hi my name is Brian vest Norris we're here with Grandma hands and today we're going to show you how to make grandma's Lithuanian pugilist grandma used to make this dish a lot for our holidays we still make it today it's one of our favorite dishes at all the holiday meals so with that I'm going to show you a couple tips we've got ten pounds of potatoes already peeled and cut up we've got two onions we've got ten eggs two cups of heavy cream I like the heavy cream because it's 50% fat we've also got organic sweet cream salted butter and salt pepper and pound of bacon what we're going to do I'm going to show you a quick tip on how to cook the bacon my aunt showed me this and it's actually real simple instead of dicing it up with like a knife or something like that actually use a pair of scissors it's pretty simple it's quick to do I like to dice it up to just you know just a couple bigger pieces my kugel is I like to have the bacon a little bit thicker so we finished dicing up the bacon we're going to fry it up here in the stove and we're going to get the rest of your hands prepared to make the kugel is okay so we've got four sticks of butter our next step here is to basically we're going to put into a saucepan here and melt the fogger down once the butter is melted I'm going to combine this with the bacon and the grease of the bacon and the other trick my grandma always showed me was save these wrappers these wrappers are good because still got a little bit of oil on there and we use this to grease the pan so that the coolest doesn't stick to the pan we put that on low heat as well so while the bacon and all the other greens are getting ready we also could grease the pan with the leftover wrappers here from our butter we just take this this also helps the food list from sticking from the pan once it's done I just coat the up this real lightly it doesn't have to be a big deal so while the butter and the bacon are finishing cooking we're going to take two cups of cream here and we're going to pour that into a saucepan and just heat it up we don't want to bring it to a boil but just so it's nice and warm when we pour it into our batch ok ok so the butter and the bacon are getting ready right now we're going to take potatoes we dice them up ready to go they're going to go into the grater here the bowl here is going to cold about 5 pounds of potatoes so what I also have as I have as a strainer a medium bowl here and what we're going to do is put the mash into here strain some of the juice out just going to collect here on the bottom and I'll leave a little bit of starch we're going to add that back in the recipe and then we're going to take the rest of it and put it right in here so that we're going to get ready to go you also had a couple onions in here okay down the first half we're going to dump this mash right into here already for the second round you can see I just kind of sift it a little bit here just to get some of that juice out and this is ready to go and we're set for the next pageant you can see here we all that juice here starch is going to collect on the bottom we're going to use that for that back in the batch later but right now I think our butter and our bacon is ready bring these over first pour the butter all over it mmm next we'll add the bacon with the grease ah that we're just going to mix it up real quick we're finished mixing up the butter in the bacon with our mash next thing you know when you mix in it want to take notes sometimes there's little chunks here you just want to pull them out keep continuing to stir it in so now what we're going to do is we're going to add the ten eggs it's already whisked up we're going to add these in nice and slow again continue mixing okay we finished mixing in the eggs with the rest of the mash so now we're going to do is we're going to take this leftover juice that we had dumped that all out and what you see here on the bottom is all the starch that sell from all the grated potatoes we're going to add you see it gets kind of like pasty hard but we're going to add a little bit of that back into our batch here I don't really have to use all of it or try to use most of it again we'll mix that up real good and the next step will be to add the cream and the salt pepper and we're ready to go all right well that's preheating we're going to take the cream we're going to add that to our mixture then we're going to add salt and pepper here it looks like our cream is ready to go you don't have to have it scalding or boiling hot but just warm it up it helps thicken it up and we're just going to add it slowly you don't want to pour it in real fast to scald it okay for our last step we're going to add the salt and the pepper you know salt and pepper goes to taste I like to use basically for this batch just under two tablespoons of salt and just under one tablespoon for the black pepper so we'll add these in mix this in real good and then we're going to put it on our and we finished our in the batch into the into the pan here we've preheated our oven to 350 degrees the reason we do that is we're going to put it on broil for about 10 minutes you want to keep an eye on it you want to form a nice crust most people comment on the nice crust at forums I think it also helps fake the coulis a little bit better so we're going to put it on broil for about 10 minutes and then switch it back to the oven for 350 for about now in 15 minutes you can see the broil has done its job we got a little bit of a crust forming so now we're going to switch it to the oven for 350 I'm going to cook it for an hour to an hour and 15 minutes so now that we got the coolest in the oven want to clean our machine right away just like you would clean a blender right away so you can see how easy I just pop that right off excuse a towel never use your bare hand pull the blade right off nice and easy all these pieces there's dishwasher Schade safe and hopper here I recommend just throw it in the sink here and I'll rinse right off right away so you can see how easy it is to take this apart and clean it and you're ready for your next google is back oK we've pulled the kugel this out of the oven we've let it cool for a little bit and we're going to pull a piece out here oh yeah perfect so Google as always goes good with a little bit of sour cream if you want you just add a little dab here on the side there you have it actually one of the best things is when this thing hardens you put it in the fridge maybe overnight you wake up for breakfast and you fry it on both sides with the covered pan delicious right piece of town