【BTV/1080P】大廚下鄉記【英語中字/20集全】 P9 - 大廚下鄉記 E17+E18 美妙的牛肉+愛德華的梭子魚

什麼是世界上最美麗的牛肉 她的牛肉是西方最好的牛肉 我會把她穿著的肥皂脫掉 這太棒了 我不覺得我能騎馬 我現在就在後面 好 你怎麼說Beef在俄羅斯 Aragida 不 我無法吞下 你無法吞下 那是我的牛 那是我 Lynn Crawford 多年來我擔任最有名的廚師 在最華麗的酒店裡 我煮給最有名的和最富有的人吃 但你知道嗎 我失去了我的大城市 我找到了我的靈魂 我有很多事情要做 我一直夢想要成為一名牛女 每個萬聖節 我都會穿著牛仔褲 你知道 我穿著一條牛仔褲 成為牛仔褲需要一點勇氣 你必須有一定的決心 才能堅持下去 我長途跋涉 到野外 與一群牛仔男合作 養牛的舊式風格 為什麼不 你從來沒有做過 我們是很傳統的 我們做的事情 很像他們幾百年前做的 這可能看起來像電影 但這就是我們所做的 我們的牛肉 是西方最好的牛肉 世界會變成怎樣 這是牛肉 美麗的牛肉 我們的草地 我們的牛群 我們整理好 這就是我們一直做的 這就是我們永遠會做的 我是Lynn 我是John Greig 很高興認識你 我真的不敢相信 我終於成為一名牛仔 我們很高興 你來到野外 Lynn的個性非常保留 你出生在這裡嗎 差不多 你一輩子都當牛仔嗎 我一輩子都當牛仔 你的聲音很低 所以牛仔和牛仔 是一種地區的感覺 牛仔是一個比較簡單的詞語 Buckaroo是一個比較簡單的詞語 大家好,我是Lynn 在偉大地區 加拿大、意大利、俄羅斯、新加坡 他們叫做Buckaroo 你好嗎 有一點閃耀 Macky,你認識Lynn嗎 不是 我們去騎摩托車 站出來 Marc 你好,Marc 你好,我是Marc 很高興認識你 所有人都穿著最好的服裝 Becca,我是Lynn 你好 Becca,你好 很高興認識你 你認識John嗎 他是我的家人 你看 你很像電影裡的角色 這不太像電影吧 有點尷尬 如果你能給我展示 Buckaroo的能力 在你的農場裡 養出美麗的牛 我會為你做一頓飯 你永遠不會忘記 我喜歡吃 這很合理 在菜單裡 你的美麗的牛 聽起來不錯嗎 你要給我展示很多嘗試 很多什麼 嘗試 我會給你很多嘗試 我會嘗試 如果你想成為Buckaroo 有一個必須的工作 其實很容易 好 我要為你做一頓炒牛 如果你想成為Buckaroo 你就要吃 炒牛 炒牛是 從鍋裡取出的蝦 放在火上 放在農場裡 做Buckaroo做的事 吃Buckaroo吃的東西 每個Buckaroo 都是炒牛 好 我要做了 今天嗎 對 好 感覺如何 感覺很好 可能 我吃不下 什麼意思 吃不下 我吃不下 好 我做不到 我不會再做了 太好了 我不會再做了 好 我會成為Buckaroo 你不知道的 好 很驚訝 Chef Lynn吃了她的炒牛 我真的以為她會吐出來 今天的工作是Brandy 是 這是你的 這個炒牛還在西方 這是很重要的 這是我們的品牌 這是我們世界的代表 但是 我不會讓任何人 給我一副Tattoo 如果他們沒有體驗過 放下 就這樣 我非常擔心 把新人放進腦裡 好 開始 最重要的是 當你握著鑰匙的時候 Lynn會做的 就是要快 好 Lynn 這裡有一個 好 我往下走 我可以先練習一下嗎 把腳放在那裡 我把腳放在這裡嗎 對 好 這裡 最重要的是 鑰匙要直直的 往下 好 很好 我其實很驚訝 她很擅長用鑰匙 我好緊張 也好想做個好工作 這裡 這裡嗎 往上一點 往上 很好 給我鑰匙 不 你掉了 我真的掉了嗎 下一次就在這裡 大致上 你只要把頭髮擦乾 就沒問題了 你知道熱鑰匙的品牌 很痛苦 我會幫你 哇哇哇 但對我來說 比鑰匙更痛苦 鑰匙準備好了嗎 我必須要做到 一夜之內 總之 Lynn做得很好 做得好 謝謝你 做得好 謝謝 我做到了 太棒了 這很重要 我們要煮點牛肉 這太棒了 我感覺 我身體的肌肉 完全被吸收了 非常感謝 哇 我的嘴巴在冒水 它好嫩 你看 多多汁 我們有一個紐約旅遊 你的牛肉煮好了 好的 多多汁 滋味滋味 好滋味 今天的牛肉 是我吃過最棒的時刻 絕對的 我絕對不會忘記 非常好吃 我絕對不會忘記 你的牛肉 會像什麼樣 牛肉 美麗的牛肉 你的牛肉 是西方最棒的牛肉 I'm gonna take that snot rag off that she's wearing Oh, this is great! I don't think I can get up on a horse I'm right now behind OK How do you say beef in Basque? Aragida Oh, no I can't swallow it You can't swallow it Always dreamed about being a cowgirl Every Halloween I used to dress up in spurs and cowboy boots You know, I had that little neckerchief It takes a little bit of grit to be a cowboy That's me, Lynn Crawford For years I've been a top chef at the fanciest hotels I've cooked for the rich and the famous But you know what? I've lost big city To find my inspiration I've got things to do, places to go Part of the story that I haven't told anybody about yet Is that I'm really afraid of horses I used to love riding horses But one day I actually got bucked off a horse Let's just say nothing has really been quite the same since Hey Mark, how are you? Good, how are you? Morning I need Lynn to check my horses out And hopefully get them ready for the cattle drive We're going on a cattle drive tomorrow I'm gonna go We'd like you to, yeah Don't you want to be a buckaroo? We're going on a cattle drive? Well, I would love to, but What part of being a buckaroo? The only thing is, you know Years ago, Mark, I used to ride And I had a really bad accident And I haven't been on a horse since And to be perfectly honest I don't think that's a... I love horses, but I just, like, I've got I've got this really bad memory You gotta be kidding me I'm now on a scale of 1 to 10 Embarrassment, 10 That's my cowboy How about you help me check out my horses And we'll be comfortable around them And we'll just see what happens Okay, no, I mean, I'd love to I love horses, I really, really do When you're checking the body of a horse for soundness You can hear him panting It's like shaking hands with a horse You're looking for any bumps or scrapes or cuts on the legs Or anywhere on the body I want you to put your hand right here Yes I want you to do exactly what I did You always check out horses Before you use them for any type of cow work Get in here, right behind me Yeah Follow the leader You just keep your hand on him Yeah Get right behind me What are you doing? I don't know what I'm doing Come on, Donner, let me Get in See? Now just step over here Yes I'm right now behind, okay? And just don't take your hand off Knowing how to shoe a horse properly Is a big part of being a buckaroo Just pull towards me Just keep the... I'm not doing it, you're doing it No, come on this side and do it Okay Get underneath there You want to be a buckaroo Now pull that way Matic, there you go Perfect Bingo, bango, bongo I know I have to be quiet and calm around the horses Now hit it, hit it Hit the nail I don't want to hurt him You won't hurt him I'll let you know if you hurt him No, I'm not that small That's all right If I could really say what I was feeling inside Now take the claws Yes And grab underneath Okay There you go And then Easy, don't hit me All right And then you're going to tap it Just like that against the hook Okay Oh, my God Good, good, good Yes That looks pretty good I mean, not bad The nails are a little shallow But that's okay You did a great job And I can't believe I did it I did awesome Ranger, you look beautiful All right Well, we'll see you tomorrow then, Mark, okay Yes, ma'am, bright and early You know what? I have to start working on my dinner All right, we'll see you then See you Now Mark and John tell me That there are people from the Basque Country That have settled in these parts North of Spain, south of France That's where the Basque Country is They also tell me That there's this incredible restaurant in town That makes a mean Basque beef stew Hello Hi Yeah, I'm Mark Nice to meet you You know, John and Mark said That you might be here And that I may be To maybe check out The rest of the people Your beef stew That they love so much Okay, I'll make I'll put you to work Finally I'm in an environment Where I feel comfortable Okay, so This is called what in Basque Guisadua I don't know Here we go How do you say beef in Basque Aragia Oh no Say again Aragia Say it, take your hat How do you say garlic in Basque Garlic Bachuria Lots of bachuria So how do you say onions in Basque Capulia Yeah, it's in Capulia How do you say mushroom Marechigua Oh no, no, no How do you say celery We say celery Thank goodness Now I have to write that one down How do you say potatoes Lursagara Very simple Say it Lursagara It's time for the finishing touches On the guisadua A little white wine White wine Peas Sweet peas Now we're gonna put the little Parsley And parsley Oh, it looks fantastic Look at this You and I I'm in a Basque restaurant Wow, how does that ever taste Earthy, delicious, simple All the vegetables and the little peas I brought the Basque food How do you say thank you Esquerregasco We're carrying our own heritage This far away from home Esquerregasco with all of my heart How do you say that Esquerregasco OK, thank you So today I've been told To show up for the cattle drive I'm really excited But the fear is still there I don't think I can get up on a horse I understand where Chevron's coming from Are you serious Is that really from me Great He's got a cowboy hat I understand that she doesn't want to try it again People get hurt in this job You put a saddle on it That's crazy And it's something I really think about As my kids are getting horseback I don't really look the part, do I I'm a bit of a city slicker at the same No, no, actually you look really good But there is one little thing They're amazing Oh, this is great I'm going to take that snot rag off that she's wearing Give her something nice to wear Beautiful Do I look OK That looks very good actually That looks like a true blue buckaroo They want me to be happy All right I would never ever do a cattle drive on a four-wheeler Staying strong Ever I'm able to maneuver myself As well as my buckaroo friends On horseback Howdy saddle pal I'm now a saddle pal Yes you are Yes Everybody should be a cowboy For a bit And finally I got two All you need now is a beer and you're all set Yes, yes, yes Which means that I have to hold up my part of the deal It's time to cook What would the world be like without beef Beef, beautiful beef Our beef is the best beef in the west I'm going to take that snot rag off that she's wearing Oh, this is great I don't think I can get up on a horse I'm right now behind OK How do you say beef in Basque Aragida Oh no, I can't swallow it You can't swallow it That's my cowboy My whole entire I've always dreamed about being a cowgirl Every Halloween I used to dress up In spurs and cowboy boots You know, I had that little neckerchief It takes a little bit of grit to be a cowboy That's me, Lynn Crawford For years I've been a top chef At the fanciest hotels I've cooked for the rich and the famous But you know what I've lost my big city To find my inspiration I've got things to do Places to go I'm pretty sure There's going to be beef in there Somewhere past that I don't have a clue Sauté those up together I'm going to make a cowboy dinner Chef Lynn style It has to have chili So we have kidney beans White and red It has to have a big huge steak It has to have potatoes Salt and pepper Some garlic powder And we'll just drizzle that in there Just a little bit And it has to have this How are we doing? Hey! How are you? Pretty good, and yourself? I cannot see Mark helping out in the kitchen How do you open that? Cheers The cowboy way All right The Mark has run The whiskey has run Wholesome I don't know what your favorite cut would be But for me it's all about the ribeye Before I sear those steaks I'm going to give it a little bit of brown coffee Some smoked sea salt And a little bit of pepper Just taste that I'm very very nervous Different This is a new experience for me And then on top We're going to have the salad With some spinach And Petit Basque cheese Smell this cheese Do you like cheese? I like American cheese I know but try this This is from Basque This is called Petit Basque It's a sheep's milk cheese Please try it Sheep's milk? I'm okay No no no please try it It's really good Trust me You didn't barely taste it You said try it You didn't say try a lot No? No but we You shouldn't have said sheep's milk That threw me off Listen Some of us don't live in a big city It's like one of the classic cheeses You can't tell a cowboy Is made out of sheep's milk I'm going to add the tongue now Mix those all together That's perfect My first course tonight Is a tongue and cheek chili And I want to take some of that Cheek braising liquid Beef cheeks that are braised With red wine Chilies Garlic Thyme Parsley Onions One piece of the cheek Delicious Right on top I hope we don't get too wild For this dinner today On top A big sour cream Green onions The cheddar cheese biscuits Wow I am hungry I didn't eat a lot Because I was too excited Hey everybody Welcome Is everyone Oh my Boy it looks beautiful You have a tongue and cheek chili I've never eaten cheek or tongue And what I wanted to do Is bring a little bit of boss And a little bit of cowboy Into this chili It's just really not something that We eat usually right here So you have on the bottom A trio of beans With peppers Garlic And parsley Thank you And on top It's a braised beef cheek With a touch of sour cream And green onions I'm a little nervous about tasting it And on the side Cheddar biscuits Wow How do you like my tongue and cheek The chili is delicious Please stop I would rather not eat it Not much that I haven't blocked a lip over I really like it It's good It's really good I was supervising the entire time But I'm pretty impressed that Chef Lin came up with things That I don't get to eat too much I can honestly say I've had tongue and cheek in my mouth At the same time It wasn't in college It's so good That you don't want to stick a fork in it And on top A cowboy steak fried salad I'm just in awe right now It's amazing It's amazing taste I like everything It's wonderful I have to have you out more often Lin Like once a week You know this may be fine dining I can't even think it's so good But it's pretty much a western dinner Well keep on enjoying And I will be back with dessert The food is just Thank you chef The best Best in the world For dessert a mountain of chocolate I wish I had some tumbleweeds With whiskey cream If I was a cowboy That's what I'd like to have After you came home from the cattle drive I am really excited for the dessert Because I have sweet tooth For my dessert It is a mountain chocolate mousse With whiskey cream So good I am a huge chocolate fan And this looks delicious Very good You know I am amazed How Lin fit in pretty well With this buckwheat cream Honestly I had a blast Thank you We get wrapped up In what we do as cowboys And we love that And we enjoy it And we forget the product That we are making And you certainly This evening Reminded us of that And made us appreciate Like we never have So we thank you It's just been such an amazing day And such an amazing experience Having her here I've always always wanted to have A cowboy adventure And I want to say To each and every one of you Thank you so much For allowing me to participate We just couldn't be more grateful And very blessed to have her with us Here is your beautiful Nevada 哇 Chef Lin Are you ready to shape a shoe Shape a shoe yeah Sorry sorry sorry That one You're cooking pickle The sky is the limit Oh sorry Poach it Fry it Bake it Deep fry it Pickle with dill Pickle chips Let me see let me see Oh look at that It's like sandpaper But slimy at the same time Come on Yeah I don't eat plants I don't like vegetables It is like St. Patrick's Day on a plate Look at this one This was not what I was expecting I love pickle You take a fillet of pickle And you put the skin onto the pan With a little bit of butter and oil And it just crisps up so beautifully Do I love pickle Yes I sure do Hey that's me Lin Crawford For years I've been a top chef At the fanciest hotels I've cooked for the rich and the famous But you know what I've lost my big city To find my inspiration I got things to do Places to go You take a fillet of pickle And you put the skin onto the pan With a little bit of butter and oil And it just crisps up so beautifully Do I love pickle Yes I sure do My favorite is with coleslaw on top And just pick it up and eat it You can poach it You can fry it You can bake it You can deep fry it I like to have my wife cook my pickle When you're cooking pickle The sky's the limit I'm in Point Edward, Ontario And there's a family here Who's been fishing pickle For four generations My dad, he still goes out on a boat My sister takes care of the store Here, fishy, fishy, fishy, fishy My brother-in-law Takes care of the processing And I run a gill net boat I'd love to go fishing with you all But I'm looking for Tim I'm Tim Hi Tim, pretty Lynn Crawford, nice to meet you Lynn Crawford, I heard you were coming She's just a tiny little thing I have all of these amazing experiences When I was a kid Pickle fishing with my uncle Frank He'd fill it up and we'd have it for dinner I want that taste again There's no way she's going to last all day on my boat If you want to go fishing I got some work to do Okay I have some tough work to do We don't have time to stop and chat We want to get things going Climb in the ice bin Oh great I'm going to put the ice bin up there And we need to fill these Get in there Whoa So I think we're off to a good start She started sweating But then Oh sorry, oh sorry, sorry, sorry Sorry It's a long day on Wayne You can start now Tim, I'm so sorry That's okay This is not the way to start A positive relationship Another ice cube for you Mike, Mike Hey Mike Nicely done This is Ralph Hi Ralph Looks like some hobo Just walked down the street With a knapsack Looking for a free meal If I come on your boat, Tim And prove to you that I can I can be the best rookie That you've ever had on your boat I promise I'll make you a meal You'll never forget Using the pickles that we catch today Well, I don't know Look at my size I'm a pretty big eater I'm interested in the deal Because I like to eat It's a deal All right, I'm so excited too Me too You better be prepared to work Come here little girl There you go There you go, see Piece of cake And work hard All right, let's go fishing Do I ever go out on the fishing boat? No This is embarrassing Being watched Getting dressed Ever had a female fisherman At Purdy's? No Do I look like a fisherman? I'm afraid Maybe she's bit off More than she can chew It's this part here It's a little Do I look that ridiculous? Hey look He's going to walk back there He's going to stay on that back corner OK You're going to come behind me All right OK There's no fishing pole I'm grabbing the orange one You're going to grab the green one When I tell you What do I do with it? There's no worms What do you want me to do? Out of the way OK, out of the way Sorry about that There's no hooks Here we go, here we go It's just one huge trap net It's like a cage net Oh my god The fish swim in They can't find their way out It allows us to select the fish That we want to keep Sturgeon Look at that Other types of fish that we don't want And we can't market We release them live Here we go Oh my We're going to pull all these fish out? No, you're going to pull all these fish out I can't lift this, you guys I can't, there's no way Look at all these fish Look at all the pickles Lots of fish here This is going to be a good net, Lynn There's probably anywhere from 1,500 to 2,000 pounds If there's one of those nets Now we have to dip the fish out What you're doing is a little A little squishing motion It's all about balance and coordination This is exciting Good luck We'll see if she has that OK Heads up Yeah Big load coming up OK Dipping and schlepping That I have ever done in my life Every scoop, I have to reach down Pick up the dip net And help her get it in I think she's done How about you come on over She's got no technique That's all you got in your dip net Is four fish Don't be afraid to fill it up It's OK OK Honestly, chaplain, it sucks Dipping out the fish Oh, no There, is that better One thing about Lynn Ngo She's trying hard I knew you moved it up Really is She will not quit OK, Lynn Sturgeon wrestling Oh my god I'm actually saying sturgeon Rookie's job Is to grab a hold of the sturgeon by the tail And you got to pull him up on the boat And then we throw him back Most sturgeon We cannot get out with a dip net So there is only one way to get them out And that is to wrangle them out of there Get a hold of his tail There you go Keep pulling It's so prehistoric looking You take him for a walk to the back of the boat Let him go Wrestling sturgeon is fun for everybody else watching But it's not fun for the person doing it Don't let him pull you over How old is this fish I would think between 70 and 80 years old It's skin is like sandpaper Like slimy at the same time There you go If you stay longer You guys are going to have to get a room OK, good You missed it by that much Were you trying to grab a hold of that thing Forget it OK, here we go You grab his tail No, I didn't do it Hang on, we can do it I can do it Now you got him Just take his head and push it right in It was like flipper Good job Come on Don't leave me hanging, Lynn High five Hi Oh, that's nasty Hi I am a pickerel fisher person It's OK, little girl Let's go fishing I love pickerel Look at all these fish When you're cooking pickerel, the sky is the limit Oh, sorry Poach it, fry it, bake it, deep fry it Pickerel with dill pickle chips Let me see, let me see Oh, look at that It's like sandpaper But slimy at the same time Come on Don't eat plants I don't like vegetables It is like St. Patrick's Day on a plate Look at this one This is not what I was expecting I love pickerel You take a fillet of pickerel And you put the skin onto the pan With a little bit of butter and oil And it just crisps up so beautifully Do I love pickerel Yes, I sure do Hey, that's me, Lynn Crawford For years, I've been a top chef At the fanciest hotels I've cooked for the rich and the famous But you know what? I've lost my passion Big city, find my inspiration I got things to do I've been invited to Tim's dad's place For some fish and chips No fish and chips With pickerel, the best Hi, I'm Lynn Hello there Are you Mr. Purdy? I am Well, it's a pleasure And I'm honored to meet you Purdy I haven't met you yet Hi, Steph Look at this barbecue, Mr. Purdy Steph has got the grill out So what we're going to do tonight Is my favorite way of cooking pickerel She does not have a deep fryer But you need fish and chips We're going to do some Potato chip crusted pickerel tonight So I just did a basic salt and pepper So Hang on, what? You're going to put potato chips on that? Is this your recipe? I wouldn't even call it a recipe I had a customer in our retail fish market Who told me about trying fish with dill pickle chips Literally potato chips? Yeah And that's how you seasoned them up? Yeah So I tried it And I've been in love with it ever since We've done every kind of cereal Every kind of chip Every kind of cracker We've done cookies Like really Cookies, you did not Don't tell me you put a chocolate chip cookie on that Not a chocolate chip cookie I did a lemon crumble cookie And then I made a lemon chowder sauce This was not what I was expecting Do you want to crush some But hey, it's a little research for my dinner Let me see, let me see To see what the local people like to eat I don't know about you But I always go presentation side first Oh my god, classic pairings Salt and vinegar potato chips Goodness, it looks good Perfect This is crazy now Corn chips Crusted on the pickle Look at that, oh yeah Ketchup potato chips What is kind of scaring me Is the color of the oil I think any chip would work with pickle Dad, we made you a special ketchup one Isn't that psychedelic Is that pickle Yes, it is I think it's a pretty fun idea It smells good Good, cool It's a familiar chip, really Well, I'm fish Your salt and vinegar potato crusted pickle With this coleslaw The epitome of fish and chips Smells so good It's really good Who made the coleslaw That is made by Deb Who's Deb Deb works for us Coleslaw definitely keeps me very busy Didn't she give me the recipe I don't know, you can try I don't even have it Seriously I don't have the recipe, I do not It's so good though I know, I know It has to be this Deb The recipe goes with me when I die The thing about it is When somebody has got The best recipe for something They have to meet them Order for Mike Order for Daniels, please Hi, I'm looking for a woman Who makes really good coleslaw And her name is Deb She was up here I thought I need this coleslaw I need the recipe Nobody's getting my recipe Is it your recipe Actually, it was my grandmother's Oh, it's your grandmother's Oh, now I know Why you don't want to tell me You don't give out heart and soul And history to just everybody If I can help you make it And like stand beside you and watch I would really love that But I want to get it I want to get the recipe We might be able to do that OK I'm just going to get my ingredients out For you, Lynn OK The ingredients are definitely not a secret Nice We got this all grated up So we're just going to Add the things together You got your cabbage Sprinkle the onion You have your red onion And the carrot You have your carrot Right, and just layer it like that Yep So to get our coleslaw To taste like our coleslaw We are going to bring this To make the dressing on I know what we're doing We're going to dissolve the sugar All of that sugar Exactly All right And like that's simple That's it Take your celery seeds OK And you pour it into that container So it will release All the flavor of the celery seeds Throughout your coleslaw And I don't know how you talked me into this Because I have never given this recipe to anybody Honestly, I knew I would get it I've got the recipe now I tried to be a little sneaky Because I only gave her the containers of stuff I didn't tell her how much goes in it One mix So the secret is going to stay with me I think till I die Thank you, Deb, for sharing this recipe Oh, yeah Wow Thank you I think we make a pretty good team, Deb I think we do, too Tonight's the night of the big trick world dinner So I'm off to Purdy's to pick up my fish Hey, Mike Hi, Lynn There's our beautiful babies right here We are This is Emil, Lynn Hey, Emil What's up? Come back for us Oh, you're processing everything That's a big job for sure So I think for the dinner I probably just need, I don't know About eight pounds of fillets Yeah If Chef Lynn thinks she's getting something for nothing She's sadly mistaken We can't just give them to you I'm going to let Emil take you in the back And do a little work for that So your gear is all over there I'll leave you with Emil And good luck Look, he's smiling All right When we've gone through 2,000 pounds of pickerel In that processing room It gets pretty ugly in there You have to clean up all this And we use buckets to throw the guts in So I'm trying to get it all into the bucket The spikes get you? Yeah, and the splashing And there's Emil Not throwing the fish parts into the bucket No, right on the floor beside the bucket Whoops What? Seriously? She's officially Oh, come on Just like me There How do you like them fish guts? There's only one way that this is going to end I'm going to make him a deal I'm supposed to be in the kitchen cooking A really important dinner If you stop throwing the fish guts on the floor Get cleaned up Come to the kitchen, help me cook I'll show you a few of my tricks But then I'll make you You can sit down for the dinner too Oh, okay Emil in the kitchen cooking with Chef Lynn He is a bit on seven I'm going to grab my pickerel And I'm off See you later Oh, dear Look at all this fish When you're cooking pickerel The sky's the limit Oh, sorry Poach it, fry it, bake it, deep fry it Pickerel with dill pickle chips Let me see, let me see Oh, look at that It's like sandpaper But slimy at the same time Come on Yeah I don't eat plants I don't like vegetables It is like St. Patrick's Day on a plate Look at this one This was not what I was expecting I love pickerel You take a fillet of pickerel And you put the skin onto the pan With a little bit of butter and oil And it just crisps up so beautifully Do I love pickerel? Yes, I sure do Hey, that's me, Lynn Crawford For years I've been a top chef At the fanciest hotels I've been rich and famous But you know what? I've walked the big city To find my inspiration I've got things to do And places to go I'm nervous about what Lynn's gonna make Because I'm not really one Who likes the fancy This is, for my first course A fiddlehead soup I don't eat plants Like, I don't like vegetables So why would I eat a fern? Fillet doesn't look like A fiddlehead soup right now This meal is all about spring The fiddleheads are all ready to go And then asparagus Another first of spring Perfect Sweet peas Morel mushrooms The first of the season And the centerpiece for all of this Is the pickerel You know what? I'm sick of fish Hello Come pickerel for you You're very thoughtful That's fantastic I think Chef Lynn and the meal Is gonna get along just fine You know, I'm gonna need you For a second here If you don't mind Sure Do you know when a chef's bad? No, when... When he... When she beats the egg When else? Yes Mini footballs Oh, okay Yeah I have no idea What she is talking about I'm feeling that Maybe I've made a big mistake Now get that perfect football shape You can have fish and chips anytime But to have a quenelle of pickled moose In a beautiful fiddlehead soup I know that they haven't had that before Perfect If I don't like it I think I would have to just sit it to the side And say that it was nice This is gonna be the secret ingredient The asparagus slaw You ask my wife She would say I'm an extremely picky eater It's really good, isn't it? It's great coleslaw That's my little thank you to Deb Hello It's like St. Patrick's Day on a plate So we have a fiddlehead soup With pickled moose quenelles And for you, Deb A little coleslaw You're such a sweetie The fiddlehead part aside It looks good Want a piece? Thank you I've never even heard of this before She sets the bar very high I've never ever experienced our pickerel Like that ever in my life And I want more Almost like it's not this It's all about the pickerel Now you're speaking my language Did you hear what Ralph said? You may not know your way around the boat very well But you sure know your way around the kitchen No For the main course The pickle that has been Basically crusted with a mushroom duxelles What's duxelles? That's another word I don't understand Duxelles is basically some shallots and mushrooms That have been cooked down together And then finely chopped Almost into a paste like On top of a beautiful sweet pea risotto Wow Amazing, where's this? It looks beautiful It's very pretty It's all pretty But I was inspired by your sister's show What I've done is I've given it a morel crust to the pickle So enjoy I'm a lot nervous Because I'm not a big fan of fire A little bit She's blowing me away Absolutely blowing me away It's the best fish I've ever had I swear to God The morel mushroom duxelles aren't too bad It's awesome I always wondered what it would be like To eat somebody else's nice meal Often people don't want to cook for chefs Exactly But you've done a great job It was my pleasure Two thumbs up for sure Thank you A spring dessert has to include rhubarb See the color, the flavor Get all that ginger in there This will be good I love rhubarb In a tart with white chocolate Oh my God It's spring This time if ever I sat down to eat with Emil, Deb, Mike, Rob, Ralph Have somebody of Lynn's caliber cook us dinner It is a lemon mascarpone tart With a ginger rhubarb sauce and white chocolate You have me at the moment That's really good Very speechless When we have Chef Lynn back Here is to the pickle She's welcome anytime Here's to the pickle Cheers, cheers, cheers guys The party's coming to dinner Hello, hello, hello I can't wait But you better have coleslaw on your menu I'm Tim Hi, I'm Steph Hang on, this is Mike All right I'm so hungry It sure looks good I can't wait to eat it now This better be a really good meal I've never lost so many people in my life