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 HAVE TO.

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

GO STRAIGHT DOWN, AND IF YOU'RE GONNA... ANGLE THE KNIFE SLIGHTLY TOWARDS THE BONE SO THAT YOU DON'T ACCIDENTALLY CUT THROUGH THE MEAT.

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

CUT AROUND THE CARTILAGE HERE.

YEAH.

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

THERE'S ALL THAT CARTILAGE THERE.

AND WE'LL TRIM THAT OUT.

UM HUM.

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

BUT YOU WANT TO MAKE SURE YOU GET YOUR HAND SO YOU CAN SEE THAT I'VE CUT TO WITHIN ABOUT AN INCH HERE.

YEAH.

BUT I NEED TO GO A LITTLE 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 FOR FOUR HOURS SO MOST OF IT, A LOT OF THE FAT IS GOING TO RENDER OFF IN THOSE FOUR HOURS.

AND YOU CAN GET 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... THAT'S ABOUT TWO CUPS 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 HAVE 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 START 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 THIS TOGETHER.

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

AND I'LL CHOP SOME HERBS.

I HAVE SOME MARJORAM.

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

UM HUM.

I'M JUST PUTTING A LITTLE BIT OF MARJORAM AND THEN THYME AND SAGE.

THIS IS THYME NOW.

OH THAT'S THYME, YEAP.

THAT'S THE SAGE.

THIS THE SAGE.

AND SAVE THE STEMS.

THE STEMS CAN GO RIGHT INTO THE BRAISING PAN.

AND THIS SHOULD BE FAIRLY FINE, THE HERBS SO THEY GET EVENLY DISTRIBUTED IN THE STUFFING.

AND I'LL ADD SOME PARSLEY.

I THINK IT'S ABOUT TWO 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, ABOUT SIX OUNCES WHICH I'M GOING TO EYEBALL.

IT HAS NICE PEPPERCORNS IN IT.

UM HUM.

LET'S SEE, THAT'S ABOUT SIX.

IF IT'S A LITTLE MORE, THAT'S OKAY.

AND NEXT THE PROVOLONE.

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

UM HUM.

I VISITED THERE ONCE.

WE'LL CUT THREE OUNCES OR SO.

EXACTLY THREE OUNCES.

EXACTLY THREE OUNCES.

AGAIN, I'M GONNA CUT OFF THE RIND.

UM HUM.

IS THAT GONNA BE DICED?

YES, SAME SIZE.

THAT WILL KEEP LITTLE PIECES IN.

YEAH, THAT WILL BE NICE.

OKAY, AND NOW WE'RE GONNA ADD THE PEAS AND THAT'S IT.

THOSE HAVE BEEN ALREADY COOKED.

YOU KNOW WHAT I HAVEN'T DONE YET?

I HAVEN'T PUT ANY PEPPER IN HERE.

I THINK MAYBE I WANT TO PUT A LITTLE 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 STARTED FOR THE BRAISE?

FINE.

OKAY, THESE ARE THE GARLIC FOR THE BRAISE AND I LIKE TO CUT THEM STRAIGHT THROUGH AND LEAVE THEM WHOLE LIKE THIS.

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

AND IT HOLDS THEM TOGETHER.

YEAP.

I WASH IT FIRST JUST AS YOU WOULD ANY OTHER VEGETABLE.

AND IT HOLDS TOGETHER NICELY LIKE THAT.

I THINK THIS IS DONE NOW.

THAT LOOKS DONE.

IT'S WONDERFUL THE WAY YOU CAN SEE THE PROVOLONE STARTING 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 THIS SPOON.

YOU'RE USING KOSHER SALT.

YEAH, IT'S EASIER FOR ME TO USE BECAUSE MY HANDS GET SO STICKY.

YOU CAN JUST PICK IT UP.

CAN YOU PLEASE JUST PUT A LITTLE OIL IN THERE?

UM HUM.

WE CAN PUT THOSE IN.

I'LL WATCH THOSE.

WATCH THOSE.

AND THESE ARE FOR THE BRAISE?

YES.

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 BRING BACK THE BREAST.

WOULD YOU LIKE TO PUT SOME SALT AND 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 HOLD ONTO THAT.

WITH YOUR BARE HANDS.

THERE'S ONE LITTLE PIECE OF MORTADELLA.

AND THEN YOU NEED TO REALLY SQUISH IT DOWN.

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

THAT'S A GOOD IDEA.

I'M SURE IT MAKES THE BREAST FEEL BETTER.

YES, I THINK SO.

I'M GONNA PUT THIS STRAIGHT ON THE BOARD SO IF YOU COULD MOVE THE... OTHERWISE IT'LL SLIP TOO MUCH.

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

YES.

A THIN ONE, BUT YOU CAN USE WHATEVER.

IT JUST NEEDS, MAKE SURE IT'S COTTON.

AND IT HASN'T BEEN WAXED.

RIGHT, AND NOTHING WITH PLASTIC IN IT.

...GET IT FROM YOUR BUTCHER.

SOMETIMES THESE GET CAUGHT ON THE... CAUGHT ON THE BONE.

I LIKE DOING THIS.

THERE'S SOMETHING VERY SATISFYING ABOUT SEEING THIS STITCHING.

IT LOOKS VERY NEAT, I THINK.

YES.

AND ONCE YOU GET TOWARDS THE END IT GETS A LITTLE EASIER.

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

UH HUH.

AND COME BACK AND DO A LITTLE SORT 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 WERE REALLY FANCY WE COULD STICK BAY LEAVES UNDER THERE.

OH, THAT'S NICE.

AND NOW WE NEED SALT AND PEPPER.

I'M PRETTY GENEROUS WITH THE SALT AND PEPPER ON THE OUTSIDE OF THE MEAT BECAUSE IT WILL FALL 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 TEMPERATURE SO THE MEAT BROWNS.

AND THEN WE'LL ADD THE LIQUID.

YOU HAVE TO MEASURE YOUR 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 MARSALA TO THIS.

AND THIS IS JUST ABOUT THREE CUPS IN THE BOTTLE.

IT'S NOT A CHEAP DISH?

NO.

BUT IT GOES A LONG WAY.

OH, YES.

AND THE TOMATOES.

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

THESE ARE PLUM TOMATOES, YEAP.

YES.

IF YOU CAN'T GET FRESH ONES, YOU CAN USE CANNED.

MORE HERBALS.

MORE HERBS.

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

IT DOESN'T HAVE TO BE EXACT.

AS LONG AS YOU HAVE SOMETHING.

SOMETHING NICE.

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

BECAUSE BAY LEAVES I DON'T KNOW IF PEOPLE 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.

YES, OR WHEREVER IT GOES.

OH, THAT WOULD BE A NICE DEATH.

SO IF YOU'RE USING BAY LEAVES FREELY YOU SHOULD COUNT THEM BEFORE YOU PUT THEM IN SO THAT WHEN YOU REMOVE THEM YOU KNOW HOW MANY YOU'RE REMOVING.

AND WE'RE TIEING THESE UP.

OH, I NEVER THOUGHT OF THAT.

I'VE GOT, ONE, TWO, THREE, FOUR.

WE KNOW WE'RE PUTTING FOUR BAY LEAVES AND SOME OTHER THINGS IN THERE.

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

SO I'LL ADD... THIS IS BROWNED CHICKEN STOCK WHICH GIVES IT THIS BEAUTIFUL COLOR.

THE BONES AND VEGETABLES WERE BROWNED.

GOOD.

THE CHICKEN STOCK 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 TOO MUCH LIQUID I THINK THAT THE VEAL JUST TENDS TO... STEAM, IT'S NOT THE SAME.

STEAM, YES.

AND WE PUT THE FOIL ON RIGHT DOWN NEXT TO... IF YOU HAD AN ENORMOUS TURKEY ROASTER YOU COULD USE THAT?

YES, YOU COULD.

IT'S NICE TO HAVE SOMETHING WITH A TIGHT FITTING 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 PAN, YEAP.

WE WOULD CALL IT A JELLY ROLL PAN.

THIS FITS NICELY.

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

AND NOW THIS GOES INTO THE OVEN FOR FOUR HOURS TO BRAISE.

AND OVER HERE WE HAVE ONE THAT BRAISED FOR FOUR HOURS AND THEN AT THE VERY END, WE TOOK THE TOP OFF.

AGAIN, SO IT WOULD BROWN NICELY.

SO IT WOULD BROWN NICELY 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 CAN GO THERE.

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

IT'S COOKED SO LONG.

OKAY, I'LL JUST PUT THIS OVER HERE.

WE WOULDN'T WANT TO WRAP 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 FROM THE MARSALA.

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

I'M GONNA PULL OUT THE GARLIC SO WE CAN SQUEEZE IT INTO THE SAUCE.

ARE THERE ANY MORE IN THERE?

I THINK THEY MAY HAVE ALL GOTTEN SQUISHED ALREADY.

YEAH, I THINK SO.

THEY DID.

NOW I'LL TAKE THESE GUYS OUT.

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

THAT'S NICE.

GET RID OF THIS.

THERE YOU ARE.

PEOPLE ARE SO SCARED OF GARLIC AND IT'S REALLY CAN BE VERY MILD AND TENDER AND IT'S... AND VERY GOOD FOR YOU, THEY SAY.

YES.

SO WE CAN JUST LET THAT SIMMER FOR A LITTLE WHILE UNTIL IT'S A LITTLE BIT THICKER.

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

AND ACTUALLY HERE'S SOME OF THE SAUCE THAT'S COLLECTED... OH, THAT LOOKS DELICIOUS.

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

FROM THE VEAL BONES, I GUESS.

I'LL PUT THIS RIGHT 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 PIECES OF STRING AND USE THEM TO TIE THE RIBS BACK UP AGAIN.

I'LL BE INTERESTED TO SEE THAT.

THAT'S REALLY... IT'S ACTUALLY JUST CONVENIENT BECAUSE YOU HAVE THEM RIGHT HERE SO WHY NOT USE THEM.

YEAH.

YOU SEE, EACH ONE IS A LENGTH HERE.

YEAH.

NOW THE RIBS DON'T MARCH ALONG IN PERFECT ALIGNMENT.

THEY KIND OF FAN OUT SO THERE IS A LITTLE BIT OF ADJUSTMENT THAT YOU HAVE TO DO AS YOU 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 SLIGHTLY LIKE THIS.

YOU'D WANT TO TIE 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 CAN SEE THAT THERE REALLY ISN'T ALL THAT MUCH MEAT HERE.

YEAH.

IT LOOKS LIKE A LOT BUT SO MUCH OF IT IS FAT THAT GETS RENDERED OFF.

RENDERED OUT.

WE CAN PUT THESE RIGHT BACK IN HERE LIKE THIS.

AND WE CAN POUR 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 OPENING THE DOOR.

OKAY.

WE CAN PUT THIS INTO THE OVEN.

YOU WANT IT ON BROIL?

I THINK ON BAKE 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?

THAT LOOKS GREAT.

NOW THIS IS READY TO SERVE.

IT'S WARM.

READY TO SERVE.

WE'VE MADE SOME POLENTA, WHICH IS, YOU SAID ALSO KNOWN AS "CORNMEAL 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 OFTEN MAKE WITH POLENTA IS THEY DON'T ADD ENOUGH WATER.

IF YOU DON'T ADD ENOUGH WATER THE CORNMEAL DOESN'T HAVE ANYTHING TO ABSORB SO IT STAYS GRAINY.

WHEREAS, THIS LOOKS NICE AND... IT REALLY NEEDS 40 MINUTES TO COOK?

THAT'S RIGHT.

THAT'S A WONDERFUL SMELL.

AROMA.

WHAT DO WE SAY FOR FOOD?

YOU DON'T SAY SMELL, DO YOU?

WELL YEAH, I THINK YOU 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 THAT'S PLENTY.

AND I WOULD JUST 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 YOU.

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.

THANK YOU.

BON APPETIT.