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Cook's Country from America's Test Kitchen - Season 18 Episode 5 -
Bar Snacks, Perfected
Bar Snacks, Perfected
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01:54do 1
02:03m μ due
02:06có
02:06b
02:09Josh
02:11một
02:12dú
02:13không
02:13nó
02:14h
02:15không
02:24Các bạn hãy đăng ký kênh để ủng hộ kênh để ủng hộ kênh của mình nhé.
02:54Các bạn hãy đăng ký kênh để ủng hộ kênh của mình.
03:24.
03:27Các bạn hãy đăng ký kênh để ủng hộ kênh của mình nhé.
03:32Hãy m questa expensive bian nhiều.
03:34.
03:35Để h rent-th login.
03:36Các bạn hãy xúc nhé.
03:40đó là khoảng 275 cc
03:42và I'm going to let go
03:432 1⁄2 hồi để cho mở.
03:44Và I'm just doing
03:45the middle rack.
03:46OK, not covered or anything?
03:47Not covered or anything.
03:48All right.
03:51Now, while those start,
03:52I am going to make a barbecue sauce.
03:54I have 1 tablespoon of vegetable oil,
03:56heating over medium heat.
03:58I'm just going to let it
03:59get shimmering.
03:59So, what kind of barbecue
04:01sauce are you making?
04:02So, I'm going Kansas City style.
04:03It's pretty neutral.
04:04It's like what a lot of people
04:05think of as bottled barbecue sauce.
04:07So, I'm doing something
04:08pretty all purpose.
04:09But you could play with this,
04:10Like you can do different barbecue sauces here.
04:12But this one is like a good straight down the fairway barbecue sauce.
04:15All purpose.
04:15All purpose barbecue sauce.
04:17And to this, I'm going to add a half cup of finely chopped onion.
04:20I'm just gonna let this go till it's a little softened.
04:22It'll take about four or five minutes.
04:25Okay... so these are nice and soft.
04:26Mm um!
04:27So, we've got a pretty standard barbecue sauce component here.
04:30I've got a cup of ketchup.
04:32A half cup of cider vinegar.
04:33Of course you want some tang on these.
04:35Mm-hmm.
04:36A quarter cup of brown sugar, so...
04:38It's gonna be a little sweet.
04:38I feel like when you get Kansas City style barbecue sauce,
04:41some of the bottled ones are a little too sweet.
04:43Agreed.
04:44I've had barbecue sauce in Kansas City.
04:45It's a little more tempered.
04:46So this is a little bit more tempered and it's sugar,
04:48but it's on the sweet side.
04:50I've got a tablespoon and a half of Worcestershire.
04:52I've got a teaspoon of black pepper.
04:54I've got a teaspoon of liquid smoke.
04:56Aha.
04:57Yeah, double doses of liquid smoke.
04:58This is often in barbecue sauce too.
05:00Like if you try a lot of barbecue sauce,
05:01often you get a little liquid smoke.
05:03Yep.
05:04And a half teaspoon of cumin.
05:05And I'm just going to bring these to a simmer.
05:07I'm going to let it go just until it thickens.
05:09It'll only take about four minutes.
05:10Okay.
05:13Mmm.
05:14They don't look done yet.
05:15They're not done yet, but they smell great.
05:18All right.
05:20And they don't look bad, but they're not done yet.
05:23So I'm going to take a quarter cup of the sauce
05:25and just brush it right on top.
05:27Get them nice and lacquered.
05:28So just a little bit of glaze.
05:30Just a little bit of glaze.
05:32While our base tan is set, these are looking great.
05:35So I'm going to pop these back in the oven.
05:37It's going to take anywhere between two and two and a half hours.
05:39Same oven.
05:40275 degrees again.
05:41Middle rack.
05:42And you didn't flip them over or anything.
05:43Once they're on the tray, you just leave them there.
05:45Yeah.
05:46It's really chill.
05:48All right.
05:49They should look good.
05:50Oh, they don't look good.
05:52They look great.
05:54You know, I promise good ribs.
05:56I know my way around a pig.
05:57You are not fooling around.
05:59That's incredible.
06:01Yeah.
06:02So let's check them.
06:03So I just want them to be fork tender.
06:05There's a lot of thoughts in the barbecue world about what a good rib should be like.
06:08And I don't think it actually should quite fall off the bone.
06:11It should just be really tender and be like, shreddy, but still have some texture.
06:14A little toothy tug.
06:16A little toothy tug.
06:17So I'm just going to go in with a fork and just do a little like, oh yeah.
06:22It's nice and tender, but there's just the tiniest, tiniest bit of resistance, but it's
06:26so nice.
06:27It's going to be some good eating.
06:29They look beautiful.
06:31And they're going to look a touch more beautiful because I'm going to do another quarter
06:34cup of sauce just on them while they rest.
06:37Yeah.
06:38And this is just like, I feel like that first round of sauce is really like giving that
06:41crust, giving a nice bark, adding a little more flavor.
06:44This is where you start getting into the wet ribs.
06:46It's going to add a little sheen, a tiny bit of like sauciness and you know, the right
06:50kind of messiness.
06:51And I'm just going to temp these with foil.
06:54I'm just going to let them rest about 30 minutes.
06:56Now it is really important to let ribs rest.
06:58It does make them nice and juicy.
06:59Like we put in all that love.
07:01Let's give them the last little bit to get them through.
07:0330 minutes.
07:04Okay.
07:05Okay.
07:06They've rested 30 minutes.
07:07Time for us to jump in.
07:08They are lookers.
07:09Yeah.
07:10All right.
07:11I'm going to slice them up.
07:12I'm going to use the bones as my guide.
07:14This is like messy work, but someone's got to do it.
07:18The best kind of messy work.
07:19The best kind of messy work.
07:21Oh yeah.
07:22I kind of love this.
07:23Like you get, you can start to see like the bark and the meat.
07:26Mm-hmm.
07:27These smell so good.
07:29This is the kind of recipe that I'm so excited to like give to my family.
07:33It's the kind of thing that they'd make for sporting events and tailgating and things like that.
07:36And it's so easy and it feels special.
07:40Oh, look at this pile of ribs.
07:43But now is like the real moment of truth.
07:45Yeah.
07:46I'm going to push up my sleeves here.
07:47Oh yeah.
07:48This is like, you know, get ready.
07:50Okay.
07:52Okay.
07:53I'm going to pile you up a little bit.
07:55If I hadn't seen you make them, I would have guessed that these were done on the grill because they're that beautiful.
08:00Let me give you a little sauce on the side here.
08:02All right.
08:03I want to put it on the ribs because I want you to try the ribs plain.
08:05Okay.
08:06All right.
08:07I'm going in just for one rib.
08:08All right, me too.
08:11Mm-hmm.
08:13Mm-hmm.
08:14Mm-hmm.
08:15They have the perfect texture.
08:16Like you said, they're not falling off the bone, but they are so juicy and tender.
08:21Mm-hmm.
08:22Like they're really shreddy.
08:23They have that nice bark so you get that contrast.
08:26They do.
08:27And I saw you put a lot of pepper on there.
08:28I was a little worried.
08:29Mm-hmm.
08:30It just tastes really nicely seasoned.
08:32Well, I feel like a barbecue, you want a good amount of seasoning.
08:34Mm-hmm.
08:35Like you want it to feel like a little spice in your mouth, but not take over.
08:38Mm-hmm.
08:39And this, I feel like you get that nice balance.
08:40Like, like I said, it's like barbecue, salt, pepper, smoke, and that's what I really want here.
08:45Yes.
08:46Yes.
08:47That's what you get.
08:48Barbecue, salt, pepper, smoke.
08:49Mm-hmm.
08:50This is fantastic.
08:51Thank you.
08:52What a great recipe, Morgan.
08:53Thank you for showing me how to make it.
08:54And thank you for eating ribs with me.
08:56Anytime.
08:57If you want to make this awesome recipe for indoor barbecued ribs, brine St. Louis style
09:03pork ribs with liquid smoke.
09:05Roast for five hours in a 275 degree oven and brush the ribs with homemade sauce partway
09:10through cooking.
09:11From Cook's Country, Morgan's easy but awesome recipe for indoor barbecued ribs.
09:17I can't believe how easy this was.
09:20Oh, thank you.
09:21You just brine it and throw them in the oven, make a little sauce, and Bob's your uncle.
09:24Yes.
09:25Bob's my uncle.
09:28I am absolutely an unapologetic beer drinker.
09:38I love the taste of beer, just about any style.
09:42Now, non-alcoholic beers, well, I hope they've come a long way in the last 20 years, because
09:47when I used to drink them, every once in a while, they weren't so great.
09:51But Jack's here.
09:52He's got a pageant of beers for me to try.
09:55So, tell me what I'm drinking.
09:57Yeah, and I should say that of all of my friends, no one knows more about beer than
10:01you.
10:02So, this is like bringing Kohl's to Newcastle.
10:05I'll take that compliment.
10:06There is a lot of good news here.
10:08I mostly just want your impressions, but I'm giving you one challenge.
10:11I've included O'Doul's.
10:12So, O'Doul's was introduced in 1990, and it was kind of the standard beer.
10:17Definitely.
10:18And there are lots of other choices here.
10:20Things we liked.
10:21We tasted 18 different beers, so you can start sipping.
10:24That's great.
10:25Non-alcoholic beers are so much better than they used to be.
10:28Okay.
10:29Is this the O'Doul's?
10:30I'm not telling you.
10:31Oh, okay.
10:32You know, you tell me.
10:33How does that sound?
10:34I'm assuming it's in one of these two Pilsner glasses.
10:36Well, I knew that if I put the type of beer in the wrong glass that I was going to get,
10:42you know, from you.
10:43And so, we decided that we were going to put them in the right glasses.
10:46So, yes, you have a 50-50 chance.
10:48Okay.
10:49That's what you're telling me.
10:50Okay, perfect.
10:51So, technology has really improved since 1990, when O'Doul's was first introduced to the market.
10:56So, the old-fashioned technology, which really dates back to prohibition, was to cook the beer.
11:01Bring it to 173 degrees, at which point the alcohol will start to evaporate, and you get skunky, non-alcoholic beer.
11:08Right.
11:09So, the first modern technology is vacuum distillation.
11:13So, the old-fashioned method was to heat the beer to 173 degrees, the temperature at which the alcohol will begin to evaporate.
11:20In a vacuum, that temperature is reduced to 60 degrees.
11:22And so, you don't get the cooked beer flavor because you're not cooking the beer.
11:25Right.
11:26The second technology is membrane filtration, where they can basically filter out the alcohol.
11:31And then they're doing something called arrested fermentation, where they remove the yeast very early in the process,
11:37before too much alcohol is developed.
11:39Does that make it sweet?
11:40It might.
11:41You tell me.
11:44I'm just seeing all these problems with that method.
11:47Yeah.
11:48Well, and some of the companies are using a combination of technologies.
11:51I should explain that on the table, there are both non-alcoholic beers and alcohol-free beers.
11:58So, the non-alcoholic beers have an ABV below 0.5%.
12:04To be labeled an alcohol-free beer has to be below 0.05%.
12:10That's the amount of alcohol in a ripe banana.
12:13So, are you ready to hazard a guess as to where you think the O'Doul's is?
12:17I would have to say, only because I recall O'Doul's leaving a little bit of a sweet taste.
12:22And, of these two, I would say that this particular one is O'Doul's.
12:28No?
12:29No.
12:30So, this is the O'Doul's, which is a non-alcoholic beer.
12:35Right.
12:36This is the Heineken 0.0.
12:37That's like a honey.
12:38Yeah, it's an alcohol-free beer.
12:40And, this was our favorite, actually, of all the lagers.
12:43We thought it was just a really lovely lager.
12:45And, you know, it's imported, so it's a little more expensive than some of the other choices.
12:50But, it really mimicked what people expected from a lager.
12:53And, it has that Heineken profile, for sure.
12:56Definitely.
12:57And, if you know it, you know it.
12:58Right?
12:59So, what did you think here of the next one?
13:02We tasted a variety of different ales.
13:05This was our favorite golden ale.
13:07It's from a company called Athletic Brewing.
13:10This is their Upside Dawn.
13:12Not Upside Down.
13:13Upside Dawn.
13:14Lovely.
13:15I actually really, really like this beer a lot.
13:17You said it's a golden ale, and that makes total sense, because it has this toasty biscuit flavor that you get from,
13:23it's usually Viking malt or six-row malt, one of those.
13:27It's just perfect, but it's got a little bit of a grapefruit profile, which I really like.
13:30Yeah, so do I.
13:31A little citrus.
13:32What do we have here?
13:33These are our IPAs.
13:34So, this is our favorite of the West Coast style.
13:38Oh, okay.
13:39This is actually from Wisconsin, but a company called Untitled Art.
13:43The West Coast of the lake.
13:45It's a style, as you know.
13:48Definitely.
13:49You know, the East Coast IPAs are pretty different in terms of fruitiness and pininess,
13:53and I think these two IPAs really represent most of those styles nicely.
13:58Yeah, I mean, West Coast is usually super heavily hopped.
14:01Yeah.
14:02This one I can taste Cascade.
14:04I can taste Simcoe.
14:06Both of those are kind of piney, a little bit of that piney note.
14:09Yeah.
14:10I actually prefer the fruitier, the hazy East Coast style, which is, this is the Sam Adams.
14:15That's lovely.
14:16I got a little bit of grapefruit in that one personally.
14:18I'm not sure what you were getting.
14:19Yeah.
14:20No, that's a lovely little balance of hops and malt.
14:22But the thing is, is that you would expect, I mean, this was lovely too.
14:25IPAs would definitely do better than the lagers because with the addition of the hops, they
14:31can mask some of the off flavors.
14:33Now, big shock.
14:34What do you think is in the Guinness glass?
14:36That looks like a glass of wine to me, Jack.
14:39Let's see.
14:40You know what the true test of a Guinness is, right?
14:42Non-alcoholic or regular.
14:44It's, did it leave a mustache?
14:47You got a baby mustache.
14:48All right.
14:49You know, this isn't too bad.
14:52Actually, if I was sitting in a pub and I knew I needed to drive or maybe I just didn't
14:57want to drink a beer, I would actually quite enjoy this.
15:00It wasn't bad at all.
15:01Yeah.
15:02I feel like you get the chocolatey toasted oatmeal things that I love about stout.
15:07And you know, it's, it's pretty close.
15:10It's pretty close.
15:11Doesn't have the same body.
15:12I would say that might be the one thing that's missing.
15:14I think if we've convinced Bridget Lancaster or more importantly, if the manufacturers
15:19of non-alcoholic beer have convinced Bridget Lancaster, they've climbed a mountain.
15:24A huge mountain.
15:25This is the Everest of beer tastings for sure.
15:28I learned a lot.
15:29So I appreciate you bringing all of this to me.
15:32Thank you, Bridget.
15:33So if you'd like to learn more about the full tasting results, then go check out our
15:38website.
15:39Cheers to you.
15:40Thank you.
15:41They're all mine.
15:42Jalapeno poppers are the crown jewel of many a bar menu.
15:53They're a tasty bite-sized snack that you can pop into your mouth.
15:57They were inspired by a beloved Mexican dish called chile relleno, which translates to stuffed
16:03peppers.
16:04Chile rellenos are typically made of roasted poblano peppers filled with cheese and then fried
16:09until golden brown.
16:11In the 1960s, jalapeno poppers started to pop up in bars and restaurants across the U.S.
16:18By the 1990s, they were available in the freezer aisle of the grocery store.
16:23Today, jalapeno poppers are so popular that they've become their own flavor.
16:28There's jalapeno popper Doritos, jalapeno popper pizza bites, and even jalapeno popper hot dogs.
16:36And now, here at Cook's Country, we pop our version of this fun snack into the air fryer.
16:42Jalapeno poppers, they're crispy, they're spicy, they're great to order at a bar, but not ideal to make at home.
16:55Well, what if you had a great teacher and maybe the right tools for the job?
16:59So, Lawman's here, and he's going to be our teacher to teach us how to make great jalapeno poppers.
17:05That's right, Bridget. If you're a couch coach like I am, the best player you can call all season is jalapeno poppers and air fryer.
17:13Oh, okay.
17:14They're best game time, anytime, they're easy to make, and they're delicious.
17:19So, air fryer. So, you're introducing a new player onto the field.
17:22Exactly.
17:23Okay.
17:24My star player.
17:25Nice.
17:26So, here I have six jalapenos. So, we're going to prep these. Some of them are already prepped, but I'm going to finish prepping them.
17:31You want to cut them in half, keeping the stem intact.
17:35So, you're splitting right through the stem as well.
17:37It's just going to give it a nicer presentation.
17:39Definitely.
17:40Once you do that, you want to get rid of the seeds and the ribs.
17:43So, I'm just using a spoon to just dig out the ribs and the seeds.
17:46Okay.
17:48So, next, we're going to season our peppers a little bit. I have a quarter teaspoon of table salt.
17:53It's just going to go right on the peppers.
17:56So, now I want to finish prepping the ingredients to go inside the pepper.
18:00Okay.
18:01I have scallion. I'm just going to cut this thin.
18:05Next, I'm going to add a tablespoon of minced cilantro.
18:09Now, I'm going to add some jarred pickled jalapenos. This is going to add some acidity to the filling.
18:14I'm going to add a tablespoon of chopped.
18:16Okay.
18:17Yeah, very different flavor from fresh jalapenos. Briny, tart.
18:21Now, I'm going to add four ounces, which is one cup of shredded sharp cheddar cheese.
18:26This is going to melt in the popper. It's going to add some of that gooey texture that we love.
18:30Love it.
18:31Next, I'm going to add four ounces of softened cream cheese.
18:34This is going to add that pillowy soft texture.
18:37One teaspoon of lime zest.
18:38Mmm. That'll brighten things up.
18:40Last but not least, two teaspoons of cornstarch.
18:43I don't think I've ever seen that in a popper recipe.
18:45So this is going to help bind everything together. We want the filling to stay in the popper and not spill all over your nice new game jersey.
18:53Well, it depends on who wins.
18:55If it's a lucky jersey, you want to stay lucky, so you don't want to get any food on it.
18:59That's true.
19:00So I'm just going to mix this together.
19:02So tell me about your research. Did you spend a lot of time in bars eating these?
19:06I did.
19:07So I think that's good. I'm going to bring it over here.
19:11I'm going to show you how to do one and hopefully I can get you to help me do the rest.
19:18Pleased to help.
19:19So I'm going to give you that.
19:20Okay.
19:21So it's going to be about a tablespoon of filling.
19:24But at the end of the day, you want to add it to the pepper and then make sure it's flush with the edge.
19:32Okay.
19:33So I saw you used some sort of advanced smearing technique.
19:37That's borrowed from my bagel technique.
19:40Oh, I like it.
19:41So we're just going to finish stuffing these peppers before we can pop them.
19:45All right.
19:46So we've finished stuffing the peppers. Now we're going to go with the next ingredient, the bacon.
19:51I'd say it's the most important ingredient in this entire recipe.
19:54It is a really good ingredient.
19:56So I have six strips of bacon that have been cut crosswise to give you 12.
20:00Okay.
20:01One for each popper.
20:02You want to use thin cut bacon so that it crisps up in the time it takes to cook the poppers.
20:06Okay.
20:07And it will wrap around the popper better than a thick cut bacon.
20:10Right.
20:11As much as we love thick cut bacon.
20:12Yes.
20:13Just not today.
20:14No.
20:15So I'm going to show you how to do one of them and hopefully you'll help me again.
20:16Okay.
20:17So you're just going to put the bacon at the bottom of it.
20:20Just wrap it around.
20:21Make sure the end is at the bottom.
20:24And then just place it down so that the seam is at the bottom.
20:27So when it cooks, it's going to seal and stay wrapped.
20:30Okay.
20:31Got it.
20:32What do you think?
20:33Am I going to get on Lawman's popper squad?
20:36You're already on there.
20:38All right.
20:39Bridget, this is the droid we've been looking for.
20:42The air fryer.
20:43Yes, it is the droid I've been looking for.
20:45The magic utensil that's going to help us make these poppers.
20:48So all 12 are going to fit in here.
20:51It's fine if they touch.
20:52You just don't want them to be stacked on top of each other because it'll hinder the air circulation
20:56and you won't get even cooking.
20:58Okay.
20:59Now, if you wanted to double this recipe, you could.
21:02You just have to cook it in multiple batches.
21:04Or you could just buy a second air fryer.
21:06Well, there's that too.
21:08All right.
21:10Nice, snug fit.
21:11Yes.
21:12So we want to cook these until the bacon is crisp and the peppers are tender.
21:19We're going to set it for 10 minutes at 400 degrees.
21:21That's fast.
21:22Yes.
21:23Some air fryers have a preheat function.
21:25We found that because it preheats so fast that you don't need to wait for the preheat.
21:29Okay.
21:30Now we're popping.
21:31Bridget, it's been 10 minutes.
21:33Let's check on the poppers.
21:35Oh, look at this.
21:38Bacon's crisp.
21:39The peppers are tender.
21:41Now, if they weren't tender and crisp, you can cook this for a little bit longer, up to a total of 14 minutes.
21:47Okay.
21:48Oh, ooey and gooey and crispy.
21:51I'm actually astonished at what a great job the air fryer did.
21:55Also, the great thing is we didn't need to pre-cook anything.
21:58Right.
21:59We didn't have to par-cook the bacon.
22:00We didn't par-cook the peppers.
22:01Everything cooked in the same amount of time.
22:03So I'm going to give you two warnings.
22:08One, these are ripping hot.
22:10The second is, you notice I gave you two.
22:13That's because I know that it's almost impossible to only eat one.
22:17Right.
22:18All right.
22:20Tucking in with my hand, right?
22:22Oh, I got a little bit of that lime.
22:30That is lovely.
22:31And the pickley jalapeno in there, that is gorgeous.
22:35Briny.
22:36That bacon and it's super crisp on the exterior, especially on the top.
22:41Even the bottom is really well rendered.
22:43And then you have the nice pillowy cream cheese, gooey cheddar.
22:48Mmm.
22:49These are fantastic.
22:50They're spicy.
22:51They're crisp.
22:52You got the pickley jalapenos.
22:53Got that little bit of lime zest to brighten things.
22:55The two kinds of cheese.
22:56That sharp is nice because that sharp cheddar, because you can still taste it.
23:00Yes.
23:01Yes.
23:02This is gorgeous.
23:03And you didn't get any on your shirt.
23:04Mmm.
23:05Yet.
23:06It's the cornstarch.
23:08All right.
23:09So we've got to make another batch before the game comes on.
23:11You up for that?
23:12Yes.
23:13Put me in, Coach.
23:14Thanks, Lemon.
23:15Really appreciate it.
23:17Well, if you want to make these fantastic poppers, it starts by using large jalapenos for even cooking.
23:24Stir in a little cornstarch to help the filling stay cohesive.
23:28And wrap bacon around only once to ensure that it's crisp and well rendered.
23:33So from Cook's Country Air Fryer Jalapeno Poppers, you can get this recipe and all the recipes from this
23:40season along with product reviews and select episodes.
23:43And those are all available on our website, CooksCountry.com slash TV.
23:48All right.
23:49These have cooled down enough.
23:50I think it's time to pop.
23:51What do you think?
23:53Maybe just a half.
23:54Go.
23:55Half a pot.
23:56Mmm.
23:57Go.
23:58Go.
23:59Go.
24:00Go.
24:01Go.
24:02Go.
24:03Go.
24:04Go.
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