>> They say you are what you eat, so I don't eat chicken feet, but I love me some of Grandma's pickled beets.

Well cut it up, put it in the pan, throw it over your shoulder and see where it lands right here in Farmer's Kitchen.

Maters, taters, beans and corn, the cows in the barn and the [MUSIC] [MUSIC] sheep's been shorn..

Kids in the barnyard chasing Grandpa's chickens, chickens, chickens!

Spices, slices cuts and dices, going to slash your grocery prices right here in Farmer's kitchen.

Help you grow your garden good with recipes to suit your mood try some grub you've never tried before.

Smash it [MUSIC] with a [MUSIC] [MUSIC] wooden mallet gonna educate your palate, right here in Farmer's kitchen.

In Tim Farmer's Country Kitchen.

[MUSIC] We gonna cook somethin good now.

>> Hello and welcome to the Farmer's Kitchen.

Hello.

Hello Mrs. Farmer.

How are you?

What?

It's country kitchen right?

That's right.

What country?

What country are we going to?

We're in the U.s. We're the U.S.

But tonight, let's go to Thailand.

Okay.

I like that.

Now, there's some things out there when you talk about.

I'm making Italian food, right?

Spaghetti and meatballs is not really an Italian thing.

There's a lot of Americanized things.

Once you got over here, way back when, the Italians didn't use a whole lot of meat that was kind of like sparingly used on the side.

Lot of tomatoes, lot of basil, a lot of wonderful garlic, wonderful fresh flavors.

Yeah.

But you know what?

Over time, things have become Americanized.

Now, if you go to a Chinese restaurant and you get Crab Rangoon, which you and Kelli love that.

Yes, we do.

Guess what?

What?

Guess where that's from?

Where?

The US?

Here.

Okay.

I did not know that.

They've dated this back to the fifties, and I won't I won't name the restaurant but they've dated back to the fifties.

They think it started here because I don't remember cream cheese coming from China.

No, that's a good appetizer, though.

That is a good appetizer.

Well, how can you beat a wonton wrapper.

Mmhmm.

Deep fried with cream cheese crab, Oh yeah, and green onion.

All the best stuff.

So we don't claim to be exactly 1,000% anything.

Right.

If it tastes good, you can do it.

There are people that say you can't put noodles in your chili.

Well, if you want mushrooms in your chili, or you want marshmallows in your chili.

That's right.

Or you want fried Martian eggs in your chili and you like that.

Have you tried that?

I would like fried Martian eggs.

You can do anything you want.

There are no rules to cooking.

If you like it, it's yours.

In our kitchen, we do whatever we want.

That's right.

Now, that being said, tonight we're going to cook a pad Thai dish.

Yummy.

You like.

I do like.

You love it.

So when you go to the restaurant, here's something I really want you to do.

Pay attention to the taste.

That's usually a sweet, right, salty, delicious, sweet, salty, hot.

Depending on how much spice you want.

We're going to do a version of that.

Our version, what we think.

Okay, when we eat that, when we go to the restaurant and you know that there's a little cilantro and you know there's some peanuts on top, right?

You know, it's got a peanut butter ish flavor.

There's a sweet taste in there.

The chicken is usually sauteed lightly.

So I'm going to take what I think will work.

And I know they use fish sauce in a lot of Thai recipes, so I'm going to make something tonight that's really good.

We tried it the other day.

I ate it all.

Get you some rice noodles at the store.

They call it rice sticks usually.

Yeah.

You can find those anywhere in the Asian section.

Now, every time that you see us cooking in the kitchen, we're cooking dinner.

Right.

Kelli came over hungry tonight and she said, I want to eat.

So after we make this, we're going to stop, turn everything off, and we're going to eat and then we're going to come back and make the sides.

So here we go.

Let's get started, because I know you're starving.

I'm starving.

Let's get rolling.

So let's cut some pieces of chicken up.

In just little squares.

And this is boneless, skinless thighs.

Bonelss, oh we love thighs.

Yes, we do.

So we're going to take, and I would say there's three of us.

So maybe a cup and a half a chicken.

And as we put that chicken in there, I want a little flavor in that chicken, so I'm going to put some soy and a little bit of black pepper in there.

Yummy.

You could put white pepper, you could put nothing at all.

But I'm just going to season that up as it goes in here.

Now while she's cutting chicken, I'm going to make a sauce.

This is soy.

I'm going to go probably two tablespoons.

I'm going to take fish sauce.

What do you think fish sauce is made out of?

Nicki?

Fish guts?

Squids.

Are you serious?

No, it's made out of fish.

It's made out of anchovies for the most part.

And I'm going to take and put about, now a little dab will do you on this, but I'm going to go at least, you know, let's go two and a half tablespoons of fish sauce.

Now, a local restaurant where we get our pad thai, they usually rate it by the amount of stars that you get.

How many stars do you want on yours?

It goes up to five, like two or three.

You like five?

I know you like five.

So we'll go we'll go the easy route.

So I'm going to take some brown sugar, some more sweet.

Now, we worked hard on the farm today.

Yes, we did.

I worked hard.

One arm guy in the barn >> shoveling gravel all day long.

One shovel at the time.

You did good.

And boy is my shoulder sore, but I burned off all those calories so I can have some carbs tonight, right?

Guess what I did?

Played with the puppy.

I played with the puppy.

You played with the puppy.

Shame on you.

Alright I'm going to take some rice wine vinegar.

I'm going to put, oh, let's say there's your bite.

About, let's put two tablespoons in there.

Let me come back with some peanut butter.

So I'm going to come back with some peanut butter because I like that peanut taste.

And there's some more sweet, right?

Now I'm just going to take a dab of sesame oil.

One thing about making Asian food, don't be intimidated.

Keep some oyster sauce around and keep some fish sauce around.

Keep some Bangkok peanut sauce around.

And there's so many things you can do with just a few combinations.

So now, Nicki, how many stars?

Two or three that looks like five to me.

No, no, it's not going to be bad.

Okay, I promise.

So let's let's take a teaspoon and a half.

What does Kelli like?

She likes one star.

It's not.

It's not that hot.

Now, that's chili paste.

Here is our sauce.

That's what makes it, I think, is your sauce.

Want to taste it?

Yeah.

Can I?

Se where we're at.

A little taste.

Yum.

Mmm.

[MUSIC] That's good.

That's perfect.

It's got a little heat, but it's not overbearing.

So now I'm just going to take this soy and let that kind of sink in a little bit.

Soak in on the chicken.

And if you want to mix it up a little bit in there.

All right.

All right, Mrs. Farmer, it's time to roll the sleeve up.

Alrighty.

You're getting serious.

It's getting serious.

You want to see my serious look?

I do.

Wow, that's scary.

That's not serious.

Serious.

That's kind of, whatever, that's silly.

I like it.

This is this serious?

That's very serious.

Thank you very much.

All right.

So I'm gonna warm my skillet up.

Now you want to start everything you do, almost with a warm skillet.

So I'm going to just turn the little middle part of that burner on.

All right?

So I'm taking my chicken out.

I'm trying to drain most of the soy off of it.

Then I'm going to come back with just a little cornstarch.

So I'm just going to spread some cornstarch in there and just kind of mix it up, let the cornstarch, stick to that.

Now, you saw us do this on our bourbon chicken we made a while back.

You don't need to get stuck in a rut.

There's so many, so many wonderful recipes out there.

You know what?

Say your restaurant doesn't have the hours that you like to keep.

Say they closed earlier so they're not open on a certain day and you want their food.

Make it yourself.

Make it yourself.

So the cornstarch gives it a nice coating, doesn't it?

It gives a good coating when you're cooking it.

It just gives it a little a nice coating.

Let's take some oil.

Use whatever kind of oil you like.

Crank it up a little bit now.

[MUSIC] That's a lot of chicken.

But we're hungry.

We're starving.

[MUSIC] >> For such a little bowl.

And they say you can't use metal in a cast iron skillet.

Yes you can.

[MUSIC] Won't hurt a thing.

Cast iron is pretty tough stuff.

Now because we have more soy and we have fish sauce.

I'm not going to putting more salt in it.

You want to really salty you could.

And even peanut butter has some salt in it.

So we're not going to do that.

Doesn't that look wonderful?

It does.

Look at that beautiful >> chicken.

I could eat that.

I know it.

Make a meal of out of it.

But Mrs. Farmer.

We, we have to wait.

We're far from done.

I know.

I find, a garlic press to be one of my best friends.

Now, being a one arm dude, you don't have to cut it up.

With garlic, what you want, it's fresh, small pieces and you get that flavor throughout everything.

And garlic press, boom.

Shoots it right out there.

You're good to go.

So we take our garlic.

Now remember with your garlic, you don't want it to overcook because it gets a little bitey.

So as that's getting ready, I'm going to take some of this cabbage.

Now, a lot of recipes call for bean sprouts.

We don't have any bean sprouts.

I do want some green in here.

Just a little bit of cabbage.

Some people put tofu.

I'm not going to.

Yeah, I'm saving my tofu for a later surprise.

Just a little bit of cabbage.

Now, if you wanted to, you could also put some regular onions in here.

Oh, wow.

I smell that >> garlic.

Yummy.

Now I'm >> just going to lightly toss this.

Oh, you know, what Mrs. Farmer?

Let's get some water going.

We're going to get some noodles going.

Okay.

All right, [MUSIC] one thing when you're in the store, I'm not making my own rice noodles.

Oh, yeah.

Not going to happen.

Easy to buy.

But you can buy those in the store just about anywhere.

And they have different sizes.

They have different types.

They cook quick.

They cook quick.

They're good.

And we're just going to plop those in there.

Let that go for a few minutes.

Nicki, why don't you take some of that cilantro.

Okay.

And chop it up just a little bit.

Just the tops of it you want.

Yeah.

All right.

We're going to need [MUSIC] some of that for our next recipe, too.

Yes we are.

Now, some people don't like cilantro.

Some people think it tastes like soap or cardboard or whatever.

You don't like it, don't put it in.

You can put tofu in this.

You can put eggs in this.

We're not going to do that.

That good?

We're going our own route.

Yeah.

That will work.

So let's strain these noodles.

Alright.

Something else I got to do here, Mrs. Farmer, green onion, cut it up a little bit.

Let's get up in the green here.

Now, it's time Mrs. Farmer to bring everything together.

Yummy.

And chicken.

I say chicken.

One more piece.

Don't lose.

Cabbage.

At this time, I would like to bring our noodles in.

All righty.

Ho, ho, ho.

Now there is a nice [MUSIC] looking bunch of food.

Now, Mrs. Farmer, if you will, kind of drizzle that in, as you start to stir stuff around.

Go ahead.

Now, these are the really fine noodles and we really had no choice because that's the only thing we had at the store.

So, like I said, I'm not going to be making any my own rice noodles.

All right, now, if you will, chop me some peanuts.

I will.

With my famous little chopper.

With your famous little chopper.

[MUSIC] So now we're going to come out with just a little bit of that cilantro.

Ready?

Alright.

Ohhh.

Everything's coming together.

Looking mighty beautiful.

This makes me happy.

Now, Mrs. Farmer, if you'll hold this up here.

All righty.

I'll dip this out.

I love noodles.

Now [MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Mrs. Farmer, I would like you to tell me if that's a reasonable rendition.

Oh that looks so good.

Can I go first?

Yeah.

Can't wait to see what you think.

I did it two and a half stars for you [MUSIC] Is that.

Is it a positive?

Very good.

Now look at that.

Tell me that's not a whole lot like what you would get in a restaurant.

That is so good.

Except it's fresh.

Everything's delicious.

The chicken's delicious.

The noodles.

That's delicious.

It's wonderful.

I need to eat it.

So what we're going to do is now we're going to eat.

We're going to sit down this time and eat like normal people.

We'll be right back with another recipe.

How about it Mrs. Farmer?

Good job.

Alright, we're [MUSIC] [MUSIC] [MUSIC] going make some soup.

Now these things are not necessarily in the order that you would fix them.

Right.

But we're starving.

We had to eat.

That's good.

You get hot and sour soup at the restaurant.

What do you taste?

Think about it.

What do you taste?

What you get?

Vinegary?

I'm not sure.

Vinegar.

That's the rice vinegar usually.

And I always taste the... usually I like some green pepper in it.

You don't want to overcook anything in here.

You taste some onion, and it depends on what some people put in.

Some people put ginger, some people don't.

You taste the soy, the saltiness of the soy.

Very hot.

Very hot due to red pepper flakes.

You love it.

So what we're going to do is going to start out with 28 ounces chicken broth.

Now, one thing I do is I'm going to add just a little bit of bouillon.

Oh, yeah.

The chicken bouillon.

It just adds a little salt, a little flavoring to stock it up a bit.

Now I'm going to go ahead and put my green peppers in.

I've just got them cut up into smaller pieces.

You want your onion?

Yeah.

Let's cut some smaller pieces of onion.

What else do you want in your hot and sour soup?

Well, there's a lot of things you can do.

I want to put some little pieces of bamboo shoot in there just cut some strips.

I always like that consistency and a little bit of flavor that they have.

Just going to cut some of that up.

So I want that onion flavor.

And consistency wise, I like some bamboo shoots, which you can get anywhere.

Usually in a can.

Now, I'm going to put I'm going to start out.

You're going five, aren't you?

Woo!

No, I don't know.

That's that's only about that's not even a whole teaspoon we're going to taste as we go along.

I don't want to get too hot for you.

I want you like it.

I know you like it.

I always like it.

So I don't want to get it too hot.

Now, you notice when you get your hot and sour soup, a lot of times it's really thick.

How do you get a thick consistency?

How do you?

Cornstarch.

Now, some people will mix some cornstarch with water and thicken it up or you can actually put it in with the rice wine vinegar that you can put in there anyway.

And we'll do that here in a minute.

We need some soy.

Let's put about two tablespoons in there.

Would you like some water chestnuts in there?

I love water chestnuts so yes.

Want some water chestnuts?

Yes.

Put some in there then.

Since you like them.

And if it makes you happy, it does make me happy.

Can I see your happy look?

Whoa, let me see.

Happy, happy.

That looks surprised and happy.

Was it?

Okay.

One other thing I'm gonna put, this is half shiitake and half oyster.

Now, I didn't have any wood mushrooms.

I would like to have some of those.

I don't have them.

Gotta have some mushrooms.

So we got a good start here, Mrs. Farmer.

We do.

You forgot my water chestnuts.

Uh huh.

We'll do that.

All right, look, it's already starting to look like it.

Yes, it is.

Now, if you will just julienne me some carrots there.

I will.

See what you got going on.

Let's just cut those in pieces.

Beautiful.

Now those, being that they're so small.

Want them in?

Those will cook up fairly quickly.

I'm not going to bring that to a huge rolling boil.

Keep on putting those in there.

Why don't you have water chestnuts?

Oh, yeah.

Water chestunuts.

You dont, I want water chestnuts.

I will help you out.

You like a bunch of them don't you?

Mmhmm.

Now we've already got the look going.

Now, since we have to put rice wine, vinegar, that's where we get our tang, and we want to put some cornstarch in for the thickness.

May as well put those together and mix them up.

We don't want those, we don't want to overcook any of those ingredients.

I want the onions, carrots, and even the green pepper to have them just a little bit of crunch left.

At this point we're going to take our cornstarch >> and our vinegar and add that in and that will thicken that nicely.

And in a minute, we're going to cut our tofu in the appropriate size pieces.

Now see how that thickened that up, changes the color a little bit.

Perfect.

Now we're going >> to take our, and I like the firm tofu.

And I'm going to take this and cut it into bite-sized pieces.

So we're going to take, this is one of the last steps Mrs. Farmer.

I'll tell you what.

Now, while I'm cutting this tofu, Mrs. Farmer, if you would take just, shave me just a little bit of ginger, just a tad more.

That's good.

That's perfect, don't need much.

Now, if you will beat this egg up a little bit Nicki.

I will.

Pop it in one of these little bowls here.

And I'll tell you what Mr.s Farmer.

This looks just like the hot and sour soup we get at our favorite restaurant.

Restaurant.

Look at that.

The thickness is there.

All the ingredients are there.

Now right now, I'm dipping Kelli out some before the egg because Kelli's allergic to eggs.

So >> the last thing we're going to do is I want you to slowly pour that.

Now think about egg drop soup just a little bit at a time.

Little bit at a time.

That's good.

[MUSIC] What do we have Mrs. Farmer.

A yummy soup.

We have a hot and sour soup.

That >> was so simple.

There's nothing to it.

Yeah.

And just like that.

Voila.

I need a bowl.

Okay.

[MUSIC] [MUSIC] [MUSIC] Okay, now here's Kelli's.

Look, if you do that without the egg, it'll have a little darker color.

We get to try Kelli's?

Oh.

Let's eat all Kelli's.

That's it.

That's good.

Woo you peppered that.

I didn't put that much in it.

You know it is hot and hot and sour soup.

Oh, wow.

That's delicious.

Just enough ginger.

Nice and crunchy.

I like that.

That's delicious.

There's hardly anything you can't do in your own home.

This is living proof.

And you know what?

I think we're gonna clean the counter off and clean these bowls out.

And then we'll be right back with our fake Chinese recipe.

That's right.

It's Made in America.

That's right.

But people eat it at a lot of Chinese restaurants.

Called Crab Rangoon.

Let's eat this.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] Mrs. Farmer.

Yes.

Ready for our appetizer that you get at Chinese restaurant is not really Chinese.

Yes, I am ready.

I love it.

It's really good.

I mean, you can't beat it.

So how do you what's your ingredients, how you make it?

I have a package of cream cheese that I've let set out to room temperature.

Six ounces of the imitation crab.

I think that's kind of the best I probably got about... You want to see imitation crab?

Yeah I want to see imitation.

Wow.

That's really nice.

And then I had, is that a wasp?

No, I'm not falling for that.

And then I have some onions here.

Green onions, I cut up.

That's probably two, I just cut up a little bit as much as you like.

Here we have two teaspoons of Worcestershire Sure, sure, sure, sure, sure.

Phonetically, if you look at is worse wor-cester-shire Wor-cester-shire.

I can never say that right.

But most people say it worcester.

All right.

So we have two teaspoons of that stuff.

And then half a teaspoon of soy.

Did you know that's made out of fish?

It is?

Worcesterhire.

I did not know that.

And I have a, Okay, and I have a garlic clove.

So I'm going to mix all this together.

We have our little wontons here.

We're going to make little packages.

Let mix our, we've had green onions in everything tonight.

Yes we have.

We're going to reak.

This is one of my favorite things to eat.

We're going to get our oil up to about 325, 330, and we're going start backing it off.

I don't want to go all the way up to 375.

And if you want to give me a little salt, pepper and even a little bit of sugar, I think makes it good.

Yeah.

This is goign to be our dessert.

Yes.

Everything's kind of out of order tonight.

This was supposed to be the appetizer.

That makes a good dessert.

Mmmhmm.

Well, we could make our own homemade sauce with this you know.

If you have apricot and we do have some.

Make your own apricot sauce?

Yeah, when I would do that, it's apricot, like a preserves.

And then we're going to put some rice wine vinegar in there, equal parts and some soy, and that makes a wonderful dipping sauce.

Ther'es your sweet and your sour.

So that's it.

Garlic, green onions, fake crab, Worcestershire sauce, a little soy.

That'll work.

And you little sugar.

You want some sugar?

Oh, yeah.

I thought you had put some in.

I do want some sugar.

Cause this is dessert right?

Yes.

This is kind of dessert.

It's to sweeten that up.

All right.

Now I'm going to take a little make little packages what we're going to do.

Okay, let's see.

You know, oil is up to 250.

A little bowl of water here.

I'm going to kind of dab around the edges so that'll help pull it together.

Just fold it up on top there.

We had a little package what do you think?

Alright, see how [MUSIC] [MUSIC] [MUSIC] [MUSIC] pretty those are?

Kelli did them.

Kelli is the artistic one.

She's good at this.

When it comes to arts and crafts.

Yes, she is.

And fancy foods.

Look how pretty those are.

Those are beautiful.

I'm just going to drop them in here.

Oh, these are so yum.

Smell that?

Yes, I do.

Just til they're golden brown.

Check our temperature, should be going down.

Do the last ones for you.

Got your last three.

You know why Kelli is so good at this?

Because you made these for her when she was little and she's made them ever since.

You know, I think she was kind of amazed that, you know, you could make these in your own house.

You know, we'd gone to the restaurant.

She really liked them.

And you can make them taste better because what you want in them.

Oh, yeah.

It's important if you're going to do some deep frying to have your little thermometer on the side there, it really helps out.

I'll tell you, I used to wing everything as a kid.

Never used a meat thermometer.

Thermometers are nice.

Mmmhmm.

>> We're almost there.

Those look so good.

So what's in your sauce again?

Oh, you could buy plum sauce or things that I thought just make our own so this is apricot preserves.

I have a little over two tablespoons, and then I have some rice wine vinegar and some soy.

I have half a teaspoon of both.

Gotacha.

Put that in.

And then I have ginger.

Let's put a little bit of ginger in there.

Alright, let's see how that tastes.

Casue we need dipping sauce.

[MUSIC] All right.

Oh wow, Mrs. Farmer, looky there.

Those look so good.

They've blistered up a little bit.

They look better than the restaurant.

Don't tell anybody.

Those look really good.

>> Cooking is so much fun.

You know, the funny thing is, every now and and we'll be out and about and somebody will say.

Aren't you afraid of running out of ideas.

Are you serious?

You could never, ever run out of ideas and run out of recipes.

[MUSIC] >> Now, one thing about these.

They look so good, and you want to eat them, you want to pop them in your mouth.

You'll go to the hospital because they stay hot.

That cream cheese just stays so hot when you fry it like that.

Let me see.

Oh they're getting pretty good.

Oh, be careful.

Oh, see the steam.

I'll give you the big side.

You got to try the sauce.

[MUSIC] [MUSIC] I could eat 100 of those.

I could eat 200.

Could you?

Do you like the sauce?

Is that the best?

That homemade sauce is so good.

Wow.

Those are good.

Those are really good.

Those are phenomenal.

Let's eat them all so Kelli doesn't get any.

So here's the deal.

We've been from Thailand to China back to America.

That's right.

In less than a half hour.

But the show's almost over.

But if you wondered how to make stuff like this right in your own kitchen, where would you go Mrs. Farmer?

I go to Tim Farmer's Country Kitchen dot com.

But sadly, Mrs. Farmer, we have to leave our friends and family out there.

That's right.

In TV land.

But that being said, it's all about good times, good friends, really good eats.

We'll see you next week on Tim Farmer's Country Kitchen.

This is delicious.

We might try to cook outside next week.

Want to?

Let's try to do that.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store.

Something for every member of the family.

Jim's Express Car Wash, a Kentucky Family owned business.

Ephraim McDowell Regional Medical Center in Danville, putting patients and families at the center of our attention.

Gulf Coast Connection.

Seafood straight from the Gulf to you.

Wilderness Road Hospitality.

Stanford, Kentucky.

The Spine Center of Central Kentucky.

[MUSIC] Beef.

It's what's for dinner.

Kentucky's beef producers [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] To order a cookbook email Tim Farmer c k at Gmail dot com