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A LOCAL MAN WAS ARRESTED SATURDAY NIGHT
FOR PICKING A FIGHT WITH SIX OFF-DUTY POLICE OFFICERS
WHO HAD ASKED HIM FOR AN AUTOGRAPH.
IT TURNS OUT THAT THE ACCUSED CLOSELY RESEMBLES
AN INTERNATIONAL COOKING CELEBRITY.
AND NOW HERE'S SKIP WITH THE WEATHER.
(phone ringing)
THANKS, COOKIE, LET'S START BY TAKING A LOOK
AT THE CURRENT CONDITIONS OUTSIDE.
(phone ringing)
IT'S 72 DEGREES WITH THE WINDS FROM THE SOUTHWEST...
(phone ringing)
HELLO?
(phone ringing)
OKAY, OKAY!
HELLO... HELLO?
HEY BRO... NO. HOW YOU DOIN'?
ARRESTED... AGAIN?
THEY THOUGHT YOU WERE ME?
WOW, THAT IS CRAZY.
WELL LOOK, HOW MUCH IS BAIL, AND I'LL COME...
WHAT?
JEEZ, WHAT DID YOU DO, HIT A COP?
NO, THEY DON'T HAVE TO WEAR THOSE UNIFORMS 24 HOURS A DAY!
OH, I CAN'T BELIEVE YOU DID THAT!
ALL RIGHT, WHAT CAN I DO?
A CAKE... YOU WANT ME TO MAKE YOU A CAKE?
WELL, OF COURSE I CAN, BUT...
WHAT DO YOU MEAN, YOU WANT SOMETHING SPECIAL INSIDE?
WHAT DO YOU MEAN, LIKE CREAM FILLING, FRUIT... HELLO?
B.A.... YOU...
B.A., BUSTED AGAIN!
LET'S SEE... CAKES, CAKES, CAKES,
WHAT KIND OF CAKE FOR A JAILBIRD?
LET'S SEE... CAKES...
WAIT A SECOND, WHO'S GONNA KEEP A CAKE?
HOW'S HE GONNA TRADE THAT IN
FOR, YOU KNOW, A BETTER PILLOW OR A TOOTHBRUSH?
NO, HE DOESN'T NEED A CAKE,
HE CAN'T USE THAT AS CURRENCY ON THE INSIDE!
HE NEEDS... COOKIES, PASTRY... MUFFINS!
MUFFINS ARE WHAT MY INCARCERATED KIN CRAVES.
SURE, SMALL, TRANSPORTABLE...
THEY'RE PERFECT FOR BREAKFAST,
FOR A MORNING SNACK, AFTER LUNCH,
RIGHT BEFORE LIGHTS-OUT, GREAT FOR BRIBING GUARDS.
THEY STORE WELL, HECK, YOU CAN FREEZE THEM FOR MONTHS,
AND WHAT'S MORE, MUFFINS ARE THE PERFECT DELIVERY DEVICE
FOR LOADED GOODIES, NUTS, CHEESE, BERRIES, YOU NAME IT.
OH, MY BROTHER DOESN'T NEED CAKE,
HE NEEDS MUFFINS, HE NEEDS...
♪♪
♪♪ HAVE YOU SEE THE MUFFIN MAN
♪ THE MUFFIN MAN THE MUFFIN MAN
♪ HAVE YOU SEE THE MUFFIN MAN
♪ WHO LIVES ON... DRURY LANE ♪♪
IN VICTORIAN ENGLAND MUFFIN MEN WERE
SUCH A COMMON SIGHT ON THE STREETS OF LONDON,
THEY ACTUALLY GOT A NURSERY RHYME OF THEIR VERY OWN.
NOT VERY COMMON AROUND HERE, THOUGH.
WHERE IS THAT GUY?
(ringing sound)
(English accent) G'DAY, GUV'NOR, FANCY A MUFFIN?
YEAH, BUT DO YOU HAVE ANYTHING
JUST A LITTLE... TALLER?
YOU YANKS AND YOUR RUDDY CHEMICAL LEAVENERS!
AH, THANK YOU!
THE WORD MUFFIN PROBABLY IS A MUTATION
OF AN OLD FRENCH WORD, MOFLE , WHICH MEANS SOFT.
THEN AGAIN, IT COULD HAVE COME FROM MUFFE ,
A LOW GERMAN WORD MEANING CAKE.
WELL, REGARDLESS OF WHERE MUFFIN COMES FROM,
A REAL ENGLISH MUFFIN
IS REALLY JUST A SOFT YEAST DOUGH COOKED ON A GRIDDLE.
THE AMERICAN VERSION IS A QUICK BREAD,
MEANING IT DERIVES ITS LIFT FROM A CHEMICAL
RATHER THAN A BIOLOGICAL SOURCE,
WHICH REQUIRES A TIME TO RISE.
SINCE THE CHEMICAL SOURCE IN QUESTION IS BAKING POWDER,
WHICH WASN'T INVENTED UNTIL THE MID 19th CENTURY,
IT MEANS THE AMERICAN MUFFIN
IS A THOROUGHLY MODERN INVENTION, WHICH JUST HAPPENS...
WHICH JUST HAPPENS TO BE PERFECT
FOR TODAY'S STEERING-WHEEL IN-ONE-HAND,
LATTE-IN-THE-OTHER-HAND, CELL-PHONE-IN-THE-OTHER LIFESTYLE.
WHICH DOESN'T MEAN THAT LIFT
IS ALL THAT MUFFINS HAVE GOING FOR THEM.
CHUCK?
YEAH, MR. B.?
YOU NEED TO WORK ON THAT ACCENT.
BULLY!
(Alton) THIS MAKE LOOK LIKE A CAKE IN MINIATURE,
BUT A MUFFIN IS NO CUPCAKE.
IN FACT, THE BATTER THAT PRODUCED THAT MUFFIN
HAD MORE IN COMMON WITH PANCAKE BATTER THAN ANY OTHER BAKED GOOD.
IN FACT, THE ONLY THING SEPARATING THESE FROM THAT
IS SOMETHING WE CALL THE MUFFIN METHOD.
BEFORE WE CAN MAKE WITH THE METHOD,
WE'VE GOTTA MAKE SOME HEAT.
SET YOUR OVEN TO 380 DEGREES.
NOW, THE HARDWARE.
♪♪
♪♪
LET'S MEET THE WET TEAM.
WE HAVE ONE CUP OF YOGURT FOR BODY AND ACIDITY,
1/2 CUP OF VEGETABLE OIL TO COAT THE FLOUR PARTICLES AND KEEP THE MUFFINS MOIST,
1 CUP OF SUGAR TO SWEETEN AND TENDERIZE,
AND A SINGLE EGG FOR FAT AND EMULSIFIERS.
I'M JUST GOING TO BRING ALL THESE TOGETHER.
BY THE WAY, IN THE BAKING WORLD
SUGAR IS ALMOST ALWAYS REFERRED TO AS A WET INGREDIENT
BECAUSE IT IS ALMOST ALWAYS COMBINED
WITH THE WET RATHER THAN THE DRY GOODS.
THE DRY TEAM IS COMPOSED OF 12-1/2 OUNCES OF CAKE FLOUR,
AND THAT'S MEASURED BY WEIGHT, NOT BY VOLUME,
A NICE, BIG, HEAVY PINCH OF SALT,
2 TEASPOONS OF BAKING POWDER,
AND 1 TEASPOON OF BAKING SODA.
WE'RE BASICALLY JUST GOING TO SIFT ALL OF THEM TOGETHER.
NOW WHY THE BAKING POWDER AND THE BAKING SODA?
WELL, YOU NO DOUBT REMEMBER OUR FAMOUS EPISODE,
"THE DOUGH ALSO RISES," RIGHT?
YOU... DON'T...? ALL RIGHT, WATCH THIS!
AS YOU NO DOUBT REMEMBER FROM YOUR 4th-GRADE SCIENCE CLASS,
IF YOU COMBINE AN ALKALI,
SAY AH... BAKING SODA
WITH AN ACID LIKE VINEGAR,
YOU GET...
WELL, A BIG CASE OF GAS!
THIS RELATIONSHIP, LIKE MOST,
HAS TO BE EQUAL IF IT'S REALLY GOING TO WORK,
AND THAT'S WHAT SO GREAT ABOUT BAKING POWDER.
YOU SEE, IT CONTAINS AN EQUAL RATIO OF AN ACID,
CREAM OF TARTAR, AND BAKING SODA.
ALL YOU HAVE TO DO IS ADD LIQUID, AND INSTANT GAS.
SO WHY DO SO MANY RECIPES
CALL FOR BOTH BAKING POWDER AND BAKING SODA?
WELL, IT'S GOT TO DO WITH AN EQUAL RATIO.
YOU SEE, A LOT OF INGREDIENTS,
CHOCOLATE, SUGAR, EGGS, EVEN DAIRY PRODUCTS,
CAN THROUGH OFF THE ACID-ALKALI RELATIONSHIP.
SO WE ADD JUST A LITTLE BIT OF BAKING SODA TO OUR BISCUIT DOUGH
TO HELP COUNTERACT THE ACID IN THE BUTTERMILK.
AS WE CONTINUE WITH THE MUFFIN METHOD,
YOU SEE THAT WE HAVE THE DRY INGREDIENTS IN ONE BOWL
AND THE WET INGREDIENTS IN ANOTHER.
NOW WE BRING THEM TOGETHER...
OR MAYBE WE STOP JUST FOR A MOMENT
TO THINK ABOUT WHAT KIND OF MUFFINS THESE ARE GONNA BE.
♪♪
♪♪
ALTHOUGH MANY ORDINARY HOUSEHOLD EDIBLES,
FIGS, APRICOTS, DATES, NUTS,
APPLES, BANANAS...
EVEN CHOCOLATE CHIPS
MAKE PERFECTLY GOOD MUFFIN FODDER,
I AM PERSONALLY A BLUEBERRY GUY.
NOW SINCE THEIR CELL WALLS HAVE BEEN PUNCTURED BY ICE CRYSTALS,
FROZEN BERRIES TEND TO BLEED AND WEEP.
WHEN THAT JUICE MIXES WITH THE MUFFIN BATTER,
THAT CO2 CAN MAKE IT ALL TURN GREEN... YUCK!
SO USE FRESH BERRIES WHENEVER YOU HAVE A CHANCE.
IF YOU HAVE TO USE FROZEN, WHATEVER YOU DO,
DON'T THAW THEM BEFORE THEY GO IN THE BATTER.
OF COURSE, EITHER WAY, THE BERRIES ARE GONNA SINK
TO THE BOTTOMS OF THE MUFFINS, RIGHT?
MAYBE NOT.
TO PREVENT YOUR BERRIES
FROM TAKING A DIVE IN THE OVEN,
TOSS THEM WITH ABOUT A TABLESPOON
OF THE DRY MUFFIN MIX.
THINK OF THIS AS VELCRO,
WHICH WILL BIND THE BATTER TO THE BERRIES,
KEEPING THEM IN SUSPENSION.
NOW WE CAN CONTINUE WITH THE NEXT CHAPTER OF THE MUFFIN METHOD.
TAKE A NICE BIG SPATULA
AND POUR THE WET RIGHT ON TOP OF THE DRY.
NOW MIX FOR A NICE LONG TEN-COUNT...
ONE, TWO,
THREE, FOUR,
FIVE, SIX,
SEVEN, EIGHT,
NINE, TEN.
NOW POUR IN THE BLUEBERRIES,
RESERVING ABOUT 1/2 CUP FOR ANOTHER PURPOSE.
STIR THREE MORE TIMES...
ONE, TWO,
THREE.
NOW WALK AWAY, JUST WALK AWAY.
I KNOW, I KNOW, IT DOESN'T SEEM RIGHT,
LEAVING ALL THAT LUMPY MESS IN THERE,
BUT IT'S ALL GONNA COOK OUT.
BESIDES IF WE WERE TO TRY TO STIR THAT UNTIL IT WAS SMOOTH,
WELL, THIS IS WHAT WOULD HAPPEN.
♪♪
♪♪
NOW I KNOW MUFFINS ARE SUPPOSED TO HAVE IRREGULAR INTERIORS,
BUT THIS ONE LOOKS LIKE...
THIS NASTY PHENOMENON IS CALLED TUNNELING,
AND IT HAPPENS WHENEVER TOO MUCH STIRRING CREATES GLUTEN,
THE PROTEIN MATRIX RESPONSIBLE FOR FRENCH BREAD'S CHEW.
GET ENOUGH GLUTEN IN A MUFFIN,
AND INSTEAD OF A TEXTURE BASED ON A LOT OF LITTLE BUBBLES...
THE GAS CREATED BY THE LEAVENING
IS FORCED INTO A HANDFUL OF HIGHLY ELASTIC CHAMBERS,
RESULTING IN...
AND THAT'S JUST NOT GOOD EATS.
THE MORAL OF THE STORY, DON'T OVERMIX YOUR MUFFINS!
LET'S TRY THAT AGAIN, SHALL WE?
LET'S TAKE A LITTLE MORE TIME TO DISCUSS THINGS,
FOR INSTANCE, MY MUFFIN PAN.
IT'S MY FAVORITE, HEAVY, ALUMINUM, NONSTICK,
VERY EFFECTIVE AND EFFICIENT AT HEAT CONDUCTION.
NOW IF YOU HAVE A MUFFIN TIN
THAT YOU DO NOT TRUST TO RELEASE THE MUFFINS,
YOU CAN TAKE OUT A LITTLE STICK INSURANCE,
BUT GO EASY WITH THIS STUFF, OKAY?
IT'S POWERFUL, AND IT HAS A TENDENCY TO SETTLE ON EVERY SUR....
WHOOPS!
SURFACE, OKAY, EVERY SURFACE,
WHICH IS WHY I OFTEN USE SHORTENING
THOUGH IT'S A LITTLE HARDER TO PUT ON THE PAN.
OUR BATTER IS SIGNIFICANTLY HEAVIER THAN A PANCAKE BATTER,
SO WE'RE NOT GONNA USE A LADLE.
WE'RE GOING TO USE A DISHER, OR A SCOOP.
THE THING I REALLY LIKE ABOUT IT IS,
IT MAKES SURE THAT EVERY ONE IS COMPLETELY EVEN.
HEY, WAIT A MINUTE!
WE DON'T NEED NO STINKIN' PAPER CUPS!
THESE AREN'T CUPCAKES!
SORRY.
LET'S SCOOP, SHALL WE?
LAST BUT NOT LEAST, THE FINAL BERRIES,
A LITTLE BIT ON EACH MUFFIN.
AND JUST SO THEY STICK TO THE BATTER,
KIND OF PRESS THEM DOWN.
THERE WE GO, NOW, STRAIGHT INTO THE OVEN.
NOW 400 DEGREES IS THE NEW MARK.
WHY NOT JUST SET IT TO 400 DEGREES TO BEGIN WITH?
BECAUSE OVENS CYCLE, OKAY?
THEN TURN ON AND OFF.
IF YOU SLIDE THOSE MUFFINS IN WHILE THE CYCLE IS OFF,
THEY WON'T HAVE THE BURST OF HEAT THEY NEED TO RISE THOROUGHLY.
AND THAT WOULD BE A VERY BAD THING... WHAT COULD HAPPEN?
WELL, FOR INSTANCE, IF YOU DON'T HAVE ENOUGH HEAT,
THIS COULD HAPPEN.
OF COURSE, IF YOU DON'T MONITOR
THE HEAT OF YOUR OVEN WHEN IT IS ON,
YOU END UP WITH SOMETHING THAT LOOKS...
KIND OF LIKE THE ELEPHANT MAN.
THE ONLY WAY TO DO THAT, OF COURSE,
IS TO USE... AN OVEN THERMOMETER.
IT'S THE ONLY WAY TO GET AROUND MUFFIN DEFORMATION.
YOU'VE GOT ONE, RIGHT? GOOD.
LAST BUT NOT... LEAST, SET A TIMER.
TOTAL COOK TIME HERE IS GONNA BE 20 TO 25 MINUTES.
BUT WE'RE GONNA WANT TO TURN THEM AROUND ONE TIME FOR EVENNESS,
(buzzing sound)
SO I'M GOING...
WITH 12 MINUTES TO START.
NOW IF YOU'LL EXCUSE ME, I NEED TO GET A MOP.
(thumping sound)
OOMPH!
♪♪
(buzzing sound)
(Alton) HMM!
WELL, THEY LOOK GOLDEN, BROWN, DELICIOUS,
NICELY ROUNDED ON TOP, BUT ARE THEY REALLY DONE?
ONLY ONE WAY TO BE SURE.
YEP, THEY'RE DONE.
OF COURSE, NOW WE HAVE TO CONTEMPLATE COOLING.
SOME FOLKS LIKE TO LEAVE THEM IN THE PAN TO COOL,
BUT I THINK THAT RESULTS IN SOGGY BOTTOMS,
AND NOBODY LIKES A SOGGY BOTTOM, DO THEY?
THEN OF COURSE, THERE ARE COOLING RACKS.
THERE'S NOTHING WRONG WITH A COOLING RACK
EXCEPT THAT IN THIS CASE,
THE GRID SHAPE MIGHT EMBED ITSELF ON TOP OF THE MUFFIN.
NOW I KNOW HOW MY BROTHER FEELS!
IT GIVES ME THE SPOOKS!
I'M GOING TO STICK WITH THE TEA-TOWEL METHOD.
♪♪
(low voice) PSST... B.A., I'M DOWN HERE.
♪♪
UGH!
WHAT'S WRONG, THEY'RE PERFECT!
OH... THEY WON'T FIT THROUGH THE BARS.
DON'T WORRY, BRO, I KNOW EXACTLY WHAT TO DO.
YOU JUST SIT TIGHT, I'LL BE BACK, OKAY?
♪♪
GO GET IT, BOY, GO GET IT!
HMM, I THOUGHT IT ONLY WORKED WITH DONUTS.
ALTHOUGH THEY ARE KINDA LACKING IN PERPENDICULAR,
ENGLISH MUFFINS DO REQUIRE SOME LEAVENING,
AND THEY GET IT NOT FROM CHEMICALS,
BUT FROM CRITTERS... YEAST --
UNICELLULAR ANIMALS WHO LIKE TO CONSUME
MASS QUANTITIES OF CARBOHYDRATES
LIKE SUGAR AND FLOUR.
HERE YOU GO, BIG GUY.
IN RETURN, THEY PRODUCE COPIOUS AMOUNTS OF CARBON DIOXIDE.
BURP!
PFFT!
THAT'S DISGUSTING!
COMMERCIAL YEAST COME IN SUSPENDED ANIMATION
AND MUST BE ROUSED BEFORE USE
USING A PROCEDURE BAKERS CALL PROOFING.
TO PROOF, OR BLOOM, YOUR YEAST,
JUST DISSOLVE ABOUT 1/8 TEASPOON OF SUGAR
IN SOME WARM WATER, SAY, 1/3 CUP.
THERE WE GO.
HOW WARM?
WELL, IT SHOULD BE ABOUT 100 DEGREES,
WHICH IS JUST BARELY, BARELY WARMER THAN BODY TEMPERATURE.
SO IF IT FEELS KINDA NEUTRAL TO YOU, IT'S PROBABLY FINE.
YOU COULD GO TEN DEGREES IN EITHER DIRECTION,
JUST AVOID 130 BECAUSE YEAST... ABOVE THAT.
SPEAKING OF, SPRINKLE THE LITTLE GUYS ON,
AND WATCH THEM WAKE UP BEFORE YOUR EYES.
IT'S ABOUT AS MUCH FUN AS SEA-MONKEYS,
AND A LOT CHEAPER.
WAIT ABOUT FIVE MINUTES.
AND NOW, FOR THE WET TEAM.
WE START WITH 1 CUP OF VERY HOT WATER.
TO THAT, WE ADD 1 TABLESPOON OF SHORTENING,
1 TABLESPOON SUGAR,
1/2 TEASPOON SALT,
AND 1/2 CUP OF MILK POWDER.
NOW I KNOW WHAT YOU'RE THINKING.
YOU'RE WONDERING, WHY WOULD YOU USE MILK POWDER IN WATER
WHEN YOU COULD JUST USE MILK?
WELL, HERE'S THE THING.
I USED A HIGHER PROPORTION OF THE MILK POWDER TO WATER
THAN THE MANUFACTURER SUGGESTS FOR A NORMAL GLASS OF MILK,
THUS PRODUCING ÜBER MILK,
CONTAINING MORE PROTEIN AND MORE MALTOSE, OR MILK SUGAR,
THAN ANY NON-STEROID-LOADING BOVINE COULD EVER PRODUCE.
AND THAT IS A GOOD THING
BECAUSE PROTEIN AND MALTOSE BOTH ENHANCE BROWNING.
AND MALTOSE WILL BRING SOME VERY, VERY NICE FLAVORS TO OUR PARTICULAR PARTY.
OH, TIME TO CHECK THE YEAST.
YOU NOTICE THAT THEY GUYS ARE UP
AND CREATING A NICE HEAD OF FOAM.
IF YOUR YEAST HASN'T CREATED FOAM
WITHIN THE FIRST FEW MINUTES,
ODDS ARE EITHER YOUR WATER WAS TOO HOT OR YOUR GUYS ARE DEAD.
THAT'S WHY THEY PUT EXPIRATION DATES ON THOSE LITTLE PACKETS.
TIME TO ADD THIS TO THE MILK, AND THEN, THE DRY.
YUCK!
THE DRY TEAM IS PLAYED BY TWO CUPS OF ALL-PURPOSE FLOUR,
SIFTED ONCE.
DIG A LITTLE WELL RIGHT IN THE MIDDLE
AND POUR IN THE WET TEAM.
BEAT THIS UNTIL IT JUST COMES TOGETHER TO FORM A MASS,
A RATHER STICKY MASS,
AND PARK IT SOMEPLACE FOR 1/2 HOUR TO RISE.
IF YOU'RE PARANOID LIKE ME, YOU CAN PARK IT INSIDE A BOWL
ALONG WITH A HOUSEHOLD HEATING PAD SET TO LOW.
♪♪
♪♪
COOKING ENGLISH MUFFINS...
THE CHALLENGE, HEAT MANAGEMENT.
THE SOLUTION, AN ELECTRIC GRIDDLE
SET TO 300 DEGREES.
THAT IS NOT ALL OF THE HARDWARE.
YOU WILL NEED FOUR RINGS.
THESE ARE TUNA CANS WITH THE BOTTOMS CUT OUT.
THIS IS A PASTRY RING, A PROFESSIONAL PASTRY RING.
THIS COST THE SAME AS THIS.
THESE CAME WITH TUNA, THIS DIDN'T.
YOU MAKE THE CHOICE.
STRAIGHT DOWN ON THE GRIDDLE...
A LITTLE BIT OF NONSTICK SPRAY,
NOT LETTING IT GET ON THE FLOOR,
AND OUR DOUGH,
THICK, STICKY, RISEN.
THE WAY AROUND THE PROBLEM?
ONCE AGAIN, OUR SCOOP.
WE APPLY TWO PORTIONS TO EACH CUP.
♪♪
ONCE YOUR RINGS ARE FULL,
COVER WITH AN ALUMINUM SHEET PAN OR A COOKIE SHEET
AND WAIT FOR FIVE MINUTES.
THEN GIVE THEM A GENTLE FLIP --
MAKE IT FAST --
RE-COVER AND COOK FOR YET ANOTHER FIVE MINUTES.
UNCOVER AND REMOVE TO A COOLING RIG.
I LIKE TO USE A BIG, WIDE GRILL SPATULA FOR THIS.
WHY THE COOLING RIG?
BECAUSE IF YOU PUT THEM ON A FLAT SURFACE
THE BOTTOMS WILL GET GOOEY.
NOW IF YOU'VE PROPERLY GREASED UP YOUR RINGS
THEY'LL SLIDE RIGHT OFF.
LOOK AT THAT BEAUTIFUL INTERIOR.
♪♪
♪♪
I'M PREPARED FOR THIS.
HERE YOU GO, BOY! GOT A MUFFIN FOR YOU!
OKAY, GO GET IT!
OH, BOTHER.
AT LEAST IT'S ROOMY.
YOU KNOW, HE'S RIGHT.
STICKING A KNIFE -- SORRY, A SHIV --
INTO AN ENGLISH MUFFIN IS VERY BAD FORM INDEED.
IF YOU WANNA ENJOY ALL THE PEAKS AND VALLEYS, AND NOOKS AND CRANNIES INSIDE,
YOU'RE GONNA HAVE TO USE A FORK.
OF COURSE, A METAL FORK WOULD BE NICE,
BUT JUST USE WHATEVER YOU'VE GOT.
I HOPE OUR BIG HOUSE MISADVENTURE
HAS INSPIRED YOU TO BREAK OUT OF YOUR MUFFIN MONOTONY
AND SEE MUFFINS AS THE TRUE, HOTBOX HOUDINIS THEY ARE.
SAY, WHO'S IN THE TOP BUNK?
SOME PSYCHIATRIST.
(imitating Hannibal Lecter) IS THAT YOU, CLARICE?
SEE YOU NEXT TIME...
MAYBE.
ON "GOOD EATS."
NO, NOT HUNGRY.
Captioned by Scripps Networks, Inc.