1 00:00:02,400 --> 00:00:06,566 PATI: I CAN'T BELIEVE I'M ABOUT TO SAY THIS. 2 00:00:06,566 --> 00:00:09,500 IT JUST DOESN'T SEEM REAL. 3 00:00:09,500 --> 00:00:13,666 MY OLDEST SON ALAN IS GOING AWAY TO COLLEGE NEXT YEAR... 4 00:00:15,566 --> 00:00:20,633 17 YEARS, THE BLINK OF AN EYE. 5 00:00:20,633 --> 00:00:24,866 WE ARE SO PROUD AND SO HAPPY FOR HIS NEXT BIG STEP IN LIFE... 6 00:00:27,500 --> 00:00:29,366 BUT LET'S GET ONE THING STRAIGHT. 7 00:00:29,366 --> 00:00:31,833 NO SON OF MINE IS GONNA GO TO COLLEGE 8 00:00:31,833 --> 00:00:33,566 OR GRADUATE HIGH SCHOOL WITHOUT KNOWING 9 00:00:33,566 --> 00:00:35,166 HOW TO CHOOSE LIMES. 10 00:00:35,166 --> 00:00:36,500 PATI, VOICE-OVER: IT'S TIME TO LEARN 11 00:00:36,500 --> 00:00:38,666 SOME BASIC COOKING KNOWLEDGE. 12 00:00:38,666 --> 00:00:40,500 LIKE, RIGHT NOW, THE, LIKE, MOST COMPLICATED 13 00:00:40,500 --> 00:00:43,366 THING I CAN MAKE IS, LIKE, EGGS. 14 00:00:43,366 --> 00:00:45,566 PATI, VOICE-OVER: TODAY WE ARE SPENDING SOME QUALITY TIME 15 00:00:45,566 --> 00:00:46,800 TOGETHER IN THE KITCHEN. 16 00:00:46,800 --> 00:00:49,233 GRAB A FORK AND JUST TAKE A GO AT IT. 17 00:00:49,233 --> 00:00:50,633 WE'RE STABBING A POTATO? 18 00:00:50,633 --> 00:00:52,233 HA HA HA! YES. 19 00:00:52,233 --> 00:00:54,333 PATI, VOICE-OVER: WE'LL COOK A FEW OF HIS FAVORITE RECIPES... 20 00:00:54,333 --> 00:00:56,033 PATI: OH, THESE ARE READY. 21 00:00:56,033 --> 00:00:58,033 PATI, VOICE-OVER: ALSO A FEW OF MY FAVORITES... 22 00:00:58,033 --> 00:00:59,900 AND BECAUSE WE HAVE THAT RUB, 23 00:00:59,900 --> 00:01:02,300 IT'S GONNA GIVE IT, LIKE, A REALLY NICE CRUST. 24 00:01:02,300 --> 00:01:04,366 PATI, VOICE-OVER: FOR THE BAMBINO. 25 00:01:04,366 --> 00:01:08,466 IT'S JUST AN EXCUSE TO SPEND A FEW HOURS WITH MY BOY. 26 00:01:08,466 --> 00:01:10,633 MM! I'M SO HAPPY. HA HA! 27 00:01:10,633 --> 00:01:12,566 HA HA! HA HA! 28 00:01:12,566 --> 00:01:14,933 ♪ DAME, DAME ♪ 29 00:01:14,933 --> 00:01:17,300 ♪ DAME TU CHOCOLATÉ ♪ 30 00:01:17,300 --> 00:01:19,566 ♪ DAME, DAME ♪ 31 00:01:19,566 --> 00:01:22,033 ♪ DAME TU PILONCILLO ♪ 32 00:01:22,033 --> 00:01:24,200 ♪ DAME, DAME ♪ 33 00:01:24,200 --> 00:01:26,700 ♪ DAME CAFÉ CALIENTÉ ♪ 34 00:01:26,700 --> 00:01:29,033 ♪ DAME, DAME ♪ 35 00:01:29,033 --> 00:01:31,266 ♪ DAME TU CORAZÓN ♪ 36 00:01:42,766 --> 00:01:46,033 ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... 37 00:01:46,033 --> 00:01:48,866 THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, 38 00:01:48,866 --> 00:01:51,133 FISHERIES, AND FOOD; 39 00:01:51,133 --> 00:01:54,133 MEXBEST; 40 00:01:54,133 --> 00:01:59,300 AND THE NATIONAL AGRICULTURAL COUNCIL. 41 00:02:00,933 --> 00:02:02,533 DIFFERENT ANNOUNCER: FUD BRAND MEATS 42 00:02:02,533 --> 00:02:05,800 WITH TRADITIONAL MEXICAN FLAVOR. 43 00:02:05,800 --> 00:02:08,200 DIFFERENT ANNOUNCER: LA MORENA CHILIES AND SAUCES, 44 00:02:08,200 --> 00:02:10,600 AUTHENTIC MEXICAN FLAVOR. 45 00:02:12,833 --> 00:02:17,933 YUCATAN--ALL THE WHIRLING COLORS OF A CULTURE... 46 00:02:21,066 --> 00:02:23,900 THE CRYSTAL BLUE OF AN ISLAND POOL... 47 00:02:28,133 --> 00:02:31,166 AND GETTING CLOSER TO THE HEART OF THINGS. 48 00:02:34,666 --> 00:02:36,900 IT'S A FEELING. 49 00:02:36,900 --> 00:02:40,500 YUCATAN--LIVE IT TO BELIEVE IT. 50 00:02:52,133 --> 00:02:54,933 SO TODAY I'M SPENDING THE DAY WITH ALAN. 51 00:02:54,933 --> 00:02:57,066 IT IS HIS LAST YEAR IN SCHOOL. 52 00:02:57,066 --> 00:02:59,500 HE'S A SENIOR NOW, AND SO I WANT 53 00:02:59,500 --> 00:03:01,700 TO MAKE HIM SOMETHING REALLY, REALLY SPECIAL-- 54 00:03:01,700 --> 00:03:04,566 HE LOVES CHOCOLATE-- AND I ALSO WANT TO SHOW HIM 55 00:03:04,566 --> 00:03:07,266 THAT THERE'S SOMETHING THAT HE LOVES TO EAT 56 00:03:07,266 --> 00:03:10,000 THAT HE CAN ALSO COOK WITHOUT ME 57 00:03:10,000 --> 00:03:12,633 BECAUSE I'M NOT GONNA BE THERE IN COLLEGE. 58 00:03:12,633 --> 00:03:19,233 WE ARE MAKING THE MOST DELICIOUS NO-BAKE CHOCOLATE PIE. 59 00:03:19,233 --> 00:03:22,500 I HAVE 8 OUNCES OF SEMISWEET CHOCOLATE CHIPS 60 00:03:22,500 --> 00:03:25,966 AND A LOW-SIMMERING DOUBLE BOILER, 61 00:03:25,966 --> 00:03:30,400 AND I'M JUST GONNA LET THEM MELT WHILE I CRUMBLE MY CRACKERS. 62 00:03:30,400 --> 00:03:34,033 I HAVE 7 OUNCES OF CHOCOLATE WAFERS. 63 00:03:34,033 --> 00:03:36,033 I'M GONNA CLOSE THE PLASTIC BAG, 64 00:03:36,033 --> 00:03:39,233 AND I'M JUST GONNA TURN IT INTO CRUMBS. 65 00:03:44,400 --> 00:03:50,200 NOW I'M GONNA ADD THE CHOCOLATE CRUMBS IN HERE. 66 00:03:50,200 --> 00:03:53,666 POUR 8 OUNCES OF MELTED BUTTER SO THE CRUMBS CAN BIND TOGETHER 67 00:03:53,666 --> 00:03:57,100 TO FORM A CRUST. 68 00:03:57,100 --> 00:03:59,400 I'M GOING TO MAKE THE CRUST, 69 00:03:59,400 --> 00:04:01,600 SO I'M GONNA USE THIS MEASURING CUP, 70 00:04:01,600 --> 00:04:04,333 BUT YOU CAN ALSO USE YOUR HANDS, AND I'M JUST GONNA START 71 00:04:04,333 --> 00:04:08,366 PRESSING GENTLY USING MY HAND LIKE THAT 72 00:04:08,366 --> 00:04:10,966 SO THE CRUST DOESN'T GO OVER THE RIM. 73 00:04:10,966 --> 00:04:14,333 THIS IS ALAN'S LAST YEAR IN HIGH SCHOOL, 74 00:04:14,333 --> 00:04:18,300 AND I KEEP THINKING I NEED TO DO ALL THESE THINGS WITH HIM 75 00:04:18,300 --> 00:04:20,733 AS IF ONCE HE GOES OFF TO COLLEGE, 76 00:04:20,733 --> 00:04:23,800 I'M NEVER GONNA SEE HIM AGAIN BECAUSE IN MEXICO, 77 00:04:23,800 --> 00:04:26,900 YOU DON'T LEAVE UNTIL YOU CAN MAKE IT ON YOUR OWN, 78 00:04:26,900 --> 00:04:30,766 SO TO THINK THAT ALAN IS JUST GONNA GO TO COLLEGE 79 00:04:30,766 --> 00:04:33,433 AND MAYBE GO TO A DIFFERENT CITY AND JUST COMPLETELY 80 00:04:33,433 --> 00:04:36,366 ENTIRELY LIVE SOMEWHERE ELSE THAT'S NOT HOME 81 00:04:36,366 --> 00:04:39,900 IS JUST VERY, VERY FOREIGN TO ME, 82 00:04:39,900 --> 00:04:43,866 AND, TO BE A LITTLE BIT HONEST, OR COMPLETELY HONEST WITH YOU, 83 00:04:43,866 --> 00:04:47,166 IT MAKES ME A LITTLE BIT ANXIOUS, 84 00:04:47,166 --> 00:04:50,900 BUT FOOD WILL DEFINITELY GET US THROUGH THIS. 85 00:04:50,900 --> 00:04:55,200 THE CRUST IS LOOKING REALLY GOOD. 86 00:04:57,900 --> 00:05:02,766 OH, IT'S MELTED, SO I'M GONNA TURN THIS OFF, 87 00:05:02,766 --> 00:05:05,833 AND NOW I'M GONNA WHIP SOME HEAVY CREAM. 88 00:05:05,833 --> 00:05:08,833 I HAVE A QUARTER-CUP. 89 00:05:08,833 --> 00:05:11,066 I JUST WANT IT TO THICKEN. 90 00:05:13,300 --> 00:05:15,933 OK. YOU WANT TO PUT THESE TWO THINGS IN THE FRIDGE 91 00:05:15,933 --> 00:05:18,266 SO THEY CAN SET. 92 00:05:18,266 --> 00:05:21,066 NOW LET'S MAKE THE FILLING. 93 00:05:21,066 --> 00:05:23,500 I HAVE TWO CUPS OF RICOTTA CHEESE, 94 00:05:23,500 --> 00:05:26,733 AND I'M JUST ADDING THE RICOTTA IN THE PROCESSOR 95 00:05:26,733 --> 00:05:30,233 SO THAT IT WILL BECOME A LITTLE BIT FOAMY 96 00:05:30,233 --> 00:05:32,833 AND MOUSSELIKE. 97 00:05:32,833 --> 00:05:34,600 YOU'RE GONNA SEE. 98 00:05:41,133 --> 00:05:44,933 NOW I'M GONNA ADD THE CHOCOLATE. 99 00:05:44,933 --> 00:05:48,300 IT IS A VERY SIMPLE RECIPE, 100 00:05:48,300 --> 00:05:51,200 AND IT IS DELICIOUS, 101 00:05:51,200 --> 00:05:53,666 SO I DON'T THINK I WOULD BE MAKING THIS 102 00:05:53,666 --> 00:05:56,466 FOR HIS FIRST YEAR OF COLLEGE BECAUSE I DON'T THINK 103 00:05:56,466 --> 00:05:59,900 HE'S GONNA HAVE THE SPACE FOR A FOOD PROCESSOR, 104 00:05:59,900 --> 00:06:02,200 BUT I'M TELLING YOU, I'M GONNA MAKE SURE 105 00:06:02,200 --> 00:06:06,600 HE HAS A SMALL TOASTER OVEN, EVEN IF IT'S UNDER HIS BED. 106 00:06:06,600 --> 00:06:09,433 [WHIRRING] 107 00:06:14,766 --> 00:06:17,300 OH, COME AND SEE THE BEAUTY. 108 00:06:17,300 --> 00:06:20,266 IT IS LIKE A CUSTARD ALMOST. 109 00:06:20,266 --> 00:06:24,900 LAST STEP IS, I'M GONNA FOLD THE RICOTTA AND THE CHOCOLATE 110 00:06:24,900 --> 00:06:27,866 WITH A LITTLE BIT OF HEAVY WHIPPED CREAM. 111 00:06:42,533 --> 00:06:46,033 MM. MM-HMM. 112 00:06:46,033 --> 00:06:49,000 MM, SO NOW I'M GONNA PUT THIS IN THE FRIDGE. 113 00:06:49,000 --> 00:06:51,600 I WANT IT TO FIRM UP AND CHILL AND COOL 114 00:06:51,600 --> 00:06:54,000 SO THAT IT WILL SLICE REALLY NICELY, 115 00:06:54,000 --> 00:06:56,166 SO IF YOU KNOW YOU'RE GONNA EAT IT PRETTY SOON, 116 00:06:56,166 --> 00:06:58,333 YOU CAN EVEN PUT IT IN THE FREEZER. 117 00:07:07,600 --> 00:07:10,133 PATI, VOICE-OVER: WHEN ALAN GOES OFF TO COLLEGE, 118 00:07:10,133 --> 00:07:13,500 HE'S NOT GONNA HAVE ME AROUND TO STOCK HIS FRIDGE AND PANTRY. 119 00:07:13,500 --> 00:07:16,833 HE'LL HAVE TO SHOP FOR HIMSELF, SO HE'S LETTING ME TAKE HIM 120 00:07:16,833 --> 00:07:20,566 FOR A LITTLE GROCERY SHOPPING 101. 121 00:07:22,300 --> 00:07:24,000 ALAN, CAN YOU GET ME A BAG? 122 00:07:24,000 --> 00:07:25,700 YEAH. 123 00:07:25,700 --> 00:07:29,033 ALAN, NO SON OF MINE IS GONNA GO TO COLLEGE 124 00:07:29,033 --> 00:07:31,533 OR GRADUATE HIGH SCHOOL WITHOUT KNOWING 125 00:07:31,533 --> 00:07:33,433 HOW TO CHOOSE LIMES OK. 126 00:07:33,433 --> 00:07:34,833 OR AVOCADOS, TEACH US. 127 00:07:34,833 --> 00:07:36,933 SO TRY TO FIND ONE THAT HAS, LIKE, 128 00:07:36,933 --> 00:07:39,266 THE THINNEST POSSIBLE SKIN 129 00:07:39,266 --> 00:07:41,300 AND THAT SEEMS REALLY JUICY. 130 00:07:41,300 --> 00:07:43,133 THIS ONE. SÍ, 131 00:07:43,133 --> 00:07:45,200 SO, YES, THIN SKIN. 132 00:07:45,200 --> 00:07:47,466 THIS ONE HAS HARDER SKIN. 133 00:07:47,466 --> 00:07:50,233 THAT'S--NO. ACH. 134 00:07:53,300 --> 00:07:55,866 I ALWAYS GET AVOCADOS FOR THE FULL WEEK. 135 00:07:55,866 --> 00:07:59,133 THE ONES FOR THE END OF THE WEEK LOOK LIKE THIS. 136 00:07:59,133 --> 00:08:00,900 THEY'RE HARD LIKE A BASEBALL-- 137 00:08:00,900 --> 00:08:02,866 MIRA, ALAN--AND THIS IS A TREASURE. 138 00:08:02,866 --> 00:08:05,133 YOU FIND A GREEN ONE BECAUSE YOU JUST PUT IT 139 00:08:05,133 --> 00:08:07,200 ON YOUR COUNTER, AND YOU EAT IT, 140 00:08:07,200 --> 00:08:08,366 LIKE, IN 4 OR 5 DAYS. 141 00:08:08,366 --> 00:08:11,200 OK. 142 00:08:11,200 --> 00:08:14,133 PATI: CHOOSE A SERRANO. MIRA A ESE SERRANO. 143 00:08:14,133 --> 00:08:16,633 GRAB A BIG JALAPEÑO. 144 00:08:16,633 --> 00:08:19,566 I THINK YOU MAY BE USING EITHER OF THESE TWO. 145 00:08:19,566 --> 00:08:21,800 THE DIFFERENCE IS, THIS IS MUCH SPICIER, 146 00:08:21,800 --> 00:08:24,033 AND THIS IS CHUBBIER BUT MILDER... 147 00:08:24,033 --> 00:08:25,266 OK. 148 00:08:25,266 --> 00:08:26,966 SO DO YOU WANT A-- WOULD YOU WANT SPICY 149 00:08:26,966 --> 00:08:28,166 OR LITTLE SPICE? 150 00:08:28,166 --> 00:08:30,466 SPICY. YEAH. 151 00:08:31,900 --> 00:08:34,333 UH, I'VE ALWAYS BEEN PRETTY INTIMIDATED 152 00:08:34,333 --> 00:08:36,500 BY ALL THESE SPICES BECAUSE I-- 153 00:08:36,500 --> 00:08:38,700 I'VE NO IDEA WHAT THEY TASTE LIKE INDIVIDUALLY... 154 00:08:38,700 --> 00:08:39,866 I KNOW. 155 00:08:39,866 --> 00:08:40,900 OR WHAT THEY TASTE LIKE TOGETHER. 156 00:08:40,900 --> 00:08:42,266 OK, SO TO ME, 157 00:08:42,266 --> 00:08:44,666 LIKE, ALL THESE SPICES, YOU'RE LIKE AN ALCHEMIST 158 00:08:44,666 --> 00:08:46,966 AND YOU'RE MIXING THINGS. 159 00:08:48,566 --> 00:08:50,666 OH, YEAH. YOU KNOW WHAT THIS SMELLS LIKE? 160 00:08:50,666 --> 00:08:52,300 IT SMELLS MEXICAN DORITOS. 161 00:08:52,300 --> 00:08:53,433 OH, YEAH. EXACT-- 162 00:08:53,433 --> 00:08:54,466 LIKE--LIKE, I FEEL LIKE THAT'S PROBABLY 163 00:08:54,466 --> 00:08:56,033 JUST THE POWDER THAT THEY PUT ON THEM. 164 00:08:56,033 --> 00:08:57,233 NOW THE OREGANO. 165 00:08:57,233 --> 00:08:58,500 I CAN SMELL IT FROM ALL THE WAY UP HERE, 166 00:08:58,500 --> 00:09:01,566 LIKE, JUST VERY, LIKE, LEAFY, SORT OF MINTY. 167 00:09:01,566 --> 00:09:03,266 I DON'T KNOW. YES. 168 00:09:03,266 --> 00:09:04,566 IT'S--IT'S REALLY STRONG, THOUGH. 169 00:09:04,566 --> 00:09:07,333 THE ONE BIG TIP I CAN GIVE YOU ABOUT SPICES IS, 170 00:09:07,333 --> 00:09:09,766 ONCE YOU BUY THE SPICES OR YOU OPEN A JAR, 171 00:09:09,766 --> 00:09:12,500 THE SPICES START LOSING THEIR POWER. 172 00:09:12,500 --> 00:09:13,966 OH, DO YOU KNOW WHAT THEY DO TO SUPERMAN? 173 00:09:13,966 --> 00:09:15,866 OH, THE KRYPTONITE? YEAH. 174 00:09:15,866 --> 00:09:17,266 YEAH, WHEN HE GETS ALL WEAK? 175 00:09:17,266 --> 00:09:18,533 YEAH. 176 00:09:18,533 --> 00:09:20,133 SO IT'S LIKE YOU'RE DOING THAT TO THE SPICES 177 00:09:20,133 --> 00:09:21,533 ONCE YOU OPEN THEM. OK. 178 00:09:21,533 --> 00:09:23,233 THAT'S WHY THIS IS GREAT, BECAUSE WE BOUGHT 179 00:09:23,233 --> 00:09:24,533 VERY LITTLE, OK. 180 00:09:24,533 --> 00:09:26,233 SO WE'RE GONNA GO THROUGH THESE, LIKE, IN A WEEK. 181 00:09:26,233 --> 00:09:28,366 OK. 182 00:09:28,366 --> 00:09:31,466 YOU LOOK REALLY CUTE WITH THAT CART, BABE. 183 00:09:31,466 --> 00:09:33,633 PATI, VOICE-OVER: TURNS OUT, I'M NOT THE ONLY EXPERT 184 00:09:33,633 --> 00:09:35,733 IN THE GROCERY STORE. 185 00:09:35,733 --> 00:09:39,133 APPARENTLY, ALAN HAS A FEW TIPS HE WANTS TO SHARE WITH ME. 186 00:09:39,133 --> 00:09:40,300 OK, SO THIS IS-- THIS IS, LIKE, 187 00:09:40,300 --> 00:09:41,400 MY FAVORITE SECTION RIGHT HERE. 188 00:09:41,400 --> 00:09:42,566 THIS IS YOUR FAVORITE SECTION. 189 00:09:42,566 --> 00:09:43,633 YEAH. OK, 190 00:09:43,633 --> 00:09:44,733 SO NOW YOU HELP ME. OK. 191 00:09:44,733 --> 00:09:47,200 I NEED SPICY. I NEED VINEGARY. 192 00:09:47,200 --> 00:09:51,133 I WANT SUPER CRUNCHY, AND I WANT SALTY. 193 00:09:51,133 --> 00:09:52,866 YOU WANT SOMETHING WITH, LIKE, ALL THE DIFFERENT 194 00:09:52,866 --> 00:09:54,166 TYPES OF FLAVORS, YEAH. 195 00:09:54,166 --> 00:09:55,600 YOU JUST GO WITH BARBECUE 196 00:09:55,600 --> 00:09:56,800 OH. BECAUSE BAR-- 197 00:09:56,800 --> 00:09:58,100 BARBECUE'S JUST-- IT'S CLASSIC. 198 00:09:58,100 --> 00:09:59,500 IT'S REALLY GOOD, SO I'M GONNA GO 199 00:09:59,500 --> 00:10:00,500 WITH THIS ONE HERE... 200 00:10:00,500 --> 00:10:01,600 BARBECUE IS CLASSIC. AND THEN 201 00:10:01,600 --> 00:10:02,900 IF YOU EVER--IF YOU EVER WONDERING 202 00:10:02,900 --> 00:10:04,100 FOR THE QUALITY OF THE CHIPS, 203 00:10:04,100 --> 00:10:05,333 YES. YOU JUST FEEL THE BAG. 204 00:10:05,333 --> 00:10:06,600 IF THEY'RE-- HA HA HA! 205 00:10:06,600 --> 00:10:07,566 NO. I'M SERIOUS, THOUGH. 206 00:10:07,566 --> 00:10:08,600 THIS--THIS IS LEGIT. 207 00:10:08,600 --> 00:10:10,133 IF YOU FEEL THE BAG AND THE CHIPS 208 00:10:10,133 --> 00:10:11,600 ARE, LIKE, HARD, YEAH? 209 00:10:11,600 --> 00:10:12,733 THAT'S HOW YOU KNOW THEY'VE GONNA BE, 210 00:10:12,733 --> 00:10:13,866 LIKE, REALLY CRUNCHY AND GOOD FOR, LIKE, 211 00:10:13,866 --> 00:10:15,666 SANDWICHES AND BURGERS, ALSO, 212 00:10:15,666 --> 00:10:16,966 REALLY? TO PUT ON. YEAH, 213 00:10:16,966 --> 00:10:21,166 YEAH. I THINK WE BOTH LEARNED SOMETHING TODAY. 214 00:10:21,166 --> 00:10:22,400 YEAH. SURE. 215 00:10:22,400 --> 00:10:24,400 THAT WAS SO FUNNY. 216 00:10:26,933 --> 00:10:29,233 PATI: ALAN, SO I KNOW YOU LOVE STEAK. 217 00:10:29,233 --> 00:10:30,866 I DO. YOU LOVE POTATOES. 218 00:10:30,866 --> 00:10:32,433 RIGHT. 219 00:10:32,433 --> 00:10:33,900 YOU LOVE GREEN BEANS. YEAH. 220 00:10:33,900 --> 00:10:35,366 I'M GONNA MAKE ALL OF THAT WITH YOU 221 00:10:35,366 --> 00:10:39,600 SO THAT YOU LEARN HOW TO MAKE IT, TOO, OK, 222 00:10:39,600 --> 00:10:42,033 SO YOU KNOW WHAT THIS IS. 223 00:10:42,033 --> 00:10:45,200 THIS IS SKIRT STEAK. 224 00:10:47,900 --> 00:10:50,400 SO I'M GONNA SHOW YOU HOW TO MAKE A DRY RUB 225 00:10:50,400 --> 00:10:53,300 BECAUSE WE LIKE THINGS PACKED WITH FLAVOR. 226 00:10:53,300 --> 00:10:54,900 WHEREVER YOU ARE, YOU'RE GONNA BE ABLE 227 00:10:54,900 --> 00:10:58,366 TO FIND UNA CHUCHARA DE PLÁSTICO, 228 00:10:58,366 --> 00:11:00,133 FOR SURE. PLASTIC SPOON, 229 00:11:00,133 --> 00:11:02,900 SO ALL YOU NEED IS TO LEVEL 230 00:11:02,900 --> 00:11:06,933 ONE OF THESE TEASPOONS OF OREGANO, PAPRIKA, 231 00:11:06,933 --> 00:11:08,533 CUMIN, SALT, AND PEPPER. 232 00:11:08,533 --> 00:11:10,433 OK. 233 00:11:10,433 --> 00:11:12,466 I KNOW YOU LOVE THESE THINGS, 234 00:11:12,466 --> 00:11:14,833 AND I JUST WANT TO SHOW YOU HOW EASY IT IS. 235 00:11:14,833 --> 00:11:16,533 YEAH, BECAUSE, LIKE, RIGHT NOW, 236 00:11:16,533 --> 00:11:18,600 THE, LIKE, MOST COMPLICATED THING I CAN MAKE 237 00:11:18,600 --> 00:11:22,800 IS, LIKE, EGGS AND, LIKE, CEREAL WITH MILK, SO-- 238 00:11:22,800 --> 00:11:25,166 NOW YOU'RE GOING TO BE ABLE TO MAKE 239 00:11:25,166 --> 00:11:27,666 AN AMAZING SKIRT STEAK. 240 00:11:27,666 --> 00:11:29,400 SMELL. 241 00:11:29,400 --> 00:11:30,900 ES UN COLOR INTERESANTE, ¿NO? 242 00:11:30,900 --> 00:11:32,266 MM-HMM. INTERESTING, 243 00:11:32,266 --> 00:11:34,566 AND THEN JUST GRIND SOME BLACK PEPPER. 244 00:11:34,566 --> 00:11:37,666 LIKE, THAT'S GOOD, AND THEN WE'RE GONNA 245 00:11:37,666 --> 00:11:40,200 GRAB THAT THING, SPOON, AND MIX IT, 246 00:11:40,200 --> 00:11:42,000 AND WHEN I STARTED COOKING, 247 00:11:42,000 --> 00:11:43,200 I STARTED BUYING A LOT 248 00:11:43,200 --> 00:11:44,633 OF COOKBOOKS, RIGHT. 249 00:11:44,633 --> 00:11:46,500 AND SO MANY OF THE COOKBOOKS 250 00:11:46,500 --> 00:11:49,333 HAD, "SALT AND PEPPER TO TASTE," 251 00:11:49,333 --> 00:11:51,000 AND I WAS SO FOOLISH WHEN I BEGAN... 252 00:11:51,000 --> 00:11:52,266 RIGHT. YOU DON'T KNOW WHAT THAT IS, LIKE, HOW MUCH. 253 00:11:52,266 --> 00:11:54,000 SO NO, SO NOW YOU KNOW. 254 00:11:54,000 --> 00:11:55,433 YOU GO TO THE CAFETERIA 255 00:11:55,433 --> 00:11:57,166 IN WHICH EVER COLLEGE YOU GO TO. 256 00:11:57,166 --> 00:11:59,400 YOU STEAL A PLASTIC SPOON, AND THEN 257 00:11:59,400 --> 00:12:01,400 YOU LEVEL ALL THE SAME AMOUNT OF SPICES, 258 00:12:01,400 --> 00:12:03,366 AND YOU'RE GONNA HAVE A BALANCED THING, 259 00:12:03,366 --> 00:12:05,866 AND JUST ADD HOW EVER MUCH YOU WANT, 260 00:12:05,866 --> 00:12:07,333 BLACK PEPPER, AND THE MORE YOU ADD, 261 00:12:07,333 --> 00:12:08,900 THE SPICIER YOU-- IT'LL BE, 262 00:12:08,900 --> 00:12:10,000 OK. 263 00:12:10,000 --> 00:12:11,166 AND NOW WHAT WE'RE GONNA DO, 264 00:12:11,166 --> 00:12:12,766 WE'RE GONNA ADD IT THERE. 265 00:12:12,766 --> 00:12:14,700 PATI, VOICE-OVER: SPRINKLE HALF ON ONE SIDE 266 00:12:14,700 --> 00:12:17,366 AND RUB THE SEASONING INTO THE MEAT. 267 00:12:17,366 --> 00:12:19,900 FLIP THE MEAT OVER AND REPEAT WITH THE REST OF THE RUB 268 00:12:19,900 --> 00:12:22,133 ON THE OTHER SIDE. 269 00:12:22,133 --> 00:12:23,500 YOU KNOW THAT I LIVED AT HOME 270 00:12:23,500 --> 00:12:24,566 UNTIL I GOT MARRIED, RIGHT? 271 00:12:24,566 --> 00:12:25,633 YEAH, YEAH. YOU'VE TOLD ME. 272 00:12:25,633 --> 00:12:26,900 YOU TOLD ME I TOLD YOU. 273 00:12:26,900 --> 00:12:27,966 AND THAT, YEAH, YOU LIVED THERE, 274 00:12:27,966 --> 00:12:30,000 LIKE, DURING COLLEGE, SO YOU'D BE ABLE 275 00:12:30,000 --> 00:12:31,333 TO COOK AT HOME, RIGHT? 276 00:12:31,333 --> 00:12:34,700 I DIDN'T COOK MUCH WHEN I WAS IN COLLEGE. 277 00:12:34,700 --> 00:12:36,033 YEAH. WELL, PEOPLE HERE DON'T COOK THAT MUCH 278 00:12:36,033 --> 00:12:37,233 IN COLLEGE, EITHER. 279 00:12:37,233 --> 00:12:38,400 THAT'S RIGHT, 280 00:12:38,400 --> 00:12:41,066 BUT IF YOU FEEL LIKE EATING STEAK 281 00:12:41,066 --> 00:12:42,666 AND POTATOES, YOU KNOW THAT NOW... 282 00:12:42,666 --> 00:12:44,200 I'M SURE I WILL, LIKE, EVERY DAY. 283 00:12:44,200 --> 00:12:45,533 YOU HAVE THE POWER TO DO IT. 284 00:12:45,533 --> 00:12:47,133 PATI, VOICE-OVER: LET THE STEAK REST WITH THE RUB 285 00:12:47,133 --> 00:12:49,200 FOR HALF AN HOUR. 286 00:12:49,200 --> 00:12:52,666 STEAK LOVES A BAKED POTATO, AND ALAN LOVES 287 00:12:52,666 --> 00:12:56,533 THIS OVERLOADED MEXICAN DOUBLE-BAKED POTATO. 288 00:12:56,533 --> 00:12:57,833 I KNOW YOU'VE CHOPPED BACON. 289 00:12:57,833 --> 00:12:58,866 I HAVE. 290 00:12:58,866 --> 00:13:00,433 I'VE TAUGHT YOU SOME KNIFE SKILLS. 291 00:13:00,433 --> 00:13:03,633 LET'S SHARPEN THOSE SKILLS. 292 00:13:03,633 --> 00:13:06,533 YOU HAVE TO THINK THAT YOU WANT TO CUT IT 293 00:13:06,533 --> 00:13:08,900 THE SIZE THAT YOU WANT YOUR BITE TO BE. 294 00:13:08,900 --> 00:13:10,433 IF YOU WANT IT TO BE SUPER CRISPY, 295 00:13:10,433 --> 00:13:11,633 YOU CUT IT SMALL. 296 00:13:11,633 --> 00:13:13,100 IF YOU WANT TO GET A NICE BITE OF IT, 297 00:13:13,100 --> 00:13:15,200 MM-HMM. YOU GO LIKE THIS SIZE 298 00:13:15,200 --> 00:13:17,666 AND GO DEEP, AND, YOU KNOW, HERE, 299 00:13:17,666 --> 00:13:20,766 SO WITH YOUR THUMB AND YOUR POINTER 300 00:13:20,766 --> 00:13:22,733 SORT OF HUGGING THE HANDLE-- 301 00:13:22,733 --> 00:13:24,233 YEAH. THAT'S KIND OF HOW--HOW YOU HOLD 302 00:13:24,233 --> 00:13:26,466 A PING PONG PADDLE, ACTUALLY. 303 00:13:26,466 --> 00:13:28,900 AH, EXACTLY. OK. 304 00:13:28,900 --> 00:13:30,366 LIKE, CAN WE DO THEM SMALLER? 305 00:13:30,366 --> 00:13:31,866 OF COURSE. 306 00:13:31,866 --> 00:13:33,800 I'LL TRY NOT TO CUT MYSELF. 307 00:13:33,800 --> 00:13:36,533 NO. DURO. OK. IT'S ACTUALLY-- 308 00:13:36,533 --> 00:13:37,666 IT'S HARDER THAN I THOUGHT. 309 00:13:37,666 --> 00:13:38,966 YOU KNOW WHAT'S EASIER? 310 00:13:38,966 --> 00:13:40,466 WHAT? IF YOU HOLD IT HERE 311 00:13:40,466 --> 00:13:42,166 AND THEN YOU CUT THAT WAY. 312 00:13:42,166 --> 00:13:44,266 LIKE THIS? SÍ. 313 00:13:44,266 --> 00:13:47,066 DURO. ESO. 314 00:13:47,066 --> 00:13:49,666 SO WE'RE CUTTING BACON BECAUSE WE'RE GOING TO MAKE 315 00:13:49,666 --> 00:13:53,166 SOME MEXICAN OVERLOADED BAKED POTATOES, 316 00:13:53,166 --> 00:13:54,966 AND THIS IS GONNA BE THE TOPPING. 317 00:13:54,966 --> 00:13:57,866 I'VE BEEN HEATING THE NONSTICK SKILLET, 318 00:13:57,866 --> 00:13:59,700 AND THEN JUST THROW THE BACON IN THERE. 319 00:13:59,700 --> 00:14:01,900 NO, LIKE, OIL OR ANYTHING FOR THE-- 320 00:14:01,900 --> 00:14:03,233 NO. YOU KNOW WHY? 321 00:14:03,233 --> 00:14:06,733 THE BACON WILL RENDER ITS OWN FAT TO COOK IN... 322 00:14:08,000 --> 00:14:09,966 BUT WHILE THESE FRY, 323 00:14:09,966 --> 00:14:11,666 LET'S GET THOSE POTATOES IN THE OVEN, 324 00:14:11,666 --> 00:14:14,466 SO THEY START COOKING, SO ONE FOR YOU, ONE FOR ME. 325 00:14:14,466 --> 00:14:16,733 WE'RE GONNA PRICK IT ALL OVER, 326 00:14:16,733 --> 00:14:19,433 SO GRAB A FORK AND JUST TAKE A GO AT IT. 327 00:14:19,433 --> 00:14:21,633 ACTUALLY, WE'RE STABBING A POTATO? 328 00:14:21,633 --> 00:14:23,266 YEAH. OK. 329 00:14:23,266 --> 00:14:25,333 WHAT WILL HAPPEN IS THAT THE MOISTURE 330 00:14:25,333 --> 00:14:27,966 AND THE LIQUID IS GOING TO EVAPORATE, 331 00:14:27,966 --> 00:14:31,666 AND IT'S GONNA MAKE FOR A MUCH CRISPIER POTATO, OK, 332 00:14:31,666 --> 00:14:34,466 SO THEN WE PUT THE POTATOES HERE. 333 00:14:34,466 --> 00:14:36,533 ALAN, I'M GOING TO MAKE SURE 334 00:14:36,533 --> 00:14:37,933 THAT YOU HAVE A TOASTER OVEN 335 00:14:37,933 --> 00:14:40,233 BECAUSE, EVEN IF YOU DON'T HAVE A BURNER OR ANYTHING, 336 00:14:40,233 --> 00:14:41,866 IN THE TOASTER OVEN, YOU CAN DO YOUR TOAST. 337 00:14:41,866 --> 00:14:43,500 YOU CAN DO YOUR PANCAKES, AND YOU'RE GONNA 338 00:14:43,500 --> 00:14:44,733 BE ABLE TO DO YOUR POTATOES. 339 00:14:44,733 --> 00:14:46,233 RIGHT, AND I KNOW YOU LIKE TOASTER OVENS, 340 00:14:46,233 --> 00:14:47,933 LIKE, WAY MORE THAN MICROWAVES, 341 00:14:47,933 --> 00:14:49,600 BUT IT SEEMS LIKE MICROWAVE'S GONNA BE 342 00:14:49,600 --> 00:14:51,066 MORE PRACTICAL IN COLLEGE. 343 00:14:51,066 --> 00:14:52,266 NO MICROWAVE. NO MICROWAVE. 344 00:14:52,266 --> 00:14:54,066 YOU SURE? NO MICROWAVE. 345 00:14:54,066 --> 00:14:55,633 BECAUSE, LIKE, FOR-- LIKE, BECAUSE 346 00:14:55,633 --> 00:14:56,866 THE TOASTER OVEN'S, LIKE, GREAT, 347 00:14:56,866 --> 00:14:59,066 BUT IT TAKES WAY LONGER THAN MICROWAVES, SO-- 348 00:14:59,066 --> 00:15:00,800 [SIGHS] 349 00:15:00,800 --> 00:15:03,333 AH, THERE'S SOME BATTLES THAT I MAY NEED 350 00:15:03,333 --> 00:15:05,766 TO LOSE, ¿VERDAD? 351 00:15:05,766 --> 00:15:08,200 PATI, VOICE-OVER: RUB EACH POTATO WITH A TABLESPOON 352 00:15:08,200 --> 00:15:10,866 OF OLIVE OIL, 353 00:15:10,866 --> 00:15:14,100 THEN GENEROUSLY COVER THEM WITH SALT. 354 00:15:14,100 --> 00:15:16,766 MM. JUST, LIKE-- 355 00:15:16,766 --> 00:15:19,100 UH, SÍ. THAT'S PERFECTO. 356 00:15:19,100 --> 00:15:22,766 PATI, VOICE-OVER: PLACE THEM IN A PREHEATED 450-DEGREE OVEN 357 00:15:22,766 --> 00:15:24,466 FOR AN HOUR. 358 00:15:24,466 --> 00:15:26,133 ANOTHER THING WITH THE BACON, 359 00:15:26,133 --> 00:15:29,833 TAKE IT OUT WHEN YOU CAN STILL SEE SOME FATTY WHITE 360 00:15:29,833 --> 00:15:32,700 BUT IT LOOKS COOKED MM-HMM. 361 00:15:32,700 --> 00:15:34,933 AND YOU SEE A BROWN. 362 00:15:34,933 --> 00:15:36,300 WE CAN TAKE IT OUT. 363 00:15:36,300 --> 00:15:37,733 WE LOVE IT, THOUGH, NO... 364 00:15:37,733 --> 00:15:39,000 YEAH. 365 00:15:39,000 --> 00:15:41,833 AND NOW WE CAN MAKE THE--THE CHIPOTLE CREMA. 366 00:15:41,833 --> 00:15:44,933 WE HAVE 3/4 CUPS OF MEXICAN CREMA, 367 00:15:44,933 --> 00:15:47,900 AND TO THAT ADD TWO TO 3 TABLESPOONS 368 00:15:47,900 --> 00:15:50,733 OF CHIPOTLE CHILI ADOBO SAUCE. 369 00:15:50,733 --> 00:15:53,266 IF YOU LIKE A LITTLE MORE HEAT, 370 00:15:53,266 --> 00:15:55,800 YOU CAN CHOP SOME OF THE WHOLE CHIPOTLES 371 00:15:55,800 --> 00:15:58,700 IN ADOBO AND ADD THEM TO THE CREMA, 372 00:15:58,700 --> 00:16:01,500 AND NOW YOU HAVE A FULL-FLAVORED 373 00:16:01,500 --> 00:16:03,100 CHIPOTLE CREMA. 374 00:16:03,100 --> 00:16:04,300 MM-HMM. YOU KNOW, 375 00:16:04,300 --> 00:16:06,133 YOU CAN USE THAT TO STUFF THE POTATO, 376 00:16:06,133 --> 00:16:08,433 BUT YOU CAL ALSO DIP YOUR CHIPS IN THERE. 377 00:16:08,433 --> 00:16:09,966 CAN I TRY THAT? 378 00:16:09,966 --> 00:16:11,100 I MEAN, WE JUST BOUGHT, LIKE, 379 00:16:11,100 --> 00:16:12,133 10 BAGS OF POTATO CHIPS, SO-- 380 00:16:12,133 --> 00:16:14,433 I KNOW. I KNOW. 381 00:16:19,133 --> 00:16:20,600 YEAH. MM. 382 00:16:20,600 --> 00:16:22,633 IT'S PERFECT. MM! 383 00:16:22,633 --> 00:16:23,966 THIS IS AWESOME, SO, LIKE, IF I DON'T HAVE 384 00:16:23,966 --> 00:16:26,433 TIME TO MAKE, LIKE GUAC OR WHATEVER, 385 00:16:26,433 --> 00:16:28,133 I CAN JUST MAKE THIS AND STUFF. 386 00:16:28,133 --> 00:16:29,166 IT'S, LIKE, WAY EASIER. 387 00:16:29,166 --> 00:16:31,166 MM. 388 00:16:31,166 --> 00:16:32,966 PATI, VOICE-OVER: TO GO WITH OUR STEAK AND POTATOES, 389 00:16:32,966 --> 00:16:36,200 I'M ALSO INCLUDING ONE OF ALAN'S FAVORITE SIDE DISHES-- 390 00:16:36,200 --> 00:16:38,100 QUICK CHARRED GREEN BEANS. 391 00:16:38,100 --> 00:16:40,533 ALL YOU NEED TO KNOW IS, YOU RINSE THEM, 392 00:16:40,533 --> 00:16:44,000 AND YOU TAKE OFF THIS TIP, 393 00:16:44,000 --> 00:16:46,866 THE ONE THAT WAS HAVING THE GREEN BEAN 394 00:16:46,866 --> 00:16:49,000 HOLDING ON TO THE PLANT. 395 00:16:49,000 --> 00:16:50,633 PATI, VOICE-OVER: TO START, LAY THE GREEN BEANS 396 00:16:50,633 --> 00:16:54,333 IN A BAKING PAN AND ADD A COUPLE TABLESPOON OF OLIVE OIL. 397 00:16:54,333 --> 00:16:59,033 OK. WE'RE GONNA DO SOME SALT, 398 00:16:59,033 --> 00:17:02,733 AND THEN WE'RE GONNA DO SOME LIME, 399 00:17:02,733 --> 00:17:04,566 SO, ALAN-- SOME LEMON? 400 00:17:04,566 --> 00:17:07,100 HA HA! WE'RE GONNA DO SOME LEMON. 401 00:17:07,100 --> 00:17:09,366 WE'RE GONNA USE HALF OF IT. 402 00:17:09,366 --> 00:17:11,500 I'M GONNA THINLY SLICE AND MIX 403 00:17:11,500 --> 00:17:13,100 WITH THE GREEN BEANS SO THEY'LL GET 404 00:17:13,100 --> 00:17:14,633 NICE AND CHARRED LIKE HOW 405 00:17:14,633 --> 00:17:16,266 I SOMETIMES DO WITH THE BROCCOLI. 406 00:17:16,266 --> 00:17:17,600 YEAH. YEAH. YEAH. 407 00:17:17,600 --> 00:17:19,733 YOU CUT THEM THE THINNEST THAT YOU CAN, 408 00:17:19,733 --> 00:17:21,766 AND WE CAN BECAUSE MY KNIFE 409 00:17:21,766 --> 00:17:23,533 THAT I'M LENDING YOU IS VERY SHARP. 410 00:17:23,533 --> 00:17:25,366 YOU WANT TO TRY? YEP. 411 00:17:25,366 --> 00:17:29,366 ESO. MM-HMM. 412 00:17:29,366 --> 00:17:31,100 SÍ. JUST ON TOP? 413 00:17:31,100 --> 00:17:32,200 SÍ. OK. 414 00:17:32,200 --> 00:17:33,500 SO WHAT ARE YOU THINKING YOU'RE 415 00:17:33,500 --> 00:17:34,833 LOOKING FORWARD TO THE MOST 416 00:17:34,833 --> 00:17:36,466 WHEN YOU GO OFF TO COLLEGE? 417 00:17:36,466 --> 00:17:38,933 LEAVING HOME. I'M KIDDING. NO. 418 00:17:38,933 --> 00:17:40,533 I'M LOOKING FORWARD TO A LOT OF THINGS, 419 00:17:40,533 --> 00:17:42,600 BEING ABLE TO, LIKE, EXPLORE MY INTERESTS MORE 420 00:17:42,600 --> 00:17:44,533 THAN I CAN NOW AND LIVING ON MY OWN 421 00:17:44,533 --> 00:17:45,800 FOR THE FIRST TIME, OBVIOUSLY. 422 00:17:45,800 --> 00:17:47,833 YEAH. YEAH. 423 00:17:47,833 --> 00:17:49,733 OK. WE CAN MIX. OK. 424 00:17:49,733 --> 00:17:51,166 IT'S FUN. 425 00:17:51,166 --> 00:17:52,400 IT'S AN AWKWARD MIX. YEAH. 426 00:17:52,400 --> 00:17:53,800 WE'RE GONNA BROIL THEM. 427 00:17:53,800 --> 00:17:56,133 BROIL IS THE HIGHEST POSSIBLE HEAT 428 00:17:56,133 --> 00:17:57,600 THAT YOU CAN GET IN THE OVEN, 429 00:17:57,600 --> 00:17:59,566 AND SO IT'S GONNA MAKE THESE CRUNCHY, 430 00:17:59,566 --> 00:18:01,266 AND IT'S GONNA CHAR THESE 431 00:18:01,266 --> 00:18:02,900 SO THEY'RE GONNA BE SUPER YUMMY. 432 00:18:02,900 --> 00:18:04,433 I'M GONNA TAKE THE POTATOES OUT. 433 00:18:04,433 --> 00:18:05,900 WHEN I TAKE THE POTATOES OUT, 434 00:18:05,900 --> 00:18:07,233 YOU PUT THE GREEN BEANS IN, 435 00:18:07,233 --> 00:18:09,466 ALL RIGHT. OK? 436 00:18:10,766 --> 00:18:14,100 OK, SO, OOH. ¿VISTE? 437 00:18:14,100 --> 00:18:15,433 OH, YEAH. THAT LOOKS VERY NICE. 438 00:18:22,800 --> 00:18:27,500 THIS IS GONNA BE REALLY JUST 6 MINUTES, OK, 439 00:18:27,500 --> 00:18:30,200 AND THEN I'M GONNA MAKE A CUT 440 00:18:30,200 --> 00:18:32,933 RIGHT IN THE MIDDLE. 441 00:18:32,933 --> 00:18:34,600 OH, WHOA, IT'S, LIKE, SUPER JUICY. 442 00:18:34,600 --> 00:18:36,333 VISTE, AND IT'S CRISPY. 443 00:18:36,333 --> 00:18:37,833 YEAH. 444 00:18:37,833 --> 00:18:40,200 THEN YOU PUSH LIKE THAT, 445 00:18:40,200 --> 00:18:41,500 LIKE THAT, MM-HMM. 446 00:18:41,500 --> 00:18:43,666 LIKE, AND YOU PUSH THE POTATO MEAT 447 00:18:43,666 --> 00:18:45,733 A LITTLE, BUT, SEE, YOU JUST CREATED 448 00:18:45,733 --> 00:18:47,500 A GORGEOUS CAVITY. MM-HMM. 449 00:18:47,500 --> 00:18:50,266 WE'RE GONNA TAKE SOME OF THIS POTATO OUT. 450 00:18:50,266 --> 00:18:53,066 WE'RE GONNA PUT IT IN HERE. 451 00:18:53,066 --> 00:18:54,466 SO HOT. OK. 452 00:18:54,466 --> 00:18:56,033 YOU CAN HELP ME SHRED THIS CHEESE, 453 00:18:56,033 --> 00:18:57,333 SO YOU KNOW THE OAXACA CHEESE, 454 00:18:57,333 --> 00:18:59,200 YEAH. WHICH IS LIKE A COUSIN 455 00:18:59,200 --> 00:19:00,733 OF THE MOZZARELLA. 456 00:19:00,733 --> 00:19:01,800 IT'S MY FAVORITE TYPE OF CHEESE, 457 00:19:01,800 --> 00:19:03,266 ESPECIALLY FOR QUESADILLAS. 458 00:19:03,266 --> 00:19:05,333 SÍ, BECAUSE IT MELTS SO NICE. 459 00:19:05,333 --> 00:19:06,766 MM-HMM. OK. SHRED IT 460 00:19:06,766 --> 00:19:07,866 WITH YOUR HAND. 461 00:19:07,866 --> 00:19:08,966 YEAH. JUST DO IT LIKE THAT? 462 00:19:08,966 --> 00:19:10,100 YEAH, AND THEN-- DO IT IN STRINGS, 463 00:19:10,100 --> 00:19:11,966 AND THEN I'M GONNA CHECK THE GREEN BEANS. 464 00:19:11,966 --> 00:19:14,333 OK. 465 00:19:16,033 --> 00:19:17,966 I'M GONNA GIVE THEM A TOSS, 466 00:19:17,966 --> 00:19:19,766 AND THEN I'M GONNA PUT THEM BACK IN 467 00:19:19,766 --> 00:19:23,500 FOR ANOTHER 3 MINUTES. 468 00:19:23,500 --> 00:19:26,066 I'M GONNA TAKE MORE POTATO OUT, 469 00:19:26,066 --> 00:19:30,700 AND THIS IS HOW YOU OVERLOAD A BAKED POTATO. 470 00:19:30,700 --> 00:19:34,166 PATI, VOICE-OVER: ADD A LITTLE SALT TO THE POTATO 471 00:19:34,166 --> 00:19:38,933 AND THEN ADD ALTERNATING LAYERS OF THE CHIPOTLE CREMA, 472 00:19:38,933 --> 00:19:41,466 OAXACA CHEESE, 473 00:19:41,466 --> 00:19:43,866 AND POTATO. 474 00:19:45,833 --> 00:19:48,300 PLACE THE LOADED POTATOES UNDER THE BROILER 475 00:19:48,300 --> 00:19:50,866 FOR A FEW MORE MINUTES UNTIL THE CHEESE IS MELTED 476 00:19:50,866 --> 00:19:52,533 AND GETS A LITTLE BROWNED. 477 00:19:54,266 --> 00:19:58,233 OUR PAN NEEDS TO BE AT VERY HIGH HEAT. 478 00:19:58,233 --> 00:20:00,966 LET'S COOK IT WITH BUTTER, SO LOOK. 479 00:20:00,966 --> 00:20:03,066 A STICK OF BUTTER IS 8 TABLESPOONS. 480 00:20:03,066 --> 00:20:04,533 YOU WANT TO GIVE IT-- 481 00:20:04,533 --> 00:20:06,366 YOU WANT TO THROW IN, LIKE, TWO. 482 00:20:06,366 --> 00:20:09,766 TWO? IT'S GONNA MELT FAST. 483 00:20:09,766 --> 00:20:11,566 WHOA. YEAH. 484 00:20:11,566 --> 00:20:13,433 YEAH. IT'S-- THAT'S VERY HOT. HA! 485 00:20:13,433 --> 00:20:18,533 I'M GONNA PUT ONE, AND YOU PUT THE OTHER ONE. 486 00:20:18,533 --> 00:20:20,233 YOU THINK THEY'LL BOTH FIT? 487 00:20:20,233 --> 00:20:21,833 OF COURSE. 488 00:20:24,633 --> 00:20:26,133 OK, SO NOW-- OH, YEAH. 489 00:20:26,133 --> 00:20:27,266 I CAN ALREADY SMELL IT. 490 00:20:27,266 --> 00:20:28,333 YOU CAN SMELL THE SPICES? 491 00:20:28,333 --> 00:20:29,566 MM-HMM. 492 00:20:29,566 --> 00:20:31,666 SO NOW WE'RE GONNA GIVE IT ABOUT 3 TO 4 MINUTES 493 00:20:31,666 --> 00:20:34,400 ON EACH SIDE OVER MEDIUM-HIGH TO HIGH HEAT, 494 00:20:34,400 --> 00:20:36,466 AND, BECAUSE WE HAVE THAT RUB, 495 00:20:36,466 --> 00:20:38,966 IT'S GONNA GIVE IT, LIKE, A REALLY NICE CRUST. 496 00:20:40,100 --> 00:20:42,100 OH, THESE ARE READY. 497 00:20:42,100 --> 00:20:45,300 OH, YEAH. WHOA. 498 00:20:45,300 --> 00:20:47,333 ALAN, YOU COULD REALLY MAKE 499 00:20:47,333 --> 00:20:49,266 A WHOLE MEAL OUT OF ONE OF THESE. 500 00:20:49,266 --> 00:20:50,500 OH, YEAH, EASILY. 501 00:20:50,500 --> 00:20:51,666 LET ME SEE. 502 00:20:51,666 --> 00:20:53,866 YOU HAVE TO CHECK ON THE SIDES 503 00:20:53,866 --> 00:20:55,966 TO MAKE SURE THAT THEY'RE--OOH. 504 00:20:55,966 --> 00:20:58,166 HOW NICE IS THAT? 505 00:20:58,166 --> 00:20:59,500 THAT LOOKS REALLY GOOD. 506 00:20:59,500 --> 00:21:01,666 THAT LOOKS REALLY GOOD. UH-HUH. 507 00:21:01,666 --> 00:21:05,466 OOH, ESTE. MM-HMM. 508 00:21:05,466 --> 00:21:07,733 THAT HAS A COUPLE MORE MINUTES, 509 00:21:07,733 --> 00:21:09,500 AND THEN YOU WANT TO SQUEEZE IT ON TOP? 510 00:21:09,500 --> 00:21:11,700 YEAH. ¿TODO? TODO, TODO. 511 00:21:11,700 --> 00:21:14,166 OK. PERFECTION. 512 00:21:14,166 --> 00:21:16,700 YEAH. THIS LOOKS LIKE IT'S ALMOST READY. 513 00:21:16,700 --> 00:21:20,533 ALAN, THIS ONE'S FOR YOU. 514 00:21:20,533 --> 00:21:22,900 IT'S CON CHICHARRON DE LIMON. 515 00:21:22,900 --> 00:21:24,566 SO, LIKE, TOTALLY BURNT? 516 00:21:26,466 --> 00:21:28,033 MM. MM? 517 00:21:28,033 --> 00:21:29,300 NICE, SO GOOD. 518 00:21:29,300 --> 00:21:31,100 IT'S LIKE, UH, SO SOUR, LIKE, CONCENTRATED 519 00:21:31,100 --> 00:21:33,133 LIKE A SOUR PATCH KID KIND OF, YOU KNOW? 520 00:21:33,133 --> 00:21:35,400 I THINK THE STEAK IS READY. 521 00:21:35,400 --> 00:21:37,533 YEAH. LET'S TAKE IT OUT. 522 00:21:37,533 --> 00:21:39,500 MM, LEAVE ROOM FOR THE POTATO. 523 00:21:39,500 --> 00:21:41,033 WHICH ONE DO YOU WANT? 524 00:21:41,033 --> 00:21:42,966 I'LL TAKE THIS ONE. MM. 525 00:21:42,966 --> 00:21:44,500 THIS IS HUGE. THIS IS LIKE-- 526 00:21:44,500 --> 00:21:46,466 THIS IS LIKE FOR A DINOSAUR. 527 00:21:46,466 --> 00:21:48,233 OH, YEAH. HEH. OH, WHAT ABOUT THE BACON? 528 00:21:48,233 --> 00:21:51,233 BRING ON THE BACON. 529 00:21:51,233 --> 00:21:53,466 YEAH. THIS IS GONNA BE A HUGE MEAL. 530 00:21:53,466 --> 00:21:54,666 YOU SAID YOU WERE HUNGRY. 531 00:21:54,666 --> 00:21:57,066 THAT'S TRUE. MM. 532 00:21:57,066 --> 00:21:59,600 THIS IS A MEAL FOR A GROWING BOY, 533 00:21:59,600 --> 00:22:01,766 FOR A GROWING YOUNG MAN. 534 00:22:01,766 --> 00:22:04,633 THAT'S MORE LIKE IT. HA HA! 535 00:22:04,633 --> 00:22:05,733 YOU KNOW WHAT? 536 00:22:05,733 --> 00:22:07,466 IF YOU WANT, YOU CAN ADD 537 00:22:07,466 --> 00:22:09,166 A LITTLE BIT OF THE GROUND TEA LEAVES 538 00:22:09,166 --> 00:22:10,500 ON THE GREEN BEANS. 539 00:22:10,500 --> 00:22:11,600 GET IT? HERE. 540 00:22:11,600 --> 00:22:12,766 LET ME. 541 00:22:12,766 --> 00:22:14,100 OH, PRONTO. 542 00:22:14,100 --> 00:22:15,700 GOOD? YES. 543 00:22:15,700 --> 00:22:17,166 MM. OK. 544 00:22:17,166 --> 00:22:18,333 WHAT DO WE START WITH? 545 00:22:18,333 --> 00:22:20,200 I ACTUALLY AM DYING TO START WITH THE POTATO. 546 00:22:20,200 --> 00:22:22,033 ALL RIGHT. I'LL DO THAT. 547 00:22:23,566 --> 00:22:26,633 OH, MY GOD, 548 00:22:26,633 --> 00:22:28,866 I FEEL LIKE EATING THIS 549 00:22:28,866 --> 00:22:30,533 AS IF IT WERE A POTATO SKIN. 550 00:22:30,533 --> 00:22:32,400 JUST-- MIRA. 551 00:22:32,400 --> 00:22:34,300 THAT LOOKS SO-- IT'S SO GOOD. 552 00:22:34,300 --> 00:22:37,133 IT'S GOOD? YEAH. 553 00:22:37,133 --> 00:22:39,000 I LOVE HOW YOU PUT THAT, AND I MUST SAY, 554 00:22:39,000 --> 00:22:40,933 IT TASTES SO GOOD WITH POTATO... 555 00:22:40,933 --> 00:22:42,133 MM! MM! 556 00:22:42,133 --> 00:22:43,566 IT'S WAY BETTER THAN, LIKE, SOUR CREAM 557 00:22:43,566 --> 00:22:45,833 AND ALSO WITH THE BACON. MM! 558 00:22:45,833 --> 00:22:48,533 HA HA! "MM!" I'M SO HAPPY-- 559 00:22:48,533 --> 00:22:50,300 HA HA HA! 560 00:22:50,300 --> 00:22:52,466 HA HA! SO HAPPY WITH THE POTATO, 561 00:22:52,466 --> 00:22:55,233 AND IT'S SO CRISPY ON THE OUTSIDE, 562 00:22:55,233 --> 00:22:57,433 AND LOOK AT THE FILLING. 563 00:22:57,433 --> 00:23:02,300 I MEAN, IT'S CHEESY AND CREAMY 564 00:23:02,300 --> 00:23:06,800 AND CHIPOTLEY AND BACONY AND YUMMY-- 565 00:23:06,800 --> 00:23:08,766 YEAH. HA HA HA!-- 566 00:23:08,766 --> 00:23:10,966 AND ALL THE-Y. 567 00:23:10,966 --> 00:23:12,466 HMM. 568 00:23:12,466 --> 00:23:14,466 THIS STEAK IS ALSO REALLY, REALLY GOOD. 569 00:23:14,466 --> 00:23:16,133 IT'S SUPER SOFT-- YOU JUST CUT-- 570 00:23:16,133 --> 00:23:17,700 AND THEN IT'S, LIKE, CRAZY CRISPY 571 00:23:17,700 --> 00:23:19,366 ON THE OUTSIDE HERE. MM-HMM. 572 00:23:19,366 --> 00:23:20,866 OH, AND IT WAS LIKE-- 573 00:23:20,866 --> 00:23:23,333 I LOVE IT WHEN MEAT IS LIKE THIS, 574 00:23:23,333 --> 00:23:25,133 LIKE, OVER MEDIUM. YEAH. 575 00:23:25,133 --> 00:23:27,000 YEAH. IT'S, LIKE, PERFECTLY COOKED. 576 00:23:27,000 --> 00:23:30,066 MM-HMM, AND NEXT TIME WE MAKE 577 00:23:30,066 --> 00:23:32,666 THE BEANS, I'M GONNA ADD THE WHOLE LEMON 578 00:23:32,666 --> 00:23:35,366 IN THIN SLICES, AND THEN WE CAN 579 00:23:35,366 --> 00:23:36,600 SQUEEZE MORE IN THE END. 580 00:23:36,600 --> 00:23:39,000 MM-HMM. MM. 581 00:23:39,000 --> 00:23:41,400 THIS WOULD BE, LIKE, A MEAL 582 00:23:41,400 --> 00:23:43,000 FOR THE ENTIRE DAY. OH, YEAH. 583 00:23:43,000 --> 00:23:44,466 THIS IS, LIKE, GOOD FOR SATURDAY 584 00:23:44,466 --> 00:23:45,700 OR SUNDAY, LIKE, WHEN YOU HAVE 585 00:23:45,700 --> 00:23:47,266 A SUPER LIGHT BREAKFAST. 586 00:23:47,266 --> 00:23:48,633 BREAKFAST, LUNCH, DINNER. 587 00:23:48,633 --> 00:23:52,333 HA HA! YEAH. 588 00:23:52,333 --> 00:23:54,600 ALAN... WHAT? HA HA! 589 00:23:54,600 --> 00:23:56,500 WE STILL HAVE A CHOCOLATE PIE 590 00:23:56,500 --> 00:23:58,466 I MADE FOR YOU AS A SURPRISE. 591 00:23:58,466 --> 00:23:59,866 NO WAY. 592 00:23:59,866 --> 00:24:01,566 SO WORK THROUGH IT, BABY. 593 00:24:01,566 --> 00:24:03,833 A CHOCOLATE PIE? HA HA HA! 594 00:24:03,833 --> 00:24:07,100 IT IS A NO-BAKE CHOCOLATE PIE. 595 00:24:07,100 --> 00:24:08,966 NO-BAKE? 596 00:24:08,966 --> 00:24:11,066 NO-BAKE. MM-HMM. NO WAY. 597 00:24:11,066 --> 00:24:12,533 HOW--HOW DO YOU GET A CRUST? 598 00:24:12,533 --> 00:24:16,066 OH, SO THAT'S CHOCOLATE WAFERS. 599 00:24:16,066 --> 00:24:17,866 READY? YEP. 600 00:24:20,600 --> 00:24:23,233 WHOA. 601 00:24:23,233 --> 00:24:25,633 THAT'S LIKE MOUSSE. 602 00:24:25,633 --> 00:24:27,800 WELL, THAT IS JUST CRUMB. 603 00:24:27,800 --> 00:24:30,500 MM. OH, SO GOOD. IT IS? 604 00:24:30,500 --> 00:24:32,100 YEAH. IT'S LIKE CHOCOLATE MOUSSE. 605 00:24:33,333 --> 00:24:34,533 HOW LONG DID IT TAKE YOU TO MAKE? 606 00:24:34,533 --> 00:24:37,400 MM. MM! MM! HMM HMM HMM. 607 00:24:37,400 --> 00:24:38,900 "MM HMM HMM HMM"? NOTHING. 608 00:24:38,900 --> 00:24:40,833 MM HMM HMM. HA HA HA! 609 00:24:40,833 --> 00:24:42,966 MAMI, IN GONNA MISS YOU TALKING TO FOOD LIKE THIS 610 00:24:42,966 --> 00:24:44,566 WHILE I'M AWAY. MM... 611 00:24:44,566 --> 00:24:46,900 YOU'RE THE ONLY ONE WHO'S AS PASSIONATE. 612 00:24:49,433 --> 00:24:52,466 I'M VERY EXCITED FOR YOU 613 00:24:52,466 --> 00:24:55,066 TO GO TO COLLEGE AND EVERYTHING. 614 00:24:55,066 --> 00:24:57,800 REALLY? AWW, I'M GONNA MISS YOU, MOM. 615 00:24:57,800 --> 00:24:59,433 MM. 616 00:24:59,433 --> 00:25:01,766 [INDISTINCT] 617 00:25:01,766 --> 00:25:03,400 [KISS] 618 00:25:23,166 --> 00:25:24,200 PATI: FOR RECIPES 619 00:25:24,200 --> 00:25:25,166 AND INFORMATION 620 00:25:25,166 --> 00:25:26,500 FROM THIS EPISODE AND MORE, 621 00:25:26,500 --> 00:25:28,366 VISIT PATIKINICH.COM 622 00:25:28,366 --> 00:25:30,000 AND CONNECT. 623 00:25:30,000 --> 00:25:31,733 FIND ME ON FACEBOOK, TWITTER, 624 00:25:31,733 --> 00:25:33,333 INSTAGRAM, AND PINTEREST 625 00:25:33,333 --> 00:25:35,366 @PATIJINISH. 626 00:25:35,366 --> 00:25:36,466 ANNOUNCER: "PATI'S MEXICAN TABLE" 627 00:25:36,466 --> 00:25:39,566 IS MADE POSSIBLE BY... 628 00:25:39,566 --> 00:25:41,866 DIFFERENT ANNOUNCER: YUCATAN-- 629 00:25:41,866 --> 00:25:44,466 EXPLORATION... 630 00:25:48,433 --> 00:25:49,800 TASTES TO SAVOR... 631 00:25:55,033 --> 00:25:56,833 PLACES TO RELAX... 632 00:25:58,466 --> 00:26:01,800 AND PLACES YOU'VE NEVER BEEN. 633 00:26:04,300 --> 00:26:08,100 YUCATAN-- LIVE IT TO BELIEVE IT. 634 00:26:08,100 --> 00:26:10,433 DIFFERENT ANNOUNCER: LA MORENA CHILIES AND SAUCES, 635 00:26:10,433 --> 00:26:13,033 AUTHENTIC MEXICAN FLAVOR. 636 00:26:13,033 --> 00:26:15,766 DIFFERENT ANNOUNCER: INTRODUCING FUD CAMPIRANO MEXICAN CHEESES 637 00:26:15,766 --> 00:26:18,866 WITH RESEALABLE PACKAGING. 638 00:26:18,866 --> 00:26:23,166 DIFFERENT ANNOUNCER: THE NATIONAL AGRICULTURAL COUNCIL, 639 00:26:23,166 --> 00:26:26,533 MEXBEST, 640 00:26:26,533 --> 00:26:30,900 AND THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, 641 00:26:30,900 --> 00:26:33,033 FISHERIES, AND FOOD, 642 00:26:33,033 --> 00:26:35,133 PROUD TO SUPPORT "PATI'S MEXICAN TABLE" 643 00:26:35,133 --> 00:26:45,100 ON PUBLIC TELEVISION.