WEBVTT

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PATI: I CAN'T BELIEVE
I'M ABOUT TO SAY THIS.

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IT JUST DOESN'T SEEM REAL.

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MY OLDEST SON ALAN IS GOING AWAY
TO COLLEGE NEXT YEAR...

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17 YEARS, THE BLINK OF AN EYE.

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WE ARE SO PROUD AND SO HAPPY
FOR HIS NEXT BIG STEP IN LIFE...

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BUT LET'S GET
ONE THING STRAIGHT.

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NO SON OF MINE IS
GONNA GO TO COLLEGE

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OR GRADUATE HIGH SCHOOL
WITHOUT KNOWING

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HOW TO CHOOSE LIMES.

00:35.166 --> 00:36.500 align:start position:22.5% line:79.33% size:42.5%
PATI, VOICE-OVER:
IT'S TIME TO LEARN

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SOME BASIC COOKING KNOWLEDGE.

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LIKE, RIGHT NOW,
THE, LIKE, MOST COMPLICATED

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THING I CAN MAKE
IS, LIKE, EGGS.

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PATI, VOICE-OVER: TODAY WE
ARE SPENDING SOME QUALITY TIME

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TOGETHER IN THE KITCHEN.

00:46.800 --> 00:49.233 align:start position:10% line:79.33% size:50%
GRAB A FORK AND JUST
TAKE A GO AT IT.

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WE'RE STABBING
A POTATO?

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HA HA HA! YES.

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PATI, VOICE-OVER: WE'LL COOK
A FEW OF HIS FAVORITE RECIPES...

00:54.333 --> 00:56.033 align:start position:10% line:79.33% size:12.5%
PATI:
OH, THESE ARE READY.

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PATI, VOICE-OVER:
ALSO A FEW OF MY FAVORITES...

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AND BECAUSE
WE HAVE THAT RUB,

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IT'S GONNA GIVE IT,
LIKE, A REALLY NICE CRUST.

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PATI, VOICE-OVER:
FOR THE BAMBINO.

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IT'S JUST AN EXCUSE TO SPEND
A FEW HOURS WITH MY BOY.

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MM!
I'M SO HAPPY. HA HA!

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HA HA!
HA HA!

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♪ DAME, DAME ♪

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♪ DAME TU CHOCOLATÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU PILONCILLO ♪

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♪ DAME, DAME ♪

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♪ DAME CAFÉ CALIENTÉ ♪

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♪ DAME, DAME ♪

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♪ DAME TU CORAZÓN ♪

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ANNOUNCER: "PATI'S MEXICAN
TABLE" IS MADE POSSIBLE BY...

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THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,

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FISHERIES, AND FOOD;

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MEXBEST;

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AND THE NATIONAL
AGRICULTURAL COUNCIL.

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DIFFERENT ANNOUNCER:
FUD BRAND MEATS

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WITH TRADITIONAL MEXICAN FLAVOR.

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DIFFERENT ANNOUNCER: LA MORENA
CHILIES AND SAUCES,

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AUTHENTIC MEXICAN FLAVOR.

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YUCATAN--ALL THE WHIRLING COLORS
OF A CULTURE...

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THE CRYSTAL BLUE
OF AN ISLAND POOL...

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AND GETTING CLOSER
TO THE HEART OF THINGS.

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IT'S A FEELING.

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YUCATAN--LIVE IT TO BELIEVE IT.

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SO TODAY I'M SPENDING THE DAY
WITH ALAN.

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IT IS HIS LAST YEAR IN SCHOOL.

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HE'S A SENIOR NOW,
AND SO I WANT

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TO MAKE HIM SOMETHING
REALLY, REALLY SPECIAL--

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HE LOVES CHOCOLATE--
AND I ALSO WANT TO SHOW HIM

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THAT THERE'S SOMETHING
THAT HE LOVES TO EAT

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THAT HE CAN ALSO COOK
WITHOUT ME

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BECAUSE I'M NOT GONNA
BE THERE IN COLLEGE.

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WE ARE MAKING THE MOST DELICIOUS
NO-BAKE CHOCOLATE PIE.

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I HAVE 8 OUNCES
OF SEMISWEET CHOCOLATE CHIPS

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AND A LOW-SIMMERING
DOUBLE BOILER,

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AND I'M JUST GONNA LET THEM MELT
WHILE I CRUMBLE MY CRACKERS.

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I HAVE 7 OUNCES
OF CHOCOLATE WAFERS.

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I'M GONNA CLOSE THE PLASTIC BAG,

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AND I'M JUST GONNA TURN IT
INTO CRUMBS.

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NOW I'M GONNA ADD
THE CHOCOLATE CRUMBS IN HERE.

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POUR 8 OUNCES OF MELTED BUTTER
SO THE CRUMBS CAN BIND TOGETHER

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TO FORM A CRUST.

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I'M GOING TO MAKE THE CRUST,

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SO I'M GONNA USE
THIS MEASURING CUP,

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BUT YOU CAN ALSO USE YOUR HANDS,
AND I'M JUST GONNA START

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PRESSING GENTLY
USING MY HAND LIKE THAT

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SO THE CRUST DOESN'T GO
OVER THE RIM.

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THIS IS ALAN'S
LAST YEAR IN HIGH SCHOOL,

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AND I KEEP THINKING I NEED TO DO
ALL THESE THINGS WITH HIM

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AS IF ONCE HE GOES OFF
TO COLLEGE,

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I'M NEVER GONNA SEE HIM AGAIN
BECAUSE IN MEXICO,

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YOU DON'T LEAVE UNTIL YOU CAN
MAKE IT ON YOUR OWN,

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SO TO THINK THAT ALAN
IS JUST GONNA GO TO COLLEGE

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AND MAYBE GO TO A DIFFERENT CITY
AND JUST COMPLETELY

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ENTIRELY LIVE SOMEWHERE ELSE
THAT'S NOT HOME

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IS JUST VERY,
VERY FOREIGN TO ME,

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AND, TO BE A LITTLE BIT HONEST,
OR COMPLETELY HONEST WITH YOU,

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IT MAKES ME
A LITTLE BIT ANXIOUS,

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BUT FOOD WILL DEFINITELY
GET US THROUGH THIS.

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THE CRUST IS LOOKING
REALLY GOOD.

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OH, IT'S MELTED,
SO I'M GONNA TURN THIS OFF,

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AND NOW I'M GONNA WHIP
SOME HEAVY CREAM.

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I HAVE A QUARTER-CUP.

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I JUST WANT IT TO THICKEN.

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OK. YOU WANT TO PUT
THESE TWO THINGS IN THE FRIDGE

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SO THEY CAN SET.

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NOW LET'S MAKE THE FILLING.

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I HAVE TWO CUPS
OF RICOTTA CHEESE,

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AND I'M JUST ADDING THE RICOTTA
IN THE PROCESSOR

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SO THAT IT WILL BECOME
A LITTLE BIT FOAMY

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AND MOUSSELIKE.

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YOU'RE GONNA SEE.

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NOW I'M GONNA ADD THE CHOCOLATE.

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IT IS A VERY SIMPLE RECIPE,

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AND IT IS DELICIOUS,

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SO I DON'T THINK
I WOULD BE MAKING THIS

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FOR HIS FIRST YEAR OF COLLEGE
BECAUSE I DON'T THINK

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HE'S GONNA HAVE THE SPACE
FOR A FOOD PROCESSOR,

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BUT I'M TELLING YOU,
I'M GONNA MAKE SURE

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HE HAS A SMALL TOASTER OVEN,
EVEN IF IT'S UNDER HIS BED.

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[WHIRRING]

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OH, COME AND SEE THE BEAUTY.

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IT IS LIKE A CUSTARD ALMOST.

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LAST STEP IS, I'M GONNA FOLD
THE RICOTTA AND THE CHOCOLATE

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WITH A LITTLE BIT
OF HEAVY WHIPPED CREAM.

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MM. MM-HMM.

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MM, SO NOW I'M GONNA PUT THIS
IN THE FRIDGE.

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I WANT IT TO FIRM UP
AND CHILL AND COOL

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SO THAT IT WILL SLICE
REALLY NICELY,

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SO IF YOU KNOW YOU'RE GONNA
EAT IT PRETTY SOON,

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YOU CAN EVEN PUT IT
IN THE FREEZER.

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PATI, VOICE-OVER:
WHEN ALAN GOES OFF TO COLLEGE,

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HE'S NOT GONNA HAVE ME AROUND
TO STOCK HIS FRIDGE AND PANTRY.

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HE'LL HAVE TO SHOP FOR HIMSELF,
SO HE'S LETTING ME TAKE HIM

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FOR A LITTLE
GROCERY SHOPPING 101.

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ALAN, CAN YOU
GET ME A BAG?

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YEAH.

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ALAN, NO SON OF MINE
IS GONNA GO TO COLLEGE

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OR GRADUATE HIGH SCHOOL
WITHOUT KNOWING

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HOW TO CHOOSE LIMES
OK.

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OR AVOCADOS,
TEACH US.

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SO TRY TO FIND ONE
THAT HAS, LIKE,

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THE THINNEST
POSSIBLE SKIN

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AND THAT SEEMS
REALLY JUICY.

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THIS ONE.
SÍ,

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SO, YES, THIN SKIN.

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THIS ONE HAS
HARDER SKIN.

07:47.466 --> 07:50.233 align:start position:10% line:79.33% size:27.5%
THAT'S--NO.
ACH.

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I ALWAYS GET AVOCADOS
FOR THE FULL WEEK.

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THE ONES FOR THE END OF
THE WEEK LOOK LIKE THIS.

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THEY'RE HARD
LIKE A BASEBALL--

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MIRA, ALAN--AND
THIS IS A TREASURE.

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YOU FIND A GREEN ONE
BECAUSE YOU JUST PUT IT

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ON YOUR COUNTER,
AND YOU EAT IT,

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LIKE, IN 4
OR 5 DAYS.

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OK.

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PATI: CHOOSE A SERRANO.
MIRA A ESE SERRANO.

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GRAB A BIG
JALAPEÑO.

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I THINK YOU MAY BE USING
EITHER OF THESE TWO.

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THE DIFFERENCE IS,
THIS IS MUCH SPICIER,

08:21.800 --> 08:24.033 align:start position:10% line:79.33% size:50%
AND THIS IS CHUBBIER
BUT MILDER...

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OK.

08:25.266 --> 08:26.966 align:start position:10% line:79.33% size:45%
SO DO YOU WANT A--
WOULD YOU WANT SPICY

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OR LITTLE SPICE?

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SPICY.
YEAH.

08:31.900 --> 08:34.333 align:start position:10% line:79.33% size:50%
UH, I'VE ALWAYS BEEN
PRETTY INTIMIDATED

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BY ALL THESE SPICES
BECAUSE I--

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I'VE NO IDEA WHAT THEY
TASTE LIKE INDIVIDUALLY...

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I KNOW.

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OR WHAT THEY
TASTE LIKE TOGETHER.

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OK, SO TO ME,

08:42.266 --> 08:44.666 align:start position:12.5% line:79.33% size:57.5%
LIKE, ALL THESE SPICES,
YOU'RE LIKE AN ALCHEMIST

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AND YOU'RE
MIXING THINGS.

08:48.566 --> 08:50.666 align:start position:10% line:79.33% size:45%
OH, YEAH. YOU KNOW
WHAT THIS SMELLS LIKE?

08:50.666 --> 08:52.300 align:start position:10% line:79.33% size:22.5%
IT SMELLS
MEXICAN DORITOS.

08:52.300 --> 08:53.433 align:start position:47.5% line:79.33% size:22.5%
OH, YEAH.
EXACT--

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LIKE--LIKE, I FEEL
LIKE THAT'S PROBABLY

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JUST THE POWDER
THAT THEY PUT ON THEM.

08:56.033 --> 08:57.233 align:start position:40% line:84.67% size:40%
NOW THE OREGANO.

08:57.233 --> 08:58.500 align:start position:12.5% line:79.33% size:47.5%
I CAN SMELL IT FROM
ALL THE WAY UP HERE,

08:58.500 --> 09:01.566 align:start position:10% line:79.33% size:55%
LIKE, JUST VERY, LIKE,
LEAFY, SORT OF MINTY.

09:01.566 --> 09:03.266 align:start position:10% line:79.33% size:32.5%
I DON'T KNOW.
YES.

09:03.266 --> 09:04.566 align:start position:20% line:79.33% size:42.5%
IT'S--IT'S REALLY
STRONG, THOUGH.

09:04.566 --> 09:07.333 align:start position:10% line:79.33% size:52.5%
THE ONE BIG TIP I CAN
GIVE YOU ABOUT SPICES IS,

09:07.333 --> 09:09.766 align:start position:10% line:79.33% size:57.5%
ONCE YOU BUY THE SPICES
OR YOU OPEN A JAR,

09:09.766 --> 09:12.500 align:start position:10% line:79.33% size:40%
THE SPICES START
LOSING THEIR POWER.

09:12.500 --> 09:13.966 align:start position:10% line:79.33% size:50%
OH, DO YOU KNOW WHAT
THEY DO TO SUPERMAN?

09:13.966 --> 09:15.866 align:start position:40% line:79.33% size:47.5%
OH, THE KRYPTONITE?
YEAH.

09:15.866 --> 09:17.266 align:start position:10% line:79.33% size:45%
YEAH, WHEN HE GETS
ALL WEAK?

09:17.266 --> 09:18.533 align:start position:50% line:84.67% size:12.5%
YEAH.

09:18.533 --> 09:20.133 align:start position:10% line:79.33% size:47.5%
SO IT'S LIKE YOU'RE
DOING THAT TO THE SPICES

09:20.133 --> 09:21.533 align:start position:10% line:79.33% size:47.5%
ONCE YOU OPEN THEM.
OK.

09:21.533 --> 09:23.233 align:start position:10% line:79.33% size:62.5%
THAT'S WHY THIS IS GREAT,
BECAUSE WE BOUGHT

09:23.233 --> 09:24.533 align:start position:10% line:79.33% size:30%
VERY LITTLE,
OK.

09:24.533 --> 09:26.233 align:start position:10% line:79.33% size:62.5%
SO WE'RE GONNA GO THROUGH
THESE, LIKE, IN A WEEK.

09:26.233 --> 09:28.366 align:start position:60% line:84.67% size:7.5%
OK.

09:28.366 --> 09:31.466 align:start position:10% line:79.33% size:50%
YOU LOOK REALLY CUTE
WITH THAT CART, BABE.

09:31.466 --> 09:33.633 align:start position:10% line:79.33% size:70%
PATI, VOICE-OVER: TURNS OUT,
I'M NOT THE ONLY EXPERT

09:33.633 --> 09:35.733 align:start position:20% line:84.67% size:52.5%
IN THE GROCERY STORE.

09:35.733 --> 09:39.133 align:start position:12.5% line:79.33% size:77.5%
APPARENTLY, ALAN HAS A FEW TIPS
HE WANTS TO SHARE WITH ME.

09:39.133 --> 09:40.300 align:start position:40% line:79.33% size:40%
OK, SO THIS IS--
THIS IS, LIKE,

09:40.300 --> 09:41.400 align:start position:40% line:79.33% size:47.5%
MY FAVORITE SECTION
RIGHT HERE.

09:41.400 --> 09:42.566 align:start position:10% line:79.33% size:30%
THIS IS YOUR
FAVORITE SECTION.

09:42.566 --> 09:43.633 align:start position:57.5% line:79.33% size:12.5%
YEAH.
OK,

09:43.633 --> 09:44.733 align:start position:10% line:79.33% size:47.5%
SO NOW YOU HELP ME.
OK.

09:44.733 --> 09:47.200 align:start position:10% line:79.33% size:32.5%
I NEED SPICY.
I NEED VINEGARY.

09:47.200 --> 09:51.133 align:start position:10% line:79.33% size:52.5%
I WANT SUPER CRUNCHY,
AND I WANT SALTY.

09:51.133 --> 09:52.866 align:start position:30% line:79.33% size:60%
YOU WANT SOMETHING WITH,
LIKE, ALL THE DIFFERENT

09:52.866 --> 09:54.166 align:start position:37.5% line:79.33% size:42.5%
TYPES OF FLAVORS,
YEAH.

09:54.166 --> 09:55.600 align:start position:40% line:79.33% size:27.5%
YOU JUST GO
WITH BARBECUE

09:55.600 --> 09:56.800 align:start position:20% line:79.33% size:7.5%
OH.
BECAUSE BAR--

09:56.800 --> 09:58.100 align:start position:40% line:79.33% size:42.5%
BARBECUE'S JUST--
IT'S CLASSIC.

09:58.100 --> 09:59.500 align:start position:40% line:79.33% size:42.5%
IT'S REALLY GOOD,
SO I'M GONNA GO

09:59.500 --> 10:00.500 align:start position:40% line:79.33% size:32.5%
WITH THIS ONE
HERE...

10:00.500 --> 10:01.600 align:start position:10% line:79.33% size:50%
BARBECUE IS CLASSIC.
AND THEN

10:01.600 --> 10:02.900 align:start position:40% line:79.33% size:47.5%
IF YOU EVER--IF YOU
EVER WONDERING

10:02.900 --> 10:04.100 align:start position:40% line:79.33% size:37.5%
FOR THE QUALITY
OF THE CHIPS,

10:04.100 --> 10:05.333 align:start position:10% line:79.33% size:10%
YES.
YOU JUST FEEL THE BAG.

10:05.333 --> 10:06.600 align:start position:47.5% line:79.33% size:30%
IF THEY'RE--
HA HA HA!

10:06.600 --> 10:07.566 align:start position:40% line:79.33% size:40%
NO. I'M SERIOUS,
THOUGH.

10:07.566 --> 10:08.600 align:start position:40% line:84.67% size:50%
THIS--THIS IS LEGIT.

10:08.600 --> 10:10.133 align:start position:40% line:79.33% size:47.5%
IF YOU FEEL THE BAG
AND THE CHIPS

10:10.133 --> 10:11.600 align:start position:37.5% line:79.33% size:40%
ARE, LIKE, HARD,
YEAH?

10:11.600 --> 10:12.733 align:start position:40% line:79.33% size:47.5%
THAT'S HOW YOU KNOW
THEY'VE GONNA BE,

10:12.733 --> 10:13.866 align:start position:40% line:79.33% size:50%
LIKE, REALLY CRUNCHY
AND GOOD FOR, LIKE,

10:13.866 --> 10:15.666 align:start position:40% line:79.33% size:25%
SANDWICHES
AND BURGERS, ALSO,

10:15.666 --> 10:16.966 align:start position:10% line:79.33% size:17.5%
REALLY?
TO PUT ON. YEAH,

10:16.966 --> 10:21.166 align:start position:10% line:79.33% size:52.5%
YEAH. I THINK WE BOTH
LEARNED SOMETHING TODAY.

10:21.166 --> 10:22.400 align:start position:50% line:84.67% size:27.5%
YEAH. SURE.

10:22.400 --> 10:24.400 align:start position:10% line:79.33% size:20%
THAT WAS
SO FUNNY.

10:26.933 --> 10:29.233 align:start position:40% line:79.33% size:40%
PATI: ALAN, SO I
KNOW YOU LOVE STEAK.

10:29.233 --> 10:30.866 align:start position:20% line:79.33% size:12.5%
I DO.
YOU LOVE POTATOES.

10:30.866 --> 10:32.433 align:start position:20% line:84.67% size:15%
RIGHT.

10:32.433 --> 10:33.900 align:start position:25% line:79.33% size:52.5%
YOU LOVE GREEN BEANS.
YEAH.

10:33.900 --> 10:35.366 align:start position:40% line:79.33% size:45%
I'M GONNA MAKE ALL
OF THAT WITH YOU

10:35.366 --> 10:39.600 align:start position:30% line:79.33% size:42.5%
SO THAT YOU LEARN
HOW TO MAKE IT, TOO, OK,

10:39.600 --> 10:42.033 align:start position:40% line:79.33% size:27.5%
SO YOU KNOW
WHAT THIS IS.

10:42.033 --> 10:45.200 align:start position:40% line:84.67% size:50%
THIS IS SKIRT STEAK.

10:47.900 --> 10:50.400 align:start position:30% line:10% size:52.5%
SO I'M GONNA SHOW YOU
HOW TO MAKE A DRY RUB

10:50.400 --> 10:53.300 align:start position:30% line:79.33% size:55%
BECAUSE WE LIKE THINGS
PACKED WITH FLAVOR.

10:53.300 --> 10:54.900 align:start position:40% line:79.33% size:42.5%
WHEREVER YOU ARE,
YOU'RE GONNA BE ABLE

10:54.900 --> 10:58.366 align:start position:40% line:79.33% size:50%
TO FIND UNA CHUCHARA
DE PLÁSTICO,

10:58.366 --> 11:00.133 align:start position:10% line:79.33% size:22.5%
FOR SURE.
PLASTIC SPOON,

11:00.133 --> 11:02.900 align:start position:40% line:79.33% size:37.5%
SO ALL YOU NEED
IS TO LEVEL

11:02.900 --> 11:06.933 align:start position:30% line:79.33% size:55%
ONE OF THESE TEASPOONS
OF OREGANO, PAPRIKA,

11:06.933 --> 11:08.533 align:start position:35% line:79.33% size:30%
CUMIN, SALT,
AND PEPPER.

11:08.533 --> 11:10.433 align:start position:20% line:84.67% size:7.5%
OK.

11:10.433 --> 11:12.466 align:start position:40% line:79.33% size:37.5%
I KNOW YOU LOVE
THESE THINGS,

11:12.466 --> 11:14.833 align:start position:30% line:79.33% size:57.5%
AND I JUST WANT TO SHOW
YOU HOW EASY IT IS.

11:14.833 --> 11:16.533 align:start position:10% line:79.33% size:35%
YEAH, BECAUSE,
LIKE, RIGHT NOW,

11:16.533 --> 11:18.600 align:start position:10% line:79.33% size:67.5%
THE, LIKE, MOST COMPLICATED
THING I CAN MAKE

11:18.600 --> 11:22.800 align:start position:10% line:79.33% size:62.5%
IS, LIKE, EGGS AND, LIKE,
CEREAL WITH MILK, SO--

11:22.800 --> 11:25.166 align:start position:40% line:79.33% size:40%
NOW YOU'RE GOING
TO BE ABLE TO MAKE

11:25.166 --> 11:27.666 align:start position:35% line:79.33% size:25%
AN AMAZING
SKIRT STEAK.

11:27.666 --> 11:29.400 align:start position:50% line:84.67% size:15%
SMELL.

11:29.400 --> 11:30.900 align:start position:40% line:79.33% size:27.5%
ES UN COLOR
INTERESANTE, ¿NO?

11:30.900 --> 11:32.266 align:start position:10% line:79.33% size:17.5%
MM-HMM.
INTERESTING,

11:32.266 --> 11:34.566 align:start position:40% line:79.33% size:47.5%
AND THEN JUST GRIND
SOME BLACK PEPPER.

11:34.566 --> 11:37.666 align:start position:40% line:79.33% size:45%
LIKE, THAT'S GOOD,
AND THEN WE'RE GONNA

11:37.666 --> 11:40.200 align:start position:40% line:79.33% size:40%
GRAB THAT THING,
SPOON, AND MIX IT,

11:40.200 --> 11:42.000 align:start position:40% line:79.33% size:45%
AND WHEN I STARTED
COOKING,

11:42.000 --> 11:43.200 align:start position:35% line:79.33% size:22.5%
I STARTED
BUYING A LOT

11:43.200 --> 11:44.633 align:start position:47.5% line:79.33% size:32.5%
OF COOKBOOKS,
RIGHT.

11:44.633 --> 11:46.500 align:start position:40% line:79.33% size:27.5%
AND SO MANY
OF THE COOKBOOKS

11:46.500 --> 11:49.333 align:start position:40% line:79.33% size:35%
HAD, "SALT AND
PEPPER TO TASTE,"

11:49.333 --> 11:51.000 align:start position:40% line:79.33% size:50%
AND I WAS SO FOOLISH
WHEN I BEGAN...

11:51.000 --> 11:52.266 align:start position:10% line:79.33% size:65%
RIGHT. YOU DON'T KNOW WHAT
THAT IS, LIKE, HOW MUCH.

11:52.266 --> 11:54.000 align:start position:50% line:79.33% size:15%
SO NO,
SO NOW YOU KNOW.

11:54.000 --> 11:55.433 align:start position:50% line:79.33% size:22.5%
YOU GO TO
THE CAFETERIA

11:55.433 --> 11:57.166 align:start position:40% line:79.33% size:32.5%
IN WHICH EVER
COLLEGE YOU GO TO.

11:57.166 --> 11:59.400 align:start position:40% line:79.33% size:47.5%
YOU STEAL A PLASTIC
SPOON, AND THEN

11:59.400 --> 12:01.400 align:start position:30% line:79.33% size:55%
YOU LEVEL ALL THE SAME
AMOUNT OF SPICES,

12:01.400 --> 12:03.366 align:start position:30% line:79.33% size:52.5%
AND YOU'RE GONNA HAVE
A BALANCED THING,

12:03.366 --> 12:05.866 align:start position:40% line:79.33% size:40%
AND JUST ADD HOW
EVER MUCH YOU WANT,

12:05.866 --> 12:07.333 align:start position:40% line:79.33% size:42.5%
BLACK PEPPER, AND
THE MORE YOU ADD,

12:07.333 --> 12:08.900 align:start position:40% line:79.33% size:42.5%
THE SPICIER YOU--
IT'LL BE,

12:08.900 --> 12:10.000 align:start position:20% line:84.67% size:7.5%
OK.

12:10.000 --> 12:11.166 align:start position:40% line:79.33% size:30%
AND NOW WHAT
WE'RE GONNA DO,

12:11.166 --> 12:12.766 align:start position:40% line:79.33% size:27.5%
WE'RE GONNA
ADD IT THERE.

12:12.766 --> 12:14.700 align:start position:30% line:79.33% size:42.5%
PATI, VOICE-OVER:
SPRINKLE HALF ON ONE SIDE

12:14.700 --> 12:17.366 align:start position:20% line:79.33% size:52.5%
AND RUB THE SEASONING
INTO THE MEAT.

12:17.366 --> 12:19.900 align:start position:10% line:79.33% size:72.5%
FLIP THE MEAT OVER AND REPEAT
WITH THE REST OF THE RUB

12:19.900 --> 12:22.133 align:start position:20% line:84.67% size:45%
ON THE OTHER SIDE.

12:22.133 --> 12:23.500 align:start position:40% line:79.33% size:32.5%
YOU KNOW THAT
I LIVED AT HOME

12:23.500 --> 12:24.566 align:start position:40% line:79.33% size:50%
UNTIL I GOT MARRIED,
RIGHT?

12:24.566 --> 12:25.633 align:start position:10% line:79.33% size:27.5%
YEAH, YEAH.
YOU'VE TOLD ME.

12:25.633 --> 12:26.900 align:start position:10% line:79.33% size:27.5%
YOU TOLD ME
I TOLD YOU.

12:26.900 --> 12:27.966 align:start position:12.5% line:79.33% size:37.5%
AND THAT, YEAH,
YOU LIVED THERE,

12:27.966 --> 12:30.000 align:start position:10% line:79.33% size:52.5%
LIKE, DURING COLLEGE,
SO YOU'D BE ABLE

12:30.000 --> 12:31.333 align:start position:10% line:79.33% size:40%
TO COOK AT HOME,
RIGHT?

12:31.333 --> 12:34.700 align:start position:30% line:79.33% size:45%
I DIDN'T COOK MUCH
WHEN I WAS IN COLLEGE.

12:34.700 --> 12:36.033 align:start position:10% line:79.33% size:57.5%
YEAH. WELL, PEOPLE HERE
DON'T COOK THAT MUCH

12:36.033 --> 12:37.233 align:start position:10% line:84.67% size:47.5%
IN COLLEGE, EITHER.

12:37.233 --> 12:38.400 align:start position:50% line:84.67% size:32.5%
THAT'S RIGHT,

12:38.400 --> 12:41.066 align:start position:40% line:79.33% size:37.5%
BUT IF YOU FEEL
LIKE EATING STEAK

12:41.066 --> 12:42.666 align:start position:40% line:79.33% size:32.5%
AND POTATOES,
YOU KNOW THAT NOW...

12:42.666 --> 12:44.200 align:start position:10% line:79.33% size:40%
I'M SURE I WILL,
LIKE, EVERY DAY.

12:44.200 --> 12:45.533 align:start position:40% line:79.33% size:45%
YOU HAVE THE POWER
TO DO IT.

12:45.533 --> 12:47.133 align:start position:12.5% line:79.33% size:77.5%
PATI, VOICE-OVER: LET THE STEAK
REST WITH THE RUB

12:47.133 --> 12:49.200 align:start position:30% line:84.67% size:42.5%
FOR HALF AN HOUR.

12:49.200 --> 12:52.666 align:start position:10% line:10% size:67.5%
STEAK LOVES A BAKED POTATO,
AND ALAN LOVES

12:52.666 --> 12:56.533 align:start position:22.5% line:10% size:57.5%
THIS OVERLOADED MEXICAN
DOUBLE-BAKED POTATO.

12:56.533 --> 12:57.833 align:start position:12.5% line:79.33% size:32.5%
I KNOW YOU'VE
CHOPPED BACON.

12:57.833 --> 12:58.866 align:start position:50% line:84.67% size:17.5%
I HAVE.

12:58.866 --> 13:00.433 align:start position:10% line:79.33% size:37.5%
I'VE TAUGHT YOU
SOME KNIFE SKILLS.

13:00.433 --> 13:03.633 align:start position:10% line:79.33% size:32.5%
LET'S SHARPEN
THOSE SKILLS.

13:03.633 --> 13:06.533 align:start position:10% line:79.33% size:55%
YOU HAVE TO THINK THAT
YOU WANT TO CUT IT

13:06.533 --> 13:08.900 align:start position:10% line:79.33% size:55%
THE SIZE THAT YOU WANT
YOUR BITE TO BE.

13:08.900 --> 13:10.433 align:start position:10% line:79.33% size:50%
IF YOU WANT IT TO BE
SUPER CRISPY,

13:10.433 --> 13:11.633 align:start position:10% line:84.67% size:42.5%
YOU CUT IT SMALL.

13:11.633 --> 13:13.100 align:start position:10% line:79.33% size:45%
IF YOU WANT TO GET
A NICE BITE OF IT,

13:13.100 --> 13:15.200 align:start position:67.5% line:79.33% size:17.5%
MM-HMM.
YOU GO LIKE THIS SIZE

13:15.200 --> 13:17.666 align:start position:10% line:79.33% size:42.5%
AND GO DEEP, AND,
YOU KNOW, HERE,

13:17.666 --> 13:20.766 align:start position:10% line:79.33% size:45%
SO WITH YOUR THUMB
AND YOUR POINTER

13:20.766 --> 13:22.733 align:start position:10% line:79.33% size:37.5%
SORT OF HUGGING
THE HANDLE--

13:22.733 --> 13:24.233 align:start position:40% line:79.33% size:50%
YEAH. THAT'S KIND OF
HOW--HOW YOU HOLD

13:24.233 --> 13:26.466 align:start position:40% line:79.33% size:47.5%
A PING PONG PADDLE,
ACTUALLY.

13:26.466 --> 13:28.900 align:start position:10% line:84.67% size:40%
AH, EXACTLY. OK.

13:28.900 --> 13:30.366 align:start position:40% line:79.33% size:30%
LIKE, CAN WE
DO THEM SMALLER?

13:30.366 --> 13:31.866 align:start position:10% line:84.67% size:25%
OF COURSE.

13:31.866 --> 13:33.800 align:start position:40% line:79.33% size:30%
I'LL TRY NOT
TO CUT MYSELF.

13:33.800 --> 13:36.533 align:start position:10% line:79.33% size:22.5%
NO. DURO.
OK. IT'S ACTUALLY--

13:36.533 --> 13:37.666 align:start position:40% line:79.33% size:27.5%
IT'S HARDER
THAN I THOUGHT.

13:37.666 --> 13:38.966 align:start position:10% line:84.67% size:57.5%
YOU KNOW WHAT'S EASIER?

13:38.966 --> 13:40.466 align:start position:67.5% line:79.33% size:12.5%
WHAT?
IF YOU HOLD IT HERE

13:40.466 --> 13:42.166 align:start position:10% line:79.33% size:40%
AND THEN YOU CUT
THAT WAY.

13:42.166 --> 13:44.266 align:start position:47.5% line:79.33% size:25%
LIKE THIS?
SÍ.

13:44.266 --> 13:47.066 align:start position:10% line:84.67% size:25%
DURO. ESO.

13:47.066 --> 13:49.666 align:start position:10% line:79.33% size:55%
SO WE'RE CUTTING BACON
BECAUSE WE'RE GOING TO MAKE

13:49.666 --> 13:53.166 align:start position:10% line:79.33% size:57.5%
SOME MEXICAN OVERLOADED
BAKED POTATOES,

13:53.166 --> 13:54.966 align:start position:10% line:79.33% size:42.5%
AND THIS IS GONNA
BE THE TOPPING.

13:54.966 --> 13:57.866 align:start position:10% line:79.33% size:42.5%
I'VE BEEN HEATING
THE NONSTICK SKILLET,

13:57.866 --> 13:59.700 align:start position:10% line:79.33% size:47.5%
AND THEN JUST THROW
THE BACON IN THERE.

13:59.700 --> 14:01.900 align:start position:40% line:79.33% size:40%
NO, LIKE, OIL OR
ANYTHING FOR THE--

14:01.900 --> 14:03.233 align:start position:10% line:84.67% size:42.5%
NO. YOU KNOW WHY?

14:03.233 --> 14:06.733 align:start position:10% line:79.33% size:52.5%
THE BACON WILL RENDER
ITS OWN FAT TO COOK IN...

14:08.000 --> 14:09.966 align:start position:10% line:84.67% size:50%
BUT WHILE THESE FRY,

14:09.966 --> 14:11.666 align:start position:10% line:79.33% size:37.5%
LET'S GET THOSE
POTATOES IN THE OVEN,

14:11.666 --> 14:14.466 align:start position:10% line:79.33% size:55%
SO THEY START COOKING,
SO ONE FOR YOU, ONE FOR ME.

14:14.466 --> 14:16.733 align:start position:10% line:79.33% size:27.5%
WE'RE GONNA
PRICK IT ALL OVER,

14:16.733 --> 14:19.433 align:start position:10% line:79.33% size:45%
SO GRAB A FORK AND
JUST TAKE A GO AT IT.

14:19.433 --> 14:21.633 align:start position:40% line:79.33% size:37.5%
ACTUALLY, WE'RE
STABBING A POTATO?

14:21.633 --> 14:23.266 align:start position:20% line:79.33% size:12.5%
YEAH.
OK.

14:23.266 --> 14:25.333 align:start position:10% line:79.33% size:40%
WHAT WILL HAPPEN
IS THAT THE MOISTURE

14:25.333 --> 14:27.966 align:start position:10% line:79.33% size:57.5%
AND THE LIQUID IS GOING
TO EVAPORATE,

14:27.966 --> 14:31.666 align:start position:10% line:79.33% size:57.5%
AND IT'S GONNA MAKE FOR
A MUCH CRISPIER POTATO, OK,

14:31.666 --> 14:34.466 align:start position:10% line:79.33% size:35%
SO THEN WE PUT
THE POTATOES HERE.

14:34.466 --> 14:36.533 align:start position:10% line:79.33% size:37.5%
ALAN, I'M GOING
TO MAKE SURE

14:36.533 --> 14:37.933 align:start position:12.5% line:79.33% size:32.5%
THAT YOU HAVE
A TOASTER OVEN

14:37.933 --> 14:40.233 align:start position:10% line:79.33% size:65%
BECAUSE, EVEN IF YOU DON'T
HAVE A BURNER OR ANYTHING,

14:40.233 --> 14:41.866 align:start position:10% line:79.33% size:50%
IN THE TOASTER OVEN,
YOU CAN DO YOUR TOAST.

14:41.866 --> 14:43.500 align:start position:10% line:79.33% size:62.5%
YOU CAN DO YOUR PANCAKES,
AND YOU'RE GONNA

14:43.500 --> 14:44.733 align:start position:12.5% line:79.33% size:32.5%
BE ABLE TO DO
YOUR POTATOES.

14:44.733 --> 14:46.233 align:start position:30% line:79.33% size:42.5%
RIGHT, AND I KNOW
YOU LIKE TOASTER OVENS,

14:46.233 --> 14:47.933 align:start position:40% line:79.33% size:47.5%
LIKE, WAY MORE THAN
MICROWAVES,

14:47.933 --> 14:49.600 align:start position:40% line:79.33% size:42.5%
BUT IT SEEMS LIKE
MICROWAVE'S GONNA BE

14:49.600 --> 14:51.066 align:start position:40% line:79.33% size:35%
MORE PRACTICAL
IN COLLEGE.

14:51.066 --> 14:52.266 align:start position:10% line:79.33% size:32.5%
NO MICROWAVE.
NO MICROWAVE.

14:52.266 --> 14:54.066 align:start position:57.5% line:79.33% size:22.5%
YOU SURE?
NO MICROWAVE.

14:54.066 --> 14:55.633 align:start position:25% line:79.33% size:50%
BECAUSE, LIKE, FOR--
LIKE, BECAUSE

14:55.633 --> 14:56.866 align:start position:40% line:79.33% size:47.5%
THE TOASTER OVEN'S,
LIKE, GREAT,

14:56.866 --> 14:59.066 align:start position:30% line:79.33% size:57.5%
BUT IT TAKES WAY LONGER
THAN MICROWAVES, SO--

14:59.066 --> 15:00.800 align:start position:20% line:84.67% size:17.5%
[SIGHS]

15:00.800 --> 15:03.333 align:start position:10% line:79.33% size:60%
AH, THERE'S SOME BATTLES
THAT I MAY NEED

15:03.333 --> 15:05.766 align:start position:10% line:84.67% size:42.5%
TO LOSE, ¿VERDAD?

15:05.766 --> 15:08.200 align:start position:17.5% line:79.33% size:65%
PATI, VOICE-OVER: RUB EACH
POTATO WITH A TABLESPOON

15:08.200 --> 15:10.866 align:start position:30% line:84.67% size:32.5%
OF OLIVE OIL,

15:10.866 --> 15:14.100 align:start position:10% line:79.33% size:65%
THEN GENEROUSLY COVER THEM
WITH SALT.

15:14.100 --> 15:16.766 align:start position:20% line:79.33% size:7.5%
MM.
JUST, LIKE--

15:16.766 --> 15:19.100 align:start position:10% line:79.33% size:17.5%
UH, SÍ.
THAT'S PERFECTO.

15:19.100 --> 15:22.766 align:start position:10% line:79.33% size:70%
PATI, VOICE-OVER: PLACE THEM
IN A PREHEATED 450-DEGREE OVEN

15:22.766 --> 15:24.466 align:start position:30% line:84.67% size:30%
FOR AN HOUR.

15:24.466 --> 15:26.133 align:start position:10% line:79.33% size:32.5%
ANOTHER THING
WITH THE BACON,

15:26.133 --> 15:29.833 align:start position:10% line:79.33% size:60%
TAKE IT OUT WHEN YOU CAN
STILL SEE SOME FATTY WHITE

15:29.833 --> 15:32.700 align:start position:10% line:79.33% size:47.5%
BUT IT LOOKS COOKED
MM-HMM.

15:32.700 --> 15:34.933 align:start position:10% line:84.67% size:50%
AND YOU SEE A BROWN.

15:34.933 --> 15:36.300 align:start position:10% line:84.67% size:47.5%
WE CAN TAKE IT OUT.

15:36.300 --> 15:37.733 align:start position:10% line:79.33% size:27.5%
WE LOVE IT,
THOUGH, NO...

15:37.733 --> 15:39.000 align:start position:60% line:84.67% size:12.5%
YEAH.

15:39.000 --> 15:41.833 align:start position:10% line:79.33% size:47.5%
AND NOW WE CAN MAKE
THE--THE CHIPOTLE CREMA.

15:41.833 --> 15:44.933 align:start position:10% line:79.33% size:40%
WE HAVE 3/4 CUPS
OF MEXICAN CREMA,

15:44.933 --> 15:47.900 align:start position:10% line:79.33% size:37.5%
AND TO THAT ADD
TWO TO 3 TABLESPOONS

15:47.900 --> 15:50.733 align:start position:10% line:79.33% size:42.5%
OF CHIPOTLE CHILI
ADOBO SAUCE.

15:50.733 --> 15:53.266 align:start position:10% line:79.33% size:27.5%
IF YOU LIKE
A LITTLE MORE HEAT,

15:53.266 --> 15:55.800 align:start position:10% line:79.33% size:42.5%
YOU CAN CHOP SOME
OF THE WHOLE CHIPOTLES

15:55.800 --> 15:58.700 align:start position:10% line:79.33% size:52.5%
IN ADOBO AND ADD THEM
TO THE CREMA,

15:58.700 --> 16:01.500 align:start position:10% line:79.33% size:40%
AND NOW YOU HAVE
A FULL-FLAVORED

16:01.500 --> 16:03.100 align:start position:10% line:84.67% size:37.5%
CHIPOTLE CREMA.

16:03.100 --> 16:04.300 align:start position:57.5% line:79.33% size:17.5%
MM-HMM.
YOU KNOW,

16:04.300 --> 16:06.133 align:start position:10% line:79.33% size:40%
YOU CAN USE THAT
TO STUFF THE POTATO,

16:06.133 --> 16:08.433 align:start position:10% line:79.33% size:40%
BUT YOU CAL ALSO
DIP YOUR CHIPS IN THERE.

16:08.433 --> 16:09.966 align:start position:40% line:84.67% size:37.5%
CAN I TRY THAT?

16:09.966 --> 16:11.100 align:start position:40% line:79.33% size:37.5%
I MEAN, WE JUST
BOUGHT, LIKE,

16:11.100 --> 16:12.133 align:start position:40% line:79.33% size:25%
10 BAGS OF
POTATO CHIPS, SO--

16:12.133 --> 16:14.433 align:start position:10% line:84.67% size:37.5%
I KNOW. I KNOW.

16:19.133 --> 16:20.600 align:start position:57.5% line:79.33% size:12.5%
YEAH.
MM.

16:20.600 --> 16:22.633 align:start position:35% line:79.33% size:32.5%
IT'S PERFECT.
MM!

16:22.633 --> 16:23.966 align:start position:30% line:79.33% size:50%
THIS IS AWESOME, SO,
LIKE, IF I DON'T HAVE

16:23.966 --> 16:26.433 align:start position:40% line:79.33% size:45%
TIME TO MAKE, LIKE
GUAC OR WHATEVER,

16:26.433 --> 16:28.133 align:start position:40% line:79.33% size:50%
I CAN JUST MAKE THIS
AND STUFF.

16:28.133 --> 16:29.166 align:start position:37.5% line:79.33% size:27.5%
IT'S, LIKE,
WAY EASIER.

16:29.166 --> 16:31.166 align:start position:20% line:84.67% size:7.5%
MM.

16:31.166 --> 16:32.966 align:start position:10% line:10% size:57.5%
PATI, VOICE-OVER: TO GO
WITH OUR STEAK AND POTATOES,

16:32.966 --> 16:36.200 align:start position:10% line:10% size:80%
I'M ALSO INCLUDING ONE OF ALAN'S
FAVORITE SIDE DISHES--

16:36.200 --> 16:38.100 align:start position:17.5% line:10% size:65%
QUICK CHARRED GREEN BEANS.

16:38.100 --> 16:40.533 align:start position:30% line:79.33% size:60%
ALL YOU NEED TO KNOW IS,
YOU RINSE THEM,

16:40.533 --> 16:44.000 align:start position:40% line:79.33% size:40%
AND YOU TAKE OFF
THIS TIP,

16:44.000 --> 16:46.866 align:start position:30% line:79.33% size:57.5%
THE ONE THAT WAS HAVING
THE GREEN BEAN

16:46.866 --> 16:49.000 align:start position:40% line:79.33% size:25%
HOLDING ON
TO THE PLANT.

16:49.000 --> 16:50.633 align:start position:10% line:79.33% size:67.5%
PATI, VOICE-OVER: TO START,
LAY THE GREEN BEANS

16:50.633 --> 16:54.333 align:start position:10% line:79.33% size:80%
IN A BAKING PAN AND ADD A COUPLE
TABLESPOON OF OLIVE OIL.

16:54.333 --> 16:59.033 align:start position:40% line:79.33% size:37.5%
OK. WE'RE GONNA
DO SOME SALT,

16:59.033 --> 17:02.733 align:start position:40% line:79.33% size:35%
AND THEN WE'RE
GONNA DO SOME LIME,

17:02.733 --> 17:04.566 align:start position:47.5% line:79.33% size:25%
SO, ALAN--
SOME LEMON?

17:04.566 --> 17:07.100 align:start position:40% line:79.33% size:45%
HA HA! WE'RE GONNA
DO SOME LEMON.

17:07.100 --> 17:09.366 align:start position:40% line:79.33% size:37.5%
WE'RE GONNA USE
HALF OF IT.

17:09.366 --> 17:11.500 align:start position:40% line:79.33% size:40%
I'M GONNA THINLY
SLICE AND MIX

17:11.500 --> 17:13.100 align:start position:40% line:79.33% size:50%
WITH THE GREEN BEANS
SO THEY'LL GET

17:13.100 --> 17:14.633 align:start position:40% line:79.33% size:40%
NICE AND CHARRED
LIKE HOW

17:14.633 --> 17:16.266 align:start position:40% line:79.33% size:35%
I SOMETIMES DO
WITH THE BROCCOLI.

17:16.266 --> 17:17.600 align:start position:10% line:79.33% size:27.5%
YEAH. YEAH.
YEAH.

17:17.600 --> 17:19.733 align:start position:30% line:79.33% size:40%
YOU CUT THEM THE
THINNEST THAT YOU CAN,

17:19.733 --> 17:21.766 align:start position:40% line:79.33% size:25%
AND WE CAN
BECAUSE MY KNIFE

17:21.766 --> 17:23.533 align:start position:40% line:79.33% size:50%
THAT I'M LENDING YOU
IS VERY SHARP.

17:23.533 --> 17:25.366 align:start position:37.5% line:79.33% size:40%
YOU WANT TO TRY?
YEP.

17:25.366 --> 17:29.366 align:start position:35% line:84.67% size:30%
ESO. MM-HMM.

17:29.366 --> 17:31.100 align:start position:67.5% line:79.33% size:7.5%
SÍ.
JUST ON TOP?

17:31.100 --> 17:32.200 align:start position:57.5% line:79.33% size:7.5%
SÍ.
OK.

17:32.200 --> 17:33.500 align:start position:40% line:79.33% size:37.5%
SO WHAT ARE YOU
THINKING YOU'RE

17:33.500 --> 17:34.833 align:start position:40% line:79.33% size:45%
LOOKING FORWARD TO
THE MOST

17:34.833 --> 17:36.466 align:start position:40% line:79.33% size:37.5%
WHEN YOU GO OFF
TO COLLEGE?

17:36.466 --> 17:38.933 align:start position:10% line:79.33% size:32.5%
LEAVING HOME.
I'M KIDDING. NO.

17:38.933 --> 17:40.533 align:start position:10% line:79.33% size:47.5%
I'M LOOKING FORWARD
TO A LOT OF THINGS,

17:40.533 --> 17:42.600 align:start position:10% line:79.33% size:50%
BEING ABLE TO, LIKE,
EXPLORE MY INTERESTS MORE

17:42.600 --> 17:44.533 align:start position:10% line:79.33% size:35%
THAN I CAN NOW
AND LIVING ON MY OWN

17:44.533 --> 17:45.800 align:start position:10% line:79.33% size:47.5%
FOR THE FIRST TIME,
OBVIOUSLY.

17:45.800 --> 17:47.833 align:start position:50% line:84.67% size:27.5%
YEAH. YEAH.

17:47.833 --> 17:49.733 align:start position:37.5% line:79.33% size:37.5%
OK. WE CAN MIX.
OK.

17:49.733 --> 17:51.166 align:start position:50% line:84.67% size:22.5%
IT'S FUN.

17:51.166 --> 17:52.400 align:start position:10% line:79.33% size:50%
IT'S AN AWKWARD MIX.
YEAH.

17:52.400 --> 17:53.800 align:start position:37.5% line:79.33% size:27.5%
WE'RE GONNA
BROIL THEM.

17:53.800 --> 17:56.133 align:start position:40% line:79.33% size:50%
BROIL IS THE HIGHEST
POSSIBLE HEAT

17:56.133 --> 17:57.600 align:start position:40% line:79.33% size:40%
THAT YOU CAN GET
IN THE OVEN,

17:57.600 --> 17:59.566 align:start position:40% line:79.33% size:42.5%
AND SO IT'S GONNA
MAKE THESE CRUNCHY,

17:59.566 --> 18:01.266 align:start position:40% line:79.33% size:35%
AND IT'S GONNA
CHAR THESE

18:01.266 --> 18:02.900 align:start position:40% line:79.33% size:47.5%
SO THEY'RE GONNA BE
SUPER YUMMY.

18:02.900 --> 18:04.433 align:start position:40% line:79.33% size:35%
I'M GONNA TAKE
THE POTATOES OUT.

18:04.433 --> 18:05.900 align:start position:40% line:79.33% size:37.5%
WHEN I TAKE THE
POTATOES OUT,

18:05.900 --> 18:07.233 align:start position:40% line:79.33% size:17.5%
YOU PUT
THE GREEN BEANS IN,

18:07.233 --> 18:09.466 align:start position:10% line:79.33% size:25%
ALL RIGHT.
OK?

18:10.766 --> 18:14.100 align:start position:40% line:84.67% size:50%
OK, SO, OOH. ¿VISTE?

18:14.100 --> 18:15.433 align:start position:10% line:79.33% size:22.5%
OH, YEAH.
THAT LOOKS VERY NICE.

18:22.800 --> 18:27.500 align:start position:30% line:79.33% size:57.5%
THIS IS GONNA BE REALLY
JUST 6 MINUTES, OK,

18:27.500 --> 18:30.200 align:start position:40% line:79.33% size:45%
AND THEN I'M GONNA
MAKE A CUT

18:30.200 --> 18:32.933 align:start position:40% line:84.67% size:50%
RIGHT IN THE MIDDLE.

18:32.933 --> 18:34.600 align:start position:10% line:79.33% size:37.5%
OH, WHOA, IT'S,
LIKE, SUPER JUICY.

18:34.600 --> 18:36.333 align:start position:40% line:79.33% size:15%
VISTE,
AND IT'S CRISPY.

18:36.333 --> 18:37.833 align:start position:20% line:84.67% size:12.5%
YEAH.

18:37.833 --> 18:40.200 align:start position:40% line:79.33% size:32.5%
THEN YOU PUSH
LIKE THAT,

18:40.200 --> 18:41.500 align:start position:47.5% line:79.33% size:25%
LIKE THAT,
MM-HMM.

18:41.500 --> 18:43.666 align:start position:40% line:79.33% size:45%
LIKE, AND YOU PUSH
THE POTATO MEAT

18:43.666 --> 18:45.733 align:start position:40% line:79.33% size:47.5%
A LITTLE, BUT, SEE,
YOU JUST CREATED

18:45.733 --> 18:47.500 align:start position:37.5% line:79.33% size:45%
A GORGEOUS CAVITY.
MM-HMM.

18:47.500 --> 18:50.266 align:start position:30% line:79.33% size:52.5%
WE'RE GONNA TAKE SOME
OF THIS POTATO OUT.

18:50.266 --> 18:53.066 align:start position:40% line:79.33% size:27.5%
WE'RE GONNA
PUT IT IN HERE.

18:53.066 --> 18:54.466 align:start position:37.5% line:84.67% size:27.5%
SO HOT. OK.

18:54.466 --> 18:56.033 align:start position:40% line:79.33% size:37.5%
YOU CAN HELP ME
SHRED THIS CHEESE,

18:56.033 --> 18:57.333 align:start position:40% line:79.33% size:37.5%
SO YOU KNOW THE
OAXACA CHEESE,

18:57.333 --> 18:59.200 align:start position:10% line:79.33% size:12.5%
YEAH.
WHICH IS LIKE A COUSIN

18:59.200 --> 19:00.733 align:start position:40% line:84.67% size:45%
OF THE MOZZARELLA.

19:00.733 --> 19:01.800 align:start position:10% line:79.33% size:40%
IT'S MY FAVORITE
TYPE OF CHEESE,

19:01.800 --> 19:03.266 align:start position:10% line:79.33% size:25%
ESPECIALLY
FOR QUESADILLAS.

19:03.266 --> 19:05.333 align:start position:40% line:79.33% size:27.5%
SÍ, BECAUSE
IT MELTS SO NICE.

19:05.333 --> 19:06.766 align:start position:10% line:79.33% size:17.5%
MM-HMM.
OK. SHRED IT

19:06.766 --> 19:07.866 align:start position:40% line:84.67% size:37.5%
WITH YOUR HAND.

19:07.866 --> 19:08.966 align:start position:10% line:79.33% size:40%
YEAH. JUST DO IT
LIKE THAT?

19:08.966 --> 19:10.100 align:start position:40% line:79.33% size:40%
YEAH, AND THEN--
DO IT IN STRINGS,

19:10.100 --> 19:11.966 align:start position:30% line:79.33% size:45%
AND THEN I'M GONNA
CHECK THE GREEN BEANS.

19:11.966 --> 19:14.333 align:start position:20% line:84.67% size:7.5%
OK.

19:16.033 --> 19:17.966 align:start position:40% line:79.33% size:22.5%
I'M GONNA
GIVE THEM A TOSS,

19:17.966 --> 19:19.766 align:start position:40% line:79.33% size:45%
AND THEN I'M GONNA
PUT THEM BACK IN

19:19.766 --> 19:23.500 align:start position:37.5% line:79.33% size:27.5%
FOR ANOTHER
3 MINUTES.

19:23.500 --> 19:26.066 align:start position:40% line:79.33% size:35%
I'M GONNA TAKE
MORE POTATO OUT,

19:26.066 --> 19:30.700 align:start position:30% line:79.33% size:47.5%
AND THIS IS HOW YOU
OVERLOAD A BAKED POTATO.

19:30.700 --> 19:34.166 align:start position:30% line:79.33% size:42.5%
PATI, VOICE-OVER:
ADD A LITTLE SALT TO THE POTATO

19:34.166 --> 19:38.933 align:start position:12.5% line:79.33% size:77.5%
AND THEN ADD ALTERNATING LAYERS
OF THE CHIPOTLE CREMA,

19:38.933 --> 19:41.466 align:start position:30% line:84.67% size:35%
OAXACA CHEESE,

19:41.466 --> 19:43.866 align:start position:30% line:84.67% size:27.5%
AND POTATO.

19:45.833 --> 19:48.300 align:start position:20% line:79.33% size:62.5%
PLACE THE LOADED POTATOES
UNDER THE BROILER

19:48.300 --> 19:50.866 align:start position:17.5% line:79.33% size:55%
FOR A FEW MORE MINUTES
UNTIL THE CHEESE IS MELTED

19:50.866 --> 19:52.533 align:start position:17.5% line:84.67% size:65%
AND GETS A LITTLE BROWNED.

19:54.266 --> 19:58.233 align:start position:10% line:79.33% size:47.5%
OUR PAN NEEDS TO BE
AT VERY HIGH HEAT.

19:58.233 --> 20:00.966 align:start position:10% line:79.33% size:32.5%
LET'S COOK IT
WITH BUTTER, SO LOOK.

20:00.966 --> 20:03.066 align:start position:10% line:79.33% size:42.5%
A STICK OF BUTTER
IS 8 TABLESPOONS.

20:03.066 --> 20:04.533 align:start position:10% line:84.67% size:52.5%
YOU WANT TO GIVE IT--

20:04.533 --> 20:06.366 align:start position:10% line:79.33% size:52.5%
YOU WANT TO THROW IN,
LIKE, TWO.

20:06.366 --> 20:09.766 align:start position:67.5% line:79.33% size:10%
TWO?
IT'S GONNA MELT FAST.

20:09.766 --> 20:11.566 align:start position:57.5% line:79.33% size:12.5%
WHOA.
YEAH.

20:11.566 --> 20:13.433 align:start position:40% line:79.33% size:30%
YEAH. IT'S--
THAT'S VERY HOT. HA!

20:13.433 --> 20:18.533 align:start position:10% line:79.33% size:45%
I'M GONNA PUT ONE,
AND YOU PUT THE OTHER ONE.

20:18.533 --> 20:20.233 align:start position:40% line:79.33% size:22.5%
YOU THINK
THEY'LL BOTH FIT?

20:20.233 --> 20:21.833 align:start position:10% line:84.67% size:25%
OF COURSE.

20:24.633 --> 20:26.133 align:start position:10% line:79.33% size:30%
OK, SO NOW--
OH, YEAH.

20:26.133 --> 20:27.266 align:start position:40% line:79.33% size:32.5%
I CAN ALREADY
SMELL IT.

20:27.266 --> 20:28.333 align:start position:10% line:79.33% size:32.5%
YOU CAN SMELL
THE SPICES?

20:28.333 --> 20:29.566 align:start position:50% line:84.67% size:17.5%
MM-HMM.

20:29.566 --> 20:31.666 align:start position:10% line:79.33% size:65%
SO NOW WE'RE GONNA GIVE IT
ABOUT 3 TO 4 MINUTES

20:31.666 --> 20:34.400 align:start position:10% line:79.33% size:42.5%
ON EACH SIDE OVER
MEDIUM-HIGH TO HIGH HEAT,

20:34.400 --> 20:36.466 align:start position:10% line:79.33% size:30%
AND, BECAUSE
WE HAVE THAT RUB,

20:36.466 --> 20:38.966 align:start position:10% line:79.33% size:47.5%
IT'S GONNA GIVE IT,
LIKE, A REALLY NICE CRUST.

20:40.100 --> 20:42.100 align:start position:10% line:84.67% size:50%
OH, THESE ARE READY.

20:42.100 --> 20:45.300 align:start position:47.5% line:79.33% size:22.5%
OH, YEAH.
WHOA.

20:45.300 --> 20:47.333 align:start position:40% line:79.33% size:37.5%
ALAN, YOU COULD
REALLY MAKE

20:47.333 --> 20:49.266 align:start position:40% line:79.33% size:30%
A WHOLE MEAL
OUT OF ONE OF THESE.

20:49.266 --> 20:50.500 align:start position:10% line:84.67% size:42.5%
OH, YEAH, EASILY.

20:50.500 --> 20:51.666 align:start position:37.5% line:84.67% size:27.5%
LET ME SEE.

20:51.666 --> 20:53.866 align:start position:40% line:79.33% size:42.5%
YOU HAVE TO CHECK
ON THE SIDES

20:53.866 --> 20:55.966 align:start position:40% line:79.33% size:30%
TO MAKE SURE
THAT THEY'RE--OOH.

20:55.966 --> 20:58.166 align:start position:40% line:84.67% size:42.5%
HOW NICE IS THAT?

20:58.166 --> 20:59.500 align:start position:10% line:79.33% size:25%
THAT LOOKS
REALLY GOOD.

20:59.500 --> 21:01.666 align:start position:40% line:79.33% size:25%
THAT LOOKS
REALLY GOOD. UH-HUH.

21:01.666 --> 21:05.466 align:start position:47.5% line:79.33% size:25%
OOH, ESTE.
MM-HMM.

21:05.466 --> 21:07.733 align:start position:40% line:79.33% size:42.5%
THAT HAS A COUPLE
MORE MINUTES,

21:07.733 --> 21:09.500 align:start position:40% line:79.33% size:50%
AND THEN YOU WANT TO
SQUEEZE IT ON TOP?

21:09.500 --> 21:11.700 align:start position:10% line:79.33% size:30%
YEAH. ¿TODO?
TODO, TODO.

21:11.700 --> 21:14.166 align:start position:40% line:84.67% size:37.5%
OK. PERFECTION.

21:14.166 --> 21:16.700 align:start position:10% line:79.33% size:52.5%
YEAH. THIS LOOKS LIKE
IT'S ALMOST READY.

21:16.700 --> 21:20.533 align:start position:40% line:79.33% size:40%
ALAN, THIS ONE'S
FOR YOU.

21:20.533 --> 21:22.900 align:start position:40% line:79.33% size:20%
IT'S CON
CHICHARRON DE LIMON.

21:22.900 --> 21:24.566 align:start position:10% line:79.33% size:22.5%
SO, LIKE,
TOTALLY BURNT?

21:26.466 --> 21:28.033 align:start position:20% line:79.33% size:7.5%
MM.
MM?

21:28.033 --> 21:29.300 align:start position:10% line:84.67% size:35%
NICE, SO GOOD.

21:29.300 --> 21:31.100 align:start position:10% line:79.33% size:57.5%
IT'S LIKE, UH, SO SOUR,
LIKE, CONCENTRATED

21:31.100 --> 21:33.133 align:start position:10% line:79.33% size:52.5%
LIKE A SOUR PATCH KID
KIND OF, YOU KNOW?

21:33.133 --> 21:35.400 align:start position:40% line:79.33% size:42.5%
I THINK THE STEAK
IS READY.

21:35.400 --> 21:37.533 align:start position:12.5% line:79.33% size:27.5%
YEAH. LET'S
TAKE IT OUT.

21:37.533 --> 21:39.500 align:start position:40% line:79.33% size:35%
MM, LEAVE ROOM
FOR THE POTATO.

21:39.500 --> 21:41.033 align:start position:35% line:79.33% size:22.5%
WHICH ONE
DO YOU WANT?

21:41.033 --> 21:42.966 align:start position:10% line:79.33% size:47.5%
I'LL TAKE THIS ONE.
MM.

21:42.966 --> 21:44.500 align:start position:12.5% line:79.33% size:32.5%
THIS IS HUGE.
THIS IS LIKE--

21:44.500 --> 21:46.466 align:start position:40% line:79.33% size:30%
THIS IS LIKE
FOR A DINOSAUR.

21:46.466 --> 21:48.233 align:start position:10% line:79.33% size:35%
OH, YEAH. HEH.
OH, WHAT ABOUT THE BACON?

21:48.233 --> 21:51.233 align:start position:40% line:84.67% size:47.5%
BRING ON THE BACON.

21:51.233 --> 21:53.466 align:start position:20% line:79.33% size:47.5%
YEAH. THIS IS GONNA
BE A HUGE MEAL.

21:53.466 --> 21:54.666 align:start position:10% line:79.33% size:30%
YOU SAID YOU
WERE HUNGRY.

21:54.666 --> 21:57.066 align:start position:47.5% line:79.33% size:30%
THAT'S TRUE.
MM.

21:57.066 --> 21:59.600 align:start position:40% line:79.33% size:35%
THIS IS A MEAL
FOR A GROWING BOY,

21:59.600 --> 22:01.766 align:start position:40% line:79.33% size:32.5%
FOR A GROWING
YOUNG MAN.

22:01.766 --> 22:04.633 align:start position:10% line:79.33% size:50%
THAT'S MORE LIKE IT.
HA HA!

22:04.633 --> 22:05.733 align:start position:40% line:84.67% size:35%
YOU KNOW WHAT?

22:05.733 --> 22:07.466 align:start position:35% line:79.33% size:30%
IF YOU WANT,
YOU CAN ADD

22:07.466 --> 22:09.166 align:start position:40% line:79.33% size:47.5%
A LITTLE BIT OF THE
GROUND TEA LEAVES

22:09.166 --> 22:10.500 align:start position:40% line:84.67% size:47.5%
ON THE GREEN BEANS.

22:10.500 --> 22:11.600 align:start position:57.5% line:79.33% size:17.5%
GET IT?
HERE.

22:11.600 --> 22:12.766 align:start position:50% line:84.67% size:17.5%
LET ME.

22:12.766 --> 22:14.100 align:start position:10% line:84.67% size:27.5%
OH, PRONTO.

22:14.100 --> 22:15.700 align:start position:57.5% line:79.33% size:12.5%
GOOD?
YES.

22:15.700 --> 22:17.166 align:start position:50% line:84.67% size:17.5%
MM. OK.

22:17.166 --> 22:18.333 align:start position:10% line:79.33% size:25%
WHAT DO WE
START WITH?

22:18.333 --> 22:20.200 align:start position:30% line:79.33% size:55%
I ACTUALLY AM DYING TO
START WITH THE POTATO.

22:20.200 --> 22:22.033 align:start position:10% line:79.33% size:25%
ALL RIGHT.
I'LL DO THAT.

22:23.566 --> 22:26.633 align:start position:37.5% line:84.67% size:27.5%
OH, MY GOD,

22:26.633 --> 22:28.866 align:start position:40% line:79.33% size:15%
I FEEL
LIKE EATING THIS

22:28.866 --> 22:30.533 align:start position:42.5% line:79.33% size:32.5%
AS IF IT WERE
A POTATO SKIN.

22:30.533 --> 22:32.400 align:start position:20% line:79.33% size:15%
JUST--
MIRA.

22:32.400 --> 22:34.300 align:start position:10% line:79.33% size:37.5%
THAT LOOKS SO--
IT'S SO GOOD.

22:34.300 --> 22:37.133 align:start position:47.5% line:79.33% size:25%
IT'S GOOD?
YEAH.

22:37.133 --> 22:39.000 align:start position:10% line:79.33% size:45%
I LOVE HOW YOU PUT
THAT, AND I MUST SAY,

22:39.000 --> 22:40.933 align:start position:10% line:79.33% size:42.5%
IT TASTES SO GOOD
WITH POTATO...

22:40.933 --> 22:42.133 align:start position:50% line:84.67% size:17.5%
MM! MM!

22:42.133 --> 22:43.566 align:start position:10% line:79.33% size:52.5%
IT'S WAY BETTER THAN,
LIKE, SOUR CREAM

22:43.566 --> 22:45.833 align:start position:10% line:79.33% size:60%
AND ALSO WITH THE BACON.
MM!

22:45.833 --> 22:48.533 align:start position:10% line:79.33% size:30%
HA HA! "MM!"
I'M SO HAPPY--

22:48.533 --> 22:50.300 align:start position:50% line:84.67% size:22.5%
HA HA HA!

22:50.300 --> 22:52.466 align:start position:42.5% line:79.33% size:37.5%
HA HA! SO HAPPY
WITH THE POTATO,

22:52.466 --> 22:55.233 align:start position:40% line:79.33% size:45%
AND IT'S SO CRISPY
ON THE OUTSIDE,

22:55.233 --> 22:57.433 align:start position:40% line:79.33% size:20%
AND LOOK
AT THE FILLING.

22:57.433 --> 23:02.300 align:start position:40% line:79.33% size:47.5%
I MEAN, IT'S CHEESY
AND CREAMY

23:02.300 --> 23:06.800 align:start position:42.5% line:79.33% size:42.5%
AND CHIPOTLEY AND
BACONY AND YUMMY--

23:06.800 --> 23:08.766 align:start position:20% line:79.33% size:12.5%
YEAH.
HA HA HA!--

23:08.766 --> 23:10.966 align:start position:40% line:84.67% size:35%
AND ALL THE-Y.

23:10.966 --> 23:12.466 align:start position:45% line:84.67% size:10%
HMM.

23:12.466 --> 23:14.466 align:start position:10% line:79.33% size:45%
THIS STEAK IS ALSO
REALLY, REALLY GOOD.

23:14.466 --> 23:16.133 align:start position:10% line:79.33% size:42.5%
IT'S SUPER SOFT--
YOU JUST CUT--

23:16.133 --> 23:17.700 align:start position:10% line:79.33% size:50%
AND THEN IT'S, LIKE,
CRAZY CRISPY

23:17.700 --> 23:19.366 align:start position:10% line:79.33% size:50%
ON THE OUTSIDE HERE.
MM-HMM.

23:19.366 --> 23:20.866 align:start position:40% line:79.33% size:35%
OH, AND IT WAS
LIKE--

23:20.866 --> 23:23.333 align:start position:40% line:79.33% size:47.5%
I LOVE IT WHEN MEAT
IS LIKE THIS,

23:23.333 --> 23:25.133 align:start position:37.5% line:79.33% size:45%
LIKE, OVER MEDIUM.
YEAH.

23:25.133 --> 23:27.000 align:start position:10% line:79.33% size:42.5%
YEAH. IT'S, LIKE,
PERFECTLY COOKED.

23:27.000 --> 23:30.066 align:start position:40% line:79.33% size:40%
MM-HMM, AND NEXT
TIME WE MAKE

23:30.066 --> 23:32.666 align:start position:40% line:79.33% size:50%
THE BEANS, I'M GONNA
ADD THE WHOLE LEMON

23:32.666 --> 23:35.366 align:start position:40% line:79.33% size:37.5%
IN THIN SLICES,
AND THEN WE CAN

23:35.366 --> 23:36.600 align:start position:35% line:79.33% size:30%
SQUEEZE MORE
IN THE END.

23:36.600 --> 23:39.000 align:start position:20% line:79.33% size:17.5%
MM-HMM.
MM.

23:39.000 --> 23:41.400 align:start position:40% line:79.33% size:35%
THIS WOULD BE,
LIKE, A MEAL

23:41.400 --> 23:43.000 align:start position:37.5% line:79.33% size:47.5%
FOR THE ENTIRE DAY.
OH, YEAH.

23:43.000 --> 23:44.466 align:start position:40% line:79.33% size:35%
THIS IS, LIKE,
GOOD FOR SATURDAY

23:44.466 --> 23:45.700 align:start position:40% line:79.33% size:40%
OR SUNDAY, LIKE,
WHEN YOU HAVE

23:45.700 --> 23:47.266 align:start position:40% line:79.33% size:32.5%
A SUPER LIGHT
BREAKFAST.

23:47.266 --> 23:48.633 align:start position:10% line:79.33% size:25%
BREAKFAST,
LUNCH, DINNER.

23:48.633 --> 23:52.333 align:start position:35% line:84.67% size:30%
HA HA! YEAH.

23:52.333 --> 23:54.600 align:start position:57.5% line:79.33% size:17.5%
ALAN...
WHAT? HA HA!

23:54.600 --> 23:56.500 align:start position:40% line:79.33% size:32.5%
WE STILL HAVE
A CHOCOLATE PIE

23:56.500 --> 23:58.466 align:start position:40% line:79.33% size:35%
I MADE FOR YOU
AS A SURPRISE.

23:58.466 --> 23:59.866 align:start position:20% line:84.67% size:17.5%
NO WAY.

23:59.866 --> 24:01.566 align:start position:40% line:79.33% size:17.5%
SO WORK
THROUGH IT, BABY.

24:01.566 --> 24:03.833 align:start position:10% line:79.33% size:40%
A CHOCOLATE PIE?
HA HA HA!

24:03.833 --> 24:07.100 align:start position:40% line:79.33% size:37.5%
IT IS A NO-BAKE
CHOCOLATE PIE.

24:07.100 --> 24:08.966 align:start position:10% line:84.67% size:20%
NO-BAKE?

24:08.966 --> 24:11.066 align:start position:37.5% line:79.33% size:40%
NO-BAKE. MM-HMM.
NO WAY.

24:11.066 --> 24:12.533 align:start position:10% line:79.33% size:37.5%
HOW--HOW DO YOU
GET A CRUST?

24:12.533 --> 24:16.066 align:start position:40% line:79.33% size:32.5%
OH, SO THAT'S
CHOCOLATE WAFERS.

24:16.066 --> 24:17.866 align:start position:47.5% line:79.33% size:15%
READY?
YEP.

24:20.600 --> 24:23.233 align:start position:20% line:84.67% size:12.5%
WHOA.

24:23.233 --> 24:25.633 align:start position:10% line:84.67% size:47.5%
THAT'S LIKE MOUSSE.

24:25.633 --> 24:27.800 align:start position:50% line:79.33% size:32.5%
WELL, THAT IS
JUST CRUMB.

24:27.800 --> 24:30.500 align:start position:10% line:79.33% size:40%
MM. OH, SO GOOD.
IT IS?

24:30.500 --> 24:32.100 align:start position:10% line:79.33% size:37.5%
YEAH. IT'S LIKE
CHOCOLATE MOUSSE.

24:33.333 --> 24:34.533 align:start position:10% line:79.33% size:37.5%
HOW LONG DID IT
TAKE YOU TO MAKE?

24:34.533 --> 24:37.400 align:start position:52.5% line:79.33% size:27.5%
MM. MM! MM!
HMM HMM HMM.

24:37.400 --> 24:38.900 align:start position:10% line:79.33% size:42.5%
"MM HMM HMM HMM"?
NOTHING.

24:38.900 --> 24:40.833 align:start position:10% line:10% size:27.5%
MM HMM HMM.
HA HA HA!

24:40.833 --> 24:42.966 align:start position:10% line:10% size:57.5%
MAMI, IN GONNA MISS YOU
TALKING TO FOOD LIKE THIS

24:42.966 --> 24:44.566 align:start position:10% line:10% size:37.5%
WHILE I'M AWAY.
MM...

24:44.566 --> 24:46.900 align:start position:12.5% line:10% size:47.5%
YOU'RE THE ONLY ONE
WHO'S AS PASSIONATE.

24:49.433 --> 24:52.466 align:start position:40% line:10% size:40%
I'M VERY EXCITED
FOR YOU

24:52.466 --> 24:55.066 align:start position:40% line:10% size:40%
TO GO TO COLLEGE
AND EVERYTHING.

24:55.066 --> 24:57.800 align:start position:10% line:10% size:55%
REALLY? AWW, I'M GONNA
MISS YOU, MOM.

24:57.800 --> 24:59.433 align:start position:20% line:10% size:7.5%
MM.

24:59.433 --> 25:01.766 align:start position:20% line:10% size:30%
[INDISTINCT]

25:01.766 --> 25:03.400 align:start position:20% line:10% size:15%
[KISS]

25:23.166 --> 25:24.200 align:start position:30% line:10% size:42.5%
PATI: FOR RECIPES

25:24.200 --> 25:25.166 align:start position:32.5% line:10% size:37.5%
AND INFORMATION

25:25.166 --> 25:26.500 align:start position:10% line:10% size:67.5%
FROM THIS EPISODE AND MORE,

25:26.500 --> 25:28.366 align:start position:20% line:10% size:50%
VISIT PATIKINICH.COM

25:28.366 --> 25:30.000 align:start position:30% line:10% size:30%
AND CONNECT.

25:30.000 --> 25:31.733 align:start position:10% line:10% size:72.5%
FIND ME ON FACEBOOK, TWITTER,

25:31.733 --> 25:33.333 align:start position:20% line:10% size:60%
INSTAGRAM, AND PINTEREST

25:33.333 --> 25:35.366 align:start position:30% line:10% size:30%
@PATIJINISH.

25:35.366 --> 25:36.466 align:start position:35% line:10% size:25%
ANNOUNCER:
"PATI'S MEXICAN TABLE"

25:36.466 --> 25:39.566 align:start position:20% line:10% size:55%
IS MADE POSSIBLE BY...

25:39.566 --> 25:41.866 align:start position:20% line:79.33% size:50%
DIFFERENT ANNOUNCER:
YUCATAN--

25:41.866 --> 25:44.466 align:start position:30% line:84.67% size:35%
EXPLORATION...

25:48.433 --> 25:49.800 align:start position:20% line:84.67% size:45%
TASTES TO SAVOR...

25:55.033 --> 25:56.833 align:start position:27.5% line:84.67% size:45%
PLACES TO RELAX...

25:58.466 --> 26:01.800 align:start position:10% line:10% size:72.5%
AND PLACES YOU'VE NEVER BEEN.

26:04.300 --> 26:08.100 align:start position:37.5% line:10% size:22.5%
YUCATAN--
LIVE IT TO BELIEVE IT.

26:08.100 --> 26:10.433 align:start position:10% line:10% size:75%
DIFFERENT ANNOUNCER: LA MORENA
CHILIES AND SAUCES,

26:10.433 --> 26:13.033 align:start position:20% line:10% size:62.5%
AUTHENTIC MEXICAN FLAVOR.

26:13.033 --> 26:15.766 align:start position:10% line:10% size:80%
DIFFERENT ANNOUNCER: INTRODUCING
FUD CAMPIRANO MEXICAN CHEESES

26:15.766 --> 26:18.866 align:start position:10% line:10% size:65%
WITH RESEALABLE PACKAGING.

26:18.866 --> 26:23.166 align:start position:10% line:79.33% size:60%
DIFFERENT ANNOUNCER: THE
NATIONAL AGRICULTURAL COUNCIL,

26:23.166 --> 26:26.533 align:start position:40% line:84.67% size:20%
MEXBEST,

26:26.533 --> 26:30.900 align:start position:10% line:79.33% size:80%
AND THE MINISTRY OF AGRICULTURE,
LIVESTOCK, RURAL DEVELOPMENT,

26:30.900 --> 26:33.033 align:start position:20% line:84.67% size:50%
FISHERIES, AND FOOD,

26:33.033 --> 26:35.133 align:start position:20% line:79.33% size:40%
PROUD TO SUPPORT
"PATI'S MEXICAN TABLE"

26:35.133 --> 26:45.100 align:start position:20% line:84.67% size:52.5%
ON PUBLIC TELEVISION.