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 <description>Wondering what to do with those Ramen noodles from 1992? Chef Matt Weaver has some crazy ideas. With three surprise ingredients and endless imagination, Weaver transforms kitchen pantry staples into palate-pleasing dishes - or at least that&#039;s the goal. Part Price is Right and part Iron Chef, this hilarious show features a panel of discriminating judges who decide which dishes make the grade, and which ones meet the disposal. Lemon ramen risotto anyone? </description>
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 <itunes:summary>Wondering what to do with those Ramen noodles from 1992? Chef Matt Weaver has some crazy ideas. With three surprise ingredients and endless imagination, Weaver transforms kitchen pantry staples into palate pleasing dishes - or at least that&#039;s the goal. Part Price is Right and part Iron Chef, this hilarious show features a panel of discriminating judges who decide which dishes make the grade, and which ones meet the disposal. Lemon ramen risotto anyone? 

See more of this great show and others at www.onnetworks.com.

All of ON Networks&#039; shows are available in both Apple TV HD and a smaller version that plays on both iPods and iPhones.  To download a different version of this show, click on the &quot;See All Podcasts&quot; link and select the version you&#039;d like to download!</itunes:summary>
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 <media:text type="html"><![CDATA[Stump the Chef
Episode “Yak, apple, garbanzos”

Male announcer: One seasoned chef, three random ingredients, and three tough judges. It is time for Stump the Chef. Today award winning culinary chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s random ingredients…
Female announcer: Apple, garbanzo beans, yak meat?
Male announcer: Now lets play Stump the Chef.
Matt: I got it, classic French, Middle Eastern, an American altogether in a diabolical fusion.
Male announcer: And he’s off.
Announcer 1: Getting ready for some diabolical fusion here today on Stump The Chef, Chef Matt weaver jumping right into the yak meat you can see there he is slicing that up in dicing that up for whatever he has in mind today.  He also prepared some caper berries slicing those up very finely not sure where that’s going but I’m sure we’re about to find out.
Announcer 2: Isn’t yak meat really healthy for you?
Announcer 1: Yes actually it is it has more protein than beef or chicken and actually has fewer calories per serving than even a skinless chicken breast and you know it has a real delicate flavor to it, unlike beef so all in all it is a very sensible choice.
Announcer 2: Yes except for that the fact that they are and the threatened species list.
Announcer 1: Well you have got to pick your battles.
And after dicing up his yak meat looks like Chef Matt weaver is mixing something up in there, he has got olive oil and an egg along with a touch of salt and I believe that was brandy that he just poured in there.
Announcer 2: That is a lot of flavor for a delicate meat.
Announcer 1: Yes that is, he also put some Worcestershire sauce along with the caper berries I’m not exactly sure where he is going with this but it looks like he is going to the fridge.
Announcer 2: Do you know that yak is used as a Nepalese medicine?
Announcer 1: I do now.  And with the yak meat in the fridge and Matt has moved on to the next ingredient.
Announcer 2: A can of whoop ass. 
Announcer 1: Actually that is a can of garbanzo beans you can see there he is also preparing to Jews a couple of lemons.
Announcer 2: Well he is rolling those lemons like a purse snatcher rolls old ladies...
Announcer 1: No idea what he has in store for that the with the garbanzo beans and the lemon I am assuming this is going to be that Middle Eastern influence he was talking about earlier.
Announcer 2: I would agree but I’m confused how Matt is going to use a can of garbanzo beans to artificially inflate the price of oil.
Male announcer: One Sorry to interrupt guys but its time for Matt’s tangent.
Matt: Apples were one of the first fruits ever cultivated by man and were first written about in the second century BC there are actually over 7000 named varieties of apples and the worlds highest producers are actually Italy and France.  Apple’s can be used and inimitable ways in both sweet and savory cooking.  My favorite apple concoction is a fire grilled link of chicken and apple sausage, served with habanera sauce, Enjoy.
Announcer 1: And it looks like Matt has now pulled out one of his favorite appliances the food processor, garbanzo beans getting thrown in there and I’m not exactly sure what he has in mind for that but I have to say I’m starting to get a little nervous about this yak meat, you know we saw him dicing that up at the start and we haven’t seen him do anything with it since.
Announcer 2: Well I have heard you are not supposed to overcook yak meat but this is ridiculous he hasn’t cooked it at all yet, and where are the apples?
Announcer 1: That is a really good point, we have not even seen the apple and we do not know how that is going to play in this whole recipe and he seems to be spending quite a lot of time on these garbanzo beans.  He has got them sitting in the food processor there with a little tahini he then stirred some lemon juice and a little salt and a little olive oil and a little garlic, I think it’s pretty clear to see what he is doing here today he is making a little hummus.
Announcer 2: Or maybe a garbanzo bean pie?
Announcer 1: I think I’m going to put my money on hummus, about how this is going to work with the yak and the apple your guess is as good as mine.
Announcer 2: I made a guess I said, garbanzo bean pie.
Announcer 1: Oh that’s right, well in that case your guess is not as good as mine.
Announcer 2: Thanks.
Announcer 1: And finally we see the third ingredient of the day, the apples, it looks like Matt is coring those and preparing to slice them for something and we’ll probably see him cooking that yak meet any minute now, my guess is he has been waiting to the very last moment because you have to be able to not overcook the yak meat. 
Announcer 2: I think he is going to deep fry some yak balls here.
Announcer 1: Absolutely not, deep frying would be way too harsh for such a delicate meat I’m guessing it is we are going to see him grilling them here at the last minute but let’s find out from the man himself, Matt how you going to cook this?
Matt: Cook it?  I am done cooking, this is the last step.  You know I am betting on the judge’s having an open mind.  Some people do not like steak tartar, it is a little weird and I am making yak tartar and I may be stumped on that alone.  But if they try it they will like it.
Announcer 1: Will there you have to it that likes his meat raw.
It is weird I have never had sushi before.
Male announcer: One its plating time.
Announcer 1: You know what I’m still not sure what to think of this dish, it looks like Matt is starting off with the apple there, using that as some sort of chip and moving on to the hummus he is going to be making Connell’s there.
Announcer 2: That is a fancy pants technique.
Announcer 1: Yeah it looks really nice but I have to say I’m still out on how this one is going to taste, he is taking a real chance with this raw yak meat but I think it looks great, what would you say?
Announcer 2: Well I would say looks tasty and electable but if I did I would be a damn liar, I mean that is raw yak.  Are you out of your friggin mind?
Male announcer: It looks good to me but let’s see what our judges have to say about that.
Get ready for adventure guys, today I was given apple’s, garbanzo beans, and yak sirloin so I decided to go all out, I present you with yak tartar, with  original hummus, served on a crispy apple chip, it is a appetizer I like to call the yak attack, check it out.
Falan: Very interesting way to use, yak… But I had to say it is not my favorite, I don’t like the texture it sticks in my teeth.  I like the chick pea paste, that is really good with the apple, but just not the yak, its just I have a really bad aftertaste, sorry but you have been stumped.
T.Shaw: When I first saw it, it kind of scared me a little bit; I was like good lord what is that?  But when I ate it I was like hmm, this is not bad it is pretty good. I have seen yaks on TV but I’ve never experienced the taste of a yak. It pretty, kind of spicy and the garbanzo beans kind of pet it up a little bit so it kind of excited me, so Matt you passed.
Angie: I like that it is crunchy and I like the garbanzo, I like the hummus type thing.  The yak was not as scary as I thought I was going to be.  I noticed a little bit of spice in there and it was almost sweet.  It is a little odd but I wouldn’t not eat it, so I thought it was, ok.
Matt: That is a pass
Male announcer: One let’s see the verdict.  Matt I would not have eaten that and yet somehow you passed.
Yeah I was surprised I thought I was going to get stumped on the fact that it was raw meat, but I liked it, and they took that leap of faith and tried it and they liked it.  I had fun and I hope you had fun don’t be afraid of the kitchen and don’t be afraid to taste new things, thanks for joining us and see you next time.
That’s it for this episode of Stump the Chef.




]]></media:text>
 <itunes:duration>7:01</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Free video clips quick easy meals healthy cheap recipes gourmet family ideas supper cooking dinner </itunes:keywords>
 <itunes:subtitle>Matt engages in some diabolical fusion</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Tuna, Mayonnaise, Bread</title>
 <link>http://onnetworks.com/videos/stump-the-chef/tuna-mayonnaise-bread</link>
 <description>Will Master Chef Matt Weaver settle for Tuna Salad?  Heck no. &lt;br&gt;&lt;a href=&quot;http://onnetworks.com/videos/stump-the-chef/tuna-mayonnaise-bread&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/stumpthechef_tuna_425x239.jpg&quot; title=&quot;Tuna, Mayonnaise, Bread&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 21 Dec 2007 10:36:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:description type="html">Will Master Chef Matt Weaver settle for Tuna Salad?  Heck no. </media:description>
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 <onnetworks:product_id>stumpthechef_tuna</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/stumpthechef_tuna_480x270.mp4?feed=video&amp;key=17&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Stump the Chef
Episode “Tuna, mayonnaise, bread”

Male announcer: One seasoned chef, three random ingredients, and three tough judges. It is time for Stump the Chef. Today award winning culinary chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s random ingredients…
Female announcer: Canned tuna, mayonnaise, and sliced bread?
Male announcer: Now lets play Stump the Chef.
Matt: Mayo, tuna, and white bread, wow this is really hard. Well I am not going to take the easy way out, time to kick it up, we are going to go gourmet. 
Male announcer: And he’s off.
Announcer 1: Back again in the Stump The Chef kitchen with a watermelon?
Announcer 2: He said gourmet and I don’t see how a watermelon fits into gourmet here.
Announcer 1: No idea, canned tuna, mayonnaise, and white bread it looks like he is dealing with the bread already laying that out on a cookie sheet I guess he is going to be making toast out of that, that is gourmet isn’t it?
Announcer 2: I guess so, all I have to say is he is really taking down that watermelon fast.
Announcer 1: That is incredibly impressive; it looks like he took the Tustin put in the food processor and making bread crumbs.
Announcer 2: Well I guess he is not making a sandwich, bummer dude. Holy smokes is that a bowl of watermelon juice?
Announcer 1: It seems that way; if not exactly sure what he’s doing here it seems like a whole lot of work just to get the juice out.
Announcer 2: Why is he putting in the blender?
Announcer 1: I am guessing he is just trying to get every last bit of pulp and seed out of their, you can see after he broke down the watermelon he strained it to get the seeds out and now he is running it through the blender.  I have no idea what he has in mind but this is a lot of work for an ingredient that is not even one of his three main ingredients.
Announcer 2: Now he is straining it again.
Announcer 1: That is right, getting all of the bits and getting all of the pulp and all of the seeds out of there, I’m not sure what he has in mind but he has got my attention.
Announcer 2: You know a pitcher of kool aid would work just as well.  
Announcer 1: Still no sign of the tuna and no sign of the mayonnaise instead we have got onion celery and red pepper being known into the sauté pan.
Announcer 2: Yes I believe that is a Cajun mere poi. 
Announcer 1: That would make sense, you know a standard mere poi is carrot, celery, and onion I guess the Cajun using a lot of red pepper substituted the Carrot with that.
Announcer 2: They’re actually just deathly afraid of carrots, in fact after the Louisiana purchase Thomas Jefferson sent down scout troops with carrots on sticks, not to draw people to the location but to scare them away for settlers to come in.
Announcer 1: Wow history is fascinating.
Male announcer: Sorry to interrupt guys but is time for Matt’s tangent.
Matt: Tuna are warm blooded fish that are in constant need of oxygen, hence their red blooded appearance.  They can only achieve this high amount of oxygen by swimming very fast and subsequently they have very large muscles.  These muscles translate into lean, large steaks for the consumer.  Half of the world’s tuna is consumed by two nations Japan and the U. S.  Tuna is mostly sold as a precooked caned commodity, but is increasingly being sold as a steak from one of its four loins.  My favorite way to eat tuna is raw at a sushi bar with a little bit of wasabi on the side, enjoy.
Male announcer: Meanwhile back in the kitchen.
Announcer 1: And it looks like Matt is leading the way to tuna town.
Announcer 2: And we’re all just along for the ride.
Announcer 1: Finally breaking out only the second ingredient today, he still has the mayonnaise to deal with.  It looks like he is chopping up some cucumber there, preparing that for something.
Announcer 2: Well what ever it is, Matt said gourmet so it is going to be interesting at some point especially the watermelon juice that is kind of disappeared since he started out with it.
Announcer 1: That is true no sign of the watermelon, and no sign of the mayonnaise.  He is working with the canned tuna I don’t see how he could possibly elevate this into something gourmet, you can see there he is dicing up some cilantro in he is putting the bread crumbs into the tuna, any ideas?
Announcer 2: Well it is commonly known that mayonnaise sucks the metal taste out of canned tuna; it is like kind of pulling poison out of a wound so without the mayonnaise in the mixture I don’t see how this could taste good.
Announcer 1: No sign of the mayonnaise but clearly it is going to play some part in this meal, no sign of the watermelon.  You can see there he put some cucumber, mustard, the cilantro and egg, the bread crumbs all into this mixture.  And little touch of salt, he is mixing that up now and prepping it for something clearly he has something good in mind.
Announcer 2: Well the road to tuna town is paved with good intentions.
Announcer 1: And then a startling move today Chef Matt Weaver has decided to fry something, I never would’ve expected that coming.
Announcer 2: Those look like cute little egg rolls.
Announcer 1: Yeah they actually do but they’re made out of tuna.
Announcer 2: You have to admit that they look a lot like egg rolls.
Announcer 1: They do look a little bit like egg rolls, you can see off to the side he has got that watermelon juice reducing down on the stove it is going to be interesting to see what he does with that.  Do you think maybe he is making some sort of sauce?
Announcer 2: An aperitif maybe?
Announcer 1: No idea.
Announcer 2: Well what ever it is let me tell you it smells like a watermelon and fried fish candle, it is just awesome.
Announcer 1: Yeah, it is kind of awesome. Getting down to the wire here and Matt finally pulls out the third ingredient, the mayonnaise, filling up the food processor with it and he is putting the watermelon juice in there, it looks like he is going to be making a watermelon based aoele.
Announcer 2: Well give me a straw, because I’m ready to take that down myself.
Announcer 1: He put in a touch of salt in there along with some Cayenne pepper, not exactly sure what he has in mind Matt why don’t you tell us what is going on here to day?
Matt: Well these three ingredients pointed to a very specific direction but instead of a sandwich I am making a gourmet and somewhat risky entrée, I’m a little bit worried about the tuna.  I mean it is canned tuna there’s only so much that you can do, but I am doing it and we will see.
Announcer 1: Matt is right, there’s not much that you can do with canned tuna.
Announcer 2: Except for to prevent heart disease jerk.
Male announcer: It is plating time.
Announcer 1: Starting off with the watermelon aoele, looks like he is brushing that across the plate for a very nice presentation.
Announcer 2: You know this is pretty interesting using a paintbrush to pay on the sauce.
Announcer 1: You know Matt is always pushing the boundaries of proper plating.
Announcer 2: I hope there is just no lead in the paint.
Announcer 1: You know that tune it is looking fantastic, nice golden brown crispy breading and fantastic smell here in the kitchen today.  Sprinkling little chives on top of it and I think that is going to do it.
Announcer 2: I got lead poisoning wants we can talk about that later.
Male announcer: Looks good to me, but let’s see what our judges have to say about that.
Matt: Today gentlemen I was giving the classic ingredient for a tuna fish sandwich, tuna, white bread, and mayonnaise.  So I have taken it to a gourmet level and I have breaded the tuna with the bread crumbs and fried it up.  I have reduced the watermelon and mixed it with the mayonnaise and made a spicy watermelon aoele.  I have tried in I loved it, I cleaned the plate, check it out.
Drew. So Matt I actually like this dish, I could taste all the ingredients and I’m actually not a fan of mayonnaise, but with the sauce with the hint of watermelon you actually can’t taste the mayonnaise, I would say that you passed.
Gilbert: That is really good Matt, I like that a lot and reminds me of a crab cake.  The watermelon aoele, it is not too strong with watermelon but it does have a little kick and I really like the cucumber in there, it gives it a nice texture.  I really like this one, you passed.
Flynn: This is good; it definitely takes talent to come up with something this adventurous with the plain sort of ingredients that you’re given.  It is somewhere between an egg roll and a crab cake, I like it a lot you passed.
Matt: All right thank you, it is a good egg roll.
Male announcer: Let’s see the verdict.  That belongs on a five star menu, Matt you passed.
Matt: Yeah I did, I made a really good dish and you know what most people don’t realize that they have got a gourmet meal waiting in there pantry.  I mean look what I did with three basic ingredients and a little effort and imagination.  I had fun and I hope you had fun, do not be afraid of the kitchen, see you next time.
Male announcer: That is it for this episode of Stump The Chef.
]]></media:text>
 <itunes:duration>7:17</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>tuna salad mayo best recipe bread easy top chef allrecipe</itunes:keywords>
 <itunes:subtitle>Will Master Chef Matt Weaver settle for Tuna Salad?  Heck no. </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Ribs, Kiwi, Birdseed</title>
 <link>http://onnetworks.com/videos/stump-the-chef/ribs-kiwi-birdseed</link>
 <description>We know what you&#039;re thinking... &quot;Mmm, birdseed.&quot;&lt;br&gt;&lt;a href=&quot;http://onnetworks.com/videos/stump-the-chef/ribs-kiwi-birdseed&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/stumpthechef_ribs_425x239.jpg&quot; title=&quot;Ribs, Kiwi, Birdseed&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 07 Dec 2007 16:52:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Stump the Chef
Episode “Ribs, seeds, birdseed”

Male announcer: One seasoned chef, three random ingredients, and three tough judges. It is time for Stump the Chef. Today award winning culinary chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s random ingredients…
Female announcer: Kiwi, pork ribs, and birdseed?
Male announcer: Now lets play Stump the Chef.  Little
Matt: Birdseed, please god let the judges be pigeons, I mean this stuff is so healthy hippies might even like it.  This might be a tough one.
Male announcer: And he is off.
Announcer 1: Straight out of the gates today with the kiwi fruit Matt has taken that chop it and peeled it and now he is putting into the blender.
Announcer 2: Well you know when Matt is not quite sure what to do with any ingredient he pulls out his magic tool the blender, what ever comes out is going to be a symphony.
Announcer 1: He is adding some salt and pepper to that now and it looks like that is garlic powder.
Announcer 2: Now that may be kind of gross.
Announcer 1: Yet you know being from New Zealand the kiwi is something I hold very dear and I have never seen it paired with garlic before.
Announcer 2: Well what ever it is it is going to be tangy.
Announcer 1: You know maybe some sort of garlic and kiwi gazpacho?
Announcer 2: What all you have an accent?
Announcer 1: Whenever he is doing it is clear that Matt has a direction in mind today he is moving at a feverish pace.  Blending up that kiwi he has already added some salt to the boiling water there on the stove and he has added some garlic powder, prepping the ribs for the next step in the recipe.
Announcer 2: Matt improvises like a jazz musician riffing and bopping all over the place that blender is his saxophone and he reminds me of Charlie Parker without the smack addiction.
Announcer 1: And our culinary yard bird has broken out the bird seat toasting that up on the stove a little bit it looks like he added some butternut squash to that.
Announcer 2: Yeah you know he had a really great plan, it looked like for those first two ingredients but he is losing me here I don’t see how it is going to fit together.
Announcer 1: I have no idea how this is going salt and pepper in there he is cooking it down a little bit and adding some chicken stock to it.
Announcer 2: Wow this is actually getting kind of complicated for birdseed.
Announcer 1: Well one thing is for sure here Matt is going to have to work extra hard here today to sneak this ingredient passed the judges, and it looks like Matt is preparing to roast of those pork ribs, throwing a little liquid smoke into the pan.
Announcer 2: I love ribs so much but so few people realize the alternatives to pork.
Announcer 1: And there you go he was making a barbecue sauce with that kiwi adding some vinegar and corn syrup to it, he cooks that down and he is basting the ribs now.
Announcer 2: Like moose ribs, they’re kind of stringy but they are so robust.
Announcer 1: You can see the bird seed mixture there, cooked that down in spread into the pan placing it into the freezer.
Announcer 2: And Gila monster ribs are delectable except that they’re only legal in Thailand.
Announcer 1: You know I have to say that this is a very innovative approach from Matt today, using the kiwi as a barbecue sauce but I have my doubts, it is awfully sweet and I don’t know how well it is going to pair up with the pork ribs.
Announcer 2: No, but my favorite, the best rib ever is from the platypus. 
Announcer 1: Now you combine that with the kiwi and you have got a winner.
Male announcer: Sorry to interrupt guys but its time for Matt’s tangent.
Matt: Kiwi fruit, not the kiwi bird has many names including the vine pear, the sunny peach, the Chinese gooseberry and the Melanette.  Now kiwis are not native to New Zealand but actually originate in Southern China.  Picked in the summer and ripe in the fall kiwis take a long time to ripen, they actually have 10 times more vitamin C then lemons and first arrived in the U.S in 1953.  My favorite kiwi dish is a traditional Australian and New Zealand Desert, the Pavlova marange with whipped cream and kiwi fruit, excellent enjoy.
Male announcer: Meanwhile back in the kitchen.
Announcer 1: And that is now grilling up birdseed paddies?
Announcer 2: Man those things would sell like hotcakes at burning man, literally.
Announcer 1: I never would have seen this coming, adding some honey to that along with some cilantro mixed it all up and formed them into cakes and installing them on the grill pan.
Announcer 2: Those look absolutely tasteless.
Announcer 1: Matt would be lucky if they were tasteless unfortunately I think that they’re going to taste like birdseed.
Announcer 2: Well touché Mon Frère, but I think we can both agree this is Matt’s biggest obstacle today.  
Announcer 1: No question about that, kiwi barbecue sauce may have been a stretch but this is just weird.  Shifting his focus back to the ribs now Matt has taken those out of the oven and he’s preparing to baste them one more time.  You know he added a little spinach to that kiwi barbecue sauce it makes it a lot greener and a lot more vibrant without really affecting the taste, nice little culinary trick there from Chef Weaver pick.
Announcer 2: Now what he really needs is a way to figure out how to make the birdseed disappear.
Announcer 1: I have got to agree with you on that it is definitely his biggest obstacle of the day; I have to say that these ribs are looking pretty good at this point.  He is basting them again what that kiwi barbecue sauce, taking them back to the oven.  It looks like we’re going to be having twice baked ribs today.
Announcer 2: Yeah, but with that sauce they look more like twice digested ribs.
Announcer 1: The ribs are finished up and who does not like ribs?
Announcer 2: My Aunt Eugene.
Announcer 1: I think the birdseed cakes are a total loss it is all going to come down to the kiwi, Matt how are you feeling about the sauce?
Matt: You know what this kiwi sauce I am actually pretty excited about it, it is different, real different, but it taste good.  It is these Millet takes, there so healthy and good for you I don’t know if I can get around that do you know what I mean?
Announcer 1: Not sounding too confident and I’ve got to say that I do not blame him.
Yeah, you know today we do not have a hippy, a personal trainer or a cockatoo on the program so Matt is going to have a really rough time with this one.
Male announcer: It is plating time.
Announcer 1: Starting it out with his birdseed cakes, setting those out on the plate as the foundation for the entire dish.
Announcer 2: You know my Aunt Eugene is a contractor and she knows a lot about foundations and she would tell us that this is a house that is going to fall.
Announcer 1: You know I don’t think we should be too quick to judge, it looks like the sauce on those ribs mellowed out a little bit after being roasted, they look pretty good on top of those bird seed cakes, with a nice little garnish on top of this dish is really coming together.
Announcer 2: Well I hope you are right because there’s nothing that Matt can do for it now.
Male announcer: Looks good to me, but let’s see what our judges have to say about it.
Today I was given baby back ribs, kiwi fruit, and birdseed.  Actually I was given a Kinua Millet Mixture which is a type of birdseed.  I turn that into a grilled take and then I took the kiwi fruit and made a barbecue sauce with it, then braised the ribs in the kiwi barbecue sauce, and I’ve there by dubbed this plate the Lord Of The Ribs.
Josh: Well, I don’t think I have ever actually thought about cooking a kiwi, I’m from Texas and normally we like our ribs a little bit smoky, maybe not necessarily as sweet, that the kiwi definitely makes its sweet.  As far as the birdseed is funky, just a little odd, I think you’re stumped.
Susan: I think it is delicious, I really like the sauce, it is ever so subtly sweet I think it is balanced really nice, Kinua is kind of a really funny thing to cook with I have only ever had it in sort of a cold Mediterranean salad setting and I like it like that, I like the texture I like the little bit of crunch and roughness to it.  The ribs are just perfectly cooked it is not traditional barbecue but it is pretty damn good ribs.
Shannon: I think that the meat taste really good, the ribs are really well done.  I like the kiwi’s sauce it sort of adds to the abstract and I’m not a big fan of the birdseed and I think the kiwi and the birdseed are kind of a little funky together.  As much as it pains me to say this because it is right on the border I have the same Matt that you have been stumped.
Matt: Aw, shucks. 
Shannon: A little weird. 
Matt: Yeah it is.
Male announcer: Let’s see the verdict, it appears the oven was not preheated and you flamed out Matt you have been stumped.
Matt: No kidding, I have got two words for you bird seed, well it least the ribs were good and I have got a pile of bird cakes left but the ribs are all gone.  I had fun, I always love making ribs. I hope you had fun to, don’t be afraid a kitchen, thanks for joining us and see you next time
Male announcer: That is it for this episode of Stump the Chef. 
]]></media:text>
 <itunes:duration>7:36</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>recipe sweet ribs baby back best kiwi top chef easy</itunes:keywords>
 <itunes:subtitle>We know what you&#039;re thinking... &quot;Mmm, birdseed.&quot;</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Whole Chicken, Vanilla Bean, Rutabaga</title>
 <link>http://onnetworks.com/videos/stump-the-chef/whole-chicken-vanilla-bean-rutabaga</link>
 <description>You might not think these ingredients are THAT strange...&lt;br&gt;&lt;a href=&quot;http://onnetworks.com/videos/stump-the-chef/whole-chicken-vanilla-bean-rutabaga&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/stumpthechef_vanilla_425x239.jpg&quot; title=&quot;Whole Chicken, Vanilla Bean, Rutabaga&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Fri, 30 Nov 2007 10:24:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:description type="html">You might not think these ingredients are THAT strange...</media:description>
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 <onnetworks:product_id>stumpthechef_vanilla</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Stump the Chef
Episode “Whole chicken, vanilla bean, rutabaga”

Male announcer: One seasoned chef, three random ingredients, and three tough judges. It is time for Stump the Chef. Today award winning culinary chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s random ingredients…
Female announcer: Whole chicken, vanilla bean, and rutabaga?
Male announcer: Now lets play Stump the Chef.
Matt: I have often fallen asleep dreaming of a savory vanilla dish, now I can make my dreams a reality.
Male announcer: And he’s off.
Announcer 1: Doing it one more time in the Stump The Chef kitchen with Chef Matt weaver dazzling us in his culinary styling’s it looks like he is jumping right into that chicken, breaking it down into its separate parts, you know you always want to be very careful with chicken, you want to make sure you keep everything extremely clean because chicken does carry salmonella.
Announcer 2: Aint that the truth, you know I got salmonella poisoning once.
Announcer 1: Really? 
Announcer 2: You know I was back in the navy and we had a couple days leave in Haiti and I went to this bar and I met this girl Dominique and she took me home.
Announcer 1: Whoa, whoa, I don’t think it was salmonella that you got.
Announcer 2: Uh, yeah it was she made me a chicken dish that was completely undercooked.
Announcer 1: OK then, well it looks like Mat has moved on to the rutabaga prep matte for the next depth in the days he has peeled it, chop it up, I’m not exactly sure what he has in mind with this.
Announcer 2: I mean it made me really thick, but it was so good.
Announcer 1: Still working on that chicken, breaking it up, chopping up the rutabaga and putting those pieces into water, you know he does to keep the rutabaga from browning, much like a potato.  If you keep it open in the air it will oxidize.
Announcer 2: A browning rutabaga is a bad rutabaga.
Announcer 1: Still no sign of the vanilla bean, but with the chicken and the rutabaga out of the way it is clear that Matt has started out strong.  Browning the chicken up on the stove now it looks like Matt has dredged in some flower and he is going to get a nice color on it.
Announcer 2: Oh, this is great I love chicken.
Announcer 1: You notice he is not frying it, there is not nearly enough oil on there to cook the chicken all the way through so it is probably pretty clear there’s going to be another step in this recipe.  I have no idea what that might be yet.  My guess is he’s putting these on the stove to cook the outside and get it nice and brown crispy color on that chicken.
Announcer 2: Well we might be clueless in where this is going but Matt is attacking that chicken like a prizefighter who needs to feed his kids.
Announcer 1: It looks like parsnips are also going to be playing it part in this recipe, he has peeled those up, he is chopping them and prepping them a long with an onion and something.
Announcer 2: What were those albino carrots?
Announcer 1: Those are parsnips, a cousin of the carrot, a little bit sweeter but very similar in taste.
Announcer 2: Why were they white?
Announcer 1: Well the thing with parsnips is they grow white as opposed to the Carrot which grows orange; because of the way they grow they grow white.
Announcer 2: Admitting your ignorance is the first step to gaining true knowledge.
Announcer 1: Huh, where did you get that?
Announcer 2: Bazooka Joe.
Male announcer: Sorry to interrupt guys but it is time for Matt’s tangent.
Matt: Vanilla beans are produced from the flowers of orchids native to the state of Veracruz in Mexico; they need to be artificially pollinated by hand for the rest of the world so they’re very labor intensive.  When first picked vanilla beans are green and odorless, then they are generally sun dried, steamed, and dried again.  This process creates and intensifies the singular flavor of vanilla beans.  My favorite vanilla recipe is simply homemade vanilla ice cream, enjoy.
Male announcer: Meanwhile back in the kitchen.
Announcer 1: Towing the parsnips and the onion back in the pot now, hopefully we’re going to get an idea of where Matt is headed in this recipe, still not a clear idea.  We saw him break down the chicken, we saw him brown that on the stove, we saw him prepping the rutabaga for something but still no idea what part that is going to play in the meal.
Announcer 2: Well dye my hair red and call me Shirley MacLaine because I’m going out on a limb in saying that the vanilla bean is going to come into play very soon.
Announcer 1: Well that would be an interesting move, vanilla been in with the parsnips and the onion, he looks like he may be getting ready to put the chicken in the pot there and that is going in along with the parsnips, the onion, and the thyme and paragon, he put some bay leaves in there, coriander and parsley.  He deglazed it with some beer.  And then threw in some stock and some cream and there is the vanilla bean, finally the third ingredient of the day.  You were right he is splitting that open and he is splitting that vanilla seeds directly into the mixture.
Announcer 2: Now that is extremely potent, am I correct?
Announcer 1: That is, that one vanilla bean should give it a very nice, strong flavor and it is going to finish cooking in this mixture now soaking in all those different flavors.  This meal is going to be very rich and complex.
Announcer 2: If this meal was a person it would be Howard Hughes. 
Announcer 1:  And now we finally get to see what Matt has in store for the rutabaga it looks like he mixed up some cornstarch with a little salt and pepper and actually some more vanilla bean.
Announcer 2: It looks like there is the deep fryer so that means he is making some sort of French fry I am guessing, and you know that makes me a happy man.
Announcer 1: You know I am surprised to see him add the vanilla to so many ingredients today, I would have figured he would’ve shied away from it a bit, Matt are you nervous at all about using something was such a strong flavor?
Matt: No way, I am really excited about the vanilla bean.  I have wanted to do a savory vanilla dish for quite awhile.  I have worked with rutabaga before but never made French fries, I hope the judges like it, I hope I like it.
Announcer 1: You know Matt it may not sound 100% confident but you have got to hand it to and he is definitely excited.
Announcer 2: I love it when Matt gets excited, because I get excited and everyone gets excited.  I’m just excited about talking about how excited I am.
Announcer 1: Please stop touching me.
Male announcer: Sorry to interrupt guys, its plating time.
Announcer 1: Off of the stove and onto the plate I have to say that chicken is looking pretty good.
Announcer 2: I don’t think so; it looks like a blind chef cooked up this one. 
Announcer 1: It may not be much to look at but we saw everything he cooked that in, it is going to have that wonderful vanilla accent along with those rutabaga fries which are looking crisp and incredible. You know this may be one dish which may not be attractive, but I guarantee you it runs deep with layers of richness and complexity that we cannot even imagine. 
Announcer 2: Just like my second wife. 
Male announcer: Looks good to me but lets see what our judges have to say about that. 
Matt: Today I was given a whole chicken, vanilla beans, and rutabagas, so what I have done is make a chicken vanilla fricassee, and vanilla scented fries. Individually the fries and the chicken are really, really good, but together they are exceptional, they are over the top. I have called this the French vanilla fricassee, enjoy and save me a little bit. 
Josh: I can definitely taste the vanilla, I taste it with the chicken, but I don’t taste it so much with the rutabaga. I don’t eat rutabaga, so this is the first time I have had rutabaga and when I eat rutabaga again this is how I am going to have rutabaga. The chicken is very excellent and all together it came together very well, good job. 
Susan: Overall I think the dish is fantastic, I think the vanilla is very subtle and I think that is the most important thing about it, that you didn’t hit us over the head with anything too strong or too sweet. The rutabaga fries are absolutely killer, super crispy, nice and sweet, perfect amount of salt, the chicken is very tender. I do think that this last bit of green onion is one of the things that balanced the vanilla out very nicely, thumbs up. 
Shannon: I am sorry to say, but you asked us to save some for yourself, and there is no way I am going to let you take any of this food because it is totally awesome. The chicken is delicious, the fries are amazing and there is just this kind of nice little bow on the top with the vanilla flavor kind of running through the whole dish and it is fantastic so back off. 
Matt: Alright.
Male announcer: Let’s see the verdict. Well mash my taters matt, you passed. 
Matt: This may be the best dish I have ever created, not just here on the show, but in my entire culinary career. When I open my restaurant this could be a signature dish on my menu. I had fun, I hope you had fun, don’t be afraid of the kitchen. See what you can do when you are forced to be creative? Thanks for joining us see you next time. 
Male announcer: That is it for this episode of Stump the Chef. 
]]></media:text>
 <itunes:duration>7:42</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>chicken recipe chef funny top chef mxf iron chef veg</itunes:keywords>
 <itunes:subtitle>You might not think these ingredients are THAT strange...</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Kangaroo, Malt Liquor, Coconut</title>
 <link>http://onnetworks.com/videos/stump-the-chef/kangaroo-malt-liquor-coconut</link>
 <description>Don&#039;t ask where we found the kangaroo.  Will Matt be able to cook it?&lt;br&gt;&lt;a href=&quot;http://onnetworks.com/videos/stump-the-chef/kangaroo-malt-liquor-coconut&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/stumpthechef_kangaroo_425x239.jpg&quot; title=&quot;Kangaroo, Malt Liquor, Coconut&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Thu, 20 Sep 2007 13:38:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <category domain="http://onnetworks.com/videos/stump-the-chef">Stump the Chef</category>
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 <onnetworks:product_id>stumpthechef_kangaroo</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Stump the Chef
Episode “Kangaroo, Malt liquor, coconut”

Male Announcer: One seasoned chef, three random ingredients, and three tough judges. Its time for Stump the Chef. Today award winning chef Matt Weaver will set his culinary skills against his toughest opponent yet, lets see today’s random ingredients. 
Female Announcer: Coconut, Kangaroo, and Malt liquor? 
Announcer 1: Now lets play stump the chef. 
Matt: Kangaroo and Malt liquor? They thought they could get me on this one, but what they don’t realize is that I am unstoppable. 
Announcer 2: Kicking it off with the kangaroo today Matt’s slicing that loin up and prepping a marinade with his malt liquor. He has got a little fish sauce there as well as some lime juice, garlic powder, and a little chili sauce. That is going to be an interesting flavor. 
Announcer 1: Well we are witnessing Stump the Chef history today. This is Matt’s first marsupial, I honestly expected the first marsupial to be a possum, but I will go with kangaroo. 
Announcer 2: And Matt is going to leave that kangaroo soaking up that malt liquor marinade. 
Announcer 1: Hmm, just like my liver last night. Anytime we see Matt sweating up some chalets it is a pretty safe bet that we are going to see a stock or a sauce of some kind. You can see he still has the malt liquor out there. I am not exactly sure if he is going to be using that in more than one step today. We have already seen him marinate the kangaroo in there. 
And it looks like he is going to be pouring that in there with the chalets and simmer it down. I am guessing we are seeing some sort of sauce here today. 
Announcer 1: Well whatever it is I am going to love it because I love malt liquor, there are a thousand reasons why I do but my favorite is the taste. 
Announcer 2: You know I love malt liquor as much as the next guy, but I don’t know its going to work in cooking, and adding cream to that mixture? That is not making anything any better. 
Announcer 1: Wow this is really taking me back to the old day of my family in the seventies sitting around the Christmas tree, celebrating Christmas in July, sipping on Aunt Betties malted nog. 
Male Announcer: Sorry to interrupt guys, but its time for Matt’s tangent.
Matt: Kangaroo meet is very lean, similar to tender beef, best served medium rare. Filets, loins, frenched rib racks and hamburgers are available to order. An Australian classic is Kangaroo tail soup. Now kangaroos are not farm raised, but are hunted in the wild under close government supervision. A group of roos is referred to as a mob. Kangaroo is sold world wide, but is actually more popular per capita in central Europe than in Australia. My favorite way to eat kangaroo is a good lean roo burger, medium rare, blue cheese. Enjoy.
Male Announcer: Meanwhile, back in the kitchen. 
Announcer 2: Pulling the kangaroo out of that fridge, Matt has had that kangaroo soaking in his malt liquor marinade for awhile. You can see there he whipped up some egg whites. It looks like he is going to be dredging his kangaroo. He put a little flower in a bowl and he mixed that up with the coconut, the third ingredient of the day together with the kangaroo and the malt liquor. He is dredging the kangaroo up with the coconut here, looks like he is going to be frying these up. 
Announcer 1: I do agree I think he is going to be frying those up and I have to tell you I love putting coconut on anything I mean you could fry coconut by itself and I would eat it. It is tasty and I think Matt has got a winner going on right here. 
Announcer 2: He definitely has got some interesting and in my opinion conflicting flavors going on. Deep frying coconut encrusted kangaroo, with a malt liquor sauce on it. He has already had the kangaroo marinating in that malt liquor. I don’t know I think Matt is on his own with this one. 
Announcer 1: Yeah well I think he could satisfy the Aussie crowd easy by even just taking a stab at the kangaroo. But you add in a great American ingredient like malt liquor and it is going to take it over the top friend. 
Announcer 2: Well it does seem to be frying up nicely but as we have seen before looks can be deceiving. 
Announcer 1: And what may be a last ditch effort to save this dish it looks like Matt I putting a ton of butter into that malt liquor sauce. 
Announcer 2: Well you seem to be worrying abut the taste here and I have to disagree, because anything with malt liquor has a tangy aftertaste that really get your motor running, especially after the third or forth one. 
Announcer 1: I am not surprised at all that you would think that because you are an alcoholic. And when the taste may be great coming out of a paper bag I don’t think there I anyway this could work on a plate. The malt liquor is definitely going to be the thing holding him back today and I bet Matt agrees with me on this. Matt you are working with malt liquor today, how do you feel about it? 
Matt: I have had plenty of malt liquor in my time, but never as an ingredient in my dishes. Today I am taking this classic American beverage and turning it into a classic French sauce.  You know keeping it real. I think it will turn out fine, we will see. 
Announcer 2: Well Matt’s sounding a lot more confident than I expected him to. 
Announcer 1: Well why wouldn’t you be, that is the kind of sauce I would sit on my front porch and drink out of a paper bag. 
Male Announcer: Its plating time. 
Announcer 2: And it looks like Matt is straining that malt liquor sauce directly on to the plate. 
Announcer 1: This is an interesting technique, but I have to say that really reminds me of pancake there. 
Announcer 2:  You know I am kind of surprised that he didn’t wait to pour the sauce over the kangaroo, and you can see there he is slicing that kangaroo up into medallions. That looks fantastic. 
Announcer 1:  And it smells great too, you know I have to say Matt has really proven himself as an O.G., an original gourmet. 
Male Announcer: Looks good to me, but let’s see what our judges have to say about that. 
Matt: What we have here is coconut, kangaroo, and malt liquor. What I have done is taken the exotic ingredients kangaroo, coconut and I have turned them into a comfort food, sort of chicken fried steak. But I have elevated the malt liquor into a fine French butter sauce. It’s fantastic; there is some medium rare towards the top, and some well done towards the bottom. Try to prove me wrong, I think it is a winner. 
Drew: So Matt on this one I have never had kangaroo, and what you put together is quite appetizing. I would say I could eat it again. It is a little chewy, but on this one I would say you passed. 
Gilbert: I really like that Matt, I really do. The kangaroo is good, is not too chewy. Texture is good. I like the coconut it’s kind of nice and crunchy on the outside. And the butter sauce is really good too; you can taste the beer just slightly at the end. I say you passed, very good. 
Flynn: Well Matt, well done sir, it definitely is something that doest stand out as exotic or odd meat. The kangaroo really does work as the basis for comfort food here. Gday Matt you passed. 
Matt: Thank you Flynn.
Male Announcer: Let’s see the verdict. Matt good job, you’re a palatable pimp, you passed. 
Matt: Damn skippy I told you this was going to be one of the best dishes I ever made. And I was right. I had fun, I hope you had fun, don’t be afraid of the kitchen. See you next time, a little something for my roo’s. 
Male Announcer: That’s it for this episode of Stump the Chef. 

]]></media:text>
 <itunes:duration>6:45</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Free video clips quick easy meals healthy cheap recipes gourmet family ideas supper cooking dinner </itunes:keywords>
 <itunes:subtitle>Don&#039;t ask where we found the kangaroo.  Will Matt be able to cook it?</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Alligator, Licorice, and Mystery Can</title>
 <link>http://onnetworks.com/videos/stump-the-chef/alligator-licorice-and-mystery-can</link>
 <description>No matter what is inside of that can, chef Matt probably has a plan&lt;br&gt;&lt;a href=&quot;http://onnetworks.com/videos/stump-the-chef/alligator-licorice-and-mystery-can&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/stumpthechef_alligator_425x239.jpg&quot; title=&quot;Alligator, Licorice, and Mystery Can&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 10 Sep 2007 18:46:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3265 at http://onnetworks.com</guid>
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 <media:title>Alligator, Licorice, and Mystery Can</media:title>
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 <media:description type="html">No matter what is inside of that can, chef Matt probably has a plan</media:description>
 <onnetworks:product_id>stumpthechef_alligator</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/stumpthechef_alligator_480x270.mp4?feed=video&amp;key=17&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Stump the Chef
Episode “Alligator, Licorice, and mystery can”

Male Announcer: One seasoned chef, three random ingredients, and three tough judges, its time for Stump the Chef. Today award winning chef Matt Weaver will set his culinary skills against his toughest opponent yet, lets see today’s random ingredients. 
Female Announcer: Licorice, Alligator, and Mystery can?
Announcer 1: Now lets play stump the chef. 
Matt: Mystery can? Aw f**k! 
Announcer: And he’s off. 
Announcer 2: Well an exciting day today in the Stump the Chef kitchen. It looks like Matt is jumping right into this mystery can, lets find out what he has to work with. He is already got alligator, he has got licorice, and he’s got…
Matt: Oh, creamed corn. I have already got alligator and licorice guys, alright if you are going to get weird on me, I m going to get weird on you. 
Announcer 1: Matt is countering the challenge with his counter weird challenge. So let’s see what he does. 
Announcer 2: I can’t imagine anything but something weird coming out of alligator, licorice, and creamed corn. Let’s see Matt's reaction one more time when he heard he had a mystery can to work with, does not look happy. And I can’t blame him. 
Announcer 1: Back and to the left. 
Announcer 2: Dicing up the licorice, you know Matt is going to have to use this ingredient very sparingly. It is a potent taste, and I don’t think I have ever seen anyone use it in a dish. 
Announcer 1: Well you know my family being hearty folk we actually use the left over licorice from fairs to garnish our meals.
Announcer 2: Really? So you were the bearded lady? So now it looks like Matt is throwing a mere poi in the pan here. 
Announcer 1: You know it is a common misconception that mere poi is French for look at my feet. But it is actually named after the guy who had the chef make it for him.
Announcer 2: Always the fountain of useless knowledge. It looks like Matt’s going to be using this as the base for his meal. It’s made up of diced onion, diced carrot, as well as some diced celery mixed up in there. It is used in a lot of cooking as the basis for soups, for stock, and for many meals. 
Announcer 1: Well let’s see how he makes his mere poi, weird. 
Announcer: Sorry to interrupt guys, but its time for Matt’s tangent!
Matt: Licorice plants have forty inch roots, which contain a compound called Glycrrhiza, which I actually fifty times sweeter than sugar, bitter flavors partly mask the sweetness, and gives licorice its distinct flavor, which is similar to anis or fennel seed. Found wild in Asia and southern Europe. Licorice roots are dried, cut into sticks and sold as sweets. 
Licorice candy or confectionary is made from the flavor extract of the roots, combined with sugar and gelatin. My favorite way to enjoy licorice is actually to drink it. I enjoy dark stout European beers, flavored with licorice and cocoa. Enjoy.
Announcer: Meanwhile, back in the kitchen. 
Announcer 2: And here is our third ingredient of the day, the alligator being ground up and put into a bowl, it looks like Matt is going to be making some sort of alligator mixture for us today. 
Announcer 1: Ground alligator is the best alligator because whole alligators tend to bit back.
Announcer 2: Absolutely true. He is putting the creamed corn right on top of that, looks like he has strained it and got all the juices out. And now it looks like he is going to be sprinkling that licorice right on top. I guess Matt’s decided to throw caution to the wind and throw all three stump ingredients and mash them together today. 
Announcer 1: Well when I wasn’t the bearded lady, I was wrestling alligators in the carnival. And let me tell you the ones that lost, they ended up being dinner. And you can fix just about anything with alligator and have it taste good. 
Announcer 2: It looks that way, creamed corn, licorice, some red pepper flakes, a little bit of salt. He has got the mere poi waiting in the wings there, not exactly sure where this is going. But I guess he has got my attention. Cracking open a couple of eggs into this mixture. Do you have any ideas where he is going with this? 
Announcer 1: Uh, the only thing I could guess is by adding eggs he is going to make it kind of congealed together a little bit so he can do baking or frying or some king of patty for that mixture.
Announcer 2: You may be right he is throwing a little flower in there too. That would give it a nice little breading, almost like an alligator crab cake perhaps. 
Announcer 1: Ah, that is an interesting thought, and there goes the mere poi. 
Announcer 2: Absolutely, it has got a nice color on it. You can see he sautéed it for awhile. Put some carmelization on it. It is going to have some really interesting flavors with the onions, carrots, celery, alligator, creamed corn, and licorice. I am not sure I am with him on this one, but one thing is clear, he has definitely gotten weird here today. 
So that’s what Matt had up his sleeve today, he took this alligator mixture and actually put it into a lollipop pan? 
Announcer 1: Uh yeah but you know, to be honest that is not that weird to me because being carnie folk and all we always put our food on a stick. 
Announcer 2: You can see there he put it into patties, put sticks on each one popped them into the freezer, and now he is deep frying them.
Announcer 1: You know you put some powdered sugar on those things and you got yourself funnel cakes easy. 
Announcer 2: Lets head down to the kitchen and find out what’s going through Matt's mind at this moment. Matt three really tough ingredients today, what the hell are you doing? 
Matt: Alligator, licorice, and then you give me a can of creamed corn. Like that’s supposed to help. Today I am using the licorice as the fennel seed in Italian sausage. It also inspired me to be a little whimsical. So I am using the lollipops. Presentation and innovation will be fantastic today. Flavor, its licorice, we will see. 
Announcer 1: Well Matt you have got the innovation, you got the presentation, but if you don’t have the taste, you’re just going to get stumped. That’s like carnie law. 
Announcer: Its plating time. 
Announcer 2: Well like it or not you have got to say Matt gave it his all today. Three of the most difficult ingredients he has gotten yet, and just look at that dish. I got to say so far, I think it looks pretty good. 
Announcer 1: I think I agree, he does have the presentation down here, he does have innovation, I have to go back. Is it going to have the taste though? That’s what I want to know, but props to Matt, because he really gave it his all today. 
Announcer 2: Well the taste is going to be up to the judges, Matt seems pretty unsure about it himself. Let’s see what they have to say.
Announcer: Looks good to me, but let’s see what our judges have to say about it. 
Matt: Gentleman today I was given alligator, licorice, and creamed corn.  So I have thrown all the culinary rules out the door. I have made Lollipops for you out of alligator and licorice. I call it the black alligator swampcicle. Dig in. 
Drew: So actually that was pretty good. I am not a licorice fan, but I did taste the alligator and the creamed corn. And I would say actually Matt you passed, I actually like that.
Gilbert: You know what Mat, that’s not too bad. Everything except for the licorice I am feeling. The licorice really is a breaker for me though because I really don’t like licorice at all. So I definitely taste it in there, everything else the other two ingredients, the creamed corn, and the alligator great. If only that licorice wasn’t in there, I am going to say you have been stumped. 
Flynn: For something named the swampcicle, I really expected something maybe a little bit more spicy, to go with the flavors. I mean it is edible, but I don’t think I would order this at a restaurant. I do like alligator. I do like licorice; I am going to have to give you a stumped sir. 
Matt: Ok.
Flynn: Matt you have been stumped. 
Matt: Alright.
Announcer: Let’s see the verdict. Close but no cigar, you have been stumped.
Matt: Yeah I got stumped. I mean alligator, licorice, and then a mystery can? What’s that all about? I did get one out of three. So I guess that is a personal victory. And yes I tasted it. It did need some spice. I had fun making the popsicles though; I hope you had fun watching. Don’t cook with licorice, see you next time. 
Announcer: That’s it for this episode, of Stump the Chef.



]]></media:text>
 <itunes:duration>7:18</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Free video clips quick easy meals healthy cheap recipes gourmet family ideas supper cooking dinner </itunes:keywords>
 <itunes:subtitle>No matter what is inside of that can, chef Matt probably has a plan</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Sausage, Cornflakes, and Eggs</title>
 <link>http://onnetworks.com/videos/stump-the-chef/sausage%2C-cornflakes%2C-and-eggs</link>
 <description>Chef Matt turns some everyday ingredients into a fantastic taste adventure&lt;br&gt;&lt;a href=&quot;http://onnetworks.com/videos/stump-the-chef/sausage%2C-cornflakes%2C-and-eggs&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/stumpthechef_sausage_425x239.jpg&quot; title=&quot;Sausage, Cornflakes, and Eggs&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 03 Sep 2007 19:58:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3202 at http://onnetworks.com</guid>
 <category domain="http://onnetworks.com/videos/stump-the-chef">Stump the Chef</category>
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 <media:title>Sausage, Cornflakes, and Eggs</media:title>
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 <media:description type="html">Chef Matt turns some everyday ingredients into a fantastic taste adventure</media:description>
 <onnetworks:product_id>stumpthechef_sausage</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/stumpthechef_ep15_sausage_480x270.mp4?feed=video&amp;key=17&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Stump the Chef
Episode “Sausage, Cornflakes, eggs”

Male Announcer: One seasoned chef, three random ingredients, and three tough judges. Its time for Stump the Chef. Today award winning chef Matt Weaver will set his culinary skills against his toughest opponent yet, lets see today’s random ingredients. 
Female Announcer: Licorice, Alligator, and Mystery can?
Announcer 1: Now lets play stump the chef. 
Matt: Mystery can? Aw f**k! 
Announcer: And he’s off. 
Announcer 2: Well an exciting day today in the Stump the Chef kitchen. It looks like Matt is jumping right into this mystery can, lets find out what he has to work with. He is already got alligator, he has got licorice, and he’s got…
Matt: Oh, creamed corn. I have already got alligator and licorice guys, alright if you are going to get weird on me, I m going to get weird on you. 
Announcer 1: Matt is countering the challenge with his counter weird challenge. So let’s see what he does. 
Announcer 2: I can’t imagine anything but something weird coming out of alligator, licorice, and creamed corn. Let’s see Matt's reaction one more time when he heard he had a mystery can to work with, does not look happy. And I can’t blame him. 
Announcer 1: Back and to the left. 
Announcer 2: Dicing up the licorice, you know Matt is going to have to use this ingredient very sparingly. It is a potent taste, and I don’t think I have ever seen anyone use it in a dish. 
Announcer 1: Well you know my family being hearty folk we actually use the left over licorice from fairs to garnish our meals.
Announcer 2: Really? So you were the bearded lady? So now it looks like Matt is throwing a mere poi in the pan here. 
Announcer 1: You know it is a common misconception that mere poi is French for look at my feet. But it is actually named after the guy who had the chef make it for him.
Announcer 2: Always the fountain of useless knowledge. It looks like Matt’s going to be using this as the base for his meal. It’s made up of diced onion, diced carrot, as well as some diced celery mixed up in there. It is used in a lot of cooking as the basis for soups, for stock, and for many meals. 
Announcer 1: Well let’s see how he makes his mere poi, weird. 
Announcer: Sorry to interrupt guys, but its time for Matt’s tangent!
Matt: Licorice plants have forty inch roots, which contain a compound called Glycrrhiza, which I actually fifty times sweeter than sugar, bitter flavors partly mask the sweetness, and gives licorice its distinct flavor, which is similar to anis or fennel seed. Found wild in Asia and southern Europe. Licorice roots are dried, cut into sticks and sold as sweets. 
Licorice candy or confectionary is made from the flavor extract of the roots, combined with sugar and gelatin. My favorite way to enjoy licorice is actually to drink it. I enjoy dark stout European beers, flavored with licorice and cocoa. Enjoy.
Announcer: Meanwhile, back in the kitchen. 
Announcer 2: And here is our third ingredient of the day, the alligator being ground up and put into a bowl, it looks like Matt is going to be making some sort of alligator mixture for us today. 
Announcer 1: Ground alligator is the best alligator because whole alligators tend to bit back.
Announcer 2: Absolutely true. He is putting the creamed corn right on top of that, looks like he has strained it and got all the juices out. And now it looks like he is going to be sprinkling that licorice right on top. I guess Matt’s decided to throw caution to the wind and throw all three stump ingredients and mash them together today. 
Announcer 1: Well when I wasn’t the bearded lady, I was wrestling alligators in the carnival. And let me tell you the ones that lost, they ended up being dinner. And you can fix just about anything with alligator and have it taste good. 
Announcer 2: It looks that way, creamed corn, licorice, some red pepper flakes, a little bit of salt. He has got the mere poi waiting in the wings there, not exactly sure where this is going. But I guess he has got my attention. Cracking open a couple of eggs into this mixture. Do you have any ideas where he is going with this? 
Announcer 1: Uh, the only thing I could guess is by adding eggs he is going to make it kind of congealed together a little bit so he can do baking or frying or some king of patty for that mixture.
Announcer 2: You may be right he is throwing a little flower in there too. That would give it a nice little breading, almost like an alligator crab cake perhaps. 
Announcer 1: Ah, that is an interesting thought, and there goes the mere poi. 
Announcer 2: Absolutely, it has got a nice color on it. You can see he sautéed it for awhile. Put some carmelization on it. It is going to have some really interesting flavors with the onions, carrots, celery, alligator, creamed corn, and licorice. I am not sure I am with him on this one, but one thing is clear, he has definitely gotten weird here today. 
So that’s what Matt had up his sleeve today, he took this alligator mixture and actually put it into a lollipop pan? 
Announcer 1: Uh yeah but you know, to be honest that is not that weird to me because being carnie folk and all we always put our food on a stick. 
Announcer 2: You can see there he put it into patties, put sticks on each one popped them into the freezer, and now he is deep frying them.
Announcer 1: You know you put some powdered sugar on those things and you got yourself funnel cakes easy. 
Announcer 2: Lets head down to the kitchen and find out what’s going through Matt's mind at this moment. Matt three really tough ingredients today, what the hell are you doing? 
Matt: Alligator, licorice, and then you give me a can of creamed corn. Like that’s supposed to help. Today I am using the licorice as the fennel seed in Italian sausage. It also inspired me to be a little whimsical. So I am using the lollipops. Presentation and innovation will be fantastic today. Flavor, its licorice, we will see. 
Announcer 1: Well Matt you have got the innovation, you got the presentation, but if you don’t have the taste, you’re just going to get stumped. That’s like carnie law. 
Announcer: Its plating time. 
Announcer 2: Well like it or not you have got to say Matt gave it his all today. Three of the most difficult ingredients he has gotten yet, and just look at that dish. I got to say so far, I think it looks pretty good. 
Announcer 1: I think I agree, he does have the presentation down here, he does have innovation, I have to go back. Is it going to have the taste though? That’s what I want to know, but props to Matt, because he really gave it his all today. 
Announcer 2: Well the taste is going to be up to the judges, Matt seems pretty unsure about it himself. Let’s see what they have to say.
Announcer: Looks good to me, but let’s see what our judges have to say about it. 
Matt: Gentleman today I was given alligator, licorice, and creamed corn.  So I have thrown all the culinary rules out the door. I have made Lollipops for you out of alligator and licorice. I call it the black alligator swampcicle. Dig in. 
Drew: So actually that was pretty good. I am not a licorice fan, but I did taste the alligator and the creamed corn. And I would say actually Matt you passed, I actually like that.
Gilbert: You know what Mat, that’s not too bad. Everything except for the licorice I am feeling. The licorice really is a breaker for me though because I really don’t like licorice at all. So I definitely taste it in there, everything else the other two ingredients, the creamed corn, and the alligator great. If only that licorice wasn’t in there, I am going to say you have been stumped. 
Flynn: For something named the swampcicle, I really expected something maybe a little bit more spicy, to go with the flavors. I mean it is edible, but I don’t think I would order this at a restaurant. I do like alligator. I do like licorice; I am going to have to give you a stumped sir. 
Matt: Ok.
Flynn: Matt you have been stumped. 
Matt: Alright.
Announcer: Let’s see the verdict. Close but no cigar, you have been stumped.
Matt: Yeah I got stumped. I mean alligator, licorice, and then a mystery can? What’s that all about? I did get one out of three. So I guess that is a personal victory. And yes I tasted it. It did need some spice. I had fun making the popsicles though; I hope you had fun watching. Don’t cook with licorice, see you next time. 
Announcer: That’s it for this episode, of Stump the Chef.



]]></media:text>
 <itunes:duration>7:31</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Free video clips quick easy meals healthy cheap recipes gourmet family ideas supper cooking dinner </itunes:keywords>
 <itunes:subtitle>Chef Matt turns some everyday ingredients into a fantastic taste adventure</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Bacon, Lettuce, and Tomato</title>
 <link>http://onnetworks.com/videos/stump-the-chef/bacon%2C-lettuce%2C-and-tomato</link>
 <description>Matt makes simple sandwich ingredients into a more difficult dish&lt;br&gt;&lt;a href=&quot;http://onnetworks.com/videos/stump-the-chef/bacon%2C-lettuce%2C-and-tomato&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/stumpthechef_blt_425x239.jpg&quot; title=&quot;Bacon, Lettuce, and Tomato&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 21 Aug 2007 15:04:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">3154 at http://onnetworks.com</guid>
 <category domain="http://onnetworks.com/videos/stump-the-chef">Stump the Chef</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" url="http://podcast.onnetworks.com/videos/stumpthechef_blt_1280x720.mp4?feed=video&amp;key=17&amp;target=site" onntype="hd" />
</media:group>
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 <media:title>Bacon, Lettuce, and Tomato</media:title>
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 <media:description type="html">Matt makes simple sandwich ingredients into a more difficult dish</media:description>
 <onnetworks:product_id>stumpthechef_blt</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/stumpthechef_blt_480x270.mp4?feed=video&amp;key=17&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Stump the Chef
Episode “Bacon, Lettuce, Tomato” 

Announcer: One seasoned Chef, three random ingredients, and three tough judges, its time for Stump the Chef! Today award winning chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s random ingredients.
Female Announcer: Bacon, Lettuce and tomato?
Announcer: Now lets play stump the chef! 
Matt: I have no idea what I am going to do with these ingredients. But I will be damned if I am going to make a sandwich, time to get wicked.
Announcer: And he’s off.
Announcer 1: Getting wicked one more time in the Stump the Chef kitchen. It looks like Matt’s starting out with the bacon today.
Announcer 2: Let me tell you its already smelling fantastic in here. 
Announcer 1: He chopped that up real roughly and threw it into the pot with a little olive oil. It looks like he is going to be rendering that bacon for a few minutes. 
Announcer 2: Yes it’s interesting to see that he tackles this ingredient first because it is my favorite. I still would have liked to seen a sandwich. But I understand you got to let Matt work his magic here. 
Announcer 1: Absolutely I would have been shocked if he would have taken the easy way out and made a sandwich. Someone of this caliber, I think he is really going to try to take these three ingredients and really try to push it to another level. 
Announcer 2: So is he rendering the bacon here, is that what he is doing?
Announcer 1: Absolutely he is separating the bacon from the fat. You can se that looks fantastic. That bacon has crisped up very nicely. It is going to be interesting to see what he does with this now. 
Announcer 2: It looks like he is going to b separating the grease from the bacon. Is that right? 
Announcer 1: That is absolutely right he is straining that now. Not sure if that bacon fat is going to be used. But I guarantee that bacon is going to be part of this dish today. 
Announcer 2: Well I hope he takes that bowl, sets it aside and lets the aroma fill the kitchen, because I love the smell of bacon grease. I think someone should actually make colognes. 
Announcer 1: And it looks like Matt is building up a base for his dish today. Not exactly sure what he is doing yet but he could take this in any number of directions. If I were a betting man though, my money would be on a base for a soup today.
Announcer 2: All Matt’s base are belong to us. 
Announcer 1: I am in your kitchen sweating your onions. 
Announcer 2: You know its really smelling great in here today, I am impressed. 
Announcer 1: Absolutely you can see there he diced up the onion, diced up the garlic. Real thin slices, putting that all in the pot it’s going to cook together. It is all going to sweat at a real low temperature. Along with the oregano and the basil he is throwing in there. Ooh and a little red pepper flake that is going to give it a nice little bite. 
Announcer 2: You know if those vegetables were people Matt would be brought up on war crimes for genocide. 
Announcer 1: That’s absolutely right, he threw in a little touch of salt there, and a little salt never hurt anybody. 
Announcer 2: Yeah, except for my uncle Martin, who died in a salt mine. Thanks for bringing that up, again.
Announcer 1: And here is the second ingredient of the day. The tomatoes being added to this mixture, just chopped up roughly along with the onion the garlic. All those great flavors, he threw in a little balsamic vinegar along with some stock. And I think it is absolutely certain we are seeing a soup here today. 
Announcer 2: Ah unless he blends it down and makes popsicles in the freezer. 
Announcer 1: Does your family know you are this stupid?
Announcer: Sorry to interrupt guys, but its time for Matt’s tangent. 
Matt: The tomato or tomatoe was first cultivated by the Aztecs in South America. The 1830’s saw the introduction of tomato ketchup. And in only two centuries tomatoes came from relative obscurity, to worldwide popularity. The scientific name Lycopersicon translates to wolf peach. Now tomatoes are fruits, and are technically berries. My favorite tomato dish is a caprice salad, with fresh mozzarella and basil. Enjoy.
Announcer: Meanwhile back in the kitchen. 
Announcer 1: Pulling out his favorite kitchen appliance now, it looks like Matt is going to be blending up that wolf peach soup. 
Announcer 2: Yeah you know if laws change I think Matt would actually marry that blender. 
Announcer 1: I believe that is legal in Utah.
Announcer 2: Oh really?
Announcer 1: You know I am really looking forward to tasting that dish today, a lot of good flavors going into it. He let it simmer down for quite awhile before blending it. And there is the lettuce the third ingredient of the day. It looks like Matt is chopping that up, prepping it for something. No idea what part that is going to play in a soup, any thoughts?
Announcer 2: Uh, maybe a lettuce wrap. 
Announcer 1: I think to make a lettuce wrap you have to leave the lettuce whole. 
Announcer 2: Oh well maybe a lettuce tie then?
Announcer 1: I don’t know why I bother asking you questions. It looks like the soup is going back in the same pot. My guess is we are going to see the bacon being added to this, and there it is. Absolutely the bacon being mixed in now, nice and crisp, that looks fantastic. 
Announcer 2: But he is going to put the lettuce into the soup that seems weird.
Announcer 1: Absolutely not I am guessing the lettuce is going to play a part on the side of the dish. He definitely wouldn’t put…
Announcer 2: Oh my. 
Announcer 1: And it looks like the lettuce is going directly into the soup. I have to say Matt has absolutely lost me on this dish now. 
Announcer 2: That is a lot of salad dressing.
Announcer 1: And Matt is grating up some nutmeg now into some sort of egg mixture here. 
Announcer 2: Is that sawdust?
Announcer 1: I believe that is Romano cheese. He is whipping that up now, not exactly sure how this is going to work into his soup. 
Announcer 2: Well you know you have to break a few eggs to get a good dish right? 
Announcer 1: I guess that’s true, Matt how are you doing?
Matt: Well today has been a walk in the park, but I am taking this up to a higher level. I am going to add my egg mixture to this soup. It is going to be fantastic. The judges are going to love it. 
Announcer 1: I got to say Matt is sounding pretty cocky for a guy that just finished putting lettuce into soup. 
Announcer 2: And this is definitely the healthiest thing he has ever made. I mean he took the bacon grease out and he put lettuce in. What the hell is up with that?
Announcer 1:  Yeah and I am not sure adding raw egg to this is making it any better. Maybe you should have made a sandwich. 
Announcer: Its plating time.
Announcer 1: Shockingly Matt has decided to place his soup in a bowl. 
Announcer 2: A square bowl that is. 
Announcer 1: That’s true, always pushing the boundaries what is acceptable in bowl presentation.
Announcer 2: This reminds me of this one time in high school when our freezer broke and they had to just put everything into a pot and stirred it together. Good luck matt. 
Announcer: Looks good to me, but let’s see what our judges have to say about that
Matt: Today I was given the ingredients for a BLT sandwich, bacon, lettuce, and tomato. But I wanted soup so I have made a classic Italian egg drop soup. Go for it. 
Josh: Well, I don’t think I would ever consider using lettuce in a soup. Normally I would imagine it to be really crazy and slimy and out there. But as far as the lettuce it is still kind of crunchy. And it’s not that crazy after all. I can taste the bacon and the tomato is definitely there. Very good, very good, you have outdone yourself. 
Susan: Flavor wise I think it is right on track. Smokey from the bacon, the texture is really nice. The egg kind of lightens it up, which is what egg is intended to do in this when you tell it. The lettuce is a little weird for me that’s all I have to say. Overall I think it is wonderful. And I give it thumbs up because I can’t imagine you would put lettuce in a soup. And you did and it’s great.
Shannon: When I am old and I am in a nursing care place, and I am into liquid food and I want a BLT that is exactly what I am going to order. That’s delicious, I agree that it is pretty weird to put lettuce in a soup, but its great and I love it, thumbs up.
Matt: Ok, good. I thought that was going bad for awhile. 
Shannon: No, no, no.
Announcer: Let’s see the verdict. Its unanimous you passed. 
Matt: Today I turned an American classic, into an Italian classic. And I mean it’s hard to go wrong with bacon. You have to try to go wrong with bacon. The judges didn’t really like the lettuce, but I had to put it in there. Personally I like it. I think if you could try it you would see what I mean. I had fun, and I hope you had fun. Don’t be afraid of the kitchen. Thanks for joining us, see you next time. 
Announcer: That’s it for this episode; join us again next time for more of Stump the Chef. 






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 <itunes:subtitle>Matt makes simple sandwich ingredients into a more difficult dish</itunes:subtitle>
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</item>
 <item> <title>Peanut Butter, Cactus, Potatoes</title>
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 <media:text type="html"><![CDATA[Stump the Chef
Episode “Peanut butter, cactus and potatoes” 

Announcer: One seasoned chef, three random ingredients, and three tough judges, its time for Stump the Chef! Today award winning chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s random ingredients.
Female Announcer: Potatoes, Peanut Butter, Prickly Pear Cactus?
Announcer: Now lets play Stump the Chef! 
Matt: Peanut butter and potato, I think I could go Thai, but what the hell am I going to do with Cactus. 
Announcer: And he’s off!
Announcer 1: And it sounds like Matt has an idea where he is going with this but that’s really going to be the question of the day. What is he going to do with that cactus?
Announcer 2: Actually I have a lot of suggestions I grew up eating a ton of cactus. 
Announcer 1: Really? 
Announcer 2: Yes, in fact my favorite was peanut butter and cactus sandwiches. 
Announcer 1: Well that doesn’t sound appetizing at all. 
Announcer 2: Yeah, um foster parents. 
Announcer 1: And you can see there Matt cut up a little bit of ginger along with those scallions. He has those sweating in a fairly large pot right now. If I had to guess I would guess we are seeing the basis for a soup here today.
Announcer 2: Peanut butter and soup, that sounds nasty. 
Announcer 1: And this seals the deal it looks like Matt’s adding some heavy cream to this pot, definitely making the basis for some sort of soup. So far we got the cream, the scallions, and the ginger. No sign of our three ingredients and it looks like he is adding some coconut milk to that as well. 
Announcer 2: That really takes me back to my coconut farm days where I had to get up at three o’ clock in the morning and trudge through the mud to milk the coconuts. 
Announcer 1: He’s adding a little salt and sugar to this now, not exactly sure where the cactus peanut butter and potatoes are going to fit in all of this. He has got a little lime juice and it looks like he is adding in a touch of Cyan pepper. That’s going to give it a nice little bite.
Announcer 2: Coconuts are really hard to herd, they roll around a lot. 
Announcer 1: You know generally at this point Matt has one of not two of the ingredients in play. But he definitely seems to be taking his time today. We have got the cactus sitting off there to the side, but no idea how he is going to use it yet. No sign of the potatoes or the peanut butter.
Announcer 2: Yeah, you have to agree this is looking incredibly tasty right now. 
Announcer 1: And finally using one of the ingredients Matt’s using peanut butter to the soup? 
Announcer: Sorry to interrupt guys, but its time for Matt’s tangent!
Matt: Potatoes are the worlds most widely grown crop. And are the fourth largest crop in terms of fresh produce. They were domesticated in southern Peru, 2,000 years ago. And wild potatoes can be found growing as high as 13,000 feet. Europeans first encountered the potato in 1537, but up until the 1800’s were falsely regarded as poisonous and unholy, and only fit for prisoners and cheap labor. Now there is so many ways to cook a potato. But my favorite is French fries, twice cooked, a little sea salt. Enjoy! 
Announcer: Meanwhile, back in the kitchen.
Announcer 1: Pulling out one of his favorite appliances now it looks like Matt’s blending up some cilantro. He put some basil in there as well, and spooned in some of that soup mixture. That’s really going to help it liquefy. 
Announcer 2: Ah, there is the potatoes.
Announcer 1: And there you go the second ingredient of the day, he is chopping up some potatoes I am assuming it is also going into this soup. 
Announcer 2: Hey you could put everything into this soup, one pot, one meal. 
Announcer 1: I got to say real creative approach from Matt today just takes all three ingredients, throw them into a blender and let’s see what happens. 
Announcer 2: I would have made a smoothie. 
Announcer 1: So he’s got the peanut butter in the soup now. We saw him chopping up the potatoes. But still no sign of the cactus, what part do you think that’s going to be playing in this? 
Announcer 2: You know Matt loves using that blender so much. I was thinking if he is ever a cyborg, wouldn’t it be cool if he had one for his hand?
Announcer 1: As long as he was grounded I think that would be perfectly safe.
Announcer 2: Wow valid point. 
Announcer 1: And it looks like the potatoes are going directly in to the soup. That’s all going to be mixed together. Now he’s going to let those potatoes cook down and get nice and soft. 
Announcer 2: Where is the cactus my friend?
Announcer 1: And it looks like the bionic chef has decided to grill up these cacti. 
Announcer 2: The Weaver 3000 cook’s meals better, faster, tastier. 
Announcer 1: You can see there he started out by slicing up the cactus before boiling it. This really helps in getting a lot of that sliminess out before grilling it. 
Announcer 2: That’s what my foster parents called cactus snot. 
Announcer 1: I am not sure if that’s the culinary term for it. But there is indeed mucus like liquid inside the cactus. 
Announcer 2: My job growing up was to wash the snot off before you cooked it. 
Announcer 1: Oh really. Was that before or after you milked coconuts?
Announcer 2: Chopping up the cactus now it looks like Matt’s going to be throwing that in the soup as well. 
Announcer 1: That’s going to be one big pot of mixed love. 
Announcer 2: It absolutely is you know this is an odd combination today. I have never tried cactus before. I can’t imagine it is going to taste all that great. I wonder how confident Matt’s feeling at this point. Matt what do you think about this?
Matt: Well, this cactus here really threw me for a loop. I have actually never cooked with it before. But I am using it for a substitution for green beans and a traditional Asian dish. I think I pulled it off. We will see. 
Announcer 1: Matt’s sounding slightly on the fence about this. When I got to say he should be fully confident. He is putting the cactus right on top of there and that soup is looking fantastic. 
Announcer 2: I think it looks like baby shi…
Announcer: Its plating time. 
Announcer 1: Now that’s what I call presentation, putting the soup right into a bowl. 
Announcer 2: This is a soup Linda Blair would love. 
 Announcer 1: I have to say it’s looking pretty good to me. The cactus and potatoes giving it a nice texture and he is putting the scallion ends in there as a nice garnish. 
Announcer 2: May the power of Christ compel you to try Matt’s soup. 
Announcer 1: Amen to that. 
Announcer: Looks good to me, but let’s see what our judges have to say about it. 
Matt: I have got here potatoes, peanut butter, and prickly pear cactus. So what I did was make a Thai curry from scratch, with the peanut butter a little cilantro and basil. I then cooked the potatoes in there to make sort of a stew. And then I used the cactus as a green bean replacer, which is traditional in Thai cuisine. I call it three P’s to the wind. Give it a shot. 
Shawn: Well Matt I am going to keep this short and sweet. I have never had cactus that was an interesting pairing of ingredients. But all in all, I think it was absolutely fantastic. I loved it. Homerun, you passed. 
Carlos: I love Thai food so this was exciting. As far as the potatoes I thought they added kind of freshness to it when you bite into it. I loved how you kept them whole. And I loved the cactus. It was real sweet; it was kind of something else that kind of exploded in your mouth, which contrasted the creaminess of the soup. This was definitely great. And I am going to take some home with me, so you passed. 

Rex: I think the flavors in this dish are very smooth. The texture is wonderful and I personally don’t think I would stop until I saw the bottom of the bowl. Thumbs up you did a great job.
Matt: Thank you I am glad you enjoyed it. 
Announcer: Let’s tally the votes. Well I will be flambéed and drizzled in chocolate. Matt you passed. 
Matt: Yeah I did and you know the judges really enjoyed it, even the unholy potatoes. And you know I had never worked with cactus before but I tried it and it worked out great. I had fun, I hope you had fun. Don’t be afraid of the kitchen and don’t be afraid to try new things. Thanks for joining us see you next time. 
Announcer: that’s it for this episode of Stump the Chef. 








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</item>
 <item> <title>Shark, Fruit Cocktail, Brussels Sprouts</title>
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 <media:text type="html"><![CDATA[Stump the Chef
Episode “Shark, fruit cocktail, Brussels sprouts” 

Announcer: One seasoned Chef, three random ingredients, and three tough judges, its time for Stump the Chef! Today award winning chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s rand