[THAT IS OUTSTANDING. AND THEN HOUSE-PICKLED ARTICHOKE HEARTS.]
[TO EVERYTHING ELSE. YEAH, AND THEN, SOME TABASCO SAUCE.]
[A LITTLE SESAME SEED. JUST A LITTLE BIT OF EGG WASH TO SEAL IT. CORNER TO CORNER, WRAP IT OVER. AND THEN TUCK THOSE ENDS IN. YEAH, NICE, DUDE. OH, YEAH, YOU'RE TALKING TO A DUDE THAT MAKES A LOT OF EGG ROLLS. WE GOT OUR WASABI MOJO]
[AND THEN SOME OF OUR RED COLESLAW. (whistles)]
[WE HAVE POBLANO CHILIES, CARROT, AND THEN RED ONION. THIS IS RICE WINE VINEGAR, OLIVE OIL, AND GARLIC. AND WHILE IT'S STILL WARM, WE TOSS THAT OVER THE VEGETABLES.]
[ANNATTO PASTE-- GREAT COLOR. THEN HAM BASE, MEXICAN SEASONED SALT. THIS HAS GOTTA BE SOME CHICKEN BASE. YES. OREGANO, GARLIC, ONION, SALT, WORCESTERSHIRE. WORCESTERSHIRE. AND THEN GUAJILLO PEPPERS... THAT HAVE BEEN STEEPED IN HOT WATER.]
[YOU CAN ENJOY THAT BURGER IN THE PARKING LOT DINING ROOM... THAT'S WHAT I CALL THE VERANDA. RIGHT BEHIND THE GENERAL STORE. WHEN YOU SIT DOWN, DO YOU JUST PICK A BENCH AND THEN OTHER PEOPLE JUST SIT DOWN? THAT'S THE NEAT THING]
[I HAD TO GO PURCHASE A LUNCH TRUCK... HOW'D YOU DO? HOW'D YOU DO? AND WE FILL THAT LUNCH TRUCK UP HERE TWICE A DAY. BUT AGHAST. WHAT WAS TO BE DONE. AND THEN SOMEONE JUST ASKED ME ONE TIME, "DO YOU DO CATERING?" HE DOES NOW. I'M THE TYPE OF GUY THAT NEVER SAYS NO. KIELBASA AND SAUERKRAUT.]
[SEA SALT, PEPPER, AND THEN EXTRA VIRGIN OLIVE OIL. AND ROUND THE KISH IN EIGHTY DAYS. LOOK AT THE COLOR IN THAT. I'VE GOT SOME CHOPS HERE.]
[WORCESTERSHIRE SAUCE. THERE WE GO. SOME GRANULATED GARLIC, A LITTLE SALT AND THEN SOME MEXICAN OREGANO. READY?]
[AND THE AMBIANCE IS FREE. WE GOT LIVER AND THEN ONIONS RIGHT UP THERE. BUT CHERISHED HIS NEBRASKA? FOR MIKE AND HIS BEACH AND BURGER CROWD, NOTHING COULD BE BETTER.]
[YEAH, I'VE GOT SHRIMP, ANDOUILLE SAUSAGE. PRETTY MUCH LIKE A LOW-COUNTRY BOIL. SO YOU BOIL SOME WATER. AND THEN THROW IN SOME BEER.]
[AND THEN THE PASADENA HIGH FOOTBALL TEAM'S BUT KNOW ME COME EAT WITH ME. IF YOU LOVE PASTRAMI, YOU WOULD FLIP OVER THIS.]
[READY TO SMEAR. SO A LITTLE PORK LOIN HERE. TAKE THE CAP OFF OF IT. THEN PUT IT IN THE MARINADE. AND THE SWEET TEA-- THIS IS LIKE SWEET TEA YOU DRINK? SWEET TEA YOU DRINK. HOW LONG DO WE LET IT MARINATE? 6 TO 12 HOURS, SO WE COULD DO IT OVERNIGHT, AND IT WOULD BE BETTER.]
[WHICH MEANS HANDMADE... CUBAN CHICKEN IN FOUR MINUTES. AND CLASSIC, BUT DIFFERENT. THE PUBBY WITH SWEET POTATO FRIES. AND THEN HE DEPOSITED ANOTHER COIN AND DIALED ANOTHER NUMBER. I KNEW SHE COULD COOK, BUT I DIDN'T KNOW HOW WELL. I GOT A BRICK BURGER, A CUBAN AND A MEAT LOAF DOWN.]
[AND THEN THE SCALLOPS-- DAY SCALLOPS? YES. 'CAUSE THEY CAUGHT 'EM THAT DAY? MMM, SCALLOPS ARE NICE AND TENDER. YEAH.]
[BUT I ALWAYS END UP ORDERING THIS. CORN MASA MEMELAS. THOUGH SHE REMEMBERED THEM CLEARLY. AND THEN THE BEANS ON THE INSIDE ARE VERY DELICIOUS.]