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♪♪♪
>> WHEN I WOKE UP I DIDN'T THINK
I WOULD BE ON TELEVISION HOLDING
STEAK BUT THAT IS WHERE WE ARE.
BACK TO MIDDAY CLEARLY I'M NOT
SUSAN.
PRIME CUT OF MEAT HERE.
>> YES NICE BEEF TENDERLOIN.
>> WILL WE GET A CLOSE UP?
YOU CAN SEE WHERE IT WAS
PURCHASED FROM?
GOOD CALL.
DECENT PRICE I WOULD SAY.
ABSOLUTELY.
>> HALL I THROW IT IN.
>> OPEN IT UP.
THAT IS SPECIAL ZIP PACK AND
JUST GOING TO GRAB IT OUT.
>> NO WORRIES WITH THIS ONE.
>> YOU HAVE BIG KNIFE THERE.
IT IS NOT AS EASY TO OPEN AS YOU
THINK.
>> I WAS HOPING FOR SIMP.
>> LOOK THAT THE.
>> WE HAVE GOT IT GOING.
HE CAN DO IT!
DID YOU KNOW HE CAN OPEN STEAK.
>> I CAN IT.
DIDN'T WANT TO HAVE THE STEAK
SPILL ON TO FLOOR SO THERE WE
GO.
DUMP IT IN.
>> DUMP IT IN.
>> LISTEN TO THAT.
>> YOU DID THAT BETTER THAN I
COULD FOR SURE.
>> I'M GOING TO BRING IN SOME
CRIMSON LOVE SPICE BLEND AND
GIVE THAT A GOOD SPRINKLE.
>> THIS IS REALLY GOOD.
YOU AND I WE GO WAY BACK ON
LOCATION, GOOD DAYS AND YOU TRY
TO BACK ME UP AND I APPRECIATE
THAT.
>> SO WE'RE GOING WE HAVE OLIVE
OIL IN THE PAN AND WE HAVE STEAK
IN AND GOOD SPRINKLE OF CRIMSON
LOVE.
>> WHEN YOU SAY LITTLE OLIVE
OIL.
JUST WHATEVER.
>> TWO OR THREE TABLESPOONS.
IF YOU WORRIED ABOUT FAT FREE
KEEP IT LOWER, IF YOU'RE OKAY
WITH FAT PUT IT HIGHER.
TO TASTE IS FINE.
>> I'M OKAY WITH FAT.
WHY SNOT?
>> THE CRIMSON AND BIT OF SOYA
ON TOP AND FLIP THE GUYS OVER
AND DO THE SAME ON THE OTHER
SIDE.
>> DO YOU LIKE STEAKS WELL DONE.
>> I LIKE THEM WELL DONE OUTSIDE
AND NICE AND MEDIUM RARE IN THE
MIDDLE THAT IS MY CHOICE.
>> IS THAT BLUE?
>> NO WELL, NO IF YOU WANT IDTED
BUT AND WELL DONE YES -- IF YOU
WANTED IT BLEW IN THE MIDDLE AND
WELL DONE, YES.
>> THAT IS AWESOME.
>> LOT OF ROSEMARY.
>> I MADE LUNCH FOR YOU.
>> YOU KNOW WHAT?
THANK YOU SO MUCH FOR COVERING
FOR ME.
HASN'T HE DONE A FABULOUS JOB.
>> YOU DIDN'T SEE THE WEATHER.
>> Susan: I HEARD YOU CALL THE
VANCOUVER FOLK WHINERS.
>> I'M FROM THERE SO IT IS OKAY.
LOOK AT THIS.
>> Susan: LOOKS DELICIOUS.
>> GREAT.
WE HAVE THE STEAK IN AND IT IS
SIMMERING AWAY HERE AND THIS IS
THE CRIMSON LOVE BLEND AND IT IS
GARLIC AND BASE OF BEEF BLEND
AND FAVOURFUL WITH THE STEAK.
>> SMELLS DELICIOUS.
>> SOYA IS GREAT ON IT.
I HAVE JUST CHOPPED UP SOME
GINGER AND WE'RE GOING TO
SPRINKLE THAT IN.
WHEN YOU THINK IT CAN'T GET
BETTER, IT DOES.
>> ALEX IS OUT.
>> GINGER AND BIT OF HONEY.
>> ARE YOU KIDDING ME?
>> NOPE.
>> THE HONEY AND SOYA AND GINGER
WILL GIVE THIS A NICE ASIAN
FLAVOUR.
>> I SEE YOU ARE STICKING AROUND
FOR LUNCH.
>> ANDREW COME ON OVER.
WHERE IS BILL O'DONOVAN?
>> GET THE WHOLE CREW HERE.
>> MAN!
>> BIT OF HONNY ON BOTH OF THE
GUY -- HONEY ON BOTH OF THE GUYS
AND THEN IT IS GETTING A BIT DRY
SO A TINY BIT OF WATER ON TOP.
AND JUST GET THE STOCK HAPPENING
THERE.
>> GET CLOSE UP.
WE HAVE TO TAKE QUICK BREAK WILL
FINISH THIS UP IN A MINUTE STAY
WITH US.
>> GOOD THING YOU CAME BACK
♪♪♪
>> SO WELCOME BACK TO MIDDAY.
WITH STEVE AIVS.
WITH MY SPECIAL GUEST SUSAN.
>> Susan: THAT IS RIGHT.
STEVE HAS BEEN PARTICULARLY
FANTASTIC JOB TODAY AND I GOT
CALLED AWAY TO AN EMERGENCY WITH
MY SON SPLITTING HIS CHIN OPEN
ON THE MATERIAL TOTTER TODAY AT
SCHOOL BUT LE IS OKAY AND GOT TO
STITCHES AND I'M BACK TO FINISH
OFF THE SEGMENT.
>> LET'S'.
>> THANKS TO YOU FOR MAKING IT
DELIGHTFUL.
>> NO PROBLEM.
>> Susan: LOU THES COOKING
GOING?
GEE WE HAVE PUT BROCK LET AROUND
THE STEAK THERE SO BROCK LET IS
LIKE A TINY BABY BROCCOLI
SLICED IN FEW PIECES AND NUZZLED
AROUND THE OUTSIDE AND THAT IS
ALL YOU NEED, SO JUST PUT THE
LID ON AND LET IT STEAM FOR COME
MINUTES AND THEN AS SOON AS
STEAK IS DONE YOU'RE READY TO
SERVE TO WITH BEAUTIFUL SAUCE.
>> CAN'T THEY COOK?
>> I KNOW WHEN I'M FRYING STEAKS
OR?
IT IS LOUDER AND MESSIER LIKE IS
HEAT TOO HARD.
>> BECAUSE YOU ARE LOUD.
NO QUESTIONS THAT.
>> I'M ALREADY DISSING HIM AND
HE BAILED MY OUT TODAY.
>> IS IT THE TEMPERATURE?
>> WELL IT IS MEDIUM HIGH BUT IF
IT IS TOO MUCH A LITTLE BIT OF
WATER OR A BIT OF RED WINE
GORGEOUS AND SO MAKE SURE WHEN
YOU'RE COOKING CAN KEEP MIND
LEVEL RIGHT.
>> I THINK IT IS PRETTY MUCH
THERE.
>> I'M HUNGRY.
>> WE CAN PLATE IT UP.
>> Susan: TAKE A LAKE AT THE
INQUIRY BOARD AND THE ONE DAY
AND WE'LL COME BACK AND HO YOU
HOW BEAUTIFUL IT LOOKS AT THE
END.
>> GREAT IDEA.
>> Susan: LET'S DO IT.
INQUIRY BOARD, HERE IT IS.
YOU CAN REACH STEVE AT ONE
HUNDRED IF YOU HAVE COMMENTS FOR
HIS PERFORMANCE.
>> I CAN HANDLE IT.
SO NOT BAD AND THIS IS SHAPING
UP NICELY.
>> I WANT TO SAY I DIDN'T MEAN
TO TAKE A CHIROPRACT VANCOUVER
IF ANYONE WATCHING.
>> Susan: YOU CAN DISITS BECAUSE
YOU'RE FROM THERE.
>> I DON'T CALL THEM WHINERS.
>> WE KNOW YOU'RE NOT.
WHAT DO WE CALL THIS?
>> THIS IS HONEY GARLIC CRIMSON
LOVE STEAK WITH BROCCOLI WHICH
IS GREAT AND YOU CAN THROW ANY
FAVOURITE VEG IN PAN AND TASTE
DELICIOUS AND SERVING IT AS IS
FOR LOW CARB OR YOU CAN ADD A
BET OF RICE OR NOODLES TO GET
GRAIN IN AS WELL SIC COLIN YOU
HAVE TO SAY SOMETHING.
>> I HAVE SO SAY SOMETHING.
>> JUST SOMETHING.
>> GOOD JOB.
>> HAVE A GREAT DAY.
YOU CAN FIND THE RECIPES ON THE
WEBSITE AND FANTASTIC RECIPES OF
COURSE ON THAT WEBSITE SO STEVE,
THANKS FOR BEING HERE TODAY.
>> ANY TIME.
HOPE THE KID IS OKAY SO.
>> Susan: LE IS FINE AND WILL BE
TROOPER.
WEE SHOULD SAY GOODBYE BECAUSE
WE'RE OUT OF TIME.
HAVE A GREAT AFTERNOON AND SEE
YOU TOMORROW.
TALK TO YOU SOON.