MYSTERY MONDAY MUKBANG: THE CASE OF NATALIE WOOD AND CAJUN GUMBO (VEGAN)

2018-02-05 · YouTube · Foodie Beauty · 19 min

Chantal prepares a vegan Cajun gumbo (adapted from The Edgy Veg) using a Cosori six-quart pressure cooker, demonstrates the cooker, and eats while discussing the mysterious 1981 death by drowning of actress Natalie Wood. She describes the boat trip with Robert Wagner, Christopher Walken, and captain Dennis Davern, summarizes autopsy findings and eyewitness reports, notes the case was reopened, shares her opinion that foul play is possible, and links a Vanity Fair article for more detail.

Video guide

  1. 0:06 — Intro and series setup
  2. 0:37 — Cosori pressure cooker demo and unboxing
  3. 2:44 — Marinating jackfruit and making Cajun seasoning
  4. 3:47 — Sautéing sausages, jackfruit, and making the roux
  5. 5:03 — Adding broth, tomato sauce, okra and pressure cooking
  6. 6:18 — Plating, tasting, and condiments
  7. 7:54 — Introducing the Natalie Wood case
  8. 8:01 — Background on Natalie Wood and timeline of events
  9. 12:26 — Autopsy details, eyewitness reports, and case reopening
  10. 17:28 — Suspects, inconsistencies, and host's opinion
  11. 18:59 — Conclusion and references

People, places, food, and other named details

  • Person — Natalie Wood: Hollywood actress; central subject of the mystery discussed (drowned November 29, 1981).
  • Person — Robert Wagner: Natalie Wood's husband and a person of interest in the case according to the discussion.
  • Person — Christopher Walken: Actor who was on the boat trip; mentioned as part of the party.
  • Person — Dennis Davern: Named as the captain of the vessel Splendor who has offered parts of his story to the press and is mentioned in relation to the case.
  • Person — John Payne: Passenger on a nearby boat (Capricorn) who reported hearing a woman screaming the night of Wood's disappearance.
  • Person — Marilyn Wain: Wife of John Payne; also reported hearing a woman screaming that night.
  • Food — vegan Cajun gumbo: The main dish prepared and eaten in the video, adapted from The Edgy Veg.
  • Food — young green jackfruit: Used as a meat substitute and marinated to resemble pulled chicken in the gumbo.
  • Food — Tofurky andouille Cajun sausage: Vegan sausages used and sautéed as part of the gumbo.
  • Food — okra: Added to the gumbo; noted as slimy by the host.
  • Food — veggie broth: Used as a liquid in the gumbo preparation.
  • Food — tomato sauce: Added to the gumbo.
  • Food — crunchy pickles: Served alongside the meal; the host mentions pickled beans and asparagus were eaten earlier.
  • Food — pickled beans: Mentioned as a side item previously eaten.
  • Food — asparagus: Mentioned as a side item previously eaten.
  • Food — sriracha: Added as a condiment on the gumbo.
  • Food — Bragg's: Added as a small condiment complementing the sriracha.
  • Food — coconut oil: Used for sautéing and to make the roux (six tablespoons also mentioned for roux).
  • Food — flour: Used with coconut oil to make a roux for the gumbo (about half a cup).
  • Cuisine — Cajun: Cajun-style gumbo; host refers to Cajun seasoning and Tofurky andouille Cajun sausage.
  • Food — Cosori six-quart pressure cooker: Multi-function electric pressure cooker sent to the host for review and used to cook the gumbo; includes steamer and extra silicone ring.

Transcript and captions

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