(upbeat music)
- Hi, I'm Rie, I'm a "Tasty" producer.
Today, I've been challenged to take a common food
and make it fancy.
But first, another announcement.
(chest thumping)
We got more merch.
A lot of people were asking for us
to make something warmer for winter,
so we made a sweatshirt.
If you want it, check out the link in description.
Let's see what we are making fancy today.
Frozen French fries.
My favorite fast food restaurant is Shake Shack.
They use frozen French fries.
So this is pretty rare for this show.
I've tried frozen French fries.
I must say, this is not too bad.
If you're making French fries from scratch,
you have to cut the potato, you have to double-fry them.
This is such a good invention, I think.
Shout out to whoever invented this, I hope you're rich.
French fry is very cultural,
so it's a little bit difficult to elevate.
I just want to add something more rich.
Okay, I've got a great idea,
and actually, I think this is easy to make at home,
so I'm very excited to make it fancy.
(upbeat 50s commercial music)
Guess what I got?
Chives, heavy cream, butter, garlic, truffle butter,
cheese curd, and lobster tails.
From the pantry, I got black pepper, salt, flour,
chicken stock, white wine, and brandy.
Double alcohol today, let's get started.
(bag crunches)
Make it fancy.
(adventurous, suspenseful music)
First, I'm going to need two cloves of garlic, set aside.
Four tablespoon of truffle butter.
If you don't have a budget buying truffle butter,
you just use butter, but this show is "Make It Fancy."
Completely melt this truffle butter in a medium heat.
Butter is completely melted, so I'm going to grate
garlic with microplane.
I'm going to make sauce, and I don't want chunk of garlic
when you're eating.
But if you don't have microplane,
you can just chop the garlic very finely.
Quarter cup flour and just whisk it.
You want to cook flour two to three minutes,
otherwise, the sauce tastes like flour,
and you don't want it.
Major wine, half cup.
When you are cooking flour and a butter mixture,
you also want to constantly whisk it
so it doesn't become lumpy.
I like using alcohol, yes,
but I never said I like drinking alcohol,
just wanted to be clear on that.
I made a roux with flour and butter,
and kind of thinning out with wine
and one cup and a half chicken stock.
You have to add little by little,
otherwise, this sauce gonna be seized up.
You also have to constantly whisking.
- [Producer] Rie, it's the New Year.
Have you been on the highway yet?
- So I made a vow (laughing) in this show
that I'm going to drive on the highway in 2020.
The new year just has started, I still have 11 months to go.
(producer laughs)
My inspiration for this sauce is kinda like bechamel,
it's more like a gravy.
This is a little bit runnier sauce,
so it will cool ingredients nicely.
Add half cup of heavy cream.
Make sure heavy cream is room temperature.
If you are going to use a cold, heavy cream,
sauce is going to separate.
So it's same as chicken stock, you want to add cream
little by little, salt to taste, add black pepper.
When you're making classic bechamel,
I think instead of using black pepper, but cayenne pepper.
So you don't see like flake of pepper, but this is gravy.
So the indicator of if the sauce is ready or not,
you kind of use spatula
and run through this back of the spoon,
and if the line is straight, not spreading out,
it's ready.
I'm going to set aside and moving to the next step.
(bright classical piano music)
Two lobster tails, previously frozen,
and now it's thawed.
Cook in boiling water until the color turns red.
Lobster is not insect of the sea to me.
Lobster is lobster.
- [Producer] So you know, lobsters didn't start as fancy.
- Oh, really?
- [Producer] It was abundantly available in the Northeast.
They even had it in jails.
- What?
So it's kind of like people just made it up,
lobster is fancy.
So lobster is red, I'm going to remove from the pot.
We are going to cook it later,
so let this cool for 10 to 15 minutes,
and I'm going to move on to next step.
Frozen French fry time.
I heated oil to 375, you don't wanna put all at once
because it will lower the oil temperature.
(upbeat music)
When you are making French fry from scratch,
what you have to do is you fry the potato
with lower temperature first so it cook through
and then you raise the temperature and cook again
so it's crunchy.
It takes a lot of time and love.
If you buy frozen French fries, they are pre-cooked.
So you can bake in oven, but I like crispy texture.
So I'm frying instead of baking.
Fry them to golden brown.
When you just put frozen French fries,
there's like big bubbles around it.
So when you're close to get done,
the bubble gets a little bit smaller and tinier.
Also, there is a sound cue,
when you just put uncooked food.
It's not only French fry, like fried chicken.
It sounds like heavy rain,
but when it's ready, it sounds like sprinkle of water.
So it's golden brown, I'm taking out French fries
from the pot and kind of spread it out
so it doesn't get soggy.
You also want to season with salt when it's still hot.
So salt kind of get inside of the potato.
Okay, so I'm going to fry another batch
of frozen French fries and move on to the next step.
A lobster is cold to touch, I'm going to remove the shell.
(shell cracking)
It kind of made a sound.
- [Producer] The lobster made a sound?
- Yeah, it's not alive.
(all laughing)
Crack it open, it's a little difficult to take out the meat,
but we're gonna chop it anyways.
Cut into little pieces.
We do have lobster in Japan,
it's also expensive ingredients.
So lobster is cut into bite-sized.
Put a little bit of flavoring.
Two tablespoon of butter.
While the butter is melting,
I'm going to measure another ingredients,
brandy, quarter cup, double alcohol.
Our lobster, right, long time.
(brandy sizzling) (flame roaring)
Whoa, (laughing), flambe?
Fancy.
(bright music)
Flambe is burning alcohol.
Once fire is gone, most of the alcohol is also gone too.
So we also made a nice kind of butter brandy sauce.
This is ready.
I'm going to set aside and move on to the next step.
Most of the ingredients ready, we have French fries,
cooked lobster, and gravy.
And I'm going to chop some garnish.
You can do flambe, or you don't need to do it
if you are a little bit intimidated.
You don't need to use brandy.
You can just cook a lobster with butter.
It's actually very tasty as it is.
I added brandy because you know me.
(producer laughing)
(upbeat classical piano music)
French fry, cheese curd,
you kind of want to sprinkle everywhere.
I kind of want to put inside
so you have like separated cheese curd.
And my gravy I just reheated, so it's nice and warm.
We make sure our gravy is hot,
so cheese curd is kind of nice and melty.
And also, I don't like to use room temperature cheese curd,
so it melts better.
And lobsters, I like this brandy-and-butter sauce,
so I want to make sure I use all the juice.
Make sure you crack black pepper
to add some adult flavor, right?
We are done.
(upbeat music) - Hey guys, I'm Carl,
and this is Stacy's "Making It Big."
- No, this is "Make It Fancy," it's not "Make It Big."
- Thank you.
- It's not big.
Can you guess what I made fancy this time?
- Looks like fast food French fries?
- Frozen, frozen French fries.
- Oh, okay, that's pretty good.
Cheese, chives, maybe like a seafood poutine?
- Yes, lobster poutine.
- Carl is smart.
Carl, you're fancier than Alvin.
- Carl is indeed fancier than Alvin
because Alvin needs to do laundry.
(Rie laughing)
Who knew that with this one shirt
I could finally achieve my dreams of being fancy?
- Okay, dig in, Carl.
- All right, here we go.
- Wow, that's a big bite. - I'm a big boy.
- That's true.
- Mm, this is good, wow. (hand clapping)
- Yay, thank you.
- Really good, I would pay money for that
in a restaurant.
- Then give me money (laughing).
Does it make you feel fancy?
- Yeah, I feel very fancy wearing this T-shirt,
eating this food, I'm a fancy man now.
I think this is your best one yet.
- (gasping) Last time, you didn't do dance correctly.
I asked him if you practiced at home.
- Oh, yeah, mm, all the time.
- [Both] Make it fancy (laughing), make it fancy.
- Yay. (clapping) - Thank you.
- Welcome, Chris, to "Make It Fancy."
- Thank you, Rie, I'm happy to be here.
- Chris is new "Tasty" ~producer.
He is from Curacao.
- Curacao, you said it right, you said it right.
- Curacao, I practiced.
And he can speak five different languages.
- Four.
- And he is a very well-dressed man.
- I agree.
(both laughing)
- Look at how fancy he is, take a bite.
- Mm, there's just an explosion of fancy in my mouth,
I don't know what it is.
- Can you teach me how to say "Make it fancy" in Spanish?
(Chris speaking in foreign language)
(Rie speaking in foreign language)
In Dutch?
(Chris speaking in foreign language)
(Rie speaking in foreign language)
Last one, your native language--
- [Both] Papiamentu.
(Chris speaking in foreign language)
(Rie speaking in foreign language)
Make it fancy.