puppets galore

♪♪ (cheering) (audience) ♪ good eats! ♪ good evening! hello! thank you very much! thank you, atlanta! thank you.thank you. thank you. ahh, ten years.

that's a lot of--lot of brine under the bridge. (laughing) thank you for coming out. uh, you know, when werealized that we were actually gonna cross the 10-year line,which was only recently, i might add, uh, we-- it was like, wow, we're actuallygonna make it to ten years. we thought, well,we'll have, you know, some kindof live party thing type show,

so what we decided to puttogether was a little bit more of a birthday celebration, kindof variety show, if you will. and, of course, you can't pulloff a variety show or a birthday partywithout music, and that's why we have patrick beldenand his very small orchestra. (cheers and applause) thank you. interesting to note, um, patrick and i go--go way, way back

almost 20 years,i mean, really. and he has done the music and the sound effects for everysingle episode of "good eats." and for thati thank you, sir. thank you.it's been a pleasure. also, it wouldn't be muchof a birthday celebration without a bighonkin' birthday cake, and we thought, all right,there's gotta be a food demo. i mean, you know,you come to things like this,

you want to seesome chow, right? so we will make a cake outof a whole bunch of pancakes. so what we didis we gathered up these bigfabulous flat-top grills, and we set them up outside at a space that we arenow calling camp pancake. there's, uh-- we actually managedto fool some people into going to foodnetwork.com

and registeringto kind of win a trip here, not knowing that they weregoing to be put to hard labor. so we've got noel pumphry,shelly ryan, kenzie entercanand vincent dillon up there. hi, guys. boy, didthey get a raw deal. unfortunately, even with volunteers,we didn't have enough people, and i had to resort to whati'd hoped to never resort to, and that is,of course, hiring family.

howdy, bro. aah! how's it going? hi. hi. um... you know, not to worry about anything because your dear younger sister has got everything under control here at camp pancake.

whoa, whoa, whoa, whoa,whoa, whoa, whoa. i-i-i don't mind you dressing uplike a dr. seuss book, but i didn't tell you that youcould be in control of anything. you're not qualified. i've got an idea-- why don't you just stay up there and chat with your little friends and let me and my team do all the work. fine, fine. bye. um, before we get any further,i do want to note

that several of the,i think the first three rows, uh, you have ponchos,yeah, under your seats. those--those aren'tjust prizes. those are things that you willbe needing throughout the show. i'll try to rememberto warn you. it looksreally good on you. so anyway, i have always beena really big--stay. i've always beena very, very big fan of, you know, those kindof talk shows where, uh--

kinda highbrow talk shows, where someimpeccably prepared host with a big stackof index cards... (cackles) sits and questions somehalfwit actor about his career. you know the onesi'm talking about? so i decided i would preparemy entire life story on some index cards, and it's taken mequite a while to amass these.

but, of course, i realized thati would have to have someone to actually readthe questions to me. and i thought through--you know,looked through my rolodex and decided there was only oneperson for the job-- a guy who i admire greatlyand is perhaps, besides me, the smartest guy with glasseson food network. please welcome ted allen. thank you, sir. it is an honorto be here.

it is an honorto have you. um, i have done allthe work for you already. all you have to do is readthe questions on these cards, and if you don't likethe questions on those cards, there arealso these cards. okay, so let meget this straight-- basically what you wantto do is interview yourself, but use meas one of your puppets. he--he has--he has a valid point.

i don't think so.(clears throat) ohh. the way i would liketo begin, if i may-- you may. is to read three names--three names, and i would like to ask youabout their significance. shoot. julia child, mr. wizard,monty python.

um, there is actuallysome significance to that. i'm not 100% sure howyou found out about that since you didn'tread my questions. that--those were the names thati wrote down on a piece of paper in an office wherei was working in 1994, when i first started puttingideas for this show together. i-i was an amateur cookand not a terribly good one. i would watch all thesefood shows in my spare time, and i--and i rememberthinking one day,

i don't learn that muchfrom these shows, and they'recertainly kinda boring, and i remember writing downwhat i would like to see in a cooking show is,you know, some julia child, some mr. wizardand some monty python, and that was--that was the memo. doesn't that kind ofexplain everything? so you're sitting there,you wrote down these names... yeah.

you've hatched this ideafor this crazy show, of which there isnothing like, similar on television todayand probably never will be, and that might notbe such a bad thing-- it'd be okay by me. yeah. you said to deanna... yes. you know what we should do? we should quit our jobs and ishould go to culinary school

so that i can make a half-hourtv show that's a combination of julia child,mr. wizard and monty python. wrong! wrong. i said, "wouldn't it be coolif somebody made it," and she said, "you should,but we'll have to quit our jobs and go to culinary school." can you believe her? so it was her audacity that ledus down this sorry road.

yes, and as in so manyother aspects of your life, she turned outto be absolutely right. well, but i'dlike to ask you, is there a particularcooking segment that was not so much aboutsomething that was delicious, but just your favorite cookingsegment on "good eats"? ohh, that's easy. from the day we shot it, i have hadmy favorite cooking scene.

it has never been eclipsed,and what is ironic is that it's not really--doesn't make good eats. in fact, it made-- well, let's watch it. (scottish accent) so you want to make a haggis? well, step one, is you're gonna have to find a stomach, a sheep's stomach, and soak it overnight in salty water, right? step two,

you're gonna have to find yourself some bits and pieces, like a sheep's tongue, a sheep's lung, a sheep's liver and bladder and the like. step three is you put 'em in the salty water and you bring 'em to a boil for at least two hours. excellent. no. when they're done, take out your parts, and put 'em out on the cutting board.

ooh, be careful about the boiling water, would you? now hack at 'em until they're in little itsy-bitsy bits, being extra careful to look out for any skin or gristle, oryou'll get the back of my hand. now pack in maybe three or even four onions while you're at it. now that that's done, go ahead and add 1/2 a pound of suet chopped fine. suet. it's the stuff on the left.

you no idea how hard it is to find good culinary help in scotland. now once you've hacked it all into wee bits, add half a bag of soft oats. hurry up! it's a wonder we ever get anything on the table. aye, right. now time to stuff the stomach. don't be shy.

don't be shy! now stuff your softened stomach full of the mixture thusly. mmm-mmm, right. too many onions! now get yourself a bit of string, and tie it up into a lovely portion. boil it for three hours

and three days, but not a minute longer, or you'll get the back of my hand! what really makesthat scene work was patrick beldenon bagpipes. that was what did it,yeah, absolutely. yeah, because itwasn't your accent. uh, it actually madea web site for a while of the worst accent performanceon television ever done. i--oh, i wantto mention, uh,

paul merchant,my prop guy, who was the cookingassistant on that, we accidentally made thisscene at the side of a lake over a yellow jacket nest. (audience moans) (scottish accent) and we weretrue scots that day... (normal voice) whichbrought a certain... urgency... to filming.

we--we--we made it, but it was tensefor a while. (ted) stay tuned to learn more about some of alton's crazy cooking contraptions. "good eats turns 10" will be right back. welcome backto "good eats turns 10," live here atthe fabulous cobb energy centre. i'm sitting herechatting with ted allen, and his--his questions are--what do you think?

let him keep going,or do we-- fine, fine, but, um, i do, you know, i do reallyhave to check back in. these pancakesare important to me, so i want to go back upto camp pancake. marsha! report! yes, alton, everything's fine here. ohh, good. everything's going smoothly.

in fact, we're ahead of schedule. we don't need as many pancakes as we thought, and i'm thinking about going and getting my nails done. what do you say? you actually thinkwe need fewer pancakes? that's what they tell me. okay, bye-bye. bye, alton. bye.

i'm--i'll go outand check on that later, but it does look like the crewis making the pancakes, so we're at leastheading towards something that might be edible. well, i mean, it's a birthday.we need a cake. let's get on with it! all righty,well, uh, alton, you seem to have some, uh,particular penchant for building crazy,bizarre contraptions.

you call them--some of you call them rigs. hacks. you call them hacks. i would like to take us realquickly through a fast slideshow on some of the onesthat i think are fantastic. oh, all right. and, uh,so let's do it. all right, i'll tryto give insight. now what is--what areyou doing? cold fusion?

what is that all about? no, no. i like cookingwhole fish. but scaling fishis treacherous business, and you scrape, and they'remade out of protein, and they'recovered with slime, so when they fly upand they hit the wall, they solidify there,and it's like sequins. what's wrong with sequins?

well, exceptthey smell like fish. oh, they smell like fish.that's what's wrong with them. and so i thought, well,i wish i could have this kind of containment for it,so i went to a discount store, bought a $4 plastic bin,cut 2 holes in it, stuck in these rubber gloves,and you put it on a cutting board, and youcan scale your fish all day, and you don'thave to worry about it. it is also amazingly goodfor changing diapers.

oh! next. all right, here wehave a jerky dryer... ahh. made of a window fanand a furnace filter. uh, one ofmy proudest moments in the makingof the beef jerky. i was very upsetby the fact that all the beef jerky machines,dehydrators,

use heating elements,which cooks the beef jerky, and that's not whatyou want from beef jerky. you want itto be dry, dehydrated. so i went down in my basement,i found this old window fan, brined--or, you know, dida wet cure on some flank steak, cut it up, and theni had found where the people that work on the furnacehad left some furnace filters. that's there, and soi just layered the meat up on the furnace filters,used bungee cords

to hang it onto the fanand--and turned on the fan. i went away for 24 hours. granted, i should've done thismaybe in the basement, not the spare--not the spare bedroom. once that aroma setsinto the draperies... oh, yeah. it's very difficultto get that out. however, it isincredibly important to note that if you leave one of thesefurnace filters laying around,

you tell the people thatchange the furnace filters. don't use them. because if they put itinto the furnace, then it's--it's like somebodyset off a beef bomb. hey, you come home--you drive home, and there's 75 dogsin your driveway. and they're allpointed at the house. (applause) (clears throat)and my dog--my dog--

i have this basset hound-beaglenamed matilda. we'd walkaround the street. she's like, that's right,i live in that house. that's right.i'm alton brown's dog. well,our last contraption-- i-i believe is considered the piã¨ce de rã©sistance! the turkey barrack! well, the whole thingwas is that, you know,

i wanted people to be ableto fry turkeys, which isan incredibly dangerous-- incredibly dangerousoperation, right? so i wentto the hardware store, and i bought, like,$20-worth of pulleys, sash cord and a window cleatthat you do drape things with. and i put it on thisfiberglass ladder, and look. you can now step awayand safely, you know, torture the turkeythere in the boiling oil.

and i really like the beaconup at the top, which allows-- you know, everyone knowsfrying turkeys is going on here. and, look. i mean,it's--it's magnificent. oh. every year, i wait forthe nobel committee to call. think of the livesthat have been saved. i don't know thati've saved any lives, but i feel certain thati have saved a deck or two. (clears throat) well,it is time for a break.

but when"good eats turns 10" returns, we will challenge alton to comeup with a cooking contraption using the one uni-taskerin his kitchen. (ted) more "good eats turns 10" when we come back. welcome back, uh,to "good eats turns 10," live with my friend ted allen,who's right here next to me. we're in our lab suits. we've brought in the one pieceof the "good eats" set that we could actually fitin here with all this junk

that we brought, and, of course,the new blackboard. so what is it exactlyyou have in mind? well, i think you've made somekind of culinary contraption from virtually every objectin your kitchen, am i right? but there is one itemthat i have never seen you put to multiplepurposes before, and that item-- yes, i-- is this.

(grunts) (grunting) a handsomefire extinguisher it is. it is . it's a uni-tasker. it isthe one and only uni-tasker. so it doesn'thave to do anything else. no, it--it doesn't have to,but i'm beginning to wonder if you simply can't come up withanything cool to do with it. (audience oohs)

ted, would i beright in assuming that-- are you daring me? in point of fact, sir,i'm double-dog-daring you. you're on! bring it! you're gonnahave to help me. okay. wrench! so you've brokenthe fire extinguisher.

shh! you know, i think that belongsto the cobb centre, actually. yeah, yeah, yeah,we'll replace it. bucket. oh, ponchosare coming out. ooh. clever. yeah, that's--that's probably a good idea. reconnecting this thingto that thing over here. all right, hold that.

do you trust me, ted? i don't think you're gonnaget your deposit back. i'm not gonna getmy deposit back. yep. all right. all right. good. all right, um,the other drill now. excellent. is it safe? okay. we need some holes.

turn. do a couple down here. all right, we'regetting someplace now. all right. okay, one more.all right. don't clap. (woman) whoo! we drilled some holes. (woman) yeah, oh!

(woman) grapes! funnel. fruit's good for you. okay, that's good. ooh, what--our wa-- oh, wait, wait, wait. do we need these? well, maybe weshould just test it. ready?

all right, all right,all right. wait, wait, wait. wait. wait. that was cool.i like that. that was cool. you guys all right? are you ready? hit it.all right, all right! that felt good. is there any fruitleft in there?

i hope so. ohh, cool. wow. you're wondering--it's full of dry ice now. what could we possiblydo with that? well-- make i takethese off now or-- okay. you're sure? i think the dangerhas passed. now help meget that in there. we'll just--all our frozen fruitand our dry ice.

okay. all righty. now the criticalingredient-- grape juice. look at that. that'd be greatfor parties. what do you thinkthis is, buddy? you got a littleon your lip there. why do you want--why do i have to do it? (whirring)

uhh! it bubbles. oh! oh! brain freeze. have you noticedit's lightly carbonated. it is. it's a--it's a carbonated smoothie. it has a little bitof fizz to it. ahh, i'm gonnago finish this. oh, i believei will, as well. you know, ted, i thinkthis could be the beginning

of a beautiful intermission. i think you're right. (ted) stay tuned to test your "good eats" knowledge when some super fans challenge alton to a trivia takedown. thank you very much.thank you, thank you. welcome back to, well,"good eats turns 10," which is a prettyself-explanatory title. we've had a good timeso far, i think. have we? we've had a good time.

uh, before we get a whole lotfarther into this whole thing, i do want to try to establishcontact with my sister again, because we really do need thesepancakes at the end of the show. marsha, what'sgoing on over there? what? what? what? what, alton, what? everything's fine, just fine. why wouldn't it be fine? i don't see fine. what's that girl doing rightthere with those things? nothing.

she's doing what she's supposedto be doing. everything's fine. i don't know what gave you the idea it's not fine. look, i don't have time to chat, okay? i gotta go. it's all right. i'm just watching my careerflash before my eyes. wait a second.okay, uh... well, there'llbe something to cook-- or, well, it looks likeit's already been cooked, burnt, in fact, but anyways--

now i'm going to indulge myselfin another little fantasy, which is to be a contestanton my very own game show. of course, it's very difficultto have a game show without having contestants. and here are the peoplethat were chosen to come forth and be conquered. please welcome to the stage-- angelina vittorio. where areyou, angela? oh, there she is. dave duran. right there.

and, uh, nan kimbalan.where are you? nan, there you go. come on up.come on up. never have so fewcome so far to do so little. i hope you'refeeling the love here, because that all is pretty muchgonna stop right now, because we're gonna play "good eats"trivia shakedown! you're going down.you're going down now.

bring it on, bring it on.let's go, come on. come on. ladies and gentlemen, pleasewelcome back to the stage mr. ted allen. at your service.thank you. contestants, this is howit's going to be-- i'm goingto read a question. it may be fill-in-the-blank,it may be multiple choice. if you thinkyou know the answer, push the big red button then,not now,

and you'll have three secondsto state your response. each correct answerscores 1 point, and when we are done,there will be prizes aplenty for the winner... that'll be me. or winners. not gonna happen. could happen. not today.

moving right along,is everybody ready? yes! we're ready. question number one-- what ingredient has hadthe most 'good eats' episodes named after it? your fly is down. (buzzer sounds) whoa. strategy.

yes, sir? (whispers)is it crustaceans? 1, 1,000, 2, 1,000... this is so easy.i'm trying to give you one. 3, 1,000.... can we takeour lifeline? you did see the thingon the internet about, you know, fans,being "good eats" fans? you'd--all right.i tell you what--lifeline.

i'm goingto close my ears, and i am goingto let him count to five, and whatever happensin this room happens. you can help him. da da-dada-da da-da. (all) eggs! eggs? eggs! okay, that's enough.that's enough. that's enough. da da...

do you have an answer, sir?or madams? i think we're gonnago with eggs, ted. eggs isthe correct answer. (bell dinging) whoo! yeah! mm-hmm! i'm just trying to give 'em,you know, a little something-- give 'em the hopethat i'm gonna smash later. come on, "a.b.,"let's see what you got. in the 1-hour special,

'down and out in paradise,'what angry animal does alton blow upwith a hand grenade? "a," a wolf, "b," a wolverineor "c," a pig?" you know-- no, you're really--maybeyou're being overly generous. maybe. guys, it's threefreakin' options. was it a dad-gum wolf,a wolverine-- you've got a 33% chance--

look, look, i'm a cook. wouldn't i blow upsomething you could eat? let's lookat the list again. oh, a wolverine! a wolf,a wolverine or a pig? as in pork, bacon, ham. yes? we're gonnago with pig. do tell!

maybe you just never hadthe right wolverine. let me tell you,it's delicious. i know! give it to them.i'm just trying to be-- the correct answerwas a pig. alton blew up a pig, then madeit into sweet-and-sour pork. whoo! that's how he rolls. and how manypeople here knew that?

here comes our next question, and it's a little bitmore difficult-- in several episodes, alton is held captiveby a deranged fan... ooh, me! a different one. okay--okay. based on a character fromthe stephen king novel "misery." what is that fan's name?

no! no. that would befrancis anderson. i knew that one. that's correct. i knew that one! is everyonepaying attention? there's a lotriding on this. okay, next question-- just checking.

what ingredient does alton referto as an aquatic cockroach? that would bethe lobster. you are correct, sir. yes, of course, i am. next question--and it is a video question submitted by cooking expertand "good eats" regular, shirley corriher! which fat is the best for making a super flaky piecrust?

butter, lard or shortening? why, yes? quick refle-- i'm sorry,that would be lard, ted. ooh, ooh. wow. four men enter,one man leaves. oh, whatever. we're going to playa little show-and-tell here and fly ina couple of puppets.

i'd like for youto take a close look at thesepugilistic puppets... and tell me what piecrust attributesthey represent? (pounding) gotta hear the buzzer. (muttering indistinctly) i have to hear the buzzer, sir,or i cannot accept-- well, i don't have--bzzz!

maybe you should take the-- (audience gasps) ohh! the pugilistic puppetsare named for two desirable attributesof a piecrust. think about a piecrust.what do you like in a piecrust? flaky. flakiness. and what might anotherattribute, positive at--

tender-- i don't hear no buzzerover there, bucko. tender. you are correct!tender and flaky. tender and flaky. i knew that. uh, this would have to beour very last question. in which episode did alton first introducekosher salt?

was it "a," steak your claim, "b," this spud's for you,or "c," salad daze." i--oh. we're gonna go withsteak your claim. you are correct. yes, yes! and-- i pushed the button.it didn't work. alton, we have to hearthe buzzer. you made the rules.

i didn't-- you know the rules.you wrote them. i d-- what are you gonna do? and what that means, folks,is that-- let's hear itfor our winners. the fanshave beaten the man! whoo-hoo! shocking.

kick it. just kick it. that's nota multitasker over there. as i promised before,prizes galore. winners, each of younow gets to pick out your very own"good eats" shirt. what? each has been lightlybut lovingly used and dry-cleanedfor you convenience. no.

yeah! and... nice. those are mine. super fans, enjoy those. just don't wear themanywhere near an open flame. now, alton, i'm afraidit's my sad duty to inform you that as the--let's not call you a loser-- as the non-winner...

i'm afraid you have to takea ride in the vomit-tron! the nausea-inducing devicefrom the award-winning episode, "ginger--rise of the rhizome." just in case. thanks, buddy. ta-ta. (alton) fine,i'll ride the vomit-tron. i won't need this bucket.i invented this thing. go ahead,give me your best shot.

i'm fine. "good eats turns 10"will be right back. welcome backto "good eats turns 10." and how about our super fanswho beat the pants off alton and won themselves a shirt? let's give 'emone more round of applause. oh, and, uh, alton,maybe we oughta let him out. how ya doin'? oh, oh, oh, oh, oh, oh, oh,oh, oh, sir. alton, alton.

i don'tneed this bucket. i thought you hadthe vomit-tron under control? i don't need a bucket. uh--why--let's get youto the sofa, get you to... yeah, let's-- yeah, that's good. (mumbles indistinctly)mom? now that's weird. okay, there you go.

there you go. i know, but whydon't you hang onto it? i don't need this. i know, but-- you have it. no, you keep it. (man) let's go a.b.! ponchos. ponchos, poncho, poncho!

all righty,well, while alton kinda gathers his--collects himself, let's take a moment to watchanother few "good eats" moments, and then altonwill perhaps tell us what they allhave in common. (sighs) run for your lives! run for your lives! howdy, howdy, howdy, folk. whew.

spi-i-i-i-i-cy! whew! whoo! whoo! live long and prosper. oh, yeah! ooh! (shrieks) gun! go get it, boy. go get it. i am your biggest fan.

(sucking sound) lust! zinc increases testosterone production, you know. you want a nut. try looking in the mirror, you freak! why, you little freak. we're watching you, little man. i'm okay now. it's likethere's a strange

little fantasy playgroundinside your brain. usually the medicationkeeps that in check. and then it comes timeto write scripts, and i go off them,the meds. and then things like--things like that happen. and the thing thatall that has in common-- um, characters. and actually, we have threedifferent kinds of characters. most of the people--i have to give props to--

most of the folks thatyou see up on that screen are actually crew members. they are people thatoperate various machines. you see that guy out therewith that camera? right here? yeah, that's herman ingel. whenever i need a doctor,he plays the doctor. he's now played doctor,i don't know, like, eight times probably on the show.

our head lightingtechnician david is-- whenever we needa law enforcement guy, a cop, he's the cop. do you paythem extra for that? in--in what sense? snacks. and if they--you know what? the truth is, if theydon't want to do it, i replace themwith a puppet. oh, okay.there you go.

puppets are fantastic because they don'thave to have a trailer, and you don'thave to feed 'em. and when they're done,you put them in a box. i would say that everybodyon "good eats"--no, no. there--there's one personon "good eats," luckily, that cannotbe replaced by a puppet. ha! wanna bet? look, that's--it--no, no,that's not even close.

that doesn't evenlook anything like me. ha! have you lookedin a mirror lately? your hair's all wrong. oh, yeah? well,at least mine won't fall out. i have opposable thumbs. how are you gonna have a cookingshow without opposable thumbs? hmm? oh, well i don't need any.i've got thing on my side. et tu, thing?

doesn't matter. takethe worthless little appendage. i don't care. the truth is, is that you don'tsound anything like me. oh, yeah?check this out-- organizationwill set you free. oh, bother. prodigiously perforated pie pans. john wayne loved puppets.

that's another show. alton? alton! what do you want, marsha? the pancakes are coming up in a minute. the pancake--ohh!the pancakes! battle stations, everybody! oh! oh! don't worry. welcome back to"good eats turns 10," where we are aboutto bake a cake. i--

that's make a cake. make a cake, bake a cake.they already baked it. is there a difference? we're gonna assemble. that's right. we're going to assemble.might i suggest the ponchos? yes, we're gonnamake a cake, all right. bring forththe pancakes! now listen, ted,

i do have a bitof a job for you on this. i'm gonna want youto apply the frosting, okay? you're in chargeof the frosting. how am isupposed to do that? our special products divisionhas brought something for you, say hi to "w." "w!" which one of you is goingto be the test pilot? here's the test pilot. yeah,so get 'em strapped in there.

oh, you know, it's easy. no, i got it. oh, sorry. ahh, here we go. got it? oh,there she got it, okay. i've got it. how does this work? all you have to dois point it and pull the trigger.

this one? oh, i like it. yeah, there you go, goright there, turn this here. if there anyone thatyou'd like for me to contact? come on, "w,"it's gonna be fine. go. fine, fine. let me evacuate first. evacuate, by all means. safety off.

(air escaping) let's make a cake! it's rollin'. you put way too much fatin these, marsha. hit it. way too soft.give me another one. we're gonna be luckyif we survive. hey, watch it, ted! keep going, keep going, keepbringing 'em, keep giving 'em.

go, marsha. move it. all right,good structure on those. come on, come on,come on, come on! almost there.we're almost there. right up to the top.come on! hurry! all right, that's it.give me my pack! come on, come on. whoa, oh! get it?

hey, nice shooting, tex. i thought i told younot to cross the streams. well, what do you think? i think it looks great.i think you look great. yeah, you look great. but it really needsa candle or something. or something? i vote for or something. oh, oh, oh,

(whooping) (woman) come on. nothing around here works! (shrieking) thank youfor coming, atlanta! i love you! thank you! thank you! and good night. alton brown!

ted allen! closed captions provided byscripps networks, llc. captioned byclosed captioning services, inc.