>>> DO YOU WANT TO KNOW THE TRICK TO GETTING FRESH FISH OR
HOW TO KEEP YOUR WHIPPED DESSERT
FROM MELTING IN THE SUMMER HEAT?
>> WHY, YES.
WE’RE ABOUT TO REVEAL THE FOOD
TRICKS THAT’LL HAVE YOU SAYING,
THAT’S HOW THE PROS DO IT.
>> HERE WITH THEIR TOP TIPS,
MICHAEL OF SEYMOURS, OPENING ITS
SIXTH LOCATION THIS TUESDAY.
>> THANK YOU, THANK YOU.
>> AND ANTHONY SCOTTO.
>> WHERE WE DINE WEEKLY.
AND JOSLIN OF GRAND BABY CAKES.
AND WE SHOULD POINT OUT YOU MADE
SOME KILLER PEACH COBBLER
EARLIER THIS MORNING.
WE CAN’T STOP TALKING ABOUT IT.
>> THANK YOU SO MUCH.
>> SHALL WE BEGIN WITH THE FISH?
>> LET’S DO IT.
>> SO WE WANT TO KNOW, SOMETIMES
WE GO TO A FISH MARKET AND LOOK
AND YOU WANT TO KNOW, IS THIS A
FRESH PIECE OF FISH THAT I’M
GETTING.
GETTING. WHAT’S THE BEST WAY TO CHECK IT
OUT?
OUT? >> THERE ARE MANY TIPS AND
TRICKS TO PICK A REALLY FRESH
PIECE OF FISH.
WHAT WE’RE USING HERE IS LOCAL.
IT’S SUSTAINABLE FISH FROM THE
EAST COAST.
EAST COAST. THIS IS A BLACK SEA BASS.
I GREW UP CATCHING THESE FISH.
THEY’RE INCREDIBLE.
THEY’RE INCREDIBLE. THE WAY YOU TELL A REALLY FRESH
PIECE OF FISH, FIRST LOOK AT THE
EYES.
EYES. THE EYES SHOULD BE CRYSTAL CLEAR
AND PLUMP.
AND PLUMP. IF YOU’VE SEEN FISH AT THE FISH
MARKET, SOMETIMES THE EYES LOOK
A LITTLE SUNKEN IN AND MUSHY.
DO NOT WANT THAT FISH.
LOOK AT THE EYES.
THAT’S MY FIRST TELL.
IF IT’S FRESH, IT’S GOT CRYSTAL
CLEAR EYES, PLUMP, AND LOOKS
LIKE IT JUST CAME OUT OF THE
WATER.
WATER. >> WHAT ELSE?
>> ANOTHER TIP YOU CAN USE IS IF
YOU’RE ABLE TO TOUCH THE FISH,
FRESH FISH, ONCE YOU PUSH THE
FLESH, IT’LL BOUNCE RIGHT BACK.
>> SO IF IT STAYS FLAT, NO.
>> YOU DO NOT WANT TO SEE YOUR
FINGERPRINT IN THE FISH.
PUSH DOWN AND IT SHOULD POP
BACK.
BACK. >> OKAY.
>> OKAY. GOOD ADVICE.
GOOD ADVICE. I USUALLY GET IT LIKE THIS.
>> ABSOLUTELY.
>> ABSOLUTELY. >> BUT WITH THIS, YOU CAN’T
REALLY TELL.
REALLY TELL. >> YOU CAN IF IT’S DRY AROUND
THE EDGES.
THE EDGES. IF IT’S FOLDING UP, CHOOSE
ANOTHER PIECE.
ANOTHER PIECE. WHAT I TEND TO DO IS TRY TO GET
A WHOLE PIECE OF FISH AND ASK
THEM TO FILET IT FOR ME.
>> FAIR ENOUGH.
THANK YOU.
THANK YOU. >> ABSOLUTELY.
>> ABSOLUTELY. >> ALL RIGHT.
LET’S MOVE ON TO MR. SCOTTO.
>> LET’S THINK OF AN IDEA HERE.
YOU HAVE PARMESAN CHEESE.
YOU’RE BREAKING IT UP FOR LIKE
COCKTAILS AND ALL THAT.
THEN YOU HAVE THE RIND.
THE PROBLEM IS YOU USUALLY THROW
IT OUT.
IT OUT. WHY THROW IT OUT?
MAKE A SOUP.
TODAY I MADE A VEGETARIAN SIMPLE
SOUP WITH SOME VEGETABLES.
THROW THE RIND IN.
THIS IS THE RIND IN HERE.
LET ME FISH IT OUT.
WHEN YOU THROW PARMESAN CHEESE
IN A SOUP AND IT GETS ALL GOOEY?
IT GETS STUCK TO THE LADLE.
IT’S JUST A MESS.
THIS ALLOWS THE FLAVOR TO COME
THROUGH WITHOUT --
>> WHAT’S THE RIND MADE OF?
IS IT WAX?
>> THERE MIGHT BE A LITTLE WAX
ON THE OUTSIDE FOR THE PARMESAN
CHEESE TO SETTLE IN.
BUT IT REALLY DOES GIVE THE
FLAVOR WITHOUT THE GOO.
>> YOU WANT TO TRY IT?
>> YOU GIVE IT A GO.
>> ALSO, I HAVE GARLIC BREAD.
>> OH, THIS IS EVERYTHING.
>> I HAVE THE GARLIC BREAD.
I’M GOING TO USE ROASTED GARLIC
INSTEAD OF REGULAR GARLIC.
A LITTLE OLIVE OIL.
WE GET ALL THIS, YES.
WE’RE GOING TO WRAP THIS.
THE IDEA IS EVERYTHING IS GOING
TO STAY IN THE ALUMINUM FOIL.
ALL THAT’S DONE.
LET THAT GO FOR ABOUT 15 OR 20
MINUTES.
MINUTES. OPEN IT UP, UNCOVER IT, LET IT
ROAST UP.
ROAST UP. IT’S GOING TO LOOK LIKE THIS.
>> CRUNCHY.
>> CRUNCHY. >> THIS IS AMAZING.
>> YEAH.
>> YEAH. >> I’VE NEVER TASTED ANYTHING
LIKE IT.
LIKE IT. >> GOOD.
>> GOOD. >> ANTHONY, YOU ROCK.
OH, WE’RE COMING DOWN TO THE
DESSERT SECTION OF THE PROGRAM.
>> I FEEL LIKE I CAN’T DO
ANYTHING BETTER NOW.
MY GOSH.
MY GOSH. >> WHAT DO YOU GOT?
>> I HAVE TO TOP MYSELF.
IF YOU’VE EVER BEEN OUTSIDE
DURING THE SUMMER AND YOU’VE HAD
DESSERT WITH WHIPPED CREAM, YOU
EXPERIENCE THE ULTIMATE
MELTDOWN.
MELTDOWN. BUT I LOVE TO ADD A LITTLE BIT
OF CORN STARCH, AND IT HELPS TO
STABILIZE YOUR WHIPPED CREAM.
>> THAT’S INTERESTING.
>> JUST ADD A LITTLE BIT.
SOMETIMES IT CAN GET A LITTLE
GRITTY.
GRITTY. YOU WANT TO MAKE SURE THAT YOU
ADD A LITTLE BIT, JUST SO IT
HELPS TO KEEP EVERYTHING STIFF.
AND THEN I LOVE TO JUST FLAVOR
THEM WITH DIFFERENT GELATINS.
YOU CAN ADD ANY FUN COLORS OR
FLAVORS THAT YOU LOVE.
IT ALSO GIVES IT A NICE FUN
COLOR.
COLOR. >> AND THAT’S IT.
THAT BECOMES -- YOU PUT THAT
RIGHT IN BETWEEN THE CAKE
LAYERS.
LAYERS. >> IN BETWEEN BISCUITS FOR SHORT
CAKE.
CAKE. IT LOOKS FUN FOR PARTIES.
>> IT’LL STAY THAT WAY.
>> YES.
>> YES. YOU’LL HAVE THAT NICE DESIGN.
THAT’S WHAT WE LOVE.
>> CAN I ASK ABOUT THIS BISCUIT?
>> YES, YOU CAN.
>> THIS IS LIKE A REGULAR
BISCUIT, BUT DID YOU SWEETEN IT
UP?
UP? >> I ADDED A LITTLE BIT OF
SUGAR.
SUGAR. IT’S PERFECT FOR LIKE SHORT
CAKE.
CAKE. IF YOU WANT TO EAT IT FOR
BREAKFAST, TOO, YOU CAN DO THAT.
>> ADD A DALLOP OF THIS.
>> YOU WANT TO TRY?
>> YES, I DO.
>> GO FOR IT.
>> I’LL BE YOUR WHATEVER YOU
WANT TO CALL IT.
WITH PLEASURE.
WITH PLEASURE. >> GO FOR IT.
>> I’M GOING TO TRY SOME TOO.
>> AND THERE’S SOUR CREAM IN
THAT BISCUIT.
THAT BISCUIT. >> THIS IS EVERYTHING.
>> OH, MY GOD.
>> MY MAMA SAYS HELLO RIGHT NOW.
SHE TAUGHT ME BISCUIT LOVE.
>> BISCUIT LOVE.
>> WE’LL BE BACK AFTER THIS.
THANKS, GUYS.
THANKS, GUYS. >> CHEERS TO BISCUIT LOVE.