 We've been cooking, hey, we've been cooking, and this is the Card Valley Cook Group, the Benifil family. We're involved around Gravy's Table. We're bringing it to you today. And I'm Chris. I'm Tammy. I'm Eddie. And I'm Felicia. I've got a question. Okay. And this is just mine and your banter. Okay. How do you cut up? How do you feed? Like a corn? Yeah. Just like my money. You cut it off and then scrape it? Yeah. I cut it about two or three times. And then scrape it. Okay. I do it just like mine. Okay. Just making sure because the green corn don't need to be whole corn to corn. This is Tammy and Felicia and Chris and myself, Eddie. We are going to do a short video for you guys today on how we interact and how we do it together. Tammy and I will try not to beat each other up. We're the tables. We're the ones that are... What do you call it? We're the later kind of people. So we want to be in control. We might want to be in a couple arguments. Yes, we have. But all is good and we're moving forward. So we're fixing to get started. Just turn the oven on. It is preheating. Felicia is going to be doing biscuits. Tammy is going to be cutting up a chicken. I'm going to be working on corn and beans and Chris is going to be frying over there, getting his batter ready for the chicken. And I guess we can get going. Are we ready to go? Yeah. All right, let's go. We use paprika, cayenne pepper, white pepper, black pepper and salt. So I'll be mixing those together. And that's what we use to put the chicken in once Tammy gets the chicken cleaned off. I'm going to use my hand. Turn my oven on 425. I'm going to use about two cups of self-rising flour. And I'm going to use about a quarter cup Crisco or shortening. And then start to combine it until it's about the size of these. Kind of this chicken so that Chris, you got the grease on. I'm working on it. Preheat. I do. Okay, good. All right. Now for the chicken. You want to get a chicken and not a hen if you're going to fry it or it'll taste like rubber. And a lot of people don't know that there's a difference, but there is. So this is a young fryer chicken. We're going to grab her by the leg first. And they have a joint. Now, if you want to be real technical, you can actually cut some of the skin away from the joint sockets. And you can see a piece of fat in there that runs along the chicken. And if you follow that, that's exactly where the joint is. So it just comes off real easy if you do it that way. By the way, my wife is videoing this and I'm hoping she learns. Okay, now. That's my creamy morning knife. I'm going to get it out of the way. Okay. So anyway, we cut off the legs first. And then we do the thigh. Now, we are actually going to fry our chicken with skin off today. I guess we can do some skin some without. But me and Chris actually like it better with skin off. It's got a crunchier crust. So now I just cut off the thigh. I am shucking corn. We got a couple of different kinds of corn. It looks like right here. It looks like we got just some regular sweet corn and some silver corn. This is fresh corn. We will cut the top and bottom of those off. And we will silt them. You can see that corn, fresh corn has silt in it. And nothing is worse than getting a bunch of that in your mouth. So we have to be very careful to, after we shut the corn, we use something called a silt brush. And you brush them down and it gets all those fine little pieces of silt from between the kernels of corn. We are doing that first so we can get this prepped up. And then we will begin to cook our green beans. Go over here. What kind of milk do you like in yours? I like buttermilk in mine. I don't. Do you not? I like sweet milk. Sweet milk. For some reason. I like sweet milk. Is that what you call biscuits? Grandmother used it. I don't know. I don't know. It tastes a lot better. Yeah. I am just going to say to my mama. I used buttermilk at the house in my biscuits. I made some the other day. Jennifer looked real crazy about it because of your buttermilk. She likes sweet milk. I love buttermilk, period. I could do it. Whereas most people love the milk to drink, I don't like buttermilk. No way. You drink it? Oh, yes. Oh, gosh. That's just for old ladies. That is. I'm old. What, buttermilk? Yeah. Real old ladies. Like old ladies and they ain't alive no more. That's real old ladies. Yeah. I can't. Yeah. I used to take my mom. She was an extra dough left over. She'd roll it up until it looked like a big long piece. Oh, well, you got it. And then sort of tuck it in. Where should you get it to fit in the pan? All right. Now we're going to get started with some green beans. Where is my green beans? These are fresh green beans that was canned last year. As a matter of fact, 2017, you see on the top. These were canned under pressure. Down here. Felicia cans quite a bit. I can some. Chris and Tammy do it jazzy. Those little red seals seal. Got to throw those away. Keep the rings for next time. There you go. Pour. There. Put those over there. Grab a little bit of olive oil. You can use vegetable oil. A dab. A dab of that. We need lots of salt and pepper. I'm going to use cornflakes. I'm going to make it easy. Okay. Yeah, those little ones weren't good. That's why I let you back home. It was that nice? Yeah. In the south, we cook everything. And we cook it until it's done. I don't want to eat raw food. If I want to eat raw food, I just don't burn old stones. I'm dredging my chicken. And we use an egg wash and a little sweet milk. And then I coat these real good. I got seasoning on them. And then I put the egg wash and then I dredge them. You put seasoning on first? Yep. Okay. These are, this chicken's the bomb. Okay. It's good. I experimented with it and figured it out. And I noticed that one of the guys kept going back and kept going back and kept going back to get, okay, I'll put it on. And, and, and the, and the, Good smashing. I got, um, anyway, one of the guys kept going back to the table and he just kept eating his green beans and kept eating his green beans. And he finally come by me and he said, Eddie, I've got a question. I said, what? He said, did you put crack in these beans, man? He said, they're, they're unbelievable. He said, we, and he just ate and ate and ate. But they have never eaten a southern Thanksgiving meal. They were used to stuffing where we do dressing and we do things a little different down here. But they ate till they were miserable. When we cream corn, we do it like our mama did it. Okay. Because mama cut it small and made it good and creamy and not big hunks of corn. So when we cut off corn, we cut it off in about two or three layers and then we scrape the cob. And if you're cutting corn, it's a lot easier if you put your corn down in the bottom of the bowl. Uh, it's a lot easier on physically. So you don't have to hold it up in the air the whole time too. Um, usually when I cream corn, I don't have all the stuff around the sink because it does splatter. Then once you cut the corn off the cob, then you scrape it. You scrape the starch out of it. Now we were raised on field corn, which is a lot different than the corn you get in the store. It's not so sugary and I like it much more than this kind of corn myself. But you get what you get. You don't get to feel, I guess. Really and truly, it's starting stuff at the right time so that everything gets done at the same time. Um, because you don't want to fry your chicken and have it sit in 30 minutes waiting on your green beans to finish. And I think that's why a lot of people can't cook. I really do. I think it's because they, they don't, um, know which order to sardine so that everything gets done at the same time. And then it's, then it's a lot, takes them a lot longer to cook a meal too than 80. Yep. What else can I do? Biscuits is popping up looking good. I gotta get them to boil and boil this water down. We're gonna get that water out. We're gonna get all the rest of the strawberry shortcake. I'll keep an eye on the biscuits for you. Thank you, sir. It's vitally off that it was red. And, well, it means when the light goes off, the power's off. You got an indication when there's no lights on the deep fryer. All right. I'm plugging the deep fryer into the wall. It doesn't need to be in this cheap drop. It's okay. It's on right now. It's fine. It's probably just got knocked off on the back. I mean, get over here and cream the corn. All right, all right. You made a trip. Yeah, I see it. Sorry, skillet. It's the same deep fryer today since Eddie was gonna be at the stove. When you got four people working in the kitchen, you gotta have a lot of work. Gotta check the seasoning on them beans. That's all in that room. Now, Tammy uses water down there. It's been on the video the whole time. Well, look. This is how our cream corn looks. It's in tiny little pieces. We've been really happy to footage of anybody else. It's in little tiny pieces, see? So we cut it off really little. And I just wanted y'all to see how little we cut it off. And then, of course, once we get it all cut off, I'm not gonna put this yellow corn in there, but then we scrape it. You're not gonna put any of the yellow in there. I put one piece. I'm not gonna work full of them other ones. Are you getting my face? Yeah. You don't want me to? Yeah, I do. Well, okay. If you don't get me in the video, they'll be mad. All right, look. This cream corn is ready for 80. I must tell the truth. Here. All right. Sit it down. Sit here. All right. With cream corn, you use lots of butter. All right, dude. Lots of butter. Lots of salt. Lots of pepper. Tammy scraped the cob, so it won't be good and starchy. You'll have that good creamy. You may have to add some corn starch a little bit. Because that store-bought corn, it just doesn't get home. Don't have as much starch in the bottom of it. That's what she got. No. That's darn. How much sugar, Daddy-O? Can you hand me the other sugar? Put this one up. Thank you. All right, here you go. You're basically at selection. Oh, no. Oh, you just got this. Maybe you use 2%. I'll stick them in here and watch them. Yes. No, sometimes we use steam. No kidding. Yeah. Yeah, we use skim milk, and we're still fat. Who knows? Still. We're still by the back of the head. Oh, yeah. We buy red salt. Yeah. Yeah. I can't do that now when I'm older. I get flatulence. Thanks. Thanks for that. Of course, we don't say flatulence. We say gas. Or I put them on. All right. I put them on. Thanks. That's Tammy. No, it ain't. I put it on. Why? What are you going to do? Because you know we don't see a lot of people usually feeding on me. Is that good? Uh-huh. All right. Biscuits are done. Let's put them up on there. Yeah. You got a racks from... Let me... Lack of communication. What are we going to do? It's tail here. Communication. Hey, it's up to... How can I tell you? I don't know how. I don't know why I put myself at the scene because I'm having to watch all the dishes. You make the rules. I'll go along with them right now. I'm only cause corn will burn fast. If it's got a lot of starch in it. Yeah. So you want a pan that will spread that heat out cook it evenly on the bottom. That's why I love using that wok for my corn. I love the wok. Yeah, the wok's pretty cool. I don't use one much. What did you put in the strawberries? Sugar. Just sugar. Just sugar. Hey, I thought police had the strawberries. I told her to move the microwave. Back off. I hope it feels like it's going to be like green or I'm going to be like 12. I don't like my strawberries juicy like mama made them. Not in big chunks. I always cook mine down on the stove. See, me and Eddie both like them juicy like. I cooked something to get the raw starch out I'm just going to make a little bit of a slurry I'm going to start. So it's not. See, that's still not good enough. Can we smoosh it, bleach it or you won't hold? It's your deal. Eddie, I want to smoosh them. Smoosh them. Smoosh them. That's what I remember doing. We cook like mama. I like them smooth. Got two ovens in here. Oh lord. In the bottom of it, we're going to let that cook all the way out. And when it gets all the way out, you have to be very, very careful. Don't let them scorch. Don't let them burn on the bottom. They're really not hot enough. Yeah, we want them to seep down in the biscuit. Keep a look. Have a look here. They are good. Don't have to worry about it. He's going to be the pastry. He's probably hot. I mean, it's pretty interesting that he does these strawberries like I do. He does these biscuits. They're just good to show when you're racing the same house. Your mama really does have a big impact on how you cook it. I'm really... Is that your thing more than y'all are? Yeah, that's mine. I want you to look. I'm going to pull this back. You see how it's getting nearly nothing down in there? That's when you've got to start really being careful with these southern green beans. You've got to let that cook on now. Yeah, of course. We're thinking this will slide out and make some bread. That's how we got left in it. Yes. Gravy. All southerners like gravy. Now, we were raised, not on red light, like gravy, but white milk gravy. I like to do this when I do, but I like to put my salt and pepper in now. I like to watch the pepper sizzle. It's strange. I usually add just enough flour to get it good and thick and wet, and then you want the flour to get brown. If you don't, then it won't taste as good as it'll be. It'll taste more like flour. All right, this is thick. Now, once your gravy starts getting thick, you've got to get it off, because it just continues to get thicker and thicker. This is hot. This could burn me. Yummy. Now, it's really too thick. If you pour it up, it's too thick. You can just add a little water or milk to it. All right, here's our gravy. If you get it a little thick, I can just add a little water or milk to it. Whisk it good. Whisk it the whole time you're making it. It'll be nice and creamy like this, because you don't want it to have lumps in it. They got control. She's not spoken to, she gets mad. The one thing you don't have to remember, is all the judges have different taste buds. It's good. That's what I say to you, but you're watching those cooking shows. Put a leg on there. All right, fry a chicken. That can be my plate. I guess Gordon Ramsay would have a head. Well, he's not here. That looks like a good-looking plate. It does.