Good Eats (1999–2012): Season 12, Episode 7 - Et Tu Mame - full transcript

GEE, HONEY,

DO YOU EVER WONDER

IF WE COULD BE
DOING MORE

TO REDUCE OUR RISK
OF HEART DISEASE AND CANCER?

WELL, SWEETIE,
THAT'S WHY WE TAKE EDAMAX

6 TO 20 TIMES A DAY.

EDAMAX NOT ONLY CONTAINS
10 GRAMS OF DIETARY FIBER...

GOSH, THAT'S
MORE THAN 40%

OF OUR RECOMMENDED
DAILY ALLOWANCE.

AND IT'S HIGH IN IRON
AND CALCIUM

AND B COMPLEX VITAMINS,



NOT TO MENTION
POWERFUL ANTIOXIDANTS

CALLED ISOFLAVONES.
PLUS, EACH DELICIOUS SERVING
OF EDAMAX

CONTAINS 20 GRAMS
OF PROTEIN.

SO TRY EDAMAX TODAY.
YOU'LL BE GLAD YOU DID.

OF COURSE, IF YOU WANTED
TO ADD POWERFUL ANTIOXIDANTS

LIKE ISOFLAVONES TO YOUR DIET,

AS WELL AS OMEGA 3 FATTY ACIDS,

GREAT FLAVOR
AND CULINARY VERSATILITY,

YOU WOULD SKIP THE EDAMAX

AND JUST EAT YOUR EDAMAME.

A RELATIVE NEWCOMER
TO THE AMERICAN TABLE,

THIS GREEN BEAN IS
A POWERHOUSE OF NUTRITION

THAT JUST SO HAPPENS TO BE
A SOYBEAN,

NOT TO MENTION...



¶

GOOD EATS.

Closed Captions provided
by Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

BEHOLD THE MATURE SOYBEAN,

GLYCINE MAX,

A CULINARY CHAMELEON THAT,

UH, DUE TO ITS UNIQUE
CHEMICAL ATTRIBUTES,

IT'S MANAGED TO WORK ITS WAY
INTO OUR DAILY LIVES

IN INNUMERABLE GUISES,

MANY OF WHICH ARE
DELIGHTFULLY EDIBLE,

SUCH AS, UH, TOFU, SOY SAUCE,

MISO PASTE, SOYBEAN OIL
AND DELICIOUS SNACKS,

LIKE THESE LITTLE
DRY-ROASTED EDAMAME THINGS.

I JUST LOVE THESE THINGS.

BUT THE CURIOUS AND COMPLEX
CHEMICAL COMPOSITION

OF, UH--OF GLYCINE MAX

MAKE IT A WELCOME PLAYER
IN A VAST ARRAY

OF NON-FOOD ITEMS,
FROM CANDLES TO CRAYONS,

FUEL ADDITIVES TO FLOORING,
HAIR CARE PRODUCTS TO PENS

TO EVEN SHIRTS,
BELIEVE IT OR NOT.

AH! THIS LOOKS GOOD.

(parking brake clicks)

ALTHOUGH SOYBEANS
HAVE BEEN CULTIVATED

IN CENTRAL ASIA FOR MILLENNIA,

THEIR AMERICAN EXPERIENCE
IS RELATIVELY RECENT.

THEY ARE RUMORED TO HAVE BEEN
BROUGHT OVER

FROM THE OLD WORLD

IN THE HANDS OF NONE OTHER
THAN BENJAMIN FRANKLIN

OF THE CONTINENTAL CONGRESS.

WELL, ACTUALLY, ALTON,

THERE WAS AN ENTREPRENEUR
NAMED SAMUEL BOWEN

WHO ACTUALLY INTRODUCED
THE SOYBEAN

TO THE COLONY OF GEORGIA
IN 1765,

A FULL FIVE YEARS
BEFORE BENJAMIN FRANKLIN.

AND IN THOSE DAYS,
THEY USED TO CALL THE SOYBEAN

CHINESE VETCH.

IT'S REALLY PRETTY FUNNY,
BECAUSE, AS YOU CAN SEE,

A SOYBEAN LOOKS
NOTHING LIKE A VETCH.

YES, THAT'S--THAT'S FUNNY.

NOT QUITE AS FUNNY AS A WOMAN
STANDING OUT IN A SOYBEAN FIELD

WITH AN UMBRELLA, THOUGH.

OF COURSE, BACK THEN,
AS TODAY,

MOST SOYBEAN CROPS
IN THE U.S.

WERE TRADITIONAL ROW
OR COMMODITY SOYBEANS,

WHICH ARE USED PRIMARILY
AS ANIMAL FODDER.

BACK THEN,
PEOPLE JUST DIDN'T EAT THEM.

NOW THE BEANS
IN THIS FIELD

ARE GREEN, IMMATURE
AND DELICIOUS.

WE CALL THEM EDAMAME,

WHICH MEANS "BRANCH"
OR "TWIG BEANS" IN JAPANESE.

AND THE FIRST WRITTEN RECORD
OF AN EDAMAME

COMES FROM A LETTER WRITTEN
BY A BUDDHIST PRIEST IN 1275.

BUT THE FIRST AMERICAN
AWARENESS OF THE EDAMAME

CAME OUT
OF THE U.S.D.A.-SPONSORED

DORSETT-MORSE
AGRICULTURAL EXPEDITION

THAT TRAVELED THROUGH ASIA
IN THE EARLY 1930s.

EXPEDITION LEADER
WILLIAM J. MORSE

WAS AMERICA'S
LEADING PROPONENT

OF SOYBEAN CULTIVATION
AT THE TIME. EXCUSE ME.

IN 1935,
THE DOCTOR JOHN KELLOGG...

OF BATTLE CREEK, MICHIGAN,
AND CEREAL FAME.

THAT'S RIGHT. HE TRIED
TO CAN THEM FOR A WHILE...
HA!

BUT THE REAL EDAMAME MOMENT
IN THE UNITED STATES

REALLY CAME
AS A RESULT OF SOMETHING

THAT DR. JOHN KELLOGG
WOULD HAVE DISAPPROVED OF.

AND WHAT IS
THAT EXACTLY?
BEER.

BEER? BEER?

WHEN THE SUSHI BOOM
STARTED IN CALIFORNIA,

IT WAS USUALLY SERVED
WITH JAPANESE BEER,

BUT AMERICANS CAN'T SIT
AT A BAR WITH A BEER

WITHOUT HAVING SOMETHING
TO SNACK ON.

SO INSTEAD OF THE MORE
STANDARD PEANUTS

AND PRETZELS, THE SUSHI BAR
OWNERS STARTED TO PUT OUT

A MORE TRADITIONAL
JAPANESE ACCOMPANIMENT--

EDAMAME...
EXACTLY.

AND THE REST IS HISTORY.
SO WHAT YOU'RE SAYING
IS THAT IN THE END,

WHAT OLD WILLIAM J. MORSE
AND JOHN KELLOGG COULD NOT DO

FOR EDAMAME,
BEER AND SUSHI DID.
EXACTLY.

SO HOW DO YOU
LIKE YOURS?

GLASS MUG, BOTTLE, CAN--
I DON'T CARE.

ACTUALLY, I-I MEANT
THE EDAMAME.
OH, YEAH.

UM, BRAISED
WITH BOK CHOY.

SWEET. SEE YA.
BYE.

MANY ASIAN SUPERMARKETS
AND FARMERS' MARKETS

STOCK FRESH EDAMAME DURING
THE SUMMER GROWING SEASON.

AND SO, TOO,
DO A FEW QUALITY MEGA MARTS.

NOW IF YOU FIND THEM,
LOOK FOR FIRM, DEEP-GREEN PODS

THAT SHOW NO SIGNS OF BRUISING
OR, UH, OR ANY OTHER DAMAGE.

NOW IF YOU ARE UNABLE
TO FIND THE FRESH STUFF,

NOT A PROBLEM.

A GREAT MAJORITY OF THE EDAMAME
CONSUMED IN THIS COUNTRY

IS PURCHASED
BLANCHED AND FROZEN,

AND THAT'S OKAY WITH ME.

NOW THIS PARTICULAR MEGA MART

OFFERS SHELLED AND POD VERSIONS,

THE POD BEING
MY PERSONAL FAVORITE.

NOW A CURSORY EXAMINATION
OF THE BAG

SHOULD REVEAL
THE COUNTRY OF ORIGIN.

AND ALTHOUGH THE U.S.
IS FAR AND AWAY

THE WORLD LEADER
OF SOYBEAN PRODUCTION,

YOU SHOULDN'T BE
TOO SURPRISED TO DISCOVER

THAT YOUR BAG HAS COME FROM
THE OTHER SIDE OF THE PLANET.

AHH, GLOBALIZATION.

EDAMAME PURCHASED
IN THE BLANCHED AND FROZEN STATE

ARE NEARLY BULLETPROOF
AS LONG AS THEY STAY FROZEN.

BUT FRESH EDAMAME
DO NOT IMPROVE WITH AGE

AND SHOULD BE COOKED
AND CONSUMED

AS SOON AS POSSIBLE.

FIRST STEP--A QUICK RINSE
IN A COLD SHOWER

TO SPRAY THEM DOWN.

AND JUST TOSS AWAY
ANY CRACKED OR DAMAGED PODS

THAT HAVE SNUCK
INTO YOUR SUPPLY.

YOU'LL ALSO WANT TO BE
ON THE LOOKOUT

FOR ANY ERRANT STEMS
OR LEAVES, ET CETERA.

AND OF COURSE,
IF THEY ARE ORGANIC,

YOU MIGHT HAVE SOME LIVESTOCK
IN HERE, LIKE SOME CATERPILLARS.

LIKE, YOU PROBABLY, YOU KNOW,
DON'T WANT TO EAT THOSE.

ANYWAY, AS FAR
AS COOKING THESE,

WE COULD CERTAINLY BOIL
OUR PODS GREEN BEAN-SYTLE

IN SALTED WATER,

BUT BY THE TIME
THE INNER GOODNESS

BECOMES TENDER,

THE OUTER SHELLS
ARE USUALLY OLIVE DRAB.

AND BESIDES, SINCE WE'RE
NOT EATING THE OUTER PODS,

ALL THAT WATER AND SALT SEEMS
A LITTLE BIT OF A WASTE.

NOW STEAMING IS
CERTAINLY ANOTHER OPTION,

BUT--OW--I GENERALLY FIND
THAT STEAMED PODS

ARE UNAPPEALINGLY MUSHY--
NOT WHAT I'M AFTER.

BESIDES, YOUNG EDAMAME PODS
ALREADY CONTAIN

ALL OF THE WATER REQUIRED
FOR ACTUAL COOKING.

ALL YOU HAVE TO DO IS EXCITE
THAT WATER A LITTLE BIT.

FOR THAT, OF COURSE,
WE NEED A MAGNETRON.

AS EVERYONE KNOWS,
A MAGNETRON EMITS RADIO WAVES

IN THE RANGE OF 2.5 GIGAHERTZ,

A FREQUENCY OF WAVE POSSESSING
A CURIOUS CHARACTERISTIC

IN THAT THEY CAN BE
ABSORBED BY WATER

AND CERTAIN
OTHER ASYMMETRICAL MOLECULES.

OF COURSE, E EQUALS MC-SQUARED,

SO SOMETHING HAS TO HAPPEN
TO THAT ENERGY.

AND IN THIS CASE,
IT TRANSLATES TO HEAT.

THIS MEANS BY FOCUSING
THE RADIO OUTPUT

OF THE MAGNETRON ONTO THE BEANS,

WE CAN COOK THEM
WITHOUT ACTUALLY APPLYING HEAT.

HA! AND TO THINK,

I BUILT IT MYSELF
FOR ONLY $47,972.

OF COURSE,
IF YOU'RE NOT WILLING

TO DEDICATE
THESE KINDS OF FUNDS,

YOU COULD SIMPLY USE
THIS DEVICE.

¶

DESPITE A RATHER
UNSAVORY REPUTATION,

THE MICROWAVE OVEN IS ACTUALLY
ONE OF THE MIRACLE INVENTIONS

OF THE TWENTIETH CENTURY.

SO 1 POUND OF PODS GO IN
IN A GLASS BOWL,

ALONG WITH A 1/4 CUP OF H2O.

NOW IN THIS CASE,
THE WATER IS ACTING

AS AN ENERGY SINK,

ABSORBING EXCESS MICROWAVES,
THUS PREVENTING BURNING.

NOW FOUR TO SIX MINUTES ON HIGH
WILL DO THE TRICK.

I WOULD LOVE TO BE MORE EXACT,

BUT WE ARE TALKING ABOUT
AN AGRICULTURAL PRODUCT HERE.

OH, AND THIS IS NICE.
YOU CAN DO THE SAME METHOD

WITH FROZEN PODS
DIRECTLY FROM THE FREEZER.

JUST START CHECKING ON THEM
AFTER ABOUT FIVE MINUTES.

(beeps)

ALWAYS EXTRACT WITH CARE.

STEAM CAN CAUSE NASTY SCALDING.

NOW FOR THE CLASSIC
SUSHI BAR TREATMENT,

SIMPLY SEASON
THE DRAINED EDAMAME

WITH A GOOD COARSE SALT.

BUT YOU KNOW,
THIS MIGHT BE A GOOD TIME

TO SET ASIDE
YOUR STANDARD CRYSTALS

AND REACH FOR SOMETHING

WITH A MORE DISTINCT
FLAVOR PROFILE,

LIKE SEA SALT.

WHY? WELL, THINK OF THE OCEANS.

NOW THEY CONTAIN WATER,
CERTAINLY,

AND SALT TO BE SURE,

BUT THEY ALSO CONTAIN
A LOT OF OTHER STUFF,

LIKE VITAMINS AND MINERALS
AND, WELL... STUFF

THAT CAN BE CAPTURED
IN AND AROUND CRYSTALS

AS THEY FORM.

NOW THIS GRANTS SEA SALTS
HIGHLY INDIVIDUAL FLAVORS,

WHICH, ALTHOUGH SUBTLE,
ARE CERTAINLY DETECTABLE

TO THE DISCERNING PALATE.

NOW IN THIS CASE,
I THINK THAT A HAWAIIAN

OR PERHAPS A JAPANESE SALT

WOULD BE A GOOD TRICK
TO GO WITH.

NOW YOU COULD SIMPLY TOSS
THE DRAINED BEANS

WITH THE SALT,

BUT IF YOU REALLY WANT
TO MAKE SURE

THAT THE, UH, THE GRAINS STICK
AND DON'T DISSOLVE

UNTIL YOU'RE READY TO POP THEM
IN YOUR MOUTH,

JUST ADD A FEW DROPS OF OIL
TO THE BEANS FIRST,

AND THEN TOSS.

NOW ALTHOUGH THE OUTER SHELL

IS TECHNICALLY PARTIALLY EDIBLE
A LITTLE BIT,

THE WAY I DO THIS

IS JUST KIND OF POP
THE WHOLE POD IN YOUR MOUTH

AND JUST USE YOUR TEETH
TO GET THOSE SEEDS RIGHT OUT.

LIKE THIS--ONE,

TWO, THREE.

AHH, DELICIOUS!

AND A SUBSTANTIAL UPGRADE,
NUTRITIONALLY SPEAKING,

FROM THINGS LIKE PRETZELS.

NOW WHAT ELSE CAN YOU
DO WITH THESE?

WELL, HOW ABOUT A NICE SALAD?

DELICIOUS THOUGH THEY MAY BE,

SUSHI STORE EDAMAME

IS NOT OUR ONLY EDAMAME OPTION.

BUT UNLESS YOU'VE GOT
FOUR STOMACHS

LIKE ONE OF THESE GUYS,

YOU'RE GONNA HAVE TO GET RID
OF THIS POD,

WHICH IS
COMPLETELY INDIGESTIBLE.

NOW WE CAN DO THIS

THE OLD-SCHOOL,
GRANDMA KIND OF WAY--

JUST COOK 'EM AND SQUEEZE THEM
INTO YOUR HAND

ONE AT A TIME.

(sighs)
IT'S VERY HOMESPUN,

AND YOU KNOW WHAT?
I JUST DON'T GO THAT WAY.

AS FAR AS I'M CONCERNED,
IF THERE'S A MECHANICAL ANSWER,

THAT'S WHAT WE'RE GONNA GO FOR,
AND HERE IT IS.

I HAVE RIGHT HERE A REGULAR
HOME PASTA ROLLING MACHINE,

COMPLETELY MANUAL.

I HAVE BOLTED THAT
TO THE COUNTER

OVER JUST A STYROFOAM TRAY.
YOU COULD USE PLASTIC.

HERE'S WHAT WE'RE GONNA DO.

THE EDAMAME IN ITS COOKED FORM
GOES RIGHT UP THE BOTTOM,

AND YOU ROLL OUT THE SHELL.

THAT POPS THE LITTLE SEEDS

RIGHT INTO THE BOTTOM--
NO MUSS, NO FUSS.

AND GOSH DARN IT,
IT'S KIND OF FUN.

ALL RIGHT,

GRAB YOURSELF A 13x9 METAL PAN,

AND SET YOUR HOT BOX TO ROAST

AT 400 DEGREES.

OKAY, NOW YOU'RE
GOING TO REQUIRE

12 OUNCES OF SHELLED EDAMAME
FOR THIS.

THAT'S ABOUT 2 CUPS,

AND YOU CAN USE FRESH OR,
AS I HAVE HERE,

YOU CAN USE FROZEN
STRAIGHT FROM THE FREEZER.

JUST--IT'LL LENGTHEN
THE COOK TIME A LITTLE BIT.

NOW TO THAT WE WILL ADD
ONE 1/2 CUP OF CORN KERNELS--

THAT'S ABOUT TWO EARS' WORTH--

A 1/4 OF A CUP
OF FINELY DICED SCALLIONS,

ONE CLOVE OF GARLIC, MINCED,

3/4 OF A TEASPOON

OF KOSHER SALT

AND A GOOD GRIND
OF BLACK PEPPER.

FINALLY, 1 TABLESPOON

OF OLIVE OIL.

AND STIR UNTIL EVERYTHING

IS THOROUGHLY COATED.

NOW WE'RE GONNA LET THIS ROAST
FOR 10 TO 15 MINUTES,

OR UNTIL THE EDAMAME
BEGINS TO BROWN.

NOW LIKE THEIR LEGUMINOUS
COUSINS THE PEANUTS,

ROASTING WILL ENHANCE
THE EDAMAME'S

INHERENT NUTTY GOODNESS,

AND, OF COURSE, IT WILL MAKE
THE KITCHEN SMELL GOOD, TOO.

¶

AHH, JUST GET A WHIFF OF THAT.

OH, SORRY. WELL, BELIEVE ME,

THE TIME IN THE OVEN HAS CREATED

SOME WONDERFULLY COMPLEX
COMPOUNDS

THAT HAVE VEERED THE FLAVOR
AWAY FROM VEGETAL

TOWARDS NUTTINESS.

COOL PRIOR
TO FURTHER PROCESSING.

AND BY FURTHER PROCESSING,

I OF COURSE MEAN THE ADDITION

OF 1 CUP
OF CHOPPED FRESH TOMATOES,

1/4 OF A CUP
OF CHOPPED FRESH BASIL,

OR FRESHLY CHOPPED, RATHER,

AND A TABLESPOON
OF RED WINE VINEGAR,

JUST TO UP THE ACIDITY A BIT.

NOW STIR
TO COMBINE THOROUGHLY.

AND YOU'RE BETTER
TO LET THIS SIT

FOR AT LEAST A COUPLE OF HOURS
BEFORE SERVING.

¶

SERVE THIS CHILLED
OR AT ROOM TEMPERATURE,

AND YOU'VE GOT YOURSELF
A COMPLETE MEAL

THAT COULD EASILY LAY CLAIM

TO ALL THOSE HEALTH BENEFITS
YOU HEAR ABOUT.

WHY? WELL, UM...

LET'S SAY FOR A MINUTE
THAT THIS STACK OF BLOCKS

REPRESENTS PROTEINS.

AND THE BLOCKS THEMSELVES
ARE THE AMINO ACIDS

THAT MAKE UP THE PROTEINS.

NOW WHEN YOU CONSUME A PROTEIN,

YOUR BODY BREAKS ALL THIS DOWN.

THEN WHEN YOU NEED SOMETHING,
YOU CAN WHIP UP WHATEVER IT IS.
(alarm blares)

(man) Fabrication to parts.
Fabrication to parts.
GO FOR PARTS,
FABRICATION.

Yeah, parts, we need
a muscle kit up here stat.
ROGER THAT,
FABRICATION.

ONE MUSCLE KIT STAT.
Yeah, okay.

OKAY, NOW WHETHER A PROTEIN
IS CONSIDERED COMPLETE OR NOT

DEPENDS UPON WHETHER OR NOT
IT CONTAINS

THE ESSENTIAL AMINO ACIDS

THAT THE HUMAN BODY MUST ACQUIRE
FROM THE OUTSIDE WORLD,

INCLUDING HISTIDINE,

LEUCINE, ISOLEUCINE

LYSINE, METHIONINE,

PHENYLALANINE, THREONINE,

TRYPTOPHAN
AND, OF COURSE, VALINE.

IF WE DON'T GET OUR ESSENTIALS,

THESE AMINO ACIDS, IN THE BODY,

THEN WE CANNOT MAKE THE STUFF
THAT THE BODY NEEDS,

AND YOUR EXISTENCE
ON THIS PLANET

COULD BE GREATLY COMPROMISED.

NOW ANIMAL PROTEINS ARE,
OF COURSE, COMPLETE PROTEINS,

BUT CONSUMING THEM
USUALLY MEANS DOSING UP

ON SATURATED FATS, AS WELL.

SOYBEANS, EDAMAME INCLUDED,

ARE THE ONLY--
REPEAT, ONLY PLANT FOODS

CAPABLE OF DELIVERING
COMPLETE PROTEINS.

YOU COULD, IN FACT,
LIVE OFF OF THEM,

WHICH, GIVEN THEIR
TREMENDOUS VERSATILITY,

DOESN'T SOUND
LIKE SUCH A BAD THING.

¶

THIS IS A POTATO CHIP.
IT'S MIGHTY TASTY.

IT WOULD BE
A LOT HEALTHIER, THOUGH,

IF WE COULD GET
SOME EDAMAME ONTO IT.

PROBLEM IS
THEY KIND OF ROLL OFF,

WHICH IS A GOOD REASON
FOR MAKING A DIP

OUT OF EDAMAME,

WHICH, UH... WELL,
I'LL JUST EAT THAT LATER.

OKAY, SO THIS VENTURE WILL BEGIN

WITH 12 OUNCES OF SHELLED,
COOKED AND COOLED EDAMAME.

NOW NOTICE THAT I SAID
COOKED AND COOLED EDAMAME.

OKAY? IF FOR SOME REASON
YOU CHOSE TO USE

UNCOOKED EDAMAME,

YOU SHOULD BE AWARE
THAT RAW SOY

CONTAINS AN INHIBITOR,

A CHEMICAL THAT PREVENTS
THE BODY FROM ABSORBING

ALL OF THAT GREAT PROTEIN.

NOW COOKING DOESN'T COMPLETELY
ELIMINATE THIS SUBSTANCE,

BUT THE AMOUNTS LEFT
ARE WAY TOO SMALL

TO HAVE ANY REAL EFFECT.

NEXT UP, A 1/4 CUP
OF DICED ONION--

VERY NICE--

AND ONE LARGE CLOVE
OF GARLIC, SLICED,

WILL DO JUST FINE.

NEXT UP, A 1/2 A CUP

OF DENSELY PACKED
FLAT-LEAF PARSLEY.

YOU COULD ALSO USE--
CILANTRO HERE WOULD BE FINE.

NOW HERE'S MY SECRET WEAPON--

A TABLESPOON OF MISO.

NOW MISO IS
A FERMENTED SOYBEAN PASTE

OFTEN FOUND IN JAPANESE CUISINE.

THERE ARE ACTUALLY SEVERAL
DIFFERENT STYLES OF MISO,

SOME OF WHICH CONTAIN
JUST SOYBEANS.

OTHERS CONTAIN
VARIOUS GRAINS, AS WELL.

NOW I AM USING A RICE-SOY MISO,

WHICH IS, I THINK,
A LITTLE BIT SWEETER

THAN THE STRAIGHT STUFF.

IT'S EASY TO FIND
IN ASIAN OR GOURMET MARKETS,

AS WELL AS ON THE INTERNET
AND EVEN IN SOME MEGA MARTS.

AND YOU'LL PROBABLY FIND IT
RIGHT NEXT TO THIS ITEM--

1 TEASPOON OF RED CHILI PASTE,

WHICH WILL COME IN A JAR
LIKE THIS,

HAS HOT CHILIES
AND, OF COURSE, GARLIC.

NEXT, LEMON JUICE--
1/4 OF A CUP, FRESHLY SQUEEZED.

LIME OR LEMON,
ACTUALLY, WILL BE FINE.

THEN SOME SALT--1 TEASPOON
OF KOSHER WILL DO THE TRICK.

AND ABOUT A 1/4 TEASPOON
OF FRESHLY GROUND BLACK PEPPER.

NOW WE WILL LID THIS UP

AND TAKE IT FOR A SPIN.

NOW ONCE YOU'VE GOT
KIND OF A FINE MINCE,

WE WILL ADD 5 TABLESPOONS
OF OLIVE OIL, SLOWLY,

AND PROCESS TILL SMOOTH.

BEHOLD OUR EDAMAME DIP,

WHICH IS TASTY, LOW-FAT,
NUTRITIOUS

AND ALMOST NEVER BREAKS
THE POTATO CHIP.

OF COURSE, IT COULD ALSO
GO ON CRACKERS,

OR YOU COULD ADD
ADDITIONAL NUTRITIONAL POWER

TO THE PERENNIAL PARTY PLATTER,

THE CRUDITé OR THOSE THINGS.

IS IT GOOD? WATCH THIS.
(whistles)

FRESH KRAFT SERVICE
ON THE TABLE!

¶

SHOULD LEFTOVERS BE AVAILABLE,

OR IF YOU WANT
TO MAKE IT UP IN ADVANCE,

REFRIGERATE
IN AN AIRTIGHT CONTAINER

FOR UP TO FIVE DAYS.

I THINK I'LL MAKE ANOTHER BATCH.

¶

JUST AS WITH ITS COUSIN LEGUME
THE PEANUT,

OUR EDAMAME IS OFTEN DRY-ROASTED

AND TURNED INTO A TASTY TREAT.

NOW EVEN THOUGH THE PROCESSING

REDUCES THE NUTRITIVE VALUE
SOMEWHAT,

THESE ARE STILL
A DARN FINE SUBSTITUTE

FOR A BAG OF GOOBERS,

ESPECIALLY WHEN YOU CONSIDER
THE FACT THAT THEY CONTAIN

70% LESS FAT, 40% MORE PROTEIN

AND ARE A LOT LESS LIKELY
TO CAUSE ALLERGIC REACTIONS.

CONSULT WITH YOUR DOCTOR,
OF COURSE.

AND MY FAVORITE PART OF THIS
IS THAT WE CAN, INDEED, USE

THESE DRIED EDAMAME
JUST AS WE WOULD PEANUTS

IN ONE OF MY FAVORITE
APPLICATIONS--BRITTLE.

SO WE WILL BEGIN

WITH 7 OUNCES
OF DRY-ROASTED EDAMAME.

TO THAT WE WILL ADD
A TABLESPOON OF SOY SAUCE,

1/2 A TEASPOON EACH
OF CAYENNE PEPPER AND SALT.

AND WE'LL MIX TO COMBINE

AND THEN JUST LET THESE
SIT AROUND FOR A FEW MINUTES.

WE'RE ALSO GONNA NEED
TO PREP A SHEET PAN,

A HALF SHEET PAN, RATHER,
WITH A, UH,

A SILICONE BAKING MAT
AND A RUBBER SPATULA.

THIS WE WILL
DEFINITELY WANT TO LUBE UP

WITH A LITTLE NO-STICK
RIGHT BEFORE WE WORK WITH IT.

THAT CAN WAIT.
NOW LET'S GO OVER HERE.

PLACE A MEDIUM TO LARGE
CAST-IRON SKILLET

OVER HIGH HEAT.

THEN PLACE A 3-QUART SAUCEPAN
OR SAUCIER INSIDE THAT.

NOW THE CAST IRON IS
GOING TO ACT AS A HEAT DIFFUSER,

HELPING TO ELIMINATE
ANY HOT SPOTS

THAT MIGHT FORM
DURING THE COOKING PHASE.

NOW, SOFTWARE--
1 POUND PLUS 6 OUNCES

OF GRANULATED SUGAR

AND 12 OUNCES OF H2O

ARE COMBINED VIA WOODEN SPOON.

IT'S ALWAYS BEST TO USE
A WOODEN SPOON

DURING CANDY-MAKING
BECAUSE IT DOESN'T CONDUCT HEAT,

AND THEREFORE
WILL NOT CONTRIBUTE

TO POSSIBLE CRYSTALLIZATION,
WHICH WOULD BE A VERY BAD THING.

NOW WHEN THE SYRUP
COMES UP TO A BOIL,

YOU'RE GONNA
STOP STIRRING, COVER,

COOK FOR THREE MINUTES.

THEN UNCOVER THE PAN,
REDUCE THE HEAT TO MEDIUM,

AND COOK UNTIL THE SUGAR
STARTS TO TURN LIGHT AMBER--

ABOUT 25 MINUTES.

NOW I USED TO GET VERY EXACT
TIMES AND TEMPERATURES

FOR THIS KIND OF THING,
BUT THE TRUTH IS

TIME AND TEMPERATURE CAN LIE
WHEN IT COMES TO CANDY-MAKING.

SO THE BEST THING TO DO
IS TO JUST USE YOUR EYES

AND LEARN WHAT TO LOOK FOR--
LIGHT AMBER.

SO KILL THE HEAT,

AND STIR IN THE EDAMAME MIXTURE.

ALL RIGHT,

NOW THIS IS GREATLY REDUCE
THE SUGAR TEMPERATURE,

SO WORK QUICKLY,

AND AS SOON AS EVERYTHING
IS INTEGRATED,

WE'RE GOING STRAIGHT
TO THE, UH, TO THE MAT.

OKAY, NOW JUST POUR IT OUT
AND THEN SMOOTH IT

WITH YOUR WELL-LUBED SPATULA.

YOU HAVE GOT TO WORK QUICKLY
BEFORE IT SETS UP.

THERE. DON'T TRY TO GET
ALL THE WAY TO THE EDGES.

WE'RE GONNA LET THIS COOL
FOR HALF AN HOUR

TILL IT'S NICE AND SNAPPY.

THEN YOU CAN BREAK IT
INTO PIECES AND STORE

IN AN AIRTIGHT CONTAINER
FOR UP TO TWO WEEKS.

NOW I HOPE
THAT WE'VE INSPIRED YOU

TO IMPORT EDAMAME
FROM THE SUSHI BAR

INTO YOUR KITCHEN.

BESIDES THEIR OBVIOUS
CULINARY CREDENTIALS,

I BELIEVE
THAT WHEN PROPERLY DEPLOYED,

THEY CAN SERVE
AS POTENT SOLDIERS

IN THE BATTLE
FOR BETTER NUTRITION.
WHO ARE YOU?

I'M THE GUY WHO'S
REPLACING THESE WITH THESE.

OH, OKAY. WHY ARE YOU
WEARING MY HUSBAND'S ROBE?

I'M SORRY, WE DON'T HAVE TIME
FOR MORE QUESTIONS TODAY.

SEE YOU NEXT TIME
ON "GOOD EATS."

(engine revving)