English Translations~ (sorry if there are mistakes, I was going by ear): 0:00 You want to cook? You want to cook? 0:02 So you know… "lemon sole" is a kind of flatfish. 0:08 In Japan, we have the slime flounder, which is similar to the fish I've obtained for today. 0:13 So I'd like to use it to cook some food today! 0:16 Sound good? 0:19 First up, I took a potato and steamed it. 0:23 And I'm going to peel it like this. 0:30 Does it look good? Your face is awfully close... 0:33 Do you understand? 0:35 No, no. That little paw! 0:37 All right, the peel is off! 0:39 Now we'll turn this into mashed potatoes. 0:41 Know how to make mashed potatoes, Theo? Do you know? 0:49 And now, we'll… 0:55 ...add some butter. 1:00 Huh? Are you going, Theo-chan? 1:04 You'd normally add some milk but I'm out today. So I'm gonna add in crème fraiche. 1:07 TEXT: Crème Fraiche 1:09 Crème fraiche is sort of like sour cream. 1:17 Add salt and pepper… okay. 1:21 Ah! He's observing very keenly today… 1:25 Do you want to observe from this side? 1:33 Oops, you've got something stuck. You okay? 1:41 That's pretty mixed. 1:42 Smells good, right? 1:45 Let's taste it. 1:50 It's good! 1:52 Yum! Delicious! 1:56 Really yummy! 1:57 We'll put some olive oil in the pan. 2:00 Garlic. 2:01 I'll split them in half and smash them a bit. Like this. Smash. 2:13 In we go. Like that. 2:15 Theo. 2:16 THEO: Mmreh? 2:17 Don't you want to cook with me? Hm? Want to cook with me? 2:21 It's starting to crackle. And when it gets to a good place, add the butter. 2:29 When the butter's started melting, we add fresh sage. 2:32 TEXT: Sage Leaves 2:36 Butter and sage is a winning combination. 2:40 And that's about right… okay. 2:44 Please make sure to take out the garlic before it gets burnt. 2:49 We'll take the garlic off the heat like this. 2:55 But we'll let the sage continue sauteing in the butter. 2:56 Right? 2:57 THEO: Meow! 2:58 Yep. 2:59 Now it's become like this. 3:03 At this point, we'll take them out of the pan. 3:06 But we're not done with this oil. 3:09 Back you go. 3:10 THEO: Meow! 3:11 Hmm? 3:12 THEO: Meow! 3:13 Hmm? 3:14 Now let's get out our lemon sole! 3:20 We'll slice it down the center. 3:22 Since they're long, we'll cut them in half. 3:28 Now some salt… Oh, the paw! The paw! 3:30 And here's some pepper. 3:34 Dust it with flour. 3:40 It already looks good! 3:42 Don't you think it looks good? 3:44 Why so quiet? Something stuck on your nose? 3:50 Now for some white wine. This is Salmon Run Chardonnay Riesling. 3:57 I wonder… Chardonnay and Riesling… I don’t think I've heard of mixing them before. 4:04 What do you think? 4:07 Smell good? Okay. 4:15 Make sure it doesn't stick. 4:17 I'm using a silicone spatula from Le Creuset. So it won't hurt the pan. 4:32 For fish, you cook it 7 minutes for every 2.5cm of thickness. 4:35 TEXT: 2.5cm = 7 minutes 4:40 So these... are about 1.5cm thick, so I'll do about 4 minutes for these. 4:49 So first, the mashed potatoes… 4:54 Then I'll add the fish. 5:02 So tender! So tender! 5:05 Super tender… 5:06 And now we'll make the sauce. 5:11 TEXT: Butter 5:12 And then… we'll add the wine. 5:24 Theo-chan! Theo-chan! This is so hard! 5:28 Cooking is hard! 5:29 TEXT: Crème Fraiche 5:29 We'll add some crème fraiche. 5:39 Theo-chan, have you been licking the potatoes? 5:42 Cats can't eat potato, you know? They can't! 5:46 Now we'll add some salt and pepper. 5:52 And give it a light stir. 5:54 Now we'll add the sage and garlic from earlier in here. 6:00 You're not licking things, are you? 6:03 Now we'll take the finished sauce and add it on… 6:17 Okay, finished! 6:21 We sure learned a lot, since we had to invent as we went, right? 6:23 By the way, this is a New York wine. 6:29 What do you think? 6:31 Itadakimasu... 6:38 It definitely tastes like chardonnay and Riesling. 6:42 It's unusual to see these two mixed, huh? 6:45 Chardonnay... a lot of it comes from California. Though from France too, of course. 6:49 Whereas Riesling is a German wine… 6:57 Now, let's see how this is… 6:59 Itadakimasu... Mmm! 7:04 That is way too good! 7:05 It's really delicious… Look how tender this is… amazing! 7:12 Wah, it's crumbling! It's so tender… 7:20 No, you can't. 7:22 This is seriously yummy! Definitely a home-run this time. 7:26 Mm, it's nice. Let's get some nice potato on here too. 7:30 Itadakimasu! 7:36 This… 7:39 This is so good, Theo-chan! 7:45 Mmm, yum! 7:50 Wine to wash it down. 7:55 That's tasty! 7:57 But it's pretty high-calorie. There's tons of butter and crème fraiche in here. That's why it's good. 8:04 Lots of olive oil in here too. Mmm… 8:07 But you know… 8:11 …at least on weekends, it's okay eating something like this. 8:15 Since I work hard during the week, I can eat well on the weekends, right? 8:21 It's okay for me to eat this, right? 8:22 Where is T-ko today? 8:24 Garlic and sage go really well together too. 8:30 Garlic and sage… 8:33 …and crème fraiche... and mashed potatoes! 8:39 This is perfection. 8:43 I think this would be delicious with [something something] too, so please do try it out. 8:47 Instead of crème fraiche, you could also use heavy cream. 8:53 Maybe mix some sour cream into that heavy cream. That's about the right flavor. 8:57 All right, now, Theo-chan… 9:00 Here. You've been facing this way the whole time. 9:03 Face that way. Okay. 9:05 Oh, that's right! I forgot something important--I haven't told you what I thought of the new frying pan! 9:11 I haven't mentioned it, right? It was extremely… easy to use! 9:15 Size-wise too, it's perfect for cooking one-person meals. 9:21 Especially cooking a delicate fish like this, I think it would've been difficult without a stainless steel pan. 9:27 Since it's sized for single servings, you don't end up with empty space in the pan where the oil starts burning and smoking. 9:37 Which is why that size is really great. For one person… or two. 9:44 I recommend it. The All-Clad frying pan. Please try it out. 9:47 Okay, that's all for now, so I'm gonna keep eating. Itadakimasu! 9:52 So yummy!