0:03
Hey y'all, today's show is all about British pub food.
0:07
Michael and I had the opportunity
0:09
to go to England and eat some o' that
0:11
wonderful wonderful pub food.
0:13
So I decided that I would try to duplicate
0:17
Now, last but not least,
0:19
is my favorite food in the whole world, a potato,
0:22
and I especially love a baked potato.
0:24
Well today, I'm cookin' mine in the oven.
0:27
I'm gonna smear 'em with a little butter
0:34
just to grease 'em up.
0:35
I love what the grease does to the skins.
0:38
It kinda makes 'em crispy.
0:41
You can use olive oil.
0:42
You can use a solid shortening.
0:45
You can use a vegetable or you could even use bacon grease.
0:49
All right, now I'm gonna just pierce these with a fork.
0:52
I think it helps 'em to cook a little bit more evenly
0:55
and maybe a little faster.
0:57
So I'm gonna put these in the oven
0:59
and let 'em be bakin'.
1:02
If you want a crispier outside,
1:04
bake 'em at a higher temperature.
1:06
If you like 'em kind o' soft,
1:08
then bake 'em at a lower temperature
1:10
and a little bit longer.
1:11
Now I've used a thick sliced slab bacon
1:15
and I've diced it up and I've browned it off,
1:18
and to this bacon, I'm gonna add an eight ounce package
1:23
of sliced button mushrooms.
1:28
Now, our bacon is ready and
1:30
it won't take our sliced mushrooms
1:31
but just a couple o' minutes to cook.
1:35
You don't wanna cook 'em too too long
1:37
'cause we don't want our bacon all that terribly crisp.
1:43
All right, now for the fun part,
1:47
I'm gonna add a fourth of a cup of brandy.
1:55
All right, we're gonna ignite that, whoa! (laughing)
2:00
I love it, it makes me feel like a chef.
2:05
Well, it's already gone out.
2:07
Oh, I love doin' that.
2:10
All right, so now we're gonna add to this
2:13
our green crushed peppercorns,
2:18
and now we're gonna add one cup of heavy cream
2:22
and we're just gonna let this thicken
2:26
while our potatoes are cookin'.
2:31
And I'm gonna add a little salt
2:39
(pepper mill grinding)
2:41
and I'm gonna throw some green onions in just for color.
2:47
And I'm gonna add just a little bit o' corn starch,
2:49
maybe a teaspoon because I don't want this thick.
2:53
I don't want it real thick.
2:54
I just want it tightened up a little bit.
2:58
So I'm just gonna throw in just enough
3:01
to tighten it, and I'm gonna turn my heat up
3:03
because you want that boilin' when you add
3:08
your corn starch mixture,
3:12
but I wanna give this just a little body.
3:15
So it'll hang onto that potato when I bust it open.
3:20
And I also wanna remind you
3:22
that when I added my brandy,
3:24
you noticed I added my brandy out of a dish.
3:28
You never wanna empty your brandy
3:30
directly into your pan from the bottle
3:34
just in case everything ignited.
3:36
You certainly don't wanna run the risk
3:38
of burning yourself alive,
3:40
not even for a baked potato.
3:46
Okay, my potatoes are ready.
4:02
one for me and three for me later. (laughing)
4:06
You can see the way it's tightened up just a little bit.
4:10
I've got so much good stuff here.
4:15
Oh, oh, I love a hot potato.
4:20
I'm gonna put just a little.
4:26
I love butter with my baked potato,
4:28
and you know, you don't need another thing with this meal
4:32
other than maybe a sliced tomato,
4:39
and maybe a little yeast roll, and I tell ya what.
4:43
You can't get a more delicious meal
4:45
than a good old hearty potato.
5:04
You're not gonna believe how good this is,
5:07
and if y'all will excuse me for a couple o' minutes,
5:10
I'm gonna finish makin' love to my tater,
