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[Molly] We're having
a sing-along on the farm
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00:00:02,567 --> 00:00:05,467
and I'm making a tasty
lunch for the occasion.
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I'm a terrible singer,
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so I provide the sustenance
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for the other people
who are singing
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and playing the piano.
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With my hearty and comforting
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hamburger mac and cheese.
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She's beautiful.
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And my adorable chocolate PB
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and strawberry J cupcakes
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to make sure everybody,
including dessert
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sings with sweetness.
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[imitates fanfare]
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Then for dinner,
a Korean inspired feast
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with my crispy rice bibimbap.
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This is my ideal
comfort right here.
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And ooey-gooey
corn cheese on the side.
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Oh my good gosh, cheese,
it's time for dinner.
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[upbeat music playing]
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Look at these beauties.
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Hey, this is me, Molly Yeh.
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This is my husband Nick.
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This is our growing family,
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and this is our farm
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on the North Dakota,
Minnesota border.
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The place where I eat,
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sleep, and breathe food.
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[upbeat music playing]
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My mother-in-law
is doing a sing-along
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on the farm,
and my kids are so pumped,
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so I'm putting
together a fun lunch
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to keep everybody fueled
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while they belt out
their tunes.
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For dessert,
I'm making my chocolate
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peanut butter
and strawberry cupcakes,
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which are moist,
nutty little cakes
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filled with jam, and finished
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with tall high hats
of fluffy meringue frosting
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that get dunked
in glossy chocolate.
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To get going on my cakes,
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I'll build the batter
all in one bowl.
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I've got
my peanut butter here.
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It's creamy
and it's unsweetened
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since I'll be dumping in
a load of sugar as well.
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Half a cup here.
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Not only does peanut butter
contribute
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its delicious
peanut buttery flavor,
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it also contributes
great denseness and moisture.
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A quarter cup of melted,
refined coconut oil
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to bring it
in the texture department.
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Since cupcakes are so small,
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they can have the tendency
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to dry out a little faster
than like a big hunk
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and layered cake.
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So using an oil
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as opposed to butter
is gonna help that moisture.
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A cup of buttermilk
adds that signature tang,
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an egg for that structure,
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and then one and a half
teaspoons of vanilla extract.
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That warmth of peanut butter
is so delicious.
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I'll whisk all my
white ingredients together
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until they're smooth.
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This is the ideal
dessert version
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of a PB and J.
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It has jam
in the middle of the cake,
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and of course,
a coating of chocolate
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on top never hurt anybody.
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All right, that's smooth.
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I'll sprinkle
all my dry ingredients
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evenly over the top
of the wet ingredients.
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One and a quarter cups
of all-purpose flour.
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One cup of sugar,
these are nice and sweet,
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and sugar also helps prevent
against a cake drying out.
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Three quarters of a teaspoon
of baking powder
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will help the cakes rise
in the oven
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and get puffy and fluffy.
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And then a quarter teaspoon
of baking soda
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will react with the acidity
and the buttermilk
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to help these
get even fluffier,
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and also encourage some
caramelization on the top,
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and three quarters
of a teaspoon of salt.
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Salt your cakes generously,
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just makes them taste so good.
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All right,
while our dry ingredients
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are still sitting
on top of the batter,
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I'll give them a rough
little whisk to combine,
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and then I'll just gradually
incorporate them in
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with the wet ingredients.
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Soon as I can no longer see
any of my dry ingredients,
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they're all hydrated
by the wet ingredients,
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I wanna stop mixing
'cause I definitely
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don't wanna
overmix this batter.
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I'll get my cupcake tins
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and I'll just divide
the batter evenly
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between my 12 tins.
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And I like to use
an ice cream scoop like this,
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that helps get uniform
amount in every cupcake tin,
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and it's cleaner
to scoop that way.
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All right, I'll get these
in the oven at 350 degrees
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for about 18 minutes
until they're golden
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and puffed in the center
and springy when you poke 'em.
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[upbeat music playing]
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[Molly] Cupcake's cool.
Now for my meringue frosting,
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this is gonna be
the high hat on my cupcakes
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and it's actually pretty
straightforward to make.
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You just cook the egg whites
and then beat 'em up,
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and then add some sugar
along the way.
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You wanna heat
the egg whites very gently,
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which is why I have them
in a double boiler here.
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So this is a pot
of simmering water
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with my heat safe bowl
that's holding the egg whites,
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and that's because
I don't want them
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to scramble and curdle.
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I want them to stay
smooth and glossy
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to get that perfectly
textured frosting.
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So I've got
six egg whites here.
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I'll combine them with one
and a half cups of sugar,
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and then half a teaspoon
of cream of tartar,
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which helps
stabilize the egg whites,
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only egg whites
and no egg yolks.
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Even the tiniest
spot of egg yolk
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could prevent the egg whites
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from beating up
to their full potential.
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Couple pinches of salt,
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and then I'll whisk this
continuously
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and cook for a few minutes
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until it reaches 175 degrees.
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That's how I know that
the egg whites are cooked.
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We'll be safe
to feed to my kids.
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So once it
is noticeably thinner,
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you can start checking it
with your thermometer
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and I'm just using
a candy thermometer here.
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So Roxanne, my mother-in-law
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is a former elementary
music teacher
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and you can totally see it.
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She's always playing music
for the girls
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and the girls love it so much.
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I'm a terrible singer.
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I provide the sustenance
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for the other people
who are singing
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and playing the piano.
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All right,
my egg whites have reached
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175 degrees.
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I'll remove them
from the heat,
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and then I'll switch over
to my electric mixer now
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and beat this until it holds
stiff glossy peaks.
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[upbeat music playing]
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This is so glossy
and it's holding peaks.
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I'll flavor it with a splash
of vanilla extract,
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and then freeze dried
strawberry powder,
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which is just finely ground
freeze dried strawberries
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that have been sifted
to remove the seeds.
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And I love this stuff
because it lends
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concentrated strawberry flavor
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without adding
any more moisture.
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I'll mix this in
and watch this frosting
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turn really pretty pink.
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Okay.
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I'll get this
into my piping bag.
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[upbeat music playing]
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I'm ready to decorate.
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The first thing
I'll do is create an opening
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for the jam in the center.
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So I'll take an apple corer
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and remove
the very center of the cake.
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This is your seedless
strawberry jam
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and I'll just pipe the jam
right into the opening.
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And now this frosting
has gotta hold up to its name,
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it's got to be high.
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So I'll pipe on
three layers of frosting
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and I'm holding the piping bag
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just straight up and down
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and just squeeze
and allow it to go all the way
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to the edges of the cake.
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I'll lift it up
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and do another layer,
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and then another layer,
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almost like a snowman.
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[imitates fanfare]
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It's like a cartoon cupcake.
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All right,
I'll keep on filling
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and frosting the rest.
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I'll stick 'em in the freezer
until they're firm
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and then they get
one final chocolate kiss.
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[quirky music playing]
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The frosting is firm.
I'm ready for the final touch.
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I've got
my semi-sweet chocolate
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melted
with a little coconut oil,
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which helps it thin out
and also firm up.
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So I'll just give it
a quick dunk,
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pull it
right back up like that.
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And I've cooled it
to room temperature
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because I definitely
don't want hot chocolate
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melting the frosting,
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and that creates
such a great chocolate shell.
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And before they fully set,
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sprinkle with some sprinkles.
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Totally look
like ice cream cones.
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All right,
this one looks so good.
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Gotta make sure
it's okay for the girls.
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This isn't gonna be
a flattering bite,
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but it's gonna be
a worth it bite.
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Here I go.
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Hmm.
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I love the salty peanut butter
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with that sweet fruity jam.
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Talk about hitting
all the high notes for sure.
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Coming up,
the secret to the best
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beefy mac of your life.
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It's easy and it's cheesy.
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[upbeat music playing]
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For a fun and hearty lunch
at our sing-along,
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I am making
my hamburger mac and cheese,
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which is beefy, and bacony,
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and cheesy and creamy
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is sure to be a hit
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with both kids
and grandma's alike.
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Plus, I'm making it
all in one pot.
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I'm not even gonna boil
the pasta in a separate pot.
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How's that for efficiency?
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To start, I'm crisping up
some thick cut bacon
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because everybody knows
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that bacon cheeseburgers
are the best cheeseburgers.
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And then I'll use its fat
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to help me cook up
half an onion.
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This will just add
a little bit of sweetness,
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and a pinch of salt
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and just let this
onion soften.
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Smelling really good.
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Also, I feel like onions
kind of become invisible
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in mac and cheese,
so it's a vegetable
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that I can sneak in
to my kids.
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Onions are soft, they've got
some great color on them.
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I'll add in my beef now.
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I've got
a pound of ground beef,
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and then I'll season it
with a teaspoon of salt.
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I'll cook this
and break it up with my spoon
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into little bits
until it's brown.
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A few minutes
over medium high.
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So this is basically
a combination
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of Bernie
and Ira's favorite foods,
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burgers and mac and cheese.
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Before kids,
I had every intention
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of only ever making
homemade mac and cheese.
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My, how times have changed.
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[chuckles] Whatever.
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I loved boxed mac and cheese
when I was a kid.
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The meat is cooked.
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I'll amp up the flavor now
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with a little paprika
and garlic powder.
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This will give it
some smokiness.
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Not too much heat.
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I'll let the paprika
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and the garlic powder
toast a bit.
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And I'll also stir
in a tablespoon
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of Dijon mustard.
258
00:09:54,000 --> 00:09:55,800
Just a little bit
goes a long way
259
00:09:55,800 --> 00:09:58,367
for the overall balance
of flavors in the dish.
260
00:09:58,367 --> 00:10:00,100
And of course,
I love mustard on my burgers,
261
00:10:00,100 --> 00:10:01,800
but also in my mac and cheese.
262
00:10:01,800 --> 00:10:03,934
It adds delicious depth.
263
00:10:04,667 --> 00:10:06,567
I'll stir this down
to incorporate.
264
00:10:06,567 --> 00:10:08,900
The burger element
of this is done.
265
00:10:08,900 --> 00:10:11,100
I'll remove it
from my skillet to a bowl
266
00:10:11,100 --> 00:10:12,567
and I'll use a slotted spoon
267
00:10:12,567 --> 00:10:14,867
so that I can drain
some of the juices.
268
00:10:14,867 --> 00:10:16,767
[upbeat music playing]
269
00:10:16,767 --> 00:10:19,166
Now for my noodles,
I've got 12 ounces
270
00:10:19,166 --> 00:10:20,567
of elbow macaroni here.
271
00:10:20,567 --> 00:10:23,266
I love this shape
with hamburger meat
272
00:10:23,266 --> 00:10:25,400
for some reason.
It's just classic.
273
00:10:25,400 --> 00:10:27,166
And then,
I'll add just enough water
274
00:10:27,166 --> 00:10:29,467
to cover them,
so about three cups.
275
00:10:29,467 --> 00:10:33,400
You don't actually need
that much water to cook pasta.
276
00:10:33,400 --> 00:10:35,100
I'll season
with a teaspoon of salt
277
00:10:35,100 --> 00:10:36,767
and simmer it
just for a few minutes
278
00:10:36,767 --> 00:10:38,967
until most of the water
has evaporated
279
00:10:38,967 --> 00:10:42,166
and the noodles
are just shy of al dente
280
00:10:42,166 --> 00:10:43,800
because they
will continue to cook
281
00:10:43,800 --> 00:10:46,767
as I build my cheese sauce
right in the same pot.
282
00:10:46,767 --> 00:10:48,367
So hamburger mac and cheese
283
00:10:48,367 --> 00:10:50,367
was one of my favorite dinners
growing up,
284
00:10:50,367 --> 00:10:53,767
but I loved it even more
for leftovers the next day.
285
00:10:53,767 --> 00:10:56,767
I was that kid that brought
the smelly leftovers
286
00:10:56,767 --> 00:10:58,734
to school in the cafeteria.
287
00:10:59,400 --> 00:11:01,200
It probably stunk up
the lunch table,
288
00:11:01,200 --> 00:11:05,667
but it tasted better
than being cool feels.
289
00:11:05,667 --> 00:11:07,767
The noodles are plumped,
they're ready to be sauced.
290
00:11:07,767 --> 00:11:09,400
As my base
for the cheese sauce,
291
00:11:09,400 --> 00:11:11,700
I'm using a can
of evaporated milk,
292
00:11:11,700 --> 00:11:14,400
which is thicker
than your typical 2%.
293
00:11:14,400 --> 00:11:15,567
And then, for my cheeses,
294
00:11:15,567 --> 00:11:16,700
I've got a combination
295
00:11:16,700 --> 00:11:18,000
of shredded mozzarella
296
00:11:18,000 --> 00:11:20,266
and white cheddar,
which I love
297
00:11:20,266 --> 00:11:23,100
for the meltiness
of the mozzarella,
298
00:11:23,100 --> 00:11:25,467
and then that sharpness
of the cheddar.
299
00:11:25,467 --> 00:11:28,000
And I've tossed my shreds
in some cornstarch,
300
00:11:28,000 --> 00:11:30,066
which will help
thicken up the sauce.
301
00:11:30,066 --> 00:11:32,367
It'll also help
prevent the sauce
302
00:11:32,367 --> 00:11:34,300
from breaking and separating.
303
00:11:34,300 --> 00:11:36,000
So it's kind of
a nice shortcut
304
00:11:36,000 --> 00:11:38,967
because typically,
when you make homemade
mac and cheese,
305
00:11:38,967 --> 00:11:41,767
you build a roux,
and a bechamel, and mornay,
306
00:11:41,767 --> 00:11:44,500
but this just skips
all those steps.
307
00:11:44,500 --> 00:11:47,467
I'll stir this around,
just watch the cheese melt.
308
00:11:47,467 --> 00:11:50,667
Oh, this is my dream.
309
00:11:51,567 --> 00:11:53,400
All right. Now,
that the cheese has melted,
310
00:11:53,400 --> 00:11:55,767
it's ready
for the hamburger element.
311
00:11:55,767 --> 00:11:57,166
Dumping it right in.
312
00:11:58,300 --> 00:11:59,867
I'll fold it in.
313
00:12:00,700 --> 00:12:01,934
Smelling the bacon.
314
00:12:02,967 --> 00:12:04,100
Okay.
315
00:12:04,100 --> 00:12:07,500
I mean, she's beautiful.
316
00:12:07,500 --> 00:12:10,166
And I'm garnishing
with some classic
burger fixin's,
317
00:12:10,166 --> 00:12:11,634
pickles and tomatoes.
318
00:12:12,967 --> 00:12:14,934
Hmm. Hi.
319
00:12:15,800 --> 00:12:17,367
Sometimes, when I make
mac and cheese,
320
00:12:17,367 --> 00:12:19,166
I hope that the kids
don't like it
321
00:12:19,166 --> 00:12:21,233
so that there's more for me.
322
00:12:22,667 --> 00:12:23,767
Some pickles
323
00:12:24,900 --> 00:12:26,800
and chopped tomatoes.
324
00:12:26,800 --> 00:12:29,100
Oh, yeah,
these are there for the color.
325
00:12:29,100 --> 00:12:31,667
It'll also help cool down
a really hot night.
326
00:12:33,700 --> 00:12:35,266
This is the job for a spoon.
327
00:12:36,867 --> 00:12:38,300
Hmm.
328
00:12:38,300 --> 00:12:41,467
Good food
and Roxanne's sweet tunes,
329
00:12:42,400 --> 00:12:43,567
double win.
330
00:12:43,567 --> 00:12:45,000
[Roxanne] ♪ Bernie and Ira ♪
331
00:12:45,000 --> 00:12:46,767
♪ Live at the farm ♪
332
00:12:47,467 --> 00:12:50,166
♪ Mom and Dad do, too ♪
333
00:12:51,367 --> 00:12:56,767
♪ They stomp with glee,
Dance around the apple tree ♪
334
00:12:56,767 --> 00:12:59,767
♪ Living at the farm ♪
335
00:12:59,767 --> 00:13:02,066
[cheers and applause]
336
00:13:02,066 --> 00:13:04,667
[Molly] Next,
crispy rice bibimbap.
337
00:13:04,667 --> 00:13:06,166
You're about to add this one
338
00:13:06,166 --> 00:13:07,934
to your week night
dinner rotation.
339
00:13:11,767 --> 00:13:14,166
[country music playing]
340
00:13:19,567 --> 00:13:21,600
For a colorful,
flavorful dinner
341
00:13:21,600 --> 00:13:24,767
that's loaded with the veggies
that my lunch forgot,
342
00:13:24,767 --> 00:13:27,367
I am making crispy
rice bibimbap,
343
00:13:27,367 --> 00:13:30,567
a Korean classic
that's a bed of steamy rice
344
00:13:30,567 --> 00:13:32,867
covered in a rainbow
of toppings,
345
00:13:32,867 --> 00:13:34,767
from juicy steak
to a runny egg,
346
00:13:34,767 --> 00:13:37,266
to piles of carrots
and kimchi.
347
00:13:37,266 --> 00:13:39,700
I'm gonna start
by marinating my meat.
348
00:13:39,700 --> 00:13:43,266
I've got some skirt steak here
that I've thinly sliced.
349
00:13:43,266 --> 00:13:45,367
This is the type of thing
that you wanna eat
350
00:13:45,367 --> 00:13:46,767
out of a bowl with a spoon,
351
00:13:46,767 --> 00:13:50,000
so cutting the meat
into little bits like this
352
00:13:50,000 --> 00:13:51,367
makes that easier.
353
00:13:51,367 --> 00:13:54,300
And to add flavor,
I'll grate my yellow onion
354
00:13:54,300 --> 00:13:56,500
right in here
with the big holes
of a box grater,
355
00:13:56,500 --> 00:13:59,867
and grating it like this
releases the juices
356
00:13:59,867 --> 00:14:02,166
and speeds up
getting the flavor
into the meat.
357
00:14:02,166 --> 00:14:04,367
It also gets the juice
right into my eyes,
358
00:14:04,367 --> 00:14:06,100
so I might start crying.
359
00:14:06,100 --> 00:14:08,433
I'm just crying
because it's beautiful.
360
00:14:09,100 --> 00:14:11,066
I love bibimbap so much.
361
00:14:11,967 --> 00:14:13,467
I'll use my fine Zester
to grate in
362
00:14:13,467 --> 00:14:14,967
a couple of cloves of garlic.
363
00:14:16,266 --> 00:14:19,000
Getting a little tiny bits
of garlic like this
364
00:14:19,000 --> 00:14:21,500
helps distribute the flavor
around the meat.
365
00:14:21,500 --> 00:14:23,467
Two tablespoons
of light brown sugar
366
00:14:23,467 --> 00:14:25,667
will caramelize
and make this so good,
367
00:14:25,667 --> 00:14:29,066
three tablespoons of soy sauce
for that saltiness,
368
00:14:29,066 --> 00:14:31,333
and also a couple of pinches
of kosher salt.
369
00:14:32,800 --> 00:14:33,967
I'll toss these all together.
370
00:14:35,467 --> 00:14:38,066
Bibimbap literally means
mixed rice
371
00:14:38,066 --> 00:14:40,700
and it's essentially
just a bowl of rice
372
00:14:40,700 --> 00:14:42,300
with loads of toppings.
373
00:14:42,300 --> 00:14:44,066
We always do a runny egg
374
00:14:44,066 --> 00:14:46,800
because the way that the yolk
mingles with everything
375
00:14:46,800 --> 00:14:48,667
kind of brings it together
like a sauce.
376
00:14:48,667 --> 00:14:51,934
I don't always do meat
but today is a special day,
377
00:14:52,767 --> 00:14:54,634
it's the dinner
after a sing-along.
378
00:14:55,467 --> 00:14:57,867
Okay. I'll set it aside
and let it marinate
379
00:14:57,867 --> 00:14:59,266
while I get going on my rice.
380
00:14:59,266 --> 00:15:01,567
My pan is preheating
on medium-high.
381
00:15:01,567 --> 00:15:03,000
I'll get a couple
of tablespoons
382
00:15:03,000 --> 00:15:04,600
of neutral oil here.
383
00:15:04,600 --> 00:15:06,600
This is short grain white rice
384
00:15:06,600 --> 00:15:08,100
that's been seasoned
with salt.
385
00:15:08,100 --> 00:15:09,367
[sizzling]
386
00:15:09,367 --> 00:15:10,767
That's a good sizzle.
387
00:15:10,767 --> 00:15:12,233
I'll spread it out.
388
00:15:13,467 --> 00:15:15,467
I'll let this
hang out undisturbed
389
00:15:15,467 --> 00:15:17,667
so that it can develop
that crispy bottom
390
00:15:17,667 --> 00:15:19,300
for about 10 to 12 minutes
391
00:15:19,300 --> 00:15:21,166
while I get going
on my other toppings.
392
00:15:21,166 --> 00:15:23,367
I'll add a drizzle of oil
to my other skillet,
393
00:15:23,367 --> 00:15:25,600
and then soften up
some Julienne carrot,
394
00:15:25,600 --> 00:15:27,867
which adds a nice sweetness
to this dish.
395
00:15:27,867 --> 00:15:30,200
All right, on my same skillet
just on the other side,
396
00:15:30,200 --> 00:15:31,433
I'll crack in my eggs.
397
00:15:34,967 --> 00:15:37,367
A little bit salt
in the carrot
will help them soften.
398
00:15:37,367 --> 00:15:38,967
And then, I'll just cook this
for a few minutes
399
00:15:38,967 --> 00:15:42,100
until the carrots
have softened and caramelized.
400
00:15:42,100 --> 00:15:43,467
And the egg whites are cooked
401
00:15:43,467 --> 00:15:44,634
but the yolks
are still running.
402
00:15:45,400 --> 00:15:46,667
Let me check on my rice.
403
00:15:46,667 --> 00:15:48,266
Oh, look at this.
404
00:15:48,700 --> 00:15:49,867
Look at that color.
405
00:15:49,867 --> 00:15:51,300
Now, I've gotta make some room
406
00:15:51,300 --> 00:15:53,166
in my skillets
to cook the meat.
407
00:15:53,166 --> 00:15:55,667
I don't wanna use
like 60 skillets
408
00:15:55,667 --> 00:15:57,100
when I could just use two.
409
00:15:57,100 --> 00:15:58,967
So, I'll start to plate it up.
410
00:15:58,967 --> 00:16:00,233
I'll get some rice in here.
411
00:16:01,000 --> 00:16:02,567
Oh, yeah.
412
00:16:02,567 --> 00:16:04,166
I'll get some carrots
on each bowl.
413
00:16:06,367 --> 00:16:08,867
And these eggs
are perfectly cooked.
414
00:16:08,867 --> 00:16:11,100
Like that first bite
of bibimbap,
415
00:16:11,100 --> 00:16:14,367
you've gotta just go at it
into the egg yolk.
416
00:16:14,367 --> 00:16:17,200
Watch it all ooze down
over everything.
417
00:16:17,200 --> 00:16:19,166
And now, I've made room
in the skillet here,
418
00:16:19,166 --> 00:16:21,100
I'll use this
to cook my steak.
419
00:16:21,100 --> 00:16:23,000
Medium-high heat
for a few minutes
420
00:16:23,000 --> 00:16:24,834
just until it's brown
all over.
421
00:16:25,500 --> 00:16:26,433
Smells really good.
422
00:16:28,667 --> 00:16:30,266
I'll get some kimchi.
423
00:16:30,266 --> 00:16:33,300
I love adding kimchi
onto our bibimbap.
424
00:16:33,300 --> 00:16:36,567
It's fermented cabbage
and it's a little spicy.
425
00:16:36,567 --> 00:16:39,567
I find it so refreshing
and flavorful,
426
00:16:39,567 --> 00:16:41,800
and it's an easy veggie
to have on hand
427
00:16:41,800 --> 00:16:44,166
in the dead of winter
when our access
428
00:16:44,166 --> 00:16:46,367
to fresh vegetables
is pretty limited.
429
00:16:46,367 --> 00:16:49,000
So you don't always
find kimchi on bibimbap
430
00:16:49,000 --> 00:16:51,667
but in our house, we love it.
431
00:16:52,200 --> 00:16:53,266
Let me check on the steak.
432
00:16:53,867 --> 00:16:55,000
Oh, yeah, that's looking good.
433
00:16:55,000 --> 00:16:56,467
The brown sugar
and the marinade
434
00:16:56,467 --> 00:16:58,367
is what does it for me
with the steak.
435
00:16:58,367 --> 00:16:59,900
I like a sweet meat.
436
00:16:59,900 --> 00:17:01,000
What can I say?
437
00:17:01,000 --> 00:17:02,233
I'll pile this on.
438
00:17:02,767 --> 00:17:04,967
[humming]
439
00:17:04,967 --> 00:17:06,867
I'll bring this altogether
with my sauce.
440
00:17:06,867 --> 00:17:09,400
So, this is a combination
of gochujang,
441
00:17:09,400 --> 00:17:12,967
which is a Korean
red pepper paste that's sweet,
442
00:17:12,967 --> 00:17:16,400
and peppery, and hot,
but not overly spicy.
443
00:17:16,400 --> 00:17:19,367
And I thinned it out
into a saucy consistency
444
00:17:19,367 --> 00:17:22,700
with some toasted sesame oil,
and sugar, and water.
445
00:17:22,700 --> 00:17:25,467
This truly is one
of my all-time favorite meals.
446
00:17:25,467 --> 00:17:27,767
Some toasted sesame seeds,
447
00:17:27,767 --> 00:17:29,367
just to add great texture
448
00:17:29,367 --> 00:17:30,567
and they look really pretty,
449
00:17:30,567 --> 00:17:32,367
and lastly, my scallions.
450
00:17:32,367 --> 00:17:33,567
Yay!
451
00:17:33,567 --> 00:17:34,767
I'm so happy with this.
452
00:17:35,567 --> 00:17:37,000
All of my dreams
are about to come true.
453
00:17:37,000 --> 00:17:40,367
[upbeat music playing]
454
00:17:44,266 --> 00:17:46,066
Mmm-hmm.
455
00:17:46,066 --> 00:17:48,567
Between the crispy rice
and the sweet and salty steak,
456
00:17:48,567 --> 00:17:52,166
this is my ideal comfort
right here.
457
00:17:52,166 --> 00:17:55,333
[upbeat music playing]
458
00:17:57,066 --> 00:17:59,000
[Molly] Still to come,
corn cheese.
459
00:17:59,000 --> 00:18:01,433
Can I say, "Yes, please?"
460
00:18:04,667 --> 00:18:07,367
[country music playing]
461
00:18:09,900 --> 00:18:11,600
For an easy cheesy
dinner side,
462
00:18:11,600 --> 00:18:13,467
I'm making corn cheese.
463
00:18:13,467 --> 00:18:15,567
It's sweet, and creamy,
464
00:18:15,567 --> 00:18:19,100
and the uncontested queen
of the cheese bowls.
465
00:18:19,100 --> 00:18:20,800
I'll build it
all in my skillet,
466
00:18:20,800 --> 00:18:23,367
and then,
royal to melty perfection.
467
00:18:23,367 --> 00:18:25,500
I'll start with a good
plop of butter.
468
00:18:25,500 --> 00:18:26,667
Peak-seasoned sweet corn
469
00:18:26,667 --> 00:18:28,700
is honestly perfect
on its own,
470
00:18:28,700 --> 00:18:31,000
but when you add butter
and cheese to the mix,
471
00:18:31,000 --> 00:18:32,667
it's perfecter.
472
00:18:32,667 --> 00:18:34,400
I'll get it in
a red bell pepper
473
00:18:34,400 --> 00:18:35,700
to add great color.
474
00:18:35,700 --> 00:18:38,100
Pinch of salt
and just let this soften.
475
00:18:38,100 --> 00:18:40,900
Peppers and corns
go so beautifully together.
476
00:18:40,900 --> 00:18:43,367
I've got six
sliced scallions here
477
00:18:43,367 --> 00:18:44,667
and I'll add the white parts
478
00:18:44,667 --> 00:18:46,567
and the pale green parts
to the mixture,
479
00:18:46,567 --> 00:18:48,467
and then save
the dark green parts
480
00:18:48,467 --> 00:18:50,667
for garnish at the end.
481
00:18:50,667 --> 00:18:53,000
And now, for my corn,
I've got six ears of corn
482
00:18:53,000 --> 00:18:55,000
that I've just chopped
off the cob.
483
00:18:55,000 --> 00:18:58,467
We got such perfect
sweet corn here
484
00:18:58,467 --> 00:19:00,166
in this part of the country.
485
00:19:00,166 --> 00:19:02,767
Originally, corn cheese
was made with canned corn
486
00:19:02,767 --> 00:19:04,567
and it was canned corn
that was brought over
487
00:19:04,567 --> 00:19:08,166
by American soldiers to Korea
during the Korean War.
488
00:19:08,166 --> 00:19:09,867
So, this is actually
a relatively
489
00:19:09,867 --> 00:19:13,166
recent Korean-American
mash up that I love.
490
00:19:13,166 --> 00:19:15,200
I'll season it
with some kosher salt,
491
00:19:15,200 --> 00:19:17,300
and then two teaspoons
of sugar.
492
00:19:17,300 --> 00:19:19,367
It will enhance the sweetness
of the corn.
493
00:19:19,367 --> 00:19:21,467
And then, some gochugaru,
494
00:19:21,467 --> 00:19:25,367
which is a Korean
pepper powder that's smoky,
495
00:19:26,100 --> 00:19:27,367
a little sweet,
496
00:19:27,367 --> 00:19:30,033
and it's hot
but it's not overpowering.
497
00:19:30,367 --> 00:19:31,834
I love this stuff.
498
00:19:32,767 --> 00:19:34,467
And then,
for the creamy element,
499
00:19:35,100 --> 00:19:37,567
the love of my life,
mayonnaise.
500
00:19:38,066 --> 00:19:39,433
I'll add a cup of it.
501
00:19:39,900 --> 00:19:41,333
I'll fold this in.
502
00:19:42,000 --> 00:19:43,166
That's the good stuff.
503
00:19:43,166 --> 00:19:45,667
It is ready for its cheese.
504
00:19:45,667 --> 00:19:48,367
So, I'll smooth it out evenly.
505
00:19:48,367 --> 00:19:50,367
I've got eight ounces
of shredded
506
00:19:50,367 --> 00:19:51,867
low-moisture mozzarella,
507
00:19:51,867 --> 00:19:53,266
which I love for its melty,
508
00:19:53,266 --> 00:19:57,166
mild creaminess,
and I'll just blanket it.
509
00:19:57,166 --> 00:19:59,166
I'll get this in my oven
and broil it on high
510
00:19:59,166 --> 00:20:01,100
for about two minutes
until the cheese
511
00:20:01,100 --> 00:20:02,533
is melt and bubbly.
512
00:20:02,667 --> 00:20:03,500
Hmm.
513
00:20:03,500 --> 00:20:06,333
[lively music playing]
514
00:20:09,200 --> 00:20:10,333
Oh, yeah.
515
00:20:10,867 --> 00:20:12,467
Look at that beauty.
516
00:20:12,467 --> 00:20:13,667
Yum.
517
00:20:13,667 --> 00:20:15,567
I'll finish with a pinch
of gochugaru,
518
00:20:17,100 --> 00:20:18,700
and the scallion greens.
519
00:20:18,700 --> 00:20:20,233
Oh, it smells insane.
520
00:20:20,867 --> 00:20:22,367
Okay.
521
00:20:22,367 --> 00:20:24,367
-[bell rings]
-It's cheese bowl o'clock.
522
00:20:24,367 --> 00:20:26,834
[upbeat music playing]
523
00:20:27,400 --> 00:20:28,467
Ready for this?
524
00:20:29,166 --> 00:20:30,233
Yes.
525
00:20:33,600 --> 00:20:34,734
Hmm.
526
00:20:35,066 --> 00:20:35,834
Mmm-hmm.
527
00:20:36,567 --> 00:20:38,567
It's so sweet and cheesy,
528
00:20:38,567 --> 00:20:40,400
and that little bit
of red pepper
529
00:20:40,400 --> 00:20:42,867
breaks it up in the best way.
530
00:20:42,867 --> 00:20:45,634
Oh, my good gosh cheese,
it's time for dinner.
531
00:20:46,066 --> 00:20:49,500
[upbeat music playing]