Learn Language through the song - | English exercises

Translate:

I would sling a whole pig over my shoulder,

carry it to our pit and throw it on the grill.

And at that point, I told everybody that they

were not aloud to give me shit for being vegan.

[MUSIC]

I'm Chris Rubinstein.

I'm a chef at the Wild Good Tavern in Costa

Mesa, California with The Culinary Militia.

Today, I'm gonna show you guys how to make a vegan

pulled trumpet mushroom barbecue sandwich.

A lot of vegans miss out on some good food.

And you guys catch a lot of flak because a lot of

what you cook isn't very good.

So, today I'm

gonna show you how to smoke the mushrooms.

Pull them, make the sandwich, and

impress some of your friends.

So for this dish, first thing you're gonna

need is about a pound of trumpet mushrooms.

They're also called king oyster mushrooms.

Go to any Asian market,

go to the mushroom section,

you're gonna find them.

Take your favorite barbecue sauce,

about a cup of that.

One head of kale,

you're gonna need one cup of vegan mayonnaise,

a red onion.

Half a cup of apple cider vinegar,

four tablespoons of sugar.

A tablespoon of crushed red pepper,

two carrots, and four rolls.

And to saute the mushrooms we're

gonna need two tablespoons of oil.

Don't use olive oil because it has a low

smoke point and you're gonna end up

burning it and you really don't want that flavor.

Just use vegetable oil, soybean oil,

canola, whatever you'd like to use.

And the last thing you're gonna need is about two

cups of wood chips, soaked in water for

about half an hour.

I like to use apple for

this dish, cuz it's a little lighter when

you're gonna to smoke vegetables.

If you're gonna to smoke meat,

you want to use hickory or mesquite or

things like that.

So, apple or cherry is what I like to use.

So for the first step in the process,

we're gonna to smoke the mushrooms.

So we're gonna to go

outside to the grill and do that.

So, depending upon what kind of grill you have,

you can do this a couple of different ways.

Today, we just have a standard gas grill,

so we're gonna use a smoking box.

If you had a charcoal grill,

you could just take these guys, and

put them straight on the coals, and

smoke them that way.

So, we're gonna take the chips, open up your box.

Just spread them out nice and evenly, just

stick them in the hottest part of the grill.

And that's gonna take about ten,

15 minutes before they start smoking.

So you wanna crank the grill up all the way to

high, let it get to six,

700 degrees, the hotter the better.

Wood chips have to

dry out first before they start smoking, so

we're starting to get a little bit of smoke now,

and it should be ready in about five minutes.

I actually started

cooking because I went vegan.

My mom is a phenomenal cook, but

when I decided to become vegan I was about 17.

I was still living at home and she kind of gave

up, so I started cooking for myself.

And when it came time after high school to

figure out what I want to do with my life,

I decided I wanted to be a chef.

All right, so we're about ready.

We're gonna check it.

Getting a lot of good smoke.

The chips are nice and brown.

What I would do,

is put them on the top rack, if you have a,

if you have a rack like that on your grill.

Just break them apart.

Drop the lid, and let it go for

about 20 minutes or so.

One thing you wanna be careful of,

when you're doing this on the grill,

is not to burn the mushrooms.

Just keep an eye on

them once you put the mushrooms in.

They're gonna get dark, they're gonna get smoky,

they're gonna get cooked, but don't burn them.

All right, so,

while the mushrooms are smoking we're gonna come

back inside and start working on the kale slaw.

First thing you do, take your kale.

I'll show you a little trick [SOUND] is

just pull it off like that.

Now, what we're gonna do is

a technique called chiffonade.

You're gonna take your green, roll it up.

Take your knife, and just really thin, just.

[SOUND] As you're going,

just put your kale in the bowl.

So I'm gonna assume everybody out

there knows how to peel a carrot.

Use a peeler so I already peeled these.

Take a cheese grater.

[SOUND] So I decided to do a kale slaw just cuz.

I love Kale.

I think everyone loves Kale.

Just try different stuff.

Don't always use cabbage,

just try to think in different ways.

It's also very healthy for you.

And one thing to remember when you're cutting.

Tuck your thumb in.

I went ahead and sliced my thumb this morning

just to show you guys it can happen to anyone.

To Julienne onion, cut it in half,

I like to cut it in half again just for size.

All right so it's been about 20, 30 minutes,

we're gonna go check on the mushrooms.

All right, these are looking good.

We are going to go back inside and shred them.

All right, so the mushrooms are ready,

we are going to keep making the slaw.

So this is the dressing for the slaw,

we gonna to start with our vegan mayonnaise.

You are going to need one cup of vegan mayonnaise,

half a cup of apple cider vinegar,

and four table spoons of sugar and

a table spoon of crushed red pepper.

Take a whisk, and

let's get it all together [SOUND].

We're gonna take all the vegetables that we

chopped up, and just pour the dressing right over.

And the vinegar is gonna help break down

the kale and make it nice and soft and edible.

And then take your clean hands, give it a toss.

You can kind of crunch up the kale too that's gonna

help break down the fibers so you're not

gonna get a big mouth full of just raw kale.

That's done. We're gonna let that sit

on the side and let that kind of marinate and

break down a little bit.

Now to shred the mushrooms.

Gonna take a mushroom.

Take a regular household fork.

[MUSIC]

And we're gonna just scrape them

down like this.

They look like a little squids.

And take your fork and just mash the top part.

So if you try to eat this before we're finished,

it's not gonna be very good.

It's gonna taste like you ate a campfire.

Once we cook it with the barbecue sauce,

the smoke is gonna mellow out and

introduce itself into the sauce, and

it's gonna be really delicious.

All right, so we're almost done.

The next step is

we're gonna sauce the mushrooms.

Two tablespoons of vegetable oil.

[MUSIC]

So our pan's nice and hot.

I'll grab the mushrooms.

We're gonna throw right in the pan.

[SOUND] That's an awesome sound.

[SOUND] Then we're gonna grab our barbecue sauce.

Then we just [SOUND].

Flip them around.

Get it nice and coated.

Heat it all the way through.

[SOUND] And

if you don't feel comfortable sauteing.

You don't have those skills yet?

Use a spoon.

Just move them around.

Get it nice and coated.

You want the barbecue sauce to

caramelize a little bit and

stick to the mushrooms and not the pan.

All right.

So let's assemble the sandwich.

I like to start with the slaw on the bottom.

Helps soak up the barbecue sauce.

Doesn't get your bun all soggy.

And then, the barbecue right on top of that.

There we go.

And that is your smoked, pulled,

trumpet mushroom sandwich.

[MUSIC]

It's messy, but it's pretty damn good.

Thanks for joining me, if you want to check out

the recipe for my barbecue pulled trumpet

mushroom sandwich, click on the link below.

[SOUND]

Please choose the correct answer for each question below: