π³ Be My Guest with Ina Garten (2022) - Season 7 Episode 2
Pull up a chair and join Ina Garten for intimate conversations, delicious recipes, and heartfelt moments. In Episode [2], [brief hook: see episode-specific hooks below]. From kitchen wisdom to life lessons, discover what happens when great food meets even greater company.
πΉ Episode Highlights:
β’ [E01 Hook: "Ina welcomes a special guest for cozy conversation & comfort food"]
β’ [E02 Hook: "Kitchen secrets revealed: recipes, stories & soulful connection"]
β’ Signature moments: Ina's warmth, guest chemistry & mouthwatering dishes
β’ Behind-the-scenes: the joy of cooking together, laughing often, living well
β’ Takeaway inspiration: simple recipes, meaningful moments, Barefoot Contessa style
πΉ Series Info:
β’ Format: Food Talk Show / Lifestyle / Interview Series
β’ Original Network: Food Network / Discovery+ / Max (International)
β’ Series Launch: 2022 | Season: 7 | Episodes: 1-2
β’ Host: Ina Garten (The Barefoot Contessa)
β’ Setting: Ina's Home Kitchen β East Hampton, New York
β’ Language: English (Original Audio) + Subtitles Available
β’ Runtime: ~30 minutes (full) | Clip/Highlight version: ~8-12 min
π§ Prefer audio? Listen to Be My Guest recaps & food podcasts on Spotify, Apple Podcasts.
π Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "What's YOUR favorite Ina Garten recipe? ππ" Turn on notifications π so you never miss the next guest!
#BeMyGuest #InaGarten #BarefootContessa #FoodTalkShow #FoodNetwork #S7E[X] #ComfortFood #LifestyleTV #CookingWithIna #BingeWatch #Foodie #KitchenStories
β οΈ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "Be My Guest with Ina Garten" belong to Food Network, Discovery Inc., and Ina Garten Productions. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Pull up a chair and join Ina Garten for intimate conversations, delicious recipes, and heartfelt moments. In Episode [2], [brief hook: see episode-specific hooks below]. From kitchen wisdom to life lessons, discover what happens when great food meets even greater company.
πΉ Episode Highlights:
β’ [E01 Hook: "Ina welcomes a special guest for cozy conversation & comfort food"]
β’ [E02 Hook: "Kitchen secrets revealed: recipes, stories & soulful connection"]
β’ Signature moments: Ina's warmth, guest chemistry & mouthwatering dishes
β’ Behind-the-scenes: the joy of cooking together, laughing often, living well
β’ Takeaway inspiration: simple recipes, meaningful moments, Barefoot Contessa style
πΉ Series Info:
β’ Format: Food Talk Show / Lifestyle / Interview Series
β’ Original Network: Food Network / Discovery+ / Max (International)
β’ Series Launch: 2022 | Season: 7 | Episodes: 1-2
β’ Host: Ina Garten (The Barefoot Contessa)
β’ Setting: Ina's Home Kitchen β East Hampton, New York
β’ Language: English (Original Audio) + Subtitles Available
β’ Runtime: ~30 minutes (full) | Clip/Highlight version: ~8-12 min
π§ Prefer audio? Listen to Be My Guest recaps & food podcasts on Spotify, Apple Podcasts.
π Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "What's YOUR favorite Ina Garten recipe? ππ" Turn on notifications π so you never miss the next guest!
#BeMyGuest #InaGarten #BarefootContessa #FoodTalkShow #FoodNetwork #S7E[X] #ComfortFood #LifestyleTV #CookingWithIna #BingeWatch #Foodie #KitchenStories
β οΈ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "Be My Guest with Ina Garten" belong to Food Network, Discovery Inc., and Ina Garten Productions. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Category
πΉ
FunTranscript
00:00I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation, and lots of
00:07fun.
00:07The amazing, award-winning musician and composer, John Batiste, is joining me for a wonderful day at the barn.
00:14He's a big PB&J fan, so I'm making my peanut butter and jelly bars.
00:21I guess it's okay.
00:23Oh, yeah.
00:25Then John's taking over the kitchen and showing me how to make his mom's famous Louisiana-style red beans.
00:31Oh, we in the playoff now. Be my guest.
00:40The insanely talented musician, John Batiste, is coming to spend the day at the barn with me.
00:45And I understand he likes peanut butter and jelly sandwiches, so I thought, wouldn't it be great to make peanut
00:49butter and jelly bars for him?
00:51So, this is what I've done. I've got butter and sugar mixing in here.
00:54I'm going to add a teaspoon of vanilla.
00:58Okay, next is two eggs.
01:00Basically, what I'm doing is I'm making a shortbread with lots of peanut butter in it.
01:05Okay, so that's the eggs.
01:06And now I'm going to add two cups of smooth peanut butter.
01:10It's a lot of peanut butter.
01:12Okay, next are the dry ingredients.
01:14So, three cups of flour, all-purpose flour, one teaspoon of baking powder, and one and a half teaspoons of
01:22salt.
01:24Okay, I'm just going to sift these together.
01:26And while I sift them, let me tell you about John Batiste.
01:29John Batiste is an incredible composer, singer, soul writer, multi-instrumentalist, and band leader.
01:37Born in Louisiana, when he was just eight years old, he played drums in his family's legendary Batiste Brothers band
01:44before switching to piano and then going on to study jazz and classical music at Juilliard.
01:50He formed his band Stay Human, famous for their impromptu street performances called Love Riots, who became Stephen Colbert's much
01:59-loved house band on The Late Show.
02:01John is famous for his unique mix of classical, jazz, and modern music styles, and has written and performed a
02:09symphony documented into the film American Symphony.
02:13He's recorded chart-topping albums, and he has won many prestigious awards, including an Oscar, an Emmy, a Golden Globe,
02:21and seven Grammys.
02:23John is married to best-selling writer Suleika Jouard.
02:26They've known each other since they were teenagers, and John's been at her side throughout her long battle with cancer.
02:33John's done so much from acting, performing at the Super Bowl, and receiving honorary degrees.
02:39I mean, talk about talented.
02:42Isn't he amazing?
02:43Okay, now the dry ingredients.
02:45Make it low enough that it's not going all over the place.
02:50I want all the flour in the bowl, not on me.
02:54Okay, so that's the dough.
02:55So what I'm going to do is take two-thirds of this and spread it into a pan.
02:59Got the baking pan all greased and floured.
03:02And then I'm going to save a third of it and use it for the topping, you'll see.
03:06This is great dough.
03:07Okay, it's a little sticky, so I'm going to use floured hands to press it in.
03:11Don't have to roll it out.
03:12It doesn't have to be fancy.
03:14Okay, next comes the jelly part.
03:16And I actually use raspberry preserves.
03:18I need one and a half cups.
03:20I'm just going to spread it out.
03:23This makes a lot of peanut butter and jelly bars.
03:26Okay, that should be right.
03:27Okay, that's the jam.
03:29Now what I'm going to do is take little dollops of the rest of the dough and put it right
03:34on top.
03:35Okay, here I go.
03:38Okay, that's the topping.
03:39One more thing for texture is I've got chopped salted peanuts.
03:43I'm just going to sprinkle it on top.
03:47Okay, ready for the oven.
03:50These are going to bake 350 degrees for 45 minutes, and then I'll be ready when John gets here.
03:55Ha, ha, ha!
03:57We're going to CI.
03:58I got my instrument.
04:03And it's going to be a beautiful day.
04:05And I'm very excited.
04:06I'm very, very excited.
04:10These are the peanut butter and jelly bars.
04:12They smell so good.
04:13So they've baked and cooled, and now I'm just going to cut them up in squares.
04:20And I think we're pulling up to the house right now.
04:23Oh, I know.
04:24Oh, I know.
04:30Okay, you think three is enough for two of us?
04:32Probably.
04:34Okay, one more.
04:36Oh, I ain't got a nice situation.
04:40Ah!
04:41Oh, nice bush.
04:43I ain't a garden with the garden.
04:45Ha, ha!
04:46Oh, I ain't, uh...
04:51Okay, got some hot water for tea?
04:55Oh, well, let me just go ahead on.
04:58Oh, I ain't, uh...
05:01Oh, I think I hear John.
05:03Oh, I know.
05:04I'm so happy to see you.
05:07Oh, hello.
05:08Thank you so much for coming.
05:10Great to be here.
05:11What did you bring?
05:12Oh, look at this.
05:13This is my instrument, my harmonoboard.
05:18I just can't believe you can play that without seeing the keyboard.
05:21Oh, yeah.
05:22That's incredible.
05:23I had carried it around for many years.
05:25So I made something I think you might like.
05:27Ah.
05:28You and I both like comfort food, right?
05:30Yes.
05:30And I understand peanut butter and jelly is yours.
05:32Is that right?
05:33Oh, yes, yes.
05:34So I made peanut butter and jelly bars.
05:35Oh, my goodness.
05:38I love the way that they look and the concept of them,
05:42and I think it will continue once they're in my mouth.
05:45So what did peanut butter and jelly mean to you?
05:48Is that what you had as a kid?
05:49It's a comfort food.
05:49It's very consistent.
05:51It's cons... absolutely.
05:52You know what it's going to be every time.
05:54Well, I hope you like it.
05:55Thank you so much for making my favorite.
05:58If you don't like this, I'm in trouble, so...
06:00Oh, I think it'd be hard to do...
06:06Ooh...
06:07I guess it's okay.
06:08Oh, yeah.
06:10You're in a good vibe.
06:12Ooh, yeah, this is a good situation.
06:15It's a good situation.
06:17Wow.
06:18This is a great texture, great flavor, perfect.
06:22Well, it has to be intense, like music, but familiar.
06:26Definitely.
06:27Cheers.
06:27Cheers.
06:28Yeah, I know.
06:31I love that there's a song about me.
06:38I'm here with a musical genius, John Batiste.
06:42I'm so happy to see you.
06:44I'm glad to be here.
06:45Incredible.
06:45I mean, you've won so many awards.
06:47It's just astonishing.
06:49I love that picture where you had five Grammys for one album.
06:53It was just incredible.
06:54What did it feel like?
06:55It's a gift.
06:56I love to make music that changes who you are, and it changes the world around you, and
07:01it brings people together.
07:03Tell me, I love this term, and I'm not sure exactly what it is.
07:07What are love riots?
07:08Love riots are musical processionals where the band, my band, will move and play, and
07:16we'll gather people along, and we'll sometimes bring people who have a certain energy.
07:20You know, we call those crowd pushers.
07:22Movers, spiritual shakers.
07:24Are we talking on the street?
07:26On the street, in subways, everywhere.
07:28It comes from the tradition of New Orleans' second line, but I created my own ritual based
07:33on that.
07:34And it started, I think, when you were at Juilliard, right?
07:38Yeah, yeah.
07:38And you would, I mean, you were doing this classical music, you know, learning everything you
07:42could, and then going to the subway and having love riots.
07:45Yeah, you know, I was a disruptor from the inside.
07:49I went to Juilliard, but, you know, I grew up in a family of musicians who were my mentors
07:54were all about exploring the music, experimenting with music, pushing the boundaries of it, mixing
07:59and matching things to your expression.
08:01So tell me about American Symphony.
08:03How did that come about?
08:04So I decided to create a brand new vision of what a symphony orchestra is.
08:11So I took the symphony, the classical symphony you'll see, and I melded it to create this
08:17new age orchestra of indigenous folk musicians and marching band musicians and, you know,
08:22modular synth programmers.
08:25There's never been this collection of musicians in this way for one night only performance.
08:31And the approach was really to make something that was pluribus unum out of many one.
08:37And in the middle of it, you had a surprise, didn't you?
08:40Well, the power on stage goes out.
08:45Power went out.
08:47Nobody knows.
08:48So what did you do?
08:49And I started to improvise on the piano, and I stalled for maybe 20 minutes, 15 or 20 minutes
08:54or so, until the power came on.
08:56That moment felt as if everything could fall apart and never happen again.
09:06That's just one of those instinct moments, I guess.
09:09And that's where you find out that you're better than even you imagined, right?
09:13Yeah, you got to learn.
09:14What is that for you in terms of your craft?
09:17Do you see it as a craft or do you see it more as a labor of love?
09:21How do you see getting better at it?
09:23Because for me, those moments, I live for those even though I dread those.
09:28Every time I have a dinner party, I always think I'm never going to be able to do this.
09:33I give myself a challenge, and I always think, oh, it's going to be a total disaster.
09:39And when it's done, and everybody has a wonderful time, and the food is delicious, I'm like, whew.
09:46I mean, it's not playing in front of an audience without any preparation, but in my own small
09:52way, it is.
09:53Do you see similarities between food and music?
09:55I see certain food, certain foundational foods as key centers.
10:02Yeah.
10:02Like rice is C major.
10:04Do you really?
10:05Yeah, it's just like, you know, rice.
10:07Yeah.
10:07You know, it's just like.
10:12It's like the base of it.
10:13And then you got pasta.
10:17D flat.
10:22You hear it?
10:23I love that.
10:24I love that you see this food.
10:26It's all about finding how to blend the elements just like a good dish.
10:34Yeah.
10:34What engages you more, writing music or playing music?
10:37Or is it basically the same thing?
10:39I love to rehearse.
10:40I love to record also.
10:42But I really love to rehearse.
10:47You really can get inside the music and it is a moment where the musicians can experiment
10:54and you can be raw.
10:55You can be raw.
10:56You can just find it.
10:59Your lovely wife, Suleika, and you have had such a love story, but it's been the highest
11:04highs and the lowest lows.
11:06She's had such terrible health problems.
11:08How do you take care of each other?
11:10Yes.
11:11Well, you know, creativity and using that as an act of survival through her journaling practice,
11:20through her memoirs, through her painting, for me, composition, obviously performance.
11:24And we're just grateful to God that we have this blessing of each other and the art to use as
11:30this superpower.
11:32And we try to marshal that superpower to also illuminate the path for other people who are going through stuff.
11:37Everybody, as Suleika says, has life interruptions, a not regularly scheduled programming.
11:45That's a great description.
11:46You know.
11:47Exactly.
11:47Not what you planned.
11:48So you gave one of the most extraordinary commencement speeches I've ever heard.
11:53And you advised the students to make a list of words that describe them and then connect the dots.
12:01And that's the way their lives should go.
12:03When you make those connections, that's your integrity.
12:08When you make those connections, that's who you are in its rawest sense.
12:13And you gave a list of who you were.
12:15Do you remember what the words were?
12:18Petrichor, Forrest Gump, New Orleans foods like red beans and rice.
12:23Oh, yeah.
12:24You ever had New Orleans-style red beans and rice?
12:25I've never had New Orleans-style red beans and rice.
12:28Oh.
12:29Am I in for a treat?
12:30Yeah, yeah.
12:32Whoa.
12:32Oh, oh, I know.
12:36Oh, I know.
12:40Oh, I know.
12:45You heard it?
12:46That's nice, aren't you?
12:47That was great.
12:48I heard something.
12:49I heard something.
12:50Do you sing?
12:52Oh, God.
12:53You sing harmonies, though?
12:54No, I don't sing at all.
12:55You sing harmonies?
12:56It's like we went like, yeah.
12:58And you went, yeah.
13:00Can't do it.
13:01Yeah.
13:01Can't do it.
13:02Wow.
13:03You don't sing.
13:04Horrifying.
13:05Wow.
13:06Yeah, yeah, yeah, yeah, yeah.
13:10What about that one?
13:11I can't do it.
13:13Never happened.
13:16There was one screaming from the room.
13:18Yeah, I feel it.
13:19I feel it.
13:20I love it.
13:25So John promised to show me his mother's red beans and rice.
13:28I've never had it, so here we go.
13:30So I think the pot's hot.
13:31Yeah, it's hot.
13:32What do you put in?
13:33You put some olive oil.
13:34It's three tablespoons.
13:36Oh, you know, I don't really use these things when I cook.
13:38I've never known how to measure anything, so just go for it.
13:41I just look at the situation.
13:43So then we just put all this in?
13:44Yeah, you put the vegetables in there.
13:46Okay, shall I do it?
13:47And just dump it in there.
13:47Just dump it in?
13:48Yeah.
13:49Just go for it?
13:49Yeah.
13:50Steph Curry.
13:51Oh.
13:52Oh, oh!
13:53Oh, ten points.
13:55Oh!
13:56That's fire.
13:58Okay.
13:59Oh!
14:00We in the playoffs now.
14:02You can't miss.
14:03And the garlic?
14:04Yeah, yeah.
14:04Okay.
14:05Put the garlic in there.
14:05Ooh, ooh, see that?
14:07And you've got to do it with some panache, some zest.
14:09Oh, I'm sorry.
14:10I'm just throwing it in.
14:11You've got to do it.
14:12That's why the music, when it's playing in the back.
14:15Okay, so that's the onions, celery, peppers, and garlic.
14:19Yes, and garlic.
14:20Okay.
14:20So these have to cook a little bit?
14:21Yeah, yeah, just for a little while.
14:23Not so long.
14:24Just saute them.
14:25But we should put some water in here now.
14:27Okay.
14:27Once you start to see them get a little bit soft and they're relaxing to the party.
14:32Yeah, just go ahead and dump that in there.
14:34Uh-oh.
14:34That's that.
14:35All of it?
14:36Yeah, yeah.
14:37Okay.
14:38There you go, hole in one.
14:39You can see the color of the water.
14:41Yeah.
14:41My mother would tell me, you know, you could tell the proportions by the color of the water.
14:47That should look like a swamp.
14:48Does that look like a swamp?
14:50Yeah.
14:50You ever been to the swamp?
14:51No.
14:54She looked like a swamp.
14:55I believe you, though.
14:56I'm trying to get you to sing.
14:57Oh, no, you're never going to get me to sing.
14:59Ever.
14:59What about if you just say the word one?
15:01One.
15:02One.
15:03One.
15:04Say it long.
15:04One.
15:05One.
15:06One.
15:07One.
15:07One.
15:08Oh, wait, you heard it?
15:09One singular sensation.
15:11Oh, see, it's happening.
15:15One.
15:16So these are red kidney beans?
15:17Red kidney beans.
15:18Okay.
15:18So now, you see it's already piping up, so I'm going to put the spices in.
15:22Again, there are measurements for this, but I'm just doing my thing.
15:26Okay.
15:26I think that's part of the charm of it, right?
15:28Yeah.
15:29So we're going to go in here.
15:31That's turmeric.
15:32That's a...
15:33It gives it like a deep flavor.
15:34Yeah.
15:34And that's not usually in everybody's recipe.
15:37Okay.
15:38That's a Catherine Baptiste special.
15:40So does your mother's red beans and rice come from her father?
15:43You know, so my mother is incredible because she is super curious and researches all types
15:49of different qualities in food and different cultures in food.
15:53She was an environmentalist before she retired.
15:56Yeah.
15:56So she would take all these traditional New Orleans recipes and reinvent them.
16:01Well, this is what you do.
16:02To make them.
16:03With music.
16:03Exactly.
16:04That's amazing.
16:05It's a similar...
16:05I got that from her.
16:07So John put in Cajun spices and this is cayenne pepper, which is really hot.
16:13Fire like cayenne.
16:15Anna.
16:16Where Anna.
16:17Get your attention.
16:19Yeah, yeah.
16:19You got to have it hot.
16:20Wait a minute.
16:21There's something on the board here.
16:22Yeah, yeah, yeah.
16:23That's a sprinkle of parsley.
16:24The parsley?
16:25Should I put it in?
16:26Yeah, you could believe a little bit of it out.
16:28You want some later.
16:29Okay.
16:30How's that?
16:31Yeah, that's a nice vibration.
16:32Woo!
16:34Look at it.
16:34Look.
16:35See it now?
16:35That's perfect.
16:36It's looking swampy.
16:37That's going to be a good batch.
16:40I never knew I wanted swampy food, but I do.
16:42Yeah, that's like a swampy one.
16:44Who that?
16:44Where you at?
16:45Uh-huh.
16:45So how long does this cook for?
16:46A couple hours.
16:47A couple of hours?
16:48Yeah.
16:48The longer it cooks, the more the flavor seep in.
16:51Yeah.
16:51You know the swamp.
16:52Yeah.
16:53It all comes together.
16:55Yeah.
16:55Simmer down.
16:56But I think you made one for us, right?
16:58Oh, yeah, yeah.
16:59Is it this one?
17:00Yeah.
17:00Yeah.
17:01Okay.
17:01Here we go.
17:02Let's see what this looks like.
17:03Let's see what we at.
17:05Ta-da!
17:06Woo!
17:07Is that what it looks like?
17:07You see how it all came together to a burgundy, reddish, brown, red bean.
17:12That looks amazing.
17:13Swamp bean.
17:15It's amazing that this becomes that, right?
17:18Yeah.
17:18So what's next?
17:19You want to mash some on the side because you want to have a...
17:22Oh, so it thickens it, right?
17:23Yeah.
17:24A base with some thickness and panache.
17:27Panache.
17:28I like panache.
17:28Yeah, see, look at that.
17:29You don't want it to be lethargic base like liquid rolling around on your plate.
17:34Then we put some sausages in it.
17:37This is like the last flavor cap so that unlocks superhero status for your beans.
17:43This is so good.
17:48So John and I are making his mother's red beans and rice, right?
17:52Wow.
17:53So what goes in next?
17:54You've got two kinds of sausages, right?
17:55Yeah, you put both of them in.
17:56Let's be adventurous.
17:57Turkey sausage.
17:58Turkey sausage?
17:59For the meat eaters, the carnivorous.
18:01And what kind of sausage is this?
18:02That's the andouille.
18:06How am I doing?
18:07Andouille.
18:08Yeah, andouille.
18:08That's the good stuff, right?
18:10Andouille, yeah, that's the good stuff.
18:11Great spice and great flavor.
18:13Yeah, yeah.
18:14Are these bay leaves going in?
18:15Yeah, you do the bay leaves.
18:16Bay leaves?
18:16Yeah.
18:17I like fresh bay leaves.
18:18And let's drop a little bit of that parsley in there.
18:20Okay, great.
18:21See that?
18:21Boom, boom, boom.
18:22Boom, boom, boom.
18:23Boom, boom, boom.
18:24Boom, boom, boom.
18:25You see that?
18:26That helps.
18:26It gives it more flavor, right?
18:28So I'll stir and use...
18:29And you...
18:31Boom, boom, boom, boom, boom.
18:32Boom, boom, boom.
18:34Stir it.
18:39Isn't that gorgeous?
18:40That's gorgeous.
18:40I love that.
18:42Okay.
18:42Okay, you see, this would take an hour or so, you know, the flavors to kind of come together.
18:47So I came last night.
18:49You broke in?
18:50Yeah, I broke in.
18:51You can break into my house anytime you want.
18:55That's not an invitation to anybody else.
18:57No, definitely not.
18:58Definitely not.
18:59And I made a batch...
19:01Oh, look at this.
19:02...that is advanced into the future of where this is heading.
19:06How about if I do this?
19:07I'll do the tough work here.
19:08Oh, you want to switch it?
19:09Whoa, whoa, whoa.
19:11Whoa, whoa.
19:11That's the whole swamp, Brendan.
19:13That's all of it.
19:14Okay.
19:15Gator country.
19:17Yeah.
19:18And this is after it's cooked.
19:20It's good and swampy.
19:21Yeah, yeah.
19:22You see that texture?
19:23Yeah.
19:23It's like a thick stew.
19:25Yes.
19:26Fabulous.
19:26And you put that over the rice.
19:27So the rice doesn't go in.
19:28It's served on top of the rice.
19:30Yeah, yeah, yeah.
19:30Much better idea.
19:31You see?
19:31So I have all this cooked rice in my little rice cooker.
19:34Boom.
19:35Boom.
19:37Like that?
19:37Yeah, yeah, yeah.
19:39Okay.
19:39That's a nice ratio, actually.
19:41Mm-hmm.
19:45How are we doing?
19:46Do you need a ladle?
19:47Yeah, if they have one.
19:48Yeah, I got a ladle.
19:50You're asking me if I have a ladle?
19:51Yeah, I'm Shluf.
19:52I'm Ina Garten.
19:53I know you got the ladles.
19:55Whoa.
19:57Whoa.
19:59Doctor?
19:59Hey, wow.
20:01Ladle?
20:03Great.
20:04Okay.
20:05Okay.
20:06Okay.
20:06This is going to be so good.
20:08Yes, indeed.
20:10I mean, how good does this look?
20:11Oh, my goodness.
20:12Would your mother approve?
20:13Yeah, yeah.
20:14Oh, would you take a picture and send it to her?
20:16Let's do a selfie with her red beans and rice.
20:19Okay, there we go.
20:20Look at that.
20:21Yeah.
20:22Oh, hey, Mom.
20:25Isn't that great?
20:26That's great.
20:27Cheers.
20:28What a dream.
20:29Mm-hmm.
20:31Oh, my God.
20:33That is crazy good.
20:34That is so...
20:35You just threw stuff in and it came out like this?
20:38Yeah, you got to feel it, huh?
20:40Are you going to play?
20:41In song.
20:42Oh, yeah.
20:44Oh, yeah.
20:45Oh, yeah.
20:53Oh, yeah.
20:53Oh, yeah.
20:53Oh, yeah.
20:54Oh, yeah.
20:54Oh, yeah.
20:54Oh, yeah.
20:56Oh, yeah.
20:56Oh, yeah.
20:57Oh, yeah.
20:57Oh, yeah.
21:00We cook.
21:01I've definitely been making this.
21:02We slam it.
21:03Oh, yeah.
21:03Oh, yeah.
21:03Oh, yeah.
21:03Oh, yeah.
21:04Oh, yeah.
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