Participants:
Series Code: AL
Program Code: AL000218B
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00:01 Well, we just got finished on all those patties
00:03 and we've also did the tartar sauce. 00:05 And now we're gonna make the potatoes up 00:07 because these oven potatoes so let's go to the recipe. 00:11 Okay. 00:32 Now, we've already got the other ones going 00:33 so I'm just gonna do that oven potato 00:35 because I know people know how to cut wedges. 00:36 You know what I'm saying? Yeah, okay. 00:40 So, all I'm gonna do is 00:41 I'm just actually gonna cut the potato. 00:43 And we're gonna make wedges out of it. 00:45 In half. Okay. 00:48 And I like to use russet potato as well. 00:51 Now why the russet? 00:52 Because I just want to use like these for this recipe itself, 00:56 it's a heavier, its heavy it's got more starch in it. 00:59 I like this kind of potato. 01:00 Whether in a Yorkshire Gold 01:01 or let's say some of the other potatoes out there. 01:03 But we're just gonna do the wedges. 01:07 And what I can have you do Curtis, 01:08 for me is if you'll go ahead on and take that olive oil 01:11 and put it into that dish, that bowl right there for me. 01:13 Okay. 01:15 In the bowl and then you're gonna go ahead on 01:17 and put in the onion powder and garlic powder. 01:23 Okay, and I know that you're just dying to do a wedge 01:26 like the potato thing in here. 01:27 Well, I mean, I'm not really dying to do-- 01:28 Okay, well, I thought-- 01:29 If you want me to do it, I'll do. 01:30 I'm gonna move it over 01:31 'cause there I just already cut in two's 01:32 you're gonna actually see how I did 01:34 while I go ahead and get it thyme ready. 01:36 I'm gonna finish doing this. You got those two there. 01:39 And then I'm just gonna take-- this is fresh thyme. 01:42 I'm gonna just take a little leaves off of it there. 01:46 Put in there because this is thyme. 01:49 You can smell it? 01:50 No, that's your favorite term of the year. 01:55 And my favorite one is, just saying. 01:58 Just saying. 02:02 Okay. Okay. 02:03 It's just kind of, is this too thick, honey? 02:05 No, that's fine. Oh, that's fine. 02:07 When we do the potatoes you want it to be nice chunky. 02:10 Okay. Okay. 02:11 This is kind of thick and chunky. 02:13 Is it? No, I think that's fine, babe. 02:15 You cook that perfect. 02:17 All right, now what we're gonna do now, 02:19 just a bit we're gonna stir it up a little bit. 02:21 All right. 02:22 Just now we've cooked the potatoes in there. 02:26 You want to put the potatoes in there now? 02:27 You want to do that? 02:28 You're gonna coat them for me 02:29 which you're gonna make sure they get nice covered 02:31 and completely with the olive oil and thyme. 02:35 Baby, you're gonna put like two 02:36 or three of them in there at a time. 02:37 Then just going, just roll in it. 02:39 Roll in here, you know. Okay, okay. 02:42 Now, I don't want you to roll in it, I want-- 02:44 Yeah, that's a little bit too small of a bowl for me 02:46 to roll it in here. 02:48 Can't knew we do it same. 02:49 Put in. You're silly, so silly. 02:51 Silly. Silly. 02:52 Honey, they're not gonna be respond though, I don't think. 02:53 Yes, they will. They will respond. 02:54 Yeah, they will. We make it a email. 02:57 Yes, they will. That's right. 02:59 Put in right here. 03:00 Yeah, I want to try. Now we start about that. 03:01 We'll make an email on that one. 03:06 Okay. There will be one layer thick. 03:08 Just one layer. Okay. 03:10 Okay, when you get done that. I coat this on. 03:14 Let's make sure it's nice and coat. 03:16 That is so-- its got a real nice flavor 03:18 and it smell delicious. 03:21 You smell delicious, too. Thank you. 03:23 Just had new cologne? You had it this morning? 03:26 I wear perfume, is that cologne? 03:28 It is what, perfume-- Look, I wasn't thinking, I said that. 03:33 Well, let's just keep cooking. 03:39 Okay, I think we're through here. 03:40 Ladies perfume, men cologne. 03:41 Yeah, okay. I got it, honey. 03:42 Okay, now what I'm gonna do with this baby, 03:44 I'm gonna put some of this on here 03:45 'cause we had that to do. 03:47 And I'm gonna take this, oh, yeah. 03:49 Oh, you're gonna-- 03:51 Pat it down on here. Oh, okay. 03:52 Yummy, yummy, yummy. Okay. 03:55 I want you just, you always start on that, 03:56 much through that, I put more of that. 03:58 My hands are already kind of-- No. 04:02 Yeah, okay. Yeah, these are so good. 04:05 You know we've done potatoes 04:06 before different kind of combination of potatoes, 04:09 with different herb on top of it, 04:11 definitely the skin on you know, and-- 04:14 I'll just do this. 04:16 Yeah, why don't you do that? Yeah, okay. 04:18 Okay? There you go. 04:20 Already, and of course 04:22 you will see this at the end of the program. 04:26 Once again that thyme is coming in here. 04:29 This is 425 degrees-- 04:32 These are baked, oven baked potatoes. 04:34 Yes, indeed. Nothing deep fried. 04:36 No, no, no, no. Okay? 04:39 This is from your garden too, right? 04:41 No. I didn't do thyme this year. 04:45 Time, thyme whatever. Whatever. 04:51 425, it's gonna go in the oven, 10 minutes on each sides 04:54 it's gonna get that nice golden brown. 04:55 It's gonna have that real good flavor in it. 04:57 Always salt it when it comes out of the oven 05:00 and so we're gonna then go to our very next recipe 05:03 because we got to make us some coleslaw. 05:04 Oh, coleslaw. Let's do it. 05:29 Okay, okay, I mean now when think about, 05:31 no we've done the fish patties. 05:33 Fish patties and tartar sauce. 05:34 And we've done tartar sauce 05:36 and then we've done potatoes, baked potatoes. 05:39 I mean, seriously you done my fish and more. 05:42 All right. This is the more part. 05:43 If got to have a corn that have to have Kosher bag. 05:45 Oh, I do want to say, the head opportunity goes to England 05:49 where you do the fish and the potatoes 05:52 and they, they actually wrap it in newspaper. 05:55 By the way that was back in-- 05:56 Wait a minute, wrap the fish in newspaper. 05:58 No, when they fry the fish up 05:59 and they had the potatoes and stuff with it, 06:01 they actually had it wrapped in regular newspaper. 06:04 They ran out of paper bags? 06:05 No, no, that's just kind of the style 06:06 I guess or may be its just paper 06:07 it looks like wax papers got printed stuff on it. 06:10 Anyway, anyway, anyway, 06:12 that was back in a day, back in the day-- 06:14 Now, back in a day for those who, sometime ago-- 06:16 I was not always a vegetarian, 06:18 okay and I definitely was not always a vegan. 06:21 So over period of time the transitioning-- 06:23 That is truth. 06:26 You know, I definitely was not always a vegan, 06:28 praise the Lord. 06:29 You know, He came into my life, He pulled me, He pulled me-- 06:32 Yes, He did. Okay. 06:33 Now, this coleslaw, you know a lot of times 06:35 you have to have cut the cabbage 06:37 all over everything, how about out now in a market 06:39 now they already have the broccoli, the carrots, 06:41 the red cabbage and the regular cabbage, 06:44 they mix all it together and they put it in own slaw. 06:46 You have a slaw mix and I like to make this up. 06:49 It's got a good flavor to it. 06:50 So that's what called the slaw mix. 06:52 Yeah, the coleslaw mix. 06:53 All right, coleslaw salad mix is already made up that way 06:56 you are not go to through a lot of work. 06:57 Now we're gonna be cutting up the other stuff 06:58 that goes in there. 07:00 And I like to make it more than just regular coleslaw 07:03 with just mayonnaise in it. 07:05 We want to make it more have more pizazz. 07:07 So when we do that we add the apple, 07:09 we also add the raisins and all in that as well. 07:11 So while you get ready cut that up for me-- 07:13 I'm gonna what chunks or what? 07:15 Yeah, you're gonna-- yeah, just go ahead 07:16 and cut, cut, cut down there. 07:18 I got you that sharp knife, too. 07:22 Okay. 07:24 All I know is that was the way you were doing you're, 07:25 when you do your oatmeal and you put your apple in there 07:27 and those you cut that's kind of neat. 07:30 Yeah. Okay. 07:31 Oh, you know that. 07:32 I've been noticing that. I've been noticing that. 07:33 Oh, okay, all right. Put that in here. 07:37 While you're doing that I'm gonna go ahead 07:39 and throw in raisins. 07:40 I like lots of raisins also in there as well. 07:43 I'm gonna cut in small chunk 07:45 but not real big 'cause that-- Smaller? 07:47 Yeah, that's right size. That's fine, that's fine. 07:49 Oh, okay. 07:50 Okay. Okay. 07:54 All right. Okay. 07:56 While you're doing that I'm gonna go ahead 07:57 and put them all in there, here. 07:59 I like the red one. 08:01 I've used the Granny Smith, other ones before 08:03 but I like all this different color. 08:06 Okay. Yeah. 08:10 Smells good. Okay. 08:15 Okay. That's way to go. 08:19 Maybe I should try it. 08:21 No baby, you got away, see you make me wait, 08:23 so you've to wait, too. 08:28 They are good. Ain't it good? 08:29 Just a minute, I'm making in here. 08:31 Yeah, that these are going, maybe part of coleslaw. 08:34 Okay, that's good. Yummy, yummy. 08:37 That's gonna go in. 08:39 And as though your work is not done 08:41 how about doing the celery for me? 08:42 I'm cutting more today. I might keep listen. 08:47 And we have extra helpings. Okay, extra helpings. 08:51 I'm gonna be adding in the onions. 08:53 They go with this also. 08:56 Now one thing about coleslaw 08:57 and that is it needs to sit for sure. 09:00 Now overnight or? Honey, smaller pieces, babe. 09:03 Yeah, it's just overnight because remember now 09:05 the mayonnaise is gonna get in here 09:06 and it's gonna mix on in with the apples and raisins 09:10 and onions and the celery, so that gets a nice flavor. 09:14 Okay. 09:15 Okay? Okay. 09:17 You're waiting on me? 09:19 Yeah, I'm still stirring anyway while you're doing that. 09:21 These are small enough? 09:24 Can I get that those there pieces little bit smaller? 09:27 So the answer would be, no. Well. 09:31 Yes, that's better. You like bite size pieces. 09:34 Okay, I was thinking it from the man standpoint. 09:36 I know. Yeah, okay. 09:38 It is going to be women also eating this salad. 09:41 So, I know she got bigger apple, big piece here. 09:44 Oh, that I know that's four of them together, 09:46 one, two, three, four. 09:47 You know, I'll separate it. 09:49 Okay, here we go. All right. 09:52 You're pretty. Okay. 09:55 All right. 09:57 So we got these all mix together in here 09:59 and then we're gonna add in. 10:01 Okay. The vegenaise. 10:04 And we probably go ahead and close out and-- 10:07 All ready. So this is vegenaise and-- 10:10 Oh, we've completed this program fish and more 10:13 and so you're going to stay by and guess what 10:15 we're gonna see the finished product. 10:17 Stay by. Okay. |
Revised 2015-02-26