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AND HIS FAITHFUL CUR WERE OUT FOR AN AFTERNOON DRIVE
WHEN SUDDENLY, AN AROMA TICKLED THEIR NOSES.
♪♪
FEELING RATHER RUMBLY IN HIS TUMBLY, THE COOK DECIDED TO INVESTIGATE.
♪♪
♪♪
MMM, CASSEROLES.
IF THERE WAS ANYTHING THE COOK COULD NOT RESIST --
OR HIS DOG, FOR THAT MATTER -- IT WAS CASSEROLES.
HE DECIDED TO TAKE A CLOSER LOOK.
THEN HE SPIED A FORK.
AND SEEING THAT NO ONE WAS AROUND,
HE THOUGHT HE MIGHT GIVE A CASSEROLE A TRY.
THE FIRST HE TRIED WAS A BROCCOLI CASSEROLE,
BUT HE FOUND IT SALTY AND INSIPID.
NEXT, A CHICKEN POT PIE HE DECIDED TO TRY.
MMM, PROMISING, VERY PROMISING.
BUT ALAS, ITS MUSHY CRUST CONCEALED CANNED VEGETABLES AND A GREASY SAUCE.
THE COOK THEN SPIED SOMETHING CALLED PEKING SURPRISE.
AND WHAT A SURPRISE IT WAS!
OF COURSE, IT WAS NOTHING COMPARED TO THE SURPRISE THAT WAS COMING.
BUSTED LIKE GOLDILOCKS BY CHURCH LADIES.
ALTHOUGH THE CONGREGATION VOTED FOR HARSHER MEASURES,
THE WEATHER WAS TOO DRY FOR A BONFIRE, SO A BARGAIN WAS STRUCK.
THE COOK WOULD BE GIVEN UNTIL DINNERTIME TO REPLACE WHAT HE HAD SO GREEDILY TAKEN.
TO MAKE SURE HE WASN'T DISTRACTED, THEY DECIDED TO KEEP HIS DOG.
♪♪
BEFORE GETTING STARTED, THE COOK DECIDED TO AMASS SOME CASSEROLE KNOWLEDGE.
ETYMOLOGICALLY SPEAKING, THE WORD CASSEROLE WAS FRENCH FOR SAUCEPAN
FROM THE MIDDLE FRENCH CASSE OR PAN,
FROM THE MIDDLE LATIN CATTIA ,
AND HE FIGURED, PROBABLY THE GREEK KUATHOS, MEANING BOWL OR CUP.
SO TECHNICALLY, ANY WIDE SHALLOW COOKING VESSEL WITH TWO HANDLES AND A LID
COULD TECHNICALLY BE CALLED A CASSEROLE.
♪♪
BEING AMERICAN, THE COOK THOUGHT THAT CASSEROLE
USUALLY MEANT AN EARTHENWARE OR GLASS VESSEL WITH A LID.
WITHOUT THE LID, IT WOULD BE NOTHING MORE THAN A BAKING DISH.
♪♪
CONFUSED ABOUT THE TECHNICAL DIFFERENCES BETWEEN THE VESSELS,
THE COOK DECIDED TO VISIT SOME FRIENDS OF HIS IN THE MATERIALS INDUSTRY.
WHAT ARE YOU WORKING ON, GUYS?
GLASS AND CERAMICS.
WELL, THIS IS GLASS, THAT'S METAL.
THAT'S RIGHT.
WHAT'S THE DIFFERENCE?
WELL, THIS GLASS TOP IS AN AMORPHOUS MATERIAL.
AMORPHOUS?
YES, THAT MEANS THAT IN ITS CRYSTAL STRUCTURE,
THE ATOMS ARE NOT LINED UP IN NICE STRAIGHT LINES.
THEY ARE IN A RANDOM ARRANGEMENT, OR IN A ZIGZAG FASHION.
SO IT'S DIFFICULT FOR HEAT TO BE TRANSFERRED FROM ONE ATOM TO THE NEXT
IN THIS TYPE OF AMORPHOUS GLASS STRUCTURE.
SO THAT'S WHAT MAKES IT AN INSULATOR?
YES.
SAME THING HAPPENS WITH ELECTRICITY?
YES, THAT'S CORRECT.
IT KIND OF GETS LOST?
WELL, YES.
IT DOESN'T GET TRANSFERRED FAST.
OKAY, WHAT ABOUT THAT MATERIAL?
THIS, ON THE OTHER HAND, IS A VERY GOOD CONDUCTOR.
IT'S NOT ONLY A GOOD CONDUCTOR OF HEAT,
BUT IT'S ALSO A GOOD CONDUCTOR OF ELECTRICITY.
WHY?
THIS IS A CRYSTALLINE MATERIAL AS OPPOSED
TO THE NON-CRYSTALLINE CERAMIC THAT YOU HAVE IN THIS CASSEROLE DISH,
SO IT'S THE CRYSTALLINE NATURE OF THE MATERIAL.
MEANING THAT EVERYTHING IS LINED UP IN NICE PRETTY ROWS.
EXACTLY.
SO STREETS OF NEW YORK...
STREETS OF LONDON...
MOLECULARLY SPEAKING.
RIGHT.
THIS HEATS UP SLOW, THAT HEATS UP FAST.
WHAT ABOUT ON THE BACK END OF COOKING?
WHEN I TAKE THESE THINGS OUT OF THE OVEN, WHAT HAPPENS?
EXACTLY THE SAME THING.
THIS WILL LOSE ITS HEAT MUCH MORE QUICKLY.
THAT WILL MAINTAIN ITS HEAT.
SO IT WILL TAKE MUCH LONGER FOR THE CASSEROLE TO COOL OFF
WHEN YOU PUT IT OUT ON THE TABLE.
ALL RIGHT, GUYS, THANKS FOR THE EXPLANATION.
GO BACK TO WHATEVER THAT SCIENCE STUFF YOU'RE DOING IS.
OKAY, ALL RIGHT.
♪♪
(Alton) SINCE HE DIDN'T RELISH THE IDEA OF GIVING
ALL HIS CASSEROLES AWAY TO DOGNAPPERS,
THE COOK USED HIS NEW-FOUND KNOWLEDGE
TO DISCOVER AN ALTERNATIVE VESSEL.
AN ALTERNATIVE WHICH WOULDN'T COST HIM A DIME.
NOW, ALL HE HAD TO DO WAS FIND SOMETHING TO PUT IN HIS CASSEROLE.
THE COOK WAS CERTAIN THAT SOMEWHERE ALONG THE LINE,
THE WORD CASSEROLE HAD COME TO SIGNIFY NOT ONLY A VESSEL BUT THE FOOD COOKED IN IT.
SEEKING GUIDANCE, HE TURNED TO BOOKS.
BUT CURIOUSLY, FEW OF THE RECENT PERIODICALS MADE MENTION OF CASSEROLES.
SO HE DECIDED TO CALL HIS FRIEND, THE NUTRITIONAL ANTHROPOLOGIST.
WELL, DESPITE ITS FRENCH GENEALOGY, THE CONCEPT OF THE ONE-DISH MEAL
WAS ACTUALLY PERFECTED BY AMERICAN COOKS
WHO WERE SEEKING TO MAKE ENDS MEET THROUGH TWO WORLD WARS
AND A NASTY BOUT OF DEPRESSION.
THEN DURING THE 1950s AND '60S, HOME MAGAZINES TOLD HOUSEWIVES
THAT THE CASSEROLE WOULD SET THEM FREE,
ESPECIALLY IF THEY RELIED ON THOSE SPACE-AGE PROCESSED FOODS
THAT WERE SO HEAVILY ADVERTISED IN THEIR PAGES.
MEANTIME...
(Alton) HAVING HEARD ENOUGH, HE DECIDED TO LEAVE THE ANTHROPOLOGIST
TO CONTINUE HER LECTURE IN PEACE.
IF THE '50s REPRESENTED THE HEIGHT OF THE CASSEROLE CRAZE,
THEN THE COOK ASSUMED HIS GRANDMOTHER'S RECIPE FILE
WOULD BE RIFE WITH POSSIBILITIES.
♪♪
INDEED, THE ANCIENT BOX GUSHED WITH CASSEROLES.
AND WHILE THE COOK WAS PLEASED TO FIND RECIPES FOR EACH OF THE CASSEROLES
HE HAD TASTED AT THE CHURCH,
HE WAS SURPRISED TO SEE HOW MANY PROCESSED FOODS THEY RELIED UPON.
ONE INGREDIENT IN PARTICULAR WAS REPEATED TIME AND TIME AGAIN...
CREAM OF MUSHROOM SOUP WITH NEARLY 800 MILLIGRAMS OF SALT PER SERVING.
NO WONDER SUCH CASSEROLES HAD FALLEN FROM GRACE.
♪♪
♪♪
(Alton) AFTER STUDYING MANY RECIPES, THE COOK CAME TO THE CONCLUSION
THAT CASSEROLES ARE EITHER BOUND LIKE BROCCOLI OR TUNA CASSEROLE,
LAYERED LIKE LASAGNA OR MOUSSAKA,
OR SCOOPABLE LIKE BEAN OR POT PIE.
HE FURTHER HYPOTHESIZED THAT A CASSEROLE HAD TO CONTAIN ONE TO TWO MAIN INGREDIENTS,
SOME KIND OF STARCH, AROMATICS, SEASONINGS, AND A BINDER
SUCH AS EGGS AND/OR MAYONNAISE.
THE COOK FELT CERTAIN THAT HE COULD IMPROVE THE OLD RECIPES
BY USING THE CONTENTS OF HIS FREEZER, FRIDGE, AND PANTRY.
SIX CUPS OF BROCCOLI AND TWELVE OUNCES OF SLICED MUSHROOMS
WOULD SERVE AS CORE INGREDIENTS.
A PACK OF RAMEN-STYLE NOODLES WOULD PLAY THE STARCH,
AND ITS FLAVOR PACK ALONG WITH SALT AND PLENTY OF BLACK PEPPER
WOULD SEASON NICELY.
BINDING POWER AND CONSIDERABLE FLAVOR AND BODY WOULD COME FROM HALF A CUP OF YOGURT,
HALF A CUP OF MAYONNAISE, TWO EGGS,
ABOUT 1 1/4 CUP OF SHREDDED SHARP CHEDDAR CHEESE, AND 1/3 CUP OF BLUE CHEESE DRESSING.
YUM.
AFTER PUTTING A LARGE POT OF WATER ON TO BOIL,
THE COOK TURNED HIS ATTENTION TOWARDS THE VEGETATION.
BROCCOLI HAD ALWAYS BEEN HIS FAVORITE.
MAYBE IT WAS THE HIGH FIBER, MAYBE THE VITAMIN A, FOLATE, VITAMIN C, OR CALCIUM,
OR MAYBE IT'S JUST BECAUSE BROCCOLI TASTES GOOD.
HE ESPECIALLY APPRECIATED THE OFT-OVERLOOKED STEMS
WHICH BENEATH THEIR *** EXTERIOR, ARE LUSCIOUS AND FLAVORFUL.
HE PEELED THEM LOVINGLY WITH A PARING KNIFE
AND THEN QUARTERED THEM SO THEY WOULD COOK AS QUICKLY AS THE LARGER PIECES OF CROWN.
WHEN THE WATER REACHED A ROLLING BOIL,
HE ADDED SEVERAL HEAVY PINCHES OF KOSHER SALT...
AND THEN DUMPED IN THE BROCCOLI ALL AT ONCE.
WITHIN MOMENTS, SOMETHING EXTRAORDINARY BEGAN TO HAPPEN INSIDE THE POT.
THE HOT WATER STARTED MOVING INTO THE BROCCOLI'S SURFACE CELLS,
AND THAT LIBERATED THE OXYGEN CAPTURED THEREIN.
AS THE BUBBLES MOVED AWAY, THE BROCCOLI'S TRUE INNER GREEN COLOR WAS REVEALED.
AFTER A MINUTE, THE COOK REMOVED THE BROCCOLI TO AN ICE-WATER BATH
TO HALT THE COOKING PROCESS.
THIS QUICK CHILLING WOULD HELP STOP ENZYMATIC ACTION IN THE VEGETABLES,
ALLOWING THEM TO REMAIN GREENER LONGER,
EVEN WITH ADDITIONAL COOKING.
THE COOK WOULD HAVE USED THE SAME PROCEDURE TO PREPARE ANY HARD GREEN VEGETABLE
FOR SALADS OR CRUDITÉS PLATTERS
OR FOR HOT FAST COOKING METHODS LIKE SAUTEING,
WHICH MIGHT NOT SUFFICIENTLY SOFTEN THE FOOD.
♪♪
AFTER SAUTEING THE MUSHROOMS IN A PAT OF BUTTER,
THE COOK TURNED OFF THE HEAT AND STIRRED IN THE BROCCOLI.
THEN CAME THE REMAINING INGREDIENTS...
THE MAYONNAISE...
THE YOGURT...
THE BLUE CHEESE DRESSING... YUM.
THE EGGS...
SINCE THERE WAS ALREADY FAT IN THE PAN AND REDUCED HEAT,
THE EGGS WOULD CERTAINLY NOT SCRAMBLE.
THEN CAME HALF THE CHEDDAR CHEESE
AND THE RAMEN NOODLES, CRUMBLED.
HOW COULD HE GET AWAY ADDING RAW NOODLES TO A CASSEROLE?
BECAUSE RAMEN NOODLES ARE COOKED THEN DEEP-FRIED
BEFORE BEING DRIED AND PACKAGED.
LAST CAME THE FLAVOR PACK.
THE COOK THEN STIRRED TO COMBINE...
RATHER SLOPPILY, I MIGHT ADD.
THE CHUNKY AND RATHER UNAPPETIZING LOOKING GOO
WENT INTO THE ONLY CASSEROLE HE WAS WILLING TO PART WITH.
HE WAS PRETTY SURE IT WASN'T HIS,
AND MIGHT VERY WELL HAVE BEEN LEFT OVER
FROM A PREVIOUS CHURCH SOCIAL PILLAGING.
AHEM.
HE LUBRICATED IT LIBERALLY WITH NONSTICK COOKING SPRAY
BEFORE DOSING IN THE GOODNESS.
HE CONTEMPLATED MOMENTARILY WHETHER HE HAD CHOSEN TOO SMALL A VESSEL.
IF HE HAD DECIDED TO USE A LARGER ONE,
HE COULD HAVE PACKED THE MIXTURE MUCH MORE LIGHTLY,
WHICH WOULD HAVE RESULTED IN A CRISPER, LESS MOIST CASSEROLE.
BY PACKING IT INTO THE SMALLEST CASSEROLE POSSIBLE,
HE GUARANTEED THAT IT WOULD REMAIN DENSE, MOIST, AND SLICEABLE.
BUT ONLY IF HE PACKED IT DOWN, REDUCING THE AIR SPACE INSIDE.
NEXT CAME SEVERAL GRINDS OF GOOD BLACK PEPPER,
AND LAST BUT NOT LEAST, THE REMAINING CHEDDAR CHEESE.
THIS WOULD CREATE NOT ONLY A DELICIOUS CRUST
BUT A PHYSICAL BINDER THAT WOULD HELP TO HOLD IT TOGETHER
FOR EASIER SLICING LATER.
THE CASSEROLE THEN WENT INTO A 350-DEGREE OVEN FOR 45 MINUTES.
LID ON, PLEASE.
ABOUT 45 MINUTES LATER, THE LID WAS REMOVED
SO THAT THE CHEESE ON TOP COULD SOLIDIFY,
CREATING A CRUNCHY, YUMMY EXOSKELETON.
LIKE A CAKE, ALL CASSEROLES NEED TO COOL FOR AT LEAST HALF AN HOUR
BEFORE CUTTING SO THAT THE STARCH AND PROTEIN STRUCTURES CAN SET.
THIS GAVE THE COOK TIME TO CONTEMPLATE CHICKEN POT PIE.
♪♪
THE COOK DECIDED TO ATTACK POT PIE WITH THE VERY SAME STRATEGY AS THE BROCCOLI.
LEFTOVER CHICKEN WOULD BE THE CORE INGREDIENT ALONG WITH VEGETABLES.
SINCE HE WAS PRESSED FOR TIME, HE'D USE A FROZEN MEDLEY HE KEPT ON HAND
AUGMENTED WITH FRESH ONIONS AND HIS VERY FAVORITE AROMATIC OF ALL, CELERY.
THESE HE WOULD SAUTE IN JUST A WEE, TINY BIT OF CANOLA OIL.
AS FOR THE BINDER, HE WOULD PASS ON THE CANNED SOUP
AND MAKE A ROUX OUT OF FLOUR AND BUTTER.
AFTER COOKING THIS WITH THE SAUTEED VEGETABLES,
HE WOULD ADD CHICKEN BROTH, LOW SODIUM,
AND FINALLY FOR RICHNESS AND FLAVOR, MILK.
HOW WHOLESOME.
SEASONING WOULD COME, OF COURSE, FROM SALT AND PEPPER,
BUT THEN HE WOULD INVITE SOME UNUSUAL GUESTS TO THE PARTY...
CURRY POWDER AND DRIED PARSLEY FLAKE.
LAST BUT NOT LEAST, THE ENTIRETY WOULD BE LIDDED WITH PUFF PASTRY.
THE COOK HEATED A SAUTE PAN OVER MEDIUM HEAT
AND THEN SWEATED BOTH THE CELERY AND THE ONIONS IN CANOLA OIL.
SINCE IT WAS A SWEAT, HE WENT AHEAD AND ADDED SALT
TO HELP PULL FLAVOR AND MOISTURE OUT OF THE VEGETABLES.
HE STIRRED, THEN, UNTIL THEY WERE SOFT.
THEN, PUSHING THEM OFF TO THE SIDE, HE ADDED TWO TABLESPOONS OF BUTTER
TO THE MIDDLE OF THE PAN ALONG WITH THE FLOUR AND THE CURRY POWDER.
CURIOUS.
THESE HE STIRRED TOGETHER UNTIL SMOOTH,
ALLOWING IT TO COOK TO FLAVOR.
HE THEN ROASTED THE VEG MEDLEY IN THE OVEN
AND HEATED THE BROTH AND MILK IN A MICROWAVE TO GET IT CLOSE TO BOILING.
THAT WAY, THE SAUCE WOULD COME TOGETHER MUCH QUICKER.
CLEVER CHAP... SOMETIMES.
AFTER POURING THE BROTH IN, HE ALLOWED IT TO COME TO A BOIL,
WHICH TOOK ABOUT A MINUTE.
DURING THIS TIME, THE FLOUR STARCH WOULD GELATINIZE,
THICKENING THE SAUCE.
THEN THE VEGETABLES, NOW NICELY ROASTED, WERE ADDED TO THE SAUCE.
MMM, SMELLS GOOD, DOESN'T IT?
AREN'T YOU FORGETTING SOMETHING?
THAT'S RIGHT, THE CHICKEN, SMART GUY!
WHAT ARE YOU EATING?
HMM, JUST AS I THOUGHT.
NO, PUT ALL THAT IN THERE, WHAT'S LEFT.
EXCELLENT.
NOW WITH THE CHICKEN STIRRED IN, IT WAS TIME TO MOVE TO THE CASSEROLE.
THIS TIME, HE WAS USING ONE OF HIS NEW-FANGLED TERRACOTTA CASSEROLES
LINED CAREFULLY WITH A LAYER OF HEAVY-DUTY ALUMINUM FOIL.
AS WITH THE BROCCOLI CASSEROLE,
HE WAS CAREFUL TO PACK THE MIXTURE DOWN SO AS TO NOT TRAP AIR INSIDE.
THEN IT WAS TIME FOR THE CRUST.
BUT REMEMBERING THE TOUGH, HARD-TO-CUT CRUST AT THE CHURCH,
THE COOK DECIDED TO DO THE CUTTING IN ADVANCE.
HE CAREFULLY OPENED THE STILL-STIFF DOUGH,
AND USING HIS FINGERS, SEALED THE SEAMS
SO THAT THEY WOULD NOT FALL APART DURING ROLLING.
♪♪
♪♪
HE THEN DECIDED TO UTILIZE A FORK TO PERFORATE, OR DOCK, THE DOUGH.
THIS WOULD ALLOW EXCESS STEAM TO EXIT THE DOUGH,
PREVENTING IT FROM PUFFING ABNORMALLY IN THE OVEN.
AS FOR THE CUTTING ITSELF, HE REACHED FOR A STANDARD BISCUIT CUTTER.
ONE MUST REMEMBER WHEN CUTTING PUFF PASTRY,
IT IS CRUCIAL THAT YOU PUSH THE CUTTER STRAIGHT DOWN ALL THE WAY AND THEN TWIST.
OTHERWISE, YOU COULD SQUEEZE OR PINCH THE LAYERS OF PUFF PASTRY TOGETHER,
RENDERING THEM UNPUFFABLE.
♪♪
THE REST OF THE DOUGH WOULD BE SAVED FOR ANOTHER OCCASION.
THE COOK THEN SPACED THE ROUNDS OUT ON THE CASSEROLE,
WITH ABOUT 1/2 INCH, IT SEEMS, BETWEEN THEM SO THAT THEY WOULD NOT FUSE TOGETHER
DURING THE BAKING PROCESS.
VERY, VERY CLEVER.
VERY NICE, INDEED,
ALTHOUGH HE DOES HAVE A FEW TOUCHING.
SINCE A LID WOULD CAPTURE STEAM,
THUS INTERRUPTING THE PUFFING OF THE PUFF PASTRY,
HE PLACED THE CASSEROLE UNCOVERED IN A 350-DEGREE OVEN.
♪♪
AFTER 45 MINUTES, THE CASSEROLE WAS COOKED,
AND THE ROUNDS ON TOP, GOLDEN-BROWN AND DELICIOUS.
OF COURSE, COOLING IS CRUCIAL TO A POT PIE, TOO.
AS IT COOLED, THE SAUCE INSIDE CREATED
A SCOOPABLE RATHER THAN SPOONABLE FILLING.
♪♪
THE COOK PACKED UP THE CASSEROLES HE HAD ALREADY PREPARED,
PLACING NEWSPAPERS BETWEEN THEM AS INSULATION.
OF COURSE, HE STILL HAD ONE CASSEROLE TO GO
AND NOT MUCH TIME TO DO IT IN.
WOULD HE EVER SEE HIS BELOVED PUP AGAIN?
WHAT WOULD HE DO?
HE TURNED TO HIS FAITHFUL REFRIGERATOR.
WHAT IS HE UP TO?
AH!!
LEFTOVER CHINESE FOOD, IT'S TO BE.
MM-HMM.
AH, WITH WHIPPING CREAM AND MORE CHICKEN BROTH.
HE MUST OWN STOCK IN THAT COMPANY.
NOW, HOW TO BRING THESE THINGS TOGETHER?
ANYTHING CAN BE A CASSEROLE.
HE BEGAN WITH TWO CUPS OF THE CHICKEN BROTH.
PLACING IT INTO A THREE-QUART SAUCIER.
OF COURSE, ANY MEDIUM SAUCEPAN WOULD HAVE DONE JUST FINE, AS WELL.
THIS HE PUT OVER HIGH HEAT, AND THEN...
AH, A SLURRY.
MADE FROM TWO TABLESPOONS OF CORNSTARCH AND TWO TABLESPOONS OF COLD WATER.
THIS TIME, HE'LL BE USING CORNSTARCH TO THICKEN, RATHER THAN FLOUR.
THAT MEANS THAT THE SAUCE WILL THICKEN AT A MUCH LOWER TEMPERATURE
OOH, IT LOOKS LIKE HE'S GETTING BACK AT THE CHURCH LADIES
BY ADDING A FULL HALF TEASPOON OF RED CHILI FLAKES, YOU NASTY BOY.
THEN HALF A CUP OF HEAVY CREAM.
SINCE CORNSTARCH GELATINIZES OR THICKNESS LONG BEFORE IT COMES TO A BOIL,
THE SAUCE CAME TOGETHER LICKETY-SPLIT.
THIS HE POURED OVER
WHAT SEEMS TO BE TWO PINTS OF LEFTOVER GARLIC SHRIMP
WITH CHINESE VEGETABLES AND A LITTLE BIT OF LEFTOVER WHITE RICE.
AFTER POURING ON THE SAUCE, HE JIGGLED THE CASSEROLE
TO HELP THE SAUCE MOVE DOWN INTO THE AIR SPACES.
AH, FOR A CRUNCHY TOPPING, PANKO, OR JAPANESE BREADCRUMBS.
WELL, THERE HE HAS IT.
LEFTOVER INGREDIENTS, GOT VEGETABLES, BINDERS, A STARCH,
AND A NICE CRUSTY TOP.
THIS HE COVERED WITH ANOTHER TERRACOTTA POT AND BAKED FOR 45 MINUTES.
WITH THE PURLOINED CASSEROLES PROPERLY REPLACED,
THERE WAS NOTHING THE COOK COULD DO BUT AWAIT THE VERDICT.
OH, HAPPY, HAPPY DAY!!
THE MORAL OF THE STORY, OF COURSE, IS THAT IF ONE IS GOING TO DINE UNINVITED,
ONE REALLY SHOULD HAVE A FIRM GRASP ON COOKING SCIENCE.
YOU MUST HAVE SOME GOOD INGREDIENTS...
JEEPERS, ENOUGH ALREADY, THEY GET THE POINT.
(Alton) A PROPER PLAN...
I'M SERIOUS, STOP TALKING.
(Alton) AND THEY ALL --
SHUT IT!!
(Alton) LIVED HAPPILY EVER AFTER
ON GOOD EATS.
Captioned by Scripps Networks, Inc.
I'M SORRY.