DON'T
DON'T YOU
DON'T YOU THINK? >> YEAH.
>> YEAH.
>> YEAH. SIGN ME UP.
>>> 8:47.
>>> 8:47.
>>> 8:47. >>> SOME OF THE BIGGEST NAMES
IN
IN
IN THE
IN THE SEATTLE FOOD SCENE
GATHERING
GATHERING
GATHERING TOGETHER NEXT MONTH FOR THE
SECOND ANNUAL SEATTLE EATS
FESTIVAL.
FESTIVAL.
FESTIVAL. >> THIS IS SO COOL.
AND JULIA FROM AMERICA'S TEST
KITCHEN IS HERE.
>> HOW ARE YOU FEELING?
>> READY TO EAT.
>> WHAT ABOUT 19 HOUR FLIGHT?
>> I DON'T THINK I COULD DO
THAT.
THAT.
THAT. I
THAT. I WANT TO STAY IN THE DREAM
HOUSE.
HOUSE.
HOUSE. >>
HOUSE. >> AND WHAT BRINGS YOU TO TOWN?
>> SEATTLE EATS IS NOVEMBER 8th
AND 9th.
AND 9th.
AND 9th. LOTS OF RESTAURANTS.
AND THERE'S LOTS OF
DEMONSTRATIONS.
DEMONSTRATIONS. >> YOU'RE GOING TO BE THERE.
>> I'M GOING TO BE THERE.
>> AND YOUR SHOW HAS AN
ANNIVERSARY.
ANNIVERSARY. >> 20 YEARS.
>> I WAS A BABY WHEN I STARTED.
WE'RE THE LONGEST RUNNING
COOKING SHOW ON TELEVISION AND
WE'RE CELEBRATING THE
ANNIVERSARY WITH THE FESTIVAL.
I HAVE CARNITAS HERE.
THIS IS ONE OF THE ITEMS WE'LL
BE SERVING AT THE FESTIVAL.
AND HAVE YOU EVER MADE THESE.
>> I DON'T THINK SO.
>> PORK, LARD, AND SALT.
.
.
. >>
. >> EWW.
>> EWW.
>> EWW. SORRY.
SORRY.
SORRY. >>
SORRY. >> ARE YOU KIDDING?
SO GOOD.
SO GOOD.
SO GOOD. >> THE BEST FAT IN THE WORLD.
>> IT ADDS SO MUCH FLAVOR AND
TEXTURE.
TEXTURE.
TEXTURE. .
.
. >>
. >> KEEPING IT REAL.
>> CUT IT AND BRAISE IT IN THE
OVEN.
OVEN.
OVEN. I
OVEN. I ASSEMBLED THE TACOS.
AND IT RENDERS AND GETS REALLY
SOFT.
SOFT.
SOFT. AND
SOFT. AND THIS IS THE ULTIMATE
CARNITAS.
CARNITAS.
CARNITAS. A LOT OF RECIPES HAVE COCA
COLA,
COLA,
COLA, ORANGE JUICE.
ORANGE JUICE. THIS IS THE ORIGINAL.
>> AND THE SAUCE.
IT'S SO GOOD.
>> TOMATILLOS.
>> TOMATILLOS. >> I'LL SKIP THE PORK.
I DON'T EAT PORK.
WHAT'S THE KEY TO A GOOD
TOMATILLO?
TOMATILLO? >> USE CANNED OR FRESH.
THAT'S INTERESTING.
THAT'S INTERESTING. THE THING WE FOUND IS YOU WANT
TO ROAST THEM AND THEY GET
BROWN
BROWN
BROWN AND
BROWN AND LEAVE SOME FRESH AND PUT IT
IN THE FOOD PROCESSOR.
VERY SIMPLE.
VERY SIMPLE. IT'S DRIPPING ALL OVER..
>> THAT'S OKAY.
>> SO GOOD.
AND THEN SOME IDEAS ON HOW TO
MAKE THE PORK OURSELVES?
.
.
. >>
. >> YEAH.
>> YEAH.
>> YEAH. CUT UP A FOUR POUND PORK BUTT.
IT'S REALLY THE SHOULDER.
JUST MISNAMED.
JUST MISNAMED.
>>
>> BACKWARDS. .
.
. >>
. >> RIGHT.
>> RIGHT.
>> RIGHT. AND YOU CUT IT IN TWO INCH
CHUNKS AND PUT IT IN THE LARD
AND THROW IT IN THE OVEN FOR
TWO
TWO
TWO AND
TWO AND A
TWO AND A HALF HOURS AND THAT'S IT.
DRAIN IT AND SERVE IT.
AND THAT LARD TASTES SO GOOD.
>> DELICIOUS.
>> DELICIOUS. >> STRAIN IT AND SAVE IT.
MAKE BISCUITS WITH IT.
PUT IT IN PIE DOUGH FOR THE TOP
OF A POT PIE.
>> WOW.
>> WOW.
>> WOW. IF PEOPLE HAVEN'T HEARD OF THE
FESTIVAL, IT'S TWO WEEKS FROM
NOW.
NOW.
NOW. WHAT
NOW. WHAT IS THE ATMOSPHERE LIKE?
>> IT'S A PARTY.
A BUNCH OF BOOTS.
LOTS OF WINE AND LOCAL BEER AND
THE LOCAL RESTAURANTS SERVING
THEIR FAVORITE DIFFERENTS.
THERE'S AN ICE CREAM.
.
.
. >>
. >> WHAT'S IN IT FOR THEM?
.
.
. >>
. >> YOU.
>> YOU.
>> YOU. .
.
. >>>
. >>> FOR
. >>> FOR SURE..
>> WHAT DO YOU MEAN?
>> THAT'S A PRETTY BIG
PLATFORM.
PLATFORM.
PLATFORM. >> YEAH.
>> YEAH.
>> YEAH. IT'S A CELEBRATION OF ALL FOOD
IN SEATTLE.
IN SEATTLE. THAT'S WHAT WE LIKE TO DO.
WE LIKE TO FOCUS ON THE LOCAL
FOOD THAT'S AROUND YOU AND
CELEBRATE THAT.
CELEBRATE THAT. >> THAT'S COOL.
>> AND SO JUST BEFORE THE
BREAK,
BREAK,
BREAK, YOU SAID THAT YOU HAVE TESTERED
ALL AROUND THE COUNTRY WHO TEST
THE RECIPES.
THE RECIPES. >> YES.
>> YES.
>> YES. WOULD YOU LIKE TO BE?
>> I WOULD.
I'M SERIOUS.
I'M SERIOUS. CAN I?
CAN I?
CAN I? >>
CAN I? >> YES.
>> YES.
>> YES. ANYONE CAN DO IT.
GO TO WEBSITE AT THE BOTTOM OF
THE PAGE.
THE PAGE.
THE PAGE. IT'S A CRUCIAL PART OF THE
RECIPE DEVELOPMENT PROCESS.
WE TEST A RECIPE 30 TO 50 TIMES
USING THE SCIENTIFIC METHOD.
WE'RE IN THE TEST KITCHEN.
SO THE VALUE OF A RECIPE WE CAN
MAKE, WE CAN MAKE ANYTHING.
IT'S THE PEOPLE AT HOME.
BEFORE WE PUBLISH IT, WE SEND
TO
TO
TO RECIPES TO THE PEOPLE AT HOME..
>> I THOUGHT I JUST GET TO EAT
IT.
IT.
IT. I
IT. I HAVE TO PUT IT TOGETHER?
YOU WON'T LIKE MY RESULTS.
>> GO TO HER HOUSE.
>> THAT'S A GREAT IDEA.
>> AND LET'S TALK ABOUT THE
BOOK.
BOOK.
BOOK. >>
BOOK. >> ALL THE FAVORITE RECIPES
FROM
FROM
FROM 20
FROM 20 YEARS OF BEING ON THE SHOW.
AND THESE ARE FAN FAVORITES
AND OUR FAVORITES.
AND BEHIND THE SCENES OF THE
COOKING SHOW.
COOKING SHOW. >> DOUF A RECIPE THAT STANDS
OUT?
OUT?
OUT? >>
OUT? >> ROAST CHICKEN.
IT'S THE HARD E.
ONE GREENTD, JUST THE CHICKEN
AND YOU.
AND YOU.
AND YOU. YOU VERSUS THE CHICKEN.
THE SIMPLE ONES ARE THE
HARDEST.
HARDEST.
HARDEST. >> THANK YOU.
HAVE A GREAT TIME.