Dinner Time Live with David Chang Season 3 Episode 11

ChineseDramaTime

Dinner Time Live with David Chang (2024) Season 3 Episode 11  #DavidChang #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel:  />👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

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

00:00:18a friendsgiving extravaganza and we have one of our great guests joe coy third time visit

00:00:23we have tisha campbell becky robinson and randall park and we are going to cook an

00:00:29ungodly amount of food i've never been invited to a friendsgiving so you know chris knows this he

00:00:34hosts one every year and the only way i can have a friendsgiving is by you know on netflix's dime

00:00:39we're friends for today um while we have a lot of fun i think we're going to share a lot of good

00:00:46cooking tips and sort of delicious insights and most importantly have a lot of fun today

00:00:52share some laughs good food that's all we can ask for you're going to fulfill the audience's

00:00:57dreams of last episode by deep frying the bird got a key lime pie and then i'll be voting on

00:01:03what you cook when we come back from thanksgiving break maybe we won't come back

00:01:06hey welcome back everybody i'm your host david chang and this is dinnertime live this is the

00:01:28friendsgiving extravaganza so much so that it can't fit in our normal 50 minutes netflix has given us

00:01:35extra time we're going full 90 minutes uh we're joined with chris ying the voice of the internet

00:01:41joe coy our first third time three time repeat guest that's asian american oh asian yes yes

00:01:52two categories two categories i'm the first three time asian that's right but also i share the title

00:01:59with fortune we love fortune for a third time guest t show i'm the first time black girl

00:02:04really honored to have you guys here uh we asked joe like can you get some of your good friends that

00:02:14are funny that have a good appetite and let's just let's just go ham and see what happens here

00:02:19and uh i uh i've never actually been invited to a friendsgiving so this is the only time we can do a

00:02:25friendsgiving and because of that i've only been told it's a more joyous occasion than a family

00:02:29thanksgiving most of the time yeah that's right no drama your friends and with that being said

00:02:36people sometimes it's like a potluck people bring food or everyone sort of participates and cooks

00:02:42and that's what we're doing today by the way you did randall came in early yeah that asian

00:02:47extra credit it's crazy how he walked in he actually just brought it in um so we have a lot

00:02:57of uh amazing chefs today uh we have andrew and mark who work with we've been working together for

00:03:03years and uh we have so much food coming your way we needed the extra hands and we have one of the

00:03:10best chefs in the country we have nico de leon of la cita here in los angeles because with joe like

00:03:17we can't continue to make like versions of filipino food we actually needed the real deal here yes to

00:03:23serve one of his real special dishes and uh we have uh out back way down somewhere because we're

00:03:29cooking over fire we have uh chef josh gains cooking a big pig and what is this like x-men of

00:03:35chef yeah it's the super friends wow and we also have a chef that works only with fire

00:03:40he's outside because of fire code that's true um and and this is uh the season where we wanted to

00:03:49make sure that everyone's getting a soup so i wanted to make sure that we gave you like the

00:03:53distillation of thanksgiving flavors in a in a soup and that's what we've done here so we made a

00:03:58consomme a thanksgiving consomme and we served it with um uh ricotta nudie which is like an italian

00:04:05cheese dumpling wow but we we we fortified the the cheese dumpling with uh stuffing oh my gosh so

00:04:15there's no cheese it's just there's cheese oh but so this is your version of stuffing that's right

00:04:20oh no i love it so a question and this is bernard yes what's the difference between a consomme and

00:04:27a broth you know we were just talking about that the other time other day uh consomme is the french

00:04:33technique to clarify a broth so you can have if you make a proper broth you don't really need to

00:04:39clarify it which is why i think a lot of uh maybe like our grandmothers or my mom would say like making

00:04:45a consomme is sort of dumb but i think it's an awesome technique because it sort of makes it the

00:04:52flavors a little bit more subtle a little bit more muted and that doesn't mean a bad way and it sort

00:04:57clarifies it so we added uh ground turkey egg whites uh mirepoix onions celery garlic uh carrots

00:05:04egg whites tomatoes lots of stuff uh parsley thyme sage we make a raft and we sort of boil it and it

00:05:13sort of clarifies it and it's a big pain in the ass but i wanted to do it for you guys so dig in

00:05:18and i added a little burn was that's a brown butter with some sage oh my god it has this to me

00:05:24all the flavors of thanksgiving can i ask you a question you make everything look beautiful

00:05:28gorgeous do you get mad when uh you're handed to them and they don't even appreciate the

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

00:05:38like no appreciation i mean she's like consummate i'll eat it right now

00:05:44let me clarify something

00:05:48how do you appreciate show us how you appreciate well i i looked at it you know i mean i'm like

00:05:58man this is beautiful and then i said let me clarify something literally clarify let me clarify something

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

00:06:11just there's no meat because we made one of the things that's extra food today is we have some

00:06:16dietary restrictions yeah so we've made food for everybody yeah all parts but the broth we've been

00:06:22told is okay for all parties today it's so good dietary differences dietary differences this tastes like

00:06:29thanksgiving soup yeah that's but this is amazing

00:06:33you got it it tastes like you got it well hold on everyone's laughing but becky at the end we're like

00:06:41this yep that's exactly what it tastes like i taste the mashed potatoes and the butter

00:06:46i have a question yes what is this is here that's a sage leaf that we fried we fried in the brown

00:06:53butter oh my is that in a soup chowder

00:06:56so uh this is amazing let me talk more about the soup in a second but i i gotta get this started

00:07:04we will not get this dish done so um you know this happens every time joe's on on the show we

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

00:07:15and i was like i bet you there might be a filipino connection there and sure enough there is no

00:07:19way yeah i mean spain did some maybe not so great things in the philippines but one of the things

00:07:26they brought was a great thing which is the pie yeah colonization has some positive side effects i

00:07:32guess that's what i always like to talk about yeah well you know i mean when i have my friends get

00:07:37together let's let's talk about colonization

00:07:39good dinner time

00:07:41hey this is this is educational programming here speaking of colonization no this is david's been

00:07:49wanting to make paella for a long time and as as often happens like when you are on the show joe he's

00:07:54like i'm gonna make paella we'll figure out a way to make it a little filipino for joe i don't know

00:07:58why we reduce you to just filipino guy but that's what we call you behind your back filipino

00:08:02i don't i don't that's chris

00:08:05obviously there's a history with spain and the philippines and there is paella it's a it's not

00:08:13like a thing in the philippines it's a a well-known dish so what's the difference between this one and

00:08:18a spanish one so there's a lot of things that are like uh run parallel right so it's clearly rice

00:08:23but we've in our homework it's usually glutinous rice and we talked to nico about that too and

00:08:28he's like i don't want any part of your version david i don't blame you because we're not trying

00:08:33to bastardize it at all because we decided to maybe increase it with long-range jasmine rice

00:08:38we still added some glutinous rice to sort of based on the authentic true story of for the ancestors

00:08:42for the ancestors and uh so we started this out with some um uh roasted onions and a lot of olive oil

00:08:50garlic lemongrass a little anaheim chili uh red bell pepper i can't remember what else

00:08:57a lot of stuff uh as you like to say a bunch of don't worry about it yeah a bunch of shit

00:09:02and uh i'm not toasting this off in the in the olive oil and the aromatics so it's a little bit

00:09:11spicy but not too much and i'm going to deglaze this with some white wine here that's nice

00:09:20only the finest white wine only the dregs of the finest white wine only the last sip of the

00:09:27finest white wine here we go and then i'm going to add some lobster broth

00:09:36shellfish there's some shrimp in there as well

00:09:39and then so not much more than that i'm going to add about uh all of this to this so there's about

00:09:48three pints of rice there's about six quarts of broth and uh i'm going to add that and then we're going

00:09:57to hand this over to nico so he can share with you what i think is one of the coolest dishes i've

00:10:04ever seen and and yes it's a it's based on lumpia and i'll shut up and give it to you but i just

00:10:08want to say when i saw it it's one of those things maybe it's like for the comedians here when you

00:10:12hear a joke like fuck that's good yeah i wish i i wish i thought of that and even though i don't

00:10:17make lumpia i was like such a clever dish and i think it's it's just something i i we had to

00:10:22showcase it today so appreciate that chef thank you clearly you can uh bastardize whatever you'd like

00:10:27um so we have some lumpia today lumpia if you aren't familiar is an egg roll uh typically we

00:10:37serve them in like large platters throughout the dinner party honestly um this version is going to

00:10:44be made wholly with shrimp um as opposed to kind of more traditional which is pork shrimp um some

00:10:50vegetables but this time we're just going to be focusing on shrimp okay um and i like to do

00:10:54something a little different i'll keep the heads and tails kind of attached you'll see

00:10:59presentation wise it's really tasty or really pretty and then uh obviously it's really tasty

00:11:04once you get into it uh the head's full of a lot of meat the head totally yeah the tail always

00:11:09wonder as well you don't eat the head randall i eat no i don't i think i think we can pause on

00:11:17this conversation it's a new day it's a new day randall you don't eat the head

00:11:23it's friendsgiving

00:11:26eat the head i don't put the head in my mouth

00:11:30i think we need to pause again randall but i yeah i do love to uh put my tongue on the tail

00:11:39all right all right all right all right all right all right you're known the world over for

00:11:45your very long lumpia too right i am thank you for pointing that one out

00:11:49where are we going with this i was getting us up with a head talk and moving us to the long

00:11:55loop christopher christopher wow now's not the time to test out your jokes

00:11:59i asked my family to tune in and i'm quickly regretting it right now so uh apologies yeah

00:12:09it appears to be quite girthy you know who's watching again this is not traditional

00:12:15my my i can't even tell you wait you don't want joe coy to say hi to whoever's watching right now

00:12:24come on you have to uh joe if you'd like yes please embarrass me some way wait wait what is

00:12:30this made all right here let's go through that's shrimp yeah so there's that's hot dog

00:12:34hey he described it for the past five minutes

00:12:38oh wow like that it's an honest mistake there it's uh yeah so this is a farce or a ground meat

00:12:50mixture this is shrimp um garlic carrots onion soy sauce msg all the yummy things a little bit of

00:12:58sesame oil i'm going to take you to lasita yeah it's amazing t-shirt oh i can't wait

00:13:03this is just some cornstarch and water and this one this is still moving

00:13:08it's a magic show it's a magic show no these these are uh no not moving it's the heat the heat is

00:13:19naked in me come on guys oh no no we want to do that yeah it's called screaming no no no no we

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

00:13:33right now they died of old age they died of old age and we just wanted to make something super

00:13:37delicious yes and um so we uh stuck these with dungeness crab if it wasn't enough seafood

00:13:44and we put a garlic butter with some crab paste right over top and i'm gonna put a little bit

00:13:52more chef um is the lobster like i feel like lobster is a little overrated when it comes to like

00:14:00crab and lobster but for some reason everyone always gets the lobster i know this is a stupid

00:14:05question you say yes you lobster joe no no but there's grabbing there too but i'm just saying

00:14:10is the lobster just more for like chefs to like it's more of a presentation thing does it look

00:14:15better is that why i would say i can't speak for everybody here because uh i don't want to piss off

00:14:20more people than i normally do when i have these hot takes i i think lobsters are fine i think there

00:14:26may be a little bit not overrated it's not my favorite bit what i love about a lobster is actually

00:14:31the flavor that comes from the head all right yeah no and it's shrimp and crab uh in general

00:14:39and that's when you have a delicious i talk about this all the time when you have a shrimp stock or

00:14:43a shrimp bisque or lobster yeah anything all the flavor comes from the head fat yeah and that's

00:14:48what we've done here and that's why all of that flavor is going to go back into the broth and yes ma'am

00:14:54tisha you're gonna really be freaked out but i love it i've never had lobster in my life no way

00:15:05actually you're the cheapest day i've never had it in my life tisha i've always want to go on a date

00:15:13with you so this is why i wanted to make this i knew i knew you'd never have

00:15:16don't play with me i haven't been with somebody in a long time

00:15:21my wife is gonna be a hauled ass i think they're okay

00:15:24for god sakes i didn't mean none of it man

00:15:28hey nico what's happening with those my friends

00:15:32uh so i'm gonna be frying these now they fry for about three or four minutes again this is how they

00:15:37look before they go in i put a little skewer through the head just so it stays in place

00:15:41i swear to god nico you look like uh david from far away

00:15:45oh thank you

00:15:48you put some glasses on

00:15:49i was like

00:15:51you're like oh no that's nico

00:15:53thank you for the backhanded compliment

00:15:55i guess

00:15:57jones all look the same

00:15:58no that's it

00:15:59let me take off my hat that way there's three of us

00:16:03whoa dave what are you doing sitting over there

00:16:06hey man i like to eat my own food when i cook it

00:16:08i uh by the way i was in the hair and makeup chair i'm just telling you guys this because uh

00:16:14the lady doing my hair grabbed some uh uh clippers and started clipping my ear hairs

00:16:19oh that's what we do we're full service shop here john

00:16:23we collect ear hairs from all of our guests

00:16:26we just collect a little ear hair from all our guests and we have a little collection

00:16:30sprinkle it totally

00:16:33it's the secret nothing worse than going bald and then all of a sudden your ears are like you know

00:16:38what i'm still cold

00:16:38let me grow some ear hairs to protect these lobes

00:16:43that's so dumb

00:16:46my nose hairs

00:16:49nothing on top of my head

00:16:51i'm so glad we're talking about this now

00:16:54if i can change the subject please

00:16:57you should let it grow into a

00:16:59i'm gonna add more shrimp

00:17:00more shrimp and no ear hair

00:17:03into this paella

00:17:05that's beautiful um and the one thing i did forget which is actually what makes this

00:17:09distinguishing uh separate from the spanish paella paella there they use um saffron right

00:17:15which is a stem of a flower and it's very fragrant and beautiful and it has this yellow

00:17:19golden hue we're gonna use annatto seed and i don't know where i put my annatto seed but

00:17:24it's here somewhere a what dude where's my annatto seed

00:17:28annatto what is annatto uh you'll it's it's also it's a seed

00:17:33you also know it as achayote so like you'll see it in mexican cooking it's sort of it's

00:17:39it's taking the place of saffron here it's kind of earthy like a little bit nutty but mostly it's

00:17:43also bringing this very kind of electric orange uh so we took the seed and i just blended it with

00:17:50some oil and strained it and this is going to give that beautiful yellow hue to this paella

00:17:57and i'm glad that i remembered this because it would have been a disaster if i didn't wait i've

00:18:01heard you say something once about imitation crab oh yeah i'm curious of your thoughts on that because

00:18:05i always bring it home and i eat it and i put it in a little bit of butter and everyone makes fun of

00:18:09me for it well you're you're people that are making fun of you are dumb you are enlightened that was

00:18:14amazing that's amazing let's go everyone's always like what are you poor and i'm like i can't beat

00:18:23no i mean like i mean i know you you grew up eating imitation crab meat we grew up eating imitation crab

00:18:29meat i love it i love it i love it and the fact is it's not crap it's usually pollock right which is

00:18:36not jackson it's a fish it's a fish it's actually not crap but i don't care it makes it it's good

00:18:41it's delicious there's a lot of things you don't know yeah where it's from and it's delicious yeah

00:18:46someone was like it's the hot dog of the sea i love hot dogs what's wrong with what's wrong with

00:18:52hot dogs it's a marine hot dog that's very good it is okay great i mean that's funny

00:18:59i'm glad that you're here with friendsgiving because here not only we're trying to celebrate

00:19:02with new foods we're trying to make new friends and you should ditch your old friends okay and

00:19:06just be friends with us yeah yeah hey becky i don't even know what friends you're talking about but i

00:19:12don't like them yeah i don't like them either like they weren't at the janet jackson concert oh yeah yeah

00:19:16yeah yeah that's where i met becky for the first time at a janet jackson it was the best it was

00:19:25the funniest she's so funny but i don't know is this true or not the story because that part is

00:19:33true yeah we don't have a fan club okay what are you putting in there muscles these are these are um

00:19:39clams cockles yes um and then we're going to put some muscles from maine in there

00:19:46but i'm trying to stack it so by the time the water evaporates and the rice cooks the lobster

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

00:19:57amount of time and then i'm going to add the muscles and the this crab meat and we have all

00:20:03those beautiful bay scallops which are in season right now hi can you only make it in that pan like

00:20:10if you want to make a smaller version can you make it in a smaller pan i am not the leading authority

00:20:14on paella so i can't answer that question it's named for this type of pan we'll talk more like

00:20:19dave's got many thoughts on cooking rice uncovered but it's sort of named for this at least shape of

00:20:23pan um uh hey would you mind moving that giant turkey so nico can serve his oh my turkey thank you

00:20:30randall thanks randall oh wait you just did this i just did all of these in front of you that was so quick

00:20:37well you know i'm a professional and the sauce looks heavy so are we thank you so much yeah so um

00:20:46you guys can go ahead and serve yourselves this is a sweet and i'm sorry a sweet chili sauce that i made

00:20:52with some apples to kind of keep it seasonal um so there's a little bit of heat a little garlic a

00:20:58little vinegar in there and i recommend you just grab one of these and dip and have a great time awesome

00:21:03thank you people ever think that these are just like long ass shrimp just yeah yeah just this

00:21:12shrimp in a blanket like a long ass shrimp yeah cozy ass shrimp this is like the hot dog of the sea right

00:21:20i'm afraid to touch it it's beautiful i'm not okay just like that yeah yeah when i saw that i was

00:21:27like that's so smart and it's hard to make innovations on things that everyone's losing your head

00:21:32like i'm this in my head your favorite accustomed to you know yeah oh no no i got it you want me to

00:21:39nico's gonna help our friend outside wrangle uh thank you guys wrangle the pig thank you nico

00:21:50how cute was nico do it yeah just like nico just looked at randall goes yeah i just cooked that in

00:21:56front of you sorry i like sauce i know did i offend him he just like well he left he's sad

00:22:04i heard him say i mean this is this is delicious is it i i'm not supposed to hit it but i was like

00:22:10damn i have to get in there right now i love it smells amazing did you eat the head or no wow

00:22:15will you or no if you do i will let's go wait just that part of you could eat the whole thing

00:22:21are you gonna eat the whole thing but i would just crush the becky what are we thinking there

00:22:26that's just heaven on earth right here

00:22:30i love egg rolls oh my god uh how's our date going sorry pretty good good good good i don't know date

00:22:36with you i'm not on no date with him because he got a wife did nico leave this is really delicious i

00:22:43know nico's the man so obviously we are very fortunate to have some very capable chefs preparing

00:22:50thanksgiving with us today but not everybody at home is so lucky for our first star vote tonight

00:22:57we're asking you to help us set a little debate say you're hosting people for friendsgiving or a

00:23:02dinner party is it morally acceptable to pass off someone else's cooking as your own your window

00:23:09opens now to vote on serving takeout as homemade five stars means you believe that buying the food

00:23:15means you deserve the credit one star means that lying about your cooking should be a felony once

00:23:20the window closes on serving takeout is homemade the window will open to vote on culinary transparency

00:23:26five stars means you feel the need to confess when you didn't churn your own butter one star means

00:23:30everybody needs a little help in the kitchen sometimes you only get one vote per profile and

00:23:34you have until the timer bar at the bottom of your screen runs out so hurry up all right say that

00:23:39again have you ever have you so five stars is what well if you can serve you serve takeout as your own

00:23:49food five stars if you believe that's okay have you done that tisha never never really never

00:23:57never ever ever ever ever i cook at home would you find it morally reprehensible absolutely

00:24:05i would tell on my damn self have any of you ever been hoodwinks like this has anybody ever

00:24:12tricked you and served you take out and pretended it was homemade if mrs doubtfire says it's okay it's

00:24:17all right so yeah i mean i i do it yeah

00:24:26but did you not make that turkey this is this is the thing though i think

00:24:33this is my own just as a chef my own philosophy are you in a character

00:24:38i think that reheating is cooking there's an art to reheating stop it

00:24:48there is an art to reheating there is an art to reheating yeah but it won't taste

00:24:53anything like we got to stop the show here what are you talking about

00:24:57randall we're on the same team here man i like you so much

00:25:01i think and then you also decorate you know the plate i mean there's like a there's like a whole

00:25:10no we don't know randall we have no idea what you're talking about

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

00:25:18reheated in an airfryer okay okay wait wait see there's a little bit no no you know what i see

00:25:24randall you're an artist so you're you're just remixing pop culture putting you're like you know

00:25:30andy warhol man you're royally see you guys you get me no no no no no no i'm using the head

00:25:39to shovel the sauce into the roll i mean you brought good eaters joe thank you thank you

00:25:48what is happening here through using the head as a sauce scoop

00:25:52i hope we get an instant replay over and over and over again because that's an mvp kind of move

00:26:00yeah thank you becky thank you for showing the world because you know listen what i forgot to

00:26:05say at the top of the show is there's a lot of food that's being cooked today and i hope that

00:26:09uh these are all sort of ideas and techniques that somebody might be able to use with thanksgiving

00:26:15coming up or their own friends giving so that's a that's a hot tip you know use shrimp head or

00:26:22lobster head as a shovel this is the hot tip number one for people having thanksgiving home use the head

00:26:29as a soft shovel this is what we're giving that's a good tip you're recycling all right y'all i'm scared

00:26:35to eat the head i'll take your head i'm sure you will um just bite it try it try it you got to let

00:26:45me look at me i just added some crab meat and some muscles and i'm gonna add some base

00:26:49scallops in a second but uh we got to get to chef mark here who's been patiently waiting

00:26:57and i don't know about you guys but i feel like collectively here in the kitchen we're not the biggest

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

00:27:08friendsgiving and um we're like you know what let's if we're going to put a vegetable on it's got to be

00:27:13something that we would want to eat and we wanted to showcase maybe a little fruit of the the winter

00:27:19the autumnal is that what we're pronouncing it a tumnal salad with some persimmon with some apples and

00:27:28this is going to be a salad that any and one of us would eat which i think is the best kind of vegetable

00:27:34right thanksgiving or friendsgiving is sort of like entering the battlefield of eating

00:27:40what a little bit of a break from all the

00:27:46okay before we went live i was like hey mark

00:27:50we're like just scrambling to get this all together i was like hey mark just say something

00:27:54fucking witty okay this guy this guy's the nobel laureate of

00:27:59fucking salad over here mark has been waiting to be on camera all the whole show so he can say

00:28:04we're entering the battlefield of eating that's hilarious i thought he's going to give us a bible

00:28:09passage next that's so funny

00:28:13ecclesiastes 4 22. no but mark's playing mark's salad is playing a vital role i mean dave you don't

00:28:19like vegetables but we've been talking a lot about like a little bit of bitterness in in like a meal

00:28:24like this is very like life a little bit of bitterness is healthy a lot is unhealthy a little

00:28:29bittersweet yeah no um so apples i just think are misunderstood in a lot of ways they're not just

00:28:37sort of for like applesauce or just eating it as an apple i think it's a wonderful sort of juice for

00:28:43marinades and savoriness but also in salads because it has the texture it has this thing called malic acid

00:28:49which is really good for umami that's a whole nother day we'll talk about that but um you know

00:28:55a winter salad doesn't have to be like a summer salad and we just wanted to say hey friendsgiving

00:29:01let's put some respect on winter salad's name and i don't know what mark was saying

00:29:07yeah and what is the other uh pearly white tower back here working on oh yes

00:29:35yes the pearly white tower the two big white dudes back there andrew man andrew andrew's been

00:29:43with us sort of from the first uh around the seventh episode so really grateful for all of his help

00:29:49so i'm just saying we just saw i don't know if i can match that yeah come on you have delicata squash

00:29:56thank you what do you think about delicata squash i love that's it

00:30:05you can eat the skin yes it's one of the only it's a lazy person vegetable and it's a gourd

00:30:10and it's the kind of gourd i'd rather eat than in a pie it's savory and again you don't have to peel

00:30:16it you just sort of cut it into slices and he'll show you in a second how to do it i don't think a

00:30:21home cook's cooked delicata squash enough because it gets super crunchy uh we're going to cook this

00:30:27by just slicing it thinly coating in some olive oil or any other fat butter would work seasoning it

00:30:32however you'd like and roasting it in the oven or an air fryer it gets really crispy tender and it's

00:30:37the kind of vegetable that's great for thanksgiving because you can cook it off in advance and it'll

00:30:41still be delicious like an hour two hours later is it wait squash is a gourd yeah oh i did not i thought

00:30:48gourd was its own thing listen randall i got so can you reheat it yes you can reheat it um squash is

00:30:56a gourd all squash are gourd all squash are gourds i didn't know that because we my my no my mom makes

00:31:04a thing called shrimp and gourd she always goes shrimp and gourd and it's a big long green one it's not

00:31:08yellow like that wait so is zucchini a gourd it falls in the family dude why why would you do this

00:31:15that's a good question though it is i i'm i i okay so this was its own vegetable yes zucchini is a

00:31:21gourd zucchini and squash are the summer this is actually a battle of the summer vegetable and the

00:31:26winter vegetables right yeah yeah right yeah winter gourd actually winter gourd are defined by like they

00:31:31have a tougher skin but that's why delicata is special because it's got a tough skin that is really soft

00:31:36once you've cooked it oh got it somehow this doesn't seem like we talk about gourds

00:31:46i want everyone to know that tisha is not drinking

00:31:50this is just

00:31:51there's only three people drinking here and it's not tisha

00:31:56i'm following you don't know what's said by t oh well cheers to that guys cheers cheers

00:32:03to gourds to gourds yes uh so dave was talking about this being a lazy person's vegetable let us

00:32:09find out if the majority of our audience uh is into claiming their takeout is homemade or if they

00:32:15believe in culinary transparency you all gave takeout as homemade one and three-quarter star votes

00:32:22we'll see you randall and culinary transparency received three and three-quarter star votes that

00:32:27means the audience is in favor of culinary transparency and reheating is wait a minute

00:32:34it doesn't mean i'm not culinary transparent i just don't say anything yeah randall that's called

00:32:40lying if you don't raise your hand and say i killed that person doesn't mean like you're being

00:32:47transparent but if they ask i'll say i killed that person that's right we're also doing a first that

00:32:58we've never done before we're doing like table side service for all you guys because four people

00:33:02usually it's two this is not something where you know this is like a like a like sitting at a dinner

00:33:08table where there's too many people it's hard to talk to the middle right yeah i wanted to make

00:33:12sure that i'm going to play as many things as i can for you oh wow i don't want you guys to

00:33:16strain any muscles um so this is that battle of good and evil salad chef here's another question

00:33:25because you're like fruits and dinner like i i like i like my fruits to be in the dessert part

00:33:31but when it's in the salad i'll get it but it's kind of like i don't buy it when i see it on the menu

00:33:36it's kind of like pizza and pineapple i don't understand it but it's on it whoa whoa joe you can't

00:33:40compare salad and fruit to pizza and pineapple come on man it's just like when you're better than

00:33:47this i am better than this you know can we go ahead and edit this live no but it's just like when

00:33:53i see fruit in a salad it's like it's got to be i don't know i don't know i want my salad to be i

00:33:58don't know salad yeah it's like one board does that does that make sense or no or you you you can put

00:34:08you put it anywhere i like fruit in everything i think it's a state of mind yeah if you want to keep

00:34:13things in a box yeah it's up to you joe okay you know wait did you just fucking spit me in the

00:34:20face hey man if you want to be boring be boring that's you mr clinton you're lame i'm serving fruit

00:34:30i like fruits more than i i i i saw joe's eyes like are you really going there

00:34:36i'm trying to make conversation on your live show you know

00:34:38in the live show he basically indirectly said hey man go fuck yourself how's that

00:34:47no i mean i think in food so much of what we've sort of grown to be accustomed to yeah is passed down

00:34:56through generation generation and think about all the things that are stupid that have been passed

00:35:00down from generation to generation i think it's just a matter of how you look at it and you eat fruit

00:35:05in savory foods all the time you may not realize yeah right and that's just sort of it it's just

00:35:09reframing it a little bit so you're not wrong okay i mean i i can i say the dumbest too i'm not saying

00:35:26i'm just saying that you know sometimes you know you just get introduced to new things

00:35:31and you're like oh it sort of expands your viewpoint on something yeah yeah you know i hope that this

00:35:37does no no no it does yeah well everything you make i always just love it he's uh joe's checked out

00:35:43my question is like do you never mind i i'm no no finish no no i was just like it's like a fruit

00:35:52option in dinner for you like do you ever think like that or what are you kind of like i don't

00:35:57well i i can say this like i you know growing up i didn't ever have fruit outside of like

00:36:02in korean culture you have like steak tartar and there might be a asian pear in it

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

00:36:11which is the korean barbecue stuff and then when i got to cooking professionally i was like what's

00:36:17going on here because you learn that in a lot of charcuterie uh or like french pates it's served with

00:36:22like a mostarda fruit or a cherry sauce or something like that you're like why yeah why

00:36:28are you doing that and then you sort of step back and you realize oh because something's really fatty

00:36:34you want something acidic and you want a little sweetness so it's just another it's just a different

00:36:39color yeah right yeah and that's all you're doing and it gives you a a larger palette to work with then

00:36:45say just adding honey and maybe i could add cranberry and thanksgiving day stuffing i mean

00:36:51thanksgiving is a thing right why do you need cranberry i don't know i don't like it when

00:36:55people put canned cranberry on the table and it still looks like the can

00:37:01you couldn't mash that up and make it look like you made the

00:37:04cranberry it looks like it looks like the can

00:37:18hey hey what does it taste like it tastes like autumn in my mouth

00:37:22it's so good thank you i think you made so good nice job mark the battle on the culinary battlefields

00:37:37you made autumn in their mouths this is amazing so i have a question chef yes is there anything

00:37:45an example of something that like a hard rule that you do have in terms of something that might be

00:37:50normally eaten for breakfast that you would it's like an absolute no for dinner or the other way

00:37:55around or well no i mean i'll give you an example and it's sort of like not in the same ballpark but

00:38:01recently my son was like why can't i drink lemonade for breakfast and i was like you can't and he's like

00:38:08why not it's they're both fruit drinks and i was like

00:38:12you got me good and i said you can't and i just stood my ground like a dumb dumb and i was like

00:38:19man this kid's right there's just completely arbitrary and that's all i'm asking sometimes

00:38:24you have to ask yourself why are you doing it a certain way and then you start asking yourself like

00:38:29there is no reason and if you go ahead about ice cream for breakfast you know what full fat yogurt

00:38:36is pretty much the same thing right now we're on to something here yeah one of one of the things

00:38:42dave and i wanted to make forever is breakfast ice cream this is like don't tell the goddamn world

00:38:47chris breakfast ice cream that's like i've been holding secret for years

00:38:54jesus christ can we edit that out we're trademarking it right here this is a live show you know

00:39:00so i have been wanting to when i had the time to actually create a product that is

00:39:05breakfast ice cream an ice cream that you can eat for breakfast that's yeah yeah right yeah and

00:39:11this guy just let the whole world know thanks a lot chris

00:39:15breakfast a breakfast yeah let's lock that down

00:39:20talking to his business manager uh can we get a quick update on paella town over here

00:39:26paella town is uh it's working it's working i'm maybe add a little bit too much water so i'm trying

00:39:32to evaporate as much as possible but at the same time i'm hoping that all the shellfish that i put in

00:39:37here is going to cook at the same time i want the lobster to be cooked um the scallops are a little

00:39:43bit undercooked so i'm hoping about five minutes it's going to be good i'm going to turn off the heat

00:39:48and i'll let it rest about 10 minutes and then we're going to get into this dish that these guys are

00:39:53working on behind me i just got three permanent crowns yesterday so this is great i i just got

00:39:59i just got one a few days ago i just got one permanent one yeah there's crack on everything

00:40:03oh yeah yeah yeah so sorry it's true so on last week's show they voted how they wanted dave to make

00:40:11the thanksgiving bird for you this week and they voted almost unanimously for deep fried

00:40:17dave are you deep frying a turkey there no this is uh still a bird they didn't specify the audience

00:40:24doesn't specify what kind of bird i tricked everyone thinking that they'd assume that it was turkey

00:40:30and no this is quail because turkey's fine but this is friendsgiving we can do what we want and you're

00:40:36probably gonna eat turkey and you know the following week so i think quail because we have so much food

00:40:42today quail is just a little bit of a little bit little bird and you can have a bite satiate that

00:40:48sort of thanksgiving bird thing that you need and we're going to serve that with some stuffing

00:40:52and some potato puree and uh this i'm cooking uh the way we used to do it uh ko when we had lunch

00:40:58this is like 15 years ago we would take a duck dry age it and then we would baste it for 150 times

00:41:04over you know big pot of oil and this is how a lot of the cantonese chefs down there in hong kong will

00:41:09make super crispy skin but you can deep fry it no problem but this way you get a little bit more

00:41:16even browning and the skin i think it's a little bit more crispy so this is uh really difficult to

00:41:23do because again there's three things on the show that i try to do it's it's cook talk keep time and

00:41:30this is the fourth thing because now i have to count because this is about 75 75 base and the quail

00:41:36will be done oh wow and i have no idea what number i'm on 17 17. you see the head you're gonna have

00:41:44that what was that is that is that the little head there you leave the head on the quail yeah you eat

00:41:51the head no head on the no head on this quail oh that i see what you're seeing um but how barbaric

00:41:57that would be if we left the head the one thing i wanted to talk about though is regardless of um

00:42:05sort of where you are from in america i feel like everyone has their different thanksgivings and

00:42:10and we should talk a little bit more than a second but i think stuffing is the one thing that sort of

00:42:16like unites everybody absolutely and some people call it uh dressing in the south which which i always

00:42:23thought it was just stuffing and i that's not it stuffing is literally what you call when you stuff

00:42:28the bird in the black we call it dressing dressing dressing dressing honey pass me the dressing and

00:42:35that's when it's on the side so that's what we have today we have a stressing and uh it's a recipe from

00:42:44our friend david arnold's mother who you don't know but you will know because i think that she

00:42:48created one of the most delicious stuffing recipes of all time and when i first saw it it didn't make any

00:42:54sense to me because there's mandarin oranges in it a few other things but ultimately when i started

00:42:59to look at the recipe what made it so delicious to me was it's looking at it more of like a bread

00:43:03pudding a savory bread pudding and uh these are ingredients that anyone can make and if there's

00:43:08one thing that i think that anyone could cook from this show for their friendsgiving thanksgiving

00:43:14this is the stuffing because i think it's the best stuffing we've ever had and we make it two one

00:43:17that's non-pork and one that oh turkey sausage thanks for the note andrew

00:43:29so is the when they put it in the bird like that is that just like uh like a gimmick thing some

00:43:34restaurant came up with or is that like no it's actually usually you know it's hanging uh vertically

00:43:40yeah vertically and you're you're pouring it over wok and uh like there's a restaurant in hong kong

00:43:46called uh lung what's the three machine lung king and i i think it's the best chicken i've ever had

00:43:52and that's how they cook it it's a little bit more complicated than that but it just makes the the

00:43:57skin really crackly and and and sort of crunchy and that's what i really want and at the same time

00:44:02you're not overcooking that's another thing is you're not overcooking the meat because a lot of times

00:44:07you can get something super crispy but by doing so you're going to overcook the meat well i'm talking

00:44:12and i'm actually talking about the stuffing you know how they put the stuffing in the bird you know like

00:44:17on thanksgiving right i still cook that is that like uh is that like a traditional thing or is

00:44:23that i mean i've been always told that like that's way like that that's how you can get like a food

00:44:28borne illness because it might be undercooked right yeah so no they've been really i don't know if that's

00:44:33urban myth don't throw that on the stove and then i just stuff it in there after what yeah because i heard

00:44:41that i didn't know if it would true but listen i'm not taking chances like putting it in that like i

00:44:46didn't like that yeah you remember yeah and then you remember when they stuck the duck inside the

00:44:50turkey you're talking yeah have you seen that where they took the whole inside of it

00:44:57they put a chicken in a duck and then a duck in a turkey that was from the great chef paul prudhomme but

00:45:01yeah so dave's talking about a turkey's very big and you pack it full of stuffing it might not cook all

00:45:07the way through to the middle so like that's why you generally cook it on the on the side but

00:45:11people have been stuffing stuff since forever

00:45:16those words have never been honored those words this is a highly educated man i'm just running

00:45:22at us material a highly educated man and he just uttered words that i've never been spoken well

00:45:27done can we have a vote can we have a audience vote thank you chris has anyone heard people have

00:45:34been stuffing stuff forever people have been stuffing stuff forever hey let's do another star vote let's

00:45:40talk about my favorite part of a friendsgiving party including this one going home do you make a big

00:45:47deal out of leaving or do you slip out quietly before anyone notices your window opens now to

00:45:53vote on the extended goodbye five stars means you believe in giving each every person a hug before

00:45:58leaving one star means you're just going home not going to war once the window closes on drawn out

00:46:04exits you'll vote on sneaking out quickly five stars means you believe in irish goodbyes one star means

00:46:11disappearing acts are strictly for magicians use your remotes to vote or if you're on mobile tap directly on

00:46:16the stars once to choose then again to submit our guests you can vote in those menu books there but

00:46:21what is uh what's everybody's philosophy on this becky are you an irish goodbyer i i usually i say

00:46:27goodbye to everyone and then i end up spending the night

00:46:34becky's an iconoclast man

00:46:38so we can do the morning people have been stuffing stuff forever can you help chris with the stand-up can

00:46:43you help chris with this stand-up

00:46:48that was very that was good that was really good since apetious um what was i what was i supposed to

00:46:54talk about stuff and stuff uh no you your other oh yeah tall tower is doing something i don't burn

00:47:01this goddamn thing um fig mark battlefield's got a giant mound of butter we're back to the battle so

00:47:08i think besides stuffing uh which is in the oven um and that's got a lot of egg yolks and butter and

00:47:15just a lot of delicious things that you should only eat on this special occasion um this is also one

00:47:22of those things that i think you should only eat on a special occasion and uh there's a very famous

00:47:26chef called uh he passed a few years ago called uh his name was joel robuchon in a restaurant called

00:47:31maxime's and i think in 1999 he was voted like the most the greatest chef of all time um and he influenced a

00:47:38lot of different chefs and it's crazy because if you think about a chef that would be that influential

00:47:43and he sort of changed the game in a lot of different ways you would not think that his most

00:47:47famous iconic dish was mashed potato bum puree and that's what we're doing today and it was so famous

00:47:55that all of us working in different kitchens everyone makes this potato and it's some version that

00:48:01you've probably tasted in a restaurant but the original version was with a potato in france called

00:48:06larat and it was very small almost like a fingerling potato and you cook these things in the moment

00:48:10per order and you peel them while they're very very hot because you want to make potato puree uh when

00:48:16it's hot so so the starches don't set and so the really the ratio is 50 percent potato that you pass

00:48:24through a food mill and then you put through a kami so i don't know if you saw um mark he was passing this

00:48:32the potato through um i don't know can you show them what that is it's basically a really fine sieve

00:48:39so it's just like it's a torture device for cooks and restaurants because it's just so dumb because

00:48:45you have to force this thing through with a lot of pressure to get it super super fine and you don't

00:48:51want to overwork it because then your potatoes are going to get gluey so you take equal amounts of fat

00:48:56fat to the potato and you want to find that ratio where it's about to break because there's too much

00:49:02fat of cream and butter or cream or butter and milk and that's it it's it's something that if you make

00:49:11in a restaurant you taste maybe 200 300 times a day which is why like i'm okay not having to taste it all

00:49:18the time what about yourself no it's very rich but when people taste this everyone's like oh this is

00:49:26one of the best things i could eat it all day long which is why i think um i only make it for thanksgiving

00:49:31friendsgiving time yeah one time a year you think this dinner ice cream could have some relation to

00:49:39this form of mashed potato dinner ice cream yeah that that you were talking breakfast i mean breakfast

00:49:45ice cream like uh so like a mashed potato ice cream yeah yeah i want what you're on i don't know what

00:49:59so wait like a sweeter potato with cream and uh uh a lot of butter uh-huh and uh like a sweet potato

00:50:10yeah yeah but you you can do that you put like marshmallows and almonds in there yeah yeah keep

00:50:16going deeper into this i apologize for that terrible joke because this is a great idea yeah yeah yeah yeah

00:50:23yeah yeah we should do it again the world knows now um that's the one thing we don't have um is any

00:50:30sweet potato so uh pumpkin pie we may or may not have i don't know he's got a pie coming out later chris

00:50:37actually made a pie um did we make a sweet potato pie i've got did we make a sweet potato pie no

00:50:47remember boxes of mashed potatoes yeah oh yeah like those flakes you know what it's good those

00:50:51flakes are good to like crust like a steak or pork chop in and you pan and fry it yeah very nice

00:50:58i gotta say it i hate pumpkin pie yes wow

00:51:06pumpkin pie fans yes i've got a key lime pie yeah are you that's one million percent damn it

00:51:12joe if i couldn't love you anymore yeah man i love the tartness of like i like a tart dessert

00:51:17gotcha yeah yeah yeah becky why do you hate pumpkin pie what's wrong with pumpkin pie i just the the

00:51:23pumpkin of it all yeah okay okay it's right to the right to the oh i forgot a bit of a aftertaste

00:51:33that sweet potato pie does it now this is the this is the core of the issue sweet potato pie delightful

00:51:39absolutely pumpkin pie not so much yeah i disagree i disagree i really

00:51:45it's a gore come on did you eat a lot of sweet potatoes growing up with your family right uh i

00:51:52did i did of course i mean korean korean families eat a lot of sweet potato um you know what i wasn't

00:51:59planning on this because uh i forgot to make the gravy so traditionally you would make a gravy with uh

00:52:05flour butter and um cook that out and you would add the turkey stock which i have here

00:52:12so i'm going to show everyone a trick that i wasn't planning on doing there's this thing called

00:52:18wonder which is a d-i-n-i's flour for everybody that is a flour that won't get stuck together won't

00:52:24get clumpy so this is a trick that um i have never done on live tv let's do it and we're going to make

00:52:34gravy the way you're not supposed to make a gravy why you said that because this is not how you're

00:52:38supposed to make a gravy because of the ingredients yeah the traditional way if i had the time i would

00:52:44cook the roux time permitting and then uh which is flour butter equal parts flour butter then i would

00:52:51add the turkey stock and again uh we we made this turkey stock from the the gizzards the neck and sort

00:52:58of the trimmings of the turkey you don't need that much turkey stock to make the gravy so that's what we

00:53:03got going on here and then i would add that and you basically you know use that as a thickening

00:53:09agent that's how you get a gravy what's the shortcut i like this shortcut now is don't feel bad about

00:53:14yourself go ahead baby i've never done it this way so i'm just going to add butter because you do

00:53:19need fat in the gravy and then i'm going to just pour this directly into this and stir and fingers

00:53:25crossed that it actually comes out with no clumps but it you can't do this with this normal ap

00:53:30flour just like your your regular flour you can't do this so when i said so what they do

00:53:34is they take water and flour and they make it like a like a like a glue and they sheet it out

00:53:40they bake it and then they take that like cracker and they blitz it to into a powder so that's why

00:53:46it's called it's a deionized flour here i am with food science that i barely understand myself

00:53:51you buy that at a store yeah um what's the name of this brown there's only one brand of it

00:54:04go to the store and ask for the blue canister of deionized flour i guess

00:54:09uh no it's called wonder flour and this is something you might see in a lot of restaurants

00:54:14um it's also good for say if you have a piece of fish or meat that you want to just lightly coat

00:54:20let's just say you're making like chicken piccata and you have the chicken breast and you slice it

00:54:23pound it out you can coat this and it's not going to get clumpy at all and it's so fine that it's

00:54:29going to get through all the crevices and then you can bread it it's it's a great flour but i would

00:54:35say this is this is what they don't teach in the culinary school the dark arts the dark arts this is

00:54:40like this is hogwarts this is the the dark arts class oh i love the dark and uh you know they're not

00:54:45not teaching this they're not teaching this i love that it's in the coffee creamer

00:54:54it has like a similar dmv that's what they have

00:55:00while dave is working this magic let's find out if the majority of our audience prefer extended

00:55:04goodbyes or irish goodbyes you gave extended goodbyes two and a half star votes and you gave

00:55:11the irish goodbyes three and a half star votes that means the irish goodbyes wins and you all

00:55:16are just really you're all sleeping out yeah what happened people people sneak out of parties rather

00:55:22than saying goodbye what's your move 100 sneak out yeah because sometimes you're like the host is

00:55:28it's like you don't want to bother them i think you're doing you're doing the right thing by sneaking

00:55:32out yeah you're a bad person if you wait and do you think any of you could pull off an irish

00:55:37goodbye tonight just leaving without telling saying goodbye to dave before the show's over well i want

00:55:47tisha tisha tisha she don't she don't tisha don't go tish tisha's the only one not drinking by the way

00:55:58oh my god did you see the finger that that that's a that's a black church thing i'm out

00:56:10it means excuse me

00:56:17it doesn't have the color of a normal gravy but it's gonna be good i hope it's more like a white white

00:56:25sauce but it tastes pretty good

00:56:38i don't understand how you do that yeah i'm pretty sure if i was making that and i took

00:56:42a sample i'd be like well you know what you guys we're not gonna have gravity we're not gonna have

00:56:45gravy my first time making a roux i had to phone six friends i was like what do you mean you slowly

00:56:52pour in the flour you know yeah it's hard to do man well i just think you dump everything in and

00:57:04that's how you make everything but not the roux yeah slowly add and you're good yeah it's like a

00:57:09risotto oh no bring it over so we can play you have no idea but what is what is the what's wrong

00:57:22with lumpy gravy why well the reason why it's lumpy that's a good question the reason you don't want

00:57:27lump is nothing there's nothing wrong with it i've definitely served lumpy gravy to my family i'm like

00:57:31whatever but like you don't want to because what it means is you have clumps of flour that are uncooked

00:57:38so they're pebbles so when someone eats that it's not that it's lumpy in the texture it's that

00:57:42literally you're eating raw flour but it's like a nice little burst a little dumpling yeah it's a

00:57:48dumpling it's like a fun little duck yeah yeah i'm with you on that i don't mind i like lumpy mashed

00:57:53potatoes too yeah i like a lump potato you don't want a burst of flour in your mouth i don't know burst

00:57:59a flower in your mouth you should be a food writer i like that joe's like i like lumpy mashed potatoes

00:58:07after mark just passed it's a battle between mashed potatoes and butter

00:58:14you're like the craziest sister of all time i like lumps so this gravy actually came out

00:58:24next time we need to be sponsored by wondra god damn it chris

00:58:29this crystal gravy over here it's just this white cream wow that's beautiful it's caucasian gravy

00:58:38oh look at the birds

00:58:41the battle of good and evil continues that's beautiful wow oh wow with a little that's beautiful

00:58:49greenery coming out of its butt

00:58:55fresh turd

00:58:58wow

00:59:01beautiful um i didn't grow up eating quail did you guys no

00:59:04no no i've never i thought it was another first oh boy

00:59:09i did grow up pheasant it's similar where'd you grow up

00:59:13oregon yeah yeah yeah yeah but like on homecoming my dad would be like we've got pheasant bites

00:59:19we were all in like our dresses and stuff

00:59:21oh wow they were like bacon wrapped

00:59:27big wrap with jalapeno water chestnut in the middle yeah jalapeno yeah

00:59:32what are you talking about today t-shirt

00:59:35t-shirt doesn't have a whole bit about

00:59:37he's just never had quail i've never had quail i've never had

00:59:40food before no i don't think i have either actually see there you go there you have it and

00:59:45you have to talk like this

00:59:46what if you're eating the quail that's so funny absolutely absolutely

00:59:53it's a product for everything quail is mostly raised in a cage

00:59:57i am a quail virgin

01:00:02so is chris so is chris oh yeah i have never

01:00:06a quail i guess

01:00:13that is hilarious you're a lobster virgin and a quail virgin

01:00:17i am that's funny i don't even know what a quail looks like

01:00:25tiny turkey do they fly they do they do fly oh i don't know

01:00:32they fly we don't know we don't know

01:00:35a little thing we don't know by the way i i want you guys to know tisha can cook

01:00:40i can cook very well she can cook yeah what's your specialty tisha not rice

01:00:45not right

01:00:50i witnessed it no he bought me a rice maker i brought i bought you a rice cooker

01:00:55that blew her mind she had no idea what anything was going on i told her how to i

01:01:01taught her how to measure it she was like why are we doing this with the finger she goes let's

01:01:05just go to the chinese restaurant you taught her the finger method i taught her everything wow that's

01:01:10like pretty high level asian stuff yeah man i even told her it was a secret i go don't share this

01:01:14with anyone but tell everybody on live tv

01:01:20and then you still had to teach me even though i thought thank you so much this is your uh pride

01:01:24bird to associate the audience that voted for it looks beautiful can i run to the bathroom and

01:01:30hit my indica pen yes can i join you i know girl i got my edible it's legal it's legal

01:01:39andrew worked hard on that stuffing back there oh my god andrew i'm sorry that's all i'm sorry

01:01:45hey what are you talking about what's going on here because i don't i don't know what's going on

01:01:53it's a battle between stuffy and vegetables we put it in a crock pot stuck it in an oven at 350

01:01:59degrees and let's see who wins is it carrots or is it stuff it

01:02:03oh my god this is turkey nice and this is no meat oh that's your personal stuff thank you

01:02:16it's like the best bite of food i've ever had the quail is really good really right it's just

01:02:22it's just a bird well this is amazing the bird tastes great the gravy the caucasian gravy is heaven

01:02:28on earth i mean like growing up i always thought you know because my brothers and i always wanted

01:02:36just to do what like the the white families were celebrating thanksgiving i was like oh that norman

01:02:41rockwell shit yeah until like i went to one i was like this is not nearly as delicious as like

01:02:47the thanksgivings that we have because it's a hodgepodge of everything right um so you have

01:02:53korean american stuff you might have stuff from around the world because people would be coming

01:02:57over and it was always this is like melting pot of stuff and i hate using that word but it was

01:03:02literally kimchi next to stuffing next to my mom's very short ribs and chop chair and you know these

01:03:08things that because my aunts lived in america for so long they like developed these weird american

01:03:13classes put their spin on it and i was always sort of embarrassed by it until i really was like oh this

01:03:19is actually the best way yeah right so i don't know did you guys grow up having yeah this smorgasbord yeah

01:03:28i don't know why they put lasagna in the thanksgiving menu but what was your favorite i'm gonna reach

01:03:34over you no please do what was your favorite thing on the table you want some of the stuffing it's

01:03:38always i don't want to look at your back did you have the normal rock sorry we have the norman rockwell

01:03:46ass meal i don't know if my shirt gives it up but no flavor at all i go what's your what was

01:03:55your favorite thing uh at thanksgiving dinner she goes the mac baked macaroni and cheese and i go why

01:04:00and she said because i made it well i'm sure it's delicious but cheng at those sort of hodgepodge

01:04:10melting pot thanksgiving there was a turkey right yeah and my mama burn it every year no yeah my mom

01:04:15threw one in the woods one year wait what it did overcooked it and it was dry and she put it and stabbed

01:04:23it was like it's just done she's like i overcooked it it's under the dick you know there's there's

01:04:29like my i wish my mom would throw it in the woods sometimes because i don't know why it was like

01:04:33pathological she had to put honey on it and even when i started to cook professionally i would tell

01:04:37like mom you just can't put honey on it because it will burn maybe you could put it later on in the

01:04:42process but every year we would have a burned turkey because she put honey on it and she couldn't stop

01:04:47herself and now my mom has passed and now i think like maybe i should just burn this turkey

01:04:55right the hodgepodge the tradition the mix is really nice but it's also like the one time of

01:05:00the year where like families like ours are also trying to do the thing we're all having the turkey

01:05:04we're all trying to do the same thing so you know and i think she knew what she was doing she

01:05:08just was punking her kids she's like shut up i gave birth to you shut up exactly um well so this is

01:05:16not the end of the meal we do have a couple more there's a lot more honestly there's a lot more

01:05:22and one of the things is a little surprise we have that's been looking outside we've got a little

01:05:27clip of what's been going on today so just just outside we've been roasting we've been uh burning

01:05:34down this wood this is a mix of hickory and oak and fruit wood and uh on top of on top of this burning

01:05:45burning embers is this pig from peds and barnet oh wow which uh is grown right outside of yosemite

01:05:52like a really slow growth pig that was awesome it never eats corn or soy it just lives outside its whole

01:05:57life um and so josh is is a master of open fire cooking a lot of people talk about embert cooking

01:06:05uh josh knows what he's talking about he's he's uh pioneered a lot of the cooking he's been out there

01:06:10he's been out there all day long mopping this thing down with bacon fat from benton's bacon putting

01:06:15some sea salt on there this is literally outside of our our studio this has been happening all day long

01:06:21uh i'm sorry i have to interrupt you i i just want you to know this episode tisha hasn't seen three

01:06:26out of the four beats being served today she screamed for her life when the when the pig came to the

01:06:32table she was like this she was like there's been a lot there have been a lot of heads no no we got

01:06:38we got to get the angle because i was looking you right in the eyes and i was like whoa she's genuinely

01:06:43freaked out i've never i've never seen it uh chef is back here chef skeins he opened

01:06:51saison in 2009 as a pop-up took it all the way to one of the best restaurants in the world three

01:06:56michelin stars and he's just he's unceremoniously gonna cut that thing into pieces i heard you guys

01:07:02don't eat pork though or somebody does it i don't eat pork yeah that's why i do that's why we didn't

01:07:08tell we made something else for you we didn't tell josh but son of seattle yes my way from seattle yes

01:07:15you guys eat a lot of salmon yes we do and cedar plain salmon like that and that's what we did

01:07:19wow that looks amazing yeah that looks beautiful

01:07:29uh this is the best stuffing i've ever had same andrew yes and he said it's the best stuff he's

01:07:35ever had no way yes for sure hey mark can you help me plate this for them are those carrots or apricots

01:07:42in the stuffing they're mandarins mandarin that's a dave arnold uh mom's recipe the the shocking twist

01:07:51of it is the mandarin canned mandarin oranges and the genius of it is because it has that sweetness

01:07:57and again i think balance should be just a little bit of sweet and the things that you can taste in

01:08:00your palate salty sweet sour bitter and umami and it has the sweetness from the syrup and it just sort of

01:08:07works uh josh what what are the uh sort of prized bits you're gonna be done here one well we got we

01:08:15got i wanted i wanted a little bit of southern barbecue with some crisp crispy skin so i mean the

01:08:24shoulder really the belly dave i'm sorry he's messing with me no but he's just very freaked out by the

01:08:34presentation but this is a good thing because now you get to see it for the first time i need to

01:08:38see just just go like this just pretend it wasn't there no it also looks like he's kind of smiling

01:08:48we're going to put an apple in the mouth that didn't find it looks like he went out that didn't help

01:08:51anything yeah he doesn't know he's laughing it looks like my dog's gonna read a passage from charlotte's

01:08:55webb the children's book come on guys he's like i wasn't happy here anyway yeah yeah yeah

01:09:06you know so i love the white meat

01:09:11so the the pig you know and i know joe you don't dig on swine but lechon a big deal in

01:09:16very little cooking that's lechon right there that is lechon yep that's a that's at every yeah that's

01:09:22at every birthday party every yeah oh wow that's a big thing right there so the filipinos as nico well

01:09:28knows very good pork cooks king what country and uh ethnicity makes the greatest pig in the world

01:09:38well that's a tough question so south america got it going on cuba colombia uh

01:09:45uh korea china is really hong kong there's suyuk in in china i'm gonna go not just because i'm being

01:09:55a homer here i i think american barbecue a whole hog you know people like rodney scott just that to me

01:10:02is like the highest form for me as much as i love crispy skin like this right and i think you know josh

01:10:10is trying to make an homage to all kinds of pork cookery so this is yeah this is a little bit of

01:10:14south american there's a little bit of cantonese this is definitely american south so this is

01:10:19very special what did you um season it with bacon fat

01:10:26thank you wow he's the earnest hemingway on chef

01:10:31very concise it's bacon so it's uh chris said uh uh alan benton he's our good friend and he has this

01:10:37amazing place called benton's country smoked hams and we use a lot of his products at a restaurant

01:10:42that's one of his hams right there and he has this bacon that is smoked over hickory and it's so intense

01:10:48and the fact is so so flavorful and that's what we based this wow you know uh nico what do you think

01:10:58the best who are the best pig roasters in the world you know like i said my family's watching i gotta say

01:11:03philippines hey listen look down at something else it really is something else uh i think i know who

01:11:12josh would say but i'm gonna stand up for the for my people i think the chinese do it best i got it

01:11:16i got a second that oh no pretty good thank you so much why wait it's not done man come on let me just put

01:11:25this in front of you oh wow wow get the good stuff on there yeah no no you can add it on later but i

01:11:32wanted them to get started oh wow this is so good that's lightly smoked um it's cured in sugar salt

01:11:41and uh it's really good that's so good

01:11:44guess what i don't eat salmon you don't eat salmon either

01:11:50but it's tasty i love the smoky flavor wow thank you yeah we cooked it on the same fire that the

01:11:56pig was roasting on the pig was roasting on no no no separate separate an adjacent fire adjacent fire

01:12:03but like you know he has normal dynamics works and it had its own room it works it works i'm just

01:12:13grateful that you're trying things out can i just say you're the best kind of diner because

01:12:17you're trying new things out instead of saying oh i don't want to eat that so thank you for

01:12:20us being so gracious with us thank you yeah and we'll move this pork away from how is the how's

01:12:28the pig dave can i have some mashed potatoes yes you may you know how sometimes salmon can be very

01:12:34fishy yeah this is not that it's very light yeah i love the smoky flavor is that the preparation

01:12:42oh see so we lightly cure it so it has a little bit of salt flavor and sweetness yeah um no no so

01:12:50yeah and this this pig is we're gonna trust me there's so many people on the staff it's going

01:12:55to get eviscerated a little bit yeah we can hand some out to the the crew right now too uh

01:12:59it's gonna be left is that how is it dave how is how's the pig i'll be the judge

01:13:03that face like this hey not every day you get a three mission star chef and just be like yeah

01:13:15one of the world's best chefs he sat outside all day for us so good absolutely incredible so good

01:13:21i also serve this with a pickle so you guys got it we just smashed some um garlic salt i put a little

01:13:28agave for sweetness and some cherry vinegar honestly if there was any other acidity i would

01:13:32have used that lemon juice rice wine vinegar and uh that has a nice counterbalance to um the

01:13:40fattiness from both the fish because salmon is very unctuous and fatty yes um and clearly pork has a lot

01:13:46of that going on too so i think pickles go very really well and we just made that instantly yeah

01:13:54your job is not done yet either no so now this is a dish that everyone can eat

01:14:00and i know the plates are piling up so apologies

01:14:07buster

01:14:11what you guys going on now chef um oh is this the paella time yeah

01:14:16oh my gosh oh my gosh he's first lobster hey i'm gonna do it i'm gonna do it

01:14:22you eat lobster yeah no i've never had i mean like you would i'm gonna eat it now yep yep it's a

01:14:28first for me me and you hey this is the best date i've ever had besides my wife with grace

01:14:35good god man i'm in a lot of trouble uh joe we were sort of joking before we went live like you kind

01:14:40of made your reservation here at the to call this like an exclusive restaurant on your way out you this

01:14:45is kind of your idea to do the friendsgiving yes do you typically do a friendsgiving or like what is

01:14:50your thanksgiving this is my first time just like and i asked tisha right away to do this

01:14:56i'm like please do this no i usually cook for about 30 to 40 people whoa i ain't doing that no

01:15:04more yeah stop that that's not even fun no it's that's expensive it's just tiresome yeah you what you

01:15:12do is you buy it somewhere and then you just don't say anything what we can do is uh just package

01:15:21this up and you can serve this for your friends hey i will freeze all of this hey what we what

01:15:28reheat um what is the word for the sokarat which is the you know in korean it's nurangji what is the

01:15:36word in the philippines for the crunchy bottom hey nico what's the name for the crunchy bottom

01:15:44this is the crunchy bottom all right that's it thank you nico

01:15:49direct translation i'm excited yeah this looks amazing so all i did was add some scallions and um

01:15:58mandy's gonna pass out some of this this pork like in this i gotta just to people make rooms

01:16:04again this is our filipino inspired paella okay okay came away i'm sorry so much thank you so much

01:16:11and there's crab meat there's dungeons crab meat stuff inside the lobster body

01:16:17but you were saying that did you achieve a little sucker out on there i did i did a little crunchy you

01:16:21know what like i'm really proud of myself right now this is the this is the prize this is the worst

01:16:26thing to do because like you never want to take something from a culture that's so prized whether

01:16:32it be spain or the philippines and like totally it up so i think this came out really nice

01:16:38i did want to we didn't talk about this when you started making the rice and i don't want to dig you

01:16:42deeper into a hole you're already in dave but um that's generally speaking what's up with european

01:16:47cultures cooking rice without a lid i don't know i'm not i'm not i'm not wading into those waters

01:16:53christopher now i already got enough trouble for talking about risotto which i love

01:16:58am i eating lobster or am i eating the crab right now you're eating uh crab this is the lobster meat

01:17:04in there that's the lobster okay so let me try that first you you are one of the best diners listen

01:17:11i'm not playing games you're better than i am i don't like it i'm not eating it

01:17:18there's a lot of eating going on right now i'm gonna take this opportunity to mention that

01:17:21dinner time live we'll be taking a break for thanksgiving next week but when we come back in

01:17:26two weeks dave will be cooking a menu of your choosing so this vote is for the at-home audience

01:17:31only our guests you're free to just eat and enjoy when we come back from break we're going to do some

01:17:37time traveling which decade would you like dave to draw inspiration from should we go back a hundred

01:17:44years to the roaring 20s or would you like us to go full 70s disco perhaps you only live in the now

01:17:52and want us to stay here in the 2020s or should they predict the future of food right and cook a

01:17:57menu from the year 2070 voice your opinion by using your remotes or double tapping those mobile devices

01:18:03heaven on what do you think it's like a big ass shrimp that's exactly what it is that's what it is big

01:18:10ass shrimp stuff and stuff and stuff

01:18:15we've got lobster the big ass shrimp

01:18:18like a big ass shrimp yeah and they're from i know they're literally uh from the waters of california

01:18:27and uh spiny lobster is seasonal and they're a real celebration we wanted you guys to have

01:18:32you know something that was of the season see that's my problem i was a cheap date i need to

01:18:38okay yeah yeah see that's the problem this is good i don't know cheap date no more that's all right

01:18:48oh this is good and um christopher yeah oh yeah sorry i was looking at this pork that mandy's handing out

01:18:55over here um um people may not know this are but uh i would i chris gave you a a slice of something

01:19:06he was working on for today's show and normally like he's like a little brother to me not that little

01:19:11but like um no no no i'm in age i'm in age dude we're big boy asians don't you know that i'm not

01:19:18meaning that way um like little is an age difference um and i always give him

01:19:24shit but i was genuinely surprised at how delicious the dessert he made yesterday was

01:19:28so um it was i got it shockingly good really and he made a key lime pie and i think it was the best

01:19:35thing he's ever made but uh i wouldn't be a bigger brother if i didn't sort of put the standard out

01:19:39there i was like now we have to see if we can make it two times in a row yeah right do you like making

01:19:46dessert or not really is that not your thing i've learned to appreciate it i actually think i was

01:19:51really like dumb in a lot of ways but as a younger cook i was like oh i just gotta i want to work

01:19:55with like meat and fish and all the savory stuff and then later you realize like oh learning how to

01:20:02cook with pastry and to have precision and learn flavors and techniques to me that's just uh that's

01:20:08that's like another way of sort of becoming more well-rounded and it's just not my 4k which is why i try

01:20:15to hire the best pastry chefs and chris might have a chris well that didn't work out nearly as well

01:20:22as i wanted to i appreciate the shout out dave but i wanted to bring attention to somebody else i

01:20:27wanted to pass the love on to somebody else here so talk about friendsgiving right we always wanted

01:20:31to bring people that um are offering their their sort of the things they're good at making when

01:20:38this is what they do for thanksgiving they bring in their special thing and

01:20:42this guy over here jimmy for for many many episodes

01:20:51you know he this guy always when the show ends when everyone's away he feeds everybody ice

01:20:58cream that he makes hand cranks it in this old-fashioned ice bucket thing jimmy is like

01:21:04the closest to the action and nobody ever he just you've seen him his whole show he just like

01:21:08has to huddle here next day without even dropping me ass without doing anything he has been making

01:21:13homemade ice cream in this bucket bringing it for the whole crew all season long this is coffee ice

01:21:21and here's the deal he didn't even know he was going to be on the show today

01:21:26i don't know if you know this he still isn't

01:21:27so uh that just is like the the kind of crew that we have here so again like i'm just so blessed that

01:21:37we have some of the most amazing talented team here that makes the show possible and this guy

01:21:41just makes ice cream every week almost would you say you're thankful for the crew here dave very

01:21:47thankful christopher this is like the real deal yeah i know this is all you i gotta serve the ice

01:21:56you you gotta land this plane man that's the ice cream you saw like in little house of the prairie

01:22:00yeah it's like a wooden pail where do you get a pill like that jimmy is he marked up where's that pale

01:22:07from jimmy where'd you get this ice cream from jim coffee ice cream too that's i got the ice cream

01:22:19get the cake i love that see what i'm gonna do this thanks again i'm gonna get that pale yeah and then

01:22:24i'm gonna put like a baskin robbins inside that's what i'll talk about and they won't know look at

01:22:31you what flavor is this coffee coffee if i could box that up um i know we get a lot of questions

01:22:40like who's going to eat all that food does it all go to waste nothing goes to waste nothing goes to

01:22:45waste oftentimes last time we packed up everything joe gave it to me yep and guess what i did i reheated it

01:22:51i did hey you're an artist thank you that's artisan this is amazing what kind of pie is this one this

01:22:59is a key lime pie it's got some uh sweetened coconut in the crust wow yum and then and you made this

01:23:08i made this i made this at home last night wow i had no idea you had like skills in the kitchen

01:23:15look at that wow the reason why chris wanted to start off with that question of

01:23:22can you claim authorship if you just reheat something or buy something yeah because is this

01:23:28something you bought christopher i did not buy this david i did not buy this okay you did

01:23:35i just reheated this i just reheated it i love the fact that chris has a shirt on that looks clearly

01:23:41like it was still folded before he got here honestly it was in the back of my car it was in the trunk of

01:23:48my car this morning hey you can literally put this like the pins back in and sell it again there's still

01:23:53pins in it i think thank you so much thank you so much thank you so much that coffee ice cream is

01:24:00something else oh my gosh my goodness oh my god

01:24:02jimmy hey jimmy if you want a career change i think we should do it yeah time to get in front

01:24:10of the camera man one more taste like real coffee and this tastes better than any coffee ice cream i've

01:24:15ever had and i'm a coffee ice cream concierge i can actually taste the wood from the bucket

01:24:22oh wow that is there cinnamon nutmeg what is in that it's a little bit jimmy's sweat jimmy

01:24:31um jimmy's sweat um and jimmy agreed that he was going to say something and he's saying nothing

01:24:39but we love you regardless jimmy thank you for the ice cream it's delicious that camera's not even on

01:24:42he's just this is the best ice cream ever this is so good oh you gotta taste the pie yeah this is

01:24:48really good joe coy jimmy have you been uh making ice cream all your life nod if you've been making it

01:24:54that's hilarious wait is there jimmy jimmy tija has a question for you can you please answer it

01:25:05it has to be yes or no though is there nutmeg in here no we couldn't get him to top y'all we tried

01:25:16we freaking tried uh before before we wrap like the martian or something we have to find out which

01:25:22decade will be the menu theme for the next episode our audience has spoken if it's not

01:25:27the right decade i am not showing up i'm not showing up i'm not gonna do it our audience has spoken

01:25:33and the majority have chosen 20 70. so dave will be future tripping when we come back so the audience

01:25:41could vote last um last week or two weeks ago they voted for the show we did with disease and cord

01:25:47that the food choices were athens greek greece um rome italy uh san sebastian and

01:25:54sebastian and uh jacksonville florida and they chose jacksonville and wound up being one of the

01:25:59best menus i think we've ever made really um because you do the homework you're like oh there's so

01:26:04much going on there food wise in the food ways hey jimmy's ice cream's fine what's up with that how's

01:26:08that the pie is so good thank you come on hey he's had enough compliments today we've reached the

01:26:15compliment threshold he's like a gremlin we can't give him anymore don't feed me a compliment after

01:26:217 p.m um but uh you we were busy eating i don't know if uh you guys heard the this week's vote for

01:26:29the following week was food that i have to cook from the 1920s the 1970s present day present day or 2070

01:26:37every 50 year increment and they chose 27. what did you want to uh he wanted the 1970s

01:26:46because you know he's gonna have to dress up in like the 70s and you know i was like joking that

01:26:51it's like the 70s everyone's gonna be on cocaine no one's gonna be hungry so we'll be all here

01:26:55hilarious now when you get 27 basically what are the first thoughts in your in your artist's brain like

01:27:01uh artist's brain that's you not me yeah that's true and you're in your chef uh i don't know i i

01:27:10he's probably just gonna reheat it you know what what i don't want is like when you see something

01:27:15that's science fiction and you're like it takes place 100 years in the future you're like why are

01:27:19they using technology that we're using today so that's sort of where i'm thinking how do we make

01:27:24food where people may not even know what it is but at the same time when they see it and they eat

01:27:29it they're like oh yeah that probably will be in the 20s like a dehydrated pill

01:27:33we're gonna make this happen we're gonna make a dehydrated chicken course how i don't know but

01:27:53you may you're gonna make it happen because i'm not gonna have to think about it this is gonna be

01:27:56mark no no i'm joking i think i think i think i think we take a like rotovap and we'll like i

01:28:02don't know we'll figure something out but we'll get we're gonna have to get some real science fiction

01:28:07equipment here you're committing to the dehydrated chicken hey we're gonna make a dehydrated a dish

01:28:15based on dehydrated chicken poor thing yeah i don't know why and we have six days oh two weeks

01:28:23no we have two weeks we can figure this out our guests thank you for the dehydrated chicken

01:28:29so i i don't know but we'll figure out what the dish is going to be but uh if you guys have

01:28:34any suggestions let me know randall i think that you have an idea what's 20 what's 27 you can give

01:28:41me some inspiration for 27 each of you guys we got your we got t-shirts um some sort of mozzarella stick

01:28:48capsule i don't know nobody saw that nobody saw that we got mozzarella stick capsule crust is a

01:28:56little tough to break on that note happy friendsgiving everybody it's been a pleasure to have everyone

01:29:01here guys thank you guys um thank you guys for making this friendsgiving thank you netflix amazing

01:29:11happy holidays everybody we'll see you guys in a couple weeks yes all right

01:29:27happy holidays all of that so good

Category

Transcript

Be the first to comment

Recommended