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[Molly] We're close
to the opening of our
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new restaurant
in town, Bernie's.
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We want everyone
to feel welcome.
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And I'm sharing
some of the best
recipes on the menu...
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Do I look restaurant official?
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...like my insanely good
Wild Rice Burger
with cheese and bacon...
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Look at all the colors
and the textures.
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It's so plump and happy.
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...refreshing Green
Goddess Salad tossed
with creamy dressing...
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It smells so fresh.
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...the crispiest, saltiest
bistro fries of your life...
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Mmm.
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...and for a cute,
sweet treat,
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...and for a cute,
sweet treat,
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my Sprinkle Cake Donuts.
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How could you not
be happy eating these?
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Oh, yum.
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Yay!
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Hey, this is me, Molly Yeh.
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This is my husband Nick.
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This is our growing family.
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And this is our home,
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our farm on the North
Dakota-Minnesota border.
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The place where I eat,
sleep and breathe food.
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We are so close to the opening
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of our new restaurant
in town, Bernie's.
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of our new restaurant
in town, Bernie's.
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So, I'm cooking up
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some of the menu's greatest
hits and then bringing them
over to the space
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to test out a booth
and make sure it's got
the cozy energy that we need.
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For dessert, I'm frying up
our Sprinkle Cake Donuts
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which are super moist
and a little lemony
and almondy,
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and they've got this
shell of sprinkles that
are crunchy and sweet.
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I'll start with my
dough by mixing up
my dry ingredients.
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I'll use three cups
of cake flour which
will make the innards
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kind of lighter and fluffier.
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kind of lighter and fluffier.
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What I love about these
donuts is that when you
bite into them you get,
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first that sensation of biting
through that crisp shell
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and then when you
get to the inside,
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they're soft and fluffy
and moist.
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And half a cup
of all-purpose flour
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which will add some heft
and prevent it from being
too light and crumbly.
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Two and a half teaspoons
of baking powder
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will allow these
to puff up as they fry.
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And a teaspoon of kosher salt.
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This style of donut is
super popular around here.
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They are recognizable
by their crackly shell.
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They are recognizable
by their crackly shell.
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They're a cake donut.
So, they don't get
too puffy and airy.
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They retain that denseness
so you got more to bite into.
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[inhales sharply]
It's everything you want
with your morning coffee.
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For the wet ingredients,
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I have three and a half
tablespoons of melted butter,
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two-thirds of a cup
of granulated sugar,
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and I'll mix this
up to combine.
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And I like that it's
melted butter here
versus softened butter,
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because it allows the texture
to be little bit more dense.
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because it allows the texture
to be little bit more dense.
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[whirring]
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[Molly] I'll add three
egg yolks, one at a time.
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Using just the egg yolks,
not the egg whites,
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creates a richer
texture and flavor.
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Gonna let this go until
it's pale and fluffy.
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I'll zest in half of a lemon.
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And using a zest like this
as opposed to the juice
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allows you to get lemon
flavor without adding
too much moisture.
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Two teaspoons of vanilla
extract and a teaspoon
of almond extract.
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Two teaspoons of vanilla
extract and a teaspoon
of almond extract.
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All these flavors together
give you some major nostalgic
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birthday cake energy.
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And then a third
of a cup of sour cream
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and a third of a cup
of softened cream cheese
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which gives you the acidity
and tang that you need
for a well-balanced flavor.
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I'll get this combined.
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[whirring]
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Okay, this is
smooth and combined.
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I'll add the dry
ingredients now gradually.
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And once all of the flour
is combined and I can no
longer see any dry bits,
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turn off the mixer.
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[sniffing]
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Mmm. That would be
my signature scent.
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Cream cheese,
lemon and almond.
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I'll wrap this in plastic
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and then stick it
in the refrigerator
for two hours,
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and then I'll be ready
to roll and fry and sprinkle.
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My dough is chilled,
I'm ready to roll it out.
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My dough is chilled,
I'm ready to roll it out.
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I have some flour on my
counter here so that
the dough doesn't stick.
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I'll roll it out until it's
a scant half-inch thick.
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Looks good, looks even,
looks smooth. I can see
the lemon zest in there.
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I've got my three-inch
donut cutter here.
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You don't have one of these,
you could use a biscuit cutter
or even a drinking glass.
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Cut one of these puppies out.
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[mimicking fanfare]
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Just like that.
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So geometrically pleasing.
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I'll place it on to a tray,
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continue cutting these out,
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and then before I fry these,
I will stick them back
in the refrigerator
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and then before I fry these,
I will stick them back
in the refrigerator
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for another hour so
they can firm up.
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My dough is chilled,
it's ready to be fried.
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And now I have my neutral oil
here heating at 350 degrees.
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So, I'll do three at a time.
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I'll gently lower them in.
They're sizzling already.
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And I'll fry these on both
sides for a few minutes
until they're golden brown.
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It's important to fry
these in batches
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so that you don't
drop the temperature
of the oil too much
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so that you don't
drop the temperature
of the oil too much
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because if you do that,
the oil will actually start
to soak into the donut
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and that donut
will taste greasy.
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Okay, see what's
happening here?
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How the dough is starting
to crackle open and break.
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That's what's gonna give you
some great fried crispy bits.
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And also some grooves
that will catch the glaze.
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And it looks cool.
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I'll gently turn these
over and get golden
color on the other side too.
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Nick and I are opening this
restaurant and we want
everyone to feel welcome,
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at all times of day.
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at all times of day.
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We want it to be a casual
but still special place,
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and of course,
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get a donut on the way
to work with good coffee.
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These are done frying.
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I love it when
the oil still sizzles
on the surface of the donut.
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I'll transfer these
to a wire rack so that any
excess oil can drip off.
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And while they're still warm,
I'll take them for a dunk
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in a simple powdered sugar
glaze that I've enhanced
with a little almond extract.
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I'll swish it around
on one side and then
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I'll swish it around
on one side and then
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flip it and swish it
around on the other.
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I like to be able to see
the donut through the glaze.
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That's the consistency
of the glaze that
I'm going for.
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Now into a sprinkle bath.
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I want to get this completely
coated in sprinkles.
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I just, like, can't wait
to make these at Bernie's
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in a huge bathtub
of sprinkles.
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[sings] Ah.
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So, even though
we haven't opened yet,
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we still wanted
to sponsor a softball team,
Little League, in town.
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we still wanted
to sponsor a softball team,
Little League, in town.
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All the credit for that
idea goes to Nick.
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We went to a game
the other night and
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the girls were wearing
hot pink shirts
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that said "Bernie's."
They were so cute.
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We brought them all donuts.
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I'm going to do one of these.
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[crackling]
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[humming] Mmm.
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The tang of the cream
cheese gets me every time.
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How could you not
be happy eating these?
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Coming up, a burger
without the beef.
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The secret Minnesotan
ingredient to make
it irresistible.
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For our Bernie's booth
lunch test drive,
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I'm making a burger that
will blow your buckets.
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My Wild Rice Burger
with Bacon and Cheese
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is so chewy
and hearty and filling.
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And it is a total
regional favorite.
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It also all comes together
in one bowl really easy.
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I'm starting off with three
cups of cooked wild rice.
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Around here, if you see
a veggie burger, chances
are it's wild rice based.
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Around here, if you see
a veggie burger, chances
are it's wild rice based.
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Wild rice is the state
grain of Minnesota
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so we obviously had
to have it on the menu.
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When you get it,
it's super dark but then
when you boil it,
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it softens but it
retains its heft.
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And then it also
kind of splits open
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and gets a little curly.
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Its chew is what
makes it a great base
for a veggie burger
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because really gives you
something to bite into.
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So, to my wild rice
I'll add a quarter
cup of sunflower seeds
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for some additional
texture and crunch.
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for some additional
texture and crunch.
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I'll also add six tablespoons
of panko breadcrumbs
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to help bind
everything together.
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And then half a cup
of shredded Parmesan cheese
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for that great umami
flavor and saltiness.
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I'll season this
with a teaspoon each
of paprika for smokiness.
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Dried thyme.
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I love how flavorful
this patty is.
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Garlic and onion powder.
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And this Wild Rice Burger
represents so much
of what our menu is about.
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We want to showcase local
ingredients, local cuisine.
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And wild rice is
Minnesota in a grain.
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And wild rice is
Minnesota in a grain.
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And then half
a teaspoon of celery salt
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for saltiness as
well as grassy notes.
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And a half teaspoon
of kosher salt.
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Black pepper.
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You know what this is?
This is the veggie burger
for meat eaters.
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I'll mix this to combine.
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And then bring this mixture
together with three eggs.
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Sometimes it looks like it's
not gonna be enough egg
to bind this all together
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but as you mix,
it will come together.
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Oh, I love wild rice.
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It's great in savory
and sweet dishes.
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It's great in savory
and sweet dishes.
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It's a great grain.
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Okay, the egg is
thoroughly combined.
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All these seasonings
are smelling delightful.
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I'll get some oil heating
up in my skillet.
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I'll form two patties.
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This batch is big
enough for four but I'll
just do two at a time.
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I find it easiest
to make a ball first,
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and firmly pack them.
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And unlike a meat patty,
these do maintain their size
while they are cooking.
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Sometimes meat patties,
you know, they kind
of shrink up a bit.
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Sometimes meat patties,
you know, they kind
of shrink up a bit.
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I can do it about the same
exact size as the burger bun
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and then have it
stack up cleanly.
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I'll gently lower
this into the oil.
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Form one more.
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I love not handling raw meat.
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I'll fry these up until
they're golden on the bottom,
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three to five minutes
over medium, and then
flip them over
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and let them go for another
three to five minutes
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until they have that
golden crisp shell.
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until they have that
golden crisp shell.
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One thing I'm learning
about opening a restaurant
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is that it requires
five million, gazillion
decisions to be made.
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Everything from what's
gonna be on the menu
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to what our accent
color is gonna be
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to different chairs
and table finishes.
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Oh, yeah. That's some
good golden brown color.
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The one thing that
has been a constant
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is that there will be
a Wild Rice Burger
on the menu.
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I'll let these go for another
few minutes on the bottom
while I grab my toppings.
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I've got lettuce,
pickled onions,
mayo and mustard
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I've got lettuce,
pickled onions,
mayo and mustard
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and American cheese
'cause it's melty
and delicious on burgers.
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You know you like it.
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I'll let these go for another
few minutes while I grab
my buns and assemble.
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They're buttery and toasted.
235
00:10:57,367 --> 00:10:58,200
I'll get a serving platter.
236
00:11:00,900 --> 00:11:02,266
I'll start with
a squiggle of mayo.
237
00:11:04,400 --> 00:11:05,600
Gotta have that creaminess.
238
00:11:07,767 --> 00:11:08,667
Top with the patty.
239
00:11:11,266 --> 00:11:13,467
And that's a good
patty to bun ratio.
240
00:11:17,567 --> 00:11:20,867
I know it might be weird
to top a veggie burger
with bacon but,
241
00:11:20,867 --> 00:11:21,867
it tastes good.
242
00:11:21,867 --> 00:11:23,100
It will obviously be optional
243
00:11:23,166 --> 00:11:25,600
and it's more representative
of the way that I eat,
244
00:11:25,667 --> 00:11:27,100
mostly veggies,
a little bit of meat.
245
00:11:27,800 --> 00:11:28,867
Some lettuce.
246
00:11:30,767 --> 00:11:33,867
Pink pickled onions.
They add brininess.
247
00:11:33,867 --> 00:11:36,900
And you've gotta have pickles
and onions on a burger.
248
00:11:36,967 --> 00:11:38,900
This just combines the two.
249
00:11:38,967 --> 00:11:39,462
And it also helps cut
the richness of the bacon
and the cheese.
250
00:11:39,462 --> 00:11:42,166
And it also helps cut
the richness of the bacon
and the cheese.
251
00:11:42,166 --> 00:11:44,567
And then I'll glue the top
buns on with mustard.
252
00:11:46,567 --> 00:11:50,000
Hee-hee. Look at all
the colors and the textures.
253
00:11:50,066 --> 00:11:51,600
It's so plump and happy.
254
00:11:53,166 --> 00:11:54,367
I'm gonna squish into it.
255
00:11:55,700 --> 00:11:57,400
Just bring it all
together with a pat.
256
00:11:59,500 --> 00:12:00,667
[exhales] Here I go.
257
00:12:03,400 --> 00:12:06,300
Mmm.
258
00:12:07,166 --> 00:12:09,462
Perfection between two buns.
259
00:12:09,462 --> 00:12:09,467
Perfection between two buns.
260
00:12:10,567 --> 00:12:13,367
That is one wildly
amazing burger.
261
00:12:19,066 --> 00:12:22,266
Next, a crunchy, creamy,
dreamy salad side
262
00:12:22,266 --> 00:12:24,300
that'll hold its
own next to the fries.
263
00:12:34,266 --> 00:12:35,400
For a little something fresh
264
00:12:35,467 --> 00:12:37,000
to go with the Wild
Rice Burger,
265
00:12:37,066 --> 00:12:39,567
that'll hold its own
next to a plate of fries,
266
00:12:39,567 --> 00:12:42,000
I am making my
Green Goddess Salad
267
00:12:42,000 --> 00:12:46,266
which is bright and beautiful
and creamy and herby.
268
00:12:46,266 --> 00:12:49,100
And it's got crunchy
everything bagel crumbs.
269
00:12:49,166 --> 00:12:52,000
Oh, my goddess.
Is it lunch time yet?
270
00:12:52,066 --> 00:12:56,367
I'll start by making some
everything crumbs which
add crunch to this salad.
271
00:12:56,367 --> 00:12:57,713
It's like that necessary
carby element too
272
00:12:57,713 --> 00:12:59,467
It's like that necessary
carby element too
273
00:12:59,467 --> 00:13:01,900
that makes you crave
a big bed of greens.
274
00:13:01,967 --> 00:13:03,567
I've got some
bagel chips here.
275
00:13:03,567 --> 00:13:05,600
I'll dump them
into my food processor.
276
00:13:05,667 --> 00:13:08,400
You could also use pita chips,
that would be tasty.
277
00:13:08,467 --> 00:13:10,767
And even though these
have some everything
bagel seasoning
278
00:13:10,767 --> 00:13:15,100
on top of them already,
I'll enhance them with more
everything bagel seasoning.
279
00:13:17,000 --> 00:13:19,567
And I'll pulse this just
to break it up into crumbs.
280
00:13:21,200 --> 00:13:23,300
I'll get these out
of my food processor.
281
00:13:24,767 --> 00:13:26,467
[sniffs] Mmm. They smell
good and garlicky.
282
00:13:27,367 --> 00:13:27,713
I'll reserve these
for sprinkling later.
283
00:13:27,713 --> 00:13:29,166
I'll reserve these
for sprinkling later.
284
00:13:30,166 --> 00:13:32,000
And then I'll use this
to make my dressing too.
285
00:13:33,400 --> 00:13:36,166
And then Green Goddess by
definition is a ton of herbs.
286
00:13:36,166 --> 00:13:39,467
For the base, I'll use
a quarter cup each
of mayo and yogurt.
287
00:13:39,467 --> 00:13:41,567
So you get the rich
creaminess of mayo
288
00:13:41,567 --> 00:13:43,767
and that tart fluffiness
from yogurt.
289
00:13:45,166 --> 00:13:46,867
And then all my fresh herbs.
290
00:13:46,867 --> 00:13:49,767
I've got basil, parsley,
dill and thyme here.
291
00:13:49,767 --> 00:13:52,600
I'll give these a rough
chop before tossing
them into the processor.
292
00:13:53,400 --> 00:13:56,066
Oh, that basil smells so good.
293
00:13:56,066 --> 00:13:57,367
These will make the dressing
pretty and green.
294
00:13:59,100 --> 00:14:01,100
I'll add most of my dill now
295
00:14:01,100 --> 00:14:03,600
and then save some of it
to sprinkle on at the end.
296
00:14:03,667 --> 00:14:05,500
So, you get double the dill.
297
00:14:05,567 --> 00:14:09,100
And you get some good
old Jewish chicken soup
vibes in there.
298
00:14:09,166 --> 00:14:11,100
A little fresh thyme
for earthiness.
299
00:14:11,166 --> 00:14:12,567
A clove of garlic.
300
00:14:12,567 --> 00:14:14,500
A shallot for a subtle
onion flavor.
301
00:14:16,166 --> 00:14:17,767
I'll add the juice of a lemon.
302
00:14:17,767 --> 00:14:19,100
Even though this is
a creamy dressing,
303
00:14:19,166 --> 00:14:21,767
it's a super bright dressing
thanks to this lemon.
304
00:14:22,467 --> 00:14:23,367
And some salt and pepper.
305
00:14:26,800 --> 00:14:27,713
And I'll blend this
until it's creamy.
306
00:14:27,713 --> 00:14:28,300
And I'll blend this
until it's creamy.
307
00:14:28,367 --> 00:14:30,367
[whirring]
308
00:14:30,367 --> 00:14:31,800
And then I'll continue
to blend this
309
00:14:31,800 --> 00:14:34,400
and drizzle in a tablespoon
of olive oil for some
added richness.
310
00:14:36,266 --> 00:14:37,100
-[clicks]
-[whirring stops]
311
00:14:39,100 --> 00:14:40,300
Smells so fresh.
312
00:14:42,500 --> 00:14:43,266
Mmm.
313
00:14:44,467 --> 00:14:45,867
Mmm!
314
00:14:45,867 --> 00:14:49,000
That is so creamy and fresh.
It's good enough
to eat with a spoon.
315
00:14:49,400 --> 00:14:50,767
I'll jar it up.
316
00:14:51,667 --> 00:14:54,467
I like being able
to see the speckles
of the herbs in here.
317
00:14:57,100 --> 00:14:57,713
Okay.
318
00:14:57,713 --> 00:14:57,767
Okay.
319
00:14:57,800 --> 00:14:59,600
I'll get my salad ingredients
320
00:14:59,667 --> 00:15:02,066
and put this fresh
beauty together.
321
00:15:02,066 --> 00:15:06,800
I have velvety butter
lettuce, peppery radishes
and chives here.
322
00:15:06,867 --> 00:15:09,300
I'll add some avocado
for creaminess.
323
00:15:10,100 --> 00:15:11,900
I like big, thin slices.
324
00:15:13,567 --> 00:15:15,100
I could just eat this
every single day.
325
00:15:17,000 --> 00:15:19,266
I'll scoop out the slices.
326
00:15:19,266 --> 00:15:24,266
We don't have a ton
of avocado at Bernie's
since they're not local but
327
00:15:24,266 --> 00:15:27,713
I'm making an exception
for this salad because
it's so good
328
00:15:27,713 --> 00:15:27,867
I'm making an exception
for this salad because
it's so good
329
00:15:27,867 --> 00:15:29,467
with the creaminess
of the avocado.
330
00:15:30,867 --> 00:15:35,266
For some acid, I'll sprinkle
on some pink pickled onions.
331
00:15:35,266 --> 00:15:37,400
Also for a super great
and intense color.
332
00:15:38,767 --> 00:15:41,000
I'll add a few
hard-boiled egg wedges.
333
00:15:41,066 --> 00:15:43,567
Make it like
a fun chef's salad.
334
00:15:43,567 --> 00:15:46,300
I've got my everything bagel
crumbs. Just make it rain.
335
00:15:47,000 --> 00:15:48,066
A little flaky salt.
336
00:15:48,066 --> 00:15:49,900
Wanna play close attention
to make sure that
337
00:15:49,967 --> 00:15:53,000
I'm seasoning the eggs
and the avocado 'cause
they really need it.
338
00:15:53,700 --> 00:15:54,667
Some black pepper.
339
00:15:55,300 --> 00:15:56,767
[grinding]
340
00:15:56,767 --> 00:15:57,713
[Molly] Lastly, a little dill.
341
00:15:57,713 --> 00:15:58,266
[Molly] Lastly, a little dill.
342
00:15:58,266 --> 00:16:02,500
This looks great but it's
gonna be even better
with the dressing on it.
343
00:16:02,567 --> 00:16:05,000
So, I'll save the dressing
though to toss right
before we eat
344
00:16:05,000 --> 00:16:07,166
so that it's extra
fresh that way.
345
00:16:07,166 --> 00:16:08,967
So, if you see me
at Bernie's at lunchtime,
346
00:16:08,967 --> 00:16:14,000
chances are I'll either
be decorating a cake
or eating this salad.
347
00:16:18,367 --> 00:16:19,367
Still to come,
348
00:16:19,367 --> 00:16:21,867
the trick to the crispiest
fry in town.
349
00:16:38,767 --> 00:16:41,600
Our restaurant Bernie's
is about to open
350
00:16:41,667 --> 00:16:43,867
but before it does,
I'm taking a few
351
00:16:43,867 --> 00:16:47,667
of my favorite menu
items for a test run
right here at home.
352
00:16:47,667 --> 00:16:52,000
One non-negotiable when we
were developing the menu was
that it would have to have
353
00:16:52,000 --> 00:16:55,100
good, crispy, salty,
bistro style fries.
354
00:16:55,100 --> 00:16:57,700
They are triple fried,
triple fun,
355
00:16:57,767 --> 00:16:58,120
and triple dunked in mayo.
356
00:16:58,120 --> 00:16:59,900
and triple dunked in mayo.
357
00:16:59,967 --> 00:17:03,000
To start, I have two pounds
of russet potatoes
358
00:17:03,066 --> 00:17:05,400
that I've cut to uniform size.
359
00:17:05,467 --> 00:17:10,467
And I've soaked them
in ice water for half an hour
which does two things.
360
00:17:10,467 --> 00:17:15,000
One is it draws
the starch out which
yields a crispier potato
361
00:17:15,000 --> 00:17:19,567
and it also helps seal up
the pores which also
yields a crispier potato.
362
00:17:19,567 --> 00:17:23,266
And I'm gonna fry them three
times for maximum crunch.
363
00:17:23,266 --> 00:17:28,120
So, for this first fry,
I have my neutral oil
heating here to 310 degrees.
364
00:17:28,120 --> 00:17:28,367
So, for this first fry,
I have my neutral oil
heating here to 310 degrees.
365
00:17:28,367 --> 00:17:32,000
So, it's on the lower
side but I'm just
using this first cook
366
00:17:32,066 --> 00:17:35,100
to cook the potatoes through
to get the innards creamy.
367
00:17:35,166 --> 00:17:37,467
I'll gently lower
these into the oil.
368
00:17:37,467 --> 00:17:41,800
I'll cook this for two
to three minutes until
the potatoes are softened.
369
00:17:41,867 --> 00:17:44,166
So, this step is just
a blanching stage.
370
00:17:44,166 --> 00:17:46,767
I'm not worrying about getting
the outside crispy yet.
371
00:17:46,767 --> 00:17:49,667
So, there are a lot of potato
farms in this region
372
00:17:49,667 --> 00:17:53,900
and actually this farm used
to be a potato farm until it
was a sugar beet farm.
373
00:17:53,967 --> 00:17:55,867
Of course we had
to add them to the menu.
374
00:17:55,867 --> 00:17:57,600
I'm gonna test to see if
they're cooked through.
375
00:17:58,567 --> 00:18:00,066
So, I'll just cut
through with a spoon,
376
00:18:00,066 --> 00:18:02,700
and if it cuts through
easily, that's how I
know that it's blanched.
377
00:18:02,767 --> 00:18:04,467
I'll keep on blanching these
378
00:18:04,467 --> 00:18:06,467
and then stick them all
in the fridge for 30 minutes
379
00:18:06,467 --> 00:18:10,166
while I increase my oil
temperature to 355 degrees.
380
00:18:18,867 --> 00:18:21,667
It's fry time.
My oil is hotter.
381
00:18:21,667 --> 00:18:25,567
My fries are colder.
Now it's time to get
these crispy.
382
00:18:25,567 --> 00:18:28,120
So, for the second fry,
I'll gently lower these in.
383
00:18:28,120 --> 00:18:28,600
So, for the second fry,
I'll gently lower these in.
384
00:18:28,667 --> 00:18:33,867
My oil's at 355 degrees.
I'll fry these now
for two to three minutes
385
00:18:33,867 --> 00:18:36,266
until they're golden
brown all over.
386
00:18:36,266 --> 00:18:39,367
We actually have a French
fry factory in town.
387
00:18:39,367 --> 00:18:42,066
My favorite thing to do
is drive right by it and...
388
00:18:42,967 --> 00:18:44,000
smell the French fries.
389
00:18:45,166 --> 00:18:47,867
These are looking golden
brown and crispy to me.
390
00:18:47,867 --> 00:18:49,066
I'll remove them from the oil.
391
00:18:50,000 --> 00:18:51,700
Transfer them back
to the wire rack.
392
00:18:53,266 --> 00:18:54,867
And fry up the second
batch now.
393
00:18:55,867 --> 00:18:58,120
Fries are actually
magical in that
394
00:18:58,120 --> 00:18:59,400
Fries are actually
magical in that
395
00:18:59,467 --> 00:19:03,367
if somebody else that
you're dining with orders
them from the menu,
396
00:19:04,066 --> 00:19:05,367
they don't have calories.
397
00:19:06,867 --> 00:19:11,066
Mmm. That is some
great French fry color.
398
00:19:11,066 --> 00:19:15,367
They'd be good right now
but I'm gonna fry them a third
time to get them extra crispy.
399
00:19:15,367 --> 00:19:17,667
You wanna make sure not
to burn the potatoes.
400
00:19:17,667 --> 00:19:21,767
So, if you leave it
in the fryer for too long,
you might burn them.
401
00:19:21,767 --> 00:19:24,166
But if you take them
out and let them cool
for a little bit,
402
00:19:24,166 --> 00:19:26,467
you're able to get
them extra crisp.
403
00:19:26,467 --> 00:19:28,120
So, this last fry
is just a few seconds.
404
00:19:28,120 --> 00:19:29,467
So, this last fry
is just a few seconds.
405
00:19:29,467 --> 00:19:31,000
Get them into a big bowl.
406
00:19:31,066 --> 00:19:33,166
These look stunning.
407
00:19:33,166 --> 00:19:37,166
There's room in my bowl
to toss them around and get
them fully coated in salt.
408
00:19:38,500 --> 00:19:40,200
Don't hold back with the salt.
409
00:19:43,266 --> 00:19:44,567
Do I look restaurant official?
410
00:19:45,166 --> 00:19:45,900
[snickers]
411
00:19:45,967 --> 00:19:48,500
Oh, yeah. Little more.
412
00:19:48,567 --> 00:19:50,900
Toss them around to get
them evenly coated.
413
00:19:50,967 --> 00:19:53,467
And I'll sprinkle on some
chopped parsley for color.
414
00:19:54,567 --> 00:19:57,367
Now that looks
like a bowl of fries.
415
00:19:57,367 --> 00:19:58,120
Okay, so a bistro fry has
gotta have aioli or mayo.
416
00:19:58,120 --> 00:20:00,800
Okay, so a bistro fry has
gotta have aioli or mayo.
417
00:20:01,800 --> 00:20:02,767
That's a crispy one.
418
00:20:04,567 --> 00:20:06,800
[crunching]
419
00:20:06,867 --> 00:20:08,166
Mmm!
420
00:20:08,166 --> 00:20:10,867
That is one crispy, salty fry.
421
00:20:10,867 --> 00:20:15,367
Now, I have no idea how
I'm not going to eat these
on the way over to Bernie's
422
00:20:15,867 --> 00:20:17,667
but, I'll try.
423
00:20:21,567 --> 00:20:23,400
-We're eating our
first meal here.
-Feels good.
424
00:20:23,467 --> 00:20:24,367
[Molly] It feels great.
425
00:20:25,500 --> 00:20:27,600
I think this is
gonna be my spot.
426
00:20:27,667 --> 00:20:28,120
The lighting feels bright.
427
00:20:28,120 --> 00:20:29,900
The lighting feels bright.
428
00:20:31,900 --> 00:20:32,667
Wow!
429
00:20:33,367 --> 00:20:36,000
-[Molly] Mmm-hmm.
-Wild rice.
430
00:20:36,000 --> 00:20:38,467
Imagine all the things that
will happen at this booth.
431
00:20:38,467 --> 00:20:40,800
-[Nick] Oh, this will be
a great blind date spot.
-[Molly chuckles] Mmm.
432
00:20:40,867 --> 00:20:41,900
[chuckling]
433
00:20:42,767 --> 00:20:43,800
Did you save room?
434
00:20:43,867 --> 00:20:44,767
[Nick] Always.
435
00:20:44,767 --> 00:20:45,567
[Molly] Here we go.
436
00:20:49,767 --> 00:20:50,700
[chuckles]
437
00:20:50,767 --> 00:20:51,667
[Nick] Mmm!
438
00:20:51,667 --> 00:20:53,567
I'm so ready for this
place to open.
439
00:20:53,567 --> 00:20:55,200
[Nick] We got
the booth, right?
440
00:20:55,266 --> 00:20:56,567
-We got the burger.
-[Molly] Yeah. Yeah.
441
00:20:56,567 --> 00:20:57,567
[Nick] We got the baby.