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IT OVER TO THE GREAT KITCHEN
SET WHERE CHERISH IS
STANDING BUY AND CHERISH WE
CALL THURSDAY FRIDAY EVE SO
WE BOTT TO CONTINUE THE GOOD
TREND IN THE KITCHEN WITH
FANTASTIC FOOD AND WE GOT
ANOTHER GREAT DISH RIGHT.
THAT IS RIGHT.
YOU MAY NOT REALIZE IT.
YOU GOT A HUGE COMPLIMENT
THE PRODUCER ALISON DECIDES
WHO IS IN THE KITCHEN AT ONE
HA TIME.
RIGHT WHEN WE TOSS OVER TO
MICHAEL JOE CAME IN AND
WALKED IN THE KITCHEN
BECAUSE HE WANED TO BE IN
THE KITCHEN SO BAD EVEN
THOUGH THEY SAID IT WAS MY
TURN BUT JOE IS EXCITED
ABOUT COOKING THIS AND I AM,
TOO IT LOOKS GOOD AND THIS
IS KIND OF A TWIST ON THE
FRENCH DIP THAT IS YOUR
SPECIAL TRYST AT SHAMROCK
ROSE AND THISTLE.
THE MAIN DIFFERENCE WE DON'T
USE ANY GENERIC ROAST BEEF.
WE USE A PIECE OF MEAT
CALLED SHOULDER TENNER ALSO
CALLED A TER THERE IS A IS
PART OF THE CHUCK AND IT IS
ONE OF THE MORE TENNER
PIECES OF MEAT IN BEEF AND
WE ROASTED SLICE HAS WE
DON'T BUY PRECOOKED MEAT.
YOU DO IT ALL.
YEAH.
AND SOMETHING THAT YOU
WERE SAYING LITTLE BIT
EARLIER TO US IS THAT YOU
ALL SANDWICH IS MADE WITH
LOVE.
YES.
IT IS.
JUST MEAT, CHEESE, YOU A
CRUISE, FRENCH BREAD GRILLED
REALLY GOOD.
IT SOUNDS GOOD ME.
WHAT DO WE NEED DO.
WELL I GOT THIS PAN GOING
AND RATING HERE I HAVE THIS
KIND OF A LARGEST PIECE OF
THE SHOULDER TEN WE'RE OLIVE
OIL.
YOU HAVE THE PAN HEATING
UP.
WHAT WE ARE GOING DO IS SEAR
IT ON THE SIDES.
OKAY.
AND THEN WE PUT IT IN THE
350-DEGREE OVEN FOR ABOUT 8
TO 10 MINUTES DEPENDING ON
HOW BITING IS TO COOK IT TO
RARE AND THEN YOU TAKE IT
OUT AND YOU WOULD SLICE IT
THIN AS SOON AS YOU CAN.
IT DOESN'T HAVE TO BE PAPER
THIN.
YOU GO BACK AND YOU HEAT IT
UP IN THINK YOU A JUICE AND
YOU ARE GOING SHOW US HOW TO
DO THIS.
YES.
ALL RIGHT.
AND THE GREAT THING ABOUT
THESE APLAYANCES WHEN YOU
TOP OF THE PAN LIKE THAT AND
TOUCH THE STOVE IT DOESN'T
FEEL HOT TO YOU BECAUSE IT
ONLY WORKS WITH CERTAIN POTS
AND PANS SO VERY COOL TO
HAVE IN OUR PEAT KITCHEN SET
HERE.
WE ARE GOING GET THIS
COOKING QUICKLY THOUGH HOW
LONG DO WE HEAD TO COOK.
IT WILL TAKE THREE TO FOUR
MINCE PER SIDE TO GET A GOOD
SEAR ON IT.
OKAY.
YOU WANT IT TO GET A GOOD
ALMOST GRILLED SORT OF
DARKNESS.
IT IS REALLY A VERY TENNER
PIECE OF MEAT SO YOU DON'T
WANT TO OVERCOOK IT BUT IT
IS, I DON'T KNOW IF YOU CAN
GET IT AT REGULAR STORES.
THAT IS PART OF WHAT MAKES
IT SPECIAL FOR US.
OKAY.
AND TALK ABOUT SHAMROCK ROSE
AND THISTLE.
WHERE DO WE FIND YOU?
WE ARE NEAR McGREGOR
AND BASICALLY ACROSS THE
STREET FROM LIKE THE BAKERY
WHERE THE HOLIDAY SHOPS
ARE.
RIGHT.
WE'RE IN THE BACK OF THE
HOLIDAY.
ALL RIGHT.
THE ADDRESS AND THE RECIPE
ARE ON THE EBB IT.
ALL YOU HAVE TO TO GET THOSE
LG ON THIS THE "STUDIO 10"
TAB ON FOX 10 AND LET THIS
COOK A LITTLE BIT AND THEN
ROW WILL BE BACK IN THE
KITCHEN BECAUSE I KNOW HE IS
READY.
HE WILL BE BACK.
I AM READY.
I AM READY TO GO.
GOING TO GET IN THERE.
COOK SOME STUFF UP.
I WAS WONDERING WHAT WAS
GOING ON WHEN I I SAW THE
TWO OF YOU IN THE KITCHEN.
MAYBE WE'LL NOT DO WEATHER
THEN I SAW YOU QUICKLY MOVE
BACK.
KIND OF LIKE GRABBING MY
US AS WE COOK ON
CHEF MICHAEL IS
DISPLAYING SKILL HERE DURING
THE COMMERCIAL BREAK.
YOU HAVE BEEN ROTATING THIS
MEAT TRYING TO GET IT SEARED
ON ALL SIDES.
LIKE THIS TECHNIQUE.
WELL, YOU KNOW, YOU GET A
LOT OF BETTER FLAVOR FIT IS
SEARED ON ALL SIDES.
WHEN IT IS COOKED BETTER IT
TASTES BETTER.
IT IS SIMPLE.
IT MAKES SENSE.
MICHAEL IS WITH SHAMROCK
ROSE AND THISTLE AND THIS IS
THE BIG BEN SANDWICH WE ARE
WORKING ON THIS MORNING.
WE ARE WORKING ON THAT NOW.
WHAT ELSE ARE WEEING ABOUT
TO DO SMEAR WELL, WE HAVE TO
TAKE THIS WHEN IT IS ROASTED
SEARED TO THE POP WANT IT TO
BE AT.
WE'LL PUT IT IN THE OVEN.
AFTER THAT, WE GOT TO LET IT
COOL DOWN SO IT CAN REST.
THEN REFRIGERATOR IT LAGLY
TO YOU CAN SLICE IT BETTER.
SURE.
THEN WE'LL GRILL OUR BREAD
AND MELT OUR CHEESE.
HEAT UP YOU A JU AND PUT
MEAT IN IT.
BUILD A SAND WHIP.
THERE IT IS.
SO HOW IS IT SEARED
PROPERLY?
YOU ARE WEIGHT FOR THAT?
WELL, I LIKE TO GET THE
LITTLE CRUST ON THE OUTSIDE
AND THE NICE COLOR AND WE
HAVE PLACES WHERE IT IS NOT
SEARED AT ALL AND THAT IS
BASICALLY MEANS THAT THERE
IS NOT A LOT OF DEVELOPED
FLAVOR RIGHT THERE.
OKAY.
ALL RIGHT.
GOOD TIP.
YOU DO THAT AND OF COURSE
WHEN YOU SEAR IT, THE OUTER
PART GETS DONE BUT INSIDE
DOES NOT GET DONE AS THOLI
SO WE REPORT IT IN THE OF
REN FOR A LITTLE WHILE.
IF WE WERE TO LICE IS HOW
THE INSIDE IS ACTUALLY RAW.
YEAH.
SO WHAT ARE THE TIPS FOR HOW
LONG YOU WANT TO COOK IT IN
HERE ONCE YOU GET IT GOING.
LOOK I SAID THIS ONE IS A
LITTLE LARGER THAN NORMAL.
A NORMAL ONE WOULD BE MAYBE
THREE QUARTERS THIS SIZE.
I COOK IT 8 TO 10 MINUTE
AFTER I SEAR IT.
THAT GYGETS IT TOO RARE
WHICH MEANS IS IS NOT COLD
IN THE MILD.
IT IS COOL BUT IT IS.
BEEN BUT TO TO HEAT IT UP IN
THE YOU A JU THAT FINISHES
THE PROCESS.
RIGHT.
IF YOU DRY OUT, NO MATTER
YOU WHAT DO YOU GOT THREE
STEPS HERE.
YOU GOT TO SEAR, IT YOU PIT
IN THE OVEN AND PUT IT IN
THE SAUCE.
THAT ADDS TO THE
DELICIOUSNESS.
TELL US WHAT IS GOING ON AT
SHAMROCK ROSE AND THIST?
WELL WE ARE OPENTUTION DAY,
WEDNESDAY, THURSDAY, FRIDAY,
SATURDAY FOR DNER.
SUNDAY BRANCH IS ACTUALLY
PICKING AM A LOT NOW THAT
THE ETH WAR IS COOL.
WE HAVE ARE A COURTYARD
OUTSIDE.
WE HAVE A BIG PORCH THAT
PEOPLE ARE REALLY LIKING TO
SIT ON.
GREAT.
EVERY ONCE IN AWHALE WE
HAVE MUSIC.
THE THIRD THURSDAY OF THE
MONTH WE HAVE TRADITIONAL
AND WE DO LOCAL MUS COME IN
AND PLAY IN OUR PUB ROOM AND
PEOPLE COME IN TO SIT IN THE
ROOM TO HAVE FISH AND CHIPS
ANALYST THE PEOPLE PLAY
IRISH MUSIC.
PRETTY INTERESTING.
PERFECT.
WE'LL GET IT IN HERE SOON
AND BY THE TIME WE COME BACK
FOR THE THIRD SEGMENT HOPE
MY WE'LL BE ABLE TO FINISH
10".
BACK WITH MICHAEL WITH
SHAMROCK ROSE AND THISTLE.
WE'RE FINISHING UP THIS BIG
BEN SAND WHIP.
S WHAT THE BIG BENNETT? IS
ROAST BEEF, PROVOLONE CHESS
AND FRENCH BREAD.
WE USE SHOULDER TENDER AND
COOK IT IN THE HOUSE.
AND IT IS VERY, VERY GOOD.
A IT IS VERY, VERY GOOD.
WE WERE DISCUSSION DURING
THE BREAK.
IT IS SELF-EXPLANATORY.
EXPLAIN WHY IT IS NAMED THE
BIG BEN?
WELL THE RESTAURANT IS A
BRITISH PUB AND BIG BEN IS
THE BARREL IN THE TOWER OF
THE HOUSES OF PARTICLE
PARLIAMENT.
IT IS BRITISH FEEL.
IS A LARGE SAND WHIP.
SO WE CALL IT BIG BEN.
WE CALL KIT BIG BEN.
THE WITH GO.
WE'RE BUTTERING UP THE BREAD
HERE AND THEN KIND OF PIT ON
THE BURNER THERE FOR
ALOGICAL BIT.
PUT IT IN THE PAN TO GET
THE BREAD GRILLING.
A OKAY.
NOW EARLIER I WAS TACKING
ABOUT THE BEEF YOU SORT OF
REFRIGERATE IT TO SLICE IT
AND MAKE IT AS THIN AS YOU
CAN GET IT.
AND THAT IS SORT OF THE IDEA
WITH THIS.
YOU SLICE IT THIN.
YOU SEE IT IS KIND OF RARE.
THAT LOOKS GREAT.
I AM SOLUTION ACROSS THE
GRAIN.
THE GRAIN OF THE MEAT RUNS
LENGTHWAY.
YOU SLICE IT ACROSS THE GRIN
TO MAKE IT MORE TENNER.
YOU FROM TO SLICE IT
LONGWAYS, AND GOING TO BE
LIKE CHEWING ON RUBBER
BANDS.
SO ONE THING ABOUT MEAT,
FLANK STEAK, THAT SORT OF A
THING, YOU SLICE IT ACROSS
THE BRAIN.
GOOD TO KNOW.
SO WE GOT SAUCE.
WHAT IS IN THE THAT?
IT IS BEEF JUICE.
BEEF JUICE.
WHEN YOU ROAST, WHEN YOU
ROAST THE MEAT, WHEN YOU LET
IT LIKE IF YOU ROAST A PIECE
OF MEAT NUT LET IT SIT FOR
AWHILE.
THAT IS WHAT IT IS.
I TELL YOU WHAT.
PUT THOSE LYNN.
WE'LL CONTINUE TO WORK ON
THIS.
WE'LL ADD THE CHEESE AND
WHEN WE COME BACK, WE'LL
TAKE A SHOT OF THE SANDWICH
ITSELF.
SOUNDS GOOD.
ALL RIGHT.
WE'LL BE RIGHT BACK WITH