WEBVTT
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[harmonica leads
beach music tune]
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♪
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(man)
Well, I grew up in New Bern,
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didn't travel much farther
than the beach,
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which was about 30 miles away.
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Atlantic Beach
is where we went.
00:21.254 --> 00:22.589 align:left position:22.5%,start line:89% size:67.5%
My grandmother had a--
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a house at Marshallberg
every summer.
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Her mother
was a German immigrant,
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so their food
was not all Southern.
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You know,
they had lots of things
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that we didn't have routinely
in eastern North Carolina,
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one of which was tripe.
00:35.201 --> 00:37.404 align:left position:32.5%,start line:5% size:57.5%
And she would bread it,
fry it in butter,
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and tell us it was fish--ha--
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and shut up and eat it,
and we did,
00:41.708 --> 00:44.044 align:left position:37.5%,start line:83% size:52.5%
so I love tripe now--
ha, ha!
00:44.144 --> 00:46.980 align:left position:42.5%,start line:83% size:47.5%
It's the lining
of a cow stomach.
00:48.181 --> 00:50.383 align:left position:20%,start line:83% size:70%
My grandmother,
she was a very good cook.
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I learned more from her
without knowing it
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than anywhere else.
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She cooked a big lunch.
00:56.022 --> 00:57.791 align:left position:30%,start line:83% size:60%
It was custom
once upon a time
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your big meal
was in the middle of the day.
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So every weekday,
she would cook this huge lunch
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for whoever in the family
could go there.
01:05.231 --> 01:07.200 align:left position:15%,start line:83% size:75%
The best thing
I learned from her, honestly,
01:07.300 --> 01:09.769 align:left position:15%,start line:83% size:75%
was that your food was always
supposed to be good.
01:09.869 --> 01:12.572 align:left position:20%,start line:83% size:70%
That expectation
has helped me a lot here.
01:12.672 --> 01:14.007 align:left position:22.5%,start line:89% size:67.5%
No shortcuts, you know.
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♪
01:16.109 --> 01:19.079 align:left position:15%,start line:83% size:75%
I would just think back
to what was good to me then,
01:19.179 --> 01:21.114 align:left position:15%,start line:89% size:75%
and it is Southern, in fact,
01:21.214 --> 01:23.116 align:left position:27.5%,start line:83% size:62.5%
and so the--
that's my Southern,
01:23.216 --> 01:24.784 align:left position:22.5%,start line:89% size:67.5%
eastern North Carolina.
01:24.884 --> 01:26.653 align:left position:30%,start line:89% size:60%
It's what I knew.
01:26.753 --> 01:29.189 align:left position:15%,start line:83% size:75%
Black-eyed peas and collards,
we always have.
01:29.289 --> 01:31.925 align:left position:15%,start line:83% size:75%
Corned ham,
which is very, very specific
01:32.025 --> 01:35.929 align:left position:15%,start line:83% size:75%
to eastern North Carolina...
soft-shelled crabs.
01:36.029 --> 01:37.664 align:left position:30%,start line:83% size:60%
Shrimp and grits,
we always have,
01:37.764 --> 01:39.732 align:left position:22.5%,start line:83% size:67.5%
which was sort of
a signature dish here.
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The founding chef, Bill Neal,
was from South Carolina.
01:42.135 --> 01:43.770 align:left position:22.5%,start line:83% size:67.5%
That was
a fisherman's breakfast
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he grew up with.
01:46.406 --> 01:48.708 align:left position:20%,start line:83% size:70%
The thing that has caused
the most stir--
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I remembered this pie
that they used to serve,
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and in fact,
still do, I think,
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at the seafood houses
along the coast.
01:57.383 --> 01:59.619 align:left position:22.5%,start line:83% size:67.5%
I did a little research
and put one together,
01:59.719 --> 02:01.421 align:left position:22.5%,start line:83% size:67.5%
sort of found something
that sounded
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like what I remembered,
and so I thought,
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hell, I'll just put it
on the menu here.
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It sort of stopped everybody
in their tracks.
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People wanna know
how to make it,
02:10.130 --> 02:12.599 align:left position:22.5%,start line:83% size:67.5%
and then they learn
how easy it is to make.
02:12.699 --> 02:15.168 align:left position:22.5%,start line:83% size:67.5%
Then I hear I made them
look like a chef
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because they presented
this pie that was so good
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and that even they
could make it.
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[gentle guitar
and banjo arrangement]
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This recipe
is actually two recipes,
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and you make the crust,
and then you make the filling.
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I think that's fairly typical,
but in any case,
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for this crust for one pie,
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I use a sleeve and a half
of saltine crackers.
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And I--by that,
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I mean sleeve
out of the box like this.
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And if I'm making a bunch,
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which I do a lot
in the restaurant,
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I use a food processor,
but just doing one,
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you might as well
use you hands.
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To each pie crust,
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I add three tablespoons
of just plain old sugar.
02:51.437 --> 02:54.240 align:left position:22.5%,start line:83% size:67.5%
This crust doesn't need
the sweetness of sugar,
02:54.340 --> 02:57.143 align:left position:25%,start line:83% size:65%
but I discovered
that if you add sugar
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that it browns a little better
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and it holds together
a little better.
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So it's like
a chemistry thing going on.
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I've left this butter out
to soften at room temperature.
03:07.353 --> 03:09.055 align:left position:27.5%,start line:89% size:62.5%
It's easier to work with,
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and it's a half of a cup
of butter per crust,
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more or less.
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♪
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I sorta just do this
till I get sick of it,
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[chuckling]
and then I decide it's ready
to go into the pie pan.
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It's not quite like dough,
but it sorta is.
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And then I just
use my knuckles
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to sorta force it into shape.
03:32.178 --> 03:34.647 align:left position:17.5%,start line:83% size:72.5%
It's just like you're doing
a cookie crust pie.
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It's exactly the same thing,
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only we're using
saltine crackers,
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which is the--the key
to this pie's uniqueness.
03:42.689 --> 03:43.957 align:left position:35%,start line:89% size:55%
There we go.
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I have my oven at 350,
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and I have my rack
in the middle.
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Then we're gonna bake it
for 16 minutes.
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The thought was,
for some reason--
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I'm not sure why 'cause
it doesn't make sense
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when I think about it,
but we were taught,
03:58.071 --> 04:00.907 align:left position:17.5%,start line:83% size:72.5%
you would never have dessert
after going to eat seafood.
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The exception
was this lemon pie.
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It was like you'd drop dead
if you ate ice cream.
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I don't know what the deal was,
and my mother still--
04:09.115 --> 04:11.084 align:left position:25%,start line:83% size:65%
"I believe that still;
I don't do it."
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(man)
Did you test?
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My aunt Mary Catherine did.
04:14.220 --> 04:16.189 align:left position:30%,start line:83% size:60%
She, in fact, went,
and they had fish
04:16.289 --> 04:18.491 align:left position:20%,start line:83% size:70%
and went to the Dairy Queen
and got milkshakes
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and sat there
and waited to fall over,
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and they never did,
so that--
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I remember
her talking about that,
04:24.564 --> 04:26.566 align:left position:22.5%,start line:83% size:67.5%
but anyway,
so there was this pie.
04:26.666 --> 04:28.434 align:left position:30%,start line:83% size:60%
It doesn't have
to be real brown,
04:28.534 --> 04:31.237 align:left position:22.5%,start line:83% size:67.5%
but you want it to show
a little bit of color.
04:31.337 --> 04:32.505 align:left position:47.5%,start line:89% size:42.5%
OK.
04:32.605 --> 04:35.141 align:left position:20%,start line:83% size:70%
I think any sweetened
condensed milk will work.
04:35.241 --> 04:37.343 align:left position:12.5%,start line:89% size:77.5%
This is the kind that was sold
04:37.443 --> 04:40.613 align:left position:15%,start line:83% size:75%
around the corner
at the Latino grocery store.
04:40.713 --> 04:42.582 align:left position:20%,start line:83% size:70%
You need
four egg yolks for this,
04:42.682 --> 04:44.651 align:left position:25%,start line:83% size:65%
and I always do this
with my hands,
04:44.751 --> 04:46.653 align:left position:17.5%,start line:83% size:72.5%
which creeps
a lot of people off,
04:46.753 --> 04:48.655 align:left position:10%,start line:83% size:80%
but it's honestly
the quickest way.
04:48.755 --> 04:54.394 align:left position:87.5%,start line:5% size:2.5%
♪
04:54.494 --> 04:58.164 align:left position:25%,start line:83% size:65%
Now it's very important
to completely mix this
04:58.264 --> 05:00.033 align:left position:25%,start line:83% size:65%
because if you don't,
you'll find later,
05:00.133 --> 05:02.168 align:left position:20%,start line:83% size:70%
once it's cooked,
that there are all these
05:02.268 --> 05:04.037 align:left position:25%,start line:83% size:65%
little egg yolk fibers
running through it.
05:04.137 --> 05:06.039 align:left position:17.5%,start line:83% size:72.5%
And although
I don't think it's harmful,
05:06.139 --> 05:08.708 align:left position:17.5%,start line:83% size:72.5%
it's sort of unappetizing,
so I really take--
05:08.808 --> 05:11.511 align:left position:17.5%,start line:89% size:72.5%
lay into this for a second.
05:11.611 --> 05:13.379 align:left position:12.5%,start line:83% size:77.5%
In restaurants,
you're always looking for ways
05:13.479 --> 05:15.281 align:left position:35%,start line:89% size:55%
to avoid waste.
05:15.381 --> 05:17.283 align:left position:15%,start line:89% size:75%
So the using of day-old juice
05:17.383 --> 05:19.419 align:left position:25%,start line:83% size:65%
is one of the things
I'm often faced
05:19.519 --> 05:21.487 align:left position:22.5%,start line:83% size:67.5%
with figuring out,
but in this case, pie.
05:21.587 --> 05:23.823 align:left position:25%,start line:83% size:65%
So we have
both lemon and lime juice,
05:23.923 --> 05:25.892 align:left position:30%,start line:83% size:60%
so in this instance,
it's half and half,
05:25.992 --> 05:28.294 align:left position:27.5%,start line:83% size:62.5%
but I have done it
with all of one,
05:28.394 --> 05:30.797 align:left position:27.5%,start line:83% size:62.5%
and that was
a half a cup total.
05:30.897 --> 05:33.599 align:left position:87.5%,start line:5% size:2.5%
♪
05:33.700 --> 05:35.601 align:left position:22.5%,start line:89% size:67.5%
You do not have to wait
05:35.702 --> 05:38.237 align:left position:22.5%,start line:83% size:67.5%
for this crust to cool
to fill it.
05:38.338 --> 05:40.106 align:left position:27.5%,start line:83% size:62.5%
I'm gonna put this
in the oven.
05:40.206 --> 05:42.175 align:left position:15%,start line:83% size:75%
It takes
about the same amount of time
05:42.275 --> 05:45.211 align:left position:25%,start line:83% size:65%
to bake the filling
as it did the crust.
05:45.311 --> 05:48.214 align:left position:15%,start line:83% size:75%
Rachel Crook was the woman
who owned it, hence the name,
05:48.314 --> 05:50.283 align:left position:12.5%,start line:89% size:77.5%
but it was like a fish market,
05:50.383 --> 05:52.485 align:left position:20%,start line:83% size:70%
and then it was
a barbecue joint briefly.
05:52.585 --> 05:55.788 align:left position:22.5%,start line:83% size:67.5%
In 1982, it opened
as it is now, more or less.
05:55.888 --> 05:57.890 align:left position:20%,start line:83% size:70%
It's almost
like a cartoon, isn't it?
05:57.990 --> 05:59.759 align:left position:32.5%,start line:89% size:57.5%
It's like--heh!
05:59.859 --> 06:01.694 align:left position:35%,start line:83% size:55%
I don't know where--
most of it--
06:01.794 --> 06:03.563 align:left position:27.5%,start line:83% size:62.5%
it was started
before I got here,
06:03.663 --> 06:05.465 align:left position:30%,start line:83% size:60%
but all this stuff
gets added,
06:05.565 --> 06:07.600 align:left position:20%,start line:89% size:70%
and, like, that duck is new.
06:07.700 --> 06:10.403 align:left position:12.5%,start line:83% size:77.5%
There are a lotta pigs,
though we don't make barbecue.
06:10.503 --> 06:12.472 align:left position:17.5%,start line:83% size:72.5%
We serve barbecue,
so we're known for barbecue
06:12.572 --> 06:14.273 align:left position:15%,start line:89% size:75%
even though we don't make it.
06:14.374 --> 06:17.410 align:left position:12.5%,start line:83% size:77.5%
The last thing I need is
a barbecue pit back there--heh!
06:17.510 --> 06:19.479 align:left position:22.5%,start line:83% size:67.5%
There is a pig
on the roof, obviously,
06:19.579 --> 06:21.848 align:left position:17.5%,start line:83% size:72.5%
and that's sorta our logo,
is a pig.
06:21.948 --> 06:23.583 align:left position:17.5%,start line:89% size:72.5%
The art changes all the time.
06:23.683 --> 06:25.651 align:left position:20%,start line:83% size:70%
It changes once a month,
and that's cool.
06:25.752 --> 06:27.019 align:left position:22.5%,start line:89% size:67.5%
They're local artists.
06:27.120 --> 06:30.356 align:left position:15%,start line:83% size:75%
They sell stuff all the time,
and I used to buy a lot.
06:30.456 --> 06:31.958 align:left position:30%,start line:89% size:60%
Now my house is full.
06:32.058 --> 06:34.794 align:left position:27.5%,start line:83% size:62.5%
There's no room
for anything else.
06:34.894 --> 06:36.195 align:left position:15%,start line:89% size:75%
[guitar leads calm interlude]
06:36.295 --> 06:39.065 align:left position:20%,start line:83% size:70%
See the edge of the crust
has colored up nicely.
06:39.165 --> 06:41.701 align:left position:22.5%,start line:83% size:67.5%
There's a little bit
of bubbling on the top.
06:41.801 --> 06:43.302 align:left position:15%,start line:89% size:75%
Here is the finished product.
06:43.403 --> 06:45.037 align:left position:20%,start line:89% size:70%
It's had time to set up.
06:45.138 --> 06:46.472 align:left position:35%,start line:83% size:55%
It's cold;
it's chilled.
06:46.572 --> 06:48.374 align:left position:12.5%,start line:89% size:77.5%
You can see it's very crumbly.
06:48.474 --> 06:51.310 align:left position:17.5%,start line:83% size:72.5%
There's nothing you can do,
so don't worry about it.
06:51.411 --> 06:52.578 align:left position:40%,start line:89% size:50%
heh, heh
06:52.678 --> 06:56.649 align:left position:17.5%,start line:83% size:72.5%
Fresh whipped cream on top,
a lot of it,
06:56.749 --> 06:59.318 align:left position:30%,start line:89% size:60%
coarse sea salt,
06:59.419 --> 07:03.089 align:left position:30%,start line:83% size:60%
and then a sprig
of fresh mint,
07:03.189 --> 07:06.359 align:left position:17.5%,start line:89% size:72.5%
and off to the table it goes.
07:06.459 --> 07:09.195 align:left position:20%,start line:83% size:70%
Sweet and sour and salty
are a good combo,
07:09.295 --> 07:11.798 align:left position:15%,start line:83% size:75%
and this is just
the perfect balance, perhaps.
07:11.898 --> 07:13.666 align:left position:27.5%,start line:83% size:62.5%
They can't believe
how good it is.
07:13.766 --> 07:15.435 align:left position:35%,start line:83% size:55%
"So good,
I can't believe this."
07:15.535 --> 07:17.503 align:left position:32.5%,start line:83% size:57.5%
That's neat,
but they go on and on.
07:17.603 --> 07:19.372 align:left position:37.5%,start line:83% size:52.5%
There's not much else
you can say.
07:19.472 --> 07:20.773 align:left position:30%,start line:89% size:60%
It's really good.
07:20.873 --> 07:22.842 align:left position:25%,start line:83% size:65%
I can never
take it off the menu.
07:22.942 --> 07:25.645 align:left position:17.5%,start line:83% size:72.5%
It will always be on the menu
'cause people get mad.
07:25.745 --> 07:27.747 align:left position:15%,start line:89% size:75%
[beach music tune concludes]