**The Art of Cooking with Love: A Conversation with Florence**

In a warm and inviting kitchen, Chef Florence sat down to share her secrets for cooking up a storm. The aroma of garlic wafted through the air as she began to prepare a dish that would become a staple in any culinary enthusiast's repertoire - Bask-style fried chicken.

Chef Florence started by marinating chicken breast in a mixture of fresh garlic, olive oil, and herbs. "We're going to let this marinate for at least 2 hours," she explained, before adding the final touches. Next, she mixed together butter milk, flour, and a blend of spices to create a flavorful crust for the chicken. The result was a dish that was both tender and juicy on the inside, with a crispy exterior.

As we sat down to enjoy our meal, Chef Florence revealed that her love of cooking began in humble beginnings. "Bask food is peasant food," she said. "Cuts of meat nobody wanted, you had to figure out a way to make those meats flavorful and tasteful." Her passion for cooking was evident in every bite, as the flavors melded together in perfect harmony.

As we devoured our meal, Chef Florence regaled us with stories of her restaurant, Johnny Garlic's. "It's rooted in humble beginnings," she said, "but I've made it my mission to bring that same love and care to every dish." The result was a culinary experience that was truly unforgettable - the garlic sauce on the outside of the chicken was strong, but the flavor inside was what really stood out.

We also sampled her signature yam fried chicken, which she assured us was a game-changer. "You'll never taste something so moist, so good, and so flavorful," she promised. And indeed, it was love at first bite - the sweetness of the yams balanced perfectly with the savory flavors of the chicken.

As we chatted, Chef Florence revealed that she had become a bit of a local legend in her community. "People come from all over to taste my cooking," she said with a smile. And indeed, it was clear that she had a special gift for bringing people together through food. From collard greens to fried chicken, every dish on the menu was a testament to her skill and creativity.

As our conversation drew to a close, Chef Florence shared one final secret - a traditional recipe passed down from her grandmother. "It's an old family secret," she said with a twinkle in her eye. "But I'll let you in on a little hint: it involves a lot of sugar...and butter." And indeed, the result was nothing short of magical.

As we finished our meal and prepared to leave, Chef Florence handed us each a bag of her famous yam fried chicken to take home. "You have to try this," she said with a smile. "It's a game-changer - and I'm not just saying that because I invented it." And indeed, it was clear that we had been given a true culinary treasure.

**A Conversation with Chef Florence**

We sat down to chat with Chef Florence about her love of cooking, her restaurant, Johnny Garlic's, and of course, the secret to making the perfect fried chicken. "I've always loved cooking," she said. "There's something special about bringing people together through food."

As we talked, it became clear that Chef Florence was more than just a talented cook - she was a true artist at heart. Her passion for her craft shone through in every dish she prepared, and her restaurant reflected this commitment to excellence.

One of the things that struck us most about Chef Florence was her dedication to using only the freshest ingredients. "I believe that when you use good ingredients, you get good food," she said. And indeed, it showed in every bite - from the crispy exterior of the fried chicken to the sweetness of the yams.

We also asked Chef Florence about her secret recipe for making fried chicken. "It's all about balance," she explained. "You need to have just the right amount of seasoning and spices to make the dish truly shine." And indeed, it was this attention to detail that set her cooking apart from anything else we'd ever tasted.

As our conversation drew to a close, Chef Florence shared one final piece of advice - a reminder that true culinary magic happens when you take the time to do things right. "Don't rush through your cooking," she said. "Take the time to let the flavors meld together, and always use the freshest ingredients."

And with that, we finished our meal and thanked Chef Florence for sharing her love of cooking with us. As we left the kitchen, we couldn't help but feel inspired by her passion and dedication to her craft.

**A Visit to Johnny Garlic's**

As we sat down to enjoy our meal at Johnny Garlic's, it became clear that this was a restaurant like no other. From the moment we walked in, Chef Florence welcomed us with open arms, sharing stories of her restaurant and its history.

The kitchen itself was bustling with activity - pots clanging, pans sizzling, and the aroma of garlic wafting through the air. It was clear that every dish on the menu had been carefully crafted to showcase Chef Florence's skill and creativity.

We ordered a variety of dishes, from fried chicken to yam fried chicken, collard greens, and more. And indeed, each bite was nothing short of magical - the flavors melded together in perfect harmony, with just the right amount of seasoning and spices.

As we chatted with Chef Florence, it became clear that she had a special gift for bringing people together through food. "I love cooking because it's a way to connect with others," she said. And indeed, her restaurant reflected this commitment to community.

From the friendly staff to the cozy atmosphere, every aspect of Johnny Garlic's seemed designed to make customers feel at home. It was clear that Chef Florence had put her heart and soul into creating a culinary experience that would be remembered for years to come.

As we finished our meal and prepared to leave, we couldn't help but thank Chef Florence for sharing her love of cooking with us. And indeed, it was clear that we would be back - again and again, until we had tried every dish on the menu.

**The Secret to Johnny Garlic's Success**

So what makes Johnny Garlic's truly special? As Chef Florence shared with us, it all comes down to a few key elements: fresh ingredients, attention to detail, and a commitment to community. "I believe that when you use good ingredients, you get good food," she said.

And indeed, it was this focus on quality that set Johnny Garlic's apart from anything else we'd ever tasted. From the crispy exterior of the fried chicken to the sweetness of the yams, every dish was a testament to Chef Florence's skill and creativity.

We also asked Chef Florence about her secret recipe for making fried chicken. "It's all about balance," she explained. "You need to have just the right amount of seasoning and spices to make the dish truly shine." And indeed, it was this attention to detail that made every bite truly unforgettable.

As we chatted with Chef Florence, it became clear that success at Johnny Garlic's came down to more than just cooking skills - it was about creating a culinary experience that would be remembered for years to come. "I love cooking because it's a way to connect with others," she said.

And indeed, her restaurant reflected this commitment to community. From the friendly staff to the cozy atmosphere, every aspect of Johnny Garlic's seemed designed to make customers feel at home.

**A Final Word from Chef Florence**

As we finished our meal and prepared to leave, we couldn't help but thank Chef Florence for sharing her love of cooking with us. And indeed, it was clear that we would be back - again and again, until we had tried every dish on the menu.

"Remember," Chef Florence said with a smile, "true culinary magic happens when you take the time to do things right. Don't rush through your cooking - let the flavors meld together, and always use the freshest ingredients."

And with that, we left Johnny Garlic's feeling inspired by her passion and dedication to her craft. We couldn't wait to return and try more of Chef Florence's culinary creations.

"WEBVTTKind: captionsLanguage: enall right gizzards up half a dozen giz if you say it tastes like chicken I'm leaving no we've already had it does this is the only place you're going to want to try everywhere else is going to taste like you bit into your tennis Sho or your belt I haven't seen my belt in years there's plenty more on the menu the burger can't get a better cheeseburger than Joe the massive fish and fries look at the size of that even deep fried desserts this is kind of an off-the-wall usual place to go but with a name like Joe's Gizzard City you know why I'm here gizzards up and they're the best gizzards in the world who else has gizzard alligators and earthworms thank goodness we're serving them from chickens that great idea came from Joe senior who took over his father's chicken joint in 1968 we don't like to waste anything and they turn out to be quite a deal explain exactly what the gizzard is to me that's a grinder look like a second stomach you're not eating the working part of the stomach good I don't like anything that has job oh so that's the muscle of it the muscle of it yeah the muscle around here is Joe junr who's taking over for his dad I was working through the corporate structure of restaurants about 78 years ago so you know it's time to come back and work for the family and take over the gizzard Empire that's right that's gnarly we're actually going to pressure cook the gizzards and why you have to tenderize the gizzard or else it's going to taste like Sho leather so that's why most people don't eat gizzards at home correct what seasonings we put in it all right we're going to have garlic powder celery salt and salt now we Lock and Load Lock and Load baby don't those look precious Joe's famous batter mix now what is this special flow where's it come from I can't tell you that it has like a corn starch consistency but it's not corn starch you never know but it's a special flour it's a lot so if I figured out this one I'm going take some of that home with me and find out now water I'm going to get you a mixer for Christmas oh please this arm is deing up look at that like a python to snap at you all right here we go I I didn't need that many I don't want to waste oh you're going to want more than this burn baby burn is that enough yes I don't want to be a hog and have them all seriously save something for yourself no you you'll love this M look tender you know what I don't think I think they're quite tasty actually I think the seasoning that you brush your cook them in that makes a big difference the batter is is killer don't get gizzards anywhere else these gizzards are the best and deep frying ain't your only option naked Cajun gizzard I got the garlic and urban it's really good hey put him in an omelette is that a gigantic gizzard that's a piece of chicken I got the come both Place bu of Both Worlds oh you can you can get the outside you can get the Outside Inside the outside is what got this place rolling who tell you how to make fried chicken uh my grandmother what's the key to making grape Fried Chicken it's got to keep it juicy you got to boil it next we have our garlic powder got to love garlic mhm celery salt okay so you cook the chicken just to where it's done then we'll batter it and then we'll fry it absolutely dig it let's see it that just coat right on there is that golden super delicious yep wow hauh it's uh super tender and moist but my gosh it falls apart you know the first thing I get out of that what's that is that garlic flavor of that chicken when it boiled m sure's a different way to do chicken thank you fried chicken is coming up it's like East Meats West in Salt Lake City it's a flavor bomb we got 2 more minutes on the curry kebabs amazing like they use traditional spices like the Pakistani flavor Sunny Nar learned to cook with at his parents' popular joint down the street Perfect Look at that now he and his wife irum how's your me are adding to his family's local reputation my mom and dad opening up Curry and hurry back in '98 that's the first Halal restaurant in Utah we had people coming in that never even had Cur but what you're doing is taking traditional Fried Chicken that everybody knows and understands but putting the curry spin to it this combination is mind-blowing I find myself just like craving it sometimes it's just like a really powerful blend of those spices what are we starting with my brother so we're making our house gar Masala so toast in the spices yeah start with the coriander whole black pepper mustard seeds clove cumin a bunch of cinnamon and bay leaf bay leaf well you really are putting a toast on that dude there it is we be back next week it works Real Deal garam masala black pepper this is a Indian chili powder it's spicy actually salt hot curry powder that goes in the batter in the brine as well as on top of the chicken so now we make the brine water vinegar lemon juice black pepper salt curry powder house GM that we just made ginger ginger garlic add our cut chicken to the brine for 24 hours next up we add our house spice to it chicken breading how long does that take to fry about 15 minutes so now we're making our lentil Curry add the water the yellow lentils green lentils salt garam masala hot curry powder crushed Chili Peppers pack sty food is that hot it is the Indian chili powder again let's let that cook about 2 hours or so and then oil the onions cumin that's going to be the sizzle that's going to go on top of the lentils let's plate it our lentil and our mixed veggie Curry right on top of the rice that's it our house ranch chili sball for more spice on my salad house pea and our Curry Fried Chicken you season it off with that house spice you know that that line chicken chicken winner winner chicken dinner there we go if all you sold was spicy lentils I would show up that's it the lentils are really gangster the fried chicken that's good crisp on that I like to get the pita bread put everything in it and just make like a little bite of it it's good stuff M to get all that curry spice then you get the moisture in the fat of the chicken wow that's a lot of flavor bro real deal thank you two Curry Fried Chicken plates this chicken is unique it wrecks Fried Chicken there's so much flavor in it it wrecks it it's very crunchy very juicy these pizzas are the creation of Chef and owner Tom Fay who came back home after culinary school and opened this joint in 2011 when did you get the brainchild to open up the pizza joint knowing that we needed to fill a niche in town uh serve pizza by the slice and just so no one was doing pizza by the slice no just needed to be up to par we needed some good pizza in town funky chicken I love the funky chicken pizza it's probably one of the most delicious pieces of pizza I've had time to get down with the Funky Chicken starts with the chicken chicken breast some fresh chopped basil a boatload of garlic lemon slices and oil so how long we going to let this marinated 24 hours 24 hours into a sheet pan then in the oven and we're going to cook it at this 525 575 575 all right how long we been in 25 minutes that smells awesome dust the peel here is this a cornmeal and flour yep can you hand throw all this hand tossed it's the only way to go wa hey now I like that okay first up pesto fresh basil pesto mozzarella cheese another roasted chicken Aro cards red onions and ricotta cheese here we go five 575 for how long 10 minutes look at that that's not hot at all when the pesto is boiling on the pizza note to S let it cool let it cool fool roasting the chicken with the garlic outrageous making your own pesto over the top little bit of that Rota coming in creaminess saltiness how did you come up with the name uh Funky Chicken funky chicken is just one of my favorite dances there's one other person that I know the Funky Chicken is one of her favorite dancers let's get a Polly on the phun hey hy hi Aunt Polly how are you I'm at a joint in Jackson Wyoming um and they have a pizza called the Funky Chicken no can you give me a little funky chicken sure okay here we go ready how fun your chicken thank you thank you paie this Marine right here this Aviator has got his hands full with a scratch made joint and a really cool sports bar and now we are going chicken pop pie this is real deal because we're taking it from roasted chicken all the way through absolutely you the man we uh we have our own rub for the chicken thyme Oregan parsley little C salt little mustard Bush Berry pepper Cayenne wow little red chili flake and granuli Gro mix all this together and then we just take this mixture and just rub it on getting some under the carpet there aren't you yeah under the carpet over now we going to let this set up a little bit before you cook let this set for like 2 hours in the walkin then in the oven at 350 hour hour and 15 minutes bring it out let it cool then we they can off and pull it pull all the meat shve the bones make the stock that lives in the house of Jo bille you got gosh I like the way you roll now we're going to make the filling for the chicken pot pie so we start with some olive oil some mpaw white onions fresh garlic celery carrot sweating everybody down and take our uh white wine we bring this up to a slight boil and then just bring it down to a slow roll for about 20 minutes then once they're translucent we'll add our mushrooms let this sweat down some more salt pepper basil basil oregano oregano parsley Cayenne there you go buddy stir that in again let it heat up chicken stock we make our own chicken stock bring it up to a slow boil and next up the Rue Cowboy Rue Cowboy Rue that's what we call it cuz we're the cowboy state I've never heard anybody name their r kga r just mix out in get everything coated real nice I got nothing for that heavy cream mix that in again reduce it down about a third potatoes full chicken stir that in and simmer this for about 15 minutes and she's ready to go puff pastry on top little egg wash okay in the oven and that's it that's it 6 minutes got it look at that good looking Pope py you know there's something about chicken on the bone to make the stock from the Bon there's such a depth it's creamy love that you got the mushrooms in there not a ton of crust the veggies are tender but you get some real texture out of those carrots and the celery Dynamite thanks watch out for this guy chicken pot pie there's a lot of really tasty things inside of it it's creamy has a great crunch on the crust off top it's Hardy it's great this is a destination restaurant but you do want to come here it's just a wonderful place to come you named The Joint Sidewinders after something that was so major in your life being a pilot in the Marine Corps so I could understand why when you're going to do something to that degree you're going to make sure that the food has that much respect as well and you really have shown that that's not typically what you find in the sports Department nice job Joe thank I got to see some chicken and dble show how do we make it here we baked the chickens for Wednesday we have baked chicken on the menu my dad wanted to incorporate leftover into um an entree not to waste the food so he started doing chicken and dumplings cram everybody in put a little water in the pan to kind of braze it and I'm going to coat it with a little margarine so that the seasoning sticks salt black pepper chili powder brown sugar a little pepper you can pop in the oven 350 for about an hour and 20 to an hour and 30 minutes pull that out drain it that'll get shredded and we'll start building the gravy yeah got it we're going to start off a little margar melt that down sauté little celery we're going to do a little onion when he say little little a lot of garlic you're getting a lot of the seasoning that's already been in here in the chicken yes the leftover drippings from the baked chicken stir that around after all the vegetables and been saute going to add some water to it more garlic very nice we like the garlic here black pepper white pepper poultry seasoning which got you know little Sage The Sage big key mix those seasonings up a little chicken base chicken flavor and salt the next thing we add is the chicken lot of big flavor coming out of the bones and the skin yep boil the chicken for about 45 minutes to an hour so you're going to cook in this and fortify this stock strain that out so you supplement what you have left over from when got it now we've got our clear stock ready to work with now we're going to make the dumplings dig it I do my allpurpose in self-rising I'm wearing black you have flour I'm going to stand back you're using a combo cuz allp purpose wouldn't rise it would just make a hard rock sprinkle a pinch of salt please tell me that is straight up lard oh this is straight up lard this is where you're going to get that real anxious flavor we're basically making biscuits we're going to cut that lard into that flour and tighten it up with some ice water we got the right consistency here now we'll flower the board roll it out make The Dumping got it you got a rolling pin son yes sir yes sir look at that how long's that been around it says it right there it says legally stolen from Abe Lincoln and it's important we put a little extra flour on them cuz it helps the stock thicken up you're not too worried that it's exact size you just want to make sure they don't stick together yeah you look at this little square right now this thing's going to become about that big about that big around it's going to be awesome add these in here got to stir them immediately right off the B of they stick you got it look how they start to puff up I want to eat that it's cook for about 15 to 20 minutes then when there's about 10 minutes left we're going to add the chicken so the chicken Heats back up take the whole pan dump it in there why not good to go that's how we do it oh man it's thickened up real good look at that that's a good looking dumpling right there m that's about as old school as you're going to find them all right some of that roasted chicken in there m I'm just stalling so I can shovel it all in it's a nice day out these are good spoons creaminess tender chunks of chicken I almost finished the whole Bowl in that time this is the neighborhood pub with above average PB Fair cream sauce for the green chili cheese fries it's off the beaten path but the food is really great you come for the food I come for the food you're double fish in it right now when you come for the food that one's Cofe and the one two keg kitchen punch was all part of the plan when John rally and Jeffrey Kaplan partnered up on this place I wanted to do like a gastro pub with good beer and he wanted a farmhouse Brewery with good food what kind of food do you guys do we do like Farm to Table dishes we all grew up with but just little upscale chicken biscuit with fries in the window the chicken and biscuit sandwich is one of my go-to comfort foods that biscuit of course really sells really really tasty we're going to do chicken and biscuits yeah we're just going to start off with the brine hot water garlic powder kosher salt some sugar throw in an ice to cool that down so we're not scorching the chicken chicken brass chicken th we do an airliner that we cut the wing off of so The Airliner was to make the food a little bit fancier on the airline they would leave the wing connected to it but I also heard cuz it's like still got the wing so it flies oh I haven't heard that one I'll go with that also so you just trim off this save that for wings later yep we just want to make it a little more flat we're going to let this brine overnight so now we're getting cheffy we're going to go SV correct we're going to bag it up put it in our cryovac machine what ti are you running 165 and we let this go for about an hour par cook it a bit so when you're breading it and frying it you're going to be able to achieve that really nice crisp and not have to wait for to cook all the way through exactly it stays nice and juicy and tender all the time dredge it in rice flour and fry it at order we got to make the biscuit yep so we add our flour in salt baking soda baking powder mix the dry a little bit we're going to add our cold butter in local goat cheddar goat cheddar really green onion as well and last but not least the buttermilk as soon as this kind of all sticks together it's done dump this out on here and then we're going to do a little fold on it we're going to do that a couple times to make sure we got some nice layers we got our little custom maker that's a little bit bigger that's a big Biscuit it's a big sandwich I'm a big guy what temp 350 for about 18 minutes all right Chef let's see it toasted our housemade biscuit okay we're going to put a little horseradish Crema our chicken breast that we just took out of the fryer housemade pickles real thin batter on that chicken from the rice flour but super crunchy and then our onion rings from the rice flour as well I love it nice tender biscuit M great chicken this is tender great flavor you're definitely getting a little bit of the brine it's a light crisp fry and the brine of the pickle and the horseradish sauce is dynamite I give you props chicken biscuit sandwich the chicken is fantastic it's moist it's fresh it's quick it's easy and you can get some really good barbecue but this neighborhood joint wasn't initially on Chef and owner Dan Sheridan's radar I had a small pickling company going pickling company yeah everybody has one of those we would have to sell uh tons of pickles to pay rent I mean that'll put you in a pickle yeah it would so Dan tapped into his culinary background and went full-blown barbecue smoking up everything from beef brisket rib plate to bird like what this little barbecue spot is known for chicken salad sandwich chicken salad sandwich the smoked chicken salad is out of this world it's got the smokiness of the chicken the celery ton of spices in there it's awesome so what are we starting off with our dry rub we use this for every meat the cumin garlic powder some powder chili powder chees and salt Cayenne salt black pepper dried mustard Cajun seasoning okay paika brown sugar into that that's ready to go on our Meats so we start with about a 3 and2 lb chicken spatch it take the backbone out season right on the skin now how long we going to let this sit on there few hours go into this smoker 2 and 1 half 3 hours what kind of wood we use all cherry wood here everything's at 250° then we shredd it cuz there's no bones in your chicken salad no we take those out I didn't know if it may be a Wilmington thing like hey free Bone no okay no no no next up we make all our own bacon here we put some bits in our chicken salad sandwich our house Dry R which we just made pink curing salt finish it with some brown sugar so we'll score the fat and that just helps it get inside there it'll go on six seven days now we just rinse it and on the seventh day they rinsed in the smoker cherry wood at 250 yes so no joke all smoke all right go before I eat all the bacon Mayo white and dark meat celery bacon about half gone already but right well someone was eating it lemon Dill seasoning salt salt pepper we're ready to go we get Brio buns where do you buy the pickles from we make all our pickles here of course a nice Spoonful That's All She Wrote anytime you're making smoked chicken smoked bacon putting together a sandwich can't go wrong not too much Smoke on the chicken we got a little celery in there base Foundation you want right what are you pickled with vinegar salt sugar throw some dill in there dry rub and some old B the dry rub Goods in the pickles too yes sir everything well done congratulations thanks a lot chicken salad coming up 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 granulate garlic yadada yada Yad yep Rosemary fresh thyme fresh Sage simmer for 15 20 minutes and how long is this going to Brin overnight what's our next step making a buffalo sauce regular old buffalo sauce isn't good enough nope hot sauce the reaper sauce it's also another style of wing sauce white pepper chili cumin 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 FR 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 bana te that chicken is layered with flavor and it's soaks up that brine so it's super juicy and the caramelized onion anti- Speedo gravy is the piece 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 chicken fried Skillets up 50s diner kind of place it's like a Down Home Country Kitchen biscuits and gravy up you get a lot of food here's your chicken fried Skillet hungry guys to feed lot of loggers construction guys and just about everyone else we come here all the time we love it pancakes Ash BRS everything simple straightforward comfort food man same stuff this joint's been serving up for decades broccoli and cheddar scramble so in Long Time Restaurant vet Jimmy prti bought the place little more coffee he kept what works it's essentially the same menu with a few of his own twists where the recipe from the chicken and dumplings come from from my mother and now head cook Ben McFarland cranking them out chicken and dumplins up this chicken and dumpling is to die for this is the chicken for the chicken and dumplings what we're going to do is skin it skin it first this is a fun it doesn't dry out no I leave the fat on it Fat's flavor throw it on the sheet pan add olive oil just rub olive oil on it there you go I'm going to sprinkle the Rosemary on there salt and pepper nope living on the edge huh that's right then we bake it without any skin without any skin Seasons the chicken without having to worry about the Rosemary not penetrating the skin I'm down with that roast off at 350 for how long 40 minutes it's cooled down and now you de Bon it that's right lot of work for chicken and dumplings you know it is but it's worth it all right brother what do we on to to now dough for our dumplings and little biscuits go on top flour baking powder baking soda leing agent Salt mix it in the I'm going to add the butter about 10 minutes this is what we mix together kind of eyeball it around here buttermilk acid that helps activate the leing agent just mix it so it's just little wet tacky P it out you don't want to mess with it too much give it one little roll qu inch just knocked over your shot glass that's all right it's more than a shot glass that's our dumpling cutter here like your idea this is the same dough we're going to use for the biscuits cut them smaller you'll cut them smaller than this that's right rework it how can you make any smaller we use what's available this is really the the way you guys do this this really the way we do it I'm down with it but gosh that looks like a lot of work now on to a grease sheet pop them in the oven 350 for 6 minutes yep time to make the chicken and Dums start with our water carrots Dill cayenne pepper parsley basil salt we'll let that come to a boil and cook so that's boiling the carrots are soft we're going to add onions celery and our peas throw in our chicken we have chicken stock coming into this game at all nope so no chicken stock no chicken stock we'll let it boil with the chicken for a minute and get the flavor and the fat out of the chicken and we're going to throw our dumplings in there that just goes till those puff up we'll boil it for about 10 minutes till the dough cooks and then it's ready to go wait to try this that's a normal portion that's our normal portion we're going to add our little biscuits that is thick I didn't think it was going to nearly have the chicken flavor you got a ton in there look at that big piece of chicken the veggies look at the dumplings though right there firm but tender dumplings got texture M delicious man scratch made chicken and dumplings you don't see this every day it's good eats man chicken dumplings that's some really righteous chicken and dumplings don't you think yes it is some of the best I've had perfect just wonderful jumbo tea Burg folks are loving whatever he's cooking like Honey Dipped fried baloney might say good 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 they eat here the name is still Uncle L's fried chicken and he's taking taking it to the max whole fried chicken that's how sign to item I can sign with that must make a mess on paper so we're going to inject the bird Cajun 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 go dunk it or Ser we're going to dunk it look at that that the magic 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 that's it's not really oily I think people think oh your Friday 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 exactly what do you think oh it is it's very good chicken it's great it's wonderful hot 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 miles of this joint M you should be getting yourself over here right quick now you know what I do chicken free napkins are 500 bucks each barbecue nachos with pork food here is phenomenal AF Bean him maack it is a bonanza of barbecue Bliss courtesy of champion barbecuers Darren Warth and Shad curtain two dudes who opened this joint in 2010 and at 11,000 square ft well I'm calling it the swine Coliseum this is nuts three full-blown smokers 24/7 24/7 that's a Pig ferris whe and flavor town the brisket pork the ribs are crazy and don't forget about the chicken Asian smoked Wings they've got a real nice smoke flavor to them and then they deep fry them they've got a nice Crunch at the end but the whole CPE come with disorder the whole CPE not mind and I like that you cook your wing crispy it's fantastic Cherrywood play in perfect great spice nice balance subtle not overdone great job brother great job smoked Wings the smoked wings are really juicy really tender I love the Asian glaze sauce it's fantastic you can see why they get awards for their food there are a lot of trophies around here you know you're getting something good I'm really impressed that not only to see you in the barbecue competition circuit and how well you've done but to see that you guys are the real deal running your restaurant making great food which means cook it up more than just Cute Apple Dumpling that apple dumpling is to die for just melt in your mouth it's even better than my my grandmother's this is money well you get that Tang get a little bit of the crunch of the of the dough then you get some of the soft dough that's cooked in the syrup the entire time Apple Dumpling Gang Rides Again this rocks here's the Apple Dumpling little tartness a little sweetness it's just the perfect combination just like a little taste of Heaven tenderloin with fries it's just really a wonderful experience order up in the window I love this place you have got a real nice variety on your menu and the food's legit man you were the real deal thank you no wonder you win all the time they've won all over Northern Nevada he's got trophies that are just used to wedge open a window I mean they're just laying around here I think someone used one as a step stool a second ago we did the chicken wing competition we did first place for about 5 years five Wing nachos up the smoked Wing nachos are awesome everything that you usually see on nachos now suddenly is on chicken they're just devastating we have our chicken wings we're going to make our smoked Wing nachos we're going to rub them down with some oil oil only that's it no salt no pepper now not yet because we're going to De fry them we don't want that Char flavor on the rub okay that's a big Wing there's a couple wingless pterodactyls out there smok them for about 45 minutes 275 okay come out of the smoker into the fryer all right what are we into dry rub which is half Cajun seasoning half rib rub this is our Cajun seasoning paprika salt granulated garlic black pepper white pepper onion powder ground thyme dry mustard and chili powder got it and we're going to go rib rub salt white pepper paprika black pepper chili powder this is going to get interesting in a second sugar white sugar brown sugar clumps granula garlic you don't find the burn on the white sugar no I like it you've won competitions with this rub I have I won't tell anybody do a little half and half here and this is what we're going to sprinkle on the wings hit it with some moonshine barbecue sauce cheese bacon pop in the oven for a minute okay so where are the tortillas there are no tortillas the wing is the nacho it has all the toppings on it all right this I got to F diced tomato how you going to get the Tomato to stay on the chicken one green onion spicy ranch sour cream it's a really good Wing I love the smoke little fry to it who knew your tortilla chip you get the crunch of the outside of the wing the cheese melts on really nice then you have the bacon stick to it so you get all best of both RS all over it you hit that moonshine sauce on there which is dynamite you get yourself some of the cool sour cream that's one of the most unique dishes I've seen on Triple D and you actually pull it off we're talking about scratch made sandwiches funky Creations nacho po Loco in the window the nacho po Loco sandwich is ridiculous the chicken itself is breaded with the nacho cheese chips you don't find this anywhere else it's really delicious now we're going to get into a chicken sandwich that's coated in nacho cheese chips this is the kind of stuff that we used to make up when we were in college when you would have the leftover potato chips that were the crumbles at the bottom I would always incorporate those first we're going to season the egg wash here we've got some hot sauce koser salt fresh Cracked Pepper throw a quick Whisk on that all natural chicken breast little dredge there for the flour into our seasoned egg wash then we're going to pack those chips on there you want to get that Crunch and you want to get that flavor we don't fry them we bake them it's it's healthy see come on just when you think they weren't going to let you be healthy at the Full Belly Deli go ahead and bake the chicken bake the chicken next up the southwest sauce we're going to add our Chipotles and adobo fresh cilantro a little heat in that mayonnaise sour cream then we're going to add the Chipotle and cilantro mixture I just got a huge wa of that Smoky dried Chipotle very interesting I'll hold this your honor okay horseradish lemon juice salt pepper finish it off okay pickles are next got it this is an immersion circulator yes well isn't that just the cutest little thing we have a fountain like that in our room I could also be bright my pickles we've got white vinegar here sugar salt and that'll be our bring liquid we're going to go a whole yellow mustard seed toasted carway seed here peppercorns dry color yep whole garlic bay leaf and arbo chili fresh dill then we're going to add our pickling cucumbers okay then we have our bran how long are we going to go Sous 2 and 1 half hours and 140 could you use some really good SV terminology let's go 39.9 there you go for 2 hours and 41 minutes um and they'll be done then we let them sit overnight look at this can I can I just come and buy this yes yes you can good I'll take this so jalapenos and a bunch of cheddar toast it up we've got our Southwest Sauce Roma lettuce and heirloom tomatoes pickle I like where we're going nacho crusted chicken breast pulled it over Dude red is dynamite it's got good texture good chew but not heavy I love the cheese and the jalapenos on the outside and the chicken breast it's got a really good crunch I mean I heard it when you hit it with the knife awesome smokiness out of the southwest sauce but the kicker that refreshes it is that pickle and that pickle sings singing pickles nacho poo and jalapeno coming in the chicken is real juicy real tender but the chips add like a perfect crunch the pickles are amazing nothing like any pickles I've ever had the jalapeno cheddar bread is definitely the way to go spicy but cheesy if you're looking for a great sandwich I would say this is the best place to come and you're going to leave with a full belly s waffle up everything's waffles here and these are the best waffles in town more waffle batter they're appealing to the eye and your tongue will be happy but it was actually Health that was Derek Green's true inspiration recipes and everything that I came up with literally was because I had a a wife that had cancer and also had a mom that had cancer and you can hide a lot of ingredients in the The Waffle so that they don't have to take as many pills after his wife passed Derek took his waffles to the public working his way to opening the this joint that he runs with his wife LeRon four confused cousins this one has mac and cheese has barbecue sauce the chickens are phenomenal you will not go away hungry what are we into Chef this is the waffle for the confused cousin chicken sandwich confused is right here almond milk flour baking powder pure vanilla I have a second type of vanilla also a pure vanilla white sugar brown sugar and then we have a substitute for eggs keep it vegan coconut oil and Let It Fly Next Step chicken C unbleached allpurpose flour a dop granulated garlic white pepper this is a Mediterranean spice blend that we import from Israel that's awesome parsley granulated onion kosher salt got it next the chicken we're going to go dry flour egg wash dry flour grease 350 6 minutes what are we making next garlic Mac okay Kobe jack cheese oh you're going emerging circulator yes aren we chefing it up a bit now sharp cheddar cheese sodium citrate to make sure that it doesn't Clump up and some heavy cream seal that up why not just melt it in the pan like everybody else s Hot Shot we have our noodles in the pan eggs bacon fat oh so another vegan dish nothing vegan about this one brother ghee garlic salt granulated garlic white pepper you got to think about white pepper the white pepper is there because a lot of our dishes have turmeric and active ingredient that is curcumin very healthy for you and one of the best ways for the body to absorb that is mixed with white pepper okay dump that cheese sauce and some heavy cream in this the last thing we have to make is the barbecue sauce and then the barbecue sauce is part of the house sauce correct water brown sugar paprika mustard garlic black pepper salt all right ketchup lemon juice molasses Liquid Smoke light corn syrup take me to flavor Town brother so for our house sauce we're going to begin with some hot sauce Ranch then that barbecue sauce honey let's see it Bud Grill some cheese chicken maple syrup scoop up this side of cheese slap some bacon on there garlic Mac spicy barbecue smash that down finish that off with a little bit of house sauce I'm actually scared can I phone a friend I wonder know how much this little piggy weighs 2B youd think I need more of that in my day you eat this I don't even know how to attack it hands pick it up you have a pressure washer that's a bite mac and cheese is delicious chicken nice crisp on that nice crunch one of my favorite things is that spicy barbecue sauce that contrasting with the maple syrup get the hot get the and then get the Sweet It Is a gigantic juxtaposition of flavors and textures Dynamite here's your confused cousin we do not show up in Alaska without the Alaska Superstar of diners driving and Dives the one and only Benny Lynn from pagota restaurant in North Pole Alaska so what do you think good favor there barbecue sauce very nice with waffle kby chcken fed just right who was the one that email me said I had to come check this joint out I love fried chicken coming at you it's about the chicken it is always hot and fresh you email me I did I emailed you in February why did you send this to me it's got a lot of history behind it known as one of the oldest bar in Oklahoma and best fried chicken in the state just ask anyone here how's the Fried Chicken here we go chicken started in 1960 my brother George he would cook him on old cast iron skillet oh on a stove passed away back in 1964 but his brothers Ed looking good and Paul doing fine are still serving it the only way you can get it be careful it's hot the way we've always done it don't change your thing one whole cut up bird at a time open them up only now it takes eight electric fryers just to keep up all right how do we commence the chicken Nation first of all we're going to make a breing wheat flour and why wheat flour that's my brother started with okay so a lot of this goes to do with your brother brother he made he made the recipe now we have some cornmeal some salt a little bit of baking powder now we're not marinating this chicken or anything no a little bit of sugar papika and a couple other spices that I'm not telling anybody Can I taste it t like paprik you though didn't it yeah and with some other stuff no we had definitely got some other stuff but you know what out of respect to what you're doing here and how long this has been going on I ain't going to say it okay now I've got to mix it all up you're the first person other in family in 40 some years have seen anybody mix this you ready all right to dust some chicken okay the whole chicken are time so even on your birthday you can't come in and just get all wings no no no no the way it always was that's the way it's going to be cuz that's what your brother was we that's what he did and we're we're not changing any of that dig that do you have a favorite fryer you name them this is a good one here Elsie you name it Elsie Wanda Wheezy Penelope and Sandy what what temperature you running these 333 330 so it doesn't cook it as fast to get as brown as fast it make sure that you cook that meat all the way through and how many minutes does it take to cook a chicken 15 minutes I thought that the wings cooked a little faster than the uh breasts that's what we always done that's just the way we do it so how about this new rule quit asking questions give that a little bit of a tur so they don't stick together and that's it see I want this did you just call Chicken up what do you like the best I'll put them on top oh I'm a wing and thigh kind of guy well this is just ridiculous cuz it's molten hot right now I know Excellent Man super tender and juicy you just the skin turns into a nice crust because of the flour and the cornmeal but boy it's good it's cooled down to a point now where I can just start shoveling it in here's your chicken the most tender the juiciest chicken I've ever had tastes like my grandmother's chicken it's crispy it's crunchy it's kind of like to mix in the bread and butter pickles and around here everybody's got their own way of eating it pick at it and pick at it and then you go at it you have to have a bite of your chicken and a bite of the pickle and a bite of onions pickle onion that's the way to do it right when you come to Texas and you get hash you're going to get it with chicken well only here okay this is my thing it's my thing Word season it chili powder garlic just a handful no measurement a little bit of black pepper we're going to bake this don't ask me how long just till I can smell it cook done you're a smell cooker when I can smell it then I know it's done so no oil or anything just pop it in there you got the chicken fat now what's going to happen we'll bring that out chop it up going to dice this up nice A little bit of butter the whole Farm on that one there yeah potatoes we're going to Brown them up kind a little crispy we're going to add a little bell pepper to it we're going to add some onions black pepper then we're going to add this chicken stir that in little Tony satch seasoning you just let that crisp up hash is good we're going to get us some of these tortillas fried real crisp put this mixture on top of it when you said hash I didn't expect that with a little queso on the top what's in the queso milk bell peppers jalapenos maybe one or two Habaneros slurry of flour and milk a little r thicken it up a little bit and the cheese American cheese and that's it and we just kind of drizzle that over the top and it's a little spicy no here no e spicy tomatoes and avocados crunch up that tortilla in there that's the way I like it right there it's great that's some righteous Ash girl you know what the kicker is here the tortillas is the absolutely but the extra kicker that cheese sauce it's almost like a Mexican Alfredo you got to try this nice job thank you sir that is really good it's always kind of never hit or miss cuz it's always a hit on one please it's like aorus forg of flavors the lamb Kari when this restaurant came it was a huge welcome for people to understand how great Indian food really is and it's Chef sham Aurora and his family who are schooling the locals about the regional flavors of their Homeland Northern India Northern is more meat and more sauce it's like more rich food like more everything and when did you come to the United States 1997 and then your whole family is here now yes sir everybody work in the restaurant yeah okay how's everything T smell over here guys I love the lentil bread I love the plum sauce I love the ti Masala would it be easier to ask you what you don't like probably the chicken Tika Masala today we had the chicken Tika Masala which is like an Indian stew it's creamy it has incredible flavor you just get the whole experience what are we going to make chicken Tika Masala got to do the sauces first we just going to make onion gravy oil gmen coriander I'm done cutting all of these onions thank you much you're you're welcome very little be careful with those i' worked on those all day tomato in the water next we have to make a separate sauce oil ginger garlic this garam masalaa turmeric paprika We'll add it to the onions and the tomatoes we headit it with the immersion blender and then the onion gravy is done onion grav is done now we're going to make the chicken for the tika Masala yes sir homemade yogurt salt on it paprika turmeric garam masala and lemon juice ginger garlic then little touch of color we have some chicken 48 Hours of mar 48 what temperature is the Tor oven running at right now almost 400 is there wood in there miscy charcoal you're not going to tell me it's a mystery charcoal no mystery mystery I wonder if it's oh mosqu mosqu charcoal thought it was mystery charcoal chicken's working time for the sauce put some little ginger garlic little bell pepper some cream onion gravy tomato gravy this the chicken Tika and how long does this cook just until boil it and what's in the rice Chef cloves bay leaf and cumin seed delicious then fenric Leaf cantron Tika Masala and then good to go sir now what is the correct way to eat this over the rice but mostly in Northern India we have to scoop the bread ah well you just told me put it over the rice I'm having anxiety right now about how to shovel it in fast enough but do it and not look like I'm the first time a dog seen a bowl of food so God this is very approachable that's probably one of the staple dishes that people to try when they're trying Indian food for the first time oh my gosh I'm telling you here's your Ginger Fried Chicken the fried ginger chicken is really good we call it aam 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 sasi it's a hot sauce with shrimp paste Thai Chili the shrimp paste shallots Tomatoes Lime Leaf and then you got your red peppers sugar salt paprika for collar blend it's 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 take the chicken out let it dry a little bit but youve 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 going up te Sal that's how I usually say it I love the yard burden this little ginger fry crunch that's on the outside I keep chasing it around cuz I want more of it the S ball is the bomb 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 Pyrenees is a landmark the food here is incredible good flavors made from scratch right from home and right from the Bas tradition 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 hter the best sheep HS oh yeah people would ask the bass 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 pickled 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 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 pred 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're going 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 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 Dr it in a flour seasoning flour black pepper and salt that's it that's it we're not going to the fry 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 what's in the garlic sauce fresh garlic with the olive oil and little bit butter and parsley and here is your bask 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 garlic 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 best chicken that you'll ever have even though it's rooted in humble beginnings bask 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 R chicken right now in the hot Grease You're local food Rider what is it about Florence 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 asked 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 going to first check 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 for oh I wore about five 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 them I I don't work anymore and where do you go nowhere oh I got to try that I right quit and we're going to make candy yams out of these bunch of cooked yams but all of this sugar in there it's a lot of sugar ma'am you're in for a treat add some butter after a while it'll turn into Sy anything else we're going to serve with this we had greens call it 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 put all that stocking 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 you 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 packaged 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 every time I come here and I come here from two to three times a week fried 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 Buzz 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"