Chicken & Biscuits - CNY Flavor 11/15/2011


Uploaded by CNYFlavor on 15.11.2011

Transcript:
♪ ♪
>> HI, SCOTT TRANTER HERE,
HOST OF CNY FLAVOR.
AND I'M REALLY EXCITED TODAY
'CAUSE WE'RE STANDING HERE
IN FRONT OF CHANATRY'S,
WHERE WE'RE GONNA MAKE
A LOCAL DISH CALLED
CHICKEN AND BISCUITS.
WE'RE GONNA GO INSIDE,
AND WE'RE GONNA BUY
ALL OUR INGREDIENTS --
ALL OUR FRESH STUFF.
I MEAN, I'M JUST SO EXCITED
ABOUT THIS SHOW RIGHT NOW
BECAUSE WE'RE GONNA PUT IT
ALL TOGETHER, AND I'M GONNA
SHOW YA HOW TO DO IT
ON A SHOESTRING BUDGET.
SO COME ON IN WITH ME,
AND LET'S GO SEE
WHAT WE CAN GET.
♪ ♪
>> HERE WE ARE
AT THE CHICKEN SECTION
AND NATURALLY, AS YOU CAN SEE,
THERE'S 15 DIFFERENT SELECTIONS
THAT YOU CAN GET.
I LIKE USING THE WHOLE CHICKENS
BECAUSE WITH THE WHOLE CHICKEN,
YOU GET MUCH MORE YIELD.
YOU PICK 'EM UP --
AND IN TODAY'S MARKET,
THEY'RE USUALLY ABOUT A WEEK
OUT ON THEIR SELL-BY DATE,
BUT BEING CRYOVACKED,
THEY'LL EVEN LAST A COUPLE WEEKS
MORE IN YOUR KITCHEN.
SO EVEN IF YOU'RE NOT GONNA
MAKE IT TODAY, TOMORROW,
OR NEXT WEEK, THIS WILL
STILL LAST A COUPLE WEEKS.
SO IT'S REAL IMPORTANT TO LOOK
AT YOUR SELL-BY DATE
AND HAVE A TIME FRAME
IN WHEN YOU'RE GONNA USE THIS.
ALSO, IF YOU LOOK AT
THE WHOLE CHICKENS,
IT'S MUCH CHEAPER
BECAUSE OF THE PRICE, OK?
WHEN THEY DO THE CUTTING
FOR YOU, AND THEY DO
THE PACKAGING FOR YOU LIKE
THAT ON BRASS AND SO FORTH,
IT COSTS YA LOTS MORE.
SO WITH THIS PARTICULAR ONE,
IT'S $1.49 A POUND
HERE AT CHANATRY'S,
AND THEY HAVE NICE,
FRESH CHICKEN.
THIS HAS NOT BEEN FROZEN,
AND THIS IS WHAT
WE'RE GONNA USE TODAY.
IT'S $6.00, AND ADDING
THIS WITH OUR INGREDIENTS,
THIS ONE CHICKEN HERE
IS ABOUT 4 POUNDS,
AND IT'LL REALLY FEED --
AFTER WE DE-BONE IT
AND TAKE THE CHICKEN OUT OF IT,
IT'LL STILL FEED A FAMILY
OF 6 TO 8 PEOPLE.
THIS IS WHAT WE'RE
GONNA USE TODAY.
♪ ♪
>> AT CHANATRY'S, GETTING READY
TO DO OUR CHICKEN AND BISCUITS,
AND I'M IN THEIR SECTION
WITH THE FLOUR AND BISCUIT MIX.
AND I THINK WE'RE GONNA GO
TODAY WITH THE BISQUICK
TO MAKE OUR BISCUITS.
IT'S REALLY EASY ON THE BUDGET,
AND YOU CAN REALLY STRETCH
A DOLLAR USING BISQUICK.
ON THIS 2-POUND 8-OUNCE BOX,
YOU CAN DO ABOUT --
OH, JUST ABOUT 30 BISCUITS,
WHICH WOULD WORK OUT
MAYBE 10, 12 CENTS A BISCUIT.
AND WHEN YOU'RE TRYING
TO STRETCH A DOLLAR
IN TODAY'S ECONOMY,
THIS IS THE WAY TO GO.
AND THIS IS GONNA BE
OUR BASE FOR OUR CHICKEN
AND BISCUITS TODAY.
ALRIGHT.
KEEPING WITH THE THEME
OF CENTRAL NEW YORK FLAVORS,
HERE AT CHANATRY'S
THEY HAVE A WONDERFUL SELECTION
OF BASES AND BOUILLON
AND CUBES AND STUFF.
IT'S REAL IMPORTANT
THAT YOU GET A NICE BASE,
AND I'M LOOKING AT THIS ONE
THAT'S ACTUALLY A LOCAL
FROM SYRACUSE, NEW YORK,
THAT CHANATRY CARRIES.
IT'S 16 OUNCES.
IT'S A SOUP BASE
WITH THE CHICKEN FAT
RIGHT IN IT,
SO IT'S A CHICKEN BASE.
THIS 1-POUND CONTAINER,
AS YOU CAN SEE, FOR $3.49
WILL MAKE ABOUT 5 GALLONS.
SO WE'RE GONNA DO
ABOUT A GALLON TODAY,
WHICH IS 4 OUNCES,
SO YOU'RE LOOKING AT
ABOUT 80 CENTS TOTAL COST
TO USE THIS HOMEMADE,
LOCAL, CENTRAL NEW YORK
FLAVOR CHICKEN BASE.
FOR TODAY'S PURPOSES,
WE'RE GONNA BE USING --
ON OUR CHICKEN AND BISCUITS --
WE'RE GONNA BE USING
A FROZEN VEGETABLE.
A MIXED VEGETABLE.
ALONG THE THEME OF COOKING
ON THE SHOESTRING BUDGET,
WE'RE GONNA DO IT
AS ECONOMICALLY FEASIBLE
AS POSSIBLE.
NOW, HOWEVER, IF YOU PREFER
A DIFFERENT VEGETABLE,
CHANATRY'S HERE HAS A WONDERFUL,
WONDERFUL, FRESH FARM
PRODUCE SECTION
THAT I'LL TAKE YA
AND SHOW YA IN A MINUTE.
BUT RIGHT NOW WHAT
WE'RE DOING IS,
WE'RE IN THE FROZEN SECTION.
AND I PICKED OUT A WONDERFUL
MIXED VEGETABLE THAT BASICALLY
HAS CORN AND PEAS AND CARROTS
AND GREEN BEANS.
IF YOU LIKE LIMA BEANS
OR SOMETHING ELSE, FEEL FREE
TO GET YOURSELF SOMETHING ELSE.
THEY'RE REALLY INEXPENSIVE.
THIS IS ONLY $1.99.
WE'LL USE THE WHOLE PACKAGE
IN IT.
AND IT'S JUST A WONDERFUL MIX,
AND IT TASTES REALLY GREAT.
SO WE'LL SEE YA IN A MINUTE.
♪ ♪
>> ONE OF THE SECRET INGREDIENTS
TO A GOOD BISCUIT IS,
NATURALLY, BUTTERMILK.
LOTTA RECIPES CALL FOR WATER,
SOME FOR MILK, BUT REALLY
GET THE BUTTERMILK
BECAUSE IT'S GONNA GIVE
YOUR EXPERIENCE THAT MUCH MORE
OF A TASTE AND A FLAVOR THAT
YOU'RE GONNA ENJOY YOUR MEAL.
IT'S ONLY $1.59,
AND YOU'RE GONNA USE
FOR OUR RECIPE TODAY
ABOUT HALF A THAT.
SO YOU'RE LOOKING AT
ABOUT 75, 80 CENTS WORTH
OF PRODUCT THAT'S GONNA ADD
TO YOUR COST, AND YOU'RE
REALLY GONNA ENJOY IT.
SO GET THE BUTTERMILK.
CHECK THE DATE.
MAKE SURE THAT THE DATE
IS OUT THERE SO THAT
YOU CAN SAVE AND USE THIS
AND IT'S GONNA LAST, OK?
♪ ♪
>> HI.
I'M CHRISTY FROM INHOME PHOTOS.
YOU MIGHT THINK THAT YOU
CAN'T AFFORD FAMILY PHOTOS,
CHRISTMAS PHOTOS,
OR EVEN SENIOR PHOTOS.
WELL, THINK AGAIN.
$75.00.
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 THE MOST AVERAGE
LIVING ROOMS WITH LOTS
OF BACKDROPS TO CHOOSE FROM.
CALL OR VISIT INHOMEPHOTOS.COM
TO SCHEDULE YOUR SESSION TODAY.
♪ ♪
>> HI, EVERYBODY.
JUST GETTING BACK
FROM CHANATRY'S.
AS YOU CAN, WE'RE IN THE KITCHEN
GETTING READY TO DO
THE CHICKEN AND BISCUITS.
FIRST THING WE DO IS,
WE UNLOAD OUR GROCERIES,
AND WE REFRIGERATE WHAT NEEDS
TO BE REFRIGERATED.
WE GOT THE BUTTERMILK --
GOTTA USE BUTTERMILK --
MIXED VEGETABLES.
WE GOT OUR CHICKEN BASE
LOCALLY FROM SYRACUSE.
WE HAVE OUR WHOLE CHICKEN HERE.
BISQUICK WE'RE GONNA USE TODAY
FOR OUR BISCUITS.
EVERYBODY, WE DIDN'T TALK
TOO MUCH ABOUT THIS,
BUT YOU GOT INSTANT POTATOES
AT HOME?
THIS IS WHAT WE'RE
GONNA USE TODAY
WITH OUR CHICKEN AND BISCUITS
AS A LITTLE GARNISHMENT.
A LOTTA PEOPLE
LIKE MASHED POTATOES.
AND FLOUR.
OK, FLOUR'S THE NEXT THING
ON THE ITEM.
I WANNA MENTION, TOO,
THAT THE TOTAL COST
OF EVERYTHING THAT I'VE SPENT
HERE IS $22.00.
REMEMBER, YOU'RE FEEDING
A FAMILY OF 6 TO 8, SO THIS
IS REALLY A VERY ECONOMICAL,
ON A SHOESTRING BUDGET
THAT YOU CAN GET EVERYBODY FED
FOR $22.00.
ALRIGHT, WE'RE GETTING READY
TO DO THE CHICKEN HERE.
IT'S APPROXIMATELY 4 POUNDS.
WE'RE GONNA TAKE IT
AND UNWRAP THE CRYOVAC,
AND LET'S GET US SOME
KITCHEN UTENSILS GOING HERE.
AND TAKE YOUR POT,
FILL IT UP WITH WATER.
YOU'RE GONNA BE USING
JUST ABOUT A GALLON OF WATER
FOR THIS CHICKEN, AND YOU'RE
GONNA ACTUALLY PAR BOIL IT.
YOU'RE GONNA GO FOR ABOUT
25 TO 30 MINUTES ON THE CHICKEN
AT A BOIL, AND IT'LL BE READY
TO BE DE-BONED.
SO WE PICK UP OUR CHICKEN --
IT'S ALL IN THE WATER, ALL CLEAN
-- PLACE IT RIGHT ON THE STOVE.
AND YOU WANNA GET YOUR WATER
REALLY HOT QUICK.
PUT YOUR COVER ON IT,
AND THAT'LL ACTUALLY BRING IT
TO A BOIL QUICKER
IF YOU PUT YOUR COVER ON IT.
WE'LL ADD SOME STUFF
TO IT IN A LITTLE BIT.
NOW THIS IS GONNA COOK
FOR APPROXIMATELY
25 TO 30 MINUTES, OK,
ONCE IT REACHES TEMPERATURE.
♪ ♪
>> SO WE HAVE
OUR CHICKEN COOKING.
IT'S BOILING RIGHT NOW.
IT'S AT A ROLLING BOIL,
AND NOW WE'RE GONNA START
THE PREPARATION
FOR OUR BISCUITS.
FIRST THING WE WANNA DO
IS PRE-HEAT THE OVEN.
400 DEGREES, OK?
THAT'S WHAT YOU PREHEAT IT FOR.
YOU WANNA START GETTING
YOUR MEASURING CUPS
WHICH YOU'LL NEED, OK?
YOUR BISQUICK, NATURALLY.
YOU'RE GONNA NEED A BOWL.
MIXING BOWL.
HAVE ONE RIGHT HERE.
OK.
AND A LITTLE KNIFE
TO CUT THE BAG.
NOW DEPENDING UPON HOW YOU LIKE
YOUR BISCUITS, YOU CAN ADD
MORE MILK OR BUTTERMILK,
OR LESS BUTTERMILK
IF YOU LIKE 'EM FLUFFY,
IF YOU LIKE 'EM MORE DENSE.
WE'RE GONNA GO ON 3 CUPS
OF BISQUICK WITH APPROXIMATELY
1 CUP OF BUTTERMILK, OK?
DOESN'T HAVE TO BE EXACT.
IF YOU GO OVER AN OUNCE,
HALF AN OUNCE --
BOOM, YOU STILL GOT MORE THAN
HALF A BOX STILL LEFT HERE, OK?
GOTTA GET YOUR BUTTERMILK.
1 CUP.
THAT'S WHAT WE'LL START WITH,
OK?
AND NOW, NATURALLY,
I SANITIZED MY HANDS.
I WASHED MY HANDS.
GONNA COME RIGHT IN
WITH THE MIXTURE HERE.
GONNA JUST START FOLDING IT IN.
♪ ♪
>> SO HERE WE ARE.
WE HAVE OUR BISCUIT MIX
ALL DONE, READY TO GO.
ONE OF THE LITTLE THINGS
I DO IS, NATURALLY,
GET A FLAT SURFACE.
TAKING YOUR FLOUR,
YOU'RE GONNA PUT THE FLOUR
RIGHT ON YOUR COUNTERTOP
CUTTING BOARD.
LIBERALLY SPREAD IT OUT, OK?
A LITTLE TO THE SIDE HERE,
'CAUSE ONE OF THE LITTLE TRICKS
I WANNA SHOW YA
IS A DOUGH CUTTER.
LOTTA PEOPLE USE COOKIE CUTTERS.
THEY MAKE THEIR OWN.
THERE'S DIFFERENT SIZES
THEY CAN USE.
ONE OF THE THINGS
THAT I'VE FOUND IS,
I TOOK A LITTLE TOMATO CAN
THAT I USED ON TOMATO PASTE.
AND, NATURALLY, YOU USE
THE TOMATO PASTE, AND THEN
YOU CLEAN AND SANITIZE YOUR CAN,
AND YOU POKE HOLES
IN THE BOTTOM, OK?
YOU CAN USE A KNIFE,
AND YOU JUST POKE THE HOLES
RIGHT IN THE BOTTOM.
MAKE SURE THE EDGE IS CLEAR,
OK, OF ANY DEBRIS.
AND YOU'RE GONNA USE THIS
BY PUTTING FLOUR ON IT,
AND THIS IS THE BEST
COOKIE CUTTER IN THE WORLD
THAT I HAVE FOUND.
YOU DROP YOUR DOUGH
RIGHT DOWN, OK?
AND LET ME GET
A LITTLE ROLLING PIN --
A LITTLE HOUSEHOLD ROLLING PIN.
TAKE A LITTLE FLOUR,
SPRINKLE IT RIGHT ON TOP,
AND THEN YOU'RE GONNA TAKE IT,
AND YOU'RE JUST
GONNA ROLL IT OUT.
ABOUT A HALF-INCH THICK,
THAT'S WHAT YOU WANT.
SOMETIMES IF YOU'RE
IN THE RESTAURANTS
OR THEY MAKE 'EM
A LITTLE THICKER,
THIS IS FOR HOME,
AND IT IS GONNA RISE.
RIGHT THERE,
THAT'S ALMOST AN INCH.
I JUST PAT IT DOWN,
MAKE SURE I GOT THE FLOUR
ALL AROUND.
GET IT LIKE THIS.
NOW A LITTLE TRICK HERE IS WHEN
YOU'RE USING IT IS YOU TAKE IT,
SPIN IT, AND FLIP IT, OK?
IT'LL FLIP RIGHT OFF.
JUST ALWAYS MAKE SURE
THAT YOU USE THE FLOUR
ON YOUR CAN,
AND IT'LL FLIP RIGHT OFF.
TAKE YOUR EXCESS --
YOU WANNA REFORM IT
BECAUSE YOU REALLY
DON'T WANT ANY WASTE.
AND IT'LL STILL BE GOOD.
IT'LL MAKE IT A LITTLE DENSER,
AND IT WON'T PLUMP UP AS MUCH,
BUT IT STILL MAKES
GREAT BISCUITS.
REFORM YOUR FLOUR,
PAT IT DOWN.
YOU DON'T EVEN NEED TO ROLL IT.
YOU ALREADY ROLLED IT
THAT FIRST TIME.
AND YOU WANNA GET AS MANY
OUT OF IT AS YOU CAN.
I CAN GET ANOTHER ONE
OUT OF THIS.
I'LL MAKE A NICE ONE --
A NICE BIG ONE.
IF YOU HAVE A LOVED ONE,
AND THEIR NAME IS
WITH AN S OR A C,
I USUALLY CAN MAKE AN INITIAL
OUT OF THE EXCESS DOUGH.
AND IT'S REALLY FUN 'CAUSE
WHEN THE KIDS GET IT --
IF YOU HAVE CHILDREN
OR GRANDCHILDREN, YOU PUT
THEIR LITTLE INITIAL ON THERE,
AND THEY LOVE IT.
SO THIS ONE HERE --
BOOM, AND WE'RE DONE.
AND WE GOT 2, 4, 6, 8, 10 --
FIGURE 11 AND A HALF BISCUITS
RIGHT THERE.
AND WE'RE JUST GONNA TAKE
A TRAY -- UNGREASED ON THIS ONE
-- AND YOU'RE JUST GONNA
PLACE 'EM SO THAT
THEY'RE NOT TOUCHING.
GIVE THEM A CHANCE TO RISE.
AND YOU'RE GONNA PUT 'EM
IN YOUR OVEN FOR APPROXIMATELY
10 TO 12 MINUTES, OK?
AND YOU CAN WATCH 'EM
RIGHT UNTIL THEY BECOME
LIGHT GOLDEN BROWN ON TOP,
AND THEN WE'LL PULL THEM.
I'LL PUT A LITTLE MARGARINE,
A LITTLE BUTTER ON TOP.
GIVE IT THAT GOLDEN BROWN LOOK,
AND THEY'LL BE READY TO GO.
TRY TO PLACE IT
IN THE CENTER RACK.
THAT WAY YOU'LL HAVE
EQUAL DISTRIBUTION OF THE HEAT,
AND THEY'LL ALL COOK
AT THE SAME TIME
AND COME OUT ABSOLUTELY PERFECT.
♪ ♪
>> UM, WHAT WE'RE DOING
RIGHT NOW IS WE HAVE
OUR INSTANT POTATOES --
OUR MASHED POTATOES,
WHICH IS THE EASIEST WAY TO GO.
THE QUICKEST, MOST ECONOMICAL.
I DO WEAR GLASSES BECAUSE
IT'S IMPORTANT TO READ
THE DIRECTIONS.
A LOTTA DIRECTIONS
ARE DIFFERENT, AND THEY ASK
FOR DIFFERENT MILK
OR WATER PORTIONS,
AND YOU ALWAYS TRY TO GO BY
THE MANUFACTURER'S
RECOMMENDATION.
YOU CAN ALWAYS ADD TO IT
OR TAKE AWAY,
DEPENDING UPON YOUR TASTE.
ALRIGHT, IT'S BEEN ABOUT 25,
ALMOST 30 MINUTES.
WE'RE READY TO TAKE
OUR CHICKEN OUT.
WE'VE GOT THE WATER,
WHICH IS THE BASE
THAT HAS BEEN COOKING.
WE'RE NOT GONNA THROW
THAT OUT, OK?
WE'RE GONNA KEEP THAT
IN RESERVE SO THAT WE CAN USE
THAT AS PART OF OUR FLAVOR
FOR THE ACTUAL GRAVY.
SO I JUST GOT A METAL BOWL.
I'M GONNA COME OVER,
SHUT THE WATER OFF, OK?
YOU CAN USE A FORK,
YOU CAN USE TONGS.
ANYTHING THAT CAN ACTUALLY
GET INTO THE CHICKEN
AND GET IT OUT.
BOOM, OK?
NOW I'M GONNA TAKE MY WATER,
AND I'M ACTUALLY GONNA PUT IT
BACK ON LOW 'CAUSE I STILL
WANNA KEEP IT WARM BECAUSE
ONE OF THE TRICKS
WHEN YOU'RE MAKING
A NICE CHICKEN AND BISCUIT,
AS FAR AS THE GRAVY GOES,
IS YOUR TEMPERATURE
OF YOUR WATER SHOULD BE
ABOUT 180 DEGREES BEFORE
YOU ADD YOUR RUE INTO IT, OK?
FIRST THING WE'RE GONNA DO
NOW IS -- OR NEXT THING,
ACTUALLY -- IS WE'RE GONNA
MAKE OUR RUE.
OUR WATER IS READY TO GO,
OUR STOCK FOR THE CHICKEN
THAT WE USE FOR THE GRAVY.
I'M GONNA MAKE THE RUE NOW,
WHICH IS MARGARINE
OR BUTTER AND FLOUR.
GETTING MY CHICKEN BASE READY
'CAUSE I'M ADDING --
WHILE THIS IS STARTING
TO COOK, I'M GONNA ADD
MY CHICKEN BASE HERE.
I'M GONNA START,
BELIEVE IT OR NOT,
WITH 6 TABLESPOONS, OK?
LEVEL TABLESPOONS, THOUGH.
I'M GONNA TAKE A LITTLE BIT
OF SALT.
YOU'RE LOOKING AT ABOUT
A TABLESPOON,
HALF A TABLESPOON TO A --
TEASPOON, I MEAN --
OF BLACK PEPPER.
AND THEN YOU'RE LOOKING
AT SOME GRANULATED GARLIC.
SAME THING.
I PUT ABOUT A TEASPOON.
GET THAT GOING.
AND I GOT MY FLOUR HERE.
MY MARGARINE IS ALMOST
READY TO GO.
I'M GONNA ADD A LITTLE FLOUR.
YOU WANT IT LIKE A PASTE.
LIKE A PLAY-DOH.
I GUESS THAT'S THE BEST WAY
TO DESCRIBE IT IS LIKE
A PLAY-DOH OR A PUTTY.
AND YOU GET IT JUST LIKE THAT --
THE CONSISTENCY.
THAT'S DONE AND READY TO GO.
GRAVY HERE.
YOUR LIQUID IS UP
TO TEMPERATURE, READY TO GO.
PUT THE WHOLE THING IN,
TURN YOUR HEAT DOWN
A LITTLE BIT 'CAUSE
YOU DON'T WANT IT BOILING.
LOTTA PEOPLE WHEN
THEY ADD THEIR RUE,
THEY'LL JUST ADD IT,
AND SHUT IT OFF, AND ADD
THEIR OTHER INGREDIENTS.
BELIEVE IT OR NOT,
THAT'S WHAT MAKES IT LUMPY, OK,
'CAUSE YOU DON'T GIVE THE FLOUR
A CHANCE TO ACTUALLY BREAK DOWN.
IT'S ACTUALLY THE FLOUR
THAT THICKENS IT.
YOU SHOULD STAND THERE
CONSTANTLY AND STIR IT,
ESPECIALLY WHEN IT'S UP
TO TEMPERATURE.
♪ ♪
>> AND HERE YOU GO.
IF YOU DO HAVE A PAIR
OF KITCHEN SCISSORS, IT'S GOOD.
IF NOT, AND YOU HAVE A KNIFE --
ANYTHING YOU HAVE THAT YOU
CAN TAKE AND YOU CAN
JUST START CUTTING.
IT SHOULD PRETTY MUCH
FALL APART.
FIRST THING I DO IS,
I JUST CUT IT,
AND I START BREAKING
THE PIECES APART.
TAKE YOUR BREAST,
JUST CUT IT STRAIGHT DOWN.
YOU CAN PULL THE BREAST APART.
YOU HAVE ALL THIS NICE
BREAST MEAT RIGHT HERE.
YOU CAN TAKE AND JUST STICK
THIS RIGHT IN THE SIDE POT,
SIDE PAN.
TAKING OUT ALL YOUR SKIN,
BREAKING YOUR LEGS APART, OK?
AND NOW, BECAUSE IT'S THE LEGS,
AND THE LEGS HAVE A LOTTA BONES,
AND IT'S NOT LIKE
YOUR BONELESS CHICKEN THERE
ON YOUR BREAST THAT I JUST
CUT OUT, I'M GONNA START
BREAKING THE CHICKEN
RIGHT OFF THE BONE.
TRY TO GET BITE-SIZED PIECES
OUT OF IT 'CAUSE YOU WANT
EVERYBODY TO GET CHICKEN
WHEN YOU'RE ACTUALLY GOING IN,
AND YOU'RE LADLING
IT OUT ON YOUR BISCUITS.
YOU NOTICE I DIDN'T PUT
ANY SPICES IN THE CHICKEN?
I DIDN'T SEASON IT
BECAUSE YOU CAN DO ALL THAT
AFTER THE FACT
ONCE YOU'RE DOING YOUR GRAVY.
AND YOU CAN ACTUALLY --
I ALWAYS UNDER-SPICE THINGS
BECAUSE LOTTA PEOPLE
HAVE DIFFERENT TASTES
AS FAR AS SALT AND PEPPER GOES.
SO I WILL SEASON THE GRAVY,
BUT I ALWAYS UNDER-SEASON IT
BECAUSE I MIGHT LIKE A LOT
MORE SALT THAN MY WIFE MIGHT
OR MY CHILDREN MIGHT LIKE,
AND I GIVE THEM THE OPTION
TO SEASON IT THE WAY THEY WANT.
THERE'S YOUR CHICKEN,
ALL READY TO GO.
SO WE'VE ADDED THAT,
I'VE STIRRED IT.
YOU'VE GOT A GREAT CONSISTENCY,
A NICE CONSISTENCY IN IT.
I'M READY TO ADD
THE OTHER INGREDIENTS.
AND WHAT I'M GONNA DO IS,
I'M GONNA TAKE - WHICH IS
THE MIXED VEGETABLES RIGHT HERE,
ONE POUND -- AND WE'RE GONNA
JUST ADD THIS RIGHT TO IT
IN A FROZEN STATE.
YOU JUST PUT IT RIGHT INTO IT.
OK.
YOUR CHICKEN THAT WE DID,
YOU'RE GONNA ADD THIS
RIGHT TO IT.
OK.
HERE WE ARE
WITH THE FINISHED PRODUCT --
THE WORLD-FAMOUS
CHICKEN AND BISCUITS
ON A SHOESTRING BUDGET,
ALL BOUGHT AT CHANATRY'S
DOWN IN UTICA.
AND THIS IS JUST READY
TO BE PLATED,
SO WE'RE GONNA START.
IF YOU'VE GOT A FAMILY
OF 6 TO 8, THIS'LL BE MORE
THAN ENOUGH FOOD TO FEED THEM.
I'M GONNA ACTUALLY DO IT
WITH 2 BISCUITS.
SEE HOW THEY JUST BREAK
RIGHT APART?
SITTING RIGHT HERE.
I WILL TAKE THIS AND, NATURALLY,
I GOT THE MASHED POTATOES.
LOOK AT THAT.
MASHED POTATOES -- OH.
PUT THAT ALL ON THE PLATE.
AND THEN YOU'RE GONNA TAKE
YOUR CHICKEN AND BISCUITS,
AND YOU'RE JUST GONNA LADLE IT
RIGHT OVER EVERYTHING.
WANNA GET YOUR NICE GRAVY THERE.
BOOM, AND THERE IT IS.
CHICKEN AND BISCUITS.
VOILA.
EASY MONEY.
SHOESTRING BUDGET.
THIS HERE -- NOW LET ME
TELL YOU SOMETHING, TOO.
I STILL HAVE ALL THESE
INGREDIENTS HERE.
JUST TO SHOW YOU HERE.
ALL THESE INGREDIENTS
THAT ARE LEFT OVER.
INITIALLY WHEN YOU HEARD ME
TALKING, I WAS TALKING $22.00?
OK, YOU STILL HAVE ALL THIS
THAT YOU CAN MAKE 3 TIMES
WHAT YOU SEE HERE
OTHER THAN YOUR CHICKEN
AND YOUR VEGETABLES.
SO WHEN YOU BREAK THAT DOWN
ON A COST RATIO,
YOU'RE LOOKING AT ABOUT
A DOLLAR A PLATE.
SO WHERE CAN YOU GO THAT YOU
CAN FEED YOUR FAMILY
FOR $6.00 TO $8.00
ON A FULL MEAL?
LEARN IT HERE.
CNY FLAVOR.
THIS IS WHERE IT'S HAPPENING.
THANKS FOR JOINING US.
HI, SCOTT TRANTER HERE,
HOST OF CNY FLAVOR.
AND I'M SITTING HERE
INTERVIEWING B.J.,
THE OWNER OF THE OTHER GUYS
IN NEW HARTFORD,
RIGHT ON COMMERCIAL DRIVE.
AND THANKS FOR HAVING THE --
TAKING THE TIME TO...
>> NO PROBLEM.
>> ...TO SPEND WITH US
HERE TODAY.
AND I WANTED TO ASK YOU
A FEW QUESTIONS REGARDING
THE RESTAURANT INDUSTRY
AND YOUR NEW ESTABLISHMENT
THAT JUST OPENED
A COUPLE WEEKS AGO.
>> YES.
>> WHAT POSSESSED YOU TO GET
INTO THE RESTAURANT BUSINESS?
I GOTTA ASK THAT FIRST.
>> I JUST LIKE DOING THIS.
YOU KNOW, I LIKE TO COOK.
I LIKE TO INVENT NEW THINGS.
AND, YOU KNOW, JUST SOMETHING
I LIKE TO DO EVERY DAY, SO...
>> NOW, IS THIS
YOUR FIRST RESTAURANT?
>> NO.
I'VE BEEN IN THE PIZZA BUSINESS
FOR AWHILE NOW, SO I WANTED
TO JUST GET INTO SOMETHING
A LITTLE BIT DIFFERENT
AND TRY SOMETHING NEW,
SO I DID THIS.
>> OK.
AND I UNDERSTAND YOU TOOK
ALMOST 9 MONTHS RENOVATING THIS.
>> I DID.
YOU KNOW, I TOOK IT
OVER IN JANUARY, AND IT NEEDED
A LOT OF REMODELING.
ELECTRICAL, PLUMBING, YOU KNOW,
WORK FROM THE BASEMENT UP.
WE HAD TO GET FULL DESIGNS AND,
YOU KNOW, WORK WITH THE TOWN
OF HARTFORD TO GET THINGS DONE,
AND THIS IS THE RESULT
OF IT, SO...
>> NOW, YOU MISSED
THE SUMMER SEASON.
>> I DID.
YEP, YEP.
>> AND WE'RE APPROACHING WINTER.
LATE FALL, WINTER,
WHICH IS USUALLY A HARD TIME
FOR RESTAURANTS.
WHAT'S GONNA MAKE IT DIFFERENT
FOR THIS RESTAURANT HERE
THAT'S GONNA BE YOUR NICHE
TO ACTUALLY MAKE IT
IN THIS LOCATION?
>> RIGHT.
I DIDN'T WANNA -- I WANTED IT
OPEN YEAR-ROUND.
HAVE AN ICE CREAM PLACE
THAT'S OPEN YEAR-ROUND
FOR SOMETHING DIFFERENT
IN THE AREA.
I'M GONNA HAVE A NEW
LIKE WINTER MENU
AND A SUMMER MENU.
WE'RE STILL GONNA HAVE
THE SUMMER FOODS -- HOT DOGS,
HAMBURGERS, AND, YOU KNOW,
KIELBASA AND ALL THAT.
BUT WE'RE GONNA ADD SOME
MORE SOUPS AND SANDWICHES
FOR WINTERTIME AND GET
INTO DELIVERING FOOD FOR,
YOU KNOW -- THIS KINDA FOOD
TO LOCAL BUSINESSES
AND STUFF, SO...
>> GREAT.
WELL, I NOTICED IT'S NOT JUST
HAMBURGERS AND HOT DOGS,
OR EVEN JUST ICE CREAM.
>> RIGHT.
>> I NOTICED YOUR MENU.
YOU GOT A LOTTA
WONDERFUL THINGS.
AND HOMEMADE CLAM CHOWDERS,
AND CHILIES, AND REUBENS,
AND ALL SORTS A THINGS.
SO IT'S REALLY NOT JUST
AN ICE CREAM STAND.
IT'S PRETTY MUCH
A FULL-SERVICE RESTAURANT
FROM WHAT I COULD SEE.
>> YEAH, WE LIKE TO, YOU KNOW,
CHANGE IT UP A LITTLE BIT
FROM THE ORDINARY BARBECUE PLACE
OR WHATNOT.
AND SO WE'RE GONNA HAVE
NEW SANDWICHES AND ADD MORE
AS WE GO ALONG
THROUGH THE WINTER.
AND SOUPS AND HAVE
DAILY LUNCH SPECIALS AND STUFF.
SO, YOU KNOW, IT'S GONNA
BE CREATIVE.
>> WELL, I NOTICED THERE'S
A LOTTA COMPETITION
IN THE AREA.
YOU KNOW, YOU GOT
THE SANGERTOWN MALL
RIGHT BEHIND US, YOU GOT
THE FOOD COURTS IN THERE,
YOU GOT PLACES DOWN THE STREET.
WHAT DIFFERENTIATES YOU
FROM THE GUY DOWN THE STREET?
>> WELL, WE ACTUALLY LIKE,
YOU KNOW, HAND PRESS
OUR BURGERS.
FRESH GROUND BEEF, YOU KNOW.
EVERYTHING HERE IS FRESH.
OUR CHILI'S MADE EVERY DAY,
AND SOUPS.
AND, YOU KNOW, WE DON'T TAKE IT
OUT OF A BOX AND THROW IT
ON THE GRILL, AND, YOU KNOW,
PRAY THAT IT'S GOOD.
♪ ♪
>> IT'S NOT ONLY FRESHLY MADE,
YOU USE TOP-QUALITY INGREDIENTS.
>> RIGHT.
YEAH, WE USE GROUND CHUCK
FOR OUR BURGERS,
AND ANGUS ROAST BEEF
FOR OUR BEEF BARBECUES,
AND, YOU KNOW, IMPORTED HAM.
>> NOW WHAT'S
A BEEF WECK SANDWICH?
>> IT'S ACTUALLY --
IT'S BIG OUT IN BUFFALO.
AND IT'S A BEEF BRISKET
THAT'S SOAKED IN AU JUS.
AND THE BUN IS WITH A --
IT'S TOASTED WITH KOSHER SALT
AND CARAWAY SEED, AND IT
JUST KIND OF MELTS ALTOGETHER.
IT'S A SALTY BUN.
>> ALRIGHT.
NOW I ALSO UNDERSTAND
THAT YOU DON'T JUST BUY
THE PREPACKAGED POUCH SOUPS
OR THE CANNED SOUP.
>> NO, NO.
>> YOU DO YOUR CLAM CHOWDER...
>> YEAH, YEAH.
WE DO IT ALL HOME MADE.
YOU KNOW, WE DO
THE FRESH FISH FRIES
ON FRIDAYS.
WE HAVE THE CLAM CHOWDER
TO GO ALONG WITH THAT.
>> BASICALLY, YOU CAN SERVICE
THE ENTIRE POPULATION.
WHETHER YOU WANTED A KIELBASA,
OR WHETHER YOU WANTED A REUBEN,
SOME ITALIAN STUFF
YOU HAVE UP THERE, I SEE,
WITH YOUR HOT SAUSAGE...
>> YEAH, I MEAN, IT'S ALMOST
LIKE GOING TO A FAIR
OR SOMETHING, YOU KNOW,
AND HAVING A LOTTA OPTIONS
TO CHOOSE FROM.
>> SEE, WHEN YOU DRIVE BY
HERE INITIALLY, I THINK
A LOTTA PEOPLE WOULD GET
THE IMPRESSION THAT
YOU COULDN'T DO THAT.
>> RIGHT.
>> BUT THAT'S WHAT IMPRESSED ME
WHEN I WALKED IN IS
I SAW YOUR FACILITIES,
AND YOUR HOOD SYSTEMS,
YOUR GRILLS, EVERYTHING.
YOU COULD REALLY SERVICE
A HUNDRED PEOPLE THAT STOOD
AND WALKED IN THE DOOR.
>> SURE.
SURE.
YEAH, WE TOOK A SMALL BUILDING
AND, YOU KNOW, MADE IT SOMETHING
THAT HOPEFULLY WILL BE AN ICON
FOR YEARS TO COME.
>> SO BASICALLY, IT'S QUALITY
WITHOUT COMPROMISE.
>> RIGHT.
>> OK.
YOU CAN GET A BURGER JUST
ABOUT ANYWHERE OR SOME OF THESE
ITEMS JUST ABOUT ANYWHERE.
BUT WITH YOU --
WITH THE HOMEMADE, THE QUALITY,
THE HOMEMADE INGREDIENTS,
THE TIME AND EFFORT THAT YOU
PUT INTO IT REALLY GIVES
THE PEOPLE A PAR LEVEL ABOVE
ANY PLACE AROUND HERE.
>> I BELIEVE IT DOES, YEAH.
I MEAN, WE HAVE -- YOU KNOW,
OUR BURGERS ARE 5 OUNCES,
AND, YOU KNOW, WE HAVE
A DOUBLE BURGER, YOU KNOW,
FOR SOMEBODY THAT'S
REALLY HUNGRY, YOU KNOW.
AND I THINK OUR PORTIONS
ARE GOOD, YOU KNOW.
I THINK WE -- YOU WON'T
LEAVE HERE HUNGRY,
AND IT'S REASONABLY PRICED.
>> WHAT ABOUT YOUR ICE CREAM?
TELL ME ABOUT YOUR ICE CREAM.
>> WE USE MERCER'S
FOR OUR HARD ICE CREAM,
AND WE'RE USING KOHLER
FOR OUR SOFT-SERVE ICE CREAM.
IT'S FROM SYSCO FOODS.
♪ ♪