 Hey y'all it's Tammy with Collard Valley Cooks and we're coming to you tonight live from Cedartown and our kitchen at Cedartown. We just put this together and we are excited to get to cook our first meal in here. This is our first meal. We're going to make some biscuits, some Brussels sprouts, some cream corn. We've got roast beef cooked and so I'm going to go ahead and throw my Brussels in here. I've got a pot warming up back here on the back and it's on number four and I'm not used to this electric stove so we're going to see how I do. I'm going to put just a little bit of butter in the pot. I hope you're having a wonderful evening. I got my new knives today. They're ready. I just like mama used and granny used. A lot of y'all have seen rated knives I'm sure but buddy this one is sharp as a tack. We're about to cut up some corn with it and I'll show you what I'm talking about. I am going to put these Brussels in this pot with a little bit of butter. We'll cut up a few onion to put in there with them but we're just going to get them sorry for now because they're pretty thick and I want them to get nice and and soft for daddy. Daddy's coming to eat with us. So right now we're going to start that. Our lighting in here is not bright. We'll work on that eventually. I'm just going to put a little bit of pepper and salt in these. Not a whole lot of salt for daddy but now I do use salted butter when I cook everything. So if you've got a cook book remember that I use salted butter. I don't even have a cookbook in here with me and I haven't got that far yet. So here's our cream corn I was going to show you. I've cut seven ears off the cob and I was just going to do one in front of y'all. Let me get this. It's got a little bit of husk in it on it. I brushed it but it still got just a little bit and we're going to cut it off. Now when I cut my corn off I do it in several different layers and this is a super sharp knife so I can just go down through there and cut the corn. Simple and easy and I always do this at the sink but my lighting is not all that great over there and so I came over here to the bar to show you how I did it. Yeah you'll get corn all over the place if you do this out in the middle of your kitchen. Yeah especially when you go to scrape the cob but you can tell how good this knife works and how fast it works. This is a rated knife they're for sale on our website and I'm sure you remember these growing up. They're the ones with the silver handles and now they do have them with a black handle as well. For those of you who want to put them in the dishwasher I flip the knife around on the other side and I scrape the cob after I cut the cob. How is it? Good. We didn't know if the quality would be good because we've seen y'all already today. Sometimes it's not but she says it looks good. It's good to know ain't it. So we're going to get this in this skillet and she brought us some cookbooks. Let me get all this out of here. We're going to cream that up tonight and smell this Brussels all ready. Now a lot of y'all watched today earlier and you found out that I do have a lot of my decor from Dollar General and real affordable so I thought it would be nice. I'm going to put just a little bit of olive oil in here to use it. For one we don't want to spend a fortune in an apartment that we're not going to be getting all the time to decorate it and I really like their stuff. I think they have really cute stuff and this is kind of a mother-in-law sweet kind of thing in Tammy's dad's house in Cedar Town. It's the old house where her mom and dad used to live when she was like a teenager not the one in the valley but this one is in Cedar Town and so there's like a little mother-in-law sweet like here in the back that we are going to be using since we have an office in this in this house and Melissa's sister also lives here but she lives in the front of the house. Now we're going to put a little butter in this corn of course and I put salt, pepper in there as well. I need to turn that down back in the back and I need to turn this corn up a little bit and I think that's good. I'm going to put a little bit of water in those Brussels because I want them to steam a little bit while we make some biscuits okay. First time cooking on this little bitty stove. A little ain't it? It's a little but does the job. It's working. I guarantee it'll work. Good. Still got four hours. Can't beat it. It's kind of like the little stove she got an RV or a you know like a trailer. Yeah an RV or a pull trailer you know like a camper camper. All right so I've got the cornstarch out because we're going to thicken the corn a little bit but first we're going to make some biscuits and I got all my favorites here. Now we got these bowl containers at Walmart. My containers that I use at home it would have taken a little bit longer to get them than I wanted to wait so I didn't wait on them. Let's get us a cup. We're using a couple of cups of white lily flour. You know I love my white lily. I don't have my sign made for here yet but we will be getting it and my stickers. I didn't bring either but there's about two cups of white lily self-rising flour. I'm going to need some in my mix. I'm in my sifter. A lot of y'all have been asking me when I put my sifter in. This is just a rubber made sandwich container. That's what I use. I just keep it sitting in there. This is a butcher block from Home Depot. It was only $98 and it's wonderful. Chris put some mineral oil on it today. You're going to put about a quarter cup of shortening in those biscuits and use your blending fork and you're going to blend that shortening in to your white lily flour. A lot of people like to use butter and you can do that. I personally love shortening in my biscuits. I'm a shortening girl. Yeah you can build it. See I'm not used to this at home. We've got gas and it doesn't get near. It wouldn't boil that corn. It would take forever to boil that corn when my guests serve the corn. And it's a kitchen aid. You're going to be able to cook on high with that one. If I had some okra I'd be frying some okra but I don't have any because that would be good with what we're having tonight. All right so you want to you want to get that shortening in there about pea size. That's really all you need. About pea size we're going to grease our pan. This is a Nordic wear a little sheet pan that I got at Walmart. You can get these of course online as well on our shop. If you don't want to go in you can go to Amazon and get it. Can you do a good biscuit? What is it Chris? I was going to say you pretty much just went down the line of your favorite stuff in the Amazon thing and just picked out what you wanted for this kitchen. Right no I was going to let you tell them what the secret to good biscuits were. Buttermilk? Yes I mean whole buttermilk. Yep whole buttermilk. So you're going to add buttermilk until all of it kind of sticks together. Yes some places y'all can't get whole buttermilk kind of. Kroger has it here. I mean some parts of the country. Yeah maybe if enough of y'all start breaking them in they'll start selling it. Demand it. The demand goes up. Milk just until it's blended together like that until you don't hardly have anything left in the bottom of the bowl. Let me get it out here. See how I do. First time in my kitchen cooking there's a piece of brussel sprout in my biscuit. Hmm make somebody bad wouldn't it? How about in my closet? Daddy would. You think so? Daddy loves anything green especially collards. Bashly collards. Now daddy likes his biscuits kind of hard and brown. So I'm going to put our biscuits close together because I like them soft and then I'll make daddy a couple off to the side that's by their self. There's a net in here. We'll just roll this one. There you go. We're going to get them in the oven right quick. Let them get started cooking. Take some 20 minutes. I like to wet them. It's going to be good. It's going to be good. So I'm going to put the lid on this stuff. We're going to get started. This little oven they made a place large enough for regular oven but they continued the countertop over when daddy got the smaller oven. So I got me a little rollout wheel cart to put a few things on to put in that hole. Got to use every bit of that. What is it? Put me in. Oh it's daddy. You want to come in? You don't want to be live? You can walk through here. He wants me to cut him out of the cucumber, I'm sure. You got some tomatoes over there too. We can cut up a fair any good. Oh there's some tomatoes actually. Yeah I've had to leave my garden down there. Supposedly May... I don't pour that often in a thing Chris. I was going to show it to him. Well they're going to say it. I'm going to show it to him. Supposedly May is house sitting. It's supposed to be taking care of my garden but probably not getting took care of too good. We're going to be thickening now that with some corn starch. While we're waiting on this just to cook a little bit. Corn, it don't take it really that long to cook at all. Sorry Chris. I'm wild in the kitchen. Give me the sweet milk out of the fridge please. Oh regular milk, sweet milk. And that way we don't get mixed up. Somebody hand you the buttermilk instead of the regular milk. That's just what we say down here. And these parts. Wait baby I'm going to get a little bit more. Just leave it right there for a minute. Thank you. Because we're going to thicken this roast a bit in a minute. I bought this center part and then we're going to put that roast down on my platter. Now we're going to see how fast this comes together. I like having my trash can out. And that's a new bag. I touched it but it's brand new. It ain't dirty. But I love having my trash can at the end of the bar. So that I can just chop my vegetables and stuff. And my trash can is right there. Handy-dandy. So I like it. Simple, simple. Now when you thicken up this corn because the corn we have nowadays don't really, it don't really have starch in it at all. I mean it's not a big thick by itself. So you have to take a little bit of corn starch if you want real cream corn. Unless you got some field corn which we don't have any. And get you some milk. Make sure it's good and cold. Now Chris you can put that up. I appreciate y'all helping me cook tonight. Put up that better milk. Yeah, thank you. And now we're going to just take it forward. And we're going to beat this corn starch into this cold milk good. Now you better make sure you eat it good. Because if you don't you're going to have lumpy. Let's go ahead and cut this up right quick before I get that roast out. Because once I get it down it's going to cool off. Daddy likes to have a slice of cucumber with pepper. He does like for me to peel it. These knives are so dog on sharp I'm afraid to pick it up and cut it like a normally would. I will cut my finger off. I just ordered these rated knives off of the website. And boy are they sharp. Super sharp. And they come with a, I ordered the knife sharpener with them. And so Melissa had a couple that were mama's old ones. And she brought them in here today and I used the knife sharpener on them. And then they were sharp as they were the first day you get them. These are out of the garden in Collard Valley. And y'all have been out there with us. We took y'all out there a few days ago. So hopefully you guys see that video. And now look I know I'm cutting a lot of the cucumber off but. They got plenty of the cucumbers. Probably a hundred out there. That's something you can't really do anything with besides make pickles. I'm sure y'all let me know otherwise but. I make sweet pickles and dill pickles. Out on them. I made some last year so I don't know if I'll be making any this year. I guess me and Chris would go load up all of them before we leave. And maybe do something with some when we get home to St. Mary's. All right I'm going to take the lid off of this. This is the green bean pot that I refer all of y'all to by. Off of the website. I'm going to turn these Brussels back up on high. Get all the water off of them mostly. And we're going to go ahead and cream this corn. Now I didn't put a lot of salt in them. Because daddy is watching me salt. So we salt once we get on our plate if we want more. Okay. And make sure I got all this mixed in there good. I don't think I do. You know this thing's shaped kind of weird. So I think some got stuck down in the front. I don't want it to be all pretty for y'all. Okay. And once this hits there it's going to thicken pretty quick. There's a little piece of brussel in there. If you start seeing it oh this is a little bit of brussel. I'm going to add just a little bit more water to it. Now this cream corn recipe is in a cookbook. And of course the Brussels are too. And the biscuits. But now the roast I did a little different than I normally do. Because Melissa just made daddy a roast like mama used to. Not that long to go. And so today I done it a little bit different. That's ready I'm going to turn it off. Okay. Pretty cool. Takes a little bit of effort to shut some corn and cut it off the cob. But when you got a good knife it don't take that long. I just wanted to see. That. Those don't look like they're getting brown too quick. Oh you put them on the bottom. Did I put them on the top didn't I? Y'all now I've never cooked in this little oven. So. Is it on at all? Yeah. It's on but it ain't real hot is it? The stove top's hot. Maybe the oven just ain't very hot. That looks good don't y'all. If y'all's here I think I got plenty of it. That's for sure. All right roast let's get it out. Um let me put a little salt and pepper on these cucumbers for daddy. Real quick. And I'm going to get the roast out. I'm going to show y'all the biscuits when they come out of the oven and then we're going to eat. Pepper. Little salt. Now today we made this roast in the crock pot. I'm going to trim it didn't I? Or did I not? Maybe I didn't. I guess I could use this like one. Couldn't I? Put this roast in the crock pot. It's been on high. It is a chuck roast. All I did. When you make a chuck roast it's got plenty of fat in it so you don't have to add water. All I did is put. I didn't have a packet of lipton onion soup mix so what I did is I used. I did have brown gravy mix and I had some french fried onions so I just put them in it which is the same thing as french onion soup mix. And that's all you do. It's simple. And we cut up an onion and put it in there. Now I didn't make potatoes and carrots and all that because daddy wanted this cream corn and something green. So I'm going to show you how it looks. It's cooked. Good and tender and then what we do is we serve this over the top of it. Let me put, well when they put this in a little bowl that way somebody wants a little bit in there. In there. Roast. Yeah I've got some nesting bowls. It took me forever to get to one. That one's really really tiny. Now you can see down in the bottom of that. It's some good tidbits too. I could have reached it out a little bit. Get me a spatula. Now all we're doing is waiting on those biscuits. And we can eat some simple dimple. I will sit this over here for now. Let me see if that's salty at all because that's all I put in there today. I didn't put any extra salt in it so I might have to. Yeah a little salt on this roast. This is ready. Brussels are ready. Corn is ready. Serving pieces. They can just get it out of the oven. So we're going to get it out of the stove like family. But we did a lot of them already. Are you sure that's on? It doesn't seem like it is. Does it? I don't think that's working. I think you got a bunch of raw biscuits. No I mean it came over earlier. Okay. They don't look like they've cooked one bit. Yeah they cooked. Okay. They can about check the bottoms of them while we're... They don't want to take them over to Melissa's side of the kitchen. See they're starting to brown right there. Oh okay it's going to take a while in here. See they're cooking. They're on broil. They're pretty much done. I'm going to broil them. I'm afraid. What? Oh I thought broil was on. It is but I don't want to burn broil them. All right this is done. I wanted you all to see my pretty brown biscuits. So let's put them on broil real quick. I mean I'm going to put them up here close to the eye. Hey we got us a little baked stuff. But look it done good tonight. You know what? It didn't really heat us up. The air conditioner's not in here any crisp. I'm not as hot in here as I am at home. But it's easier to cool a smaller space than it is to cool a larger space. I didn't get my onions in the Brussels but that's okay. I need to taste them too. You really ought to taste everything before you serve it. Super hot. Perfect. I don't want this to get cold. The air's blowing on me good. All right we're going to watch these biscuits and get them out. And then we're going to sign off on Card Valley Cooks. All my bacon, stuff and spices is on the side. If you didn't watch today. Actually y'all can get off here. I put my egg noodles and crackers and oats and stuff in containers. And over here is my dried beans and chips and macaroni and pecans and stuff like that. I got stuff in the canisters. I'm ready to cook. Hey they're ready. Just like that. Just like that. Debbie likes them. That would be perfect for him. They are perfect. Except for y'all. Daddy will get me super honest ones. Thanks for watching. Collard Valley Cooks. Where we cook like mom did. And no we have not moved. This is our hometown where we're going to stay in my dad's house in our hometown. Where our office is. That's where the office is and this is like our little suite back here that used to be. Daddy fixed it into a little apartment type thing. So anyway thanks for watching y'all.