HELLO, I'M JULIA CHILD.

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

JOINING ME TODAY, ONE OF MY CAMBRIDGE NEIGHBORS, JODY ADAMS CHEF CO-OWNER OF RIALTO AT THE CHARLES HOTEL.

JODY'S GOING TO DO FOR US TODAY A STUFFED BRAISED WHOLE BREAST OF PRIME VEAL.

AND HERE IT IS.

THIS IS THE PART OF THE VEAL THAT INCLUDES BOTH THE BRISKET AND THE PLATE AND IT RUNS FROM HERE IN YOUR BODY ALL THE WAY DOWN TO... AND YOU CAN FEEL THAT RIB DOWN HERE.

FEEL THE LAST RIB WHICH IS THE 13th.

YEAP.

YOU'D HAVE TO ORDER THAT?

I THINK SO.

I DON'T KNOW THAT YOU'LL FIND IT IN A SUPERMARKET.

THIS IS ON THE LARGE SIZE, IT'S ABOUT 13 POUNDS.

THEY COME A LITTLE BIT SMALLER AS WELL.

IF IT WON'T FIT IN YOUR PAN WHICH I THINK THIS WON'T YOU NEED TO MEASURE IT AND THEN TRIM IT.

SO SEE HOW IT'S GONNA FIT.

THE BRISKET END HAS MORE MEAT ON IT THAT'S THE END, THAT IF YOU'RE GONNA TRIM ANYTHING YOU WANT TO HOLD ON TO THAT END, IT'S THE SHORTER END.

AND THEN LOOK TO SEE HOW MANY RIBS YOU'RE GONNA NEED TO CUT OFF.

AND I THINK HERE IT'S ABOUT THREE.

NOW I TRIM OFF THE REALLY FLABBY PART OF THAT FAT AND LEAVE SOME OF THE SURFACE FAT ON BECAUSE IT WILL HELP BASTE THE MEAT.

AND I SAID THREE RIBS.

SO START BY CUTTING THESE OFF.

AND IT COMES OFF VERY EASILY.

IT COMES OFF VERY EASILY, DOESN'T IT?

YOU COULD, IF YOU WANTED OOPS.

YOU COULD BONE IT, IT ISN'T TOO DIFFICULT.

THAT'S WHAT I DO.

NO, IT'S VERY EASY.

THIS IS JUST A FLAP OF MEAT THAT'S SITTING ON THE BONES, THE RIBS.

IT ALWAYS HAS MORE FLAVOR WITH THE BONE IN.

I THINK SO.

(knives scraping) YOU'RE LIKE THE REAL BUTCHER-- ALWAYS SHARPENING YOUR KNIFE.

IF YOU WANT TO GET ANYWHERE, YOU HAVE TO.

YES, YOU HA VE TO.

AND YOU HAVE A MU CH LESS LIKELIHOOD OF CUTTING YOURSELF IF YOUR KNIFE IS SHARP.

GO STRAIGHT DOWN, AN D IF YOU'RE GONNA...

ANGLE THE KNIFE SL IGHTLY TOWARDS THE BONE SO THAT YOU DON'T ACCIDENTALLY CUT THROUGH THE MEAT.

AND YOU MAKE A POCKET STOPPING RIGHT ABOUT AN IN CH AT THE END OF EACH RIB.

CUT AROUND THE CA RTILAGE HERE.

YEAH.

YES, THAT'S INTERESTING THAT YOU CAN SEE RIGHT IN THERE.

THERE'S ALL THAT CARTILAGE THERE.

AND WE'LL TR IM THAT OUT.

UM HUM.

OKAY, THIS IS THE PART THAT'S GETS A LI TTLE BIT AWKWARD.

BUT YOU WANT TO MAKE SU RE YOU GET YOUR HAND SO YOU CAN SE E THAT I'VE CUT TO WITHIN AB OUT AN INCH HERE.

YEAH.

BUT I NEED TO GO A LI TTLE FARTHER HERE.

OKAY.

LET'S PULL THAT UP SO WE CAN SEE THE WHOLE... THAT'S CERTAINLY A REAL POCKET IN THERE.

YEAH.

YES, AND THERE IS LOTS OF GOOD MEAT UP THERE.

AND A LOT OF THIS, IT LOOKS VERY FATTY BUT THIS BRAISES FO R FOUR HOURS SO MOST OF IT, A LOT OF THE FAT IS GOING TO RE NDER OFF IN TH OSE FOUR HOURS.

AND YOU CAN GE T RID OF IT.

BUT THIS IS NOT LEAN CUISINE.

Julia: BUT YOU DON'T HAVE TO HAVE LEAN CUISINE ALL THE TIME ANYWAY.

OKAY, AND NOW WE'LL WORK ON THE STUFFING.

AND THIS IS... TH AT'S ABOUT TWO CU PS OF ONIONS AND TWO TABLESPOONS OF GARLIC.

AND A LITTLE BIT OF OLIVE OIL?

A LITTLE BIT OF OLIVE OIL.

COOK THOSE UNTIL IT'S REALLY SOFT?

YEAH.

AND THEN WE HA VE GROUND VEAL.

GROUND, LEAN VEAL.

AND PORK.

ALL OF WHICH YOU CAN GET AT THE SUPERMARKET.

PISTACHIOS.

JUST WHOLE.

AND ACTUALLY, I THINK I CAN PUT THIS IN NOW.

THIS HAS COOLED, IT DOESN'T HAVE TO BE STONE COLD BUT IF IT'S HOT, IT WILL ST ART COOKING THE MEAT.

SOME BREAD CRUMBS TO HELP HOLD EVERYTHING TOGETHER.

THAT WAS ABOUT HALF A CUP.

AND THEN PECORINO.

PECORINO CHEESE.

I'LL STIR ALL TH IS TOGETHER.

IT'S ALREADY SMELLING NICE AND THIS IS ONLY THE BEGINNING.

AND I'LL CHOP SO ME HERBS.

I HAVE SOME MA RJORAM.

IT'S WONDERFUL THAT WE CAN GET FRESH HERBS NOW.

UM HUM.

I'M JUST PUTTING A LI TTLE BIT OF MARJORAM AND THEN TH YME AND SAGE.

THIS IS TH YME NOW.

OH THAT'S THYME, YEAP.

THAT'S THE SAGE.

THIS THE SAGE.

AND SAVE TH E STEMS.

THE STEMS CAN GO RIGHT IN TO THE BRAISING PAN.

AND THIS SHOULD BE FA IRLY FINE, THE HERBS SO THEY GET EVENLY DI STRIBUTED IN THE STUFFING.

AND I'LL ADD SOME PARSLEY.

I THINK IT'S ABOUT TW O TABLESPOONS.

THAT DOESN'T NEED TO BE... IS THAT ITALIAN OR REGULAR?

ITALIAN.

YES.

THAT HAS A LITTLE MORE FLAVOR.

I THINK SO.

I LIKE THE TEXTURE AS WELL, IN MY MOUTH.

AND IT'S PRETTY, ISN'T IT?

YEAP, IT IS.

NOW I'LL PUT IN...

IT SMELLS GOOD.

SOME MORTADELLA, AB OUT SIX OUNCES WHICH I'M GOING TO EYEBALL.

IT HAS NICE PE PPERCORNS IN IT.

UM HUM.

LET'S SEE, TH AT'S ABOUT SIX.

IF IT'S A LITTLE MO RE, THAT'S OKAY.

AND NEXT THE PR OVOLONE.

THIS IS BEAUTIFUL AU RICCHIO PROVOLONE WHICH IS AGED... THAT'S FROM WISCONSIN ISN'T IT, AURICCHIO?

UM HUM.

I VISITED THERE ONCE.

WE'LL CUT THREE OU NCES OR SO.

EXACTLY THREE OUNCES.

EX ACTLY TH REE OUNCES.

AGAIN, I'M GONNA CUT OFF THE RIND.

UM HUM.

IS THAT GONNA BE DICED?

YE S, SA ME SIZE.

THAT WILL KEEP LITTLE PIECES IN.

YEAH, THAT WILL BE NICE.

OKAY, AND NOW WE'RE GO NNA ADD THE PEAS AND TH AT'S IT.

THOSE HAVE BEEN ALREADY COOKED.

YOU KNOW WHAT I HAVEN'T DONE YET?

I HAVEN'T PUT AN Y PEPPER IN HERE.

I THINK MAYBE I WANT TO PUT A LI TTLE PEPPER IN FIRST.

I LOVE PEPPER.

THAT WAS 13 GRINDS.

13 GRINDS.

I'LL HEAT UP OUR TASTING PAN.

HERE WE GO.

I'LL WATCH IT FOR US.

OKAY.

NOW WHILE WE 'RE DOING THIS SHALL WE GET THE VEGETABLES ST ARTED FOR THE BRAISE?

FINE.

OKAY, THESE ARE THE GARLIC FOR THE BRAISE AND I LIKE TO CUT TH EM STRAIGHT THROUGH AND LEAVE THEM WH OLE LIKE THIS.

GOOD IDEA, BECAUSE THERE'S FLAVOR IN THE SKIN TOO.

AND IT HOLDS TH EM TOGETHER.

YEAP.

I WASH IT FIRST JU ST AS YOU WOULD AN Y OTHER VEGETABLE.

AND IT HOLDS TOGETHER NI CELY LIKE THAT.

I THINK THIS IS DONE NOW.

THAT LOOKS DONE.

IT'S WONDERFUL TH E WAY YOU CAN SEE THE PROVOLONE ST ARTING TO MELT AND...

THERE'S A FORK FOR YOU.

OKAY.

DO YOU THINK THERE'S ENOUGH SALT?

I THINK IT COULD USE A LITTLE, DO YOU?

I THINK, YEAH.

I'LL USE TH IS SPOON.

YOU'RE USING KOSHER SALT.

YEAH, IT'S EASIER FO R ME TO USE BECAUSE MY HANDS GE T SO STICKY.

YOU CAN JUST PICK IT UP.

CAN YOU PLEASE JUST PUT A LITTLE OIL IN THERE?

UM HUM.

WE CAN PUT TH OSE IN.

I'LL WATCH THOSE.

WA TCH THOSE.

AND THESE ARE FOR THE BRAISE?

YE S. I LOVE BRAISED FOOD BECAUSE ONCE YOU GET IT GOING YOU DON'T HAVE TO KEEP WATCHING IT.

UM HUM.

I GUESS IT KIND OF COOKS BY ITSELF.

OKAY, I'M GONNA BR ING BACK THE BREAST.

WOULD YOU LIKE TO PUT SOME SALT AN D PEPPER IN THE VEGETABLES... A LITTLE.

SURE, OKAY.

WOULD YOU... A LITTLE PEPPER.

YEAP.

I'D LIKE TO PUT SOME ON THAT SIDE.

THAT REALLY LOOKS WONDERFUL, I THINK.

YOU WOULDN'T HAVE ANY IDEA WHY ANYONE WOULD WANT TO EAT SOMETHING LIKE THAT.

NO .

WOULD YOU WANT ME TO HOLD IT WHILE YOU STUFF IT?

SURE.

WELL, THIS IS GONNA BE WONDERFUL.

IF YOU COULD HO LD ONTO THAT.

WITH YOUR BARE HANDS.

THERE'S ONE LITTLE PIECE OF MORTADELLA.

AND THEN YOU NEED TO RE ALLY SQUISH IT DOWN.

AND THEN I MASSAGE IT A LITTLE SO IT'S NICE AN D EVEN.

THAT'S A GOOD IDEA.

I'M SURE IT MAKES THE BREAST FEEL BETTER.

YES, I THINK SO.

I'M GONNA PUT THIS ST RAIGHT ON THE BOARD SO IF YOU COULD MO VE THE...

OTHERWISE IT'LL SL IP TOO MUCH.

I'LL START BY, MAKE ON E TIE LIKE THIS THIS MAY NOT BE... AND THIS IS WHITE BUTCHER'S TWINE; THAT'S A VERY THIN ONE.

YE S. A THIN ONE, BUT YOU CA N USE WHATEVER.

IT JUST NEEDS, MAKE SU RE IT'S COTTON.

AND IT HASN'T BEEN WAXED.

RIGHT, AND NOTHING WI TH PLASTIC IN IT.

...GET IT FROM YOUR BUTCHER.

SOMETIMES THESE GET CA UGHT ON THE...

CAUGHT ON THE BONE.

I LIKE DOING THIS.

THERE'S SOMETHING VE RY SATISFYING ABOUT SE EING THIS STITCHING.

IT LOOKS VERY NEAT, I THINK.

YE S. AND ONCE YOU GET TO WARDS THE END IT GETS A LI TTLE EASIER.

I'VE REACHED THE EN D OF THE RIBS HERE JULIA, I'M JUST GONNA FLIP THE ANIMAL OVER.

UH HUH.

AND COME BACK AND DO A LITTLE SO RT OF SLIP KNOT OVER EACH STRING.

THAT WILL REALLY HOLD IT.

THIS IS A RUSTIC DISH, SO IT ALLOWS FOR US TO...

I THINK THEY'RE BECOMING MORE AND MORE POPULAR-- REAL, REAL FOOD.

YEAH.

AND YOU KNOW, IF WE WE RE REALLY FANCY WE COULD STICK BAY LE AVES UNDER THERE.

OH, THAT'S NICE.

AND NOW WE NEED SALT AND PEPPER.

I'M PRETTY GENEROUS WI TH THE SALT AND PEPPER ON THE OUTSIDE OF THE MEAT BECAUSE IT WILL FA LL OFF AS IT COOKS.

YEAH.

LUCKILY, ALL THAT BUSINESS ABOUT NO SALT HAS GONE BY THE BOARD.

IF YOU'RE A HEALTHY, FINE PERSON YOU CAN HAVE A NORMAL AMOUNT OF SALT.

OKAY, READY?

YEAP.

OKAY, HERE WE GO.

Julia: IS THAT GOING INTO THE OVEN NOW?

Jody: NOW THIS WILL GO IN AND JUST COOK AT A HIGH TE MPERATURE SO THE MEAT BROWNS.

AND THEN WE'LL ADD THE LIQUID.

YOU HAVE TO MEASURE YO UR PAN AND YOUR OVEN BEFORE YOU START IN ON THIS, DON'T YOU?

YES.

NOW THIS IS AT 400°.

HOW LONG DOES IT COOK THIS WAY?

30 MINUTES UNTIL THE TOP IS NICELY BROWNED.

GOOD.

Julia: THAT'S VERY NICELY BROWNED, ISN'T IT?

STEP ONE.

STEP ONE.

OKAY.

OKAY.

NEXT, WE ADD THE MA RSALA TO THIS.

AND THIS IS JUST ABOUT TH REE CUPS IN THE BOTTLE.

IT'S NOT A CHEAP DISH?

NO.

BUT IT GOES A LONG WAY.

OH, YES.

AND THE TOMATOES.

AND AT TH IS POINT I'M GOING TO START TH E MARSALA GOING BY TURNING ON THE BURNER.

THESE ARE PLUM TOMATOES, YEAP.

YE S. IF YOU CAN'T GET FRESH ON ES, YOU CAN USE CANNED.

MORE HERBALS.

MO RE HERBS.

AND IF, YOU KNOW, IF THYME ISN'T AVAILABLE OR YOU HAVE A LITTLE ROSEMARY TH AT YOU WANT TO USE PEOPLE CAN DO THAT AS WELL.

IT DOESN'T HAVE TO BE EXACT.

AS LONG AS YOU HAVE SOMETHING.

SOMETHING NI CE.

OKAY, AND I'M GONNA TIE THESE.TIE THEM UP.

BECAUSE BA Y LEAVES I DON'T KNOW IF PE OPLE KNOW THIS BUT BAY LEAVES COULD BE VERY DANGEROUS.

IF PEOPLE SWALLOW A WHOLE BAY LEAF... WHAT HAPPENS?

IT CAN CUT.

CUT DOWN THROUGH YOUR THROAT.

YE S, OR WH EREVER IT GOES.

OH, THAT WOULD BE A NICE DEATH.

SO IF YOU'RE USING BA Y LEAVES FREELY YOU SHOULD COUNT THEM BE FORE YOU PUT THEM IN SO THAT WHEN YO U REMOVE THEM YOU KNOW HOW MANY YO U'RE REMOVING.

AND WE'RE TI EING THESE UP.

OH, I NEVER THOUGHT OF THAT.

I'VE GOT, ONE, TW O, THREE, FOUR.

WE KNOW WE'RE PU TTING FOUR BAY LEAVES AND SOME OTHER TH INGS IN THERE.

AND IT'S JUST ST ARTED TO BOIL WHAT HAVE WE GOT HERE?

SO I'LL ADD...

THIS IS BROWNED CHICKEN ST OCK WHICH GIVES IT TH IS BEAUTIFUL COLOR.

THE BONES AND VEGETABLES WERE BROWNED.

GOOD.

THE CHICKEN ST OCK SHOULD COME JUST A THIRD OF THE WAY UP OR SO.

THIS IS A REAL BRAISE, ISN'T IT?

IN THE CLASSICAL WAY?

A REAL BRAISE.

IF THERE'S TO O MUCH LIQUID I THINK THAT THE VE AL JUST TENDS TO...

STEAM, IT'S NOT THE SAME.

ST EAM, YES.

AND WE PUT THE FOIL ON RIGHT DOWN NEXT TO...

IF YOU HAD AN ENORMOUS TURKEY ROASTER YOU COULD USE THAT?

YES, YOU CO ULD.

IT'S NICE TO HA VE SOMETHING WITH A TIGHT FI TTING LID.

YEAH.

YOU JUST HAVE TO MAKE DO.

AND THAT'S JUST A PLAIN LIKE A SHEET PAN AS YOU WOULD CALL IT.

A SHEET PA N, YEAP.

WE WOULD CALL IT A JELLY ROLL PAN.

THIS FITS NICELY.

THE VEAL WILL SHRINK A LITTLE BI T, THIS WILL THEN SETTLE DOWN.

AND NOW THIS GOES IN TO THE OVEN FOR FOUR HO URS TO BRAISE.

AND OVER HERE WE HAVE ONE TH AT BRAISED FOR FOUR HOURS AND THEN AT THE VERY EN D, WE TOOK THE TOP OFF.

AGAIN, SO IT WOULD BROWN NICELY.

SO IT WOULD BROWN NI CELY AGAIN, RIGHT.

IT SMELLS AWFULLY GOOD.

NOW, WE'LL TAKE IT OUT OF THE PAN AND LET IT COOL A LITTLE BIT.

AND THEN WRAP IT IN THE FOIL AND REFRIGERATE IT OVERNIGHT AND IT WILL FIRM UP NICELY SO... AND THE IDEA OF THIS IS YOU COULD EAT IT NOW BUT IT WOULD FALL APART, YOU SAID.

YES.

YOU WANT IT TO FIRM UP OVERNIGHT.

SO THAT YOU CAN SLICE IT.

YOU COULD ALSO JUST LET IT JUST COOL HERE IN THE PAN AS IT IS UNTIL YOU'RE READY TO TAKE IT OUT.

AND THAT CA N GO THERE.

AND SEE, SOME OF THE BONES ARE ALREADY ST ARTING TO FALL OFF.

IT'S COOKED SO LONG.

OKAY, I'LL JUST PU T THIS OVER HERE.

WE WOULDN'T WANT TO WR AP THIS UP RIGHT AWAY.

NO.

...TO PUT IT IN THE FRIDGE, WE 'D WANT TO LET...

COOL, REALLY.

COOL.

SO IT'S TOO BAD NOT TO EAT IT NOW BUT I GUESS WE'LL HAVE TO WAIT.

NOW, YOU HAVE ALL THESE, AND THE VEGETABLES.

THAT'S INTERESTING THAT THE VEGETABLES STILL LOOK PRETTY GOOD.

THEY'LL BE VERY SWEET FR OM THE MARSALA.

LET'S START BY LADLING IT BECAUSE I THINK TH AT IT WILL SPLASH.

I'M GONNA PULL OU T THE GARLIC SO WE CAN SQUEEZE IT INTO THE SAUCE.

ARE THERE ANY MO RE IN THERE?

I THINK THEY MAY HAVE ALL GOTTEN SQUISHED ALREADY.

YEAH, I THINK SO.

THEY DID.

NOW I'LL TAKE TH ESE GUYS OUT.

AND THEY'RE SO SOFT AND GARLIC HELPS TO THICKEN A SAUCE WITHOUT AD DING BUTTER.

THAT'S NICE.

GET RID OF THIS.

THERE YOU ARE.

PEOPLE ARE SO SC ARED OF GARLIC AND IT'S REALLY CAN BE VERY MILD AND TE NDER AND IT'S... AND VERY GOOD FOR YOU, THEY SAY.

YE S. SO WE CAN JUST LET THAT SI MMER FOR A LITTLE WHILE UNTIL IT'S A LI TTLE BIT THICKER.

HERE'S THE VEAL THAT'S CHILLED OV ERNIGHT IN THE FOIL SO IT'S FIRMED UP NICELY.

AND ACTUALLY HERE'S SO ME OF THE SAUCE THAT'S CO LLECTED... OH, THAT LOOKS DELICIOUS.

SO YOU CAN SEE THAT IT 'S NICE AND FIRM.

FROM THE VEAL BONES, I GUESS.

I'LL PUT THIS RI GHT IN HERE.

WELL THIS IS GONNA BE FASCINATING.

I'M DYING TO SEE WHAT HAPPENS HERE.

I'LL GET THAT OUT OF YOUR WAY.

NOW WHAT I DO, BECAUSE I' M FROM NEW ENGLAND IS SAVE THESE PI ECES OF STRING AND USE THEM TO TIE TH E RIBS BACK UP AGAIN.

I'LL BE INTERESTED TO SEE THAT.

THAT'S REALLY...

IT'S ACTUALLY JU ST CONVENIENT BECAUSE YOU HAVE TH EM RIGHT HERE SO WHY NOT USE THEM.

YEAH.

YOU SEE, EACH ONE IS A LENGTH HERE.

YEAH.

NOW THE RIBS DO N'T MARCH ALONG IN PERFECT ALIGNMENT.

THEY KIND OF FAN OUT SO THERE IS A LITTLE BI T OF ADJUSTMENT THAT YOU HAVE TO DO AS YO U SLICE THROUGH HERE.

YES, I CAN SEE WHAT YOU MEAN THAT IF IT WERE HOT THAT WOULD FALL APART.

FALL APART.

WELL THAT CUTS VERY NICELY.

THAT'S PERFECT.

GOOD.

THAT'S LOVELY, THAT WAY THE STUFFING LOOKS.

AND IT HOLDS TOGETHER SL IGHTLY LIKE THIS.

YOU'D WANT TO TI E THEM LIKE THIS.

OH YES, I CAN SEE WHY YOU WANT TO SAVE THE STRINGS BECAUSE IT'S JUST RIGHT, THIS IS WONDERFUL.

THERE'S THE PISTACHIOS, AND THE PEAS AND THE MORTADELLA.

THAT'S GREAT, I THINK.

IT'S A VERY PRETTY STUFFING.

AND YOU CA N SEE THAT THERE REALLY ISN'T AL L THAT MUCH MEAT HERE.

YEAH.

IT LOOKS LI KE A LOT BUT SO MUCH OF IT IS FAT TH AT GETS RENDERED OFF.

RENDERED OUT.

WE CAN PUT THESE RIGHT BA CK IN HERE LIKE THIS.

AND WE CAN PO UR THE SAUCE.

THAT'S A LOVELY SAUCE WITH THOSE NICE BITS OF GARLIC.

I LOVE THIS THIS IS WHAT I CALL REAL FOOD.

UM HUM.

IF YOU WOULDN'T MIND OP ENING THE DOOR.

OKAY.

WE CAN PUT THIS IN TO THE OVEN.

YOU WANT IT ON BROIL?

I THINK ON BA KE TO START.

AT ABOUT WHAT, ABOUT 350?

I WOULD SAY 4.

400, OKAY.

AH, LOOK AT THAT.

STRINGS AND ALL.

THAT LOOKS DELICIOUS DOESN'T IT?

TH AT LO OKS GREAT.

NOW THIS IS READY TO SERVE.

IT'S WARM.

RE ADY TO SERVE.

WE'VE MADE SOME POLENTA, WH ICH IS, YOU SAID ALSO KNOWN AS "C ORNMEAL MUSH" CORNMEAL MUSH.

YES, THIS IS MADE OUT OF ITALIAN CORNMEAL.

WHICH MEANS IT'S NICE AND SHINY AND... WELL, IT'S A COARSER GRIND.

THE MISTAKE THAT PEOPLE OF TEN MAKE WITH POLENTA IS THEY DON'T AD D ENOUGH WATER.

IF YOU DON'T AD D ENOUGH WATER THE CORNMEAL DOESN'T HA VE ANYTHING TO ABSORB SO IT STAYS GR AINY.

WHEREAS, THIS LO OKS NICE AND...

IT REALLY NEEDS 40 MINUTES TO COOK?

THAT'S RI GHT.

THAT'S A WONDERFUL SMELL.

AROMA.

WHAT DO WE SAY FOR FOOD?

YOU DON'T SAY SMELL, DO YOU?

WELL YEAH, I THINK YO U CAN SAY SMELL.

YEAH.

AND THAT MEAT IS GONNA BE SO BEAUTIFUL AND TENDER AND FULL OF FLAVOR.

THIS IS REALLY THE OLD-FASHIONED WAY OF COOKING AND BRAISING.

AND JUST BECAUSE IT COOKS FOR FOUR HOURS DOESN'T MEAN YOU'RE LOOKING AT IT FOR FOUR HOURS.

THAT'S WHAT'S NICE ABOUT IT, I THINK.

I THINK TH AT'S PLENTY.

AND I WOULD JU ST PUT THE...

THESE ARE REALLY JUST FOR GARNISH.

AND THAT'S GONNA BE NICE.

YEAH.

AND THE CONTRAST.

IT'S VERY PRETTY THEN THERE'S THE LOVELY BRIGHT GREEN.

YOU SAID THEY ARE ONLY IN SEASON ABOUT TWO, THREE WEEKS, AREN'T THEY?

IT'S A VERY SHORT SEASON.

YET SO DELICIOUS.

OH, THIS IS LOVELY.

SEE, I LIKE FAMILY STYLE.

AND THEN WHEN IT'S PLATED YOU HAVE TO EAT ALL THAT'S ON YOUR PLATE.

AND WHEN IT COMES THIS WAY YOU CAN EAT JUST WHAT YOU WANT.

YEAH, I AGREE.

JODY, THIS IS WONDERFUL.

THIS IS REAL FOOD AND IT'S THE FOOD I LIKE THE BEST.

AND IT FILLS THE HOUSE FOR THE FOUR HOURS THAT IT'S COOKING WITH THESE WONDERFUL SMELLS THAT SPILL OUT INTO THAT'S THE NEIGHBORHOOD.GREAT.

WELL THANK YOU VERY MUCH.

JODY, THIS HAS BEEN A GREAT DEAL OF FUN AND I THANK YOU SO MUCH FOR COMING THANK YO U.

AND GIVING US A DELICIOUS MEAL AND...

I'VE CERTAINLY LEARNED A LOT WORKING WITH YOU.

WELL THANK YOU.

IT'S BEEN A REAL HONOR TO BE HERE TODAY AND WORK WITH YOU.

AND GOOD LUCK WITH EVERYTHING.

TH ANK YOU.

BON APPETIT.