[WOW, LOOK AT THAT. TURNS LIKE TAR. THAT'S NUTS. NEVER SEEN THAT BEFORE. AND IT DOESN'T HAVE A BURNT TASTE? NO. SOME SALT. THE CHICKEN IS GONNA START LETTING GO SOME WATER. THE SALT'S GONNA HELP FIGHT THAT. YES. BLACK PEPPER, GARLIC. A LITTLE HABANERO, OF COURSE.]
[YOU WANT TO DRIZZLE A LITTLE BUTTER ON IT. YEAH, A LITTLE. I WOULD HAVE BEEN SCARED OF A LOT. A LITTLE CREOLE SEASONING RIGHT ON TOP. AND THEN YOU WANT TO PUT SOME WATER IN THERE]
[WE'RE GONNA ADD SOME WATER.]
[SOME WATER NOW... PUT THE MOONSHINE IN... PRICE IS WHAT YOU PAY, VALUE IS WHAT YOU GET. SALT, BLACK PEPPER, SOME SUGAR, AND A LITTLE RED CHILI FLAKE.]
[OH, I LOVE AVOCADO AND POULTRY. MAKIN' THAT MAYONNAISE YOURSELF--PRIMO, MAN. AND WHICH I HAD RECENTLY JOINED, AND I INVITED HIM? INTO THE AREPA. ADD SOME WATER. THIS IS CORNMEAL FLOUR.]
[ADD SOME WATER TO IT. THINK I NEED MORE WATER? I'M GONNA SAY JUST A TOUCH.]
[ANOTHER ADDITION I REALLY LIKE, DARK MEXICAN BEER. MMM. THOUGH AT NIGHT THE EMPTY APARTMENT WAS UNEXPECTEDLY CHILLY. DEGLAZE A LITTLE BIT WITH THAT. YOU COOK DOWN. WE'RE GONNA ADD JUST SOME WATER]
[SO IT'S GONNA PUT A REAL NICE COLOR TO IT. YES, MM-HMM. (whistles) IT'S LIKE NACHO CHEESE POWDER. IS THIS THE SAUCE THE SALT NEEDS TO GO IN? YES, SIR, MM-HMM. OKAY. SOME WATER. AND RUB IT TOGETHER. MM-HMM. MORE WATER.]
[WOW, LOOK AT THAT. THAT BAD BOY IS SIMMERIN' AND BOILIN'. OKAY, SO... JUST GONNA BRING OUR CLAY POT, PUT SOME WATER IN. BUT THE BEST WAY TO PREDICT THE FUTURE IS TO INVENT IT? WELL, OF COURSE, TRADITION, BUT AS WELL THE FLAVOR. GONNA THROW IN SOME VEGETABLES... EXCELLENT.]
[SO I'VE GOT FLANK STEAK. OKAY, SO WE'VE GOT A LITTLE FLANK. I'M GONNA ADD SOME WATER, A LITTLE BIT OF SALT, CUMIN. SOME BAY LEAVES. BUT SO EVERY HEART HAS ITS OWN SKELETONS ABOUT AN HOUR AND A HALF. TILL IT'S READY TO TAKE OUT. THERE WE GO. OKAY. LOOK AT HOW IT JUST SHREDS.]
[YEAH, I'VE GOT SHRIMP, ANDOUILLE SAUSAGE. PRETTY MUCH LIKE A LOW-COUNTRY BOIL. SO YOU BOIL SOME WATER. AND THEN THROW IN SOME BEER.]
