Good Eats (1999–2012): Season 10, Episode 17 - Fowl Territory - full transcript
Alton cooks his favorite, Cornish game hen, with an eye on food safety.
(boy)
MATILDA!
(whistles)
I'LL NEVER FORGET THE FIRST
TIME I CAME FACE-TO-FACE
WITH PUNICA GRANATUM.
I WAS OUT IN THE WOODS
LOOKING FOR MY DOG,
AND THERE IT WAS.
I MEAN, I GUESS SOME HIKERS
HAD DROPPED IT OR SOMETHING,
BUT ANYWAY, I REMEMBER,
I TOOK IT HOME,
AND I CUT IT OPEN,
AND--WHOO! WHAT A SHOCKER.
YOU KNOW,
I THINK THAT THE POMEGRANATE
IS STILL SHOCKING
TO MOST WESTERN SENSIBILITIES,
AND THAT ITSELF IS SHOCKING
WHEN YOU TAKE INTO ACCOUNT
THE POMEGRANATE'S CULINARY
AND NUTRITIONAL POWER.
IT MAY BE STRANGE.
IN FACT, I'M NOT EVEN SURE
IT'S FROM THIS PLANET,
BUT WHEREVER IT'S FROM,
THE POMEGRANATE IS...
¶ GOOD EATS ¶
Closed Captions provided
by Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
THE FIRST TRICK TO DEALING
WITH THIS STRANGE CRITTER
IS TO UNDERSTAND THAT
ITS ANATOMY IS DIFFERENT,
TO SAY THE LEAST.
HERE WE HAVE THE CROWN,
TECHNICALLY CALLED THE CALYX.
AND IF YOU LOOK DOWN INTO THAT,
YOU'LL ACTUALLY SEE
THE STAMEN CLUSTER
OF THE ORIGINAL FLOWER.
NOW, THE BERRY--
AND YES, THIS IS A BERRY--
IS WRAPPED
IN A LEATHERY EXOCARP
UNLIKE ANYTHING
I'VE EVER ENCOUNTERED
ON ANY FRUIT BEFORE.
WHEN SHOPPING FOR POMEGRANATES,
PICK THOSE THAT ARE
BRIGHTLY COLORED,
RELATIVELY BLEMISH-FREE--
THERE ARE ALWAYS GOING
TO BE A FEW MARKS.
THEY SHOULD BE HEAVY
FOR THEIR SIZE.
WRINKLES ARE A SIGN
OF DRYING, SO STEER CLEAR.
NOW THEY RIPEN IN LATE AUTUMN
AND ARE AVAILABLE THROUGH
THE WINTER MONTHS.
OF COURSE, WITH GLOBALIZATION,
IT'S ALWAYS WINTER SOMEPLACE.
BECAUSE THEY LIKE THE COLD, THEY
CAN BE KEPT IN THE REFRIGERATOR
FOR UP TO TWO MONTHS,
AND, OF COURSE,
YOU CAN GET THE JUICE
WHICH I HAVE HERE,
ANY OLD TIME.
IT IS SURPRISINGLY VERSATILE
STUFF, AS WE SHALL SOON SEE,
BUT THERE ARE ADVANTAGES
TO DIGGING INTO THE REAL THING,
WHICH CAN BE A LITTLE BIT
OF A CHALLENGE AT FIRST.
POMEGRANATE.
LOOSELY TRANSLATED, IT'S LATIN
FOR "MANY-SEEDED APPLE,"
AND TO SEE THE INSPIRATION
FOR THIS, ALL YOU HAVE TO DO
IS CUT THROUGH THE LEATHERY
EXTERIOR AND REVEAL
THE ALIEN WORLD INSIDE.
EMBEDDED IN THIS WAXY MESOCARP
ARE ANYWHERE
FROM 400 TO 1,000
OF THESE STRANGE STRUCTURES.
THEY'RE CALLED ARILS.
THEY'RE LITTLE SACS
OF FLAVORFUL JUICE,
EACH ONE ENCAPSULATING
A TINY SEED.
THE JUICE IS
THE TREASURE THAT WE SEEK,
BUT AS ANY TREASURE
HUNTER WILL TELL YOU,
THERE ARE OFTEN BOOBY TRAPS.
¶
AS YOU CAN SEE,
EACH INDIVIDUAL ARIL IS
ITS OWN EXPLODING DYE PACK,
SO WHAT WE NEED
FOR SAFE HARVESTING HERE
IS SOME KIND
OF PROTECTIVE MEDIUM,
LIKE MAYBE A CONTROLLED PLASMA
FIELD OR A BOWL OF WATER.
NOW TAKE A THIN SLICE
OFF OF EACH END...
THUSLY,
AND THEN SCORE
FROM POLE TO POLE,
AND WE'RE NOT WANTING TO CUT
ALL THE WAY THROUGH THE SKIN.
THAT'LL MAKE A MESS.
JUST BARELY SCORE THE OUTSIDE.
THAT'S GONNA MAKE SPLITTING
THIS GUY A LOT EASIER LATER ON.
THERE. NOW THE WATER.
THERE.
NOW UNDERWATER, JUST KIND OF
DIG YOUR THUMBS IN ONE END
AND SPLIT OPEN.
THERE, NOW YOU
CAN SEE THAT, WELL,
DEPENDING ON THE MAKE
AND MODEL, SO TO SPEAK,
OF THE POMEGRANATE,
THE ARILS WILL EITHER
JUST KIND OF FALL OFF
OF THE INTERIOR PULP, OR YOU'LL
HAVE TO REALLY WORK THEM.
EITHER WAY, JUST KIND OF NUDGE
THEM OFF WITH YOUR FINGERS.
THAT'LL PREVENT BREAKAGE--
AS MUCH AS POSSIBLE, THAT IS.
HERE'S THE OTHER GROOVY
THING ABOUT WORKING IN WATER,
BESIDES PREVENTING, YOU KNOW,
ARTERIAL POMEGRANATE SPRAY,
IS THAT BECAUSE THEY'VE
GOT SEEDS IN THEM
AND THEY'RE FULL OF WHAT IS
ESSENTIALLY A SUGAR SYRUP,
THE ARILS SINK
DOWN TO THE BOTTOM,
WHILE THE WAXY SURROUNDINGS,
THE PITHY PART,
FLOATS UP TO THE TOP, AND THAT
WILL SAVE YOU A LOT OF CLEANING
LATER ON DOWN THE LINE.
NOW DRAIN OFF THE PITH.
AND DRAIN THE ARILS.
AND SPREAD THOSE OUT
ONTO SOME PAPER TOWELS
TO DRY.
WHEN YOUR ARILS
ARE NICE AND DRY,
MOVE THEM TO AIR-TIGHT
CONTAINMENT,
EITHER GLASS OR PLASTIC,
AND TOP WITH A MOIST,
NOT WET, PAPER TOWEL.
THUS CONTAINED AND STASHED
HERE IN YOUR CHILL CHEST,
THESE THINGS WILL KEEP
FOR UP TO TWO MONTHS.
OR WE COULD
JUST EAT THEM ALL NOW.
(laughs)
THE SERVING OPTIONS
ARE UNLIMITED.
YOU CAN SPRINKLE
YOUR ARILS ON SALADS.
YOU CAN PUT THEM
ON TOP OF BAKED GOODS.
NICE CUPCAKE.
STIRRING THEM INTO GUACAMOLE--
VERY AUTHENTIC,
BELIEVE IT OR NOT.
OOH! ONTO YOGURT.
EVEN HEALTHIER THAN BEFORE.
AND, OF COURSE, THEY ADD A NICE
ACIDITY TO GRILLED FOODS.
SOUP? ABSOLUTELY,
ESPECIALLY VEGETABLE SOUPS
AND, GOSH DARN IT,
MY ABSOLUTE FAVORITE,
POMEGRANATE ON COTTAGE CHEESE.
I DON'T KNOW, THERE'S JUST
SOMETHING ABOUT THAT, UH,
I DON'T KNOW,
THAT LITTLE JEWEL-LIKE...
POP, KIND OF LIKE A CROSS
BETWEEN, I DON'T KNOW,
CAVIAR AND CANDY.
SPEAKING OF POPS, YOU KNOW,
POMEGRANATES HAVE PROPITIOUSLY
APPEARED IN THE POP ART
OF MANY CULTURES
THROUGHOUT THE AGES.
FOR INSTANCE, GREEK MYTHOLOGY,
SPECIFICALLY THE STORY
OF PERSEPHONE AND HADES,
WHICH I'M PRETTY SURE
APPEARS HERE
IN "FANTASTIC FANTASIES OF FOOD
SCIENCE FICTION" NUMBER 31.
LET'S READ, SHALL WE?
(Alton)
"ONE DAY, PERSEPHONE,
DAUGHTER OF DEMETER,
"THE GODDESS OF AGRICULTURE
WAS WALKING IN HER FIELDS
"WHEN SHE WAS ABDUCTED
BY HADES,
"THE DARK LORD OF
THE GALACTIC UNDERWORLD.
"HOPING TO MAKE HER HIS WIFE,
HADES TEMPTED PERSEPHONE
"WITH EDIBLE DELICACIES,
BUT TO NO AVAIL.
"EVENTUALLY,
PERSEPHONE WAS LURED
"INTO HADES ON-SHIP
GARDEN AND SEDUCED
"BY THE STRANGE RED FRUIT
SHE FOUND THERE.
"EVENTUALLY, SHE WOULD
COMMANDEER THE SHIP,
"CRASH LAND AND ESCAPE, TAKING
THE POMEGRANATE WITH HER.
THEY GROWN IN THE MIDDLE
EAST TO THIS DAY."
GREAT STORY.
OKAY, SO THE ORIGINAL
DIDN'T REALLY END LIKE THAT,
BUT THIS--THIS IS BETTER.
¶
¶
THESE DAYS,
MOST POMEGRANATE PATRONS
ARE AFTER THE JUICE ALONE,
AND WITH AN AVERAGE
OF 700 ARILS PER FRUIT,
YOU SHOULD BE
ABLE TO EXTRACT,
OH, ABOUT 1/3 OF A CUP OF JUICE
FROM A MEDIUM SPECIMEN.
NOW EXTRACTION WILL, OF COURSE,
REQUIRE SOME TECHNOLOGY,
AND I KNOW JUST WHERE TO GET IT.
(coughs)
OF COURSE, IF WE'RE GOING TO PUT
THE SQUEEZE ON POMEGRANATES,
WE MIGHT WANT
TO GET SOME ADVICE
FROM SOMEBODY WITH
A PROFESSIONAL INTEREST
IN APPLYING PRESSURE.
HELLO, ANYBODY HOME?
OH, DUNGEON MASTER?
(laughing evilly)
THE MASTER APPROACHES!
HERE I AM, MASTER!
HERE I AM!
OH, HELLO--EW!
HAVE YOU BEEN
JUICING POMEGRANATES,
OR HAVE YOU
INJURED SOMETHING?
OH, MASTER,
I DIDN'T KNOW YOU CARED!
UGH!
(groveling)
I'M NOT SO SURE I DO.
GREAT, THANKS.
DO YOU HAVE ANYTHING TO
SHOW ME BESIDES AFFECTION?
OH, YES, COME
THIS WAY, MASTER.
¶ THIS WAY THIS
WAY THIS WAY ¶
I HAVE TWO TYPES
OF JUICERS--SQUEEZY
AND SPINNY.
SPINNY, LIKE THE REAMER,
USES RIBS
TO BUST UP THE INSIDES.
JUICE RUNS OUT.
THIS ONE GETS THE JOB
DONE NICE AND MESSY.
YOU GET AS MUCH ON YOUR
HANDS AS YOU DO IN THE BOWL!
MANY SEEDS REMAIN.
WHAT FUN!
WHAT WORK.
GOT ANYTHING A LITTLE
LESS LABOR-INTENSIVE?
WELL, IF MASTER'S
FEELING A LITTLE LAZY,
USE THE ELECTRIC REAMER,
GOOD FOR GETTING JUICE
FROM EVERYTHING
FROM, SAY, AN ORANGE
TO PERHAPS AN ARMADILLO.
TRY SOME.
UGH! ACK!
TOO BITTER!
TOO MUCH EXTRACTION.
I DON'T--HEY, I LIKE
THE LOOKS OF THIS.
OH, TALK ABOUT EXTRACTION.
THAT JUICE GRINDER
TURNS ANYTHING
INTO A CREAMY
MILK SHAKE.
HERE, TRY THIS.
I MADE IT FOR YOU EARLIER.
YEAH? WHAT IS IT?
UH, BASS, MASTER.
UM, MAYBE WE SHOULD
JUST GO STRAIGHT
TO THE, UH--THE--
THE SQUEEZIES.
AH, BEHOLD, MASTER,
THE COMMERCIAL-GRADE
CITRUS JUICER
WITH A MANUAL
EXTRACTOR ARM
CAPABLE OF EXERTING
2,000 POUNDS
OF SKULL-CRUSHING
PRESSURE.
YOU CAN JUICE ANYTHING
WITH THIS BABY,
FROM A PINEAPPLE
TO A CONFESSION!
(cackling)
MMM. VERY NICE, BUT
WHAT IF I DON'T HAVE
ONE OF THESE
FANCY MACHINES?
(growling)
WELL, IF MASTER'S LOOKING
TO PINCH A FEW PENNIES,
JUST USE BLENDY.
"BLENDY?"
HERE BLENDY, BLENDY,
BLENDY, BLENDY, BLENDY.
HERE, BLENDY!
AH! BLENDY!
OH, A BLENDER.
YES. BLENDY, OH...
OOH, LOOK, SEEDSIES!
YEAH, ARILS.
YEAH, OKAY, SO JUST DUMP
'EM RIGHT IN THERE THEN?
YEP, DUMP 'EM
RIGHT IN THERE,
PUT THE LID ON,
AND PULSE A FEW TIMES.
TAKE THIS UP, STRAIN OUT
THE NASTY PULPY STUFF,
AND VOILà.
THAT'S A GOOD IDEA.
MULTITASKER. I LIKE IT.
YOU KNOW, I--I DON'T
RECOGNIZE THIS BLENDER.
OH, IT'S MINE.
YOU KNOW, FOR GOLDFISH.
I JUST HEARD
MY MOM CALL ME.
OH, TELL HER
I SAID HELLO.
I SURE DO MISS
THE OLD DAYS.
OKAY.
WHAT FUN WE USED TO HAVE.
OH, YEAH, SURE WILL.
(Alton)
THERE WE GO.
NOW I THINK I'LL
JUST GIVE THAT A TRY.
AHH! FRESH, TANGY.
REMINDS ME OF SOMETHING,
KIND OF LIKE, UM...
AH, GOT IT.
AH, THIS IS GRENADINE
OR POMEGRANATE SYRUP.
IT GETS ITS NAME
FROM THE FACT THAT
THE FRENCH WORD FOR POMEGRANATE
IS GRENADE, WHICH IS
ALSO THE FRENCH WORD
AND OUR WORD FOR THIS DEVICE.
PRETTY COOL.
NOT ONLY DOES THIS LOOK
A GOOD BIT LIKE THIS,
BUT WHEN YOU OPEN THEM UP, STUFF
FLIES OUT AND MAKES A MESS.
GRENADINE WAS ONCE
PRODUCED EXCLUSIVELY
USING POMEGRANATES GROWN
ON THE ISLAND OF GRENADA,
WHICH ALSO MAKES SENSE.
THESE DAYS, MOST MODERN
GRENADINES ARE MADE WITH, UH...
WELL, CORN SYRUP, ARTIFICIAL,
NATURAL FLAVORINGS...
NO ACTUAL POMEGRANATE THERE,
SO THAT'S A GOOD ARGUMENT
TO MAKE OUR OWN.
OH, YOU SHOULD
ALWAYS KEEP THESE UP
AND OUT OF THE REACH
OF CHILDREN.
THERE.
COMBINE...
... IN A 4-QUART SAUCE PAN
SET OVER MEDIUM HEAT.
NOW SINCE THIS WOULD TAKE
ANYWHERE FROM 12
TO 20 FRESH FRUITS,
FEEL FREE TO GO AHEAD
AND USE THE BOTTLED STUFF.
SURE, IT MAY LACK SOME
OF THE FINER NUANCES
OF FRESH FRUIT, BUT WE'RE
GONNA COOK THE HECK OUT OF IT,
SO NO GREAT LOSS.
NOW STIR OCCASIONALLY,
AND WHEN THE SUGAR HAS
THOROUGHLY DISSOLVED,
DROP THE HEAT TO MEDIUM LOW
AND COOK UNTIL THE MIXTURE
REDUCES TO 1 1/2 CUPS.
IT SHOULD TAKE
ABOUT 50 MINUTES.
THERE, THAT'S WHAT
WE'RE LOOKING FOR--
JUST A VERY, VERY LIGHT SYRUP.
KILL THE HEAT,
COOL FOR 30 MINUTES,
AND THEN TRANSFER YOUR
NEWLY CREATED GRENADINE
TO A CLEAN BOTTLE OR JAR.
COVER AND STORE IN THE FRIDGE
FOR UP TO SIX MONTHS.
USES? OH, GOSH, YOU NAME IT.
MARINADES, DRESSINGS, SAUCES
AND, OF COURSE, A HOST
OF CLASSIC COCKTAILS
INCLUDING HURRICANES,
SHIRLEY TEMPLE--
OOH! AND THE TEQUILA SUNRISE.
OH, EXCUSE ME.
START BY FILLING A ROCKS
OR COLLINS GLASS WITH ICE.
DOSE THAT UP WITH ONE JIGGER
OF QUALITY TEQUILA.
THAT'S 1 1/2 OUNCES, OF COURSE.
YOU'RE GOING TO WANT
TO ALMOST TOP THE GLASS WITH...
LEAVE JUST A BIT
OF ROOM AT THE TOP,
AND THAT IS FOR THE GRENADINE.
WE'RE GOING TO USE...
THAT'S A TABLESPOON,
AND BECAUSE IT'S A HEAVY SYRUP,
IT WILL SINK TO THE BOTTOM,
MAKING A PRETTY PATT
SO BE SURE YOU DON'T STIR IT.
MMM. IT'S LIKE AN EAGLES
CONCERT IN A GLASS.
EXCUSE ME.
¶
IF YOU CONTINUE
TO REDUCE YOUR GRENADINE
UNTIL IT REACHES THE STATE
OF A HEAVY SYRUP...
WITHIN MINUTES,
YOU WOULD HAVE YOURSELF
A POMEGRANATE MOLASSES,
PERFECT FOR DRIZZLING
ONTO ICE CREAM, PANCAKES,
OR YOU COULD USE IT
AS A GLAZE FOR MEATS.
BY THE TIME IT'S
ALL SAID AND DONE,
YOU WILL HAVE ABOUT 1 CUP
OF POMEGRANATE MOLASSES
FOR YOUR ORIGINAL
4 CUPS OF JUICE.
NOW WHEN IT COMES
TO USING THIS AS A GLAZE,
I WOULD ALWAYS LET IT COOL DOWN
TO KIND OF A SYRUPY CONSISTENCY.
IT'LL BE EASIER TO DEAL WITH.
NOW, IF WE ONLY HAD
A GOOD PIECE OF MEAT--
WELL, LOOKEE THERE.
WE'VE GOT OURSELVES
A LEG OF LAMB.
NOW IF YOU BUY YOUR LEG OF LAMB
ALREADY BONED AND ROLLED,
UNROLL IT, BECAUSE WE
CAN GET LOTS OF FLAVOR
ON THE INSIDE, STARTING
WITH SOME SALT AND PEPPER.
AND, YES, I DO KEEP
THEM MIXED OCCASIONALLY.
THERE YOU GO.
AND JUST POUR ON THE SYRUP.
DOESN'T TAKE A LOT.
LOOKS KIND OF LIKE CHOCOLATE
SYRUP GOING DOWN, DOESN'T IT?
LAMB, CHOCOLATE--
EW.
BRUSH THAT ON.
I'M USING JUST A BRUSH
WITH A SILICONE END ON IT.
BETTER THAN BRISTLES.
JUST TRY TO GET INTO ALL
THE LITTLE NOOKS AND CRANNIES.
THERE.
NOW FOLD BACK TOGETHER
AND TRY TO JUST GET INTO
KIND OF A UNIFORM PACKAGE.
NOW, AS FOR THE TYING--
BUTCHER'S TWINE.
AND I LIKE TO WORK
WITH JUST ONE LONG PIECE.
WE'LL GET THE FIRST ONE STARTED
AND WE'RE GOING TO USE
WHAT'S CALLED
A SURGEON'S KNOT.
LOOP ONCE, LOOP TWICE,
AND THEN TIE OFF
AS IN A REGULAR KNOT.
LEAVE A LITTLE BIT OF LENGTH
THERE TO FINISH IT.
NOW WE'RE JUST GONNA
START MAKING LOOPS
AND SCOOTING THEM ON
AND TIGHTENING THEM.
THERE'S ONE.
SLIDE.
TIGHTEN...
AND PULL DOWN.
THERE'S TWO, AND I THINK ONE
MORE WILL PROBABLY DO IT.
AND PULL.
THERE IS THREE.
NOW WE'RE GOING TO LAY HIM OVER.
THERE.
AND CUT ABOUT, OH,
10 INCHES OF STRING THERE.
NOW TAKE THIS.
WRAP IT AROUND
THIS BACK PIECE ONCE.
WE'LL WRAP HERE
AND FINISH TYING IT OFF
WITH THE SAME KNOT
THAT WE STARTED WITH.
THERE.
NEXT STEP--
WASH THOSE LAMBIE HANDS.
AH, TIME FOR A LITTLE
MEAT AND HEAT.
I HAVE MY GRILL
PREHEATED TO MEDIUM,
ABOUT 375 DEGREES.
FIRST STEP IS WE'LL HIT THIS
WITH A LITTLE SALT AND PEPPER
ON THE OUTSIDE, ONE SIDE ONLY.
AND RIGHT ONTO THE GRILL.
RIGHT INTO THE MIDDLE
OF THE GRILL.
LITTLE MORE SALT AND PEPPER.
NOW IT IS INCREDIBLY IMPORTANT
THAT WE COOK OVER
INDIRECT HEAT HERE,
BECAUSE THERE IS A LOT OF SUGAR
IN THE POMEGRANATE MOLASSES.
SO I HAVE THIS IN THE MIDDLE.
ONLY NUMBER ONE AND NUMBER
THREE BURNERS ARE ON.
IF YOU HAVE TWO BURNERS
ON YOUR GRILL,
JUST RUN ONE ON, SAY,
MEDIUM HIGH,
AND PARK THE MEAT
OVER THE SILENT FLAME.
IF YOU'RE WORKING WITH
CHARCOAL, JUST BUILD YOUR FIRE
OVER ON ONE SIDE.
NOW I'M GONNA LET THIS
COOK FOR 15 MINUTES.
I'M GONNA COME BACK.
I'M GONNA GLAZE IT.
GIVE IT A QUARTER TURN,
COOK ANOTHER 15,
AND REPEAT TWO MORE TIMES
FOR A TOTAL OF ONE HOUR
OF COOKING AND ONE
REVOLUTION OF THE LAMB.
PULL WHEN THE MEAT HITS
AN INTERNAL TEMPERATURE
OF 130 DEGREES,
COVER LIGHTLY WITH FOIL
AND LET IT REST 10 TO 15
MINUTES BEFORE CARVING.
MMM. GOOD, AND GOOD FOR YOU.
HOW GOOD? GOOD QUESTION.
HMM.
HELLO, MR., UH, ANDERSON.
HOW ARE WE TODAY?
WELL, LET ME TELL YOU.
NOT GOOD.
HEART DISEASE. STROKE
VARIOUS CANCERS.
IT'S ALL THOSE FREE
RADICALS, MR. ANDERSON.
YOU'VE GOT TOO MANY
UNPAIRED ELECTRONS
SLAMMING THROUGH
YOUR SYSTEMS,
SEARCHING FOR ATOMIC
DANCE PARTNERS.
AND YOU KNOW WHAT?
THEY DON'T CARE WHAT DNA
STRAND THEY KNOCK OVER
IN THE PROCESS.
WHAT CAN YOU POSSIBLY DO?
WELL, FOR STARTERS,
YOU COULD DRINK MORE
POMEGRANATE JUICE!
IT'S LOADED WITH
THE VERY ANTIOXIDANTS
KNOWN FOR PUTTING FREE
RADICALS OUT OF YOUR MISERY.
A SINGLE SERVING
CONTAINS MORE THAN DOUBLE
THE NEUTRALIZING
POWER OF RED WINE
AND SEVEN TIMES
THAT OF GREEN TEA.
DRINK UP, AND SINCE
I JUICED THAT MYSELF,
YOU ARE GETTING ALL OF
THE PROTEINS, THE CALCIUM,
THE IRON, VITAMIN C
THAT ARE OFTEN DESTROYED
DURING THE PASTEURIZATION
PROCESS.
THEY EXPECT YOU
TO EAT THIS?
I'LL BE RIGHT BACK.
OH, SORRY.
YOU DRINK UP.
I'LL BE RIGHT BACK.
NURSE! NURSE!
¶
MR. ANDERSON,
WE ARE GOING TO REVISIT
YOUR JELL-O OPTIONS,
AND I WANT YOU
TO PAY CLOSE ATTENTION
BECAUSE IN THE UNLIKELY
EVENT OF YOUR SURVIVAL,
I'M GOING TO WANT YOU TO
MAKE THIS THREE TIMES A DAY.
BEHOLD!
YOU'RE GONNA NEED...
IT COULD BE FRESH-SQUEEZED.
IT COULD BE BOTTLED.
JUST MAKE SURE IT IS
NOT FROM CONCENTRATE.
DOESN'T WORK TOO WELL.
1/2 A CUP OF THAT WILL GO
INTO A LARGE MIXING BOWL,
AND I WANT YOU TO SPRINKLE...
... OVER THAT.
NO REASON TO STIR.
JUST SPRINKLE IT IN.
NOW THIS IS CALLED
BLOOMING, AND BASICALLY,
IT'S GONNA SATURATE
EACH OF THE GRANULES,
ALLOWING THEM TO EVENLY
DISSOLVE LATER ON.
IF YOU SKIP THIS STEP,
YOU'RE GONNA HAVE CLUMPS
IN YOUR JELL-O,
AND THAT IS NOT GOOD EATS.
NOW WHILE THAT BLOOMS,
PLACE THE REST OF THE JUICE
INTO A SMALL SAUCEPAN,
ALONG WITH...
APPLY HIGH HEAT AND BRING IT
JUST TO A BOIL.
NOW WHEN IT DOES HIT A BOIL,
TURN OFF THE HEAT
AND MOVE THAT
OVER TO THE GELATIN
MIXTURE.
POUR VERY GENTLY,
STIRRING CONTINUOUSLY.
THERE.
STIR UNTIL THE GELATIN
IS COMPLETELY DISSOLVED.
THEN WE'RE GONNA HAVE TO
REFRIGERATE 30 TO 40 MINUTES
OR UNTIL THE GELATIN
IS JUST BARELY SET.
IF IT SETS ALL THE WAY
UNTIL IT IS NICE
AND HARD AND WIGGLY,
THEN IT WILL BE TOO LATE
TO MAKE ADDITIONS,
AND WE WANT TO MAKE ADDITIONS.
BEHOLD--GELATIN
AT THE CORRECT SET
FOR ADDING INGREDIENTS.
AT THIS VISCOSITY, WHATEVER
WE ADD--IN THIS CASE...
... WILL NOT SINK TO THE BOTTOM
OR FLOAT TO THE TOP.
THEY'LL STAY IN SUSPENSION.
NOW JUST MIX THOSE IN
AS QUICKLY AS POSSIBLE.
WE'LL TRADE OUT FOR A LADLE
AND GO AHEAD AND DOSE THIS
OUT INTO THE MOLD OR MOLDS
OF YOUR CHOICE.
IN THIS CASE, I REALLY
LIKE THESE LITTLE
KIND OF DOUGHNUT-CRULLER
MODELS--SINGLE SERVING.
NICE AND DAINTY FOR SOMEONE
IN YOU KNOW, YOUR CONDITION.
NOW RETURN THESE
TO THE CHILL CHEST
UNTIL THEY ARE THOROUGHLY SET,
ABOUT ANOTHER HOUR.
HERE YOU GO, MR. ANDERSON,
A GOURMET DESSERT
THAT EVEN NURSE RATCHED
COULD LOVE,
PACKED WITH FLAVOR,
A WEE BIT OF CRUNCH
AND THE KIND OF
PHYTOCHEMICALS THAT,
HAD YOU BEEN EATING
THEM ALL ALONG,
MIGHT HAVE KEPT YOU OUT
OF THIS SAD PREDICAMENT.
I REALIZE THAT
POMEGRANATES
MAY SEEM LIKE THEY'RE
FROM ANOTHER PLANET,
BUT BELIEVE ME, THEY MAY
JUST SAVE YOUR LIFE,
SO JUST TAKE
THE OLD SPOONSIE,
AND JUST DIG RIGHT IN.
OH, COME ON,
DON'T BE A BIG BABY.
I KNOW IT'S A BRAND-
NEW FOOD, BUT...
MR. ANDERSON?
OH, WELL, IT MAY BE TOO
LATE FOR YOU, OLD BOY,
BUT IT'S NOT
TOO LATE FOR ME.
AHEM. BYE-BYE NOW.
YOU HAVE A--
HAVE A GOOD DAY.
WELL, I HOPE THAT
WE'VE INSPIRED YOU
TO BREAK OUT OF THE APPLE-
BANANA-ORANGE RUT
AND INTO ONE
OF THE STRANGEST
AND STRANGELY APPEALING
BERRIES ON THE PLANET,
THE POMEGRANATE.
IT'S A POWERFUL INGREDIENT.
IT'S GOT A VERY UNIQUE FLAVOR.
IT'S GOOD FOR YOU.
AND EATING THE ARILS IS
A LOT LIKE, I DON'T KNOW,
EATING NATURE'S CANDY.
I'M NOT REALLY SUGGESTING THAT
THEY'RE NOT FROM THIS PLANET,
BUT YOU KNOW, THE POMEGRANATE'S
FLAVOR IS REALLY OUT OF THIS--
UH, I'M ALTON BROWN.
UM, SEE YOU NEXT TIME
ON "GOOD EATS."
(boy)
MATILDA!
(whistles)
I'LL NEVER FORGET THE FIRST
TIME I CAME FACE-TO-FACE
WITH PUNICA GRANATUM.
I WAS OUT IN THE WOODS
LOOKING FOR MY DOG,
AND THERE IT WAS.
I MEAN, I GUESS SOME HIKERS
HAD DROPPED IT OR SOMETHING,
BUT ANYWAY, I REMEMBER,
I TOOK IT HOME,
AND I CUT IT OPEN,
AND--WHOO! WHAT A SHOCKER.
YOU KNOW,
I THINK THAT THE POMEGRANATE
IS STILL SHOCKING
TO MOST WESTERN SENSIBILITIES,
AND THAT ITSELF IS SHOCKING
WHEN YOU TAKE INTO ACCOUNT
THE POMEGRANATE'S CULINARY
AND NUTRITIONAL POWER.
IT MAY BE STRANGE.
IN FACT, I'M NOT EVEN SURE
IT'S FROM THIS PLANET,
BUT WHEREVER IT'S FROM,
THE POMEGRANATE IS...
¶ GOOD EATS ¶
Closed Captions provided
by Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
THE FIRST TRICK TO DEALING
WITH THIS STRANGE CRITTER
IS TO UNDERSTAND THAT
ITS ANATOMY IS DIFFERENT,
TO SAY THE LEAST.
HERE WE HAVE THE CROWN,
TECHNICALLY CALLED THE CALYX.
AND IF YOU LOOK DOWN INTO THAT,
YOU'LL ACTUALLY SEE
THE STAMEN CLUSTER
OF THE ORIGINAL FLOWER.
NOW, THE BERRY--
AND YES, THIS IS A BERRY--
IS WRAPPED
IN A LEATHERY EXOCARP
UNLIKE ANYTHING
I'VE EVER ENCOUNTERED
ON ANY FRUIT BEFORE.
WHEN SHOPPING FOR POMEGRANATES,
PICK THOSE THAT ARE
BRIGHTLY COLORED,
RELATIVELY BLEMISH-FREE--
THERE ARE ALWAYS GOING
TO BE A FEW MARKS.
THEY SHOULD BE HEAVY
FOR THEIR SIZE.
WRINKLES ARE A SIGN
OF DRYING, SO STEER CLEAR.
NOW THEY RIPEN IN LATE AUTUMN
AND ARE AVAILABLE THROUGH
THE WINTER MONTHS.
OF COURSE, WITH GLOBALIZATION,
IT'S ALWAYS WINTER SOMEPLACE.
BECAUSE THEY LIKE THE COLD, THEY
CAN BE KEPT IN THE REFRIGERATOR
FOR UP TO TWO MONTHS,
AND, OF COURSE,
YOU CAN GET THE JUICE
WHICH I HAVE HERE,
ANY OLD TIME.
IT IS SURPRISINGLY VERSATILE
STUFF, AS WE SHALL SOON SEE,
BUT THERE ARE ADVANTAGES
TO DIGGING INTO THE REAL THING,
WHICH CAN BE A LITTLE BIT
OF A CHALLENGE AT FIRST.
POMEGRANATE.
LOOSELY TRANSLATED, IT'S LATIN
FOR "MANY-SEEDED APPLE,"
AND TO SEE THE INSPIRATION
FOR THIS, ALL YOU HAVE TO DO
IS CUT THROUGH THE LEATHERY
EXTERIOR AND REVEAL
THE ALIEN WORLD INSIDE.
EMBEDDED IN THIS WAXY MESOCARP
ARE ANYWHERE
FROM 400 TO 1,000
OF THESE STRANGE STRUCTURES.
THEY'RE CALLED ARILS.
THEY'RE LITTLE SACS
OF FLAVORFUL JUICE,
EACH ONE ENCAPSULATING
A TINY SEED.
THE JUICE IS
THE TREASURE THAT WE SEEK,
BUT AS ANY TREASURE
HUNTER WILL TELL YOU,
THERE ARE OFTEN BOOBY TRAPS.
¶
AS YOU CAN SEE,
EACH INDIVIDUAL ARIL IS
ITS OWN EXPLODING DYE PACK,
SO WHAT WE NEED
FOR SAFE HARVESTING HERE
IS SOME KIND
OF PROTECTIVE MEDIUM,
LIKE MAYBE A CONTROLLED PLASMA
FIELD OR A BOWL OF WATER.
NOW TAKE A THIN SLICE
OFF OF EACH END...
THUSLY,
AND THEN SCORE
FROM POLE TO POLE,
AND WE'RE NOT WANTING TO CUT
ALL THE WAY THROUGH THE SKIN.
THAT'LL MAKE A MESS.
JUST BARELY SCORE THE OUTSIDE.
THAT'S GONNA MAKE SPLITTING
THIS GUY A LOT EASIER LATER ON.
THERE. NOW THE WATER.
THERE.
NOW UNDERWATER, JUST KIND OF
DIG YOUR THUMBS IN ONE END
AND SPLIT OPEN.
THERE, NOW YOU
CAN SEE THAT, WELL,
DEPENDING ON THE MAKE
AND MODEL, SO TO SPEAK,
OF THE POMEGRANATE,
THE ARILS WILL EITHER
JUST KIND OF FALL OFF
OF THE INTERIOR PULP, OR YOU'LL
HAVE TO REALLY WORK THEM.
EITHER WAY, JUST KIND OF NUDGE
THEM OFF WITH YOUR FINGERS.
THAT'LL PREVENT BREAKAGE--
AS MUCH AS POSSIBLE, THAT IS.
HERE'S THE OTHER GROOVY
THING ABOUT WORKING IN WATER,
BESIDES PREVENTING, YOU KNOW,
ARTERIAL POMEGRANATE SPRAY,
IS THAT BECAUSE THEY'VE
GOT SEEDS IN THEM
AND THEY'RE FULL OF WHAT IS
ESSENTIALLY A SUGAR SYRUP,
THE ARILS SINK
DOWN TO THE BOTTOM,
WHILE THE WAXY SURROUNDINGS,
THE PITHY PART,
FLOATS UP TO THE TOP, AND THAT
WILL SAVE YOU A LOT OF CLEANING
LATER ON DOWN THE LINE.
NOW DRAIN OFF THE PITH.
AND DRAIN THE ARILS.
AND SPREAD THOSE OUT
ONTO SOME PAPER TOWELS
TO DRY.
WHEN YOUR ARILS
ARE NICE AND DRY,
MOVE THEM TO AIR-TIGHT
CONTAINMENT,
EITHER GLASS OR PLASTIC,
AND TOP WITH A MOIST,
NOT WET, PAPER TOWEL.
THUS CONTAINED AND STASHED
HERE IN YOUR CHILL CHEST,
THESE THINGS WILL KEEP
FOR UP TO TWO MONTHS.
OR WE COULD
JUST EAT THEM ALL NOW.
(laughs)
THE SERVING OPTIONS
ARE UNLIMITED.
YOU CAN SPRINKLE
YOUR ARILS ON SALADS.
YOU CAN PUT THEM
ON TOP OF BAKED GOODS.
NICE CUPCAKE.
STIRRING THEM INTO GUACAMOLE--
VERY AUTHENTIC,
BELIEVE IT OR NOT.
OOH! ONTO YOGURT.
EVEN HEALTHIER THAN BEFORE.
AND, OF COURSE, THEY ADD A NICE
ACIDITY TO GRILLED FOODS.
SOUP? ABSOLUTELY,
ESPECIALLY VEGETABLE SOUPS
AND, GOSH DARN IT,
MY ABSOLUTE FAVORITE,
POMEGRANATE ON COTTAGE CHEESE.
I DON'T KNOW, THERE'S JUST
SOMETHING ABOUT THAT, UH,
I DON'T KNOW,
THAT LITTLE JEWEL-LIKE...
POP, KIND OF LIKE A CROSS
BETWEEN, I DON'T KNOW,
CAVIAR AND CANDY.
SPEAKING OF POPS, YOU KNOW,
POMEGRANATES HAVE PROPITIOUSLY
APPEARED IN THE POP ART
OF MANY CULTURES
THROUGHOUT THE AGES.
FOR INSTANCE, GREEK MYTHOLOGY,
SPECIFICALLY THE STORY
OF PERSEPHONE AND HADES,
WHICH I'M PRETTY SURE
APPEARS HERE
IN "FANTASTIC FANTASIES OF FOOD
SCIENCE FICTION" NUMBER 31.
LET'S READ, SHALL WE?
(Alton)
"ONE DAY, PERSEPHONE,
DAUGHTER OF DEMETER,
"THE GODDESS OF AGRICULTURE
WAS WALKING IN HER FIELDS
"WHEN SHE WAS ABDUCTED
BY HADES,
"THE DARK LORD OF
THE GALACTIC UNDERWORLD.
"HOPING TO MAKE HER HIS WIFE,
HADES TEMPTED PERSEPHONE
"WITH EDIBLE DELICACIES,
BUT TO NO AVAIL.
"EVENTUALLY,
PERSEPHONE WAS LURED
"INTO HADES ON-SHIP
GARDEN AND SEDUCED
"BY THE STRANGE RED FRUIT
SHE FOUND THERE.
"EVENTUALLY, SHE WOULD
COMMANDEER THE SHIP,
"CRASH LAND AND ESCAPE, TAKING
THE POMEGRANATE WITH HER.
THEY GROWN IN THE MIDDLE
EAST TO THIS DAY."
GREAT STORY.
OKAY, SO THE ORIGINAL
DIDN'T REALLY END LIKE THAT,
BUT THIS--THIS IS BETTER.
¶
¶
THESE DAYS,
MOST POMEGRANATE PATRONS
ARE AFTER THE JUICE ALONE,
AND WITH AN AVERAGE
OF 700 ARILS PER FRUIT,
YOU SHOULD BE
ABLE TO EXTRACT,
OH, ABOUT 1/3 OF A CUP OF JUICE
FROM A MEDIUM SPECIMEN.
NOW EXTRACTION WILL, OF COURSE,
REQUIRE SOME TECHNOLOGY,
AND I KNOW JUST WHERE TO GET IT.
(coughs)
OF COURSE, IF WE'RE GOING TO PUT
THE SQUEEZE ON POMEGRANATES,
WE MIGHT WANT
TO GET SOME ADVICE
FROM SOMEBODY WITH
A PROFESSIONAL INTEREST
IN APPLYING PRESSURE.
HELLO, ANYBODY HOME?
OH, DUNGEON MASTER?
(laughing evilly)
THE MASTER APPROACHES!
HERE I AM, MASTER!
HERE I AM!
OH, HELLO--EW!
HAVE YOU BEEN
JUICING POMEGRANATES,
OR HAVE YOU
INJURED SOMETHING?
OH, MASTER,
I DIDN'T KNOW YOU CARED!
UGH!
(groveling)
I'M NOT SO SURE I DO.
GREAT, THANKS.
DO YOU HAVE ANYTHING TO
SHOW ME BESIDES AFFECTION?
OH, YES, COME
THIS WAY, MASTER.
¶ THIS WAY THIS
WAY THIS WAY ¶
I HAVE TWO TYPES
OF JUICERS--SQUEEZY
AND SPINNY.
SPINNY, LIKE THE REAMER,
USES RIBS
TO BUST UP THE INSIDES.
JUICE RUNS OUT.
THIS ONE GETS THE JOB
DONE NICE AND MESSY.
YOU GET AS MUCH ON YOUR
HANDS AS YOU DO IN THE BOWL!
MANY SEEDS REMAIN.
WHAT FUN!
WHAT WORK.
GOT ANYTHING A LITTLE
LESS LABOR-INTENSIVE?
WELL, IF MASTER'S
FEELING A LITTLE LAZY,
USE THE ELECTRIC REAMER,
GOOD FOR GETTING JUICE
FROM EVERYTHING
FROM, SAY, AN ORANGE
TO PERHAPS AN ARMADILLO.
TRY SOME.
UGH! ACK!
TOO BITTER!
TOO MUCH EXTRACTION.
I DON'T--HEY, I LIKE
THE LOOKS OF THIS.
OH, TALK ABOUT EXTRACTION.
THAT JUICE GRINDER
TURNS ANYTHING
INTO A CREAMY
MILK SHAKE.
HERE, TRY THIS.
I MADE IT FOR YOU EARLIER.
YEAH? WHAT IS IT?
UH, BASS, MASTER.
UM, MAYBE WE SHOULD
JUST GO STRAIGHT
TO THE, UH--THE--
THE SQUEEZIES.
AH, BEHOLD, MASTER,
THE COMMERCIAL-GRADE
CITRUS JUICER
WITH A MANUAL
EXTRACTOR ARM
CAPABLE OF EXERTING
2,000 POUNDS
OF SKULL-CRUSHING
PRESSURE.
YOU CAN JUICE ANYTHING
WITH THIS BABY,
FROM A PINEAPPLE
TO A CONFESSION!
(cackling)
MMM. VERY NICE, BUT
WHAT IF I DON'T HAVE
ONE OF THESE
FANCY MACHINES?
(growling)
WELL, IF MASTER'S LOOKING
TO PINCH A FEW PENNIES,
JUST USE BLENDY.
"BLENDY?"
HERE BLENDY, BLENDY,
BLENDY, BLENDY, BLENDY.
HERE, BLENDY!
AH! BLENDY!
OH, A BLENDER.
YES. BLENDY, OH...
OOH, LOOK, SEEDSIES!
YEAH, ARILS.
YEAH, OKAY, SO JUST DUMP
'EM RIGHT IN THERE THEN?
YEP, DUMP 'EM
RIGHT IN THERE,
PUT THE LID ON,
AND PULSE A FEW TIMES.
TAKE THIS UP, STRAIN OUT
THE NASTY PULPY STUFF,
AND VOILà.
THAT'S A GOOD IDEA.
MULTITASKER. I LIKE IT.
YOU KNOW, I--I DON'T
RECOGNIZE THIS BLENDER.
OH, IT'S MINE.
YOU KNOW, FOR GOLDFISH.
I JUST HEARD
MY MOM CALL ME.
OH, TELL HER
I SAID HELLO.
I SURE DO MISS
THE OLD DAYS.
OKAY.
WHAT FUN WE USED TO HAVE.
OH, YEAH, SURE WILL.
(Alton)
THERE WE GO.
NOW I THINK I'LL
JUST GIVE THAT A TRY.
AHH! FRESH, TANGY.
REMINDS ME OF SOMETHING,
KIND OF LIKE, UM...
AH, GOT IT.
AH, THIS IS GRENADINE
OR POMEGRANATE SYRUP.
IT GETS ITS NAME
FROM THE FACT THAT
THE FRENCH WORD FOR POMEGRANATE
IS GRENADE, WHICH IS
ALSO THE FRENCH WORD
AND OUR WORD FOR THIS DEVICE.
PRETTY COOL.
NOT ONLY DOES THIS LOOK
A GOOD BIT LIKE THIS,
BUT WHEN YOU OPEN THEM UP, STUFF
FLIES OUT AND MAKES A MESS.
GRENADINE WAS ONCE
PRODUCED EXCLUSIVELY
USING POMEGRANATES GROWN
ON THE ISLAND OF GRENADA,
WHICH ALSO MAKES SENSE.
THESE DAYS, MOST MODERN
GRENADINES ARE MADE WITH, UH...
WELL, CORN SYRUP, ARTIFICIAL,
NATURAL FLAVORINGS...
NO ACTUAL POMEGRANATE THERE,
SO THAT'S A GOOD ARGUMENT
TO MAKE OUR OWN.
OH, YOU SHOULD
ALWAYS KEEP THESE UP
AND OUT OF THE REACH
OF CHILDREN.
THERE.
COMBINE...
... IN A 4-QUART SAUCE PAN
SET OVER MEDIUM HEAT.
NOW SINCE THIS WOULD TAKE
ANYWHERE FROM 12
TO 20 FRESH FRUITS,
FEEL FREE TO GO AHEAD
AND USE THE BOTTLED STUFF.
SURE, IT MAY LACK SOME
OF THE FINER NUANCES
OF FRESH FRUIT, BUT WE'RE
GONNA COOK THE HECK OUT OF IT,
SO NO GREAT LOSS.
NOW STIR OCCASIONALLY,
AND WHEN THE SUGAR HAS
THOROUGHLY DISSOLVED,
DROP THE HEAT TO MEDIUM LOW
AND COOK UNTIL THE MIXTURE
REDUCES TO 1 1/2 CUPS.
IT SHOULD TAKE
ABOUT 50 MINUTES.
THERE, THAT'S WHAT
WE'RE LOOKING FOR--
JUST A VERY, VERY LIGHT SYRUP.
KILL THE HEAT,
COOL FOR 30 MINUTES,
AND THEN TRANSFER YOUR
NEWLY CREATED GRENADINE
TO A CLEAN BOTTLE OR JAR.
COVER AND STORE IN THE FRIDGE
FOR UP TO SIX MONTHS.
USES? OH, GOSH, YOU NAME IT.
MARINADES, DRESSINGS, SAUCES
AND, OF COURSE, A HOST
OF CLASSIC COCKTAILS
INCLUDING HURRICANES,
SHIRLEY TEMPLE--
OOH! AND THE TEQUILA SUNRISE.
OH, EXCUSE ME.
START BY FILLING A ROCKS
OR COLLINS GLASS WITH ICE.
DOSE THAT UP WITH ONE JIGGER
OF QUALITY TEQUILA.
THAT'S 1 1/2 OUNCES, OF COURSE.
YOU'RE GOING TO WANT
TO ALMOST TOP THE GLASS WITH...
LEAVE JUST A BIT
OF ROOM AT THE TOP,
AND THAT IS FOR THE GRENADINE.
WE'RE GOING TO USE...
THAT'S A TABLESPOON,
AND BECAUSE IT'S A HEAVY SYRUP,
IT WILL SINK TO THE BOTTOM,
MAKING A PRETTY PATT
SO BE SURE YOU DON'T STIR IT.
MMM. IT'S LIKE AN EAGLES
CONCERT IN A GLASS.
EXCUSE ME.
¶
IF YOU CONTINUE
TO REDUCE YOUR GRENADINE
UNTIL IT REACHES THE STATE
OF A HEAVY SYRUP...
WITHIN MINUTES,
YOU WOULD HAVE YOURSELF
A POMEGRANATE MOLASSES,
PERFECT FOR DRIZZLING
ONTO ICE CREAM, PANCAKES,
OR YOU COULD USE IT
AS A GLAZE FOR MEATS.
BY THE TIME IT'S
ALL SAID AND DONE,
YOU WILL HAVE ABOUT 1 CUP
OF POMEGRANATE MOLASSES
FOR YOUR ORIGINAL
4 CUPS OF JUICE.
NOW WHEN IT COMES
TO USING THIS AS A GLAZE,
I WOULD ALWAYS LET IT COOL DOWN
TO KIND OF A SYRUPY CONSISTENCY.
IT'LL BE EASIER TO DEAL WITH.
NOW, IF WE ONLY HAD
A GOOD PIECE OF MEAT--
WELL, LOOKEE THERE.
WE'VE GOT OURSELVES
A LEG OF LAMB.
NOW IF YOU BUY YOUR LEG OF LAMB
ALREADY BONED AND ROLLED,
UNROLL IT, BECAUSE WE
CAN GET LOTS OF FLAVOR
ON THE INSIDE, STARTING
WITH SOME SALT AND PEPPER.
AND, YES, I DO KEEP
THEM MIXED OCCASIONALLY.
THERE YOU GO.
AND JUST POUR ON THE SYRUP.
DOESN'T TAKE A LOT.
LOOKS KIND OF LIKE CHOCOLATE
SYRUP GOING DOWN, DOESN'T IT?
LAMB, CHOCOLATE--
EW.
BRUSH THAT ON.
I'M USING JUST A BRUSH
WITH A SILICONE END ON IT.
BETTER THAN BRISTLES.
JUST TRY TO GET INTO ALL
THE LITTLE NOOKS AND CRANNIES.
THERE.
NOW FOLD BACK TOGETHER
AND TRY TO JUST GET INTO
KIND OF A UNIFORM PACKAGE.
NOW, AS FOR THE TYING--
BUTCHER'S TWINE.
AND I LIKE TO WORK
WITH JUST ONE LONG PIECE.
WE'LL GET THE FIRST ONE STARTED
AND WE'RE GOING TO USE
WHAT'S CALLED
A SURGEON'S KNOT.
LOOP ONCE, LOOP TWICE,
AND THEN TIE OFF
AS IN A REGULAR KNOT.
LEAVE A LITTLE BIT OF LENGTH
THERE TO FINISH IT.
NOW WE'RE JUST GONNA
START MAKING LOOPS
AND SCOOTING THEM ON
AND TIGHTENING THEM.
THERE'S ONE.
SLIDE.
TIGHTEN...
AND PULL DOWN.
THERE'S TWO, AND I THINK ONE
MORE WILL PROBABLY DO IT.
AND PULL.
THERE IS THREE.
NOW WE'RE GOING TO LAY HIM OVER.
THERE.
AND CUT ABOUT, OH,
10 INCHES OF STRING THERE.
NOW TAKE THIS.
WRAP IT AROUND
THIS BACK PIECE ONCE.
WE'LL WRAP HERE
AND FINISH TYING IT OFF
WITH THE SAME KNOT
THAT WE STARTED WITH.
THERE.
NEXT STEP--
WASH THOSE LAMBIE HANDS.
AH, TIME FOR A LITTLE
MEAT AND HEAT.
I HAVE MY GRILL
PREHEATED TO MEDIUM,
ABOUT 375 DEGREES.
FIRST STEP IS WE'LL HIT THIS
WITH A LITTLE SALT AND PEPPER
ON THE OUTSIDE, ONE SIDE ONLY.
AND RIGHT ONTO THE GRILL.
RIGHT INTO THE MIDDLE
OF THE GRILL.
LITTLE MORE SALT AND PEPPER.
NOW IT IS INCREDIBLY IMPORTANT
THAT WE COOK OVER
INDIRECT HEAT HERE,
BECAUSE THERE IS A LOT OF SUGAR
IN THE POMEGRANATE MOLASSES.
SO I HAVE THIS IN THE MIDDLE.
ONLY NUMBER ONE AND NUMBER
THREE BURNERS ARE ON.
IF YOU HAVE TWO BURNERS
ON YOUR GRILL,
JUST RUN ONE ON, SAY,
MEDIUM HIGH,
AND PARK THE MEAT
OVER THE SILENT FLAME.
IF YOU'RE WORKING WITH
CHARCOAL, JUST BUILD YOUR FIRE
OVER ON ONE SIDE.
NOW I'M GONNA LET THIS
COOK FOR 15 MINUTES.
I'M GONNA COME BACK.
I'M GONNA GLAZE IT.
GIVE IT A QUARTER TURN,
COOK ANOTHER 15,
AND REPEAT TWO MORE TIMES
FOR A TOTAL OF ONE HOUR
OF COOKING AND ONE
REVOLUTION OF THE LAMB.
PULL WHEN THE MEAT HITS
AN INTERNAL TEMPERATURE
OF 130 DEGREES,
COVER LIGHTLY WITH FOIL
AND LET IT REST 10 TO 15
MINUTES BEFORE CARVING.
MMM. GOOD, AND GOOD FOR YOU.
HOW GOOD? GOOD QUESTION.
HMM.
HELLO, MR., UH, ANDERSON.
HOW ARE WE TODAY?
WELL, LET ME TELL YOU.
NOT GOOD.
HEART DISEASE. STROKE
VARIOUS CANCERS.
IT'S ALL THOSE FREE
RADICALS, MR. ANDERSON.
YOU'VE GOT TOO MANY
UNPAIRED ELECTRONS
SLAMMING THROUGH
YOUR SYSTEMS,
SEARCHING FOR ATOMIC
DANCE PARTNERS.
AND YOU KNOW WHAT?
THEY DON'T CARE WHAT DNA
STRAND THEY KNOCK OVER
IN THE PROCESS.
WHAT CAN YOU POSSIBLY DO?
WELL, FOR STARTERS,
YOU COULD DRINK MORE
POMEGRANATE JUICE!
IT'S LOADED WITH
THE VERY ANTIOXIDANTS
KNOWN FOR PUTTING FREE
RADICALS OUT OF YOUR MISERY.
A SINGLE SERVING
CONTAINS MORE THAN DOUBLE
THE NEUTRALIZING
POWER OF RED WINE
AND SEVEN TIMES
THAT OF GREEN TEA.
DRINK UP, AND SINCE
I JUICED THAT MYSELF,
YOU ARE GETTING ALL OF
THE PROTEINS, THE CALCIUM,
THE IRON, VITAMIN C
THAT ARE OFTEN DESTROYED
DURING THE PASTEURIZATION
PROCESS.
THEY EXPECT YOU
TO EAT THIS?
I'LL BE RIGHT BACK.
OH, SORRY.
YOU DRINK UP.
I'LL BE RIGHT BACK.
NURSE! NURSE!
¶
MR. ANDERSON,
WE ARE GOING TO REVISIT
YOUR JELL-O OPTIONS,
AND I WANT YOU
TO PAY CLOSE ATTENTION
BECAUSE IN THE UNLIKELY
EVENT OF YOUR SURVIVAL,
I'M GOING TO WANT YOU TO
MAKE THIS THREE TIMES A DAY.
BEHOLD!
YOU'RE GONNA NEED...
IT COULD BE FRESH-SQUEEZED.
IT COULD BE BOTTLED.
JUST MAKE SURE IT IS
NOT FROM CONCENTRATE.
DOESN'T WORK TOO WELL.
1/2 A CUP OF THAT WILL GO
INTO A LARGE MIXING BOWL,
AND I WANT YOU TO SPRINKLE...
... OVER THAT.
NO REASON TO STIR.
JUST SPRINKLE IT IN.
NOW THIS IS CALLED
BLOOMING, AND BASICALLY,
IT'S GONNA SATURATE
EACH OF THE GRANULES,
ALLOWING THEM TO EVENLY
DISSOLVE LATER ON.
IF YOU SKIP THIS STEP,
YOU'RE GONNA HAVE CLUMPS
IN YOUR JELL-O,
AND THAT IS NOT GOOD EATS.
NOW WHILE THAT BLOOMS,
PLACE THE REST OF THE JUICE
INTO A SMALL SAUCEPAN,
ALONG WITH...
APPLY HIGH HEAT AND BRING IT
JUST TO A BOIL.
NOW WHEN IT DOES HIT A BOIL,
TURN OFF THE HEAT
AND MOVE THAT
OVER TO THE GELATIN
MIXTURE.
POUR VERY GENTLY,
STIRRING CONTINUOUSLY.
THERE.
STIR UNTIL THE GELATIN
IS COMPLETELY DISSOLVED.
THEN WE'RE GONNA HAVE TO
REFRIGERATE 30 TO 40 MINUTES
OR UNTIL THE GELATIN
IS JUST BARELY SET.
IF IT SETS ALL THE WAY
UNTIL IT IS NICE
AND HARD AND WIGGLY,
THEN IT WILL BE TOO LATE
TO MAKE ADDITIONS,
AND WE WANT TO MAKE ADDITIONS.
BEHOLD--GELATIN
AT THE CORRECT SET
FOR ADDING INGREDIENTS.
AT THIS VISCOSITY, WHATEVER
WE ADD--IN THIS CASE...
... WILL NOT SINK TO THE BOTTOM
OR FLOAT TO THE TOP.
THEY'LL STAY IN SUSPENSION.
NOW JUST MIX THOSE IN
AS QUICKLY AS POSSIBLE.
WE'LL TRADE OUT FOR A LADLE
AND GO AHEAD AND DOSE THIS
OUT INTO THE MOLD OR MOLDS
OF YOUR CHOICE.
IN THIS CASE, I REALLY
LIKE THESE LITTLE
KIND OF DOUGHNUT-CRULLER
MODELS--SINGLE SERVING.
NICE AND DAINTY FOR SOMEONE
IN YOU KNOW, YOUR CONDITION.
NOW RETURN THESE
TO THE CHILL CHEST
UNTIL THEY ARE THOROUGHLY SET,
ABOUT ANOTHER HOUR.
HERE YOU GO, MR. ANDERSON,
A GOURMET DESSERT
THAT EVEN NURSE RATCHED
COULD LOVE,
PACKED WITH FLAVOR,
A WEE BIT OF CRUNCH
AND THE KIND OF
PHYTOCHEMICALS THAT,
HAD YOU BEEN EATING
THEM ALL ALONG,
MIGHT HAVE KEPT YOU OUT
OF THIS SAD PREDICAMENT.
I REALIZE THAT
POMEGRANATES
MAY SEEM LIKE THEY'RE
FROM ANOTHER PLANET,
BUT BELIEVE ME, THEY MAY
JUST SAVE YOUR LIFE,
SO JUST TAKE
THE OLD SPOONSIE,
AND JUST DIG RIGHT IN.
OH, COME ON,
DON'T BE A BIG BABY.
I KNOW IT'S A BRAND-
NEW FOOD, BUT...
MR. ANDERSON?
OH, WELL, IT MAY BE TOO
LATE FOR YOU, OLD BOY,
BUT IT'S NOT
TOO LATE FOR ME.
AHEM. BYE-BYE NOW.
YOU HAVE A--
HAVE A GOOD DAY.
WELL, I HOPE THAT
WE'VE INSPIRED YOU
TO BREAK OUT OF THE APPLE-
BANANA-ORANGE RUT
AND INTO ONE
OF THE STRANGEST
AND STRANGELY APPEALING
BERRIES ON THE PLANET,
THE POMEGRANATE.
IT'S A POWERFUL INGREDIENT.
IT'S GOT A VERY UNIQUE FLAVOR.
IT'S GOOD FOR YOU.
AND EATING THE ARILS IS
A LOT LIKE, I DON'T KNOW,
EATING NATURE'S CANDY.
I'M NOT REALLY SUGGESTING THAT
THEY'RE NOT FROM THIS PLANET,
BUT YOU KNOW, THE POMEGRANATE'S
FLAVOR IS REALLY OUT OF THIS--
UH, I'M ALTON BROWN.
UM, SEE YOU NEXT TIME
ON "GOOD EATS."