Good Eats (1999–2012): Season 11, Episode 9 - Peanut Gallery - full transcript

(snoring)

ALTON BROWN.

ALTON BROWN.

ALTON BROWN.

HEY, BROWN.

AH! WHO ARE YOU?
WHAT DO YOU WANT?

WAIT...

GEORGE WASHINGTON CARVER?

YOU'VE BEEN SHIRKING
YOUR DUTY, MR. BROWN.

HERE WE ARE IN GEORGIA,

THE PEANUT MECCA
OF THIS GREAT LAND,



AND YOU HAVEN'T GIVEN THE GOOBER
THE TIME OF DAY?

FOR SHAME, MR. BROWN,
FOR SHAME.

WELL, I'VE BEEN BUSY
ON OTHER PROJECTS. I MEAN--

WHAT? ANOTHER POTATO SHOW?
BAH!

THAT TUBER CAN'T HOLD A CANDLE
TO THE NUTRITIONAL,

CULINARY AND HISTORICAL
SIGNIFICANCE OF THIS NUT,

WHICH, BY THE WAY,
SAVED SOUTHERN FARMING.

YOU KNOW, TECHNICALLY SPEAKING,
IT'S A LEGUME NOT A NUT.

OH, YOU'RE SMART?

YOU THINK YOU CAN TEACH
GEORGE WASHINGTON CARVER

ABOUT PEANUTS.
YOU KNOW WHAT,

I'M NOT EVEN GONNA HAVE
THIS CONVERSATION. YOU'RE DEAD.

THERE'S NO SUCH THING
AS GHOSTS,

WHICH MEANS THIS WHOLE THING
IS A DREAM.



ALTHOUGH THE KEYNESIAN PEANUT
CHAINS--THAT'S A GOOD IDEA.

NOW I'M GOING BACK TO SLEEP
NIGHT, NIGHT.

FINE, IF THAT'S
THE WAY YOU WANT TO PLAY,

THEN THAT'S THE WAY
WE'LL PLAY.

(laughs evilly)

OH, WHAT A DREAM--

PEANUTS.

WELL, MAYBE IT IS TIME
TO DO A PEANUT SHOW.

I MEAN, AFTER ALL THEY'RE
HISTORICALLY SIGNIFICANT,

CULTURALLY RELEVANT
AND CULINARILY VERSATILE,

NOT TO MENTION SERIOUSLY...

(screams)

¶

SAY HELLO TO THE PEANUT PLANT.

NOTICE ANYTHING MISSING?
PEANUTS, YOU SAY?

WELL, SOMEWHERE ALONG THE LINE,
THIS LEGUME DEVELOPED

A CURIOUS DEFENSE AGAINST
MARAUDING CRITTERS.

YO U SEE, AFTER THE FLOWERS
FERTILIZE ABOVEGROUND,

THEY DROOP DOWN AND PUSH
THEMSELVES INTO THE SOIL

WHERE THEIR FRUIT--THE PEANUT--
MATURES IN SAFETY.

SEE? NOW THESE PEANUTS ARE
PROBABLY ABOUT 80 DAYS OLD,

AND THEY'LL BE READY FOR HARVEST
WHEN THEY HIT ABOUT 135.

BY THE WAY,
TODAY AMERICA RANKS THIRD

IN GLOBAL PEANUT PRODUCTION
BEHIND CHINA AND INDIA,

BUT WHILE THOSE COUNTRIES GROW
MOST OF THEIR PEANUTS FOR OIL,

OURS ARE PRIMARILY FOR MUNCHIN'.

HEY, PEANUT MAN!
PEANUT MAN, UP HERE.

YOU KNOW, THE MASS CONSUMPTION
OF PEANUTS IN THIS COUNTRY

REALLY STARTED WITH SOLDIERS
ON BOTH SIDES OF THE--

BOTH SIDES OF THE CONFLICT
DURING THE CIVIL WAR,

BUT THE ASSOCIATION BETWEEN
PEANUTS AND PUBLIC SPECTACLES,

WELL, THAT WAS
P.T. BARNUM'S DOING.

HE WAS SELLING ROASTED PEANUTS
AT HIS CIRCUSES

EARLY AS THE 1870s.

THE JUMP TO
THE NATIONAL PASTIME--

PRETTY MUCH A NO-BRAINER.

AND BY THE--BY THE--OH.

BY THE 1920s, MORE PEANUTS WERE
BEING SOLD IN BALLPARKS

THAN THEY WERE
IN GROCERY STORES.

PEANUT MAN! PEANUT MAN!

HEY, WHAT'S THE BIG--
OH, IT'S YOU.

$6 IF YOU PLEASE.
$6?
ARE YOU SERIOUS?

HEY, IT'S NOT MY FAULT
IF THE PEANUT

IS THE MOST POPULAR FLAVOR
ON THE PLANET.

ACTUALLY, I THINK IT
IS YOUR FAULT.
OH, YEAH,
YOU'RE RIGHT.

IF IT HADN'T BEEN
FOR MY PAMPHLET

"HOW TO GROW THE PEANUT
AND 105 WAYS

OF PREPARING IT
FOR HUMAN CONSUMPTION"--

PUBLISHED IN 1925
AND STILL IN PRINT TODAY--

THERE WOULDN'T BE ANY PEANUTS
TO SELL AT THE OLD BALL GAME.

WELL, I HATE TO ADMIT IT,
BUT HE'S RIGHT.

SEE, IN 1910,

BOLL WEEVILS WIPED OUT
THE COTTON CROP IN THE SOUTH,

AND A LOT OF FARMS
WERE GONNA GO UNDER.

MR. CARVER HERE
SUGGESTED PEANUTS

AND PRETTY MUCH SAVED THE DAY
AND CHANGED HISTORY.

THEN LATER FROM HIS LAB
AT THE TUSKEGEE INSTITUTE,

HE INVENTED HUNDREDS OF USES
FOR THE PEANUT INCLUDING

WHAT WAS THAT--
PEANUT MILK AND PEANUT SHAMPOO.

NOT TO MENTION PEANUT FLAKES,
PEANUT SAUSAGE,

PEANUT ORANGE PUNCH,
CHILI SAUCE,

MOCK CHICKEN, MOCK GOOSE,
MOCK OYSTER,

SHAMPOO, FACE CREAM,
HAND LOTION--HAND LOTION,

PEANUT BEVERAGE,

PEANUT SURPRISE--
OH, THAT'S A GOOD ONE--

(crowd boos)

30 KINDS OF--
(man) HEY, PEANUT MAN,
UP HERE!

HEY, ALL RIGHT, ALREADY.
KEEP YOUR PANTS ON.

GREAT SALESMAN.

DO YOU SMELL THAT?

ME EITHER.

YOU KNOW WHY? IT'S BECAUSE
THE ROASTY-TOASTY GOODNESS

THAT WE ASSOCIATE WITH PEANUTS
DISSIPATES VERY QUICKLY.

THAT'S WHY THEY CALL
THEM VOLATILE COMPOUNDS.

LUCKILY, WE CAN TAKE MATTERS
IN OUR OWN HANDS,

AND IT WON'T COST US
SIX BUCKS A BAG.

THE PEANUT FAMILY
IS EXTREMELY DIVERSE

ON KIND OF A GLOBAL SCALE,
BUT HERE IN THE UNITED STATES,

FOUR VARIETIES DOMINATE
THE MARKETPLACE.

HERE WE HAVE THE VALENCIAS,

WHICH ARE NOT VERY LARGE,

COME ANYWHERE FROM, LIKE,
TWO TO FIVE NUTS IN A SHELL.

THEIR PAPER CLINGS VERY,
VERY HARDILY TO THE NUT,

MAKING THEM NOT SO POPULAR
WITH ROASTERS.

WHEN I CAN FIND THEM,
WHICH ISN'T OFTEN,

I LIKE TO BAKE WITH THEM.

I'LL JUST KEEP THIS ONE.
THEY WON'T MIND.

OH, LOOK AT THIS GUYS.
THESE ARE THE SPANISH PEANUTS.

LOOK HOW TINY THEY ARE.

THESE ARE LIKE THE SMALLEST
OF ALL PEANUTS,

BUT, IRONICALLY, THEY HAVE
THE HIGHEST OIL CONTENT,

AND THAT IS SOMETHING THAT
WE PLAN ON TAKING ADVANTAGE OF

VERY SHORTLY.

NOW FOR PROCESSORS,
THE RUNNER PEANUT--

WHICH IS GROWN
A LOT HERE IN GEORGIA--

ARE VERY, VERY POPULAR
BECAUSE OF THEIR YIELDS

AND THEIR SPECIFIC
FAT COMPOSITION.

IF YOU BITE INTO A CANDY BAR
WITH A PEANUT IN IT,

ODDS ARE THAT PEANUT
IS A RUNNER PEANUT.

NOW HERE IS THE PEANUT
THAT WE THINK OF

WHEN WE THINK OF PEANUTS--
THE VIRGINIA PEANUT.

THESE ARE PRETTY MUCH
HUGE, GIGANTIC PEANUTS.

THESE ARE WHAT YOU GET
AT THE BALLPARK,

ESPECIALLY IF YOU'RE LUCKY,

AND THEY ARE FANTASTIC
FOR ROASTING.

NOW WHEN SHOPPING
FOR RAW SHELL PEANUTS,

YOU ONLY REALLY HAVE
THE SHELL TO GO BY.

YOU WANT TO FIND SOMETHING
THAT IS NICE AND FIRM,

HARD, NO CRACKS,

NO BLACK, MOLDY SPOTS

AND AS LITTLE DUST AS POSSIBLE.

I'D SAID THAT'S JUST
ABOUT THE PERFECT PEANUT.

NOW FOR MY PURPOSES, I'D SAY,
TAKE ALL THESE

AND ALL OF THESE.

SORRY. CLEANUP,

AISLE FOUR.

IF MOVED TO AN AIRTIGHT
CONTAINMENT UNIT,

UNSHELLED PEANUTS
WILL HOLD THEIR OWN

IN A COLD, DARK, DRY PLACE
FOR UP TO A MONTH,

BUT IF YOU HOPE ON KEEPING THEM
ON HAND ANY LONGER,

YOU'RE GONNA NEED TO PUT THEM
INTO THE REFRIGERATOR

OR--OH, HECK,
JUST GO COOK THE THINGS.


OR--OH, HECK,
JUST GO COOK THE THINGS.

ALTHOUGH THEY ARE THOROUGHLY
CLEANED AT THE PROCESSING PLANT,

LET US REMEMBER THAT PEANUTS
GROW IN DIRT,

AND ODDS ARE GOOD
THAT SOME OF THAT DIRT

IS GOING TO STICK TO THEM
ON THE WAY HOME,

SO MY FIRST ROASTING STEP
IS A GOOD BATH.

I HAVE HERE 2 POUNDS
OF VIRGINIA PEANUTS.

IF YOU CAN'T GET
AHOLD OF VIRGINIAS,

VALENCIAS WOULD BE OKAY, TOO.

NOW ONCE THEY LOOK CLEAN,
YOU WANT TO MOVE THOSE

TO SOME PAPER TOWELS
TO DRY THOROUGHLY.

YOU DON'T WANT
TO MOVE FORWARD

UNTIL THERE IS
NO SURFACE MOISTURE LEFT.

THEN YOU CAN GO
TO THE MIXING BOWL,

AND THE BIGGER THE BETTER
IN THIS CASE.

DRIZZLE WITH...

AND...

DEPENDING ON HOW SALTY
YOU LIKE THEM.

THERE.

GIVE THAT A TOSS,

AND THEN EVENLY DISTRIBUTE
YOUR GOOBERS

IN A SINGLE LAYER
ON TWO HALF SHEET PANS

AND PLACE IN
A 350-DEGREE OVEN THUSLY.

NOW THESE WILL BE PERFECTLY
ROASTED IN 30 TO 35 MINUTES,

BUT HALFWAY THROUGH
THE COOKING PROCESS,

YOU WILL HAVE TO ROTATE
AND SPIN THE PANS.

THE TOP WILL GO TO THE BOTTOM,
BOTTOM WILL GO TO THE TOP,

AND THE BACK OF BOTH PANS
TO THE BACK OF THE OVEN.

YOU KNOW WHAT I MEAN?
GOOD.

DELICIOUS.

YOU KNOW WHAT'S REALLY GROOVY
IS THAT IF YOU EAT THEM RIGHT,

YOU'LL GET THE PERFECT
AMOUNT OF SALT,

KIND OF LIKE WITH A MARGARITA,
RIGHT OFF THE SHELL, SEE?

MMM, PERFECT.

YOU KNOW, YOU COULD ALSO TURN
THESE INTO PEANUT BUTTER.

ALTHOUGH IF YOU REALLY HAVE
PEANUT BUTTER IN MIND,

YOU MIGHT WANT TO GO WITH
THE OILIER SPANISH VARIETY.

WHAT'S SO SPECIAL
ABOUT PEANUT BUTTER?

OH, I DON'T KNOW, MAYBE
THAT HALF THE PEANUTS

THAT ARE GROWN IN THIS COUNTRY
BECOME PEANUT BUTTER.

SAY, YOU DIDN'T INVENT
PEANUT BUTTER, DID YOU?

NO, IT WAS THAT DOCTOR
FROM ST. LOUIS.

WHAT WAS HIS NAME?
AH! SEE.
NOBODY KNOWS.

SOME INVENTOR
HE TURNED OUT TO BE.

WELL, IT DOESN'T
REALLY MATTER.

PEANUT BUTTER DIDN'T HIT
THE BIG TIME UNTIL A SALESMAN,

C.H. SUMNER, SOLD IT
AS HEALTH FOOD

AT THE 1904
WORLD'S FAIR.

SALESMEN--
THEY ALWAYS TAKE THE CREDIT.
YEAH,
I HEAR YA, BROTHER.

HEY, DID YOU KNOW THAT IN THIS
COUNTRY, PEANUT BUTTER IS...

REQUIRED BY LAW TO CONTAIN
AT LEAST 90% PEANUTS.

IN "NATURAL" PEANUT BUTTER
THE REMAINING WEIGHT

IS COMPOSED OF PEANUT OIL
AND, IN SOME CASES, SALT.

"MASS MARKET" BRANDS ALSO
ADD SUGAR, STABILIZERS

AND VARIOUS ADDITIVES TO ENHANCE
SHELF LIFE AND CREAMINESS.

WHO ARE YOU GUYS?

AS FAR AS I'M CONCERNED,

HOMEMADE PEANUT BUTTER
SMOKES 'EM BOTH,

AND IT'S EASY TO MAKE.

JUST PLACE...

SPANISH PEANUTS
IN YOUR FOOD PROCESSOR

ALONG WITH...

...LITTLE MORE
IF YOU LIKE YOURS SALTY.

AND CLAMP ON THE LID
AND GIVE THAT A SPIN,

PROCESSING FOR ONE MINUTE.

NOW IT IS NOT GONNA BECOME
COMPLETELY SMOOTH.

IT'LL JUST KIND OF BE CLUNKY
AND CLUMPY LIKE CLODS OF DIRT,

SO BREAK OFF THE LID
AND BREAK THAT UP.

IT'LL BECOME A LOT MORE
RECEPTIVE FOR THE OIL

THAT WILL SHORTLY BE COMING,

'CAUSE WE'RE GONNA FORM
KIND OF AN EMULSION.

THERE, THAT'S GOOD ENOUGH.
LID GOES BACK ON,

AND THE MACHINE GOES BACK ON,

AND NOW IN GOES...

I LIKE TO USE REFINED PEANUT OIL

BECAUSE IT IS ALMOST COMPLETELY
NEUTRAL IN FLAVOR.

LET THIS GO FOR
ABOUT 1 1/2 TO 2 MINUTES

OR UNTIL IT IS NICE AND SMOOTH.

HOW SMOOTH? WELL, PRETTY MUCH,
PEANUT BUTTER SMOOTH, LIKE THAT.

SINCE IT DOES NOT CONTAIN
ANY PRESERVATIVES,

YOU WANT TO KEEP
YOUR HOMEMADE PEANUT BUTTER HERE

IN THE REFRIGERATOR.

OF COURSE, PEANUTS CONTAIN
A LOT OF FAT.

FAT ABSORBS FLAVORS, SO YOU ALSO
WANT TO KEEP IT TIGHTLY SEALED.

OH, THE LADY
IN THE REFRIGERATOR.

OH, ALTON,
THEY MAY BE HIGH IN FAT,

BUT IT'S PRIMARILY
THE HEALTHY POLY AND MONO

AND SATURATED FATTY ACIDS

THAT CAN ACTUALLY HELP
LOWER CHOLESTEROL.

(clears throat)
OH, SORRY.

LADY OF THE REFRIGERATOR,

THE GHOST
OF GEORGE WASHINGTON CARVER.

ENCHANTé.

PEANUTS ARE ALSO HIGH IN FIBER
AND POTASSIUM

AND THE B VITAMINS
RIBOFLAVIN AND FOLATE,

WHICH HAS BEEN SHOWN TO REDUCE
THE RISK OF HEART ATTACKS

AND SOME BIRTH DEFECTS.

DON'T FORGET PROTEIN.
OH, PROTEIN,
OF COURSE.

PEANUTS ARE HIGH IN THE AMINO
ACIDS LYSINE AND ISOLEUSINE,

BUT THEY LACK IN TRYPTOPHAN,
CYSTINE AND METHIONINE,

SO YOU REALLY NEED TO PAIR THEM
WITH SOMETHING LIKE WHEAT

TO MAKE
A COMPLETE PROTEIN.

BUT--I GUESS THAT EXPLAINS
THE PEANUT BUTTER SANDWICH.

I INVENTED THAT.
YOU DID NOT
INVENT THAT.

I DID SO.
YOU DID NOT INVENT
THAT SANDWICH.

I REALIZE THERE'S NOTHING
SHOCKINGLY NEW

ABOUT THE MARRIAGE OF CHOCOLATE
AND PEANUT BUTTER.

HECK, THE INCA WERE
WORKIN' THIS ONE OUT

A FEW THOUSAND YEARS AGO,

BUT I BET THEY NEVER WORKED OUT
CHOCOLATE PEANUT BUTTER PIE.

WELL, WE HAVE.
LET US BEGIN WITH...

AND THEN CLAMP ON THE LID
AND TAKE IT FOR A SPIN.

LET THIS RUN UNTIL EVEN, FINE
CRUMBS HAVE BEEN ACHIEVED.

NOW WE'RE GONNA SWITCH OVER
TO PULSING AND ADD...

PULSING WHILE THE BUTTER
GOES IN WILL KEEP IT

FROM POOLING ON THE BOTTOM
OF THE BOWL.

OKAY, MOVE
YOUR FOOD PROCESSOR OFF

AND GET YOURSELF
A 9-INCH PIE PAN,

METAL, PLEASE, IN THIS CASE.

WE'LL NEED THAT CONDUCTIVITY.

NOW IF YOU'VE EVER MADE
A GRAHAM CRACKER CRUST,

THIS IS GONNA BE THE SAME THING.

JUST GET EVERYTHING IN,

AND THEN START KIND OF SMOOTHING
THIS OUT INTO A DISC,

NICE AND THICK,

AND THEN KIND OF TURN THE PAN
AND WORK IT UP THE SIDES.

YOU DON'T HAVE TO GET THIS
ALL THE WAY OVER THE LIP,

BUT IF YOU DON'T GET IT
UP TO THE LIP,

THEN WHEN IT GOES INTO THE OVEN,
IT'S JUST GONNA FALL DOWN

INTO A PILE ON THE BOTTOM
OF THE PAN.

AND WHEN IT COMES
TO WORKING THE CORNERS,

I LIKE TO USE MY KNUCKLES.

FOR SOME REASON THE CRUMBS DON'T
SEEM TO STICK AS BADLY

TO MY KNUCKLES AS TO MY FINGERS.

THERE.
DOESN'T HAVE TO BE PERFECT,

BUT EVERYTHING'S COVERED.

TEN MINUTES AT...

PLENTY OF TIME FOR FILLING.

LENTY OF TIME FOR FILLING.

WASH OUT
YOUR FOOD PROCESSOR BOWL,

AND LET'S GET TO THE FILLING.

YOU'RE GONNA NEED 1 BATCH,
15 1/2 OUNCES,

OF YOUR HOMEMADE PEANUT BUTTER

ALONG WITH...

PUT ON THE LID AND BUZZ THAT UP
FOR ONE MINUTE, NO LESS.

WHEN THAT'S SMOOTH,
ADD 3 OUNCES OF POWDERED SUGAR

PLUS 1 TEASPOON VANILLA EXTRACT.

PROCESS AGAIN FOR 1 1/2 MINUTES

OR UNTIL VERY SMOOTH.

OKAY, ONCE YOUR CRUST
HAS COOLED COMPLETELY,

CAREFULLY SPREAD THE MIXTURE
INTO THE PIE SHELL.

KIND OF GOOEY,
SO TAKE YOUR TIME.

I LIKE TO WORK JUST KIND OF
IN ONE DIRECTION,

SPREADING IT
FROM THE MIDDLE.

IF YOU TRY TO DAB IT ALL AROUND,

YOU'RE GONNA END UP WITH A MESS.

THERE.

RETURN THIS
TO YOUR 350-DEGREE HOT BOX

FOR TEN MINUTES.

NOW I KNOW IT DOESN'T
LOOK VERY DIFFERENT,

BUT IT IS, AND IT NEEDS TO COOL
FOR AT LEAST TEN MINUTES

BEFORE WE APPLY THE TOPPING.

MICROWAVE...

IN YOUR MICROWAVE,

AND THEN WHISK IN 2 OUNCES

OF GOOD-QUALITY OF BITTERSWEET
CHOCOLATE, CHOPPED FINE.

JUST WHISK IT SMOOTHLY.
IT'LL TAKE ABOUT A MINUTE

UNTIL IT COMPLETELY MELTS INTO
WHAT IS NOW CALLED GANACHE,

WHICH IS VERY
USEFUL STUFF INDEED.

ONCE YOUR PIE HAS COOLED
TO ROOM TEMPERATURE,

APPLY THE GANACHE
AND REFRIGERATE

FOR AN HOUR AND A HALF
TO TWO HOURS.

NOW I REALIZE FOR SOME OF YOU

THIS DISH IS NEVER GOING TO BE
GOOD EATS.

I SPEAK, OF COURSE,
OF THE 11 MILLION OR SO

AMERICANS OUT THERE WHO ARE
ALLERGIC TO PEANUTS.

ALLERGIC TO PEANUTS?
INCONCEIVABLE.

ACTUALLY THERE ARE
ALLERGISTS OUT THERE

WHO BELIEVE THAT IT'S
BECAUSE OF OVEREXPOSURE.

PERHAPS YOU INVENTED TOO MANY
USES FOR THE PEANUT.

HMM. AND TO THINK,
I WAS JUST GETTIN' STARTED.
HMM.

WHERE'D THAT BLUE LADY GO?
SHE WAS NICE.

SHE DOESN'T LIKE YOU.
SHE DOESN'T LIKE YOU.
I WANTED TO TALK
TO HER.

SHE DOESN'T WANT
TO TALK TO YOU.

BEING A GOOD SOUTHERN BOY,
I HAVE ALWAYS APPRECIATED

THE FLAVOR OF BOILED PEANUTS.

AND FOR ONE THING,
THEY'RE DELICIOUS.

FOR ANOTHER THING,
BOILED PEANUTS OPEN UP

THE GATEWAY TO ALL KINDS
OF CULINARY POSSIBILITIES

LIKE AFRICAN PEANUT SOUP,
FOR INSTANCE.

OF COURSE, THE FACT THAT BOILED
PEANUTS TASTE SO DIFFERENT

FROM ROASTED PEANUTS

ARE JUST A TESTAMENT
TO THE GOOBER'S VERSATILITY.

NOW HERE'S HOW I DO IT.
I HAVE...

OF OUR VIRGINIA
RAW PEANUTS HERE.

AND I'M JUST GONNA DO THIS
IN A MESH STEAMER INSERT.

YOU COULD DO IT IN SOMETHING
AS SIMPLE AS A PILLOWCASE.

AND WE WANT TO SOAK THESE
FOR HALF AN HOUR

AND GIVE DIRT AN OPPORTUNITY
TO GET OFF OF THEM,

SO I'M GONNA SUSPEND THAT
IN A BUCKET OF COOLED WATER.

THAT'LL GIVE US ABOUT
AS MUCH TIME AS WE NEED

TO HEAT THIS 3 GALLONS UP,

BUT NOT BEFORE I ADD 3 OUNCES
BY WEIGHT OF KOSHER SALT.

THERE WE GO.

AND WE'LL PUT THE SPURS TO THIS,
CAREFULLY, OF COURSE--

THERE--

AND SET OUR CLOCK.

A HALF HOUR HAS PASSED,
AND WE HAVE OBTAINED BOILAGE.

TIME TO GET THESE NUTS IN,
SO WE QUICKLY DRAIN,

AND HOPEFULLY MOST
OF THE DIRT WILL GO DOWN

TO THE BOTTOM OF THAT BUCKET,

AND SINCE THESE NEED
PLENTY OF ROOM TO COOK,

WE'LL DUMP THEM STRAIGHT IN

AND PLACE CAREFULLY THE COVER.

NOW THESE GUYS NEED TO BOIL,

NICE AND STEADY,
FOR FOUR HOURS.

AND, OF COURSE, WE'RE GONNA LOSE
SOME MOISTURE DURING THAT TIME,

SO HAVE A PITCHER OF WATER
STANDING BY

IN CASE YOU NEED TO REARM
THE POT, SO TO SPEAK.

NOW THAT SHOULD BE
JUST ENOUGH TIME

FOR SOME CRITICAL RESEARCH WORK.

WHEN EXTRACTING
YOUR FINISHED NUTS,

IT'S ALWAYS BEST TO USE
SOMETHING LIKE A SPIDER.

YOU DON'T WANT TO TRY TO POUR
ALL THAT WATER INTO A COLANDER.

NOW THE SECRET TO SERVING

IS TO EAT THEM WHILE
THEY ARE GOOD AND HOT.

THERE YOU GO, G.W.C.
OH, WELL,
THANK YOU.

THERE'S NOTHING BETTER THAN
SOME GOOD BOILED PEANUTS.

NOTHING BETTER.
UNLESS, OF COURSE,
IT'S A PEANUT COLADA.

WOW, THAT LOOKS--
THAT LOOKS REALLY GOOD.

WANT ME TO WHIP ONE UP
FOR YA?
WELL--NO.

NO, I'VE GOT
COOKING TO DO.

BESIDES, YOU'RE A SPECTER
FROM THE NETHERWORLD.

YOU DON'T KNOW
WHAT YOU'RE MISSIN'.

HERE NOW--A SOUP APPLICATION,

WHICH IS A NICE EXAMPLE OF
AN AFRICAN-STYLE PEANUT CUISINE.

POP A 6-QUART POT, AT LEAST,
OVER MEDIUM-HIGH HEAT

AND ADD...

STIR OFTEN
FOR SIX TO SEVEN MINUTES

OR UNTIL THE BACON
IS NICELY BROWNED

AND THE FAT HAS RENDERED OUT.

THERE. THEN REMOVE
THE BACON FROM THE POT

AND JUST LET THAT DRAIN.

WE WILL BE RETURNING
TO THAT LATER.

NOW IT LOOKS LIKE I'VE GOT
ABOUT 3 TABLESPOONS OF FAT

LEFT IN THE PAN,
WHICH IS GONNA BE JUST ENOUGH

TO ESSENTIALLY SAUTé...

OR 3 CUPS...

BE SURE TO DROP
THE HEAT TO MEDIUM

AND LET THESE COOK UNTIL THEY
START TO BROWN AROUND THE EDGES.

THERE. NEXT, WE INVITE...

TO THE PARTY

ALONG WITH...

THAT'S ABOUT 4 CUPS' WORTH...

AND A TABLESPOON
OF FRESHLY CHOPPED THYME.

I'M GONNA BOOST
THE HEAT TO HIGH,

BRING TO A BOIL AND THEN REDUCE
AND HOLD AT A SIMMER

UNTIL THE NUTS BEGIN TO LET GO
OF THEIR SKINS

AND THE BROTH REDUCES BY 1/4--

20 TO 25 MINUTES.

NEXT WE KILL THE HEAT

AND APPLY THE STICK.

NOW THERE'S NOTHING THAT SAYS
YOU COULDN'T DO THIS

IN A STANDARD BLENDER,

BUT I LIKE TO KEEP MY SOUP
A LITTLE ON THE CHUNKY SIDE,

SO THIS IS THE RIGHT TOOL
FOR THE JOB.

JUST BE CAREFUL NOT TO SPLATTER.
IT'S HOT.

I'M GONNA DROP MY BLENDER SPEED
TO LOW

AND STIR IN...

FOLLOWED IMMEDIATELY BY...

OR CLOSE TO IT...

RETURN THE SOUP TO A SIMMER

AND SERVE WITH A LITTLE BACON
IN THE BOTTOM OF THE BOWL...

OR A LOT,
DEPENDING ON HOW YOU LIKE IT.

MMM.

A WISE MAN ONCE SAID
OF THE PEANUT,

"I DO NOT KNOW
OF ANY ONE VEGETABLE

THAT HAS SUCH A WIDE RANGE
OF FOOD POSSIBILITIES

EITHER RAW OR COOKED."

I BELIEVE
THAT WAS ME.
IT WASHAD I ANVE
TO SAY, I CONCUR.

THE PEANUT IS AN EDIBLE MARVEL,
FULL OF BOUNDLESS NUTRITION

AND A FLAVOR AS ENTICING
AS ANYTHING ON EARTH.

NOW WHAT IS IT YOU
ARE WORKING ON OVER THERE?
THIS?

YEAH.
OH, THIS IS A LITTLE
SOMETHING NEW I COOKED UP.

HMM.
I CALL IT AN iPEANUT.

NOT QUITE SURE WHAT IT DOES,
BUT I THINK IT'S GONNA BE BIG.

I'M SURE YOU'RE RIGHT.
OH.

I'LL SEE YOU NEXT TIME
ON "GOOD EATS."

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