:10
do
24:10
it
24:10
in
24:10
non
24:10
negotiables
24:11
before.
24:11
Now
24:11
we're
24:11
talking
24:12
about
24:12
a
24:12
few
24:12
things
24:12
that
24:12
are
24:12
maybe
24:12
negotiable.
24:13
Yeah.
24:14
In
24:14
that
24:15
vein
24:15
and
24:16
in
24:16
that
24:16
spirit,
24:18
I
24:18
have
24:18
always,
24:19
when
24:19
I've
24:19
made
24:19
this
24:20
dish
24:20
in
24:21
restaurants,
24:22
I've
24:22
always
24:22
added
24:23
a
24:23
little
24:23
bit
24:23
of
24:23
lager
24:24
to
24:24
the
24:24
batter,
24:25
a
24:25
little
24:25
bit
24:25
of
24:25
beer.
24:26
Right.
24:27
And
24:28
that
24:28
brings
24:28
you
24:28
some.
24:28
A
24:28
little
24:29
effervescence,
24:29
which
24:29
is
24:30
going
24:30
to
24:30
give
24:30
your
24:30
crepe
24:30
a
24:31
little.
24:31
Kind
24:31
of
24:31
a
24:31
lacy
24:32
pattern.
24:33
Exactly.
24:34
Yeah.
24:34
And
24:34
that's
24:35
going
24:35
to
24:35
look
24:35
beautiful
24:35
in
24:35
the
24:36
pan.
24:36
Plus,
24:36
there'll
24:37
be
24:37
some
24:37
sugars
24:37
in
24:37
the
24:37
beer
24:38
that'll
24:38
help
24:38
get
24:39
some
24:39
browning.
24:40
Because
24:40
crepes
24:40
cook
24:41
so
24:41
quickly,
24:41
they're
24:41
often
24:42
a
24:42
little
24:42
bit
24:42
pale.
24:44
That
24:44
should
24:44
have
24:44
been.
24:44
Another
24:44
one
24:45
of
24:45
our
24:45
non
24:45
negotiables
24:46
is
24:46
color
24:46
on
24:46
the
24:47
crep.
24:47
Well,
24:47
but
24:47
we're
24:47
gonna
24:47
caramelize
24:48
them
24:48
regardless.
24:49
But,
24:49
like,
24:50
I
24:50
do
24:50
believe
24:50
that
24:50
many
24:51
creps
24:51
that
24:51
I
24:51
see
24:52
out
24:52
in
24:52
the
24:52
wild
24:53
are
24:53
slightly.
24:53
And
24:54
there
24:54
are
24:54
a
24:54
lot
24:54
of.
24:54
Weirdly
24:55
enough,
24:55
in
24:55
the
24:55
Lower
24:55
east
24:55
side,
24:56
where
24:56
I
24:56
lived
24:56
for
24:57
so
24:57
long
24:57
in
24:57
New
24:57
York,
24:58
there's
24:58
plenty
24:58
of
24:58
creperies.
24:59
Like
25:00
just
25:00
a
25:00
little
25:00
hole
25:00
in
25:00
the
25:00
wall,
25:01
no
25:01
bigger
25:01
than
25:01
this
25:01
studio
25:02
that
25:02
you
25:02
just
25:02
step
25:02
in
25:02
and
25:03
grab
25:03
a
25:03
couple
25:03
crepes
25:03
and
25:03
step
25:04
out.
25:04
Right.
25:04
Like
25:04
it's
25:04
like
25:04
a
25:04
slice
25:05
of
25:05
pizza.
25:07
But
25:07
I
25:07
would
25:07
say,
25:07
largely,
25:08
they're
25:08
not.
25:09
They
25:09
don't
25:09
have
25:09
enough
25:10
browning
25:10
on
25:10
them.
25:10
Yeah.
25:11
Like,
25:11
I
25:11
don't
25:11
want
25:11
them
25:12
to
25:12
be
25:12
brown
25:13
like
25:13
a
25:13
piece
25:13
of
25:13
toast,
25:14
but
25:14
they
25:14
need
25:14
to
25:14
not
25:14
be
25:15
pale.
25:15
And
25:16
I
25:16
think
25:17
that
25:17
browning,
25:17
I
25:18
prefer
25:18
to
25:18
come
25:18
from
25:18
the
25:19
pan.
25:19
I
25:19
think
25:19
it's
25:20
a
25:20
different
25:20
browning
25:20
than
25:21
caramelization.
25:22
But
25:22
both.
25:23
Both
25:23
do
25:23
the
25:23
trick.
25:24
You
25:24
know,
25:24
you
25:24
want
25:24
that
25:24
color.
25:25
You
25:25
just
25:25
don't
25:25
want
25:25
it
25:25
to
25:26
look
25:26
anemic
25:26
and
25:27
white.
25:28
Yeah,
25:28
that's
25:29
the
25:29
word.
25:29
Yeah.
25:30
So
25:31
maybe,
25:31
though,
25:31
look
25:32
healthy.
25:32
Maybe
25:33
a
25:33
little.
25:33
Maybe
25:33
a
25:34
little
25:35
brown
25:35
ale
25:35
instead
25:36
of
25:36
your
25:36
lager.
25:36
You
25:37
know,
25:37
if
25:37
you
25:37
want
25:37
to
25:37
bring
25:37
a
25:37
bit
25:37
of
25:37
yeasty,
25:38
kind
25:38
of
25:38
toasty
25:39
notes
25:39
into
25:39
that,
25:40
you're
25:40
going
25:41
to
25:41
impact
25:41
the
25:41
flavor.
25:41
But
25:42
it's
25:42
just
25:42
a
25:42
touch.
25:42
Right.
25:43
That's
25:43
not
25:43
going
25:44
to
25:44
take
25:44
the.
25:44
Take
25:45
the
25:45
full
25:45
reins
25:45
of
25:46
the
25:46
dish.
25:46
Then
25:47
when
25:47
it
25:47
comes
25:47
to
25:47
our
25:48
sauce.
25:48
Sorry,
25:49
just
25:49
reminding
25:50
myself
25:50
here,
25:51
looking
25:51
at
25:51
my
25:51
notes.
25:52
Butter,
25:53
sugar,
25:54
orange
25:55
zest,
25:56
orange
25:57
juice,
25:59
orange
25:59
liqueur.
26:01
And
26:02
we
26:03
are
26:03
saying
26:03
also,
26:03
we
26:04
are
26:04
Committing
26:04
to
26:04
brandy.
26:05
I
26:05
mean,
26:06
I
26:06
think
26:06
that
26:07
the
26:07
bulk
26:07
of
26:07
the
26:07
recipes
26:07
we
26:08
saw
26:08
that
26:08
were
26:08
early
26:09
used
26:10
both.
26:10
So
26:10
there's
26:11
a
26:11
historic
26:11
reason
26:12
to
26:12
do
26:12
that.
26:12
And
26:12
I
26:12
think,
26:12
frankly,
26:13
our
26:13
show
26:14
is
26:14
called
26:14
Sauced
26:15
because
26:15
we
26:15
cook
26:15
with
26:15
booze.
26:16
So
26:16
if
26:17
there's
26:17
an
26:17
opportunity
26:17
to
26:17
use
26:17
more
26:18
than
26:18
one
26:18
booze,
26:18
let's
26:18
do
26:18
it.
26:19
Let's
26:19
get
26:19
some
26:20
beer
26:20
in
26:20
the
26:20
batter.
26:20
Let's
26:21
get
26:21
some
26:21
brandy
26:22
and
26:22
some
26:22
curacao,
26:23
whatever.
26:23
Let's
26:24
go.
26:24
Absolutely.
26:25
That's
26:25
the
26:26
spirit
26:26
we
26:26
like
26:26
to
26:26
live
26:27
in
26:27
here.
26:29
And
26:29
that's
26:29
all
26:29
I
26:30
think
26:30
we
26:30
have
26:30
to
26:30
say
26:30
about
26:30
ingredients.
26:31
Like
26:31
we
26:31
said,
26:32
very
26:32
straightforward.
26:33
We're
26:33
going
26:33
to
26:33
touch
26:34
upon
26:34
everything
26:34
else
26:34
in
26:34
our
26:35
other
26:35
segments.
26:36
So
26:37
moving
26:38
swiftly
26:38
on
26:39
to
26:39
technical
26:40
considerations.
26:41
Okay.
26:41
There's
26:42
a
26:42
few.
26:42
We've
26:43
covered
26:43
everything,
26:43
I
26:43
think,
26:44
when
26:44
it
26:44
comes
26:44
to
26:45
making
26:45
the
26:45
batter.
26:46
But
26:46
do
26:46
you
26:46
want
26:46
to
26:46
talk
26:46
about
26:47
the
26:47
desired
26:48
consistency?
26:49
Yeah.
26:50
This
26:50
batter
26:50
is
26:50
much
26:51
thinner
26:52
than
26:52
I
26:52
think
26:53
the
26:53
general
26:54
American
26:54
home
26:55
cook
26:56
is
26:56
going
26:57
to
26:57
be
26:57
used
26:57
to.
26:58
This
26:58
is.
26:58
This
26:58
is
26:58
a
26:59
very
26:59
pourable
26:59
batter.
27:00
It
27:00
is
27:00
not
27:00
thick.
27:01
It
27:01
doesn't,
27:01
you
27:01
know,
27:02
it
27:02
barely
27:02
has
27:02
nappe.
27:03
Right.
27:03
When
27:03
you
27:03
dunk
27:04
a
27:04
spoon
27:04
into
27:04
it,
27:04
you
27:04
can
27:04
make
27:05
the
27:05
line
27:05
on
27:05
the
27:05
back
27:05
and
27:06
it
27:06
will
27:06
hold,
27:06
but
27:06
not
27:07
forever.
27:08
So
27:08
it
27:08
needs
27:08
to
27:09
be
27:09
super
27:09
pourable.
27:10
And
27:10
what
27:11
that's
27:11
going
27:11
to
27:11
do
27:11
is
27:11
help
27:12
you
27:12
then
27:12
achieve
27:12
one
27:12
of
27:13
the
27:13
technical
27:13
goals
27:13
as
27:13
well,
27:14
which
27:14
is
27:14
a
27:14
very
27:14
thin
27:15
crepe.
27:16
Right.
27:17
Because
27:18
if
27:18
you
27:18
put
27:19
too
27:19
much
27:19
in
27:19
the
27:19
pan,
27:21
the
27:22
underside,
27:22
the
27:22
side
27:23
touching
27:23
the
27:23
pan
27:23
will
27:24
set,
27:24
but
27:24
then
27:24
there'll
27:25
be
27:25
too
27:25
much
27:25
liquid
27:25
on
27:26
top
27:26
for
27:26
you
27:26
to
27:26
ever
27:26
flip
27:26
it
27:28
and
27:29
thus
27:30
ruining
27:30
the
27:30
crepe,
27:31
which
27:31
you're
27:31
gonna
27:31
do
27:31
first.
27:31
Two
27:32
crepes
27:32
always
27:32
wind
27:32
up
27:33
either
27:33
in
27:33
the
27:34
garbage
27:34
or
27:34
in
27:34
the
27:34
chef's
27:34
mouth.
27:35
Right.
27:35
Well,
27:35
you
27:36
know,
27:36
give
27:37
them
27:37
to
27:37
the
27:37
dogs,
27:38
I
27:38
think.
27:38
Or
27:38
give
27:38
them
27:38
to
27:38
the
27:39
dogs.
27:39
Right.
27:39
Is
27:40
what
27:40
some
27:40
folks
27:40
have
27:41
said,
27:41
although
27:41
I
27:41
believe
27:42
one
27:42
of
27:43
Jack
27:43
or
27:43
Julia
27:43
doesn't
27:44
subscribe
27:44
to
27:44
that
27:45
theory.
27:45
I
27:45
forget
27:46
which
27:46
one.
27:47
The
27:47
consistency
27:48
I've
27:48
seen
27:48
some
27:49
folks
27:49
basically
27:50
describing
27:50
as
27:51
like
27:52
heavy
27:52
cream.
27:53
Yeah.
27:53
Or
27:54
an
27:54
extra
27:54
virgin
27:54
olive
27:55
oil.
27:55
Like
27:55
that
27:56
liquidy
27:56
we're
27:56
talking
27:56
about.
27:57
Yeah,
27:57
yeah.
27:57
It
27:57
should
27:57
look.
27:57
It
27:58
should
27:58
look
27:58
kind
27:58
of
27:58
like
27:58
cream.
27:59
That's
27:59
a
27:59
great.
27:59
That's
28:00
a
28:00
great.
28:00
I
28:00
think
28:00
a
28:01
great
28:01
one.
28:01
And
28:01
the
28:01
reason
28:02
for
28:02
that,
28:02
of
28:02
course,
28:03
is
28:03
because
28:04
then
28:04
another
28:05
of
28:05
our
28:05
technical
28:06
considerations
28:06
here.
28:07
How
28:07
do
28:07
you
28:07
make
28:08
them
28:08
that
28:08
thin?
28:09
How
28:09
do
28:09
you
28:10
prepare
28:10
this
28:10
dish?
28:13
Today's
28:13
preparation
28:14
is
28:14
brought
28:14
to
28:14
you
28:14
by
28:15
Underberg.
28:16
The
28:16
chef's
28:16
handshake
28:17
after
28:17
service.
28:18
That's
28:19
Underberg.
28:21
We're
28:21
looking
28:22
at
28:22
a
28:22
very
28:22
specific
28:23
technique,
28:23
and
28:24
ideally
28:25
a
28:25
specific
28:25
Pan,
28:26
if
28:26
you
28:26
have
28:26
one.
28:27
Yeah.
28:27
Crepe
28:27
pans
28:28
are
28:28
basically
28:28
just
28:29
big,
28:29
flat
28:29
discs
28:30
that
28:30
have
28:30
almost
28:30
no
28:31
lip
28:31
whatsoever
28:32
on
28:32
the
28:32
edge.
28:32
And
28:32
that's
28:32
for
28:32
a
28:33
couple
28:33
of
28:33
reasons.
28:33
One,
28:34
because
28:34
you're
28:34
gonna
28:34
make
28:34
this
28:35
thin
28:35
dish
28:35
in
28:35
the
28:35
first
28:35
place.
28:36
But
28:36
two,
28:36
so
28:37
that
28:37
your.
28:37
Whatever
28:38
tool
28:38
you're
28:38
using
28:38
can
28:38
easily
28:39
get
28:39
to
28:39
the
28:39
edge
28:40
without
28:40
having
28:40
to
28:40
kind
28:40
of
28:40
come
28:41
in
28:41
through
28:41
the
28:41
slope
28:42
of
28:42
a
28:42
pan.
28:43
But
28:43
then
28:43
tertiarily,
28:44
there
28:45
is
28:45
a
28:45
tool
28:45
which
28:46
I've
28:46
never
28:46
used.
28:46
I
28:47
think
28:47
we
28:47
can
28:47
get
28:47
away
28:47
without
28:48
this
28:48
tool.
28:48
I
28:48
think
28:49
this
28:49
is
28:49
just
28:50
the
28:50
makers
28:50
that
28:51
want
28:51
to
28:51
make
28:51
you
28:51
think
28:51
that
28:51
this
28:51
is
28:52
essential.
28:53
The
28:53
crepe
28:53
spreader.
28:54
Right.
28:55
That
28:55
little
28:55
thing
28:55
looks
28:56
like
28:56
you're
28:56
making
28:56
a
28:56
Zen
28:56
garden
28:57
out
28:57
of
28:57
your
28:57
crepes.
28:58
If
28:58
you've
28:58
got
28:59
those
28:59
gigantic
28:59
ones
29:00
that
29:00
you
29:00
see
29:00
on
29:00
the
29:00
streets
29:01
where
29:02
they're
29:02
making
29:02
them,
29:02
it
29:03
comes
29:03
in
29:03
handy
29:03
because
29:03
you
29:03
can't
29:04
pick
29:04
that
29:04
thing
29:04
up
29:04
and
29:04
rotate
29:05
it.
29:05
But
29:05
the
29:05
idea
29:06
here
29:06
is
29:06
to
29:06
take
29:06
that
29:07
thin
29:07
batter
29:08
about
29:08
quarter
29:09
of
29:09
a
29:09
cup
29:09
or
29:09
so,
29:11
and
29:11
then
29:11
lift
29:11
your
29:12
already
29:12
heated
29:12
pan,
29:14
whether
29:14
it's
29:14
a
29:14
crepe
29:15
pan
29:15
or
29:15
a
29:15
regular
29:16
saute
29:16
pan,
29:17
hopefully
29:18
well
29:19
polymerized.
29:19
If
29:19
it's
29:20
not
29:20
nonstick,
29:21
we'll
29:21
talk
29:21
about
29:22
that
29:22
on
29:22
another
29:22
episode.
29:24
But
29:25
well
29:26
greased.
29:27
And
29:27
then
29:27
you.
29:27
I
29:28
think
29:28
conventional
29:29
wisdom
29:29
or
29:30
intuition
29:30
tells
29:30
you
29:30
to
29:31
put
29:31
it
29:31
in
29:31
the
29:31
center
29:32
and
29:32
then
29:32
try
29:32
and
29:32
swirl
29:33
it
29:33
out.
29:33
I
29:34
think
29:34
this
29:34
is
29:34
a
29:34
mistake.
29:35
What
29:35
you
29:35
want
29:35
to
29:36
do
29:36
is
29:36
lift
29:36
the
29:36
pan
29:37
at
29:37
the
29:37
same
29:37
time
29:37
as
29:38
you,
29:38
then
29:38
with
29:38
your
29:38
other
29:39
hand,
29:39
go
29:39
in
29:39
on
29:40
one
29:40
side
29:41
of
29:41
the
29:41
panel
29:42
with
29:42
all
29:42
of
29:42
the
29:42
batter
29:43
at
29:43
once,
29:43
and
29:43
then
29:43
kind
29:44
of
29:44
tilt
29:44
the
29:44
pan
29:45
so
29:45
that
29:45
it
29:45
can
29:45
kind
29:45
of
29:45
run
29:46
across.
29:46
You
29:47
will
29:47
do
29:47
a
29:47
little
29:47
tilting
29:47
back
29:48
and
29:48
forth,
29:48
but
29:48
you're
29:49
not
29:49
then
29:49
trying
29:49
to
29:49
tilt
29:50
360
29:51
degrees.
29:51
Right.
29:52
Which
29:53
I
29:53
think
29:53
results
29:53
in
29:54
poor
29:54
results.
29:56
But
29:56
also
29:57
note,
29:57
this
29:57
batter
29:58
is
29:58
so
29:58
thin
29:58
and
29:58
so
29:58
easy
29:59
to
29:59
work
29:59
with
29:59
and
30:00
so
30:00
quick
30:00
to
30:00
work
30:00
with,
30:01
that
30:01
if
30:01
it
30:02
spreads
30:02
down
30:02
and
30:03
a
30:03
couple
30:03
of
30:04
holes
30:04
appear,
30:04
not
30:05
a
30:05
problem.
30:05
Just
30:05
dip
30:06
slightly
30:07
into
30:07
your
30:07
batter
30:07
and
30:08
patch
30:08
those
30:08
holes,
30:09
and
30:09
it'll
30:10
be
30:10
fine.
30:10
Easy,
30:11
easy.
30:11
Easy
30:12
as
30:12
pie.
30:13
Easy
30:13
as
30:13
making
30:14
crepes.
30:15
I
30:15
think
30:17
something
30:17
that
30:17
I've
30:17
always
30:18
found
30:18
useful
30:19
when
30:19
making
30:19
this
30:19
as
30:20
well.
30:20
Especially
30:20
if
30:20
you're
30:21
going
30:21
for
30:21
that
30:21
real
30:22
nice
30:22
caramelization,
30:23
that
30:24
browning
30:24
of
30:24
the
30:24
batter
30:25
on
30:25
both
30:25
sides.
30:26
Although
30:27
the
30:27
second
30:27
side
30:28
is
30:28
always
30:28
gonna
30:28
be
30:29
less
30:29
than
30:29
the
30:29
first,
30:30
just
30:30
in
30:30
terms
30:30
of
30:30
the
30:31
time
30:31
that
30:31
it
30:31
takes
30:31
to
30:32
cook
30:32
it
30:32
right.
30:32
You're
30:32
never
30:33
gonna
30:33
get
30:33
as
30:33
much
30:33
color.
30:34
You'll
30:34
get
30:34
a
30:34
little
30:34
browning
30:35
on
30:35
the
30:35
first
30:35
side
30:35
when
30:35
you
30:35
flip
30:36
it
30:36
over,
30:36
it's
30:36
almost
30:36
cooked
30:37
already.
30:37
So
30:37
the
30:37
second
30:37
Side
30:38
gets
30:38
almost
30:38
nothing.
30:38
But
30:38
I
30:39
love
30:39
that
30:39
Julia
30:39
referred
30:40
to
30:40
that
30:40
side,
30:41
the
30:41
non
30:41
public
30:42
side.
30:43
Well,
30:43
that
30:43
is
30:44
a
30:44
consideration
30:45
when
30:45
putting
30:45
everything
30:46
together.
30:46
Yeah.
30:47
I
30:47
like
30:47
to
30:47
use
30:48
a
30:48
little
30:48
toothpick,
30:48
though,
30:49
to
30:50
just,
30:50
just
30:51
when
30:51
you're
30:51
checking
30:52
that,
30:52
the
30:53
doneness
30:53
of
30:53
the
30:53
crepe.
30:54
And
30:54
you
30:54
know,
30:55
like,
30:55
of
30:55
course,
30:55
you
30:55
can
30:55
flip
30:56
it
30:56
like
30:56
a
30:56
pancake
30:57
or
30:57
whatever,
30:57
you
30:58
know,
30:58
especially
30:58
if
30:58
your
30:58
pan
30:59
is
30:59
a
30:59
nice
31:00
non
31:00
stick
31:00
or
31:00
properly
31:01
polymerized.
31:02
But
31:02
just
31:03
a
31:03
toothpick
31:04
is
31:04
gonna
31:04
release
31:04
that
31:05
from
31:05
the
31:05
bottom.
31:05
Just
31:06
let
31:06
you
31:06
check.
31:06
And
31:06
then
31:07
you
31:07
can
31:07
flip
31:08
it
31:08
in
31:08
whichever
31:08
manner
31:09
you
31:09
see
31:09
fit.
31:09
Sure.
31:10
And
31:10
I
31:10
would
31:10
say,
31:10
you
31:10
know,
31:10
and
31:11
again,
31:11
we'll
31:11
make
31:11
a
31:11
video
31:11
about
31:12
this,
31:12
but,
31:12
you
31:12
know,
31:13
crepes
31:13
are
31:13
so
31:13
delicate
31:14
and
31:14
so
31:15
thin,
31:16
but
31:17
when
31:17
they
31:17
set,
31:17
they.
31:17
They
31:18
do
31:18
have
31:18
some
31:18
handleability.
31:19
Yes.
31:19
And
31:20
the
31:20
truth
31:20
of
31:20
the
31:20
matter
31:21
is
31:21
we're
31:21
cooking
31:22
them
31:22
at
31:22
a
31:22
sort
31:22
of
31:23
a
31:23
medium,
31:24
low
31:24
temperature.
31:25
You
31:26
can
31:26
get
31:26
whatever
31:27
spatula,
31:27
wooden
31:27
spoon,
31:27
whatever
31:28
you're
31:28
using
31:28
under
31:29
the
31:29
edge
31:29
of
31:29
it
31:29
and
31:29
then
31:30
literally
31:30
go
31:30
in
31:30
with
31:30
your
31:30
second
31:31
hand
31:31
and
31:32
just
31:32
sort
31:32
of
31:32
touch
31:33
the
31:33
top
31:33
as
31:33
you
31:33
flip
31:34
it.
31:34
You
31:34
don't
31:34
have
31:34
to
31:34
flip
31:35
the
31:35
pan,
31:36
you
31:36
know,
31:36
because
31:36
they
31:36
wind
31:36
up
31:37
folding
31:37
or
31:37
whatever
31:38
and
31:38
you
31:38
feel
31:38
like
31:38
a
31:39
failure.
31:40
You
31:41
can
31:41
literally
31:41
go
31:41
in.
31:41
And
31:41
if,
31:42
and
31:42
if
31:42
you're
31:42
even
31:42
using
31:43
a
31:43
larger
31:43
pan,
31:43
you
31:44
can
31:44
go
31:44
in
31:44
with
31:44
just
31:44
two
31:44
hands
31:45
and
31:45
kind
31:45
of
31:45
grab
31:45
it
31:45
real
31:46
quick
31:46
and
31:46
flip
31:46
it.
31:46
Right.
31:47
I'm
31:47
not
31:47
advocating
31:48
for
31:48
anybody
31:48
to
31:48
burn
31:48
themselves
31:49
out
31:49
there,
31:49
but
31:50
it's
31:51
not
31:51
as
31:51
hot
31:51
as
31:51
you
31:51
think
31:51
it
31:52
is.
31:52
You
31:52
can,
31:53
you
31:53
can
31:53
do
31:53
this
31:53
pretty
31:54
easily,
31:54
and
31:54
you
31:54
can
31:54
use
31:55
your
31:55
hands
31:55
like
31:56
a
31:57
chef
31:57
does.
31:58
We
31:58
would
31:58
always,
31:59
because
31:59
I've
32:00
worked,
32:00
as
32:00
I
32:00
mentioned,
32:01
worked
32:01
in
32:01
restaurants
32:02
where
32:02
we
32:02
had
32:02
this
32:02
on
32:02
the
32:02
menu.
32:03
The
32:04
pastry
32:04
chef
32:05
would
32:05
have
32:06
a
32:07
specific
32:08
crepe
32:09
nonstick
32:10
pan.
32:10
Oh,
32:11
yeah.
32:11
Just
32:11
dedicated
32:11
pan.
32:12
No
32:12
one
32:12
else
32:13
was
32:13
allowed
32:13
to
32:13
use
32:13
it.
32:13
Don't
32:14
touch
32:14
my
32:14
crepe
32:14
pan.
32:15
The
32:15
only
32:16
other
32:16
section
32:16
in
32:16
the
32:16
kitchen
32:17
that
32:17
will
32:17
have
32:18
dedicated
32:18
nonstick
32:19
pans
32:19
that
32:19
no
32:19
one
32:19
else
32:20
was
32:20
allowed
32:20
to
32:20
touch
32:20
was
32:20
the
32:21
fish
32:21
section.
32:21
Yeah,
32:22
I
32:22
was
32:22
literally
32:22
about
32:22
to
32:23
jump
32:23
in
32:23
and
32:23
say
32:23
that
32:23
100%.
32:24
So
32:24
those
32:24
two.
32:25
But
32:25
yeah,
32:25
stay
32:25
away
32:26
from
32:26
the
32:26
chefs.
32:27
The
32:27
pastry
32:27
chef's
32:28
nonstick
32:28
pan.
32:29
Well,
32:29
because
32:29
I
32:29
would,
32:29
you
32:29
know,
32:30
we
32:30
keep
32:30
joking
32:31
about
32:31
polymerization,
32:32
but
32:32
I
32:32
would
32:32
say
32:32
that
32:32
those
32:33
pans
32:33
that
32:33
you're
32:33
talking
32:33
about
32:34
aren't
32:34
quote
32:35
unquote,
32:35
traditional
32:35
non
32:36
stick
32:36
pans.
32:36
They
32:37
are
32:37
pans
32:37
that
32:37
are
32:38
been
32:38
seasoned
32:39
well
32:39
enough
32:39
to
32:39
become
32:40
non
32:40
stick.
32:41
And
32:41
if
32:41
someone
32:41
gets
32:42
a
32:42
hold
32:42
of
32:42
your
32:42
nonstick
32:43
that
32:43
you've
32:43
seasoned
32:44
over
32:44
time
32:44
and
32:45
weeks
32:45
and
32:45
maybe
32:45
even
32:46
years,
32:46
and
32:46
they,
32:48
you
32:48
know,
32:49
do
32:49
Some
32:49
damage
32:49
to
32:49
it,
32:50
then
32:50
you've
32:50
got
32:50
to
32:50
start
32:50
over.
32:52
So
32:52
I
32:52
would
32:53
always.
32:53
And
32:53
again,
32:53
this
32:54
moves
32:54
us
32:54
on
32:54
to
32:54
our
32:54
next
32:55
technical
32:55
consideration.
32:56
I
32:56
would
32:57
always
32:57
do
32:57
the
32:57
sauce
32:58
and
32:58
the
32:58
final
32:58
preparation
32:59
in
32:59
a
32:59
different
33:00
pan
33:01
than
33:01
exists
33:01
for
33:02
cow.
33:02
Yeah,
33:02
of
33:02
course.
33:02
Right.
33:03
That
33:04
wasn't
33:04
even
33:04
on
33:04
my
33:05
radar.
33:05
Yeah,
33:05
I
33:05
mean,
33:06
that's
33:06
why
33:06
they
33:06
make
33:06
specific
33:07
crepe
33:07
pans,
33:07
because
33:07
you
33:07
really
33:07
can't
33:08
use
33:08
them
33:08
for
33:08
anything
33:08
else.
33:08
Yes.
33:09
You
33:09
put
33:09
anything
33:09
else
33:09
on
33:09
there,
33:10
it's
33:10
got
33:10
no
33:10
sides.
33:10
It'll
33:11
just
33:11
keep
33:11
on
33:11
going,
33:12
you
33:12
know.
33:13
And
33:13
I
33:13
don't
33:14
want
33:14
the
33:15
crossover
33:16
of
33:16
fish
33:17
and
33:17
creps
33:17
unless
33:18
we
33:18
are,
33:18
of
33:18
course,
33:18
making
33:19
savory
33:19
ones.
33:19
But
33:19
that's
33:20
not
33:20
what
33:20
is
33:20
on
33:20
the
33:20
menu
33:20
today.
33:21
Not
33:21
today.
33:22
Different
33:23
show.
33:23
Different
33:23
show.
33:24
Different
33:24
episode
33:24
for
33:25
us
33:25
when
33:25
we
33:25
are
33:26
moving
33:26
into
33:26
that
33:26
source.
33:28
So
33:28
I'm
33:28
gonna
33:29
start
33:29
my
33:29
sauce.
33:29
Right.
33:30
I'm
33:30
gonna
33:30
get.
33:30
I'm
33:31
either
33:31
gonna
33:31
use
33:31
that
33:31
compound
33:32
butter
33:32
if
33:34
we've
33:34
gone
33:34
to
33:34
the
33:34
trouble
33:34
of
33:35
making
33:35
some,
33:36
or
33:37
just
33:37
standard
33:37
butter
33:38
and
33:38
sugar
33:39
at
33:39
the
33:39
same
33:39
time.
33:39
We're
33:39
starting
33:40
this.
33:40
This
33:40
is
33:40
a
33:40
caramel
33:41
sauce.
33:43
We
33:43
are
33:43
gonna
33:43
add
33:44
to
33:44
that.
33:45
Our
33:46
citrus
33:46
juice.
33:47
Well,
33:48
yeah,
33:48
but
33:48
we
33:48
gotta
33:48
get
33:49
that
33:49
caramel
33:49
happening
33:49
first,
33:50
right?
33:50
Yes,
33:50
of
33:51
course.
33:51
Just
33:51
cause
33:51
you
33:51
threw
33:51
those
33:52
in.
33:52
Oh,
33:52
yeah,
33:53
of
33:53
course.
33:53
I
33:53
mean,
33:54
I
33:54
was
33:54
allowing
33:55
for
33:55
some,
33:55
you
33:56
know,
33:56
some
33:56
time
33:56
to
33:56
pass
33:57
there.
33:57
I'm
33:57
just
33:58
rocking
33:58
through
33:58
this.
33:59
Get
33:59
to
33:59
the
33:59
point
34:00
in
34:00
the
34:00
next
34:00
consideration,
34:01
which
34:01
is
34:02
flambe.
34:04
Must
34:04
happen.
34:05
Has
34:05
to
34:05
happen.
34:06
How
34:06
do
34:06
you
34:07
do
34:07
it?
34:07
Safely.
34:08
Safely.
34:09
Okay.
34:09
So
34:10
ideally
34:11
for
34:12
a
34:13
no
34:14
failure
34:14
at
34:14
launch,
34:15
you're
34:15
gonna
34:16
have
34:16
your
34:16
spirits
34:17
warm
34:17
already,
34:19
Right.
34:19
So
34:20
let's
34:20
get
34:20
those
34:20
in
34:21
a
34:21
small
34:22
saucepan
34:23
of
34:23
their
34:23
own
34:23
on
34:24
a
34:24
very
34:24
low
34:24
heat.
34:25
I'm
34:25
not
34:25
trying
34:26
to
34:26
boil
34:27
this
34:27
by
34:27
any
34:27
means.
34:27
And
34:27
don't
34:28
forget,
34:28
alcohol
34:28
boils
34:28
at
34:28
a
34:28
much
34:29
lower
34:29
temperature.
34:29
I
34:29
just
34:30
want
34:30
to
34:30
get
34:30
them
34:30
warm.
34:30
That
34:30
way
34:30
they
34:31
definitely,
34:31
definitely,
34:31
definitely
34:32
will
34:32
ignite.
34:33
Once
34:33
you've
34:33
got
34:33
your
34:33
caramel
34:34
going,
34:34
you
34:34
can
34:34
go
34:35
in
34:35
with
34:35
that
34:35
liquid.
34:36
You
34:37
want
34:37
to
34:37
stand
34:37
back,
34:38
especially
34:38
if
34:38
you're
34:38
using
34:39
an
34:39
actual
34:40
gas
34:40
flame.
34:41
You
34:41
want
34:41
to
34:41
stand
34:41
back
34:42
from
34:42
the
34:42
pan
34:42
a
34:42
little
34:42
bit
34:42
and
34:43
pull
34:43
it
34:43
towards
34:44
you
34:44
and
34:44
then
34:45
tilt
34:45
it
34:45
slightly
34:46
forward
34:46
so
34:47
that
34:47
the
34:48
vapors
34:48
from
34:48
that,
34:50
the
34:50
volatility
34:51
of
34:51
the
34:51
alcohol
34:52
can
34:52
catch
34:52
the
34:52
flame
34:53
and
34:53
it'll
34:53
burst
34:54
into
34:54
flame.
34:54
If
34:55
you're
34:55
using
34:55
electric
34:55
or
34:56
induction
34:56
or
34:56
whatever,
34:57
you
34:57
want
34:57
to
34:57
go
34:57
in
34:58
with
34:58
a
34:58
lengthy
34:59
stick
34:59
lighter.
35:00
You
35:00
know,
35:00
like
35:00
you
35:01
light
35:01
your
35:01
grill
35:01
with
35:01
or
35:02
a
35:02
long
35:02
wooden
35:03
match
35:03
so
35:04
that
35:04
again,
35:04
you're
35:04
further
35:04
away.
35:05
This
35:05
is
35:05
just
35:05
safety
35:06
concerns.
35:07
And
35:07
you
35:08
want
35:08
to
35:08
ignite
35:08
the
35:08
flame
35:09
by
35:09
using
35:10
one
35:10
of
35:10
those
35:10
methods.
35:12
And
35:12
then
35:12
you
35:12
want
35:12
to
35:12
let
35:12
it
35:13
burn
35:13
until
35:13
the
35:14
flame
35:14
goes
35:15
away.
35:15
Right.
35:16
You're
35:16
not.
35:17
It'll
35:18
take
35:18
a
35:18
minute,
35:18
but
35:18
that's
35:19
fine.
35:19
But
35:20
you
35:20
don't
35:20
want
35:20
to.
35:20
You
35:20
don't
35:21
want
35:21
to.
35:21
You
35:22
don't
35:22
want
35:22
to
35:22
extinguish
35:22
it
35:22
before
35:23
it
35:23
needs
35:23
to
35:23
be
35:23
extinguished,
35:24
because
35:24
then
35:24
it'll
35:24
be
35:24
your
35:25
product.
35:25
Your
35:25
final
35:26
result
35:26
will
35:26
be
35:26
a
35:26
little
35:27
boozy.
35:28
This
35:28
is
35:28
a
35:28
dish
35:29
that
35:29
I
35:29
would.
35:29
I'm
35:29
against
35:30
boozy,
35:30
but
35:31
this
35:31
is
35:31
not
35:31
what
35:31
the
35:31
dish
35:31
is
35:31
looking
35:31
to
35:32
do.
35:32
Well,
35:32
you're
35:33
looking
35:33
to
35:33
taste
35:33
the
35:34
flavors
35:34
of
35:34
the
35:35
alcohol,
35:35
but
35:35
not
35:36
ethanol.
35:36
Yeah.
35:37
And
35:37
there
35:37
is
35:37
a
35:37
distinction
35:37
there.
35:38
100%.
35:38
That's
35:39
why
35:39
we
35:39
dilute
35:39
our
35:39
cocktails
35:40
and
35:40
whatnot.
35:41
Of
35:41
course.
35:41
Correct.
35:43
This
35:43
is
35:43
a
35:43
dish
35:43
that
35:44
I
35:44
would
35:44
advocate
35:45
buying
35:46
a
35:46
burner
35:47
for.
35:47
You
35:47
know,
35:47
like
35:48
a
35:48
blowtorch
35:49
for.
35:49
Oh,
35:49
sure.
35:50
I
35:50
think
35:50
it's
35:50
going
35:50
to
35:50
be
35:50
your
35:51
friend.
35:51
It's
35:51
going
35:51
to
35:51
make
35:51
that
35:52
flambe
35:53
safer.
35:54
Although
35:55
there
35:55
is
35:55
that.
35:55
It
35:56
is
35:56
nice
35:56
when
35:56
you
35:56
do
35:56
lift
35:57
up
35:57
the
35:57
pan
35:57
and
35:57
you.
35:58
You
35:58
do
35:58
the
35:58
flambe
35:59
that
35:59
way.
35:59
But
36:00
I
36:00
think
36:00
this
36:00
is
36:00
going
36:00
to
36:00
be
36:00
safer,
36:01
especially
36:01
if
36:01
we're
36:02
advising
36:02
folks
36:02
on
36:02
how
36:02
to
36:03
make
36:03
this.
36:03
And
36:04
then
36:04
to
36:05
your
36:05
other
36:05
point
36:05
that
36:05
we
36:06
keep
36:06
getting
36:06
back
36:06
to,
36:07
you
36:07
know,
36:07
we're
36:07
going
36:07
to
36:08
dust
36:09
those
36:09
crepes
36:10
when
36:10
they're
36:10
in
36:10
the
36:11
pan,
36:11
when
36:11
they're
36:11
already
36:12
lathered
36:12
in
36:12
sauce,
36:13
we're
36:13
going
36:13
to
36:13
dust
36:13
them.
36:14
And
36:14
you
36:14
want
36:14
to
36:15
caramelize
36:15
that,
36:15
you
36:15
want
36:16
to
36:16
brulee
36:16
it.
36:17
The
36:17
blowtorch
36:18
is
36:18
gonna
36:18
be
36:18
your
36:18
friend
36:18
in
36:19
that
36:19
scenario.
36:19
You're
36:19
right.
36:20
And
36:20
I
36:20
think,
36:20
again,
36:21
if
36:21
you're
36:21
a
36:21
listener
36:22
of
36:22
this
36:22
show,
36:22
you
36:22
should
36:22
probably
36:23
have
36:23
a
36:23
torch
36:24
in
36:24
your
36:24
kitchen.
36:24
They're
36:25
ludicrously
36:25
inexpensive.
36:26
And
36:26
I
36:27
would
36:27
also
36:27
go
36:27
further
36:27
and
36:27
say
36:28
I
36:28
do
36:28
not
36:28
recommend
36:28
purchasing
36:29
the
36:30
little
36:30
ones
36:30
that
36:30
they
36:30
sell
36:31
at
36:31
gourmet
36:32
shops.
36:33
You
36:33
know,
36:33
the
36:33
one
36:33
that
36:34
looks
36:34
like
36:34
a
36:34
tiny
36:34
little
36:34
pistol,
36:36
they
36:36
cost
36:36
about
36:36
30
36:37
bucks.
36:37
They
36:37
have
36:37
that
36:37
weird
36:38
canister
36:38
inside
36:38
them
36:39
that's
36:39
hard
36:39
to
36:39
find
36:40
when
36:40
you
36:40
can
36:40
just
36:41
get
36:41
one
36:41
at
36:41
your
36:41
hardware
36:42
store.
36:42
It's
36:42
gonna
36:42
be
36:42
taller
36:43
and
36:43
a
36:43
little
36:43
bit
36:43
more
36:43
clunky,
36:44
but
36:44
it
36:44
costs,
36:45
like,
36:45
$17.
36:46
And
36:46
the
36:46
propane
36:46
tank
36:47
that
36:47
it
36:47
connects
36:47
to
36:48
will
36:48
probably
36:48
last
36:48
the
36:48
home
36:49
cook
36:49
literally
36:50
years
36:51
before
36:51
running
36:51
out.
36:52
And
36:52
they
36:52
cost
36:53
another
36:53
17
36:53
bucks.
36:54
So
36:54
you're
36:54
going
36:54
to
36:54
spend
36:54
the
36:54
same
36:54
amount
36:55
of
36:55
money,
36:55
about
36:55
30
36:55
bucks,
36:55
and
36:55
you're
36:56
going
36:56
to
36:56
have
36:56
a
36:56
product
36:56
that's
36:57
far
36:57
superior.
36:58
Also,
36:58
those
36:58
little
36:58
ones,
36:59
when
36:59
you're
36:59
trying
36:59
to
36:59
do
37:00
a
37:00
creme
37:00
brulee
37:00
at
37:01
home
37:01
with
37:01
that
37:01
little
37:01
guy,
37:02
you
37:02
may
37:02
as
37:02
well
37:02
be
37:03
using
37:03
a
37:03
lighter.
37:03
It's
37:04
so
37:05
frustrating.
37:06
This
37:06
does
37:06
remind
37:07
me
37:07
of
37:09
a
37:09
little
37:09
bit
37:09
of
37:09
a
37:09
sidebar
37:10
here,
37:10
but
37:10
when
37:11
we
37:11
were
37:11
hosting
37:11
an
37:12
event
37:12
together,
37:13
you
37:13
were
37:13
bartending.
37:14
You
37:14
asked
37:15
me
37:15
for
37:15
a
37:15
blowtorch,
37:17
and
37:17
this
37:17
was
37:17
at
37:18
the
37:18
Vine
37:18
Pair
37:18
office.
37:19
The
37:20
one
37:20
we
37:20
had
37:20
was
37:21
definitely
37:21
more
37:22
of
37:22
those,
37:22
like,
37:22
craft
37:23
ones.
37:23
The
37:23
more
37:23
expensive.
37:24
Goofy.
37:25
It
37:25
had
37:26
this
37:26
safety
37:27
valve
37:27
on
37:27
it
37:28
that
37:28
made
37:29
it
37:29
so
37:30
difficult
37:30
to
37:31
light
37:31
anything.
37:31
I
37:32
forget
37:32
what
37:32
the
37:32
garnish
37:32
was.
37:33
A
37:33
smoked
37:33
herb
37:33
or
37:34
something.
37:34
Yeah,
37:34
I
37:35
think
37:35
I
37:35
was.
37:35
Who
37:36
knows
37:36
what
37:36
I
37:36
was
37:36
doing?
37:36
But
37:36
he
37:37
lost
37:37
his
37:37
patience.
37:37
Listener,
37:38
let
37:38
me
37:38
tell
37:39
you,
37:39
that
37:39
didn't
37:39
lose
37:39
his
37:39
patience.
37:40
But
37:40
this
37:40
is
37:40
the
37:41
closest
37:41
I've
37:41
ever
37:41
seen
37:42
sother
37:42
teed
37:42
to
37:42
getting
37:43
mad.
37:43
It
37:43
was
37:43
that
37:44
terrible
37:44
blowtorch.
37:45
So
37:45
go
37:45
out
37:45
there.
37:46
Listen,
37:46
I
37:46
am
37:47
on
37:47
record
37:47
in
37:47
numerous
37:47
outlets
37:48
as
37:48
saying
37:48
I
37:49
have
37:49
no
37:49
fear
37:49
whatsoever
37:50
of
37:50
hard
37:50
work.
37:51
I
37:51
do
37:51
not
37:51
like
37:52
unnecessarily
37:53
hard
37:53
work
37:55
that
37:55
was
37:55
unnecessary.
37:56
And
37:56
it
37:56
was
37:56
a
37:56
busy
37:57
event,
37:57
and
37:57
there
37:57
were
37:57
lots
37:58
of
37:58
people
37:58
there,
37:58
and
37:58
the
37:58
torch
37:59
was
37:59
failing
37:59
me.
37:59
The
37:59
torch
38:00
was
38:00
failing
38:00
us
38:01
all.
38:02
Yeah,
38:02
I
38:02
gotta
38:02
go
38:03
out.
38:03
I
38:03
gotta
38:03
get
38:04
myself
38:04
over
38:04
to
38:04
Ace
38:04
Hardware
38:05
and
38:05
pick
38:05
one
38:05
up
38:06
for
38:06
myself.
38:06
Yeah,
38:06
go
38:06
to
38:07
your
38:07
local
38:07
hardware
38:07
store
38:07
and
38:08
get
38:08
a
38:08
hand
38:08
torch.
38:09
And
38:10
then
38:10
this
38:10
is
38:10
a
38:10
great
38:10
thing.
38:11
You
38:11
know,
38:11
it'll
38:12
help
38:12
you
38:12
light
38:12
your
38:12
grill
38:12
faster.
38:13
It'll
38:13
help
38:13
you
38:14
relay
38:14
things
38:14
faster.
38:14
It'll
38:15
help
38:15
you
38:15
in
38:15
scenarios
38:16
like
38:16
this,
38:16
like.
38:17
Yeah,
38:17
yeah.
38:18
And
38:18
so
38:18
at
38:19
what
38:19
point
38:19
do
38:19
we
38:19
know
38:20
this
38:20
dish
38:20
is
38:21
done?
38:21
Because
38:21
I
38:21
look,
38:22
between
38:22
everything
38:23
we've
38:23
done
38:23
already,
38:23
we've
38:24
covered
38:24
the
38:24
ingredients,
38:24
we've
38:25
covered
38:25
the
38:25
preparation
38:25
through
38:26
various
38:26
things.
38:27
At
38:27
what
38:27
point
38:28
do
38:28
folks
38:28
know
38:28
this
38:29
dish
38:29
is
38:29
done
38:30
well?
38:30
So
38:30
your
38:30
sauce
38:31
should
38:31
be
38:31
nice
38:31
and
38:31
thick
38:31
and
38:32
caramelized,
38:32
and
38:32
frankly,
38:33
I
38:33
think
38:33
it
38:33
should
38:33
be
38:33
pretty
38:34
brown.
38:34
You
38:35
know,
38:35
many
38:35
of
38:35
the
38:35
videos
38:35
that
38:36
I
38:36
watched
38:36
for
38:36
the
38:36
past
38:37
few
38:37
days
38:37
and
38:38
a
38:38
week
38:38
or
38:38
so
38:39
getting
38:39
ready
38:39
for
38:39
this
38:39
episode,
38:41
the
38:41
caramel
38:41
sauce
38:42
didn't
38:42
look
38:42
caramelly
38:43
enough
38:43
to
38:43
me.
38:44
It
38:44
looked
38:44
like
38:44
they
38:45
had
38:45
just
38:45
sort
38:45
of
38:45
dissolved
38:46
sugar
38:46
and
38:46
butter
38:46
and
38:47
then
38:47
hit
38:47
it
38:47
with
38:47
orange
38:48
juice
38:48
and
38:48
booze
38:48
and
38:49
lit
38:49
it
38:49
up.
38:50
So
38:51
I
38:51
think
38:51
you
38:51
should
38:51
get
38:51
a
38:52
not
38:52
deep,
38:52
deep
38:53
caramel
38:53
before
38:54
adding
38:54
the
38:54
juice,
38:55
but
38:55
get
38:55
a
38:55
nice
38:55
caramel
38:56
of
38:56
butter
38:56
and
38:56
sugar.
38:57
Then
38:57
in
38:57
goes
38:58
the
38:58
juice.
38:58
So
38:58
they're
38:59
in
38:59
at
38:59
the
38:59
same
38:59
time
39:00
they're
39:00
coloring,
39:01
you're
39:01
mixing
39:01
them.
39:02
It's
39:02
gonna
39:02
start
39:03
almost
39:03
foaming
39:04
and
39:04
bubbling.
39:05
And
39:05
what's
39:05
happening
39:05
is
39:05
the
39:05
sugar
39:06
is
39:06
caramelizing,
39:06
turning
39:06
brown.
39:07
The
39:07
butter
39:07
is
39:07
turning
39:07
brown.
39:08
So
39:08
you
39:08
get
39:08
a
39:08
little
39:08
brown
39:09
butter
39:09
situation
39:09
happening
39:10
too.
39:11
Then
39:11
in
39:11
goes
39:11
the
39:11
juice,
39:11
and
39:12
that
39:12
will
39:12
stop
39:12
that
39:12
or
39:13
at
39:13
least
39:13
arrest
39:13
that
39:14
caramelization
39:14
process,
39:15
because
39:15
now
39:15
you've
39:15
got
39:15
this
39:16
influx
39:16
of
39:16
liquid.
39:17
Cause
39:17
don't
39:17
forget,
39:17
so
39:18
far
39:18
you've
39:18
got
39:18
sugar
39:18
and
39:18
fat
39:19
with
39:19
a
39:19
very
39:20
small
39:20
amount
39:20
of
39:20
water
39:20
that's
39:20
been
39:21
bubbled
39:21
out.
39:21
That's
39:21
what
39:21
that
39:21
foam
39:22
is.
39:23
So
39:23
then
39:23
that
39:23
juice
39:23
goes
39:24
in
39:24
to
39:24
kind
39:24
of
39:24
arrest
39:24
that
39:25
caramelization
39:25
process.
39:26
But
39:26
we're
39:26
gonna
39:26
reduce
39:26
that
39:27
some
39:27
till
39:27
we
39:27
get
39:27
that
39:27
nice
39:28
consistency.
39:29
And
39:30
then
39:30
in
39:30
goes
39:30
the
39:30
booze.
39:31
Well,
39:31
before
39:31
the
39:31
booze
39:32
though,
39:32
your
39:32
folded
39:33
crepes
39:33
go
39:33
back
39:33
in
39:34
the
39:34
pan.
39:34
And
39:35
like,
39:35
I
39:35
like
39:35
to
39:35
lay
39:36
the
39:36
whole
39:36
crepe
39:36
down
39:37
round
39:38
with
39:38
the
39:39
non
39:39
public
39:40
side
39:40
facing
39:41
up.
39:41
I
39:41
loved
39:42
that
39:42
she
39:42
said
39:42
that.
39:42
It
39:42
was
39:42
so
39:43
great.
39:43
So
39:44
the
39:44
paler
39:44
side
39:45
should
39:45
face
39:45
you
39:46
when
39:46
it
39:46
goes
39:46
down
39:46
fully
39:47
round.
39:47
And
39:47
then
39:48
with
39:48
a
39:48
tong
39:49
or
39:49
your
39:49
spatula,
39:50
fold
39:51
it
39:51
in
39:51
half
39:51
and
39:52
then
39:52
fold
39:52
that
39:52
in
39:52
half
39:53
again.
39:53
Yeah,
39:54
and
39:54
then
39:55
lay
39:55
the
39:55
next
39:55
one
39:55
in
39:55
there.
39:55
And
39:56
there'll
39:56
be
39:56
enough
39:56
room
39:56
to
39:56
kind
39:56
of
39:57
jostle
39:57
it
39:57
in
39:57
there.
39:57
And
39:57
then
39:57
fold
39:58
it
39:58
in
39:58
half
39:58
and
39:58
half
39:58
again
39:58
and
39:58
lay
39:59
it
39:59
on
39:59
top.
39:59
You
39:59
know,
39:59
shingle
40:00
it
40:00
on
40:00
top
40:00
of
40:00
the
40:00
first
40:00
one
40:01
and
40:01
do
40:01
that
40:01
and
40:01
do
40:01
that.
40:01
So
40:02
now
40:02
we're
40:02
getting
40:02
the
40:02
full
40:02
coating
40:03
on
40:03
the
40:03
outside.
40:03
We're
40:03
shingling
40:04
them
40:04
in
40:04
there.
40:05
Then
40:06
in
40:06
comes
40:06
a
40:07
dusting
40:07
of
40:07
sugar
40:08
across
40:08
the
40:08
top
40:08
of.
40:09
And
40:09
again,
40:09
you're
40:10
not
40:10
looking
40:10
to
40:12
get
40:12
the
40:12
full
40:12
face
40:13
of
40:13
each
40:13
one.
40:13
They're
40:13
shingled
40:13
at
40:14
this
40:14
point.
40:14
Right.
40:14
This
40:14
isn't
40:14
a
40:14
creme
40:15
brulee,
40:15
it's
40:15
just
40:15
a
40:15
dusting.
40:16
Yeah.
40:17
But
40:17
also,
40:17
I'm
40:17
just
40:17
saying
40:17
you
40:18
don't
40:18
have
40:18
to
40:18
cover
40:18
each
40:19
the
40:19
full
40:20
surface
40:20
of
40:20
each
40:20
one
40:20
because
40:21
they're
40:21
overlapping.
40:22
So
40:22
you're
40:22
just
40:22
gonna
40:22
cover
40:23
what's
40:23
visible.
40:24
And
40:24
then
40:24
in
40:25
goes
40:25
the
40:25
booze.
40:26
Gently
40:26
ignite.
40:27
It
40:28
will
40:28
burn.
40:28
The
40:29
burn
40:29
from
40:29
that
40:29
booze
40:30
will
40:30
caramelize
40:30
that
40:30
sugar
40:31
on
40:31
top.
40:31
So
40:31
now
40:31
you've
40:31
got
40:32
a
40:32
nice
40:32
caramelly
40:32
rich,
40:33
buttery
40:33
sauce
40:34
flavored
40:34
with
40:34
orange.
40:34
And
40:35
underneath.
40:36
And
40:36
then
40:36
on
40:36
top
40:37
you've
40:37
got
40:37
a
40:38
caramelized
40:38
sugary
40:39
top.
40:40
And
40:41
that
40:41
is
40:42
the
40:42
classic
40:43
crepe
40:44
suzette.
40:44
Yeah,
40:45
we're
40:45
gonna
40:45
make
40:45
a
40:45
few
40:46
small
40:47
tweaks
40:47
and
40:47
additions
40:48
here
40:48
today
40:48
at
40:48
Sauced,
40:49
I
40:49
think.
40:49
So
40:50
I,
40:51
over
40:51
the
40:52
years
40:52
have
40:52
become
40:53
a
40:53
huge
40:53
fan
40:54
of
40:54
orange
40:55
and
40:55
cardamom.
40:56
Great
40:57
combination.
40:57
It
40:58
works
40:59
so
40:59
well.
41:00
Countless
41:01
places
41:01
where
41:01
I've
41:02
worked
41:02
and
41:02
we've
41:02
had
41:03
orange
41:03
and
41:03
cardamom
41:04
ice
41:04
cream.
41:05
Little
41:05
hint
41:05
there
41:06
for
41:06
you,
41:06
but
41:06
I'm
41:07
gonna
41:07
use
41:07
used
41:07
some
41:07
cardamom
41:08
in
41:08
that
41:08
sauce
41:09
originally.
41:09
I
41:09
just
41:09
think
41:10
that's
41:10
gonna
41:10
really
41:10
bring
41:11
a
41:11
pop
41:11
of
41:12
a
41:13
different
41:13
type
41:13
of
41:13
flavor.
41:14
Right.
41:15
We've
41:15
got
41:15
our
41:15
fruit,
41:16
we've
41:16
got
41:16
our
41:16
Sweetness.
41:17
We've
41:17
got
41:17
our
41:17
fat.
41:18
This
41:18
is
41:18
gonna
41:19
bring
41:19
us
41:19
another
41:20
dimension,
41:20
and
41:20
it's
41:21
really
41:21
gonna
41:21
spice
41:22
things
41:22
up.
41:22
How
41:23
are
41:23
you
41:23
planning
41:23
to
41:23
get
41:24
it
41:24
in
41:24
there?
41:24
And
41:24
if
41:24
you
41:24
don't
41:25
mind,
41:25
I've
41:25
got
41:25
a
41:25
suggestion.
41:26
Gonna
41:27
toast
41:28
my
41:28
cardamom
41:28
pods.
41:29
Okay.
41:29
Just
41:30
lightly,
41:31
and
41:31
then,
41:31
well,
41:32
you
41:32
know,
41:33
grind
41:33
up
41:33
the
41:34
actual
41:34
seeds
41:34
that
41:35
come
41:35
out
41:35
of
41:35
those
41:36
very,
41:36
very,
41:37
very
41:37
fine.
41:37
And
41:38
a
41:38
little
41:38
is
41:38
going
41:38
to
41:38
go
41:39
a
41:39
really
41:39
long
41:39
way.
41:40
Yeah.
41:40
And
41:40
I'm
41:41
just
41:41
going
41:41
to
41:41
add
41:41
that
41:41
sort
41:42
of
41:43
less
41:43
than,
41:43
you
41:44
know,
41:44
using
41:44
those
41:44
small,
41:45
like,
41:45
half
41:45
a
41:46
teaspoon
41:46
measurements
41:47
or
41:47
whatever
41:47
time.
41:47
I'm
41:48
just
41:48
going
41:48
to
41:48
use
41:48
a
41:48
little
41:48
bit.
41:49
A
41:49
little
41:49
bit
41:49
while
41:49
we're
41:50
cooking
41:50
the
41:50
sauce,
41:51
but
41:51
we're
41:51
finding
41:51
the
41:52
consistency.
41:52
I
41:53
love
41:53
it.
41:53
I
41:53
would
41:53
suggest.
41:54
And
41:54
I
41:54
love
41:54
this
41:55
idea,
41:55
by
41:55
the
41:55
way.
41:55
I
41:55
love
41:56
the
41:56
flavor
41:56
of
41:56
orange
41:56
and
41:56
cardamom,
41:57
too.
41:57
I
41:57
would
41:58
suggest
41:59
a
41:59
couple
41:59
of
41:59
dashes
41:59
of
42:01
cardamom
42:01
bitters
42:01
right
42:02
into
42:02
your
42:02
spirits
42:02
before
42:03
putting
42:03
the
42:03
spirits
42:03
into
42:04
the
42:04
pan.
42:05
That's
42:05
good.
42:05
Although
42:05
I
42:06
might
42:06
reserve
42:06
that
42:07
ingredient
42:07
for
42:07
later.
42:08
Who
42:08
knows?
42:09
Who
42:09
knows?
42:09
Maybe
42:10
just
42:10
planting
42:10
something
42:11
there.
42:12
I
42:12
see.
42:13
I
42:13
know
42:13
that
42:13
both
42:14
of
42:14
us
42:15
want
42:16
orange
42:16
or
42:17
some
42:17
kind
42:17
of
42:18
orange
42:19
relative
42:20
segment
42:21
in
42:21
the
42:21
sauce
42:21
probably
42:22
at
42:22
the
42:22
end.
42:22
So
42:23
you're
42:23
not
42:23
destroying
42:24
it.
42:24
Right.
42:24
With
42:24
the
42:24
heat
42:24
or
42:25
whatever.
42:26
But
42:26
I
42:26
think
42:26
you
42:26
have
42:27
some
42:27
other
42:27
thoughts
42:27
when
42:27
it
42:28
comes
42:28
to
42:28
how
42:28
you
42:28
can
42:28
incorporate
42:29
orange
42:29
into
42:29
the
42:30
sauce.
42:30
Yeah,
42:30
for
42:30
sure.
42:30
I
42:31
think
42:31
we're
42:32
gonna
42:32
take
42:32
an
42:32
orange
42:32
and
42:34
peel
42:34
the
42:35
skin
42:35
off
42:35
of
42:35
it,
42:35
and
42:36
I'm
42:36
gonna
42:36
julienne
42:37
that
42:37
and
42:38
then
42:38
blanch
42:38
it
42:39
a
42:39
couple
42:39
of
42:39
times
42:39
in
42:40
some
42:40
simple
42:41
syrup,
42:42
basically
42:42
candying
42:43
the
42:43
zest.
42:44
And
42:44
I'm
42:44
gonna
42:44
add
42:45
that
42:45
into
42:45
my
42:45
sauce
42:46
as
42:46
we're
42:46
making
42:46
the
42:46
sauce
42:47
before
42:47
the
42:47
crepes
42:47
go
42:48
in,
42:49
just
42:49
again,
42:49
to
42:49
add
42:50
a
42:50
layer
42:50
of
42:50
both
42:51
orange
42:51
flavor
42:51
but
42:51
also
42:52
texture.
42:52
Yep.
42:54
Conversely,
42:55
I
42:55
would
42:55
do
42:55
the
42:56
same
42:56
with
42:56
maybe
42:56
a
42:56
clementine
42:57
or
42:57
a
42:57
little
42:57
Mandarin.
42:58
Just
42:58
slice
42:58
it.
42:59
You
42:59
know,
43:00
they're
43:00
pretty
43:00
small.
43:00
Size
43:01
of
43:01
a
43:01
golf
43:01
ball,
43:01
really.
43:02
Just
43:02
slice
43:02
it
43:02
and
43:02
have
43:03
rounds
43:03
of
43:03
that,
43:03
which
43:04
I
43:04
wouldn't
43:04
need
43:04
to
43:04
candy
43:05
in
43:05
the
43:05
sugar,
43:06
which
43:06
will
43:07
add
43:07
again
43:07
another
43:07
layer
43:08
of
43:08
orange
43:08
with
43:08
orange
43:09
flesh
43:09
and
43:09
orange
43:09
skin.
43:10
A
43:10
little
43:10
bit
43:10
bitter.
43:11
That's
43:12
delightful
43:12
as
43:12
well.
43:13
But
43:13
then
43:14
if
43:14
I
43:14
have
43:15
those
43:15
segments
43:15
from
43:15
the
43:15
previous
43:16
orange,
43:16
those
43:17
are
43:17
gonna
43:17
go
43:17
in
43:18
once
43:18
I've
43:19
flamed
43:19
everything.
43:20
And
43:20
as
43:20
the
43:20
flames
43:20
are
43:21
dying,
43:22
sort
43:22
of
43:22
the
43:22
side
43:22
of
43:22
the
43:22
pan
43:22
that
43:23
I've
43:23
got
43:23
just
43:23
some
43:23
caramel
43:23
sauce
43:24
in
43:24
there,
43:24
I'm
43:24
gonna
43:25
throw
43:25
those
43:25
segments
43:26
in
43:26
because
43:26
I
43:26
don't
43:26
want
43:27
them
43:27
cooking
43:27
and
43:27
falling
43:27
apart.
43:28
Yes.
43:28
And
43:28
then
43:28
as
43:29
I
43:29
plate,
43:29
I'm
43:30
gonna
43:30
then
43:30
ladle
43:30
those
43:31
over
43:31
the
43:31
Top
43:32
along
43:32
with
43:32
some
43:32
of
43:32
that
43:32
zest
43:33
too.
43:33
And
43:33
this
43:34
is
43:34
really
43:34
just
43:34
to
43:34
bring
43:34
some
43:35
texture
43:35
to
43:35
the
43:35
party,
43:35
because
43:36
don't
43:36
forget,
43:36
crepes
43:37
are
43:37
as
43:37
thin
43:37
as
43:37
a
43:38
paper
43:38
napkin.
43:39
And
43:39
now
43:39
they're
43:40
drenched
43:40
in
43:40
this
43:41
caramelly
43:41
sugary
43:42
situation.
43:42
It's
43:43
very.
43:43
This
43:43
is
43:44
a
43:44
soft
43:44
dish,
43:45
and
43:45
we
43:46
haven't
43:46
talked
43:46
at
43:46
all
43:46
about
43:46
what
43:46
we
43:47
would
43:47
serve
43:47
with
43:47
it
43:47
yet.
43:47
But.
43:48
But
43:48
probably
43:48
anything
43:48
you're
43:49
served
43:49
with,
43:49
it's
43:49
going
43:49
to
43:49
be
43:50
soft
43:50
too.
43:51
So
43:51
those
43:51
bits
43:52
of
43:52
orange
43:52
zest
43:53
or
43:53
slices
43:53
of
43:53
clementines
43:54
or
43:54
mandarins,
43:55
and
43:55
then
43:55
those
43:56
bits
43:56
of
43:57
segments
43:57
are
43:58
going
43:58
to
43:58
just
43:58
give
43:58
some
44:00
palate
44:00
confusion
44:01
as
44:01
far
44:01
as
44:01
texture
44:02
goes.
44:02
Fantastic.
44:03
And
44:03
that's
44:04
a
44:04
way.
44:04
It's
44:05
a
44:05
couple
44:05
of
44:05
different
44:05
ways
44:06
in
44:06
which
44:06
we're
44:07
imprinting
44:08
the
44:09
sauced
44:09
thumbprint
44:10
on
44:10
this
44:11
dish.
44:11
We're
44:12
going
44:12
to
44:12
take
44:12
a
44:12
quick
44:12
break
44:13
now,
44:14
and
44:14
then
44:14
we're
44:14
gonna
44:14
get
44:14
into
44:15
those
44:16
side
44:16
pairings.
44:17
Yeah.
44:17
Let's
44:18
go.
44:19
Thanks
44:20
to
44:20
Underberg
44:20
for
44:21
presenting
44:21
today's
44:22
preparation,
44:23
because
44:23
rich
44:23
food
44:24
deserves
44:24
a
44:24
sharp
44:25
finish.
44:25
Head
44:26
to
44:26
the
44:26
show
44:26
notes
44:27
to
44:27
learn
44:27
more
44:27
about
44:28
Underberg
44:29
today.
44:32
All
44:32
right,
44:32
this
44:32
is
44:33
sauced.
44:33
We
44:34
are
44:34
back.
44:34
Souther,
44:35
where
44:35
are
44:35
we?
44:36
We
44:36
are
44:36
just
44:37
about
44:37
to
44:37
talk
44:37
about
44:37
what
44:38
we
44:38
would
44:38
serve
44:38
with
44:39
our
44:39
crepe
44:40
suzette.
44:41
Very
44:41
nice.
44:41
That's
44:42
a
44:42
good
44:42
reminder.
44:43
I
44:43
myself
44:44
am
44:44
pretty
44:44
simple
44:44
for
44:44
this
44:45
one.
44:45
So
44:45
I'm
44:45
gonna
44:45
give
44:45
you
44:46
my
44:46
preference,
44:47
and
44:47
then
44:47
I'm
44:47
gonna
44:47
hear
44:48
what
44:48
you
44:48
have
44:48
for
44:48
us
44:48
here.
44:49
Sure.
44:49
And
44:49
I
44:50
already
44:50
mentioned
44:50
it.
44:50
Right.
44:51
Orange
44:51
and
44:51
cardamom
44:52
ice
44:52
cream
44:52
or
44:52
ice
44:53
cream
44:53
of
44:53
some
44:54
variety.
44:54
But
44:55
I
44:55
do
44:55
think
44:56
just
44:57
doubling
44:57
down
44:57
on
44:58
the
44:58
components
44:59
of
44:59
this
44:59
dish,
44:59
of
44:59
the
44:59
flavors
45:00
of
45:00
this
45:00
dish.
45:00
And
45:00
I
45:01
just
45:01
think
45:01
that
45:02
that
45:02
cream
45:02
is
45:03
really
45:03
just
45:03
the
45:04
perfect.
45:04
You
45:05
know,
45:05
that
45:05
frozen
45:05
creme
45:06
anglaise,
45:06
I
45:06
should
45:06
say,
45:07
is
45:07
just
45:07
the
45:07
perfect
45:08
accompaniment
45:08
to
45:09
this
45:09
dish.
45:09
Yeah.
45:09
I
45:09
don't
45:10
disagree.
45:10
I
45:10
would
45:11
say,
45:11
like,
45:11
a
45:11
really
45:12
vanilla,
45:12
heavy
45:13
vanilla
45:13
bean
45:14
ice
45:14
cream,
45:14
very
45:14
French
45:15
style,
45:16
super
45:16
creamy
45:16
and
45:16
rich
45:17
would
45:17
be
45:17
a
45:18
great
45:18
accompaniment
45:18
to
45:19
this.
45:19
I
45:19
love
45:19
the
45:19
idea
45:20
of
45:20
cardamom
45:20
in
45:21
there
45:21
as
45:21
well.
45:23
But
45:23
for
45:23
me,
45:24
I
45:24
go
45:24
a
45:25
little
45:25
off
45:25
the
45:25
path
45:26
and
45:26
I
45:26
say
45:28
creme
45:28
fraiche
45:29
or
45:29
this
45:30
is
45:30
a
45:30
little
45:30
bit
45:30
of
45:30
a
45:30
curveball.
45:31
Sour
45:31
cream.
45:32
Yeah.
45:33
Mixed
45:34
in
45:34
a
45:34
bowl
45:34
with
45:34
a
45:35
heavy
45:35
dose
45:35
of
45:35
powdered
45:36
sugar.
45:37
And
45:37
again,
45:37
either
45:37
vanilla
45:38
or
45:38
almond
45:38
extract,
45:39
and
45:39
then
45:39
just
45:39
a
45:39
canal
45:40
of
45:40
that
45:40
right
45:41
on
45:41
top.
45:41
Beautiful.
45:42
And
45:42
I
45:42
like
45:43
the
45:43
creme
45:43
fraiche
45:44
and.
45:44
Or
45:44
sour
45:44
cream
45:44
or
45:45
a
45:45
blend
45:45
of
45:45
the
45:45
two.
45:46
Because,
45:47
again,
45:47
I'm
45:47
always
45:48
trying
45:48
to,
45:48
like,
45:48
click
45:49
down
45:49
the
45:49
sweetness
45:50
on
45:50
desserts
45:50
a
45:50
little.
45:51
Cause
45:51
I
45:51
just
45:51
don't
45:51
have
45:51
the
45:51
biggest
45:52
sweet
45:52
tooth.
45:52
And
45:53
this
45:53
is
45:53
a
45:53
way
45:53
to
45:54
say,
45:54
like,
45:54
I
45:54
still
45:54
want
45:55
that
45:55
creamy
45:55
mouth
45:55
coating
45:56
quality,
45:56
but
45:57
I
45:57
want
45:57
it
45:57
to
45:57
maybe
45:57
be
45:57
a
45:57
little
45:58
bit
45:58
tart
45:58
or
45:58
a
45:59
little
45:59
bit
45:59
savory.
46:00
Not
46:01
as
46:01
sweet
46:01
as
46:01
ice
46:01
cream.
46:02
And
46:02
now,
46:02
even
46:02
as
46:03
I'm
46:03
saying
46:03
it
46:03
out
46:03
loud,
46:03
I
46:04
could
46:04
fold
46:04
like,
46:05
50,
46:05
50
46:05
creme
46:06
fraiche
46:06
and
46:06
Greek
46:07
yogurt
46:08
with
46:08
some
46:08
vanilla
46:09
or
46:09
almond
46:10
extract
46:11
in
46:11
there,
46:11
and
46:12
then.
46:12
Yeah,
46:12
that'd
46:13
be
46:13
great.
46:14
Sounds
46:14
absolutely
46:15
delicious.
46:16
Creme
46:16
fraiche,
46:17
I
46:17
think.
46:17
Really
46:18
undervalued
46:19
ingredient
46:19
when
46:19
it
46:19
comes
46:19
to
46:20
desserts
46:20
in
46:20
America.
46:21
Creme
46:21
fraiche
46:21
is
46:22
undervalued
46:23
just
46:23
over
46:24
the
46:24
board.
46:25
I
46:25
don't
46:25
think
46:25
we
46:26
use
46:26
it,
46:26
reach
46:26
for
46:27
it
46:27
nearly
46:27
as
46:27
much
46:27
as
46:27
it's
46:28
reached
46:28
for
46:28
in
46:28
European
46:29
cooking.
46:29
Yeah.
46:30
You
46:30
know,
46:30
and
46:31
I
46:31
just
46:31
don't
46:32
know
46:32
why.
46:33
It's
46:33
super
46:33
delicious.
46:34
It
46:35
brings
46:35
a
46:35
quality
46:36
to
46:36
dishes
46:36
that
46:36
is,
46:37
you
46:37
know,
46:38
quite
46:38
unique,
46:39
and
46:39
it's
46:39
available,
46:40
and
46:40
it's
46:40
also
46:40
easy
46:41
to
46:41
make
46:41
yourself.
46:41
I
46:41
just
46:41
don't
46:42
know
46:42
why
46:42
we
46:42
don't
46:42
get
46:42
into
46:42
it
46:43
here.
46:44
You
46:44
know,
46:44
it's
46:44
really
46:45
hard
46:45
to
46:45
find
46:45
in
46:46
the
46:46
supermarket
46:46
as
46:46
well,
46:47
in
46:48
your.
46:48
Average
46:48
supermarket,
46:48
just
46:48
because
46:49
they
46:49
don't
46:49
or.
46:50
A
46:50
lot
46:50
of
46:50
places
46:50
generally
46:51
won't
46:51
carry
46:51
it.
46:51
Yeah,
46:52
in
46:52
your
46:52
average
46:52
supermarket,
46:52
but
46:53
I
46:53
think
46:53
in
46:53
your
46:53
sort
46:53
of
46:53
finer
46:54
stores,
46:54
you
46:54
know,
46:54
I've
46:55
seen
46:55
it
46:55
definitely
46:55
at
46:55
Whole
46:56
Foods,
46:56
and,
46:56
like,
46:56
I
46:57
shop
46:57
at
46:57
a
46:57
place
46:57
called
46:57
Lincoln
46:58
Market,
46:58
and
46:58
there's
46:58
a
46:59
place
46:59
called
46:59
Union
46:59
Market
46:59
here
47:00
in
47:00
the
47:00
city,
47:01
and
47:01
they
47:01
have
47:02
it.
47:02
But.
47:02
But,
47:02
like,
47:02
you
47:02
definitely
47:03
gotta
47:03
look
47:03
for
47:04
it.
47:04
It's
47:04
over
47:04
in
47:04
the
47:04
dairy
47:04
section.
47:05
But
47:06
it's.
47:06
It's
47:07
not.
47:07
Not
47:07
common
47:08
Whole
47:08
Foods,
47:09
or
47:09
as
47:09
you.
47:09
Like
47:09
to
47:09
call
47:09
it,
47:10
whole
47:10
paycheck
47:10
foods.
47:11
Yes.
47:11
Place
47:11
is
47:12
pretty
47:12
expensive,
47:12
isn't
47:12
it?
47:14
I
47:14
don't
47:14
understand
47:14
why
47:15
food
47:15
is
47:15
ludicrously
47:16
expensive.
47:16
I
47:16
know,
47:17
I
47:17
know.
47:17
I
47:17
hear
47:18
you.
47:18
But
47:18
I'll
47:18
say
47:19
this
47:19
right.
47:19
I
47:19
will
47:20
say
47:20
in
47:21
one
47:21
more
47:22
string
47:23
to
47:23
the
47:24
creme
47:24
fraiche
47:25
garnish
47:26
bow
47:26
that
47:26
you
47:27
are
47:27
describing
47:27
here.
47:29
This
47:29
isn't
47:29
a
47:30
dish
47:30
that's
47:32
that
47:32
attractive
47:34
a
47:34
dessert.
47:34
Right.
47:35
As
47:35
desserts
47:35
go
47:36
especially.
47:37
So
47:37
I
47:37
think
47:37
that
47:37
quenelle
47:38
that
47:38
you
47:38
were
47:38
talking
47:39
about
47:39
will
47:40
add
47:40
a
47:40
nice
47:41
classical
47:42
flair
47:42
to
47:43
the
47:43
presentation.
47:44
Yeah.
47:44
The
47:45
dish
47:45
comes
47:45
out
47:45
to
47:45
be
47:45
kind
47:46
of
47:46
like
47:48
syrupy
47:49
and
47:49
brown,
47:50
kind
47:51
of
47:51
overwhelmingly
47:52
with
47:52
the
47:53
chunks
47:53
of.
47:54
If
47:54
we've
47:54
used
47:55
the
47:55
segments
47:55
of
47:55
orange
47:55
or
47:56
blood
47:56
orange
47:56
or
47:56
whatever
47:57
those
47:57
are
47:57
in
47:57
there,
47:57
but
47:58
they're
47:58
coated
47:58
in
47:58
that
47:58
same
47:59
syrup.
47:59
So
47:59
is
47:59
the
47:59
zest.
48:00
It's
48:00
all
48:00
coated
48:00
together.
48:01
So
48:01
you
48:01
have
48:01
this
48:01
nice
48:02
bright
48:03
white
48:04
contrast
48:05
of
48:05
a
48:05
scoop
48:05
of
48:05
ice
48:06
cream
48:06
or
48:06
creme
48:07
brush,
48:07
sour
48:07
cream,
48:07
yogurt,
48:08
whichever
48:08
one
48:08
you
48:08
want
48:08
to
48:08
go
48:09
with.
48:10
Yeah.
48:10
That's
48:11
going
48:11
to
48:11
give
48:11
it
48:11
a
48:11
little
48:11
bit
48:11
of,
48:12
like,
48:12
eye
48:13
appeal.
48:13
Yeah.
48:13
But
48:14
don't
48:14
forget
48:14
this
48:14
is.
48:14
This.
48:15
Is
48:15
this
48:15
dish
48:15
for
48:15
me.
48:16
Really?
48:16
Really,
48:16
really.
48:17
First
48:17
of
48:17
all,
48:17
it
48:18
is
48:18
delicious,
48:18
and
48:18
a
48:19
lot
48:19
of
48:19
things
48:19
that
48:19
are
48:19
ugly
48:20
are
48:20
delicious,
48:21
but
48:21
it's
48:22
also.
48:23
It's
48:23
a
48:23
show.
48:24
Like,
48:24
you
48:24
must
48:25
do
48:25
the
48:25
show.
48:25
And
48:25
one
48:26
of
48:26
the
48:26
things
48:26
I
48:26
forgot
48:26
to
48:26
mention
48:26
in
48:26
the
48:27
flambe
48:27
part,
48:27
turn
48:28
the
48:28
lights
48:28
down.
48:28
We
48:29
all
48:29
have
48:29
dimmers
48:29
on
48:29
our
48:29
lights.
48:30
Bring
48:30
the
48:30
lights
48:30
down.
48:30
If
48:30
you're
48:31
making
48:31
this
48:31
dish
48:31
at
48:31
home
48:32
because
48:32
you
48:32
want
48:32
that
48:33
fire
48:33
to
48:33
be
48:33
part
48:33
of
48:34
the
48:34
show,
48:34
I'm
48:34
not
48:35
saying
48:35
turn
48:35
them
48:35
off.
48:35
I
48:35
don't
48:36
want
48:36
to
48:36
be
48:36
sitting
48:36
in
48:36
the
48:36
dark
48:36
while
48:37
this
48:37
happens.
48:37
Kind
48:37
of
48:37
dangerous.
48:38
Kind
48:38
of.
48:39
But,
48:39
like,
48:39
bring
48:39
the
48:40
lights
48:40
down
48:40
to
48:40
a
48:40
level
48:41
where
48:41
we're
48:41
going
48:41
to
48:41
really
48:41
see
48:42
that
48:42
blue
48:42
flame
48:42
popping
48:43
up.
48:43
Because
48:43
ethanol
48:43
burns
48:44
blue,
48:44
so
48:44
it's
48:44
not
48:44
going
48:44
to
48:44
be
48:45
as
48:45
bright
48:45
like
48:45
an
48:45
orange
48:46
flame,
48:46
like
48:46
when
48:46
you're
48:46
sauteing
48:47
something
48:47
and
48:47
the
48:47
flame
48:47
comes
48:48
up.
48:49
But,
48:49
like,
48:49
this
48:49
dish
48:50
is
48:50
a
48:50
show.
48:50
This
48:50
is
48:51
entertainment.
48:51
This
48:51
is.
48:52
You
48:52
know,
48:53
you're
48:53
getting
48:53
just
48:53
as
48:54
much
48:54
value
48:54
for
48:54
the
48:54
dollar
48:55
out
48:55
of
48:55
this
48:55
dish
48:55
from
48:56
the
48:56
entertainment
48:56
of
48:56
it
48:57
as
48:57
from
48:57
the
48:57
flavor
48:58
and
48:58
taste
48:58
of
48:58
it.
48:59
Yeah.
48:59
Fantastic.
49:01
Well,
49:01
that's
49:01
what
49:01
we're
49:01
serving
49:02
it
49:02
with
49:02
on
49:02
the
49:02
plate.
49:03
Now,
49:04
how
49:04
about
49:04
what's
49:05
going
49:05
in
49:05
that
49:05
glass?
49:06
Side
49:07
by
49:07
side.
49:08
Let's
49:09
kick
49:09
off
49:09
with
49:09
wine.
49:09
Yeah.
49:10
You
49:10
got
49:10
some
49:10
wine,
49:10
Rex.
49:11
I
49:11
know
49:11
you
49:11
do.
49:11
I
49:12
got
49:12
some
49:12
wine
49:12
racks
49:12
here
49:13
first.
49:13
I
49:13
have
49:13
one.
49:14
What's
49:14
yours?
49:15
You
49:15
know,
49:16
I
49:16
don't
49:16
think
49:16
it's
49:16
a
49:16
real
49:17
surprise
49:17
for
49:17
me,
49:17
but
49:17
if
49:18
I'm
49:18
having
49:18
a
49:18
dessert
49:19
like
49:19
this,
49:19
I
49:19
want
49:20
something
49:21
bubbly.
49:22
I'm
49:22
thinking
49:23
champagne,
49:23
but
49:23
maybe
49:24
on
49:24
the
49:24
sweeter
49:25
side,
49:25
I'm
49:26
thinking
49:26
possibly
49:27
even
49:27
a
49:28
champagne.
49:30
And
49:30
then
49:30
I'm
49:31
also
49:31
thinking
49:32
staying
49:33
in
49:33
France,
49:33
since
49:34
it's
49:34
French,
49:34
but
49:34
I'm
49:35
also
49:35
thinking
49:36
crement,
49:37
which
49:37
is
49:38
kind
49:38
of
49:38
the
49:38
only
49:38
sparkling
49:39
wine
49:39
that
49:39
I
49:39
really
49:39
love.
49:41
I
49:41
mean,
49:41
you
49:41
know,
49:41
you're
49:42
the
49:42
wine
49:42
guy
49:42
for
49:42
sure.
49:43
I'll
49:43
concede
49:44
to
49:44
you.
49:45
But
49:45
when
49:45
I'm.
49:46
If
49:46
I'm
49:46
reaching
49:46
for
49:47
sparkling
49:47
wine,
49:48
I'm
49:48
probably.
49:49
If
49:49
I
49:49
come
49:49
to
49:49
your
49:49
house
49:49
for
49:49
a
49:50
party
49:50
and
49:50
you
49:50
tell
49:50
me
49:50
to
49:50
bring
49:50
sparkling,
49:51
I'm
49:51
probably
49:51
bringing
49:51
crement.
49:53
Right?
49:53
Tasty.
49:54
They're
49:54
more
49:54
economical,
49:55
and
49:55
they're
49:55
just
49:55
as
49:56
good
49:56
as
49:56
champagne.
49:57
And
49:57
I
49:58
will.
49:59
It's
49:59
a
49:59
hill
49:59
I'll
49:59
die
49:59
on.
50:00
Fantastic.
50:01
No,
50:01
I
50:01
love
50:02
all
50:02
of
50:02
those.
50:02
I'm
50:03
so
50:03
with
50:03
you
50:03
there
50:04
in
50:04
the
50:04
sort
50:04
of
50:04
demisec
50:05
camp
50:05
when
50:05
it
50:05
comes
50:06
to
50:06
champagne
50:06
or
50:06
any
50:07
classically
50:08
made
50:08
sparkling
50:09
wine.
50:09
I
50:09
just
50:09
think
50:10
that
50:10
this
50:10
really
50:10
Benefits
50:11
from
50:11
that
50:11
sugar
50:12
content.
50:12
And
50:13
all
50:13
desserts
50:14
will.
50:14
Right.
50:14
You
50:15
know
50:15
that
50:16
if
50:16
the
50:17
dessert.
50:18
If
50:18
the
50:18
bricks
50:19
of
50:19
the
50:19
dessert
50:19
is
50:19
higher
50:20
than
50:20
the
50:21
liquid
50:21
in
50:21
your
50:21
glass,
50:22
there's
50:23
a
50:23
chance
50:23
that
50:23
that
50:23
pairing
50:24
just
50:24
really
50:24
is
50:24
not
50:25
going
50:25
to
50:25
work.
50:25
And
50:26
that
50:27
glass,
50:27
those
50:27
sips
50:28
that
50:28
you
50:28
have
50:29
side
50:29
by
50:29
side
50:29
with
50:29
it
50:30
are
50:30
gonna
50:30
feel
50:30
really
50:30
disjointed.
50:32
So
50:32
I'm
50:32
totally
50:33
with
50:33
you
50:33
there.
50:33
You
50:33
know,
50:33
this
50:34
is
50:34
a
50:34
prince's
50:34
dish.
50:34
So
50:35
let's
50:35
go
50:35
for
50:36
demisex
50:37
champagne,
50:38
the
50:38
other
50:38
one.
50:38
And
50:39
let's
50:39
make
50:39
a
50:39
show
50:39
of
50:39
that,
50:39
too.
50:39
Let's
50:40
open
50:40
that
50:40
champagne.
50:41
Let's
50:43
make
50:43
a
50:43
spectacle
50:44
of
50:44
that.
50:44
Hey,
50:44
let's
50:44
savor
50:45
the
50:45
thing.
50:45
Let's
50:45
go.
50:46
Let's
50:46
savor
50:46
it.
50:47
And
50:47
I
50:48
heard
50:48
someone
50:48
else
50:48
saying
50:49
this
50:49
recently
50:49
on
50:49
a
50:50
podcast,
50:50
and
50:50
I
50:50
think
50:50
it's
50:50
so
50:51
true.
50:51
Gotta
50:51
give
50:51
him
50:51
credit,
50:52
actually.
50:52
Jeffrey
50:52
Morgan
50:52
Toller
50:53
was
50:53
talking
50:53
about
50:53
this
50:54
on
50:54
a
50:54
show
50:54
I
50:54
listened
50:55
to
50:55
recently.
50:56
He
50:56
was
50:56
talking
50:56
about
50:57
the
50:57
classic.
50:58
The
50:58
way
50:59
you're
50:59
taught
50:59
as
50:59
a
50:59
sommelier
51:00
or
51:00
as
51:00
a
51:00
wine
51:00
professional,
51:01
the
51:01
way
51:01
you're
51:01
taught
51:02
to
51:02
open
51:02
up
51:04
a
51:04
bottle
51:04
of
51:05
champagne
51:05
is
51:05
just
51:05
a
51:06
little.
51:07
Just
51:07
a
51:07
little
51:08
hiss,
51:08
you
51:08
know,
51:09
really
51:09
soft.
51:10
If
51:11
I'm
51:11
spending
51:11
my
51:11
money
51:12
on
51:12
champagne.
51:12
The
51:12
French
51:13
say
51:13
it
51:13
should
51:13
sound
51:13
like
51:14
a
51:14
nun's
51:14
poot.
51:14
Yes.
51:17
I
51:17
disagree.
51:18
I
51:18
want
51:19
the
51:19
world
51:19
to
51:19
know
51:20
that
51:20
I
51:20
have
51:20
forked
51:21
out
51:21
on
51:21
some
51:21
expensive
51:22
wine.
51:22
I
51:23
want
51:23
to
51:23
hear
51:23
it
51:23
pop.
51:23
I
51:24
want
51:24
that
51:24
celebratory
51:25
moment.
51:25
Yeah.
51:25
But
51:25
I
51:26
think
51:26
part
51:26
of.
51:26
And
51:26
you
51:26
know
51:26
what,
51:27
I'm
51:28
of
51:28
two
51:28
camps
51:28
on
51:28
this
51:29
one.
51:29
Well,
51:29
this
51:29
is
51:29
the
51:29
guy
51:29
that
51:30
said
51:30
he's
51:30
going
51:30
to
51:30
savor
51:31
it.
51:31
So
51:32
that's
51:32
why
51:32
I
51:32
say
51:33
I'm
51:33
of
51:33
two
51:33
camps
51:33
on
51:34
this
51:34
one.
51:35
The
51:35
problem
51:36
with
51:36
the
51:36
celebratory
51:37
pop
51:38
is
51:38
it
51:38
usually
51:39
means
51:41
a
51:41
tax
51:41
of
51:41
champagne
51:42
that
51:42
gets
51:42
lost
51:42
because
51:43
there's
51:43
going
51:43
to
51:43
be
51:43
some
51:44
spewing
51:44
out
51:44
of
51:44
the
51:45
bottle.
51:45
I'm
51:46
not
51:46
so
51:46
into
51:46
that
51:47
side
51:47
of
51:47
it
51:47
if
51:47
I'm
51:47
spending
51:48
the
51:48
money.
51:49
But
51:49
then
51:50
I
51:50
am
51:50
the
51:50
guy
51:50
who
51:50
loves
51:51
to
51:51
saber
51:51
because
51:51
it's
51:52
a
51:52
spectacle
51:52
and
51:52
it's
51:53
fun
51:53
and
51:53
it's
51:54
super
51:54
easy
51:54
to
51:54
do.
51:54
And
51:55
I
51:55
will
51:55
make
51:55
a
51:55
video
51:55
of
51:56
us
51:56
doing
51:56
that,
51:56
and
51:56
we'll
51:56
teach
51:56
you
51:56
guys
51:57
how
51:57
to
51:57
saber.
51:57
It's
51:57
so
51:57
easy.
51:58
Sabrage.
51:59
The
51:59
art
51:59
of
51:59
sabrage.
52:02
So
52:02
I
52:02
do
52:02
like
52:03
that.
52:03
But
52:03
usually
52:04
I
52:04
reserve
52:04
that
52:04
for,
52:04
like,
52:04
you
52:05
know,
52:05
lesser
52:05
pricey
52:06
bottles.
52:07
I
52:07
think
52:07
if
52:07
you're.
52:08
Because
52:08
we're
52:08
going
52:08
to
52:08
lose
52:09
a
52:09
little.
52:09
And
52:09
even
52:09
if
52:10
I'm
52:10
losing
52:10
an
52:10
ounce,
52:11
like
52:11
if
52:11
I
52:11
spend
52:11
a
52:11
lot
52:11
of
52:11
money,
52:12
that's
52:12
an
52:12
ounce.
52:13
Yes.
52:15
Speaking
52:15
of
52:15
lesser
52:16
pricey
52:16
bottles
52:16
or
52:17
what,
52:17
though
52:17
like,
52:17
if
52:18
you
52:18
are
52:18
diving
52:18
into
52:18
the
52:19
world
52:19
of
52:19
savoring
52:20
and
52:20
sobraj,
52:21
make
52:22
sure
52:22
it
52:22
is
52:23
that
52:23
same
52:24
type,
52:25
exact
52:25
same
52:25
type
52:25
of
52:25
bottle
52:26
that's
52:26
used
52:26
for
52:27
champagne
52:27
that
52:27
can,
52:28
with.
52:28
With
52:29
withstand,
52:30
withhold.
52:31
What
52:31
is
52:32
the
52:32
right
52:32
word
52:32
I'm
52:32
looking
52:32
for
52:33
here?
52:33
But
52:33
that
52:33
can
52:34
deal
52:34
with
52:34
those
52:35
higher
52:35
pressures
52:35
of
52:36
the
52:36
wine
52:36
inside,
52:37
because
52:37
that's
52:38
the
52:38
safest
52:38
one
52:39
when
52:39
it
52:39
comes
52:39
to
52:39
this
52:40
technique.
52:41
Yeah,
52:41
the
52:41
popping,
52:42
though,
52:42
the
52:43
coldier
52:43
wine
52:43
is,
52:44
the
52:44
less
52:44
you're
52:44
going
52:44
to
52:44
lose
52:45
on
52:45
anything.
52:45
So
52:45
I
52:45
think
52:45
that's
52:46
just
52:46
truth.
52:46
Get
52:47
it
52:47
really
52:47
cold,
52:48
you're
52:48
going
52:48
to
52:48
lose
52:48
less
52:49
wine.
52:49
It's
52:49
going
52:49
to
52:49
be
52:50
worth
52:50
it.
52:50
Have
52:50
that
52:50
glass,
52:51
have
52:51
that
52:51
flute
52:51
on
52:52
hand
52:52
so
52:52
you
52:52
can
52:52
catch
52:52
it
52:53
straight
52:53
away.
52:53
Make
52:53
that
52:53
pop.
52:55
The
52:56
only
52:56
other
52:56
dish
52:56
or
52:56
the
52:57
only
52:57
other
52:57
style
52:57
of
52:57
wine,
52:58
even
52:58
that
52:58
I'm
52:58
really,
52:58
really
52:59
gonna
52:59
consider
52:59
for
53:00
this,
53:00
and
53:00
I
53:01
am
53:01
gonna
53:01
consider
53:01
it
53:02
quite
53:02
seriously,
53:04
would
53:04
be
53:05
sweet
53:05
wines.
53:06
Specifically,
53:07
I'm
53:07
thinking
53:08
beyond
53:08
a
53:09
late
53:09
harvest.
53:09
I'm
53:10
thinking
53:10
a
53:11
noble
53:11
rot
53:12
wine.
53:13
So
53:13
we're
53:13
either
53:14
looking
53:14
at
53:14
Sauternes
53:16
Tokai,
53:17
you
53:17
know,
53:18
Assu
53:18
wine
53:19
I've
53:19
had
53:19
before,
53:19
you
53:19
know,
53:20
something
53:20
you
53:20
serve
53:20
on
53:21
a
53:21
spoon.
53:21
It's
53:22
so
53:22
rich
53:22
and.
53:23
And
53:23
decadent.
53:24
That's
53:24
gonna
53:25
go
53:25
great
53:25
with
53:25
this.
53:25
And
53:26
those
53:26
wines
53:26
and
53:27
champagne
53:27
as
53:27
well,
53:28
all
53:28
benefit
53:28
from
53:29
having
53:29
this
53:29
penetrating
53:30
acidity
53:32
that's
53:32
gonna
53:32
carry
53:33
everything
53:33
through.
53:34
That
53:34
means
53:34
that
53:34
things
53:35
aren't
53:35
gonna
53:35
feel
53:35
flabby.
53:36
At
53:36
the
53:36
end
53:36
of
53:36
the
53:36
day,
53:36
I.
53:37
Would
53:37
throw,
53:37
you
53:37
know,
53:37
as
53:38
we.
53:38
As
53:38
you've
53:38
been
53:38
talking,
53:39
I
53:39
thought
53:39
to
53:39
myself,
53:39
like,
53:39
what
53:40
about
53:40
a
53:40
nice,
53:40
like,
53:41
malmsy
53:41
Madeira?
53:42
Right?
53:44
It's
53:44
gonna
53:44
achieve
53:44
that
53:44
brix,
53:45
I
53:45
think.
53:45
And
53:45
it's
53:45
also
53:45
gonna.
53:46
It'll
53:46
pair
53:46
well
53:47
with
53:47
the
53:47
caramelly
53:47
notes,
53:48
I
53:48
think,
53:48
going
53:48
on
53:48
in
53:48
this
53:48
dish.
53:49
The
53:49
nuttiness
53:49
of
53:49
it.
53:50
Yeah,
53:50
for
53:50
sure.
53:51
I
53:51
think
53:52
that's
53:52
fantastic.
53:53
Because
53:53
also,
53:54
speaking
53:54
of
53:54
nuttiness,
53:55
we
53:55
didn't
53:55
mention
53:55
it
53:56
earlier,
53:56
but
53:56
in
53:56
Julia's
53:57
recipe,
53:57
on
53:58
that
53:58
very,
53:58
very
53:58
first
53:59
episode
53:59
that
53:59
she
53:59
did
53:59
of
53:59
the
54:00
show
54:00
with
54:00
crip
54:00
Suzette,
54:01
she
54:02
incorporated.
54:03
She
54:04
kept
54:04
calling
54:04
it
54:04
almond
54:04
flour,
54:05
which
54:05
I
54:05
guess
54:05
that's
54:05
true,
54:05
but
54:06
she
54:06
was
54:06
making
54:06
it
54:06
herself.
54:06
Meaning
54:07
she
54:07
was
54:07
taking
54:07
blanched
54:07
almonds
54:08
and
54:08
pulsing
54:08
them
54:10
in
54:11
her
54:11
blender,
54:11
and
54:12
she
54:12
was
54:12
folding
54:12
that
54:12
into
54:13
that
54:13
compound
54:13
butter.
54:14
So
54:14
she
54:14
was
54:15
adding
54:15
this
54:15
almond
54:15
flavor,
54:16
this
54:16
nuttiness.
54:17
Nice,
54:17
right?
54:17
So
54:18
I
54:18
think
54:18
that
54:18
would.
54:18
If
54:19
you
54:19
consider
54:19
something
54:19
like
54:20
that.
54:20
But
54:20
again,
54:20
I
54:20
keep
54:20
saying,
54:21
like,
54:21
either
54:22
vanilla
54:22
or
54:22
almond
54:22
extract
54:23
in
54:23
this
54:23
dish
54:24
is
54:24
gonna
54:24
bring
54:24
just
54:25
a
54:25
note
54:25
of
54:25
nuttiness
54:26
without
54:26
being
54:27
a
54:27
nutty
54:28
dessert,
54:29
you
54:29
know,
54:29
without
54:29
being
54:29
peanut
54:30
butter,
54:31
you
54:31
know,
54:32
that
54:32
might
54:32
pair
54:32
with
54:32
something
54:33
like
54:33
that.
54:34
What
54:35
About
54:35
a
54:35
cocktail.
54:35
Tim,
54:36
I
54:37
got
54:37
a
54:37
cocktail
54:37
for
54:37
us
54:38
today.
54:38
Let's
54:38
go.
54:40
The
54:40
rare
54:40
occasion.
54:41
But
54:41
I
54:42
was
54:42
thinking
54:42
about
54:42
this.
54:43
I
54:43
was
54:43
thinking,
54:43
what
54:43
is
54:43
this
54:44
dish?
54:44
What
54:44
do
54:44
you
54:44
have
54:45
with
54:45
it?
54:45
What
54:45
is
54:45
the
54:45
identity
54:46
of
54:47
crepe
54:47
suzette?
54:49
And
54:50
basically,
54:51
it's
54:51
a
54:51
sidecar,
54:52
right?
54:52
A
54:53
classic
54:54
sour
54:54
classic.
54:55
You
54:55
know,
54:56
Daisy,
54:57
in
54:57
the
54:57
cocktail
54:58
realm,
54:59
you're
55:00
looking
55:00
at
55:00
cognac,
55:01
and
55:02
you're
55:02
looking
55:03
at,
55:03
you
55:04
know,
55:04
grandma
55:05
Cointreau
55:06
orange
55:06
liqueur,
55:07
essentially.
55:07
Right.
55:08
Lemon
55:09
juice
55:09
and
55:10
sugar.
55:10
All
55:11
of
55:11
those
55:11
ingredients
55:12
are
55:12
in
55:13
the
55:13
dish.
55:13
Yeah,
55:13
they
55:14
really
55:14
are.
55:15
What
55:15
if
55:16
we
55:16
went
55:17
a
55:17
step
55:17
further
55:17
and
55:18
made
55:18
this
55:19
drink
55:19
into
55:19
a
55:19
royale?
55:20
And
55:21
for
55:21
the
55:21
listener,
55:21
a
55:21
Royale
55:22
in
55:22
the
55:22
cocktail
55:23
world
55:24
is
55:24
when
55:25
we
55:25
finish
55:25
a
55:26
drink
55:26
with
55:26
sparkling
55:26
wine,
55:27
which
55:27
we
55:27
just
55:27
talked
55:27
about.
55:28
But
55:28
what
55:28
if
55:28
we
55:29
made
55:29
this
55:29
sort
55:29
of
55:29
like
55:29
a
55:29
hybrid
55:30
of
55:30
the
55:31
French
55:31
75
55:32
car,
55:34
the
55:35
French
55:35
70
55:35
sidecar.
55:36
Well,
55:36
we
55:36
need
55:37
a
55:37
name
55:37
for
55:37
it,
55:37
so
55:38
I'm
55:38
good
55:38
with
55:38
that.
55:38
I
55:39
like
55:39
the
55:39
idea.
55:39
We're
55:39
gonna
55:40
let
55:40
the
55:40
audience
55:40
name
55:40
our
55:40
drinks
55:41
from
55:41
now
55:41
on.
55:41
I
55:41
think
55:42
we've
55:42
got
55:42
some.
55:43
We've
55:43
both
55:44
been
55:44
thinking
55:44
about
55:45
those.
55:45
Some
55:45
ways
55:45
in
55:45
which
55:46
we
55:46
can
55:46
adapt
55:47
this
55:47
cocktail
55:48
to
55:48
make
55:48
it
55:48
a
55:48
custom
55:49
cocktail
55:49
for
55:49
the
55:50
show,
55:50
but
55:50
also
55:51
even
55:51
more
55:51
apt
55:52
for
55:52
crepe
55:53
Suzette.
55:54
Yeah.
55:54
So
55:55
first
55:55
of
55:55
all,
55:56
my
55:56
thinking
55:56
here,
55:57
actually,
55:57
I
55:57
want
55:58
to
55:58
give
55:58
my
55:58
recipe.
55:59
When
55:59
it
55:59
comes
55:59
to
56:00
a
56:00
sidecar,
56:00
classically,
56:01
I'm
56:02
going
56:02
to
56:02
go
56:02
for
56:02
2
56:02
ounces
56:02
of
56:03
cognac,
56:04
usually
56:04
a
56:05
younger
56:05
A
56:05
VS.
56:06
A
56:06
VSOP.
56:07
I'm
56:08
going
56:08
to
56:08
go
56:08
for
56:08
3/4
56:09
of
56:09
an
56:09
ounce
56:10
of
56:11
our
56:11
preferred
56:12
orange
56:13
liqueur.
56:14
I'm
56:14
gonna
56:14
go
56:15
for
56:15
three
56:15
quarters
56:15
of
56:16
an
56:16
ounce
56:16
of
56:16
lemon
56:17
juice.
56:18
And
56:19
crucially,
56:19
and
56:20
I
56:20
think
56:20
this
56:20
really
56:21
is
56:21
where
56:21
you
56:22
find
56:22
the
56:22
balance
56:22
in
56:22
a
56:23
sidecar.
56:24
I'm
56:24
gonna
56:24
go
56:24
for
56:24
one
56:25
teaspoon
56:27
of
56:27
rich
56:28
demerara
56:29
syrup,
56:30
so
56:30
two
56:30
parts
56:30
demerara
56:31
sugar,
56:32
one
56:32
part
56:32
water.
56:34
I
56:34
think
56:35
that
56:35
you
56:36
need
56:36
that
56:37
sweetness
56:38
to
56:38
tie
56:38
everything
56:38
together.
56:40
So
56:40
I'm
56:40
gonna
56:41
continue
56:41
to
56:41
do
56:41
that.
56:41
I'm
56:41
gonna
56:42
do
56:42
that
56:42
across
56:42
the
56:42
board
56:43
here.
56:43
I'm
56:43
probably
56:44
gonna
56:44
go
56:44
Cointreau
56:45
or
56:45
Grand
56:45
Marnier
56:46
just
56:46
because
56:46
we're
56:47
keeping
56:47
it
56:47
French.
56:48
Why
56:48
not?
56:49
You
56:49
don't
56:49
want
56:49
to
56:49
use
56:50
blue
56:50
Curacao
56:50
from
56:50
the
56:51
Isle
56:51
of
56:51
Curacao.
56:52
Also,
56:52
why
56:52
did
56:53
blue
56:53
get
56:53
the
56:53
color?
56:53
That
56:53
thing
56:54
already
56:54
is
56:54
named
56:54
a
56:55
color.
56:57
I
56:57
made.
56:58
I
56:58
made.
56:58
I
56:58
made.
56:59
I
56:59
got
56:59
a
56:59
new
56:59
thing.
57:00
It's
57:00
called
57:00
orange,
57:00
but
57:00
I
57:01
made
57:01
it
57:01
blue.
57:03
It's
57:04
a
57:04
good
57:04
point.
57:06
And
57:06
then
57:07
they
57:07
became,
57:07
like,
57:07
crazy
57:07
famous
57:08
for
57:08
it.
57:08
I'm
57:09
gonna
57:09
reserve
57:09
the
57:09
blue
57:10
curacao
57:10
for
57:11
the
57:11
dish
57:11
instead
57:11
of
57:11
the
57:12
cocktail
57:12
here.
57:12
All
57:12
right.
57:12
We're
57:13
gonna
57:13
make
57:13
blue
57:13
suzettes.
57:14
Cardamom.
57:15
Snuck
57:16
it
57:16
in
57:16
there
57:16
earlier.
57:16
We
57:17
teased
57:17
it
57:17
earlier.
57:18
Cardamom.
57:18
I'm
57:19
gonna
57:19
go
57:19
two
57:19
dashes
57:20
of
57:20
cardamom
57:21
bitters.
57:21
Because
57:21
if
57:22
you.
57:22
The
57:22
only
57:23
way
57:23
to
57:23
misuse
57:23
bitters
57:24
is.
57:24
To
57:24
misusing
57:25
the
57:25
bitters.
57:27
So
57:27
that's
57:27
another
57:27
flavor
57:28
we
57:28
can
57:28
incorporate
57:29
into
57:29
this.
57:29
I
57:29
love
57:29
it.
57:30
My
57:30
final
57:30
thing
57:31
here,
57:32
if
57:32
we
57:32
really
57:32
want
57:33
to
57:33
geek
57:33
out,
57:34
and
57:34
I
57:34
haven't
57:34
tried
57:34
this,
57:35
but
57:35
I
57:35
know
57:35
it
57:36
works
57:36
on
57:36
paper.
57:37
If
57:37
we
57:38
really
57:38
want
57:38
to
57:38
commit
57:38
to
57:38
the
57:39
bit,
57:39
rather
57:40
than
57:40
using
57:40
lemon
57:41
juice,
57:41
I'm
57:41
going
57:41
to
57:41
use
57:42
orange
57:42
juice
57:42
that
57:43
I'm
57:43
then
57:43
going
57:43
to
57:44
acid
57:44
adjust
57:45
to
57:45
the
57:45
ph
57:46
of
57:46
lemon
57:46
juice,
57:47
mainly
57:47
using
57:48
citric,
57:49
little
57:49
bit
57:49
of
57:49
malic,
57:50
maybe
57:50
just
57:50
to
57:50
sort
57:50
of
57:50
give
57:51
us
57:51
some
57:51
of
57:51
that
57:52
sort
57:52
of
57:52
more
57:52
of
57:52
a
57:53
limey
57:53
direction.
57:55
That's
57:55
citric
57:56
and
57:56
malic
57:56
acids,
57:56
right?
57:57
Yes.
57:57
Powders,
57:58
which
57:58
you
57:58
can
57:58
get
57:59
from
57:59
the
57:59
modernist
57:59
pantry
58:00
or
58:00
what
58:00
have
58:00
you.
58:00
Exactly.
58:01
You
58:01
can
58:01
look
58:02
up.
58:02
There
58:02
are
58:03
plenty
58:03
of
58:03
resources
58:03
online
58:04
when
58:04
it
58:04
comes
58:04
to
58:05
how
58:05
many
58:05
grams
58:06
and
58:06
turning
58:07
your
58:07
orange
58:07
into
58:07
lemon,
58:08
but
58:08
you
58:08
could
58:09
do
58:09
that
58:09
if
58:09
you
58:09
want
58:09
to
58:09
commit
58:10
to
58:10
the
58:10
bit
58:10
or
58:11
given
58:12
that
58:12
this
58:12
is
58:12
a
58:12
sidecar.
58:13
I
58:14
want
58:14
to
58:14
get
58:14
your
58:14
take
58:14
on
58:15
the
58:15
sugared
58:15
rim
58:16
debate
58:16
and
58:16
how
58:16
you
58:16
would
58:17
tackle
58:17
that
58:17
for
58:18
this
58:18
version.
58:19
Yeah.
58:19
I
58:19
think,
58:20
again,
58:20
if
58:20
you
58:20
want
58:20
to
58:21
really,
58:21
really,
58:21
like,
58:22
hit
58:22
it
58:22
squarely
58:23
on
58:23
the
58:23
nose
58:23
as
58:23
a
58:24
pairing
58:24
for
58:24
this
58:24
dessert,
58:25
I
58:26
think
58:26
it
58:26
would
58:26
be
58:27
prudent
58:27
to
58:28
maybe
58:29
put
58:29
some
58:29
lemon
58:30
zest
58:30
into
58:30
some
58:31
caster
58:32
sugar,
58:33
maybe
58:33
even
58:34
a
58:34
little
58:34
bit
58:34
of
58:34
those
58:35
cardamom
58:35
toasted
58:36
seeds
58:36
that
58:37
you
58:37
pulverized
58:38
into
58:38
that
58:38
same
58:39
sugar.
58:40
Rim
58:40
the
58:40
glass
58:40
with
58:41
that.
58:41
And
58:41
then
58:41
that
58:42
torch
58:42
that
58:42
I
58:43
told
58:43
everyone
58:43
to
58:43
go
58:44
buy,
58:44
just
58:44
gently
58:45
lightly
58:46
tap
58:46
the
58:47
flame
58:47
against
58:47
it
58:47
until
58:47
it
58:47
starts
58:48
to
58:48
slightly
58:48
caramelize
58:49
on
58:49
the
58:49
glass.
58:49
So
58:49
now
58:49
you've
58:50
got
58:50
caramelized
58:51
sugar
58:52
on
58:52
the
58:52
glass.
58:52
The
58:53
caramelized
58:53
sugar
58:53
in
58:54
your
58:54
dish,
58:55
the
58:55
orange,
58:55
the
58:55
cardamom,
58:56
the
58:57
curacao,
58:58
the
58:58
cognac,
58:59
like,
58:59
all
58:59
the
58:59
pieces
59:00
are
59:01
kind
59:01
of
59:01
going
59:01
back
59:01
and
59:01
forth
59:02
from
59:02
the
59:02
liquid
59:02
to
59:02
the
59:03
plate.
59:03
I
59:04
love
59:04
it,
59:05
and
59:05
I
59:05
think
59:06
it's
59:06
a
59:06
great
59:07
little
59:07
way
59:07
to
59:07
elevate
59:08
the
59:08
drink
59:08
in
59:09
a
59:09
way.
59:09
Also,
59:09
the
59:10
acid
59:10
adjusting.
59:10
Not
59:10
a
59:10
very
59:11
difficult
59:11
technique,
59:11
but
59:11
one
59:12
that
59:12
is
59:12
very
59:12
commonly
59:13
used
59:13
in
59:13
bars,
59:13
but
59:13
not
59:14
so
59:14
much,
59:14
I
59:14
think,
59:14
at
59:14
home.
59:16
But
59:16
these
59:16
are
59:17
two
59:17
really
59:17
great
59:17
ways
59:17
to
59:17
elevate
59:18
the
59:18
thing
59:18
without
59:18
having
59:18
to
59:19
be,
59:19
like,
59:19
a
59:19
nerdy
59:19
cocktail
59:20
guy
59:20
like
59:20
you
59:21
and
59:21
I
59:21
kind
59:21
of
59:21
are.
59:22
Yeah.
59:22
But,
59:22
like,
59:23
I
59:23
think
59:23
even
59:23
me,
59:24
as
59:24
nerdy
59:24
as
59:24
I
59:24
am
59:25
in
59:25
the
59:25
places
59:25
that
59:25
I've
59:25
worked,
59:26
I
59:26
still
59:26
lean
59:26
towards
59:27
the
59:28
can.
59:28
The
59:28
average
59:29
person
59:29
do
59:29
that
59:30
and
59:30
do
59:30
you
59:31
want
59:31
to.
59:31
And
59:32
these
59:32
are
59:32
pretty
59:32
easy
59:33
things
59:33
to
59:33
tackle.
59:33
Like,
59:34
acid
59:34
adjustment
59:34
is
59:34
so
59:34
easy.
59:35
Like
59:35
you
59:35
should.
59:35
I
59:36
think
59:36
the
59:36
listeners
59:36
should
59:37
invest
59:38
in
59:38
some
59:38
citric
59:38
and
59:38
malic
59:39
acids
59:39
and
59:39
then
59:40
google
59:40
around
59:41
and
59:41
find
59:41
some
59:41
research
59:41
where
59:42
you
59:42
can
59:42
figure
59:42
out
59:42
how
59:43
much
59:43
you
59:43
need
59:43
to
59:44
balance
59:44
out
59:45
to
59:45
make
59:45
things
59:45
like
59:46
pineapple
59:46
juice
59:46
as
59:46
tart
59:47
as
59:47
lime
59:47
juice,
59:47
to
59:47
make
59:48
orange
59:48
juice
59:48
as
59:48
tart
59:48
as
59:48
lime
59:49
juice.
59:50
And
59:51
you
59:51
will
59:51
find
59:51
that
59:51
you
59:52
will
59:52
use
59:52
those
59:52
things
59:52
more,
59:52
and
59:53
they
59:53
will
59:53
be
59:53
much
59:53
more
59:54
powerful
59:55
in
59:55
your
59:55
cocktails.
59:56
And
59:57
your
59:57
friends
59:57
will
59:57
be
59:57
like,
59:58
how
59:58
did
59:58
you
59:58
make
59:58
this
59:58
so
59:58
good?
59:59
And
59:59
you're
59:59
like,
59:59
hey,
1:00:00
why
1:00:00
is
1:00:00
your
1:00:00
pina
1:00:01
colada
1:00:01
so
1:00:01
much
1:00:01
better
1:00:01
than
1:00:02
mine?
1:00:02
It's
1:00:02
like,
1:00:02
well,
1:00:02
I
1:00:02
acid
1:00:03
adjusted
1:00:03
the
1:00:03
pineapple
1:00:04
juice.
1:00:04
Wait
1:00:04
till
1:00:04
you've
1:00:05
had
1:00:05
a
1:00:05
margarita
1:00:06
made
1:00:06
with
1:00:06
lime.
1:00:06
You
1:00:07
know,
1:00:07
Acid
1:00:07
adjusted
1:00:08
pineapple
1:00:08
juice
1:00:08
to
1:00:09
the
1:00:09
profile
1:00:09
of
1:00:09
lime.
1:00:09
Oh,
1:00:10
my
1:00:10
God,
1:00:10
it
1:00:11
is
1:00:11
so
1:00:12
good.
1:00:14
Final
1:00:14
thought.
1:00:14
Cause
1:00:15
the
1:00:16
sugar
1:00:16
rim
1:00:17
is
1:00:17
a
1:00:17
de
1:00:17
facto
1:00:18
garnish.
1:00:19
I
1:00:19
don't
1:00:19
really
1:00:19
want
1:00:19
a
1:00:20
garnish
1:00:20
on
1:00:20
this
1:00:20
drink
1:00:21
if
1:00:21
I'm
1:00:21
not
1:00:22
going
1:00:22
to
1:00:22
all
1:00:22
of
1:00:22
that
1:00:23
effort.
1:00:23
One
1:00:23
of
1:00:24
the
1:00:24
things
1:00:24
I
1:00:24
might
1:00:24
do
1:00:24
and
1:00:25
to
1:00:25
preserve
1:00:25
the.
1:00:26
The
1:00:26
spirit
1:00:26
of
1:00:26
flambe,
1:00:28
I'm
1:00:28
going
1:00:28
to
1:00:28
express
1:00:29
an
1:00:29
orange
1:00:30
peel.
1:00:31
I'm
1:00:31
gonna
1:00:32
flame
1:00:32
an
1:00:32
orange
1:00:33
peel
1:00:33
onto
1:00:34
this.
1:00:34
Because
1:00:35
apparently
1:00:35
I'm
1:00:35
stuck
1:00:36
in
1:00:36
2005.
1:00:38
Listen,
1:00:39
I
1:00:39
teach
1:00:39
a
1:00:39
class,
1:00:40
you
1:00:41
know,
1:00:41
at
1:00:41
the
1:00:41
bar
1:00:42
often,
1:00:42
and
1:00:43
that's
1:00:44
always
1:00:44
one
1:00:44
of
1:00:44
the
1:00:44
techniques
1:00:45
I
1:00:45
show
1:00:45
just
1:00:46
to
1:00:46
show
1:00:46
people,
1:00:46
like
1:00:47
how
1:00:47
aroma
1:00:47
changes
1:00:48
the
1:00:48
flavor
1:00:48
of
1:00:48
things
1:00:48
and
1:00:49
how
1:00:49
flaming
1:00:49
a
1:00:50
twist
1:00:50
will
1:00:51
add
1:00:51
a
1:00:51
dimension
1:00:52
of
1:00:52
aroma
1:00:52
to
1:00:52
a
1:00:53
drink
1:00:53
that
1:00:53
will
1:00:53
change
1:00:53
its
1:00:54
flavor
1:00:54
and
1:00:54
how
1:00:54
simple
1:00:55
it
1:00:55
is
1:00:55
to
1:00:55
do
1:00:56
so
1:00:56
simple,
1:00:57
you
1:00:57
know,
1:00:58
and
1:00:58
you
1:00:59
got
1:00:59
it
1:00:59
on
1:00:59
hand
1:00:59
at
1:00:59
all
1:00:59
times.
1:01:00
Really
1:01:01
fantastic.
1:01:02
Well,
1:01:02
that
1:01:03
has
1:01:03
been.
1:01:03
Well,
1:01:04
we
1:01:04
have
1:01:04
prep
1:01:04
Suzette.
1:01:05
We
1:01:05
have
1:01:05
one
1:01:05
more
1:01:05
thing
1:01:06
to
1:01:06
say.
1:01:06
Yeah,
1:01:07
Tim,
1:01:08
I
1:01:08
know,
1:01:08
I
1:01:09
know.
1:01:09
Question
1:01:09
I
1:01:10
want
1:01:10
to
1:01:10
ask
1:01:11
that.
1:01:11
You
1:01:11
ask
1:01:11
me.
1:01:12
I'm
1:01:12
going
1:01:12
to
1:01:12
ask
1:01:12
you.
1:01:13
What
1:01:14
is
1:01:14
the
1:01:15
listener
1:01:15
missing
1:01:15
out
1:01:16
on
1:01:16
if
1:01:16
they
1:01:16
don't
1:01:16
make
1:01:17
this
1:01:17
dish
1:01:17
at
1:01:17
least
1:01:17
once
1:01:18
in
1:01:18
their
1:01:18
life?
1:01:18
I
1:01:19
was
1:01:19
thinking
1:01:19
quite
1:01:19
hard
1:01:20
about
1:01:20
this,
1:01:20
because
1:01:23
if
1:01:23
I'm
1:01:24
putting
1:01:24
both
1:01:25
hands
1:01:25
up
1:01:25
and
1:01:25
being
1:01:26
completely
1:01:27
honest,
1:01:28
I
1:01:28
think
1:01:28
this
1:01:28
is
1:01:28
a
1:01:29
dish
1:01:29
that
1:01:29
can
1:01:29
be
1:01:30
a
1:01:30
little
1:01:30
bit
1:01:30
intimidating,
1:01:33
especially
1:01:34
when
1:01:34
it
1:01:34
comes
1:01:34
to
1:01:34
making
1:01:35
the
1:01:35
crepes.
1:01:35
I
1:01:35
think
1:01:36
everything
1:01:36
else,
1:01:36
but
1:01:36
there's
1:01:37
a
1:01:37
lot
1:01:37
of
1:01:37
things
1:01:37
where
1:01:37
if
1:01:37
you're
1:01:38
doing
1:01:38
it
1:01:38
for
1:01:38
the
1:01:38
first
1:01:38
time,
1:01:39
the
1:01:40
caramel
1:01:40
sauce,
1:01:41
there's
1:01:41
a
1:01:42
flammable.
1:01:42
I
1:01:42
think
1:01:43
making
1:01:43
caramel
1:01:43
is
1:01:43
a
1:01:43
little
1:01:44
intimidating
1:01:44
for
1:01:44
the
1:01:44
home
1:01:44
cook,
1:01:45
for
1:01:45
sure.
1:01:45
The
1:01:45
crepe
1:01:46
part,
1:01:46
I
1:01:46
don't
1:01:46
think
1:01:46
is
1:01:46
that
1:01:46
intimidating
1:01:47
because
1:01:48
what's
1:01:48
your
1:01:48
loss
1:01:49
ratio
1:01:49
here?
1:01:49
You
1:01:49
Might
1:01:50
lose
1:01:50
a
1:01:50
cup
1:01:51
of
1:01:51
flour
1:01:51
and
1:01:51
a
1:01:52
couple
1:01:52
of
1:01:52
eggs
1:01:52
and
1:01:52
some
1:01:53
butter
1:01:53
and
1:01:53
milk.
1:01:53
Like
1:01:54
it's,
1:01:55
you
1:01:55
know,
1:01:55
it's
1:01:55
worth
1:01:55
it.
1:01:56
No,
1:01:56
but
1:01:56
I
1:01:57
think
1:01:58
I've
1:01:58
seen,
1:01:58
well,
1:01:59
I
1:01:59
did
1:02:00
watch
1:02:00
a
1:02:00
few
1:02:01
YouTube
1:02:02
videos
1:02:02
of
1:02:02
people
1:02:02
making
1:02:02
this
1:02:03
for
1:02:03
the
1:02:03
first
1:02:03
time.
1:02:04
And
1:02:04
these
1:02:04
sort
1:02:04
of
1:02:05
fear
1:02:05
when
1:02:05
it
1:02:06
comes
1:02:06
to
1:02:06
making
1:02:06
those
1:02:06
creps
1:02:07
was
1:02:07
a
1:02:07
little
1:02:07
bit
1:02:07
palpable.
1:02:08
But
1:02:08
again,
1:02:09
I
1:02:09
get
1:02:09
it.
1:02:09
I'm
1:02:09
the
1:02:09
one
1:02:10
putting
1:02:10
my
1:02:10
hand
1:02:10
up
1:02:10
and
1:02:10
saying
1:02:11
this.
1:02:11
But
1:02:13
beyond
1:02:13
that,
1:02:14
beyond
1:02:15
overcoming
1:02:16
those
1:02:16
fears
1:02:16
or
1:02:17
learning
1:02:17
those
1:02:17
techniques,
1:02:19
when
1:02:19
you
1:02:19
do
1:02:19
master
1:02:20
creps,
1:02:21
this
1:02:22
is
1:02:22
a
1:02:22
technique
1:02:22
and
1:02:23
that
1:02:23
is
1:02:24
an
1:02:24
ingredient
1:02:26
that
1:02:26
you
1:02:26
can
1:02:27
then
1:02:27
use
1:02:28
in
1:02:28
so
1:02:29
many
1:02:29
different
1:02:29
ways.
1:02:29
As
1:02:30
you've
1:02:30
mentioned,
1:02:30
it
1:02:30
can
1:02:30
be
1:02:31
sweet,
1:02:31
it
1:02:31
can
1:02:31
be
1:02:31
savory,
1:02:32
there
1:02:32
can
1:02:32
be
1:02:32
different
1:02:32
fillings.
1:02:34
And
1:02:34
I
1:02:34
think
1:02:34
if
1:02:34
you
1:02:35
don't
1:02:35
master
1:02:35
crept,
1:02:36
and
1:02:36
it
1:02:36
is
1:02:36
easy
1:02:37
to
1:02:37
master,
1:02:37
even
1:02:37
if
1:02:38
it's
1:02:38
a
1:02:39
little
1:02:39
bit
1:02:39
intimidating,
1:02:40
once
1:02:40
you
1:02:40
master
1:02:41
those
1:02:41
techniques,
1:02:41
you
1:02:42
can
1:02:42
take
1:02:42
it
1:02:42
in
1:02:43
a
1:02:43
bunch
1:02:43
of
1:02:43
different
1:02:44
directions.
1:02:46
And
1:02:46
I'd
1:02:46
love
1:02:46
to
1:02:46
get
1:02:47
your
1:02:47
take
1:02:47
on
1:02:47
that.
1:02:48
Well,
1:02:48
I
1:02:48
would
1:02:48
like
1:02:48
to
1:02:48
say
1:02:49
I
1:02:49
agree,
1:02:49
but
1:02:49
I
1:02:49
think
1:02:49
the
1:02:50
more
1:02:50
intimidating
1:02:50
part
1:02:51
for
1:02:51
the
1:02:51
consumer,
1:02:51
the
1:02:52
regular
1:02:52
home
1:02:52
cook,
1:02:52
whatever
1:02:53
our
1:02:53
listener,
1:02:54
is
1:02:55
the
1:02:55
caramel.
1:02:55
Because
1:02:55
caramel,
1:02:56
we've
1:02:57
all
1:02:57
been
1:02:57
told,
1:02:58
burns
1:02:59
really
1:02:59
quickly.
1:03:00
It
1:03:00
can
1:03:00
burn
1:03:00
you
1:03:00
pretty
1:03:01
badly.
1:03:02
I
1:03:02
get
1:03:02
it.
1:03:03
But
1:03:03
if
1:03:03
you're
1:03:03
a
1:03:03
conscientious
1:03:04
cook
1:03:04
and
1:03:04
you're
1:03:04
paying
1:03:05
attention
1:03:05
and
1:03:06
you're
1:03:06
being
1:03:07
concerted
1:03:07
about
1:03:07
your
1:03:07
efforts,
1:03:08
I
1:03:08
think
1:03:09
it's
1:03:09
an
1:03:09
easily
1:03:10
attacked
1:03:11
thing
1:03:11
to
1:03:11
do.
1:03:13
And
1:03:14
then
1:03:14
the
1:03:14
credit
1:03:14
part,
1:03:15
yeah,
1:03:15
for
1:03:15
me,
1:03:15
it's
1:03:16
all
1:03:16
about
1:03:16
versatility.
1:03:16
I
1:03:17
don't
1:03:17
like
1:03:17
doing
1:03:17
things
1:03:17
that
1:03:17
only
1:03:18
have
1:03:18
kind
1:03:18
of
1:03:18
one
1:03:18
use
1:03:19
or
1:03:19
one
1:03:19
place.
1:03:20
There
1:03:20
are
1:03:20
of
1:03:21
course,
1:03:21
some
1:03:21
things
1:03:21
out
1:03:21
there
1:03:21
that
1:03:22
are
1:03:22
going
1:03:22
to
1:03:22
be
1:03:22
that
1:03:22
no
1:03:22
matter
1:03:22
what.
1:03:22
But
1:03:23
like,
1:03:23
if
1:03:23
I'm
1:03:23
making
1:03:23
something,
1:03:23
I
1:03:24
want
1:03:24
to
1:03:24
make
1:03:24
sure
1:03:24
that
1:03:24
I
1:03:24
can
1:03:25
make
1:03:25
it
1:03:25
maybe
1:03:26
in
1:03:26
mass
1:03:26
and
1:03:26
then
1:03:26
I
1:03:26
can
1:03:26
use
1:03:27
it
1:03:27
in
1:03:27
different
1:03:27
ways
1:03:27
for
1:03:28
several
1:03:28
days.
1:03:28
So,
1:03:28
like,
1:03:29
you're
1:03:29
going
1:03:29
to
1:03:29
make
1:03:29
crepes,
1:03:29
you
1:03:30
want
1:03:30
to
1:03:30
learn
1:03:30
how
1:03:30
to
1:03:30
get
1:03:30
good
1:03:30
at
1:03:30
them.
1:03:30
You
1:03:31
make
1:03:31
a
1:03:31
lot
1:03:31
of
1:03:31
them.
1:03:32
So
1:03:32
make
1:03:32
a
1:03:33
batch
1:03:33
where
1:03:33
you
1:03:33
can
1:03:33
make
1:03:33
50
1:03:34
or
1:03:34
100
1:03:35
and
1:03:35
then
1:03:35
eat
1:03:36
the
1:03:36
ones
1:03:36
you
1:03:36
eat.
1:03:36
And
1:03:37
then
1:03:37
guess
1:03:37
what?
1:03:37
Put
1:03:37
a
1:03:37
piece
1:03:37
of
1:03:37
wax
1:03:38
paper
1:03:38
between
1:03:38
each
1:03:38
one
1:03:39
and
1:03:39
freeze
1:03:39
them
1:03:40
in
1:03:40
a
1:03:40
zip
1:03:40
top
1:03:41
bag.
1:03:41
And
1:03:41
then
1:03:41
you
1:03:42
have
1:03:42
crepes
1:03:42
on
1:03:42
demand
1:03:43
because
1:03:43
they're
1:03:44
so
1:03:44
thin,
1:03:44
they
1:03:44
thaw
1:03:44
out
1:03:45
near
1:03:45
instantly
1:03:47
and
1:03:47
they
1:03:47
come
1:03:47
back
1:03:47
really
1:03:47
well.
1:03:48
If
1:03:48
you've
1:03:48
ever
1:03:49
frozen
1:03:49
waffles
1:03:50
or
1:03:50
pancakes
1:03:50
at
1:03:50
your
1:03:50
house,
1:03:51
those
1:03:52
are
1:03:52
things
1:03:52
that
1:03:52
really
1:03:52
do
1:03:52
well
1:03:53
going
1:03:53
into
1:03:53
and
1:03:53
out
1:03:53
of
1:03:53
the
1:03:54
freezer.
1:03:55
So
1:03:56
I
1:03:56
think
1:03:57
what
1:03:57
you're
1:03:57
missing
1:03:57
out
1:03:57
on
1:03:57
the
1:03:58
question
1:03:58
is
1:03:58
what
1:03:58
are
1:03:58
you
1:03:58
missing
1:03:59
out
1:03:59
on?
1:03:59
If
1:03:59
you
1:03:59
don't
1:03:59
make
1:03:59
this
1:03:59
dish
1:03:59
at
1:04:00
least
1:04:00
once
1:04:00
in
1:04:00
your
1:04:00
life,
1:04:00
you're
1:04:00
missing
1:04:01
out
1:04:01
on,
1:04:01
again,
1:04:02
a
1:04:02
stack
1:04:02
of
1:04:02
techniques
1:04:03
that
1:04:04
are
1:04:04
only
1:04:04
going
1:04:04
to
1:04:04
build
1:04:04
your
1:04:05
arsenal
1:04:05
so
1:04:05
that
1:04:06
make
1:04:06
you
1:04:06
a
1:04:06
better.
1:04:07
Kitchen
1:04:07
warrior
1:04:09
and
1:04:10
versatile
1:04:10
ingredient.
1:04:11
Yeah,
1:04:12
yeah.
1:04:13
Hit
1:04:13
us
1:04:13
with
1:04:13
it.
1:04:13
Before
1:04:13
we
1:04:14
finish,
1:04:14
we
1:04:14
hit
1:04:15
you
1:04:15
with
1:04:15
what?
1:04:15
There's
1:04:16
a
1:04:16
place
1:04:16
in
1:04:16
New
1:04:16
York
1:04:17
utilizing
1:04:18
creps
1:04:19
in
1:04:19
an
1:04:19
unexpected
1:04:20
way.
1:04:21
Oh,
1:04:22
yeah.
1:04:23
There's
1:04:23
a
1:04:23
place
1:04:23
in
1:04:23
New
1:04:24
York
1:04:24
that
1:04:24
uses
1:04:24
crepes
1:04:25
in
1:04:25
a
1:04:25
very
1:04:25
certain
1:04:25
and
1:04:25
special
1:04:26
way,
1:04:26
and
1:04:26
that
1:04:26
is
1:04:26
Namwa
1:04:27
Tea
1:04:27
Parlor
1:04:28
down
1:04:28
in
1:04:28
Chinatown.
1:04:29
If
1:04:29
you
1:04:29
didn't
1:04:30
know
1:04:30
this
1:04:30
and
1:04:30
I
1:04:31
didn't,
1:04:31
when
1:04:31
I
1:04:31
moved
1:04:32
to
1:04:32
New
1:04:32
York
1:04:32
and
1:04:32
I
1:04:32
went
1:04:32
there
1:04:32
for
1:04:32
the
1:04:32
first
1:04:33
time,
1:04:33
it
1:04:33
was
1:04:33
an
1:04:34
enlightening
1:04:34
moment.
1:04:36
The
1:04:36
crepe
1:04:37
is
1:04:37
the
1:04:37
original
1:04:38
egg
1:04:38
roll
1:04:38
wrapper.
1:04:40
So
1:04:40
they're
1:04:41
much
1:04:41
larger
1:04:41
at
1:04:41
Namwa
1:04:42
Tea
1:04:42
Parlor.
1:04:43
And
1:04:43
then
1:04:44
they
1:04:44
roll
1:04:44
all
1:04:44
the
1:04:45
cabbage
1:04:45
and
1:04:46
whatever
1:04:46
is
1:04:47
going
1:04:47
on.
1:04:47
You
1:04:47
want
1:04:47
the
1:04:47
shrimp
1:04:48
one
1:04:48
or
1:04:48
the
1:04:48
pork
1:04:48
one,
1:04:48
or
1:04:48
the
1:04:48
shrimp
1:04:49
and
1:04:49
pork
1:04:49
one.
1:04:50
And
1:04:50
all
1:04:50
the
1:04:50
carrots
1:04:50
and
1:04:51
everything
1:04:51
else
1:04:51
go
1:04:51
inside
1:04:51
of
1:04:52
a
1:04:52
crepe
1:04:52
that
1:04:52
gets
1:04:52
rolled
1:04:52
up
1:04:53
nice
1:04:53
and
1:04:53
tight,
1:04:53
pinned
1:04:54
with
1:04:54
toothpicks,
1:04:55
and
1:04:55
then
1:04:55
deep
1:04:55
fried.
1:04:55
That
1:04:56
is
1:04:56
the
1:04:56
original
1:04:56
egg
1:04:57
roll
1:04:57
wrapper.
1:04:57
They
1:04:58
claim
1:04:58
that
1:04:58
they
1:04:58
are
1:04:58
the
1:04:58
first
1:04:59
to
1:04:59
have
1:04:59
done
1:04:59
it.
1:04:59
And
1:04:59
then
1:05:00
it
1:05:00
became,
1:05:01
you
1:05:01
know,
1:05:01
that
1:05:02
crackly
1:05:03
wonton
1:05:04
sort
1:05:04
of
1:05:04
thing
1:05:04
that
1:05:05
is
1:05:05
more
1:05:05
known
1:05:05
everywhere.
1:05:07
But
1:05:07
Namua
1:05:08
Ti
1:05:08
Parlor
1:05:08
down
1:05:09
in
1:05:09
Chinatown
1:05:10
claims
1:05:10
that
1:05:11
the
1:05:11
original
1:05:12
egg
1:05:12
roll
1:05:12
is
1:05:12
crep
1:05:13
wrapped.
1:05:14
Delicious.
1:05:15
As
1:05:15
a
1:05:15
Scotsman,
1:05:16
I'm
1:05:16
sort
1:05:16
of
1:05:17
duty
1:05:17
bound
1:05:18
to
1:05:18
try
1:05:18
every
1:05:19
deep
1:05:19
fried.
1:05:20
Every
1:05:20
deep
1:05:20
fried
1:05:21
thing
1:05:21
on
1:05:21
the
1:05:21
planet.
1:05:21
Exactly.
1:05:22
Listen,
1:05:23
it's
1:05:23
like
1:05:24
that.
1:05:24
It's
1:05:24
like
1:05:25
this
1:05:25
crazy
1:05:26
chimichanga,
1:05:28
crepe
1:05:29
wrapped
1:05:29
chimichanga
1:05:30
crossover.
1:05:30
Who
1:05:31
knows?
1:05:31
But
1:05:31
it
1:05:31
is.
1:05:31
And
1:05:31
they're
1:05:32
delicious.
1:05:32
Gotta
1:05:33
get
1:05:33
down
1:05:33
there
1:05:33
for
1:05:33
that
1:05:34
myself.
1:05:34
Thanks
1:05:34
for
1:05:34
reminding
1:05:35
me.
1:05:35
I
1:05:35
did
1:05:35
want
1:05:35
to
1:05:35
mention
1:05:35
that
1:05:35
on
1:05:36
the
1:05:36
show.
1:05:36
And
1:05:36
they
1:05:36
are
1:05:36
delicious.
1:05:37
And
1:05:37
I
1:05:37
don't.
1:05:37
You
1:05:37
know,
1:05:37
we
1:05:38
don't.
1:05:38
We're
1:05:38
not
1:05:38
sponsored
1:05:38
by
1:05:38
Namwa,
1:05:39
but
1:05:39
like,
1:05:39
go
1:05:39
to
1:05:40
Namwa.
1:05:40
You
1:05:40
would
1:05:41
have
1:05:41
woken
1:05:41
up
1:05:41
in
1:05:41
a
1:05:41
cold
1:05:42
sweat
1:05:42
tonight.
1:05:42
I
1:05:42
know.
1:05:43
Like,
1:05:43
oh,
1:05:43
no.
1:05:44
I
1:05:44
will
1:05:44
mention
1:05:44
it
1:05:45
in
1:05:45
the
1:05:45
video.
1:05:47
It's
1:05:47
a
1:05:48
great
1:05:48
thing.
1:05:48
We
1:05:48
have
1:05:49
a
1:05:50
lot
1:05:50
of
1:05:50
ways
1:05:50
to
1:05:50
reach
1:05:50
the
1:05:50
audience.
1:05:51
Well,
1:05:51
Sadhgur,
1:05:51
that
1:05:52
has
1:05:52
been
1:05:52
finally
1:05:53
crept.
1:05:53
Suzette.
1:05:53
I
1:05:54
was
1:05:54
definitely
1:05:54
not
1:05:54
gonna
1:05:55
forget
1:05:55
that.
1:05:55
But
1:05:56
I'm
1:05:56
glad
1:05:56
you
1:05:56
led
1:05:56
us
1:05:57
with
1:05:57
that
1:05:57
one
1:05:57
today.
1:05:58
Before
1:05:58
we
1:05:59
go,
1:06:00
just
1:06:00
a
1:06:00
few
1:06:00
words
1:06:00
on
1:06:01
sourced
1:06:01
premium
1:06:02
subscriptions
1:06:03
here
1:06:03
today
1:06:03
for
1:06:03
the
1:06:03
listeners.
1:06:04
Yeah,
1:06:04
do
1:06:04
it.
1:06:04
$7
1:06:05
a
1:06:05
month.
1:06:06
That's
1:06:06
a
1:06:06
steal.
1:06:06
At
1:06:07
twice
1:06:07
the
1:06:07
price.
1:06:08
That's
1:06:09
the
1:06:09
equivalent
1:06:09
of
1:06:09
at
1:06:09
least
1:06:10
one
1:06:10
coffee.
1:06:11
You're
1:06:11
gonna
1:06:11
get
1:06:12
a
1:06:12
discount
1:06:13
if
1:06:13
you
1:06:13
decide
1:06:13
to
1:06:14
pay
1:06:14
for
1:06:14
the
1:06:14
Whole
1:06:14
year
1:06:14
up
1:06:15
front
1:06:15
if
1:06:15
you're
1:06:15
forward
1:06:16
thinking
1:06:16
like
1:06:16
that,
1:06:17
which
1:06:17
is
1:06:17
great.
1:06:17
And
1:06:17
what
1:06:17
you're
1:06:18
gonna
1:06:18
get
1:06:18
for
1:06:18
your.
1:06:18
Money
1:06:18
by
1:06:19
the
1:06:19
dozen.
1:06:19
Exactly.
1:06:20
Well,
1:06:20
the
1:06:20
listeners
1:06:21
are
1:06:21
gonna
1:06:21
get
1:06:21
here
1:06:21
for
1:06:21
their
1:06:22
money.
1:06:23
Recipe
1:06:24
cards
1:06:25
for
1:06:25
every
1:06:25
single
1:06:26
dish
1:06:27
and
1:06:27
drink
1:06:28
that
1:06:28
we
1:06:28
cover
1:06:29
on
1:06:29
this
1:06:30
show
1:06:30
with
1:06:30
our
1:06:31
preferred
1:06:32
proportions
1:06:33
techniques.
1:06:33
You
1:06:34
know,
1:06:34
we're
1:06:34
never
1:06:34
gonna
1:06:35
list
1:06:35
ingredient
1:06:36
quantities.
1:06:36
It
1:06:36
doesn't
1:06:36
make
1:06:37
for
1:06:37
good
1:06:37
radio,
1:06:37
does
1:06:37
it?
1:06:38
No,
1:06:38
no.
1:06:38
I
1:06:38
have
1:06:38
to
1:06:38
try
1:06:39
and
1:06:39
stop
1:06:39
and
1:06:39
listen
1:06:39
and
1:06:39
write
1:06:40
it
1:06:40
down
1:06:40
and
1:06:40
pause
1:06:40
and
1:06:41
rewind
1:06:41
and.
1:06:42
No,
1:06:42
no,
1:06:42
no,
1:06:42
no.
1:06:42
Just
1:06:43
listen
1:06:43
to
1:06:43
the
1:06:43
show,
1:06:43
enjoy
1:06:43
it,
1:06:44
take
1:06:44
in
1:06:44
the
1:06:44
information
1:06:45
and
1:06:45
then
1:06:46
go
1:06:46
back
1:06:47
and
1:06:47
check
1:06:47
out
1:06:47
your
1:06:48
recipe
1:06:48
card
1:06:48
to
1:06:49
guide
1:06:49
you
1:06:49
through
1:06:49
the
1:06:49
kitchen.
1:06:50
The
1:06:50
fact
1:06:50
that
1:06:50
we're
1:06:51
making
1:06:51
these
1:06:51
as
1:06:51
well
1:06:52
does
1:06:52
mean
1:06:52
that
1:06:53
affords
1:06:54
us
1:06:54
the
1:06:54
opportunity
1:06:55
to
1:06:56
pay
1:06:56
a
1:06:56
real
1:06:57
person.
1:06:57
A
1:06:57
wonderful
1:06:58
UK
1:06:58
based
1:06:59
designer,
1:07:00
Charlotte,
1:07:01
makes
1:07:01
these
1:07:02
hand
1:07:02
designed
1:07:03
recipe
1:07:03
cards
1:07:04
and
1:07:05
those
1:07:05
are
1:07:05
wonderful.
1:07:06
So
1:07:06
you
1:07:06
go
1:07:06
over
1:07:06
there,
1:07:07
check
1:07:07
them
1:07:07
out.
1:07:08
You'll
1:07:08
also
1:07:08
get
1:07:09
bonus
1:07:09
episodes.
1:07:10
Yeah.
1:07:11
Access
1:07:11
to
1:07:11
live
1:07:11
events.
1:07:12
Yes.
1:07:12
Fun.
1:07:13
So
1:07:14
if
1:07:14
you
1:07:14
haven't
1:07:14
done
1:07:15
so
1:07:15
already,
1:07:15
folks,
1:07:16
consider
1:07:17
a
1:07:17
premium
1:07:17
subscription
1:07:18
with
1:07:18
Source
1:07:19
today.
1:07:20
And
1:07:20
until
1:07:21
next
1:07:21
time,
1:07:22
Zoder,
1:07:23
time
1:07:23
to
1:07:24
put
1:07:24
on
1:07:24
the
1:07:24
apron.
1:07:25
Break
1:07:25
out
1:07:25
the
1:07:25
shaker
1:07:26
and
1:07:27
let's
1:07:27
get
1:07:27
cooking
1:07:28
and
1:07:28
drinking.
1:07:29
Cheers.
1:07:29
Cheers,
1:07:30
guys.
1:07:33
Sourced
1:07:33
is
1:07:34
recorded
1:07:34
and
1:07:34
produced
1:07:34
by
1:07:35
the
1:07:35
Coaster,
1:07:35
an
1:07:36
independent
1:07:36
podcast
1:07:37
network
1:07:37
based
1:07:38
in
1:07:38
Brooklyn,
1:07:38
New
1:07:38
York.
1:07:39
Huge
1:07:40
thanks
1:07:40
to
1:07:40
Charlotte
1:07:40
Ager
1:07:41
for
1:07:41
designing
1:07:41
our
1:07:42
show
1:07:42
logo
1:07:42
as
1:07:43
well
1:07:43
as
1:07:43
the
1:07:43
beautiful
1:07:44
illustrations
1:07:45
on
1:07:45
our
1:07:45
digital
1:07:45
recipe
1:07:46
cards.
1:07:47
And
1:07:47
thank
1:07:47
you
1:07:47
to
1:07:47
George
1:07:48
Miyada
1:07:48
for
1:07:49
composing
1:07:49
our
1:07:49
awesome
1:07:50
theme
1:07:50
music.
1:07:53
Big
1:07:53
thanks
1:07:54
as
1:07:54
well
1:07:54
to
1:07:54
all
1:07:54
of
1:07:54
our
1:07:55
partners
1:07:55
on
1:07:55
today's
1:07:56
episode.
1:07:57
Please
1:07:57
head
1:07:57
to
1:07:57
the
1:07:58
show
1:07:58
notes
1:07:58
to
1:07:58
check
1:07:58
them
1:07:59
out.
1:07:59
We
1:07:59
truly
1:08:00
couldn't
1:08:00
make
1:08:00
this
1:08:00
show
1:08:01
without
1:08:01
their
1:08:02
support.
1:08:02
And
1:08:03
speaking
1:08:03
of
1:08:03
support,
1:08:04
thank
1:08:04
you
1:08:05
to
1:08:05
our
1:08:05
premium
1:08:05
subscribers,
1:08:07
especially
1:08:08
our
1:08:08
founding
1:08:08
tier
1:08:09
backers
1:08:09
from
1:08:10
Kickstarter.
1:08:11
And
1:08:11
finally,
1:08:12
thanks
1:08:12
to
1:08:12
you
1:08:13
listener
1:08:13
for
1:08:14
joining
1:08:14
us
1:08:14
on
1:08:14
this
1:08:14
journey.
1:08:15
Until
1:08:16
next
1:08:16
time,
1:08:17
let's
1:08:17
get
1:08:17
sauced.