The Six Scallion Dollar Man

Episode: Adventures in Chinchilla-sitting (S5 E15)

Favorite Moment: Louise bringing Princess Little Piddles back to Wayne.

Favorite Quote:

Louise: Uh, why is the door open?

Gene: Maybe God closed a window?

As the title of the episode implies, the Belcher kids babysit the class chinchilla over the weekend. Wayne, a pudgy awkward kid from class, usually watches Princess Little Piddles. He badgers the Belcher children, and ultimately the chinchilla escapes the house.

The Belcher children follow his trail to a high school party, and around the neighborhood. Meanwhile, Bob and Linda go to trivia night at a bar. They cheat and are thrown out.

The Six Scallion Dollar Man Burger is ginger infused and topped with a sweet soy scallion glaze. The burger gets its name from a TV show from the 70's.

The Six Million Dollar Man was an astronaut who's vessel crashed. The goverment sustained his life and made him into a cyborg.

The chopped scallions are mixed together with coconut oil, sesame oil, and soy sauce, and left to marinate for an hour or so.

Next I had to steam some bok choy leaves. I don't think that I have ever had bok choy before. I tried a little before I steamed it. It was bitter, but had a nice texture.

The only steamer we have is one of those little metal space ship looking things, and there was no way the leaves were gonna fit in there.

So with the help of Google, I Mc-Gyvered a solution. I put a colander in a large pot of boiling water and the lid on it. After being steamed, the box choy was much sweeter.

Next I went to work on grating the ginger. I like ginger. Ginger-ale, ginger snaps, the ginger you get with sushi. (Not 100% sure how I feel about ginger people, although I do like gingerbread men at X-mas)

But I have never brought home fresh ginger.

The piece I bought kinda looked like the little mermaid.

Until I cut off all the nubs and peeled away the skin.

Then it looked like a claw.

I grated the claw and mixed it into the ground beef. While the burgers were cooking, I heated up the Scallion mixture from before and added honey.

This was the only recipe in the book that makes two burgers, but I wished I had made more. These burgers offered complex flavor, with just a hint of ginger in the meat, and the sweet, sesame soy glazed scallions. The glaze was a little oily, but the flavor was well worth it.

I will leave you with this cute, blurry, dancing chinchilla from the credits.