Lemon Spaghetti, Chocolate Truffles & Chef Amanda Freitag 🍋🍝

WEBVTT
00:00.031 --> 00:20.183
[SPEAKER_09]: Some guy that I've watched I can't think of his name now, but when he's mixing the pasta very vigorously He's from Italy, and he always says it's the sound of love and it's like because it's like they're We got
00:24.803 --> 00:30.868
[SPEAKER_00]: Pull up a chair and get ready for a good time with Michael Simon, Carla Hall, and Clinton Kelly.
00:33.981 --> 00:34.965
[SPEAKER_00]: Let's get into it.
00:37.983 --> 00:41.048
[SPEAKER_05]: Hello, hello, and welcome to shoot up.
00:41.088 --> 00:44.633
[SPEAKER_05]: This is the Valentine's week.
00:44.673 --> 00:45.795
[SPEAKER_05]: Yeah, okay, let me just say.
00:45.835 --> 00:47.357
[SPEAKER_05]: First of all, I have my piece of paper.
00:47.738 --> 00:53.166
[SPEAKER_05]: Secondly, I want to say Valentine's week finale, but it says Valentine's Day, so I'm editing in real time.
00:53.687 --> 00:55.690
[SPEAKER_05]: So, but it's Valentine's week finale.
00:55.710 --> 00:55.790
[SPEAKER_05]: Yes.
00:56.130 --> 00:57.993
[SPEAKER_07]: You're doing a fine job.
00:58.013 --> 00:58.955
[SPEAKER_07]: This is going great.
00:59.175 --> 01:01.138
[SPEAKER_07]: Three, nine seconds in, you're now in here.
01:02.975 --> 01:04.497
[SPEAKER_07]: You're in a great and self-rightened, right?
01:04.517 --> 01:06.679
[SPEAKER_05]: Because I thought it was so good.
01:06.699 --> 01:12.765
[SPEAKER_05]: If the one-hall day worth food is the love language, it's nobody's pretending that a salad is romantic.
01:13.246 --> 01:15.628
[SPEAKER_07]: Carlos, you're the one who reads the name of the gift.
01:15.648 --> 01:15.848
[SPEAKER_05]: I like it.
01:15.868 --> 01:16.969
[SPEAKER_05]: I like it.
01:17.210 --> 01:19.852
[SPEAKER_05]: But those of you who are listening, you don't even see this happening.
01:20.873 --> 01:21.614
[SPEAKER_05]: I'm Carl Hallit.
01:21.634 --> 01:23.676
[SPEAKER_05]: I'm Joan to my Valentine's Day.
01:24.157 --> 01:26.679
[SPEAKER_05]: People, I've got Clinton Kelly.
01:27.000 --> 01:27.941
[SPEAKER_05]: Yes.
01:28.241 --> 01:30.463
[SPEAKER_05]: Who can flirt with a special, and make it look cool.
01:31.204 --> 01:32.205
[SPEAKER_07]: Don't.
01:32.185 --> 01:34.889
[SPEAKER_07]: And don't tell me because I like it.
01:34.909 --> 01:42.238
[SPEAKER_05]: And then, down to the front left, I have Michael Saturday, the man who believes every love story starts with a good olive oil and ends with a chocolate chip cookie.
01:43.280 --> 02:01.804
[SPEAKER_05]: Ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-
02:02.341 --> 02:05.606
[SPEAKER_05]: Tomorrow is Valentine's Day, which means we're celebrating big.
02:05.706 --> 02:07.428
[SPEAKER_05]: And Michael didn't just bring a dish today.
02:07.468 --> 02:11.214
[SPEAKER_05]: He brought one of our favorite people in the whole life world.
02:11.634 --> 02:12.996
[SPEAKER_05]: Michael, what are you making?
02:13.116 --> 02:15.239
[SPEAKER_05]: And tell us who is making it with you.
02:15.259 --> 02:18.023
[SPEAKER_09]: Carl, I'm going to show you this is what Nick wrote.
02:18.304 --> 02:20.146
[SPEAKER_09]: See, watch this.
02:20.186 --> 02:21.027
[SPEAKER_09]: Watch what I do here.
02:21.348 --> 02:22.830
[SPEAKER_09]: All right, so Carl, all.
02:23.435 --> 02:24.457
[SPEAKER_09]: Here's what we got going.
02:24.477 --> 02:37.187
[SPEAKER_09]: I'm at each other where I think I'm on Valentine's Day or I'm like maybe I'm in a little bit of trouble or I'm maybe I think there's a possibility after 32 years that we're gonna have some sexy time.
02:37.588 --> 02:41.697
[SPEAKER_09]: This is my go-to dish to get Liz.
02:42.132 --> 02:43.214
[SPEAKER_09]: like to be a little bit.
02:43.535 --> 02:47.043
[SPEAKER_09]: So Nick said to me, what are you gonna make on Valentine's Day?
02:47.464 --> 02:48.065
[SPEAKER_09]: What's the dish?
02:48.165 --> 02:50.891
[SPEAKER_09]: And I said, oh, for Liz, it's easy, it's 11 pasta.
02:51.292 --> 02:55.361
[SPEAKER_09]: Like I make 11 pasta, it's kind of like a catch-up up able with a lot of 11, you know.
02:56.062 --> 02:58.227
[SPEAKER_09]: If I want a 50% chance, I do a straight.
02:58.247 --> 03:01.474
[SPEAKER_09]: 75% chance, you know.
03:01.454 --> 03:05.118
[SPEAKER_09]: Maybe I add a little something something in there, like, you know, you never know.
03:05.158 --> 03:07.040
[SPEAKER_09]: Maybe a little something special.
03:07.060 --> 03:07.461
[SPEAKER_09]: Well, 90%.
03:07.481 --> 03:07.681
[SPEAKER_09]: 90%.
03:07.941 --> 03:08.262
[SPEAKER_09]: We eat.
03:08.382 --> 03:09.663
[SPEAKER_09]: What are you talking about?
03:09.683 --> 03:09.824
[SPEAKER_09]: We eat.
03:09.904 --> 03:11.265
[SPEAKER_09]: Like, there's some Bull Target.
03:11.305 --> 03:12.507
[SPEAKER_09]: But Target will target.
03:12.747 --> 03:13.027
[SPEAKER_09]: Okay.
03:13.087 --> 03:13.488
[SPEAKER_07]: Nancy.
03:13.888 --> 03:15.890
[SPEAKER_09]: 95% chance.
03:16.711 --> 03:19.034
[SPEAKER_09]: Caviar and a gin martini.
03:19.054 --> 03:19.595
[SPEAKER_09]: Oh, wow.
03:19.615 --> 03:20.396
[SPEAKER_09]: 95 Caviar.
03:20.416 --> 03:23.479
[SPEAKER_09]: 99.9 gin martini.
03:23.459 --> 03:25.804
[SPEAKER_09]: So, we're kind of laughing about it.
03:26.666 --> 03:30.635
[SPEAKER_09]: And then he's like, oh, man, a man of fri-tex going to be on that show.
03:30.695 --> 03:32.779
[SPEAKER_09]: I said, ask Amanda what she wants to make.
03:33.381 --> 03:37.931
[SPEAKER_09]: For our Valentine's Day show, and then the text me back, did you talk to Amanda yet?
03:38.051 --> 03:40.135
[SPEAKER_09]: I said, no, he goes, she wants to make a woman.
03:40.196 --> 03:40.877
[SPEAKER_09]: But, fuck.
03:40.857 --> 03:44.180
[SPEAKER_09]: So what are the chances?
03:44.300 --> 03:49.265
[SPEAKER_09]: So without further ado, one of my favorite people, we've known each other for a long time.
03:49.325 --> 03:56.972
[SPEAKER_09]: Now, incredible chef, incredible person, has been a team-seater-on-chop, you've seen her all over the food network.
03:56.992 --> 04:00.114
[SPEAKER_09]: But she's just, she's one of those people that lights up a room.
04:00.154 --> 04:02.937
[SPEAKER_09]: Always has like a giant smile on her face.
04:03.057 --> 04:05.139
[SPEAKER_09]: She makes me happy the minute I see her.
04:05.499 --> 04:08.802
[SPEAKER_09]: So without further ado, I want to bring in the fabulous Amanda Frighten.
04:08.962 --> 04:10.864
[SPEAKER_06]: Amanda!
04:10.844 --> 04:13.066
[SPEAKER_06]: for that intro.
04:13.287 --> 04:15.048
[SPEAKER_06]: Welcome to the YouTube channel.
04:15.068 --> 04:15.849
[SPEAKER_06]: It's so good to see you.
04:15.869 --> 04:16.690
[SPEAKER_05]: From my arms.
04:16.890 --> 04:17.711
[SPEAKER_06]: Hi.
04:18.032 --> 04:19.173
[SPEAKER_02]: I love you guys.
04:19.633 --> 04:20.634
[SPEAKER_02]: I'll be back soon.
04:20.654 --> 04:21.796
[SPEAKER_02]: You saw me a dish before?
04:21.816 --> 04:22.236
[SPEAKER_02]: Oh, good.
04:22.276 --> 04:24.578
[SPEAKER_02]: That's a good dish.
04:24.999 --> 04:25.519
[SPEAKER_02]: I love it.
04:25.539 --> 04:26.621
[SPEAKER_08]: You're also one of the best huggers.
04:26.761 --> 04:27.622
[SPEAKER_08]: You give a hug.
04:27.642 --> 04:28.823
[SPEAKER_08]: Yeah, it's never this.
04:28.843 --> 04:29.323
[SPEAKER_08]: It's never this.
04:29.343 --> 04:31.946
[SPEAKER_08]: No, it's like, it's your own.
04:32.827 --> 04:32.987
[SPEAKER_02]: Yeah.
04:33.067 --> 04:33.488
[SPEAKER_02]: Awesome.
04:33.508 --> 04:35.090
[SPEAKER_02]: All the time today, baby.
04:35.170 --> 04:35.930
[SPEAKER_09]: You're my favorite.
04:35.950 --> 04:36.531
[SPEAKER_09]: Oh, God.
04:36.511 --> 04:41.019
[SPEAKER_02]: So, tell me, Liz's love's lemon.
04:41.099 --> 04:41.900
[SPEAKER_09]: Liz's love's lemon.
04:41.981 --> 04:50.315
[SPEAKER_09]: Yes, it's like, a lemon, like, there is in 30 plus years, there's never been a thing I made for, where I swear to God, she said, how do you like it?
04:50.335 --> 04:51.717
[SPEAKER_09]: Like a new man you write on whatever.
04:51.758 --> 04:54.382
[SPEAKER_09]: Like, she's a som, she has like that magic belt.
04:54.402 --> 04:54.823
[SPEAKER_09]: How do you like it?
04:55.183 --> 04:56.145
[SPEAKER_09]: Could you just a little bit of lemon?
04:56.205 --> 04:56.646
[SPEAKER_09]: I'm like,
04:57.638 --> 05:27.139
[SPEAKER_09]: It doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it doesn't need lemon, it
05:27.119 --> 05:27.840
[SPEAKER_02]: I can't either.
05:28.000 --> 05:28.941
[SPEAKER_02]: Lemon, I'm an olive oil.
05:28.961 --> 05:29.702
[SPEAKER_05]: Yeah, right?
05:29.762 --> 05:30.643
[SPEAKER_05]: That's it.
05:30.663 --> 05:34.748
[SPEAKER_05]: I would say lemon is my desert island ingredient, and I'm always saying I love a good pucker.
05:35.308 --> 05:36.590
[SPEAKER_05]: I love lemon.
05:36.610 --> 05:37.951
[SPEAKER_05]: A good pucker.
05:42.196 --> 05:42.596
[SPEAKER_07]: Pucker.
05:42.616 --> 05:44.839
[SPEAKER_04]: But I don't think that's going to be a good pucker.
05:44.859 --> 05:47.081
[SPEAKER_07]: I don't think that's going to be a good pucker.
05:47.141 --> 05:48.944
[SPEAKER_07]: Don't stop when you're a pucker goes.
05:48.964 --> 05:51.186
[SPEAKER_07]: You only have to explain the journey part of it, to God.
05:51.908 --> 05:53.731
[SPEAKER_02]: I think it's great in G over there.
05:53.791 --> 05:54.312
[SPEAKER_02]: Yeah, totally.
05:54.332 --> 05:57.857
[SPEAKER_09]: You know, I would make a dirty jokes all the time, Carla doesn't get a single one.
05:58.137 --> 06:00.761
[SPEAKER_02]: I just don't wish flies right over there.
06:00.861 --> 06:03.145
[SPEAKER_02]: You need somebody to ground you guys.
06:03.325 --> 06:03.866
[SPEAKER_08]: Exactly.
06:03.886 --> 06:05.108
[SPEAKER_08]: But Amanda, this is your recipe.
06:05.148 --> 06:05.869
[SPEAKER_08]: Not Michael's recipe.
06:05.929 --> 06:07.111
[SPEAKER_02]: Yes, this is her recipe.
06:07.131 --> 06:10.336
[SPEAKER_02]: I've made it on my video series ECA.
06:10.376 --> 06:10.656
[SPEAKER_02]: Yes.
06:10.876 --> 06:11.658
[SPEAKER_02]: Totally meant fire.
06:11.698 --> 06:12.980
[SPEAKER_08]: But you're so good by the way.
06:13.120 --> 06:13.841
[SPEAKER_02]: I love it.
06:13.861 --> 06:15.363
[SPEAKER_02]: It's a really important thing.
06:15.383 --> 06:17.967
[SPEAKER_02]: You started doing it in 2019.
06:17.947 --> 06:26.115
[SPEAKER_02]: As you know, sometimes when you want to pitch shows and you want them out there, and that doesn't always get out there, I was like, okay, I can do it myself.
06:26.195 --> 06:26.636
[SPEAKER_07]: Right.
06:26.656 --> 06:27.136
[SPEAKER_07]: Hey, we know that.
06:27.156 --> 06:27.937
[SPEAKER_02]: That's the blessing.
06:28.117 --> 06:28.898
[SPEAKER_09]: That's why we're here.
06:29.198 --> 06:30.360
[SPEAKER_02]: That's why we're here.
06:30.380 --> 06:34.023
[SPEAKER_09]: But you don't do it for people that haven't seen it, they should definitely tune it.
06:34.043 --> 06:35.004
[SPEAKER_09]: You're a great teacher.
06:35.064 --> 06:36.266
[SPEAKER_09]: Yeah.
06:36.326 --> 06:40.230
[SPEAKER_09]: And so to why I think all of us do, I think that's one thing we all share in common.
06:40.570 --> 06:44.494
[SPEAKER_09]: And it's like, I always love, like,
06:44.474 --> 06:52.881
[SPEAKER_09]: I know the restaurants are always great too because like you have to teach cooks to cook, you know, like there's a lot of great
06:53.080 --> 06:58.586
[SPEAKER_09]: But what makes to me a great chef is a great cook that's a great teacher.
06:58.706 --> 06:59.587
[SPEAKER_02]: Yes, I'm telling you.
06:59.607 --> 07:03.911
[SPEAKER_02]: Yes, that happens all the time with cooks who are good and then I want to promote them to two chefs.
07:03.991 --> 07:04.952
[SPEAKER_02]: I don't want to do it.
07:04.992 --> 07:10.578
[SPEAKER_02]: And it's like, well, if you can pass along those skills, then you are the leader of that kitchen.
07:11.179 --> 07:12.941
[SPEAKER_09]: You're the captain, the coach, whatever you want.
07:12.961 --> 07:13.041
[SPEAKER_02]: Yes.
07:13.081 --> 07:16.564
[SPEAKER_02]: And I love teaching people something that they think, oh, I'm never going to be able to make that.
07:16.644 --> 07:18.586
[SPEAKER_02]: And then all of a sudden, they're making it.
07:18.606 --> 07:20.168
[SPEAKER_02]: But she knows her cheesy, but I love it.
07:20.148 --> 07:20.910
[SPEAKER_09]: No, it's true.
07:21.010 --> 07:23.397
[SPEAKER_09]: And I think that's what your easiest fucker.
07:24.921 --> 07:25.061
[SPEAKER_09]: Yep.
07:25.142 --> 07:26.285
[SPEAKER_02]: I'm going to frighten that.
07:26.345 --> 07:27.989
[SPEAKER_09]: Yeah, I'm going to frighten that.
07:28.009 --> 07:32.301
[SPEAKER_09]: It's like I think what makes it so great is it.
07:33.108 --> 07:34.811
[SPEAKER_09]: Cooking is easier than people think.
07:34.971 --> 07:35.612
[SPEAKER_02]: That's what it is.
07:36.153 --> 07:36.874
[SPEAKER_02]: That's what it is.
07:36.974 --> 07:39.818
[SPEAKER_02]: I mean, and yes, of course, it's been intimidating all our lives.
07:39.879 --> 07:48.292
[SPEAKER_02]: I mean, I grew up with a lot of friendships, a lot of European chefs, who like to scream and yell at you and, you know, Iron Chef was very scary.
07:48.312 --> 07:49.454
[SPEAKER_09]: You and I grew up in the same way.
07:49.474 --> 07:51.116
[SPEAKER_02]: Yes, in the same genre.
07:51.236 --> 07:52.919
[SPEAKER_02]: But, you know, now it's approachable.
07:53.019 --> 07:55.343
[SPEAKER_02]: Now, you know, we still got to get people in the kitchen.
07:55.403 --> 07:55.964
[SPEAKER_02]: Right.
07:56.284 --> 07:57.286
[SPEAKER_02]: So, this is why we're here.
07:57.887 --> 07:59.850
[SPEAKER_02]: And I see there's pasta water in front of you.
07:59.870 --> 08:00.110
[SPEAKER_02]: Yes.
08:00.411 --> 08:01.292
[SPEAKER_02]: Who salted that?
08:01.272 --> 08:02.153
[SPEAKER_08]: That's a good question.
08:02.213 --> 08:03.074
[SPEAKER_08]: No one else.
08:03.094 --> 08:03.635
[SPEAKER_02]: Nobody else?
08:03.875 --> 08:05.157
[SPEAKER_02]: Okay, wait, hold up.
08:05.177 --> 08:05.818
[SPEAKER_02]: Wait a minute.
08:05.998 --> 08:07.019
[SPEAKER_02]: We got to taste this water.
08:07.320 --> 08:08.662
[SPEAKER_09]: Yeah, get in there.
08:08.782 --> 08:09.583
[SPEAKER_02]: I need a spoon.
08:09.883 --> 08:10.524
[SPEAKER_02]: Right.
08:10.544 --> 08:12.847
[SPEAKER_09]: There's, yeah, there's no, it just plain old jerseys.
08:13.127 --> 08:14.489
[SPEAKER_09]: I mean, you grew up in the jerseys.
08:14.509 --> 08:16.492
[SPEAKER_09]: So this is just good old fashioned jerseys water.
08:17.833 --> 08:19.355
[SPEAKER_02]: There's you waters pretty salty.
08:22.419 --> 08:23.200
[SPEAKER_02]: I think it needs more.
08:23.260 --> 08:23.981
[SPEAKER_02]: Yeah, more.
08:24.001 --> 08:27.205
[SPEAKER_02]: Okay, wait, what's the, okay, what do you think pasta water should taste like?
08:27.646 --> 08:28.427
[SPEAKER_09]: Like to see.
08:28.745 --> 08:29.807
[SPEAKER_09]: I'm gonna say that too.
08:30.367 --> 08:33.893
[SPEAKER_09]: I feel like it should taste like a stock, like a chicken broth.
08:33.913 --> 08:57.469
[SPEAKER_02]: Ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding, ding
08:57.449 --> 08:59.892
[SPEAKER_02]: We don't just make pasta and poor sauce over it.
09:00.152 --> 09:01.654
[SPEAKER_02]: Everything happens in the pan.
09:01.754 --> 09:03.456
[SPEAKER_02]: So what's part of the sauce?
09:03.476 --> 09:04.337
[SPEAKER_02]: Yeah, it's a water.
09:04.517 --> 09:04.797
[SPEAKER_02]: Yeah, a water.
09:04.817 --> 09:05.358
[SPEAKER_02]: Pasta water.
09:05.458 --> 09:05.778
[SPEAKER_02]: Yeah.
09:05.798 --> 09:07.160
[SPEAKER_02]: So it can't taste like the ocean.
09:07.180 --> 09:09.402
[SPEAKER_02]: Because then this will all be way too sweet.
09:09.422 --> 09:09.883
[SPEAKER_05]: Oh, that's true.
09:09.903 --> 09:11.404
[SPEAKER_05]: But this is perfectly salted.
09:11.565 --> 09:11.845
[SPEAKER_02]: Yeah.
09:12.205 --> 09:12.365
[SPEAKER_02]: Right?
09:12.385 --> 09:13.387
[SPEAKER_09]: You can taste it.
09:13.407 --> 09:16.530
[SPEAKER_09]: I think like when we say a lot of times, like, tastes like the sea a lot.
09:16.550 --> 09:20.074
[SPEAKER_09]: Like in our mind, that's what people take it a little too literally.
09:20.094 --> 09:20.955
[SPEAKER_02]: That's a good idea.
09:20.975 --> 09:22.316
[SPEAKER_02]: Green vegetables, yes.
09:22.436 --> 09:22.957
[SPEAKER_02]: Go for it.
09:23.217 --> 09:24.118
[SPEAKER_02]: OK, are you going to break that?
09:24.158 --> 09:24.739
[SPEAKER_02]: Pass it.
09:24.719 --> 09:26.341
[SPEAKER_09]: Yeah, right, yeah.
09:26.361 --> 09:27.063
[SPEAKER_09]: Yeah, yeah, yeah, yeah, yeah.
09:27.083 --> 09:28.625
[SPEAKER_09]: I can't even feel so you're kidding at it.
09:28.645 --> 09:29.406
[SPEAKER_09]: Yeah, I don't guess.
09:29.646 --> 09:30.027
[SPEAKER_02]: I know.
09:30.127 --> 09:32.331
[SPEAKER_09]: Could you put that sucker back on Boosey, Kay?
09:32.351 --> 09:32.591
[SPEAKER_09]: Okay.
09:32.791 --> 09:33.192
[SPEAKER_09]: We got this.
09:33.272 --> 09:33.933
[SPEAKER_09]: Look at this thing.
09:33.953 --> 09:35.075
[SPEAKER_06]: Three, two, one.
09:35.215 --> 09:38.420
[SPEAKER_06]: Boosey.
09:38.760 --> 09:39.241
[SPEAKER_08]: Thank you.
09:39.281 --> 09:39.682
[SPEAKER_02]: Thank you.
09:39.762 --> 09:40.363
[SPEAKER_02]: Thank you.
09:40.763 --> 09:42.486
[SPEAKER_02]: Are you doing the fashion on this show?
09:42.506 --> 09:47.674
[SPEAKER_08]: Oh, I thought that I had given up sort of, but then I lost seven pounds on the gasey of giant.
09:47.734 --> 09:49.537
[SPEAKER_08]: I started to put it a little more ever.
09:49.557 --> 09:51.880
[SPEAKER_02]: I mean, my job, but he told me, like, don't ever give up.
09:51.900 --> 09:52.601
[SPEAKER_02]: Are you kidding me?
09:52.621 --> 09:53.663
[SPEAKER_09]: No, he's not even taking it all.
09:53.643 --> 09:56.810
[SPEAKER_09]: Like a month ago, you was all frumpy.
09:56.890 --> 09:59.756
[SPEAKER_09]: I'm like, wow, if CK's not even dressing up at all.
09:59.776 --> 10:00.257
[SPEAKER_03]: Oh, I see it.
10:00.277 --> 10:01.821
[SPEAKER_09]: I'll come in if it's sweating.
10:02.141 --> 10:05.970
[SPEAKER_09]: One week in the gay soup diet, he would chop it and his back is fancy itself.
10:06.190 --> 10:06.711
[SPEAKER_02]: I love it.
10:07.152 --> 10:07.253
[SPEAKER_02]: Yeah.
10:07.273 --> 10:09.778
[SPEAKER_02]: I feel much better this way.
10:09.758 --> 10:10.359
[SPEAKER_09]: I know.
10:10.799 --> 10:14.244
[SPEAKER_09]: When he's dressed in front of me, the world's about to add it.
10:14.264 --> 10:14.985
[SPEAKER_02]: I feel so happy.
10:15.045 --> 10:16.046
[SPEAKER_02]: I might have been in a bunk who knows.
10:16.066 --> 10:17.548
[SPEAKER_09]: But then you've been noticing, man.
10:17.608 --> 10:18.069
[SPEAKER_09]: I'll put it in.
10:18.089 --> 10:19.050
[SPEAKER_02]: Pass the baton.
10:20.192 --> 10:20.532
[SPEAKER_02]: Okay.
10:20.572 --> 10:22.575
[SPEAKER_02]: So you're going to miss the getty in the summer?
10:22.615 --> 10:23.035
[SPEAKER_02]: Getty?
10:23.616 --> 10:24.197
[SPEAKER_08]: No.
10:24.577 --> 10:25.098
[SPEAKER_02]: No.
10:25.118 --> 10:26.059
[SPEAKER_02]: I don't want to start a timer.
10:26.159 --> 10:26.820
[SPEAKER_08]: Okay.
10:27.281 --> 10:27.381
[SPEAKER_02]: Okay.
10:27.982 --> 10:28.222
[SPEAKER_02]: Okay.
10:28.242 --> 10:31.306
[SPEAKER_02]: Here's my favorite thing about home cooks that ask this question.
10:31.646 --> 10:32.508
[SPEAKER_02]: How do you know when it's done?
10:32.808 --> 10:33.309
[SPEAKER_09]: When it's ready.
10:33.589 --> 10:34.050
[SPEAKER_02]: Thank you.
10:34.510 --> 10:35.952
[SPEAKER_02]: How do you know when it's ready?
10:35.932 --> 10:36.493
[SPEAKER_09]: when it's done.
10:37.094 --> 10:38.336
[SPEAKER_09]: Now you taste it, we check it.
10:38.356 --> 10:38.716
[SPEAKER_02]: Thank you.
10:38.736 --> 10:39.197
[SPEAKER_02]: You taste it.
10:39.217 --> 10:40.239
[SPEAKER_02]: You taste it.
10:40.339 --> 10:41.020
[SPEAKER_02]: You taste it.
10:41.341 --> 10:41.641
[SPEAKER_02]: Okay.
10:41.681 --> 10:44.205
[SPEAKER_02]: Because my stove is different than your stove.
10:44.225 --> 10:45.688
[SPEAKER_02]: This pot is a different size.
10:45.748 --> 10:46.389
[SPEAKER_02]: My water.
10:46.429 --> 10:47.390
[SPEAKER_02]: You're in Colorado.
10:47.450 --> 10:48.392
[SPEAKER_02]: We're in Jersey.
10:48.492 --> 10:50.555
[SPEAKER_02]: What's it's all different all the time.
10:50.976 --> 10:52.418
[SPEAKER_02]: So I'm going to hand those off to you.
10:52.859 --> 10:54.141
[SPEAKER_09]: I always think too.
10:54.181 --> 10:54.902
[SPEAKER_09]: It's like sometimes.
10:54.982 --> 10:59.009
[SPEAKER_09]: It's interesting because even earlier in the week, Clinton made a pasta.
10:59.750 --> 11:01.753
[SPEAKER_09]: And, you know, we cooked it to...
11:02.037 --> 11:02.519
[SPEAKER_09]: a time.
11:02.980 --> 11:03.081
[SPEAKER_09]: Yeah.
11:03.101 --> 11:04.285
[SPEAKER_09]: And it shouldn't have been done.
11:04.385 --> 11:05.007
[SPEAKER_09]: It wasn't ready.
11:05.188 --> 11:07.355
[SPEAKER_09]: You know, and like, he made it go another two minutes.
11:07.897 --> 11:11.710
[SPEAKER_09]: But I always feel like one of the great, like if you look at the box.
11:12.652 --> 11:14.794
[SPEAKER_09]: Cook it a couple minutes under the box and check it.
11:15.034 --> 11:16.396
[SPEAKER_09]: Like, it is a good check right now.
11:16.416 --> 11:16.996
[SPEAKER_02]: That's a good check.
11:17.036 --> 11:18.578
[SPEAKER_02]: We've got every pasta's different.
11:19.018 --> 11:21.320
[SPEAKER_02]: Every single pasta is different where we've got it.
11:21.340 --> 11:21.560
[SPEAKER_02]: Right.
11:21.580 --> 11:23.342
[SPEAKER_02]: What the shape of it, feel of it.
11:23.382 --> 11:24.863
[SPEAKER_02]: So just taste it, taste it, taste it.
11:24.924 --> 11:27.506
[SPEAKER_02]: So a big part of this recipe is pasta water.
11:27.926 --> 11:29.348
[SPEAKER_02]: But we'll get there.
11:29.388 --> 11:33.211
[SPEAKER_02]: Do you know that our favorite Mark Vettry chef in Philadelphia, yes?
11:33.331 --> 11:37.636
[SPEAKER_02]: He has at Firaela's a pasta water martini.
11:37.956 --> 11:38.817
[SPEAKER_02]: Oh, really?
11:38.877 --> 11:39.657
[SPEAKER_02]: So little weird.
11:40.018 --> 11:41.359
[SPEAKER_02]: It's a little strange.
11:41.339 --> 11:43.241
[SPEAKER_08]: But you have like, start G and salt.
11:43.261 --> 11:46.945
[SPEAKER_02]: It's salty, salty, and it has like viscosity.
11:47.025 --> 11:47.305
[SPEAKER_02]: Yeah, guys.
11:47.325 --> 11:48.447
[SPEAKER_02]: I've never been to sit on your desk.
11:48.467 --> 11:48.687
[SPEAKER_05]: Yeah.
11:48.707 --> 11:50.449
[SPEAKER_08]: Does he do it with gin or with the vodka?
11:50.849 --> 11:51.730
[SPEAKER_02]: Uh, vodka.
11:51.890 --> 11:53.572
[SPEAKER_02]: And it's really, really good.
11:53.772 --> 11:54.053
[SPEAKER_02]: Yeah.
11:54.313 --> 11:55.094
[SPEAKER_02]: Have you had it there?
11:55.354 --> 11:55.854
[SPEAKER_09]: Yeah.
11:55.874 --> 11:56.215
[SPEAKER_09]: Yeah.
11:56.275 --> 11:57.516
[SPEAKER_09]: He's like a brother.
11:58.017 --> 11:58.277
[SPEAKER_09]: Yeah.
11:58.297 --> 11:59.578
[SPEAKER_02]: He's like, yeah.
11:59.598 --> 12:01.821
[SPEAKER_09]: I talked to him in sports.
12:01.841 --> 12:02.321
[SPEAKER_09]: Absolutely.
12:02.341 --> 12:07.667
[SPEAKER_02]: Love that guy.
12:07.647 --> 12:15.254
[SPEAKER_08]: All right, if you are laughing, drooling, or yelling at us through your screen right now, then you're one of us and we love you for it.
12:15.694 --> 12:20.919
[SPEAKER_09]: So don't just watch the silence, hit that subscribe button on YouTube, or follow Rubber your listening.
12:20.939 --> 12:25.263
[SPEAKER_05]: Yeah, that way you don't miss when Clinton starts another red and cheese crusade.
12:25.803 --> 12:28.305
[SPEAKER_08]: Okay, or when Michael burns something on purpose.
12:28.405 --> 12:30.888
[SPEAKER_08]: Oh, whatever, it's called flavor-clinton.
12:30.908 --> 12:33.470
[SPEAKER_08]: Subscribe, follow, tell a friend, whatever it takes.
12:33.570 --> 12:37.013
[SPEAKER_02]: Marquee House, more comfort food, every week on chewed up.
12:37.482 --> 12:39.506
[SPEAKER_02]: So I'm just gonna, I'm putting everything in here.
12:39.887 --> 12:41.510
[SPEAKER_02]: I might just put the cream at the end.
12:41.570 --> 12:42.492
[SPEAKER_02]: We'll save a little butter.
12:42.612 --> 12:43.494
[SPEAKER_09]: Everybody in the pool.
12:43.754 --> 12:47.141
[SPEAKER_02]: Everybody in the pool, we're gonna put some zest if you want to zest into there.
12:47.762 --> 12:52.853
[SPEAKER_02]: We can, um, Greek for this to keep getting to where we wanted to get.
12:52.913 --> 12:55.418
[SPEAKER_02]: We can grite some palm, great more over.
12:55.999 --> 12:59.085
[SPEAKER_02]: But, I don't add garlic to mine.
12:59.335 --> 12:59.856
[SPEAKER_09]: Love that.
12:59.996 --> 13:01.698
[SPEAKER_02]: This is Valentine's Day, right?
13:01.718 --> 13:01.939
[SPEAKER_02]: Right.
13:01.959 --> 13:03.020
[SPEAKER_02]: It's visible.
13:03.040 --> 13:03.941
[SPEAKER_02]: Oh, yeah.
13:04.522 --> 13:04.883
[SPEAKER_02]: Right.
13:04.903 --> 13:05.483
[SPEAKER_02]: Right.
13:05.904 --> 13:06.885
[SPEAKER_09]: Yeah.
13:06.905 --> 13:07.747
[SPEAKER_09]: It's something too.
13:09.008 --> 13:09.249
[SPEAKER_09]: Right.
13:09.469 --> 13:13.575
[SPEAKER_09]: I think one of the big misconceptions about Italian from Italy.
13:13.675 --> 13:16.719
[SPEAKER_09]: Like in Italy, they use, they don't use a ton of garlic.
13:16.739 --> 13:17.981
[SPEAKER_09]: They don't use a ton of garlic.
13:18.141 --> 13:18.982
[SPEAKER_09]: They don't use a ton of garlic.
13:19.002 --> 13:20.103
[SPEAKER_02]: They don't use a ton of garlic.
13:20.124 --> 13:20.905
[SPEAKER_02]: They don't use a ton of garlic.
13:21.065 --> 13:21.966
[SPEAKER_02]: They don't use a ton of garlic.
13:22.186 --> 13:22.767
[SPEAKER_02]: Very Italian American.
13:22.787 --> 13:22.907
[SPEAKER_02]: Yeah.
13:22.927 --> 13:23.548
[SPEAKER_02]: I grew up in New Jersey.
13:23.568 --> 13:24.870
[SPEAKER_02]: I grew up on Red Cross Italian, but
13:24.850 --> 13:36.131
[SPEAKER_02]: You know, then I start to learn about authentic Italian and the regions of Italy, and then you sort of dig in to food You have different food and every region of Italy Mexico, we all know Mexican food.
13:36.692 --> 13:48.394
[SPEAKER_02]: There's so many different regions and there's so many different kinds of different kinds of different kinds like I just think you have to explore If you love that cuisine look around a little bit and find out that that's different everywhere and you can learn so I like I like
13:48.374 --> 13:56.963
[SPEAKER_09]: You could use classic recipes, but you could also take cues and learn lessons from different places and different regions in Hollywood, and that's, I think, what's so fun about it.
13:57.464 --> 14:14.121
[SPEAKER_09]: Like, I remember the first time I went to Italy, like, you know, now it's a long time ago, like 25, 30 years ago, I was just so amazed with it, wasn't what, like, you know, like the Cleveland American Italian food's just like, Jersey American Italians, you know, so what we grew up with, C.K.
14:14.141 --> 14:16.343
[SPEAKER_09]: Grot Long Island, same thing, you know, like...
14:16.363 --> 14:17.925
[SPEAKER_08]: Within Italian mothers, right?
14:17.905 --> 14:19.288
[SPEAKER_02]: What part of Long Island?
14:19.669 --> 14:21.113
[SPEAKER_08]: Poor Jefferson Stations, you know?
14:21.213 --> 14:22.416
[SPEAKER_08]: Poor St. You know, poor John?
14:22.436 --> 14:24.781
[SPEAKER_02]: I'm a culinary school boyfriend was from Port Washington.
14:24.982 --> 14:25.543
[SPEAKER_08]: Oh, okay.
14:25.563 --> 14:26.706
[SPEAKER_08]: It's about to happen, how are we?
14:26.746 --> 14:27.848
[SPEAKER_02]: Well, my first one, anyway.
14:30.014 --> 14:31.898
[SPEAKER_02]: The third one was from where?
14:34.375 --> 14:35.237
[SPEAKER_02]: first quarter.
14:35.477 --> 14:37.181
[SPEAKER_02]: I was the only woman, so.
14:37.241 --> 14:37.602
[SPEAKER_09]: I didn't.
14:38.704 --> 14:40.007
[SPEAKER_09]: I mean, what did you graduate?
14:40.047 --> 14:41.169
[SPEAKER_09]: What did you graduate?
14:41.189 --> 14:41.790
[SPEAKER_02]: Tell you that.
14:42.492 --> 14:44.095
[SPEAKER_09]: So it was around the same country.
14:44.496 --> 14:52.993
[SPEAKER_09]: But like at that time, when we went to culinary school, it was like, like, I think my graduate, like, graduate classes like 65 ish people.
14:53.133 --> 14:55.438
[SPEAKER_09]: I think we had three or four women in our class.
14:55.418 --> 15:01.885
[SPEAKER_09]: Yeah, oh yeah, that's shocking yeah, I guess it makes sense I mean now it's close to $5.50.50.
15:01.985 --> 15:19.524
[SPEAKER_02]: Yes, yeah, but when I went it was to your program only called or only you know there wasn't anything more than that so I liked it like that so it was a fun time culinary school and I spent some time in Port Washington.
15:20.966 --> 15:22.928
[SPEAKER_02]: Okay, I guess it's a department house.
15:25.270 --> 15:28.643
[SPEAKER_02]: And then, do you always use spaghetti for this?
15:28.784 --> 15:29.768
[SPEAKER_02]: There's my other question.
15:29.808 --> 15:34.065
[SPEAKER_02]: Do you ever do like Fettuccini or a different shape pasta?
15:34.653 --> 15:47.627
[SPEAKER_09]: I probably lean into spaghetti or linguiney more in this kind of dish, but there's, like, I'm kind, I know this isn't the right answer as an Italian, but like sometimes I just do what's in the house.
15:48.028 --> 15:58.099
[SPEAKER_09]: You know, or sometimes I'll make a flash or sometimes whatever, but it's like, if I look in the, if I look in the, in for dry pasta, we have Boocatini, I'm like, I'm using Boocatini.
15:58.119 --> 15:59.140
[SPEAKER_02]: You know, like, exactly.
15:59.160 --> 16:01.022
[SPEAKER_09]: Yeah, that's just how it's, what happened in the film.
16:01.062 --> 16:01.943
[SPEAKER_02]: I mean, you could,
16:01.923 --> 16:11.462
[SPEAKER_02]: You could beat your head against the wall to find out what shape goes with every song in Italy because it's door to door to door to door to door, different and every village and every no-not is different.
16:11.502 --> 16:18.215
[SPEAKER_09]: Like I always just think of it like delicate sauce, the noodle, hearty sauce, thicker noodle.
16:18.356 --> 16:18.857
[SPEAKER_02]: I like that.
16:18.877 --> 16:20.339
[SPEAKER_09]: That's kind of work my brain goes.
16:20.400 --> 16:24.167
[SPEAKER_09]: Like the thick of the noodle, the heart like, you know, like, all your nays.
16:24.147 --> 16:30.073
[SPEAKER_09]: Like, technically tell the boy in a, like, but like, rigotowny, like, all those things were great with boy in a, is they hold up for us?
16:30.313 --> 16:31.254
[SPEAKER_09]: Yeah, right.
16:31.454 --> 16:34.097
[SPEAKER_09]: But like, I wouldn't do anything to help boy in a, I see that.
16:34.117 --> 16:34.737
[SPEAKER_02]: I love that.
16:34.777 --> 16:36.719
[SPEAKER_02]: I think everybody should be listening to that.
16:36.779 --> 16:39.462
[SPEAKER_02]: That's an easy way to, like, match in Paris.
16:39.482 --> 16:43.065
[SPEAKER_09]: Thick-sauce, thick-noodle, thick-dainty, like, thin-sauce, thin-noodle.
16:43.085 --> 16:44.567
[SPEAKER_02]: Big hands, big noodle.
16:44.587 --> 16:46.649
[SPEAKER_02]: Yeah, that's exactly right.
16:46.669 --> 16:47.009
[SPEAKER_02]: Yes.
16:48.711 --> 16:49.231
[SPEAKER_09]: Oopsie.
16:50.673 --> 16:50.813
[SPEAKER_06]: Oopsie.
16:55.872 --> 16:57.695
[SPEAKER_02]: That's the most bad away from me.
16:57.715 --> 16:58.416
[SPEAKER_08]: Oh, that was bad away.
16:58.916 --> 17:00.158
[SPEAKER_02]: Karla, you're still with us.
17:00.178 --> 17:01.120
[SPEAKER_02]: You're still got it.
17:01.140 --> 17:01.680
[SPEAKER_02]: I love you.
17:01.741 --> 17:03.243
[SPEAKER_02]: Big hands, big gloves, I don't know.
17:03.263 --> 17:05.646
[SPEAKER_08]: Yeah, I am dying to know, I'm so you get into your process.
17:05.666 --> 17:09.051
[SPEAKER_08]: Are you planning on reducing the sauce on its own or are you going to wait for the last one?
17:09.071 --> 17:11.996
[SPEAKER_02]: I mean, I just wanted to melt the butter a little bit.
17:12.476 --> 17:14.579
[SPEAKER_02]: And then I'm going to put a touch of that cream.
17:14.599 --> 17:17.083
[SPEAKER_02]: I actually don't want it to go away.
17:17.103 --> 17:19.146
[SPEAKER_02]: I don't want this to reduce.
17:19.126 --> 17:29.736
[SPEAKER_02]: So I'm going to put a little bit of cream now and then the pasta is going to go in and then it's all just going to marry and then the cheese, to me the cheese brings it all together.
17:29.756 --> 17:30.577
[SPEAKER_06]: Right, right, right.
17:30.597 --> 17:39.445
[SPEAKER_02]: The cheese and the pasta water brings it all together and I tasted it now because I just wanted to see where we're at, right, like how sour.
17:39.465 --> 17:42.068
[SPEAKER_02]: I mean, I like it lemon forward.
17:42.088 --> 17:42.868
[SPEAKER_02]: Yeah, I really do.
17:42.928 --> 17:46.872
[SPEAKER_02]: And the problem is, I don't think a lot of people get that it has a sweetness to it.
17:46.852 --> 17:49.039
[SPEAKER_02]: Have you ever cracked a wheel of Parmesan?
17:49.059 --> 17:49.761
[SPEAKER_04]: Oh, yeah.
17:49.801 --> 17:52.750
[SPEAKER_02]: That first bite is sweet.
17:52.830 --> 17:56.180
[SPEAKER_02]: It's like, it's pineapple-y, it's fruity.
17:56.281 --> 17:58.347
[SPEAKER_09]: Well, it also hit, like, I always think, like, uh...
17:58.985 --> 18:01.869
[SPEAKER_09]: like that most great wheels of age parmesan tea.
18:01.889 --> 18:06.294
[SPEAKER_09]: They just, they're salty, they have some sweetness, like that huge mommy bomb.
18:06.314 --> 18:07.696
[SPEAKER_09]: They're like, there's so much of them.
18:08.017 --> 18:09.979
[SPEAKER_09]: They're so, how's your mood?
18:09.999 --> 18:11.321
[SPEAKER_07]: Flex, okay.
18:11.341 --> 18:13.323
[SPEAKER_01]: Yeah.
18:13.343 --> 18:13.504
[SPEAKER_01]: Yep.
18:13.684 --> 18:14.104
[SPEAKER_01]: Yeah.
18:14.124 --> 18:14.745
[SPEAKER_01]: Yeah.
18:15.606 --> 18:17.449
[SPEAKER_01]: We're doing Valentine's Day.
18:17.749 --> 18:20.833
[SPEAKER_06]: We're doing Valentine's Day.
18:20.853 --> 18:20.953
[UNKNOWN]: Yeah.
18:20.973 --> 18:21.534
[SPEAKER_02]: We're doing Valentine's Day.
18:21.554 --> 18:21.654
[SPEAKER_02]: Yeah.
18:21.674 --> 18:23.196
[SPEAKER_02]: We're doing Valentine's Day.
18:23.216 --> 18:23.316
[SPEAKER_02]: Yeah.
18:23.336 --> 18:23.897
[SPEAKER_02]: We're doing Valentine's Day.
18:23.917 --> 18:24.397
[SPEAKER_06]: Yeah.
18:24.417 --> 18:26.620
[SPEAKER_06]: We're doing Valentine's Day.
18:26.640 --> 18:26.740
[SPEAKER_06]: Yeah.
18:26.760 --> 18:27.962
[SPEAKER_02]: We're doing Valentine's Day.
18:30.068 --> 18:31.270
[SPEAKER_02]: I'm a dirty line cook.
18:31.290 --> 18:32.152
[SPEAKER_02]: That's really good.
18:32.192 --> 18:32.573
[SPEAKER_07]: Right.
18:32.593 --> 18:34.055
[SPEAKER_07]: I think you just sent that.
18:34.075 --> 18:34.657
[SPEAKER_09]: Yeah.
18:34.957 --> 18:36.440
[SPEAKER_09]: If that was true.
18:36.460 --> 18:37.622
[SPEAKER_09]: That was true.
18:37.923 --> 18:43.513
[SPEAKER_09]: If that was true, 95% of men in America would be walking in and walking in and walking in and walking.
18:43.533 --> 18:44.635
[SPEAKER_09]: Can't see a thing.
18:45.509 --> 18:48.453
[SPEAKER_02]: All right, let's go in with this where we got on pasta.
18:48.573 --> 18:49.434
[SPEAKER_08]: That's nice.
18:49.454 --> 18:50.215
[SPEAKER_02]: Oh, yeah.
18:50.536 --> 18:51.958
[SPEAKER_08]: Yeah, I think it's a little bit better.
18:52.018 --> 18:53.540
[SPEAKER_05]: Are you going to be finished looking at it in that?
18:53.640 --> 18:54.201
[SPEAKER_02]: Yes, I am.
18:54.221 --> 18:54.581
[SPEAKER_02]: I'm ready.
18:54.862 --> 18:56.544
[SPEAKER_02]: All right, so what we got?
18:56.584 --> 18:59.368
[SPEAKER_02]: We got a spider, we got a... Oh, we got tongs.
18:59.388 --> 18:59.929
[SPEAKER_02]: We got a spider.
18:59.949 --> 19:00.810
[SPEAKER_02]: We got a ladle.
19:00.850 --> 19:02.112
[SPEAKER_08]: Oh, yeah.
19:02.753 --> 19:04.215
[SPEAKER_08]: We can move that pot closer.
19:04.235 --> 19:05.316
[SPEAKER_08]: If we want to tongue it in.
19:05.336 --> 19:05.536
[SPEAKER_08]: Yeah.
19:05.576 --> 19:07.459
[SPEAKER_02]: Are we going to laden the tramp those are you?
19:07.659 --> 19:07.840
[SPEAKER_08]: Yeah.
19:07.860 --> 19:08.821
[SPEAKER_05]: I think we could tongue it in.
19:09.081 --> 19:09.602
[SPEAKER_05]: Tongues.
19:09.622 --> 19:12.546
[SPEAKER_05]: If you want the pie ricks to get some water, are you going to get that in a minute?
19:13.083 --> 19:25.077
[SPEAKER_02]: Well, what will happen is a lot of this pasta water will come with it, and if you are the drainage kind of pasta person, save some pasta water, because I know you've done this.
19:25.217 --> 19:30.663
[SPEAKER_02]: I know you've made pasta at home, you put the sauce with it, and you're like, oh shit, there's not enough sauce.
19:30.743 --> 19:33.306
[SPEAKER_02]: That pasta water will give you more sauce.
19:34.007 --> 19:38.152
[SPEAKER_02]: Okay, so whatever's left in the bottom there is her staff mail.
19:38.172 --> 19:40.795
[SPEAKER_02]: Great.
19:40.775 --> 19:41.877
[SPEAKER_02]: staff meal.
19:41.897 --> 19:44.622
[SPEAKER_02]: Okay, so now this is where the magic happens.
19:44.802 --> 19:52.957
[SPEAKER_09]: The nice of the great thing about this too, for those of you that you're watching, like, Manipul the pasta out the pasta is probably like two minutes away from being done.
19:52.977 --> 19:53.398
[SPEAKER_09]: Yeah.
19:53.418 --> 19:57.064
[SPEAKER_09]: And now she's going to finish cooking it in the sauce, which is going to do two things.
19:57.525 --> 20:01.332
[SPEAKER_09]: It's going to finish cooking the pasta, but it's also going to naturally thicken the sauce.
20:01.312 --> 20:04.695
[SPEAKER_09]: Because the pasta absorbs a little bit more of the water from the sauce, right?
20:04.715 --> 20:05.857
[SPEAKER_08]: So that's why the water.
20:05.997 --> 20:07.398
[SPEAKER_02]: And then this all comes together.
20:07.458 --> 20:14.345
[SPEAKER_02]: And you know, we see those higher and dried pulses have a lot of ridges on the outside or their rough, that's to drink sauce.
20:14.365 --> 20:16.107
[SPEAKER_05]: Yeah, it's to drink the sauce.
20:16.127 --> 20:20.612
[SPEAKER_05]: Well, you know, as you're talking about pasta and really romanticizing it, not in a bad way and a really good way.
20:20.712 --> 20:21.433
[SPEAKER_05]: Yes.
20:22.133 --> 20:25.817
[SPEAKER_05]: So to have the conversation can possibly be charming.
20:26.067 --> 20:29.110
[SPEAKER_05]: I mean, they're in the tramp.
20:29.130 --> 20:32.313
[SPEAKER_05]: We started thinking about, that's too little characters.
20:32.413 --> 20:34.595
[SPEAKER_08]: Have you ever done a lady in the tramp with anybody?
20:34.615 --> 20:35.055
[SPEAKER_02]: I have.
20:35.115 --> 20:37.397
[SPEAKER_02]: I was just going to mention the gentleman who I've done it with.
20:37.497 --> 20:39.119
[SPEAKER_02]: It was completely into the tonic.
20:40.480 --> 20:43.383
[SPEAKER_02]: Yes, somebody who does romanticize pasta very well.
20:43.623 --> 20:44.444
[SPEAKER_02]: It was Scott Conan.
20:44.864 --> 20:46.265
[SPEAKER_02]: Oh, he's great.
20:46.285 --> 20:49.108
[SPEAKER_02]: We were playing on the top set one day.
20:49.148 --> 20:50.589
[SPEAKER_02]: I think we're actually competing.
20:50.789 --> 20:56.074
[SPEAKER_02]: We're doing like what we used to do is called After Hours.
20:56.054 --> 20:58.319
[SPEAKER_09]: You know, Scotty's so hilarious.
20:58.419 --> 20:59.622
[SPEAKER_02]: Somebody took a photo.
20:59.923 --> 21:03.371
[SPEAKER_02]: Yeah, he, I mean, talk about pasta, right?
21:03.391 --> 21:04.573
[SPEAKER_02]: He knows everything.
21:04.613 --> 21:07.560
[SPEAKER_02]: He's the man he really does make it sexy.
21:07.700 --> 21:10.046
[SPEAKER_09]: Yeah, him and Mark, I like to be there like that too.
21:10.487 --> 21:11.208
[SPEAKER_02]: Exactly, you know.
21:11.429 --> 21:14.215
[SPEAKER_02]: So I'm going to turn this off now.
21:14.566 --> 21:19.136
[SPEAKER_02]: Because when we put that cheese in, I don't want to keep eating, right?
21:19.156 --> 21:24.007
[SPEAKER_02]: I want it to melt, but I also just want it to congeal, and then we're going to season it and take it out.
21:24.087 --> 21:25.891
[SPEAKER_08]: So they can get really stringy.
21:25.911 --> 21:26.513
[SPEAKER_02]: Yes, put it in.
21:26.633 --> 21:27.515
[SPEAKER_02]: Have you noticed that?
21:27.535 --> 21:32.406
[SPEAKER_02]: Especially if you're using a cheese up maybe as in exactly Parmesan or Giano?
21:32.386 --> 21:34.288
[SPEAKER_02]: You know, this is the good stuff right here.
21:34.609 --> 21:36.050
[SPEAKER_02]: This is what we want.
21:36.210 --> 21:37.832
[SPEAKER_02]: This is our salt, too.
21:37.892 --> 21:39.715
[SPEAKER_02]: Now, you might have seen me put a little salt in.
21:40.415 --> 21:41.537
[SPEAKER_02]: Do you see what's happening?
21:42.077 --> 21:42.177
[SPEAKER_02]: Yeah.
21:42.197 --> 21:44.200
[SPEAKER_02]: And if you're just listening, what happens?
21:44.240 --> 21:46.222
[SPEAKER_02]: Yes, the bottom of the pan gets glossy.
21:46.963 --> 21:49.786
[SPEAKER_02]: And it's as if we put more cream.
21:50.227 --> 21:51.368
[SPEAKER_02]: But we just put cheese.
21:51.729 --> 21:56.755
[SPEAKER_02]: So it's the protein from the cheese and the way and the milk from the cheese.
21:56.795 --> 21:57.435
[SPEAKER_02]: Just look at that.
21:57.535 --> 21:58.056
[SPEAKER_02]: Look at that.
21:58.036 --> 22:00.678
[SPEAKER_05]: And it's love how you talk about it.
22:00.698 --> 22:03.461
[SPEAKER_05]: I'm sorry, it just kind of tastes like that.
22:03.521 --> 22:06.964
[SPEAKER_05]: What a way to end Valentine's week.
22:07.264 --> 22:07.364
[SPEAKER_09]: Yeah.
22:07.384 --> 22:14.150
[SPEAKER_09]: But like, food is food is just so, like, when it's done right, there's nothing.
22:14.330 --> 22:16.693
[SPEAKER_09]: Like, it just makes you feel good.
22:16.733 --> 22:18.134
[SPEAKER_05]: It's so exciting, you know?
22:18.714 --> 22:20.696
[SPEAKER_05]: But I also think it's the storytellers.
22:20.736 --> 22:25.540
[SPEAKER_05]: If you use food as the storyteller, you know, storytelling through food, that's when people really get it.
22:25.560 --> 22:27.402
[SPEAKER_05]: You know, your excitement and thank you to it.
22:27.382 --> 22:32.475
[SPEAKER_05]: I just said this entire week is about the excitement of a dead tray, and that's what's.
22:32.896 --> 22:34.681
[SPEAKER_09]: Well, like I always think too.
22:34.701 --> 22:42.221
[SPEAKER_09]: It's like for people that are just getting into cooking, and like we've talked about this a lot so far lately, is don't be afraid of the mistake.
22:42.361 --> 22:43.905
[SPEAKER_09]: It's going to happen sometimes.
22:43.885 --> 22:55.302
[SPEAKER_09]: But man, when your when like Liz makes me dinner, I make Liz dinner, even when I make dinner for my grandkids or you know like like Kyle and stuff like that.
22:55.382 --> 22:59.428
[SPEAKER_09]: Like there's it's such a great way to show your love for people that you love.
22:59.468 --> 23:01.490
[SPEAKER_08]: Yes, you know, that's what it is.
23:01.611 --> 23:02.552
[SPEAKER_02]: I mean.
23:03.157 --> 23:08.203
[SPEAKER_08]: He says something while I was watching you sort of mixed the sauce and the pasta together.
23:08.463 --> 23:12.167
[SPEAKER_08]: But I realize that what chefs do and what home cooks do are often very different things.
23:12.507 --> 23:16.552
[SPEAKER_08]: You are not afraid to sort of manhandle or womanhandle that pasta, right?
23:16.572 --> 23:19.215
[SPEAKER_08]: You're getting a sauce and the pasta mixed together.
23:19.275 --> 23:19.595
[SPEAKER_02]: Yes.
23:19.635 --> 23:25.061
[SPEAKER_08]: Don't be so delicate with the pasta because actually roughing it up actually helps it absorb a little sauce.
23:25.382 --> 23:26.683
[SPEAKER_02]: Exactly.
23:26.663 --> 23:33.052
[SPEAKER_08]: Yeah, don't, like, you, a lot of people at home, they make the pasta, they put the pasta on a platter, and then they put the sauce on them.
23:33.072 --> 23:33.753
[SPEAKER_08]: Oh, no, don't do it.
23:33.773 --> 23:34.154
[SPEAKER_08]: Don't do it.
23:34.194 --> 23:35.336
[SPEAKER_08]: And the pasta never marries.
23:35.356 --> 23:35.916
[SPEAKER_08]: They never frown.
23:35.936 --> 23:38.700
[SPEAKER_08]: You need to make them force them to be friends sometimes.
23:38.720 --> 23:40.283
[SPEAKER_09]: There's some guy that I've watched.
23:40.303 --> 23:41.204
[SPEAKER_09]: I can't think of his name now.
23:41.444 --> 23:46.151
[SPEAKER_09]: But when he's mixing the pasta very vigorously from Italy, and he always says it's the sound of love.
23:46.452 --> 23:50.157
[SPEAKER_09]: And it's like, because it's like they're going together.
23:50.744 --> 23:55.149
[SPEAKER_06]: I had to go.
23:55.390 --> 24:14.372
[SPEAKER_09]: No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,
24:16.259 --> 24:17.380
[SPEAKER_09]: Chew it up!
24:17.941 --> 24:25.090
[SPEAKER_09]: You may have noticed some of the boards of plates we're using, those are awesome front gate, including some for my very own collection.
24:25.110 --> 24:32.799
[SPEAKER_05]: They've got everything from outdoor furniture to the core to entertaining essentials, all made with quality, comfort, and style in mind.
24:32.939 --> 24:36.964
[SPEAKER_08]: And since most of it is designed in-house, you can't find their pieces anywhere else.
24:37.665 --> 24:40.349
[SPEAKER_08]: Front gate, thanks for making our spread, looks so good.
24:40.509 --> 24:43.212
[SPEAKER_08]: The more information go to frontgates.com.
24:44.913 --> 24:46.956
[SPEAKER_02]: I love it.
24:47.016 --> 24:53.467
[SPEAKER_02]: Okay, so maybe this isn't so sexy when you eat it, but if it does slap you on the chin, oh, it is.
24:53.487 --> 24:54.488
[SPEAKER_08]: That's all make it sexy.
24:54.508 --> 24:56.592
[SPEAKER_02]: But, Rhee, that's what you want.
24:56.972 --> 25:00.097
[SPEAKER_08]: We should see, you can eat this as sexy as it is.
25:00.118 --> 25:00.899
[SPEAKER_08]: Okay, we have a contest.
25:02.922 --> 25:03.443
[SPEAKER_09]: Oh, shit.
25:03.563 --> 25:04.364
[SPEAKER_09]: Oh, it's so good.
25:05.967 --> 25:06.668
[SPEAKER_09]: It's so good.
25:06.768 --> 25:07.429
[SPEAKER_09]: It's got like that.
25:07.529 --> 25:07.950
[SPEAKER_09]: It's so lemony.
25:07.970 --> 25:09.112
[SPEAKER_09]: Hawker, you know.
25:11.336 --> 25:12.237
[SPEAKER_09]: Yeah, killer.
25:13.060 --> 25:15.023
[SPEAKER_02]: It just has to have the lemon in it.
25:15.043 --> 25:16.705
[SPEAKER_02]: That has to be forward.
25:17.086 --> 25:17.626
[SPEAKER_02]: I love it.
25:18.107 --> 25:19.870
[SPEAKER_02]: And I would even drizzle olive oil over this.
25:19.950 --> 25:23.154
[SPEAKER_07]: Well, I'm trying to make love to this person.
25:24.095 --> 25:25.117
[SPEAKER_07]: Lucas right behind the camera.
25:25.137 --> 25:26.078
[SPEAKER_07]: He's literally gagging.
25:28.622 --> 25:28.842
[SPEAKER_07]: Oh, my God.
25:28.862 --> 25:31.626
[SPEAKER_07]: As long as you keep it up, I'll be away from it.
25:32.753 --> 25:34.878
[SPEAKER_02]: Let's make this heated rivalry style.
25:35.099 --> 25:35.439
[SPEAKER_02]: Right?
25:35.459 --> 25:36.041
[SPEAKER_09]: Oh, man.
25:39.008 --> 25:45.463
[SPEAKER_02]: Ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha
25:46.152 --> 25:47.695
[SPEAKER_02]: I've got to love it so much.
25:48.015 --> 25:48.677
[SPEAKER_02]: It's so good.
25:48.697 --> 25:52.383
[SPEAKER_09]: And you know, and this is the thing that you do, like, everybody was in awe-watched.
25:52.484 --> 25:54.207
[SPEAKER_09]: It's not a difficult district, right?
25:54.828 --> 25:55.810
[SPEAKER_09]: Which is the beauty of it.
25:55.830 --> 25:58.715
[SPEAKER_02]: I didn't do anything magical, no magic of TV.
25:58.735 --> 26:02.081
[SPEAKER_02]: It all happened right here from the pasta going in to hitting the plate.
26:02.101 --> 26:05.267
[SPEAKER_09]: It doesn't cost a ton of money, like, but it's special.
26:05.387 --> 26:06.148
[SPEAKER_02]: Yes, that's amazing.
26:06.229 --> 26:07.030
[SPEAKER_09]: It's very special.
26:07.010 --> 26:09.874
[SPEAKER_02]: Like when I wrote my first cookbook, I just wanted everything.
26:09.934 --> 26:11.396
[SPEAKER_02]: I didn't want to make a pantry section.
26:11.736 --> 26:15.842
[SPEAKER_02]: Whatever you got, and if my mom can find it in her grocery store, then she can make it.
26:15.942 --> 26:17.264
[SPEAKER_02]: That's the right thing.
26:17.404 --> 26:20.348
[SPEAKER_02]: When I open a cookbook, and it's like, you gotta get all these things first.
26:20.588 --> 26:21.890
[SPEAKER_02]: I know nobody's gonna do that.
26:22.371 --> 26:23.833
[SPEAKER_02]: Maybe I will, but nobody else.
26:23.853 --> 26:26.236
[SPEAKER_08]: Yeah, there are some chefs who do cookbooks, and I'm like, I can't cook any.
26:26.296 --> 26:28.739
[SPEAKER_08]: I'm not gonna go shopping for 30 different ingredients.
26:28.759 --> 26:29.180
[SPEAKER_02]: That's right.
26:29.560 --> 26:30.522
[SPEAKER_02]: That's correct.
26:30.542 --> 26:31.323
[SPEAKER_02]: So this is there.
26:31.383 --> 26:32.384
[SPEAKER_02]: This is in your pantry.
26:32.624 --> 26:33.265
[SPEAKER_05]: Look, okay.
26:33.305 --> 26:36.730
[SPEAKER_05]: This dish is a kiss.
26:37.604 --> 26:38.485
[SPEAKER_05]: the wing.
26:38.505 --> 26:39.686
[SPEAKER_05]: But did Nick give you that question?
26:39.726 --> 26:41.148
[SPEAKER_08]: What did this question do you want to ask?
26:41.168 --> 26:42.169
[SPEAKER_05]: I can't even ask the question.
26:42.189 --> 26:44.432
[SPEAKER_05]: Wait, that's for Nick.
26:44.452 --> 26:45.713
[SPEAKER_09]: Well, there's an arm in it.
26:45.973 --> 26:49.317
[SPEAKER_09]: This is what I'm going to say just because I saw them.
26:49.357 --> 26:55.444
[SPEAKER_09]: I think a great wing would be some of your famous truffles.
26:55.464 --> 26:55.524
[SPEAKER_02]: Oh!
26:55.544 --> 26:56.105
[SPEAKER_02]: What are you saying?
26:56.305 --> 26:57.447
[SPEAKER_02]: You said I got the numbers.
26:57.467 --> 26:59.589
[SPEAKER_02]: Oh, I didn't know what the wing meant.
26:59.889 --> 27:03.053
[SPEAKER_07]: I mean, I wasn't in on this transition with it.
27:03.073 --> 27:04.935
[SPEAKER_07]: Either was I, I just saw the truffles go.
27:05.075 --> 27:06.717
[SPEAKER_07]: I saw the truffles go in.
27:06.697 --> 27:10.731
[SPEAKER_02]: Well, I have a sweet tooth like crazy like you Carla.
27:10.811 --> 27:12.256
[SPEAKER_02]: I have a sweet tooth.
27:12.276 --> 27:13.882
[SPEAKER_02]: Yeah, that's holy.
27:13.942 --> 27:14.845
[SPEAKER_09]: Man, I have a question.
27:14.865 --> 27:17.213
[SPEAKER_09]: I'll do you with Carla and I've talked about this in Clinton.
27:17.851 --> 27:23.900
[SPEAKER_09]: I didn't have a sweet tooth as a youth, but I have a sweet tooth as an adult.
27:24.080 --> 27:25.242
[SPEAKER_02]: I'm consistent.
27:25.422 --> 27:26.704
[SPEAKER_02]: I've been consistent.
27:27.125 --> 27:27.325
[SPEAKER_02]: Always.
27:27.345 --> 27:27.926
[SPEAKER_02]: Oh my God.
27:28.086 --> 27:32.933
[SPEAKER_02]: When I come home from school and my parents were latch key kids, there'd be ring dings, ding dung, twinkies.
27:35.958 --> 27:36.499
[SPEAKER_02]: What are they called?
27:36.579 --> 27:39.022
[SPEAKER_02]: Snowballs, tasty cakes, chicken boy.
27:39.122 --> 27:39.884
[SPEAKER_02]: They were all there.
27:40.104 --> 27:41.606
[SPEAKER_02]: I was around child.
27:42.127 --> 27:47.014
[SPEAKER_09]: Yeah, I was a big fan of a little Debbie peanut butter wafer balls.
27:46.994 --> 28:03.619
[SPEAKER_08]: Was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was, was
28:03.599 --> 28:21.608
[SPEAKER_09]: They were they were actually they're from here, but they were big and Cleveland too Oh, they were they yeah, they there were two bakeries that weren't Cleveland that everyone had Atomans and there was one called Huff Bakery and it was like you read there a Huff family Or you don't that mean like yeah, I love I love all your stuff by the way Thank you very really do I almost wear your apron today.
28:21.808 --> 28:28.459
[SPEAKER_09]: Oh, we have some new ones coming out You're gonna you're gonna love the spring apron I want it so that I can just wear the apron on
28:29.671 --> 28:30.314
[SPEAKER_02]: You can't do that.
28:30.535 --> 28:31.379
[SPEAKER_02]: You can't do that.
28:31.399 --> 28:34.696
[SPEAKER_02]: Send it with pasties.
28:34.716 --> 28:37.268
[SPEAKER_02]: I'll make them spin.
28:37.940 --> 28:41.163
[SPEAKER_02]: We're in full chefs with our, like, what's your other talent?
28:41.183 --> 28:42.184
[SPEAKER_02]: Let's go around the team.
28:42.225 --> 28:43.145
[SPEAKER_02]: I got this one.
28:43.165 --> 28:43.926
[SPEAKER_02]: I got this one.
28:43.946 --> 28:45.648
[SPEAKER_02]: I got this one.
28:45.668 --> 28:46.829
[SPEAKER_02]: I got this one.
28:46.849 --> 28:48.071
[SPEAKER_02]: I got this one.
28:48.091 --> 28:48.411
[SPEAKER_02]: Yeah.
28:48.431 --> 28:49.112
[SPEAKER_02]: Isn't this enough?
28:49.712 --> 28:50.673
[SPEAKER_02]: Anyway, so.
28:50.994 --> 28:52.615
[SPEAKER_02]: So what have you, what have you, chocolate truffles?
28:52.776 --> 28:54.077
[SPEAKER_02]: It's ganache, right?
28:54.237 --> 28:55.078
[SPEAKER_02]: Heavy cream chocolate.
28:55.198 --> 28:55.659
[SPEAKER_02]: That's it.
28:55.679 --> 28:56.700
[SPEAKER_02]: Use good chocolate, please.
28:56.860 --> 28:57.941
[SPEAKER_02]: Use dark chocolate, please.
28:58.061 --> 28:58.802
[SPEAKER_02]: It's delicious.
28:59.262 --> 28:59.923
[SPEAKER_02]: It's worth it.
29:00.304 --> 29:01.084
[SPEAKER_02]: It melts in your mouth.
29:01.104 --> 29:04.588
[SPEAKER_02]: There's lots of other flavors going on, not just sugar, right?
29:04.568 --> 29:07.251
[SPEAKER_02]: And then I put in, this is a spice blend of mine.
29:07.291 --> 29:11.437
[SPEAKER_02]: It has coffee, cardamom, and honey, just take it with that.
29:11.537 --> 29:22.391
[SPEAKER_02]: Okay, so I got, I got the great fortune of traveling in Jordan, and you go into a restaurant and they serve you before you even sit down, a little coffee with cardamom in it.
29:22.651 --> 29:25.094
[SPEAKER_02]: It's like there, it's like there are a pair of teeth.
29:25.114 --> 29:25.935
[SPEAKER_02]: Oh, I was, yeah.
29:25.955 --> 29:28.178
[SPEAKER_02]: I just fell in love with that flavor combination.
29:28.198 --> 29:29.580
[SPEAKER_02]: It makes so much sense.
29:30.016 --> 29:32.220
[SPEAKER_08]: cardamom in the office in the middle of the red panel.
29:32.300 --> 29:33.743
[SPEAKER_08]: These are yours, but tell us about these.
29:33.763 --> 29:34.504
[SPEAKER_02]: Yeah, these are mine.
29:34.544 --> 29:35.747
[SPEAKER_02]: There's five different spices.
29:35.807 --> 29:36.889
[SPEAKER_02]: There's sweet bacon.
29:36.929 --> 29:38.111
[SPEAKER_02]: There's Jersey Italian.
29:38.592 --> 29:41.577
[SPEAKER_02]: Chica dobo is basically sussongoya with my twist.
29:42.299 --> 29:43.822
[SPEAKER_02]: Um, then we have green queen.
29:44.142 --> 29:46.527
[SPEAKER_02]: Guess I'm a queen about green herbs.
29:46.787 --> 29:50.795
[SPEAKER_02]: And then we have a Mediterranean blend that has that tar and lemon.
29:51.195 --> 29:52.578
[SPEAKER_02]: I work with Lyur who's amazing.
29:52.638 --> 29:53.239
[SPEAKER_02]: I love Lyur.
29:53.219 --> 29:58.405
[SPEAKER_02]: Leora, I mean, you've never been to his factory, you walk in and you're in a stomach.
29:58.425 --> 29:59.346
[SPEAKER_02]: It's unbelievable.
29:59.366 --> 30:01.008
[SPEAKER_02]: And these are fresh, right?
30:01.068 --> 30:03.451
[SPEAKER_02]: They haven't sat on the shelf, forever, never, never, never.
30:03.471 --> 30:05.773
[SPEAKER_09]: We, like, keep someone that we've always used in our restaurants.
30:05.793 --> 30:19.049
[SPEAKER_09]: And like, Leora, it makes you realize the difference between when you buy fresh spices, dried, brown, fresh spices, as opposed to spices that if who knows when.
30:19.289 --> 30:19.469
[SPEAKER_00]: Yeah.
30:19.489 --> 30:22.112
[SPEAKER_09]: Like, a lot of people say, oh, my God.
30:22.092 --> 30:23.815
[SPEAKER_09]: I'm not like, where do you get them?
30:23.835 --> 30:25.659
[SPEAKER_09]: I tell them, oh my god, they're way too expensive.
30:25.679 --> 30:30.748
[SPEAKER_09]: You literally need a 10th as much because they're so much more pulp.
30:31.029 --> 30:33.914
[SPEAKER_09]: You're probably saving money by buying this.
30:33.934 --> 30:34.696
[SPEAKER_02]: That's correct.
30:34.716 --> 30:36.699
[SPEAKER_02]: And this, you can even brew this in your coffee.
30:37.020 --> 30:38.843
[SPEAKER_02]: Like I put a pinch of it in my coffee grind.
30:38.923 --> 30:39.605
[SPEAKER_02]: And it's still delicious.
30:39.625 --> 30:40.947
[SPEAKER_08]: So did you put that in the ganache?
30:40.967 --> 30:42.430
[SPEAKER_02]: So it's in the ganache.
30:42.410 --> 30:47.579
[SPEAKER_02]: Because I feel that the chocolate and the cardamom goes so good, of course, chocolate and coffee goes so well together.
30:48.039 --> 30:51.225
[SPEAKER_02]: And then we just got messy, just rolled them in the cocoa.
30:52.247 --> 30:54.811
[SPEAKER_02]: Um, yeah, we'll get over here.
30:55.552 --> 31:00.300
[SPEAKER_02]: Yes, look at that, you want a little action.
31:00.517 --> 31:09.819
[SPEAKER_02]: Okay, if you're just listening, what's happening here is a little inscrammable moment of us influencers over here dropping a truffle.
31:09.879 --> 31:12.245
[SPEAKER_09]: That was aggressive.
31:12.265 --> 31:13.528
[SPEAKER_09]: Us influencers.
31:14.049 --> 31:16.054
[SPEAKER_02]: We are the original influencers.
31:16.274 --> 31:18.660
[SPEAKER_09]: We didn't even know what's happening.
31:18.640 --> 31:23.267
[SPEAKER_02]: And these should absolutely melt in your mouth when you take a bite of this.
31:23.908 --> 31:33.121
[SPEAKER_02]: They should, yeah, I'm gonna shake it off, shake off that cocoa don't inhale or do inhale, depends on what kind of night you want, and take a bite.
31:33.622 --> 31:35.465
[SPEAKER_02]: These, you have to get messy, right?
31:36.206 --> 31:37.427
[SPEAKER_02]: You have to lick your fingers.
31:38.108 --> 31:38.329
[SPEAKER_02]: I'm cool.
31:38.930 --> 31:40.893
[SPEAKER_02]: Are you going straight from Lemms for getting chocolate?
31:40.933 --> 31:41.173
[SPEAKER_02]: Why not?
31:41.293 --> 31:41.714
[SPEAKER_02]: Why not?
31:41.754 --> 31:42.295
[SPEAKER_02]: How that feels?
31:42.315 --> 31:47.382
[SPEAKER_08]: It's delicious.
31:48.323 --> 31:49.545
[SPEAKER_08]: Artem and with coffee in there.
31:50.487 --> 31:51.368
[SPEAKER_08]: Are you getting it?
31:51.388 --> 31:52.089
[SPEAKER_08]: Excellent to see.
31:53.592 --> 31:57.939
[SPEAKER_05]: What else do you need to see how you feel where the flavor is in on your mouth?
31:57.959 --> 31:58.100
[SPEAKER_05]: Right.
31:58.120 --> 31:58.961
[SPEAKER_05]: So I did lemon.
31:59.081 --> 32:00.103
[SPEAKER_05]: Lemon was still in my mouth.
32:00.444 --> 32:00.584
[SPEAKER_05]: Mm-hmm.
32:01.025 --> 32:03.649
[SPEAKER_05]: So I had the acid from the lemon, which is how we're back here.
32:04.118 --> 32:06.402
[SPEAKER_05]: And then all the other flavors are like this, it's just boy.
32:06.702 --> 32:11.731
[SPEAKER_09]: And citrus and chocolate, like, I love, like, not everybody likes it, but I love orange and chocolate.
32:11.791 --> 32:13.554
[SPEAKER_09]: I think orange and chocolate are great together.
32:13.674 --> 32:14.996
[SPEAKER_09]: Love it, you know what I mean?
32:15.016 --> 32:16.899
[SPEAKER_02]: I love it, I love it, I love it.
32:16.919 --> 32:17.741
[SPEAKER_09]: I love it.
32:17.761 --> 32:17.981
[SPEAKER_09]: Wow.
32:18.222 --> 32:19.764
[SPEAKER_02]: I don't think you need much else, right?
32:19.924 --> 32:23.991
[SPEAKER_02]: If you're at home on Valentine's Day, you don't want to be standing at the stove forever.
32:24.051 --> 32:24.652
[SPEAKER_02]: Right.
32:24.712 --> 32:25.694
[SPEAKER_02]: This is quick.
32:25.714 --> 32:26.395
[SPEAKER_08]: Yeah, that was good.
32:26.415 --> 32:27.357
[SPEAKER_08]: 15 minutes, maybe.
32:27.377 --> 32:27.477
[SPEAKER_02]: Yeah.
32:27.497 --> 32:28.118
[SPEAKER_08]: Took Max.
32:28.098 --> 32:28.579
[SPEAKER_02]: That's it.
32:28.699 --> 32:30.324
[SPEAKER_02]: This was, you did this earlier in the day.
32:30.384 --> 32:31.707
[SPEAKER_02]: You put together chocolate and cream.
32:32.128 --> 32:32.268
[SPEAKER_02]: Mm-hmm.
32:32.288 --> 32:34.073
[SPEAKER_02]: You put the fridge scooped out a few balls.
32:34.173 --> 32:34.714
[SPEAKER_02]: That's it.
32:34.734 --> 32:36.118
[SPEAKER_05]: What kind of cocoa powder did you use?
32:37.481 --> 32:39.446
[SPEAKER_02]: Um, probably a very high-end.
32:39.927 --> 32:41.010
[SPEAKER_02]: It's a very grown-up.
32:41.834 --> 32:43.256
[SPEAKER_05]: I mean, because it's not bitter at all.
32:43.296 --> 32:45.980
[SPEAKER_05]: This is a really, that's why we're like, what?
32:46.000 --> 32:46.941
[SPEAKER_02]: No, that's a good stuff.
32:47.041 --> 32:50.686
[SPEAKER_02]: If I'm going to go for something as simple as this, I want all the ingredients to be good.
32:51.066 --> 32:51.627
[SPEAKER_02]: You know what I mean?
32:51.687 --> 32:52.348
[SPEAKER_02]: That's it.
32:52.628 --> 32:53.870
[SPEAKER_02]: I'm telling you, it's good chocolate.
32:53.910 --> 32:56.894
[SPEAKER_09]: I just did it because I knew the flavors in there.
32:56.914 --> 32:59.978
[SPEAKER_09]: I took a little bit of without the cocoa on top.
32:59.998 --> 33:01.801
[SPEAKER_09]: I just sprinkled some on top.
33:01.821 --> 33:02.702
[SPEAKER_02]: Yes, that's right.
33:03.083 --> 33:03.864
[SPEAKER_09]: Oh, my God.
33:03.924 --> 33:06.567
[SPEAKER_09]: It's a more intense, but it was really great.
33:06.627 --> 33:07.368
[SPEAKER_02]: With a little sea salt.
33:07.388 --> 33:09.992
[SPEAKER_09]: Yeah, because I love cardamom and chocolate and coffee.
33:10.052 --> 33:10.913
[SPEAKER_09]: I love those flavors.
33:10.893 --> 33:21.804
[SPEAKER_02]: Yeah, my dad always made these Christmas cookies that had cardamom in them, so that was my first introduction to that spice, because it's really floral, and but it just adds a savoryness to it too.
33:21.945 --> 33:23.366
[SPEAKER_02]: I don't know how to explain it anyway.
33:23.386 --> 33:24.968
[SPEAKER_08]: Well, these spices are love it.
33:24.988 --> 33:28.411
[SPEAKER_08]: I just want to tell him, noticing on the label, it says AmandaFrytec.com.
33:28.752 --> 33:31.134
[SPEAKER_08]: So you should go to Amanda's website and buy these.
33:31.174 --> 33:32.095
[SPEAKER_08]: Yes, you should.
33:32.115 --> 33:34.858
[SPEAKER_08]: Yeah, there's no one better when it's like.
33:34.838 --> 33:36.020
[SPEAKER_02]: When it comes to the order.
33:36.040 --> 33:40.006
[SPEAKER_02]: We have done that, but I want to play a game of chew, but I wish we had some champagne to Saber.
33:40.246 --> 33:40.647
[SPEAKER_02]: I know.
33:41.048 --> 33:41.829
[SPEAKER_02]: Right?
33:42.329 --> 33:44.453
[SPEAKER_02]: I mean, this is all your, that's all it's missing for this meal.
33:44.473 --> 33:45.214
[SPEAKER_02]: Totally right now.
33:45.314 --> 33:46.736
[SPEAKER_05]: That would be like a champagne.
33:46.916 --> 33:47.557
[SPEAKER_05]: In this studio.
33:47.658 --> 33:48.359
[SPEAKER_04]: Who grateful?
33:48.419 --> 33:49.020
[SPEAKER_04]: We'll break a window.
33:49.040 --> 33:52.064
[SPEAKER_05]: You're a brand new studio.
33:52.084 --> 33:52.385
[SPEAKER_03]: That's awesome.
33:52.405 --> 33:52.605
[SPEAKER_03]: Come on.
33:53.086 --> 33:53.406
[SPEAKER_05]: All right.
33:54.047 --> 33:54.809
[SPEAKER_05]: I may know the answer.
33:54.869 --> 33:56.772
[SPEAKER_05]: This two-it-is-yes, screw it is now.
33:56.792 --> 33:57.413
[SPEAKER_03]: OK.
33:57.513 --> 33:59.035
[SPEAKER_05]: I know what you're going to like, screw it.
33:59.055 --> 34:01.639
[SPEAKER_05]: Yes, screw it.
34:02.210 --> 34:12.880
[SPEAKER_05]: So, going out to, you're sorry, going out to eat on Valentine's Day, chew it or screw it, screw it, dude, I think so.
34:13.361 --> 34:18.386
[SPEAKER_05]: You get to control it, you get to control with the eat, you get to control your time, you get to control so much more of the day.
34:18.426 --> 34:20.448
[SPEAKER_05]: You're not giving your power away to a restaurant.
34:20.508 --> 34:22.309
[SPEAKER_05]: I'm not saying, if you have a great restaurant, go.
34:22.329 --> 34:23.350
[SPEAKER_05]: If you have a reservation, go.
34:23.491 --> 34:25.452
[SPEAKER_09]: Oh, but I trust me.
34:25.492 --> 34:28.235
[SPEAKER_09]: There's two days in your restaurant still need any help getting business.
34:28.736 --> 34:30.037
[SPEAKER_09]: Valentine's Day in New Year's Eve.
34:30.057 --> 34:31.238
[SPEAKER_02]: Oh, I'm so glad you said it.
34:31.218 --> 34:33.680
[SPEAKER_09]: You know, they're so busy, it's unbelievable.
34:33.740 --> 34:37.244
[SPEAKER_09]: They're typically, like, and look, I'm happy people go out to you.
34:37.284 --> 34:38.625
[SPEAKER_09]: That's our livelihood.
34:38.645 --> 34:41.488
[SPEAKER_09]: But like, they're tough nights for chefs, as we all know.
34:41.508 --> 34:43.210
[SPEAKER_02]: Yeah, so you're not getting the best experience.
34:43.270 --> 34:45.091
[SPEAKER_09]: It's people that typically go out to nights a year.
34:45.111 --> 34:45.252
[SPEAKER_02]: Right.
34:45.272 --> 34:51.518
[SPEAKER_02]: And I understand sometimes the only you can afford that one meal, that time, but you know, you may not be getting the best experience.
34:51.538 --> 34:52.018
[SPEAKER_02]: I agree.
34:52.038 --> 34:53.900
[SPEAKER_08]: Because a lot of times, because they're going to be so busy.
34:53.920 --> 34:54.981
[SPEAKER_08]: They do that special menu.
34:55.081 --> 34:55.301
[SPEAKER_02]: Yes.
34:55.321 --> 34:56.883
[SPEAKER_08]: And I'm just like, I know.
34:57.003 --> 34:57.243
[SPEAKER_02]: I know.
34:57.383 --> 34:57.984
[SPEAKER_02]: Yeah.
34:58.004 --> 34:58.845
[SPEAKER_02]: Go on the day before.
34:58.885 --> 34:59.185
[SPEAKER_08]: Yeah.
34:59.365 --> 35:00.246
[SPEAKER_05]: Yeah.
35:00.226 --> 35:04.613
[SPEAKER_09]: Well, that's a great, that's a great bit of a day before the day after.
35:04.634 --> 35:05.074
[SPEAKER_05]: That's right.
35:05.415 --> 35:05.936
[SPEAKER_05]: Okay.
35:06.336 --> 35:06.897
[SPEAKER_09]: Great advice.
35:07.959 --> 35:10.784
[SPEAKER_05]: Desert as the main event, chew it or screw it.
35:11.165 --> 35:12.687
[SPEAKER_05]: Oh, chew it slowly.
35:12.707 --> 35:18.016
[SPEAKER_05]: Life is on start to eat desert for, yeah.
35:18.036 --> 35:18.778
[SPEAKER_05]: desert birds.
35:18.818 --> 35:20.040
[SPEAKER_08]: That's the sweet tooth talking.
35:20.360 --> 35:22.504
[SPEAKER_05]: Uh-huh.
35:22.973 --> 35:26.258
[SPEAKER_05]: Judging food instead of clicking it to it or screw up.
35:26.278 --> 35:27.560
[SPEAKER_08]: Oh yeah, let's talk about this.
35:27.680 --> 35:28.942
[SPEAKER_05]: You've been, you've been, you've been here.
35:28.962 --> 35:30.304
[SPEAKER_05]: Judges Jacket right here.
35:30.344 --> 35:33.148
[SPEAKER_08]: Oh yeah, let's just talk about your gear chop career for a second.
35:33.248 --> 35:35.732
[SPEAKER_08]: Can we, you have eaten some things?
35:35.752 --> 35:36.353
[SPEAKER_08]: Oh, your day.
35:36.473 --> 35:41.460
[SPEAKER_08]: I have watched the show and thought, how is she actually swallowing this food, right?
35:41.481 --> 35:43.043
[SPEAKER_02]: Well, now you know a lot about me.
35:43.263 --> 35:46.208
[SPEAKER_02]: Ha ha ha ha ha ha.
35:46.688 --> 35:47.209
[SPEAKER_02]: It has been.
35:48.455 --> 35:50.538
[SPEAKER_02]: a gastronomic challenge.
35:50.819 --> 35:51.159
[SPEAKER_02]: I'm sure.
35:51.219 --> 35:51.720
[SPEAKER_02]: I will say.
35:51.780 --> 35:56.889
[SPEAKER_02]: I think the hardest one, everybody who says what's the hardest one, we had pork brains in a can.
35:57.129 --> 35:57.870
[SPEAKER_08]: That's cool.
35:58.050 --> 36:01.216
[SPEAKER_08]: The fact that the producers did that to you, we were like, yeah, hey, what?
36:01.236 --> 36:05.603
[SPEAKER_02]: But there's also been blue, which is, you know, the chicken, that's not all the way for me.
36:06.564 --> 36:10.891
[SPEAKER_02]: Yeah, we've had bugs, all sorts of bugs, you know, we've had.
36:10.911 --> 36:14.597
[SPEAKER_09]: And then just for, and then that would also a lot of people that can't cook.
36:14.864 --> 36:17.547
[SPEAKER_02]: You know, it's a great combination.
36:17.567 --> 36:22.092
[SPEAKER_02]: Yeah, like when you have, you know, God's firm and an amateur chef.
36:22.252 --> 36:24.735
[SPEAKER_09]: It doesn't work.
36:24.755 --> 36:26.016
[SPEAKER_08]: That's a good thing to happen.
36:26.036 --> 36:27.157
[SPEAKER_02]: That's a good thing to happen.
36:27.498 --> 36:28.379
[SPEAKER_02]: It's just not good.
36:28.439 --> 36:30.641
[SPEAKER_08]: But have you ever said I really, I just cannot eat this.
36:30.681 --> 36:32.163
[SPEAKER_08]: I will not do this.
36:32.643 --> 36:33.084
[SPEAKER_02]: I've done it.
36:33.104 --> 36:33.564
[SPEAKER_08]: You have.
36:33.704 --> 36:34.926
[SPEAKER_02]: I mean, everything.
36:35.046 --> 36:35.927
[SPEAKER_02]: I've never said that.
36:35.947 --> 36:38.770
[SPEAKER_02]: I can tell you, I've watched some people do the old.
36:39.631 --> 36:40.652
[SPEAKER_02]: Right.
36:41.273 --> 36:44.058
[SPEAKER_02]: in pretend, but I have never done the pretend.
36:44.078 --> 36:46.001
[SPEAKER_02]: Because the person is there, right?
36:46.082 --> 36:47.624
[SPEAKER_02]: They're pretending right there.
36:47.684 --> 36:49.608
[SPEAKER_02]: If you don't eat their food, they're going to die.
36:49.708 --> 36:50.029
[SPEAKER_02]: Yeah.
36:50.109 --> 36:51.591
[SPEAKER_02]: They didn't ask for that ingredient.
36:51.832 --> 36:52.132
[SPEAKER_02]: Right.
36:52.152 --> 36:52.593
[SPEAKER_02]: You know what I mean?
36:52.613 --> 36:53.635
[SPEAKER_02]: It's not a respect for them.
36:53.655 --> 36:54.637
[SPEAKER_02]: To be fair to them.
36:54.737 --> 36:55.018
[SPEAKER_02]: Yes.
36:55.178 --> 36:58.464
[SPEAKER_02]: And I've seen some people push some food around with some tropsticks.
36:58.524 --> 36:59.946
[SPEAKER_02]: I don't know what I'm talking about.
36:59.986 --> 37:03.653
[SPEAKER_02]: And all very divergeneral men with my hair.
37:05.152 --> 37:09.279
[SPEAKER_02]: But I get it, I get why, because we have felt unwell.
37:09.399 --> 37:14.848
[SPEAKER_02]: I was going to say, you have to go home some nights and be like, there's been some shows where we were unwell.
37:14.928 --> 37:22.020
[SPEAKER_02]: And there's also been, yeah, there's also been some moments where the producers said to us, absolutely don't need that.
37:22.241 --> 37:22.721
[SPEAKER_06]: Oh, they have to.
37:22.741 --> 37:25.045
[SPEAKER_02]: You know, we're like, because they watch if you be there.
37:25.085 --> 37:26.147
[SPEAKER_02]: They're on the plate.
37:26.127 --> 37:28.271
[SPEAKER_02]: You know, and we can eat it.
37:28.311 --> 37:34.543
[SPEAKER_02]: You know, things like that, or we don't do it anymore, but there used to be times where there was blood or sweat inside of the foods.
37:34.563 --> 37:37.489
[SPEAKER_02]: So they would say, okay, probably don't eat this.
37:37.509 --> 37:38.310
[SPEAKER_02]: A lot is here.
37:38.430 --> 37:39.212
[SPEAKER_03]: Recently, it's here.
37:39.372 --> 37:40.915
[SPEAKER_03]: It's here.
37:40.935 --> 37:41.135
[SPEAKER_02]: It's here.
37:41.156 --> 37:41.436
[UNKNOWN]: It's here.
37:41.416 --> 37:52.516
[SPEAKER_02]: But I will cook food over Judging and yeah, I mean I just the hardest part is to when we judge each other Oh, it's terrible when we judge our peers.
37:52.616 --> 38:02.094
[SPEAKER_02]: That's the worst and I think just a chef's brain is critical anyway So any any time you eat food even especially when it's my own I judge it anyway Yeah, I judge it here.
38:02.394 --> 38:03.897
[SPEAKER_02]: You know, but I'd rather just cook
38:03.877 --> 38:05.600
[SPEAKER_05]: Yeah, yeah, for sure.
38:05.620 --> 38:08.485
[SPEAKER_05]: Amanda Fry's Hague, you're amazing.
38:08.725 --> 38:10.448
[SPEAKER_05]: Oh, we're gonna have to give away though.
38:10.468 --> 38:11.149
[SPEAKER_05]: I want more.
38:11.329 --> 38:11.830
[SPEAKER_02]: I want more.
38:11.930 --> 38:15.456
[SPEAKER_05]: I'm actually gonna be amazing because you're gonna be picking the, um, the giveaway.
38:15.476 --> 38:16.338
[SPEAKER_08]: Well, what is the giveaway?
38:16.378 --> 38:18.061
[SPEAKER_08]: It's the Amanda Fry Tech swag bag, yes?
38:18.101 --> 38:19.523
[SPEAKER_08]: Yes, yes, yes.
38:19.543 --> 38:21.807
[SPEAKER_08]: So I leave a serial grab it, no?
38:21.827 --> 38:21.987
[SPEAKER_02]: Okay.
38:21.967 --> 38:25.131
[SPEAKER_02]: There's a lot of stuff in here.
38:25.191 --> 38:26.112
[SPEAKER_02]: Wow, yes.
38:26.212 --> 38:27.474
[SPEAKER_02]: I want to give it all away.
38:27.494 --> 38:28.615
[SPEAKER_08]: You look at the spices, too.
38:29.096 --> 38:30.918
[SPEAKER_08]: Yes, the winner gets the spices.
38:30.998 --> 38:31.339
[SPEAKER_09]: The spices.
38:31.359 --> 38:32.180
[SPEAKER_09]: The spices.
38:32.340 --> 38:33.181
[SPEAKER_09]: The spices.
38:33.401 --> 38:35.183
[SPEAKER_09]: Perhaps, hoodies.
38:35.203 --> 38:35.764
[SPEAKER_09]: More have.
38:35.784 --> 38:36.545
[SPEAKER_09]: There's a lot of good stuff.
38:36.565 --> 38:39.349
[SPEAKER_09]: There's a tank that really looks good on us.
38:39.369 --> 38:40.470
[SPEAKER_09]: Clip and summer tank.
38:40.870 --> 38:42.152
[SPEAKER_09]: It's all in here.
38:42.132 --> 38:46.719
[SPEAKER_02]: I really wanted you to model this.
38:47.080 --> 38:49.583
[SPEAKER_02]: I really thought we should show off your guns.
38:50.164 --> 38:52.929
[SPEAKER_08]: I don't really have any guns, but I'll throw it on.
38:54.010 --> 38:56.354
[SPEAKER_02]: That's all hold this.
38:56.414 --> 38:58.437
[SPEAKER_02]: Just really show us.
39:03.428 --> 39:19.598
[SPEAKER_02]: Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes
39:22.885 --> 39:30.018
[SPEAKER_09]: That's good, okay, I like it.
39:30.058 --> 39:35.708
[SPEAKER_09]: That looks good on you.
39:35.728 --> 39:39.795
[SPEAKER_02]: That looks really good on you.
39:40.095 --> 39:40.937
[SPEAKER_07]: All right, well, all right.
39:41.077 --> 39:42.039
[SPEAKER_07]: Oh, let's pick the winner.
39:42.099 --> 39:42.860
[SPEAKER_07]: Oh, yes.
39:42.920 --> 39:43.982
[SPEAKER_07]: Yes.
39:44.418 --> 39:45.219
[SPEAKER_02]: Okay.
39:45.339 --> 39:46.640
[SPEAKER_07]: Don't stray the last minute.
39:46.660 --> 39:48.862
[SPEAKER_02]: Okay, I love doing this.
39:48.882 --> 39:50.504
[SPEAKER_02]: This is so fun.
39:50.584 --> 39:52.405
[SPEAKER_02]: I'm gonna be one of those old ladies.
39:52.425 --> 39:54.387
[SPEAKER_05]: I like how you mix it up like a little bit.
39:54.407 --> 39:55.308
[SPEAKER_02]: Let's play Bingo.
39:55.588 --> 39:56.669
[SPEAKER_05]: I know, I know.
39:58.671 --> 39:59.872
[SPEAKER_05]: Okay.
40:00.373 --> 40:05.498
[SPEAKER_02]: The winner is Paul from Savoy, Illinois.
40:06.358 --> 40:06.599
[SPEAKER_09]: Oh, my God.
40:06.619 --> 40:13.345
[SPEAKER_09]: Paul, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh
40:15.535 --> 40:16.356
[SPEAKER_07]: It's a little long.
40:16.376 --> 40:19.960
[SPEAKER_07]: I don't know you have to worry about that.
40:19.980 --> 40:20.080
[SPEAKER_01]: Yeah.
40:20.100 --> 40:20.721
[SPEAKER_01]: See, that's fine.
40:20.741 --> 40:21.762
[SPEAKER_01]: Really, that's fine.
40:21.802 --> 40:22.523
[SPEAKER_06]: That'd be very bad.
40:22.543 --> 40:22.804
[SPEAKER_06]: All right.
40:22.824 --> 40:25.186
[SPEAKER_06]: If you don't insist.
40:25.206 --> 40:26.027
[SPEAKER_06]: No, no, no, no, no.
40:26.087 --> 40:27.810
[SPEAKER_06]: David's going to be, what?
40:27.830 --> 40:30.413
[SPEAKER_06]: Well, Connie, I don't need pants.
40:30.493 --> 40:32.095
[SPEAKER_08]: Put the pants on.
40:32.115 --> 40:32.675
[UNKNOWN]: I love it.
40:33.056 --> 40:34.578
[SPEAKER_08]: Oh, you're the best, man.
40:34.598 --> 40:36.700
[SPEAKER_08]: Thank you so much for being on the shoot out.
40:37.253 --> 40:39.959
[SPEAKER_02]: I will.
40:39.979 --> 40:41.602
[SPEAKER_02]: Have a nice day.
40:42.404 --> 40:43.967
[SPEAKER_02]: Have a nice day.
40:43.987 --> 40:44.588
[SPEAKER_02]: Have a nice day.
40:44.608 --> 40:46.232
[SPEAKER_08]: Have a nice day everybody.
40:46.893 --> 40:50.200
[SPEAKER_02]: Have a nice day.
40:52.441 --> 40:57.869
[SPEAKER_00]: Thanks for tuning in to Chuda, and thanks to our sponsor Frontgate for making the show possible.
40:57.889 --> 41:01.555
[SPEAKER_00]: Special thanks to Fresh Direct for providing the groceries on today's episode.
41:01.856 --> 41:14.275
[SPEAKER_00]: New episodes drop every Monday, Wednesday, and Friday to subscribe, snag, recipes, and dig into all the extra fun, head to ChudaPshow.com, or just find ChudaPshow on YouTube and wherever you get your podcast.
41:14.295 --> 41:16.238
[SPEAKER_00]: Now, go make a mess in your own kitchen.