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The Posh Spice Diet: Recipes Based on What Victoria Beckham Actually Eats · Blush

0:00
I've never been so fucking excited for an episode.
0:04
I'm obsessed with Victoria Beckham, OK?
0:07
I was obsessed with her as a kid.
0:09
I was obsessed with her in my youths.
0:11
I'm still obsessed with her when I was in the 4th grade.
0:15
Everyone called me Victoria that entire fucking year because I
0:18
was Posh Spice when we did spice Squirrels.
0:20
Like you guys did spice squirrels, right?
0:22
Anyway, that's neither here nor there.
0:24
We'll get into that later. I read her book when I was 22.
0:28
We'll also got into that. And I still fucking love her.
0:31
She is like, the hottest, most elegant, chic person alive.
0:36
So I've created a menu that's very much inspired by how she
0:40
actually eats. But this is also what I would
0:43
feed her if she were to, you know, grace my home with her
0:48
presence. So let's get into it.
0:56
Oh fuck, it's going to get so hot.
1:03
OK, I have the oven preheating and I have some water boiling on
1:09
the stove because we're going to steam some shit because
1:11
apparently Victoria Beckham eats a lot of steamed vegetables.
1:14
But again, we're going to get into it.
1:15
But first we're going to make a drink.
1:16
Now, this drink, I'm not going to lie to you, is not like the
1:22
connection to Posh is tenuous at best.
1:25
I'll put it like that. Like she's never explicitly said
1:30
that she likes this shit. The reason that I'm making this
1:34
is I think it's chic and I think she's chic and I think it's
1:38
going to look chic and therefore I think she'd love it.
1:41
And it's also good for her skin. And I know she's very skin
1:45
focused. And in traditional Persian
1:48
medicine, we say things like pomegranate, like things that
1:50
have like a sweet and sour taste are good for they say quote UN
1:54
quote, cleaning the blood, which you know, I don't think like our
1:58
blood is dirty and we take like some dawn in there and clean it
2:02
out. I don't think that's how it
2:03
works. I think what they really mean is
2:04
it actually helps clear out old bile and produce new bile and
2:11
that then helps with things like acne, etcetera.
2:14
I think that's what it means. That's like the modern science
2:18
translation anyway. It's a pomegranate sparkler or
2:22
you could call it a pomegranate spritz.
2:25
It's a non alk bevy and it's literally just two ingredients
2:30
pomegranate molasses. I'm using this one from the
2:33
Persian store. I just find it has no sugar at
2:36
it. It's literally just pomegranate
2:38
but it's also more liquidy. I also have please do not judge
2:43
the inside of this drawer. It is a should show.
2:46
It needs to be fixed. Where's the shit?
2:50
I'm going to set my hair on fire.
2:52
I have this from just date that I like a lot that I'll link.
2:59
The reason I'm not using this is it's a little bit like
3:04
crystallized, like I may have bought it a little bit old or
3:07
something. Whereas this is like runnier and
3:09
easier to use. So that's literally the only
3:12
reason. OK, don't mind me.
3:14
Just trying to get the shit open.
3:16
OK, there we go. I actually make this for people
3:23
when we have guests who don't drink.
3:25
Most recently for my friend Marita, who was over who wasn't
3:29
drinking. I kept like whipping up new
3:32
drinks for her. It's simple, it's refreshing,
3:36
it's a little tart, it's bubbly, it's nice, it's easy.
3:40
It's just it's an easy little twist, whatever you get where
3:46
I'm going this, I'm not I'm not even going to finish that
3:48
sentence. Like what the fuck is the point?
3:50
All right, let's get into some other shit, OK?
3:52
The first thing we're going to do is we're going to steam some
3:55
is it Romesco or Romanesco? 1 is a sauce, and the other is
4:00
this fucking vegetable. I forget which is which.
4:04
I suppose I could look it up, but I don't want to.
4:07
So drop in the comments if you know, but this either romesco or
4:13
Romanesco, I just look it. I'm going to look it up anyway.
4:19
Not now is it's kind of like a blend between cauliflower and
4:25
broccoli. But what I love about it, it has
4:28
this very cool geometric design weight.
4:32
Do you like my nails? I really wanted to do something
4:36
different. And I went in and I took in a
4:40
photo from Pinterest and I was like, I want this.
4:43
It wasn't this. It was something else.
4:44
And the chick looked at it and she goes no.
4:46
And I was like, oh, OK, So then I was like, how about this?
4:50
But and like in the inspo photo, this was like burgundy instead
4:55
of brown. But I was like, but I want this
4:56
brown. And she's like, OK, that we can
4:58
do. And then she brought over a few
5:00
different shades of brown for me to look at that.
5:04
And the first one, she's like, this one's my favorite.
5:06
And I was like, oh, yeah, I love that.
5:08
And then she did this. And I was like, oh, wait, I like
5:11
this more. And she's like, OK.
5:13
And then she showed me a third one.
5:15
I was like, oh, I love that, too.
5:16
And she goes, no, I was like, wow.
5:19
Like she is cunty in my favorite way possible.
5:22
Like, I was actually kind of scared of her.
5:25
And I think that that's a good thing for me.
5:27
Like, I'm so used to being the one that everyone fears.
5:30
Like it's so nice for me to be around someone who has a worse
5:33
personality because it doesn't happen, That's all.
5:38
It's kind of hard to come by. Anyway, ever since I've gotten
5:43
them done 2 days ago, I keep thinking that there's like a
5:47
piece of schmutz on my nail, but there isn't.
5:50
It's just, it's just the little cute little hard team.
5:56
I'm not type of annoying today. No, I'm.
5:58
I'm honestly so fucking excited. You guys don't like, So I grew
6:02
up in Germany and in Germany this is actually so
6:07
embarrassing. I don't talk about this often
6:10
because it's so fucking embarrassing.
6:12
By the way, of two heads of these.
6:14
I'm kind of thinking 1's bigger one's smaller.
6:17
OK, I think this is a smaller one.
6:19
No, I can't. I was like, maybe I'll just like
6:20
steam it whole, but I don't think I can do that.
6:24
I don't know. I'm just going to like kind of
6:26
break it apart. Maybe I I don't know.
6:31
Anyway, when I was growing up in Germany, there was by the way, I
6:36
didn't wash this like I'm like actually kind of gross when you
6:40
think about it. What did my mom the other day,
6:42
Ozzy was like, I had like a pack of sugar snap peas and he goes,
6:47
oh, are these washed? And I was like, no, but I just
6:48
ate them for lunch. So, you know, enter at your own
6:52
risk. But there was something else
6:54
recently where I was like, yeah, my mom's like, well, it can't be
6:57
this like, for example, like it can't be parasites because you
7:00
wash your fruits and veggies really well.
7:02
And I was like, do I? It wasn't parasites, but I don't
7:07
remember what we were talking about, which is like, but you
7:10
wash everything so well. I was like, what are you basing
7:14
this on? Like, do you Remember Me when I
7:16
lived in your house? Like you had to like I just
7:19
walked over all the clothes that were on the ground because there
7:23
was no picking them up. Like what?
7:25
There is a point where I had more clothes in my car than
7:31
which by the way, like it's so weird to think of me as having a
7:35
car because I've been driven a car in so many years now.
7:38
And it's not just that I had a car, like I was the person who
7:42
always drove, like I always drove.
7:44
I got my driver's license the instant that I could.
7:48
Technically, I got my driver's license earlier than I could,
7:51
but that's neither here nor there.
7:53
I like had a car before I even was a licensed driver.
7:58
I like, I was like ready to fucking go.
8:01
Like I was the driver. I'd like, I would say designated
8:05
driver, but like, truthfully, when we drank in high school, we
8:08
were in situations where no one was driving.
8:11
Like we were just like sleeping somewhere.
8:13
So we kind of like circumvented that.
8:15
But I remember being younger in high school and I was like, I
8:17
can't wait to get my driver's license so I can be like the DD
8:21
all the time because I'm not going to drink.
8:23
Like I thought I was going to never drink and also be a virgin
8:27
until I was married. Dad, don't watch this one.
8:33
OK? This shit is like really
8:34
boiling. Let's get this either romesco or
8:37
Romanesco on and have it steamed.
8:41
By the way, did I say that the reason we're doing this is
8:43
because Victoria Beckham in interview once said that she
8:47
primarily eats grilled fish with steamed vegetables or salad
8:51
every day? If I didn't say that, then OK,
8:53
that's why we're steaming this. And I thought it would be pretty
8:56
in chic and just like very on brand because I feel like she
8:59
has a very kind of sculptural way of dressing like things are
9:04
very whatever. OK, This also reminds me of
9:09
Hannah Berner's dress that she wore to the I Heart Awards.
9:16
OK, ow, ow, ow, ow, ow, ow. Don't pick that up.
9:21
Not a thing else. OK, let's get into the grilled
9:24
fish of it all. So obviously we're not doing
9:26
actual grilled fish 'cause like, she's vegan.
9:29
So I thought it would be fun to. Sam's camera says that she's
9:35
active. She's literally linged, so
9:39
that's fine. Anyway, so I thought it would be
9:41
fun to make tofu kind of look like fish.
9:47
It's not one of those things where you'll eat it and be like,
9:49
Oh my God, this is fish. Like you'd have to be kind of
9:53
stupid. I'm so sorry to use that word,
9:55
but I've marinated this tofu. So let me talk you through the
9:59
marinade. And I wanted this to kind of
10:01
have the vibe of the black cod from Nobu, which I've actually
10:06
never eaten because I'm few kids.
10:09
But anyway, so it has this nice little miso marinade and then
10:13
I'll show you exactly what we're going to do.
10:14
So for the miso marinade, I did this yesterday and I marinated
10:18
it. It is 1/2 a cup of white miso,
10:21
1/2 a cup of tamari or soy sauce, whatever you want to use.
10:25
I ran out of soy sauce on my second time making this.
10:28
So I ended up or I ran out of tamari.
10:31
So I ended up using soy sauce and it's that's same, same.
10:34
It's fine. 1/2 a cup of pitted medjool dates really packed in.
10:38
I used like 8 big ones. So that's how packed in 1/2 a
10:42
cup of rice vinegar, 1/2 a cup of water and six drops of liquid
10:46
smoke. So blend all that together until
10:49
it's like super, super smooth. And then I took a block of tofu.
10:54
I cut it in half diagonally and then I trimmed off the ends.
10:58
So instead of having a sharp corner, it would be rounded, so
11:02
it would kind of look, look like a piece of fish filet.
11:06
And then I just marinated it in this marinade and now we're
11:12
going to pull it out and we're going to do some stuff to it.
11:16
The first thing we're going to do is take a sheet of nori and
11:19
put it down. And then I'm going to grab the
11:23
tofu and I'm going to actually just kind of scrape off some of
11:28
this extra marinade. We don't really need that much
11:32
of it. The marinade itself is very good
11:36
though. It's.
11:38
Yeah, like you could totally just use it as a sauce or a
11:41
dressing. And I like to add more on top.
11:44
OK, so I did 2 pieces. I guess it's for me and
11:49
Victoria. Cool, cool, cool.
11:54
I'll go check on the veggies in a SEC.
11:55
Hold on, let me actually rinse my hands, check on the veggies
11:58
and then come back. Yeah, OK, the veggies are doing
12:05
great. I'm going to turn that off very
12:07
soon. So the reason we're using a
12:09
piece of Nori is I want it to feel like fish skin on the
12:13
bottom. She's so innovative.
12:17
I actually saw someone do this on social media before.
12:20
It is not my original idea, but also we're going to kind of make
12:24
some cuts into this to make it feel like a real fish filet.
12:32
I spent kind of an embarrassingly long amount of
12:36
time looking at photos of the black miso black cod from Nobu
12:44
to see how the I don't even know what the word for it is.
12:49
Like the it's not like graining or marbling 'cause it's
12:53
something entirely different. How the I don't know how the
12:56
dead animal flesh is textured. I don't like, I don't know the
13:01
right words for this, but you know what I'm talking about.
13:03
How like fish has like the what the fuck is that?
13:07
Like what is that called? Like, do you, I don't even know
13:11
how to describe it. You know, like fish has the
13:14
flaky layers kind of like it's not just like like a piece of
13:19
steak that's like all uniform. It's OK, cool chat.
13:26
I'm just going to stop talking because it really can't get,
13:30
well, I can't get worse, so maybe I should keep going.
13:35
So I'm just going to try to like trim this bit of nori around the
13:39
fish and then we're just going to throw her in the oven because
13:45
we live in a New York City apartment and don't have a
13:47
grill. I actually had a brand reach out
13:50
to me to do a paid collab and it was like for something for a
13:54
grill. And I was like, oh, totally.
13:56
Like I'd love to do it. This sounds like a great
13:58
product. Don't have a girl, don't have
14:00
outdoor spaces. That could be an issue.
14:02
And they didn't respond. Literally didn't respond.
14:06
They're like, yeah, yeah, that's that's going to be an issue.
14:10
Ma'am, if you can't figure that one out on your own, I don't
14:14
know that we want to work with you.
14:17
Or that's how it went in my head.
14:18
Who knows? Should I?
14:20
I might just turn this off. One of my favorite things about
14:23
steaming veggies is how fucking quickly they cook.
14:28
Oh and another reason why I'm using this bit of nori is
14:31
because I know Victoria Beckham is really into skin.
14:35
Like she obviously has her own beauty line which I hear some of
14:39
the makeup is really good. If you've ever tried it, please
14:42
do let me know. Another thing I've been hearing
14:44
a lot about is Armani Beauty. I kind of need foundation
14:49
because the one that I have, I only use foundation when I'm
14:53
filming. Actually, I'm using some right
14:56
now. Actually, I'm breaking out for
14:58
the first time in a really long time.
15:01
It's 'cause I went threading recently.
15:03
Like I got my face threaded. Not like when they pull your
15:06
face up with threads, which honestly I would fucking love to
15:10
do. But I hear that it's like it
15:13
gets like bad after a while or something.
15:15
I don't know. But like, I would love nothing
15:18
more than something to just like pull the skin up anyway.
15:22
It's like hair removal where they they basically like put
15:25
your hair in knots and pull it out.
15:27
And I get my whole face threaded, not just my eyebrows.
15:32
And I hadn't done it in a while. And I don't know if like they
15:35
use dirty thread or something, but I started breaking out
15:39
really, really badly. OK, I'm going to transfer this
15:42
fish into the oven. I'm just going to don't judge,
15:46
don't judge. I really need to fix this that's
15:50
so embarrassing. I am going to spray it with a
15:52
little bit of oil just to make it caramelized more.
15:55
And I have my oven at 4:50 on convection roast, which I think
16:01
I talked about this on a recent episode, but I had heard that
16:05
convection roast setting on an oven is basically what a air
16:11
fryer is. So have not been able to Fact
16:15
Check, but whatever. All right, I'm going to go rinse
16:20
the hands, clean up a bit, and then we'll come back and we'll
16:23
do another part of our meal. Yay.
16:25
OK, now we're going to do the dessert portion of this meal.
16:29
Now, Victoria Beckham famously does not eat chocolate.
16:32
She says she hasn't eaten chocolate in like 20 to 30
16:35
years. So being a good host, I thought
16:37
it would be fun to make her eat chocolate.
16:39
I'm just kidding, but I wanted to do something chocolatey
16:42
because like, fuck her. Because there is actually she
16:47
has like a whole chocolate line in her beauty brand.
16:51
And I feel like there are so many stories I started and I
16:54
never finished. Like how I need new foundation
16:57
because yeah, I currently use a Kosis 1.
16:59
And do you like how quickly we've just shifted gears?
17:02
And The thing is, even though I have darker skin, my undertones
17:09
are very cool. Like, they're not even neutral.
17:12
They're like, fully cool. And I actually have a harder
17:15
time. Like, makeup brands now make
17:17
makeup for darker skin. Thank God.
17:20
Like, it's been a journey. But for some reason, once you
17:24
get out of the fair range, all of the undertones tend to be
17:28
kind of warm, Even ones like the one that I'm using from Cosis
17:32
says. But it's cool.
17:33
But it's still so much warmer than the undertones of my skin
17:37
and it's just not very flattering.
17:38
Anyway, so I need new foundation.
17:40
So I might try Our Money or I might try House Saabs.
17:43
People love that one too. I don't know.
17:46
How does that relate to Victoria Beckham?
17:47
It doesn't at all. Anyways, so I'm putting some of
17:51
these Just Dates organic dark chocolate chips that are
17:55
sweetened only with dates. Sickest ingredients ever.
17:59
I'm just melting some in the microwave.
18:01
If I'm using the melt setting, I'm not going like full high
18:04
heat. And this is some yuzu peel.
18:09
I actually bought it frozen and I defrosted it.
18:12
Here. I'll show you the packaging.
18:13
Hold on, this is what it looks like.
18:15
This is what it looks like. I got it from the Asian grocer.
18:18
If you can't get it, I think you can make this with lemon peel.
18:22
You could also go orange peel, which I actually think would be
18:24
better. I say better like as though I've
18:27
any sense of whether this is even going to be fucking good or
18:30
not. But I thought it would be very
18:32
like chic and elevated. And honestly, I don't usually
18:35
love chocolate with lemon, even though I love chocolate and I
18:39
love lemon. The combo isn't usually for me.
18:42
But there's something about this that like I just like woke up
18:45
this morning. I was going to make a totally
18:47
different thing. I woke up this morning being
18:49
like, Nah, I think this is what I should make.
18:51
I think it could be really fucking cool.
18:52
I don't know. We'll see.
18:53
Let me check on this. I may end up no, this is
18:58
perfectly melted. So these by the way, are from
19:04
super cube. I've heard of super cube, but I
19:07
never used them because I was like oh like there's so many
19:12
cheaper versions of like silicone thingies.
19:16
This shit is worth the price. Like it's worth the elevated
19:20
price tag because they are firm on the outside so you can easily
19:27
pick it up without things getting wobbly.
19:30
But then like have, OK, I don't really know how this is going to
19:33
go. This is kind of shaping up to be
19:36
a disaster and I don't want it to be like perfectly round,
19:39
which it kind of is. I wanted it to be more of like a
19:42
BLOB. It's not really going the way
19:46
I'm pictured at all. Maybe I just lean into it just
19:50
being like a round bit of like, I don't know, let's let's play
19:55
with a few different options for this.
19:57
I don't really know, but yeah, I'm not.
20:00
Oh, I kind of like that where you just have the yuzu showing.
20:04
What do you think of that? But yeah, not traditionally into
20:08
this kind of combo, but I think it's chic.
20:11
I think it's elevated. It's like a little bit bitter,
20:15
hopefully, which I don't know, there's something about
20:19
bitterness that I find chic. Maybe that explains something
20:24
about my personality. OK, let's just move right along
20:27
from that weird ass comment. Yeah, I kind of like how that
20:30
looks. What do you think?
20:33
I thought it was going to be like a clustery kind of BLOB,
20:37
which I thought was going to be very cool, but that did not pan
20:40
out. See, I think this is a nice
20:43
little like it's a nice little treat that you can honestly keep
20:47
in the freezer too. And I think the reason that
20:51
Victoria Beckham might be more inclined to eat this over
20:54
regular chocolate is A no sugar sweetened only with fruit.
20:59
B Heaps of fiber via both the dates and also the zoo peel plus
21:07
citrus peel can have a really cleansing effects, like can be
21:13
really good at moving bowels for some people.
21:15
It's also good for stimulating bile flow, which is good for the
21:20
aforementioned cleansing the blood situation.
21:23
But it's like it's good for acne, it's good for gut stuff,
21:26
it's good for a billion things. By the way, my gut stuff is
21:30
improving slowly but surely. Very excited about that.
21:34
Holy shit. It just got insanely dark out.
21:39
That's great. I see.
21:42
Oh my God. It feels like apocalyptic the
21:44
way it just got so dark out. OK, let me go back to a story I
21:50
was like kind of starting to tell at the top of the episode
21:54
about Germany. So in Germany when I was little,
21:57
there was this TV show. Oh, OK, the sun just came right
22:01
back out. Like this is a kind of scary
22:03
what's happening. Anyway, there's this TV show
22:05
where kids, it was like a lip syncing competition show for
22:10
kids. And kids would go on and like
22:13
really dress as whatever musician they were doing and do
22:17
like a lip sync thing. And then there were judges and
22:19
they would vote for them. And it was quite problematic.
22:22
And that like, kids would be in black.
22:24
It's like I'm not laughing at blackface.
22:27
I'm laughing at the fact that I'm so old.
22:33
And also, I mean, it was Germany, which must be real is
22:36
not known for their inclusive nature, but there would be kids
22:44
like literally in blackface if they were doing a black music
22:46
show, which is so wild. Yeah, very problematic show.
22:52
My friends and I literally would like go all over like we the
22:57
reason I say go all over Germany to audition to be on it is
23:00
because there were multiple rounds of auditions.
23:02
So we got like very far in auditions and we ultimately were
23:06
not cast, but like to be Spice Girls, like to go on and do
23:09
Spice Girls. Like we every talent, you know,
23:12
every like everything the school put on.
23:15
Like we would go on and do a fucking Spice Girls thing.
23:18
I mean, I'm telling you what, it got to the level.
23:20
Let me check on this thing. Oh my God, that looks so fucking
23:27
good. OK, wait, fuck this chocolate
23:28
bullshit. You have to see this.
23:30
Actually, I'm going to let it cook a bit more.
23:34
It's nuts. I want it to get like quite
23:36
roasted on the outside. OK, I'm going to wrap this up.
23:38
I'll tell you more Spice Girls stories in a second.
23:40
I'm just going to clean this shit up.
23:41
I'm going to put this in the fridge.
23:42
We're going to see what happens with it.
23:44
Hopefully it can like pop out of the mold when it's done.
23:47
Yeah, I'll see you in a SEC. OK, so for our salad, we're
23:51
going to do some mixed masculine, but I also want to do
23:55
some more seaweed because Victoria Beckham is very skin
23:59
focused as we talked about and watch her like not be skin
24:03
focused. No, I feel like she like she's
24:05
had a big journey with skin care and honestly, sea vegetables are
24:12
one of the best fucking things that you can eat for your skin.
24:16
So I have this like kind of dried seaweed salad mix.
24:20
The instructions on it are not in English, but I've made these
24:24
before and you usually just pour cold water on it for like 10
24:27
minutes or something to rehydrate.
24:29
So we're just going to pour cold water on on it and we'll see
24:33
what happens. And while this hydrates, I'm
24:36
just going to tell you about this Yuzu dressing.
24:38
Now, by the way, someone left a comment of like, I think they
24:43
were trying to make fun of me for my nails, but or like doing
24:47
the nails ASMR thing. But like I thought that why
24:51
would I not do it? Oof, that's about ready to pull
24:54
out. In fact, no, go ahead and turn
24:56
it off. So this yuzu dressing it is 1/2
25:02
a cup of yuzu juice. I will link the one that I use
25:05
but I will say last I checked on Amazon ate like they weren't
25:08
stocking it for some reason. I did 2/3 of a cup of pitted
25:12
medjool dates. Like 7 juicy big ones. 7 to 8 a
25:17
quarter of a cup of low sodium soy sauce.
25:21
I would imagine you can use tamari again.
25:23
I'd run out of tamari so I was using soy sauce the entire day.
25:27
One clove of garlic, 3 tablespoons white miso, 1/4 of a
25:33
cup of of toasted sesame oil. I did just like a little squirt
25:38
of sunflower lecithin just for emulsifying purposes.
25:41
You don't really have to use it. That's why I use sunflower
25:44
lecithin because it is a good emulsifier.
25:46
It also is a good source of choline, which is hard to get on
25:50
a vegan diet. But honestly with just a tiny
25:53
squirt, you're not getting that meaningful of amount of choline.
25:55
So you know, whatever. And I also kind of like the
25:58
flavor it has kind of like a saltiness to it.
26:01
And then 1/4 of a cup of water, blend, blend, blend till it's
26:04
it's smooth, smooth, smooth. This guy's hydrating quite
26:08
nicely. And then, yeah, we just have our
26:10
mescaline. I guess we could.
26:12
Oh, no, I need to plot the fish. OK.
26:17
I love how I just say fish at this point.
26:19
But honestly, honestly does not fucking look a little fishy.
26:28
Like, does that not look? I can't really take a photo.
26:34
I mean, if only this for hot film.
26:37
That's crazy, right? Again, like when you bite into
26:41
it, you wouldn't think it's fish, but we eat it with our
26:44
eyes first, you know? All right, what next?
26:48
I mean, we've kind of done all the heavy lifting.
26:50
You know what? Let's do our avocado, OK?
26:53
We're going to do a little cucumber.
26:54
We're going to do a little avocado because both are really
26:56
fucking good for the skin. Obviously avocado has a lot of
26:59
healthy fats that are great for skin, but cucumbers are a very
27:03
under. Not enough people talk about how
27:06
good cucumbers are for the skin. That's the point I'm trying to
27:09
convey. They're really, really
27:12
hydrating, which is great for lymphatic drainage, but they're
27:15
also a good source of silica I believe, which is good for the
27:19
skin. By the way, Romesco is the
27:22
sauce, Romanesco is the vegetable that we made.
27:26
So I'd like to make this a bit thinner.
27:30
I feel like half of this show is me adjusting the height of the
27:33
mandolin, right? Like I feel like we do that a
27:36
lot for some reason. And always the cucumbers like
27:40
this. Have you noticed?
27:41
Like really? I could have spiralized them for
27:44
this. Actually, that could have been
27:45
nice. But whatever, here we are.
27:49
Maybe I'll spiralize another one if I end up.
27:51
I think I ended up making them thicker.
27:52
Fuck. OK, well, I might have to redo
27:55
that talk shit, so let's see for the avocado.
27:58
I want to try to make an avocado rose.
28:00
It doesn't always work, so we'll see.
28:05
Yeah. So basically in conclusion, my
28:07
friends and I were, I mean, like literally people called me Vicky
28:12
in the 4th grade. Not even Victoria.
28:15
Like it. It got to the point where my
28:17
nickname was nicknamed it like it's giving single white female.
28:21
Quite frankly. I also, yeah, I read her book.
28:25
It is because of that book that I will never wear a kitten heel
28:29
because she made a very compelling case for it.
28:32
She's like, you're going to be as uncomfortable as if you were
28:35
in heels or like you're never going to be as comfortable as if
28:39
you were in flats, But you also won't get the effect of being in
28:42
proper heels. Either wear flats and be really
28:45
fucking comfortable and be able to be nimble and mobile or just
28:48
go full titty and wear the right heel.
28:51
But like, why are we even like digging around with the kitten
28:54
heel? And I was like, straight facts.
28:57
Straight fucking facts. No one has ever made a better
28:59
point in their entire lives. Seaweed's still looking good.
29:02
I feel like Wakame always needs a little bit more, so I might
29:06
just keep flooding it. Actually, that's perfect.
29:11
I'm going to go rinse that and then we'll come back to the
29:13
avocado rose. OK, For the avocado rose, so
29:19
it's actually a very easy thing to do.
29:21
You basically make very thin slices this way and then you
29:26
just manipulate it into a rose. So easy.
29:29
But like I said, you have to have a your avocado can't be too
29:32
firm, otherwise it won't work. So let's see.
29:36
Moment of truth. So far so good.
29:39
I have a good feeling about this.
29:46
OK, now you kind of stretch it into a thin line, a little
30:00
worried about this curving over here, but whatever.
30:04
And then you just start to twist it into a rose.
30:14
It is actually going quite well. Tada, Yeah.
30:22
OK, I'm going to go rinse my hands.
30:24
OK. I'm going to toss some greens
30:28
with some dressing, and then we're going to get to assembling
30:33
our main dish. And then we'll revisit the yuzu
30:38
chocolate situation and see how that's going.
30:41
So this is just the 5050 blend from Whole Foods.
30:46
Hi, pretty girl. Sam just looked up.
30:49
Sam, do you want to come? Do you want to come say hi?
30:52
I think your fans would love to see you.
30:55
Come on. Yes, yes.
30:59
Look, Sam says hi. Sam says hi.
31:02
Say hi. Say hi, say hi to your friends.
31:12
OK, here you go. And you can just hit like that
31:17
and watch Mommy. OK, I was saying this is the
31:20
5050 blend from Whole Foods. It's 50 mescaline mix and 50
31:26
baby spinach. So what have I told you about?
31:30
When Ozzy and I were first dating, anytime we talked about
31:34
spinach, he'd be like, baby spinach.
31:36
And I'm like, yeah, sure. Yeah, it's baby spinning.
31:39
Yeah, technically it's baby spinach.
31:41
And finally, one day I was like, what?
31:43
Like, why do you constantly feel indeed.
31:45
To make sure it's baby spinach because like I don't even see
31:51
mature spinach in the stores so much.
31:53
But like at the end of the day, it's kind of a bee stick of a
31:56
difference. Like what?
31:57
Like, and then I realized what they call regular spinach in
32:02
Australia. And then he's like, no, but like
32:05
the other spinach is like massive.
32:08
And I was like, what are you talking about?
32:09
It's not massive. They call Swiss Chard spinach
32:13
and then babe, what we call baby spinach, baby spinach.
32:16
So like, no wonder he's constantly wanting to make sure
32:19
we're talking about the same thing 'cause like Swiss Chard is
32:22
quite different. So now it's a habit and I
32:26
constantly say baby spinach. And I do think Americans find it
32:29
weird because like for us, it's just such a subtle difference.
32:31
It's like, who really cares if it's baby or not, you know?
32:35
OK, I think it's time. Like we have our seaweed ready,
32:38
we have our base ready, we have our cucumbers, we have our
32:41
avocado, we have our fish, we have our fucking.
32:43
Don't let me forget our Romanesco.
32:46
Not romesco, which is a delicious sauce, by the way, And
32:49
naturally vegan is my understanding.
32:51
So yeah, it's it's time to, it's time.
32:54
It's time to us. It's time to us to assem.
32:57
What the fuck is wrong with you, man?
32:58
I'm going to go. Bye.
33:00
OK, Let's assemble this shit. We'll put our mescaline down as
33:05
the base. Our yuzu dressed mescaline.
33:13
Yum Yum Yum. A little bit of steamed
33:18
romanesco SEC. Now add some seaweed to the
33:26
chat. I really love the red bits.
33:31
Like these bits. Now I just want to highlight.
33:37
Look at that. I mean, it legit looks like fish
33:39
skin. So it's going to go right here.
33:45
Let's see what to do with this. Cucumbers.
33:49
Yeah, they're definitely thicker than I wanted, but good enough.
33:55
And then I'm going to put our avo rose here.
34:04
I'm going to add just like a bit of radicchio for a pop of color.
34:12
I'm going to sprinkle on some crystallized show you and some
34:16
dried miso. I'll link both of these just for
34:19
a little bit of texture. And then our pista resistance is
34:26
that does that even mean? What the fuck I think it means
34:29
Like I want to say like star of the show, I got some edible
34:33
flowers because like, hello, it's the Victoria Beckham
34:37
episode. It has to be perfect.
34:40
I also have some garlic flowers, but I don't know if it'll ruin
34:45
the vibe. No, that's fucking adorable.
34:56
What do you think? Is it Kitty Kitty patootie
35:02
worthy of Victoria Beckham? I do wonder if maybe I should
35:07
pull the petals off of these. I'll try it with this one.
35:14
Yeah, I kind of might prefer that because they are so big.
35:30
Well, now I kind of hate it. So that's great.
35:35
Whatever it is what it is. OK, I want to taste this.
35:50
It's perfection. It's perfection.
35:53
Trying to try. No, no, it's it's literally
35:55
perfect. I can't fucking get over how
35:57
much this looks like fish. A good mind boggling to me.
36:02
OK, let's do a little bit of this.
36:11
OK, no, we've got to do this. I will say at first bite, I was
36:22
like, no, this actually feels like a meteor fish.
36:26
Like it really does. But I think that's just because
36:32
like we eat with our eyes. Like literally, you know what I
36:34
mean? So like, how fucking cute is
36:36
that bite? Like you knew you've been. 407
36:47
OK, I need to go make sure I don't shut down my teeth.
36:52
And then we have to go, like, check on our yuzu, and then I
36:56
guess we'll say bye, which is sad, but next week's episode's
37:00
also going to be phenomenal. So just hold that one second,
37:04
OK? It's the moment of truth.
37:05
That's the moment of truth. Let's see if this shit works.
37:09
And let's also see if it's even good.
37:12
OK OK. Oh, OK.
37:16
Broke a little bit, but that's fine.
37:24
Yeah. See how these super cubes like
37:26
you can push this but it's sturdy on the outside.
37:32
OK, so a lesson I'm learning here is maybe like a thicker
37:35
base would have been better because some of them are
37:39
breaking a little bit as they come out, but I think that's
37:43
fine. Wait, this looks so fucking
37:51
cute. I'm not even adding anything on
37:55
top. I just think it's like,
37:58
adorable. Look at that cutie.
38:05
All right, let's give it a taste.
38:12
That's exactly what I was fantasizing about.
38:16
I can't explain it. It's kind of bitter, but like,
38:21
in a good way. Wow, that's actually really
38:24
fucking good. You know, that's kind of
38:30
incredible. I guess I'm going to sit and
38:33
feast. Sadly, Victoria Beckham isn't
38:36
here with me, but I'll just eat for two and four times is here.
38:40
Seriously though, if you enjoyed this episode, you know the
38:42
drill. Rate Review Subscribe Leave a
38:45
comment Who? Which Posh Spice were you?
38:49
Are you too young for this? Because it is kind of like only
38:52
my a troupe that did this. What was your favorite song?
38:57
I'll give you mine. OK listen, I liked every single
39:01
song and every single album other than one song off of each
39:06
album I generally didn't like. But one of my faves that never
39:10
went like fully mainstream was never give up on the good times.
39:13
In a song that's like never give up on the good time, never give
39:19
it up. No, OK, I Can't Sing.
39:21
This will get flocked for copyright.
39:23
And also I Can't Sing. I love like even as a kid I was
39:28
like all about like no, I have to make myself happy through my
39:35
how rude we're in the middle of something.
39:39
Even then I knew happiness was a state of mind and I had to
39:41
figure out a way to make myself happy, which unfortunately I'm
39:44
here to crack so. But you know what makes me
39:47
happy? This shit does.
39:49
We already covered this. We'll chat next week.
39:51
Next week's episode is really fucking interesting.
39:54
Like I'm so pumped to film it and I'm so pumped to hang out
39:57
with you again. K bye.
39:59
Love you, love you love you love you. so weird.
40:09
I'm so sorry. Sometimes I get like so filled
40:11
with love that it's like.