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00:00Hey guys, we are back, second half of season three begins today.
00:15Dinner time live, Christopher Yang, we have two fantastic guests.
00:19They're always fantastic, but particularly today,
00:22the great Vanessa Bayer, Manny Jacinto, both of Freakier Friday.
00:29Your favorite movie of the year.
00:30I wish that we could swap places.
00:33No, I don't want that.
00:35And running with this theme of nostalgia,
00:38we're doing Momofuku sort of beginning origins,
00:41because it's over 20 years old.
00:43Even though we just opened a new restaurant,
00:45I think people have always wanted something that was ramen oriented,
00:48and I've always, I've just, I've given up.
00:50I said, okay, we'll do it.
00:52Number one most requested menu, for sure.
00:54So we have some ramen, we have a couple dishes
00:57that were early on in those 2004 era,
01:01and we're gonna do a soup,
01:04because we're gonna start making soups.
01:05But this is more of like a cold soup
01:07with some bay scallops in there.
01:09It's gonna be good, it's gonna be fun.
01:11Stay tuned, and this guy's gonna make you vote.
01:14Oh yeah, we're taking the power away from Dave
01:16this half of the season,
01:17and we're gonna let the audience and our guests vote
01:19on what you're cooking.
01:21So that's a relief.
01:23Yeah, free will, sure.
01:26Oh, I see.
01:38Hey guys, welcome back.
01:41This is the second half stretch of our third season,
01:43as we near towards 50 episodes of Dinner Time Live.
01:46I'm your host, David Chang.
01:47That is the polling czar himself, Chris Freeying.
01:50Hello.
01:51Hey.
01:52And we are...
01:53Nobody cares.
01:54Everybody cares.
01:55Everyone cares, but no one cares.
01:56And we're joined with Vanessa and Manny.
01:59Very happy to have you guys here.
02:02And we've been trying to cook
02:05through nostalgia this season,
02:07and we've been running out of nostalgia ideas.
02:10So this is the one sort of concept
02:14that all the producers and anyone that's sort of helped
02:16with the show has said,
02:17we need to make a Momofuku noodle bar menu.
02:21And you guys are getting it.
02:23You guys are the only ones that will ever get this.
02:25Oh my gosh.
02:26And we started Momofuku in 2004,
02:28so it's almost like 21 years.
02:31And I was young and dumb,
02:32and it's been interesting making this food
02:34that I really haven't made in a long time.
02:36Some of it's been updated,
02:37so we're gonna make a ramen
02:39that's a little bit more modern in terms of style,
02:42but the bones are there.
02:43We're gonna do some of the greatest hits,
02:45like roasted Brussels sprouts, roasted rice cakes.
02:48We're gonna do shrimp buns,
02:50and I'm gonna start off with a soup.
02:52This is something I wanna do
02:53for the remaining episodes this season,
02:55give everyone a soup.
02:57And this is something that I've been screwing around with
03:00for like 20 years, these flavors.
03:02It's pineapple, it's dashi, and it's bay scallops.
03:05It's something I learned a long time ago.
03:07Flavors at Cafe Blued, and it's had many iterations,
03:10and this is the most recent iteration.
03:12I'll get started on that, but welcome.
03:14Thank you so much.
03:15All right, so this is what we're doing here.
03:19This doesn't look very appetizing,
03:21but I assure you it's gonna taste way better than it looks.
03:24And in here is katsuobushi,
03:26which is the broth that is sort of the foundation
03:30of Japanese cuisine.
03:31It makes dashi, it's in miso soups,
03:33and so many kinds of dishes,
03:35but it's also like a great vehicle for umami, glutamic acids.
03:39And usually you pair it with mirin and soy sauce,
03:44and I'm gonna change that with pineapple juice
03:46because it has so much sweetness,
03:48so much acidity that's like not too sour,
03:51and it pairs really well with the katsuobushi.
03:53So instead of cooking it like a tea,
03:55which you would normally do with water,
03:57we juice pineapple, and we're cold-pressing it,
03:59and I season this with some shirudasi,
04:02and some salt, and a little light soy.
04:05And you know what?
04:07I'm just gonna pour it out right here.
04:08Wow.
04:09Get started.
04:14So these are base scallops.
04:17These are, like, just started this season
04:20from, you know, the New England area, cold waters.
04:23They're very, very...
04:24The shells are much larger, actually,
04:26but these are sweet.
04:27And when they're this fresh,
04:29I really want to make sure that they're not cooked.
04:32Mmm. Wow.
04:33Cooking it is delicious, too,
04:34but I have an affinity for this when it's raw.
04:39Oh, wow.
04:40Wow.
04:41Put a little pineapple.
04:46So Dave has, like, resisted the idea
04:48of doing this Momofuku menu for 40-plus episodes
04:52because Momofuku's always been evolving for 20 years,
04:55and this dude just, like, does not like to stop and look back.
04:58Are you guys people who will stop and look back
05:01at your careers at any point,
05:02even though you're, like, right in the middle of them,
05:04or does that resonate with you?
05:05Oh, man.
05:07I mean, I am a sucker for nostalgia.
05:10Sometimes I get lost in it a little bit,
05:12but I'm also very much, what's the next thing?
05:15How do I improve?
05:16How do I grow?
05:17Yeah, I'm a sucker for both, but, no, I get it.
05:20I get why you might not want to go back
05:22because maybe you don't want to disappoint yourself,
05:23or I don't know, that's just me.
05:25I'm just neurotic and weird.
05:27Yeah.
05:28I'm very nostalgic.
05:30I have a nostalgia-based podcast called
05:33How Did We Get Weird?
05:34How did we get your podcast?
05:38That was so smooth.
05:39Wow.
05:40That I do with my brother.
05:41And I still get very hung up on, like,
05:44parts that I didn't get in middle school and stuff.
05:46So, you know.
05:48What's the part you didn't get that you can now talk about?
05:52Well.
05:53Talk about.
05:54And let's yell at the person that didn't give the S.
05:55And what's the first and last name of the person who got the puns?
05:56Yeah.
05:57What is their address?
05:59You know, it's, it was, you know, Peter Panic.
06:02It should have been Wendy, and, um.
06:04It's so, I so don't think about it ever.
06:08Even though that is one of many.
06:10But, um.
06:11I don't care.
06:12I would love to be here and try the soups.
06:17Well.
06:19This is really a nostalgic dish that you're getting from me.
06:22And I learned these flavors a long time ago.
06:25And this is something that we sort of evolved when we had Momofuku Ko.
06:30And, uh, we used to do this with razor clams.
06:32And then Sean Gray and Josh Pinsky decided they wanted to change it with a cold press.
06:36And I just thought that was just the best idea.
06:38Taking an idea that you sort of started with.
06:40And it's amazing to see it sort of evolve over time.
06:43So, what I did was I added some scallion oil.
06:46It's one of my favorite sort of garnishes because it looks beautiful.
06:51And it has just enough of a flavor of scallion that it sort of pairs really well.
06:58The bitterness with all the sweet and umami that's going on.
07:01So, enjoy.
07:02Oh.
07:03We have utensils.
07:04Oh, yes.
07:05Yes.
07:06Utensils.
07:07Um.
07:08So, I'll take a spoon.
07:09Spoon?
07:10And either kind of spoon.
07:12Does that matter?
07:13Spoon works.
07:14Small spoon?
07:15Big spoon?
07:16Small spoon or big spoon?
07:17I'm not prepared for these questions.
07:18Come on, guys.
07:19If you run out of spoons, we'll give you some more spoons.
07:22And then.
07:23These are the questions.
07:24And then maybe chopsticks for the, what's in it?
07:27Sure.
07:28Let's go with that.
07:29I'm following your lead, Vanessa.
07:31Let's do it.
07:32Okay.
07:33I'm a very tentative eater here.
07:34Dave, you mentioned this sort of pineapple scallop combination was from Andrew Carmelini.
07:39Yeah.
07:40I mean, it's a longer story.
07:41But one day he was like, hey, we need, I got these Taylor Bay scallops and make this
07:46dish.
07:47And I didn't, I was like, chef, we don't have these things.
07:49He's like, just make it happen.
07:51Put some pineapple juice in there like a joke.
07:52And I did it and it came out great.
07:55So that's why it worked.
07:56Well, Carmelini is like one of these like major titans of New York cuisine now.
08:00But you came up with a bunch of these guys at Cafe Ballou.
08:03And that was kind of like a murderer's rule.
08:05Like all those guys went on and guys and girls went on to like, basically create New York
08:10food.
08:11And that's not just like a car and Chris, buy a bell bar.
08:12I thought the other guy, what?
08:13I thought it was like, yeah, you're right.
08:14And my favorite.
08:15Gave a little bit of a car.
08:16And that's just that's a bad idea.
08:17I think it's not just how the company's doing.
08:18It's like the chicken.
08:19It's on the ground here.
08:20Yeah, it's the thing.
08:21I've never been there.
08:22I've never been there.
08:23And I've never been here in за a long time.
08:24And I've never been there today.
08:25I'm moving on to the next dish, and we'll talk a little bit more about this,
08:28but one of the – he's been coming up a lot this season is Alan Benton from Bentonville –
08:33Alan Benton from Madisonville, Tennessee, Benton's Bacon.
08:38And I'm just going to put a little bit of this, and this became, again, another building block
08:42because I didn't want to use katsuobushi, which is the dried fermented smoked bonito,
08:46because I couldn't get the high quality.
08:48And this sort of replicated that smoky flavor that I think is so common in Japanese food,
08:54people may not think that smoke is, like, this undercurrent that happens, but I do.
08:59So this is why I like using it in a lot of those dishes back in 2004.
09:05Nice.
09:06This soup is so delicious, by the way.
09:08It's the sweet mixed with, like, the other flavors is so, so good.
09:14I love cooking with sugar, especially natural sugars like agave or fruit.
09:21It's something I picked up from my mom.
09:22But, you know, a lot of Korean marinades have things like pineapple juice or kiwi or apple juice or pear juice,
09:30and I just think it – having enough sugar sort of balances out a lot of the other things on your palate,
09:38because you can only taste five things – salt, sweet, sour, bitter, which is, again, really underrated,
09:43and umami, which is glutamic acid.
09:46Right.
09:46Non-essential amino acid.
09:48You need it to survive.
09:50You can't be allergic to it.
09:51You can be sensitive to it, but it's also something that's delicious.
09:55And that's where you get MSG.
09:56It's why things like Parmesan, dry-aged steak, basically anything that's delicious has umami in it.
10:02And that is, like, an umami bomb.
10:05Yes.
10:06It's – okay, got it.
10:08So good.
10:09So, of the many things that you've accomplished in your career, Dave,
10:13I feel like redeeming the noble Brussels sprout is part of your legacy.
10:18Yeah.
10:20People hated Brussels sprouts.
10:21Yeah, this is the – you know, I didn't grow – did you grow up eating Brussels sprouts?
10:24Can I be honest?
10:25I'm still not quite a fan.
10:26Wow.
10:27Why, sir?
10:27Hey, thank you for being honest.
10:31Just don't go on Yelp and trash us.
10:34What is it, Manny?
10:36I don't – I don't know.
10:37Well, I never grew up eating vegetables in the first place, so I'm not one to talk.
10:43Filipinos don't have a lot of vegetables in their dishes.
10:45Onions.
10:46Yeah, onions, and they have to be cooked.
10:50But, yeah, Brussels sprouts just never fit the palate right.
10:54And no matter how you cook it, I just – I mean, I'm sure – it's going to be great.
10:58Five-star review.
10:59Five stars on Yelp, 100%.
11:01But not to my taste quite yet.
11:06Yeah.
11:07Well, we heard from Netflix that Uncle Ted is watching this, and the entire season of this
11:12show is dependent on you liking this dish.
11:17Brussels sprouts.
11:17All right.
11:18Let's go.
11:19They are kind of food that, like, little kids are like, oh, I don't want to eat the Brussels
11:24sprout.
11:24You know, like, they're considered kind of a – but I heard that you revolutionized.
11:29No, no, no, no, no, no.
11:29Yes, that you're the guy.
11:31You're the guy who put bacon with them.
11:33Yeah, well, I domesticated the pig.
11:34I invented the noodle.
11:35Uh, no.
11:38It was just something that was at the farmer's market, and in New York City, while we have
11:42an amazing Union Square green market, I love it.
11:45In the peak of winter, there's really nothing except for things like Brussels sprouts and
11:50cabbage.
11:51And that was right around the time we were trying to figure out how to become a restaurant
11:56and to sort of evolve from just making noodles and buns, which you'll get a little bit later.
12:01Steamed buns.
12:01I'm going to work on that in a second.
12:03And then it was just like, oh, it's a cabbage.
12:05It's a little miniature cabbage.
12:07I love kimchi, so why don't we try to turn that into kimchi?
12:09So I took Brussels sprouts, and I cured them, and I turned them into kimchi, and they were
12:14terrible.
12:15So I was like, maybe, maybe if I just roast them, because I learned how to roast this.
12:20This is a popular technique that Tom Colicchio at Kraft and Gramercy Tavern in New York City
12:25sort of popularized.
12:28And he's really the person that I think put Brussels sprouts on the map, because if I didn't
12:31work for him, I wouldn't be cooking Brussels sprouts this way.
12:34Oh, wow.
12:35Well, I'm sure he'd say otherwise.
12:37So I'm going to pop this in the oven.
12:41It's 400 degrees.
12:42And that smell, again, that smoke is just, I feel like I've gone back in time thinking
12:49about that smell.
12:51Wow.
12:53There was also a moment in the 90s.
12:56So people, you know, Brussels sprouts have this terrible reputation for being bitter, but
13:00in the 90s, they started breeding them differently.
13:02Like, Brussels sprouts in the 90s changed.
13:04Oh, wow.
13:05So I feel like it's like, you know, you go back to your high school reunion, you're
13:07like, I'm a cool Brussels sprout now.
13:09I'm not like the bitter one that you used to know.
13:11You can't, like, convince anybody.
13:13But things like Brussels sprouts, kale, back in the early aughts, like, these were things
13:17that were, like, patently uncool.
13:19Yeah.
13:20You know, I still think kale's sort of uncool, but Brussels sprouts for sure.
13:24I'm not going to admit it.
13:27Shit.
13:29Okay.
13:29Sorry, I didn't know you also have a podcast about kale.
13:33My, well.
13:34Kale is cool.
13:35Kale is cool.
13:35Wherever you get your podcasts.
13:36The nerds are going to be pissed.
13:38Yeah.
13:38You know what?
13:39There's plenty of choices.
13:40Kale.
13:41Do you guys really like kale?
13:43I can't.
13:43I actually think that kale, I think kale has had its moment in its past.
13:47Right?
13:48I mean, people still eat it, but it used to be like, oh, my God, where can I get more
13:52kale?
13:53Right?
13:54If kale was not good for you, would you like kale?
13:57Like, nobody would like it.
13:58That's a good point.
13:59Yeah.
13:59I, yeah.
14:00Nobody would.
14:01That's the only reason why I would eat kale is because it's supposedly good for you.
14:03Supposedly good for you.
14:04Yeah.
14:05That's the only reason.
14:05But the only way to make it taste good is by putting things that are not good for you.
14:09Yeah.
14:09Dave, what just went into this pan?
14:11I don't think you talked about it.
14:12So, now you see this thing called tok, like, this is Korean, it's called tok, and in Japanese,
14:19their version is called mochi.
14:20My grandfather and many of my relatives were born and raised in Japan, and my grandfather
14:26didn't even really love Korean food, and one of the things I would cook with him growing
14:30up all the time was fresh rice cakes that my grandmother would make, or if not, we'd buy
14:35it at the Korean soup market, and he would do something that no one else would eat because
14:41he would pan fry it or roast them over fire so they would get crackly and crisp, and I
14:46loved it.
14:47We'd dip in some honey and some soy sauce, and today, if you go to, like, a baseball
14:52game in Japan, you can see that as, like, a snack as well.
14:54Oh, wow.
14:54And, you know, when we were opening up, we were just, you know, trying to figure out
14:59how to make ramyun, and you have to make a lot of dishes out of the same things.
15:04So, I also was like, I can't make this so you can buy it, but I don't want to serve it
15:08in the traditional Korean way, which is usually in stews, and the old setup we had at the
15:13restaurant was just a little grill.
15:14Like, it was like a—it looked like a diner setup.
15:16So, I would just take rice cakes and then griddle them on the plancha.
15:22They would get super crispy, and one of my favorite dishes is ddeokboki, which is usually
15:27made with Korean gochujang, which is a fermented, spicy chili paste.
15:32Put some other things in there, roasted onions, and traditional ddeokboki is really soft.
15:38I don't know if you guys have had ddeokboki.
15:40Have you guys had that before, Korean rice cakes?
15:42Oh, yeah, yeah, yeah.
15:43Yeah, sometimes it's served with ramyun and cheese.
15:46Um, and I wanted to do it a little bit different and have that crunchy texture.
15:54So, that's what we did, and I also didn't know how to sort of sell something back then
16:00that was, like, named ddeokboki.
16:02I didn't—at the time, I didn't really want to say we were making Asian food, so I just
16:06said it was Korean rice cakes, roasted rice cakes, and the sauce, I—I—I just made up
16:13a name and said it was red dragon sauce.
16:15Wow.
16:16Wow.
16:17Okay.
16:18And I was, like, a joke, and then we started to see it around menus around the country.
16:22Yeah, it was not a joke after a while.
16:23And then I was, like, this joke has gone too far.
16:24Oh, my gosh.
16:25Oh, my gosh.
16:26That's crazy.
16:29Red dragon sauce.
16:30Yeah.
16:31Yeah.
16:32Yeah.
16:33Oh, my gosh.
16:34It was a different—it was a different time back then.
16:36Yeah, yeah.
16:37It was really great when journalists are writing about red dragon sauce without even thinking
16:40about it.
16:41Oh, my gosh.
16:42So I'm going to let this get crispy.
16:45We have the Brussels sprouts cooking.
16:47And then we're going to work on a dish that sort of happened by accident as well.
16:55And if I didn't make this—and I didn't invent it, because I didn't even know that it was
16:59a thing in the world, in Taiwan, the guabao—I didn't even call it bao.
17:04I went to a restaurant called Oriental Garden.
17:06I had Peking duck, and they stuffed the Peking duck in these pillowy buns.
17:11And that's—I was like, that's amazing.
17:14And then when I was opening the restaurant, we needed to come up with more dishes other
17:18than sort of the ramen that, at the time, nobody was eating.
17:21Because ramen was still new.
17:23People were like, what's this?
17:24That's not a cup of noodles.
17:26They were very confused.
17:27So I needed to do something that was familiar to them.
17:30And it looks like a White Castle slider to me.
17:33It always has.
17:34Right.
17:35And because we made so much pork back then, I just put some hoisin cucumbers as I got
17:41at Oriental Garden, which unfortunately is no longer with us.
17:44And I put braised—a roasted pork belly in there.
17:48And I had no idea that it would become a thing.
17:52Yeah.
17:53Yeah.
17:54And then now you see it—and at the time, I know this, nobody had really put that
17:59on our menus, and ramen shops had never even paired those together.
18:02Because there were no ramen shops back then.
18:05Right.
18:06Right.
18:07Now this—like, that's the crazy thing is when—when Dave, when you started trying
18:11to open a ramen shop, he tried to work at ramen shops.
18:14But there were literally—in New York, you think about how many there are now.
18:17In every city in America, you can find ramen shops like there were none.
18:21Wow.
18:22So, this is the dough.
18:25This is just a simple bread dough, yeast, sugar, flour.
18:30We let it proof once.
18:31We benched it, turned it into this ball.
18:33And what I'm going to do is shape it.
18:35But what we're not going to do—and this episode's funny because almost all the previous episodes,
18:40we tried to cook everything from scratch.
18:42Yeah.
18:43We can't—this—the food that is Momofuku back then is just sort of impossible to do.
18:48So, that's why I'm talking way more than normal.
18:54And I'm going to roll this out and then tell you that just with a—with TV magic.
19:01Wow.
19:03And you just go like that.
19:06And if you want, you could put a little neutral oil.
19:09This is not neutral oil.
19:10This is olive oil because I'm lazy right now.
19:13But we couldn't even—the one bridge we couldn't get Dave to cross was the pork bun bridge.
19:20This is not a pork bun today.
19:21I can—I might—I might pull one out today.
19:23People have been begging and he's just like, no, I'm going to make a shrimp bun.
19:26And then you're going to let this rest again, maybe for another 90 minutes, 120 minutes.
19:33Wow.
19:34Okay.
19:35And then I'm going to work on the patty itself, which we have here.
19:45So, while Dave is getting these three dishes all underway here, we got to talk a little
19:49bit about voting.
19:50Okay.
19:51We are raising the stakes a little bit this season on the voting.
19:54Later in the show, you're going to help decide what Dave cooks on the next episode.
19:59And for this first vote, we're going to push into some more dangerous territory.
20:03On a recent episode of his podcast, Dave threw a little moral dilemma out there.
20:08And I want to see what Vanessa and Manny think about this.
20:11Say you're at a dinner with some friends.
20:14You go to the restroom.
20:15You're standing at the sink and you see an employee walk out without washing their hands.
20:20Welcome to our first star vote.
20:22What do you do?
20:23Do you raise the alarms to your friends, your server, the staff member themselves?
20:27Or do you avoid confrontation and take that secret to your grave?
20:31Let's first vote on raising the alarm.
20:33Give it five stars if you believe in see something, say something.
20:37One star if mum's the word.
20:39Vote with your remote or by tapping directly on your mobile device.
20:42Once on the amount of stars you like, then again to submit.
20:45Once the window closes on tattletailing, you'll vote on keeping it to yourself.
20:49Five stars if snitches get stitches.
20:52One star means you're telling everyone and anyone what you saw.
20:56You only get one vote per profile and you have until that timer bar at the bottom of your screen runs out.
21:01So, you know.
21:02Hurry up.
21:03So, Vanessa and Manny, when you're done casting your votes in those little booklets there,
21:07I would like to hear which school of thought you belong to here.
21:11Okay.
21:12Let me use the restroom.
21:13I'll be right back.
21:14Oh, no.
21:15We crossed into that territory.
21:16Oh, man.
21:17So, while you're doing that, let me just explain.
21:18I ground up some shrimp and I folded in a little bit of Wondra, which is a deionized flour,
21:35which means that it won't stick together.
21:38And, you know what, why am I explaining science?
21:41No, I love Wondra.
21:42We love science.
21:43We're big science.
21:44So, Wondra is awesome because basically they take water and they make like this slurry
21:50and they sheet it out and they cook it and then they pulverize it again.
21:54So, that's why it's a wonderful thickening agent in gravies.
21:59Thanksgiving's coming up.
22:00So, it's a one, I love making gravies with Wondra, but also it's really, really great
22:09with seafood for getting this little bit of texture on it.
22:12That's so good.
22:13People want to hear the science, Dave.
22:15Otherwise, they think you just achieved that crispiness through prayer and healthy living.
22:19So, before you guys, we came on, I tried to give them a heads up that I'm going to try
22:26food that's really, really hot.
22:28Yes.
22:29You guys don't have to because I'm trying to...
22:31Crazy.
22:32And what if it feels like nothing?
22:36It feels...
22:37You're just used to it.
22:39Nothing there?
22:40You don't have any...
22:41I'm crying on the inside.
22:44Really.
22:46It doesn't feel good, but what am I supposed to do?
22:50Well, I guess what you're supposed to do is wait.
22:52Yeah, you can wait.
22:54We got...
22:55We have...
22:56I have so many other dishes.
22:57Right, right, right, right.
22:58I don't know if anybody can...
22:59Netflix took away ten minutes.
23:01No time to blow on the food anymore.
23:06But, Dave, you legitimately started seeing red dragon sauce around the country.
23:10Yeah.
23:11And that's roasted rice cakes.
23:12Wow.
23:13I know.
23:14And this is one of my favorite textures.
23:17And I feel pretty sure that in Filipino food you have that as well.
23:21It's something you see in a lot of Asian food.
23:23The...
23:24The crunchy...
23:25Crunchy, wet thing.
23:27Like, General Tso's chicken is the best example where...
23:29Right.
23:30Something's crunchy, but at the same time it's...
23:32It's wet.
23:33Yeah.
23:34And I love that.
23:35Yeah.
23:36Wow.
23:37Vanessa just gave me the...
23:38Like, what the fuck are you talking about?
23:40Crunchy, wet.
23:41Sure, sure.
23:42Sure, sure.
23:43General Tso's chicken.
23:44Yeah.
23:45Well, always trying that.
23:47But the other texture there, Chang, is like the chewiness of these things, which like...
23:52Which was not familiar to a lot of people when you first started serving this, right?
23:55The kind of chewy rice cake texture.
23:57No, because it's...
23:58It's so good.
23:59But you know what?
24:00I knew that people were gonna like it.
24:02I do believe that most people will eat the same thing left of their own, like, time.
24:06And people love gnocchi, and it has a little bit of that gnocchi flavor.
24:10It does.
24:11So a lot of it is just how you market it.
24:12It does.
24:13This is so good.
24:14Yeah.
24:15Any...
24:16How could someone not like this?
24:17They'd be like, something's...
24:18Something's up.
24:19All right.
24:23Oh, it is...
24:24It is time to find out what everyone would do if they witnessed a restaurant staff member
24:29exiting the restaurant without washing their hands.
24:31Would you tattletale or take it to your grave?
24:34You gave tattletailing three and a quarter star votes.
24:38Okay.
24:39Taking it to your grave received two and a half star votes.
24:41Ooh.
24:42That means tattletailing wins, and most of you are just kind of like, eh, whatever.
24:46Like, I guess.
24:47I don't know how you got three stars on these.
24:50It seems very crazy.
24:51They just had a middle-of-the-road opinion on this, but...
24:54What would you guys have done?
24:55Are you...
24:56What did you say?
24:57I would have gone straight to the person and said, look...
25:00You would look in front.
25:01You gotta wash your hands.
25:03Yeah.
25:04Oh, man.
25:05Because I...
25:06Because if you're tattletailing, who are you even going...
25:08You're going to, like, to the host?
25:09You know what I mean?
25:10Raising your hand.
25:11You're going like, uh, who do I tell this to?
25:13I'd just follow them and I'd say something to them.
25:16I'd think.
25:17I'd like to think I would because...
25:18That's a strong move.
25:19Yeah.
25:20Standing up for what you believe in.
25:21It's very strong.
25:22So...
25:23Manny, were you just...
25:24You're keeping quiet?
25:25No, I would...
25:26I would get Vanessa to be the tattletaler, yeah.
25:31I would...
25:32I would...
25:33Yeah, it's the passive aggressiveness in me.
25:35I just don't have the courage.
25:38But...
25:39I admire you for that, Vanessa.
25:40I really do.
25:41In the moment, I hope that I...
25:42I don't want to take so much credit for it yet.
25:44But...
25:46In the moment, I would hope I would do that.
25:50Okay.
25:51So this just came out of the oven.
25:53Um...
25:54And I think with this kind of vegetable,
25:56it really benefits from almost getting it burnt.
25:58There's something strange about this Brussels sprout itself.
26:02I added a big knob of butter.
26:04And I added kimchi juice.
26:05So...
26:06The liquid that kimchi is pickling in.
26:09And I'm gonna put a dollop of it on the base.
26:14And I deglazed it with the kimchi juice.
26:18And as you can see, this is the kimchi that...
26:20It was in.
26:22It was in.
26:26Much drier.
26:28And it just has a little bit of that Benton's bacon.
26:31And, uh...
26:32Manny...
26:33I know you're an actor.
26:34Yeah.
26:35So...
26:36A great actor at that.
26:37I hope to God...
26:38That you're not acting when you eat this.
26:39I want the real reaction.
26:44I mean, I'm a comedian, but I'm also an actor, if that makes sense.
26:47But you love Brussels sprouts.
26:51But I do love Brussels...
26:52Right.
26:53Oh, right, right, right, right, right.
26:54Um...
26:55Okay.
26:56Yeah.
26:57And you guys are...
26:58You guys are in...
26:59Chris Ying's favorite movie of the year.
27:00Oh, my God.
27:01Freakier Friday.
27:02Right.
27:03Speaking of acting.
27:04We are.
27:05I would switch with anybody.
27:06Your favorite movie, really?
27:07I would switch places with anybody at any time.
27:08Oh, thanks.
27:09Oh, man.
27:10That's...
27:11Okay, wow.
27:13And I'm gonna roll right into making these shrimp buns for your guests.
27:16Oh, thank you.
27:18Wait, let's make sure we get Manny's first taste.
27:21We're not gonna let him off here.
27:23Let's see this.
27:24Oh, no.
27:25The pressure.
27:26Wow, that looks so good.
27:27So, I'm mixing some Kewpie mayonnaise with a little bit of the Momo Crunch.
27:33And you can use Sriracha as well.
27:35That works well.
27:36Kewpie is just so versatile as a...
27:38as a ingredient.
27:41Okay.
27:44And here are the buns that we made.
27:47Here goes nothing.
27:48Buns look nice and cold, Dave.
27:49And very hot.
27:53Oh, here we go.
27:57Are they hot?
27:58Okay.
27:59I'm okay.
28:00I'm fine.
28:01But...
28:02these are really good.
28:04Oh, wow.
28:05Yeah?
28:06Five stars.
28:07Out of...
28:08You're acting.
28:09You're acting.
28:10Five.
28:11Mmm.
28:12You know, the reality is, you cook Brussels sprouts, you add a bunch of other stuff to it, so you
28:21can't even taste the Brussels sprouts.
28:23Yeah, yeah, yeah.
28:24Got it.
28:25So, I added the king of lettuces, iceberg.
28:27Oh, love.
28:28You love iceberg too, right?
28:29It's the best.
28:30It doesn't.
28:31Oh, see?
28:32Look, man, he's going back for more.
28:33Look at this.
28:34Oh, you're thinking he's going back for seconds.
28:35Look at this.
28:36Man, I wish you weren't actor.
28:38What have you got?
28:39No.
28:40Like, when we have an athlete, I get a real reaction.
28:42Now, I have no idea if you guys like this sucks.
28:44What would it look like if you disliked them?
28:45Can we see just what that looks like?
28:47You try them out and you just...
28:49Yeah, just throw the table.
28:51Oh, man.
28:52Have you had people on the show be like, this is not for me?
28:55Oh, yeah.
28:56All the time.
28:57Really?
28:58It's happened a couple times.
29:00I won't say which one, but they showed up 40 minutes late.
29:06Narrows it down to exactly one person.
29:08That's cool.
29:09And this is the shrimp bun.
29:11Oh, my God.
29:12This looks so good.
29:13And, like, it was like me and Evan Funky.
29:15We were just cooking our butts off, and then he was like,
29:17yeah, it's all right.
29:19Whoa.
29:20Oh, my God.
29:23I have time.
29:25You know what?
29:26Are we gonna get a little pork bun cameo?
29:28Let's do it.
29:29Yeah.
29:30You can, yeah.
29:31Do you pick this up to eat it, would you say?
29:33Or do you...
29:35How would you eat this?
29:37You eat it like a little...
29:38Like a hamburger, yeah.
29:39Like a hamburger.
29:40Like a White Castle.
29:41The problem is, I don't have cucumbers, I don't have hoisin,
29:43so we're just gonna make do with what...
29:47You don't have to eat this.
29:50Mmm.
29:53Yes?
29:54Oh, God.
29:56But you're an actor, too.
29:57I can't tell.
30:00I can't tell.
30:03No, that really is good.
30:05You have a lot of actors on this show, so by that logic,
30:07you're gonna have a really hard time.
30:09Yeah, but they're all terrible actors.
30:10You guys are great actors.
30:11We're just throwing everybody else on the show under the bus.
30:16Dave, you said you, like, you made this dish,
30:20and you were shocked at how popular it was, the pork bun.
30:23Yeah.
30:24Were you...
30:25But you knew it was delicious when you tasted it.
30:28It was surprisingly good.
30:31Surprisingly good.
30:33So this is actually not belly.
30:36This is shoulder that you're gonna get a little bit on the ramyun,
30:40but actually the shoulder also has a little bit of the pork belly,
30:43which bacon comes from.
30:45And that's what I'm adding to this.
30:48Oh, bonus bun.
30:49Oh, bonus bun.
30:50Oh.
30:51Oh my gosh.
31:00All right.
31:01You know, the producers always...
31:02The director's like...
31:03Ivan's like, God damn it!
31:05We have no coverage on the pork bun!
31:10We're good, Ivan.
31:13Do you guys...
31:14Do you two have signature dishes of your own?
31:16Your pork bun when you cook at home?
31:18Do you cook at home?
31:19Do you cook at home?
31:20Ooh.
31:21You do not have to eat that.
31:22That is just...
31:23I was showing off.
31:24I mean...
31:25I feel like...
31:26Yeah.
31:27Let me...
31:28Just things around.
31:31Um, I am not the cook at home.
31:34My wife, Diane, is the cook.
31:36She just made pho yesterday.
31:38Oh!
31:39It was an excellent pho.
31:40That's labor-intensive.
31:41Yes.
31:42Very labor-intensive.
31:43Diane, why don't you come out here?
31:44Let's go.
31:45Let's compete.
31:46Um, but yes.
31:49I think...
31:50I can do, like, scrambled eggs, if anything.
31:52That's my go-to.
31:55Um...
31:56I...
31:57make a lot of the same stuff.
31:58I...
31:59I wasn't gonna brag about this, but I did do the great...
32:02American Baking Show holiday cheer.
32:04You won the great American Baking Show.
32:06Whoa, whoa, whoa, whoa.
32:07Excuse me.
32:08Excuse me.
32:09Oh, my God.
32:10Uh, Vanessa.
32:11Vanessa.
32:12Vanessa.
32:13You're with, uh, three Asian Americans.
32:16So, you know, the thing that we all were thinking immediately was, how did you do?
32:20Wait for it.
32:22Um, I did win.
32:25Oh!
32:26Yeah.
32:27You won.
32:28I...
32:29Thank you very much.
32:30I think...
32:31I think I was the only one who practiced, um, but I, yeah, I made a, um, a Swiss roll,
32:37a coconut Swiss roll, and I did get a Hollywood handshake from Paul Hollywood, so...
32:41Whoa.
32:42Well, I am thoroughly intimidated.
32:43I'm so thankful that I'm not making any desserts.
32:46Oh, my God.
32:47I...
32:48I still think you could easily...
32:49No, no, no, no, no, no, no.
32:53Mmm.
32:54So, while Dave is rolling out the ramen dough for our last course, as promised, the votes
32:59this season are gonna be all about decentralizing power from David Chang and giving it back to
33:04the people.
33:05So, you tell him what you want him to cook.
33:08Let's start with this.
33:09Are you dessert people or savory people?
33:12When he makes dinner next week, do you want to see him make dessert or an extra savory
33:18course?
33:19Your window opens now for dessert.
33:21Five stars means you need sweet to feel complete.
33:24Gross.
33:25One star means dessert is for babies.
33:27Once the window closes on dessert, you'll vote on more savory courses.
33:31Five stars means we stay salty for the whole menu.
33:34One star means your team's sweet.
33:36Use your remote to vote, or if you're on mobile, tap directly on the stars once to choose,
33:39then twice to submit.
33:41Vanessa Manny, as you're voting there, let me just handicap this a little.
33:46During rehearsal, Dave said he would quit the show if he has to make desserts.
33:50So, just, if you could help us out here.
33:52I already voted.
33:53Yeah.
33:54Please don't make me new desserts.
33:57Is there a dessert that you like to make?
33:59Yeah.
34:00We actually have never repeated a dish on this show, but the very first episode, we had
34:06Steve Young and Rashida Jones, and I made a Krispy Kreme donut.
34:10I didn't make anything.
34:11I just put some shit together.
34:12Oh, wow.
34:13It's the best kind of dessert.
34:15You just pan fry it, add some ice cream, and it is very, very, very tasty stuff.
34:21Love it.
34:22That's outrageous.
34:23Sounds so good.
34:24Yeah.
34:25I was originally going to make this from scratch.
34:27So, if you're wondering, this is around 700 grams of bread flour.
34:31Bread flour has more protein, so it's going to develop that gluten you want, like, when
34:36you bite into a piece of really crusty bread, that chew.
34:40And we added, not khan sui, we made sodium carbonate by baking soda for about four hours
34:47at 250 degrees, so the hydrogen and the carbon atoms burn off, and you're just left with sodium
34:52carbonate.
34:53That changes the structure with the flour when we add salt and about 250 grams of water.
34:58Mix that together really well.
35:00It will make it a lot more dense, the sodium carbonate.
35:03So, I don't like making it in a KitchenAid, because you'll burn it out.
35:08So, I like rolling it in this guy, and then I'm just going to sheet it out on the spaghetti
35:14thing here, and that gives you some kind of ramen noodle.
35:17Chris might tell you the history of khan sui.
35:21Okay.
35:23So, ramen.
35:25You know, again, when Dave started, there was, it was remarkable to me about talking
35:30to him about ramen for this long is, truly, when he started making ramen, there was no
35:34information, there was no, like, Google to look this up.
35:37Any books about this were all in Japanese.
35:39Dave, I think you hired people to translate books from Japanese for you.
35:43I did.
35:44To do this.
35:45But, ramen was, like, a total mystery, and the noodles themselves are, have our sort
35:50of, like, signature, this yellow color, they kind of have a very specific smell, and
35:54they're very, like, springy and bouncy and chewy.
35:56So, this stuff he's talking about, khan sui, is like an alkaline.
36:00And so, when ramen noodles were first made in China, they would just use the water from
36:05these wells that had tons and tons of, like, alkaline in them, and they yielded these noodles
36:09that are really chewy and springy, like different, very, very different from an Italian pasta.
36:14But adding this, this khan sui to it, the sodium carbonate he's talking about, also makes
36:19it, like, a very, very difficult dough to work with.
36:23Not difficult.
36:24It's just more dense.
36:26And it, I guess for, like, a quicker explanation, it raises the gelatinization point in the dough.
36:33So, ramen is usually boiling hot, as you guys will see.
36:36So, you need something that's sturdy that won't break down, because heat's gonna, you know,
36:40accelerate noodles to break down.
36:43And the khan sui helps it keep it together, makes it more chewy, and more resistant to very hot soup broth.
36:53Man.
36:56But, you know, the Italians may have won most of the pasta noodle wars, but there's not a lot of, like, Italian soup noodles.
37:03Right, right.
37:04They'll just sort of disintegrate into the soup, unlike our hearty Asian noodles built for hot broth.
37:11So, usually you don't make a ramen broth in one day, and this was a lot of, this is, we made a dashi with kombu and shiitake.
37:21When you add those elements, it really just sort of takes all the umami to another level.
37:26We made a pork neck and pork shoulder, where you had some of the pork shoulder in that bun.
37:31Yes.
37:32So good.
37:33Um, broth.
37:34We also had a chicken broth with the dashi, put it all together.
37:37If we had a big candy stove, we'd all been in one thing.
37:40But, um, it was, uh, it was a lot.
37:45And, uh, the one thing I will say is, uh, we also made a tare.
37:51We made two different tares, and this is based on something that I, I loved quite a bit in Japan at this ramen shop called Aoba.
37:58And they popularize this thing called the double dip method.
38:01So they would add two kinds of tare, which is the seasoning, to the broth.
38:06And I'm doing my version of that today for you guys.
38:09So I took some, uh, Benton's ham, some anchovies, and I cooked that in a neutral oil.
38:16I added some katsuobushi, so that's gonna be a really pungent, not, fishy is not the right word.
38:20But it's got some fish element to it.
38:24Yeah.
38:25We always think it's funny that fishy is this bad word.
38:29Right.
38:30You know, because why would you not want your fish to taste fishy?
38:33Right.
38:34Like, you can taste rotten.
38:35Right.
38:36Like, old fish.
38:37But, like, fishy is a, is a nice flavor.
38:41Small bowls.
38:44Wow.
38:46Oh, man.
38:47So, while Dave is, is cooking the ramen, which we'll cook super quickly.
38:52Let's, let's get the results of our dessert versus savory.
38:55Let's see what these star boats look like.
38:59As you can tell from the star reveal, both are sitting pretty close.
39:04But I can confirm that, oh, shit.
39:08Uh, what happened?
39:09Dessert won by a hair.
39:11Oh, man.
39:12Congratulations, dessert.
39:14Uh, listen, Dave.
39:17Hey, they just think you can do it.
39:19Listen.
39:20They believe in you, okay?
39:21Yeah, we believe in you.
39:22They believe in you.
39:23They may not get another few episodes.
39:24I might just practice civil disobedience and be like, suck it, audience.
39:29It wasn't my idea to make this choose your own adventure.
39:35It was down to the decimal points.
39:36Uh, I can tell you something.
39:37I already screwed up.
39:39Uh, I should have put the broth in there for season it and then put the noodles in.
39:43So, I'm imagining some line cook watching this and be like, I knew we didn't know how to do anything.
39:48So, it'll be fine.
39:50Did you, did you?
39:51It's gonna be so good.
39:52We're not, we don't know that.
39:53We don't know, you know.
39:54We still think you're amazing.
39:55Yeah, we still think you're amazing.
39:56You guys are acting again.
39:57It's okay.
39:58So, this is the tare.
39:59This is chicken, chicken wings.
40:00And I deglazed it with mirin, sake, some rock sugar.
40:05Soy sauce.
40:06And this is that other tare that I made with the Benton's ham anchovies, dried anchovies.
40:30And this broth.
40:35One of the reasons I think Dave, you know, was gravitated to ramen originally.
40:40Like, so many Japanese dishes have like a kind of right way and wrong way.
40:45You know, like you train, like you train to do sushi for years and years and years to do it exactly the way you're supposed to do it.
40:50But at least, you know, when Dave started doing ramen, it was, it's much more of a wide open, you know, playing field.
40:57And so, this bowl that he's been serving or he's making is like such a specific thing to Dave.
41:02We just showed this video of how he made that tare.
41:04He like heats his knife steel in the fire and then plunges it in there.
41:09Which I think you picked that up at like a shop you worked in Japan, right?
41:12Yeah, it's the only job I ever been fired, I was ever fired from.
41:15Except dinner time live after this episode.
41:18But you know, it's like, and then he puts Benton's ham into his, into his tare and his dashis.
41:23And it's like, it's such a specific thing that I feel is, is very reflective of Dave's specific experience.
41:30Ayayayay. This is, this is a disaster.
41:33No, this looks amazing.
41:34This is great. This is fantastic.
41:35I think everybody thought that you just threw those noodles away.
41:39I saw them going to a screener. I saw them going to a screener.
41:42Thank you, Vanessa.
41:43And I wasn't going to tell you that. I know.
41:45When you threw them in the sink, everyone thought you were going to just quit on the noodles.
41:48Yeah, that was the trash.
41:49Can I be honest? I really wanted to.
41:51I really wanted to throw them in the trash.
41:57Because, you know, to make a proper meal and to have consistency, it's all of these things.
42:02So maybe these overcook like 10%, right?
42:05Right.
42:06But you guys know, great performances, all these little things that most people would never give a shit about.
42:11I guess we do know that.
42:16So this is the other part of the shoulder that I'm taking, more of the loin, the chashu.
42:21Wow.
42:22So good.
42:23And the fish cake.
42:26This is, I strained off the Benton's ham and I'm putting that back in there.
42:38Some bamboo.
42:43Some of the pork belly that I, you know, when I came up with this version, it's because I almost burned down my restaurant.
42:50We were working all the time and we were a small restaurant, like 24 seats.
42:55Doing my own 350 covers a day.
42:57So we had to cook all night long.
42:59So I would close the restaurant down and I'd wake up around like two o'clock.
43:04And, uh, what is that?
43:07The timer for something.
43:09Something's done.
43:10I don't know what it is, but something's done.
43:12Um, so I'd put the pork belly in the convection oven and then take a nap, which is not the smartest thing to do.
43:19And one time I just overslept and I, there's all the smoke.
43:23And I come down, thank God it didn't engulf in flames.
43:27And all out came like this really darkly charred pork belly, but we couldn't throw it away.
43:33And I saw that all the pork belly had rendered out a lot of fat.
43:36And the French call that confit when you're cooking fat.
43:38So I just turned the oven down to 200 degrees, let it cook for three hours.
43:42And out of a mistake came how we make our pork belly today.
43:45Wow.
43:46Oh my gosh.
43:47That's amazing.
43:48To this day, the cooks just put it in the oven and take a nap and then it comes out.
43:52Just wait for the smoke alarm to go off.
43:54That's just consistency, people.
43:56So this is some of the chicken.
43:59So again, I boiled the chicken and I just put some of the chicken breast in there.
44:05This is a slow poached egg that we marinated in a little sweet soy.
44:23Okay, how are we doing?
44:30Yeah, that is so beautiful.
44:32Yeah.
44:34Can I ask why you were fired?
44:36I was thinking the same, I was going to ask the same thing.
44:38I broke a dish.
44:41And I was an annoying person to him because I kept on asking so many questions.
44:45But really the last straw was I broke a dish.
44:48I practice on newspaper, he wouldn't give me the opportunity to actually make soap.
44:51But we only did like eight people a day.
44:53Okay.
44:54And Japan is awesome like that.
44:55He intentionally tried to be as slow as possible so he wouldn't have to be busy.
44:58And he would make everything from scratch.
45:00He would grind the soba flour, a la minuzzo, in the moment.
45:05Everything was just pristine and perfect.
45:07And he used silverware that was made by a friend.
45:12And in Japan, when you win, you're like the Nobel laureate in what you do.
45:16You're called a national living treasure.
45:18His silverware, his pottery was from this gentleman.
45:23And I chipped one.
45:25Oh.
45:26You didn't do it with Frankie.
45:27You just chipped it.
45:28Well, I probably would have fired myself too.
45:31And here is not something we make at our restaurants today.
45:35Like some version of this is made at our Momofuku Noodle Bar.
45:39But it is, this is, this is a version made just for Vanessa and Manny.
45:46Oh my gosh.
45:47This looks incredible.
45:48And it's very hot.
45:49But I also like adding a tremendous amount of scallions.
45:52I love, yeah.
45:53Because that heat from the broth, again, you'll see there's a layer of fat in there.
45:58It's capturing a lot of the heat, the steam.
46:01So don't be fooled that it looks calm and tranquil.
46:03It's a raging volcano underneath.
46:07But there's something about scallions when they're raw, which is why when we made ginger scallion sauce,
46:12usually you cook it out in oil first or put hot oil over it.
46:15Yeah.
46:16Yeah.
46:17I just love that aroma when you get with fresh scallions and heat.
46:21I just think it's, it's just intoxicating.
46:23Incredible.
46:24So good.
46:25I don't even know how to start, but I will.
46:28Don't worry.
46:31Before we wrap up tonight, we do need to finalize next week's menu.
46:36So, Manny and Vanessa, you guys can enjoy your ramen.
46:40This is for the at-home audience only.
46:42Nobody cares what you think, I guess.
46:45The audience already decided that next week, Dave's going to be making dessert.
46:48Now let's figure out what global culinary destination will be the inspiration for the whole meal.
46:54Should it be the coastal flavors of Athens, Greece, the pincho bars of San Sebastian, Spain,
47:01the famous pasta of Rome, Italy, or in honor of Manny's beloved character, Jason Mendoza on The Good Place,
47:10should we travel to the gastronomic wonderland of Jacksonville, Florida?
47:14Yes.
47:15Voice your opinion by using your remotes or double tapping those mobile devices to submit your answer.
47:20I want Jacksonville.
47:21Let's fucking go.
47:22Let's make some Jacksonville food.
47:23Come on, audience.
47:24Be brave about this.
47:27Well, what's happening now, Dave?
47:29Who are you feeding here?
47:30Um, Manny's lovely wife is here.
47:33Ah.
47:34And honestly, I don't care about him anymore.
47:35Oh.
47:36No.
47:37I want to make sure that I get to feed Diane as well.
47:46And I might have a bowl too.
47:47Mm-hmm.
47:48It's so good.
47:49Yeah, it's so good, man.
47:50But it's super hot.
47:51So that's why I'm always so hard on myself when we have you guys here.
47:55It's perfect.
47:56It's ripping hot.
47:57And I just don't want you guys to burn your mouth.
47:59It would be worth it.
48:01This is so good.
48:02But we added a lot of, there's a lot of sweetness in there.
48:05Mm-hmm.
48:06And that, to me, changes all the flavor.
48:09So I don't know how to make this sensible.
48:12But because it's so sweet, it sort of elevates all the other elements of the salt and sort
48:19of the broth from the pork.
48:20Yeah.
48:21And you can taste the distinct notes of the chicken, the pork, and the shellfish.
48:25I mean, the shellfish, the seafood.
48:26The broth is amazing.
48:28It's incredible.
48:29It's so good.
48:30So, 20 years on, Dave, there are now, like, 1,500, 2,000 ramen restaurants in America.
48:43Like, I guess, is it just insane to you to see, to go from, like, you can't find a single
48:49place to now you can find ramen everywhere?
48:51First of all, I know that sounds like hyperbole, but there really were not any ramen shops.
48:55Yeah.
48:56I mean, in New York, there was Ryorkan.
48:57But in order to learn, I actually worked at Bally's Casino, because that was the only
49:00ramen shop that served noodles on the eastern seaboard.
49:04And I knew them.
49:05There was no internet.
49:06I like to gamble.
49:08So I knew that was there.
49:10Dave, there's a ramen shop right there.
49:12No, no, no.
49:13Bally's.
49:14It has to be at the Bally's.
49:15It's the only one in America.
49:17All right.
49:18Just as Dave is finishing these bowls, let's find out which city will be the theme of next
49:22week's menu.
49:23Our audience has spoken, and the majority of you think Jacksonville, Florida.
49:30Yeah!
49:31Drawing inspiration.
49:32What an amazing decision.
49:35Congratulations, America.
49:36We did it.
49:37We did it.
49:38We made Florida the Capitals.
49:39If you play Tortles, then everything is okay.
49:42Oh, my God.
49:43This is dark times.
49:44Wow.
49:45Jacksonville.
49:46What am I going to make?
49:49I don't know.
49:50I went to a playoff game at the Jacksonville Jaguars, and just make everything green.
49:57Green?
49:58Yes.
49:59Green?
50:00Everything was just green colored.
50:01Oh, in honor of the team.
50:02Okay.
50:03Of the Jacksonville Jaguars.
50:04So that's my advice.
50:05Dave, does that make it easier?
50:06Yeah.
50:07Make a bunch of-
50:08Thanks a lot, man.
50:09I thought that was going to be useful information.
50:12Make it all green.
50:13Make it all green.
50:14Why not?
50:15That's all you got to do.
50:16Thank you, guys.
50:17And we're done.
50:19Oh, my gosh.
50:20Right?
50:21This was incredible.
50:22Thank you so much.
50:23Crazy.
50:24And it's real.
50:25We're going to have to make food from Jacksonville, Florida.
50:27I'm excited.
50:28It makes my job easier.
50:29But I'm glad that you guys were here for this episode, truly.
50:30This was so great.
50:31Thank you, guys.
50:32Thank you, guys.
50:33Everybody.
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