WEBVTT 00:17.833 --> 00:21.266 align:start position:10% line:79.33% size:75% COME AND MEET ME AT THE MARKET WITH MY MARVELOUS MAKBOUSEH, 00:21.366 --> 00:23.700 align:start position:10% line:84.67% size:75% MY LEBANESE-STYLE SQUASH STEW. 00:26.766 --> 00:28.366 align:start position:20% line:79.33% size:60% JULIE: "JULIE TABOULIE'S LEBANESE KITCHEN" 00:28.466 --> 00:30.866 align:start position:20% line:84.67% size:55% IS MADE POSSIBLE BY... 00:34.766 --> 00:36.566 align:start position:20% line:10% size:55% MAN: ♪ DO YOUR THING ♪ 00:36.666 --> 00:38.633 align:start position:10% line:10% size:80% ♪ DO YOUR THING, DO YOUR THING ♪ 00:38.733 --> 00:41.333 align:start position:10% line:10% size:67.5% ♪ SYRACUSE, DO YOUR THING ♪ 00:41.433 --> 00:43.400 align:start position:10% line:10% size:80% ♪ DO YOUR THING, DO YOUR THING ♪ 00:43.500 --> 00:45.866 align:start position:10% line:10% size:67.5% ♪ SYRACUSE, DO YOUR THING ♪ 00:46.033 --> 00:47.866 align:start position:20% line:84.67% size:60% [LEBANESE MUSIC PLAYING] 01:50.933 --> 01:53.633 align:start position:10% line:79.33% size:80% AH, THERE'S SOMETHING SO SPECIAL ABOUT STROLLING 01:53.733 --> 01:56.466 align:start position:10% line:79.33% size:65% AROUND THE FARMERS' MARKET ON A SATURDAY AFTERNOON 01:56.566 --> 02:00.500 align:start position:10% line:79.33% size:67.5% OR SUNDAY MORNING THAT JUST SORT OF PUTS A SMILE ON MY FACE. 02:00.600 --> 02:04.133 align:start position:10% line:79.33% size:60% I MUST SAY THAT, BESIDES MY MAMA'S GLORIOUS GARDEN, 02:04.233 --> 02:07.700 align:start position:20% line:79.33% size:47.5% FARMERS MARKETS ARE MY FAVORITE PLACE TO FREQUENT. 02:07.800 --> 02:10.000 align:start position:10% line:79.33% size:67.5% I LOVE MEETING AND GREETING ALL OF THE FARMERS 02:10.100 --> 02:13.366 align:start position:10% line:79.33% size:62.5% AND ASKING THEM ALL SORTS OF INQUISITIVE QUESTIONS. 02:13.466 --> 02:17.333 align:start position:10% line:79.33% size:80% I LOVE BEING ABLE TO WALK AROUND IN AN OPEN, OUTDOOR MARKET, 02:17.433 --> 02:20.200 align:start position:10% line:79.33% size:67.5% AND I LOVE BEING SURROUNDED BY THE SUNSHINE, 02:20.300 --> 02:22.466 align:start position:30% line:79.33% size:37.5% SIGHTS, SOUNDS, AND SAMPLING AND SAVORING 02:22.566 --> 02:25.600 align:start position:20% line:79.33% size:47.5% THE SEASON'S BOUNTY RIGHT BEFORE MY EYES. 02:25.700 --> 02:29.133 align:start position:20% line:79.33% size:52.5% AND TODAY, THIS FRESH FARMERS MARKET IS INSPIRING ME 02:29.233 --> 02:34.533 align:start position:10% line:79.33% size:77.5% TO MAKE MY MARVELOUS MAKBOUSEH, MY LEBANESE-STYLE SQUASH STEW. 02:34.633 --> 02:37.866 align:start position:20% line:79.33% size:62.5% MEANING TO MIX THINGS UP, MY MARVELOUS MAKBOUSEH 02:37.966 --> 02:40.800 align:start position:20% line:79.33% size:57.5% IS A MAGNIFICENT MEDLEY OF VIBRANT VEGETABLES, 02:40.900 --> 02:43.466 align:start position:30% line:79.33% size:30% AND AN ARRAY OF AMAZING AROMATICS 02:43.566 --> 02:46.466 align:start position:20% line:79.33% size:45% SLOWLY SIMMER AWAY INTO A SPECTACULAR 02:46.566 --> 02:48.766 align:start position:10% line:84.67% size:67.5% AND SCRUMPTIOUS SQUASH STEW 02:48.866 --> 02:51.566 align:start position:10% line:79.33% size:67.5% THAT IS SURE TO BE A STAPLE AT YOUR TABLE 02:51.666 --> 02:56.000 align:start position:10% line:79.33% size:77.5% ALONG WITH MY MACAROUNE B TOUM, MY LEBANESE-STYLE HOMEMADE PASTA 02:56.100 --> 02:58.200 align:start position:20% line:79.33% size:57.5% THAT JUST SORT OF MELTS IN YOUR MOUTH. 02:58.300 --> 03:02.266 align:start position:10% line:79.33% size:65% PLUS, I'M MAKING A SPECIAL SURPRISE JUST FOR YOU. 03:02.366 --> 03:05.666 align:start position:10% line:79.33% size:72.5% FRESH FROM THE FARMERS MARKET TO A MOUTH-WATERING MEAL, 03:05.766 --> 03:07.466 align:start position:10% line:79.33% size:65% THIS IS ONE MIDDLE EASTERN MASTERPIECE 03:07.566 --> 03:09.233 align:start position:10% line:84.67% size:70% THAT YOU WON'T WANT TO MISS. 03:26.533 --> 03:28.666 align:start position:20% line:84.67% size:60% WELCOME TO TODAY'S SHOW. 03:28.766 --> 03:30.733 align:start position:20% line:79.33% size:57.5% IT'S A LEBANESE CUISINE CELEBRATION 03:30.833 --> 03:32.700 align:start position:20% line:84.67% size:57.5% OF THE SEASON'S BOUNTY, 03:32.800 --> 03:36.666 align:start position:10% line:79.33% size:55% AND IT'S MY SUMMERTIME SQUASH STEW CALLED MAKBOUSEH, 03:36.766 --> 03:40.333 align:start position:10% line:10% size:75% AND "MAKBOUSEH" LITERALLY JUST TRANSLATES TO MIX THINGS UP, 03:40.433 --> 03:42.400 align:start position:20% line:10% size:45% WHICH THE LEBANESE AND MIDDLE EASTERN CULTURES 03:42.500 --> 03:44.133 align:start position:30% line:10% size:40% JUST LOVE TO DO. 03:44.233 --> 03:46.866 align:start position:20% line:10% size:60% ACTUALLY, IT ALL STARTED WITH THE COOSA SQUASH 03:46.966 --> 03:50.100 align:start position:10% line:10% size:70% BECAUSE THEY WOULD SOMETIMES GET SO BIG IN MY GRANDMOTHER'S, 03:50.200 --> 03:52.700 align:start position:20% line:10% size:45% MY SITTO'S, GARDEN THAT SHE JUST DIDN'T KNOW 03:52.800 --> 03:54.166 align:start position:20% line:10% size:52.5% WHAT TO DO WITH THEM. 03:54.266 --> 03:56.566 align:start position:20% line:10% size:42.5% THEY WERE TOO BIG TO CORE AND STUFF 03:56.666 --> 03:59.300 align:start position:10% line:79.33% size:72.5% IN OUR COOSA SQUASH STEW DISH THAT WE MAKE, 03:59.400 --> 04:01.566 align:start position:20% line:79.33% size:50% SO SHE DECIDED THAT, YOU KNOW WHAT, 04:01.666 --> 04:03.266 align:start position:20% line:79.33% size:45% SHE WAS JUST GONNA CHOP THEM ALL UP 04:03.366 --> 04:05.666 align:start position:20% line:79.33% size:52.5% AND PUT THEM WITH ALL OF HER OTHER FRESH VEGETABLES 04:05.766 --> 04:08.433 align:start position:20% line:79.33% size:62.5% AND EGGPLANT AND TOMATOES AND CHICKPEAS 04:08.533 --> 04:12.600 align:start position:20% line:79.33% size:52.5% AND JUST MAKE IT INTO A REALLY SORT OF, UH, DELICIOUS, 04:12.700 --> 04:14.833 align:start position:20% line:79.33% size:40% VEGETARIAN STEW, AND THAT'S EXACTLY 04:14.933 --> 04:17.400 align:start position:10% line:79.33% size:77.5% WHAT WE'RE GONNA BE DOING TODAY AND SHARING IT WITH ALL OF YOU, 04:17.500 --> 04:19.366 align:start position:20% line:79.33% size:47.5% BUT THE FIRST THING WE'RE GONNA GET STARTED ON 04:19.466 --> 04:23.066 align:start position:20% line:79.33% size:42.5% IS OUR AROMATICS, SO I'M JUST GONNA GET MYSELF 04:23.166 --> 04:27.666 align:start position:10% line:79.33% size:70% SOME GARLIC, UM, COUPLE MORE SHALLOTS, AND AN ONION. 04:27.766 --> 04:30.566 align:start position:20% line:79.33% size:55% AND YOU REALLY DO NEED ALL OF THESE AROMATICS 04:30.666 --> 04:32.766 align:start position:10% line:84.67% size:80% TO MAKE THIS STEW SENSATIONAL... 04:34.566 --> 04:37.833 align:start position:20% line:79.33% size:45% SO I'M USING TODAY A VIDALIA ONION, 04:37.933 --> 04:40.733 align:start position:10% line:79.33% size:55% BUT YOU COULD ALSO USE A YELLOW OR SPANISH ONION. 04:40.833 --> 04:44.566 align:start position:10% line:79.33% size:65% YOU COULD USE A RED ONION, WHICHEVER YOU HAVE ON HAND. 04:44.666 --> 04:47.600 align:start position:10% line:79.33% size:65% WE'RE GONNA BE SLICING AND DICING ALL OF THESE AROMATICS. 04:47.700 --> 04:51.200 align:start position:10% line:79.33% size:80% THIS DISH TRULY IS A CELEBRATION OF THE SEASON'S BOUNTY, 04:51.300 --> 04:53.433 align:start position:20% line:79.33% size:40% WHETHER YOU HAVE YOUR OWN GARDEN AT HOME 04:53.533 --> 04:56.533 align:start position:20% line:79.33% size:47.5% OR WHETHER YOU LOVE TO FREQUENT THE FARMERS MARKETS 04:56.633 --> 04:58.933 align:start position:10% line:84.67% size:67.5% THAT I LIKE TO DO, AS WELL. 04:59.033 --> 05:01.100 align:start position:20% line:79.33% size:52.5% OK. THAT LOOKS GREAT, AND NOW WE'RE GONNA GET 05:01.200 --> 05:05.033 align:start position:20% line:79.33% size:57.5% SOME OIL IN OUR BIG POT THAT WE HAVE OVER HERE. 05:05.133 --> 05:07.800 align:start position:10% line:79.33% size:70% YOU WANT TO MAKE SURE TO USE A GOOD AMOUNT OF OIL 05:07.900 --> 05:09.533 align:start position:20% line:79.33% size:37.5% BECAUSE WE HAVE A LOT OF VEGETABLES 05:09.633 --> 05:11.666 align:start position:10% line:84.67% size:70% THAT NEED, UH, LOTS OF LOVE. 05:11.766 --> 05:14.566 align:start position:30% line:84.67% size:32.5% HA HA HA! OK. 05:14.666 --> 05:18.600 align:start position:20% line:79.33% size:60% I'M GONNA GET MY HEAT ON TO MEDIUM, 05:18.700 --> 05:22.233 align:start position:20% line:79.33% size:52.5% AND WE ARE JUST GONNA GET OUR ONIONS IN. 05:22.333 --> 05:24.833 align:start position:30% line:84.67% size:25% [SIZZLING] 05:24.933 --> 05:28.666 align:start position:10% line:79.33% size:77.5% I JUST LOVE THE SMELL OF ONIONS AND SHALLOTS AND GARLIC 05:28.766 --> 05:31.400 align:start position:10% line:84.67% size:72.5% SORT OF SLOWLY SAUTEING AWAY. 05:31.500 --> 05:32.833 align:start position:40% line:84.67% size:22.5% HA HA HA! 05:32.933 --> 05:34.433 align:start position:20% line:79.33% size:47.5% WHEN SOMEBODY WALKS IN THE HOUSE, 05:34.533 --> 05:37.800 align:start position:10% line:79.33% size:72.5% THEY KNOW THAT YOU'RE COOKING SOMETHING GOOD, RIGHT? 05:37.900 --> 05:41.033 align:start position:10% line:79.33% size:60% OK. NOW WE'RE ALSO GONNA SEASON THIS WITH SOME SEA SALT. 05:41.133 --> 05:44.100 align:start position:20% line:79.33% size:57.5% WE'RE ACTUALLY GONNA BE SEASONING EVERY LAYER AS WE GO. 05:46.400 --> 05:49.000 align:start position:10% line:79.33% size:72.5% SO WE'RE JUST GONNA LET THOSE SORT OF GET TRANSLUCENT, 05:49.100 --> 05:50.600 align:start position:20% line:79.33% size:55% KIND OF COOK THEM DOWN A LITTLE BIT 05:50.700 --> 05:52.133 align:start position:10% line:84.67% size:70% UNTIL THEY'RE NICE AND SOFT. 05:52.233 --> 05:54.766 align:start position:20% line:74% size:55% IN THE MEANTIME, WE'RE GONNA START CHOPPING UP ALL OF OUR SQUASH 05:54.866 --> 05:57.566 align:start position:10% line:79.33% size:75% BECAUSE IT IS OUR SUMMERTIME-- OR ANYTIME, I SHOULD SAY-- 05:57.666 --> 05:59.133 align:start position:30% line:84.67% size:30% SQUASH STEW. 05:59.233 --> 06:01.366 align:start position:20% line:10% size:35% I'M GONNA GRAB TWO GREEN ZUCCHINI, 06:01.466 --> 06:04.100 align:start position:20% line:10% size:45% AND I'M ALSO GONNA GRAB TWO YELLOW SQUASH, 06:04.200 --> 06:06.866 align:start position:10% line:10% size:65% AND THESE ARE REALLY NICE, GOOD SIZE, YOU KNOW? 06:06.966 --> 06:07.866 align:start position:20% line:10% size:50% THEY'RE MEDIUM-SIZE. 06:07.966 --> 06:09.200 align:start position:20% line:10% size:47.5% IF YOU WERE TO FIND SMALLER ONES, 06:09.300 --> 06:10.700 align:start position:20% line:10% size:52.5% THEN YOU COULD USE 3, 06:10.800 --> 06:12.400 align:start position:20% line:10% size:60% AND THEN WE'RE GONNA GET OUR COOSA SQUASH, 06:12.500 --> 06:14.700 align:start position:20% line:10% size:45% OUR MIDDLE EASTERN SPECIALTY SQUASH, 06:14.800 --> 06:16.666 align:start position:20% line:10% size:45% AND, BECAUSE THESE ARE SMALL SQUASH, 06:16.766 --> 06:21.000 align:start position:10% line:10% size:67.5% WE'RE GONNA USE 3 OF THESE, AND WHAT I LIKE TO DO IS, 06:21.100 --> 06:25.900 align:start position:10% line:10% size:70% I LIKE TO ACTUALLY PARTIALLY PEEL EACH OF THE SQUASH, 06:26.000 --> 06:27.866 align:start position:20% line:79.33% size:47.5% AND THEN WE'RE JUST GONNA GO ACROSS 06:27.966 --> 06:30.500 align:start position:20% line:84.67% size:65% INTO SORT OF LITTLE CUBES. 06:30.600 --> 06:32.600 align:start position:10% line:79.33% size:60% DOESN'T THAT LOOK PRETTY WHEN YOU PARTIALLY PEEL THEM? 06:32.700 --> 06:35.500 align:start position:10% line:84.67% size:80% REALLY MAKES A NICE PRESENTATION 06:35.600 --> 06:37.266 align:start position:20% line:79.33% size:60% AND ALSO THE TASTE, TOO, BECAUSE THEN 06:37.366 --> 06:40.366 align:start position:20% line:79.33% size:57.5% YOU DON'T HAVE TOO MUCH SKIN GOING ON, YOU KNOW, 06:40.466 --> 06:42.600 align:start position:20% line:79.33% size:60% SO, OBVIOUSLY, YOU KNOW, THAT MAMA'S GARDEN 06:42.700 --> 06:45.100 align:start position:10% line:84.67% size:70% IS MY NUMBER-ONE PLACE TO GO 06:45.200 --> 06:49.266 align:start position:20% line:79.33% size:55% TO GET ALL OF MY FRESH VEGETABLES AND FRUITS 06:49.366 --> 06:52.100 align:start position:10% line:79.33% size:77.5% AND HERBS AND THINGS LIKE THAT, BUT I ALSO LOVE 06:52.200 --> 06:54.566 align:start position:10% line:84.67% size:77.5% TO FREQUENT OUR FARMERS MARKET. 06:54.666 --> 06:58.266 align:start position:10% line:79.33% size:57.5% OK, SO WE'RE GONNA STIR OUR ONIONS AND OUR SHALLOTS 06:58.366 --> 07:00.066 align:start position:20% line:79.33% size:37.5% AND OUR GARLIC, AND THEY ARE READY 07:00.166 --> 07:02.466 align:start position:10% line:84.67% size:72.5% TO MEET AND GREET OUR SQUASH. 07:02.566 --> 07:05.733 align:start position:20% line:79.33% size:52.5% THEY ARE TRANSLUCENT. THEY'VE SOFTENED FOR US. 07:05.833 --> 07:08.533 align:start position:10% line:79.33% size:65% THEY HAVE A LITTLE, LIGHT, SORT OF GOLDEN COLOR GOING ON 07:08.633 --> 07:11.066 align:start position:10% line:84.67% size:75% WHICH LOOKS AND SMELLS AMAZING 07:11.166 --> 07:14.666 align:start position:20% line:79.33% size:55% IN OUR "JULIE TABOULIE LEBANESE KITCHEN" TODAY. 07:14.766 --> 07:17.666 align:start position:20% line:79.33% size:47.5% NOW WE'RE GONNA GET ALL OF OUR SQUASH IN THE MIX, 07:17.766 --> 07:19.766 align:start position:30% line:84.67% size:40% NO PUN INTENDED. 07:19.866 --> 07:22.166 align:start position:40% line:84.67% size:22.5% HA HA HA! 07:23.433 --> 07:25.366 align:start position:20% line:79.33% size:32.5% LOOK AT THAT. DOESN'T THAT LOOK BEAUTIFUL? 07:25.466 --> 07:27.166 align:start position:20% line:79.33% size:50% IT'S FUN TO ACTUALLY MAKE THIS STEW 07:27.266 --> 07:31.100 align:start position:10% line:79.33% size:65% BECAUSE IT IS SO COLORFUL, SO IT'S REALLY APPEALING, 07:31.200 --> 07:33.666 align:start position:10% line:79.33% size:70% YOU KNOW, AS YOU'RE LAYERING THE DIFFERENT COLORS, 07:33.766 --> 07:37.733 align:start position:10% line:79.33% size:62.5% AND THEN WE'RE ALSO GOING TO SEASON THIS WITH SEA SALT... 07:39.166 --> 07:42.700 align:start position:10% line:79.33% size:72.5% AND MAKE SURE TO SORT OF TOSS THOSE IN WITH THE OIL 07:42.800 --> 07:46.866 align:start position:30% line:79.33% size:35% AND THE ONIONS JUST LIKE THAT, 07:46.966 --> 07:50.000 align:start position:20% line:79.33% size:45% AND AT THIS POINT, I'M GONNA TURN OUR HEAT TO LOW 07:50.100 --> 07:51.966 align:start position:20% line:79.33% size:55% BECAUSE I JUST SORT OF WANT TO SLOWLY 07:52.066 --> 07:54.600 align:start position:20% line:84.67% size:57.5% KIND OF COOK THEM DOWN, 07:54.700 --> 07:56.433 align:start position:20% line:79.33% size:47.5% AND NOW WE'RE GONNA GET TO CHOPPING 07:56.533 --> 07:58.500 align:start position:10% line:10% size:50% THE REMAINING SQUASH THAT WE HAVE ON OUR BOARD. 07:58.600 --> 08:00.600 align:start position:10% line:10% size:77.5% WE HAVE ONE MORE YELLOW SQUASH, ONE MORE GREEN SQUASH, 08:00.700 --> 08:02.166 align:start position:20% line:10% size:65% AND TWO MORE COOSA SQUASH. 08:02.266 --> 08:03.733 align:start position:30% line:10% size:40% THEY'RE SO CUTE. 08:14.700 --> 08:16.466 align:start position:30% line:84.67% size:25% [NO AUDIO] 08:26.033 --> 08:28.633 align:start position:20% line:79.33% size:57.5% I HAVE OUR SECOND BATCH OF YELLOW SQUASH, 08:28.733 --> 08:32.266 align:start position:10% line:79.33% size:80% GREEN ZUCCHINI, AND COOSA SQUASH SIMMERING AWAY, 08:32.366 --> 08:34.766 align:start position:10% line:79.33% size:70% AND THEY'RE ALL COOKING DOWN SO LOVELY, 08:34.866 --> 08:38.033 align:start position:10% line:79.33% size:70% AND THEY STILL ARE REMAINING THAT BEAUTIFUL, VIBRANT COLORS 08:38.133 --> 08:40.100 align:start position:10% line:79.33% size:67.5% THAT THEY ALL HAVE BECAUSE, AS YOU CAN SEE, 08:40.200 --> 08:42.400 align:start position:20% line:79.33% size:60% THAT I'M KEEPING THE POT UNCOVERED, 08:42.500 --> 08:45.733 align:start position:20% line:79.33% size:47.5% SO WE'RE GONNA MAKE THE ENTIRE, UH, STEW THIS WAY. 08:45.833 --> 08:47.933 align:start position:20% line:79.33% size:52.5% WE'RE NOT GONNA COVER THE POT AT ALL. 08:48.033 --> 08:50.633 align:start position:20% line:79.33% size:57.5% OK, AND NOW IT'S TIME-- I'M SO EXCITED-- 08:50.733 --> 08:53.033 align:start position:20% line:79.33% size:57.5% FOR ONE OF MY SIGNATURE INGREDIENTS, 08:53.133 --> 08:56.666 align:start position:10% line:79.33% size:75% WHICH IS MY SICILIAN EGGPLANT, UM, SO WE'RE GONNA TREAT THESE 08:56.766 --> 08:59.666 align:start position:20% line:79.33% size:60% THE SAME WAY THAT WE DID WITH THE, UM-- 08:59.766 --> 09:01.233 align:start position:20% line:84.67% size:50% ALL OF OUR SQUASHES. 09:01.333 --> 09:03.433 align:start position:20% line:79.33% size:60% WE'RE GONNA JUST SORT OF PARTIALLY PEEL THEM. 09:03.533 --> 09:06.300 align:start position:20% line:79.33% size:62.5% THE REASON WHY I ACTUALLY AM REALLY ATTRACTED 09:06.400 --> 09:09.333 align:start position:20% line:10% size:42.5% TO THESE EGGPLANT FOR THIS STEW IS-- 09:09.433 --> 09:11.866 align:start position:10% line:10% size:52.5% THE BIGGEST REASON IS BECAUSE THE SEEDS ARE SMALL, 09:11.966 --> 09:17.966 align:start position:10% line:10% size:75% AND THE BITTERNESS IN EGGPLANT ALL LIES IN THE SEEDS, 09:18.066 --> 09:20.533 align:start position:10% line:79.33% size:67.5% SO THE BIGGER THE EGGPLANT, THE BIGGER THE SEEDS. 09:20.633 --> 09:24.300 align:start position:20% line:79.33% size:62.5% THUS, UH, THE MORE BITTER THEY CAN BECOME. 09:24.400 --> 09:26.633 align:start position:10% line:10% size:75% THE EGGPLANT ALSO GIVES A NICE SORT OF MEATINESS-- 09:26.733 --> 09:30.866 align:start position:10% line:10% size:57.5% A VEGETARIAN MEATINESS, I SHOULD SAY--TO THIS DISH. 09:30.966 --> 09:33.633 align:start position:20% line:79.33% size:60% IT'S REALLY NOT THE SAME WITHOUT THE EGGPLANT. 09:35.166 --> 09:37.633 align:start position:20% line:79.33% size:40% OK, SO THAT'S IT FOR OUR EGGPLANT. 09:37.733 --> 09:41.066 align:start position:20% line:79.33% size:60% NOW WE'RE GONNA GET THIS IN THE MIX, AS WELL, 09:41.166 --> 09:43.300 align:start position:20% line:79.33% size:40% AND OUR ZUCCHINI AND OUR COOSA SQUASH 09:43.400 --> 09:46.433 align:start position:10% line:79.33% size:70% AND OUR YELLOW SUMMER SQUASH IS COOKING DOWN REALLY LOVELY 09:46.533 --> 09:48.866 align:start position:30% line:84.67% size:35% AT THIS POINT, 09:48.966 --> 09:52.066 align:start position:10% line:79.33% size:70% ALL OF THESE SORT OF NATURAL JUICES KIND OF FLOWING OUT 09:52.166 --> 09:54.700 align:start position:10% line:79.33% size:70% BECAUSE THE SQUASH HAS A LOT OF WATER IN IT, 09:54.800 --> 09:57.600 align:start position:10% line:79.33% size:57.5% SO JUST BETWEEN THE OIL THAT WE HAVE AND THE WATER, 09:57.700 --> 09:59.233 align:start position:20% line:84.67% size:60% WE'RE DOING PRETTY GOOD, 09:59.333 --> 10:01.433 align:start position:20% line:79.33% size:47.5% BUT WE'RE GONNA GET SOME TOMATOES IN THERE, TOO, 10:01.533 --> 10:03.733 align:start position:20% line:79.33% size:50% AND THAT'S GONNA ADD A LOT OF JUICE, TOO. 10:03.833 --> 10:05.600 align:start position:20% line:79.33% size:47.5% SO WE HAVE OUR HEAT ON LOW AT THIS POINT 10:05.700 --> 10:07.333 align:start position:20% line:79.33% size:60% BECAUSE WE'RE JUST GONNA SLOWLY, SLOWLY 10:07.433 --> 10:10.566 align:start position:10% line:79.33% size:67.5% COOK THOSE VEGETABLES AWAY, AND NOW WE'RE GONNA GET 10:10.666 --> 10:14.766 align:start position:20% line:79.33% size:45% INTO OUR TOMATOES, MY FAVORITE TOMATO, ALSO, 10:14.866 --> 10:17.266 align:start position:10% line:84.67% size:80% WHICH IS OUR TOMATO ON THE VINE. 10:17.366 --> 10:18.566 align:start position:40% line:84.67% size:20% [SNIFFS] 10:18.666 --> 10:21.200 align:start position:10% line:84.67% size:72.5% SMELLS FRESH. HA HA HA! WHOO! 10:21.300 --> 10:24.366 align:start position:20% line:79.33% size:50% THEY'RE JUST POPPING OFF THE VINE FOR ME TODAY. 10:24.466 --> 10:27.666 align:start position:10% line:79.33% size:72.5% UM, OK, SO WE'RE GONNA SIMPLY JUST DICE THESE UP. 10:27.766 --> 10:30.733 align:start position:10% line:79.33% size:72.5% YOU DON'T HAVE TO WORRY ABOUT FINELY DICING THEM UP TOO MUCH 10:30.833 --> 10:33.700 align:start position:10% line:79.33% size:77.5% BECAUSE THEY'RE GONNA BE COOKED IN THE POT, AS WELL, 10:33.800 --> 10:35.566 align:start position:10% line:79.33% size:67.5% BUT WE DO WANT TO MAKE SURE THAT WE SAVE 10:35.666 --> 10:38.000 align:start position:20% line:79.33% size:57.5% ALL OF THEIR DELICIOUS, UH, JUICES 10:38.100 --> 10:39.700 align:start position:10% line:79.33% size:67.5% BECAUSE THOSE TOMATO JUICES ARE REALLY GONNA 10:39.800 --> 10:41.466 align:start position:20% line:84.67% size:50% MAKE THIS FLAVORFUL. 10:41.566 --> 10:45.266 align:start position:20% line:79.33% size:57.5% OK, SO NOW WE ALSO NEED TO ADD A LITTLE BIT MORE 10:45.366 --> 10:47.266 align:start position:20% line:79.33% size:45% OLIVE OIL RIGHT ON THOSE TOMATOES-- 10:47.366 --> 10:49.900 align:start position:20% line:84.67% size:65% THEY NEED SOME SEASONING-- 10:50.000 --> 10:53.500 align:start position:20% line:79.33% size:50% AND SALT, OF COURSE, BECAUSE TOMATOES 10:53.600 --> 10:57.233 align:start position:20% line:79.33% size:52.5% DEFINITELY NEED SALT, NEED TO BE SEASONED WELL. 10:58.700 --> 11:01.700 align:start position:20% line:79.33% size:52.5% DON'T BE SCARED ABOUT HOW MUCH I AM SALTING EACH LAYER 11:01.800 --> 11:04.000 align:start position:20% line:79.33% size:57.5% BECAUSE THERE ARE A LOT OF VEGETABLES 11:04.100 --> 11:06.333 align:start position:20% line:79.33% size:60% AND INGREDIENTS GOING ON IN THIS STEW 11:06.433 --> 11:09.300 align:start position:20% line:79.33% size:50% AND EACH ONE OF THEM NEEDS SOME TLC, 11:09.400 --> 11:12.100 align:start position:20% line:79.33% size:55% TENDER LEBANESE CARE-- HA HA HA!-- 11:12.200 --> 11:15.400 align:start position:10% line:79.33% size:70% AND I THANK MY SITTO SO MUCH FOR MAKING THIS DISH 11:15.500 --> 11:18.633 align:start position:10% line:79.33% size:77.5% AND PASSING IT ON TO MY MOTHER, WHO PASSED IT ON TO ME. 11:18.733 --> 11:21.233 align:start position:30% line:79.33% size:35% NEXT UP IS OUR MACAROUNE B TOUM. 11:21.333 --> 11:24.033 align:start position:20% line:79.33% size:57.5% IT'S OUR LEBANESE-STYLE HOMEMADE PASTA. 11:46.933 --> 11:50.866 align:start position:10% line:10% size:77.5% I AM JUST SALTING OUR HOT WATER FOR OUR MACAROUNE B TOUM, 11:50.966 --> 11:53.900 align:start position:10% line:10% size:67.5% OUR LEBANESE, LITTLE PASTA, 11:54.000 --> 11:56.800 align:start position:20% line:10% size:62.5% AND NOW WE'RE GONNA START TO MAKE IT, OF COURSE, 11:56.900 --> 12:00.566 align:start position:10% line:79.33% size:77.5% SO I'M JUST GONNA GET OUR FLOUR UP ON THE BOARD. 12:00.666 --> 12:05.533 align:start position:20% line:79.33% size:60% WE'RE GOING TO DO 3 CUPS OF UNBLEACHED FLOUR, 12:05.633 --> 12:08.733 align:start position:10% line:79.33% size:67.5% AND NOW WE ARE GOING TO GET A LITTLE BIT OF OUR SEA SALT. 12:08.833 --> 12:10.800 align:start position:20% line:84.67% size:62.5% WE WANT OUR DOUGH TO HAVE 12:10.900 --> 12:13.400 align:start position:10% line:84.67% size:80% A LITTLE BIT OF SEASONING TO IT, 12:13.500 --> 12:17.166 align:start position:10% line:79.33% size:72.5% AND NOW WE'RE JUST GONNA STIR THE FLOUR WITH THE SALT, 12:17.266 --> 12:19.700 align:start position:20% line:79.33% size:55% MAKE SURE THAT THEY'RE EVENLY INCORPORATED. 12:19.800 --> 12:22.166 align:start position:20% line:10% size:45% AND I'M ALSO USING THE TIPS OF MY FINGERS 12:22.266 --> 12:24.966 align:start position:20% line:10% size:55% JUST TO SORT OF LOOSEN ANY LITTLE LUMPS 12:25.066 --> 12:27.900 align:start position:20% line:10% size:45% OR CLUMPS GOING ON IN THE FLOUR, AS WELL, 12:28.000 --> 12:31.366 align:start position:10% line:10% size:67.5% JUST SO IT'S NICE AND SOFT, AND NOW WE'RE JUST MAKING 12:31.466 --> 12:35.366 align:start position:10% line:10% size:72.5% A LITTLE BIT OF A WELL, ALSO, IN THE CENTER OF OUR FLOUR BOWL. 12:35.466 --> 12:39.733 align:start position:10% line:79.33% size:60% AND WE'RE GONNA GET, UH, 1 1/3 CUP OF LUKEWARM WATER. 12:39.833 --> 12:41.233 align:start position:30% line:84.67% size:32.5% ♪ BEAUTIFUL ♪ 12:41.333 --> 12:42.533 align:start position:30% line:84.67% size:32.5% HA HA HA! OK. 12:42.633 --> 12:44.166 align:start position:10% line:10% size:77.5% NOW, THIS IS A NON-YEAST DOUGH, I SHOULD SAY, OK, 12:44.266 --> 12:47.200 align:start position:20% line:10% size:50% SO THERE'S NO YEAST, BUT IT'S STILL GONNA BE 12:47.300 --> 12:52.000 align:start position:20% line:10% size:50% REALLY NICE AND SOFT AND HAVE A REALLY NICE BITE, 12:52.100 --> 12:54.133 align:start position:30% line:10% size:40% AND NOW I'M JUST WORKING IT UNDER. 12:54.233 --> 12:56.900 align:start position:30% line:79.33% size:32.5% LOOK AT THIS, BEAUTIFUL, RIGHT, GUYS? 12:57.000 --> 13:01.133 align:start position:10% line:79.33% size:72.5% BEAUTIFUL DOUGH MADE AT HOME. HA HA HA! 13:01.233 --> 13:03.833 align:start position:20% line:79.33% size:62.5% SEE? KIND OF BOUNCES BACK AT ME A LITTLE BIT. 13:03.933 --> 13:07.033 align:start position:20% line:10% size:47.5% IT'S NOT TOO STIFF. IT'S NOT TOO SORT OF SOFT. 13:07.133 --> 13:09.500 align:start position:10% line:10% size:62.5% IT'S RIGHT IN THE MIDDLE, AND TO MAKE OUR LIVES EASIER, 13:09.600 --> 13:14.300 align:start position:10% line:79.33% size:70% WE'RE GONNA CUT THIS IN HALF AND THEN CUT AGAIN IN QUARTERS, 13:14.400 --> 13:17.333 align:start position:10% line:79.33% size:70% AND NOW WHAT WE'RE GONNA DO, WE'RE GONNA TAKE EACH SEGMENT, 13:17.433 --> 13:19.766 align:start position:20% line:79.33% size:52.5% GONNA TUCK THEM UNDER AT THE SAME TIME 13:19.866 --> 13:21.866 align:start position:20% line:84.67% size:62.5% WE'RE ROTATING IT AROUND. 13:21.966 --> 13:26.100 align:start position:10% line:79.33% size:72.5% WE'RE MAKING A CIRCULAR SHAPE WITH THE DOUGH JUST LIKE THAT 13:26.200 --> 13:30.166 align:start position:10% line:79.33% size:72.5% YOU CAN KIND OF PULL IT APART A LITTLE BIT, TOO. BEAUTIFUL. 13:30.266 --> 13:33.300 align:start position:10% line:79.33% size:67.5% OK, SO NOW WE'RE GONNA TAKE OUR THIN ROLLING PIN, 13:33.400 --> 13:39.300 align:start position:10% line:79.33% size:72.5% AND WE'RE GONNA START TO ROLL EACH SIDE OUT WITH ONE HAND, 13:39.400 --> 13:42.200 align:start position:20% line:79.33% size:60% AND THEN YOU'RE ROTATING THE DOUGH ITSELF WITH THE OTHER. 13:42.300 --> 13:45.333 align:start position:20% line:84.67% size:55% THIS IS REALLY SIMPLE. 13:45.433 --> 13:50.466 align:start position:20% line:10% size:60% TAKE A NICE, SHARP KNIFE AND CUT THIS IN STRIPS. 13:53.300 --> 13:56.433 align:start position:10% line:79.33% size:60% SO WE'RE JUST GONNA TAKE EACH SEGMENT JUST LIKE THIS. 13:56.533 --> 14:00.400 align:start position:10% line:79.33% size:70% I'M GONNA PRESS MY 3 FINGERS INTO THE CENTER OF THE DOUGH, 14:00.500 --> 14:02.800 align:start position:10% line:79.33% size:67.5% AND THEN I'M GONNA PRESS IT RIGHT DOWN 14:02.900 --> 14:06.433 align:start position:20% line:79.33% size:52.5% ON THE COLANDER HOLES AND SORT OF ROLL IT BACK 14:06.533 --> 14:08.533 align:start position:30% line:79.33% size:37.5% JUST LIKE THAT, AND THEN WE'RE JUST GONNA 14:08.633 --> 14:10.833 align:start position:20% line:79.33% size:42.5% SORT OF KEEP THEM ON A FLOURED BOARD, 14:10.933 --> 14:13.800 align:start position:20% line:79.33% size:60% AND WE'RE GONNA CONTINUE TO MAKE THEM. 14:13.900 --> 14:15.333 align:start position:20% line:79.33% size:60% AGAIN, I'M JUST PRESSING MY 3 FINGERS 14:15.433 --> 14:18.133 align:start position:10% line:79.33% size:70% INTO THE CENTER OF THE DOUGH AND PRESSING DOWN 14:18.233 --> 14:21.900 align:start position:10% line:84.67% size:67.5% WHILE KIND OF TURNING OVER. 14:22.000 --> 14:24.800 align:start position:20% line:79.33% size:55% THIS IS ANOTHER RECIPE FROM MY SITTO, ACTUALLY, 14:24.900 --> 14:27.000 align:start position:10% line:79.33% size:77.5% THAT SHE WOULD MAKE QUITE OFTEN FOR MY MOTHER 14:27.100 --> 14:30.100 align:start position:20% line:79.33% size:57.5% AND ALL OF HER SIBLINGS BACK IN LEBANON, 14:30.200 --> 14:34.066 align:start position:10% line:79.33% size:75% SO I LOVE THAT WE CAN CARRY ON OUR TRADITIONS IN OUR FAMILY. 14:34.166 --> 14:37.066 align:start position:10% line:79.33% size:67.5% LOOK AT OUR LOVELY, LITTLE, LEBANESE PASTAS. 14:37.166 --> 14:38.766 align:start position:20% line:79.33% size:55% THEY'RE JUST BEAUTIFUL ON OUR BOARD, 14:38.866 --> 14:40.833 align:start position:10% line:79.33% size:72.5% AND NOW WE'RE GONNA HAVE THEM TAKE A LITTLE SWIM 14:40.933 --> 14:43.866 align:start position:20% line:79.33% size:55% INTO OUR HOT, BOILING, SALTED WATER, 14:43.966 --> 14:46.900 align:start position:10% line:79.33% size:72.5% AND THEN WE'RE GONNA LET THEM COOK FOR ABOUT 10 TO 12 MINUTES 14:47.000 --> 14:48.933 align:start position:20% line:79.33% size:50% UNTIL THEY ALL FLOAT UP TO THE TOP, 14:49.033 --> 14:51.366 align:start position:10% line:79.33% size:75% SIMILAR TO AN ITALIAN GNOCCHI, AND THEN I'M GONNA 14:51.466 --> 14:53.866 align:start position:10% line:79.33% size:72.5% CLEAR THE DECKS BECAUSE WE'VE MADE A LITTLE BIT OF A MESS 14:53.966 --> 14:56.266 align:start position:20% line:79.33% size:52.5% WITH MAKING OUR DOUGH AND LEBANESE PASTAS, 14:56.366 --> 14:59.133 align:start position:10% line:79.33% size:80% AND THEN I'M GONNA GET TO MAKING OUR DELICIOUS GARLIC SAUCE 14:59.233 --> 15:00.700 align:start position:20% line:84.67% size:57.5% THAT'S GONNA COAT THEM. 15:05.966 --> 15:07.533 align:start position:30% line:84.67% size:25% [NO AUDIO] 15:26.266 --> 15:28.166 align:start position:20% line:84.67% size:57.5% I'M JUST POUNDING AWAY, 15:28.266 --> 15:31.433 align:start position:10% line:79.33% size:55% GETTING MY ARM WORKOUT OF THE DAY WITH OUR GARLIC. 15:31.533 --> 15:34.233 align:start position:20% line:79.33% size:52.5% WE'RE GETTING IT INTO A NICE, SMOOTH, CREAMY PASTE 15:34.333 --> 15:36.633 align:start position:10% line:79.33% size:72.5% BECAUSE WE'RE GONNA BE MAKING OUR GARLICKY GOODNESS SAUCE 15:36.733 --> 15:39.666 align:start position:10% line:79.33% size:77.5% FOR OUR LITTLE LEBANESE PASTAS, WHICH ARE JUST ABOUT FLOATING 15:39.766 --> 15:42.133 align:start position:20% line:79.33% size:52.5% TO THE TOP OF OUR POT AT THIS POINT. 15:42.233 --> 15:43.833 align:start position:10% line:84.67% size:80% AND I HAVE A NICE, CREAMY PASTE. 15:43.933 --> 15:45.666 align:start position:20% line:79.33% size:50% I JUST WANT YOU GUYS TO SEE THAT. 15:45.766 --> 15:48.433 align:start position:10% line:79.33% size:75% THAT IS WHAT WE ARE GOING FOR, AND IT WORKS OUT REALLY WELL 15:48.533 --> 15:50.466 align:start position:10% line:79.33% size:65% IN OUR MORTAR AND PESTLE-- OUR JIDAN, 15:50.566 --> 15:54.100 align:start position:10% line:10% size:75% WHAT WE CALL IT IN ARABIC--AND I HAVE A NICE, BIG BOWL HERE. 15:54.200 --> 15:57.700 align:start position:20% line:10% size:50% WE'RE JUST GONNA GET OUR GARLIC PASTE INTO THE BOWL. 15:57.800 --> 16:03.066 align:start position:10% line:79.33% size:72.5% THIS IS GONNA BE A DELICIOUS, GARLICKY GOODNESS SAUCE. 16:03.166 --> 16:06.300 align:start position:20% line:79.33% size:55% OK. JUST GONNA DRIZZLE A LITTLE BIT OF OLIVE OIL 16:06.400 --> 16:11.066 align:start position:20% line:79.33% size:60% IN THE BOWL, MAYBE ABOUT A THIRD OF A CUP OR SO, 16:11.166 --> 16:14.233 align:start position:20% line:79.33% size:50% AND WE'RE JUST GONNA WHISK THIS TOGETHER, 16:14.333 --> 16:17.300 align:start position:10% line:79.33% size:75% AND WE'RE ALSO GONNA SEASON IT WITH SOME SEA SALT 16:17.400 --> 16:22.000 align:start position:10% line:79.33% size:65% THAT I HAVE OVER HERE, OK, JUST LIKE THAT... 16:23.666 --> 16:26.266 align:start position:10% line:79.33% size:70% AND NOW FOR OUR FRESH HERBS, WHICH IS GONNA BE 16:26.366 --> 16:28.466 align:start position:20% line:84.67% size:62.5% OUR NA'NA, OUR SPEARMINT, 16:28.566 --> 16:32.166 align:start position:10% line:79.33% size:80% GONNA TAKE SOME BEAUTIFUL LEAVES RIGHT OFF THE SMALL STEMS. 16:32.266 --> 16:33.600 align:start position:20% line:79.33% size:37.5% I LOVE WHEN YOU CUT THROUGH THE MINT. 16:33.700 --> 16:35.633 align:start position:20% line:84.67% size:57.5% IT JUST SMELLS SO GOOD. 16:35.733 --> 16:38.433 align:start position:20% line:79.33% size:62.5% THERE'S LOTS OF FRESHNESS GOING ON TODAY 16:38.533 --> 16:40.433 align:start position:10% line:79.33% size:75% FRESH FROM THE FARMERS MARKET, FOR SURE. 16:43.533 --> 16:45.100 align:start position:30% line:84.67% size:35% WONDERFUL. OK. 16:45.200 --> 16:48.033 align:start position:10% line:79.33% size:60% NOW WE'RE JUST GONNA GET THIS FRESH MINT INTO OUR BOWL, 16:48.133 --> 16:51.133 align:start position:10% line:84.67% size:77.5% GONNA WHISK THIS TOGETHER, TOO. 16:51.233 --> 16:52.966 align:start position:20% line:84.67% size:62.5% OK. OUR PASTAS ARE READY. 16:53.066 --> 16:54.766 align:start position:10% line:79.33% size:70% I'M JUST GONNA GET OUR WHISK OUT OF THE BOWL THERE 16:54.866 --> 16:59.000 align:start position:10% line:79.33% size:67.5% FOR A MINUTE, AND NOW WE'RE JUST GONNA SIMPLY LADLE THEM UP. 16:59.100 --> 17:01.366 align:start position:20% line:79.33% size:50% YOU CAN SEE THAT OUR LITTLE, LEBANESE PASTAS 17:01.466 --> 17:03.366 align:start position:10% line:84.67% size:67.5% HAVE BOILED UP BEAUTIFULLY. 17:03.466 --> 17:05.200 align:start position:20% line:79.33% size:57.5% THEY'RE NICE AND SUPPLE AND SOFT. 17:05.300 --> 17:07.033 align:start position:20% line:79.33% size:47.5% THEY'RE GONNA TASTE JUST DELICIOUS 17:07.133 --> 17:10.433 align:start position:20% line:79.33% size:62.5% IN THIS GARLICKY AND MINT GOODNESS SAUCE 17:10.533 --> 17:12.266 align:start position:20% line:84.67% size:57.5% THAT WE HAVE OVER HERE. 17:12.366 --> 17:14.300 align:start position:20% line:79.33% size:57.5% I'M ACTUALLY GONNA JUST TURN OUR HEAT OFF AT THIS POINT 17:14.400 --> 17:18.333 align:start position:20% line:79.33% size:50% BECAUSE THESE BABIES ARE DONE JUST LIKE THAT. 17:18.433 --> 17:20.500 align:start position:30% line:79.33% size:27.5% YOU CAN SEE THEY'RE NICE AND HOT. 17:20.600 --> 17:22.933 align:start position:30% line:79.33% size:40% THEY'RE STEAMING WHEN THEY HIT THAT SAUCE, 17:23.033 --> 17:25.233 align:start position:20% line:79.33% size:60% WHICH IS ALSO GONNA MAKE THE GARLIC AND OLIVE OIL 17:25.333 --> 17:28.233 align:start position:10% line:84.67% size:72.5% AND MINT SAUCE WARM, AS WELL. 17:28.333 --> 17:32.233 align:start position:10% line:79.33% size:67.5% OK, SO NOW WE'RE JUST GONNA TOSS IT ALL TOGETHER. 17:32.333 --> 17:34.900 align:start position:40% line:84.67% size:10% OOH! 17:35.000 --> 17:39.033 align:start position:20% line:79.33% size:62.5% IT SMELLS UTTERLY AMAZING IN THIKITCHEN RIGHT NOW. 17:39.133 --> 17:42.266 align:start position:10% line:79.33% size:65% NOW WE'RE GONNA GIVE THESE LITTLE LEBANESE PASTAS A TASTE. 17:42.366 --> 17:44.333 align:start position:20% line:79.33% size:60% I'M GONNA GRAB MY LITTLE SHARP WOODEN SKEWER, 17:44.433 --> 17:47.100 align:start position:20% line:79.33% size:65% KIND OF A LITTLE THROWBACK TO MY GRANDMOTHER, MY SITTO, 17:47.200 --> 17:50.466 align:start position:20% line:79.33% size:52.5% WHO WOULD HAVE MY MOM AND HER SIBLINGS, UH, 17:50.566 --> 17:53.166 align:start position:20% line:79.33% size:37.5% GATHER THE, UH, OLIVE TREE BRANCHES 17:53.266 --> 17:55.666 align:start position:20% line:79.33% size:52.5% AND THEN SHARPEN THEM TO MIMIC A STICK. 17:57.633 --> 17:59.833 align:start position:40% line:10% size:7.5% MM. 17:59.933 --> 18:02.300 align:start position:20% line:10% size:57.5% IT MELTS IN YOUR MOUTH. 18:02.400 --> 18:05.366 align:start position:10% line:10% size:67.5% IT IS ABSOLUTELY DELICIOUS. 18:05.466 --> 18:09.033 align:start position:10% line:79.33% size:65% I LOVE HOW SOFT AND SUPPLE THE LEBANESE PASTAS ARE, 18:09.133 --> 18:11.333 align:start position:20% line:79.33% size:65% AND I LOVE THE LITTLE CHEW THAT THEY HAVE, TOO, 18:11.433 --> 18:14.333 align:start position:10% line:79.33% size:62.5% ALONG WITH THE GARLIC AND THE MINT AND THE OLIVE OIL, 18:14.433 --> 18:16.100 align:start position:20% line:79.33% size:47.5% AND THAT LITTLE BIT OF SEA SALT 18:16.200 --> 18:19.333 align:start position:20% line:79.33% size:57.5% DEFINITELY REALLY MAKES THESE PASTAS STAND OUT, 18:19.433 --> 18:21.900 align:start position:10% line:79.33% size:55% SO THIS IS GOOD TO GO, AND NOW WE'RE GONNA GO BACK 18:22.000 --> 18:25.700 align:start position:10% line:79.33% size:70% TO MY MAKBOUSEH BECAUSE THAT HAS BEEN SLOWLY SIMMERING AWAY 18:25.800 --> 18:28.933 align:start position:10% line:79.33% size:62.5% THROUGHOUT THE DAY TODAY, AND WE'RE GONNA FINISH IT UP. 18:29.033 --> 18:31.000 align:start position:30% line:79.33% size:35% I'M GONNA GRAB SOME FINISHING TOUCHES, 18:31.100 --> 18:33.833 align:start position:20% line:79.33% size:55% SOME SPECIAL SURPRISES THAT I HAVE FOR YOU GUYS. 18:33.933 --> 18:36.466 align:start position:20% line:79.33% size:47.5% WE HAVE SOME WHOLE, COOKED CHICKPEAS, 18:36.566 --> 18:39.466 align:start position:20% line:10% size:45% OR GARBANZO BEANS, AND WE'RE JUST GOING TO PUT 18:39.566 --> 18:42.800 align:start position:10% line:10% size:75% A COUPLE HANDFULS OF THESE IN, ABOUT A CUP OR SO, 18:42.900 --> 18:45.233 align:start position:20% line:79.33% size:50% AND MY OTHER LITTLE, SPECIAL SURPRISE FOR THIS STEW 18:45.333 --> 18:48.600 align:start position:10% line:79.33% size:67.5% IS SOME BEAUTIFUL, YELLOW-- GOLDEN YELLOW, I SHOULD SAY-- 18:48.700 --> 18:52.400 align:start position:10% line:10% size:72.5% AND RED PEAR CHERRY TOMATOES, AND I'M JUST GOING TO KIND OF 18:52.500 --> 18:56.566 align:start position:10% line:10% size:52.5% PUT A COUPLE HANDFULS RIGHT ON TOP JUST LIKE THAT, 18:56.666 --> 18:58.666 align:start position:20% line:79.33% size:35% THINK IT MAKES A REALLY NICE TOUCH 18:58.766 --> 19:01.066 align:start position:10% line:79.33% size:65% BECAUSE THEY'RE JUST GONNA WARM THROUGH A LITTLE BIT, 19:01.166 --> 19:04.033 align:start position:10% line:79.33% size:77.5% STILL REMAINING INTACT BUT KIND OF, LIKE, POP IN YOUR MOUTH, 19:04.133 --> 19:07.200 align:start position:10% line:79.33% size:80% WHICH IS ALWAYS FUN--HA HA HA!-- AND NOW I HAVE SOME-- 19:07.300 --> 19:10.633 align:start position:20% line:79.33% size:50% ALSO SOME BEAUTIFUL, HEIRLOOM VARIETY TOMATOES, TOO. 19:10.733 --> 19:12.833 align:start position:20% line:10% size:52.5% I MEAN, THESE ARE ALL OF THE DIFFERENT TYPES 19:12.933 --> 19:15.466 align:start position:10% line:10% size:72.5% OF TOMATOES THAT YOU CAN FIND IN YOUR GARDENS, 19:15.566 --> 19:18.433 align:start position:10% line:79.33% size:77.5% FRESH FROM THE FARMERS MARKETS, FARM STANDS. 19:18.533 --> 19:21.166 align:start position:10% line:79.33% size:75% THERE'S JUST SO MANY BEAUTIFUL TOMATOES THAT COME UP, 19:21.266 --> 19:24.166 align:start position:10% line:84.67% size:80% SO IT'S A SHAME NOT TO USE THEM. 19:24.266 --> 19:26.833 align:start position:10% line:79.33% size:67.5% AT THIS POINT, WE JUST NEED TO SEASON OUR STEW UP, 19:26.933 --> 19:29.400 align:start position:20% line:79.33% size:52.5% AND I'M GOING TO GRAB OUR PEPPER, 19:29.500 --> 19:31.800 align:start position:10% line:84.67% size:72.5% LITTLE FRESHLY GROUND PEPPER, 19:31.900 --> 19:35.033 align:start position:20% line:79.33% size:50% GIVE IT A LITTLE BIT MORE FLAVOR, 19:35.133 --> 19:39.900 align:start position:20% line:79.33% size:62.5% AND WE'RE ALSO GONNA GRAB OUR ALLSPICE, TOO. 19:40.000 --> 19:41.533 align:start position:20% line:79.33% size:42.5% I WANT TO GIVE IT A LITTLE, QUICK TASTE 19:41.633 --> 19:43.000 align:start position:20% line:79.33% size:57.5% TO MAKE SURE THAT WE'RE ON POINT. 19:43.100 --> 19:44.400 align:start position:20% line:79.33% size:52.5% THERE'S A COUPLE MORE FINISHING FLAVORS 19:44.500 --> 19:46.266 align:start position:20% line:79.33% size:47.5% THAT WE'RE GONNA DO RIGHT AT THE VERY END, 19:46.366 --> 19:48.500 align:start position:10% line:84.67% size:72.5% BUT THIS IS JUST ABOUT THERE, 19:48.600 --> 19:50.766 align:start position:20% line:79.33% size:62.5% SO LET'S GIVE IT A TASTE, SHALL WE? 19:50.866 --> 19:52.966 align:start position:40% line:84.67% size:22.5% HA HA HA! 19:53.066 --> 19:55.200 align:start position:30% line:84.67% size:42.5% SMELLS DELICIOUS. 19:55.300 --> 19:57.700 align:start position:40% line:84.67% size:7.5% MM. 19:57.800 --> 20:01.066 align:start position:10% line:84.67% size:75% I LOVE HOW JUICY THIS STEW IS. 20:01.166 --> 20:04.533 align:start position:10% line:79.33% size:75% IT REALLY HAS A LOT OF FLAVOR, A LOT OF DIFFERENT TEXTURE. 20:04.633 --> 20:06.033 align:start position:30% line:79.33% size:42.5% I JUST HAD A BITE OF THE ZUCCHINI 20:06.133 --> 20:08.000 align:start position:20% line:79.33% size:50% AND THE COOSA SQUASH AND THE TOMATOES. 20:08.100 --> 20:09.766 align:start position:10% line:84.67% size:70% IT'S JUST SO FULL OF FLAVOR, 20:09.866 --> 20:12.200 align:start position:20% line:79.33% size:62.5% WHICH IS WHY I ESPECIALLY LOVE THIS STEW, 20:12.300 --> 20:14.666 align:start position:10% line:79.33% size:60% AND I KNOW THAT YOU GUYS ARE JUST GONNA LOVE IT, TOO. 20:41.766 --> 20:44.433 align:start position:20% line:79.33% size:45% SO I HAVE ONE MORE SPECIAL SURPRISE FOR YOU ALL 20:44.533 --> 20:46.266 align:start position:10% line:84.67% size:75% FRESH FROM THE FARMERS MARKET, 20:46.366 --> 20:49.733 align:start position:30% line:79.33% size:27.5% AND THAT IS OUR BEAUTIFUL SQUASH BLOSSOMS. 20:49.833 --> 20:52.366 align:start position:30% line:79.33% size:37.5% LOOK HOW BRIGHT AND BOUNTIFUL THESE ARE, 20:52.466 --> 20:54.900 align:start position:20% line:79.33% size:52.5% AND THEY ARE GONNA BE SO DELICIOUS. 20:55.000 --> 20:57.566 align:start position:10% line:10% size:70% WE'RE GONNA BASICALLY SIMPLY BATTER THEM UP 20:57.666 --> 21:01.100 align:start position:20% line:10% size:52.5% AND FRY THEM UP, TOO, SO THE SQUASH BLOSSOMS 21:01.200 --> 21:03.933 align:start position:10% line:10% size:72.5% ACTUALLY GROW ON THE ZUCCHINI AND THE COOSA PLANTS, 21:04.033 --> 21:06.533 align:start position:10% line:79.33% size:77.5% AND I ACTUALLY SEE THEM GROWING ALL OVER AS SHOOTS 21:06.633 --> 21:09.000 align:start position:20% line:79.33% size:55% IN MAMA'S GARDEN, TOO, SO IT'S JUST 21:09.100 --> 21:11.033 align:start position:20% line:79.33% size:57.5% A LITTLE, SPECIAL EXTRA THAT I KIND OF WANTED 21:11.133 --> 21:12.766 align:start position:10% line:84.67% size:72.5% TO SHARE WITH YOU GUYS TODAY. 21:12.866 --> 21:15.900 align:start position:10% line:10% size:60% I'M JUST GONNA TAKE THEM BY THEIR STEM JUST LIKE SO. 21:16.000 --> 21:18.266 align:start position:20% line:10% size:62.5% I'M GONNA SIMPLY DIP THEM INTO OUR EGG WASH 21:18.366 --> 21:20.533 align:start position:20% line:79.33% size:45% THAT WE HAVE HERE, AND I HAVE 21:20.633 --> 21:23.100 align:start position:20% line:79.33% size:37.5% SOME UNBLEACHED ALL-PURPOSE FLOUR. 21:23.200 --> 21:26.100 align:start position:10% line:79.33% size:72.5% I ADDED A LITTLE BIT OF SALT, AND THEN I'M JUST 21:26.200 --> 21:30.133 align:start position:20% line:79.33% size:50% SORT OF DIPPING THEM INTO THE FLOUR BATTER, TOO, 21:30.233 --> 21:34.766 align:start position:30% line:10% size:37.5% JUST LIKE THAT, AND ACTUALLY, THE SQUASH BLOSSOM 21:34.866 --> 21:38.266 align:start position:20% line:10% size:62.5% WAS MY FIRST SORT OF, UM, FOOD MEMORY. 21:38.366 --> 21:41.266 align:start position:10% line:79.33% size:70% I DON'T KNOW IF I WAS, LIKE, 4 OR 5 YEARS OLD, 21:41.366 --> 21:43.900 align:start position:20% line:79.33% size:50% BUT I REMEMBER BEING ON MY MOM'S LAP 21:44.000 --> 21:47.366 align:start position:10% line:79.33% size:67.5% IN OUR FIRST HOME IN UTICA, WHERE I WAS BORN, 21:47.466 --> 21:52.100 align:start position:10% line:79.33% size:72.5% AND I REMEMBER HER PICKING UP THE, UH, SQUASH BLOSSOM 21:52.200 --> 21:55.133 align:start position:20% line:79.33% size:52.5% AND SORT OF EATING IT AND THEN FEEDING IT TO ME, 21:55.233 --> 21:59.433 align:start position:20% line:79.33% size:60% AND USING AGAIN THE STEM AS A LITTLE HANDLE HERE, 21:59.533 --> 22:02.600 align:start position:10% line:79.33% size:77.5% WE'RE JUST GONNA SORT OF GENTLY JUST LIKE THAT 22:02.700 --> 22:04.166 align:start position:20% line:84.67% size:62.5% GET 'EM INTO THE HOT OIL. 22:04.266 --> 22:06.900 align:start position:30% line:84.67% size:25% [SIZZLING] 22:07.000 --> 22:08.500 align:start position:10% line:84.67% size:75% I'M USING VEGETABLE OIL TODAY, 22:08.600 --> 22:10.600 align:start position:20% line:79.33% size:55% BUT YOU COULD ALSO USE CANOLA OIL, 22:10.700 --> 22:12.266 align:start position:20% line:79.33% size:57.5% AND IT'S A SHALLOW FRY, SO I DON'T HAVE 22:12.366 --> 22:14.833 align:start position:20% line:84.67% size:60% TOO MUCH OIL IN THE PAN. 22:16.266 --> 22:19.833 align:start position:20% line:79.33% size:52.5% LET ME GET, ACTUALLY, ALL OF THEM IN. 22:19.933 --> 22:21.700 align:start position:20% line:79.33% size:47.5% I THINK ALL OF THEM CAN FIT IN. 22:21.800 --> 22:23.666 align:start position:10% line:79.33% size:67.5% LOOK AT THAT, AND THEY JUST SORT OF BLOSSOM RIGHT UP 22:23.766 --> 22:25.266 align:start position:20% line:84.67% size:50% AS THEY HIT THE OIL. 22:25.366 --> 22:28.266 align:start position:20% line:84.67% size:57.5% THEY'RE JUST BEAUTIFUL. 22:28.366 --> 22:31.433 align:start position:30% line:79.33% size:42.5% OK. I THINK THESE ARE ABOUT DONE. 22:31.533 --> 22:35.133 align:start position:10% line:84.67% size:75% WAIT TILL YOU SEE THESE, GUYS. 22:35.233 --> 22:38.733 align:start position:30% line:79.33% size:37.5% WOW. BEAUTIFUL. LOOK AT THAT. 22:40.500 --> 22:42.266 align:start position:20% line:79.33% size:55% THIS MAKES ME SO HAPPY RIGHT NOW. 22:42.366 --> 22:44.366 align:start position:20% line:79.33% size:52.5% I JUST LOVE THE SIGHT OF THESE BLOSSOMS-- 22:44.466 --> 22:45.933 align:start position:20% line:84.67% size:50% THAT THEY'RE EDIBLE, 22:46.033 --> 22:49.600 align:start position:10% line:79.33% size:75% THEY'RE ABUNDANT IN OUR GARDEN AND AT OUR FARMERS MARKETS, 22:49.700 --> 22:52.100 align:start position:20% line:79.33% size:60% AND NOW WE'RE JUST GOING TO SIMPLY SEASON THESE 22:52.200 --> 22:56.366 align:start position:20% line:79.33% size:55% WITH A LITTLE SEA SALT JUST LIKE THAT. 22:56.466 --> 22:59.066 align:start position:10% line:79.33% size:67.5% I'M JUST GONNA FRY THE REST OF OUR SQUASH BLOSSOMS UP, 22:59.166 --> 23:00.833 align:start position:20% line:79.33% size:37.5% AND THEN WE ARE IN THE HOMESTRETCH 23:00.933 --> 23:03.533 align:start position:20% line:79.33% size:45% OF OUR "FRESH FROM THE FARMERS MARKET" MEAL. 23:16.066 --> 23:17.966 align:start position:30% line:84.67% size:25% [NO AUDIO] 23:26.600 --> 23:29.933 align:start position:10% line:79.33% size:75% LOOK AT OUR MAGNIFICENT MARKET MEAL THAT WE'VE MADE TODAY, 23:30.033 --> 23:32.400 align:start position:10% line:79.33% size:70% AND I'M JUST GONNA FINISH UP OUR MAKBOUSEH, 23:32.500 --> 23:36.066 align:start position:10% line:79.33% size:67.5% OUR SUMMERTIME SQUASH STEW, WITH A LITTLE BIT OF SPICINESS, 23:36.166 --> 23:37.666 align:start position:20% line:84.67% size:60% SOME HUNGARIAN PEPPERS-- 23:37.766 --> 23:40.666 align:start position:10% line:79.33% size:67.5% SOME HOT, HUNGARIAN PEPPERS THAT I JUST DICED UP 23:40.766 --> 23:43.133 align:start position:20% line:79.33% size:60% REALLY SORT OF QUICKLY-- AND A LITTLE BIT 23:43.233 --> 23:45.533 align:start position:20% line:79.33% size:32.5% OR OUR FRESH, FLAT-LEAF PARSLEY, AS WELL, 23:45.633 --> 23:48.200 align:start position:20% line:79.33% size:62.5% JUST ADDS A LITTLE BIT OF POP OF COLOR AND ALSO FRESHNESS 23:48.300 --> 23:50.600 align:start position:10% line:84.67% size:75% TO OUR SUMMERTIME SQUASH STEW, 23:50.700 --> 23:52.866 align:start position:20% line:79.33% size:40% AND THEN WE HAVE OUR MACAROUNE B TOUM 23:52.966 --> 23:55.966 align:start position:20% line:79.33% size:52.5% FRONT AND CENTER, OUR LEBANESE-STYLE, LITTLE PASTAS 23:56.066 --> 23:58.000 align:start position:30% line:79.33% size:40% THAT WERE TOSSED IN THIS DELICIOUS 23:58.100 --> 24:01.700 align:start position:10% line:79.33% size:60% GARLICKY GOODNESS SAUCE, AND THEN OUR SPECIAL SURPRISE 24:01.800 --> 24:05.600 align:start position:10% line:79.33% size:77.5% OF THE DAY--OUR SQUASH BLOSSOMS THAT WERE LIGHTLY BATTERED 24:05.700 --> 24:08.600 align:start position:20% line:79.33% size:60% AND FRIED, AND THEY JUST ARE SO ROBUST 24:08.700 --> 24:10.733 align:start position:20% line:84.67% size:62.5% AND ABSOLUTELY DELICIOUS. 24:10.833 --> 24:14.900 align:start position:10% line:10% size:67.5% I'M SO HAPPY TO HAVE SHARED MY LEBANESE CUISINE CELEBRATION 24:15.000 --> 24:17.866 align:start position:10% line:10% size:55% OF THE SEASON'S BOUNTY AND THE FRESH FARMERS MARKET 24:17.966 --> 24:20.100 align:start position:20% line:10% size:47.5% WITH YOU ALL TODAY, AND I HOPE THAT YOU 24:20.200 --> 24:21.933 align:start position:20% line:10% size:62.5% MAKE THESE DISHES AT HOME BECAUSE I KNOW 24:22.033 --> 24:24.100 align:start position:20% line:79.33% size:55% THAT YOU'RE ABSOLUTELY JUST GONNA LOVE 'EM 24:24.200 --> 24:26.700 align:start position:20% line:79.33% size:52.5% JUST AS MUCH AS I DO, AND, AS ALWAYS, 24:26.800 --> 24:29.766 align:start position:20% line:79.33% size:50% I WISH YOU AND YOURS TO TAKLOULL BIL HANNA, 24:29.866 --> 24:32.333 align:start position:20% line:79.33% size:42.5% EAT IN HAPPINESS, AND SENDING SMILES. 24:32.433 --> 24:33.366 align:start position:40% line:84.67% size:15% [KISS] 24:33.466 --> 24:35.466 align:start position:40% line:84.67% size:15% [BLOW] 24:35.566 --> 24:37.400 align:start position:30% line:84.67% size:25% [NO AUDIO] 24:53.000 --> 24:55.000 align:start position:10% line:79.33% size:70% ANNOUNCER: "JULIE TABOULIE'S LEBANESE KITCHEN: 24:55.100 --> 24:57.000 align:start position:10% line:10% size:70% "AUTHENTIC RECIPES FOR FRESH 24:57.100 --> 24:59.166 align:start position:20% line:10% size:32.5% AND FLAVORFUL MEDITERRANEAN HOME COOKING" 24:59.266 --> 25:00.833 align:start position:30% line:10% size:42.5% IS NOW AVAILABLE. 25:00.933 --> 25:04.900 align:start position:10% line:10% size:80% THE COOKBOOK OFFERS 125 RECIPES, HANDS-ON INSTRUCTIONS, 25:05.000 --> 25:08.033 align:start position:10% line:79.33% size:77.5% AND TIPS AND TRICKS TO HELP YOU MAKE ALL OF JULIE'S DISHES 25:08.133 --> 25:09.833 align:start position:30% line:84.67% size:42.5% FROM THIS SEASON. 25:09.933 --> 25:13.200 align:start position:10% line:10% size:67.5% COOK, CREATE, AND CELEBRATE JULIE'S AUTHENTIC RECIPES 25:13.300 --> 25:14.766 align:start position:30% line:10% size:35% RIGHT AT HOME. 25:14.866 --> 25:17.266 align:start position:20% line:10% size:40% TO ORDER A COPY, CALL 1.800.PLAY.PBS 25:17.366 --> 25:21.300 align:start position:30% line:10% size:37.5% OR ORDER ONLINE AT SHOPPBS.ORG. 25:22.933 --> 25:26.366 align:start position:10% line:79.33% size:72.5% JOIN JULIE TABOULIE FOR FRESH AND FLAVORFUL LEBANESE FOODS 25:26.466 --> 25:29.300 align:start position:10% line:79.33% size:67.5% FOR YOUR FAMILY AND FRIENDS AT JULIETABOULIE.COM. 25:29.400 --> 25:31.066 align:start position:10% line:84.67% size:75% FIND JULIE'S AUTHENTIC RECIPES 25:31.166 --> 25:33.666 align:start position:20% line:79.33% size:40% FOR THE TASTIEST MEDITERRANEAN HOME COOKING. 25:33.766 --> 25:36.433 align:start position:20% line:10% size:42.5% IT'S JULIE-TESTED AND MAMA-APPROVED. 25:36.533 --> 25:38.966 align:start position:10% line:10% size:75% VISIT JULIETABOULIE.COM TODAY. 25:39.133 --> 25:40.733 align:start position:20% line:79.33% size:60% JULIE: "JULIE TABOULIE'S LEBANESE KITCHEN" 25:40.833 --> 25:42.966 align:start position:20% line:84.67% size:55% IS MADE POSSIBLE BY... 25:48.533 --> 25:50.400 align:start position:20% line:10% size:55% MAN: ♪ DO YOUR THING ♪ 25:50.500 --> 25:52.533 align:start position:10% line:10% size:80% ♪ DO YOUR THING, DO YOUR THING ♪ 25:52.633 --> 25:55.133 align:start position:10% line:10% size:67.5% ♪ SYRACUSE, DO YOUR THING ♪ 25:55.233 --> 25:57.233 align:start position:10% line:10% size:80% ♪ DO YOUR THING, DO YOUR THING ♪ 25:57.333 --> 25:59.433 align:start position:10% line:10% size:67.5% ♪ SYRACUSE, DO YOUR THING ♪ 25:59.600 --> 26:02.500 align:start position:20% line:84.67% size:60% [LEBANESE MUSIC PLAYING]