We had some viewers ask whether or not if chief photojournalist Derrick Larr is really this clueless in the kitchen, and the answer is… “yes”. In this episode of Derrick Doesn’t Cook, we show you what happened “behind the scenes” during the opening credits shoot. This was the first and last time associate producer for ‘the four’, Sarah Himes helped during production with Derrick. “After seeing him unable to properly operate a stove, and almost catch the Heritage House Kitchen on fire, I decided to just help out in post-production,” she recalled. “His wife, Shannon, really tries to help him. I don’t know how she manages to leave the kitchen alive when he’s at the helm”.
Good thing Derrick has the ability to not only be in front of the camera – but, has the amazing talent to set up and record the whole show on his own.
“It’s really just Shannon and me in the kitchen,” he said. “Most of the time, we forget the cameras are even there, and what you see is real. This is how we really are in the kitchen together”.
“Half of my inability to cook – is from not wanting to follow directions,” added Derrick as he joyfully dumps an excessive amount of garlic powder into today’s dish. “The other half… I really have no clue what I’m doing”.
If you’d like to see the Larr’s try to whip up one of your recipes, email firstname.lastname@example.org.
- 8 oz – shredded cheddar cheese
- 8 oz – cream cheese
- 1 cup – whole milk
- 1lb – rigatoni pasta
- 1lb = ground hamburger
Seasonings (add to taste):
- garlic powder
- dried minced onions
- chopped lettuce
- diced onions
- diced tomatoes (fresh or canned)
- pickle relish
- Cook ground hamburger until completely browned.
- Add shredded and cream cheese to the pan – stir until melted and mixed together.
- Stir in milk until it creates a sauce.
- Add seasonings.
- Boil/cook noodles. Mix meat sauce and noodles together.