make the salad kind of peach up and stuff it in there put it on a little bit iceberg lettuce and that is exactly how i'd serve it garnish it with a little extra more a little more spice then we're going to make a tomato fennel relish to go with a salmon cake salmon cakes are salmon that has been brined and garlic and shall write and lemon bosonic little molasses we're going to put that into a food processor with some mushrooms and scallions a little bit of it's nice to say are you going to make me facebook famous ok so let's start with some vegetables right so we're going to cut some celery just a little bit of celery so this is why we can't sample and then using that same motion we talked about earlier with that knife we can literally just cut it into a very small prune laws is what this is called the edges ou and then cut this into a very fine julienne now you can put garlic in something like this to this garlic and crab go really well together and i'm another recipe doesn't call for garlic that's because my wife does not like garlic  it kind of seems like a sound i know at times but it's not because if you have something you eat it doesn't make you feel good don't eat it really that simple right and that's the way it is with her so when we cut garlic we take the end off because no matter how much i it i can't make that soft give it a small smash small smash allows us to pull the paper off right and once we get the paper off we just want to tap into the stickiness of the garlic ragdoll it's very sticky it's especially sticky to itself we can use it against it so if i try to smash this with this knife like that the burst or the handle not around me to get a flat i have to pull that off the edge to make that flat right so i get the go near the edge put the knife on it i flatten it then i smash it right so once i have it smashed out of it then we can chop and so the chopping becomes both sides of the kni just cut it very very thin like all things non human right the male sweeter and prettier i'm positive i said that right here so when we did when we cut into the male popper we want to tap into the wall so we got all that pith out cut in half and then we take the path and then we want to remove all this path right so this is dry but if we take our knife and then our julienne so we just want to season that little all day i mean east coast guy old days like the number one and a little bit of fiber because this is where spice you can use as much or as little bit as this is you are right everybody has a different idea as to how much we use of this right just and then a couple of vendors some lemon so when i make that buckle later i'm going to have to get out the measuring sticks which is really not one of my favorite things to do right when we cook this is our measuring stick right here is everybody i'm just about to add some salt how much salt you know it's up to you and you're making it right so i want to add a little bit of salt and a little bit of copper and that's not a blue crab comes to us either alive or cut doesn't come to us dad rock right if it does it's bad right that's against the law actually to either buy a life like a soft shell crab or a live crab or you buy cooked crab right crab meat the whole crab whatever it is so crab meat comes to us in four forms there's the climate guess where that comes from that because of the closets right then there's the crab itself right has his two eyes right and right behind the eyes or is this this big little shell could grab comes and try to pull those lobes of crab meat out in one piece one piece you know if they get that level of crab meat out in one piece it's called jumbo lump and they get forty dollars a pound for it right but if that piece of meat comes out in many different pieces say meat if it comes out in many different pieces it's the same me it's just called lump crab and they get twenty five dollars a pound for samy different products right this is dog driven by demand because in maryland and most of the eastern shore this is what everybody demands right this is what sold kind of on the ancillary areas right so we ask you what sold in michigan right that's the fourth product and that is the product that is everything on that pickers table when he's done with the chef to ready to take a break that gets squeegeed into a bucket right it's called special and it is right this is what we buy right the special is fantastic right because it has lumped crab and claw meat and fat and juice but it also has shell fragments and membranes and little pieces of you know uncooked cra so you got to pick through it right that we can buy special for six dollars a pound it's a matter of demand i think right so i'm just going to mix the two right so the one thing i don't want to do with this is to break up that crab too much grab one of these two on so i know we can't sample but i've seen the table rush to before so i suppose it doesn't really matter does you see the big pieces along in there all right and then to finish that we're going to take a little bit of par not to let it blow away and get a little parsley in there and play the wind a little bit and then just to finish that i like to give it a little shine so extra spice right we're going to give it cooked crab pasteurized cooked crab you can buy it in many different places right but you know you got it they still carry the jumbo they carry the lot they carry the claw they don't care the special that's ok very few home cooks will use that right so now we need to start an onion we're going to harm or is this and so with the onion right we want to cut it in half that gives us two flat surfaces to work and because we're going to use this in a form that we want to somewhat cut up even after it's  a bunch of cuts coming one way or sinister there and then a half a cup that way i mean it's falling apart but that's ok i think that next need to be sharpened again after banging it on that table we also need a few other things here we need some f with a family like to take the outer layers off is another reason why we're not sampling today you were just start to smoke you see that smoke coming off of there now to get our onions and i drive fruit i want to slice as thin as i can get it going to finish that onions are getting a little bit of color on i'm a member of that to the side so we're going to need a little bit of ginger just a little maybe a slice or two we also need some garlic concerned about knowing what these grow and just remember one thing this is mold this is fungus right it is pretty tasty fungus right but it is mirrored nonetheless is probably much worse for you than any sanitize right and we want just cut some mushrooms so there's nothing flat about a mushroom we have to cut a flat surface right once we've got a flat surface we can use our knife until we get another flat surface  a little bit more we can make our we can make our salmon cakes right sam has been brine and then so is prime for about a half an hour in this combination of water salt lassus garlic onion lemon just to give it a little bit of salt flavor and it's not overnight just a half an hour or so just a little bit of soft labor and then i dried it so it's cut into pieces and i can just take that salmon now place it well there's my garbage let me get this cleaned up this was bothering me and if you've ever been to a man of my classes you know how much this actually bothers me got pretty good color it's a salmon goes in our mushrooms are ginger o or flavoring on the right in the pool right now we want to add some other stuff to it so a little bit of soy sauce now i can take this and pass it just to make my cake so if i test it maybe five or six maybe ten times total i have combined all the salmon and all my vegetables into now we can finish  now we can add know how hard it is to find some book at seven o'clock in the morning i had the brandy ok if i actually could probably find it if you were ok with people looking at your sideways let go a little bit longer we don't really need any color on it i just wanted to open up add a booth right we're going to flame it there's really only one rule right don't have that's the only rule the rest right ok because if you drop if it's on fire and you drop it you so we've got the sun dried tomato bring that to a summer place all as vegetables with that eighteen year get all of our products married so now we need to and she was a depression era woman so she can salmon and she but she made this really nice tomato sauce fresh tomato sauce that we all loved i love my brothers and sisters i can't really speak for because  didn't like it maybe that in like it was requested on my birthday and i always end up eating all of it so maybe they weren't such a fan but i've liked fish all my life all right so just a few of those just to get them going oh that one came off that's in the garbage now you can all hear me right a kind of glad i don't have to shout but i'm sure i could raise my voice and everybody could hear me well about right and we'll get these in our pa know from a pretty pretty quickly and then the and the and the color i didn't really want to different color green so since we're not getting a lot of questions how about you for all the stories so we're not going tell you this right year we went to what became one of our very favorite places put on the back fence this is in downtown philadelphia high end seafood restaurant white tablecloth was there ties on the ranch kind of a football shaped fish and they bend it with two spoons they take a spoon and they scrape the pin bones away from the edge and they cut the full array with the spoon they pull the two full lays off the top put it on the service plate it take the center bone just as lovely as you can imagine ocean here crunchy and all mindy and pottery is just fantastic and i you know the first place just amazing right i take a second bite and without saying a word i pull the smallest of pen bonds right now i'm i'm in the fish business i'm in the smallest of pin bones from the corner of my mouth and set it on the edge of my plate you thought a bomb went off in there right so the maitre de the owner the on my anniversary my wife looks at me and says you find a bone in there you eat it there's a reason we've been married thirty seven years right tomatoes are beautiful i say and i say thank you to viscera farms for their beautiful produce they brought in they really do a nice job here they know i can buy their products in kalamazoo or a live two but they do a really nice job here so i would garnish that done with a little bit of parsley and we just chicken parsley right in the middle and that was our salmon k and then just to finish it with some of that eighteen year it was up there this so just to give it a little more definition just drizzle that eighteen year of around the plate just like that that's what i have for you today thank you very much