**A Day in the Life with Florence**

Florence is always here, and her presence is as warm as her cooking. When asked what she's making today, Florence responds by saying "I want your yam Fried Chicken". She doesn't explain why, but her enthusiasm is infectious. As they begin preparing the dish, it becomes clear that Florence's recipe involves soaking the ribs in vinegar before coating them with a mixture of flour, salt, cornstarch, baking powder, pepper, and barbecue spice.

Florence's secret to tender and juicy fried chicken lies in the brining process. "Longest stay is better, the longer the better," she explains, emphasizing the importance of patience in her cooking method. The ribs are then dredged in a mixture of flour, seasoning, and baking powder before being fried for 15 minutes. As they work, Florence's team follows her lead, pouring water into a pot to create a flavorful barbecue sauce.

The addition of Liquid Smoke and ketchup takes the sauce to the next level, giving it a rich and tangy flavor. Florence's use of dry ingredients like sugar, onion powder, cumin, and mustard adds depth to the dish, while the vinegar-soaked ribs provide a nice balance of acidity and sweetness. As they cook down the sauce, the aroma wafts through the kitchen, tantalizing everyone with its promise of deliciousness.

Florence takes pride in her work, having perfected her fried chicken recipe over the years. "I've worn out about five or six dutch ovens," she jokes, referencing her extensive experience working with heavy cooking vessels. Despite being a beloved fixture in the community, Florence is always willing to try new things and take feedback from her customers.

When asked about her secret to success, Florence responds by saying, "The world moves really fast, but it doesn't here. Florence is always here." Her dedication to her craft is evident in every dish she prepares, and her customers appreciate the care and attention that goes into each meal.

As they work on preparing the yam Fried Chicken, Florence's team learns about the importance of seasoning and marinating. "I don't know what yam Fried Chicken means," one team member jokes, but Florence simply smiles and says, "You'll see." And indeed, when the dish is finally ready, it's clear that Florence has outdone herself. The combination of tender yams, juicy chicken, and rich collard greens is a true masterpiece.

Florence's presence in the kitchen is undeniable, and her influence extends beyond the cooking process. She's a pillar of the community, and everyone who knows her can't help but be drawn to her warm personality. As she puts it, "You walk softly and carry a big stick." And when she says this, you know that Florence is someone to be taken seriously – in the kitchen and out.

When asked about her plans for retirement, Florence simply laughs and says, "Not soon, I hope some of the people who work here told me that you once quit when you get mad him. I don't work anymore." Despite being a force to be reckoned with in the culinary world, Florence is humble and kind, always willing to lend a helping hand (or spatula) to those around her.

In short, Florence is a true gem, and anyone who gets the chance to try her cooking should do so without hesitation. Her yam Fried Chicken is a game-changer, and her collard greens are the perfect accompaniment. So, if you ever find yourself in her presence, be sure to ask for Florence's famous recipe – and don't be surprised when she invites you to join her team in the kitchen.

"WEBVTTKind: captionsLanguage: enorder in you can't go wrong when it's done right and they're doing it right biscuits and duck gravy food's just out of this world southern style a lot of the dishes remind me of my childhood and that's the vibe Louisville natives Tyler troter and Lorie Beck were going for when they open this joint in an old house gr house was a home so we wanted the food to reflect sort of the things that we grew up eating that we love so they brought and trained chef and Kentucky native Andy Myers to amp up and narrow down the dishes it's like a brunch menu served 7 days a week ready roll on two fried baloney sandwiches there's something about a fried baloney sandwich if you're from this region and gril house does it so well so a fried baloney sandwich is a brunch item here in Louisville it is yeah what are you what you what are you nodding over there I think it's all the time okay good the first thing that we do is we make a spice kit I've heard it called a lot of things but a spice kit works for me grated nutmeg Dex Roos black pepper coriander garlic powder some uh salt curing salt paprika and then we've got some nonfat dry milk powder milk salads okay you know what that's for emulsifying brings it together ties it up we add a little bit of ice water this is all beef yes so we're going to take these two blend them together and start grinding sheet tray it partially freeze it cut it this you get these at the carnival right here right yep grind again I'm like resisting the herur to just Reach Out And Touch all over it don't do it don't do it going to load this guy up so the casing we just soak it for a second just to make it a more pliable real easy to do that when we're standing here and dearis is singing well Hello Dolly it's so nice to have you back where you belong he's trying to work after we case it we smoke it and what are you smoking it with cherry fantastic so it's a nice great color we vacuum seal it and we cook it in an immers circulator to get the temperature up to 155 dig it how you going to make that egg Chef Sunny Side there you go that's definitely not me that's going to be all this girl our house baloney maybe we should just try a little piece for science see how sounded official yeah why not there you go I'm going to fry this on the flat top in a little bit of butter I I could just dip that mustard and eat it and you know it's even going to have more flavor once it heats up we have a Brios bun and what kind of cheese is that a New York white cheddar is it always two or is it just cuz dearis and I are both here it's always two there you go little finishing salt Cracked Pepper a little bit of hot sauce little baby mustard greens look at that on your mark get set go oh my God that is straight up legit awesome it's super flavorful this is kind of a cross between a nice summer sausage and a baloney the balance is really great and the texture is the best part about it this is dynamite I like the egg it makes it kind of Saucy and messy I don't like any sandwich that's not going to run down my arms so especially in the morning you know it hits all of those salty Savory notes that you want it's got a nice little kick to it baconing Biscuit the food's delicious the vibe is just so relaxed Lori and Tyler definitely have been innovators in this city and Rosa in San Antonio Texas former teacher iris orelis is schooling the locals on authentic Puerto Rican cookie cu with sweets I always kept telling my husband I want to own a restaurant I want to cook so you always had the restaurant in your head okay so she left her 25e teaching career and went for it and they're going big with this dish this is like the Flintstone brosaurus type pork job once you mix it with the white rice and the beans it's like a perfect perfect plate we are going to make tuleta kkan it's a big pork chop holy moly I don't think You' ever seen a chop like that yeah they're very unique you've got the pork chop this is the back now you come down the side here's your ribs that's the rib wow this thing is just riddled with flavor the only challenge to this is how to cook this all together and not have these loins become dry by the time these sides and Rib areas become tender so that's why we brine them add salt just a tiny bit of salt yes so these are brind overnight next we are going to season them salt and oregano garlic salt Sofrito and then oil okay and why are we making two well I guess one for you and one for me sounds good to me okay so now we are going to add the anato especially around the edge because we want the anato to make the skin very crispy the anato seed is ground up to make the CH powder to give a nice beautiful red Hue to this then we're going to bake them for 15 minutes at 350 for 15 minutes that's it because then after that we fry them to orders let's see it sister we're going to eat this pork chop with white rice garnish it with some the beans with the pumpkin sweet plantains garnish it with chimy churi and you're ready to go winner the other guys going to show up the ones that are going to share this with you the rest of the football team you need to call them well I'll tell you this right off the bat that's dangerous chimmy cherri's Dynamite the presentation of course is amazing the meat on the bone surrounded by the fat when you can get a bite of the pork chop and the cherome all together that's prime time but I don't even know why you go to all that effort to serve that pork when the rice and beans are money this just wrecks rice and beans for every other culture I eat that every day I've been to a lot of restaurants I've never seen that cut I've never seen that presentation fantastic all right Uncle l no one hit wonder two Jumbo tea Burg folks are loving whatever he's cooking like Honey Dipped fried baloney might say good it it's good and a dip smoked sausage sandwich just soaks in the bread and it's great and jumbo cheeseburger it's just cheeseburger to have he makes a real good monster burger here but even with all that stuff gets better every time I eat here the name is still ug lose fried chicken and he's taking it to the max whole fried chicken that's how see to it them I can stand with it must make a mess on paper so we're going to inject the bird caj and creole butter like something you buy so you move it around a little bit there you go but you don't go through the skin because then it can have a chance to leak now you have to be a little bit choosy about the marinade you do cuz it's got a bunch of sugar in it to burn your oil exactly legs and th first 40 minutes 40 minutes you going to dunk it or Ser it we're going to dunk it look at that that the magic for the corruption by the way I am taking the corruption home with me all right oh my gosh you can really pick up the flavor of that garlic butter you really don't need a knife look how tender and juicy that is it's not really oily I think people think oh you fried it it's got to be all oily take our first family photo looks like us do you're off the chain man I got to tell you wow that's good this is like real chicken oh exactly what do you think oh it it is it's very good chicken it's great it's wonderful hot wings here are great mama don't even cook it better than that you ever have this chicken it's crazy you got a lot to be proud of thank you if you live within 300 mil of this joint M you should be getting yourself over here right quick now you know what I do chicken's free napkins are 500 bucks each you're going to dig this Herby's bar in Chow House the chicken smashed potato we're going to make the brine water brown sugar poer salt orange concentrate orange concentrate okay I like it lemon juice Ginger got it a sea salt blend red chili flake little granula garlic Yad yada Yad yep Rosemary fresh thyme fresh Sage simmer for 15 20 minutes and how long's this going to brine overnight what's our next step making a buffalo sauce regular buffalo sauce isn't good enough nope hot sauce the reaper sauce it's also another style of wing sauce white pepper chili Ginger mustard Cayenne tumer there you go with that concentrated orange juice again and the butter we have our buttermilk and the buffalo sauce that we just made so this goes in Brian's for another day yep next up caramelized onion cream sauce clarified butter salad oil onions sea salt blend white pepper garlic Andy glaze a little white wine cream little bit of cream cheese and let that reduce we' got to make the chicken flour got it AP flour basil oregano cumin thyme Ginger guess what garlic white pepper white pepper oh how did I miss that he teed it up rub Sage chili powder mustard cumin coriander parsley paprika are we missing salt there or thank you so now the chicken comes out of that to high gluten flour into an egg wash into this and then we go to the frer and all we do is just take a regular baked potato smash it throw it in there when the chicken's cooking that's it top them with the green beans our chicken onion cream sauce scallions on top bonaa te that chicken is layered with flavor and it soaks up that brine so it's super juicy and the caramelized onion anti- Speedo gravy is the pie to resist Al I mean that's what ties this whole thing together this is a stick to your ribs kind of a meal and it's really done with real culinary process this family has been serving up their Caribbean soul food for 20 years you're going to love it this is a wel Street Cafe and when you tell somebody about the restaurant how do you describe it it's legent how long you got on them chops I'm ready there is nothing like when you get a pork chop that is fried to Perfection and then someone puts some gravy on top now we're going to get into some fried pork chop I'm going to just make my little seasoning here salt garlic powder you've had to see this neighborhood change quite a bit the 20 years you've been here lots lots lots black pepper Paka back in the day day this was the Jazz epicenter right just about every other building had a bar club or something you don't see that anymore you're kind of like The Unofficial mayor of this whole area I bet everybody knows you now I'm going to season them up so bone in pork chops the flavors in the bone we'll drop in flour fry them 4 minutes on each side nice little shallow fry again I like the way you roll now we ready to make the gravy so we got a little bit left in the bottom of the pan lots of flavor little flour onions garlic little bit of salt in here pepper brown gravy flour Kitchen Bouquet nice little color out of that add the water let it simmer for 15 minutes and add the pork chops back in I like it and we're going to do some greens with this yeah we can oh I love greens put the collar greens in I mean that's an eleph in here right there oh yeah it is I got laughing now we're going to be here all week add some garlic and some onions put a little bit of oil in it to keep the greens kind of loose got to keep your greens loose salt garlic salt habanero peppers some black pepper little chicken base I put my big old turkey in that's a monster how long we going to let this cook about 2 hours ready is this enough green oh look I need to rent one of those boo to lay down in and take a nap is that right pork chops don't get as much play as they deserve it's impossible for this pork chop to be dry sits on there on this bath of gravy and the greens they still got a little bite they're not mushy love a little bit of that smoke that turkey leg that's lights out right there well done my friend pork Chop's ready the gravy is absolutely delicious with most people's greens I'm like reaching for hot sauce I'm reaching for salt and pepper I come here I don't reach for anything but my fort that's the truth I have enough to feed me and myself and I for two three days very fortunate to have a place like this they all treat you like family as well they know your name me myself and I thank you no problem at Green mosqu Barbecue in Austin Texas two chop beef got a oder Tom Davis has been making his favorites since 88 be PL salad Bean your barbecue is the best in to from brisket and ribs ribs are really tasty to scratch made jumbalaya this is Texas jumbalaya all kinds of sandwiches catfish poor boy and even this Texas favorite chicken fried steak big here very big here start out with eggs and how long you guys been making uh 20 years really 20 years all right milk whole milk only please okay so this is it eggs or whisk all right we got your self RIS and flour seasoned pepper so it's salt sugar pepper and then red yellow and green bell peppers that are dried it's a sweet black pepper is what I call it I love this bell pepper thing in here that that's wonderful and it adds a little bit to it Ranch Ry Dred mix once you get it all nice and mixed up all this wow that's a lot of seasoning and you go flour I go milk so you don't put the flour on first I come from school if you put the flour on it first it helps the egg wash stick to the flour everybody says that yeah I mean who cares about those culinary procedures and PR and I get yelled at every time I do it I probably do it backwards we double dip all our chicken fried steaks so I got to have a thick batter on it Accord to Mylo oh so sorry so sorry you know what I'm telling something this from here throw another basket on top yep cuz it will float for about 3 minutes she's ready check check check check check check check check check check check check you going shake shake shake me in ER very hot that close us and smear all kinds of gravy on it you can cut it with a fork so you got to know you got some tender Factor there I like it I think I pick up that ranch dressing in there a little bit that's probably the crunchiest or the biggest batter I found on I love it I love it it's half gone I've I've been know to take wings out of people's hands no I could I it tell oh have that is some thick batter on that huh yeah it's very good a thank you sir definitely excellent excellent food it's an awesome place just barbecue and I love barbecue love the green mosqu all right great service great food there's one thing that I think we're pretty sure on you have a love affair of food you you love coming to work this do not even work is it no it's this fine it's it's home just wonderful having International Food like Indonesian food here in Philadelphia here's your Ginger Fried Chicken the fried ginger chicken is really good we call it a am kalasan this tastes exactly like how my grandma used to make it all right so what are we making next the ginger paste for ginger Fried Chicken add our candle nut shallots garlic ginger Gango turmeric fresh turmeric powder this is going to be what's on the chicken now I'm going to bruise this lemongrass tie it up and just stuff it in the pot Indonesian bay leaf turmeric salt we use Country Chicken so it's not as like fatty as like you know young chicken yard bird and then we're going to add the paste let it boil how long 2 hours got it now we add our coconut milk and this will cook for about another 20 minutes strain out the ginger Flakes and take out the chicken so much going on here now we're making our s trasi it's a hot sauce with shrimp paste TI chili the shrimp paste shallots Tomatoes Lime Leaf and then you got your red peppers sugar salt paprika for collar blend when the magic happens delicious can't tell there's any shrimp paste in there or TI chilies we're going to cook it off yep so now we took the chicken out let it dry a little bit but you've skimmed off some of what we've cooked and that's all on top of the chicken now basically you're frying the ginger paste now the ginger fried chicken is ready you got your rice little sble B te Sal ma that's how I usually say it I love the Yardbird this little ginger fry crunch it's on the outside I keep chasing it around cuz I want more of it the S ball is the bom with the rice with the crunch with the fry with the chicken when you can get that Optimum bite it Dynamite Ginger fried chicken has the crispy skin that you want but then the tender moist meat on the inside the ginger it just tingles on your tongue and then putting that sunball with it super delicious so here I am on the east side of Bakersfield California right by the Southern Pacific Railroad now from 1901 to 1935 this place was a lot of different joints but since 1935 everybody in Bakersfield knows this place this is the Pyrenees Cafe Pyrenees is a landmark the food here is incredible good flavors made from scratch right from home and right from the Bas tradition book this old world menu has been a longtime staple here so when Julie and Rod Crawford took over in 2014 they weren't about to change it bask food is it hard to explain that to people in Bakersfield no everybody in Bakersfield gets it it's hard to explain to the rest of the world traditionally it is ethnic food that comes from the bass region between France and Spain and frenchorn Chef Gilbert Hernandez knows a thing or two about the Basque people it was the best sheep Herer the best sheepers oh yeah people would ask the bask to come to the United States to raise sheep these are poor people living in the Hills yes with nothing they used to make a meal so they have to become creative and they use every part of the animal you can get everything from the pickle tongue to soup or whatever the specials are for the day fried chicken ready they're the best at it it's really kind of a main State and it's not Southern Fried Chicken by any stretch in the imagination and I think the garlic just makes it something different so what are we going to make today Chef fried garlic chicken we're going to fry the garlic or we're going to fry the chicken we're going to fry the chicken okay let's go all right little chickens yes you just take a knife right through no question of where the joint is that was a no lookie now you're showing off now we go to season the chicken Salt black pepper garlic powder chicken base and we're going to put some uh fresh garlic okay a lot of garlic little olive oil yes you're welcome there we go perfect now how long we going to let this marinate chef at least 2 hours at least 2 hours yes then after we're going to put some butter milk and then after we D it in a flour seasoning flour black pepper and salt that's it that's it we're not going to the fryer we're going to this yes this is the B way of doing it because nobody Ines mountains had okay no no I like how it just takes his time just nice and easy and how long do we cook it 15 20 minutes what comes with this Chef this come with the green beans and french fries there's the chicken very nice whatch in the garlic sauce fresh garlic with olive oil and little bit butter and parsley and here is your basket garlic chicken the garlic on the outside is very strong but the garlic and the flavor inside the chicken is what is really nice it's tender it's juicy lots of flavor the crust on the chicken is great I have restaurants called Johnny garlics mhm I have one in Bakersfield but if I was going to ever make fried garli chicken that would be the example outstanding the garlic just hits you right away as soon as you bite into it probably don't want to have your first date after you eat it but it's very very good the best chicken that you'll ever have even though it's rooted in humble beginnings bas food is peasant food cuts of meat nobody wanted and you had to figure out a way to make those meats flavorful and tasteful how close is this to traditional original bask like you get at home probably a little better than than what we had at home mother pork chops there's no place like Florence is in the hardland I have chicken in duin Country Classic just like my grandmother would have fixed back in the day when we were kids how'd you find this place man this place has been around since the 50s which is when Florence Kemp started cooking up her brand of Southern Comfort here at the age of 20 and she still stirring the pot with the help of her daughter Victoria how many generations of families do you get coming through here we see fourth generation customers it's going to make you feel fantastic yes I was born and raised in the South and when I came here I knew I'd found the mecca fried rib appetizer the fried ribs really a unique kind of experience it's a light breing it's not too thick the barbecue sauce is amazing what are we going to make today fried ribs like pork ribs yes how' you know that's my middle name guy fried ribs Fetti how do you want to start we cut these ribs so these are spare ribs or St Louis style ribs has this fried rib always been on the menu no my dad used to live with me and he got old and I have to go home and try to fix his dinner and so this is something I could fix quick he was 105 holy moly so we go from the lemon juice and vinegar into the water mhm and now this is going to brine for a day longest stay is better the longer the better so when it gets done we put the salt and pepper on it now we're going to make the houses into our fried ribs first we start with flour this is the salt cornstarch there we go baking powder pepper and then we put that all over the ribs yes okay then we gr rib for 15 minutes how many come with an order Florence three or four who makes the laws around here oh my daughter thinks that she's the mother now and I'm the daughter are we going to serve these with anything barbecue sauce okay I'm folling the lead I know you're the boss I like that take this water and pour it it okay going to do put the water in the pot M and then we're going to put all of these dry ingredients the sugar it's like a little onion powder so a little barbecue spice okay A little cumin mhm little mustard H we are a team look at us go Flo oh yeah little Liquid Smoke water or really bad moonshine it's Vin now we go ketchup we'll let this cook down and then when the ribs come out we'll get them with the sauce looking good that's tasty not too much batter nice and juicy I think the key was that you soaked them in the vinegar got a nice little flavor from that how you like that sauce oh there's good Tang in that sauce ma'am thank you I'm going to have more fried ribs fried rib appetizer enjoy it's already a good rib but when you put that batter on top of it it just takes it over the top everybody should try a fried rib right fying chicken right now and the hot greas your local food Rider what is it about Florence's the world moves really fast but it doesn't here Florence is always here I mean it's an inspiration for how good you can get if you take the time to do it that long when they ask what do you want I said I want your yam Fried Chicken you've never tasted something that is so moist so good and so flavorful what are we making now yam fried chicken I don't know what yam Fried Chicken means so I'm just going to follow you when to First sck it and season it with salt and pepper and then we also have a little seasoning in the flour too how old are those dutch ovens there Flor oh I wore out about five or six of them I don't think I've ever heard of anybody wearing out a a dutch oven I think you probably wore out some people that have worked here I think there have been people that come to work here and that have had to go retire and you're still working yes and they ask me all the time when I'm going to retire I don't think that's going to happen not soon I hope some of the people that work here told me that you once in a while you quit when I get mad him I I don't work anymore and where do you go nowhere oh I got to try that I quit and we're going to make handy yams out of these bunch of cooked yams but all of the sugar in there a lot sugar ma'am you're in for a treat add some butter after a while it'll turn into syrup anything else we're going to serve with this we got green C greens yes I'm going to put these in the pot and then I'll pour all this water in baking soda there's the sugar salt chicken stock you put all that stock in they're going to cook about an hour and a half plain old fried chicken is good for me but now we're going yam Fried Chicken we've already put our yams on the plate take the collard greens okay good right in the sauce you go now you try that all right you invented that yes delicious really season your chicken well there's a lot of flavor in that pot I love collard greens nice and tender not mushy perfectly cooked chicken tendered candied yams and you package deal fantastic I need that yam Fried Chicken amazing tender and juicy on the inside the yam sauce just made it so delicious and how about the Collard I have them time I come here and I come here from two to three times a week Fri chicken I needed it 15 minutes ago I'm running behind so in OKC this is a must goto absolutely you have to try it all your taste buds are just going to come alive at one time you're a big personality you walk softly and carry a big stick yes I do yes I do I resemble that remark thank you very much for having me I really appreciate it thank you watch out for Florence she quit she'll be back e\n"