0:00
- You know what, y'all've heard me say so often
0:03
I never met a tater I didn't like.
0:07
And I also love sweet potatoes.
0:11
So we have cubed our sweet potatoes.
0:17
So basically they're done.
0:20
Now I'm just gonna spread them out
0:23
and I'm gonna put them down in the deep fryer
0:28
for five or six minutes, kinda undisturbed.
0:32
Now, if you don't have a deep fryer, you can do it
0:36
in a big skillet with a couple of tablespoons of oil.
0:45
I have not disturbed these potatoes
0:49
for the whole six minutes.
0:52
And for Paula, that ain't easy.
0:56
'Cause you know, I'm wanting to check that potato
0:58
and see what it's doing.
1:06
I can't see the drain hook Eddie.
1:10
Am I getting close to it?
1:19
- [Cameraman] depth perception.
1:20
- That depth perception that I, I just can't see.
1:23
So we're gonna let it just drain for a second.
1:28
And these were already done.
1:30
They were cooked for about 10 minutes in salt water.
1:36
And so we wanted them extra crisp.
1:40
So that's why I didn't disturb them.
1:43
So I want to drain the
1:47
the vegetable oil off of them,
1:48
and you can hear that they're crispy,
1:52
when they hit that plate
1:57
- [Observer] I can hear the crisp all the way over here.
2:01
All right, now here's the deal y'all.
2:03
Uh oh, Eddie, don't step in that potato.
2:15
I cooked potato fries for Michael and me the other night,
2:20
and I put both. I could not make up my mind.
2:26
So, I said, you can't go wrong if you use some of each,
2:30
So here's my next question to y'all.
2:35
You know how much I love a potato,
2:38
and I would love for y'all to share with me.
2:43
- [Observer] I saw you steal that one, Eddie.
2:46
- [Observer] Eddie just stole one of your potatoes.
2:49
- [Chef] No, he did not.
2:50
- [Observer] I'm telling on him.
2:52
- I can't even believe it.
2:54
Seems like most of the time I can't get Eddie
2:56
to even try anything.
2:58
All right, so there's a fork.
3:03
- [Observer] How hot are they, Eddie?
3:05
- [Eddie] They're not hot.
3:06
- [Chef] Well, they just came outta the deep fry.
3:08
- [Eddie] It's not too bad.
3:16
Do they need more sugar? I think they do.
3:21
- [Observer] I bet the triplets would eat these.
3:23
- [Eddie] Cinnamon and sugar.
3:27
Yeah, I think they...
3:31
who's coming in this house,
3:32
who are we gonna have to share our fries with.
3:39
- [Chef] (chef laughing)
3:43
- [Chef] So this is Carl Schumacher,
3:45
and I'll tell you a quick story how we met.
3:51
It was probably May of 89
3:54
and I was in Thompson Sporting Good,
3:58
to have our bag-lady shirts printed up,
4:01
because we're gonna start running our route in June,
4:05
June the 19th, and Carl was standing in line
4:09
because he had just received his CPA license
4:13
and he was wanting to have some cards made up or something.
4:16
And we started talking,
4:19
found out that we were both fixing to start our business
4:24
and he gave me a card.
4:25
I put it in my wallet and I called him two years later.
4:31
- It worked out good.
4:32
- And we've been together ever since.
4:35
- It's a small world.
4:37
- He would rather have chocolate than these sweet potatoes.
4:40
- [Carl] No, those are good.
4:41
- I can tell that much about him.
4:42
- [Carl] No, those are good.
4:45
- [Carl] I can eat those like popcorn.
4:46
- Yeah. Cut like that.
4:49
- [Carl] It's just like popcorn.
4:51
- [Carl] OK, thank you.
4:53
So having said that I've got to go
4:57
because he's here for a reason.
5:01
So I got to go find out what that reason is.
5:05
Please don't tell me I don't got no beans left.
