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[Molly] It's harvest,
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and I'm making a totally tasty
wheat truck lunch for two.
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Why eat lunch
at this roomy counter
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00:00:06,700 --> 00:00:09,300
when you could eat it
squished in the cab
of a wheat truck?
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With my hearty
and crispy fried chicken
banh mi sandwiches...
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Think we have arrived
at Crispy town.
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...dripping with
sweet and spicy mayo,
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salt and vinegar potato,
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00:00:20,000 --> 00:00:22,467
wait for it, salad...
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This is not your average
mayo-soaked potato salad.
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...a savory miso
broccoli green side
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filled with the fruits
of my farmer's labors.
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Mmm!
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And for dessert,
my sweet and tart
pickled plum crumble
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is where it's at.
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I've plum done it again.
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[opening theme 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 on the
North Dakota-Minnesota border,
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the place where I eat,
sleep and breathe food.
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Wheat harvest
is in full swing,
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so I'm making a hearty lunch
for Nick and me
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because why eat lunch
at a big, roomy counter
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when you could eat it
squished in the cab
of a wheat truck?
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For dessert, I'm making
my pickled plum crumble,
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which is sweet and sour,
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and it's loaded
with a brown butter
five spice streusel.
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It is so good.
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I'm starting with two pounds
of beautiful plums here
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because stone fruit season
and wheat harvest season
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overlap completely.
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So we get such great produce
this time of year.
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I'll toss these with
three-quarters of a cup
of brown sugar.
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I love the dark depth
that the brown sugar
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lends to plums.
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Plums are moody.
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They need a moody sugar.
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Three tablespoons of flour
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will help the juices thicken
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once they seep out
of the fruit when it's baking.
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A splash of vanilla extract
adds some nice, extra flavor.
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And then, six umeboshi,
which are Japanese
pickled plums
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that have been cured in salt
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and then preserved in vinegar
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so they're super salty
and sour,
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and I love them.
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You typically find them
in savory dishes
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like in the center
of rice balls,
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but when they're
combined with sweet plums
in this dessert crumble,
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I think they add new life
to a classic dish.
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They haven't been pitted,
so I'll just squeeze out
the pits.
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And you can find them
at an Asian grocery store
or order them online.
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Ume means "plum" in Japanese
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and boshi is a form
of the verb "to preserve".
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I'll mash these into a paste,
which will help them
evenly distribute
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throughout the filling.
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So these are providing
both salt and acid.
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You get two flavors in one.
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I'll toss this in
with the plums.
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Plum on plum action.
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And I combine it all together.
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Crumbles are just one of
the best things to make
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because it allows you
just to celebrate the fruit.
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They're so special
when they're in season.
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And I feel like the umeboshi
just takes this
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in a slightly
different direction
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that makes it super unique.
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This is just a buttered
10x7 baking dish.
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[dish clatters]
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I'll pile these in.
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They smell so good.
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And when they bake up,
the sugars will caramelize,
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the flour will
thicken the juices
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and make this
all saucy and bubbly
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and delish.
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Might be a little messy
eating this in a wheat truck,
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but it's going to be worth it.
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Okay, I'll just
set this aside now
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while I make
my crumble topping.
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This crumble has beautiful
warmth and depth
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from Chinese five spice
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and loads of caramel-y flavor
from the browned butter.
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This is ten tablespoons
of butter
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that I just heated
over medium low
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and you allow the solids
to caramelize.
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And then I firmed it up
in the fridge
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so that it's cold
to give me those
good pebbles of streusel.
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Browning butter is actually
a really easy way
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to add more flavor to
whatever you're making
with butter.
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First, I'll combine
the dry ingredients
for my crumble, though.
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I've got one cup
of all-purpose flour.
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I'll add five tablespoons
of light brown sugar.
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Brown sugar and brown butter
complement each other
really well.
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And a half-teaspoon
of Chinese five spice powder,
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which has got cinnamon,
which you often see
in a plum crumble.
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But it's also bringing along
clove and fennel
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and star anise
and Sichuan peppercorn,
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so it's cinnamon
and all of its friends.
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Total party.
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Half a teaspoon
of kosher salt.
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Half a teaspoon
of almond extract,
which is so nice with plums.
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I'll give this a little mix.
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Streusel is great on pies,
coffee cakes, and any kind
of fruit crumble.
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And then, I'll break up
my butter into little pieces
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and just work it in
with the dry ingredients.
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So just as if
you were starting
with a stick of butter
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that you cut up
into little cubes,
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cutting it into pieces
like this helps it
incorporate uniformly.
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I find making streusel by hand
to be one of the most
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therapeutic jobs
in the kitchen.
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So I'm just pinching
the pieces of butter
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with some of
the dry ingredients
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to work it in and get it
evenly distributed
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and I love a variety
of different sizes of crumbs.
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From little pea-sized bits
to big, honking,
raspberry-sized bits.
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I'm smelling that almond.
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There's a lot of good stuff
in this crumble.
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If you ever come across
a crumble that lost all of
its crumbles,
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I was there.
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Okay, before I cover
the plums in this,
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I'll toss in half a cup
of coarsely chopped
toasted almonds
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for more almond flavor
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and great, crunchy texture.
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And now, I'll cover the plums
in a snowstorm of crumble.
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[upbeat music playing]
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This is a great
crumble-to-fruit ratio.
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This'll go in the oven now
at 375 degrees
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for 45 to 50 minutes
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until the plums are soft
and the juices are bubbling
around the edges
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and the crumble is crisp.
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Holy brown butter buckets,
it smells incredible in here.
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Let me check on my crumble.
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[whispering] Oh, yeah, baby.
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[in normal voice]
Look at how bubbly it is!
Oh, my goodness.
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It smells so good.
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I'll let this rest before
I pack it up to bring it out
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to the tractor
for Nick and me.
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But first, I have
to steal a taste.
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Perfect bite.
Mostly crumble, some fruit.
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Mmm!
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That is freakin' heavenly.
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Between the almond
and the sourness
of the umeboshi...
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Sheesh! I've plum
done it again.
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Coming up, a snappy sandwich
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that'll knock you
right out of your tractor,
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metaphorically speaking,
of course.
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-[knife slices]
-[jar pops]
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-[pot clatters]
-[water sloshing]
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[trays clattering]
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For the star of
our wheat truck lunch,
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I am making my fried chicken
banh mi sandwiches.
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They are crispy and juicy,
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loaded with pickled veggies
and sweet, creamy mayo.
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They're also, like, gigantic,
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like the size of
two of my fists.
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I'll start by
making my chicken.
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I have one large
chicken breast here
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that I've thinly sliced.
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So I've just cut it
in half horizontally.
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And having
a thin chicken breast,
it cooks faster,
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it also gets extra crispy.
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Now, for my dredge,
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I'll combine two eggs...
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With a quarter cup
of cornstarch,
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which creates
almost like a batter
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that adheres to the chicken
really well.
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I'll season with two teaspoons
of kosher salt
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and a teaspoon
of Chinese five spice.
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I figure I have it out already
from the plum crumble,
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it'll also go great
with the chicken.
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I'll mix this up
until it's smooth.
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This cornstarch with the egg
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creates a thicker,
crunchier coating
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and you know sometimes
when you get fried chicken,
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there's an air pocket
between the fried,
crunchy exterior
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and the actual meat?
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This helps avoid that.
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Okay.
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And I'll take the chicken
on through.
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I'll get it coated in the egg.
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Let any excess drip off.
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And then transfer it
to panko breadcrumbs.
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Love panko breadcrumbs.
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They're coarser than
classic breadcrumbs
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and so you get
more crunchy bits.
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And I've brought these
to room temperature,
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which allows that breading
to adhere really well
to the chicken.
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I'll take this
other breast through.
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Banh mi sandwiches
are Vietnamese sandwiches.
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The term banh mi
simply means bread.
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They're not typically made
with fried chicken.
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Usually, they're made
with a variety of meats.
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Oftentimes, you see pate
or pork roll in them.
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Sometimes grilled chicken.
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But Nick always seems
to lose weight during harvest.
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So I'm shoving in
the extra calories when I can.
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Right, these are fully coated.
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I've got about an inch
of neutral oil here
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heating 350 degrees
in my skillet.
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And I'll lower these in
gently away from me
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so that oil does not splatter.
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-[sizzling]
-And that's exactly
the sizzle you wanna hear.
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I'll fry these for one
to two minutes per side
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until they're golden brown
and crisp.
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Like a beautiful
golden wheat field.
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Golden wheat fields
are my favorite.
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They're so beautiful.
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They smell really good,
like bread or pizza.
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And when they're harvested,
they get...
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Cut off in such satisfying
straight lines and rows.
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It's a really cool process
to see.
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I think we have arrived
at Crispy town.
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Look at that beauty.
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It's gonna be so crunchy.
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I'll transfer these
to a wire rack
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so that any excess oil
can drip off.
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The rack allows for
air circulation underneath
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so that the bottom
can stay crisp.
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I'll let these drain
while I whip up my mayo.
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The unsung hero of
a banh mi sandwich
is the sauce.
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Mayonnaise, hoisin, sriracha.
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Just gonna
throw them all together.
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I'll start with half-a-cup
of Japanese mayonnaise,
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which I love for its richness
and it's a little bit sweet.
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A tablespoon of hoisin sauce,
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which is super sweet
and salty.
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Then two tablespoons
of sriracha for heat.
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Fried chicken sandwiches
have to have mayo.
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It's just a rule of life.
I'll stir this up.
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Okay.
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That's it, easy peasy.
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I'll grab my baguettes.
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I've buttered them
and gotten them toasty.
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I'll get my other fixings
and then I'll be ready
to assemble.
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I've got a rainbow
of bright toppings here.
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00:10:44,266 --> 00:10:47,066
And I'll build.
Start with one half
of the baguette.
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Slather it with mayo.
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Crust to crust so that
every bite gets some.
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Top with chicken.
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Now, a requirement
for a banh mi
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is a pickled mixture of
carrots and daikon radishes
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that are crunchy and peppery.
246
00:11:05,500 --> 00:11:08,834
And I've just quick pickled
these with some rice vinegar,
salt, and sugar.
247
00:11:10,200 --> 00:11:12,367
And the combination of
this cooling crunch
248
00:11:12,367 --> 00:11:14,100
up against
the hot fried chicken
249
00:11:14,100 --> 00:11:17,467
is what keeps me going back
bite after bite.
250
00:11:17,467 --> 00:11:19,300
These colors look great.
251
00:11:19,300 --> 00:11:20,867
Now usually, you see
cucumbers on these,
252
00:11:20,867 --> 00:11:25,467
by my own little Midwest
spin is that I'm gonna use
hamburger dills.
253
00:11:28,166 --> 00:11:30,333
Some thinly sliced jalapenos.
254
00:11:33,200 --> 00:11:35,800
I'll finish with a pile
of fresh cilantro.
255
00:11:35,800 --> 00:11:37,400
Gotta have cilantro.
256
00:11:37,400 --> 00:11:39,767
These are so pretty,
I almost don't wanna
cover them up
257
00:11:39,767 --> 00:11:41,533
with another piece
of baguette, but...
258
00:11:42,467 --> 00:11:44,634
How else are you gonna
eat them on a truck?
259
00:11:45,467 --> 00:11:47,066
More mayo, just a little bit.
260
00:11:50,567 --> 00:11:54,100
And a necessary
sandwich assembly step.
261
00:11:54,100 --> 00:11:57,266
-[sandwich crunching]
-[whispering] The smash.
262
00:11:57,266 --> 00:11:58,667
[in normal voice]
To bring everything together.
263
00:11:58,667 --> 00:12:00,200
Wrap this up.
264
00:12:01,400 --> 00:12:04,467
I better just make sure
that it tastes good,
right here in the kitchen.
265
00:12:08,367 --> 00:12:10,634
[crunching]
266
00:12:11,266 --> 00:12:14,000
That chicken is
so dang crunchy,
267
00:12:14,000 --> 00:12:16,467
and the pickles
with the mayonnaise
268
00:12:16,467 --> 00:12:18,567
just soaking down
into everything,
269
00:12:18,567 --> 00:12:21,033
oh, this is one
super sandwich.
270
00:12:21,767 --> 00:12:23,934
[upbeat music playing]
271
00:12:27,600 --> 00:12:31,100
Next, a broccoli salad
that soars to new heights
272
00:12:31,100 --> 00:12:33,333
with farm fresh ingredients.
273
00:12:41,600 --> 00:12:43,100
For a fun, farmy side,
274
00:12:43,100 --> 00:12:45,867
I'm making my miso
broccoli grain salad
275
00:12:45,867 --> 00:12:47,767
that's funky and toasty,
276
00:12:47,767 --> 00:12:49,500
and loaded with
chewy wheat berries
277
00:12:49,500 --> 00:12:51,800
that come straight
from harvest.
278
00:12:51,800 --> 00:12:53,367
And it's filled with energy
279
00:12:53,367 --> 00:12:55,000
for the next long days
on the farm.
280
00:12:55,000 --> 00:12:56,900
I've got my wheat
berries here.
281
00:12:56,900 --> 00:13:00,066
They're a hearty, chewy grain,
and I love them so much.
282
00:13:00,066 --> 00:13:02,900
I'll dump these in
unsalted boiling water here.
283
00:13:02,900 --> 00:13:04,867
Let this go for about an hour
284
00:13:04,867 --> 00:13:07,300
until they're chewy and tasty.
285
00:13:07,300 --> 00:13:09,667
You could also use
farro or barley
286
00:13:09,667 --> 00:13:12,500
or even couscous
or orzo with this salad.
287
00:13:12,500 --> 00:13:16,000
Any grainy, carby situation
would be delicious.
288
00:13:16,000 --> 00:13:18,100
While this cooks,
I'll get my broccoli going.
289
00:13:18,100 --> 00:13:21,567
I've got a pound of broccoli
florets that I'll just drizzle
with some neutral oil.
290
00:13:21,567 --> 00:13:23,867
It'll help them get
extra crispy.
291
00:13:23,867 --> 00:13:25,533
A couple of good pinches
of salt.
292
00:13:26,100 --> 00:13:27,433
Toss this all around,
293
00:13:27,433 --> 00:13:31,200
and then, I'm cooking this
how I cook all of my broccoli
these days,
294
00:13:31,200 --> 00:13:33,500
which is I stick it
under the broiler
295
00:13:33,500 --> 00:13:36,200
and let it get super
browned and crispy
296
00:13:36,200 --> 00:13:38,467
so that it melts in your mouth
297
00:13:38,467 --> 00:13:41,266
and you just eat them
almost like potato chips.
298
00:13:41,266 --> 00:13:43,700
All right, I'm sticking this
under my broiler on high
299
00:13:43,700 --> 00:13:46,266
and it'll only take about
five to ten minutes.
300
00:13:46,266 --> 00:13:48,667
While the broccoli crisps up,
I'll just make my dressing.
301
00:13:49,767 --> 00:13:53,467
I'm starting
with three tablespoons
of white miso paste,
302
00:13:53,467 --> 00:13:55,767
which is a total flavor bomb.
303
00:13:55,767 --> 00:13:57,900
It's what makes this salad.
304
00:13:57,900 --> 00:14:00,367
It's fermented soy beans.
305
00:14:00,367 --> 00:14:03,667
It's salty. It adds umami.
I love this stuff.
306
00:14:03,667 --> 00:14:06,166
And I can find this
at my local grocery store.
307
00:14:06,166 --> 00:14:07,967
You can find it
at Asian markets.
308
00:14:07,967 --> 00:14:10,166
And it lasts for
a really long time
in the fridge.
309
00:14:10,166 --> 00:14:11,867
Two teaspoons of soy sauce.
310
00:14:12,700 --> 00:14:14,734
A quarter cup of rice vinegar.
311
00:14:15,367 --> 00:14:17,033
Look at that brightness.
312
00:14:20,000 --> 00:14:22,600
A tablespoon and a half
of toasted sesame oil
313
00:14:22,600 --> 00:14:26,266
for those delicious
toasty, nutty notes.
314
00:14:26,266 --> 00:14:27,967
This is just a really
great dressing.
315
00:14:27,967 --> 00:14:29,800
You don't have to have it
with this grain salad.
316
00:14:29,800 --> 00:14:31,567
You could have it
on a green salad, too.
317
00:14:31,567 --> 00:14:33,567
Five tablespoons
of neutral oil.
318
00:14:33,567 --> 00:14:35,900
A tablespoon of sugar.
319
00:14:35,900 --> 00:14:38,166
You're really getting
all the flavors here.
320
00:14:38,166 --> 00:14:40,667
Sweet, salty, umami, sour.
321
00:14:40,667 --> 00:14:42,166
I'll grate in
some fresh ginger.
322
00:14:42,166 --> 00:14:44,767
This will add that
brightness that I love.
323
00:14:44,767 --> 00:14:48,600
And I like
the really little pieces that
you get from a fine zester
324
00:14:48,600 --> 00:14:50,900
versus finely chopping it.
325
00:14:50,900 --> 00:14:53,000
Makes for a smoother
dressing that way.
326
00:14:53,000 --> 00:14:54,667
And it eats smoother, as well.
327
00:14:58,000 --> 00:15:01,266
A tablespoon of
toasted sesame seeds
for a little crunch.
328
00:15:02,400 --> 00:15:03,533
I'll whisk this together.
329
00:15:05,000 --> 00:15:06,800
Just get it nice and smooth.
330
00:15:06,800 --> 00:15:10,266
You don't wanna have
any chunks of miso paste
hanging out in here
331
00:15:10,266 --> 00:15:12,133
because that would be
very salty.
332
00:15:12,867 --> 00:15:13,767
Hmm.
333
00:15:14,400 --> 00:15:15,367
Mmm.
334
00:15:15,367 --> 00:15:17,000
That's good.
Wakes my mouth up.
335
00:15:17,000 --> 00:15:18,634
I'll drain my wheat berries.
336
00:15:22,100 --> 00:15:25,100
Mmm. [sniffs]
Oh, this smells so nutty.
337
00:15:25,100 --> 00:15:26,934
I'll dump these
straight into the dressing.
338
00:15:28,900 --> 00:15:29,967
Get my broccoli.
339
00:15:31,367 --> 00:15:32,667
-[oven door closing]
-It's nice and crisp.
340
00:15:33,567 --> 00:15:35,300
Toss this in.
341
00:15:35,300 --> 00:15:37,200
You could really use
any veggies here.
342
00:15:37,200 --> 00:15:39,867
This is a super
versatile salad.
343
00:15:39,867 --> 00:15:41,600
Add in some grated carrots.
344
00:15:41,600 --> 00:15:43,467
That fresh bit of sweetness.
345
00:15:43,467 --> 00:15:45,367
Some scallions are nice.
346
00:15:45,367 --> 00:15:47,600
They complement the miso
really well.
347
00:15:47,600 --> 00:15:49,700
And lastly,
some toasted cashews
348
00:15:49,700 --> 00:15:51,367
which I love for their crunch.
349
00:15:51,367 --> 00:15:53,433
You get to mix your protein
in here, too.
350
00:15:55,166 --> 00:15:58,934
I'll toss this all together
and get everything coated
in that beautiful dressing.
351
00:15:59,867 --> 00:16:01,467
So whenever
I need wheat berries,
352
00:16:01,467 --> 00:16:03,467
I call up Nick and I say,
353
00:16:03,467 --> 00:16:05,867
"You know where a girl
can get some wheat berries
around here?"
354
00:16:06,400 --> 00:16:08,567
And Nick answers and he says,
355
00:16:09,266 --> 00:16:10,600
"I think I know a guy."
356
00:16:10,600 --> 00:16:12,700
And then within minutes,
357
00:16:12,700 --> 00:16:15,266
he's at my door
with a bucket
of wheat berries
358
00:16:15,266 --> 00:16:18,567
straight from the field
or the huge grain bins
359
00:16:18,567 --> 00:16:19,934
right outside our door.
360
00:16:20,600 --> 00:16:23,367
Mmm. Like a little ball pit.
361
00:16:23,367 --> 00:16:24,734
Of wheat berries.
362
00:16:25,266 --> 00:16:27,333
That dressing is distributed.
363
00:16:28,367 --> 00:16:29,233
I'm digging in.
364
00:16:34,300 --> 00:16:35,667
Mmm. Mmm.
365
00:16:36,100 --> 00:16:38,233
[upbeat music playing]
366
00:16:39,367 --> 00:16:42,100
The chewy texture
obsesser within me
367
00:16:42,100 --> 00:16:44,000
is so satisfied by this,
368
00:16:44,000 --> 00:16:46,634
and the miso brings it
all to life.
369
00:16:47,166 --> 00:16:48,867
I'd date this grain salad.
370
00:16:52,100 --> 00:16:53,600
Still to come,
371
00:16:53,600 --> 00:16:58,834
imagine if salt and vinegar
chips and potato salad had
a beautiful baby.
372
00:17:04,767 --> 00:17:07,000
For a flavor-packed
accompaniment to our meal,
373
00:17:07,000 --> 00:17:10,567
I am making my salt
and vinegar potato salad.
374
00:17:10,567 --> 00:17:12,567
It's hearty, it's bright,
375
00:17:12,567 --> 00:17:14,600
and it's creamy
from the potatoes,
376
00:17:14,600 --> 00:17:15,867
not from mayo.
377
00:17:15,867 --> 00:17:18,367
This is not your average
mayo-soaked potato salad.
378
00:17:18,367 --> 00:17:24,100
And it has chewy bits
of Chinese sausage
littered throughout.
379
00:17:24,100 --> 00:17:27,467
I love this. I'm starting with
my little golden potatoes
380
00:17:27,467 --> 00:17:30,400
that I've boiled
in salted water
until tender.
381
00:17:30,400 --> 00:17:32,367
I'm just chopping them up
into quarters.
382
00:17:32,367 --> 00:17:33,800
And these golden ones
are so nice
383
00:17:33,800 --> 00:17:37,367
because they're creamy
and they're so, so flavorful.
384
00:17:37,367 --> 00:17:40,066
We get really good potatoes
in this region.
385
00:17:40,066 --> 00:17:42,867
There's a lot
of potato farmers
around here.
386
00:17:42,867 --> 00:17:45,200
Nick's grandpa
farmed potatoes.
387
00:17:45,200 --> 00:17:47,867
He was the head of the Potato
Growers Association.
388
00:17:47,867 --> 00:17:49,934
So I'm basically
a potato princess.
389
00:17:50,867 --> 00:17:53,100
I'll toss in
some fresh cilantro
390
00:17:53,100 --> 00:17:55,467
as well as some scallions.
391
00:17:55,467 --> 00:17:57,367
And some peas add
nice sweetness.
392
00:17:58,200 --> 00:18:00,567
And now, my favorite part,
Chinese sausage,
393
00:18:00,567 --> 00:18:02,367
otherwise known as lap cheong,
394
00:18:02,367 --> 00:18:04,200
which is super fatty.
395
00:18:04,200 --> 00:18:06,000
It's sweet, it's salty.
396
00:18:06,000 --> 00:18:08,100
And it has some fennel in it.
397
00:18:08,100 --> 00:18:10,567
It just explodes with flavor.
398
00:18:10,567 --> 00:18:13,100
It's a dried sausage,
but you still gotta cook it.
399
00:18:13,100 --> 00:18:16,266
-[sizzling]
-Let's stir this around.
It smells so good already.
400
00:18:17,700 --> 00:18:19,634
I need this to get
heated through and crisp
around the edges.
401
00:18:20,567 --> 00:18:22,900
Al the best potato salads
have meat.
402
00:18:22,900 --> 00:18:25,767
Around here, a lot of people
put ham in their potato salad.
403
00:18:25,767 --> 00:18:26,667
I love it.
404
00:18:26,667 --> 00:18:30,367
But I'm upping the ante
with Chinese sausage.
405
00:18:30,367 --> 00:18:34,166
And it is little morsels
that explode with flavor
406
00:18:34,166 --> 00:18:35,467
when you find 'em
in the salad.
407
00:18:35,467 --> 00:18:38,533
I'll be digging through
the salad for these.
408
00:18:40,166 --> 00:18:41,166
Seems crispy to me.
409
00:18:41,166 --> 00:18:43,467
I'll just dump it right in,
fat and all.
410
00:18:43,467 --> 00:18:46,000
The potatoes will soak it up.
411
00:18:46,000 --> 00:18:50,066
It looks great already,
but, of course, it still
needs its dressing.
412
00:18:50,066 --> 00:18:53,767
For my vinegar element
in this salt
and vinegar situation,
413
00:18:53,767 --> 00:18:55,133
I'm using rice vinegar,
414
00:18:55,133 --> 00:18:59,667
which is a bit more mild
than the standard distilled
white vinegar flavor
415
00:18:59,667 --> 00:19:01,467
that you get with
salt and vinegar.
416
00:19:01,467 --> 00:19:05,567
Around here, most of
the potato salads are
covered in mayo,
417
00:19:05,567 --> 00:19:07,100
which, nothing against that,
418
00:19:07,100 --> 00:19:11,367
but this one kind of
takes a cue from
German-style potato salad,
419
00:19:11,367 --> 00:19:14,000
which is a vinegar-based
potato salad
420
00:19:14,000 --> 00:19:16,400
and channels
some Asian energy.
421
00:19:16,400 --> 00:19:18,266
A quarter cup of neutral oil,
422
00:19:18,266 --> 00:19:21,767
which will emulsify
with the vinegar
and allow it to thicken.
423
00:19:21,767 --> 00:19:25,300
A tablespoon of mirin,
which is a Japanese
cooking wine
424
00:19:25,300 --> 00:19:27,900
that's sweet and tangy.
425
00:19:27,900 --> 00:19:30,166
A tablespoon of
toasted sesame oil
426
00:19:30,166 --> 00:19:32,700
allows the darker notes.
427
00:19:32,700 --> 00:19:37,166
A couple of teaspoons each
of toasted sesame seeds
and black sesame seeds.
428
00:19:39,166 --> 00:19:40,233
Some garlic.
429
00:19:41,100 --> 00:19:42,533
And salt, of course.
430
00:19:43,600 --> 00:19:44,834
I'll whisk this together,
431
00:19:44,834 --> 00:19:48,300
quite vigorously
so that the vinegar
and the oil can emulsify.
432
00:19:48,300 --> 00:19:50,000
[sloshing]
433
00:19:50,000 --> 00:19:51,367
I'll pour it all over.
434
00:19:53,667 --> 00:19:55,500
There's a lot going on
in here.
435
00:19:55,500 --> 00:19:57,467
It's like a party. Ooh, yeah,
436
00:19:57,467 --> 00:20:01,467
the smell of the vinegar,
it's really strong
in the best way.
437
00:20:01,467 --> 00:20:03,500
Looks bright and colorful
to me.
438
00:20:03,500 --> 00:20:07,166
And for a finishing crunch,
some chow mein noodles.
439
00:20:07,166 --> 00:20:09,700
'Cause for more
textural excitement.
440
00:20:09,700 --> 00:20:11,400
I love these
crispy little guys.
441
00:20:11,400 --> 00:20:12,567
And some flaky salt.
442
00:20:13,667 --> 00:20:14,533
And...
443
00:20:15,567 --> 00:20:17,000
Taste, obviously.
444
00:20:17,000 --> 00:20:20,533
Gonna get, like, a lot
of lap cheong and one potato.
445
00:20:23,467 --> 00:20:25,667
Mmm-hmm, mmm-hmm.
446
00:20:25,667 --> 00:20:27,367
Oh, yeah, you can't go wrong.
447
00:20:27,367 --> 00:20:29,000
It's bright and salty.
448
00:20:29,000 --> 00:20:32,400
And the sweetness
of the potato
just mellows everything out
449
00:20:32,400 --> 00:20:34,166
and allows it all
to come together.
450
00:20:35,100 --> 00:20:37,066
Farm to table? More like...
451
00:20:37,567 --> 00:20:38,567
Lunch to truck.
452
00:20:39,066 --> 00:20:40,066
Let's eat.
453
00:20:43,600 --> 00:20:44,667
-Hello!
-[Nick] Hey.
454
00:20:44,667 --> 00:20:46,367
[Molly] I packed
a big ol' lunch.
455
00:20:46,367 --> 00:20:48,700
[Nick] All right, well,
let's unpack that lunch.
456
00:20:48,700 --> 00:20:51,100
[Molly] You look like
you still have a lot to do.
457
00:20:51,100 --> 00:20:53,000
[Nick] Well, I just ate
half of my wheat crop
458
00:20:53,000 --> 00:20:56,200
in that plum crumble,
so I better keep on going.
459
00:20:56,200 --> 00:20:59,100
[Molly sneezes]
The wheat always
makes me sneeze.