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[Molly] I'm globetrotting
with dinner
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00:00:02,100 --> 00:00:04,700
and fixing up some of my
favorite Korean-inspired
foods.
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00:00:04,700 --> 00:00:06,634
Can I get a hot diggity dog?
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00:00:06,634 --> 00:00:08,166
[Molly] Like my sweet
and spicy
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thick gochujang
meatloaf sandwiches
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with tangy pickled cucumbers.
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It's so good.
It doesn't even make sense.
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Oh-so-satisfyingly
cheesy Korean corndogs...
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00:00:19,867 --> 00:00:23,500
...and their
perfectly baked best friend,
spicy blizzard fries.
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00:00:23,500 --> 00:00:24,500
Whoa.
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00:00:24,500 --> 00:00:25,867
And to cap off the meal right,
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my sweet orange bars
with a rich sesame crust
are to live for.
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00:00:30,000 --> 00:00:30,467
my sweet orange bars
with a rich sesame crust
are to live for.
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Look at these beauties.
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Hey, this is me, Molly Yeh.
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This is my husband, Nick.
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This is our growing family.
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And this is our farm
on the North Dakota-Minnesota
border,
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the place where I eat,
sleep, and breathe food.
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Korean food is one of
my all-time favorite cuisines.
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I love it so much.
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And since I don't even wanna
think about bringing
two toddlers
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on a 14 hour flight right now,
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on a 14 hour flight right now,
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I'm whipping up
a Korean-inspired feast
right here on the farm.
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For dessert,
I am making my orange bars
with toasted sesame crust.
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They've got
a buttery, nutty base
and a citrusy custard filling.
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They're a twist
on the traditional lemon bar,
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and an ode to my love
of all things sesame
and Korean desserts.
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To get started on my crust,
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I'll combine
my dry ingredients
in my food processor.
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One and three-quarters
of a cup of all-purpose flour,
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half a cup of sugar,
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half a cup of sugar,
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and a quarter cup
of cornstarch
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which will help yield
a tender crust.
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This is essentially
a shortbread
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jazzed up with toasted sesame
and mandarin zest.
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A couple of
good pinches of salt,
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and then two teaspoons
of orange zest.
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Now, I'm using
mandarin oranges.
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We always have them around
because the girls eat, like,
six of them each a day.
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I particularly love them
because they're extra sweet.
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Bars in the Midwest
are a major food group,
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so this is my slightly
subtler version
of a lemon bar.
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so this is my slightly
subtler version
of a lemon bar.
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The orange cuts down
on the tartness.
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And if you say the words
"toasted sesame crust"
all next to each other
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I am sold.
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I'll get this on
to my processor
and pulse just to combine.
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This is one cup
of cold unsalted butter
cut into cubes,
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so that I can
incorporate evenly.
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I'll scatter this in.
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It's really important
that this butter stays
as cold as possible,
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so you get as tender
of a crust as possible.
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so you get as tender
of a crust as possible.
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I'll get the lid back on
and then continue on pulsing
to incorporate the butter.
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And then once it starts
to form larger clumps
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that's how I know
it's just about ready.
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So, now that the butter
is incorporated with
the dry ingredients,
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it's starting to clump up.
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And it still looks crumbly
in my food processor,
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but if you
grab a handful of it
and squeeze it together
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it'll stick into a dough.
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Smelling delicious already.
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I'll eyeball in a quarter cup
of toasted sesame seeds.
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Sesame and orange together
is a match made in
dessert bar heaven.
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Sesame and orange together
is a match made in
dessert bar heaven.
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I'll give this
just a couple of more pulses
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to incorporate
the sesame seeds.
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I don't want
to break them up too much.
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Looks beautiful.
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I've got a 9-by-13 pan
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that's greased and lined
on the bottom and sides
with parchment paper.
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I like to add
these little wings
which is gonna make it easier
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to lift them out of the pan
when they're done baking.
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I'll pile this in.
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I'll press the crust
all over the bottom.
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It'll be a thin layer
and a delicious base
for the orange custard.
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It'll be a thin layer
and a delicious base
for the orange custard.
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I'll make sure
to go all the way
to the corners
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and get it
as evenly packed down
as I can.
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I mean, no offense
to basic lemon bars
but whoa.
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This is ready to bake.
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I'll bake it at 350 degrees
for about 23 minutes
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until it's golden
around the edges.
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And in that time
I'll make the filling.
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This filling
is citrusy and custardy.
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And it all comes together
right in the food processor,
just like the crust did.
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How convenient.
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How convenient.
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I've got six whole eggs
already in here,
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and I'm zesting in
two teaspoons
of mandarin zest.
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What I love about
a custard-based bar like this
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is that it is
really satisfying
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without being
overly rich and heavy.
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It's really an ideal vehicle
for a citrus flavor.
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One and a half cups of sugar
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and then I'll blend this up
until it's combined
and creamy.
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And then the zest
will kind of break down
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and infuse the sugar
with all of its flavor.
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Great.
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Now that it's smooth,
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I'll sprinkle in
six tablespoons
of all-purpose flour
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which will help the crust
stay together
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in a nice cohesive texture,
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and it'll also help it
firm up.
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A bit of kosher salt
to bring out this beautiful
mandarin flavor.
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I'll blend that.
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And I'll process
three-quarters of a cup
of mandarin juice,
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and then a quarter cup
of lemon juice
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so it's a nice balance
of sweet and tart.
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so it's a nice balance
of sweet and tart.
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And that's it for the filling.
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It's nice and smooth
and smells delightful.
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Let me get the crust
out of the oven.
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I'm smelling
that toasted sesame.
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Mmm.
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[sniffs] Those are
the golden brown edges
that I'm looking for,
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and I can still see
those flecks of orange
and sesame.
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I'll pour this right on top.
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Just flood it
with deliciousness.
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Back into the oven it goes
at 350 degrees for 20 minutes
until it's just set.
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Back into the oven it goes
at 350 degrees for 20 minutes
until it's just set.
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And then I'll let it cool,
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firm it up
in the refrigerator,
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dust with powdered sugar,
and slice into bars.
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I'm really excited.
I am gonna chomp these.
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Look at all those layers.
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I've got to take a bite.
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Mmm.
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Those are really delicious.
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Those are really delicious.
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That buttery sesame crust
and that creamy
citrusy filling,
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they come together
in this center
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and get a little chewy.
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Orange you glad
these bars exist?
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I am.
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Coming up, a Midwest favorite
gets some super tasty
Korean vibes.
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One bite and you'll be hooked.
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[purrs]
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For a Korean-inspired
main dish,
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I am making my
gochujang meatloaf sandwiches.
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They are juicy, and flavorful,
and everything you want
in a sandwich.
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Thick slabs
of sweet and spicy meat
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between two fluffy slices
of white bread.
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It is an epic mashup
of classic American comfort
and Korean flavors
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that I am here for.
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To start,
I'll soften my aromatics
in a skillet.
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To start,
I'll soften my aromatics
in a skillet.
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I've got one heating
over medium heat.
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Drizzle of neutral oil.
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And I'll add an onion.
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I'm softening the onion
before adding it
to the meat mixture,
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it'll give you
a better texture
and draw out more flavor.
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A pinch of kosher salt.
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I feel like
there is this synergy
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between Korean food
and Midwest food
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that hasn't fully been put out
into the universe.
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But, I mean,
between gochujang,
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how well it goes with ketchup
and all of the delicious
beef dishes in Korean food,
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how well it goes with ketchup
and all of the delicious
beef dishes in Korean food,
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I feel like
I could be the president
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of the Korean food
and Grand Forks fan club.
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My onions are soft.
I'll add in some
sliced scallions.
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This will add
such great freshness.
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And then some garlic
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and ginger for that zinginess.
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This trifecta of ginger,
garlic, and scallions
is just delicious.
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It always reminds me
of pot sticker filling.
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I'll cook this
for another minute
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until I can start
smelling everything
really well.
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This meatloaf has become
a staple. I love to make it
on a Sunday.
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This meatloaf has become
a staple. I love to make it
on a Sunday.
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When I can have leftovers
on a Monday.
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Really cuts down
on a case of the Mondays.
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I am smelling that garlic
and ginger.
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I'll remove it from the heat.
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And then drizzle in
a tablespoon
of toasted sesame oil.
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Just rounds everything out.
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And then set this aside
to cool while I mix up
my meaty ingredients.
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I've got my meat in this bowl,
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one and a half pounds
of ground beef and a pound
of ground pork.
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And I like using a combination
with my meatloafs,
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so you get
more depth of flavor.
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And this is also
a nice level of fattiness.
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And this is also
a nice level of fattiness.
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I'll beat a couple of eggs
which will help
bind it together.
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One cup of Panko breadcrumbs
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which will help yield
a softer, moist texture.
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A quarter cup of milk,
the breadcrumbs
will absorb the milk.
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And then ketchup.
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This is what makes a meatloaf
a meatloaf.
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It's sweet and vinegary
and so very good.
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And now three tablespoons
of gochujang
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which is a staple
in Korean cooking.
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which is a staple
in Korean cooking.
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And it is a red pepper paste
that it made of gochugaru
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which is a Korean red pepper
that isn't too spicy,
it's a little bit sweet.
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And then there's also
fermented soy bean in here.
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So you get just wild
and crazy amounts
of depth of flavor
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and it is truly delicious.
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Especially with ketchup.
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I can find it
at my local grocery store,
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so if I can find it
so can you.
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You can also order it online.
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One and a half teaspoons
of kosher salt.
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Then my aromatics.
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Then my aromatics.
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Which have cooled slightly
by now, so I won't burn
my hands when I get in here.
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This is one taste bowl
of meat.
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I've got my loaf pan here
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that is lined
on the bottom and sides
with parchment paper.
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I'm all setup.
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This is really
the most efficient way
to mix up your meatloaf.
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I'm doing my best
not to overmix this
and overwork it.
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Okay.
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Transfer it to the loaf pan.
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It'll make enough for a good
two and a half meals.
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We wanna get it
as evenly distributed
as possible.
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This'll go in the oven now
at 350 degrees for 45 minutes,
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and then it'll be ready
for its glaze.
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I'm getting hungry.
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A meatloaf without a glaze
is just wrong in the world.
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This glaze has some gochujang
in it and its lover ketchup,
three tablespoons of ketchup.
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Make it shiny and sweet.
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Make it shiny and sweet.
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A tablespoon of gochujang.
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A tablespoon of brown sugar.
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Which will caramelize on top
and give you that sticky
top of the meatloaf
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that is signature.
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And then
a couple of tablespoons
of soy sauce.
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I'll whisk it up.
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And then get the meatloaf out.
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Ah, I really wanna eat it.
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But it's not cooked yet.
237
00:10:51,367 --> 00:10:53,000
It still needs its glaze.
238
00:10:53,000 --> 00:10:55,066
I'll brush this on lavishly.
239
00:10:55,066 --> 00:10:56,552
So, in the oven
this sugar will caramelize
240
00:10:56,552 --> 00:10:57,533
So, in the oven
this sugar will caramelize
241
00:10:57,533 --> 00:11:00,367
and this'll get shiny
and a little sticky.
242
00:11:00,367 --> 00:11:01,967
Just add way more flavor.
243
00:11:01,967 --> 00:11:03,800
I mean, of course, I'm gonna
be adding more ketchup
244
00:11:03,800 --> 00:11:06,533
and gochujang
once I get it into
the sandwiches.
245
00:11:06,533 --> 00:11:08,166
But this gives it
a head start.
246
00:11:08,166 --> 00:11:11,533
And then last touch,
a sprinkle of sesame seeds.
247
00:11:11,533 --> 00:11:14,533
Back into the oven it goes
for another 45 minutes.
248
00:11:15,266 --> 00:11:16,867
So long, but so worth it.
249
00:11:16,867 --> 00:11:20,367
Until the internal temperature
is 160 degrees.
250
00:11:20,367 --> 00:11:23,367
And then in that time
I'll make a quick pickle
for my sandwiches.
251
00:11:24,000 --> 00:11:25,634
Uh, yum!
252
00:11:27,000 --> 00:11:30,266
It's just cucumbers,
rice vinegar, sugar, and salt.
253
00:11:30,266 --> 00:11:33,066
More gochujang,
sesame seeds, and oil.
254
00:11:33,066 --> 00:11:36,066
And whisk, whisk, whisk.
And quick pickle!
255
00:11:37,367 --> 00:11:39,467
I loaf this loaf.
256
00:11:39,467 --> 00:11:40,500
It smells so good.
257
00:11:40,500 --> 00:11:42,533
It looks like a loaf cake
with ketchup glaze on it.
258
00:11:42,533 --> 00:11:46,266
It's cooled slight
which will help me get
clean cuts for my sandwiches.
259
00:11:46,266 --> 00:11:50,100
I've got my bread,
white Pullman bread
which is soft and fluffy.
260
00:11:50,100 --> 00:11:51,700
And perfectly square.
261
00:11:51,700 --> 00:11:53,734
Geometry is important
in this house.
262
00:11:53,734 --> 00:11:56,266
To build, I'll spread on
some gochujang.
263
00:11:56,266 --> 00:11:56,552
Little bit goes a long way,
so I'll do a thin layer
on each slice.
264
00:11:56,552 --> 00:11:59,700
Little bit goes a long way,
so I'll do a thin layer
on each slice.
265
00:11:59,700 --> 00:12:03,066
And you gotta go
crust to crust so you get some
in every bite.
266
00:12:03,066 --> 00:12:05,533
On one slice
I'll squiggle some ketchup.
267
00:12:05,533 --> 00:12:08,367
I like an extra saucy
meatloaf sandwich.
268
00:12:08,367 --> 00:12:10,800
And then some Japanese mayo
on the other slice,
269
00:12:10,800 --> 00:12:12,900
and by some I mean a lot.
270
00:12:13,600 --> 00:12:15,367
I'll slice into this bad boy.
271
00:12:15,367 --> 00:12:17,433
Don't hold back
with the thickness.
272
00:12:18,266 --> 00:12:19,367
Just go for it.
273
00:12:20,533 --> 00:12:22,800
And then pile on
some of my pickles.
274
00:12:22,800 --> 00:12:26,552
And they add
the perfect bright, crunchy,
acidic counterpoint
275
00:12:26,552 --> 00:12:27,467
And they add
the perfect bright, crunchy,
acidic counterpoint
276
00:12:27,467 --> 00:12:28,634
to the hearty meatloaf.
277
00:12:29,100 --> 00:12:31,000
Sandwich on the hat.
278
00:12:31,000 --> 00:12:33,533
Give it a smash,
so that everything
can come together.
279
00:12:34,266 --> 00:12:36,600
Dun-dun-dun-dun!
280
00:12:36,600 --> 00:12:38,867
[angelic singing]
281
00:12:38,867 --> 00:12:40,634
Look at those layers.
282
00:12:40,634 --> 00:12:44,100
I think it's a really great
ratios of meat,
to bread, to pickles.
283
00:12:44,100 --> 00:12:46,467
I've waited this long,
I'm going for it.
284
00:12:50,967 --> 00:12:53,800
Mmm! It's so good
it doesn't even make sense.
285
00:12:53,800 --> 00:12:56,533
And those bright pickles
bring it all home.
286
00:12:56,533 --> 00:12:56,552
What more could you want
in a sandwich? Nothing.
287
00:12:56,552 --> 00:12:59,734
What more could you want
in a sandwich? Nothing.
288
00:13:02,367 --> 00:13:05,533
Next, everything
you've ever wanted on a stick.
289
00:13:05,533 --> 00:13:10,233
It's beefy, it's cheesy,
it's deep-fried,
and it's delicious.
290
00:13:17,266 --> 00:13:19,867
I'm not sure if you're up
on the latest corndog news,
291
00:13:19,867 --> 00:13:23,266
but Korean corndogs
are the new top dog in town.
292
00:13:23,266 --> 00:13:26,533
These are 50% hotdog,
50% cheese,
293
00:13:26,533 --> 00:13:28,533
and 100% delicious.
294
00:13:28,533 --> 00:13:30,166
They truly are mind-blowing.
295
00:13:30,166 --> 00:13:32,166
One thing that makes
a Korean corndog unique
296
00:13:32,166 --> 00:13:34,800
is the fact that it's not only
hotdogs in the middle.
297
00:13:34,800 --> 00:13:38,533
Sometimes it's cheese,
sometimes it's fishcakes,
sometimes it's sausage.
298
00:13:38,533 --> 00:13:42,734
I am skewering
half all-beef hotdogs,
half mozzarella sticks,
299
00:13:42,734 --> 00:13:42,892
so you get the melty,
ooey-gooeyness
of the mozzarella cheese.
300
00:13:42,892 --> 00:13:46,266
so you get the melty,
ooey-gooeyness
of the mozzarella cheese.
301
00:13:46,266 --> 00:13:50,367
And snappy hotdogs
in a deep-fried shell,
302
00:13:50,367 --> 00:13:52,700
can I get a hot diggity dog?
303
00:13:52,700 --> 00:13:54,100
Next, I'll make the batter.
304
00:13:54,100 --> 00:13:56,266
This is a thick,
slightly sweet batter.
305
00:13:56,266 --> 00:13:59,467
I'll combine
three-quarters of a cup
of all-purpose flour
306
00:13:59,467 --> 00:14:03,533
with half a cup of rice flour,
which contributes
a chewy texture.
307
00:14:04,533 --> 00:14:05,967
A couple of tablespoons
of sugar.
308
00:14:05,967 --> 00:14:08,367
Gotta have that sweetness
in a corndog.
309
00:14:08,367 --> 00:14:10,967
Three-quarters of a teaspoon
of baking powder.
310
00:14:10,967 --> 00:14:12,892
And that'll help the coating
puff up and make it smooth,
311
00:14:12,892 --> 00:14:14,467
And that'll help the coating
puff up and make it smooth,
312
00:14:14,467 --> 00:14:16,967
and give it that signature
corndog shape.
313
00:14:16,967 --> 00:14:19,800
And a teaspoon of kosher salt.
I'll whisk this together.
314
00:14:21,967 --> 00:14:23,700
Right. That's it
for the dry ingredients.
315
00:14:23,700 --> 00:14:26,266
Half a cup
of seltzer will help bring
the batter together
316
00:14:26,266 --> 00:14:28,166
and then also
contribute airiness.
317
00:14:30,800 --> 00:14:31,900
And then an egg.
318
00:14:33,166 --> 00:14:35,634
We'll whisk this
into a smooth, thick batter.
319
00:14:38,100 --> 00:14:40,000
'Kay, the batter's done.
320
00:14:40,000 --> 00:14:42,533
The easiest way
to dip a corndog into batter
321
00:14:42,533 --> 00:14:42,892
is to put the batter
into a tall, skinny glass,
like this.
322
00:14:42,892 --> 00:14:45,900
is to put the batter
into a tall, skinny glass,
like this.
323
00:14:45,900 --> 00:14:47,634
And that way
you can get full coverage.
324
00:14:48,900 --> 00:14:51,867
And then
unlikely traditional
American corndogs
325
00:14:51,867 --> 00:14:53,967
where you just dunk them
in the batter,
326
00:14:53,967 --> 00:14:56,367
Korean corndogs
are both dunked in batter
327
00:14:56,367 --> 00:15:00,166
and then rolled in some sort
of crunchy, delicious coating.
328
00:15:00,166 --> 00:15:03,467
Whether it's ramen noodles,
or French fries.
329
00:15:03,467 --> 00:15:05,100
I'm going
with Panko breadcrumbs
330
00:15:05,100 --> 00:15:08,467
because I love the coverage
that you get with breadcrumbs.
331
00:15:08,467 --> 00:15:09,533
Now to coat these.
332
00:15:09,533 --> 00:15:10,967
I'll take a corndog,
333
00:15:10,967 --> 00:15:12,533
and then
some all-purpose flour
334
00:15:12,533 --> 00:15:12,892
will help the batter
stick onto the hotdogs
and cheese.
335
00:15:12,892 --> 00:15:16,066
will help the batter
stick onto the hotdogs
and cheese.
336
00:15:17,367 --> 00:15:19,867
And now dip it
in the batter. Whoop.
337
00:15:19,867 --> 00:15:22,533
It seems like a thin coating
of batter at this point,
338
00:15:22,533 --> 00:15:26,266
but once it hits the fryer,
it'll puff up.
339
00:15:26,266 --> 00:15:30,433
And then I'll roll this around
in the Panko for an extra
crispy crust.
340
00:15:32,634 --> 00:15:33,734
Looks great already.
341
00:15:34,266 --> 00:15:35,900
I'll keep on dunking.
342
00:15:37,634 --> 00:15:39,367
The first time
I had a Korean corndog
343
00:15:39,367 --> 00:15:41,700
was when my friend, Hayden,
made one for me.
344
00:15:41,700 --> 00:15:42,892
And it looked like a corndog,
it smelled like a corndog,
345
00:15:42,892 --> 00:15:44,867
And it looked like a corndog,
it smelled like a corndog,
346
00:15:44,867 --> 00:15:47,467
but then I bit into it
expecting just a hotdog.
347
00:15:47,467 --> 00:15:50,867
And what I got
was both a hotdog
and a cheese pull.
348
00:15:50,867 --> 00:15:53,100
And I was like...
[mimicking explosion]
349
00:15:53,100 --> 00:15:55,900
I have died
and gone to corndog heaven.
350
00:15:55,900 --> 00:15:58,100
Looking good,
I'm ready to fry.
351
00:15:58,100 --> 00:16:03,900
I have a few inches
of neutral oil heating
to 350 degrees here.
352
00:16:03,900 --> 00:16:06,700
I'll fry these
for a few minutes,
flipping occasionally,
353
00:16:06,700 --> 00:16:08,734
until they're golden brown
all over.
354
00:16:10,867 --> 00:16:12,066
And I have one more.
355
00:16:14,467 --> 00:16:17,166
They're already
starting to puff up.
356
00:16:17,166 --> 00:16:20,867
I like to fry in cast iron
because anytime
you're deep frying
357
00:16:20,867 --> 00:16:25,166
when you add the thing
you're deep frying, it'll drop
the heat of the oil a bit.
358
00:16:25,166 --> 00:16:28,734
But with cast iron,
you're able to maintain
as much of that as you can.
359
00:16:29,734 --> 00:16:32,100
How beautiful is she?
360
00:16:32,100 --> 00:16:34,100
That's what I want
all of them to look like.
361
00:16:34,100 --> 00:16:35,867
I'll transfer
this to a wire rack,
362
00:16:35,867 --> 00:16:38,266
so that any excess oil
can drip off.
363
00:16:38,266 --> 00:16:41,967
These look good
in the neighborhood.
364
00:16:41,967 --> 00:16:42,892
And then,
while they're still hot,
sprinkle with some salt.
365
00:16:42,892 --> 00:16:45,800
And then,
while they're still hot,
sprinkle with some salt.
366
00:16:45,800 --> 00:16:49,266
And, this is another thing
I love about Korean corndogs,
367
00:16:49,266 --> 00:16:53,266
I'm gonna sprinkle
with some sugar.
That extra bit of sweetness.
368
00:16:53,266 --> 00:16:55,900
That is a good-looking
corndog.
369
00:16:55,900 --> 00:16:56,967
I'll fry up the rest.
370
00:16:57,867 --> 00:16:59,433
And then eat them?
371
00:17:01,533 --> 00:17:05,533
The only things these need
are some ketchup, and mustard,
and my mouth.
372
00:17:07,000 --> 00:17:08,000
Whoa!
373
00:17:09,266 --> 00:17:10,367
Here I go.
374
00:17:17,467 --> 00:17:19,734
Mmm. [chuckling]
375
00:17:19,734 --> 00:17:24,533
So cheesy and melty.
And that crust is crunchy
and chewy.
376
00:17:24,533 --> 00:17:27,634
Woof! And you say old dogs
couldn't learn new tricks.
377
00:17:31,467 --> 00:17:32,734
Still to come,
378
00:17:32,734 --> 00:17:35,867
the secret sauce
that takes my blizzard fires
to level 10.
379
00:17:35,867 --> 00:17:38,433
Yes, they're that flavorful.
380
00:17:44,266 --> 00:17:45,734
My Korean corndogs called
381
00:17:45,734 --> 00:17:47,266
and they said
they'd be really sad
382
00:17:47,266 --> 00:17:49,867
if I didn't make fries
to go with them.
383
00:17:49,867 --> 00:17:52,700
So I am making
my spicy blizzard fries.
384
00:17:52,700 --> 00:17:56,600
Which are loosely inspired
by the Korean tornado potato.
385
00:17:56,600 --> 00:17:59,367
But with a chilly
Grand Forks weather spin.
386
00:17:59,367 --> 00:18:03,467
They're golden, crispy fries
topped with a spicy
jalapeno mayo.
387
00:18:03,467 --> 00:18:05,367
And a storm of other toppings.
388
00:18:05,367 --> 00:18:06,600
Okay, get started.
389
00:18:06,600 --> 00:18:09,600
I've got two pounds
of store-bought curly fries.
390
00:18:09,600 --> 00:18:11,060
And I'll get them
out on my tray.
391
00:18:11,060 --> 00:18:11,100
And I'll get them
out on my tray.
392
00:18:13,266 --> 00:18:16,266
Lotta fries.
Just enough for me.
393
00:18:16,266 --> 00:18:20,066
I'll spread these out
and then bake at 425 degrees
394
00:18:20,066 --> 00:18:23,166
for 30 minutes until they're
super-duper crispy.
395
00:18:23,166 --> 00:18:26,000
And while those bake,
I'll make my spicy mayo.
396
00:18:26,000 --> 00:18:28,467
I'll start with half a cup
of Japanese mayonnaise.
397
00:18:28,467 --> 00:18:32,333
Which I love because it's just
so rich and sweet.
398
00:18:33,500 --> 00:18:35,266
The zest and juice
of half a lime.
399
00:18:35,266 --> 00:18:36,867
Fries are perfect
on their own,
400
00:18:36,867 --> 00:18:39,166
but they're even more perfect
when they've got
some brightness,
401
00:18:39,166 --> 00:18:41,060
and acidity, as well as
some creaminess.
402
00:18:41,060 --> 00:18:41,166
and acidity, as well as
some creaminess.
403
00:18:41,166 --> 00:18:44,467
So this sauce has it all.
This'll help make it drizzly.
404
00:18:45,600 --> 00:18:47,967
I'll grate in a garlic clove
with my fine zester.
405
00:18:47,967 --> 00:18:51,800
I like doing this for a sauce
because it helps distribute
the garlic evenly.
406
00:18:51,800 --> 00:18:55,467
And then a couple tablespoons
of pickled jalapenos.
407
00:18:55,467 --> 00:18:58,233
They add great flavor
to the sauce.
408
00:18:58,734 --> 00:19:00,967
I'll finely chop these.
409
00:19:00,967 --> 00:19:05,266
So, Korean tornado potato
has the best name ever.
410
00:19:05,266 --> 00:19:08,066
It is another street food
that is on a stick
411
00:19:08,066 --> 00:19:10,367
and it's a spiral cut potato.
412
00:19:10,367 --> 00:19:11,060
So, that's why
I'm using curly fries.
413
00:19:11,060 --> 00:19:12,867
So, that's why
I'm using curly fries.
414
00:19:12,867 --> 00:19:16,266
I'm not going, like,
full on tradition
with the toppings.
415
00:19:16,266 --> 00:19:19,734
Because these are also
loosely inspired
by hurricane fries
416
00:19:19,734 --> 00:19:22,634
which I feel in love with
in Hawaii.
417
00:19:22,634 --> 00:19:26,367
And figured since I live
in blizzard territory
418
00:19:26,367 --> 00:19:27,800
I'm not gonna
call them tornado potatoes,
419
00:19:27,800 --> 00:19:29,700
I'm not gonna
call them hurricane fries,
420
00:19:29,700 --> 00:19:31,634
I'm going with blizzard fries.
421
00:19:31,634 --> 00:19:33,967
I'll mix it up, sauce is done.
422
00:19:33,967 --> 00:19:35,367
I'll check on my fries.
423
00:19:35,367 --> 00:19:38,367
Mmm! They're looking
really crispy.
424
00:19:38,367 --> 00:19:41,060
And ready for their...
Oh, what was that?
425
00:19:41,060 --> 00:19:41,100
And ready for their...
Oh, what was that?
426
00:19:41,100 --> 00:19:43,333
[wind blowing] I think
it's a blizzard warning.
427
00:19:44,100 --> 00:19:46,467
I'm ready to add
a blizzard of toppings.
428
00:19:46,467 --> 00:19:48,500
Starting with
some hoisin sauce,
429
00:19:48,500 --> 00:19:51,100
which is salty,
a little sweet.
430
00:19:51,100 --> 00:19:52,533
Just so flavorful.
431
00:19:53,266 --> 00:19:54,500
Little spicy mayo.
432
00:19:54,500 --> 00:19:58,100
I like the contrast
of all the different colors
of sauces.
433
00:19:58,100 --> 00:20:01,066
Sriracha. Mmm, mmm, mmm.
434
00:20:01,066 --> 00:20:02,266
And that's all the sauces.
435
00:20:02,266 --> 00:20:06,700
Now Furikake,
which is a Japanese
rice seasoning blend
436
00:20:06,700 --> 00:20:11,000
that typically consists
of nori, sesame seeds,
salt, and sugar.
437
00:20:11,000 --> 00:20:11,060
And I just love this stuff!
438
00:20:11,060 --> 00:20:12,266
And I just love this stuff!
439
00:20:12,266 --> 00:20:15,500
And some Arare,
which are crunchy
rice crackers.
440
00:20:15,500 --> 00:20:17,900
Which I'll crush with my hand
and sprinkle on top.
441
00:20:18,734 --> 00:20:21,100
And this is another nod
to hurricane fries.
442
00:20:21,100 --> 00:20:23,500
Cloudy with a chance of Arare.
443
00:20:23,500 --> 00:20:25,100
And lastly, the scallions.
444
00:20:25,100 --> 00:20:28,166
That is a really pretty pan
of fries. I'm into this.
445
00:20:28,867 --> 00:20:30,100
Now the best curly fries
446
00:20:30,100 --> 00:20:32,100
are the ones
with very tight curls.
447
00:20:32,100 --> 00:20:35,066
So, I'm going to hunt
a couple of those down.
448
00:20:35,467 --> 00:20:37,333
Here's one. Oh, yeah!
449
00:20:43,000 --> 00:20:46,100
Mmm!
It's a blizzard of flavor.
450
00:20:46,100 --> 00:20:49,867
Got the sweet hoisin,
the spicy siracha,
and the spicy mayo.
451
00:20:49,867 --> 00:20:51,233
I am blown away.
452
00:20:51,500 --> 00:20:52,734
Let's eat!