Dinner Time Live with David Chang S03E11

Terra.Anatolia

Watch Dinner Time Live with David Chang S03E11 - Terra.Anatolia on Dailymotion

Transcript

00:00:00Welcome back, we have another very special episode, Netflix has given us 30 minutes extra

00:00:12time for a Friendsgiving extravaganza and we have one of our great guests Joe Coy, third

00:00:17time visit, we have Tisha Campbell, Becky Robinson and Randall Park and we are going

00:00:23to cook an ungodly amount of food.

00:00:26I've never been invited to a Friendsgiving so you know Chris knows this, he hosts one

00:00:29every year and the only way I can have a Friendsgiving is by, you know, on Netflix's dime for today.

00:00:39While we have a lot of fun I think we're going to share a lot of good cooking tips and sort

00:00:44of delicious insights and most importantly have a lot of fun today, share some laughs,

00:00:49good food, that's all we can ask for.

00:00:51You're going to fulfill the audience's dreams of last episode by deep frying the bird, got

00:00:56a key lime pie and then we'll be voting on what you cook when we come back from Thanksgiving

00:00:59break.

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

00:01:05I'm your host David Chang and this is Dinner Time Live, this is the Friendsgiving extravaganza.

00:01:25So much so that it can't fit in our normal 50 minutes.

00:01:29Netflix has given us extra time, we're going full 90 minutes.

00:01:33We're joined with Chris Ying, the voice of the internet, Joe Coy, our first third time,

00:01:41three time repeat guest, that's Asian-American.

00:01:46Oh Asian, yes, yes, two categories, I'm the first three time Asian, but also I share the

00:01:53title with fortune.

00:01:54We love fortune.

00:01:55For a third time guest.

00:01:57Tisha.

00:01:58I'm the first time black girl.

00:02:01Randall, Becky, really honored to have you guys here.

00:02:06We asked Joe like can you get some of your good friends that are funny that have a good

00:02:10appetite and let's just let's just go ham and see what happens here.

00:02:15And I've never actually been invited to a Friendsgiving so this is the only time we can do a Friendsgiving

00:02:20and because of that I've only been told it's a more joyous occasion than a family Thanksgiving

00:02:25most of the time.

00:02:26Yeah, that's so true.

00:02:27Right?

00:02:28No drama, you're friends and with that being said, people sometimes it's like a potluck,

00:02:33people bring food or everyone sort of participates and cooks and that's what we're doing today.

00:02:37I brought this, by the way.

00:02:38You did.

00:02:39Randall came in early.

00:02:40Yeah.

00:02:41That Asian extra credit.

00:02:42Thank you, Randall.

00:02:43Thank you, Randall.

00:02:44Thank you, Randall.

00:02:45It's crazy how he walked in, he actually just brought it in.

00:02:48I did.

00:02:49So we have a lot of amazing chefs today.

00:02:54We have Andrew and Mark who work with, we've been working together for years, usually in

00:02:59the background and we have so much food coming your way, we needed the extra hands and we

00:03:04have one of the best chefs in the country, we have Nico De Leon of La Cita here in Los

00:03:08Angeles.

00:03:09Because with Joe, like we can't continue to make like versions of Filipino food, we actually

00:03:15needed the real deal here to serve one of his real special dishes.

00:03:20And we have out back, way down somewhere because we're cooking over fire, we have Chef Josh

00:03:26Gein's cooking a big pig.

00:03:28Mm-hmm.

00:03:29And we'll see-

00:03:30What is this, like X-Men of chefs?

00:03:31Yeah.

00:03:32It's the soup of friends.

00:03:33Wow.

00:03:34And we also have a chef that works only with fire.

00:03:36He's outside because of fire code.

00:03:38That's true.

00:03:39And this is the season where we wanted to make sure that everyone's getting a soup.

00:03:46So I wanted to make sure that we gave you like the distillation of Thanksgiving flavors in

00:03:51a soup.

00:03:52And that's what we've done here.

00:03:53So we made a consomme, a Thanksgiving consomme.

00:03:55And we served it with ricotta nuti, which is like an Italian cheese dumpling.

00:04:00Wow.

00:04:01Ricotta nuti?

00:04:02But we fortified the cheese dumpling with stuffing.

00:04:07Oh my gosh.

00:04:08So there's no cheese, it's just stuffing?

00:04:10There's cheese.

00:04:11Oh, but-

00:04:12So this is your version of stuffing?

00:04:13That's right.

00:04:14Oh, dope.

00:04:15I love it.

00:04:16So a question.

00:04:17And this is Bernoisette.

00:04:18Yes.

00:04:19What's the difference between a consomme and a broth?

00:04:22You know, we were just talking about that the other time, other day.

00:04:26Consomme is the French technique to clarify a broth.

00:04:29So you can have, if you make a proper broth, you don't really need to clarify it.

00:04:34Which is why I think a lot of maybe like our grandmothers or my mom would say like making

00:04:39a consomme is sort of dumb.

00:04:41But I think it's an awesome technique because it sort of makes it, the flavors a little bit

00:04:46more subtle, a little bit more muted, and that doesn't mean a bad way.

00:04:50And it sort of clarifies it.

00:04:52So we added ground turkey, egg whites, mirepoix, onions, celery, garlic, carrots, egg whites,

00:05:00tomatoes, lots of stuff, parsley, thyme, sage.

00:05:04Wow.

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

00:05:08And it's a big pain in the ass, but I wanted to do it for you guys.

00:05:11Oh.

00:05:12Nice.

00:05:13So dig in.

00:05:14And I added a little Bernoisette, so brown butter with some sage.

00:05:16Oh my God.

00:05:17So it has this, to me, all the flavors of Thanksgiving.

00:05:20Can I ask you a question?

00:05:21You make everything look beautiful.

00:05:22Oh.

00:05:23So good.

00:05:24Gorgeous.

00:05:25Do you get mad when you hand it to them and they don't even appreciate the presentation

00:05:29and they just throw their spoon and their hat in it like Tisha's doing right now?

00:05:34Like no appreciation.

00:05:35I mean, she's like consummate.

00:05:36I'll eat it right now.

00:05:37Joe.

00:05:38Joe.

00:05:39Joe.

00:05:40Let me clarify something.

00:05:42I know you were talking about me when you said something about the hat.

00:05:45Joe, what does it look like to appreciate it?

00:05:46Mind your business.

00:05:47How do you appreciate it?

00:05:48Show us how you appreciate it.

00:05:49Yeah, how do you appreciate it?

00:05:50Well, I looked at it, you know what I mean?

00:05:52And I'm like, man, this is beautiful.

00:05:54And then I said, let me clarify something.

00:05:58Literally clarify.

00:05:59Let me clarify something.

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

00:06:02There's no meat.

00:06:03Oh, okay.

00:06:04Just the broth.

00:06:05Oh, okay.

00:06:06That's cool.

00:06:07There's no meat.

00:06:08One of the things that's extra food today is we have some dietary restrictions today.

00:06:12So we've made food for everybody.

00:06:14Yeah.

00:06:15All parts.

00:06:16But the broth, we've been told, is okay for all parties today.

00:06:19It's so good.

00:06:20So good.

00:06:21Dietary differences.

00:06:22Dietary differences.

00:06:23This tastes like Thanksgiving soup.

00:06:25Yeah.

00:06:26That's it.

00:06:27This is amazing.

00:06:28No.

00:06:29You got it.

00:06:30It tastes like.

00:06:31You got it.

00:06:32Well, hold on.

00:06:33Everyone's laughing.

00:06:34But Becky.

00:06:35But Becky at the end, we're like this.

00:06:36Yep.

00:06:37That's exactly what it tastes like.

00:06:38I taste the mashed potatoes and the butter.

00:06:40I have a question.

00:06:41Yes.

00:06:42What is this right here?

00:06:43It is.

00:06:44Not the sage leaf.

00:06:45Oh, what?

00:06:46That we fried in the brown butter.

00:06:48Oh, my.

00:06:49Is that in the soup chowder?

00:06:51Yeah.

00:06:52This is amazing.

00:06:54This is really good.

00:06:55Let me talk more about the soup in a second.

00:06:57But I got to get this started.

00:06:58We will not get this dish done.

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

00:07:04We sort of think about a dish that we wanted to serve.

00:07:07And we've always wanted to make paella on the show.

00:07:09And I was like, I bet you there might be a Filipino connection there.

00:07:12And sure enough, there is.

00:07:13No way.

00:07:14Yeah.

00:07:15I mean, Spain did some maybe not so great things in the Philippines.

00:07:19But one of the things they brought was a great thing, which is the paella.

00:07:22Yeah.

00:07:23Yeah.

00:07:24Colonization has some positive side effects, I guess.

00:07:27That's what I always like to talk about.

00:07:29Yeah.

00:07:30You know what I mean?

00:07:31When I have my friends get together, let's talk about colonization.

00:07:34When I have my friends getting.

00:07:37Hey, this is educational programming here.

00:07:40Speaking of colonization.

00:07:41No, this is, Dave has been wanting to make paella for a long time.

00:07:45And as often happens, like, when you are on the show, Joe, he's like,

00:07:48I'm just going to make paella.

00:07:49We'll figure out a way to make it a little Filipino for Joe.

00:07:51I don't know why we reduce you to just Filipino guy.

00:07:54That's what we call you behind your back.

00:07:55Filipino Joe.

00:07:56I don't know.

00:07:57I don't know.

00:07:58That's Chris.

00:07:59It's coming out again.

00:08:00But it's, obviously, there's a history with Spain and the Philippines.

00:08:04And there is paella.

00:08:06It's not like an obscure thing in the Philippines.

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

00:08:10So what's the difference between this one and a Spanish one?

00:08:13So there's a lot of things that are, like, run parallel, right?

00:08:16So it's clearly rice.

00:08:17But we've, in our homework, it's usually glutinous rice.

00:08:20And we talked to Nico about that, too.

00:08:22And he's like, I don't want any part of your version, Dave.

00:08:25I don't blame you.

00:08:26Because we're not trying to bastardize it at all.

00:08:28Because we decided to maybe increase it with long-range jasmine rice.

00:08:32We still added some glutinous rice, sort of based on the authentic, true story of...

00:08:35For the ancestors.

00:08:36Yeah.

00:08:37For the ancestors.

00:08:38And so we started this out with some roasted onions and a lot of olive oil, garlic, lemongrass,

00:08:45a little Anaheim chili, red bell pepper.

00:08:49I can't remember what else.

00:08:52A lot of stuff.

00:08:53As you like to say, a bunch of, don't worry about it.

00:08:55Yeah, a bunch of shit.

00:08:58And I'm now toasting this off in the olive oil and the aromatics.

00:09:04So it's a little bit spicy, but not too much.

00:09:08And I'm gonna deglaze this with some white wine.

00:09:11Yeah.

00:09:12Here.

00:09:13That's nice.

00:09:14Only the finest white wine.

00:09:17Only the dregs of the finest white wine.

00:09:20Only the last sip of the finest white wine.

00:09:23Here we go.

00:09:26And then I'm gonna add some lobster broth.

00:09:30Wow.

00:09:31Shellfish.

00:09:32There's some shrimp in there as well.

00:09:35And then, so not much more than that.

00:09:38I'm gonna add about all of this to this.

00:09:41So there's about three pints of rice.

00:09:44There's about six quarts of broth.

00:09:49And I'm gonna add that.

00:09:51And then we're gonna hand this over to Nico.

00:09:53So he can share with you what I think is one of the coolest dishes I've ever seen.

00:09:58And yes, it's based on lumpia and I'll shut up and give it to you.

00:10:01But I just wanna say when I saw it, it's one of those things.

00:10:04And maybe it's like for the comedians here, when you hear a joke, like, fuck, that's good.

00:10:08Yeah.

00:10:09I wish I thought of that.

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

00:10:13And I think it's just something I, we had to showcase it today.

00:10:17So.

00:10:18Appreciate that, chef.

00:10:20Clearly you can bastardize whatever you'd like.

00:10:22So we have some lumpia today.

00:10:27Lumpia, if you aren't familiar, is an egg roll.

00:10:30Typically we serve them in like large platters throughout the dinner party, honestly.

00:10:36This version is gonna be made wholly with shrimp.

00:10:39As opposed to kind of more traditional, which is pork, shrimp, some vegetables.

00:10:44But this time we're just gonna be focusing on shrimp.

00:10:46Okay.

00:10:47And I like to do something a little different.

00:10:49I'll keep the heads and tails kind of attached.

00:10:52You'll see presentation wise, it's really tasty or really pretty.

00:10:56And then obviously it's really tasty once you get into it.

00:10:59The head's full of a lot of.

00:11:00You can eat the head.

00:11:01Totally.

00:11:02Yeah.

00:11:03The tail.

00:11:04I always wondered.

00:11:05The tail as well.

00:11:06You don't eat the head, Randall?

00:11:07No.

00:11:08I don't.

00:11:09I don't eat the head.

00:11:10I think we can pause on this conversation.

00:11:13It's a new day.

00:11:15It's a new day.

00:11:16Randall, you don't eat the head.

00:11:18I don't.

00:11:19It's friendsgiving.

00:11:20Come on, man.

00:11:22Eat the head.

00:11:23I don't put the head in my mouth.

00:11:25I think we need to pause again, Randall.

00:11:28But yeah, I do love to put my tongue on the tail.

00:11:33All right.

00:11:34All right.

00:11:35Randall.

00:11:36All right.

00:11:37All right.

00:11:38You're known the world over for your very long lumpia too, right?

00:11:41I am.

00:11:42Thank you for pointing that one out.

00:11:44Where are we going with this?

00:11:46Tell me what's wrong with this.

00:11:47I was getting us off of the head talk and moving us to the long lumpia.

00:11:49Christopher.

00:11:50Christopher.

00:11:51Christopher.

00:11:52Wow.

00:11:53Now's not the time to test out your jokes.

00:11:55I asked my family to tune in and I'm quickly regretting it right now.

00:12:00So, apologies.

00:12:01Now you're putting a lot of, you're putting a lot of, it appears to be quite girthy.

00:12:06You know.

00:12:07Who's watching, by the way?

00:12:08Again, this is not traditional.

00:12:09Is it your mom or your dad?

00:12:10My, my, I can't even tell you and I'd rather nothing about it to be honest.

00:12:15Wait.

00:12:16You don't want Joe Coy to say hi to whoever's watching right now.

00:12:18Come on.

00:12:19Have Joe Coy say hi.

00:12:20Joe, if you'd like.

00:12:21Yes.

00:12:22Please embarrass me some more.

00:12:23Wait, wait, wait.

00:12:24What is this made of?

00:12:25All right.

00:12:26Here, here.

00:12:27Let's go through it.

00:12:28That's shrimp.

00:12:29That's hot dog.

00:12:30That's a T-shirt.

00:12:31He described it for the past five minutes.

00:12:33Ah!

00:12:34You got to talk about hands and I got distracted.

00:12:37Oh, okay, okay, okay.

00:12:38Oh, wow.

00:12:39Like that.

00:12:40Like that.

00:12:41It's a, yeah.

00:12:42So this is a farce or a ground meat mixture.

00:12:45Okay.

00:12:46This is shrimp, garlic, carrots, onion.

00:12:48Got it.

00:12:49Soy sauce, MSG.

00:12:50All the yummy things.

00:12:51A little bit of sesame oil.

00:12:52I'm going to take you to La Sita.

00:12:53Yeah, please do.

00:12:54Go to La Sita.

00:12:55It's an amazing T-shirt.

00:12:56Oh, I can't wait.

00:12:58This is just some corn starch and water and this is going to help us see it.

00:13:02These things are still moving.

00:13:03Oh my gosh, it's still moving.

00:13:05Dave, can I get a quick update on what's happening in Paiga Town?

00:13:07What is it?

00:13:08It's a magic show.

00:13:09It's a magic show.

00:13:10No, these, these are, no, they're not moving.

00:13:12It's the heat.

00:13:13The heat is making it move.

00:13:14Come on, guys.

00:13:15No, no, we wouldn't do that.

00:13:16Yeah, it's called screaming.

00:13:18No, no, no, no, no.

00:13:20We, we, we, in a very civil way, you know, celebrated the life of these spiny lobsters, which are in season

00:13:27right now.

00:13:28They died of old age.

00:13:29They died of old age.

00:13:30Yeah.

00:13:31And we just wanted to make something super delicious.

00:13:32Yeah.

00:13:33And, um, so we, uh, stuffed these with Dungeness crab if it wasn't enough seafood.

00:13:39Wow.

00:13:40And we put, uh, a garlic butter with some crab paste right over top and I'm gonna put a little

00:13:46bit more.

00:13:47Chef, um, is lobster, like I feel like lobster's a little overrated when it comes to like crab

00:13:54and lobster, but for some reason everyone always gets the lobster.

00:13:58I know this is a stupid question.

00:13:59You say yes, but I just.

00:14:00You lobster, Joe.

00:14:01No, no, but there's crab in there too.

00:14:03But I'm just saying, is the lobster just more for like chefs to like, it's more of a presentation

00:14:08thing?

00:14:09Does it look better?

00:14:10Is that why?

00:14:11I would say I can't speak for everybody here because, uh, I don't want to piss off more

00:14:15people than I normally do when I have these hot takes.

00:14:18I think lobsters are fine.

00:14:19Yeah.

00:14:20I think there may be a little bit, not overrated.

00:14:22It's not my favorite bit.

00:14:23What I love about a lobster is actually the flavor that comes from the head.

00:14:27All right?

00:14:28Yeah.

00:14:29Randall does a little.

00:14:30No, and it's shrimp and crab, uh, in general.

00:14:34And that's when you have a delicious, I talk about this all the time, when you have a shrimp

00:14:37stock or a shrimp bisque or lobster.

00:14:38Yeah.

00:14:39Anything.

00:14:40All of the flavor comes from the head fat.

00:14:42Yeah.

00:14:43And that's what we've done here.

00:14:44And that's why all of that flavor is going to go back into the broth.

00:14:47And yes, ma'am.

00:14:48Tisha.

00:14:49Yes.

00:14:50Listen.

00:14:51You're going to really be freaked out, but.

00:14:55I love it.

00:14:56I've never had lobster in my life.

00:14:58No way.

00:14:59I'm in cheap dates.

00:15:01Yeah.

00:15:02You are.

00:15:03Actually, you're the cheapest date.

00:15:04I've never had it in my life.

00:15:06Tisha, I've always wanted to go on a date with you, so this is why I wanted to make this.

00:15:09Don't play with me.

00:15:10I knew you've never had.

00:15:11Don't play with me.

00:15:12I ain't been with somebody in a long time.

00:15:16My wife is giving me a haul fast.

00:15:18I think we're okay.

00:15:19Oh my God.

00:15:20Your name?

00:15:21For God's sakes, I didn't need none of it, man.

00:15:23Hey, Nico.

00:15:24What's happening with those?

00:15:25Hey there, Chris.

00:15:26So I'm going to be frying these now.

00:15:28They fry for about three or four minutes.

00:15:30Again, this is how they look before they go in.

00:15:32I put a little skewer through the head just so it stays in place.

00:15:35Wow.

00:15:36I swear to God, Nico, you look like David from far away.

00:15:40Oh, thank you.

00:15:41You're going to be like far away.

00:15:42You put some glasses on.

00:15:43Oh, there's David.

00:15:44I was like, what's far away?

00:15:45And then you walked closer until you're like, oh, no, that's Nico.

00:15:47Thank you for the backhanded compliment?

00:15:49I mean, that's a compliment.

00:15:50I guess, Joe, please.

00:15:51Asians all look the same.

00:15:52No, that's not.

00:15:53Let me take off my hat.

00:15:55That way there's three of us.

00:15:57Whoa, Dave, what are you doing sitting over there?

00:15:59Hey, man, I like to eat my own food when I cook it.

00:16:05By the way, I was in the hair and makeup chair.

00:16:07I'm just telling you guys this because the lady doing my hair

00:16:10grabbed some clippers and started clipping my ear hairs.

00:16:14Oh.

00:16:15That's what we do.

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

00:16:18Get that.

00:16:19We collect ear hairs from all of our guests.

00:16:21What was that again, Chris?

00:16:22We just collect a little ear hair from all our guests

00:16:24and we have a little collection.

00:16:26Sprinkle it up.

00:16:27Totally, totally.

00:16:28It's the secret ingredient.

00:16:29Nothing worse than going bald and then all of a sudden

00:16:31your ears are like, you know what?

00:16:32I'm still cold.

00:16:33Let me grow some ear hairs to protect these lobes of yours.

00:16:38That's so dumb.

00:16:41My nose hairs.

00:16:44Nothing on top of my head.

00:16:46I'm so glad we're talking about this now.

00:16:49If I can change the subject, please.

00:16:51You should let it grow into a bowl.

00:16:53I'm going to add more shrimp.

00:16:54Ear hair.

00:16:55Ear hair.

00:16:56More shrimp and no ear hair into this paella.

00:16:59That's beautiful.

00:17:00And the one thing I did forget, which is actually

00:17:02what makes this distinguishing separate from the Spanish paella.

00:17:06Paella there, they use saffron, right?

00:17:09Which is a stem of a flower and it's very fragrant and beautiful

00:17:12and it has this yellow golden hue.

00:17:14We're going to use annatto seed.

00:17:16And I don't know where I put my annatto seed, but it's here somewhere.

00:17:19A what?

00:17:20Dude, where's my annatto seed?

00:17:22Annatto?

00:17:23What is annatto?

00:17:24It's a seed.

00:17:27You also know it as achayote.

00:17:29So like you'll see it in Mexican cooking.

00:17:31It's sort of, it's taking the place of saffron here.

00:17:34It's kind of earthy, like a little bit nutty.

00:17:36But mostly it's also bringing this very kind of electric orange.

00:17:41So we took the seed and I just blended it with some oil and strained it.

00:17:47And this is going to give that beautiful yellow hue to this paella.

00:17:51And I'm glad that I remembered this because it would have been a disaster if I didn't.

00:17:54Wait, I've heard you say something once about imitation crab.

00:17:57Oh yes.

00:17:58I'm curious of your thoughts on that because I always bring it home and I eat it and I put it in a little bit of butter and everyone makes fun of me for it.

00:18:04I love it.

00:18:05You do?

00:18:06People that are making fun of you are dumb.

00:18:07You are enlightened.

00:18:08That is amazing.

00:18:09That is amazing.

00:18:10That is amazing.

00:18:11Let's go.

00:18:12Everyone's always like, what are you poor?

00:18:14And I'm like, I can't be.

00:18:15No, I mean like, I mean I know you grew up eating imitation crab meat.

00:18:21We grew up eating imitation crab meat.

00:18:23I love it.

00:18:24I love it.

00:18:25I love it.

00:18:26And the fact is, it's not crab.

00:18:27It's usually pollock, right?

00:18:28What's that?

00:18:29Not Jackson Pollock.

00:18:30It's a fish.

00:18:31It's a fish.

00:18:32It's actually not crab.

00:18:33Not crab.

00:18:34But I don't care.

00:18:35It makes it, it's good.

00:18:36It's delicious.

00:18:37There's a lot of things you don't know.

00:18:38Yeah.

00:18:39Where it's from and it's delicious.

00:18:40Yeah.

00:18:41Someone was like, it's the hot dog of the sea.

00:18:42I love hot dogs.

00:18:44What's wrong with hot dogs?

00:18:47Nothing at all.

00:18:48Nothing.

00:18:49It's a marine hot dog.

00:18:50That's very good.

00:18:51I like that.

00:18:52Okay, great.

00:18:53That's funny.

00:18:54Becky, I'm glad that you're here with Friendsgiving because here not only we're trying to celebrate with new foods,

00:18:57we're trying to make new friends and you should ditch your old friends.

00:19:00Okay.

00:19:01And just be friends with us.

00:19:02Yeah.

00:19:03Yeah.

00:19:04Hey Becky, I don't even know what friends you're talking about but I don't like them.

00:19:07Yeah, I don't like them either.

00:19:08I don't like them.

00:19:09They weren't at the Janet Jackson concert.

00:19:10Oh yeah, yeah, yeah, yeah.

00:19:11That's where I met Becky for the first time at a Janet Jackson concert.

00:19:14It was the best, it was the funniest.

00:19:20She's so funny.

00:19:21I don't know why I just told that.

00:19:23Is this true or not, this story?

00:19:25That is true.

00:19:26That part is true.

00:19:27Yeah.

00:19:28We don't have a fan club.

00:19:29Oh, the fan club.

00:19:30Okay.

00:19:31What are you putting in there, mussels?

00:19:32These are clams, cockles.

00:19:35Yes.

00:19:36And then we're going to put some mussels from Maine in there.

00:19:40But I'm trying to stack it so by the time the water evaporates and the rice cooks, the

00:19:46lobster will have cooked through and the clams are the sort of the shrimp and the clams

00:19:50take the second most amount of time.

00:19:53And then I'm going to add the mussels and this crab meat and we have all those beautiful

00:19:58bay scallops which are in season right now.

00:20:01Paella, can you only make it in that pan?

00:20:03Like if you want to make a smaller version, can you make it in a smaller pan?

00:20:06I am not the leading authority on paella, so I can't answer that question at all.

00:20:11It's named for this type of pan.

00:20:13We'll talk more, like Dave's got many thoughts on cooking rice uncovered, but it's sort of

00:20:16named for this at least shape of pan.

00:20:18Mmm.

00:20:19Dave, would you mind moving that giant turkey so Nico can serve his?

00:20:23Oh, my turkey.

00:20:24Thank you, Randall.

00:20:26Thanks, Randall.

00:20:27Oh, wait, you just did this?

00:20:29I just did all of these in front of you, yes.

00:20:31That was so quick.

00:20:32Well, you know, I'm a professional.

00:20:35And the sauce looks heavy.

00:20:36Thank you so much.

00:20:37So are we supposed to?

00:20:38Thank you so much.

00:20:39Yeah, so you guys can go ahead and serve yourselves.

00:20:43This is a sweet, I'm sorry, a sweet chili sauce that I made with some apples to kind of keep

00:20:48it seasonal.

00:20:49So there's a little bit of heat, a little garlic, a little vinegar in there.

00:20:53And I recommend you just grab one of these and dip and have a great time.

00:20:57Awesome.

00:20:59Do people ever think that these are just, like, long-ass shrimp?

00:21:02Yeah, yeah, yeah, yeah.

00:21:05Yeah.

00:21:06Just a shrimp in a blanket?

00:21:07Like a long-ass shrimp.

00:21:08Yeah.

00:21:09Cozy-ass shrimp.

00:21:10This is like the hot dog of the sea right here.

00:21:14I'm afraid to touch it.

00:21:16It's beautiful.

00:21:17I'm not.

00:21:18Okay, just like that.

00:21:19I'm grabbing that, yeah.

00:21:20Yeah, when I saw that, I was like, that's so smart.

00:21:23And it's hard to make innovations on things that everyone's-

00:21:26Losing your head.

00:21:27I'm losing my head.

00:21:28Your favorite.

00:21:29Accustomed to, you know?

00:21:30Yeah.

00:21:31Oh, oh, Randall.

00:21:32I got it.

00:21:33You want me to grab it?

00:21:34Yeah, would you mind?

00:21:35Chef Nico's going to help our friend outside wrangle a-

00:21:36Thank you, guys.

00:21:37Wrangle the pig.

00:21:38Thank you, Nico.

00:21:39Thank you, Nico.

00:21:40Thank you, Nico.

00:21:41Thank you, Nico.

00:21:42Thank you, Nico.

00:21:44How cute was Nico?

00:21:46However you want to do it.

00:21:47Yeah.

00:21:48Nico just looked at Randall and goes, yeah, I just cooked that in front of you.

00:21:51Sauce.

00:21:52I like sauce.

00:21:53I know.

00:21:54Did I offend him?

00:21:55He just, like, left.

00:21:56Well, he left.

00:21:57He's sad.

00:21:58I heard him say, I'm sick of Randall's ass.

00:22:00This is delicious.

00:22:01Is it?

00:22:02I'm not supposed to hit it.

00:22:03You're not supposed to eat it.

00:22:04But I was like, damn, I have to get in there right now.

00:22:06I love it.

00:22:07Smells amazing.

00:22:08Did you eat the head or no?

00:22:09Wow.

00:22:10Will you or no?

00:22:11If you do, I will.

00:22:12Let's go.

00:22:13Randall.

00:22:14Wait, just that part, you could eat the whole thing.

00:22:16You could eat the whole thing, but I would just crush the-

00:22:19Becky, what are we thinking there?

00:22:20That's just heaven on earth right here.

00:22:21I love egg rolls.

00:22:22I love the spice.

00:22:23Mmm.

00:22:24I love egg rolls.

00:22:25Oh, my God.

00:22:26How's our date going?

00:22:27Sorry.

00:22:28Pretty good?

00:22:29Good, good, good.

00:22:30I ain't on no date with you.

00:22:31I'm not on no date with him because he got a wife.

00:22:34Did Nico leave?

00:22:36This is really delicious.

00:22:37I know.

00:22:38Nico's the man.

00:22:39Super good.

00:22:40So obviously, we are very fortunate to have some very capable chefs preparing Thanksgiving

00:22:45with us today, but not everybody at home is so lucky.

00:22:49For our first star vote tonight, we're asking you to help us set a little debate.

00:22:54Say you're hosting people for Friendsgiving or a dinner party.

00:22:58Is it morally acceptable to pass off someone else's cooking as your own?

00:23:03Okay.

00:23:04Your window opens now to vote on serving takeout as homemade.

00:23:08Five stars means you believe that buying the food means you deserve the credit.

00:23:11One star means that lying about your cooking should be a felony.

00:23:14Once the window closes on serving takeout as homemade, the window will open to vote on culinary

00:23:19transparency.

00:23:20Five stars means you feel the need to confess when you didn't churn your own butter.

00:23:24One star means everybody needs a little help in the kitchen sometimes.

00:23:27You only get one vote per profile and you have until the timer bar at the bottom of your

00:23:30screen runs out.

00:23:31So, hurry up.

00:23:32All right.

00:23:33Say that again.

00:23:34Have you ever?

00:23:35I'm just joking.

00:23:36Have you?

00:23:37So, five stars is what?

00:23:39Well, if you serve takeout as your own food, five stars if you believe that's okay.

00:23:47Have you done that, Tisha?

00:23:48Never.

00:23:49Never?

00:23:50Really?

00:23:51Never.

00:23:52Never, ever, ever.

00:23:53Never, ever, ever.

00:23:54I cook at home.

00:23:55Would you find it morally reprehensible?

00:23:58Absolutely.

00:23:59I would tell on my damn self.

00:24:03Have any of you ever been hoodwinks like this?

00:24:06Has anybody ever tricked you and served you takeout and pretended it was homemade?

00:24:10If Mrs. Doubtfire says it's okay, it's all right.

00:24:14So, yeah.

00:24:15I mean, I do it.

00:24:17Yeah.

00:24:18Randall.

00:24:19Randall.

00:24:20Did you not make that turkey?

00:24:22This is a thing, though.

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

00:24:29As a chef.

00:24:30Are you in a character right now?

00:24:33Hilarious.

00:24:34I want to hear the philosophy.

00:24:35I think that reheating is cooking.

00:24:38There's an art to reheating.

00:24:40Stop it.

00:24:41What are you saying?

00:24:42There's an art to reheating.

00:24:43There is an art to reheating.

00:24:44There is an art to reheating.

00:24:45Yeah.

00:24:46But it won't taste anything like what you've got.

00:24:47Whoa, whoa, whoa.

00:24:48We've got to stop the show here.

00:24:49What are you talking about?

00:24:50Randall.

00:24:51We're on the same team here, man.

00:24:53I like you so much.

00:24:55I think, and then you also decorate, you know, the plate.

00:25:01Mm-hmm.

00:25:02I mean, there's like a, there's like a whole.

00:25:04No, we don't know, Randall.

00:25:05We have no idea what you're talking about.

00:25:07So you're putting like parsley next to your chicken fingers that you just reheated?

00:25:11Is that what you're saying?

00:25:12We reheated in an air fryer.

00:25:14Okay, okay.

00:25:15Wait, wait.

00:25:16See, there's a little bit of.

00:25:17No, no.

00:25:18You know what I see?

00:25:19Randall, you're an artist.

00:25:20Yes.

00:25:21So you're, you're just remixing pop culture.

00:25:22Mm.

00:25:23You're like, you know.

00:25:24Andy Warhol, man.

00:25:25You're Roy Lick.

00:25:26Yeah.

00:25:27See, you guys.

00:25:28You get me.

00:25:29No.

00:25:30You get me.

00:25:31No, no, no, no, no, no.

00:25:33I'm using the head to shovel the sauce into the roll.

00:25:36I mean, you brought good eaters, Joe.

00:25:38Mm-hmm.

00:25:41Becky, you can hear less about what we're talking about.

00:25:42I hope that we can see what is happening here.

00:25:44True.

00:25:45Using the head as a sauce scoop.

00:25:47There it is.

00:25:48That's, that's.

00:25:49I hope we get an instant replay over and over and over again, because that's an MVP kind

00:25:54of move.

00:25:55Yeah.

00:25:56Thank you, Becky.

00:25:57Thank you for showing the world.

00:25:58Because, you know, listen.

00:25:59What I forgot to say at the top of the show is there's a lot of food that's being cooked

00:26:02today, and I hope that these are all sort of ideas and techniques that somebody might

00:26:07be able to use.

00:26:08Yeah.

00:26:09With Thanksgiving coming up or their own Friendsgiving.

00:26:11So, that's a, that's a hot tip.

00:26:13Mm-hmm.

00:26:14You know?

00:26:15Use shrimp head or lobster head as a shovel.

00:26:19This is the hot tip number one for people having Thanksgiving at home.

00:26:23Use the head as a sauce shovel.

00:26:24Yeah.

00:26:25This is what we're giving them.

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

00:26:27You're, you're recycling.

00:26:28All right, y'all.

00:26:29I'm scared to eat the head.

00:26:31I'll say it.

00:26:32I'll, I'll take your head.

00:26:33I'm sure you will.

00:26:34Um, just bite it.

00:26:35I'm scared.

00:26:36Try it, try it.

00:26:37Ah!

00:26:38You got to.

00:26:39Let me.

00:26:40He's looking at me.

00:26:41I just added some crab meat and some mussels, and I'm going to add some base

00:26:44gallops in a second, but we got to get to Chef Mark here, who's been patiently waiting.

00:26:49And I don't know about you guys, but I feel like collectively here in the kitchen, we're

00:26:55not the biggest fans of vegetables unless it's like cream spinach or, um, basic cream spinach

00:27:00on Thanksgiving or Friendsgiving.

00:27:03And, um, we're like, you know what, let's, if we're going to put a vegetable on, it's

00:27:07got to be something that we would want to eat.

00:27:09And we wanted to showcase maybe a little fruit of the, the winter, the autumnal, is that

00:27:15what we're pronouncing it?

00:27:16Autumnal salad, with some persimmon, with some apples, and this is going to be a salad

00:27:23that any and one of us would eat, which I think is the best kind of vegetable.

00:27:28Right?

00:27:29Real Thanksgiving or Friendsgiving is sort of like entering the battlefield of eating.

00:27:33What?

00:27:34Mmm.

00:27:35You need a little bit of a break from all these.

00:27:37What?

00:27:38That is delicious.

00:27:40Okay, okay, before we went live, I was like, hey Mark, we were like, just scrambling to

00:27:45get this all together.

00:27:46I was like, hey Mark, just say something fucking witty, okay?

00:27:49Mark!

00:27:50This guy, this guy's the Nobel Laureate of fucking salad over here.

00:27:54Mark has been waiting to be on camera all, the whole show, so he can say, we're entering

00:27:59the battlefield of eating.

00:28:00That's hilarious.

00:28:01Warm it.

00:28:02I thought he was going to give us a Bible passage next.

00:28:05That's so funny.

00:28:06That's so funny.

00:28:07Ecclesiastes 422.

00:28:10No, but Mark's playing, Mark's salad is playing a vital role.

00:28:13I mean, Dave, you don't like vegetables, but we've been talking a lot about like, a

00:28:16little bit of bitterness in, in like a meal like this is very useful.

00:28:19Mike, like life, a little bit of bitterness is healthy.

00:28:22A lot is unhealthy.

00:28:23A little bit of bitterness is healthy.

00:28:24It's sweet.

00:28:25Yeah.

00:28:26So apples, I just think are misunderstood in a lot of ways.

00:28:31They're not just sort of for like applesauce or just eating it as an apple.

00:28:35I think it's a wonderful sort of juice for marinades and savoriness, but also in salads,

00:28:40because it has the texture.

00:28:41It has this thing called malic acid, which is really good for umami.

00:28:45That's a whole nother day.

00:28:46We'll talk about that.

00:28:47But, you know, a winter salad doesn't have to be like a summer salad.

00:28:53And we just wanted to say, hey, friendsgiving, let's put some respect on winter salad's name.

00:28:58And, I don't know what Mark was saying.

00:29:02He goes, between the war of lettuce and apples, apple will always win.

00:29:08This is the battle of fruits and vegetables.

00:29:12Is that good enough?

00:29:13That's what he said to his wife before he got on the show.

00:29:17The battle of good and evil.

00:29:22Between summer salads and winter salads is what Mark was trying to say.

00:29:25Yeah.

00:29:26And what is the other pearly white tower back here working on?

00:29:29Oh, yes.

00:29:30The pearly white tower?

00:29:32What?

00:29:33They're two big white dudes right there.

00:29:35I don't know.

00:29:36Andrew, man.

00:29:37Andrew's been with us sort of from the first, around the seventh episode.

00:29:41So, really grateful for all of his help.

00:29:43So, I'm just saying, we just saw.

00:29:45I don't know if I can match that.

00:29:46Yeah.

00:29:48Come on.

00:29:49You have delicata squash.

00:29:51What do you think about delicata squash?

00:29:52I love delicata.

00:29:53That's it.

00:29:54No, no, no, no.

00:29:56No, no, no, no, no.

00:29:58You can eat the skin.

00:30:00Yes.

00:30:01It's one of the only squashes.

00:30:02It's a lazy person vegetable.

00:30:03And it's a gourd.

00:30:04And it's the kind of gourd I'd rather eat than in a pie.

00:30:07It's savory.

00:30:08And, again, you don't have to peel it.

00:30:11You just sort of cut it into slices.

00:30:13And he'll show you in a second how to do it.

00:30:15I don't think a home cook's cooked delicata squash enough.

00:30:18Because it gets super crunchy.

00:30:20We're going to cook this by just slicing it thinly, coating it in some olive oil or any other fat butter would work.

00:30:25Seasoning it however you'd like.

00:30:27And roasting it in the oven or an air fryer gets really crispy, tender.

00:30:30And it's the kind of vegetable that's great for Thanksgiving because you can cook it off in advance and it'll still be delicious like an hour, two hours later.

00:30:38Is it, wait, squash is a gourd?

00:30:40Yeah.

00:30:41Oh, I did not.

00:30:42I thought gourd was its own thing.

00:30:45Listen, Randall, I got you.

00:30:46Can you reheat it?

00:30:48Yes, you can reheat it.

00:30:49Um, squash is a gourd?

00:30:50All squash are gourds.

00:30:52All squash are gourds.

00:30:53I didn't know that because we, my, my, my, no, my mom makes a thing called shrimp and gourd.

00:30:59She always goes shrimp and gourd.

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

00:31:02It's not yellow like that.

00:31:03Wait, so is zucchini a gourd?

00:31:05It falls in the family, I think.

00:31:07Dude, why, why would you do this?

00:31:09That's a good question though.

00:31:10It's not her.

00:31:11I, I'm, I, I really thought gourd was its own vegetable.

00:31:14Yes, zucchini is a gourd.

00:31:16Zucchini and squash are the summer.

00:31:18This is actually a battle of the summer vegetable and the winter vegetables right now.

00:31:21Yeah.

00:31:22Yeah, yeah, yeah.

00:31:23The winter gourds are actually, winter gourds are defined by like they have a tougher skin,

00:31:26but that's why velicata is special because it's got a tough skin that is really soft once

00:31:31you've cooked it.

00:31:32Oh.

00:31:33Got it.

00:31:34Somehow this doesn't seem like we talk about gourds.

00:31:37I want everyone to know that Tisha's not drinking.

00:31:42This is just Tisha.

00:31:43This is just Tisha.

00:31:44I have to do the math on that one.

00:31:45There's only three people drinking here and it's not Tisha.

00:31:50I'm following.

00:31:51I'm following.

00:31:52You don't know what's said about T.

00:31:54Well, cheers to that guys.

00:31:56Cheers.

00:31:57Cheers.

00:31:58To gourds.

00:31:59To gourds.

00:32:00All right.

00:32:01So Dave was talking about this being a lazy person's vegetable.

00:32:03Let us find out if the majority of our audience is into claiming their takeout is homemade

00:32:09or if they believe in culinary transparency.

00:32:11You all gave takeout as homemade one and three-quarter star votes.

00:32:16We'll see you, Randall.

00:32:17And culinary transparency received three and three-quarter star votes.

00:32:21That means the audience is in favor of culinary transparency and reheating is...

00:32:26Wait a minute.

00:32:27It doesn't mean I'm not culinary transparent.

00:32:30I just don't say anything until they ask.

00:32:33Randall, that's called lying.

00:32:36Holding information.

00:32:38If you don't raise your hand and say I killed that person,

00:32:40doesn't mean like you're being transparent.

00:32:43Do it.

00:32:44But if they ask, I'll say I killed that person.

00:32:47That's funny.

00:32:48You just gotta ask the right question.

00:32:50That's right.

00:32:51I'm feeling you.

00:32:52We're also doing a first that we've never done before.

00:32:53We're doing like table side service for all you guys.

00:32:55Yeah.

00:32:56Because four people.

00:32:57Usually it's two.

00:32:58This is not something where, you know, this is like sitting at a dinner table where there's

00:33:03too many people and it's hard to talk to the middle, right?

00:33:05Yeah.

00:33:06I want to make sure that I'm going to plate as many things as I can for you.

00:33:08Oh, wow.

00:33:09I don't want you guys to strain any muscles.

00:33:12So this is that battle of good and evil salad.

00:33:16Chef, here's another question.

00:33:19Cause you're like fruits and dinner.

00:33:21Like I like, I like my fruits to be in the dessert part, but when it's in the salad,

00:33:26I'll get it.

00:33:27But it's kind of like, I don't buy it when I see it on the menu.

00:33:30It's kind of like pizza and pineapple.

00:33:32I don't understand it, but it's on it.

00:33:34Whoa, whoa, whoa, Joe.

00:33:35You can't compare salad and fruit to pizza and pineapple.

00:33:39That's like, come on, man.

00:33:40It's just like when you see it.

00:33:41You're better than this, Joe.

00:33:42I am better than this.

00:33:43You know, can we go ahead and edit this live?

00:33:45No, but it's just like when I see fruit in a salad, it's like, it's got to be, I don't know.

00:33:51I want my salad to be, I don't know.

00:33:53Salad?

00:33:54Yeah.

00:33:55Do you like it bores?

00:33:56Does that make sense or no?

00:33:59Or free.

00:34:00You can put, you put it anywhere.

00:34:03I like fruit in everything.

00:34:05I think it's a state of mind.

00:34:06Yeah.

00:34:07If you want to keep things in a box, it's up to you, Joe.

00:34:10Okay.

00:34:11Wait, did you just fucking smack me in the face?

00:34:15Hey, man, if you want to be boring, be boring.

00:34:18That's you, Mr. Clay.

00:34:20You're lame.

00:34:21I'm serving fruit.

00:34:24I like fruits more than...

00:34:26I saw Joe's eye, he's like, are you really fucking going there?

00:34:29Joe's like, I'm trying to make conversation on your live show.

00:34:34He basically indirectly said, hey, man, go fuck yourself.

00:34:37How's that?

00:34:41No, I mean, I think in food, so much of what we've sort of grown to be accustomed to is passed

00:34:49down through generation to generation.

00:34:51And think about all the things that are stupid that have been passed down from generation

00:34:55to generation.

00:34:56I think it's just a matter of how you look at it.

00:34:58And you eat fruit and savory foods all the time, you may not realize.

00:35:01Yeah.

00:35:02Right?

00:35:03And that's just sort of it.

00:35:04It's just reframing it a little bit.

00:35:05So you're not wrong.

00:35:06Okay.

00:35:07I mean, I can, I say the dumbest shit too.

00:35:09I'm not saying that we're going to say it.

00:35:10Stop.

00:35:11Wow.

00:35:12I didn't mean it like that, Joe.

00:35:13I didn't mean it like that, Joe.

00:35:14I didn't mean it like that, Joe.

00:35:15I didn't mean it like that, Joe.

00:35:16I didn't mean it like that, Joe.

00:35:17I didn't mean that.

00:35:18No, yeah.

00:35:19I didn't mean that though.

00:35:20I'm just saying that, you know, sometimes, you know, you just get introduced to new things

00:35:26and you're like, oh, it sort of expands your viewpoint on something.

00:35:29Yeah.

00:35:30Yeah.

00:35:31You know, I hope that this does.

00:35:32No, no, no, it does.

00:35:33Well, everything you make, I always just love it.

00:35:35He's out.

00:35:36Joe's checked out.

00:35:37No, I was just, my question is like, do you, nevermind.

00:35:40No, no, finish, finish.

00:35:43No, finish.

00:35:44No, but I was just like, it's like a fruit option in dinner for you.

00:35:48Like, do you ever think like that or, or you kind of like, I don't.

00:35:52Well, I can say this.

00:35:53Like, I, you know, growing up, I didn't ever have fruit outside of like, in Korean culture,

00:35:57you have like steak tartare and there might be an Asian pear in it.

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

00:36:04kind of marinades and boogogi, which is the Korean barbecue stuff.

00:36:07And then when I got to cooking professionally, I was like, what's going on here?

00:36:12Because you learn that in a lot of charcuterie, uh, or like French pate's,

00:36:16it's served with like a mostarda fruit or a cherry sauce or something like that.

00:36:20You're like, why?

00:36:21Yeah.

00:36:22Yeah.

00:36:23Why are you doing that?

00:36:24And then you sort of step back and you realize, oh, because something's really fatty,

00:36:28you want something acidic and you want a little sweetness.

00:36:31Got it.

00:36:32So it's just another, it's just a different color.

00:36:34Yeah.

00:36:35Right?

00:36:36Yeah.

00:36:37And that's all you're doing.

00:36:38And it gives you a larger palette to work with than say, just adding honey.

00:36:41And maybe I could add cranberry and Thanksgiving day stuffing.

00:36:45I mean, Thanksgiving is a thing, right?

00:36:46Why do you need cranberry?

00:36:47I don't know.

00:36:48I don't like it when people put canned cranberry on the table and it still looks like the can.

00:36:55You couldn't mash that shit up and make it look like you made the cranberry.

00:36:58It looks like the can.

00:37:00So it's Del Monte on the side of the damn thing.

00:37:04This is like autumn in my mouth.

00:37:07All right.

00:37:08See?

00:37:09See?

00:37:10I didn't mean it the way it came out.

00:37:11Tisha, say that to the camera.

00:37:12I'm saying it.

00:37:13Hey, what does it taste like?

00:37:14It tastes like autumn in my mouth.

00:37:16I like it.

00:37:17It's so good.

00:37:18It's really good.

00:37:19It's so good.

00:37:20It's really good.

00:37:21Yes.

00:37:22It's so good.

00:37:23Very happy, Mark.

00:37:24On the culinary battlefields, you made autumn in their mouths.

00:37:25This is amazing, though.

00:37:26So I have a question, Chef.

00:37:27Yes.

00:37:28Is there anything, an example of something that, like a hard rule that you do have in terms

00:37:43of something that might be normally eaten for breakfast that you would, it's like an absolute

00:37:48no for dinner or the other way around?

00:37:50Well, no.

00:37:51I mean, I'll give you an example.

00:37:52It's sort of like not in the same ballpark, but recently my son was like, why can't I drink

00:37:58lemonade for breakfast?

00:37:59And I was like, you can't.

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

00:38:03It's, they're both fruit drinks.

00:38:05And I was like, fuck.

00:38:06He got me good.

00:38:09And I said, you can't.

00:38:11And I just stood my ground like a dum-dum.

00:38:13And I was like, man, this kid's right.

00:38:15It's just completely arbitrary.

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

00:38:18Because sometimes you have to ask yourself, why are you doing it a certain way?

00:38:21And then you start asking yourself, like, there is no reason.

00:38:24And if you, go ahead.

00:38:25What about ice cream for breakfast?

00:38:27You know what?

00:38:28Full fat yogurt is pretty much the same thing.

00:38:31Mmm.

00:38:32Mmm.

00:38:33Right?

00:38:34Now we're onto something here.

00:38:35Yeah.

00:38:36One of the things Dave and I wanted to make forever is breakfast ice cream.

00:38:39This is like.

00:38:40Don't tell the goddamn world, Chris.

00:38:43Breakfast ice cream, I've been holding secret for years.

00:38:47It's out.

00:38:48It's out.

00:38:49Jesus Christ.

00:38:50Can we edit that out?

00:38:51We're trademarking it right here.

00:38:52What happened?

00:38:53Chris, this is a live show.

00:38:54You know about this.

00:38:55So I have been wanting to, when I had the time, to actually create a product that is breakfast

00:39:00ice cream.

00:39:01Mmm.

00:39:02An ice cream that you can eat for breakfast.

00:39:03That's.

00:39:04Yeah.

00:39:05Yeah, right?

00:39:06Yeah.

00:39:07And this guy, just let the whole world know.

00:39:08Thanks a lot, Chris.

00:39:09A breakfast ice cream.

00:39:12Yeah, let's lock that down.

00:39:14Joe talking to his business manager.

00:39:17Uh, can we get a quick update on Paella Town over here?

00:39:20Paella Town is, uh, it's working.

00:39:23It's working.

00:39:24I'm maybe add a little bit too much water, so I'm trying to evaporate as much as possible.

00:39:29But at the same time, I'm hoping that all the shellfish that I put in here is gonna cook at the same time.

00:39:35I've got the lobster to be cooked.

00:39:36Um, the scallops are a little bit undercooked.

00:39:38So I'm hoping in about five minutes, it's gonna be good.

00:39:41I'm gonna turn off the heat and I'll let it rest for about ten minutes.

00:39:44And then we're gonna get into this dish that these guys are working on behind me.

00:39:48Everett, I just got three permanent crowns yesterday.

00:39:51So this is great.

00:39:52I just got, I just got one a few days ago.

00:39:54I just got one permanent one.

00:39:55Temporaries crack on everything.

00:39:56Oh yeah.

00:39:57Yeah.

00:39:58Yeah.

00:39:59Sorry.

00:40:00It's true.

00:40:01So on last week's show, they voted how they wanted Dave to make the Thanksgiving bird for you this week.

00:40:08And they voted almost unanimously for deep fried.

00:40:12Dave, are you deep frying a turkey there?

00:40:15No, this is still a bird.

00:40:17They didn't specify, the audience didn't specify what kind of bird.

00:40:21I tricked everyone thinking that they'd assume that it was turkey.

00:40:24And no, this is quail because turkey's fine, but this is Friendsgiving.

00:40:29We can do what we want.

00:40:30And you're probably gonna eat turkey in, you know, the following week.

00:40:33So, I think quail, because we have so much food today, quail is just a little bit of a little bird.

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

00:40:44And we're gonna serve that with some stuffing and some potato puree.

00:40:47And this, I'm cooking, the way we used to do it at Ko when we had lunch, this is like 15 years ago.

00:40:54We would take a duck, dry age it, and then we would baste it for 150 times over, you know, a big pot of oil.

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

00:41:05But you can deep fry it, no problem.

00:41:08But this way, you get a little bit more even browning, and the skin, I think, gets a little bit more crispy.

00:41:14So, this is really difficult to do because, again, there's three things on the show that I try to do.

00:41:21It's cook, talk, keep time, and this is the fourth thing, because now I have to count.

00:41:26Because this is about 75, 75 base, and the quail will be done.

00:41:31And I have no idea what number I'm on.

00:41:3317.

00:41:3417?

00:41:35You see the head?

00:41:37You're gonna have that?

00:41:39Whose head?

00:41:40Is that the little head there?

00:41:42You leave the head on the quail?

00:41:44Yeah, you eat the head.

00:41:45No head on this quail.

00:41:46Oh, I see what you're seeing.

00:41:49Do you know how barbaric that would be if we left the head?

00:41:53I couldn't do it.

00:41:54The one thing I wanted to talk about, though, is, regardless of sort of where you are from in America,

00:42:02I feel like everyone has their different Thanksgivings, and we should talk a little bit more of that in a second,

00:42:07but I think stuffing is the one thing that sort of, like, unites everybody.

00:42:11Absolutely.

00:42:12Right?

00:42:13And some people call it dressing in the South.

00:42:15Dressing, hello.

00:42:16Which I always thought it was just stuffing, and that's not it.

00:42:20Stuffing is literally what you call when you stuff the bird.

00:42:23I think only in the black we call it dressing.

00:42:25Dressing.

00:42:26Dressing?

00:42:27Dressing, honey.

00:42:28Pass me the dressing.

00:42:29And that's when it's on the side.

00:42:31So that's what we have today.

00:42:34We have a dressing.

00:42:36Thanks.

00:42:37And it's a recipe from our friend David Arnold's mother, who you don't know, but you will know,

00:42:41because I think that she created one of the most delicious stuffing recipes of all time.

00:42:46And when I first saw it, it didn't make any sense to me, because there's mandarin, oranges in it, a few other things.

00:42:52But ultimately, when I started to look at the recipe, what made it so delicious to me was, it's looking at it more like a bread pudding.

00:42:58A savory bread pudding.

00:42:59Ooh.

00:43:00And these are ingredients that anyone can make.

00:43:02And if there's one thing that I think that anyone could cook from this show for their Friendsgiving Thanksgiving, this is the stuffing.

00:43:09Because I think it's the best stuffing we've ever had.

00:43:11And we're making two.

00:43:12One that's non-pork and one that...

00:43:14We're all non-pork.

00:43:15Oh.

00:43:16Turkey.

00:43:17Sausage.

00:43:18Thanks for the note, Andrew.

00:43:23So is the, when they put it in the bird like that, is that just like a, like a gimmick thing some restaurant came up with?

00:43:29Or is that like...

00:43:30No, it's actually, usually, you know, it's hanging, uh, vertically.

00:43:35Yeah, vertically.

00:43:36And you're, you're pouring it over wok.

00:43:37And, uh, like there's a restaurant in Hong Kong called, uh, what's it?

00:43:42LONG KING HIN.

00:43:43LONG KING HIN.

00:43:44And I, I think it's the best chicken I've ever had.

00:43:46And that's how they cook it.

00:43:47It's a little bit more complicated than that.

00:43:49But it just makes the, the skin really crackly and, and, and, and sort of crunchy.

00:43:54And that's what I really want.

00:43:55And at the same time, you're not overcooking.

00:43:57That's another thing is, you're not overcooking the meat.

00:44:00Because a lot of times you can get something super crispy, but by doing so, you're going to overcook the meat.

00:44:05Well, I'm talking, and I'm actually talking about the stuffing.

00:44:07You know, how they put the stuffing in the bird.

00:44:09You know, like, uh, on Thanksgiving.

00:44:11Right.

00:44:12Right.

00:44:13So cook that.

00:44:14Is that like, uh, is that like a traditional thing?

00:44:17Or is that, uh, I mean.

00:44:18I, I've been always told that like that's way, like that, that's how you can get like a food-borne illness.

00:44:23Because it might be undercooked.

00:44:24Right?

00:44:25Yeah.

00:44:26So no, they've been really, I don't know if that's urban myth.

00:44:29Don't, don't at me.

00:44:30On a stove and then I just stuff it in there after it's cooked.

00:44:33What?

00:44:34Yeah, because I heard that.

00:44:35I didn't know if it was true, but I said, I'm not taking chances.

00:44:38Like putting it in that, like, I didn't like that.

00:44:41Yeah.

00:44:42And then you remember when they stuck the duck inside the turkey?

00:44:45Turducken.

00:44:46Yeah.

00:44:47Turducken.

00:44:48Have you seen that where they stick the whole duck inside of it?

00:44:51They put a chicken in a duck and then a duck in a turkey.

00:44:54That was from the great chef Paul Prudhomme.

00:44:56But yeah, so Dave's talking about a turkey's very big and you pack it full of stuffing.

00:45:01It might not cook all the way through to the middle.

00:45:03Like that's why you generally cook it on the, on the side.

00:45:05But people have been stuffing stuff since forever.

00:45:08Those words have never been uttered.

00:45:12Those words.

00:45:13This is a highly educated man.

00:45:15Can you repeat that?

00:45:16I'm just running out of material.

00:45:17A highly educated man and he just uttered words that have never been spoken.

00:45:21Well done Chris from there.

00:45:23Can we have a vote?

00:45:24Can we have audience vote?

00:45:25Thank you Chris.

00:45:26Has anyone heard?

00:45:28People have been stuffing stuff forever.

00:45:30People have been stuffing stuff forever.

00:45:32Hey, let's do another star vote.

00:45:34Let's talk about my favorite part of a friend's giving party.

00:45:37Including this one, going home.

00:45:40Do you make a big deal out of leaving or do you slip out quietly before anyone notices?

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

00:45:48Five stars means you believe in giving each and every person a hug before leaving.

00:45:53One star means you're just going home, not going to war.

00:45:57Once the window closes on drawn out exits, you'll vote on sneaking out quickly.

00:46:01Five stars means you believe in Irish goodbyes.

00:46:04One star means disappearing acts are strictly for magicians.

00:46:07Use your remotes to vote or if you're on mobile, tap directly on the stars once to choose, then again to submit.

00:46:12Our guest, you can vote in those menu books there.

00:46:15But what's everybody's philosophy on this?

00:46:17Becky, are you an Irish goodbyer?

00:46:19I usually say goodbye to everyone and then I end up spending the night.

00:46:23Wow.

00:46:24Wow.

00:46:25Yes.

00:46:26Becky's an iconoclast, man.

00:46:29We'll end up tucking in so we can do the morning.

00:46:33Wow.

00:46:34People have been stuffing stuff forever.

00:46:35Can you help Chris with the stand-up?

00:46:36Can you help Chris with the stand-up?

00:46:37Can you help Chris with the stand-up?

00:46:38Stuff and stuff forever.

00:46:42That was very smart.

00:46:43That was good.

00:46:44That was really good.

00:46:45People have been stuffing stuff forever since Apicius.

00:46:47What was I supposed to talk about?

00:46:49Stuff and stuff forever.

00:46:50No, your other tall tower is doing something back there.

00:46:54I'm just trying to make sure I don't burn this goddamn thing.

00:46:58Fig Mark Battlefield's got a giant mound of butter.

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

00:47:02So 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.

00:47:15This is also one of those things that I think you should only eat on a special occasion.

00:47:18And there's a very famous chef called, he passed a few years ago, his name was Joel Robochon.

00:47:24He had a restaurant called Maxime's and I think in 1999 he was voted like the most, the greatest chef of all time.

00:47:30And he influenced a lot of different chefs.

00:47:33And 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, you would not think that his most famous iconic dish was mashed potato.

00:47:44And that's what we're doing today.

00:47:48And it was so famous that all of us working in different kitchens, everyone makes this potato.

00:47:53And it's some version that you've probably tasted in a restaurant.

00:47:56But the original version was with a potato in France called La Ratte.

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

00:48:02And you cook these things in the moment per order and you'd peel them while they're very, very hot.

00:48:07Because you want to make potato puree when it's hot so the starches don't set.

00:48:13And so really the ratio is 50% potato that you pass through a food mill and then you put through a temi.

00:48:22So I don't know if you saw Mark.

00:48:25He was passing the potato through, I don't even know, can you show him what that is?

00:48:30Yeah.

00:48:31It's basically a really fine sieve.

00:48:33So it's just like.

00:48:34It's a torture device for cooks and restaurants because it's just so dumb.

00:48:39Because you have to force this thing through with a lot of pressure to get it super, super fine.

00:48:44And you don't want to overwork it because then your potatoes are going to get gluey.

00:48:47So you take equal amounts of fat to the potato and you want to find that ratio where it's about to break

00:48:55because there's too much fat of cream and butter or cream or butter and milk.

00:49:00And that's it.

00:49:03It's something that if you make in a restaurant, you taste maybe 200, 300 times a day, which is why I'm okay not having to taste it all the time.

00:49:13What about yourself?

00:49:14No.

00:49:15It's very rich.

00:49:17But when people taste this, everyone's like, oh, this is one of the best things I could eat it all day long, which is why I think I only make it for Thanksgiving, Thanksgiving time.

00:49:26Yeah.

00:49:27One time a year.

00:49:28Do you think this dinner ice cream could have some relation to this form of mashed potato?

00:49:36Dinner ice cream?

00:49:37Yeah, that you were talking about.

00:49:38Oh, breakfast ice cream.

00:49:39I mean, breakfast ice cream.

00:49:40So like a mashed potato ice cream.

00:49:41Yeah.

00:49:42Yeah.

00:49:43I want what you're on, I don't know what you're talking about.

00:49:50No, no, no.

00:49:51So wait.

00:49:52Like a sweeter potato with cream and a lot of butter.

00:50:02Uh-huh.

00:50:03Like a sweet potato.

00:50:04Yeah, but you.

00:50:05You can do that.

00:50:06You put like marshmallows and almonds in there.

00:50:09Yeah, yeah, yeah.

00:50:10Keep going deeper into this.

00:50:11Keep going.

00:50:12I apologize for that terrible joke because this is fucking a great idea.

00:50:15Yeah.

00:50:16Yeah, yeah, yeah, yeah, yeah.

00:50:17Yeah, yeah.

00:50:18We should do it.

00:50:19Again, the world knows now.

00:50:20That's the one thing we don't have is any sweet potato.

00:50:26So pumpkin pie, we may or may not have.

00:50:30I don't know.

00:50:31He's got a pie coming out later.

00:50:32Chris actually made a pie.

00:50:34Did we make a sweet potato pie?

00:50:36I've got, did we make a sweet potato pie?

00:50:38Yeah.

00:50:39No.

00:50:40Remember the boxes of mashed potatoes?

00:50:43Yeah.

00:50:44Oh yeah, like those flakes.

00:50:45You know what?

00:50:46Those flakes are good to like crust like a steak or pork chop in and you pan fry it.

00:50:50Yeah.

00:50:51Very nice.

00:50:52I gotta say it.

00:50:53I hate pumpkin pie.

00:50:54Yes.

00:50:55Wow.

00:50:56You too?

00:50:57I don't like that either.

00:50:58Really?

00:50:59I don't like pumpkin pie.

00:51:00I don't like pumpkin pie.

00:51:01Pumpkin pie, fam?

00:51:02Yes.

00:51:03I love a key lime pie, fam.

00:51:04Yeah.

00:51:05Are you?

00:51:06That's real?

00:51:07One million percent.

00:51:08Damn it, Cho.

00:51:09I love the tartness of, like I like a tart dessert.

00:51:12Gotcha.

00:51:13Yeah.

00:51:14Yeah.

00:51:15Becky, why do you hate pumpkin pie?

00:51:16What's wrong with pumpkin pie?

00:51:17I just, the pumpkin of it all.

00:51:18Yeah.

00:51:19Okay.

00:51:20Okay.

00:51:21Right to the, right to the.

00:51:23I'm being more lazy.

00:51:24Oh shit, I forgot.

00:51:25Pumpkin has a bit of a aftertaste that sweet potato pie does it.

00:51:30Now this is the, this is the core of the issue.

00:51:32Sweet potato pie, delightful.

00:51:33Absolutely.

00:51:34Pumpkin pie, not so much.

00:51:35Not so much.

00:51:36Yeah.

00:51:37I disagree.

00:51:38I disagree.

00:51:39I really.

00:51:40It's a gore.

00:51:41Come on.

00:51:42Did you eat a lot of sweet potatoes growing up?

00:51:45Right?

00:51:46I did.

00:51:47I did.

00:51:48Of course.

00:51:49I mean, Korean families eat a lot of sweet potato.

00:51:51Yeah.

00:51:52You know what?

00:51:53I wasn't planning on this because I forgot to make the gravy.

00:51:57So traditionally you'd make a gravy with flour, butter and cook that out and you would add

00:52:04the turkey stock, which I have here.

00:52:07So I'm going to show everyone a trick that I wasn't planning on doing.

00:52:11There's this thing called wonder, which is a deionized flour for everybody.

00:52:15That is a flour that won't get stuck together, won't get clumpy.

00:52:19So this is a trick that I have never done on live TV.

00:52:26Let's do it.

00:52:27And we're going to make a gravy the way you're not supposed to make a gravy.

00:52:31Why you say that?

00:52:32Because this is not how you're supposed to make a gravy.

00:52:34Because of the ingredients?

00:52:36Yeah.

00:52:37The traditional way, if I had the time, I would cook the roux, time permitting, and then,

00:52:43which is flour, butter, equal parts flour, butter.

00:52:45Then I would add the turkey stock.

00:52:47And again, we made this turkey stock from the gizzards, the neck and sort of the trimmings

00:52:53of the turkey.

00:52:54You don't need that much turkey stock to make the gravy.

00:52:56So that's what we've got going on here.

00:52:58And then I would add that and you basically, you know, use that as a thickening agent.

00:53:03That's how you get a gravy.

00:53:04Yeah, but what's the shortcut?

00:53:05I like this.

00:53:06The shortcut now is.

00:53:07Don't feel bad about yourself.

00:53:08Go ahead, baby.

00:53:09I've never done it this way.

00:53:11So I'm just going to add butter because you do need fat in the gravy.

00:53:14And then I'm going to just pour this directly into this and stir.

00:53:18And fingers crossed that it actually comes out with no clumps.

00:53:21But you can't do this with this normal AP flour.

00:53:24Just like your regular flour, you can't do this.

00:53:26So when I said D.I. and I, so what they do is they take water and flour and they make it like a,

00:53:32like a glue and they sheet it out.

00:53:34They bake it.

00:53:35And then they take that like cracker and they blitz it into a powder.

00:53:39So that's why it's called, it's a deionized flour.

00:53:42Here I am with food science that I barely understand myself.

00:53:45Do you buy that at a store?

00:53:48Yeah.

00:53:49What's the name of this?

00:53:51Brundra.

00:53:52There's only one brand of it.

00:53:54Brundra.

00:53:55I would say, but it's, you know, it's only a lot of brands.

00:53:58Go to the store and ask for the blue canister of D.I. and ice flour, I guess.

00:54:02No, it's called wonder flour.

00:54:05And this is something you might see in a lot of restaurants.

00:54:08It's also good for say, if you have a piece of fish or meat that you want to just lightly coat.

00:54:14Let's just say you were making like chicken piccata and you have the chicken breast and you slice it, pound it out.

00:54:18You can coat this and it's not going to get clumpy at all.

00:54:21And it's so fine that it's going to get through all the crevices and then you can bread it.

00:54:25It's, it's a great flour, but I would say this is, this is what they don't teach in the culinary school.

00:54:32The dark arts.

00:54:33The dark arts.

00:54:34This is like, this is Hogwarts.

00:54:35This is the dark arts class.

00:54:37Oh, I love the dark arts.

00:54:38And, you know, they're not teaching this.

00:54:40They're not teaching this.

00:54:41I love that it's in the coffee creamer container.

00:54:48It has like a similar texture.

00:54:49When you're at the DMV, that's what they have next to it.

00:54:51Yeah, yeah, yeah.

00:54:52The coffee.

00:54:54While Dave is working this magic, let's find out if the majority of our audience prefer extended goodbyes or Irish goodbyes.

00:55:01You gave extended goodbyes two and a half star votes and you gave the Irish goodbye three and a half star votes.

00:55:08That means the Irish goodbye wins and you all are just sneaking out.

00:55:11Really?

00:55:12You're all sneaking out.

00:55:13What happened?

00:55:14We're pro?

00:55:15People sneak out of parties rather than saying goodbye.

00:55:17What's your move?

00:55:18100% sneak out.

00:55:19The Irish goodbye.

00:55:20Yeah.

00:55:21Sometimes you're like the host.

00:55:22It's like you don't want to bother them.

00:55:24For sure.

00:55:25I think you're doing the right thing by sneaking out.

00:55:27Yeah.

00:55:28You're a bad person if you wait and say goodbye.

00:55:29Do you think any of you could pull off an Irish goodbye tonight?

00:55:32Just leaving without saying goodbye to Dave before the show is over?

00:55:36Well, I want to.

00:55:39Tisha.

00:55:40Tisha.

00:55:41Tisha.

00:55:42Tisha.

00:55:43She gone.

00:55:44She gone.

00:55:45Tisha.

00:55:46Don't go.

00:55:47Tisha.

00:55:48Tisha's the only one not drinking by the way.

00:55:49Oh my God.

00:55:50Did you see the finger?

00:56:03That's a black church thing.

00:56:04I'm out.

00:56:05It means excuse me, but I'm out.

00:56:09How's the trick going to do?

00:56:11I'm out.

00:56:12It doesn't have the color of a normal gravy, but it's going to be good.

00:56:16I hope.

00:56:17It's more of a pechamel.

00:56:18It's more of like a white, white sauce.

00:56:19It's Caucasian Tone.

00:56:20It's Caucasian Tone.

00:56:21It's Caucasian Tone.

00:56:22Oh my God, dude.

00:56:25Maybe a little fish sauce.

00:56:26But it tastes pretty fucking good.

00:56:28It tastes fucking good.

00:56:30I don't get it.

00:56:31It matters.

00:56:32I don't understand how you do that.

00:56:33Yeah.

00:56:34I'm pretty sure if I was making that and I took a sample, I'd be like, well, you know what

00:56:38you guys, we're not going to have gravy.

00:56:39We're not going to have gravy.

00:56:41My first time making a roux, I had to phone six friends.

00:56:44I was like, what do you mean you slowly pour in the flour and stir it?

00:56:49Fucking exhausted.

00:56:50Standing over the stove for 10 minutes, you know?

00:56:54Yeah.

00:56:55It's hard to do, man.

00:56:57I just think you dump everything in and that's how you make everything, but not the roux.

00:57:00Yeah.

00:57:01You slowly add and you stir.

00:57:02We good?

00:57:03Yeah.

00:57:04It's a risotto.

00:57:05Okay.

00:57:06Actually.

00:57:07Oh, no.

00:57:08We plate it.

00:57:09Bring it over so we can plate it.

00:57:10You have no idea what you're talking about.

00:57:13But what is, what is the, what's wrong with it?

00:57:17Lumpy gravy.

00:57:18Well, the reason why it's lumpy.

00:57:20That's a good question.

00:57:21The reason you don't want lump is not that there's nothing wrong with it.

00:57:23I've definitely served lumpy gravy to my family.

00:57:25I'm like, whatever.

00:57:26But like, you don't want to because what it means is you have clumps of flour that are uncooked.

00:57:32So they're pebbles.

00:57:33So when someone eats that, it's not that it's lumpy in the texture.

00:57:36It's that literally you're eating raw flour.

00:57:38But it's like a nice little burst.

00:57:39It's like a little dumpling.

00:57:40Yeah.

00:57:41A little dumpling in here.

00:57:42Yeah, it's a dumpling.

00:57:43It's like a fun little dumpling.

00:57:44Yeah.

00:57:45Yeah.

00:57:46I'm with you on that.

00:57:47I like lumpy mashed potatoes too.

00:57:48Yeah, I like lump potatoes.

00:57:49Mm-hmm.

00:57:50You don't want to burst a flour in your mouth.

00:57:53I don't know.

00:57:54Burst a flour in your mouth.

00:57:55You should be a food writer.

00:57:57I like that Joe's like, I like lumpy mashed potatoes after Mark just passed.

00:58:02It's a battle between mashed potatoes and butter.

00:58:07You're like the craziest sister of all time.

00:58:11I like lumps.

00:58:12So this gravy actually came out.

00:58:15Wow.

00:58:16That looks great.

00:58:17Wow.

00:58:18That's it.

00:58:19Next time we need to be sponsored by Wondra.

00:58:21God damn it, Chris.

00:58:23Look at this crystal gravy over here.

00:58:25It's just this white gravy.

00:58:26Oh, wow.

00:58:27That's beautiful.

00:58:28It's Caucasian gravy.

00:58:30Right.

00:58:31Oh, look at the birds.

00:58:35Wow.

00:58:36The battle of good and evil continues.

00:58:38That's beautiful.

00:58:39Wow.

00:58:40Oh, wow.

00:58:41With a little.

00:58:42That's beautiful.

00:58:43Greenery coming out of its butt.

00:58:45Fresh turd.

00:58:46I love it.

00:58:47Wow.

00:58:48Beautiful.

00:58:49I didn't grow up eating quail.

00:58:50Did you guys?

00:58:51No.

00:58:52No.

00:58:53I've never.

00:58:54I thought it was illegal.

00:58:55Oh boy.

00:58:56I did grow up with a pheasant.

00:58:57It's similar.

00:58:58Where'd you grow up?

00:58:59Oregon.

00:59:00Yeah, yeah, yeah, yeah.

00:59:01But like on homecoming my dad would be like, we've got pheasant bites.

00:59:03We were all in like our dresses and stuff.

00:59:04Pheasant bites?

00:59:05What?

00:59:06Pheasant poppers.

00:59:07Oh, wow.

00:59:08They were like bacon wrapped.

00:59:09Big wrapped.

00:59:10Jalapeño.

00:59:11Water chestnut in the middle.

00:59:12Jalapeño.

00:59:13Yeah.

00:59:14Dave's talking about pheasant t-shirt.

00:59:15He's like pheasant, pheasant whal?

00:59:16What?

00:59:17He's like pheasant quail.

00:59:18Pheasant poppers.

00:59:19Oh, wow.

00:59:20They were like bacon wrapped.

00:59:21Big wrapped.

00:59:22With jalapeno and something.

00:59:23Dave's got this big water chestnut in the middle.

00:59:24Yeah, jalapeno.

00:59:25Yeah.

00:59:26Dave's talking about pheasant t-shirt.

00:59:30T-shirt doesn't have a whole bit about quail.

00:59:32Tizia's never had quail.

00:59:33I've never had quail.

00:59:34You've eaten food before?

00:59:35No.

00:59:36I don't think I have either actually.

00:59:37See, there you go.

00:59:38They have it and you have to talk like this.

00:59:40You're gonna have quail if you're eating the quail.

00:59:41That's so funny.

00:59:44That's so funny.

00:59:45Absolutely.

00:59:46Absolutely.

00:59:47It's a first for everything.

00:59:49Quail is supposed to be raised in a cage.

00:59:52I am a quail virgin.

00:59:57So is Chris.

00:59:58So is Chris.

00:59:59Yeah, I have never fucked a quail, I guess.

01:00:02I don't know.

01:00:03I am a quail virgin.

01:00:07That is hilarious.

01:00:09You're a lobster virgin and a quail virgin.

01:00:12I am.

01:00:14That's funny.

01:00:15I'm excited.

01:00:16I don't even know what a quail looks like.

01:00:17I'm trying all new things.

01:00:18It looks like this.

01:00:19This is a tiny turkey.

01:00:20Do they fly?

01:00:21They do.

01:00:22They do fly.

01:00:23Oh, I don't know.

01:00:25They fly, we don't know.

01:00:27We don't know.

01:00:28The little thing.

01:00:30We don't know.

01:00:31By the way, I want you guys to know, Tisha can cook.

01:00:35I can cook very well.

01:00:36She can cook.

01:00:37Yeah.

01:00:38What's your specialty, Tisha?

01:00:39Not rice.

01:00:40Not rice.

01:00:41I will cook up to you.

01:00:44She will.

01:00:45I witnessed it.

01:00:46No, he brought me a rice make-up.

01:00:48I bought you a rice cooker.

01:00:49He did.

01:00:50He did.

01:00:51That blew her mind.

01:00:52She had no idea what anything was going on.

01:00:55I taught her how to measure it.

01:00:57She was like, why are we doing this?

01:00:58With the finger?

01:00:59She goes, let's just go to the Chinese restaurant and buy it.

01:01:01You taught her the finger method?

01:01:02I taught her everything.

01:01:03He did.

01:01:04Wow.

01:01:05That's like pretty high-level Asian stuff right there.

01:01:06Yeah, man.

01:01:07I even told her it was a secret.

01:01:08I go, don't share this with anyone.

01:01:10But tell everybody on live TV.

01:01:12Shut up.

01:01:13And then you still had to teach me even though I thought, oh, thank you so much.

01:01:17This is your fried bird to associate the audience that voted for.

01:01:22Looks beautiful.

01:01:23It is beautiful.

01:01:24Can I run to the bathroom and hit my indica pen?

01:01:26Yes.

01:01:27Can I join you?

01:01:28I know, girl.

01:01:29I got my edible.

01:01:30It's legal.

01:01:31It's legal.

01:01:32Andrew worked hard on that stuffing back there.

01:01:35I found what.

01:01:36Oh, my God, Andrew.

01:01:37I'm sorry.

01:01:38That's all right.

01:01:39I'm ready to go.

01:01:40I'm sorry.

01:01:41Are we?

01:01:42Shall we?

01:01:43Shall we?

01:01:44Shall we?

01:01:45Any time for what's going on here?

01:01:46Because I don't know what's going on.

01:01:47It's a battle between stuffing and vegetables.

01:01:49We put it in a crock pot, stuck it in an oven at 350-000 degrees, and let's see who wins.

01:01:55Is it carrots or is it stuffing?

01:01:56Take it away, Andrew.

01:01:57I can't.

01:01:58So, like, this is turkey.

01:01:59Nice.

01:02:00And this is no meat.

01:02:01Oh.

01:02:02That's your personal stuffing.

01:02:04It's like the best bite of food I've ever had.

01:02:05The quail is really good.

01:02:06Really?

01:02:07Right?

01:02:08It's just a bird.

01:02:09This is amazing.

01:02:10The bird tastes great.

01:02:11The gravy, the Caucasian gravy is heaven on earth.

01:02:24I mean, like, growing up, I always thought, you know, because my brothers and I always

01:02:30wanted to just do what, like, the white families were celebrating Thanksgiving.

01:02:34I was like, oh, that Norman Rockwell shit.

01:02:36Yeah.

01:02:37Until, like, I went to one, I was like, this is not nearly as delicious as, like, the Thanksgiving's

01:02:42that we have because it's a hodgepodge of everything, right?

01:02:46Mm-hmm.

01:02:47So, you have Korean American stuff.

01:02:49You might have stuff from around the world because people would be coming over.

01:02:52And it was always this, like, melting pot of stuff.

01:02:55And I hate using that word, but it was literally kimchi next to stuffing, next to my mom's braised

01:03:00short ribs and chapecha and, you know, these things that, because my aunts lived in America

01:03:04for so long, they, like, developed these weird American classics, put their spin on it.

01:03:09And I was always sort of embarrassed by it until I realized I was like, oh, this is actually

01:03:14the best way.

01:03:15Yeah.

01:03:16Right?

01:03:17So, I don't know, did you guys grow up having this smorgasbord?

01:03:19Yeah.

01:03:20We did.

01:03:21Right?

01:03:22Yeah.

01:03:23Mm-hmm.

01:03:24I don't know why they put lasagna in the Thanksgiving menu, but.

01:03:27What was your favorite?

01:03:28I'm gonna reach over you.

01:03:29No, please do.

01:03:30What was your favorite thing on the table?

01:03:31You want some of the stuffing?

01:03:32It's always the baked macaroni.

01:03:33Is there a certain kind that you want this one or that one?

01:03:35Always.

01:03:36I don't wanna look at your back.

01:03:37Becky, did you have the normal rock?

01:03:38Yeah.

01:03:39Sorry, we have the Norman Rockwell ass meal.

01:03:42I don't know if my shirt gives it up, but.

01:03:45No flavor at all.

01:03:47Did you just add?

01:03:48I go, what was your favorite thing at Thanksgiving dinner?

01:03:51She goes, the baked macaroni and cheese.

01:03:53And I go, why?

01:03:54And she said.

01:03:55Because I made it.

01:03:56Well, I'm sure it's delicious.

01:04:01But, Chang, at those sort of hodgepodge melting pot Thanksgiving, there was a turkey,

01:04:06right?

01:04:07Yeah, my mom would burn it every year.

01:04:08No.

01:04:09Yeah.

01:04:10My mom threw one in the woods one year.

01:04:11Wait, what?

01:04:12What's so mean?

01:04:13Kara overcooked it and it was dry and she put it and stabbed it and was like, it's just

01:04:18done.

01:04:19She's like, I overcooked it.

01:04:21Drier the dick.

01:04:22You know, there's, there's like my, I wish my mom would throw it in the woods sometimes

01:04:26because I don't know why it was like pathological.

01:04:28She had to put honey on it.

01:04:30And even when I started to cook professionally, I would tell her like, mom, you just can't

01:04:32put honey on it because it will burn.

01:04:34Maybe you could put it later on in the process.

01:04:37But every year we would have a burned turkey because she put honey on it and she couldn't

01:04:41stop herself.

01:04:42And now my mom has passed and now I think like, maybe I should just burn this fucking turkey.

01:04:47I think that's right.

01:04:48The hodgepodge.

01:04:49Yeah.

01:04:50Tradition.

01:04:51The mix is really nice, but it's also like the one time of the year where like families

01:04:55like ours are also trying to do the thing.

01:04:57We're all having the turkey.

01:04:58We're all trying to do the same thing.

01:05:00So, you know, it's beautiful.

01:05:01And I think she knew what she was doing.

01:05:02She just was punking her kids.

01:05:04She's like, shut up.

01:05:05Don't tell me.

01:05:06I gave birth to you.

01:05:07Shut up.

01:05:08Exactly.

01:05:09Well, so this is not the end of the meal.

01:05:11We do have a couple more.

01:05:12There's a lot more to come.

01:05:14Honestly, there's a lot more to come.

01:05:16And one of the things is a little surprise we have that's been working outside.

01:05:21We've got a little clip of what's been going on today.

01:05:24So just outside, we've been roasting.

01:05:27We've been burning down this wood.

01:05:29This is a mix of hickory and oak and fruit wood.

01:05:32And on top of this burning embers is this pig from Peds and Barnett, which is grown right

01:05:45outside of Yosemite, like a really slow growth pig.

01:05:48That was awesome.

01:05:49It never eats corn or soy.

01:05:50It just lives outside its whole life.

01:05:52And so Josh is a master of open fire cooking.

01:05:57A lot of people talk about ember cooking.

01:05:59Josh knows what he's talking about.

01:06:01He's pioneered a lot of the cooking.

01:06:03Watch your words, miss.

01:06:04He's been out there all day long mopping this thing down with bacon fat from Benton's Bacon,

01:06:09putting some sea salt on there.

01:06:11This is literally outside of our studio.

01:06:13This has been happening all day long.

01:06:15I'm sorry.

01:06:16I have to interrupt you.

01:06:17I just want you to know this episode, Tisha hasn't seen three out of the four beets being served today.

01:06:24She screamed for her life when the pig came to the table.

01:06:27I'm sorry.

01:06:28She was like this.

01:06:29She was like.

01:06:30There's been a lot.

01:06:31There have been a lot of heads.

01:06:32No, no.

01:06:33We got to get the angle because I was looking you right in the eyes and I was like, whoa,

01:06:37she's genuinely freaked out.

01:06:39I've never seen it.

01:06:42Chef is back here.

01:06:43Chef Skeens.

01:06:44He opened Saison in 2009 as a pop-up.

01:06:47Took it all the way to one of the best restaurants in the world.

01:06:50Three Michelin stars and he's just unceremoniously going to cut that thing into pieces.

01:06:55I heard you guys don't eat pork though.

01:06:57Or somebody doesn't.

01:06:58I don't eat pork.

01:06:59Yeah.

01:07:00That's why.

01:07:01I do.

01:07:02That's why.

01:07:03We didn't tell Josh.

01:07:04Oh, look at you.

01:07:05We didn't tell Josh, but son of Seattle.

01:07:07Yes.

01:07:08My wife's from Seattle.

01:07:09Yes.

01:07:10You guys eat a lot of salmon.

01:07:11We did a plane statement like that.

01:07:12Mmm.

01:07:13And that's what we did.

01:07:14Wow.

01:07:15That looks amazing.

01:07:16Yeah, that looks beautiful.

01:07:17That's right.

01:07:18You guys.

01:07:20Uh.

01:07:21This is the best stuffing I've ever had.

01:07:26Same.

01:07:27Andrew.

01:07:28Yes.

01:07:29He said it's the best stuffing he's ever had.

01:07:31No way.

01:07:32Yes, more sure.

01:07:33Hey, Mark, can you help me plate this?

01:07:34For them?

01:07:35Are those carrots or apricots?

01:07:38In the stuffing.

01:07:39What?

01:07:40They're.

01:07:41Mandarins.

01:07:42Mandarins.

01:07:43That's a Dave Arnold mom's recipe.

01:07:44The shocking twist of it is the mandarin canned mandarin oranges.

01:07:48And the genius of it is because it has that sweetness.

01:07:51And again, I think balance should be just a little bit of sweet and the things that you

01:07:54can taste in your palate.

01:07:55Salty, sweet, sour, bitter, and umami.

01:07:57And it has the sweetness from the syrup and it just sort of works.

01:08:02Mm.

01:08:03Uh, Josh, what are, what are the, uh, sort of prized bits you're gonna be done here?

01:08:06You wanna plate that?

01:08:07One.

01:08:08You love it.

01:08:09Well, we got, we got, I wanted, I wanted a little bit of southern barbecue with some

01:08:14crust, crispy skin.

01:08:16So, I mean, the shoulder?

01:08:17Really?

01:08:18The belly?

01:08:19Dave, I'm sorry.

01:08:20He's messing with me.

01:08:21No, but Tisha's very freaked out by the presentation.

01:08:26I'm, I'm, I'm, I'm.

01:08:27But this is a good thing because now you get to see it for the first time.

01:08:29I need to see it.

01:08:30Just, just, just go like this.

01:08:31Nope, I need to, I need to win this.

01:08:32Just pretend, just pretend it doesn't there.

01:08:33Nope, nope.

01:08:34It also looks like he's kind of smiling.

01:08:35Aw, man.

01:08:36We were gonna put an apple in the mouth and find it.

01:08:37Looks like he went out happy.

01:08:38That didn't help anything.

01:08:39Yeah, he doesn't think he's laughing.

01:08:40Looks like my dog.

01:08:41Mark's gonna read a passage from Charlotte's Web.

01:08:42The children's book, come on, guys.

01:08:43Yeah, yeah, yeah.

01:08:44He's like, I wasn't happy here anyways.

01:08:45Yeah, yeah, yeah.

01:08:46Yeah, yeah, yeah.

01:08:47You know?

01:08:48So, um.

01:08:49I love the white meat.

01:08:51Hey.

01:08:52So, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the,

01:09:05the pig, you know, I, I know, Joe, you don't dig on swine, but lechon, a big deal in Filipino cooking.

01:09:10Very big.

01:09:11That's lechon right there.

01:09:12That is lechon.

01:09:13Yup.

01:09:14That's a, that's at every, yeah, that's at every birthday party.

01:09:17Oh, really?

01:09:18Yeah.

01:09:19Oh, wow.

01:09:20That's a big thing right there.

01:09:21So, the Filipinos, as Nico well knows, very good pork cooks.

01:09:25Yeah.

01:09:26Okay.

01:09:27What country and, uh, ethnicity makes the greatest roast pig in the world?

01:09:31Well, that's a tough question.

01:09:33So, South America, got it going on.

01:09:36Cuba.

01:09:37Columbia, you got it.

01:09:38Columbia.

01:09:39Uh, Korea, China is really, Hong Kong.

01:09:43There's Siu Yuc in, in China.

01:09:46But, I'm gonna go, not just because I'm being a homer here, I, I think American barbecue, a whole hog, you know, people like Rodney Scott, just, that to me is like the highest form for me.

01:09:58As much as I love crispy skin, like this.

01:10:01Right?

01:10:02That's very crispy.

01:10:03And I think, you know, Josh is trying to make an homage to all kinds of pork cookery.

01:10:07So, this is, this is a little bit of South American.

01:10:09This is a little bit of Cantonese.

01:10:11This is definitely American South.

01:10:12So, this is very special.

01:10:14What did you, what did you, um, season it with?

01:10:17Mm-hmm.

01:10:18Bacon fat.

01:10:19Bacon fat.

01:10:20Bacon fat.

01:10:21Wow.

01:10:22The Ernest Hemingway of chefs.

01:10:24It's very concise.

01:10:25It's bacon fat.

01:10:26So, it's, uh, Chris said, uh, uh, Alan Benton, he's our good friend, and he has this amazing place called, uh, Benton's Country Smoked Hams, and we use a lot of his products at a restaurant.

01:10:36That's one of his hams right there.

01:10:38And he has this bacon that is smoked over hickory, and it's so intense.

01:10:41What?

01:10:42And the fat is so, so flavorful.

01:10:45And that's what we basted this, you know.

01:10:48Wow.

01:10:49Uh, Nico, what do you think the best, who are the best pig roasters in the world?

01:10:55You know, like I said, my family's watching.

01:10:57I gotta say it.

01:10:58Philippines.

01:10:59Mm.

01:11:00Hey, listen.

01:11:01Let's try not to look down at something else.

01:11:03It really is something else.

01:11:05Uh, I think I know who Josh would say, but I'm gonna stand up for this.

01:11:07For my people.

01:11:08I think the Chinese do it best.

01:11:09I got it.

01:11:10I got a second.

01:11:11That.

01:11:12Ooh.

01:11:13No.

01:11:14Pretty good.

01:11:15Thank you so much.

01:11:16Why?

01:11:17Well, it's not done, man.

01:11:18Come on.

01:11:19Let me just put this in front of you.

01:11:20Oh, wow.

01:11:21Oh, that looks good.

01:11:22I love the question.

01:11:23Wow.

01:11:24I didn't get the good stuff on there yet.

01:11:25No, no, you can add it on later, but I wanted them to get started.

01:11:27Oh, wow.

01:11:28This is so good.

01:11:30That's lightly smoked.

01:11:32Um, it's cured in sugar, salt, and, uh, it's...

01:11:36It's really good.

01:11:37It's pink salmon.

01:11:38Mmm.

01:11:39That's what...

01:11:40I don't eat salmon!

01:11:42You don't eat salmon either?

01:11:43Nope.

01:11:44But it's tasty.

01:11:45I love the smoky flavor.

01:11:47Oh, thank you.

01:11:48Yeah, we cooked it on the same fire that the pig was roasting on.

01:11:51What?

01:11:52No, no.

01:11:53No, no.

01:11:54Separate.

01:11:55Separate.

01:11:56An adjacent fire.

01:11:57Adjacent fire.

01:11:58But, like, you know, heat has...

01:12:00Thermal dynamics works and...

01:12:01It had its own room.

01:12:02Does it work?

01:12:03Your word?

01:12:05I'm just grateful that you're trying things out.

01:12:08Listen!

01:12:09Can I just say you're the best kind of diner because you're trying new things out instead

01:12:13of saying, oh, I don't want to eat that.

01:12:14So thank you for being so gracious with us.

01:12:18Yeah.

01:12:19And we'll move this pork away from the...

01:12:21How's the pig, Dave?

01:12:23Can I have some mashed potatoes?

01:12:25Yes, you may.

01:12:26You know how sometimes salmon can be very fishy?

01:12:29Yeah.

01:12:30This is not that.

01:12:31It's very light.

01:12:32Yeah.

01:12:33I love the smoky flavor.

01:12:35Is that the preparation?

01:12:36Mm-hmm.

01:12:37Oh, see.

01:12:38So we lightly cure it so it has a little bit of salt flavor and sweetness.

01:12:42Yeah.

01:12:43No, no.

01:12:44So, yeah.

01:12:45And this pig is...

01:12:47Trust me.

01:12:48There's so many people on the staff, it's going to get eviscerated a little bit.

01:12:50Yeah.

01:12:51We can hand some out to the crew right now, too.

01:12:53It's going to be left as that face.

01:12:54How is it, Dave?

01:12:55How's the pig?

01:12:56Mm.

01:12:57I'll be the judge.

01:12:59That face like this.

01:13:02Hey, not every day you get a three mission star chef and just be like, yeah.

01:13:07Honestly, honestly, he's just incredible.

01:13:10One of the world's best chefs.

01:13:11He sat outside all day for us.

01:13:12So good.

01:13:13Absolutely incredible.

01:13:14So good.

01:13:15Mm.

01:13:16That's...

01:13:17That's endless.

01:13:18I also serve this with a pickle.

01:13:19So you guys got it.

01:13:20Mm.

01:13:21We just smashed some garlic, salt.

01:13:22I put a little agave for sweetness and some cherry vinegar.

01:13:25It's great.

01:13:26Honestly, if there was any other acidity, I would have used that.

01:13:27Lemon juice.

01:13:28Light.

01:13:29Rice wine vinegar.

01:13:30Mm.

01:13:31It has a nice counterbalance to the fattiness from both the fish.

01:13:35Because salmon is very unctuous and fatty.

01:13:38Yes.

01:13:39And clearly pork has a lot of that going on, too.

01:13:41So I think pickles go very, really well.

01:13:44I like it.

01:13:45Mm-hmm.

01:13:46And we just made that instantly.

01:13:47Yeah.

01:13:48Of course.

01:13:49Your job is not done yet, either.

01:13:50No.

01:13:51So now this is a dish that everyone can eat.

01:13:55Yeah.

01:13:56And I know the plates are piling up, so apologies.

01:13:58Buster.

01:13:59What you find going on now, Chef?

01:14:00Um.

01:14:01Oh, is this the...

01:14:02Paella time.

01:14:03Paella.

01:14:04Oh, gosh.

01:14:05Oh, my God.

01:14:06Peaches first lobster.

01:14:07Hey, I'mma do it.

01:14:08I'mma do it.

01:14:09You eat lobster, yeah?

01:14:10No, I've never had lobster.

01:14:11I mean like you would, though.

01:14:12I'mma eat it now.

01:14:13Yep.

01:14:14Yep.

01:14:15It's a first for me.

01:14:16Me and you.

01:14:17Hey.

01:14:18Me and you.

01:14:19Me and you.

01:14:20Hey.

01:14:21This is the best for me.

01:14:24Hey.

01:14:25This is the best date I've ever had besides my wife with Grace.

01:14:28Sorry, Grace.

01:14:29Good God, man.

01:14:30I'm in a lot of trouble.

01:14:31Uh, Joe, we were sort of joking before we went live.

01:14:34Like, you kind of made your reservation here at the...

01:14:36We call this like an exclusive restaurant.

01:14:38Mm-hmm.

01:14:39On your way out.

01:14:40This is kind of your idea to do the Friendsgiving thing.

01:14:41Yes.

01:14:42Do you typically do a Friendsgiving or like...

01:14:44No.

01:14:45What is your Thanksgiving thing?

01:14:46This is my first time.

01:14:47Just like...

01:14:48And I asked Tisha right away to do this.

01:14:50I'm like, please do this.

01:14:53It's...

01:14:54No, I usually cook for about 30 to 40 people.

01:14:56Whoa.

01:14:57Do you?

01:14:58I ain't doing that no more.

01:14:59Yeah, stop that.

01:15:00That's stupid.

01:15:01That's not even fun.

01:15:02No, that's dumb.

01:15:03That's expensive.

01:15:04Eh, it's just tiresome.

01:15:05Yeah, what you do is you buy it somewhere and then you just don't say anything.

01:15:09Right.

01:15:10And then reheat it.

01:15:11And then reheat it.

01:15:12Don't say anything.

01:15:13Oh, reheat it.

01:15:14Don't say anything.

01:15:15What we can do is just package this up and you can serve this for your friends.

01:15:18Exactly.

01:15:19I will freeze all of this.

01:15:20And reheat what?

01:15:21Re-what?

01:15:22Re-heat.

01:15:23There you go.

01:15:24Yeah.

01:15:25Um, what is the word for the sokarat, which is the...

01:15:29You know, in Korean it's nurangji.

01:15:30What is the word in the Philippines for the crunchy bottom?

01:15:33Hey, Nico.

01:15:34What's the name for the crunchy bottom?

01:15:37It's the crunchy bottom.

01:15:38All right.

01:15:39That's it?

01:15:40That's it?

01:15:41Thank you, Nico.

01:15:42Thank you, Nico.

01:15:43That's the crunchy bottom.

01:15:44Direct translation.

01:15:45I'm excited.

01:15:46Yeah, this looks amazing.

01:15:49So all I did was add some scallions and, um...

01:15:52Mandy's gonna pass out some of this pork because it's happening to people.

01:15:56Oh, really?

01:15:57I think.

01:15:58Again, this is our Filipino-inspired paella.

01:16:01Okay, okay.

01:16:02Came away.

01:16:03Oh, sorry.

01:16:04Thank you so much.

01:16:05Thank you so much.

01:16:06And there's crab meat.

01:16:07There's dungeons crab meat stuffed inside the lobster body.

01:16:09And this.

01:16:10Gosh.

01:16:11But you were saying that...

01:16:12Did you achieve a little sukarata in there?

01:16:13I did.

01:16:14I did.

01:16:15A little crunchy.

01:16:16You know what?

01:16:17Like...

01:16:18I'm really proud of myself right now.

01:16:19This is the prize bit of paella.

01:16:20This is the worst thing to do because, like...

01:16:22Ready?

01:16:23You never want to take something from a culture that's so prized,

01:16:26whether it be Spain or the Philippines, and, like, totally fuck it up.

01:16:28So...

01:16:29Mmm.

01:16:30I think this came out really nice.

01:16:31You're supposed to get all of the meat out of it.

01:16:33I did want to...

01:16:34We didn't talk about this when you started making the rice,

01:16:35and I don't want to dig you deeper into a hole you're already in, Dave,

01:16:38but, um...

01:16:39That's nice.

01:16:40Generally speaking, what's up with European cultures cooking rice out of lid?

01:16:44I don't know.

01:16:45I'm not wading into those waters, Christopher.

01:16:48No.

01:16:49I already got enough trouble for talking about risotto, which I love!

01:16:52Am I eating lobster or am I eating the crab?

01:16:55Right now you're eating crab.

01:16:57This is the lobster meat in there.

01:16:59That's the lobster.

01:17:00Yeah.

01:17:01Okay, so let me try that first.

01:17:03You are one of the best diners.

01:17:05Listen, I'm not playing games.

01:17:07You're better than I am.

01:17:08If I don't like it, I'm not eating it.

01:17:10I mean, divorce?

01:17:11Say it again.

01:17:12There's a lot of eating going on right now,

01:17:14and I'm going to take this opportunity to mention that Dinner Time Live

01:17:16will be taking a break for Thanksgiving next week,

01:17:19but when we come back in two weeks, Dave will be cooking a menu of your choosing.

01:17:23So this vote is for the at-home audience only.

01:17:26Our guests, you're free to just eat and enjoy.

01:17:28When we come back from break, we're going to do some time traveling.

01:17:32Which decade would you like Dave to draw inspiration from?

01:17:36Should we go back 100 years to the roaring 20s,

01:17:40or would you like us to go full 70s disco?

01:17:44Perhaps you only live in the now and want us to stay here in the 2020s,

01:17:47or should Dave predict the future of food and cook a menu from the year 2070

01:17:52voice your opinion by using your remotes or double tapping those mobile devices?

01:17:57Heaven on.

01:17:58This is bad.

01:17:59What do you think?

01:18:00It's like a big-ass shrimp.

01:18:01That's exactly what it is.

01:18:02That's what it is.

01:18:04Big-ass shrimp.

01:18:05What?

01:18:06Stuff and stuff and stuff.

01:18:09With stub lobsters and big-ass shrimp.

01:18:11It's like a big-ass shrimp.

01:18:13Like a big-ass shrimp.

01:18:14Yeah.

01:18:15And they're from...

01:18:16It's not fishy either.

01:18:17No, they're literally from the waters of California.

01:18:21Really?

01:18:22And spiny lobsters, seasonal, and they're a real celebration.

01:18:25We wanted you guys to have, you know, something that was of the season.

01:18:28See, that's my problem.

01:18:30I was a cheap date.

01:18:31I need to...

01:18:32Okay.

01:18:33Yeah.

01:18:34Mm-hmm.

01:18:35See, that's the problem.

01:18:36This is good.

01:18:37I ain't no cheap date no more.

01:18:38That's all right.

01:18:39I'm in trouble.

01:18:40All right.

01:18:42Oh, this is good.

01:18:43Mm-hmm.

01:18:44And, um...

01:18:45Christopher.

01:18:46Yeah.

01:18:47Oh, yeah.

01:18:48Sorry.

01:18:49I was looking at this pork that Mandy's handing out over here.

01:18:51Mm.

01:18:52Um...

01:18:53What are these little guys talking?

01:18:55People may not know this.

01:18:56These are...

01:18:57But, uh, I...

01:18:58Chris gave you a slice of something he was working on for today's show.

01:19:01Mm.

01:19:02And normally, like, he's like a little brother to me.

01:19:04Not that little, but, like, um...

01:19:06Um...

01:19:07No, no.

01:19:08No, I'm in age.

01:19:09I'm in age, dude.

01:19:10We're big boy Asians.

01:19:11Don't you know that I'm not meaning that way?

01:19:13Um, like, little is an age difference.

01:19:16Okay.

01:19:17Um...

01:19:18And I always give him shit, but I was genuinely surprised at how delicious the dessert he made yesterday was.

01:19:22Mm.

01:19:23Mm.

01:19:24So, um...

01:19:25It was...

01:19:26I got it.

01:19:27Shockingly good.

01:19:28Really?

01:19:29And he made a key lime pie, and I think it was the best thing he's ever made.

01:19:31But, uh, I wouldn't be a bigger brother if I didn't sort of put the standard out there.

01:19:34I was like, now we have to see if we can make it two times in a row.

01:19:36Yeah.

01:19:37Dude.

01:19:38Right?

01:19:39Do you like making dessert or not really?

01:19:41Is that not your thing?

01:19:42I've learned to appreciate it.

01:19:43Mm.

01:19:44I actually think I was really, like, dumb in a lot of ways, but as a younger cook, I was

01:19:48like, oh, I just got to...

01:19:49I want to work with, like, meat and fish and all the savory stuff.

01:19:53And then later, you realize, like, oh, learning how to cook with pastry and to have precision and learn flavors and techniques,

01:20:00to me, that's just, uh, that's, like, another way of sort of becoming more well-rounded.

01:20:07Mm-hmm.

01:20:08And it's just not my forte, which is why I try to hire the best pastry chefs.

01:20:11Right.

01:20:12And Chris might have a...

01:20:13Chris is your...

01:20:14Well...

01:20:15That didn't work out nearly as well as I wanted to.

01:20:17I appreciate the shout-out, Dave, but I wanted to bring attention to somebody else.

01:20:21I wanted to pass the love on to somebody else here.

01:20:23So, talk about Friendsgiving, right?

01:20:25We always wanted to bring people that, um, are offering their...

01:20:30Sort of the things they're good at making when this is what they do for Thanksgiving.

01:20:34They bring in their special thing.

01:20:35And this guy over here, Jimmy, for many, many episodes...

01:20:39You know, he...

01:20:46This guy, always, when the show ends, when everyone's away, he feeds everybody ice cream that he makes.

01:20:52Oh, wow.

01:20:53Hand-cranks it in this old-fashioned ice bucket thing.

01:20:57Wait, what?

01:20:58Jimmy is, like, the closest to the action, and nobody ever...

01:21:00He just...

01:21:01You've seen him this whole show.

01:21:02He just, like, has to huddle here next to Dave.

01:21:04Jimmy!

01:21:05He's been...

01:21:06Without being asked, without doing anything, he has been making homemade ice cream in this bucket...

01:21:09Stop it.

01:21:10...and bringing it for the whole crew all season long.

01:21:13Wow.

01:21:14This is coffee ice cream.

01:21:15And here's the deal.

01:21:17He didn't even know he was gonna be on the show today.

01:21:20I don't know if you know this, he still isn't.

01:21:22Yeah.

01:21:23So, uh, that just is, like, the kind of crew that we have here.

01:21:30So, again, like, I'm just so blessed that we have some of the most amazing, talented team here

01:21:34that makes the show possible.

01:21:35Oh.

01:21:36And this guy just makes ice cream every week, almost.

01:21:38That's amazing.

01:21:39Would you say you're thankful for the crew here, Dave?

01:21:41Very thankful, Christopher.

01:21:45This is, like, the real deal, too.

01:21:47I know.

01:21:48This is all you.

01:21:49I gotta serve the ice cream.

01:21:50You gotta land this plane, man.

01:21:52That's the ice cream you saw, like, in Little House on the Prairie.

01:21:55Yes.

01:21:56That's like a wooden pail.

01:21:57Where do you get a pail like that, Jimmy?

01:21:59Is he mic'd up?

01:22:00Where's that pail from, Jimmy?

01:22:02This is nice.

01:22:03Coffee ice cream, too.

01:22:04I got the ice cream.

01:22:05You got the cake.

01:22:06I love that.

01:22:07See, what I'm gonna do with this thing, Sam, I'm gonna get that pail.

01:22:08Yeah.

01:22:09And then I'm gonna put, like, a Baskin-Robbins inside.

01:22:10That's what I'm talking about.

01:22:11And they won't know.

01:22:12They won't know.

01:22:13Look at you.

01:22:14What flavor is this?

01:22:15Coffee.

01:22:16Coffee.

01:22:17Oh, yeah, yeah, yeah.

01:22:18If I could box that up.

01:22:19It is.

01:22:20I know we get a lot of questions, like, who's gonna eat all that food?

01:22:36Does it all go to waste?

01:22:37Nothing goes to waste.

01:22:38Nothing goes to waste.

01:22:39Oftentimes, last time, we packed up everything Joe gave it to his son.

01:22:43Yep.

01:22:44And guess what I did?

01:22:45I reheated it.

01:22:46I did.

01:22:47Hey, you're an artist.

01:22:50That's artisan.

01:22:51This is amazing.

01:22:52What kind of pie is this one?

01:22:53This is a key lime pie.

01:22:54Key lime.

01:22:55It's got some sweetened coconut in the crust.

01:23:00Wow, yum.

01:23:01And you made this.

01:23:02I made this at home last night.

01:23:05Wow.

01:23:06I had no idea you had, like, skills in the kitchen, Chris.

01:23:10Look at that.

01:23:11Wow.

01:23:12The reason why Chris wanted to start off with that question of, can you claim authorship

01:23:18if you just reheat something or buy something?

01:23:21Yeah.

01:23:22Because is this something you bought, Christopher?

01:23:24I did not buy this, Steve.

01:23:26David, I did not buy this.

01:23:28You did.

01:23:29I just reheated this.

01:23:31I just reheated it.

01:23:33I love the fact that Chris has a shirt on that looks clearly like it was still folded

01:23:37before he got here.

01:23:38Honestly, it was in the back of my car.

01:23:41It was in the trunk of my car this morning.

01:23:43Hey, like, you can literally put, like, the pins back in and sell it again.

01:23:47There's still pins in it, I think.

01:23:49Thank you so much.

01:23:50There you go.

01:23:51Thank you so much.

01:23:52That coffee ice cream is something else.

01:23:54Oh, my gosh.

01:23:55My goodness.

01:23:56Oh, I'm so excited.

01:23:57Jimmy.

01:23:58Hey, Jimmy.

01:23:59If you want a career change, I think we should do it.

01:24:02Oh, my gosh.

01:24:03Time to get in front of the camera, man.

01:24:05One more.

01:24:06Tastes like real coffee.

01:24:07This tastes better than any coffee ice cream I've ever had.

01:24:10And I'm a coffee ice cream concierge.

01:24:12I can actually taste the wood from the bucket.

01:24:15Oh, wow.

01:24:17That ice cream.

01:24:18Is there cinnamon, nutmeg?

01:24:22What is in that?

01:24:23It's a little bit of Jimmy's Sweat.

01:24:25Jimmy.

01:24:26Jimmy's Sweat is in the ice cream.

01:24:29And Jimmy agreed that he was going to say something.

01:24:32And he's saying nothing.

01:24:33But we love you regardless, Jimmy.

01:24:34Thank you for the ice cream.

01:24:35It's delicious.

01:24:36That camera's not even on.

01:24:37He's just holding the camera.

01:24:38This is the best ice cream ever.

01:24:40This is so good.

01:24:41Oh, you got to taste the pie.

01:24:42Yeah, this is really good.

01:24:43Joe Coy.

01:24:44Jimmy, have you been making ice cream all your life?

01:24:47Nod if you've been making it since you were a kid.

01:24:50No.

01:24:51That was hilarious.

01:24:54Wait, is there nutmeg in this?

01:24:56Jimmy.

01:24:57Jimmy, TJ has a question for you.

01:24:58Can you please answer it?

01:24:59It has to be yes or no, though.

01:25:01Is there nutmeg in here?

01:25:03No.

01:25:04No.

01:25:06We couldn't get him to talk, y'all.

01:25:08We tried.

01:25:10We freaking tried.

01:25:12Before we wrap up.

01:25:14This is like the Martian or something.

01:25:15We have to find out which decade will be the menu theme for the next episode.

01:25:19Our audience has spoken.

01:25:21Whoa, whoa, whoa.

01:25:22If it's not the right decade, I am not showing up.

01:25:24I'm not showing up.

01:25:25I'm not going to do it.

01:25:26Our audience has spoken, and the majority have chosen 2070.

01:25:30Fuck.

01:25:31So Dave will be future tripping when we come back.

01:25:35So the audience could vote.

01:25:36Last week, or two weeks ago, they voted for the show we did with Aziz and Cord,

01:25:41that the food choices were Athens, Greece, Rome, Italy, San Sebastian.

01:25:48San Sebastian.

01:25:49San Sebastian.

01:25:50And Jacksonville, Florida.

01:25:51And they chose Jacksonville.

01:25:52And it wound up being one of the best menus I think we've ever made.

01:25:55Really?

01:25:56Because you do the homework, and you're like, oh, there's so much going on there food-wise

01:25:59and the food ways.

01:26:00Hey, Jimmy's ice cream's fine.

01:26:02What's up with that?

01:26:03How's that pie?

01:26:04The pie is so good.

01:26:06Come on.

01:26:07Your pie is so good.

01:26:08Hey, he's had enough compliments today.

01:26:09We've reached the compliment threshold.

01:26:11What?

01:26:12He's like a gremlin.

01:26:13He's a bonafide housewife.

01:26:14Don't feed me a compliment after 7 p.m.

01:26:18But we were busy eating.

01:26:19I don't know if you guys heard, this week's vote for the following week was food that I

01:26:25had to cook from the 1920s, the 1970s, present day?

01:26:29Present day.

01:26:30Or 20-70.

01:26:31Every 50-year increment.

01:26:33And they chose 20-70.

01:26:34What did you want to...

01:26:35He wanted this.

01:26:36The 1970s.

01:26:37Because, you know, he's going to have to dress up in like the 70s and, you know, I was like

01:26:45joking that it's like the 70s.

01:26:46Everyone's going to be on cocaine.

01:26:47No one's going to be hungry.

01:26:48So we'll be all good.

01:26:49Hilarious.

01:26:50Now, when you get 20-70, what are the first thoughts in your artist's brain?

01:26:55Like...

01:26:56Artist's brain?

01:26:57That's you, not me.

01:26:58That's you, not me.

01:26:59Yeah, that's true.

01:27:00And your chef brain.

01:27:01Come on there, artist.

01:27:02No, no.

01:27:03I don't know.

01:27:04He's probably just going to reheat it.

01:27:06You know, what I don't want is like when you see something that's science fiction and

01:27:11you're like, it takes place a hundred years in the future.

01:27:13You're like, why are they using technology that we're using today?

01:27:15So that's sort of where I'm thinking.

01:27:17How do we make food where people may not even know what it is, but at the same time when

01:27:22they see it and they eat it, they're like, oh yeah, that probably will be in the 20-70s.

01:27:26Like a dehydrated pill.

01:27:27Maybe.

01:27:28That tastes like chicken.

01:27:29Yeah.

01:27:30Okay, there it is.

01:27:31A chicken pill.

01:27:32That's it.

01:27:33We're going to make this happen.

01:27:34Just add water.

01:27:35Just add water.

01:27:36We're going to make this happen.

01:27:37We're going to make a dehydrated chicken course.

01:27:40How, I don't know, but you're going to make it happen.

01:27:41Because I'm not going to have to think about it.

01:27:42This is going to be a mark.

01:27:43No, no, I'm joking.

01:27:44I think we take a rotovap and we'll, like, I don't know.

01:27:47We'll figure something out.

01:27:48But we're going to have to get some real science fiction equipment here.

01:27:53Can I come back for that?

01:27:54You're committing to the dehydrated chicken pill?

01:27:55Hey!

01:27:56We're going to make a dish based on dehydrated chicken pill.

01:27:57Poor thing.

01:27:58Poor thing.

01:27:59I don't know.

01:28:00I don't know.

01:28:01But we'll get, we're going to have to get some real science fiction equipment here.

01:28:02Can I come back for that?

01:28:03You're committing to the dehydrated chicken pill?

01:28:05Hey!

01:28:06We're going to make a dehydrated, a dish based on dehydrated chicken pill.

01:28:11Poor thing.

01:28:12Yeah.

01:28:13I don't know why you're making this shit.

01:28:14And we have six days, oh, two weeks.

01:28:17We have two weeks.

01:28:18We can figure this shit out.

01:28:19Our guests thank you for the dehydrated chicken pill.

01:28:21You're welcome.

01:28:22What a great suggestion.

01:28:23So, I don't know, but we'll figure out what the dish is going to be.

01:28:27But if you guys have any suggestions, let me know.

01:28:30Randall, I think that you have an idea.

01:28:32What's 2017?

01:28:34You can give me some inspiration for 2017.

01:28:36Each of you guys.

01:28:37We got your, we got t-shirts.

01:28:38Come on.

01:28:39Um.

01:28:40Some sort of mozzarella stick capsule.

01:28:43Who knows?

01:28:45I don't know if you saw that.

01:28:46Nobody saw that.

01:28:47We got mozzarella stick capsule.

01:28:49The crust is a little tough to break.

01:28:52On that note, happy Thanksgiving everybody.

01:28:54It's been a pleasure to have everyone here.

01:28:56Guys.

01:28:57Thank you guys, Joe.

01:29:00Thank you guys for making this.

01:29:03Friendsgiving.

01:29:04Thank you Netflix.

01:29:05Amazing.

01:29:06Happy holidays everybody.

01:29:07We'll see you guys in a couple weeks.

01:29:08Yes.

01:29:09All right.

01:29:10To the chest.

01:29:11Nico.

01:29:12Andrew and Mark.

01:29:14Jimmy.

01:29:15Jimmy.

01:29:17Jimmy!

01:29:18Jimmy!

01:29:19Jimmy!

01:29:20Jimmy.

01:29:21Jimmy!

01:29:22Jimmy!

01:29:23Jimmy!

01:29:24Wow.

01:29:25You did it.

01:29:26All of that, it's so good.

01:29:28You

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