WEBVTT 00:01.266 --> 00:02.500 align:start position:20% line:84.67% size:52.5% PATI: THANKSGIVING IS 00:02.500 --> 00:04.600 align:start position:20% line:79.33% size:50% MY ABSOLUTE FAVORITE AMERICAN HOLIDAY. 00:04.600 --> 00:07.866 align:start position:20% line:84.67% size:60% TURKEY, STUFFING, GRAVY! 00:07.866 --> 00:09.733 align:start position:20% line:84.67% size:52.5% A TABLE FULL OF FOOD. 00:09.733 --> 00:11.300 align:start position:20% line:84.67% size:47.5% WHAT'S NOT TO LOVE. 00:11.300 --> 00:14.666 align:start position:10% line:79.33% size:70% THIS YEAR, WE'RE HOSTING OUR CLOSEST FAMILY AND FRIENDS. 00:14.666 --> 00:16.733 align:start position:17.5% line:84.67% size:67.5% AND I GET TO COOK THE BIRD. 00:16.733 --> 00:18.933 align:start position:12.5% line:79.33% size:77.5% OF COURSE, IN MY HOUSE, WE GIVE THANKSGIVING 00:18.933 --> 00:21.100 align:start position:20% line:84.67% size:70% A LITTLE BIT OF LATIN SAZON. 00:21.100 --> 00:24.466 align:start position:10% line:79.33% size:72.5% CHORIZO, APPLE, AND CORNBREAD STUFFING, 00:24.466 --> 00:28.666 align:start position:10% line:84.67% size:72.5% SWEET POTATO AND PECAN PUREE, 00:28.666 --> 00:32.833 align:start position:10% line:79.33% size:67.5% CRISP BRUSSELS SPROUTS WITH MELT-IN-YOUR-MOUTH PORK BELLY. 00:32.833 --> 00:36.700 align:start position:17.5% line:79.33% size:65% AND THE STAR OF THE FEAST, YUCATAN STYLE TURKEY. 00:36.700 --> 00:38.500 align:start position:22.5% line:84.67% size:57.5% [PATI SPEAKING SPANISH] 00:38.500 --> 00:40.033 align:start position:10% line:79.33% size:47.5% ISN'T IT BEAUTIFUL? YEAH. 00:40.033 --> 00:44.066 align:start position:12.5% line:79.33% size:37.5% JUJU, I'M HAPPY WITH OUR TURKEY. 00:44.066 --> 00:46.533 align:start position:20% line:84.67% size:47.5% MAN: ♪ DAME, DAME ♪ 00:46.533 --> 00:48.600 align:start position:20% line:84.67% size:52.5% ♪ DAME TU CHOCOLATE ♪ 00:48.600 --> 00:51.233 align:start position:30% line:84.67% size:35% ♪ DAME, DAME ♪ 00:51.233 --> 00:53.300 align:start position:20% line:84.67% size:55% ♪ DAME TU PILONCILLO ♪ 00:53.300 --> 00:55.900 align:start position:30% line:84.67% size:35% ♪ DAME, DAME ♪ 00:55.900 --> 00:58.033 align:start position:20% line:84.67% size:55% ♪ DAME CAFE CALIENTE ♪ 00:58.033 --> 01:00.700 align:start position:30% line:84.67% size:35% ♪ DAME, DAME ♪ 01:00.700 --> 01:02.500 align:start position:20% line:84.67% size:47.5% ♪ DAME TU CORAZON ♪ 01:14.366 --> 01:17.633 align:start position:10% line:79.33% size:65% ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... 01:17.633 --> 01:19.900 align:start position:32.5% line:10% size:37.5% THE MINISTRY OF AGRICULTURE, LIVESTOCK, 01:19.900 --> 01:23.200 align:start position:20% line:10% size:45% RURAL DEVELOPMENT, FISHERIES, AND FOOD... 01:23.200 --> 01:25.766 align:start position:30% line:10% size:25% MEXBEST... 01:25.766 --> 01:27.533 align:start position:40% line:10% size:15% AND... 01:27.533 --> 01:29.400 align:start position:30% line:10% size:30% THE NATIONAL AGRICULTURAL COUNCIL. 01:32.500 --> 01:37.233 align:start position:22.5% line:10% size:57.5% WOMAN: FUD BRAND MEATS, WITH TRADITIONAL MEXICAN FLAVOR. 01:37.233 --> 01:39.900 align:start position:20% line:10% size:35% MAN: LA MORENA CHILES AND SAUCES, 01:39.900 --> 01:41.900 align:start position:20% line:10% size:62.5% AUTHENTIC MEXICAN FLAVOR. 01:44.166 --> 01:45.000 align:start position:32.5% line:84.67% size:37.5% WOMAN: YUCATAN. 01:47.200 --> 01:49.233 align:start position:22.5% line:79.33% size:57.5% ALL THE WHIRLING COLORS OF A CULTURE. 01:52.933 --> 01:55.633 align:start position:30% line:79.33% size:40% THE CRYSTAL BLUE OF MAYAN POOLS. 02:00.366 --> 02:02.900 align:start position:22.5% line:10% size:52.5% AND OF GETTING CLOSER TO THE HEART OF THINGS. 02:06.100 --> 02:07.466 align:start position:32.5% line:10% size:37.5% IT'S A FEELING. 02:08.833 --> 02:11.900 align:start position:12.5% line:10% size:77.5% YUCATAN--LIVE IT TO BELIEVE IT. 02:20.066 --> 02:22.066 align:start position:25% line:84.67% size:50% I LOVE THANKSGIVING! 02:22.066 --> 02:23.666 align:start position:17.5% line:84.67% size:67.5% AND TODAY WE'RE GOING TO DO 02:23.666 --> 02:26.433 align:start position:20% line:79.33% size:50% THE SAME THING WE DO EVERY THANKSGIVING, 02:26.433 --> 02:28.833 align:start position:30% line:79.33% size:32.5% WHICH IS MAKE A GINORMOUS FEAST 02:28.833 --> 02:34.266 align:start position:20% line:79.33% size:70% AND HAVE SOME OF OUR CLOSEST FRIENDS OVER AND EAT. 02:34.266 --> 02:36.933 align:start position:20% line:79.33% size:62.5% THE FIRST THING I'M GOING TO MAKE IS 02:36.933 --> 02:40.933 align:start position:20% line:79.33% size:62.5% A CHORIZO AND GREEN APPLE CORNBREAD STUFFING, 02:40.933 --> 02:43.400 align:start position:20% line:79.33% size:55% AND I HAVE THE MEXICAN CHORIZO HERE. 02:43.400 --> 02:46.633 align:start position:20% line:79.33% size:47.5% IT'S VERY DIFFERENT FROM THE SPANISH CHORIZO. 02:46.633 --> 02:52.133 align:start position:17.5% line:79.33% size:67.5% THE MEXICAN CHORIZO IS RAW, AND IT'S VERY SPICED UP. 02:52.133 --> 02:54.233 align:start position:10% line:79.33% size:70% IT IS MADE WITH A LITTLE BIT OF VINEGAR. 02:54.233 --> 02:56.566 align:start position:20% line:79.33% size:50% SO WHEN YOU COOK IT, IT REALLY FLAKES UP. 02:58.233 --> 03:01.233 align:start position:12.5% line:84.67% size:77.5% I HAVE MY PAN OVER MEDIUM HEAT. 03:01.233 --> 03:06.233 align:start position:17.5% line:79.33% size:52.5% I'M GOING TO ADD JUST A TABLESPOON OR TWO OF OIL. 03:06.233 --> 03:08.100 align:start position:20% line:79.33% size:55% IN MEXICO WHEN YOU GET THE CHORIZO, 03:08.100 --> 03:10.400 align:start position:20% line:84.67% size:52.5% IT HAS A LOT MORE FAT 03:10.400 --> 03:12.733 align:start position:20% line:79.33% size:60% THAN THE CHORIZO YOU GET HERE IN THE U.S., 03:12.733 --> 03:15.600 align:start position:12.5% line:84.67% size:77.5% EVEN THOUGH IT'S MEXICAN STYLE. 03:15.600 --> 03:19.966 align:start position:12.5% line:79.33% size:77.5% THE CHORIZO IS GOING TO RELEASE ITS FLAVOR AND ITS COLOR 03:19.966 --> 03:21.466 align:start position:20% line:84.67% size:50% SO YOU CAN SEE HERE. 03:21.466 --> 03:24.266 align:start position:20% line:84.67% size:70% IT STARTED COLORING THE OIL, 03:24.266 --> 03:28.166 align:start position:10% line:79.33% size:70% SO THAT IS THE GROUND CHILES AND THE SPICES. 03:28.166 --> 03:30.066 align:start position:20% line:84.67% size:62.5% SOMETIMES IT HAS ACHIOTE. 03:31.933 --> 03:35.666 align:start position:17.5% line:79.33% size:67.5% THE FIRST TIME THAT I HEARD ABOUT THANKSGIVING WAS 03:35.666 --> 03:39.100 align:start position:20% line:79.33% size:52.5% WHEN MY HUSBAND AND I MOVED TO TEXAS. 03:39.100 --> 03:42.066 align:start position:20% line:84.67% size:70% AND THAT WAS MANY YEARS AGO. 03:42.066 --> 03:44.733 align:start position:20% line:79.33% size:40% I WAS VERY YOUNG AND INEXPERIENCED. 03:44.733 --> 03:50.866 align:start position:20% line:79.33% size:60% AND IN MEXICO, TURKEY IS A THING FOR CHRISTMAS. 03:50.866 --> 03:52.733 align:start position:10% line:84.67% size:70% SO I THOUGHT, YOU KNOW WHAT? 03:52.733 --> 03:55.233 align:start position:20% line:79.33% size:45% I WANT TO TRY THIS THANKSGIVING THING. 03:55.233 --> 03:59.766 align:start position:20% line:79.33% size:37.5% AND SO I PULLED A THANKSGIVING FEAST 03:59.766 --> 04:01.900 align:start position:30% line:84.67% size:42.5% FOR ME AND DANNY. 04:01.900 --> 04:03.566 align:start position:12.5% line:84.67% size:77.5% AND IT DIDN'T TURN OUT SO WELL. 04:03.566 --> 04:07.700 align:start position:35% line:79.33% size:17.5% THIS IS 1 1/2 WHITE ONIONS CHOPPED 04:07.700 --> 04:10.766 align:start position:10% line:84.67% size:75% ALONG WITH 4 CLOVES OF GARLIC. 04:10.766 --> 04:13.000 align:start position:20% line:79.33% size:45% WE'RE GOING TO USE 4 STALKS OF CELERY. 04:13.000 --> 04:19.066 align:start position:20% line:79.33% size:70% EVEN THOUGH THANKSGIVING WAS A VERY NEW THING TO ME, 04:19.066 --> 04:21.466 align:start position:17.5% line:84.67% size:67.5% ONE THING I KNEW--STUFFING. 04:21.466 --> 04:25.000 align:start position:17.5% line:79.33% size:65% BECAUSE MY MOM IS A MASTER STUFFING MAKER. 04:25.000 --> 04:30.000 align:start position:20% line:79.33% size:52.5% DUCK, GEESE, CHICKEN, CORNISH HEN. 04:30.000 --> 04:33.400 align:start position:22.5% line:79.33% size:45% YOU NAME THE BIRD, SHE'S GOT THE STUFFING. 04:33.400 --> 04:36.366 align:start position:20% line:79.33% size:55% SO YOU'RE GOING TO USE 2 GREEN APPLES. 04:36.366 --> 04:37.866 align:start position:17.5% line:84.67% size:65% I LIKE THEM TART AND FIRM. 04:37.866 --> 04:40.933 align:start position:10% line:84.67% size:80% JUST PEEL THEM, REMOVE THE CORE, 04:40.933 --> 04:43.233 align:start position:22.5% line:84.67% size:57.5% AND THEN COARSELY CHOP. 04:43.233 --> 04:46.900 align:start position:20% line:84.67% size:55% I LEARNED FROM MY MOM: 04:46.900 --> 04:49.366 align:start position:12.5% line:84.67% size:77.5% MAKE YOUR STUFFING INTERESTING. 04:49.366 --> 04:53.300 align:start position:25% line:79.33% size:40% YOU NEED TO HAVE SOME VEGETABLES, SOME FRUIT, 04:53.300 --> 04:56.400 align:start position:10% line:79.33% size:67.5% SOME MEAT, SOMETHING SPICY, SOMETHING SWEET. 04:58.900 --> 05:03.266 align:start position:20% line:79.33% size:52.5% I'M ADDING SOME THYME AND MARGARINE 05:03.266 --> 05:05.133 align:start position:30% line:84.67% size:35% AND SOME SALT. 05:05.133 --> 05:10.866 align:start position:12.5% line:79.33% size:77.5% AND THE LAST THING I'M GOING TO ADD IS ABOUT A CUP OF PECANS. 05:10.866 --> 05:14.100 align:start position:17.5% line:79.33% size:52.5% MY MOM HAS NEVER COME TO VISIT FOR THANKSGIVING, 05:14.100 --> 05:16.733 align:start position:20% line:79.33% size:62.5% BUT I HAVE TOLD HER ABOUT THIS STUFFING. 05:16.733 --> 05:18.333 align:start position:20% line:79.33% size:52.5% YOU KNOW HOW YOUR MOM CAN SOMETIMES BE 05:18.333 --> 05:20.300 align:start position:20% line:84.67% size:50% YOUR BIGGEST CRITIC? 05:20.300 --> 05:22.533 align:start position:10% line:79.33% size:67.5% WELL, WHEN I TOLD HER ABOUT THIS STUFFING, 05:22.533 --> 05:25.966 align:start position:17.5% line:79.33% size:65% SHE WAS LIKE, "THAT SOUNDS REALLY GOOD, PATI." 05:25.966 --> 05:29.866 align:start position:10% line:79.33% size:70% OF COURSE, BECAUSE I APPLIED ALL OF HER BASIC PRINCIPLES. 05:32.200 --> 05:33.933 align:start position:10% line:84.67% size:75% WHAT WE'RE GOING TO DO NEXT IS 05:33.933 --> 05:37.233 align:start position:22.5% line:84.67% size:57.5% CRUMBLE SOME CORNBREAD. 05:37.233 --> 05:40.000 align:start position:20% line:84.67% size:52.5% BREAK IT INTO PIECES. 05:40.000 --> 05:43.400 align:start position:20% line:79.33% size:62.5% AND NEXT I'M GOING TO ADD ALL OF THE STUFFING IN HERE. 05:47.166 --> 05:50.200 align:start position:20% line:79.33% size:62.5% SO YOU CAN START THINKING ABOUT THE FLAVORS. 05:50.200 --> 05:54.300 align:start position:10% line:79.33% size:72.5% YOU HAVE THE SWEET CORNBREAD, THE SPICED UP CHORIZO... 05:56.800 --> 05:59.533 align:start position:20% line:79.33% size:37.5% AND THE CRUNCHY AND KNOBBY PECANS. 06:02.266 --> 06:04.400 align:start position:10% line:79.33% size:65% THIS IS ALSO A SECRET THAT MY MOM PASSED ON. 06:04.400 --> 06:06.733 align:start position:10% line:84.67% size:70% 1 1/2 CUPS OF CHICKEN BROTH. 06:06.733 --> 06:10.533 align:start position:10% line:79.33% size:75% AND THIS IS JUST GOING TO BIND THE STUFFING TOGETHER. 06:17.066 --> 06:20.933 align:start position:20% line:79.33% size:62.5% SO I HAVE THE TURKEY HERE THAT'S BEEN MARINATING 06:20.933 --> 06:22.966 align:start position:27.5% line:84.67% size:45% FOR OVER 24 HOURS, 06:22.966 --> 06:25.700 align:start position:12.5% line:79.33% size:77.5% BUT YOU COULD ACTUALLY BRINE IT FOR 3 DAYS, 06:25.700 --> 06:27.966 align:start position:10% line:79.33% size:67.5% AND IT WILL CONTINUE TO GET BETTER. 06:27.966 --> 06:32.200 align:start position:17.5% line:79.33% size:65% THE FLAVORS OF THIS TURKEY ARE BASICALLY YUCATECAN. 06:32.200 --> 06:35.100 align:start position:22.5% line:79.33% size:57.5% SO I'LL TELL YOU WHAT'S IN THIS BRINE: 06:35.100 --> 06:39.333 align:start position:12.5% line:84.67% size:77.5% 6 TABLESPOONS OF ACHIOTE PASTE, 06:39.333 --> 06:41.966 align:start position:42.5% line:79.33% size:15% 6 CUPS OF BITTER ORANGE, 06:41.966 --> 06:43.633 align:start position:20% line:84.67% size:52.5% 6 CUPS CHICKEN BROTH, 06:43.633 --> 06:48.666 align:start position:10% line:79.33% size:75% 12 GARLIC CLOVES THAT YOU CHAR AND PEEL, 06:48.666 --> 06:52.966 align:start position:10% line:79.33% size:72.5% ONE TABLESPOON DRIED OREGANO, ONE TEASPOON GROUND CUMIN, 06:52.966 --> 06:55.600 align:start position:10% line:84.67% size:72.5% ONE TEASPOON GROUND ALLSPICE, 06:55.600 --> 06:57.433 align:start position:30% line:84.67% size:42.5% 2 TEASPOONS SALT, 06:57.433 --> 06:59.833 align:start position:10% line:79.33% size:65% 2 TEASPOONS FRESHLY GROUND PEPPER. 06:59.833 --> 07:02.200 align:start position:10% line:84.67% size:72.5% AND THEN YOU JUST MIX IT ALL. 07:02.200 --> 07:06.500 align:start position:10% line:79.33% size:80% SO NOW I'M GOING TO MAKE THE BED FOR THAT TURKEY TO SIT ON. 07:06.500 --> 07:10.333 align:start position:17.5% line:79.33% size:65% FOR THE FIRST COUPLE YEARS THAT I LIVED IN THE U.S., 07:10.333 --> 07:13.166 align:start position:40% line:79.33% size:22.5% I DID NOT UNDERSTAND THANKSGIVING. 07:13.166 --> 07:16.566 align:start position:20% line:79.33% size:62.5% WE STARTED TO GET INVITED TO OUR FRIEND'S HOME 07:16.566 --> 07:18.500 align:start position:22.5% line:84.67% size:57.5% FOR THEIR CELEBRATIONS. 07:18.500 --> 07:20.000 align:start position:10% line:84.67% size:75% AND THEN I STARTED GETTING IT. 07:20.000 --> 07:23.066 align:start position:17.5% line:79.33% size:65% YOU KNOW, THE BIGGEST DEAL WHEN IT COMES TO FOOD 07:23.066 --> 07:24.900 align:start position:32.5% line:84.67% size:37.5% WAS THE TURKEY. 07:24.900 --> 07:27.866 align:start position:10% line:79.33% size:75% THE PERSON IN CHARGE OF MAKING THE TURKEY AND THE STUFFING 07:27.866 --> 07:29.200 align:start position:40% line:84.67% size:20% IS SEAN. 07:29.200 --> 07:31.766 align:start position:10% line:79.33% size:75% AND I SAID, "CAN I HAVE A SHOT AT THE BIRD?" 07:31.766 --> 07:33.433 align:start position:10% line:84.67% size:72.5% I'LL GIVE IT MY MEXICAN SPIN. 07:33.433 --> 07:35.833 align:start position:10% line:79.33% size:65% IF YOU GUYS DON'T LIKE IT, I'LL STOP. 07:35.833 --> 07:39.266 align:start position:10% line:79.33% size:72.5% AND SEAN SAID, "FINE. YOU CAN TAKE THE TURKEY THIS YEAR." 07:39.266 --> 07:43.366 align:start position:22.5% line:79.33% size:42.5% SO I CAME UP WITH THIS TURKEY RECIPE THAT HAS 07:43.366 --> 07:45.200 align:start position:20% line:84.67% size:55% THE YUCATECAN FLAVORS. 07:47.200 --> 07:49.600 align:start position:12.5% line:79.33% size:77.5% WHEN THEY ALL ATE IT, EVERYBODY WAS LIKE, 07:49.600 --> 07:51.833 align:start position:10% line:79.33% size:72.5% "YOU CAN TAKE THE TURKEY FROM NOW ON, PATI." 07:51.833 --> 07:56.700 align:start position:20% line:84.67% size:45% IT WAS A CONQUEST. 07:59.600 --> 08:01.100 align:start position:30% line:84.67% size:25% 18 POUNDS. 08:03.166 --> 08:08.133 align:start position:17.5% line:79.33% size:65% I'M GOING TO STUFF AS MUCH STUFFING AS I CAN IN HERE. 08:08.133 --> 08:11.266 align:start position:17.5% line:79.33% size:65% AND THEN I'M GOING TO POUR THE REST OF THE MARINADE 08:11.266 --> 08:13.433 align:start position:20% line:84.67% size:40% OVER THE TURKEY. 08:13.433 --> 08:17.433 align:start position:20% line:79.33% size:60% I'M GOING TO ROAST IT AT 450 DEGREES 08:17.433 --> 08:21.166 align:start position:20% line:79.33% size:62.5% SO THAT IT'S GOING TO GET A NICE CHAR. 08:21.166 --> 08:24.400 align:start position:20% line:79.33% size:55% AND IT'S GOING TO HAVE THAT RUSTIC FEEL 08:24.400 --> 08:26.366 align:start position:10% line:79.33% size:65% FROM THE YUCATAN PENINSULA FROM THE PIT, 08:26.366 --> 08:28.433 align:start position:10% line:84.67% size:67.5% FROM THAT UNDERGROUND OVEN. 08:28.433 --> 08:31.866 align:start position:10% line:79.33% size:75% AND THEN I'M GOING TO COVER IT WITH BANANA LEAVES. 08:31.866 --> 08:36.633 align:start position:17.5% line:79.33% size:67.5% AND THAT'S GOING TO MAKE IT WILD JUNGLE YUCATECAN. 08:36.633 --> 08:38.900 align:start position:10% line:79.33% size:72.5% AND THEN I'M GOING TO SEAL IT WITH ALUMINUM FOIL 08:38.900 --> 08:41.600 align:start position:10% line:79.33% size:80% AS IF IT WAS COOLING UNDERGROUND ALL NIGHT. 08:41.600 --> 08:45.266 align:start position:20% line:79.33% size:60% AND THEN WILD THINGS ARE GOING TO HAPPEN IN HERE. 08:46.833 --> 08:49.433 align:start position:20% line:79.33% size:55% I'M GOING TO TAKE THIS BAKING DISH. 08:49.433 --> 08:53.266 align:start position:10% line:79.33% size:70% AND FOR THOSE WHO DON'T WANT THEIR STUFFING 08:53.266 --> 08:54.800 align:start position:20% line:84.67% size:52.5% COMING FROM THE BIRD, 08:54.800 --> 08:57.466 align:start position:20% line:79.33% size:50% WHICH IS RIDICULOUS, IF YOU ASK ME, 08:57.466 --> 09:00.066 align:start position:20% line:84.67% size:60% BUT, FINE, I'LL INDULGE. 09:05.200 --> 09:08.233 align:start position:10% line:84.67% size:80% IT'S GONNA ROAST FOR 30 MINUTES. 09:11.266 --> 09:13.733 align:start position:20% line:84.67% size:50% [INDISTINCT CHATTER] 09:15.100 --> 09:16.933 align:start position:12.5% line:84.67% size:77.5% JUJU: AH! CUT RIGHT. CUT RIGHT. 09:29.500 --> 09:32.266 align:start position:20% line:79.33% size:60% NOBODY SAID THANKSGIVING WASN'T A LOT OF WORK, 09:32.266 --> 09:33.833 align:start position:20% line:84.67% size:45% BUT IT'S FUN WORK. 09:33.833 --> 09:37.333 align:start position:10% line:79.33% size:75% I DON'T THINK I KNOW A HOLIDAY WHERE PEOPLE USE MORE POTS 09:37.333 --> 09:39.566 align:start position:20% line:84.67% size:62.5% AND PANS AND DISHES AND-- 09:39.566 --> 09:42.133 align:start position:10% line:79.33% size:75% NO WONDER MOVIES HAVE FAMILIES FIGHTING ALL THE TIME. 09:42.133 --> 09:46.333 align:start position:20% line:84.67% size:70% ANYWAY, 450, A HALF AN HOUR. 09:46.333 --> 09:49.566 align:start position:22.5% line:79.33% size:57.5% WE HAVE THAT NICE ROAST AND CHAR, 09:49.566 --> 09:51.500 align:start position:20% line:79.33% size:62.5% WHICH IS GOING TO GIVE US THAT RUSTIC FEEL. 09:51.500 --> 09:55.000 align:start position:12.5% line:79.33% size:77.5% WE'RE GOING TO GIVE IT THE FULL YUCATECAN TREATMENT. 09:55.000 --> 09:57.633 align:start position:22.5% line:79.33% size:57.5% I'M GOING TO WRAP IT IN BANANA LEAVES. 09:59.566 --> 10:03.366 align:start position:20% line:79.33% size:60% WHAT IS THIS BANANA LEAF GONNA DO, YOU MAY BE ASKING. 10:03.366 --> 10:05.300 align:start position:20% line:84.67% size:60% WHAT IS IT NOT GONNA DO? 10:05.300 --> 10:11.033 align:start position:12.5% line:79.33% size:77.5% IT'S GOING TO INFUSE THE TURKEY WITH ITS VERY FRAGRANT AROMA 10:11.033 --> 10:13.100 align:start position:20% line:84.67% size:52.5% AND ITS GRASSY TASTE. 10:13.100 --> 10:16.233 align:start position:20% line:79.33% size:55% AND IT'S GOING TO MAKE THIS PAN ACT 10:16.233 --> 10:20.700 align:start position:30% line:79.33% size:30% AS IF IT WAS AN UNDERGROUND ROASTING PIT. 10:20.700 --> 10:23.766 align:start position:20% line:79.33% size:70% IT IS A VERY TRADITIONAL WAY OF COOKING IN THE YUCATAN. 10:23.766 --> 10:27.800 align:start position:10% line:79.33% size:72.5% AND TO MAKE IT EVEN MORE LIKE THAT EXPERIENCE, 10:27.800 --> 10:33.033 align:start position:12.5% line:79.33% size:77.5% I'M GOING TO COMPLETELY SEAL IT WITH ALUMINUM. 10:33.033 --> 10:36.933 align:start position:17.5% line:79.33% size:50% AND IT'S GOING TO GO IN THE OVEN AT 350 DEGREES 10:36.933 --> 10:39.333 align:start position:20% line:84.67% size:55% FOR ABOUT 3 1/2 HOURS. 10:39.333 --> 10:41.233 align:start position:30% line:84.67% size:42.5% HERE WE GO AGAIN. 10:47.766 --> 10:50.900 align:start position:22.5% line:79.33% size:67.5% NO THANKSGIVING IS COMPLETE WITHOUT THE DELICIOUS SIDES. 10:50.900 --> 10:54.100 align:start position:10% line:79.33% size:65% THIS SWEET POTATO PUREE IS SIMPLE. 10:54.100 --> 10:57.733 align:start position:30% line:79.33% size:40% START BY HEATING ONE CUP OF MILK. 10:57.733 --> 11:01.533 align:start position:30% line:79.33% size:40% THEN ADD ONE CUP OF WHOLE PECANS, 11:01.533 --> 11:04.233 align:start position:20% line:84.67% size:47.5% SOME THYME, NUTMEG. 11:04.233 --> 11:05.800 align:start position:20% line:84.67% size:45% AND LET IT SIMMER. 11:05.800 --> 11:09.133 align:start position:20% line:79.33% size:60% I WANT THE PECANS TO SIT IN THERE WITH THE MILK 11:09.133 --> 11:10.733 align:start position:20% line:84.67% size:62.5% AS THE MILK IS WARMING UP 11:10.733 --> 11:12.700 align:start position:10% line:79.33% size:75% SO THAT THE PECANS WILL REALLY SOFTEN 11:12.700 --> 11:15.766 align:start position:12.5% line:79.33% size:75% AND THEY WILL GET A LITTLE BIT OF THAT NUTMEG AND THYME FLAVOR 11:15.766 --> 11:17.900 align:start position:40% line:84.67% size:20% AS WELL. 11:17.900 --> 11:22.033 align:start position:20% line:79.33% size:45% I HAVE 3 POUNDS OF SWEET POTATOES 11:22.033 --> 11:24.433 align:start position:10% line:79.33% size:72.5% THAT I ALREADY PEELED AND I'M KEEPING IN WATER 11:24.433 --> 11:26.633 align:start position:20% line:84.67% size:70% SO THAT THEY WOULDN'T BROWN. 11:26.633 --> 11:29.633 align:start position:10% line:79.33% size:67.5% AND JUST CUT THEM IN CHUNKS SO THAT THEY WILL COOK FASTER. 11:31.433 --> 11:36.166 align:start position:12.5% line:79.33% size:77.5% ANOTHER STAPLE FOR THANKSGIVING IS A SWEET POTATO PUREE. 11:36.166 --> 11:37.700 align:start position:20% line:79.33% size:55% AND IT'S FUNNY BECAUSE IN MEXICO, 11:37.700 --> 11:40.400 align:start position:10% line:84.67% size:72.5% WE HAVE A VERY SIMILAR MEAL-- 11:40.400 --> 11:43.800 align:start position:20% line:79.33% size:62.5% TURKEY AND SWEET POTATOES WITH MARSHMALLOWS ON TOP 11:43.800 --> 11:45.600 align:start position:20% line:84.67% size:55% USUALLY FOR CHRISTMAS. 11:50.666 --> 11:52.333 align:start position:20% line:79.33% size:47.5% WE'RE GOING TO COOK THE SWEET POTATOES 11:52.333 --> 11:54.300 align:start position:20% line:84.67% size:70% UNTIL THEY'RE NICE AND SOFT, 11:54.300 --> 11:57.700 align:start position:12.5% line:79.33% size:77.5% WHICH IS GOING TO TAKE ANYWHERE FROM 25 TO 30 MINUTES. 11:57.700 --> 12:02.066 align:start position:27.5% line:79.33% size:35% IN HERE I HAVE A POUND OF PORK BELLY 12:02.066 --> 12:03.700 align:start position:20% line:84.67% size:55% THAT'S BEEN MARINATING 12:03.700 --> 12:05.400 align:start position:20% line:84.67% size:47.5% IN 3 CUPS OF WATER, 12:05.400 --> 12:08.066 align:start position:30% line:79.33% size:40% 1/3 CUP OF SALT, 1/3 CUP OF SUGAR. 12:08.066 --> 12:10.400 align:start position:10% line:79.33% size:70% AND IT'S BEEN MARINATING FOR 24 HOURS. 12:10.400 --> 12:12.066 align:start position:22.5% line:84.67% size:57.5% AND I'M GOING TO USE IT 12:12.066 --> 12:15.733 align:start position:20% line:79.33% size:62.5% TO PAIR WITH SOME CRUNCHY BRUSSELS SPROUTS. 12:15.733 --> 12:19.300 align:start position:30% line:79.33% size:40% I'M GOING TO ADD 1/2 CUP OF CHICKEN BROTH 12:19.300 --> 12:21.966 align:start position:22.5% line:79.33% size:57.5% AND 1/2 CUP OF WATER TO THE PORK BELLY. 12:21.966 --> 12:25.066 align:start position:17.5% line:79.33% size:65% THEN I'M GOING TO COVER IT WITH ALUMINUM FOIL 12:25.066 --> 12:30.466 align:start position:20% line:79.33% size:57.5% AND COOK IT IN THE OVEN AT 350 DEGREES FOR 2 1/2 HOURS 12:30.466 --> 12:33.233 align:start position:20% line:79.33% size:55% UNTIL IT IS COMPLETELY FORK TENDER. 12:35.300 --> 12:38.900 align:start position:12.5% line:79.33% size:77.5% ARE THOSE SWEET POTATOES READY? LET'S FIND OUT. 12:38.900 --> 12:41.700 align:start position:20% line:79.33% size:45% IF YOU CAN GO INTO A SWEET POTATO 12:41.700 --> 12:46.833 align:start position:17.5% line:79.33% size:57.5% WITH THE TIP OF KNIFE-- YES, YOU CAN--THEY ARE READY. 12:46.833 --> 12:50.700 align:start position:17.5% line:79.33% size:47.5% YOU'RE GOING TO ADD HALF OF YOUR SWEET POTATOES 12:50.700 --> 12:52.700 align:start position:10% line:84.67% size:80% IN YOUR POWERFUL FOOD PROCESSOR. 12:52.700 --> 12:54.666 align:start position:10% line:84.67% size:80% YOU COULD USE YOUR BLENDER, TOO. 12:54.666 --> 13:00.200 align:start position:20% line:79.33% size:60% YOU'RE GOING TO ADD HALF OF YOUR PECAN AND MILK MIXTURE. 13:00.200 --> 13:04.066 align:start position:10% line:79.33% size:67.5% SO NOW WE'RE GOING TO PUREE UNTIL IT IS COMPLETELY SMOOTH. 13:10.233 --> 13:12.533 align:start position:20% line:79.33% size:55% I'M GOING TO GO AND DO THE SAME THING 13:12.533 --> 13:15.433 align:start position:30% line:79.33% size:40% WITH THE REST OF THE INGREDIENTS. 13:15.433 --> 13:18.600 align:start position:32.5% line:79.33% size:37.5% INTO THIS BATCH I'M GOING TO ADD 13:18.600 --> 13:21.466 align:start position:20% line:79.33% size:52.5% 2 TABLESPOONS OF MY-- NAHUATL WORD-- 13:21.466 --> 13:23.366 align:start position:20% line:84.67% size:60% CHIPOTLE IN ADOBO SAUCE. 13:23.366 --> 13:30.033 align:start position:12.5% line:79.33% size:77.5% IT IS SMOKY. IT IS SWEET. IT IS SPICY, BUT NOT TOO BAD AT ALL. 13:30.033 --> 13:32.366 align:start position:20% line:84.67% size:47.5% AND THEN SOME SALT. 13:34.200 --> 13:36.566 align:start position:10% line:84.67% size:70% I'M GOING TO PUREE IT AGAIN. 13:40.833 --> 13:44.133 align:start position:32.5% line:79.33% size:37.5% OK. SO NOW THAT THE SECOND BATCH IS READY, 13:44.133 --> 13:47.933 align:start position:10% line:79.33% size:70% I HAVE THE SAME POT IN WHICH I COOKED THE SWEET POTATOES. 13:47.933 --> 13:50.366 align:start position:20% line:79.33% size:50% AND I'M GOING TO ADD 4 TABLESPOONS OF BUTTER. 13:50.366 --> 13:52.366 align:start position:17.5% line:84.67% size:67.5% I HAVE IT OVER MEDIUM HEAT. 13:52.366 --> 13:55.733 align:start position:20% line:84.67% size:70% I'M GOING TO ADD THAT PUREE. 13:57.966 --> 14:00.166 align:start position:20% line:84.67% size:60% THE PART FROM HERE, TOO. 14:05.266 --> 14:09.533 align:start position:20% line:79.33% size:47.5% AND NOW WE'RE GOING TO ADD MEXICAN CREMA-- 14:09.533 --> 14:12.000 align:start position:20% line:84.67% size:52.5% MEXICAN STYLE CREAM-- 14:12.000 --> 14:15.266 align:start position:10% line:84.67% size:70% 4 VERY GENEROUS TABLESPOONS. 14:15.266 --> 14:19.066 align:start position:20% line:79.33% size:62.5% MEXICAN CREMA IS NOT LIKE HEAVY WHIPPING CREAM. 14:19.066 --> 14:22.033 align:start position:30% line:79.33% size:42.5% IT IS VERY THICK. IT'S VERY TANGY. 14:22.033 --> 14:25.400 align:start position:20% line:84.67% size:60% IT'S LIGHTLY SALTY. MMM! 14:25.400 --> 14:29.166 align:start position:20% line:79.33% size:55% IT'S GOING TO ADD THAT SAVORY TASTE. 14:29.166 --> 14:31.533 align:start position:17.5% line:79.33% size:55% AND IT'S GOING TO MAKE THIS SWEET POTATO SO CREAMY. 14:31.533 --> 14:33.133 align:start position:30% line:84.67% size:25% COME LOOK. 14:33.133 --> 14:36.566 align:start position:22.5% line:79.33% size:57.5% I'M GOING TO COOK THESE FOR ABOUT 8 MINUTES 14:36.566 --> 14:39.466 align:start position:10% line:79.33% size:67.5% JUST UNTIL IT IS COMPLETELY HEATED THROUGH. 14:42.200 --> 14:45.233 align:start position:40% line:84.67% size:22.5% MMM. MMM! 14:45.233 --> 14:46.733 align:start position:10% line:84.67% size:75% IT'S GOING TO BE A GREAT MENU. 14:56.700 --> 14:59.400 align:start position:20% line:84.67% size:55% IT'S BEEN 3 1/2 HOURS, 14:59.400 --> 15:04.700 align:start position:20% line:79.33% size:60% AND I HAVEN'T EVEN BEGUN TO REMOVE THE ALUMINUM FOIL. 15:04.700 --> 15:06.900 align:start position:20% line:84.67% size:60% AND I CAN SEE THE STEAM. 15:06.900 --> 15:08.533 align:start position:32.5% line:84.67% size:37.5% AND THE SMELL-- 15:08.533 --> 15:11.600 align:start position:30% line:84.67% size:42.5% IT IS SO CITRUSY! 15:11.600 --> 15:13.866 align:start position:12.5% line:84.67% size:77.5% NOW, WHEN YOU DO THAT AT HOME-- 15:13.866 --> 15:17.133 align:start position:10% line:79.33% size:72.5% BECAUSE YOU ARE GOING TO MAKE THIS TURKEY; I KNOW YOU ARE-- 15:17.133 --> 15:20.633 align:start position:10% line:79.33% size:65% BE CAREFUL WHEN YOU REMOVE THE ALUMINUM 15:20.633 --> 15:23.533 align:start position:17.5% line:79.33% size:52.5% AND THE BANANA LEAVES BECAUSE THIS IS GOING TO BE 15:23.533 --> 15:25.166 align:start position:40% line:84.67% size:22.5% VERY HOT. 15:25.166 --> 15:27.200 align:start position:40% line:84.67% size:10% MMM! 15:27.200 --> 15:30.966 align:start position:20% line:79.33% size:40% THE DEEPER I GO, IT IS LIKE A GIGANTIC 15:30.966 --> 15:33.500 align:start position:20% line:79.33% size:45% TAMAL OF A TURKEY, JUST WITH THE TURKEY. 15:33.500 --> 15:36.200 align:start position:40% line:84.67% size:10% MMM! 15:36.200 --> 15:39.433 align:start position:20% line:84.67% size:50% THE SMELL IS DIVINE. 15:39.433 --> 15:42.833 align:start position:12.5% line:79.33% size:77.5% NOW I'M GOING TO PUT THE TURKEY BACK IN THE OVEN 15:42.833 --> 15:46.166 align:start position:10% line:79.33% size:72.5% SO THAT IT CONTINUES TO ROAST JUST ON THE OUTSIDE. 15:46.166 --> 15:48.100 align:start position:17.5% line:84.67% size:67.5% I WANT IT COMPLETELY BROWN, 15:48.100 --> 15:51.233 align:start position:10% line:79.33% size:72.5% AND I WANT THE MEAT TO REALLY FALL OFF THE BONE. 15:54.966 --> 15:57.566 align:start position:12.5% line:79.33% size:70% AND NOW THAT WE'RE HERE, I'M GOING TO CHECK THAT PORK BELLY. 16:00.233 --> 16:02.066 align:start position:30% line:84.67% size:52.5% OK! IT'S VERY TENDER. 16:02.066 --> 16:04.066 align:start position:20% line:84.67% size:70% BUT NOW WE NEED TO BROWN IT. 16:04.066 --> 16:08.366 align:start position:17.5% line:79.33% size:55% SO IT'S GOING IN THERE FOR ANOTHER 20-30 MINUTES. 16:08.366 --> 16:11.833 align:start position:35% line:79.33% size:32.5% I WANT TO GET THE BRUSSELS SPROUTS GOING. 16:11.833 --> 16:13.966 align:start position:10% line:79.33% size:65% SO I'M GOING TO START WITH THE SAUCE. 16:13.966 --> 16:17.566 align:start position:10% line:79.33% size:75% I'M GOING TO ADD 4 TABLESPOONS OF UNSALTED BUTTER. 16:17.566 --> 16:19.633 align:start position:22.5% line:84.67% size:57.5% I HAVE 4 GARLIC CLOVES. 16:19.633 --> 16:22.233 align:start position:22.5% line:84.67% size:57.5% I'M JUST GOING TO CHOP. 16:22.233 --> 16:24.500 align:start position:10% line:79.33% size:67.5% I'M GOING TO ADD THE GARLIC IN HERE. 16:24.500 --> 16:27.233 align:start position:17.5% line:84.67% size:67.5% I HAVE IT OVER MEDIUM HEAT. 16:27.233 --> 16:32.066 align:start position:10% line:79.33% size:75% THANKSGIVING FOR US HAS BECOME THIS FRIEND TRADITION. 16:32.066 --> 16:34.866 align:start position:20% line:79.33% size:42.5% THERE'S NO FAMILY IN WASHINGTON, D.C. 16:34.866 --> 16:37.066 align:start position:20% line:79.33% size:52.5% AND OUR CLOSE FRIENDS HAVE REALLY BECOME 16:37.066 --> 16:39.200 align:start position:20% line:84.67% size:50% OUR AMERICAN FAMILY. 16:39.200 --> 16:41.033 align:start position:20% line:84.67% size:47.5% WE ALL LOVE EATING. 16:41.033 --> 16:42.866 align:start position:20% line:84.67% size:47.5% AND WHAT CAN I SAY? 16:42.866 --> 16:44.966 align:start position:20% line:84.67% size:70% THEY LET ME MAKE THE TURKEY. 16:44.966 --> 16:49.833 align:start position:20% line:79.33% size:40% I'M GOING TO ADD 1/3 CUP OF SOY SAUCE, 16:49.833 --> 16:53.233 align:start position:10% line:79.33% size:67.5% 1/3 CUP OF FRESHLY SQUEEZED ORANGE JUICE. 16:53.233 --> 16:57.166 align:start position:20% line:79.33% size:50% ASIAN AND MEXICAN GO REALLY WELL TOGETHER. 16:57.166 --> 17:00.300 align:start position:12.5% line:84.67% size:77.5% THINK OF SOY SAUCE, PEANUT OIL, 17:00.300 --> 17:03.600 align:start position:10% line:79.33% size:75% TOASTED SESAME OIL WITH CHILES AND AGAVE. 17:03.600 --> 17:04.866 align:start position:10% line:79.33% size:67.5% AND THAT'S WHAT WE'RE DOING HERE. 17:06.400 --> 17:08.766 align:start position:17.5% line:84.67% size:65% 1/4 CUP OF CHERRY VINEGAR. 17:08.766 --> 17:12.266 align:start position:10% line:79.33% size:67.5% AND THEN WE HAVE 1/4 CUP OF AGAVE SYRUP, 17:12.266 --> 17:15.866 align:start position:12.5% line:79.33% size:72.5% BUT YOU CAN ALSO USE MAPLE OR HONEY IF YOU DON'T FIND AGAVE. 17:15.866 --> 17:18.733 align:start position:10% line:84.67% size:72.5% I'M GOING TO GRAB A HABANERO. 17:18.733 --> 17:21.800 align:start position:10% line:79.33% size:72.5% AND I'M JUST GOING TO POKE IT ALL OVER. 17:21.800 --> 17:25.066 align:start position:17.5% line:79.33% size:52.5% AND I'M GOING TO DROP THE HABANERO RIGHT IN HERE. 17:25.066 --> 17:26.600 align:start position:20% line:84.67% size:47.5% AND IT'S JUST GOING 17:26.600 --> 17:28.966 align:start position:22.5% line:79.33% size:47.5% TO LET A LITTLE BIT OF ITS OILS AND HEAT 17:28.966 --> 17:30.600 align:start position:20% line:84.67% size:55% COME OUT TO THE SAUCE, 17:30.600 --> 17:32.933 align:start position:20% line:79.33% size:45% BUT IT'S NOT GOING TO BE SUPER SPICY. 17:32.933 --> 17:36.400 align:start position:10% line:79.33% size:80% OK, I'M GOING TO LET THAT REDUCE FOR ABOUT 15-20 MINUTES 17:36.400 --> 17:38.033 align:start position:17.5% line:84.67% size:65% UNTIL IT'S NICE AND THICK. 17:38.033 --> 17:41.900 align:start position:20% line:79.33% size:62.5% I'M GOING TO TURN THIS ON OVER MEDIUM-HIGH HEAT. 17:41.900 --> 17:47.233 align:start position:10% line:79.33% size:75% AND SO I'M ADDING ABOUT 3 TO 4 TABLESPOONS OF PEANUT OIL. 17:47.233 --> 17:50.866 align:start position:10% line:79.33% size:70% YOU MAY BE SURPRISED TO HEAR "PEANUT OIL," 17:50.866 --> 17:53.000 align:start position:20% line:79.33% size:55% BUT PEANUTS ARE NATIVE TO MEXICO. 17:53.000 --> 17:55.233 align:start position:10% line:84.67% size:70% I KNOW IT SOUNDS VERY ASIAN. 17:55.233 --> 17:57.733 align:start position:20% line:79.33% size:60% BUT GUESS WHERE THEY GOT IT FROM? 17:57.733 --> 17:59.133 align:start position:32.5% line:84.67% size:37.5% YOU'RE WELCOME. 18:04.200 --> 18:06.300 align:start position:20% line:84.67% size:55% A LITTLE SALT, PEPPER. 18:06.300 --> 18:08.866 align:start position:10% line:79.33% size:72.5% WE'RE GOING TO LET THESE CHAR AND ROAST. 18:08.866 --> 18:11.633 align:start position:10% line:79.33% size:75% I MEAN, I REALLY DON'T WANT TO MOVE THEM A TON, 18:11.633 --> 18:15.166 align:start position:10% line:79.33% size:65% BECAUSE I WANT THEM TO GET THAT NICE CHAR. 18:15.166 --> 18:16.733 align:start position:40% line:84.67% size:10% MMM. 18:16.733 --> 18:21.100 align:start position:20% line:79.33% size:47.5% I LOVE THE SMELL OF CHARRED BRUSSELS SPROUTS. 18:21.100 --> 18:24.600 align:start position:20% line:79.33% size:60% I LOVE SO MANY SMELLS IN THE KITCHEN! 18:24.600 --> 18:29.400 align:start position:20% line:79.33% size:62.5% WE'RE GOING TO COOK THESE FOR ABOUT 10-12 MINUTES. 18:29.400 --> 18:31.800 align:start position:20% line:79.33% size:55% ONCE YOU SEE THAT YOUR BRUSSELS SPROUTS HAVE 18:31.800 --> 18:34.100 align:start position:20% line:79.33% size:52.5% A REALLY NICE CHAR ON BOTH SIDES, 18:34.100 --> 18:35.900 align:start position:20% line:79.33% size:55% YOU CAN LOWER THE HEAT TO MEDIUM. 18:39.700 --> 18:42.233 align:start position:10% line:84.67% size:75% THIS IS PORK BELLY PERFECTION. 18:42.233 --> 18:44.900 align:start position:12.5% line:84.67% size:77.5% NOW, IF IT WASN'T THANKSGIVING, 18:44.900 --> 18:47.600 align:start position:30% line:79.33% size:42.5% I WOULD JUST GRAB A PIECE OF BREAD, 18:47.600 --> 18:52.533 align:start position:12.5% line:79.33% size:77.5% DICE THIS UP, ADD SOME AVOCADO, AND DONE. 18:55.633 --> 18:59.633 align:start position:20% line:79.33% size:57.5% I AM VERY EXCITED ABOUT THIS BRUSSELS SPROUT DISH 18:59.633 --> 19:02.066 align:start position:20% line:84.67% size:62.5% BECAUSE IT'S A NEW THING. 19:02.066 --> 19:05.766 align:start position:10% line:79.33% size:60% THANKSGIVING, IT SEEMS-- AFTER LIVING HERE IN THE U.S. 19:05.766 --> 19:09.533 align:start position:22.5% line:79.33% size:52.5% FOR ALMOST 18 YEARS-- IS A VERY GOOD OCCASION 19:09.533 --> 19:11.900 align:start position:20% line:79.33% size:55% TO CONTINUE TO PASS ON TRADITIONS 19:11.900 --> 19:16.166 align:start position:20% line:79.33% size:50% BUT TO ALSO BRING IN NEW THINGS TO THE TABLE. 19:16.166 --> 19:17.933 align:start position:40% line:84.67% size:10% MMM. 19:19.533 --> 19:21.566 align:start position:17.5% line:84.67% size:65% NOW A LITTLE FRESH CRUNCH. 19:23.466 --> 19:25.366 align:start position:22.5% line:79.33% size:57.5% I KNOW WHO'S GONNA WANT TO BITE THAT. 19:25.366 --> 19:28.000 align:start position:20% line:84.67% size:52.5% JUJU LOVES HABANEROS! 19:33.966 --> 19:35.500 align:start position:40% line:84.67% size:10% MMM. 19:35.500 --> 19:37.600 align:start position:10% line:79.33% size:65% WHEN YOU BITE IT ALL MIXED TOGETHER, 19:37.600 --> 19:40.433 align:start position:10% line:79.33% size:75% YOU GET THAT FAT IN THE MIDDLE OF THE PORK BELLY. 19:40.433 --> 19:42.866 align:start position:20% line:79.33% size:55% IT'S JUST EXPLODING IN YOUR MOUTH. 19:42.866 --> 19:45.333 align:start position:12.5% line:79.33% size:77.5% AND THAT GLAZE HAS A LITTLE BIT OF CITRUS. 19:45.333 --> 19:47.766 align:start position:10% line:84.67% size:75% AND IT HAS THE HABANERO TASTE, 19:47.766 --> 19:49.533 align:start position:17.5% line:84.67% size:65% NOT THAT MUCH OF THE HEAT. 19:49.533 --> 19:53.466 align:start position:20% line:84.67% size:47.5% AND MY JOB IS DONE. 20:06.233 --> 20:07.466 align:start position:40% line:84.67% size:10% OOH! 20:07.466 --> 20:09.333 align:start position:10% line:79.33% size:17.5% TURKEY. JUJU! 20:09.333 --> 20:13.233 align:start position:50% line:79.33% size:30% CAN YOU SHUT THE DOOR FOR ME? 20:13.233 --> 20:14.533 align:start position:50% line:84.67% size:25% COME HERE. 20:14.533 --> 20:15.600 align:start position:10% line:84.67% size:52.5% IT LOOKS REALLY GOOD. 20:15.600 --> 20:16.600 align:start position:60% line:84.67% size:30% YOU LIKE IT? 20:16.600 --> 20:17.633 align:start position:10% line:84.67% size:12.5% YEAH. 20:17.633 --> 20:20.433 align:start position:40% line:79.33% size:40% OK. NOW YOU KNOW WHAT WE'RE GONNA DO? 20:20.433 --> 20:22.133 align:start position:10% line:79.33% size:7.5% NO. I'M GONNA TAKE A NAP. 20:22.133 --> 20:23.666 align:start position:20% line:79.33% size:7.5% OK. HA HA! NO. 20:23.666 --> 20:24.833 align:start position:50% line:84.67% size:25% [LAUGHING] 20:24.833 --> 20:26.000 align:start position:10% line:84.67% size:52.5% OK. DO YOU NEED HELP? 20:26.000 --> 20:27.166 align:start position:70% line:84.67% size:15% READY? 20:27.166 --> 20:30.233 align:start position:40% line:79.33% size:47.5% I'M GOING TO DO IT, JUJU. 1, 2, 3. 20:30.233 --> 20:31.700 align:start position:40% line:84.67% size:7.5% AH! 20:31.700 --> 20:33.766 align:start position:10% line:84.67% size:50% JUJU: HEY. NICE JOB. 20:33.766 --> 20:35.533 align:start position:22.5% line:84.67% size:57.5% [PATI SPEAKING SPANISH] 20:35.533 --> 20:37.600 align:start position:10% line:79.33% size:47.5% ISN'T IT BEAUTIFUL? YEAH. 20:37.600 --> 20:41.266 align:start position:12.5% line:79.33% size:37.5% JUJU, I'M HAPPY WITH OUR TURKEY. 20:41.266 --> 20:44.433 align:start position:10% line:84.67% size:62.5% NOW THE TURKEY'S RESTING. 20:44.433 --> 20:46.466 align:start position:40% line:79.33% size:47.5% AND NOW WE'RE GOING TO MAKE THE GRAVY. 20:46.466 --> 20:49.466 align:start position:40% line:79.33% size:40% SO I HAVE ONIONS AND TOMATOES 20:49.466 --> 20:51.666 align:start position:40% line:79.33% size:45% AND ALL THE JUICES OF THE TURKEY. 20:51.666 --> 20:53.433 align:start position:40% line:79.33% size:50% AND NOW I'M GOING TO TAKE ALL OF THESE, 20:53.433 --> 20:54.933 align:start position:40% line:79.33% size:40% AND I'M GOING TO POUR IT HERE. 20:54.933 --> 20:56.500 align:start position:40% line:79.33% size:35% AS I PUT IT IN THERE, 20:56.500 --> 20:58.733 align:start position:40% line:79.33% size:45% JUJU, CAN YOU HELP ME MASH IT 20:58.733 --> 21:00.933 align:start position:40% line:79.33% size:45% SO THAT THE SOLIDS STAY HERE 21:00.933 --> 21:02.800 align:start position:40% line:79.33% size:45% AND THE LIQUIDS GO TO THE BOTTOM, OK? 21:02.800 --> 21:04.000 align:start position:10% line:84.67% size:7.5% OK. 21:04.000 --> 21:06.033 align:start position:40% line:79.33% size:45% OK. THE WAY I TELL YOU, OK? 21:06.033 --> 21:09.300 align:start position:40% line:79.33% size:45% I'M GOING TO START ADDING IT AND THEN-- 21:11.400 --> 21:14.933 align:start position:30% line:79.33% size:52.5% WHAT IS YOUR FAVORITE PART OF THANKSGIVING? 21:14.933 --> 21:16.933 align:start position:10% line:79.33% size:32.5% THE STUFFING. THE STUFFING? 21:16.933 --> 21:18.733 align:start position:10% line:79.33% size:12.5% YEAH. NOW, WHAT DO YOU LIKE 21:18.733 --> 21:21.733 align:start position:30% line:79.33% size:57.5% MORE, THE STUFFING THAT COMES OUT OF THE TURKEY 21:21.733 --> 21:24.500 align:start position:30% line:79.33% size:57.5% OR THE STUFFING THAT WE PUT IN THE BAKING DISH? 21:24.500 --> 21:27.566 align:start position:10% line:79.33% size:50% THE STUFFING THAT WE PUT IN THE BAKING DISH. 21:27.566 --> 21:30.800 align:start position:30% line:79.33% size:60% I LIKE THE STUFFING THAT COMES OUT OF THE TURKEY, 21:30.800 --> 21:32.666 align:start position:25% line:79.33% size:50% SO THERE'S NOT GOING TO BE ANY FIGHTING. 21:32.666 --> 21:35.600 align:start position:10% line:79.33% size:47.5% OK. WHY DO YOU LIKE THAT STUFFING? 21:35.600 --> 21:38.066 align:start position:42.5% line:79.33% size:32.5% 'CAUSE IT HAS SO MUCH TASTE. 21:38.066 --> 21:40.033 align:start position:40% line:79.33% size:45% IT HAS THE FLAVORS FROM THE TURKEY. 21:40.033 --> 21:42.566 align:start position:40% line:79.33% size:45% AND I LOVE THAT IT IS VERY MOIST. 21:42.566 --> 21:44.066 align:start position:40% line:79.33% size:35% AND YOU KNOW I GREW UP EATING 21:44.066 --> 21:46.033 align:start position:40% line:79.33% size:40% STUFFING SINCE I WAS VERY LITTLE? 21:46.033 --> 21:47.233 align:start position:10% line:84.67% size:22.5% SO DID I. 21:47.233 --> 21:49.533 align:start position:60% line:84.67% size:12.5% YEAH. 21:49.533 --> 21:51.400 align:start position:60% line:84.67% size:22.5% OK, JUJU, 21:51.400 --> 21:53.633 align:start position:32.5% line:79.33% size:52.5% SO DO YOU WANT TO SEE IF THE BOYS ARE READY, 21:53.633 --> 21:55.066 align:start position:27.5% line:79.33% size:30% TO TELL THEM TO HELP WITH THAT. 21:55.066 --> 21:56.900 align:start position:27.5% line:84.67% size:45% [SPEAKING SPANISH] 21:56.900 --> 22:00.733 align:start position:30% line:79.33% size:37.5% AND I'LL FINISH IN A MINUTE. OH, NO... 22:00.733 --> 22:04.800 align:start position:30% line:79.33% size:52.5% OK, NOW, I'M GOING TO BRING THE STUFFING 22:04.800 --> 22:06.300 align:start position:27.5% line:79.33% size:25% THAT I PUT IN THE BAKING DISH. 22:06.300 --> 22:08.200 align:start position:27.5% line:79.33% size:45% AND I'M JUST GOING TO ADD 22:08.200 --> 22:12.533 align:start position:30% line:79.33% size:35% ABOUT A CUP OF THIS DELICIOUS SAUCE. 22:12.533 --> 22:14.366 align:start position:30% line:79.33% size:35% THEN I'M GOING TO PUT THIS IN THE OVEN, 22:14.366 --> 22:17.566 align:start position:25% line:79.33% size:37.5% WHICH IS AT 350 FOR ABOUT 20 MINUTES 22:17.566 --> 22:19.900 align:start position:27.5% line:79.33% size:45% UNTIL IT GETS NICE AND CRISP ON TOP 22:19.900 --> 22:21.233 align:start position:30% line:79.33% size:52.5% AND COMPLETELY HEATED THROUGH. 22:23.966 --> 22:25.566 align:start position:30% line:79.33% size:40% I THINK THIS ONE GOES HERE. 22:25.566 --> 22:26.766 align:start position:32.5% line:79.33% size:37.5% AND THEN, LIKE, THE BIG... 22:26.766 --> 22:28.066 align:start position:10% line:79.33% size:17.5% OH, OK. THE BIG KNIFE 22:28.066 --> 22:29.300 align:start position:40% line:79.33% size:45% NEXT TO THE LITTLE KNIFE. OK. 22:30.866 --> 22:32.300 align:start position:10% line:84.67% size:45% NO. WHAT'D YOU DO? 22:32.300 --> 22:33.366 align:start position:30% line:79.33% size:40% YOUNGER BROTHER: NO, YOU DID IT WRONG. 22:33.366 --> 22:34.800 align:start position:10% line:79.33% size:47.5% NO, NO, NO, NO, NO! NO? 22:34.800 --> 22:36.600 align:start position:10% line:79.33% size:60% THIS IS FOR THIS PERSON. OK. 22:36.600 --> 22:38.166 align:start position:10% line:79.33% size:35% THIS IS FOR... OH, OK! I SEE. 22:38.166 --> 22:39.133 align:start position:10% line:79.33% size:32.5% THERE YOU GO. HA HA! 22:43.533 --> 22:45.133 align:start position:10% line:84.67% size:40% PATI: HI! HA HA! 22:45.133 --> 22:48.166 align:start position:20% line:79.33% size:60% PATI, VOICE-OVER: TAMARA AND HER HUSBAND SEAN ARE 22:48.166 --> 22:50.066 align:start position:17.5% line:84.67% size:67.5% TWO OF OUR CLOSEST FRIENDS. 22:50.066 --> 22:52.033 align:start position:20% line:79.33% size:50% AND WE'VE BEEN DOING THANKSGIVING TOGETHER 22:52.033 --> 22:53.366 align:start position:30% line:84.67% size:25% FOR YEARS. 22:53.366 --> 22:55.733 align:start position:20% line:84.67% size:60% SEAN IS A TURKEY EXPERT. 22:55.733 --> 22:58.600 align:start position:10% line:79.33% size:45% I HAVE THE TURKEY. I TOOK IT OUT OF THE OVEN. 22:58.600 --> 23:00.533 align:start position:10% line:79.33% size:35% BUT I HAVE NOT TOUCHED IT. 23:00.533 --> 23:02.633 align:start position:20% line:84.67% size:35% OK. FANTASTIC. 23:02.633 --> 23:03.800 align:start position:40% line:79.33% size:17.5% TAMARA: IT'S BEAUTIFUL. 23:03.800 --> 23:05.066 align:start position:30% line:84.67% size:52.5% PATI: IT'S BEAUTIFUL. 23:05.066 --> 23:06.500 align:start position:10% line:84.67% size:57.5% IT LOOKS HOT DELICIOUS. 23:06.500 --> 23:08.500 align:start position:30% line:84.67% size:25% [LAUGHING] 23:08.500 --> 23:10.400 align:start position:10% line:79.33% size:50% PATI: TAMARA, I HAVE THE PEARS FOR YOU. 23:10.400 --> 23:12.066 align:start position:10% line:79.33% size:35% SO YOU HAVE... SO... 23:12.066 --> 23:14.433 align:start position:10% line:79.33% size:22.5% TARRAGON. BABY SPINACH. 23:14.433 --> 23:16.433 align:start position:40% line:79.33% size:42.5% UH, THINLY SLICED FENNEL. 23:16.433 --> 23:17.833 align:start position:40% line:84.67% size:37.5% AND THEN I HAVE 23:17.833 --> 23:19.300 align:start position:40% line:79.33% size:50% A BALSAMIC OLIVE OIL VINAIGRETTE. 23:19.300 --> 23:20.900 align:start position:10% line:79.33% size:45% SEAN: THE STUFFING SMELLS GREAT. 23:20.900 --> 23:22.100 align:start position:27.5% line:84.67% size:45% PATI: GREEN APPLE. 23:22.100 --> 23:23.266 align:start position:50% line:79.33% size:40% TAMARA: OH, WOW. YEAH. 23:23.266 --> 23:24.866 align:start position:30% line:84.67% size:27.5% I LOVE--OK. 23:24.866 --> 23:27.866 align:start position:20% line:79.33% size:60% DO YOU LIKE THE STUFFING FROM THE INSIDE 23:27.866 --> 23:29.300 align:start position:20% line:84.67% size:47.5% OF THE TURKEY MORE? 23:29.300 --> 23:30.433 align:start position:50% line:79.33% size:37.5% I LIKE THAT ONE MORE THAN... 23:30.433 --> 23:31.500 align:start position:20% line:84.67% size:62.5% I KNOW YOU LIKE THAT ONE. 23:31.500 --> 23:32.433 align:start position:10% line:79.33% size:32.5% I THINK WE... I KNOW! 23:32.433 --> 23:33.700 align:start position:10% line:84.67% size:62.5% SHOULD HAVE A TASTE TEST. 23:33.700 --> 23:35.233 align:start position:10% line:84.67% size:60% TAMARA, CLOSE YOUR EYES. 23:35.233 --> 23:37.666 align:start position:27.5% line:84.67% size:45% PATI: OK. "A." AH. 23:37.666 --> 23:39.500 align:start position:32.5% line:84.67% size:37.5% [PATI LAUGHING] 23:39.500 --> 23:40.500 align:start position:60% line:84.67% size:7.5% OK. 23:40.500 --> 23:42.033 align:start position:30% line:84.67% size:10% "B." 23:44.233 --> 23:46.166 align:start position:50% line:79.33% size:35% OK. I KNOW "B" IS THAT ONE, 23:46.166 --> 23:48.133 align:start position:50% line:79.33% size:27.5% BUT I LIKED "A" MORE. 23:48.133 --> 23:49.466 align:start position:10% line:84.67% size:52.5% SEAN: THE As HAVE IT. 23:49.466 --> 23:51.066 align:start position:30% line:84.67% size:42.5% I HAVE A CONVERT! 23:51.066 --> 23:52.266 align:start position:27.5% line:84.67% size:47.5% YOU GO AT IT, SEAN. 23:52.266 --> 23:53.300 align:start position:10% line:84.67% size:22.5% SEAN: OK. 23:53.300 --> 23:54.700 align:start position:30% line:79.33% size:52.5% I WAS CAREFUL BECAUSE THEY ARE 23:54.700 --> 23:56.066 align:start position:30% line:84.67% size:32.5% REALLY SHARP. 23:56.066 --> 23:58.000 align:start position:30% line:79.33% size:40% I JUST SHARPENED THEM. 23:58.000 --> 23:59.566 align:start position:30% line:79.33% size:37.5% OH, THIS ONE IS REALLY GOOD, TOO! 23:59.566 --> 24:02.066 align:start position:10% line:79.33% size:40% OK. UH, AH, AH-- WE LOVE YOUR...TURKEY. 24:02.066 --> 24:03.300 align:start position:30% line:84.67% size:25% [LAUGHTER] 24:10.266 --> 24:12.533 align:start position:20% line:79.33% size:52.5% PATI: GUYS, EVERYBODY GRAB YOUR OWN PLATE. 24:12.533 --> 24:13.600 align:start position:10% line:84.67% size:75% [INDISTINCT CHATTER, LAUGHTER] 24:31.766 --> 24:33.533 align:start position:25% line:79.33% size:50% MAN: OH, IT'S BEYOND GOOD. AND THE KICK. 24:33.533 --> 24:34.533 align:start position:25% line:84.67% size:50% IT'S GOT THIS DIVOT. 24:34.533 --> 24:35.733 align:start position:50% line:79.33% size:27.5% WOMAN: IT'S AMAZING. YEAH. 24:35.733 --> 24:37.366 align:start position:10% line:79.33% size:45% JUJU: BEFORE THIS, I ALWAYS LIKED 24:37.366 --> 24:38.766 align:start position:10% line:84.67% size:65% THE OUTSIDE STUFFING MORE, 24:38.766 --> 24:40.733 align:start position:10% line:79.33% size:35% BUT NOW I LIKE THE INSIDE MORE. 24:40.733 --> 24:42.300 align:start position:30% line:10% size:55% MAN: I DON'T KNOW IF I AGREE WITH YOU 24:42.300 --> 24:44.400 align:start position:30% line:10% size:60% THAT THE INSIDE STUFFING IS THAT MUCH BETTER. 24:44.400 --> 24:46.000 align:start position:30% line:10% size:55% YOU KNOW, IT'S BECAUSE THE OUTSIDE HAS-- 24:46.000 --> 24:47.533 align:start position:30% line:10% size:57.5% LIKE, THERE'S A TEXTURE THING TO IT. 24:47.533 --> 24:49.966 align:start position:30% line:10% size:55% IT'S GOT THIS DIVOT... 24:49.966 --> 24:52.733 align:start position:30% line:10% size:57.5% WOMAN: PATI, I NORMALLY DON'T LIKE TURKEY, 24:52.733 --> 24:55.066 align:start position:30% line:10% size:57.5% AND I LOVE YOUR TURKEY. 24:55.066 --> 24:57.400 align:start position:27.5% line:10% size:47.5% IT IS SO DELICIOUS! 24:57.400 --> 24:58.766 align:start position:40% line:10% size:47.5% I LOVED IT SO MUCH, 24:58.766 --> 25:00.200 align:start position:30% line:10% size:42.5% I THINK WE SHOULD CELEBRATE THANKSGIVING 25:00.200 --> 25:01.300 align:start position:40% line:10% size:20% IN JUNE. 25:01.300 --> 25:02.966 align:start position:30% line:10% size:25% [LAUGHTER] 25:02.966 --> 25:04.400 align:start position:20% line:10% size:55% SO HAPPY THANKSGIVING, EVERYONE. 25:04.400 --> 25:05.400 align:start position:10% line:10% size:47.5% HAPPY THANKSGIVING. 25:05.400 --> 25:07.033 align:start position:40% line:10% size:47.5% HAPPY THANKSGIVING! 25:07.033 --> 25:08.400 align:start position:42.5% line:10% size:47.5% WOMAN IN RED: WE'RE SO HAPPY TO BE HERE. 25:23.133 --> 25:24.800 align:start position:30% line:10% size:42.5% PATI: FOR RECIPES AND INFORMATION 25:24.800 --> 25:26.700 align:start position:17.5% line:10% size:67.5% FROM THIS EPISODE AND MORE, 25:26.700 --> 25:29.033 align:start position:20% line:10% size:52.5% VISIT PatiJinich.com. 25:29.033 --> 25:30.566 align:start position:30% line:10% size:30% AND CONNECT. 25:30.566 --> 25:33.700 align:start position:10% line:10% size:72.5% FIND ME ON FACEBOOK, TWITTER, INSTAGRAM, AND PINTEREST 25:33.700 --> 25:35.233 align:start position:30% line:10% size:30% @PatiJinich. 25:35.233 --> 25:37.900 align:start position:10% line:10% size:65% ANNOUNCER: "PATI'S MEXICAN TABLE" IS MADE POSSIBLE BY... 25:39.933 --> 25:43.866 align:start position:10% line:84.67% size:70% WOMAN: YUCATAN. EXPLORATION. 25:48.866 --> 25:49.900 align:start position:30% line:84.67% size:40% TASTES TO SAVOR. 25:55.500 --> 25:56.666 align:start position:27.5% line:10% size:45% PLACES TO RELAX... 25:59.233 --> 26:00.966 align:start position:10% line:10% size:72.5% AND PLACES YOU'VE NEVER BEEN. 26:05.100 --> 26:08.133 align:start position:12.5% line:10% size:77.5% YUCATAN--LIVE IT TO BELIEVE IT. 26:08.133 --> 26:10.866 align:start position:20% line:10% size:35% MAN: LA MORENA CHILES AND SAUCES, 26:10.866 --> 26:13.100 align:start position:20% line:10% size:62.5% AUTHENTIC MEXICAN FLAVOR. 26:13.100 --> 26:15.733 align:start position:22.5% line:10% size:45% WOMAN: INTRODUCING FUD CAMPIRANO MEXICAN CHEESES 26:15.733 --> 26:17.966 align:start position:17.5% line:10% size:65% WITH RESEALABLE PACKAGING. 26:19.766 --> 26:23.300 align:start position:30% line:79.33% size:42.5% MAN: THE NATIONAL AGRICULTURAL COUNCIL... 26:23.300 --> 26:26.566 align:start position:30% line:84.67% size:25% MEXBEST... 26:26.566 --> 26:31.533 align:start position:10% line:79.33% size:80% AND THE MINISTRY OF AGRICULTURE, LIVESTOCK, RURAL DEVELOPMENT, 26:31.533 --> 26:33.266 align:start position:20% line:84.67% size:52.5% FISHERIES, AND FOOD-- 26:33.266 --> 26:35.366 align:start position:27.5% line:79.33% size:40% PROUD TO SUPPORT "PATI'S MEXICAN TABLE" 26:35.366 --> 26:45.333 align:start position:20% line:84.67% size:52.5% ON PUBLIC TELEVISION.