Tim: WE ARE FIRED UP WITH
TODAY'S DINNER AND MOVIE AND
DRINKS AS WELL.
Heather: TODAY'S ciKITCHEN
SPONSOR, SILVERCREEK RESTAURANT
IN URBANA.
GRACE AND DUANE ARE HERE WITH A
BIG PIECE OF HAMBURGER.
Tim: TWO OF THEM.
Guest: A BISON BURGER.
Heather: OH!
Guest: NOT ONLY BURGER BUT
BISON.
Tim: AND BACON.
Heather: YUM!
Tim: THIS IS CALLED THE...?
KAHUNA BURGER.
BECAUSE OF ITS SIZE?
Guest: NO.
ONE OF OUR CHEFS, WHO IS NOT
HERE, IAN, WAS DRIVEN BY HAWAII.
AND THEN, THE KAHUNA BURGER IS
THE KAHUNA IS THE KING IN
HAWAII.
Heather: YEAH.
Guest: HE LOST PINEAPPLE
BURGER.
SO THIS IS WHERE THE IDEA COMES
FROM FOR GLOBAL WEDNESDAY.
Heather: YOU HAD ONE
YESTERDAY.
EVERY WEDNESDAY IS THEMED.
Guest: YES, YESTERDAY WAS
NAPLES.
IT WAS VERY POPULAR.
WE'RE GOING TO GREECE NEXT WEEK.
AFTER THAT, WE'RE GOING TO NEW
ORLEANS.
AND THEN, WE'RE GOING TO WRAP IT
UP WITH ITALY AGAIN.
WE'RE GOING TO GO TO SICILY THIS
TIME.
Tim: CAN'T GO WRONG WITH
ANYTHING IN ITALY, FOR SURE!
IS THERE BACLAVA WITH THE
GREECE?
Guest: YES!
Tim: HOW DID YOU KNOW?
Guest: THAT'S THE ONLY GREEK
FOOD I KNOW.
BUT IT'S VERY, VERY GOOD.
Tim: TELL US WHAT GOES INTO
THE KAHUNA BURGER.
IT LOOKS LIKE MORE INGREDIENTS
THAN I WOULD TYPICALLY ADD.
Guest: IT HAS TO HAVE A LOT
OF INGREDIENTS.
WE HAVE CAJUN MAYO, TERIYAKI
SAUCE, SMOKED GOUDA, PINEAPPLE,
BRIOCHE BUNS.
AND TRUFFLE FRIES WITH OIL AND
HERBS AND PARMIGIANO CHEESE.
Heather: WHAT MAKES MAYO
CAJUN?
WHAT SPICE IS IN THERE?
Guest: A CHIPOTLE BASE IN
IT.
IT'S LIKE AN AIOLI.
Tim: IT HAS A FRENCH ACCENT.
Heather: I GUESS SO!
THE GLOBAL WEDNESDAYS HAS A
MISSION, BECAUSE YOU'RE TRYING
TO RAISE AWARENESS AND FUNDS FOR
SOMETHING USUALLY, RIGHT?
Guest: WE DID THAT AT THE
BEGINNING OF THE YEAR.
Heather: OKAY.
Guest: WE RAISED FUNDS FOR
HUMAN SOCIETY IN DANVILLE.
Heather: DID THAT GO WELL?
Guest: VERY WELL!
VERY WELL.
WE RAISED A WONDERFUL AMOUNT OF
MONEY.
AND AWARENESS.
I HOPE WE CONTINUE THIS NEXT
YEAR.
EVERY YEAR, WE PICK UP THE
CHARITY THAT WE WANT TO HELP
WITH.
Heather: YEAH, THAT'S GREAT
YOU GUYS DO THAT.
Tim: I HAVE A QUESTION ABOUT
THE BURGER.
GRILLING IS ABOUT THE ONLY SORT
OF COOKING I CAN DO.
ANYTHING ELSE, I'M OUT.
BUT WHEN DO YOU KNOW WHEN TO
FLIP IT?
IS IT WHEN THE JUICE COMES OUT
THE TOP, THEN YOU FLIP IT?
IS IT A FEEL THING?
Guest: FOR ME, IT DEPENDS ON
WHAT TEMPERATURE I WANT IT AT.
Tim: I DIDN'T KNOW I WAS
SUPPOSED TO THINK ABOUT THAT.
[LAUGHTER]
Guest: IF YOU WANT MEDIUM,
JUST COOK IT EVENLY.
GIVE IT SAME TIME EACH SIDE.
Guest: YOU DON'T WANT TO
FLIP THE MEAT TOO MUCH, YOU'RE
DISTURBING.
Tim: YOU DON'T WANT TO
DISTURB THE MEAT.
Guest: NO.
YOU WANT TO COOK IT AND GET A
GOLDEN CRUST, AND THEN YOU CAN
FLIP IT.
Tim: I SEE.
Heather: THAT'S WHY THEY'RE
THE EXPERT.
Tim: AND THAT'S WHY AT MY
HOUSE I'M MAKING BURGERS IN THE
DARK.
Guest: YOU CAN COME FOR A
DAY, AND WE'LL PUT YOU TO WORK.
Tim: TRAINING?
THAT WOULD BE FUN!
AS LONG AS I GET TO EAT IT
AFTERWARDS.
Guest: NOT A PROBLEM.
Heather: YOU HAVE A GREAT
OUTDOOR SPACE PATIO.
Guest: WE HAVE TWO.
A PATIO AND A DECK.
ONE IS ON THE OVERLOOKING THE
RIVER ON THE BONE YARD CREEK.
IT'S THE MOST WONDERFUL PLACE IN
URBANA.
I WANT TO SAY IN CHAMPAIGN.
THERE'S NO OTHER PLACE LIKE
THAT.
SO WE ENCOURAGE EVERYBODY TO
COME AND VISIT.
SUMMER WILL BE OVER SOON, SO
PLEASE COME AND ENJOY OUR DECK!
Heather: YES!
Tim: THIS IS GOING TO TAKE
AWHILE.
SO WE'LL LET THESE CONTINUE.
THERE'S A DRINK WE'RE GOING TO
MAKE, RIGHT?
Guest: WE'RE GOING TO MAKE A
BLUEBERRY MARTINI.
IT'S BLUEBERRY SEASON.
EVERYBODY LIKES TO PAIR THE
BURGER WITH THE IPA!
AND NOTHING WRONG WITH THAT.
BUT I'M NOT A BEER DRINKER.
SO I THOUGHT I'LL MAKE A
MARTINI.
Tim: WE'LL GIVE YOU THE
DETAILS HOW TO DO THAT OVER AT