Meatloaf - CNY Flavor 11/29/2011


Uploaded by CNYFlavor on 23.11.2011

Transcript:
♪ ♪
>> HI, EVERYBODY.
SCOTT TRANTER HERE.
WELCOME TO CNY FLAVOR.
TODAY WE'RE GONNA HAVE
A LITTLE COOKING DEMONSTRATION
ON A VERY NUTRITIOUS MEAL
AND IT'S A COMFORT FOOD,
ESPECIALLY AT THIS TIME OF YEAR
THAT YOU'RE GOING TO LEARN
TO MAKE VERY EASILY,
VERY ECONOMICALLY,
WHERE YOU'RE GOING TO BE ABLE
TO FEED A FAMILY
OF 4 TO 6 PEOPLE FOR ABOUT $10,
A COUPLE DOLLARS A PERSON.
WE'RE GONNA MAKE A MEATLOAF,
A NICE, HOMEMADE MEATLOAF
WITH JUST THE INGREDIENTS
THAT YOU SEE HERE,
WITH YOUR GROUND BEEF,
GOT ABOUT 2-1/2 POUNDS
OF GROUND BEEF.
YOU GOT YOUR ONION.
I'M GONNA SHOW YOU AND GIVE YOU
A LITTLE DEMONSTRATION
ON HOW TO PROPERLY CUT AN ONION
AND CARAMELIZE IT.
YOUR CHEESES,
SOME OF YOUR SPICES, BUTTER,
AND OUR SECRET INGREDIENT:
LIPTON ONION SOUP.
OKAY, FIRST THING YOU GOTTA DO
IS YOU HAVE TO PEEL YOUR ONION,
JUST CUT THAT RIGHT OFF
THE EDGE.
SO MOST PEOPLE HERE,
THEY WILL TRY TO JUST PEEL THIS
OFF THE SKIN AND IT CAN
GET REALLY CUMBERSOME
AND YOU GOTTA LOT OF OUTSIDE
OF THE LAYERS STILL IN THERE.
SO WHAT YOU DO IS YOU TAKE
YOUR KNIFE AND YOU JUST HIT IT
RIGHT IN THE ONION,
SPIN IT LIKE THAT,
AND THEN YOU CAN TAKE THE ONION
AND ITS LAYER RIGHT OFF.
SO YOU CUT STRAIGHT BACK,
NICE CUT, YOU TRY
TO MAKE IT LEVEL, OKAY?
AND THEN WHAT YOU DO
IS YOU'RE GONNA COME
WITH YOUR KNIFE AND YOU'RE
GONNA COME ALMOST TO THE EDGE,
BUT NOT ALL THE WAY THROUGH.
AGAIN, YOU'RE GONNA USE
YOUR KNUCKLES AS A GUIDE
AND YOU'RE JUST GONNA COME DOWN
AND YOU'RE GONNA SHAVE THIS
RIGHT DOWN.
TRY TO MAKE THEM UNIFORM
BECAUSE THAT'S THE WAY
THEY'LL COOK
AND THEN THEY'LL COOK PROPERLY
ALL THE WAY THROUGH.
YOU TAKE THIS,
COME BACK AT THE SIDE NOW,
AND NOW YOU'RE JUST GONNA CUT
STRAIGHT DOWN
ABOUT A 4 OF AN INCH,
GIVE IT A NICE CONSISTENCY.
WE PLACED OUR ONIONS
INSIDE THE SAUTÉ PAN,
AND WE'RE LETTING THEM COOK
UNTIL THEY'RE TRANSLUCENT
AND START BECOMING
A LITTLE BIT BROWN.
WE LET THESE COOK
FOR ABOUT 2 TO 2-1/2 MINUTES,
SAUTEING RIGHT UP,
AND WHEN I MIX THIS IN
WITH THE LIPTON ONION SOUP,
THE DRY MIX
WITH THE GROUND BEEF,
THE GARLIC, THE PEPPER,
IT GIVES IT SUCH
A WONDERFUL FLAVOR
AS WE MIX IT ALL IN
AND MARRY IT ALL TOGETHER.
SO HERE WE ARE.
WE HAVE OUR OVEN PREHEATING
TO 350 DEGREES.
WE HAVE OUR GROUND BEEF
AND ALL OF OUR INGREDIENTS,
AND I GOT THE CARAMELIZED ONIONS
ALL DONE.
SO ALL WE'RE GONNA DO
IS WE'RE GONNA TAKE
APPROXIMATELY 2-1/2 POUNDS
OF THE GROUND BEEF.
WE'RE GONNA JUST DUMP IT.
SO I GOT MY GROUND BEEF IN.
I'M GONNA GET
MY CARAMELIZED ONIONS
RIGHT HERE THAT YOU SAW US COOK.
PUT IT RIGHT IN
WITH THE GROUND BEEF.
AS YOU CAN SEE, WE JUST
DUMPED IT RIGHT ON TOP, OKAY?
SECRET INGREDIENT HERE TOO,
KETCHUP, HEINZ 57 KETCHUP.
A LOT OF PEOPLE DON'T
REALIZE THAT, YOU KNOW,
THE TOMATO SOUPS
AND THE KETCHUPS AND STUFF
WERE USED AS BASES
FOR TOMATO SAUCES, OKAY?
OR MUSHROOM SAUCES
OR CREAM OF MUSHROOM,
AND SO YOU USE KETCHUP IN HERE.
YOU'RE USING APPROXIMATELY
A QUARTER OF A CUP
TO GET YOUR INITIAL MIX GOING.
WE'RE GONNA ADD
GARLIC SALT, OKAY?
AND WHAT YOU'RE DOING
IS YOU'RE USING
ABOUT A TABLESPOON, OKAY,
THAT'S ABOUT A TABLESPOON THERE.
JUST SPRINKLE IT RIGHT IN.
LIPTON ONION SOUP, DRY,
YOU DON'T DO ANYTHING TO IT
EXCEPT JUST DUMP IT RIGHT IN,
AND YOU DON'T HAVE
TO USE LIPTON, YOU KNOW,
THERE'S A LOT OF OFF BRANDS
THAT'S THE ONION SOUP
THAT YOU CAN USE TOO.
ANYTHING THAT YOU FEEL
THAT YOU CAN SAVE A BUCK ON.
GOT THE ONION SOUP IN.
YOU GOT YOUR PEPPER, OKAY?
AND WHAT YOU'RE GONNA DO
IS YOU'RE GONNA USE ABOUT
A ½ A TEASPOON OF PEPPER, OKAY?
THAT'S ABOUT A ½ A TEASPOON.
JUST SPRINKLE IT RIGHT IN.
AND THE CHEESE WE'LL BE
USING AS WE FORM IT
TO PUT IN THE MIDDLE OF IT,
AND THE CHEESE IS GONNA
MELT RIGHT INTO IT, OKAY?
SO THERE WE ARE.
WE'RE ALL SET.
WE'RE JUST GONNA MIX IT
RIGHT IN.
WHAT I'M GONNA DO HERE TOO IS
AS I MIX IT, I'M GONNA LOOK
AT THE CONSISTENCY
AND SEE THAT IT'S ACTUALLY
FORMING TOGETHER.
I'M GONNA ADD 1 EGG, OKAY?
UM, DEPENDING
UPON YOUR PREFERENCE,
YOU CAN ADD 2 EGGS OR 3 EGGS,
BUT I'M GONNA ADD 1 EGG,
AND TO STRETCH IT EVEN
A LITTLE BIT MORE, I'M GONNA ADD
SOME BREAD CRUMBS, OKAY?
SO JUST -- I'LL BE RIGHT BACK.
LET ME GET THE EGG
AND THE BREAD CRUMBS.
>> 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 WWW.NOSHEEPDESIGNS.COM
TODAY TO SEE HOW
WE CAN HELP YOU.
>> SO WE HAVE THE BREAD CRUMBS.
I JUST USE ABOUT A 4 OF A CUP.
UH, THIS IS
THE ITALIAN SEASONING ONE.
YOU CAN USE PLAIN.
IT JUST DEPENDS UPON YOUR TASTE.
ONE THING ABOUT COOKING
IS IT'S UH, THAT'S WHY
IT'S CALLED CULINARY ARTS
IS BECAUSE YOU CAN ADD
OR DELETE CERTAIN FLAVORS
THAT YOU LIKE AND EXPERIMENT
BECAUSE YOUR FAMILY MIGHT LIKE
A LITTLE DIFFERENT TASTE.
SO FEEL FREE TO TRY
A DIFFERENT BREAD CRUMB,
BECAUSE IT MAY SURPRISE YOU,
OKAY?
AND YOU'LL LIKE IT.
I GOT 1 EGG.
MIX THAT RIGHT IN.
THERE IT IS ALL READY TO GO,
AND AGAIN, I'M JUST GONNA
MIX IT RIGHT TOGETHER.
AND THE BREAD CRUMB
IS NOT GONNA DETRACT
FROM THE TASTE
OF THE GROUND BEEF.
A LOT OF PEOPLE THINK
THAT IT'S USED AS FILLER, OKAY,
AND THAT IT REALLY DETRACTS
FROM THE TASTE OF THE BEEF,
BUT THIS PARTICULAR STUFF
DOES NOT DO THAT.
BECAUSE OF THE MARRYING
OF THE INGREDIENTS THE WAY
YOU'RE DOING IT,
IT'S JUST GONNA ENHANCE IT,
OKAY, AND ACTUALLY MAKE IT
FORM TOGETHER
A LITTLE BIT BETTER.
AND ONE OF THE TRICKS
WHEN YOU'RE FORMING IT, OKAY,
IS YOU DON'T FORM IT IN THE PAN.
ONCE YOU GET IT IN THE BOWL
AND YOU START WORKING IT IN,
START PATTING IT DOWN
BECAUSE YOU REALLY WANT
TO MAKE IT SO THAT
IT DRAWS TOGETHER, OKAY,
AND IT'S ACTUALLY GONNA BIND.
SORT OF LIKE FORMING
A HAMBURGER PATTY,
IF YOU'RE DOING IT BY HAND,
NOT THE FROZEN ONES
THAT YOU BUY IN THE STORE.
AND YOU ACTUALLY WANT
TO TAKE IT NOW AND YOU WANT
TO START REALLY KNEADING IT
LIKE YOU WOULD A DOUGH
AND GET IT TOGETHER BECAUSE
THIS IS WHAT'S GONNA GO
IN YOUR PAN.
AND IF YOU DON'T DO THIS
AND YOU DON'T GET ALL
THE AIR BUBBLES OUT OF IT,
IT'LL START CRACKING
AND FALLING APART ON YOU, OKAY,
SO YOU'LL HAVE A MEATLOAF
IN THERE, BUT IT'LL ALL
DISINTEGRATE AND THERE
WON'T BE ANY LOAF.
AND THERE IT IS.
THERE'S YOUR MEATLOAF, OKAY?
ALL FORMED AND THEN AS I PUT IT
IN THE PAN, I'LL SHOW YOU
IN JUST A SECOND,
I'LL REFORM IT UNDERNEATH
AND GET THE CHEESE IN IT
AND YOU'LL SEE WHAT
I'M TALKING ABOUT.
>> 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
WWW.INHOMEPHOTOS.COM
TO SCHEDULE YOUR SESSION TODAY.
>> OKAY, SO I'M JUST GONNA
TAKE THIS AND THE MEATLOAF
JUST FLOP IT RIGHT OVER.
AS I SAID, I'M GONNA
REFORM IT, OKAY?
SO I'M GONNA TAKE THIS
AND PUT IT RIGHT IN THE MIDDLE
AND I'M GONNA TAKE
AND OPEN IT UP JUST A LITTLE BIT
IN THE MIDDLE HERE, OKAY,
CREATE LIKE A LITTLE BOWL,
AND I'M GONNA TAKE MY CHEESE
AND I'M GONNA SET THIS
ALL IN THE MIDDLE HERE,
AND I'M GONNA TAKE IT
AND REFORM IT INTO A LOAF.
FLIP IT OVER
AND THERE IS YOUR MEATLOAF.
SO WE HAVE OUR MEATLOAF FORMED.
IT'S IN A GLASS BAKING DISH.
YOU CAN USE A CASSEROLE DISH.
YOU CAN USE A BAKING PAN
OR A LOAF PAN,
DEPENDING UPON THE SIZE
THAT YOU'RE GONNA MAKE.
IF YOU'RE GONNA MAKE THIS
AND YOU WANT TO DO 5 POUNDS
OR 10 POUNDS, IF YOU'RE
FEEDING AN ARMY,
YOU JUST MULTIPLY ACCORDINGLY.
SAME INGREDIENTS
AND THEN YOU TENT IT
WITH TIN FOIL, OKAY?
AND PUT IT IN THE OVEN
AND YOU'RE LOOKING
AT ABOUT APPROXIMATELY
AN HOUR AND A HALF,
BAKED AT 350 DEGREES.
NOT TOO TIGHT, NOT TOO LOOSE.
AND THEN WE'RE GONNA PUT IT
RIGHT IN THE OVEN.
SO HERE WE ARE.
WE'RE GOING TO MAKE
OUR BROWN GRAVY
FOR THE MEATLOAF,
FOR THE TOP OF THE MEATLOAF
AND THE MASHED POTATOES, OKAY?
I GOT MY WATER COOKING.
IT'S STARTING TO BOIL.
I HAVE MY BUTTER.
IT'S ABOUT 3 OF A STICK
OR A 4 OF A POUND, OKAY?
I'M JUST GONNA MELT
THAT REAL QUICK.
I HAVE MY FLOUR TO MAKE MY RUE.
I HAVE MY WHISK
AND I HAVE KITCHEN BOUQUET,
WHICH IS BROWNING
AND SEASONING SAUCE.
THAT'S THE ONLY THING
THAT I USE IN THE BROWN GRAVY.
SO THE MAIN THING HERE
IS YOU GOTTA BRING
YOUR WATER UP TO TEMP.
IT SHOULD BE A MINIMUM
OF 180 DEGREES WHEN YOU'RE
GONNA ADD YOUR RUE.
AS YOU KNOW, BOILING
IS 212 DEGREES,
SO THAT'S PLENTY.
SO WE'RE GONNA TURN THIS DOWN,
GET IT TO THE LOW,
AND YOU MAKE SURE
THAT YOUR MARGARINE,
RARELY USE THE BUTTER, THOUGH,
BECAUSE MARGARINE
IT DOESN'T HAVE THAT MUCH OF
A FAT CONTENT.
SO YOU MAKE SURE THAT IT'S
ALL THE WAY MELTED
BECAUSE IF YOU DON'T,
WHAT'S GONNA HAPPEN IS IT'S
GONNA GET LUMPY, OKAY?
NOW YOU'VE GOT TO WATCH
YOUR BUTTER TOO BECAUSE
YOUR BUTTER CAN SCORCH, OKAY?
AND YOU DON'T WANT
YOUR BUTTER TO SCORCH.
IT'LL GIVE IT A FLAVOR
YOU'RE NOT GOING TO LIKE
IN YOUR GRAVY.
OKAY, AND THEN WHAT WE'RE
GONNA DO IS WE'RE JUST GONNA
ADD OUR FLOUR
IN A LITTLE AT A TIME.
YOU WANT IT LIKE A PASTE.
SEE HOW IT'S ALL
FORMING TOGETHER?
IT'S ALMOST LIKE
A COOKIE DOUGH, OKAY?
SO WE HAVE OUR WATER BOILING,
180 DEGREES OR ABOVE.
WE HAVE OUR RUE DONE.
WE'RE GONNA ADD ABOUT
A TABLESPOON OF BEEF BASE,
JUST REGULAR BEEF BASE
YOU CAN USE.
YOU CAN USE BEEF BOUILLON,
GIVE IT THAT NICE FLAVOR.
AS YOU NOTICED, I TOOK MY HAND
AND GOT IT FOR THE SMELL INSTEAD
OF STICKING MY NOSE DOWN
IN THERE.
I'VE KNOWN A LOT OF PEOPLE
THAT HAVE SCORCHED THEIR FACE
BY DOING THAT.
OKAY, NOW WE'RE JUST GONNA
ADD OUR RUE.
I'M NOT GONNA ADD IT ALL
BECAUSE I DON'T WANT IT
TOO THICK, SO I WANT
TO RESERVE SOME TO THE SIDE
AND GET IT GOING.
IT'LL CONTINUE TO THICKEN UP.
AND YOU CAN DO IT
TO YOUR PERSONAL PREFERENCE
ON HOW THICK YOU WANT IT.
SEE THIS IS GONNA THICKEN UP
REAL NICE.
SO THAT'S ALL THE RUE
WE'RE GONNA USE.
KITCHEN BOUQUET,
YOU'RE GONNA ADD
BASICALLY JUST A DASH
OF THE KITCHEN BOUQUET
FOR COLORING,
IF IT'S NOT STUCK THERE.
THERE YOU GO.
JUST SPRINKLE IT ON THERE.
THAT'LL HELP WITH THE COLOR
AS YOU CAN SEE IT TURNING
A LITTLE MORE BROWN.
AND A LOT OF PEOPLE
ONCE THEY ADD THEIR RUE TO IT,
THEY'LL JUST STOP COOKING IT.
HOWEVER, IT'S IMPORTANT THAT
YOU COOK IT DOWN A LITTLE BIT
BECAUSE THE FLOUR,
WHICH IS THE MAIN
THICKENING INGREDIENT
TO YOUR GRAVY, CAN LUMP UP.
SO YOU WANT TO BREAK THAT DOWN
THROUGH THE HEAT
AND IT'LL STILL CONTINUE TO COOK
AND ABSORB INTO THE GRAVY.
AND I TAKE IT AND LOOK
AT THAT GRAVY, BEAUTIFUL.
SO WE'RE GONNA ADD A LITTLE
MORE KITCHEN BOUQUET, HOPEFULLY.
SPRINKLE A LITTLE BIT IN THERE.
AND THAT'LL GIVE IT
A NICE BROWN COLOR.
JUST WHISK IT RIGHT IN.
AND THERE'S YOUR GRAVY.
SO WE HAVE OUR MEATLOAF IN.
EVERYTHING'S ALMOST DONE.
WE'RE GONNA DO OUR CARROTS
AND POTATOES REAL QUICK.
NOW ONE OF THE THINGS
ABOUT POTATOES THAT A LOT
OF PEOPLE DON'T KNOW,
ESPECIALLY TODAY WHEN WE TALK
ABOUT NUTRITION AND HEALTH,
IS THAT THE SKINS OF POTATOES
HAVE ABOUT 18% OF THE NUTRIENTS
THAT WE AS HUMAN BEINGS REQUIRE
ON A DAILY BASIS.
SO A LOT OF PEOPLE
THAT ARE TRYING TO EAT HEALTHIER
AND HELP THEIR FAMILIES
A LITTLE BIT, THEY'RE NOT
PEELING THEIR POTATOES.
ONE OF THE THINGS
THAT'S IMPORTANT THOUGH BECAUSE
OF THE DIFFERENT MICROORGANISMS
AND BACTERIAS AND STUFF
THAT COME FROM THE GROUND,
IT'S IMPORTANT THAT YOU
SCRUB THEM PROPERLY.
SO I'LL SCRUB THESE.
YOU GOT A NICE VEGETABLE
BRUSH HERE AND YOU PUT THEM
UNDER THE RUNNING WATER
AND YOU MAKE SURE YOU SCRUB THEM
REALLY, REALLY GOOD.
SO BY DOING THE POTATOES
AND THE CARROTS,
YOUR CARROTS ACTUALLY TAKE
LONGER THAN YOUR POTATOES, OKAY?
IF YOU'RE LOOKING AT, YOU KNOW,
15 MINUTES FOR YOUR POTATOES
ACTUALLY COOKING,
YOU'RE LOOKING AT ANYWHERE
FROM 22 TO 25
FOR YOUR CARROTS, OKAY?
SO HERE WE ARE WITH THE CARROTS.
WE'VE PEELED THEM.
I'VE CUT OFF THE EDGES.
EVERYTHING'S GOOD.
NOW ONE OF THE MISTAKES
THAT PEOPLE MAKE AT HOME
WHEN THEY'RE COOKING,
ESPECIALLY IF YOU'RE DEALING
WITH A JUMBO CARROT LIKE THIS
IS IF I START CUTTING
ON THIS END, IT'S SMALLER,
AND THIS END IS THICKER.
AND WHAT HAPPENS WHEN YOU'RE
COOKING AND COOKING TIMES IS
YOUR THICKER ITEMS ARE GONNA --
OR YOUR BIGGER ITEMS ARE GONNA
TAKE A LOT LONGER TO COOK
THAN YOUR SMALLER ITEMS,
SO YOU HAVE TO KEEP THAT IN MIND
WHEN YOU'RE CUTTING
FRESH VEGETABLES.
SO WHAT I DO IS I'LL ACTUALLY
TAKE A UNIFORM PIECE
AND I'LL CUT THIS OFF
TO THE EDGE AND THEN
I'LL TAKE THIS AND CUT IT
RIGHT DOWN THE MIDDLE
BECAUSE REMEMBER,
THIS IS FOR HOME, OKAY?
SO YOU DON'T HAVE TO BE,
YOU KNOW, AS PRISTINE LIKE
YOU WOULD IN A RESTAURANT, SAY,
WHERE YOU WANT
EVERYTHING UNIFORM.
SO YOU CUT THESE OFF
RIGHT DOWN THE MIDDLE.
AND THEN WHEN YOU'RE CUTTING,
OKAY, YOU WANT TO CUT --
SAME THING, USE YOUR HANDS
AS A GUIDE.
YOU DON'T PUT YOUR FINGERS OUT
BECAUSE YOU'LL CUT YOUR FINGERS,
AND YOU LET YOUR KNIFE
DO THE WORK, AND IF YOU NOTICE
THE THICKNESS THAT I'M DOING,
IT'S ALL UNIFORM
COMING STRAIGHT DOWN, OKAY?
NOW HERE, IT'S GONNA BE
A LITTLE LONGER,
SO I'LL GO A LITTLE BIT MORE
SO THAT THEY'RE A LITTLE BIGGER,
OKAY?
AND NOW AS I START GETTING
TO THE BIGGER PART, I START
MAKING THEM LESS IN SIZE.
SO AGAIN, EVERYTHING IS TIMING.
WE HAVE THE MEATLOAF
ALMOST DONE.
WE HAVE OUR CARROTS ON THE STOVE
THAT ARE COOKING BECAUSE CARROTS
TAKE LONGER THAN POTATOES.
ONE OF THE REASONS
IS THE POTASSIUM
AND IT ABSORBS THE WATER
FOR POTATOES A LOT QUICKER
THAN IT DOES FOR THE CARROTS.
THEY'RE MORE DENSE.
SAME CONCEPT AS
WITH THE CARROTS, CUTTING THEM
UNIFORMLY INTO SIZES.
IT'S JUST LIKE THIS POTATO.
IF YOU PUT IT IN BOILING WATER
OR I HAVE A CUBE,
WHAT'S GOING TO COOK FASTER?
THE CUBE, OKAY?
SO YOU GOTTA CUT THEM
PRETTY MUCH UNIFORM SIZE TOO.
AGAIN, WE'RE GONNA DO IT
WITH THE SKIN ON BECAUSE
THERE'S 18% OF THE NUTRIENTS
STILL IN THE SKIN
AND WE WANT TO CAPTURE THAT
WITH OUR DIET BECAUSE
THAT'S GONNA HELP US, OKAY?
THEY'RE THE SAME UNIFORM
IN THICKNESS, OKAY?
GET A COUPLE OVER HERE.
STILL UNIFORM IN THICKNESS.
DOESN'T MATTER WHICH WAY
YOU CUT THE POTATO, IF YOU
DO THEM IN 3'S, 4'S OR 8'S,
THE IMPORTANT THING IS GET THEM
APPROXIMATELY -- IT DOESN'T
HAVE TO BE EXACT,
BUT APPROXIMATELY THE SAME SIZE
SO THAT THEY COOK
AT THE SAME TIME, OKAY?
YOU DO NOT WANT TO GET --
THAT'S ONE OF THE MISTAKES
WHEN YOU'RE DOING
MASHED POTATOES HOMEMADE
IS YOU GET SOMETIMES YOU'VE BEEN
AT A DINNER OUT THERE
AND VISITING FRIENDS
AND NEXT THING YOU KNOW
YOU'RE EATING A POTATO,
MASHED POTATO AND IT'S LUMPY.
THAT'S BECAUSE IT WASN'T
COOKED PROPERLY AND THEY WEREN'T
THE SAME SIZE, OKAY?
BECAUSE SOME WILL COOK
AND SOME WON'T.
SO HERE WE GO.
WE GOT THIS DONE.
WE'RE GONNA PUT THIS RIGHT
ON THE WATER, SAME THING
AS THE CARROTS, AND THE TIMING
WILL ALL BE COMING OUT PERFECT.
OKAY, SO OUR MEATLOAF
IS ALMOST DONE HERE.
WE'RE GONNA PULL THIS OUT
OF THE OVEN AND LET IT COOL DOWN
FOR ABOUT 10 MINUTES.
OUR CARROTS ARE JUST ABOUT
10 MINUTES OUT.
OUR MASHED POTATOES ARE JUST
ABOUT 10 MINUTES OUT NOW
BECAUSE WE DID IT ALL IN TIMING.
I'M GONNA --
GRAVY'S ALREADY DONE.
WE JUST DID THAT.
NOW WE'RE GONNA PULL OUT
THE MEATLOAF AND I'LL SHOW YOU
HOW IT'S GONNA LOOK.
I'LL BE SURPRISED AS YOU.
AND PULL IT OUT.
SET IT RIGHT DOWN.
SHUT THE OVEN.
OOH, LOOK AT STEAM
COME OFF THAT!
AND YOU CAN SEE HOW THE CHEESE
HAS MELTED ALL THROUGH IT,
THAT WE HAVE THE CHEESE
THAT WE STUFFED IT WITH
HAS COME UP THROUGH THE TOP
AND THROUGH THE BOTTOM.
GET A COUPLE OF SPATULAS,
AND WE'RE GONNA PUT IT
JUST LIKE THAT,
READY FOR SLICING.
ABOUT 10 MINUTES THERE.
ONE OF THE THINGS THAT WE DO NOW
WHILE IT'S STILL WARM
IS WE GET THAT SECRET INGREDIENT
THAT I TOLD YOU ABOUT EARLIER,
WHICH IS KETCHUP.
AND WE'RE GONNA TAKE
KETCHUP HERE AND WE'RE
JUST GONNA SQUIRT IT
OVER THE TOP.
AND REMEMBER, THIS JUST CAME OUT
OF A 350 DEGREE OVEN.
TAKE A SPOON OR A SPATULA
AND YOU'RE JUST GONNA --
JUST LIKE YOU DECORATE A CAKE,
IF YOU HAD FROSTING,
AND THAT'LL MELT DOWN
RIGHT INTO IT,
AND COOK THAT OFF.
HEY!
WELL, HERE YOU HAVE IT HERE
ALL DONE, A WONDERFUL
HOMEMADE MEATLOAF DINNER
WITH HOMEMADE MASHED POTATOES,
NICE, FRESH CARROTS,
AND HOMEMADE GRAVY.
NOW I DID THIS MEAL FOR,
YOU KNOW, A FAMILY OF 6 TO 8,
DEPENDING UPON HOW MUCH YOU EAT
AND YOU CAN DO THIS
FOR ABOUT $10, OKAY,
IN YOUR OWN HOME.
HERE AT CNY FLAVOR,
WE LIKE DOING THINGS LIKE THIS
SO THAT WE CAN SHOW YOU
WHAT WE DO IN OUR KITCHENS,
COOKING ON A SHOESTRING BUDGET
BECAUSE WE KNOW
IN TODAY'S HARD ECONOMIC TIMES
WE NEED TO STRETCH
THAT DOLLAR TOO.
♪ ♪
HI, SCOTT TRANTER HERE,
HOST OF CNY FLAVOR
AND I'M SITTING
IN A WONDERFUL LITTLE RESTAURANT
IN FRANKFORT, NEW YORK,
RIGHT ON MAIN STREET
WITH KEVIN CESARINI,
THE OWNER OF THE BISTRO.
HOW ARE YOU DOING TODAY, KEVIN?
>> GOOD AND YOU?
>> I'M DOING WELL.
SO KEVIN, HOW LONG
HAVE YOU BEEN
IN THE RESTAURANT BUSINESS?
NOT JUST THIS, BUT YOU SEEM
TO HAVE A LOT OF EXPERIENCE.
>> WELL, IT'S BEEN
ABOUT 32 YEARS.
STARTED WITH A FAMILY-OWNED
RESTAURANT YEARS AGO.
>> AND NOW YOU'RE HERE.
YOU'RE THE OWNER/OPERATOR
OF THE BISTRO.
DO YOU HAVE ANY HELP?
DO YOU HAVE ANYONE
THAT'S A PARTNER?
>> ABSOLUTELY, SANDRA SCANLON
AND I STARTED THIS PROJECT
PROBABLY ABOUT A YEAR
AND A HALF AGO.
>> SO YOU ACTUALLY TOOK
SIX MONTHS, ALMOST SIX MONTHS
IN RENOVATING THIS?
>> OH, IT TOOK ALL OF THAT.
IT WAS A LOT OF WORK,
BUT THE EFFORT WAS WORTH IT.
>> YOU HAVE A LOT
OF CUSTOM BRICK WORK
AND COUNTER AND HARDWOOD
AND DID YOU DO THIS YOURSELF?
>> YEP, FAMILY MEMBERS DID MOST
OF IT BECAUSE I'M REALLY NOT
THAT HANDY WITH THE STUFF.
MY FORTE WOULD BE
IN THE KITCHEN, BUT YEAH,
A LOT OF SUPPORT FROM MY FAMILY
AND SANDRA AS WELL AND MYSELF
AND WE GOT IT ALL DONE.
>> NOW KEVIN, ONE OF THE THINGS
THAT YOU SEE IN A LOT
OF THE BIGGER CHAINS, OKAY,
THERE'S A LOT OF STUFF
THAT'S PRE-PROCESSED, FROZEN,
COMES RIGHT FROM THE FREEZER,
BLOW THEM OUT ON THE GRILL,
OR INTO THE OVEN
AND IT'S ALL PROCESSED
AND DONE LIKE THAT.
I UNDERSTAND THAT
HERE AT THE BISTRO,
IN FRANKFORT, NEW YORK,
YOU DO EVERYTHING FRESH.
NOTHING'S EVER FROZEN
AND I'D LIKE TO ASK YOU
A LITTLE BIT ABOUT YOUR FOOD.
>> WE DO PREPARE MORE HOMEMADE
OR, IF YOU WOULD,
PREPARATION OF SALAD DRESSINGS,
ROASTED PEPPERS,
BREADS ON A DAILY BASIS.
IT'S IMPORTANT TO ME
TO HAVE THAT KIND OF QUALITY
IN OUR FOOD, BUT WE ARE A SMALL,
10-TABLE RESTAURANT
AND WE HAVE THE CAPABILITY
OF DOING SO.
THERE'S A LONG LIST OF THINGS
THAT WE PREPARE RATHER
THAN PURCHASING THEM.
SALAD DRESSINGS,
LIKE I MENTIONED,
THE BREAD ALREADY,
THE LIST GOES ON AND ON
AND WE FRESHLY BREAD
AND FRY OUR EGGPLANTS
AND YOU KNOW, EVERYTHING IS
JUST PREPARED THE OLD WAY,
BUT WE ENJOY DOING IT.
>> WHAT ARE SOME OF YOUR
CUSTOMERS' FAVORITE THINGS
ON THE MENU?
>> WELL, I CAN'T PINPOINT
ONE OR TWO ITEMS
AT THIS PARTICULAR MOMENT,
11 MONTHS INTO THIS PROJECT,
THEY'RE STILL HITTING US
WITH EVERYTHING ON THE MENU
AND PLUS THE SPECIAL BOARD,
SO EVERYTHING'S WORKING,
AND EVEN OUR EVER-CHANGING
SPECIALS FOR LUNCH AND DINNER,
PEOPLE ARE HITTING ON THOSE
AS WELL AS THE MENU.
SO I CAN'T PICK ANY ITEM.
>> KEVIN, WHAT'S YOUR
SIGNATURE MEAL?
YOUR SIGNATURE ITEM
THAT YOU LIKE?
>> I LIKE ALL OF THEM.
>> OKAY.
>> BUT WE HAVE A SIGNATURE
STABBING WITH A KNIFE
INTO OUR HAMBURGER BUN
OR OUR VEAL HERO
OR OUR EGGPLANT PARMESAN
THAT IS STACKED.
WE LIKE TO PUT A KNIFE
THROUGH IT BECAUSE WE WERE
TRYING TO MIMIC A,
IF YOU WOULD,
A TUSCAN BISTRO FROM ITALY.
IN TUSCANY, IT'S A MORE HEARTY,
ROBUST TYPE OF PALETTE THERE,
AND WE'RE TRYING
TO MIMIC THAT HERE.
SO WHEN IT COMES OUT
WITH A KNIFE STICKING THROUGH,
PEOPLE LOOK AT IT.
AND IT IS THE FRESHEST
OF EGGPLANTS AND WHATEVER
AND I THINK IT'D BE QUITE
INTRIGUED WHEN YOU SEE SOME
OF THE DISHES.
>> I AM REALLY LOOKING FORWARD
TO COMING IN HERE AND SAMPLING
SOME OF YOUR DISHES.
>> WELL, YOU CAN SEE SOME
OF THEM ON OUR WEBSITE.
>> WHAT'S YOUR WEBSITE?
>> THEBISTROFRANKFORT.COM.
>> AND ON THAT WEBSITE
YOU CAN SEE YOUR MENU?
>> THE MENU IS THERE,
PICTURES OF SOME
OF THE MENU ITEMS,
ME, OF COURSE.
>> OKAY.
>> AND A LITTLE BIT ABOUT US.
>> AND A LITTLE BIT ABOUT
SOME OF THE THINGS YOU'RE
TRYING TO ACCOMPLISH HERE?
>> MM HMM, ALONG WITH HOURS
OF OPERATION AND CATERING MENU
WILL BE AVAILABLE VERY SHORTLY.
I KNOW I'M A LITTLE BEHIND
ON THAT, BUT BEEN A LITTLE BUSY,
BUT THERE'S NO EXCUSE FOR THAT.
I WILL GET IT ON THERE.
WE JUST GOT THE WEBSITE
UP AND RUNNING.
>> YEAH, WELL,
PART OF THAT'S BECAUSE
YOU HIT THE GROUND RUNNING
AND IT'S PRETTY HARD TO DO
EVERYTHING AT ONCE.
>> YES.
>> SO YOU'RE A WORK IN PROGRESS?
>> YES, EXACTLY.
>> OKAY.
NOW KEVIN, I UNDERSTAND YOU HAVE
A WONDERFUL SELECTION OF WINE?
>> MM HMM, ABSOLUTELY.
>> AND NATURALLY A BEER
AND WINE LICENSE.
>> MM HMM.
>> AND WE'RE SITTING
IN THE FOYER OF THE RESTAURANT,
WHICH LEADS ME TO BELIEVE
THAT YOU FILL UP
AND THAT YOU HAVE PEOPLE
WAITING AT TIMES?
>> OH, YES.
OF COURSE, WE DO.
>> DO YOU ACCEPT RESERVATIONS?
>> ABSOLUTELY.
>> IS THERE ANY REQUIREMENT
ON THE WEEKENDS OR HOLIDAYS?
DO YOU PREFER IT?
>> WE RECOMMEND THEM
ON THE HOLIDAY BECAUSE
WE ONLY HAVE, LIKE I SAID,
10 TABLES AND THE SEATING
CAPACITY IS JUST LIMITED.
>> NOW ARE YOU CLOSED
ANY DAYS OUT OF THE YEAR
LIKE CHRISTMAS
OR NEW YEAR'S OR...?
>> WE'RE CLOSED ON SUNDAYS.
>> OKAY.
>> BUT AS FAR AS CHRISTMAS DAY,
YES, AND PROBABLY
NEW YEAR'S DAY.
BUT REMEMBER,
THIS IS OUR FIRST YEAR,
SO WE HAVEN'T GONE THROUGH
EVERYTHING JUST YET.
BUT, OF COURSE, CHRISTMAS EVE
WE'LL BE OPEN AND ALL THAT.
NEW YEAR 'S EVE.
>> IN THIS BUSINESS,
THERE'S A LOT OF COMPETITION
AND PEOPLE SEEM TO BE WORRIED
ABOUT THE GUY DOWN THE STREET
AND WHAT THEY'RE DOING.
MY ATTITUDE IS I'M NOT
IN COMPETITION WITH ANYBODY,
YOU KNOW.
IF THE QUALITY
AND THE CONSISTENCY'S THERE,
I'LL BUILD A BUSINESS
AND THAT'S WHAT I SEE YOU'VE
BEEN DOING IN THIS LAST YEAR
IS BUILDING THE BUSINESS.
DO YOU WORRY ABOUT
YOUR COMPETITION?
>> NOT REALLY.
THAT'S A GREAT ATTITUDE
TO HAVE BECAUSE IF YOU MAINTAIN
YOUR BUSINESS, AS YOU JUST SAID,
WORRY ABOUT WHAT'S HAPPENING
IN YOUR BUSINESS,
I BELIEVE THAT PEOPLE WILL COME.
>> BUILD IT AND THEY WILL COME.
>> YEAH.
YOU'RE RIGHT WITH
THE CONSISTENCY AND THE FOOD.
COME CHECK OUT THE BISTRO!
MAYBE YOU'LL LIKE IT.
MY NAME IS KEVIN.
WE HAVE AN OPEN KITCHEN.
WE WOULD LOVE TO HAVE YOU HERE.
>> AND WHAT HE MEANS BY
AN OPEN KITCHEN IS
YOU CAN ACTUALLY SEE
WHAT THEY'RE DOING, OKAY?
THANKS FOR JOINING US TODAY
ON TODAY'S SHOW
AND WE'LL SEE YOU NEXT TIME.
♪ ♪