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Cooking on the Wildside February 2013

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Elk Swiss Steak

  • 2 Elk Steaks
  • Salt and Pepper
  • Flour for Coating
  • 4 Slices Bacon, Diced
  • 1 Medium Onion, Diced
  • ½ Green Pepper, Diced
  • 4 Cloves Garlic, Minced
  • 1 Stalk Celery, Chopped
  • 1 Can Beef Broth
  • ½ to 1 Can Sliced Mushrooms, Drained
  • 1 Small Can Tomato Paste
  • 1 15-oz. Can Diced Tomatoes
  • ¼ Cup Cognac (Optional)
  • 2 tsp. Italian Seasoning

Salt and pepper steak. Coat with flour. Pound flour into steak on both sides with meat mallet. Set aside. Brown bacon in an electric or cast iron skillet. Remove and set aside. Saut steak in skillet until golden brown. Remove from skillet. Add onion, garlic, green pepper and celery to skillet. Cook until soft. Stir in beef broth, mushrooms, tomato paste, tomatoes, cognac and Italian seasoning. Return meat to skillet. Simmer for 1 - 2 hours at 250 if using electric skillet. Serve with mashed potatoes, rice or pasta.

Dutch Oven Garlic Rolls

  • 1 pkg. Hot Roll Mix
  • 1 Stick Butter, Softened
  • ½ Cup Grated Parmesan Cheese
  • 1 tbsp. Garlic Granules
  • 1 tsp. Italian Seasoning

Make rolls according to package directions. When dough has risen, roll out into a rectangle about 8 x 18 inches and about -inch thick. Spread softened butter on dough and sprinkle with remaining ingredients. Roll cinnamon roll fashion and secure dough. Cut into rolls about 1-inches thick. Place in buttered #12 Dutch oven. Bake at 350-degrees about 15 minutes or until golden brown.

Omlet in a Bag

  • Quart Sized Freezer Bags
  • Large Pot with Rolling, Boiling Water
  • For Each Omelet: 2 Large or Extra Large Eggs
  • Salt and Pepper

Suggested ingredients: onions, green peppers, red peppers, diced ham, olives, mushrooms, cheese

Crack two eggs in the freezer bag. Squish with hands to mix. Add salt and pepper. Add desired ingredients and squish outside of bag to mix ingredients. Make sure as much air as possible is out of bag and zip closed. Drop bag in boiling water and cook for exactly 13 minutes. Carefully, remove bag from boiling water. Open bag and slide omelet onto plate. Serve with salsa. Omelet may also be put in flour tortilla for a breakfast burrito.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO.  I CAN'T.

WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.

WE HAVE AND WHEN YOU'RE HAVING A BUNCH OF FUN.

AND WE'VE HAD A BUNCH OF FUN.

AND WENT ALL OVER THE STATE AND COOKED A BUNCH OF THINGS. NOW YOU WILL SUFFER THROUGH THE HAIRDOS JUST LIKE I AM.  I THINK YOU'RE GOING TO LIKE IT.

PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION IS COOKING SOMETHING UP REALLY GOOD AND IT'S OFF OF HER ELK TOO.  THIS IS ELK SWISS STEAK.

I HAVE TO BRAD A LITTLE BIT.

I KNOW YOU DO.

I HAD THE GOOD FORTUNATE TO GO ELK HUNTING AND TOOK THIS WITH ONE SHOT.

WITH A FLINT GUN.

NO, IT'S ONE OF THOSE BIG GUNS AND YOU'RE JUST A LUCKY DOG AND I AM SHARING SOME OF THIS ELK WITH YOU AND IN MY OPINION THERE ISN'T A FINER PIECE OF MEAT.

IT'S GREAT.

WE'RE LUCKY TO HAVE IT. WE'RE DOING ELK SWISS STEAK. THERE ARE SEVERAL STEPS TO THIS BUT SO FAR WHAT I HAVE DONE -- NOW, IF YOU HAVE BACON GREASE AT HOME YOU CAN USE A COUPLE TABLE SPOONS AND I USE A ELECTRIC SKILLET FOR THIS AND YOU WANT THE MEAT TO SIMMER FOR ABOUT TWO HOURS AFTER YOU GET EVERYTHING IN THERE AND USE THE ELECTRIC SKILLET AT 250 SO I HAVE RENDERED FOUR PIECES WILL BACON AND I WILL ADD IT BACK IN LATER FOR FAT AND ADD A LITTLE OLIVE OIL AND I HAD TO CHUCKLE JOHN WHEN I WAS GETTING READY FOR THIS RECIPE I THOUGHT OF YOU AND USE THE BACON FAT AND HIS CARDIOLOGIST FUSSES AT HIM AND I BALANCED IT OUT.

THAT WILL TAKE CARE OF ME. YEAH.

THEN YOU WANT TO TAKE THE STEAKS AND LIKE THIS IN THE FLOUR.

THEY WEREN'T THAT BIG WHEN SHE STARTED.

YOU WANT TO POUND THE FOOL OUT OF THEM.  IT MAKES A MESS BUT I CANNOT FIGURE OUT ANOTHER WAY OF DOING IT.  I USED TO THE EDGE OF THE PLATE.  POUND THESE SO THEY'RE NICE AND TENDER ON BOTH SIDES.

AND LET ME TELL YOU IF YOU'RE STANDING THIS CLOSE TO HER YOU'RE IN RANGE.

OKAY.  THAT'S ALL WE DO TO THOSE.  THEN WE'RE GOING TO PUT THEM IN THIS OIL AND BROWN THEM.

ARE YOU THROUGH WITH THE OLIVE OIL AND I WILL PUT IT UP BECAUSE I KNOCKED IT OFF THE COUNTER ONCE AND I AM PRONE TO DO THAT THREE OR FOUR TIMES.

ARE YOU?

YEAH.

YOU DON'T WANT TOO MUCH MEAT IN THE SKILLET AT ONE TIME AND YOU ARE JUST BROWN TG.

THAT'S ONE THING I LEARNED FROM YOU.  DON'T PUT TOO MUCH IN YOUR SKILLET.

THANKS A LOT.  JOHN, YOU CAN SEE THEY LOOK GOOD ENOUGH TO EAT ALREADY.

SURE.  LET'S STOP HERE.

YOU WISH BUDDY.  YOU WISH. I WORKED TOO HARD ON THIS RECIPE. YOU HAVE TO SUFFER THROUGH THE WHOLE THING.

GOOD.

AND BROWN THEM ON BOTH SIDES AND TAKE THE GREEN PEPPERS AND THE ONION AND THIS IS ONE MEDIAN ONION AND MEDIAN IS RELEVANT. MY MEDIUM MAYBE YOUR LARGE ONION AND A BELL PEPPER AND LIKE A STALK OF CELERY.

ONE STALK?

YES AND ABOUT FOUR GLOVES OF GARLIC MINCED.  THAT IS FOUR GLOVES AND I WAS THINKING ABOUT THIS WHEN I WAS CHOPPING THIS UP I MEAN A GARLIC GLOVE.  NOW, THAT'S A BULB OF GARLIC AND NOT ELEPHANT BUT FOUR ABOUT THIS SIZE.

ONE OF THESE DAYS SHE WILL BREAK THAT OPEN AND SHOW YOU THE CLOVES.  YOU CAN SEE THEM.

I MEAN YOU CAN -- NOW, THAT'S THE GLOVE OF GARLIC.  SEE THAT'S A GLOVE OF GARLIC.

YEAH.

SO USE BIG GLOVES.

BUT EITHER OF US KNOW WHAT A DOLLAPE OF GARLIC IS.

THAT'S IN THERE AND WE'RE GOING TO JUST COOK THIS UNTIL IT GETS SOFT.

GOOD.  ANYBODY HAVE ANY BREAD?  I WILL JUST MAKE ME A SANDWICH.

YOU GO AHEAD.

YOU BET.

ONIONS SMELL GOOD.  I KNOW THIS RECIPE HAS A LOT OF STEPS BUT TRUST ME IN THE END IT'S ALL WORTH IT.  WE COOKED VEGETABLES UNTIL THEY'RE SOFT AND THEN WE'RE GOING TO ADD SOME BEEF BROTH AND WE'RE GOING TO ADD A CAN OF TOMATO PASTE.

YEAH.

THERE'S JUST SOMETHING ABOUT USING TOMATO PASTE IN DISHES LIKE THIS.  I THINK IT MAKES IT A RICHER BROTH, A RISHER TASTE.

IF YOU USE SAUCE IT'S TOO THIN.

RIGHT.

I SOUND LIKE I KNOW WHAT I AM TALKING ABOUT.

HE DOES THAT EVERY NOW AND AGAIN.  THEN WE'RE GOING TO ADD A CAN OF DICED TOMATOES AND MUSHROOMS.

WE'RE NOT COOKING MUCH MORE NOW IF YOU PUT THE MUSHROOMS IN SEE I LEARNED SOMETHING.

IT'S GOING TO COOK A LOT LONGER JOHN.  IT WILL BE OKAY. I HAVE TO TRY TO GET HIM STRAIGHT.

I AM TURNING INTO A REGULAR SMART ASS.

ARE YOU?

NOBODY WANTS MY JOB BUT EVERYBODY WANTS YOUR JOB.  I HAVEN'T FIGURED THAT OUT YET.

I HAVE.

THEN WE'RE GOING TO ADD A COUPLE OF TEASPOONS OF ITALIAN SEASONING.

THIS IS GOING TO GET BETTER.

AND LAST BUT NOT LEAST WE'RE GOING TO ADD A QUARTER CUP -- WHAT DID YOU DO WITH MY SPOON? I THOUGHT MAN I DID --

QUARTER CUP SPOON.

THAT'S A QUARTER CUP SPOON OF CONAC AND THIS REALLY FLAVORS THE DISH WELL AND THE ALCOHOL COOKS OUT BUT YOU COULD USE WED WINE IF YOU WANTED TO BUT IN PLAYING WITH THIS RECIPE I FOUND THAT THIS IS BETTER.  CAN YOU SMELL THAT?

YEAH, BUT I'M REALLY LOST. I WILL TAKE YOUR WORD FOR IT THAT WE WILL WIND UP IN THE SAME CITY.

THAT'S RIGHT.  NOW WE'RE GOING TO TAKE THE STEAK AND PUT IT BACK IN HERE JUST LIKE THIS. SEE JUST PERFECT.  FITS PERFECT. WE'RE GOING TO PUT A LID ON IT.

YEAH.

WE'RE GOING TO TURN IT DOWN TO 250-DEGREES AND LET IT SIMMER FOR TWO HOURS.

I'VE GOT SOMETHING I NEED TO DO. >ELK SWISS STEAK.

OH MY.

I AM GOING TO HURRY THIS UP SINCE HE IS THINKING ABOUT YODELING.  I FIXED SOME RICE FOR YOU.  IT'S GOOD WITH RICE OR MASH POTATOES OR PASTA AND THEN YOU'VE GOT -- OH JOHN.

IT'S GOING TO BE HOT AND NOW YOU'RE GOING TO DIP UP SOME OF THE ATOMIC --

YEAH, A  AND IF YOU HOLD THAT I WILL GET A KNIFE AND A FORK.  YOU'RE PROBABLY GLAD.  YOU CAN SET IT RIGHT THERE IF YOU WANT TO. WHILE HE IS COOLING THAT OFF AND HE'S GETTING READY TO SEE IF IT'S EDIBLE I WILL TELL YOU HOW TO MAKE THIS ELK SWISS STEAK AND IT'S HARD TO COME BY.

IT'S TENDER.

WE POUNDED IT AND SIMMERED FOR TWO HOURS.  SO WE TOOK TWO STEAKS AND CUT INTO REASONABLE PIECES AND SALT AND PEPPER AND POUNDED THE FLOUR INTO IT. THEN WE RENDERED SOME BACON FAT, ADDED A LITTLE OLIVE OIL, BROWN THE MEAT AND TOOK IT OUT AND THE CELERY AND ONION AND GARLIC IN THERE AND LET IT GET SOFT AND THEN ADDED BEEF BROTH AND ONE CAN OF MUSHROOMS AND THE COGNAC IF YOU WANT THAT AND THE SEASONING.  IF YOU USE THE ELECTRIC SKILLET AND TURN IT TO 250 AND FORGET IT ABOUT AN HOUR AND THEN TURN THE STEAKS OVER AND PUT THE CRUMBLES IN THERE AND ANOTHER HOUR AND YOU HAVE THE ELK SWISS STEAK.  CAN YOU DO VENISON OR DUCK IF YOU WANT TO.

I'M NOT GOING TO TAKE TIME TO YODEL.

WELL, SINCE JOHN IS NOT YODELING I GUESS HE'S CHEWING BUT IF YOU GET A CHANCE TRY ELK SWISS STEAK OR VENISON SWISS STEAK.

THIS IS JUST FABULOUS.

GOOD.

WHEN PHYLLIS SPEER FROM THE ARKANSAS GAME AND FISH COMMISSION COOKS IN A DUTCH OVEN IT COULD BE  A FULL MEAL OR SOMETHING ELSE.

WE'RE OUT IN THE WILD BLUE YONDER.  I HATE TO ADMIT THIS JOHN.  I HATE TO ADMIT THIS.

OH, OH.

WE'RE DOING THIS RECIPE AND I HAVE NEVER DONE THIS BEFORE.

I DON'T FIND THAT HARD TO BELIEVE.  AND THEY ALL TURNED OUT GOOD.

WELL, I WAS OVER AT MY FRIEND ZOE AND I WAS AT HER HOUSE THE OTHER DAY AND SHE HAS A BREAD MIX AND FOR THE MACHINE BUT YOU CAN DO IT THE OLD FASHIONED WAY AND SHE MAKES CINNAMON ROLLS WITH IT AND THEY'RE WONDERFUL. I SAID WHY COULDN'T YOU MAKE GARLIC BREAD LIKE THAT.

YOU MEAN YOU STARTED THE CREATIVE ON THIS WHOLE THING?

YEAH.  I NEVER HAVE DONE THIS BEFORE SO WE'RE GOING TO TRY THIS.  IF IT TURNS OUT YOU WILL SEE THE END OF THE PROGRAM AND IF NOT IT GOES OUT INTO THE WILD BLUE YONDER.

YEAH, THEY WILL EDIT IT RATHER THAN SHOWING ME DYING.

YEAH.  SO WHAT WE HAVE DONE IS TAKEN UP -- I USE THE BREAD MIX AND I TAKE IT CAMPING A LOT. I THINK YOU COULD PROBABLY USE FROZEN DOUGH AND I AM NOT SURE AND FOR THE FIRST RISE AND THEN THE SECOND RISE AND WE'RE GOING TO DO THIS LIKE CINNAMON ROLLS AND LET IT RISE AND COOK THEM IN A DUTCH OVEN SO THE FIRST THING YOU ROLL IT OUT EIGHT OR 10 INCHES BY ABOUT 20.

DOES IT HAVE TO BE THIS SHAPE?

NO, IF YOU'RE REAL TECHNICAL. IT'S SORT OF A RECTANGLE.

OH I SEE.  IT NEEDS TO BE SORT OF A RECTANGLE.

YEAH, AND THEN WE'RE GOING TO PUT SOME BUTTER ON T I HAVE ABOUT A STICK OF BUTTER ON IT AND WE WILL SEE IF IT TAKES THE ENTIRE STICK OF BUTTER.

I HAVE AN IDEA.  IT ALWAYS DOES.

IT LOOKS LIKE IT MIGHT BE TAKEN THE STICK OF BUTTER.

YEAH.

BUT IF IT WILL MAKE YOU BETTER I WON'T USE THE ENTIRE STICK.

SHE LEFT A PAT.

SO DOESN'T THIS SOUND GOOD THOUGH.

OH YEAH.

YOU KNOW HOW WONDERFUL GARLIC BREAD IS WITH SPAGHETTI AND STUFF LIKE THAT AND YOU CAN DO IT IN   THE OVEN TOO AND I DIDN'T USE IT ALL.  WE ARE GOING TO USE THE GARLIC POWDER OR GRANULES.

YOU CAN'T SEE HOW IT'S GOING ON THERE WANT IT'S PRETTY LIBERAL.

YOU KNOW HOW GOOD GARLIC IS FOR THE HEART AND IT COUNTER ACTS THE BUTTER AND IT BALANCES OUT.

YEAH, CAN I FEEL THAT JUST SMELLING THAT.

THEN WE'RE GOING TO PUT A LITTLE BIT OF ITALIAN SEASONING.

DON'T YOU THINK THAT MIGHT MAYBE IT BETTER?

SURE.

NOT A LOT.  JUST A BIT. THAT DOESN'T LOOK LIKE A LOT.

THAT'S GOOD.

THEN WE'RE GOING TO TAKE SOME PARMESAN CHEESE AND GRATE IT OVER IT.

PRETTY GOOD LOAD OF THAT.

JUST KIND OF COVER IT.

COVER THE SURFACE.

I'M NOT GOING TOO MUCH BECAUSE I DON'T KNOW HOW IT'S GOING TO REACT WHEN COOKING. WE WILL TRY THAT THIS TIME.  IF IT'S NOT ENOUGH WE WILL JUST PUT MORE.

WHO NEEDS GUINEA PIGS WHEN YOU HAVE JOHN.

THAT'S RIGHT.  THEN WE'RE GOING TO PUT IT IN A JELLY ROLL FASHION LIKE THAT. PINCH THE ENDS TOGETHER.

ARE YOU FINISHED WITH THE GARLIC?

YEAH.  WE'RE GOING TO SLICE THIS DOWN OFF BECAUSE WE DON'T THINK IT'S GOING TO BE GOOD AND SLICE THESE AN INCH AND A HALF THICK AND INTO THE DUTCH OVEN. SEE.  DON'T YOU THINK THAT OUGHT TO WORK?

SURE IT WILL.

THE THING ABOUT THIS PARTICULAR -- I I AM SLICING THEM TOO THIN NOW.  HAVE TO GO THICKER.

OKAY.

PUT THESE CLOSE TO THE FIRE AND WE'RE GOING TO LET THEM RISE FOR ABOUT 20 MINUTES OR UNTIL THEY ABOUT DOUBLE IN SIZE.

I WILL TELL YOU WHAT IS THE REAL TRICK IS THE FIRE YOU PUT IT UNDER THIS THING TO COOK IT ALL.

WE'RE GOING TO BAKE IT LIKE WE DO IN A DUTCH OVEN AND AT 350-DEGREES AND USE THE CHARCOAL BRICKETS AND THAT IS DOWN TO A PRETTY GOOD SCIENCE.

AND SHE CAN DO THAT.

WELL, SOMETIMES.  ANYWAY THAT'S WHAT WE'RE GOING TO DO JOHN SO NEXT TIME WE TAKE THIS LID OFF HOPEFULLY WE WILL HAVE SOMETHING THAT IS GOING TO TURN OUT REALLY GOOD.

I WILL BET ON IT.

OKAY JOHN WE'RE GOING TO SEE -- OH JOHN, LOOK AT OUR EXPERIMENT.

WOW PHYLLIS.

WELL, IF THEY JUST TASTE HALF AS GOOD AS THEY LOOK JOHN.

DO YOU WANT ME TO GET RID OF THIS ?

NO.  SET IT ON.

KEEPS IT FROM BURNING UP THE BOARD.

LOOK AT THAT.  OH SMELL.

OH, OH, OH MY GOODNESS.

HERE WE GO.  YOU KNOW WHAT? I THINK THIS IS THE FIRST TIME IN ALL THE YEARS WE HAVE BEEN DOING THIS SHOW BUT I THINK I'M GOING TO TASTE TOO.  WOULD YOU LIKE SOME ADDITIONAL BUTTER? .

YEAH, YOU PUT.  CAN WE TASTE OUT OF THE SAME ONE?

NO.  I'M HAVING MY OWN.

WELL, I THOUGHT YOU WANTED SOMETHING TO SET IT ON.

WHILE YOU TASTE I WILL GET MINE OUT HERE AND PUT A LITTLE BUTTER ON IT.  I THINK I'M GOING TO LET MINE COOL.  JOHN, THIS IS ONE OF THOSE REALLY SIMPLE RECIPES.  I TOOK WAR EAGLE HOT ROLL MIX AND FOR A BREAD MACHINE MIX BUT YOU CAN DO IT BY HAND IF YOU WANT TO.  ROLL YOUR DOUGH OUT LIKE YOU'RE MAKING MAKE SIN  -- SIN NUMB ROLLS AND THEY COME OUT LIKE THIS.  A GREAT WAY TO HAVE GARLIC BREAD KIND OF NEW AND DIFFERENT WAY TO HAVE GARLIC BREAD WITH YOUR SPAGHETTI.

THIS IS REALLY SUPER GREAT.

DID IT TURN OUT GREAT?

YEAH, I TELL YOU WHAT YOU CAN GO HEAVIER ON THE GARLIC POWDER.

YOU FOLKS HEARD THAT HERE.

AND HEAVIER ON THE SEASONING.

DO YOU THINK YOU WOULD EVER HEAR JOHN SAY "HEAVIER ON THE GARLIC".

OTHERWISE --

IT'S GREAT.

I WASN'T REAL SURE HOW THIS ONE WAS GOING TO TURN OUT BUT PHYLLIS SPEER FROM THE ARKANSAS GAME AND FISH COMMISSION WAS COOKING IT SO I KNEW IT WAS GOING TO BE GOOD.  SHE CALLED IT OMELET IN A BAG.  I HAVE BEEN INSTRUCTED TO READ YOU SOMETHING.

OKAY.

A NOTE.

IT'S ACTUALLY A BOOK.

A NOTE TO PHYLLIS SPEER.  I AM WRITING THIS NOTE SHORTLY AFTER COMPLETION OF JOHN PHILPOT'S CORONARY EXAMINATION HERE IN MY OFFICE.  AS CUSTOMARY LIKE ALL MY PATIENTS I HAVE GIVEN HIM A EXAM CHECKING EVERYTHING AND I AM DELIGHTED I FOUND NO CARDIOVASCULAR PROBLEMS WITH JOHN DURING THIS EXAMINATION.  YOU AND OTHERS NEED TO BE INFORMED HOWEVER THAT JOHN DOES HAVE A PROBLEM IN WHICH YOU MAYBE INFLUENTIAL IN REACHING A SOLUTION.  JOHN PHILPOT SUFFERS FROM BISCUIT POISONING.  I FULLY REALIZE SOME OF YOUR RECIPES REQUIRE BUTTER, SOUR CREAM AND HALF AND HALF. I WOULDN'T PRESUME TO INSTRUCT YOU, A COOK WITH CREDENTIALS, ON YOUR DISHES.  HOWEVER WHEN IT CONCERNS JOHN MY RECOMMENDATION IS SIMPLE.  SUPPLY HIM WITH A SMALLER SPOON.  DR. ROSS CARDIOLOGIST.

WITH A SMALLER SPOON.

AND WE'RE GOING TO START OFF WITH HEN EGGS.

YEAH, THIS IS GOING TO BE SO MUCH FUN.

MORE FUN THAN THROWING EGGS.

YES.  WE'RE GOING TO MAKE OMELET IN A BAG.

IT WON'T BLOW UP?

NO.  THE FIRST THING I NEED YOU TO DO IS WRITE YOUR NAME ON THAT BAG SO WE KNOW WHICH ONE IS YOURS AND I WILL WRITE MY NAME ON MINE.

IS THAT PERMANENT STUFF THERE?

YEAH.  OKAY.  YEAH PERMANENT ENOUGH.  NOW, HOLD OUT YOUR BAG. HOPE UP YOUR BAG AND HOLD OUT YOUR BAG.  WE'RE GOING TO BREAK TWO EGGS IN THIS BAG.  THERE'S ONE.  THERE'S TWO.  NOW, OF ALL OF THE INGREDIENTS AND YOU CAN DO THIS WITH WHATEVER INGREDIENTS YOU HAVE OR LIKE. YOU GO THROUGH HERE AND ANYTHING YOU WANT IN YOUR BAG YOU PUT IN YOUR BAG.  RIGHT AFTER IN THE BAG SQUISH THEM UP.  YOU PUT WHATEVER LITTLE DABS OF THIS AND THAT WHILE I DO MINE.

AND GRAB THIS SPOON FOR --

NO.  YOU USE YOUR HAND FOR EVERYTHING BUT THE TOMATOES.

OH YOU DO?

YEAH.  I AM PUTTING ONE EGG IN MINE.  THE FIRST THING YOU WANT A QUART SIZE FREEZER BAG AND YOU WANT TO PUT TWO EGGS IN IT AND SQUISH IT UP.

PHYLLIS I DROPPED SOME CHEESE.

THAT'S OKAY.  I'M GOING TO PUT PEPPERS IN MINE AND HAM IN MINE.

IS THAT MUSHROOMS.

YEAH, THAT'S MUSHROOMS.  I'M GOING TO PUT ARTICHOKES IN MINE.

ARTICHOKES?  ARE YOU THAT FANCY?

YEAH.  AND YOU JUST CHOP UP AND THIS IS SO MUCH FUN TO DO FOR A BRUNCH AND CHOP UP THE STUFF AND SO THE PEOPLE CAN -- I'M GOING TO PUT A LITTLE SALT IN MINE.  DO YOU WANT A LITTLE SALT?

YEAH.

I BETTER HELP YOU WITH THAT. A LITTLE PEPPER.  THAT MIGHT BE TOO MUCH PEPPER.

NO.  IT'S JUST RIGHT.

OH GOOD.  YOU WANT TO SQUISH IT UP TOGETHER JUST LIKE THAT. ISN'T THAT FUN?  WHERE DID YOU COME UP WITH THIS?

GREG SENT ME THE RECIPE. TURN IT OVER BECAUSE YOU NOT AS MUCH AIR OUT AS CAN YOU AND TURN IT OVER AND SEAL IT.  IN THE MEANTIME YOU HAVE A VERY LARGE KETTLE OF WATER GOING AND YOU HAVE IT AT A ROLLING BOIL. OKAY.  YOU GOT YOURS?

YEAH.  PRETTY CLOSE.

OKAY.  I'M GOING TO DROP MINE IN.  DROP IT IN THERE.  I'M GOING TO MAKE A COUPLE MORE. YOU COOK THEM EXACTLY 13 MINUTES.

OKAY.  GOT YOU.

OKAY.  JOHN ABOUT 15 SECONDS. CAN YOU BELIEVE IT?  EXACTLY 13 MINUTES.

THAT'S RIGHT.  EXACTLY 13 MINUTES.  AND SOMETHING I FORGOT TO MENTION TO YOU.  YOU CAN UP TO SIX OR EIGHT IN A POT LIKE THIS AT ONE TIME.

HOW ARE WE GOING TO EAT THAT THING?  ASTRO NANT STYLE.

JUST WATCH.  ISN'T THAT THE COOLEST THING THAT YOU CAN IMAGINE?  THAT'S MINE.

DUPONT AND 3M BOTH WOULD MAY A FORTUNE.

IT JUST COMES OUT.  LOOK AT ALL THE CHEESE THAT IS MELTING. ANOTHER THING THAT I THINK WOULD WORK REALLY WELL AFTER YOU MADE THESE ROLL IT -- TAKE A FLOUR TORTILLA AND HAVE A BREAKFAST BURRITO.

YEAH.  YOU HAVE COME UP WITH THIS.

YEAH, I GOT YOU SOME FRUIT SALAD AND A BAGEL AND HERE YOU GO.  YOU TRY THAT AND I'M GOING TO TRY IT TOO?  WHILE YOU TRY IT I WILL TELL THE PEOPLE HOW TO DO IT.  IT'S TOO MUCH FUN AND NEXT TIME YOU HAVE A PARTY OR EVEN AT A CAMP GROUND AND HAVE THE WATER AT ROLLING BOIL.  USE A QUART SIZED FREEZER BAG WHATEVER PEOPLE WANT TO PUT IN AND SQUISH IT UP GOOD AND DROP IT IN THE WATER AND EXACTLY 13 MINUTES LATER YOU HAVE AN OMELET AND JOHN --

A HOT ONE WITH CHEESE IN IT. I KNOW IT'S GOING TO BE GREAT. CAN I POSSIBLY -- QUIT STEAMING.

I DIDN'T GET THIS -- I BETTER TASTE MINE WHILE JOHN IS DOING THAT.  YOU JUST CAN'T BELIEVE --

[INAUDIBLE]

YEAH, IT'S HOT.  BUT YOU CAN'T BELIEVE HOW GOOD THIS IS. THERE'S SOMETHING REALLY GOOD TO DO WITH KIDS.  IF YOU EVER WANT TO HAVE A PARTY OMELET IN A BAG. TRY IT.  IT WORKS.

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