Good Eats (1999–2012): Season 13, Episode 15 - Live and Let Diet - full transcript

IN THE HISTORY OF THE KITCHEN
THERE ARE MANY LOVE STORIES.

BUT NONE QUITE AS POIGNANT
OR POWERFUL AS THAT OF
SALTY AND SWEET.

CONSIDER THE PEANUT BUTTER
AND JELLY SANDWICH,

OR PROSCIUTTO WRAPPED MELON,

OR CHOCOLATE COVERED PRETZELS,

OR PERHAPS,
FETA CHEESE AND FRUIT,

OR HONEY ROASTED PEANUTS.

MMM.

AS IS TRUE OF
HUMAN RELATIONSHIPS, HOWEVER,

THIS PARTICULAR CULINARY
COMPATIBILITY REFLECTS

A DEEPER, MORE COMPLEX
CHEMISTRY,



A GENUINE GUSTATORY GESTALT,
IF YOU WILL.

NOW CONSIDER THESE
RATHER BLAND CHOCOLATE COATED
MARSHMALLOW COOKIES.

OH, EXCUSE ME, SIR, MADAME,
WOULD YOU CARE TO TRY OUT
A COOKIE?

NO, THANKS.
ARE THEY FREE?

ON THE HOUSE.
SWEET.

SO... WHAT DO YOU THINK?

I DON'T KNOW,
THEY'RE OKAY, I GUESS.

"I DON'T KNOW,
THEY'RE OKAY, I GUESS."

HMM, FOLLOW ME.

AS WE WILL SOON SEE,
SALT HAS THE ABILITY TO ALTER

THE WAY OUR SENSORY APPARATUS
PERCEIVES FLAVOR,

HEIGHTENING AND INTENSIFYING
THE SWEETNESS

IN MORE SUBTLE FLAVORS
THAT MIGHT BE SURROUNDING IT.

LIKE THE ROASTY NUTTINESS OF
THE COOKIE BASE



OR THE FRUITY COFFEE OVERTONES
OF THE CHOCOLATE

OR THE MARSHMALLOW‐Y‐NESS
OF THE MARSHMALLOWS.

A ONCE PLAIN AND COMMON COOKIE
IS ABOUT TO BECOME GOOD EATS.

A LITTLE HEAT TO JUST BARELY
MELT THE TOP OF THE CHOCOLATE,

NOTHING TOO EXTREME.

THERE WE GO.

AND A DUSTING OF KOSHER SALT.

LET'S SEE HOW THIS HITS 'EM.

NOW GIVE THESE A TRY.

ARE THEY STILL FREE?
NOT ONLY ARE THEY STILL FREE,
THEY'RE FAT‐FREE.

OOH!

WOW, AMAZING FLAVOR!
I LOVE THAT CRUNCH.

THEY'RE AWESOME,
HOW MUCH?
HOW MUCH?

DON'T WORRY, FRIENDS,
AWESOMENESS IS FREE.

NOT TO MENTION...

♪

AS WE JUST WITNESSED,
SALT AND SUGAR
COMPLETE EACH OTHER

IN THAT OH‐SO‐SPECIAL WAY THAT
MOST OF US NEVER FIND.

BUT THE TRUTH OF THE MATTER IS

THE MAGIC IS NOT
EQUALLY DISTRIBUTED.

SURE, SUGAR IS SWEET,
BUT THE SALT,

WELL, IT'S THE SALT THAT
PROVIDES THE MOLECULAR MOJO.

DON'T BELIEVE ME?

WELL, LET'S CONSIDER
WHAT HAPPENS

WHEN AN INTERLOPING FLAVOR
BURSTS ONTO THE SCENE.

SAY, BITTERNESS.

BITTERNESS IS TYPICALLY A MARKER
FOR ALKALOIDS,

INCLUDING, PARADOXICALLY,
MANY POISONS AND MEDICATIONS.

UM, EXCUSE ME,
WHO EXACTLY MIGHT YOU BE?

MARY PUFFINS, SIR,
AT YOUR SERVICE.

I UNDERSTAND YOU HAVE SOME
NASTY TASTING MEDICINE TO TAKE.

UM, INDEED, I DO.

I WAS JUST ABOUT TO EXPLAIN THAT
JUST A SPOONFUL...

A SPOONFUL OF SUGAR
HELPS THE MEDICINE GO DOWN?

NO, THAT SALT IS
BETTER CHEMICALLY SUITED
TO THE JOB.

THAT'S A PIE CRUST PROMISE ‐‐
EASILY MADE, EASILY BROKEN.

WELL, WE'LL SEE,
WON'T WE?

CARE FOR SOME DESSERT?

YEAH, YEAH, I'M RIGHT THERE
WITH YOU.

YOU CAN CALL IT FRUIT
ALL DAY LONG,

BUT IT DOESN'T CHANGE
THE FACT THAT

ANY FRUIT FLAVORS THEREIN ARE
TYPICALLY OVERPOWERED BY
NARINGIN,

A POWERFUL ANTIOXIDANT WHICH
CAN BE GOOD MEDICINE

IF YOU CAN GET PAST
ITS INTENSE BITTERNESS.

GO AHEAD, MADAME,
APPLY YOUR CURE.

DON'T WORRY, MY DEARS,
A SPOONFUL OF SUGAR WILL HELP
THAT MEDICINE GO DOWN.

YEAH, SURE IT WILL.

OKAY, DIG IN.

ISN'T THAT BETTER?

NO, NO, IT ISN'T ANY BETTER.

NOW IT JUST TASTES LIKE SUGAR
POURED ON TOP OF A BUNCH OF
MEDICINE.

LOOK, HERE'S THE DEAL.

TONGUE.
I BEG YOUR PARDON, SIR?

OH, COME ON,
DO IT FOR THE KIDS.

TONGUE.
VERY WELL.

(Alton)
SWEETNESS AND BITTERNESS ARE
BOTH SENSED BY THE SAME TYPE
OF APPARATUS ‐‐

THAT IS, MEMBRANE EMBEDDED
PROTEIN RECEPTORS

LOCATED ON TASTE CELLS.

SWEETNESS GOES THROUGH ONE OF
THESE CHEMICAL DOORS,

WHILE BITTERNESS GOES THROUGH
ANOTHER.

IF THEY BOTH PASS THROUGH
THEIR RESPECTIVE DOORS
AT THE SAME TIME,

YOUR BRAIN SENSES THEM BOTH.

YOU COULD, PERHAPS, OVERWHELM
THE BITTERNESS OF THAT
GRAPEFRUIT WITH THE SUGAR,

BUT IT WOULD TAKE
A LOT MORE THAN A SPOONFUL,
THAT'S FOR SURE.

WELL, I NEVER SAID HOW BIG
THE SPOON WAS, NOW DID I?

INDEED NOT.

NOW LET'S TRY A LITTLE
EXPERIMENT, SHALL WE?

WHY DO YOU ALWAYS COMPLICATE
THINGS THAT ARE REALLY
QUITE SIMPLE?

THAT'S WHAT I DO.

LET'S SAY FOR A MOMENT THAT
YOU HAD YOURSELF TWO NICE JUICY

RUBY RED OR PINK GRAPEFRUITS,

KINDA LIKE THIS.

AND LET'S SAY THAT YOU CUT THEM
IN HALF

AND PUT EACH HALF IN A BOWL
LIKE THIS.

NOW TO FACILITATE EASY EATING
WE NEED TO SEPARATE

THE JUICY SEGMENTS FROM
THEIR FIBROUS CONFINEMENT.

YES, YOU COULD EMPLOY
A GRAPEFRUIT KNIFE OR A SPOON

IF YOU'VE GOT MONEY TO BURN
AND UNI‐TASKER STORAGE SPACE
TO SPARE.

ME, I'LL GO WITH A SHARP‐TIPPED
SERRATED KNIFE.

SIMPLY MOVE DOWN EACH SIDE
OF EVERY SEGMENT

FROM THE CENTER
OUT TOWARDS THE PITH.

TAKE YOUR TIME.

THERE, NOW WE HAVE 2 TABLESPOONS
OF COARSE SUGAR...

(Mary)
A SPOONFUL OF SUGAR
WILL HELP THAT GRAPEFRUIT
GO DOWN!

WOULD YOU STOP THAT?

I MEAN, NOT ONLY IS IT WRONG,
IT'S PROBABLY COPYRIGHTED.

GET OVER THERE!

AS I WAS SAYING,
THIS IS COARSE SUGAR, WHICH CAN
BE OBTAINED VIA THE INTERNET,

OR ANY DECENT BAKING GOODS
EMPORIUM.

NOW YOU CAN GET BY WITH
REGULAR SUGAR,
BUT THIS IS BETTER.

I LIKE THE MELTING
CHARACTERISTIC OF THIS.

NOW THE REASON THAT SHE'S WRONG
IN THIS CASE IS THAT

WE ARE ACTUALLY GOING TO BURN
OR BRULEE THIS STUFF

CREATING EVEN MORE BITTERNESS.

BUT IN A GOOD WAY.

NOW WHEN YOU'RE MELTING SUGAR
LIKE THIS, EVENNESS IS KEY.

SO KEEP THE FLAME CONSTANTLY
MOVING.

OR YOU'LL END UP WITH
NASTY BURNS.

RIGHT, SO MUCH FOR
THE BRULEE PART OF THE PROGRAM.

NOW BEFORE THE SUGAR HAS
THE CHANCE TO COOL AND SET,

SPRINKLE ON 3/4 TEASPOON
OF COARSE SEA SALT.

OKAY, NOW EVEN THOUGH
WE BURNED THE SUGAR,
CREATING EVEN MORE BITTERNESS...

WELL, LET'S TASTE.

♪

♪

MMM, CRUNCHY.

TASTES SWEET AND SOUR,
AND NOT THE LEAST BIT BITTER.

NOT THE LEAST BIT BITTER.

OKAY, TELL ME,
LITTLE MISSY PUFFINSTUFF,

HOW DO YOU EXPLAIN THAT?

I WOULD LIKE TO MAKE ONE THING
QUITE CLEAR.

I NEVER EXPLAIN ANYTHING.

WELL, IF I COPPED THAT ATTITUDE
I WOULDN'T HAVE MY OWN SHOW
ON TV,

NOW WOULD I?

I TELL YA,
THIS IS WHAT IT'S ALL ABOUT.

TONGUE! WELL, I... NOW SEE...

TONGUE!

WHEN SALT HITS YOUR SALIVA,
WHICH, OF COURSE, IS TECHNICALLY
A SALT SOLUTION,

THE SODIUM AND THE CHLORIDE
BREAK APART.

SODIUM IS AN ION, MEANING THAT
IT EITHER HAS ONE EXTRA ELECTRON

OR IS LACKING ONE ELECTRON.

ANYWAY, IONS CAN CROSS INTO
TASTE RECEPTOR CELLS DIRECTLY

THROUGH AMAZING PROTEIN
STRUCTURES CALLED ION CHANNELS,

WHICH ARE PRESENT ON ALL
THE TASTE RECEPTORS

REGARDLESS OF WHETHER THEY ARE
DESIGNED TO BOND WITH SWEET,
BITTER, OR UMAMI ‐‐

IF YOU BELIEVE THAT EVEN EXISTS.

IT'S PRETTY COMPLICATED
NEUROBIOLOGICAL STUFF,

LET IT SUFFICE TO SAY THAT
WHEN IT COMES TO GETTING
INTO YOUR TASTE BUDS,

SODIUM DOES NOT HAVE TO
WAIT IN LINE.

BUT WAIT, KIDS, THERE'S MORE!

FOR SOME REASON ‐‐

THAT STILL HAS THE LAB COAT SET
STILL SCRATCHING THEIR
OH‐SO‐SMART NOGGINS ‐‐

SODIUM ACTIVELY BLOCKS
BITTERNESS,

PREVENTING IT FROM FULLY
ACCESSING THE TASTE SYSTEM.

WHILE SODIUM CAN BLOCK
BITTERNESS,

ON THE OTHER HAND,
IT SEEMS ALSO CAPABLE

NOT ONLY OF BRINGING ITS OWN
FLAVOR TO THE PARTY,

BUT OF BOOSTING OTHER FLAVORS
THAT MIGHT BE ORDINARILY BURIED
UNDER BITTERNESS.

NOW SOME SENSORY SCIENTISTS
SAY THAT

SODIUM MAY ACTUALLY TURN UP
THE VOLUME ON FLAVORS

BY ELECTRICALLY INCREASING
THE INPUT OF THE FLAVORS
AT THE TONGUE

OR BY ALTERING THE WAY
THE BRAIN PERCEIVES THEM.

CHEFS, ON THE OTHER HAND,
WILL SIMPLY INSIST THAT SALT

DOESN'T MAKE THINGS TASTE SALTY
IT MAKES THEM TASTE GOOD.

AND THAT INCLUDES SWEETS.

IN FACT, I NEVER MAKE DESSERT
WITHOUT ADDING A LITTLE BIT OF
SALT.

WHAT DO YOU HAVE TO SAY TO THAT?

OH, DO CLOSE YOUR MOUTH, MARY,
WE ARE NOT A CODFISH.

BEST LINE FROM THE MOVIE,
DON'T YOU THINK?

I'LL GET YOU, MY PRETTY!

AND YOUR LITTLE DOG TOO!

I NEVER MADE THAT CONNECTION
BEFORE.

UM... LET'S MOVE ON TO
ANOTHER APPLICATION

WHERE SALT GREATLY ENHANCES
THE FLAVOR AND TEXTURE
OF A CLASSIC CONFECTION.

AND ONE THAT HAS CERTAINLY
GARNERED ITS SHARE OF POPULOUS
P. R. THESE LAST FEW YEARS.

INVENTED BY THE FRENCH,
SOMETIME AFTER FIRE
BUT BEFORE THE AIRPLANE,

THE CARAMEL, WHOSE NAME
DERIVES FROM AN ANCIENT
GREEK WORD

FOR "STRAW" OR "HAY,"
IT'S A COLOR THING,

HAS BEEN MARRIED TO SALT
FOR AT LEAST 400 YEARS.

THOUGH YOU'D THINK IT WAS
A BRAND‐NEW CONCEPT

FROM THE BUZZ THE COMBO'S
BEEN GETTING FROM
AROUND THE U. S.,

WHERE IT IS NOT UNUSUAL TO PAY
A COUPLE OF BUCKS

FOR JUST ONE OF THESE
TASTY LITTLE BUGGERS.

AND THAT IS REASON ENOUGH
TO MAKE THEM AT HOME.

NOW CARAMELS ARE AMORPHOUS
CANDIES, LIKE BRITTLES OR
TOFFEES OR TAFFIES.

BUT THERE'S
AN EXTRA CHALLENGE HERE

BECAUSE, JUST AS WITH
OUR GRAPEFRUIT,

THE SUGAR IS GOING TO BE COOKED
TO A VERY BITTER STATE.

BURNED, IN FACT.

AND IN OUR CASE, SALT WILL BE
ADDED AT A COUPLE POINTS
ALONG THE WAY

TO BALANCE THE BITTERNESS
BY BRINGING MORE COMPLEX
COMPOUNDS

INTO THE FLAVOR FOREGROUND.

IT ALL STARTS LIKE MOST GOOD
MAGIC TRICKS...

WITH A PIECE OF PAPER.

PARCHMENT PAPER.

THIS IS A STANDARD
16‐BY‐11 1/2 SHEET.

AND YOU'RE GONNA NEED A RULER
FOR THIS.

FOLD OVER THE LONG ENDS, THUSLY,

SO THAT THERE IS
A 2 1/2‐INCH OVERLAP.

AND THEN FOLD.

TURN THE PAPER 90 DEGREES
AND FOLD THE NEW ENDS INWARD

SO THAT THERE IS
AN 1 1/2‐INCH GAP
IN BETWEEN THEM.

THEN JUST FOLD EVERYTHING DOWN
NICE AND NEAT.

NOW UNFOLD THE PAPER
AND TURN IT SO THAT
THE LONG SIDES ARE THIS WAY.

AND MAKE FOUR CUTS OUTWARD
ON THE CORNERS.

THERE, THERE, AND THERE.

OKAY, JUST KEEP GOING WITH ME
HERE.

FOLD ALL OF THE FLAPS UPWARD

SO THAT THE WHOLE KIT
AND CABOODLE WILL FIT
NICE AND PRETTY

INTO AN 8‐BY‐8 BAKING PAN.

LOOK AT THIS,
JUST LOOK AT THAT ‐‐
IT'S PERFECT!

IS IT ANY WONDER ONCE A YEAR
I GET UP AT 4 AM

TO WAIT FOR A CALL FROM
THE NOBEL PRIZE COMMITTEE?

OH, WELL, LET'S COOK.

PLACE A HEAVY 4‐QUART SAUCEPAN
ON THE STOVETOP

AND COMBINE 14 1/2 OUNCES
OF SUGAR WITH

1/2 CUP EACH OF WATER
AND LIGHT CORN SYRUP.

FINISHING IT OFF WITH
1/4 TEASPOON OF CREAM OF TARTAR.

TURN THE HEAT TO MEDIUM‐HIGH
AND STIR OFF AND ON
TO DISSOLVE THAT SUGAR.

NOW BY THE TIME
IT REACHES A SIMMER

MOST OF THE SUGAR
WILL BE DISSOLVED.

CLAMP ON THE LID
AND SET YOUR TIMER
FOR FIVE MINUTES.

AS THE SUGAR DISSOLVES
AND THE WATER STARTS
TO BOIL AWAY,

THE SUCROSE MOLECULES,
COMPOSED OF A SINGLE
GLUCOSE MOLECULE

BOUND TO A SINGLE
FRUCTOSE MOLECULE,

BEGIN TO TIGHTLY MINGLE.

A HABIT WHICH TENDS TO LEAD
TO THE FORMATION OF
BIG CRUSTY CRYSTALS,

WHICH IS BAD.

CREAM OF TARTAR,
OR TARTARIC ACID,
CAN HINDER CRYSTALLIZATION

BY SNIPPING THE BOND HOLDING
THE DISACCHARIDE TOGETHER.

ADDING CORN SYRUP FURTHER FLOODS
THE PARTY WITH OTHER SUGARS

CAPABLE OF HINDERING
ANY INCONVENIENT HOOK‐UPS.

NOW THAT THERE IS NO MORE DANGER
OF CRYSTALLIZATION,

REMOVE THE LID
AND ADD YOUR TRUSTY
CANDY THERMOMETER.

I CAN TELL BY THE WAY
THE BUBBLES ARE STACKING UP

WE ARE OVER 220 DEGREES ALREADY.

NOW DROP THE HEAT TO MEDIUM
AND MAINTAIN A BOIL,

WITHOUT STIRRING
OR TOUCHING IN ANY WAY
FOR SIX TO SEVEN MINUTES

OR UNTIL THE SYRUP IS GOLDEN
IN COLOR

AND JUST APPROACHING
300 DEGREES.

THEN YOU CAN GIVE THE PAN
A COUPLE OF SWIRLS

TO MAKE SURE THERE ARE NO
HOT POCKETS IN THERE THAT

COULD MAYBE BURN OUR SOLUTION.

TURN THE HEAT OFF
AND SET YOUR TIMER FOR
TWO MINUTES.

NOW AT THIS POINT,

THE TEMPERATURE IS GONNA BE
COASTING UP PAST 350 DEGREES.

THE HIGH HEAT IS ACTUALLY
BREAKING DOWN, MELTING
THE GLUCOSE AND FRUCTOSE,

FORMING DOZENS, IF NOT HUNDREDS,
OF NEW FLAVOR COMPOUNDS.

♪

♪

BY THE TIME WE HIT 360
THE SYRUP WILL BE DARK BROWN
AND ALMOST SMOKING.

TIME TO PUT OUT THE FIRE,
SO TO SPEAK.

ALL RIGHT, STANDING BY
WE HAVE 1 CUP OF HEAVY CREAM.

GOOD BIT OF FAT IN THERE,
THAT IS GOING TO HELP

OUR CARAMELS BE NICE AND SOFT
AND CHEWY.

WE'RE GONNA LACE THAT WITH
2 TEASPOONS OF SOY SAUCE.

NOW, OF COURSE, THAT IS MOSTLY
WATER,

BUT THE SECOND MAJOR INGREDIENT
IS SALT,

WHICH WE WILL USE TO MITIGATE
SOME BITTERNESS

AND, OF COURSE, THERE ARE
MEATY FLAVORS THERE THAT

WILL BRING SOME COMPLEXITY
TO THE PARTY.

SO POUR IT IN ALL AT ONCE
AND STAND BACK ‐‐

THERE WILL BE A BIT OF
THERMAL DRAMA.

GO AHEAD,
AND AS SOON AS THE STEAM IS
CLEAR,

ADD YOUR ONE STICK,
8 TABLESPOONS,
4 OUNCES OF BUTTER.

TRADITIONALLY, CONFECTIONERS
HAVE ALWAYS STIRRED WITH
WOOD IMPLEMENTS.

WOOD IS, OF COURSE, A NATURAL
INSULATOR.

AND THE THOUGHT WAS THAT
THAT WOULD PREVENT PULLING HEAT
AWAY FROM THE SYRUP,

THUS CAUSING CRYSTALLIZATION.

THE TRUTH IS, IT JUST
PROTECTS YOUR FINGERS.

WHEN THE BUTTER'S MELTED,
RETURN THE HEAT TO MEDIUM‐LOW
TO MEDIUM,

REAPPLY THE THERMOMETER
AND COOK 'TIL THE SYRUP RETURNS
TO 255 DEGREES.

THEN CAREFULLY POUR INTO
THE PREPARED PAN.

AND NOTICE IT'S UP ON A COOLING
RACK FOR BETTER VENTILATION.

JUST GIVE THE PAN A FEW TAPS
SO THAT THE AIR BUBBLES WILL
FLOAT TO THE SURFACE AND POP.

NOW LET THIS COOL
FOR 30 MINUTES.

THEN WE APPLY
THE FINISHING SALT.

LIGHTS!

FINISHING SALT IS ANY SALT
DESIGNED TO GO ONTO FOOD

AT THE LAST POSSIBLE MOMENT

SO THAT IT MAY BE EXPERIENCED
IN ITS CRYSTALLINE FORM.

THE DIFFERENCE BETWEEN
A FINISHING SALT

AND SAY, THE SALT THEY SPRINKLE
ON YOUR BIGGIE FRIES

BEFORE CHUCKING THEM OUT
THE DRIVE‐THRU WINDOW AT YOU,

IS THAT FINISHING SALTS ARE
MEANT TO BE ENJOYED
FOR THEIR FLAVOR,

FOR THEIR TEXTURE,
AND ALSO FOR HOW THEY LOOK.

FINISHING SALTS ARE KIND OF LIKE
EDIBLE BLING, IF YOU WILL.

NOW KOSHER SALT, WHICH COMES IN
LARGE, IRREGULAR FLAKES,

CAN CERTAINLY BE USED
TO FINISH,

AS WE SAW WITH OUR LITTLE
COOKIE ACT AT THE BEGINNING OF
THE SHOW.

A LOT OF CHEFS LIKE TO USE
COARSE SEA SALT

BECAUSE THEY ARE IRREGULAR,
CRUNCHY, AND INDEED FLAVORFUL.

THEY CAN ALSO BRING OTHER
NON‐SALTY FLAVORS TO THE PARTY,

AS WELL AS
OUT OF THE ORDINARY COLORS.

LET US TAKE A TOUR, SHALL WE?

BEGINNING WITH INDIA.

KALA NAMAK, OR INDIAN BLACK SALT
CONTAINS A LOT OF SULPHUR,

TASTES LIKE EGGS, IN FACT.

CYPRUS FLAKE SALT,
VERY DRAMATIC LOOKING,
BUT SURPRISINGLY MILD IN FLAVOR.

SEL DE GRIS, OR GRAY SALT
IS AN UNREFINED SALT,

HARVESTED BY HAND RAKING.

HAWAIIAN RED CONTAINS
ALAEA CLAY,

WHICH ADDS A NICE MINERAL BITE.

DANISH SMOKED SEA SALT IS MADE
FROM SEA WATER

BOILED OVER FIRES FED WITH ELM,
BEECH, AND JUNIPER BRANCHES.

THEN THERE'S GOOD,
OLD‐FASHIONED SAN FRANCISCO BAY
COARSE SEA SALT.

I SHOULD ALSO NOTE THAT
THERE ARE A FEW MINED
FINISHING SALTS

LIKE THESE PINK SALTS.

THIS ONE FROM
HIGH IN THE HIMALAYAS,

THIS ONE IS FROM PERU,
AND THIS ONE COMES FROM UTAH.

THE CHOICE IS, OF COURSE, YOURS.

ME, I THINK I'M GONNA STICK WITH
THE SAN FRANCISCO BAY
COARSE SEA SALT.

LIGHTS!

TIME TO SALT THE CARAMELS.

1 TEASPOON OF OUR
COARSE SEA SALT
SHOULD DO THE TRICK.

AND IT'LL LOOK LIKE IT'S JUST
GONNA BOUNCE OFF,

BUT BELIEVE ME,
JUST GIVE IT A FEW MINUTES
AND IT WILL STICK.

AS A MATTER OF FACT,
JUST GO AHEAD AND LET IT COOL
FOR ANOTHER 3 1/2 HOURS.

♪

ALL RIGHT, TIME TO DE‐PAN
THE GOODNESS.

I LIKE TO DO THIS WITH
A RULER AND A PIZZA ROLLER.

'CAUSE I WANNA GET THIS DOWN
INTO 1‐INCH PIECES

AND IT'S GONNA BE STICKY
AND IT'S GONNA BE MESSY.

SO YOU WANNA WORK QUICKLY.

I JUST KINDA ROLL THE RULER
ACROSS

TO GET UNIFORM GRID LINES
IN BOTH DIRECTIONS.

THERE.

NOW YOU COULD USE A KNIFE,
YOU COULD USE SCISSORS,

I DEFINITELY AM A FAN OF
THE PIZZA ROLLER.

BUT FIRST, GIVE IT A LITTLE
SPRAY WITH NON‐STICK

AND GO TO TOWN,
WORKING AS QUICKLY AS YOU CAN

IN STROKES AS LONG AS YOU CAN
TO KEEP IT FROM BINDING.

ONE DIRECTION
THEN THE OTHER DIRECTION.

THEN YOU'RE GONNA HAVE TO
BREAK IT APART WITH
YOUR FINGERS,

WHICH IS GONNA TAKE SOME TIME.

AND IF YOUR FINGERS GET MESSY
AND THEN WARM,
EVERYTHING WILL MELT.

SO JUST DIP THEM IN ICE WATER
TO CHILL THEM DOWN.

NOW TAKE A 4‐BY‐4‐INCH
PIECE OF PARCHMENT PAPER
OR WAX PAPER,

AND ROLL THUSLY.

AND TRY TO KEEP THINGS
NICE AND SQUARE.

BUT DON'T WORRY,
WHEN YOU TWIST

ODDS ARE THE CARAMEL IS
GOING TO MISSHAPE A BIT
AND THAT'S ALL RIGHT.

JUST KIND OF GRAB THE HANDLE
ON ONE END

AND REPEAT ON THE OTHER.

THAT'S IT.

MMM.

♪

♪

SET YOUR HOT BOX
TO 400 DEGREES.

MAKE SURE YOU'VE GOT A RACK
IN THE MIDDLE

AND GRAB YOURSELF A SHEET PAN
AND A COOLING RACK.

WHICH IS ALSO A BAKING RACK,
NOW THAT I THINK ABOUT IT.

♪

NOW FETCH FORTH FROM
THE CHILL CHEST
1 POUND OF THICK‐CUT BACON.

YOU HEARD WHAT I SAID.

JUST LINE IT DOWN THE PAN.

TAKE YOUR TIME, NOW,
DON'T HURRY.

MMM, NICE.

BAKE YOUR BACON
FOR 30 TO 35 MINUTES

OR UNTIL IT IS ALMOST
PERFECTLY DONE.

KEY WORD ‐‐ ALMOST.

MEANWHILE, BRING YOUR
FOOD PROCESSOR,

OR MINI‐PREP IF YOU HAVE ONE,
UP ON DECK,

AND SPIN 1 1/2 OUNCES OF
PECAN HALVES

WITH 2 1/2 OUNCES OF
LIGHT BROWN SUGAR.

THAT'S ABOUT 6 TABLESPOONS.

JUST PULSE UNTIL IT LOOKS KIND
OF LIKE GRAHAM CRACKER CRUMBS.

LIKE THAT, PERFECT.

NOW EXTRACT THE BACON.

ALMOST DONE,
WHICH IS JUST RIGHT.

PLACE IT ON A NICE, STABLE
SURFACE.

REMEMBER, THIS IS STILL HOT.

NOW SPREAD ON
THE SUGAR‐NUT MIXTURE.

JUST GET AS MUCH EVEN COVERAGE
AS YOU CAN.

TAKE YOUR TIME.

WHEN YOU'RE DONE,
PAT IT DOWN LIGHTLY.

DON'T PACK, JUST GIVE IT A PAT.

NOW BACK INTO THE OVEN.

BAKE FOR ANOTHER 10 MINUTES
OR UNTIL NICE AND CRISPY.

♪

ALLOW ME TO PRESENT...
PRALINE BACON.

WHICH I MUST SAY,
GOES JUST AS WELL ON TOP OF
YOUR EVENING ICE CREAM

AS YOUR MORNING EGGS.

HECK, IT'S PERFECT ANY TIME OF
DAY.

I CERTAINLY HOPE THAT
WE'VE INSPIRED YOU

TO ATTEMPT A BIT OF CULINARY
ALCHEMY OF YOUR OWN

BY BRINGING SALTY AND SWEET
TOGETHER ON A DESSERT PLATE
NEAR YOU.

WHO KNOWS, ONCE YOU'VE GIVEN
A GRAPEFRUIT BRULEE
OR SALTY CARAMELS A TRY,

YOU MIGHT START RIMMING YOUR
CHOCOLATE MILK GLASS WITH SALT

OR SPRINKLING A LITTLE
HAWAIIAN RED ON THE FROSTING
OF YOUR NEXT BIRTHDAY CAKE.

AND AS FOR THESE LITTLE
MARSHMALLOW CRITTERS FOR EASTER,

LET ME TELL YOU, THAT AIN'T
SUGAR CRUST ON THOSE GUYS,
NO, SIREE.

SALTY SWEETS,
THE POSSIBILITIES ARE AS ENDLESS

AS THEY ARE DELICIOUS.

SEE YOU NEXT TIME
ON "GOOD EATS."

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