Food Tips from A-Z with Matty Matheson

(laid back music)

I'm Matty Matheson, I'm here at the Bon Appetit office

and I'm gonna show you the A to zed of food tips

and tricks, I don't know what's gonna happen,

they're gonna pass me stuff.

Let's get to it.

This is artichoke, A.

The artichoke is a delicious, beautiful,

versatile vegetable.

There's so many different things that you can do

with this thing, I don't know, I've never

cooked one in my life.

Baked beans, have some toast, put some butter on it,

beans on toast.

Ah, carrots, let's talk tops first, rip that up,

take some pumpkin seeds, make a pumpkin seed,

carrot top pesto.

This is something I can get behind, dill pickles.

If a sandwich doesn't have dill pickle,

it's not worth eating, throw it on the floor and walk away.

Konichiwa, this is unagi, that means eel,

this is barbecued eel, it's delicious,

barbecued eel is good for you, it's good for me,

it's good for the eel.

Fava beans, F if for fava beans, it's for farts,

it's for a lot of stuff.

You can make baked beans with fava beans,

you can make any kind of bean, bean salad, bean stew.

We're on G, this is goat's milk.

Put it in a pan real low, reduce it forever

until it turns golden brown and caramelizes

and you can make goat milk caramel.

H is for hummus, it's made with chickpeas,

a little bit of tahini paste, really nice olive oil,

pfff, blend that together, maybe put in some onions.

The mother load of lettuces, this is a beautiful example

of iceberg lettuce.

If the Titanic rode it's little boat into

an iceberg lettuce in the middle of the ocean,

same results 'cause that's how powerful

the iceberg lettuce head is.

Jelly, ah, the ambiguous jelly.

(squishing)

Jelly makes that sound, doesn't it?

K stands for, kale is disgusting, it needs to go away.

These lobster rolls are kind of like lobster salad on rolls.

Lobster rolls should be lobster on a bun, goodbye.

Mashed potatoes are the chicken of vegetables,

everyone loves chicken, everyone loves mashed potatoes.

Woah, nori. (crunching)

(coughs)

O is for orange, orange is delicious,

you can make juice out of it.

Purple rice, delicious, purple rice is amazing.

We're lucky to have it.

Better than brown rice.

You thought I could juggle, that was a joke.

This is quince.

Quince is a beautiful little fruit,

part of the apple family, little furry

on the outside, it's very nice.

One time at my restaurant we bought a bunch of quince

from this hippie off of a truck

and he tried to charge us like, an insane price

and then we gave him back his stupid quince

and told him to leave the property.

(whistling)

Rice noodles, delicious, you know why,

'cause they're vegan, I love vegans.

I have so many good friends that are vegan.

Spam is amazing, it is the working class meat.

It's delicious, you can cube it, see this?

You can cube this.

Tofu, I love tofu.

I worked at a vegan restaurant once, didn't I guys?

You didn't know that about me.

But I got fired from that vegan restaurant

'cause I reheated a cheese slice of pizza in the oven.

Umeboshi, beautiful Japanese pickled fruit, fermented.

That's the saltiest thing I've ever eaten.

This is vodka.

No, it's white vinegar, the best vinegars of all vinegars.

You can clean, you can cook, you can pickle.

Watermelon is amazing.

What the (beep) is that?

Xin?

Is the X?

Wine grapes, xinomavro grapes.

You know what you can do with those, eat 'em.

Yogurt, I don't like it that much eating it

just as it is though, I don't like granola,

it gets stuck in my teeth,

I don't like chewin' on nuts.

Zed, zucchinis, do you see that?

(chopping)

When you're grilling them at home

make sure not to add olive oil to them

'cause they'll turn soggy, then dress them after,

little lemon zest, a little nice olive oil,

maybe some fine (inaudible) salt, fresh cracked pepper.

I'm Matty Matheson, we're here with the beautiful people

of Bon Appetit, let's cook beautiful food.

Love Bon Appetit, I love you guys, oh mama.

Have a great day you guys.

(kisses)

Kisses.