BYE
BYE BYE
BYE BYE NOW. FIRST UP THIS MORNING WE ARE HERE IN THE PACIFIC NORTHWEST.
EAT A TON OF SALMON.
I LOVE SALMON IS MY FAVORITE
FOOD BUT THERE IS A LOT
OF OTHER TASTY FISH OUT THERE.
WE'VE CHECKED IN WITH THE OWNER
OF REBEL AND JEWEL RESTAURANT
IN FREMONT AND SHE HAS A
FAVORITE RECIPE FOR ALASKA'S
SOUL.
I WAS EXCITED TO SEE YOU ON THE
SHOW TODAY.
>> I LOVE WHAT YOU PEOPLE COOK.
IT'S VERY RELAXING TO ME.
HOW HAVE THINGS BEEN DURING OH
GOOD FOR REBEL AND JEWEL YOUR
RESTAURANTS.
YEAH YEAH.
WELL OUR RESTAURANTS ARE OPEN
AND TAKE OUT AS LONG AS THE
CAPACITY DINING IT'S BEEN VERY
HARD HOWEVER THE NEIGHBORHOOD
AN AMAZING FORTY HOUR
RESTAURANT SO THANK YOU.
>> WELL THAT'S AWESOME AND
PEOPLE NEED TO REMEMBER JUST
BECAUSE YOU KNOW SOME THINGS
ARE SHUT DOWN ARE STILL OPEN SO
TODAY WHAT ARE YOU GOING TO
MAKE FOR US.
YEAH SO TODAY WE'RE GOING TO
MAKE ACTUALLY A REALLY EASY A
SPICY TEA YOU RAISE LASKIN
LYLES SOLD INTO A REALLY FUN
DISH TO MAKE IT REALLY EASY.
>> IS THIS SOMETHING THEY HAVE
TO MARINATE OVERNIGHT?
HOW DOES THAT WORK?
IT TAKES UP A FEW HOURS TO
MARINATE BY ANNOUNCEMENT SHOW
YOU HOW IT'S DONE.
SO THIS IS OUR LAST ONE SO YOU
GET A WHOLE FISH LIKE THIS.
HOWEVER AT STORES YOU'LL BE
MOST LIKELY SEE UP LATER.
I HAD TIME TO FILLET THIS
EARLIER AND ONE SEARCH BECAUSE
THEY'RE REALLY EASY TO HANDLE.
AND WHAT'S THE BIGGEST MISTAKE
PEOPLE MAKE WHEN THEY'RE
COOKING SEAFOOD AT HOME?
OH, WE GET FREQUENT.
IT'S REALLY HARD TO COOK ON A
PAN.
THEY ARE PRETTY BUT MY STAY
MIGHT BURN SO SOMETIMES YOU
KNOW I JUST DON'T WORRY ABOUT
IT.
JUST USE NON-STATE SO YOU CAN
PRETEND YOU'RE RIGHT TOO MUCH
ABOUT ACTUALLY DO ALL THE CRAZY
WORK SO I'LL USE MY MARINADE BY
USING SOME SOCKY ENDURANCE
SOLELY AND THEN I HAVE A LEAVES
WHICH IS A LINE THAT HAS
AMAZING FLAVOR, AMAZING SMELL
AND THEN I GET SOME PATCHOULI
THEY'RE VERY SPICY.
>> I'M JUST ONE CALL UP IN HERE
AND THEN ANOTHER THING THAT I'M
USING THIS IS THIS LITTLE COMBO
SO HUMBLE USE JARIUS SEELIE I
USE THEM TO MAKE STUFF BUT WHAT
ARE THESE SOME WELL ACTUALLY
TRYING TO DO THAT AND THERE'S
BREAKING UP INTO THE INTO MY
MARINADE SO I PUT ALL MY WISH
WOULD IN HERE GO CHARGING LIKE
THIS HELPS IT TO KIND OF GET
REALLY BRUTAL AND ALL THE
FLAVORS TO COME VIRO AND ELEVEN
YOU GUYS ALREADY HAVE
EVERYTHING MEASURED OUT IN.
>> IT MAKES US SO ORGANIZED
ABSOLUTELY WALKING RIGHT.
>> IT'S REALLY EASY ALL THE
FLAVORS IN HERE TONIGHT TONIGHT
ANY EXTRA WORK AND WE'RE GOING
TO FOR THIS OVER MY FACE AND
LET IN BECAUSE IT'S GOING TO
TAKE A LITTLE TIME FOR IT TO
GET MARINATE.
>> I ALREADY HAVE AN FISH
MARINADE RIGHT HERE AND ALL I
DO IS CLEAN UP AND WE'RE ABOUT
SEVEN EIGHT MINUTES AND HAD
READY FOR THE PLATING.
AND HOW HIGH TEMPERATURE DO YOU
PICK IT UP?
IT'S GOING TO BE FOUR HUNDRED
DEGREES AT FOR ABOUT SEVEN
EIGHT MINUTES.
>> YOU MAKE IT LOOK SO EASY
THERE ARE DISHES THAT ARE
REALLY COMPLICATED BUT IT'S ALL
BY NO GETTING ALL THE FLAVOR IN
HERE.
>> I HAVE A LOT OF INTERESTING
FLAVOR.
IT'S VERY CLASSICALLY KIND
OF PREPARED DISH IN A WAY
ASIANS DO A LOT OF STUFF
RAZORFISH THE FLAVOR IS
AWESOME.
IT'S SWEET.
IT'S GOT ITS SAVORY GOODNESS.
I HAVE SOME CHICK FROM THE
CHILI AND THEN REALLY CITRUSY
FLAVOR FROM DUMBLE CRUDELY SO
IT LOOKS REALLY GOOD AND I MEAN
I AM EXCITED TO GET BACK TO
SOME SEAFOOD START GETTING
EXPERIMENTAL AT HOME.
I THINK I NEED TO JUST BE TOUGH
ABOUT AND NOT SCARE MYSELF
MISLEADING THE HOST BECAUSE
IT'S OFTEN SOMETHING THAT YOU
ENJOY AT THE RESTAURANT AND THE
RESTAURANT ALSO IS ONE OF THE
REALLY EASY IT'S JUST YOU CAN
DO THAT HAS A WESTERN POLICY
SUITE RIGHT AT HOME.
ALL RIGHT.
NOW THE BEST PART, RACHEL,
LET'S SEE WHAT IT LOOKS LIKE
THE FINAL DISHES NOW GOOD
SPACES ALREADY.
>> OH, GOOD.
>> AND WHAT YOU SERVE SOMETHING
LIKE THIS WITH WHAT'S WHAT GOES
BEST.
OH MY GOD.
SO THIS IS ACTUALLY ALL YOU
NEED IS LIKE THE WILD RICE.
>> IT'S A GREAT GREAT SIDE DISH
AND THERE WERE OF SIMPLE SALAD
AS WELL.
OH IT LOOKS VERY LIFE AND MY
CHRIS HERE I WANT TO MAKE SURE
THAT I GET ALL THE GREAT SOFTS
THAT CAME ON THE MARINADE FOR
ME AND THAT'S BECAUSE I USE
WHAT THIS IS WHY THIS IS REALLY
AWESOME AND EASY BECAUSE YOU
ARE USING YOUR MARINADE AS YOUR
SOURCE FOR THIS.
>> I JUST WANT TO FINISH IT OFF
WITH PEOPLE GINGER AND THAT'S
IT.
YOU CAN TRY TONIGHT.
NOW IS THIS SOMETHING THAT WILL
HEAT CAN YOU MAKE A BUNCH AND
THEN HEAT IT UP FOR LUNCH OR
DOES NOT HEAT UP WELL FOR A
DISH LIKE THIS WHERE YOU CAN
WHEN YOU'RE BAKING AND IT'S
HEATS REALLY EASILY ALL IT'S MY
FAVORITE HOBBY.
MICHAEL, WE APPRECIATE YOU
TAKING TIME OUT.
>> OH, WONDERFUL.
THANK YOU SO MUCH.
IF YOU'D LIKE TO TRY RACHEL'S
MARINATED ALASKA SOLE RECIPE
IT'S UP ON OUR WEBSITE FOR NEW
DAY NORTHWEST.
YOU GOT TO CHECK THAT OUT.
AND LIKE MANY OF YOU I AM
WORKING FROM HOME SO THAT MEANS
MY PETS ARE NEARBY.
COMING UP I'M GOING TO
INTRODUCE YOU TO MY PET PIG
BARBARA.
WE'LL GIVE YOU A PEEK AT WHAT'S
REALLY LIKED TO LIVE WITH A
PIG.
AND LATER IN THE SHOW CHECK OUT
THESE AMAZING CREATIONS MADE
OUT OF DOMINOES.
WE'LL MEET THE