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In this week's "What's Cooking with Paula Deen?" podcast, we have a mashups of some great moments in Paula's visits including Michael's love of oysters, how a BBQ judge judges BBQ, options on cooking steak, a tasting of meatballs, and a little trouble with Paula's mixer (hint - you need electricity and warm potatoes)
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and it was Sunday we went a little small
0:02
local church didn't have about 30 people
0:04
in the church and when it was over with
0:06
the priest got up and said you mind
0:08
introducing yourself I see we got a few
0:09
new people here in the church and chali
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quickly gets up you know when he says
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I'm Charlie Russo from Savannah Georgia
0:15
I'm here with my younger brother and
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we've just seen her fishing for the
0:18
weekend and he sits down well I get up
0:20
and I say my name is Vincent I'm his
0:22
younger brother like he said and also
0:24
it's better looking brother and I set
0:26
out real quick last word I thought 3:16
0:32
he says now y'all be the judge it says
0:34
back y'all can't no no you can I don't
0:50
particularly care for oysters
0:51
Rockefeller Quarter
0:53
oh we couldn't have told the way you got
0:55
them no tell me like I'm just digging in
1:10
mm-hmm but how would a judge approach
1:16
this plight well to start off with the
1:19
chicken mm-hmm they're gonna take one
1:21
bite that's why one bite and then
1:24
they're gonna judge it first with the
1:25
music they're gonna judge it for
1:28
appearance right and then they take that
1:31
one little bite like this okay taste it
1:39
beg pick it up with their hands me oh
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wow mmm
1:45
and that's it and then they judge it on
1:47
taste tenderness
1:51
[Music]
1:55
finger-licking good it's out of this
2:00
world
2:00
yeah I noticed that there are no pork
2:04
ribs yeah ribs today I wish I could have
2:09
they would have been great too oh I
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would love to taste your ribs yeah
2:13
one thing about ribs when you're cooking
2:15
them is fall off the bone you hear that
2:19
all the time that's overcook mm-hmm so
2:22
it's of tea yeah you're supposed to be
2:25
able to take one bite yes and it stays
2:27
on the bone yes and that's perfectly
2:29
cooked I'm with you yeah I prefer to
2:33
stay on the bone
2:34
yeah there's a difference there's a
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window between five to seven minutes
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between cook perfectly and over good
2:40
yeah oh my man just walked in the
2:44
kitchen come him in here Michael you are
2:47
not gonna believe it I don't have a I
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don't have a microphone so you gonna
2:51
have to talk in Mama's chest I'm just
2:54
finishing up cooking steaks all healing
2:57
every showing everybody different
2:58
options now this steak is a
3:00
asian-inspired so I'm gonna put this
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wonderful sauce on it that's delicious
3:07
oh you do love it I do with those
3:09
noodles no I want you to have it huh say
3:23
that again
3:24
delicious tell me how every no tell
3:27
everybody how much you love me and that
3:28
crazy or about me today my question so
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thank you for sampling well that's my
3:39
job that's right you're my eater well
3:44
when I was looking for make our sauce in
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found this beautiful pot and it's from
3:51
Italy and look for a phony I guess it is
3:56
but look on this side look right here
4:02
just at the wedding gift
4:04
are you just I don't know where my head
4:10
stays sometimes the space that you live
4:15
in really affects the way you feel so my
4:18
first recommendation is start by
4:21
updating your window treatments with
4:23
Smith & Noble
4:24
Smith & Nobles beautiful handcrafted
4:26
blinds drapes shades and shutters are
4:29
custom made just for you and they offer
4:31
different service options to fit your
4:33
needs to get started today contact Smith
4:36
& Noble to get my special limited time
4:39
offer 25% off on your window treatments
4:43
plus free design consultation create a
4:46
space that you're gonna love but details
4:50
about my special offer go to Smith &
4:52
noble.com slash Paula that Smith &
4:56
noble.com slash Paula or call one eight
4:59
hundred six five nine 3300 that's one
5:04
eight hundred six five nine 3300 it here
5:13
goes Cheers
5:14
buon appetito
5:20
I recall doing that in you one day when
5:29
you made that peanut butter and jealous
5:37
I love a good smack you know if you're a
5:41
cook there is nothing nothing that makes
5:45
you happier than to feed somebody's soul
5:50
along with you Bailey
5:51
let me tell you you know that they like
5:53
it let me tell you this this meatball is
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doing something to me quite sure what
6:00
but this is the best meatball I've ever
6:02
had thank you are you sure you don't
6:04
have some Italian blood in you not a
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drop I don't know about you you wild
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woman
6:15
now I've got to ask you this I've
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noticed that your brother just stands
6:22
around with his hands in his pocket you
6:24
know I always said if when I walked into
6:28
the kitchen if y'all got your hands in
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your pocket that means you're not
6:32
working this is the ketchup cuz when
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Vincent started his catering okay
6:41
he started into business okay and it was
6:43
a Friday like this okay and he would
6:45
take my best help and I mean we got 40
6:47
customers all over the store Benson
6:49
start about 12 o'clock cause he had to
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get all this stuff ready and I'm there I
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was catering sorry there right oh yeah
6:55
and I'm left with all the stuff well he
6:56
takes off you know need so he comes back
6:58
and I'm happy to be baddest or about
7:00
eight o'clock he comes back I said you
7:01
already it was the wrong date my brother
7:17
does not lie he just keeps talking with
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the truth so far our mashed potatoes I'm
7:25
gonna solve these now I just used a red
7:28
potato and I peeled it lots of times I
7:32
won't peel them because you know the
7:34
nutrients are in the skin but since this
7:37
is gonna be uh they tell me it you need
7:40
electricity if you're using something
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with a cord on it
7:45
so let me stick that in there we go that
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works so much better so I'm gonna put an
7:59
egg an egg yolk into the mashed potatoes
8:03
and that'll make it just a little
8:05
creamier and fluffier and lighter
8:09
I should have turned these potatoes back
8:14
on the butter won't melt you know some
8:23
days some days just things don't go
8:26
perfect you know what I mean
8:28
and to bring y'all this show which I
8:31
wanted to do it so badly we have a crew
8:34
of like four five counting me somebody
8:39
turned off my potatoes and they got cold
8:42
and we don't do backups here what what
8:46
you see me cooking is what you get so
8:48
I'm trying to stand up here and beat
8:50
cold mashed potatoes and get butter to
8:54
melt in them so I did the best I could
8:58
it looks like glue you're gonna see why
9:02
Kevin berries is such a popular popular
9:05
place here in Savannah down on River
9:08
Street I promise we'll have a good time
9:10
there turn a boring green come a sweet
9:14
Colleen and she smiled as she passed me
9:16
by
9:16
she looked so sweet from her to bare
9:18
feet to the sheen of a nut-brown hare
9:20
such a coaxing and foolish shook myself
9:23
or the sea was she really they from
9:27
twenty Bay of the dairy K and from
9:29
Galway to Dublin town no maid have seen
9:32
that this week Colleen that I met in the
9:34
County Down
9:35
[Music]
9:51
the space that you live in really
9:54
affects the way you feel so my first
9:57
recommendation is start by updating your
10:00
window treatments with Smith & Noble
10:02
Smith & Nobles beautiful handcrafted
10:04
blinds drapes shades and shutters are
10:07
custom made just for you and they offer
10:09
different service options to fit your
10:12
needs to get started today contact Smith
10:15
& Noble to get my special limited time
10:18
offer 25% off on your window treatments
10:21
plus free design consultation create a
10:25
space that you're gonna love but details
10:28
about my special offer
10:30
go to Smith & noble.com slash Paula that
10:33
Smith & noble.com slash Paula or call
10:37
one eight hundred six five nine 3300
10:42
that's one eight hundred six five nine
10:44
3300
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