Good Eats (1999–2012): Season 3, Episode 13 - Head Games - full transcript

Alton Brown gets inside a cabbage's head and comes out with a better understanding of what makes this potentially troublesome, but delicious, vegetable tick.

OOF!!

OOF... UHH.

OOOOF... UGH.

OOOOH... UHHH.

(Crash!)
AAAAAAAAAAAHHH!!!

(Bam!)

(spy music)

("Mission Impossible" voice)
Good morning, Mr. Brown.

French authorities
have notified us

that the notorious food
terrorist known as The Frenchman

has escaped from the Home
For the Culinarily Insane
outside Lyon.



Just this morning, the
State Department intercepted

the following transmission...

(French accent)
I STOOD BY AS YOU
GRILLED, SEARED

AND BLACKENED YOUR FOOD
IN THE CHARCOAL,

WHILE THE FINE ART OF POACHING
WAS ABANDONED TO LANGUISH.

NOW I WILL MAKE YOU PAY
FOR YOUR LACK OF VISION!

WHOA-HOO-HA-HA-HA-HA-HA-HAAAAA!!

("Mission Impossible" voice)
Your mission, should you
decide to accept it...

intercept and neutralize
The Frenchman.

Of course, if you or any
member of your team

are killed or captured,

the Secretary will disavow
any knowledge of your actions.

WELL, THANKS A LOT!

(Alton Brown)
HAVING DEALT WITH
THE FRENCHMAN BEFORE,



I KNEW I'D NEED A TEAM THAT WAS
BOTH RUTHLESS AND FEARLESS.

OF COURSE, MY INTERN PAUL
WAS NEITHER,

BUT HE WAS PUPPY-DOG LOYAL--

SO HE WOULD BE MY EYES
AND EARS IN THE FIELD.

"W" WOULD HANDLE THE HARDWARE
WITH HER USUAL WARMTH AND CHARM,

WHILE MY NEW IRON-CURTAIN
COMRADE, THE DOCTOR,

CRUNCHED THE SCIENCE.

WITH THE TEAM FIRMLY IN
PLACE, IT WAS TIME TO
RECONSIDER POACHING

AS... WELL, AS BREAKFAST.

NOTE... GENERALLY, POACHING
REFERS TO COOKING BY SUBMERSION

IN A LIQUID HELD AT
JUST UNDER THE SIMMER.

LITERALLY, I BELIEVE
IT'S FRENCH FOR POUCH,

AND REFERS TO THE SHAPE
AN EGG TAKES ON

ONCE IT HAS BEEN
PERFECTLY POACHED.

NOW TO PERFECTLY POACH
ONE TO FOUR EGGS,

WE BEGIN WITH A NONSTICK
SAUCEPAN OR SKILLET

FILLED WITH ABOUT
AN INCH OF WATER.

NOTE... NONSTICK IS IMPORTANT,
BECAUSE EGGS AREN'T.

OKAY, BRING THAT TO A SIMMER
ALONG WITH A TEASPOON OF SALT

AND A COUPLE OF
SHOTS OF VINEGAR.

THE ACID'LL SPEED THE
SETTING OF THE EGG WHITES,

PREVENTING THEM FROM FEATHERING,
THUS PRODUCING A NEATER SHAPE,

OR POACH.

NOTE... ALTHOUGH VARIOUS
VINEGARS CAN BE USED FOR
THE ADDITION OF FLAVOR--

RED WINE, CHAMPAGNE
AND THE LIKE--

PLAIN OLD WHITE DISTILLED
VINEGAR WILL RENDER

THE MOST NEUTRAL RESULTS.

NEXT, THE EGGS...

THE SHORTEST ROAD TO
POACHED-EGG DISASTER

IS TO CRACK THEM DIRECTLY
INTO THE COOKING WATER.

INSTEAD, CRACK EACH EGG INTO
AN INDIVIDUAL CUSTARD CUP.

THAT WAY, YOU CAN SLIDE
THEM INTO THE WATER.

STARTING AT TWELVE O'CLOCK,

BRING THE CUP DOWN
ALL THE WAY TO THE WATER

AND EASE THE EGG IN.

YOU WANT TO KEEP IT IN AS
TIGHT A PACKAGE AS POSSIBLE.

THE NEXT EGG GOES IN
AT FOUR O'CLOCK,

AND THEN THE LAST
AT EIGHT O'CLOCK.

NOTE... WORKING WITH
THE CLOCK METHOD ASSURES
THAT YOU'LL ALWAYS

PULL THE EGGS IN THE ORDER
THAT THEY WERE PUT DOWN.

THAT MEANS EVEN COOKING.

ALSO, THE LID IS CRUCIAL--
LIDDING NOW.

THE VAPOR THAT FORMS INSIDE
THE PAN WILL MAKE SURE
THAT THE TOPS OF THE EGGS,

WHICH SOMETIMES FLOAT
TO THE SURFACE, WILL SET.

NOW, TURN OFF THE HEAT AND WAIT.

Uh, sir, Paul to sir...
The subject has
been acquired.

ROGER THAT, PAUL...
YOU ARE GO--I REPEAT--GO!!

PHASE I...

SPOTTING THE FRENCHMAN HAD
BEEN A SNAP, EVEN FOR PAUL,

WHO THEN TRAILED HIM FROM
THE AIR FRANCE TERMINAL

TO THE RENT-A-RENAULT LOT
OUTSIDE THE AIRPORT.

SINCE THE RENAULTS WERE
ALL IN THE SHOP,

THE FRENCHMAN DECIDED TO
CHECK OUT A BAVARIAN NUMBER.

A FEW MINUTES LATER,
SEVEN BEING MY PREFERENCE,

AND THE HEAT STORED IN THE
WATER HAS SET THE EGG WHITE

TO A SOFT-CUSTARD CONSISTENCY,

WHILE TRANSFORMING WHAT WOULD
OTHERWISE BE A RUNNY YOLK

INTO A NICE, SOFT,
GOLDEN LAVA FLOW--

THE PERFECT ADDITION TO
A VINEGARY DINNER SALAD.

NOW IF YOU DO NOT
INTEND ON EATING YOUR
POACHERS IMMEDIATELY,

YOU STILL GOTTA GET THEM
OUT OF THIS WATER.

PUT THEM INTO AN ICE-WATER BATH,

AND YOU CAN REFRIGERATE THIS
FOR UP TO EIGHT HOURS

BEFORE REHEATING FOR ONE
MINUTE IN SIMMERING WATER.

AHHH, EXCUSE ME...
NOTE...

IT WOULD SEEM THAT THE
GENTLE MOIST HEAT OF
THE POACHING LIQUID

WOULD BE THE PERFECT
ENVIRONMENT FOR A NUMBER

OF HIGH-PROTEIN FOODS

WHICH ORDINARILY TEND
TO DRY OUT AND OVERCOOK.

FOR INSTANCE, EGGS
AND... CHICKEN,

AND TENDER CUTS OF PORK,
AND OF COURSE, FISH.

ALL KINDS OF FISH, FROM,
WELL, THESE CATFISH FILLETS

TO THESE SEA BASS STEAKS

TO, UH, MOBY DICK, HERE,

ARE PERFECT POACHING CANDIDATES,

BECAUSE IN ORDER TO BE
AT THEIR FLAVORABLE BEST,

THEY MUST BE MOIST,

AND THAT'S WHAT POACHING
IS ALL ABOUT...

ESPECIALLY GOOD FOR FOODS THAT
ARE GOING TO BE COOKED AHEAD

AND SERVED COLD.

PAUL TO SIR,
PAUL TO SIR... OVER.

GO, PAUL.... OVER.

Where, Sir?
Over.

IT MEANS TALK!
OVER!

OKAY... OVER!

SO... OVER?
He's at the market, Sir.
Over!

YEAH, I KNEW IT,
I KNEW IT.

WHAT'S HE DOING...
OVER?
Shopping, sir.
Over.

THIS I COULD FIGURE
FOR MYSELF, PAUL.

WHAT FOR?
OVER!

He's clearing out the onions
and the celery

and the fresh thyme and
the garlic and the lemons.

And now he's goin'
for the peppercorns!

Oooooh... Oh, Geez,
he just stole

from some old lady's cart!

THE GALL!

He's French, sir...
Of course he's a Gaul.

I guess that's why he's
buying all that wine... Over.

WINE... WHAT KIND?
OVER.

WHITE... HE'S STARTED
WITH THE FRENCH,

AND HE'S MOVED TO
THE CALIFORNIAN.

CALIFORNIAN... HE MUST
BE DESPERATE!

ALL RIGHT, GOOD WORK, PAUL.

DON'T LOSE HIM.
OVER AND OUT!

WHAT IS THAT FIEND UP TO...
ALL THAT ACIDITY,

THE AROMATICS,
THE HERBS?

OF COURSE, THE KING
OF POACHING ELIXIRS...

HE'S MAKIN' COURT BOUILLON,

AND FROM THE SOUND OF IT,
HE'S MAKIN' A LOT!

OW!!

I COULD TELL BY HIS GROCERY LIST
THAT THE FRENCHMAN WAS BUILDING

HIS COURT BOUILLON, OR
SHORT STOCK, BY THE BOOK.

(whispering)
WINE...

SINCE IT CAN SUBTLY
ELEVATE A FOOD'S FLAVOR
WITHOUT COVERING IT UP,

COURT BOUILLON'S THE IDEAL
COOKING ENVIRONMENT

FOR DELICATE MEATS AND SEAFOOD.

OF COURSE, AS I AMASSED
THE INGREDIENTS,

I REALIZED THAT
THERE WAS ONE THING

THE FRENCHMAN HADN'T
BOTHERED TO BUY,

AND THAT, OF COURSE,
WAS WATER.

AND HE WAS GONNA NEED
A LOT OF IT.

NOTE... COURT BOUILLON
IS REALLY NOTHING MORE

THAN THREE SIMPLE COMPONENTS--

ACIDIC LIQUID, AROMATIC
VEGETABLES, AND HERBS.

FIRST, THE LIQUID...

THAT'S IT FOR THE LIQUIDS...
NEXT UP, THE AROMATICS.

THAT'S ALL FOR THE AROMATICS...
NEXT UP, THE HERBAGE.

BRING THIS TO A BOIL OVER HIGH
HEAT, AND BACK DOWN THE HEAT,

AND SIMMER FOR EIGHT
MINUTES... AND THAT'S IT.

STILL, I SENSED I WAS MISSING A
PIECE OF THE POACHING PUZZLE.

TIME TO VISIT THE DOCTOR.

WELLLLLLLLL...
BONJOUR, MONSEUR PAUL.

HOO-HOO-HOO-HA-HA-
HA-HA-HA-HA!!!!!!

GOOD MORNING, DOCTOR.
GOOD MORNING, A.B.

WHAT ARE YOU DOING
HERE?
I NEED EVERYTHING
YOU'VE GOT ON POACHING.

GREATLY MISUNDERSTOOD!
ACTUALLY, I WAS HOPING
FOR A LITTLE MORE.

THE POACHING TEMPERATURE CANNOT
BE SEEN... THIS IS BIG PROBLEM!

MOST OF US ARE
PSYCHOLOGICALLY DRIVEN

TO COOK ONLY AT THE BOIL
BECAUSE WE CAN SEE!

LOOK!
WHAT DID YOU DO
TO MY FISH!!!

IF YOU SAW WATER IN POT
DOING THIS,

WHAT WOULD YOU SAY?
I'D SAY YOU BOILED
MY FISH!

OF COURSE!!

WHEN WATER REACHES 212
DEGREES, VAPOR ESCAPES
THE LIQUID PHASE,

CREATING BUBBLES.

THERE, WHAT DO YOU SEE?
SIMMERING WATER.

EH, MORE EXACT...

185 DEGREE WATER.

AH, YOU HAD TO MEASURE!
YEAH...

SEE, WATER IS
VERY TRICKY!
WHAT'S YOUR POINT, DOC?

WHERE'S THIS GOIN'?
AT 185, MOST RECIPES
ARE CALLING

FOR POACHING AT THIS
TEMPERATURE, YES?
YES.

SO WHAT IF I PUT PIECE
OF FISH IN THIS WATER--

WHAT WOULD HAPPEN?
WELL, EVENTUALLY, THE
INTERNAL TEMPERATURE
OF THE FISH WOULD BE

RAISED TO 185 DEGREES--
IT'S A LITTLE THING
WE CALL EQUILIBRIUM.

I WOULD HAVE THOUGHT
YOU KNEW TH..(hiss)
KNEW THAT!

I WOULD HAVE THOUGHT
YOU WOULD HAVE KNOWN
THAT WAS HOT!
EHHHHH...

OKAY, SO WHAT IF I GIVE
YOU PIECE OF MEAT SERVED
AT INTERNAL TEMPERATURE

OF 185?
OH, I DON'T KNOW,
SOMETHING FUNNY,
MAYBE, LIKE, UH...

"HEY, I DIDN'T ORDER
THE TOAST!"
HEH-HEH-HEH...

YOU THINK THAT'S FUNNY?
YEAH, SEE, 'CAUSE
TOAST IS...

ENOUGH!!!
HEAT IS HEAT,
THIS IS TRUE, YES?

YES.
NO MATTER IF IT'S
WET OR DRY.

IF HEAT GETS TOO HIGH,
THEN THE MEAT WILL BE
SQUEEZED INTO DRYNESS.

SO WHAT DO WE LEARN
FROM POACHING AT
THIS TEMPERATURE?

WELL, LET'S SEE...
YOU GOTTA BE THERE,

YOU GOTTA WATCH IT
VERY CLOSELY, OR
ELSE IT'LL MOVE

FROM UNDERCOOKED TO
OVERCOOKED VERY
FAST, AND...

AH, IT'S COMPLICATED!!!

WHY EVEN BOTHER
WITH POACHING?
THERE IS SIMPLE
SOLUTION.

WE WORK IT OUT IN
70s... BREZHNEV
UNDERSTOOD!!!

DOC, I'M TRYIN' TO
SAVE THE WORLD FROM
A MADMAN, HERE.

MAINTAIN LIQUID AT
TEMPERATURE THAT
YOU DESIRE

FINAL FOOD TO BE!!
COME AGAIN.

WHAT IS PERFECT INTERNAL
TEMPERATURE FOR FISH?

140, GIVE OR TAKE.
LEAVE WATER AT 140,
YOU CAN PUT THE FISH IN

ALL DAY LONG!
AH, BUT... 140 IS
NOT HOT ENOUGH

TO KILL SURFACE
BACTERIA, MY FRIEND.
YOU ARE SMART MAN!!!

OKAY, TAKE WATER
UP TO BOIL FIRST,
THEN ADD FOOD.

THEN BACK IT DOWN
TO TARGET TEMPERATURE.

TECHNICALLY, YOU CAN
LEAVE IT IN THERE
FOREVER!!

THIS GIVES THE COOK TIME
TO NOT BE IN A HURRY.

AND IT LETS THE FLAVORS
IN THE LIQUID PENETRATE
THE MEAT.

Hey, Sir??
Paul to Sir!!
EXCUSE ME, DOC.

GO, PAUL.
I think we've run into
a little problem, Sir.

SPECIFY!!!
OVER!
(Frenchman)
Give me that phone!

Hey, there, fuzzy-
headed boy...

Looks like I got
a little prisoner, huh?

(whispering)
HE'S GOIN' DOWN!

HAVING CONSIDERED THE
DOCTOR'S THEORIES,

I KNEW THAT THERE WAS ONE
TOOL I WOULD HAVE TO HAVE

TO PUT THEM INTO PRACTICE.

"W," NICE OF YOU
TO DROP IN...

DID YOU BRING MY
ELECTRIC SKILLET?
IN THE BACK.

BUT IF YOU'RE FACING
THE FRENCHMAN,
YOU'LL NEED AN EDGE.

OPEN THE CASE IN
THE FRONT SEAT.
HMM...

SPATULAS... I'VE ALREADY
GOT A SPATULA, "W."

I KNOW, BUT NOW ALL
SPATULAS ARE GOOD
FOR ALL JOBS.

THAT SOLID GRILL SPATULA
OF YOURS IS FINE FOR
FLIPPING BURGERS,

BUT TURNING A FISH
FILLET WITH THAT WOULD
TURN IT TO CONFETTI.

A SLOTTED OR PERFORATED
MODEL WILL REDUCE
SURFACE DRAG.
HMMM.

I'M NOT TOO KEEN ON
THE ANGLE ON THIS ONE.

HEY... WITH THIS...

I COULD ROCK A RAINBOW
TROUT TO SLEEP WITH
THIS BABY!

ORDINARILY I AGREE,
BUT YOUR ELECTRIC
SKILLET IS NONSTICK,

AND THOSE SURFACES
WON'T STAND UP TO
METAL UTENSILS

THE WAY STOVETOP
PANS DO.

YOU MAY WANT TO GO
WITH A PLASTIC MODEL.

I LIKE THE VICIOUS
LITTLE CURVE ON
THIS GUY RIGHT HERE.

HOW DOES SHE DO THAT?

THE FRENCHMAN HAD TOLD ME
THAT IF I EVER WANTED TO
SEE PAUL ALIVE AGAIN,

I WOULD HAVE TO MEET HIM FOR A
ONE-ON-ONE POACHING SHOWDOWN.

NOT THAT I REALLY CARED
ABOUT PAUL THAT MUCH,

BUT HEY, THERE'S
COOKING PRIDE HERE.

COURSE, I WONDERED IF I HAD
GOTTEN THE ADDRESS WRONG,

UNTIL I SPOTTED HIS SIGNAL.

LUCKY FOR ME, I FIGURED OUT THE
SECRET TO PERFECT POACHING...

USING MY ELECTRIC SKILLET!

HEY, BONJOUR MY
FUZZY-HEADED FRIEND...

WE MEET AGAIN!
WHERE ARE YOU HOLDING PAUL,

YOU FRENCH FARCE?
OOH-AHH-HA-HA-HA.

PAUL!
WHAT ARE YOU DOING?

(Speaking French badly)

WHO KNEW HE HAD A
BRAIN TO WASH?

YOU WON'T GET
AWAY WITH THIS!
I ALREADY HAVE!!

(speaking French)

YOU SEE, HE'S COMING
ALONG NICELY.
ALL RIGHT,

WHERE'S YOUR COURT
BOUILLON, FRENCHY?
IN THE LAKE!

I JUST PUSH THIS
BUTTON RIGHT HERE

AND A VALVE ROOTED
INTO THE CITY
DRINKING WATER SUPPLY.

THEN, YOU WILL HAVE
NO CHOICE BUT TO POACH!

OOOH-HA-HA-HA-HA.
(Paul speaking French)

AH, SHUT UP, PAUL!
SHUT UP, PAUL!

GET READY TO RUMBLE,
SNAIL CHUMP!
ALLEZ!
LET'S GO!

OOH, HO-HO,
WHAT A SHAME...

IT LOOKS LIKE
IT'S EMPTY!

I WIN, YOU LOSE!!
NOT SO FAST, FRENCHMAN.

COURT BOUILLON MAY
BE KING, BUT IT AIN'T...

THE ONLY POACHING LIQUID
ON THE BLOCK.

PREPARE TO MEET
CATFISH AU LAIT.
YOUR CATFISH GOOD,

MY SEA BASS...(mwah)
TRèS MAGNIFIQUE!
SHUT UP!!

PREPARE TO MEET...
HUMILITY!

(Alton)
ROBOT PAUL BROUGHT A
SCANT HALF-INCH OF THE
FRENCHMAN'S COURT BOUILLON

TO A BOIL AND
SLIPPED IN THE BASS.

I NOTICED THAT HE HAD ADOPTED
THE SHALLOW-POACHING METHOD--

REALLY A HYBRID POACHING STEAM
METHOD FAVORED BY THE FRENCH.

PAUL DROPPED THE HEAT TO
A SIMMER, COVERED THE PAN,

AND TURNED HIS ATTENTION
TO AN ELABORATE SAUCE.

THE FRENCHMAN DECIDED TO
SOAK UP SOME SOLEIL.

EXPERIENCE WAS ON HIS
SIDE--I WASN'T!!

(whispering)
PAUL, SNAP OUT OF IT!

I TRIED IN VAIN TO SNAP PAUL'S
SYNAPSES BACK INTO SHAPE.

BUT AFTER REALIZING IT WAS
USELESS, I TURNED TO MY FISH.

I STARTED WITH A 12-OUNCE
CAN OF EVAPORATED MILK.

OF COURSE, I WONDERED IF
THERE WAS SOMETHING ELSE
I COULD DO FOR THE FLAVOR,

AND THEN IT HIT ME... HALF
AN ONION, THINLY SLICED.

THAT WOULD DO THE TRICK.

OF COURSE, I WOULD HAVE TO BRING
THIS ALL THE WAY UP TO A BOIL

BEFORE I ADDED THE FISH.

THAT WAS GONNA TAKE A LITTLE
BIT OF TIME... OF COURSE,

IT WON'T TAKE NEARLY AS MUCH
TIME IF YOU USE THE LID.

NOW THAT MY POACHING JUICE WAS
AT A BACTERIA-SMOKIN' 212 ,

IT WAS TIME TO ADD THE FISH--

FOUR FIVE-OUNCE FILLETS
OF FRESH CATFISH--

FARM-RAISED, I MIGHT MENTION.

NOW UNLIKE THE FRENCHMAN, WHO
PREFERRED THE SHALLOW METHOD,

I GO FOR ALMOST FULL IMMERSION,
MAKING SURE THAT THE FISH COMES

RIGHT TO THE EDGE OF
THE LIQUID, OR VICE VERSA.

NOW MY FISH WOULD BE DONE
IN ABOUT FIVE MINUTES,

BUT SINCE I WAS GOING TO
DROP THE TEMPERATURE IN
THE SKILLET TO 140,

I'D BE ABLE TO LEAVE
IT THERE ALL DAY LONG.

THAT WAS MY SECRET
AGAINST THE FRENCHMAN!

DOWN TO 140,

AND ON WITH THE LID.

WILL THE TOQUE-HAIR'S
SEA BASS TAKE THE CAKE,

THUS OPENING THE TOWN'S TAPS
TO HIS BEASTLY BOUILLON?

OR WILL A.B.'S CATFISH FOIL
THE FIENDISH FRENCHMAN'S FOLLY?

AND WHAT ABOUT PAUL...

WILL HIS SEARED CEREBELLUM
SURRENDER TO FRANCOMANIA
FOREVER?

STAY TUNED FOR THIS WEEK'S
HARROWING CONCLUSION.

AS THE FRENCHMAN'S FISH
CREPT INEXORABLY

TOWARDS ITS DATE WITH DRYNESS,

PAUL CONTINUALLY STIRRED A SAUCE
THAT WOULD NEVER SEE A PLATE.

I, ON THE OTHER HAND,

CONFIDENT THAT MY FISH WOULD
STAY PERFECT FOR DAYS,

MADE MY MOVE.

AHHH, I MUST TEND TO
THE FISH RIGHT NOW.

(Alton)
OH, FRENCHY...
LOOKY WHAT I GOT!
AHHHHHHHHHHHHH!

THAT'S RIGHT... HE KNOWS
THAT IF ONE MOLECULE
OF THIS LIVER

HITS THAT COURT BOUILLON,
IT'LL BE AS BITTER
AS WATERLOO.

I'M GONNA KILL YOU!
WHATCHA GONNA DO...
OH, BUT WHAT ABOUT
YOUR FISH?

OOOH-AH-AH-AH-AH.
WHAT ABOUT YOUR BOUILLON?

WHAT ABOUT THE LIVER?
WHAT ABOUT THE FISH?

AHHHHHHHHHHHHHHHH!!!
AHHHHHHHHHHHHH!!!

(Sploosh!)

(puff)
MISSION ACCOMPLISHED.

PAUL TO SIR,
PAUL TO SIR... OVER!

IT'S OVER, PAUL.
UH... WHERE ARE WE?

WELL, IT'S A LITTLE
TOUGH TO EXPLAIN,

BUT WHAT I CAN TELL YOU
IS THAT SEA BASS POACHED
IN COURT BOUILLON

IS A REALLY, REALLY
TASTY DISH.

UNFORTUNATELY, THE GREAT
WHITE ONE JUST DIDN'T
GET BACK TO IT IN TIME.

AND NOW... WELL, EVEN
THE NICEST BEURRE BLANC
IN THE WORLD

CAN'T SAVE IT... NICE
TEXTURE, THOUGH, ON
THAT SAUCE.

THANKS, I GUESS...
COURSE, ON THE
OTHER HAND,

OUR CATFISH IS PERFECT!

LOOK AT THAT...
MOIST...

SUCCULENT, FLAVORFUL...
AND WHAT'S BEST

IS IT'S GONNA STAY
THAT WAY FOR ABOUT
HALF AN HOUR.

OH, YEAH, THAT'S
GOOD EATS... YOU
KNOW, PAUL,

WE'VE REALLY JUST
SCRATCHED THE SURFACE
OF POACHABLE FOODS.

AFTER THIS... WELL,
THERE'S MOUSELINES,
SAUSAGES,

PEARS, MUSHROOMS...
HECK, ALL PERFECTLY
POACHABLE,

NOT TO MENTION...
BIEN MANGER?

UH, I MEANT TO SAY...
GOOD EATS.