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

In Tim Farmer's [MUSIC] Country Kitchen.

[MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] We gonna cook somethin good now.

>> Hello, welcome to the Farmer's kitchen, because it is our kitchen, Mrs Farmer.

That's right.

You know, somebody asked me one time.

They just started watching the show.

They said, What's your real name?

I'm like, it's the Farmers.

Yeah.

So this is Farmers.

This is the Farmer's kitchen.

That's right.

And the Farmers are making breakfast tonight, we don't make breakfast very often.

We don't do we?

And sometimes we make it for dinner.

That's right.

Or supper.

Now all over people say dinner/supper/lunch for different things.

But anyway, the final meal of the evening.

That's right.

Sometimes we have breakfast.

Now we've been working up our pig.

Now that's a long process.

That's more than one week show.

Last week we're working up Nicki's favorite pickled pigs feet.

She can't wait to try them tonight.

They've set for a week.

They look really good.

So excited.

Now, one thing we have been doing is rendering lard and rendering lard and rendering lard.

I'll show you what our first batch looks like.

Now that's some, look how white that turned out.

Now, remember when it sat last week, here's a shot of it last week and we just took it out.

This is what the end product is.

You used some today.

I did.

It's so good.

This is our first renderings.

This is a second.

Now you see how it has got a little color to it?

Now that we'll use to season skillets, and even fry stuff and things like that.

There's nothing wrong with that, either.

Now, after we render our lard out of our fat.

That's what you have is cracklins.

After you fry, though, we just take him out and put him in a skillet, salt and pepper.

And then you have cracklins which you can put in all kinds of stuff.

Now, so many people make cracklin cornbread, which is absolutely delicious, we've had it on the show.

One thing we haven't made is cracklin biscuits.

Yummy.

Yummy.

We're going to make those tonight.

Some big cat head biscuits, and you know, I'm hesitant to do some things on the show, but I talk to folks out there and they say, You know, Mr. Farmer, why don't you try making gravy?

Or why don't you make some simple stuff?

Right.

Sometimes the sides that we make, we don't even give the recipe.

Right.

Sometimes the things that we take for granted and think that are so simple.

Some people don't cook.

Some people are just getting started all ages.

So tonight we're going to make the best sausage gravy, yum, in the world.

It is good.

Along with some buttermilk cracklin biscuits from Mrs. Farmer.

If you want to get started on that, I will not stand in your way.

All right.

Let me get rid of this.

OK. Alright.

>> I got my little tool here.

You gave me.

I like this.

There you go.

I'm going to chop these up even smaller to make these smaller for our biscuits.

Now >> what happens when you put cracklins in your cornbread or biscuits?

What you have is this sumptuous little burst of bacon flavor.

It's it's hard to explain it when you put it in a biscuit or any kind of bread, and you bite into that in your biscuit or your cornbread.

If you haven't had it, it's hard to explain.

It's delicious, but it's unreal.

And cracklins we go back to kids.

I go back to elementary school and you would see some kids come in.

They bring their own lunch and we had our lunch boxes, Scooby Doo, lunchboxes, whatever.

And they open up and they have a little brown bag with little spots of sweat on the side sweating that fat.

And we knew that somebody had cracklins.

Like potato chips, but cracklins, that was your chips.

You would beg for somebody to give them some of your cracklins.

That's what we have tonight.

Remember the last >> time we made them Kelli and I ate so many we both didn't feel good.

Yeah, you got a little sick.

Yeah, we did.

All right.

What are we going to do here Mrs. Farmer.

We're going to do Sally's biscuit recipe because it's so good.

three ingredients in the biscuit recipe.

Now, when we add the cracklins, that will be >> four.

So remember this, if you will, because it is the most simple biscuit recipe and it makes the best biscuits you'll ever find.

It does.

I have already got two cups of self-rising flour in here.

We're going to use our lard.

I'm telling you what when it comes to pastries and bread and things like that, you just can't beat lard.

And we need a third cup.

Now let's take a real good look at this.

This is what we did last week.

See how nice and thick that is.

Look at that.

That is beautiful.

You smell that.

This smells good.

Smells clean.

Show that to the camera.

Beautiful.

Wonderful lard.

So I need a third cup of it.

Now here's a shot of us cooking down our fat, making our lard last week.

You can do this inside in your crock pot if you choose to do so.

If you can't be outside which we like to do.

Put it in your crock pot and let it cook on low.

Just let it work itself down.

Put a little bit of water to begin with.

Do the first rendering, second rendering.

Oh my goodness.

Look what we got.

All right.

So now we're going to add this third cup of lard.. That's going to make it even better.

So one third cup, that's one third a cup of lard, two cups self-rising flour.

And I kind of want to you want to mix the flour in the lard together first, because then we're going to add three quarters of a cup of buttermilk.

OK, so our lard in there good enough.

I think, now we're going to go ahead and add this is three quarters of a cup of buttermilk.

Buttermilk, gotta have buttermilk for your biscuits.

Right.

That is her basic.

her three ingredients.

Lard, flour and buttermilk.

You can't get any easier than that.

And now when you say when I'm going to start dumping some.

You can go ahead and put those in if you like.

Cracklins in there.

And the beautiful thing about this is every time you bite into one of these, oh, it's wonderful.

Now this is just going to add to our wonderful recipe.

On the crackins I'd say that was a third to a quarter cup somewhere in between those two.

Now, when you put butter on your biscuit and you have the combination of butter and the cracklins, oh my goodness, it's delicious.

Is that all you want in there?

Or you want a little bit more.

I think that will do it.

I think it's beautiful.

Alright, let's clean this out [MUSIC] and I'll put your dough on.

Man the dogs, must be coyotes out tonight.

Boy when coyotes get going.

Guess what I found makes the best biscuit cutter in the world?

An old shaker.

I take the top off and it lets the air out.

Somebody yelled at me, a long time ago for cutting biscuits.

There's a secret you've got to remember, and I've always gotta remember, because I tend to get in there and twist.

Yeah.

What happens when you twist?

I don't know what happens.

I'll tell you what happens.

Don't twist because, OK, when you're cutting that push straight down, that lets the air come out on top because this, don't twist it.

You got the perfect cutter don't you.

You know why?

If you twist it, the biscuit's in layers.

It seals the sides so they don't raise like they should.

So, good thinking, Remember, that's a rule.

Always got to remember that because I tend to want to twist it.

Tell me that's not the perfect biscuit.

Perfect biscuit.

You know what we need for this meal is three or four big biscuits.

Now, if you notice, I'm making this biscuit about three quarter of an inch thick.

I want cat head biscuits.

One more.

I'm trying to get the perfect if you go around it.

Maybe one more perfect biscuit.

Perfect, perfectly round.

Thre you go.

I didn't twist that did I?

Nope.

Now looky there.

Four biscuits.

Oh yeah.

Now, we're going to put them in the oven at 450 for 10-12 minutes.

Something like that.

Yeah, let's keep an eye on them.

You know, when they're getting brown, you know when they're perfect.

Oh, Mrs. Farmer you hungry?

I'm starving.

You always are.

That's right.

All right.

Let's do this.

[MUSIC] [MUSIC] Are you ready for the best sausage gravy in the world?

I sure am.

All right.

You remember last week?

Let's take a look at this.

We made our breakfast sausage and we made patties, but we always keep some hold just for such an occasion as tonight when we're making sausage gravy.

We're going to start with about a pound of our breakfast sausage.

We're just going to let that cook up a little bit.

Tonight, there's something new with our sausage gravy.

We're measuring.

I've never measured before, so I'm going to make myself measure because it's something you kind of add as you go along.

Right.

So what I'm going to do is I'm going to take my pound >> or so of breakfast sausage mix.

I'm just gonna start breaking it up into little perfect sized sausage gravy bits.

You know what I'm talking about just, just about that big around.

Like chunks.

Years ago when I would go out fishing with my buddy, Randall Gibson And Randall would say, We're going down the pool room, which is a little restaurant.

Yeah, what is that?

Slash Pool room.

Open that early?

Oh yeah they were open early morning.

Because everybody wanted their sausage, biscuits and gravy.

Before they fished.

Man they had good.

Good, good.

I don't know if they're even still open.

I have to ask Dottie.

But you know what?

I tried to make it just like they made it.

That good white gravy with a sausage and a big cat head biscuits, which we have going in the background, by the way.

Keeping my eye on them, because another three or four minutes they ought to be done.

Now, this may seem fundamental or kind of easy to a lot of people.

But then again, some of the simplest things that we do, people thank us for doing it because not everybody fixes gravy.

So now if you wanted to season this a little further as we go along.

Say you want some more sage?

I like, I like sagey sausage and I like sagey gravy.

I've got it over here, just in case.

Alright Mrs. Farmer if you'll pull those biscuits.

Wow, they look perfect, looking mighty good.

Now see, Ho ho, ho ho ho.

And look, you can see the cracklins in there Mrs. Farmer.

Wow.

Those look really good.

You know, I've got something exciting for you in a little while Mrs. Farmer.

I got pig's feet.

Oh man, it's getting late.

Know what?

I'm interested to see you, try these.

I want you to try them first.

You know, there's certain things that I won't eat.

There's not that many.

You know me.

There's hardly anything that I won't eat.

I'm not a big fan of Chitlins.

[MUSIC] They smell like something I don't like.

That's just, I'm not going to eat them.

That's just me.

I'm sure there's somewhere somebody has got a recipe that I can probably... but pickled pigs feet.

Mrs. Farmer is delicious.

Yes.

Now they say you are what you eat, so I don't eat too much chicken feet.

Now we did have somebody in one time.

Let's take a look real quick.

At some chicken feet.

[MUSIC] >> Anybody in their right mind who is standing here and smell what I smell would have no problem trying that.

That is amazing.

So good.

I'm not even like bragging, but that's really good.

It's good.

That's almost silly good.

If >> you try with white rice, you love it even more.

And like I say, that's what I eat when was a little.

Do I have to rewrite my song now.

I think so.

I thank you so much for coming out and being with us today.

You're very welcome and be a little bit OK.

Thank you so much.

Yeah, you're welcome.

That sauce [MUSIC] >> on those chicken feet was outstanding.

It's smelled very good.

Absolutely wonderful.

Now the consistency was a little different.

Did you enjoy that?

I could eat those.

Really?

Now that's not something I'd eat every day.

But I did enjoy them.

But the pickled pigs feet Mrs. Farmer, you're gonna love those.

I want to see you eat them first.

Sure, you do.

You know I'll eat them.

I'm going to watch your face.

OK?.

You watch me real close.

I'll be smiling.

Uh huh.

All right now, we've just about got this down to where it needs to be.

Get it all cut up, get it all done.

Smells so good.

Now, I'm going to add at this point.

Just a little bit more sage because I think I went light on the sage there.

That smells good.

That's just me.

>> I see you pick your two favorite biscuits.

My two favorite biscuits, because we're going to make a huge plate.

We'll share that.

Mrs. Farmer.

OK?

Here we are, Mrs. >> Farmer.

If you will give me some pats of butter.

Alright.

We're going to add a little more flavor and just a little more butter taste to go along with that.

And that'll help our flour adhere to our sausage.

>> All right.

We're ready, if you will.

Now again, we've not measured this.

This is a half a cup of flour.

Yeah, I don't.

I've never measured.

I just know when it's when.

So if you'll start, giving you some, just putting that down in there a little bit at a time and we'll start mixing it up.

So that's a half.

We're getting there.

A little bit more?

I'd say just a little bit more when you see it starting to thicken up and your sausage is about covered up and kind of taking that on.

Let's go just a little bit more, just a little bit more.

That's good.

Now we've got four cups here.

I don't think we're going to use it all, but I just want to make sure we had enough.

So when you see your sausage looking about like that, it's kind of has kind of taken on that flour.

Now, if you'll start pouring that on, a little bit at a time.

This is what makes me happy, Mrs. Farmer.

Now let's let that rest for minutes, lets kind of mix it up and see where that goes.

Now, at this point, if you want to add a little seasoing, I really find that that tellicherry black pepper really adds a nice flavor.

Now, tell >> you what else I'm going to use in there.

I'm going to use just a little bit of my poultry seasoning, which has a little paprika and thyme, and I'm not even sure what I put in this batch.

I was on a big thyme kick.

Just a little bit of salt because we've got some salt in the sausage and salt in the poultry seasoning, and I'm going to top it off just a little bit more pepper, a little bit more pepper.

Give me one more shot of that heavy cream.

Tell me when.

Keep going, keep going.

[MUSIC] That's good.

You almost use the whole four cups or close, so that's probably what would you say, three and a half, three and a half.

I think we used three and a half cups.

Never measured it.

But oh, my mouth is watering Mrs. Farmer, if you'll get me a plate.

I will.

We're going to take those beautiful biscuits and we can take this beautiful gravy, and we're going to have some special right there.

Look at that.

Now Mrs. Farmer, like at those cracklins laying in there.

That looks good.

Now we did that tonight, mainly to to show you how to make cracklin biscuits.

But man, oh man.

That [MUSIC] [MUSIC] is a country kitchen work of art.

That is.

Now you think about that.

That's our pig.

That's our cracklins.

That's our lard.

That's our biscuits.

That's right, Mrs. Farmer, that's country right there.

I want you to take the first bite.

Alrighty I will.

And for dessert, pickled pigs feet.

Oh, I'm full.

They're delicious.

How about it?

Is that not wonderful?

Wow you can have some too.

You know what?

There's my fork there.

That is really good.

That is just fit for a king right there.

It is.

That will fill your belly for the day.

I can tell that.

Wow.

Mm hmm.

There's good.

Mm-Hmm.

And then there's country good.

That's right.

That's country good.

That is so delicious.

We're gonna turn the cameras off and we're just going to pile drive that, but we'll be back in a minute.

A special announcement and a pickled pig feet alert.

You know, >> occasionally we're up on the front porch of the cabin and we invite guests up there who are musically inclined.

Recently we had Miss EmmiSunshine.

I absolutely love her style of singing.

And we're going to have her sing one her right now.

[MUSIC] >> You are my sunshine, my only sunshine, you make me happy, when skies are gray.

You'll never know dear, how much I love you, so please don't take my sunshine away.

The other night dear, while I was sleeping, I dreamed I held you in my arms.

When I awoke dear, I was mistaken.

So I hung my head and cried.

You are my sunshine.

My only sunshine, you make me happy.

when skies are gray.

You'll never know dear, how much I love you, so please don't take my sunshine away.

You are my sunshine.

My only sunshine, you make me happy when skies are gray.

You'll never know, dear, How much I love you.

Please don't take my sunshine away, so please don't say my sunshine away, so please don't take my sunshine away.

>> Now [MUSIC] >> Mrs. Farmer, I've already got you, your dessert here, but folks have been asking for an outside cast iron piece.

We haven't done anything outside.

Now, we cook on cast iron tonight.

That was enamled cast iron, but we haven't done anything outside.

So let's go outside and breathe some air and have some homemade cinnamon rolls.

Yummy.

[MUSIC] Just the thought of cinnamon rolls.

I mean, we're not big sweet eaters, but every now and then you have to splurge.

Yeah, we do.

It's just phenomenal.

Give us an overview of how this thing's going to work.

>> So what I'm going to need you to do is help me.

I need to warm some milk up to about 100 degrees.

I don't want to scald it.

I've already warmed four tablespoons of butter and I'm letting it sit kind of get room temperature, but not be hard.

We don't want that.

And then we're going to take our bowl.

We're going to add one package of dry yeast, a quarter cup of warm water and two tablespoons of honey.

We're going to stir that up and let it kind of sit for about five minutes till it gets a little bit bubbly.

After it does that, you'll have my milk for me will pour that in will also pour in the butter.

The four tablespoons.

Two eggs and a teaspoon and a half of salt.

Once that's together, we're going to start adding flour and we're going to add five cups all together.

I'll add a cup at a time and then get it all to where it's kind of sticky dough.

And then I'm going to knead it by hand for about ten minutes.

Once we have everything mixed and it looks good and I've kneaded it for about ten minutes.

We'll put it in a bowl and oil it up.

Give me a little oil on top of here too.

Rub it on there.

Oil all over the place.

We're going to let this rise for at least an hour until your food's ready how's that?

Sounds good to me.

And there we go.

I'm a mess.

So if you want to, we're going to get a wet towels clean up.

Let's get you cleaned up.

Then let's start.

We need a towel or something.

Yeah, we're going to dampen a towel and put it over top.

Sounds good.

>> You know what?

Let's get this out and get it going.

Want to see how it looks.

This is actually said a couple of hours.

Look how yummy that looks?

It's only got one ant on it.

OK, it's perfect.

I'll get him over there and I'm going to grab it a little flour and we're going to do is just kind of roll this out.

Now tonight we're going to do, something we haven't done for a while.

I'm not sure we've done on this show, but we talked about stacking.

Now this doesn't take as long to cook as the pork.

So what I'm trying to do is time this to be done about the same time as the pork.

We pull the pork off.

All right.

How's that look?

All right.

Beautiful.

Now what do you do?

Now we have some melted butter.

How much?

I have about I have a whole whole stick here.

We may >> not need it all, but I made it just in case.

Let's try to make this even.

Get rid of the straw.

I'm glad we have a beautiful sanitary cooking area.

It's your camping, your camping.

People get so particular.

You know how'd they think they did in the old days.

Want to smooth it with a spoon for me?

Is it even?

Got a perfectly level working surface.

Smooth a little longer.

This will help hold it and get a little brown sugar here.

You know, you get a lot of brown sugar.

I know I do actually have a cup and a half.

I'm going to use quite a bit of it.

And you get some raisins here.

I know you like your raisins.

I can't believe you didn't suggest raisins.

That's going to be ridiculous.

And some pecans.

Gotta give it a little bit of something.

I'll get some pecans, or you could put walnuts or whatever.

Thank you Nathan Sangster.

Yeah, for the pecans.

Those are real Georgia pecans right there.

And let's do some cinnamon.

We need a little bit more brown sugar, we need more sugar, because this is a cinnamon roll, this has got to be sweet and wonderful and beautiful, and I put in about the whole I haven't had a cup and a half of brown sugar here, and I think I use it all.

All right.

This is I'm going to roll this up kind of like we just did our meat.

It's all about the rolls tonight.

It is.

And you know, if you wanted to your camping, you could freeze this just like this.

But we're going to cook ours tonight.

You could take this roll, wrap it up, freeze it and take it camping and cut it later.

But we're going to eat tonight and I'd like to get twelve in there, but we made this pretty big.

Yeah, we always overdo it a little bit.

Let's make some big ole honking ones.

About there?

Yeah.

All right.

Make them thick.

It's going to rise a little bit as we cook them.

That's a work of art.

You have a couple more here.

I can do some little ones on the side.

We're going to clean up our mess.

Look at our table.

I know.

I hope we didn't scratch the surface.

You know what?

That!

Just that's a work of art.

Yes, it is a thing of beauty.

We're going to make icing later for it.

[MUSIC] [MUSIC] [MUSIC] >> It has been oh, 45 minutes or so.

Take a look and see what they look like.

Now >> you made a sauce to pour on top.

What you got in it?

Yes, we did.

We actually took a stick of butter and we put it in.

Oh my goodness, that's perfect.

Two tablespoons of honey.

And I put it in powdered sugar.

Probably what half cup to a cup?

I just kept stirring and I saw you sneak some cinnamon.

Oh, those are perfect.

Look at that.

So I'm going to go ahead.

I'm going to drizzle this on, isn't that terrible.

That's not going to be good and let it kind of harden up a little bit.

Oh, that's those are perfect.

All right.

That looks perfect.

Let's let that sit.

[MUSIC] [MUSIC] >> Wow.

All right.

Look at that, wow, look at that just flaky, beautiful on a Dutch oven that was a little involved, but not terrible, but you could premake it and just throw them in there.

Hmm.

What do you think?

Tastes like a donut.

Mm hmm.

Oh, wow.

Hmm.

Oh, this is ridiculous.

To [MUSIC] [MUSIC] >> top the evening off, Mrs. Farmer, I know you've been waiting for this day and.

I'm going to give you the best bite.

Now, if you smell this?

Just just smell it.

What's that smell like?

Vienna sausages kind of.

You think so?

Yeah, maybe I would say that I love that pickle you want.

I think you need to try first to take that little bite right there.

Just take it.

How about you to make sure something bad doesn't happen?

It's my favorite bite.

Take a bite right there.

It's >> different.

I mean, it's unique, it's vinegary, and >> you want one whole one.

You know what?

Yes, but I'm going to like, let it sit for a little bit in the fridge.

Now the thing about it is you just chew on it and you chew on it.

You chew the meat, the skin first and you and if those little pieces of meat between the toes, it's really good, really.

Yeah.

That's the best >> part.

Well Mrs. Farmer, I hate to tell you this, what?

But our half hour is up.

OK, should I throw that out.

You know, >> our evening is over.

But but that was the best part of it.

Yes, it was really good.

Maybe the biscuits and gravy were the best part.

Yes, that's delicious.

That half hour flew by.

Yes it did.

And if you want those recipes Mrs. Farmer, where do you go to get them?

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

Right under pickled pigs feet.

Exactly.

That's like the first recipe.

That was fast paced.

Quick.

>> The kitchen smells wonderful.

Smells like pickled pigs feet.

And it's all about >> good times, good friends and really crazy eats.

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

[MUSIC] [MUSIC] [MUSIC] >> Funding for Tim Farmers Country Kitchen is brought to you by Amerson Farms, Country Store, something for every member of the family.

Jim's express car wash. 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] The order, a cookbook e-mailed Tim Farmer C K at Gmail dot com.