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>> HI EVERYBODY,
WELCOME TO CNY FLAVOR
WHERE THIS WEEK WE'RE GOING
TO TEACH YOU HOW TO COOK
ON A SHOESTRING BUDGET
WITH THE WONDERFUL
HARVEST PORK LOIN
THAT'S STUFFED AND ROLLED.
AND IT'S GOT SAUSAGE IN IT
AND APPLES AND YOU JUST
STICK AROUND BECAUSE I'M GOING
TO TEACH YOU HOW TO DO IT
ON A SHOESTRING BUDGET
AND YOU'RE GOING TO LEARN
EVERYTHING RIGHT HERE TODAY.
♪ ♪
>> WE HAVE THE MAJORITY
OF OUR INGREDIENTS HERE
BUT WE HAVE OUR PORK LOIN,
OUR POTATOES,
OUR NICE FRESH APPLES
THAT WE'RE GOING TO DO
SOME BROWN SUGAR, SALT, FLOUR.
AND THIS FLOUR IS STILL
THE FLOUR THAT WE USED
A FEW EPISODES AGO.
SO IT'S IMPORTANT THAT WHEN YOU
MAKE THIS APPLE CIDER SAUCE
THAT YOU USE
A FRESH APPLE CIDER.
OKAY LOCALLY, THROUGHOUT
OUR CENTRAL NEW YORK REGION
YOU HAVE A LOT
OF LOCAL APPLE FARMERS.
I PARTICULARLY LIKE
OLD MCMARLEY'S APPLE FARM
THAT'S DOWN IN CLINTON.
YOU GET IT NICE
AND YOU GET IT FRESH.
AND I HAVE NOT --
AND I'VE TRAVELED EXTENSIVELY --
HAD BETTER APPLE CIDER
THAN FROM OLD MCMARLEY'S.
AND YOU START IT OUT,
YOU'VE GOT THREE CUPS
AND YOU'RE GOING TO GET THIS
ON A SIMMER CAUSE IT'S GOING
TO TAKE ANYWHERE BETWEEN
20-40 MINUTES TO GET THIS THING
ALL REDUCED BY HALF.
PUT A TOP ON IT,
BUT LET IT LEAVE A LITTLE BIT
SO YOUR STEAM CAN COME OUT OF IT
CAUSE YOU REALLY DON'T WANT
TO BOIL IT DOWN,
YOU JUST WANT TO SIMMER IT DOWN
AND COOK IT DOWN BY HALF.
>> PERFECT GAME IMAGING
STRIVES TO DELIVER
SPORT ACTION PHOTOGRAPHY
THAT RENDERS IMAGES
THAT WITHOUT US,
OUR CLIENTS AND CUSTOMERS
WOULD NORMALLY NOT EVEN SEE.
I CAN'T TELL YOU
HOW MANY VIEWERS
OF OUR IMAGES HAVE ASKED,
'HOW DID YOU GET THAT SHOT?'
OR 'I DIDN'T EVEN SEE
THAT HAPPEN DURING THE GAME.'
IT IS OUR MISSION TO HAVE
OUR ACTION SHOTS
HANGING ON THE WALLS
OF THE ATHLETE'S FAMILY'S HOMES
AND OFFICES AS CENTERPIECES
TO BE CHERISHED FOR A LIFETIME.
>> SO HERE WE ARE, WE HAVE
OUR CENTER CUT PORK LOIN.
THE FIRST THING WE'RE GOING
TO DO IS WE'RE GOING
TO FILLET IT IN HALF,
WE'RE GOING TO LAY IT OUT.
IT'S IMPORTANT THAT YOU HAVE
SOME TWINE, OKAY?
YOU HAVE BAKERS TWINE,
OKAY SOMETIMES IT'S REALLY HARD
TO FIND ESPECIALLY
IN THE SUPERMARKETS SO IF YOU
CAN GET A GOOD TWINE --
NOT PLASTIC, OKAY?
YOU'VE GOTTA GET THE CLOTH,
YOU CAN BUY THIS
AT ANY HARDWARE STORE
AND IT WORKS JUST AS GOOD.
AND YOU'RE GOING
TO JUST CUT ACROSS, OKAY.
RIGHT DOWN THE MIDDLE.
YOU'RE GOING TO PULL THIS BACK.
SEE YOU CAN GRAB RIGHT
THE FAT HERE, AND YOU CAN
JUST PULL THIS BACK TO HELP YOU
AS YOU'RE COMING ACROSS.
YOU DON'T CUT IT
ALL THE WAY, OKAY?
SEE AND YOU LAY THIS ALL OUT.
JUST LIKE THAT, YOU'VE GOT
A NICE PIECE RIGHT HERE.
AND NOW WHAT YOU'RE GOING TO DO
IS YOU'RE ACTUALLY GONNA
TENDERIZE IT AND FLATTEN IT OUT.
YOU JUST WANT TO HOLD IT BACK
AND PUSH IT AWAY FROM YOURSELF.
SEE AND AS YOU'RE DOING IT
YOU'RE GRABBING IT
WITH YOUR HAND
AND YOU'RE PULLING IT TOO.
AND YOU DO NEED
A NICE STEADY SURFACE.
IT'S SORT OF LIKE
IF YOU'RE DOING A VEAL CUTLET,
IF YOU BUY VEAL AT THE MARKET
AND YOU COME HOME
AND YOU'RE TRYING TO DO
A NICE VEAL PIECE
THAT YOU POUND OUT.
SO I DO THE BIG SIDE FIRST
AND THEN I'M GOING
TO FLIP IT OVER.
SEE WHERE ALL
YOUR CONNECTIVE TISSUE IS
AND YOUR FAT.
THAT'S WHERE YOU'RE REALLY
GOING TO GET YOUR FLAVOR.
AND YOU'VE GOT TO BE
CAREFUL TOO, CAUSE THIS IS
NOT A PORK ROAST
THAT HAS MORE FAT IN IT.
YOUR PORK LOIN, YOUR CENTER CUTS
ACTUALLY COOK FASTER
SO YOU'VE GOTTA BE REAL CAREFUL
THAT YOU DON'T OVERCOOK IT
CAUSE THEN IT CAN
GET REALLY TOUGH ON YOU.
IF YOU CAN SEE HERE THE
CONNECTIVE TISSUE IN IT WHICH
IS GOING TO GIVE IT THAT FLAVOR.
SO YOU'RE ACTUALLY SPREADING IT
OUT THROUGH THE WHOLE LOIN.
NOW I'M GOING TO GO BACK
ON THE OTHER SIDE, AND NOW
I'M GOING TO USE THE SMALL PART.
LAST BUT NOT LEAST,
ONE MORE TIME, ON THIS SIDE.
SEE HOW IT'S SPREADING OUT?
THAT'S WHAT'S GOING TO GIVE IT
THE ABILITY TO ROLL.
SO THAT WE CAN STUFF IT.
AND AS YOU CAN SEE IT GETS
A LITTLE MESSY
CAUSE IT FLIES EVERYWHERE,
BUT THAT'S OKAY.
THAT'S WHY WE HAVE
CLEANUP AFTERWARDS.
AND IF YOU'VE GOT KIDS,
YOU DO THE COOKING,
THEY DO THE CLEANUP.
THAT'S ABOUT IT RIGHT THERE.
TAKE IT AND SEE NOW IT'S PLIABLE
SO AS YOU CAN SEE IT'S ACTUALLY
GOING TO ROLL ONCE WE GET
OUR STUFFING IN THERE.
SO HERE WE ARE.
WE HAVE OUR APPLE CIDER
THAT'S GOING TO BE REDUCED
BY HALF.
AND NOW WE'RE GOING TO MAKE
OUR STOVETOP STUFFING.
AND IT'S REALLY IMPORTANT TOO
THAT -- YOU KNOW,
THERE'S DIFFERENT BRANDS.
THIS IS A NATIONAL BRAND.
IT'S IMPORTANT THAT YOU ACTUALLY
READ THE DIRECTION
CAUSE IT CALLS FOR SPECIFIC
MAKE UP THAT'S GOING
TO GIVE YOU THE CONSISTENCY
THAT YOU'RE USED TO
AND THAT YOU'RE LOOKING FOR.
SO BASICALLY WE'RE JUST GOING
TO OPEN THIS PACK,
PUT IT RIGHT IN THE PAN.
ADD TWO CUPS OF BOILING WATER.
SIX TABLESPOONS OF BUTTER HERE.
IT'S ACTUALLY I CAN'T BELIEVE
IT'S NOT BUTTER
WHICH IS ACTUALLY HEALTHIER
FOR YOU.
SO WE'RE JUST GOING TO DO THAT
AND SET THAT IN THE BACK CAUSE
IT REALLY ONLY TAKES 5-7 MINUTES
TIL IT ALL FLUFFS UP.
YOU FLUFF IT UP WITH A FORK
AND THEN WE'RE GOING TO ADD
THAT RIGHT INTO OUR PORK LOIN
AND ROLL IT ALL UP.
SO HERE WE GO.
IT'S REAL SIMPLE.
I WANT TO SHOW YOU
SOMETHING HERE TOO,
WATCH THIS.
YOU SEE THAT STEAM COME OFF?
IT SMELLS SO GOOD.
I WISH YOU COULD YOU SMELL THIS
BECAUSE IT'S MAKING ME HUNGRY
RIGHT NOW.
SO THERE WE ARE.
TWO CUPS.
THIS IS A TWO CUP MEASURING CUP.
NICE HOT BOILING WATER.
MIX IT RIGHT IN.
SIX TABLESPOONS.
IT DOESN'T HAVE TO BE EXACT,
YOU KNOW LIKE IF YOU'RE
TRYING TO LEVEL IT OUT,
IT DOESN'T HAVE TO BE
A LEVEL TEASPOON
SO WHEN I SCOOP IT UP LIKE THIS,
I LOOK AT IT AND IT'S LIKE TWO,
SO I ALREADY KNOW THAT IT'S TWO.
SO TAKE THAT OFF.
FOUR.
AND SIX.
LITTLE OVER, LITTLE UNDER
REALLY WON'T MAKE MUCH
OF A DIFFERENCE, OKAY?
YOU'RE GOING TO MIX
THAT ALL IN.
YOU WANT TO MAKE SURE
THAT THE MARGARINE
ACTUALLY MELTS.
SEE NOW ONE OF THE THINGS
I WANT TO TALK ABOUT TOO
IS EVERYTHING IS TO TASTE.
COOKING -- THAT'S WHY
IT'S CALLED CULINARY ARTS,
IS AN ART AND IT DEPENDS
UPON YOUR TASTE BUDS.
LIKE I'M LOOKING AT THIS
RIGHT NOW AND I'M GOING
TO ADD A LITTLE MORE WATER.
EVEN THOUGH IT ONLY CALLS
FOR THE TWO CUPS,
I'M MIXING IT AND LOOKING
AT THE CONSISTENCY
THAT IT'S DOING
AND IF I WAS JUST HAVING THIS
AS PART OF A SIDE DISH
ON A MEAL,
THIS WOULD BE PERFECT.
BUT I WANT IT A LITTLE
MORE PLIABLE THAT'S GOING
TO STICK TOGETHER BECAUSE
I'M ACTUALLY ROLLING IT
IN THE HARVEST PORK LOIN.
SO I WANT IT TO HAVE
A LITTLE BIT
OF A DIFFERENT CONSISTENCY.
SO I'M GOING TO ADD
A HALF OF CUP, AND THEN JUST
RIGHT AROUND THE TOP.
AND IT'S STILL GOING
TO FLUFF UP, TAKING 5-8 MINUTES
TO DO THAT AND THIS IS DONE.
WE'VE GOT EVERYTHING COOKING,
WE'RE ALL SET TO GO.
WE'RE GOING TO TAKE
AND DICE UP THESE APPLES.
NICE, FRESH APPLES
AND THIS ONION HERE,
I'VE GOT ABOUT A HALF
OF AN ONION HERE.
THIS WAS USED ABOUT A WEEK AGO.
AND THIS IS JUST
TO SHOW YOU AGAIN,
AND I HATE TO KEEP HARPING
ON THIS, BUT WHEN YOU'RE
COST AVERAGING THINGS
AND YOUR RECIPE CALLS
FOR SO MUCH OF AN ONION.
YOU USE IT AND YOU DON'T
JUST THROW IT OUT.
THIS WAS PUT IN A ZIPLOC BAG
IN MY REFRIGERATOR
AND I JUST PULLED IT OUT
AND IT'S STILL MOIST
AND TENDER AND THIS IS WHAT
WE'RE GOING TO USE TO PUT
INTO THE DRESSING, THE STUFFING,
WITH THE APPLES TO GIVE IT
THAT LITTLE ADDED FLAVOR.
WE DON'T EVEN COOK THIS.
WE DON'T COOK THE APPLES,
CAUSE IT'S ACTUALLY GOING
TO BACK OFF WHEN
IT'S IN THE OVEN.
YOU'RE JUST GOING TO CUT IT.
YOU WANT THE UNIFORMITY
AND SO YOU'RE JUST
CUTTING IT STRAIGHT DOWN.
YOU DON'T WANT IT TOO THICK,
YOU DON'T WANT THEM TOO THIN.
AND THEN YOU TAKE IT,
TURN IT ON ITS SIDE
AND YOU'RE JUST GOING
TO SHAVE IT RIGHT DOWN.
AND REMEMBER
THE MOST DANGEROUS TOOL
IN A KITCHEN IS WHAT?
A DULL KNIFE.
NOW ON YOUR APPLES,
IT'S IMPORTANT THAT YOU TAKE
AND YOU TAKE THE SKIN OFF,
CAUSE YOU'RE GOING TO USE
THE CENTER.
I USE WHAT'S CALLED
A PARING KNIFE.
AND IF YOU EVER WHITTLED
AS A KID OR YOU WERE
IN THE BOY SCOUTS
OR THE GIRL SCOUTS,
THAT'S ALL YOU'RE GOING TO DO
IS USE YOUR THUMB AS A GUIDE
AND YOU'RE JUST GOING
TO COME STRAIGHT DOWN.
SEE AND I'LL EVEN USE
THESE RINGS HERE
AS A LITTLE GARNISHMENT.
COME STRAIGHT DOWN.
YOU'VE GOT YOUR CORE CUT OUT.
JUST CHOP IT RIGHT OUT
SO YOU GET A NICE CLEAN CUT.
MOVE THAT TO THE SIDE.
AND AGAIN WHAT YOU'RE GOING
TO DO IS YOU'RE GOING
TO CUT WITH UNIFORMITY.
CUT IT STRAIGHT DOWN,
ACROSS, DOWN.
TURN IT SIDEWAYS.
CAUSE YOU WANT THEM TO BE
THE SAME.
SO I'M GOING TO FINISH THIS UP
AND WE'RE GOING TO PUT IT RIGHT
INTO THE STUFFING AND LET IT SIT
FOR A FEW MINUTES AND THEN
PUT IT RIGHT IN THE ROAST.
WE'LL BE RIGHT BACK.
>> HI, I'M CHRISTIE
FROM IN-HOME PHOTOS.
YOU MIGHT THINK
THAT YOU CAN'T AFFORD
FAMILY PHOTOS,
CHRISTMAS PHOTOS,
OR EVEN SENIOR PHOTOS.
WELL, THINK AGAIN, $75,
THAT'S IT!
$75 FOR GREAT PHOTOS
OF YOUR FAMILY.
WE CAN DO OUTDOOR PHOTOS
OR BRING THE STUDIO TO YOU.
I CAN SET UP
IN MOST AVERAGE LIVING ROOMS
WITH LOTS OF BACKDROPS
TO CHOOSE FROM.
CALL OR VISIT INHOMEPHOTOS.COM
TO SCHEDULE YOUR SESSION TODAY.
>> SO HERE WE ARE
AND I'M JUST REALLY
GETTING EXCITED
CAUSE IT'S ALL COMING ALONG
AND IT'S ALL COMING TOGETHER.
WE HAVE OUR DRESSING
THAT'S READY.
WE'RE READY TO MARRY OUR APPLES
AND OUR ONIONS INTO IT.
THIS IS OUR APPLE CIDER,
WHICH IS COMING OUT
BEAUTIFULLY IF I MUST SAY.
IT'S ACTUALLY REDUCING.
THIS IS ALMOST READY
FOR THE HEAVY WHIPPING CREAM.
IT'S BEEN ABOUT 20 MINUTES,
I'M LOOKING ABOUT 2-3 MINUTES ON
AND THEN WE'LL BE ABLE TO DO
OUR HEAVY WHIPPING CREAM HERE.
SMELLS WONDERFUL.
SO THAT'S ALL WE DO.
REMEMBER WE ALREADY MADE
THE DRESSING.
THIS IS RAW,
WE DON'T COOK THIS.
THIS IS GOING TO COOK ACTUALLY
AS PART OF THE STUFFING
IN THE PORK LOIN.
AND SO WE'RE GOING TO TAKE THIS
AND JUST SLIDE IT ALL RIGHT IN.
IT'S OKAY THAT YOU'VE GOT
LITTLE APPLE PIECES LIKE THAT.
WOODEN SPOON,
I LOVE WOODEN SPOONS.
I'VE EXPLAINED BEFORE THAT SOME
OF THE PLASTIC SPOONS,
EVEN THOUGH THEY'RE
RATED HIGH TEMPERATURE,
SOMETIMES IF YOU FORGET
AND YOU LEAVE IT CLOSE
TO A FLAME, TRUST ME
IT WILL BURN AND IT WILL MELT.
AND IF YOU REMEMBER,
I ADDED A LITTLE MORE LIQUID
INTO THE DRESSING
AND THE REASON WHY
IS BECAUSE WHEN I'M MIXING THIS
AND TRYING TO MARRY IT TOGETHER,
I WANT THE CONSISTENCY SO THAT
IT'S GOING TO BE PLIABLE
WHEN I ACTUALLY FORM IT
AND LAY IT OUT
ONTO THE PORK LOIN.
SO HERE IT IS.
ALL YOU'RE DOING
IS MIXING IT TOGETHER.
AND THAT'S WHAT
IT LOOKS LIKE OKAY.
ALL MIXED TOGETHER, READY TO GO,
WE'RE READY TO ACTUALLY DO
THE ROLLING AND THE STUFFING
OF THE PORK LOIN.
SO HERE WE ARE,
THE LAST INGREDIENT
WE'RE USING IS A BULK SAUSAGE.
YOU CAN USE A BREAKFAST SAUSAGE,
AN ITALIAN SAUSAGE,
WHATEVER YOU PREFER.
BUT THE IMPORTANT PART IS THAT
YOU DON'T OVER COOK IT,
YOU DON'T BROWN IT SO THAT
IT'S ALL THE WAY COOKED.
I'M GOING TO TAKE
APPROXIMATELY 12 OUNCES
OF A BREAKFAST SAUSAGE.
IT'S A BULK SAUSAGE,
AND I'M GOING TO JUST PUT IT
IN THE PAN HERE
AND I'M GOING TO STEAM IT UP.
ADD A LITTLE WATER TO IT,
PUT THE TOP ON.
IT'S ONLY GOING TO TAKE
A COUPLE MINUTES.
MIX THAT WITH THE STUFFING,
THE DRESSING AND THEN THAT'S
WHAT'S GOING TO GET ROLLED
RIGHT INTO THE PORK LOIN.
SO WE'RE JUST BREAKING UP
THE SAUSAGE.
PUTTING IT IN THE PAN AND AGAIN
IT'S IMPORTANT NOT TO BROWN IT
TO REALLY BROWN IT TO COOK IT
ALL THE WAY THROUGH.
AND PUT IN SOME REAL NICE
GOOD CHUNKS IN HERE.
TAKING A LITTLE WATER.
CAUSE REALLY WHAT I'M DOING IS
I WANT TO STEAM IT SO THE WATER
AND THE STEAM WILL RE-HYDRATE
INTO THE SAUSAGE.
WHILE WE'RE HERE,
WE HAVE OUR APPLE CIDER,
THAT HAS BEEN REDUCED BY HALF.
AND NOW WE'RE GOING TO ADD
ONE CUP OF HEAVY CREAM.
IT'S IMPORTANT THAT
YOU USE A HEAVY CREAM
AND NOT LIGHT CREAM OR MILK
BECAUSE FOR THE CONSISTENCY,
AND WHEN YOU ACTUALLY
MAKE THE GRAVY,
THE APPLE CIDER GRAVY
IT'S GOING TO MAKE IT
A GREAT TASTE.
SO THAT'S ALL YOU DO
IS YOU DUMP IT RIGHT IN.
YOU WANT TO MAKE SURE THAT
IT'S STILL COOKING.
MIX IT UP IN.
AND NOW WHAT YOU'RE GOING TO DO
IS YOU'RE JUST GOING
TO LET THIS SIT
AND YOU'RE GOING TO LET
THIS REDUCE BY ABOUT A THIRD.
SO NOW WE HAVE OUR STUFFING
ALL PREPPED.
WE HAVE OUR SAUSAGE
AS YOU CAN SEE.
IT'S NOT COOKED ALL THE WAY,
IT'S NOT BROWN.
WE STEAMED IT AND WE'RE JUST
GOING TO PUT THIS RIGHT IN
WITH OUR STUFFING.
SO YOU'RE JUST MIXING THIS
ALL TOGETHER.
YOU'VE GOT YOUR SAUSAGE IN.
GOT A NICE CONSISTENCY.
SO WE'RE GOING TO TAKE THIS
AND I'M ACTUALLY GOING
TO JUST BALL IT UP IN MY HAND,
AND I'M GOING TO TAKE IT
AND I'M GOING TO PUSH THIS
RIGHT OVER HERE.
GET THIS ALL IN THE MIDDLE.
YOU WANT TO GO ABOUT --
IF YOU'RE TAKING YOUR FINGERS
ABOUT THREE INCHES HIGH,
YOU'RE LOOKING AT ABOUT TWO
AND A HALF INCHES HIGH.
AND YOU'RE LOOKING AT
ABOUT 2/4 OF AN INCH
WITH YOUR PORK OKAY?
YOU'RE GOING TO TAKE THIS
AND YOU'RE JUST GOING
TO ROLL IT OKAY?
YOU'RE GOING TO TAKE IT
RIGHT OVER THE TOP.
AND YOU'RE GOING TO ROLL THIS
ALL THE WAY OVER.
SLIDE THIS DOWN.
AND AGAIN, IT'S OKAY THAT IT
COMES OUT THE SIDES AND THE TOP.
AND IT'S IMPORTANT AGAIN
THAT YOU HAVE ENOUGH TWINE.
IT'S BETTER TO HAVE TOO MUCH
THAN TOO LITTLE
CAUSE IF YOU START
AND YOU DON'T HAVE ENOUGH
YOU'RE GOING TO HAVE IT ALL
FALL APART ON YOU.
BUT YOU TAKE IT, IT'S JUST
LIKE TYING A SHOELACE.
YOU'RE GOING TO COME ACROSS.
YOU'RE GOING TO COME RIGHT UP.
JUST LIKE A SHOELACE.
YOU DO IT TIGHT,
NOT TOO TIGHT THOUGH.
I LIKE ON MY FIRST ONE
TO DO A DOUBLE WRAP.
DOUBLE KNOT.
TO START THE PROCESS
AND THEN YOU'RE JUST GOING
TO COME DOWN YOUR LOIN.
YOU'RE GOING TO REACH
UNDERNEATH, SWAP THE TWINE
WITH YOUR FINGERS UNDER THERE.
COME ACROSS, PULL IT TIGHT.
CROSS THE TOP.
BACK UNDERNEATH.
AND YOU'RE GOING TO DO THIS
STEADILY COMING DOWN YOUR LOIN,
COMING STRAIGHT ACROSS
AND YOU'RE GOING TO TIE IT DOWN.
DO A DOUBLE KNOT ON THE END TOO
SO IT HOLDS TOGETHER.
TAKE YOUR SCISSORS.
CHOP IT RIGHT OFF
AND THEN HERE YOU GO.
SO WE HAVE OUR POTATOES
THAT WE'RE GOING TO DO
JUST A ROASTED POTATO
WITH A LITTLE GARLIC ON IT.
A LITTLE OREGANO,
GARLIC SALT ON IT.
WE'RE GOING TO SEAR
THAT UP IN THE PAN.
WE'RE NOT GOING TO COOK IT
ALL THE WAY, WE'RE JUST GOING
TO SEAR IT, GIVE IT
A LITTLE COLOR
AND THAT'S GOING TO GO
RIGHT IN THE PAN WITH THE ROAST.
AND BECAUSE THEY'RE ROASTED,
I'M GOING TO DO THEM
A LITTLE THICKER
AND A LITTLE BIGGER
THEN I WOULD DO SAY
WITH A MASHED POTATO.
SO I'M DOING BIGGER CHUNKS.
WE'RE GOING TO PUT THESE
RIGHT IN THE PAN,
AND WE'RE READY TO GO.
SO HERE WE ARE, WE HAVE THE PAN
THAT'S ACTUALLY ON RIGHT NOW.
WE HAVE THE MARGARINE,
JUST REGULAR MARGARINE IN THERE
THAT'S NICE AND HOT SO THAT
WE CAN SEAR THE POTATOES.
WE HAVE THE APPLE CIDER SAUCE
THAT WE'RE MAKING
RIGHT ON THIS BURNER
THAT'S STILL BEING REDUCED.
IT'S JUST ABOUT READY
TO BE MADE.
AND SO YOU GET THIS NICE
AND SIZZLING.
THEY'RE ALL SIZZLING THERE
AND WE'RE JUST GOING TO TAKE
THE POTATOES THAT WE CUT
AND WE'RE JUST GOING
TO DUMP THEM RIGHT INTO IT.
JUST GOING TO MOVE THEM AROUND,
LET THEM SEAR UP AND THEN USE
SOME GARLIC SALT.
BE LIBERAL ON IT TOO CAUSE IT
IS GONNA COOK OFF WHEN BAKE IT
AND STUFF SO IT WILL ACTUALLY
MARRY VERY, VERY GOOD.
GOING TO TAKE SOME OREGANO.
SPRINKLE THAT RIGHT DOWN.
AND AS YOU CAN SEE RIGHT THERE,
THEY'RE SEARING UP NICE.
JUST GOING TO TAKE A CONTAINER
AND PUT THEM IN
AND PUT THEM OFF
TO THE SIDE IN RESERVE.
AND WHILE YOUR PAN IS STILL HOT,
I'M GOING TO ADD A LITTLE BIT
OF SALTED BUTTER.
LET THAT GET GOING A LITTLE BIT
AND WE'RE GOING TO TAKE THIS
AND WE'RE GOING TO JUST
PICK IT UP AND STICK IT
RIGHT IN THERE.
HEAR THAT COOKING UP NICE?
WE'RE GOING TO SEAR IT
ON ONE SIDE AND THEN
WE'RE GOING TO FLIP IT OVER
AND SEAR IT ON THE OTHER SIDE,
OKAY AND GET A NICE SEAR ON IT.
SO WHAT I DO IS MAKE SURE
YOU USE A CLOTH
AND YOU'RE GOING TO TAKE THIS
AND YOU'RE JUST GOING
TO SLIDE IT OVER.
AND AS YOU CAN SEE HERE,
IT BROWNED UP REALLY,
REALLY NICE.
THAT'S COMPLETELY DONE
AND NOW YOU'RE GOING TO TAKE
YOUR POTATOES,
THEY'RE NOT ROASTED YET,
BUT WE'VE ALREADY SEARED THEM
AND SPICED THEM
AND YOU'RE JUST GOING
TO SPRINKLE A FEW ON EACH SIDE
AND THIS IS READY TO GO
IN THE OVEN.
YOU'RE GOING TO COOK THIS
FOR APPROXIMATELY 1 HOUR.
IT'S ALL READY TO GO.
PREHEATED MY OVEN TO 350 DEGREES
AND IT'S READY TO GO
IN THE OVEN.
WE BOUGHT THIS
A FEW EPISODES AGO
DOWN AT CHANATRY'S,
AND IT'S A LOCAL CHICKEN BASE
WITH THE ACTUAL CHICKEN FAT
STILL IN IT MADE IN SYRACUSE.
YOU'RE LOOKING AT A TEASPOON,
THAT'S IT.
YOU TAKE A TEASPOON
OF THE CHICKEN BASE
AND PUT THAT RIGHT IN.
AND NOW I HAVE A LITTLE
BROWN SUGAR HERE, OKAY?
TWO TEASPOONS,
IT'S A LITTLE THICK.
AND YOU'RE JUST GOING
TO MIX THIS ALL IN,
BREAK IT ALL UP.
NOW WHILE WE'RE DOING THIS,
IN THIS PAN OVER HERE
I HAVE JUST A LITTLE STICK
OF BUTTER WITH A LITTLE BUTTER,
SALTED BUTTER, THAT WE'RE
GOING TO MAKE A ROUX.
A ROUX IS A THICKENING AGENT
AND YOU ADD FLOUR AND BUTTER.
AND SO YOU'RE GETTING THIS DOWN.
YOU WANT TO GET OUT THE LUMPS,
ANY LUMPS FROM THE BROWN SUGAR
AND LET THAT COOK
FOR JUST A COUPLE MINUTES THERE.
IT WILL START BREAKING DOWN
THAT CHICKEN BASE.
I'VE GOT THIS GOING NOW
AS YOU CAN SEE
AND THE BUTTER'S MELTING.
AND I HAVE FLOUR HERE.
FLOUR YOU'RE ONLY LOOKING AT
CAUSE I CAUSE APPROXIMATELY
TWO OUNCES OF BUTTER.
I'M ONLY GOING TO USE
PROBABLY 6-8 OUNCES
AT THE MOST OF FLOUR HERE
TO THICKEN IT UP.
I'LL DO A LITTLE AT A TIME,
CAUSE YOU DON'T WANT
TO DO TOO MUCH.
YOU DON'T WANT THIS SO THAT
IT'S A PASTE OR A PUTTY.
SO NOW WE'RE READY TO GO
WITH THIS THICKENING.
THIS IS ALL READY TO GO.
I'M GOING TO TAKE A LITTLE
AT A TIME AND JUST MIX IT
RIGHT IN.
YOU SEE THIS ALL BUBBLING NICE?
I'VE GOT THIS GOING.
I'M GOING BACK TO MY WHISK.
LOOK AT THAT.
LOOK AT THE CONSISTENCY
OF THAT, BEAUTIFUL.
IT IS DONE.
WE'RE ALL SET TO GO.
WHAT I'M GOING TO DO IS
I'M JUST GOING TO TAKE THIS
RIGHT OFF OF THE PAN,
AND THEN YOU'RE GOING TO TAKE
AND YOU'RE GOING TO GO RIGHT
INTO THE STRING, THE TWINE.
YOU'RE GOING TO CUT THAT BACK.
IT'LL COME RIGHT OFF.
CUT IT STRAIGHT DOWN.
NOW, IF YOU LOOK,
SEE HOW IT'S ALL STUFFED
IN THE MIDDLE WITH THE APPLES,
THE STUFFING, ONIONS
ALL COOKED AND READY TO GO?
SO TAKE IT, LIFT IT UP,
AND THEN JUST
COME STRAIGHT DOWN.
♪ ♪
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>> HI, SCOTT TRAINER HERE,
ALSO KNOWN AS THE DINER WIZARD
AND HOST OF CNY FLAVOR.
I'M SITTING HERE TODAY
WITH DENISE FLIHAN
OF N.J. FLIHAN RESTAURANT
AND EQUIPMENT SUPPLY,
RIGHT ON BLEECKER STREET,
703 BLEECKER STREET
ON THE CORNERS OF MOHAWK
AND BLEECKER
IN WONDERFUL DOWNTOWN UTICA.
>> WELL, MY NAME
IS DENISE FLIHAN, AND I WORK
AT N.J. FLIHAN COMPANY
OVER ON BLEECKER
AND MOHAWK STREET.
BEEN HERE FOR JUST ABOUT
TWO YEARS WORKING
WITH MY HUSBAND
AND FATHER-IN-LAW.
>> NOW, YOU SAID TWO YEARS.
HOW LONG HAS THE BUSINESS
ACTUALLY BEEN AT THIS LOCATION?
>> N.J. FLIHAN HAS BEEN
IN THIS SPECIFIC LOCATION
SINCE 1920.
>> 1920, THAT'S LIKE
ALMOST 91 YEARS.
>> YEAH, I KNOW.
WE'VE BEEN AROUND
FOR QUITE A WHILE.
THE BUSINESS WAS
ORIGINALLY STARTED
FROM MY FATHER-IN-LAW'S FATHER
BACK 91 YEARS AGO.
>> SO IT WENT
FROM YOUR FATHER-IN-LAW'S FATHER
TO YOUR FATHER-IN-LAW,
AND NOW YOUR HUSBAND,
YOUR FATHER-IN-LAW,
AND YOU ARE ALL RUNNING
THE BUSINESS.
>> YES, YES.
>> WHAT'S SOME
OF THE COMMON DENOMINATORS
THAT YOU SEE WHY PEOPLE
GO OUT OF BUSINESS.
>> I THINK A LOT OF IT HAS
TO DO WITH NOT UTILIZING
THEIR RESOURCES.
I MEAN, YES WE ARE
A RESTAURANT EQUIPMENT
SUPPLY COMPANY,
BUT WE'VE GOT YEARS
AND YEARS OF EXPERIENCE.
SO WE LIKE TO PARTNER
WITH OUR CUSTOMERS TO HELP THEM
UTILIZE THE INFORMATION
THAT WE HAVE AS TO HOW TO SET UP
THEIR KITCHEN, HOW TO FIND
GOOD QUALITY ITEMS
AT VERY REASONABLE PRICES
SO THEY CAN SET UP
AN EFFICIENT KITCHEN,
AND HELP THEM RUN
THEIR RESTAURANT.
>> NOW, PERSONALLY DEALING
WITH YOUR HUSBAND
AND YOUR FATHER-IN-LAW
OVER THESE MANY YEARS,
WHEN I'VE COME IN
AND I HAVEN'T SEEN SOMETHING,
THEY SEEM TO FIND IT FOR ME.
>> THEY DO A REALLY GOOD JOB.
WE WORK REALLY CLOSELY
WITH OUR VENDORS,
SO WHATEVER'S THE NEWEST,
LATEST, GREATEST TECHNOLOGY,
THINGS THAT WE CAN OFFER
TO OUR CUSTOMERS TO MAKE
THEIR BUSINESSES RUN EVEN
MORE EFFICIENTLY
OR OFFER THEM ALTERNATIVE WAYS
TO PREPARE THINGS
OR ALTERNATIVE THINGS
THAT WE'RE SEEING
IN THE DINING ROOM,
THAT TYPE OF THING,
WE'RE VERY PROACTIVE IN GIVING
THAT BACK TO OUR CUSTOMER.
>> I SEE A LOT OF PEOPLE
THAT DRIVE BY.
THEY COME IN WHEN I MENTION
N.J. FLIHAN AND COMPANY.
THEY DON'T UNDERSTAND
THAT THEY CAN COME IN HERE, TOO,
AS A PUBLIC.
THEY DON'T NEED A RESALE LICENSE
OR A USE PERMIT TO ACTUALLY
COME IN FOR SALES,
AND THEY CAN COME IN,
THE PUBLIC, ANYBODY OFF
THE STREET, AND GET
THE SAME DEAL
THAT I CAN GET.
>> YES, AND THAT'S ONE
OF THE EXCITING COMPONENTS
TO N.J. FLIHAN.
WE'VE BEEN IN BUSINESS NOW
SINCE 1920.
WE'VE ALWAYS BEEN OPEN
TO THE PUBLIC.
WE'RE OPEN MONDAY THROUGH
FRIDAY 8:30 TO 5 O'CLOCK.
SATURDAYS WE'RE OPEN
FROM 8:30 TO NOON,
SOMETIMES LATER AS
THE CHRISTMAS SEASON APPROACHES.
>> AND I'M LOOKING OFF
TO YOUR RIGHT,
AND YOU HAVE A GREAT DISPLAY
OF THERMOMETERS
FOR THE KITCHEN OVENS,
THERMOMETERS THAT THEY CAN
TEMP THEIR MEATS AND STUFF WITH.
DO YOU HAVE A WEBSITE?
>> WE DO HAVE A WEBSITE.
IT'S WWW.NJFLIHANCO.COM.
WE ALSO HAVE A FACEBOOK PAGE,
SO LIKE US ON FACEBOOK.
>> ALRIGHT, THAT'S IMPORTANT
TO GET THESE LIKES --
THAT'S VERY TRUE CAUSE THEN
YOU GET YOUR FOLLOWING
AND PEOPLE CAN STAY UPDATED
WEEKLY IF YOU'RE DOING
SOMETHING DIFFERENT.
>> WELL, THAT'S WHAT
WE TRY TO DO.
WE TRY TO OFFER, WHATEVER KIND
OF SPECIALS THAT WE'RE OFFERING,
WE'LL DO THAT VIA FACEBOOK,
AND WE'LL ALSO, AGAIN,
GIVE INFORMATION ABOUT
DIFFERENT THINGS LIKE THINGS
TO CHOOSE FOR THANKSGIVING,
THINGS TO CHOOSE
FOR CHRISTMAS,
DIFFERENT HOLIDAYS.
>> AND DO YOU HAVE COUPONS
OR ANYTHING?
DO YOU DO MONTHLY SPECIALS
THAT YOU PUT ON THERE?
>> BECAUSE WE ARE SELLING
AT WHOLESALE PRICES,
WE DON'T NORMALLY DO
THAT KIND OF THING.
WE ARE, HOWEVER, HAVING
A HOLIDAY OPEN HOUSE
ON DECEMBER 10, AND WE WILL BE
OFFERING SOME SPECIALS
ON THAT DAY.
>> IS THERE ANYTHING THAT YOU'D
LIKE TO TELL THE COMMUNITY,
THE PUBLIC THAT'S ACTUALLY
WATCHING THE SHOW RIGHT NOW
THAT YOU'D JUST LIKE
TO TELL THEM ABOUT
YOUR BUSINESS HERE?
>> WELL, I THINK YOU KIND
OF SAID IT EARLIER ON,
THAT WE ARE OPEN TO THE PUBLIC.
I'D LIKE OUR COMMUNITY
TO UNDERSTAND THAT.
STOP BY AND VISIT US.
TIME AFTER TIME WE HAVE PEOPLE
COMING IN WHO FIND THAT
LITTLE SOMETHING THAT
THEY SAY THEY'VE BEEN
LOOKING EVERYWHERE FOR
AND COULDN'T FIND,
AND WE USUALLY HAVE IT.
SO, STOP ON BY,
IF FOR NOTHING ELSE
JUST TO TAKE A LOOK
AT SOME OF THE THINGS
THAT ARE AVAILABLE HERE.
>> NOW, ONE OF THE THINGS
YOU'VE HEARD ME TALK
ON PREVIOUS EPISODES
IS ABOUT THE IMPORTANCE
OF A SHARP KNIFE.
THAT'S THE MOST DANGEROUS TOOL
IN THE KITCHEN IS A DULL KNIFE.
THEY HAVE A WONDERFUL SELECTION
OF ALL DIFFERENT TYPES
OF KNIVES HERE,
BUT NOT ONLY THAT.
THEY HAVE SHARPENERS
FOR DUMMIES.
THAT'S RIGHT,
BECAUSE I WAS A DUMMY BEFORE,
AND I DIDN'T KNOW HOW TO USE
A SHARPENING STONE
TO ACTUALLY DO MY FRENCH KNIVES
OR MY SLICERS AND STUFF.
AND SO HERE THEY HAVE
THE HANDHELD ONES,
LITERALLY THAT ANYONE CAN DO
THE WAY THEY DO IT.
SO COME IN.
THEY'RE VERY INEXPENSIVE,
EASY MONEY.
YOU'LL PROTECT YOURSELF,
YOU'LL PROTECT YOUR FAMILY
FROM USING A DULL KNIFE.
>> YEAH, THEY'RE GREAT
FOR THE HOME.
>> YOU HAVE AN OPEN HOUSE
COMING UP.
>> YES, DECEMBER 10.
>> AND WHAT'S SO SPECIAL
ABOUT THIS OPEN HOUSE?
>> WELL, WE LOOK AT THIS
AS OUR OPPORTUNITY
TO OPEN UP THE STORE,
AGAIN TO THE COMMUNITY,
KIND OF SHOWCASE WHAT WE HAVE.
THERE ARE SO MANY
EXCITING THINGS HERE
THAT COULD BE CONSIDERED GIFTS
FOR YOUR FAVORITE COOK OR CHEF.
WE DO A LOT OF FUN THINGS
OVER THE COURSE OF THE DAY.
WE'RE GOING TO BE RUNNING
PROMOTIONS THROUGHOUT THE DAY.
IN ADDITION TO THAT, WE DO
LIVE ESPRESSO DEMONSTRATIONS,
TEACH YOU HOW TO USE
YOUR ESPRESSO MACHINE,
HOW TO MAKE
THE PERFECT CAPPUCCINO.
WE'LL HAVE DIFFERENT KINDS
OF FOOD SAMPLINGS AND THINGS
LIKE THAT GOING AROUND.
>> OH, THAT'S GREAT!
>> YEAH, SO IT'S FUN.
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