>>>
>>> 4@MY
>>> 4@MY CONCLUSION FROM WALKIN AROUND THAT BRUNCH IS THE MOST POPULAR MEAL4@ FOR 95% OF THE
POPULATION WITH US HERE4@4@ IN
KITCHEN IS4@ DAVE.
FROM THIS SINFUL KITCHEN IN
PORTLAND AND, HIS PIG ROASTING
BUSINESS.
AND YOU HAVE A DISTRESS TODAY.
>> WE ARE GOING TO MAKE A LAMB
BURGER.
WITH A LAMB 4@THE BACON.
>> LET'S GET STARTED.4@
LET'S START 4@WITH THE SAUCE.
BECAUSE THAT SOMETHING THAT
COULD BE MADE THE DAY BEFORE.
TO REALLY GET THE MOST FLAVOR.
SO WE'RE GOING TO PUT SOME
YOGURT IN HERE.
IN THE RECIPE WILL 4@BE ONLINE
FOR EVERYBODY.4@
THE 4@LEMON JUICE,4@ I LIKE DEL
THE ADDED A LITTLE EXTRA.
VINEGAR.
OLIVE OIL.4@
AND GARLIC.
THAT'S THE KEY.
RIGHT THERE. 4@
JUST THE SMELL, TASTE.
IT'S VERY STRONG.
>> ARE YOU GARLIC AND BUSIEST4@
>> NEVER TOO MUCH GARLIC.
I GOT IT.
>> SO, WE'RE GOING TO BLOW THIS
UP PR4@ETTY QUICK.
AND LASTLY, ADDING A CUCUMBER.4
WHAT'S IMPORTANT IS TO MAKE
SURE THAT YOU DRAIN IT
PROPERLY.
THIS IS SOMETHING AGAIN, HE DID
THE DAY BEFORE4@4@4@ YOU STRAIN
OVERNIGHT, HE LET ALL THAT
MOIST OUT.
IF YOUR INTEREST YOU CAN
SQUEEZE MOISTURE OUT.
THAT
THAT WAS4@ LITERALLY A SECOND. >> SOME GOING TO 4@STEP OVER HERE.
AND GET THIS GOING. 4@
OKAY.
AND, I COOKED UP A LAMB BACON.
SO IT'S GREAT IS YOU GOT4@ THAT
AMAZING GRACE TO COOK WITH.
SO INSTEAD OF PUTTING BUTTER OR
SOMETHING ELSE YOU'RE ALL READY
COOKING WITH THE LAMB BACON
GREASE.
LET ME ASK YOU ABOUT THAT. 4@4@
WHERE DOES ONE GET THAT?
>> IT'S VERY HARD TO COME BY.
YOU CAN GET AT A LOCAL BUTCHER
SHOP. 4@
WE GO THROUGH A SPECIAL
PURVEYOR AT THE RESTAURANT.
BUT WE CERTAINLY GO TO SOME OF
THE LOCAL BUTCHERS IN TERMS 4@O
COOK4@ING DOESN'T COOK THE WAY
THAT YOU WOULD4@
>> EXACTLY.
>> IT'S THE SAME PART OF THE
ANIMAL SO IT'S THE LAMB VALLEY.
SAME FAT 4@RATIO.
>> GOT HERE IS 4@THE LAMB BURGE
>> SO,4@ ONIONS GALLEON CHIVE.
A LITTLE SALT AND PEPPER.
WHAT'S IMPORTANT IS WHEN YOU'RE
MIXING THAT TOGETHER IS NOT TO @
OVERWORK IT.
YOU JUST WANT TO TOSS
EVERYTHING IN NICE AND GENTLY.
AND THEN, MAKE IT INTO PATTY.4@
AND A LITTLE BIT MORE LIEN.4@
>> THEY ARE.
THERE'S A DIFFERENT FAT 4@RATIO
SO, IF IS MUCH LESS FAT, IT
MAKES IT MUCH HEALTHIER BURGER.
>> WE ARE GOING TO BROWN UP.
FOUR MINUTES ON EACH SIDE.
AND ACTUALLY I HAVE ONE READY.
AND I HAVE SOME 4@OF THE SAUCE.
YOU CAN NEVER HAVE TOO MUCH.
GOING TO PUT A DOLLOP ON THE
BOTTOM 4@AND THEN, A NICE TOMAT
YOU CAN NEVER HAVE TOO MUCH. GOING TO PUT A DOLLOP ON THE BOTTOM 4@AND THEN, A NICE TOMAT@
>> IT IS THAT TIME OF YEAR TO
HAVE GOOD TOMATOES.
>> EXACTLY.
A COUPLE PIECES OF BACON.
LETTUCE.
IT'S NOT JUST 4@FOR COLOR BUT
IT'S TO MAKE IT4@ TO CA4@TCH TH
YOKE OF THE EGG.
>> THIS IS WHAT MAKES IT A
BRUNCH BURGER.
WE ALWAYS JOKE AROUND AT OUR
RESTAURANT.
LIKE LET'S MAKE A DISH.
ON IT. 4@
AND THEN YOU ARE SET.
>> WHAT I SAID, IT'S KIND OF
TRUE.
PEOPLE4@ ON WEEKEND MORNINGS I
SEE PEOPLE STANDING SITTING
OUTSIDE READING NEWSPAPERS AND
THEY ARE WILLING TO WAIT A LONG
TIME THEY LOVE THEIR BRUNCHES
AND WE HAVE THE LINE.4@
WE ARE (SEVEN DAYS A WEEK.
SO,4@ IT'S FANTASTIC.
WE LOVE IT.4@
IS THAT READY TO GO?
>> THAT'S A NICE LOOKING DISH.
THAT CAN BE ADMIRED.
THEN THE THING TO DO, IS GET 4@
THE WEBSITE.
YOU'LL FIND ONLINE.
THE 207 SECTION.
YOU'LL FIND MORE INFORMATION ON
SINFUL KITCHEN AND THE BIG
KAHUNA DAYS RESTAURANT IN HIS
PIG ROASTING OPERATION AND THAT
IS A LAMB BURGER WITH LAMB BACO@
THANK YOU FOR COMING