BASSETS
BASSETS FOUNDER'S DAY SALE COOKING CLASSES HAVE ALWAYS BEEN A GREAT DATE NIGHT
ADVENTURE BUT MOST IN-PERSON
CLASSES ARE CANCELED RIGHT NOW
AND THAT'S WHERE SLEEPWALKS LAB
COMES TO THE RESCUE OF RECLASS
FROM SEATTLE'S BEST CHEFS THAT
YOU CAN DO RIGHT IN YOUR OWN
KITCHEN.
>> WELL, TODAY WE'RE LEARNING
HOW TO MAKE SHRIMP PO BOYS.
>> YES, SHRIMP BOYS.
I'M A LITTLE EXCITED ABOUT THAT
FROM SAM MINKOFF AND CHEF MATT
LEWIS.
WHY ARE WE DOING HOMEBOYS RIGHT
NOW?
>> BECAUSE OF ONE SIMPLE IT'S
DELICIOUS.
IT'S LIKE IT'S THE ONE THING I
WATCH PEOPLE EAT ON THE TRUCK
AND IT'S CONSISTENT.
IT'S ONE OF THOSE THINGS THAT
PEOPLE COME AND THEY'RE LIKE I
WAS GONNA COME AND TRY THE
SHRIMP AND GRITS TODAY BUT I
HAVE TO GET MY SHRIMP PO BOY.
YEAH, IT'S THE ONE THING WHEN I
GO TO NEW ORLEANS I ALWAYS HAVE
TO GET BACK AND IT'S IT'S JUST
IT JUST IS NOSTALGIC FOR ME.
I THINK THAT'S MORE THAN
ANYTHING.
IT'S ONE OF THOSE THINGS THAT
WHEN I EAT IT I HAVE SO MANY
GREAT MEMORIES OF GROWING UP IN
NEW ORLEANS AND EVERYTHING
ELSE.
SO IT'S LIKE I WANT TO SHARE
IT.
AND THE ONLY WAY TO DO THAT IS
THROUGH FOOD, RIGHT?
YES, MUSIC AND FOOD.
WE'LL TAKE YOU TO A TIME AND
PLACE IN YOUR LIFE FOR YOU LIKE
OH MY GOSH, I'M RIGHT BACK
THERE RUNNING DOWN THE STREET.
WE'VE GOT THAT LINE AND HIGHER
BET BREAD IN THE MEN THAT'S
FLOWN IN STRAIGHT FROM NEW
ORLEANS.
YES.
ORLEANS. YES. WHEN THINKING ABOUT A GOOD PO
BOY OBVIOUSLY A GOOD BREAD IS
CRITICAL.
IT'S CRITICAL IS THE VEHICLE TO
GET ALL OF THE BEAUTIFUL
INGREDIENTS TO YOUR MOUTH.
>> THAT'S RIGHT AND THAT'S THE
KEY.
AND I THINK IF YOU GUYS COME TO
THE TRUCKING YOU TRY IT, YOU'LL
SEE THE DIFFERENCE.
OK.
APPLE MURAD WHAT WILL IS THE
NEXT BIGGEST THING THAT NEEDS
TO GO IN THERE?
THE SEAFOOD, SEAFOOD AND
SEAFOOD LIKE A CLASSIC PO BOY
WOULD BE THAT SHRIMP, THAT
OYSTER.
WE CAN GO TO ROSEBY THEIR HOT
SAUCES BUT THE TWO CLASSIC'S
WOULD BE THE SHRIMP IN THE
BUSCHER FOR ME.
YOU HAVE GOT SOME BEAUTIFUL
SHRIMP.
>> IT LOOKS LIKE IT'S ALREADY
BEEN MARINATING IN SOMETHING.
WHAT IS THAT?
SO YEAH.
SO WHAT WE LIKE TO DO IS
MARINATE IN BUTTERMILK.
OF COURSE.
AND THEN A FEW DIFFERENT LITTLE
SPICES.
SO THE CREOLE SPICE AND ALL
THAT WHAT YOU CAN SEE THE RED
TENSION TO THAT.
SO WE LET HIM SOAK IN THAT
BUTTERMILK FOR AT LEAST I WOULD
SAY AN HOUR'S PROBABLY ENOUGH
OVERNIGHT WORKS AS WELL.
AND ONCE WE SOAK THEM IN THERE
THEN WE BRING THEM TO OUR
BREADING MIXTURE WHICH IS AGAIN
CORNMEAL FLOUR AND A COUPLE
OTHER SECRET INGREDIENTS.
SO WE'LL PUT A LITTLE BIT
OF THAT IN THE BOWL.
>> WE'LL TAKE THE SHRIMP.
I'M USING A GLOVED HANDS.
I CAN GET AS MUCH MOISTURE OFF
OF THESE SHRIMP NOW BECAUSE
THEY'VE ALREADY MARINATED AND
THESE SHRIMP WE BRING UP FROM
NEW ORLEANS, THEY COME STRAIGHT
UP FROM THE GULF BECAUSE IT'S
HARD TO FIND SHRIMP THAT ARE
BETTER THAN THE GULF SHRIMP
RIGHT THERE.
SO WE NEED A LITTLE BIT MORE
BREADING THERE.
WE'RE GOING TO TOSS TOSS, TOSS
NOW.
DO YOU MAKE THIS BREADING BY
HAND FOR THE TROUT?
WE DO YOU PRETTY MUCH
EVERYTHING ON THE TRUCK.
WE MAKE BY HAND.
THIS SMELLS THE SMELLS COMING
OUT OF THIS KITCHEN RIGHT NOW
EVEN BEFORE WE'VE HIT THE FRYER
ARE JUST INCREDIBLE.
>> WELL, THE BREADING OH SO
GOOD.
AND THEN THE BREAD IS POSTING
UP.
I'M GOING TO GRAB THAT IN A
SECOND BUT I GET THESE INTO THE
HOT OIL AND THAT'S WHAT YOU
WANT.
IMMEDIATELY YOU WANT TO SEE THE
BUBBLES COMING UP ON THAT.
I WANT TO TURN OUR TEMP UP JUST
A TOUCH, RIGHT?
>> YEAH.
LOOK, IT'S COMING UP TO A
REALLY NICE BOIL.
SO IT LOOKS LIKE AT HOME
ANYBODY WITH JUST A LARGE
SAUCEPAN OR A LARGE POT AND OIL
CAN KIND OF DO SOMETHING.
>> SO A COUPLE OF PROTESTS.
YES.
FOR ANYBODY FRYING AT HOME.
YES.
TALL SIDED POT.
THE REASON BEING IS AS THE OIL
THAT'S THE MEAT OR THE COOKS IN
THE OIL YET OIL WILL START TO
BUBBLE UP.
OK.
SO IF YOU BRING THE OIL ALL THE
TOP OF THE PAN AND THEN DROP
SOMETHING IN IT.
RIGHT.
YOU'RE GOING TO BOIL OVER AND
IF YOU'RE ON THE GAS OR
ELECTRIC YOU'RE GOING TO THEN
HAVE A FIRE.
YEAH, LIKE FIRE.
AND NOBODY LIKES GOING OUTSIDE.
I KNOW.
TAKE A LOOK AT THESE.
I MEAN THEY'RE GETTING A REALLY
NICE FRY ON THEM SO THEY ARE SO
WE'RE GOING TO PULL THESE OUT.
OK, HERE WE GO.
WE'VE GOT THESE NICE READY FOR
YOU GUYS RIGHT THERE.
CAN'T WAIT.
AND THE COLOR THAT BEAUTIFUL
PINK COLOR KIND OF SHINING
THROUGH ON THOSE SHRIMP AND
THEN HERE WE HAVE A VARIETY
OF KIND OF TYPICAL PO BOY
POPPING.
SO IT'S THIS KIND OF THE
STANDARD ACCOUTERMENT PO BOY.
>> THIS IS LOOK THIS IS
STANDARD ACCOUTERMENT THE MAYO
OR WE CALL IT THE OLD BECAUSE
WE FANCY LIKE THAT YOU HAVE THE
LETTUCE, THE TOMATO AND THE
PICKLE.
>> RIGHT.
AND THOSE ARE THE KEY
INGREDIENTS TO MAKE A CLASSIC
PO BOY BACK IN THE DAY WHEN IT
WAS THE STRIKE FOR THE
STREETCAR STRIKES.
PEOPLE WERE PROTESTING AND
OF COURSE NEW ORLEANS BEING NEW
ORLEANS IT HAD A THE STRIKE
BREAKERS I GUESS YOU'D CALL
THEM WHICH WERE THE PEOPLE THAT
CAME TO TRY AND FORCE PEOPLE
BACK TO WORK?
WELL, OF COURSE NEW ORLEANS
BEING THE COMMUNITY THAT IT IS
THEY ALL BAND TOGETHER AND
THERE WAS ONE STORE THAT MADE
SANDWICHES AND WHAT THEY WOULD
DO IS TAKE THE LEFTOVERS,
WHATEVER MEAT THEY HAD SLICED
THAT THE DELI, EVERYTHING ELSE
ON THAT AND THEY WOULD MAKE
SANDWICHES AT THE END OF THE
DAY WITH IT.
RIGHT.
SO IT WOULD YOU KNOW, WHATEVER
MADE IT COULD BE HAM.
IT COULD BE SHRIMP YOU KNOW
MOST RIGHT.
I'LL HAVE LEFTOVER SHRIMP
BECAUSE RIGHT NOW COST EVEN
BACK THEN BUT THEN THEY WOULD
MAKE THESE SANDWICHES SLICE
THEM UP AND THEN THEY WOULD
HAND THEM OUT TO ALL THE PEOPLE
ON STRIKE AND THEY'D SAY HERE
YOU GO PO BOY OR POOR BOY.
>> THAT'S WHAT IT WAS.
RIGHT BECAUSE EVERYBODY'S
STRIKING.
SURE.
STRIKING. SURE. AND YOU KNOW NOBODY'S MAKING
MONEY AT THAT POINT YET.
AND SO THEY WOULD SAY HERE YOU
ARE, POOR BOY, HERE'S A
SANDWICH.
WE'RE WITH YOU UNTIL THIS IS
OVER.
AND SO THE IDEA THAT'S HOW POOR
BOY POOR POOR IT WAS.
>> POOR POOR BOY.
>> RIGHT.
GOT ITS NAME BEGINNING.
AND SO NOW OF COURSE WE ALWAYS
TRUNCATE EVERYTHING IN NEW
ORLEANS.
>> YEAH.
AND IT'S NOW PO BOY P O B A Y.
>> I LOVE PICKLES.
I'M GONNA THROW A COUPLE EXTRA
ON THERE.
WHAT DO WE HAVE.
>> WE HAVE THE IOLE WE HAVE THE
LETTUCE LETTUCE WE HAVE THE
TOMATO AND THE PICKLE THE LIDEN
HEIMER BREAD WE HAD THE FRIED
SHRIMP IF YOU COULD SMELL IT
NOW.
>> COME OUT OF THIS KITCHEN.
HOLD THAT UP.
LOOK AT THAT.
YOU MEAN YOU ENJOY AND THEY'RE
PROUD.
>> WELL PLEASE JOIN US ON CHEF
BOX LIVE IF YOU'RE AT HOME
WONDERING WHAT TO DO.
WE'VE BEEN HAVING SO MUCH FUN
WITH THESE COOKING EXPERIENCES
YOU MIGHT NOT BE ABLE TO SMELL
WHAT WE'RE MAKING RIGHT THIS
MOMENT BUT IF YOU JOIN US FOR
CHEF BOX LIVES, WE LIKE TO
CLAIM THAT WE'VE INVENTED SMELL
TOGETHER.
YES, BECAUSE YOU WILL BE
COOKING THIS EXACT SAME THING
RIGHT ALONGSIDE US.
SO I SAY TO YOU, SIR.
CHEERS.
CHEERS.
CHEERS. CHEERS. CHEERS EVERYONE AT HOME.
CHEERS TO YOU GUYS.
ENJOY.
COME COOK WITH US.
THIS IS SO THAT WE'VE GOT TO
TAKE A BITE.
>> WOW.
>> OK.
TERRY WE HAD TO LEARN HOW TO
MAKE THAT.
OH LOOK AT THIS.
THIS LOOKS AT ME.
>> HAVE YOU EVER TAKEN A
COOKING CLASS?
NO, I'VE NEVER TAKEN A COOKING
CLASS BUT I TOOK HOME ALL
THROUGH JUNIOR HIGH AND HIGH
SCHOOL SO I COULD FIGURE OUT
HOW TO COOK BECAUSE I LIKE TO
EAT.
HOW ABOUT YOU?
IT'S A GOOD ONE.
YEAH, I'VE TAKEN A COUPLE WITH
MY HUSBAND.
WE LEARNED HOW TO MAKE THESE
SCALLOPS ROSEMARY SCALLOPS AT
ONE CLASS AND THEN IN ANOTHER
WE LEARNED HOW TO MAKE TOM COD
GUY SOUP.
IT'S A THAI SOUP