>> 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 [MUSIC] [MUSIC] the barn and the 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 Farmer's Kitchen.

Mrs. Farmer, what are you doing here?

I'm here to eat but you're looking ravishing.

You look very ravishing as usual.

Thanks for lying.

You know what?

Let's.

Let's roll our sleeves up.

Or in my case sleeve, I've got mine rolled up already.

It's time to get to work.

That's right.

You know what?

My dad, was talking him on the phone the other day, and he says to Tim, you know what I want really bad.

I've been thinking about this since I was a kid.

He used to go someplace to a fish fry, and he remembered exactly how he wanted his fish.

I said, Well, Dad, do you want a beer batter?

He said, No.

He says, he says, I want to taste the fish.

He said, I don't want it to be overbearing.

He said, I just want I said, Do you mean like a cornmeal flour batter?

So a light batter.

Just a light.

Yeah, just a light batter.

Like a country batter.

Like when you had a fish fry as a kid.

Right.

Now, overwhelmingly on our show, we've done things like garlic butter, white wine, capers, you know what I'm talking about?

We also done beer batter after beer batter after beer batter and it changes about every week because I find a new secret that works.

That's right, you do.

But anyhow, tonight we're going to have our fish fry.

Why are we doing that?

Because we've been fishing lately.

Where'd we go?

We went to gosh, we went to Cumberland, we went to Dale Hollow, we went to Alabama.

We fished at Smith Lake.

Now we have put a lot of fish in the freezer here lately.

Sometimes we get back late and we've cleaned the fish, and I forget to label.

Yeah, and then we forget what's in my bag.

And I think these are spotted bass.

On this meal tonight.

You can do crappie, you could do walleye, you could do spotted bass, you could do largemouth bass.

If you catch one and keep it, that might start a fight out there.

That's right.

Some people keep them, some people don't.

Now, I normally don't keep a small mouth bass.

That's just me.

Now, recently I went to Cumberland and Dale Hollow, and I was hoping to catch some spots and all i caught was small mouth.

That's right.

So I let them go.

Then we went to South Holston Lake in Tennessee and look at all these nice fish.

We caught.

All small mouths.

They got to go back because they're huge.

You're freezing to death.

I was freezing.

So tonight, we're going to take some of the fish we caught and this is our normal fish fry type of night.

Right.

This is what we have in our house.

This is what dad's going to get next week because we promised we would go there.

But you're going to start out tonight with making something Kelli calls Cowboy Candy.

She makes these these are so good.

They're so tasty.

They're so many things.

And they are kind of like candy to me.

Now, you can take the seeds out or leave them.

They're going to be a little hotter.

But Nicki is going to make us a batch of cowboy candy, which is just pickled jalapenos right?

Delicious.

So let's get this started Mrs. Farmer.

>> And I'm going to have you start the burner for me and I'll cut my last two here.

And this is a third cup of vinegar, apple cider.

Put it in?

Go ahead and put that in.

And this is three quarters of a cup of sugar.

That's a good start.

And you'll be my stirrer for that.

Okay.

Three more ingredients.

All right.

We need this is chili powder.

We need three quarters of a teaspoon.

There's a half... half a teason of that.

I love turmeric.

Yes.

>> You know, I remember Mom was doing pickles and you could always smell turmeric.

Oh, yeah.

>> And ginger.

And ginger.

And that's a half a teaspoon of that too.

So that's it.

Five ingredients.

That already smells delicious, doesn't it?

And we're going to do you get it to a boil for me.

And when it gets to a boil, we're going to turn it down to simmer.

We're going to add these to it.

I don't have anything fancy like when you made your bread.

No we can let it go slow.

You did good.

You did really good.

We're going to add these in and we're going to let them just simmer for 4 minutes and then we put them in jars.

>> One thing, let's remember this about our peanut brittle that we make, if you had dental work, watch it.

That's right.

Or dentures.

That's right.

>> Now, one thing about these.

This is not something this is not like we're making jelly or this isn't something you put on the shelf.

This goes in the fridge.

You keep it for maybe one, two, maybe three months at the most.

You just eat it.

Exactly.

Short shelf life.

Yes.

Just like our dandelion jelly in the spring.

Or our red jelly or violet jelly.

That is not something you seal up and you keep for three years.

That's something we're going to use in a very short amount of time.

Now, dandelions bloom all summer long.

You can make it, make it, make it.

Once you open it, put it in a fridge just like these.

Right now, when you're buying jalapenos, it's funny how sometimes they get a little more heat, sometimes a little less.

This batch is not real hot.

My eyes didn't even burn.

So I think it's okay but you got to be careful.

when you're cutting them up.

Those seeds in the inner part.

There.

There's, there's your boil.

Okay.

Go ahead and turn it down.

All right, let's get that to, like, a simmer.

And I'm going to add these in, and I'm going to have you stirr them for me.

Ok. And we're going to time, for 4 minutes?

For 4 minutes.

We're going to time, and then we're going to put them in jars, and they can go in the fridge.

Typically for the best flavor.

I think they want them to set for about a week before you eat them.

They get better the more they sit.

Think about that hot mixing with that sweet.

But we ate some the other day after it was good and they weren't terrible.

Now >> so this is quick and easy.

You can use them so many recipes, so many recipes that have that nice pickled taste, but you get a little bit of heat, too.

Wonderful, wonderful stuff.

This >> is going to make three little jars exactly.

This batch.

It looks like our 4 minutes are up.

Isn't that simple?

That's it.

Yep.

Now I'm good.

Yes.

And I use it.

I like to use a fork and just pull out and fill these.

Then pour the juice in?

Yeah then we'll pour the juice in.

I just don't want to pour it all over the counters.

I think I'll be >> saving.

Yeah.

So many recipes you can use this in.

And >> you know, you could take some people don't want them as hot.

I made a batch where I took all the little seeds out.

You could do that, too.

But you like them hot.

I like a little heat.

Yeah.

So how many peppers you cut up for these three jars?

I just did five for these three jars.

Yes.

I mean, there's just one in there for you.

A couple more.

We'll jam them all in there.

Don't you think?

Yeah, now you know me.

We bought a lot of store-bought pickled jalapenos.

You'll just eat these, won't you?

>> And we use those in a lot of recipes, so we'll, we'll switch over to ours.

That's right.

>> Pretty even see how it does almost does perfect for us.

Think that's the perfect batch for those for my three little baby jars.

All right, seal those up.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] >> Making the coleslaw on the mandolin.

Hmm hmm hmm hmm.

Oh [MUSIC] >> it's beautiful.

We have cabbage all over the kitchen.

And it's, we're making a mess, but I don't know if it's worth it.

Beautiful mess.

To me, this is just the easiest way to do it.

Fresh.

I got on to my, >> serrated edge, I guess you could call it on the mandolin.

Some of these old time recipes you know, you get from somebody else and you kind of doctor them to to get them like you want them.

I remember going somewhere, and I can't remember where it was, but this lady had the best coleslaw I'd ever eatin in my life.

And I said, Can you tell me that recipe?

And she said, I would tell you, but I'd have to kill you.

And so I kind of you know, I kind of laughed and kind of hung my head because it was really good stuff.

And she came up.

She said, I'll tell you something.

She said I was a lunch lady for a lot of years, and she said, I cook for this little cafe down the road.

She said, This is my top secret recipe and this has been so long ago.

>> So you're allowed to give it out.

I'm allowed to give it out now because the because it's public domain now it's >> after 70 years.

Okay.

So anyhow, this was her lunch lady recipe.

I like a little mustard in mine.

Mmhmm.

There's a restaurant down in the western part of the state that serves barbecue.

You know what I'm talking about.

>> Yes, I do.

They have mustard.

I like that.

Yes.

So I'm going to give you the secret recipe.

Now, some people like a vinegar base slaw, so I like mayonnaise base.

>> So if you're going to do a great big head, this wasn't a huge head of cabbage.

You're going to need two cups of mayonnaise.

You need equal parts, a third cup of sugar and a third cup of white vinegar.

Now, if you don't have white vinegar, you can use sweet pickle juice, or dill pickle juice.

Top secret.

Now, I like a little mustard, so that's probably a tablespoon of mustard.

Just get a little bit yellow.

You can use some mustard seed too.

Some people use celery seed.

So we're going to take some carrots, some fresh carrots.

I'm going to put these in here.

[MUSIC] Makes me nervous because I've left a little bit of hide in there.

You ever done that?

Yes.

I'm being careful Let me see what you got.

I'll dump that in.

A little bit more?

Oh, yeah we need some more carrot.

Now this is obviously with the sugar and vinegar, It's going to be a sweeter coleslaw, mayonnaise based.

That's just the way I like it.

That's the way Nicki likes it.

That's right.

A lot of times when we serve this to folks, they say that's the best coleslaw I ever had.

And so every time they say that, I thank the lunch lady.

That's right.

So there's our base.

That looks pretty.

Now, the original recipe calls for two cups of mayonnaise.

That's our great big head of cabbage.

I don't know that we'll use all that, but let's try to add everything accordingly and see where we go.

All right, so >> there's your third of sugar and that's your third of white vinegar and a whisk makes it nice.

And let's not forget our mustard, if you like, that sort of thing.

Some people do, some people don't, but that's the base of the recipe.

You'll have a great coleslaw >> right there.

Now, see how it gets that little yellow look there.

Oh, reminds me of that restaurant.

You know what I'm talking about?

I do.

It starts with a K, but has an N sound.

Oh, wow.

That's good.

Very yummy.

Now I want you to look at that.

Is that not like what you buy in a store?

Perfect.

We're going to try to keep you from going to store at all.

That's right.

Just doing everything at your house you won't even need the store.

All right Mrs. Farmer.

So let's see what we got.

How much you want in here to start?

It looks like a good start.

Good start.

So where we go from there.

Now that looks like any Store-Bought brand you can buy.

That tastes good.

I tasted it.

That does.

Smells good.

It depends on how much you want in here.

Some people, like, there's a little dry, some people like there's soupy.

I don't want mine soupy but, every bite I want to have some in there.

I want to be able to taste that sauce.

Is that perfect?

It's perfect.

Southern lunch, lady coleslaw.

I like it.

Looky there.

Beautiful.

Let's put that in a new bowl.

Now we want to put this in a container.

We can reseal it, put it in refrigerator, because I'm sure we won't eat all this tonight.

Even though... You might.

I can get a good head start on it.

I like celery seed.

Want to top that off a little bit.

I like it.

Celery seed.

Does that look beautiful?

Looks beautiful.

Mm hmm.

So there's our basic coleslaw recipe.

Delicious.

But if you want to tang it up just a bit, take your peppers, cut them up just a little bit.

Pop those in and mix them up.

Oh, remember our cowboy candy.

We just made.

Now we're going to take our cowboy candy.

We're gonna just.. toss that in, mix it up, and it's just a nice little addition.

Is that not beautiful, Mrs. Farmer?

That is beautiful.

>> Now, let's pop that in the fridge.

Ok. Because we got a fish fry coming up.

Yes we do.

And you gotta have coleslaw with a fish fry.

Yes, you do.

[MUSIC] [MUSIC] Who'd you learn to cook from?

My mother.

My grandmothers.

Both of them?

Yeah.

Both of them.

How about you?

You know, I watched people, you know, I was always around people that hunted and fished.

I remember PR's grandmother, Ruby.

I remember going squirrel hunting and she'd come back.

And her muscle memory.

She had a big ol knife.

She'd clean that squirrel, and she'd fry those squirrels up.

And they were absolutely wonderful.

And I started watching folks and paying attention way back then.

PR would remember those biscuits and gravy and squirrel that she made.

Oh, my goodness.

Hush puppies.

A buddy of mine Jim came over a while back and he made some hush puppies.

This is his recipe.

Now, we made one just very similar to it, but we're going to change this up just a little bit for Dad because Dad likes his really sweet.

Yes he does.

And so do I.

So to do this, first of all Mrs. Farmer, we got to have some yellow sweet onion.

Now, if you get Vidalia onions.

Oh, they work so good in this.

We're going to take, that's a medium onion, I would say.

It's a yellow sweet onion.

We use about three quarters of this onion.

We're going to chop it up real fine.

We want that spread through the cornmeal.

We're going to use white bolted cornmeal.

You could use yellow but we got white.

So we're going to take two cups of cornmeal, one cup of flour, self-rising, two cups, cornmeal, one cup flour.

Got your onions here.

Get that nice and mixed up.

[MUSIC] Now you want some salt and you want some pepper.

Depending on what your taste is there.

But you want also, a cup and a half of buttermilk.

Are you crying?

I'm so excited.

That was a strong onion.

It was strong.

And so we're going to take our ingredients, mix them all up.

So I put salt and pepper in here.

I like my salt and pepper.

I'll start putting the buttermilk in, the wet stuff, and let's go ahead and put our egg in.

Okay.

Now, the sugar that you put in, it's totally up to you.

You can put a lot, or you can for a little.

I like my hushpuppies sweet.

You can tell tonight our sides little sweet thing going on.

I like sweet.

Because we don't have dessert.

We don't have dessert.

But these hushpuppies, ohhhh, they're like dessert.

So let's go over it one more time.

Two cups of cornmeal.

I use white bolted.

One cup, self-rising flour, an egg, three quarter of an onion again, if you can find a good vidalia onion man that'd make this perfect.

And you want to make it just stick on the spoon, bout like that.

Mrs. Farmer, I'll let you stir that up.

Alright.

And I'm going to continue more sugar, just put a little bit of sugar there.

Okay.

Maybe it's a little bit.

Not too much.

Just a bit about that much.

We don't want too much sugar in there do we Mrs. Farmer.

Not at all.

We're trying to get skinny.

That's right.

Because I'm going to the beach.

Are ya?

I'm going to be in the one arm muscle man contest.

Can't wait to see that.

All right.

Look good?

That does, Oh, smells good too.

That's does smell really good.

We'll put that in fridge.

Let's set about 20 minutes because we got other things we're going to have to do.

Now what we're gonna do a little while is once we get ready to cook these up.

I'm going to take me just a little scooper, a little melon scooper, Your eyes are still red from the onions.

I know I'm still crying.

We'll scoop that in there, put a little oil on.

Scoop it, drop it up.

Oh, yummy.

Put it in the fridge.

[MUSIC] [MUSIC] So we're getting there Mrs. Farmer.

We are.

The main course is the fish.

That's right.

Which is coming later.

But you know what?

We don't do a lot of trendy things or faddish things.

But I saw something years ago.

A fellow, he was making French fries.

Now, this is this is not a secret.

Right.

But a lot of people will soak them in water.

Get that starch out.

For a couple hours.

Get the starch out.

Yeah.

This is a russet potato.

There's a guy in New York that's been doing this for years.

He's supposedly got the best French fries in the world.

Yeah.

So this is not a trick, but if you haven't seen it, this is how we do it.

Makes the best fries ever.

It makes the best fries.

So Nicki cuts them up.

It's a russet potato.

There's nothing like homemade fries.

Right.

And you just soak them in water for a couple of hours.

Right.

Then after that, you fry them.

Now, you don't completely fry them.

What you do is you fry them up to point about 300 degrees.

Right.

Til they almost start to get a little bit of brown look, then you take them off.

Right.

And you let them set.

RIght.. And here's the great part you set them aside.

So when you get your fish going, you got your hushpuppies going and everything's almost ready.

Then you bring them back.

They've already been fried.

Right.

Then you hit them with a little more heat at around 350 and let them get good and hot.

Oh, they cook up faster.

Yeah, they got a crisp on it don't they.

I've heard that some restaurants will do this, leave them overnight.

And they that's how they do their fries all day.

They're just pulling out like this.

Cut them up today before, leave them soaking all night.

Get some of that starch out of them.

>> Boom.

Yes.

All right.

How do you cut them up?

All right.

However you want.

I made these long this time.

So you just peel.

This is a a russet potato and I've made them small fries.

But this time I made us nice long fries.

Make it thicker.

We like I'm thin >> and there's nothing like fresh fried potatoes.

No.

It's just beautiful.

And what do we use when we're cooking and our fish fry when we're making our hushpuppies, we're making our french fries.

I like peanut oil.

It just tastes better.

It's a little more expensive, but it tastes really good.

I have always used peanut oil for my fish frys.

We like our fries thin.

Some people, you could make these thick.

But we're like a thin fry person aren't we?

Yes, we are.

And this is just one potato.

And usually one potato will do us unless we're being piggies, and we need more.

You know, if you wanted to do this, in duck fat or beef tallow, it's absolutely wonderful.

It's a little more expensive, but beef tallow used to be super cheap.

Then they came along with the supposedly healthier vegetable oil.

Come to find out, the beef tallow is probably healthier.

Right.

So can we go back to the beef tallow Nicki?

That would be nice.

Could you talk to somebody?

Yeah, I'm sure they'll listen to me.

So those will make beautiful.

Yes, beautiful French fries.

And earlier we did that, and we've had those sitting for 2 or 3 hours.

Here's what they look like.

They've been soaking in cold water.

And they're ready and we'll pop those in some water.

All right.

And one thing we do need to do with these now, though, is I'm going to get a cookie sheet out and we're going to make sure these are totally dry with regular towels.

Yeah, regular towel, cause paper towel it will stick.

We want to do, get them totally dry before we even start.

Put that water in oil and it's not good.

I want to get them dry, dry so let's do that because we're getting close Mrs. Farmer.

Yes as are.

Okay.

Now, these fries may seem a little involved, but it's well worth it.

It is worth it.

But again, the one thing that I like that I really like which makes this handy is you go ahead and flash fry them at about 300 degrees and we can go and pop them in there because we're up to 300 degrees.

And we're going to leave them in there 3 to 5 minutes.

You want to get them just a little bit like they're looking to be brown.

You don't want to crisp them up.

Then you set them aside.

You can let them set for an hour or so if you'd like to.

Til you're ready.

That's what's nice.

Yeah.

Yeah.

And by the time you get your oil hot and your hushpuppies going and everything rolling in at the same time, you can pop right back in.

It's really handy.

When you pop them in there, it's going to bring your temperature down.

So try to keep it up around 300.

Now, these, as you can see, they're not brown, >> but they're cooked a little bit.

Separate those.

We're going to come back in a little while.

Make them wonderful.

Finish them up.

>> At this point, we're going to mix up some fish batter.

This is top secret stuff.

Yes, it is.

Tip top secret stuff.

So get your pencils.

All right.

Let's get our other pan Mrs. Farmer.

Now [MUSIC] years ago, you and I used to go down and eat at a restaurant in Frankfort, called Harry's.

Right.

Harry would have rabbit on occasion.

He had greens.

He had really good greens.

He did have good greens.

He told me the secret about how he made the greens.

And I watched him fix catfish one time.

Now, his catfish recipe was almost the same as mine.

So here's the batter for the perfect fish fry.

This is not your beer batter.

Right This is just plain and simple country.

Equal parts, cornmeal and flour, but season your flour heavily with pepper.

I like pepper.

And what do I use, Mrs. Farmer?

What kind of pepper?

You like a lot of tellicherry.

Yes.

You know, I'm telling you, it's just something different about it.

I love it.

I put a lot of tellicherry pepper in here, and I put some salt.

Now, it depends on how much salt you like.

I like quite a bit, in mine.

And if you have reasons that you shouldn't be putting salt in, listen to your Doctor, don't listen to me.

Harry would come back with some Cajun seasoning.

Give that some flavor, and he put, surprisingly, quite a bit in there.

Yeah.

And it doesn't overpower, believe it or not.

And there's something about this frying process.

You don't get overwhelmed with the taste of the Cajun seasoning, but it does add a nice kick.

Harry had the best catfish going, and I can tell you that I wish he'd open back up.

He had the best stuff in town.

He did.

You know, Harry shared that recipe with me on Kentucky Afield years and years ago, years and years and years ago, we'd go down there and you could take X amount of pieces of meat for X amount of dollars, like three or four pieces for X and say, Harry, I want eight pieces.

You can't eat all that.

You would.

I'd say watch me and I did.

So a little something I've learned over the years.

A lot of people say, Yeah, you want your you want your oil about 350.

Some people even say 375.

Yeah.

I don't think you have to go that crazy on your temperature.

I like to start off about 325 and then pop everything in and keep a real close eye on your temperature.

And we kept our oil hot.

Well, we're still, we're already over 300, so I'm gonna dip that in oil and I get my little scoop going here and I'm gonna plop me out... Yummy.

>> And those are going to stick to the bottom right off the bat.

I can help you.

Gotta loosen them up.

Yeah.

Hmm, hmm, hmm.

I'm telling you [MUSIC] what, I'm excited.

We can't beat these.

We put just a little bit of sugar in there Mrs. Farmer.

Those sweet onions.

Oh, now you can put corn in here.

A lot of times, if we have some fresh corn, we'll put fresh corn in there.

And every now and then, once you're hushpuppies get going you'll see them brown on the other side.

Just kind of lightly turn them over.

Let them get brown all the way around.

All right, [MUSIC] >> those look amazing.

Why did they call them Hushpuppies?

I remember going to fish fry in Alabama one time when I was a kid, and mom and dad and then some people and and he explained to me, I think his name was he was a preacher, his name was Brother Hale.

And I said, Why do they call them hushpuppies?

He said, because watch this.

They >> had dogs all over the place.

The dogs running around, you know, barking, trying to get something.

So they would throw a little piece, a little piece of the batter in there and throw on the dogs.

It would hush them.

It would hush the puppy.

Okay.

All right, all right.

Can I throw my fries in?

Yes you can.

The temperature is right.

[MUSIC] [MUSIC] Look at the fries, they're starting to, starting to go crazy.

Alright now >> look at those fries, they are beautiful.

I'm excited about these.

Now when they come out, if you wanted to take a little salt and put on there, you could.

I think we should.

Oh!

That [MUSIC] [MUSIC] [MUSIC] [MUSIC] >> was stressful.

Everything came together at once.

You know what?

I got to tell you though, I got to admit.

We fried so many pieces of fish, I had switched to yellow better.

Okay?

We ran out of white batter.

We kept eating it.

I know.

It's delicious.

I know you've already had some.

Thank you.

That's the choice piece off the end.

Wow.

Just just enough spice.

Wow.

It doesn't overpower.

Delicious.

Oh.

Mmm, try a fry.

Oh, fries are phenomenal.

Oh my goodness.

Look at those.

Nice and brown, crisp, crunchy.

Better than any you can get anywhere.

Can I try your?

Look at these.

Oh, wow.

Perfectly brown.

Hmm.

Hmm.

[MUSIC] Those are good.

Just like I remember as a kid.

They got to be sweet.

And coleslaw is always delicious.

Now this, I can live on.

I know you like the coleslaw.

Hmm, hmm, hmm, hmm, hmm.

[MUSIC] [MUSIC] So good.

Wow.

To me, that's a perfect plate of food.

Mm hmm.

That's country.

Everything on this plate is something I've learned from hundreds of years of cooking experience from different folks.

Now Mrs. Farmer, we've got all these gazillions of recipes.

If you want to look up a recipe, where would you go?

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

You would.

I do.

I've gone there, too.

I know.

Sometimes I forget how much I put in something.

We measure now, Kelli makes us measure.

That's right.

So Mrs. Farmer, this half hour is up.

Yes, it is, we're going to turn everything off except for one little light.

Light a candle, have a nice romantic fish dinner.

All right?

Because it's all about good times, good friends, really good eats.

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

Mmm, Mmm, Mmm.

[MUSIC] [MUSIC] [MUSIC] >> Funding for Tim Farmer's Country Kitchen is brought to you by Amazon 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