- 6 months ago
Get ready to elevate your brunches with Martha Stewart's best dips, perfect for chips or anything else you love to dip. Martha shares her favorite recipes for a variety of dips, so whether you're hosting a party or just looking for a quick snack, these dishes will work time and time again.
Category
🛠️
LifestyleTranscript
00:00So you're going to show us how to make, everybody came back here saying, I want to learn how
00:12to make the onion dip.
00:13Oh, really?
00:14Well, that's good.
00:15That is one of my pop.
00:16And we have a few here, too, if you want to snack while we're cooking.
00:18Oh, I was tasting.
00:19That's the horseradish bacon dip, which is one of the most popular.
00:22The guys seem to like that.
00:23Horseradish bacon, yum.
00:25That's really delicious.
00:26Okay.
00:27Why don't you start with the onion?
00:28So we're going to make the onion dip, which I call the world's greatest onion dip.
00:31That's really good.
00:32Oh, thank you so much.
00:33Mm.
00:34Which I was making an onion dip and thought I needed to call it something just besides
00:37onion dip.
00:38Right.
00:39So we just named it the world's greatest.
00:40Oh, okay.
00:41People believe me, you know?
00:42So in here we have some olive oil, four onions that have just been chopped, shallots, and
00:46a couple springs of fresh thyme.
00:48And we let those, you know, kind of caramelize, 45 minutes to an hour, till they're a really,
00:54really nice, deep brown.
00:55So like the base for an onion soup.
00:56Exactly.
00:57Without the stock.
00:59Without the stock.
01:00Without the ingredients.
01:01We add a little Worcestershire sauce.
01:02Okay, two tablespoons.
01:03Two tablespoons.
01:04And?
01:05And two tablespoons of balsamic vinegar.
01:06Oh.
01:07You could also use sherry wine vinegar, which I think is a really nice flavor as well.
01:10Which is your favorite?
01:11I like the balsamic.
01:12Okay.
01:13Yeah, and it's more widely available, I find, most people can get that.
01:16So we'll just let this sort of deglaze and let this sort of cook for 15, 20 minutes.
01:21It becomes thick and just delicious.
01:24Really sweet, but that thyme gives it that nice, fresh flavor.
01:28Okay.
01:29Yeah, exactly.
01:30Make sure you're picking up all those bits on the bottom.
01:31Yeah, all those little brown bits.
01:32Right.
01:33Exactly.
01:34Okay, so we have one that's already cooked now.
01:35And right, you want to cool that before you make the dip mixture and add it to the dip.
01:38So in here, what we have, like all good dips, you have to start with some bad things.
01:42Like?
01:43Cream cheese.
01:44That's not bad.
01:45Sour cream.
01:46No.
01:47And you know, it's the holidays.
01:48Oh, don't say it's bad.
01:49It's totally fine.
01:50That's good.
01:51I love cream cheese.
01:52Oh, good.
01:53Well, then you and I are going to have a good time eating dips.
01:54Cream cheese.
01:55Cream cheese, sour cream, and mayonnaise.
01:56Oh, good.
01:58Okay.
01:59So we're just going to sort of let this go.
02:02And you want to whip it until it's like a meringue-like, almost like stiff peaks.
02:05Oh, really?
02:06So you really want to whip that cream cheese a little bit.
02:07Yeah.
02:08And then in here, I add a pinch of celery salt.
02:10Oh, okay.
02:11One of my favorite ingredients, celery salt.
02:12A lot of people don't use it, but I think it's great.
02:13Another little secret.
02:14A little secret.
02:15Let's go.
02:16Exactly, exactly.
02:17Worcestershire sauce, balsamic vinegar.
02:18Don't give away all the secrets.
02:19Celery.
02:20Salt.
02:21You know, sell the dips.
02:22Sell the dips.
02:23A little bit of pepper and some kosher salt.
02:26Okay.
02:27Have you done a little booklet on the recipe?
02:29I haven't, but I'm thinking, you know, eventually we'll make a little cookbook.
02:32Yeah.
02:33We should talk maybe after the show.
02:34So now, when does this go in?
02:35You can add that in right now, actually.
02:37If you want to add that in.
02:38Okay.
02:39It's obviously cool.
02:40Yep.
02:41Mmm.
02:42That looks good.
02:43That looks good.
02:44So this is very different from the traditional dehydrated soup.
02:48Yes.
02:49It's sort of a caked up version of it.
02:52Open a packet, add sour cream.
02:53That looks good, Martha.
02:54Which is still very popular.
02:55Delicious.
02:57And that's why I started the company.
02:58I loved chip and dip.
02:59It was my favorite food.
03:00And I thought, well, if I like chips so much, maybe other people would.
03:04And I thought...
03:05And they do.
03:06And they do.
03:07They do.
03:08So that was a good thing.
03:09Okay.
03:10And there's so many, you know, hummus and salsa out there.
03:11So where are you making all this stuff?
03:12I work out of a space in Brooklyn.
03:13Great.
03:14And then I'm at the Brooklyn Flea every Saturday.
03:15Oh, good.
03:16How many cooks cooking?
03:17Myself?
03:18I have a day job, and then this is my weekend, late night job.
03:21And I have an intern.
03:22Love affair.
03:23In my love affair, exactly.
03:24So let's get that.
03:25That's good.
03:27We're good.
03:28I see something there.
03:29Done.
03:30Perfect.
03:31Okay.
03:32And then that goes...
03:33And we can try that, too.
03:34Oh, okay.
03:35Nikki Elkins has made this dip for your family, right?
03:36I have, yes.
03:37And even the little kids like it?
03:38Well, we're getting them towards it.
03:39They like the chips right now, but...
03:40We have a picture of her two charming children who live right in my neighborhood.
03:41They're the cutest.
03:42Look.
03:43And they're...
03:44How are they doing?
03:45Really well.
03:46Everyone's so good.
03:47Yeah, they're great kids.
03:48They're playing with their toys.
03:49They're having fun.
03:50Now, does he share nicely?
03:51We're working on that, too.
03:52So, this is a kale and mushroom dip.
03:53Kale, sausage, and mushroom.
03:54And what I wanted to do was come up with a hot, hearty dip that was cheesy and, you know,
03:55just full of flavor.
03:56And kale is sort of my go-to vegetable this season.
03:57I love it.
03:58I love it.
03:59It's really good for you.
04:00I know we try and use it a lot in raw salads, but in this cooked variation, it's really good
04:01for you.
04:02I love it.
04:03It's really good for you.
04:04I know we try and use it a lot in raw salads, but in this cooked variation, it's really good
04:05for you.
04:06I love it.
04:07It's really good for you.
04:08I love it.
04:09I love it.
04:10I love it.
04:11I love it.
04:12I love it.
04:13I love it.
04:14I love it.
04:15I love it.
04:16I love it.
04:17I love it.
04:18I love it.
04:19I love it.
04:20I love it.
04:21I love it.
04:22I love it.
04:23I love it.
04:24I love it.
04:25I love it.
04:26I love it.
04:27I love it.
04:28I love it.
04:29I love it.
04:30I love it.
04:31I love it.
04:32I love it.
04:33I love it.
04:34I love it.
04:35I love it.
04:36I love it.
04:37I love it.
04:38I love it.
04:39I love it.
04:40I love it.
04:41I love it.
04:42I love it.
04:43I love it.
04:44I love it.
04:45I love it.
04:46I love it.
04:47I love it.
04:48I love it.
04:49I love it.
04:50I love it.
04:51I love it.
04:52I love it.
04:53I love it.
04:54I love it.
04:55I love it.
04:56I love it.
04:57I love it.
04:58I love it.
04:59I love it.
05:00I love it.
05:01I love it.
05:02I love it.
05:03I love it.
05:04I love it.
05:05I love it.
05:06I love it.
05:07I love it.
05:08I love it.
05:09I love it.
05:10I love it.
05:11I love it.
05:12I love it.
05:13I love it.
05:14I love it.
05:15I love it.
05:16I love it.
05:17I love it.
05:18I love it.
05:19I love it.
05:20I love it.
05:21I love it.
05:22I love it.
05:23I love it.
05:24I love it.
05:25I love it.
05:26I love it.
05:27I love it.
05:28I love it.
05:29I love it.
05:30I love it.
05:31I love it.
05:32I love it.
05:33I love it.
05:34I love it.
05:35I love it.
05:36I love it.
05:37I love it.
05:38I love it.
05:39I love it.
05:40I love it.
05:41I love it.
05:42I love it.
05:43I love it.
05:44I love it.
05:45I love it.
05:46I love it.
05:47I love it.
05:48I love it.
05:49I love it.
05:50I love it.
05:51I love it.
05:52I love it.
05:53I love it.
05:54I love it.
05:55I love it.
05:56I love it.
05:57I love it.
05:58I love it.
05:59I love it.
06:00I love it.
06:01I love it.
06:02I love it.
06:03I love it.
06:04I love it.
06:05I love it.
06:06I love it.
06:07I love it.
06:08I love it.
06:09I love it.
06:10I love it.
06:11I love it.
06:12I love it.
06:13I love it.
06:14I love it.
06:15I love it.
06:16I love it.
06:17I love it.
06:18I love it.
06:19I love it.
06:20I love it.
06:21I love it.
06:22I love it.
06:23I love it.
06:24I love it.
06:25I love it.
06:26I love it.
06:27I love it.
06:28I love it.
06:29I love it.
06:30I love it.
06:31I love it.
06:32I love it.
06:33I love it.
06:34I love it.
06:35I love it.
06:36I love it.
06:37I love it.
06:38I love it.
06:39I love it.
06:40I love it.
06:41I love it.
06:42I love it.
06:43I love it.
06:44I love it.
06:45I love it.
06:46I love it.
06:47I love it.
06:48I love it.
06:49I love it.
06:50I love it.
06:51I love it.
06:52I love it.
06:53I love it.
06:54I love it.
06:55I love it.
06:56I love it.
06:57I love it.
06:58I love it.
06:59I love it.
07:00I love it.
07:01I love it.
07:02I love it.
07:03I love it.
07:04I love it.
07:05I love it.
07:06I love it.
07:07I love it.
07:08I love it.
07:09I love it.
07:10I love it.
07:11I love it.
07:12I love it.
07:13I love it.
07:14I love it.
07:15I love it.
07:16I love it.
07:17I love it.
07:18I love it.
07:19I love it.
07:20I love it.
07:21I love it.
07:22I love it.
07:23I love it.
07:24I love it.
07:25I love it.
07:26I love it.
07:27I love it.
07:28I love it.
07:29I love it.
07:30I love it.
07:31I love it.
07:32I love it.
07:33I love it.
07:34I love it.
07:35I love it.
07:36I love it.
07:37I love it.
07:38I love it.
07:39I love it.
07:40I love it.
07:41I love it.
07:42I love it.
07:43I love it.
07:44I love it.
07:45I love it.
07:46I love it.
07:47I love it.
07:48I love it.
07:49I love it.
07:50I love it.
07:51I love it.
07:52I love it.
07:53I love it.
07:54I love it.
07:55I love it.
07:56I love it.
07:57I love it.
07:58I love it.
07:59I love it.
08:00I love it.
08:01I love it.
08:02I love it.
08:03I love it.
08:04I love it.
08:05I love it.
08:06I love it.
08:07I love it.
08:08I love it.
08:09I love it.
08:10I love it.
08:11I love it.
08:12I love it.
08:13I love it.
08:14I love it.
08:15I love it.
08:16I love it.
08:17I love it.
08:18I love it.
08:19I love it.
08:20I love it.
08:21I love it.
08:22I love it.
08:23I love it.
08:24I love it.
08:25I love it.
08:26I love it.
08:27I love it.
08:28I love it.
08:29I love it.
08:30I love it.
08:31I love it.
08:32I love it.
08:33I love it.
08:34I love it.
08:35I love it.
08:36I love it.
08:37I love it.
08:38I love it.
08:39I love it.
08:40I love it.
08:41I love it.
08:42I love it.
08:43I love it.
08:44I love it.
08:45I love it.
08:46I love it.
08:47I love it.
08:48I love it.
08:49I love it.
08:50I love it.
08:51I love it.
08:52I love it.
08:53I love it.
08:54I love it.
08:55I love it.
08:56I love it.
08:57I love it.
08:58I love it.
08:59I love it.
09:00I love it.
09:01I love it.
09:02I love it.
09:03I love it.
09:04I love it.
09:05I love it.
09:06I love it.
09:07I love it.
09:08I love it.
09:09I love it.
09:10I love it.
09:11I love it.
09:12I love it.
09:13I love it.
09:14I love it.
09:15I love it.
09:16I love it.
09:17I love it.
09:18I love it.
09:19I love it.
09:20I love it.
09:21I love it.
09:22I love it.
09:23I love it.
09:24I love it.
09:25I love it.
09:26I love it.
09:27I love it.
09:28I love it.
09:29I love it.
09:30I love it.
09:31I love it.
09:32I love it.
09:33I love it.
09:34I love it.
09:35I love it.
09:36I love it.
09:37I love it.
09:38I love it.
09:39I love it.
09:40I love it.
09:41I love it.
09:42I love it.
09:43I love it.
09:44I love it.
09:45I love it.
09:46I love it.
09:47I love it.
09:48I love it.
09:49I love it.
09:50I love it.
09:51I love it.
09:52I love it.
09:53I love it.
09:54I love it.
09:55I love it.
09:56I love it.
09:57I love it.
09:58I love it.
09:59I love it.
10:00I love it.
10:01I love it.
10:02I love it.
10:03I love it.
10:04I love it.
10:05I love it.
10:06I love it.
10:07I love it.
10:08I love it.
10:09I love it.
10:10I love it.
10:11I love it.
10:12I love it.
10:13I love it.
10:14I love it.
10:15I love it.
10:16I love it.
10:17I love it.
10:18I love it.
10:19I love it.
10:20I love it.
10:21I love it.
10:22I love it.
10:23I love it.
10:24I love it.
10:25I love it.
10:26I love it.
10:27I love it.
10:28I love it.
10:29I love it.
10:30I love it.
10:31I love it.
10:32I love it.
10:33I love it.
10:34I love it.
10:35I love it.
10:36I love it.
10:37I love it.
10:38I love it.
10:39I love it.
10:40I love it.
10:41I love it.
10:42I love it.
10:43I love it.
10:44I love it.
10:45I love it.
10:46I love it.
10:47I love it.
10:48I love it.
10:49I love it.
10:50I love it.
10:51I love it.
10:52I love it.
10:53I love it.
10:54I love it.
10:55I love it.
10:56I love it.
10:57I love it.
10:58I love it.
10:59I love it.
11:00I love it.
11:01I love it.
11:02I love it.
11:03I love it.
11:04I love it.
11:05I love it.
11:06I love it.
11:07I love it.
11:08I love it.
11:09I love it.
11:10I love it.
11:11I love it.
11:12I love it.
11:13I love it.
11:14I love it.
11:15I love it.
11:16I love it.
11:17I love it.
11:18I love it.
11:19I love it.
11:20I love it.
11:21I love it.
11:22I love it.
11:24What do you think?
11:25Really tasty.
11:26Like that.
11:27Mm!
11:28Cut the feta cheese into large chunks and place in a small ovenproof dish.
11:32Drizzle with extra virgin olive oil.
11:34Top with your favorite herb.
11:36I like to use fresh thyme.
11:38Sprinkle with a half a teaspoon of crushed red pepper flakes and a half teaspoon of whole
11:43pink peppercorns.
11:44Transfer everything to a 325 degree oven and bake 15 to 20 minutes.
11:50Serve warm with a sliced baguette or crackers.
11:53You probably already have the pasta maker and the sausage maker for your kitchen aid
11:59mixer but now there is a food processor attachment and I have fitted it today with the dicing
12:05blade and we're going to make a wonderful pineapple salsa.
12:10Now the pineapple, choose one that has a good fragrant scent and cut it up.
12:18There might be a little eye or two left that you have to remove but you try to keep as
12:22much pineapple on the pineapple as possible.
12:26So just take off all the skin.
12:29You know what?
12:30If you don't want to throw that away you can put it into your juicer for your morning
12:35juice.
12:36It's very good.
12:37Now cut out the core of the pineapple.
12:39There are contraptions that cut out the core but I find that it kind of wastes a lot of
12:44pineapples so we're just going to do this manually.
12:47You can cut this into wedges like this and then just cut the core out.
12:52It's a little tough for the salsa that we're trying to create and then cut this in half
12:57again.
12:58So there.
12:59Ready to dice.
13:01So this attachment is controlled by the regular mixer controls and I have a strainer inside
13:09a bowl.
13:10This can go right down like that.
13:13Look at the nice dice that's coming through.
13:16Very exciting.
13:17And in just a matter of seconds you have a diced pineapple.
13:23So here is the diced pineapple.
13:27That juice, oh my gosh, I can't wait to drink it.
13:30In fact, I think I have a glass right here.
13:33Now there's some nice healthy juice.
13:38A fine by-product.
13:39Well, here's our salsa, the makings of salsa, the zest of one lime, the juice of the lime.
13:49I love the taste of pineapple and lime together.
13:53So good.
13:54And we have some very, very finely chopped jalapeno pepper.
13:59We've taken the seeds out and the ribs of the pepper.
14:04Two tablespoons of finely, finely minced red onion.
14:09And, oh, like two tablespoons of your best honey.
14:13You can tear up some mint leaves.
14:17Use fresh, crispy mint.
14:19Beautiful.
14:21Into the salsa.
14:23And you're ready to either spoon this over some broiled fish.
14:29Beautiful addition to that halibut.
14:32Or a bowl of this served with your own homemade chips.
14:40Make them salty.
14:41They taste really good with the sweetness of the pineapple.
14:44And there you have it.
14:45A very easy to make salsa, no matter how you choose to serve it.
14:48Floyd is making us an onion dip, which is a favorite item on his menu.
14:53So let's get started.
14:54I know it takes a long time to cook all the onions.
14:57So we're going to start with a little bit of canola oil.
15:00And I'm going to start with nigella seed, which is sometimes called onion seed.
15:04It has a slight onion flavor.
15:05Is that from the nigella flower?
15:07It is.
15:08You say nigella?
15:09You say that, but that's the way Indians say it?
15:12Yeah, it's like potato, potato, tomato, tomato, you know.
15:16I grow nigella flowers.
15:18You do?
15:19I do.
15:20And they're beautiful.
15:21They're starry.
15:22And they're white or blue or pink.
15:24And they do have these seeds.
15:25I also think it's the same family as onion, too.
15:29And I think that's why they're sometimes called onion seeds.
15:31So we kind of bloomed it a little bit until it gives its flavor out.
15:35And then I'm going to transfer it to a bowl.
15:37And in the same pan, I am going to add the onions, the shallots, and some more oil.
15:42And we're going to caramelize them.
15:45And what you're trying to do is we're actually trying to get the sugars out of the onion
15:50and to mellow out the spicy flavor of the onion and the shallots.
15:54Onions and shallots together.
15:56Right in the same pan.
15:57Yeah.
15:58I hope, since I already dumped them in.
16:03And then I'm going to add a little bit of salt.
16:08Pepper.
16:09Salt and pepper.
16:10And a little bit of sugar.
16:11To caramelize, right?
16:12To caramelize and to add a little bit of sweetness to it.
16:15I like sugar in it.
16:16It's funny.
16:17I do.
16:18You know, my great-grandmother used to be an awesome cook.
16:20And she always said, whenever you make savory food, always put a pinch of sugar.
16:24So in my kitchen of the restaurant, every station has sugar on it.
16:28And then there's also the school of thought nowadays that whenever you're making sweet
16:32food, to add a little bit of salt.
16:35My pastry chef does that all the time.
16:37And it just makes everything so nice.
16:38So we're going to cook this until it gets, you know, nice and caramelized.
16:42It'll take about maybe 30 minutes.
16:44Oh, thanks for contributing too to our Everyday Food magazine.
16:47You know, I was so excited to be on that magazine.
16:51And a wonderful, wonderful story on family cooking.
16:54And I love those profiles we're doing on the show.
16:58Actually, once Danny saw the magazine, he says, we should put this in the restaurant.
17:03And I used to make that.
17:04I made that dish for my kids at home.
17:05You know, it was a lovely, easy to make weekend dinner.
17:09So these cook and cook and cook until they look like that?
17:11Until they look like this.
17:12Once they look like this, what you're going to do is, I'm going to put this in a blender.
17:17So you use blenders a lot?
17:20Not a lot.
17:21A fair amount.
17:22Yeah.
17:23I think for this dish, you could leave it whole.
17:24But I think if you only use it as a dip, if you're using chips or if you're doing peanut
17:28bread, you want it to be a little smoother.
17:33Should I toast the pitas?
17:34Yeah.
17:35Why don't you toast the pitas?
17:36Okay.
17:37Put a little bit of oil.
17:38Brush it.
17:39Okay.
17:40Is that olive oil?
17:41It looks like olive oil, yes.
17:42And you can do olive oil.
17:43You can do canola oil too, if you want.
17:45I guess you could also do butter.
17:47You know, if you don't have pitas, you could do toast.
17:50And I'm going to add yogurt.
17:52I love pita bread.
17:53Yogurt, a little bit of sour cream, and you could do low-fat sour cream if that's what
18:00you like.
18:01Okay.
18:02I don't.
18:03It's funny, I never buy anything that's low-fat.
18:08You know, if it's butter or cream or sour cream, and used in moderation, it's okay.
18:15You know, as long as it's in moderation, it's great.
18:18And I have that in a blender, and I'm going to turn it on.
18:23We're going to blend it until it's smooth.
18:36And then-
18:37And then once it's done, we're going to take it out in a bowl, and we're going to season
18:39it up with the cayenne, the nigella seeds, salt, pepper.
18:44So a quarter of a teaspoon, not a teaspoon.
18:47Yes.
18:48You know, if you put too much, and sometimes the cayenne pepper is a little harder, a little
18:53spicier.
18:54So you want to be careful.
18:55And dry mustard?
18:56And dry mustard.
18:57Oh, good.
18:58A little bit of salt, and pepper, and the nigella seeds.
19:03Oh, yes.
19:04Don't forget those.
19:05You can't forget that.
19:06Because that's going to give it a little more texture to it.
19:08Okay.
19:09And I'm going to taste it to make sure we have enough.
19:15Good?
19:16That's really good.
19:17Good.
19:18That is nice.
19:19So what are your plans for the Super Bowl?
19:21The Super Bowl, I'm going to go to a friend's place.
19:24I think they're making pork tacos.
19:26I've got a pork butt that I'm going to cook in the oven really slowly.
19:29You know, that makes for great Super Bowl food.
19:32It does, doesn't it?
19:33Oh, I want to taste.
19:34This looks so good.
19:36And what kind of food is in the restaurant now?
19:39It's, you know, I have most of the ingredients we use are seafood-based.
19:43So it's 60% seafood.
19:45I've got, you know, whole grilled fish.
19:47I've got scallops.
19:48I've got black sea bass.
19:50This is so good.
19:52Sardines.
19:53Better than out of that bag.
19:55I'm here with talented Irish-born chef, Kahul Armstrong,
19:58who's going to show us some delicious dipping sauces,
20:01which you have to have to serve with your fish and chips.
20:04And look how beautiful the fish looks.
20:06And this is almost done.
20:08So three sauces you serve at the Chippers?
20:11Yeah, we serve seven sauces.
20:12I'm going to show you three of them today.
20:13Oh, seven, okay.
20:14The Secret Seven, they're named after Enid Blyton,
20:16the famous children's book author.
20:19So today we're going to do Mary Rose sauce,
20:21which is the traditional, you know, for shrimp cocktail,
20:24we'd serve Mary Rose sauce.
20:26It's a little mayonnaise, two tablespoons of ketchup,
20:29one tablespoon of lemon juice, a little salt.
20:34And that's the classic one.
20:36Oh, very simple.
20:38And then mine's a Kitty O'Shea.
20:40You're going to do Kitty O'Shea,
20:41which is named after the lady that the famous
20:44Charles George Parnell had the affair with.
20:47She was the end of his political career.
20:49So mayonnaise, a tablespoon of niçoise olives, chopped up.
20:54Capers, a tablespoon, whole capers.
20:56You don't even chip them.
20:57No, they're fine like that.
20:58No chipping.
20:59No chipping.
21:00And one tablespoon of oven-dried tomatoes.
21:03This sounds like a very good mix.
21:05A little pinch of salt.
21:06And we have salt and pepper.
21:08And pepper.
21:09And what about this?
21:10No.
21:11You can put a dart of Tabasco in there.
21:12That will definitely help us.
21:13And then the last one we did was tartar sauce,
21:15which is mayonnaise again with cornichons, capers.
21:17Oh, see, that's my favorite.
21:19And a little lemon juice.
21:20And you can add parsley if you like.
21:22So then comes the treat part.
21:24We open the fish and break off a piece there and dip it into wine.
21:30I will, I will.
21:32Bring in the pint of case.
21:34I have some hot french fries.
21:37Beautiful.
21:38Put them on here with our braise pan.
21:39Okay.
21:41Lovely.
21:42And, oh, so I'm going to just break off a piece.
21:45Now, we have to see what's inside here.
21:47It should be, oh, it is.
21:48It's so good.
21:50Flaky and beautiful.
21:53And a treat not for every day, but for whenever you're sort of.
21:58For the special occasion.
21:59That's right.
22:00Celebrating.
22:01It's lower in fat than you might think, you know.
22:02A little bit of tartar sauce on mine.
22:03I love cornichon pickles.
22:05Don't forget the Guinness to wash it down.
22:07Okay, the culotte.
22:09Yeah.
22:10Okay, so it's in the oven.
22:11The culotte is in the oven.
22:12Yeah, let me get that.
22:13Okay, bring that out.
22:14I want to see this.
22:15So, all right.
22:18It's looking pretty good.
22:19I think this has been in for about 10 minutes at.
22:21Oh, only 10 minutes?
22:23So far, so far.
22:24Okay.
22:25At 475.
22:26Okay.
22:27And what we're trying to do.
22:28Have you ever seen such a cut of beef?
22:31This is a really unusual cut.
22:33And it's so.
22:3410 minutes only.
22:3510 minutes at this stage here.
22:36We want to get a little bit of browning.
22:38And what we're going to do is we're going to add our mirepoix to this.
22:41Okay.
22:42To help develop the jus.
22:43Okay, so do that.
22:44Yeah.
22:45So, mirepoix, as some folks may know, is a simple onions, carrots, garlic.
22:50Sometimes, in this case, we'll put a little tomato in there.
22:53Right.
22:54Under the rack?
22:56Yeah.
22:57We'll get it in and around.
22:58Okay.
22:59A little fun this way.
23:00And lift up.
23:01Perfect.
23:02Oops.
23:03All right.
23:04I think it's in.
23:05Oh, boy.
23:06Does this look good already?
23:07Some shallots.
23:08Smells good.
23:09So, there's a lot of fat on that Kobe beef.
23:10Yeah, that's part of the garlic.
23:11That's all the fat just from the beef?
23:12That's just rendering from that cap.
23:13Oh, okay.
23:14Which we leave on.
23:15We don't trim that too much.
23:16I really like that little veil.
23:17Okay.
23:18So, normally, this top butt that is used for the.
23:19This is one of the muscles in the top butt, which is like 18 pounds.
23:20So, this is just the top muscle, and it's got all the fat on it, which is why we use
23:21it.
23:22Okay.
23:23So, Minette is known for their beef.
23:24They have their.
23:25You're known for your roast beef.
23:26You're known for your prime rib.
23:27You're known for.
23:28And a burger.
23:29Some kind of burger.
23:30Oh, that delicious burger.
23:31So, all kinds of things.
23:32Okay, that goes back in the oven?
23:33We're going to go back in the oven.
23:34For how long?
23:35This goes for another 25 minutes.
23:36We're looking for a rare to medium rare.
23:37Okay.
23:38For us.
23:39Yeah.
23:40There we go.
23:41And I think.
23:42Do we have one here already?
23:43Oh, yes.
23:44Okay.
23:45So, we're going to put that in the oven.
23:46Okay.
23:47So, we're going to put that in the oven.
23:48Okay.
23:49So, we're going to put that in the oven.
23:50And I think.
23:51Do we have one here already?
23:52Oh, yes.
23:53There it is.
23:54Look, Martha Wrap.
23:55Martha Wrap.
23:56Fantastic.
23:57You're using Martha Wrap.
23:58See this?
23:59If you don't know what Martha Wrap is.
24:00You have a well stocked pantry.
24:01Yes.
24:02We don't even have that at the restaurant.
24:03I'll send you some boxes, okay?
24:04You try it.
24:05That looks great.
24:06Lots of boxes.
24:07Because it's parchment fused to foil.
24:08It's fantastic.
24:09Your food never touches the.
24:10It really is Martha Wrap.
24:11I invented it.
24:12Did you know that?
24:13You have a patent?
24:14Yeah.
24:15It's mine.
24:16No, I don't have a patent.
24:17It was unpatentable for some reason.
24:19But it's delicious.
24:20So.
24:21So, once we take the roast out.
24:22Which is over here.
24:23We're left with these nice roasted vegetables.
24:24And we're just going to do away with some red wine.
24:25Okay.
24:26So, we're going to throw that in there.
24:27So, two cups of.
24:28Two cups.
24:29Yeah.
24:30Now, red wine.
24:31So, is this wine that people have not drunk?
24:32Or do you always use the same red wine?
24:33That's only about half a bottle.
24:34So, I think the other half probably was.
24:35I want to start off with that first half.
24:36And then.
24:37Yeah.
24:38Those coffee cups we have backstage.
24:39And four cups of beef stock?
24:40Yeah.
24:41Yep.
24:42Yeah.
24:43And.
24:44And.
24:45And.
24:46And.
24:48And.
24:49And.
24:50And.
24:51And.
24:52And.
24:53And.
24:54Yeah.
24:55We reduce that wine by half.
24:56And then the beef stock.
24:57Or the beef bouillon.
24:58I prefer.
24:59Because we'd like a little bit lighter body to the au jus.
25:00Than a.
25:01Than a.
25:02Than all that stuff.
25:03That traditional gravy.
25:04Yeah.
25:05We can put a little bit of thyme.
25:06We get a little parsley.
25:07Or you can string this all together.
25:08In a beautiful bouquet garnish.
25:09So, you guys.
25:10These are the executive chefs.
25:11Not only of Mineta Tavern.
25:12But also of Balthazar.
25:13Pastisse.
25:14Schillers.
25:15Yeah.
25:16And what about the pizza place?
25:17No, no, no, we just go there on the days off.
25:20Oh, you have nothing to do with the pizza place.
25:23Just go there, yeah.
25:25And so they have designed amazing menus and so much fun.
25:29What about peppercorns?
25:30I got some in there, yeah.
25:33So how long?
25:34We're going to simmer this for about 15 minutes.
25:36We'll bring it down to a nice little consistency,
25:38and then we'll strain it, and we'll have our jus ready for ourselves.
25:41And that's it, that's our dipping sauce.
25:43That's our dip.
25:44So here is this gorgeous piece of meat.
25:46Smells good, too.
25:47This is Japanese Kobe beef.
25:49It's called a culotte cut.
25:50Culotte cut, yeah.
25:51And we're going to make a very fabulous French dip sandwich out of it.
25:55So what did you do to the bread?
25:57Well, let's strain this real quick because this is the jus that we're going to use.
26:00Okay, that's right.
26:01And this has been cooking for about 25 minutes.
26:03Okay.
26:04And we're going to strain that and try not to get it all over the counter.
26:07Okay, well, you're the chef.
26:10Chefs don't usually operate so clean, though.
26:13Yeah, there we go.
26:15Nice job, Hanson.
26:17Lovely.
26:18Push it down a little.
26:19Yes.
26:21So it's a very thin gravy, actually.
26:24Yep.
26:25So you don't thicken it, you don't add anything to it.
26:27No flour, no butter, no nothing.
26:29No, no, no, not at all.
26:31Now what about the fat in it?
26:32Do you chill that at all and get the fat off?
26:35No, you want that in there.
26:36You want to mix that up at the end.
26:37I like a little skim of fat on the top.
26:40I mean, if you're going to have all this meat on there, it's a little more fat.
26:43Right, okay.
26:44So now how do we carve the meat?
26:46This is what I want to see.
26:48Good.
26:49Well, we're going to look for the grain.
26:52There it is.
26:53Yep, I'm going to go right over on this side here.
26:55So you slice against the grain that way?
26:57Yep, sort of cross.
26:58You can see the fibers moving this way, and so you want to go sort of across the way.
27:04And a sharp knife.
27:06At the restaurant, we have the benefit of an electric slicer.
27:11Oh, you do?
27:12Yeah, we do, yeah, because we like to keep it really, really thin.
27:15Oh, I see.
27:16I didn't know that.
27:17But we'll use the slicer.
27:21And you just go across.
27:25So you can slice it hot on the meat slicer?
27:28Yeah, we do it a little warmer than room temp, just warm.
27:32Mmm, yummy.
27:33So it looks pretty good.
27:36You can go as thin as you want, or as thick as you want.
27:39Well, it's easier to eat if it's thinner, right?
27:41I prefer it a little bit thinner, yeah.
27:42So any other sandwich ideas that you guys are working on currently for your lunch menu?
27:47I think we've been kicking around an idea that...
27:49The Big Mac might be good.
27:51No, we're thinking about a pork belly Reuben, actually.
27:54Pork belly Reuben, yum.
27:56Yeah, so that might be the next one, yeah.
27:59That would be nice.
28:00So while I'm doing this, Hanson, I think you should get on the bread situation.
28:04So here's our French rolls here, and we're going to just cut them in half.
28:11And we want to keep the hinge on there.
28:13You don't have to.
28:14Right.
28:15And just rub them with a little butter.
28:18And garlic, too?
28:19We're going to hit it with the garlic afterwards when it comes out.
28:21Oh, okay.
28:22So you have kind of like the raw garlic taste is nice.
28:24So you put that in the broiler?
28:25Yeah.
28:26I'll just bake it in the oven.
28:28So we'll set these aside.
28:30I can do that.
28:31You want to do a couple of those?
28:32Yeah.
28:33I'll cut this one for you.
28:36There you go.
28:37How many sandwiches are we making?
28:38At least three.
28:39How many?
28:4085 people in the audience?
28:41I think we need to do about 300 sandwiches, I think.
28:42Apparently.
28:43Yeah.
28:44Better get moving.
28:46Yum.
28:47Okay, so then this goes under the broiler, and you want it lightly toasted?
28:50Lightly toasted.
28:51Okay.
28:52Now where do you get this bread?
28:53This we get from a different bakery than our own,
28:56because this is a more of a classic French.
29:00You want the softness to absorb all the jus and still have a little bit of a crust.
29:04Okay.
29:05So when those come out, we're going to hit that with a little garlic.
29:07Notice he didn't answer my question.
29:10Secret of the great chefs.
29:14Rockland Bakery.
29:15Rockland Bakery.
29:16Oh, up in Rockland County?
29:17Yeah.
29:18Really?
29:19Paula's going to kill me.
29:20She's our baker in Balthazar.
29:21What?
29:22Where'd you guys get that from?
29:23Guess what?
29:24Paula's fantastic.
29:25She's one of the best.
29:26Okay, so here's the meat.
29:27Yeah, there's our meat over there.
29:28Okay, so then what goes on this sandwich?
29:31We're just going to put the meat.
29:32First, we're going to hit it with a little jus.
29:34Nasser, you want to?
29:35I want to moisten it up a little bit.
29:38A little warm jus over the top.
29:40Like we said this night.
29:41On the bread, too?
29:42No.
29:43On the bread, we get a little bit down.
29:44Yes, just a touch.
29:45Oh, you do.
29:46Some people like double dip, which gets really wet.
29:48But we like to start off with just a little.
29:50Let the customer control the moisture.
29:53Okay, so here.
29:55We've got a little fork here for you guys.
29:58Yeah, so we'll just lay it around.
30:00Oh my gosh, and this is lunch?
30:02Yeah, it's lunch.
30:03Wow.
30:04Don't eat breakfast.
30:06Oh, a hearty lunch is good.
30:08You want to add salt?
30:09Yeah, we're going to do a little salt and a little fresh horseradish.
30:11Oh, I love fresh horseradish.
30:16Come on, horseradish.
30:17I like plenty of horseradish.
30:19There we go.
30:20That's good.
30:21Good.
30:22A touch of sea salt.
30:24And we've got the pepper ready, so now he's got to slice it in half.
30:27Okay.
30:28There you go.
30:29You want to do the honors?
30:30You did really well on that.
30:31How do you slice it?
30:32Like this?
30:33Yeah, on an angle.
30:34On an angle is best.
30:37Pretty good.
30:38Oh, and you serve it on a board like this?
30:39Yep.
30:40And a bib.
30:41You have a bib, right?
30:42If you like a little mustard, we have that.
30:44So we dip this into here?
30:45Mm-hmm.
30:46I'll go up for you.
30:47Oh, wow.
30:49This is my first bite of a French dip sandwich.
30:53Fantastic.
30:54A really delicious update on a true classic.
30:57Okay.
30:58Somebody else should be eating this.
31:00I'm going in there.
31:02I'll join you.
31:05Good?
31:06So-so.
31:07So-so.
31:08So-so.
31:09Really good.
31:10What are you going to make for your late-night snack?
31:12I mean, my late-night snack is a late-night on an all-day snack,
31:15whatever you want to do it.
31:16So it's an anchovy dip.
31:17I've been dipping into here.
31:19It's so tasty.
31:20We pair it with some vegetables.
31:22We can pair it with some chips, Tom's chips or anything else.
31:25But it's a very simple dip.
31:26So it's an anchovy dip.
31:28So anchovies are either you either love them or hate them.
31:31Yeah, absolutely.
31:32And then when you sneak them into something, people say,
31:35oh, this is so delicious.
31:36People who said they would never taste anchovy.
31:38And so I really think it's the way they're prepared, don't you?
31:41You can change it.
31:42Yeah, you mix it.
31:44It can be too strong.
31:45But you can mix it with a sardine instead of anchovy.
31:47You can use tuna fish if you want.
31:49Here what I do, I blend some garlic in the water twice,
31:52because otherwise it's too strong.
31:54So I cool off the garlic.
31:57I'm adding it into the blender.
31:59Okay.
32:00Then I'm adding.
32:01This is a special blender, by the way, Vitamix.
32:04Vitamix, which is the best.
32:05It's the best.
32:06It's so powerful.
32:07It blends everything very smooth.
32:08Then I'm adding eight anchovies.
32:09Okay, did you rinse them?
32:10They're salted anchovies.
32:12I rinse them in warm water.
32:13Oh, okay.
32:14So they come in salt like this.
32:16Oh, and these are not filleted.
32:17So you filleted them?
32:18We filleted them.
32:19Yes, okay.
32:20Then I'm adding two tablespoons of champagne vinegar.
32:23Yummy.
32:24I'm adding a teaspoon of salt.
32:28So even though they were packed in salt, because you've rinsed it all off.
32:31Yeah.
32:32We're adding some milk here.
32:35This is an unusual tip.
32:37Very creamy.
32:38Yes.
32:39And then I'm going to blend it.
32:40I'm going to add the oil into it.
32:43So here we go.
32:48So no eggs, but you have milk.
32:52I see.
32:53Fantastic.
32:54And today we're using this culinary tool that chefs find indispensable in their restaurants.
32:59You have these in all your restaurants, don't you?
33:01Yeah.
33:02And it is the Vitamix 5200.
33:05It is super powerful.
33:07It does a lot of things, a lot of hard work.
33:10I can smell it.
33:11So tasty.
33:12So this is very simple.
33:13Yeah.
33:15You can dip any vegetables in there.
33:17Chips, I guess.
33:18It's a great snack for all day long.
33:20Really, really good.
33:21All night long.
33:22And you'll see how incredible it is in the kitchen.
33:24Everyone in the audience will for that.
33:26Because you're getting one.
33:29Yes.
33:30They want it.
33:35It's the best tool.
33:39So what are the best vegetables would you suggest for people to have?
33:45You know, we're in the spring, so I would suggest asparagus, sugar snap peas, baby carrots.
33:49Oh, my asparagus are just coming in the garden.
33:52Oh, so delicious.
33:54Fennel, you can use bell pepper.
33:56That's a great dip.
33:57Any vegetable.
33:58Great dip.
33:59What's nice about it as well, you can do it ahead of time.
34:01Yes.
34:02In your fridge, and when you're hungry, you just go in the fridge and have a bite.
34:05Well, thank you.
34:06Thank you, Martha.
34:07This is Jean-Georges at his best.
34:09Simple snack.
34:10Thank you, Martha.
34:11Thank you very much.
34:13I'll get started making the wonderful blue cheese dipping sauce.
34:17Very, very easy to make.
34:19Tuna, quarter ounces of blue cheese.
34:22And you can use domestic blue imported.
34:25Oh, boy, does that look good.
34:27Does that look nice?
34:28Yes.
34:29Perfect.
34:30And a quarter of a cup of mayonnaise.
34:33And this is just great for if you're having even an outdoor lunch or dinner.
34:39You can put these in the oven, and they're ready for when you sit down.
34:44Half a cup of sour cream.
34:50But even for if you have a family full of sports aficionados who are watching the games,
34:57nothing's better than to munch on a bunch of ribs.
34:59Right, Joey?
35:00Yes, indeed, Martha.
35:01Are you hanging out waiting for some more ribs?
35:02Yes, I am.
35:03A tablespoon plus a teaspoon of milk just to thin it out a little bit.
35:08Half a teaspoon of salt.
35:10And a quarter of a teaspoon of black pepper or more according to your taste.
35:15So there's your lovely dressing.
35:19This is good on iceberg lettuce wedges, too.
35:21Yeah.
35:22You know?
35:23Do you like cream cheese?
35:27I do not like cream cheese, and I'm not putting it in the crab.
35:30Oh, yes, you are.
35:31I'm not.
35:32I hate cream cheese.
35:33Yes, you are.
35:34You're putting it in.
35:35Hurry.
35:36Before that burns, add your water, that little bit of water.
35:37Two tablespoons.
35:38Jeez.
35:39Okay?
35:40Then one and a half teaspoons of dried mustard.
35:41That's fine.
35:42Dried mustard.
35:43I've already...
35:44See how you beat me down?
35:45Well, I'm actually excited about the mustard now compared to cream cheese.
35:48Three quarters of a teaspoon of Old Bay seasoning.
35:51You know Old Bay?
35:52Once again, nothing wrong with that.
35:53And then, oh, cayenne pepper.
35:55Quarter of a teaspoon.
35:56Oh, cayenne pepper.
35:57It's very healthy.
35:58You know, it cures cuts.
35:59Yeah.
36:00It's good for you, though.
36:01Something to know if you ever have a horrible accident by yourself, folks, somewhere on
36:04the road.
36:05I'm standing far away.
36:06See?
36:07I try to be helpful.
36:08I'm listening.
36:10Okay.
36:11So now...
36:12Oh, no!
36:13What?
36:14Milk?
36:15You don't like milk?
36:16I don't like dairy products.
36:17Oh, I'm so sorry.
36:18But add this anyway.
36:19This is half and half.
36:20Half dairy, half not dairy.
36:21It's all dairy.
36:22Three quarters of a cup.
36:23Now, two and a half teaspoons of salt.
36:24That's fine.
36:26Now, turn your heat up higher.
36:27Oh.
36:28There.
36:29And get that cooking.
36:30Then you're going to add the beloved cream cheese.
36:31I used to eat cream cheese and jelly when I was little.
36:32Do you ever have those sandwiches?
36:33Yeah, they're good.
36:34What's wrong with those?
36:35I was little at the time.
36:36I had no choice.
36:37I was a captive.
36:38I was a captive of mother...
36:39You've got to spit it out.
36:40That's a lot of cream cheese for a crab dip.
36:41Oh, no.
36:42Oh, no.
36:43Oh, no.
36:44Oh, no.
36:45Oh, no.
36:46Oh, no.
36:47Oh, no.
36:48Oh, no.
36:49Oh, no.
36:50Oh, no.
36:51Oh, no.
36:52Oh, no.
36:53Oh, no.
36:55Yep, it sure is.
36:56Yeah, it's...
36:57I know everyone thinks it's going to turn out like the mustard, where I'm like, oh, you
37:00were right about it, but in this case, I don't think that's going to be the answer.
37:03You're going to love this.
37:04I don't smell a happy ending for this one, I'll be honest.
37:06You're going to love this.
37:08So, now, what are you going to do for Thanksgiving?
37:11You haven't really divulged this...
37:13I'm going to...
37:14I'm actually going to spend time with this girl I used to live with.
37:18Yeah.
37:19Mother.
37:21With girl's mother?
37:24No, my mother.
37:25Oh, your mother.
37:26It's a chick I used to live with for 19 years.
37:28Oh, oh, you left home at 19?
37:30Mother, yeah.
37:33Who were your comedic influences?
37:35Oh, Richard Pryor, Lenny Bruce, George Collin, you know?
37:40Yeah.
37:41The usual.
37:42I mean, George Collin was a big one, because he was like the Irish guy, you know?
37:45Fantastic.
37:46Amazing.
37:47Okay, so that looks good.
37:48You've got almost all the lumps out.
37:49Now, dump in your cheddar cheese.
37:53Mmm, yum.
37:55Let me tell you something about crab, ladies and gentlemen.
37:58The beautiful thing about crab is you can almost eat it raw.
38:00You can.
38:03Yep, you don't have to put any of this stuff in.
38:04No, you don't.
38:05Okay, so now turn this off.
38:08Move over that way.
38:09Over there.
38:10That's yours.
38:12She shoved me around here like a cop.
38:13She's like, move over, come on.
38:16Use your rubber scraper.
38:17Do you have a rubber scraper?
38:18Oh, yes, I do.
38:19Oh, here it is.
38:20Right here.
38:21Okay, so now that's your nice little, it's sort of like a bechamel sauce.
38:24So, imagine it's bechamel.
38:26It has no, you know, just...
38:28I'll imagine it's bechamel if I knew what that was.
38:32Not non-dairy.
38:34Oh, okay.
38:35Non-dairy, okay.
38:36Bechamel.
38:37So now add your lemon juice, three tablespoons.
38:39All right, now we're getting a little reasonable.
38:41Two teaspoons of Worcestershire.
38:43I'm sure you love Worcestershire, right?
38:45I do love it, yes.
38:46Yes, good.
38:49A quarter of a teaspoon of parsley.
38:51A quarter of a cup, excuse me.
38:54Now, you have to scrape it out with your fingers.
38:55You can touch it, you know.
38:57Because if you chop off, you spend all that time chopping it up.
39:01Use it, right?
39:02That's true.
39:03Yes.
39:04That's the most fun part of cooking is chopping everything up.
39:05Yes.
39:06I don't know why.
39:07It's sick, but it's true.
39:09Okay, now, now taste your crab.
39:11This is cooked crab, by the way.
39:13I will.
39:14Taste it.
39:15Goodbye, crab.
39:16This is the last time I'm going to taste it the way I want it.
39:17This is so good.
39:19Good, right?
39:20Yes, it's great.
39:21Okay, dump it in.
39:29I left a little on the side.
39:30Now, stir.
39:31Stir, stir.
39:32Stir it.
39:33It cracks it up.
39:34I don't want it all wrecked.
39:35Just stir.
39:36I don't mean mash.
39:37Stir.
39:39No bashing.
39:40Okay, and then put it in your little dish.
39:42What about this?
39:43Did you put that in?
39:44Not yet.
39:45Okay, fine.
39:46We're trying to do it in order.
39:48It's a recipe.
39:50Recipes are good science.
39:52Oops.
39:55There.
39:56Now, oh, then we have breadcrumbs.
39:58And this is two slices of white bread that's with congealed butter.
40:03Uh-oh, it got cold in here.
40:04White bread.
40:05We're going old school.
40:06Yes, old school.
40:07Two slices of wonder bread.
40:08Yes.
40:10You put that in there first.
40:11Yeah, mix it up with a little bit of butter just so they make into crumbs.
40:14I like butter.
40:15That's dairy.
40:16But see, you don't like it.
40:17And I like mozzarella cheese.
40:18Oh, you do?
40:19Well, that's dairy.
40:20That's real dairy.
40:21So what are you talking about?
40:23I don't know.
40:25See, when you start to talk, you just, all your...
40:28I know, all my idiocy.
40:29That's why I became a comedian.
40:32Because it doesn't make any sense.
40:33Exactly.
40:34Ultimately.
40:35Except the part about me.
40:41You're right in the middle of the play.
40:42It's like the pivotal moment.
40:43Wow.
40:44So now, turn your oven on to 400 degrees.
40:47And you're going to bake this.
40:49Now, do you like paprika?
40:50For how long?
40:51Yeah, of course I do.
40:52I mean, I don't even know if I should ask you anymore if you like anything.
40:54I think we've made it clear what I don't like.
40:56Mustard and dairy products.
40:58Okay.
40:59There.
41:00So that should be all over the top like that.
41:02That goes right into the oven.
41:05You'll need one of these.
41:07When we eat this on the air, I'm going to do the old trick of like eating it with a fork.
41:11Fine.
41:12So I strain through all the cream cheese and I just get the crab.
41:15Watch out for your fingers.
41:16I just thought I'd tell you in advance.
41:19Here we go.
41:20This is it.
41:21All right.
41:22This is it.
41:23Moment of truth.
41:25Dip into here.
41:26Oh, perfect.
41:27Yes.
41:28I know how to do this.
41:29I'm going to take two and I'm going to slide one out.
41:31Okay.
41:34Stay on him.
41:35I got my own technique.
41:36Tight camera.
41:37This is a tight technique.
41:38When you're at a family gathering and you're trying not to eat something that the host has for you, you do like this.
41:44Ready?
41:45It's like, oh, this is great.
41:47And then I slice the top.
41:48Yeah.
41:49You can see.
41:50I leave all that nasty cream cheese here.
41:54Delicious, right?
Recommended
0:22
|
Up next
52:24
11:33
13:10
15:29
0:39
0:29
0:27
0:23
0:36
0:32
0:27
0:39
0:57
0:26
1:08
2:13
Be the first to comment