WELCOME
WELCOME BACK HARD TO COMPETE
WITH
WITH SOME
WITH SOME RESTAURANT QUALITY RECIPES, ESPECIALLY IF THE PROCESS TAKES DAYS NOT MINUTES
TODAY CHEF ERIC BOND THE OWNER
OF BAR IN SEATTLE IS SHOWING US
HIS SECRET RECIPE FOR FAA CHECK
IT OUT.
RIGHT HERE.
WE HAVE PRIME BRISKET OXTAILS.
AND THEN THESE ARE BEEF MARROW
BONE AND ALSO KNUCKLEBONES AND
RIGHT THERE.
THAT'S THE SHAME MEAT BONE IN
ALONG WITH THESE AMAZING BONES
AND MEAT WE WE NEED THESE
CORIANDER SEAT.
ABSOLUTE FAVORITE SPIKES CLOVE.
ALSO WE HAVE STAR KNEES EXISTS
IN ALL ASIAN CUISINE AND ALONG
WITH THESE THESE ARE FENNEL
SEEDS.
KAPOW THOSE ARE CARBONS
PAPERWORK AND THAT'S THE SPECIAL
CINNAMON.
CASILLA BARK IS THICKER AND IT
MORE INTENSIFIES CINNAMON SPICE.
SO AFTER AFTER THESE BEEF BONES
ALONG WITH MEET WITH SOAK THEM
OVERNIGHT WASH IT INDIVIDUALLY
AND THEN NOW WE'RE GOING TO
BLANCH IT.
THESE OXTAILS ARE FROM THE SAME
HOWLING FARM, WHICH IS MOSTLY
COWS FROM WASHINGTON AREA HORSE
RIGHT?
HERE.
RIGHT? HERE. WE HAVE MY RANGE FROM RISKY
LOANS AND RISK IT AND IT'S GOING
TO STAY IN HERE FOR CLOSE TO
TWENTY FOUR HOURS AND THEN
TOMORROW THAT'S WHAT WE SLICE IT
THAT MEAN TOTALLY THOSE HERBS
THAT SEASONING WITH SALT AND
ROCK SUGAR AND NOW WE ARRIVED
LITERALLY THAT WAS YESTERDAY 24
HOURS AGO AND THIS IS WHAT WE
GET RIGHT NOW.
LOOK AT THE LITTLE GOLDEN COLOR
FROM ALL THAT BONE MARROW BONE
AND LOOK AT ALL THESE FATTY.
THAT'S WHERE THE FLAVOR IS.
SO WE TRIED TO BREAK IT DOWN.
SO IT IS EASIER TO TOE SOCIALIZE
CIGAR ROLE WILL BE ARE COMPOSED
OF EVENLY SO YOU SEE THIS
BREAKING THESE AND I NOTICE A
LOT OF VIETNAMESE CHEF DON'T
REALLY BREAK THEM, BUT I TRULY
THINK THAT THE KEY TO INTENSIFY
EVEN.
THERE YOU GO.
NOW READY TO SLEEP IN HERE FOR
THREE HOURS.
AND THEN UNTIL 2001 DON'T HAVE
PREPARED THREE MORE BECAUSE WE
KIND OF FIND LIKE I SAID EARLIER
A LARGE STEEPER.
SO WE'VE GOT THREE MORE SAME
REPEAT THE SAME PROCESS ONCE
AGAIN THREE HOURS.
THAT'S IT MORE THAN THAT.
IT DARKENED THE THE STOCK LESS
THAN THAT.
IT DOESN'T GIVE A LOT OF THE
NOSE OF ALLAH WHICH WHICH I
THINK SO POINT CINNAMON CLOVE.
OUR KNEES HI FOLKS.
THIS IS WHERE ALL THE AROMA
FROM.
CHECK THIS OUT.
ALRIGHT NOW I'LL PITCH IN A WISH
YOU CAN.
FAVORITE TO SPICE NOW.
WE'RE READY TO DO THE LAST STEP
WHICH IS SALT AND ROCK SUGAR YOU
CAN USE SEA SALT WHEN YOU DO A
SMALL BATCH AT HOME, BUT WE LIKE
TO USE CONSOLES FOR THE
CONSISTENCY BECAUSE SEA SALT
TASTES DIFFERENT VARYING FROM
DIFFERENT PART OF THE WORLD.
OKAY.
SO HERE WE ARE.
THIRD EVENLY THEN WE'RE GOING TO
FILTER OUT WE WILL TRIPLE STRAIN
THIS SEE THE FINE MESH AND THEN
FILTER ONE MORE FINE MESH SO
THAT SO THAT WILL BE NOTHING IN
HERE DAY WILL COME THROUGH HERE.
WELL SHOW YOU HOW TO MAKE FOR
HER AT HOME.
YOU CAN BUY YOU CAN BUY THESE IN
THE DRYER PACKAGE AT ASIAN
MARKET AS WELL.
OKAY AT HOME YOU CAN HAVE A
PRODUCT WATER AND QUICKLY BLANCH
NOW WE PUT IN BRISKET.
THESE ARE BY THE WAY THESE ARE
PRIME.
OKAY, THEN THE TOP PORTION WILL
BE I ROUND THEN YOU THROW A
LITTLE BIT OF HOT BROTH OVER
THERE MY AND LAST BUT NOT LEAST
PUT A LITTLE BIT OF FISH SAUCE
IN THERE FOR FLAVOR ONE OR TWO
DROPS IS IT CAN SEE GLOOMY DAY?
IN THE SEATTLE NORTHWEST PERFECT
FOR BOTH OF US.
OKAY.
THANK YOU CHEF.
I HAVE A LITTLE TIP FOR MAKING
FATHER AT HOME.
DON'T THAT IS THE MOST THAT
LOOKS