Here is a concise summary of the provided transcript:
**Title:** Cooking Shrimp and Oyster Po'boys with Isaac Toups on Vice "Munchies"
**Summary:**
* Chef Isaac Toups prepares a traditional New Orleans half-and-half po'boy with shrimp and oysters.
* The recipe includes:
1. Cane-vinegar aioli (mayonnaise) made with egg yolks, cane vinegar, Dijon mustard, and oils.
2. A simple tomato and red onion salad with sherry vinegar, horseradish, salt, and pepper.
3. Shrimp and oysters dredged in a mixture of corn flour, cornmeal, spices, and popcorn salt, then deep-fried in peanut oil.
* The po'boy is assembled with the fried seafood, salad, and generous amounts of aioli on fresh French bread.
* The episode also touches on the history of po'boys, variations (e.g., peacemaker, hot sausage, French fry po'boys), and cooking tips.
Here are the extracted key facts in short sentences, numbered for reference:
**Person and Setting**
1. The presenter's name is Isaac Toups.
2. The presentation is at Vice "Munchies" studios.
3. Isaac Toups is a Cajun.
**Recipe and Ingredients**
4. The dish being prepared is a shrimp and oyster po'boy (half-and-half).
5. Ingredients include shrimp, oysters, cane vinegar, Dijon mustard, Kosher salt, Canola oil, lettuce, tomato, red onion, celery salt, Cayenne pepper, garlic powder, onion powder, and popcorn salt.
6. Peanut oil is used for frying due to its sturdiness.
7. A tomato and red onion salad with Sherry vinegar and horseradish is part of the dish.
**Cooking Process**
8. The aioli (cane-vinegar mayonnaise) is made with egg yolks, cane vinegar, Dijon mustard, Kosher salt, and Canola oil.
9. The trick to making aioli is blending slowly at first and then faster.
10. The process of making aioli should take about 10 seconds.
11. For the seafood dredge, a mixture of corn flour, cornmeal, and spices is used.
12. The shrimp and oysters are fried in peanut oil at about 350°F.
13. Frying time for the seafood is a couple of minutes, with oysters taking less time than shrimp.
**Po'boy Assembly and Tips**
14. Fresh French bread (preferably New Orleans po'boy bread) is recommended for po'boys.
15. When assembling, do not skimp on the mayonnaise, ensuring every bite has some.
16. Shrimp and oysters should be alternated and the po'boy loaded to the point of almost spilling out.
**History and Miscellaneous**
17. Po'boys originated as a simple, affordable meal for poor workers, initially called "poor boys."
18. Over time, "poor boy" was shortened to "po'boy."
19. Traditional po'boy meals are typically eaten for lunch.
20. Other types of po'boys include the "Peacemaker" (oysters and cheese) and "New Orleans Hot Sausage" po'boys, as well as vegetarian options like French fry po'boys.