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Cooking on the Wildside July 2013

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Grilled Catfish Pate

  • 1 lb. catfish fillets, grilled or broiled
  • 2 - 8-oz. packages cream cheese
  • 1 clove garlic, sliced
  • 1 Tbsp. Emeril's seasoning or creole seasoning
  • 1 tsp. Liquid Smoke
  • 1 tsp. black pepper
  • Juice of one lemon

Put all ingredients in a food processor and process until smooth with the catfish being in very small chunks. Serve on crackers, celery or favorite chips.

Crawfish Quiche

For pastry
  • 1 cup flour
  • tsp. salt
  • 1 stick butter
  • to cup ice water

Preheat oven to 375-degrees. Blend together flour and salt. Cut in butter until it resembles coarse meal. Drizzle with ice water and blend with fork until dough is formed. Roll out dough on a floured surface to a 12-inch round. Place dough in pie plate and crimp edges. Line shell with foil and place pie weights or dried beans on foil and cook about 20 minutes. Remove foil and cook about 10 minutes more. Remove from oven and cool.

Filling
  • 1 4-oz. package crawfish tails, cooked
  • 4 large eggs
  • 2 cups heavy cream
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped cilantro
  • 1 tsp. Old Bay seasoning
  • tsp. black pepper
  • Dash of ground nutmeg
  • cup grated Monterey Jack cheese
  • cup grated Swiss cheese

Whisk eggs, cream, parsley, cilantro, Old Bay, pepper, and nutmeg. Stir in cheeses. Add crawfish. Pour into pre-baked pie shell and bake about 45 minutes at 375-degrees until filling puffs and is no longer wobbly in center. Cool 10 minutes before serving.

Tin-Can Ice-Cream

  • 1 cup whole milk
  • ½ cup sugar
  • Egg substitute to equal 1 egg
  • ½ tsp. Vanilla
  • 1 cup heavy cream

Place ingredients in 1 lb. coffee can and cover with plastic lid. Place 1 lb. coffee can in a 3 lb. coffee can. Pack crushed ice around smaller can and pour at least ¾ cup rock salt evenly over ice. Cover large can with plastic lid. Roll back and forth for 10 minutes on sturdy table or floor. Open outer can and remove small can. Stir ingredients with rubber spatula, scraping the inside walls of can. Drain water from large can. Return small can to inside of large can. Pack with more ice and salt. Roll can for 10 minutes. Check ice cream. If still soupy, drain and add more ice and salt. Continue process until ice cream is stiff.

TRANSCRIPT

CAN YOU BELIEVE IT?

NO, I CAN'T.

WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.

WE HAVE AND IT'S WE'VE HAD A BUNCH OF FUN.

WE'VE HAD A BUNCH OF FUN.

AND WE'RE BEEN OVER THE STATE AND COOKED A LOT OF THINGS AND YOU HAVE TO SUFFER JUST LIKE I AM.  STICK AROUND.

PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH COMMISSION USUALLY DOES COOKING AT THIS POINT ON COOKING OUT DOORS.  THIS TIME SHE IS DOING SOMETHING DIFFERENT AND PREPARING GRILLED CATFISH. FOLKS WE'RE FINALLY GOING TO DO IT RIGHT.  WE'RE GOING TO START AND DO IT BACKWARDS.  SHE'S HAS THE FISH GOING.

IT'S COOKED.

HAND IT TO ME AND GIVE ME A FOLK.

NO.  YOU CAN'T EAT IT YET.  I DON'T WANT YOU TURNING THE NOISE UP AND THIS IS GRILLED CATFISH PATE.

PATE.

BUT YOU COULD CALL IT ANYTHING.

AUTOMATICALLY --

YEAH WHEN YOU SAY PATE.  YOU COULD CALL IT SPREAD.

SMEAR.

BUT THAT IS WHAT I WOULD CALL IT.  THE THING ABOUT THIS RECIPE JOHN SOME TIME WHEN YOU'RE GRILLING, GRILLING CHICKEN OR ANYTHING TAKE A POUND OF CATFISH FILET AND GRILL IT.

THAT MEANS BONELESS.

RIGHT.  OR IF YOU HAVE CATFISH AND GRILL EXTRA, ABOUT A POUND.  THIS RECIPE CALLS FOR A POUND AND PUT IT IN A ZIPLOC BAG AND WHEN YOU HAVE COMPANY YOU CAN MAKE IT.

IT WILL FREEZE.

THE CATFISH WILL, OR YOU CAN KEEP IT IN THE FRIDGE FOR A COUPLE OF DAYS.  THIS IS ONE OF THE EASY RECIPES.  WE HAVE A POUND OF CREAM CHEESE.

WOW.

THAT IS SOFTENED.  WE'RE GOING TO PUT EVERYTHING IN THE FOOD PROCESSOR AND DO THAT.  WE TAKE THE CATFISH AND JUST KIND OF DO IT UP IN THERE LIKE THAT.

I TAKE IT YOU'RE GOING TO TURN THAT THING ON IN A MINUTE AND IT IS GOING TO --

YEAH, IT CERTAINLY IS.  NOW, WHEN I GRILLED THIS CATFISH JOHN I PUT A LITTLE BIT OF THE EMRILS ON IT.

I COULD TELL THERE IS SEASONING. THAT'S

THAT'S WHAT WE'RE PUTTING IN HERE TOO.  THIS STUFF IS REALLY GOOD.  I REALLY LIKE THIS STUFF. IT'S NOT SO SALTY.  IT DOESN'T SEEM AS SALTY AS THE OTHERS. WE WILL PUT ABOUT A TABLESPOON, MAYBE MORE, NOT MUCH.  AND THEN ONE OR TWO GROVES OF GARLIC. THIS WAS ONE BIG SO I PUT ONE. JUST CHOP IT UP AND PULVERIZES IT BETTER AND THEN WE'RE GOING TO PUT THE JUICE OF ONE LEMON AND DO YOU KNOW ABOUT PUTTING A LEMON IN A MICROWAVE?

NO.

IF YOU TAKE THE LIMON IN THE MICROWAVE FOR 15 SECONDS AND HEATS IT UP AND MORE JUICE.  I DON'T KNOW WHY.

AND JUST DO THAT.

IT MAKES IT BETTER.

DID YOU MICROWAVE THAT ONE?

YEAH.  YOU DIDN'T SEE ME DID YOU?

NO.  BUT I SAW YOU STRAIN THAT AND I COULD HAVE TAKEN IT OFF YOUR HANDS.

IT'S THE WAY I STRAIN MY LEMONS.

IT ALL GETS TO THE RIGHT PLACE.  IF IT DOESN'T LICK IT OFF.

THEN WE'RE GOING TO PUT A TEASPOON OF LIQUID SMOKE.

[INAUDIBLE]

THAT WOULD BE GREAT.

BECAUSE I WILL LEAN OVER.

EVEN THOUGH WE DIDN'T SMOKE OUR -- WE JUST GRILLED THE FISH BUT WE'RE GOING TO ADD A TEASPOON OF THE LIQUID SMOKE AND THAT WILL MAKE IT TASTE LIKE IT'S SMOKED AND THEN OH I DON'T KNOW -- MY HANDS --

CAN I DO THIS?

I THINK YOU HAVE TO DO IT. I HAVE A BRAND-NEW ONE.

YOU HAVE BIG PEPPER CORNS IN THERE TOO.  AM I DOING GOOD?

YOU'RE DOING GOOD.  I THINK THAT IS ENOUGH.  THEN THAT IS ALL OF THE INGREDIENTS.  PUT THE LID ON AND WE WANT TO PULSE IT.

THAT IS PEPPER CORNS.  NOT CHI AN.

WE DON'T HAVE THAT.

BUT THIS IS A WONDERFUL WAY TO USE UP -- TO DO THE CATFISH A LITTLE DIFFERENT, DO SOMETHING A LITTLE DIFFERENT.  LIKE I SAID YOU COULD DO IT AHEAD OF TIME AND FREEZE THE CATFISH AND ALL YOU HAVE TO DO -- EVERYTHING ELSE AND THE CREAM CHEESE, GARLIC AND SEASONING.  IF YOU DON'T HAVE EMERILS YOU COULD USE ANOTHER.

WOULD YOU FREEZE THIS.

NO, YOU DON'T WANT TO FREEZE IT BECAUSE THERE IS CREAM CHEESE IN IT AND I LIKE TO TAKE IT ONE TIME AND PUNCH IT DOWN LIKE THAT AND THEN DO IT BUT I MEAN IT'S LIKE ALMOST READY.

  AFTER YOU GET THROUGH BLENDING THAT UP TOGETHER IS THERE ANYTHING ELSE YOU'RE GOING TO DO TO THAT?

I'M GOING TO PUT IT IN THIS BOWL.  NORMALLY I WOULD PUT IT IN THE REFRIGERATORS FOR A COUPLE OF HOURS OVER NIGHT AND LET IT GET CHILLED.  YOU DON'T HAVE TO BUT THE FLAVORS MIX BETTER.  LET ME SHOW YOU SOMETHING.  YOU CAN GET YOURSELF A CRACKER THERE AND TRY THIS.

CROSSED MY MIND.

WHEN I WAS PLAYING WITH THIS RECIPE THAT SAM AND I DID AND IT WORKED OUT JUST GREAT.  I WILL FIX YOU ONE.  YOU TAKE A LITTLE LIKE THAT AND CATFISH PATE ON IT.  LET ME SHOW YOU SOMETHING THAT WE DID THAT WAS REALLY GOOD.  WE TOOK CELERY AND PUT THIS PATE IN CELERY LIKE THIS. WOULDN'T THIS BE GREAT FOR A PARTY?

MINE TOO?

YEAH.  THAT IS YOURS TOO.  I WILL SCOOT IT OVER HERE BECAUSE I KNOW HE WILL EAT MORE AND WHILE HE'S TASTING THEY WILL TELL YOU THE RECIPE.  SOMETIME WHEN YOU'RE GRILLING TAKE ABOUT A POUND OF CATFISH AND YOU COULD USE OTHER FISH IF YOU WANTED TO AND I LIKE CATFISH BECAUSE OF THE CONSTITUENCY BUT USE A POUND OF CATFISH AND GRILL IT WHEN LOOKING THE NEXT DAY.  YOU CAN MAKE AT THIS TIME SAME DAY OR THE.

NEXT DAY ON FREEZE IT AND USE IT WHEN YOU WANT TO.  GARLIC AND CREAM CHEESE AND SEASONING THAT YOU MIGHT HAVE, A TEASPOON OF LIQUID SMOKE, BLACK PEPPER AND JUICE OF A LEMON.  PUT THAT IN A FOOD PROCESSOR AND PROCESS IT UNTIL IT'S SMOOTH AND YOU HAVE CHUNKS OF CATFISH IN THERE. SERVE IT ON CRACKERS OR ON CELERY.  I BET YOU COULD MAKE A SANDWICH OF.

YOU COULD.  MAKE SURE TO TRY IT WITH THE CELERY.

THAT'S GOOD ISN'T IT.

GOOD FOR YOU.

GRILLED CATFISH PATE.

WHO WAS IT THAT SAID REAL MEAN DON'T EAT QUICHE?  THEY NEVER TRIED THE CRAWFISH QUICHE COOLED UP BY PHYLLIS SPEER OF THE ARKANSAS FISH AND GAME COMMISSION.  I KNOW WHAT PHYLLIS IS MAKING THIS TIME.  SHE'S MAKING PEA GRAVEL PIE.

ANYONE KNOWS WHEN YOU DO THE CRUST AND YOU CAN DO THIS AND USE PEAS OR MARBLES.

WEIGHTS.

THIS WEIGHTS DOWN THE BOTTOM OF THE CRUST.

HOW COME?

BECAUSE IF YOU PARTIALLY COOK A CRUST IT WILL BUBBLE UP AND GET HOLES SO YOU WEIGHT IT DOWN LIKE THAT.  WE'RE AT THE POINT WHERE THE CRUST IS PARTIALLY COOKED.  I HAVE ALREADY DONE THAT BECAUSE WE'RE COOKING CRAWFISH QUICHE OR CRAWFISH PIE IF YOU DON'T LIKE THE WORD "QUICHE"  BUT IT'S REALLY GOOD. I DON'T KNOW IF YOU HAVE CAUGHT CRAWFISH BUT IT'S FUN. ACTUALLY SOMETIMES AT THE RIVER WE CAN COPY ENOUGH FOR THE PIE.

YOU CATCH THEM.  I JUST TURNED OVER ROCKS.

BUT THEN YOU CATCH THEM.

YEAH.

I'M NOT GOOD AT IT.  I JUMP BACK AND THEY CAN HURT BUT I HAVE TO ADMIT THESE ARE STORE BOUGHT AND CRAWFISH TAILS AND YOU CAN BUY THEM FROZEN AND THEY WORK WELL.

THE COLOR THEY HAVE BEEN IN A BOIL?

YES THEY HAVE BEEN IN A BOIL AND PEELED THE TAILS LIKE THAT SO WE'RE GOING TO TAKE FOUR EGGS --

WAIT BEFORE YOU CRACK THAT.

YOU TALK WHILE I CRACK.

WELL PHYLLIS THIS EEG IS BROWN.

IT'S YELLOW INSIDE.

THEY TOLD ME BROWN SHELLED EGGS WERE ROOSTER EGGS.

I WILL WATCH NEXT TIME THEY'RE LAID TO SEE IF THEY'RE ROOSTER EEGS.

YOU NEED THIS TOO?

I DO NEED THIS.  COULD YOU DO A STUDY AND FIND THAT OUT?

I CAN DO THAT.

PRETTY MUCH WE'RE GOING TO WHIP IT AND DUMP THE INGREDIENTS.

DO YOU WANT ME TO PUT THIS --

NO, WE DON'T NEED THAT UNLESS YOU WANT TO EAT THAT.  NOW, THIS IS NOT YOUR LOW CALORIE DISH. WE HAVE FOUR EGGS AND TAKING TWO CUPS OF CREAM.

MAN, GOING TO BE GOOD.

I GUESS YOU COULD USE HALF AND HALF OR MILK BUT IT WON'T BE AS GOOD AS CREAM.  THEN WE'RE GOING TO ADD A COUPLE OF TEASPOONS OF CILANTRO AND PARSLEY THAT WE CHOPPED UP.

THEY LOOK A LIKE.

OLD BAY SEASONING IF YOU NEVER USED THIS IT'S REALLY GOOD ON CHICKEN, TURKEY.  I USED THE MEASURING SPOON.

YOU CERTAINLY DID.  THAT MUST BE EXPENSIVE.

YEAH.  THAT'S WHY I MEASURE THAT OUT.  IT'S NOT IN MY BUDGET SO I HAVE TO RATION THAT.

PLUS YOU HAVE TO DO YOUR --

GET A LOT PEPPER AND THEN JUST A SMIRCH OF NUTMEG AND DO IT LIKE THIS WITH THE WHOLE ONES AND MORE FLAVOR IN THE BOTTLE.

THAT'S ALL YOU NEED.

YEAH, WHEN YOU ADD NUTMEG TO DISHES LIKE THIS IT JUST BRINGS OUT THE OTHER FLAVORS.  YOU WON'T TASTE NUTMEG BUT GIVES THE TOUCH OF SWEET AND BRINGS OUT THE FLAVOR.  THEN WE HAVE HALF A CUP OF SWISS CHEESE AND HALF A CUP OF MONTEREY JACK THAT WE GRATED AND YOU PUT THAT IN THERE.  STIR THAT AROUND.  ADD THE CRAWFISH IN HERE AND I USUALLY LET THESE DRAIN LITTLE BIT.  THAT WAY -- BECAUSE YOU'RE PUTTING THEM IN LIQUID AND THAT WAY --

YEAH.

IT'S NOT SO SOUPY.  MIX THAT UP AND THEN WHAT WE HAVE TO DO IS POUR THAT IN PIE THAT -- PIE CRUST THAT HAS BEEN PARTIALLY CRUST WITH THE WEIGHTS ON IT. POUR THAT IN THERE.

DO YOU NEED A HAND?  YOU GOT IT.

IT'S GOING TO BE PHYLLIS FULL NOW.

IT SURE IS.

YOU KNOW THAT, DON'T YOU?

PILE IT UP IN THE MIDDLE.

I DON'T THINK WE'RE GOING TO PILE IT UP IN THE MIDDLE.

GOING TO SPREAD.

IT'S GOING TO BUBBLE UP.  WE WILL SAVE THE REST.  THEN WE'RE GOING TO COOK IT AT 375 OH GOSH FOR ABOUT 45 MINUTES.

BOY YOU TALK ABOUT STEADY HANDS.

YOU'RE IN FOR A TREAT.

45 MINUTES.

45 MINUTES.

OKAY.

DIDN'T THAT TURN OUT BEAUTIFUL?

THAT IS GORGEOUS. IT REALLY IS I THINK YOU WILL BE AMAZED HOW MILD AND HOW GOOD IT IS.  I WILL TELL YOU THIS YOU COOK IT FOR 45 MINUTES IN THE OVEN AND TAKE IT OUT AND YOU WANT IT TO SIT JUST TO COOL FOR ABOUT 10 MINUTES BECAUSE WHEN YOU FIRST TAKE IT OUT OF THE OVEN IT'S PUFFED UP AND THAT IS FINE BUT THEN YOU WANT IT TO SET AND WILL SHRINK BACK DOWN.

I WANT IT TO SET.

I'M SORRY ABOUT THAT. THAT'S A GOOD POINT.

NOT NECESSARILY FOR IT TO GO DOWN AND HARDEN UP AND BECOME GENUINE CRAWFISH QUICHE.

IT DOES HAVE CHEESE IN IT THOUGH.  NOW LOOK AT THAT. DIDN'T THAT TURN OUT BEAUTIFUL?

THAT IS BEAUTIFUL.

LET'S SEE.  THERE IS NOT MUCH SMOKE FROM THAT JOHN.  THERE IS JUST A FEW VAPORS COMING UP.  I THINK IT WILL BE OKAY.  WELL, YOU TASTE THAT AND I'M GOING TO TELL THE FOLKS HOW TO MAKE IT.

[INAUDIBLE]

YES, YOU HAVE.

AND IT ALMOST KILLED ME TOO. YOU HAVE A LITTLE WHILE TO BLOW ON THAT WHILE I TELL THE FOLKS HOW TO MAKE IT.  FOR THE PASTRY TOOK THE HALF CUP OF FLOUR AND SEA SALT AND MIX IT UP AND IN A CUP OF BUTTER.  YOU CAN MAKE YOUR OWN PASTRY IF YOU HAVE A FAVORITE PIE CRUST AND YOU CAN USE THE REFRIGERATED ONE AND DON'T TELL ANYONE.  MAKE THE CRUST.  PUT IT IN THE PAN. COOK FOR 10 MINUTES.  LET IT COOL WHILE YOU'RE MIXING UP THE BATTER AND WE USED PRECOOKED CRAWFISH TAILS.  YOU COULD ALSO DO YOUR OWN IF YOU WANT TO TO. FOUR EGGS.  TWO CUPS OF CREAM -- SORRY JOHN, 2-TABLESPOONS OF CHOPPED CILANTRO AND PALS REE AND OLD BAY SEASONING AND SWISS CHEESE AND MONTEREY JACK GRATED AND MIX THAT ALL TOGETHER, POUR IT IN THE PIE CRUST AND COOK FOR ABOUT 45 MINUTES.

PHYLLIS THERE ARE NO REAL STRONG FLAVORS IN HERE.

NO, IT'S MILD FLAVORS AND EVEN BEFORE THE CRAWFISH WAS SMELLING STRONG.

WELL, I WOULD THING IT WOULD TAKE UP IN THE BOIL.

IN PART IT'S ONE OF THE VERY DELICATE FLAVORS.

CERTAINLY DELICATE FLAVOR. THE ONLY THING I CAN REALLY TASTE IS THE ROOSTER EEGS.

SO IF YOU WANT TO TRY ROOSTER EEG   QUICHE OR CRAWFISH QUICHE TRY THIS RECIPE.

IT'S GOOD.

GOOD.  I AM GLAD YOU LIKE IT.

PHYLLIS SPEER OF ARKANSAS GAME AND FISH GETS A KICK OUT OF SURPRISING ME AND WITH TIN CAN ICE CREAM.  THE ONLY THING THAT YOU NEED IS SNOW.

SNOW OR A OLD CRANK.

ICE CREAM.

IT WOULD BE GOOD FOR SNOW ICE CREAM.  WE ARE MAKING ICE CREAM.

ARE YOU REALLY?

BUT WE'RE MAKING TIN CAN ICE CREAM.

TIN.

WE'RE MAKING ICE CREAM IN THIS CAN RIGHT HERE.

OH NO.

I PROMISE IT'S GOING TO BE GOOD.  THIS IS SO MUCH FUN TO DO WITH YOUR KIDS.

THIS IS A TRICK.  ICE CREAM AND EVERYTHING YOU CAN IMAGINE AND MADE IT IN A SKILLET, A COWBOY HAT.  SHE'S MADE IT IN EVERYTHING YOU CAN IMAGINE.

NOW A TIN CAN.  WHAT YOU NEED IS A LARGE AND A SMALL COFFEE CAN.  WE'RE GOING TO MIX THE ICE CREAM UP IN THE SMALL ONE.  WE NEED CUP OF WHOLE MILK.

THAT'S THE ICE CREAM WE'RE GOING TO MAKE.

IT SHOULD BE ENOUGH FOR ME AND YOU.  ABOUT HALF A CUP OF SUGAR AND USE EGG SUBSTITUTE AND THE AMOUNT FOR ONE EEG AND THAT IS A QUARTER CUP.  PUT THAT IN THERE AND THEN HALF A TEASPOON OF VINALLA AND LAST BUT CERTAINLY NOT LEAST IS A CUP OF CREAM.

WHIPPING CREAM.

HEAVY CREAM.

HEAVY CREAM, A CUP OF CREAM. WE PUT THAT IN THERE AND STIR THAT UP REALLY GOOD.  THAT EVEN SMELLS LIKE ICE CREAM ALREADY. JOHN SMELL THAT.  IT DOES SMELL LIKE ICE CREAM.

ICE CREAM IN A COFFEE CAN.

YEAH IN A COFFEE CAN.  NOW WE'RE GOING TO PUT THE TOP ON THIS BUT WHAT I LIKE TO DO AS AN EXTRA PRECAUTION I LIKE TO USE THE FRESH AND SEAL STUFF AND PUT THAT OVER THAT FIRST.  THEN YOU PUT THE LID ON THAT.

THAT STUFF WILL STICK TO THE CAN?

STICKS TO THE CAN.  THEN WE HAVE OUR ICE HERE.  WE'RE GOING TO PUT THIS CAN IN THIS CAN.

I KNOW WHERE YOU'RE GOING.

NOW YOU WANT TO OPEN UP THE ROCK SALT FOR ME WHILE I AM PUTTING THE ICE DOWN IN HERE AND YOU KNOW JOHN ALL THESE YEARS YOU'VE WATCHED ME COOK AND YOU HAVE EATEN AND YOU WATCHED ME AND HE'S EATEN AND HE'S WATCHED ME AND HE'S EATEN AND NOW HE HAS TO EARN THE ICE CREAM.  I'M GOING PUTTING YOU TO WORK.

I DON'T SEE ANY ICE CREAM. I DON'T SEE A CRANK ANYWHERE.

YOU JUST WATCH.  LET ME HAVE THE ROCK SALT AND HALF FULL AND PUT THE ROCK SALT ON IT AND DO IT OVER THAT.  THEN WE ADD SOME MORE ICE.

MORE ICE.  ROCK ICE IF YOU DON'T KNOW THAT SUPER SAT WAITS THIS THINGS AND CAUSES IT TO GET COLD.  IT GETS TO 32-DEGREES WITH THE SALT ON THERE.  OF COURSE IT WILL ALSO START TO MELT.

AND THEN WE'RE GOING TO PUT A LITTLE MORE SALT.

MORE ROCK SALT.

MORE ROCK SALT.  GET THAT OFF OF THERE.  THEN WE'RE GOING TO PUT THE LID ON.

YEAH.

JOHN, I'M GOING TO CLEAN THE TABLE OFF AND I WANT YOU TO SIT DOWN IN THAT CHAIR.

OKAY.

OKAY.  SIT DOWN IN THAT CHAIR.

ALL RIGHT.

I'M GOING TO FIX YOU RIGHT UP.

I'M NOT REALLY REAL STRUCK ON THE IDEA OF EATING THAT ICE CREAM YET.

TRUST ME WHEN IT'S MADE YOU'RE GOING TO GET STRUCK ON IT.  I'M GOING TO SIT ON THIS SCPEND YOU AND I ARE GOING TO SWAP STORIES AND ROLL THIS BACK AND FORTH.  KEEP ON ROLLING. YOU HAVE TO DO IT FAST NOW. WE'RE TURNING ICE CREAM.

I DO NOT BELIEVE THIS.

WE'RE GOING TO DO IT FOR 10 MINUTES AND STIR THIS AND PROBABLY TAKE ABOUT 30 MINUTES TO MAKE ICE CREAM.

REALLY?  IS THIS GOING TO WORK?

YOU WAIT AND SEE.

OH MY -- IT'S GETTING COLD. I GUARANTEE YOU THAT.

WELL, JOHN YOU SAW WHAT IT LOOKED LIKE AT 10 MINUTES WHEN WE STARTED AND AT 20.  DO YOU THINK IT'S ICE CREAM YET?

I THINK IT'S GOING LOOK LIKE MILKA MANGANESA.

LOOK HOW THE CAN FREESES UP. IF YOU REACH UP AND HAND ME THE BOWLS WE WILL SEE IF WE HAVE ICE CREAM.

YOU'RE PRETTY SURE.

LET'S SEE.  OKAY.  HERE WE GO.

PHYLLIS --

LOOK AT THERE.  LOOK THERE JOHN.

IT ALWAYS WORKS FOR HER.

LOOK IT THERE.  CAN YOU BELIEVE THAT?

DO YOU NEED A WOOD CHISEL?

NO.  LOOK IT THERE.  CAN YOU BELIEVE THAT?

OH MY GOSH.

HERE WE GO.  I BET LITTLE KIDS GET A CHARGE.

THIS IS FUN.  I DID THIS WITH GIRLS AT A CAMP AND THEY SAT SPREAD LEGGED AND I DIDN'T THINK YOU WANTED TO DO THAT.

NO.

TIN CAN ICE CREAM.

LOOK AT THAT.  ISN'T THAT PRETTY?

IT IS ISN'T IT.  YOU TAKE A 1 POUND COFFEE CAN AND WHAT USED TO BE A 3-POUND COFFEE CAN AND YOU PUT IN MILK AND SUGAR AND VANILLA.

IT'S GOOD ICE CREAM, YEAH.

AND CREAM AND YOU'VE GOT --

HEY PHYLLIS --

TIN CAN ICE CREAM.

COULD YOU DOUBLE THE RECIPE IN THAT CAN?

NO.

YOU COULDN'T DO IT?

PLUS IT NEEDS ROOM TO MAKE AND SWELLS UP.

THAT'S RIGHT AND THE AIR.

BIGGER CAN A LITTLE BIT OF ICE, A LITTLE BIT OF ROCK SALT AND GET THE KIDS INVOLVED ROLLING IT BACK AND FORTH AND YOU HAVE GOOD -- THERE IS NO REASON YOU COULDN'T DO PEACH, CHOCOLATE.  YOU COULD DO ANYTHING YOU WANTED.

FLAVOR IT THE WAY YOU WANT.

PUT FRESH PEACHES IN IT.

I WONDER IF THERE IS ANOTHER SIZE OF CAN YOU CAN USE.  MAYBE A BIGGER --

I DON'T KNOW, WHY DON'T YOU GO HOME AND TRY THAT TIN CAN ICE CREAM.

I WILL STAY AT YOUR HOUSE.

ALL RIGHT.

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