Hansin Matkassa - Alexi laiho 3 / 3

Hans: Welcome to visit the guitar virtuoso Alexi Laiho. Hans: Alexi and his girlfriend Kristen Mulderig are serving dinner for the vocalist and guitarist of Deftones, Chino Moreno and his wife Risa. Hans: Let's go and buy the ingredients to get things going. Alexi: Let's do that. Hans: And we of course walked here. Alexi: Yeah, everyone walks in LA. Hans: Here's the iceberg lettuce for the salad. Hans: Then tomatoes, onions and garlic. Hans: Let's have salted and unsalted butter, so we can choose. Hans: This shop looks good. Alexi: It is, you can get everything here. Alexi: Plus the wines, beers and *** and all. And there's also a good deli next door. Hans: We've got cayenne and salt, now we're starting to be ready. So let's go and cook. Hans: Tonight we're cooking at Chino Morenos place in Burbank, because Alexis kitchen needs a little tuning up first. Hans: The menu is: bacon salad, Ranch dressing, corn dogs, salsa, grilled chicken and mash. Hans: Let's start with the chicken. Hans: If you want to cook strong flavoured chicken, you have to start with a whole chicken. Hans: If you use just fillet, you loose much of the flavour. Hans: First we boil the wings and legs and roast and marinate the ***. Alexi: Ok. Hans: I have a chichen stock coming up, but let's start with the chicken legs. You can feel where the leg ends with your thumb. Alexi: Here? Hans: That's right. Hans: Now you can feel that it's loose. Hans: Now you can hold it the other way around. Hans: And the other leg in the same way. Alexi: Is this anywhere near the right way? Hans: Yes, it's just right. Alexi: Not the easiest job in the world to molestate a chicken. Hans: You'll get the hang of it after a few times. Hans: Legs go there and now we cut the wings. Hans: Make a cut in here, twist it and then cut under the bone. Hans: Now it's loose so just cut the rest. Hans: Ok, now we cut the breast fillets. Hans: Here you can feel the wishbone, cut against it with the tip of the knife all the way down. Hans: That was perfect. Press the knifes tip agains the bone. Hans: You are actually holding a tenderloin now, then just cut it off. Alexi: Just cut here? Alexi: I think I need a samurai sword for this. Hans: Now when we turn this, this is a perfect breast fillet. Considering that you've never done this before. Alexi: I'll just put it in here with the others. Hans: Now we put some garlic in, and then herbs. Hans: This is rosemary. Alexi: That's like a tiny christmas tree. Hans: I'll separate these ones that go in the sludge, I'm sorry, stock. Hans: It's nickname is sludge though. Hans: Wings and legs are boiled separately. If you boil a whole chicken, usually breast gets overcooked before wings and legs are ready. Hans: I'll throw the rest of the herbs in. When these are ready, they're taken out and fried. Hans: If you want to grill a whole bird, then you could cut it in half, boil first and then put it in the grill. Hans: The stock can be frozen and used later in soups, sauces and risottos. Hans: It also makes a great sauce for the mash. Hans: This was in your mash yesterday, not real truffles. Alexi: Strong stuff. Hans: And this is what real black truffel smells like. Hans: And now we make the Ranchero and Ranch dressing. Hans: In this bowl you can separate three egg yolks Hans: These are organic eggs since they're packed like this. Hans: Ranch dressing was invented in the 1950s in Hidden Valey Ranch in Santa Barbara. Hans: It's one of the best dip sauces and goes great with chicken. Hans: Ranch is different than the Mexican Ranchero sauce, which is hot tomato salsa and is also on the menu. Alexi: God dammit! Hans: That's ok, we've got enough yolks. Alexi: This was the last one. Ok, we're done. Hans: You do you think is the second best guitarist in the world? Alexi: Don't you mean the best? Hans: No, the second best. Alexi: It must be Steve Vai. Alexi: I'm convinced that he's not from this planet, he's an alien. But in a good way. Alexi: I've met him a couple of times and he's a great guy. Alexi: First I thought that he would be kinda weird and artistic character and wouldn't talk to others. Alexi: But he was totally cool. We had a photo shoot somewhere in 2005. Alexi: There were Steve Vai and Zakk Wylde. We had a break and we were just sitting and chatting. Alexi: Or mostly Zakk chatted and we listened. Alexi: But anyway I had to pop out and when I came back Steve Vai was playing my guitar. Alexi: And he was so sorry about it and apologized. Alexi: And I was like, you're Steve Vai, you can do whatever you want. Hans: Were you still a huge fan of him? Alexi: Yeah, but I wasn't all starstruck. I've always been good in hiding it, so I don't freak out. Hans: I'm crying because I'm so moved. Alexi: Of course! Hans: But that's great to hear that everyone's got their idols. Alexi: Yeah. Alexi: And I was about 25 years old and we had just begun to, well not break through but... Hans: Getting recognition. Alexi: Yeah, so it was a big deal for me. Alexi: I have always considered myself as a Finnish punk rocker and the end of *** story. Alexi: If you start thinking of yourself as the best... Hans: It goes to your head. Alexi: Yeah, and the actual guitar playing starts to suffer if you think you're the best. Hans: Now we'll start working on the corn dogs. Hans: The japanese panko breadcrumbs are good for these, because they're bigger, so they stay crunchy longer after frying. Hans: It's available also in Finland in special stores. Hans: This is like making lollipops. Hans: You have to be careful not to burn your fingers. Hans: Hold it here so you're fingers are safe. Alexi: Ok, and that's where you dip it? Hans: Yeah, this is the dough. Hans: You have to dip it lightly so it won't fall off. Hans: In this dish Finland and US meet Japan. Hans: I think I've had the best food in Japan of all countries. Alexi: I have a story about Japan, this happened in Tokyo years ago. Alexi: We were taken to a fish restaurant and some of us didn't really like fish. Alexi: So we asked if they had any meat or chicken or anything. Alexi: And those guys were in total panic. Alexi: And I'm still embarrassed, because they sent someone from the personnel running to KFC. Hans: No! Alexi: Yeah! And someone else had gone to pick up eggs and bacon for us. Alexi: And we we're like oh man, that wasn't what we meant, we just asked. Alexi: So there we were in a fancy restaurant in Tokyo with a KFC bag on the table. Alexi: Then we were really embarrassed. Hans: You can taste one if you want to. Alexi: I wouldn't want to burn my mouth but let's try. Hans: Is it good? Alexi: Sure is! Hans: Next we make the mash and fry those chicken wings and legs, and that's about it. Hans: So these are boiled and now we fry them. Hans: So now we have the flavour in them because we boiled them first in the stock. Hans: After boiling they have to cool down a little and then they can be fried in a deep fryer or a cattle. Hans: I have a lid for this, but if you fry in a cattle, make sure you have a fire blanket nearby so you won't burn your house. Hans: Fry them until they're golden brown and then drain the excess fat off, that's it. Hans: Thank you, Alexi. Now I'm going to give you a gift, same one that I got when I went to culinary school. Hans: This is a peeler, so you won't slice your fingers while cooking. Alexi: Can I still slit my wrists and shave with it? Hans: It just takes the skin off your wrists, but beard probably goes well. Hans: Thanks Alexi, Kristen, Chino and Risa. Hans: This was an interesting and rewarding trip. Alexis attitude is surely great. Hans: It's great when someone with so much talent sincerely tries to learn something new. Hans: Dreams are meant to be achieved. Hans: Join us again next week. Alexi: When this madness is over can we go to McDonald's?