flavor to dishes that possibly could have had vegetables that were a little flat little kind of pastor dave it allowed chefs and cooks to kind of stretch out their product a little bit and make things pop that didn't normally pot ok so that's basically kind of the history there's a couple there's not only m s g but there's another kind of glutamate that's not attached to sodium that's a glutamate that's in  like leafy green vegetables like spinach and kale why do you like that you know that deep for city flavor well there's a glutamate in there that's not attached sodium that gives you that flavor  i have it here somewhere and i will get it's called  i am p or g m p those two are like gigantic long chemistry names that i not going to get into right now because i just can't pronounce them it's too early in the morning for me mommy is not just asian centric and that's what i'm going to cook for you today and stuff that that isn't asian that does contain elements of a mommy of course and chinese cooking cabbage leeks thrown together in a soup or in a dish that provides you mommy things like celery spinach green tea mushrooms of all kinds  shellfish fish all these contains contain varying degree is a blue tomato and hence your mommy flavor so if you think of it like i said before as a way of thinking of oh this dish when i had a big herb garden i would get to the end of the season and of course along about mid july i lost interest in my garden and all of a sudden i get to september and i've got like  could i'd still have all this stuff left over saw i read this recipe from admiral how to use up all these herbs in one and one fell swoop and he had this recipe was called brick chicken and he got it from an old italian cookbook and some some trips over to italy that he saw them doing this in sicily and calabria a couple other of the islands and along the northern coast there you saw them taking herbs and this is what i used to do i had my charcoal grill and i'd take all these herbs these bushes and stuff and i'd hack them down i'd get like a couple of whole roasters and i would split them in half and butterfly them out  my my grill going let the coals go down to not a roaring hot but about a medium heat throw a big bet of the herbs down get all the smoke quick throw the chicken down get a big cast iron pan put it on their cinderblock so awesome it turned out fantastic i thought this is crazy that the first time i did it was so then every year after that look forward to the end of harvest right have all this selected do that break check i'm going to do a skillet version of that today oreo and my friends over at westview farms down the road here provided me with a bunch of herbs here and i got a little head start on the chicken because i really didn't want to have you guys here for five or six hours i just want to do here for like i don't know two or three hours is good that's good and you know some of us need two or three hours just to warm up like me garden you could use oregano you could use lavender you know it's all good so i've turned us down to a dull roar there you go you can kind of see that you just kind of park all the chicken right on top and i'm using bone and chicken thighs and you can use a split chicken breast with the bones and you can use a whole roaster and do like i said and  guides and i try to tell people that people always nervous they want to follow the recipe exactly hey you know let your creativity flow it's only food guys you know in the end the worst you could do is is burn it up and if you're like me you'll eat it so then at this point where does the where does the brick pressing part come comes right now you can put a piece of foil on this if you can put a piece of parchment paper something that's that's got to cover and protect you get another pan but that right there and then then you get yourself a couple of bricks you could cover these with like tin foil and make them look really cool but i'll just left in this way because it's more heavy metal this way just looks like really bad so put that on there and more is always good ask using bone in because if you use skinless boneless it's just going to turn it into like paper and what this is going to do is you're going to yes have some  your of your liquid from the bird but we'll use that liquid later on as a pan sauce when we're going to cook vegetables in that herb sauce oil and juices again fat and juices together with a little salt and pepper you've got a mommy festival going on right here along with the herbs so if you're worried about it drying out you know you can always marinate your chicken and whatever you like if you guys are a little bit more you know into brining if anybody you know wants to do that you can brine and the chicken a little bit if you're interested in that just look up a recipe on the internet there's lots of recipes for that doing that things together your salty your sweet your sour like a savory juxtaposition right and it gives you that beautiful mouth feel fresh peas are out like crazy right now  go with that cornbread cornbread and the hollow pino together and then the peas throw it all into a food pro food processor get an egg and for a cup cup and a half's worth of peas and a course you don't want to be baby food smooth you want to be slightly course that what i do is i hold back a few of the peas and then i'll send those the whole peas in there just for another texture  and the the thing with modern cooking and using a mommy and modern cooking is you're you're going to tend to eat less you're going to be satisfied quicker if you use your mommy and your in your dishes if you use that concept you're not going to want it you're like i said it's like oh you know this is really rich this is really flavorful this is really satisfying when you're not going to go back for seconds you're going to be ok i'm good so that's part of the strategy that i use at the college now is to try to satisfy that craving that the kids have and so that they aren't aren't overdoing it and mommy is one of the strategies that we're using what are you all doing today i'm not doing anything i'm protecting my cast from going insane and i was kind of a you know it's kind of like the first fifteen minutes of private ryan out there last night holy cow all sudden i'm sitting there and i've got two cats on either side of mean they're gone the world's ending it's going a body getting out on the water today fantastic day for that  just got these little patties and you want them  to be if you if you find out that they're too big to liquid they're not like coming together for you you can add more cornbread just play with it a little bit you know the beauty of fresh produce from here is it's it's it's not the same you know one batch of p isn't the same as another one batch of peas from one farm isn't the same as the other so some peas are going to have more water in them than others you know that's the that's what you you know that's what you come down here for you don't come down here for the same so just a little bit of flour on here and we're going to check that chicken here in just a minute i did not forget it and we're going to see if i have been successful with that if not you guys going to have a great laugh at my expense so i wanted to i left some of the pea mixture and i wanted to pass that around so that you guys can just kind of see how it how it is you can poke at it and stuff it's ok i'm like ok let's do this so just a little bit of a light golden brown here and we'll get this back under and you get this you know you try to pick off as much as you can right this is pretty good pretty nice and golden there you know it's getting there so we do the whole thing all over again right and again this is this is like really cool to like annoy the neighbors because if you do it on your girl you're just going to have like this and it's got like this herbal you know and they're thinking is that a grateful dead concert next to us what is that smell i've had i've smelled that before or what are you doing  turn us up just a hair slap that back on awesome architecture and food there well done that they're looking pretty awesome right now and feel free to shout out questions at this point because i'm just going to be up here vamping with these  now anybody who's got any questions anything at all about who mommy or my life or hope college students yes you can use the energy energy brand energy egg substitute right i know because i used an egg and then i think it was about two dollars for that egg now again folks don't panic what you read in them in the media the egg shortage because of avian flu is mostly affecting commercial folks like me you'll see some price rises and your in your grocery stores but probably nothing that's going to really prevent you from ever buying eggs you know they'll only go up to like maybe fifteen twenty bucks for a dozen so that's nothing but yeah there's egg egg substitute that you can use you can get it you can get  flour corn flour or you can use regular all purpose flour right yes it would yes it was  yeah that's because it's rotting and it just says it's no no what happens is with chili you know spaghetti sauce your flavors are marrying they're there they're getting together and loving each other in that refrigerator over night and you're actually in hand saying that the flavor the glutamate is binding with your proteins more and more so  that they basically become one and wedded flavor bliss so that's the thing you know it's like god i almost summed when i well actually when i make chili i'll usually just like have a bowl and then throw the rest of it in the fridge and then the next day same thing with spaghetti sauce my kid always says you know it's it's way better the second day because she's a college student and she could whore down like gallons of spaghetti but she'll come out i'm done and go really like one time really one serving she goes yeah i'm going to hit it tomorrow and then i come home from work the next day and it's all caught on so great ok so cakes are done and yeah before i want to talk about a little bit about you mommy in the commercial setting i have my in my notes here like campbell soup and fredo lay and nestle's you know they're all using new mommy as a strategy and they're low sodium offerings taking the salt out of the food that they're trying to emulate keep that same flavor profile and concept the mommy is as helping them they're not adding m s g some of them are adding front loading sugar into it so you get you taking away the salt you're putting insurers to always be mindful of that when you're looking at the label it's like a low sodium and then take a look at that carb count on the sugars if you're getting up there around eighteen to twenty carbs a sugar that should be a red flag to you  and also in my notes here i have catch up why why do i have catch up is the number one con condiment in the country and ketchup is just one big mommy flavor bomb that's why you have the popularity again oh sure ochoa sauce is coming on now that spicy stuff from asia you get this love it and that's and then again you know again it's got sugar in it but at least it's better for you than heating about five or six pieces of  and lasagna to mommy that's why it's so good so we're going to take this off and put the chicken aside and we're going to saute some of these vegetables in here i'll add a little bit more a little bit more oil to this you want to leave just leave all your herbs in there that's fine that's fine remember it's about creativity and having fun so leave the babies in there you know what i'll be a rebel and i'm going to add even more and i'm using oil locally produced product here it's a beautiful oil has a high smoke point meaning that you can raise that temperature before it starts to really start to and it's made from soybeans but they use the inner parts of the soybean not the part that causes people to have intolerances or reactions to it and i enjoy it because it's a completely what we call a transparent oil it has no real flavor of its own so it's kind of like the tofu oils it just takes on the aspects of whatever you're going to put in there like herbs awesome we have been using that oil on its trans fat free as a matter of fact we've been using it at the college oh i don't know probably since the eight years eight years we use it all in our deep fryers we use it for flavoring adding some flavor i have some talkies here zucchini squash right and i'm not going to do the chef's flip because it's just going to be a mess by do that and you people are going to be covered bit so are there any anything else anybody then put them in your food processor like i said that yeah it's probably a little bit more convenient than because i was you know surrounded by cats and watching t v and shelling these for like a long time if anybody remembers i i didn't grow up on a farm but i spent a lot of time on my grandpa's farm and that was one of the chores was shelling peas i hated it milan's here are sauteed in with the herbs and that juices from the chicken and the oil the oil is just creating just helps you when you're cooking with you mommy you don't need as much salt if any if you use out as your strategy that these beautiful onions from th the sister and then at the end point when you've got something like this you go in and throw it on your significant honor other and yell spider there's pretty much have like gotten sucked all the flavor out of these you can throw these away kind of pick through the food like a five year old are almost there and i like to cook these beautiful fresh onions i mean my goodness are they wonderful try just like heat them through and i like the squash to not be obliterated and mushy either i like a little bit crunchy right and at the end these again are tomatoes or little umami bombs throw those beautiful color and again you just want to toss those around and heat them true you don't want to cook them to the point where they become you can see you got like a nice there's nice colors going here took out like the brown trying not to throw this on the floor on you so you got this nice little and you could actually do this in the dead of winter and get yourself out of that seasonal affective disorder cycle of sadness and you know save some of those dried herbs and stuff and do this inside in the winter time to make yourself feel i whole lot better is now here we go and do the song my beautiful eco friendly bamboo plate this is god's styrofoam right here and there we are fully put the chicken right down there thank you very much that's all i have go in peace