[♪♪♪] -Hi, boys and girls.

-Hi, all of you.

It's so good to see you again.

-Did you miss us?

-Did you really miss us?

We missed you.

[laughs] -A little bit.

For the most part.

This is our first program, uh, in a long time.

-Of our.

right.

-Of our 10th season.

-[Laban] This is our 10th year.

-To think that we would've lasted 10 years in this outfit.

-A decade!

I know.

We're the longest running cookin' show on TV.

-And this tie's almost 10 years old.

-[Laban] Mm-hmm.

Uh-huh.

-I've been wearing it almost the entire time we've been on television.

I'm real proud.

It's held up real well, don't you think?

-And some of these vegetables that we're using today have been around here for that long.

Well, we're just real glad to see all of you again and welcome you to the first decade of Cookin' Cheap .

It's amazing.

-Hmm.

We're gonna have some special things this time around.

We've got the-- -Right.

-The Cook Sisters are gonna be coming up a couple of weeks and they're gonna be joining us from time to time.

-They've been in a health spa for a long time.

You remember they broke their hips and had to go a home for a considerable period of time.

But they did break out of the home.

They've been in a health spa for over six months, and everything that could be lifted or tucked has.

And they'll be back.

-I thought it was a home on the range.

I remember that, uh.

Sister thought she was a buffalo there for a couple of weeks.

But anyway, we are back-- oh, and we're going to be going some exciting places too.

We're gonna be going out on the field to visit wonderful folks.

-[Laban] Right.

And to celebrate our 10 years on public television, we're going to be doing every show this year a wonderful big party.

That's right, we'll have a party every time you see us for the next six or eight months.

-In fact, today is a celebration of a wonderful big brunch.

-[Laban] Right.

-That's what we're gonna do.

-[Laban] A big 'ol brunch.

-Hit it.

-All right.

Now I-- [laughs] Well, that was so charming.

I'm so glad all that's over with.

-[Larry] Yeah, me too.

-Today, I'm gonna do a tomato-lime soup.

Now, if you break that counter down with your heavy, uh, tuchus, [laughs] it'll be all over.

-[laughs] I'm just gonna sit down.

I've had a rough day.

-You don't know what rough is.

Well, I'm gonna do a chilled tomato soup with lime.

And I hope it's good.

I tasted it already when I made it in advance, and it is delicious.

So, we gotta start out with two large carrots that have been undressed, so I'm gonna-- -[Larry] I beg your pardon?

-They're undressed.

They're sans their skin.

They've peeled.

They've stripped.

Whatever you wanna call it.

All right.

Here they are.

And you got to also peel an onion while you're at it.

-[utensil clatters] -[Larry] Place has gas.

Ooof.

-And while we're chopping, 'cause we got to chop now.

This would be a real easy one to do in the old um.

food processor, if you had one.

And of course, we can't afford one here, although I did mine at home in a food processor.

Now, I've got a tablespoon of oil of the young olives that have been smashed and crashed until their oil dripped out of 'em.

And of course, it is that kind of oil that we don't like to talk about because some of our people write in and complain that we use words that we're not supposed to use on TV.

But [whispers] virgin olive oil.

So, it's in there and it's gonna get hot over some medium heat.

[Larry] Oh, I thought perhaps it was of the Ole.

[laughs] -[laughs] Well, you know, we're not supposed to say that either.

-[Larry] Uh-huh.

-A lot of children watch and they don't understand it.

-[Larry] Well, we just did!

-Well, anyway.

All right now, um, we're gonna cut up our onion and our uh.

carrots into small size pieces, and then we're gonna cook 'em.

And in a little bit, we'll add some tomatoes and some other goodies uh.

to this mixture.

And Larry, do you wanna play around a little bit while I'm just choppin' up over here?

-I'm gonna do a sweet potato pancake.

-[Laban] Oh, you're sweet.

-Well, I'm gonna do more than one, I mean, otherwise, we'd be fightin' over it and all that.

I'm gonna do a whole bunch of sweet potato pancakes.

Now, you probably are aware of mashed potato pancakes.

You ever eaten potato cakes?

They're really good, they really are.

In fact, we have a secretary out front, we call her Potato Cakes, remember?

-[Laban] Uh-huh yes, uh-huh.

-But anyway, uh-- -[Laban] Because of the cakes and the other part.

[Larry] The onion on her breath all the time.

But anyway, we do have some sweet potatoes here, which I just dug up fresh out behind the studio, just a little while-- -[laughter] [Laban] Uh-huh, in our garden.

We're just like-- what is that show?

-Can you tell that this is probably gonna become a running bit this year?

I'm gonna do this every show.

Huh?

[Laban] What is that show on public tel-- This Old Garden?

What's the-- the garden, you know, from up there in Boston at the half-price-- -Yeah.

Something like that.

-[man] The Victory Garden.

-The Victory Garden.

-[Laban] Yeah.

This Old Victory.

-You know, where they always, you know, they pull all these things up that you know they just bought at the grocery store -[utensil clatters] -or somewhere and go in, and the lovely somebody.

Marian, yeah, the wife of the producer of the show, cooks them right before your eyes.

-Well, that's amazing.

-[Laban] Uh-huh.

Well, we didn't do that.

-[laughs] Now, what we're gonna do is we're gonna take-- [mashing potatoes] -[Laban] [whoops] -Two cups of canned-- -[skillet sizzles] -Not candied.

-[Laban] [laughs] Fresh.

-Not candied yams.

No, I was gonna say candied.

-[Laban] Oh!

-You're trying to put words in my mouth that wasn't gonna be there, to begin with.

Of-- of candied yams, except without the candied part of it, or just sweet potatoes.

And you take your fork and just smash 'em up.

About two cups worth of them, as a matter of fact.

And while you're doing that, we're gonna be heatin' up a little bit of combination of corn oil and a little margarine over on the hot thang next to me.

Now, to that two cups of mashed sweet potatoes, we add two eggs.

One.

[squirts] and two.

Boy, those are monster eggs, look at that.

[Laban] [scoffs] What size are they?

[Larry] Those are the-- [menacing tone] the eggs that ate chi-- no, anyway.

I don't know, just they're extra-large.

-[Laban] I just thought of a funny joke, but I can't tell it.

-They're extra large.

I don't buy regular ones anymore 'cause they're too small.

Regular eggs, a large egg now is this big.

I've laid bigger eggs than that myself.

[Laban] Well, I know, and I've seen you do it.

Well, you know what's happened?

-What?

-The government has got into it and they've made all the egg producers lay off the steroids.

-[Larry] Is that what it is?

-Yeah.

So, that we don't have any, uh, chickens that are-- -[Larry] Tiny eggs.

-you know, looking like pro football players.

-[Larry] Tiny eggs.

-Uh-huh.

-All right, now that's two eggs and then a half a cup of coarsely grated onions.

Except I'm not gonna grate the onions 'cause what it says in this recipe is a dumb recipe.

It says that what you have to do is you have to chop up a whole bunch of onions and then you got put 'em into something and wring 'em out and put the juice in there.

There's something called onion juice and I had some-- I swear this is true.

I had some layin' in my refrigerator so I'm just gonna put some onion juice in there.

Just a little, be careful now.

Not too much.

Put a little onion juice in there.

And four teaspoons of unbleached, all-purpose flour.

Is that a teaspoon?

I guess so.

Four of 'em.

And we may need to add some or take some away as we go along here, depending on how thick it gets.

This is your thickening agent.

And I'm thick of it.

Now later on, what we're gonna do-- -[both groan] -[Laban] Aw.

I thought you were talking about our agent.

[Larry] [laughs] What we're gonna do later on-- also, this recipe doesn't call for this, but I'm also gonna roll some of this in it.

-[Laban] Oh no!

-[Larry] [laughs] I'm gonna-- I'm gonna roll in it myself after a while.

No, to sort of make a nice cake sometimes, what you might want to do-- -[Laban] Like one of those elephants I saw the other night on one of those nature programs.

[Larry] Elephant Fitzgerald?

-[Laban] No, no.

-[Larry] Okay, and then we got one teaspoon of ground nutmeg.

One teaspoon of ground nutmeg.

-[Laban] Yeah, she wouldn't roll in anything.

Especially nutmeg.

-One teaspoon of ground nutmeg.

This is the good part.

You know that nothing with a teaspoon of ground nutmeg in it could be bad.

A teaspoon of curry powder.

-[Laban] [whoops] I can't believe it!

-Oh, I know you're gonna be excited about that.

And, ah!

Look at that.

Safety comes through again, ladies and gentlemen.

You never know when someone's gonna get a bad load of curry powder to put 'em out, so you have to seal that stuff up for your protection.

[Laban] 'Cause somebody would-- might go through the store and open it up and put somethin'-- -Oh, we hope not.

Oh, let's not even talk about it.

A half a teaspoon of freshly ground black pepper.

And I brought my pepper grinder along today.

And I know it don't look like anything's coming out of there, but I swear, if you look at it over a thing, you can probably see it-- see it in there?

It's in there.

But anyway, gonna take some of that and grind it up.

You know, this grinder's real swell, but it doesn't grind.

it grinds it too fine for me.

[Laban] Well, loosen up a little.

-I-- did the other day, it fell apart and all the seeds came out in my fine dish.

That's enough of that.

I'm tired of it.

And a half a teaspoon of salt.

Well, I have given you the salt, could I have some of it back?

-[utensils clattering] -[Laban] Here.

-Half a teaspoon of salt.

[bottle opens] [Laban] Oh, curses!

[Larry] A half teaspoon of salt.

And.

it's got a lot in it, doesn't it?

Quarter of a teaspoon of cayenne pepper.

-When I get my hands on Doris Ford.

[Larry] Ground red pepper.

She said she doesn't want you puttin' your hands on her anymore.

[laughs] Quarter of a teaspoon.

Ah, where is it?

-No, she took our can opener home-- -[laughs] I swear, she did!

-So nobody would steal it and I've got to use this thing.

-That's why she's not here today.

Said, "I don't want him puttin' his hands on me!"

[Laban] When I get a hold of her-- -She probably took it with her 'cause she needed to protect it.

And eight tablespoons of unsalted butter.

[Laban] She took it home for Harold to fix it.

-Eight tablespoons of unsalted butter.

-[Laban] I can't get anything outta here.

-And eight tablespoons of vegetable shortening.

Well, that all goes in there.

-[utensil clattering] -Now, what we gotta do is mix all that up and then we're gonna smack that down into little patties, little cakes.

And then we're gonna put it on top of the stove, my butter and my oil is gettin' hot right now.

And we're gonna fry those little babies.

Well, not little babies, but these little pancakes.

-[Laban giggles] -And then we're gonna-- I just seem to get in the worst trouble all the time.

[Laban] Well, you remember Ray Charles.

[singsongy] "Well, it's fryin' time.

I guess we're gonna eat 'ya."

-[Larry laughs] -[Larry] Oh, that's true.

-[laughs] -Oh, that's horrible.

It's disgusting.

The most disgusting thing I've ever seen.

I'll tell you what I like to do now.

When I'm making these things up a little bit, I like to just kinda like-- [Laban laughs] Spread 'em out a little bit here.

[Laban] What am I gonna do?

I can't get into this can.

-I need to put a little more in there, I believe, 'cause it's not as thick as I'd like for it to be.

Now, one of the good things you're supposed to do is set this in the refrigerator for an hour or so.

And that's so it'll firm up again.

And also, so that all the flavors-- [Laban coughs, laughs] --will go through the meat of the potato.

Are you havin' a good time doing something else?

-No!

I'm not!

I hate every minute of this.

Doris!

You will get it!

-Uh-oh.

Now, be nice now.

Doris has been nice to us.

-[Laban] Yeah, she has.

But I can't believe she took that can opener home, even if it did belong to her.

-Now, there's your first cake.

[laughs] Half of it fell off.

We're gonna take that in there and fry that thing, all right?

I just rolled it around a little bit in the flour here.

It is a real mess.

Because I got it a little bit thin.

You know, I believe those eggs were a little big.

[laughs] [Laban] [laughs] Well, while you're doing that, I'm gonna drain two one-pound cans of tomatoes.

If I can-- oh, thank the Lord.

[Larry] Lord, this is the biggest mess I've ever done.

I'll put some more in there.

-[Laban laughs] [Larry] If I add a little more.

[Laban] Now, while they're in the colander, I'm gonna cut 'em up.

And I learned to do this last week.

-[Larry] What's that?

-[Laban] Cut up this stuff.

-[Larry] To get in a colander?

-[Laban] No.

I had some real ugly teenager show me how to do this.

-[Larry] An ugly teenager?

-[Laban] Mm-hmm.

[Larry] Now all the ugly teenagers will be writin' in all huffy.

-[Laban] Well, what else is new?

But you have to cut 'em up here in the colander so they can drain out.

And then you're gonna put 'em in with your carrots and onions, which are sautéin' over here.

And I hope not burnin' up too bad.

You don't want 'em to-- you just want 'em to get transparent and not.

-[Laban humming] -[utensils clattering] [Larry] Well, there's the last of my little cakes I'm puttin' in there.

I'm gonna put that in there too.

-[Laban] Little babycakes.

-And we're just gonna fry 'em all in there, real good.

-[Laban laughs] -What are you laughing at?

[Laban] Nothin'.

[giggles] [Larry] You're making fun of my cakes.

They'll do fine.

Just put 'em in there and fry 'em real good.

Don't hurry 'em any, either, 'cause you got to cook them all the way through.

[Laban] You can't hurry cakes, right?

[laughs] [Larry] [laughs] You just have to wait.

[utensils clattering] 'Cause cakes don't come easy, it's a game of give and take.

-[Laban laughs] -I don't know what it means.

Anyway.

-[Laban] Yeah, I've got to-- a cup of chicken stock.

Which is easier said than done out of this.

[Larry] You know, the wonderful thing about this dish is, even if it doesn't get done, it's good raw.

-[Laban] Oh, no!

-[laughter] [Larry] It is!

What?

I mean, what could be wrong?

The-- the things are pre-cooked.

What could possibly hurt you?

-[broth being poured] -Now, you gonna have one cup of chicken broth.

-[Larry scoffs] -[dishes clattering] [Larry] Ah, reminds me of down by the old mill stream.

[both laughing] We used to be down there all the time.

Uh-huh.

-And that goes in too.

Uh-huh.

[Larry laughs] Now, you have to cook this until all of your carrots get tender as the night.

[Larry] Another good song, you might add.

We'd sing it, but we don't have the right instrumentation.

-[Laban] While we're doing that, I am now going to, uh, get together the other things that have to go on this dish.

Namely, the lime juice.

One juicy lime.

Ooh.

Some corruption down in here.

[Larry] I'm cleaning off my area.

[Laban] Oh, I'm so glad.

[Larry] 'Cause I [chuckles] I might have to leave in a hurry and I don't wanna leave-- -[Laban] Yeah, you need about three tablespoonsful of this [thumps] lime juice, which is-- [Larry] What is it you're makin'?

-[Laban] Soup!

-[Larry] Oh, okay.

I just kinda lost track.

-[grunts] All right.

Now, after this is cooked-- we'll pretend this has cooked for a long spell-- you wanna put in here uh, a cup of chicken broth, which we put in, a pinch of shug-shug, as Bly is so wont to say.

[Larry] Are you real happy with this recipe?

Have you tried it in advance?

-Yeah, it's tasty.

[Larry] Are you real thrilled about it?

-Yeah, it's fine.

-[Larry] Is it really?

-[thumps] Yeah, it's good.

-[Larry] Would you serve it to me if I came over?

-Oh, I'd serve anything to you.

-[Larry laughs] -Where's that salt?

-Ah, it's right here in front of ya.

[Laban] All right.

Oh.

-[Larry] Whoo!

-And we need about a teaspoon of salt.

-I hope these aren't burning.

-And I hope they aren't too.

-[Larry] [humming] Oh, Lord.

-I'm gonna turn this baby up.

There we go.

-[Larry] Oh, they look awful.

[Laban] Well, no, they look all right.

That's an awful lot of flour coatin' on 'em though.

[Larry] Well, it's not gonna hurt anything.

It might gum ya up a little bit.

-[Laban] Alright.

-[Larry chuckles] -[Laban] And now we gotta have.

[scoffs] Okay.

We gotta have some pepper in here.

-[Larry] It was the only way I could handle 'em.

They got too juicy.

[Laban] Maybe a quarter or a half teaspoon of pepper.

I like it zingy.

All right.

-[Larry] Mm-hm.

-Well, there's two of 'em that look fairly-- -And this is our lime juice that we're gonna put in.

That's three tablespoons of lime juice or the juice of a lime.

Put that in there.

And then we gotta have some freshly chopped parsley.

[Larry] This recipe does go on so, doesn't it?

[Laban] Oh, it does.

You said it.

Just on and on and on.

Anyway, you get a tablespoon of this stuff and then you need, uh, a tablespoon of fresh herbs or a half teaspoon of dried herbs of some kind.

And I thought today I would use some tarragon.

All right, now-- -[Larry] Oh!

That's my favorite.

-Put some parsley.

-[Larry] I love tarragon.

[Laban] And I'll stir that in here.

And then we'll put in uh, about half a teaspoon of tarragon.

And a healthy dash of Tabasco.

[singsongy] Tabasco, Tabasco, we've helped and added Tabasco.

Now, there we are.

Now, stir all of this up real good.

And as I said, now, after this has cooked for about half an hour and your carrots are tender.

then you let it cool off a little bit.

And you will add to it one and a half cups of low-fat or nonfat yogurt.

And run it through your food processor.

And then let that mixture chill overnight and your soup will be there and it will be ready.

-[Larry] This a cold soup?

-This is a cold soup.

Cold as cold can be.

[Larry] Hmm.

I love cold soups.

-Well, so do I.

Well-- -I'm real partial to 'em.

I guess it's a good thing I am.

Looks like that's what I'm gonna have to eat today, whether I want to or not.

-You're gonna have to eat whether you like it or not.

Right.

You got it.

-Well, these potato cakes are just looking beautiful.

They really got nice and golden brown on the edges.

[Laban] Let's get our recipes up.

[Larry] Got a little flour on them there.

[Laban] Everybody get your pencil and paper ready.

-[Larry] Hmm.

-[Laban] All right.

Now, here goes, we'll go as slow as we can.

Chilled Tomato-Lime Soup.

A tablespoon of olive oil.

One large onion, chopped.

Two large carrots, peeled and chopped.

Two 16-ounce cans of tomatoes, drained and chopped.

One cup of chicken broth.

A pinch of sugar.

Now, we--the lovely Carol, our directress, put a pinch of salt because that's what was on our recipe, but it was a typo and should be sugar, but that's all right, Carol, and we love you and it wasn't your fault.

You're completely absolved of sin.

[Larry] Now, we won't hold it against you, Carol.

-[Laban] Too much.

-Even though you did stupidly not realize it in advance.

[chuckles] [Laban] And then salt and freshly ground pepper, if you got it.

If not, regular pepper out of the can's all right.

Then one and a half cups of plain low-fat yogurt.

Three tablespoons of fresh juice of the lime.

One tablespoon of chopped fresh parsley.

One tablespoon of chopped fresh basil, if you got it, or it could be crumbled dry for a teaspoon.

And a dash of Tabasco.

And that's the recipe.

[Larry] Perhaps you ought to read that again, Laban.

-Oh, I can't see it that good.

-[Larry] Sweet Potato Pancakes.

Two cups of smashed sweet potatoes.

And to that you add some eggs.

I would suggest you use just 'em little old eggs.

Don't use those big ones like I did because I had to throw a powerful lot of flour to 'em to get them under control.

[chuckles] [Laban] Uh-huh.

[Larry] Half a cup of coarsely grated onions, which you squeeze the juice of into this mess.

So, I just went around that and use onion juice.

If you got it on hand, go ahead.

Four teaspoons of unbleached all-purpose flour.

One teaspoon of nutmeg.

A teaspoon of curry powder.

Half a teaspoon of freshly ground black pepper.

Half a teaspoon of salt.

A quarter of a teaspoon cayenne red pepper.

Eight tablespoons of unsalted butter and vegetable shortening, for cooking it into.

These are pretty, look at these.

-Oh, they are.

-They really are.

-Coming out real good.

-They've sort of cooked out real prettily.

[Laban] You use syrup on them or something?

-No, you just eat 'em like you eat any other potato cake.

I reckon you could, though.

No reason why you shouldn't.

-[Laban] Mm-hm.

Sure.

-I wouldn't think so.

Anyway, it'll be interesting to see the combination of flavors of the sweet potato and the onion.

-[Laban] Uh-huh.

Well, let's go on over here to the table.

-Well, aren't we gonna have the kitchen witch come in?

I swear.

-Oh, Miss Witch, I swear!

Our first show and I forgot her.

-I worry about you.

Yes, he already has left her out.

-All right.

Oh, witchy woman, come on in.

-I don't know.

-[whoops] -She said something about-- oh, there she is.

Okay.

Said something about riding a motorcycle in this year.

-Oh, she hasn't gotten any better lookin'.

-She was gonna ride a motorcycle in this year.

-Yeah.

-But, um-- -"Dear Men, We, the children of your audience, "demand that you do a party for us.

"Nobody ever pays attention to us kids except when we're involved in drugs or something illegal."

[Larry laughs] "We want to party hardy, chumps."

And it's signed, Billy and the kids.

Okay, next week, we'll do a children's party.

-Hmm.

-You cook the ones under one and I'll cook the infants, all right?

Let's uh, go on over here.

And I'll go 'cause I've got to dish out my soup and decorate it.

And we've got some mail and a magazine.

-[Larry] Can I go too?

-Sure.

-[Larry] Oh-- -Go too.

-Yeah, you can go too.

-[Larry] I-I thought you were telling me that I couldn't do it 'cause you were having two.

[creaks] Excuse me.

[scoffs] Terrible.

I'm caught.

Oh, I'm so afraid I'm gonna-- I'll keep that away from there.

Okay?

-Mm-hmm.

-'Cause otherwise we'll melt it down real good.

-While I'm decorating this, why don't you tell everybody about the uh--[clears throat] -I will.

We have, in the past couple of months prior to our first program this season, appeared in one of these unnamed.

can we name it?

-Oh, sure.

-I'm sure we can.

The National Inquirer.

And there's a picture of Laban right on, oh wait, wait-- -No, no, no.

-That's-that's wrong, I believe that's somebody else.

Oh, inside we have our own recipes in there.

What was this one?

This was uh, an August edition.

And there's a lovely picture of Laban.

-[Laban] No!

No, no, that's you.

-No, wait a minute that's, uh-- -[Laban] Or is that your sister?

-That's Linda Evans, I believe.

They didn't run our picture; they just ran my chicken.

That's all they ran.

But we did, we had a whole bunch of recipes in there.

"Tasty dishes that won't take a big bite out of your budget.

"Budget-conscious cooks can whip up delicious meals "on a shoestring with these simple recipes from the Cookin' Cheap cookbook by Laban Johnson and Larry Bly."

Right there.

-Aw.

It was real nice.

-If you give me that plate, I will also set some of this over there so you can-- -All right, go ahead.

This is a letter from James Sheryl of Chesapeake, Virginia, who says, "Dear Cooks, I enjoy watching your show "because it is informative and entertaining.

"The recipes you offer are valuable "because they are simple "and their ingredients are easy to obtain.

What is best on your show--" -[dishes clattering] -"however is the humor.

"Your approach to cooking is fun and entertaining.

"Uh, project is a welcome addition to the usual fare as formal too serious cooking programs."

Well, James!

Thank you so much for saying so many nice things.

Anybody say anything nice over there?

-No, not really.

Uh, it says, "Tell that big one that he makes me sick."

-[Laban] Oh, no, no.

-No, no it doesn't say that.

It says, "Gentlemen, the way you cook makes cooking look like so much fun."

That's from Sandy Grubb of Abingdon, Virginia.

-[Laban] Aw.

-We have some others too, but I wanna get into stuff-- -[Laban] Yeah.

Let's-- [Larry] Well, isn't this a lovely presentation?

-Uh-huh.

Well, it was pretty until you put your spoon in it.

-Well, I have to eat it, don't I?

What am I supposed to do?

Drink it out of the cup?

-[Laban] Very delicately.

-Hmm.

Yeah, we'll give this-- well, that is a respectable soup.

-[Laban] Uh-huh.

Tain't bad.

-[dishes clattering] -It's very interesting.

-[Laban] Mm-hmm.

-Hmm.

-All right.

-I think I kinda like that.

-Tart.

-Not bad.

-Now, let's try this potato pancake.

-[Larry] Sweet potato pancake.

-I wish I had the maple syrup, though.

[shrieks] [both chewing] [crew laughing] [Larry] It tastes like it's missing something.

-Uh-huh.

The maple syrup.

[laughs] -You know, I do.

I believe it needs more sugar, but it didn't call for any, you know.

It didn't call for any, whatsoever.

-Mm-hm.

No.

No.

Well, I think-- I think it's a little-- it's a little flour-y.

-A little maple syrup-- Yeah.

I'll swear, it is a little flour-y.

You got to flour the edges of it a little bit.

You do that with a regular potato pancake.

But it is, um-- -[Laban] Mm-hmm.

Interesting.

-Interesting.

-[Laban] Yeah.

Would you cook this at home?

-[Larry] No!

Uh, I don't-- hardly worth the effort.

But anyway.

-[laughter] -[Laban] What else is new?

-Well, it's-- it's okay.

Come back again, will you?

-Yeah.

It'd be a good idea.

-Visit us again.

Bye.

[♪♪♪] [music fades out]