New England Boiled Dinner & Bread Pudding - CNY Flavor 12/27/2011

>> HEY SCOTT TRANTER HERE
HOST OF CNY FLAVOR
AND I'D LIKE TO WELCOME YOU
TO THIS WEEK'S EPISODE.
WE'RE GOING TO DO
A TRADITIONAL NEW ENGLAND
BOILED DINNER.
IT'S REALLY EASY,
IT'S REALLY ECONOMICAL.
SO WHAT WE'RE STARTING WITH HERE
IS A WHOLE SMOKED HAM
THAT HAS THE BONE IN.
IT'S IMPORTANT THAT YOU GET
THE BUTT -- THE BONE IN.
WE'RE GOING TO PUT THIS RIGHT IN
AND GET THIS GOING.
WE'RE GOING TO PREPARE
THE VEGETABLES AND PUT IT IN,
IN STAGES.
WITH YOUR CARROTS FIRST,
YOUR POTATOES THEN
YOUR RED POTATOES
AND YOUR CABBAGE LAST.
LET IT COOK FOR 2-2.5 HOURS.
ONE OF THE THINGS THAT
IF YOU'RE LOOKING AT THIS
YOU'RE LOOKING AT ABOUT
MAYBE $22 WORTH OF PRODUCT.
THIS WILL FEED A FAMILY OF 8.
♪ ♪
>> SO HERE WE ARE
WE'VE GOT OUR WATER GOING.
WE'VE GOT IT TO ABOUT
TO THIS AMOUNT HERE.
IT'S JUST STARTING TO GET NICE
AND HOT SO WE'RE GOING TO PUT
OUR HAM RIGHT IN IT.
ONE OF THE THINGS
THAT WE DO HERE
IS WE'RE GOING TO TAKE THIS
AND LAY IT DOWN SO THAT
THE BONE PART IS DOWN
ON THE BOTTOM.
OKAY.
THERE YOU ARE.
THIS IS STARTING TO COOK.
WE'RE GOING TO PREPARE
OUR VEGGIES IN AND THEY'RE
GOING TO GO RIGHT IN.
WE'RE GOING TO COVER IT UP
AND VENT IT JUST A LITTLE BIT
SO THAT THE STEAM CAN ESCAPE.
SO WE HAVE OUR HAM
IN THE WATER STARTING TO BOIL.
NOW A LOT OF PEOPLE
DON'T REALIZE THAT WHEN
YOU BUY THE SMOKED HAM LIKE THAT
WHETHER IT'S A SHOULDER,
IT'S A BUTT,
IT'S THE WHOLE HAM,
IT'S ALREADY COOKED.
IT'S ALREADY BEEN SMOKED
AND STUFF SO BASICALLY
YOU'RE JUST HEATING IT UP,
GETTING THE FLAVORS
TO RELEASE INTO THE WATER.
WE HAVE ALL YOUR STOCK WHEN
YOU PULL THESE INGREDIENTS OUT
TO MAKE A NICE HAM
AND BEAN SOUP.
YOU CAN MAKE ANY TYPE OF SOUP
YOU WANT OFF THE STOCK
BECAUSE YOUR VEGETABLES
WILL ALL BE IN THERE TOO.
NICE CABBAGE SOUP TOO
IS VERY GOOD.
YOU CAN DO LIKE AN IRISH SOUP.
LOT OF DIFFERENT VARIATIONS
YOU CAN USE.
RIGHT NOW WE'RE JUST GOING
TO CUT THE CABBAGE.
CUT THIS HARD PIECE AT THE END
THAT THEY CUT IT OFF THERE,
YOU'RE JUST GOING TO TAKE IT
AND SLICE IT RIGHT DOWN.
OKAY.
JUST GRAB THAT
AND YOU'RE GOING TO QUARTER IT.
WHAT I'M GOING TO DO IS JUST
PUSH IT DOWN WITH MY HAND
HERE ALL THE WAY DOWN,
ALWAYS REMEMBERING THE SAFETY.
AND NOW YOU'RE JUST GOING
TO HALF IT, JUST LIKE THAT
WE'RE ALL READY TO GO.
NOW YOUR CARROTS
WE'VE ALREADY PEELED.
YOU'RE GOING TO PUT THESE
IN WHOLE, YOU'RE NOT GOING
TO DICE THESE REALLY,
REALLY SMALL.
YOU'RE JUST GOING TO TAKE
THE ENDS OFF.
ANOTHER LITTLE TRICK IS WHEN
YOU'RE USING MULTIPLE ONES
YOU CAN JUST SLIDE YOUR KNIFE
SO IT'S NICE AND EVEN
AND THEN TAKE IT
AND JUST TAKE THE ENDS OFF
JUST LIKE THAT.
CUT THEM IN HALF
JUST LIKE THAT WHOLE.
THEY'RE ALL GOING IN.
OKAY NOW THE POTATOES,
IF YOU NOTICED,
I HAVEN'T PEELED THEM.
ONE OF THE REASONS WHY
I HAVEN'T PEELED THEM
IS BECAUSE THERE'S ALMOST
18% OF THE NUTRIENTS
THAT WE REQUIRE AS HUMAN BEINGS
RIGHT IN THE SKIN ALONE.
THE RED POTATOES ARE VERY,
VERY GOOD, THEY'RE SMALL,
WE'RE GOING TO PUT THOSE
IN THE WATER JUST LIKE THEY ARE.
MAKE SURE YOU WASH THEM
GOOD THOUGH.
GET A VEGETABLE BRUSH,
PUT THEM IN -- YOU HAVE
A COLANDER -- JUST WASH THEM UP
REALLY GOOD.
TAKE ANY DIRT AND DEBRIS OFF
CAUSE A LOT OF PEOPLE GET SICK
FROM THE FIELD.
WHEN YOU BUY IT
IN THE SUPERMARKET,
EVEN THOUGH IT'S PRE-WASHED,
IT'S ALWAYS IMPORTANT
CAUSE THERE'S A LOT OF PEOPLE
THAT HANDLE IT IN BETWEEN
YOU GETTING IT HOME
AND WHERE IT GETS
INTO THE STORE.
CHOP IT RIGHT IN HALF,
THESE ARE NICE CHEF POTATOES,
THERE'S DIFFERENT TYPES
OF POTATOES AT DIFFERENT TYPES
OF YEAR AND THE SUGAR CONTENT
IS DIFFERENT DEPENDING
UPON WHERE THEY COME FROM
AND DIFFERENT CROPS
THAT IT HAS COME FROM
FROM THE PAST YEAR.
ACTUALLY THESE POTATOES HERE
ARE PROBABLY ANYWHERE
FROM 8-12 MONTHS OLD
EVEN THOUGH THEY'RE FRESH
BECAUSE THEY GO
INTO THE STORING HOUSES
BEFORE THEY EVEN
GET DISTRIBUTED TO US.
SO HERE THEY ARE.
HERE'S ALL YOUR INGREDIENTS
RIGHT HERE.
THIS IS WHAT WE'RE GOING
TO PUT INTO THE NEW ENGLAND
BOILED DINNER.
>> 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.
>> OKAY SO HERE IT IS,
IT'S ALL STARTING TO BOIL HERE.
WE'RE GOING TO PUT
OUR INGREDIENT
THAT WE JUST CHOPPED UP.
NOW YOUR THING THAT TAKES
THE LEAST AMOUNT THAT WILL
ACTUALLY STEAM UP REALLY,
REALLY GOOD IS YOUR CABBAGE.
SO IT'S IMPORTANT THAT YOU PUT
YOUR CABBAGE ON TOP.
SO AS YOU CAN SEE I'M ADDING
ALL MY CARROTS AND POTATOES
RIGHT IN, GOT THE CABBAGE LEFT
AND I'M JUST GOING TO PLACE IT
RIGHT ON TOP.
BEAUTIFUL.
THIS IS ALREADY TO GO.
THAT'S THE BASIC INGREDIENTS
FOR THE NEW ENGLAND
BOILED DINNER.
AND THE TRICK OF THIS
IS NOT LETTING IT COOK
FOR 6 HOURS CAUSE EVERYTHING
WILL TURN DOWN TO MUSH.
BUT THAT'S THE BASIC,
ALL YOUR NUTRIENTS
GO INTO THE WATER,
MARRY WITH EACH OTHER,
THAT'S WHY IT'S IMPORTANT
THAT YOU SAVE IT FOR A SOUP
OR STOCK THAT YOU CAN ACTUALLY
INCORPORATE SOMETHING ELSE
TO GIVE YOU A NICE HEALTHY FOOD.
HERE WE GO, WE'RE GOING
TO GET STARTED
ON THE BREAD PUDDING NOW.
REMEMBER COOKING EVERYTHING
IS TIMING.
SO THIS WE DID FIRST,
THIS HAS BEEN GOING
FOR A LITTLE BIT NOW.
YOUR BREAD PUDDING
IS REAL QUICK, REAL EASY
TO GET TOGETHER
AND THEN WE GET THAT BAKED OFF
IN ABOUT AN HOUR AND A HALF
AND EVERYTHING COMES OUT
TOGETHER AND YOU HAVE
NICE HOT BREAD PUDDING.
NOW IT'S REALLY IMPORTANT
THAT YOU HOLD YOUR BREAD ENDS
AND PIECES.
EVEN THE STORE HAS
DIFFERENT STUFFING BREAD
THAT'S A LOT CHEAPER
THAN YOUR REGULAR SLICED BREAD
YOU CAN USE THAT.
BREAD PUDDING HAS BEEN AROUND
FOR THOUSANDS OF YEARS.
IF YOU DO A HISTORY SEARCH
ON BREAD PUDDING,
YOU'LL GO ALL THE WAY BACK
TO PREHISTORIC TIMES.
PEOPLE HAVE BEEN USING BREAD
AND NATURALLY DON'T LIKE
TO WASTE ANYTHING
AND SO YOU CAN USE
ALL YOUR ENDS AND PIECES.
DOESN'T MATTER IF IT'S WHEAT,
SOUR DOUGH.
I DON'T LIKE USING RYE
BECAUSE OF THE SEEDS IN IT.
BUT SOURDOUGH,
FRENCH TOAST BREAD,
WHEAT BREAD, WHITE BREAD,
DIFFERENT TYPES OF BREAD
THAT YOU PARTICULARLY LIKE.
LOAF BREAD, FRENCH LOAF BREAD.
ANYTHING LIKE THAT THAT'S STALE,
THAT'S GETTING PASTE DATE,
THAT HASN'T MOLDED.
IT'S IMPORTANT THAT IT
HASN'T MOLDED.
KEEP IT OFF TO THE SIDE,
PUT IT INTO A SEALED PACKAGE
AND YOU REALLY DON'T NEED
THAT MUCH.
I'VE GOT A NICE BAKING PAN HERE.
IT'S LOOKING LIKE A 16 INCH PAN,
YOU GO ABOUT 2 INCHES UP.
COUPLE CUPS OF HEAVY
WHIPPING CREAM, FOUR EGGS,
YOU'RE GOING TO USE
SOME CINNAMON.
APPROXIMATELY 2 OUNCES
OF VANILLA, IMITATION VANILLA
I'M USING NOT THE REAL VANILLA.
CUP AND HALF OF SUGAR,
CUP AND A HALF OF RAISINS.
AND WE'RE GOING TO MIX
ALL THAT TOGETHER.
BAKE IT OFF FOR ABOUT AN HOUR
AND A HALF AND IT'S IMPORTANT
THAT YOU TAKE YOUR BREAD,
YOU DON'T JUST DUMP
YOUR BREAD IN,
YOU'RE GOING TO TAKE
YOUR BREAD AND YOU'RE ACTUALLY
GOING TO CUBE IT.
JUST LIKE YOU WOULD CROUTONS.
AND I'LL SAY THAT TOO
AS A LITTLE HINT, A LITTLE SIDE,
YOU WANT SOMETHING EXTRA?
ALRIGHT, HERE IT IS.
YOU TAKE YOUR BREAD
AND YOU CAN ACTUALLY CUBE IT UP
AND FRY IT IN AN OLIVE OIL
OR A WESSON OIL
AND MAKE NICE FRESH CROUTONS TOO
OUT OF YOUR EXCESS BREAD.
BUT BASICALLY YOU'RE JUST GOING
TO CUBE THIS UP, TAKE IT,
SPLIT IT IN HALF.
REMEMBER THE KNIFE SAFETY.
YOU'RE LOOKING AT ABOUT
AN INCH IN DIAMETER,
ABOUT THE SAME THICKNESS
AND THAT YOU'RE JUST GOING
TO TAKE, YOU'RE JUST GOING
TO THROW IN -- I WON'T USE
ALL OF THIS BREAD
THAT I HAVE RIGHT HERE.
AS YOU CAN SEE THERE'S
A LOT OF HEELS TO IT,
AND YOU'RE JUST GOING TO CHOP IT
RIGHT DOWN, SPIN IT OFF,
CAUSE WHAT'S GOING TO ABSORB
IN THIS ONCE WE MIX IT
ALL TOGETHER IS THE CREAM,
THE RAISINS, THE SUGAR,
EVERYTHING IS GOING TO MIX
ALL TOGETHER IN IT.
SO WE'RE GOING TO GET
THIS GOING.
CHOP IT RIGHT DOWN.
LET'S MOVE THIS STUFF
OUT OF THE WAY.
YOU DON'T HAVE TO BE EXACT
IN THIS CAUSE THE BREAD
IS ALREADY COOKED
AND IT'S ACTUALLY THE ABSORPTION
OF THE CREAM, THE EGGS IN IT
THAT'S ACTUALLY GOING
TO MAKE IT INTO YOUR PUDDING.
YOU THINK BREAD, HOW CAN
THAT MAKE A PUDDING?
YOU'LL SEE.
♪ ♪
>> HEY WELCOME
TO CRAZY OTTO'S EMPIRE DINER
THAT'S 100 WEST ALBANY STREET
RIGHT HERE IN DOWNTOWN HERKIMER.
YOU MAY REMEMBER ME OR NOTICE ME
AS THE HOST OF CNY FLAVOR.
YOU CAN COME ON THAT WEBSITE
AT CNYFLAVOR.COM AND LEARN
ALL ABOUT THE COOKING SHOW
THAT AIRS ON TUESDAY,
EVERY TUESDAY,
BUT WE'RE TALKING ABOUT
CRAZY OTTO'S EMPIRE DINER
RIGHT NOW.
YOU KNOW A LOT OF TIMES
YOU SEE TV SHOWS,
YOU WONDER IF THE COOK,
THE CHEF IS THERE --
IF HE REALLY ACTUALLY COOKS
OR IF HE ACTUALLY
IS IN A RESTAURANT.
WELL I'M ONE OF THE GUYS
WHO HAVE BEEN THERE DONE THAT
AND IS STILL DOING IT.
RIGHT HERE YOU CAN COME IN
AND YOU CAN SEE ME COOK.
I'M HERE VIRTUALLY EVERY DAY.
HERE AT CRAZY OTTO'S
THEY DON'T CALL US CRAZY
FOR NOTHING.
EVERYTHING HERE IS FRESH
AND HOMEMADE AS YOU CAN SEE.
WE FRESH SLICE OUR TOMATOES --
EVERYTHING IS DONE
FRESH TO ORDER.
DOING ACTUALLY A BLT RIGHT NOW.
THIS IS MICHAEL,
ALSO HAPPENS TO BE MY SON.
HEY ALRIGHT, HEY WELCOME
TO CRAZY OTTO'S COME ON IN,
GIVE US A TRY,
YOU WON'T BE DISAPPOINTED.
♪ ♪
>> SEE THE BEAUTY
OF BREAD PUDDING
IS YOU CAN TOP IT
WITH ANYTHING THAT YOU WANT,
YOU'VE GOT IN YOUR CABINET,
YOUR PANTRY.
WHETHER IT BE CHOCOLATE CHIPS,
YOU WANT TO PUT
A STREUSEL SAUCE ON TOP.
ANYTHING YOU WANT TO TOP
YOU CAN, ANY INGREDIENT
YOU WANT TO PUT IN IT YOU CAN.
I'M JUST USING THE BASICS
RIGHT NOW WITH THE RAISINS
BUT YOU CAN PUT CRANBERRIES,
YOU CAN PUT WALNUTS, APRICOTS.
FRESH FRUIT THAT'S IN SEASON.
YOU CAN DO A LOT
OF DIFFERENT THINGS
WITH THIS BREAD PUDDING,
SO IT DEPENDS ON YOUR TASTE
AND WHAT YOU LIKE.
IT ACTUALLY -- THE BREAD PUDDING
ACTUALLY TRACES BACK
TO ITALIAN ORIGINS,
WHERE THEY WOULD TAKE
THEIR PARISIAN BREADS AND STUFF
AND ACTUALLY MAKE IT
INTO THE PUDDINGS
TO NOT WASTE THE BREAD.
ALRIGHT SO HERE YOU GO.
YOU'RE LOOKING AT --
SEE THIS IS ALL GOING
TO COMPRESS DOWN ONCE I MIX IT
ALL TOGETHER, BUT THIS IS WHAT
WE'RE GOING TO TAKE OUR CREAM
AND PUT OVER IT.
WE'RE GOING TO TAKE THIS,
THAT'S ABOUT ALL
YOU FILL UP WITH.
AND NOW, OOD COOK
ALWAYS CLEANS HIS AREA.
HAVE A NICE CLEAN AREA
TO PREP WITH.
WE'RE GOING TO TAKE OUR EGGS,
NOW YOU CAN USE TWO HANDS
IF YOU WANT TO PRACTICE,
YOU CAN GET USED
TO USING ONE HAND.
YOU TAKE IT AND YOU ACTUALLY
HOLD IT IN BETWEEN YOUR FINGERS
AND YOU TURN IT.
I'LL DEMONSTRATE ONE MORE TIME,
WHEN YOU CRACK IT, YOU TAKE IT,
YOU'VE GOT YOUR FINGERS
LIKE THIS, YOU TURN IT.
IT'S ACTUALLY A MOTION
THAT YOU TURN THE EGG WITH.
AND THEN YOU CAN DO IT
WITH TWO HANDS AND YOU CAN DO
TWO IN EACH HAND
AS YOU GET GOING.
BUT ALWAYS PRACTICE WITH ONE.
DON'T DO THIS AT HOME CHILDREN
-- IF YOU'RE WATCHING THIS --
WITHOUT YOUR PARENTS PERMISSION.
THAT WAS A JOKE.
ADD YOUR WHIPPED CREAM.
THIS IS YOUR
HEAVY WHIPPING CREAM.
WE'RE GOING TO TAKE THIS
AND WHIP THIS TOGETHER
REAL QUICK.
GET THE EGGS BROKE UP.
LOOKING AT TWO OUNCES
OF IMITATION VANILLA.
NOW IF YOU'RE USING REAL VANILLA
NATURALLY IT'S A LOT LESS.
YOU'RE TALKING
A COUPLE TEASPOONS.
BUT THE IMITATION VANILLA'S
A LITTLE DIFFERENT
THAN YOUR REAL VANILLA EXTRACT.
OH, LOOK AT THAT,
THAT'S LOOKING GOOD.
TAKE THAT RIGHT THERE,
NOW WE'RE TAKING OUR SUGAR,
I'M GOING TO ADD THIS
RIGHT INTO IT.
NICE SAUCE.
SEE THAT?
I'M GOING TO TAKE MY RAISINS
AND I'M GOING TO DUMP
THE RAISINS RIGHT ACROSS
THE TOP HERE.
CAUSE I'M GOING TO MIX THAT
ALL IN.
AND NATURALLY MY HANDS
HAVE BEEN SANITIZED AND WASHED.
THE CINNAMON I'M GOING
TO SPRINKLE OVER THE TOP
AFTER I GET THIS ALL DONE.
SO HERE WE ARE.
IT'S ALL SET AND YOU'RE
JUST GOING TO GO OVER IT.
SEE THAT NICE BROWN COLOR?
RIGHT HERE.
NOW TAKE YOUR HANDS,
AGAIN, IF YOU WANT
TO USE GLOVES YOU CAN.
THIS IS GOING TO BE BAKED
AT 350 DEGREES FOR APPROXIMATELY
AN HOUR AND A HALF
SO ANY MICRO-ORGANISMS
OR ANY BACTERIA WILL BE COOKED
RIGHT OUT OF IT.
SO YOU JUST WANT TO MAKE SURE
THAT YOUR BREAD GETS
ALL INTO THE CREAM.
JUST MIX IT UP LIKE THIS.
SQUISH IT DOWN, ROLL IT OVER.
THEN WHAT I'LL DO HERE
IS JUST TO TOP THIS OFF
I'M GOING TO TAKE A HALF
A CUP OF MILK AND I'M GOING
TO LEAVE IT JUST LIKE THIS
AND I'M GOING TO TAKE A HALF
A CUP OF MILK,
I'LL SHOW YOU IN JUST A SECOND
WHEN I WASH MY HANDS,
SPRINKLE IT ACROSS THE TOP,
PUT MY CINNAMON ON IT.
PREHEAT THE OVEN
AND IT WILL BE READY TO GO.
OKAY SO I CHANGED IT,
I SAID A HALF A CUP,
BUT IT'S ACTUALLY A CUP OF MILK
AND I'M JUST GOING TO TAKE
THE CUP AND SPRINKLE IT
RIGHT OVER THE TOP.
NOT GOING TO MIX IT UP ANYMORE,
IT'S ALREADY BEEN MIXED.
PUT THAT RIGHT OVER THE TOP.
THAT WILL ACTUALLY ALL
SEEP INTO THE BREAD.
TAKE YOUR CINNAMON,
LIBERALLY SPREAD IT
RIGHT OVER THE TOP.
NOW AGAIN IF YOU HAVE
A DIFFERENT PREFERENCE
AND YOU LIKE NUTMEG
OR A DIFFERENT TYPE OF SPICE.
THAT'S THE BEAUTY OF COOKING
AND CULINARY ARTS IS YOU CAN
CREATE WHATEVER YOU LIKE.
SO HERE YOU GO,
THIS IS YOUR BREAD PUDDING.
NOW IT LOOKS REALLY FLAT
AND SMALL, BUT YOU'LL SEE
AS WE PUT IT IN THE OVEN
AND IT ACTUALLY BAKES OFF
IT'S GOING TO RISE
AND HAVE A GREAT CONSISTENCY
AND TEXTURE TO IT.
THE OVEN'S BEEN PREHEATING
AT 350, I'M GOING TO PUT IT
RIGHT IN THE OVEN
FOR ABOUT AN HOUR AND A HALF.
WE'RE GOING TO TAKE
EVERYTHING OUT, WE'RE GOING
TO HAVE OUR NEW ENGLAND
BOILED DINNER
AND OUR BREAD PUDDING
FOR DESSERT.
LET'S GO.
>> IS THIS WHO YOU CALL
IF YOU NEED A MECHANIC?
[BEEP]
>> IS THIS WHO YOU CALL
IF YOU NEED A BABYSITTER?
[BEEP]
>> NO SHEEP DESIGNS
IS THE RIGHT CALL
FOR YOUR BUSINESS
WHEN YOU NEED PROFESSIONAL,
AFFORDABLE WEB DEVELOPMENT,
PHOTOGRAPHY,
OR VIDEO PRODUCTION.
WITH A DECADE OF EXPERIENCE,
WE HAVE THE KNOWLEDGE
AND PASSION TO BRING
YOUR PROJECT TO LIGHT
FOR MUCH LESS THAN YOU'D EXPECT.
VISIT NOSHEEPDESIGNS.COM TODAY
TO SEE HOW WE CAN HELP YOU.
>> HERE WE ARE BREAD PUDDING'S
READY TO COME OUT OF THE OVEN.
THIS IS ALL DONE.
OH!
LOOK AT THAT -- I WISH
YOU COULD SMELL THIS.
OH MY GOD!
SEE HOW IT ALL ROSE?
THAT WAS WITH
NO LEAVENING AGENT.
NO YEAST.
JUST YOUR BREAD.
YOUR HEAVY WHIPPING CREAM, EGGS.
LOOK AT -- I REALLY WISH
YOU COULD SMELL THIS.
THIS SMELLS
ABSOLUTELY WONDERFUL.
WHAT I'M GOING TO DO NOW
IS I'M GOING TO LET THIS
COOL DOWN.
I'M GOING TO TAKE IT
AND I'M GOING TO PUT
SOME CHOCOLATE CHIPS ON IT
AND MAYBE A LITTLE VANILLA
ICE CREAM.
NOW AGAIN, YOU CAN PUT WHATEVER
YOU WANT ON TOP OF THIS.
YOU CAN PUT WHIPPED CREAM,
YOU CAN PUT A SAUCE,
YOU CAN PUT A STRAWBERRY SAUCE,
A CHERRY SAUCE, ANYTHING THAT
FITS YOUR FLAVOR
AND YOUR TASTE BUDS,
YOUR FAMILY'S TASTE BUDS.
SO WE HAVE OUR BREAD PUDDING.
ONE OF THE THINGS I ALWAYS
KEEP HANDY ESPECIALLY
WHEN I'M BAKING SOMETHING.
BREADS, PIES, PUDDINGS,
IS I KEEP A TOOTHPICK,
CAUSE ONCE YOU PUT IT IN
AND PULL IT OUT
IT SHOULD COME OUT CLEAR.
IF YOU HAVE IT ALL WET
AND STUFF STICKING TO IT
THEN YOU KNOW IT'S NOT DONE.
SO I CAN TAKE THIS ANYWHERE HERE
AND YOU CAN SEE
THAT IT COMES OUT CLEAN.
SO WE'RE READY TO PLATE UP
ON THAT.
TAKE A REGULAR SPOON.
AND YOU CAN JUST COME IN,
CUT ACROSS.
OH LOOK AT THE STEAM
COME OFF OF THAT.
I'M GOING TO PUT IT
OVER LIKE THAT.
COUPLE OF THEM HERE.
NICE AND PLIABLE.
AND WHAT WE'RE GOING TO DO
IS WE'RE GOING TO PUT
SOME ICE CREAM ON HERE, OKAY.
I HAVE -- LET ME TELL YOU
A LITTLE TIP
ABOUT ICE CREAM TOO.
SOMETIMES WHEN YOU TAKE IT
OUT OF THE FREEZER SOMETIMES
IT'S REALLY, REALLY HARD
AND YOU'RE TAKING YOUR SPOON
AND YOU'RE TRYING TO STICK IT IN
AND YOU CAN'T DO IT,
I TAKE MY ICE CREAM
AND I STICK IT IN THE MICROWAVE
FOR 30 SECONDS,
DOESN'T MELT IT,
JUST BREAKS IT ALL DOWN
SO THAT IT'S REALLY EASY
TO TAKE OUT AND USE
AND IT'S PLIABLE.
SEE THAT, LOOK AT HOW NICE
THAT COMES OUT.
AND YOU ARE SET TO TRY
THE BREAD PUDDING.
♪ ♪
>> SO HERE WE ARE,
IT'S ALL OFF THE STOVE.
REMEMBER I STILL HAVE
ALL THE STOCK IN THERE.
YOU CAN TAKE THAT STOCK,
THAT WATER, WHICH IS ALL
A FLAVOR OF ALL THAT YOU SEE.
YOU CAN FREEZE THAT TOO,
SO YOU CAN BREAK THAT UP
INTO SMALLER CONTAINERS,
ONE QUART, TWO QUART CONTAINERS
AND FREEZE IT AND THEN PULL IT
OUT OF YOUR FREEZER
AS YOU NEED IT.
I PUT THE HAM
ON A CUTTING BOARD BECAUSE
WE'RE GOING TO CUT THE HAM.
A LOT OF PEOPLE WHEN YOU HAVE
A BONE IN YOU DON'T REALLY
KNOW HOW TO CUT IT
BUT I JUST WANTED TO SHOW YOU
REAL QUICK, CAUSE YOU'VE GOT
YOUR BIG BONE STICKING OUT
THE BACK HERE HOW DO
YOU CUT THIS WITH THE KNIFE?
WELL YOU ALWAYS PUT IT
FACE DOWN WITH THE BONE UP.
THAT WAY YOU CAN CUT DOWN
AND SEE YOU CAN SLICE IT
ANY WAY THIS WAY,
BUT YOU CUT AWAY FROM THE BONE.
AND IT'S ACTUALLY
FALLING APART ON YOU.
OH LOOK AT THAT.
AND SLICE IT RIGHT DOWN
AGAINST THE GRAIN.
LOOK AT HOW THAT'S SLICING UP
REALLY, REALLY NICE.
♪ ♪
>> HI, SCOTT TRANTER HERE
HOST OF CNY FLAVOR
AND I'M SITTING AT DECASTROS
BRICK OVEN RESTAURANT
RIGHT ON ERIE BOULEVARD HERE
IN THE WONDERFUL DOWNTOWN ROME.
AND I'M SITTING
WITH LISA DECASTRO.
>> GOOD MORNING.
>> GOOD MORNING.
WHICH IS THE OWNER
AND MATT INFANTINE.
MATT IS THE MANAGER.
AND I'D LIKE TO THANK YOU GUYS
FOR TAKING THE TIME TO SIT DOWN
AND INTERVIEW WITH US
A LITTLE BIT.
WHAT INSANITY BROUGHT YOU
INTO THE RESTAURANT BUSINESS?
>> WELL THANKS TO MY HUSBAND
FOR THAT ONE.
COOKING HAS ALWAYS BEEN
A LIFELONG PASSION OF HIS
AND FOR MANY YEARS HE'S TOYED
WITH THE IDEA OF OPENING
A RESTAURANT.
>> NOW MATT HOW LONG HAVE
YOU BEEN IN THE BUSINESS?
>> AROUND 5 OR 6 YEARS NOW.
>> 5 OR 6 YEARS, AND I WOULD
LIKE TO MENTION THAT THIS IS
A BRICK OVEN COOKING FACILITY.
PIZZAS AND EVERYTHING ELSE,
RIGHT?
>> WHICH A LOT OF PEOPLE CLAIM
TO HAVE A BRICK OVEN BECAUSE
THERE'S BRICKS IN THE OVEN,
ESSENTIALLY IN A REGULAR
CONVENTIONAL OVENS
BUT WE HAVE THE WOOD FIRED,
TRADITIONAL ITALIAN STYLE HERE.
>> WOW THAT'S GREAT.
NOW HOW LONG HAVE YOU
BEEN IN BUSINESS HERE
AT THIS LOCATION?
>> WE JUST CELEBRATED
OUR ONE YEAR ANNIVERSARY.
>> NOW THE DÉCOR
IS ABSOLUTELY PHENOMENAL.
YOU'VE GOT TO COME IN
AND SEE THIS RESTAURANT.
>> WE TOOK A LOT OF TIME,
A LOT OF CARE
WITH THE CHOICES OF MATERIALS
FOR THE CONSTRUCTION
OF THE BUILDING, SURROUNDING
THE BEAUTIFUL BRICK OVEN.
OUR BRICKS THAT WERE
BROUGHT BACK FROM
AN OLD MANUFACTURING COMPANY
HERE IN ROME
SO THEY WERE RE-PURPOSED.
WE HAVE A BEAUTIFUL
COPPER SOFFIT ACCENTUATING
THE BRICK OVEN BECAUSE ROME
IS KNOWN AS THE COPPER CITY.
AND OUR DÉCOR FEATURES QUITE
A FEW PHOTOGRAPHS OF OLD ROME
BEFORE URBAN RENEWAL TOOK OVER
AND IT SHOWCASES
ALL THE WONDERFUL BUILDINGS
AND RESTAURANTS THAT WERE PART
OF ROME'S HISTORY.
>> AND ALSO WHILE
YOU'RE SITTING HERE EATING,
YOU HAVE THE OPPORTUNITY
TO ENJOY SOME WONDERFUL BOOKS
HERE WHICH HAVE
THE HISTORY OF ROME.
HAVE PHOTOS OF THE OLD BUILDINGS
AND BUSINESSES
AND THE ADVISEMENTS.
YOU GET PEOPLE THAT COME IN
THAT ARE CHILDREN
OF SOME OF THE PEOPLE
THAT ADVERTISED 100 YEARS AGO.
>> EXACTLY, EXACTLY.
AND IT'S WONDERFUL TO HEAR THEM
POINT OUT TO THEIR FRIENDS
THAT THEY ARE DINING WITH.
LOOK AT THIS PHOTO,
THIS WAS MY PARENTS BUSINESS.
OR I REMEMBER GOING THERE
AND EATING AND DO YOU REMEMBER
WHEN WE USED TO GO SHOPPING
AT NELSON'S DEPARTMENT STORE.
SOMETHING LIKE THAT.
IT'S GREAT.
IT SPARKS A LOT OF CONVERSATION
BETWEEN PEOPLE.
>> OKAY.
SO WE ALL KNOW THAT A LOT
OF RESTAURANTS, YOU BEING
IN THE RESTAURANT BUSINESS
FOR 5-6 YEARS NOW AND YOU BEING
AN OWNER OPERATOR.
THEY SAY WONDERFUL STUFF
ABOUT THEIR MENUS
AND HOW THINGS ARE HOMEMADE.
>> WE PRIDE OURSELVES
ON OUR HOMEMADE PRODUCTS.
>> NOW IT'S NOT ONLY YOUR
HOMEMADE PRODUCTS BUT YOU DO
JUST ABOUT EVERYTHING
FROM SCRATCH.
>> YEAH, EVERYTHING THAT
WE PREPARE, WHETHER IT'S
AN APPETIZER OR AN ENTRÉE.
USUALLY ALSO IF THERE'S
A SAUCE WITH IT,
THAT'S PREPARED FROM SCRATCH
SO REALLY WE HAVE CREW OF GUYS
HERE EARLY EVERY MORNING
WITH FRESH PRODUCE
COMES IN EVERY DAY.
AS MANY RAW MATERIALS
AS WE CAN GET OUR HANDS ON
AND WE'RE PREPARING EVERYTHING
FROM SCRATCH.
A LOT OF OUR ENTREES
ARE ACTUALLY MADE TO ORDER
SO WE DON'T HAVE PRE-MADE SAUCES
-- WE DO IN OUR TRADITIONAL
RED SAUCES BUT ANY WINE SAUCE,
WE MAKE EVERYTHING
ON THE BURNER STOVE
AND TO ORDER
AND IT'S ESSENTIALLY A BUNCH
OF HOME COOKS WHO LOVE THE WAY
FOOD TASTES AND IS PREPARED
AT HOME WANTING
TO BRING THAT INTO SOCIETY.
THAT'S KIND OF HOW
WE ALL CAME ABOUT HERE.
>> NOW LISA, NOT ONLY
THE NORMAL STUFF, SOUPS, SAUCES,
BUT WHAT ABOUT YOUR CHEESES?
>> LUCKILY ROME HAS
A WONDERFUL SOURCE FOR CHEESE,
PECARO'S, THAT WHERE
OUR FRESH MOZZARELLA CHEESE
COMES FROM AND THAT'S
ANOTHER KEY COMPONENT TO MAKING
A DELICIOUS MEAL FOR PEOPLE
TO ENJOY IS TO TRY TO FOCUS
ON LOCAL SOURCES FOR FOOD ITEMS.
THERE'S MANY PEOPLE LOCALLY
THAT WE CAN DO BUSINESS WITH.
>> WHAT'S YOUR FAVORITE THING
ON THE MENU?
>> WELL, I'M A HUGE FAN
OF MY HUSBAND'S PASTA SAUCE.
AND WE MAKE OUR OWN
HOMEMADE PASTA.
WE MAKE A FEW DIFFERENT
FLAVORS NOW.
WE'RE BRANCHING OUT
BECAUSE IT'S COMING UP
TOWARDS THE HOLIDAY SEASON
SO WE HAVE ROASTED RED PEPPER,
WE HAVE SPINACH AND WE HAVE
THE TRADITIONAL HOMEMADE PASTA.
BUT I LOVE HIS PASTA AND SAUCE,
THAT'S WHAT I ENJOYED
FOR DINNER LAST NIGHT.
>> REALLY.
I'VE GOTTA ASK THIS TOO,
CAUSE YOU'RE SAYING EVERYTHING
IS HOMEMADE.
WHAT ABOUT YOUR DOUGH
FOR YOUR PIZZA?
>> YES WE MAKE
OUR DOUGH HOMEMADE.
IT WAS A TRIAL AND ERROR PROCESS
THAT TOOK MANY ATTEMPTS
TO GET RIGHT,
BUT WHEN WE FINALLY HAD IT,
EVERYONE KNEW AND WE DID
A TESTING WITH FRIENDS
AND FAMILY BEFORE WE WERE OPEN
AND IT WAS A GOOD EXPERIENCE
TO GET EVERYONE'S FEEL FOR IT.
SO WE MAKE THAT FRESH
EVERY DAY.
THAT'S PROBABLY
MY FAVORITE FOOD ITEM.
I LIKE EVERYTHING, BUT SEEM
TO ALWAYS GO TO THE PIZZA
WHEN HUNGER STRIKES.
>> AND THE PIZZA MAKERS
HAVE FREE REIGN.
THEY CAN BE AS CREATIVE
AS THEY WANT.
WE HAVE STANDARDS ON THE MENU.
WE HAVE SEVERAL
EXCEPTIONAL PIZZAS,
SPECIALTY PIZZAS
THAT WE'VE CREATED
FOR THE PUBLIC TO ENJOY,
BUT THERE HAVE BEEN TIMES
WHEN WE'VE OFF THE CUFF COME UP
WITH SOME DESSERT PIZZAS,
EARLY MORNING BREAKFAST PIZZAS
FOR OUR OWN ENJOYMENT
AND SOMEDAY WE'LL MOVE ON
AND EXPAND THAT INTO THE MENU
AS WELL.
>> SO YOU SERVE BEER
AND WINE HERE.
AND YOU HAVE A TAKE OUT MENU.
>> YES.
>> NOW DO YOU DELIVER?
>> DEFINITELY.
LOCAL DELIVERY IS AVAILABLE
7 DAYS A WEEK.
>> OKAY, SO YOU'RE OPEN
7 DAYS A WEEK,
AND WHAT ARE YOUR HOURS?
>> MONDAY THROUGH THURSDAY
WE'RE OPEN FROM 11
IN THE MORNING
TIL 9 AT NIGHT.
FRIDAYS AND SATURDAYS
WE EXTEND IT TIL 10 AT NIGHT,
SO 11 IN THE MORNING
TIL 10 AT NIGHT AND SUNDAYS
WE HOLD BACK JUST TIL NOON,
AND THEN FROM NOON TIL 9.
>> NOW I UNDERSTAND
IT GETS A LITTLE WILD IN HERE
ON FRIDAY NIGHTS.
>> DEFINITELY, WE HAVE
OUR REGULAR CUSTOMERS
THAT COME IN AND A LOT OF STAFF
SITTING HERE AND IT'S KIND OF
LIKE A FAMILY ATMOSPHERE.
THE LINES GET GOING OUT
THE DOOR.
IT'S JUST A FUN ENVIRONMENT
AND EVERYBODY'S
ENJOYING THEMSELVES.
IT'S VERY LOUD IN HERE,
>> AND WE LOOK
FOR THOSE REGULARS.
THERE'S QUITE A FEW COUPLES
AND FAMILIES THAT MADE A POINT
TO INCLUDE US
ON THEIR FRIDAY NIGHT OUT
AND IT'S FUN TO SEE THEM IN.
>> NOW DO YOU HAVE A WEBSITE?
>> WE DO.
>> PEOPLE CAN GO TO THE WEBSITE.
>> IT'S AN INTERACTIVE WEBSITE,
DECASTROSBRICKOVEN.COM.
IT POSTS OUR MENU,
PHOTOS OF THE RESTAURANT,
A PLACE WHERE PEOPLE
CAN LEAVE US THEIR EMAIL ADDRESS
SO THAT WE CAN INCLUDE THEM.
WE DO AN EMAIL BLAST EVERY WEEK
TO LET THEM KNOW
WHAT THE UPCOMING
WEEKEND SPECIALS ARE.
>> OH THAT'S GREAT.
NOW WHAT'S YOUR PHONE NUMBER,
CAUSE A LOT OF PEOPLE
THEY DON'T HAVE COMPUTERS,
THEY WON'T GO ON,
BUT THEY WILL CALL YOU.
>> CERTAINLY.
AND THEY CAN ALWAYS CALL
TO ASK WHAT THE SPECIALS
ARE TOO FOR THE DAY.
>> OKAY.
>> IT'S 315-336-0671.
>> PEOPLE TRYING TO STRETCH
A DOLLAR, YOU'RE TRYING
TO BRING YOUR FAMILY.
YOU CAN COME IN HERE,
RIGHT HERE, STRETCH THAT DOLLAR
WITH THE PIZZAS
AND EVERYTHING ELSE.
GET A GOOD NUTRITIOUS MEAL
AT A REASONABLE PRICE
AND THE QUALITY CANNOT
BE MATCHED IN THIS AREA,
SO I INVITE YOU TO COME ON DOWN,
GIVE IT A TRY AND I'D JUST LIKE
TO THANK YOU FOR THE TIME
AND THE AVAILABILITY
TO GET TO KNOW YOU
AND I WILL DEFINITELY BE COMING
IN HERE WITH MY WIFE AND MY KIDS
AND IT'S JUST BEEN A PLEASURE
AND AN HONOR TO GET
TO KNOW YOU.
THANK YOU.
THANKS MATT, THANKS LISA,
AND TELL JIM NOT TO WORK
SO HARD!
>> PLEASE.
>> ALRIGHT.
♪ ♪