Dinner Time Live with David Chang S03E11

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00:00:00Welcome back, we have another very special episode.

00:00:15Netflix has given us 30 minutes extra time for a Friendsgiving extravaganza and we have

00:00:20one of our great guests, Joe Coy, third time visit, we have Tisha Campbell, Becky Robinson

00:00:26and Randall Park and we are going to cook an ungodly amount of food.

00:00:30I've never been invited to a Friendsgiving, so Chris knows this, he hosts one every year

00:00:34and the only way I can have a Friendsgiving is by, you know, on Netflix's dime, for today.

00:00:44While we have a lot of fun, I think we're going to share a lot of good cooking tips and sort

00:00:49of delicious insights and most importantly have a lot of fun today, share some laughs,

00:00:54good food, that's all we can ask for.

00:00:56You're going to fulfill the audience's dreams of last episode by deep frying the bird, got

00:01:01a key lime pie and then we'll be voting on what you cook when we come back from Thanksgiving

00:01:04break.

00:01:05Maybe we won't come back.

00:01:07I'm your host David Chang and this is Dinner Time Live, this is the Friendsgiving extravaganza.

00:01:29So much so that it can't fit in our normal 50 minutes.

00:01:34Netflix has given us extra time, we're going full 90 minutes.

00:01:38We're joined with Chris Ying, the voice of the internet.

00:01:43What's up?

00:01:44This is Chris.

00:01:45Joe Coy, our first third time, three time repeat guest.

00:01:47Repeat guest.

00:01:48Oh, come on.

00:01:49That's Asian American.

00:01:50Oh, Asian.

00:01:51Yes.

00:01:52Yes.

00:01:53Two categories.

00:01:54I'm the first three time Asian.

00:01:56That's right.

00:01:57But also I share the title with Fortune Fiends here.

00:02:00We love Fortune.

00:02:01For a third time guest.

00:02:02Tisha.

00:02:03I'm the first time black girl.

00:02:05Yeah.

00:02:06Randall.

00:02:10Really honored to have you guys here.

00:02:11We asked Joe like can you get some of your good friends that are funny that have a good

00:02:15appetite and let's just let's just go ham and see what happens here.

00:02:19And I I've never actually been invited to a friend's giving so this is the only time we

00:02:24can do a friend's giving and because of that I've only been told it's a more joyous occasion

00:02:28than a family Thanksgiving most of the time.

00:02:31Yeah.

00:02:32That's right.

00:02:33Right?

00:02:34Yeah.

00:02:35That's about right.

00:02:36No drama.

00:02:37You're friends and with that being said people sometimes it's like a potluck people bring

00:02:38food or everyone sort of participates and cooks and that's what we're doing today.

00:02:43I brought this by the way.

00:02:44You did.

00:02:45Randall came in early.

00:02:46Yeah.

00:02:47That Asian extra credit.

00:02:48Thank you Randall.

00:02:49Thank you Randall.

00:02:50Thank you Randall.

00:02:51It's crazy how he walked in.

00:02:52He actually just brought it in.

00:02:54I did.

00:02:55I did.

00:02:56So we have a lot of amazing chefs today.

00:02:59We have Andrew and Mark who work with.

00:03:02We've been working together for years.

00:03:04Usually in the background and we have so much food coming your way we needed the extra hands

00:03:09and we have one of the best chefs in the country.

00:03:11We have Nico de Leon of La Cita here in Los Angeles.

00:03:14Because with Joe like we can't continue to make like versions of Filipino food.

00:03:20We actually needed the real deal here.

00:03:22Yes.

00:03:23To serve one of his real special dishes.

00:03:25And we have out back way down somewhere because we're cooking over fire.

00:03:31We have Chef Josh Geans cooking a big pig.

00:03:34What is this like X-Men of chefs?

00:03:36Yeah.

00:03:37It's the Super Friends.

00:03:38Wow.

00:03:39And we also have a chef that works only with fire.

00:03:42He's outside because of fire code.

00:03:44It's true.

00:03:45And this is the season where we wanted to make sure that everyone's getting a soup.

00:03:51So I wanted to make sure that we gave you like the distillation of Thanksgiving flavors in a soup.

00:03:57And that's what we've done here.

00:03:58So we made a consomme, a Thanksgiving consomme.

00:04:00And we served it with ricotta nudi, which is like an Italian cheese dumpling.

00:04:06Wow.

00:04:07Ricotta nudi.

00:04:08But we fortified the cheese dumpling with stuffing.

00:04:13Oh my gosh.

00:04:14So there's no cheese.

00:04:15It's just stuffing.

00:04:16There's cheese.

00:04:17So this is your version of stuffing.

00:04:19That's right.

00:04:20Oh dope.

00:04:21I love it.

00:04:22So a question.

00:04:23And this is Bernoisette.

00:04:24Yes.

00:04:25What's the difference between a consomme and a broth?

00:04:28You know, we were just talking about that the other time, other day.

00:04:32Consomme is the French technique to clarify a broth.

00:04:35So you can have, if you make a proper broth, you don't really need to clarify it.

00:04:40Which is why I think a lot of maybe like our grandmothers or my mom would say like making a consomme is sort of dumb.

00:04:47But I think it's an awesome technique because it sort of makes it, the flavors a little bit more subtle, a little bit more muted.

00:04:54And that doesn't mean a bad way.

00:04:56And it sort of clarifies it.

00:04:58So we added ground turkey, egg whites, mirepoix, onions, celery, garlic, carrots, egg whites, tomatoes, lots of stuff.

00:05:08Parsley, thyme, sage.

00:05:10Wow.

00:05:11We make a raft and we sort of boil it and it sort of clarifies it.

00:05:14And it's a big pain in the ass, but I wanted to do it for you guys.

00:05:17Nice.

00:05:18So dig in.

00:05:19Wow.

00:05:20And I added a little bournois, that's a brown butter with some sage.

00:05:22Oh my God.

00:05:23So it has this, to me, all the flavors of Thanksgiving.

00:05:26Can I ask you a question?

00:05:27You make everything look beautiful.

00:05:28Oh, so gorgeous.

00:05:29Do you get mad when you hand it to them and they don't even appreciate the presentation and

00:05:34they just throw their spoon and their hat in it like Tisha's doing right now?

00:05:40Like no appreciation.

00:05:41I mean, she's like, consummate.

00:05:43I'll eat it right now.

00:05:44Joe, Joe, let me clarify something.

00:05:47I knew you were talking about me when you said something about the hat.

00:05:50I knew you were talking about me when you said something about the hat.

00:05:51I'll eat my food.

00:05:52Mind your business.

00:05:53How do you appreciate it?

00:05:54Show us how you appreciate it.

00:05:55Well, I looked at it, you know what I mean?

00:05:58I'm like, man, this is beautiful.

00:06:00And then I said, let me clarify something.

00:06:03Literally clarify.

00:06:04Let me clarify something.

00:06:06Is there really meat in here or no?

00:06:08There's no meat.

00:06:09Oh, okay.

00:06:10Just the broth.

00:06:11Oh, okay.

00:06:12Okay.

00:06:13That's cool.

00:06:14Just, there's no meat because we made, one of the reasons that there's extra food today

00:06:16is we have some dietary restrictions today.

00:06:18Yeah.

00:06:19So we've made food for everybody.

00:06:20Yeah.

00:06:21All parts.

00:06:22But the broth we've been told is okay for all parties today.

00:06:24It's so good.

00:06:25So good.

00:06:26Dietary differences.

00:06:27Dietary differences.

00:06:28This tastes like Thanksgiving soup.

00:06:31Yeah.

00:06:32That's it.

00:06:33This is amazing.

00:06:34No.

00:06:35You got it.

00:06:36It tastes like.

00:06:37You got it.

00:06:38Well, hold on.

00:06:39Everyone's laughing, but Becky, but Becky at the end, we're like this.

00:06:42Yep.

00:06:43That's exactly what it tastes like.

00:06:44I taste the mashed potatoes and the butter.

00:06:46I have a question.

00:06:47These are some of the most heavenly balls I've ever had.

00:06:49It is.

00:06:50That's a sage leaf that we fried in the brown butter.

00:06:53Oh, my.

00:06:54Is that in the soup?

00:06:55It's too crowded.

00:06:56This is amazing.

00:06:57This is really good.

00:06:58Let me talk more about the soup in a second, but I got to get this started.

00:07:04We will not get this dish done.

00:07:06So, you know, this happens every time Joe's on the show.

00:07:10We sort of think about a dish that we wanted to serve and we've always wanted to make paella

00:07:15on the show.

00:07:16And I was like, I bet you there might be a Filipino connection there.

00:07:18And sure enough, there is.

00:07:19No way.

00:07:20Yeah.

00:07:21I mean, Spain did some maybe not so great things in the Philippines, but one of the things

00:07:26they brought was a great thing, which is the paella.

00:07:28Yeah.

00:07:29Yeah.

00:07:30Colonization has some positive side effects, I guess.

00:07:33That's what I always like to talk about.

00:07:35Yeah.

00:07:36You know what I mean?

00:07:37When I have my friends get together, let's talk about colonization.

00:07:40Good dinnertime chef.

00:07:41When I have my friends getting.

00:07:43Hey, this is educational programming here.

00:07:46Speaking of colonization.

00:07:48No, this is, Dave has been wanting to make paella for a long time.

00:07:51And as often happens, like when you are on the show, Joe, he's like, I'm just going

00:07:55to make paella.

00:07:56We'll figure out a way to make it a little Filipino for Joe.

00:07:58I don't know why we reduce you to just Filipino guy.

00:08:00That's what we call you behind your back, Filipino Joe.

00:08:03Filipino Joe.

00:08:04I don't know.

00:08:05That's Chris.

00:08:06He's coming out again.

00:08:07But obviously there's a history with Spain and the Philippines and there is paella.

00:08:12It's not like an obscure thing in the Philippines.

00:08:14It's a well-known dish.

00:08:16So what's the difference between this one and a Spanish one?

00:08:19So there's a lot of things that are like run parallel, right?

00:08:22So it's clearly rice, but we've, in our homework, it's usually glutinous rice.

00:08:27And we talked to Nico about that too.

00:08:28And he's like, I don't want any part of your version, Dave.

00:08:31And I don't blame you because we're not trying to bastardize it at all because we decided

00:08:35to maybe increase it with long grain jasmine rice.

00:08:38We still added some glutinous rice to sort of based on the authentic true story of...

00:08:41For the ancestors.

00:08:42Yeah.

00:08:43For the ancestors.

00:08:44And so we started this out with some roasted onions and a lot of olive oil, garlic, lemongrass,

00:08:51a little Anaheim chili, red bell pepper.

00:08:55I can't remember what else.

00:08:58A lot of stuff.

00:08:59As you like to say, a bunch of don't worry about it.

00:09:01Yeah, a bunch of shit.

00:09:02And I'm now toasting this off in the olive oil and the aromatics.

00:09:10So it's a little bit spicy, but not too much.

00:09:13And I'm going to deglaze this with some white wine here.

00:09:18Nice.

00:09:19Yeah, it's nice.

00:09:20Only the finest white wine.

00:09:23Only the dregs of the finest white wine go in there.

00:09:26Only the last sip of the finest white wine.

00:09:29Here we go.

00:09:31And then I'm going to add some lobster broth.

00:09:36Wow.

00:09:37Shellfish.

00:09:38There's some shrimp in there as well.

00:09:41And then, so not much more than that.

00:09:44I'm going to add about all of this to this.

00:09:47So there's about three pints of rice.

00:09:50There's about six quarts of broth.

00:09:55And I'm going to add that.

00:09:56And then we're going to hand this over to Nico.

00:09:59So he can share with you what I think is one of the coolest dishes I've ever seen.

00:10:04And yes, it's based on lumpia and I'll shut up and give it to you.

00:10:07But I just wanted to say when I saw it, it's one of those things,

00:10:10and maybe it's like for the comedians here when you hear a joke,

00:10:13you're like, fuck, that's good.

00:10:14Yeah.

00:10:15I wish I thought of that.

00:10:16And even though I don't make lumpia, I was like such a clever dish.

00:10:19And I think it's just something we had to showcase it today.

00:10:23So.

00:10:24Appreciate that, chef.

00:10:26Clearly you can bastardize whatever you'd like.

00:10:29So we have some lumpia today.

00:10:33Lumpia, if you aren't familiar, is an egg roll.

00:10:36Typically we serve them in like large platters throughout the dinner party, honestly.

00:10:43This version is going to be made wholly with shrimp,

00:10:46as opposed to kind of more traditional, which is pork, shrimp, some vegetables.

00:10:51But this time we're just going to be focusing on shrimp.

00:10:53Okay.

00:10:54And I like to do something a little different.

00:10:56I'll keep the heads and tails kind of attached.

00:10:59You'll see presentation-wise, it's really tasty or really pretty.

00:11:02And then obviously it's really tasty once you get into it.

00:11:05The head's full of a lot of-

00:11:06You mean you could eat the head?

00:11:07Totally, yeah.

00:11:08The tail?

00:11:09I always wondered that.

00:11:10Tail as well.

00:11:11You don't eat the head, Randall?

00:11:12Uh, no.

00:11:13I don't.

00:11:14I don't.

00:11:15I don't eat the head.

00:11:16I don't.

00:11:17I think we can pause on this conversation.

00:11:19It's a new day.

00:11:21It's a new day.

00:11:22Randall, you don't eat the head?

00:11:23I don't.

00:11:24I don't.

00:11:25It's Friendsgiving.

00:11:26Come on, man.

00:11:27Eat the head.

00:11:29I don't put the head in my mouth.

00:11:32I think we need to pause again, Randall.

00:11:34But, yeah, I do love to put my tongue on the tail.

00:11:39All right.

00:11:40All right.

00:11:41Randall.

00:11:42All right.

00:11:43All right.

00:11:44You're known the world over for your very long lumpia, too, right?

00:11:47I am.

00:11:48Thank you for pointing that one out.

00:11:50Where are we going with this?

00:11:51Where are we going with this?

00:11:52Yes.

00:11:53I was getting us off of the head talk and moving us to the long lumpia.

00:11:56Christopher.

00:11:57Now's not the time to test out your jokes.

00:12:00Yeah, man.

00:12:01I asked my family to tune in and I'm quickly regretting it right now.

00:12:06So, apologies.

00:12:07Now, you're putting a lot of, you're putting a lot of, yeah.

00:12:10It appears to be quite girthy.

00:12:12You know.

00:12:13Who's watching, by the way?

00:12:14Again, this is not traditional.

00:12:15Is it your mom?

00:12:16Is it your dad?

00:12:17My, my, I can't even tell you.

00:12:19Oh, wow.

00:12:20Wait, you don't want Joe Koi to say hi to whoever's watching right now?

00:12:24Come on.

00:12:25Have Joe Koi say hi.

00:12:26Joe, if you'd like.

00:12:27Yes.

00:12:28Please embarrass me some more.

00:12:29Wait, wait, wait.

00:12:30What is this made of?

00:12:31All right, here, here.

00:12:32Let's go through it.

00:12:33That's shrimp.

00:12:34That's hot dog.

00:12:35Hey, Tisha.

00:12:36Hey, Tisha.

00:12:37He described it for the past five minutes.

00:12:39You got to talk about hands and I got distracted.

00:12:43Oh, wow.

00:12:44Like that.

00:12:45Like that.

00:12:46Yeah, so this is a farce or a ground meat mixture.

00:12:50Okay.

00:12:51This is shrimp, garlic, carrots, onion.

00:12:54Got it.

00:12:55Soy sauce, MSG.

00:12:56All the yummy things.

00:12:57A little bit of sesame oil.

00:12:58I'm going to take you to Lasita.

00:12:59Yeah, please do.

00:13:00You have to go to Lasita.

00:13:01It's an amazing T-shirt.

00:13:02Oh, I can't wait.

00:13:03Oh.

00:13:04This is just some corn starch and water.

00:13:06And this is going to help us see it.

00:13:07These things are still moving.

00:13:08Dave, can I get a quick update on what's happening in Paia Town?

00:13:13It's a magic show.

00:13:14It's a magic show.

00:13:15It's a magic show.

00:13:16No, these are, no, they're not moving.

00:13:18It's the heat.

00:13:19The heat is making them move.

00:13:20Come on, guys.

00:13:21We wouldn't do that.

00:13:22Yeah.

00:13:23It's called screaming.

00:13:24No, no, no, no.

00:13:26We, in a very civil way, you know, celebrated the life of these spiny lobsters, which are in

00:13:32season right now.

00:13:33They died of old age.

00:13:34They died of old age.

00:13:35And we just wanted to make something super delicious.

00:13:38Yeah.

00:13:39So, we stuffed these with Dungeness crab if it wasn't enough seafood.

00:13:44Wow.

00:13:45And we put a garlic butter with some crab paste right over top.

00:13:51And I'm going to put a little bit more.

00:13:53Chef, is lobster, like, I feel like lobster is a little overrated when it comes to, like,

00:14:00crab and lobster.

00:14:01But for some reason, everyone always gets the lobster.

00:14:04I know this is a stupid question.

00:14:06You say it, but I just knew lobster, Joe.

00:14:08There's crab in there, too.

00:14:09But I'm just saying, is the lobster just more for, like, chefs to, like, it's more of a

00:14:14presentation thing?

00:14:15Does it look better?

00:14:16Is that why?

00:14:17I would say I can't speak for everybody here because I don't want to piss off more people

00:14:21than I normally do when I have these hot takes.

00:14:23I think lobsters are fine.

00:14:25I think they're maybe a little bit not overrated.

00:14:28It's not my favorite.

00:14:29But what I love about a lobster is actually the flavor that comes from the head.

00:14:33All right?

00:14:34Yeah.

00:14:35No, and it's shrimp and crab in general.

00:14:40And that's when you have a delicious, I talk about this all the time, when you have a

00:14:42shrimp stock or a shrimp bisque or lobster, anything, all of the flavor comes from the

00:14:47head fat.

00:14:48Yeah.

00:14:49What we've done here.

00:14:50And that's why all of that flavor is going to go back into the broth.

00:14:53And yes, ma'am.

00:14:54Tisha, Mark, Libra.

00:14:55Listen, you're going to really be freaked out, but I've never had lobster in my life.

00:15:04No way.

00:15:05I'm in cheap dates.

00:15:07Yeah, you are.

00:15:08Actually, you're the cheapest date.

00:15:10I've never had it in my life.

00:15:12Tisha, I've always wanted to go on a date with you, so this is why I wanted to make this.

00:15:15I knew, I knew you'd never have.

00:15:18Don't play with me.

00:15:19I ain't been with somebody in a long time.

00:15:22My wife is giving me a whole bass.

00:15:24I think we're okay.

00:15:25Oh, my God.

00:15:26You're married?

00:15:27For God's sakes, I didn't mean none of them, man.

00:15:29Hey, Nico, what's happening with those?

00:15:31Hey there, Chris.

00:15:32So I'm going to be frying these now.

00:15:34They fry for about three or four minutes.

00:15:36Again, this is how they look before they go in.

00:15:38I put a little skewer through the head just so it stays in place.

00:15:41Wow.

00:15:42I swear to God, Nico, you look like David from Far Away.

00:15:46Oh, thank you.

00:15:47You put some glasses on.

00:15:49I was like, what's Far Away?

00:15:51And then you're like, oh, no, that's Nico.

00:15:53Thank you for the backhanded compliment.

00:15:55That's a compliment.

00:15:56Asians all look the same.

00:15:58No, that's not it.

00:15:59Let me take off my hat.

00:16:01That way there's three of us.

00:16:03Whoa, Dave, what are you doing sitting over there?

00:16:05Hey, man.

00:16:06I like to eat my own food when I cook it.

00:16:10By the way, I was in the hair and makeup chair.

00:16:12I'm just telling you guys this because the lady doing my hair

00:16:15grabbed some clippers and started clipping my ear hairs.

00:16:19Oh.

00:16:20That's what we do.

00:16:21We're a full-service shop here, John.

00:16:23Get that.

00:16:24Need to be done.

00:16:25We collect ear hairs from all of our guests.

00:16:26I'm like, is it?

00:16:27What was that again, Chris?

00:16:28We just collect a little ear hair from all our guests

00:16:30to have a little collection of it.

00:16:32Sprinkled it on.

00:16:33Totally.

00:16:34Totally.

00:16:35It's the secret ingredient.

00:16:36Nothing worse than going bald and then all of a sudden

00:16:37your ears are like, you know what?

00:16:38I'm still cold.

00:16:39Let me grow some ear hairs to protect these lobes of yours.

00:16:44That's so dumb.

00:16:47My nose hairs.

00:16:48Nothing on top of my head.

00:16:52I'm so glad we're talking about this now.

00:16:55If I can change the subject, please.

00:16:57You should let it grow.

00:16:58I'm going to add more shrimp.

00:17:00Ear hair.

00:17:01Ear hair.

00:17:02More shrimp and no ear hair into this paella.

00:17:05That's beautiful.

00:17:06And the one thing I did forget, which is actually what makes this

00:17:09distinguishing separate from the Spanish paella.

00:17:12Paella there, they use saffron, right?

00:17:15Which is a stem of a flower and it's very fragrant and beautiful

00:17:18and it has this yellow golden hue.

00:17:20We're going to use annatto seed.

00:17:22And I don't know where I put my annatto seed, but it's here somewhere.

00:17:25A what?

00:17:26Dude, where's my annatto seed?

00:17:28Annatto?

00:17:29What is annatto?

00:17:30You'll...

00:17:31It's also...

00:17:32It's a seed.

00:17:34You also know it as achayote.

00:17:35So, like, you'll see it in Mexican cooking.

00:17:37It's sort of...

00:17:38It's...

00:17:39It's taking the place of saffron here.

00:17:41It's kind of earthy, like a little bit nutty, but mostly it's also bringing

00:17:44this very kind of electric orange...

00:17:46So, we took the seed and I just blended it with some oil and strained it.

00:17:53And this is going to give that beautiful yellow hue to this paella.

00:17:57And I'm glad that I remembered this because it would have been a disaster if I didn't.

00:18:00Wait, I've heard you say something once about imitation crab.

00:18:03Oh, yes.

00:18:04I'm curious of your thoughts on that because I always bring it home, and I eat it, and

00:18:07I put it in a little bit of butter, and everyone makes fun of me for it.

00:18:10I love it.

00:18:11You do?

00:18:12People that are making fun of you are dumb.

00:18:13You are enlightened.

00:18:14That is amazing.

00:18:15That is amazing.

00:18:16That is amazing.

00:18:17Let's go!

00:18:18Everyone's always like, what are you, poor?

00:18:20And I'm like, I can't be...

00:18:22No, I mean, like, I mean, I know you grew up eating imitation crab meat.

00:18:27We grew up eating imitation crab meat.

00:18:29I love it.

00:18:30I love it.

00:18:31And the fact is, it's not crap.

00:18:32It's usually Pollock, right?

00:18:34What?

00:18:35What's that?

00:18:36Not Jackson Pollock.

00:18:37It's a fish.

00:18:38It's a fish.

00:18:39It's actually not crab.

00:18:40But I don't care.

00:18:41It's good.

00:18:42It's delicious.

00:18:43There's a lot of things you don't know where it's from, and it's delicious.

00:18:46Yeah.

00:18:47Someone was like, it's the hot dog of the sea.

00:18:48I love hot dogs.

00:18:50What's wrong with hot dogs?

00:18:53Nothing at all.

00:18:54It's a marine hot dog.

00:18:55That's very good.

00:18:56I like that.

00:18:57Okay, great.

00:18:58I mean, that's funny.

00:18:59Becky, I'm glad that you're here with Friendsgiving, because here, not only we're trying to celebrate

00:19:02with new foods, we're trying to make new friends.

00:19:04And you should ditch your old friends and just be friends with us.

00:19:07I love that.

00:19:08Yeah.

00:19:09Yeah.

00:19:10I don't even know what friends you're talking about, but I don't like them.

00:19:13Yeah, I don't like them either.

00:19:14I don't like them.

00:19:15They weren't at the Janet Jackson concert.

00:19:16Oh, yeah, yeah, yeah, yeah.

00:19:17That's where I met Becky for the first time at a Janet Jackson concert.

00:19:20Janet.

00:19:21Janet Jackson.

00:19:22Can I get a lot of tequila?

00:19:24It was the best.

00:19:25It was the funniest.

00:19:26She's so funny.

00:19:27I don't know why I just stole that.

00:19:28Wait a minute.

00:19:29Is this true or not, this story?

00:19:31That is true.

00:19:32That part is true.

00:19:33Yeah.

00:19:34We don't have a fan club.

00:19:35Oh, the fan club.

00:19:36What are you putting in there?

00:19:37Mussels?

00:19:38These are clams, cockles.

00:19:41Yes.

00:19:42And then we're going to put some mussels from Maine in there.

00:19:46But I'm trying to stack it so by the time the water evaporates and the rice cooks, the

00:19:52lobster will have cooked through and the clams are sort of the shrimp and the clams take the

00:19:57second most amount of time.

00:19:59And then I'm going to add the mussels and this crab meat.

00:20:03And then we have all those beautiful bay scallops which are in season right now.

00:20:06Mmm.

00:20:07Paella, can you only make it in that pan?

00:20:09Like if you want to make a smaller version, can you make it in a smaller pan?

00:20:12I am not the leading authority on paella so I can't answer that question at all.

00:20:16It's named for this type of pan.

00:20:18We'll talk more, like Dave's got many thoughts on cooking rice uncovered but it's sort of named

00:20:22for this at least shape of pan.

00:20:24Mmm.

00:20:25Dave, would you mind moving that giant turkey so Nico can serve his?

00:20:28Oh, my turkey.

00:20:29Thank you, Randall.

00:20:31Thanks, Randall.

00:20:32Oh wait, you just did this?

00:20:34I just did all of these in front of you, yes.

00:20:36That was so quick.

00:20:37Wow.

00:20:38Well, you know, I'm a professional.

00:20:40And the sauce looks heavy.

00:20:41Thank you so much.

00:20:42Yeah, so you guys can go ahead and serve yourselves.

00:20:48This is a sweet, I'm sorry, a sweet chili sauce that I made with some apples to kind

00:20:54of keep it seasonal.

00:20:55So there's a little bit of heat, a little garlic, a little vinegar in there.

00:20:59And I recommend you just grab one of these and dip and have a great time.

00:21:03Awesome.

00:21:05Do people ever think that these are just like long ass shrimp?

00:21:08Yeah, yeah, yeah, yeah.

00:21:11Just a shrimp in a blanket, like a long ass shrimp.

00:21:14Yeah, shrimp in a blanket.

00:21:15Cozy ass shrimp.

00:21:16This is like the hot dog of the sea right here.

00:21:19I'm afraid to touch it, it looks beautiful.

00:21:22I'm not.

00:21:23Okay, just like that.

00:21:24I'm grabbing that, yeah.

00:21:25Grab this one.

00:21:26Yeah, when I saw that, I was like, that's so smart.

00:21:29And it's hard to make innovations on things that everyone's...

00:21:32Losing your head.

00:21:33I'm losing my head.

00:21:34Your favorite.

00:21:35Acustomed to, you know?

00:21:36Yeah.

00:21:37Oh, right.

00:21:38No, I got it.

00:21:39You should have Niko's gonna help our friend outside wrangle a...

00:21:42Thank you guys.

00:21:43Wrangle the pig.

00:21:44Thank you, Niko.

00:21:45Thank you, Niko.

00:21:46Thank you, Niko.

00:21:47Thank you, Niko.

00:21:48Thank you, Niko.

00:21:50How cute was Niko?

00:21:51However you could do it.

00:21:52Yeah.

00:21:53Niko just looked at Randall and goes, yeah, I just cooked that in front of you.

00:21:56Sauce.

00:21:57Sorry, I like sauce.

00:21:59I know.

00:22:00Did I offend him?

00:22:01He just like left.

00:22:02Well, he left.

00:22:03He's sad.

00:22:04I heard him say, I'm sick of Randall's ass.

00:22:06This is delicious.

00:22:07Is it?

00:22:08I'm not supposed to hit it.

00:22:09You're not supposed to eat it.

00:22:10But I was like, damn, I have to get in there right now.

00:22:12I love it.

00:22:13Smells amazing.

00:22:14Did you eat the head or no?

00:22:15Wow.

00:22:16Will you or no?

00:22:17If you do, I will.

00:22:18Let's go.

00:22:19Randall.

00:22:20Wait, just that part, you could eat the whole thing.

00:22:22You could eat the whole thing, but I would just crush the...

00:22:25Becky, what are we thinking there?

00:22:26Oh, this is heaven on earth right here.

00:22:27Hey.

00:22:28I love egg rolls.

00:22:29How about the spice?

00:22:30I love egg rolls.

00:22:31Oh, my God.

00:22:32How's our date going?

00:22:33Sorry.

00:22:34Pretty good?

00:22:35Good, good, good.

00:22:36I ain't on no date with you.

00:22:37I'm not on no date with him because he got a wife.

00:22:41Did Nico leave?

00:22:42This is really delicious.

00:22:43I know.

00:22:44Nico's the man.

00:22:45So obviously, we are very fortunate to have some very capable chefs preparing Thanksgiving

00:22:51with us today, but not everybody at home is so lucky.

00:22:55For our first star vote tonight, we're asking you to help us set a little debate.

00:22:59Say you're hosting people for Friendsgiving or a dinner party.

00:23:03Is it morally acceptable to pass off someone else's cooking as your own?

00:23:09Your window opens now to vote on serving takeout as homemade.

00:23:13Five stars means you believe that buying the food means you deserve the credit.

00:23:16One star means that lying about your cooking should be a felony.

00:23:20Once the window closes on serving takeout as homemade, the window will open to vote on culinary transparency.

00:23:25Five stars means you feel the need to confess when you didn't churn your own butter.

00:23:29One star means everybody needs a little help in the kitchen sometimes.

00:23:32You only get one vote per profile and you have until the timer bar at the bottom of your screen runs out.

00:23:37So hurry up.

00:23:38All right.

00:23:39Say that again.

00:23:40Have you ever...

00:23:41I'm just joking.

00:23:42Have you ever...

00:23:43So five stars is what?

00:23:45Well, if you serve takeout as your own food, five stars if you believe that's okay.

00:23:53Have you done that, Tisha?

00:23:54Never.

00:23:55Never.

00:23:56Never, really?

00:23:57Never.

00:23:58Never, ever, ever.

00:23:59Never, ever, ever.

00:24:00I cook at home.

00:24:01Would you find it morally reprehensible?

00:24:04Absolutely.

00:24:05I would tell on my damn self.

00:24:09Have any of you ever been hoodwinks like this?

00:24:12Has anybody ever tricked you and served you takeout and pretended it was homemade?

00:24:15If Mrs. Doubtfire says it's okay, it's all right.

00:24:20So yeah.

00:24:21I mean, I do it.

00:24:23Yeah.

00:24:24Randall.

00:24:25Randall.

00:24:26Did you not make that turkey?

00:24:28This is the thing, though.

00:24:30I think this is my own, just as a chef, my own philosophy.

00:24:35As a chef?

00:24:36Are you in a character right now?

00:24:38I want to hear the philosophy.

00:24:41I think that reheating is cooking.

00:24:44There's an art to reheating.

00:24:46Stop it.

00:24:47What are you saying?

00:24:48There's an art to reheating.

00:24:50There is an art to reheating.

00:24:51Yeah.

00:24:52But it won't taste anything like what you got.

00:24:53Whoa, whoa, whoa, whoa.

00:24:54We got to stop the show here.

00:24:55What are you talking about?

00:24:56Randall.

00:24:57We're on the same team here, man.

00:24:59I like you so much.

00:25:01I think, and then you also decorate, you know, the plate.

00:25:07Mm-hmm.

00:25:08I mean, there's like a, there's like a whole...

00:25:10No, we don't know, Randall.

00:25:11We have no idea what you're talking about.

00:25:13So you're putting, like, parsley next to your chicken fingers that you just reheated?

00:25:17Is that what you're saying?

00:25:18We reheated in an air fry.

00:25:20Okay, okay, wait, wait.

00:25:21See, just a little bit of...

00:25:22No, no.

00:25:23You know what I see?

00:25:24Randall, you're an artist.

00:25:25Yes.

00:25:26So you're, you're just remixing pop culture.

00:25:28Mm.

00:25:29You're like, you know...

00:25:30Andy Warhol, man.

00:25:31You're...

00:25:32See, you guys, you get me.

00:25:35No, no, no, no, no, no, no.

00:25:38I'm using the head to shovel the sauce into the roll.

00:25:42I mean, you brought good eaters, Joe.

00:25:44Mm-hmm.

00:25:47Becky...

00:25:48I hope that we can see what is happening here.

00:25:50You're using the head as a sauce scoop.

00:25:53A shovel.

00:25:54Thanks.

00:25:55Thanks.

00:25:56I hope we get an instant replay over and over and over again,

00:25:58because that's an MVP kind of move.

00:26:00Yeah.

00:26:01Thank you, Becky.

00:26:02Thank you for showing the world, because, you know, listen,

00:26:04what I forgot to say at the top of the show is there's a lot of food that's being cooked today,

00:26:08and I hope that these are all sort of ideas and techniques that somebody might be able to use

00:26:14with Thanksgiving coming up or their own Friendsgiving.

00:26:16So that's a, that's a hot tip.

00:26:19Mm-hmm.

00:26:20You know, use shrimp head or lobster head as a shovel.

00:26:24This is the hot tip number one for people having Thanksgiving at home.

00:26:29Use the head as a sauce shovel.

00:26:30Yeah.

00:26:31This is what we're giving them.

00:26:32That's a good tip.

00:26:33You're, you're recycling.

00:26:34All right, y'all.

00:26:35I'm scared to eat the head.

00:26:36I'll say it.

00:26:37I'll take your heads.

00:26:38I'm sure you will.

00:26:39Um, just bite it.

00:26:40I'm scared.

00:26:41Try it.

00:26:42Try it.

00:26:43You got to.

00:26:44Let me.

00:26:45He's looking at me.

00:26:46I just added some crab meat and some muscles, and I'm going to add some bay scallops in a

00:26:50second, but we got to get to Chef Mark here, who's been patiently waiting.

00:26:54And I don't know about you guys, but I feel like collectively here in the kitchen, we're not the

00:27:01biggest fans of vegetables unless it's like cream spinach or basic cream spinach on Thanksgiving

00:27:08or Friendsgiving.

00:27:09And we're like, you know what, let's, if we're going to put a vegetable on, it's got to be

00:27:13something that we would want to eat.

00:27:14And we wanted to showcase maybe a little fruit of the winter, the autumnal, is that what we're

00:27:21pronouncing it?

00:27:22Autumnal salad with some persimmon, with some apples.

00:27:27And this is going to be a salad that any and one of us would eat, which I think is the best

00:27:32kind of vegetable.

00:27:33Right?

00:27:34Thanksgiving or Friendsgiving is sort of like entering the battlefield of eating.

00:27:39What?

00:27:40Mmm.

00:27:41You need a little bit of a break from all the insults with fat, educationists.

00:27:46Okay, before we went live, I was like, hey Mark, we were like just scrambling to get this

00:27:52all together.

00:27:53I was like, hey Mark, just say something fucking witty, okay?

00:27:56This guy, this guy's the Nobel Laureate of fucking salad over here.

00:28:00Mark has been waiting to be on camera all the whole show so he can say, we're entering

00:28:05the battlefield of eating.

00:28:06That's hilarious.

00:28:07I thought he was going to give us a Bible passage next.

00:28:10That's so funny.

00:28:13Ecclesiastes 422.

00:28:16No, but Mark's salad is playing a vital role.

00:28:19I mean, Dave, you don't like vegetables, but we've been talking a lot about like a little

00:28:22bit of bitterness in like a meal like this is very useful.

00:28:25Like life, a little bit of bitterness is healthy.

00:28:27A lot is unhealthy.

00:28:32Yeah.

00:28:33No, so apples, I just think are misunderstood in a lot of ways.

00:28:37They're not just sort of, we're like applesauce or just eating it as an apple.

00:28:40I think it's a wonderful sort of juice for marinades and savoriness, but also in salads

00:28:45because it has the texture.

00:28:46It has this thing called malic acid, which is really good for umami.

00:28:50That's a whole nother day.

00:28:51We'll talk about that.

00:28:52But, you know, a winter salad doesn't have to be, you know,

00:28:56winter salad doesn't have to be like a summer salad.

00:28:59And we just wanted to say, hey, friendsgiving, let's put some respect on winter salad's name.

00:29:04And I don't know what Mark was saying.

00:29:08He goes, between the war, lettuce and apples.

00:29:12Apple will always win.

00:29:14This is the battle of fruits and vegetables.

00:29:18Is that good enough?

00:29:20That's what he said to his wife before he got on the show.

00:29:26The battle of good and evil.

00:29:28Between summer salads and winter salads is what Mark was trying to say.

00:29:31And what is the other pearly white tower back here working on?

00:29:35Oh, yes.

00:29:36The pearly white tower.

00:29:38What?

00:29:39The two big white dudes back there.

00:29:40I don't know.

00:29:41Andrew, man.

00:29:42Andrew's been with us sort of on the first, around the seventh episode.

00:29:47So really grateful for all of his help.

00:29:49So I'm just saying, we just saw.

00:29:51I don't know if I can match up.

00:29:52Yeah.

00:29:54Come on.

00:29:55You have delicata squash.

00:29:57I love delicata squash.

00:29:58I love delicata.

00:29:59That's it.

00:30:05You can eat the skin.

00:30:06Yes.

00:30:07It's one of the only.

00:30:08It's a lazy person vegetable.

00:30:09And it's a gourd.

00:30:10And it's a kind of gourd I'd rather eat than in a pie.

00:30:13It's savory.

00:30:14And again, you don't have to peel it.

00:30:17You just sort of cut it into slices.

00:30:19And he'll show you in a second how to do it.

00:30:21I don't think a home cook's cooked delicata squash enough.

00:30:23Because it gets super crunchy.

00:30:25We're going to cook this by just slicing it thinly.

00:30:28Coating in some olive oil or any other fat butter would work.

00:30:31Seasoning it however you'd like.

00:30:32And roasting it in the oven or an air fryer.

00:30:34It gets really crispy, tender.

00:30:36And it's the kind of vegetable that's great for Thanksgiving.

00:30:39Because you can cook it off in advance.

00:30:41And it'll still be delicious like an hour, two hours later.

00:30:44Is it, wait, squash is a gourd?

00:30:46Yeah.

00:30:47Oh, I did not.

00:30:48I thought gourd was its own thing.

00:30:50Listen, Randall, I got.

00:30:52Can you reheat it?

00:30:53Yes, you can reheat it.

00:30:55Um, squash is a gourd?

00:30:56All squash are gourd.

00:30:57Yes!

00:30:58All squash are gourds.

00:30:59I didn't know that.

00:31:00Because we, my, my, my, no, my mom makes a thing called shrimp and gourd.

00:31:05She always goes shrimp and gourd.

00:31:06And it's a big, long, green one.

00:31:08It's not yellow like that.

00:31:09Wait, so is zucchini a gourd?

00:31:10No.

00:31:11It falls in the family, I think.

00:31:12Dude, why, why would you do this?

00:31:14That's a good question, though.

00:31:15Is it not her?

00:31:16Is, I, I'm, I, I really thought gourd was its own vegetable.

00:31:20Yes, zucchini is a gourd.

00:31:21Zucchini and squash are the summer.

00:31:23This is actually a battle of the summer vegetable and the winter vegetables, right?

00:31:26Yeah.

00:31:27Right?

00:31:28Yeah, yeah, yeah.

00:31:29Winter gourd, actually, winter gourd are defined by, like, they have a tougher skin,

00:31:32but that's why delicata is special, because it's got a tough skin that is really soft once

00:31:37you've cooked it.

00:31:38Oh.

00:31:39Got it.

00:31:40Somehow this doesn't seem like we talk about gourds.

00:31:45I want everyone to know that Tisha's not drinking.

00:31:48Gourd?

00:31:49This is just Tisha.

00:31:50I have to do the math on that one.

00:31:52There's only three people drinking here and it's not Tisha.

00:31:56I'm following.

00:31:57You don't know what's said by T.

00:31:59Oh, well, cheers to that, guys.

00:32:01Cheers.

00:32:02Cheers.

00:32:03To gourds.

00:32:04To gourds.

00:32:05Yes.

00:32:06So Dave was talking about this being a lazy person's vegetable.

00:32:09Let us find out if the majority of our audience is into claiming their takeout as homemade,

00:32:14or if they believe in culinary transparency.

00:32:17You all gave takeout as homemade one and three-quarter star votes.

00:32:22We'll see you, Randall.

00:32:23And culinary transparency received three and three-quarter star votes.

00:32:27That means the audience is in favor of culinary transparency and reheating is...

00:32:32Wait a minute.

00:32:33Wait a minute.

00:32:34It doesn't mean I'm not culinary transparent.

00:32:36I just don't say anything until they ask.

00:32:39Randall, that's called lying.

00:32:41Yes.

00:32:42Holding information.

00:32:43If you don't raise your hand and say I killed that person doesn't mean you're being transparent.

00:32:48But if they ask, I'll say I killed that person.

00:32:51Okay.

00:32:52That's funny.

00:32:53You just gotta ask the right question.

00:32:55That's right.

00:32:56Okay, I'm feeling you.

00:32:57We're also doing a first that we've never done before.

00:32:59We're doing like table side service for all you guys.

00:33:01Yeah.

00:33:02Because four people, usually it's two.

00:33:03This is not something where, you know, this is like sitting at a dinner table where there's

00:33:09too many people and it's hard to talk to the middle, right?

00:33:11Yeah.

00:33:12So I wanted to make sure that I'm gonna plate as many things as I can for you guys.

00:33:15Oh, wow.

00:33:16I don't want you guys to strain any muscles.

00:33:20So this is that battle of good and evil salad.

00:33:22Chef, here's another question.

00:33:25Because you're, like, fruits and dinner, like, I like my fruits to be in the dessert part.

00:33:31But when it's in the salad, I'll get it.

00:33:33But it's kind of, like, I don't buy it when I see it on the menu.

00:33:36It's kind of like pizza and pineapple.

00:33:38I don't understand it, but it's on it.

00:33:40Whoa, whoa, whoa, Joe, you can't compare salad and fruit to pizza and pineapple.

00:33:45That's like, come on, man.

00:33:46It's just like when you see it.

00:33:47You're better than this, Joe.

00:33:48I am better than this.

00:33:49You know, can we go ahead and edit this live?

00:33:52No, but it's just like when I see fruit in a salad, it's like, it's gotta be, I don't

00:33:56know, I want my salad to be, I don't know.

00:33:59Salad?

00:34:00Yeah.

00:34:01Segregated.

00:34:02Does that make sense or no?

00:34:05Or you can put, you put it anywhere.

00:34:08I like fruit in everything.

00:34:10I think it's a state of mind.

00:34:12Yeah.

00:34:13If you want to keep things in a box, it's up to you, Joe.

00:34:16Okay.

00:34:17Wait, you just fucking smacked me in the face.

00:34:21Hey, man, if you want to be boring, be boring.

00:34:24That's you, Mr. Clay.

00:34:26You're lame.

00:34:27I'm serving fruit.

00:34:30I like fruits more than Zang's.

00:34:32I saw Joe's eye, he's like, are you really fucking going there?

00:34:35Joe's like, I'm trying to make conversation on your live television show.

00:34:39The live show is, he basically indirectly said, hey man, go fuck yourself.

00:34:43How's that?

00:34:45No, I mean, I think in food, so much of what we've sort of grown to be accustomed to.

00:34:53Yeah.

00:34:54Is passed down through generation to generation.

00:34:57And think about all the things that are stupid that have been passed down from generation to generation.

00:35:02I think it's just a matter of how you look at it.

00:35:04And you eat fruit and savory foods all the time.

00:35:07You may not realize.

00:35:08Yeah.

00:35:09Right?

00:35:10And that's just sort of it.

00:35:11It's just reframing it a little bit.

00:35:12So you're not wrong.

00:35:13Okay.

00:35:14I mean, I can, I say the dumbest shit too.

00:35:15I'm not saying that.

00:35:16Stop.

00:35:17Wow.

00:35:18I didn't mean it like that, Joe.

00:35:19I didn't mean it like that, Joe.

00:35:20I didn't mean it like that, Joe.

00:35:21No, yeah.

00:35:22I didn't mean it like that, Joe.

00:35:23I didn't mean it like that, Joe.

00:35:24I didn't mean it like that, Joe.

00:35:25No, yeah.

00:35:26I didn't mean that though.

00:35:27I'm just saying that, you know, sometimes, you know, you just get introduced to new things

00:35:32and you're like, oh, it sort of expands your viewpoint on something.

00:35:35Yeah.

00:35:36You know, I hope that this does.

00:35:37No, no, no.

00:35:38It does.

00:35:39Yeah.

00:35:40Well, everything you make, I always just love it.

00:35:41He's out.

00:35:42Joe's checked out.

00:35:43No, I was just, my question is like, do you, never mind.

00:35:47No, no, finish, finish.

00:35:48You're dumb.

00:35:49No, finish.

00:35:50No, but I was just like, it's like a fruit option in dinner for you.

00:35:53Like, do you ever think like that or, or you kind of like, I don't.

00:35:57Well, I can say this.

00:35:58Like, I, you know, growing up, I didn't ever have fruit outside of like, in Korean culture,

00:36:03you have like steak tartare and there might be an Asian pear in it.

00:36:06Um, my mom would always put Asian pear and apples in a lot of her sort of kalbi marinades

00:36:11and bugogi, which is the Korean barbecue stuff.

00:36:13And then when I got to cooking professionally, I was like, what's going on here?

00:36:18Because you learn that in a lot of charcuterie, uh, or like French patés that's served with

00:36:22like a mostarda fruit or a cherry sauce or something like that.

00:36:26You're like, why?

00:36:27Yeah.

00:36:28Why are you doing that?

00:36:29And then you sort of step back and you realize, oh, because something's really fatty, you want

00:36:34something acidic and you want a little sweetness.

00:36:36Got it.

00:36:37So it's just another, it's just a different color.

00:36:40Yeah.

00:36:41Right?

00:36:42Yeah.

00:36:43And that's all you're doing.

00:36:44And it gives you a larger palette to work with than say, just adding honey.

00:36:47Maybe I could add cranberry and Thanksgiving Day stuffing.

00:36:50I mean, Thanksgiving is a thing, right?

00:36:52Why do you need cranberry?

00:36:53I don't know.

00:36:54I don't like it when people put canned cranberry on the table and it still looks like the can.

00:36:59You couldn't mash that shit up and make it look like you made the cranberry.

00:37:04It looks like the can.

00:37:06It's Del Monte on the side of the damn thing.

00:37:09This is like autumn in my mouth.

00:37:12Mm-hmm.

00:37:13All right.

00:37:14See?

00:37:15See?

00:37:16I didn't need it the way it came out.

00:37:17Tisha.

00:37:18Say that to the camera.

00:37:19I'm saying it.

00:37:20Hey, what does it taste like?

00:37:21It tastes like autumn in my mouth.

00:37:22The bottom is autumn.

00:37:24I like it.

00:37:27It's so good.

00:37:28It's really good.

00:37:29It's really good.

00:37:30Yes.

00:37:31I think you made Mark very happy.

00:37:32So good.

00:37:33Nice job, Mark.

00:37:34The battle.

00:37:35On the culinary battlefields, you made autumn in their mouths.

00:37:39This is amazing, though.

00:37:40So I have a question, Chef.

00:37:42Yes.

00:37:43Is there anything, an example of something that, like a hard rule that you do have in terms

00:37:49of something that might be normally eaten for breakfast that you would, it's like an absolute

00:37:54no for dinner or the other way around?

00:37:56Well, no.

00:37:57I mean, I'll give you an example.

00:37:58It's sort of like not in the same ballpark, but recently my son was like, why can't I drink

00:38:03lemonade for breakfast?

00:38:05And I was like, you can't.

00:38:06And he's like, why not?

00:38:08It's, they're both fruit drinks.

00:38:10And I was like, fuck.

00:38:11Got me good.

00:38:12And I said, you can't.

00:38:13And I just stood my ground like a dum-dum.

00:38:14And I was like, man, this kid's right.

00:38:15They're just completely arbitrary.

00:38:16And that's all I'm asking.

00:38:17Sometimes you have to ask yourself, why are you doing it a certain way?

00:38:18And then you start asking yourself, like, there is no reason.

00:38:19And if you go ahead.

00:38:20What about ice cream for breakfast?

00:38:21You know what?

00:38:22Full fat yogurt is pretty much the same thing.

00:38:24Right?

00:38:25Now we're onto something here.

00:38:26Yeah.

00:38:27One of the things Dave and I wanted to make forever is breakfast ice cream.

00:38:30This is like.

00:38:31Don't tell the goddamn world, Chris.

00:38:33Breakfast ice cream was like, big bad.

00:38:34I've been a holy secret for years.

00:38:35It sounds.

00:38:36It sounds.

00:38:37It sounds.

00:38:38Jesus Christ.

00:38:39Can we edit that out?

00:38:40And then you're doing it a certain way, and then you start asking yourself, like,

00:38:42there is no reason.

00:38:43And if you go ahead.

00:38:44What about ice cream for breakfast?

00:38:45You know what?

00:38:46Full fat yogurt is pretty much the same thing.

00:38:49All right?

00:38:50Now we're onto something here.

00:38:51Yeah.

00:38:52One of the things Dave and I wanted to make forever is breakfast ice cream.

00:38:55Christ.

00:38:56Can we edit that out?

00:38:57We're trademarking it right here.

00:38:58What happened?

00:38:59Chris, this is a live show.

00:39:00You know about it.

00:39:01So I have been wanting to, when I had the time to actually create a product that is breakfast

00:39:06ice cream.

00:39:07Mmm.

00:39:08An ice cream that you can eat for breakfast.

00:39:09That's.

00:39:10Yeah.

00:39:11Yeah, right?

00:39:12Yeah.

00:39:13And this guy, just let the whole world know.

00:39:14Thanks a lot, Chris.

00:39:15A breakfast ice cream.

00:39:18Yeah, let's lock that down.

00:39:20Joe talking to his business manager.

00:39:23Can we get a quick update on paella town over here?

00:39:26Paella town is, it's working.

00:39:29It's working.

00:39:30I'm maybe at a little bit too much water.

00:39:32So I'm trying to evaporate as much as possible.

00:39:34But at the same time, I'm hoping that all the shellfish that I put in here is going to

00:39:38cook at the same time.

00:39:40I want the lobster to be cooked.

00:39:42The scallops are a little bit undercooked.

00:39:44So I'm hoping in about five minutes, it's going to be good.

00:39:47I'm going to turn off the heat and I'll let it rest for about 10 minutes.

00:39:50And then we're going to get into this dish that these guys are working on behind me.

00:39:54I just got three permanent crowns yesterday.

00:39:57So this is great.

00:39:58I just got, I just got one a few days ago.

00:40:00I just got one permanent one.

00:40:01Temporaries crack on everything.

00:40:02Oh yeah.

00:40:03Yeah.

00:40:04Yeah.

00:40:05Sorry.

00:40:06It's true.

00:40:07It's just.

00:40:08So on last week's show, they voted how they wanted Dave to make the Thanksgiving bird for

00:40:13you this week.

00:40:14And they voted almost unanimously for deep fried.

00:40:18Dave, are you deep frying a turkey there?

00:40:21No, this is still a bird.

00:40:23They didn't specify, the audience didn't specify what kind of bird.

00:40:27I tricked everyone thinking that they'd assume that it was turkey.

00:40:30And no, this is quail because turkey's fine.

00:40:34This is friendsgiving.

00:40:35We can do what we want.

00:40:36And you're probably going to eat turkey in, you know, the following week.

00:40:39So I think quail, because we have so much food today.

00:40:43Quail is just a little bit of a little bit, little bird.

00:40:46And you can have a bite, satiate that sort of Thanksgiving bird thing that you need.

00:40:50And we're going to serve that with some stuffing and some potato puree.

00:40:53And this I'm cooking the way we used to do at Coe when we had lunch.

00:40:58This is like 15 years ago, we would take a duck, dry age it.

00:41:01And then we would baste it for 150 times over, you know, big pot of oil.

00:41:06And this is how a lot of the Cantonese chefs down in Hong Kong will make super crispy skin.

00:41:11But you can deep fry it, no problem.

00:41:14But this way you get a little bit more even browning and the skin, I think, gets a little bit more crispy.

00:41:19So this is really difficult to do because, again, there's three things on the show that I try to do.

00:41:27It's cook, talk, keep time.

00:41:30And this is the fourth thing because now I have to count.

00:41:32Because this is about 75, 75 base and the quail will be done.

00:41:37And I have no idea what number I'm on.

00:41:3917.

00:41:4017?

00:41:41I have no idea what number I've seen.

00:41:42You see the head?

00:41:43You can have that.

00:41:44Who's that?

00:41:45Who's that?

00:41:46Is that the little head there?

00:41:47You leave the head on the quail?

00:41:48Yeah, you eat the head.

00:41:49No head on this quail.

00:41:50Oh, I see what you're seeing.

00:41:55Um, but...

00:41:56You know how barbaric that would be if we left the head?

00:41:58I couldn't do it.

00:41:59The one thing I wanted to talk about, though, is regardless of sort of where you are from

00:42:06in America, I feel like everyone has their different thanksgivings, and we should talk

00:42:11a little bit more of that in a second, but I think stuffing is the one thing that sort

00:42:15of like unites everybody, right?

00:42:18Absolutely.

00:42:19And some people call it dressing in the south, which I always thought it was just stuffing,

00:42:25and that's not it. Stuffing is literally what you call when you stuff the bird.

00:42:29Only in the black we call it dressing.

00:42:31Dressing.

00:42:32Dressing, honey. Pass me the dressing.

00:42:35And that's when it's on the side.

00:42:37So that's what we have today. We have a dressing.

00:42:42And it's a recipe from our friend David Arnold's mother, who you don't know, but you will know,

00:42:47because I think that she created one of the most delicious stuffing recipes of all time.

00:42:52And when I first saw it, it didn't make any sense to me, because there's mandarin oranges

00:42:56in it, a few other things.

00:42:58But ultimately, when I started to look at the recipe, what made it so delicious to me was

00:43:02it's looking at it more of like a bread pudding, a savory bread pudding.

00:43:06And these are ingredients that anyone can make, and if there's one thing that I think that

00:43:10anyone could cook from this show for their friendsgiving, Thanksgiving,

00:43:14this is the stuffing, because I think it's the best stuffing we've ever had.

00:43:16And we make it two, one that's non-pork and one that the pork is just...

00:43:21Oh.

00:43:22Turkey.

00:43:23Sausage.

00:43:24Thanks for the note, Andrew.

00:43:26So is the...

00:43:30And when they put it in the bird like that, is that just like a gimmick thing some restaurant

00:43:35came up with, or is that like...

00:43:36No, it's actually, usually, you know, it's hanging vertically.

00:43:40Yeah, vertically.

00:43:41And you're pouring it over wok.

00:43:43And like, there's a restaurant in Hong Kong called...

00:43:47What's it?

00:43:48Long King Heen.

00:43:49Long King Heen.

00:43:50And I think it's the best chicken I've ever had, and that's how they cook it.

00:43:53It's a little bit more complicated than that, but it just makes the skin really crackly

00:43:58and sort of crunchy, and that's what I really want.

00:44:01And at the same time, you're not overcooking, that's another thing, is you're not overcooking

00:44:05the meat.

00:44:06Because a lot of times you can get something super crispy, but by doing so, you're going

00:44:10to overcook the meat.

00:44:11Well, I'm actually talking about the stuffing, you know, how they put the stuffing in the

00:44:15bird, you know, like on Thanksgiving, they'll cook that.

00:44:19Is that like a traditional thing, or is that...

00:44:24I mean...

00:44:25I've been always told that that's how you can get a foodborne illness, because it might be

00:44:29undercooked, right?

00:44:30Yeah.

00:44:31So, no, they've been...

00:44:32Really?

00:44:33I don't know if that's urban myth.

00:44:34Don't at me.

00:44:35On the stove, and then I just stuff it in there after it's cooked.

00:44:39What?

00:44:40Yeah, because I heard that.

00:44:41I didn't know if it were true, but listen, I'm not taking chances.

00:44:44Like putting it in that, like, I didn't like that.

00:44:46Yeah, I didn't like that either.

00:44:47Yeah, and then you remember when they stuck the duck inside the turkey?

00:44:50Turducken.

00:44:51Yeah.

00:44:52Turducken.

00:44:53Have you seen that, where they stick a whole duck inside of it?

00:44:56They put a chicken in a duck, and then a duck in a turkey.

00:44:59That was from the great chef Paul Prudhomme.

00:45:01But yeah, so Dave's talking about a turkey's very big, and you pack it full of stuffing.

00:45:06It might not cook all the way through to the middle, so that's why you generally cook it on the side.

00:45:10But people have been stuffing stuff since forever.

00:45:15Those words have never been uttered.

00:45:17Those words...

00:45:18This is a highly educated man.

00:45:20I'm just running out of material.

00:45:22A highly educated man, and he just uttered words that have never been spoken.

00:45:26Well done, Christopher!

00:45:27Can we have a vote?

00:45:29Can we have an audience vote?

00:45:30Thank you, Chris.

00:45:31Has anyone heard?

00:45:33People have been stuffing stuff forever.

00:45:35People have been stuffing stuff forever.

00:45:37Hey, let's do another star vote.

00:45:39Let's talk about my favorite part of a Friendsgiving party, including this one.

00:45:44Going home.

00:45:45Do you make a big deal out of leaving, or do you slip out quietly before anyone notices?

00:45:50Your window opens now to vote on the extended goodbye.

00:45:54Five stars means you believe in giving each and every person a hug before leaving.

00:45:58One star means you're just going home, not going to war.

00:46:02Once the window closes on drawn-out exits, you'll vote on sneaking out quickly.

00:46:06Five stars means you believe in Irish goodbyes.

00:46:09One star means disappearing acts are strictly for magicians.

00:46:12Use your remotes to vote, or if you're on mobile, tap directly on the stars once to choose, then again to submit.

00:46:17Our guess you can vote in those menu books there, but what's everybody's philosophy on this?

00:46:22Becky, are you an Irish goodbyer?

00:46:24I usually say goodbye to everyone, and then I end up spending the night.

00:46:30Wow.

00:46:31Wow.

00:46:32Yes.

00:46:33Becky's an iconoclast, man.

00:46:35She's so good.

00:46:36I end up tucking in so we can do the morning one.

00:46:39People have been stuffing stuff forever.

00:46:41Can you help Chris with the stand-up?

00:46:42Can you help Chris with the stand-up?

00:46:43People have been stuffing stuff forever.

00:46:45That was good.

00:46:47That was really good.

00:46:49People have been stuffing stuff forever since Apicius.

00:46:51What was I supposed to talk about?

00:46:54Stuffing stuff forever.

00:46:55No, your other call tower is doing something back there.

00:47:00I'm just trying to make sure I don't burn this goddamn thing.

00:47:03Fig Mark Battlefield's got a giant mound of butter.

00:47:05We're back to the battle.

00:47:07So I think besides stuffing, which is in the oven, and that's got a lot of egg yolks and butter and just a lot of delicious things that you should only eat on this special occasion.

00:47:19This is also one of those things that I think you should only eat on a special occasion.

00:47:23And there's a very famous chef called, he passed a few years ago.

00:47:28His name was Joel Robichon.

00:47:29He had a restaurant called Maxime's.

00:47:31And I think in 1999 he was voted like the most, the greatest chef of all time.

00:47:35And he influenced a lot of different chefs.

00:47:38And it's crazy because if you think about a chef that would be that influential and he sort of changed the game in a lot of different ways.

00:47:45You would not think that his most famous iconic dish was mashed potato.

00:47:49Mmm.

00:47:50Pum puree.

00:47:51And that's what we're doing today.

00:47:53And it was so famous that all of us working in different kitchens, everyone makes this potato.

00:47:59And it's some version that you've probably tasted in a restaurant.

00:48:02But the original version was with a potato in France called L'orat.

00:48:05And it was very small, almost like a fingerling potato.

00:48:08And you cook these things in the moment per order.

00:48:10And you peel them while they're very, very hot.

00:48:13Because you want to make potato puree when it's hot.

00:48:16So the starches don't set.

00:48:18And so really the ratio is 50% potato that you pass through a food mill.

00:48:25And then you put through a temi.

00:48:27So I don't know if you saw Mark.

00:48:30He was passing the potato through, I don't know, can you show him what that is?

00:48:35It's basically a really fine sieve.

00:48:38So it's just like.

00:48:39It's a torture device for cooks and restaurants.

00:48:42Because it's just so dumb.

00:48:44Because you have to force this thing through with a lot of pressure to get it super, super fine.

00:48:49And you don't want to overwork it because then your potatoes are going to get gluey.

00:48:52So you take equal amounts of fat to the potato.

00:48:57And you want to find that ratio where it's about to break.

00:49:00Because there's too much fat of cream and butter or cream or butter and milk.

00:49:06And that's it.

00:49:08It's something that if you make in a restaurant, you taste maybe 200, 300 times a day.

00:49:14Which is why I'm okay not having to taste it all the time.

00:49:18What about yourself?

00:49:19No.

00:49:20It's very rich.

00:49:22But when people taste this, everyone's like, oh, this is one of the best things I could eat it all day long.

00:49:26Which is why I think I only make it for Thanksgiving, Thanksgiving time.

00:49:31Yeah.

00:49:32One time a year.

00:49:33I think this dinner ice cream could have some relation to this form of mashed potato.

00:49:41Dinner ice cream?

00:49:42Yeah, that you were talking about.

00:49:43Oh, breakfast ice cream.

00:49:44I mean breakfast ice cream.

00:49:45Like a.

00:49:46So like a mashed potato ice cream.

00:49:48Yeah.

00:49:49Yeah.

00:49:50I want what you're on.

00:49:51I don't know what you're talking about.

00:49:56No, no, no.

00:49:58So wait.

00:50:00Like a sweeter potato with cream and a lot of butter.

00:50:08Uh-huh.

00:50:09Like a sweet potato.

00:50:10Yeah, but you.

00:50:11You can do that.

00:50:12Marshmallows and almonds in there.

00:50:15Yeah, yeah, yeah.

00:50:16Keep going deeper into this.

00:50:17Keep going.

00:50:18I apologize for that terrible joke because this is fucking a great idea.

00:50:21Yeah.

00:50:22Yeah, yeah, yeah, yeah, yeah.

00:50:23We should do it.

00:50:24Again, the world knows now.

00:50:27That's the one thing we don't have is any sweet potato.

00:50:31So pumpkin pie we may or may not have.

00:50:35I don't know.

00:50:36He's got a pie coming out later.

00:50:37Chris actually made a pie.

00:50:39Did we make a sweet potato pie?

00:50:41Yeah.

00:50:42I've got.

00:50:43Did we make a sweet potato pie?

00:50:44No.

00:50:45Remember the boxes of mashed potatoes?

00:50:48Yeah.

00:50:49Oh yeah, like those flakes.

00:50:50You know what?

00:50:51Those flakes are good to like crust like a steak or pork chop in and you pan fry it.

00:50:55Yeah.

00:50:56Very nice.

00:50:57I gotta say it.

00:50:58I hate pumpkin pie.

00:50:59Pumpkin pie.

00:51:00Yes.

00:51:01Wow.

00:51:02You too?

00:51:03I don't like it either.

00:51:04Really?

00:51:05I like pumpkin pie.

00:51:06Pumpkin pie fam?

00:51:07Yes.

00:51:08I love it.

00:51:09I love it.

00:51:10I love it.

00:51:11Key lime pie.

00:51:12Yeah.

00:51:13Are you real?

00:51:14One million percent.

00:51:15Damn it Cho if I couldn't love you anymore.

00:51:16Yeah man.

00:51:17I love the tartness of like I like a tart dessert.

00:51:18Gotcha.

00:51:19Yeah.

00:51:20Yeah.

00:51:21No pumpkin pie.

00:51:22Just the pumpkin of it all.

00:51:24Yeah.

00:51:25Okay.

00:51:26Okay.

00:51:27Right to the.

00:51:28Right to the.

00:51:29Oh shit.

00:51:30I forgot.

00:51:31A bit of an after taste that sweet potato pie does it.

00:51:35Now this is the core of the issue.

00:51:37Sweet potato pie delightful.

00:51:38Absolutely.

00:51:39Pumpkin pie not so much.

00:51:40Yeah.

00:51:41Mmm.

00:51:42I disagree.

00:51:43I disagree.

00:51:44I really.

00:51:45It's a gore.

00:51:46Come on.

00:51:47Did you eat a lot of sweet potatoes growing up with your family?

00:51:50Right?

00:51:51I did.

00:51:52I did.

00:51:53Of course.

00:51:54I mean Korean families eat a lot of sweet potato.

00:51:56Yeah.

00:51:57You know what?

00:51:58I wasn't planning on this because I forgot to make the gravy.

00:52:02So traditionally you would make a gravy with flour, butter and cook that out and you would

00:52:09add the turkey stock which I have here.

00:52:13So I'm going to show everyone a trick that I wasn't planning on doing.

00:52:17There's this thing called wonder which is a deionized flour for everybody.

00:52:21That is a flour that won't get stuck together.

00:52:24Won't get clumpy.

00:52:25So this is a trick that I have never done on live TV.

00:52:32Let's do it.

00:52:33And we're going to make a gravy the way you're not supposed to make a gravy.

00:52:36Why you say that?

00:52:37Because this is not how you're supposed to make a gravy.

00:52:39Because of the ingredients?

00:52:40Yeah.

00:52:41The traditional way if I had the time I would cook the roux time permitting and then which

00:52:48is flour butter, equal parts flour butter.

00:52:50Then I would add the turkey stock.

00:52:52And again we made this turkey stock from the gizzards, the neck and sort of the trimmings

00:52:58of the turkey.

00:52:59You don't need that much turkey stock to make the gravy.

00:53:01So that's what we've got going on here.

00:53:03And then I would add that and you basically, you know, use that as a thickening agent.

00:53:09That's how you get a gravy.

00:53:10Yeah, but what's the shortcut?

00:53:11I like this.

00:53:12The shortcut now is.

00:53:13Don't feel bad about yourself.

00:53:14Go ahead, baby.

00:53:15I've never done it this way.

00:53:16So I'm just going to add butter because you do need fat in the gravy.

00:53:19And then I'm going to just pour this directly into this and stir.

00:53:23And fingers crossed that it actually comes out with no clumps.

00:53:27But you can't do this with this normal AP flour.

00:53:30Just like your regular flour, you can't do this.

00:53:32So when I said deionized, so what they do is they take water and flour and they make it

00:53:37like a glue and they sheet it out.

00:53:39They bake it and then they take that like cracker and they blitz it into a powder.

00:53:45So that's why it's called, it's a deionized flour.

00:53:48Here I am with food science that I barely understand myself.

00:53:51You buy that at a store?

00:53:54Yeah.

00:53:55What's the name of this?

00:53:57Brungras.

00:53:58There's only one brand of it.

00:54:00Brungras.

00:54:01But it's, you know, it's the blue.

00:54:03Go to the store and ask for the blue canister of deionized flour, I guess.

00:54:08No, it's called wonder flour.

00:54:11And this is something you might see in a lot of restaurants.

00:54:14It's also good for, say, if you have a piece of fish or meat that you want to just lightly coat.

00:54:20Let's just say you were making like chicken piccata and you have the chicken breast and you slice it, pound it out.

00:54:24You can coat this and it's not going to get clumpy at all.

00:54:27And it's so fine that it's going to get through all the crevices and then you can bread it.

00:54:31It's a great flour.

00:54:33Nice.

00:54:34But I would say this is what they don't teach in the culinary school.

00:54:38The dark arts.

00:54:39The dark arts.

00:54:40This is like, if this is Hogwarts, this is the dark arts class.

00:54:43Oh, I love the dark arts.

00:54:44And, you know, they're not teaching this.

00:54:46They're not teaching this.

00:54:47I love that it's in the coffee creamer container.

00:54:52It has like a similar texture.

00:54:55The DMV, that's what they have next time.

00:54:56Yeah, yeah, yeah.

00:54:57The coffee.

00:55:00While Dave is working this magic, let's find out if the majority of our audience prefer extended goodbyes or Irish goodbyes.

00:55:06You gave extended goodbyes two and a half star votes and you gave the Irish goodbyes three and a half star votes.

00:55:13That means the Irish goodbyes wins and you all are just sneaking out.

00:55:16Really?

00:55:17You're all sneaking out.

00:55:18What happened?

00:55:19We're pro?

00:55:20People sneak out of parties rather than saying goodbye.

00:55:22What's your move?

00:55:23100% sneak Irish goodbyes.

00:55:25Yeah, sneak out.

00:55:26Sometimes you're like, the host is like, you don't want to bother them.

00:55:30I think you're doing the right thing by sneaking out.

00:55:32Yeah.

00:55:33You're a bad person if you wait and say goodbye.

00:55:35Do you think any of you could pull off an Irish goodbyes tonight?

00:55:38Just leaving without saying goodbye to Dave before the show's over?

00:55:41Well, I want...

00:55:42Tisha.

00:55:43Tisha.

00:55:44Tisha.

00:55:45She don't.

00:55:46She don't.

00:55:47She don't.

00:55:48Tisha.

00:55:49Don't go.

00:55:50Tisha.

00:55:51Tisha's the only one not drinking, by the way.

00:55:56Oh, my God.

00:56:01Did you see the face of the show?

00:56:04Did you see the finger?

00:56:06That's a black church thing.

00:56:08I'm out.

00:56:09It means, excuse me.

00:56:12But I'm out.

00:56:14How's the trick going, Dave?

00:56:16I'm out.

00:56:17It doesn't have the color of a normal gravy, but it's gonna be good.

00:56:21I hope.

00:56:22What color?

00:56:23It's more of a bechamel.

00:56:24It's more like a white, white sauce.

00:56:25It's coccation tone.

00:56:26It's coccation tone.

00:56:27Oh, my God, dude.

00:56:30Maybe a little fish sauce.

00:56:31But it tastes pretty fucking good.

00:56:33It tastes fucking good.

00:56:35I don't get it.

00:56:36It matters.

00:56:37I don't understand how you do that.

00:56:39Yeah.

00:56:40I'm pretty sure if I was making that and I took a sample, I'd be like, well, you know what,

00:56:43you guys, we're not gonna have gravy.

00:56:47My first time making a roux, I had to phone six friends.

00:56:50I was like, what do you mean you slowly pour in the flour and stir it?

00:56:55Fucking exhausted.

00:56:56Standing over the stove for 10 minutes, you know?

00:56:59Yeah.

00:57:00That's hard to do, man.

00:57:02Well, I just think you dump everything in and that's how you make everything, but not the roux.

00:57:06Yeah.

00:57:07You slowly add and you stir.

00:57:08We good?

00:57:09Yeah.

00:57:10It's like a risotto.

00:57:11Actually not.

00:57:12Oh, no.

00:57:13Let's plate it.

00:57:14Bring it over so we can plate it.

00:57:15You have no idea what you're talking about.

00:57:16But what is, what is the, what's wrong with the lumpy gravy?

00:57:23Well, the reason why it's lumpy.

00:57:25That's a good question.

00:57:26The reason you don't want lump is not that there's nothing wrong with it.

00:57:29I've definitely served lumpy gravy to my family.

00:57:31I'm like, whatever.

00:57:32You don't want to because what it means is you have clumps of flour that are uncooked.

00:57:38So they're, they're pebbles.

00:57:39So when someone eats that, it's not that it's lumpy in the texture.

00:57:42It's that literally you're eating raw flour.

00:57:43But it's like a nice little burst.

00:57:45A little dumpling.

00:57:46A little dumpling in here.

00:57:47Yeah, it's a dumpling.

00:57:48It's like a fun little dumpling.

00:57:49Yeah.

00:57:50Yeah.

00:57:51I'm with you on that.

00:57:52I like lumpy mashed potatoes too.

00:57:53Yeah, I like lump potato.

00:57:54Mm-hmm.

00:57:55You don't want a burst of flour in your mouth.

00:57:58I don't know.

00:57:59Burst of flour in your mouth.

00:58:00You should be a food writer.

00:58:03I like that Joe's like, I like lumpy mashed potatoes after Mark just passed.

00:58:07Oh shit.

00:58:08It's a battle between mashed potatoes and butter.

00:58:13You're like the craziest sister of all time.

00:58:16I like lumps.

00:58:17So this gravy actually came out.

00:58:20Wow.

00:58:21Wow.

00:58:22That looks great.

00:58:23Wow.

00:58:24Next time we need to be sponsored by Wondra.

00:58:27God damn it, Chris.

00:58:28Look at this crystal gravy over here.

00:58:30It's just this white gravy.

00:58:31Oh wow.

00:58:32That's beautiful.

00:58:33It's Caucasian gravy.

00:58:34Right.

00:58:35Oh look at the birds.

00:58:36Wow.

00:58:37The battle of good and evil continues.

00:58:39That's beautiful.

00:58:40Wow.

00:58:41Oh wow.

00:58:42With the little greenery coming out of its butt.

00:58:46Fresh turd.

00:58:47I love it.

00:58:48Wow.

00:58:49It's beautiful.

00:58:50I didn't grow up eating quail.

00:58:51Did you guys?

00:58:52No.

00:58:53No.

00:58:54I thought it was illegal.

00:58:55It's another first.

00:58:56Oh boy.

00:58:57I did grow up as a pheasant.

00:58:58It's similar.

00:58:59Where'd you grow up?

00:59:00Oregon.

00:59:01Yeah, yeah, yeah, yeah.

00:59:02But like on homecoming my dad would be like, we've got fish.

00:59:03Oh boy.

00:59:04Oh boy.

00:59:05I did grow up as a pheasant.

00:59:06It's similar.

00:59:07Where'd you grow up?

00:59:08Oregon.

00:59:09Yeah, yeah, yeah, yeah.

00:59:10But like on homecoming my dad would be like, we've got pheasant bites.

00:59:15We were all in like our dresses and stuff.

00:59:16Pheasant bites?

00:59:17What?

00:59:18Pheasant poppers.

00:59:19Oh wow.

00:59:20They were like bacon wrapped.

00:59:21Bacon wrapped.

00:59:22With jalapeno and stuff.

00:59:23Dave.

00:59:24Water chestnut in the middle.

00:59:25Yeah, jalapeno.

00:59:26Yeah.

00:59:27Dave's talking about pheasant.

00:59:28T-shirt doesn't have a whole bit about pheasant.

00:59:31T-shirt doesn't have a whole bit about pheasant.

00:59:33T-shirt doesn't have a whole bit about pheasant.

00:59:35T-shirt doesn't have a whole bit about pheasant.

00:59:37T-shirt's never had quail.

00:59:38I've never had quail.

00:59:39Have you eaten food before?

00:59:40No!

00:59:41I don't think I have either actually.

00:59:42See, there you go.

00:59:43There you have it.

00:59:44And you have to talk like this.

00:59:46You don't have quail if you're eating the quail.

00:59:49That's so funny.

00:59:50Absolutely.

00:59:51Absolutely.

00:59:52It's a first for everything.

00:59:54Quail is mostly raised in a cage.

00:59:56I am a quail virgin.

00:59:59So is Chris.

01:00:03So is Chris.

01:00:04Yeah, I have never fucked a quail.

01:00:06I guess.

01:00:07I don't know.

01:00:08I'm a quail virgin.

01:00:09That is hilarious.

01:00:10You're a lobster virgin and a quail virgin.

01:00:11I am.

01:00:12That's funny.

01:00:13I'm excited.

01:00:14I don't even know what a quail looks like.

01:00:15I'm trying all the things.

01:00:16It looks like this.

01:00:17This is a quail.

01:00:18This is a tiny turkey.

01:00:19Do they fly?

01:00:20They do.

01:00:21They do fly.

01:00:22Oh, I don't know.

01:00:23They fly.

01:00:24We don't know.

01:00:25The little thing.

01:00:26We don't know.

01:00:27By the way, I want you guys to know, Tisha can cook.

01:00:28I can cook very well.

01:00:29She can cook.

01:00:30Yes.

01:00:31What's your specialty, Tisha?

01:00:32Not rice.

01:00:33Not rice.

01:00:34Not rice.

01:00:35Not rice.

01:00:36Not rice.

01:00:37I will cook up today.

01:00:38She will.

01:00:39I witnessed it.

01:00:40No, he brought me a rice maker.

01:00:41I brought you a rice cooker.

01:00:42He did.

01:00:43He did.

01:00:44That blew her mind.

01:00:45She had no idea what anything was going on.

01:00:47I told her how to measure it.

01:00:48She was like, why are we doing this?

01:00:50With the finger.

01:00:51She goes, let's just go to the Chinese restaurant and buy it.

01:00:52You taught her the finger method?

01:00:53I taught her everything.

01:00:54Wow.

01:00:55That's like pretty high level Asian stuff.

01:00:56Yeah, man.

01:00:57I even told her it was a secret.

01:00:58What's your specialty, Tisha?

01:00:59What's your specialty, Tisha?

01:01:00Not rice.

01:01:01Not rice.

01:01:02Not rice.

01:01:03Not rice.

01:01:04Not rice.

01:01:05Not rice.

01:01:06Not rice.

01:01:07I will cook up today.

01:01:08She will.

01:01:09I witnessed it.

01:01:10No, he brought me a rice maker.

01:01:11I brought you a rice maker.

01:01:12I even told her it was a secret.

01:01:13I go, don't share this with anyone.

01:01:15But tell everybody on live TV.

01:01:17Shut up.

01:01:18And then you still had to teach me even though I thought, oh, thank you so much.

01:01:23This is your fried bird to satiate the audience that voted for.

01:01:27It looks beautiful.

01:01:28It looks beautiful.

01:01:29Can I run to the bathroom and hit my indica pen?

01:01:31Yes.

01:01:32Can I join you?

01:01:33I know, girl.

01:01:34I got my edible.

01:01:35It's legal.

01:01:36It's legal.

01:01:37Andrew worked hard on that stuffing back there.

01:01:41Oh, my God, Andrew.

01:01:42I'm sorry.

01:01:43That's all right.

01:01:44I'm ready.

01:01:45I'm sorry.

01:01:46Shall we?

01:01:48Shall we?

01:01:49Any time to know what's going on here?

01:01:51Because I don't know what's going on.

01:01:52It's a battle between stuffing and vegetables.

01:01:55We put it in a crock pot and stuck it in an oven at 350 degrees and let's see who wins.

01:02:01Is it carrots or is it stuffing?

01:02:03Take it away, Andrew.

01:02:04I can't.

01:02:05So, like, this is turkey.

01:02:06Nice.

01:02:07And this is no meat.

01:02:08Oh.

01:02:09That's your personal stuffing.

01:02:11It's like the best bite of food I've ever had.

01:02:12The quail is really good.

01:02:13Really?

01:02:14It's just a bird.

01:02:15This is amazing.

01:02:16The bird tastes great.

01:02:17The gravy.

01:02:18The Caucasian gravy is heaven on earth.

01:02:20I mean, like, growing up I always thought, you know, because my brothers and I always

01:02:36wanted to just do what, like, the white families were celebrating Thanksgiving.

01:02:40I was like, oh, that Norman Rockwell shit.

01:02:42Yeah.

01:02:43Until, like, I went to one and I was like, this is not nearly as delicious as, like, the

01:02:47Thanksgiving's that we have because it's a hodgepodge of everything, right?

01:02:52Mm-hmm.

01:02:53So, you have Korean American stuff.

01:02:54You might have stuff from around the world because people would be coming over and it

01:02:58was always this, like, melting pot of stuff.

01:03:00And I hate using that word, but it was literally kimchi next to stuffing, next to my mom's braised

01:03:05short ribs and chapecha and, you know, these things that, because my aunts lived in America

01:03:10for so long, they, like, developed these weird American classes, put their spin on it.

01:03:15And I was always sort of embarrassed by it until I realized, like, oh, this is actually

01:03:19the best way.

01:03:20Yeah.

01:03:21Right?

01:03:22So, I don't know.

01:03:23Did you guys grow up having this smorgasbord?

01:03:25Yeah.

01:03:26We did.

01:03:27Right?

01:03:28Yeah.

01:03:29Mm-hmm.

01:03:30I don't know why they put lasagna in the Thanksgiving menu, but.

01:03:33What was your favorite?

01:03:34I'm gonna reach over you.

01:03:35No, please do.

01:03:36What was your favorite thing on the table?

01:03:37You want some of the stuffing?

01:03:38It's always the baked macaroni cheese.

01:03:40Mm-hmm.

01:03:41The olives.

01:03:42I don't wanna look at your back.

01:03:43Becky, did you have the Norman Rockwell?

01:03:44Yeah.

01:03:45Sorry, we had the Norman Rockwell ass meal.

01:03:47I don't know if my shirt gives it up, but.

01:03:50No flavor at all.

01:03:51Did you just add?

01:03:52What'd you say?

01:03:53I go, what's your favorite, what was your favorite thing at Thanksgiving dinner?

01:03:56She goes, the baked macaroni and cheese.

01:03:58And I go, why?

01:03:59And she said, because I made it.

01:04:01Well, I'm sure it's delicious.

01:04:06But Chang, at those sort of hodgepodge melting pot Thanksgiving, there was a turkey, right?

01:04:11What are you going?

01:04:12Yeah, and my mom would burn it every year.

01:04:13No!

01:04:14Yeah.

01:04:15My mom threw one in the woods one year.

01:04:16Wait, what?

01:04:17What's so mean?

01:04:18Sarah overcooked it and it was dry and she put it and stabbed it and was like, it's just

01:04:23done.

01:04:24She's like, I overcooked it.

01:04:26Dried her with a dick.

01:04:27You know, there's, there's, like my, I wish my mom would throw it in the woods.

01:04:30Sometimes because I don't know why it was like pathological.

01:04:33She had to put honey on it.

01:04:35And even when I started to cook professionally, I would tell like, mom, you just can't put

01:04:38honey on it because it will burn.

01:04:40Maybe you could put it later on in the process.

01:04:42But every year we would have a burned turkey because she put honey on it and she couldn't

01:04:46stop herself.

01:04:47And now my, my mom has passed and now I think like, maybe I should just burn this fucking

01:04:53turkey.

01:04:54Right?

01:04:55The hodgepodge.

01:04:56Yeah.

01:04:57Tradition.

01:04:58This is really nice.

01:04:59But it's also like the one time of the year where like families like ours are also trying

01:05:02to do the thing.

01:05:03We're all having the turkey.

01:05:04We're all trying to do the same thing.

01:05:06So, you know, it's beautiful.

01:05:07And I think she knew what she was doing.

01:05:08She just was punking her kids.

01:05:10She's like, shut up.

01:05:11Don't tell me.

01:05:12I gave birth to you.

01:05:13Shut up.

01:05:14Exactly.

01:05:15Well, so this is not the end of the meal.

01:05:17We do have a couple more.

01:05:18There's a lot more to come.

01:05:19Honestly, there's a lot more to come.

01:05:21Oh my gosh.

01:05:22And one of the things is a little surprise we have that's been working outside.

01:05:26We've got a little clip of what's been going on today.

01:05:29So, just outside we've been roasting.

01:05:32We've been burning down this wood.

01:05:34This is a mix of hickory and oak and fruit wood.

01:05:38And on top of this burning embers is this pig from Peds and Barnett.

01:05:48Oh, wow.

01:05:49Which is grown right outside of Yosemite, like a really slow growth pig.

01:05:53That was awesome.

01:05:54It never eats corn or soy.

01:05:55It just lives outside its whole life.

01:05:57And so Josh is a master of open fire cooking.

01:06:02A lot of people talk about ember cooking.

01:06:04Josh knows what he's talking about.

01:06:06He's pioneered a lot of the cooking.

01:06:08Watch your words, Josh.

01:06:09He's been out there all day long mopping this thing down with bacon fat from Benton's Bacon,

01:06:14putting some sea salt on there.

01:06:16This is literally outside of our studio.

01:06:19This has been happening all day long.

01:06:21Chris, I'm sorry.

01:06:22I have to interrupt you.

01:06:23I just want you to know this episode, Tisha hasn't seen three out of the four beets being served today.

01:06:29She screamed for her life when the pig came to the table.

01:06:32I'm sorry.

01:06:33She went like this.

01:06:34She was like.

01:06:35There's been a lot.

01:06:36There have been a lot of heads today.

01:06:38No, no.

01:06:39We got to get the angle because I was looking you right in the eyes and I was like, whoa,

01:06:42she's genuinely freaked out.

01:06:44I've never seen it.

01:06:46Chef is back here.

01:06:48Chef Skeens.

01:06:49He opened Saison in 2009 as a pop-up.

01:06:52Took it all the way to one of the best restaurants in the world.

01:06:55Three Michelin stars.

01:06:56He's just unceremoniously going to cut that thing into pieces.

01:07:01I heard you guys don't eat pork though.

01:07:03Or somebody doesn't.

01:07:04I don't eat pork.

01:07:05Yeah.

01:07:06That's why.

01:07:07I do.

01:07:08That's why.

01:07:09We didn't tell Josh.

01:07:10We didn't tell Josh.

01:07:11But son of Seattle.

01:07:12Yes.

01:07:13My way from Seattle.

01:07:14Yes.

01:07:15You guys eat a lot of salmon.

01:07:16Yes, we do.

01:07:17And cedar plain salmon at that.

01:07:18And that's what we did.

01:07:19Wow.

01:07:20That looks amazing.

01:07:21That looks beautiful.

01:07:22This is the best stuffing I've ever had.

01:07:31Same.

01:07:32Andrew.

01:07:33Yes.

01:07:34He said it's the best stuffing he's ever had.

01:07:35No way.

01:07:36Yes, for sure.

01:07:37Mark, can you help me plate this?

01:07:39For them?

01:07:40Are those carrots or apricots?

01:07:42In the stuffing.

01:07:44They're...

01:07:45Mandarins.

01:07:46Mandarins.

01:07:47That's a Dave Arnold mom's recipe.

01:07:50The shocking twist of it is the mandarin canned mandarin oranges.

01:07:54And the genius of it is because it has that sweetness.

01:07:56And again, I think balance should be just a little bit of sweet

01:07:59and the things that you can taste in your palate.

01:08:00Salty, sweet, sour, bitter, and umami.

01:08:03And it has the sweetness from the syrup and it just sort of works.

01:08:08Josh, what are the sort of prized bits you're going to be done here?

01:08:11You want to plate them?

01:08:12One.

01:08:13You'll love it.

01:08:14Well, we got...

01:08:15I wanted a little bit of southern barbecue with some grass.

01:08:19Crispy skin.

01:08:20So...

01:08:21I mean...

01:08:22The shoulder?

01:08:23Really?

01:08:24The belly?

01:08:25Dave, I'm sorry.

01:08:26He's messing with me.

01:08:27No, but Tisha's very freaked out by the presentation.

01:08:30But this is a good thing because now you get to see it for the first time.

01:08:32I need to see it.

01:08:33Just go like this.

01:08:34Just pretend it wasn't there.

01:08:35Nope.

01:08:36It also looks like he's kind of smiling.

01:08:37Aw, man.

01:08:38We were going to put an apple in the mouth open.

01:08:39That doesn't matter.

01:08:40No.

01:08:41No.

01:08:42No.

01:08:43No.

01:08:44No.

01:08:45No.

01:08:46No.

01:08:47No.

01:08:48No.

01:08:49No.

01:08:50No.

01:08:51No.

01:08:52No.

01:08:53No.

01:08:54We were going to put an apple in the mouth open and fight it.

01:08:56Looks like he went out half.

01:08:57That didn't help anything.

01:08:58He doesn't think he's laughing.

01:08:59Mark's going to read a passage from Charlotte's Web?

01:09:00It's a children's book.

01:09:01Come on, guys.

01:09:02Yeah, yeah.

01:09:03Yeah, yeah.

01:09:04He's like I wasn't happy here anyways.

01:09:05Yeah, yeah, yeah.

01:09:06Yeah.

01:09:07So the pig, you know, I know, Joe, you don't dig on swine, but lechon, a big deal in Filipino

01:09:16cooking.

01:09:17Very big.

01:09:18That's lechon right there.

01:09:19That is lechon.

01:09:20Yup.

01:09:21That's it.

01:09:22That's at every birthday party.

01:09:23Oh, really?

01:09:24Yeah.

01:09:25Oh, wow.

01:09:26That's a big thing right there.

01:09:27So the Filipinos, as Nico well knows, very good pork cooks.

01:09:31I'm just saying, what country and ethnicity makes the greatest pig in the world?

01:09:38That's a tough question.

01:09:39So South America, got it going on.

01:09:42Cuba.

01:09:43Columbia.

01:09:44You got it.

01:09:45Columbia.

01:09:46Korea.

01:09:47China is really...

01:09:48Hong Kong.

01:09:49There's siu-yuk in China.

01:09:51But I'm going to go, not just because I'm being a homer here, I think American barbecue,

01:09:58a whole hog, you know, people like Rodney Scott, just that to me is like the highest

01:10:03form for me.

01:10:04As much as I love crispy skin like this, right?

01:10:07That's very crispy.

01:10:08It's good.

01:10:09And I think, you know, Josh is trying to make an homage to all kinds of pork cookery.

01:10:12So this is a little bit of South American.

01:10:15This is a little bit of Cantonese.

01:10:16This is definitely American South.

01:10:18So this is very special.

01:10:20What did you season it with?

01:10:23Bacon fat.

01:10:24Bacon fat.

01:10:25Bacon fat.

01:10:26Wow.

01:10:27He's the Ernest Hemingway chef.

01:10:30Very concise.

01:10:31It's bacon fat.

01:10:32So it's...

01:10:33Chris said Alan Benton, he's our good friend, and he has this amazing place called Benton's

01:10:39Country Smoked Hams, and we use a lot of his products at a restaurant.

01:10:42That's one of his hams right there.

01:10:44And he has this bacon that is smoked over hickory and is so intense.

01:10:47And the fat is so, so flavorful.

01:10:50And that's what we based this...

01:10:52Wow.

01:10:53You know.

01:10:54Oh, wow.

01:10:55Uh, Nico.

01:10:56What do you think the best...

01:10:58Who are the best pig roasters in the world?

01:11:00You know, like I said, my family's watching.

01:11:02I gotta say it.

01:11:03Philippines.

01:11:04Mmm.

01:11:05Hey, listen.

01:11:06Le Chon, but Le Chon is something else.

01:11:09It really is something else.

01:11:10Uh, I think I know who Josh would say, but I'm gonna stand up for the...

01:11:13For my people.

01:11:14I think the Chinese do it best.

01:11:15I got it.

01:11:16I got a second of that.

01:11:17Ooh.

01:11:18No.

01:11:19Pretty good.

01:11:20No.

01:11:21Thank you so much.

01:11:22Why?

01:11:23Wait, it's not done, man.

01:11:24Come on.

01:11:25Let me just put this in front of you.

01:11:26Oh, wow.

01:11:27Oh, that looks good.

01:11:28I love the questions.

01:11:29Wow.

01:11:30I didn't get the good stuff on there yet.

01:11:31No, no.

01:11:32You can add it on later, but I wanted them to get started.

01:11:33Oh, wow.

01:11:34This is so good.

01:11:35Gosh.

01:11:36That's lightly smoked.

01:11:37Mmm.

01:11:38It's cured in sugar, salt.

01:11:40Mmm.

01:11:41That's really good.

01:11:42It's so good.

01:11:43Mmm.

01:11:44Guess what?

01:11:45What?

01:11:46Yeah.

01:11:47I don't eat salmon.

01:11:48You don't eat salmon either?

01:11:49Nope.

01:11:50But it's tasty.

01:11:51I love the smoky flavor.

01:11:52Wow.

01:11:54We cooked it on the same fire that the pig was roasting on.

01:11:57Word.

01:11:58No, no.

01:11:59Separate.

01:12:00Separate.

01:12:01An adjacent fire.

01:12:02Adjacent fire, but like, you know, heat has...

01:12:05Thermal dynamics works and...

01:12:06It had its own room.

01:12:07Does it work?

01:12:08Does it work?

01:12:09Does it work?

01:12:10I'm just grateful that you're trying things out.

01:12:13Listen.

01:12:14Can I just say you're the best kind of diner because you're trying new things out instead

01:12:18of saying, oh, I don't want to eat that.

01:12:19So thank you for being so gracious with us.

01:12:23There you go.

01:12:24Yeah.

01:12:25And we'll move this pork away from my pork eaters.

01:12:27How's the pig, Dave?

01:12:28Can I have some mashed potatoes?

01:12:30Yes, you may.

01:12:31You know how sometimes salmon can be very fishy?

01:12:34Yeah.

01:12:35This is not that.

01:12:36It's very light.

01:12:37Yeah.

01:12:38I love the smoky flavor.

01:12:40Is that the preparation?

01:12:41Mm-hmm.

01:12:42Oh, see.

01:12:43So we lightly cure it.

01:12:44So it has a little bit of salt flavor and sweetness.

01:12:47Yeah.

01:12:48No, no.

01:12:49So, yeah.

01:12:50And this pig is, we're gonna, trust me, there's so many people on the staff, it's gonna get

01:12:55eviscerated a little bit.

01:12:56Yeah.

01:12:57We can hand some out to the crew right now, too.

01:12:59It's gonna be left as that face.

01:13:00How is it, Dave?

01:13:01How's the pig?

01:13:02Mmm.

01:13:03I'll be the judge.

01:13:05That face like this.

01:13:08Hey, not every day you get a three mission star chef and just be like, yeah.

01:13:13Honestly, honestly, he's just incredible.

01:13:15He's sat outside all day for us.

01:13:18So good.

01:13:19Absolutely incredible.

01:13:20Mmm, that skin looks delicious.

01:13:21I also serve this with a pickle.

01:13:23So you guys got it.

01:13:24We just smashed some garlic, salt, I put a little agave for sweetness, and some cherry

01:13:30vinegar.

01:13:31Honestly, if there was any other acidity, I would have used that.

01:13:33Lemon juice, rice wine vinegar.

01:13:35Mmm.

01:13:36And that has a nice counterbalance to the fattiness from both the fish.

01:13:41Because salmon is very unctuous and fatty.

01:13:43Yes.

01:13:44And clearly pork has a lot of that going on, too.

01:13:46So I think pickles go very, really well.

01:13:49I like it.

01:13:50And we just made that instantly.

01:13:52Yeah.

01:13:53So your job is not done yet, either.

01:13:55No.

01:13:56So now this is a dish that everyone can eat.

01:13:59And I know the plates are piling up, so apologies.

01:14:04I'm gonna eat it.

01:14:05I'm gonna eat it now.

01:14:06Yep.

01:14:07Yep.

01:14:08It's a first for me, me and you.

01:14:09Hey, this is the best date I've ever had besides my wife with Grace.

01:14:22Good God, man.

01:14:23I'm in a lot of trouble.

01:14:24I mean like you would though.

01:14:26I'm gonna eat it now.

01:14:27Yep, yep.

01:14:28It's a first for me, me and you.

01:14:30Hey, this is the best date I've ever had

01:14:31besides my wife with Grace.

01:14:33Stop saying that to me.

01:14:35Good God, man.

01:14:36I'm in a lot of trouble.

01:14:37Joe, we were sort of joking before we went live,

01:14:40like you kind of made your reservation here at the,

01:14:42we call this like an exclusive restaurant,

01:14:45on your way out.

01:14:45This is kind of your idea to do the Friendsgiving thing.

01:14:47Yes.

01:14:48Do you typically do a Friendsgiving or like,

01:14:50what is your Thanksgiving thing?

01:14:51No, this is my first time.

01:14:52Just like that.

01:14:53Asthesia right away to do this.

01:14:56I'm like, please do this.

01:14:59No, I usually cook for about 30 to 40 people.

01:15:02Whoa.

01:15:03Do you?

01:15:04I ain't doing that no more.

01:15:05Yeah, stop that.

01:15:06That's not even fun.

01:15:07No, that's dumb.

01:15:08That's expensive.

01:15:10It's just tiresome.

01:15:11Yeah, what you do is you buy it somewhere

01:15:13and then you just don't say anything.

01:15:15Right, and then we eat it, and then we eat it.

01:15:17Don't say anything.

01:15:19What we can do is just package this up

01:15:22and then you can serve this for your friends and eat it all.

01:15:24Hey, I will freeze all of this.

01:15:26And re-what, re-what?

01:15:28Re-heat.

01:15:29There you go.

01:15:30Re-heat.

01:15:31Yeah.

01:15:32What is the word for the sokarat,

01:15:34which is the, you know, in Korean it's nurangji,

01:15:36what is the word in the Philippines for the crunchy bottom?

01:15:39Hey, Nico.

01:15:40What's the name for the crunchy bottom?

01:15:43It's the crunchy bottom.

01:15:45All right.

01:15:46Thank you, Nico.

01:15:47Thank you, Nico.

01:15:48Thank you, Nico.

01:15:49That's the correct top.

01:15:50Direct translation.

01:15:51I'm excited.

01:15:52Yeah, this looks amazing.

01:15:55So, all I did was add some scallions and, um...

01:15:58Mandy's gonna pass out some of this pork

01:16:00because it's topping out just to people.

01:16:02Oh, really?

01:16:03I think.

01:16:04Again, this is our Filipino-inspired paella.

01:16:07Okay, okay.

01:16:08Came away.

01:16:09I'm sorry.

01:16:10Thank you so much.

01:16:11Thank you so much.

01:16:12And there's crab meat.

01:16:13Stuffed inside the lobster body.

01:16:16Gosh.

01:16:17But you were saying that,

01:16:18did you achieve a little sokarat on there?

01:16:19I did, I did.

01:16:20A little crunchy.

01:16:21You know what, like,

01:16:22I'm really proud of myself right now.

01:16:24This is the prized bit of paella.

01:16:26This is the worst thing to do,

01:16:27because, like, you never want to take something

01:16:29from a culture that's so prized,

01:16:31whether it be Spain or the Philippines,

01:16:33and, like, totally fuck it up.

01:16:34So, I think this came out really nice.

01:16:37Let's go spit all the meat out.

01:16:38I did want to...

01:16:39We didn't talk about this

01:16:40when you started making the rice,

01:16:41and I don't want to dig you deeper into a hole.

01:16:42You're already in, Dave.

01:16:43But, um...

01:16:44That's nice.

01:16:45Generally speaking,

01:16:46what's up with European cultures

01:16:47cooking rice without a lid?

01:16:49I don't know.

01:16:50I'm not wading into those waters, Christopher.

01:16:53No.

01:16:54I already got enough trouble

01:16:55for talking about risotto,

01:16:56which I love!

01:16:57Am I eating lobster,

01:16:59or am I eating the crab?

01:17:00Right now you're eating crab.

01:17:02This is the lobster meat in there.

01:17:04That's the lobster?

01:17:05Yeah.

01:17:06Okay, so let me try that first.

01:17:08You are one of the best diners.

01:17:10Listen, I'm not playing games.

01:17:12You're better than I am.

01:17:13If I don't like it,

01:17:14I'm not eating it.

01:17:15I mean, divorce?

01:17:16Say it again.

01:17:17So there's a lot of eating going on right now,

01:17:19and I'm going to take this opportunity

01:17:20to mention that Dinner Time Live

01:17:22will be taking a break for Thanksgiving next week,

01:17:24but when we come back in two weeks,

01:17:26Dave will be cooking a menu of your choosing.

01:17:29So this vote is for the at-home audience only.

01:17:31Our guests, you're free to just eat and enjoy.

01:17:34When we come back from break,

01:17:36we're going to do some time traveling.

01:17:38Which decade would you like Dave to draw inspiration from?

01:17:42Should we go back 100 years to the roaring 20s,

01:17:46or would you like us to go full 70s disco?

01:17:49Perhaps you only live in the now

01:17:51and want us to stay here in the 2020s,

01:17:53or should Dave predict the future of food

01:17:56and cook a menu from the year 2070?

01:17:58Voice your opinion by using your remotes

01:18:00or double-tapping those mobile devices.

01:18:02Heaven on it.

01:18:03What do you think?

01:18:04It's like a big-ass shrimp.

01:18:06That's exactly what it is!

01:18:08That's what it is.

01:18:09Big-ass shrimp.

01:18:11Stuff and stuff and stuff.

01:18:15We saw lobster the big-ass shrimp.

01:18:17It's like a big-ass shrimp.

01:18:19Like a big-ass shrimp.

01:18:20Yeah.

01:18:21And they're from...

01:18:22It's not fishy either.

01:18:23No, they're literally from the waters of California.

01:18:26Really?

01:18:27And Spiny Lobster is seasonal,

01:18:29and they're a real celebration.

01:18:30We wanted you guys to have, you know,

01:18:32something that was of the season.

01:18:34See, that's my problem.

01:18:35I was a cheap date.

01:18:36I need to...

01:18:37Okay.

01:18:38Yeah.

01:18:39Mm-hmm.

01:18:40See, that's the problem.

01:18:41This is good.

01:18:42I ain't no cheap date no more.

01:18:43That's all right.

01:18:44I'm in trouble.

01:18:45All right.

01:18:46Oh, this is good.

01:18:48Mm-hmm.

01:18:49And, um...

01:18:51Christopher.

01:18:52Yeah.

01:18:53Oh, yeah.

01:18:54Sorry, I was looking at this pork

01:18:55that Mandy's handing out over here.

01:18:56Mm.

01:18:57Um...

01:18:58What are these such little-ass shrimp?

01:19:00People may not know this,

01:19:02but Chris gave you a slice

01:19:05of something he was working on

01:19:06for today's show.

01:19:07Mm.

01:19:08And normally, like,

01:19:09he's like a little brother to me.

01:19:10Not that little, but like, um...

01:19:12No, no.

01:19:13No, I'm in age.

01:19:14I'm in age, dude.

01:19:16We're big-boy Asians.

01:19:17Don't you know that I'm not meanin' that way?

01:19:19Um...

01:19:20Like, little is an age difference.

01:19:22Okay.

01:19:23Um...

01:19:24And I always give him shit,

01:19:25but I was genuinely surprised

01:19:26at how delicious the dessert

01:19:27he made yesterday was.

01:19:28Mm.

01:19:29Mm.

01:19:30So, um...

01:19:31It was...

01:19:32I got it.

01:19:33Shockingly good.

01:19:34Really?

01:19:35And he made a key lime pie,

01:19:36and I think it was the best thing

01:19:37he's ever made.

01:19:38But, uh, I wouldn't be a bigger brother

01:19:39if I didn't sort of put the standard out there.

01:19:40I was like,

01:19:41now we have to see if we can make it

01:19:42two times in a row.

01:19:43Yeah.

01:19:44Dude.

01:19:45Right?

01:19:46Is that good or not really?

01:19:47Is that not your thing?

01:19:48I've learned to appreciate it.

01:19:49Mm.

01:19:50I actually think I was really, uh,

01:19:51like, dumb in a lot of ways,

01:19:52but as a younger cook, I was like,

01:19:54oh, I just gotta...

01:19:55I wanna work with, like,

01:19:56meat and fish and all the savory stuff.

01:19:58And then later, you realize, like,

01:20:01oh, learning how to cook with pastry

01:20:02and to have precision

01:20:04and learn flavors and techniques,

01:20:06to me, that's just a...

01:20:07That's the ultimate.

01:20:08That's, like,

01:20:09another way of sort of

01:20:11becoming more well-rounded.

01:20:12Mm.

01:20:13Mm-hmm.

01:20:14And it's just not my forte,

01:20:15which is why I try to hire

01:20:16the best pastry chefs.

01:20:17Right.

01:20:18And Chris might have a...

01:20:19Chris is your...

01:20:20Well...

01:20:21That didn't work out nearly

01:20:22as well as I wanted to.

01:20:23I...

01:20:24I appreciate the shout-out, Dave,

01:20:25but I wanted to bring attention

01:20:26to somebody else.

01:20:27I wanted to pass the love

01:20:28on to somebody else here.

01:20:29So talk about Friendsgiving, right?

01:20:31We always wanted to bring people

01:20:32that, um, are offering their...

01:20:35their...

01:20:36sort of the things they're good at making

01:20:38when this is what they do

01:20:39for Thanksgiving.

01:20:40They bring in their special thing,

01:20:41and this guy over here, Jimmy,

01:20:43for...

01:20:44for many, many episodes...

01:20:51You know, he...

01:20:52This guy,

01:20:53always when the show ends,

01:20:55when everyone's away,

01:20:56he feeds everybody ice cream

01:20:58that he makes.

01:20:59Hand-cranks it

01:21:00in this old-fashioned

01:21:02ice bucket thing.

01:21:03Jimmy is, like,

01:21:04the closest to the action,

01:21:05and nobody ever...

01:21:06He just...

01:21:07You've seen him his whole show.

01:21:08He just, like,

01:21:09next to Dave.

01:21:10Jimmy!

01:21:11Without even...

01:21:12Without being asked,

01:21:13without doing anything,

01:21:14he has been making

01:21:15homemade ice cream

01:21:16in this bucket

01:21:17and bringing it

01:21:18for the whole crew

01:21:19all season long.

01:21:20Wow!

01:21:21This is coffee ice cream.

01:21:22And here's the deal.

01:21:23He didn't even know

01:21:24he was going to be

01:21:25on the show today.

01:21:26I don't know if you know this,

01:21:27he still isn't.

01:21:32So, uh,

01:21:33that just is, like,

01:21:34the kind of crew

01:21:35that we have here.

01:21:36So, again, like,

01:21:37that we have some of the

01:21:38most amazing, talented team

01:21:39here that makes the show

01:21:40possible.

01:21:41And this guy just makes

01:21:42ice cream every week,

01:21:43almost.

01:21:44Would you say you're

01:21:45thankful for the crew

01:21:46here, Dave?

01:21:47Very thankful, Christopher.

01:21:51This is, like, the real deal,

01:21:52too.

01:21:53Chris, you gotta...

01:21:54This is all you.

01:21:55I gotta serve the ice cream.

01:21:56You gotta land this plane, man.

01:21:58That's the ice cream you saw,

01:21:59like, in Little House

01:22:00on the Prairie.

01:22:01Yes.

01:22:02Like a wooden pail.

01:22:03Where do you get a pail like

01:22:04that, Jimmy?

01:22:05Is he mic'd up?

01:22:06Where's that pail from, Jimmy?

01:22:07Where'd you get this

01:22:08ice cream pail?

01:22:09Where'd you get this

01:22:10ice cream pail?

01:22:11Where'd you get this

01:22:12ice cream pail, bro?

01:22:13Where'd you get this

01:22:14ice cream pail, bro?

01:22:15Where'd you get that pail from,

01:22:16Jim?

01:22:17Nice.

01:22:18Coffee ice cream, too.

01:22:19I got the ice cream.

01:22:20You got the cake.

01:22:21I love that.

01:22:22See, what I'm gonna do

01:22:23this Thanksgiving,

01:22:24I'm gonna get that pail.

01:22:25Yeah.

01:22:26And then I'm gonna put,

01:22:27like, a Baskin-Robbins

01:22:28inside.

01:22:29That's what I'm talking

01:22:30about.

01:22:31Look at you.

01:22:32What flavor is this?

01:22:33Coffee.

01:22:34Coffee.

01:22:35If I could box that up.

01:22:37I know we get a lot of

01:22:40questions like,

01:22:41who's gonna eat all that food?

01:22:42Does it all go to waste?

01:22:43Nothing goes to waste.

01:22:44Nothing goes to waste.

01:22:45Often times,

01:22:46last time,

01:22:47we packed up everything,

01:22:48Joe gave it to his son.

01:22:49Yup.

01:22:50And guess what I did?

01:22:51I reheated it.

01:22:52I did.

01:22:53Hey.

01:22:54You're an artist.

01:22:56It's artisan.

01:22:57It's amazing.

01:22:58What kind of pie is this one?

01:22:59This is a key lime pie.

01:23:00Key lime.

01:23:01It's got some sweetened coconut

01:23:04in the crust.

01:23:05Wow, yum.

01:23:06And you made this.

01:23:08I made this at home last night.

01:23:10Wow.

01:23:11I had no idea you had,

01:23:13like, skills in the kitchen,

01:23:14Chris.

01:23:15Look at that.

01:23:16Wow.

01:23:17The reason why Chris wanted

01:23:19to start off with that question

01:23:20of can you claim authorship

01:23:23if you just reheat something

01:23:25or buy something?

01:23:26Yeah.

01:23:27Oh, my God.

01:23:28Is this something you bought,

01:23:29Christopher?

01:23:30I did not buy this,

01:23:31Steve.

01:23:32David, I did not buy this.

01:23:33Okay.

01:23:34You did.

01:23:35I just reheated this.

01:23:36I just reheated it.

01:23:38I love the fact that

01:23:39Chris has a shirt on

01:23:40that looks clearly like

01:23:41it was still folded

01:23:42before he got here.

01:23:43Honestly,

01:23:45it was in the back of my car.

01:23:46It was in the trunk of my car

01:23:48this morning.

01:23:49Hey.

01:23:50You can literally put

01:23:51the pins back in

01:23:52and sell it again.

01:23:53There's still pins in it,

01:23:54I think.

01:23:55Thank you so much.

01:23:56There you go.

01:23:57Thank you so much.

01:23:58That coffee ice cream

01:23:59is something else.

01:24:00Oh, my gosh.

01:24:01My goodness.

01:24:02Wow.

01:24:03Jimmy.

01:24:04Hey, Jimmy.

01:24:05If you want a career change,

01:24:06I think we should do it.

01:24:07Yep.

01:24:08Oh, my gosh.

01:24:09Time to get in front

01:24:10of the camera, man.

01:24:11One more.

01:24:12Tastes like real coffee.

01:24:13This tastes better

01:24:14than any coffee ice cream

01:24:15I've ever had.

01:24:16And I'm a coffee ice cream

01:24:17concierge.

01:24:18I can actually taste the

01:24:19wood from the bucket.

01:24:20Oh, wow.

01:24:21That ice cream.

01:24:22Is there cinnamon?

01:24:23Nutmeg?

01:24:24What is in that?

01:24:25It's a little bit of

01:24:26Jimmy's Sweat.

01:24:27Jimmy.

01:24:28Jimmy's Sweat is in

01:24:29the ice cream.

01:24:30And Jimmy agreed that he

01:24:31was going to say something,

01:24:32and he's saying nothing.

01:24:33But we love you regardless,

01:24:34Jimmy.

01:24:35Thank you for the ice cream.

01:24:36That camera's not even on.

01:24:37He's the only one here.

01:24:38This is the best ice cream

01:24:39ever.

01:24:40This is so good.

01:24:41Oh, you gotta taste the pie.

01:24:42Yeah, this is really good.

01:24:43Joe Coy.

01:24:44Jamie, have you been making

01:24:45ice cream all your life?

01:24:46Nod, if you've been making it

01:24:47since you were a kid.

01:24:48No.

01:24:49That's hilarious.

01:24:50Wait, is there a nutmeg in

01:24:51this?

01:24:52Jimmy.

01:24:53Jimmy, TJ has a question

01:24:58for you.

01:25:00Can you please answer it?

01:25:01It has to be yes or no,

01:25:02though.

01:25:03Is there a nutmeg in here?

01:25:05No.

01:25:06No.

01:25:08He couldn't get him in the

01:25:09mouth.

01:25:10No.

01:25:11Because I know

01:25:12We couldn't get him to talk, y'all.

01:25:14We tried.

01:25:16We freaking tried.

01:25:19Before we wrap up, we have to find out which decade will be the menu theme for the next episode.

01:25:25Our audience has spoken.

01:25:26Whoa, whoa, whoa.

01:25:27If it's not the right decade, I am not showing up.

01:25:30I'm not showing up.

01:25:30I'm not going to do it.

01:25:31Our audience has spoken, and the majority have chosen 2070.

01:25:36So Dave will be future tripping when we come back.

01:25:40So the audience could vote.

01:25:42Last week or two weeks ago, they voted for the show we did with Aziz and Cord,

01:25:47that the food choices were Athens, Greece, Rome, Italy, San Sebastian, and Jacksonville, Florida.

01:25:56And they chose Jacksonville.

01:25:58And it wound up being one of the best menus I think we've ever made.

01:26:01Really?

01:26:02Because you do the homework, and you're like, oh, there's so much going on there food-wise in the foodways.

01:26:06Hey, Jimmy's ice cream's fine.

01:26:08What's up with that?

01:26:08How's that pie?

01:26:09The pie is so good.

01:26:11Come on.

01:26:11The pie is so good.

01:26:12Hey, he's had enough compliments today.

01:26:14We've reached the compliment threshold.

01:26:17He's like a gremlin.

01:26:18We can't give him any more.

01:26:19Don't speak me a compliment after 7 p.m.

01:26:23But we were busy eating.

01:26:25I don't know if you guys heard.

01:26:27This week's vote for the following week was food that I had to cook from the 1920s, the 1970s, present day?

01:26:35Present day.

01:26:35Or 2070, every 50-year increment.

01:26:39And they chose 2070.

01:26:40What did you want to be?

01:26:43He wanted to be.

01:26:44The 1970s.

01:26:45Because, you know, he's going to have to dress up in, like, the 70s.

01:26:49And, you know, I was, like, joking that it's, like, the 70s.

01:26:51Everyone's going to be on cocaine.

01:26:52No one's going to be hungry.

01:26:53So we'll be all good.

01:26:55Hilarious.

01:26:55Now, when you get 2070, what are the first thoughts in your artist's brain?

01:27:01Like, uh, artist's brain?

01:27:04That's you, not me.

01:27:05Yeah, that's true.

01:27:06In your chef brain.

01:27:07Come on there, artist.

01:27:08I don't know.

01:27:10He's probably just going to reheat it.

01:27:13You know, what I don't want is, like, when you see something that's science fiction and you're, like,

01:27:17it takes place 100 years in the future, you're like, why are they using technology that we're using today?

01:27:21So that's sort of where I'm thinking.

01:27:23It's, like, how do we make food where people may not even know what it is,

01:27:27but at the same time, when they see it and they eat it, they're like, oh, yeah, that probably will be in the 2070s.

01:27:31Like a dehydrated pill.

01:27:34I mean, I'm thinking of it.

01:27:34That tastes like chicken.

01:27:38Okay, there it is.

01:27:39A chicken pill.

01:27:41That's it.

01:27:42We're going to make this happen.

01:27:43Just add water.

01:27:45Just add water.

01:27:46We're going to make this happen.

01:27:47We're going to make a dehydrated chicken course.

01:27:51How, I don't know, but you're going to make it happen because I'm not going to have to think about it.

01:27:56This is going to be a mark.

01:27:57No, no, I'm joking.

01:27:58I think we take a, like, Roto-Vap and we'll, like, I don't know.

01:28:03We'll figure something out.

01:28:04But we're going to have to get some real science fiction equipment here.

01:28:08Can I come back for that?

01:28:09You're committing to the dehydrated chicken pill?

01:28:11Hey!

01:28:11We're going to make a dehydrated, a dish based on dehydrated chicken pill.

01:28:18Poor thing.

01:28:19Yeah.

01:28:19I don't know why you're making this happen.

01:28:21And we have six days, oh, two weeks.

01:28:23No, we have two weeks.

01:28:24We can figure this shit out.

01:28:24Our guests thank you for the dehydrated chicken pill.

01:28:27You're welcome.

01:28:27What a great suggestion.

01:28:29So, I don't know, but we'll figure out what the dish is going to be.

01:28:33But if you guys have any suggestions, let me know.

01:28:36Randall, I think that you have an idea.

01:28:38What's 27-8 like, Randall?

01:28:40You can give me some inspiration for 27, each of you guys.

01:28:42We got your, we got t-shirts.

01:28:43Bye-bye.

01:28:45Um.

01:28:46Some sort of mozzarella stick capsule.

01:28:50That's it, who knows?

01:28:51I don't know if you saw it.

01:28:52Nobody saw that, nobody saw that.

01:28:54We got mozzarella stick capsule.

01:28:55Crust is a little tough to break.

01:28:57On that note, Happy Thanksgiving, everybody.

01:29:00It's been a pleasure to have everyone here.

01:29:03Guys, thank you guys, Joe.

01:29:08Thank you guys for making this.

01:29:09Friendsgiving.

01:29:10Thank you, Netflix.

01:29:11Amazing.

01:29:11Happy holidays, everybody.

01:29:13We'll see you guys in a couple weeks.

01:29:14Yes.

01:29:15All right.

01:29:16To the chest, Nico.

01:29:17Yeah.

01:29:18Andrew, Mark.

01:29:21Jimmy.

01:29:22Jimmy.

01:29:23Jimmy.

01:29:24Jimmy.

01:29:25Jimmy.

01:29:26Jimmy.

01:29:27Jimmy.

01:29:27Oh, wow.

01:29:30She did it.

01:29:32All of that, so good.

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