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  • - Claire has a personal vendetta to settle

  • with this spoon.

  • - [Claire] Correct.

  • - There's no, she's not doing this for any particular

  • reason for the episode,

  • she's just doing--

  • - The spoon's gonna be gone now.

  • - How do I do it?

  • - I would go this way.

  • [upbeat music]

  • - No!

  • Ah!

  • Hey everyone, I'm Claire.

  • We're in the BA Test Kitchen

  • and today I'm making gourmet

  • Tater Tots.

  • This makes it look like I've already made them

  • and that's mine, and that's the original.

  • Because they're on identical plates.

  • - [Producer] That's a wrap.

  • - [chuckles] Right, I'm done.

  • I don't know of a single person

  • who doesn't unequivocally love Tater Tots.

  • Myself included.

  • It's a perfect food.

  • What is more delightful in the world

  • than a Tater Tot?

  • Of all the Gourmet Makes in history,

  • there's no difference in enjoyment

  • when I'm an adult as when I was a kid.

  • They're still incredible as ever.

  • First of all, potato.

  • One of the greatest foods in the world.

  • So versatile, so delicious.

  • So satisfying.

  • And then a Tater Tot might be

  • one of the finest expressions of potato.

  • People say Tater Tots to mean all different brands,

  • but technically Tater Tot is a trademark

  • of Ore-Ida Potato Company.

  • A Tater Tot is shredded potato.

  • I don't really know.

  • I don't know how they make them.

  • But they're somehow bound together and fried

  • in little tiny nuggets.

  • They're so good.

  • I mean, they look the same frozen.

  • So that kind of makes me feel like

  • in the Tater Tot factory, they're more par-fried.

  • But they also at the same time hold together so well.

  • They're also uniform.

  • They're just so good.

  • It's like the perfect amount of crispy outside,

  • crunchy soft kind of creamy inside.

  • They're just, I really wanna eat some.

  • Can I go get some ketchup?

  • I cannot eat these without Heinz ketchup.

  • I love ketchup so much.

  • They're perfect.

  • They're perfect.

  • It cannot be improved upon.

  • We should just, everyone take a plate and go home.

  • - What are you doing?

  • - [Claire] Tots.

  • Tater Tots.

  • Greatest food ever created.

  • - Yeah, agree.

  • - Like I could probably eat in one sitting

  • maybe like 45 Tater Tots.

  • They're so good.

  • - So fascinated.

  • It's like these weird pebbles

  • of seemingly like par-steamed potatoes

  • that then have almost like this slurry around them.

  • - I know.

  • Whatever the binding is is incredible.

  • What's more delightful than a fried potato?

  • - Nothing. - Nothing.

  • - You're gonna nail this in two days.

  • - Ooh, you think so?

  • - Yeah. - All right.

  • - Oh, Tater Tot casserole?

  • - What is the casserole, and then you just put

  • Tater Tots on top?

  • - I think it's traditionally beef, frozen mixed vegetables,

  • and cream of mushroom soup,

  • but then you top it with Tater Tots.

  • - Oh really?

  • - But we could do all scratch.

  • - If you make the filling.

  • - [Sohla] Yeah, I can do that.

  • - Is that a deal?

  • - Yeah. - Okay.

  • Ooh, I love this idea.

  • So you can see that there are distinct shreds of potato,

  • and a really thin, even, golden crust.

  • I think barrel is a good word to describe the shape.

  • They are kind of cylinders, but the cylinders

  • actually seem to have a little bit of dimension to them,

  • like there's sort of a flat side.

  • It's not a totally round cross-section,

  • if that makes sense.

  • I'm gonna clear this off because it's too annoying

  • to reach around these bags to eat them.

  • - You made these?

  • - No.

  • We started like five minutes ago.

  • - Oh, I don't know. - These are original.

  • The two plates is throwing every single person off.

  • - Here's what's so wonderful about Tots.

  • There's a whole world inside.

  • There's a lot of textural variants.

  • - Yes. - On the inside of the Tot.

  • You know I go look for Tots almost every day.

  • - Daily. - In the cafeteria.

  • - Mm-hmm.

  • Potatoes are fascinating.

  • - They're so cool.

  • So weird. - I know.

  • Tots.

  • I'm gonna take some measurements.

  • The length is three centimeters.

  • The diameter in one direction is 2.1 centimeters.

  • So we're just gonna call it two centimeters.

  • Um.

  • That's it.

  • That's the only dimensions, right?

  • I wanna try taking one apart

  • and separating out some of the pieces

  • to get an idea of particle size.

  • There's pieces like this that are a larger piece

  • and then there's also this size,

  • which is much, much smaller.

  • I feel like the pieces are shaggy

  • so that they're not smooth,

  • like if you were to look at this up close

  • it would have a very irregular texture.

  • You can sort of see that there's a coating.

  • The coating, it is a very sealed exterior.

  • Time for my favorite part, reading the ingredients.

  • Potatoes, vegetable oil blend, soybean and cottonseed,

  • salt, yellow corn flour, dextrose, sodium acid,

  • pyrophosphate, parenthesis to retain natural color

  • closed parenthesis, dehydrated onion,

  • sodium acid sulfate, natural flavor.

  • All right, there's a lot of interesting stuff there.

  • It's fascinating to me that there are things

  • that I've never heard of

  • that we haven't yet seen in Gourmet Makes.

  • We've never had any kind of compound

  • start with the prefix pyro.

  • It's to retain the color.

  • Potatoes, when you grate them,

  • I think it's an enzyme.

  • There's an enzyme in them that immediately makes them

  • start to turn brown, so makes sense that they're

  • putting something in here to prevent browning.

  • I would love to find out more about how they're made.

  • We're gonna go over to the computer

  • and do a little bit of research.

  • Go long, Dan.

  • No, I'm just kidding.

  • No, no don't.

  • No don't.

  • I'm gonna hit the light.

  • - [Dan] Let's do it.

  • - [Man] Do it!

  • - [laughing] That's too close to the computer.

  • What if I hit the light?

  • No, don't!

  • I thought you were throwing it back at me.

  • What?

  • - [Man] Nice.

  • - [Claire] [laughing] Is the internet not working?

  • Oh.

  • - [Man] Oh, you need that.

  • - Wifi.

  • There we go.

  • Tater Tots, or just Tots, created in 1953