Dinner Time Live with David Chang Season 3 Episode 11

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Transcript

00:00:00welcome back we have another very special episode netflix has given us 30 minutes

00:00:11extra time for a friendsgiving extravaganza and we have one of our great guests joe coy

00:00:17third time visit we have tisha campbell becky robinson and randall park and we are going to

00:00:24cook an ungodly amount of food i've never been invited to a friendsgiving so you know chris

00:00:28knows this he hosts one every year and the only way i can have a friendsgiving is by you know on

00:00:33netflix's dime we're friends for for today um while we have a lot of fun i think we're going to share a

00:00:40lot of good cooking tips and sort of delicious insights and most importantly have a lot of fun

00:00:47today share some laughs good food that's all we can ask for you're going to fulfill the audience's

00:00:52dreams of last episode by deep frying the bird got a key lime pie and then i'll be voting on what you

00:00:58cook when we come back from thanksgiving break maybe we won't come back

00:01:01hey welcome back everybody i'm your host david chang and this is dinnertime live this is the

00:01:23friendsgiving extravaganza so much so that it can't fit in our normal 50 minutes netflix has

00:01:30given us extra time we're going full 90 minutes uh we're joined with chris yang the voice of the

00:01:35internet what's up joe coy our first third time three time repeat guest that's asian american

00:01:45oh asian yes yes two two categories i'm the first three time asian that's right but also i share the

00:01:53title with fortune we love fortune for a third time guest at t show i'm the first time black

00:01:59brandon thank you thank you really honored to have you guys here uh we asked joe like can you get some

00:02:08of your good friends that are funny that have a good appetite and let's just let's just go ham and see

00:02:13what happens here and uh i uh i've never actually been invited to a friend's giving so this is the

00:02:19only time we can do a friend's giving and because of that i've only been told it's a more joyous

00:02:23occasion than a family thanksgiving most of the time right yeah no drama your friends and with that

00:02:31being said people sometimes it's like a potluck people bring food or everyone sort of participates

00:02:36and cooks and that's what we're doing today by the way you did randall came in early yeah that asian

00:02:42it's crazy how he walked in he actually just brought it in

00:02:48um so we have a lot of uh amazing chefs today uh we have andrew and mark who work with we've been

00:02:57working together for years and uh we have so much food coming your way we needed the extra hands

00:03:04and we have one of the best chefs in the country we have nico de leon of la cita here in los angeles

00:03:09because uh with joe like we can't continue to make like versions of filipino food we actually needed

00:03:15the real deal here yes to serve one of his real special dishes and uh we have uh out back way down

00:03:23somewhere because we're cooking over fire we have uh chef josh gains cooking a big pig

00:03:28and what is this like x-men of chefs yeah it's super friends wow and we also have a chef that

00:03:34works only with fire he's outside because of fire code that's true um and and this is uh the season

00:03:44where we wanted to make sure that everyone's getting a soup so i wanted to make sure that we

00:03:47gave you like the distillation of thanksgiving flavors in a in a soup and that's what we've done

00:03:52here so we made a consomme a thanksgiving consomme and we served it with um uh ricotta nudie which is

00:04:00like an italian cheese dumpling wow but we we we fortified the the the cheese dumpling with uh stuffing

00:04:07oh my gosh so there's no cheese it's just there's cheese oh but so this is your version of stuffing

00:04:14that's right oh no i love it so a question and this is burn was that yes what's the difference

00:04:20between a consomme and a broth you know we were just talking about that the other time the other

00:04:26day uh consomme is the french technique to clarify a broth so you can have if you make a proper broth

00:04:33you don't really need to clarify it which is why i think a lot of uh maybe like our grandmothers

00:04:38or my mom would say like making a consomme is sort of dumb but i think it's an awesome technique

00:04:44because it sort of makes it the flavors a little bit more subtle a little bit more muted and that

00:04:50doesn't mean a bad way and it sort of clarifies it so we added uh ground turkey egg whites uh

00:04:56mirepoix onion celery garlic uh carrots egg whites tomatoes lots of stuff uh parsley thyme sage we make

00:05:06a raft and we sort of boil it and it sort of clarifies it and it's a big pain in the ass but i

00:05:11wanted to do it for you guys so dig in and i added a little burn was that's a brown butter with some

00:05:16sage oh my god it has this to me all the flavors of thanksgiving can i ask you a question you make

00:05:22everything look beautiful gorgeous do you get mad when uh you're handed to them and they don't even

00:05:28appreciate the presentation and they just throw their spoon and their hat in it like tisha's doing

00:05:32like no appreciation i mean she's like consummate i'll eat it right now

00:05:39let me clarify something

00:05:42how do you appreciate show us how you appreciate well i i looked at it you know i mean i'm like man

00:05:53this is beautiful and then i said let me clarify something literally clarify let me clarify something

00:06:01is there really meat in here or no there's no meat oh okay just the broth oh okay okay that's cool just

00:06:06there's no meat because we made one of the things that's extra food today is we have some dietary

00:06:12restrictions yeah so we've made food for everybody yeah all parts but the broth we've been told is

00:06:18okay for all parties today it's so good dietary differences this is very different this is like

00:06:24thanksgiving soup yeah that's this is amazing no you got it it tastes like you got it well hold on

00:06:33everyone's laughing but becky at the end we're like this yep that's exactly what it tastes like i taste

00:06:39the mashed potatoes and the butter i have a question yes what is this here that's a sage leaf that we fried

00:06:47we fried in the brown butter is that in the soup chowder

00:06:51so uh this is amazing this is really good talk more about the soup in a second but i gotta get

00:06:58the starter we will not get this dish done so um you know this happens every time joe's on

00:07:04on the show we sort of think about a dish that we wanted to serve and we've always wanted to make

00:07:09paella on the show and i was like i bet you there might be a filipino connection there and sure

00:07:14enough there is no way yeah i mean spain did some maybe not so great things in the philippines but

00:07:21one of the things they brought was a great thing which is the pie yeah colonization has some positive

00:07:26side effects i guess that's what i always like to talk about yeah well you know what i mean when i have

00:07:31my friends get together let's talk about colonization good dinnertime but i have my friends getting

00:07:37hey this is this is educational programming here speaking of colonization no this is david's been

00:07:44wanting to make paella for a long time and this often happens like when you are on the show joe he's

00:07:49like i was gonna make paella we'll figure out a way to make it a little filipino for joe i don't know

00:07:53why we reduce you to just filipino guys that's what i call you behind your back filipino

00:07:57i know that's chris

00:08:00obviously there's a history with spain and the philippines and there is paella it's a it's not

00:08:08like an amazing thing in the philippines it's a a well-known dish so what's the difference between

00:08:12this one and a spanish one so there's a lot of things that are like uh run parallel right so it's

00:08:17clearly rice but we've in our homework it's usually glutinous rice and we talked to nico about

00:08:23that too and he's like i don't want any part of your version david i don't blame you because we're

00:08:28not trying to bastardize it at all because we decided to maybe increase it with long-range jasmine

00:08:32rice we still added some glutinous rice to sort of based on the authentic true story of for the

00:08:37ancestors yeah for the ancestors and uh so we started this out with some um uh roasted onions and a lot

00:08:44olive oil garlic lemongrass a little anaheim chili uh red bell pepper i can't remember what else

00:08:52a lot of stuff uh as you like to say a bunch of don't worry about it yeah a bunch of shit

00:08:57and uh i'm not toasting this off in the in the olive oil and the aromatics so it's a little bit

00:09:06spicy but not too much and i'm going to deglaze this with some white wine here yeah that's nice

00:09:15only the finest white wine only the dregs of the finest white wine only the last sip of the finest

00:09:23white wine here we go and then i'm going to add some lobster broth shellfish there's some shrimp in

00:09:33there as well and then so not much more than that i'm going to add about uh all of this to this so

00:09:42there's about three pints of rice there's about six quarts of broth and uh i'm going to add that and

00:09:52then we're going to hand this over to nico so he can share with you what i think is one of the coolest dishes

00:09:58i've ever seen and and yes it's a it's based on lumpia and i'll shut up and give it to you but

00:10:02i just want to say when i saw it it's one of those things and maybe it's like for the comedians here

00:10:07when you hear a joke like fuck that's good yeah i wish i i wish i thought of that and even though i

00:10:12don't make lumpia i was like such a clever dish and i think it's it's just something i i we had to

00:10:17showcase it today so appreciate that chef thank you clearly you can uh bastardize whatever you'd like

00:10:22um so we have some lumpia today lumpia if you aren't familiar is an egg roll uh typically we

00:10:32serve them in like large platters throughout the dinner party honestly um this version is going

00:10:39to be made wholly with shrimp um as opposed to kind of more traditional which is pork shrimp

00:10:44um some vegetables but this time we're just going to be focusing on shrimp okay um and i like to do

00:10:49something a little different i'll keep the heads and tails kind of attached you'll see

00:10:54presentation wise it's really tasty or really pretty and then uh obviously it's really tasty

00:10:59once you get into it uh the head's full of a lot of meat the head totally yeah the tail always

00:11:04wonder as well you don't eat the head randall i know i think i think we can pause on this conversation

00:11:13it's a new day it's a new randall you don't eat the head

00:11:18it's friendsgiving come on man eat the head i don't put the head in my mouth

00:11:25i think we need to pause again randall but i yeah i do love to uh put my tongue on the tail

00:11:34all right all right all right all right all right you're known the world over for your very long

00:11:41lumpia too right i am thank you for pointing that one out where are we going with this

00:11:46where are we going with this yes i was getting us off of the head talk and moving us to the long

00:11:50loop christopher christopher wow now's not the time to test out your jokes

00:11:54uh i asked my family to tune in and i'm quickly regretting it right now so uh apologies

00:12:03yeah it appears to be quite girthy you know who's watching again this is not traditional

00:12:10my my i can't even tell you wait you don't want joe koi to say hi to whoever's watching right now

00:12:19come on have joe koi say hi if you'd like yes please embarrass me some way wait wait what is this

00:12:25all right here let's go through that's shrimp yeah so there's that's hot dog this is uh yeah so

00:12:42this is a farce or a ground meat mixture this is shrimp um garlic carrots onion soy sauce msg

00:12:51all the yummy things a little bit of sesame oil i'm going to take you to lasita yeah it's amazing

00:12:57t-shirt oh i can't wait this is just some corn starch and water and this one this is going to help

00:13:02still moving

00:13:03can i get a quick update on what's happening in paio town was it it's a magic show it's a magic show

00:13:10no these these are uh no no i'm moving it's the heat the heat is making me come on guys

00:13:15well no no we wouldn't do that yeah it's called screaming no no no no we we we uh in a very civil

00:13:23way you know celebrated the life of these spiny lobsters which are in season right now they died

00:13:28of old age they died of old age and we just wanted to make something super delicious yeah and um so we uh

00:13:36stuff these with dungeness crab if it wasn't enough seafood and we put a garlic butter with some crab

00:13:44paste right over top and i'm gonna put a little bit more chef um is the lobster like i feel like

00:13:53lobster is a little overrated when it comes to like crab and lobster but for some reason everyone

00:13:57always gets the lobster i know this is a stupid question you say i just you lobster joe no no but

00:14:03there's grabbing there too but i'm just saying is the lobster just more for like chefs to like it's

00:14:08more of a presentation thing does it look better is that why i would say i can't speak for everybody

00:14:13here because i don't want to piss off more people than i normally do when i have these hot takes

00:14:18i i think lobsters are fine i think there may be a little bit not overrated it's not my favorite

00:14:24bit what i love about a lobster is actually the flavor that comes from the head all right yeah

00:14:29no and it's shrimp and crab uh in general and that's when you have a delicious i talk about this

00:14:36all the time when you have a shrimp stock or a shrimp bisque or lobster yeah anything all the flavor

00:14:41comes from the head fat yeah and that's what we've done here and that's why all of that flavor

00:14:47is going to go back into the broth and yes ma'am tisha yes

00:14:49you're gonna really be freaked out but i love it i've never had lobster in my life no way

00:15:00i've always wanted to go on a date with you so this is why i wanted to make this i knew i knew

00:15:11you've never had

00:15:13don't play with me i ain't been with somebody in a long time

00:15:16my wife is giving me a hauled ass i think they're okay

00:15:19oh my god you're married for god's sakes i didn't mean none of it man

00:15:23hey nico what's happening with those

00:15:26so i'm going to be frying these now they fry for about three or four minutes again this is how they

00:15:32look before they go in i put a little skewer through the head just so it stays in place

00:15:36i swear to god nico you look like uh david from far away

00:15:40oh thank you

00:15:43you put some glasses on

00:15:44i was like what's far away

00:15:46you're like oh no that's nico

00:15:48thank you for the backhanded compliment

00:15:50i guess

00:15:52jones all look the same

00:15:53no that's it

00:15:54let me take off my hat that way there's three of us

00:15:58bro dave what are you doing sitting over there

00:16:01hey man i like to eat my own food when i cook it

00:16:03i uh by the way i was in the hair and makeup chair i'm just telling you guys this because uh

00:16:09the lady doing my hair grabbed some uh uh clippers and started clipping my ear hairs

00:16:14oh that's what we do we're full service shop here john

00:16:18we collect ear hairs from all of our guests

00:16:21we just collect a little ear hair from all our guests and we have a little collection

00:16:25sprinkle it

00:16:28nothing worse than going bald and then all of a sudden your ears are like you know what i'm still cold

00:16:33let me grow some ear hairs and protect these lobes

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

00:16:52you should let it grow into a

00:16:53more shrimp and no ear hair into this paella

00:16:59that's beautiful um and the one thing i did forget which is actually what makes this distinguishing uh separate from the spanish paella

00:17:07paella there they use um saffron right which is a stem of a flower and it's very fragrant and beautiful and it has this yellow golden hue we're gonna use annatto seed and i don't know where i put my annatto seed but it's here somewhere a what dude where's my annatto seed

00:17:20dude where's my annatto seed

00:17:23annatto what is annatto

00:17:25uh you'll it's it's also it's a seed

00:17:28you also know it as achayote so like you'll see it in mexican cooking it's sort of it's it's taking the place of saffron here it's kind of earthy like a little bit nutty but mostly it's also bringing this very kind of electric orange uh

00:17:41so uh we took the seed and i just blended it with some oil

00:17:46and strained it and 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

00:17:55wait i've heard you say something once about imitation crab

00:17:58crab oh yeah i'm curious of your thoughts on that because i always bring it home

00:18:01and 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 your your people 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

00:18:13everyone's always like what are you poor and i'm like i can't beat

00:18:16i can't

00:18:17sometimes

00:18:18no i mean like i mean i know you you grew up eating imitation crab meat we grew up eating imitation crab meat i love it

00:18:24i love it

00:18:25i love it and the fact is it's not crap it's usually pollock right which is

00:18:29what's that

00:18:30not jackson pollock it's a fish it's a fish it's actually not crap

00:18:34but i don't care it makes it it's good it's delicious there'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 someone 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 at all

00:18:49it's a marine hot dog that's very good

00:18:51i like that

00:18:52okay great

00:18:53that's funny

00:18:54i'm glad that you're here with friends giving because here not only we're trying to celebrate with new foods we'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 know what friends you're talking about but i don't like them

00:19:08yeah i don't like them either

00:19:09they weren't at the janet jackson concert

00:19:11yeah yeah

00:19:12that's where i met becky for the first time at a janet jackson concert

00:19:15janet jackson

00:19:18and it was the best it was the funniest she's so funny

00:19:21but i don't know why i just told that

00:19:23is this true or not the story because

00:19:26that part is true

00:19:28yeah

00:19:29you don't have a fan club

00:19:30oh the fan club okay

00:19:31what are you putting in there mussels

00:19:32these are these are um

00:19:34clams cockles

00:19:35yes

00:19:36um and then we're gonna put some mussels from maine in there

00:19:41but i'm trying to stack it so

00:19:43by the time the water evaporates and the rice cooks

00:19:46the lobster will have cooked through

00:19:48and the clams are the sort of the shrimp and the clams take the second most amount of time

00:19:53and then i'm gonna add the mussels and the this crab meat

00:19:57and we have all those beautiful bay scallops which are in season right now

00:20:01paella can you only make it in that pan

00:20:04like if you want to make a smaller version can you make it in a smaller pan

00:20:07i am not the leading authority on paella so i can't answer that question

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

00:20:16but it's sort of named for this at least shape of pan

00:20:19uh dave 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

00:20:31that was so quick

00:20:32well you know i'm a professional

00:20:35and the sauce looks heavy

00:20:37so are we supposed to

00:20:38thank you so much

00:20:39yeah so um

00:20:41you guys can go ahead and serve yourselves

00:20:43this is a sweet and i'm sorry a sweet chili sauce that i made with some apples

00:20:48apples to kind of keep it seasonal

00:20:50um so there's a little bit of heat a little garlic

00:20:52a little vinegar in there

00:20:54and i recommend you just grab one of these and dip and have a great time

00:20:57awesome thank you

00:20:59do people ever think that these are just like long ass shrimp

00:21:02just like

00:21:03yeah

00:21:04yeah

00:21:05yeah

00:21:06just this shrimp in a blanket

00:21:08like a long ass shrimp

00:21:09yeah

00:21:10cozy ass shrimp

00:21:11this is like the hot dog of the sea right here

00:21:13yeah yeah yeah

00:21:15i'm afraid to touch it it looks beautiful

00:21:17i'm not

00:21:18okay just like that

00:21:19i'm grabbing there

00:21:20yeah

00:21:21yeah 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

00:21:27like i'm losing my head

00:21:28your favorite

00:21:29accustomed to you know

00:21:30yeah

00:21:31nope nope

00:21:32i got it

00:21:33you want me to grab

00:21:34chef nico's gonna help our friend outside

00:21:36wrangle a

00:21:37thank you guys

00:21:38wrangle the pig

00:21:39thank you nico

00:21:40thank you nico

00:21:41thank you nico

00:21:45how cute was nico

00:21:46however you could do it

00:21:47yeah

00:21:48nico just looked at randall and goes

00:21:49yeah i just cooked that in front of you

00:21:52sorry i like sauce

00:21:54i know

00:21:55did i offend him

00:21:56he just like left

00:21:57well he left

00:21:58he's sad

00:21:59i heard him say i'm sick of rand

00:22:01this is this is delicious

00:22:02is it

00:22:03i'm not supposed to hear it

00:22:04you're not eating

00:22:05but i was like damn i have to get in there right now

00:22:06i love it

00:22:07smells amazing

00:22:09did you eat the head or no

00:22:10wow

00:22:11will you or no

00:22:12if you do i will

00:22:13let's go

00:22:14wait just that part

00:22:15you could eat the whole thing

00:22:17you 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

00:22:22hey

00:22:23i love egg rolls

00:22:24i love the spice

00:22:25i love egg rolls

00:22:26oh my god

00:22:27how's our date going

00:22:28sorry

00:22:29pretty good

00:22:30good good good

00:22:31i ain't on no date with you

00:22:32i'm not on no date with him

00:22:33because he got a wife

00:22:36did nico leave

00:22:37this is really delicious

00:22:38i know nico's the man

00:22:39so obviously we are very fortunate to have some very capable chefs preparing Thanksgiving with us today

00:22:46but not everybody at home is so lucky for our first star vote tonight

00:22:52we'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

00:23:03your 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

00:23:17the window will open to vote on culinary transparency

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 screen runs out

00:23:31so hurry up

00:23:33alright say that again

00:23:34have you ever

00:23:35have you

00:23:37so five stars is what

00:23:39well if you

00:23:41if you serve takeout as your own food

00:23:44five stars if you believe that's okay

00:23:46have you done that Tisha

00:23:48never

00:23:49never really

00:23:50never

00:23:51never ever ever

00:23:52never ever ever ever

00:23:53I cook at home

00:23:55would you

00:23:56find it

00:23:57morally reprehensible

00:23:58absolutely

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

00:24:04have any of you ever been hoodwinks like this

00:24:06has anybody ever tricked you and served you takeout and pretend it was homemade

00:24:10if Mrs. Doubtfire says it's okay

00:24:12it's alright

00:24:15so yeah

00:24:16I mean I

00:24:17I do it

00:24:18Randall

00:24:20Randall

00:24:21did you not make that turkey?

00:24:23this is

00:24:24this is the thing though

00:24:25I think

00:24:27this is my own just as a chef

00:24:29my own philosophy

00:24:31are you in a character right now?

00:24:35I want to hear the philosophy

00:24:36I think

00:24:37that reheating is cooking

00:24:39there's an art to reheating

00:24:41stop it

00:24:42stop it

00:24:43there is an art to reheating

00:24:44there is an art to reheating

00:24:45there is an art to reheating

00:24:46yeah

00:24:47but it won't taste anything like what you got

00:24:48we gotta stop the show here

00:24:49what are you talking about?

00:24:51Randall

00:24:52we're on the same team here man

00:24:54I like you so much

00:24:59I think

00:25:00and then you also decorate

00:25:01you know the plate

00:25:02I mean there's like a

00:25:04there's like a whole

00:25:05no we don't know Randall

00:25:06we have no idea what you're talking about

00:25:08so you're putting

00:25:09what are you like parsley

00:25:10next to your chicken fingers

00:25:11that you just reheated

00:25:12is that what you're saying?

00:25:13we reheated in an air fry

00:25:14okay

00:25:15okay wait wait

00:25:16see just a little bit

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 just remixing pop culture

00:25:22putting

00:25:23you're like

00:25:24you know

00:25:25Andy Warhol man

00:25:26you're

00:25:27see you guys

00:25:29you get me

00:25:31you get me

00:25:32no no no no no

00:25:33I'm using the head

00:25:34to shovel the sauce

00:25:35into the

00:25:36roll

00:25:37I mean you brought good eaters

00:25:38Joe

00:25:39thank you

00:25:40thank you

00:25:41Becky

00:25:42I hope that we can see

00:25:43what is happening here

00:25:44you're using the head

00:25:45as a sauce scoop

00:25:47I hope we'll get an instant replay

00:25:52over and over and over again

00:25:53because that's an MVP kind of 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

00:26:00at the top of the show is

00:26:01there's a lot of food

00:26:02that's being cooked today

00:26:03and I hope that

00:26:04these are all sort of

00:26:05ideas and techniques

00:26:06that somebody might be able to

00:26:08use

00:26:09with Thanksgiving coming up

00:26:10or their own Friendsgiving

00:26:11so

00:26:12that's a

00:26:13that's a hot tip

00:26:14you know

00:26:15use

00:26:16shrimp head

00:26:17or lobster head

00:26:18as a shovel

00:26:20this is the

00:26:21hot tip number one

00:26:22for people having

00:26:23Thanksgiving at home

00:26:24use the head as a sauce shovel

00:26:25this is what we're giving

00:26:26that's a good tip

00:26:27you're recycling

00:26:29alright y'all

00:26:30I'm scared to eat the head

00:26:32I'll say it

00:26:33I'll take your head

00:26:34I'm sure you will

00:26:36just bite it

00:26:37I'm scared

00:26:38try it

00:26:39you got to

00:26:40you're looking at me

00:26:41I just added some crab meat

00:26:42and some mussels

00:26:43and I'm going to add some

00:26:44base scallops in a second

00:26:45but we got to get to

00:26:46Chef Mark here

00:26:47who's been patiently waiting

00:26:52and I don't know about you guys

00:26:53but I feel like collectively

00:26:54here in the kitchen

00:26:55we're not the biggest fans

00:26:56of vegetables

00:26:57unless it's like cream spinach

00:26:58or basic cream spinach

00:27:01on Thanksgiving

00:27:02or Friendsgiving

00:27:03and we're like

00:27:04you know what

00:27:05let's

00:27:06if we're going to put a vegetable on

00:27:07it's got to be something

00:27:08that we would want to eat

00:27:09and we wanted to showcase

00:27:12maybe a little fruit

00:27:13of the winter

00:27:15the autumnal

00:27:16is that what we're pronouncing it?

00:27:18autumnal salad

00:27:20with some persimmon

00:27:21with some apples

00:27:22and this is going to be

00:27:24a salad that

00:27:25any and one of us would eat

00:27:26which I think

00:27:27is the best kind of vegetable

00:27:29right?

00:27:30Thanksgiving or Friendsgiving

00:27:31is sort of like entering

00:27:33the battlefield of eating

00:27:34what?

00:27:35hmmm

00:27:36you need a little bit of a break

00:27:37from all the

00:27:38fat

00:27:39and richness

00:27:40okay

00:27:41okay before we went live

00:27:42I was like

00:27:43hey Mark

00:27:44we're like

00:27:45just scrambling to get this

00:27:46all together

00:27:47I was like

00:27:48hey Mark

00:27:49just say something fucking witty

00:27:50okay?

00:27:51this guy

00:27:52this guy's the Nobel Laureate

00:27:53of fucking salad over here

00:27:55Mark has been waiting to be on camera

00:27:56the whole show

00:27:58so he can say

00:27:59we're entering the battlefield

00:28:00of eating

00:28:01that's hilarious

00:28:02I thought he was going to give us

00:28:03a bible passage next

00:28:05that's so funny

00:28:08Ecclesiastes

00:28:09422

00:28:11Mark's salad is playing a vital role

00:28:13I mean Dave you don't like vegetables

00:28:14but we've been talking a lot

00:28:15about like

00:28:16a little bit of bitterness

00:28:17in like a meal like this

00:28:19is very useful

00:28:20like life a little bit of bitterness

00:28:21is healthy

00:28:22a lot is unhealthy

00:28:23a little bit of bitterness is healthy

00:28:24yeah

00:28:25yeah

00:28:26no

00:28:27so

00:28:28apples

00:28:29I just think are

00:28:30misunderstood in a lot of ways

00:28:31they're not just sort of

00:28:32for like

00:28:33applesauce

00:28:34or just eating it as an apple

00:28:35I think it's a wonderful sort of

00:28:37juice for marinades

00:28:38and savoriness

00:28:39but also in salads

00:28:40because it has the texture

00:28:41it has this thing called malic acid

00:28:43which is really good for umami

00:28:45that's a whole nother day

00:28:46we'll talk about that

00:28:47but

00:28:49you know

00:28:50a winter salad

00:28:51doesn't have to be

00:28:52like a summer salad

00:28:53and we just wanted to say

00:28:54hey

00:28:55friendsgiving

00:28:56let's put some respect

00:28:57on winter salad's name

00:28:58and

00:28:59I don't know what mark was saying

00:29:02he goes

00:29:03between the war of lettuce and apples

00:29:06apple will always win

00:29:08this is the battle

00:29:09of fruits and vegetables

00:29:12vegetables

00:29:13is that good enough?

00:29:15that's what he said to his wife

00:29:17before he got on the show

00:29:21the battle of good and evil

00:29:23it's in summer salads and winter salads

00:29:25is what mark was trying to say

00:29:26yeah

00:29:27and what is the other pearly white tower back here working on

00:29:29oh yes

00:29:30the pearly white tower

00:29:32the two big white dudes back there

00:29:35i don't know man

00:29:36andrew

00:29:37andrew's been with us

00:29:38sort of from the first

00:29:39i love it

00:29:40around the seventh episode

00:29:41so

00:29:42really grateful for all of his help

00:29:43so i'm just saying

00:29:44we just saw

00:29:45i don't know if i can match up

00:29:46i don't know if i can match up

00:29:47yeah

00:29:48come on

00:29:49i do have delicata squash

00:29:50thank you

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

00:29:52i love delicata

00:29:53that's it

00:29:59you can eat the skin

00:30:00yes

00:30:01it's one of the only squash

00:30:02it's a lazy person vegetable

00:30:03and it's a gourd

00:30:04and it's the kind of gourd

00:30:05i'd rather eat

00:30:06than in a pie

00:30:07it's savory

00:30:08and

00:30:09again

00:30:10you 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

00:30:14how to do it

00:30:15i don't think

00:30:16a home cook's cooked delicata squash enough

00:30:18because it gets super crunchy

00:30:20uh...

00:30:21we're gonna cook this

00:30:22by just slicing it thinly

00:30:23coating in some olive oil

00:30:24or any other fat butter would work

00:30:26seasoning it however you'd like

00:30:27and roasting it in the oven

00:30:28or an air fryer

00:30:29it gets really crispy

00:30:30tender

00:30:31and it's the kind of vegetable

00:30:32that's great for Thanksgiving

00:30:34because you can cook it off in advance

00:30:35and it'll still be delicious

00:30:36like an hour

00:30:37two hours

00:30:38later

00:30:39is it wait

00:30:40squash is a gourd?

00:30:41yeah

00:30:42oh

00:30:43i did not

00:30:44it's on

00:30:45thing

00:30:46listen Miranda

00:30:47i got you

00:30:48can you reheat it?

00:30:49yes you can reheat it

00:30:50um... squash is a gourd?

00:30:51all squash are gourd

00:30:53all squash are gourds

00:30:54i didn't know that

00:30:55because we

00:30:56my

00:30:57my

00:30:58no my mom makes a thing called

00:30:59shrimp and gourd

00:31:00she always goes shrimp and gourd

00:31:01and it's a big long green one

00:31:03it's not yellow like that

00:31:04wait so is zucchini a gourd

00:31:05falls in the family

00:31:07dude why

00:31:08why would you do this

00:31:09that's a good question though

00:31:10it's an honor

00:31:11i i'm

00:31:12i 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

00:31:23winter gourds are actually

00:31:24winter 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 you've cooked it

00:31:32oh

00:31:33got it

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

00:31:41i want everyone to know that tisha is not drinking

00:31:43this is just tisha

00:31:46i have to do the math on that

00:31:47there's only three people drinking here and it's not tisha

00:31:51i'm following

00:31:52you don't know what's in my tea

00:31:54oh well cheers to that guys

00:31:56cheers

00:31:57cheers

00:31:58to gourds

00:31:59to gourds

00:32:00uh so dave was talking about this being a lazy person's vegetable

00:32:03let us find out if the majority of our audience

00:32:06uh is into claiming their takeout as homemade

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

00:32:12you all gave takeout as homemade one and three quarter star votes

00:32:17we'll see you randall

00:32:18and culinary transparency received three and three quarter star votes

00:32:22that means the audience is in favor of culinary transparency and reheating is

00:32:27wait a minute

00:32:28it doesn't mean i'm not culinary transparent i just don't say anything

00:32:33until they ask

00:32:34randall that's called lying

00:32:35holding information

00:32:38if you don't raise your hand and say i killed that person doesn't mean like you're being

00:32:42transparent

00:32:44but if they ask i'll say i killed that person

00:32:48that's right

00:32:50you just gotta ask the right question

00:32:51that's right

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

00:32:55because four people usually it's two this is not something where you know this is like a like a like

00:33:02sitting at a dinner table where there's too many people it's hard to talk to the middle right

00:33:05yeah

00:33:06i wanted to make sure that i'm going to plate as many things as i can for you guys

00:33:09oh wow

00:33:10i don't want you guys to strain any muscles

00:33:12um

00:33:14so this is that battle of good and evil salad

00:33:17chef

00:33:18here's another question

00:33:20because you're like fruits and dinner

00:33:22like i i like i like my fruits to be in the dessert part

00:33:25but when it's in a salad i'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 you can't compare

00:33:36salad and fruit to pizza and pineapple

00:33:39that's like come on man

00:33:40it's just like when you're better than this i am better than this you know can we go ahead and edit this live

00:33:47no but it's just like when i see fruit in a salad it's like it's gotta be i don't know

00:33:51i don't know i want my salad to be i don't know

00:33:54salad

00:33:55yeah

00:33:57does that make sense or no

00:34:00or you you you can put

00:34:02you put it anywhere

00:34:03i like fruit in everything

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

00:34:07yeah

00:34:08i want to keep things in a box

00:34:09yeah so it's up to you joe

00:34:10okay

00:34:11you know

00:34:12wait you just fucking smacked me in the face

00:34:15hey man if you want to be boring

00:34:17be boring

00:34:19that's you mr cloy

00:34:21you're lame

00:34:22i'm serving fruit

00:34:25i like fruits more than something

00:34:27i saw joe's eye

00:34:28he's like are you really fucking going there

00:34:30i was like i'm trying to make conversations on your live show

00:34:34and your live show

00:34:35he basically indirectly said hey man go fuck yourself

00:34:38how's that

00:34:42no i mean i think in food so much of what we've sort of grown to be accustomed to

00:34:48yeah

00:34:49is passed down

00:34:51through generation to generation

00:34:52and think about all the things that are stupid

00:34:54that have been passed down from generation to generation

00:34:57i think it's just a matter of how you look at it

00:34:59and you eat fruit and savory foods all the time you may not realize

00:35:02yeah

00:35:03right and that's just sort of it

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

00:35:06so you're not wrong

00:35:07okay

00:35:08i mean i i can i say the dumbest shit too

00:35:10i'm not saying that

00:35:17i didn't mean it like that joe

00:35:18i didn't mean it like that joe

00:35:20i didn't mean that though

00:35:21i'm just saying that

00:35:22you know sometimes

00:35:23you know you just

00:35:24get introduced to new things

00:35:26and you're like

00:35:27oh it sort of expands your viewpoint on something

00:35:30yeah

00:35:31you know i hope that this does

00:35:32no no no it does

00:35:33yeah

00:35:34well everything you make

00:35:35i always just love it

00:35:36he's uh

00:35:37i was just

00:35:38my question is like

00:35:39do you

00:35:40never mind

00:35:41i'm

00:35:42no no finish

00:35:43no

00:35:44no finish

00:35:45no i was just like

00:35:46it's like a fruit option in dinner for you

00:35:48like do you ever think like that or

00:35:50well

00:35:51or you kind of like i don't

00:35:52well i i can say this like i

00:35:54you know growing up i didn't ever have fruit outside of like

00:35:57in korean culture you have like steak tartar and there might be an asian pear in it

00:36:01my mom would always put asian pear and apples in a lot of her

00:36:04sort of kind of marinades and boogie which is the korean barbecue stuff

00:36:08and then when i got to cooking professionally

00:36:11i was like what's going on here because you learn that in a lot of charcuterie

00:36:15or like french patees that serve with like a mostarda fruit or a cherry sauce or something like that

00:36:21you're like why

00:36:23why are you doing that and then you sort of step back and you realize

00:36:26oh because something's really fatty

00:36:29you want something acidic

00:36:30and you want a little sweetness

00:36:31got it

00:36:32so it's just another

00:36:33it's just a different color

00:36:34yeah

00:36:35right yeah

00:36:36and that's all you're doing

00:36:37and it gives you a

00:36:38a larger palette to work with than

00:36:40say just adding honey

00:36:41maybe i could add

00:36:43cranberry

00:36:44and thanksgiving day stuffing

00:36:45i mean thanksgiving is a thing right

00:36:47why do you need cranberry

00:36:48i don't know

00:36:49i don't like it when people put canned cranberry on the table

00:36:51and it still looks like the can

00:36:55you couldn't mash that shit up

00:36:57and make it look like you made the cranberry

00:36:58it looks like the can

00:37:00it's still bonnie on the side of the damn thing

00:37:04this is like autumn in my mouth

00:37:07all right sweet girl

00:37:09i didn't need it the way it came out

00:37:12i'm saying it

00:37:13hey hey what does it taste like

00:37:14it tastes like autumn in my mouth

00:37:16my name is autumn

00:37:17i like it

00:37:22it's so good

00:37:23it's really good

00:37:24it's really good

00:37:25i think you made

00:37:26so good

00:37:27nice job mark

00:37:28the battle

00:37:29on the culinary battlefields

00:37:32you made autumn in their mouths

00:37:34this is amazing though

00:37:35so i have a question chef

00:37:37yes

00:37:38is there anything

00:37:40an example of something that

00:37:41like a hard rule that you do have

00:37:43in terms of something that might be

00:37:44normally eaten for breakfast

00:37:46that you would

00:37:47it's like an absolute no for dinner

00:37:49or the other way around

00:37:50or

00:37:51well no i mean i'll give you an example

00:37:52and it's

00:37:53sort of like not in the same ballpark

00:37:55but recently my son was like

00:37:57why can't i drink lemonade for breakfast

00:38:00and i was like you can't

00:38:01and he's like

00:38:02why not

00:38:03it's they're both fruit drinks

00:38:05and i was like fuck

00:38:07got me good

00:38:09and i said you can't

00:38:11and i just stood my ground like a dumb dumb

00:38:13dumb dumb

00:38:14and i was like man this kid's right

00:38:16there's this completely arbitrary

00:38:17and that's all i'm asking

00:38:18sometimes you have to ask yourself

00:38:20why are you doing it a certain way

00:38:22and then you start asking yourself like

00:38:24there is no reason

00:38:25and if you

00:38:26go ahead

00:38:27for breakfast

00:38:28you know what

00:38:29full fat yogurt

00:38:30is pretty much the same thing

00:38:32mmm

00:38:33right

00:38:34now we're on to something here

00:38:35yeah

00:38:36one of the things

00:38:37Dave and i wanted to make forever

00:38:38is breakfast ice cream

00:38:39this is like

00:38:40don't tell the goddamn world Chris

00:38:42breakfast ice cream

00:38:44breakfast ice cream

00:38:45that's like

00:38:46i'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

00:38:53Chris this is a live show

00:38:54you know what it is

00:38:55so i have been wanting to

00:38:57when i had the time to actually create

00:38:59a product that is

00:39:00breakfast ice 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

00:39:09do a breakfast

00:39:11a breakfast ice cream

00:39:12yeah let's lock that down

00:39:14show talking to his business manager

00:39:17uh

00:39:18can we get a quick update on paella town over here

00:39:20paella town

00:39:21is uh

00:39:22it's working

00:39:23it's working

00:39:24i'm

00:39:25maybe add a little bit too much water

00:39:26so i'm trying to

00:39:27evaporate as much as possible

00:39:29but at the same time

00:39:30i'm hoping that all the shellfish that i put in here

00:39:32is gonna cook

00:39:34at the same time

00:39:35i want the lobster to be cooked

00:39:36um

00:39:37the scallops are a little bit undercooked

00:39:38so i'm hoping in about five minutes

00:39:40it's gonna be good

00:39:41i'm gonna turn off the heat

00:39:42and i'll let it rest about ten minutes

00:39:44and then we're gonna get into

00:39:45this dish that

00:39:47these guys are working on behind me

00:39:49i just got three permanent crowns yesterday

00:39:51so this is great

00:39:52i just got

00:39:53i just got one a few days ago

00:39:55i just got one permanent one

00:39:56yeah yeah

00:39:57tempers crack on everything

00:39:58oh yeah yeah

00:39:59yeah

00:40:00sorry

00:40:01it's true

00:40:02so on last week's show

00:40:03they voted how they wanted dave to make the Thanksgiving bird for you

00:40:07this week

00:40:08and they voted almost unanimously for deep fried

00:40:13dave are you deep frying a turkey there

00:40:15no this is still a bird

00:40:17they didn't specify

00:40:18the audience doesn't specify what kind of bird

00:40:21i tricked everyone

00:40:22thinking that they'd assume that it was turkey

00:40:24and no this is quail

00:40:26because turkey's fine

00:40:28but this is Friendsgiving

00:40:29we can do what we want

00:40:30and you're probably gonna eat turkey

00:40:32turkey and you know

00:40:33the following week

00:40:34so i think quail

00:40:36because we have so much food today

00:40:37quail is just a little bit of a

00:40:39little bit

00:40:40little bird

00:40:41and you can have a bite

00:40:42satiate that sort of

00:40:43Thanksgiving bird thing that you need

00:40:45and we're gonna serve that with some stuffing

00:40:47and some potato puree

00:40:48and this i'm cooking

00:40:50the way we used to do it

00:40:51at Coe when we had lunch

00:40:53this is like 15 years ago

00:40:54we would take a duck

00:40:55dry age it

00:40:56and then we would baste it for 150 times

00:40:59over you know

00:41:00big pot of oil

00:41:01and this is how a lot of the Cantonese chefs down

00:41:03in Hong Kong

00:41:04will make super crispy skin

00:41:05but

00:41:06you can deep fry it no problem

00:41:08but

00:41:09this way

00:41:10you get a little bit more

00:41:11even browning

00:41:12and the skin i think

00:41:13gets a little bit more crispy

00:41:14so

00:41:15this is

00:41:16really difficult to do

00:41:18because again

00:41:19there's three things on the show

00:41:20that

00:41:21i try to do

00:41:22it's cook

00:41:23talk

00:41:24keep time

00:41:25this is the fourth thing

00:41:26because now i have to count

00:41:27because

00:41:28this is about 75

00:41:2975

00:41:30base

00:41:31and the quail will be done

00:41:32and i have no idea

00:41:33what number i'm on

00:41:3417

00:41:3517

00:41:36anyway

00:41:37you see the head

00:41:38you can

00:41:39you can have that

00:41:40what was that

00:41:41is that the little head there

00:41:43you leave the head on the quail

00:41:45yeah you eat the head

00:41:46no head on this quail

00:41:47oh

00:41:48oh that i see what you're seeing

00:41:50um

00:41:51you know how barbaric that would be

00:41:52if we left the head

00:41:53i couldn't do it

00:41:54the one thing i wanted to talk about though

00:41:56is

00:41:57regardless of

00:41:58um

00:41:59sort of where you

00:42:00are from in america

00:42:02i feel like

00:42:03everyone has their different thanksgivings

00:42:05and and i should talk a little bit more than a second

00:42:07but

00:42:08i think stuffing is the one thing that sort of

00:42:10but like unites everybody

00:42:12absolutely

00:42:13and some people call it

00:42:14uh dressing in the south

00:42:16which

00:42:17which i always thought it was just stuffing

00:42:19and i i

00:42:20that's not it

00:42:21stuffing is literally

00:42:22what you call when you stuff the bird

00:42:24only in the black

00:42:25we call it dressing

00:42:26dressing

00:42:27dressing

00:42:28dressing honey

00:42:29pass me the dressing

00:42:30and that's when it's on the side

00:42:32so that's what we have today

00:42:34we have a

00:42:35a

00:42:36dressing

00:42:37and uh

00:42:38it's a recipe from our friend david arnold's mother

00:42:40who you don't know but you will know because i think that she

00:42:43created one of the most delicious stuffing recipes of all time

00:42:47and when i first saw it it didn't make any sense to me because there's mandarin oranges in it

00:42:51a few other things but ultimately when i started to look at the recipe what made it so delicious to me was

00:42:56it's looking at it more of like a bread pudding

00:42:58a savory bread pudding

00:43:00and uh

00:43:01these are ingredients that anyone can make it

00:43:03if there's one thing that i think that anyone could cook from this show

00:43:06for their friends giving thanksgiving

00:43:08this is the stuffing because i think it's the best stuffing we've ever had

00:43:11and we make it two one that's non-pork and one that

00:43:15turkey sausage

00:43:17thanks for the note andrew

00:43:24so 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 or is that like

00:43:30no it's actually usually you know it's hanging vertically vertically and you're pouring it over wok

00:43:37and uh like there's a restaurant in hong kong called uh long what's it

00:43:43long king heen

00:43:45and i i think it's the best chicken i've ever had and that's how they cook it

00:43:48it's a little bit more complicated than that but

00:43:50it just makes the the skin really crackly and and and sort of crunchy and that's what i really want

00:43:55and at the same time you're not over cooking

00:43:58that's another thing is you're not over cooking the meat

00:44:01because a lot of times you can get something super crispy

00:44:03but by doing so you're going to over cook the meat

00:44:06well i'm talking i'm actually talking about the stuffing you know how they put the stuffing in the bird

00:44:10you know like uh uh on thanksgiving right

00:44:12they'll cook that is that like uh is that like a traditional thing or is that i mean

00:44:19i've been always told that like that's way like that that's how you can get like a foodborne illness because it might be undercooked right

00:44:25yeah so no they've been really i don't know if that's urban myth don't have me

00:44:30i want to stop and then i just stuff it in there after it's cooked

00:44:34yeah because i heard that i didn't know if it would true but listen i'm not taking chances

00:44:38like putting it in that like i didn't like that

00:44:41yeah you remember when yeah and then you remember when they stuck the duck inside the turkey

00:44:45turkey turducken yeah turducken have 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 that 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 so like 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

00:45:14this is a highly educated man

00:45:16i'm just running out of material

00:45:18a highly educated man and he just uttered words that have never been spoken

00:45:21well done chris

00:45:23can we have a vote can we have audience vote

00:45:26thank you chris

00:45:27has anyone heard

00:45:28people have been stuffing stuff

00:45:30people have been stuffing stuff forever

00:45:33let's do another star vote

00:45:35let's talk about my favorite part of a friends giving party including this one

00:45:39going home

00:45:41do you make a big deal out of leaving or do you slip out quietly before anyone notices

00:45:46your window opens now to vote on the extended goodbye

00:45:49five stars means you believe in giving each and every person a hug before leaving

00:45:54one 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

00:46:02five stars means you believe in irish goodbyes

00:46:05one star means disappearing action strictly for magicians

00:46:08use your remotes to vote

00:46:09or if you're on mobile tap directly on the stars once to choose then again to submit

00:46:13our guests you can vote in those menu books there

00:46:15but what is uh what's everybody's philosophy on this becky are you an irish goodbyer

00:46:20i i usually i say goodbye to everyone and then i end up spending the night

00:46:24i end up tucking in so we can do the morning

00:46:34people have been stuffing stuff forever

00:46:36can you help chris with this stand up

00:46:38can you help chris with this stand up

00:46:40stuff and stuff forever

00:46:42that was very that was good that was really good

00:46:45people have been stuffing stuff forever since a pecious

00:46:47um what was i what was i supposed to talk about

00:46:50stuffing stuff forever

00:46:51uh

00:46:52no you your other oh yeah

00:46:54tall tower is doing something back there

00:46:55i'm just trying to make sure i don't burn this goddamn thing

00:46:58um

00:46:59fig mark battlefield's got a giant mound of butter

00:47:01we're back to the battle

00:47:03i think besides stuffing uh which is in the oven

00:47:05um

00:47:06and that's got a lot of egg yolks and butter

00:47:09and just a lot of delicious things that you should only eat on this special occasion

00:47:14um

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

00:47:18and uh

00:47:20there's a very famous chef called uh

00:47:22he passed a few years ago

00:47:24his name was joel robuchon

00:47:25he had a restaurant called maxime's

00:47:26and i think in 1999 he was voted like the most the greatest chef of all time

00:47:30um

00:47:31and he influenced a lot of different chefs

00:47:34and

00:47:35it's crazy because if you think about a chef that would be that influential

00:47:38and he

00:47:39sort of changed the game in a lot of different ways

00:47:41you would not think that his most famous iconic dish

00:47:43was mashed potato

00:47:45bum puree

00:47:46and

00:47:47that's what we're doing today

00:47:48and

00:47:49it was so famous that all of us

00:47:51working in different kitchens

00:47:53everyone makes this potato

00:47:54and it's some version that you've probably tasted in a restaurant

00:47:57but

00:47:58the original version

00:47:59was with a potato in france called lorat

00:48:01and it was very small

00:48:02almost like a fingerling potato

00:48:03and you cook these things in the moment

00:48:05per order

00:48:06and you peel them

00:48:07while they're very very hot

00:48:08because you want to make

00:48:09potato puree

00:48:10uh

00:48:11when it's hot

00:48:12so the starches don't set

00:48:13and

00:48:14so the really the ratio is

00:48:16fifty percent

00:48:17potato

00:48:18that you pass through a food mill

00:48:20and then you put

00:48:21through a temi

00:48:22so i don't know if you saw

00:48:23um

00:48:24mark

00:48:25he was passing this

00:48:26the potato

00:48:27through um

00:48:28i don't know

00:48:29can you show them what that is

00:48:30yeah

00:48:31it's basically a

00:48:32really fine sieve

00:48:33so it's just like

00:48:34yeah

00:48:35it's a torture device

00:48:36for cooks

00:48:37in restaurants

00:48:38because it's just

00:48:39so dumb

00:48:40because you have to force this thing through

00:48:41with a lot of

00:48:42pressure

00:48:43to get it

00:48:44super super fine

00:48:45and you don't want to overwork it

00:48:46because then your potatoes are going to get gluey

00:48:47so

00:48:49you take

00:48:50equal amounts of fat

00:48:51to the potato

00:48:52and you want to find that ratio

00:48:54where it's about to break

00:48:55because there's too much fat

00:48:56of cream

00:48:57and butter

00:48:58or cream

00:48:59or butter and milk

00:49:00and

00:49:01that's it

00:49:02it's

00:49:03it's

00:49:04something that

00:49:05if you make

00:49:06in a restaurant

00:49:07you taste maybe

00:49:08two hundred three hundred times a day

00:49:09which is why

00:49:10like i'm okay

00:49:11not having to taste it all the time

00:49:12what about yourself

00:49:13no

00:49:15it's very rich

00:49:17but

00:49:18when people taste this

00:49:19everyone's like

00:49:20oh this is one of the best things i could eat it all day long

00:49:22which is why i think

00:49:23um

00:49:24i only make it for

00:49:25thanksgiving

00:49:26francegiving time

00:49:27yeah

00:49:28one time a year

00:49:29i think this dinner ice cream

00:49:30could have some relation

00:49:32to

00:49:33this form

00:49:34of mashed potato

00:49:36dinner ice cream

00:49:37yeah that

00:49:38that you were talking

00:49:39breakfast ice cream

00:49:40i mean breakfast ice cream

00:49:41like a

00:49:42mashed potato ice cream

00:49:43yeah

00:49:44yeah

00:49:45i want what you're on

00:49:46i don't know what you're on

00:49:47i don't know what you're on

00:49:49no

00:49:52no

00:49:53no

00:49:54so wait

00:49:55like a sweeter

00:49:57potato

00:49:58with cream

00:49:59and

00:50:00uh

00:50:01a lot of butter

00:50:02uh huh

00:50:03and uh

00:50:04like a sweet potato

00:50:05yeah but you

00:50:06you can do that

00:50:07you put like

00:50:08marshmallows and almonds in there

00:50:10yeah yeah yeah

00:50:11keep her into this

00:50:12keep going

00:50:13i apologize for that

00:50:14terrible joke because this is

00:50:15fucking a great idea

00:50:16yeah yeah yeah yeah yeah

00:50:18we should do it

00:50:19again the world knows now

00:50:21um

00:50:22that's the one thing we don't have

00:50:24um

00:50:25is any sweet potato

00:50:26so

00:50:27uh

00:50:28pumpkin pie

00:50:29we 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

00:50:33um

00:50:34did we make a sweet potato pie

00:50:36i've got

00:50:37i've got

00:50:38do we make a sweet potato pie

00:50:39no

00:50:40um

00:50:42remember boxes of mashed potatoes

00:50:44yeah

00:50:45oh yeah like those flakes

00:50:46you know what it's good those flakes are good to like crust

00:50:48like a steak or pork chop in and you pan and fry it

00:50:51yeah

00:50:52very nice

00:50:53i gotta say it i hate pumpkin pie

00:50:54yes

00:50:55wow

00:50:56you too

00:50:57i don't like it either

00:50:58really

00:50:59pumpkin pie

00:51:01pumpkin pie

00:51:02sis

00:51:03how about key lime pie fit

00:51:04yeah

00:51:05are you

00:51:06one million percent

00:51:07damn it cho if i couldn't love you anymore

00:51:09yeah man i love the tartness of like i like a tart dessert

00:51:12gotcha

00:51:13yeah

00:51:14yeah

00:51:15pumpkin pie what's wrong with pumpkin pie

00:51:17i just the pumpkin of it all

00:51:19yeah

00:51:20okay

00:51:21okay

00:51:22right to the

00:51:23right to the

00:51:24right to the

00:51:25oh shit i forgot

00:51:26a bit of a aftertaste

00:51:28that sweet potato pie

00:51:30does it

00:51:31now this is the this is the core of the issue

00:51:32sweet potato pie

00:51:33delightful

00:51:34absolutely

00:51:35pumpkin pie

00:51:36not so much

00:51:37yeah

00:51:38i disagree

00:51:39i disagree

00:51:40i really

00:51:41it's a gore

00:51:42come on

00:51:43did you eat a lot of sweet potatoes growing up

00:51:45with your family

00:51:46right

00:51:47i did i did

00:51:48of course

00:51:49i mean korean families eat a lot of sweet potatoes

00:51:51yeah

00:51:52um

00:51:53you know what i wasn't planning on this because uh

00:51:56i forgot to make the gravy

00:51:57so traditionally you would make a gravy with flour butter

00:52:00and um

00:52:02cook that out and you would add the turkey stock which i have

00:52:06here

00:52:08so 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 d-i-n-i's flour for everybody

00:52:15that is a flower that won't get stuck together won't get clumpy so this is a trick that

00:52:22um

00:52:24i have never done on live tv

00:52:26let's do it

00:52:28and 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 the traditional way if i had the time i would cook the roux time permitting and then uh

00:52:43which is flour butter

00:52:44equal parts flour butter

00:52:45then i would add the turkey stock

00:52:47and again uh we we made this turkey stock from the the gizzards the neck and sort of the trimmings of the turkey

00:52:54you don't need that much turkey stock to make the gravy so that's what we got going on here

00:52:58and then i would add that and you basically you know use that as a thickening agent that's how you get a gravy

00:53:05yeah but what's the shortcut i like this

00:53:07shortcut now is

00:53:08don't feel bad about yourself go ahead baby

00:53:10i've never done it this way so i'm just going to add butter

00:53:13because you do need fat in the gravy

00:53:15and 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 it it you can't do this with this normal ap flour just like your your regular flour you can't do this

00:53:28so what they do is they take water and flour and they make it like a like a like a glue and they sheet it out

00:53:34they bake it and then they take that like cracker and they blitz it to into a powder so that's why it's called it's a deionized flour

00:53:42here i am with food science that i barely understand myself

00:53:47you buy that at a store

00:53:49yeah

00:53:50um

00:53:51what's the name of this

00:53:53brundra

00:53:54there's only one brand of it

00:53:56brundra

00:53:59go to the store and ask for the blue canister of deionized flour

00:54:03yes

00:54:04no it's called wonder flour and this is something you might see in a lot of restaurants

00:54:09um it's also good for say if you have a piece of fish or meat that you want to just lightly coat

00:54:15let's just say you were making like chicken piccata and you have the chicken breast and you slice it pound it out

00:54:19you can coat this and it's not going to get clumpy at all

00:54:22and it's so fine that it's going to get through all the crevices and then you can bread it

00:54:26it's it's a great flour

00:54:28but i would say this is this is what they don't teach in the culinary school

00:54:33the dark arts

00:54:34the dark arts this is like this is hogwarts this is the dark arts class

00:54:38oh i love the dark arts

00:54:39and uh you know they're not teaching this

00:54:41they're not teaching this

00:54:42i love that it's in the coffee creamer

00:54:44it has like a similar texture

00:54:51that's what they have

00:54:52the coffee

00:54:54uh while 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 really you're all sneaking out

00:55:13yeah what happened

00:55:14people people sneak out of parties rather than saying goodbye what's your move 100%

00:55:19sneak out

00:55:20yeah

00:55:21because sometimes you're like the host is it's like you don't want to bother them

00:55:25i think you're doing 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

00:55:30do you think any of you could pull off an irish goodbye tonight

00:55:33just leaving without telling saying goodbye to dave before the show's over

00:55:37well i want to

00:55:38well

00:55:40tisha

00:55:42tisha

00:55:43tisha

00:55:44she don't

00:55:45she don't

00:55:46tisha

00:55:48don't go

00:55:49tisha

00:55:51tisha's the only one not drinking by the way

00:55:55oh my god

00:55:59did you see the finger

00:56:01that that that's a that's a black church thing

00:56:04i'm out

00:56:05it means excuse me

00:56:08but i'm out

00:56:10how's the trick gonna do

00:56:12i'm out

00:56:13it doesn't have the color of a normal gravy

00:56:15but it's gonna be good

00:56:16i hope

00:56:17what's the color

00:56:18it's more of a bechamel

00:56:19more like a white white sauce

00:56:20coconut

00:56:21coconut

00:56:22oh my god

00:56:26but it tastes pretty fucking good

00:56:28it tastes pretty fucking good

00:56:30i don't get it

00:56:32it matters

00:56:33i don't understand how you do that

00:56:34yeah

00:56:35i'm pretty sure if i was making that and i took a sample i'd be like well you know what you guys we're not gonna have gravy

00:56:41my first time making a roux

00:56:43my first time making a roux i had to phone six friends i was like what do you mean you slowly pour in the flour and stir it

00:56:48i'm exhausted

00:56:51standing over the stove for ten minutes you know

00:56:54yeah

00:56:55that's hard to do man

00:56:57well i just think you dump everything in and that's how you make everything but not the roux

00:57:00everything but not the roux

00:57:01yeah

00:57:02slowly add and you stir it

00:57:03we're good

00:57:04yeah

00:57:05it's like a risotto

00:57:06actually not really

00:57:07oh no

00:57:08we plate it

00:57:09bring it over so we can plate it

00:57:10we have no idea what you're talking about

00:57:15but what is what is the what's wrong with the lumpy gravy

00:57:18why

00:57:19well 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

00:57:24i've definitely served lumpy gravy to my family i'm like whatever

00:57:26but like

00:57:28you don't want to because what it means is you have clumps of flour that are uncooked

00:57:33so they're pebbles so when someone eats that

00:57:35it's not that it's lumpy in the texture it's that literally you're eating raw flour

00:57:38but it's like a nice little burst

00:57:40it's like a little dumpling

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 i'm with you on that

00:57:46i don't mind the lumpy potato

00:57:47i like lumpy mashed potatoes too

00:57:48yeah i like lumped potatoes

00:57:49mm-hmm

00:57:50you don't want to burst of flour in your mouth

00:57:53i don't know

00:57:54burst of 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

00:58:01oh shit

00:58:02it's a battle between mashed potatoes and butter

00:58:07you're like the craziest sister of all time

00:58:12i like lumps

00:58:14so this gravy actually came out

00:58:16wow that looks great

00:58:18wow

00:58:19next time we need to be sponsored by Wondra

00:58:22god damn it chris

00:58:24look at this crystal gravy over here

00:58:26it's just this white gravy

00:58:27oh wow that's beautiful

00:58:29it's caucasian gravy

00:58:30that's right

00:58:32oh look at the birds

00:58:35the battle of good and evil continues

00:58:38that's beautiful

00:58:40wow

00:58:41oh wow

00:58:42with the little

00:58:43that's beautiful

00:58:44greenery coming out of its butt

00:58:46fresh turd

00:58:51fresh turd

00:58:52i love it

00:58:53wow

00:58:54it's beautiful

00:58:56um i didn't grow up eating quail did you guys

00:58:58no

00:58:59no

00:59:00uh uh

00:59:01i've never

00:59:02i thought it was illegal

00:59:03it's another first

00:59:04oh boy

00:59:05i did grow up with pheasant

00:59:06it's similar

00:59:07where'd you grow up

00:59:08i need to talk

00:59:09yeah yeah yeah yeah

00:59:10but like on homecoming my dad would be like

00:59:11we've got pheasant bites

00:59:12we were all in like our dresses and stuff

00:59:15pheasant bites

00:59:16what

00:59:17pheasant

00:59:18pheasant

00:59:19pheasant poppers

00:59:20oh wow

00:59:21they were like bacon wrapped

00:59:22big wrapped

00:59:23with jalapeno and stuff

00:59:24water chestnut in the middle

00:59:25yeah jalapeno

00:59:26jalapeno

00:59:27yeah

00:59:28they're talking about

00:59:29t-shirt

00:59:30t-shirt doesn't have a whole bit about

00:59:32t-shirt's never had quail

00:59:33i've never had quail

00:59:34i've never had quail

00:59:35have you eaten food

00:59:36no

00:59:37i don't think i have either actually

00:59:38see there you go

00:59:39they have it and you have to talk like this

00:59:41you don't have quail

00:59:42if you're eating the quail

00:59:44that's so funny

00:59:45absolutely

00:59:46absolutely

00:59:47absolutely

00:59:48it's the first for everything

00:59:50quail is mostly raised in a cage

00:59:52i am a quail virgin

00:59:54so is chris

00:59:58so is chris

00:59:59oh yeah i have never fucked a quail

01:00:02i guess

01:00:03i don't know

01:00:05i am a quail virgin

01:00:07i'm having dinner

01:00:08that is hilarious

01:00:09you're a lobster virgin

01:00:11and a quail virgin

01:00:12i am

01:00:13that's funny

01:00:15i'm excited

01:00:16i don't even know what a quail looks like

01:00:18i'm trying all the things

01:00:19well it looks like this

01:00:20it's a tiny turkey

01:00:21do they fly

01:00:22do they

01:00:23they do fly

01:00:24oh i don't know

01:00:25they fly

01:00:27we don't know

01:00:28we don't know

01:00:29the little thing

01:00:31we don't know

01:00:32by the way i i want you guys to know tisha can cook

01:00:35i can cook very well

01:00:36she can cook

01:00:37yes

01:00:38what's your specialty tisha

01:00:39not rice

01:00:40not rice

01:00:41not rice

01:00:42okay

01:00:43i will

01:00:45i witnessed it

01:00:46no he bought me a rice maker

01:00:48i brought i 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 told her how to i 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

01:01:01you taught her the finger method

01:01:02i taught her everything

01:01:03wow that's like pretty high level asian stuff

01:01:06yeah man i even told her it was a secret i go don't share this with anyone

01:01:10but tell everybody on live tv

01:01:13shut up

01:01:14and then you still had to teach me even though i thought oh thank you so much

01:01:18this is your uh fried bird to associate the audience that voted for

01:01:22looks beautiful

01:01:24can i run to the bathroom and hit my indica pen

01:01:26yes

01:01:27can i join you

01:01:29i know girl

01:01:31i got my edible

01:01:32it's legal

01:01:33it's legal

01:01:34andrew worked hard on that stuffing back there

01:01:36oh my god andrew i'm sorry

01:01:38that's all

01:01:39i'm sorry

01:01:40shall we

01:01:43shall we

01:01:44shall we

01:01:45you got any time to know what's going on here

01:01:46because i don't know what's going on

01:01:47i don't know what's going on

01:01:48it's a battle between stuffing and vegetables

01:01:50we put it in a crock pot

01:01:52stuck it in an oven at 350 degrees

01:01:55and let's see who wins

01:01:56is it carrots

01:01:57or is it stuffing

01:01:58take it away andrew

01:02:00i can't

01:02:01so like uh

01:02:04this is turkey

01:02:06nice

01:02:07and this is no meat

01:02:08oh

01:02:09that's your personal stuffing

01:02:10thank you

01:02:11it's like the best bite of food i've ever had

01:02:12this is

01:02:13the quail is really good

01:02:15really

01:02:16right

01:02:17it's just a bird

01:02:18well

01:02:19this is amazing

01:02:20the bird tastes great

01:02:21the gravy

01:02:22the caucasian gravy is heaven on earth

01:02:23mmm

01:02:24i mean

01:02:25mmm

01:02:26like

01:02:27growing up i always thought

01:02:29you know

01:02:30because my brothers and i always wanted to just do what like

01:02:32the white families were celebrating thanksgiving

01:02:35i was like oh that norman rockwell shit

01:02:37yeah

01:02:38until like i went to one i was like

01:02:40this is not nearly as delicious as like the thanksgivings that we have

01:02:43yeah

01:02:44because it's a hodgepodge of everything

01:02:46right

01:02:47mmm

01:02:48so you have korean american stuff

01:02:49you might have stuff from around the world

01:02:51because 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

01:02:56but it was literally

01:02:57kimchi next to stuffing

01:02:59next to my mom's very short ribs and chapcha

01:03:01and you know these things that

01:03:03because my aunts lived in america for so long

01:03:05they like develop these weird american classics put their spin on it

01:03:10and i was always sort of embarrassed by it until i really was like

01:03:13oh this is actually the best way

01:03:15yeah

01:03:16right

01:03:17so i don't know did you guys grow up having

01:03:18yeah

01:03:19this smorgasbord

01:03:20yeah we did

01:03:21see

01:03:22yeah

01:03:23i don't know why they put lasagna in the thanksgiving menu but

01:03:27what was your favorite i'm gonna reach over you

01:03:29no please do

01:03:30what was your favorite thing on the table

01:03:32you want some of the stuffing

01:03:33always

01:03:36i don't want to look at your back

01:03:38becky did you have the normal rock

01:03:40sorry we have the norman rockwell ass meal

01:03:43i don't know if my shirt gives it up but

01:03:46no flavor at all

01:03:48did you just ask what you said

01:03:49i go what was your favorite thing at thanksgiving dinner

01:03:52she goes the baked macaroni and cheese

01:03:54and i go why

01:03:55and she said

01:03:56because i made it

01:03:57well i'm sure it's delicious

01:04:02but cheng at those sort of hodgepodge melting pot thanksgiving there was a turkey right

01:04:07yeah and my mom would burn it every year

01:04:09no

01:04:10yeah

01:04:11my mom threw one in the woods one year

01:04:12what

01:04:13it did

01:04:14it was dry

01:04:16and she put it to stab it and was like it's just done

01:04:20she's like i overcooked it

01:04:21drier than dick

01:04:22you know there's there's like my

01:04:24i wish my mom would throw it in the woods sometimes because i don't know why it was like pathological she had to put honey on it and even when i started cook professionally i would tell like mom you just can't put honey on it because it will burn maybe you can put it later on in the process but every year we would have a burned turkey because she put honey on it and she couldn't stop herself

01:04:42and now my mom has passed and now i think like maybe i should just burn this fucking turkey

01:04:49i think right

01:04:50the hodgepodge

01:04:51the tradition

01:04:52the mix is really nice but it's also like the one time of the year where like families like ours are also trying to do the thing we're all having the turkey we're all trying to do the same thing so you know it's beautiful

01:05:01and i think she knew what she was doing she just was punking her kids she's like shut up

01:05:06i gave birth to you shut up

01:05:08exactly

01:05:09um

01:05:10well so this is not the end of the meal

01:05:12we do have a couple more there's a lot more to come

01:05:14honestly there's a lot more to come

01:05:16oh my god

01:05:17and 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 so just just outside we've been roasting

01:05:28we've been uh burning down this wood this is a mix of hickory and oak and fruit wood

01:05:33and uh

01:05:34i almost spit

01:05:36i almost spit

01:05:37on top of on top of this burning burning embers is this pig from peds and barnet

01:05:43oh wow

01:05:44which uh is grown right outside of yosemite like a really slow growth pig

01:05:49that was awesome

01:05:50it never eats corn or soy it just lives outside its whole life

01:05:53um

01:05:54and so josh is is a master of open fire cooking a lot of people talk about embert cooking uh josh knows what he's talking about

01:06:02he's he's uh pioneered a lot of the cooking

01:06:04watch your words

01:06:05he's been out there

01:06:06all day long

01:06:07mopping this thing down with bacon fat from benton's bacon putting some sea salt on there

01:06:11this is literally outside of our our studio

01:06:14this has been happening all day long

01:06:16i'm sorry i have to interrupt you

01:06:18i i just want you to know this episode

01:06:20tisha 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

01:06:33no no we got we got to get the angle

01:06:34because i was looking you right in the eyes

01:06:36and i was like

01:06:37whoa she's genuinely freaked out

01:06:40i've never i've never seen it

01:06:42uh chef is back here

01:06:44chef skeins

01:06:45he opened saison in 2009 as a pop-up

01:06:48took it all the way to one of the best restaurants in the world

01:06:50three michelin stars

01:06:51and

01:06:52he's just he's unceremoniously gonna cut that thing into pieces

01:06:56i heard you guys don't eat pork though

01:06:58or somebody does it

01:06:59i don't eat pork yeah

01:07:00that's why

01:07:01i do

01:07:02that's why

01:07:03we didn't tell josh

01:07:05we didn't tell josh

01:07:06but 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

01:07:11yes we do

01:07:12and cedar plain salmon at that

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 for us

01:07:18that's for you guys

01:07:24uh this 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

01:07:32yeah for 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

01:07:40they're

01:07:41mandarin's

01:07:42mandarin's

01:07:43that's the dave arnold

01:07:44mom's recipe

01:07:45the shocking twist of it is the mandarin

01:07:47canned man and 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

01:07:54and the things that you can taste in your palate

01:07:55salty sweet sour bitter and umami

01:07:57and it has the sweetness from the syrup

01:08:01and it just sort of works

01:08:03uh josh what are the uh sort of prized bits you're gonna be

01:08:06done here

01:08:07one

01:08:08you love it

01:08:09well we got

01:08:10we got i wanted i wanted

01:08:11a little bit of southern barbecue

01:08:14with some fresh

01:08:15crispy skin

01:08:17so

01:08:18i mean

01:08:19the shoulder

01:08:20really

01:08:21the belly

01:08:24dave i'm sorry

01:08:25is he messing with me

01:08:26no but tisha's very freaked out by the presentation

01:08:29i'm

01:08:30i'm

01:08:31i'm

01:08:32i need to see it for the first time

01:08:33i need to see it

01:08:34just

01:08:35just go like this

01:08:36just pretend it wasn't there

01:08:38no

01:08:39it also looks like he's kind of smiling

01:08:41oh man

01:08:42we were gonna put an apple in the mouth and then find it

01:08:44looks like he went out happy

01:08:45that didn't help anything

01:08:46it doesn't look how he's laughing

01:08:47looks like my dog

01:08:48it looks like my dog

01:08:49i'm going to read a passage from charlotte's web

01:08:50it's a children's book come on guys

01:08:57yeah yeah yeah

01:08:58he's like i wasn't happy here anyways

01:08:59yeah yeah

01:09:00hey you know

01:09:01so uh

01:09:02white meat so the the pig you know i know joe you don't dig on swine but lechon a big deal in

01:09:11very big no cooking that's lechon right there that is lechon yep that's a that's at every

01:09:16yeah that's at every birthday party every yeah that's a big thing right there so the filipinos

01:09:22as nico well knows very good pork cooks okay what country and uh ethnicity makes the greatest

01:09:31pig in the world that's a tough question so south america got it going on cuba columbia

01:09:38uh korea china is really hong kong there's suyuk in in china i'm gonna go not just because i'm being

01:09:50a homer here i i think american barbecue a whole hog you know people like rodney scott just that

01:09:57to me is like the highest form for me as much as i love crispy skin like this right and i think

01:10:04you know josh is trying to make an homage to all kinds of pork cookery so this is this is a little

01:10:09bit of south america there's a little bit of kentonese this is definitely american south so

01:10:13this is very special what did you um season it with bacon fat

01:10:19thank you wow he's the earnest hemingway on chef

01:10:24very concise it's bacon so it's uh chris said uh uh alan benton he's our good friend and he has

01:10:32this amazing place called benton's country smoked hams and we use a lot of his products at a restaurant

01:10:37that's one of his hams right there and he has this bacon that is smoked over hickory and it's so

01:10:42intense and the fact is so so flavorful and that's what we based this wow you know uh nico

01:10:51what do you think the best who are the best pig roasters in the world you know i like i said my

01:10:57family's watching i gotta say it philippines

01:10:59hey listen let's go look down at something else it really is something else uh i think i know who

01:11:07josh would say but i'm gonna stand up for the for my people i think the chinese do it best

01:11:11i got it i got a second that oh no pretty good thank you so much

01:11:16why wait it's not done man

01:11:19i'm just put this in front of you wow

01:11:21wow

01:11:23wow you can add it on later but i wanted them to get started oh wow this is so good

01:11:29that's lightly smoked um it's cured in sugar salt

01:11:36and uh it's really good it's so good

01:11:39that's what i don't eat salmon you don't eat salmon either

01:11:44nope but it's tasty i love the smoky flavor wow thank you

01:11:48yeah we cooked it on the same fire that the pig was roasting on

01:11:52what

01:11:53no no no separate separate an adjacent fire adjacent fire but like you know he has

01:12:00thermodynamics works and it had its own room

01:12:03i'm just grateful that you're trying things out

01:12:09can i just say you're the best kind of diner because

01:12:11you're trying new things out instead of saying oh i don't want to eat that

01:12:15so thank you for being so gracious with us

01:12:18thank you

01:12:18and we'll move this pork away

01:12:21how is the how is the pig dave

01:12:24can i have some mashed potatoes

01:12:26yes you may

01:12:27you know how sometimes salmon can be very fishy

01:12:29yeah

01:12:30this is not that

01:12:31it's very light

01:12:33yeah

01:12:33i love the smoky flavor

01:12:35is that the preparation

01:12:37mm-hmm

01:12:37so we lightly cure it

01:12:39so it has a little bit of salt flavor and sweetness

01:12:42yeah um no no

01:12:44so yeah

01:12:45and this this pig is

01:12:47we're gonna trust me

01:12:48there's so many people on the staff

01:12:50it's gonna get eviscerated a little bit

01:12:51yeah

01:12:51i can hand some out to the crew right now too

01:12:54uh

01:12:54it's gonna be left as that

01:12:55how is it dave how is how's the pig

01:12:56mm

01:12:57i'll be the judge

01:12:59that face like this

01:13:02hey

01:13:04not every day you get a three mission star chef

01:13:07and just be like yeah

01:13:07obviously

01:13:09one of the world's best chefs

01:13:11he sat outside all day for us

01:13:13so good

01:13:13absolutely incredible

01:13:14so good

01:13:15that's

01:13:16that's

01:13:16i also serve this with a pickle

01:13:18so you guys got it

01:13:19we just smashed some garlic

01:13:21salt

01:13:22i put a little agave for sweetness

01:13:24and some cherry vinegar

01:13:25honestly if there was any other acidity

01:13:27i would have used that

01:13:28lemon juice

01:13:28rice wine vinegar

01:13:30mm-hmm

01:13:30and uh

01:13:31that has a nice counterbalance

01:13:33to um

01:13:34the fattiness from both the fish

01:13:36because salmon

01:13:36is very unctuous and fatty

01:13:38yes um

01:13:39and clearly pork has a lot of that going on too

01:13:42so

01:13:42i think pickles go

01:13:43merry really well

01:13:44mm-hmm

01:13:45and

01:13:47we just made that instantly

01:13:48yeah

01:13:49your job is not done yet either

01:13:50no

01:13:52so

01:13:53now this is a dish

01:13:54that everyone can eat

01:13:55and i know the plates are piling up

01:13:58so apologies

01:13:59what you guys doing on now chef

01:14:07um

01:14:08oh is this the

01:14:10paella time

01:14:11paella

01:14:11oh my god

01:14:13he's his first lobster

01:14:14hey

01:14:15i'ma do it

01:14:16i'ma do it

01:14:17you eat lobster

01:14:18yeah

01:14:18no

01:14:18i've never had

01:14:19i mean like you would

01:14:20i'ma eat it now

01:14:21yep

01:14:22yep

01:14:22it's a first for me

01:14:23me and you

01:14:24hey

01:14:25this is the best date i've ever had

01:14:26besides my

01:14:27wife

01:14:28good god man

01:14:31i'm in a lot of trouble

01:14:32uh

01:14:32joe we were sort of joking before we went live

01:14:35like you kind of made your reservation here at the

01:14:37we call this like an exclusive restaurant

01:14:39on your way out

01:14:40this is kind of your idea to do the friendsgiving

01:14:42yes

01:14:42do you typically do a friendsgiving or like

01:14:45what is your thanksgiving

01:14:46this is my first time

01:14:46just like

01:14:47and i asked tisha right away

01:14:49to do this

01:14:50i'm like please do this

01:14:53no 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

01:15:00yeah stop that

01:15:01that's not even fun

01:15:02no

01:15:03that's expensive

01:15:04and it's just tiresome

01:15:06yeah

01:15:06what you do is you buy it somewhere

01:15:08and then you just don't say anything

01:15:10what

01:15:10and then reheat it

01:15:11and then reheat it

01:15:12oh

01:15:13reheat it

01:15:14don't say anything

01:15:14what we can do is just package this up

01:15:17and you can serve this for your friends

01:15:18and you can look at all

01:15:19hey i will freeze all of this

01:15:21and reheat what

01:15:22reheat

01:15:23reheat

01:15:24what is the word for the sokarat

01:15:29which is the

01:15:29you know in korean it's nurungji

01:15:31what is the word in the philippines for the crunchy bottom

01:15:33hey nico

01:15:35what's the name for the crunchy bottom

01:15:38it's the crunchy bottom

01:15:40all right

01:15:41that's it

01:15:41thank you nico

01:15:43thank you nico

01:15:43direct translation

01:15:45i'm excited

01:15:47yeah this looks amazing

01:15:49so all i did was add some scallions

01:15:52and um

01:15:53mandy's gonna pass out some of this

01:15:55this pork

01:15:55again this is our filipino inspired paella

01:16:02okay okay

01:16:03came away

01:16:04thank you so much

01:16:06thank you so much

01:16:06and there's crab meat

01:16:07there's dungeons crab meat

01:16:08stuffed inside the lobster body

01:16:10but you were saying that

01:16:12did you achieve a little sokarata there

01:16:14i did

01:16:15you know what like

01:16:16i'm really proud of myself right now

01:16:19this is the this is the prize

01:16:20this is the worst thing to do

01:16:22because like

01:16:22you never want to take something from

01:16:25a culture that's so prized

01:16:27whether it be spain or the philippines

01:16:28and like totally fuck it up

01:16:29so

01:16:29i think this came out really nice

01:16:32i 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

01:16:37you're already in dave

01:16:38but um

01:16:39that's

01:16:39generally speaking

01:16:40what's up with european cultures cooking rice out of lid

01:16:43i don't know

01:16:45i'm not i'm not

01:16:46i'm not wading into those waters

01:16:48christopher

01:16:48no

01:16:49i already got enough trouble for talking about risotto

01:16:51which i love

01:16:52am i eating lobster

01:16:54am i eating the crab

01:16:56right now you're eating

01:16:57uh crab

01:16:58this is the lobster meat

01:16:59in there

01:17:00that's the lobster

01:17:01okay so let me try that first

01:17:03you are one of the best diners

01:17:05listen

01:17:06i'm not playing games

01:17:08you're better than i am

01:17:08i don't like it

01:17:09i'm not eating it

01:17:10i mean divorce

01:17:12say it again

01:17:12there's a lot of eating going on right now

01:17:14i'm gonna take this opportunity to mention that

01:17:16dinner time live

01:17:17we'll be taking a break for thanksgiving next week

01:17:19but when we come back in two weeks

01:17:21dave will be cooking a menu of your choosing

01:17:24so this vote is for the at-home audience only

01:17:27our guests you're free to just eat and enjoy

01:17:29when we come back from break

01:17:31we're gonna do some time traveling

01:17:33which decade would you like dave to draw inspiration from

01:17:37should we go back a hundred years to the roaring 20s

01:17:41or would you like us to go full 70s disco

01:17:44perhaps you only live in the now

01:17:47and want us to stay here in the 2020s

01:17:48or should they predict the future of food

01:17:51and cook a menu from the year 2070

01:17:53voice your opinion by using your remotes

01:17:55or double tapping those mobile devices

01:17:57what do you think

01:17:59it's like a big ass shrimp

01:18:01that's exactly what it is

01:18:03that's what it is

01:18:04big ass shrimp

01:18:05stuff and stuff and stuff

01:18:08and they're from

01:18:17no they're literally uh from the waters of california

01:18:22and uh spiny lobster is seasonal

01:18:24and they're a real celebration

01:18:25we wanted you guys to have

01:18:27you know something that was of the season

01:18:29see that's my problem

01:18:30i was a cheap date

01:18:32i need to

01:18:33okay

01:18:33yeah

01:18:34see that's the problem

01:18:36this is good

01:18:37i don't know cheap date no more

01:18:38that's all right

01:18:39oh this is good

01:18:43and um

01:18:46christopher

01:18:47yeah

01:18:48oh yeah

01:18:48sorry i was looking at this pork

01:18:49that mandy's handing out over here

01:18:51oh

01:18:52um

01:18:53people may not know this

01:18:57but uh i would

01:18:58chris gave me a

01:18:59a slice of something he was working on

01:19:02for today's show

01:19:02and normally

01:19:03like he's like a little brother to me

01:19:05not that little

01:19:06but like

01:19:07um

01:19:07no no

01:19:09no i'm in age

01:19:10i'm in age dude

01:19:11we're big boy asians

01:19:12don't you know that i'm not meaning that way

01:19:14um

01:19:15like little is an age difference

01:19:17um

01:19:18and i always give him shit

01:19:19but i was genuinely surprised

01:19:21at how delicious the dessert he made yesterday was

01:19:23so

01:19:24um

01:19:25it was

01:19:25i got it

01:19:26shockingly good

01:19:27really

01:19:27and he made a key lime pie

01:19:29and i think it was the best thing he's ever made

01:19:31but uh

01:19:32i wouldn't be a bigger brother

01:19:33if i didn't sort of put the standard out there

01:19:35i was like

01:19:35now we have to see if we can make it two times in a row

01:19:37yeah

01:19:37do you like making dessert or not really

01:19:41is that not your thing

01:19:42i've learned to appreciate it

01:19:44i actually think i was really like dumb in a lot of ways

01:19:47but

01:19:48as a younger cook i was like

01:19:49oh i just gotta

01:19:50i want to work with like

01:19:51meat and fish

01:19:52and all the savory stuff

01:19:53and then later

01:19:55you realize like

01:19:56oh learning how to cook with pastry

01:19:57and to have precision

01:19:59and learn flavors

01:20:00and techniques

01:20:01to me that's just uh

01:20:03that's that's like

01:20:04another way of sort of

01:20:06becoming more well-rounded

01:20:08and it's just

01:20:09not my forte

01:20:10which is why i try to hire the best pastry chefs

01:20:12and chris might have a

01:20:14chris is your

01:20:15well

01:20:15that didn't work out nearly as well as i wanted to

01:20:17i appreciate the shout out dave

01:20:20but i wanted to bring attention to somebody else

01:20:21i wanted to pass the love on to somebody else here

01:20:24so talk about friendsgiving right

01:20:25we always wanted to bring people that

01:20:27um

01:20:28are offering their

01:20:30their

01:20:30sort of the things they're good at making

01:20:32when

01:20:33this is

01:20:33what they do for thanksgiving

01:20:35they bring in their special thing

01:20:36and

01:20:36this guy over here jimmy

01:20:38for for many many episodes

01:20:40you know he

01:20:47this guy

01:20:48always when the show ends

01:20:50when everyone's away

01:20:51he

01:20:52feeds everybody ice cream that he makes

01:20:53hand cranks it

01:20:54in this old

01:20:55fashion

01:20:56ice bucket thing

01:20:58jimmy is like the closest to the action

01:21:00and nobody ever

01:21:01he just you've seen him this whole show

01:21:03he just like has to huddle here next to dave

01:21:04jimmy

01:21:05without even

01:21:06dropping me ass

01:21:07without doing anything

01:21:07he has been making

01:21:08homemade ice cream

01:21:09in this bucket

01:21:10without bringing it for the whole crew

01:21:12all season long

01:21:13wow

01:21:14this is coffee ice cream

01:21:15and

01:21:16here's the deal

01:21:17he didn't even know

01:21:19he was gonna be on the show today

01:21:20i don't know if you know this

01:21:22he still isn't

01:21:23so uh

01:21:27that just is like

01:21:29the the kind of crew

01:21:30that we have here

01:21:30so again like i'm just so blessed

01:21:32that we have some of the

01:21:33most amazing talented team here

01:21:34that makes the show possible

01:21:36and this guy just makes

01:21:37ice cream

01:21:37every week

01:21:38almost

01:21:39would you say you're thankful

01:21:40for the crew here dave

01:21:41very thankful christopher

01:21:43this is like the real deal

01:21:47yeah that's a lot of

01:21:48this is all you

01:21:49i gotta serve the ice cream

01:21:51you gotta land this plane man

01:21:53that's the ice cream you saw

01:21:54like in little house of the prairie

01:21:55yes

01:21:56like a wooden pail

01:21:58where do you get a pail like that jimmy

01:22:00is he my duck

01:22:01where's that pail from jimmy

01:22:03where'd you get this ice cream pail

01:22:06where'd you get that pail from jim

01:22:07coffee ice cream too

01:22:13that's

01:22:13i got the ice cream

01:22:14you get the cake

01:22:15i love that

01:22:16see what i'm gonna do

01:22:17this thing to him

01:22:17i'm gonna get that pail

01:22:18yeah

01:22:19and then i'm gonna

01:22:20put like

01:22:20put like a

01:22:21baskin robbins inside

01:22:23that's what i'll talk about

01:22:24and they won't know

01:22:25they won't know

01:22:26look at you

01:22:26what flavor is this

01:22:27coffee

01:22:28coffee

01:22:29oh yeah

01:22:29if i could box that up

01:22:31i know we get a lot of questions

01:22:35like who's gonna eat all that food

01:22:37does it all go to waste

01:22:37nothing goes to waste

01:22:38nothing goes to waste

01:22:40oftentimes

01:22:41last time

01:22:42we packed up everything

01:22:43joe gave it to his son

01:22:44i gave

01:22:44yep

01:22:44and guess what i did

01:22:45i reheated it

01:22:46i did

01:22:48hey

01:22:49you're an artist

01:22:49thank you

01:22:50it's artisan

01:22:51it's amazing

01:22:52what kind of pie is this one

01:22:54this is a key lime pie

01:22:55key lime

01:22:56it's got some

01:22:57uh

01:22:58sweetened coconut in the crust

01:23:00wow yum

01:23:01and then

01:23:02and you made this

01:23:03i made this

01:23:04i made this at home last night

01:23:05wow

01:23:06i had no idea

01:23:08you had like skills

01:23:09in the kitchen

01:23:09chris

01:23:10look at that

01:23:11wow

01:23:12the reason why

01:23:14chris wanted to start off

01:23:15with that question of

01:23:16can you claim authorship

01:23:18if you just

01:23:19reheat something

01:23:21or buy something

01:23:22yeah

01:23:22because

01:23:22is this something you bought

01:23:24christopher

01:23:24i did not buy this

01:23:26steve

01:23:27i did not buy this

01:23:28okay

01:23:29you did

01:23:29i just reheated this

01:23:31i just reheated it

01:23:33i love the fact that chris

01:23:35has a shirt on that

01:23:35looks clearly like it was

01:23:37still folded before he got

01:23:38here

01:23:38honestly

01:23:40it was in the back of my car

01:23:42it was in the trunk of my car

01:23:43this morning

01:23:44hey

01:23:45you can literally put this

01:23:46like the pins back in

01:23:47and sell it again

01:23:48there's still pins in it

01:23:49i think

01:23:49thank you so much

01:23:51thank you so much

01:23:53that coffee ice cream

01:23:54is something else

01:23:55oh my gosh

01:23:56my goodness

01:23:56wow

01:23:57jimmy

01:23:58hey jimmy

01:24:00if you want a career change

01:24:01i think we should do it

01:24:03yeah

01:24:03time to get in front of the camera

01:24:05man

01:24:06one more

01:24:07tastes like real coffee

01:24:08and this is better than any coffee ice cream

01:24:10i've ever had

01:24:10not a coffee ice cream concierge

01:24:12i can actually taste the wood from the bucket

01:24:15oh wow

01:24:18that

01:24:18is there cinnamon

01:24:21nutmeg

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

01:24:27um

01:24:30and jimmy agreed that he was going to say something

01:24:32and he's saying nothing

01:24:34but we love you regardless jimmy

01:24:35thank you for the ice cream

01:24:36it's delicious

01:24:36that camera's not even on

01:24:37he's just

01:24:38this is the best ice cream ever

01:24:41this is so good

01:24:42oh you gotta taste the pie

01:24:43yeah this is really good

01:24:44jokoi

01:24:45jimmy have you been uh

01:24:46making ice cream all your life

01:24:48nod

01:24:48if you've been making it since you were a kid

01:24:50that's hilarious

01:24:53jimmy jimmy tija has a question for you

01:24:59can you please answer it

01:25:00it has to be yes or no though

01:25:01is there nutmeg in here

01:25:03no

01:25:04we couldn't get him to talk y'all

01:25:09we tried

01:25:10we freaking tried

01:25:12uh

01:25:13before we wrap

01:25:15this is like the martian or something

01:25:16we have to find out which decade will be the menu theme for the next episode

01:25:20our audience has spoken

01:25:21if it's not the right decade

01:25:23i am not showing up

01:25:24i'm not showing up

01:25:25i'm not gonna do it

01:25:26our audience has spoken

01:25:27and the majority

01:25:28have chosen

01:25:302070

01:25:31so dave will be

01:25:33future tripping when we come back

01:25:35so the audience could vote

01:25:37last um

01:25:38last week

01:25:38or two weeks ago

01:25:39they voted for

01:25:40the show we did with disease and cord

01:25:42that the food

01:25:43choices were

01:25:44athens

01:25:45greek

01:25:46greece

01:25:46um

01:25:47rome italy

01:25:47uh

01:25:49san sebastian

01:25:50and uh 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

01:25:56really

01:25:56um

01:25:57because you do the homework and you're like oh there's so much going on there food wise

01:26:00in the food ways

01:26:01hey

01:26:01jimmy's ice cream's fine what's up with that how's that pie

01:26:04the pie is so good

01:26:05thank you

01:26:06come on

01:26:06your pie is so good

01:26:07hey careful

01:26:08he's had enough compliments today

01:26:09we've reached the compliment threshold

01:26:11he's like a gremlin we can't give him anymore

01:26:14don't feed me a compliment after 7pm

01:26:16um

01:26:18but uh

01:26:19we were busy eating

01:26:20i don't know if uh

01:26:21you guys heard

01:26:22this week's vote for

01:26:24the following week was

01:26:25food that i had to cook from the 1920s

01:26:27the 1970s

01:26:29present day

01:26:30present day

01:26:31or

01:26:312070

01:26:32every 50 year increment

01:26:34and they chose 2070

01:26:35what did you want to

01:26:36uh

01:26:38he wanted

01:26:39the 1970s

01:26:40because you know he's going to have to dress up

01:26:43in like the 70s

01:26:44and

01:26:44you know

01:26:45i was like joking that it's like the 70s

01:26:46everyone's going to be on cocaine no one's going to be hungry

01:26:48so we'll be all here

01:26:49hilarious

01:26:50now when you get

01:26:512070

01:26:53basically

01:26:53what are the first thoughts in your in your artist's brain

01:26:56like uh

01:26:57artist's brain

01:26:58that's you not me

01:27:00yeah that's true

01:27:00and you're in your chef brain

01:27:02no no

01:27:03uh

01:27:03i don't know

01:27:04i

01:27:04he's probably just going to reheat it

01:27:06no

01:27:07you know what

01:27:08what i don't want is like when you see something that's

01:27:11science fiction and you are like

01:27:12it takes place a hundred years in the future

01:27:14you're like why are they using technology that we're using today

01:27:16so that's sort of where i'm thinking

01:27:18it's like how do we make food where people

01:27:20may not even know what it is

01:27:22but at the same time

01:27:23when they see it

01:27:24and they eat it

01:27:24they're like oh yeah

01:27:25that probably will be in the 27th

01:27:27like a dehydrated pill

01:27:28maybe

01:27:29tastes like chicken

01:27:31yeah

01:27:33okay

01:27:33there it is

01:27:34that's it

01:27:36we're going to make this happen

01:27:38just add water

01:27:40just add water

01:27:41we're going to make this happen

01:27:42we're going to make a dehydrated chicken

01:27:44course

01:27:46how i don't know

01:27:47but

01:27:47you may

01:27:48you're going to make it happen

01:27:49because i'm not going to have to think about it

01:27:51this is going to be a mark

01:27:52no no i'm joking

01:27:52i think

01:27:53i think

01:27:54i think we'll take a like

01:27:55rotovap and we'll like

01:27:57i don't know

01:27:57we'll figure something out

01:27:59but we'll get

01:28:00we're going to have to get some real science fiction equipment here

01:28:03you're committing to the dehydrated chicken

01:28:06hey

01:28:07we're going to make a dehydrated

01:28:10a dish based on

01:28:11dehydrated chicken

01:28:13poor thing

01:28:14yeah

01:28:14i don't know why

01:28:15and we have six days

01:28:17oh two weeks

01:28:18no we have two weeks

01:28:19we can figure this shit out

01:28:19our guests thank you for the dehydrated chicken

01:28:22you're welcome

01:28:22what a great suggestion

01:28:24so i i don't know

01:28:25but we'll figure out what the dish is going to be

01:28:28but uh

01:28:29if you guys have any suggestions

01:28:30let me know

01:28:31randall i think that you have an idea

01:28:32what's 2780 like randall

01:28:35you can give me some inspiration for 27

01:28:37each of you guys

01:28:37we got your

01:28:38we got t-shirts

01:28:38um

01:28:40some sort of mozzarella stick capsule

01:28:44that's it

01:28:45you know

01:28:46i don't know

01:28:47nobody saw that

01:28:48nobody saw that

01:28:48we got mozzarella stick capsule

01:28:50crust is a little tough to break

01:28:52on that note

01:28:54happy friendsgiving everybody

01:28:55it's been a pleasure to have everyone here

01:28:57guys

01:28:58thank you guys

01:29:00thank you guys for making this

01:29:04friendsgiving thank you netflix

01:29:06amazing

01:29:06happy holidays everybody

01:29:08we'll see you guys in a couple weeks

01:29:09yes

01:29:09all right

01:29:11tooth to the chest

01:29:11nico

01:29:12andrew

01:29:14and mark

01:29:14jimmy

01:29:16wow

01:29:24you did it

01:29:26all of that so good

01:29:28i mean

01:29:43you

01:29:47you

01:29:48you

01:29:50you

01:29:52you

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