 Hey y'all, it's Chris and Tammy in the Colored Valley Cook Kitchen and I am frying up some pork tenderloin for supper. It's a super easy supper. But I told Chris, we haven't fried this for you guys in a long time because we used to get it all the time at home and now we don't get it as much. I'm putting together a simple supper. I am just opening a can of peas. And I know a lot of y'all like frozen peas, but I'm gonna be honest with you, I don't. I like them out of the can. And I like to put just a little butter in them and that's all I put in my peas. And I usually get the baby peas, the smaller one. All right, so all I do is heat them up and eat them. Now for this corn, we're going to put it in the air fryer and I am just going to spray it with some olive oil spray so it don't dry out too much. I'm gonna stay back here because if you spray the olive oil spray, it'll get on the screen. Oh, I was wondering what Chris would do when I saw Lord of Mercy. Yeah, you don't want olive oil on your camera screen. No, okay, now you can show the corn. So I already brushed it, washed it, and you got most of the silks off of it. And we're just gonna put it in here for a few minutes. It shouldn't take it long. I think I'm gonna put it on the steak setting. 400 at six minutes and I'll do it good. Now for the cube steak, I always, you can come on this side of me now, baby. And I'll just move this out of the way. So we're gonna crack an egg right here for the cube steak and I'll let Chris show you on the package at the grocery store. It was called lean pork cube steaks. This is cube steak made out of pork, not beef. And so we used to eat it a lot. And it's actually, I like it better than the beef. Now today, my recipe tells you to use two eggs, but because eggs are so expensive, we're getting by with one. So I just beat up an egg. Now, when I do the cube steak, this isn't our first cookbook, this recipe. When I do my cube steak, I actually pull it apart because it's usually like laying down on top of itself and stuff. So I typically just pull it apart in smaller pieces like this. And that way, if we have leftover, plus it gets crunchier and I like it that way. And that way, if we have leftovers, they're good on biscuits, okay? You could always put this up and then fried up and then put it on a biscuit the next morning. And if you've got an air fryer, just lay it in the air fryer and let it heat up some. Do you think that's more tender than the beef cube steak or is it just because how they did it at the store? I mean, it's just according to who's doing it. But yes, I think lots of times when they do cube steak, it's round steak. And sometimes it has a lot of the tendon, not just the fat streaks, but the tendon, which is stretchy and chewy. And they beat it up in the cube steak where as when they're doing pork, it's just plain-o pork tenderloin. And so it doesn't have as much of that in it. So I think that's one reason it seems to taste a lot better. Now I like to season it before I put it in the egg. So I've got to rinse my hands off so I can reach in my salt boxes. Yeah, if you like cube steak, you may like this even better. It's really good. Do you know what this pan we're using today was sent to us from a viewer? And well, he's actually, he makes these skillets, okay? And I've shown it to you all one time before, but I've never cooked on it. It's made out of carbon steel, which is supposed to be the very best thing you can cook on, okay? So he makes some handmade and to tell you the truth, I'm gonna have to look his name up because I didn't look it up before we started. And so I'll look up his name and you guys can, we're gonna use some steak and chopped, salt, pepper, and steak and chopped, but you guys can know who he is if you wanna go take a look at him. They're expensive because they're, you know, made in-house or whatever and forged. So I just will share it with you. Chris is gonna show you my treat that somebody sent and while he does that, maybe I can look up the name of this pan for y'all. Now I'm just taking my keepsake now and putting it in the egg. Chris, won't you do me a favor and put some flour in here for me? Okay. We're gonna use our white, lily, self-rising flour and Chris is gonna put some in it. There's no sense in me going to wash my hands when they're gonna be dirty in just a second anyway. In here. Oh. Put about two of them. And now we're just going to bread it. And I usually bread all of it before I start cooking it. Good stuff. It is good. We hadn't had it in a while so it will be a delicious treat. And this was about $5.39 and there's plenty of meat. We all eat too much meat anyway and this was plenty of meat. It's enough that we could have ate it twice. Easy. We used to get it at the Engels in Dallas and we haven't seen it down here and she started seeing it at the Publix. So she got some. The Engels always had it. We ate this about once a week, wouldn't we? Yes. We ate it a lot. The kids loved it. It's fast. A fast way to do supper. And really, if you're having sides like we're having tonight that only takes a few minutes, I'm just warming some peas and making corn that only takes about six minutes. And it's not going to take this but a couple of minutes aside to fry up because it's thin or at the most three minutes or so. So I'm going to take it and put all of this flour and we're going to start dropping it. We're going to put some oil in our skillet right quick and Chris might have to do that for me. Well, I guess I can. Can you do it? Yeah. Yeah, these are, this is a very nice. It is nice. And till I say, whoa, whoa, whoa. Okay. All right. That's corn oil. People always ask us what kind of oil we're using. Anytime we're using a lot of oil, it's corn oil. I would never put that much olive oil in the skillet because it costs too much. Okay. Get me over here. No, you're perfect. Says he just poured that in there even if this thing has been preheating. I am going to wait a sec. I've never got to fry anything in this. I have no idea what's going to happen. So if it sticks, I had it preheated. Yeah. It's an experiment. Yes. We've had this thing for a long time. Yes. And I just haven't pulled it out and used it. And, you know, I don't really have, that's a big fat piece. It's gonna take it longer. I don't really have a lot of times that I would use it unless I'm frying something like this. So it looks like it's working good. Yeah, it sure does. Hey, I don't see if it's any bit brown at all. No. No? You want it to be toasty? Oh, it don't matter as long as it's done. What do you say? Well, I mean, I know it's done, but let's just let you get a little bit brown. Okay. I'm gonna put it on six more minutes. Stay, again. And you go out there and show them a tree and talk about it. And I actually showed that the leaves today and we have a tree that I received it. It's a huge, huge one. You said it's a fig tree? It's a fig tree. It's pretty. You put it in this pot. Probably needs a bigger pot. Oh, man. I think that's about the right size. It looks real pretty in the window. Fig tree. What do you think, Soda? You like figs? All right. Let's see. It's frying up. It looks like it's frying pretty evenly, Tammy. I mean, that is supposed to be the best stuff out. Yeah, it's supposed to be. You're looking at that guy's name. Yes. Okay. I steal it and he sends me an email first. And I said, sure. Now, they're under the direction of Ryan Sandin. Ryan, R-Y-A-N, Sandin, S-A-N, D-E-K-E-N. And his company name is Stage Ford, no, Stage Coat Ford, S-T-A-G-E, C-O-A-C-H, and then Ford, F-O-R-G-E. So I'll put a link on here for you. And they're handmade and they're super nice. They're beautiful. Pants. Now, I didn't start the timer, baby, but that was on six minutes. Correct. So these are priming in here. Clutch to three minutes. Clutch. Doing good. And if y'all look at these, you know that what's to say in skill labor ain't cheap. Oh, yes. Cheap labor ain't skill. Good. People that made this made it by hand. He made it by hand. He gave it to us. It's beautiful. Look at the handle on it. It's just gorgeous. I mean, it's a piece of art. I mean, it's a piece of art. We're glad to have you. And we're thankful for it. And really, I'm gonna start cooking with it more. I'm gonna see how it does with a lot of different things. So I appreciate it, Ryan. And it's a beautiful skillet. And so he can't compete with those huge companies that make thousands and thousands of skillets. You know, so don't expect it to be cheap. But I can tell you one thing. You don't expect it to cook this. Because it looks like it's doing a good job. I've always wanted the carbon steel wok. And I'm sure I could cook in this with my Chinese food. It's a real good thing. Yeah, it looks good. Or I'm gonna set the timer this time. Look in these three minutes per side. And I did turn it up just a little bit. So you showed them the tree. I did. It's a beautiful tree. Yeah, the kids just love this. I mean, this is... I can bet it's a cute steak. I know a lot of y'all don't eat pork, but we sure love it. I like cute steaks. I know, Chris really likes the cute steak more than I do. But I think because my mother made it all the time, I'm just not crazy about it. And I love the way this tastes more. Looking good. Looking good. So this is gonna be a simple, missile supper. And we started it right at six o'clock. And it's gonna be done by... The first batch will be done by 6.15, I'm sure. Talk about a quick dinner. Super quick. And we really haven't made much of the man-seater, have we, Dave? Nope. I haven't. Nope? I haven't messed up anything. So, I'm gonna put this back and we'll get a salad plate. Y'all, let's see how our pork looks. So it's ready. I'm just gonna put it back in there and close it up. It's ready. Look, pretty. Beautiful. Beautiful color. I'm gonna let that one get a little brown on that side. Little pieces now, huh? Well, I got some bigger ones too. You can turn that timer off for me. We don't turn it off, it's just gonna keep popping, see, it's driving us crazy. Get the tip good and hot before it picks up my thing since I had that other on it. I'm gonna put this on the table and we try to take a good look at it, how pretty it is, okay? Good stuff. You've never had it. You really need to try it. So what I'm gonna do while this is frying, is I'm gonna make a plate, give it a taste. You could always make some gravy. I'm sure this pan would make some good gravy. Do you want me to make gravy for us? No, we don't really need to eat gravy. We don't really need to eat gravy. Y'all, I make gravy all the time. If you wanna see how I make my gravy, you can just look it up. But man, this pan's gonna have some good tripping sitting in for gravy. But we're plenty healthy, trust me. So anyway, we're gonna make the plate real quick. So it's waiting on the plate down there. Because me and Chris can go ahead and eat while this other finishes up cooking. If we didn't put enough salt and pepper on that corn, did we? Well, no, not yet. I'll butter it before we eat it, you know? Always butter the corn. I'll get it in there. Peace on the plate. And the beautiful meat. Now, I like to butter the corn and I just use my hands usually and do it. Let me show you how I do it. Cause this is for real how I do it. I just take it and I use my hand. And of course, you could have used some herb butter while it's in that cooker instead of the olive oil if you wanted to. But this is just regular old supper. It's so funny cause when we come in here, y'all want us to always have bread and gravy. And like the other night, we were having fish and y'all wanted us to have hush puppies. We eat fish a lot. So of course, I'm sure when your mother makes fish, you probably make hush puppies, but I don't know that your mother made fish once or twice a week like we do. So I don't make hush puppies every time. So let's put some of this on the plate. Come on around here, Chris. So they can see our beautiful fried up steak. Ain't it pretty? And then we're gonna give it a try. Good. So I'm gonna flip this, and then we're gonna give it a good taste for y'all. So I'm timing it three minutes aside. I'll go ahead and turn the timer on three minutes again. And after you flip it for some reason, it's gonna be darker and prettier. The second time. You can get all that stuff on the bottom of the pan. Yeah, after you flip it the next time. Yeah. All right, it's doing really good, Brian. Awesome job. All right, let's give it a taste. I'm gonna try this golden paste right here. It's so pretty and golden. Looks good on the inside. I know it's good because I made it. So delicious, y'all. And it's tender. I mean, you saw some doors fall. Very tender. Yeah, or their hands, yeah. Yes, and y'all know I got the steak tooth in, so. I can chew it without any problem, which is a good thing. I hope y'all enjoyed watching tonight's live supper, making our pork tenderloin. And we thank you for our beautiful skillet. It's doing a fabulous job. Wonderfully crunchy, a beautiful color, and I am very pleased. So we will see you next time on Colored Valley Cooks. Hopefully bringing y'all red beans and rice with some good ol' swaggered sausage in it. Gonna be good. I'm soaking the beans right now. They're on the stove already. I'll show them to you and then we'll go. So we gotta have red beans and rice, but you need to soak your beans overnight. So I brought these to a boil today and I didn't put anything in them. And then I've covered them. I can show you how they look. So I brought them to a boil and they're dissing and they're soaking. So tomorrow we are gonna make some delicious red beans and rice. We'll see you then. Well, I don't know if y'all see it tomorrow. Probably. Some day. Sometime, I'm not sure when I'll post it. I'm not posting as often, slowing down a little bit. So look forward to that one. Love ya.