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    Hi and welcome to the Story of Cooking
    Today we're here at Delmonico's
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    Which most people know because it's one of the
    oldest restaurants in America
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    It opened up its doors in 1820 when Swiss brothers
    John and Peter Delmonico opened a restaurant
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    that served french pastries
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    it didn't become a full-fledged restaurant until
    1837 when John and Peter Delmonico
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    along with Lorenzo opened a nice big fine dining
    establishment
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    In the 1700s New York was littered with Oyster
    sellers and coffee shops
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    but there wasn't any fine dining
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    and Delmonico's was the first to do that
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    in fact they were the first to use the word
    restaurant, which was a French term
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    so that's why they're credited with opening
    the first restaurant in America
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    So let's go inside and check it out!
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    Hi and welcome to the Story of Cooking!
    I'm Sarah Nicholas!
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    Hi chef, nice meet you!
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    Hi, welcome to Delmonico's
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    Thank you, we're here with chef Billy Oliva
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    and he's the executive chef and you've been here
    about six years
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    Almost seven years, yeah, six and a half years
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    And we're here to try some classic dishes
    and we're going to learn a little history about them
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    Sure and there's loads of history here, lot of firsts:
    Baked Alaska, Bggs Benedict, Lobster Newburg
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    You name it, all kinds of history as well
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    Awesome, well let's do it!
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    Why don't we head back to the kitchen
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    Okay!
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    All right chef, so we're back in the kitchen
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    and you're going to show me some of the dishes
    that were invented here
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    and obviously probably signature dishes
    of Delmonico's
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    Absolutely so we're going to start with
    Eggs Benedict
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    Why don't we start with our brio,
    so we're just going to
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    Do you make your own brioche?
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    We do downstairs, actually. We make all our own
    bread all our own desserts
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    ice creams, everything is here
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    Wow!
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    And so, again, this was invented at
    Delmonico's, correct?
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    Invented in Delmonico's
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    So the Delmonico brothers liked to name dishes
    after their patrons
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    so Mr and Mrs Le Benedict used to come all the time,
    They were regular customers
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    and one day they says, you know
    what we come here all the time
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    we're bored of the menu, create us a dish
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    and this is what the Delmonico brothers
    came up with
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    Well, thank you!
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    and it's been around ever since
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    so we're just going to pop this in the oven
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    Okay
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    and the next thing we'll do is
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    first thing we have to remember is not
    to forget that
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    Okay, yeah, that's usually what happens right?
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    It's always what happens!
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    And then we're going to start our hollandaise
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    so here we have just some egg yolk that we cracked
    already
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    I will dump that in
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    and we have a little Tobasco
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    You want me to put some of this in?
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    Yeah, absolutely. We'll do a little lemon juice.
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    Couple dashes?
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    Yeah a couple dashes
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    And we'll put a little tarragon vinegar
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    So this is a tarragon vinegar reduction
    with pepper corn shallots
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    Tarragon obviously
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    Worcestershire
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    (Sarah) Worcestershire sauce, okay
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    So now the fun part
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    Now we're going to whisk
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    so if you want to do that we'll go over here to
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    without you burning your hand you might want
    want to take a towel
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    and just a figure eight motion, as kind of fast as
    you can
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    Figure eight? Like this?
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    Yeah
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    So now we're going to add our butter
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    and then here we have just a little cold water
    if it gets too thick we'll just thin it out a little bit
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    So, shall we go together? Yup
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    Is my hand in the way?
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    No
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    And that looks about good
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    Now the trick is to keep it so it doesn't break
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    (Chef) Keep it warm
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    First we're going to season it
    a little salt and pepper
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    and then we'll just take that
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    how are we going to do that without
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    actually got the right consistency
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    Am I hired?
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    That's it! When can you start?
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    If this is my only job I'm sorry I have to decline
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    I will keep that warm for a minute
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    So, we have to lightly grill the prosciutto cotto
    so for that we have to go down to the broiler there
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    Already?
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    Make sure we have all our tools
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    so we're going to come here
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    Okay
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    and we're just going to... this is cooked already
    so we just want to warm it up
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    Sure
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    That's going to go on the grill for a second
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    Just flip it
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    Okay so we just want to cook that, just want to
    warm it through
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    So that's good, we don't want to dry it out too much
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    Just going to grab our plate
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    and we're almost ready to... you can actually
    smell the rosemary and the thyme
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    Okay so we'll go back down on this side
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    where we have our ham, we have our brioche
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    so we're going to put this pot out of the way
    we'll slide that little one over
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    On the flame, or no?
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    Right on the flame, yup
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    Oh we're going to reheat our eggs?
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    We're going to reheat our eggs
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    So we poached these earlier just so it will be
    a little bit easier
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    when we poach them we use a little vinegar,
    white vinegar
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    Do the swirl?
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    Do the swirl
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    and we crack the eggs into a small cup and they go in
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    (Sarah) Just dump them all in?
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    (Chef) Dump them in nice and easy
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    All four?
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    Yeah, this way in case we have an accident with one
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    (Sarah) Poached eggs are very delicate
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    So while the eggs are heating up
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    we can start to plate the rest of the Eggs Benedict
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    Perfect
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    So, we'll move some of this stuff out of the way
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    And bring this over here
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    If you want to do it, or I can do the ham
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    Okay
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    (Sarah) Is this on you brunch menu?
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    (Chef) This is on the menu all the time, never cut
    lunch, dinner
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    and we sell tons of it
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    So, that's ready and now we just wait for our
    eggs to get hot
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    and because they're already poached we don't need
    to cook them for a long time
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    we just need to warm them through
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    The reason we do this is because
    we just sell so many of them
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    Yeah, you would have to do it in
    advance I would think
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    This is all the space we have, so
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    Eggs Benedict is one of my favorites so I'm
    really looking forward to trying this
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    I'd say these are probably hot enough
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    Just drain the water really well
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    and whenever the egg doesn't roll off
    that's a good thing
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    (Sarah) You want to just?
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    (Chef) Yeah right over there
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    (Sarah) Well that failed
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    Are you going to wipe the edges?
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    (Chef) Yeah, we'll clean it up. We could change the plate
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    That's good.
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    (Sarah) Obviously I like a lot of hollandaise sauce
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    (Chef) We might need to change the plate!
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    So now what we're going to do, we're going to
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    -Do you like truffle?\
    -I do, I do
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    -A lot of truffle?
    -I do
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    Do you want to shave the truffle or do you want
    me to shave the truffle?
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    You shave the truffle I don't want to ruin anything
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    Okay I'll shave the truffle
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    (Sarah) You had me at truffle when you said it earlier
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    It's a rich dish
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    (Chef) and then we're going to finish it with just
    little caviar
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    So tell me about the truffles and the caviar
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    So these are Périgord truffles from France
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    they're in season now until about... I think they're
    around for about another month
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    and the caviar is just an American caviar that
    we use to garnish stuff with
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    (Chef) Might as well go all out
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    and then just a little bit of green and that's it
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    Perfect. Beautiful.
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    Besides my mess up on the side of the plate
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    other than that that was beautiful
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    All right, this looks fantastic, now how
    about a Delmonico steak?
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    That sounds good, let's go to the grill
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    All righty!
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    Okay so this is a lot of beef, it's beautiful.
    Go through your different cuts
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    So here we have the boneless Delmonico steak
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    this is a bone in Delmonico steak that's dry aged
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    and this is our double Delmonico steak
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    All right so how do you dress this up?
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    It's very simple and we don't do a lot to these steaks
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    it's just salt, kosher salt, and pepper
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    and we'll just grind it up
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    So we're just going to pull it out
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    let's throw these on in the back
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    Should we put this guy on?
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    (Sarah) So do most people come in here and want
    medium rare steak?
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    Always when I go to a restaurant that has good steak I
    always ask, well what does the chef like to cook it to?
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    I would say probably the most is medium rare
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    but we get well done and medium well and
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    Yeah
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    Sometimes... they're paying for it so it's their choice
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    So these are just about done, so we'll have our guys
    finish them and we'll move on to the lobster newberg
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    Perfect, thank you
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    Awesome
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    We'll get started
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    So what we're going to do we're going to just take
    a little bit of oil and the lobster
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    Just tell me what you need
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    The lobster has been kind of cooked already
    so we're going to start with the lobster
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    I'll take him
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    And you said that it's been cooked in
    the sous-vide machine
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    Yeah we cook it at a very low temperature
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    and we cook it about say 50%, and then we cool it
    off really quickly and then we finish it to order
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    Just because it would take too long, oh I'm sorry
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    No you're fine
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    So next we're going to take a little bit of
    the butter now
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    And you can see as the lobster is finishing cooking
    that the shell is changing color
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    and then we're going to go with some
    hedgehog mushrooms
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    The next thing we're going to do is, we're going to
    deglaze it with a little bit of brandy
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    This is the fun part
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    Watch out (laughing)
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    Staying back
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    (Chef) Okay, so, put in a little brandy
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    (Sarah) Flambé, right?
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    (Chef) That's the fun part, that's actually why I
    wanted to become a chef
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    So have the lobster there
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    Very dramatic
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    We have some lobster stock in that copper
    pot there
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    So we're going to add that
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    (Sarah) and there's no cream in that?
    Or just a little cream?
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    (Chef) This is very little cream in this
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    this is just the richness of the vegetables
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    we use a little bit of star anise in here
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    Oh wow, okay
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    The star anise, fennel, onion, celery
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    garlic, a lot of herbs
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    (Sarah) It smells good
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    And now we'll take all our vegetables, we'll take
    a little bit of asparagus, a little bit of carrots
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    and this is really just for garnish
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    the original dish was just lobster and toast and
    sauce
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    So the vegetables just give it a nice...
    make it more interesting
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    Lighten it up make it a little more... have a "fear"
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    So next thing we're going to do is we're
    going to throw our brioche in the oven for a minute
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    So you hand me that and I'll grab a tray
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    So what are the menus that you always have,
    how often do you change your menu?
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    We try to change about four times a year
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    (Sarah) Just based on whatever is in season?
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    (Chef) Yes
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    and occasionally if I get bored every now and again
    it will change
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    Have you invented any recipes here at Delmonico's?
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    The bacon that we do on the menu now is mine
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    one of the chickens, we do a
    Himalayan salt brick chicken, which is mine
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    This?
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    Yeah I take the rest of the lobster
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    Oh Himalayans, I love cooking with Himalayan salt
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    Yeah so we actually have bricks and we press,
    it's kind of like a brick chicken
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    That sounds delicious
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    (Chef) We press it with the Himalayan salt
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    (Sarah) Nice
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    (Chef) It comes out really well
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    We're going to grab just a little cayenne and some
    of the herbs
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    Chives?
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    Yup, chives and Italian flat leaf parsley
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    And in the sauce, when we make the sauce, there's
    a little bit of tarragon as well
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    Kind of bring out that star anise flavor?
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    Yeah. I kinda like that flavor
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    It smells delicious
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    This is just little bit of stock to
    just to thin it out a little
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    so we can thicken it back up
    and make it a little richer
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    (Chef) All right so we're about ready
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    our butter is kind of incorporated into the sauce
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    we're going to plate it, take our brioche out
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    it's kind of a dish that gets a little messy
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    so we're going to slide over just kinda to the
    table there
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    and we'll use this dish here to plate it up
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    So our brioche is going to go on the top
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    Oh it really does smell really good
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    Going to take this out
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    So you can see that
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    We leave it in the shell
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    the reason we leave it in the shell is we
    just think that the shell protects the cooking
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    protects the meat, keeps it from shrinking
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    -and then sometimes the waiters
    -Will take it out?
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    (Chef) Will take it out
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    So I need a spoon from back there
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    Oh sure absolutely, here you go
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    It's a little big but it will work
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    Let me just get some of the sauce
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    Think we have enough sauce
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    Okay, we're good
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    Now we're going to finish it
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    Kind of like we finished our Eggs Benedict
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    Oh, so delicious
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    This really is a rich dish
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    When the truffles are in season we try and
    use them as much as we can
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    Well people love truffles right?
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    Yeah they go crazy for them
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    The white truffles even more
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    and then just a dollop of caviar on top
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    clean the plate and that's it
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    This looks beautiful, I can't wait to try it all
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    Let's go out to the table and we'll talk a little bit
    about the history of the three dishes
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    and obviously enjoy some good food
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    Sounds good
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    All right chef, so again everything looks beautiful,
    let's kind of start somewhere, where would you like to start?
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    Why don't we start with the Eggs Benedict
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    It's definitely a popular dish in the south too
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    I kind of always thought of it as being a
    southern thing until I came here
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    And Sunday brunch and hangover food and all
    kinds of stuff
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    Yeah it's good hangover food, that's true
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    Gotta get everything in there
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    Tell us again what's all in the dish as well
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    So we have Périgord, we have some nice toasted
    buttered brioche, we have a little prosciutte cotto
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    a cooked Italian ham with rosemary, thyme
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    we have some American caviar and some
    Périgord truffle
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    That ham is really delicious
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    Yeah it has nice flavor. It works really well with
    the eggs
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    And that hollandaise sauce is second to none!
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    That was yours!
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    That's delicious I like that a lot
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    So let's move on to the lobster newberg
    and we'll save the steak for last
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    So we have a lot of history about this dish
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    It was Captain Wenberg who was a good, he was a
    fisherman, spent a lot of time in the ocean
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    in the 1800s, he was also friends with, he
    was a trader, an importer/exporter
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    He spent a lot of time here when he would be in
    New York with the Delmonico brothers
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    they became very good friends
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    and he brought this recipe to them
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    and he says well, you have to make it for me
    and they did
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    and they loved it
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    then the Delmonico brothers had a falling out
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    so they took the dish off the menu and their
    customers complained
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    so they said okay, we have to put it back on the menu
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    but we're not going to put it back on the menu
    as lobster ala Wenberg
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    because we don't want to speak to him anymore
    and we don't want to associate with him anymore
  • 0:00 - 0:00
    so it became lobster newberg
  • 0:00 - 0:00
    That is delicious
  • 0:00 - 0:00
    That sauce is amazing
  • 0:00 - 0:00
    That star anise really comes out
  • 0:00 - 0:00
    Yeah it comes through, and a little bit of the cayenne
  • 0:00 - 0:00
    It's a little bit of a process to do but it's worth it
  • 0:00 - 0:00
    We're going to save that for later
  • 0:00 - 0:00
    and then the last one is the Delmonico steaks
  • 0:00 - 0:00
    And this is the...
  • 0:00 - 0:00
    This is the wet aged boneless rib eye
  • 0:00 - 0:00
    Okay
  • 0:00 - 0:00
    And it's just grilled salt and pepper, and we
    finish it by brushing it with a little bit of butter
  • 0:00 - 0:00
    and some fried onions
  • 0:00 - 0:00
    and there's a history behind this?
  • 0:00 - 0:00
    Well what I know about the Delmonico steak was
    back in the 1800s
  • 0:00 - 0:00
    the Delmonico brothers, it wasn't always a rib eye
  • 0:00 - 0:00
    it was whatever they thought was the best that
    was available to them at the time
  • 0:00 - 0:00
    Today it's the rib eye just because of the
    fat content, the richness of the steak
  • 0:00 - 0:00
    and it works really well for us,
    we sell hundreds of them
  • 0:00 - 0:00
    Oh I bet
  • 0:00 - 0:00
    I'll push those to the side
  • 0:00 - 0:00
    Okay
  • 0:00 - 0:00
    So this isn't steak related but I hear there's
    some supernatural history as well?
  • 0:00 - 0:00
    Oh there is a little bit of supernatural history
  • 0:00 - 0:00
    Is it haunted?
  • 0:00 - 0:00
    They say it's haunted
  • 0:00 - 0:00
    Back in the 1800s the restaurant was actually
    nine floors
  • 0:00 - 0:00
    So there was a restaurant, there was a hotel,
    there was all kinds of things going on here
  • 0:00 - 0:00
    And the rumor is that somebody was murdered
    upstairs and a lot of ghost stories
  • 0:00 - 0:00
    There was another gentleman who used to clean
    up here at night
  • 0:00 - 0:00
    and he said every night the ghosts had
    a party here down in the basement
  • 0:00 - 0:00
    Well this place actually was a site for a lot of
    parties, cotillions, balls back in the day
  • 0:00 - 0:00
    it was where the rich elite Europeans and
    Americans came to visit
  • 0:00 - 0:00
    Sure, there was a lot of firsts here
  • 0:00 - 0:00
    The first lady's luncheon was held here
  • 0:00 - 0:00
    It was the first restaurant also to hire a woman
  • 0:00 - 0:00
    it was the first restaurant to
    allow women to congregate
  • 0:00 - 0:00
    as well as all the different firsts on the
    culinary end
  • 0:00 - 0:00
    And it was the first place to use the term restaurant
  • 0:00 - 0:00
    Restaurant, printed menus
  • 0:00 - 0:00
    This steak is delicious by the way, if I didn't say so
  • 0:00 - 0:00
    All right so these are Abe Lincoln's
    favorite potatoes, correct?
  • 0:00 - 0:00
    That's it
  • 0:00 - 0:00
    and there's a lot of history too about people who
    were patrons here, correct?
  • 0:00 - 0:00
    So a lot of favorite people. Mark Twain, every
    president since Abraham Lincoln has been here
  • 0:00 - 0:00
    Charles Dickens, the Wolf of Wall Street was
    another one that used to frequent here
  • 0:00 - 0:00
    I bet you have people that come back here
    everyday for lunch too
  • 0:00 - 0:00
    Not necessarily famous people
  • 0:00 - 0:00
    We get a lot of regulars, yeah
  • 0:00 - 0:00
    The bar is filled with a lot of characters that
    come in every single day
  • 0:00 - 0:00
    So these are the potatoes, the Abe Lincoln potatoes
  • 0:00 - 0:00
    So the story about this is Abe Lincoln loved
    these potatoes, and I'm sure I'm going to as well
  • 0:00 - 0:00
    Oh I thought there were going to be mashed
  • 0:00 - 0:00
    There's just a few calories in here
  • 0:00 - 0:00
    Oh my goodness
  • 0:00 - 0:00
    That's amazing
  • 0:00 - 0:00
    Can't really go wrong though
  • 0:00 - 0:00
    Cheese baked and cream, butter, potatoes
  • 0:00 - 0:00
    Awesome
  • 0:00 - 0:00
    That would go good on the side of a steak
  • 0:00 - 0:00
    It works perfect
  • 0:00 - 0:00
    And the next dish we have is our dessert
  • 0:00 - 0:00
    Baked Alaska
  • 0:00 - 0:00
    And it was invented here by Charles Ranhofer
  • 0:00 - 0:00
    who was one of the first celebrity chefs
  • 0:00 - 0:00
    so it's a layer of baked meringue and inside is
    what we call, it's kind of a cross between
  • 0:00 - 0:00
    an ice cream and a semifreddo, so say
    a banana semifreddo
  • 0:00 - 0:00
    There's an apricot jam
  • 0:00 - 0:00
    Nice
  • 0:00 - 0:00
    underneath that, and then on the bottom is
    walnut sponge
  • 0:00 - 0:00
    Wow I'm kind of embarrassed to say I've never
    actually eaten one of these
  • 0:00 - 0:00
    We're going to cut it open
  • 0:00 - 0:00
    So you can see the meringue, then you have the banana,
  • 0:00 - 0:00
    then there's the apricot jam
    and on the bottom is the walnut sponge
  • 0:00 - 0:00
    I'll turn it around so we can get a better look
  • 0:00 - 0:00
    and then from there just dig in
  • 0:00 - 0:00
    That's never a problem
  • 0:00 - 0:00
    The perfect baked Alaska, you should be able to,
    what we tried for anyway,
  • 0:00 - 0:00
    you should be able to get everything
  • 0:00 - 0:00
    the middle part can't be too cold, otherwise if it's
    too cold you won't be able to go all the way through
  • 0:00 - 0:00
    It's delicious
  • 0:00 - 0:00
    and the apricot and the banana go really well
    together
  • 0:00 - 0:00
    They do, they really do; and the walnut cake
  • 0:00 - 0:00
    Thank you so much, chef, everything has been
    absolutely delicious, beautiful and great history
  • 0:00 - 0:00
    and I've really enjoyed myself thank you so much
  • 0:00 - 0:00
    Thank you
  • 0:00 - 0:00
    Thank you so much for joining me on this
    Story of Cooking
  • 0:00 - 0:00
    I'm Sarah Nicholas and just remember behind every
    story is a great recipe!
  • 0:00 - 0:00
    Funding for the Story of Cooking is provided by
  • 0:00 - 0:00
    FIT4MOM
  • 0:00 - 0:00
    Walkabout Outfitter
  • 0:00 - 0:00
    Biagio Cru and Estate Wines
  • 0:00 - 0:00
    Chef Revival
  • 0:00 - 0:00
    FOODYTV
  • 0:00 - 0:00
    Chefs in the Kitchen
  • 0:00 - 0:00
    and Taste This TV
  • 0:00 - 0:00
    For a copy of any of the recipes that you've seen
    on today's show
  • 0:00 - 0:00
    visit the website below
  • 0:00 - 0:00
    Offer made by the Story of Cooking Production
Title:
Long blank video (1:46:39)
Description:

I created this video with the YouTube Video Editor (http://www.youtube.com/editor) by duplicating several times the one in http://www.youtube.com/watch?v=IFbc7LWUL8g . 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 http://etcjournal.com/2009/04/05/collaborative-text-translation-with-dotsub/ . 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 http://www.universalsubtitles.org/en/videos/xHZzawTR9MLF/ , 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 http://www.universalsubtitles.org/en/videos/xHZzawTR9MLF/it/222759/ 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 http://www.universalsubtitles.org/en/videos/69iJjyH8euXi/info/long-blank-video-14639/ .

(1) from his "With a Little Help" collection, whose text can be bought in print or downloaded under a , under a http://creativecommons.org/licenses/by-nc-sa/3.0/ license as a digital file from http://craphound.com/walh/e-book/browse-all-versions
----
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: http://www.youtube.com/watch?v=citzRjwk-sQ
- " Se la mafia... Il mulo de Paniz" http://www.youtube.com/watch?v=yG8m7-pMJ_c (see description for interesting links)
- "Listening is learning" http://www.youtube.com/watch?v=o67wV-MhlY8
- V4B - Video4Blind ("Ho scelto il Costa di Lecce! (V4B)" http://youtu.be/K_BidSCokLc

(June 16, 2012)
And now: Don't Leave Me Out, with subs so far in English, French, German, Hebrew and Italian: http://youtu.be/w91A_nB4rx0 .
The video can be subtitled into further languages at http://www.universalsubtitles.org/en/videos/zBpewNm5P8GV/info/dont-leave-me-out/ .

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Video Language:
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Duration:
01:46:39
Retired user edited English, British subtitles for Sandbox
Dutes D edited English, British subtitles for Sandbox
Dutes D edited English, British subtitles for Sandbox
Mattis Skjevling edited English, British subtitles for Sandbox
Claude Almansi edited English, British subtitles for Sandbox
Adam Tait edited English, British subtitles for Sandbox
Adam Tait edited English, British subtitles for Sandbox
Adam Tait edited English, British subtitles for Sandbox
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