Chicken riggies - CNY Flavor 1/3/2012


Uploaded by CNYFlavor on 12.12.2011

Transcript:
♪ ♪
>> HEY, WELCOME TO CNY FLAVOR
WE'RE GONNA HAVE
A GREAT SHOW TONIGHT.
WHAT WE'VE GOT HERE
IS WE'RE GONNA DO SOME RIGGIS.
NOW THERE'S A LOT
OF MISCONCEPTIONS
ON WHAT RIGGIS ARE,
WHERE THEY STARTED.
WHETHER IT WAS UTICA,
YOU'VE GOT SEVERAL PEOPLE
IN UTICA THAT SAY THAT
THEY STARTED IT,
BUT NO ONE CAN DEFINITIVELY SAY.
ROME, UPSTATE NEW YORK,
THEY SAY THAT THEY'RE
THE ONES THAT STARTED IT.
SO, INSTEAD OF GETTING
INTO ALL THAT CONTROVERSY,
I'D JUST LIKE TO ANNOUNCE
RIGHT HERE, RIGHT NOW
THAT I INVENTED THEM.
I'M JUST KIDDING.
I'M JUST KIDDING.
BUT WHAT I HAVE DONE
IS I'VE PERFECTED
SOME OF THE RECIPES.
I'M GONNA SHOW YOU A COUPLE
OF DIFFERENT RECIPES
WITH THE RIGGIS.
I'M GOING TO DO A CHICKEN RIGGI,
AND THEN I'M GOING TO DO
A REGULAR RIGGI
WITH THE MARINARA.
BUT I'VE GOT THIS NICE,
CHEESE STUFFED RIGATONI.
THEY COME FROZEN.
THEY'RE ALREADY PAR-BOILED,
PAR-COOKED.
AND THEY'RE MADE RIGHT
IN SCHENECTADY.
THE SAUSAGE, I USE
A HOT ITALIAN SAUSAGE.
IT'S ACTUALLY DINO'S BRAND,
RIGHT IN UTICA.
SO THEY'RE REAL EASY TO FIND,
REAL EASY TO GET.
NATURALLY YOU'RE
REGULAR RIGATONIS,
YOU GOT YOUR CRUSHED RED PEPPER,
GRANULATED GARLIC.
YOU GOT YOUR HOT CHERRY PEPPERS,
DEPENDING UPON WHETHER
YOU WANT THEM HOT OR MILD,
REALLY, REALLY SPICY.
WE'RE GOING TO DO THEM MORE
ON THE MEDIUM LEVEL TONIGHT.
YOU GOT YOUR MUSHROOMS.
I ALWAYS PUT MUSHROOMS IN IT,
NICE SAUTÉED MUSHROOMS,
YOUR HEAVY CREAM,
AND NATURALLY YOUR MARINARA,
ANOTHER LOCAL ONE,
MARINARA RIGHT HERE.
I'M GONNA DO A LITTLE TWIST
THIS TIME, AND I'M GONNA PUT
A LITTLE SAUTÉED CASHEWS IN IT,
WITH 100% VIRGIN OLIVE OIL.
THIS WHOLE THING,
WHEN WE'RE DONE WITH IT,
YOU CAN FEED ANYWHERE
FROM A FAMILY OF EIGHT TO 12.
YOU'RE LOOKING AT ABOUT
$1.60 PER PERSON.
WE'RE GOING TO GET THIS
INTO THE OVEN.
WHAT I DO WITH THE SAUSAGE IS
I ACTUALLY BAKE IT FIRST
FOR ABOUT 20 MINUTES.
THAT JUST HELPS IT COOK DOWN,
SEALS IN THE JUICES
BEFORE I ACTUALLY CUT IT,
AND THEN I END UP SAUTEING IT.
I'LL SHOW YOU THAT
IN JUST A MINUTE.
>> 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 LIFE
FOR MUCH LESS THAN YOU'D EXPECT.
VISIT NOSHEEPDESIGNS.COM TODAY
TO SEE HOW WE CAN HELP YOU.
>> SO HERE WE ARE.
WE HAVE OUR WATER BOILED.
WE'RE GOING TO ADD THE NOODLES,
ADD A LITTLE SALT INTO IT.
JUST A FEW SHAKES
GETS YOU GOING.
AND THEN YOU'RE GOING TO TAKE
AND OPEN IT UP, PUT IT
RIGHT IN THERE.
NOW YOU'RE LOOKING AT
APPROXIMATELY SIX
TO EIGHT MINUTES.
IN SIX TO EIGHT MINUTES
IT'LL COME OUT AL DENTE,
WHICH JUST SIMPLY MEANS
A LITTLE FIRM, HARD,
AND THE REASON WHY
YOU WANT IT LIKE THAT
IS BECAUSE YOU'RE GOING
TO CONTINUE TO COOK THEM
WHEN YOU ACTUALLY SAUTE THEM.
WHEN YOU GET YOUR MARINARA,
YOUR HEAVY CREAM,
AND YOU START ADDING
AND PUTTING TOGETHER
YOUR INGREDIENTS,
YOU WANT THEM AL DENTE
BECAUSE THEY'RE GOING
TO CONTINUE TO COOK.
WHEN YOU COOK THEM ALL THE WAY,
WHAT'S GOING TO HAPPEN IS
ONCE YOU ADD THEM TO YOUR MIX,
THEY'RE GOING TO FALL APART,
AND YOU'RE NOT GOING
TO REALLY HAVE THE RIGGIS.
SO, THIS IS GOING TO TAKE
ABOUT SIX TO EIGHT MINUTES.
WE'RE NOT EVEN GONNA DO
OUR STUFFED ONES YET
BECAUSE REMEMBER YOU'RE TALKING
FOUR TO FIVE MINUTES
ON THOSE IN HOT WATER.
SO NOW THAT WE'VE
GOT THIS GOING,
WE'RE GONNA START GETTING
EVERYTHING ELSE ALL TOGETHER,
OUR CHICKEN AND SO FORTH.
SO, COOKING IS A PERSONAL THING.
WHEN THEY CALL IT CULINARY ART,
IT'S AN ART.
SO DEPENDING UPON HOW
YOU LIKE THINGS SPICED,
YOU LIKE THINGS TO TASTE,
YOU CAN ADD WITH RIGGI,
THAT'S THE BEAUTY OF RIGGIS
IS YOU CAN ADD
OR DELETE ANYTHING
AS LONG AS YOUR BASIC THING
IS RIGGIS, RIGATONI.
SO WHAT I'M GONNA DO TODAY
IS I'M GONNA TAKE
SOME SWEET PEPPERS
TO GIVE IT THAT NICE TANG,
AND I'M GONNA SLICE THESE UP.
THOSE WILL ACTUALLY ALL GO
IN THE PAN.
I HAVE MY CHICKEN ALL BROKEN UP.
IT'S JUST EXCESS CHICKEN.
WE'RE GONNA GET GOING ON
THAT NOW, AND I'M JUST
GONNA TAKE THE PEPPERS.
NATURALLY YOU WANT TO TAKE THEM
AND JUST CUT OFF THE EDGES.
REMEMBER WHAT I SAID ABOUT
THE KNIFE SAFETY.
AND THEN YOU'RE JUST GOING
TO SLICE THEM STRAIGHT DOWN.
IT DOESN'T MATTER AS FAR AS
THE WIDTH THAT YOU GO.
YOU CAN EVEN CHANGE IT UP
FOR THE COLOR
AND THE EYE COORDINATION
WHEN YOU'RE LOOKING AT IT
AND YOU CAN SLICE THEM LONG.
I WILL RINSE THEM
TO TAKE THE SEEDS OFF.
I HAVE A STRAINER.
I'VE ALREADY TAKEN
THE RIGATONI OFF THE STOVE,
COOKED IT FOR ABOUT EIGHT
TO NINE MINUTES
AND THEN I IMMEDIATELY
STRAINED IT AND PUT COLD WATER
TO STOP THE COOKING PROCESS
CAUSE IT'S STILL GOING
TO CONTINUE TO COOK
ONCE I PUT IT IN THE PAN.
SO, YOU CAN TAKE IT SIDEWAYS.
YOU CAN GO THIN.
REMEMBER, WE'VE TALKED
IN PREVIOUS SHOWS
ABOUT THE UNIFORMITY.
YOU WANT THEM SO THAT
THEY'LL COOK ALL
AT THE SAME TIME,
SO YOU WANT THE SIZES
TO BE BASICALLY THE SAME.
AND DEPENDING ON HOW MUCH
YOU WANT TO PUT IN IT,
SEE THE NICE COLOR
AND THE TEXTURE OF IT?
BEAUTIFUL.
AND THEN YOU CAN EVEN DOUBLE
THEM UP, DEPENDING UPON
YOUR SKILL WITH THE KNIFE,
AND CUT TWO AT THE SAME TIME.
ROCKING MOTION, AND THERE IT IS.
NOW I'M GOING TO TAKE THIS
OVER TO MY STRAINER,
AND I'M JUST GOING TO GIVE THEM
A QUICK RINSE.
I HAVE A STRAINER RIGHT HERE.
I'M JUST GOING TO COME IN
AND GIVE IT A QUICK RINSE,
AND THEN THESE ARE ALL READY
AS MY INGREDIENT.
I WANT TO TAKE MY SAUSAGE.
I PUT MY SAUSAGE IN THE OVEN.
IT'S BAKING AT 400 DEGREES,
JUST ABOUT DONE.
I'M GONNA TAKE THAT OUT
AND SHOW YOU HOW TO CUT THAT UP.
AND THEN WE'LL BE READY
TO PUT IT ALL TOGETHER.
♪ ♪
>> OH, LOOK AT THAT.
THIS IS OUR NICE
ITALIAN SAUSAGE HERE,
HOT ITALIAN SAUSAGE.
OOH, LISTEN TO THAT.
DID YOU HERE THAT SIZZLE?
OH MY GOD.
DON'T CUT RIGHT INTO IT
INITIALLY BECAUSE WHAT'S GOING
TO HAPPEN IS YOU'RE GONNA
BLEED ALL THE LIQUIDS OUT.
YOU WANNA LET THIS RE-HYDRATE
ITSELF BECAUSE IT'S ACTUALLY
GOING TO TAKE THE JUICES
AND RE-HYDRATE ITSELF
AND PUMP IT BACK INTO IT.
SO YOU WANT TO LET IT COOL DOWN
JUST FOR A FEW MINUTES.
LET IT SIT AND SET
FOR MAYBE FIVE TO SEVEN MINUTES,
AND THEN IT'S ALL READY TO CUT.
SO, THE SAUSAGE IS COOKED.
WE COOKED IT IN THE OVEN,
400 DEGREES ABOUT 20 MINUTES.
I'M GOING TO SHOW YOU
A COUPLE DIFFERENT WAYS
THAT YOU CAN CUT THIS,
AND IT'S ALL FOR AESTHETICS,
FOR THE LOOK, BECAUSE PEOPLE
A LOT OF TIMES, HERE I'LL
JUST SHOW YOU REAL QUICK.
LET'S JUST SAY YOU TAKE
YOUR SAUSAGE HERE,
AND YOU'RE JUST GONNA CUT
REGULAR ROUND CIRCLES.
THIS IS ONE WAY
THAT'S REAL EASY, COMING ACROSS,
STRAIGHT DOWN,
ALL ABOUT UNIFORM,
THE SAME LENGTH.
NOW, ANOTHER WAY THAT YOU CAN
CUT IT THAT LOOKS REALLY GOOD
ON A PLATE, ESPECIALLY
WHEN YOU'RE PLATING IT
IF YOU'RE ENTERTAINING,
YOU HAVE GUESTS,
FAMILY FROM OUT OF TOWN,
YOU TAKE IT, AND YOU ACTUALLY
PUT IT AT AN ANGLE.
SO YOU'RE GONNA CUT THIS DOWN,
AND IT'S THE SAME WIDTH,
AND I'LL SHOW YOU
WHAT I MEAN, IT'S THE SAME WIDTH
AS THE CIRCLE RIGHT HERE,
BUT IT LOOKS A LOT BETTER,
AND IT'S A LOT
BETTER PRESENTATION.
AND THAT'S ALL YOU DO
IS YOU JUST DO IT AT AN ANGLE,
AND YOU CUT THIS DOWN.
AND WHEN THIS IS IN YOUR RIGGIS,
IT JUST MAKES IT LOOK LIKE
THERE'S A LOT MORE.
SO I CUT IT TWO DIFFERENT WAYS.
I'LL DO TWO DIFFERENT RIGGIS
FOR YOU, THE ONE WITH
THE STUFFED CHEESE RIGGIS,
LOCAL FROM SCHENECTADY,
AND THEN I'LL DO
THE REGULAR RIGGIS.
AND IT'S OKAY TO CUT IT IN HALF,
JUST TO GIVE YOU
A BETTER WORKING SPACE.
NOTICE MY FINGERS?
THEY'RE THE GUIDE,
AND I'M MOVING IT BACK
AS I'M CUTTING.
SO THERE'S YOUR ITALIAN SAUSAGE.
WE'RE READY TO DO OUR RIGGIS.
WE'RE READY TO START PUTTING
THIS ALL TOGETHER.
OKAY, SO WHAT WE'RE GOING
TO DO NOW, THE FIRST THING
WE'RE GOING TO DO IS PUT
SOME OLIVE OIL IN A SAUTE PAN,
AND WE'RE GOING TO START
ROASTING THE CASHEWS.
THAT'S THE VERY FIRST THING
WE'RE GOING TO DO.
WE'RE GOING TO DO THAT FIRST
BECAUSE THAT TAKES
A MOST OF THE TIME.
YOU'RE LOOKING AT ANYWHERE
FROM THREE TO FIVE MINUTES
DEPENDING ON HOW MUCH HEAT
YOU'RE PUTTING IN IT.
YOU LET YOUR OLIVE OIL
GET A LITTLE BIT GOING.
AND THESE ARE
JUST REGULAR CASHEWS.
YOU CAN GET GOOD DEALS
ON OFF BRANDS, CASHEW,
PLANTERS, BUT THEN YOU CAN
GET SOME STORE BOUGHT ONES,
WHETHER IT BE HANNAFORD,
CHANANTRY'S,
SOME OF THE LOCAL STORES
THAT YOU CAN GET
REALLY GOOD DEALS ON IT.
AND THAT'S ALL YOU'RE GOING
TO DO IS JUST ROAST THEM.
A LOT OF PEOPLE DON'T KNOW THAT
YOU CAN ACTUALLY ROAST THEM.
IT GIVES IT A WONDERFUL FLAVOR.
AND WE'RE GOING TO TAKE THAT
AND GET THIS GOING.
AT THE SAME TIME, I'M GOING
TO START THE MARINARA BECAUSE
THAT'S THE FIRST INGREDIENT
THAT YOU PUT INTO YOUR RIGGIS.
I'M GOING TO GET TWO PANS
OF RIGGIS GOING.
ONE'S GOING TO BE STUFFED,
AND ONE IS GOING TO BE
THE REGULAR ONES.
STICK THOSE BACK, MEDIUM HEAT,
MEDIUM TO LOW HEAT.
MAKE SURE YOU SHAKE
YOUR MARINARA.
YOU'RE JUST GOING TO TAKE IT
AND DUMP IT RIGHT IN.
WHOOP.
TRY NOT TO BE AS MESSY AS I AM.
OH, IT'S NICE.
NOW, THE REASON WHY I'M DOING
TWO DISHES FOR YOU IS BECAUSE
AT CNY FLAVOR
AND AT CNYFLAVOR.COM,
ONE OF THE THINGS WITH FOCUSING
ON LOCAL THEMES
AND LOCAL RECIPES IS WE TRY
TO HELP YOU, TEACH YOU HOW
TO COOK ON A SHOESTRING BUDGET.
THE DISHES THAT I'M DOING TODAY,
YOU CAN RANGE FROM A DOLLAR
A PERSON UP TO $1.60,
$1.65 A PERSON, DEPENDING ON
WHAT YOU'RE GOING TO ADD
INTO IT, LIKE THE SAUSAGE,
IF YOU'RE GOING TO ADD
THE EXTRA INGREDIENTS
LIKE THE CHICKEN AND SO FORTH.
YOU CAN GET IT AS EXPENSIVE
AS YOU WANT OR AS CHEAP,
BUT STILL A QUALITY,
GOOD TASTING MEAL.
THAT'S WHY I'M DOING IT
BOTH WAYS FOR YOU.
AND WITH THE PEANUTS,
YOU'RE JUST SAUTEING THEM UP.
I'VE GOT THE HEAT GOING ON THIS.
YOU WANT TO LET YOUR MARINARA
HEAT UP BEFORE YOU ADD
YOUR HEAVY CREAM.
SOME PEOPLE LIKE
A REAL RED RIGGI.
OTHER PEOPLE LIKE THE PINK.
I, PERSONALLY, LIKE THE PINK.
I THINK IT'S A LITTLE BETTER
PRESENTATION FOR YOUR EYES,
YOUR SMELL, AND YOUR TASTE.
AND THAT'S THE MAIN THING
WE'RE GOING FOR TODAY IS TASTE.
SO THAT'S ALL GOING.
NOW SEE, REMEMBER, I ALREADY
COOKED THE OTHER RIGGIS.
I HAVE WATER BACK HERE.
SEE THE STEAM COME OFF,
AND I'M READY NOW TO PUT
MY STUFFED RIGGIS IN HERE.
STUFFED RIGGIS ONLY TAKE
FOUR TO FIVE MINUTES.
THEY'RE ALREADY PAR-COOKED.
AND YOU'RE JUST GOING TO
TAKE THEM AND PLACE THEM
RIGHT IN THE WATER.
MOVE THEM AROUND A LITTLE BIT,
A LITTLE SALT IN THE WATER.
YOU'RE LOOKING AT ABOUT
FOUR MINUTES HERE.
MEANWHILE THIS IS HEATING UP,
AND I'M GOING TO ADD
THOSE SWEET PEPPERS
THAT YOU SAW ME CHOP UP
A LITTLE EARLIER.
I'M GONNA ADD THE SWEET PEPPERS
TO THIS, COOK THEM DOWN
A LITTLE BIT.
FIRST, THOUGH, THE PEANUTS.
THIS IS GETTING NICE HERE.
STEAM'S STARTING TO COME OUT,
STARTING TO SIMMER
AROUND THE EDGES,
SO I AM ALMOST READY
FOR MY HEAVY CREAM.
YOU'RE LOOKING AT ABOUT
TWO OUNCES OF THE HEAVY CREAM.
I'M GONNA PUT ABOUT
AN OUNCE IN EACH ONE.
SEE IF YOU CAN SEE THIS.
THIS IS GONNA COOK DOWN.
IT'S GONNA GIVE IT
THAT NICE PINK COLOR.
NOW YOU CAN USE, IN THE EVENT
THAT YOU DON'T HAVE HEAVY CREAM,
OR EVEN A LIGHT CREAM,
YOU CAN USE MILK.
MILK DOESN'T WORK
AS GOOD, THOUGH.
THE HEAVY CREAM IS THE ONE
THAT AERATES AND STUFF
TO GIVE IT THAT GOOD LOOK
AND GOOD TASTE.
OOH, SEE NOW THAT'S COOKING UP.
MUSHROOMS, USE REGULAR CANNED.
YOU CAN USE FRESH MUSHROOMS.
SOMETIMES YOU CAN GET A DEAL
AND THEY'RE ACTUALLY CHEAPER
IF YOU BUY THEM THE FRESH ONES
AND SLICE THEM UP YOURSELF.
SO WHAT YOU'RE GOING TO DO
IS JUST PUT THEM RIGHT IN.
LOOK AT THESE PEANUTS.
OH.
IT'S IMPORTANT THAT YOU USE
THE OLIVE OIL, TOO,
GIVES IT A MUCH BETTER FLAVOR.
NOW, WHILE THIS IS COOKING,
I'M GONNA DO ONE HOT,
MEDIUM TO HOT,
AND I'M GONNA DO ONE MILD.
THE ONES THAT YOU WANT
TO DO MILD,
USE YOUR CRUSHED RED PEPPERS.
DON'T DO BOTH THE CHERRY PEPPERS
AND THE CRUSHED RED PEPPERS.
JUST USE YOUR CRUSHED PEPPERS.
I'M GONNA DO THAT ONE HERE
IN THE BACK.
THAT'S GONNA BE YOUR MILD ONE.
AND WHAT I DID IS I USED
ABOUT A HALF A TEASPOON.
NOW, THE ONE IN THE FRONT HERE,
I'M GONNA USE
THE CHERRY PEPPERS.
THESE ONE HERE,
I'M LIBERALLY GOING
TO PUT IN APPROXIMATELY
THREE TABLESPOONS,
TEASPOONS I MEAN,
NOT TABLESPOONS.
HEAR THIS ALL SIZZLING UP.
OOH.
NOW, SEE THE PEANUTS,
HOW THEY'RE STARTING TO BROWN?
THAT MEANS THEY'RE ROASTING.
NOW, ONE OF THE WAYS YOU CAN
TELL WHEN YOU'RE STUFFED RIGGIS
ARE STARTING TO COOK
IS THEY'LL ACTUALLY FLOAT
TO THE TOP.
INITIALLY WHEN YOU PUT THEM
IN THE WATER, THEY SINK
TO THE BOTTOM,
BUT AS THEY START COOKING,
IF YOU CAN SEE THIS,
THEY'RE STARTING TO FLOAT
TO THE TOP.
THAT MEANS THEY'RE ALMOST DONE,
SO NOW I'M GONNA TURN
THE HEAT DOWN
AND ADD MY PEPPERS.
OOH.
SEE THAT COLOR RIGHT THERE
WITH THE CASHEWS IN THE?
AND PEOPLE DON'T REALIZE,
WHEN YOU ROAST CASHEWS
OR YOU ROAST WALNUTS,
THEY GET REALLY, REALLY SOFT.
THESE ARE ALMOST DONE.
YOUR SAUCE IS ALMOST DONE.
NOW THE GRANULATED GARLIC,
YOU'RE LOOKING AT ABOUT
A TEASPOON IN EACH,
SO WE'RE JUST GOING
TO LET THIS SIMMER,
ABSORB SOME OF THE OLIVE OIL,
WHICH GIVES IT
A GREAT DISTINCTIVE TASTE,
AND THEN WE'RE GOING TO MIX THIS
WITH THE TWO OF THEM.
>> 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.
>> WE'RE READY NOW
TO PUT THIS ALL TOGETHER.
I HAVE THE CASHEW PEANUTS
RIGHT HERE
WITH THE SWEET PEPPERS.
I USED APPROXIMATELY EIGHT
TO TEN OUNCES OF THE PEANUTS.
THEY BROWNED REALLY,
REALLY GOOD, ROASTED REAL GOOD.
I'VE GOT THE SAUCES
ALL READY TO GO.
I'M GONNA ADD THE SAUSAGE NOW.
I'M GONNA HAVE
TWO DIFFERENT ONES
THAT I'M GONNA DO
ONE WITH THE SAUSAGE
AND THE CHICKEN,
SO IT'LL BE CHICKEN RIGGIS.
THAT'S GONNA BE OUR STUFFED,
AND THE BACK ONES GONNA BE
THE REGULAR RIGGIS.
IT'S IMPORTANT THAT YOU LET
THIS COOK WITH IT BECAUSE
IT'S GONNA ABSORB THE MARINARA
AND SOME OF THE SEASONINGS
THAT WE PUT IN THERE,
THAT YOU DON'T JUST THROW IT
ALL TOGETHER.
EVEN THOUGH IT'S COOKED,
WE'RE STILL COOKING IT,
AND SO IT'S GONNA ABSORB
OR HYDRATE THE SAUSAGE.
THE SAUCE IS GOING TO GO
INTO IT.
I'M GOING TO ADD THE CHICKEN
INTO THE FRONT.
AND NOW THE PEPPERS
AND THE CASHEWS,
I WANT THEM HALF AND HALF.
AND YOU'RE GOING TO MIX
THIS ALL TOGETHER.
OOH.
AND NATURALLY THE FRONT ONE
IS A LOT THICKER BECAUSE
YOU HAVE MORE INGREDIENTS IN IT.
SO YOU LET THAT COOK DOWN
FOR ABOUT TWO TO THREE MINUTES.
IT'LL COOK UP REAL QUICK.
AND I ALREADY TOOK
THE STUFFED RIGGIS OFF
AND STRAINED THEM.
THEY'RE READY TO GO IN,
AND THOSE ARE GONNA GO
IN MY FRONT.
PUT THEM RIGHT IN THE FRONT.
NOW, WHAT I LIKE TO DO
AT THE END OF THIS
IS YOU CAN EITHER USE
BREAD CRUMBS ON THE TOP
OR YOU CAN USE PARMESAN CHEESE.
I LIKE USING PARMESAN CHEESE.
JUST LET THAT STEAM UP
A LITTLE BIT.
PUT THAT IN.
SOME PEOPLE LIKE GARLIC TOAST
WITH THIS, REAL EASY
TO MAKE GARLIC TOAST.
I HAD THE GRANULATED GARLIC.
YOU JUST TAKE SOME MARGARINE
OR REAL BUTTER.
YOU CAN USE YOUR MICROWAVE
AND JUST LIQUEFY IT
A LITTLE BIT.
ADD SOME GARLIC,
GRANULATED GARLIC TO IT,
SPREAD THAT AND ACTUALLY FRY IT,
NICE EASY WAY TO DO IT.
IF YOU HAVE YOUR OVEN ON
AND IT'S STILL HOT,
YOU CAN ACTUALLY BAKE IT, TOO.
AND NOW, WE ARE DONE.
IT'S THAT QUICK.
IT'S THAT EASY.
AND NOW I'M GONNA PLATE IT UP,
SHOW YOU HOW IT LOOKS
ON A PLATE, AND SHOW YOU
THE DIFFERENCE IN THE PRICES
BETWEEN THE ONE WITH THE CHICKEN
AND EVERYTHING IN IT
AND THEN THE ONE
WITH JUST THE RIGGIS,
COMPARED TO THE STUFFED.
WE'LL BE RIGHT BACK.
♪ ♪
>> HERE AT CNY FLAVOR
WE TRY TO GIVE YOU SOME OPTIONS.
WE GAVE YOU A COUPLE
OF GREAT DISHES HERE TONIGHT
WITH CHICKEN RIGGIS
AND REGULAR RIGGIS.
THE DIFFERENCE IN COST
YOU'RE LOOKING AT IS
YOU CAN FEED A FAMILY,
WHAT WE DID TONIGHT,
EIGHT TO 12 PEOPLE YOU CAN FEED
FOR ABOUT A BUCK A PERSON.
WHEN YOU START ADDING
THE CHICKEN
AND OTHER INGREDIENTS,
YOU'RE LOOKING AT ABOUT $1.60,
$1.65 PER PERSON.
COOKING ON A SHOESTRING BUDGET
HERE AT CNY FLAVORS,
WE REALLY APPRECIATE,
WE THANK YOU FOR TUNING IN.
I WOULD LIKE TO MENTION
THAT A LOT OF PEOPLE
HAVE DIFFERENT TAKES ON RIGGIS,
AND THERE IS A LOT
OF CONTROVERSY
ON WHERE IT STARTED.
THERE IS A FACEBOOK PAGE
CALLED CHICKEN RIGGIS.
IT'S GOT LIKE 15,000 FOLLOWERS.
SO YOU CAN GO ON THERE.
THERE'S RECIPES ON THERE.
YOU CAN TWEAK YOUR OWN,
SUBMIT YOUR OWN, DO A COUPLE
OF LITTLE THINGS DIFFERENT,
BUT AT CNYFLAVOR.COM,
YOU COME TO US, WE'RE GOING
TO TEACH YOU HOW TO DO IT
ON A SHOESTRING BUDGET.
THANKS FOR WATCHING.
>> 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 LIFE
FOR MUCH LESS THAN YOU'D EXPECT.
VISIT NOSHEEPDESIGNS.COM TODAY
TO SEE HOW WE CAN HELP YOU.
>> HI, SCOTT TRANTER HERE,
HOST OF CNY FLAVOR,
AND I'M SITTING HERE
WITH TONY RAFFULE
OF THE PATIO DRIVE-IN,
THE INFAMOUS PATIO DRIVE-IN
ON ORISKANY BOULEVARD
DOWN HERE IN UTICA.
HOW YOU DOING, TONY?
>> VERY GOOD, SCOTT.
PLEASURE TO BE HERE WITH YOU.
>> PLEASURE AND AN HONOR
TO BE ABLE TO SIT HERE
AND TALK WITH YOU AND LEARN
A LITTLE BIT OF THE HISTORY
HERE AT CNY FLAVOR.
WE'RE HIGHLIGHTING AND FOCUSING
ON THE LOCAL BUSINESSES,
THE LOCAL RESTAURANTS,
GETTING THE FLAVORS.
AND I UNDERSTAND YOU'VE BEEN
HERE A LONG TIME.
>> YEAH, WE'VE BEEN HERE
SINCE 1954.
MY PARENTS STARTED
WHEN I WAS SIX YEAR OLD,
AND WE'VE GOT QUITE A BIT
OF HISTORY IN THE BUILDING.
WE STARTED OUT
AS A LITTLE DRIVE-IN
WITH ABOUT FOUR TABLES INSIDE.
WE HAD THE OLD CARS,
JUKE BOXES OUTSIDE,
JUST LIKE HAPPY DAYS,
AND IT WAS REAL.
>> NOW, THE PATIO DRIVE-IN
WAS A REAL DRIVE-IN,
WHERE THE GIRLS WOULD COME OUT
AND ACTUALLY SERVE THE FOOD
IN THE CAR.
>> ABSOLUTELY.
YES, SIR.
WE HAD ALL KINDS OF
BEAUTIFUL YOUNG GIRLS
GOING OUT TO THE CARS.
TURN YOUR LIGHTS ON,
THEY'D RUN RIGHT OUT.
WE HAD A JUKE BOX OUTSIDE,
A COUPLE OF JUKE BOXES INSIDE,
MUSIC OUTSIDE,
AND WE WENT TILL FOUR O'CLOCK
IN THE MORNING,
SEVEN NIGHTS A WEEK.
>> NOW, WHAT ARE YOU HOLDING
IN YOUR HAND THERE?
>> RIGHT HERE WE HAVE
OUR CAR HOP TRAYS,
ORIGINAL CAR HOP TRAY.
THE GIRLS USED TO GO OUT
TO THE CAR, USED TO PUT IT
INSIDE OF THE WINDOW
AND GO UP AGAINST THE CAR
AND HOLD THEIR FOOD ORDER
IN PLACE.
AND WHEN THEIR FOOD WAS READY,
THE GIRLS WOULD COME
AND PUT IT ON THE CAR HOP TRAY,
AND THEY WOULD PICK IT ALL UP.
SO IF YOU'RE AS OLD AS I AM,
YOU WOULD REMEMBER THIS.
BUT A LOT OF PEOPLE AREN'T,
WHICH IS GOOD FOR A LOT
OF PEOPLE.
>> TELL ME A LITTLE BIT
ABOUT YOUR FOOD.
WHAT ARE SPECIALTIES?
>> WELL, WE MAKE
A HOMEMADE CHILI SAUCE,
WHICH MY MOTHER STARTED IN 1954,
AND IT TAKES US
ALMOST THREE DAYS TO DO
THE WHOLE OPERATION.
WE COOK IT FOR AT LEAST 18 HOURS
OVER TWO VERY LOW FLAMES
AND MAKE 150 POUNDS AT A TIME.
OUR HOT DOGS ARE
THE BEST YOU CAN FIND,
THEY'RE SPECIALLY MADE
BY HOFMANN FOR US.
AND THEN THEY'RE
A NATURAL BEEF TASTE,
A GERMAN FRANK.
WE'VE BEEN SELLING THOSE
SINCE '54.
AND OUR HAMBURGERS,
I JUST GOT A GREAT HAMBURGER.
THERE'S ACTUALLY
A LITTLE SIRLOIN IN IT,
AND IT'S FRESH, COMES IN FRESH.
>> NEVER FROZEN.
>> NEVER FROZEN,
WE SELL IT FRESH.
FRENCH FRIES,
WE GO 400-500 POUNDS A WEEK.
LIKE I SAID, WE DO ALL KINDS
OF FOODS NOW.
WE DO TURKEY CLUBS,
TURKEY SANDWICHES, HOT TURKEY,
HOT FOOD.
I PUT A NEW FRENCH DIP
ON THE MENU
WITH A LITTLE SWISS CHEESE,
ROAST BEEF, SAUTÉED ONIONS,
AND ON A BUN.
THAT'S GONE OVER GREAT.
>> YOU SEE, WHAT I LOVE
ABOUT THIS IS THE PASSION.
I CAN HEAR THE PASSION
IN YOUR VOICE.
>> WE MAKE OUR HOMEMADE SOUPS
FOR THE WINTER.
AND THAT WAS TAUGHT TO US
BY MY SON,
WHICH IS A GOURMET CHEF.
>> NOW, THIS IS A LOT BIGGER
THAN IT LOOKS FROM THE OUTSIDE.
WHEN YOU'RE DRIVING BY,
AND AGAIN,
WE'RE ON ORISKANY BOULEVARD,
RIGHT NEXT TO DR. UNIFORM HERE,
IT'S A LOT BIGGER
BECAUSE YOU HAVE AN ACTUAL PATIO
ATTACHED TO IT.
>> YEAH, WE STARTED
THAT OUT AS AN ARCADE.
I HAD THE IDEA IN FLORIDA,
AND WE BUILT THAT ON
FOR AN ARCADE.
AND THAT LASTED ABOUT TEN YEARS,
AND THEN WE LEFT IT GO
FOR A LITTLE WHILE.
WE SAID, WELL, WE NEED MORE ROOM
IN THE RESTAURANT,
AND WE OPENED UP
ANOTHER DINING ROOM.
SO WE HAVE TWO DINING ROOMS.
MOST OF THE TIME
IT GETS PRETTY WELL USED.
>> YOU MUST HAVE HAD
SOME FAMOUS PEOPLE
BACK IN THE DAY THAT
CAME THROUGH THIS AREA.
>> YEAH, WE'VE HAD DANNY THOMAS
WAS HERE.
HE WAS HERE WITH THE ST. JUDE
HOSPITAL FUND DRIVE
DOWN IN THE AUDITORIUM.
HE CAME DOWN AND HAD LUNCH
WITH ONE OF THE SHERIFFS,
ABENADER AT THE TIME,
BROUGHT HIM DOWN.
MY FATHER WAS LEBANESE,
AND HE WAS LEBANESE.
SO HE WALKED IN THE DOOR
AND HE SAYS, OH MY GOD, HE SAYS,
I FINALLY FOUND A LEBANESE
WITH A BIGGER NOSE THAN MINE.
THEN HE STAYED
FOR AN HOUR OR SO.
AND HE ENJOYED HIMSELF HERE.
>> WHEN WE'RE TALKING,
I GET THE IMPRESSION THAT THIS
IS ALL ABOUT THE RELATIONSHIPS,
NOT ONLY WITH YOUR EMPLOYEES,
BUT WITH YOUR CUSTOMERS, TOO.
>> ABSOLUTELY.
YES, MANY OF MY FRIENDS
ARE PEOPLE WHO HAVE BEEN
COMING HERE FOR 54 YEARS,
AND THEIR CHILDREN COME HERE,
AND THEIR GRANDCHILDREN
COME HERE.
SO WE'RE WORKING ON THREE
OR FOUR GENERATIONS OF FAMILIES
THAT ARE COMING HERE,
COME AFTER WORK,
COME FOR DINNER,
COME FOR LUNCH.
AND WE'VE KNOWN THEM VERY WELL.
>> YOUR PRICES ARE
VERY REASONABLE.
>> THANK YOU.
WE TRY TO KEEP THEM REASONABLE.
WE HAVE TO MAINTAIN
THE BEST QUALITY I CAN FIND.
WE HAVE TO KNOW WHAT
WILL FIT ON OUR MENU
AS FAR AS COOKING QUICKNESS
AND PRICES.
WE CAN'T PUT $20 ITEMS
ON OUR MENU.
IT'S NOT THAT TYPE OF BUSINESS.
OUR PRICES RANGE
BETWEEN $5 AND $10,
AND THAT'S ABOUT IT.
THAT'S ALWAYS WHAT
WE'RE LOOKING FOR.
>> WHAT ARE YOUR HOURS
OF OPERATION?
>> WE OPEN 11 IN THE MORNING,
TO 8 O'CLOCK IN THE EVENING,
MONDAY THROUGH SATURDAY,
AND THAT'S SIX DAYS A WEEK,
ALMOST ALL YEAR LONG.
CHRISTMAS WE TAKE
A LITTLE BREAK, COUPLE WEEKS.
THEN WE COME BACK.
>> AND YOU TELL ME A COUPLE
OF DIFFERENT DISHES THAT
YOU'RE FAMOUS FOR HERE ALSO.
>> WELL, LIKE I SAID,
WE DO THE HOMEMADE SOUPS
ALL WINTER.
WE MAKE OUR OWN PULLED PORK
ALL SUMMER.
WE HAVE A VARIETY OF FOODS.
WE DO FRESH HADDOCK WEDNESDAY,
THURSDAY, FRIDAY.
WE'VE BROUGHT OUR OWN.
THEY BRING IT IN
FROM STAN'S SEAFOOD,
AND WE'VE BROUGHT OUR OWN
AS WE NEED IT.
SO, FISH FRY IS VERY BIG FOR US.
A LOT OF TURKEY, A LOT OF HAM,
A LOT OF BEEF, TUNA FISH,
OUR OWN MACARONI SALAD,
WHICH WAS MY MOTHER'S RECIPE
WAY BACK WHEN.
>> YOU DO SERVE BEER.
>> YEAH, WE DO.
WE HAVE A COUPLE OF BEERS
ON DRAFT.
AND BACK IN THE 50S
WE ALSO SERVED BEER.
IT DOESN'T SEEM LIKE THE PLACE,
BUT WE DON'T HAVE A BAR,
AND THE PEOPLE JUST WANT
A SANDWICH AND BEER.
>> AND THAT'S GOOD TO KNOW, TOO,
BECAUSE THERE'S A LOT OF PEOPLE
WOULD LIKE A COLD BEER
AND COME IN AND HAVE A SANDWICH
AND SOME FRIES.
IS THERE ANYTHING
THAT YOU'D LIKE TO TELL
YOUR CUSTOMERS OR THE PEOPLE
THAT ARE WATCHING THE SHOW
RIGHT NOW ABOUT YOUR PLACE?
>> OUR BIGGEST RESPONSIBILITY
GOES TO OUR CUSTOMERS.
THE MOST IMPORTANT PERSON
IN A RESTAURANT IS A CUSTOMER.
WE UNDERSTAND THAT.
WE REALIZE THAT.
WE WANT TO MAKE SURE THAT
THE CUSTOMER'S ALWAYS HAPPY.
>> I'D LIKE TO THANK YOU.
IT'S BEEN A PRIVILEGE
AND HONOR TO GET TO SIT HERE
AND TALK WITH YOU.
>> THANK YOU, SCOTT.
>> I'M LOOKING FORWARD
TO JUMPING IN
ON SOME OF THIS FOOD
AND GIVING IT A TRY.
>> I HOPE -- WE CAN MAKE
WHATEVER YOU WOULD LIKE.
♪ ♪