00:00Apparently we're freezing and grating everything now.
00:02So I need to know if it's actually worth doing.
00:04For the pickle, we're taking a chip.
00:06I made this little everything bagel dip.
00:08Put a little bit of smear on that, add some caviar.
00:10Whoa, pickle!
00:13That's a chip you'll remember.
00:15For the jalapeno, we're gonna scramble an egg.
00:19Slap him.
00:19For the tomato, we have toast.
00:21Rub the garlic, olive oil,
00:23and then shave the fresh tomato on top of that.
00:27For the peach, I'm gonna try it on.
00:30Pound cake with a little bit of whipped Chantilly cream.
00:33Mm, peaches and cream.
00:36That makes sense.
00:37Trends are trends.
00:38This one makes sense on a molecular level.
00:41Chefs, you know what I mean.
00:42More than a trend that you see at a restaurant,
00:44now you can practice it at home.
