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    # Exported by Aegisub 3.2.2
    Funding for the Story of Cooking is provided by:
    Walkabout Outfitter
    Biagio Cru and Estate Wines
    Chef Revival
    Chefs in the Kitchen
    and Taste This TV
    Hi and welcome to the Story of Cooking\NToday we're here at Delmonico's
    Which most people know because it's one of the \Noldest restaurants in America
    It opened up its doors in 1820 when Swiss brothers\NJohn and Peter Delmonico opened a restaurant
    that served french pastries
    it didn't become a full-fledged restaurant until\N1837 when John and Peter Delmonico
    along with Lorenzo opened a nice big fine dining\Nestablishment
    In the 1700s New York was littered with Oyster\Nsellers and coffee shops
    but there wasn't any fine dining
    and Delmonico's was the first to do that
    in fact they were the first to use the word \Nrestaurant, which was a French term
    so that's why they're credited with opening \Nthe first restaurant in America
    So let's go inside and check it out!
    Hi and welcome to the Story of Cooking! \NI'm Sarah Nicholas!
    Hi chef, nice meet you!
    Hi, welcome to Delmonico's
    Thank you, we're here with chef Billy Oliva
    and he's the executive chef and you've been here\Nabout six years
    Almost seven years, yeah, six and a half years
    And we're here to try some classic dishes \Nand we're going to learn a little history about them
    Sure and there's loads of history here, lot of firsts:\NBaked Alaska, Bggs Benedict, Lobster Newburg
    You name it, all kinds of history as well
    Awesome, well let's do it!
    Why don't we head back to the kitchen
    All right chef, so we're back in the kitchen
    and you're going to show me some of the dishes \Nthat were invented here
    and obviously probably signature dishes \Nof Delmonico's
    Absolutely so we're going to start with \NEggs Benedict
    Why don't we start with our brio, \Nso we're just going to
    Do you make your own brioche?
    We do downstairs, actually. We make all our own\Nbread all our own desserts
    ice creams, everything is here
    And so, again, this was invented at \NDelmonico's, correct?
    Invented in Delmonico's
    So the Delmonico brothers liked to name dishes \Nafter their patrons
    so Mr and Mrs Le Benedict used to come all the time,\NThey were regular customers
    and one day they says, you know \Nwhat we come here all the time
    we're bored of the menu, create us a dish
    and this is what the Delmonico brothers \Ncame up with
    Well, thank you!
    and it's been around ever since
    so we're just going to pop this in the oven
    and the next thing we'll do is
    first thing we have to remember is not \Nto forget that
    Okay, yeah, that's usually what happens right?
    It's always what happens!
    And then we're going to start our hollandaise
    so here we have just some egg yolk that we cracked\Nalready
    I will dump that in
    and we have a little Tobasco
    You want me to put some of this in?
    Yeah, absolutely. We'll do a little lemon juice.
    Couple dashes?
    Yeah a couple dashes
    And we'll put a little tarragon vinegar
    So this is a tarragon vinegar reduction \Nwith pepper corn shallots
    Tarragon obviously
    (Sarah) Worcestershire sauce, okay
    So now the fun part
    Now we're going to whisk
    so if you want to do that we'll go over here to
    without you burning your hand you might want \Nwant to take a towel
    and just a figure eight motion, as kind of fast as \Nyou can
    Figure eight? Like this?
    So now we're going to add our butter
    and then here we have just a little cold water\Nif it gets too thick we'll just thin it out a little bit
    So, shall we go together? Yup
    Is my hand in the way?
    And that looks about good
    Now the trick is to keep it so it doesn't break
    (Chef) Keep it warm
    First we're going to season it \Na little salt and pepper
    and then we'll just take that
    how are we going to do that without
    actually got the right consistency
    Am I hired?
    That's it! When can you start?
    If this is my only job I'm sorry I have to decline
    I will keep that warm for a minute
    So, we have to lightly grill the prosciutto cotto\Nso for that we have to go down to the broiler there
    Make sure we have all our tools
    so we're going to come here
    and we're just going to... this is cooked already \Nso we just want to warm it up
    That's going to go on the grill for a second
    Just flip it
    Okay so we just want to cook that, just want to \Nwarm it through
    So that's good, we don't want to dry it out too much
    Just going to grab our plate
    and we're almost ready to... you can actually \Nsmell the rosemary and the thyme
    Okay so we'll go back down on this side
    where we have our ham, we have our brioche
    so we're going to put this pot out of the way\Nwe'll slide that little one over
    On the flame, or no?
    Right on the flame, yup
    Oh we're going to reheat our eggs?
    We're going to reheat our eggs
    So we poached these earlier just so it will be\Na little bit easier
    when we poach them we use a little vinegar,\Nwhite vinegar
    Do the swirl?
    Do the swirl
    and we crack the eggs into a small cup and they go in
    (Sarah) Just dump them all in?
    (Chef) Dump them in nice and easy
    All four?
    Yeah, this way in case we have an accident with one
    (Sarah) Poached eggs are very delicate
    So while the eggs are heating up
    we can start to plate the rest of the Eggs Benedict
    So, we'll move some of this stuff out of the way
    And bring this over here
    If you want to do it, or I can do the ham
    (Sarah) Is this on you brunch menu?
    (Chef) This is on the menu all the time, never cut\Nlunch, dinner
    and we sell tons of it
    So, that's ready and now we just wait for our\Neggs to get hot
    and because they're already poached we don't need\Nto cook them for a long time
    we just need to warm them through
    The reason we do this is because \Nwe just sell so many of them
    Yeah, you would have to do it in \Nadvance I would think
    This is all the space we have, so
    Eggs Benedict is one of my favorites so I'm \Nreally looking forward to trying this
    I'd say these are probably hot enough
    Just drain the water really well
    and whenever the egg doesn't roll off \Nthat's a good thing
    (Sarah) You want to just?
    (Chef) Yeah right over there
    (Sarah) Well that failed
    Are you going to wipe the edges?
    (Chef) Yeah, we'll clean it up. We could change the plate
    That's good.
    (Sarah) Obviously I like a lot of hollandaise sauce
    (Chef) We might need to change the plate!
    So now what we're going to do, we're going to
    -Do you like truffle?\\N-I do, I do
    -A lot of truffle? \N-I do
    Do you want to shave the truffle or do you want\Nme to shave the truffle?
    You shave the truffle I don't want to ruin anything
    Okay I'll shave the truffle
    (Sarah) You had me at truffle when you said it earlier
    It's a rich dish
    (Chef) and then we're going to finish it with just \Nlittle caviar
    So tell me about the truffles and the caviar
    So these are Périgord truffles from France
    they're in season now until about... I think they're\Naround for about another month
    and the caviar is just an American caviar that \Nwe use to garnish stuff with
    (Chef) Might as well go all out
    and then just a little bit of green and that's it
    Perfect. Beautiful.
    Besides my mess up on the side of the plate
    other than that that was beautiful
    All right, this looks fantastic, now how\Nabout a Delmonico steak?
    That sounds good, let's go to the grill
    All righty!
    Okay so this is a lot of beef, it's beautiful. \NGo through your different cuts
    So here we have the boneless Delmonico steak
    this is a bone in Delmonico steak that's dry aged
    and this is our double Delmonico steak
    All right so how do you dress this up?
    It's very simple and we don't do a lot to these steaks
    it's just salt, kosher salt, and pepper
    and we'll just grind it up
    So we're just going to pull it out
    let's throw these on in the back
    Should we put this guy on?
    (Sarah) So do most people come in here and want\Nmedium rare steak?
    Always when I go to a restaurant that has good steak I \Nalways ask, well what does the chef like to cook it to?
    I would say probably the most is medium rare
    but we get well done and medium well and
    Sometimes... they're paying for it so it's their choice
    So these are just about done, so we'll have our guys\Nfinish them and we'll move on to the lobster newberg
    Perfect, thank you
    We'll get started
    So what we're going to do we're going to just take \Na little bit of oil and the lobster
    Just tell me what you need
    The lobster has been kind of cooked already \Nso we're going to start with the lobster
    I'll take him
    And you said that it's been cooked in \Nthe sous-vide machine
    Yeah we cook it at a very low temperature
    and we cook it about say 50%, and then we cool it\Noff really quickly and then we finish it to order
    Just because it would take too long, oh I'm sorry
    No you're fine
    So next we're going to take a little bit of \Nthe butter now
    And you can see as the lobster is finishing cooking\Nthat the shell is changing color
    and then we're going to go with some \Nhedgehog mushrooms
    The next thing we're going to do is, we're going to \Ndeglaze it with a little bit of brandy
    This is the fun part
    Watch out (laughing)
    Staying back
    (Chef) Okay, so, put in a little brandy
    (Sarah) Flambé, right?
    (Chef) That's the fun part, that's actually why I \Nwanted to become a chef
    So have the lobster there
    Very dramatic
    We have some lobster stock in that copper \Npot there
    So we're going to add that
    (Sarah) and there's no cream in that? \NOr just a little cream?
    (Chef) This is very little cream in this
    this is just the richness of the vegetables
    we use a little bit of star anise in here
    Oh wow, okay
    The star anise, fennel, onion, celery
    garlic, a lot of herbs
    (Sarah) It smells good
    And now we'll take all our vegetables, we'll take \Na little bit of asparagus, a little bit of carrots
    and this is really just for garnish
    the original dish was just lobster and toast and \Nsauce
    So the vegetables just give it a nice...\Nmake it more interesting
    Lighten it up make it a little more... have a "fear"
    So next thing we're going to do is we're \Ngoing to throw our brioche in the oven for a minute
    So you hand me that and I'll grab a tray
    So what are the menus that you always have,\Nhow often do you change your menu?
    We try to change about four times a year
    (Sarah) Just based on whatever is in season?
    (Chef) Yes
    and occasionally if I get bored every now and again\Nit will change
    Have you invented any recipes here at Delmonico's?
    The bacon that we do on the menu now is mine
    one of the chickens, we do a \NHimalayan salt brick chicken, which is mine
    Yeah I take the rest of the lobster
    Oh Himalayans, I love cooking with Himalayan salt
    Yeah so we actually have bricks and we press,\Nit's kind of like a brick chicken
    That sounds delicious
    (Chef) We press it with the Himalayan salt
    (Sarah) Nice
    (Chef) It comes out really well
    We're going to grab just a little cayenne and some\Nof the herbs
    Yup, chives and Italian flat leaf parsley
    And in the sauce, when we make the sauce, there's \Na little bit of tarragon as well
    Kind of bring out that star anise flavor?
    Yeah. I kinda like that flavor
    It smells delicious
    This is just little bit of stock to \Njust to thin it out a little
    so we can thicken it back up \Nand make it a little richer
    (Chef) All right so we're about ready
    our butter is kind of incorporated into the sauce
    we're going to plate it, take our brioche out
    it's kind of a dish that gets a little messy
    so we're going to slide over just kinda to the \Ntable there
    and we'll use this dish here to plate it up
    So our brioche is going to go on the top
    Oh it really does smell really good
    Going to take this out
    So you can see that
    We leave it in the shell
    the reason we leave it in the shell is we \Njust think that the shell protects the cooking
    protects the meat, keeps it from shrinking
    -and then sometimes the waiters\N-Will take it out?
    (Chef) Will take it out
    So I need a spoon from back there
    Oh sure absolutely, here you go
    It's a little big but it will work
    Let me just get some of the sauce
    Think we have enough sauce
    Okay, we're good
    Now we're going to finish it
    Kind of like we finished our Eggs Benedict
    Oh, so delicious
    This really is a rich dish
    When the truffles are in season we try and \Nuse them as much as we can
    Well people love truffles right?
    Yeah they go crazy for them
    The white truffles even more
    and then just a dollop of caviar on top
    clean the plate and that's it
    This looks beautiful, I can't wait to try it all
    Let's go out to the table and we'll talk a little bit\Nabout the history of the three dishes
    and obviously enjoy some good food
    Sounds good
    All right chef, so again everything looks beautiful,\Nlet's kind of start somewhere, where would you like to start?
    Why don't we start with the Eggs Benedict
    It's definitely a popular dish in the south too
    I kind of always thought of it as being a \Nsouthern thing until I came here
    And Sunday brunch and hangover food and all \Nkinds of stuff
    Yeah it's good hangover food, that's true
    Gotta get everything in there
    Tell us again what's all in the dish as well
    So we have Périgord, we have some nice toasted \Nbuttered brioche, we have a little prosciutte cotto
    a cooked Italian ham with rosemary, thyme
    we have some American caviar and some \NPérigord truffle
    That ham is really delicious
    Yeah it has nice flavor. It works really well with\Nthe eggs
    And that hollandaise sauce is second to none!
    That was yours!
    That's delicious I like that a lot
    So let's move on to the lobster newberg \Nand we'll save the steak for last
    So we have a lot of history about this dish
    It was Captain Wenberg who was a good, he was a \Nfisherman, spent a lot of time in the ocean
    in the 1800s, he was also friends with, he\Nwas a trader, an importer/exporter
    He spent a lot of time here when he would be in\NNew York with the Delmonico brothers
    they became very good friends
    and he brought this recipe to them
    and he says well, you have to make it for me \Nand they did
    and they loved it
    then the Delmonico brothers had a falling out
    so they took the dish off the menu and their\Ncustomers complained
    so they said okay, we have to put it back on the menu
    but we're not going to put it back on the menu \Nas lobster ala Wenberg
    because we don't want to speak to him anymore\Nand we don't want to associate with him anymore
    so it became lobster newberg
    That is delicious
    That sauce is amazing
    That star anise really comes out
    Yeah it comes through, and a little bit of the cayenne
    It's a little bit of a process to do but it's worth it
    We're going to save that for later
    and then the last one is the Delmonico steaks
    And this is the...
    This is the wet aged boneless rib eye
    And it's just grilled salt and pepper, and we\Nfinish it by brushing it with a little bit of butter
    and some fried onions
    and there's a history behind this?
    Well what I know about the Delmonico steak was\Nback in the 1800s
    the Delmonico brothers, it wasn't always a rib eye
    it was whatever they thought was the best that\Nwas available to them at the time
    Today it's the rib eye just because of the \Nfat content, the richness of the steak
    and it works really well for us, \Nwe sell hundreds of them
    Oh I bet
    I'll push those to the side
    So this isn't steak related but I hear there's\Nsome supernatural history as well?
    Oh there is a little bit of supernatural history
    Is it haunted?
    They say it's haunted
    Back in the 1800s the restaurant was actually\Nnine floors
    So there was a restaurant, there was a hotel, \Nthere was all kinds of things going on here
    And the rumor is that somebody was murdered\Nupstairs and a lot of ghost stories
    There was another gentleman who used to clean \Nup here at night
    and he said every night the ghosts had \Na party here down in the basement
    Well this place actually was a site for a lot of \Nparties, cotillions, balls back in the day
    it was where the rich elite Europeans and \NAmericans came to visit
    Sure, there was a lot of firsts here
    The first lady's luncheon was held here
    It was the first restaurant also to hire a woman
    it was the first restaurant to \Nallow women to congregate
    as well as all the different firsts on the \Nculinary end
    And it was the first place to use the term restaurant
    Restaurant, printed menus
    This steak is delicious by the way, if I didn't say so
    All right so these are Abe Lincoln's \Nfavorite potatoes, correct?
    That's it
    and there's a lot of history too about people who \Nwere patrons here, correct?
    So a lot of favorite people. Mark Twain, every \Npresident since Abraham Lincoln has been here
    Charles Dickens, the Wolf of Wall Street was \Nanother one that used to frequent here
    I bet you have people that come back here \Neveryday for lunch too
    Not necessarily famous people
    We get a lot of regulars, yeah
    The bar is filled with a lot of characters that \Ncome in every single day
    So these are the potatoes, the Abe Lincoln potatoes
    So the story about this is Abe Lincoln loved\Nthese potatoes, and I'm sure I'm going to as well
    Oh I thought there were going to be mashed
    There's just a few calories in here
    Oh my goodness
    That's amazing
    Can't really go wrong though
    Cheese baked and cream, butter, potatoes
    That would go good on the side of a steak
    It works perfect
    And the next dish we have is our dessert
    Baked Alaska
    And it was invented here by Charles Ranhofer
    who was one of the first celebrity chefs
    so it's a layer of baked meringue and inside is \Nwhat we call, it's kind of a cross between
    an ice cream and a semifreddo, so say \Na banana semifreddo
    There's an apricot jam
    underneath that, and then on the bottom is \Nwalnut sponge
    Wow I'm kind of embarrassed to say I've never \Nactually eaten one of these
    We're going to cut it open
    So you can see the meringue, then you have the banana,
    then there's the apricot jam \Nand on the bottom is the walnut sponge
    I'll turn it around so we can get a better look
    and then from there just dig in
    That's never a problem
    The perfect baked Alaska, you should be able to,\Nwhat we tried for anyway,
    you should be able to get everything
    the middle part can't be too cold, otherwise if it's\Ntoo cold you won't be able to go all the way through
    It's delicious
    and the apricot and the banana go really well \Ntogether
    They do, they really do; and the walnut cake
    Thank you so much, chef, everything has been \Nabsolutely delicious, beautiful and great history
    and I've really enjoyed myself thank you so much
    Thank you
    Thank you so much for joining me on this \NStory of Cooking
    I'm Sarah Nicholas and just remember behind every\Nstory is a great recipe!
    Funding for the Story of Cooking is provided by
    Walkabout Outfitter
    Biagio Cru and Estate Wines
    Chef Revival
    Chefs in the Kitchen
    and Taste This TV
    For a copy of any of the recipes that you've seen\Non today's show
    visit the website below
    Offer made by the Story of Cooking Production
Long blank video (1:46:39)

I created this video with the YouTube Video Editor ( by duplicating several times the one in . This one too is completely empty: no images, no audio. It is uploaded here for experimental reuses in closed captioning platforms. Obviously, it is in the public domain, even though YT does not offer this licensing option.

Update Jan 14, 2012: As I tried to explain in the comments to irate/baffled/amused viewers. I uploaded this video for a purely instrumental purpose: seeing how online collaborative subtitling/captioning instruments can be diverted to collaboratively translate normal texts, and to then export the translation, as you would export the file of translated subtitles.
Of course, you can also collaboratively translate on a wiki page, but the advantage of doing it in a subtitling app is that the original text above the translated part cannot get deleted: this makes revision easier.

I started toying with this 2 and half years ago with DotSUB: see . But the problems with DotSUB for that are that a) it does not allow you to have subtitles longer that what its programmers deemed suitable; b) subtitles HAVE to be time-coded and can only be exported in time-coded formats, and it's a bore to have to delete all the time codes if what you want is just a plain text translation of a normal text.
So I decided to try again with Universal Subtitles, where you can transcribe without time-coding. and where you can translate the "non time-coded" transcript, and export the translation as a .txt file.
So I used this irritating blank video to create , to which I added, as if it were a transcript of the video, Cory Doctorow's "Constitutional Crisis" short story (1). And then I started to translate it in Italian in the subpage: click on "Edit Subtitles" if you wish to see the translation interface.
That's all this empty video is about: just a means to create a translating interface for a text that is just a text.

Update Nov. 7, 2012 Changes to the Amara software made it impossible to re-use the already used "subtitle sets": I therefore asked for the deletion of the above-mentioned page, and made a new one in .

(1) from his "With a Little Help" collection, whose text can be bought in print or downloaded under a , under a license as a digital file from
Update March 5, 2012:
As people inexplicably continue to view this empty video, I'm annotating it with links to real videos of interest. So far:
- Say NO to ACTA:
- " Se la mafia... Il mulo de Paniz" (see description for interesting links)
- "Listening is learning"
- V4B - Video4Blind ("Ho scelto il Costa di Lecce! (V4B)"

(June 16, 2012)
And now: Don't Leave Me Out, with subs so far in English, French, German, Hebrew and Italian: .
The video can be subtitled into further languages at .

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