Good Eats (1999–2012): Season 11, Episode 11 - Kinda Blue (Blueberry) - full transcript

(electricity crackles)

OW! OW!

"SUMMER." "AUGUST."

YOU!

WHEN IS IT?
WHAT?

WHAT SEASON IS IT, MAN?
CHILL, DUDE.
IT'S SUMMERTIME.

SUMMERTIME?
YEAH.

IT IS! AND LOOK! LOOK--
LOOK AT THE PRODUCE!

BEAUTIFUL PEACHES, NECTARINES,
APRICOTS! THEY'RE BEAUTIFUL!

PLUMS. EVERYTHING'S HERE.

HERE--OHH. LOOK.
LOOK AT THE TOMATOES.



HEIRLOOM TOMATOES.
AVOCADOS! THAT'S NICE!

NOT A BAD PRICE, EITHER.
(gasps)

AND OF COURSE, THE BERRIES.
OH, LOOK AT THEM ALL.

BEAUTIFUL RASPBERRIES,
BOYSENBERRIES, MARIONBERRIES,

THOSE ROUND THINGS OVER THERE
AND, OF COURSE, BLUEBERRIES,

BURSTING WITH AROMA, FLAVOR

AND A COLOR FOUND NO WHERE ELSE
IN THE FOOD SPECTRUM.

EQUAL PARTS TART AND SWEET.

EACH BERRY, A TINY LITTLE
TIME BOMB OF JUICY GOODNESS

WAITING TO GO OFF. MMM!

"SO WHAT?" YOU SAY. HUH!

LET'S TRY A LITTLE EXPERIMENT.

(mumbling,
electricity crackles)

(cackles)



LOOK! A SCARF!

COAT, HAT...

(sniffles)
SNIFFLES, LITTLE BIT
OF A FEVER.

IT HAS GOT TO BE WINTER
AND YET LOOK AROUND!

PEACHES ARE PLENTIFUL.
SQUASH, CITRUS--PLENTIFUL.

EVEN TOMATOES--PLENTIFUL.

AS FOR THE BLUEBERRIES,
HOWEVER, NOT SO MUCH.

I MEAN, SURE, THERE ARE A FEW
OFF-SEASON FOREIGN-BORN BLUES

AVAILABLE FROM PLACES
LIKE CHILE.

BUT THEY'RE A RELATIVELY
NEW CROP OUTSIDE THE U.S.

AND THEREFORE,
EXTREMELY EXPENSIVE.

DO YOU GET
WHAT YOU PAY FOR?

NO, BECAUSE BLUEBERRIES PICKED,
PACKED AND SHIPPED

FROM HALF A PLANET AWAY
ARE GONNA SMELL, FEEL AND TASTE

LIKE THE WEE LITTLE BLUE MARBLES
THAT THEY ARE. FEEL BETTER.

SO IF WE CAN FIGURE OUT
WHEN TO FIND THEM,

WHERE TO FIND THEM
AND WHAT TO DO WITH THEM

TO MAXIMIZE
THEIR CULINARY POTENTIAL,

WE WILL NEVER HAVE
A CASE OF THE BLUES.

AND NOW TIME TO GO
BACK TO THE--

¶

OKAY, KIDS,

I KNOW YOU WERE LOOKING FORWARD
TO A FIELD TRIP TO THE AQUARIUM,

BUT THE AQUARIUM WAS, UH...
WELL, IT WAS CLOSED!

SO YOU'RE GONNA PICK BERRIES
FOR ME INSTEAD.

NOW WE'RE LOOKING
FOR BLUEBERRIES THAT ARE FIRM,

DRY AND WRINKLE FREE, OKAY?

SIZE DOESN'T MATTER,
BUT COLOR DOES.

WE'RE AFTER DEEP, INDIGO BLUE,
AND THEY SHOULD BE COATED

WITH WHAT LOOKS KIND OF
LIKE A SILVERY FROST.

IT'S CALLED FRUIT BLOOM.
IT'S A NATURAL WATERPROOFING.

IT ALSO APPEARS ON GRAPES
AND PLUMS AND WHATNOT.

NOW HOP TO! GET TO IT!
GET TO PICKING! LET'S GO!

DUE TO THE RELATIVE EASE OF
HARVEST AND HUMAN-SIZE BUSHES,

YOU-PICK BLUEBERRY FARMS
DOT MUCH OF THE COUNTRYSIDE

DURING THE SUMMER MONTHS,

AT LEAST HERE
IN THE EASTERN UNITED STATES.

NOW SINCE BLUEBERRIES
ARE AMERICAN,

IT MAKES SENSE THAT THEY WOULD
APPEAR WITH GREAT FREQUENCY

AND WITH CONSIDERABLE VARIATION.

ODDLY ENOUGH, BLUEBERRIES ONLY
BECAME COMMERCIALLY AVAILABLE

IN THE LAST 100 YEARS OR SO.

THANKS TO
MISS ELIZABETH WHITE.
WHAT ARE YOU DOING HERE?

ALL RIGHT, WHICH ONE
OF YOU AT HOME

SAID
"NUTRITIONAL ANTHROPOLOGIST"?

THAT GUY THERE--
NAUGAHYDE CHAIR, GREEN PANTS.

YEAH. WELL, THANKS A LOT,
MR. TALKS-TO-HIS-TELEVISION.

ALL RIGHT, I GUESS I HAVE
TO BITE. WHO'S ELIZABETH WHITE?

SHE'S THE WOMAN WHO ALMOST
SINGLE-HANDEDLY STARTED

THE WHOLE COMMERCIAL
BLUEBERRY BUSINESS.
RIGHT.

HER FRIENDS CALLED
HER LIZZIE, BY THE WAY.

YOU SEE, UP UNTIL
THE EARLY 20th CENTURY,

BLUEBERRIES WERE SORT OF
A FRINGE FRUIT

BECAUSE NOBODY COULD FIGURE
OUT HOW TO PROPAGATE THEM.
OKAY.

SO THEN THERE'S
THIS USDA SCIENTIST

NAMED FREDERICK COVILLE
WHO WAS DOING RESEARCH FOR IT.

LIZZIE WHITE, WHO WAS A
CRANBERRY FARMER IN NEW JERSEY,

CONTACTED HIM AND SHE SUPPLIED
ALL THESE PICKERS

WHO WENT OUT IN THE WOODS
AND THEY FOUND THE BEST

AND THE BIGGEST BLUEBERRIES
THAT WERE GROWING WILD.

AND HE DEVELOPED THEM
INTO A HIGHBUSH BLUEBERRY

THAT HAD BIG BERRIES
AND WAS EASY TO HARVEST,

AND THAT'S WHERE MOST
OF OUR COMMERCIAL BERRIES

COME FROM TODAY.

THEIR FIRST CROP
WAS IN 1916.
OKAY. SOUNDS GOOD.

BUT I GOTTA ADMIT,
IN MY EXPERIENCE,

THE BEST BLUEBERRIES
ARE THE WILD ONES

THAT GROW ON LOW BUSHES
OUT IN THE WOODS.
WELL, CAN YOU STILL
FIND THEM?

OH, SURE. THEY'RE
IN THE WOODS AROUND HERE.
REALLY?

IF YOU'RE WILLING
TO GO OUT THERE AND LOOK.
OH, THAT'S NOT A PROBLEM.

ALL RIGHT,
BLUE TEAM, RED TEAM,

I WANT YOU TO GRAB
YOUR SNAKE-BITE KITS

AND HEAD OVER
TO THE WOOD LINE.

WE'RE GONNA PICK IN THE FOREST.
LET'S GO. GREAT FIELD TRIP.

WE'RE ALL HAVING
A FANTASTIC TIME.

STORE YOUR BLUES
IN A SEALABLE CONTAINER UNWASHED

TO DISCOURAGE ANY MOLD
THAT MIGHT ATTEMPT

TO SET UP HOUSEKEEPING.

THEY'LL KEEP UP THERE,
EH, A WEEK,

DEPENDING ON THE EXACT VARIETY.

OF COURSE, THAT DOESN'T EXACTLY
HELP YOU IN JANUARY, DOES IT?

DON'T WORRY. JUST ABOUT
EVERY KITCHEN IN AMERICA

HAS A TIME MACHINE BUILT IN.

DUE TO THEIR SIZE, SHAPE,
TEXTURE AND SUGAR CONTENT,

BLUEBERRIES TAKE VERY WELL
TO THE FREEZER.

NOW THE TRICK IS TO FREEZE THEM
AS QUICKLY AS POSSIBLE.

THAT WILL RESULT
IN SMALL ICE CRYSTALS.

AND THE SMALLER
THE ICE CRYSTALS,

WELL, THE LESS THEY'LL DAMAGE
AND THAT MEANS LESS WEEPING

WHEN THE BERRIES
ARE THAWED. MY METHOD?

SIMPLY ARRANGE THE BERRIES
THUSLY IN A SINGLE LAYER

ON A METAL SHEET PAN AND NOW
PLACE INSIDE THE FREEZER.

NOW THE METAL, OF COURSE,
IS A CONDUCTOR

WILL HELP TO MOVE HEAT
OUT OF THE BLUEBERRIES

AS QUICKLY AS POSSIBLE
AND QUICKLY FREEZE THEM.

ONCE THEY ARE HARD AS A ROCK,
YOU CAN SIMPLY MOVE THEM

INTO THE STORAGE VESSEL
OF YOUR CHOICE.

ME? I LIKE
ZIP-TOP FREEZER BAGS,

WHICH, OF COURSE,
ARE EASY TO LABEL.

NOW YOU'RE LOOKING TO GET MAYBE
THREE TO SIX MONTHS

OF TOP-QUALITY
BLUEBERRY BLISS HERE.

BUT TO BE QUITE HONEST,

IF YOU KEEP THEM DOWN
IN THE BOTTOM OF THE FREEZER,

YOU'LL GET A YEAR
OUT OF 'EM, EASY. COOL, HUH?

LET'S SEE, "BUCHENWALD, BACH,
BOT, BUCKET"...

RIGHT HERE.
AH! HERE WE GO.

"BUCKLE--A CLASP CONSISTING OF
A RECTANGULAR OR CURVED RIM"--

NO. WRONG ONE.
HERE WE GO. HERE WE ARE.

"TO BEND, WARP,
BULGE OR COLLAPSE."

AND THEN, FURTHER DOWN,

"AN EARLY AMERICAN
FORM OF COFFEE CAKE,

USUALLY BAKED WITH FRESH FRUIT."
NOW RIDDLE ME THIS, AMERICA.

WHY WOULD ANY BAKER

WANT TO NAME A TASTY TREAT
AFTER A STRUCTURAL FAILURE?

PATIENCE, GRASSHOPPER.

¶

FETCH FORTH YOUR FAVORITE
9x9-INCH GLASS BAKING DISH

AND LIBERALLY LUBE SAID VESSEL
WITH NO-STICK SPRAY.

THAT SHOULD DO IT.

NOW WE WILL TURN OUR ATTENTION
TO ASSEMBLING THE DRY TEAM.

I'M GOING TO DO THE FLOUR,
AT LEAST, BY WEIGHT.

WE'RE GONNA NEED 9 OUNCES
OF CAKE FLOUR.

NOW IF YOU'RE
A VOLUME-METRIC KIND OF COOK,

WE'RE TALKING
ABOUT 2 CUPS HERE.

BUT REMEMBER,
CAKE FLOUR IS A FINE MILL,

AND IT WILL COMPACT A GREAT DEAL
AND THAT WILL THROW THINGS OFF.

SO I REALLY WOULD WEIGH IT,
IF I WERE YOU.

THERE. THAT'LL DO,
AND WE'LL FOLLOW THAT

WITH 1 TEASPOON
OF BAKING POWDER.

NOT BAKING SODA,
BAKING POWDER.

1/2 A TEASPOON OF KOSHER SALT

AND 1/2 A TEASPOON, ALSO,
OF GROUND GINGER.

NOW WISK TO COMBINE.

THE WET TEAM BEGINS WITH
2 OUNCES OF UNSALTED BUTTER

IN THE WORK BOWL OF YOUR MIXER,
PADDLE ATTACHED.

WE WILL THEN ADD 5 1/4 OUNCES,
THAT'S ABOUT 3/4 OF A CUP,

OF GRANULATED SUGAR.

WE'LL APPLY MEDIUM SPEED
FOR ABOUT ONE MINUTE

OR UNTIL THIS MIXTURE
IS NICE AND FLUFFY.

NOW IF YOU ARE A FAITHFUL
"GOOD EATS" FAN,

YOU WILL EASILY RECOGNIZE THIS.
IS IT...

THAT'S RIGHT! C.

IF YOU SAID A OR B,

PERHAPS YOU SHOULD STOP READING
SO MANY COMIC BOOKS

AND WATCH MORE TELEVISION.

(chicken clucks)

OH. THANK YOU, CHICKEN.

ONE EGG RIGHT INTO THE MIX

AND RETURN TO MEDIUM SPEED.

WHEN THE EGGS
HAVE BEEN ABSORBED

AND THE MIXTURE
IS NICE AND CREAMY,

TURN THE MIXER DOWN
TO ITS LOWEST SETTING

AND WE'LL START ADDING
THE DRY TEAM IN SMALL DOSES.

IT'LL TAKE
ABOUT THREE INSTALLMENTS.

AND WE'RE GONNA ALTERNATE THAT

WITH 3 INSTALLMENTS
OF 1/2 CUP OF MILK.

WHY BOTHER
WITH THE INSTALLMENTS?

BECAUSE IT'LL RESULT
IN A SMOOTHER BATTER,

AND A SMOOTHER BATTER
WILL MAKE FOR A BETTER BUCKLE.

TIME FOR THE BLUES.

15 OUNCES OR 3 CUPS OF EITHER
FRESH OR FROZEN BLUEBERRIES,

STIR THEM IN GENTLY.

NOW WHEN I USE
FROZEN BERRIES FOR THIS,

I LIKE TO ADD THEM
IN THEIR FROZEN STATE

BECAUSE THEY'RE LESS LIKELY
TO BURST.

AND THEN I JUST PAN UP
THE BATTER

AND LET IT SIT
FOR HALF AN HOUR

SO THAT
THEY CAN THAW IN THE CAKE.

NOW ONE OF THE THINGS
THAT DISTINGUISHES COFFEE CAKES,

INCLUDING BUCKLES, IS A CRISP
TOPPING CALLED A STREUSEL.

WE COMBINE 3 1/2 OUNCES
OF SUGAR--

THAT'S ABOUT 1/2 A CUP.
THERE--

1 1/2 OUNCES OF CAKE FLOUR--

THAT'S ABOUT A 1/3 OF A CUP--

AND 1/2 A TEASPOON OF NUTMEG.

YES, I ALWAYS DO THIS FRESH.

I KEEP ONE OF THESE IN MY POCKET
JUST FOR THIS OCCASION.

THERE.

NEXT, WE NEED 2 OUNCES
OF UNSALTED BUTTER

OH. CUBED PLEASE.

THANK YOU.

I LOVE THIS REFRIGERATOR.

WORK THE BUTTER
INTO YOUR DRY INGREDIENTS

USING EITHER A FORK
OR JUST YOUR FINGERS.

SAY, UM, IS THIS THE...

THAT'S RIGHT. IT'S B,
THE BISCUIT METHOD.

YOU HAVE BEEN PAYING ATTENTION.
I'M PROUD OF YA.

THERE, THAT'S A GOOD TEXTURE.

NOW JUST SPRINKLE THAT
RIGHT ON TOP OF THE CAKE

DO NOT PACK IT DOWN.
YOU WANT IT NICE AND LOOSE.

THERE WE GO.

PERFECT.

PARK IN THE MIDDLE
OF A 375-DEGREE OVEN

FOR 35 TO 40 MINUTES OR UNTIL
GOLDEN BROWN AND DELICIOUS.

THERE YOU CAN SEE ALL
THE LITTLE NOOKS AND CRANNIES

THAT GIVE THE BUCKLE ITS NAME.

YOU KNOW, I JUST CAN'T THINK OF
ANYTHING BETTER FOR BREAKFAST.

UNLESS... PIE.

IF AMERICANS HAD TO VOTE
FOR A NATIONAL DESSERT,

MY MONEY WOULD BE ON PIE
AS THE CLEAR WINNER.

I MEAN, SURE, CAKE IS NICE,

BUT EVEN THE SIMPLEST
INCARNATION OF IT

SPEAKS OF SOPHISTICATION.
CAKE IS SOMEHOW UPTOWN.

PIE, ON THE OTHER HAND,
IS, UH, IS HUCK FINN, AUNT BEE.

OF COURSE, APPLE PIE IS NICE,

BUT YOU KNOW,
APPLES ARE FROM KAZAKHSTAN.

BLUEBERRIES ARE FROM HERE.

NOW, UNFORTUNATELY--AH--
MOST AMERICANS

AREN'T GONNA GO THROUGH
THE TROUBLE OF MAKING FRUIT PIE,

WHICH EXPLAINS THE PRESENCE OF
ALL THESE BOXES OF FROZEN PIE.

TRUTH IS,
I'M A FAN OF FROZEN PIE.

I'M ALSO A FAN
OF HOMEMADE PIE,

AND NO, THAT'S NOT
A CONTRADICTION.

SO HERE'S MY PIE PLAN.

I HAVE 20 OUNCES
OF BLUEBERRIES HERE,

JUST RINSED AND PATTED DRY.

I'M GONNA DIVIDE THIS
INTO TWO BATCHES LIKE THIS.

AND ONE BATCH,
SAY, THIS BUNCH OVER HERE,

IS GOING TO REMAIN WHOLE.

THIS BUNCH OVER HERE,
NOT SO MUCH.

WE'RE GONNA MASH THOSE UP.

NOW MASHING IS GONNA RELEASE
A GOOD BIT OF FLAVOR,

BUT IT'S ALSO
GOING TO RELEASE

POWERFUL GELLING AGENTS
CALLED PECTIN.

THEY'RE RESPONSIBLE FOR MAKING
BLUEBERRY JAM SET UP.

THEY'RE DEFINITELY
GONNA HELP OUR PIE,

BUT THERE WON'T BE ENOUGH
TO THICKEN IT ENTIRELY.

FOR THAT,
WE'LL ALSO NEED SOME STARCH.

¶

BEHOLD--MOST OF THE COMMON
CULINARY STARCHES.

NOW WE KNOW
THAT STARCHES THICKEN,

BUT HOW THEY PERFORM
IN A GIVEN APPLICATION

DEPENDS ON HOW MUCH OF THE TWO
FORMS OF STARCH THEY CONTAIN.

NOW A STARCH HIGH IN AMYLOSE,
WHICH WOULD LOOK LIKE THIS,

IF YOU HAD
AN ELECTRON MICROSCOPE,

WILL CREATE A STRONG GEL

BUT ACROSS A RELATIVELY NARROW
TEMPERATURE RANGE, OKAY?

ON THE OTHER HAND,
A STARCH HIGH IN AMYLOPECTIN

WILL NOT CREATE A GEL

THAT IS QUITE AS THICK
AS AMYLOSE,

BUT IT WILL TOLERATE
TEMPERATURES

WELL BELOW FREEZING.

SO FOR MY FROZEN PIE FILLING,
I WILL GO WITH

AMYLOPECTIN-PACKED
TAPIOCA FLOUR.

SO WE BEGIN WITH 1 1/4 OUNCES
OF OUR TAPIOCA FLOUR,

THAT'S ABOUT 5 TABLESPOONS.

TO THAT, WE WILL ADD
4 OUNCES OF SUGAR--

THAT'S ABOUT 1/2 OF A CUP--

1 TEASPOON
OF FRESHLY GRATED ORANGE ZEST.

A PINCH, WELL, 1/8 OF A TEASPOON
OF KOSHER SALT.

AND WE'LL WHISK THAT UP

JUST TO GET EVERYTHING COMBINED.

(coughs)

THEN 1 TABLESPOON OF
FRESHLY SQUEEZED ORANGE JUICE

AND ALL OF THE BERRIES.

IM JUST GONNA SCOOT
EVERYTHING RIGHT OUT.

I FIND THAT
A PLASTIC BOWL SCRAPER

IS THE PERFECT TOOL FOR THIS.

THERE.

LET THIS SIT FOR 15 MINUTES
SO THAT THE PECTIN

AND THE STARCH CAN GET TO KNOW
EACH OTHER A LITTLE.

MEANWHILE, LINE A 9-INCH PIE
PLATE WITH ALUMINUM FOIL

THEN FILL IT
WITH YOUR BLUEBERRY MIXTURE

AND STICK IT INTO THE FREEZER
FOR SIX TO EIGHT HOURS.

WHEN IT IS SET UP ROCK HARD,
PEEL IT OUT OF THE PIE PAN,

THE FOIL WILL MAKE IT EASIER,

PLACE IN A ZIP-TOP BAG
AND STORE FOR ANOTHER DAY.

ALL RIGHT, KIDS,
IT'S PIE TIME.

LET'S REVIEW THE WORKSTATION,
SHALL WE?

HARDWARE--ONE METAL RULER,

1 9-INCH PIE PAN,

ONE BASTING BRUSH,
ONE FORK,

ONE PAIR OF CLEAN SCISSORS
OR SHEARS.

SOFTWARE INCLUDES--

ONE EGG YOLK BEAT WITH ABOUT
A TEASPOON OF WATER,

SOME ALL-PURPOSE FLOUR
STANDING BY TO PREVENT STICKAGE,

AND 15 OUNCES OF PIE DOUGH
DIVIDED INTO 2

AND ROLLED INTO
11 1/2-INCH ROUNDS.

YES, HOMEMADE DOUGH
WOULD BE BEST,

BUT I'D RATHER YOU MAKE YOUR
OWN PIE WITH STORE-BOUGHT DOUGH,

THAN TO NOT MAKE
YOUR PIE AT ALL.

MOVE ON OF THE ROUNDS
TO YOUR PIE PAN,

PUSH DOWN THE CORNERS,
CRIMP THE EDGES NICE AND NEAT

AND THEN DOCK WITH
A STANDARD KITCHEN FORK.

IN THIS CASE, THE WORD "DOCK"
COMES FROM THE SAME DOCK

AS IN "DOCK YOUR PAY"
MEANING TO ABBREVIATE. OLD WORD.

IN THIS CASE, IT'LL LET
THE STEAM OUT, WHICH IS GOOD.

NOW, JUST DROP
IN YOUR FROZEN FRUIT DISK

AND TURN YOUR ATTENTION
TO THE NEXT PIECE OF DOUGH.

WE NEED TO CREATE STRIPS,

SO USE A RULER
THAT'S AN INCH AND A 1/8 WIDE

AND JUST KIND OF CRAWL IT
ACROSS THE DOUGH,

PUSHING DOWN
TO MAKE THESE STRIPS.

AND WE'RE ONLY GONNA USE
SEVEN OF THESE.

POSITION FOUR OF THEM
ACROSS THE PIE,

LEAVING ABOUT AN INCH
IN BETWEEN. THERE.

NOW FOLD BACK STRIPS
ONE AND THREE

AND LAY IN YOUR FIRST
HORIZONTAL STRIP. THERE.

NOW REPLACE ONE AND THREE
AND PULL BACK TWO AND FOUR.

ADD YOUR SECOND STRIP,
REPLACE TWO AND FOUR

AND PULL BACK ONE AND THREE
ONE LAST TIME

AND ADD A THIRD STRIP. THERE.

IT'S PRETTY SIMPLE,
JUST SEVEN PIECES OF DOUGH.

NOW CRIMP EVERYTHING TOGETHER

SO THAT THE PIE
DOESN'T COME APART,

AND TRIM THE EDGES
WITH A PAIR OF SCISSORS.

NEXT, THE EGG WASH
JUST ON THE DOUGHY PARTS

WILL CONTRIBUTE TO BROWNING.

PLACE YOUR PIE ON A SHEET PAN

JUST IN CASE
THERE ARE ANY BOILOVERS,

AND PARK ON THE BOTTOM RACK
OF A 325-DEGREE OVEN

FOR ONE AND ONE-QUARTER HOURS.

NOW IF AFTER THAT TIME,

YOU THINK THAT YOUR PIE NEEDS
A LITTLE MORE BROWNING,

BROIL IT FOR ONE
TO THREE MINUTES.

BUT MAKE SURE
THAT THE TOP OF THE PIE

IS NO LESS THAN 6 INCHES
FROM THE BOTTOM OF THE BROILER.

UNH-UNH-UNH.
THIS PIE MUST COOL

FOR ONE AND A HALF TO TWO HOURS
BEFORE CONSUMPTION.

IF, IN AN ACT
OF CRAVE AND GREED,

YOU WERE TO BREACH THE CRUST AND
ACCOST THE COOLING MASS BELOW,

YOU WOULD BE PUNISHED

BECAUSE IF IT SHIFTS
EVEN A LITTLE WHILE IT'S HOT,

THE FILLING WILL NOT GEL

AND YOU WILL BE LEFT
WITH BLUEBERRY SOUP.

HOW DO I KNOW?
TRUST ME. I KNOW.

¶

BESIDES BEING LOW IN CALORIES,
HIGH IN VITAMIN C AND FIBER,

BLUEBERRIES ARE IN DEMAND
FOR THEIR ANTHOCYANINS.

THOSE ARE THE PIGMENTS
THAT GIVE BLUES THEIR HUE,

AND THEY ALSO PROVIDE
CHART-TOPPING ANTIOXIDANT POWER.

ANTIOXIDANTS, OF COURSE,

ARE THE FREE RADICAL
CHOMPING SUBSTANCES

THAT PLAY A MAJOR ROLE
IN GUARDING THE BODY

AGAINST A HOST OF DEGENERATIVE
DISEASES AND DISORDERS.

CAN I HELP YOU?

I THINK I'M WORRIED
ABOUT MEMORY LOSS.

AH. BLUEBERRIES CAN HELP FIGHT
THE OXIDATIVE STRESSES

THAT LEAD TO AGE-RELATED
BRAIN DISORDERS.

OH. THANK YOU. I THINK
I'M WORRIED ABOUT MEMORY LOSS.

MAYBE YOU SHOULD TAKE TWO.
CAN I HELP YOU?

DOC SAYS I NEED
TO WORK ON MY HEART.

REVERSE THE CELL DAMAGE WITH
A DAILY DOSE OF BLUEBERRIES!

HA-HA! CAN I HELP YOU?

YEAH, YOU GOT ANYTHING TO HELP
ME KEEP ME LOOKING YOUNG?

BE WRINKLE-FREE
WITH BLUEBERRIES.

TRUTH IS, IF EVERYONE ATE JUST
A SERVING OF BLUEBERRIES A DAY,

WE MIGHT JUST PUT
THOSE GREEDY OLD DRUG COMPANIES

RIGHT OUT OF BUSINESS.
NOW IF YOU'LL EXCUSE ME,

SAVING MANKIND
HAS MADE ME A LITTLE THIRSTY.

A WISE MAN ONCE ASKED,
"WHERE IS THE BLUE FOOD?"

WELL I ASK,
"WHERE'S THE BLUE BEVERAGE?"

CAN'T THINK OF ONE?
NOT TO WORRY.

SIMPLY RINSE AND DRAIN
4 CUPS OF BLUEBERRIES

AND PLACE IN A MEDIUM SAUCEPAN
WITH 2 CUPS OF WATER.

AND THEN BRING TO A BOIL
OVER MEDIUM-HIGH HEAT.

WHEN SAID BOIL
HAS BEEN ATTAINED,

DROP THE HEAT TO LOW
AND SIMMER FOR 15 MINUTES.

WHEN THE SIMMERING IS DONE,
KILL THE HEAT,

AND DRAIN YOUR BERRIES INTO
A CHEESECLOTH-LINED COLANDER

SITTING OVER A NICE DEEP BOWL.

SINCE MANUAL MANIPULATION WILL
BE REQUIRED IN THE NEXT STEP,

YOU MIGHT WANT
TO LET THIS COOL DOWN

FOR 15 MINUTES
BEFORE PROCEEDING.

WHEN THE MIXTURE
IS COOL ENOUGH TO HANDLE,

GATHER UP ALL THE CORNERS
OF THE CHEESECLOTH

AND GIVE IT A GOOD SQUEEZE.

YOU WANT TO GET OUT AS MUCH
OF THE JUICE AS POSSIBLE.

THERE WE GO.

YEAH, I THINK THAT'LL DO IT.

NEXT, WE RETURN THE JUICE
TO THE SAUCEPAN.

ADD 7 OUNCES OF SUGAR,

THE JUICE OF 1 LIME,
THAT'S ABOUT 1 FLUID OUNCE,

TURN THE HEAT TO MEDIUM-HIGH
AND BRING TO A BOIL,

STIRRING UNTIL THE SUGAR
HAS DISSOLVED.

AFTER TWO MINUTES OF BOILING,

YOUR NEW SYRUP CAN BE POURED OFF
INTO A HEAT-PROOF VESSEL.

LET THIS COOL ON THE COUNTER
FOR AT LEAST AN HOUR

BEFORE LIDDING UP
AND MOVING TO THE REFRIGERATOR.

SAFELY SEALED IN A GLASS JAR,
YOUR SYRUP WILL KEEP IN HERE

SOMEWHERE BETWEEN SIX MONTHS
UNTIL THE NEXT ICE AGE.

MMM.

TO ENJOY, SIMPLY COMBINE 1/4 CUP
OF YOUR BLUEBERRY SYRUP

WITH 8 OUNCES
OF CARBONATED WATER OR SELTZER.

IT'S REFRESHING, DELICIOUS
AND NUTRITIOUS.

BE IT WINTER, SPRING,
SUMMER OR FALL,

THERE IS NO REASON YOU CAN'T
ENJOY FRESH, OR NEARLY FRESH,

BLUEBERRIES ALL YEAR LONG.

AND HONESTLY, I COULD EAT THESE
THINGS EVERY GOSH-DARN DAY,

AND GIVEN THEIR RANKING
IN THE HEALTH FOOD COMMUNITY,

I PROBABLY SHOULD.

SEE YOU NEXT TIME
ON "GOOD EATS."

Closed Captions provided
by Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

(slurping)

NOW THAT'S WHAT I CALL
A TIME MACHINE.