Good Eats (1999–2012): Season 11, Episode 6 - Whithering Bites - full transcript

IF THERE'S A BATTLE CRY
FOR FOODIES THESE DAYS,

IT'S "SEASONALITY,"
THE IDEA BEING

THAT, UH, PALATE
AND PLANET ALIKE PROFIT

FROM YOUR SERVING UP
WHAT IS GROWN LOCALLY

WHENEVER POSSIBLE,
AND ONLY WHEN IT'S IN SEASON.

OF COURSE, CARRYING THROUGH
ON THIS MISSION

IS NOT EASY FOR AMERICANS
WHO HAVE GROWN ACCUSTOMED

TO HAVING A STEADY SUPPLY
OF EVERYTHING ALL THE TIME.

UNLIKE OUR GRANDPARENTS,

MOST OF US LACK
THE NECESSARY CANNING SKILLS

TO CAPTURE THE SEASONS,



AND OUR FREEZERS ARE TOO CRAMMED
WITH PIZZAS AND POPSICLES

FOR SERIOUS PUTTIN' UP.

SO WHEN THE TIDAL WAVES
OF PLENTY CRASH OVER US

IN THE HARVESTING MONTHS,

THE FRUIT PILES HIGH,

AND NO MATTER HOW MUCH WE MUNCH,
WE CAN'T POSSIBLY MUNCH IT ALL.

BEFORE WE KNOW IT,

THOSE FOOD FIENDS BACTERIA,
YEAST AND MOLD--OH MY--

BARGE IN,
REDUCING OUR CORNUCOPIA

TO AN OOEY-GOOEY, FURRY,
STINKY, LITTLE PUDDLE.

THEN WHEN THE FOODIE FLOW EBBS
TO A TRICKLE IN WINTER,

WE'VE NO CHOICE BUT TO TURN
TO HIGH-PRICED FRUITS

GROWN IN DISTANT LANDS,

WHICH MIGHT NOT TASTE
LIKE ANYTHING AT ALL



WERE IT NOT FOR THE STRANGE
CHEMICALS THEY SPRAY UPON THEM.

'COURSE, WITH A LITTLE BIT
OF KNOW-HOW,

SOME SOUND SCIENCE AND A WEE
LITTLE SMIDGEON OF HARDWARE,

YOU CAN COMFORTABLY CONTAIN

AN ENTIRE SEASON
OF FRUITY GOODNESS

INTO A PACKAGE THAT YOU CAN USE
LATER AT YOUR WHIM.

THAT'S RIGHT--
DRIED FRUIT.

NOPE, IT'S NOT
SOMETHING YOU BUY.

WELL, YOU COULD, BUT YOU'D BE
SHELLING OUT A LOT OF DOUGH

FOR FEWER FLAVORS
AND MORE YUMMY CHEMICALS.

NOT ONLY IS IT EASY TO MAKE,

HOME-DRIED FRUIT OPENS
UP A WHOLE NEW WORLD OF...

¶

¶ GOOD EATS ¶

Closed Captions provided
by Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

IT ISN'T SURPRISING THAT FRUIT
GOES BAD AS QUICKLY AS IT DOES.

I MEAN, SURE, THERE'S SOME
ACIDITY HERE AND THERE

TO PRESERVE,

BUT MOSTLY, WE'RE TALKING
ABOUT SUGAR AND A LOT OF WATER,

WHICH PROVIDE MICROBIAL BEASTIES

A PERFECT BREEDING
AND EATING GROUND.

PLUMS--80% WATER.
PEACHES--89.

UH, FIGS--78%.
STRAWBERRIES--90.

APPLES--84.
BANANAS--76.

AND THE EPONYMOUS WATERMELON--
92% WATER.

NOW WITH PROPER DRYING,
WE CAN REDUCE THAT MOISTURE

TO 10, MAYBE 20%,

WHILE INVERSELY INCREASING
THE SUGAR TO THE POINT

WHERE IT ACTUALLY
BECOMES A THREAT TO MICROBES

THROUGH INCREASED
OSMOTIC PRESSURE.

BUT GETTING THIS DOWN TO THIS

IS NOT SIMPLY A MATTER
OF AQUA ABSENTIA.

DON'T BELIEVE ME?
ASK A MUMMY.

WHEN IT COMES
TO DEHYDRATING,

NO ONE HAS EVER BEAT THE MUMMY
MAKERS OF ANCIENT EGYPT.

THEY KNEW THAT THE REAL KEY

TO KEEPING A NEWLY DECEASED
PHARAOH OR PHARAOH-ETTE ROT FREE

WASN'T EXPOSURE
TO THE ARID CLIMATE,

BUT RATHER PROPER PREP.

NOW, OBVIOUSLY WE--
(grunts)

DON'T NEED A SERIES OF CLAY
JARS FOR THE LIVER, LUNGS,

INTESTINES AND STOMACH

BECAUSE FRUITS, THANKFULLY,
DO NOT POSSESS THESE ORGANS.

NOR DO WE REQUIRE
THE USE OF THIS DEVICE

BECAUSE FRUITS DON'T
HAVE BRAINS

OR NOSES TO PULL
THEM OUT OF.

AND THAT MEANS THAT WE
DON'T NEED PILES OF SAWDUST

OR TREE RESIN OR HAY

TO PUT IN THE HEAD CAVITY
BECAUSE--EW.

BUT BEFORE WRAPPING
IN 1,000 YARDS OF LINEN,

ROYAL REMAINS
WOULD BE SOAKED

IN A FORM OF SODIUM CARBONATE
RELATED TO LYE,

CALLED NATRON,

FOR 40 DAYS.

THIS PULLED MOISTURE
OUT OF THE, UM--

WELL, CUSTOMER,

AND CHANGED THE pH

SO THAT THE BODY WOULD BE
UNAPPEALING TO BACTERIA.

ALTHOUGH MODERN
COMMERCIAL FRUIT EMBALMERS

DON'T USUALLY EMPLOY NATRON,

THEY DO USE AN EQUALLY ANCIENT
AND MYSTICAL SUBSTANCE...

SULFUR.

ANYONE WHO'S PURCHASED

COMMERCIALLY DRIED FRUIT
IN THE U.S.,

OR RED WINE FOR THAT MATTER,
HAS WITNESSED FIRSTHAND

THE POWER OF THIS ELEMENT,

WHICH IS ONE OF THE MOST POPULAR
FOOD ADDITIVES IN THE WORLD

FOR THIS SIMPLE FACT.

IT CAN SLOW DOWN BACTERIA,
MOLDS AND YEAST

BY TRICKING THEM
INTO MISTAKING IT FOR VITAMIN D,

WHICH THEY PIG OUT ON
AND THEN DIE.

(groans)

SULFUR CAN ALSO SLOW
THE RANCIDITY OF FATS

BY HALTING OXIDATION,
THE RATHER VIOLENT PROCESS

BY WHICH CERTAIN,
LESS STABLE MOLECULES

STEAL ELECTRONS
FROM OTHER MOLECULES.

OH! AND IT CAN ALSO SHUT DOWN
THE ENZYMATIC ENGINE

THAT MAKES CUT FRUITS
TURN BROWN.

CLEAN UP ON AISLE SIX!

EW.

TAKING THE PRESERVATIVE POWER
OF SULFUR INTO YOUR OWN HANDS

IS A SIMPLE, ALBEIT STINKY,
PROPOSITION.

THE INTERNET IS FULL
OF WEB SITES

GIVING INSTRUCTIONS
FOR THIS SORT OF THING.

MOST OF THEM CALL FOR STACKING
UP COOLING RACKS OR OVEN RACKS

LINED WITH THE FRUIT,
OUTSIDE, OF COURSE.

THEN YOU PLACE SOME KIND OF
HEAT-PROOF VESSEL UNDERNEATH.

YOU ADD A LITTLE PHARMACEUTICAL
OR FOOD-GRADE SULFUR,

YOU LIGHT THE SULFUR--
IT BURNS PRETTY EASILY--

AND THEN YOU JUST SLAP
A CARDBOARD BOX ON TOP OF IT.

IT'S A--IT'S A FUMIGATION RIG
OR A SMOKING RIG.

OF COURSE, YOU COULD ALSO JUST
DIP THE FRUIT IN ANY NUMBER

OF SULFUR-BASED SOLUTIONS,

AND THAT IS WHAT IS DONE TO MOST
COMMERCIALLY DRIED FRUIT.

THE PROBLEM IS
IS THAT A LOT OF FOLKS,

ESPECIALLY ASTHMATICS,

UM, ARE PRONE TO SULFUR
AND SULFITE ALLERGIES,

WHICH CAN BE SUDDEN AND SEVERE.

SO THAT LEAVES US
WITH A QUESTION--

WHAT MIGHT WE HAVE IN THE PANTRY

THAT BACTERIA DON'T LIKE,
THAT CONTAINS ANTIOXIDANTS

AND THAT CAN INTERRUPT
ENZYMATIC ACTION?

HMM... ASCORBIC ACID,
OR VITAMIN C,

WOULD CERTAINLY DO THE JOB,
BUT IT IS EXTREMELY BITTER,

EVEN IN SMALL DOSES.

THE ACIDIC ACID IN VINEGAR
WOULD DO IN A PINCH,

BUT ITS DISTINCTIVE PUNGENCY

WOULD BE AS OVERWHELMING
AS THE VITAMIN C.

UM, CITRIC ACID
IS ALMOST AS POWERFUL

AN ANTIOXIDANT
AS THE ASCORBIC VARIETY,

AND IT IS AVAILABLE IN POWDERED
FORMS IN MANY MEGA-MARTS.

OF COURSE, CITRIC ACID
MAY ALREADY BE IN YOUR KITCHEN

IN SUFFICIENT AMOUNTS.

TO COMPOSE YOUR VERY OWN BATCH

OF ANTIBACTERIAL,
ANTI-AGING DRY-FRUIT DIP,

SQUEEZE ENOUGH LEMONS TO GET
A CUP OF FRESH-SQUEEZED JUICE,

AND DON'T WORRY
ABOUT TAKING OUT THE SEEDS

AND THE PULP AND ALL THAT,

AND THEN DILUTE IT
INTO 1 QUART OF WATER.

THERE. NOW AS YOU CAN SEE,
I HAVE AMASSED SOME OF MY, UH,

FAVORITE MUMMIFICATION
CANDIDATES.

I HAVE TWO BIG, FAT,
JUICY MANGOES HERE,

THREE NICE GALA APPLES,

AND A LOVELY PINT
OF STRAWBERRIES--

SO DELICIOUS, BUT FOR SUCH
A SHORT TIME EACH YEAR.

WE'RE GONNA CHANGE ALL THAT.

NOW BEFORE WE DIP,
FURTHER PREP IS NECESSARY.

PEEL AND CUBE YOUR MANGOES
AND THEN COVER.

DITTO THE APPLES.
THERE WE GO.

'COURSE, IT'S KIND OF TOUGH
TO PEEL THE STRAWBERRY

WHAT WITH ALL THOSE SEEDS ON IT,
SO WE'LL JUST LEAVE THEM BE.

(grunts)

OH, I HAVE A DEEP, PERSONAL
DISDAIN FOR FOOD DEHYDRATORS.

IT'S NOT JUST THAT
THEY'RE ALL UNI-TASKERS,

WHICH THEY ARE,

BUT 99% OF THOSE ON THE MARKET

ARE LITTLE MORE
THAN JUST CHEAP HEATERS

ATTACHED TO THE BACK
OF CHEAP PLASTIC BOXES.

AT THE VERY WORST,
THEY DON'T WORK AT ALL.

AT THE VERY BEST, THEY COOK AS
MUCH AS THEY DEHYDRATE THE FOOD,

AND THAT CREATES A COMPLETELY
DIFFERENT TYPE OF FLAVOR

AND TEXTURE,
ONE THAT WE DON'T WANT.

NOW REMEMBER, OUR GOAL IS TO
REMOVE ABOUT 75% OF THE LIQUID

IN A REASONABLE AMOUNT OF TIME

WITH AS LITTLE HEAT
AS IS NECESSARY.

NOW IF YOU'RE
A FAN OF THIS SHOW--

AAH!

YOU MAY REMEMBER
THE BLOWHARD 5000,

WHICH WE HAVE EMPLOYED
TO DRY HERBS AND BEEF JERKY.

IT IS A SIMPLE HACK, REQUIRING
NOTHING MORE THAN A BOX FAN

AND FOUR CELLULOSE,
RATHER THAN FIBERGLASS,

HEATER OR FURNACE FILTERS.

NOW YOU CAN GET THESE
AT YOUR LOCAL HARDWARE STORE.

THEY'RE EXTREMELY CHEAP.

AND SOMETIMES THEY COME WITH
THIS KIND OF LITTLE, UH,

PAPER GRID OVER IT AND, UH,
YOU CAN JUST CUT ALL THAT OFF.

NO PROBLEM.

NOW FRUIT, OF COURSE,
IS STICKY AND IT'S WET.

IT'LL DEFINITELY BIND UP
ON THIS FILTER,

SO WHAT I USED TO DO IS
I USED TO LINE THEM

WITH JUST BIG PIECES
OF WINDOW SCREEN,

BUT MY DOCTORS TOLD ME THAT'S
NOT FOOD-GRADE PLASTIC,

AND I COULD, LIKE, SPROUT
ANOTHER EYE OR SOMETHING.

THESE ARE FOOD GRADE.
SEE THESE UYLE GTTS?

THESE ARE MATS THAT COME
FROM COMMERCIAL DEHYDRATORS,

BUT THAT DOES NOT MEAN THAT
WE HAVE TO BUY A DEHYDRATOR.

NOPE, ALL YOU HAVE TO DO
IS GO TO THE INTERNET

AND GO TO YOUR FAVORITE
SEARCH ENGINE AND TYPE IN...

AND YOU CAN BUY THESE
CHEAP AND QUICKLY.

YOU'RE GONNA NEED SIX OF 'EM.

NOW HERE'S HOW I BUILD IT.

ONE FILTER GOES ON THE FAN
SO THAT THE RIDGES

WOULD BE PARALLEL TO THE FLOOR
WHEN STANDING UPRIGHT.

FIRST MAT OF FRUIT GOES DOWN.

ANOTHER MAT GOES ON TOP
TO SANDWICH FOR SAFETY,

AND THEN ANOTHER FILTER
FOR PROPER AIRFLOW.

NOW I'M ONLY GONNA BUILD
THIS ONE THREE STACKS HIGH.

I'VE TRIED FOUR, BUT GENERALLY,
THAT'S SO MANY FILTERS

THAT THE AIRFLOW
IS IMPEDED SO MUCH

THAT LAST LAYER ON THE OUTSIDE
DOES NOT DRY PROPERLY.

THIS WAY, WE ENSURE
THAT EVERYTHING WILL DRY.

AND THE LAST FILTER GOES
ON WITH THE METAL FACING OUT,

IF IT'S THERE.

NEXT--COUPLE OF BUNGEE CORDS
TO HOLD THOSE FILTERS IN PLACE.

DON'T STRETCH 'EM TOO TIGHT.

THEY COULD POP AND, I DON'T
KNOW, KNOCK YOUR TEETH OUT.

BE CAREFUL.

ONE ON THE TOP
AND ONE ON THE BOTTOM.

THERE, NICE AND SECURE.

SET UP YOUR BLOWHARD
SOME PLACE NICE AND PEACEFUL,

TURN ON YOUR FAN,
AND LET IT DO ITS THING

FOR 42 TO 48 HOURS.

NOW I LIKE DOING THIS
IN MY SPARE BATHROOM,

BUT, YOU KNOW, YOU WOULDN'T TURN
THE WATER ON IN HERE, RIGHT?

GOOD.

¶

OH, UM, BY THE WAY,

IF YOU HAVE AN AVERSION TO, SAY,
I DON'T KNOW, BUNGEE CORDS,

OR YOU WANT THE OPTION OF
DRYING LARGER HUNKS OF FRUIT,

SAY, I DON'T KNOW,
HALVED FIGS OR APRICOTS,

YOU'RE GONNA HAVE TO BRING

A LITTLE BIT OF HEAT
TO THE PARTY.

IT'S NOT THAT THE BLOWHARD
WON'T DO THE TRICK.

IT'S JUST THAT IT'LL TAKE
A REALLY, REALLY LONG TIME,

DURING WHICH, SMALL,
LITTLE, NASTY THINGS

MIGHT COME TO MUNCH,
IF YOU GET MY DRIFT.

THE PROBLEM WITH OVEN-DRYING
FRUIT IS THAT IDEALLY

WE'RE LOOKING FOR, SAY,
115 TO 125 DEGREES FAHRENHEIT,

AND MOST OVENS CAN'T CRUISE
BELOW ABOUT 170.

ONE SOLUTION WOULD BE
TO SIMPLY LOAD UP YOUR MATS

WITH DIPPED FRUIT AND PUT 'EM
ON THE RACKS HERE.

YOU COULD EVEN SKIP THE MATS
AND GO WITH JUST COOLING RACKS.

THAT WOULD BE OKAY.

AND TURN THE OVEN ON
TO ITS LOWEST SETTING

AND CRACK THE DOOR
ABOUT THAT WIDE.

NOW YOU WOULD GET THE JOB DONE,

BUT IT WOULD BE AN AN AMAZING
AMOUNT OF ENERGY WASTE INVOLVED,

AND THAT KIND OF WASTE
JUST DOESN'T REALLY GO

WITH THE WHOLE
HOME-DRYING THING.

LUCKILY WE HAVE
ALTERNATIVE HEAT SOURCES.

OF COURSE, YOU COULD JUST
TAKE THE EASY-BAKE ROUTE

AND STASH A BUNCH OF LIGHT BULBS
IN HERE AND CRANK 'EM UP.

THEY WOULD CERTAINLY DRY
THE FRUIT,

BUT THEY WOULD WASTE
A LOT OF ENERGY AGAIN,

AND LIGHT DESTROYS CERTAIN
NUTRIENTS, LIKE VITAMIN A.

DURING COLD MONTHS,

MOST HARDWARE STORES
SELL LITTLE HEATERS LIKE THIS

THAT HAVE BUILT-IN FANS.

THIS ONE COST ABOUT 20 BUCKS,

AND IT'S ACTUALLY MADE
TO GO FLUSH AGAINST THE WALL,

WHICH MEANS WE COULD JUST LAY IT
ON THE FLOOR OF THE OVEN

AND DRY THE FRUIT ABOVE,
AS LONG AS WE LEFT IT ON LOW.

I'VE DONE SEVERAL
BATCHES LIKE THIS.

THE PROBLEM IS
IS SMALL THOUGH IT IS,

IT STILL CREATES A LOT OF HEAT.

IF YOU'RE NOT VERY CAREFUL,
YOU'LL CREATE COOKED FLAVORS,

WHICH IS NOT WHAT
I'M LOOKIN' FOR!

AND THAT IS WHY
I WENT TO THE PET STORE.

ACTUALLY, I WENT TO THE PET
STORE BECAUSE I HAD A LIZARD--

BIG, MEAN THING.
I GOT RID OF IT.

ONE OF THE THINGS THAT I LEARNED
IS THAT LIZARDS LIKE IT

TO BE WARM AT NIGHT,
BUT THEY LIKE IT TO BE DARK.

SO THEY SELL YOU THESE
LITTLE CERAMIC HEATERS

THAT YOU SCREW
INTO A NORMAL LIGHT SOCKET.

NOW IF YOU WERE
TO STASH ONE OF THOSE

IN THE BOTTOM
OF YOUR OVEN THUSLY,

AND IF YOU WERE TO ADD A FAN,
SAY A LITTLE BATTERY-POWERED ONE

LIKE YOU GET AT
A CAMPING STORE--

THAT ONE HAS A MAGNET ON IT--
YOU WOULD HAVE

A VERY EFFECTIVE
FOOD DEHYDRATOR.

AND IF YOU HAD A PROBE
THERMOMETER LIKE THIS,

AND I'M BETTING THAT YOU DO,
AND IF YOU CONNECTED THAT PROBE

TO THE BOTTOM OF A RACK WITH
A LITTLE GYM CLIP LIKE THIS,

THEN YOU WOULD HAVE A VERY
EFFECTIVE MONITORING SYSTEM

FOR YOUR FOOD DEHYDRATION NEEDS.

NEXT STEP, MAKE YOURSELF
A LITTLE FOIL BALL,

PLACE IT UP AGAINST THE SWITCH
THAT TURNS OFF THE OVEN LIGHTS,

AND CLOSE THE DOOR.

NOT ONLY WILL
THAT SAVE YOUR BULBS,

IT'LL OPEN UP A CRACK
FOR HUMID AIR TO ESCAPE,

AND THAT WILL SPEED
THE DRYING PROCESS.

ALSO, IT WILL PROTECT
YOUR VARIOUS CABLES.

NOW HOW LONG THIS WILL TAKE
DEPENDS COMPLETELY ON, UH,

THE MAKE AND MODEL OF THE OVEN,
THE MAKE AND MODEL OF THE FRUIT,

HOW MUCH YOU'VE GOT IN THERE,
HOW BIG THE CUTS ARE,

BUT FOR FOUR MATS I WOULD SAY

EXPECT ANYWHERE
FROM 12 TO 18 HOURS.

LAST STEP--YOU WANT
TO REMIND YOURSELF

OF WHAT'S GOING ON IN THERE
SO YOU DON'T TURN ON THE OVEN

AND MELT ALL THOSE NICE MATS.

¶

WELL, IT IS TIME TO HARVEST
OUR DRIED FRUIT.

AH, JUST SMELL
ALL THAT FRUITY GOODNESS.

WHY--WHY, EVEN MY--MY--
MY SHOWER CURTAIN

SMELLS FRESH AND DELICIOUS.

NOW WHEN YOU UNLOAD
YOUR BLOWHARD,

YOU'LL NOTICE THAT THE FRUIT
IS DEFINITELY SHRIVELED

AND IT'S ALSO A LITTLE BIT
DARKER IN COLOR,

BUT NOTICE THERE HASN'T BEEN
MUCH IN THE WAY OF BROWNING,

AND THAT'S BECAUSE OF
OUR DIPPING PROCESS.

SO HOW DO YOU KNOW WHEN
THE FRUIT IS REALLY DRY?

WELL, TAKE A LOOK.

PIECES SHOULD BEND
WITHOUT BREAKING.

THEY SHOULD FEEL LEATHERY,
AND IF YOU SQUEEZE A WHOLE BUNCH

IN YOUR FIST AND THEN LET GO,

THERE SHOULDN'T BE ANY APPARENT
MOISTURE ON YOUR HAND.

NOW IF YOU USED A HEATED RIG
LIKE YOUR OVEN,

YOU WANT TO MAKE SURE

TO LET THE PIECES COOL DOWN
BEFORE YOU TEST THEM.

HOT FRUIT ALMOST
ALWAYS FEELS MOIST.

NOW AT THIS POINT THE FRUIT
IS ONLY MOSTLY DRY.

THERE MAY BE A COUPLE OF PIECES
THAT ARE RELATIVELY MOIST.

AND IF YOU STORE
THEM ALL TOGETHER,

THAT MOISTURE COULD SET
OFF DECOMPOSITION,

AND THAT COULD BE MESSY.

THAT IS WHY IT IS IMPORTANT
TO CONDITION THE FRUIT.

SIMPLY MOVE IT INTO
A LARGE VESSEL LIKE THIS JAR,

MAKING SURE THAT THERE'S
PLENTY OF AIR ROOM, OKAY?

SEAL IT UP TIGHT,
STASH IT FOR ABOUT A WEEK,

GIVING IT A TOSS
EVERY COUPLE OF DAYS.

THAT'LL ALLOW THE MOISTURE LEVEL
TO REACH AN EQUILIBRIUM.

THEN YOU CAN MOVE
TO THE CONTAINER OF YOUR CHOICE.

¶

SEALED IN JARS,
FREEZER BAGS,

OR OTHER AIR-TIGHT CONTAINMENT

AND KEPT IN A COOL,
DARK, DRY PLACE LIKE THIS,

YOUR GOODS SHOULD KEEP
FOR UP TO SIX MONTHS EASY.

NOW WHEN IT COMES TIME
TO CALCULATE STORAGE SPACE,

KEEP IN MIND THAT
12 TO 14 POUNDS OF FRUIT

CAN EASILY BE REDUCED DOWN
TO, WELL, 2 TO 3 PINTS.

SO NOW THAT WE HAVE IT,
WHAT DO WE DO WITH IT?

WELL, DRIED FRUIT IS CALLED FOR

IN THOUSANDS
OF DIFFERENT RECIPES

IN BOTH DRY AND COOKED FORM.

I HAVE A FAVORITE RECIPE
IN BOTH CATEGORIES,

AND THEY'RE BOTH
RIDICULOUSLY SIMPLE.

WHAT YOU GOT THERE?
SOME PEANUTS,
SOME CHOCOLATE CHIPS,

SOME BITTER STUFF

AND THAT STUFF THAT
GETS STUCK IN YOUR TEETH.

WHAT ABOUT YOU.
MUMMIFIED VERSION
OF OATMEAL

WITH SOME OLD HIKIN' BOOT
CUT UP IN IT.
IT'S FRUIT.

THAT'S IMPOSSIBLE.
HMM.

HIYA, HIKERS!
WHAT YA MUNCHIN'?

TRAIL MIX.
YOU KNOW,
FOR ENERGY?

EW, THAT'S DISGUSTING.

LOOK, MAYBE, UH,
MAYBE YOU SHOULD TRY

A LITTLE BIT
OF MY SPECIAL MIX.

I THINK YOU'LL FIND IT'S
A LITTLE BIT BETTER.

GO AHEAD. THERE YOU GO.

MMM! WOW!

TASTES SO FRUITY!

CAN YOU GET THIS IN STORES?
NO. NO, YOU CAN'T.
AND, UH,

AND YOU CAN'T HAVE ANY
MORE OF THAT EITHER.

BUT YOU KNOW
WHAT I WILL DO

IS I'LL HELP YOU
TO MAKE A LITTLE BATCH

OF YOUR VERY OWN.

HERE, HOLD THIS BAG
THUSLY.

I THINK I GOT EVERYTHING
WE NEED RIGHT HERE SOME PLACE.

FIRST, WE'VE GOT
THE FRUIT.

I'VE GOT 7 OUNCES BY
WEIGHT--IT'S ABOUT 3 CUPS--

OF HOME-DRIED FRUIT.

I'M USING APPLES,
MANGOES AND STRAWBERRIES,

BUT THAT'S JUST ME.
THERE.

NEXT UP SOME MIXED NUTS,
ABOUT A CUP--

Y D SAI'THAT'S
5 OUNCES OR SO--

AND A CUP, 3 1/2 OUNCES,
OF GRANOLA.

THERE YOU GO.

JUST SEAL IT UP,
MIX IT UP AND ENJOY.

THAT STUFF'S NOT JUST GOOD,
IT'S GOOD FOR YOU.
OH, YEAH?

HOW GOOD?
WELL, SINCE THEIR NUTRIENTS
ARE CONCENTRATED

EACH HANDFUL OF DRIED
FRUIT DELIVERS

A BASKETFUL OF
NUTRIENTS, MINERALS

AND PLENTY OF VITAMINS, NOT
TO MENTION PHYTOCHEMICALS,

SUCH AS CHLOROGENIC
AND NEOCHLOROGENIC ACIDS,

WHICH HELP SLOW THE PROGRESSION
OF HEART DISEASE.

AND DON'T FORGET
ABOUT THE FIBER,

WHICH HELPS TO KEEP THINGS
MOVIN', YOU KNOW?

SPEAKING OF MOVING,
WE SHOULD GET MOVING.

WE DON'T WANT
HIM TO CATCH UP.
OH, YEAH, PROBABLY SO.

LISTEN, UM...

BYE!

HEY, WHAT
ABOUT YOUR TRAIL MIX?
(Alton) KEEP IT!

YOU'RE GONNA
NEED IT!

WHY'S THAT?

AAH!
(growls)

¶

ALTHOUGH DRIED FRUIT
CAN BE REANIMATED, AS IT WERE,

BY SIMPLY SOAKING IT
IN BOILING WATER OR JUICE

FOR, SAY, 10 TO 15 MINUTES,

I OFTEN FIND THAT IT CAN BE

REHYDRATED IN THE TARGET FOOD.

FOR INSTANCE, CHOPPED
DRIED FRUIT CAN BE ADDED

DIRECTLY TO A MUFFIN BATTER
OR A RICE PILAF.

PRETTY, ISN'T IT?

I'VE ALSO BEEN KNOWN
TO COOK FRUIT

DIRECTLY INTO ICE CREAM BASES,

AND ALTHOUGH IT CAN BE
SPRINKLED DIRECTLY ON SALADS,

IF YOU TAKE THE TIME TO SOAK IT
IN YOUR VINAIGRETTE FIRST,

WELL, YOU CAN SEE WHERE
I'M GOING WITH THAT.

NOW ON TO MY FAVORITE
DRY FRUIT APPLICATION.

ACTUALLY, IT'S NOT ONE DISH.
IT'S TWO...
IT'S TWO...

(together) TWO COMPOTES
IN ONE...

ONE SAVORY...
THE OTHER SWEET.

ON THE SAVORY SIDE...

ARE BROUGHT TO A BOIL
IN A SMALL SAUCE PAN

SET OVER MEDIUM HEAT.

MEANWHILE ON
THE SWEET SIDE--

A SLIGHTLY DIFFERENT
PROCEDURE--

THE SAME 8 OUNCES
OF DRIED FRUIT,

ONLY THIS TIME,
IT'S BEEN SOAKING

IN 2 CUPS OF WATER
FOR AN HOUR.

THEN IT GOES
INTO THE PAN

ALONG WITH...

NO PITH, PLEASE!

(together) WHEN THE MIXTURE
COMES TO A BOIL...

REDUCE THE SAVORY SIDE...
AND THE SWEET SIDE...

TO A...
TO A SIMMER.

SIMMER.
THEN...

AND ONE...

AND IN THE CASE
OF THE SAVORY...

THEN REMOVE
FROM THE HEAT AND...

OUR SAVORY COMPOTE LIVES
TO SERVE GRILLED FOODS.

PORK CHOPS, CHICKEN

AND LIGHT-FLESHED FISH
ARE ESPECIALLY NICE,

BUT SO IS VENISON, BUT THAT'S
ANOTHER SHOW... I HOPE.

THE SWEET COMPOTE CAN
BE LIBERALLY APPLIED

TO CAKES LIKE ANGEL FOOD
AND POUND,

ICE CREAM--VANILLA IS NICE--

UM, YOGURT,
IF YOU'RE FEELING HEALTHY.

IF YOU WANT TO GET
A LITTLE CRAZY,

CUT OUT A FEW ROUNDS
ABOUT "YAY"

OF A PUFF PASTRY DOUGH,

PUT ABOUT A TABLESPOON
OF THE COMPOTE IN THE MIDDLE,

FOLD IT OVER,
SEAL IT WITH A FORK,

POKE SOME HOLES IN THE TOP,
BRUSH WITH AN EGG WASH--

JUST EGG MIXED UP
WITH A LITTLE WATER--

AND BAKE AT 375 FOR 25 MINUTES.

YOU'LL HAVE YOURSELF
A NICE, LITTLE POCKET PIE.

DELICIOUS.

¶

YOU KNOW, I FAILED TO MENTION
WHEN I WAS IN HERE

A FEW THOUSAND YEARS AGO THAT
IN THE LAST COUPLE OF DECADES,

UH, SEVERAL TOMBS HAVE BEEN
OPENED IN EGYPT,

AND THEY HAVE FOUND VESSELS--
JARS AND WHATNOT--

FULL OF DRIED FRUIT.

NOW WE DON'T KNOW IF THE FRUIT
WAS ACTUALLY ALREADY DRIED

WHEN IT WHEN IN

OR IF THE DESERT AND TIME
HAVE JUST TAKEN THEIR TOLL,

BUT WHAT'S INTERESTING

IS THAT SOME OF THE MORE
CURIOUS ARCHEOLOGISTS

WHO WANTED TO FIND OUT
REHYDRATED SOME OF THE FRUIT,

TASTED IT, AND REPORTED THAT IT
DID, INDEED, TASTE FRUITY...

JUST FURTHER PROOF
THAT, UH, DRIED FRUIT

IS AN EXTRA-FINE PANTRY...

PAL.

¶

SEE YOU NEXT TIME
ON "GOOD EATS."

(growling)