Good Eats (1999–2012): Season 12, Episode 11 - Cran Opening - full transcript



SO I WANT TO MAKE SURE
I UNDERSTAND THIS.

YOU RAN AWAY
FROM YOUR ELDERLY PARENTS,

THEN NARROWLY ESCAPED
BEING CONSUMED BY...

LET ME SEE, IT WAS A CHICKEN,
A DOG, A COW AND A HORSE

BEFORE YOU WERE ATTACKED
AND INJURED BY A WILY FOX?

IS THAT RIGHT?
OH, THAT IS NASTY.

AND YET WHAT YOU FIND
REALLY UPSETTING

IS THAT AFTER JUST A NIBBLE,
THIS FOX LET YOU GO,

SAYING THAT YOU DIDN'T
TASTE VERY GOOD. IS THAT RIGHT?

(moans)
YEAH, WELL, IT'S NOT
SURPRISING, REALLY.



I MEAN, YOU ARE,
AFTER ALL,

AN AMERICAN
GINGERBREAD MAN,

AND UNFORTUNATELY, UNLIKE
THE FRENCH OR GERMANS

OR EVEN THE ENGLISH,
AMERICAN COOKS ARE, WELL,

STINGY WITH THE GINGER.

AND WHAT'S WORSE IS
THEY TYPICALLY ONLY USE

STORE-BOUGHT
PRE-GROUND POWDERS

THAT LACK VERVE,
POTENCY, PEP.

AS THE BRITS SAY, YOU NEED
GINGERING UP, MY FRIEND.

AND THAT'S JUST FINE
WITH ME,

BECAUSE ALTHOUGH YOU MAY BE
FAIRLY FLAVORLESS,

GINGER IS NOTHING
IF NOT...

¶

Closed Captions provided by
Scripps Networks, LLC.



Captioned by
Closed Captioning Services, Inc.

UNLIKE FLASHY
RED ORNAMENTAL GINGER,

WHICH YOU OFTEN SEE
IN FLOWER SHOPS,

CULINARY GINGER--
ZINGIBER OFFICINALE--

IS ACTUALLY
KIND OF LACKLUSTER TO LOOK AT.

NOTHING FANCY HERE--
KIND OF REEDY.

WHAT REALLY DISTINGUISHES
THIS PLANT

IS WHAT IS UNDERGROUND.

NOW ALTHOUGH IT'S OFTEN REFERRED
TO AS A GINGER ROOT,

IT IS NOT A ROOT,
NOR IS IT A TUBER.

IT IS IN FACT A SELF-REPLICATING
HORIZONTAL STEM

CALLED A RHIZOME.

EACH ONE OF THESE
LITTLE FINGERS IS CAPABLE

OF PRODUCING A NEW PLANT

GENETICALLY IDENTICAL
TO THE MOTHER PLANT.

NOW VERY YOUNG GINGER LIKE THIS

IS OFTEN FOUND IN ASIAN MARKETS
FROM SPRING TO SUMMER,

AND IT OFTEN COMES FROM HAWAII

OR OTHER PACIFIC RIM COUNTRIES.

AND IT'S TYPIFIED
BY A TRANSLUCENT,

SOMETIMES FLAKY SKIN,
WHICH DOES NOT HAVE TO BE PEELED

BEFORE USE--VERY IMPORTANT.

SMELLS GOOD, TOO.

MOST AMERICAN COOKS
ARE FAMILIAR WITH MATURE GINGER,

LIKE THIS SMALL, ALMOST
DELICATE HAND FROM HAWAII

OR, SAY, THIS BIG, CLUNKING
BASEBALL MITT OF A HAND

FROM COSTA RICA.

THIS IS ENOUGH FOR ABOUT A YEAR.

NOW KEEP IN MIND
THAT MATURE RHIZOMES

HAVE A FAR MORE FIBROUS FLESH.

AND OF COURSE THE FLAVOR
IS A BIT MORE FIERY,

SO THIS WOULD BE
REALLY, REALLY GOOD FOR, SAY,

GRATING INTO A DISH.

BUT FOR, SAY, STIR FRIES,
YOU'RE PROBABLY GONNA WANT

TO STICK
WITH THE YOUNGER VARIETY.

NOW THE SKIN ON THIS GUY--
VERY THIN,

SO YOU'RE GONNA WANT TO WRAP
THIS IN PLASTIC

AND STASH
IN YOUR REFRIGERATOR.

THIS, HOWEVER, HAS A NICE,
THICK, ALMOST BARK-Y SKIN ON IT,

WHICH IS ALL THE COVERING
IT NEEDS, SO JUST STICK THIS

DIRECTLY INTO YOUR
REFRIGERATOR CRISPER DRAWER.

NO PLASTIC OR IT'LL GROW MOLD,
AND AS WE ALL KNOW,

MOLD IS ONLY GOOD EATS
ON CHEESE.

MMM. GINGER
IS A FREQUENT PLAYER

ON PLATES ACROSS ASIA,

BUT IN CHINA IT IS
ALL BUT UBIQUITOUS,

BECAUSE IN THAT CULTURE,
REMEMBER THAT FOODS

ARE EITHER CONSIDERED
COOLING--YIN--

OR WARMING--YANG.

AND NO FOOD IS MORE YANG
THAN GINGER,

WHICH IS OFTEN USED TO BALANCE

THE LESSER ATTRIBUTES
OF CERTAIN FOODS,

SAY, THE GAMINESS OF DUCK
OR THE FISHINESS OF SEAFOOD.

BUT IN THAT PART OF THE WORLD,

THE LINE BETWEEN MEAL
AND MEDICINE IS OFTEN BLURRED.

IN FACT, CONFUCIUS RECOMMENDED
TAKING GINGER EVERY SINGLE DAY

TO ENSURE HEALTH AND LONGEVITY.

WHY? WELL, IT'S BELIEVED
THAT THE CHEMICAL COMPOUNDS

RESPONSIBLE FOR GINGER'S
UNIQUE FLAVOR AND AROMA

ALSO PLACE IT HIGH UP

ON THE EASTERN
MEDICINE CABINET HIERARCHY.

THINGS LIKE PHELLANDRENE,
CITRAL, LINALOOL AND GINGEROL

ARE THOUGHT TO CALM HEADS,
HEAL HEARTS,

CURE ATHLETE'S FOOT
AND EVEN CANCER.

LET US NOT FORGET,

IT IS COMMONLY HELD
THAT GINGER CAN CALM

THE MALEVOLENT MAELSTROM
OF SENSATIONS

KNOWN AS MOTION SICKNESS--
MORE ON THAT ONE LATER.

NOW LET'S TALK FORMS.

WE'VE ALREADY LOOKED
AT THE RAW RHIZOME,

BUT ONE OF MY--AH--
FAVORITE FORMS

IS PRESERVED GINGER,

GINGER THAT HAS
LITERALLY BEEN CURED

OR CANDIED IN SUGAR.

IT IS ALMOST AS EASY TO MAKE
AS IT IS TO BUY.

LET'S TRY.

WE BEGIN WITH 1 POUND OF GINGER.

NOW FIBER IS NOT A FRIEND
OF THIS APPLICATION,

SO IF YOU CAN FIND HAWAIIAN
OR AUSTRALIAN GINGER, USE THAT.

IF NOT, YOU MIGHT WANT TO LOOK
FOR YOUNG GINGER

FROM THE PHILIPPINES
OR MAYBE TAIWAN.

ANYTHING WITH A LIGHT,
SMOOTH SKIN WILL BE BEST.

PEEL EITHER
WITH A VEGETABLE PEELER

OR JUST A SPOON

OR EVEN A PARING KNIFE.

I WANT TO GET THIS ALL DOWN
INTO 1/8-INCH SLICES.

THE BEST TOOL FOR THAT
IS A MANDOLINE.

I LIKE THIS
LITTLE JAPANESE NUMBER.

IT IS SHARP. IT IS EASY TO USE

AND CHEAPER THAN TAKUYAKI
IN ROPPONGI.

THE ONLY DOWNSIDE--

THIS CHILDISH LITTLE HAND GUARD.

BUT I DON'T NEED IT
BECAUSE I'VE GOT A KEVLAR GLOVE,

AVAILABLE ONLINE AND AT MANY
OF YOUR FINER KITCHEN STORES.

NOW WE SLICE.

GOOD, NOW TO THE COOKTOP.

THE GINGER GOES
INTO A 4-QUART SAUCEPAN.

GET IT ALL IN THERE
ALONG WITH 5 CUPS OF WATER.

NOW WE'RE GONNA BRING THAT
JUST TO A BOIL

OVER MEDIUM-HIGH HEAT.

NOW REDUCE THE HEAT
AND COOK FOR 35 MINUTES,

OR UNTIL THE GINGER
IS JUST TENDER.

THEN, AND THIS IS KIND OF FUNNY,
RESERVE 1/4 CUP OF THE LIQUID.

THEN DRAIN THE GINGER THOROUGHLY
AND WEIGH IT.

ONCE YOU'VE GOT IT WEIGHED,
ADD AN EQUAL WEIGHT

OF PLAIN OLD SUGAR--THERE.

NOW THIS IS GONNA GO RIGHT BACK

INTO THE ORIGINAL POT--
THERE WE GO--

ALONG WITH THE 1/4 CUP
OF WATER,

AND I'M JUST GONNA USE THAT
TO KIND OF CLEAN OUT THE SUGAR

THAT WAS LEFT BEHIND--THERE.

NOW THIS IS GONNA GO
OVER MEDIUM-HIGH HEAT.

I'M GONNA BRING IT TO A BOIL,

STIRRING FREQUENTLY
IF NOT CONSTANTLY.

NOW OVER TIME THE WATER
WILL SLOWLY EVAPORATE

AND THE SUGAR
WILL CRYSTALLIZE BACK OUT,

UNTIL YOU'VE BASICALLY GOT
A SOLID,

SOMETHING THAT LOOKS LIKE, WELL,
FROSTED FLAKES IF YOU ASK ME.

SPREAD THAT
ON A WELL-LUBED COOLING SHEET

AND ALLOW TO REST
FOR ABOUT AN HOUR.

MMM, DELICIOUS.

NOW AS SOON AS THESE
ARE COMPLETELY COOL,

SORE IN AN AIRTIGHT VESSEL

SUCH AS A PLASTIC TUB,

WHICH I WOULD LINE
WITH A LITTLE PAPER TOWELING

TO HELP ABSORB
ANY ERRANT MOISTURE.

AND I WOULD AVOID ZIP-TOP BAGS,

WHICH CAN ENCOURAGE CONDENSATION
WHEREVER THEY TOUCH FOOD.

IN THIS CASE,
WITH THIS MUCH SUGAR,

CONDENSATION WOULD LEAD
TO FLOPPY GINGER--NOT GOOD EATS.

SPEAKING OF GOOD EATS,

MAKE SURE YOU RETAIN OWNERSHIP
OVER THE SUGAR

THAT DROPPED DOWN ONTO THE PAN--
VERY GOOD IN COFFEE

OR SPRINKLED ONTO COOKIES.

¶

 ¶

WELL, NOW THAT WE HAVE PLENTY

OF CANDIED
OR CRYSTALLIZED GINGER,

WHAT DO WE DO WITH IT?

WELL, IT IS IDEAL IN BAKING,

BUT IT'S ALSO DARN TASTY
ON ICE CREAM,

BREAKFAST CEREAL,
BELIEVE IT OR NOT,

SALADS AND, WELL, GOSH DARN IT,
OUT-OF-HAND EATING,

WHICH REMINDS ME--
GINGER HAS LONG BEEN HAILED

AS A FOLK REMEDY

FOR THE NASTY NAUSEA
OF MOTION SICKNESS.

SKEPTICAL? ME, TOO,

WHICH IS WHY WE BUILT...

THE VOMITRON.

WHAT DO YOU THINK?

PRETTY SWEET, HUH?

ACTUALLY, THE TECHNICAL TERM
IS OPTOKINETIC DRUM,

BUT SINCE WE SOUPED IT UP
WITH SOME STROBE LIGHTS,

WE LIKE TO CALL IT
THE VOMITRON.

IT IS SPECIFICALLY DESIGNED
TO CREATE IN THE VICTIM--

I'M SORRY, TEST SUBJECT--

THE CIRCUMSTANCES
THAT LEAD TO MOTION SICKNESS--

THAT IS WHEN VISUAL INFORMATION
FROM THE EYES,

VESTIBULAR DATA
FROM THE INNER EAR

AND KINETIC INFORMATION
FROM THE BODY

CLASH IN THE BRAIN.

ALL YOU HAVE TO DO IS GET IN.
COME ON. COME ON.

COME ON OVER, GIVE IT A TEST.
IT'S FUN.

OH, DON'T BE A BABY.
COME ON. COME ON.

DO IT. JUST HOP IN.

OH, DO IT FOR SCIENCE.
COME ON. HOP ON IN.

IT'S A COMFY CHAIR.

THERE YOU GO. ALL RIGHT.

NOW I'M JUST, UH--I'M JUST GONNA
CLOSE THE DOOR HERE,

AND THEN I WANT YOU
TO LOOK STRAIGHT AHEAD, OKAY?

YOU READY? ALL RIGHT,
HERE WE GO. HERE WE GO.

ACTIVATE THE MACHINE.

(electrical
and mechanical noise)

OKAY, JUST STOP MACHINE.

LET'S GET YOU UNLOCKED.
OKAY, HOW WAS YOUR RIDE?

YOU DON'T LOOK SO GOOD.
UM, HERE, LET ME HELP YOU.

JUST STEP RIGHT OUT.
EASY. EASY, EASY, EASY, EASY.

HERE. HERE.
SIT DOWN RIGHT HERE.

JUST--JUST SIT THERE.

LET ME HAVE A LOOK.
OH, NO, PUT YOUR HEAD DOWN.

PUT YOUR HEAD DOWN.
LOOK, JUST IN CASE... THERE.

THERE. MAYBE, UM--MAYBE--
LET ME TAKE THAT.

I'LL TAKE THAT. YEAH.
YEAH, DON'T WORRY.

NOW I ATE SOME OF OUR PRESERVED
GINGER AWHILE AGO,

SO HOPEFULLY I WILL BE
COMPLETELY IMMUNE

TO THE VOODOO OF THE VOMITRON.

OF COURSE, THERE'S
ONLY ONE WAY TO FIND OUT,

SO I'LL JUST GET IN HERE,

AND WE'LL GO AHEAD
AND START THAT MACHINE RIGHT UP.

AND... OKAY.
(chuckles)

WELL, PART OF MY BRAIN

IS DEFINITELY TRYING
TO TELL ME I'M MOVING,

WHILE THE OTHER SAYS
I'M NOT MOVING.

AND THAT COULD DEFINITELY CAUSE
SOME PROBLEMS,

BUT I'M FEELING GOOD.

YOU KNOW, RESEARCHERS
HAVE YET TO DISCOVER

EXACTLY HOW GINGER DOES
WHAT IT SUPPOSEDLY DOES,

BUT IT HAS BEEN SUGGESTED

THAT THE NAUSEA
OF MOTION SICKNESS

IS CAUSED BY AN INTERRUPTION
OF NORMAL STOMACH CYCLES

WHICH ARE SET IN MOTION
BY SOMETHING CALLED

THE CEPHALIC VAGAL REFLEX.

NOW CERTAIN CHEMICALS IN GINGER,
LIKE GINGEROL,

CAN BOOST THOSE REFLEXES,
KEEPING THE CYCLES IN CHECK.

OKAY, YOU CAN STOP THIS THING.

¶

GINGER COOKIES
ARE THE ORDER OF THE DAY,

AND WE WILL ASSEMBLE THEM
VIA THE CREAMING METHOD.

THAT MEANS, OF COURSE,
THAT WE BEAT THE SOLID FAT

AND SUGAR TOGETHER FIRST.

IN OUR CASE,
THAT WOULD BE 5 OUNCES--

THAT'S 1 AND 1/4 STICKS--

OF ROOM-TEMPERATURE BUTTER.

OKAY, ROOM TEMPERATURE--
I'M GONNA SAY

BETWEEN 68 AND 72 DEGREES,

OKAY--NO WARMER, NO COLDER.

NOW THAT GOES INTO THE BOWL

ALONG WITH 7 OUNCES BY WEIGHT

OF DARK BROWN SUGAR.

INSTALL YOUR PADDLE ATTACHMENT

AND BEAT ON LOW
UNTIL IT'S LIGHT AND FLUFFY,

ABOUT TWO MINUTES.

NOW WHY WOULD IT BECOME LIGHTER
AND FLUFFIER?

WELL, AS IT WORKS,
THOSE SUGAR CRYSTALS

ARE CUTTING
LITTLE BUBBLE-SHAPED ENCLAVES

INTO THE BUTTER--
LIGHTENING IT.

THIS IS IMPORTANT.

YOU DON'T WANT TO CHINTZ OUT
ON THIS TIME,

BECAUSE EACH ONE
OF THOSE BUBBLES

WILL BE BLOWN UP
BY STEAM AND CO2

FROM OUR CHEMICAL LEAVENING
DURING THE COOKING PROCESS.

IF YOU DON'T CREAM ENOUGH,

YOU'RE NEVER GONNA HAVE
THE RIGHT TEXTURE.

NOW LET'S GET THE WET WORKS.

WE WILL REQUIRE SOME SWEETENER
WITH SOME LIQUID--

3 OUNCES BY WEIGHT OF MOLASSES
SHOULD DO THE TRICK.

WE'LL ALSO NEED ONE EGG
FROM A CHICKEN,

LARGE, LIKE THIS, PERFECT,

AND SOME FRESH GINGER--
2 TEASPOONS

THAT WE WILL GRATE
OFF OF THIS HAND.

AND WHEN IT COMES TO GRATING,

A LOT OF PEOPLE REACH
FOR A DEVICE LIKE THIS,

WHICH USES LITTLE BITTY BLADES
TO CUT SMALL PIECES.

I WANT TO LEAVE THE PULP BEHIND,

SO I'M GOING
WITH A REAL GINGER GRATER.

BUT THEY'RE VERY HARD TO CLEAN,
SO I'M GONNA COVER IT

WITH A LITTLE
PLASTIC WRAP FIRST.

YES, IT'S GONNA TAKE
A LITTLE TIME,

BUT IT'S GOOD EXERCISE.
THERE--NO MESS.

AND EVERYTHING'S
READY TO USE.

EVERYTHING GOES IN
WITH THE MIXER ON MEDIUM.

FULLY INTEGRATE BEFORE BRINGING
ANYTHING DRY TO THE PARTY.

SPEAKING OF,
WE WANT TO COMBINE

9 1/2 OUNCES BY WEIGHT
OF ALL-PURPOSE FLOUR

WITH 1 1/2 TEASPOONS
OF BAKING SODA.

THAT'LL PROVIDE SOME LIFT.

THEN 1/2 TEASPOON EACH
OF KOSHER SALT--

THERE YOU GO--

GROUND CARDAMOM--
VERY POWERFUL STUFF--

AND CLOVE.

AND WE'RE ALSO GOING TO NEED
1 TABLESPOON OF--

OH, WAIT A MINUTE.

I SUSPECT
THAT MOST AMERICAN COOKS--

BAKERS AT LEAST--

ARE FAMILIAR
WITH GROUND DRIED GINGER.

ALTHOUGH SOME QUALITY EXAMPLES
ARE AVAILABLE

FROM SPECIALTY PURVEYORS,

THE MAGICAL MOLECULES
THAT GRANT GINGER ITS ZING

ARE FLEETING.

SO I WOULD RATHER BUY
DRIED CHUNKS OR SLICES,

WHICH REMAIN VIABLE FOR MONTHS
IF NOT YEARS--AH--

AND GRIND THEM MYSELF.

NOW DEPENDING
ON THE GENERAL SHAPE AND SIZE,

IT SHOULD TAKE A PIECE
ABOUT LIKE THIS

TO GIVE US THE TABLESPOON
THAT WE REQUIRE.

NOW YOU COULD CERTAINLY DO THIS
WITH A STANDARD BAR BLENDER,

BUT I'VE GOT
A LABORATORY PULVERIZER,

SO OF COURSE I'M GONNA USE THAT.

IT'S JUST, UH, IT'LL GO
A LITTLE BIT FASTER,

BUT IT'LL ALSO BE
A HECK OF A LOT LOUDER.

NO MATTER WHAT YOU USE,
YOU'RE PROBABLY GONNA HAVE

A COUPLE LITTLE CHUNKS OF SOLID
GINGER LEFT, AND THAT'S OKAY.

THERE--WE HAVE OUR TABLESPOON,
NICE AND FRAGRANT.

NOW FULLY INTEGRATE THAT
BEFORE BRINGING IT TO THE MIXER.

OH, AND BEFORE WE EVEN ADD THAT,

I'M GONNA ADD 4 OUNCES
OF FINELY CHOPPED CANDIED GINGER

JUST TO MAKE THIS
EVEN MORE GINGERY.

WHEN IT COMES TIME TO BRING IN
THE DRY STUFF,

DO IT IN DOSES NICE AND SLOWLY,
SO IT HAS TIME TO INTEGRATE.

I LIKE TO USE A PAPER PLATE--
GOOD TOOL.

¶

 ¶

THERE. NOW IF I'M CAREFUL
WITH MY DOSING,

I BET I CAN GET ABOUT FOUR DOZEN
GINGERSNAP COOKIES

OUT OF THIS.

GINGERSNAPS, OF COURSE--
SMALL COOKIE,

ONLY ABOUT 2 INCHES
ACROSS USUALLY,

I'D SAY 2 TEASPOONS
IN VOLUME.

SO I'M GONNA USE
A DISHER FOR THAT.

GO AHEAD AND SET THE OVEN

TO 350 DEGREES,

AND I'M JUST GONNA
DO TWO RACKS AT A TIME.

OF COURSE, THIS STUFF
IS PRETTY STICKY,

SO WE'LL APPLY PARCHMENT PAPER.

THAT'LL KEEP THINGS
NICE AND NEAT.

NOW THEY DO SPREAD A BIT,
SO I'M JUST GONNA GO 12 PER PAN,

PROVIDING ABOUT 2 INCHES
OF CLEARANCE

ON EVERY SIDE.

I'M ONLY GONNA BAKE OFF
TWO DOZEN OF THESE,

BUT I AM GONNA GO AHEAD
AND DOSE OUT THE REST,

FREEZE THEM ON THE PANS,

THEN PUT THEM IN A ZIP-TOP
IN THE FREEZER

FOR LATER COOKING.

OH, BY THE WAY,

YOU MAY SEE SOME THINGS
THAT LOOK LIKE HAIRS.

DON'T WORRY. THEY'RE NOT.
IT'S JUST A FEW GINGER FIBERS.

IT'LL BE OKAY.

POSITION TWO RACKS

AS CLOSE TO THE CENTER
OF THE OVEN AS POSSIBLE

AND BAKE FOR 12 MINUTES

FOR EVER SO SLIGHTLY
CHEWY COOKIES

AND 15 FOR NICE
AND CRISPY COOKIES.

AND IF YOUR OVEN
HAS ANY REPUTATION AT ALL

FOR UNEVEN COOKING,
YOU'LL WANT TO ROTATE THESE PANS

HALFWAY THROUGH
THE BAKING PROCESS.

WHAT?

OH, ALL RIGHT.

WE'LL MAKE YOU
A LITTLE BUDDY.

TO DO THAT, WE'LL NEED
TO TURN OUR BATTER

INTO A REAL STIFF DOUGH
BY ADDING ANOTHER CUP OF FLOUR

RIGHT AFTER
ALL THE OTHER INGREDIENTS

HAVE BEEN INTEGRATED.

THAT WILL TIGHTEN IT UP
QUITE A BIT.

NOW WE'RE GONNA NEED
THREE PIECES.

SO TEAR OFF 1/3 FOR THE HEAD,

THEN 1/4 OF THE REMAINDER
FOR THE ARMS

AND THE REST FOR, WELL,
YOU KNOW, THE REST.

NOW WE'LL START
BY SHAPING THE HEAD.

¶

A FAIR LIKENESS,
IF I DON'T SAY SO MYSELF.

NOW INTO THE VERY SAME
350-DEGREE OVEN.

AHH.

ONE OF THE NICEST THINGS
ABOUT BAKING WITH GINGER

IS THAT IT "STINKS UP THE HOUSE
REAL PRETTY,"

AS MY GRANDFATHER USED TO SAY.

LET'S CHECK
ON THOSE COOKIES. AAH!

¶

HEY! HEY!

HEY, HEY, HEY, HEY, HEY,
COME BACK HERE, YOU LITTLE...

HEY, DON'T GO IN THE STREET,
YOU'LL GET...

(car horn honking,
tires squealing)

WELL...
(chuckles)

MMM. WELL, THE FLAVOR
CERTAINLY IS...

DISARMING. HUH.

¶

EXTRACTION.
KILL YOUR OVEN

AND MAKE SURE THAT THE COOKIES
COOL ON THEIR PANS

FOR AT LEAST 30 SECONDS
BEFORE YOU REMOVE THEM.

THAT'LL MAKE SURE
THAT THE OUTER STARCH

MANAGES TO SET UP A BIT.

NOW IF YOU'RE FEELING
REALLY AMBITIOUS,

RIGHT BEFORE THESE GO
IN THE OVEN,

YOU COULD SPRINKLE ON A LITTLE
OF THE GINGER SUGAR FROM BEFORE,

AND YOU WOULD END UP WITH
A COOKIE THAT LOOKS LIKE THIS,

WHICH WOULD BE
A VERY NICE THING.

NOW IF YOU PLAN
ON SITTING AROUND

MUNCHING GINGER COOKIES
ALL AFTERNOON THE WAY I DO,

YOU MIGHT WANT A BEVERAGE,
A LOVELY BEVERAGE,

SAY, GINGER ALE?

UP UNTIL THE MID 19th CENTURY,

BEER WAS THE EVERYDAY DRINK
OF BRITAIN.

BUT BESIDES GRAIN-BASED BEERS,

SPECIAL LOW-ALCOHOL
OR SMALL BEERS

WERE BREWED WITH AROMATICS
SUCH AS SPRUCE--AH--AND GINGER,

WHICH, BY THE 18th CENTURY,
WAS BEING IMPORTED

FROM JAMAICA, MON.

ORIGINALLY, GINGER BEERS
CONTAINED AROUND 11% ALCOHOL,

BUT THE EXCISE ACT OF 1855

SLAPPED A TAX
ON BREWED BEVERAGES

CONTAINING MORE THAN 2%.

SO MANUFACTURERS
STARTED DILUTING GINGER BEER

WITH A VARIETY OF SUBSTANCES
INCLUDING MORE GINGER.

AND THUS THE AGE
OF THE SOFT DRINK WAS BORN.

NOW DUE TO THE PRESENCE
OF GINGEROL,

GINGER ALE WAS BOTH WARMING
AND REFRESHING,

CHARACTERISTICS MOST APPRECIATED

BY DENIZENS
OF THE BRITISH ISLES.

TODAY A HANDFUL
OF REGIONAL GINGER ALES

ARE STILL BREWED,

BUT IF YOU REALLY WANT
THE REAL THING,

YOU'RE GONNA HAVE TO TAKE
MATTERS INTO YOUR OWN HANDS.

¶



AND NOW IT'S TIME
TO MAKE THE GINGER ALE.

6 OUNCES OF SUGAR
GOES INTO A SMALL SAUCEPAN

ALONG WITH 1 1/2 OUNCES
OF FRESHLY GRATED GINGER

AND A MERE 1/2 CUP OF WATER.

NOW SLAP THAT OVER THE HEAT,

WE'LL SAY MEDIUM-HIGH,

AND STIR UNTIL THE SUGAR
IS THOROUGHLY DISSOLVED.

THEN KILL THE HEAT,
COVER AND ALLOW TO STEEP

FOR ONE HOUR.

NOW WE'RE GONNA WANT
TO COOL THAT DOWN,

SO YOU MIGHT WANT TO PREPARE
AN ICE BATH

WITH A COUPLE OF BOWLS
AND A STRAINER.

POUR OFF THE EXTRACT,

GETTING RID
OF ALL OF THE SOLIDS.

WE WON'T BE NEEDING THOSE.
NOW WITH THAT IN HAND,

WE'RE READY
FOR THE BOTTLING PROCESS.

GET YOURSELF A NICE CLEAN
2-LITER POP BOTTLE

AND A FUNNEL--
THAT'LL MAKE THINGS EASIER.

1/8 TEASPOON
OF ACTIVE DRY YEAST GOES IN,

FOLLOWED BY OUR COOLED SYRUP,

THEN 2 TABLESPOONS
OF FRESHLY SQUEEZED LEMON JUICE,

'CAUSE WE'RE GONNA NEED
A LITTLE BIT OF ACIDITY,

AND FINALLY,

7 CUPS OF GOOD WATER--

FILTERED WOULD BE BEST,
BOTTLED WOULD BE OKAY.

CAP IT UP AND GIVE IT A SHAKE
TO DISSOLVE ALL OF THAT YEAST.

WAKE UP IN THERE.

NOW THIS NEEDS TO FERMENT,

SO FIND A NICE, QUIET,
COOL PLACE TO STASH IT.

WAIT A SECOND,
THAT NEEDS A NEW LABEL.

BETTER. WE'LL PARK THAT
FOR 48 HOURS.

(hissing sound)

AHH, MUSIC TO MY THIRSTY EARS.

AND I PROMISE YOU, IT WILL BE
MUSIC ON YOUR PALATE AS WELL,

IF THERE IS SUCH A THING.

NOW AT THIS POINT, WE WANT
TO STOP THE FERMENTATION.

THE FLAVOR'S WHERE WE WANT IT,
AND IF WE LET IT GO UNCHECKED,

WELL, WE COULD HAVE
AN EXPLOSIVE SITUATION

ON OUR HANDS.

MOVING THIS TO THE REFRIGERATOR

WILL CERTAINLY SLOW DOWN
THE METABOLISM

OF THE LITTLE BEASTIES,

AND THAT'LL KEEP THINGS
SAFE AND SOUND.

BUT STILL, WELL, IT IS
A HOME-FERMENTED PRODUCT,

SO, UM, I'D OPEN THE BOTTLE
ONCE, MAYBE TWICE A DAY,

TO LET OUT EXCESS GAS.

BUT BELIEVE ME,
ONCE YOU GET A TASTE,

THE IDEA OF OPENING IT EVERY DAY
WON'T BE A PROBLEM. TRUST ME.

CHEERS. HA HA.

WELL, I HOPE THAT WE'VE
OPENED YOUR EYES,

MOUTH AND MINDS
TO THE UNIQUE

AND UNIQUELY SATISFYING
CULINARY POSSIBILITIES

PRESENTED BY THE WORLD'S
MOST FASCINATING RHIZOME.

OF COURSE, IT'S TOO LATE
FOR YOU, REALLY,

SINCE YOU'RE ALREADY BAKED,
BUT DON'T WORRY.

WE CAN TAKE YOU FOR A SPIN
IN THE FOOD PROCESSOR

AND REBUILD YOU
AS A NICE CHEESECAKE CRUST.

(laughs)
OH, SURE, GO AHEAD. RUN!

RUN AS FAST AS YOU CAN.

YOU WON'T BE ABLE TO ESCAPE
THE "GOOD EATS" MAN.

COME BACK HERE,
YOU NAUGHTY LITTLE COOKIE!