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FEW FOOD PHENOMENON ARE AS FASCINATING
AS THE PARENT-CHILD MEALTIME DYNAMIC.
IF YOU HAVE A KID OR A PARENT IN THE HOUSE,
YOU'LL NO DOUBT RECOGNIZE THIS DISCOURSE.
EAT YOUR PEAS.
I DON'T LIKE PEAS.
YOU LIKED THEM THE LAST TIME I MADE THEM FOR YOU.
NO, I DIDN'T, I HATE PEAS.
DO YOU KNOW THAT THERE ARE CHILDREN IN ETHIOPIA
WHO ARE STARVING?
THEN SEND THEM MY PEAS.
DO YOU KNOW WHAT IT TAKES
FOR ME TO PUT DINNER ON THIS TABLE EVERY NIGHT?
DO YOU KNOW HOW HARD I HAVE TO CHEW TO SWALLOW IT?
WHY YOU LITTLE...
OKAY, HOLD IT, HOLD IT.
THANK YOU, WONDERFUL DEMONSTRATION.
REALLY VERY REALISTIC, DON'T YOU THINK?
WELL, LET'S GET THOSE PEAS OUT OF THERE.
THOSE THINGS SMELL HORRIBLE.
YOU KNOW, AS THEY GET OLDER AND ADOPT
THE MODERN AMERICAN MOBILE MENTALITY,
THINGS GET EVEN WORSE.
AREN'T YOU GOING TO EAT YOUR BREAKFAST?
NO, I'LL PICK UP A BIG WHOP AT BURGER BOP.
BEFORE YOU KNOW IT,
THEY DISAPPEAR INTO THE WORLD WITHOUT A CLUE
AS TO HOW TO FEED THEMSELVES,
WHICH IS WHY THEY SO OFTEN FALL PREY
TO PREPARED MEAL REPLACEMENT
AND DRIVE-THROUGH, STYROFOAM-ENCASED GARBAGE.
CAN THIS BE AVOIDED?
OF COURSE IT CAN,
BUT ONLY IF YOU'RE WILLING TO COOK AND EAT WITH YOUR KIDS.
(clearing throat)
I BELIEVE THAT WHEN KIDS WORK TO PRODUCE THEIR OWN FOOD,
THEY EAT BETTER.
THEY LEARN SELF-RELIANCE, TEAMWORK, NUTRITION,
AND EVEN HOW TO WORK WITHIN A BUDGET.
TEAR YOUNG'UNS AWAY FROM THAT PESKY OLD PAC-MAN,
AND YOU'LL SOON... WHAT?
WELL, PAC-MAN IS OLDER THAN I AM.
ALL RIGHT, THEN, FROGGER.
IT'LL MAKE THEM BETTER PEOPLE.
YOU'LL GET MORE QUALITY FAMILY TIME,
AND IF YOU'VE TRAINED THEM RIGHT,
BY THE RIPE OLD AGE OF 14 OR 15,
THEY'LL BE COOKING DINNER FOR YOU.
WHERE DO YOU START?
OH, RIGHT... WHY, SOUP.
EVERYBODY LOVES SOUP,
ESPECIALLY WHEN PROPERLY GARNISHED.
SOUP IS DELICIOUS AND NUTRITIOUS,
AND SOUP MAKING IS ONE OF THE BEDROCK SKILLS OF THE KITCHEN WORLD.
ALL YOU NEED IS A FEW DECENT TOOLS,
A LITTLE KNOW-HOW,
A HUMBLE HANDFUL OF INGREDIENTS,
AND A SMIDGEN OF PATIENCE TO TURN YOUR KIDS INTO COOKS
AND JUST ABOUT ANY SOUP INTO...
♪♪
YOU KNOW, FIRE MAY GET TOP BILLING
ON THE LIST OF MAN'S BIG CULINARY BREAKTHROUGHS,
BUT FLAMES DIDN'T REALLY REACH THEIR FULL POTENTIAL
UNTIL THEY TEAMED UP WITH WATER.
THAT'S BECAUSE WATER IS CAPABLE OF CARRYING NOT ONLY HEAT
BUT FLAVOR AND NUTRIENTS.
NOBODY KNOWS EXACTLY WHO CAME UP WITH THE IDEA OF COOKING IN WATER,
BUT WE DO KNOW THAT MAN WAS TAKING SOUP ORDERS
BEFORE HE ACTUALLY HAD A POT TO MAKE IT IN.
FOR INSTANCE, IN NEOLITHIC SCOTLAND,
THEY USED TO STRETCH ANIMAL SKINS OVER CAMPFIRES.
LIKE A BIG KIND OF ANIMAL BOWL,
THEY WOULD FILL THAT WITH WATER AND DO THEIR COOKING.
SURPRISINGLY, THE SKINS WOULD NOT CATCH ON FIRE
BECAUSE THE WATER INSIDE KEPT THEM COOL ENOUGH
TO AVOID COMBUSTION.
NOW IN OTHER PARTS OF THE WORLD,
THEY MAY SKIP THE FIRE AND MOVE IT AWAY
AND FILL SKINS OR ADOBE-LINED HOLES WITH WATER
AND THEN JUST MOVE HOT ROCKS FROM THE FIRE TO THE WATER.
AS LONG AS YOU HAD HOT ROCKS, YOU WOULD HAVE BOILING WATER.
LUCKILY, TODAY WE HAVE POTS AND PANS.
OF COURSE, FINDING THE RIGHT ONE OF THOSE
CAN BE A CHALLENGE, TOO.
ARE YOU SURE YOU KNOW HOW TO WORK THAT THING?
(Elton) YEAH, SURE, I'VE DONE IT PLENTY.
OKAY, I REALLY WANT YOU TO DOCUMENT THIS WHOLE PROCESS.
ONE DAY, BELIEVE IT OR NOT,
YOU'RE GOING TO FIND THAT THIS IS INVALUABLE INFORMATION,
AND YOU'RE GONNA THANK ME.
OKAY, HERE WE GO.
A MODERN KITCHENWARE STORE IS A VERITABLE JUNGLE OF CHOICES.
OH, HELLO THERE, HOW ARE YOU DOING?
YOU KNOW, IF YOU WANT TO CATCH ONE OF THOSE ONE DAY,
YOU'LL PAY ATTENTION BECAUSE YOU GOTTA BE ABLE TO COOK UP SOME BAIT.
NOW AS I WAS SAYING,
WHEN YOU COME IN HERE YOU BETTER BE FOCUSED,
OR YOU'RE GOING TO LOSE YOUR WAY.
WHENEVER I COME, I ALWAYS WRITE A LIST
NOT ONLY OF THE ITEMS I'M SHOPPING FOR
BUT OF THE INDIVIDUAL ATTRIBUTES THAT I'M LOOKING FOR.
OKAY, YOU WITH ME?
JUST WAIT A SECOND.
OKAY, FIRST UP, WHEN YOU'RE LOOKING FOR A SOUP POT,
SIZE IS IMPORTANT, OKAY?
NOW THEY COME IN A WIDE RANGE OF SIZES,
FROM LITTLE-BITTY SIX-QUART GUYS
UP TO 50 QUARTS,
BUT I REALLY LIKE A TEN-QUART SOUP POT.
OOH, HELLO, COME TO PAPA.
HEY, HORMONE BOY.
YOU WANT TO STAY WITH ME HERE.
NOW LET'S TALK ABOUT SHAPE, SOUP POT SHAPE, OKAY?
I LIKE A NARROW POT, OKAY.
NARROW ENHANCES CONVECTION FLOW THROUGH THE POT,
IT KEEPS THE FOOD, MORE OF THE FOOD, SUBMERGED,
AND IT LIMITS EVAPORATION, OKAY?
A NARROW POT IS ALSO NICE BECAUSE, EVEN A POT THIS SIZE,
YOU COULD COOK A VERY SMALL AMOUNT OF LIQUID,
SAY TWO QUARTS, BECAUSE IT DOESN'T SPREAD OUT TOO MUCH ON THE BOTTOM.
UH, I'VE GOT A PROBLEM HERE.
YOU GOTTA...
NOW NEXT UP, MATERIALS, VERY IMPORTANT.
I LIKE TO SEE A STAINLESS STEEL VESSEL, OKAY?
IT'S NOT TOO HEAVY,
BUT I WANT A NICE HEAVY SLAB, OR SANDWICH, OF METAL
ON THE BOTTOM TO HELP THE HEAT RADIATE OUT
ACROSS THE BOTTOM OF THE POT.
OKAY, THIS METAL WOULD BE TOO THIN.
THIS METAL IS NICE AND THICK.
JUST LET ME FINISH, I'M ALMOST DONE HERE.
NEXT UP, LET'S TALK ABOUT HANDLES.
HANDLES ARE A VERY IMPORTANT ATTRIBUTE.
THEY NEED TO BE BIG NOT ONLY ON THE POT ITSELF
BUT ON THE LID.
THAT WAY, YOU CAN PICK 'EM UP WITH...
THE BATTERY IS...
(angrily) I'M ALMOST DONE, DON'T INTERRUPT.
YOU WANT THE LID TO BE VERY WELL SEATING, OKAY,
VERY, VERY STURDY AND...
♪♪
(Alton) OKAY, I'M GONNA HANDLE THE CAMERA THIS TIME,
JUST IN CASE YOU GET DISTRACTED AGAIN.
WHATEVER.
NOW WHEN IT COMES TO VEGETABLE SOUP,
I LIKE TO USE WHATEVER IS FRESH AND TASTY-LOOKING.
YOU MEAN, PRETTY IS GOOD?
WELL, PRETTY IS ONLY PART OF IT, BUT YEAH.
PRETTY IS NATURE'S WAY OF SAYING,
"HEY, ANIMALS, EAT ME UP."
NOTHING, GO ON.
OKAY, BY AND LARGE, ALL PRODUCE SHOULD BE HEAVIER
THAN IT LOOKS LIKE IT OUGHT TO BE.
FEEL THAT EAR OF CORN.
OH, AND BY THE WAY, THAT TASSEL AT THE END
SHOULD ALWAYS BE MOIST AND KIND OF STICKY.
NOW THINGS LIKE CELERY AND CARROTS AND BEANS
SHOULD ALWAYS BE BRIGHT IN COLOR,
AND THEY SHOULD BE RATHER TURGID.
IT MEANS THAT THEY'RE SNAPPY.
FLOPPINESS IS A SIGN OF BEING OLD.
EVEN COLOR IS A GOOD SIGN, TOO.
OH, WE'RE GOING TO NEED TWO POUNDS OF THOSE.
CHECK OUT THESE TOMATOES.
AH, YOU SEE THIS DEEP COLOR
THAT GOES ALL THE WAY UP TO THE TOP?
THIS IS A GOOD SIGN, AND GIVE IT A FEEL.
LIKE ALL RIPE FRUIT, THAT TOMATO HAS GOT A LITTLE BIT OF GIVE.
I THOUGHT THAT TOMATOES WERE VEGETABLES.
WELL, THE SUPREME COURT THINKS SO, TOO,
BUT THE TRUTH IS, BOTANICALLY THEY ARE 100 PERCENT FRUIT.
OH, NOW CHECK OUT THESE LEEKS.
THERE'S A GOOD LESSON HERE.
WHENEVER YOU SEE SOMETHING THAT'S GOT A GREEN TOP,
THOSE TOPS SHOULD BE CRISP AND GREEN AND CLEAN,
AND CHECK OUT THE ROOTS.
IF THERE ARE ANY ROOTS,
THEY SHOULDN'T BE ALL SHRIVELED UP.
THAT'S A SIGN THEY'VE BEEN OUT OF THE GROUND TOO LONG.
NOW WHILE WE'RE VISITING MEMBERS OF THE LILY FAMILY,
LET'S TALK ABOUT... AH, GARLIC.
YOU KNOW, PEOPLE TEND TO THINK THAT GARLIC LASTS FOREVER,
BUT IT DOESN'T.
YOU ALWAYS WANT TO LOOK FOR FIRM HEADS
WITH DRY, UNMOLDED PAPER,
AND YOU NEVER WANT TO SEE GREEN SPROUTS.
THAT'S A SURE SIGN THAT THE GARLIC IS OLD AND BITTER.
WHAT?!
COME HERE, YOU LITTLE PUNK.
I'M GONNA...
♪♪
THERE, AS YOU CAN SEE, THE DISH RACK MAKES
A PERFECT PLACE TO DRAIN OUR VEGETABLES.
NOW ALL WE NEED IS OUR POT.
SAY, ELTON,
WOULD YOU MIND RUNNING TO THE CAR AND GETTING THE POT?
OKAY.
COOL, THANKS.
OH, HEY, WHILE YOU'RE OUT THERE,
HA, THAT'S A GOOD ONE.
YEAH, THAT'S A GOOD ONE, SO I THOUGHT.
YOU KNOW, IF KIDS AND PARENTS
ARE GOING TO CO-EXIST IN THE SAME KITCHEN AND WORK
WITHOUT KILLING EACH OTHER, FIGURATIVELY OR LITERALLY,
WE SHOULD PROBABLY DO SOME KIND OF PREPARING FOR THE EVENT.
I WONDER WHAT THAT WOULD ENTAIL.
WELL, HELLO THERE.
I'M GOOD.
LOOK WHO IT IS, FOLKS, IT'S BARBARA BEERY.
SHE'S AN EXPERT ON COOKING WITH KIDS, HOW FORTUITOUS.
I'M GETTING READY TO DO
THIS WHOLE COOKING WITH THE KID THING HERE.
WHAT CAN I DO TO BE READY FOR THIS?
WELL, IT REALLY COMES DOWN TO JUST THREE THINGS...
FIRST OF ALL, IF A CHILD CAN WALK UP TO THE COUNTERTOP
AND EASILY REST HIS ELBOWS,
THAT'S THE PERFECT WORK AREA.
IF NOT, THEN THEY CAN GO TO THE KITCHEN TABLE.
SECONDLY, TOOLS.
IT'S VERY IMPORTANT FOR A KID TO HAVE
THEIR OWN SET OF COOKING TOOLS
SO THEY CAN EASILY HANDLE THINGS.
DO THIS MEAN I HAVE TO GO OUT AND BUY
ABSOLUTELY NOT.
YOU CAN USE A LOT OF WHAT YOU HAVE.
MATCH THE HAND TO THE SIZE OF THE TOOL,
AND YES, YOU MAY NEED TO GET A PARING KNIFE
INSTEAD OF A LARGE KNIFE FOR A SMALLER CHILD.
BUT THAT'S PERFECT.
OKAY, GOOD.
LASTLY AND MORE IMPORTANT,
MAKE TIME AND TAKE TIME WITH YOUR KIDS.
WE DON'T WANT TO PASS THE STRESS
OF THE 5:45 HURRYING HOME FROM WORK,
TRYING TO GET DINNER ON THE TABLE
WHEN YOU'RE TRYING TO TEACH KIDS TO COOK.
MAKE THE TIME, TAKE THE TIME.
IT WILL BE ENJOYABLE FOR YOU AND FOR THEM,
AND REMEMBER, IT'S NOT ABOUT THE DESTINATION.
IT'S ABOUT THE TRIP.
OKAY, SO SPACE, TOOLS, TIME.
GOT IT.
BYE.
THANKS FOR DROPPING BY... WHAT WAS SHE DOING HERE?
♪♪
RULE NUMBER ONE, THE CUTTING BOARD.
IT IS LARGE, IT IS KEPT VERY, VERY CLEAN,
AND IT IS KEPT STABLE BY THE USE
OF SOME NO-SKID SHELF LINER.
WHAT IF I DON'T HAPPEN TO HAVE THIS ON HAND?
IF YOU DON'T HAVE SAID PRODUCT ON HAND,
YOU CAN USE A COUPLE OF PIECES OF WET PAPER TOWEL.
THAT WORKS JUST AS WELL.
RULE TWO, NO OPEN-TOE SHOES.
YOUR SANDALS...
YOU'VE CHANGED YOUR SANDALS TO TENNIS SHOES.
GOOD BOY, GOOD INSTINCTS.
RULE NUMBER THREE, THIS IS YOUR KNIFE.
THIS IS YOUR BOARD.
THEY ALWAYS STAY TOGETHER.
IF YOUR KNIFE IS NOT ACTIVELY CUTTING,
IT IS ON THE BOARD, NOT WAVING AROUND IN THE AIR.
LET'S REVIEW.
ON THE BOARD.
PUT IT ON THE BOARD.
PUT IT ON THE BOARD AND THEN WASH YOUR HANDS.
I THINK HE'S GOT IT.
ELTON, MY BOY, IT IS HIGH TIME
YOU LEARN HOW TO DISASSEMBLE SOME VEGETABLES, ARE YOU READY?
WE'RE READY.
AS YOU APPROACH THE BOARD, WE WILL TAKE WHICHEVER HAND
WE WOULD ORDINARILY WRITE WITH...
MINE IS THE RIGHT, YOURS IS THE RIGHT...
AND WE PICK UP THE KNIFE.
NOW THE KNIFE SHOULD BE HELD FIRMLY, BUT NOT TOO TIGHT.
OKAY, IT'S NOT A BASEBALL BAT.
NOW THINK OF IT AS A GOLF CLUB, THAT'S GOOD.
HOLD IT SO THAT IT'S AT A 45-DEGREE ANGLE ON THE BOARD.
THE POINT SHOULD BE HEADING TOWARDS THAT CORNER OF THE BOARD.
THE HANDLE SHOULD BE HEADING TOWARDS THE BACK RIGHT CORNER.
YOUR ARM AND THE BLADE SHOULD FORM
A NICE STRAIGHT LINE.
VERY, VERY GOOD... NICE AND LOOSE, NICE AND LOOSE.
NOW THE OTHER HAND IS GOING TO FEED THE FOOD INTO THE BLADE.
WE WILL SET THAT THERE.
YOU TAKE A LEEK, I WILL TAKE A CARROT.
NOTICE THAT OUR VEGETABLES ARE PREPPED FOR SUCCESS.
FOR INSTANCE,
LARGE PIECES OF CARROT HAVE BEEN SPLIT DOWN THE MIDDLE
SO THAT THEY WILL HAVE A STABLE SURFACE TO SIT ON.
SMALL PIECES OF CARROT
HAVE BEEN FLATTENED A LITTLE BIT ON ONE SIDE
VIA VEGETABLE PEELER.
OUR LEEKS, OF COURSE, WERE SPLIT IN HALF FOR WASHING,
SO THEY WILL BE NICE AND STABLE ALREADY,
AND POTATOES, ONCE PEELED,
ARE ALSO FLATTENED A LITTLE BIT ON ONE EDGE.
THESE THINGS WILL GET AWAY FROM YOU
IF YOU'RE NOT PAYING CLOSE ATTENTION.
SO YOU HAVE YOUR LEEK, I HAVE MY CARROT,
WE WILL BEGIN.
NOW THE ACTION OF THE HAND...
ONE JUST MOVES THE KNIFE, AND THEN WE SLICE THROUGH,
USING THE THUMB TO KIND OF FEED THE FOOD INTO THE BLADE.
THERE YOU GO, THERE YOU GO.
THINK OF THE CUTTING BOARD AS A FACTORY, PERHAPS,
WHERE FOOD GOES... OW!
(laughing)
JUST KIDDING...
WHERE THE FOOD GOES IN THIS SIDE
AND COMES OUT THE OTHER SIDE DONE.
REMEMBER, ALWAYS SLICE THROUGH THE FOOD.
DON'T CHOP DOWN TOWARDS THE BOARD.
HELLO, HOW ARE MY BOYS...
(gasping)
OH, BOTHER.
STOP, SWEETIE.
PUT THAT HORRIBLE THING DOWN AND JUST BACK AWAY.
BACK AWAY FROM THE KNIFE.
HOW DARE YOU ENDANGER A CHILD.
I DON'T CARE, YOU'RE STILL MY BABY.
HE IS 13.
YOU KNOW, HE'S GOTTA LEARN THIS STUFF SOMETIME, MARSHA.
WELL, FINE, IF HE'S GOTTA LEARN, THEN I WILL TEACH HIM.
FINE, GO AHEAD, TEACH AWAY.
THANK YOU VERY MUCH.
YOU KNOW, I USED TO BE A CATERESS.
OKAY, SWEETIE,
AND SO WE ARE GOING TO CHOP,
AND WE'RE CHOPPING AND CHOPPING AND... OH!
♪♪
OUCH, IT'S TOO TIGHT!
OH, STOP YOUR WHINING.
LIVE BY THE SWORD, DIE BY THE SWORD.
AFTER WE CLEANED UP THE MESS AND REVIVED MY SISTER HERE,
ELTON AND I FABRICATED THE REST OF THE VEGGIES,
SO WE'RE READY TO COMMENCE SOUPAGE.
AT THIS POINT ELTON HAS PARKED OUR NEW POT OVER MEDIUM-LOW HEAT,
AND HE'S ADDING
ABOUT FOUR TABLESPOONS OF OLIVE OIL.
HE'S GONNA SLOSH THAT AROUND,
AND AS SOON AS IT STARTS TO RIPPLE,
HE WILL ADD THE LEEKS,
AND HE WILL ADD THE GARLIC,
AS WELL AS A LITTLE-BITTY PINCH OF SALT
TO HELP PULL OUT SOME MOISTURE.
NOW THAT THE AROMATICS ARE SOFT,
WE GO WITH THE FIRST WAVE OF VEGGIES.
NOW THESE ARE THE HARDER VEGETABLES
THAT NEED A LITTLE ADDITIONAL TIME TO COOK --
TWO CUPS OF CARROTS, CHOPPED OF COURSE,
TWO CUPS OF POTATOES, PEELED AND DICED,
AND THEN TWO CUPS OF GREEN BEANS, FRESH BEANS.
YOU CAN JUST BREAK THESE INTO PIECES
AND USE YOUR FINGERS.
YOU DON'T HAVE TO USE A KNIFE.
NOW SINCE ALL THESE FOODS CONTAIN A LITTLE BIT OF SUGAR,
THEY WILL BENEFIT FROM SOME ADDED HEAT.
SO WE'RE GOING TO RAISE THAT HEAT TO MEDIUM,
UP TO MEDIUM,
AND COOK THEM FOR FOUR TO FIVE MINUTES,
STIRRING OCCASIONALLY.
NOW TIME TO ADD A LITTLE LIQUID
IN THE FORM OF TWO QUARTS
OF EITHER CHICKEN OR VEGETABLE BROTH.
NOW I LIKE HOMEMADE,
BUT THERE WOULD BE CERTAINLY NO SHAME IN USING STORE-BOUGHT.
THE SOUP WILL STILL BE FANTASTIC.
KEEP STIRRING, BOY.
NOW WE'RE GOING TO TURN THE HEAT UP TO HIGH
AND BRING THIS JUST TO A SIMMER.
YEP.
WELL, NOW THAT WE HAVE OBTAINED A SIMMER,
IT'S TIME FOR THE SECOND WAVE OF VEGETATION.
THESE ARE THE FOODS THAT DON'T NEED VERY LONG TO COOK,
AND WE'RE GOING TO START WITH FOUR CUPS OF TOMATOES.
SHOW 'EM THE TOMATOES, ELTON.
NOW YOU NOTICE THAT WE HAVE MOVED THESE INTO ANOTHER CONTAINER.
WHY?
TO MAKE A POINT ABOUT SAFETY.
SEE, JUST DUMPING VEGETATION IN ON TOP OF EXTREMELY HOT LIQUID
COULD CAUSE A SAFETY PROBLEM.
SO WE HAVE MOVED OUR FOUR CUPS
OF SEEDED AND CHOPPED TOMATOES TO THIS LARGE STRAINER
SO THAT ELTON CAN LOWER THEM GENTLY INTO THE LIQUID.
LOWER GENTLY, LOWER GENTLY.
HE GETS 'EM DOWN TO THE LIQUID AND LETS THEM GO.
NOW YOU'VE GOT A FREE PLATFORM
FOR DUMPING IN OTHER GOODIES,
LIKE TWO EARS WORTH OF CORN KERNELS.
JUST DUMP THOSE RIGHT ON TOP OF THERE
AND THEN LOWER THOSE GENTLY IN.
NOW THAT IS ALL OF THE HARD AND FAST VEGETATION
THAT WILL BE GOING INTO THIS SOUP,
BUT THERE IS STILL TIME TO ADD SOME SEASONING.
IT WOULD BE A GOOD TIME FOR PEPPER.
GO GET THAT PEPPER GUN WE MADE YOU IN SHOP CLASS.
GO AHEAD, GO AHEAD... YOU'RE GONNA LOVE THIS.
GOT IT, COOL.
GIVE US A FEW QUICK SQUIRTS, ELTON.
EXCELLENT, EXCELLENT.
THAT'S ENOUGH, THAT'S ENOUGH.
NOW LOWER THE HEAT, CLAMP ON THE LID,
AND SIMMER FOR ANOTHER 25 TO 30 MINUTES.
NOW LET'S SEE HOW OUR VEGETABLES ARE.
THERE WE GO, YOU HOLD THAT.
NOW THIS IS WHAT I CALL DONE.
IN FACT, IT'S CALLED FORK-TENDER.
IT MEANS THAT THE FOOD WILL YIELD TO A FORK,
BUT IT DOESN'T FALL APART.
NOW THERE'S REALLY NOTHING LEFT TO DO
BUT LAST-MOMENT SEASONING.
NOW WE'RE GONNA BRIGHTEN UP THE FLAVOR
WITH 1/4 CUP OF CHOPPED PARSLEY...
JUST DUMP THAT IN AND GIVE IT A STIR...
AND THEN WE'RE GONNA BRING UP THE ACIDITY LEVEL
WITH ABOUT A TEASPOON OR TWO OF FRESH SQUEEZED LEMON JUICE.
JUST SQUEEZE THAT ON ON THERE.
JUST MAKE SURE YOU DON'T LET ANY SEEDS GET IN THERE.
THOSE AREN'T GOOD EATS.
NOW THERE'S NOTHING LEFT TO DO BUT SERVE AND EAT.
DON'T POINT THAT THING, SON.
IT MIGHT GO OFF.
NO, WE'VE HAD ENOUGH PEPPER FOR TODAY.
♪♪
MMM, THAT IS GOOD SOUP!
AND IT'S SO COLORFUL, TOO.
MMM, AND DARN GOOD FOR YOU.
LET'S NOT FORGET THAT.
I DON'T DOUBT THAT THIS IS AS GOOD
AS VEGETABLE SOUP GETS, BUT...
BUT, BUT?
BUT WHAT?
BUT YOU SEE, STRANGE THOUGH IT MAY SEEM,
SOME KIDS JUST DON'T...
DON'T GET VEGETABLE SOUP, I UNDERSTAND.
I UNDERSTAND COMPLETELY, BUT DON'T WORRY.
I HAVE ANOTHER SOUP UP MY SLEEVE
THAT IS NOT ONLY EASILY MADE BY KIDS
BUT IS ADORED BY KIDS UNIVERSALLY.
GREAT, ARE YOU GONNA MAKE IT?
NOPE, YOU ARE.
IN FACT, I'VE TAKEN THE LIBERTIES OF MANUFACTURING
A LAMINATED RECIPE CARD FOR YOU
AND PUT IT ON A RETRACTABLE JANITOR'S KEY CHAIN.
SWEET!
(sarcastically) GREAT.
NOW MY SON IS HEIR APPARENT TO THE GEEK KING.
♪♪
WELL, HERE WE ARE IN KITCHEN STADIUM
FOR THE CULINARY SOLO DEBUT OF MY NEPHEW ELTON.
GOOD LUCK, SWEETIE.
HE'S STARTING OFF
BY CUTTING A CUCUMBER IN HALF
AND SPOONING OUT THE SEEDS,
A NICE LITTLE MANEUVER THERE.
NOW NOTICE THAT HE'S CUTTING IT INTO LONG STRIPS
AND CHOPPING THOSE STRIPS INTO CHUNKS.
I CAN'T LOOK AT THAT!
WHERE DID HE LEARN TO HOLD HIS FINGERS LIKE THAT?
I'VE NEVER SEEN THAT.
YOU'VE NEVER SEEN IT BECAUSE HE'S DOING IT CORRECTLY.
HE WOULDN'T HAVE SEEN THAT IN YOUR HOUSE, WOULD HE?
OKAY, NOW HE'S MOVING ON TO A GRANNY SMITH APPLE,
WHICH HE IS PEELING...
CUTTING IN HALF...
AND CORING OUT WITH THE MELON BALLER.
THAT'S VERY SHARP, SWEETIE.
NO, THE MELON BALLER IS NOT ACTUALLY SHARP.
NOW HE'S GOING ON TO TOMATILLOS.
OH, AND NOTICE THAT HE'S USING
THE MONTEREY MANEUVER.
OH, WELL, CHARMING.
I'LL REMEMBER THAT FOR THE POLICE REPORT.
♪♪
OKAY, NOW HE'S GOT THREE OF THOSE DONE,
AND NOTICE THAT HE'S SPLITTING HIS MISE EN PLACE ,
PUTTING HALF OUT ONTO A FLEXIBLE CUTTING MAT
AND HALF INTO THE BOWL.
OKAY, NOW HE'S TAKING THE STUFF FROM THE MAT,
AND HE'S MOVING IT OVER TO THE FOOD PROCESSOR.
SINCE THE SOUP IS BETTER WHEN IT'S CHUNKY,
HE'S ONLY GOING TO PROCESS HALF OF THE FOODS
HE'S SLICED AND DICED.
FOOD PROCESSOR?
NO, NO, NO, HE WON'T.
THEY MAKE THOSE THINGS SO SAFE
THAT EVEN YOU COULD USE IT.
OKAY, HE'S ADDING TO THE REST OF THAT.
HE'S GOT A POUND OF SEEDLESS GRAPES,
A CUP OF ROASTED WALNUTS,
AND A CUP OF PLAIN YOGURT...
A CUP OF WHITE GRAPE JUICE,
WHICH I THINK HE'S LACED WITH A TEASPOON OF RICE WINE VINEGAR,
VERY CLEVER,
FIVE... NO, NO, SIX MINT LEAVES.
HE'S JUST GONNA BUZZ THAT UP
WITH NINE OR TEN PUSHES OF THAT PULSE BUTTON.
YEAH, WELL, HE BETTER HAVE A PULSE AT THE END OF THIS,
YEAH, YEAH, WHATEVER.
OKAY, NOW HE'S GOING BACK OVER
AND MIXING THAT IN TO THE REST OF THE CHUNKS.
SO HE'S GOT A WHOLE RANGE OF TEXTURE GOING ON THERE.
WRAPPING WITH PLASTIC WRAP...
GOOD, HE DIDN'T FORGET THAT...
AND INTO THE REFRIGERATOR FOR A TWO TO THREE-HOUR CHILL.
A MAGNIFICENT OUTING HERE IN KITCHEN STADIUM.
GOOD JOB, SWEETIE.
♪♪
WOW, I'VE NEVER HAD COLD SOUP BEFORE.
OH, YOU HAVE SO.
I MAKE TOMATO GAZPACHO EVERY SUMMER.
THAT WAS SOUP?
I THOUGHT THAT WAS SALSA.
KIDS, WHAT ARE YOU GOING TO DO WITH THEM?
WELL, YOU CAN'T KILL 'EM,
SO YOU MIGHT AS WELL COOK WITH THEM.
BESIDES, IF YOU DON'T TEACH THEM, WHO WILL?
WELL, NOW THAT'S A CURIOUS THOUGHT.
I IMAGINE THERE ARE SOME QUALITY CULINARY PROGRAMS,
BUT BY AND LARGE,
I THINK COOKING SHOULD START IN THE HOME.
BESIDES, COOKING WITH YOUR KIDS IS
GOOD, CLEAN, WHOLESOME FUN,
AND GOSH DARN IT,
WHO AMONG US COULDN'T USE SOME MORE OF THAT?
SEE YOU NEXT TIME ON "GOOD EATS."
Captioned by Scripps Networks, Inc.