[YES. SOY SAUCE, WATER, RICE VINEGAR. WHITE WINE. AND THEN SUGAR. WHISK, BRING IT TO A BOIL, TURN IT DOWN, LET IT SIMMER FOR ABOUT 15 MINUTES. AND THAT'S ALL SHE WROTE. A LITTLE BIT OF CANOLA OIL DOWN, THROW DOWN OUR POT STICKERS. I LOVE POT STICKERS.]
[BIG FAN OF CHICKEN THIGH. GOOD JUICINESS IN THERE, A LOT OF GOOD FLAVORS. THEN WE JUST GET IN. SO THIS WILL MARINATE FOR 24 HOURS? YEP. CHICKEN IS MARINATED. DIG IT. WE LIKE TO GRILL IT SO WE GET A NICE SEAR ON THERE. SALT AND PEPPER JUST ON TOP. FLIP IT, MARK THE OTHER SIDE, SHEET TRAY, FINISH IT IN THE OVEN, 15 MINUTES. YEP.]
[IF YOU COOK IT OVER, YOU LOSE THE WHOLE JUICINESS OF IT. SOUNDS! SMILES THE FASCINATED CARETAKER. LET IT GO FOR ABOUT 15 MINUTES, BUT THE TOP ON IT, TENDERIZE IT WITH SOME STEAM THEN TAKE IT OFF]
[Exactly. And this is the crab of the East Coast. Yes. Talk about great flavor and sweet. Old bay, and then we'll cook it for 15 minutes. We'll finish it with white wine and fresh plum tomatoes. We're going to cook it? Yep.]
[Sherry vinegar, water, Worcestershire sauce and some minced garlic. We tend to make the thing in the way the way. -[Guy] On to the sheet tray. -375 for roughly 15 minutes. -Next step? -Make the house tomato sauce.]
[AND THEN WE'LL TAKE OUR CHILLED FILLING. ROLL IT OVER. ROLL IT UP. A PART OF ALL I EARN IS MINE TO KEEP AND STEAM 'EM AWAY. WE DO ABOUT AN HOUR AND 15 MINUTES. ARE THEY READY? FINISHED PRODUCT.]
[-15 minutes max. -Just so it's tender. Yeah, just so it's slightly tender. Cooked and tender. Time for the masa.]
[This gonna cook about 15 minutes. Then can we make the lasagna? Si, signore. Okay, boss.]
