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1 Introduction

1.1 About the Show and the Hosts

“The Kitchen” is a cooking show that is aired on Food Network and the show is currently
in its seventh season attributable to support shown by food lovers of many different backgrounds
and nationalities. To utilize one of the episodes of “The Kitchen” in our analysis, a member of
this group recorded an episode of it on the night of November 18th through Astro‟s Personal
Video Recorder (PVR). The chosen episode, which is called “Cinco de Mayo with Bobby Flay”,
is from the second season of the show, and the original airtime was last year on Food Network.
Despite of it being aired last year, we decided to pick this episode chiefly because of the
presence of the abundance of data in this episode. Moreover, in this episode there are lots of
explanations from the hosts about the different shapes and forms of doughnuts and this made
watching the episode over and over again prior to analysing, exciting.

The abovementioned hosts who were in charge of presenting so entertainingly our chosen
episode are Marcela Luz Valladolid, Sunny Anderson, Katherine "Katie" Lee, Jeff Mauro and
Geoffrey Zakarian. The 37-year old Marcela has been a co-host of “Mexican Made Easy” as well
as “The Kitchen” for quite a long time. In advance of becoming convinced that she was destined
for a career in culinary arts, she worked at her aunt‟s cooking school, which is located in Tijuana,
Mexico. Assisted by her fluency in Spanish and the skills garnered from working at her aunt‟s
cooking school, she then returned to Tijuana again after graduating as a skilled quiche chef, to
start her own cooking classes. However, being the unstoppable, passionate woman she is, she
later discontinued her classes to gain more experiences related to cookery by competing as one

1

of the contestants in “The Apprentice: Martha Stewart” but did not come out as a winner. Even
so she did not let the failure get her down and pursued to publish her first cookbook in 2009,
which received many comments saying it was the best cookbook ever.

The next co-host of “The Kitchen”, 40-year-old Sunny Anderson from Oklahoma has her
own fascinating stories that need to be told as well. Unlike Marcela who has only appeared on
TV, Sunny worked as a radio show personality until 2005 and she has been interested in cooking
since 1993. Her first job as a radio broadcaster in the Air Force, although seemed to stray from
her actual interests, was inevitable as she grew up with a parent in the army. After becoming an
award-winning broadcaster, she then moved to be a radio DJ in New York where she started to
cook for her friends and transformed her hobby along with her growing list of patrons into a
catering company. Shortly however, she left her job as a radio DJ in order to share her recipes
with the audience of Food Network. Her current job at Food Network has been really great and
has flexibility which has allowed her to release her best-selling, debut cookbook in 2003.

Just like Sunny and Marcela, another co-host, Katherine who is 34 years old this year
published her own cookbook too in 2008. Soon in 2009, this zealous woman of many capabilities
published her next book entitled “The Comfort Table: Recipes for Everyday Occasions” which
received encouraging comments such as “Great for dinner parties and special events!” and “This
is a really nice recipe book for someone who wants some interesting recipes that use „normal‟
ingredients”. Other than writing cookbooks, she has also written a novel called “Groundswell”,
which is about a main character‟s struggles to cope with major changes after her divorce. Some
of her readers, including a member of this group believe that writing “Groundswell” was
Katherine‟s unique way to help her get through life after her own divorce with Billy Joel in 2010.

2

As a result of her combination of enthusiasm, perseverance and love of life, she is now happily
working as one of the hosts of “The Kitchen”.

The next co-host, Jeffrey Mauro, or better known as Jeff Mauro also had his own
personal struggles before landing himself the job at Food Network with the other hosts of “The
Kitchen”. Before he could get this dream job, he had to audition three times over several years
solely to get a spot as a competitor on the seventh season of “Food Network Star”. Even when he
managed to become a competitor, the ride was never smooth and he himself said during an
interview, “That reality TV is very hard and very real, at least from my end. It really taught me
that this didn't come free or easy, and I'm not going to take it for granted.” Owing to his
perseverance, he earned his own show called “Sandwich King” and the second show “$24 in 24”
that looks for budget-friendly restaurants mainly in Minneapolis, Cleveland and Los Angeles not
so long after competing on “Food Network Star”. Additionally, he said he was greatly indebted
to Bobby Flay who guided him and made it possible for him to host the first two seasons of his
show.

The final host to be discussed in this section is the 56-year-old Geoffrey Zakarian from
Worcester, Massachusetts who is known for being an accomplished chef, a host and a culinary
consultant all at the same time. In only five years, Geoffrey managed to work his way up from
Pastry Sous to Chef de Cuisine which means the head chef. During these developmental years,
he worked at many well-known restaurants such as Arpège and Au Quai des Ormes in Paris and
The Dorchester in London. After having gained a multitude of experiences from working with
other skillful chefs, he finally summoned the courage to establish his own restaurant, Town.
Eventually, Town was awarded Three Stars from The New York Times as a result of bringing

3

his culinary and ornate vision to life. Soon after the establishment of Town, he opened Country,
where he combined his love of food and good wines with his inborn sense of cordiality.

1.2 About the Analysis

So as to analyse the data systematically, our group has chosen to analyse the utterances
that were taken from the aforementioned episode of “The Kitchen” syntactically and
semantically. There are other aspects, of course, that can be analysed from the video yet the ones
that seem the most analysable to us are syntax and semantics. Syntactically, we decided to
analyse the episode in terms of nonstandard grammar, intensifiers, hedges and sentence
fragments. Meanwhile semantically, members of the group decided to analyse the episode in
terms of the three types of deixis, and hyponomy, which is a part lexical semantics. In all, we are
of the opinion that despite of the presence of the abundance of other aspects in the episode, the
ones chosen by us are the ones that are able to help one analyse utterances more efficiently.

In our syntactical analysis, we have tried to explain how when certain words are used, the
utterances become nonstandard, hence making it possible for the utterances to be analysed using
nonstandard grammar. Radford‟s (2004) book stated the following, “Syntax is the study of the
way in which phrases and sentences are structured out of words, and so addresses questions like
„What is the structure of a sentence like What’s the president doing? and what is the nature of the
grammatical operations by which its component words are combined together to form the overall
sentence structure?‟” (p. 1) Included in our syntactical analysis is the word “is” which is
sometimes used interchangeably with the word “are” in nonstandard utterances. For instance, the
uttering of “There‟s a lot of tacos,” instead of the standard “There are lots of tacos for the

4

countable noun “taco”. Syntactically, we have also analysed the usages of intensifiers such as
“really”, hedges such as “a little bit” and lastly, sentences fragments which are partial sentences.

In the second aspect chosen by us, which is semantics, three types of deixis namely
personal deixis, spatial deixis, and temporal deixis are analysed together with hyponomy, which
is a type of lexical semantics. A Greek word meaning „pointing‟, deixis has been adapted by
linguists to refer to the encoding of the spatio-temporal context and the subjective experience of
the encoder in an utterance (Green, 1992, p. 12). Thus, to encode the spatio-temporal contexts
taken from the episode of “The Kitchen”, we have opted for personal deixis, which are related to
the uses of personal pronouns, spatial deixis that are all about demonstratives and adverbs; and
last but not least, temporal deixis that refer to words that carry the referent of actions and events
in time (Finegan, 2007). In our semantics analysis too, we have analysed the usages of
hyponomy, which is an aspect that refers to the relationship between a superordinate and its
hyponyms.

1.3 Scopes
The scopes of the analysis are:
(i) Syntax analysis that includes four features of spoken texts namely nonstandard grammar,
intensifiers, hedges and sentence fragments.
(ii) Semantics analysis that includes three types of deixis and hyponomy which is a part of the
branch of semantics that deals with word meaning.

5

3 Data Analysis

3.1 Syntax Analysis

Spoken and written languages are different in some aspects. Since speech and writing exist in
different communicative circumstances, the differences in structures are inevitable. ("Speaking
and Writing," 2009). According to Halliday (1989), syntactically, spoken language form consists
of many ellipsis and sentence fragments. It also tends to be less complex, and there are fewer
varieties in terms of structure and vocabulary and a lot of colloquial phrases. It also has more
words that refer to the speaker, more intensifiers and hedges. In addition, spoken texts use more
and, but, so, because rather than subordination. For the purpose of the analysis, four features of
spoken texts which include nonstandard grammar, intensifiers, hedges and sentence fragments
have been examined.

3.1.1 Nonstandard Grammar

Sentences with nonstandard grammar refer to sentences that deviate from the standard grammar
rules. There are 5 sentences with nonstandard grammar found in the data. All these errors fall
under the Subject Verb Agreement category.

Here are two examples of nonstandard grammar taken from the show:

I usually do like one cup to one table spoon but I tell you it all depend and you can add
nutmeg or you know whatever other spices you’d like to add but I just use cinnamon and

sugar. (line 47-49)

6

In this sentence, the verb „depend’ does not agree with the singular subject „it‟, making the
sentence ungrammatical.
Another example of Subject Verb Agreement error can be seen from the sentence below:

Now, there’s a lot of tacos. (line 158).
Taco is a countable noun. Thus, when used in plural form, the verb to be should be „are‟, not „is‟
as used in the line above. The grammatical version of the sentence should be:

Now, there are a lot of tacos.

3.1.2 Intensifiers
In spoken language, intensifiers are used most frequently before an adjective or an adverb to
magnify the meaning of a word. The examples of intensifiers are words like „very‟ or „really‟
that boost the strength of the meaning of a word. According to Partington (1993), most
intensifiers undergo delexicalization process which is defined as the “reduction of the
independent lexical content of a word or group of words, so that it comes to fulfill a particular
function but has no meaning apart from this to contribute to the phrase in which it occurs” (p.
183).

7

The frequency of intensifiers found in the data is shown in Table 1 below:

Intensifier Frequency

Really 11

Super 3

Absolutely 2

Very 2

Total 18

Table 1: The Use of Intensifiers

In the data, the most frequent intensifier used is the word „really‟.

Examples:
Really simple. It’s actually the stuff that you probably already have in your pantry and
that’s what I love about churros. (lines 23-24)
…really important add all the flour at the same time (line 29)
See that? So you corporate it really well and then you do the same thing with those
couple of eggs until it’s super smooth. (line 61)
Always be super careful with that really hot oil. (line 84-85)
We are super inspired by your 50 states 50 tacos. (line 173)

3.1.3 Hedges
These are words used to downtone the meaning of words or to note intentional vagueness.
According to Lakoff (1972), hedging refers to the words that “make things fuzzier or less fuzzy”

8

(p. 195). Examples of hedges in spoken forms are words such as „sort of‟, „kind of‟, „a little bit‟,
„just‟, and „only‟. Table 2 below shows the frequency of hedging terms used in the data:

Word Frequency

A little bit 8

Just 12

Kinda/kind of 3

Total 23

Table 2: Hedging Terms

Examples from the data are as follows:

You may cook it a little bit more a little bit more brown just like this (line 52)
… let it cool just a tiny bit because …(line 54)
…seasoned with a little bit of lavender (lines 102-103)
…but in Western India they do it a little bit differently (line 150)

Here the audience is not informed of the exact quality or portion of the subject in the sentence. In
another example as shown below, the word just is probably used to convince the audience that
cooking churros is simple:

Ok so you take this finished choux pastry and you just put it in a pastry bag fit it
with a star and you’re ready to fry (line 76-77)

9

3.1.4 Sentence Fragments

Fragments are incomplete sentences. They are usually found in spoken language. In fact,
fragment sentences are used in spoken language to ensure the flow of ideas. There are a total of
eight (8) sentence fragments taken from the data. Below are several examples:

a. A certain Mr. Chef Bobby Flay will be here. Right from his brand new show “Beat
Bobby Flay” but first Miss Marcela’s gonna make us a churro bar (lines 18-20)

b. They’re sometimes filled with jam. Definitely coated in a lot of sugar. (lines 127-129)
c. And then it’s really important when you’re adding the eggs you have to let it cool just

a tiny bit because if you add eggs to hot batter, it’s gonna cook and you’re gonna
have scrambled egg in there. Really important one egg at a time. (lines 55-56)
In the fragments above, there are no subjects to qualify them to be categorized as sentences.
However, the audience will be able to know what the speaker is referring to as these utterance
were used in context. The audience will be able to make the connection between these lines with
the utterances before or after them. In written language, these three sentence fragments may be
written as follows:
a. Mr. Bobby Flay from the “Beat Bobby Flay” show will be making an appearance in
„The Kitchen‟ after Miss Marcela‟s segment in which she is going to show the
audience how to cook a churro bar.
b. Bomboloni are coated with sugar and sometimes filled with jam.
c. It is important that the eggs are added one by one.

10

3.2 Semantic Analysis

Semantics is the study of the meaning of words of a language. For this paper, two aspects of
semantics namely deixis and lexical semantics will be analysed.

3.2.1 Deixis

An analysis of deixis is important as it helps for the understanding of utterances and languages in
general. An utterance can be ambiguous or vague if the contextual information is not understood
by the hearer. Crystal (1980) defined deixis as a grammatical category involving direct reference
to the characteristics of the situation where an utterance takes place, while Finegan (2007)
categorized deixis into three semantic notions namely personal deixis, spatial deixis and
temporal deixis. The analysis will examine where and when the three types of deixis are found in
utterances used in the data.

3.2.1.1 Personal Deixis

The use of personal pronouns in the data is shown in Table 3 below:

Pronoun Frequency
I 33
29
We 75
You 65

It

11

They 10

Them 7

Total 219

Table 3: The Use of Personal Pronouns

The data shows that the highest frequency pronoun used was second person pronoun „you‟. This
might be explained by the fact that the hosts of the show were trying to make a connection with
their audience. By using the second person pronoun „you‟, the audience would feel that they are
important in the show.

The use of the first pronoun we in this show may refer to: (1) the speaker and his/her co-hosts, or
(2) the speaker and the home audience.

In the examples below, we is clearly used to refer to the speaker (Jeff Mauro) and all his co-hosts
as Jeff was looking at all his co-hosts when he uttered these lines:

How are we feeling? Everybody good? (lines 13-14)

And we have a couple of selections right in front of us here. (line 124)

We may also refer to the host and the home audience. The lines can be seen below:
Today in The Kitchen we’re celebrating Cinco de Mayo with Bobby Flay. (Lines 1-2)

Never before we had two iron chefs in the Kitchen. (Lines 3)

In these lines below, we is used by Marcela to refer to herself and Sunny who was helping her to
make churros.

12

Basically we’re making a pate a choux, which is a pastry that you use to make doughnuts.
(lines 24-25)

What we have going on in this pan is one cup of water, three table spoons of butter and a
couple table spoons of sugar. (line 26)

The use of second person personal pronoun you in this cooking show refers to the home
audience and the hosts. The examples can be seen below:

It’s actually the stuff that you probably already have in your pantry. (lines 23-24)

You wanna get the rough flavour of the flour completely out and then you also want it to
add a little bit of colour … (lines 35-37)

When she uttered these lines, she was looking at her co-hosts and also the camera.

In contrast, in the lines below, Marcela used the pronoun you to refer to her co-host Sunny
Anderson:

You know what you’re doing I don’t need to tell you about this cinnamon. (lines 43-44)

Here, we know Marcela was not talking to the audience but was referring to her co-host Sunny
Anderson as at the time she uttered the lines, she was looking at Sunny who was mixing
cinnamon and sugar.

The pronoun it was used to refer to neither the speaker nor hearer. In the examples below, it
refers to two different things in the same sentence:

…this is one of those things you could do in the machine but I like to do it by hand so it’s
kinda you have to work it in there and it’s kinda … but then you work it and you work it

13

and you have to wait until the egg is fully incorporated into that batter before you add
anything else. (lines 56-60)

In the above lines, it in the first line refers to the action of mixing the eggs to cinnamon
and sugar inside a bowl. However, the subsequent it in the sentence refers to refers to the
mixture of cinnamon, sugar and egg in the bowl.

3.2.1.2 Spatial Deixis

Spatial deixis is “the marking of the orientation or position in space of the referent” (Finegan,
2007, p.203) of a sentence. The words that carry dietic information in the data were
demonstratives (this, that) and adverbs (here, there). In the English language, this is used to
show proximate (close to the speaker) and that is used to show remote (relatively distant from the
speaker). In the duration of 8 minutes, there were a total 67 demonstratives and 14 adverbs which
were used by the hosts.

Word Frequency

This 26

That 41

Here 7

There 7

Total 81

Table 4: Demonstrative and Adverbs

In these 2 examples below, the speaker is referring to something which is near:

14

What we have going on in this pan is one cup of water, three table spoons of butter and a
couple table spoons of sugar. (lines 26-27)
Ok so you take this finished choux pastry and you just put it in a pastry bag fit it with a
star and you’re ready to fry. (lines 76-77)
The pan was directly in front of her and she was holding a pastry bag filled with the choux pastry
when she uttered the lines.
In these examples below, that is used to show distal term.
Wait till I bring these churros over that bar. (line 95)
Sunny was across the bar when she said the line.
Oh that looks good. (line 79)
Geoffrey Zakarian was referring to the pastry bag which was in Marcela‟s hand and at that time
he was sitting at the bar, which was quite a distance from where she was standing.
In the line below, there is used as a remote term as the speaker was at that time in the US, not
India:
These are from India and I was there a few years ago. (lines 145-146)
In contrast, here is used as a proximal term in the examples below:
A certain Mr chef Bobby Flay will be here. (lines 17-18)
I have some Bomboloni here from Italy.(line 126)
In the first and second examples, here refers to the studio where the show was recorded.

15

3.2.1.3 Temporal Deixis
Temporal deixis are words that carry the referent of actions and events in time (Finegan, 2007).
Some examples of temporal deixis in English are before, last year, tomorrow, now and this
morning. Temporal deixis that are used 7 times in the data include these words: (1) Today, (2)
This morning, (3) Now, and (4) A few years ago.
Examples of temporal deixis from the data can be seen below:

Today in The Kitchen we’re celebrating Cinco de Mayo with Bobby Flay. (lines 1 -2)
I had three this morning, with elk in it, so I’m full. (line 172)
These are from India and I was there a few years ago. (lines 145-146)

To correctly interpret the above lines, we must know the time the utterances were made. Today
refers to the day of the recording of the show and it is used in the present tense while this
morning and a few years ago were used in the past tense. In the examples above, today is
considered the proximal form and this morning and a few years ago the distal form. Something
that took place in the past is marked by using the past tense form.

3.2.2 Lexical Semantics
Lexical semantics examines relationship among word meanings and it focuses on linguistic
meaning (Finegan, 2007). These relationships are classified into hyponomy, part/whole
relationships, synonymy, antonymy, converseness, polysemy and homonemy. For the purpose of
this analysis, hyponomy relationships will be examined.

16

3.2.2.1 Hyponomy

Hyponomy is the relationship type where speakers organize words. It is used in everyday
conversation. In their conversation during the show, the hosts of The Kitchen used 8 hyponomy
relationships. Three examples are as follows:

and you can add nutmeg or you know whatever other spices you’d like to add but I just
use cinnamon and sugar. (lines 48-49)

Spices (superordinate)

Cinnamon Nutmeg (hyponyms)
Figure 1: Spices

From the utterances shown above, we know that cinnamon and nutmeg are types of spices. In the
lines below, the hosts were talking about different versions of doughnuts from different culture:

And these are basically Mexican doughnuts right? (line 120)
…every culture has their own versions of doughnuts…and we have a couple of selections
right in front of us here. (lines 122-124)

I have some Bomboloni here from Italy. (line 126)
I have from France, Beignets and Beignet is pate de choux and…(line 135)

The relationship of these words is shown in Figure 2 below:

17

Versions of doughnuts (superordinate)

Churro Jalebi Beignets Bomboloni (hyponyms)

Figure 2: Versions of Doughnuts
Other examples are different ingredients in cooking as shown in these lines:
What we have going on in this pan is one cup of water, three table spoons of butter and a
couple table spoons of sugar. (lines 26-27)
…and add all the flour at the same time. (lines 29-30)
And then it’s really important when you’re adding the eggs. (line 53)
…you can put cheese in… (line 138)

Cooking ingredients (superordinate)

Butter Eggs Cheese Sugar Flour (hyponyms)

Figure 3: Cooking Ingredients

18

4 Pedagogical Implications

Syntax analysis of a conversation will expose teachers and students of a second language
to the grammar forms and functions of the language. For a language teacher, it is important to
design language activities that enable the students to produce correct language in written and
spoken form. Since written and spoken form of a language are different, students should be
taught about these differences especially in terms of their structures. Besides teaching the
students the written grammar, teachers need to expose students to the use of spoken grammar.
Students can also be asked to compare the differences between the two grammars (spoken and
written) in their own language. In conversation, for example, people have no difficulty
understanding constructions with multiple subjects and many different noun phrases which are
not found in writing. Teachers must ensure that students have the awareness of both spoken and
written grammar in class as confidence in using both spoken and written grammar will improve
communication in second language.

Semantic analysis is also important as it will give invaluable information to teachers and
students about the relationships between words meaning. The teaching of deixis to students will
help them understand that external elements in a language cannot be separated and it must be
communicated by a writer/speaker and interpreted by his reader/listener in context. Students
must also be made aware that the use of different deixis in spoken form is different with the use
of it in writing. Understanding the concept of deixis in the spoken and written form will help
students to produce cohesive piece of writing or clear utterances in second language. In addition,
the understanding of lexical semantics will help students to understand sentences better and to
write cohesive texts. Since the meaning of a lexical item is dependent on the existence of other

19

lexical items, teachers must teach not teach vocabulary in isolation. Lexical items should be
presented to the students together with other items which are semantically related. This will help
students to see how words are related to each other in context. By doing this, teachers can help
learners to activate their semantic knowledge.

20

5 Conclusions
In summary, numerous researchers have previously exploited syntax and semantics to

analyse their written and spoken data. These aspects were chosen undoubtedly due to the fact
that both of them make presenting structures of sentences and their meanings easy, especially
syntax that utilises labelled tree diagrams to present structures of phrases and sentences. When
used with semantics, one will be able to analyse sentences that are syntactically well-formed, but
semantically do not make sense. Therefore, if more researchers start to make use of the
combination of semantics and syntax in their studies to explain the seemingly inexplicable, there
sure will be a lot of delighted educationalists and language enthusiasts.

21

References

A New York Story. (n.d.). Retrieved December 10, 2015, from

http://www.geoffreyzakarian.com/about.html

Corrigan.G. (Director). (2014). Cinco De Mayo with Bobby Flay. [Season 2 Episode 3].
In Burke, B. (Executive Producer), The Kitchen. New York City, New York: Food
Network.

Crystal, David. 1980. A first dictionary of linguistics and phonetics. Boulder, CO: Westview.
Finegan, E. (2007). Language: Its Structure and Use (5th edition). Boston: Thomson/Wadsworth.
Fitness articles. (n.d.). Retrieved December 10, 2015, from

http://www.womenfitness.net/marcelaValladolid_story.htm
Food Network's Jeff Mauro was born to talk food. (n.d.). Retrieved December 10, 2015, from

http://www.jsonline.com/features/food/food-networks-mauro-was-born-to-talk-food-
jm6ls5j-168383076.html
Fresh Mexico. (n.d.). Retrieved December 10, 2015, from
http://www.goodreads.com/book/show/6579879-fresh-mexico
Green, K. (1992). A Study of Deixis in Relation To Lyric Poetry. 12-12.
Groundswell by Katie Lee | Kirkus Reviews. (n.d.). Retrieved December 10, 2015, from
https://www.kirkusreviews.com/book-reviews/katie-lee/groundswell/
Halliday, M.A.K (1989). Spoken and written language. Oxford University Press.
Lakoff, G. (1972) Hedges: A study of meaning criteria and the logic of fuzzy concepts. In

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Peranteau. P., J. Levi and G. Phares (eds.) Papers from the Eight Regional Meeting of
Chicago Linguistic Society. Chicago: Chicago University Press. 183 – 228.
Marcela Valladolid. (n.d.). Retrieved December 10, 2015, from
http://www.amazon.com/Marcela-Valladolid/e/B002LFSYAA
Partington, Alan. 1993. Corpus evidence of language change: The case of the intensifier. In
Mona Baker, Gill Francis & Elena Tognini Bonelli (eds.), Text and technology in honour of
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Radford, A. (2004). English Syntax: An Introduction. Cambridge: The Press Syndicate of
the University of Cambridge.
Speaking and writing. (2009). Retrieved December 5, 2015, from
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needs/Exploring-language/Speaking-and-Writing
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http://www.foodnetwork.com/chefs/sunny-anderson/bio.html

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Appendix

The Kitchen Transcription

l1 GZ : Today in The Kitchen we‟re celebrating Cinco de Mayo with Bobby

Flay.

Sunny : Never before we had two iron chefs in The Kitchen.

Katie Lee : Plus, Marcela‟s cooking up churros and we‟ve got tasty tacos 3 ways.

l5 Jeff : We‟re making fried avocado tacos, Baja style. And Geoffrey Zakarian

heats things up with his spicy shrimp Fra Diavolo and flaming lime

shots.

all : Heyyyy!
Sunny : It‟s all next on The Kitchen.

l10 All : Cinco de Mayo.

Jeff : Good morning everybody. Welcome to the Kitchen. Everybody is

here. I got my sunshine lady, I got Marcela, Katie Lee and my man GZ.

How are we feeling? Everybody good?
All : Everybody‟s good.

l15 Jeff : As we should. Cause I wanna wish a happy Cinco de Mayo to

everybody.

All : Heyyyy! Happy Cinco de Mayo!

Jeff : We have a very special guest today. A certain Mr chef Bobby Flay will
be here. Right from his brand new show “Beat Bobby Flay,” but first

l20 Miss Marcela‟s gonna make us a churro bar.
Marcela : I am. I‟m gonna make you a churro bar.

Jeff : Show me how you do this young lady.
Marcela : Really simple. It‟s actually the stuff that you probably already have in

your pantry and that‟s what I love about churros. Basically we‟re

l25 making a pate a choux, which is a pastry that you use to make

doughnuts. What we have going on in this pan is one cup of water,

three table spoons of butter and a couple table spoons of sugar. Bring it
to simmer. It‟s all about even distribution with this one. So make sure

24

everything is nice and melted, a low simmer, really important add all

l30 the flour at the same time. Boom. And then just vigorously mix until it
starts to pull together. Now it‟s really important to keep it moving
because of that even distribution. If you don‟t move it around the err

the flour starts to burn. So look at that. See how it starts to pull together
just like that. Look at that. It‟s got a little bit of colour and you wanna

l35 cook the flour just a tiny bit for a couple of reasons. You wanna get the

rough flavour of the flour completely out and then you also want it to
add a little bit of colour because that means you‟ve cooked the flour,

and your churros are gonna have a little bit more body when you drop
them into that hot oil. And Sunny‟s already started frying for me.

l40 Thank you very much.

Sunny : Yes girl!
Marcela : We‟ve got 360 degree oil for about three or four minutes so they‟re

nice and gold and just like that I‟m mixing cinnamon sugar. You know
what you‟re doing I don‟t need to tell you about this cinnamon.

l45 Sunny : So do you have do you have a ratio in your cinnamon and sugar. Do

you count?

Marcela : I usually do like one cup to one table spoon but I tell you it all depend
and you can add nutmeg or you know whatever other spices you‟d like

to add but I just use cinnamon and sugar.

l50 Sunny : Alright!

Marcela : Okay so for the choux. This is really important. You put it in a bowl.

You may cook it a little bit more a little bit more brown just like this.
And then it‟s really important when you‟re adding the eggs you have to
let it cool just a tiny bit because if you add eggs to hot batter, it‟s gonna
l55 cook and you‟re gonna have scrambled egg in there. Really important

one egg at a time. And then this is one of those things you could do in a

machine but I like to do it by hand so kinda you have to work it in there
and it kinda look like it‟s not gonna happen but then you work it and

you work it and you have to wait until the egg is fully incorporated into

25

l60 that batter before you add anything else. See that? So you corporate it

really well and then you do the same thing with those couple of eggs
until it‟s super smooth.

Jeff : Now uh what is Cinco de Mayo celebration? I have absolutely no idea.
Marcela : That‟s actually a great question because most people think that Cinco
l65 de Mayo is Mexican Independence Day and it‟s not. It‟s actually a

small battle that was won against Puebla and it‟s not really celebrated
in all Mexico. It‟s one of those holidays that cr.. was existed and

created on this side of the border, but anything that celebrates Mexican
heritage and Mexican culture I‟m absolutely hundred percent for it.
l70 Katie Lee : If I get a margarita, I‟m one hundred percent for it too.
Marcela : That‟s what I‟m saying. If it‟s all about mar…. if it‟s about margarita
and churros I‟m in.
Katie Lee : It‟s an excuse to eat a lot of guacamole and drink margarita.

GZ : Yeah!

l75 Katie Lee : Count me in.

Marcela : Ok so you take this finished choux pastry and you just put it in a pastry
bag fit it with a star and you‟re ready to fry. So drop it into that 360

degree oil and be really careful

GZ : Oh that looks good!
l80 Marcela : And if you can get a helper that‟s great because you have to cut the

Sunny batter. So will you be the cutter?
Marcela : Yes ma‟am!
: So go straight into the oil and cut it close to the oil so that you‟re not

dropping the batter so that it doesn‟t splatter. Always be super careful

l85 with that really hot oil. Just like that.

Katie Lee : You know this is really easy. I would think that this would be like a lot
Marcela more labour and tensive but it‟s a pretty easy recipe.

: No it‟s all about that techniques while you‟re making the choux pastry

that you have to be careful with. Okay so check this out. We have a

l90 churro bar ladies and gentlemen!

26

Jeff : Ahhhhhh!

Marcela : Tatadaaaaaa!

Jeff : Ahhhh look at all this!

Katie Lee : Wow!

l95 Sunny : Wait till I bring these churros over that bar.

Marcela : Bring those churros over Sunny.

sunny : Yes girlfriend.

Marcela : So what I like to do when I put out those churros, honestly those are

delicious by themselves, but if you wanna go ahead and make your

l100 churro bar especially if you have kids with over with tons of friends I

like to make dipping sauces. Here I have Cajeta which is Mexican

version of caramel, made with goat milk, seasoned with a little bit of
lavender. We‟ve got some chocolate which has some tequila infused in

there. A little bit of creamed strawberry with err err sweetened

l105 condensed milk and then I also like to have fruits so you can just dip if
you don‟t wanna dip the churros and you can always end up sprinkling

with nuts. How about that?

Jeff : Great. So good!

Katie Lee : Here you are Jeff.

l110 Sunny : How come I‟m so far away?

Marcela : Let‟s do this for Geoff. Hold on.

Bob : This is great. So this is with chocolate and nuts on there?
GZ : With Coffee? It‟s like perfect …the Perfect breakfast.

l15 Jeff : Oh Good.
: It‟s so light and airy. Its structure inside makes it just cling to on the

stuff on the inside. And that‟s the thing about churros. They‟re not huge

and densed like a lot of American doughnuts.
Marcela : That‟s what I like about these. That they‟ve got the eggs. You beat that

in it and it makes it much lighter and You can eat 40 of them.

l120 Jeff : And these are basically Mexican doughnuts right? You eat for breakfast

a lot in Mexico and south but do you know that pretty much every

27

GZ culture in the world has their own versions of doughnuts right
Jeff : That‟s right!
l125 Katie lee : and we got uhm a couple of selections right in front of us here.
Jeff : Hello!
: Alright, I…I have some Bomboloni here from Italy. You can buy these
l130
on the beach. Right. They‟re sometimes filled with jam. Definitely
Katie lee coated in a lot of sugar. They‟re a little heavier than these guys so
Jeff you‟ve got to be careful. And what better place to dine on this and buy
l135 GZ them except on the beach when you‟re in your bathing suits. As you
can see it‟s a yeast doughnut it‟s got that nice bread crumbs. How
l140 amazing.
Katie lee : Hmmm delicious!
GZ : GZ what do you have?
Sunny : I have from France, Beignets and Beignet is pate de choux and ….with
what you made so this does not have yeast but that does so this is
l145 unrisen unleavened product but what‟s great about this just like the
Bomboloni and chewy is that you can open this up and you can eat it
l150 like this or you can put cheese in here, you can make a savory so you
can have both an appetizer and dessert. So have this with a pound of
sugar with cheese or vegetable or seafood.
: Delicious!
: That‟s a trouper!
: What about those shiny ones Katie?
: I brought these. These are called Jalebi. These are from India and I was
there a few years ago and they cook these on the streets in this big … of
oil. And they put it in a circular motion, the dough, it‟s kind of like a
funnel cake and you have this nice crunch on the outside and it‟s sugary
as it‟s sugary served on it. You can find these all over India but in
Western India they do it a little bit differently. They put a spicy
cabbage slaw and fried chilly on top and have them for brunch. So
you‟ve got like a sweet savory thing going.

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Marcela It‟s great. We‟re gonna enjoy these and we‟ll be right back.
l155 : We are back. Hi everyone. We have Food Network Magazine‟s Editor,

Maile Chief Maile Carpenter in the house. To talk about the 50 States 50
Marcela Tacos story in the May issue. Welcome Maile thank you for coming by.
Maile : Thanks for having me.
l160 : Now, there‟s a lot of tacos. How did you use each taco for each state?
: It is a ton of tacos. You know when we set out the 50 states I was like
Marcela Wow! 50 is a lot. As much as I want to go to every state and do it
l165 Maile myself, we have a team of writers so we have a few writers in every
state and they feed us with a bunch of nominations and we go through
Marcela them and … and then the winners are in the magazine.
l170 Sunny : Did you taste all 50?
: Ah! No! It was amazing how many of different kinds we found all sorts
Marcela of different shells and toppings and basically you can put anything on
Jeff the taco that‟s what we like. Anything. Mac and cheese. Oysters. Elk.
Marcela It‟s all in there.
: I‟ve never in my life had a mac and cheese taco before.
l175 : We‟ll tear it down!
: I don‟t think we have those in Mexico but I appreciate it.
: I had three this morning, with elk in it, so I‟m full.
: We are super inspired by your 50 states 50 tacos…err…story that we
decided to create our own version so everybody‟s gonna create their
own version.

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