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00:00All right, we're back for our 49th episode of
00:14Junior Time Live.
00:15Can't believe it.
00:16And today, we're going to do our 2070 menu.
00:18This is what the audience voted, and we have...
00:21I've been to the future!
00:24I know we're supposed to do a 2070 episode, but the food sucks!
00:29We can't do 2070!
00:30We've got to choose a new decade!
00:33And we have my good friend Courtney McBroom and her best friend, Brie Larson.
00:39And they have a new cookbook out that's about throwing a party.
00:42And as you can tell, we're going to do something in the 2070s, but...
00:46No!
00:47We've got to go back to the past!
00:48We're going to have a great show, and we're going to ignore this guy as we move forward.
00:52Great Scott!
00:59All right, everybody!
01:00Welcome back!
01:01We are back with Dinner Time Live!
01:02The 49th episode!
01:03I'm your host, Dave Chang.
01:04I don't know what this guy's doing anymore.
01:05Christopher Gaye's talking about.
01:06I'm era-appropriate.
01:07I trust you.
01:08Voice of the Internet.
01:09Came back from the future past.
01:10Uh, and we're joined with two fantastic guests.
01:11Courtney, Brie.
01:12Um, I don't think you, when you signed up, realized that we were going to get dressed
01:13up like this.
01:14Neither did we.
01:15We were not told to jump for hours.
01:16Christopher I'm era appropriate a voice of the internet came back from the future past
01:23And we're joined with two fantastic guests Courtney Brie
01:28I don't think you
01:30When you signed up realize that we were gonna get dressed up like that
01:39Take things out of my costume Netflix like you better
01:46I know I'm sorry we messed up well we wanted to get into a celebratory mood because you guys have party people a cookbook that's out
01:55And it's all about throwing parties and last week there it is party people
02:02The audience voted so we were going to go by 50 year increments 1920s food from the 1970s 2020 or 2070
02:09They clearly voted for 2070 we went to the future and everybody in the future is living in the 1920s
02:14So we just figured we're cool again 20s are cool again. Oh, yeah, no, that makes sense
02:18I mean, it's technically the 20s now as well
02:21Exactly exactly that maths
02:24Yeah, in this day and age it's based on somewhat of a true story
02:28It's sensible let's just keep going into this flimsy excuse for not wanting to do 2070
02:32Let's just keep digging and we could have done any era
02:35But we chose 1920s because when we were talking about it
02:39Seems like that was a lot of fun the roaring 20s and then we thought we'd go into the menu of like f scots
02:44Fitzgerald's uh great gatsby and we did some research and we realized maybe none of those recipes or none of the things
02:50They ate was actually sort of historically accurate so we went to the new york public library
02:55Yeah, whatever. I mean
02:57Fitzgerald all of us all of us all of us fans are going to be like
03:02I barely read I'm a c-plus student anyway, um we went to menus in the 1920s and a lot of party menus and
03:10extravaganza new year celebrations throughout the 20s, but we focused on the year of 1925 50 years ago
03:17In especially this month, and we looked at hundreds of menus and we sort of found a pattern
03:22And we have compiled a lot of those dishes here for you today. What's the pattern?
03:27A lot of the dishes that we saw
03:29Oh
03:32So one of them
03:35That was a surprise we're going to start you off with this is a surprise fruit cocktail
03:39Oh my gosh, I love fruit cocktails
03:42That is the best possible response
03:44That was a wild response to fruit cocktail
03:47From a can?
03:49Not from a can
03:50Oh
03:53Are the serving dishes also 1920s style?
03:57Wow
03:58Oh
04:00Yeah
04:00Okay
04:01There it is fruit cocktail in all its glory
04:04It was peak fruit cocktail
04:05Look at the maraschino
04:06This is how is this like how they served it?
04:08And sometimes and we read some uh like journal entries but one of the big things clearly was ice
04:14Was very very extravagant right?
04:16Oh of course
04:17There was no refrigeration
04:18Okay
04:18And um fruit
04:20Mmm
04:22Was something that was a novelty
04:23Yeah
04:24It was
04:24That was like if you were a real baller
04:27Yeah, you could have fruit
04:28Like crazy luxury to have this pineapple was a thing
04:31Huge in Europe like you just display pineapples
04:33Right
04:33Yeah
04:34And then it was also prohibition
04:36Some of those cocktail glasses and things that they weren't using
04:39You need like a little uh thing to eat and snack on at a bar
04:42And that's uh where fruit cocktail came from
04:44Did you do anything at all to these or is it just the fruit?
04:48You know we channeled our
04:49No, no, it's because it's great
04:50We channeled our northern california
04:52And we sliced it
04:53No, I love it
04:54No
04:55I love that
04:56Chris Yang we just sliced it
04:58We we wanted it
04:58That's the way that you would have done it
05:00Exactly right
05:01We wanted to showcase the essence of mother nature
05:03No, why mess with it
05:04We got persimmon we got an asian pear
05:07No, but that was this is peak fruit cocktail right
05:12And somehow it's trickled on it
05:13This is so cool
05:14All the way down to something where people like ah whatever
05:17I love that
05:17But if you go back and you think about it
05:19If you're sitting down and you've never seen these things
05:21You've never seen ice you've never seen fruit
05:24Out of season you know
05:25Yeah, you're like what the hell is this
05:27Was it crushed ice too you think?
05:29This is a this is how you would start a party
05:31Yeah
05:31With a snow cone
05:33Yeah
05:33Fruit
05:33It's like did you guys bring in these serving dishes too or is this what you always serve stuffing because this is cool
05:39That is a personal piece from the collection of mark johnson back there who
05:45It's beautiful in boston
05:47It's beautiful and I waited forever it's like trying to get it down on price
05:51And I finally bought it but I yeah, it's great
05:53Here it goes
05:56Tell us more about the bottle
05:58Mark johnson's gonna help out
06:00And uh
06:01You know what?
06:02I feel like we're drinking the our version of fruit cocktail right now too
06:05Yeah
06:06That is your version
06:07This is your recipe
06:08Yeah, the party people punch
06:10Which is basically a fruit cocktail in a cup
06:13And um
06:14Because I'm limited in mobility
06:16I'm gonna have these guys sort of help out
06:17Uh on the cooking so this is gonna be the least amount I've ever cooked on an episode and it's awesome
06:22I don't know why I haven't done this before
06:24You know you should come around and do this on the inside
06:27You totally can
06:28And while you guys munch on this let me let me finish the touching
06:33The finishing touches on this this magnum opus
06:35Okay
06:36Okay
06:36He just dumped the olives onto another plate
06:39What is historically accurate
06:41Beautiful it's historically accurate
06:44What what was this called?
06:45This is well this is the they're all these menus had a relish course
06:49And it's sort of similar to what dave is talking about with the fruit
06:51Where these things that we take for granted now as totally banal were really really special
06:56So this particular trio was very popular
07:00Celery and almonds and olives
07:02Yeah, these are called queen's olives
07:05It was a huge thing
07:06And I'm sure some historian or food historian is like what the are you guys talking about?
07:10None of this is
07:11Some food historians are using their mind watching this right now with the inaccuracy
07:14Okay, so tell me is there a specific part of the world that we are in with this?
07:18So we found in california we saw a menu in catalina island had like this extravagant
07:24Like banquet feast throughout so connecticut new york
07:27So what these menus that have been sort of collected over the years and you can see them online new york public library
07:32No matter where you were in america was this the south
07:36West coast these are items that you would see over and over again or a lot of these cruise ships because that was like how people get around
07:42Going to europe and they have exactly
07:47Who could forget such a thing man that menu must have been awesome
07:52Yeah
07:56Wait, did you stuff these yourself?
07:58Yes
08:03Stop
08:03Stop with the questions
08:04Stop asking the chef questions
08:05Did you do anything to the fruit that you said?
08:07Thank you, Ferdy
08:09Yes
08:10Spent all morning
08:11I thought so
08:12Thank you
08:12They're delicious
08:13They are delicious
08:14I'm going to take this goddamn hat off
08:16You know it's funny it's like this is how we used to have to dress up every day to go to work
08:23So you know that dave taking that toke off he just demoted himself though thank god
08:28Did anyone in the 20s ever do this?
08:30I bet they did
08:32I mean
08:33Is that the genesis of antoni log?
08:35Antoni log came around in the 5th
08:36That's like roadtron along
08:38I mean if you had gone back to the 20s in time and showed them that they'd be like oh my god she's from the future
08:43Um
08:47So yeah that to me was crazy because we would also do some homework on that and I was like that's not possible
08:53That's not a thing
08:55And then sure enough like today if you go to a like a fancy
08:58Three mission star restaurant a lot of times people may not realize this when they drop the bread course at like a tasting menu
09:04That's when dinner officially starts right dinner back in the 20 1925 didn't officially start till this thing drops
09:10This had to drop?
09:11I know
09:12This is how you do the party stuff
09:14Again
09:17Now it's a party brie now it's a party
09:21Was it always specifically the olives the nuts and the celery?
09:25Sometimes it was just like nuts and celery
09:30You know what I shouldn't answer any more historically accurate questions
09:35You phrased your answer in the form of questions sometimes it was just nuts and celery
09:38Freeze people out
09:40The people that are going
09:42You're having people who are like shoot oh my god
09:44I mean I
09:45I didn't really want to put this on the menu because I didn't want to show you guys up
09:51With your awesome cook
09:53I didn't want this dish to absolutely obliterate everything that you could do
09:57I'm really here for it I think this is part of the ethos
09:59You know we might steal this for the next book
10:01Yeah
10:02I'm just saying I really like this you come over I'm going to be serving you this
10:05And only this that's another cool vessel is that from the 20s as well
10:11This also came from Mark Johnson
10:14He's got like a little fetish for the 20s
10:15I live in 1920s speakeasy in the back of my house
10:19My wife just brought that over from London
10:21That's lovely from London
10:25Took a long time traveling by boat right
10:27Mark
10:29But she had plenty of time to eat this
10:32Another thing that we saw time and time again on many of these menus
10:36Was the soup course and this is actually a record fifth week in a row we've made consomme
10:43I was like no way we gotta make consomme again and sure enough
10:47A lot of the soup course was not always on every menu but
10:51Consomme it was it was a big thing and and we make fun of it a lot
10:55I we love consomme
10:57But I just think it's a historically like crazy thing to make because you're basically adding more meat
11:02And and ingredients and egg whites to clarify something that if you actually made it somewhat properly like you might do in Asia
11:10Or like northern Italy you don't have to clarify it
11:12And it's just crazy to me and more importantly this is an oxtail consomme, which we saw
11:19And I think it's a joke because
11:21I'm sure whenever it made the menu that the cooks or the restaurant were like amazing
11:26They're
11:27They're taking
11:29The water
11:30Yeah, and you're not eating the oxtail so oh, they would leave that part out?
11:35Yeah, this is never this would never make the menu
11:37What?
11:38Yeah
11:39Sometimes they might pick it
11:40So the cooks would eat the good stuff and the guests would just eat the water that the good stuff was cooked in
11:45Garcon, would you stop talking?
11:46Oh, yeah, sorry, sorry another another aspect of this era
11:50I'm, sorry, I didn't realize that you did the full look
11:54Please don't look at the shoes
11:55Dance now
11:56Dance, dance, dance
12:03Can you explain why i'm doing this team as i'm doing it
12:06You'll see we'll talk a little bit as we go along but in the 1920s
12:11Uh service as you know it today did not exist
12:16The way the world at least the western world ate was russian service which is
12:21The french style was they would bring everything out to the table
12:25Like all your entire menu you'd eat and then plate everything and put it on the table
12:29And it would just be this gigantic feast
12:32Russian style which became very popular in the 20s was
12:36You would plate each course table sign and then bring it to the table
12:40Wow, that's so cool
12:41So prior to this era like all your food would just come out at once
12:44Like all the courses would just be on the table and you have to eat it all at the same time
12:47And a little known fact it was the trois gros brothers in in rouen france that in their famous restaurant
12:53That's still today one of the great restaurants of the world
12:55They sort of technically invented plating as we know it today with their famous salmon and sorrel sauce
13:01So there we are with knowledge that no one gives a shit about
13:04I actually do
13:04I'm just curious
13:06No, no, two gros
13:07Two gros um it was um pierre and uh jean-claude
13:11Um and they work for Paul Pocuse so this is the nouveau cuisine and this is when
13:16The plating sort of changed and it became something like this and listen
13:20I'm not trying to talk shit about consummate I I love it it's just after five weeks
13:24I didn't think that
13:24You kind of did though talk a little bit
13:25Yeah, I did I did because I do think it's sort of
13:27There I said it it's stupid
13:28It's really pretty and by the way look at this guy
13:39Don't let it get to your head there's compliments okay
13:41There's much more work to do on this today
13:45All right, I gotta get working on so let me just tell you a brief rundown of some of the things that are happening
13:49Hey, this is good. All right, it's pretty good. I just want to take a minute for this
13:53For this broth. What if you want to you can get into this we do which I don't think
13:58Was served in the 1920s in this way, but
14:02We're working on a saddle lamb and we'll get to that in a second and Mark Johnson here is working on
14:09Um sea bass and papillot, so it's going to be sea bass wrapped in potato
14:14I'm going to work on um a souffle
14:17Fantastic, yes
14:19What kind of souffle?
14:19Vanilla-ish
14:21Vanilla-ish
14:23Vanilla-ish
14:25This is the question, please
14:27This is silly, I shouldn't have asked
14:29Vanilla-ish
14:31Wow
14:32So as Dave is getting ready for the souffle
14:35We should do our first vote of the night
14:36Last week we let the audience choose when in time they wanted to send us
14:41And then we totally reneged on that offer
14:43So tonight's first star vote is all about what you would do if you had your own time machine
14:48And could go whenever you wanted and we couldn't interfere
14:51Your window opens now to vote on traveling into the past
14:55Five stars means you've always wanted to ride a dinosaur
14:58Or buy more netflix stock
15:00One star means you're afraid of running into your past self and falling in love with yourself
15:04Once the window closes on traveling backward the window will open for launching yourself into the future
15:09Five stars means you just can't wait to see all the cool robots
15:13One star means you're afraid of all the cool robots
15:17You only get one vote per profile and unless you really do have a time machine
15:20You have until that timer bar at the bottom of your screen runs out
15:23My friends
15:24Another one
15:25What are we doing are we going backwards are we going forwards?
15:28Am I allowed to say my vote this isn't a safe and secure safe space
15:34Um I
15:36Five out of five would go to the past one out of five would go to the future. Yeah
15:41Why why do you not want to go to the future? I don't know what's happening there
15:46It's not good. It's not good. I'm not trusting but in the past I know what's going on
15:51And it's not all good either, but I know what it is. Yeah, you know what you're getting you know what you're getting
15:55I kind of I think I'm sure there's certain things that I don't know like you have a lovely picture of a dinosaur
16:01I can't say that I know if that's where I went
16:04Maybe you maybe
16:05Maybe you correct some past mistakes this room you got a mistake
16:09I'm just saying there might be timelines that we don't understand there might be times
16:13Yeah, you know
16:14I'd go back in time to last week and not choose 1920s
16:161970s right a great wrong nobody would be eating it was in the 1970s. It'd be great
16:25All jello
16:28I'd put five for both. I want to go to the past. I want to go to the future. That's super helpful for our voting technology
16:35Audience please disregard everything
16:39Let me let me sort of tell you what's going on
16:41I just added some egg whites to here. This is something I know Courtney's made a lot in her life
16:47A little cream of tartare which is a byproduct of wine production that helps give it sort of airy peaks
16:54And some sugar and we're going to turn that into meringue for the souffle and then Mr. Johnson here
17:00We found a lot of the recipes out of the fish course would be some kind of flat fish sole
17:06turbo
17:06And it'd be roasted whole
17:09Off and plated table side. So we want to do something a little bit different. We wanted to give Chris a break
17:15On the surface end as well. So we took sea bass and we saw a
17:20Recipe and it was from a restaurant in New York City and it was
17:25Turbo that was wrapped in potato and and roasted and I thought wow that looks a lot like a dish that
17:32Danielle Balud made very popular from New York City. What's up Danielle?
17:36This is one of his most famous if not his most iconic dish he made at restaurant Danielle which was sea bass wrapped in potato
17:44And then pan fried and he would serve that with something you might normally
17:49Pair with which was a red wine sauce like a borderlay sauce almost. So that's what we're going to do here
17:53We're going to serve that with hotel butter so hd butter, green beans
17:57Um, but this has a long legacy. Maybe Chris can explain some of that legacy. It's interesting because
18:04Dave picked this dish. It's like 1925. We picked this era
18:08This dish really is like a direct link from you can draw the line from 1925 to today. So
18:14uh
18:141925 you have uh
18:17The the leone chefs sort of making french cooking popular like it's it's escoffier
18:22who then you get like Bocuse and Nouvelle Cuisine and Bocuse had this dish of potato scales like a fish
18:28that was crusted with little pieces of potato look like scales
18:32and that directly inspired Dave's old chef Danielle Balud made his version of the dish wrapped in potato
18:38which Dave saw cooking for Danielle and here we are today in 2025
18:44Dave Chang making it on live tv. Actually I never made it for Danielle it was just something I saw
18:47just something he heard about and now it's here but like you know if I was 22 year old today
18:53I'd say I was a chef's cuisine at Danielle and I spent five years there every day um
18:58no so what you missed though was when he was cooking that he also just communicated to Andrew here
19:04to fire the green beans and I thought this might be a good opportunity to sort of explain the dynamics
19:08because you know we're wearing chef whites which none of us ever do anymore um
19:14and I thought it was interesting to sort of say like why would he fire him on this and
19:18this has almost become like a regular kitchen where this is the pass
19:22and food comes we prepare it we give it to Chris and we give it directly to the customer
19:26and in a kitchen where you have a brigade system everything works off the fish station the
19:32Poisson game because it takes the least amount of time to cook everything works off this guy
19:37so how's it going over there mark it's nice oh it's nice it looks nice looking lovely uh Courtney
19:46if somebody has cooked and worked with Dave how weird is it to see him making a
19:50a simple play I feel like I've been waiting for this moment my whole life
19:56like this is not a dude this is a full circle moment for me
20:01like for sure you know the funny thing is when we worked together I didn't I knew very little
20:07about how to make any kind of pastry any kind of sweet and there was little need to because we
20:12had people like Courtney and Christina Tosi etc so um it was only until the past sort of 10 years or so
20:17that just messing around with it and I regret not making more of these kinds of things when I
20:22was younger for sure so there's still time I know no I'm just saying that not because I hope to do it
20:29just because it sounds good you can go back in the past and do that that's right speaking of which
20:36let me reveal the results of our star vote time to find out if the people voted for the past or
20:42the future you gave traveling back to the past four and a half star votes while traveling to
20:48the future received a measly two and three quarter star votes that means you guys are all obsessed with
20:54your past mistakes and want to go back in time to correct them why not what did you vote for
20:59I would go back to the past for sure my life is nothing but mistakes
21:04nothing but mistakes I'd like to correct
21:06I'm surprised I nobody wants to know what the future is like or two and three quarters people do
21:18we're feeling confident that the future is better than today yeah I have a hope that it will be
21:25well one thing for certain is uh the parties might be better
21:28there might be some technologies 50 years from now oh no like idiocracy the movie the bible
21:36yeah just think of how good the dishwashers will be in the future yeah think about the
21:41new technologies yeah that's true it's possible that's a really good job you're doing there uh what
21:48are you doing there why am i doing this because you're holding this in instead of yeah because
21:52you want to keep the egg whites so they lift in the oven you don't want to you want to keep it
21:56aerated she's still got it still got it i never had it i don't have it either i don't have the
22:03pastry love because i'm more of like an intuitive cook i'm not like a but your hand pies i don't know
22:10i don't know brie comes from the same school i do yeah yeah yeah throw it together and it'll work out
22:16yeah you just make it work you have no choice although yes Courtney did try i made a bunch of hand
22:21pies yesterday she tried it and and they did turn out good i've made a lot of pies in my life yeah that
22:25comes from my grandma so i do know how to make my crust outside of that i don't know how to do that
22:30stuff when you have to like measure it out otherwise it doesn't work i know i hate measuring yeah i just
22:37want to feel it in fact with baking you have to but that's why i never really got into it you can less
22:45like riff with it yeah they measured this out earlier but didn't write it down that's me that's me that was
22:52the whole process of making this book because i'd text Courtney oh i just made this we got to put it
22:56in the book and she's like cool what's the recipe and i was like shoot and then i remember it yeah i
23:04mean they all say i need to put a gopro to my head so they know what the hell i'm making
23:07yeah actually smart um what i don't understand is when i tested this earlier i had enough
23:14before three and now i don't so nice which means i may have taken the wrong thing well we'll see
23:24nothing like making a souffle alive you did say it was vanilla-ish so you patted it well no it's i'm i'm
23:33it's been a day it's been a day for me you should have seen me try to separate egg whites today that
23:37was really oh we heard we already heard back in the green room we're in a spread i hope they don't
23:43put that on the clip we do need to pull that out it's very good i'm really perplexed to you what the
23:48hell happened like i thought i had enough for three did you make the other two two full yeah no
23:56no okay i don't know we're missing three quarters of a cup of something basically that's what's
24:00happening wow that now i'm really worried maybe it was one less egg white well something happened
24:09something definitely happened so um i have no idea if this is going to come out all right okay that's
24:14fine because the volume is clearly off but just so you guys know one of the things that makes
24:19this whole souffle work is your sort of brushing room temp butter up and then you're coating with
24:26sugar to help with the expansion of the meringue and that's what gives it the fluffiness and
24:31let's hope i'm going to put this in a 400 degrees in 20 minutes i'm excited about it oh i get like i
24:36get like a front row seat today yeah i can't wait yeah you can report back okay on how i'm reporting live
24:44um so we can all see whether it rises or not like that's the most daredevil part of it
24:49put it in come on for fun just for the goof for the goof that's really he did it for the goof
24:57i've never made the same recipe twice have you not really yeah well actually for the book we had
25:01too but it dropped it probably drew of you crazy and drove courtney crazy too a little bit yeah well
25:06she's more used to it for me i'm just like everything i do like i said is often feel and so trying to
25:12replicate the same thing over and over is is harder for me yeah no so he just blanched those hair
25:25covers of baby green beans and he roasted that i rolled that in maitre d butter which i'm going
25:31to predict is going to make a big comeback um well we know it because we saw it from the future that
25:372020 uh 2026 is going to be the year of maitre d butter um which is what christopher
25:44maitre d butter is lemon parsley and butter it's just a compound butter but named maitre d butter because
25:50the major d is supposed to make it yeah well i didn't did you make it the major d i'm just i'm
25:57the voting guy who's the major d here he's he's the voice of the internet the voting czar and the
26:06maitre d yeah i knew you were the major i'm just the garcon too service please um so we we uh roasted
26:16that in clarified butter the the sea bass and again we we sheeted out potatoes uh idaho potatoes and
26:22rolled them that up um oh side ah yes yeah thank you um and again chris is going to plate this table
26:33side and then he's going to do his best to make a canal of meat to eat butter oh i know look at this
26:39look at his looking oh beautiful wow truly so this sauce is a red wine reduction and um i think
26:48if you're going to make a sauce like this it benefits from using not a nice bottle of wine something that
26:52has a high sugar content um because really all you want from the wine is the acidity and the sweetness
26:59and it's just in the classic dish and i love it because it goes back to you know 1950s france paul
27:07beaucous escoffier and uh danielle blude and look at this guy i know can we talk for a second about
27:14chris's skill this is really nice tremendous amount of green beans up there
27:22oh hello wow wow wow because it's just chopsticks
27:27okay okay this is the this is the moment of truth yeah you want me to try a one-hander one-handed
27:36yeah you can do it it's been a minute but i think i could i'll try
27:41whoa you got it you can do it oh
27:44wow wow wow you did it this is what i didn't do so much don't look at this one don't look at this
28:00one don't look at this one don't look at this one this one i got my eye on that one that okay okay it's
28:05gone well done christopher well done thank you which one do you want i'll take this one oh you
28:14didn't have to you have no one so that was the fish course and this is really something that would be
28:19something very similar you would see on a very fancy celebratory menu party menu in the 1924. it looks
28:25spectacular i'm very excited about the maitre d butter yeah i hope it does come back i'm ready you know
28:31what i hope 1920s eating in general comes back after this really what was it that did it for you
28:37was it the celery yeah the celery and olive
28:43very good time did i put the sucker in at 25 you did it right on time oh perfectly on time
28:48oh perfectly on time how was that it's really nice is this one of the crazier shows you've ever been
28:55no no i was on the bear oh that's right it gets weirder trust me all right it just keeps going down
29:01real life bear yeah it kind of is i mean chris would be a good character in the bear yeah this is a
29:08bear just uh who would you be on the bear put me like a bear caught i'll just like a bear wandering
29:12right outside rifling through the garbage not no how's the fish lovely i love the potato on it but your
29:20character didn't get to spend time in restaurants right no see but there's always room for that that's
29:25right so it's coming back there's always room for that yeah i thought about it i thought about what
29:29your story you look you're watching you're watching so right now we this is another dish that we're
29:38working on that is from the archives and this is a pain in the ass potato dish but it's actually quite
29:44simple what is it that's it it's it's it's just brown and butter basically uh first they're simmered
29:55peeled brown and butter finished with shallots and parsley and then oh it's potato yeah that's it
30:02sorry you said re-soleil potato yeah that's that's like a lot of this is just to make it sound
30:08more fancy than it needs to be uh well i hate to take you guys away from your meal here but it's not
30:13all fun and games oh the party people have a book yeah we do and it would be nice if we could see a
30:20little action from this book cordia she drops her face everywhere take one last bite but i'm wondering
30:27if i could cajole you into uh taking a break from your eating to show us a little demonstration of
30:33the drink you're drinking right now let's do a demo let's do a demo so the people at home come to my
30:38little come to my little zone over here okay are you gonna have one i would love to have one okay great
30:44okay so here we have our party people punch inspired by the fact that all i really want to
30:49drink in this life is minute made fruit punch it's true which we've learned through this process is not
30:55juice you know it's not it's not it's not it's actually one percent it's corn juice may i quote brie
31:01when we decide we want we had because we knew we had to put a party punch in the book and brie was like
31:05it needs to taste like minute made fruit punch and i was like oh i can figure that out i can make minute
31:09made fruit punch from fresh fruit oh you're trying to reverse engineer absolutely why would you
31:13you can't no it's one percent fruit juice yeah so proudly stated on the box so one of the most
31:19important ingredients in this is actual fruit punch minute made the minute made fruit punch
31:24which is one of these i think it's looking like this by sight you know you see i can find her anywhere
31:29in any lifetime i'll find her it's the notebook this is black cherry juice
31:38what's this looking like simple syrup simple syrup let's pour some of that in there lime juice and the
31:44cool thing about this recipe like the simple syrup you can add it or depending on how sweet you like
31:48your stuff you don't have to put it all you don't have to put it in similarly with the fruit juice you can
31:52either juice it yourself which we recommend because it tastes better but also if you're in a pinch
31:56juice all this come on you're you're allowed to buy store-bought do you like dave and buy store-bought olives
32:01that's right anybody everyone's doing it so when you say like every party needs a party punch orange juice
32:08yes no matter the level of party classiness whatever it's a it's a punch party yeah it's really just if
32:13you're having people over it's nice to have a batch drink and this can be you can add fizz to it or
32:18not you can add alcohol to it or not and so it's just like your base so instead of having people
32:22constantly ask you oh where can i get a drink where's the cups whatever we say make something
32:27like this make a punch that's just available the watering hole for everybody and then it's like
32:31it's good for everybody okay okay so what's happening okay so i added pineapple juice we also added guava
32:38don't forget that and then you can float rounds into it so it looks nice and pretty float some rounds
32:44give it a stir they're complaining to me in my ear that these are all in the way of the beautiful
32:51punch let's do it as i step in front of the camera oh is this sparkling water that's yeah totally
32:54sparkling water or tonic no that is oh it's wrapped oh we forgot the rum so in our punch we're just
32:59going to spike it already but if you're in a mixed crowd you can just have it on the side and people
33:04can just pour it i see okay okay shall i you shall i'm not a mixed crowd you want rum right okay let's
33:09do it we're not in a mixed crowd at all oh oh hello that is looking like 50% raw
33:18amazing all right so you let that you can let that sit and marinate okay and then like this is legit
33:24though you guys will serve this at a if i go to a party of yours i'm probably 40 this punch in my veins
33:30at all times and you're drinking it right now you know what else we like to do with it too
33:35which is also optional is you can line what is that you would like to do you can line your glass
33:42with um like chili lime salt and it's really tasty it is really fresh do we have chili lime
33:47salt we can't do that no you don't have to again optional but wait what is that oh but what's this oh
33:52shit we do wait a minute huh i'm sorry oh my god and where are these okay i'm sorry in in our
33:58party people cup this is not a scripted thing i legitimately just forgot what was happening please
34:03join us thank you cheers we like to say chairs chairs oh shoot thanks a lot guys for thinking
34:09about us over here coming over it's coming chef it's coming you're on painkillers you can't drink
34:16this is especially when you're supposed to drink
34:18uh well thank you guys very much i think dave is dave you got the next course going we do
34:24and this is that saddle of lamb does this have the rum in it mm-hmm i don't even taste it oh sorry
34:30dad i need a nose blind to rum should we go back over to you yes please okay we will thank you guys thank
34:36you can you slice this for me um wow you guys have outdone yourselves so
34:45lots of lamb in the 1920s any particular reason why that's a good question christopher
34:55do you know why lamb was very popular from the 1800s on in 1920s it got more popular as it was actually
35:01being imported from new zealand and it wasn't sort of it wasn't mutton anymore so there's three sort
35:06of stages of lamb spring lambs are like under three months dave or six months yep and then you got lambs
35:12under a year and then mutton so a lot of what americans ate was mutton but in the 20s lamb became
35:16popular getting new zealand lamb it became unpopular once beef entered the equation and i feel like the
35:23rest of the world really eats a lot of lamb america is probably the least lamb consumption consuming
35:29country i can think of yeah we really sort of messed that up i think i love lamb it was great but i
35:34i think most people wouldn't eat mutton here i love mutton i've never had it really yeah it's
35:40anything over a year and it has a distinct flavor i don't want to make the assumption that everyone's
35:44going to hate it it's apologies but it's i think i'm right it's a strong strong flavor stronger flavor
35:48yeah but it's you learn to acquire a love for it so does it taste like lamb but gamier is it the same
35:56flavor it's like if a lamb was a carnivore and it only ate other lamb whoa i don't even know what my brain is
36:03like yeah yeah it's a very intense it's a very intense lamb flavor yes which you agree i don't
36:09think i've ever had when the muttons really it's like i've had it in india but it's like it's not
36:15that flavor isn't cutting through as much because it's in a curry which is why i feel like a lot of
36:19people like spring lamb because it's just a little bit of that lamb flavor interesting well thank you for
36:25that i'm learning a lot i didn't expect to learn so much about sorry sorry about that we try not to teach
36:31too much i don't know it's brilliant how about exchange i need some of your help oh because i
36:36forgot while we have the upside down the punch is working while we have the joint presidents of the
36:44party in the house tonight i would like to lay down the law on some house party ethics let's do it
36:50pretend you've been invited to a party it's the only way i've ever been invited to a party
36:54is it morally acceptable to do a little snooping around
36:58or do you only lay your eyes on what's out in the open oh my god your window opens now to vote
37:06on snooping around five stars means that you believe that opening the medicine cabinet is your god
37:11given right one star means you'd simply prefer not to know your friends that intimately once the window
37:17closes on snooping around you'll vote on yes dora do you have a question yeah let's see what you got i feel
37:23like it depends on how well i know the person oh let's get into this in a second you'll vote on
37:26respecting boundaries five stars means you believe the upstairs bathroom is off limits for a good
37:31reason one star means your friends are hiding something and you are going to find it use your
37:36remotes to vote or if you're on mobile tap directly on the stars once to choose then twice to submit all
37:40right now come on hurry up the food is ready voting is not as important as this what is this new
37:48addition to this little plate that's beautiful i love it what is that christopher this is it which
37:55one this that i'm pouring yeah this is a mint scented lamb jus oh wow as the mint and lamb is sort of a
38:04classic i don't know about this whole did we do any homework about why mint jelly is even a thing
38:10uh there's there's like a few like sort of legends of why i'm guessing it's to preserve it
38:15because we had jellied eel and it was for that reason and it don't recommend jelly deal no one's
38:21made you eat that i've had it in england yeah that's where we were that's where we had it as
38:24well did you like it i did what i know it's crazy i'm bad why did you like it tell me one good thing
38:33about it i don't know you know what i did have it at i had it at the fat duck which is maybe not okay
38:39that is not that is not the same you're right ours was actually you hated it more than i did
38:46to be clear i didn't like it but there was something nice about the fresh sea sea-ness of it
38:51but i would never want to eat it again no it's the only time in my life i didn't think that i had a
38:55limit with food this is an option this is an oh we're using can we talk about how this was prepared
39:01the only time i've seen mint jelly is at keen's uh chop house in new york one of my favorite
39:09restaurants and they have a mutton shop yeah you've been there yes and mint jelly actually became popular
39:14in the 20s because i mean dave everybody was obsessed with aspic and jelly and gelatin mold that's one
39:20thing that we decided not to and i had a feeling that maybe uh if you didn't like uh jelly deal you
39:26probably wouldn't like the aspic um jello molds things i'm not mad at them no we're not mad at it
39:32either but like a savory is the mint jelly like this color just food coloring is that the only way we
39:39believe so we do have to be um but fantastic this is very very good i want to put that on the record
39:50the green it looks insane on that plate it's really good it looks so wild electric green i don't think
39:56i've ever had such a green jelly before but that's really lovely but of course i kind of want to get
40:02into why you were asking about the snooping around how well you know someone is it that if you know someone
40:08really well you would snoop or you wouldn't i know someone really well a i probably don't need to
40:13them and be but if it was like a complete stranger you might i might just when i'm in the like i might
40:22just like open the you know the the bathroom cabinet yeah and just be like yeah maybe just check out
40:28the shampoo mcbrim you are a snooper for sure let's just let's like what is this you're you're a snooper
40:34right through and through through and through a snooper through and through sometimes you can't help
40:38right yeah cut myself i need a band-aid maybe it's in the medicine i love it you have an alibi it's
40:44perfect already you know oh my god i have a headache i don't want to bother everybody outside yeah oh my
40:53god they have head and shoulders i got danger i don't i don't think looking at people's shampoo is
41:06snooping does that count as snooping that's what i was thinking of oh then i definitely snoop i know
41:12that's why i was confused why i'm like excuse me i'd like to i'd like a second question to that i'm
41:17like no you're a snooper i thought we're talking about like getting into people's file cabinets
41:21like checking oh yeah we're talking about like oh yeah no we were talking about looking at what you're
41:24talking about his identity let's find out if the majority of our audience snoop around when they're
41:29at parties or if they respect the boundaries of their host's home they're all gonna lie if they
41:34say they're not snooping you gave snooping around two and a quarter star votes and
41:37bullshit and you gave respecting boundaries four and a quarter star votes that means respecting
41:43boundaries wins and our audience is full of liars i think y'all are just looking for an invite to our
41:48houses that's all you're just trying to be like i definitely won't look at your tax documents i mean if
41:53you if you were if you were at my house and you were stupid around and you went to the kitchen cabinet
41:59and you saw a whole drawer full of like prunes that'd be weird right yeah well speaking of which
42:04is that's exactly in there because i think that um the prune just is much maligned unnecessarily so
42:11what do you guys when you hear prunes what do you think are you are you into prunes
42:15being old and needing fiber yeah isn't that like the thing that's like the classic thing but they're
42:19actually really good i would rather eat a prune than a raisin plums are great prunes are delicious
42:24that's what a prune is yeah and we soaked it in a whiskey and we stuffed the saddle of lamb with
42:30mustard and um some herbs and a lot of that sort of rehydrated i'm not plum prune so prunes were
42:38incredibly popular in the 20s and then that whole thing with like being old and you need need to be
42:44regular was because when prunes started becoming unpopular they had their that was their ad campaign
42:49they associated themselves with like laxatives and fiber wait they did that they did that to themselves
42:53they thought that was their last ditch effort to become popular again wow so chris and i are going
42:57to make a a huge marketing push to make prunes cool again if you make prunes great again do you need
43:03two prune spokespeople we love being regular hey prunes we're actually just plums we're actually just
43:14literally just that if you said you're actually just a plum i was like oh i'd eat that all the time being regular is
43:18cool the skin on this is so crunchy and tasty just is probably the best fat in my opinion but
43:27again i'm still sort of perturbed that everyone lied on the two and a half votes i know it's shocking me
43:32well before i really understood the question i definitely that was part me because i said no
43:37snooping but now i realize i am a snooper they're all snoopers by the way we're running out a little bit
43:42out of time so i wanted to this is something we have screwed up too i think from the 1920s because
43:48america is the only country that i know of in the world that eats salad at the top or has like an
43:52entree and you would finish these extravagant dinners after sort of the last meat course with the salad
43:59oh sometimes with charcuterie sometimes with like a slice of foie gras so we made some
44:04um torino foie torsion of foie and uh this is a bunch of nice looking lettuces and lovely and we
44:11sprayed that with some lemon juice and no olive oil a little bit of salt so enjoy there beautiful end
44:17end it with i know i love ending with the salad it's really nice because it's very fresh it cleanses
44:22the palate before you have your souffle which how's that doing so much smarter to eat it at the end
44:26somebody oh hey look at that look at those poofs they're rising they look great doesn't look too
44:34bad to me all right i'm really happy yeah you nailed it have you been worrying this whole time
44:41of course i've been worried about this they look perfect uh as dave is bringing the poofs back out
44:47here even the little one before we travel back to the year 2025 we need we need our audience to
44:53finalize next week's menu brie and courtney this vote is just for the at-home audience you're off
44:57the hook also i apologize in advance for the nature of this vote believe it or not next week will be
45:02our 50th episode of dinner time live dave is planning on celebrating by blowing the rest of the food
45:11budget so you tell us what luxury ingredients he should feature in the menu next week should he get
45:16his hands on some truffles or perhaps you prefer the caviar should he cook some extra fatty wagyu what did
45:23you say caviar or should he just say eff it and use all of the above voice your opinion by using
45:29your remotes or double tapping those mobile devices to submit your answer ria and courtney again i
45:34apologize we booked you for the 49th episode we blew all your luxury food budget on this outfit
45:43could you could you um help me out as we sort of we need to turn the seating you guys are
45:48our our our our we gotta we gotta get moving no this is what's not great about this show sometimes
45:55is we have to force everything at the end and um you guys are still eating your lamb course it's just
46:00fine but here's the deal nothing the audience doesn't realize this you're going to continue to eat
46:06after the the camera's end but this is an anglaise that i made um and i really want to use the microwave
46:11to me that is future cooking that's a that's a machine from the future here in present day you press
46:15something that's as close to the jetsons as you're ever going to get and this is basically anglaise
46:20and if we froze that and spend that you would get ice cream as courtney knows very well and i threw in
46:25some white chocolate into this vanilla ish which is why i said it was vanilla ish i sort of went off
46:32the reservation at the last second and threw in some white chocolate that i didn't know if it was
46:35going to work or not and just move your meat so i can eat your dessert real quick this is the biggest
46:43um but not but desserts never just ended with one dessert back in the 20s oh really you always sort
46:49of had optionality too so we wanted to be true to that as well can we yeah so once you finish your
46:56souffles you have your choice of the dessert cart i love this oh my gosh what is happening and uh the
47:06not uh time appropriate for us but the big thing was uh coffee and oh no coffee and then cigars and
47:13cigarette tray we wanted one i know we didn't get the promo after the show but um i wanted to say great
47:22job with the russian tableside service today christopher yeah thank you really good awesome
47:28how was his acting as back to the future professor i'm loving it yeah you played it really cool
47:35like you haven't seen the future and come back i thought you were saying you played it really cool
47:39like you've never seen back to the future you were just riffing on it uh it's time to
47:44find out which luxury ingredient dave will feature next week on dinner time live's
47:5150th episode celebration our audience has spoken and the majority of you chose
47:58all of the above dave oh wow cheers to that cheers cheers cheers oh so much for having us this was
48:08awesome thank you really thank you um really great having you guys it's it's been somebody something
48:15we wanted to have for a while now we finally got you in here and we cooked all kinds of stuff so
48:20this is incredible uh i'm not gonna lie we did not make this
48:26incredible we have time for one more plug you guys want to make one more plug on this come on let's
48:30hear it i'll hold it up this is our book it's called party people we just wrote it it just came
48:37out like two weeks ago and it is to help simplify for hosting throwing parties so that you can enjoy
48:43your guests and you get to enjoy the party too oh brie they're playing you off now they're playing you
48:47off no no no no no no you can buy anywhere on our socials and it's also on audible oh it's on
48:52instagram and we made these cups too they're postable yeah repurpose i don't care about that music i'll
48:57keep going and that's the way it's great thank you everyone thank you
49:13so
49:20so
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