Audiences like you make
this program feasible. Support your neighborhood
PBS terminal. >> > > ANTHONY BOURDAIN:
In this episode, Cook Sean Brock discovers a necessary component
of Southern cuisine– rice. Specifically,
Make this with anything. It'' s the coolest point. Man, that'' s good.
Carolina Gold rice.

>> > > That ' s right >>. > > BROCK: So I just included a.
little of easy smoked sausage.
and some aged nation pork. I'' ve had this ham hanging in my.
garage for four years. The older pork obtains the much more.
> > BROCK: Little bell pepper,.
green and red. >> > > The concept behind perlou is.
taking all the components and making them support.
active ingredients, not the main event, and creating the texture with.
those components for rice.

>> > > BROCK:'I ' ve been cooking. considering that I was 17 years old, and I put on'' t obtain worried food preparation. for lots of people, but I obtain nervous cooking.
> > Oh, quit it. > > BROCK: So I believe at this.
point we'' ll include the rice. The desired Carolina Gold. Just a little really, truly.
light hen supply. And I'' m also going to include. oyster liquor. We have some actually wonderful,. briny oysters in Charleston.'I ' m going to include. the tomato currently, as well. One point that I ' ve
been. believing a whole lot about recently was simply the concept and appeal of.
a society built around rice, a rice society. And Charleston was.
a rice culture. Then, what do you say,.
from 1930 to 2000, no person was actually expanding.
commercial rice. It wasn'' t part of. the society anymore.What if that

never taken place? Would certainly we be sitting about.
consuming rice red wine? >> > > We would. We would certainly be such a representation. of Asian society. Which brings us to the tacky.
phrase, or the fantastic phrase, depending on who'' s saying it, “” Charlestonians.
are like Asians– they praise their forefathers.
and consume rice.”” (laughing) >> > > BROCK: So the meal has been.
cooking for around 15 mins, and the rice is virtually there–.
That'' s when I like to just kind. And I like the technique of. And simply a little bit of spice, cayenne and simply
some.
Get that going,. allow that rice finish and let the shrimp similar to. gradually, slowly come up.
, if you do this properly.. with a cast iron pan that holds in that warm, you ' ll obtain that very slim layer.
Cooking has to do with utilizing. all your detects.
I can tell the water.
is cooked away and currently the rice is starting to >>. get'crunchy on the base. >> > > That ' s seeming quite good. > > BROCK: The shrimp are pretty. much there which ' s when we add in. the oysters. Season with some lemon juice. And a touch of this hot sauce.
that we make, for acid and a touch of warm. And after that fresh sliced parsley. >> > > Mmm, that smells fabulous. That looks incredible. >> > > BROCK: And then I'' m going
to. put the crunchy things on top. So you can see, that'' s the good. things there, just scrape that.
> > That ' s gorgeous. > > BROCK:.
This goes on top. This is some good, fresh.
environment-friendly onions. Love the method that brightens. it up'. That ' s it.
God, that'' s fantastic! That is great.
This is the taste. >> of the South below.
> > BOURDAIN: A quick background. of rice in the Lowcountry. 1685, rice shows up in the.
South Carolina Lowcountry. Where we'' re
not. 100 percent sure, however all evidence.
factors to West Africa. The location of the Lowcountry.
makes it ideal for rice crops to flourish. Venetians, with their knowledge.
of irrigation, are the first to expand the rice.
in the nests. And Indigenous Americans.
worked the land. Eventually slaves brought.
from West Africa take control of working the areas. And with that, rice not only.
ends up being the main element of the economy.
of South Carolina, it also becomes the main.
ingredient in its food, referred to as the Carolina Rice.
Kitchen area. The rice of choice.
was Carolina Gold, coveted worldwide for its.
premium taste and texture. Quick forward to 1861. The Civil Battle bursts out and so starts completion of rice.
in the South. 1865, the battle ends,.
No one'' s functioning rice fields. Rice ' s decrease proceeds.
of Carolina Gold rice is collected. 1930, the Great Depression.
collections in and America'' s food supply begins.
to decrease and plants,.
like Carolina Gold rice, are abandoned and failed to remember.1943, Uncle Ben'' s rice is. presented to the world and becomes the top marketing rice.
in the nation from 1950 till 1990. 1998. Anson Mills is produced.
by Glenn Roberts with the sole objective of.
reintroducing the globe to Carolina Gold rice and the.
other shed plants of the South. 2004, Glenn develops the Carolina.
Gold Rice Foundation to promote research study concentrated.
on heirloom grains. 2013, Cook Sean Brock can cook.
timeless, Lowcountry dishes with the rice they were meant to.
be served with, Carolina Gold.

>> > > BROCK: This dish is quickly.
ending up being the most popular recipe at McCrady'' s restaurant
in. Charleston. And what ' s ironic concerning that. is it ' s just a bowl of rice.
Carolina Gold rice. This rice entered into Charleston. in 1685, and promptly turn into one of the. essential plants that the Lowcountry ' s ever before seen.
A great deal of individuals state that rice. was accountable for the wide range of Charleston.And this rice is really really,.
very unique. It'' s matured for three years in.
barrels with wild bay plants. These bay plants grow throughout.
Charleston. It'' s part of the taste buds. of the Lowcountry. Therefore this'strategy that ' s. called Charleston gelato, it ' s actually an extremely unique means. to'prepare this rice.
It ' s practically like cooking pasta. in such a way.
You parboil it. I bring the water up.
And you simply leave it there. for about 15 mins.
When we serve this recipe. in the restaurant, the cooks recognize that when it. comes to the pass, for me to taste,. that it has to be ideal.
I would certainly claim 90 % of the time,. they ' re shivering, such as this, to hand me the spoon.
Since if they overcook. the rice, they go outside, I make them call Glenn Roberts and clarify to him. “what they just did.
“You call Glenn Roberts right.
I ' m just kidding. You need to have seen the appearance. It'' s time to drain this,.
this right into an extremely also layer, as thin as you can.
perhaps make it. If you number this up, that'' s going to remain very,. really hot and hold warmth and overcook the rice. I like to place new bay,.
sliding it below. And then some.
actually excellent butter. Simply gives you a little bit.
of that luxury that the rice deserves. This is going to go.
right into the stove at 200 levels. This rice educated me.
an amazing lesson. If it'' s excellent in the field,
. it will be perfect in home plate. Which takes a long period of time.
to learn as a cook. And chefs, chefs, we live.
for minutes like that. Yet you can'' t force those
. moments, they simply occur. And my own occurred.
over a dish of rice. Damn, I simply got deep.
on some rice. (laughing) So, the rice is just taking in.
the butter.What I like concerning the Charleston. ice lotion method– after the rice is cooked,. it remains in single grains.
And the factor I assume that ' s. important is since we ' ve
gone through via this.
Look at exactly how gorgeous that is. Single grain, pearly white,.
perfect little grains of rice. That'' s all you need for.
joy right there. That'' s why they call it. Charleston ice cream, the method it piles up like that. And afterwards we add lots.
of flowers and herbs and sprouts and leaves, so that each bite.
you obtain something different.So to complete it

we include this,. which is benne. Benne came right into the Lowcountry.
in 1800 from West Africa, and for this meal provides.
superb appearance and some actually pleasant.
resentment to cut through the sweetness.
and the butter of the rice. I think why individuals truly.
love this recipe is due to the fact that we enjoy telling.
stories in the South and we love dishes.
that inform stories. And I think the very best tales.
concerning food are the ones that tell a story of a.
specific individual or a location or a time, and this meal.
has all three.It ' s

the tale of rice,.
its journey in Charleston, and the individual, Glenn Roberts,.
that was crazy sufficient to quit every little thing that he was.
doing and expand this plant. To me that'' s why it
' s such. a lovely meal. Hoppin ' John is an extremely', very. simple dish. It ' s rice and peas.
You understand, if you believe regarding it,. every society has rice and
peas. Rice and beans,. something like this. This set is very, very unique because these components. inform an extremely great tale.
I go to a restaurant, I get Hoppin ' John. The rice tasted like cardboard.
The peas tasted like mud,. It wasn ' t the cook ' s fault. At the time in 1998, no one was. expanding Carolina Gold rice.
That ' s why that dish.
tasted dreadful. It was made with substandard rice.
and beans. It ' s a remarkable tale concerning. why we'must maintain and conserve treasure ingredients. Initially we ' ll prepare the peas
. And these are an extremely unique.

cowpea from West Africa.Something that'' s. very, very essential is to saturate them over night to ensure that they soften and it'' s. easier for them to cook. I such as to begin with a little.
little butter. And after that your classic mirepoix. A little bit of jalapeno.
and garlic. And when this is simply, like,.
softened a little bit, you can throw in the peas. Throw that around. And after that some kind of light pork.
brew or chicken supply. So this is going to come.
to a simmer, and then rest there for regarding an.
hour, extremely low warmth, covered. And I'' ll always throw them.
in the alcohol. The fluid therein.
we call pot liquor. And that'' s, like,. that'' s the excellent stuff.
That'' s ' cause truly that fluid. that ' s in there grabs the flavor of. whatever ' s in the pot. Rice time. So currently the rice has.
gradually cooked in the stove, and afterwards our peas, which are.
beautifully braised and soft. After that a little drizzle. of the red pea gravy, which is simply a puree of. that pot alcohol and the peas.And then we normally garnish it. with whatever is fresh
and tasty and lively. Currently, around here, there'' s. a great deal of lovely wild woodruff that has this great tropical.
celery kind of flavor. And that'' s
it,. Lowcountry Hoppin ' John. And it'' s paradoxical that I went.
from tasting this dish, believing it was horrible,.
to it becoming my favorite meal to eat in the Lowcountry. I can eat this.
every day. And these components.
are simply amazing. I'' m right here with Ed Lee.
of Louisville, Kentucky, and today we'' re mosting likely to make. >> barbecue. > > Korean barbeque.
Yes, this is sort of just how I ate. as a kid maturing. This is a rather standard.
Oriental table. You understand, it'' s a starch,. it'' s a barbeque, and it ' s a bunch of pickles.

I know you use these people, too.This is Anson Mills rice grits. You understand, in Asia, there'' s a. massive custom of broken rice. This is the precise very same product. It'' s inexpensive littles rice. that was left over after the milling procedure that.
they would offer to peasants … >> > > BROCK: Yeah, in the.
Lowcountry, this was servant food. Yeah, this was the unsellable,.
unusable by-product of rice manufacturing that was.
discredited. >> > > Which is funny because currently.
we'' ve come full circle where people are really.
wanting this more than the attractive stuff, so … >> > > BROCK: What takes place is when.
it'' s damaged like that, you can see, on my hand, right away the starch takes.
> > I just made this just
the wayMethod > > BROCK: Ah, so fragrant.
it'' s damaged … >> > >'It ' s excellent. >> > > This is the least expensive cut.
of pork, sliced up real thin. It'' s already obtained a little of.
marinade in it, yet I'' m mosting likely to toss Korean
. chili, fermented chili paste. You simply toss like a glob.
of that in there. >> > > BROCK: So this in fact has.
rice in it. >> > > Yup, and it'' s also got.
Fermented soy in it. And just a little bit.
of barbeque sauce that we make in our restaurant. >> > > Simply throw this on the grill.
for a couple of seconds and we'' re prepared to roll. Oh, guy, that'' s >> hot.
That ' s going to taste so great,. > > What ' s the temperature.
> > So this is it. I'' m going to offer you.
like an excellent Korean child … and make you a rice bowl. I like cooking the rice.
in the Dutch oven. You obtain a bit of that.
crisp on the bottom. Take a bit of the pork,.
dump it over the rice. All this nice little grease.
And then actually it'' s up to you–. > > BROCK: So what do we have? It'' s generally boudin except.
> > BROCK: Mmm. > > You understand what I'' ve observed? You like to squeeze.
all your food. >> > > BROCK: What, I do that? >> > > Like really squeeze it hard.So these

are insane due to the fact that I grew up consuming.
this stuff all the time. It'' s basically steamed peanuts,.
It'' s an Oriental variation. And I constantly say it ' s funny,. people always think about kimchi and they assume.
of cabbage kimchi. This is all kimchi. And, actually, to me, kimchi is.
simply the same word as pickle. You can pickle anything,.
> > Gorgeous. My mother would be.
really honored. That'' s excellent >>, isn ' t it? > > BROCK: Oriental food to'me is.
It ' s just like consuming. > > I feel like there ' s a. Southern mindset in food, and there ' s like a Korean.
that line where they intersect.

>> > > BROCK: Yeah. >> > > And where they do, if you can.
type of recognize it and develop foods around it,.
it'' s truly interesting. >> > > BROCK
:. And that ' s your cuisine, that ' s why it ' s so damn excellent. >> > > You recognize what you'' ve. reached do after this? We consume this,.
go get a foot massage and karaoke and call it a night. (laughing) >> > > BROCK: The Carolina Rice.
Kitchen area is what I believe to be the initial real American Creole.
cuisine. It'' s basically two points. It'' s a collection of components that are crucial to healthy.
soil, by means of plant rotations, and it'' s the social impacts.
of individuals that belonged to functioning.
those areas, bringing the rice in and.
mentor agricultural practices. The Venetian rice farmers and the Indigenous Americans functioning.
the field, and obviously in my point of view the.
most significant impact, West Africa. You take those points.
and you enjoy those components travel from those components of.
the globe into the Lowcountry and their trip right into the.
kitchen area of the rice ranch onto the table.
right into the huge house.And that ' s

the.
Carolina Rice Cooking Area. And it is certainly my most significant.
Inspiration right now due to the fact that we'' re. in the center of recovering this cuisine. We'' re right in the middle of.
reconstructing this rice kitchen that is so incredibly tasty and it'' s one of one of the most.
exciting times to be cooking in the South.

And so this'method that ' s. called Charleston ice lotion, it ' s in fact a really unique method. To me that'' s why it
' s such. It wasn ' t the cook ' s fault. That'' s ' cause actually that fluid. > > I really feel like there ' s a. Southern way of thinking in food, and there ' s like an Oriental.

Lillie’s Kitchen

(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

Herrine Ro: In these demanding and unsure times of quarantine, people from all over the world are looking for comfort in food. Comfort food can fix any kind of poor day. It'' s generally high in
sugar, fat, and/or salt. And the elegance of convenience
food is that it varies from individual to person. It'' s rooted in where you'' re from and who you matured with. We asked 20 people from
I'' ll beginning with mine. I'' m Oriental American, and, growing, up my mama made kimchi jjigae quite commonly for supper. My mother'' s kimchi jjigae has that son-mat.
it is my mother'' s unique touch. Also if I attempt to make
my mother'' s kimchi jjigae here in New York City,
I can'' t get that preference due to the fact that it lacks my mom'' s unique touch. So, basically, the flavors
that you'' re getting are, like, spicy, salty, fatty, sour.It ' s essentially whatever that I hunger for when I'' m missing my mother. Tomi Obebe: I'' m Nigerian,
and one of my favored comfort foods has to
be amala and okra soup. To make it, you take some yam flour and you pour it into boiling warm water, stir it up very quickly, and it reaches this
nice thick consistency. From there, you part
it bent on whatever dimension you'' d like for your meal. And then you can dip it
into your soup of option. And not just is it a super-tasty meal, however after you consume it, [snaps] it strikes you, and it puts you in one Of course, currently anytime that I have it, I just automatically assume of home. Bake and saltfish is a.
dish meal of bake, which is dough rolled out, and a fish called bacalao. It'' s a salted cod that.
I assume it ' s my fave. comfort food just because it brings back a memory of my grandmother.She used to possess

a day care,. and whenever she
was making something with dough, like bake, she would roll up little bit.
pieces of the dough and provide it to the kids to play with. And we would certainly simply freak out for those little items of dough. Matthew Ferere: My preferred.
Haitian home cooking is griot. Griot is fried pork shoulder.
that has an unique cut where it has simply the correct amount of fat and just the correct amount of skin on it. You would period it well, bake it briefly, and afterwards fry it. So, afterwards, it'' ll get that good crunchy on the outside,.
tender on the inside preference. I can remember being a child, you know, at every Haitian.
event, family members celebration, if you had griot on your plate that evening, you knew it was gon na be a good night.Lisa Paradise: My comfort. food has actually constantly been pastina, which is like an actually unhealthy version of Italian wedding soup. It has no vegetables. It ' s really simply pasta and meatballs. The means that my.
mother makes her meatballs is actually what I always long for. She does a mix of pork, of ground pork, ground beef, and ground veal. And after that she includes.
It'' s not simply, like, Parmesan cheese; it'' s always pecorino Romano cheese. That'' s, like, the best vital component. Whenever I go home or whenever I'' m, like, unwell or depressing or whatever, that'' s what I want my mother to make me, or that'' s what I, like, desire to consume.
No. 1 thing I could receive from every relative and each and every single dining establishment and it be practically the exact.
same every time.So, today when I make.
barbequed cheese for myself, I just utilize white or wheat bread, and I'' ll use white American cheese. It advises me of being.
Alyson Brown: I'' m Alyson Brown, and today we'' re gon na chat about beef patties, since that'' s my fave. Jamaican convenience food. And he made use of to place them on the table and it was initial come, first offer, and if you did not get your beef patty, you would certainly be limited.
of exactly how diverse they are.You might obtain

a beef.
The'' re from Jamaica. When we go to Jamaica, it'' s over.
The patties are, like, warm. and prepared.
They delicious. Manuel Silva-Paulus: I'' m. from New york city, I ' m Dominican, and my preferred home cooking is mangu. Mangu is primarily like mashed potatoes, but as opposed to potatoes, it'' s plantains. And it ' s a breakfast food, so most Dominicans will. eat it in the morning.
Mangu is usually eaten. with cebollas on the top, which is onions; queso frito on the side, which is fried cheese; salami, which is a kind of suggested; and usually, like, some people.
will certainly obtain a fried prompt it. Directly, I love eggs,.
so I always obtain them on it.The reason mangu is.
my favorite home cooking, besides the fact that it'' s scrumptious, is due to the fact that it simply reminds me of remaining in the Dominican Republic and simply, like, being around terrific weather condition, sunny, like, simply an all-around great vibe. Selena Singh: My convenience.
food is pepperpot. It came from Guyana'' s first individuals, understood as the Amerindians. Pepperpot is a meal that.
is boiled with cassareep and seasonings and any choice of meat, however my personal favorite is beef.It can be

consumed with anything; bread, cassava bread, rice, anything you would such as. Pepperpot advises me of Christmastime and all the household time and a rich culture in Guyana. Samantha Lee: My favored.
home cooking is congee, a kind of rice gruel. It'' s typically consumed with yau ja gwai, likewise recognized as a Chinese doughnut. There are likewise many.
various kinds of congee. I'' ve had it plain, with dried scallops, with managed egg and salted pork, and simply whitefish. Maturing, my mama would certainly make this for morning meal some days, and she would certainly also make.
it for me when I was unwell and I couldn'' t maintain any type of solid foods down. My mother died in January of 2018, so the procedure of making.
My family members makes the. Harry Kersh: My favored comfort. It simply has this truly.
abundant, actually tasty, and rather salted flavor.
And it ' s simply truly comforting, specifically when'it ' s placed on. Nisha Stickles: My favored. Thai noodle soup is the Thai matching of what a deli sandwich is to New Yorkers.
And I just will eat it. And it sucks due to the fact that I. can
' t really replicate duplicate experience in any. Thai restaurant right here because they wear ' t actually.
Jennifer Hernandez: My. favorite comfort food are Colombian arepas. Arepas are cornmeal patties. that are generally
made with masarepa, water, and salt. This is my favorite comfort food since when I was a youngster, my papa and I didn ' t have matching routines at all. By the time he would obtain. home, I was already resting, and we wouldn ' t see each. various other till the weekend.And at the weekend breaks, our favorite family-time task was to make arepas.
And it ' s still one of my favorite dishes. It ' s like a doughy kind of point. It ' s my favorite comfort food due to the fact that my aunties and my.
around the Center East. It'' s generally made by. taking small dough rounds and flattening them.
My family members and I commonly.
A yellow pepper that ' s.
found discovered Peru,'aji amarillo, is mixed with, you sauté some onions, then after that ' re gon na addInclude Ruqayyah Moynihan: I ' m British. Pakistani, and my favorite comfort food is a recipe.
The factor I love this meal a lot is because
it ' s a curry. It ' s really carby as opposed. to one with great deals of gravy. My'mum normally contributes to it aloo, potatoes; mirch, chili; namak, salt; haldi, turmeric extract; and afterwards she adds something. called panch phoron, which is a blend of five flavors. You mix the seasonings, you fry them, you add your chopped-up.
potatoes, add water, boil the water off, and.
allow the potatoes break up.It ' s really heartwarming, extremely flavorsome. And it likewise reminds me of.
returning from institution and cooking with my mom, discovering to prepare with.
my naani, my mother'' s mommy, who passed away a couple of years back. Barbara Corbellini Duarte:.
My two preferred Brazilian comfort foods are cheese.
bread and feijoada. For cheese bread, there'' s. certainly not a celebration. It'' s just almost everywhere, all the time. You can consume it any time of the day. It'' s without a question the.
food that I miss out on one of the most due to the fact that it'' s simply the perfect snack. Feijoada is generally a giant black bean soup. It'' s most definitely something.
And it'' s typically offered hot. And it'' s really easy to make, so that'' s why we make it all the time.It consists of tomatoes, onions, some people put tahini in it, and we placed in it a great deal of spices. It'' s my preferred convenience food
.
We'' d wake up, and it would be there. Allow'' s do what we can.
and maximize it by appreciating our favorite convenience foods. Let us know what your.
favorite convenience food is and why in the comment area listed below.

When we go to Jamaica, it'' s over.
Manuel Silva-Paulus: I'' m. from New York, I ' m Dominican, and my favored convenience food is mangu. And it ' s a morning meal food, so most Dominicans will. It ' s my preferred convenience food because my aunties and my. It'' s my preferred comfort food
.

Lillie’s Kitchen

Herrine Ro: In these unpredictable and stressful times of quarantine, individuals from all over the globe are seeking convenience in food. Convenience food can deal with any bad day. It'' s normally high in
fat, sugar, and/or salt. And the appeal of convenience
food is that it varies from one person to another. It'' s rooted in where you'' re from and that you matured with. We asked 20 individuals from
I'' ll beginning with mine. I'' m Oriental American, and, expanding, up my mom made kimchi jjigae rather typically for supper. My mom'' s kimchi jjigae has that son-mat.
it is my mama'' s special touch. If I try to make, even
my mommy'' s kimchi jjigae here in New york city City,
I can'' t get that taste because it lacks my mama'' s special touch. Primarily, the flavors
Of program, now anytime that I have it, I simply instantly think of home. Bake and saltfish is a.
dish meal of bake, which is dough rolled out, and a fish called bacalao.It ' s a salted salty that.
I believe it'' s my fave. She used to possess a day care,.
and whenever she was making something with dough, like bake, she would roll up little.
pieces of the dough and give it to the children to play with. And we would simply go crazy for those little pieces of dough. Matthew Ferere: My favored.
Haitian comfort food is griot. Griot is fried pork shoulder.
that has a special cut where it has simply the correct amount of fat and just the ideal quantity of skin on it. You would season it well, bake it briefly, and afterwards fry it. After that, it'' ll get that good crunchy on the outdoors,.
tender on the within taste. I can remember being a child, you recognize, at every Haitian.
celebration, household party, if you had actually griot on your plate that evening, you recognized it was gon na be an excellent night.Lisa Heaven: My convenience. food has always been pastina, which resembles a really undesirable version of Italian wedding celebration soup. It has no vegetables. It ' s actually simply pasta and meatballs. So, the means that my.
mama makes her meatballs is actually what I always crave. She does a mix of pork, of ground pork, ground beef, and ground veal. And after that she includes in.
The five ingredients are salt, pepper, garlic powder, parsley, and cheese.It ' s not simply, like, Parmesan cheese; it'' s constantly pecorino Romano cheese. That'' s, like, the go-to vital component. Whenever I go home or whenever I'' m, like, sick or unfortunate or whatever, that'' s what I desire my mommy to make me, or that'' s what I, like, want to eat.
No. 1 point I can get from every member of the family and every solitary restaurant and it be almost the precise.
very same each and every single time.So, today when I make.
grilled cheese for myself, I just use white or wheat bread, and I'' ll use white American cheese. It advises me of being.
Alyson Brown: I'' m Alyson Brown, and today we'' re gon na speak regarding beef patties, because that'' s my fave. Jamaican convenience food.
of exactly how varied they are. You can obtain a beef.
The'' re from Jamaica. When we go to Jamaica, it'' s over.
The patties are, like, hot. and ready.
They delicious. Manuel Silva-Paulus: I'' m. from New York, I ' m Dominican, and my favorite home cooking is mangu.Mangu is primarily like mashed potatoes, yet instead of potatoes, it'' s plantains. And it'' s a breakfast food, so most Dominicans will.
consume it in the early morning. Mangu is usually consumed.
with cebollas on the top, which is onions; queso frito on the side, which is fried cheese; salami, which is a type of meant; and normally, like, some individuals.
will certainly obtain a fried propel it.Personally, I love eggs,.
I always obtain them on it. The reason that mangu is.
my favored home cooking, besides the fact that it'' s tasty, is due to the fact that it simply reminds me of being in the Dominican Republic and simply, like, being around excellent weather, warm, like, just a well-rounded terrific ambiance. Selena Singh: My convenience.
food is pepperpot. It came from Guyana'' s very first people, called the Amerindians. Pepperpot is a meal that.
is boiled with cassareep and seasonings and any option of meat, but my personal favorite is beef. It can be consumed with anything; bread, cassava bread, rice, anything you would certainly like. Pepperpot reminds me of Christmastime and all the family members time and an abundant society in Guyana. Samantha Lee: My favored.
home cooking is congee, a kind of rice porridge.It ' s typically consumed with yau ja gwai, additionally called a Chinese doughnut. There are also numerous. various kinds of congee. I ' ve had it plain, with dried scallops, with managed egg and salted pork, and simply whitefish. Expanding up, my mama would certainly make this for morning meal some days, and she would certainly also make. When I was unwell and I couldn ' t keep any type of solid foods down, it for me. My mommy died in January of 2018, so the procedure of making. congee and eating it reminds me of her love
, her devotion, and her perseverance as my mommy. Isabella Paoletto: I ' m Mexican American, and my favorite home cooking is tamales. Each year, my granny and. her sisters get with each other and they all
make tamales for. us to eat on Christmas Eve, so it really reminds me of home and of Christmastime and of my family, so it ' s really special.My household makes the. dish with shredded pork in a red chili sauce with green olives.
Basically, today only my grandmother and my aunts know exactly how to make it, however they ' ve began to show me and my mama and my siblings exactly how to do it, so that method, we can pass it on the future generation. Harry Kersh: My favored comfort. food is Marmite on salute. It just has this truly. abundant, actually mouthwatering, and rather salty flavor. And it ' s simply truly reassuring, particularly when it'' s placed on. some thickly buttered toast. I have really dazzling memories. of consuming Marmite on salute, particularly when I. was feeling a bit sick.I had an operation when I was 3 years old.
I went under general anesthetic. When I got up, the nurse said, “Is there anything we can get you?” And my first request was Marmite on toast. Nisha Stickles: “My preferred. convenience food is kuay teaw”, or Thai noodle soup. Thai noodle soup is the Thai equivalent of what a delicatessens sandwich is to New Yorkers. And you can customize each. kuay teaw order to be your very own. My best order is kuay teaw ped, so duck noodle soup with sen mee, which are the rice.
And I only will eat it. And it sucks due to the fact that I. can
' t really truly duplicate experience in any. Thai restaurant here considering that they wear ' t truly.
This is my preferred comfort food because when I was a youngster, my daddy and I didn ' t have matching routines at all. And at the weekend breaks, our favored family-time task was to make
arepas. I learned how to make.
We ' re gathered in our little kitchen. It ' s like a doughy kind of thing. It ' s my preferred comfort food since my aunties and my.
Caroline Aghajanian: My. home cooking is lahmajun. It ' s a slim flatbread, virtually like pizza, that ' s enjoyed in and.
around the Center East.It ' s normally made by. taking tiny dough rounds and squashing them.
into really slices, and afterwards it ' s covered with beef or lamb, some vegetables, and flavors, and afterwards it ' s cooked in the. stove for simply a few minutes. My family members and I normally. acquire a dozen or so of them from Armenian bakeries or. food store below in LA because they make them really tasty.Arturo Valenzuela: My convenience. food is aji de gallina.
A yellow pepper that ' s.
found discovered Peru,'aji amarillo, is mixed blended, you sauté some onions, then after that ' re gon na addInclude Ruqayyah Moynihan: I ' m British. Pakistani, and my favorite comfort food is a meal.
Due to the fact that
it ' s a curry, the reason I love this recipe so much is. It ' s extremely carby as opposed. to one with great deals of sauce. My'mother generally adds to it aloo, potatoes; mirch, chili; namak, salt; haldi, turmeric extract; and afterwards she includes something. called panch phoron, which is a mix of five flavors. You blend the spices, you fry them, you include your chopped-up.
potatoes, include water, boil the water off, and.
Barbara Corbellini Duarte:.
My 2 favorite Brazilian home cooking are cheese.
It'' s simply everywhere, all the time. It'' s without a doubt the.
food that I miss the most since it'' s just the perfect treat. Feijoada is generally a large black bean soup. It'' s absolutely something.
that I matured eating, and it'' s very iconic in Brazil. Nearly everyone consumes it. Aynour Elkasaby: My preferred home cooking has to be ful, which is fava beans. And it'' s generally served warm. And it'' s actually very easy to make, so that'' s why we make it all the time. It contains tomatoes, onions, some individuals place tahini in it, and we placed in it a great deal of flavors. Usually, people consume it with pita bread. It'' s my preferred home cooking
. because, over the summer, my grandpa would certainly make.
It advises me a whole lot of home. Allow'' s do what we can.
and make the many of it by appreciating our preferred comfort foods. Allow us recognize what your.
favored home cooking is and why in the remark area listed below.

Alyson Brown: I'' m Alyson Brown, and today we'' re gon na chat regarding beef patties, because that'' s my favorite. And it'' s a morning meal food, so most Dominicans will.
It ' s my favorite convenience food due to the fact that my aunties and my. It ' s a thin flatbread, practically like pizza, that ' s appreciated in and.
It'' s my preferred convenience food
.

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

(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

Herrine Ro: In these demanding and unsure times of quarantine, people from around the globe are looking for convenience in food. Home cooking can fix any type of bad day. It'' s normally high in
fat, salt, and/or sugar. And the elegance of convenience
food is that it varies from person to individual. It'' s rooted in where you'' re from and that you matured with. We asked 20 individuals from
various cultural backgrounds to share what home cooking is to them. I'' ll begin with mine. My favored comfort food is kimchi jjigae, or kimchi stew. I'' m Oriental American, and, expanding, up my mommy made kimchi jjigae pretty commonly for supper. My mommy'' s kimchi jjigae has that son-mat. Son-mat in Oriental ways, like, hand taste. The best means I can describe
it is my mama'' s special touch.Even if I

attempt to make
my mama'' s kimchi jjigae right here in New York City,
I can'' t get that preference because it lacks my mommy'' s unique touch. Primarily, the tastes
that you'' re obtaining are, like, spicy, salty, fatty, sour. It'' s essentially whatever that I hunger for when I'' m missing my mommy. Tomi Obebe: I'' m Nigerian,
and among my favorite home cooking has to
be amala and okra soup. To make it, you take some yam flour and you put it right into steaming warm water, mix it up really rapidly, and it reaches this
great thick consistency. From there, you part
it out to whatever dimension you'' d like for your meal. And afterwards you can dip it
into your soup of choice. And not just is it a super-tasty dish, yet after you consume it, [snaps] it strikes you, and it places you in one of those good food comas. I bear in mind slipping into
the kitchen area as a kid and trying to detach
tiny pieces of amala, or, like, the eru seeds
Bake and saltfish is a.
dish meal of bake, which is dough rolled out, and a fish called bacalao. It'' s a salted cod that.
I assume it ' s my fave. home cooking even if it revives a memory of my granny. She utilized to have a day care,.
and whenever she was making something with dough, like bake, she would certainly roll up little.
items of the dough and provide it to the kids to have fun with. And we would simply go insane for those little pieces of dough. Matthew Ferere: My favored.
Haitian home cooking is griot. Griot is fried pork shoulder.
that has an unique cut where it has just the appropriate amount of fat and simply the best amount of skin on it. You would period it well, bake it briefly, and then fry it.So, afterwards, it'' ll get that great crunchy outside,.
tender on the inside taste. I can keep in mind being a kid, you know, at every Haitian.
Lisa Paradise: My comfort
. It has no veggies. It'' s truly just pasta and meatballs.
mommy makes her meatballs is really what I constantly crave. She does a mix of pork, of ground pork, hamburger, and ground veal.And after that she includes in. simply five components.
The five ingredients are salt, pepper, garlic powder, parsley, and cheese. It'' s not simply, like, Parmesan cheese; it'' s constantly pecorino Romano cheese. That'' s, like, the go-to key active ingredient. Whenever I go home or whenever I'' m, like, sad or sick or whatever, that'' s what I want my mother to make me, or that'' s what I, like, intend to consume. Naja Newell: I'' m from. New York, and my favorite convenience food is smoked cheese.Growing up as particular eater, grilled cheese was the. No. 1 point I might receive from every relative and every single dining establishment and it be virtually the precise. very same every time.
Today when I make. It reminds me of being.
Alyson Brown: I ' m Alyson Brown, and today we ' re gon na discuss beef patties, since that ' s my fave. Jamaican comfort food.
Growing up, my papa made use of to earn, like, a box of beef patties. And he utilized to place them on the table and it was initial come, first serve, and if you did not get your beef patty, you would certainly be limited. Because, I enjoy beef patties. of just how diverse they are.
The'' re from Jamaica. I ' m American

, I was birthed here.But when we go to Jamaica, it'' s over.
The patties are, like, warm. and ready.
Manuel Silva-Paulus: I'' m. from New York, I ' m Dominican, and my preferred comfort food is mangu. And it ' s a breakfast food, so most Dominicans will.
Mangu is commonly eaten. with cebollas ahead, which is onions; queso frito on the side, which is fried cheese; salami, which is a kind of meant; and generally, like, some people.
will obtain a deep-fried rally it.Personally, I enjoy eggs,.
so I always obtain them on it. The factor why mangu is.
my preferred convenience food, besides the truth that it'' s tasty, is since it simply reminds me of remaining in the Dominican Republic and simply, like, being around terrific weather, warm, like, just a well-rounded wonderful vibe. Selena Singh: My comfort.
food is pepperpot. It came from Guyana'' s very first people, understood as the Amerindians. Pepperpot is a meal that.
is boiled with cassareep and flavors and any type of option of meat, but my individual favorite is beef. It can be eaten with anything; bread, cassava bread, rice, anything you would like. Pepperpot reminds me of Christmastime and all the household time and an abundant culture in Guyana. Samantha Lee: My favorite.
home cooking is congee, a sort of rice porridge. It'' s typically consumed with yau ja gwai, also referred to as a Chinese doughnut. There are additionally lots of.
various sorts of congee. I'' ve had it plain, with dried out scallops, with maintained egg and salted pork, and simply whitefish. Growing up, my mommy would certainly make this for morning meal some days, and she would certainly likewise make.
it for me when I was unwell and I couldn'' t maintain any solid foods down.My mommy passed

away in January of 2018, so the procedure of making.
congee and consuming it reminds me of her love, her commitment, and her perseverance as my mom. Isabella Paoletto: I'' m Mexican American, and my favorite convenience food is tamales. Every year, my granny and.
her sisters get with each other and they all make tamales for.
us to consume on Xmas Eve, so it actually advises me of home and of Christmastime and of my family, so it'' s really unique.
My household makes the. dish with shredded pork in a red chili sauce with green olives. Basically, today just my granny and my aunties understand exactly how to make it, however they'' ve started to instruct me and my mommy and my sisters just how to do it, to make sure that way, we can pass it on the following generation.Harry Kersh: My preferred comfort. food is Marmite on salute.
It just has this actually. rich, really tasty, and fairly salted flavor. And it'' s simply truly comforting, especially when it'' s placed on. some heavily buttered toast. I have very brilliant memories.
I had a procedure when I was 3 years old. And my initial request was Marmite on salute. Nisha Stickles: My preferred.
convenience food is kuay teaw, or Thai noodle soup. Thai noodle soup is the Thai equivalent of what a delicatessens sandwich is to New Yorkers. And you can personalize each.
kuay teaw order to be your very own. My go-to order is kuay teaw ped, so duck noodle soup with sen mee, which are the rice.
noodles that are thinner than the ones you have in pho.And I just will eat it. in this one noodle store, and I decline to have it somewhere else because they simply make it so unique. And it sucks due to the fact that I. can ' t really duplicate that experience in any kind of. Thai dining establishment below since they wear ' t truly. specialize in that.
Jennifer Hernandez: My. preferred home cooking are
Colombian arepas. Arepas are cornmeal patties. that are typically made with masarepa, salt, and water. This is my favored comfort food due to the fact that when I was a child, my father and I didn'' t have matching schedules whatsoever. By the time he would certainly obtain.
home, I was currently sleeping, and we wouldn'' t see each. other till the weekend break. And at the weekends, our preferred family-time task was to make arepas. It was likewise the first meal.
I found out just how to make. So, we'' re collected in our little cooking area. Build them together, placed.
it in the cooktop top, and after that once they were all set and warm, my dad would certainly put butter on top, sprinkle it with a little bit of cheese, and it was delicious.And it ' s still

one of'my favored meals. Cory Villegas: My favored comfort food is Puerto Rican pasteles de yuca. In Spanish, we call it amasa. It'' s like a doughy example. It has, like … you can place stuff in it. You can put, like, meat, chicken, you can place vegetables. I indicate, they wrap it around a banana leaf, and afterwards they steam it. And we make them in bulk. I imply, it takes 2.
to three days to make. It'' s my preferred comfort food since my aunties and my.
mommy, they relax, we chat, and they'' re making this dish that is so evocative.
our Puerto Rican society. Caroline Aghajanian: My.
home cooking is lahmajun. It'' s a slim flatbread, virtually like pizza, that'' s appreciated in and.
around the Center East. It'' s generally made by.
taking small dough rounds and flattening them.
into actually slim items, and after that it'' s topped with beef or lamb, some veggies, and seasonings, and afterwards it'' s prepared in the.
stove for simply a few minutes.My family and I generally. acquire a dozen approximately of them
from Armenian bakeries or. food store below in LA due to the fact that
they make them truly tasty. Arturo Valenzuela: My convenience. food is aji de gallina.
It ' s a spicy poultry combination that my grandma used to make all the time. A yellow pepper that ' s. located in Peru, aji amarillo, is mixed with, you sauté some onions, after that you ' re gon na add.
poultry that you shredded. Aji de gallina reminds me.
of just Peru as a whole. Living there, my grandfather had 50, 80 hens, and my grandma would certainly just order one, and it would certainly be fresh. Ruqayyah Moynihan: I'' m British.
Pakistani, and my favorite home cooking is a dish.
called aloo ki tarkari. The factor I love this recipe so much is due to the fact that it'' s a curry.It ' s really carby as opposed.
to one with great deals of sauce. My mum normally includes in it aloo, potatoes; mirch, chili; namak, salt; haldi, turmeric extract; and afterwards she adds something.
called panch phoron, which is a mix of 5 spices. You blend the seasonings, you fry them, you add your chopped-up.
potatoes, include water, boil the water off, and.
allow the potatoes separate. It'' s truly heartwarming, extremely flavorsome. And it also advises me of.
coming home from school and food preparation with my mommy, finding out to cook with.
my naani, my mom'' s mother, who passed away a couple of years back. Barbara Corbellini Duarte:.
My 2 favorite Brazilian convenience foods are cheese.
It ' s simply everywhere, all the time. It'' s without a doubt the.
food that I miss out on one of the most due to the fact that it'' s simply the perfect snack. Feijoada is basically a gigantic black bean soup. It'' s certainly something.
that I grew up eating, and it'' s extremely iconic in Brazil. Virtually every person consumes it. Aynour Elkasaby: My preferred home cooking has to be ful, which is fava beans. And it'' s generally offered hot. And it'' s truly easy to make, so that'' s why we make it constantly. It consists of tomatoes, onions, some individuals put tahini in it, and we put in it a great deal of flavors. Typically, individuals consume it with pita bread. It'' s my favorite home cooking
. because, over the summertime, my grandfather would certainly make.
It advises me a great deal of home. Let'' s do what we can.
and take advantage of it by appreciating our favorite home cooking. Let us understand what your.
favorite convenience food is and why in the comment section below.

Manuel Silva-Paulus: I'' m. from New York, I ' m Dominican, and my preferred convenience food is mangu. And it ' s a breakfast food, so most Dominicans will. A yellow pepper that ' s. located in Peru, aji amarillo, is blended with, you sauté some onions, then you ' re gon na include. It'' s truly heartwarming, really flavourful. It'' s my favorite comfort food
.

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