Latest / Drama, Darling: A Real Housewives Comedy Podcast / 👩‍🍳 Top Chef Ep 10 Recap with Chef Stuart O'Keeffe

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👩‍🍳 Top Chef Ep 10 Recap with Chef Stuart O'Keeffe · Drama, Darling: A Real Housewives Comedy Podcast

• 0:05
  Speaker 1: Drama Darling, Drama Darling, Drama Darling.
• 0:19
  Speaker 2: Hello, everybody, welcome in, Welcome back to Drama Darling. Maybe Phillips.
• 0:24
  Speaker 2: Guess who's joining me today for the Top Chef recap.
• 0:28
  Speaker 2: It is Chef Steward O'Keefe high.
• 0:31
  Speaker 1: Stu Ye, don't let it stew No, it didn't say that,
• 0:38
  Speaker 1: but let it do.
• 0:40
  Speaker 2: It's time to ste now, it's time to steal.
• 0:45
  Speaker 1: As you can see.
• 0:47
  Speaker 2: I mean like it's amazing. Vinny said that right before
• 0:51
  Speaker 2: or or a spoiler, but obviously Chef Stewart has his
• 0:57
  Speaker 2: own podcast called Don't let It stew How about that?
• 1:01
  Speaker 2: Look at that? If you're watching this, you can see
• 1:03
  Speaker 2: in the back it's got the gorgeous look how shrimpy
• 1:06
  Speaker 2: my drama Darling looks next to your large and don't
• 1:08
  Speaker 2: let us do well.
• 1:10
  Speaker 1: I had a huge one and then I ordered a
• 1:12
  Speaker 1: second one, so this is my second sign.
• 1:15
  Speaker 2: Is this bigger than the last one? Oh?
• 1:17
  Speaker 1: Okay one? The last one is like it's hidden behind
• 1:21
  Speaker 1: a like a a cul dumpster. No.
• 1:26
  Speaker 2: I like the size of mine because it's always going
• 1:28
  Speaker 2: to make its way into the videos that I do know.
• 1:31
  Speaker 2: It's over my shoulder, much like yours. So that's perfect.
• 1:35
  Speaker 1: Mm hmmm. I tried, like it's been a bottle to
• 1:37
  Speaker 1: try and get it into frame.
• 1:39
  Speaker 2: No, well you've done it. You've finally done it. This
• 1:43
  Speaker 2: is so cool. Listen. I'm very excited that you're on
• 1:46
  Speaker 2: the show today because I haven't done a Top Chef
• 1:48
  Speaker 2: recap in a little while, and as you know, I
• 1:52
  Speaker 2: don't think you've been watching the whole season. So just
• 1:55
  Speaker 2: so the darlings, No, you just watched the most recent episode,
• 1:59
  Speaker 2: which is episode ten. I believe.
• 2:04
  Speaker 1: Episode ten. Yes, what was it called? Again? The title?
• 2:07
  Speaker 2: I don't know. I sent it to you.
• 2:09
  Speaker 1: I remember saying, yeah, I watched the right one on you.
• 2:12
  Speaker 1: I have the photographs the same as you.
• 2:14
  Speaker 2: Okay, great, so oh yeah, yeah, episode ten. It's called
• 2:18
  Speaker 2: from Depth Till Dawn. I don't know if I even
• 2:23
  Speaker 2: understand the title.
• 2:25
  Speaker 1: Yeah, why is it the death.
• 2:28
  Speaker 2: Depth? What was Depp all about?
• 2:31
  Speaker 1: Depth of flavor?
• 2:32
  Speaker 2: Like?
• 2:33
  Speaker 1: I don't know, Like, is it is that what they're
• 2:35
  Speaker 1: thinking with the title. It's a weird title because there
• 2:37
  Speaker 1: was nothing in the round.
• 2:39
  Speaker 2: It was about seasons. It was about seasons, Depth till Dawn?
• 2:46
  Speaker 2: What do you pick? What are you picking? On your face?
• 2:47
  Speaker 2: What's happened.
• 2:48
  Speaker 1: I'm not. It's just I feel like there's this learner's
• 2:51
  Speaker 1: not I don't know. I'm like, it's just not the time,
• 2:53
  Speaker 1: just not the time to be in my face right
• 2:55
  Speaker 1: now on on podcasts. Okay, So here's good thing.
• 3:03
  Speaker 2: We First of all, we have like.
• 3:08
  Speaker 1: You haven't story, yeah you started, and food and it's
• 3:11
  Speaker 1: so embarrassing and I didn't I didn't even want to
• 3:13
  Speaker 1: tell this, like, but I just think it's just too good.
• 3:16
  Speaker 1: And I'll say it again on my podcast whenever I
• 3:18
  Speaker 1: shoot that tomorrow or something. I was like, so I
• 3:21
  Speaker 1: went up for a few drinks yesterday with my friend
• 3:23
  Speaker 1: Chris Ford. Right, he's a chef whatever I think he's
• 3:26
  Speaker 1: did he have for your top chef? You went up somewhere?
• 3:29
  Speaker 1: Did you say I went for I met? No, I went.
• 3:32
  Speaker 1: I met my friend Chris Ford. He's also a chef.
• 3:34
  Speaker 1: He's like a pastry chef. Right, we're gonna do something together.
• 3:37
  Speaker 1: We're gonna open something together, like in coming. Yeah, I'll
• 3:41
  Speaker 1: tell you more about it and so whatever. Like I
• 3:44
  Speaker 1: got home at like seven o'clock in the evening. You know,
• 3:47
  Speaker 1: we were from like we went to Jacon. He's had
• 3:49
  Speaker 1: a few drinks this, then the other my bit tipsy
• 3:50
  Speaker 1: when I got home, right, so I'm like hungry. So
• 3:53
  Speaker 1: what do I do. My favorite thing to do on
• 3:55
  Speaker 1: a Sunday night order Chinese food. So I'm like great.
• 3:58
  Speaker 1: Now I'm like tired as well. I'm like fun, okay
• 4:00
  Speaker 1: on a Sunday night, yeah, I'll watch TV or whatever.
• 4:03
  Speaker 1: So I ordered the Chinese food and I'm like this
• 4:05
  Speaker 1: is great. And then I was probably doing something on
• 4:08
  Speaker 1: my phone or watching TV, and I got sidetracked and
• 4:10
  Speaker 1: I was like huh. I was like, all right, okay,
• 4:13
  Speaker 1: I said, did I order Chinese food? I don't think
• 4:15
  Speaker 1: I ordered Chinese food. So I ordered Chinese food again.
• 4:21
  Speaker 1: So the Chinese food came. I ate the Chinese food.
• 4:24
  Speaker 1: I ate like half of whatever. It was right, and
• 4:27
  Speaker 1: I'm like having a good old time. That came really fast.
• 4:31
  Speaker 1: It was just yeah, like right. So I'm just like
• 4:33
  Speaker 1: but I didn't even think about that. And then I'm
• 4:35
  Speaker 1: just like watching TV or whatever. So I eat like
• 4:37
  Speaker 1: half it, I put it in, I put the rest
• 4:38
  Speaker 1: in the fridge. Whatever I go to bed or whatever.
• 4:40
  Speaker 1: I wake up this morning, there's another bag of Chinese
• 4:43
  Speaker 1: food in front of my fucking door.
• 4:44
  Speaker 2: Oh my god, it's in front of your door. What
• 4:50
  Speaker 2: the It's from the same place.
• 4:54
  Speaker 1: So, like I looked at my app and then I
• 4:57
  Speaker 1: was like, whre's my phone? And I was like whatever,
• 4:58
  Speaker 1: I was under my pillow and I was like picked
• 4:59
  Speaker 1: up phot I was like, I said, this is ridiculous.
• 5:01
  Speaker 1: I said, they must have made a mistake, like they
• 5:03
  Speaker 1: must have just sent you an orders or whatever, right right,
• 5:06
  Speaker 1: I look at it.
• 5:07
  Speaker 2: No, No, sure enough to.
• 5:09
  Speaker 1: Twenty minutes, twenty minutes from each other.
• 5:12
  Speaker 2: You'd think that, Like, I guess, you know, if you're
• 5:14
  Speaker 2: doing it through Postmates or whatever, you know they're not
• 5:18
  Speaker 2: clocking a double order and the restaurant's not going to
• 5:21
  Speaker 2: know either.
• 5:22
  Speaker 1: Maybe maybe his friends came over, maybe wanted more food,
• 5:26
  Speaker 1: right right, keep.
• 5:26
  Speaker 2: It coming like every hour on the hour Chinese food.
• 5:29
  Speaker 1: And think about it is it's like when you turn
• 5:31
  Speaker 1: open up the Postmates up like it didn't say, like
• 5:35
  Speaker 1: it doesn't pop up like oh there's something on its way,
• 5:39
  Speaker 1: like you just go ahead and order again.
• 5:41
  Speaker 2: Okay, who I.
• 5:43
  Speaker 1: Mean, I'm not blaming that. It's totally my fault, of course,
• 5:46
  Speaker 1: being a fucking idiot, but.
• 5:47
  Speaker 2: Like, no, but it's just like obviously we opened up
• 5:50
  Speaker 2: that right, that's something is pendy Chinese. Okay, that's amazing.
• 5:55
  Speaker 2: Well you didn't need that. That's that's the dumpster with
• 5:58
  Speaker 2: your old neon sign too.
• 6:00
  Speaker 1: No. I put it in the fridge this morning. I'm
• 6:03
  Speaker 1: fucking eating that tonight for dinner. How is that not
• 6:05
  Speaker 1: going to be because it would be Oh no, it'd
• 6:08
  Speaker 1: be fine because it was hot and then it just
• 6:10
  Speaker 1: cools down completely and then it goes into the fridge.
• 6:12
  Speaker 1: It's there for like six hours. It's fine.
• 6:14
  Speaker 2: Oh my god, it's six great. I'll talk to you
• 6:17
  Speaker 2: tomorrow when you're texting you and you've got food poisoning
• 6:20
  Speaker 2: because the bacteria grew on that fucking shiny.
• 6:22
  Speaker 1: Everything is cooked and it's all sealed and everything. No,
• 6:26
  Speaker 1: it would have to be like left out for like
• 6:27
  Speaker 1: two days for it to go bad.
• 6:29
  Speaker 2: Really okay, well, listen, I know this is great information.
• 6:33
  Speaker 1: That should feel that really.
• 6:35
  Speaker 2: Wow, this is making me feel so much better. I
• 6:38
  Speaker 2: might be taking some more risks Chinese food on.
• 6:40
  Speaker 1: Like a Friday, Like, you're good till Sunday to eat
• 6:43
  Speaker 1: it and then I'll throw it away.
• 6:45
  Speaker 2: Okay, And you can leave it outside your door for
• 6:48
  Speaker 2: six hours as long as it's catch up.
• 6:50
  Speaker 1: I don't believe it, like I'll cook the shit out
• 6:52
  Speaker 1: of it when I heat it up, I'll like, heat
• 6:54
  Speaker 1: it up pretty good. Sorry, amazing, I'm not throwing away
• 6:57
  Speaker 1: fifty worth of food.
• 7:00
  Speaker 2: I love you, little fucking scrappy chefs. Is gonna fucking
• 7:03
  Speaker 2: eat the Chinese off of us? Doorstep? What the fuck?
• 7:06
  Speaker 1: I know? I was just like, I was like, some
• 7:09
  Speaker 1: fucking playing a joke on me. I'm not welcome to round.
• 7:11
  Speaker 1: I was like, wait, I was like, what, just totally
• 7:14
  Speaker 1: sip my mind, crazy, hilarious.
• 7:15
  Speaker 2: Okay, welcoming, thank you, Okay, I'm welcoming us into the recap.
• 7:22
  Speaker 2: This is Top Chefs. This is episode ten, and this
• 7:27
  Speaker 2: is a big moment for Cazar to come back from
• 7:32
  Speaker 2: Last Chance Kitchen. Very exciting, happy to see him back.
• 7:37
  Speaker 2: Great chef. Now, I want to talk about how we
• 7:40
  Speaker 2: have Like this is gonna be a fun episode because
• 7:43
  Speaker 2: we can really instead of getting into necessarily the narrative
• 7:45
  Speaker 2: of each chef's journey, we really get to talk about
• 7:48
  Speaker 2: food and I'm super excited to ask you lots of
• 7:51
  Speaker 2: questions and what you think about what they made. I
• 7:54
  Speaker 2: don't have pictures from the quick Fire Challenge, but I
• 7:59
  Speaker 2: do have pickure. Okay, cool, that's fine, it's a little
• 8:02
  Speaker 2: it's a wash. I do have pictures for the Elimination Challenge,
• 8:06
  Speaker 2: which I will be putting up on the screen for
• 8:08
  Speaker 2: our reference. But you know which is so perfect that,
• 8:13
  Speaker 2: says our one, The uh the uh the the watch
• 8:17
  Speaker 2: mccallach challenge, Quickfire, thank you, says our one, the quick
• 8:20
  Speaker 2: Fire Challenge just after coming back from Last Chance Kitchen,
• 8:24
  Speaker 2: which is very cool. And I mean to hear him
• 8:26
  Speaker 2: be like I lived on pop making popcorn grits like
• 8:31
  Speaker 2: he lived on popcorn and something else when he was
• 8:34
  Speaker 2: super poor. Is such an amazing story to have behind
• 8:38
  Speaker 2: your dascorn grip broccoli and sheddar apple celery. And he
• 8:43
  Speaker 2: used the pressure cooker for the searing because you couldn't
• 8:46
  Speaker 2: use any tools. But I were you blown away by
• 8:49
  Speaker 2: this popcorn grits thing?
• 8:52
  Speaker 1: I was. I thought it was like because he was
• 8:53
  Speaker 1: like cooking it down, so I guess it became like
• 8:55
  Speaker 1: nice and creamy from using And they're like, what it
• 8:59
  Speaker 1: is smart use of the pressure cooker because people forget
• 9:02
  Speaker 1: to think that it is like a saute function on
• 9:04
  Speaker 1: it as well.
• 9:04
  Speaker 2: I was, yes, brilliant. Also I used the pressure cooker
• 9:10
  Speaker 2: a lot. So I was like, oh, yeah, duh, of
• 9:11
  Speaker 2: course the saute that is such a cheat. It was amazing. Yeah,
• 9:15
  Speaker 2: go ahead.
• 9:15
  Speaker 1: I mean just with the plastic knives and forks, was
• 9:17
  Speaker 1: just like I just was like, this is like excruciating
• 9:20
  Speaker 1: to watch, Like she's trying to cut like crusty bread
• 9:23
  Speaker 1: with like as classic Oh my god.
• 9:26
  Speaker 2: I just remembered to the debt. Back to the debt
• 9:31
  Speaker 2: because it's the daeponnell, it's the dapnelle, it's the little
• 9:34
  Speaker 2: So they're they're abbreviating depth that the name of the
• 9:40
  Speaker 2: title of the episode is called to the.
• 9:42
  Speaker 1: Dept because the calledir Right.
• 9:48
  Speaker 2: We figured it out, finally, dear lord, it is okay.
• 9:52
  Speaker 2: Everyone's probably yelling like, no, this is the reason that
• 9:56
  Speaker 2: that's why it's called that, okay, So okay. I loved
• 10:00
  Speaker 2: his grits. I love a grits and I don't I
• 10:03
  Speaker 2: didn't realize how much I liked your grits until I
• 10:05
  Speaker 2: was in North Carolina recently and staying at a hotel
• 10:08
  Speaker 2: and for their you know, continental breakfast or whatever, they
• 10:11
  Speaker 2: had grits and it was so good. Do you like grits?
• 10:15
  Speaker 1: I do, like like with shrimp and stuff like that,
• 10:17
  Speaker 1: but I needed more. I needed really savory, Like I
• 10:21
  Speaker 1: think there's something weird about it. Like I just feel
• 10:24
  Speaker 1: like it's very It's not a breakfast thing for me.
• 10:28
  Speaker 1: M Like I needed like it can be in the
• 10:31
  Speaker 1: main dish dish and like, did you have you get
• 10:33
  Speaker 1: a corner like corn and grits would be really nice
• 10:35
  Speaker 1: to the corn grits and like but actually with fresh
• 10:37
  Speaker 1: sweet corn in there, like that's that's what I love that.
• 10:40
  Speaker 1: So there's a lot of corn in this. In this episode, there.
• 10:44
  Speaker 2: Was a lot of coins and you know, this is
• 10:48
  Speaker 2: this hilarious challenge of them having to like just take
• 10:51
  Speaker 2: food from you know, these book this book Dango was
• 10:54
  Speaker 2: great but so weird. You know. She did like a
• 10:59
  Speaker 2: Monty crysto and meets a coat. Mom, is that what
• 11:04
  Speaker 2: it's called? I don't know what that is?
• 11:06
  Speaker 1: What was it?
• 11:08
  Speaker 2: Well, anyway, it's Amani cristo and it has ham and
• 11:10
  Speaker 2: cheese curds on it.
• 11:11
  Speaker 1: And didn't you didn't she put like foi groan or
• 11:14
  Speaker 1: something or FOI like what that with like feti or
• 11:17
  Speaker 1: like with goats cheese And she was like what the hell,
• 11:19
  Speaker 1: Like why did you put those two together.
• 11:21
  Speaker 2: Oh yeah, that was number. That was Bailey. Bailey had
• 11:26
  Speaker 2: foa foa petie with like yeah, apple penis salt.
• 11:33
  Speaker 1: You didn't need the cheese, gross, right, didn't she try
• 11:37
  Speaker 1: and do like a pop tart type thing with that?
• 11:38
  Speaker 1: Like what did you put the with? Was like round
• 11:41
  Speaker 1: or something?
• 11:42
  Speaker 2: Oh, Vinnie did the uncrustable, the uncrustable. Yeah, he did
• 11:46
  Speaker 2: the uncrustable. And he had pat on his too. The
• 11:50
  Speaker 2: they both did. And then Lana had that savory ham
• 11:54
  Speaker 2: and cheese waffle and they were like, uh, is there
• 11:57
  Speaker 2: ham in here? I don't taste any.
• 11:59
  Speaker 1: That's that's the thing. If you're going to call something something,
• 12:02
  Speaker 1: it better be just be oozing of ham and fucking cheese.
• 12:06
  Speaker 1: Like that needs to hit you straight away. If you're
• 12:08
  Speaker 1: going to hold something that a waffle after after the
• 12:11
  Speaker 1: fact is like whatever, Like it looked like a waffle,
• 12:13
  Speaker 1: obviously does she used a waffle iron? But like, yeah, there.
• 12:16
  Speaker 2: Was no you couldn't even see them or the cheese.
• 12:20
  Speaker 1: Yeah, And then he said it was dry, Yeah it
• 12:23
  Speaker 1: was dry as well.
• 12:24
  Speaker 2: You sure did. Massimo made those pigs in a blanket.
• 12:29
  Speaker 2: What did you think about that?
• 12:31
  Speaker 1: I thought it looked really cool. Like visually it looked
• 12:33
  Speaker 1: amazing on the plate. How he put it together that
• 12:36
  Speaker 1: was cool.
• 12:36
  Speaker 2: And then he made that hot water. He like made
• 12:40
  Speaker 2: the cheese curds into mazzarella and he was stretching it.
• 12:42
  Speaker 2: Can you explain what happened there?
• 12:44
  Speaker 1: That was really cool. So you got the cheese curds,
• 12:46
  Speaker 1: you put it in like hot water. I guess to
• 12:48
  Speaker 1: melt it because I guess how you want to melt it,
• 12:52
  Speaker 1: like I just he was smart with the hot water,
• 12:54
  Speaker 1: and then he just like pulled it all together, like
• 12:57
  Speaker 1: just kind of mashed it all together and started stretching
• 12:59
  Speaker 1: it like it was cool. That was Actually it is
• 13:02
  Speaker 1: creative with some of the what they can do. I'm
• 13:05
  Speaker 1: actually glad I watched this episode because it gave me
• 13:07
  Speaker 1: a lot and a lot of inspiration. Really, what I'm
• 13:10
  Speaker 1: going to make for dinner dinner tonight? Yeah, what are
• 13:12
  Speaker 1: you going to I'm making? I'm making Brenzio tonight. But
• 13:15
  Speaker 1: I think I'm going to do us all crust on
• 13:16
  Speaker 1: it now, Oh my god. Okay, I'll definitely post about it,
• 13:21
  Speaker 1: like if I'm going to do it. I think i
• 13:22
  Speaker 1: am because it's really easy to do and I have
• 13:24
  Speaker 1: like beautiful Brenzi. You know, I got the farmer's market
• 13:25
  Speaker 1: this morning, so yeah, I think that's what I want
• 13:29
  Speaker 1: to do.
• 13:29
  Speaker 2: You got the brend at the grove, the farmer's market
• 13:32
  Speaker 2: at the grove.
• 13:33
  Speaker 1: No, they won a plumber park at the end of
• 13:35
  Speaker 1: my street.
• 13:36
  Speaker 2: They have a farmer's market on a Monday.
• 13:39
  Speaker 1: On a Monday.
• 13:40
  Speaker 2: Yeah, is it just every Monday.
• 13:42
  Speaker 1: Every Monday right beside me? Yeah, fish person, cool strawberries, everything.
• 13:47
  Speaker 2: Yeah, farmer's market. There's a farmer's market up here on Sundays.
• 13:51
  Speaker 2: I'm on Saturdays, which is great. I wish there'd be
• 13:54
  Speaker 2: one during the week. Would be easier to get to sometimes,
• 13:57
  Speaker 2: you know. Okay, so okay, So we got out of
• 14:01
  Speaker 2: the quick fire challenge obviously, Caesar one. It was great,
• 14:05
  Speaker 2: and now we're moving on to the elimination challenge, which
• 14:09
  Speaker 2: is the you know, the Montreal Green roof Revolution. We
• 14:13
  Speaker 2: understand the greenhouses on the top of these rooftops of
• 14:16
  Speaker 2: these restaurants are making it sustainable and their their challenge
• 14:21
  Speaker 2: is to design their dish using sustainably grown Montreal rooftop
• 14:26
  Speaker 2: ingredients and then also only utilizing ingredients that of the
• 14:30
  Speaker 2: products that have been left in the top Chef Kitchen,
• 14:34
  Speaker 2: so to further the sustainability, and then all the extra
• 14:37
  Speaker 2: stuff is going to be donated and you have to
• 14:43
  Speaker 2: you have to make it a season of the year
• 14:46
  Speaker 2: inspired by a season of the year. Now, question for
• 14:49
  Speaker 2: you chefs do rooftop gardens on top of like restaurants?
• 14:55
  Speaker 2: Is that that's obviously a thing in Montreal? Is that
• 14:57
  Speaker 2: a thing anywhere else? Is that happening in la.
• 15:00
  Speaker 1: I don't know, Like I haven't seen that, but like
• 15:03
  Speaker 1: maybe they'll have, like some restaurants will have a garden
• 15:07
  Speaker 1: off site and the chef will go pick stuff from there.
• 15:10
  Speaker 1: But I always feel like it's like how big are
• 15:13
  Speaker 1: these gardens? Like sustain a whole restaurant and feed people?
• 15:15
  Speaker 1: You know, I think it just blows my mind sometimes.
• 15:17
  Speaker 1: But I mean that roof garden looked absolutely huge, right.
• 15:22
  Speaker 2: But I mean, is it just are we just getting
• 15:23
  Speaker 2: micro greens from there and maybe some cherry tomatoes, like
• 15:26
  Speaker 2: you're not really getting.
• 15:29
  Speaker 1: Yeah, yeah, I don't think you're getting like all these
• 15:32
  Speaker 1: vegetables and all that kind of stuff from there.
• 15:35
  Speaker 2: Maybe I mean, maybe someone will get lucky with a
• 15:38
  Speaker 2: fresh cucumber, but like you can't in bulk feed everybody
• 15:43
  Speaker 2: from that.
• 15:43
  Speaker 1: Garden, Like I love the idea of it, but it's like, yeah,
• 15:48
  Speaker 1: you're not in the middle of Bakersfield and like all
• 15:50
  Speaker 1: this land and like it's just I don't know, like
• 15:52
  Speaker 1: what are you? It's on a roof and it's like
• 15:55
  Speaker 1: how much like are you turning over? Like let us
• 15:57
  Speaker 1: take a while to grow, Like I just it blows
• 16:00
  Speaker 1: my mind. Okay, I need to see it.
• 16:02
  Speaker 2: Okay, yeah, great, we'll see it now. I want to
• 16:06
  Speaker 2: ask you about this is actually going back to Tristan
• 16:10
  Speaker 2: in the quick Fire Challenge when he was talking about
• 16:12
  Speaker 2: he wanted something that was umammy forward, and so he
• 16:15
  Speaker 2: used a bacon roasted hot dog in yucca and a
• 16:18
  Speaker 2: yucca broth with celery and kraut and a croissant. He
• 16:22
  Speaker 2: said that he wanted something ummammy forward. Can you please
• 16:26
  Speaker 2: explain to the darlings what does that mean? In Layman's It's.
• 16:31
  Speaker 1: Like Jesus, It's like, how do you It's like it's
• 16:35
  Speaker 1: like this like savory like flavor. It's like it's like
• 16:39
  Speaker 1: a combination of all like savory flavors to get her
• 16:43
  Speaker 1: to create this unami. It's like this explosion of flavor.
• 16:46
  Speaker 1: It's like how do you It's it's kind of hard
• 16:49
  Speaker 1: to explain.
• 16:51
  Speaker 2: Is it taking different textures.
• 16:55
  Speaker 1: Like let me see, Like let me like, it's like
• 17:01
  Speaker 1: five basic tastes alongside sweet, sour, salty, and bitter, So
• 17:04
  Speaker 1: it's all those coming together to create this like pleasant
• 17:07
  Speaker 1: savory taste. Do you know what I mean? So like
• 17:10
  Speaker 1: foods for example, like like mushrooms, like age cheeses, like
• 17:16
  Speaker 1: soy sauce like I always I always kind of represent
• 17:18
  Speaker 1: it with like miso, like that's saltiness, like of like
• 17:22
  Speaker 1: a miso and like fish sauce things like that. It's
• 17:25
  Speaker 1: it's very it's very like Asian like influenced. I feel
• 17:29
  Speaker 1: like when I think of unami and you can get
• 17:33
  Speaker 1: paste as well, and you can add that to soups
• 17:36
  Speaker 1: and stews and stuff like that, and it gives it
• 17:37
  Speaker 1: that beautiful like savory richness. Oh my god, you almost
• 17:42
  Speaker 1: like did you hear that? That's disgusting? But they I
• 17:52
  Speaker 1: think Trader Joe's actually used to sell that like unami paste.
• 17:55
  Speaker 1: But hm, I almost think like like MSG like that's
• 18:02
  Speaker 1: like a new nami flavor flavored.
• 18:05
  Speaker 2: Isn't it?
• 18:05
  Speaker 1: Mommy favorite? That the addive foods to make them kind
• 18:09
  Speaker 1: of more addictive. It's like, my god about MSG. Does
• 18:13
  Speaker 1: something wrong with that? But it's like it's it has that,
• 18:15
  Speaker 1: but yeah, it.
• 18:16
  Speaker 2: Is bad, isn't it. MSG's are bad.
• 18:19
  Speaker 1: It's not bad at all.
• 18:20
  Speaker 2: LIKESG is my fucking part. It's like eight days later,
• 18:25
  Speaker 2: I'll eat that MSG.
• 18:27
  Speaker 1: You remember remember when like they did the episode with
• 18:29
  Speaker 1: like the Megan Marco Show and the chef, like the
• 18:34
  Speaker 1: cream Chef was on and she was talking about MSG
• 18:37
  Speaker 1: and she's like, isn't it bad? And he was like
• 18:38
  Speaker 1: he goes through the whole history of it, and it
• 18:40
  Speaker 1: was kind of like a racism thing and it was
• 18:42
  Speaker 1: like for people not to eat Chinese food and they
• 18:44
  Speaker 1: kind of it was like a it was just it
• 18:47
  Speaker 1: was crazy, like look it up. It was like a
• 18:49
  Speaker 1: whole bad rap back in the nineties, like, oh, stay
• 18:53
  Speaker 1: away from Chinese food. It's filled with MSG MSG MSG
• 18:55
  Speaker 1: is bad and it was never bad.
• 18:57
  Speaker 2: Oh my gosh, I know.
• 19:01
  Speaker 1: I mean, I love it so much. I ordered it twice, of.
• 19:05
  Speaker 2: Course you did. You know, you gotta do it. You
• 19:07
  Speaker 2: gotta do what you gotta do time.
• 19:12
  Speaker 1: I need to add sound effects to my podcast when
• 19:14
  Speaker 1: I do it.
• 19:15
  Speaker 2: That's so fun. It's so fun fun. So all right,
• 19:19
  Speaker 2: by the way, this, you know, this push to sustainably grown,
• 19:24
  Speaker 2: but also you know, not wasting food and donating the
• 19:28
  Speaker 2: rest using what you have really harkens to a recipe
• 19:33
  Speaker 2: in our Cooked, Spill It, Throw It cookbook, which is
• 19:35
  Speaker 2: the garbage soup. Because garbage soup is a perfect thing
• 19:40
  Speaker 2: that you can clean out your cupboards, your refrigerator from
• 19:44
  Speaker 2: the week, throw everything in there. You can put your
• 19:46
  Speaker 2: bones in there, you can put your leftover vegetables and
• 19:51
  Speaker 2: and just whatever you have leftover from the week and
• 19:54
  Speaker 2: make a garbage soup. And we have a great recipe
• 19:56
  Speaker 2: in our cookbook for that that she is.
• 19:58
  Speaker 1: So delicious that recipe. I love that recipe. Yeah, like
• 20:01
  Speaker 1: the I liked the idea of the sustainability thing where
• 20:04
  Speaker 1: they're kind of like it was kind of like, I
• 20:06
  Speaker 1: feel like extra brownie points for when they were making
• 20:09
  Speaker 1: the dish, right, boss, Boss, it can go against you
• 20:13
  Speaker 1: because you've become so obsessed with trying to use everything
• 20:16
  Speaker 1: that you fuck up the flavor. Oh you just like everything.
• 20:20
  Speaker 2: Okay, So that's what happened to Vinnie. Let's talk about
• 20:22
  Speaker 2: Vinnie first. I'm gonna pull up his dish here Okay,
• 20:25
  Speaker 2: as you can see if you're watching this, yeah, you're
• 20:28
  Speaker 2: watching it because you're on tier two your drama Mama,
• 20:32
  Speaker 2: here you are. We have Vinnie's he's the the season
• 20:38
  Speaker 2: spring and he did Lamb dumplings with moral mushroom consume
• 20:43
  Speaker 2: and Nouki mushrooms and English peas. Okay, Stuart, here are
• 20:47
  Speaker 2: some questions for you. One the consume, What were your
• 20:53
  Speaker 2: feelings about him doing the consumme for this dish and
• 20:56
  Speaker 2: using the bones for that, because they really felt like
• 20:59
  Speaker 2: it really broke it's just way too much like horrible,
• 21:04
  Speaker 2: Like yeah.
• 21:05
  Speaker 1: It was like it was too aggressive this said, and
• 21:08
  Speaker 1: like like and lamb can be very gamy, it can
• 21:12
  Speaker 1: be smelly, it can be yeah, it is, it can
• 21:16
  Speaker 1: be funky. So if he already had like the lamb
• 21:19
  Speaker 1: meat in the dumpling with the morale mushrooms, like I
• 21:22
  Speaker 1: love that, Like I love that the combination of the
• 21:25
  Speaker 1: morale mushroom consumme with the lamb that's all lovely and
• 21:29
  Speaker 1: the Nooki mushrooms and the English piece, I mean the
• 21:32
  Speaker 1: piece of mushrooms. I mean that's fine, I guess, but
• 21:35
  Speaker 1: it must have been really really funky for them. I
• 21:41
  Speaker 1: think I thought there was something like a spider or something.
• 21:43
  Speaker 1: I'm going to freak out here, but I would die.
• 21:49
  Speaker 1: But I just feel like the dumplings kind of look
• 21:52
  Speaker 1: a bit sad on the place. And then he forgot
• 21:54
  Speaker 1: the garnish of the radish.
• 21:56
  Speaker 2: She ran out of time, and it's tough.
• 21:59
  Speaker 1: That to me is the kiss of death in all
• 22:02
  Speaker 1: these shows. If you're doing a cooking competition show and
• 22:05
  Speaker 1: I've done them, I don't want I did one on
• 22:08
  Speaker 1: NBC Food Fighters and I lost both times. But you
• 22:13
  Speaker 1: can't like if you were saying, like, this is what
• 22:15
  Speaker 1: I'm serving you and you miss elements off that dish
• 22:19
  Speaker 1: and you serve it to judges, you're immediately losing. I think, yeah,
• 22:23
  Speaker 1: because if you get complete dishes from everybody else, yeah,
• 22:27
  Speaker 1: the flavors that the taste may not work or whatever,
• 22:30
  Speaker 1: they may judge that, but they give you a complete.
• 22:33
  Speaker 2: Complete dish. What about the pea shocking? I have never
• 22:38
  Speaker 2: known you could shock a pee. Didn't know that people
• 22:41
  Speaker 2: shocked peas. What are we doing? Are we shocking peaces?
• 22:46
  Speaker 1: I never shocked peas really in my life, not in
• 22:50
  Speaker 1: culinary school. No, they just can't, like you just buy
• 22:53
  Speaker 1: them already shocked or.
• 22:55
  Speaker 2: Okay, wait, is there a difference between a pea that
• 22:59
  Speaker 2: has grown the samely on a rooftop that they are
• 23:02
  Speaker 2: not shucked?
• 23:03
  Speaker 1: I just the p's You just opened them and you
• 23:06
  Speaker 1: picked them out, like they were like what the fuck
• 23:08
  Speaker 1: were they picking apart? Like I've never seen that before.
• 23:11
  Speaker 1: Oh wow, Okay, kes're individually, They're individually like shelling them right, okay,
• 23:18
  Speaker 1: not like sound like weird, Like I really haven't seen that.
• 23:20
  Speaker 1: Like I was just like I thought p's were like
• 23:22
  Speaker 1: in the long the pea shoot and you open the
• 23:24
  Speaker 1: shoot and it's like three or four piece and like
• 23:26
  Speaker 1: you popped them out, like that's what I know of.
• 23:28
  Speaker 2: They were showing them holding the individual peas and like
• 23:32
  Speaker 2: it looked like they were doing something to the individual
• 23:35
  Speaker 2: pe that.
• 23:36
  Speaker 1: They were taking the shell off the individual p yes,
• 23:40
  Speaker 1: which I guess you can do.
• 23:41
  Speaker 2: And I think it's the shell that they're talking about,
• 23:44
  Speaker 2: not not shucking, it's d shelling them, which is a
• 23:47
  Speaker 2: whole different thing. So why, oh my god.
• 23:50
  Speaker 1: Well I can say it right now, I've never d
• 23:52
  Speaker 1: shelled a pee. Wow.
• 23:55
  Speaker 2: This is just fascinating to me. Okay, good to know.
• 23:59
  Speaker 2: I was like dying to ask you this. I was like,
• 24:01
  Speaker 2: I'm not gonna this. This dish was pretty rough. I
• 24:07
  Speaker 2: mean like even Tom said, like anybody can make it,
• 24:10
  Speaker 2: you know, so it and the Kiss of Death. Tom said,
• 24:14
  Speaker 2: I'm still not getting a sense of who you are
• 24:16
  Speaker 2: as a chef. That's bad. This far into it.
• 24:21
  Speaker 1: You're my home.
• 24:22
  Speaker 2: Yeah, and He's like, I know you have a point
• 24:24
  Speaker 2: of view and I'm not seeing it and it's not
• 24:25
  Speaker 2: reflected in this season and I'm not seeing you now, Stuart.
• 24:29
  Speaker 2: I I'm curious as to what your point of view
• 24:34
  Speaker 2: when you describe your point of view of food or
• 24:37
  Speaker 2: as a chef, how would you describe your point of view?
• 24:42
  Speaker 1: My point of view would be like, well, my point
• 24:46
  Speaker 1: of view will be like hardy but healthy. So it's
• 24:48
  Speaker 1: like taking like I like like like slow cooked food, glove,
• 24:53
  Speaker 1: slow ROAs. I like to use like whole foods, no,
• 24:56
  Speaker 1: nothing processed, Like that's kind of like And then I say, like,
• 25:00
  Speaker 1: you know, food style would be kind of like you know,
• 25:03
  Speaker 1: the comfort of Irish cuisine matched with like the California freshness,
• 25:08
  Speaker 1: you know what I mean?
• 25:09
  Speaker 2: Yeah, that is nice.
• 25:12
  Speaker 1: That is good.
• 25:13
  Speaker 2: No wonder you're such a good freaking chef. Oh wow,
• 25:16
  Speaker 2: that was really good. You just totally sold me. I'm like,
• 25:20
  Speaker 2: as if I didn't know you, but it's just like
• 25:21
  Speaker 2: hearing it is just great. You said it with a
• 25:25
  Speaker 2: lot of oomami.
• 25:27
  Speaker 1: Yeah, like with thought and feeling. Yeah, that's kind of
• 25:32
  Speaker 1: how I describe it. Something's going to be a really
• 25:34
  Speaker 1: like awkward question to answer, and I used to struggle
• 25:36
  Speaker 1: with it for like years.
• 25:37
  Speaker 2: I'm like, what.
• 25:40
  Speaker 1: You know, it finally kind of comes together. You kind
• 25:42
  Speaker 1: of just like you don't choose it, it kind of
• 25:44
  Speaker 1: chooses you, and you're kind of like cooking one day,
• 25:46
  Speaker 1: You're like, ah, this is what I love to do,
• 25:48
  Speaker 1: this is what I enjoyed, this is what it is.
• 25:50
  Speaker 2: Yeah, that's so important to have that, you know. I mean,
• 25:53
  Speaker 2: it's essentially it's not necessarily it's more than a brand.
• 25:55
  Speaker 2: It's like it's it's actually the essence of what you're doing,
• 25:59
  Speaker 2: you know, and and what makes your food what your
• 26:01
  Speaker 2: food is. Hold on, let me take a very very
• 26:03
  Speaker 2: very quick break. There's no shame in my game when
• 26:06
  Speaker 2: it comes to therapy. I am proud to do it,
• 26:09
  Speaker 2: proud to talk about it, and I love how it's
• 26:11
  Speaker 2: helped me in the past and currently. And maybe you
• 26:15
  Speaker 2: want to give it a try too with Rula. Sometimes
• 26:17
  Speaker 2: in life, things don't really line up exactly the way
• 26:21
  Speaker 2: you want it to be. So, for example, if you
• 26:23
  Speaker 2: were struggling with a tough breakup, or you're stressed out,
• 26:26
  Speaker 2: or you're feeling anxious or depressed and you wish that
• 26:30
  Speaker 2: there was somewhere that you could go and you had
• 26:32
  Speaker 2: easy access to affordable therapy. That's not always the case,
• 26:36
  Speaker 2: but Rula is here for you. With RULA, you can
• 26:39
  Speaker 2: find the right therapist for you. Rula partners with a
• 26:42
  Speaker 2: network of over fifteen thousand therapists and psychiatrists nationwide, enabling
• 26:47
  Speaker 2: you to find your personalized solution and the right therapist
• 26:50
  Speaker 2: for you based on your needs and your preferences and
• 26:53
  Speaker 2: state requirements. Rula's network of licensed therapists except most major
• 26:58
  Speaker 2: insurance and they typically have a cope of fifteen dollars
• 27:01
  Speaker 2: per session, making therapy more accessible than ever. Getting started
• 27:06
  Speaker 2: is so easy. All you have to do is answer
• 27:08
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• 27:11
  Speaker 2: in network therapists that fit your needs. Join the thousands
• 27:14
  Speaker 2: who have already turned to RULA for support on their
• 27:17
  Speaker 2: journey to better mental health and well being. Just visit
• 27:19
  Speaker 2: rula dot com slash drama today. When you sign up,
• 27:23
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• 27:25
  Speaker 2: my show by letting them know that I sent you.
• 27:28
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• 27:29
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• 27:32
  Speaker 2: to Rula dot com slash drama now and connect with
• 27:37
  Speaker 2: a licensed therapist who truly cares your mental health matters. Okay,
• 27:41
  Speaker 2: we are back. Well, why don't we go to another person.
• 27:44
  Speaker 2: Let's go to Schwy So. Schwy got winter and he
• 27:50
  Speaker 2: did a hot pot he did with squash, sweet potato
• 27:55
  Speaker 2: dum sweet potato dumplings, fried enoch mushrooms and mushroom dot
• 28:00
  Speaker 2: she can you please explain to me what anoch mushrooms
• 28:04
  Speaker 2: are and mushroom dashi?
• 28:06
  Speaker 1: Like the thin there, like the thin these like thin
• 28:08
  Speaker 1: white mushrooms that are all like like it's kind of
• 28:12
  Speaker 1: stuck together. They're kind of like.
• 28:14
  Speaker 2: Bean sprouts in a way. But I mean, yeah, yeah, exactly.
• 28:18
  Speaker 1: Is like a cost consume as well, Like it's like
• 28:21
  Speaker 1: a soup, you know, yeah, but you see being poured
• 28:25
  Speaker 1: and poured into it there. I love like this would
• 28:29
  Speaker 1: have been my dish too, Like I loved. Yeah, because
• 28:32
  Speaker 1: you just know it is so favorful and there's probably
• 28:36
  Speaker 1: lots of unami in there. Mommy, am I saying it
• 28:41
  Speaker 1: right now? God?
• 28:42
  Speaker 2: Mommy, ooh my mom.
• 28:45
  Speaker 1: It looks like it looks like there's like the freshness
• 28:48
  Speaker 1: of like a besa leaf there. I see on the left.
• 28:51
  Speaker 1: What else is there? I see them anoch mushrooms, fried
• 28:54
  Speaker 1: sweet potato, dumb.
• 28:56
  Speaker 2: Dumpling wrappers out of collared greens.
• 28:59
  Speaker 1: Yeah, that was smart.
• 29:00
  Speaker 2: That was so cool, And this is a vegetarian dish,
• 29:03
  Speaker 2: so that's a big deal.
• 29:07
  Speaker 1: Saves so much time as well, Like you have the
• 29:08
  Speaker 1: leaf that you're done, you're just like throwing it in
• 29:10
  Speaker 1: some hot water just to kind of soften it up,
• 29:12
  Speaker 1: and then you're making the dumpling. Yeah.
• 29:14
  Speaker 2: Well Tom again, you know, as in contradiction or in
• 29:19
  Speaker 2: an opposite way to Vinnie, who was like, I finally
• 29:22
  Speaker 2: got a sense of how you cook and it seemed
• 29:24
  Speaker 2: like a much for your dish, and he was like, yes,
• 29:26
  Speaker 2: So I finally felt like I got to that point
• 29:29
  Speaker 2: where I can just do what I do. And I
• 29:32
  Speaker 2: imagine all chefs are like that. Like on a competition show,
• 29:35
  Speaker 2: you're feeling like, oh, I've got to cook something for
• 29:38
  Speaker 2: the judges. I've got to do something, ye within the
• 29:40
  Speaker 2: confines of what they're asking, and you lose yourself and
• 29:42
  Speaker 2: the process of it. I can't even imagine what that
• 29:44
  Speaker 2: must be.
• 29:45
  Speaker 1: Like, because yeah, because they're asking, like they're giving you
• 29:48
  Speaker 1: the challenge and then you have to like make a
• 29:50
  Speaker 1: dish and like to the constraints of the challenge. Then
• 29:53
  Speaker 1: like does it take away from what you love to
• 29:55
  Speaker 1: cook to try and make them happy? But it seemed
• 29:58
  Speaker 1: like this is something that was very like close to
• 30:01
  Speaker 1: his heart that he made a lot, like he made
• 30:03
  Speaker 1: something like this a lot of well, his food truck
• 30:06
  Speaker 1: was his food truck, a hot pot stuff like I
• 30:08
  Speaker 1: don't know, he had a food truck. He talked about
• 30:10
  Speaker 1: him his wife, and so maybe this was something that
• 30:14
  Speaker 1: he made, like a hot pot, maybe something that he
• 30:18
  Speaker 1: made before, because it sounded like it was something that
• 30:21
  Speaker 1: was very close to him. So I feel like that
• 30:23
  Speaker 1: comes out in the food. If it's something you've done
• 30:25
  Speaker 1: a lot of and you really enjoy it, it's probably
• 30:27
  Speaker 1: why he won.
• 30:28
  Speaker 2: That's right, And you know, you can get lucky. You
• 30:30
  Speaker 2: were a challenge where you're like this is so perfect.
• 30:32
  Speaker 2: I know how to do this. This is my thing. Yeah, okay,
• 30:36
  Speaker 2: let's go to Massimo because he did really well, Like.
• 30:43
  Speaker 1: I would love this dish to eat this dish.
• 30:46
  Speaker 2: This is like and this is kind of what inspired
• 30:49
  Speaker 2: you to make your what's inspiring to make your salted branzino.
• 30:53
  Speaker 1: I wouldn't make a salt crust with brenzino tonight yet.
• 30:56
  Speaker 2: Walk us through. So Massimo, he's got winter. He did
• 30:59
  Speaker 2: a salt crust chicken with sorry, salt crust chicken farce
• 31:05
  Speaker 2: and cream sauce is farce. The sauce, what is the farst?
• 31:09
  Speaker 1: Farst is like the stuffing.
• 31:11
  Speaker 2: Oh my god, Oh that's right. He was squeezing it inside.
• 31:15
  Speaker 1: Okay, you see it kind of there on the outside,
• 31:18
  Speaker 1: the stuffing part.
• 31:19
  Speaker 2: That was amazing. Okay, what is how do you make
• 31:23
  Speaker 2: a salt crust and how are you gonna do it tonight?
• 31:26
  Speaker 1: Salt crust? And so what I'll do with the Brenzino tonight?
• 31:29
  Speaker 1: So I bought like I didn't buy the Generally you
• 31:31
  Speaker 1: would do a whole Brenzino, but the people I work for,
• 31:34
  Speaker 1: like they don't like to see heads and tails and
• 31:35
  Speaker 1: all that shit. So we just got the just got
• 31:37
  Speaker 1: the filets, okay, And so what I'll do is I'll
• 31:39
  Speaker 1: get like two filets, and we'll like put one on
• 31:42
  Speaker 1: the bottom like sort of skin skin on the outside, right,
• 31:45
  Speaker 1: And then what I'll do is just like brushing with
• 31:48
  Speaker 1: some olive oil, some pepper, not salt, because we're going
• 31:51
  Speaker 1: to bake it in salt, and I'll put some lemons
• 31:53
  Speaker 1: and some thyme and then put the other part on top, right,
• 31:57
  Speaker 1: and then that's maybe drizzle of olive oil. Then what
• 32:00
  Speaker 1: so I'll do that twice, right for two people. And
• 32:03
  Speaker 1: then what you do is you get egg whites and
• 32:05
  Speaker 1: you get like salt, like a lot of salt, like
• 32:06
  Speaker 1: four or five cups of salt with egg whites, and
• 32:09
  Speaker 1: you mix the egg whites with the salt until it
• 32:11
  Speaker 1: can becomes kind of moist and so you can kind
• 32:13
  Speaker 1: of mold it. So then when I'll do is I'll
• 32:16
  Speaker 1: put like a little layer on the bottom of the pan,
• 32:18
  Speaker 1: like I'll do like a layer of big or like
• 32:20
  Speaker 1: a bacon sheet first, and then some salt. Then you
• 32:22
  Speaker 1: put the salt the fish on that, and then you
• 32:25
  Speaker 1: completely cover it with like the mixture of the salt
• 32:29
  Speaker 1: with the egg whites. It's very easy to do, and
• 32:33
  Speaker 1: then you'll just bake it in the oven. I'm probably like,
• 32:36
  Speaker 1: I know, like three seventy like three like four hundred
• 32:38
  Speaker 1: degrees because you want like roasting for about twenty five
• 32:41
  Speaker 1: thirty minutes.
• 32:42
  Speaker 2: In either regular like a pyrex pan or anything like
• 32:45
  Speaker 2: not a pie.
• 32:46
  Speaker 1: Or like a sheet pan, just a sheet pan, a
• 32:48
  Speaker 1: sheet pan. Oh yeah, and then just put like a
• 32:52
  Speaker 1: baking sheet on it so you can just easyly lift
• 32:54
  Speaker 1: it off. But then it comes out like brown or whatever,
• 32:56
  Speaker 1: like roasted, and it'll just be so favorful and it'll
• 33:01
  Speaker 1: be so moist and like juicy, and because it's just
• 33:04
  Speaker 1: it's cooking in that and it flavors as well. And
• 33:07
  Speaker 1: then you just crack it apart and you just pull
• 33:09
  Speaker 1: everything apart, and it's not going to be like super
• 33:11
  Speaker 1: salty what you think, because you're literally peeling it off
• 33:15
  Speaker 1: and then you're serving it.
• 33:16
  Speaker 2: And but you serve it with the crust and then like.
• 33:19
  Speaker 1: It no, no, I'll pull it out of the crust.
• 33:22
  Speaker 2: Did he leave the crust on?
• 33:25
  Speaker 1: No, dish?
• 33:26
  Speaker 2: Well, what is that thing in the back. Then that's
• 33:30
  Speaker 2: the plate, uh so.
• 33:33
  Speaker 1: So on the back that's the farce the stuffing.
• 33:37
  Speaker 2: Oh, it's the opposite.
• 33:40
  Speaker 1: Uh, the chicken. So I think he did the chicken.
• 33:44
  Speaker 1: He covered it with the stuffing and then covered it
• 33:47
  Speaker 1: with the salt and baked it.
• 33:49
  Speaker 2: Oh my gosh, Okay.
• 33:51
  Speaker 1: They sold off then the salt and then you're left
• 33:55
  Speaker 1: with like that beautiful like you know, stuffing around the chicken.
• 33:59
  Speaker 2: I see. And then what is the texture of the
• 34:02
  Speaker 2: branzino on the inside when you take the salt, It'll
• 34:06
  Speaker 2: be so flaky.
• 34:07
  Speaker 1: Wow, it just be so flaky and like fall apart.
• 34:09
  Speaker 2: Oh my god.
• 34:10
  Speaker 1: I'll story it tonight, Like I'm gonna story that tonight.
• 34:14
  Speaker 2: I kind of want to make it tonight. Maybe we
• 34:16
  Speaker 2: should do a live instagram.
• 34:18
  Speaker 1: You could do it with salmon as well. You do
• 34:20
  Speaker 1: it with someone as well, would be great. Like a
• 34:22
  Speaker 1: whole side of salmon.
• 34:23
  Speaker 2: And are you are you talking about like you have
• 34:26
  Speaker 2: to stack them on top of each other, the pieces
• 34:28
  Speaker 2: of the filets of.
• 34:29
  Speaker 1: Fish, because I will do that because I got two pieces,
• 34:33
  Speaker 1: so I'll like because if it was like just thinking,
• 34:35
  Speaker 1: if it was like a whole branzino, you would like,
• 34:38
  Speaker 1: you know, you would slice it in half or whatever
• 34:40
  Speaker 1: and you'd open it up and you would stuff it
• 34:42
  Speaker 1: with like the time and the lemons and all that
• 34:44
  Speaker 1: kind of stuff. But I'm just not gonna have the
• 34:45
  Speaker 1: head and tail. I just have filets. So I just
• 34:47
  Speaker 1: like sandwich the filets together with the lemon and thyme
• 34:51
  Speaker 1: in between.
• 34:52
  Speaker 2: Gota. Oh my gosh, we'll.
• 34:54
  Speaker 1: See it'll all makes sense tonight when I post about it.
• 34:56
  Speaker 2: Okay, well, this is amazing. I love this dish. Mus
• 35:00
  Speaker 2: did great. They felt like the it was beautiful. It
• 35:04
  Speaker 2: was nicely seasoned and technically great, but something was missing
• 35:08
  Speaker 2: to make it more comforting and link it to winter,
• 35:11
  Speaker 2: like a potato. So if you were to change his dish,
• 35:13
  Speaker 2: would you have done that too?
• 35:16
  Speaker 1: I get that. I get what they're saying, Like the
• 35:18
  Speaker 1: cabbage is very kind of like springy to me, it's
• 35:21
  Speaker 1: not very like winter and cozy and warm, like a
• 35:24
  Speaker 1: sweet potata would be nice, a regular potato would be nice,
• 35:27
  Speaker 1: A fingering potato would be nice. Like I get, like,
• 35:30
  Speaker 1: but it's kind of a stretch, Like the dish was
• 35:32
  Speaker 1: really freaking good, right because the stuffing, like the stuffing
• 35:37
  Speaker 1: is like the winter warmth. Yeah, you're stuffing is stuff
• 35:41
  Speaker 1: I mean, yeah, like heat, Like it's fine, you know
• 35:45
  Speaker 1: what I mean. I mean, they're just they have to
• 35:46
  Speaker 1: pick something, but what was what was the thing? What
• 35:51
  Speaker 1: was the dish? There was a this kind of annoyed
• 35:54
  Speaker 1: me member was the guy with the potato, and they
• 35:57
  Speaker 1: said the potato wasn't seasoned. But then when they.
• 36:00
  Speaker 2: Put the sauce and everything, tristan, yes, that was it.
• 36:04
  Speaker 1: The roasted cabbage, puret spring potatoes smoked like fish. I mean,
• 36:09
  Speaker 1: it looks beautiful in the plate. And they were like,
• 36:12
  Speaker 1: oh yeah, like it wasn't like the potato wasn't seasoned.
• 36:15
  Speaker 1: But then the comedian was like, well, I use the
• 36:18
  Speaker 1: sauce to bring it all together and it tasted amazing.
• 36:22
  Speaker 1: So it's like okay, and Tom click you agreed with
• 36:25
  Speaker 1: her and was like and so it's like the whole point, like,
• 36:30
  Speaker 1: you can't season everything. Sometimes you've just like you see
• 36:33
  Speaker 1: them one thing and not season the other thing, because
• 36:35
  Speaker 1: when you bring it all together, because if you're season
• 36:37
  Speaker 1: both things and it's too fucking salty, okay, great, you're
• 36:41
  Speaker 1: damned if you do your damn if you don't like
• 36:43
  Speaker 1: So it's like, so what they probably did was they
• 36:45
  Speaker 1: probably individually kind of tasted each little thing like thing,
• 36:50
  Speaker 1: but you don't eat the fucking dish like that, right,
• 36:54
  Speaker 1: you eat it that it's all complicates our compliments each other.
• 36:58
  Speaker 2: Right, So were you composed to anticipate hate that they're
• 37:00
  Speaker 2: going to be like, oh, okay this pee, I'm going
• 37:03
  Speaker 2: to taste this pee. You're supposed to season each individual
• 37:06
  Speaker 2: one for tasting. But I did love that. The comedian
• 37:10
  Speaker 2: who mentioned that, did Punky or whatever? She was like, yeah,
• 37:14
  Speaker 2: I mean so what I did was the way you
• 37:16
  Speaker 2: actually eat food, and I put it all against my mouth.
• 37:21
  Speaker 1: What did you think? I said that to her, like,
• 37:23
  Speaker 1: you know what, You're right, Like you did do it right,
• 37:25
  Speaker 1: like you know, because sometimes I feel like, you know,
• 37:28
  Speaker 1: like those guest judges the kind of like some of
• 37:30
  Speaker 1: them don't know what they're talking about, and so it's
• 37:32
  Speaker 1: nice the judges do bring them in. I'm like, hey,
• 37:35
  Speaker 1: that's a really smart point that you made. Like just
• 37:37
  Speaker 1: make some kind of the belong there, you know.
• 37:39
  Speaker 2: Yeah. Roasted and charred kara flex cabbage with spring potatoes,
• 37:44
  Speaker 2: smoked lake fish and roasted cabbage puree. This looked really good, but.
• 37:50
  Speaker 1: It's a very very spring dish. I like it.
• 37:53
  Speaker 2: They really did not like it much. And then when
• 37:56
  Speaker 2: Vinnie tasted it, because they did say like, oh it
• 38:00
  Speaker 2: feels like it's too salty or whatever. Then Vinnie tastes
• 38:03
  Speaker 2: it and he's like, it's right, it's bright.
• 38:06
  Speaker 1: Yeah, that's a nice way of saying it's salty. Right,
• 38:12
  Speaker 1: I needed less water? Uh huh.
• 38:14
  Speaker 2: Okay, So who do we have left? Let's go to
• 38:17
  Speaker 2: Bailey Bailey's dish. I'll pull it up here. She had
• 38:21
  Speaker 2: fall so she did squash okay, agrodulte. I thought it
• 38:26
  Speaker 2: was agua adult Okay, now I'm confused on what that
• 38:29
  Speaker 2: is actually called.
• 38:31
  Speaker 1: Okay, so it's like it's like a condoiment. It's like
• 38:34
  Speaker 1: a sauce, like generally like Okay. When they tasted it,
• 38:38
  Speaker 1: what did they say? They said, Oh, it was like
• 38:40
  Speaker 1: a maple bash.
• 38:43
  Speaker 2: Oh I rewound that. I thought he said maple too.
• 38:46
  Speaker 2: He said baseball. He said, like a baseball bat.
• 38:49
  Speaker 1: Hitting me in the face.
• 38:51
  Speaker 2: I literally thought he said maple. I was like what,
• 38:54
  Speaker 2: I had to rewind. But yeah, they said they were
• 38:56
  Speaker 2: hit by it in like a baseball bat and then
• 38:59
  Speaker 2: their first bite and then I was like, no, I
• 39:02
  Speaker 2: love the aggressiveness.
• 39:05
  Speaker 1: So what was the aggressiveness then? Was it? Was it
• 39:08
  Speaker 1: the punch of vinegar y vinegar honey?
• 39:13
  Speaker 2: Like it was it was yes.
• 39:18
  Speaker 1: Yeah, and so she used I believe caliberty and chilies
• 39:20
  Speaker 1: and that too.
• 39:22
  Speaker 2: Yes, yes, exactly.
• 39:23
  Speaker 1: She said that. So it was either too pungent, there
• 39:27
  Speaker 1: was a brightness like it like a bam, or it
• 39:30
  Speaker 1: was too spicy. I just don't know which what what
• 39:33
  Speaker 1: there were? What was like what was the bash the
• 39:35
  Speaker 1: baseball bash? Like what was the flavor profile that was
• 39:37
  Speaker 1: hitting them so hard? Maybe it was both spicy or
• 39:40
  Speaker 1: like too mapley, too sweet, or it's going to be
• 39:43
  Speaker 1: too tart because it's red wine vinegars. Yeah, that's a
• 39:48
  Speaker 1: very unami type of condiment when you think, because you
• 39:52
  Speaker 1: have the sour of the tardness of the vinegar, the
• 39:56
  Speaker 1: sweetness of the honey, and then you have a savoriness.
• 39:59
  Speaker 1: I would like a chatotte that you're going to like
• 40:01
  Speaker 1: fry off in olive oil and you've sald you kind
• 40:04
  Speaker 1: of all the and spice them from the chili flegs.
• 40:06
  Speaker 1: It's a bit of everything. You see there, you.
• 40:08
  Speaker 2: Go, see, oh, this is so great. And Kristin even
• 40:11
  Speaker 2: said she was like, this feels more like a condiment
• 40:14
  Speaker 2: than a dish, And I thought yausers because Tom really
• 40:19
  Speaker 2: disagreed with that, and.
• 40:21
  Speaker 1: Because it looks like a dish. It doesn't look like
• 40:22
  Speaker 1: a condiment.
• 40:23
  Speaker 2: What is she talking about? I was really thrown off
• 40:26
  Speaker 2: a condom to me. Yeah, squash, chrispy polenta s.
• 40:34
  Speaker 1: What is this? I don't think it's very fall well,
• 40:40
  Speaker 1: chrispy plenta brusless browns. I mean, yeah, I guess that
• 40:43
  Speaker 1: is full. I just feel like for a fold, dishes
• 40:45
  Speaker 1: just should be a bit more heartier. There should be
• 40:47
  Speaker 1: in a protein there I feel.
• 40:49
  Speaker 2: And lobna smoked labna. That wasn't the protein because you
• 40:53
  Speaker 2: never know what labna is?
• 40:54
  Speaker 1: Yeah, isn't It is not the cheese, I believe smoked.
• 41:00
  Speaker 2: There's love and of smoked cheese.
• 41:03
  Speaker 1: What is it? It's yogurt? Sorry, oh it is yogurt.
• 41:10
  Speaker 1: Oh yeah, I know why I thought like I think
• 41:13
  Speaker 1: like lava, I think cheese. I know why I think
• 41:16
  Speaker 1: that sometimes.
• 41:17
  Speaker 2: Okay, all right, well interesting, she did not go home.
• 41:21
  Speaker 2: That's good, all right? And then lastly, let's talk about
• 41:24
  Speaker 2: Lana and she also had fall and hers was a butternut,
• 41:29
  Speaker 2: squashed spetzel, sauteed killbasa and sauer kraut juice, compressed apples.
• 41:36
  Speaker 1: Thoughts on that is your corn in that? Does that
• 41:39
  Speaker 1: look like there's bits of corn in there.
• 41:41
  Speaker 2: It really looks like there's it looks like a full corn.
• 41:44
  Speaker 1: Dish butternut squash.
• 41:47
  Speaker 2: I mean it's got to be. It just says veggies,
• 41:50
  Speaker 2: so it must be corn a k.
• 41:53
  Speaker 1: Like that's it. Like the protein like this sausage which
• 41:56
  Speaker 1: is nice with the squash of sour kraut juice compressed apples.
• 42:00
  Speaker 2: It sounds really comforting, you know, to have like on
• 42:03
  Speaker 2: a fall day or winter. And they all basically agreed.
• 42:08
  Speaker 2: They're like, yeah, I'd have it again, I need it.
• 42:13
  Speaker 2: But we do see their point with the spetzel being
• 42:16
  Speaker 2: so diced as small as everything else.
• 42:19
  Speaker 1: Uh huh.
• 42:20
  Speaker 2: That seemed weird to me because I think ingredient. Yeah,
• 42:25
  Speaker 2: and it's supposed to be long, like I love a spetzel.
• 42:28
  Speaker 1: Yeah yeah, me too. It can be really really nice.
• 42:30
  Speaker 1: I mean the dish to me looks very tasty and comforting.
• 42:35
  Speaker 1: Yeah it does, and like that represents full And I like,
• 42:38
  Speaker 1: you had the sage leaves that go already that would
• 42:41
  Speaker 1: go well, like the crispy sage leaves that will go
• 42:43
  Speaker 1: out with the waternut squash. It was like it's just
• 42:46
  Speaker 1: like it's all like one taste, like basically like just
• 42:49
  Speaker 1: there wasn't different components. I think that they wanted or
• 42:52
  Speaker 1: different textures, right right right, It was kind of like
• 42:55
  Speaker 1: the same context.
• 42:56
  Speaker 2: Yeah that makes sense. Oh yeah, we didn't talk about
• 42:59
  Speaker 2: Cizar because he had summer, which was interesting because he
• 43:01
  Speaker 2: got to pick his season, but no one else got summer.
• 43:04
  Speaker 2: Everybody else got spring or fall, but.
• 43:07
  Speaker 1: They weren't allowed in winter. Yeah. But when he picked
• 43:10
  Speaker 1: the when he picked the season, then not took the
• 43:13
  Speaker 1: season out for everybody else. That was his advantage.
• 43:16
  Speaker 2: Oh cool, all right, thank you for explaining that. I
• 43:19
  Speaker 2: was so excited about this. And then when we got
• 43:21
  Speaker 2: to the table and Punky's like, yeah, you should have
• 43:23
  Speaker 2: just said bits of lobster. I would have been like
• 43:25
  Speaker 2: so bummed to not have a lot of lobster in
• 43:28
  Speaker 2: this dish because it sounds good, but it seemed to
• 43:33
  Speaker 2: have fallen flat. What do you think?
• 43:35
  Speaker 1: I like? Okay, Well, the thing about it is poach
• 43:37
  Speaker 1: lobster is the last ingredient gone there, so it wasn't
• 43:39
  Speaker 1: the main component. So so interesting. So that's so corn
• 43:43
  Speaker 1: too is like the main thing. Smoke cherry tomatoes, that's
• 43:46
  Speaker 1: the second thing. The sashio cream. I mean here's the thing.
• 43:51
  Speaker 1: I guess if you like, you know, people love lobster
• 43:54
  Speaker 1: and just put a shit on the lobster on us.
• 43:57
  Speaker 2: Yeah, but I hear it.
• 43:58
  Speaker 1: He took a spot show. I love gaspacho. I love
• 44:01
  Speaker 1: corn gas Spatcha. It's tasty. I'm gonna make that tonight too.
• 44:07
  Speaker 2: I love it so much. That's so cool. I love
• 44:10
  Speaker 2: that you're I mean, it's just so awesome.
• 44:12
  Speaker 1: I'm getting made to do this. Yeah.
• 44:18
  Speaker 2: Out of all of these dishes, whose dish were you
• 44:22
  Speaker 2: interested in the most that you thought looked really good?
• 44:24
  Speaker 2: Because I'll just put up. We had massi mo's uh
• 44:28
  Speaker 2: the chicken. The chicken was number one for me, okay, Lara, yeah,
• 44:35
  Speaker 2: sh shoe.
• 44:36
  Speaker 1: Ma, not humi shoe I yeah, shou shui.
• 44:40
  Speaker 2: Yeah.
• 44:41
  Speaker 1: I loved his because I just love like I love
• 44:43
  Speaker 1: like just like any kind of like soup like that.
• 44:47
  Speaker 1: I just love that kind of stuff. Like what else,
• 44:53
  Speaker 1: look Caesar this summer, like I do like the idea
• 44:56
  Speaker 1: of like the corn gas spatcha with the smoke cherry tomatoes.
• 45:00
  Speaker 1: I'm gonna make that.
• 45:03
  Speaker 2: These all looked great. Massimos looked really good. The caspata
• 45:07
  Speaker 2: looked great to me as well. Wait who won shhy right, yeah, yeah, yeah.
• 45:12
  Speaker 1: Because it tainted so good and there were so many
• 45:14
  Speaker 1: different flavors in that.
• 45:18
  Speaker 2: Me Unami baby, that's the name of the game today.
• 45:21
  Speaker 2: That's time to stew all right, well that's we can
• 45:25
  Speaker 2: wrap this up. But you know you've done competition shows,
• 45:29
  Speaker 2: You've done all this, so it's it must be Is
• 45:31
  Speaker 2: it cool to watch a show like this or does
• 45:33
  Speaker 2: it stress you out?
• 45:35
  Speaker 1: Is it tricky?
• 45:36
  Speaker 2: Okay?
• 45:37
  Speaker 1: Yeah, it stresses me out because I just never know
• 45:40
  Speaker 1: what I would do in that moment. Like I'm I'm
• 45:43
  Speaker 1: a planner. I need to plan what I'm going to make.
• 45:46
  Speaker 1: I can't do shit just on the spot like that,
• 45:48
  Speaker 1: So I you know, hats off to those people that can,
• 45:51
  Speaker 1: because I just like I would make something, I just
• 45:55
  Speaker 1: don't know what to be that good. It's got Yeah,
• 46:00
  Speaker 1: it's you know what I mean? Because that competition show
• 46:03
  Speaker 1: it's called Food Fighters. I think you can watch it
• 46:05
  Speaker 1: on like on Amazon or something.
• 46:07
  Speaker 2: But that's the one you did more recently, like within
• 46:10
  Speaker 2: the last.
• 46:11
  Speaker 1: No, because I usually just like to like judge on shows.
• 46:15
  Speaker 1: That's because I just don't want to be in the
• 46:16
  Speaker 1: hot seat of like cooking in the curricular wipeout. But
• 46:23
  Speaker 1: like when I when you watch Food Fighters and like,
• 46:25
  Speaker 1: I'm like, I'm walking onto the stage and for like
• 46:29
  Speaker 1: and we're kept in lockdown. I can't use my phone,
• 46:32
  Speaker 1: I can't use recipe books because you're trying to like
• 46:34
  Speaker 1: study really hard to be like Okay, if I can
• 46:36
  Speaker 1: make that, if I get this kind of recipe, if
• 46:38
  Speaker 1: I get that respect, I can make this. You're trying
• 46:40
  Speaker 1: to like have so like you're just back to culinary
• 46:43
  Speaker 1: school again, trying to like memorize recipes in your head
• 46:46
  Speaker 1: because you don't look like a fucking idiot, like in
• 46:48
  Speaker 1: front of like you know, National TV. National you know
• 46:51
  Speaker 1: it's it was NBC Network television. And so when you
• 46:55
  Speaker 1: when I go out into the stage that the home
• 46:58
  Speaker 1: cook is like, I think I can beat stew with
• 47:01
  Speaker 1: my dish witches. And then they announce it and now
• 47:04
  Speaker 1: I'm literally like and then they're like, okay, reset the cameras,
• 47:07
  Speaker 1: and I'm like, fuck, I'm thinking, I'm thinking I'm like
• 47:08
  Speaker 1: this for like literally you get like forty five seconds,
• 47:11
  Speaker 1: I'm it's like spiraling in my head, like how am
• 47:14
  Speaker 1: I going to even create this or make this right now?
• 47:16
  Speaker 1: It's tough. It's really hard.
• 47:18
  Speaker 2: That is way harder than on Top Chet. They at
• 47:21
  Speaker 2: least they know what the challenge is coming up. I
• 47:24
  Speaker 2: mean the quick Fire is different. But with the elimination challenge,
• 47:28
  Speaker 2: you have time you go shop. You can think there,
• 47:31
  Speaker 2: you know, you've got all this time in the car
• 47:32
  Speaker 2: to get to the Whole Foods And.
• 47:34
  Speaker 1: Yeah, with those kind of rounds, yes, like you're literally
• 47:37
  Speaker 1: you probably have like a good forty five an hour
• 47:39
  Speaker 1: and like that's a lot of time, right to CEA. Yeah, yeah, yeah,
• 47:44
  Speaker 1: quick Fire is like that. That's kind of difficult. You're
• 47:46
  Speaker 1: just running and you're just grabbing shit and you're like,
• 47:48
  Speaker 1: I don't the fuck I'm doing it. But it's great,
• 47:50
  Speaker 1: Like if you can just pop into an idea and
• 47:53
  Speaker 1: you're like, okay, amazing, Like you see something You're like,
• 47:55
  Speaker 1: I can totally make that. I'm just going to go
• 47:57
  Speaker 1: with that.
• 47:58
  Speaker 2: That's amazing. When you watch Below Deck, does it stress
• 48:02
  Speaker 2: you out to watch the chef on that show?
• 48:04
  Speaker 1: Yeah? That looks really really like it just looks exhausting.
• 48:09
  Speaker 2: I can't even imagine doing that, Like, have you do
• 48:12
  Speaker 2: you know any do you know any charter chefs?
• 48:17
  Speaker 1: No? I don't like and I won't I do a
• 48:21
  Speaker 1: season of like what I do is season of below
• 48:24
  Speaker 1: Deck for the fun of it. Yeah, I would do it,
• 48:27
  Speaker 1: or like it would just be a yeah.
• 48:31
  Speaker 2: You'd be so you would actually be a fantastic addition.
• 48:34
  Speaker 2: I wish you would.
• 48:35
  Speaker 1: Ye, it's so funny, like if I mean, if they
• 48:38
  Speaker 1: asked me, I would totally do it. But I mean
• 48:41
  Speaker 1: you would just see the stress of me and that,
• 48:45
  Speaker 1: and then they all will get drunk the night before
• 48:47
  Speaker 1: and then I'll be waking up with a hangover trying
• 48:49
  Speaker 1: to make them all fucking breakfast. No, it's the thing
• 48:51
  Speaker 1: about it is, right, me crazy about that. Like there's
• 48:54
  Speaker 1: what there's just like seven or eight people on the charter,
• 48:56
  Speaker 1: right and they the chef has to make like breakfast, lunch,
• 49:02
  Speaker 1: and dinner, and then he has to make it for
• 49:04
  Speaker 1: the staff as well, and he's on his own. Like
• 49:06
  Speaker 1: if you had one like Sue chef with you, it's
• 49:09
  Speaker 1: totally it will be a nice time doing that job.
• 49:12
  Speaker 1: But you're loading up everything that's.
• 49:15
  Speaker 2: Actually happening right now. I'm below deck down under. She
• 49:19
  Speaker 2: has a shoe Sue chef, and she does do all
• 49:21
  Speaker 2: the crew dinners, i mean meal. Yeah, so it's amazing
• 49:25
  Speaker 2: I've never seen a soue chef on a below deck before.
• 49:28
  Speaker 1: Yeah, just it should be. It's just it's so stressful
• 49:31
  Speaker 1: just doing it on your own. It's insane.
• 49:34
  Speaker 2: Yeah, I can't. I can't deal with that, Okay.
• 49:36
  Speaker 1: And then they have to load up for the for
• 49:38
  Speaker 1: the week for all the meals. So he has to
• 49:40
  Speaker 1: plan all his meals because they do a one shop
• 49:43
  Speaker 1: and they load up into the into the boat. So
• 49:46
  Speaker 1: you better hope to God you have everything.
• 49:48
  Speaker 2: Yeah, provisions, psion, yeah, provisions.
• 49:51
  Speaker 1: Yeah.
• 49:51
  Speaker 2: So all right, let's talk about your don't let us
• 49:54
  Speaker 2: do podcast. You do it once a week.
• 49:56
  Speaker 1: Once a week, sometimes twice a week. I'm trying to
• 49:59
  Speaker 1: do it twice a week. Yeah. It's fun. I'm just
• 50:01
  Speaker 1: having a lot of fun. It's no how many sixty
• 50:03
  Speaker 1: seven sixty eight episodes. I talk about like stuff OF's
• 50:07
  Speaker 1: going on in my life, and then I have a
• 50:08
  Speaker 1: bit of Bravo or kind of like I'm obsessed, like
• 50:11
  Speaker 1: with the Blake lovey stuff. Right now, I'm talking a
• 50:13
  Speaker 1: lot about that. I mean, like I'll talk I mean,
• 50:18
  Speaker 1: I don't know, like I have dax On Tomorrow from
• 50:21
  Speaker 1: TMZ Dex you know that that guy, and yeah, yeah,
• 50:24
  Speaker 1: that's fine, and yeah, so I'm like coming up with
• 50:27
  Speaker 1: the topics for that and stuff like that tomorrow, like
• 50:29
  Speaker 1: the top Coming up with the topics sometimes is hard.
• 50:31
  Speaker 1: I love when there's good Bravo shows on then I
• 50:33
  Speaker 1: have stuff to talk about, like I'm talking about like
• 50:35
  Speaker 1: I'm watching The Valley Now and stuff like that, and
• 50:37
  Speaker 1: it's just so fucking intense. It's insane. It's I'm like
• 50:43
  Speaker 1: hyperventilating watching it.
• 50:46
  Speaker 2: It's it is next level and it is great content
• 50:50
  Speaker 2: in entertainment.
• 50:53
  Speaker 1: It really is. Yeah.
• 50:55
  Speaker 2: Well, I'm so happy and your podcast is so fun.
• 50:57
  Speaker 2: I love being honest. Thanks for doing this. Yes, and
• 51:01
  Speaker 2: you can obviously you're all probably already following Stewart, but
• 51:05
  Speaker 2: you know Chef Stewart O'Keeffe over on Instagram, check out
• 51:08
  Speaker 2: don't let it st The podcast is anywhere you find
• 51:11
  Speaker 2: your podcasts. Anything else you want to men, Oh, YouTube
• 51:16
  Speaker 2: is on YouTube.
• 51:17
  Speaker 1: It's on YouTube as well. Yeah, and heard Up Media.
• 51:19
  Speaker 1: It's great. Heard Up Media China. They upload all the
• 51:22
  Speaker 1: episodes there.
• 51:23
  Speaker 2: Oh my god, that's amazing. Yeah, that's great, fabulous. Well,
• 51:28
  Speaker 2: thanks Stuart, Now don't hang up. Okay, I'm gonna disconnect
• 51:33
  Speaker 2: us in this second Bye everybody, thanks for listening.
• 51:39
  Speaker 1: Drama Darling