(playful piano music) – [Lady] Deep in the bayou,
on this street, down this road, in this windowless tin
shack, is a dining establishment run by one woman, whose
– I'' m Alzina Toups and I'' ve. Invite to Alazina'' s.
A Cajun restaurant with. no food selection and no team. Simply Chef Alzina'and her kitchen area.
And it ' s housed in one of. the most plain areas. A former welding store that.
was as soon as had by her kid. – I turned this right into kitchen.
And you wear'' t have
that. – My son was in the procedure.
I transformed into a kitchen area. Because they can see what you'' re doing. Many of the individuals that come, they desire to take part in what you do.
best food worldwide. I was increased on it. To me it'' s easy cooking. You begin with your bell pepper.You have onion, you have.
garlic, a whole lot of garlic, celery, and then you saute.
that in a percentage of oil. And after that you start adding.
your other ingredients. Whatever you'' re food preparation, if.
it'' s a gumbo or jambalaya or fried shrimp, what'' s far better than that? (spirited crucial music) – [Lady] Just as good as that appears, eating at Alzina'' s can be difficult. There are no reservations and walk-ins can just be made by calling.
her on her landline phone. – Thank you for calling. I didn'' t want walk-in since I think I would certainly have been extremely unhappy. I live an easy life and this.
No computer, just a straightforward telephone. I'' m scheduled up till following year. I'' m always booked up in a year development.
years, Alzina'' s has actually been quite effective garnering.
the interest of publications, politicians and star chefs. Individuals from throughout.
For Alzina, the experience is all about making people feel at home.Like a family. They see where we ' re.
When they step in the cooking area, it'' s a various world. I actually believe they'' re pleased.
kitchen area and after that they socialize, family members that place'' t seen.
each various other for possibly a year, 2, three years. It bring happiness to them. And it bring joy to me. I was birthed to offer, not to be served. (spirited piano songs).

And it ' s housed in one of. To me it'' s basic food preparation. As good as that seems, consuming at Alzina'' s can be complicated. They see where we ' re.
When they step in the cooking area, it'' s a different world.

Lillie’s Kitchen

(spirited piano songs) – [Female] Deep in the bayou,
on this road, down this roadway, in this windowless tin
shack, is a restaurant run by one lady, whose
dishes are so good, you need to wait a year to try them. – I'' m Alzina Toups and I'' ve. been cooking Cajun food for at the very least over 60 years. (playful piano music) (positive jazz music) – [Lady] Invite to Alazina'' s.
A Cajun dining establishment with. no staff and no menu. Simply Cook Alzina'and her cooking area.
And it ' s housed in one of. one of the most humble places. A previous welding shop that.
As soon as owned by her boy, was. – I transformed this right into cooking area.
because I enjoyed cooking. And you don'' t have
that. large bump in the middle. -. – My boy was in the procedure.
of transferring to a bigger location so rather than shutting it, he asked me if I intended to convert this.So I converted into a kitchen. I intended to be open. Where I cook and where they eat. Due to the fact that they can see what you ' re doing. The majority of individuals that come, they desire to take part in what you do. Cajun food I assume is the. best food in the world. I was increased on it. To me it ' s easy cooking. You start with your bell pepper. You have onion, you have.
garlic, a great deal of garlic, celery, and after that you saute.
that in a small amount of oil. And after that you start adding.
your various other active ingredients. Whatever you'' re food preparation, if.
it'' s a gumbo or jambalaya or fried shrimp, what'' s much better than that? (playful important music) – [Woman] Just as good as that seems, eating at Alzina'' s can be difficult. There are no reservations and walk-ins can just be made by calling.
I didn'' t desire walk-in since I believe I would have been really unhappy. I live an easy life and this.
is the way I like my life.Simple.

No computer system, just an easy telephone. I'' m scheduled up until following year. I'' m constantly scheduled up in a year breakthrough. And I like it better that way. – [Female] Over those 40.
years, Alzina'' s has been pretty effective gathering.
the focus of magazines, politicians and celebrity chefs. People from around.
the world have actually crowded to Alzina'' s kitchen area for. her genuine Cajun food. For Alzina, the experience is all about making individuals really feel at home. Like a household. – When individuals come, it'' s a tin building. They see where we'' re. at and you put on'' t understand that it'' s here. When they tip in the kitchen, it'' s a different globe. I really think they'' re satisfied. I feel the peace in the.
kitchen area and after that they socialize, household that haven'' t seen.
And it bring happiness to me.( playful piano songs).

And it ' s housed in one of. Because they can see what you ' re doing. To me it ' s easy cooking. – When people come, it'' s a tin structure. When they tip in the kitchen area, it'' s a various world.

Lillie’s Kitchen

– I wan na be that Colonel
that was popular for the old, since currently, today, we have
reinvented fried poultry, and have you saw how prominent it is? I have cooked millions and millions of pieces of hen over my life time. We just drew in a delivery of poultry, and we wan na right away
obtain this hen seasoned. That'' s among our keys, marinating. This is a one and a half
dimension mug of marinate. I found out practically
everything you require to understand about a poultry from
the farm to the table.We have a ranch that is
outright greatest requirements for creating hen in the country. My intermediary and I have
been doing service for over 25 years. He understands what I need as a chef. So it starts with this raw item that comes below fresh
on a daily basis, six days a week. That'' s the process for flavoring the poultry. Now we'' re gon na take it to the cooler. – The new mosts likely to the top. The things from the day prior to it goes to the base. And afterwards we type of cycle it in the center, is what'' s made use of in the day.Make sure that it'' s seasoned for at the very least 24 hr or so. You can just picture just how numerous biscuits and just how much chicken we undergo if we obtain these once a week. And the brown mix is for hen. The white is for the biscuits. So we load them below. We count it, make certain we have sufficient, and afterwards we bring it in and we pack it for the restaurant. So today I'' m gon na get the batter and'I ' m gon na walk you guys with just how we obtain that procedure going. Yes, we made use of to do this back in the dining establishment in Compton, and that was in fact one of my very first work in high school. I would certainly have to drive all the escape to the restaurant that my dad had in Compton and make this by hand. – Trenton is my center boy and he works real very closely with me on whatever Honey'' s Kettle.He ' s a remarkable cook, a genuinely outstanding. – So here'' s the mix and it has all, you understand, the components, the flour obviously, different flavors and spices and various kinds of salts. So we start with filtered water, fresh filtered water. That gives us the most effective taste, the most effective crisp. My dad has been doing these recipes and developing his recipes for several years. So occasionally he alters up the amount of water we use '' reason he wants it to be a perfect consistency. – We'' re probably going through something like 100 pounds a day of batter mix. That would certainly be 2 of those bags you just saw. – We put that in. So we ready. And it'' s like the perfect uniformity after the 3 minutes and the quantity of mix we did. I like to call it like a.
thawed ice lotion milkshake or smoothie kind of consistency.

– So what we do is we come.
to the raw poultry right here. This is the marinaded chicken and we placed it to one side like that. And the function for that.
is when we go to dip the hen in it, we wear'' t. want the batter to diminish actually slow-moving due to the fact that then.
it'' s gon na be caked on batter. And we don'' t desire it diminishing so quick that it has no bubbles to it. We dip it in our batter, and you see that nice.
creaminess and just how it trembles, and we get rid of the unwanted.
and then we drop it in there. And you see that batter,.
see exactly how it'' s leaking off? You'' re currently a specialist, as you claim, it'' s not running off like water.It does have a specific.
thickness that'' s holding. Our chicken is made with a process. We call it the reinvention.
We'' re talking like 50 pounds of oil. It'' s the greatest grade of oil you can utilize. When we drop our wet poultry,.
it goes to the base. What it'' s doing is securing a crust of crunchy snapping crust. And that crust is gon na secure all the all-natural flavor of the.
hen, the marinate, and it'' s going to cause the. Because of the heat, hen to basically crush inside of it. Where does the warm originated from? The warmth comes from the bottom. This is a modern-day pot? That warm is gon na be more extreme at the base than at the top.This is a development of mine. It appears like, you understand, a sword. Yet we call it a pot fork. We can'' t place our hands in there, however we can reach down right here.
in the bottom of the kettle. And you'' ll notice when.
I obtain to the bottom, the chicken has actually lodged itself.
It'' s a heavy responsibility process. And there it goes down to the front and that'' s all set for the manufacturing line. My mom, that is from New Orleans, my papa that'' s from Shreveport, are two of the best chefs that ever before was.And I used to just kind.
sort of viewing her. It'' s based on all my experiences. We'' ve been around below for 20, 22 years. I think we had something.
to do with the popularity of fried poultry since.
currently individuals recognize you can obtain healthy fried poultry, fried hen that leaves.
When the bell rings, the oil where it belongs and offers you just the final product.And after that we ' re gon na damage it apart and get it prepared for.- Ready to make the mother biscuit.- Biscuits are as American as it gets. The recipe for the biscuits, it came from research study and.
We call her mom'' s biscuits.- Even at home, they call me mom biscuit. They'' re renowned in here.
and years of advancement. – I have individuals at the office.
that currently know just how to make biscuit. As long as I'' m in the store, I don ' t want nobody.
else making the biscuits while I'' m in the store. – She cuts at a angle and.
Raises the biscuit at the very same time, and it dislodges the biscuit.
from the remainder of the dough. And afterwards they'' re touching.
and kissing each other, really vital in baking.
a biscuit that you do that so they climb together. The center of that, we.
place what we call biscuits with the dimple. It'' s where individuals place their.
butter and their honey or syrup. And they put it right there in the facility. – Fluffy.
– Beautiful. I didn'' t develop fried chicken. The important things I did was perfected it. We state to people that,.
what type of food are we? We'' re American food. When I did my study on Honey'' s Kettle, I mosted likely to the main collection and looked into early.
They were the chefs. Our individuals are very.
I can inform when I eat something, when it'' s been prepared. That might be in my DNA. It was my enthusiasm to provide.
an item that would last. Hen is currently the number.
one meat eaten in America. We are seeing this resurgence as hen is because some people.
truly understand how to do it, and we'' re among those people. That'' s my thing. Honey'' s Pot fried hen,.
a new old made company.

– Trenton is my middle son and he works genuine carefully with me on whatever Honey'' s Kettle.He ' s an impressive chef, a truly amazing. We call her mother'' s biscuits. I didn'' t create fried chicken. When I did my research on Honey'' s Kettle, I went to the main collection and investigated early.
Honey'' s Pot fried chicken,.

Lillie’s Kitchen

(playful piano music) – [Female] Deep in the bayou,
on this road, down this roadway, in this windowless tin
shack, is a restaurant run by one female, whose
– I'' m Alzina Toups and I'' ve. Invite to Alazina'' s.
A Cajun dining establishment with. no staff and no food selection. Just Chef Alzina'and her cooking area.
And it ' s housed in among. one of the most plain locations. A previous welding shop that.
Once possessed by her boy, was. – I turned this right into cooking area.
because I liked cooking. And you wear'' t have
that. large bump between. – Right. – My boy was in the process.
of transferring to a bigger location so as opposed to shutting it, he asked me if I wished to transform this.So I transformed into a cooking area. I wanted to be open. Where I cook and where they eat. Since they can see what you ' re doing. A lot of the individuals that come, they want to participate in what you do. Cajun food I think is the. best food in the globe. I was increased on it. To me it ' s basic cooking. You begin with your bell pepper. You have onion, you have.
garlic, a great deal of garlic, celery, and after that you saute.
that in a tiny quantity of oil. And then you start including.
your other active ingredients. Whatever you'' re food preparation, if.
As great as that sounds, consuming at Alzina'' s can be tricky.There are no appointments and walk-ins can just be made by calling.
– Thanks for calling. Because I think I would certainly have been really dissatisfied, I didn ' t desire walk-in. I live a simple life and this. is the way I like my life.
Simple. No computer, just an easy telephone. I ' m scheduled up till following year. I ' m constantly scheduled up in a year advance. And I like it better this way.- [

Lady] Over those 40.
years, Alzina'' s has been quite successful garnering.
the attention of publications, politicians and celebrity chefs. People from around.
– When people come, it'' s a tin building. When they tip in the kitchen, it'' s a different globe. I really believe they'' re pleased.
kitchen area and after that they socialize, family members that haven'' t seen.
I was born to serve, not to be served. (lively piano songs).

And it ' s housed in one of. To me it ' s straightforward food preparation. I didn ' t want walk-in because I believe I would have been very dissatisfied. I ' m reserved up until following year. I ' m constantly reserved up in a year development.

Lillie’s Kitchen

(spirited piano music) – [Lady] Deep in the bayou,
on this street, down this roadway, in this windowless tin
shack, is a restaurant run by one female, whose
– I'' m Alzina Toups and I'' ve. Welcome to Alazina'' s.
A Cajun dining establishment with. no personnel and no food selection. Simply Chef Alzina'and her kitchen.
And it ' s housed in among. one of the most plain places. A former welding shop that.
was when had by her kid. – I transformed this right into cooking area.
And you wear'' t have
that. – My son was in the process.
of moving to a larger location so rather than shutting it, he asked me if I desired to transform this. I transformed into a kitchen. I intended to be open. Where I cook and where they consume. Since they can see what you'' re doing. A lot of individuals that come, they wish to take component in what you do.Cajun food I think is the. best food on the planet. I was elevated on it. To me it ' s straightforward food preparation. You start with your bell pepper. You have onion, you have.
garlic, a lot of garlic, celery, and after that you saute.
that in a small quantity of oil. And afterwards you start including.
your other ingredients. Whatever you'' re food preparation, if.
As great as that appears, consuming at Alzina'' s can be tricky. There are no walk-ins and appointments can just be made by calling.
her on her landline phone. – Thanks for calling. I didn'' t desire walk-in since I think I would certainly have been very unhappy. I live a basic life and this.
No computer, just a basic telephone. I'' m booked up till following year. I'' m always booked up in a year advancement.
years, Alzina'' s has actually been quite successful garnering.
the attention of magazines, political leaders and star chefs.People from all over. the world have flocked to
Alzina ' s kitchen area for. her authentic Cajun food.
For Alzina, the experience is all concerning making individuals feel at home. Like a family.- When people come, it ' s a tin building. They see where'we ' re. at and you don ' t recognize that it ' s here. When'they tip in the cooking area, it'' s a various globe. I really think they'' re delighted. I really feel the tranquility in the.
kitchen and after that they mingle, family that sanctuary'' t seen.
I was birthed to offer, not to be offered. (playful piano songs).

And it ' s housed in one of. To me it ' s easy food preparation. As good as that sounds, eating at Alzina'' s can be difficult.- When individuals come, it ' s a tin building. When'they tip in the kitchen area, it'' s a various world.

Lillie’s Kitchen