White House Diner with Bryan


QUICKLY. WHAT DO YOU THINK OF THESE ANIMALS. THIS IS VERY COOL. VERY COOL. WHAT WE ARE GOING TO TRY TO ACCOMPLISH TODAY IS KILL TWO DISHES AT THE SAME TIME. WHAT WE ARE GOING TO DO IS DO A LOBSTER FRANCHIES, IT IS OUR FRENCH QUALITY DISH THAT PEOPLE AROUND HERE USUALLY KNOW AS CHICKEN OR VEEL, WE WILL UPGRADE THE PROTEIN AND CHANGE IT TO LOBSTER. STILL SAME QUALITY. AND WHAT WE ARE GOING TO DO IS ALSO MAKE A SCRATCH SOUP, ONE OF OUR, QUU GET IT EVERY FRIDAY AT THE DINER. IT WILL BE OUR CRAB BRISQ, THAT WILL START RIGHT NOW FROM SCRATCH. AND THAT IS THE ONE HAYLEY ALWAYS RAVES ABOUT. SHE LOVERS THE GRAB BRISK, YES. SHE WOULD RATHER JUST FRENCH STYLE LOBSTER. SAME. SHE LOOKS AT ME WITH HER MOUTH OPEN OVER THERE. SO WE ARE DOING THE SOUP FIRST SO IT WILL TAKE LONGER THAN THE LOBSTER. SO THE SOUP IS GOING TO START OFF WITH ONIONS AND PEPPER. ALL THESE GREAT INGREDIENTS. GREEN PEPPER THROWN IN. THERE IT IS. IT WILL HAPPEN EVENTUALLY. ALL RIGHT. AND WHAT WE ARE GOING TO DO, I DON’T KNOW IF YOU EVER HAD CREAM BASED SOUP, WHEN YOU SEE THAT LAYER YOU DON’T LIKE ON THE TOP OF IT, I ELIMINATE THAT. WE DON’T USE ANY BUTTER OR OIL IN THE SOUP. BECAUSE YOU DON’T WANT THAT. WE START OFF WITH WORCESTERSHIRE SAUCE. I NEVER COULD SAY THAT. I LIKE THE WAY YOU SAID IT BETTER THAN THE WAY I DID. GET THAT MOVING A LITTLE BIT. AFTER THAT WE’RE GOING TO DO OLD BAY SEASONING. I NOTICE YOU HAVE A LOT OF INGREDIENTS BUT THEY ARE SMALL AMOUNTS. YOU DON’T NEED A LOT OF SPACE. YOU DON’T. THE STAR OF THISH DID, THE CRAB TO HOLD UP, SINCE IT IS THE MAJOR PROTEIN IN THE DISH. PRETTY PROUD OF KEEPING ALL OF OR SOUPS AND MOST OF OUR FOOD GLUTENFREE. THIS SAY GLUTEN FREE STYLE CRAB BUSINESS BISQUE. AFTER WE GET THAT MOVING, TAD BIT OF HOT SAUCE, ANY KIND WORKS, I LIKE GOING TRADITIONAL TABASCO. AND THEN WE ADD A LITTLE BIT OF CRAB. I LIKE THE WAY THIS IS TURNING OUT ALREADY. HAYLEY, FOCUS ON SOMETHING ELSE. I’M GOING TO ENJOY THIS. THAT IS THE JUMBO LUMP, YOU WANT TO TAKE A GOOD PICK TUBING– PICTURE OF THAT. THAT DID THE GOOD STUFF. LOVE THAT. NOW YOU WILL GET A GREAT AROMA THROUGHOUT THE STUDIO HERE. THIS IS GOING TO BE A DRY SHERRY WINE BUT ADDS MAJOR HEAT AND GETS SOME ACTION IN THERE. AND HERE IS THE BEST PART, IS HE GOING TO CONTINUE TO WORK ON THIS AND COMING UP INTO HAYLEY’S SEMGHT, SHE GETS THE GLORY AND CEASE THE FINISH PRODUCT BEING DONE. SO THAT IS WORTH WAITING AROUND FOR. RIGHT NOW LET’S GO TO HAYLEY. I’M SO EXCITED TO TASTE THAT HOOKS DELICIOUS. OVER HERE ON THE COUCH WE HAVE

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