SOURDOUGH. >> 4@HE IS SHOWING THE
TRADITIONAL ITALIAN DIP RECIPE
THAT HE SAYS IS A 4@STAPLE AT A
OF HIS FAMILY EVENTS AND GOES
PERFECT WITH SOURDOUGH BUN..
HOW RECIPE, WE HAVE THE MAN4@
BEHIND THE SOURDOUGH.4@4@
IT IS TIMOTHY.
TO MAY SEE, YOU'RE GOING TO 4@
TELL US HOW TO MAKE YOUR
SIGNATURE SO4@URDOUG4@H.
SIGNATURE SO4@URDOUG4@H. IT HAS DELICIOUS, BY THE WAY.
I'M JUST GOING TO KEEP EA4@TING
THE BREAD.
THE BREAD. WHAT GOES INTO 4@THIS DISH THAT
ARE PROBABLY JUST 4@BUTCHERED?
>>4@ YOU ARE NOT THE ONLY ONE.
IT IS DEFINITELY HARD TO 4@
PRONOUNCE.
PRONOUNCE. WE HAVE REALLY GOOD EXTRA-
VIRGIN OLIVE OIL.
WE'RE GOING TO GET THAT NICE 4@
AND WARM.
AND WARM.
AND WARM. I LIKE UNSALTED BUTTER. 4@
IF YOU HAVE 4@IT, THAT IS4@ 85
GRAMS OR A BIG TABLESPOON. 4@
OLIVE OIL.
OLIVE OIL. OR 3 QUARTS.4@4@
WE'RE JUST GOING TO QUICKLY
MELTDOWN THE 4@BETTER.
PUTTING IN THE4@ ANCHOVIES AND
ARTICHOK4@E. 4@
ARTICHOK4@E. 4@ YOU CAN ADD4@ THE GARLIC4@ OR I
YOU PREFER, YOU CAN JUST --
>> DID I HEAR YOU SAY
ANCHOVIES? 4@
ANCHOVIES? 4@ >> YEAH.
>> YEAH.
>> YEAH. WE GOT NINE4@ ANCHOVIES. AND YO
HAVE TO BE A FISH LOVER TO BE
INTO THAT?4@
INTO THAT?4@ I REALLY DON'T THINK SO. 4@
I THINK WITH THE OLIVE OIL 4@AN
BUTTER AND THE GARLIC,4@ REALLY
REALLY 4@WELL-BALANCED.4@ 4@
I DEFINITELY THINK IT IS WORTH
A TRY.
A TRY.
A TRY. I'M NOT A BIG FAN OF ANCHOVIES.
LIKE MY PIZZA OR OTHER 4@THINGS
I WILL TELL YOU WHAT.4@
IT IS REALLY, REALLY PLEASANT.
>> OKAY. 4@
I MEAN, I'M NEVER AFRAID OF
FISH.
FISH.
FISH. BUT
FISH. BUT I KNOW SOME PEOPLE HAVE
OPINIONS 4@ABOUT ANCHOVIES.
IT IS.
IT IS.
IT IS. MUCH AT EVERY FAMILY FUNCTION.
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> 4@YEAH, EXACTLY.
SO TOTALLY JUST4@, YOU KNOW, ON
OF 4@THOSE FOODS.
GREAT FOR 4@CHRISTMAS AND EASTE
OR FOURTH OF JULY.
>> OH.
>> OH.
>> OH. I
>> OH. I DO MISS 4@THE SMELL.
YOU JUST4@ DIP THAT BREAD RIGHT
IN?
IN?
IN? >>
IN? >> OH, YEAH.
>> WHICH IS A PART OF THE 4@
ALLURE OF MR. MEOWSKI'S
SOURDOUGH IS THAT YOU DO GET
CORN BREAD?
CORN BREAD? WHY IS IT SO IMPORTANT TO GIVE
IT OUT TO THE PEOPLE?
>> 4@WHEN YOU ORDER,4@ IT COMES
OF MY OVEN 4@INTO A BAG AND
STRAIGHT TO THE CUSTOMER.4@
LOAF OF BREAD TAKES ABOUT TWO
HOURS.
HOURS.
HOURS. AND4@ 4@THOSE REDS ARE ALREADY
DELIVERED TO THE CUSTOMER BY
THEN. 4@
THEN. 4@
THEN. 4@ THAT IS WHY -- PEOPLE ARE NOT 4@
USE TO BUYING BREAD.
YOU ARE NOT USED TO GOING TO
BAKERY'S.
BAKERY'S.
BAKERY'S. HOLDING A LOAF OF 4@BREAD CAN
WARM YOUR HANDS DURING TH4@E
WINTERTIME.
WINTERTIME. IT HAS A GAME CHANGER.
IT CAN 4@PRODUC4@E 4@--
>> IT IS MAGICAL.
AND THANK YOU FOR GIVING US
SOMETHING 4@TO EAT.
HONESTLY, I HAVE JUST BEEN
MUNCHING ON THIS ALL DAY.
THANK YOU.
THANK YOU. >> YOU ARE WELCOME.
>> YOU CAN FIND THIS RECIPE
AFTER THE SHOW ON 4@YOUTUBE.
JUST SEARCH KSDK NEWS OR ON THE
5 ON YOUR SIDE