In Julia's Kitchen With Master Chefs

HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH TWO OF AMERICA'S MASTER CHEFS.

COOKING WITH ME TODAY ARE MADHUR JAFFREY INTERNATIONAL COOKBOOK AUTHOR AND TEACHER AND REED HEARON, CHEF/OWNER OF LULU IN SAN FRANCISCO.

EGGPLANT IS CERTAINLY ONE OF THE VEGETABLES USED A GREAT DEAL IN INDIA AND MADHUR IS NOW GOING TO GIVE US A SWEET AND SOUR MINTY EGGPLANT DISH.

IT SOUNDS WONDERFUL.

WELL, TO START WITH THERE'S THE EGGPLANT.

WE HAVE DIFFERENT TYPES AVAILABLE IN THE MARKET.

ALWAYS LOOK FOR THE ONE WI TH THE SOFTEST SEEDS.

THIS ONE TENDS TO HAVE SL IGHTLY LARGER SEEDS.

THEN THERE ARE SLIGHTLY SM ALLER SEEDS IN THIS TYPE OF ITALIAN EGGPLANT.

BUT THESE, THEY'RE CALLED "J APANESE" EGGPLANTS.

THEY ARE THE SOFTEST.

THOUGH YOU CAN GET WH ITE ONES WHICH ARE EVEN SO FTER INSIDE.

BUT IF YOU HA D TO CHOOSE I WOULD PICK THE JAPANESE.

BUT IF YOU CA N'T GET THAT THE ITALIAN IS ALL RIGHT.

AND IF YOU CAN'T GE T THAT EITHER USE THE REGULAR, FA T EGGPLANT JUST CUT IT CROSSWISE IN TO SLICES.

BUT I'M GOING TO CUT IT.

...AND CHEW HARDER.

AND CHEW HARDER.

I'M NOT GOING TO CUT IT CROSSWISE.

I'M GOING TO CUT IT... BECAUSE IT'S SO LONG AND SLIM I'M GOING TO CUT IT AT A SLIGHT DIAGONAL.

SO, THIS PART OF IT CAN GO -- WE DON'T NEED IT.

AND THEN ROUGHLY ONE-THIRD IN CH THICK SLICES.

ABOUT THE WIDTH OF YOUR LITTLE FINGER.

THAT'S RIGHT.

SO, NOW MOST OF THESE AR E ALREADY DONE.

AND I'M JUST GOING TO TAKE SOME MORE AND IF YOU COULD HA ND THAT TO ME.

THANK YOU.

I'LL PUT THAT HERE.

THESE ARE ALREADY CUT SO I'M GOING TO ARRANGE TH ESE FOR BROILING.

AND BEFORE I BROIL THEM -- WHICH IS MY FIRST STEP I USED TO FRY THESE AND THEY SOAKED UP SO MUCH OIL.

THEY CERTAINLY DO, DON'T THEY?

SO, THIS IS MY NEW IM PROVED METHOD.

GOOD.

I BRUSH THEM, AL L OF THEM WITH A LITTLE OIL.

DO YOU USE OLIVE OIL?

YOU CAN, IT REALLY DO ESN'T MATTER.

BUT OF COURSE IN INDIA WE DON'T HAVE OLIVES.

NO.

SO WE USE THE USUAL... PEANUT OIL, OR CORN OIL OR THE REFINED SE SAME OIL.

THAT WOULD BE TH E NORMAL OIL.

BUT I FIND THIS METHOD ABSORBS MUCH LESS OIL AND I'M MUCH HAPPIER WI TH IT.

NOW ALL OILED... ...JUST ON ONE SIDE.

NO W, TH E NEXT STEP ...ONE SIDE AT A TIME.

THE NEXT THING IS TO SP RINKLE A LITTLE SALT.

SOME PEOPLE SALT EGGPLANT FIRST BUT YOU DON'T DO THAT?

I DO FOR SOME RECIPES BUT THIS IS NOT NECESSARY BECAUSE I'M NOT GOING TO COOK IT THE SAME WAY.

I'M JUST GOING TO BROIL IT.

I FIND I DON'T NEED TO DRAW OUT THE WATER WHICH IS WHAT SALTING DOES.

AND IT'S A CLEVER IDEA IF YOU WANT TO STIR-FRY IT BECAUSE THEN IT DOESN'T AB SORB SO MUCH OIL.

BUT I'VE ALREADY CHEATED AND I'M NOT GOING TO LET IT ABSORB SO MUCH OIL.

SO I THINK IT 'S ALL RIGHT.

I JUST NEED TO SALT IT AS I COOK IT.

AND I'M USING KOSHER SALT.

I JUST FIND IT EA SIER TO USE WHEN I'M SPRINKLING IT TH IS WAY.

MMM, DEFINITELY.

AND THEN JUST BLACK PEPPER.

SOME OF THE BEST PEPPER COMES FROM INDIA, DOESN'T IT?

AND IT COMES FROM SO UTH INDIA.

IS IT TELLICHERRY?

TELLICHERRY PEPPER.

NOW I'M JUST GOING TO BROIL THESE.

THEY SHOULD TURN NICELY BROWN ON BOTH SIDES.

NOW THESE AR E PERFECTLY BROWNED.

YES, THOSE ARE LOVELY.

THEY'RE VERY EV ENLY DONE.

ALL I HAVE TO DO NOW IS TURN THEM ALL OVER.

AND THEN OIL THEM.

SALT AND PEPPER THEM.

AND BROIL THE SECOND SIDE.

NOW THIS IS THE SECOND BATCH WHICH IS ALSO NICELY BROWNED.

YOU DO BOTH OF THEM BEAUTIFULLY.

WE HAVE TWO BATCHES, ON E DONE EARLIER.

AND I'M READY NOW FOR THE NEXT PART WHICH IS TO MAKE TH E SAUCE THAT I'LL BRUSH ON TOP.

THERE'S THREE TABLESPOONS OF LEMON JUICE HERE.

TO THAT I WILL ADD ABOUT A HALF TEASPOON OF SALT.

A QUARTER TEASPOON OF CAYENNE PEPPER.

THAT'S THE HOT, HOT PEPPER...YES.

...HOT, HOT STUFF.

YOU COULD USE LESS, YO U CAN USE MORE.

TWO TABLESPOONS OF SUGAR BECAUSE THIS IS GOING TO BE SWEET AND SOUR.

THAT'S RIGHT.

AND THE MOST WONDERFUL FL AVOR IN THIS IS GOING TO COME FROM GR OUND ROASTED CUMIN SEEDS.

NOW THESE ARE CUMIN SEEDS AND I ROAST THEM IN A DRY, CAST IRON SKILLET.

AND YOU SMELL THIS?

IT'S DIFFERENT FROM OR DINARY CUMIN.

YES, IT IS.

IT'S A MORE IN TENSE FLAVOR AND THIS GOES IN AS WELL.

AND ALL I HAVE TO DO IS MIX THIS UP NICELY.

THE SUGAR HA S TO GET DISSOLVED.

I'LL LET YOU DO THAT IF YOU DON'T MIND.

ALL RIGHT, I WILL.

AN D I WILL TA KE SOME MINT BECAUSE THAT'S TH E EXTRA FRESH FLAVOR THAT'S GOING TO COME IN THE SAUCE.

AND THAT'S FROM MINT.

AND THIS GETS MORE COOKING, DOES IT?

IT NEEDS A LITTLE MO RE BAKING WHEN YOU PUT IT AL L TOGETHER.

KIND OF MELD THE FLAVORS TOGETHER.

YEAH.

SO WE NEED ON E TABLESPOON OF CHOPPED MINT.

IN THAT GOES.

AND MIX THAT.

NOW THIS IS READY.

THE NEXT THING TO DO... GET THIS OUT OF THE WAY ...IS TO ASSEMBLE EV ERYTHING.

AND FOR THAT I NEED A SHALLOW BAKING DISH.

ANY LASAGNA TYPE DISH OR GRATIN-TYPE DISH WI LL DO.

AND I'M JUST GOING TO LAYER THESE NOW.

JUST BUILD UP SL IGHTLY -- OVERLAPPING LAYERS LI KE SO.

YOU ARE GOING TO MAKE -- SORT OF PILE THEM ON TOP OF EACH OTHER?

YEAH, YEAH.

AND ALL THIS CAN BE DONE AH EAD OF TIME.

IT COULD BE A FAMILY OPERATION TO MAKE BECAUSE THERE'S SO MANY HAND WORK THINGS TO DO.

THIS DOESN'T TAKE VE RY LONG.

DON'T YOU THINK IT'S NICE TO INVOLVE THE FAMILY.

OH, YES.

YOU CAN CERTAINLY AS K CHILDREN TO DO THIS.

AND THEY'RE ALWAYS SO PROUD OF THEMSELVES.

ALL RIGHT, NOW THIS IS THE FIRST LAYER.

AND I'M GOING TO BRUSH THIS LAYER WITH A LITTLE BIT OF THE SAUCE.

JUST DRIBBLE THE SAUCE ON LOOSELY LIKE THIS.

JUST MAKE SURE YOU GET A LITTLE ON EVERYTHING.

SPREAD IT OUT A BIT.

AND THEN... MY MOUTH IS WATERING AS I CAN TASTE IT NOW.

YOU DO THE NEXT LAYER EXACTLY THE SAME WAY AS YOU DID THIS ONE.

HOW MANY LAYERS CAN YOU... YOU DO AS MANY AS YOU WANT DEPENDING ON HOW MANY GU ESTS YOU HAVE.

YOU CAN DO A LARGE ONE.

YOU CAN DO A SMALL ONE.

FIVE OR SIX LAYERS?

OH , YES.

AND THEN YOU JUST CUT DOWN THROUGH IT.

THAT'S RIGHT, YOU CUT RI GHT THROUGH IT.

WELL, IT'S A PERFECT FIT.

A LITTLE BIT OF SAUCE OV ER THE TOP.

ANYONE WOULD THINK YOU HAD COUNTED THEM BEFORE.

WELL, I THINK IT'S A LOVELY IDEA.

AND THEN... YOU CAN COVER IT WITH A PIECE OF FOIL AND HOLD IT TILL YOUR GUESTS AR E ALMOST READY TO DINE.

AND TWENTY MINUTES BEFORE YOU JUST PUT THIS IN A OVEN AND THEN JUST BAKE IT.

REALLY TO HEAT IT THROUGH.

YEAH, AT ABOUT 350 OR SO?

THAT'S RIGHT.

THIS SHOULD BE DONE NOW.

AND I JUST REALLY HEATED IT THROUGH THAT'S REALLY WHAT'S HAPPENED AND ALLOWED ALL OF THE JUICES TO SORT OF MINGLE.

AGAIN, JUST BE CAREFUL OF THE STEAM.

THERE WE GO.

AND THERE IT IS.

MMM, THAT'S LOVELY.

MINTY SWEET AND SOUR EG GPLANT.

DO YOU WANT TO TRY SOME?

I CERTAINLY WOULD.

I WOULD LOVE TO.

THIS WOULD BE WONDERFUL WI TH A LEG OF LAMB BECAUSE YOU HAVE AL L THE FLAVORS THAT GO VERY WELL WI TH IT.

MMM, BE LOVELY AS A FIRST COURSE.

YES, YES.

TRY SOME OF THAT.

I'LL LOOK AWAY.

THIS IS PRETTY.

LOOK AWAY.

IT'S PROBABLY HOT.

MMM.

THAT'S FASCINATING -- THE TRANSFORMATION OF THE EGGPLANT, ISN'T IT.

MMM,I LOVE THAT.

GOOD.

THANK YOU, MADHUR.

THIS HAS BEEN A LOVELY LESSON IN INDIAN COOKING AND I HOPE YOU'LL COME AGAIN.

I'D LOVE TO HAVE MORE.

I'D LOVE TO.

THIS HAS BEEN A PRIVILEGE FOR ME.

THANK YOU.

AND NOW REED WILL SHOW US HIS WONDERFUL WAY WITH MUSSELS.

I LOVE MUSSELS.

I DO TOO.

THIS DISH IS I THINK THE MOST "LULU" TO ME BECAUSE IT'S SO CLEAN, AND IT'S SO SIMPLE.

WHERE DO YOU GET THE MUSSELS?

I THINK A LOT OF PEOPLE ARE AFRAID OF THEM.

PEOPLE ARE AFRAID OF MUSSELS AND I... MUSSELS ARE A VERY SA FE BET TO BUY IN ANY PART OF THE COUNTRY.

JUST ASK THE FISH MERCHANT TO SEE THE INSPECTION TAG.

THE WATER QUALITY IS TESTED -- AND THE WHOLESOMENESS.

AND THE HARVEST DATE SHOULD BE ON THE TAG.

AND ALL OF THESE THINGS.

WELL, THEY'RE SO GOOD, LET'S COOK THEM.

THEY'RE WONDERFUL.

AND SMELL THEM.

IF THEY SMELL GOOD, TH EY'RE GOOD.

YEAP, GOOD.

YOU SCRUB THEM AN D PULL THE BEARDS OFF.

AND THEN TO COOK THEM ALL WE DO IS JUST TA KE A BUNCH OF THEM AND THROW THEM ON THIS HOT SKILLET.

THAT IS HOT, I CAN FEEL THE HEAT.

WE'LL MAKE IT A LITTLE HOTTER.

AND THIS IS IT.

YOU CAN HEAR THE MUSSELS SI ZZLE AND POP.

THEY'LL OPEN UP FROM THE HEAT.

THE MUSSEL INSIDE CONTRACTS AN D THE SHELL OPENS.

AND THE JUICES RUN DOWN AN D HIT THE HOT SKILLET AND THE JUICES REDUCE UN TIL THEY BURN.

AND THEY THROW SMOKE BA CK UP ON THE MUSSELS.

AND THE WONDERFUL THING ABOUT THIS TECHNIQUE OF COOKING IT CONCENTRATES WHAT'S WI THIN THE SHELLFISH RATHER THAN DILUTING IT.

IF YOU STEAM MUSSELS IN ANY OTHER WAY YOU'RE ADDING OTHER LI QUIDS TO THEM AND IT MAKES THEM TASTE LE SS OF THEMSELVES.

YOU WAIT UNTIL THEY'RE ALL OPEN?

RIGHT.

AND IF ANY LOOK LIKE TH EY'RE NOT OPENING GIVE THEM A LITTLE TAP AND THAT HELPS THEM OUT.

THEY ARE PLUMP.

THEY HAVE A WONDERFUL SMOKEY SMELL.

AND THE JUICES HA VE CHANGED COLOR AS THEY'VE REDUCED AN D CONCENTRATED.

OKAY, AND I THINK WE 'RE DONE.

OKAY.

SO WE HAVE A TRIVET HERE.

WE'LL TAKE SOME SALT.

SOME PEPPER.

AND YOU SERVE THEM JUST LIKE THAT?

JUST LIKE THAT ON THE SKILLET... THAT'S WONDERFUL.

...WITH MELTED BUTTER.

AND THAT'S IT.

SHALL WE EAT ONE?

WHY DON'T WE GI VE ONE A TRY.

I LOVE MUSSELS, MMM.

THAT'S GOOD!

REED, HOW ARE YOU GOING TO TOP THOSE MUSSELS?

WELL, I DON'T KNOW IF WE 'RE GOING TO TOP THEM BUT WE'LL COOK SOME FLAT FI SH TO GO WITH THEM.

HOW ABOUT THAT?

GOOD, THAT WILL BE LOVELY.

THE FISH MERCHANT HERE CA LL THESE "DABS".

WHAT WE HAVE ON THE WEST COAST THAT WE CALL "SAND DABS" ARE SOMEWHAT SMALLER TH AN THIS.

BUT ANY SORT OF FLAT FISH -- A FLOUNDER, OR A SOLE WI LL WORK WELL FOR THIS.

IT LOOKS LIKE A FLOUNDER.

YES, IT LOOKS MORE LIKE FL OUNDER TO ME, TOO.

THESE HAVE BEEN SCALED AN D GUTTED BUT THAT'S ALL TH AT'S BEEN DONE.

WE'RE GOING TO CUT TH E FINS OFF WITH SOME POULTRY SHEARS.

YOU'RE JUST CUTTING RIGHT ALONG THAT LINE.

JUST SNIPPING RIGHT ALONG HERE.

YOU JUST CUT THEM OFF BECAUSE THEY WOULDN'T...

THEY WOULD GET FRAZZLED WOULDN'T THEY?

YEAH, THEY HAVE A WAY OF KIND OF FALLING INTO THE FOOD.

AND...LET'S COOK TW O OF THEM.

SEE, THE FISH SWIM WI TH THIS PART DOWN SO THEY HAVE NO EYES ON THIS SIDE OF THEIR BODY.

AND IF WE TURN IT OVER, TH ERE ARE THE TWO EYES.

IT LOOKS LIKE A CUBIST PA INTING OR SOMETHING.

YES, IT DOES.

YOU JUST LEAVE THE TAIL AS IS?

WE CAN LEAVE TH E TAIL ON OR YOU CAN CUT IT OFF IF YOU'D RATHER.

LET'S SEE, COULD YOU HA ND ME THE OLIVE OIL?

ERFFFF... A BIG CAN.

WE'RE GOING TO POUR OL IVE OIL IN THE DISH AND KIND OF FRIZZLE TH E FISH AROUND IN IT.

SALT AND PEPPER THEM.

IT'S WONDERFUL TO BE ABLE TO GET WHOLE FISH.

YOU DON'T SEE THAT VERY OFTEN.

THEY EAT SO MUCH BETTER.

THE MEAT RIGHT NEXT TO TH E BONE IS JUST PERFECT.

AND WE'RE GOING TO LAY THIS STRAIGHT ON.

THE PRESENTATION SIDE DO WN FIRST ON THIS HOT GRIDDLE.

AND SEASON UP TH E OTHER FISH... THAT REALLY IS HOT, ISN'T IT?

...THE SAME WAY.

YEAH, WE HAVE IT "HIGH" ON YOUR HOME RANGE.

THIS KIND OF PANCAKE GR IDDLE TYPE THING IS A WONDERFUL WAY OF COOKING ALL SORTS OF FISH.

IT DOESN'T HAVE TO BE A WHOLE FISH.

IT CAN'T BE TOO THICK A FISH.

WE'LL DO PIECES OF COD AS THICK AS THAT.

OH, REALLY.

YEAH, YOU HAVE TO LOWER THE HEAT A LITTLE BIT.

IT TAKES A TAD LONGER.

THIS IS A GREAT WAY TO JUST COOK THE FISH AND EAT IT AS IS OR EAT IT WITH LEMON AN D OLIVE OIL.

WE'RE GOING TO TAKE A BIT MORE CATALAN KIND OF APPROACH TO THIS AND TAKE SOME SL ICED GARLIC.

THAT'S A NICE SORT OF SMELL, OF WHAT?

OF SORT OF OLIVE OIL AND FISH.

IT'S VERY NICE.

WHAT'S THE OLD PR OVENCAL SAYING.. "FISH LIVE IN SALTWATER AND DIE IN OLIVE OIL."

ISN'T THAT...?

I DON'T KNOW THAT ONE BUT IT'S TRUE DOWN THERE.

SO WE HAVE A HORRENDOUS AMOUNT OF THINLY SLICED GARLIC AND SOME LITTLE HO T RED PEPPERS CALLED "CHILES DE ARBOL."

YOU CAN USE ANY VARIETY OF DRIED RED CHILES OR YOU COULD USE A HOT ONE OR YOU COULD USE CR USHED CHILE FLAKES.

REALLY THIS DOES TH E SAME THING AS JUST A LITTLE BIT OF CAYENNE OFTEN DOES IN FISH DISHES.

THE DISH IS NOT GOING TO BE HOT AT ALL.

AND WHAT WE'LL DO IS JU ST TO TAKE A PEEK AT HOW THESE FISH AR E COOKING.

HOW DO YOU TELL?

WELL, YOU SEE THAT TH EY'RE CHANGING COLOR HERE ALONG THE SIDE.

THAT'S TELLING ME TH E FISH IS COOKED UP UNTIL THIS POINT IN IT SO IT'S COOKED PA ST THE BONE.

WE'LL JUST FLIP...OOPS FLIP THIS ONE OVER.

SEE HOW NICELY CRUSTED AN D BROWN IT IS?

THIS ONE'S NOT READY TO BE TURNED.

AND AS THESE GET CLOSE TO BEING COOKED WHAT WE'RE GOING TO DO IS TO TAKE THE GARLIC AND THE CHILES AND A LITTLE BUTTER AND BROWN THE GARLIC AR OUND THE FISH.

AND THEN RIGHT AT THE LAST MINUTE WE'LL TAKE A FRESH SQ UEEZE OF LEMON AND THAT DEGLAZES TH E GRIDDLE AND CONCENTRATES AR OUND THE FISH.

AND IT'S NOT REALLY A SAUCE SO MUCH AS IT'S JUST KIND OF A GLAZE THAT...

FLAVOR.

THAT ENDS UP ON TH E OUTSIDE OF IT.

HOW DO YOU TELL THAT THEY'RE DONE?

YOU LOOK AT THEM.

ISN'T THAT HOW YOU TELL?

YOU PROBABLY HAVE A SPECIAL WAY.

YOU CAN ALWAYS JU ST CHEAT AND TAKE THE SIDE OF A KNIFE AND STICK IT IN THERE AND IF THE MEAT IS COMING FREELY OFF THE BONE ON THE INSIDE THEN IT'S DONE.

WELL, THAT'S A GOOD TRICK BECAUSE YOU CAN DO THAT VERY NICELY.

OKAY, LET'S TURN TH IS ONE.

THE THING I LOVE AB OUT THIS TECHNIQUE IS THE TEXTURE THAT YO U GET ON THE FISH.

WE HAVEN'T FLOURED IT BUT IT STILL CR USTS BEAUTIFULLY.

WHY DON'T WE... ...YOU WANT TO TRY TH E FISH TWO WAYS?

WE'LL DO ONE WITH JU ST LEMON AND OLIVE OIL AND OTHER ONE WITH GA RLIC AND CHILES AND SEE WHICH YOU PREFER.

FINE, GOOD, THAT'S A GOOD IDEA.

THIS ONE I BELIEVE IS CLOSE TO BEING DONE.

CAN YOU TELL BY PRESSING IT?

WE'RE GOING TO SCOOT TH IS ONE DOWN.

WELL, WHAT I'M LO OKING AT IS... YOU SEE THAT THERE'S THIS SLIGHT SORT OF PINKNESS STILL TO THE MEAT HERE.

WE'RE GOING TO TURN TH E FISH AGAIN ONTO THE PRESENTATION SIDE.

THE SIDE WE'RE... IS THIS A NO-STICK SURFACE?

THIS IS A NO-STICK SU RFACE.

THIS IS MAKING IT SO EASY FOR ME.

OH, YES.

WE'LL PUT SOME OF THE GARLIC DOWN AND A LITTLE PAT OF BUTTER AND THE BUTTER IS GOING TO BROWN A LITTLE BIT.

AND THEN THE GARLIC, IT'LL BE WONDERFUL.

WHAT WE WANT IS THE GARLIC IN THE MORE SP ANISH-STYLE.

WE WANT THE GARLIC CHIPS TO BROWN THEMSELVES.

MMM, IT SMELLS GOOD.

WE'RE SLIDING THIS UN DER THE FISH GETTING THE OILS AR OUND IT.

AND THEN WE'LL TAKE SO ME OF THESE CHILES THEY GO ON A LITTLE BIT LATER BECAUSE THEY'LL BURN.

IS IT TRUE THAT THE SMALLER...

...THE SMALLER, THE STRONGER?

NOT ALWAYS.

BUT IT'S NOT A BAD JUDGE.

I WOULD BE RELUCTANT EVER TO PICK UP SOMETHING VE RY SMALL AND... CHOMP DOWN ON IT?

CHOMP DOWN ON IT.

SEE HOW THE GARLIC IS GETTING THIS WONDERFUL KI ND OF NUTTY... YEAH, THAT'S A LOVELY COLOR.

AND WE'RE GOING TO PUT A LITTLE PARSLEY DOWN AND LET THAT...

THIS IS A GOOD IDEA HAVING YOUR SAUCE RIGHT IN YOUR PAN.

LET THAT KIND OF FR IZZLE.

THEN TAKE A LITTLE LEMON AND SQUEEZE THAT AROUND AND OVER THIS FISH.

GOOD FOR YOUR... ...GOOD FOR YO UR BREATHING.

AND THEN WE JUST SC RAPE THIS UP AS A LITTLE GARNISH ON TOP.

AS I SAY, IT'S REALLY NO T A SAUCE BECAUSE WE...

IT'S JUST FOR A NICE FLAVORING.

YEAH, JUST A NICE FLAVOR AND THE GARLIC... ...GARLIC CHIPS CA N BE VERY GOOD.

AND LET'S GIVE THIS ONE, ON E LAST TURN.

IT LOOKS LIKE IT 'S DONE TO ME.

THAT CERTAINLY LOOKS DONE ON THAT SIDE.

YEAH, IT CERTAINLY DOES.

SO LET'S GO AHEAD AND JUST TAKE THIS ONE OFF.

AND GIVE IT A LITTLE...

I'LL TURN THESE OFF.

...LITTLE SQUEEZE OF LEMON ALSO.

AND SOME GOLD FRENCH OL IVE OIL OVER THIS.

I'LL TAKE THAT.

JUST TO HOLD IT AGAIN.

WONDERFUL.

DO YOUR AEROBICS WITH THE OLIVE OIL THERE.

YES, YOU COULD.

NOW?

SO THERE WE HAVE IT.

WE HAVE THE DABS TW O WAYS... SHALL WE EAT THEM?

...WITH CHILES AND GARLIC AND WITH LEMON AN D OLIVE OIL.

I THINK SO.

SHALL I START?

WHY DON'T YOU.

THAT GOES BEAUTIFULLY OFF THE BONE.

ALSO, THEY ARE COOKED, TH AT'S GOOD.

THAT'S LOVELY, MM-HMM, GOOD.

I'LL HAVE A LITTLE TASTE OF THAT ONE.

YEAH, TRY THE OTHER ONE.

A LITTLE BIT OF THAT GARLIC THERE.

MMM, THAT'S LOVELY I THINK.

THIS IS A WONDERFUL WAY OF DOING FISH.

AND I'VE LOVED THE MUSSELS AND I THANK YOU, REED.

COME AGAIN ANY TIME.

I'D LOVE TO.

THANK YOU SO MUCH.

BON APPETIT.