♪ They say ye'are what you eat, so I don't eat chicken feet ♪ ♪ But I love me summa' Grandma's pickled beets ♪ ♪ Well, cut it up, put it'na pan ♪ ♪ Throw it on these sholders see where it lands ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters, taters, beans and corn ♪ ♪ The cow's in the barn and the sheep's been shorn ♪ ♪ Kids in the barnyard ♪ ♪ Chasin' Grandpa's chickens, chickens, chickens ♪ ♪ Spices, slices, cuts and dices ♪ ♪ Gonna 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 ♪ ♪ 'Fore, 'fore ♪ ♪ Smash it with a wooden mallet ♪ ♪ Gonna educate yer palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ We're gonna cook some good now.

Hello and welcome to the Farmer's Kitchen.

This is Mrs.

Farmer.

I'm Mr.

Farmer.

We're married and have been for a long time.

Yes, we have.

A lot of our new viewers are saying, "Are they related?"

I guess we're related, right?

Yes, we are.

That being said, as you look in front of us and you had to guess, what are they making?

You know, because we had some earlier.

That's right, delish.

But if you had to look, they're making coleslaw.

They've got some pork out.

This is from a pig that we processed.

Our bad pig.

Let me tell you a story about the pig real quick.

Here's a picture of the pig.

Nicki would hand-feed this pig.

And pigs can't see very well.

One time, Nicki stuck her hand in there, and the pig thought it was getting a donut.

No, you're making excuses for the pig.

It was a mean pig, and it decided to bite me one day when I was giving it water.

It was a bad pig.

It tried to eat you?

That's right.

It tried to eat me, so I'm done with it.

Well, as soon as that happened, the pig wasn't quite ready to go to market.

But she came back and said, "Look at my hand."

She said, "Pig's going to market."

Yes.

And this little piggy didn't come home.

That's right.

[laughs] That being said, there's the product right there.

It's so nice to be able to raise your own food.

If you can't do that, check around, find you a butcher that you can trust, and you know where everything came from.

It's nice to know.

So, that pig that we took to market, this little piggy went to market, this is our pig being butchered.

Now, let's talk about some of the cuts that are the most popular that you might be familiar with.

Now, this is the midsection of the pig.

So, what we have here is the rib section and the loin, the sirloin tip here, or the sirloin roast on a pig.

We have the spare ribs and the baby back ribs.

We also have the pork belly, which would be cut off and made into bacon.

So, what we're going to do is we're going to cut this in half, separate the loin from the belly.

Now, in the loin section, this here is the tenderloin.

But the tenderloin, you know, it weighs roughly a pound, a pound and a half off really a big pig.

You can get up to three pounds, but it's a very small, tender piece of meat.

We'll have Mark go ahead and remove this for you.

He's just going to follow the backbone down the loin here.

You can see that once he gets it cut, he can basically just pull it away from the seams.

It's one of the greatest pieces on the pork.

So, what we're going to do now is we're going to remove the rib section from the loin section.

So, we're going to start with the rib section here.

Now, if we were to take this bone section off here, these would be where you would get your baby back ribs.

But we're going to leave these on for the moment, and we're going to make bone-in pork chops up at these.

We're going to show you what a chine pork chop looks like.

Does that look pretty good, Tim?

Oh, yeah.

You know what I'm having tonight.

These are your typical bone-in rib chops.

A lot of times what you'll see chefs do is they'll take the bit of meat off the end here and kind of make a handle.

So, what a chef would call this is a French chop.

So, basically what you're doing is you're taking the meat off the bone, exposing the bone here.

It kind of makes like a little handle here.

So, what we have left is the loin.

What we'll do is we'll take off this bone part right here.

We'll take off the chine, and we'll make this into a boneless loin here.

This is a very difficult thing to do, to be able to get this jagged bone with so many different vertebrae going down the loin out without gouging up the loin.

Mark did a great job here.

You know, a lot of times what they're doing is they're just cutting the steak off this and frying it up.

But we leave this whole.

There are several things that you could do with it.

You could cut your boneless chops off here, or you can leave it whole, which is a great thing to do, too, to make a roast off of it.

The next part may be everyone's favorite part.

What we have here is the belly, and right now, it's still got the spare ribs attached.

And what we're going to do is we're going to take the spare ribs off.

He's just going to take his knife and go around the bone, keeping his knife and blade against the bone so he's not gouging the belly, but he's leaving some meat on the spare ribs because no one wants to eat spare ribs with no meat on it.

So, this is the full spare rib.

He's going to take the bone off here, the breastplate bone, and then he's going to cut the spare ribs in half.

This is easier to cook with.

If you have a large family, a full spare rib is good, but for a small family, you'd want to cut them in half.

That way you can maximize the use of them.

How you're going to make bacon off this is you're either going to use two methods.

You're going to inject it, or you're going to let it sit and brine for a few days, let it soak up that salt, sugar, or whatever your spices may be, and it's going to come out looking the same, and then you just slice it very thin, and that's where you get your bacon from.

So, coleslaw, what are we doing with coleslaw tonight?

We've got pork.

We've got shrimp.

Oh, those are some good-looking fresh shrimps right there from our buddy Barry.

What could we possibly be doing tonight?

I hope Chinese food.

There's a lot of different directions we could go.

Basically we had bad weather, so we haven't gone out.

So, we kind of took what we had in the fridge and took stock of this, that, and the other.

A lot of this stuff came out of the freezer, and we decided this is what we're going to have tonight.

Now, the first thing we're going to do with our coleslaw is.

Make egg rolls.

We're going to make egg rolls.

So, let's talk about egg rolls.

You think that egg rolls are Chinese food.

Right.

They are, but if you really look at the origin of .. roll, you know, the spring roll goes back forever.

The egg roll, if you really look it up, there were two men who had Chinese restaurants.

Two Chinese fellows had Chinese restaurants.

Back in the 20s and 30s was the first accounts of these things out on the West Coast.

Now, Chinese-American restaurants, there's so much of this food that has been really tailored for Americans.

Here's our deep-fried spring roll, kind of, sort of.

You take cabbage, you take pork, maybe some shrimp, and some seasonings, and you can make an egg roll fairly simply.

Delicious to You can go to the store and get you some wrappers.

There's nothing to that.

So, now that we know the origins of egg roll.

Let's just make one.

So, the first thing we got to do is get our pork going.

And we very simply take about a pound of pork.

So, the way we did this the other day is we took our pork.

We're going to take a little fresh ginger, and we're just going to grate a little bit of fresh ginger in it and some fresh garlic.

We're just going to press some garlic into that, probably two cloves.

So, just a little bit of fresh ginger.

Now what is a country kitchen doing ?

?

?

?

serving Chinese food?

Eating what we like.

[laughs] It's not as hard as it looks.

I tell you what, you can do so much with a little ginger and a little garlic.

There's so many things that you can do in your own kitchen.

Now, let's look back at the Asian recipes we've done while you're doing this.

We have done shrimp with pea pods.

We've done beef and broccoli.

We've done bourbon chicken, Pad Thai, hot and sour soup, and crab Rangoon.

It's easily done.

And sometimes you just have a taste for that.

Sometimes that's what you want.

And we're going to show you tonight that it's not that hard to do that.

It isn't.

There you go.

A little garlic press.

I find these to be absolutely wonderful.

Is that enough garlic for you?

Yeah, that's plenty.

Put in a little salt, a little pepper, and a little bit of soy sauce.

Just a little bit.

That's just for seasoning and a little bit of sesame oil.

It's a nice flavor.

Mix it up like a meatloaf.

That smells good.

That smells good.

In a minute, I'm going to give you a list of ingredients that I keep around the house that, just about any time we want, we can pull something out of the refrigerator, some kind of meat, and turn it into a nice Chinese meal.

I always have some sweet chili sauce, some rice vinegar or rice wine vinegar, obviously some soy sauce, some chili garlic sauce, apricot preserves, peanut butter, sriracha, sesame seed, ginger, brown sugar, cornstarch, peanut sauce, and some sesame oil.

With these things and maybe some honey and garlic, you can come up with so many recipes that taste so good.

So, if you notice, we've got a lot of cast iron out.

We've got a wok here, a wok there, and a skillet here.

That's a cast iron kind of night, isn't it?

Yes, it is.

So, we're going to put our pork over here, which sm.. really good, by the way.

It tastes good, too.

The garlic and the ginger.

It tastes delicious.

A little bit of sesame oil, a little bit of soy.

We're heating up our oil over here.

I like peanut oil when we're cooking this type of food.

So, we're going to let that cool for just a minute.

Then we're going to combine that with our coleslaw mix.

And then, we're going to pop it in our oil, and you're going to see something special.

Now, explain to us, if you will, what you do.

You have a little dish here.

What's that dish for?

I do.

I have a little dish right here, and it is half flour.

I have a tablespoon of flour and a tablespoon of water, equal parts.

And that's going to kind of be our paste as we do the egg roll.

It's your glue.

It's my glue, yeah.

My glue for the egg roll.

It seals that egg roll shut.

I'm watching my oil, and I don't want to get that above 350.

A lot of people say 375.

I usually keep it below 350.

If I keep it around the 345 marks.

So, that's where I like it.

So, let's go ahead and start putting these together.

I'm going to put a couple shrimp in here as well.

Just for a little extra protein.

Now shrimp don't have to be cooked a whole lot.

Most people overcook shrimp.

The way we're doing this, it'll be just fine.

Just enough cooking to get them nice and pink.

And that's fresh shrimp.

You just can't beat it.

Now, it depends on how many people you have and how many egg rolls you're going to make.

It's going to make a lot of egg rolls.

[laughs] We probably won't make all of these, but that's probably six cups.

You know, I can put this in the fridge.

Of grated cabbage, yeah.

I did that before.

You can put this in the fridge.

And just make them all week long.

See where we are.

We're getting there temperature-wise.

So, when I was frying that pork up, you'll notice that I cut it up into smaller pieces.

You don't want great big hunks in there.

Where do we go from here?

Ice cream scoop.

Because it gets you the perfect amount.

Same standardized amount every time.

Yes, it'll kind of get you the same perfect amount.

I'm going to start with the corners.

I'm going to flip it over.

Fold, fold.

There we go.

And I'm going to use my glue.

I'm going to use this, my flour and water, for my glue here.

There█s one [music playing] And there's a beautiful.

Those do look good.

Homemade, fresh egg roll.

Crisp.

Tasty.

Get your little duck sauce.

There's four more.

I don't know if anybody noticed this or not, but these egg rolls look quite beautiful.

I'm excited.

And they taste delicious.

These are all the freshest of ingredients.

Do we have enough for just the two of us, or should we share with Kelly?

Maybe Kelly will get one.

And you know, we've got that huge bowl left that I can put in the fridge, and we can make more tonight or tomorrow.

We'll just keep making egg rolls.

So, we're going to set these out on a plate and let them cool.

And then we're going to try one.

We had some friends over the other night.

And I made some really good soup.

But you know what happened?

Camille ate all the egg rolls.

We ate all the egg rolls.

Everybody was full.

I think you made 20 egg rolls, though.

Because they're so good.

Once you get started, it's hard to stop.

Now typically, these are supposed to be an appetizer.

That's right.

But we have one, two, three, four.

I don't know.

They usually give you just one each.

So, how many we got here?

But you know what?

It's kind of a guilty pleasure.

You know you can eat as many as you want.

I'm excited.

Usually, you just get one.

Let's see if they're cool.

Let's try.

Go ahead.

I'm excited.

No double dipping.

Wow.

I got some shrimp.

That is as good as any egg roll I've gotten anywhere.

It's really good.

Better.

I know where everything came from.

That's really good.

So, that's absolutely wonderful.

I mean, I could seriously eat several of those.

That's dinner right there.

Now duck sauce, you can make your own.

You can make just apricot jam and some vinegar.

And mix it up, and you get yourself something good.

If you want a little heat in it, you can put some red pepper flakes.

These are delicious.

We should probably save Kelly one or two.

Just get Kelly a half of one.

Alright.

Sounds good.

[music playing] [music playing] We went to a restaurant not too long ago, and we g.. shrimp.

I can't name the restaurant.

But the shrimp was sweet and savory.

Delicious.

And yummy.

Kind of fried.

It was good.

And I decided to try to figure out what they did exactly.

You're good at that.

So, we're going to call this Tim Tim shrimp.

Ooh, that's a good name.

[laughs] I like Tim Tim shrimp.

It's delicious.

And let me tell you what.

There was a lot of research that went into this.

Tim Tim shrimp, this is going to be famous.

I like this.

And we messed around and experimented, and I think we finally got it to where we want it.

Now there are restaurants that serve this type of thing.

They call it different things with two names on the front end.

Yeah, but not Tim Tim shrimp.

But this is Tim Tim shrimp.

Yeah, I like Tim Tim shrimp.

So, here's what we're going to do.

Now just like we did with Uncle Bob and his frog legs.

That's right.

He's Scottish.

I love Uncle Bob.

Uncle Bob is Scottish, and he's a wonderful chef.

So, what we're going to do is we're going to soak that in a little bit of buttermilk.

So, there we go.

Beautiful.

So, that's going to set about a half hour.

Enter the magic of television.

A half an hour is up.

How about that?

Now one thing I'm going to do is I usually put this on the garlic stuff.

I'll put a little garlic mix right here.

If you want to mix that up a little bit, Nicki.

Let it get all coined.

A little garlic.

Granulated garlic in with our shrimp and buttermilk.

Then when you pour that buttermilk off, you can just drink it.

It'll be good.

I remember my great-grandmother.

She said, "Timmy, you want some milk?"

And so, I sat down, and she was watching me.

And so, I'm halfway through.

I was expecting milk.

She laughed.

She thought I was so funny.

I thought she had served me something evil.

It's buttermilk.

Buttermilk.

Which I like now, but back then it was a shock.

So, what are we going to do?

We're going to take all these ingredients.

You want to take about a third of a cup of the sweet chili sauce.

You can buy that anywhere or you can make it yourself.

Then we're going to take a half a cup of mayonnaise.

Then we're going to take about two teaspoons of chili garlic sauce.

Just a pinch of salt.

And if you wanted to, you could put a little soy in there.

A teaspoon of peanut butter.

Two teaspoons of orange marmalade.

And let me tell you what.

Look at that.

I'm gonna taste it.

I can just eat that.

Is it good?

Yeah.

Our temperature is getting close over here.

So, what we're going to do is we're going to take our shrimp.

It's been soaking in buttermilk.

We're going to put that in cornstarch.

A lot of times with a Chinese recipe, bourbon chicken, you'll use cornstarch.

It makes it nice and crispy.

It makes it very crispy.

Now, some people will take cornstarch and water.

But I like to see the shrimp through there.

It adheres to it pretty good, but you'll still see the outline of the shrimp.

So, as we take this out, you'll notice they look kind of like coconut shrimp.

The cornstarch, if you just put it on like we did, doesn't really cover it evenly.

It gives it a nice texture.

So, that's kind of what that's going to look like.

And when they're done, you don't want to let them get too cool because we're going to put that directly in the sauce and serve it over rice.

You could order this as a full meal right here.

X amount of these with some rice.

Oh, I'm excited.

Are you going to make more, or no?

That's it?

That's all we get?

That's all you get.

One, two, three, four, five, six, seven.

There's actually 11.

Eleven.

So, I can have eight.

You have one, and Kelly has two.

Okay, perfect.

That's all we need.

So, here's what let's do.

Let's go ahead and take those and toss those in that sauce.

And we'll let it be nice and drippy.

[music playing] You know who'd like this?

Who?

Michael and Sherry.

Oh, yeah, they would.

We'll have to fix that for them next time they're over here.

Can I try one?

We have friends who like certain things, and we like to entertain, and this would be perfect for them.

Go ahead.

I want you to try it first.

That crunch in that crunch bread, does that remind you of a good coconut shrimp?

This is a good Tim Tim.

Except the sauce.

Turns it into something completely different.

That is so good.

This is a meal itself.

These are delicious shrimp.

Wow.

It's a little bit of a bite to it.

I like it.

The hot just makes you want more.

And you can make them hotter.

Oh, this is hot enough.

I know where you're at.

It's getting to me already.

You don't like things really hot.

This is hot.

But to me, that's like medium.

That just proves right there that you can do anything in your kitchen with the proper ingredients, spend the time researching, and find yourself the best meal you've ever had right in front of you that you made, and you're going to find out that you don't need to eat out as much.

When the food you make is just as good or better.

That's right.

And I can have more.

Go ahead, knock yourself out.

I get double.

You know what?

Kelly said, "Well, we need a dessert."

Well, we've still got some hot oil.

So, we thought about something you made the kids.

When they were little.

And, which I've had at a Chinese restaurant, and I think you're going to like.

Super good.

Quick and simple.

But let's eat this first.

Yes.

Yummy.

[music playing] [music playing] Ooh, we've got an oil emergency.

We're there.

So, what are you doing here?

I just got, you know, how you buy the little cans of biscuits?

They used to be a quarter for biscuits.

What are they now?

A dollar maybe.

And when my kids were little, and you probably did it too, I'd just take them.

Sometimes you poke a hole, make a donut.

But you know what?

You said, "Let's make little rum balls."

And we're going to deep fry them.

Kelly said this.

Kelly wanted this for dessert.

I can throw a few in while we're waiting.

Is it ready?

I've got these at a Chinese restaurant.

I've got them at an Italian restaurant.

They're delicious.

So, we had oil available.

So, we might as well use it, right?

That's right.

And then we're going to dip it in sugar and cinnamon.

You know what?

I haven't made my mixture up yet.

I'm just going to do sugar and cinnamon.

You had some great ideas.

You were thinking honey and orange peel.

Just put them on there.

Those look delish.

They kind of flip themselves over when it's time.

Now this is cheating.

This is good.

So, this is called taking what you've got and making something out of it.

That's right.

That's what we do in our kitchen.

And this is our kitchen.

This is not a set.

This is where we cook.

This is where we eat.

This is where we have food fights.

That's right.

Food fight.

Food fight.

Does that look good?

Sugar and cinnamon.

That's wonderful.

It smells delicious.

Whenever those are ready, put them on there.

You're the expert on this.

They look pretty good to me.

Throw them on the pan.

I'm gonna give you six more.

Those look good.

If they're doughy, they're good.

I'm sure a lot of you have done this.

But I remember you used to make donuts, as you'd call them, for the kids.

Yeah, homemade donuts.

Made everybody happy.

And I have got something like this at a Chinese restaurant.

These are always on the buffet, aren't they?

Yeah.

I'm going to go ahead and shake them.

See how it's just kind of sticking on there?

I sure do.

Yum.

This is the best part of the meal.

I like this the best.

You know what's funny is we had a bunch of, we turned the cameras off and commenced eating the Tim Tim shrimp, which we had like 75 of each.

And then Nicki says, "I couldn't eat another bite, except for one of the donuts."

You can always eat a donut.

Why is that?

That smells so good.

That was difficult, wasn't it?

That is really complicated stuff.

You know what?

Last week you made the chocolate cake, which was really, I mean, everything was from scratch.

Tonight, we wouldn't eat this way every day.

But every now and then, you've got to just get out the oil and fry some stuff.

Those look good.

Are they ready to go?

Yeah, I think they're ready because a little goo in the middle is good sometimes too.

None do it.

Those cinnamon smells good with that sugar.

Yes, it does.

Now, if you were at the Chinese restaurant at the buffet and you saw these, traditionally they would have just white sugar.

But we put some cinnamon on it.

But these are Tim Tim donuts.

Do you notice how many are missing over here?

Yeah, I did.

Kelly, when you turned around to play on your phone, yeah No, I heard you right next to me chewing.

Oh, did you?

I was looking at my phone.

I'll put some honey in some.

A little bit of orange.

You know why, when you're full, you can still eat a donut?

Look at the middle.

Wow.

A little bit of honey.

Oh, love that honey.

That is good with the honey.

Delicious.

You've got to have your thermometer.

You've got to have a candy thermometer.

You've got to watch your temperature when you're frying stuff.

That's right.

As soon as we get fried stuff, we fry stuff.

Oh, my goodness, we fried a lot tonight.

I'm still in the middle of a donut here.

Now, these are really good.

They're easy.

And we used what we had.

We did.

We were digging around in the freezer.

We had biscuits.

Bad weather.

We didn't want to go anywhere.

And these are now donuts.

That's right.

I think that was good.

So, if you saw these recipes tonight, remember, it's not hard to make Chinese food in your own kitchen.

Some ingredients, you'll probably have to go buy at the store.

But if you want these recipes, where would you find them, Mrs.

Farmer?

I go to TimFarmersCountryKitchen.com.

There are gazillions of recipes there.

Yes, there are.

Also, we have a Facebook page, Tim Farmer's Country Kitchen.

But it's extremely difficult become a part of our page.

How do you do that, Mrs.

Farmer?

I think you hit like.

Hit like.

And all you got to do on that page is be nice to each other.

That's right.

And we have fun.

We're kind to each other on that page.

No foolishness, as my father used to say.

That's right.

That's right.

And that being said, Mrs.

Farmer, it's all about... Good times.

Good friends.

And really good eats.

See you next week on a brand-new Tim Farmer's Country Kitchen.

You need to take these donuts away.

No, I'm just going to eat them.

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

Something for every member of the family.

[music playing] Ephraim McDowell Medical Center in Danville, Kentucky.

[music playing] Gulf Coast Connection, seafood straight from the Gulf to you.

The Spine Center of Central Kentucky.

[music playing] Wilderness Road Hospitality, Stanford, Kentucky.

Visit Frankfort, Kentucky's spirited capital city.

[music playing] [music playing] To order a cookbook, email TimFarmerCK@gmail.com.