Tip:
Highlight text to annotate it
X
♪♪
OH, DON'T WORRY ABOUT IT, I'LL BE IN AUSTIN BY MORNING.
IF I GET TIRED, I'LL PULL OFF AND CATCH A FEW Zs.
BESIDES, LAST TIME I WAS OUT HERE, I DIDN'T HAVE A LOT OF FUN,
BUT HEY, THERE'S NOT A CLOUD IN THE SKY, AND MY CAR'S RUNNING FINE.
MY ONLY PROBLEM IS THIS GUY THAT DOESN'T KNOW HOW TO USE HIS LOW BEAMS.
I CAN'T...
WAIT A SECOND, WAIT A MINUTE.
I CAN'T SEE... AAAAHHHHH!!
DON'T WORRY, A.B., YOU'RE SAFE NOW!
WHERE AM I?
MY PLACE.
OH, I USED TO HAVE A LOT OF FURNITURE,
BUT I HAD TO SELL IT ALL WHEN I INHERITED MY AUNT'S HEALTH-FOOD STORE.
THE TEA LEAVES TOLD HER THAT THE WHEAT HARVEST WAS GOING TO FAIL,
SO SHE TOOK A SECOND ON CORN TO STORE AT A LOCAL MARKET,
AND THEN THERE WAS A BUMPER CROP, AND SHE HAD A STROKE AND DIED.
GO FIGURE, LIFELONG VEGAN DIES AT 50, LEAVES ME WITH A TON OF BILLS,
A TON OF WHEAT, AND A TON OF BAD HIPPIE CLOTHES.
WHO ARE YOU?
A.B., IT'S ME, FRANCES ANDERSON, YOUR BIGGEST FAN.
DON'T YOU REMEMBER ME?
RIGHT NOW, I CAN'T EVEN REMEMBER MY NAME.
DID YOU CALL ME ABE?
YES, ABE, YOU TRIPPED AND HIT YOUR HEAD ON...
YOU DON'T REMEMBER ANYTHING?
WELL, I REMEMBER THAT I'M A FAMOUS BRAIN SURGEON AND...
NO, I'M A COOK, I THINK.
YES, ABE, AND YOU'RE HERE TO CREATE
WONDERFUL WHEAT RECIPES FOR MY STORE.
I AM?
YES, AND YOU LIVE HERE WITH ME.
I DO?
YES, BUT THERE'S NO TIME FOR ROMANCE NOW.
WE HAVE A MISSION.
WE DO?
YES, TO SHOW THE WORLD THAT WHEAT IN ALL ITS FORMS
IS TRULY GOOD!!
WHAT?
♪♪
I THINK I HAVE A CONCUSSION.
OH, GIVE IT A COUPLE OF DAYS, AND IT'LL CLEAR RIGHT UP.
WHAT YOU NEED...
IS A NICE BOWL OF WHEAT CEREAL.
OH, YEAH, CEREAL.
YOU KNOW, CEREAL, THE WORD COMES FROM
THE ANCIENT ROMAN FESTIVAL, THE CEREALIA.
IT WAS NAMED AFTER THEIR GODDESS OF THE HARVEST, CERES.
WELL, I GUESS THAT MEANS THIS IS FOOD FOR THE GODS.
HMM.
YEAH, YEAH, I GUESS IT IS.
SO WHAT ELSE DO YOU REMEMBER?
MY FAVORITE COLOR, MY BIRTHDAY?
UM, NO, SORRY.
I DO REMEMBER THAT THERE ARE ABOUT
THREE DOZEN DIFFERENT VARIETIES OF WHEAT.
BUT ONLY TWO CATEGORIES THAT REALLY COUNT.
SOFT WINTER WHEAT AND HARD SPRING WHEAT.
C'MON, I WANT TO SHOW YOU SOMETHING.
WHOLE WHEAT FLOUR, CRACKED WHEAT, WHEAT BRAN, WHEAT GERM,
BULGAR, COUSCOUS, I'VE GOT THEM ALL.
COUSCOUS IS NOT TECHNICALLY A GRAIN.
IT'S A PASTA.
YEAH, WHATEVER.
I'VE EVEN GOT WHEAT BERRIES.
YEAH, YOU SURE DO.
WOW, BOY, THERE'S A LOT OF NUTRITION PACKED AWAY IN THERE.
YOU'RE TELLING ME.
I'VE GOT ANOTHER TON AND A HALF OUT BACK.
YOU KNOW, IF I HAD A MATRIOSHKA PAINTED UP LIKE THE PARTS
OF A WHEAT KERNEL, I COULD REALLY GIVE YOU A GOOD IDEA
OF EVERYTHING THAT'S IN THERE, AND YOU'D...
SWEET! WHERE'D YOU FIND THAT?
INTERNET.
WOW, THAT'S RIGHT, THE HUSK OR THE HULL IS FIRST.
THEN INSIDE THAT, WE'VE GOT SEVERAL COATS OF BRAN,
AND THE BRAN'S IMPORTANT BECAUSE IT CONTAINS A LOT OF NUTR...
FIBER, NIACIN, MAGNESIUM, PHOSPHOROUS, POTASSIUM, IRON, COPPER, ZINC.
WOW, YOU MUST HAVE A NUTRITIONIST STASHED AWAY SOMEPLACE AROUND HERE.
WHAT A SILLY THING TO SAY!!
YEAH, UM... UNDERNEATH THE BRAN, WHEN THAT'S REMOVED,
YOU'VE GOT THE STARCHY ENDOSPERM, OKAY?
THAT MAKES UP ABOUT 80 PERCENT OF THE MASS OF THE KERNEL.
IT'S MOSTLY STARCH, AND IT FEEDS OR FUELS THE GERM.
THE GERM IS KIND OF LIKE THE EMBRYO OF THE KERNEL, OKAY?
BESIDES CONTAINING THE REQUISITE GENETIC MATERIAL,
IT'S GOT A LOT OF VITAMINS AND MINERALS
AND A CONSIDERABLE AMOUNT OF FAT, WHICH IS WHY
WHOLE-WHEAT PRODUCTS OFTEN GO RANCID IF THEY'RE NOT STORED CORRECTLY.
WILL THIS STUFF GO BAD DOWN HERE?
LET'S SEE, WE'VE GOT AIR-TIGHT CONTAINERS, WHICH IS GOOD,
LOW-LEVEL OF LIGHT, AT LEAST WHEN THE LIGHT IS OFF,
AND IT'S PRETTY COOL IN HERE, SO EVERYTHING OUGHT TO BE OKAY.
OOH, EXCEPT FOR THE WHOLE-WHEAT FLOUR.
SINCE IT'S MILLED SO FINE, IT'S GOT A LOT OF SURFACE AREA.
I'D KEEP THIS IN THE FREEZER.
SO WHERE SHALL WE START?
WOW, HOW ABOUT THE WHEAT BERRIES.
YEAH, IF WE SOAK THEM TONIGHT, WE CAN COOK THEM IN THE MORNING,
WHICH MEANS THEY'LL BE READY BY THURSDAY.
THAT'S ONLY IF WE'RE TRADITIONAL WITH THEM.
DO YOU HAVE A PRESSURE COOKER?
"PRESSURE" WAS MY FAVORITE.
YEAH, I LIKE BILLY JOEL, TOO,
BUT ONLY THE PRE-CHRISTIE BRINKLEY STUFF.
I THOUGHT YOU WERE GOING TO USE A PRESSURE COOKER.
I AM, BUT AS IS TRUE WITH NUTS AND WHOLE SPICES,
THE FLAVOR IS GOING TO BE A LOT DEEPER ON THESE
IF WE TOAST THEM FIRST IN A DRY PAN.
WHAT'S HAPPENING IS, WE'RE CONVERTING SOME OF THE SIMPLE SUGARS HERE
INTO MORE COMPLEX COMPOUNDS.
JUST TAKE YOUR BIGGEST SKILLET, PUT A COUPLE OF CUPS OF WHEAT BERRIES,
AND TOSS OVER MEDIUM-HIGH HEAT UNTIL YOU SMELL NUTS.
YOU WANT TO TRY?
SURE.
JUST KIND OF GET A GOOD GRIP, SEND IT FORWARD AND SNAP IT BACK.
GOT A BROOM?
YEAH.
♪♪
MOVE OUR GRAINS TO THE COOKER,
ADD A COUPLE OF HEAVY PINCHES OF SALT -- THAT'S CLEVER --
AND JUST ENOUGH WATER TO COME ABOUT AN INCH ABOVE THE GRAINS.
NOW CLAMP ON THE LID AND SLAP THIS OVER HIGH HEAT.
BY COOKING THIS WITH 15 POUNDS OF PRESSURE,
WE WILL INCREASE THE BOILING POINT OF THE WATER BY 40 DEGREES
AND THEREFORE REDUCE OUR OVERALL COOKING TIME BY 70 PERCENT.
I'M STILL SCARED OF PRESSURE COOKERS.
MY MOM USED ONE ONCE TO PAINT THE CEILING A NICE SHADE OF LENTIL.
HEH, HEH, HEH, LENTILS, BUT THAT'S ANOTHER SHOW.
YOU REALLY DON'T HAVE TO WORRY WITH MODERN PRESSURE COOKERS.
THEY ALL HAVE BUILT-IN EMERGENCY PRESSURE GAUGES,
AND THEY HAVE INTERNAL LOCKS THAT KEEP YOU FROM OPENING THE LID
AS LONG AS THERE'S PRESSURE INSIDE.
WELL THEN, HOW DO YOU KNOW THERE'S PRESSURE IN THE FIRST PLACE?
DON'T WORRY, YOU'LL KNOW.
OH, I SEE WHAT YOU MEAN!!
NOW THAT WE'VE GOT PRESSURE, WE'RE GONNA DROP THE TEMPERATURE TO LOW,
JUST ENOUGH TO MAINTAIN A SLIGHT HISSING,
AND SET OUR TIMER FOR 45 MINUTES.
THEN IT'LL BE NICE AND SOFT?
ACTUALLY, WE DON'T WANT IT REALLY SOFT.
WE WANT IT KIND OF PLEASANTLY CHEWY OR AL DENTE.
IF WE COOK IT UNTIL IT'S SOFT, THEN WHEN WE STIR IT UP,
IT'LL BE NASTY AND PASTY, KIND OF LIKE THAT CEREAL YOU...
HEY, LET'S GO GATHER UP SOME OTHER INGREDIENTS.
♪♪
♪♪
I DID JUST AS YOU TOLD ME, A.B. -- ABE!
THREE CLOVES OF GARLIC, MINCED...
ONE CUP OF KALAMATA OLIVES, PITTED AND CHOPPED.
HALF A TEASPOON OF DIJON MUSTARD,
AND ONE TEASPOON OF YOUR BELOVED KOSHER SALT...
ALL MIXED TOGETHER IN A DELICIOUS CHUNKY PASTE.
OKAY, GET THAT MIXED AROUND IN THERE.
THAT LOOKS TO ME TO BE A VERY SERVICEABLE TAPENADE.
TAPEN-WHO?
TAPENADE, IT'S A CLASSIC ITALIAN OLIVE PASTE USED AS A SPREAD.
HAVE SOME.
THE PROBLEM WITH MOST TAPENADES IS THAT THEY'RE A LOT OF FLAVOR
BUT NOT A LOT OF SUBSTANCE,
SO THEY DON'T HANG IN YOUR MOUTH VERY LONG.
WE WILL GET AROUND THAT BY ADDING ONE CUP OF OUR COOKED WHEAT BERRIES.
STIR, STIR 'TIL IT'S THOROUGHLY INTEGRATED.
NOW, TRY THIS AGAIN.
MMM!!
SEE, IT STAYS AROUND, THERE'S SOME SUBSTANCE, SOMETHING TO GET HOLD OF.
YEAH, IT WORKS VERY NICELY.
(grunting)
OH, THE LEFTOVERS, WE CAN ADD THOSE WHEAT BERRIES TO ANYTHING.
LIKE?
WELL, LIKE THIS.
♪♪
♪♪
♪♪
♪♪
♪♪
LOOKS LIKE A PILAF.
THAT'S BECAUSE IT IS, I THINK.
♪♪
THEY LOVED THE WHEAT BERRIES!
WHAT ARE YOU DOING?
NOTHING.
WHERE DID THIS PUPPET COME FROM?
OH, THAT'S JUST FROM AN OLD TV SHOW I USED TO WATCH.
WELL, I DON'T LIKE IT.
C'MON, YOU'VE GOT TO HELP ME WITH THIS BROKEN WHEAT.
WHAT BROKEN WHEAT?
OH, THAT'S NOT BROKEN WHEAT...
THAT'S BULGAR, OKAY?
BULGAR IS WHOLE GRAINS, WHOLE GRAINS OF WHEAT
THAT HAVE BEEN STEAMED, DRIED, AND CRACKED INTO DIFFERENT SIZES OR GRADES.
THIS IS NUMBER ONE, WHICH IS FINE BULGAR.
NUMBER TWO, A LITTLE BIGGER, MEDIUM BULGAR.
AND NUMBER THREE, A LITTLE BIGGER STILL, IS COARSE BULGAR.
WELL, DID YOU KNOW THAT BULGAR'S ORIGINS CAN BE TRACED TO THE MIDDLE EAST
WHERE EVIDENCE WAS FOUND IN EGYPTIAN TOMBS, ETRUSCAN URNS,
AND HUNS' SADDLEBAGS.
WOW, I THINK SOMEBODY'S GOT A NUTRITIONAL ANTHROPOLOGIST
HIDDEN SOMEPLACE.
ABSOLUTELY NOT!
OKAY.
SO WHAT SHALL WE MAKE??
WELL, AUTOMATICALLY WE THINK BULGAR, TABOULI
BECAUSE IT'S A TRADITIONAL MEDITERRANEAN SALAD,
BUT I THINK WE SHOULD BREAK OUT AND DO SOMETHING CRAZY LIKE GAZPACHO.
AN ARGENTINE COWBOY?
FIRST THING... OH, SORRY.
FIRST THING WE DO IS BRING ONE CUP OF WATER JUST TO A BOIL
WITH HALF A CUP OF TOMATO PUREE.
IS THAT LIKE SAUCE?
NO, IT'S LIKE A STEEPING LIQUID.
ANYWAY, WE'VE GOT 3/4 OF A CUP OF BULGAR,
AND JUST POUR THAT RIGHT OVER THE BULGAR.
KIND OF SLOSH IT AROUND A LITTLE BIT.
WE'RE GOING TO COVER THAT WITH A PLATE.
WE'RE JUST GONNA SET THIS ASIDE AND LET IT HYDRATE FOR ABOUT 20 MINUTES.
DO YOU HAVE A CHEF'S KNIFE?
OH, LIKE THIS?
YES, THAT'LL DO, THANK YOU.
I GUESS IT'S TIME TO FIND OUT IF I REALLY AM A COOK.
HERE WE HAVE ALL OF OUR GREEN GOODS LAID OUT,
AND IT LOOKS LIKE OUR BULGAR IS REHYDRATED NICELY.
SO, WISH ME LUCK!
GOOD LUCK, SWEETIE.
(chopping noises)
♪♪
♪♪
WELL, I MAY NOT BE ABLE TO REMEMBER MY NAME, BUT I CAN SLICE AND DICE!
HOORAY FOR YOU.
NOW CAN WE FINISH THIS SO I CAN FEED MY CUSTOMERS?
OKAY.
♪♪
♪♪
JUST COVER THIS WITH PLASTIC AND PARK IT IN THE FRIDGE FOR AN HOUR
SO THE FLAVORS CAN MELLOW.
I JUST LOOKED UP GAZPACHO.
WHERE?
ON THE INTERNET, AND IT SAYS GAZPACHO IS A SOUP.
YES, CLASSICALLY, TRADITIONALLY, IT IS A SOUP.
WHAT I'VE BASICALLY DONE HERE IS REMOVED SOME OF THE MOISTURE
SO THAT WE COULD HAVE A GAZPACHO-FLAVORED DIP AND/OR SALAD.
IF YOU REALLY WANTED IT TO BE SOUP, JUST ADD SOME CHICKEN BROTH
AND SOME TOMATO JUICE AND GO FOR IT.
WELL, THEN, WOULD THAT BE A SALSA?
NO, SALSA'S ANOTHER SHOW... WHY DO I KEEP SAYING THAT?
WELL, WE'VE GOT AN HOUR, SO LET'S MAKE DESSERT.
OKAY.
♪♪
♪♪
DID YOU KNOW THAT COUSCOUS ISN'T ACTUALLY A GRAIN?
IT'S MADE BY RUBBING TOGETHER WATER WITH A LITTLE BIT OF SEMOLINA.
SEMOLINA? ISN'T THAT WHAT THEY MAKE PASTA FROM?
RIGHT YOU ARE, AND THEY'VE BEEN USING IT LIKE PASTA
FOR THOUSANDS OF YEARS IN NORTHERN AFRICA.
WELL, DID YOU KNOW THAT TODAY IT'S THE NATIONAL DISH
IN TUNISIA, ALGERIA, AND MOROCCO?
ACTUALLY, I DID KNOW THAT, ALTHOUGH I CAN'T IMAGINE WHY I WOULD.
AND DID YOU KNOW THAT THE WORD COUSCOUS COMES FROM THE ARABIC KASKASA ,
WHICH MEANS TO GRIND OR POUND?
THIS I DID NOT KNOW, BUT DID YOU KNOW
THAT MOST COUSCOUS THAT'S PACKAGED IN THE U.S. COMES WITH INSTRUCTIONS
WHICH REQUEST THAT YOU SOAK IT IN BOILING WATER.
SO?
WELL, THAT'S FINE IF YOU JUST WANT TO MAKE YOUR COUSCOUS SOFT,
BUT IF YOU WANNA MAKE IT ALL FLUFFY AND SWOLLEN,
YOU'RE GONNA HAVE TO STEAM IT.
HERE, TAKE THIS.
OOH, SORRY.
DON'T YOU MEAN A COUSCOUSIERE?
OH, WE DON'T NEED ANY FANCY FRENCH APPARATUSES,
JUST A GOOD STANDARD TWO-STAGE STEAMER BASKET WILL DO FINE.
PUT WATER IN THERE, BUT MAKE SURE THAT THE TOP OF THE WATER
IS SEVERAL INCHES DOWN FROM THE BOTTOM OF THE STEAMER BASKET.
IF THERE'S NOT ENOUGH SPACE, THE COUSCOUS IS GONNA BE MUSHY.
WELL, A LITTLE MUSHINESS NEVER HURT ANYONE.
RIGHT.
I'M GONNA GO SOAK THIS IN COLD WATER.
I'VE GOT TWO CUPS OF COUSCOUS HERE,
WHICH I'M GOING TO JUST SPRINKLE WITH WATER TO RINSE,
AND THEN I'M GOING TO TURN IT OUT ONTO A NICE BIG PAN.
THIS WOULD ALSO BE A VERY GOOD TIME
TO GIVE IT A WEE BIT OF SALT.
SWEETIE, I HATE TO TELL YOU THIS,
BUT THE HOLES IN THE STEAMER ARE A LITTLE BIGGER THAN THE COUSCOUS.
HMM, YOU KNOW, YOU'RE RIGHT.
♪♪
NOW WE'RE GONNA MOVE THIS STRAIGHT TO THE STEAMER
FOR THE FIRST OF TWO STEAMING CYCLES.
TWO STEAMINGS?
THAT'S RIGHT.
(Alton) IF WE WERE TO STEAM THIS ALL THE WAY TO DONENESS ALL AT ONE TIME,
THE STARCH ON THE OUTSIDE OF THE KERNELS WOULD OVER-GELATINIZE.
THAT MEANS THEY WOULD BE VERY NASTY, GUMMY.
BY STEAMING IT, GIVING IT A REST, AND STEAMING IT AGAIN,
WE'LL HAVE NICE, FLUFFY, LIGHT, SEPARATE KERNELS, GRAINS, NOODLES...
WELL, YOU KNEW WHAT I WAS TALKING ABOUT.
ACTUALLY, THERE'S A LOT OF NORTH AFRICAN RECIPES
THAT CALL FOR THREE DIFFERENT STEAMINGS.
OKAY, YOU WANT TO FOLD THOSE CORNERS BACK DOWN?
TWO, THREE, FOUR.
LID, AND SET YOUR TIMER FOR 15 MINUTES.
ALL RIGHT, MOVE THIS BACK OVER -- HOLD THAT FOR ME, WILL YA --
TO THE SHEET PAN.
CAREFULLY TURN IT OUT.
FIRST THING WE WANT TO DO IS COOL THIS OFF A LITTLE BIT.
FOR THAT, I'M JUST GONNA SPLASH ON A LITTLE COLD WATER,
ABOUT HALF A CUP.
I'M GONNA TOSS THAT AROUND.
DON'T WORRY, IT'S GONNA ABSORB IT REALLY QUICKLY.
THERE WE GO.
NOW, THE GOAL DURING THIS PERIOD IS TO LUBRICATE OR OIL UP
EVERY SINGLE ONE OF THESE LITTLE GRANULES,
AND TO DO THAT, WE'RE GONNA NEED SOME OIL.
SO I'M GONNA SPRAY SOME OIL ONTO THE COUSCOUS.
YOU COULD POUR IT ON, BUT I LIKE USING A SPRITZ BOTTLE.
WE'RE GONNA DO YOUR HANDS, TOO, GIVE ME YOUR HANDS, PUT THEM RIGHT OVER THERE.
OH, A.B.
WHAT?
ABE, I MEAN.
OKAY.
REACH DOWN AND SEE IF THAT'S TOO HOT TO TOUCH.
YOU WANT TO SCOOP YOUR HANDS DOWN INTO IT
AND THEN KIND OF RUB YOUR HANDS BACK AND FORTH.
YEAH, OPEN YOUR FINGERS JUST A LITTLE BIT.
SO GO AHEAD AND DO THAT WHOLE PAN, IT'LL TAKE YOU A COUPLE MINUTES.
YOU OKAY, DO IT BY YOURSELF?
OH, ABSOLUTELY.
OKAY, HAVE FUN.
♪♪
♪♪
I AM SO SORRY, I FELL ASLEEP.
I SAID THREE MINUTES, NOT THREE HOURS.
OH.
THAT'S ENOUGH.
I'LL SHOW YOU ANOTHER WAY TO PUT IT BACK IN THE STEAMER.
ALL RIGHT.
CAN YOU PICK UP THAT PAN A SECOND?
WE'LL JUST PUT THIS OVER HERE.
OKAY, GOT THAT.
YOUR HANDS ARE PROBABLY SORE.
HOLD THAT ON THAT END, AND WE'LL JUST MAKE A LITTLE PURSE OUT OF IT.
THERE WE GO.
THEN WE JUST FOLD... THAT'S RIGHT.
AND BACK INTO THE STEAMER.
KIND OF JUST DROP IT IN SO THAT IT SPREADS OUT.
LID IT UP.
WE'LL GO THIS TIME FOR TEN MINUTES.
JUST ENOUGH TIME TO...
TO GATHER UP THE MISE EN PLACE FOR THE REST OF THE DESSERT.
OH, ABE, THAT'S FRENCH!
OKAY, I STARTED BY HEATING HALF A CUP OF WHOLE MILK
AND MELTING THREE TABLESPOONS OF SUGAR.
I PUT IN 1/4 CUP OF DRIED CHERRIES
AND LET IT STEEP LIKE THAT FOR ABOUT 10 MINUTES... 10 MINUTES.
AND NOW I'M GOING TO TAKE OUT THE MIDDLE OF A WHOLE VANILLA BEAN.
I'M JUST GOING TO STRIP THAT RIGHT OUT OF THERE LIKE THAT.
YOU LIKE VANILLA, I BET, DON'T YOU?
VANILLA'S GOOD.
IT SMELLS GOOD, TOO, WANT ONE?
I'M JUST GONNA TAKE ALL THIS VANILLA,
AND I'M GONNA PUT IT INTO THE SAUCEPAN AND WHISK IT IN
SO THAT I EVENLY DISTRIBUTE ALL THAT GOOD VANILLA FLAVOR.
SMELLS GOOD, DOESN'T IT?
THERE WE GO.
THEN I'M GONNA USE A SPOON TO MIX THAT IN WITH THE COUSCOUS.
YOU KNOW WHAT, I'M GONNA USE YOUR... IS IT O...
BUT THAT'S NOT REALLY GONNA BE THICK ENOUGH,
IT'S NOT GONNA BE VERY CUSTARD-Y, MORE SOUPY.
SO I'M GONNA ADD SOME YOGURT.
IS IT OKAY IF I USE SOME OF YOURS, THIS EIGHT-OUNCE CONTAINER.
I'LL REPLACE THAT FOR YOU LATER.
I'M GONNA SPOON THAT RIGHT IN HERE.
RIGHT NOW IT'S GONNA LOOK KIND OF LOOSE AND SOUPY
BUT YOU KNOW WHAT, AFTER ABOUT AN HOUR IN THE REFRIGERATOR,
THAT COUSCOUS IS GONNA SOAK UP AN AMAZING AMOUNT OF LIQUID,
AND IT'S GONNA SET UP ALMOST LIKE A CUSTARD,
BUT IT STILL TASTES GOOD RIGHT NOW.
DO YOU WANT -- SURE YOU DO, YOU WANT TO TASTE IT.
I KNOW YOU DO, SO HERE, I'M JUST GONNA SPOON SOME INTO THIS CUP,
AND HERE, I'LL EVEN PUT SOME CINNAMON ON IT FOR YOU.
A LITTLE CINNAMON ALWAYS TASTES GOOD.
AND A LITTLE SPOON FOR YOU THERE.
JUST GIVE THAT A TRY, WHY DON'T YOU.
MMM, THIS IS REALLY GOOD.
IT IS, ISN'T IT? IT'S REALLY GOOD.
I GAVE YOU A VANILLA BEAN, DID YOU SEE WHERE THAT WENT?
I PUT IT OVER HERE SOMEPLACE... OOOH!!
ABE, ABE DARLING!! ARE YOU ALL RIGHT?
OH, ABE, I AM SO SORRY, ABE, PLEASE FORGIVE ME.
I DIDN'T MEAN TO BE MEAN TO YOU.
I HOPE YOU DIDN'T HURT YOURSELF.
ABE? ABE? TALK TO ME, ABE!
ABE?
PLEASE LET ME KNOW YOU'RE OKAY.
STOP TALKING, STOP TALKING!! WHO IS ABE?
WHO IS...
♪♪ (eerie music)
YOU!!
(gasping)
WHAT A DREAM!!
WHAT A NIGHTMARE, I...
HEH, HEH, HEH, COUSCOUS PUDDING.
"DARLING, DON'T FORGET TO SAY,
"'SEE YOU NEXT TIME ON "GOOD EATS."'"
AHHH!!!
OH WELL, I GUESS IT'S JUST YOU AND ME AGAIN.
Captioned by Scripps Networks, Inc.