[...hot sauce in the mayo. It's a slow stream. Slow stream. And then the oil. So this kind of replaces the whole roux situation. I got you.]
[Everything's fresh -- your batter, your fish, your oil. So you make a batter a few times throughout the week?]
[AND THE GREEN PEPPER. WE GONNA PUT ANY OIL OR ANYTHING ON THE--]
[Because we have better oil. Onions, fresh garlic, bay leaves, pepper, cinnamon sticks, cloves.]
[It really hits the spot. "Miser key wot"? "Key wot" is hot red sauce. We're using the lentils instead of using the chicken. Oh, yes. Oil.]
[We're working on a fish stock, which we use in a lot of our dishes, mainly the Eastern Shore bouillabaisse. Oil, carrots. Adorn it with a little red onions.]
[That's a combo right there, folks. Cook it for 45 minutes. All right. We've got our cooled meatloaf and these will go just to the grill right here. A little bit of oil down and the mashed.]
[I'm gonna go out and change the oil, and rotate the tires on my car. You just keep working on this. And dropped the paper. We're done. Voila.]
[Whole tomatoes, cumin seeds, roasted garlic, ginger, paprika, add water, cook about four hours. What's the next step? The onion gravy. Oil, cumin seeds, roasted garlic ginger, salt, onions, water, paprika powder, turmeric, let it cook for 7 hours.]
[Add the oil slowly into the egg yolk to form]
[A LITTLE BIT OF OIL IN. LAY THE PORK LOIN DOWN. GET IT NICE AND GOLDEN BROWN ON BOTH SIDES. YEP. AND THEN WE'LL MAKE THE SALAD. YOU GET THE PORK DOWN ON THE PLATE FIRST, AND THEN WE'LL JUST MIX UP THE SALAD.]
[GOLDRICH: We're going to start out with the water here, we've got sugar next, and then we'll add the yeast, oil, baking powder, and all-purpose flour.]
[Yeah. Let those proof again, roll it out, do a drop of oil on it. It seems that age folds the heart in on itself. -How long is it go? -10 to 12 minutes. Really impressed.]
[We're gonna add a little bit of oil.]
[Boy, that sounds crunchy. Top this with some cabbage sautéed in some oil and salt. And all that we've lost. I will always love you. -But I cannot live with you.]
[You got a little bit of oil, a little bit of soy sauce, so you get to taste the lobster, and it's nice and tender. There are no haunted houses...only haunted people. Thank you. This is the steamed lobster.]
[I was just telling you, when you can hold it like that and it doesn't fold up, that's legit. It's not super doughy and mushy in the middle. Saved by the Sith on that thick pizza pan with a little bit of oil, and it literally fried the bottom of this.]